30/06/2013

Sabudana Vada / Fried Dumplings Of Sago

This is a very famous and traditional dish of Maharashtra. People usually make this during fasting as it doesn't involve garlic or onions. Very delicious snack. The crunchy peanuts makes it more tasty. It is well known for it's texture and is crunchy outside and puffy inside. It is gluten free recipe. Everybody can enjoy the awesome taste of this recipe. My favorite snack.

NOTE :  
  • Number of green chilies depend on how spicy they are. I am using 4 as mine are not very spicy.
  • Optional - Can use baking soda and rice flour.
  • The sago should be soaked well for it is fried.
  • Do not soak sago in more water but just wash and add water to immerse the sago or else it will become gooey.
  • Depending upon the type and quality of sabudana / Sago we are soaking them. For smaller ones soak for 15-20 minutes and for bigger sago's 4-5 hours.
  • If the dough is very sticky and if it sticks to your hands then either dust your hands with rice flour or apply little oil on both your palms.
  • Refrigerating the dough will help to avoid retention of oil.
  • Frying oil is supposed to be hot else vadas will turn out greasy and may break into pieces while cooking.
  • Sabudana Vada tasted best when they are served hot.
Preparation time : 2-4 Hours

Cooking Time : 5-10 Minutes

Yield : 2-3 servings


Sabudana Vada / Fried Dumplings Of Sago
Sabudana Vada / Fried Dumplings Of Sago 

Ingredients:

Green Chillies4 finely chopped
OilFor frying
Potato2-3 boiled and smashed
Lemon Juice1 tbsp
Cumin Seeds / Jeera1 tbsp
Groundnut1 cup dry roasted till brown and powdered
Saltas needed
Coriander Leaves1/4 cup
Sabudana / Sago1 cup
Wash sago / sabudana 3-4 times and soak with enough water to cover it in a bowl, for about 1 hour. Then drain water and cover the vessel with the lid and allow it to rest for 3-4 hrs. Sabudana grains should be separate and moist.
                                                               

Method :

  1. Take a bowl and mix all the above mentioned ingredients to form a dough, which will be a little sticky and soft in consistency. 
  2. Now take a small portion of a dough and make it into a round flat shape like that of a patties. Repeat for all of them.
  3. Heat the oil in a frying pan on a medium heat.
  4. Slowly drop the patties into the frying pan.
  5. Fry the vada until both sides are golden brown. Remove the vada and place over a paper towel.
  6. Serve hot with any accompaniment of your choice.

Hyderabadi Chicken / Mutton Dum Biryani

Hyderabadi Biryani is a very famous Hyderabadi Dish. Gives nice flavor of chicken / mutton. Cooking biryani on dum involves marinated raw chicken and partially cooked rice to be layered and to be cooked on low flame covered with the lid. On opening the lid, the entire house smells fragrant, rich with the reassuring aroma of pure ghee. The chicken / mutton is so well cooked that it simply melts away in the mouth. Though, it is a lengthy process but the taste is worth of going through the elaborated process.

I watched many youtube videos and read many sites with this recipe. Finally, i was ready with the recipe by combining the ingredients from all the videos and sites that i felt was suitable. And i gave it a first try on my husband's birthday and it turned out to be the best gift. 

This recipe can be divided into 3 phases i.e., Gravy Preparation, Rice Preparation and Seasoning.

NOTE :  
  • Chilies can be added as per your taste.
  • We are marinating Chicken/ Mutton for 1 hour.
  • Good quality basmati rice is well suited for any kinds of biryani.
  • Make sure the rice is half cooked and not over cooked in rice preparation phase.
  • Adding ghee at the end is optional in seasoning.
  • We are keeping biryani vessel on top of the tawa / thin plate or non-stick pan to make sure that the bottom part of biryani vessel doesn't burn.
Preparation Time : 15 Minutes

Cooking Time : 40 Minutes

Total Time : 55 Minutes

Yield : 5 servings


Hyderabadi Chicken / Mutton Dum Biryani
Hyderabadi Chicken / Mutton Dum Biryani

Ingredients:


Phase 1 : Gravy Preparation (Marination)

Garlic  Ginger Paste
4 tbsp
Garam Masala Powder
1-2 tbsp
Salt
as needed
Red Chilly Powder
2 tbsp
Turmeric Powder / Haldi
1 tbsp
Mint Leaves / Pudina
1/4 Cup
Green Chilly Paste
5-7
Coriander Leaves
1/2 cup
Plain Yogurt / Curd
500 gms / 2 cups
Chicken / Mutton
1 kg
Onions
4 fried in oil
Oil
1 cup
All garam masala grinded
1 tbsp
Take 6 onions(we are adding 4 in gravy phase and 2 while seasoning) vertically sliced and fry it in a  oil until it's color changes to brown. The left over oil after frying onions are added during marination.

Wash and clean Chicken/Mutton. 

Method :

  1. Mix all the above mentioned ingredients in a bowl and marinate for 1 hour.

Ingredients:



Phase 2 : Rice Preparation

Basmati Rice Grains / Normal Rice Grains3 cups
Water9 cups
Green Chilies4
Coriander Leaves1/2 cup
Mint Leaves1/4 cup
Green Cardamom4
Cumin Seeds1/2 tbsp
Cloves8-10
Cinnamon Sticks4-5 (1/2 inch)
Wash and clean Basmati Rice Grains.

Method :

  1. Take a heavy bottomed wide vessel.  Pour water into it.
  2. When it starts to boil add basmati rice, green chilies, coriander leaves, mint, cardamom, cumin seeds, cloves and cinnamon sticks.
  3. When the rice is half cooked carefully drain the water and keep the rice aside.

Ingredients:



Phase 3 :  Seasoning 

Fried Onions2
Saffron Milk1/2 cup
Lemon Juice2 tbsp
Ghee1/4 cup

Method :

  1. Take a heavy bottomed broad vessel. Spread the marinated chicken at the bottom. Add little water to make it like a gravy.
  2. On top of the marinated chicken layer, spread half cooked rice and level it. 
  3. Add Saffron milk and lemon juice on top of it.
  4. Above it spread little fried onions and ghee(if needed).
  5. Now keep the heavy bottomed broad vessel on stove for 2 minutes on high flame.
  6. Now place a tawa / thin plate or a non-stick pan on the lowest burner of your stove. The flame should be at the lowest setting. Place the biryani vessel on top of the frying pan and let cook for 30-40 minutes or so.
  7. Take the vessel off the heat source. The smell will be amazing on opening the lid.
  8. Mix it up slightly if you want. Else use a long spoon to scoop out the layers right from the rice to the chicken onto a plate.
  9. Serve the biryani hot with some raitha, papad and a good pickle on the side.

29/06/2013

Sabudana Khichdi / Sago Khichdi

This is a very famous and traditional dish of Maharashtra. People usually make this during fasting as it doesn't involve garlic or onions. Best for lunch and breakfast. The crunchy peanuts makes it more tasty.

NOTE :  
  • Number of green chilies depend on how spicy they are.
  • Optional - Can use 2 tbsp coriander leaves and 2 tbsp lemon juice at the end to garnish.
  • The sago should be soaked well for it to get cooked well. 
  • Do not soak sago in more water but just wash and add water to immerse the sago or else it will become gooey.
  • We will get to know if the sago is cooked when it becomes transparent.
  • If the sago's are over cooked then it again turns to white.
  • It tends to be sticky but keep tossing in between to avoid sticking to the bottom.
  • Make sure to switch off the stove and to leave it for 5 mints before adding lemon juice else it might become bitter.
  • Depending upon the type and quality of sabudana / Sago we are soaking them. For smaller ones soak for 15-20 minutes and for bigger sago's 4-5 hours.
Preparation time : 2-4 Hours

Cooking Time : 5-10 Minutes

Yield : 2-3 servings


Sabudana Khichdi / Sago Khichdi
Sabudana Khichdi / Sago Khichdi

Ingredients:

Green Chillies3 finely chopped
Oil / Ghee2 tbsp
Potato1 boiled and finely chopped / smashed
Mustard Seeds / Saasama1 tbsp
Cumin Seeds / Jeera1 tbsp
Groundnut1 cup dry roasted till brown and grinded
Saltas needed
Turmeric Powder / Haldi1/2 sp
Sabudana / Sago1 cup
Wash sago / sabudana 3-4 times and soak with enough water to cover it in a bowl, for about 1 hour. Then drain water and cover the vessel with the lid and allow it to rest for 3-4 hrs. Sabudana grains should be separate and moist.
                                                               

Method :
  1. Heat oil / ghee in a pan. 
  2. Add cumin seeds and mustard seeds. when it starts to splutter add potatoes, green chilies, salt and turmeric powder,mix well.
  3. Next add sago / sabudana and give a quick toss with rest of the ingredients.
  4. Then add peanut powder and mix well. 
  5. Garnish with Coriander leaves and lemon juice. Serve hot.

Mutton Keema Samosa

Well, this is my family's favorite dish. This was a special dish that was prepared by my mother usually on Sunday's for breakfast. We used to wait for this day. I really miss those days :(

This is made with Minced Mutton which is also called Keema. You can try it with other minced meat as well.

NOTE :  
  • Can use minced chicken or any other vegetable instead minced mutton.
  • Can add green chilies as per your taste.
  • Until you deep fry the samosas, keep it covered to avoid drying.
  • You can freeze the samosas or keep in the fridge if you are using them later.
  • Instead of making the cones using dough one can also use readymade samosa strips / samosa patti. Dampen slightly and place a portion of stuffing and fold into a triangle shape.
  • Can add corn flour to make the gravy thick and to prevent it from having any water content. If the gravy is already thick without adding corn flour then avoid step 9.
Preparation Time : 15 Minutes

Cooking Time : 10 Minutes

Total Time : 25 Minutes

Yield : 4 servings

Mutton Keema Samosa
Mutton Keema Samosa

Ingredients:

For Stuffing :

To Be Chopped :
Garlic
5 cloves finely chopped
Ginger
1 inch finely chopped
Onion
finely chopped
Tomato
1/2 finely chopped
Green Chilies
3-4 finely chopped
Coriander Leaves
little finely chopped

Others:
Oil2 tbsp
Waterlittle
Saltas needed
Garam Masala Powder2 tbsp
Red Chilly Powder2 tbsp
Garam Masala Powder2 tbsp
Red Chilly Powder2 tbsp
Garam Masala Powder2 tbsp
Cumin Powder1/2 tbsp
Coriander  Powder1/2 tbsp
Corn Flour1 tbsp ( diluted in water)
Minced Mutton / Mutton Keema250 grams
Clean Keema and drain well

For The Dough :

All Purpose Flour / Maida
2 Cups
Salt
as needed
Oil
2 tbsp

Method :

  1. Sieve all purpose flour with salt. Add oil and sufficient water and knead for 5-7 mints into a stiff yet smooth dough. Keep covered with a wet cloth / closed container  for half an hour.
  2. Meanwhile, heat oil in a cooker.
  3. Add onions and salt, saute until they turn to brown.
  4. Add tomato, garlic,ginger, green chilies and fry for few seconds.
  5. Now add red chilly powder, garam masala powder, cumin powder, coriander powder and salt. Mix well
  6. Now it's time to add cleaned mutton keema and little water. Fry for some time.
  7. Close cooker lid and wait for 2 whistles.
  8. On cooling, open the lid and check if gravy is thick. 
  9. If the gravy is not thick and has water content then add corn flour and bring it to a boil.
  10. When it cools, start to make samosa cones.
  11. To make samosa cones, divide dough into sixteen equal portions and make a ball out of them.
  12. Roll out into oval / chapathi shapes. Cut into half and apply water on the straight edge.
  13. Now make a cone by joining along the straight edges by overlapping them.
  14. Close the cone and seal it properly until you finish making all the samosas.
  15. Heat sufficient oil in a pan / Kadai and fry samosas till golden crisp.
  16. Drain onto an absorbent paper and serve hot with mint chutney or ketchup.

28/06/2013

Malabar Chicken/ Mutton Dum Biryani

This is a very famous Kerala Dish.

I was not a very big fan of dum biryani. One day, my husband took me to one of the best restaurant in Singapore called swadisht. We ordered malabar mutton biryani and it was so tasty that we forgot the entire world. Even after getting back home i was still thinking about this dish and had a question in my mind if i can also prepare it. I watched many youtube videos and read many sites with this recipe. Finally, i was ready with the recipe by combining the ingredients from all the videos and sites that i felt was suitable.

 My Father loves this a lot. And i gave it a first try when he had come to my house to Singapore for the very first time after my marriage. On their day of arrival we had taken them to that same restaurant and they too loved it. But finally when i decided to do it at home, I was scared to prepare such a dish which was every bodies favorite and was worried if i can stand up to my expectations. Luckily, my hard work payed off and everybody complimented me saying it is better than what they had tasted.

This recipe can be divided into 3 phases i.e., Gravy Preparation, Rice Preparation and Seasoning.

NOTE :  
  • Chilies can be added as per your taste.
  • We are not marinating Chicken/ Mutton here because we are not adding any water to the gravy and  un-marinated chicken will help by leaving water while cooking.
  • Marinated chicken will not leave water on cooking and if you still prefer to marinate then add little water to a gravy and allow it to boil.
  • Basmati rice is well suited for any kinds of biryani.
  • Optional Seasonings : Can add rasins, unsalted cashews, pineapple essence and saffron or food coloring if needed for seasoning. But i am not using them as it might make the biryani little sweeter and food coloring is not good for health.
Preparation Time : 15 Minutes

Cooking Time : 30 Minutes

Total Time : 45 Minutes

Yield : 5 servings


Malabar Chicken/ Mutton Dum Biryani
Malabar Chicken/ Mutton Dum Biryani

Ingredients:


Phase 1 : Gravy Preparation

Garlic
2 tbsp
Ginger
2 tbsp
Onion
4 finely chopped or vertically sliced
Chicken Masala
1 tbsp
Green Chilies
3-4 finely chopped
Mint Leaves / Pudina
1/4 Cup
Tomato
2 finely chopped
Coriander Leaves
1/2 cup
Garam Masala Powder
2 tbsp
Ghee
2 tbsp
Coriander Powder
1 tbsp
Lemon Juice
3/4th cup
Plain Yogurt / Curd
1 cup
Turmeric Powder
3/4th tbsp
Salt
as needed
Take 3 onions vertically sliced and fry it in a 1 cup oil until it's color changes to brown.

Wash and clean Chicken/Mutton. 

Method :

  1. Heat oil (i.e., left over after frying the onions) and ghee in a pan.
  2. Add onions, chopped ingredients, garlic, ginger paste, salt, tomatoes, coriander and turmeric powder. Mix well.
  3. Add chicken, chicken masala powder, mint and coriander leaves. Mix well.
  4. Now add yogurt/curd , lemon juice and garam masala.
  5. Cook on a low flame until thick masala is formed and chicken is cooked.

Ingredients:


Phase 2 : Rice Preparation

Basmati Rice Grains / Normal Rice Grains3 cups
Boiling Water5 cups
Garam Masala Powder1 tbsp
Ghee2 tbsp
Saltas needed
Wash and clean Basmati Rice Grains.

Method :

  1. Heat ghee or oil in a pan.
  2. Add basmati rice grains and mix well on low flame.
  3. Add boiling water after 3 minutes, garam masala powder and salt.
  4. Cover with lid and on medium flame cook until water evaporates

Ingredients:


Phase 3 :  Seasoning 

Fried Onions3

Method :

  1. Take a big pan. Add 1/3rd gravy into it.
  2. On the gravy layer, spread 1/3rd rice. Above it spread little fried onions and optional seasoning  if needed.
  3. On fried onion layer spread gravy again. Above it rice and repeat this 2 times.
  4. Close the biryani vessel with a tight lid or Make a dough out of the wheat flour / maida with some water in the same way as you would do for chapati  Close the vessel with the layered biryani and seal the edges of the lid with this dough. There should not be even the slightest opening and the briyani should cook and the flavors should meld together.
  5. Place a tawa or a frying pan on the lowest burner of your stove. The flame should be at the lowest setting. Place the biryani vessel on top of the frying pan and let cook for 20 minutes or so.
  6. Take the pan off the heat source. The smell will be amazing on opening the lid.
  7. Mix it up slightly if you want. Else use a long spoon to scoop out the layers right from the rice to the chicken onto a plate.
  8. Serve the biryani hot with some raitha, papad and a good pickle on the side.

Kulta Kadhi / Kulta Saar-Upkari / Horsegram Soup

This is a very famous Konkani dish high in proteins and thus very healthy. Very simple, tasty and easy recipe.  Kulithu means horse gram in Konkani and thus the name Kultha Kadhi/Soup. Goes well with plain rice.

In Villages, the cattle's are fed with cooked horse gram and the water used to cook is used by the people as a soup. They also make a thick syrup of this by boiling for hours and store it. And later use it whenever needed.

Some people call it as kultha saar-upkari which means gravy and a dry item of horse gram. They boil the horse gram in a water and then they separate the water and horsegram. The water separated will be seasoned with garlic and chilies and will be called saaru and the separated horse gram will be seasoned with garlic and chilly and this is called upkari. I prefer not to separate and have it together. 


NOTE :  
  • Can use yellow or old cucumber along with this.
  • Can separate water and horse gram if needed.
  • It is optional to soak horse gram. Some of them don't prefer to soak it and directly cook it. But i am soaking it as it takes less time to cook.
  • I am making paste of horse gram to make my gravy thick. If you don't want your gravy to be thick then ignore this step.
Preparation Time : 3 Minutes

Cooking Time : 20 Minutes

Total Time : 23 Minutes

Yield : 4 servings


Kulta Kadhi / Kulta Saar-Upkari / Horsegram Soup
Kulta Kadhi / Kulta Saar-Upkari / Horsegram Soup

Ingredients:

Seasoning :
Red Chillies2  chopped
Coconut Oil / Normal Oil2 tbsp
Garlic Cloves7-8 finely smashed
Green Chilly2-3 splitted vertically

Others :
Horse Gram1 Cup
Tamarind water3 tbsp
Water3-4 Cups
Salt as needed

Wash and Soak Horse Gram for 3-4 hours. 



Method :

  1. In a cooker add horse gram and water. Wait for 2-3 whistles.
  2. On cooling, grind 1/4th cup of horse gram in a mixer jar.
  3. Can shift the cooker content (i.e., Soup) to a pan along with horse gram paste. Add tamarind water and salt. 
  4. While it is boiling, heat a spatula with oil for seasoning. Add garlic, dried red chilies and green chilies. Wait until garlic color changes to brown. 
  5. On color change, switch off the stove and add this seasoning to the soup.and serve hot.

Mutton Keema Balls Curry / Minced Mutton Balls Curry

I came across this dish in one of the Karnataka restaurants. As my dad was a huge fan of this, my mother learnt how to make it at home and i borrowed it from her. And today i am going to share it with u'll.

This is made with Minced Mutton which is also called Keema. You can try it with other minced meat as well.

NOTE :  
  • Can use minced chicken instead minced mutton.
  • Can add 2 green chilies in gravy if needed
Preparation Time : 15 Minutes

Cooking Time : 10 Minutes

Total Time : 25 Minutes

Yield : 4 servings


Mutton Keema Balls Curry / Minced Mutton Balls Curry
Mutton Keema Balls Curry / Minced Mutton Balls Curry


Ingredients:

For Paste 1 :
Garlic
12 roasted
Ginger
1/2 sp
Onion
3 cloves
Coriander Leaves
1/2 Cup
Mint Leaves / Pudina
1/4 Cup
Black Pepper Balls
4-5
Cinnamom / Dalacini
1 inch
Cloves / Lavang
2-3
Minced Mutton / Keema
500 gms


For Paste 2 :
Paste 1
1/2
Split Chick Peas
1 Cup

To be Chopped  :
Tomato1/2
Coconut3 tbsp
Onion1

Others:
Oil2 tbsp
Water1 Glass
Saltas needed
Oilfor frying
Red Chilly Powder2 tbsp
Clean Keema and drain well

Method :

  1. Heat oil in a pan for frying.
  2. Add red chilly powder and salt to paste 2 and make the balls out of it.
  3. Deep fry it until it changes  it's color to brown and becomes crispy.
  4. Heat oil in a pan.
  5. Add chopped onions, left out of paste 1, coconut and tomato and fry well.
  6. Add some water to it and allow it to boil on low flame for 5 minutes.
  7. On boiling add fried balls and allow it to boil for another 2 minutes.
  8. Serve hot with plain rice or ghee rice.

27/06/2013

Prawns Masala / Prawns Panna Upkari/ Shrimp Masala

This is a spicy Mangalorean Konkani side dish. It is a combination of sourness and spiciness. Very simple to make and yummy to taste. It is very bright and attractive in color filled with nice flavors. You can either make it with fresh or dried prawns. Try this and you can't resist yourself by falling in love with it :)

Actually small shrimps / prawns are used but i am using fresh medium sized prawns/shrimp here.

NOTE :  
  • It tastes awesome the next day.
  • You can also make this with cauliflower and with other small fishes instead of prawns. It is called cauliflower panna upkari.
  • Prawns / Shrimp leaves water while it gets cooked so no need to add water.
  • Can adjust the spicyness and sourness as per your taste.
Preparation Time : 3 Minutes

Cooking Time : 7 Minutes

Total Time : 10 Minutes

Yield : 2-3 servings


Prawns Masala / Prawns Panna Upkari/ Shrimp Masala
Prawns Masala / Prawns Panna Upkari/ Shrimp Masala

Ingredients:


Oil2 tbsp
Onions3-4 long sliced
Coriander Powder / Kotambari Powder1 tbsp
Red Chilly Powder2 tbsp or as needed
Turmeric Powder / Haldi 1/2 tbsp
Prawns15-20 nos
Tamarind Water3 tbsp
Saltas needed

Method :

  1. Heat oil in a pan.
  2. Add Onions and fry them until it changes it's color to light brown.
  3. Add coriander powder, red chilly powder and turmeric powder. Mix well
  4. Now add prawns and fry till they turn pink. Add tamarind water/pulp.
  5. Close lid and allow it to boil on low flame until prawns are cooked.
  6. Add salt in the end and serve hot.