Saturday, May 28, 2016

Masala Taco


Ingredients:

Oil - 2 tbsp
Mustard Seeds - 1 tsp
Curry leaf - 1 sprig
Onions - 1 cup Sliced
Ginger Garlic Paste - 1 tsp each
Green Chillies - 5 slit
Tomatoes - 2 chopped finely
Green Peppers - 2 finely Chopped
Tortillas - 10 sliced to bite size pieces.
Chilly Pd - 1 tsp or more as needed
Salt -as needed
Coriander leaves - 1 cup finely chopped.

To Grind:

Coriander Seeds - 1 tsp
Cardamom - 1
Cinnamon - 1/2 inch
Cloves - 2
Fennel seeds -1 tsp
Red Chilly Dry - 5 

Method:

1.Heat a wok and add oil,once its hot add mustard seeds.Let them splutter .Then add curry leaves.
2.Add sliced onions and green chillies and sate it for few min till the onions are translucent.
3.Then add turmeric , Ginger Garlic PAste and saute it till the raw smell is gone.
4.Then add finely chopped tomatoes and saute it .
5.Grind Coriander seeds ,dry red chilly , cardamom, cinnamon , cloves , fennel seeds and keep it ready.
6.Now add the masala powder to tomatoes and saute till all are blended well.
7.Add chilly pd and needed salt.
8.Slice the tortillas to bite size piecesNow add sliced Tortillas and mix well.
9.Then add chopped Green Peppers.
10.Once they are all cooked.Finally add chopped Coriander leaves and serve hot.





Mango Pudding

Ingredients:

Mango Pulp -  1 cup
Sugar -  1/4 cup or less
Mango Custard Powder - 1/4 cup
Milk - 2 cups
Cardamom - 1 
Saffron - a Pinch
citric acid  - 1/4 tsp this is to give a slight tangy taste.If you don't have it add a tsp of lemon juice.

Method:

1.Take a sauce pan and add the pulp ,sugar and cardamom pods and keep stirring for few min till the pulp is cooked.

2.Mix custard powder with milk and keep it ready.
3.Add custard milk mixture little by little and keep stirring and keep flame in low and wait till the custard is cooked and its translucent.Then add saffron threads and citric acid and mix well.


4.Switch off flame and transfer to a bowl and refrigerate it.
5.Serve Chilled.





Spicy Fruit Salad



Ingredients:

Fruits as per your wish i Used Mango,Kiwi,Strawberry,Apple 
Chilly pd - 1/2 tsp
SAlt - as needed
Chat Masala - 1 tsp
Black Salt - 1/4 tsp
Coriander Leaves - finely chopped
Mint Leaves - finely chopped

Method:


Cut all the fruits , add all other ingredients and mix well and serve chilled after 30 min.






Milagai Bajji / Mirchi Bajji

Ingredients:

Banana Peppers 
ChannaDhal Flour - 5 tbsp
Corn Starch - 1 tbsp
Chilli Pd - 1 tsp
Salt - as needed
Ajwain Pd - 1 tsp
Oil - For frying
Eno ( fruit Salt) / Baking Powder - 1/2 tsp

Method:

Wash and dry peppers and cut peppers in half if too big and keep it ready.
Place oil in a frying pan and heat it to medium flame.
Mix other ingredients except ENO and add water to get a semi thick consistency water .
Finally when oil is ready for frying add eno and mix well and dip peppers and fry them in medium heat till golden brown .
Serve hot bajjis.






Monday, May 16, 2016

Onion Carrot Raitha



Ingredients

 Carrot Shredded - 2 carrots
Onion - 1 cup very very finely diced 
Green Chillies - 3 diced
Roasted Cumin Pd - 1 tsp
Thick Yogurt - 1 cup 
Salt - 1/2 tsp or less as needed
Lemon Juice - 1/2 lemon
Water - as needed

Method

1. Take diced onion in a sieve and run it through warm water .
Place onion in sieve and take a water in a bowl and place the sieve in water so onions are covered in water for 10 min to remove entire bitterness out of it.Then squeeze the onion and remove all watter and keep it ready.
2.Take a bowl add carrot , onion , green chillies , cumin , salt , yogurt and mix them well.Then add water little by little to the consistency needed.
3. Finally add lemon juice and mix well and keep this in refrigerator for atleast 15 min before serving.
4.Serve this raitha with Briyani or any kind of Masala Variety Rice or Roti.

Shrimp Briyani


Ingredients:

For Roasting and Grinding:

Dry Red Chillies - 20 to 25
Coriander Seeds - 1 tsp
Fennel Seeds - 1 tsp
Cloves - 3
Cinnamon Stick - 1/2 inch
Cardamom - 2 
Kadal Pasi ( optional) - few
StarAnise - 1 petal
Use above ground powder like 2 1/2 tbsp , if it comes extra store it ans use for future.

Other Ingredients:

Shrimp - Peeled and cleaned - 25 nos
Ghee - 3 tbsp
Whole Spices - Cinnamon - 1 stick ,Cardamom - 2 , bayleaf - 1 , cloves - 3 , black cardamom - 1 ,Star Anise - 1 petal
Onion Sliced - 1 cup
Green Chillies - 5 slit
Tomatoes - 2 finely chopped
Coriander Leaves - 1 cup Finely Chopped
Mint Leaves - 1 cup Finely Chopped
Salt - as needed
Ginger Garlic Green Chilly PAste - 1 tsp each
Lemon Juice - 1/2 lemon OR 2 tbsp
Basmathi Rice -2 cups ( SOak it in water for 20 min)
Coconut Milk Powder - 2 tbsp 
Water - 2 1/2 cup
(Mix Coconut milk powder and water together and keep it aside)


Method:

1.Dry Roast the spices in medium flame be careful not to burn them and grind it into fine powder.




2.Marinate the shrimp with Ginger Garlic Green chilly paste , turmeric pd and little salt for 20 min.


3.Take pressure  cooker and add ghee and add whole spices and wait it the aroma is released.


4.Add Onion and green chillies and saute it till onions are completely roasted ,even if it gets crispy thats fine , it makes briyani tastes better.



5.Once the onions are roasted to golden color add ginger garlic green chilly paste and saute it till the raw smell is gone.


6.Then add tomatoes and saute till they becomes mushy.Then add ground powder and give a gud stir.Then add coriander leaves and mint leaves and saute it for a min.



7.Then add shrimp and roast it a min.


8.Then add 2 1/2 cup water or thin coconut milk for 2 cups of rice.I used coconut milk powder ,i mixed it with water to make a thin coconut milk.


9.Then add rice which is soaked in water for 20 min.Not the water just the rice.

10.Add needed salt and lemon juice.Let it come to boil,then cover lid and keep in low to medium flame and wait for the steam to comes to through the nozzle.Then put the weight and still in low to medium flame ,keep it for 10 min.If you like a gud Dum briyani , keep it in low for 30 min.


11.Open lid and give a gentle fluff so not to break the rice and wait for the rice to get little bit cool so it becomes seperated and fluffier.Garnish with corainder leaves.

12. Serve with Raitha.