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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