Friday, February 23, 2018

KEERAI MURUKKU / PALAK CHAKLI


Chakli is one of the favorite tea time snack . Adding Palak purée gives it a lovely flavour and colour along with the nutrition.


Ingredients:
 Spinach - 1 bunch
Mint leaves - 1/4 cup
Coriander leaves - 1/2 cup
 Green chillies - 3 - 4
 Maida - 1 cup
Rice flour - 1/2 cup
Besan - 1/2 cup
Sesame seeds - 1 tbsp
Oil or butter - 2 tbsps
Salt - To taste
Baking powder - 1 pinch
 Oil - to fry

Method:

 Wash the greens, cut them and boil adding little salt, pinch of baking powder to retain the green colour. Blend the purée and let it cool.






In a large platter take the three flours, sesame seeds, little salt and 2 tbsps oil. Mix them.






Knead this adding the purée little by little.








Make the dough and set it aside.









 Grease the chakli mould and put the dough into it.







Make chaklis and keep them on on a greased surface.







Heat the oil in a pan and fry them on medium and low flame turning the sides until crisp.







Remove them on an absorbent paper. Allow them to cool before putting them in an air tight container. Enjoy them with your tea.





This is a winning recipe in an event " Innovative Spinach Recipes" hosted by AADI CLUB


Friday, February 16, 2018

LAUKI KA BHARTA


Lauki (Bottle Gourd) is one such vegetable that is not liked by many people. My family also dislikes it. So I try to use it in a grated form and incorporate it in many dishes like theplas, koftas, cutlets, Bharta raita etc etc..
The bharta turned out so tasty that hubby dear said he would not mind eating lauki this way. I would recommend that you all give it a try once. It can be served with missi roti, makke ki roti, phulkas..


Ingredients:
Lauki ... 2 cups grated
Onions .. 1
Green chillies .. 2
Tomato ........... 1
Tomato puree ... 2 tbsps
Garlic ............. 5-6 cloves (crushed)
Ginger ........... 1 tsp (grated)
Turmeric powder ... 1/4 tsp
Coriander powder .. 1 tsp
Cumin powder ....... 1 tsp
Red chilli powder .... 1/4 tsp or more if you like it spicy
Salt ...................... to taste
Coriander leaves ... handful
Oil .................... 4-5 tbsps


Method:

Peel and grate the lauki. Add a little salt to avoid discolouration and set aside.






In a pan heat the oil and add the ginger and garlic. Saute it.







Now add the finely chopped onion and stir fry until light brown.







Add the chopped tomato and green chillies.







Simmer until the tomato is soft.







Now squeeze out the water from the grated lauki and add it to the pan. Do not throw the water from the lauki. We can add it to the curry later or even use it to knead any dough with it.




Saute the lauki and onions until the water id dried up and you get a nice brown colour.






Add the spice powders and a little salt as the lauki is already salted.




Now add the tomato puree.







Add a little water drained from the grated lauki if needed and simmer until done.






 Finally add the coriander leaves.

Sunday, February 11, 2018

MUTTON PEPPER FRY


Try out this spicy mutton pepper fry.... a treat for spicy food lovers.It goes well with parottas, dosas and appams. You can adjust the spice level as per your liking. This dish is from the South Indian Cuisine and is prepared with a little variation in Andhra, Tamilnadu and Kerala. For example in Andhra the spice level is very high and in Kerala they make it in coconut oil.


Ingredients:
Mutton .......... 1/2 kg
Onion ............ 1 large (or use 1/4 cup birista - crispy fried onion)
Ginger paste ... 1 tsp
Garlic paste .... 2 tsps
Curry leaves .... 2 sprigs
Green chillies .. 3-4
Cinnamon .......... 2" stick 
Cloves ............... 4
Black cardamom .. 2
Salt ......... to taste
Oil ............... 4-5 tbsps

Dry roast and grind:
Black pepper corns .. 2 tsps
Cumin seeds ............1 tsp
Coriander seeds ...... 1 tsp
Green cardamoms ... 4

Method:

Dry roast and grind the mentioned masalas coarsely.

Clean the mutton and pressure cook it with a little salt, black cardamom, cinnamon stick and 1 cup water. 








In a pan heat oil and add the cinnamon and black cardamom.









When they give out a nice aroma add the ginger, garlic and saute.









Tip in the green chillies.








Now add the fried onion and stir. Add 1/2 cup stock from the pressure cooked meat.








Next add the mutton pieces.










Stir in a tbsp of ground masala powder or as much as you like. Season with salt.









Keep stirring until the masalas are incorporated into the muton and it is dry.









Finally heat a tbsp. of oil, add 1 tsp of coarsely crushed black pepper corns and the curry leaves. 







Stir them into the prepared mutton. You can squeeze some lemon juice if you like.



Wednesday, February 7, 2018

HYDERABADI BAGARA KHANA / BAGARA CHAWAL


Bagara khana is a Hyderabadi rice speciality. Bagar means tempering. The rice is cooked just with the tempering of whole spices, onion and ginger garlic paste without the addition of vegetables or meats. It is paired with mutton or chicken dalcha and curries. This is very popular in all the weddings and functions apart from the traditional Biriyanis.


Ingredients:
Rice .............. 1 cup (or as needed)
Onion .......... 1 sliced or use 1/4 cup birista (crispy fried onion)
Ginger paste .... 1 tsp
Garlic paste ...... 1 tsp
Green chillies .. 2
Cinnamon stick ... 1 piece
Black cardamom .... 1
Green cardamoms .. 4
Cloves ................... 4
Pepper corns ......... 6
Cumin seeds .......... 1 tsp
Cashew nuts ........... few
Mint leaves ............ handful
Salt ..................... to taste
Oil or ghee ......... 3 tbsps

Method:

1. Wash the rice and soak it for 30 minutes. In a pan heat the oil or ghee, reduce the flame and add the whole spices.








2.When they give out a nice aroma tip in the ginger garlic paste and slit green chillies.







3.Now add the sliced onion and saute it to golden brown colour. If you have birista (fried onion) you can use 1/4 cup of that instead.








4. Add 2 cups of water and bring it to a boil.









5.Tip in the rice and season with salt. Add the mint leaves.










6.Meanwhile fry the cashew nuts to a light brown colour and set aside for garnishing.









7.When the rice is almost done reduce the flame.










8. Cover the lid and place the pot on a tawa / griddle for dum. (on very low flame)










9. Open the lid and separate the rice carefully.









10. Garnish with fried cashew nuts before serving.



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