Sorakaya Curry (Bottle Gourd Curry)

Ingredients:

Bottle gourd - 3 cups
Channa dal - 2 tbsp
Tomato - 1
Onion - 1 medium
Methi leaves -1/2 cup
Chilli powder - 2 tsp
Salt to taste
Coriander powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Milk - 1/2 cup
Cilantro finely chopped - 1/2 cup


Preparation:

Wash channa dal and soak in water for 15 minutes. Remove the skin of the bottle gourd, wash and cut them into small cubes. Take a pressure cooker add oil, onions. Fry the onions till golden brown then add methi leaves, channa dal, tomato and saute them till the tomatoes get soft.

Then add turmeric, coriander powder, chilli powder, little water and saute it for few seconds.Add bottle gourd, mix it well, add milk and pressure cook it for 15 minutes. Garnish it with cilantro and serve it with roti or rice.

Chicken In Tomato Ketchup.

Ingredients:

Chicken - 1 pound.

Jeera - 1/2 tsp.
Turmeric - 1/2 tsp.
Ginger & Garlic paste - 1 tsp.
Chilli powder - 2 tsp.
Salt to taste.
Soy sauce - 1 1/2 tsp.
Chilli sauce - 2-3 tsp.
Pinch of red food colour.
Onion - 2 medium finely chopped.
Tomato ketchup - 1/2 cup
Cilantro finely chopped.

Preparation:

Wash the chicken and add turmeric, chilli powder, salt, ginger-garlic paste and mix it well. Take a pan add 1 tbsp of oil and add the chicken and cook it till the chicken is done, on a medium flame.

Take another pan add 2 tbsp of oil, add jeera. When it starts to splutter add onion and fry them till golden brown. Then add tomato ketchup, colour, soy sauce, chilli sauce (in case you don't have chilli sauce you can add 4 green chillies finely chopped with onions) and cook it for 1 min. Then add this mixture to the chicken and cook for 5 min and garnish it with cilantro. Serve with roti or rice.

Bread Vada.

Ingrediants:

Bread - 5 slices
Curd - 1 cup
Water - 1/2 cup
Mustard seeds - 1/2 tsp
Salt to taste
Green chilli - 6 finely chopped
Sev - 1 cup
Carrot - 1 cup finely chopped
Cilantro finely chopped

Preparation:

Mix curd, water, salt, half the chilli, cilantro and mix it well. Take a pan, add 1 tsp of oil, when the oil is ready to fry add mustard seeds. When it starts to splitter, off the stove and add it to the curd mixture.

Fill half the pan with oil and when its ready to fry, fry one bread slice at a time to a light brown colour. Keep turning the slice continouesly when its frying, do the same for all the slices. Leave it to drain and cool on absorbent paper.

Dip the slice in water, put it on a paper and press it a little so that there is no oil left in it. Cut the slice into half and place it in a plate, cover the slice with the curd mixture, sev, carrot, a little of chillies and cilantro and serve.

Mushroom Dum Biryani

Ingredients:

Fresh button mushrooms, quartered 15-20 medium
Basmati rice, soaked - 3 cups
Bay leaf - 1
Cloves - 4
Green cardamoms - 2
Black cardamoms - 2
Cinnamon - 1 inch piece
Mace - 1 blade
Salt to taste
Oil - 5 tbps
Onions, finely sliced - 2 medium
Ginger paste - 2 tps
Garlic paste - 2 tps
Red chilli powder - 1 tps
Coriander powder - 1 tbps
Peppercorns, crushed - ½ tps
Cumin powder - ½ tps
Turmeric powder - ½ tps
Tomatoes - 2 medium
Skimmed milk yogurt, whisked - ½ cup
Garam masala powder -1 tps
Fresh coriander leaves, finely chopped - ¼ cup
Fresh mint leaves, torn - ¼ cup
Saffron a pinch
Skimmed milk - ¼ cup

Preparation:

1. Disslove saffron in the milk and keep it aside. Bring four cups of water to a boil in a thick-bottomed vessel. Add bay leaf, cloves, green cardamoms, black cardamoms, cinnamon, mace and one teaspoon salt. When the water starts boiling, drain the soaked basmati rice and add.

2. Cook for eight to ten minutes, stirring frequently or until the rice is three fourth done. Drain in a colander.

3. Heat oil in a non-stick pan, add sliced onions and stir-fry over high heat until the onion turns translucent. Add ginger paste, garlic paste and sauté briefly.

4. Add red chilli powder, coriander powder, crushed peppercorns, cumin powder and turmeric powder. Stir-fry briefly and add the tomatoes.

5. Continue cooking over high heat for another two to three minutes, stirring continuously or until masala is fairly thick.

6. Add the whisked skimmed milk yogurt, garam masala powder and half the quantity of chopped fresh coriander and mint leaves. Stir well and cook for two minutes more.

7. Add the quartered button mushrooms and salt to taste. Stir-fry over high heat for two to three minutes and remove from heat.

8. Arrange the cooked rice and mushroom masala in alternate layers in an oven proof dish (or Biryani handi), sprinkling the remaining chopped fresh coriander and torn mint leaves and saffron dissolved in skimmed milk after each layer. Ensure that the top most layer is of rice.

9. Cover the assembled biryani with a tight fitting lid and seal the edges with kneaded atta dough (if required).

10. Keep the sealed dish on a medium hot tawa and leave for 10-15 minutes. Alternatively, leave the sealed dish in a preheated oven at 200?C for 10-15 minutes.

11. Break the seal and open the biryani, just before serving

Masala Vada.

Ingrediants:

Channa dal - 1 cup

Green chillies - 6

Salt to taste

Cilantro - 1/2 cup

Preparation:

Soak the dal over night. Grind the dal with chillies, salt and cilantro to a fine paste by adding very little water. Fill half the pan with oil. When the oil is ready to fry, take little dal paste in hand and press lightly into a small puri shape and slowly put it in the oil and fry it on a medium flame till it turns to light golden colour.

Happy New Year.

Wishing all my Dear blog friends a Happy New Year! Wishing you a year full of good health and happiness !!

Spinach Curry With Dry Shrimp.

Ingrediants:

Dry shrimp - 1 cup
Spinach - 1 bunch
Chilli powder - 1 tps
Onion - 1
Ginger - Garlic paste - 1 tps
Turmeric - 1/2 tps
Coriander powder - 1/2 tps
Salt to taste


Preparations:

Add 1 tps oil and fry the shrimp before making the curry. Fry it till it turns a light golden colour and keep it a side.

Add oil, onions and fry till it turns golden colour. Add turmeric powder, ginger-garlic paste, coriander powder, chilli powder and salt. Add fried shrimp, spinach and cook it on a medium flame. Cook till spinach is done. Serve it with roti.

Tomato Chutney.

Ingrediants:

Tomatoes - 6

Red chilli's - 20

Garlic - 1 tps

Cumin seeds - 1 tps

Coriander seeds - 2 tbps

Turmeric - 1/2 tps

Urad dal - 1/2 tps

Curry leaves

Salt to taste

Preparation:

Grind coriander seeds, 1/2 tps of cumin seeds and red chilli's to a fine powder. Cut the tomatoes into small pieces. Add 1 tbps of oil and cook the tomatoes, add salt. Continue cooking until there is not water left in the tomatoes. Let the tomatoes to cool down. Grind the tomatoes, garlic and add the powder that we prepared before, to a fine paste. Take a pan add 1 tbps of oil, cumin seeds, curry leaves, urad dal and turmeric. When it starts to splutter of the stove and add the tomatoes paste and mix it well.

Dahi Vada.

Ingrediants:

Urad dal - 1 cup
Green chilli's - 6
Salt to taste
Curd - 1 cup
Chat masala

Preparations:

Soak dal in the water for an hour. Take curd, half cup of water, salt mix them well. Then grind dal, green chilli and salt to a fine paste by adding little water. Take oil in a pan, when the its ready to fry, take small ball sized paste, put them in the oil and fry them on a medium flame.

Fry it just the way we fry them for vada, then take them out and put them in cold water for 5-10 min. Then squeeze the water out and put them in the curd for 1 hour. Sprinkle chat masala over the dahi vada before serving. We can even sprinkle chilli powder in case if u don't have chat masala.

Keema Curry And Keema Paratha.

Ingrediants:

Minced meat - 1/2 pound
Onion - 1
Green chillies - 3
Methi Leaves - 1 cup
Tomato - 1
Clove - 1
Cinnomon - 1
Cardamon - 1
Jeera - 1/2 tps
Ginger-garlic paste - 1 tps
Chilli powder - 1 tps
Oil - 2 1/2 tbps
Turmeric - 1/2 tps
Salt to taste

Preparation:

Add oil in a pressure cooker, jeera, cinnomon, clove, cardamon and fry them till they splutter. Then add onion, green chilli's and fry them till they turn golden brown. Add methi leaves, and tomato's and fry it till tomato gets soft. Add turmeric, ginger- garlic paste, chilli powder, salt, mutton. Close the lid and pressure cook it until it is done and there is no water left.

Serve it with roti or the same curry can be used to make Keema paratha.

Ingrediants For Making Paratha:

Flour-2cups
Oil -1tbsp
Salt to taste
Water to knead

Preparation:

Mix flour, salt, & oil then add water little at time and make a soft dough. Keep it covered with a moist cloth. Take small ball sized dough. Roll the dough like a thick puri. Place little keema mixture in the center of the dough, bring all ends together and make a ball. Now dusting with dry flour roll into a paratha. Heat a griddle, place paratha on it with ghee/oil and cook till done.

Chicken Fry.

Ingrediants: Boneless Chicken - 1/2 Kg, Red-Orange Colour - a pinch, Ginger-Garlic Paste - 1 tsp, Fresh Garam Masala - 1 tsp, Red Chilli Powder - 1 tsp, Turmeric Powder - 1/2 tsp, Corn Flour - 1 tbps, Hand full of Curry Patha, Green Chillies - 5-6, Cashew nuts - 1 tbps, Corriender finely chopped, Salt to taste, Oil for frying.

Preparation: Cut chicken into small pieces and wash them. Add ginger-garlic paste, garam-masala pwd, colour, corn flour, chillie pwd, salt turmeric pwd to the chicken. Mix them well. Let it marinate for about 1/2 an hour. After that heat oil in a kadai and deep fry the marinated chicken taking 8-9 pieces at a time ,over a medium flame. After the chicken becomes crispy but not dark colour take them off. Now in the same oil deep fry the curry patha, cashew nuts, slited (length wise) green chillies till crispy. At last decorate the fried chicken with fried curry patha, green chillies and corriender. Serve with Mutton Biryani or as a snack.

Mutton Cutlets.

Ingrediants:

Mutton (minced meat) - 1/2 pound
Potato's(medium size) - 5
Green Chilli - 15
Poppy Seeds - 3 tps
Coconut powder - 6 tps
Ginger - Garlic paste - 1 tps
Turmeric - 1/2 tps
Egg - 1
Corn flour a pinch
Salt to taste
Mint leaves

Preparations:

Make a fine paste of poppy seed and coconut.

Wash the meat and drain the water properly. Put the meat in the pan add green chilli's, ginger-garlic paste, turmeric, mint leaves,poppy seeds and coconut paste, salt and cook it till all the water is absorbed on a medium flame. And boil the potato's seperatly.

Once the potato's are boiled remove the skin, add salt and mash them when they are hot. They can be finely mashed . After the meat is cooked let it cool down then grind it a little. Take little potato make a ball then press it flat in your hand and then put meat in the center and cover it with the same potato.

Make the rest of the potato and meat in the same way. Beat the egg properly by adding salt and corn flour.Take a grill put oil in it. Dip cutlets in the egg, put them over the grill, take oil from its side and keep pouring oil over the cutlet to prevent it from breaking when you turn the cutlet to fry it on the other side and fry the cutlet until they turn brown.

Brinjal Fry.

Ingredients:

Brinjal - 1 pound
Onion - 1
Urad dal - 1/2 tps
Coriander powder - 1 tps
Chilli powder - 1/2 tps
Turmeric a pinch
Salt to taste
Curry leaves
Cilantro finely chopped

Preparations:

Cut the brinjal to small pieces and onions. Take a pan add a little oil, urad dal, onions and fry it till golden brown. Add curry leaves, turmeric, coriander powder, saute for a few seconds then add the brinjal mix them well. Close the lid and cook it on a medium flame without adding water. When it is almost done add chilli powder and salt and fry it for another 10 minutes. Garnish it with cilantro.

Potato Curry.

Ingredients:

Potato - 1 pound
Peas & Beans - 1 cup
Poppy seeds - 1 tps
Coconut - 3 tps
Cashew nuts - 1 tbps
Green chilli's - 10
Chilli powder - 1/2 tps
Salt to Taste
Cinnomon - 1 inch
Clove - 1
Cardamon - 1
Jeera - 1/2 tps
Curd - 2 tbps

Cilantro finely chopped

Preparations:

Cut the potatoes, mix them with a pinch of turmeric and salt. Fill half the pan with oil, when the oil gets hot put the potatoes, fry them till golden brown. Grind poppy seeds, coconut and cashew nuts to a fine paste.

Take a little oil in a pan add jeera, clove, cinnomon, cardamon and wait till they splutter. Then add onion, G.chilli's, fry them till they turn golden brown, add turmeric, ginger & garlic paste, chilli powder, salt, potatoes, peas, beans and mix them well. Saute them for 1 minute then add the paste that we prepared before and curd. Close the lid and cook them till the vegetables are done. Garnish it with cilantro and serve it with rice or roti.
Garnish it with cilantro and serve it with jeera rice or roti.

Dry Chicken Curry.

Ingredients:

Chicken cut into pieces - 1kg
Coconut grated - 2 tbsps
Coriander seeds - 2 tbsps
Cinnamon - 4 pieces
Cloves - 6 nos
Onions big - 3 nos
Garlic - 12 flakes
Ginger - 1" piece
Saffron powder - ½ tbsp
Red chilies - 12-15 nos
Coriander leaves A handful
Onions cut finely - 2 nos
Tomatoes chopped - 2-3 nos
Salt to taste


METHOD :

1.Fry the grated coconut till brown in a little ghee.
2.Grind together fried grated coconut, coriander seeds, cinnamon, cloves, onions, garlic, ginger, saffron powder, red chilies and coriander leaves to a fine paste without water.
3.Remove the masala, pass water in the mixer jar and keep the masala water aside.
4.In a vessel heat 2 tbsps. ghee and fry onions till brown.
5.Then add the chicken pieces, chopped tomatoes, salt and stir on low flame for 10 minutes.
6.Then add the ground masala and the masala water.
7.Cook the chicken curry until quite dry.

Pepper Chicken.

ingredients:

Chicken - 1 pound
Pepper Powder - 1 tps
Ginger& Garlic paste - 1 tps
Onion - 1
Turmeric powder - 1/2 tps
Salt to taste

Preparation:

Add oil to a pan, onion. Fry it till it turns a little brown, add chicken, turmeric, Ginger & garlic paste, pepper powder, salt. Cook it till the chicken is done and serve it with roti.

Tindora Fry.

ingredients:

Tindora - 1 pound
Curry leaves
Peanuts - 1 tbps
Coriander powder - 1/2 tps
Cashew nuts - 1 tbps
Coconut powder - 1 tbps
Besan - 3 tbps
Chilli powder - 1 tps
Salt to taste
Turmeric powder - 1/2 tps
Ginger & garlic paste - 1/2 tps

Preparation:

Mix tindora with chilli powder, salt, besan, ginger-garlic paste, coriander powder and turmeric. Fill half the pan with oil. When the oil gets hot, fry the tindora on a medium flame till it turns light brown. Remove it from the oil and leave it to drain on absorbent paper towels.

Take a pan put 1 tbps of oil add peanuts, cashew nuts, curry leaves, add fried tindora and coconut , mix everything well and fry it for 1 time.

Egg Toast.

Ingredients:

Bread - 5 slices
Eggs - 2
Chilli powder - 1/2 tps
Salt to taste

Preparation:
Beat the eggs in a bowl ,add chilli powder, salt and mix them well. Take the bread slices, cut them diagonally and dip them in the egg and fry it on the grill on a medium flame , add a few drops of oil around the bread and fry it on both the side till it turns to a light brown colour.

Vada And Peanut Chutney.

Ingredients:

Urad dal -1 cup
Green chilli - 6
Salt to taste
Cilantro

Preparation:

Wash and soak the dal for an hour. Soaking dal for an hour vada will not absorb to much of oil.
Grind the dal, green chilli's, salt and cilantro to a fine paste without adding to much of water. Fill half the pan with oil. Once the oil is hot take little urad dal into your hand make a hole in the center and put it in the oil or just make a ball and put it in the oil , which ever method is easy. Fry the vada on a medium flame.

Take the vada out once they turn light brown and serve them with peanut chutney or tomato ketchup.


Ingredients For Peanut Chutney:

Peanuts - 1 cup
Chilli Powder - 1tps
Tamarind - 1 1/2 tps
Turmeric - 1/2 tps
Urad dal - 1/2 tps
Cumin seeds - 1/2 tps
Mustard seeds - 1/2 tps
Oil - 1 tbps
Curry leaves
Cilantro

Preparation:

Fry the peanuts a little before we grind them.
Grind peanuts, chilli powder, salt, tamarind, cilantro, grind them to a fine powder and add one cup of water. Add oil in the pan, cumin seeds, mustard seeds, urad dal, turmeric and curry leaves. When they splutter off the stove and add it to the chutney.

Chicken Curry.

Ingredients :

Chicken - 1 pound
Oil - 2 tbps
Jeera - 1/2 tps
Cardamon - 1
Cinnomon - 1 inch
Cloves - 1
Onion - 1
Turmeric - 1/2 tps
Ginger-Garlic paste - 1tps
Chilli powder - 1tps
Salt to taste
Curd - 2 tbps
Poppy seeds - 3 tps
Coconut powder - 6 tps
Cilantro finely chopped

Preparations :

Make a fine paste of poppy seeds and coconut powder.

Take oil in a pan , add jeera, cinnomon, clove and cardamon. Add onions to it and fry them till they turn little brown after that add turmeric, ginger-garlic paste.

Then add chicken, chilli powder, salt, poppy seeds and coconut paste, curd and cook it on a medium flame.

Add little water if you want gravy and garnish it with cilantro.