HEAVEN SENDS US GOOD MEAT AND THE ANGEL SENDS US COOKS!!!


FOOD HAS ALWAYS BEEN THE MOST PRIMITIVE FORM OF COMFORT.IN ONE WAY OR OTHER IT CONNECTS US.THERE IS NOT A SINGLE FACTOR I SUPPOSE WHICH DOES NOT FIND ITS INTERSECTION WITH FOOD.AND "WE ARE WHAT WE EAT".IN THIS BLOG I HOPE TO SHARE WITH YOU NOT ONLY RECIPES OF MY OWN AND FROM OTHERS BUT ALSO INFORMATION ON OTHER FACETS OF FOOD AND LIFE!!!

Friday 29 July 2011

KADDU KI KHEER- A PUDDING MADE OF BOTTLE GOURD AND DRY FRUITS!!


Kaddu ki kheer- This dessert is a very famous dish of Hyderabadi cuisine.A humble vegetable like Bottle gourd/white pumpkin can be turned in to a rich delectable dessert,prepare it and you will know.A good variation of the traditional kheer.
Heres the recipe:
Cooking time:40mins.
Preparation time:15mins
Serves:8-10persons.

Ingredients:
  • Bottle gourd/White pumpkin/Lauki-300gms
  • Milk-1litre
  • Sugar-3tbsp
  • Cardamom powder/Elaichi powder-1/2tsp
  • Sabudana/Tapioca pearls-2tbsp
  • Basmati rice-3tbsp
  • Condensed milk-3tbsp
  • Almonds/Badam-8 no(chopped)
  • Cashewnuts/Kaju-10no(chopped)
  • Pistachios/Pista-10no(chopped)
  • Green color-2 drops(optional-I dint use)

Cooking method:
  • Wash and soak the rice in water for atleast half an hour and then grind to a coarse paste with little water.Keep it aside.
  • Soak the sabudana in water for 15-20mins.Drain and keep aside.
  • Grate the pumpkin.keep aside.
  • In a deep pan Boil milk,once the milk comes to a boil add the rice paste and cook for about 5-6 mins on a medium flame stirring occasionally to avoid burning and sticking to the bottom.
  • Now add the grated pumpkin  and cook for another 5 mins.keeping the flame always medium.and stirring occasionally.
  • Add sabudana and cardamom powder and cook for another 10mins.
  • At this stage the pudding will be thick and all the ingredients well cooked,if its too thick you may add 1/2 cup of milk.
  • Add condensed milk,sugar and chopped dry fruits(keep little for garnish) and the green color if u r using.Stir and cook for another 2 mins.turn off the flame
NOTE:IN ANY SWEET PREPARATION ALWAYS ADD SUGAR TOWARDS THE END THIS AVOIDS BURNING AND STICKING TO THE BOTTOM.
  • Chill and serve garnished on top with dry fruits.
    

BHENDI KI SUBZEE-STIR FRY LADY FINGER!!!

Simple vegetable stir fry are a delight to make quick,easy and tasty with a simple vegetable you can do so many variations and the results always right,just keeping in mind not to overcook the vegetables as it diminishes its nutrient value.
Heres the recipe:
Cooking time:15mins
Preparation time:10mins
Serves-5

Ingredients:
  • Lady finger/Bhindi/Okra-500 gms
  • Garlic/lehsun-5 cloves(chopped)
  • Onions/piyaz-2no(thick sliced)
  • Turmeric powder/haldi-1/2tsp
  • Green chillies- 4no(chopped)
  • Salt to taste
  • Oil- 2tbsp.

Cooking method:
  • Wash and wipe the lady finger with a clean cloth and then cut them in to thin long slices.
Tips:Wiping the Lady finger with clean cloth absorbs the moisture which will prevent it from getting sticky while cooking.
Don't cover okra/lady finger while cooking as the vegetable will lose its color.
  • In a deep pan heat oil add onions,garlic,green chillies,lady finger and turmeric powder and cook stirring in between for about 10-15mins.keep the crunch of the vegetable,never overcook them.
  • Add salt in the end mix well and ready to serve.

KEEMA ALOO CURRY-MINCED LAMB MEAT WITH POTATOES

Keema aloo-is a very satisfying meal,You can categorize it as an exotic gourmet dish or a very simple homely dish,any which ways its very fulfilling and a treat to your taste buds.Serve it with rice,khichdi,bread,chapatis,etc and enjoy.
Heres the recipe.
Cooking time:20-25mins
Preparation time:15mins
Serves:6 persons

Ingredients:
  • Lamb mince-500gms
  • Potatoes/aloo-250gms(cut in halves or medium chunks)
  • Onions/piyaz-1no large(sliced)
  • Tomatoes/tamatar-1no large(sliced)
  • Ginger and garlic paste/adrak n lehsun paste-2tsp
  • Red chilly powder/lal mirch-1tsp
  • Green chillies/hari mirch-4no(slit)
  • Turmeric powder/haldi-1tsp.
  • Corriander powder-1tsp
  • Garam masala powder-1tsp
  • Whole cumin seeds/zeera-1/2tsp
  • Corriander leaves-2tbsp(chopped)
  • Salt to taste
  • Oil-2tbsp.

Cooking method:
  • Wash the mince thoroughly and squeeze out all the excess water.keep aside.
  • In a deep pan heat oil add onions and saute till they turn transluscent now add cumin seeds and ginger and garlic paste and saute for another minute.
  • Add potatoes and mince meat and cook for about 7-8 minutes till water from the meat is absorbed and the mixture is dry,you have to keep on stirring in between to avoid burning.
  • Now add tomatoes,green chillies and all the spices  with 1 cup of water,cover and cook on a medium flame for about 10-15minutes,the tomatoes will become soft and pulpy and all the spices cooked perfectly at this stage.
  • Add little water if you want a little gravy and add corriander leaves,simmer for about a minute and switch off the gas flame.
  • Serve hot.

Thursday 28 July 2011

VEGETABLE TAHARI-VEG PILAF WITH THE NUTRITION FACTOR!!!

Tahari comes in the category of Biryani but the method of preparation is different,here the ingredients are cooked along with rice ,a One -pot meal to make your lunch or dinner special.Its prepared a lot in Hyderabad homes and relished by each and everyone.
Heres the recipe:
Cooking time:35-40mins.
Preparation time:20mins.
Serves4-5 persons.

Ingredients:
  • Rice-3cups
  • Mixed vegetables- 2cups(Carrots,French beans,Cauliflower,Peas,potatoes)
  • Tomatoes- 250gms(chopped)
  • Onions-2no(sliced)
  • Whole garam masala- 2"cinnamon,8 cardamoms,5 cloves,5 peppercorns,1/2 tsp shahjeera.
  • Ginger and garlic paste- 1tbsp
  • Red chilli powder-1 1/2tsp
  • Turmeric powder-1tsp
  • Corriander powder-1 tsp
  • Green Chillies(slit)- 2-3
  • Corriander leaves(chopped)-1/2 cup
  • Mint leaves(chopped)-1/2 cup
  • Oil-3/4 cup
  • Salt to taste
Cooking method:
  • Wash and soak the rice for 30mins.
  • Wash and cut all the vegetables in samll pieces.
  • In a deep pan heat oil add onions and saute till golden brown now add whole garam masala and ginger and garlic paste and saute for another minute.
  • Add tomatoes and vegetables and all the rest ingredients except mint,corriander and green chillies.Add 1/2 cup of water.cover and cook till vegetables half done and mixture absorbs all water
  • Now for every 1 cup of rice add 1 1/2cup of water that is 4 1/2 cup of water and let it come to a boil.
  • Now add rice along with mint,corriander and green chillies,mix well and Cook on medium heat.keep stirring in between.when there is very little water remaining reduce the burner  to  very slow flame for about 15mins.alternatively you can put this vessel on a pan and then put it on the burner for slow heating.
  • Serve hot with  any Salad or Chutney

Tuesday 19 July 2011

PEANUT SALSA/CHUTNEY-TANGY HOT DIP!!!


This dip goes well with any south indian dish like Dosa,Idli,Upma,etc.A good side dish.
Heres the recipe:
Cooking time:5 mins
Preparation time: 5mins


Ingredients:
  • Peanuts-1 cup (with or without skin, as preferred)
  • Whole red chillies-4
  • Tamarind pulp-2tbsp.
  • Salt to taste.
  • Oil- 2tsp
  • Curry leaves/Currypatta- 4no
  • Cumin seeds/Zeera-1/2tsp
  • Mustard seeds/Rai-1/2tsp
Cooking method:
  • In a pan put a 1/2 tsp of oil,peanuts and dry chillies and roast for about 3-4mins on medium flame.Cool.
  • Now grind the roasted peanuts with tamarind pulp,salt and little water.keep a smooth or coarse consisitency as desired.Take out in a serving bowl.
  • In a tempering pan heat the rest of the oil,add cumin seeds,mustard seeds and curry leaves and allow it to splutter.And this to the peanuts paste.
  • Ready to serve

Thursday 14 July 2011

CHICKPEA CHAAT-SWEET AND TANGY SALAD!!!


SALADS- These are a very healthy way to replenish your body with all the nutrients with aid in digestion.One should make salads a daily part of their diet and increase your health quotient the easier way.
Heres the recipe:
Preparation time;10mins
Serves- 2 persons.

Ingredients:
  • Cooked Chickpeas/Kabuli chana-1 cup
  • Boiled potato/aloo- 1no (small size-cut in to small pieces)
  • Onions/piyaz-1 no(small-chopped)
  • Corriander leaves/kotmir/dhanya-1/4th cup (chopped)
  • Red chilly powder/Lal mirch-1/4tsp
  • Brown sugar/Gur or if you wish you can take white sugar-1 tsp
  • Tamarind pulp/Imli- 1-2tbsp(depending upon how tangy you want)
  • Black pepper powder/kali mirch-1/4th tsp
  • Cumin powder-1/4tsp
  • Tomatoes- 1no(small- chopped)
  • Salt to taste.

Cooking method:
  • In a bowl mix all the ingredients well and serve.
  • Enjoy.

Wednesday 13 July 2011

POTATO AND CHICKEN PATTIES/CROQUETTES!!!


Croquettes-This is a great finger food with the main ingredient being potatoes combined with any meat or vegetables shaped in to patty and  normally deep fried but you can even bake it or shallow fry it.They are usually oblong in shape but one can give it any shape they want.
Heres the recipe:
Cooking time:30mins
Preparation time:30mins
Serves-6 persons

Ingredients:
  • Chicken mince-500gms
  • Potatoes/aloo- 3 (big ones)
  • Corriander leaves/dhanya/kotmir-1/2 cup chopped
  • Black pepper powder-1tsp
  • Red chilli  powder/lal mirch powder-1/2tsp
  • Ginger paste/adrak paste-1 tsp
  • Garlic paste/lehsun paste- 1tsp
  • Turmeric powder/haldi-1/2 tsp
  • Eggs - 2 ( If  one doesnt want to use eggs then add 2tbp of cornflour to the potato mixture)(I dint use eggs)
  • Salt to taste
  • Oil for shallow frying.

Cooking method:
  • Pressure cook or boil  the potatoes till soft ,when cool mash them finely,Add corriander leaves,black pepper powder and salt(Add cornflour also if one doesnt want to use eggs).keep aside
Note:after the potatoes are cooked remove immediately from water else they will become sticky and you cant shape them.
  • In a pan put 1 tsp oil Add chicken mince,ginger paste,garlic paste,red chilly powder,turmeric powder and salt and cook till the mixture is cooked thoroughly and dry.cool.
  • Beat the eggs with a pinch of salt.keep aside.
  • To make the patties take a small round of the potato mixture,flatten and fill with 1tbsp of the chicken mince and  cover them nicely and flatten them.
  • In a pan warm the oil,dip each patty in  eggs mixture and shallow fry them till golden brown on both sides.
  • Serve hot and enjoy.

Sunday 10 July 2011

BROWN RICE-BAGHARA CHAWAL!!!

This dish is a normal rice Or Basmati rice cooked in onions and whole spices which gives a great taste and fragrant aroma,It's a great accompaniment for any curries.This dish is also part of Hyderabadi cuisine.
Heres the recipe:
Cooking time:25mins
Preparation time:10mins
Serves-6

Ingredients:
  • Basmati rice- 3cups
  • Onions/Piyaz-2 no(medium-sliced)
  • Ginger paste/Adrak paste-1tsp
  • Garlic paste/Lehsun paste-1tsp
  • Whole spices- Green cardamom/hari elaichi-6,Bay leaf/Tez patta-2,Cinnamon stick/Dalchini-2"inches,Caraway seeds/shahjeera-1tsp.
  • Oil-3tbsp
  • Salt to taste.

Cooking method:
  • Wash and soak the rice for atleast 30mins.keep aside.
  • In a deep pan heat oil add sliced onions and cook till golden brown now add ginger paste,garlic paste and all the whole spices and stir for another minute.
  • Now add  6 cups of water and salt and let it boil.When the water starts boiling put the rice(drain all the water in which you have soaked the rice).mix well,cover and let it cook on a medium flame for 4-5minutes,now stir again delicately else the rice grains will break.and cook for another 3minutes. after this the water will be fully absorbed and rice 3/4th done,If you find the rice is still little uncooked then add 1/4th cup of water,cover and let it cook on a very sim flame for 10minutes.
  • Ready to serve with any curries.

Saturday 9 July 2011

FRIED SILVER POMFRET-BLACKENED WITH SPICES AND FRIED!!!


SILVER POMFRET/WHITE POMFRET-This diamond shaped fish is healthy and is super tasty.Fishes are high in Omega 3 fatty acids,low in fat,high in proteins and are very heart-friendly.The one aspect of fish which I like the most is no matter how much you spice them it will always retain its own flavour,the spices can jus enhance the flavours but never kill the taste of the fish and are cooked very quickly.
Heres the recipe:
Cooking time:15mins
Preparation time:15mins.
Serves-4

Ingredients:







  • Whole Silver/white pomfret-1 kg
  • Red chilly powdr/Lal mirch powder-1 1/2tsp
  • Garlic paste/Lehsun paste-2tsp
  • Turmeric powder/haldi- 1/2tsp
  • Cumin powder/Zeera powder-1 tsp
  • Corriander powder- 1tsp
  • Lemon juice- 3tsp
  • Salt to taste
  • Fried onions for garnishing.
  • Oil for shallow frying.

Cooking method:
  • Wash the whole fish and make slits in the flesh.Squeeze out all the excess water.
  • Mix all ingredients in a bowl except fried onions,And rub this mixture nicely on the fish.
  • Marinate atleast for half an hour.
  • Heat oil and arrange the fishes and cook on medium flame,Let it cook on one side for atleast 5 mins and then turn else if you turn it very quickly it will stick to the pan. Cook on both sides till nice brown and crisp.
  • Serve hot with lemon wedges and fried onions on top.Enjoy.

SPLIT GREEN GRAM WITH FENUGREEK LEAVES-DHULI MOONG DAL COOKED IN METHI LEAVES!!!


Simple vegetables are such a delight,They are tasty,low in fats and yet nutritious and tasty.And above all low cost and very easily available.
In this recipe I used Green gram which is very easy to digest and added fenugreek leaves,tastes great with chapatis made of Sorghum flour/Jowar flour.
Heres the recipe:
Cooking time:15mins
Preparaton time:15mins
Serves:5-6 persons.

Ingredients:
  • Split green gram/Dhuli moong ki dal-250gms
  • Fresh fenugreek leaves/Methi leaves- 1/2 cup.
  • Green chillies/Hari mirch- 4 no(chopped)
  • Garlic/Lehsun- 4cloves(chopped)
  • Turmeric powder/Haldi- 1/2 tsp
  • Onions- 1no (medium sized-chopped)
  • Salt to taste
  • Oil- 2tbsp
Cooking method:
  • Wash and soak the dal for atleast half an hour in 2 cups of water.keep aside.
Note: soaked dal will cook faster.
  • In a pan heat oil Add onions and green chillies and saute for 2 min.
  • Add garlic,turmeric powder,fenugreek leaves and salt and fry for another minute.
  • Add the dal along with the water ,mix well and cook covered on a sim flame for atleast 5mins.
  • The dal will absorb all the water and Check if the dal is uncooked add little water and cook covered againn for another  5-8 min on a sim flame.
  • The dal grains shouldnt stick together.
  • Serve hot with chapatis.

Friday 8 July 2011

CHEESY POTATO SANDWICH- WITH MINT SPREAD!!!

Sandwiches-These  are such versatile food,made with breads of any type,shape or size just pop in your choice of filling and you are ready with a complete nutritious meal.Quick and easy to make,It can be a simple sandwich or a Gourmet dish,make it any way you like it and Enjoy.
This recipe is rich in carbohydrates,proteins and fibre with the use of potato,chesse and mint.
Heres the recipe:
Cooking time:5mins
Preparation time:7-8mins
Serves-1 person

Ingredients:
  • Bread slices-4 no
  • Mint dip- 2tsp.
  • Tomato ketchup- 2tsp
  • Cream cheese- 3tsp
  • Potato -1no(medium sized)
  • Butter- 2tsp.

Cooking method:
  • Boil the potato and when cool cut it in to thin slices.keep it aside.
  • On two bread slices spread evenly the mint dip and then the tomato ketchup.keep aside
  • On the remaining two slices spread the cream cheese and put the potato slices and cover it with the bread slices spread wth mint dip and tomato ketchup.
  • Heat a pan put butter and the sandwiches and toast them till nice golden brown on both sides.
  • Serve.

Thursday 7 July 2011

GLOSSARY- VARIOUS FISHES!!!

NAME: SILVER/WHITE POMFRET
BOTANICAL NAME: PAMPUS ARGENTEUS
HINDI NAME: PAPLET