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It's a small attempt to post the recipes learnt and tested in my kitchen.
Hope u enjoy your stay.

Pic courtesy : Google. Header designer : Daughter


Friday, August 21, 2015

Beans fry with sesame seeds

It's summer time here and kids at home. They get bored sitting at home for the full week and i have to entertain them during weekends, i am not getting time to blog or do my crochet. More two week for the school and they can't wait for it. Last week done some back to school shopping and this week will be doing more shopping. Have been cooking a lot but no time to post the recipes here. This beans fry was done by husband and it tasted awesome. This fry is similar to what we used in eat in a veg thali at Amaravati in dubai/sharjah... Here is the recipe :-


Ingredients:-

Beans 1 lb
Ria/mustard seeds 1/2 tsp
Dry red chillies 4
Curry leaves few
Turmeric powder a pinch
Salt to taste
Coriander powder 1 tbsp
Oil 2/3 tbsp

Sesame powder

Cumin 1 tbsp
Sesame 4 tbsp
Coconut powder 2 tbsp
Garlic 1
Salt as per  taste
Red chilly powder 1 tbsp

Dry roast all the above and make coarse powder.


Method:-

Take oil in a pan. When hot add mustard seeds, dry red chillies

and curry leaves.

Add beans,turmeric powder and salt.

Cover and cook until beans are tender and soft.

Sprinkle the sesame powder. Mix well and add coriander powder.


Saturday, August 01, 2015

Mushroom Mint Pulao


Ingredients:-

Rice 1 cups
Mushroom 1/2 lb
Mint 1/2 cup
Ghee 1 tbsp
Bay leaf
Cinnamon 1/2 inch
Clove 3
Cumin seeds 1/2 tsp
Fennel seeds 1/2 tsp
Onions 1 sliced
Salt to taste
Green chillies 2

Method:-

Heat ghee. When hot add all the masala and onions.

Saute for a while. Now add green chillies and mushroom.

Fry for another 2-3 minutes. Then add chopped mint.

Saute for another 2 minutes. Add 2 cups of water.

Add salt, when water reaches boiling point add rice.

Cover and cook on a slow flame until rice is cooked and no water left.

Mix gently and serve with curry of your choice.

Isn't the recipe very easy to make :)

Friday, July 17, 2015

Hyderabadi Dum Ka Chicken


This is one more  delicacy of hyderabadi cusine which is must for any functions in hyderabad. Chicken is cooked in a slow flame for 45 minutes. The vessel is sealed with dough similar to dum biryani preparation so that steam doesn't escape and chicken is cooked slowly. Here is the recipe:-

Ingredients:-

Chicken 1 lb
Oil 4 tbsp
Chopped mint 1/4 cup
Chopper Coriander 1/4 cup
Fried onions 2
Green chilly paste (paste of 4 chillies)
Ginger garlic paste 2 tbsp
Curd 1/4 cup
Cinnamon stick 1 inch pc (2)
Cardamom 2
Cloves 4
Shahi zeera 1 tbsp
Cumin powder 1 tsp
Coriander powder 1 tbsp
Turmeric powder 1/4 tsp
Chilly powder 1 tbsp
Salt to taste
Chirongi and cashew paste (take 2 tbsp of chirongi and 10-12 cashews and make a fine paste)
Lemon juice 2 tbsp

Mix all the ingredients and add 1 cup of water. Keep in the fridge for 3-4 hours.

Method:-

Take a heavy bottom vessel. Place the chicken marination in it.

Place the vessel on the flame. Seal the lid with dough such a way that the steam should not escape.

Let it be on high for 3 minutes and put it on a medium heat for half an hour.

Then place a pan under the vessel and cook for another 15 minutes.

Serve hot with rice of your choice or rotis.