Yogurt and Mint Dip || Condiments || Spice Ur Senses ||

Yogurt and Mint Dip! This is such a easy recipe to make and can accompany with so many dishes. like tandoori chicken, Tikkas, Parathas, Briyani or Pulao, you can serve this with anything you like and it tastes great..xx

Click on the link for the full recipe:

https://youtu.be/oVh2Q-atGLQ

https://youtu.be/j-mkS_7xrW4

Chutney Chicken Curry!! Pressure Cooker Version

Chutney Chicken Curry this is a very simple and one pot chicken curry. Which you can make in no time and serve with Hot Rice or Roti.. All you need is only few basic ingredients which is easily available in  house and the end result is very delicious chicken curry.

Ingredient's.

1/2kg chicken

Hand ful of coriander leaves

Hand ful of mint leaves

6 green chillies

10 to 15 curry leaves

1tbsp ginger garlic paste

1tsp black pepper

1/2tsp turmeric

2tbsp oil

Salt to taste.

Cooking Method.

In mixing jar, grind all the above ingredients to smooth paste (except oil and salt)

In a pressure cooker, add oil, when its hot, add washed chicken, turmeric and salt, fry for 3 to 4 minutes.

Then add the ground masala and give a quick mix. Close the lid and cook for 2 whistle (1 in high flame and 1 in low flame).

Serve hot with Rice or Roti.

Mutton Kheema Pulao. (Pressure Cooker Version)

Mutton Kheema Pulao. This dish can be called Briyani or Pulao. I always love anything which is one pot-meal and gets cooked in no time. This dish takes no time when you cook in pressure cooker all you have do just put all the ingredients together and you have delicious pulao ready in 10minutes. I do prepare many other version but some how I always like this, very soon I would be putting other recipes also for kheema briyani. Do try and enjoy..

Ingredient's.

100gram mutton/lamb kheema

1 cup normal rice

1 small onion, 1 medium tomato (cut into julienne)

2 green chillies

1tsp red chilli powder, 1/2tsp turmeric

1/2tsp garam masala, 1tsp coriander powder

1/2tsp cumin

1tsp ginger garlic paste

1tbsp lemon juice, 2tbsp curd

2tbsp green peas

2tbsp coriander leaves and mint leaves (finely chopped)

2cups water

Salt and Oil to taste.

Cooking Method.

In a pressure cooker, add oil, when oil is hot, add cumin when they splutter, add onion and whole green chillies and fry for a minute. Then add kheema, red chilli powder, turmeric, garam masala and coriander powder and fry for 2 minutes, add tomato, ginger garlic paste, lemon, curd, green peas and salt, mix them nicely.

Now add rice and water, adjust the seasoning and close the lid and cook for 3whistle (1 in high flame and 2 in low flame) allow the pressure to go before opening the cooker.

Serve hot with Onion Raita.

Chicken Dum Pulao/ Chicken Pulao.

Chicken Dum Pulao. I cook chicken dum briyani very often and everybody loves it and this time for a change I cooked this pulao with very less ingredients and it tasted awesome like briyani only. This is very easy to cook dish and can be cooked as dum or even in pressure cooker too. Actually this pulao tastes better when it cooked 5 to 6 hours before and served with chilled onion raita..

Ingredients.

1/2 kg rice or Basmati rice 

Chicken 1/2 kg

1/2cup green peas

2 big size onion

3 green chilly (chopped) 

4 to 5tbsp of chopped coriander and mint leafs

2tbsp Ginger, garlic paste

1/2tsp turmeric, 1tbsp coriander powder, 1tbsp garam masala 

1/2cup curd, 2tbsp lemon juice

2 bay leafs, 1 cinnamon stick, 2 green cardamom

2 cloves, 1 big black cardamom, 2 star anise

1tbsp shah jeera

Salt as per taste

Oil as per your requirment.

Cooking method.

Wash and soak the rice in enough water for 20 to 30 minutes.

Heat the deep frying pan add oil, when oil is hot, add shah jeera, bay leaves, cinnamon, green cardamom, cloves, star anise and leave till it become's brown. 

Then add onion, ginger garlic paste fry for till the onion becomes lite golden brown, then add chicken, turmeric, and salt, fry it till the chicken starts leaving oil. 

After that add coriander powder and garam masala, give a quick stir, then add curd, lemon, green chilly, green peas and mix well, then add 2tbsp of mint and coriander leafs and mix it well.

Half boil the rice in a seprate pan. add water in to rice as per it required's. drain the water from rice and then add the half boiled rice into the chicken pan and give gentle stir. Then sprinkle from top left over mint and coriander leafs. (you can make as layers also like dum briyani , but I have made it together like pulao). Cover the lid and cook till the rice is completely cooked in a medium flame.

Serve hot hot with Raita.

Green Masala Chicken Curry..

Green Masala Chicken Curry. Nowadays days I'm just experiment with chicken to create a new dish every time and to be honest every time my new dish is coming out very tasty. This time I was trying to cook Hyderbadi Green Chilli Chicken, but the amount of green chilli we use in that recipe I was afraid that my hubby will not be able to eat. So I change the plan and made this green masala chicken curry, actually it has the same ingredients what we use for green chilli chicken but less green chillis. It is a great dish for the people who loves spicy food and it is quite simple recipe to make. It goes well with Steam Rice, Coconut Rice or Roti..

Ingredient's

1/2 kg chicken (cut into medium pieces)

1 medium onion (thinly sliced)

1cup chopped coriander leaves

1/2cup chopped mint leaves

5 to 6 green chilis

8 to 10 curry leafs

1 bay leaves

1tbsp ginger garlic paste

3tbsp Oil

Salt to taste.

Cooking Method.

Wash and drain the water of chicken and set it aside.

In a deep frying pan/kadai, add oil, bay leaves and onion, fry the onion for minute or 2. Then add chicken and salt, mix them and allow the chicken water to evaporate.

In a mean time add all the rest of the ingredients into a mixer jar and make a smooth paste by adding little water.

Now add the grounded masala to chicken and 1/4cup of water, give a good mix and check for the salt. Then close the lid and cook till all the masala is coated well to the chicken and it has a think gravy. That will take about 15 to 20 minutes.

Serve hot with Rice, Coconut Rice, Naan, Kerala Poratha or Roti's.

Mushroom Pasta With Mint And Tomato Sauce.

Mushroom Pasta With Mint And Tomato Sauce. This is my new innovation to pasta. Pasta is something like can be cooked with any kind of sauce and with almost any ingredients, that is the most important thing I like while cooking pasta, the more you play with ingredients the tastier the pasta is. It has happened with me many time that I plan to cook some other recipe and I end up cooking something else and I don't know how it turns out to be the best dish, specially in Italian food.

Yesterday I had a plan to cook just plain tomato sauce paste, but I added mint and mushroom to and it was quite a delicious pasta, with fresh mint flavour in it.. I have just added the mint leaves, if you want to grind the mint leaves with tomato go head and try and do let me know the taste... You don't need any side dish for this, it has everything in it. So cook and enjoy.

Ingredient's.

1 cup paste (any shape pasta)

3 button mushroom (roughly chopped)

1 medium onion (roughly chopped)

1 cup tomato puree

2 green chilli

1tsp cruched ginger and garlic

Hand full of fresh mint leaves

Pinch of black pepper

Pinch of red chilli flakes

1/4tsp mixed herbs or Oregano

1tbsp butter

Salt to taste.

Cooking Method.

Boil the pasta as per the instruction on the pack and keep it aside.

In a wok, add butter, when butter melts, add crushed ginger and garlic, sautee to light brown, add onion and green chilli, sautee for a minutes. Then add mushroom and mint leaves, fry for another 2 minutes, add tomato puree, black pepper powder, mixed herbs, chilli flakes and salt, cook till the tomato has changed color to red, that will take about 2 to 3 minutes.

Now add boiled paste and mix everything nicely and sautee for another 2 to 3 minutes.. Then sprinkle some more mint leaves on top.

Serve hot hot...

Bread Pokada.. Bread Fritters.

Bread Pokada. First time i ate this bread pokada in faizabad after my marriage. It was good but some how i din't like it that much, i felt it was too oily. Most of the time when we go to my in-laws place, my elder brother in-law brings this bread pokada from his favorite shop for breakfast, because my hubby like's to eat this oily stuffs sometime. He was telling me from a long time to cook break pokada, i also use to tell him ask me anything to cook i will cook for you immediately except bread pokada. On last saturday he had gone for a hair cut and i felt this is the right time i should cook few bread pokada before he come's home, but before i prepare to cook he was home :) After seeing me cooking he was happy. I served with some mint chutney, tomato sauce and hot ginger tea.

Ingredient's

4-5 Bread Slices

1cup Gram Flour (Besan)

1/4th tsp turmeric powder

1/4th red chili powder to taste

1/4th tsp Garam Masala powder

1/4th coriander powder

1/2 tsp Ajwain

Salt to taste

Oil for frying

Water to make a batter

Cooking Method.

Heat oil in a kadhai. Cut Bread slices into desired shapes (like triangle, rectangle etc.)

In a bowl add gram flour, salt, chili powder, garam masala, coriander powder, turmeric, ajwain and mix it.

Now by pouring little water at a time to make a smooth batter (neither too thick nor too lose)

Dip bread piece in the batter and fry till crisp on medium flame.

Serve bread pakora hot with Green Chutney and Tea.

Chicken Dum Briyani..

Chicken Dum Briyani. I had cooked this Briyani on my 3rd year marriage anniversary. From that time i had kept this in draft but never got the right time to post it. I think now i can't make this post to wait for any more, because for me tomorrow never comes. I used to think cooking Dum briyani is difficult then the normal briyani which is cooked by mixing every things together, but it is not right. They both take same effort and same time.. Now I prefer dum briyani because it taste better then the normal briyani... I have not used deep fried onion in this recipe, i have saved it for one more recipe of dum briyani. Do try and let me know.

Ingredients.

1/2 kg Basmati rice 

Chicken 1/2 kg

Few strands for saffron 

2 big size onion, 4 tomato (finely chopped)

3 green chilly (chopped) 

4 to 5tbsp of chopped coriander and mint leafs

2tbsp Ginger, garlic paste

2tbsp red chilly powder, 1tbsp turmeric powder 

1tbsp coriander powder, 1tbsp garam masala 

1cup curd, 2tbsp lemon juice

Salt as per taste.

For Tempering.

2 bay leafs, 1 cinnamon stick, 2 green cardamom

2 cloves, 1 big black cardamom, 2 star anise

1tbsp shah jeera 

Oil as per your requirment.

Cooking method.

Wash and soak the rice in enough water for 20 to 30 minutes. In the same time soak the saffron also in warm water. 

Heat the deep frying pan add oil, when oil is hot, add all the tempering ingredients and leave till it become's brown. 

Then add onion, ginger garlic paste fry for till the onion becomes lite golden brown, then add chicken, turmeric, and salt, fry it till the chicken starts leaving oil. 

After that add red chilli powder, coriander powder and garam masala, give a quick stir, then add tomato, curd, lemon, green chilly, and cook till the tomatos becomes soft, then add 2tbsp of mint and coriander leafs and mix it well.

Half boil the rice in a seprate pan. add water in to rice as per it required's. Then in a separate big pan add one layer of chicken and one layer of half boiled rice. Then sprinkle from top saffron water and left over mint and coriander leafs. (you can make as many as layers you like, but i have made one 2 layers). Cover the lid and cook till the rice is completely cooked in a medium flame.

Serve hot hot with (Raita)

Tomato Briyani..(Pressure Cooker Version)

Tomato Briyani is very similar to Tomato rice with a little twist of ingredients. Tomato rice taste more a like tangy taste, but i have kept very less sour taste in briyani. Last week during his holidays i had cooked this one pot meal for the lunch and i serve with chilled yogurt raita. When ever you ask him shall i cook tomato rice he will never say no to it, he loves tomato rice but i'm not a big fan of rice items, i cook rice items just because he likes it and i enjoy seeing him eating.. This is my new innovation in briyani and my hubby like it very much. I hope my blog readers also like this recipe :)

Ingredient's

2cup Raw rice

1 Bay leaf, 1 Cinnamon stick, 2 Cardamoms

2 dry red chillie, 2 star anise 

2 Onions, 2 green chillies (finely sliced)

2 ginger garlic paste 

1 hand full of mint leaves 

1tsp Kasoori methi 

1tsp red chili powder, 1tsp turmeric, 1tsp coriander powder 

1tsp Cumin, 1/2tsp mustard seeds 

1/2cup curd

a pinch of food color 

Tomato 2 (large red tomatoes, finely chopped) 

Oil 2 tbsp 

Salt to taste 

Coriander leaves for garnish.

Cooking Method

Heat oil in a pressure cooker, add cumin, mustard, cinnamon, cardamoms, star anise, red chillies and bay leaf, stir fry 30 secs. Add the sliced onions and saute for 3minutes. Add green chili, ginger-garlic paste, mint leaves and kasoori methi and saute for 4-5minutes. Add red chili powder, turmeric and coriander powder and mix. Add chopped tomatos, curd and salt to taste, mix and cook till oil separates. Reduce heat, add the raw rice, food color, mix gentely, then add 3cup of water, close the lid and pressure cook for 3whistles (1 in high flame 2 in low flame)

Remove onto a serving bowl. Garnish with fresh coriander leaves. Serve warm with raita or any curry of your choice.

Tomato Rice.. Pressure Cooker Version.

Tomato rice is one of the best rice dish in my opinion. Because it gives a very tangy taste and i love it. Even in my family also every one likes it. When i got newly married i was not sure to pack this rice for my hubby in his lunch bcoz i had no idea whether he will like it or not. Few months back i wanted to give something different for his lunch. Without telling him i packed tomato rice for his lunch box and he liked it very much and he requested me to give tomato rice very often. My recipe is very different from a usual tomato rice. Do try and let me know..

Ingredient's

2cup Raw rice

3tbsp green peas

1 Bay leaf, 1 Cinnamon stick, 2 Cardamoms, 2 dry red chillie

2 Onions, 2 green chillies (finely sliced)

1 1/2tsp ginger-garlic paste 

1 hand full of mint leaves 

1tsp Kasoori methi 

1tsp red chili powder, 1tsp turmeric, 1tsp coriander powder 

1tsp Cumin 

1/2cup curd 

Tomato 3 (large red tomatoes, finely chopped) 

Oil 2 tbsp 

Salt to taste

Coriander leaves for garnish)

Cooking Method 

Heat oil in a pressure cooker, add cumin, cinnamon, cardamoms and bay leaf stir fry 30 secs. Add the sliced onions and saute for 3mts. Add green chili, ginger-garlic paste, mint leaves and kasoori methi and saute for 4-5 mts. Add red chili powder turmeric and coriander powder and mix. Add chopped tomatos, curd, green peas and salt to taste, mix and cook till oil separates. Reduce heat, add the raw rice, mix gentely, then add 3cup of water, close the lid and pressure cook for 3whistles (1 in high flame 2 in low flame) 

Remove onto a serving bowl. Garnish with fresh coriander leaves. Serve warm with raita or any curry of your choice.

Egg Biryani.... (Pressure Cooker Version)

Ingredients

4 hard boiled egg, and 1/2 carrot chopped
2 cup Basmati Rice, pinch of food color
2 Onions,3 Tomatoes, 4 Green chillies, Mint leaves finely chopped
2 tsp Ginger garlic paste
3 Cardamoms
1-1/2 tsp Chilly Powder, 1 tsp turmeric, 1 tsp garam masala,3 tsp Coriander Powder
3 bay leaves and 4 dry red chillies
1 Lemon, 1/2cup curd
3/4 cups Oil/ghee
Salt to taste

Cooking Method

Clean and soak the rice for 1 hour in enough water taken in a pot and add the pinch of food color. Heat oil in a pressure cooker and add bay leaves and red chillie, when they turn into brown, add onion and green chillies sautee to golden brown, Than add all the masala powder and fry till oil seprates, now add chopped tomato, lemon and curd fry till tomatos are soft, then add the eggs, carrot and little salt fry for 2 to 3 minutes. Then add the rich and mix it gentely and close the lid, and cook for 3 whistle (1 in high flame, 2 in low flame)
Serve hot with rita..

Mint & Curd Chutney... (Mint & Curd Raita)

Mentha Piperita (usually known as Peppermint). King of all mints. The potent taste of the leaves very strong menthol takes your breath away. Very cool and clean indeed. Peppermint is the mint that is most often used commercially in liqueurs, toothpastes, soaps, and mouthwashes because of its strong, pure qualities. In medicines, it is used not only as a pleasant flavoring, but also because it contains healing properties as well. Mint has been known as both a seasoning and a medicine for centuries. It is also being used for rubbing since the very early stages of human evolution.... Check out some more recipe's of chutney's.

Ingredient's

1 cup Mint leafs
1/2 cup Coriander leaves
2 Green Chilies
1 onion (finely chopped)
4 Tbsp Curd
Salt to taste

Making Method
To make the chutney just combine all the ingredients and blend in food processor. Mix in the finely chopped onion. And serve with anything which ever dish you like..

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.

Brinjal Roll

Eggplants belong to the nightshade family of vegetables, which also includes tomatoes, sweet peppers and potatoes. They grow in a manner much like tomatoes, hanging from the vines of a plant that grows several feet in height. While the different varieties do range slightly in taste and texture, one can generally describe the eggplant as having a pleasantly bitter taste and spongy texture.
In this 'purple' colored plant contains several health benefits, such as; one of the brain food, rich in Phenolic Antioxidant Compounds & also cardiovascular health and Free Radical Protection.
It is a very simple yet classy veg recipe of brinjal. During winter season brinjal is a hot favorite vegetable in almost every household. These delicious rolls are perfect for parties and holidays.

Ingredient's
1 big brinjal (thinly slice)
1 boiled potato
1 onion, 2 green chillies, finely chopped
1/4th tsp turmeric powder
Red chili powder to taste
1/4th tsp Garam masala
1/4th tsp Dry mango powder (amchur)
Salt To Taste
Oil for frying

Preparation:
In a bowl mash the potatoes, now add all the ingredients with it , mix it nicely , In a frying pan add 2tsp oil and half fry the brinjal slice both the side. Then take a mixture make a small balls and keep the balls in the fried brinjal slice and roll it up and close with tooth pick. Then add a 2tsp of oil in frying pan and fry the brinjal rolls to golden brown.

Garnish the coriander leaves and. Serve hot with tomato sauce.

Iam sending this to The Heart and Soul of Sunshine and Smile