Vegetable Fried Rice

If I were to list out my top ten favourite foods, fried rice would definitely figure quite high on that list. Special favourites like this and ulli sambar were usually made by my mother on Sundays so that we could all sit together and enjoy the food. I usually end up making it when I am stumped for ideas on what to make or low on time and high on hunger.What you need:Basmati rice - 1 cup (washed and soaked in water for 30 minutes)Cardamom - 4 podsClove - 5Cinnamon - a small pieceStar anise - 2Pepper corns - 1/4 tspChopped vegetables - 3/4 cup (use a mix of beans, carrot, cauliflower, peas, potato and beets)Green chilli - 3 or 4 (adjust to taste),...

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Chole-Bature

Asalam-wa-lekum!!!...sorry guys im unable to post regularly these days...i m hardly finding time for blogging these days,today we had a small snack party in our apartment,i have a group of 5 hyderabadi friends here.We meet up daily..thought lets make chole bature today as an evening snack...i made the chole n we all made the bature.This is my mom's recipe..its a must try u will simply love it...thank u everyone for all ur comments...i do keep checking my blog whenever i m free...thanks for lifting up my spirits...INGREDIENTS:Kabuli chana 1 cup(soaked for 6-8 hours)Potatoes 2big(boiled and mashed)Onions 2large(grinded)Ginger-Garlic paste 2TspnsTomatoes...

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Aloo Gobi Curry

IngredientsAloo Gobi floretsOnion, chopped into big pieces - 1 or 2Tomato - 1 or 2ginger garlic crushed/paste - 1/2 table spoonOil - 4-5 table spoonsRed chilli powder - add it according to your tasteGaram Masala - 1 table spoonKasoori Methi - a pinchCoriander powder (optional) - 1/2 table spoonSalt to tasteKothimeeru (Coriander) to sprinkle at last.Method of preparation1. Take a vessel, add oil to it. Let it heat up and add cumin seeds to it. Add chopped onions, crushed ginger garlic or paste and let it fry for a minute or until onions turn golden brown.2. Add Aloo and Gobi to it with pinch of turmeric, red chilli powder, Garam masala and let...

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Spring Onion Tomato Dal

This is one of my favourite. I never forget to get spring onions when I go for grocery shopping. Here is the recipe for it. Ingredients:Spring Onions chopped - 1 cupTomato - 1 mediumTurmeric - a pinchToor Dal - 1/2 cupRed chilli powder - 1 table spoon orGreen chillies - 2Jeera(Cumin Seeds) - 1 table spoonTamarind/Tamarind paste - small piece for sour taste or 1/2 table spoon (Optional)Garlic cloves chopped - 2 (Optional)Oil for tadkaSalt to tasteMethod of Preparation:1. Cook dal in your way after adding a pinch of turmeric and cumin seeds, tamarind piece (optional) and tomato also.2. Take a vessel, add oil to it. After oil is heated add garlic...

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Karthigai pori

What you need:Pori (puffed rice flakes) - 4 cupsJaggery - 1 cupWater - 3/4 cupCardamom powder - 1/2 tspThin slivers of fresh coconut - 1/3 cupRemove the husk, if any, from the pori. Take jaggery in a heavy bottomed vessel. Add water and heat over a medium flame until completely melted and then stir intermittently until it reaches a soft ball consistency. To check if it has reached this consistency, drop a little bit of the jaggery into a bowl of water. You should be able to gather it between your fingers and form a soft ball.Switch off the heat. Quickly stir in all the ingredients and whisk briskly for a few minutes until it is well mixed together....

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Chicken 65(party special)

Hi everyone im sorry for posting after so long,was on a holiday to Egypt,its a beautiful place ,its same like India fully populated n lotz of traffic,the pyramids were good.i had also been to sharamal-sheik and had a very good time with my family.i guess i missed a lot of stuff happening in blogging,thanks yasmeen,lubna,syeda,mala gandhi...for passing me the awards...inshallah i will update my blog soon with them...coming to this recipe this is a must at all my parties,its very damm easy to make n preparation time is abt 20-25mins,n the outcome is awesome...hope u all like this dish..i learnt this from a very close friend of mine husna...i dedicate...

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Happy Holidays

Happy Thanksgiving and Happy Holidays to all....... Hope you will all have a bla...

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Cabbage thogayal

Thogayal was standard fare while I was growing up, but there were only two kinds of thogayal that we made - coconut and mango. Needless to say, those are my top two favourite thogayals. However, once I started wielding the ladle, true to the name of this blog, I started experimenting with different ingredients and now make thogayals with almost any veggie. The basic recipe is almost always the same.What you need:Cabbage - chopped into large chunks - 1.5 cupsRed chilli - 3 or 4 (adjust to taste)Urad dal - 3 tspTamarind - a small gooseberry sized piece soaked for 5 minutes in just enough water to cover itSaltAsafoetida - a little (optional)Curry...

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Corn pulao

What is it with schools that ask you for personal info like your monthly salary??? The application form of one of the top rated schools here asks for my husbands' and my monthly salaries, and also whether the child will reach school by car/auto/two wheeler or walk. Why does that matter? Will saying my child will walk hamper her chances of getting into that school or will they think that we are an environment friendly family??? The application process is tiring to say the least. Looking at all the children running out of their classrooms when the bell rang for their break reminded me so much of Pavlov's experiment. Is this what we hope to achieve...

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Coconut Chutney

This is a simple recipe which can be made instantly but still tastes delicious. Ofcourse, the hardest part will be to cut coconut into pieces. I use the frozen ones sometimes to avoid that pain.IngredientsCoconut pieces (scraped or small pieces)Green chilliesred chillies (optional)Tamarind - little to get the sour tasteurad dalOilSalt to tasteFor garnishing:Kothimeeru - Coriander leaves Tadka (Oil heated and then add mustard seeds, jeera, urad dal, red chillies and curry leaves)Method of preparation1. Make the coconut pieces ready by either scraping the coconut or by cutting the coconut into small pieces.2. Do the tadka now, by heating oil in...

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Vella payaru

There are some dishes that I associate with my childhood. Eating the dish, or even the aromas that waft out of the kitchen while it is being made take me back to another time and place. Vella payaru (black eyed beans or karamani cooked with jaggery) is one such dish. This often made an appearance whenever we were hungry and wanted something in the evenings and during navaratri. Children usually love this because it is sweet (my daughter is an exception) and filling.What you need:Black eyed beans - 1 cup (There are two kinds of black eyed beans - white and reddish brown. I prefer the red one and that's what I've used)Jaggery - 1/3 cupGrated coconut...

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Rajma methi

The first time I tasted rajma was in Delhi. It was served with rice and tasted absolutely, positively divine. I am yet to find a recipe that I like to eat with rice, but whenever I make rotis and want to serve rajma curry, this is the recipe that I follow. The methi leaves are a last minute addition intended to save them from going directly from the refrigerator to the dustbin.What you need:Rajma (Red kidney beans) - 1 cup, soaked in plenty of water overnight and cookedOnion - 1, large, choppedTomato - 2, choppedGreen chilli - 2, mincedGinger - a small piece, choppedGarlic - a few clovesGaram masala - 1 tspRed chilli powder - 1/2 tspTurmeric...

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Aval dosa (Rice flakes dosa)

What do you do when you've picked up a pack of rice flakes from the store and then, while putting away the groceries, you notice another pack that's somehow gotten lost amidst all the things in the kitchen and has been unnoticed until then???Well, what I did is try out this recipe. It certainly has not made a dent in my rice flakes stash, but hey, the dosas turned out to be really nice, hole-y and soft. If, like me, you are under the impression that you need to use urad dal to get soft dosas, try this out and you'll definitely change your mind about that.What you need:Raw rice - 3 cupsRice flakes - 1 cup (I used matta rice flakes - the reddish...

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Tomato-Gosht

Tomato -Gosht is the most Quickest n easiest recipe one can make,When i run out of Vegetables...i go ahead and make this awesome recipe,All u have to do is just chop and pressure cook.It tastes great with steamed rice and parathas.This is one of my all time favourites in taste n Cooking time lol....INGREDIENTS:Mutton 1/4th kiloTomatoes 6-8Green chilles 6Red chilli powder2TspnTurmeric powder 1/4th TspnOnions sliced 1 bigGinger-Garlic paste 2TbspnOil 6TbspnsSalt to tasteMETHODMix all the ingredients well and pressure cook for 15minutes on low flame.After condensing the mutton just keep frying it till oil starts leaving sides and the gravy is medium...

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Keera molagootal

This is the quintessential Kerala Iyer comfort food. I make keera molagootal so often that my blog feels incomplete without giving it a mention. Stated very simply, it is a gravy that is made by combining cooked spinach with a mildly spiced coconut-chilli mix and tuar dal. It is almost always served as an accompaniment to rice, though some people(including yours truly) also serve it with rotis.What you need:Spinach - any kind - 1 bunch (Iam partial to red spinach) - chopped fineTuar dal - 1 cup, cookedTo grind :Red chilli - 3Urad dal - 2 tspFresh grated coconut - 3/4 cupHeat a tsp of oil. Fry the urad dal and red chilli in it until reddish brown....

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Nahari (Chicken)

Nahari is a traditional hyderabadi dish that is had with hot parathas or nan.Its made with Goat's trotters called paya traditionally,its a speciality to serve this dish with Goat's tongue and tender part of the head.Because of the hot nature of this dish its usually made in winters.Here in riyadh the winter has just started,as the weather isn't cold yet i thought i will try a variation with this recipe ,n tried making it with chicken.It tastes superb with chicken too .inshallah i will post the Paya recipe soon.INGREDIENTS:STEP 1For the handiChicken 1 wholeOnion 1 medium(sliced finely)Red chilli powder 1TspnTurmeric powder 1/4th TspnGinger-Garlic...

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From Chitra Amma's kitchen to mine

Have you ever seen something and then craved it so badly that you set out to make it even though you do not have enough of the main ingredient? That's what happened to me once I saw Dibs' recipe for Bournvita fudge. The fact that I had only a teeny weeny bit of maida in the pantry did nothing to deter me from trying it out. I used half a cup of maida and half a cup of besan and proceeded with the recipe. This is an absolutely fantastic dish which is guaranteed to disappear even before it is completely cooled. I heated it a little longer than Dibs suggests because I wanted it to be of burfi consistency. Despite using the tiniest glass in my home...

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Aloo Paratha

INGREDIENTS:For the Dough:Wheat flour 2cupsOlive Oil 2TbspnsWater as requiredSalt to tasteFor the Stuffing Potatoes 3Medium(boiled and mashed well)Red chilli powder 1TspnTurmeric powder 1/4th TspnCumin powder 1/2TspnRoasted cumin 1/2TspnRoasted coriander seeds 1TspnGreen chilles 3-4(chopped finely)Garam Masala 1TspnCoriander leaves/cilantro 1bunchSalt to tasteMethod:Mix the wheat flour with oil,water and salt and leave it aside for 20minutes.Knead the dough to soft,and make small balls out of it.Mix all the powders to the potatoes and keep your stuffing ready.Roll to make paratha (roti)of 3 inch diameter.Fill lots of potato in the middle and...

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Marag

Asalam-wa-lekum all you beautiful people,here comes my first attempt at making this awesome recipe and let me tell you it turned out really great.Marag is basically an arabic dish which has now become very popular in Hyderabad.People love Marag for its tender meat and delicious soup.It is one of the must have starter in all the parties.My husband had made a special request to make this one when he saw it at the RCI event from mona's blog,My recipe is the outcome of 2 recipes from Different sites and 1 from my friends chef ,so here's the outcome, a new recipe.,Hope you all will like it and also try it. Its really easy to make it and it tastes...

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Sheer Khorma

Asalam-wa-lekum,i have been planning to post this recipe for long,but was feeling lazy to take a picture.Here in Saudi Arabia we have a week off from work and all we do is sleep,shop,party celebrating Eid for a week,have sheerkhorma daily saying you only have it only in Eid. Everyone has a different way of making this traditional recipe,here's my version....hope u all will like it,i know i am late in posting this one...sorry for that.Hoping you all will still give it a try...INGREDIENTS:Milk 1literThin vermicelli(Roasted one) 3/4th cupGhee 4-5TbspnsSugar 1 and 1/2 cupsElaichi 2Dry fruits(fried to golden brown in ghee) Almonds soaked overnight...

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Best Chicken Biryani.

CHICKEN BIRYANI.1 Whole Chicken (cut into large pieces)3 cups of Basmati Rice6 large Onions (thinly sliced)A bunch of Mint Leaves (Podina) (chopped)A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania) (chopped)1.5 tsp. Ginger Paste (Pisi Adrak)1 tsp. Garlic Paste (Pisa Lehsan)2 cups of Plain Yogurt3 tsp. Coriander Powder (Pisa Dhania)1 tsp. Turmeric Powder (Pisi Haldi)2 tsp. Red Chilli Powder (Pisi Lal Mirch)1 tsp. Cumin Powder (Pisa Zeera)5 Green Chillies (Hari Mirch) (more or less may be used depending on spice preferance)9 Cloves (Loung)6 small Cardamom Pods (Choti Ilaichi)2 Cinnamon Sticks (Dal Cheeni)½ tsp. Garam Masala PowderLime Juice...

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Mirchion ka Saalan

INGREDIENTS:Green chillies 15(Big ones)Khopra/Dessicated coconut 1 and 1/2 cupsTil 3/4th cupPhalli 3/4th cupOnion 1 medium(Fried to light brown in colour)Cumin powder 1/2TspnCoriander powder 1TspnTamarind Pulp 2HandfulsCumin whole 1TspnRai whole 1TspnKalonji 1/2TspnMethi whole 1/2TspnCurry leaves 10-15Salt to tasteOil for cookingMETHOD:Roast Khopra,phalli,til without oil and grind it to a fine powder.Mix cumin powder,coriander powder in it.Heat 6-8Tbpns of oil in a vessel,Slit the Green chilles a bit and fry for 2-3 minutes,remove them in a plate and keep aside.To the same oil add zeera,rai,kalonji,methi seeds and curry leaves.This makes your...

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Maash ke Waade

INGREDIENTS:Maash ki daal 1 cupGreen chilles 6Zeera whole 1/2TspnCoriander leaves 1/2bunchBaking powder 1/4th TspnSalt to tasteOil for deep fryingMETHOD:Soak maash ki daal for 6hours and grind it with green chilles,coriander leaves,baking powder and salt.Grind it with as little water as possible to a thick consistency,otherwise you will end up with a loose batter which when fried soak in lotz of oil.Add zeera,wet your hands and take about 2Tspns of batter on your palm and make a hole in the middle with the help of ur finger,with the help of another hand deep fry them to golden brown in colour.Wash ur hand and keep it wet for frying each of the...

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Tamarind chaaru or pachi chaaru

This is one of the simple and easy to make dish. This item goes good with any dal & rice, or with papukaya(with any curry).IngredientsTamarind - Lemon size Onions - chopped into small piecesGreen chillies - chopped into small piecesCilantro (Coriander)Salt to tasteTadka:OilMustard Seedssesame seedsCurry leaves (Optional)Asafoetida (Optional)Method of preparation1. Soak tamarind for 1/2 hour or you can microwave for 1 minute and remove the pulp. Add enough water. Remember it might become too soar if you make it thick. So add enough water.2. Add chopped onions, green chillies and salt to the above.3. Now take a small vessel/bowl for tadka....

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Spring Rolls

This Recipe is again one of favourites at iftar,the stuffing is so yum...it makes u feel like having more and more.Have made this many times with my mom,its a favorite at my mum's and also at my in-laws place.,i dedicate this to my cousin nafay,who has made a special request for me to post this recipe...sorry nafay wasnt able to post this from so many days...finally here it goes..INGREDIENTSFor the StuffingBeans 100grmsCarrots 100grmsCabbage 100grmsCapsicum 100grmsChicken 100grms(boiled and shredded)Spring Onions 50grmsPotatoes 150grms(optional)Green chilles 10Coriander leaves 1 bunchAjinomoto 1/2TspnGreen chilli sauce 1TspnFinely chopped Ginger...

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Sheek Kabab

INGREDIENTS: Minced meat (kheema) 1/2 kiloRed chilli pwdr 2TspnsTurmeric pwdr 1/4th TspnGinger-Garlic paste 2TspnsBlack Pepper pwdr 1/2TspnAlmond Powder 2TspnsGaram masala pwdr 1TspnGrated Cheese 1TbspnNimbu 1Coriander leaves 1bunchSaffron pinchSalt to tasteMETHODMix all these Ingredients except saffron with minced meat.Add keep mixing this paste to a smooth dough with your hands for 10-15 minutes(do not grind it)Take Sheek or stick that you get to make kababs and roll the meat in your hands or with a help of a plastic cover and insert it into the sheek.Brush oil mixed with saffron on the meat and cook it in the microwave at 180degrees for 20-30mins...

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Macaroni with Vegetables & Chicken

INGREDIENTSMacaroni 1 cupCabbage 1/2 cup (sliced finely)Carrot 1/2 cupCapsicum 1/2 cup(finely cut to small)Chicken(boiled and shredded 1/2 cup)Black pepper 1 & 1/2 TspnsAjinamoto 1/4th TspnVinegar 1TbspnSoya sauce 1TbspnCoriander leaves 1/4th bunchButter 1TbspnSalt to TasteMethodBoil the macaroni with salt till done and run through cold water and keep it aside.Heat Butter in a pan and add the cut vegetable with chicken.Add black pepper,ajinamoto,vinegar,soya sauce,coriander leaves.Keep frying till almost done.Finally add the cooked Macaroni and fry for about 2 minut...

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Cheese Ke Samose

This one is my favorite snack in iftar during Ramadan,its very delicious the cheese just melts in your mouth...and its so easy to cook.INGREDIENTSBoiled Eggs 6 Cheese(kraft) 3TbspnBlack Pepper Powder 1 and 1/2tspnCoriander Leaves 1Bunch Samosa leaves with oil.(available at the bakery)Salt to tasteOil for deep frying Method For the stuffing: Cut the boiled eggs to small and keep aside.In a mixing bowl add cheese and mix black pepper pwdr,salt and coriander leaves.Finally mix the cut boiled eggs.You can refrigerate this mixture for 2 days.(its good if u make fresh stuffing every time.For the samosasTake a samosa leaf and put 2Tspns of the prepared...

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Hyderbadi Tasty Gobi Manchuria

Click to enlarge imageThis appetizer has been a favorite with me, way back in Hyderabad...this was when Dhabas were booming all around, it was a patent name on the menu cards. The name is familiar to Chicken Manchuria...probably because they look identical. The only thing I resisted adding was the food color. Anyways, here are the ingredients.Ingredients:2 cups cauliflower, washed and cut into decent sized florets3/4 cup chana besan flouroil as needed1 1/2 tsp salt1 1/2 tsp red chilli powdera pinch of turmeric powder1 tsp ginger garlic pastea pinch of baking soda1 green chilli, choppedchopped cilantro to garnishwater as needed Method:Mix all...

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Aloo(potato) Ke Puffs

INGREDIENTS:Boiled Potatoes 4 medium Onion finely chopped 2Tspns Ginger-Garlic paste 1/2TspnRai 1/2TspnZeera 1/2TspnDried Red chillies 4Green chilles 4Chane ki dal 1TspnCurry Leaves fewCoriander Leaves 1/2 bunch Turmeric powder 1/4th TspnLemon(nimbu) 1Puff Pastries Oil Salt to tasteMETHOD:For the stuffing:Boiled Potatoes 4 medium Onion finely chopped 2Tspns Ginger-Garlic paste 1/2Tspn Rai 1/2TspnZeera 1/2Tspn Dried Red chillies 4Green chilles 4 Chane ki dal 1Tspn Curry Leaves few Coriander Leaves 1/2 bunch Turmeric powderHeat 2Tbspns of oil in a kadai and add Onions and fry them to light brown colour and add ginger-garlic paste and keep frying.Add...

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