Saturday, 21 January 2017

French Beans Stir Fry

Beans Stir Fry
Beans Stir fry is a simple side dish that can be served with steamed rice and any other veg gravy. This is simple and easy to prepare. Apt for a busy morning to pack for a lunch box. Here goes the recipe...

Beans Stir Fry

Prep time: 10 Min | Cook time: 15 Min | Total time:25 Min
Recipe type: Side Dish | Cuisine: Indian | Yield / Serves: 2
Taste: Mildly Spciy

Ingredients:

French Beans - 1 cup chopped
Onion - 1 Chopped
Coconut - 3 tablespoon
Oil - 1 tablespoon
Fennel Seeds - 1/2 teaspoon
Curry leaves - a spring


Step by Step Photos on how to make Beans Stir Fry:

  1. Wash and chop the beans and set aside. Heat oil in a wok. Add in fennel seeds. Add in onion and Curry leaves and saute until the onion is glossy. Add in the beans and give a quick stir. Sprinkle little water and keep the wok closed and cook until it gets soft. Stir occasionally.
    How to make Beans Stir Fry- Step 1
  2. Add in Chilli powder and cook for few minutes. Add in coconut and saute until it is sauted well. Switch off the flame
    How to make Beans Stir Fry- Step 2
  3. Add in Chilli powder and cook for few minutes. Add in coconut and saute until it is sauted well. Switch off the flame
    How to make Beans Stir Fry- Step 2


Tips:


  • While cooking the beans keep stiriing them if it is too dry sprinkle few tablespoon of water.
  • Make sure not to burn the beans.


Serving Suggestion:


I served the beans stir fry with Purple cabbage stir fry and Drumstick Sambar. Will share these recipes soon.

Beans Stir Fry
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How to make Hyderabadi Keema - Mutton mince cooked with Spices – Hyderabadi style

Hyderabadi Kheema
Hyderabadi Kheema is a delicious and spicy recipe where Mutton Kheema is cooked along with a variety of spice and topped up with boiled egg while serving. It tastes good with any indian bread or steamed rice. This is a spicy recipe but tastes delicious. Here goes the recipe...

Checkout Other Mutton Kheema Recipes
Coriander Kheema Masala
Mutton Kheema Biryani


Hyderabadi Kheema

Marination time: 30 Min | Cook time: 30 Min | Total time: 60 Min
Recipe type: Side Dish | Cuisine: Indian | Yield / Serves: 2
Taste: Spicy

Ingredients:


For Marination:
Mutton Kheema / Mutton Mince Meat - 250 grams
Ginger Garlic Paste - 1 tablespoon
Curd / Yogurt - 3 tablespoon
Salt - to taste
Red Chilli Powder - 2 teaspoon
Coriander Powder - 2 teaspoon
Jeera Powder - 1 teaspoon

Other Ingredients:
Onion - 1 finely chopped
Tomato - finely chopped
Green Chillis - 2
Coriander Leaves for Garnishing
Boiled egg - 1

For Tampering:
Oil - 1 tablespoon
Ghee - 1 tablespoon
Bay leaves - 1
cloves - 2
Cinnamon - 1 inch
Cardamom - 2
Star Anise - 1


Step by Step Photos on how to make Hyderabadi Kheema:

  1. Add the contents listed under To Marinate and let it marinate for atleast 30 minutes.
    How to make Hyderabadi Kheema- Step 1
  2. Add in the contents listed in a Wok. Cook until nice aroma comes out. Add onion and saute well. Add tomatoes and salt to taste.
    How to make Hyderabadi Kheema- Step 2
  3. Cook until the tomatoes get mushy. Add in ginger garlic paste and saute until raw smell leaves. Add in green chillies.
    How to make Hyderabadi Kheema- Step 3
  4. Add in the marinated mince meat. Keep Cooking until the meat cooks soft. Add in the Masalas.
    How to make Hyderabadi Kheema- Step 4
  5. Cook until the masalas blend well. Garnish with coriander leaves. Delicious Hyderabadi kheema is now ready to serve. Garnish with boiled egg slice and serve them.
    How to make Hyderabadi Kheema- Step 5


Tips:


  • My recipe is really spice adjust the chilli powder as per your requirement.
  • Actual Hyderabadi Kheema texture is a bit watery. My Kheema is not minced very small hence it looks dry.


Serving Suggestion:


Hyderabadi Mutton can be served with Rotis or bread.

Hyderabadi Kheema
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Friday, 20 January 2017

Beet Root Chapati - Guest Post By Alboni Victoria

BeetRoot Chapati
 Once day I saw a different recipe link in facebook. Its was so interesting. It was the  Millet Rose Cup Cake with Paneer Frosting and Candied Rose Petals. Sounds interesting right... When i check for the recipe I landed in Alboni's Space. Here i am back with another Guest post from Alboni Victoria of Boni's Healthy Twists . Alboni makes sure she posts only healthy recipes. No Compromise. I never missed any recipe of hers after this.  Few recipes from her space with a real twist are  Millet Groundnut Cookies , Kodo Millet Scones, Baked Millet Chicken Pakoda, Yam Jam and many more. And again today shes back with another healthy twist. BeetRoot Chapati. Thanks Alboni for accepting my request for a guest post. When I approached for a guest post was so kind hearted. And I really appreciate your patience for bearing with me for this long time that I took for posting this recipe. 

Now over to Alboni


Thank you Anlet Prince of Ann's Little Corner for inviting me to guest post in your lovely blog. Today I have chosen beetroot chapati, it's a wonderful way of making your fuzzy kids eat their veggies. Beetroot has a lot of health benefits. It is high in immune boosting vitamin c, fibre, essential minerals like potassium, manganese. It is rich in folate and reduces the risk of birth defects. Here goes the recipe...

Beetroot Chapati

No. of Serving : 6 - 7

Ingredients:

Whole wheat flour - 2 cups
Beetroot - 1 medium
Ginger Garlic paste - 1/4 tsp
Red chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Oil - 2 tbsp
Water as required
Salt to taste




Preparation Method :

  1. Peel, chop and grind beetroot into a fine paste along with ginger garlic paste, red chilli powder and turmeric powder.
  2. In a mixing bowl add whole wheat flour and salt and mix well.
  3. Add oil and mix well.
  4. Add the ground paste little by little and mix well, add water as required and make a thick dough.
  5. Let it rest for 1/2 hr.
  6. Roll out chappati and toast it in tava on both sides.
  7. Serve with onion raita.

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Sunday, 15 January 2017

Chicken Curry with Potato

Chicken Curry with Potatoes, Plain Chicken Curry, Simple Chicken Curry
Chicken Curry with Potatoes is a simple variation of chicken curry that is prepared with the basic masala. I have added potatoes into it to give it some variation. This Chicken curry can be had with steamed rice or rotis. It  is very well suitable to be had with tiffin varieties like Appam, idiyappam, idli and dosa or even with bread slices. Here goes the recipe...

Chicken Curry with Potatoes

Prep time: 10 Min | Cook time: 30 Min | Total time:40 Min
Recipe type: Main Course | Cuisine: Indian | Yield / Serves: 4
Taste: Spicy

Ingredients:

Chicken - 500 grams
Oil- 1 teaspoon
Mustard - 1 teaspoon
Fennel Seeds - 1 teaspoo
Ginger Garlic Paste - 1 tablespoon
Thin Coconut Milk - 1 Cup
Thick Coconut Milk - 3/4 Cup
Onion - 1 big or 15 small chopped
Tomato - 1 big chopped
Curry Leaves - a spring
Potatoes - 1 big
Pepper Powder - 1/2 teaspoon
Chilli Powder - 1/2 teaspoon
Turmeric Powder - a generous pinch
Garam Masala - 1.5 teaspoon
Coriander Powder - 1 teaspoon
Salt to taste
Water - as required


For Tampering:
Oil - 1 tablespoon
Mustard - 1 teaspoon
Jeera / Cumin Seeds - 1 teaspoon
Small onion - 6 chopped
Curry Leaves fistful


Step by Step Photos on how to make Simple Chicken Curry:

  1. Heat Oil in a Wok. Add in Mustard and Fennel Seeds and allow to splutter. Add in onion and saute until glossy. Add in Tomatoes and salt and saute until the tomatoes are mushy.
    How to make Plain Chicken Curry - Step 1
  2. Add ginger garlic paste and saute until raw smell goes off. Add in chilli powder and turmeric powder.
    How to make Plain Chicken Curry - Step 2
  3. Add in Garam Masala Powder, Coriander Powder and Pepper powder.
    How to make Plain Chicken Curry - Step 3
  4. Give a quick stir and cook until the raw smell leaves. Add in the chopped potatoes and give a quick stir. Add in the Chicken.
    How to make Plain Chicken Curry - Step 4
  5. Give a quick stir. Add in the thin coconut milk and start cooking.
    How to make Plain Chicken Curry - Step 5
  6. Close the Wok and keep cooking until the chicken cooks soft. Stir occasionally. If you wish to pressure cook at this point the chicken mixture can be pressure cooked. After it is cooked soft add in curry Leaves.
    How to make Plain Chicken Curry - Step 6
  7. Cook for few mins. Add in the thick coconut milk. Cook until the oil seperates in the sides of the vessel.
    How to make Plain Chicken Curry - Step 8
  8. For tampering heat oil in a wok. Add in mustard and jeera and allow it to splutter. Add in onion and saute until glossy. Add in curry leaves and saute them. Add the tampered mixture into the chicken curry. Delicious chicken is now ready to serve.
    How to make - Step 9


Tips:


  • I personally do not prefer cooking in a open Wok than in a pressure cooker as i feel it tastes better.
  • Add water only if required.
  • This can also be prepared as a thick gravy for side dish.
  • Since chicken pieces take more time to cook then potatoes chop them into bigger pieces.


Serving Suggestion:


Serve hot with steamed rice, roti. Since potatoes are added it suits very well with tiffin varieties like idli, dosa, appam, idiyappam or even with bread. Serve potato and chicken curry with Onion Raitha This combo tastes simply awesome and they go well with each other.

Chicken Curry with Potatoes, Plain Chicken Curry
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Friday, 13 January 2017

Sakkarai Pongal / Sweet Pongal / சக்கரை பொங்கல்

Sakkarai Pongal, Sweet Pongal
Pongal is the Harvest Festival Celebrated in Tamil Nadu. It is celebrated in the first day of the tamil month thai. The festival is celebrated for four days. Bogi, Main Pongal, Mattu Pongal and Kanum Pongal. On Bogi Day old and waste materials are burnt out to symbolise the begining of new life. On the second day that is the Main Pongal Milk is boiled early in the morning and allow to boil over the vessel which is a tradition and a literal meaning of pongal. Sweet and Savoury pongal is made and served in evey home. The third day is Mattu Pongal which is for cows and Buffalows which is used to plough the land. The 4th day is Kanum Pongal which is to go out and meet friends and relatives and Celebrate.

Sakkarai Pongal is a definite recipe in everyone's home on a pongal day. It tastes heaven with a dash of ghee and garnished with cashews. Pongal is traditionally prepared in pots. The recipe that i have shared here is a easy way to make pongal in pressure cooker. I have inclued a sweet twist as well to sakkarai pongal which adds awesome taste to sakkarai pongal. Here goes the recipe...

Sakkarai Pongal

Soak time: 10 Min | Cook time: 20 Min | Total time: 30 Min
Recipe type: Sweet | Cuisine: Indian | Yield / Serves: 3
Taste: Sweet

Ingredients:

Raw Rice - 1 Cup
Moong Dal - 1/4 Cup
Water - 4 Cups
Salt - a generous pinch
Ghee - 1/4 Cup
Cashews - 10
Edible camphor / பச்சை கற்பூரம் - tiny pich
Condensed Milk - 1/3 Cup
Jaggery - 1/3 Cup


Step by Step Photos on how to make Sakkarai Pongal:

  1. Wash and Soak the raw rice in water for 10 minutes. Dry roast the moong dal.
    How to make Sakkarai Pongal- Step 1
  2. Add the moong dal and raw rice into a pressure cooker and 4 cups of water and pressure cook for 4 whistles in medium flame. Allow the pressur cooker to release pressure on its own. open the pressure cooker
    How to make Sakkarai Pongal- Step 2
  3. Add jaggery in a bowl add 3 tablespoon of water. Heat until it melts. Strain to remove any lumps. Add in the edible camphor and mix until it dissolves.
    How to make Sakkarai Pongal- Step 3
  4. Add it into the pongal and start cooking. keep cooking until they blend well. Add in the condensed milk.
    How to make Sakkarai Pongal- Step 4
  5. Add ghee and Keep Cooking for 2 or 3 minutes and switch off the heat. Roast cahews in Ghee and Garnish them.
    How to make Sakkarai Pongal- Step 5
  6. Simoly a Scoop of heaven.
    How to make Sakkarai Pongal- Step 5


Tips:


  • Do not add more camphor as it would turn the taste bitter.
  • Do no compromise on the amount of ghee. Or it would turn the pongal hard.
  • The pongal should not stick to the vessel, that is how ghee has to be used.
  • Roasting moong dal gives awesome taste.
  • Soaking rice is water makes it soft and cooks mushy which is the key step for pongal.
  • Camphor can also be replaced by cardamom
  • Coconut Chunks can also be roasted in ghee and added.
  • The Condensed milk can also be replaced with jaggery.
  • If the pongal is watery cook for few more minutes until you get the desired pongal consistency
  • If the pongal is dry add a tablespoon og ghee or add some water and cook for few minutes.


Serving Suggestion:


Sakkarai Pongal is a Dessert.

Sakkarai Pongal, Sweet Pongal
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கதம்ப குழம்பு / பொங்கல் குழம்பு / Kathamba Kuzhambu / Pongal Kuzhambu

கதம்ப குழம்பு, பொங்கல் குழம்பு, Kathamba Kuzhambu, Pongal Kuzhambu
Kathamba Kuzhambu is a mix veg gravy prepared during pongal. It has many vegetables added. It is a must on the day of pongal. It is served with steamed raw rice or Pal Pongal or Ven pongal. It is always prepared in a bulk. It is also prepared in festivals and functions. Here goes the recipe...

Kathamba Kuzhambu

Prep time: 30 Min | Cook time: 40 Min | Total time: 70 Min
Recipe type: Main Course | Cuisine: Indian | Yield / Serves: 10
Taste: Spicy

Ingredients:

To Pressure Cook:
Broad Beans / அவரக்காய் Avarakkai - 4
Chinese Potato / சேப்பங்கிழங்கு Seppankizhangu - 3
Yam / சேனை கிழங்கு - very small slice
Purple Yam / ராசா வள்ளி கிழங்கு - 1 small
Yam ordinary / கருணை கிழங்கு - 1 small
Potato - 1 small
Turmeric Powder - 1/2 teaspoon
Salt to taste
water - as required

To Pressure Cook with tamarind water:
Broad Beans / அவரக்காய் Avarakkai - 4
Carrot - 1 small
Beans - 4
Brinjal - 3 small
Drumstick - 1
Bitter Gourd - 1 small
Tomato Ripe - 1
Tomato Unripe - 1
Cucumber - 1 very small slice
Snake Gourd 3 inch piece
Green Chillis - 4
Beet Root - 1
Raw Banana - 3 inch sized
Cluster Beans - 4
Tamarind - lemon sized
Water - 2 cups
Turmeric Powder - 1/2 teaspoon
Salt to taste

For Tampering:
Oil - 2 tablespoon
Jeera - 1 tablespoon
Curry Leaves - fistful

Other Ingredients:
Curry Leaves - fistful
Salt To taste
Pongal Sambar Powder - 3 tablespoon

To Grind and Paste:
coconut - 1/3 Cup
Garlic - Cloves from 1 garlic
Shallot / Small onion - 15


Step by Step Photos on how to make Pongal Kuzhambu:

  1. Clean all the veggies and get them ready.
    How to make Kathamba Kuzhambu- Step 1
  2. Chop all the veggies and set aside.
    How to make Kathamba Kuzhambu - Step 2
  3. Soak tamarind in warm water for 10 minutes. Squeeze out the pulp and discard the waste.
    How to make Kathamba Kuzhambu- Step 3
  4. Add all the veggies to be pressure cooked with tamarind water into a pressure cooker. Add in turmeric powder and salt to taste and pressure cook for 1 whistle in medium flame.
    How to make Kathamba Kuzhambu- Step 4
  5. Add all the veggies listed under to pressure cook into a pressure cooker along with salt and turmeric powder and pressure cook for 2 whistles in medium flame.
    How to make Kathamba Kuzhambu- Step 6
  6. Add both the veggie mixture into the same pot and cook again.
    How to make Kathamba Kuzhambu- Step 7
  7. Add coconut, small onion and garlic and blend them into a paste with minimum water.
    How to make Kathamba Kuzhambu- Step 8
  8. Add the coconut paste into the veggies. Add Curry Leaves.
    How to make Kathamba Kuzhambu - Step 9
  9. Add the Pongal sambar powder and cook until the masala blends well. Add salt if required. The gravy thickens.
    How to make Kathamba Kuzhambu - Step 9
  10. Add the tampering mixture into a separate wok an heat them . Add them into the veggies mix.
    How to make Kathamba Kuzhambu - Step 9
  11. Delicious and healthy pongal kuzhambu is now ready to serve.
    How to make Kathamba Kuzhambu - Step 9


Tips:


  • Coconut Can also be roasted and added. I prefer fresh coconut for its taste.
  • The Spice Mix powder contains raw rice. This is the key ingredient that thickens the gravy.
  • Other Veggies like Yellow Pumpkin, Ladys finger, Ridge Gourd, sweet Potato can be added.
  • If you wish to add more spice add some chilli powder.


Serving Suggestion:


Kathamba Kuzhambu is had with Steamed Raw Rice and pappad.

கதம்ப குழம்பு, பொங்கல் குழம்பு, Kathamba Kuzhambu, Pongal Kuzhambu
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Kathamba Kuzhambu Powder / கதம்ப குழம்பு மசாலா பொடி

Kathamba Kuzhambu Powder, கதம்ப குழம்பு மசாலா பொடி
Kathamba Kuzhambu is a Mix veg Kuzhambu (gravy) prepared using multiple vegetables. It is generally prepared for prasadh in temples. It is also prepared in some marriage functions. The recipe shared here is the masala powder used for this unique gravy. Here goes the recipe...

Checkout Other Spice Mix Recipes
Sundal Podi
How to make  Kathamba Kuzhambu Powder- Step 5


Kathamba Kuzhambu Powder

Prep time: 10 Min | Cook time: 10 Min | Total time: 20 Min
Recipe type: Kitchen Basics | Cuisine: Indian | Yield / Serves: as mentioned
Taste: spicy

Ingredients:

Channa Dal - 2 tablespoon
Tur / Toor Dal - 2 tablespoon
Coriander Seeds - 3 tablespoon
Urad Dal - 2 tablespoon
Jeera / Cumin Seeds - 1 teaspoon
Pepper - 1 teaspoon
Raw Rice - 1 teaspoon
Fenugreek - 1 teaspoon
Dry red Chillies - 10


Step by Step Photos on how to make Kathamba Kuzhambu Powder:

  1. Dry roast each ingredient separately.
    How to make Kathamba Kuzhambu Powder- Step 1
  2. Cool down the mixture completely and blend them into a fine powder in a blender.
    How to make Kathamba Kuzhambu Powder- Step 2
  3. Flavourful Spice Mix Powder is now ready.
    How to make Kathamba Kuzhambu Powder- Step 3


Tips:


  • Roast each ingredient separately.
  • Make sure not to burn the ingredients.
  • Make sure to use the spice mix powder within a week.


Serving Suggestion:


Spice mix powder can be used to make sambar.

Kathamba Kuzhambu Powder
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