Kerala Roast Chicken.

Kerala Roast Chicken is the very famous Kerala side dish and you get in all the small or big restaurant in all parts of Kerala and every body has there own way of cooking this dish. I have adopted this recipe from YouTube vah-re-vah chef and made some little changes and this spicy and flavourful dish has become hit in my family. Now I cook this dish in many ways, is not only you have use chicken you can even use prawns, eggs, mutton or even liver and every thing taste will delicious. Make this spicy and flavour roast chicken and serve with Kerala paratha, naan or plain rice.

Ingredient's to Marinate.

1/2kg chicken (cut into medium pieces)

1tsp red chilli powder, 1/2tsp turmeric

1tsp coriander powder, 1tsp garam masala

1tbsp ginger garlic paste

1tbsp lemon juice.

(Mix all the above ingredients in a mixing bowl and marinate the chicken for atleast 1 to 2 hours)

Ingredient's to Roast Chicken.

1 large onion (thinly slice)

2tbsp grated coconut

10 curry leaves

4 whole green chillis

1/4tsp cumin

1/2tbsp ground black pepper

Oil and Salt to taste.

Cooking Method.

In a deep frying pan/kadai, add oil, when oil is hot add cumin, onion and fry till light brown, add curry leaves and coconut fry for 1 to 2minutes.

Then add marinated chicken and salt, mix it well and cook for 10 to 15 minutes on a medium flame with the lid on. After that open the lid and start roasting on a high flame, once all the water is evaporated and masala is coated well to the chicken, add the green chillis and ground black pepper and roast till the chicken has become golden brown and that will take about 3 to 4 minutes. Then sprinkle some more lemon juice and Serve hot with Kerala paratha, Naan, Plain rice.

Hyderabadi Bagara Baingan / Baby Eggplant In Coconut Creamy Gravy.

Hyderabadi Bagara Baingan.. This rich and cream baby eggplant gravy cooked with peanuts, cashew and coconut masala paste, which goes very well with rice, naan, roti and you can make a dry version and serve as a side dish too and this gravy is must in my family when we cook briyani.. This is one gravy which I can eat many times and I won't feel bad. In my childhoods days I use to be not a big fan of eggplants but now it's opposite. My hubby likes the dry version and I like the gravy, so when ever I cook this I have to convince my H to eat the gravy but he only eat's eggplants not a gravy and that's also fine with me because I get to eat the gravy for next day's lunch.

Ingredient's.

6 purple baby eggplants (baingan)

2tbsp cashew, 2tbsp peanuts

2tbsp grated coconut

1 onion (chopped fine)

2 green chilis (whole)

2tsp ginger garlic paste

1/2tsp turmeric, 1tbsp coriander powder, 1tbsp red chilli powder

1 tsp jeera/cumin seeds

2tbsp tamarind paste

Oil and Salt to taste

Freshly chopped coriander leaves for garnish.

Cooking Method.

Dry roast the peanuts and cashew until golden brown. Set aside to cool. Then grind together with the coconut and little water to form a smooth paste.

Slit the eggplants and fry in a 1tsp oil until soft but still holds shape. Drain and set aside. In the same kadai add more oil, add cumin, when they turns brown, add onions and ginger garlic paste fry until golden. Then add the ground paste and fry for a minute.

Then add turmeric powder, chilli powder, coriander powder and salt. Mix well and fry for another minute.

Add the tamarind and 1 cup of water, mix, then add the brinjals and cook for 5-10 mins on a medium heat. Garnish with fresh coriander leaves.

Serve hot with Rice, Roti or Naan.

Channa Ki Kadhi.. (Potato & Black Chickpeas Cooked In Tangy Tamarind Curry)

Channa Ki Kadhi... Chickpeas are a source of zinc, foliate and protein. Chickpeas are low in fat and most of this is polyunsaturated. Nutrient profile of desi channa (the smaller variety) is different, especially the fibre content which is much higher than the light coloured variety. One hundred grams of mature boiled chickpeas contains 164 calories, 2.6 grams of fat (of which only 0.27 grams is saturated), 7.6 grams of dietary fibre and 8.9 grams of protein. Chickpeas also provide dietary phosphorus (168 mg/100 g), which is higher than the amount found in a 100-gram serving of whole milk. Source from Wikipedia...

Ingredient's.

250gm black channa

2 medium potato, 2 brinjal (cut into big chunks)

1/2cup coconut paste

1/4tsp cumin seeds

1 medium onion, 2 tomato, hand ful of coriander leaves

1tsp red chilli powder, 1/2tsp turmeric, 1tsp coriander

1tbsp ginger garlic

2tbsp tamarind paste

Oil and Salt to taste.

For Tempering.

10 to 15 curry leaves

1/4tsp mustard seeds

1tsp Oil.

Cooking Method.

Soak the chickpeas (channa) over night. and boil them using pressure cooker for 10 to 15 minutes on low flame..

Grind the onion, coriander leafs and cumin to a smooth paste, then grind the tomato's to a smooth paste separately. In a pressure cooker add oil, when it is hot, add the onion and coriander paste, fry for 2 minutes, then add all the masala powder, ginger garlic paste, tamarind paste and coconut paste, fry for another 2 to 3 minutes, then add the tomato paste and fry till the oil separates, add the boiled channa, potato and salt, mix it well. Close the lid and cook for 2 whistle. In a mean time prepare the tempering by adding all the tempering ingredients .

Then open the lid and add the brijal, tempering and 2 to 3 cup of water and mix it well and add salt if needed and cook for another 1 whistle in medium flame.

Serve hot with Rice, Roti or even with Ragi Balls.

Choba Ki Poori..(Diwali Snacks)

Choba Ki Poori.. You can call them as a (Big Gujia). choba ki poori method is same as gujia but without khova and they are big in size. This is muslim family recipe, they cook this on special occasions like marriage. From a bride side they have to cook this and send it to the grooms house before the day of marriage.. There are many other occasions we cook this if I start then I don't think one post will be enough to tell every thing.

This is my Husband's first Diwali away from home and I don't want him to miss anything because of that only I'm trying my best to make him not to miss anything. I cook gujia very often as he loves to eat them , but this time I wanted to try out something new for him so I thought of this recipe and it turn out to be tasty and he loved it. This is not the only thing, I have lots of plans and many dishes to cook. Hoping for the best :-)

Happy Diwali to my all blog readers and to my friends. May god bless you all with lots of happiness and many more years like this with your family and friends :-)

Ingredient's For Filling.

100gm dry coconut

1+1/2 sugar

1/4cup dry fruits (almonds, raisin, pistachio and cashew)

Ingredient's For Poori.

2 cups of maida

2tbsp ghee/oil

Water (to make a dough)

Oil for deep frying.

Cooking Method For Filling.

Grate the dry coconut.

Chop the almonds, cashew and pistachio into vertical small pieces.

In a vessel, add sugar, grated coconut and all the dry fruits. Give them a nice mix and set it aside. 

Filling is ready.

Cooking Method For Poori's.

Mix maida and ghee. 

Now add water and make dough.

Take small amount of dough and make a small chapatti, put the filling, apply water to the corners of chapatti and fold it giving a semi- circular shape. Press the corners of the puri with your nails.

In a deep frying pan heat oil, and deep fry the pooris to golden brown. Take out on to a paper towel.

Choba Poori is ready to serve.

Store them into Airtight container for more then a week..

Okra In Coconut And Tamarind Curry. (Bhindi Ka Khatta Salan)

Okra In Coconut & Tamarind Curry.. This curry is even known as (Bhindi Ka Khatta Salan) in south muslim families.. I had totally forgot about this curry after my marriage. I need to thanks one of my fellow blogger Priya Ranji to remind me about this curry. May be 2 weeks back she had posted this curry on her blog and as usual I was checking out the blog's in the morning and this okra curry catch to my eyes and all the old memories came back... After seeing her post I ran to my kitchen to see whether I have all the ingredients what I need. By luck all the ingredients were there and without wasting time I started cooking..

This use to be one of my favourite curry, I use to take out all the okra from curry and eat it without rice and then lick the curry.. Not to mention I did the same thing even today after I finished cooking...The curry had turn out exactly the way how my mom cooks it tangy and delicious...

Ingredient's.

250gram fresh okra (cut into small pieces)

1/2 cup fresh chopped coconut

2 large tomato, 1 large onion, hand full of chopped coriander leaves

2 cloves, 1/2tsp cumin

2tsp ginger garlic paste

2tsp red chilli powder, 1tsp turmeric, 1tsp coriander powder

1/2 cup tamarind extract (you can use less or more according to your taste)

3tbsp Oil

Salt to taste.

For Tempering.

1/2tsp mustard seeds

10 to 12 curry leaves.

Cooking Method.

In the mixer jar, add the coconut, tomato, onion, coriander leaves, cloves, ginger garlic and cumin, grind it to a smooth paste.

In a deep frying pan, add 2tbsp oil when oil is hot, add the cut okra and fry them till the stickiness is gone. and take out on to the plate and set it aside.

In the same pan, add the left over oil, mustard seeds and curry leaves, when they start spluttering, add the ground masala and red chilli powder, turmeric, coriander powder, and salt, fry them for minute or 2. Then add tamarind extract and fried okra. Give them gentle mix and add 2 cups of water and bring it to boil. Then lower the flame and cook the curry till okra is tender...

Serve hot with Plain Rice or Ragi Ball..

Vada Pav.. (Mumbai Street Food)

Vada Pav.. I have eaten this many times in Goli Vada Pav in bangalore, in starting I use to feel good and use to have 2 to 3 times in a week, then the masala what they use started giving me problem and I totally stopped eating Vada Pav. I always wanted to try at home, but use to feel why to do some much of work when you can get it from opposite of the road and stop myself from cooking.. But here there is no option what ever we want to eat I have to cook at home only and I really feel this is a very good opportunity for me to try out many recipes which I have been waiting to try from ages..

This was my second attempt to cook Vada Pav at home and it turn out to be the tastiest Vada Pav we have ever had and my H loved it and he ate 2 Vada Pav along with 2 green chilli. where he use to always by 1 and eat only half.. When ever he eats happily and more I feel my this much of effort is worth.. Enjoy the simple and tasty recipe of Vada Pav and make your family members happy..

Ingredient's For Vada.

3 medium boiled potatoes (peeled and mashed)

1 tsp ginger garlic paste

1 green chillies, 1 medium onion (finelychopped)

1/4 tsp tumeric powder

1/4 tsp mustard seeds

6-7 curry leaves

2tbsp oil

Salt to taste.

Ingredient's For Batter of Vada

1 1/2cups gram flour (besan)

Oil for deep frying

1 pinch of red chilli powder, 1 pinch of turmeric

1/4tsp ginger garlic paste

1 pinch of cooking soda (optional)

Salt to taste

6 Pav buns (square buns).

Ingredient's For Spicy Red Dry Chutney.

1tbsp red chilli powder

1/4 tsp cumin

8 curry leaves

1tbsp grated coconut

1/4 cup peanuts, 3tbsp sesame seeds

5 garlic cloves, 1 green chilli (finely chopped)

1 pinch of asafoetida

Salt to taste.

Cooking Method.

Step-1. First dry roast all the ingredients of spicy red dry chutney. and grind them into powder (do not add any water) and set it aside.

Step-2. Then in a mixing bowl, add all the ingredients of batter for vada and mix them nicely and make a thick batter like we make for bajji.. set it aside.

Step-3. Now in a deep frying pan, add 2tbsp oil, mustard seeds, curry leaves, when they start spluttering, add onion and green chilli and fry for 2 to 3 minutes. Then add ginger garlic paste, turmeric, potato and salt, fry for another 3 to 4 minutes. Take out the mixture in a separate plate and allow the mixture to cool. when the potato mixtures is cooled, make 6 to 7 large lemon size balls and keep it aside.

In the same frying pan add oil for deep frying the vada's. When the oil is hot, dip one potato ball at a time into the gram flour batter to coat well and then deep fry till golden. Drain on paper towels.

Take one Pav bun, slit in half (not completely - leave one edge joined) and put a spoonful spicy red chutney on it. Place a potato ball on the bun and fold over, pressing down gently.

Serve while the Vada is still hot with fried green chilli..

Bassaru's (Vegetbales Stirfry) Lentil Cabbage And Beans Stirfry..

Lentil Cabbage And Beans Stirfry... As i have mentioned in my last post that i have made this Authentic Bassaru recipe into 2 part so that it is easy for my readers to understand in a better way.. So here come the vegetables recipe of Bassaru... To know Bassaru (Rasam) recipe click here..

Ingredient's.

1 bunch of dill leaves finely chopped

1/2cup toor dal 

2cups roughly chopped cabbage

15 beans roughly chopped

1 lagre onion roughly chopped

2tbsp grated coconut

5 green chilies, 10 dry red chilies

10 curry leaves, 6 garlic cloves

1/2tbsp black peppercorn, 2tbsp chopped coriander leaves

2tbsp oil

Salt as per taste.

Cooking Method.

In a deep kadai or a pan.. add toor dal and 2cup of water boil for 10 minutes.. Then in a same toor dal, add cabbage, beans, dill leaves, onion, salt and 1 more cup of water and boil for another 10 to 15minutes.

In a mean time, dry roast the red chillies, curry leaves, garlic, black peppercorn and green chilies. Put it in a mixer jar along with the coriander leaves and grind to smooth paste, and set it aside.

Now drain the water from a boiled dal and veggies, keep the water aside (you can make a Rasam out of this water. To know the recipe for the rasam click on the above link)..

In a deep kadai, add oil, when the oil is hot, add grated coconut and grounded paste and fry for 2 to 3 minutes. Then add the boiled veggie's and season with salt (if required) and mix them gently and cook for another 1minute..The authentic Bassaru (Vegetable Stirfry) is ready to serve.

Serve hot with Rice and Ragi Ball along with Rasam..

Bassaru Authentic Karanataka Dish..(Lentil Cabbage Dill Leaves and Beans Rasam)

Bassaru (Rasam).. This is an Authentic Karnataka dish usually made with a variety of lentils Green leaves and Veggies. Bassaru means rasam, made of water which is used for a cooking the lentils, leaves and vegetables. You can cook this rasma with many kinds of lentils and leaves.. I have used toor dal, Cabbage, beans with dill Leaves, as you all know i love cabbage and i think this is the best combination of all and they tastes great. The dish sounds a bit difficult for the beginner but it is easy when you get to use of preparing it and the taste makes it worth the job done. This can be served with hot Rice or Ragi Balls..

 

Actually this Curry is combo of boiled and stirfry vegetables with Rasam while eating... But i have made this as a two recipes, so that it is very easy for my readers to understand in a better way... I'm a huge fan of this Rasam and it makes it even more tastier because i'm cooking this Rasam in UK.:) Every body has there own way of preparing this Rasam, I have learnt like this from my mom and i like this way better...

 

 

Ingredient's
For Rasam
1 bunch of dill leaves finely chopped
1/2cup toor dal
2cups roughly chopped cabbage
15 beans roughly chopped
1 lagre onion roughly chopped
2tbsp grated coconut
2 medium tomato
5 green chilies, 10 dry red chilies
10 curry leaves, 6 garlic cloves
1/2tbsp black peppercorn, 2tbsp chopped coriander leaves
2tbsp tamarind paste
3cup water
Salt as per taste.

 

 

For Tempering
8 to 10 curry leaves
1/4tsp mustard seeds
2 dry red chilies
2tbsp oil.

 

 

Cooking Method
In a deep kadai or a pan.. add toor dal and 2cup of water boil for 10 minutes.. Then in a same toor dal, add cabbage, beans, dill leaves, onion, salt and 1 more cup of water and boil for another 10 to 15minutes.
In a mean time, dry roast the red chillies, curry leaves, garlic, black peppercorn and green chilies. Put it in a mixer jar along with the coriander leaves and grind to smooth paste, and set it aside.
Again dry roast the tomato and grated coconut, till you get the slightly burning smell.. and grind it to smooth paste and set it aside.
Now drain the water from a boiled dal and veggies, keep the veggies aside (i will tell what to do with this boiled veggies in my next post).. Then add the grounded masala paste and tamrind paste to the boiled water and season with salt..
In a small pan add all the tempering ingredients, when they start spluttering, add it to the Rasam and simmer the rasam on a high flame for 5 to 7 minutes..
The authentic Bassaru (Rasam) is ready to serve.
Serve hot with Rice and Ragi Ball..

Eid Mubarak To All!!

Eid Mubarak To Everyone!!!

 

 

These are few main Dishes of EID what my mom usually cookes... There are more dishes which i haven't put on my blog, may be i will complete the menu next year... To know the recipes click the link below :)

 

 

Chicken Dum Briyani
Mutton Briyani
Prawn Briyani
Sheer Khurma
Gulab Jamun

Sevai
Gajar Ka Halwa
Qubani Ka Meetha
Apple and Coconut Custard.

 

 

Mutton Kheema And Cabbage Curry.. (Pressure Cooker Version)

Mutton Kheema And Cabbage Curry.. This curry is my most favourite curry and I cook this very often. Sushil don't like to eat cabbage at all but I love cabbage with Kheema, it goes well with Roti, Rice or you can even eat just like that as I eat... I had cooked this curry in India and I have many recipes from India which I'm yet to post. Here in UK I still don't have proper things to start my blogging but I have lots of recipes in draft and I thought till I finish these recipes posting I can manage to buy few things for my blog photography.... It is been a very long time I wrote a post and I'm finding it so difficult to write, never mind it is a matter of few days...

Try out this recipe I'm sure you'll also fall in love with this curry like I have :)

 

 

 

Ingredient's
1/2 cabbage (finely chopped)
150gm Mutton Kheema
1/4 cup chopped beans
1 large potato (cut into small cubes)
1 large onion (finely chopped)
2tbsp of coconut paste or a small pic of coconut
2 medium tomato, 2 green chillies, 3tbsp chopped coriander leafs
1 small cinnamon stick
1tsp red chilly powder, 1/2tsp turmeric, 1tsp coriander powder
1tsbp ginger garlic paste
3tbsp oil
Salt as per taste.

 

 

Cooking method
In a mixer jar add tomato, green chilli, coconut, coriander leafs and cinnamon stick, make a smooth paste and set it aside.
In a pressure cooker, add oil, when it is hot add onion and fry to lite golden brown. Then add mutton Kheema, ginger garlic paste and salt, fry the Kheema till oil separats, keep stirring in between.
Now add red chilli powder, turmeric, coriander powder, tomato and coconut paste and give a good mix and cook for another 1 or 2 minutes.

Then add the cabbage, beans and potato, mix them nicely, adjust the seasoning and close the lid. Cook for 2 whistle (1 in high flame and 1 in low flame) allow the pressure to go before opening the cooker..
Mutton Kheema and cabbage curry is ready.
Serve hot with Roti or Rice as side dish..

Broken Wheat And Carrot Idli..

Broken Wheat and Carrot Idli.. To cook this idli it was there in my wish list from a very long time and i use to postponed it every time or use to forget to soak the broken wheat... But last week i cooked this idli for a breakfast and good things was that i took the pictures also to post it on my blog :) Actually i was having a problem to take them out from the moulds, but i still manage to take them out in a better shape.. I served this idli with mix vegetable sambar and coconut chutney.. You can even eat them without any side dish, they were very soft and tasting simply awesome and very filling too..

 

 

Preparation time: 40minutes + 1 hour for fermenting
Cooking time: 15 minutes
Makes:12 dalia idlis.

 

Ingredients:
1 cup broken wheat
1/2 cup urad dal
1-2 tsp of salt
1/2 cup shredded carrot.

 

 

 

For Tempering
1/2tsp mustard seeds
1/4tsp channa dal
1/4tsp urad dal
5 to 6 curry leaves
1tbsp oil.

 

 

Cooking Method
Soak the urad dal and broken wheat separately for 30 mins. Grind the urad dal first into a smooth paste adding enough water. Transfer the urad dal batter to a large bowl. Drain the water from broken wheat before adding to urad dal paste since it absorbs a lot of water. Then add broken wheat, salt, carrot and mix well.

 

 

Set it aside for 1 hours. You can refrigerate the batter for later use if you wish.
Now make the tempering by adding all the tempering ingredients. Then add it to the idli batter and mix well once again. Make idlis as usual by pouring the batter into greased idli moulds and steaming on low flame for 12 to 15 mins.
The broken wheat idlis were soft and spongy and made a great breakfast!