Yummilicious
Being the foodie that I am.., I couldn't refrain myself from starting a blog about food, recipes, nutrition, kitchen accessories, table decoration, the best restaurants in town etc.. One can find different cuisines and different genres of food in here.. Right from Soups and starters to refreshing drinks and desserts.., You name it.., You got it!! So enjoy... :)
Monday, October 11, 2010
Friday, October 8, 2010
Bisi Bele Huli Anna
- 2 cups Rice
- 1 cup Toor dal
- 1/2 cup Ghee
- 1 Potato, Cubed
- 2 Carrots, Cubed
- 1/2 a Cauliflower, Cubed ( You can avoid Cauliflower if you think the dish will get mushy.., but I myself personally lovee Bisi with all the veggies)
- 1/2 a cup Green Peas
- 1/2 a cup Chopped French Beans
- 1 Onion Diced
- Any other vegetable of your choice
- 1/2 a cup of Mint and Coriander Leaves ( you can choose to avoid the mint leaves if you want)
- 1/2 a cup of nuts ( Cashew, Almond, Groundnuts.., whole.., not chopped)
- Tamarind.., the size of a lemon
- 2 tsp Mustard seeds
- 2 tsp Cumin Seeds
- 2 tsp Coriander Seeds
- 1 tsp Fenugreek Seeds
- A few each of Cardamom, Pepper seeds, Cloves
- 1/2 inch Cinnamon stick
- A Star Anise
- A tbsp each of Urad Dal, Chana Dal and Raw rice ( for tempering)
- 2 Dried red Chillies
- A few Curry leaves
- Salt to taste
Thursday, October 7, 2010
Tuesday, May 4, 2010
Bagara Baigan / Aubergine in Spicy Indian Gravy..
Small baby Brinjals: 8 - 10
Roasted Peanuts: 1 Cup
Roasted Sesame Seeds: 3 tbsp
Roasted Dry Shredded Coconut: 2 tbsp
Finely Chopped Onion: 1 Big
Finely Chopped Coriander Leaves: 1 tbsp
Sliced Green Chilllies: 2
Ginger Garlic Paste: 1 tsp
Tomato Paste: 1 tbsp
Curry Leaves: 1 Spring
Tamarind Paste: 1 tbsp
Jaggery or Sugar: 1-2 tsp
Cumin Powder: 1 tbsp
Coriander Powder: 1tbsp
Red Chilli Powder: 1 tbsp
Whole Garam Masala Powder: 1 tsp
Turmeric: 1/2 tsp
Cumin Seeds (Jeera): 1 tsp
Mustard Seeds : 1 tsp
Fenugreek Seeds: 1 tsp
Asafoetida (Hing): 1/2 tsp
Cloves: 3-4
Cinnamon Stick: 1 (cut into pieces)
Elaichi: 3
Bay Leaf: 1
Salt to Taste
Water
Procedure:
Grind peanuts, sesame seeds, coconut with water. Make a smooth paste. Keep aside. Heat oil in a pan. Add mustard seeds and when they start spluttering, add cumin seeds and curry leaves. Add cloves, bay leaf, cinamon stick, elaichi. Fry for a minute. Then add chopped green chillies, onion and hing. Fry onions till it gets golden brown. Add turmeric powder, ginger - garlic paste, red chilli powder, coriander powder, cumin powder, garam masala. Fry for a minute. Then add tomato paste and some salt. Add some water and bring it to boil. Then add paste of peanuts, sesame seeds & coconut powder & water. Cook for 10 minutes. In mean time, make slits to eggplant (don't cut end). Shallow fry or deep fry them till they are 80% done. Add these brinjals to gravy. Then add salt, tamarind juice, jaggery. Cook this gravy on medium heat till brinjals are 100 % cooked. Garnish this with chopped coriander leaves. Serve hot with pulao, biryani or chapati.
Aloo Cutlets with Green Dip
The heat is almost getting onto my nerves.., Yeow!!! Its an oven out here in Hyderabad. I hate this season where every small thing makes you frustrated and leaves you irritated., We can't go out with friends, can't shop, can't just hang around.., owww nothing!! 44 degrees centigrade is not a normal thing.. :( And I've used up 3 sun blocks over the past 15 days.., Nothing sounds good.., Hmmm moving ahead.., the recipe that I share today is a favorite recipe of mine.., I used to make these Aloo Cutlets with a lot of enthusiasm and a huge appetite as a kid.., Nowadays., I just stick to feeding them to others.., Myth has it that potato is fattening..., :D.., But kids love them., Raj loves them.., So I like making them.. I generally use the potato mixture for the Aloo paranthas to make aloo cutlets.., This time too.., I used leftovers and.., they tasted heavenly.. So here goes the recipe..,
- 4-5 medium sized potatoes,
- 1 teaspoon red chili powder
- Salt to taste
- 1 Onion, finely chopped
- 1/4 tsp each of Cumin, Coriander and Chat Masala
- The Greens Of 3 Spring Onions, finely chopped
- 4-5 Green Chillies, Finely Chopped
- Juice of 1 lemon
- 1/4 bunch of Fresh Coriander leaves, finely Chopped
- 2 Eggs (Optional, Eggs are only used as a sealant. My mom insists on the use of eggs while making any sort of cutlet., but I strongly detest)
- Oil For Shallow Frying
Boil the potatoes with the skin on. When the potatoes are tender,peel the skins off, and transfer contents into a bowl. Mash with a potato masher or fork immediately, while hot. When cool enough to handle, add red chili powder and salt and, using your hands, mix in well. Add the chopped onions, green chillies, coriander leaves and spring onions.Mix with your hands until all ingredients are well blended. Add the coriander powder, the cumin powder, the chat masala and the lemon juice. Adjust salt and chilly powder to taste. Let the mixture stand for a few minutes. Form potato mixture into round patties about 2 1/2 inches across and 1/2 inch thick. Heat 1/2 cup of the oil in a large frying pan over medium-high heat. When the oil is very hot, place the cutlet in the frying pan.( You can actually dip the cutlet in egg and then place it in the oil. This way you wouldn't worry about the shape of the cutlet being lost) Repeat with more cutlets, frying about four at a time, not overcrowding the pan. When browned (about 1 minute), turn the cutlets over and brown the other side. Remove from the heat, place on brown paper or paper towels to drain, and keep warm. After half the cutlets are cooked, discard the used oil, wipe out the pan, and use the remaining 1/2 cup of oil.
Green Dip/ Mint Chutney
Ingredients:
- 1/4 bunch of fresh coriander leaves
- 1 Bunch Of Fresh Mint Leaves
- 3-4 Green Chillies ( depending upon your taste)
- 2 tsp Lemon Juice
- 1 cup Plain Yogurt
- Salt to taste
Grind the Coriander leaves, the mint leaves and the green chillies along with the lemon juice to a fine paste in the mixer. Add yogurt to this mixture and stir well to blend. Add salt to taste. Transfer the contents to a serving dish.
Serve chilled with hot Aloo Cutlets... :) :) :)
Semiya Paayasam/ Vermicelli Dessert
- 1 1/2 litres of Milk
- Half a cup Sugar
- Half a tin of Condensed milk
- 1 cup Roasted Vermicelli
- 1/2 cup Ghee
- Fistful of Almonds, Cashews and Raisins
- 5-6 Cardamom pods
Butter Chicken
- Chicken - 1 kg, skinned, boned and diced
- Curd - 150 ml
- Almonds - 50 gms, crushed
- Cinnamon - 1/4 tsp, crushed
- Cloves - 1/4 tsp, crushed
- Bay leaves - 1/4 tsp, crushed
- Green cardamom - 4
- Ginger pulp - 1 tsp
- Garlic pulp - 1 tsp
- Tomato - 400 gms, chopped
- Onion - 2, chopped
- Fresh coriander - 2 tbsp, chopped
- Fresh cream - 4 tbsp
- Chilli powder - 2 1/2 tsp
- Garam masala powder - 1 tsp
- Food color- A pinch
- Olive oil - 1 tbsp
- Butter - 75 gms
- Salt as per taste
Rice Pongal
1 cup Rice
1 cup Moong dal
6 cups Water
3 Green Chillies
¼ inch Ginger
2 tsp. Ghee
1 tsp. Whole black pepper
1 tsp. Cumin seeds
Turmeric powder - a pinch
10 - 15 Cashew nuts
Curry leaves
Method:
Mix 1 cup rice and 1 cup moong dal .Add 3 times water (6 cups) and steam until it is over cooked. Cut 3 green chillies and 1/4 inch ginger into fine pieces. Take 2 tsp ghee in a frying pan and add 1 tsp whole black peppers, and 1 tsp cumin seeds. When the peppers burst add chillies, ginger pieces and a pinch of turmeric powder. Add cashew nuts and remove the pan when the cashews are roasted and begin to smell. Add this to cooked dal-rice mix. Add 1/2 tsp. salt, a sprig of curry leaves and mix well. Add some ghee while serving.
Mamidikaaya pappu/ Mango Dal
- 3/4 cup Arhar dal (Kandi pappu)
- 1 medium sized Raw Mango
- 1 medium sized Onion, Chopped into big chunks
- Chilly Powder and Salt, to taste ( you can use green chillies instead of Chilly powder)
- 1/2 tsp Turmeric
- 2 tsp Ghee, for tempering
- 1/4 tsp each of Cumin, Mustard and Urad Dal
- 3 Dried Red Chillies
- Few Curry Leaves
- A pinch of Asafoetida
- 5-6 Garlic Flakes, you can either chop them finely or use them as a whole.
Gutthi Vankaya/ Stuffed Aubergine
- 750 gms of Tender Brinjal
- 2 Onions, finely chopped
- 4 tbsp Tamarind pulp
- 3 tbsp fresh Coconut Paste
- A few Garlic Flakes
- Salt and Chilly Pwd to taste
- 1/2 tsp each of Turmeric, Cumin and Coriander Pwd
- Curry leaves
- 1/4 tsp each of Cumin seeds, Mustard seeds and Urad Dal
- 1 tbsp Groundnut Powder (optional)
- Oil/ Ghee for cooking