Saturday 9 July 2016
Chettinad Mutton Chukka / Spicy Dry Mutton
Monday 4 July 2016
Crab Masala Crispy Fry
Sunday 3 July 2016
Piyaz Ki Kachori
Sunday 26 June 2016
Dal Khichadi
It's raining from morning... finally.....
It's a bliss to have hot Khichadi during monsoon....It is made with different types of dal, rice and vegetables. Khichadi is made all over India, with some variations.
As a side dish some Chicken pokora which is very quick and easy...
http://suskitchenbysumitra.blogspot.com/2016/06/kur-kure-chicken-pakora.html
Some fried some papads.... adding on to it my home made non veg pickle made the dish complete... Absolutely soul food...
2 cups Rice washed and soaked
1/2 cup Tur Dal washed and soaked
1/2 cup Moong Dal washed and soaked
1 Onion chopped
1 Tomato chopped
3 Garlic cloves chopped
2 Green chillies chopped
Few Green Peas
1/4 cup of each Vegetables chopped (Carrot, Capsicum, French beans, Cauliflower and Potato)
1/2 tsp Turmeric powder
1/2 tsp Chilli powder
1 tbsp Coriander Cumin powder
1/2 tsp Garam Masala powder
Salt to taste
1/2 tsp Mustard seeds
Few Curry leaves
1 tbsp Oil
2 tbsp Ghee
Few Coriander Leaves chopped
Take a heavy bottom pot. Add oil, let it heat. Add mustard seeds, curry leaves, chillies, garlic and onion. Sauté it for 2 minutes. Add the vegetables. Stir it and cook for 2 minutes. Add the rice and the dals. Stir it. Add the spices and salt. Stir and cook for 2 minutes. Add 6 cups of water. Stir and let it cook. If required add more water and spices. Cook till all the ingredients have well blended. Add ghee and garnish with coriander leaves.
Palak Paneer Stuffed Paratha
This paratha is good for children who refuses to eat green leafy vegetables. This can be eaten with curd and pickles.
Ingredients
4 cups of Whole Wheat Flour
1 bowl Spinach Purée
1 tsp Ginger Chilli paste
1 tbsp Mint chopped
2 Green chillies chopped
1 bowl of grated Cottage cheese
1/2 cup Curd beaten
1/2 tsp Turmeric powder
1 tsp Cumin powder
1/2 tsp Garam masala powder
1/2 tsp Curry powder
1/2 tsp Chilli powder
1/4 tsp Cumin powder for stuffing
Salt to taste
Ghee to fry the Parathas
Take a mixing bowl. Add the flour, spices, salt and oil. Mix it well. Add curd and spinach purée. Mix it, add water as required and start kneading into a dough. Knead the dough for 5 minutes, cover and keep it aside for 15 minutes. Take the grated cottage cheese, add salt, cumin powder, chopped chillies and mint leaves. Mix it. Divide the dough into lemon size balls. Take a ball. Flatten it. Fill a tbsp of the stuffing. Seal the dough from the edges. Coat the dough with dry flour. Roll it. Heat a skillet up. Place the rolled dough on the skillet. Cook the paratha on both the sides for 2 minutes until bubbles appear. Apply ghee and fry the paratha... Serve it hot..
Wednesday 22 June 2016
Oats ar Chana diye Gurer Payesh (Oats and Paneer Payesh with Date Jaggary)...
Sunday 12 June 2016
Mango Coconut Kesar Laddu
Tuesday 7 June 2016
Indian style Grilled Chicken
Saturday 4 June 2016
Keema Aloo Choley
Wednesday 1 June 2016
Aam, Gosht Aur Chane ka Achar.....
Monday 16 May 2016
Spicy Raw Mango Coriander Prawn Curry with Veggies
Sunday 15 May 2016
Murg aur Baigan ka Achar...
Dim Aloor Chochori....
Wednesday 23 March 2016
Piyush
Saturday 19 March 2016
Thandai
Thandai is a refreshing drink made on Holi. It’s cooling and hence the name thandai .There are variations of thandai. It’s more popular in the north.
Thandai Masala
Ingredients
30 Almonds
20 Pistachios
4 tbsp Melon Seeds
8 Rose Petals
1/2 tsp Poppy Seeds
2 Green Cardamom
6 Peppercorns
1 tsp Fennel Seeds
1 tsp Rose Essences
Few strands of Saffron
2 tbsp Sugar
Method
Grind all the ingredients together and store in an airtight container.
Thandai Drink
Ingredients
2 to 3 tbsp of Thandai Powder
1 glass of Cold Milk
Sugar as per sweetness
Few Almond flakes and Saffron strands for garnishing
Method
Mix in one glass of chilled milk and add sugar according to the sweetness required. Add the thandai powder and mix well. Garnish it with Almond flakes and few strands of Saffron. Let it stand for sometime for the taste to enhance. Serve it chilled.
Monday 8 February 2016
Dahi Palak Vada
Thursday 4 February 2016
Crispy Palak Chaat / Spinach Chaat
Sunday 3 January 2016
Baked Doi Begun (Brinjal)
Baked Doi Begun (Brinjal)
I wanted to give Doi Begun a twist...
Ingredients
3 Medium size Bharta Brinjals cut into cubes
2 cups Fresh cream
1 cup Hung Curd
1/2 tsp Red Chilli powder
1/2 tsp Bhaja Masala (Roasted Cumin Seeds and 1 Red Chilli made into powder)
Salt to taste
2 tbsp Mustard Oil
Method
Take a baking dish, add the brinjals, rub in salt, beat the hung curd and cream. Pour the beaten cream and hung curd and 1 tbsp of mustard oil and mix it with the brinjals. Sprinkle the Bhaja masala and chilli powder.. Bake at 200 degrees Celcius for 45 minutes or more till the brinjals are cooked, in between drizzle remaining mustard oil on the brinjals... Serve hot.... Garnish with coriander leaves....
Tuesday 22 December 2015
Carrot Ladoos
Wednesday 4 November 2015
Egg Ghee Roast
It is a very famous egg dish from Mangalore.
Easy to make, it is completely cooked in ghee.
Ingredients
2 Kashmiri chillies
2 Green Chillies
8 Garlic cloves
1 small piece Ginger
1/2 tsp Tumeric powder
6 Whole peppercorns
2 Cloves
1 small Cinnamon sticks
1 tsp Coriander seeds
1 tsp Cumin seeds
1/4 tsp Fenugreek seeds
1 tbsp Tamarind pulp
Grind all the above ingredients into paste, add little water while grinding.
Ingredients
6 Hard Boiled Eggs
1 big Size Onions finely chopped
Few Curry leaves
4 tbsp Ghee
Salt to taste
Ghee Roast Wet Masala
Few Coriander leaves chopped to Garnish
Take a pan, add ghee; add onions and curry leaves. Fry the chopped onions till brown. Add the paste. Sauté it for 2 minutes. Add 1/4 cup water. Simmer for few . Add the eggs. Stir it. Cook the eggs in the masala till the eggs are well coated with the masala. Garnish it with coriander leaves. Serve hot.