SUKHA ALOO RECIPE

Ingredients:

1/2 tsp mango powder
3 tbsp oil
salt to taste
kadi pata
5-6 boiled potatoes
2-3 green chilies
1/2 tsp red chilly powder

How to make sukha aloo :

• Put oil in a pan.
• Heat up the oil and mix in kadi pata, green chilies and red chilly powder and mix it well.
• Now mix in the boiled potatoes cut in small cubes and fry the potatoes in the pan.
• When the potatoes are half cooked mix in salt and mango powder.
• Mix well.
• When the potatoes look little crispy and golden brown turn the gas off.

Read more ...

ALOO BADIYAN RASEDAAR RECIPE

Ingredients:

500 gm aloo (potatoes) - peeled, boiled
5-6 badiyan
2 tbsp oil
1 tsp cumin seeds
1 tbsp salt
1/2 tsp turmeric powder
1/4 cup yogurt-beaten smooth
2 1/2 cups water
1 tbsp coriander leaves

How to make aloo badiyan rasedaar :

• Break the potatoes, by holding them in your palm and closing your fists.
• Heat oil and add the badis in very briefly-just put them in, quickly turn them over and remove from oil, keep aside. They should barely get darkened.
• In the same oil, add cumin, when it splutters, add the potatoes and fry over high flame but just slightly. Add salt, turmeric and badis.
• Stir-fry till mixed well. Add enough water to cover the potatoes and badis, bring to a boil and simmer, till the badis get soft, but hold their shape.
• Add the yogurt and mix well and serve the aloo badi curry immediately garnished with coriander leaves.

Read more ...

Garlic Pickle

• Garlic Flakes - 1 cup
• Tamarind - small lemon size
• Red Chilli Powder - 3 teaspoons
• Turmeric Powder - 1/4 teaspoon
• Asafoetida Powder - 1/2 teaspoon
• Gingelly Oil - 4 to 5 tablespoons
• Mustard - 1 teaspoon
• Curry leaves - few
• Salt - 2 teaspoons or as per taste
• Jaggery powdered - 1 teaspoon
• To fry and grind:
• Coriander Seeds - 2 tablespoons
• Cumin (Jeeragam) - 1 tablespoon
• Fenugreek seeds - 1 teaspoon

Method:
Take four to five whole garlics, separate the flakes and peel the skin. For the pickle, use garlic with small size flakes (Naattu Poondu). If the flakes are big then cut it into two to four lengthwise. Take a cup of garlic flakes and keep aside.
Soak tamarind in water and squeeze out a cup of thick juice.
In a dry kadai put the coriander seeds, cumin and fenugreek one by one and fry till it slightly changes its colour. Cool it and powder it.
In thick bottomed kadai put the oil and when it is hot add mustard. When it starts pop up add asafoetida powder and curry leaves and then add garlic flakes. Fry the garlic till it become light brown. Add tamarind juice, red chilli powder, turmeric powder and salt. Mix it well and allow to boil. Then add coriander/jeera/fenugreek powder and stir well. Add jaggery powder and cook till it is thick.
Remove, cool it and store it in a jar. Goes well with Curd Rice.

•  

Read more ...

Spicy Chicken Legs Recipe

 

Ingredients:

4-5 chicken legs, make slits all over
1 tbsp ginger-garlic-green chilli paste
1/4 tsp red chilli powder
3/4 tsp black pepper pwd
large pinch turmeric pwd
3/4 tbsp coriander powder
large pinch cumin pwd
pinch of garam masala pwd
1 tbsp hot and sweet tomato chilli sauce
2 1/2 tbsps hung yogurt
1 tbsp lemon juice
salt to taste
2 tbsps oil

1 Marinate chicken legs with all the above ingredients except oil. Refrigerate and allow to marinate overnight or marinate for at least 3-4 hrs.
2 Heat oil in cooking vessel, add curry leaves and chicken pieces along with the left over marinade if any. Cook on high for 3 mts, reduce flame to medium, place lid and cook for 10 mts. Reduce flame to low and cook for another 10 mts.
3 Remove lid and cook till the water evaporates and roast on medium flame till well cooked. Serve warm with onion slices and lemon wedges.

Read more ...

Chicken Pulao Recipe

Ingredients:

1/2 kg chicken, washed and drained completely
2 cups long grained rice, washed and strained
2 onions, finely sliced
2 green chillis, slit
1/2 tsp ginger garlic paste
1 tomato, finely chopped
1 tbsp chopped coriander leaves
10-12 mint leaves
2 1/2 cups water
1/2 cup thick coconut milk
salt to taste
1 1/2 tbsps ghee + 1 1/2 tbsps oil

Marinade:

1/2 cup thick curd/yogurt
3-4 green chillis, make a small slit in them
1/2 tsp ginger garlic paste
1/2 tsp red chilli pwd (adjust)
1/4 tsp turmeric pwd
1/2 tbsp coriander leaves
6-7 pudina leaves
1/2 tbsp lemon juice
1 tsp salt

Garam Masala:

7 cloves
1″ cinnamon stick
3 elaichi/cardamom
1 star anise
1 marathi mogga
pinch of mace
pinch of nutmeg pwd
2 bay leaves

1 Marinate chicken with the ingredients called for ‘marination’ for 10 mts. While the chicken is marinating, work on the rest of the preparation.
2 Heat oil+ghee in a vessel, add all the garam masala ingredients – bay leaves, cloves, cinnamon, cardamom, mace, star anise, marathi mogga and nutmeg. Saute for few seconds.
3 Add sliced onions and green chillis and saute for 6 mts till onions turn transparent. Add ginger garlic paste and saute further for 2-3 mts. Add chopped tomato, mint and coriander leaves and saute for 4 mts.
4 Add the chicken along with marinade and combine well. Cook on high for 2 mts, reduce flame, place lid and cook for 15-16 mts or till the chicken is three fourth cooked with little gravy left. It should not be completely dry but appear like a gravy dish.
5 Add water and coconut milk and bring to a boil. Adjust salt, reduce flame and add the strained basmati rice. Add 4-5 mint leaves and 1/2 tbsp coriander leaves and place lid and cook on low flame till the rice and chicken are cooked. This could take approx 15-18 mts. Turn off heat and do not remove lid for 10 mts.
6 Remove lid, add 1/2 tbsp ghee and combine gently and serve hot with raita and curry of your choice.

Read more ...