required:mutton kheema-1/2 kg, oil-2 tbsp,cloves-3,green cardamom-2,cinnamon-2" piece,green chillies-3 slit, water-2&1/2 cups, ginger&garlic paste-2 tbsp,onion-1 large finely chopped, red chilli pd-4 tsp, little coriander-chopped,garam masala pd-3 tsp,salt-according to taste
method
heat the oil in a pressure cooker and tip in cloves, cardamom,cinnamon.after few sec tip in onion, green chilli,turmeric pd, little salt and fry thoroughly until the onion is light brown in colour.now add the ginger&garlic paste and fry well until golden.next add the kheema and stir fry for 3 min.add red chilli pd, water and cook for 3 or 4 whistles.open the lid and adjust the salt.tip in coriander, garam masala and cook further until the water reduces little
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| MY CLICKS |
required:yellow moongdal-1 cup, quinoa-1/2 cup, green chillies-5,salt-according to taste, ginger-1" piece, cumin seeds-1 &1/2 tsp, water-as required,oil-a tsp to make each dosa
method
soak the quinoa and moongdal together overnight.grind the dal and quinoa with green chillies,ginger,cumin seeds,salt.add little by little water while grinding until the batter reaches flowing consistency.make dosa's by spreading the batter on the heated and seasoned flat tawa.
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| MY CLICKS |
required:dry coconut pieces-2 cups, jaggery-1 &1/2 cups, roasted chanadal-1/4 th cup, roasted white sesame seeds-1/2 cup[store bought],melted ghee-as required
method
instead of using the store bought roasted sesame fry the sesame seeds in little ghee until they pop and roasted smell emanates from them.grind the dry coconut coarsely and measure.put it in a vessel.now grind the grated jaggery,chanadal and sesame seeds into an almost smooth mixture and add to the same vessel.make laddu's with melted ghee by pressing the mixture well to bind.
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| MY CLICKS |
required:oil-2 tbsp,ghee-2 tbsp,cloves-5,green cardamom-3,black cardamom-1,cinnamon-1" piece,mace-1,bay leaves-2,black cumin or shahjeera-1 tsp, star anise-1,thinly sliced onion-1/2 of a large,cleaned prawns-1 lb or 450 g,green chilies-6 slit,basmathi rice-2 heaped cups,mint leaves-1 bunch leaves seperated,coriander leaves-1 bunch roughly chopped,garam masala pd-1 heaped tsp,salt-according to taste,water-3&3/4 th cups, red chilli pd-3/4 th tsp, tomato-1 small roughly chopped, ginger&garlic paste-2 tbsp, turmeric pd-1/2 tsp
method
clean the mint leaves and coriander leaves and keep them ready.peel the prawns and wash them nicely.soak the basmati rice for 30 min in water.
while the rice is soaking take a pressure cooker and heat up the oil and ghee.tip in cloves,cardamom,black cardamom,cinnamon,mace,bayleaves,black cumin,star anise and sauce for few sec.now tip in onion, green chillies, turmeric pd, little salt and fry until the onion is light golden in colour.now add the ginger&garlic paste and fry for a min on medium flame.tip in prawns, tomato,red chilli pd and fry on high flame for a min.next tip in coriander, mint and saute until almost the water has dried up.add the drained rice and stir fry for a min.pour water, adjust salt, add garam masala pd and mix well.the water should be little salty.close the lid when the water starts to boil.when the sound of the first whistle starts simmer and turn off after 5 min
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| MY CLICKS |
required:left over palak gravy-1/2 cup, steel cut oats-1/2 cup,water-1&1/4 th cups,milk-1/2 cup, toasted pine nuts-few.
method
cook the oats in water on medium flame until they become soft.add milk and cook further to enhance the flavour of oats.when the milk comes to a boil, turn off.mix any left over spinach gravy to this and sprinkle some pine nuts on top.the gravy has all the spices so no need to add any seasonings
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| MY CLICKS |
required:small size tomatoes-4 pureed and strained[sour variety],salt-according to taste, coriander-little with stems, ginger&garlic paste-a pinch,mtr rasam pd-1 tbsp or homemade rasam pd,black pepper pd-1/4 th tsp,sugar-a pinch, turmeric pd-2 pinches, shallot-1/2 small thinly sliced, tamarind paste-1/4 th tsp, water-3/4th lt
tempering:oil-1/2 tbsp, mustard seeds-1/2 tsp, cumin seeds-1/2 tsp, curry leaves-few
method
combine the tomato juice, salt,turmeric pd,water,ginger &garlic paste,rasam pd,black pepper pd, sugar,shallot,tamarind paste,coriander in a deep bottomed vessel.cook on high heat until all this comes to a boil and then simmer for 2 or 3 min.if the store bought rasam pd is used there will not be any residue of the powder.turn off and add the tempering and cover for a min with a lid.if homemade rasam pd is used proceed with the tempering and cover.pour this into the serving dish while avoiding the residue as much as possible with the help of ladle.
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| MY CLICKS |
required:oil-3 tbsp, mustard seeds-3/4 th tsp,chanadal-1 tsp,uraddal-1 tsp,curry leaves-few,shallot-1/2 thinly sliced,vermicelli-1 cup, green chillies-6 finely chopped, salt-according to taste,frozen green peas-1/2 cup,grated coconut-1/2 cup, ginger-a small piece finely chopped, water about 1 ltr-to cook vermicelli, cashews roasted-few
method
immerse in water and cook the green peas in a microwave safe vessel for a min.heat the water nicely and tip in vermicelli, little oil.boil until the vermicelli is al dente and immediately drain.run cold water on the vermicelli so that it doesn't stick.fluff up the vermicelli and keep it ready.now take a frying pan and heat the oil.prepare the tempering with mustard seeds,chanadal,uraddal,curry leaves adding one after the other.next add the ginger, green chillies,shallot and fry until the onion sweats.tip in the drained green peas,vermicelli,salt,coconut and mix well.turn off after all this heats up nicely.sprinkle cashews on top.
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| MY CLICKS |
required:chickpeas-1 cup, oil-1 tbsp, mustard seeds-1/2 tsp, uraddal-1 tsp,dry red chilli-1 broken,green chillies-3 finely chopped,carrot-2 tbsp, grated coconut-2 tbsp, curry leaves-few,coriander-few leaves chopped,hing-2 pinches,salt-according to taste, grated ginger-1/2 tsp, turmeric pd-2 pinches
method
soak the chickpeas for 6-7 hours and cook them in a pressure cooker with little salt,turmeric pd for 4 whistles or until soft.drain and keep the water.this water can be used like stock water.heat the oil in a pan and pop the mustard seeds.immediately tip in dry red chilli,uraddal,curry leaves,hing.now add the ginger,green chilli and fry well.tip in chickpeas, carrot,coconut.coriander and mix well.turn off after a min.adjust salt.
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| MY CLICKS |
required:2 cups-coconut pieces,tamarind paste-3/4 th tsp, green chillies-6,salt-according to taste, cumin seeds-3/4th tsp,coriander-1 small bunch,garlic clove-1,oil-1 tbsp,mustard seeds-1/2 tsp,chanadal-1/2 tsp,uraddal-1/2 tsp,curry leaves-few
method
take a pan and fry the washed coriander until soft along with the green chillies in oil.add this to a mixture jar.also tip in coconut, cumin seeds, tamarind paste,salt.prepare tempering with little oil, mustard seeds,chanadal,uraddal,curry leaves and add to the chutney
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| MY CLICKS |
required:cranberries-7,cinnamon pd- pinch, sugar-2 tsp,water-250 ml
method
put the cranberries in a deep bottom vessel and cook until mushy on medium flame.now add the water, cinnamon pd, sugar and cook for a min.turn off strain this by pressing down the cranberries nicely with a spoon.seRve chilled or warm
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| MY CLICKS |
