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Friday, November 30, 2012

Chicken Minced Cutlet

EGG (Bad or Good )

A bad EGG and a good EGG!

How do you know if the egg you bought is bad or good? 

Place the egg in a bowl of cold water. Fresh egg sinks to the bottom of the bowl and bad eggs floats at the surface of the water. 

Thursday, November 29, 2012

Eggplant fry

Gongura Pappu

For The Paste
2 tsp cumin seeds (jeera)
2 whole green chillies
4 tbsp chopped coconut
Other Ingredients
1/2 cup yellow moong dal (split yellow gram)
1/4 cup toovar (arhar) dal
1/2 tsp turmeric powder (haldi)
1 tbsp oil
2 cups finely chopped gongura leaves (ambada)
salt to taste
1 tsp mustard seeds ( rai / sarson)
1 tsp urad dal (split black lentils)
2 whole dry Kashmiri red chillies , broken into pieces
a pinch of asafoetida (hing)

* grind the coconut, greenchilli, & jeera to a fine paste

*Clean, wash and add the turmeric powder, 1½ cups of water and pressure cook for 2 whistle
* Whisk well till the dal is almost mashed
* add the red sorrel leaves and sauté on a medium flame for 3-4 minutes.
*Add the mashed dal, mix well and cook for 2 minutes stirring once in between,Add the ground paste and salt, mix well and simmer on a medium flame
*Heat the remaining ½ tbsp of oil in another pan and add the mustard seeds,add the urad dal, red chillies and asafoetida and pour this tempering over the prepared dal mixture and mix well.

Channa masala

Soaked channa- 1 cup
Potato - 1 (chopped in cubes)
Onion- 1finely chopped
Tomato- 1 finely chopped
garlic- 8 pods (crushed)
Ginger -1 inch (crushed)
Green chillie - 2 nos
Sombu- 1/2 tsp

ghram masala- 1 tsp
chicken masala - 1 tsp
turmeric powder-1/4 tsp
chaat masala -1/2 tsp
jeera powder- 1 tsp
pepper powder- 2 tsp
oil- 5 tsp

* Boil soaked channa & potato cubes with salt in pressure cooker for 2 whistles
*heat the pan with oil and 1/2 tsp sombu, onion, tomatoes & add the masala's one by one mix well and cook for 1 minute.
* Add the boiled channa & potaotes to the masala mix cook well for 5 mins in medium flame 
* granish with coriandor leaves..
* Goes well with Chappathi, Roti, Poori, Idli Dosa too

Tuesday, November 27, 2012

Mushroom Soup

2 cups Mushrooms
2 cups Chicken or veg stock
3 nos. Egg yolks
1 cup Milk
1/8 tsp Black pepper
4 tbsps Butter or margarine
1/4 tsp Salt

How to make mushroom soup:
• Melt the butter in a pan, add the mushrooms and cook them for 5 minutes stirring constantly.
• Add the chicken or vegetable stock, raise the heat and bring to a boil.
• Remove the mushroom mixture from the heat.
• Beat 1/2 cup of hot broth with the egg yolks until the mixture becomes frothy.
• Gradually pour this mixture into the mushroom mixture, stirring constantly to prevent the mixture from curdling.
• Return the pan to the heat and add the milk, salt and pepper.
• Reheat uncovered, stirring constantly, but do not let the soup boil.
• Serve the mushroom soup hot

Mushroom Pulao Recipe II


250 gm fresh mushrooms
2 tblsp olive oil
6 chopped small-sized onions
4 chopped garlic
a pinch of red chilly powder
a pinch of paprika powder
2 lemon juice
60 ml red vinegar
salt to taste
chilly powder to taste
a pinch of oregano
coriander for garnishing

How to make marinated mushroom salad :
• Fry onion,garlic in butter.
• Fry mushrooms and oregano for sometime. Cook for few min. after adding red vinegar,lemon juice and paprika.
• Put olive oil and add salt and chilly powder to taste.
• Garnish with coriander and serve chilled.

Mushroom Pulao Recipe I

2 cup rice (chawal)
3 onion (pyaj)
200 gm mushroom
200 gm cottage cheese (paneer)
2 capsicum (shimla mirch)
5-6 cauliflower (phool gobi) pieces
4 cloves (laung)
2 cinnamon pieces (dalchini)
2 bay leaf (tej patta)
6 tbsp clarified butter (ghee)
2 tsp salt (namak)

How to make mushroom pulao :
• Soak rice for half an hour or so.
• Boil rice in a container until it gets cooked properly and water dries up.
• Finely chop onion.
• Cut paneer cubes.
• Cut cabbage into fine long pieces.
• Cut mushroom into slices.
• Heat ghee in a pan and fry paneer until light brown.
• Take them out and keep aside.
• Now fry onion in the pan until it turns pink.
• Then add cloves, cinnamon, bay leaf and mushroom. Fry for few minutes.
• Then add capsicum, cauliflower, salt and paneer cubes along with little water. Cook at low flame.
• When vegetables are cooked properly, remove it from the flame.
• Serve them hot.

Mushroom Omlelette Recipe

Kadai Mushroom Recipe

200 gm mushroom
1 capsicum (shimla mirch)
2 onion (pyaj)
4 tomato (tamatar)
1 piece ginger (adrak)
5-6 garlic (lahsun) buds
2 green chilly (hari mirch)
1 tsp salt
1/2 tsp red chilly powder (lal mirch)
1 tsp coriander powder (dhania)
1/4 tsp turmeric powder (haldi)
1/2 tsp spice blend (garam masala)
4 tbsp clarified butter (ghee)

How to make karahi mushroom:
• Cut mushrooms into slices.
• Cut capsicum into cubes.
• Finely chop onions and tomatoes.
• Grind ginger, garlic and green chilies.
• Heat ghee in a pan and fry onions in it until it turns pink.
• Then fry ginger paste for a minute.
• Now put tomatoes and fry until ghee separates.
• Put salt, red chilly powder, coriander and turmeric powder.
• Now add mushrooms and simmer after adding 1/4 cup water.
• Cook until mushrooms softens.
• Then cook capsicum in it for 2-3 minutes and remove it from the flame.
• Now sprinkle some spice blend.
• Serve hot.

Thursday, November 22, 2012

Paruppu payasam

Green gram dhal (paasi paruppu) - 3/4 cup
jaggery - 1.5 cup (crushed)
shredded coconut - 1/2 cup
(mildly tender coconut will taste great in this payasam)
cardamom - 3
ghee - 1 tbsp
raisin - 5
cashew nut - 10

Wash and clean the dhal. Pressure cook the green gram dhal with 2 cups of water for 2 whistles and mash it coarsely using the back of a spatula.

Heat another pan with 2 cups of water and add jaggery.
After the jaggery gets dissolved, distill the clear jaggery solution and discard the sediments.

Add the jaggery solution to the mashed dhal along with shredded coconut and let it come to a boil.

Crush the cardamom and add the seeds to the kheer.

Heat a frying pan with 1 tbsp ghee.
Roast the cashews to golden brown and raisins till they puff. Pour it into the kheer.
Switch off the stove.

Paruppu payasam is ready!

Serving suggestion:
Serve hot or cold as dessert.

Wednesday, November 21, 2012

Potato roast

Potato - 4 (1/4 kg)
onion - 1 (chopped 1 cup)
Turmeric - a pinch
curd - 1/2 cup
Red chilli powder - 1 tbsp
Ginger garlic paste - 1 tbsp
Olive oil - 3 tbsp
Fennel seeds - 1 tsp
Curry leaf - 1 brig
cilantro , mint - a handful
salt - to taste.
Dry roast and grind:
Cinnamom - a bit
cumin - 1/2 tsp
fennel seed (sombu) - 1 tsp
cloves - 2
coriander seeds - 1 tbsp

Scrub and peel the potato skin. Wash and clean it.
Cut each potato into 4 - 6 big pieces.
Dry roast and grind the items given. This is the masala powder.
Mix curd, salt, Red chilly powder, turmeric , ginger garlic paste, prepared masala powder and marinate it for an hour or more.
Heat oil in a thick bottom vessel.
Fry the fennel seeds to red color.
Add the chopped onion, cilantro, mint leaf, curry leaf and fry for a while.
As the onion turns transparent , add the marinated potato mixture.
Stir well. Reduce the flame, cover it and cook with occasional stirring.
This roast should be cooked in very low flame.. Do not hasten the process, as it may char the dish.
If the curry starts sticking to the bottom, sprinkle little water and then cook it covered.
The masala will be slowly absorbed by the potato while the outer side becoming crispy.
Using a spatula gently check if the potatoes are done. Then check for salt .
Potato roast is ready!

Paneer Bhurji/ scrambled Panner

Paneer Bhurji/ scramble Tofu

Tomato Soup

 Tomato soup is a healthy and popular drink prepared by using fresh tomatoes. Soups are a real bounty recipe for home chef’s. Nowadays sou...