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Tuesday, April 26, 2011

Mushroom Pulao

Basmati rice - 2 cups
Mushroom( Portobello or White Button) - 500 gms
Onion medium sliced - 2 nos
Green chili( broken into half) - 2 nos
Garam masala powder - 3 tsp
Ajinomoto - 1/4 tsp ( optional)
Saffron ( soaked in 1tsp milk) - 8 strands
Salt to taste
Oil and Butter - 2 tbsp each
Coriander leaves to garnish

1. Wash and soak basmati rice in 3 cups water, in a rice cooker add basmati rice along with water in wich its soaked and season with 1 tsp salt, mix well. Cook rice until tender.
2. When rice is cooked spread rice on a large plate, sprinkle oil on rice( to prevent rice sticking to each other) and allow to cool.
3. Heat oil and butter in a pan, add sliced onions, mushrooms and green chilli. Saute for few seconds and reduce pan heat to the lowest. Now add garam masala powder, ajinomoto and 1/4 tsp salt to the pan and mix well.
4. Increase pan heat to high, add the cooked rice to the pan and mix well until the mushroom and rice are blended well. Remove from heat.
5. Finally add the saffron milk along with saffron strands on the mushroom pulao and garnish with coriander leaves.
Serve hot mushroom pulao with any curry.

Tofu Masala

Firm Tofu/ Bean Curd( cut into bit size squares)-1 pack
Onion large chopped-1
Tomato large chopped-1
Pudina/ Mint leaves-1/2cup
Coriander leaves-1/2cup
Ginger and Garlic paste-1tbsp
Red chili powder-2tsp
Cumin powder-1tsp
Amchoor/ Dry mango powder-1/2tsp
Salt to taste
Oil required

For tempering
Cinnamon stick-1"
Cumin seeds-1tsp

Heat about 2 tsps of oil in a pan, add the sliced tofu squares and fry them on both sides until golden brown, set aside.Heat oil in a pan when hot add the tempering ingredients, when the aroma of whole spices rises add the chopped onions. Stir fry the onions for 2 mins, when onion turns brown add the ginger and garlic paste and fry for few more mins until the raw smell leaves. Now add the mint and coriander leaves( reserve some coriander leaves to garnish) and tomatoes, cook till tomatoes are mashed. Next add the tofu, red chili powder, cumin powder, amchoor powder and salt. Add 1/4cup water and cook the gravy until oil seprates on the sides of the pan. Serve hot with Pulao or Chapati.

Friday, April 22, 2011

Healthy Paneer Butter Masala( without butter and cream)

Paneer cubed-350gms
Onion medium chopped-1
Hunt's Tomato puree-1can
Ginger and Garlic paste-1tbsp
Kasuri methi crushed-1tsp
Red chili powder-2tsp
Coriander powder-2tsp
Cumin powder-1tsp
Salt required
Whole milk-1cup
Red food color-pinch( optional)

Shallow fry the paneer cubes in oil to golden brown color and set aside. 
Heat oil in a sauce pan, when hot add the onions and ginger and garlic paste and fry till the onions turn brown. Add the kasuri methi, red chili powder, coriander powder, cumin powder, sugar and required salt to the onion and fry until the raw smell of the masala powder leaves and oil separates on the sides of pan. Remove the pan from heat and allow mixture to cool. In a blender or mixer grinder add the onion mixture and tomato puree and grind to smooth sauce. Return pan to heat, add the ground sauce to the pan and boil, add food coloring if required and check the seasoning. Finally add the whole milk to the sauce and fried paneer cubes. Boil the gravy for another 5 mins until the gravy is thick and creamy. Garnish with coriander leaves and serve Paneer( Butter) Masala with Jeera Rice or Chappati. 

Jeera Rice/ Jeera Pulao.

Basmati Rice-1cup
Jeera/ Cumin-2tsp
Cinnamon stick-2"
Ghee/ Oil-3tbsp
Salt to taste
Water-1 1/4cup

Soak basmati rice in water for 10 mins. Heat ghee in a deep pan, when ghee melts add the cinnamon, cloves and cardamom, fry for few secs until the aroma of whole spices rise. Now add the cumin and allow to crackle, immediately add the water and required salt. Bring the water to boil, when the water is boiling add the soaked basmati rice, give a stir, cover the pan with lid and cook for 10 mins until the rice is tender. Serve hot with curry or gravy of your choice.

Crispy Chicken Spring Rolls

Ingredients for Wrappers
All purpose flour/ Maida-1 1/4cups
Baking soda-1/4tsp
Egg( beaten)-1
Water to sprinkle

Method for preparing Wonton/ Spring roll wrappers.
Sift all purpose flour, salt and baking soda together in a bowl. Add the beaten egg to the flour mixture and mix well with fingers( sprinkle water if needed) and knead the dough for 10 mins until dough is smooth and elastic in texture. Cover dough and set aside for 10 mins. On a clean kitchen surface knead dough for another 2 mins and roll out dough into a very thin sheet, cut the dough into squares and set aside. You can also refrigerate these spring roll wrappers in a ziplock bag for 15 days.

Ingredients for Chicken Stuffing
Boneless Chicken pieces-200gms
Onion medium( minced)-1
Capsicum/ Green bell pepper small( minced)-1
Garlic cloves( minced)-6
Ginger root ( minced)-1"
Green chili (minced)-2
Corn flour and All purpose flour-2tbsp ( each of 1tbsp mixed together)
Maggi/ Knorr chicken seasoning-1tsp
Tabasco/ Siracha Hot sauce-1tsp
Salt required

Method for preparing Chicken stuffing
Add the chicken pieces to a bowl, add the flours and salt to the chicken pieces and mix well so flour is well coated on chicken. Heat oil in a pan for shallow frying, drop the chicken pieces and fry till the pieces are crisp and golden brown. Remove the chicken pieces drain on paper towel, allow to cool and shred into tiny pieces. In another sauce pan heat 2tbsp oil, when hot add the minced onion, green pepper, ginger, garlic and green chilli. Stir fry for few secs and season with maggi seasoning, hot sauce and salt, mix well. Add the shredded chicken pieces to the onion mixture and give a stir. Remove the chili chicken stuffing from heat, set aside and allow to cool. Now take a spring roll wrapper, place the chili chicken mixture in the center, seal all the sides with water or egg and make a roll. Make sure the chicken mixture does not come out. Heat oil in a pan to deep fry, when hot deep fry these prepared chicken spring rolls until golden brown and crisp. Serve hot.

Tuesday, April 19, 2011

Simple Egg Korma/ Muttai Kurma.

Boiled eggs( de-shelled)-6
Onion large( minced)-1
Tomato large( finely chopped)-1
Curry leaves-few
Coriander leaves-1/4cup
Mint leaves-1/4cup
Red chilli powder-1 1/2tsp
Coriander powder-1tbsp
Garam masala-1tsp
Salt to taste
Oil required

Masala to grind
Shredded coconut-1/4cup
Garlic cloves-6
Sombu/Fennel seeds-2tsp

For tempering
Cinnamon stick-2"

Heat oil in a pan, when hot add the tempering ingredients and fry till the aroma of whole spices rise. Add the onions, curry leaves and fry till onions turns brown, next add the ground masala paste and fry for few more mins. Now add the red chilli powder, coriander powder, garam masala and required salt and fry for few more mins. Add the tomatoes and cook till tomatoes are mashed. Add mint leaves, coriander leaves to the mixture and give stir. Add a cup of water to the mixture, cover pan with lid and allow the gravy to boil for 5 mins. Add the boiled eggs to the korma gravy and boil for another 3 mins. Serve hot with Parotta or Steamed rice.

Crispy Cheese Spring Rolls.

Spring roll wrappers-10
Grated Paneer-1/2cup or Cheese of your choice
Ricotta Cheese-3tbsp
Minced green chilli-1tbsp
Minced ginger and garlic-2tbsp
Minced onion-5tbsp
Soy sauce-1tsp
Red chilli sauce-1tsp
Salt to taste
Oil-2tbsp and for deep frying

In a small sauce pan heat 2 tbsp oil, when hot add minced onion,  green chilli, ginger and garlic. Fry onions for few mins, reduce the heat and add soy sauce, red chilli sauce and salt to the onion mixture. Remove onion mixture to a small bowl and allow to cool, add grated panner and ricotta cheese, mix well. Take a spring roll wrapper, place the cheese mixture in the center, seal all the sides with water or egg and make a roll. Make sure the cheese mixture does not come out. Heat oil in a pan to deep fry, when hot deep fry the prepared cheese spring rolls until golden brown and crisp. Serve hot.

Nandu Kulambu/ Kuzhambu( South Indian Crab Curry.)

Crab-8( medium size crabs around 1kg)
Onion small sliced-2
Tomato Small chopped-1
Curry leaves-2sprigs
Tamarind paste-1tsp
Red chilli powder-1tbsp(+/-)
Corinader powder-3tbsp
Sombu/Fennel powder-1tbsp
Salt to taste
Grated coconut ground to smooth paste-1/4cup
Water required

Remove the crab shells, clean and wash. Separate the crab claws from the crab. In a large cooking vessel add onions, tomatoes, curry leaves, tamarind paste, red chilli powder, coriander powder, sombu powder and required salt, mix well. Add required water to the masala mixture to make thin gravy. Place the masala gravy on high heat and boil for 5 mins. Check the seasoning and add the crab pieces( both crab body part and claws) to the boiling curry. Cover the vessel with a lid and boil for another 3 minutes until the crab is done. Finally add the ground coconut paste to the curry and remove from fire. Serve hot with steamed rice. 

Tuesday, April 12, 2011

My Recipe Hyderabadi Chicken Curry Won Rachael Ray Contest.

Dear friends, blog followers and visitors, i'm thrilled and excited to share the good news with you. 

My recipe "Hyderabadi Chicken Curry" won Rachael Ray 30 Minute Meal Challenge contest conducted by

Thanks to all my friends, blog visitors and everyone who voted for my recipe to win people choice award, an autographed Rachael Ray's Look + Cook cookbook and $100 gift card.

Thank you once again everyone, love you all:)

Wednesday, April 6, 2011

Potato Curry/ Aloo Curry.

Potato large diced-2
Onion small chopped-1
Tomato small chopped-1
Garlic cloves sliced-3
Curry leaves- few
Coriander leaves-1/4cup
Chana dal/ Split chick peas-2tbsp( soaked for 5 mins and drained)
Red chilli powder-2tsp
Coriander powder-1tbsp
Cumin powder-1tsp
Turmeric powder-1/4tsp
Shredded coconut-1/4cup( grind to smooth paste)
Salt to taste
Oil required

In a pressure pan add diced potato, chana dal, chopped onion, chopped tomato, sliced garlic, curry leaves, red chilli powder, coriander powder, cumin powder, turmeric powder and 1cup water. Pressure cook the potato mixture for 10 mins and set aside. Next heat enough oil in a deep pan, when hot add the cinnamon, cloves, cardamom and fry for few mins until the aroma rises. Now add the cooked potato gravy into the deep pan( make sure you stay few steps away from the pan as the gravy may splutter while poured to the oil). Season curry with salt and add the ground coconut paste( if required add little water to the curry). Check the seasoning and boil the curry for 5 mins. Garnish with coriander leaves and serve hot with steamed rice or chapati. 

Sura Meen Puttu/ Shark Fish Puttu

Boneless and skinless Fish slices-500gms( Shark/ Sura meen is preferable)
Onion Big chopped-2
Garlic cloves sliced-8
Grater Coconut-1/4cup( optional)
Red chilly powder-2tsp
Turmeric powder-1/2tsp
Tamarind paste-1/2tsp
Coarsely ground Pepper
Mustard seeds-1tsp
Curry leaves- few
Salt to taste

Boil water in a small pot, add a pinch of turmeric and turn of the flame. Add the fish slices, let it stand for a min, drain the slices and set aside to cool. When fish cools down crumble the fish with fingers. In a small bowl add chilly powder, turmeric, salt, tamarind paste and little water, make into thick paste. Add this paste to the crumbled fish and mix well. Heat oil in a pan, add mustard seeds and allow to crackle. Add the onions, curry leaves, garlic and saute until onion turns brown, add the crumbled fish and fry until dry. Add the coarsely ground pepper, mix well and serve hot.