EID MUBARAK!!!!!

Eid Mubarak to every one !!!!!!

Mutton Meat Balls (Mutton Kofta)

This mutton kofta recipe is prepared with a mince meat blended with a herbs like coriander and curry leafs, indian spices and made into small lemon sized balls which are deep fried in oil.. This recipe is definitely going to be on my menu card for a long time...

Ingredient's
1/2kg mutton kheema
4 Green Chillies, few curry leafs, 2tsp chopped coriander leafs
1tsp ginger garlic paste
1 tsp. Black Pepper, 1/2tsp. Red Chilli Powder
1/2tsp. Cumin Powder, 1/2tsp turmeric, 1/2tsp coriander powder
Salt to taste.

Cooking Method
Wash kheema well and set it aside in a dry place. Grind all the above ingredients in to a smooth paste, then add it to the kheema with salt. Shape the dough into small round balls. Heat oil and deep fry kota till golden brown. Serve hot with sauce or chutney.

Bisi Bele Bath.... (Pressure Cooker Version)

This is one of the easiest and simplest way to cook BBB and it taste awesome... It has been a long time i ate BBB, it was there in my mind to cook at home from a long time but was not having right idea to cook. Then i asked my sister how to cook this BBB. She told me one very easy way to cook. It is in pressure cooker, and i laugh at her. She told me it is true and it will taste delicious. I will tell you the recipe you can also trying cooking in this version then tell me or laugh at me ok... Today morning i thought why not cook BBB for brunch and it is true you can cook BBB in pressure cooker too, and it taste delicious :)

Ingredient's
1/2 cup rice, 1/2 cup toordal
3 cup of chopped vegetable. ( cabbage, capsicum, beans, green peas, cauliflower)
1 onion, 1 tomato, 3 green chilies (finely chopped)
1tsp red chilly powder, 1tsp coriander powder, 1/2tbp turmeric
3tbsp bisibele bath masala powder, 1tbsp sambar powder
1tsp ginger garlic paste


Tempering
2tbsp penuts, 1tbsp cashew
4 dry red chilly, 5 garlic cloves, 10 curry leafs, 1tsp mustard
Salt and Oil to taste.

Cooking Method
Wash dal and rice and put it in the pressure cooker with 5 cup of water and salt. Allow 4 whistle (1 in high flame 3 in low flame) after the pressure is gone from the cooker then add all the vegetable, onion, tomato, green chilly, ginger garlic paste, and all the masala powder. mix it gently and again cook for 3 whistle (1 in high flame 2 in low flame) In the mean time take a frying pan, add oil and fry cashew and penuts, and set it aside. After the pressure is gone from the cooker open the lid and add the fried cashew and peanuts, Then prepare for the tempering, in the same frying pan add oil, mustard, curry leafs, red chillis and garlic cloves, when they start turning golden brown remove from the heat and add in to the BBB and mix it well.
Bisi bele bath is ready to Serve. 
Serve hot with Ghee and Mixture. 

Indian Mehndi Design...

Mehndi is the application of henna as a temporary form of skin decoration in India, as well as by expatriate communities from the country. The word mehndi is derived from the Sanskrit word mendhikā. The use of mehndi and turmeric is described in the earliest Vedic ritual books. Haldi(Staining oneself with turmeric paste) as well as mehndi are important Vedic customs as a symbolic representation of the Outer and the Inner Sun. Vedic customs are meant to awaken the "inner light and so the gold of the inner Sun has an important symbolic function. 

(Source from Wikipedia)

Mehndi is a ceremonial art form which originated in ancient India. Intricate patterns of mehndi are typically applied to brides before wedding ceremonies. The bridegroom is also painted in some parts of India. In Rajasthan, the grooms are given designs that are often as elaborate as those for brides. In Assam, apart from marriage, it is broadly used by unmarried women during Rongali bihu (there are no restrictions to the married ones). Henna is also common in some gulf states, specially Yemen, where the night before the wedding night is dedicated to decorating the bride with henna, and called "Henna night"

Cashew & Butter Cookies...

This recipe is from Rashmi Mahesh... I must thanks to her for such a easy and lovely recipe. I had baked long time back butter cookies but in a different ingredients.. What i loved in her ingredients is the custard powder which made me to bake this cookies again. I had lost my interest in baking cookies, thanks to her for bringing back that interest in me.. They had come out very well and very tasty too..... 

Ingredient's
All Purpose Flour-1cup
Corn Flour and custard powder- 1/2 cup
Unsalted Butter- 200gms
Icing Sugar-1/2 cup
Vanilla essence-1 tsp
Cashew- 2tsp (finely chopped)

Baking Method
Preheat the oven to 325F. Line the baking sheet with parchment paper. Beat butter, vanilla and sugar till light and fluffy. Add the flour mixture, cashews to this and mix. Make a soft dough and set it aside for 15 to 25 minutes. Dust your hands lightly with flour, take tsp full of dough and roll it round with hands, place it on the baking sheet with space for spreading between them and press it slightly with the back of lightly dusted fork. Bake cookies for 15 min or until lightly golden.Cool for 5 mins on tray and then on rack. Store in airtight container...

Mint Rice... (Pudina Rice)

Tempt your palate with an aromatic and cooling rice recipe, the mouthwatering Pudina Rice (Mint Rice). The fresh sprigs of mint or Pudina leaves are ground and then added to the rice while cooking to impart the delectable minty flavour....

Ingredient's

2 cups rice

1/2 cup green peas 

2 cups fresh mint leaves 

1 onion, chopped fine, 3 to 4 green chillies

1 tbsp ginger garlic paste

4 green cardamom pods

1 bay leaf

1 tbsp ghee

Salt to taste

Cooking Method

If using basmati, soak the rice in 4 cups water for half an hour and cook in pressure cooker for 1 whistle. Once pressure leaves the cooker, spread out on a plate and let it cool without clumping. If using rice cooker or any other method, cook until the rice is done yet firm. Grind the mint leaves, green chillies and ginger garlic to a paste. Heat ghee in a pan add the cardamom, bay leaves and saute for about a minute, taking care not to burn them. Then add the chopped onions and green peas saute unil it turns transparent. Add the ground paste to the pan and fry for about 2 to 3 mins until it turns fragrant.the add salt. Mix in the cooled rice without breaking it too much. 

Serve with a raita of choice.

Chicken Shami Kabab

Ingredient's
1/2kg Chicken chopped in to very small pcs
4 Green Chillies, few curry leafs, 2tsp chopped coriander leafs
1tsp ginger garlic paste
1 tsp. Black Pepper, 1/2tsp. Red Chilli Powder
1/2tsp. Cumin Powder, 1/2tsp turmeric, 1/2tsp coriander powder
Salt to taste.

Cooking Method
Wash chicken well and set it aside in a dry place. Boil minced meat in 3 cups of water and a little bit of salt till water is absorbed and meat is tender, remove from the heat and keep it aside. Grind all the above ingredients in to a smooth paste, then add it to the chicken with salt. Shape the dough into small round flattened balls or kababs. Heat oil and deep fry shami kababs till golden brown.

Serve hot with sauce or chutney.

Grilled Seekh Kabab...

Made with keema (lamb or chicken mince) and traditionally cooked in a tandoor oven, Seekh Kabab is a South Asian cuisine. Seekh Kabab consists of small cubes of meat threaded on a skewer that are grilled or roasted. I have used lamb mince but you can use any kind of meat according to your taste. This version i love the most because you don't have to use oil...

Ingredient's
1/2kg mutton kheema
4 Green Chillies, few curry leafs, 2tsp chopped coriander leafs
1tsp ginger garlic paste 
1 tsp. Black Pepper, 1/2tsp. Red Chilli Powder
1/2tsp. Cumin Powder, 1/2tsp turmeric, 1/2tsp coriander powder
Salt to taste.

Cooking Method
Wash kheema well and set it aside in a dry place. grind all the above ingredients in to a smooth paste, then add it to the kheem with salt. Take a barbecue skewer. Take a small ball of the kheema mixture and pat it around the barbecue skewer and flatten on skewer up to about 4 inches long. Pre-heat the oven to 225 degree celcius, and grill the seekh kabab for 10 to 15 minutes.
Serve hot with roti or as a side dish...

Achari Paratha... (Pickle Paratha)

A very tasty paratha that is quick to make and very filling. You can use mango pickle or vegetable pickle to give the best taste. Achari Paratha makes most flavorful, colorful, delightful, which can be served in the form of rolls. stuffed with dry sabji. Instead of eating pickle with paratha, you eat pickle in paratha...

Ingredient's
3 cups Flour
2tbsp pickle masala (any type of pickle)
3 Green chillies
1/2 tsp Salt
Ghee/Oil for frying Water as required

Cooking Method
Make a dough by adding pickle masala, green chillies, salt and sufficient water. Knead the dough properly and keep it aside for 10 minutes. Then roll out 10-12 pieces.Take a piece and flatten it on the floured board to give the shape of a roti. Put the paratha on a preheated tava.Turn after cooking for 1-2 minute. After a minute apply ghee/oil around the edges and turn again. Fry till the brownish color appears on both sides.
Serve it with Curd.