Nihari

Hi friends ..im back with a new recipe again..this i learnt my from my mom-in-law,i used to have it with full farmaish with atleast 5 rotis all for my self.Here winter has almost ended n we have had this dish on every weekend.Nihari is a traditional recipe and u will love every bit of it.Its made of goats trotters and is in a soup form.Traditionally in the past or say even now most of the people make it by boiling it on low fire over night ..and the result is awesome u must try this way atleast once.You can also pressure cook the meat.Coming to the recipe u will need a special masala called potli ka masala that is easily available in all indian...

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Quick utappam

All credit goes to a MAA TV show called "Maa Voori Vanta". I saw that yesterday afternoon and tried it at home. It came out good. I should say it can be used as quick snack or as breafast. Try it whenever you have time. So here goes the recipe:IngredientsMaida (All purpose flour) - 2 table spoons Senagapindi (Chick pea flour) - 2 table spoonsBiyyampindi (Rice flour) - 2 table spoonsOnions - Chopped - 1/2 cupTomatos - Chopped - 1/2 cupGreen Chillies - 3-4 depending on your taste, choppedCoriander - 2 table spoonsGinger - 1/2 table spoon (Optional)Jeera (cumin seeds) - 1/2 tea spoon (I added Jeera powder instead)Salt to tasteOilFor topping use karivepaku podi or any podi of your choice.Method of preparation:1. Take chopped tomato, onions, green chillies, coriander, ginger(optional), Jeera or...

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Manga inji (Mango ginger) pickle

We're already more than half way through the first month of a new year. 2009 has so far been a year of change for me. After lots and lots and then some more thought, I am finally back to work. That's what's kept me away from blogging for the last few weeks. So, here's wishing all my blogger buddies a Very belated but Happy New Year.My first post of this year is something very, very simple to make if you have the ingredients handy and every bite will bring with it a burst of flavours from the ingredients. Two of the ingredients that I've used here - the mango ginger and the peppercorns are from my parents' garden. Manga inji or mango ginger, for...

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MUGHLAI BIRYANI

Ingredients:For the meat: 1kg lamb/ chicken cut into 2" pieces (if using chicken, use breast or thigh fillet)4 large onions sliced thin2 tsps garlic paste2 tsps ginger paste1/2 cup almonds6 tbsps ghee/ vegetable/ canola/ sunflower cooking oil1" stick of cinnamon5 cloves3 pods cardamom8 peppercorns1 tsp coriander powder1 tsp cumin powder1 tsp garam masala1 cup yoghurtJuice of 1 lime1 cup chicken/ beef stock2 tbsps finely chopped coriander leaves2 tbsps finely chopped mint leavesSalt to tasteFor the rice: 2 cups Basmati riceHot waterSalt to tastePreparation:Put the almonds in a bowl of hot water (enough to cover them) and set aside for 10 minutes. After 10 minutes remove skins from all the almonds by pressing each one between your thumb and forefinger. The almonds will slip out of their skins!Mix...

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SOUTH INDIAN BIRYANI

INGREDIENTS2 1/2 tablespoons vegetable oil1 pod cardamom1 clove1 cinnamon stick4 medium onions, chopped3 tablespoons chopped fresh garlic1/4 teaspoon chopped fresh ginger1 pound boneless skinless chicken breasts, cut into cubeschili powder to taste1 1/2 medium tomatoes, chopped16 ounces plain yogurt3 tablespoons waterlemon juice, to taste3 cups white rice1 teaspoon buttersalt to taste1 bunch fresh mint, chopped1 bunch chopped cilantroAdd to RecipeMy folders:DIRECTIONSPreheat oven to 400 degrees F (200 degrees C).Heat oil in a large oven-proof pot over medium heat. Add cardamom, clove, and cinnamon stick. Stir in chopped onions, and fry until golden brown. Stir in garlic and ginger. Stir in chicken pieces, and fry about 3 minutes. Stir in chili powder, and cook several minutes. Stir in tomatoes,...

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VEGETABLE BIRYANI

Ingredients2 tbsp vegetable oil1 small cauliflower , broken into small florets2 large sweet potatoes , peeled and cubed1 large onion , sliced1l hot vegetable stock3 tbsp hot curry paste (Madras is good)1 red chilli , seeded and finely choppedlarge pinch of saffron strands2 tsp mustard seeds (black or white)500g basmati rice140g trimmed green beans , halved2 lemons , juice onlya handful of fresh coriander leaves50g packet salted roasted cashew nutspoppadoms and raita, to serve .......PREPARATIONPreheat the oven to 220C/gas 7/fan 200C. Pour the oil into a large roasting tin or ovenproof dish and put in the oven for a couple of minutes to heat through....

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CHICKEN BIRYANI

Ingredients:2 cups Basmati Rice3/4 kg Chicken Pieces1/2 cup Milk1 cup Yogurt (curd)3 sliced onion1 tsp Ginger Paste1/2 tsp Garlic Paste1 tsp Green Chilli Paste1/2 cup Tomato Puree2 tsp Red Chilli Powder 1 tsp Turmeric Powder 1 tsp Roasted cumin powder 2 tsp Garam Masala Powder 1/2 tsp Green Cardamom Powder Saffron a pinch1 tsp Coriander Powder 2 tbsp Green Coriander Leaves Salt to taste7 tbsp Oil Preparation:Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.Marinate the chicken with this mixture and keep aside for 3-4...

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KASHMIRI PULAV

Ingredients:500gms Long Grain (Basmati)100gms Onion sliced vertically5gms Cinnamon (dalchini)5gms cardamom (Elaichi)5gms clovesa pinch of turmeric powder1gm saffron (kesar)10 ml Milk20gms walnut20gms cashew nut1litre water50gms oilsalt to tasteHow to make kashmiri pulao:Wash and soak rice.Heat oil and fry onions till golden brown and remove.Fry whole spices, turmeric powder, add rice and sauté.Add half-saffron dissolved in little warm milk.Add hot water and mix well.Cook a little. Finish with remaining saffron and cook till grains are separated and done.Garnish kashmiri pulao with fried onions, walnuts & cashew nuts....

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VEGETABLE BIRYANI

Ingredients:2 cups Basmati Rice1 cup Mixed Vgetable (cauliflower, potato, carrot, french beans)150 gms Green Peas3 Finely Sliced Onion2 Finely Sliced Green ChilliesSalt to taste1 tsp Red Chilli Powder2 tsp Cinnamon(dalchini), Caraway Seeds(zeera)4 Cloves (laung) 1/2 tsp Black Pepper Powder4 Tomato1/2 cup Yogurt (curd)4 tbsp Vegetable Oil1/2 tsp Mustard Seeds3 tbsp Dry Fruits (cashew nuts, raisin)How to make vegitable biryani :Wash the basmati rice well before cooking.Then take rice with 3-3/4 cup water and a little salt added to it and 2 tbsp of dry fruits.Cook it in pressure cooker or in a pan or microwave.Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Fry the green peas also.Take 1 tblsp oil in a pan and add mustard seeds, green chilli, cinnamon and...

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MUTTON BIRYANI

Wash mutton and take it in a vessel.Grind green chillies, ginger, garlic, spices, fried onion, and mix them all, then add this mixture to the meat.Then add curd to it, mix the stuff thoroughly. Leave the material for half an hour.Take 2 litres of water in a vessel and put it on the stove.When water boils well put the rice in the vessel. Take out the semi-cooked rice and spread it on the meat and spices mixture as a layer. Take some more rice and spread as second layer. Finally, spread the fully cooked rice.Prepare a mixture of one cup of boiled water and 1/4 kg ghee and spill it on the rice.Now put a plate on the vessel and seal the edges with dough. Put the vessel on the stove, cook for 15 minutes on medium flame.Then turn off the stove. Leave the stuff for 15 minutes.Hyderabadi mutton biryani...

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