Showing posts with label curry powders and chutney powders. Show all posts
Showing posts with label curry powders and chutney powders. Show all posts

Monday, September 28, 2015

Saoji mutton


Nagpur and Vidarbha has its own culinary treats. Nagpur itself has its own specialty cuisine like  “Saoji”. Nagpurians are known for their love for spicy food which is prominently evident in popularity of Saoji Food.  Saoji Mutton is cooked in a delicious gravy of dry coconut and whole garam masalas roasted and ground. The key ingredient in this recipe is " Saoji spice powder",which gives very robust flavour to this dish.




“Saoji spice power/garam masala powder” recipe is consisting of varieties of garam masala which enhance the taste of this mutton curry. This is one of best garam masala powder recipe which has best combination of Indian spices. Additionally dry coconut used while cooking brings extra thickness to mutton gravy. This recipe is also famous  because of its spicy flavor and aroma.The recipe may seem long, but is incredibly easy to make. Just make sure you have all the ingredients ready.This curry  powder can even be made a week in advance and stored in air-tight bottles.





INGREDIENTS
  1. 1 kg -Mutton,  (Cut that into small pieces of 1 inch with bone)
  2. 1 teaspoon turmeric powder
  3. Salt to taste
  4. 2tsp Lemon Juice
  5.  Saoji Garam Masala powder
  6. Brown onion paste*
  7. 3 tomatoes ,chopped
  8. 2tbsp+2tbsp  Ginger Garlic paste
  9. 1tsp byadgi chilli powder
  10. 1/2 cup Coriander leaves chopped
Saoji Garam Masala powder*:
  1. Oil- 3 tablespoons
  2. Dry coconut- 1/2 cup ,grated
  3. Black cardamoms- 1
  4. Green cardamoms- 10
  5. Coriander seeds- 4tsp
  6. Shahi jeera- 1teaspoon
  7. Cumin-1tsp
  8. Cloves- 12
  9. Black pepper- 1tsp
  10. Cinnamon- 4 pieces of 1 inch each
  11. Bay leaves- 2
  12. Dry byadgi red chilies-10-12
  13. Khuskhus (poppy seeds) 2 tsp
  14. Stone flower (Dagad phool)- 2 tsp
  15. Mace-1 small
  16. Salt- 3tsp
Method for the saoji masala powder*
Heat oil in a shallow/heavy bottomed pan,add all the ingredient.Roast till copra turns to dark golden brown colour. Make sure to roast on very low flame to prevent burning of the spices.

Method of making brown onion paste:
Slice 3 onions and deep fry in oil till it changes to golden brown colour and drain the excess oil from onions and grind to a paste by adding little amount of water.

Method for the main curry:

  1. Marinate the pieces of mutton with lemon and turmeric powder for about 3-4 hours
  2. Now take pressure cooker add marinated muttton pieces and saute them on high gas till pieces get light brown.
  3. Then add paste of ginger garlic and fried onions and mix well with the mutton pieces.
  4. Once these pieces gets fried with both the paste add 1/2 of the Saoji masala powder * which is made earlier.
  5. Add salt as per taste and 3-4 cups water and mix well and then cover the cooker with a lid.
  6. Cook this mutton in pressure cooker till three- four whistles depending on the tenderness .
  7. Meantime prepare one more masala paste by adding remaining Saoji masala powder,1/2 of the coriander leaves and tomatoes and grind it to smooth paste.
  8. Take a pan add some oil and saute this ground masala paste and add 2tbsp ginger garlic paste and 1tsp chilly powder and saute till oil comes on top.
  9. Now add the cooked mutton pieces and bring it boil,check the seasoning and cook for about 10 minutes on medium flame
  10. Serve this mutton with bread/ pav or rice bhakri

Thursday, January 15, 2015

Sankranti special... white sesame seed/thil chikki

 
 Winter special...crunchy n healthy white sesame brittle or chikki a perfect afternoon snack.
Chikki is a sweet, prepared by mixing various types of nuts and other ingredients either with jaggery or sugar. These ingredients are mixed with thick syrup made of jaggery or sugar. thil and ground nut chikki is great for health and very popular in India.
It's normally eaten in winter season. Both protein and iron are found in this chikki, in adequate quantity. If you like peanuts you will definitely like the peanuts chikki. Today, let`s  prepare the  thil and peanut Chikki.Preparation Time: 10-15 minutes
Cooking Time: 15 minutes
Servings: 10
  1. 1/2 cup White Sesame Seeds or Til
  2. 1/4 cup,Ground nut/shenga
  3. 1/4 cup,grated jaggery,ghud
  4. 2tbsp sugar
  5. 2tsp Ghee
  6. Ghee for greasing
Method:
  • Over a medium flame, lightly roast the sesame seeds for a few minutes or until the light brown in color.
  • Once done, keep the seeds aside to cool and then repeat the process with the Ground nuts 
  • once you are done with the roasting,peel off the skin and grind it to coarse powder.
  • Grease the back of a flat plate or wooder flat board with a little ghee and keep it aside.
  • Next, in a pan, heat the ghee and then add the jaggery and sugar
  • Simmer under low flame until the entire jaggery melts and caramelizes such that it forms a hard ball when you place a drop in cold water.
  • Once the jaggery is melted, mix it thoroughly with the roasted seeds and Ground nut powder. Next, pour the entire mixture over the greased plate and roll it into thin sheets with the help of a greased rolling pin.
  • Allow it to cool for some time and then cut it into square pieces.
  • Store it in an air tight container, so that you can have the chikki, whenever you feel like it.

Friday, December 5, 2014

Methi Bhath


If you are looking for a healthy lunch or dinner ideas this is it. This bhath/rice is my family favorite.The earthy flavour of fenugreek leaves will fill your house with robust aroma. . My recipe is very different from a usual Bhath as i have used pressure cooker to save my time. Do try and let me know..


Ingredient's
2 cups Broken basmathi rice
2 cup Fenugreek leaves
3 medium sized potato, cut into thin triangular pieces
2 Carrots cut into small pieces
1/2 cups French beans, cut into 1/2 inch pieces
2tsp Cumin/ jeera
1 Bay leaf,
1 Cinnamon stick
2 Cardamoms,
2 Onion
1 1/2tsp ginger-garlic paste 
1tsp Kasoori methi
1tsp red chili powder,
 1tsp turmeric, 
2tsp sambar powder
1 tbsp Tamarind pulp or 2 chopped tomatoes ( here i have used tamarind )
 Ghee or oil 4 tbsp
Salt to taste
 Method:
  • Wash and soak the rice for about 15 minutes.
  • Wash and drain fenugreek leaves .Roughly chop the leaves and keep aside .
  • Heat oil in a pressure cooker, add cumin, cinnamon, cardamoms and bay leaf stir fry 30 secs. Add the chopped fenugreek leaves and saute for 2-3 minutes. 
  • Add  onion and saute for couple of minutes and then add french beans and carrots and stir again till beans changes its colour a bit.
  • Add ginger-garlic paste and kasoori methi and saute for 4-5 minutes. Add red chili powder turmeric and sambar powder and salt mix and saute for couple of seconds. Reduce heat, add the soaked rice, mix gently, then add 3cups of water and tamarind pulp ,close the lid and pressure cook for 2 whistles.  Remove onto a serving bowl. Garnish with fresh coriander leaves. Serve warm with raita or any curry of your choice.

Ingredients Basmati rice – 1 cup Fresh fenugreek leaves / methi – 1 bunch Ginger- 1 tsp, finely crushed Garlic- 1 tsp, finely crushed Onion- 1 medium, chopped Tomato- 1 medium, chopped Green chilies- 2, chopped Red chili powder- 1 tsp Turmeric powder- 1/3 tsp Garam Masala powder- 1/3 tsp Salt- To taste Water- 2 & 1/2 cups or as required Cilantro- For garnish Lemon juice- To taste For Tempering Bay leaf- 1 Cumin seeds- 1/2 tsp Cardamom- 2 Cinnamon- 1 stick Cloves- 2 Black pepper- 2 Oil- 2 tbsp How to Make Methi Pulao Wash and soak the rice for about 20 minutes. Heat oil in a heavy bottom pan. Toss in cumin seeds and allow them to sizzle. Now add the black peppercorns, cinnamon stick, cardamoms, bay leaf, cloves and sauté for 10-15 seconds till they become fragrant. Bring on the onion and fry till they turn a little golden. Add in the crushed garlic, ginger and green chilies and sauté for a minute. The raw smell should completely wane away. Add the chopped tomatoes and cook them till they turn soft. The oil will begin to separate. Add turmeric powder, red chili powder, garam masala powder and salt. Add the methi or fenugreek leaves and cook for 2 minutes. Toss in the rice and combine everything well. Sauté the rice with the masala for 5 minutes. Sprinkle little water every now and then to prevent the rice from burning. Sautéing the rice with spices increases the flavor. So, don’t skip it. Pour in 2 & 1/2 cups of water and allow it to boil. Let the rice cook till there is some water left. Cover the pan and let the rice get steamed for 10-12 minutes. When the rice is done, add the lemon juice as per your taste. Finish the pulao with cilantro. Serve hot with curd or a side dish.

Read more at: http://recipes.snydle.com/methi-pulao-recipe-fenugreek-pilaf-recipe.html | Yummy Recipes
Ingredients Basmati rice – 1 cup Fresh fenugreek leaves / methi – 1 bunch Ginger- 1 tsp, finely crushed Garlic- 1 tsp, finely crushed Onion- 1 medium, chopped Tomato- 1 medium, chopped Green chilies- 2, chopped Red chili powder- 1 tsp Turmeric powder- 1/3 tsp Garam Masala powder- 1/3 tsp Salt- To taste Water- 2 & 1/2 cups or as required Cilantro- For garnish Lemon juice- To taste For Tempering Bay leaf- 1 Cumin seeds- 1/2 tsp Cardamom- 2 Cinnamon- 1 stick Cloves- 2 Black pepper- 2 Oil- 2 tbsp How to Make Methi Pulao Wash and soak the rice for about 20 minutes. Heat oil in a heavy bottom pan. Toss in cumin seeds and allow them to sizzle. Now add the black peppercorns, cinnamon stick, cardamoms, bay leaf, cloves and sauté for 10-15 seconds till they become fragrant. Bring on the onion and fry till they turn a little golden. Add in the crushed garlic, ginger and green chilies and sauté for a minute. The raw smell should completely wane away. Add the chopped tomatoes and cook them till they turn soft. The oil will begin to separate. Add turmeric powder, red chili powder, garam masala powder and salt. Add the methi or fenugreek leaves and cook for 2 minutes. Toss in the rice and combine everything well. Sauté the rice with the masala for 5 minutes. Sprinkle little water every now and then to prevent the rice from burning. Sautéing the rice with spices increases the flavor. So, don’t skip it. Pour in 2 & 1/2 cups of water and allow it to boil. Let the rice cook till there is some water left. Cover the pan and let the rice get steamed for 10-12 minutes. When the rice is done, add the lemon juice as per your taste. Finish the pulao with cilantro. Serve hot with curd or a side dish.

Read more at: http://recipes.snydle.com/methi-pulao-recipe-fenugreek-pilaf-recipe.html | Yummy Recipes

Monday, August 4, 2014

Hyderabadi style Dum Pukth Murgh

Dum PUkth Murgh/Hyderabadi style
  

Enjoy this deliciously rich and tasty Hyderabadi slow cooked Chicken curry using Dum method.
This is very late recap of my Eid ul Fitr (almost 5 days late), perhaps appropriately so. This year  instead of mutton i have cooked this chicken masala for a change.
 ‘Dum’ means to ‘breathe in’ and ‘Pukht’ to 'cook'. Dum Pukht cooking uses a round, heavy – bottomed pot, a handi, in which food is tightly sealed and cooked over a slow fire. There are two main aspects to this style of cooking; bhunao and Dum, or ‘roasting’ and ‘maturing’ of a prepared dish. In this style of cuisine, Herbs and spices play an extremely critical role. The process of slow roasting gently persuades each to release maximum flavor. And the sealing of the lid; the sealing of the lid of the handi with dough achieves maturing. Cooking slowly in its juices, the food retains all its natural aromas and becomes imbued with the richness of flavors that distinguishes the cuisines..



Ingredients for the main dish:
  1. 500 gms chicken (breast pieces or leg pieces) 
  2. ½ tsp turmeric powder
  3. ¾ tsp green chilies.chopped
  4. ¾ tsp chicken masala Powder *
  5. ¾ tsp salt
  6. ¾ cup curd
  7. 1 tsp lemon juice
  8. 2 units green cardamom
  9. 3 pieces of cinnamon 
  10. 1 bunch green coriander leaves
  11. 2tsp Kasoori methi ,crushed
  12. 2 fried onion
  13. 2 tsp ginger garlic paste
  14. 1 tbsp oil 
  15. A little bit of kneaded wheat dough for seal the edges of the pan ( roti dough)
Ingredients for chicken masala Powder:
  1. 2tbsp Coriander seeds
  2. 1tsp Jeera/cumin
  3. 3-4 pieces of cinnamon
  4. 1 big cardamom
  5. 2 green cardamom
  6. 1 small piece of mace
  7. 1tbsp Saunf/fennel
  8. 1Star anise
  9. 1tsp Poppy seed
  10. 1tsp Black Pepper corns
  11. 4-5 Guntur chillies/ Hot Dried red chillies 
  12. 10-12 cashew nuts 
  • Star anise
    1-2
  • Black cardamom
    6
  • Black peppercorns
    2 1/2 teaspoons
  • Cinnamon
    10 1 inch stick
  • Cloves
    1 tablespoon
  • Green cardamom
    4 grams
  • Mace
    1 blade
  • Coriander seeds
    4 tablespoons
  • Cumin seeds
    3 tablespoons
  • Nutmeg grated
    1 teaspoon
  • Salt
    1/2 teaspoon
  • - See more at: http://www.sanjeevkapoor.com/recipe/Garam-Masala.html#sthash.hYDK7XsC.dpuf
  • Star anise
    1-2
  • Black cardamom
    6
  • Black peppercorns
    2 1/2 teaspoons
  • Cinnamon
    10 1 inch stick
  • Cloves
    1 tablespoon
  • Green cardamom
    4 grams
  • Mace
    1 blade
  • Coriander seeds
    4 tablespoons
  • Cumin seeds
    3 tablespoons
  • Nutmeg grated
    1 teaspoon
  • Salt
    1/2 teaspoon
  • - See more at: http://www.sanjeevkapoor.com/recipe/Garam-Masala.html#sthash.hYDK7XsC.dpuf

     METHOD
     chicken Masala Powder*
    • Take a pan and lightly roast all the spices together except cashew nuts on the low flame.
    • Let it cool and grind to a fine powder with the cashew nuts.
     Main dish
    Marinated chicken
    • Make a marinade by adding curd, turmeric powder, green chilies, chicken masala*, salt, lemon juice, green cardamom,cinnamon kasuri methi and ginger garlic paste in a bowl.
    • Then add the chicken to this marinade and allow it to rest for about 20 minutes to 1 hour.
    • Now transfer this marinated chicken to a heavy bottomed handi/sauce pan,and cover it with a lid. Now use the wheat dough and seal it nicely so that steam do not escape.
    • Cook in a low flame for 25-30 minutes.
    • Garnish it with chopped coriander leaves and serve hot with Naan/rotis /chapati

    Saturday, April 21, 2012

    Oats chutney powder

    Yesterday i tried chutney powder using oats for the first time,which was so delicious and yum As.we all know  it is a good source of dietary fibre."soluble fibre from oatmeal is low in saturated fat and cholesterol may reduce the risk of heart disease".source: U.S.FDA.So it is a great way to start your day with plenty of Energy.
                  My kids do not like oats if i give them like a porridge .So i just add in our own south indian breakfast to make it more interesting like in idlies,dosas,upma, paddu/appo or any other food in different forms.But today for the first time i used oats in my dry chutney powder because kids love chutney powder a lot and that they want almost daily in their breakfast and some times in their lunch also.Yesterday  i actually wanted to prepare oats upma so for  that  i roasted my oats to keep in handy when i needed.But i am not very sure about the kids so prepared some vermicelli upma for them .Then i dropped my plan to prepare oats upma.So tried this chutney .


    Ingredients:-
    oats


    Cumin

    Garlic

    Ground nuts

    Roasted gram

    Curry leaves

    Kashmiri red chillies

    Copra
    1. Oats-2cups
    2. Roasted gram-1/2cup
    3. Roasted ground nuts-1/2cup
    4. Copra grated-1tbsp
    5. Curry leaves-3strands
    6. Kashmiri red chilly-10
    7. Cumin -1tsp
    8. Garlic-2pods
    9. Oil-2tsp
    10. Salt to taste




    Method:- 
    • Dry roast oats over low flame untill it becomes light brown colour.
    • Now add all the ingredients and roast further 5 mins on low flame.
    • Let it cool for some time then put all the roasted ingredients along with the oil in a  mixer jar to make a fine powder.
    • Spread it on a wide plate and once it cools down store it in an air tight container.
    • Serve with dosa,idli or with hot rice along with ghee or curd.




    Friday, February 10, 2012

    Goda Masala..a Maharashtrian masala

    Goda masala is blend of spices roasted and powdered together..Normally all maharashtrian or neighboring states use this masala in their daily cooking .When i came to belgaum after my marriage i heard a lot about this masala but never tried this.But about 8 years ago my neighbor gave me this masala and i used this for my chicken and other veg dishes and it  was awesome.
                      It is different from garam masala because it has copra and white sesame seed.Both has its own flavor and aroma..So if you really want to try some maharashtrian cuisine then this masala is a must.


    Ingredients
    1. Coriander seeds-200g
    2. Copra(dried coconut)-1/4(grated)
    3. Cinnamon-50g
    4. Cloves-50g
    5. Dagad phool(black stone flower)-1/4 cup
    6. Bay leaf-4-5
    7. Black cardamom-5-6
    8. Green cardamom-8-10
    9. Pepper corn-50g
    10. Mace(javethri)-4-5
    11. Nutmeg-1(crushed)
    12. Sesame seed(white thil)-100gms
    13. Star anise-6-7
    14. Cumin-100g
    15. Asafoetida-1tsp
    16. oil for frying-3tsp
    Method
    • Dry fry copra till its light brown and then transfer it to a plate.
    • Now in a same pan add sesame seed and dry roast till it changes its color to medium brown.Mix it with fried copra.
    • Now fry all the ingredients one by one in that same pan till coriander turns to light brown .
    • No need to roast  the masala's separately.But 1st roast only the coriander seeds for few mins and then add each ingredients one after the other. 
    • After roasting all the masala grind only the masala's roasted in oil first.
    • After that in the same blender add copra and sesame seeds and grind to fine powder.In between the grinding take a little break and open the lid and mix the masala with the spoon.
    • Once the both the masala's are done,mix the both the ground masala and grind it again till both blends well.
    • Allow it to cool and then store it in an air tight container.





















    Wednesday, February 8, 2012

    Garam Masala powder


    Ingredients:-

    1. Coriander seed-250gms
    2. Cumin -100gms
    3. Cinnamon-50gms
    4. Cloves-50gms
    5. Star anise-25gms
    6. Black cardamom-4
    7. Green cardamom-6
    8. Bay leaf-3
    9. Fennel-25gms
    10. Kasoori methi-1/4 cup

    Method
    • Dry Roast all the  ingredients till you get nice aroma .
    • Make a fine powder in a mixer grinder.Aromatic garam masala is ready.
    • Store garam masala in an air tight container.














    Red chilly powder



    Ingredients
    Kashmiri Red chilly-200 gms
    Guntur or flat red spicy chillies-50gms
    Coconut oil or vegetable oil-2tsp
    Salt-1/2tsp
    Method
    • Sun dry chillies for 3-4 hours or fry chillies on  a low flame till  it changes its color to dark red.
    • Now powder the chillies in a mixer grinder along with salt to a fine powder.
    • Now add 2tsp of oil and  mix it again in a  mixer grinder to get that dark red color.
    • Store in an air tight container once it comes to room temperature .


    Sambar powder





    Ingredients:-
    Kashmiri red chillies-2 cups
    spicy flat red chillies-1 cup
               or
    Guntur chillies- 1cup
    Coriander seeds-1cup
    Chana dal-1/4 cup
    Pepper-1tbsp
    Fenugreek-1tsp
    Asafoetida-2tsp
    Sesame seed-1tbsp
    cumin-1/4 cup
    Turmeric-1tsp
    Rice-2tsp


    Method:

    • Dry roast chillies in a heavy bottom pan over low flame till its changes its color then transfer it to a plate. 
    • Same pan put coriander and chanadal and fry for few mins.
    • now add cumin,pepper and rice and fry further few mins on a low flame.
    • At last add fenugreek,sesame seed and fry till the coriander seeds changes its color to medium brown.
    • Now switch off the flame and add turmeric and asafoetida and mix it nicely.
    • Now mix all the ingredients and make fine powder.
    • Let it cool down then store it in a container.
    暖暖日本在线观看高清中文-暖暖视频 高清 日本
    富平县| 定日县| 房山区| 永靖县| 泸溪县| 潼南县| 宁晋县| 康平县| 温州市| 满洲里市| 江安县| 威远县| 化州市| 广饶县| 九江市| 惠安县| 虎林市| 商城县| 康平县| 石渠县| 高阳县| 赫章县| 柳河县| 金溪县|