IDLI- THE LOVE OF SOUTH INDIA!!!

IDLI-These are steamed cakes of rice/cream of rice and lentils mostly split husked black gram.The ingredients are first soaked for atleast 5-6 hrs and then ground to a smooth batter and then fermented 7-8hrs to give a airy,spongy and fluffy batter and finally steamed.It is served along with SAMBHAR and chutneys.

These  are mostly consumed for breakfast,a very healthy way to start you day packed with proteins,carbohydrates and less in fats.They are also gluten free and easy to digest.

Heres therecipe:
Cooking time: 15-20mins.
Preparation time:15mins
Yields: 40 idlis.

Ingredients:

• Cream of rice/idli rawa-4 cups
• Split husked black gram/Mash ki dal/Urad dal-2cups
• Salt to taste.

Cooking method:

• Wash and soak separately the idli rawa and urad dal for 5 hrs.
• Drain the water from the urad dal and with little water grind it in to smooth batter.
• Drain the water from the idli rawa and mix in the ground urad dal paste.Mix well,cover and leave it overnight or 8-10 hrs for fermenting.A good fermented and frothy batter will give soft and spongy idlis.
• In the morning before steaming add salt to the batter.
• Put water in the Idli cooker and let it get hot.
• Grease the mould and fill the Idli mould with this batter.Steam for 15 minutes.

Serve hot with Sambhar or chutneys

TIPS:

• Use a big vessel for fermentation as the batter rises and becomes double in size.
• In hot summers the batter gets fermented easily in cold weathers you may add 2tsp of curd  to the batter before fermenting or soak along with the Urad dal 1tsp of Fenugreek seeds/methi seeds and then grind, this will help in fermentation.
• Grease the mould with oil when steaming,the idlis will come out easier.
• Always let the mould cool down after steaming then remove the idlis.

VARIATIONS WITH THE IDLI BATTER:

 IDLI FRY :

Cut the leftover idlis in long pieces ,put them in a paper towel and keep it in the fridge overnight,it will become dry and wont absorb much oil while frying.when u want to serve them just heat the oil and fry the pieces till golden brown,serve hot.

DOSA WITH THE IDLI BATTER:

Add little water to make the idli batter little spreadable,And then take a ladle full batter and spread it on a hot griddle.You will get nice crisp dosas.Serve them with chutney or sambhar.

UTTAPAM WITH THE IDLLI BATTER:

Add chopped onions,corriander leaves and green chillies and  all purpose flour/maida(1tbsp of maida to 1 cup of idli batter)to the idli batter  and you can make soft spongy uttapas with this idli batter.Take a ladle full of this mixture and put it on the hot griddle,dont spread much just make a nice circle.Serve hot.

FOODOGRAPHY - PICTURES OF VARIOUS KINDS OF FOOD!!!

PIZZA AT PIZZERIA!!!

CHICKEN WHITE KORMA-SUCCULENT PIECES OF CHICKEN IN A SUBTLE WHITE SAUCE!

WHITE GRAVY- A different version of "KORMA",In this we avoid using chillies of any kind and if one wishes a little spice then green chillies and red chillies should be avoided and use White pepper powder to give the spice and keep the color white,Its a very creamy and subtle gravy yet very very exotic in its taste.A great blend of mughlai and nawabi cuisine.
Heres the recipe:
Cooking time: 35mins.
Preparation time:15mins
Serves:-5 persons.

Ingredients:

• Chicken-500gms(medium sized pieces)
• Cashewnuts/Kaju- 15no
• Almonds/badam- 15no
• Curd-200gms.
• White pepper powder/Safed kali mirch- 1tsp
• Ginger paste/Adrak-1tsp
• Garlic paste/Lehsun-1tsp
• Rose water-1tsp
• Thin cream-3tbsp
• Salt to taste
• Oil/Ghee-2tbsp.

Cooking method:

• Wash the chicken pieces thoroughly and squeeze out all the excess water.
• Soak almonds and cashewnuts in a cup of hot water for about 20 mins.When cool peel the almonds,throw the peel and grind both in the same water to a very smooth paste.
• Beat curd till smooth and lump free.
• In a deep pan heat oil and add ginger and garlic paste saute for a minute and then add the chicken pieces,Cook for about 5 mins on a high flame,stirring continously to avoid burning.Now add the curd and the kaju and badam paste,pepper powder and salt with 1/2 cup of water,Cover and cook on a slow flame for about 20 mins.Check in between,this gravy has a tendency to stick to the bottom,Add lil water if needed.
• The gravy at this stage will be thick and the chicken cooked,Add rose water and the cream and cook covered for another 2 mins.
• Ready to serve.

BOONDI RAITA- SWEET AND SAVOURY YOGURT DELIGHT WITH PINEAPPLE.

BOONDI- A Rajastani sweet and savoury snack made from gram flour.This is available in all groceries easily which is the main ingredientof our dish.

SERVES: 2 PERSONS
PREPARATION TIME: 5 MINS.

INGREDIENTS:

• YOGURT- 100GMS
• PINEAPPLE - 1 SLICE(CHOPPED)
• BOONDI - 4TBSP
• SUGAR - 2TSP
• SALT TO TASTE.

METHOD:

1. WHISK THE YOUGURT ADDING 2TBSP WATER  WITH SUGAR AND SALT,MIX WELL.
2. ADD THE PINE APPLE PIECES AND HALF OF THE BOONDI.
3. JUST BEFORE SERVING ADD THE REST BOONDI ON TOP ,THIS WAY THE BOONDI STAYS CRISPY.
4. SPRINKLE RED CHILLI POWDER AND CUMIN POWDER(OPTIONAL).
5. SERVE CHILLED OR AT ROOM TEMPERATURE.
6. ENJOY.

KHAMMAN DHOKLA - STEAMED SAVOURY CAKE OF GRAM FLOUR AND SPICES!!!!

A very healthy vegetarian "Gujarati Snack" which is quick and can be  made instantly.

   INGREDIENTS:

• 1.5 cups besan/gram flour
• 3 tsp ginger-green chilies paste
• 2 pinches of turmeric powder
• 1 tsp salt or as per taste
• 2 tsp eno or fruit salt or ½ tsp baking soda.
• 1 tsp lime juice
• 1/4 tsp of asafoetida
• 1 cup water or add as required to make a thick yet flowing batter.

 FOR TEMPERING:

• 2 tbsp oil
• 1 tsp mustard seeds
• ⅓ cup water
• 1 tsp white sesame seeds
• 1 green chili, chopped
• 1 tsp lime juice
• 2 tsp sugar

  METHOD:

•      Mix all the ingredients except eno to make a smooth batter.
•      Keep it aside for 5 minutes.
•      Meanwhile grease the steamer dish and keep water  for boiling in the         steamer,quantity of water depends upn the size of the steamer ...a medium sized  steamer will use 4cups of water.
•     Add the eno to the mixture stir evenly and quickly.
•     Put in the greased pan and now it is ready to be steamed.
•     Put the pan in the steamer ...the water has to be boiling.Steam for about 15-20                 minutes...check in between.
•     Insert a toothpick,if it comes out clean.It is done...When cool cut in squares.

                                                                                                                              FOR TEMPERING:

1. Heat the oil in a small pan put mustard seeds and allow to crackle.
2.            Add sesame seeds and chopped green chillies and saute ,do not let it over brown else it will give a bitter taste.
3.               Add water and when it comes to a boil add the sugar,let it dissolve and then pour this over the steamed cake .
4.               Garnish with chopped corriander and coconut(optional). 

     

                                       

TOP 5 INDIAN FOOD

1. MASALA DOSA : A crispy pancake served with potato curry, sambhar n coconut chutney. MASALA DOSA RECIPE                                                           

 2. CHICKEN TIKKA : Chicken pieces marinated in various spices and grilled. CHICKEN TIKKA RECIPE.

                                                                                                                                                               

3.HYDERABADI BIRYANI: Succulent pieces of meat marinated in various spices n cooked with Basmati rice on slow cooking process called "DUM".  BIRYANI RECIPE

                                                                                          

 4.TANDOORI CHICKEN: Chicken marinated in yogurt and spices and cooked in a tandoor.CHICKEN TANDOORI RECIPE

                                                                                                 

 5 .PANI PURI : Crispy puff pastry ball filled wiith potatoes,chickpeas and spiced tamarind water.

CHICKEN TIKKA- GRILLED CHICKEN PIECES IN FLAVOURFUL SPICES!!!

Chicken tikka- Chicken is the most grill freindly foods,marinate them in spices put them on skewers then on to the grill or straight on the grill and you are ready with a superlicious yummy food..A very famous fast food and yet there is less usage of fat,you can practically avoid using fat,the food will cook in its own fats.Grilling food is a very summer time activity where fun and food comes together.

Heres the recipe:
Cooking time:20mins
Preparation time:15mins
Serves-4-5 persons

Ingredients:

• Boneless chicken-1kg( I used breast meat)
• Yogurt/dahi-3tbsp
• Ginger paste/adrak paste-1tsp
• Garlic paste/Lehsan paste-2tsp
• Red chilli powder-1tsp
• Whie pepper powder- 1tsp
• Cardamom powder- 1tsp
• Dried fenugreek leaves/kasuri methi powder- 1tsp
• Lime juice/Nimbu ka ras-2tsp
• Soya sauce-1tsp
• Salt to taste
• Oil-2tsp

Cooking instructions:

• Wash the chicken pieces thoroughly and squeeze out all the excess water,.

Note: the more the moisture in the meat the more the tikkas will become dry in the end.

• Mix all the ingredients in a bowl and rub it all over the chicken pieces,Keep it in the refrigerator for atleast 1 hr or up to maximum 4hrs.

• Put the chicken pieces on the skewere and grill them 10 mins on each side,drizzle oil if u want while grilling.

• Serve hot.

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TANDOORI CHICKEN

CHICKEN SHAMI KABAB

CHICKEN SEEKH KABAB

GOAN SHRIMP CURRY!!!

Goa is famous for its exotic sea food gourmet.Rice,Coconut(coconut milk,coconut powder, fresh coconut),Sea foods,kokum(Gamboge),tamarind form important parts of the Goan cuisine.The dishes are mostly spicy and very similiar to Malvani cuisine/Konkani cuisine.

Coconut and sea food go very well with each other enhancing the taste and flavour of the dish.

Heres the recipe:

Cooking time:25min

Preparation time:15mins

Serves:4-5persons.

Ingredients:

• Large shrimps/Jhinga- 500gms.
• Fresh coconut/khopra- 1cup
• Green chillies- 2no
• Red chilly powder/lal mirch- 1tsp
• Black pepper powder/kali mirch - 1/2tsp
• Corriander powder/Dhanya powder- 1tsp
• Turmeric powder/haldi-1/2tsp
• Cumin powder/Zeera powder- 1tsp
• Tamarind paste-2tsp
• Whole cinnamon/dalchini- 2ïnch piece
• Garlic- 4cloves.
• Fresh corriander leaves- 2tbsp
• Salt to taste
• Oil- 2tbsp

Cooking method:

• Devein and wash the shrimps.keep aside.
• Grind coconut,garlic,green chillies and little salt to a fine paste.
• In a deep pan heat oil  Add the coconut paste and all the ingredients except fresh corrinader leaves and cook the mixture till oil oozes out of the mixture add liitle water if required,it takes about 15mins to cook the mixture completely and the raw smell of the spices to go.
• Add water according to the gravy consistency you want and let it boil.
• Add shrimps at this stage and fresh corriander leaves and simmer for about 6-7mins on a medium flame.
• Serve hot with rice .

DAHI WADA/DAHI BHALLE-SWEET AND SAVOURY VERSION!!!

Dahi wada is a cold appetizer popular in North India..There are two versions of it one the sweeter one and the another spicy one.The sweet Dahi wadas are popular in the states of Maharashtra and Gujarat where as the spicy dahi wadas are prepared in South India.

Dahi wadas are prepared of  fried black gram  dumpling and then soaked in curd.Simple and exotic.

Heres the recipe to make the Basic wada:

Cooking time:20mins

Preparation time:15mins.

Serves:6 persons

Ingredients:

• Split Black gram/urad dal-1 cup
• Ginger and garlic paste-1/2tsp
• Salt-1/2tsp.
• Oil for frying.

Cooking method:

• Wash and soak the dal for atleast 2-3hrs in water.
• Drain all the water from the dal and grind it to a little coarse paste adding  little water.The paste should not be watery,it should be a thick paste.
• Add salt and ginger and garlic paste,mix well and keep aside.
• Heat oil for frying.
• When the oil is hot put small dumplings of the paste and fry till golden brown.remove and keep aside.
• Take a bowl add luke warm water and put the fried dumplings and soak them for 5-6minutes.
• Lightly press each ball to take out all excess water.The wadas are now ready.You can make sweeter ones or the spicy ones with it.Heres how:

For the Sweet dahi wadas:

Ingredients:

• Curd-3cups(not sour)
• Sugar-5 tsps
• Salt- 2pinches.
• Red chilly powder/lal mirch-1/2tsp
• Cumin powder/Zeera powder-1/2tsp
• Wadas as prepared above

Method:

• Beat the curd with the sugar,1/2cup of water and salt till smooth.
• Now for serving put the wadas in the serving dish pour the beaten curd over them and sprinkle red chilly powder and cumin powder.
• Serve it with Tamarind and Mint chutney.

For The Spicy Dahi wadas:

Ingredients:

• Curd-3cups.
• Green chilly-2no
• Ginger and garlic paste-1tsp
• Salt-1tsp or more according to taste.
• Corriander leaves/dhanya/kotmir-2tbsp.
• Cumin seeds/Zeera-1/2 tsp
• Mustard seeds/Rai-1/2tsp
• Whole red chilly-2no
• Oil-2tsps.
• Wadas as prepared above.

Cooking method:

• Grind the green chilly with 1/2 cup of curd,1tbsp corriander leaves and salt to a fine paste.Mix this in rest of the curd add ginger and garlic paste and  beat the curd to a smooth paste.
• In a serving dish put the wadas and pour this curd mixture over them.keep aside
• In a small pan  heat oil add cumin seeds,mustard seeds and red chilly and let them splutter add this on the wada and curd mixture.
• Ready to serve.

GLOSSARY OF LENTILS AND PULSES!!!

 ENGLISH NAME:SPLIT CHICKPEAS.

 BINOMIAL NAME:CICER ARIETINUM.

 HINDI NAME: CHANA DAL

 ENGLISH NAME: SPLIT BLACK GRAM.

BINOMIAL NAME:VIGNA MUNGO.

HINDI NAME: URAD DAL.

 ENGLISH NAME: GREEN GRAM.

 BINOMIAL NAME: VIGNA RADIATA.

 HINDI NAME: HARI MOONG DAL.

  ENGLISH NAME: SPLIT AND HUSKED  GREEN GRAM.

 BINOMIAL NAME: VIGNA RADIATA.

 HINDI NAME: DHULI MOONG DAL.

  ENGLISH NAME: SPLIT GREEN GRAM.

 BINOMIAL NAME: VIGNA RADIATA.

 HINDI NAME: HARI MOONG DAL.

ENGLISH NAME: RED KIDNEY BEANS.
BINOMIAL NAME: PHASEOLUS VULGARIS.
HINDI NAME: RAJMA.

GLOSSARY OF CONDIMENTS AND SPICES WITH IMAGES!!!

 NAME: BAY LEAF

 BOTANICAL NAME: LAURUS NOBILIS.

 HINDI NAME: TEZ PATTA.

 NAME: BLACK PEPPER CORNS

 BOTANICAL NAME: PIPER NIGRUM.

 HINDI NAME: SABUT KALI MIRCH.

 NAME: GREEN CARDAMOM.

 BOTANICAL NAME: ELETTARIA CARDAMOMUM.

 HINDI NAME: HARI ELAICHI.

NAME: CINNAMON.

BOTANICAL NAME: CINNAMOMUM VERUM.

HINDI NAME: DALCHINI.

 NAME: CUMIN SEEDS.

 BOTANICAL NAME:CUMINUM CYMINUM.

 HINDI NAME: SAFED ZEERA.

 NAME: NIGELLA SEEDS/ONION SEEDS.

 BOTANICAL NAME: NIGELLA SATIVA.

 HINDI NAME: KALONJI.

 NAME: CLOVE.

 BOTANICAL NAME:SYZYGIUM AROMATICUM.

 HINDI NAME: LAUNG.

NAME: BLACK MUSTARD SEEDS.

BOTANICAL NAME: BRASSICA NIGRA.

HINDI NAME: RAI.

NAME:WHOLE RED CHILLIES.

BOTANICAL NAME: FRUITS OF THE PLANT GENUS CAPSICUM.

HINDI NAME: SABUT LAL MIRCH.

FRIED KING FISH IN GREEN SPICE PASTE!!!

FISH- They are very rightly called the "BRAIN-FOOD"   because of the omega-3 fatty acids in them,lower in saturated fat, total fat and calories than comparable portions of meat or poultry,It helps in lowering cholesterol level and in controlling blood pressure. It is important that you make fish a part of your balanced diet but be little cautious about the source and the amount of intake.

In this recipe I used small King fish.

Heres the recipe:

Cooking time:15mins.

Preparation time:20mins

Serves- 5 persons.

 Ingredients:

• King fish/Mackerel- 1kg(cut in to medium sized pieces)
• Green chillies- 5 no
• Turmeric powder/haldi-1/2tsp
• Cumin seeds-1tsp
• Garlic- 6 cloves
• Corriander leaves- 2tbsp
• Lime juice-2tsp
• Salt to taste.
• Wheat flour-1tbsp.
• Oil for shallow frying.

Cooking method:

• Clean and wash the fish pieces.Keep aside.
• Grind to a fine paste with little water green chillies,garlic,corriander leaves,cumin seeds and salt.
• Now mix in the fish pieces the ground chilly paste ,put turmeric powder,flour and lime juice,mix well and marinate for 30mins.

• Heat oil for  shallow frying and put the fish pieces and fry till golden brown on both sides,Do not turn them again and again,let it brown on one side and then turn to the other side.

• Serve hot

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.