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Ingredients Mutton – ½ kg (diced) Shallots/ Cheriya ulli – 300 gm / ( 2 cup sliced) Tomato – 1 Ginger garlic paste – 1 tsp Curry leaves Water – 1 cup To marinate Ginger garlic paste( Inji veluthulli paste) – 1tsp Corainder powder – 1 tbs Redchilly powder – 1 tsp Turmeric powder – ¼ tsp Pepper powder – 1 tsp Salt – to taste Curry leaves To powder Poppy seeds / Cuscous – 1 tbs Cinnamon stick – ¼ inch stick Cloves -2 Cardamom – 2 Fennel/ Perum jeerakam – ½ tsp Pepper / Kurumulaku – ½ tsp Star anise/ Thakolam – 1 Method Marinate the mutton with ingredients listed under ‘ To marinate’ and keep it aside. In a wok/ Cheena chatty add coconut oil and sauté the sliced shallots until soft and light brown. Add ginger garlic paste and sauté for a minute. Add chopped tomatoes and cook until tomatoes are soft. Transfer this masala into a pressure cooker, add the marinated mutton, curry leaves and add water. Pressure cook for 4-5 whistles or until done. Open the lid of the cooker when pressure goes off . Meanwhile powder the indredients listed under ‘ to powder’ and add this to the mutton curry. Turn on the flame again and bring the curry to boil for 3-4 minutes and turn off the flame. Before I sign off let me wish you all a Fabulous Newyear !!
Original Artwork by Ruchi Rai Celestial Romance 104cm Square Acrylic on Cotton canvas framed in natural oak
Besan Ladoo or Magaz or Magaj recipe with all tips and tricks| Easiest Besan ke Ladoo recipe Besan Ladoo is one of the most popular and loved sweet dish in Indian Cuisine. Besan Ladoo are made and …
Once you take a break it’s really difficult to get back into that mood of blogging…I wonder whether it’s ever going to come back now…I really wish it does though as I miss blogging ! Its break time for me here and I am off work for a week, which also means I get to take pictures of what I cook in day light. Spring is near our door steps now, days are getting longer and temperatures are slightly getting warmer. I was looking forward to this break and have kick started the fun today catching up with friends with a long gals day out which ended with an elaborate lunch and a movie! Whenever we go out eat out in Pakistani restaurants, kebabs is something we try a lot. Last year I tried making shami kebab with the help of a friend which tasted absolutely delicious so here I am again with another favourite kebab of ours which is so easy to make. Ingredients Lamb mince – 500 gm Onion – 1 medium Egg – 1 small (beaten) Cumin seeds – 1 ½ tbs Corainder seeds – 2 tbs Red chilli powder – ½ tsp Garam masala – ½ tsp Green chillies – 2 Ginger garlic paste – 2 tsp Coriander leaves – fistful Salt Method Dry roast cumin and coriander seeds separately and powder it in a mixie/ coffee grinder Crush onions in a mixie (not paste) and keep it aside. Make a paste of green chillies and coriander and keep it aside. In a bowl add the crushed onion, ginger garlic paste and green chilli- coriander paste. Add salt, powdered cumin and coriander, red chilli powder and mix. Add minced lamb, egg and mix. Refrigerate it for 1 hour. Take wooden skewers and with a wet hand stick the minced mix on the skewers Bake it in a preheated oven at 200 degree C for 25 minutes flipping the sides in between.
This Egg less, Wheat flour short breads are amazing in taste. Melt in mouth, soft , delicious and a perfect Tea-time partner.. Kids will love this healthy cookies with milk or even in snack box. Sh…
spinach fritters, pakora, pakoda, no onion pakoda, cabbage pakoda, savi-ruchi, deep fried Indian snacks, snack,
Have you ever felt like the world is against you? Like no matter what you do, things just don’t go your way? It’s easy to feel that way when life throws unexpected challenges and obstacles our way…
Recipe adapted from - BBC good food Ingredients( serves 6 ) To marinate Boneless chicken thigh fillets (diced into small cubes) - 600 gm Smoked paprika – 1 tbs Coriander powder – 1 ½ tsp Cumin powder – ¼ tsp For enchilada sauce Olive oil Red onion -2 Minced garlic - 1 tsp Dried oregano - 1 tsp Cumin powder – ½ tsp Kashmiri chilli powder – 1 tsp Smoked paprika - 2 tsp Tomato passata /puree – 500 gm (I bought a bottle of tomato passata from supermarket but if u can’t find it blanch and puree tomatoes) Sugar – 2 tsp Salt Pepper For the enchilada Olive oil Red onions -2 Red pepper/capsicum – 1 Garlic Smoked paprika – 1 tsp Red kidney beans or black beans – 300 g ( I used tinned one but you can pressure cook some red kidney beans and use that instead) Flour Tortilla – 6 large Cheddar cheese grated – 150 gm Cream cheese – 2 tbsp(optional ) I only used it because I had it in my fridge. Method Marinate the chicken with the ingredients mentioned and keep it aside for 30 minutes. Meanwhile make the enchilada sauce. Add oil in a pan, add the chopped onions, sauté for 7-8 minutes until it’s soft and light brown. Add minced garlic and fry for a minute or so. Add oregano, paprika, cumin, chilli powder and fry for another 2 minutes. Finally add the tomato puree, salt, pepper and cook for another 10 minutes. Add sugar to cut the sourness. Keep the sauce aside. Enchiladas In another pan add some oil and shallow fry the chicken until done. Remove and keep it aside. In the same pan use different if it is burnt) add some more oil and fry the chopped onions . Once onions are nice and brown add chopped garlic and fry for a minute. Add smoked parika, chopped red peppers , drained red kidney beans and add half of the enchilada sauce we made before. Cook for another 2-3 minutes. Remove from fire. Assembling In a baking dish/tray spread a layer of enchilada sauce. Take tortilla wrap in a plate and add the chicken filling in the middle, sprinkle with some grated cheese and roll it into a log. Place it in the tray. Repeat the same until your tray is full( My tray wasn't big enough so I had to do it in two batches) Pour some enchilada sauce on top, sprinkle some grated cheese and some cream cheese (if using) Bake it in preheated oven at 180 degrees for 15 minutes until cheese melts and bubbles
Many many years ago when I went for a Wedding reception in Kochi they served appam with a Kerala chicken stew. I was probably only 8 ...
Stories and Drawings
Ruchi and Piyush YouTube Channel Wikipedia / Biography / Show New Episode "Ruchi and Piyush" is a Y...
Mumbai, Jan 3 (IANS) The director of ‘Karmma Calling’ Ruchi Narain has revealed that she was not aware of actor Varun Sood before casting him for the show. She shared how his innocence app
Ingredients Mutton – ½ kg (diced) Shallots/ Cheriya ulli – 300 gm / ( 2 cup sliced) Tomato – 1 Ginger garlic paste – 1 tsp Curry leaves Water – 1 cup To marinate Ginger garlic paste( Inji veluthulli paste) – 1tsp Corainder powder – 1 tbs Redchilly powder – 1 tsp Turmeric powder – ¼ tsp Pepper powder – 1 tsp Salt – to taste Curry leaves To powder Poppy seeds / Cuscous – 1 tbs Cinnamon stick – ¼ inch stick Cloves -2 Cardamom – 2 Fennel/ Perum jeerakam – ½ tsp Pepper / Kurumulaku – ½ tsp Star anise/ Thakolam – 1 Method Marinate the mutton with ingredients listed under ‘ To marinate’ and keep it aside. In a wok/ Cheena chatty add coconut oil and sauté the sliced shallots until soft and light brown. Add ginger garlic paste and sauté for a minute. Add chopped tomatoes and cook until tomatoes are soft. Transfer this masala into a pressure cooker, add the marinated mutton, curry leaves and add water. Pressure cook for 4-5 whistles or until done. Open the lid of the cooker when pressure goes off . Meanwhile powder the indredients listed under ‘ to powder’ and add this to the mutton curry. Turn on the flame again and bring the curry to boil for 3-4 minutes and turn off the flame. Before I sign off let me wish you all a Fabulous Newyear !!
About 14 years back ,when I first came to U.K in 2006, we lived in a little village called Ipswich. Life was a bit boring and dull there, as I was new to the place and didn't have any friends.There were hardly any malayalees or Indians around and I had trouble understanding british accent, so I used to be a bit hesitant to step outside on my own. When boredom hit me real hard, I decided to venture out on my own and it was during one of my casual walks that I met Marina chechi. She was from Kottayam and was a great cook ! She made this Kottayam fish curry/meen vevichathu for one of the dinner parties at her place. She confessed before dinner that she messed up with kashmiri( milder) chilli and hot chilli powder and ended up adding hot chilli powder instead of kashmiri chilli and gave us all a heads up ! My husband was in for a real treat..he can’t handle too much red chilli..he sweats like crazy ! As soon as we started eating, he started sweating nonstop . He was sweating profusely at one end and she was handing him tissues one after the other..it was hilarious ! So if you are attempting this recipe and can’t handle spicy, please make sure u used kashmiri chilli instead of normal chilli. Ingredients Fish – 500 gm ( I used pomfret/ avoli) Shallots/ cheriya ulli – 4- 5 number Fenugreek seeds – one small pinch ( 1/8 tsp) Mustard seeds – ½ tsp Ginger crushed – 1 tbsp Garlic crushed – 1 tbsp Curry leaves Kashmiri red chilli powder – 3 tsp or according to your spice level( more u add better the colour) Turmeric powder - ½ tsp Coconut oil – 2 tbs Kudam puli – 2 petals Fenugreek powder - 1/8 tsp ( a pinch) Water as required salt Method In a chatti/ clay pot or pan add coconut oil and sputter mustard seeds. Once it sputters add fenugreek seeds and saute until its light brown. Add thinly sliced shallots and fry for 4-5 minutes until light brown. Add crushed ginger and garlic and saute for a minute or so , or until raw smell goes. Add chilli powder, turmeric powder and fry the powders until raw smell goes( sprinkle some water if it’s sticking to the bottom of the chatti) Add water, salt,kodum puli, curry leaves and let the gravy boil for 2-3 minutes. Add the fish pieces and cook for 5-8 minutes until done. Add a pinch fenugreek powder and remove from fire. Drizzle some coconut oil in the end. Leave it untouched for few hours before serving I usually make it the overnight and boil it again next day before serving.
Rich and creamy Sheer Khurma is an elegant dessert often made during Eid. This vermicelli pudding is filled with lots of nuts, raisins and dates
Ingredients: 2 cups cooked White Rice (Preferred: Basmathi or Sona Masuri) 2 cups Dill Leaves / Sabbasige Soppu 1/2 cup frozen or fresh Green Peas 1 medium sized Onion 3-4 Green Chillies2-3 tsp finely grated Coconut 2 - 3 tsp Lemon Juice 1/2 - 3/4 tsp Turmeric powder Salt to taste 1 tsp Mustard seeds 1 tsp Cumin seeds 1 tsp Black Gram seeds 6 - 7 Curry leaves 4 - 5 strands of Coriander leaves 3 - 4 tsp Oil Recipe: Cook the rice and keep it aside. Chop onion into medium sized thin pieces as shown in the picture below. Cut green chillies into 2 pieces. Chop coriander leaves, dill leaves into small pieces as shown in the picture below. Put mustard seeds, black gram seeds, cumin seeds and oil in a thick bottomed vessel/pan. Once it starts spluttering, add chopped green chillies, curry leaves, frozen green peas, turmeric powder and chopped onion. Fry them for about 3-4 mins in medium flame until onion turns golden in color. Add chopped dill leaves and cook them well by covering a lid in medium flame. Add cooked rice and mix well. Add chopped coriander leaves, lemon juice, grated coconut and mix well. Keep the chitranna in low flame for about 3-4 mins. Serve hot. I tried this recipe from cuisineindia. Thanks Pratibha for the recipe.
Well..I must say that I love this dish..I can eat it in mornings, eat it for lunch, eat it as evening snacks or eat during supper !!! Though preparing this takes more time than average, it is worthwhile...There are many versions of this bath and what I am going to share with you is the version, without onions and garlic...I will post my mom-in-law's version of bisibele bath soon Here we go: Ingredients: Rice - 1 cup Pigeon pea dal / Toor Dal - 1 cup - use the same cup what you used above :) Mixed Vegetables - 1 cup (Carrot, beans, green peas, potatoes) Tomato - 1 Tamarind - 1 (small lemon size) Jaggery - According to taste Salt - According to taste Homemade bisi bele bath powder: About 1/4th cup Ingredients for tempering (Tadka): Ground Nuts - 1 table spoon Cashew Nuts - 4-6 Ghee - 2 table spoons Red Chilly - 1 Curry Leaves Mustard Seeds Asafoetida Bell peppers/capsicum - 1 finely chopped (Optional) Method: For main dish: Wash toor dal and cook it in pressure cooker with 2 cups of water for 4-5 whistles. You could cook the toor dal & vegetables together. Cook the rice separately. In a pan, add water and tomatoes; cook until tomato is soft. To this, add tamarind water, jaggery, salt. Add the bisi bele bath powder and the cooked vegetables and the dal. Keep it in a slow flame and boil it for 5 minutes until the flavors blend well. To this, add the cooked rice slowly. Keep mixing the rice in between to ensure there are no lumps. Add enough water to make it semi-solid Cook the mixture in a slow flame for 10-15 minutes (Keep the flame very slow as all the ingredients are already well-cooked). For tempering: Add ghee to a kadai When the ghee is hot, add mustard seeds After the mustard seeds crackle, add asafoetida Add ground nuts and cashewnuts Fry till these becomes golden in color Add bell peppers and fry for a while Add curry leaves and red chiily (cut into 2 pieces) Add this tempering to the main dish. The bisibele bath is ready to serve. Serve it hot with khara boondi / paapad / chips. Congrats if you have come this far..I had warned you beforehand that the procedure is lengthy...anyways, the taste of the bath just makes you forget all the effort you have put...everytime, i just love to see my hubby and my son's expressions when they take their first bite of this :) Also, this can be stored & used for 1 or 2 days. The best part of this recipe is..., it tastes better the next day!! Notes: I use MTR bisi bele bath powder whenever I am in no mood to prepare the powder at home. I am in no way affiliated with MTR.
Ingredients: 25 - 30 Coleus Aromaticus / Doddapatre / SaambraaNi 1 cup Bengalgram flour / Besan flour / Kadle hudi 1/4 cup Rice flour / Akki hudi 1/4 tsp Garam Masala Pinch of Cooking Soda Big pinch of Asafetida powder / Hingu Salt to taste 1/4 tsp Cumin seeds / Jeerige 15 - 20 Ajwain seeds / Oma 1 tsp Chilly powder Oil Recipe: Separate the Doddapatre leaves, wash them and keep it aside. Take two leaves and place it together face to face as shown in the picture below. Put rice flour, bengal gram flour, asafetida, cumin seeds, ajwain seeds, cooking soda, garam masala, salt, chilly powder in a vessel. Mix them well by adding sufficient amount of water. (Don't make the batter too thin.) Keep oil in a thick bottomed vessel and heat. Take each pair of Doddapatre leaves, dip it in batter and deep fry it in oil. Serve hot along with tomato ketchup.
Malabar biriyani is probably the first thing which I started serving my guests, it has taken atleast one round among most of my friends . In malabar there are different ways to make biriyani , all versions are yummy, some are just with green masalas with no spice powders and some with fried chicken, some with little masala etc etc, My version is a fusion type with green masala, other spices and homemade chicken masala. If you look carefully u can see that the rice I used for this biriyani is slighlty different from the usual long grain basamathi rice, we use a small variety of biriyani rice/jeerakasala /kaima rice and this is one of the precious things which I pack from India every time. I always use try to use this rice for making malabar biriyani and I think the rice makes a difference in the taste ! Ingredients Chicken - 1 kg ( with bones ) To marinate Red chilli powder - 1 tbs Turmeric powder - 1/4 tsp Coriander powder - 2 tbs Chicken masala - 2 tbs ( I used homemade one) Green paste Ginger - 1 small piece garlic - 5-6 cloves Green chillies - 5 Coriander leaves - handful Mint leaves - a handful Salt For gravy Onions - 6 medium(thinly sliced ) Tomatoes - 2 oil or ghee ( I used oil ) Fried onions ( from one onion) For rice Biriyani rice - 3 cup Ghee - 2 tbs Onion - 1 (thinly sliced lenghtwise ) Cinnamon sticks - 2-3 sticks Cardamom pods - 4-5 Cloves - 4 bay leaf - 2 Star anise - 2 Fennel - 1 tbs Peppercorns - 1tsp (optional ) Lime juice- 1 tbs Salt Boiling Water - 5 1/2 cup Fried onions - from( 1 onion) For garnishing Ghee - 1 tbs Cashewnuts - 1 tbs Sultanas /raisins - 1 tbs Method Soak the biriyani rice in some water for 1/2 hour - 1 hour. Drain the rice completely and allow it to dry. In a pan add some oil and fry two medium onion (thinly sliced) until golden brown. Drain it to a paper towel.half of this for layeribng rice and half for chicken masala. Meanwhile marinate the chicken with all the ingredients mentioned under marination and keep it aside for 30 minutes. In a big wok add oil /ghee( use the same oil used for fried onions) and saute thinly sliced onions . Saute until they are brown, it may take upto 30 minutes.Walk away from onions and come back once in while and give it a stir. Once onions are well browned add mainated chicken and fry on medium heat for 2-3 minutes to seal the juices of chicken . Add chopped tomatoes and cook until slighlt mushy. Add half of the fried onions to the masala and cook covered for 20 minutes or until chicken is cooked. Meanwhile in a heavy bottomed pan add 2 tbs ghee and throw in the whole garam masala and fry till a nice smell comes, add in the sliced onions and saute the thinly sliced onions for rice until they are soft and light brown. Add the rice, lime juice , salt and fry the rice for few minutes until rice becomes lighlty brittle. Add 5 1/2 cups of boiling water, salt and cook till the water has all been abosrbed .Takes about 5-6 minutes.Fluff up the rice with a fork gently. In a oven proof dish layer rice, chicken masala, fried onions and repeat the layering .Cover the dish tightly and pop them into a preheated oven at 180 degree C for 15 - 20 minutes. In a pan add ghee and fry cashewnuts until brown, fry sultanas/raisins until they puff up and keep it aside. Once the biriyani is out of the oven garnish the biriyani with some more fried cashewnuts and sultanas. We serve it hot with some coconut chutney, raita, pappad, pickles and cabbage thoran but you can even enjoy the biriyani on it's own !
