While I obviously often come across recipes that I want to make, less often I come across a recipe that I really really want to make, one that won't leave my brain. I may not jump up and make the recipe immediately. In fact, sometimes it may take me years to get to it, but I won't forget about it. So time goes i want to keep adding my favorite collections of recipes to this blog site. Most of them are tried out and some are yet to make. Having said that here are some more recpies.
Pepper chicken
Ingredients:
1/2 lb Chicken(cut into medium size pieces)
2 Onion (medium size)
1 Tomato
1 tsp Chilli powder
2 tsp Coriander powder
11/2 tsp Ginger-garlic Paste
1/2 tsp Fennel
1/2 tsp Turmeric powder
2 Cinnamon(medium size)
1/2 tsp Garam masala powder
4 Cloves
2 Bay leaves
1 tbsp Curd(optional)
1 tbsp Cumin seeds
Oil
Coriander leaves for garnishing
Salt for taste
Method:
1. Marinate the chicken with ginger-garlic paste,turmeric powder,garam masala & salt.
2. Pre-heat the oil in a pan & spultter fennel seeds, Cinnamon,Cloves & bay leaves.
3. Then, add the chopped onion & fry till golden brown & add chopped tomato now and cook the tomato till the oil comes seperate from onion & tomato.
4. And now, add the marinated chicken.Don't add water to the gravy & cook it for 10 to 15 minutes in medium heat.
5. Now,add the chilli powder & coriander powder & mix well with the chicken.
6. Garnish the chicken with the coriander leaves & keep the flame in low heat & close the pan for 5 minutes till the oil comes seperate from the chicken.
7. Serve the chicken with Rice,Roti,Puri & Paratha.
Green peas pulao (pilaf)
Ingredients I:
Basmati rice – 1 and 1/2 cups
Bay leaf – 1
Cardamom – 1
Fennel seeds -1 tsp
Oil – 2 tbsp
Ghee – 2 tbsp
Green peas – 1/4 cup
Chopped onion – 1/2 cup
Tomato – 1
Chopped cilantro for garnishing
Ingredients II:
Coriander leaves – 1 and 1/2 cups
1″ Cinnamon stick – 1
Cloves – 3
Ginger – 3/4 inch
Garlic cloves – 3
Coconut – 4 tbsp
Green chillies (2″ size) – 2
Method of Preparation:
Grind Ingredients II and make a paste by adding a little water.
Soak basmati rice in water for 20 minutes. Drain rice.
Heat ghee in a pan and add the rice.
Mix well so that rice is coated with ghee. Turn off the heat.
Cook rice in 3 cups of water until fully cooked. Rice grains has to be separate.
If you use a pressure cooker, leave it for a whistle.
Heat oil and ghee in a wide pan and add fennel seeds, cardamom, bay leaf.
Now add onions and a little salt and saute for 2 to 3 minutes.
Add chopped tomatoes and cook for 3 minutes and add the ground paste and peas. Mix well till the raw smell goes off and becomes a thick gravy.
Once the rice is cooked add it to the gravy and mix well. Garnish with chopped cilantro.
Prawn fry (I have made this many times)
Ingredients:
Prawns 1/2 kg
Onion 2 big
Tomato 1 big
Ginger paste 1 Tbsp
Garlic paste 1 Tbsp
Turmeric pdr 1/2 Tsp
Chilly pdr 3 Tsp
Mustard seeds
Curry leaves
Water
Salt
Oil
Marinate prawns with chilly pdr, salt, little turmeric pdr, ginger and garlic paste for 1/2 hr. Shallow fry it and keep it aside. Heat oil in a pan and add mustard seeds. When it splutters, add curry leaves and sliced onion. Saute till it turns brown and add rest of the chilly pdr and turmeric pdr. Mix and add the chopped tomato. Cook it well and put the shallow fried prawns into it. Pour little water into it and cook it for a few mins.
Tamarind rice (my favorite) please google the word tamarind and you will get a better idea and description
Ingredients;
tamarind -200 gms
salt -25gms
red chilly -3/4 cup
curry leaves-10 strings
coriander seeds-1/4 cup
cumin seeds-1/4 cup
mustard seeds-3 tsp
turmeric powder-2 tsp
asafoetida-1/4tsp(optional)
jaggery or brown sugar-1 tsp(optional)
vegetable oil-5 tsp
for /rice:
cooked rice -2 cups(each grain should be separate)
green chillies-5-6 slit into length wise
curry leaves-2 strings
peanuts-2 tsp
chana dal-2tsp
preparation:
This process take total 45 mins to1 hr.first soak the tamarind in less warm water about 30 mins or put it in microwave about 5 mins,cool down it and get the pulp.prepare 3 cups of tamarind extract from the tamarind pulp.make sure the extract should be thick but not too thick.heat oil in skillet add few coriander,cumin,mustard seeds.add 3 strings of curry leaves and turmeric powder.saute for few seconds.then add tamarind extract.cook about 15 mins,then add red chillies and salt to it.cook for another 20 mins.
mean time in pan fry coriander,cumin,mustard seeds separately and ,fry remaining curry leaves(7 strings) in 1/2 tsp of oil till they become crunchy.cool down them.In a blender combine all and make them into fine powder.add this powder to cooking tamarind pulp.
stir it well,cook another 20 to 30 mins.at this time add asafoetida and jaggery.
cook till the moisture evaporates and it leaves raw smell.turn off the flame.cool down it and transfer it into container. and it will become thick.
keep it in fridge.it will store for long time about 4 to 6 months but don't touch the water. we can use it as instant pulihora mix.
Tamarind Rice Preparation:
Take the cooked rice in a wide bowl or plate,add 2 scoops ( or according to your taste)of tamarind paste(pulusu) to rice.mix it well.heat oil in a pan add chana dal and pea nut fry till the turned into light golden color then add green chillies,curry leaves saute for few mins.add this fried seasoning to rice.Mix it well.tamarind rice is ready to eat.let it sit for 2 to 3 hrs then rice will absorb all the flavours.
Brinjal (egg plant) curry
Ingredients:
4 Brinjal
2 Potato
1/2tsp Fenugreek seeds
2 Medium size onion
2 Medium size tomato
2tbsps Coriander powder
1tbsp Chilli powder
1tsp Ginger-garlic paste
2 Lemon size tarmarind(soaked in hot water for 10 mts & take the juice)
or 2 tbsps Tarmarind concentrate
3tbsps Coconut Paste
Oil
Salt for taste
Curry leaves for garnishng
Method:
1. Pre-heat the oil in a kadai & put the fenugreek seeds & let them splutter.
2. Add the chopped onion & fry till slight golden brown add the ginger-garlic paste & fry for 5-6 mts.
3. Add the chopped tomato & fry it for 6-7 mts.Now,add the spices,brinjal & Potato cook the vegetables in the masala for next 5-6mts.
4. Then pour the tarmarind water & a cup of water & cook the gravy till the potato cooks.
5. Finally, add the coconut paste & cook for next 7-8mts.Garnish it with curry leaves.
6. The gravy is ready you can serve hot with rice,roti.
Fish sambal (curry)
For Fish fry:
1 lb Mackeral Fish (any other fish like halibut/sardine/salmon can be substituted)
1 tsp Ginger garlic paste
2 tsp Coriander powder
1 tsp Chilli Powder
1/4 Turmeric powder
1 tsp salt
Oil for fry
For the Gravy:
5 Medium size onion
5 Medium size tomato
1/2 tsp Ginger-garlic paste
1/2 tsp Mustard seeds
1/4 tsp Turmeric powder
1 tsp Chilli powder
1/4 Tarmarind concentrate
4 tbsp Coconut grated
1 tsp Salt
Oil
Method:
Marinate the fish with the ginger-garlic paste,salt,coriander powder,chilli powder & turmeric powder for 15 mts & fry the fish till the fish is half done.
. Now,in a kadai splutter the mustard seeds & add the lengthwise cut onions.
3. Fry the onion till it is half done.Add the ginger-garlic paste & the chilli powder & cook for 4-5mts.(don't over cook the onion it should be half done.You have to see the onion in the gravy )
4. Then,add the chopped tomatos,salt & the turmeric powder & cook till the gravy seperates from the oil.
5. Add the tarmiand concentrate cook for 2-3mts.Now,add the fish & cook for 5mts.
6. Add the coconut paste cook the gravy for 5-6mts.
7. Fish sambal is ready serve with rice,roti,puri & naan.It will be very good with all.
Dry chicken with spices
Ingredients:
1/2 lb Chicken(cut into medium size pieces)
2 Onion (medium size)
1 Tomato
1 tsp Chilli powder
2 tsp Coriander powder
11/2 tsp Ginger-garlic Paste
1/2 tsp Fennel
1/2 tsp Turmeric powder
2 Cinnamon(medium size)
1/2 tsp Garam masala powder
4 Cloves
2 Bay leaves
1 tbsp Curd(optional)
1 tbsp Cumin seeds
Oil
Coriander leaves for garnishing
Salt for taste
Method:
1. Marinate the chicken with ginger-garlic paste,turmeric powder,garam masala & salt.
2. Pre-heat the oil in a pan & spultter fennel seeds, Cinnamon,Cloves & bay leaves.
3. Then, add the chopped onion & fry till golden brown & add chopped tomato now and cook the tomato till the oil comes seperate from onion & tomato.
4. And now, add the marinated chicken.Don't add water to the gravy & cook it for 10 to 15 minutes in medium heat.
5. Now,add the chilli powder & coriander powder & mix well with the chicken.
6. Garnish the chicken with the coriander leaves & keep the flame in low heat & close the pan for 5 minutes till the oil comes seperate from the chicken.
7. Serve the chicken with Rice,Roti,Puri & Paratha.
Pepper chicken
Ingredients:
1/2 lb Chicken(cut into medium size pieces)
2 Onion (medium size)
1 Tomato
1 tsp Chilli powder
2 tsp Coriander powder
11/2 tsp Ginger-garlic Paste
1/2 tsp Fennel
1/2 tsp Turmeric powder
2 Cinnamon(medium size)
1/2 tsp Garam masala powder
4 Cloves
2 Bay leaves
1 tbsp Curd(optional)
1 tbsp Cumin seeds
Oil
Coriander leaves for garnishing
Salt for taste
Method:
1. Marinate the chicken with ginger-garlic paste,turmeric powder,garam masala & salt.
2. Pre-heat the oil in a pan & spultter fennel seeds, Cinnamon,Cloves & bay leaves.
3. Then, add the chopped onion & fry till golden brown & add chopped tomato now and cook the tomato till the oil comes seperate from onion & tomato.
4. And now, add the marinated chicken.Don't add water to the gravy & cook it for 10 to 15 minutes in medium heat.
5. Now,add the chilli powder & coriander powder & mix well with the chicken.
6. Garnish the chicken with the coriander leaves & keep the flame in low heat & close the pan for 5 minutes till the oil comes seperate from the chicken.
7. Serve the chicken with Rice,Roti,Puri & Paratha.
Green peas pulao (pilaf)
Ingredients I:
Basmati rice – 1 and 1/2 cups
Bay leaf – 1
Cardamom – 1
Fennel seeds -1 tsp
Oil – 2 tbsp
Ghee – 2 tbsp
Green peas – 1/4 cup
Chopped onion – 1/2 cup
Tomato – 1
Chopped cilantro for garnishing
Ingredients II:
Coriander leaves – 1 and 1/2 cups
1″ Cinnamon stick – 1
Cloves – 3
Ginger – 3/4 inch
Garlic cloves – 3
Coconut – 4 tbsp
Green chillies (2″ size) – 2
Method of Preparation:
Grind Ingredients II and make a paste by adding a little water.
Soak basmati rice in water for 20 minutes. Drain rice.
Heat ghee in a pan and add the rice.
Mix well so that rice is coated with ghee. Turn off the heat.
Cook rice in 3 cups of water until fully cooked. Rice grains has to be separate.
If you use a pressure cooker, leave it for a whistle.
Heat oil and ghee in a wide pan and add fennel seeds, cardamom, bay leaf.
Now add onions and a little salt and saute for 2 to 3 minutes.
Add chopped tomatoes and cook for 3 minutes and add the ground paste and peas. Mix well till the raw smell goes off and becomes a thick gravy.
Once the rice is cooked add it to the gravy and mix well. Garnish with chopped cilantro.
Prawn fry (I have made this many times)
Ingredients:
Prawns 1/2 kg
Onion 2 big
Tomato 1 big
Ginger paste 1 Tbsp
Garlic paste 1 Tbsp
Turmeric pdr 1/2 Tsp
Chilly pdr 3 Tsp
Mustard seeds
Curry leaves
Water
Salt
Oil
Marinate prawns with chilly pdr, salt, little turmeric pdr, ginger and garlic paste for 1/2 hr. Shallow fry it and keep it aside. Heat oil in a pan and add mustard seeds. When it splutters, add curry leaves and sliced onion. Saute till it turns brown and add rest of the chilly pdr and turmeric pdr. Mix and add the chopped tomato. Cook it well and put the shallow fried prawns into it. Pour little water into it and cook it for a few mins.
Tamarind rice (my favorite) please google the word tamarind and you will get a better idea and description
Ingredients;
tamarind -200 gms
salt -25gms
red chilly -3/4 cup
curry leaves-10 strings
coriander seeds-1/4 cup
cumin seeds-1/4 cup
mustard seeds-3 tsp
turmeric powder-2 tsp
asafoetida-1/4tsp(optional)
jaggery or brown sugar-1 tsp(optional)
vegetable oil-5 tsp
for /rice:
cooked rice -2 cups(each grain should be separate)
green chillies-5-6 slit into length wise
curry leaves-2 strings
peanuts-2 tsp
chana dal-2tsp
preparation:
This process take total 45 mins to1 hr.first soak the tamarind in less warm water about 30 mins or put it in microwave about 5 mins,cool down it and get the pulp.prepare 3 cups of tamarind extract from the tamarind pulp.make sure the extract should be thick but not too thick.heat oil in skillet add few coriander,cumin,mustard seeds.add 3 strings of curry leaves and turmeric powder.saute for few seconds.then add tamarind extract.cook about 15 mins,then add red chillies and salt to it.cook for another 20 mins.
mean time in pan fry coriander,cumin,mustard seeds separately and ,fry remaining curry leaves(7 strings) in 1/2 tsp of oil till they become crunchy.cool down them.In a blender combine all and make them into fine powder.add this powder to cooking tamarind pulp.
stir it well,cook another 20 to 30 mins.at this time add asafoetida and jaggery.
cook till the moisture evaporates and it leaves raw smell.turn off the flame.cool down it and transfer it into container. and it will become thick.
keep it in fridge.it will store for long time about 4 to 6 months but don't touch the water. we can use it as instant pulihora mix.
Tamarind Rice Preparation:
Take the cooked rice in a wide bowl or plate,add 2 scoops ( or according to your taste)of tamarind paste(pulusu) to rice.mix it well.heat oil in a pan add chana dal and pea nut fry till the turned into light golden color then add green chillies,curry leaves saute for few mins.add this fried seasoning to rice.Mix it well.tamarind rice is ready to eat.let it sit for 2 to 3 hrs then rice will absorb all the flavours.
Brinjal (egg plant) curry
Ingredients:
4 Brinjal
2 Potato
1/2tsp Fenugreek seeds
2 Medium size onion
2 Medium size tomato
2tbsps Coriander powder
1tbsp Chilli powder
1tsp Ginger-garlic paste
2 Lemon size tarmarind(soaked in hot water for 10 mts & take the juice)
or 2 tbsps Tarmarind concentrate
3tbsps Coconut Paste
Oil
Salt for taste
Curry leaves for garnishng
Method:
1. Pre-heat the oil in a kadai & put the fenugreek seeds & let them splutter.
2. Add the chopped onion & fry till slight golden brown add the ginger-garlic paste & fry for 5-6 mts.
3. Add the chopped tomato & fry it for 6-7 mts.Now,add the spices,brinjal & Potato cook the vegetables in the masala for next 5-6mts.
4. Then pour the tarmarind water & a cup of water & cook the gravy till the potato cooks.
5. Finally, add the coconut paste & cook for next 7-8mts.Garnish it with curry leaves.
6. The gravy is ready you can serve hot with rice,roti.
Fish sambal (curry)
For Fish fry:
1 lb Mackeral Fish (any other fish like halibut/sardine/salmon can be substituted)
1 tsp Ginger garlic paste
2 tsp Coriander powder
1 tsp Chilli Powder
1/4 Turmeric powder
1 tsp salt
Oil for fry
For the Gravy:
5 Medium size onion
5 Medium size tomato
1/2 tsp Ginger-garlic paste
1/2 tsp Mustard seeds
1/4 tsp Turmeric powder
1 tsp Chilli powder
1/4 Tarmarind concentrate
4 tbsp Coconut grated
1 tsp Salt
Oil
Method:
Marinate the fish with the ginger-garlic paste,salt,coriander powder,chilli powder & turmeric powder for 15 mts & fry the fish till the fish is half done.
. Now,in a kadai splutter the mustard seeds & add the lengthwise cut onions.
3. Fry the onion till it is half done.Add the ginger-garlic paste & the chilli powder & cook for 4-5mts.(don't over cook the onion it should be half done.You have to see the onion in the gravy )
4. Then,add the chopped tomatos,salt & the turmeric powder & cook till the gravy seperates from the oil.
5. Add the tarmiand concentrate cook for 2-3mts.Now,add the fish & cook for 5mts.
6. Add the coconut paste cook the gravy for 5-6mts.
7. Fish sambal is ready serve with rice,roti,puri & naan.It will be very good with all.
Dry chicken with spices
Ingredients:
1/2 lb Chicken(cut into medium size pieces)
2 Onion (medium size)
1 Tomato
1 tsp Chilli powder
2 tsp Coriander powder
11/2 tsp Ginger-garlic Paste
1/2 tsp Fennel
1/2 tsp Turmeric powder
2 Cinnamon(medium size)
1/2 tsp Garam masala powder
4 Cloves
2 Bay leaves
1 tbsp Curd(optional)
1 tbsp Cumin seeds
Oil
Coriander leaves for garnishing
Salt for taste
Method:
1. Marinate the chicken with ginger-garlic paste,turmeric powder,garam masala & salt.
2. Pre-heat the oil in a pan & spultter fennel seeds, Cinnamon,Cloves & bay leaves.
3. Then, add the chopped onion & fry till golden brown & add chopped tomato now and cook the tomato till the oil comes seperate from onion & tomato.
4. And now, add the marinated chicken.Don't add water to the gravy & cook it for 10 to 15 minutes in medium heat.
5. Now,add the chilli powder & coriander powder & mix well with the chicken.
6. Garnish the chicken with the coriander leaves & keep the flame in low heat & close the pan for 5 minutes till the oil comes seperate from the chicken.
7. Serve the chicken with Rice,Roti,Puri & Paratha.
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