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 :)
Thursday, August 8
Wednesday, August 7
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.
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.
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..
Mutton Kheema and cabbage curry is ready.
Serve hot with Roti or Rice as side dish..
Wednesday, June 12
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.
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.
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.
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.
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!
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!
Tuesday, June 11
Lady's Finger & Kasoori Meethi Fry (Okra With Dried Fenugreek Leaves Stirfry)
Lady's Finger & Kasoori Meethi Fry. I cook okra twice a week, because it is the most favorite dish in my family and it cooks very fast and saves lot of time.. Adding kasoori meethi to okra it takes the dish out of the world and it is very healthy too. Very simple dish with minimum ingredients...You can serve this with Roti's or as a side dish with rasam rice..
Ingredient's
250 gram bhindi
2tbsp kasoori meethi
1 onion, 2 green chilly (finely chopped)
1tsp garlic and garlic paste
1/2 tsp turmeic, 1/2tsp coriander powder
1/2tsp cumin seeds
1/2tsp mustard seeds
Oil and Salt as per the taste.
250 gram bhindi
2tbsp kasoori meethi
1 onion, 2 green chilly (finely chopped)
1tsp garlic and garlic paste
1/2 tsp turmeic, 1/2tsp coriander powder
1/2tsp cumin seeds
1/2tsp mustard seeds
Oil and Salt as per the taste.
Cooking Method
Cut the okra in to small pieces (Do not add a water on okra keep them dry while cutting)
In a deep frying pan add oil, mustard and cumin seeds, when they splutter, add garlic paste, onion and green chilly, fry to golden brown to lite brown. Then add turmeric, coriander powder stir for 30sec
Now add okra and mix well, Cover the lid and cook till the okra is soften. Then add Salt and Kasoori Meethi and again close the lid and cook for another 3 to 4 minutes.cc
Garnish with coriander leafs
Serve hot with Roti.
Cut the okra in to small pieces (Do not add a water on okra keep them dry while cutting)
In a deep frying pan add oil, mustard and cumin seeds, when they splutter, add garlic paste, onion and green chilly, fry to golden brown to lite brown. Then add turmeric, coriander powder stir for 30sec
Now add okra and mix well, Cover the lid and cook till the okra is soften. Then add Salt and Kasoori Meethi and again close the lid and cook for another 3 to 4 minutes.cc
Garnish with coriander leafs
Serve hot with Roti.
Wednesday, June 5
Shamrock Milk Shake Cup Cakes..
Shamrock Milk Shake Cup Cakes... The shamrock refers to the young sprigs of clover or trefoil. It is known as a symbol of Ireland, with St. Patrick having used it as a metaphor for the Christian Trinity, according to legend. The name shamrock is derived from Irish seamróg, which is the diminutive version of the Irish word for clover (seamair) meaning simply "little clover" or "young clover. (Source from wikipedia)
Recipe adopted from Laura Vitale.
Makes-12
Makes-12
Ingredients
1 cup Granulated Sugar
1/4 cup of Unsalted Butter, softened at room Temperature
1/4 cup of Vegetable oil
2 Eggs
2tsp Vanilla
2 tsp of Baking Powder
1/8 tsp Salt
1 1/3 Cups All Purpose Flour
1/3 Cup Whole Milk.
1/4 cup of Unsalted Butter, softened at room Temperature
1/4 cup of Vegetable oil
2 Eggs
2tsp Vanilla
2 tsp of Baking Powder
1/8 tsp Salt
1 1/3 Cups All Purpose Flour
1/3 Cup Whole Milk.
For the Frosting
1 Stick of Unsalted Butter, softened
1/2 tsp of Mint Extract
4 cups of Confectioner Sugar
1 Stick of Unsalted Butter, softened
1/2 tsp of Mint Extract
4 cups of Confectioner Sugar
Pinch of green food color.
Baking Method
Preheat your oven to 350 degrees. Line your cupcake tin with liners and set aside.
In a small bowl, mix together the flour, salt, and baking powder, set aside.
In a mixing bowl, cream together the sugar, oil and butter. Add the eggs and vanilla, cream together until you get a smooth mixture. Add the dry ingredients and with the speed on low mix together and slowly add the milk and just mix everything to combine. DO NOT OVERMIX! Make sure you give everything a good stir with a spatula from the bottom to incorporate any bit that wasn't mixed.
Scoop the batter into your lined cupcake tin, make sure it's only filled ¾ of the way up because they will rise. Bake for 20 minutes and let cool for about 45 minutes before frosting.
Preheat your oven to 350 degrees. Line your cupcake tin with liners and set aside.
In a small bowl, mix together the flour, salt, and baking powder, set aside.
In a mixing bowl, cream together the sugar, oil and butter. Add the eggs and vanilla, cream together until you get a smooth mixture. Add the dry ingredients and with the speed on low mix together and slowly add the milk and just mix everything to combine. DO NOT OVERMIX! Make sure you give everything a good stir with a spatula from the bottom to incorporate any bit that wasn't mixed.
Scoop the batter into your lined cupcake tin, make sure it's only filled ¾ of the way up because they will rise. Bake for 20 minutes and let cool for about 45 minutes before frosting.
To make the frosting combine together all the frosting ingredients and mix together to combine. Add the frosting in a piping bag fitted with a large star tip and pipe the frosting onto the cupcakes.
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