Recent posts

July 26, 2014

Besan laddu/Besan ladoo/How to make besan flour ladoo at home/Vegan chick pea flour laddu with ghee/step by step pictures/chick pea flour sweet balls


This is a famous besan laddu recipe which people prepares on festival times and also in ocassion times in india..Fresh besan flour and fresh ghee are the main ingredients in the recipe and using powered suagr gives a nice soft look and taste..If you want can add granulated sugar instead of blending..It is a very simple sweet which can prepare with only 5 ingredients..But roasting flour is the important step in the making of the recipe,otherwise it may get burnt from bottom..When I decided to prepare this laddus i was so tensed about the shape,but luckily successed.See..the pics...how cute they looking....DH was surprised when I said that was prepared by me..Hahahhhaa 


 CATEGORY-SWEETS/INDIAN FESTIVAL RECIPES
PREPARATION TIME- 10 MINUTES
COOKING TIME- 20 MINUTES

WHAT YOU NEED

Chick pea flour/besan flour-1 cup+2 tbsp
sugar-1/2 cup
cardamom powder-1 tsp
chopped cashews-2 tsbp
ghee-1/2 cup

HOW TO COOK

Sift besan flour and grind sugar into fine powder..Now in  a pan dry roast  the flour in low flame for 4-5 minutes.but take care to don`t burn flour..

Now in a fresh pan heat ghee and add flour.put flame low..Roast flour until good smell comes out.It may take 10 minutes..Add  cardamom powder this time..

Then add add chopped cashews and  turn off flame.Then add ground sugar and mix with spoon..***REMEMBER 1/4 TH CUP OF SUGAR I KEPT ASIDE AND  USED ONLY REMAINED POWDERED SUGAR.STILL IT IS GOOD IN TASTE.

sure flour mix will be very hot.wait for 5 minutes and apple some ghee to both palms..take some of the flour mix and start making balls.

Once after preparing balls apply a tsp ghee on plate and place the balls.because if you put this hot laddus on  plate bottom of the laddu may stick to late strongly aand it may lose tthe shape..







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July 25, 2014

Hyderabad popular egg dum biryani /Restaurant style Boiled egg biriyani/How to cook Anda dum biryani/Step by step pictures



CATEGORY-ONE POT MEALS/NON-VEG/RICE ITEMS
PREPARATION TIME- MINUTES
COOKING TIME- MINUTES

WHAT YOU NEED
TO MARINATE EGGS YOU NEED

Boiled eggs- 5-6 
chili powder-1 tsp
salt-1/2 tsp
GGP/ginger garlic paste- 1 tsp
turmeric powder-1/2 tsp
mint leaves-fistful
cilantro leaves fresh-few leaves

OTHER INGREDIENTS YOU NEED 

onions-3 med size
tomatoes-1 big
black cumin-1 tsp
chili powder-1 tsp
salt-to taste
GGP/ginger garlic paste- 1 tsp
turmeric powder-1/2 tsp
coriander+cumin powders-1tsp+1 tsp
garam masala or biryani masala-1 tsp
warm water-1/4 cup
orange food color-2 pinches
mint leaves-hand ful
cilantro leaves fresh-hand ful
cashews+almonds+raisins-few oil or ghee roasted

TO COOK RICE YOU NEED
basmati rice-2 cups
oil-1 tsp
cumin-1 tsp
cinnamon stick-1 inch
fennel seeds-1 tsp
salt-little bit or 2 pinches
cloves-3
cardamom pod-1
pepper corns-5-6(optional)
bay leaf-1 small


HOW TO COOK


wash and marinate eggs  with half turmeric,salt,1 tsp GGP..Over night marination is good for best recipe or at least keep this aside for 1 hour......*I went with over marination step..

chop 1 onion into pieces and other two chop into thin long slices and chop tomatoes too.......Wash and soak rice for 30 minutes..

Heat a pan with 1/4 cup of oil and fry sliced onions finely..remove from oil and place them on 

heat a pressure cooker with oil and add in back cumin and saute..Then add chopped onions and fry well. add tomatoes and mix it..

Mean while heat a big vessel with enough water and add in whole spices which mentioned under "TO COOK RICE YOU NEED"..When water starts boiling add in rice and cook til 60%. rice should be 3/4 th cooked at least but not completely..

Then drain rice into colander and keep aside.Boil water, add color and mix.keep aside.

Now in cooker,add in marinated eggs and mix it once..To this add all spice powders as per your taste.(i.e., chili powder,salt,turmeric,cumin,coriander,biryani masala powders,GGP) add mint+coriander leaves and mix..

Then spread rice on top.Also spread half of the fried onions and mint+coriander leaves.Sprinkle some water which is mixed with color.And some ghee roasted dry fruits and again place some rice and layer ti well.

Finally mint+cilantro leaves,remained fried onions,color mixed water..

By this time,you must complete all the ingredients which you took for biryani making.means empty bowsl.:)

Now heat a big broad pan and turn on heat.When it`s hot place biryani cooker on top of it and close it with lid or plate.On top of it put a big weight.

Put flame in low(I kept on big gas burnor-not small) let it cook fro 12-15 minutes without disturbing..15 minutes is perfect timing for egg biryani.also we cooked rice already 3/4 th

Then turn off and after 15 minutes remove lid.Mix carefully and serve with cucumber pepper raita and any gravy..

EASY TO DO WITH STEP WISE IMAGES




Actually,I clicked so many pictures.But,un expectedly delted from canon.luckily got these 3 and hope It helps you all..

MAHAS NOTES

Remember.Its egg biryan,which don`t need much time to cook,So,also you can cook rice completely and spread on egg mixtures and follow the remaining steps.Then on dum method cook it for only 10 minutes in a very low flame..Then turn off and serve hot.

*the reason behind mentioning for half or 3/4 th cooking rice is,If you cook rice completely after layering it on top of the base mix again you need to cook for few minutes.So,the rice may turns mushy if it is cooked completely..Hope this clarifies your doubts.




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Sago pearls kheer/Saggubiyyam payasam/Tapioca pearls pudding using jaggery/jaggery using kheer recipes/Step by step pictures


         


SAGO KHEER OR PAYASAM is a very easy and quick one to make.whenever i feel moody gigilor sad i`l prepare this for a change.it tastes good when you serve hot or cold too..i enjoy this in both ways. what ever dry fruits you like can add in the kheer.I love to add a fistful of dry fruits like, cashews almonds and raisins in the payasam.they give a very special taste to the kheer.senyumkenyit



Ingredients
sago or sabudana-1/2cup
jaggery/bellam-1/2cup(as per you taste)
cardamom powder-1/2tsp
cashew+almonds+raisins-1/2 cup
milk-2cups
water-1/4 cup
ghee-2 tbsps



Preparation
1.soak sago for 1- 2 hours.I used big size sago pearls  and soaking time may different for each brand.I soaked 1 hour.
2.in a heavy thick bottomed pan add water and  milk and boil.add jaggery and mix..Then add sago cook till it turns transparent.it took just 4-5 minutes in medium flame..
3.when it is in thick consistency add cardamom powder and let it cook for 5 more minutes and off the flame.
4.in a pan take ghee and fry dry fruits and add to the kheer.
6.i like hot and even cold too.kenyit my hubby likes cold with adding some more milk.ihikhik






OLD PIC
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Beet root peanut rice/Easy healthy left over rice recipes/Mahas own recipes/ Step by step pictures/How to make health indian version beet root rice without chili powder for kids



CATEGORY-MAIN COURSE/RICE/LEFT OVER RICE RECIPES
PREPARATION TIME-15 MINUTES
COOKING TIME- 15MINUTES



WHAT YOU NEED

Beet root grated or coarsely ground-1/2 cup
cooked white rice-1 1/2 cups
salt
dry roasted peanuts-1/2 cup
onion-1 small
garam masala-1 tsp

Oil-1 tbsp
mustard seeds-1 TSP
cumin seeds-1 tsp
urda dal-1 tsp
chana dal-1 tsp
hing-2 pinches
curr leaves-few
bay leaf-1 small option
dry red chili-3-4

HOW TO COOK

in a bowl take rice and separate it well using a fork or hand

Now heat a vessel/pan with oil and add all ingredients which mentioned under Oil.Saute well and add finely chopped and til it turns soft.then add beet root pulp.saute for 3-4 minutes by stirring until raw smells out and put some salt and garam masala.in the last throw fist ful of peanuts...turn off.

add in rice finally and blend it well.Let it sit for 15 minutes and serve with curd or raita.


EASY TO DO WITH STEP WISE PICTURES
Chop beet root,grind coarsey,heat pan and prepare temper.add onions and saute.then add beets pulp and cook.

add salt and garam masala.finally peanuts.mix and cook for 3-4 minutes.add rice and fold well.





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South indian hot toor dal sambar/simple spicy sambar for rice/step by step pictures

LENTIL GRAVY OR LENTIL RASAM OR PAPPU CHARU...whatever it is called the taste was awesome.combination of chicken fry with pappucharu is my hubby`s bro SUMANTH`S all time favourite.whenever i do this i remember him.presently he is in US...and busy with the job...we miss you chinna..(we calls in home)
here is the simple recipe of pappu charu and this is my version.....have a look and give your comments......


Ingredients
toordal-1/2cup
tomato-1med size
carrot-1
capsicum-1
onion-1
green chillies-4(i used red colour)
potato-1/2piece
ginger garlic paste(GGP)-1tsp
salt-to taste
tamarind paste-2tsps
turmericpowder-1/2tsp
red chilli powder-1tsp
sambhar powder-1tsp
coriander powder-1tsp
oil-2tsps
curry leaves-1spring
cumin-1tsp
mustard-1tsp

Preparation
1.wash and soak dal for 20min and pressure cook by adding little bit turmeric powder for 2whistles.mash it well into a fine paste.
2.chop the veggies and add sufficient water(1 1/2-2glasses) to the tamarind paste.
3.heat a thick bottomed vessel add oil.when it is hot add cumin,mustard,GGP,curryleaves,green chillies and saute for 1min.
4.now add all veggies one by one-onions,potatoes,carrots,capsicum and tomato.add salt.mix well..
5.now add mashed toor dal and tamarind water.add chilli,turmeric powders.let it boil..
6.add sambhar and coriander powdersb boil for 5more min.off the flame.
7.garnish with coriander leaves and serve with rice.......
8.tastes good even with dosa and idly too.......

chopped veggies
all spices
cooked toor dal and tamarind juice
cook the veggies with all spices
pour the toordal and tamarind juice and boil
tasty pappu charu is ready..........senyum
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July 24, 2014

Mushroom paneer spicy cashew masala/Canned mushroom ricotta cheese gravy/Mushroom recipes for rotis/How to make mushroom paneer curry


Paneer gravy or paneer peas gravy is regular natural dish which people cooks often for rotis as a side dish..But,for a variation I added some mushrooms and used cashews which soaked in milk for 15 minutes..The method of recipe may looks like different with our regualr other gravy dishes.But it wroth trying and it`s a perfect dish for rotis and pulkas.Next time when you have some mushrooms try it with paneer.I used canned mushrooms in this,and you can go with fresh ones but it require time to clean..Spices gives a good taste and bleding onion tomato mix into puree gives such a nice grvay look to the dish.Try this reipe once and hope you like it..Also,if you creative or like experiments try it with almonds instaed of cashews for a change..
*I took pictures exactly in the afternoon time at 4pm.It was very hot that day and the day light dominated pics.So,pics are slightly edited in picasa for a clear look...

CATEGORY-GRAVIES/MAIN COURSE
PREPARATION TIME- 15 MINUTES
COOKING TIME- 20 MINUTES


WHAT YOU NEED


canned BUTTON Mushrooms-15
paneer chopped into cubes-120 grams
onions-2 med size OR 1 big
tomatoes-1 big
chili powder-1 tsp
salt-to taste
milk-1/4 cup
cashews -6
GGP/ginger garlic paste- 1 tsp
turmeric powder-1/2 tsp
coriander+cumin powders-1tsp+1 tsp
garam masala or biryani masala-1 tsp
cilantro leaves fresh-hand ful
oil-1 tbsp+2 tbsp
1.cinnamon stick-1 inch
2.fennel seeds-1 tsp
3.cloves-3
4.cardamom pod-1
5.black cumin-1 tsp


HOW TO COOK

Soak cashews in milk and keep aside for 15 minutes.Chop mushrooms into two pieces and soak paneer in hot water.
Heat a pan with oil  and add ingredients which are given under *oil*.Saute well..

Now add chopped onion and enough salt..Saute til soft and add tomato and GGP and give a good stir..Cook for 5 minutes in low flame

close with lid and cook for 5-8 minutes in medium flame..Add in cashew soaked milk and stir it once.Then turn off and let it cool.blend it into fine puree and  heat a pan with oil again.

Add cumin.lets crack it.then bayleaf...now add sliced mushrooms and saute well.then add paneer cubes and cook for 2 minutes in medium flame.After a minute add in all spice powders-red chili+coriander+cumin powders,salt.mix well..finally add ground onion tomato puree and fold every thing well.

Sprinkle some garam masala and kasoori methi..Mix it well every thing.

After cooking 5 more minutes in low flame add cilantro leaves and turn off.



EASY TO DO WITH STEP WISE PICTURES







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