Posted on Oct 21, 2009 under Mutton |
Ingredients:
- Mutton – 1 1/2 lb cut into medium sized pieces
- Garlic – 3 – 4 cloves, roughly chopped
- Ginger – finely chopped (4 tbsp)
- Ginger garlic paste – 1 tsp
- Onions – 2 (medium) chopped
- Green Chillies – 3 (lengthwise split into two)
- Curry Leaves – 8-10
- Oil – 5 tbsp
- Coriander powder – 2 tsp
- Turmeric powder – 1/2 tsp
- Garam Masala – 1/2-1 tsp
- Whole black pepper – a few
- Black pepper powder – 1 tsp (freshly ground pepper would bring better flavor)
- Salt to taste
For garnish:
- Coriander leaves
- Onions – sliced thin
Method:
Pressure cook the mutton pieces with turmeric, coriander, 2 green chillies, ginger garlic paste, cumin powder, half the black pepper powder, half the onions and salt till the mutton is done.
Heat the oil in a large pan. Add the garam masala, rest of the onions, curry leaves, whole black pepper and 1 green chilli and saute for a while. Then add the ginger and garlic and fry for a few min. Then, add the pressure cooked contents and rest of the black pepper powder and mix well. Fry over medium heat till all the water evaporates and oil comes out on the sides/top. Finally, sprinkle some little fresh ground pepper and stir well. Garnish with fresh coriander and onions.
Miscellaneous:
- Tips: Serve with rice.
- Serves 4-5
- Cooking Time: 30 min
- Cuisine: Indian
Posted on Oct 21, 2009 under Mutton |
Ingredients:
- Mutton – 1 – 1.5lb cut into medium sized pieces
- Onions – 2 big (sliced)
- Tomatoes – 2 big (sliced)
- Green Chillies – 2 or 3 (optional)
- Ginger garlic paste – 2 to 3 tsp
- Turmeric powder – 1/2 tsp
- Chilli powder – 2 to 2 1/2 tsp
- Coriander powder – 1/2 tsp
- Cumin seed powder – 1/2 tsp (optional)
- Garam masala items – 1 tsp (cloves – 1, cinnamon stick – 1, saunf – 1/2 tsp, bay leaf – 1)
- Salt – to taste
- Oil
- Coriander leaves(Cilantro) and Curry leaves.
Method:
Pressure cook the mutton pieces with all items (except garam masala, oil and coriander/curry leaves) until the mutton is done.
In a wide pan, heat oil and add the garam masala items and then the contents of the pressure cooked pan and fry till the mixture thickens and the oil comes out on top. Add in curry leaves and coriander leaves finally and mix well.
Miscellaneous:
- Tips: Serve hot with rice and sambhar or rasam. You can also add veggies like potato or peas or fresh double beans/kidney beans to this fry.
- Serves 4-5
- Cooking Time: 20 min
- Cuisine: Indian
Posted on Oct 21, 2009 under Mutton |
Ingredients:
- Mutton – 1 – 1.5lb cut into medium sized pieces
- Onions – 2 big (sliced)
- Tomatoes – 2 big (sliced)
- Green Chillies – 2 or 3 (optional)
- Ginger garlic paste – 2 to 3 tsp
- Turmeric powder – 1/2 tsp
- Chilli powder – 2 to 2 1/2 tsp
- Coriander powder – 1/2 tsp
- Cumin seed powder – 1/2 tsp (optional)
- Garam masala items – 1 tsp (cloves – 1, cinnamon stick – 1, saunf – 1/2 tsp, bay leaf – 1)
- Salt – to taste
- Oil
- Coriander leaves(Cilantro) and Curry leaves.
Method:
Pressure cook the mutton pieces with turmeric, a little salt, tomatoes, green chillies, chilli, coriander, cumin powder, ginger garlic paste and half the onions, till the mutton is done.
In a pan, heat oil and add the garam masala items and rest of the onions. Saute the onions for a while. Then add the contents of the pressure cooked pan and fry for a while maybe adding a little bit of water. Bring this mixture to a boil, add curry leaves and coriander leaves and stir well.
Note: You can also add veggies like potato, avarakkai, surakkai, radish to this kozhambu. Each of these veggies bring in a different flavor to the kozhambu. If preferred, you can also add in coconut milk to this to make the kozhambu thicker and give a nice flavor. Also, you can add in a little tamarind juice to give a more tangy taste. All these additions/modifications result in slightly different flavors of the kozhambu. So can alternate between these and have a variety of kozhambu possibilities.
Miscellaneous:
- Tips: Goes well with rice, rotis/chapathis/parotas or idli/dosas.
- Serves 4-5
- Cooking Time: 30 min
- Cuisine: Indian
Posted on Oct 21, 2009 under Mutton |
Ingredients:
- Mutton – 1 – 1.5lb cut into medium sized pieces
- Onions – 2 big (sliced)
- Green Chillies – 3 big
- Ginger – 1/2 inch chopped
- Garlic – 5 cloves
- Coconut grated – 1/4 cup
- Turmeric powder – 1/2 tsp
- Coriander powder – 1/2 tsp
- Cumin seed powder – 1/2 tsp (optional)
- Saunf – 1 tsp
- Garam masala items – 1 tsp (cloves – 1, cinnamon stick – 1, bay leaf – 1)
- Salt – to taste
- Oil
- Coriander leaves(Cilantro)
- Lemon juice (optional) – a few tsp
Method:
Grind the ginger, garlic, saunf and green chillies with half the onions (with little water) and set aside. Grind the grated coconut with some water and set aside.
In the pressure cooker, add the mutton pieces, ground ginger-chilli-onion paste, turmeric, coriander, cumin and salt. Mix well. Pressure cook for about 10-15 min (or till mutton is done)
In a pan, heat oil and add the garam masala items and then add the rest of the onions. Saute the onions for a while. To this, add the contents of the pressure cooked mutton masala.? Bring to a boil after adding a little water. Finally, stir in the coconut paste with some water and bring to a boil. Squeeze in a little lemo juice if preferred. Add the coriander leaves for garnish.
Miscellaneous:
- Tips: You can add potatoes or peas to this korma
- Serves 4-5
- Cooking Time: 30 min
- Cuisine: Indian
Ingredients:
- Mutton/Lamb – 1 lb cut into medium sized pieces
- Onions – 2 big (sliced)
- Tomatoes – 2 big (sliced)
- Green Chillies – 2 or 3
- Ginger garlic paste – 2 to 3 tsp
- Turmeric powder – 1/2 tsp
- Chilli powder – 2 to 2 1/2 tsp
- Coriander powder – 1/2 tsp
- Cumin seed powder – 1/2 tsp
- Garam masala items – 2 cloves, 1 bay leaf, 1 cardamom, 2 medium sized cinnamon sticks, a pinch of saunf (if not available, substitute with 1 tsp garam masala)
- Salt – to taste
- Oil
- Food coloring/Saffron – a pinch
- Basmatic rice – 3 cups
- Mint leaves (pudina)
For garnish:
- Coriander leaves(Cilantro)
- Cashews – 8 (optional)
Method:
In a pressure cooker/pan, heat oil and add the garam masala items and onions. Saute the onions for a while.
Then, add the mint leaves, ginger garlic paste and saute for a few minutes till the good smell from the wilting of the mint leaves comes out. Then, add the tomatoes, green chillies, turmeric powder, chilli powder, coriander powder, cumin seed powder and salt. Fry this mixture for a while maybe adding a little bit of water. Then, add the mutton pieces and saute for 10-15 min. Pour some water to just cover the mutton, close the lid and pressure cook. This mutton masala should be in a sort of a gravy consistency (the oil would have come out on top).
Separately cook the basmati rice (for 3 cups rice, add 4-4 1/2 cups water) ensuring that the rice is not sticky (Make sure not to overcook the rice).
Soak the pinch of saffron in a little water. Roast cashews separately and keep aside. In a large dish, put in a layer of rice. Sprinke a little saffron water. Add some mutton masala to this and mix. Then again add another layer of rice, saffron water, and mutton masala. Continue this until all of the rice and masala is exhausted. Mix well but ensure that you dont smash the rice too much with the mixing. Toss in the cashews, and coriander leaves and serve hot.
Miscellaneous Info:
- Tips: Serve hot with raita.
- Cuisine: Indian
- Cooking Time: 30 min
- Serves 5
Posted on Oct 21, 2009 under Sweets |
Ingredients:
- Carnation Non-fat dry milk powder – 2 1/4 cups
- Unsalted butter – 1 stick (8 tbsp)
- Sweetened condensed milk – 14 oz
- Cashews (as needed depending on the size of the cakes you are making)
- Ghee – 2 tbsp
- Cardamom powder – 1/4 tsp
Method:
Put all the ingredients (except the cashews, ghee and cardamom) in a microwaveable bowl and microwave on high for 10 minutes in total. Keep stirring it in every 2 and a 1/2? minute interval. During the second stir, add the cardamom powder too. It will start to caramelize after around 8-9 minutes.? Immediately remove the mixture and wait for say 2 minutes till it becomes kind of manageable by hand. Make small flat round shape sweet with this mixture and decorate with cashews.
Miscellaneous Info:
- Cuisine: Indian
- Cooking Time: 20 min
- Serves 4
Ingredients:
- Chicken – 1 lb cut into medium sized pieces
- Onions – 2 big (sliced)
- Tomatoes – 2 big (sliced)
- Green Chillies – 2 or 3
- Ginger garlic paste – 2 to 3 tsp
- Turmeric powder – 1/2 tsp
- Chilli powder – 2 to 2 1/2 tsp
- Coriander powder – 1/2 tsp
- Cumin seed powder – 1/2 tsp (optional)
- Garam masala items – 2 cloves, 1 bay leaf, 1 cardamom, 2 medium sized cinnamon sticks, a pinch of saunf (if not available, substitute with 1 tsp garam masala)
- Salt – to taste
- Oil
- Basmati rice – 3 cups
- Mint leaves (pudina) – 1/4 cup
- Coriander leaves(Cilantro) – 1/4 cup
Method:
In a pressure cooker, heat oil and add the garam masala items and onions. Saute the onions for a while. Then, add the mint leaves, ginger garlic paste and saute for a few minutes. Then, add the tomatoes, green chillies, turmeric powder, chilli powder, coriander powder, cumin seed powder, green chillies and salt. Fry this mixture for a while maybe adding a little bit of water.? Then, add the chicken pieces and saute for 10-15 min. When the chicken is half done (water used to cook the chicken should be almost gone), add the basmati rice and required amount of water for the rice to cook (For 3 cups of rice, add 3 cups of water). Note: If using regular rice, instead of Basmati rice, use the appropriate proportion of water, say 1 cup rice, 2 cups water. Pressure cook for 2 whistles. Garnish with cilantro and some fresh mint sauted in oil/ghee and serve.
Miscellaneous:
- Tips: Serve with raita.
- Serves 4-5
- Cooking Time: 20 min
- Cuisine: Indian
Ingredients:
- Chicken – 1 lb cut into medium sized pieces
- Onions – 2 big (sliced)
- Tomatoes – 2 big (sliced)
- Green Chillies – 2 or 3
- Ginger garlic paste – 2 to 3 tsp
- Turmeric powder – 1/2 tsp
- Chilli powder – 2 to 2 1/2 tsp
- Coriander powder – 1/2 tsp
- Cumin seed powder – 1/2 tsp (optional)
- Garam masala items – 2 cloves, 1 bay leaf, 1 cardamom, 2 medium sized cinnamon sticks, a pinch of saunf (if not available, substitute with 1 tsp garam masala)
- Salt – to taste
- Oil
- Food coloring/Saffron – a pinch
- Basmatic rice – 3 cups
- Mint leaves – 1/4 cup
- Coriander Leaves – 1/4 cup
- Cashews (roasted separately) – optional for garnish
Method:
In a large pan, heat oil and add the garam masala items and onions. Saute the onions for a while. Then, add the mint leaves, ginger garlic paste and saute for a few minutes. Then, add the tomatoes, green chillies, turmeric powder, chilli powder, coriander powder, cumin seed powder and salt. Fry this mixture for a while maybe adding a little bit of water. Then, add the chicken pieces and saute for 10-15 min. Pour some water, close with a lid and allow the chicken to cook. This should be in a sort of a gravy consistency (the oil would have come out on top).
Separately cook the basmati rice (for 3 cups rice, add 4-4 1/2 cups water) ensuring that the rice is not sticky (Make sure not to overcook the rice).? In a bowl, soak a pinch of saffron in a little water and set aside.
In a large dish, put in a layer of rice. Sprinkle a little saffron water. Add some chicken masala to this and mix. Then again add another layer of rice, saffron water, and chicken masala. Continue this until all of the rice and masala is exhausted. Mix well but ensure that you dont smash the rice too much with the mixing. Toss in any roasted cashews and coriander leaves and serve hot.
Miscellaneous Info:
- Cuisine: Indian
- Cooking Time: 30 min
- Serves 5
Ingredients:
- Curd/yoghurt – 1 cup
- Butter milk – 1/2 cup
- Milk – a few tbsp
- Salt – to taste
- Rice – 2 cups
For tempering:
- Mustard seeds – 1/2 tsp
- Split urad dal – 1/2 tsp
- Green chillies – 1 finely chopped
- Ginger – 1/4 inch finely chopped
- Curry Leaves – 4
- Coriander Leaves – 2 tbsp finely chopped
- Oil – 2 tsp
Method:
Cook the rice separately adding 4-5 cups water (Note: slightly overcook the rice).
In a pan, heat oil, splutter mustard seeds, add the urad dal, green chillies, curry leaves and ginger and fry for a min. In a large bowl, take the rice, and then add the curd, buttermilk, milk and salt adding some water for consistency and mix well. Then add the fried contents to this. Also add in the coriander leaves. Mix thoroughly.
Miscellaneous:
- Tips: Serve with pickle or any hot chutneys.
- Serves 4-5
- Cooking Time: 20 min
- Cuisine: Indian
Ingredients:
- Onions – 1 big (sliced thin)
- Green Chillies – 2 slit lengthwise
- Saunf – 1/2 tsp
- Garam masala items – cloves – 2, cinnamon stick – 1, bay leaf – 1
- Ginger garlic paste – 1 tsp
- Thick Coconut Milk – 1/2 cup
- Ghee – 3 tbsp
- Oil – 1 tbsp
- Basmati Rice – 2 cups
- Mint – a few leaves (optional)
- Salt – to taste
Method:
In a bowl, add the thick coconut milk(1/2 cup) with 2 1/2 cups water to make diluted coconut milk of 3 cups and set aside.
In a pressure cooker/pan, heat oil and ghee and add the garam masala items and saunf and fry for a minute. Then add the mint leaves, and then the onions and saute for a while. When the onions are almost transparent, add the green chillies and ginger garlic paste and saute. Then add the basmati rice and fry for a couple of minutes. Then, add the diluted coconut milk and salt.? Close the lid of the pressure cooker and cook for 2 whistles making sure the rice is not overcooked.
Miscellaneous:
- Tips: Make sure not to overcook the rice. Be sure to add the right amount of water depending on the rice you use. Serve with chips and raita. This is a very rich dish.
- Serves 4-5
- Cooking Time: 20 min
- Cuisine: Indian