ബീഫ് ഉലര്‍ത്തിയത്

ബീഫ് ഉലര്‍ത്തിയത്

ചേരുവകള്‍‌:

1.ബീഫ് കഷണമാക്കിയത് 500 ഗ്രാം
2.സവാള (നുറുക്കിയത്) ഒന്ന്
3.ഇഞ്ചി (നേരിയതായി മുറിച്ചത്) ഒന്നര ടീസ്പൂണ്‍
4.വെളുത്തുള്ളി (മുറിച്ചത്) എട്ടെണ്ണം
5.കറിവേപ്പില ഒരു കതിര്‍പ്പ്
6.പച്ചമുളക് (നീളത്തില്‍ മുറിച്ചത്) രണ്ടെണ്ണം
7.മുളക്‌പൊടി ഒരു ടീസ്പൂണ്‍
8.മല്ലിപ്പൊടി ഒരു ടേബിള്‍സ്പൂണ്‍
9.മഞ്ഞള്‍പ്പൊടി അര ടീസ്പൂണ്‍
10.വിനാഗിരി ആവശ്യമെങ്കില്‍
11.ഉപ്പ് ആവശ്യത്തിന്
12.വെളിച്ചെണ്ണ മൂന്ന് ടേബിള്‍സ്പൂണ്‍
13. തേങ്ങ നുറുക്കിയത് രണ്ട് ടേബിള്‍സ്പൂണ്‍
ചുവന്നുള്ളി (നുറുക്കിയത്്) പത്ത് ചുള
14. മല്ലിപ്പൊടി ഒന്നര ടേബിള്‍സ്പൂണ്‍
15. കുരുമുളക്്‌പൊടി അര ടീസ്പൂണ്‍
16. പെരുഞ്ചീരകം (നുറുക്കിയത്്) അര ടീസ്പൂണ്‍

പാകം ചെയ്യുന്നവിധം:

രണ്ട് കപ്പ് വെള്ളമൊഴിച്ച്്, ഒന്ന് മുതല്‍ പതിനൊന്ന് വരെയുള്ള ചേരുവകള്‍ കുക്കറില്‍ വേവിക്കുക. ഒരു പാനില്‍ എണ്ണയൊഴിച്ച് തേങ്ങാ നുറുക്കിയത്്, ചുവന്നുള്ളി എന്നിവയിട്ട്് വഴറ്റുക. തീ കുറച്ച്, അതിലേക്ക് മല്ലിപ്പൊടി ചേര്‍ത്ത് വഴറ്റിയശേഷം ബീഫ് ചേര്‍ക്കുക. പിന്നീട് കുരുമുളക്, പെരുഞ്ചീരകം എന്നിവയുമിട്ട്, ഗ്രേവി വറ്റുന്നതുവരെ വേവിക്കുക.

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പുളിച്ചപ്പം

പുളിച്ചപ്പം

ചേരുവകള്‍‌:

അരിപ്പൊടി നാല് കപ്പ്
വെള്ളം മൂന്ന് കപ്പ്
പഞ്ചസാര രണ്ട് ടീസ്പൂണ്‍
തേങ്ങ ചിരവിയത് ഒരു കപ്പ്
യീസ്റ്റ് ഒരു ടീസ്പൂണ്‍
ഉപ്പ് മുക്കാല്‍ ടീസ്പൂണ്‍
വെളിച്ചെണ്ണ രണ്ട് ടേബിള്‍സ്പൂണ്‍
ചുവന്നുള്ളി ആറ് ചുള
നെയ്യ് ആവശ്യത്തിന്

പാകം ചെയ്യുന്നവിധം:

ഒരു കപ്പ് അരിപ്പൊടി വെള്ളമൊഴിച്ച് വേവിക്കുക. കുഴമ്പുപരുവത്തില്‍ ആയാല്‍ അടുപ്പില്‍ നിന്നിറക്കി തണുക്കാന്‍ വെയ്ക്കുക. ഇതിലേക്ക് ബാക്കിയുള്ള അരിപ്പൊടി, യീസ്റ്റ്, പഞ്ചസാര, ഉപ്പ്, തേങ്ങ അരച്ചത് എന്നിവ യോജിപ്പിക്കുക. (ആവശ്യമെങ്കില്‍ വെള്ളം ചേര്‍ക്കാം) മാവ് പൊങ്ങാന്‍ വെക്കുക. ശേഷം പാത്രത്തില്‍ എണ്ണ പുരട്ടി, മാവ് ഒഴിക്കുക. വഴറ്റിയ സവാള മുകളില്‍ വിതറിയ ശേഷം, ആവിയില്‍ 20 മിനിട്ട് വേവിക്കുക. തണുക്കുമ്പോള്‍, മുറിച്ചെടുത്ത് ഉപയോഗിക്കാം.

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വട്ടയപ്പം

വട്ടയപ്പം

ചേരുവകള്‍‌:

പച്ചരിപ്പൊടി മൂന്ന് കപ്പ്
റവ അര കപ്പ്
യീസ്റ്റ് ഒരു ടീസ്പൂണ്‍
ശര്‍ക്കര (ഉരുക്കി അരിച്ചത്) 200 ഗ്രാം
നെയ്യ് ആവശ്യത്തിന്
ജീരകം അര ടീസ്പൂണ്‍
തേങ്ങ ചിരവിയത് ഒരു കപ്പ്

പാകം ചെയ്യുന്നവിധം:

ഒരു കപ്പ് വെള്ളമൊഴിച്ച് റവ വേവിക്കുക. (കട്ട പിടിക്കരുത്). തേങ്ങയും ജീരകവും നന്നായി അരച്ചെടുക്കുക. ശേഷം ആവശ്യത്തിന് ചൂടുവെള്ളവും ചേര്‍ത്ത്, എല്ലാ ചേരുവകളും കൂടെ യോജിപ്പിക്കുക. നാലു മണിക്കൂര്‍ മാറ്റിവെക്കുക. ശേഷം നെയ്യ് പുരട്ടിയ പാത്രത്തില്‍ ഈ മിശ്രിതം ഒഴിച്ച് കുക്കറില്‍ വെച്ച് 20 മിനിട്ട് വേവിക്കുക. തണുക്കുമ്പോള്‍ മുറിച്ചെടുത്ത് ഉപയോഗിക്കാം.

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കള്ളപ്പം

കള്ളപ്പം

ചേരുവകള്‍‌:

പച്ചരി മൂന്ന് കപ്പ്
ചോറ് അര കപ്പ്
വെള്ളം ഒരു കപ്പ്
ഉപ്പ് അര ടീസ്പൂണ്‍
പഞ്ചസാര രണ്ടര ടേബിള്‍സ്പൂണ്‍
കള്ള് ഒരു കപ്പ്
തേങ്ങ ചിരവിയത് മുക്കാല്‍ കപ്പ്
ചുവന്നുള്ളി ആറെണ്ണം
ജീരകം അര ടീസ്പൂണ്‍
വെളുത്തുള്ളി രണ്ട് എണ്ണം

പാകം ചെയ്യുന്നവിധം:

പച്ചരി മൂന്നു മണിക്കൂര്‍ വെള്ളത്തില്‍ കുതിര്‍ത്തശേഷം അരയ്ക്കുക. ഇതിലേക്ക് ചോറും വെള്ളവും ചേര്‍ക്കുക. ശേഷം പഞ്ചസാരയും കള്ളും യോജിപ്പിച്ച് ഏഴ് മണിക്കൂര്‍ വെക്കുക. സവാള, വെളുത്തുള്ളി, ജീരകം, തേങ്ങ എന്നിവ അരച്ചെടുത്ത്, നേരത്തെ അരച്ചുവെച്ച മിശ്രിതത്തിലേക്ക് ചേര്‍ക്കുക. ഉപ്പും ചേര്‍ത്ത് പത്ത് മിനിട്ട് വെക്കുക. പാനില്‍ എണ്ണ ചൂടാക്കി, മാവൊഴിക്കുക. (ചെറിയ പാന്‍കേക്കിന്റെ രൂപത്തില്‍). തിരിച്ചും മറിച്ചുമിട്ട് വേവിക്കുക.

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Chocolate Kisses

Chocolate Kisses

Ingredients

1 16-1/2-ounce packagerefrigerated chocolate chip cookie doughsee savings
1/3 cupunsweetened cocoa powder
2/3 cupchocolate-flavor sprinkles
2 tablespoonsmilksee savings

Directions

Preheat oven to 375 degrees F. Lightly grease a cookie sheet; set aside. In a large resealable plastic bag, combine cookie dough and cocoa powder. Seal bag; knead with your hands until dough is well mixed. Remove dough from bag.
Place chocolate sprinkles in a shallow dish or small bowl. Place milk in another shallow dish or small bowl. Shape dough into 1-inch balls. Dip balls in milk to moisten, then roll in chocolate sprinkles to coat. Place balls 2 inches apart on prepared cookie sheet.
Bake in the preheated oven about 8 minutes or until edges are firm. Immediately press a chocolate kiss into the center of each cookie. Transfer cookies to a wire rack; let cool. Makes about 40 cookies.

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Homemade Twix

Homemade Twix

Ingredients:
 

Shortbread layer

1 cup (2 sticks) salted butter, at room temperature
1 cup confectioners' sugar
2 teaspoons vanilla extract
2 cups King Arthur Unbleached All-Purpose Flour

Caramel layer

2 cups caramel, cut into small chunks
3 tablespoons heavy cream

Chocolate layer

3 cups chopped milk chocolate or dark chocolate, melted
1 tablespoon vegetable shortening (optional)

Directions

FOR THE CRUST: Preheat your oven to 300°F. Spray a 9" x 13" pan lightly with cooking spray, or line with parchment, and set aside.

In a medium-sized bowl, beat together the butter, sugar and vanilla. Add the flour. At first the mixture may seem dry, but will come together as you continue to beat at medium speed.
Take the dough (it will be somewhat stiff) and press it evenly into the pan. Lightly flouring your fingertips will help with any sticking.

Prick the crust all over with a fork. The holes will allow steam to escape and the crust will bake evenly with fewer bubbles.

Bake the crust until it's lightly golden brown on top and the edges are deeper golden brown, about 35 to 45 minutes. Remove from the oven and immediately run a knife around the edges to loosen the crust. Set it aside to cool completely.

FOR THE CARAMEL LAYER: Melt the caramel and cream over low heat in a small saucepan. Pour the caramel over the cooled crust and set in the refrigerator for 30 minutes to chill and firm up.

FOR THE CHOCOLATE LAYER: Melt the milk or dark chocolate slowly in a double boiler or over very low heat. If it seems very thick, add a tablespoon of shortening to thin it. Pour evenly over the chilled caramel layer and spread to cover all of the caramel. Return to the fridge until the chocolate is well set. Cut into 2" x 2" squares to serve. It's best to store these bars in the refrigerator.

These bars can also be cut and dipped in milk chocolate to resemble Twix ® bars. After the caramel layer has chilled firm, cut down the length of the pan, splitting the bars into two long, narrow bars. Then cut each long strip into "fingers". Dip the chilled bars into melted chocolate and place on parchment paper to set for several hours.

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Red Velvet Cake Roll

Red Velvet Cake Roll

For the Cake:

1/2 teaspoon salt
1 teaspoon baking powder
1/4 cup cocoa powder
3/4 cup cake flour, sifted
4 eggs
3/4 cup sugar
1 tablespoon vegetable oil
2 tablespoons buttermilk
1 teaspoon vinegar
1 teaspoon vanilla extract
2 tablespoons red food coloring

For the Filling:
1 package (8 ounces) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar

Directions:


Preheat oven to 350°F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.

In a large bowl, sift together salt, baking powder, cocoa powder, and cake flour; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the eggs for five minutes. Slowly add sugar and oil. Beat until combined. Add buttermilk, vinegar, vanilla and red food coloring. Stir in flour mixture until combined. Spread evenly into prepared pan.


Bake in preheated oven 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off wax paper. Roll up cake and towel together, starting with narrow end. Cool, seam side down, on wire rack .


To make the filling cream cheese, combine powdered sugar, butter and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving.

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Gobi Manchurian

GOBI MANCHURIAN 

Ingredients:

• 1 Medium cauliflower
• 3/4 Cup maida
• 1-1/2 tbsp Garlic paste
• 2 tbsp Oil
• 1 tbsp Corn flour
• 1-1/2 tbsp Ginger paste
• 1 Cup finely chopped onions
• 1/4 tsp Ajinomoto
• 1 Chopped green chili
• 2-3 tbsp Tomato sauce
• 2 tbsp Soya sauce
• Finely chopped coriander leaves for garnishing
• Salt to taste
• Water as required

How to make Gobi Manchurian:

• Wash and cut gobi.
• Combine maida, corn flour, salt and water to make a fine paste.
• Add a tsp of ginger and garlic paste to it.
• Dip the gobi florets in the paste and deep fry until golden brown, set aside.
• Heat oil in another pan and add the remaining ginger and garlic paste, chopped onions and green chili to it.
• Now, combine ajinomoto, soya sauce and tomato sauce with it.
• Add fried Gobi and mix well.
• Garnish Gobhi Manchurian with coriander leaves.

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Ada Pradhaman

Ada Pradhaman

Ingredients--


Adda One packet (ready made available)
Jaggery (Sharkara) One kg
Coconut 4 (for extracting milk)
Coconut One cup (Cut into very small thin pieces)
Cashew nut One cup
Kismis (dry grapes) ½ cup
Cardamom 6 (powdered)
Dry Ginger (Chukku) One teaspoon (powdered)
Ghee One cup

Method--


Grate the coconut and grind it in a grinder and extract the first milk (say 6 cups). Then add one cup water to the ground coconut and grind it well to take the second milk (diluted milk).

Fry cashew, grapes in one table spoon of ghee and keep it aside.
Cook the ada in 4 cups of water. Once it becomes soft, remove from fire and pour cold water on it so that it does not remain sticky. Drain water from it.
Keep a pan on fire and melt the jaggery in it. Keep on stirring till it is completely melted. Now add the ghee and keep on stirring well. After 30 seconds add the Adda and mix well. Now add the second milk and mix well till it boils. Add cashew and grapes. Mix well.

Remove from the fire and after one minute pour the first thick coconut milk along with the dry ginger powder and cardamom powder. Mix well.
If the payasam is very thick, you can dilute it to your preference by adding more thick coconut milk or drinking milk.

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No-Bake Energy Bites

No-Bake Energy Bites




Ingredients:

1 cup (dry) oatmeal (I used old-fashioned oats)
1 cup toasted coconut flakes
1/2 cup chocolate chips
1/2 cup peanut butter
1/2 cup ground flaxseed
1/3 cup honey
1 tsp. vanilla

Method:

Stir all ingredients together in a medium bowl until thoroughly mixed. Let chill in the refrigerator for half an hour. Once chilled, roll into balls of whatever size you would like. (Mine were about 1″ in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.

Makes about 20-25 balls.

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മാംഗോ ഐസ്ക്രീം

മാംഗോ ഐസ്ക്രീം

ചേരുവകള്‍‌:

മാമ്പഴച്ചാറ് - 2 കപ്പ്

പാല്‍‌ - 2 കപ്പ്

മുട്ട - 3

പഞ്ചസാര - 1/2 കപ്പ്

മഞ്ഞ കളര്‍‌ - ഒരു നുള്ള്

നാരങ്ങ നീര് - 1/2 ടീസ്പൂണ്‍‌

ചെറി - അലങ്കരിക്കുന്നതിന്

ബദാം - 6

പാകം ചെയ്യുന്നവിധം:

ആദ്യം പാലും കാല്‍‌ കപ്പ് പഞ്ചസാരയും കൂട്ടിയിളക്കി ചൂടാക്കുക. പഞ്ചസാര ലയിച്ചുകഴിയുമ്പോള്‍‌ മഞ്ഞക്കരു പതപ്പിച്ചൊഴിക്കുക. ചെറുതീയില്‍‌ അത് കുറുക്കുക. എന്നിട്ട് തണുക്കാന്‍‌ വയ്‌ക്കുക. പിന്നീട് മുട്ടയുടെ വെള്ള പതച്ച് പഞ്ചസാര വിതറി കട്ടിക്ക് പതപ്പിക്കുക. ഇതില്‍‌ കളര്‍‌ ചേര്‍‌ത്ത് ആദ്യം തണുപ്പിക്കാന്‍‌ വച്ച ചേരുവകള്‍‌ ചേര്‍‌ക്കുക. എന്നിട്ടിവ ഒരു ഐസ്ക്രീം ട്രേയില്‍‌ ഒഴിച്ച് തണുപ്പിക്കുക. തണുത്തുറയ്‌ക്കുന്നതിനുമുമ്പ് ഒരു പാത്രത്തിലിട്ട് അതില്‍‌ മാമ്പഴച്ചാറും നാരങ്ങാനീരും ചേര്‍‌ക്കുക. അവ നന്നായി കടഞ്ഞ് യോജിപ്പിച്ച് തണുക്കാനനുവദിക്കുക. അവസാനം ചെറിയും ബദാമും ചേര്‍‌ക്കുക.

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Chocolate Covered Easter Eggs

Chocolate Covered Easter Eggs



Ingredients:
1/2 cup butter, softened
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
2 1/2 pounds confectioners' sugar
1 cup creamy peanut butter (optional)
1 cup flaked coconut (optional)
1 cup unsweetened cocoa powder (optional)
2 cups semisweet chocolate pieces
2 tablespoons shortening or vegetable oil (optional)

Preparation:
In a large bowl, mix together the butter, vanilla, and cream cheese.
Stir in confectioners' sugar to make a workable dough.
For best results, use your hands for mixing.
Divide the dough into four parts.
Leave one of the parts plain.
To the second part, mix in peanut butter.
Mix coconut into the third part, and cocoa powder into the last part.
Roll each type of dough into egg shapes, and place on a waxed paper lined cookie sheet.
Refrigerate until hard, at least an hour.
Melt chocolate chips in a heat-proof bowl over a pan of simmering water.
Stir occasionally until smooth.
If the chocolate seems too thick for coating, stir in some of the shortening or oil until it thins.
Dip the chilled candy eggs in chocolate, and return to the waxed paper lined sheet to set.
Refrigerate for 1/2 hour to harden.

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Dosa shell (Masala Dosa)

Dosa shell




Ingredients: 
1 1/2 cups rice
1/2 cup urad dal
salt to taste
Oil


Masala Filling:
2 large potatoes
1 medium onion (chopped)
1/2 teaspoon yellow split peas
1/2 teaspoon mustard seed
1/2 teaspoon turmeric
1-2 green chili
1 tablespoon oil
salt to taste

Preparation:
Dosa shell

Separately soak rice and urad dal at least 6 hour or overnight in water.
Grind to paste.
Mix together, add salt with water to make batter.
Leave in room temperature overnight.
Mix onion and chilies to the thin batter.
Heat pan or griddle with little ghee or oil.
Spread the mix on pan in circular motion to make thin Dosa.
Cook on both the sides, if desired.


Masala Filling (Spicy Filling):

Heat oil. Add mustard seed, peas, onions and spice.
Fry for about 5 minutes on medium heat or/until onions are turned into golden brown
Add potatoes and mix and cook some more Serve
Add filling inside Dosa and roll. Serve hot with Chutney.

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Bread Pudding

 Bread Pudding 

Ingredients:

  

1 stick sweet butter

1/2 cup light brown sugar

1 tbs vanilla extract

1/2 quart milk

1/2 cup raisins

1/2 tbs cinnamon a pinch of nutmeg

a pinch of salt

1 tbs bourbon

6 eggs, beaten

1 1/4 cups sugar

1 8 oz loaf French bread cut into 1/2-inch cubes

1 small apple, peeled, cored and cut into 1/2-inch dice

1/2 quart half & half vanilla ice cream as needed

   

Preparation Method : 
Combine sugars and divide in half.

Add cinnamon, eggs, vanilla, bourbon and salt to half of the sugar.

In a saucepan, combine milk, half & half and butter with the other half of the sugar and bring to a boil. Whisk milk mixture into egg mixture, add raisins and apples.

Add bread cubes and let stand until soaked through to center.

Stir in a few raisins from the bottom and sprinkle a few on top.

Pour into buttered baking dish (8 x 10 x 3 inches) and bake at 375° for 45 minutes.

Serve warm with vanilla ice cream. 

Top with whiskey sauce.

   
SWEET CREAM SAUCE

2 cups heavy cream

1 1/2 cups sugar

8 egg yolks (whites discarded)

1 tsp vanilla extract

Place cream and 3/4 cup sugar in pot.

Mix well and heat until it starts to boil.

Place egg yolks, remaining sugar and vanilla in separate bowl.  

Mix until well blended.

Whisk simmering cream into egg mixture and mix well.

Transfer mixture into double boiler for 8-12 minutes, stirring constantly.

Pass through strainer and cool.

     

WHISKEY SAUCE

2 cups Sweet Cream Sauce

3 tbs Jack Daniel's

Measure out sweet cream and Jack Daniel's and whip together well.

Refrigerate.

Makes 4 Servings

Source: Ruth's Chris Steak House

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Carrot Cake

 

 Carrot Cake

  

Serves: 8

Preparation Time: 15 minutes

Cooking Time: 1 hour 

Total Time: 1 hour 15 minutes

Oven Temperature: 180° c  -  360° f

 

Ingredients

180 g self raising flour

350 g caster sugar

1 tsp baking powder

1 tsp ground cinnamon

3 eggs

220 g grated raw carrot

¼ tsp salt

300 ml sunflower oil

for the frosting:

180 g cream cheese

180 g melted butter

220 g icing sugar

½ tsp vanilla essence

Method

1. Preheat the oven

2. Sieve together 175g self-raising flour, 1 teaspoon baking powder, 

1 teaspoon cinnamon and 1/4 teaspoon salt.

3. Put 300ml oil in a large bowl and beat with 350g the sugar. 

Beat in 3 eggs one at a time, then fold in the dry ingredients 

and stir in 225g grated carrot.

4. Place the mixture in the tin, level off the top, and bake for 45 mins. 

Then turn the oven down to 170C/325F/gas 3 for a further 20 mins. 

When it's done, take the cake out of the oven and cool in the tin for 5 mins. 

Then remove from the tin to cool on a wire rack.

5. While the cake is cooling, beat together the 175g cream cheese and 175g butter 

and add 1/2 teaspoon vanilla essence. 

Gradually add 225g sieved icing sugar until the mixture is stiff but spreadable.

6. When the cake is cool, split it in half horizontally and use the icing 

to sandwich it back together and cover the top.

 

 

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Coffee Cake

 

 

Coffee Cake    Ingredients:  8 ounces softened cream cheese 1 1/2 cups granulated sugar, divided 1/3 cup butter or margarine 2 eggs 1 teaspoon almond extract 1 3/4 cups flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 cup milk 4 cups Granny Smith apples, pared, cored and sliced 2 tablespoons lemon juice 2 tablespoons flour 1 teaspoon ground cinnamon      Preparation Method :   Combine cream cheese, 1 cup sugar, butter, eggs and almond extract; mix well.    Combine the 1 3/4 cups flour, baking powder, baking soda and salt; blend into cheese mixture alternately with milk. Pour into greased and floured 9 x 13 X 2-inch baking pan.    Dip apples into lemon juice; toss with 2 tablespoons flour, 1/2 cup sugar and cinnamon. Arrange apple slices on coffeecake. Bake at 350 degrees F for 50     To 60 minutes or until a wooden pick inserted near center comes out clean. Cool slightly; serve warm.   (Granny Smith)

 

 

 

 

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Coconut Rice

^{COCONUT RICE} 

<sup>This is a South Indian recipe for coconut rice. Fried coconut and cashewnuts are added to boiled rice and garnished with ghee and coriander leaves.

Ingredients:
400 gms biryani rice
120 gms coconut
40 ml ghee
25 gms black gram dhal
25 gms broken pieces of nuts
6 gms dry chillies
2 gms curry leaves
2.5 gms asafoetida powder
20 gms (minced) coriander leaves
Salt to taste

How to make coconut rice:

Boil rice and keep aside.
Fry coconut evenly to a golden colour on a slow fire.
Heat 3 dessertspoon of ghee. Fry the cashewnuts and remove.
Fry the broken pieces of dry chillies, black gram dhal, and curry leaves well.
Mix rice, coconut, nuts, 1 teaspoon of ghee and salt.
Serve hot garnished with coriander leaves.</sup>

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Vegetable Seekh Kabab

Vegetable Seekh Kabab

Kebabs are famous in Lucknow, and Delhi, it is a famous dish made by meat but here is a vegetable alternative for vegetarians who can enjoy kebab the Seekh kabab version.(Sienk kabab)
 

Ingredients: 

Vegetable Kebab Ingredients (30-35 mins)

French beans, chopped 15-20

Cabbage, finely chopped ½ cup

Carrots, chopped 4 medium

Green peas, blanched ½ cup

Oil 2 tablespoons + for basting

Gram flour (besan) 3½ tablespoons

Caraway seeds (shahi jeera) 1 teaspoon

Ginger-garlic paste 2 tablespoons

Green chillies, chopped 4

Potatoes, boiled and mashed 3 medium

American corn, boiled 1½ cups

Salt to taste

Chaat masala 3 teaspoons

Cashewnut powder 2 tablespoons

Method: 

1. Take two table spoon of oil in a pan and heat, add French beans,Carrot, Cabbage and mix on one side. Add the green peas on the other side and mash them. Mix everything and cook for three to four minutes and push the mixture on one side.

2. On the other half of the pan, roast gram flour and caraway seeds for two minutes. Mix the vegetables and flour mixture together and add ginger-garlic paste, green chilies and mix well and sauute for half a minute.

3. Take the potatoes in a bowl, add the corn, vegetable mix, salt, two teaspoons chaat masala, cashewnut powder and mix well.

4. Divide into sixteen equal portions. Take a portion of this mixture and place on a satay stick and press it around the stick till it is evenly layered. Press the ends firmly.

5. Season the grill stone with oil and heat.

6. Place kababs on hot stone and cook, basting with oil on each side, for three minutes, or till lightly coloured all around.

7. Serve hot sprinkled with the remaining chaat masala.

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Salty Lassie

 

Salty Lassie

(Serves 4) 

Ingredients: 

3 cups plain yogurt
1 cup cold water.
1 fresh green chili, seeded and very finely chopped
1 tsp ground cumin
salt and pepper to taste
Fresh cilantro(coriander)or mint leaves to decorate
Crushed ice to serve

Method:

Pour the yogurt and water into blender for 1 min.

Add in the chili, cumin, season to taste with salt and pepper and bled together
Serve over crushed ice

Garnish with a sprinkle of cumin powder and finely chopped cilantro (coriander)or mint.

(The Traditional Lassi is a salty yogurt drink which is a thicker consistency than that of buttermilk. It can be spiced with various spices and ingredients, but it almost always includes ground cumin powder. Here are two types of Savory Lassi- one the classic plain lassi and the second with a Mint twist. It's extremely easy and quick to make not to mention very refreshing and cooling to beat the heat of Summer.)

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Green Goodness Smoothie

Green Goodness Smoothie

Ingredients:

1/2 cup blueberries 1/2 cup apple, chopped 
1 banana, peeled and chopped 
1 cup low-fat milk
1 tablespoon ground flax seed 
1 tablespoon spirulina 

Method:

Put all ingredients in a blender and blend for approximately one minute or until smooth. 


Serves 1

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Anarkali Biryani

Anarkali Biryani

Anarkali Biryani (by jameela from Lahore)
	Ingredients: • 1/2 kg rice • 375 gm boneless chicken • 250 gm yogurt • 5 green chilies, chopped • 2 tomatoes, chopped • 2 onion, thinly sliced • 2 tbsp garlic ginger paste • 1/2 tsp jailfel and jalwatrey powder • 1/4 bunch fresh coriander, chopped • 1/4 bunch mint leaves, chopped • 8 whole black pepper • 6 cloves • 1 tbsp cumin seeds • 4 green cardamoms • 4 sticks cinnamon • 20 cashew nuts • 20 pistachios • 20 chilghozas • 1 tsp red food color • Few bay leaves • 2 tbsp crushed pomegranate seeds (anardana) • 50 gm dry plums • 1 tsp cumin powder • 2 tbsp red chili powder • 1 tsp turmeric powder • 2 tbsp kewra • Salt to taste • 1 cup ghee
Method: • Heat 1 cup ghee in a pan, add big and small cardamoms, cloves, bay leaves, 2 cinnamon sticks and whole black pepper and fry it for 1-2 minutes.  • Add garlic and ginger paste and onions together. Let them cook till they change color in light brown, then add1 tsp cumin seeds. Now cook it till the onions change its color into golden brown.  • Add tomatoes and green chilies and lower the flame. Cook it for 2-3 minutes and then add 1 1/2 red chili powder, 1 tsp cumin powder, 1 tsp turmeric powder and salt. Mix it and then add yogurt.  • In a bowl marinate chicken with 1/2 tsp garlic ginger paste, salt, 1 tsp red food color, 1 tsp red chili powder, 1/2 tsp turmeric powder, 1/2 tsp cumin powder and mix it well with your hands.  • In a pan heat little oil and sauté the marinated chicken for 4-5 minutes. Remove it from heat.  • In other pan heat 1 tbsp ghee and roast all the nuts in it till they change their color in light golden. Remove them from heat.  • In a wok heat water for rice. Add bay leaves, 2 cinnamon sticks, 1/4 tsp cumin seeds and salt in water. When water starts boiling add rice.  • In gravy add layer of chicken, coriander and mint leaves, dry plums and pomegranate seeds. When rice is half cooked add layer of drained rice on gravy. Then add roasted nuts and remaining rice. • Add kewra and 2 tbsp ghee on top and now cook it covered. First increase the heat for 1 minute and when steam forms then lower the heat and put the biryani on dum for 10-15 minutes.  • Serve hot with raita and salad.

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Hyderabadi Biryani

Hyderabadi Biryani

Hyderabadi Biryani is one of the most popular biryani disheswhich has its origin in the Nizam's Stae of Hyderabad in India. When I firsttasted this dish about 4-5 years ago, it was just enchanting. I tasted the bestHyderabadi Biryani prepared by the world's best Hyderabadi Biryani chef.


It just melted away in my mouth what with the fresh aroma ofthe spices and the ghee. It couldny get better that that. Right now, I ampreparing this famous biryani in my kitchen and am writing the blog while thebiryani is being cooked. God!! I am just not able to resist the mystic smell ofthe spices touching my nose!! I want to gorge onto it as soon as its broughtdown from the stove!!

Meanwhile, let me give you a little more information onthis dish and after that, the ingredients and the preparation method.

Thereare basically two styles of preparing the Hyderabadi biryani… The kacchi Biryaniis prepared with the Kacchi Akhni method (that is, with the raw meat) and it isusually accompanied with Raita (a yogurt dish) and in the Pakki biryani, themeat and the rice is cooked in a dough sealed vessel. Now, lets start with the dish… Make a quick note of the ingredients and the preparation method…


Hyderabadi Biryani Ingredients:

• Chicken : 1 whole
  
• Basmati rice : 1 kg
  
• Onions : 1 cup (thinly sliced)
  
• Coconut milk : 1 cup
  
• Ginger and garlic paste : 2 tea spoon
  
• Chilli powder : 3 tea spoon
  
• Turmeric : 1/2 tea spoon
  
• Cashew nuts : 100 g
  
• Bay leaves : 4 to 5
  
• Cloves : 5 to 6
  
• Cinnamon sticks : 1 inch long
  
• Cardamom pods : 3 to 4
  
• Mint leaves : 5-6 strands
  
• Coriander leaves : 4-5 strands
  
• Garam masala powder : 1/2 tea spoon
  
• Lemon : 1
  
• Ghee (clarified butter) : 1 cup
  
• Oil : 4 table spoons
  
• Yogurt : 1/2 cup
  
• Saffron : 6-8 strands
  
• Salt to taste

Preparation Method :

1. Mix turmeric, chilli powder, salt, garlic paste, yogurt and 1 table spoon oflemon juice.
   
2. Next, make deep incisions on the chicken pieces such that the spices areabsorbed well.
   
3. Apply the above prepared paste onto the chicken pieces and let it marinatefor an hour.
   
4. Heat 4 table spoons of oil in a vessel. Roast cloves, cumin, cinnamon,cardamom, 1/2 spoon cumin, 1 spoon coriander powder,bay leaves and 1/2 cuponions.
   
5. Roast it for 1-2 minutes and then add some mint leaves.
   
6. When the onions turn golden brown, add the marinated chicken pieces and cookfor about 30-35 minutes.
   
7. Note that the chicken should not be fully cooked at this stage.
   
8. Now add garam masala powder and coconut and turn off the flame once thechicken is about 3/4th cooked.
   
9. See to it that the gravy should not be much and also, the chicken piecesshould look as if they have been roasted.
   
10. Meanwhile, when the chicken is still cooking, prepare the biryani rice.
    
11. Wash 3 cups of basmati rice and add water slightly less than the quantity ofthe rice itself so that it is only half cooked.
    
12. Add 1-2 tea spoons of salt to it.
    
13. Soak 3-4 strands of saffron in 4-5 table spoons of milk.
    
14. Now take 1/2 table spoon of this half cooked rice and dip it into the saffroflavoured milk.
    
15. Take a utencil having a base of 12″ and place half of the semi-cooked ricein it.
    
16. Prepare a layer of half of the above prepared chicken on top of this ricelayer and again, top the chicken layer with rice (half of the remaining).
    
17. Again, another layer of remaining chicken and finally with the layer of theremaining rice on the top, ends the rice-chicken layering process.
    
18. Heat 2-3 table spoons of oil and deep fry 1/2 cup onions until they turngolden brown. Next, roast the cashews.
    
19. Garnish the top layer of rice with the fried onions, cashews, coconut milk,ghee, coriander and the saffron flavoured rice.
    
20. Cover the vessel with a lid and place it on a high flame for about 5minutes. Note that the flame should not concentrate at the vessel's center, buton one side of it.
    
21. Wait for 2-3 minutes and rotate the vessel to heat the opposite side. Thisway, keep rotating the vessel every 2-3 minutes for about 20-25 minutes. Everytime you rotate it, carefully disturb the contents by a small jerk so as toavoid settling of ghee at the bottom.
    
22. Turn off the flame and keep it aside for 10 minutes before taking off thelid.
    
23. Before serving, mix thoroughly, the medley from the bottom.
    
24. Serve with boiled egg halves to enjoy the dish fully.

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