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Friday, 12 August 2016

Delicious Rajma Biryani Recipe

RAJMA BIRYANI RECIPE
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PREP TIME 20 mins | COOK TIME | TOTAL TIME
20 mins 20 mins 40 mins
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Make an aromatic vegetarian biryani with kidney beans and blend of spices!

Recipe type: Rice

Cuisine: Indian

Serves: 2

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INGREDIENTS

Basmati rice - 1 cup
Kidney beans / rajma - ½ cup
Onion - 1 (sliced)
Green peas - ¼ cup
Cumin seeds - 1 tsp
Ginger-garlic paste - 1 tbsp
Red chilli powder - 1 tsp
Garam masala - 1 tsp
Turmeric powder - ¼ tsp
Black cardamom - 2
Cloves - 4
Green cardamom - 4
Bay leaves - 2
Yogurt - ½ cup
Lemon - 1
Coriander leaves - 2 tbsp (chopped)
mint leaves - 2 tbsp (chopped)
Salt to taste
Ghee - 3 tbsp

INSTRUCTIONS

Clean and soak rice in water for 20 minutes. Drain the water and keep the rice ready.
Cook rajma with 2 cups of water till its soft and you can mash it between your fingers. Drain the water and keep it ready. Do not throw away the water as we will use it as rajma stock.
Heat 2 tbsp ghee in a pan. Add cumin seeds, black cardamom, cloves, green cardamom, bay leaves and sliced onions. Fry till onion turn golden brown. Add turmeric powder, chilli powder, garam masala and mix well. Remove from the flame.
Add this mix in rice cooker along with rajma stock (1+1/2 cup), boiled rajma, green peas, mint leaves, salt to taste, yogurt and mix well.
Close the cooker and let it cook till the cooker comes on warm mode.
Juice 1 lemon and drizzle it over rice. Mix it gently. Transfer into a serving bowl, garnish coriander leaves and serve.

Wednesday, 10 August 2016

Kerala Style Malabar Fish Biriyani Recipe

Here is the recipe…

Fish Biriyani

Author: Maria Jose Martin

Recipe type: Main Dish

Cuisine: Indian, South Indian, Kerala

Serves: 3-4

Ingredients

For fish masala

· King fish - ½ kg

· Onion - 2 big

· Crushed Ginger & garlic - 1 tablespoon each

· Crushed green chilli - 1 tablespoon

· Tomato - 3 medium

· Coriander powder - 1 tbsp

· Curd - ¼ cup

· Ghee/dalda - 1 tbsp

· Oil

For marination

· Chilli powder - 2 teaspoon

· Pepper powder - ½ teaspoon

· Turmeric powder - 1 teaspoon

· Ginger & garlic - 1 table spoon each

· Small onion - 3,4

· Fenugreek - a pinch

· Mustard - a pinch

· Salt

For white paste

· Coconut - 2 tablespoon

· Poppy seeds - ½ tablespoon

· Cashew nuts - 1 tablespoon (soaked in water)

For rice

· Basmati rice - 2 cups

· water - 4 cups

· Cardamom - 6

· Cinnamon - 2 medium size stick

· Clove - 6

· Ghee - 2 tbsp

· Lemon Juice - 1-2 tablespoon

· Chopped Mint leaves - 1-2 tbsp

· Chopped Coriander leaves - 2-3 tbsp

· Salt

Instructions

1. Grind together all the ingredients for marination into a fine paste. Marinate the cleaned fish pieces with this paste for ½ an hour.

2. Grind together the ingredients for white paste & keep aside.

3. Shallow fry the marinated fish till it is half cooked.

4. Add 1 tablespoon ghee to this oil & saute the onion till it becomes soft. Add the crushed ginger, garlic & green chilli & saute for 3 minutes. Add 1 teaspoon coriander powder. When the oil starts appearing add the tomatoes.When the tomatoes are cooked well add ¼ cup curd. Mix well. Add the shallow fried fish pieces. Make sure that the fish pieces are covered with gravy. After 5 minutes add the white paste. When the gravy becomes thick & fish is cooked remove from fire.

5. Heat 1 tablespoon ghee in a pan and add the whole masala (cardamom, cloves & cinnamon). Add the washed rice. When the rice starts cracking add 4 cups of boiling water, salt, coriander & mint leaves & lemon juice. Cook the rice till the water is completely dried.

6. Butter a baking dish. Spread one layer of fish masala first & a layer of rice on top of it. Repeat the same. Top layer should be rice.

7. Preheat the oven at 200 C, 10 mins before baking. Reduce the oven temp to 180 C and bake for 20-25 minutes. Spread a wet cloth over the dish while baking. Garnish with fried onions,nuts, raisins. Serve the biriyani with raitha,mango chutney & pappad.

Notes

Stove Top Method:

If you don't have an oven to bake the biriyani, do the following method.

1. Layer the rice and masala in a greased heavy bottomed vessel/non stick pan & cover it with a tight lid.

2. Heat a thava/dosa kallu, when it is really hot, place the biriyani vessel on top of that. Reduce the heat to the lowest flame & cook for 20-25 mins. Keep the heat at the lowest flame throughout, otherwise it might get burnt.

3. Also place a pan of boiling water on top of the biriyani vessel at the same time.

Make sure you stir the fish masala gently, otherwise the fish pieces may break. There are chances of fish pieces breaking and the bones get mixed up in the gravy, even if you stir gently. So be careful about the separated bones, while serving children.

Saturday, 6 August 2016

Chocolate Orange Cake Recipe | 03:47 | No Comments

Chocolate Orange Layer Cake Recipe

How To Make Chocolate Orange Cake Recipe

#INSTRUCTIONS

Grease 3 x 7″ round sandwich tins (or 2 x 8″).
Preheat the oven to 180C.

Cream your room temperature butter with your sugar until it’s pale, light and fluffy.
Mix in the eggs, one at a time, beating really well after each egg. Don’t worry if it starts to look a bit curdled, it’ll all come good.

Mix in your flour and cocoa. If you’ve been using a mixer, do this bit by hand. It helps to keep the sponge light.
Stir in the melted and slightly cooled chocolate and the orange extract.
Spoon into your tins, smooth out with the back of a spoon. Make a bit of a dip in the middle to account for rising.

Bake for about 30 minutes or until a skewer comes out clean. You might need to adjust the time by 5 minutes, either way, depending on your oven.

Meanwhile, make your icing. Beat your butter until it’s pale, light and fluffy.

Beat in your icing sugar and orange extract.

Now split your icing into two bowls, weigh out 675g into one and there should be about 225g left in the other.
Add 150g melted and cooled dark chocolate to the 675g bowl of buttercream. Mix in completely.

Colour the other bowl of 225g of buttercream orange using Sugarflair Tangerine Gel Colour. Use a very very small amount at a time, just a tip of a knife or so, until you get the colour you fancy.

If either batch of buttercream is too stiff, beat in a teaspoon or two of boiling water to soften and lighten the texture of the icing.

When your cakes are completely cold, use a carving knife to level them. Just trim the top crust off. Remember, this is important, it’s not a waste of cake. If you don’t do this, with a cake this size it will be wonky.

Top each layer with a spread of your chocolate buttercream. Then snip the top off of two disposable piping bags, fill one with the rest of your chocolate buttercream and the other with the orange buttercream.

Pipe a circle around the outside of two of the layers, sit each on the one before.
On the top layer, pipe small dollops all over and top with your segments of chocolate orange

Saturday, 2 July 2016

Kebab Mixed Vegetable kebab Rolls Rolls | 05:44 | No Comments

Delicious Mixed Vegetable Kebab Rolls

HOW TO MAKE Delicious MIXED VEGETABLE KEBAB ROLLS:

INGREDIENTS

Mixed Vegetable kebab Rolls

2 - onions, peeled and grated

3 - carrots, washed and steamed

100 g - French beans, washed and chopped

1/4 kg - potatoes, washed

1 - Raw banana

1 - small beetroot, washed and peeled

1 tbsp - chopped freshCoriander leaves

3 tbsp - Bengal Gram flour

3 tbsp - dry breadcrumbs

6 slices - white bread

1 tbsp - fresh Cream

oil, to deep fry

salt

Sugar

To be ground to a paste:

4 - Garlic Cloves

1/2 inch piece - Ginger

1 tsp - Poppy Seeds

4 - Green chillies

1/2 tsp - Cumin seeds

1/4 tsp - anise seed

2 - green Cardamoms

1/2 tsp - black pepper

2 tsp - Vinegar

1 inch - Cinnamon sticks

2 - Cloves

For Mint chutney:

2 cups - fresh Mint leaves

1 cup - fresh Coriander leaves

6 - Green chillies

1 - small Onion

1 tbsp - grated fresh Coconut

1 tsp - oil

1 - Tamarind pulp (lemon-sized ball)

salt

METHOD

Pressure cook the potatoes in a pressure cooker. Peel and mash them.

Wash the pressure cooker and then steam the raw banana with its skin on for 5 minutes under pressure. Peel and mash.

Grate the cooked carrots and beetroot.

Heat 1 tbsp oil in a pan.

Fry the grated onions in the oil until golden brown.

Add the ground masala paste, salt and sugar to it.

Mix well until the raw flavour disappears.

Add the vegetables now to it and fry till the moisture evaporates.

Remove from flame.

Add the Bengal gram flour, breadcrumbs and the soaked bread slices.

Knead well and make even-sized balls out of the mixture.

Shape the mixture into thin rolls.

Deep fry the rolls in hot oil till they are crispy. Drain excess oil on clean paper towels.

Serve hot with mint chutney and tomato ketchup.

For mint chutney:

Heat 1 tbsp oil in a pan.

Fry the chillies, small onions, mint leaves and coriander, one at a time. Add the coconut at the very end.

Mix well and remove from flame.

Add salt and tamarind.

Grind the mixture to a smooth paste.

Heat a little oil in a pan.

Add the seasoning ingredients.

Once they stop spluttering, remove from flame.

Pour them over the chutney.

Mix well.

Serve with kebab rolls.

Wednesday, 15 June 2016

Anda curry egg curry | 05:47 | No Comments

How To Make Egg Curry with unique Coconut Flavour

Egg Curry is such a simple and easy to make recipe with a wonderful, unique Coconut flavor.

INGREDIENTS :

Egg : 6
Onion : 1medium[sliced]
Tomato : 1small[paste]
Shredded Coconut : 1/2small cup
Black Pepper : 8-10
Cinnamon : 1one inch stick
Green Cardamom : 2-3
Cloves : 2-3
Cumin Seed : 1/4 tsp + 2 pinches
Coriander Seed : 1/4 tsp
Red Chilli : 4-5
Turmeric Powder : 1/2 tsp
Salt : As required
Tamarind : 1/2tsp[deseeded]
Oil : 3-4 tsp

METHOD :

Wash the eggs carefully and boil in enough water. Let cool, take out the shell. Wash again and slit little on both sides. Apply little salt on them.

Dry roast 1/4tsp cumin seed, coriander seed, black pepper, cinnamon, cardamom, cloves, red chillies for 2 minutes. Put in to a grinder.

Add the shredded coconut and tamarind also to the grinder. Add little water for a smooth paste. Grind to a paste with regular intervals.

Heat oil in a wok and temper with cumin seeds. Add the sliced onions and fry till golden brown.

Add the spice paste and fry for 2 minutes. Add the tomato paste, turmeric powder and salt. Fry for a minute or two.

Add a cup of water and let boil for 3-4 minutes at low heat.

Add the eggs and boil for another 2 minutes. Its done.

Serve with steamed rice. Enjoy!!

Tuesday, 7 June 2016

Aloo samosa Delicious samsa Samosa | 06:00 | No Comments

how to make delicious samosa at home

Prep time	Cook time	Total time
15 mins	25 mins	40 mins

Ingredients

Ø 2 cups or 250 grams maida / plain flour (prefer organic or unbromated)

Ø ¼ cup or 50 grams of melted ghee or oil

Ø ¼ cup + 2 tbsp water

Ø 1 tsp ajwain / carom seeds

Ø ¾ tsp salt

Ø Potato filling

Ø 250 grams or 4 medium potatoes

Ø ½ cup green peas

Ø 6 to 8 cashews (optional)

Ø 2 tsps of raisins (optional)

Ø 1 tbsp ghee or oil

Ø ¾ tsp cumin / jeera

Ø 1 tsp minced ginger or ginger garlic paste

Ø 2 green chillies chopped (skip for kids)

Ø Pinch of hing / asafoetida

Ø ½ to ¾ tsp red chilli powder

Ø ¾ tsp garam masala

Ø ½ tsp amchur powder / dry mango powder

Ø 1 tsp anardana (dry pomegranate seeds)

Ø Few coriander leaves chopped (optional)

Instructions

Boil potatoes until done. Collapse them , don't mash them up. Put aside.

For samosa covering, mix together ajwain, salt, flour, and ghee. Rub the flour well in between the fingers to incorporate the ghee well. Add water step by step and mix the flour to the dough. Duvet and set aside unless the filling is in ready. Heat a pan with oil. Saute cumin except starts to sizzle.

Add ginger, green chilli and saute except it starts off evolved to smell just right. Add cashews and raisins if utilizing. Fry for a whilst. Add crumbled potatoes, chili powder, garam masala, amchur, and salt. Combine the whole lot good and saute for 3 to 5 minutes. Add coriander leaves and blend well. Set this apart to cool.

Make 4 to 5 portions of the dough and roll to balls. Grease the rolling subject and then flatten a ball.

Start to roll to a rectangular or oval form. Cut it to 2. If the corner is too thick, gently roll it too thin down. Smear water over the straight corner and joint the sides to make a cone. Press gently to seal the cone. Fill the cone with potato masala and smear water on the edges. Deliver the sides collectively and make a pleat on one side. Deliver back the pleat and seal it. Be certain the samosa has been sealed well. Finish making the entire samosas.

Deep frying

Heat oil in a pan unless medium hot. A piece of dough dropped in the hot oil need to upward push gently now not right away. This is the right temperature.

Add the samosas to the oil and deep fry them until golden. When they're half of fried you can develop the flame to little excessive and fry until crusty. Drain them on to a kitchen tissue. Fry all of them in batches. Baking in oven Preheat the oven at 170 approximately 20 mins. Bake these for roughly 35 to 40 mins. Serve with mint chutney or tomato sauce.

Sunday, 5 June 2016

bhindi lady's finger Okra juice | 23:49 | No Comments

Surprising Health Benefits of lady's finger

Lady's Finger or Okra is most of the popular vegetable by the identify Bhindi in every single place India. It's a very low-priced and easily found green vegetable having the first-class source of the nutrition, minerals, dietary fibres and different healthy nutrients required for the natural development of the body.

Benefits of Lady's finger/Okra

Prevents from Colon Cancer
Manage Blood Glucose Level
Fights Diabetic Symptoms
Promotes Healthy Functioning of Digestive System
Relieves Chronic Constipation
Regularizes Bowel Movements
Promotes Growth of Beneficial Bacteria
Prevents from being Overweight and Obese
Promotes Skin Health
Lowers Serum Cholesterol Level
Regulates Bile Production
Improves Blood Circulation
Removes Hair Problems
Provides Younger Look
Improves Body Stamina
Maintains Female Sexual Health
Provides Relief from Cystitis and Leucorrhoea

Lady's Finger

Nutritional Benefits of Raw Lady’s Finger/Okra/Bhindi

Energy: 31 Kcal

Carbohydrate: 7.03 g

Sugars: 1.48 g

Water: 90.17 g

Protein: 2.0 g

Fat: 0.1 g

Dietary fibres: 3.2 g

Vitamins

Thiamine: 0.200 mg

Riboflavin: 0.060 mg

Niacin: 1.000 mg

Pantothenic acid: 0.245 mg

Pyridoxine: 0.215 mg

Folates: 88 µg

Vitamin C: 21.1 mg

Vitamin A: 375 IU

Vitamin E: 0.36 mg

Vitamin K: 53 µg

Electrolytes

Sodium: 8 mg

Potassium: 303 mg

Minerals

Calcium: 81 mg

Iron: 0.80 mg

Magnesium: 57 mg

Manganese: 0.990 mg

Phosphorus: 63 mg

Selenium: 0.7 µg

Zinc: 0.60 mg

Copper: 0.094 mg

How to Enjoy

Before than using lady’s finger for cooking purposes, it should be washed totally under running water. It should be dried completely the use of towel earlier than cooking. It may be loved as a soup, bhajia, curry, pickles, Juice entire fried and many others.