Mughalai Moti Biriyani If I know my future precisely, I would prefer to have Biriyani as my last meal! I mean, its just an expression to say…how much I enjoy a particular dish! Maybe because, it was my first experiment recipe in the kitchen, at the age of 17…incidentally on a Ramzaan day:) I was […]
Lemon Rice – Temple Style
- 18
- February
- 2011
Ingredients 1 cup – cooked rice 1-2 lemons, juice salt to taste 1/4 tsp turmeric powder 3 green chilies, chopped 1 inch ginger, grated curry leaves few 1-2 tsp chana-urad dal 1 pinch of asafoetida 1/2 tsp mustard seeds 1/4 tsp cumin seeds 1 fistful peanuts / cashew nuts few tsp sesame oil Method In […]
Vermicelli Fudge / Semiya Fudge – Valentine’s Day Special
- 14
- February
- 2011
Vermicelli Fudge: Ramzaan Halwa. Semiya Halwa. Ingredients: Extra fine vermicelli 1 cupCondensed milk 1/4 cupMilk 2 cupsCardamom powder 1/4spoonSaffron powder 1 pinchSalt 1 pinchSugar syrup 1/2 cupGhee/melted butter – 1/4 cup. Method: In a wide wok, heat few spoons of ghee. Add the sugar syrup, cardamom and saffron. Now add the vermicelli and 2 cups […]
Arcot Nawab Kabab / Mutton Bonda – Regional Special
- 23
- December
- 2010
Mutton Kabab: Ingredients: MuttonGinger-garlic pasteSaltTurmeric 1/4 spoonChili powderGaram masala powder 1/4 spoonCumin seeds 1/2 spoonOil few spoons. For Batter: Besan/kadalai maavu 1-2 cupsMutton cooked water Ginger-garlic paste 1/4 spoonGreen chilies 6 choppedShallots choppedCurry leaves finely choppedCilantro leaves – choppedMint leaves choppedTurmeric 1/4 spoonChili powder 1/2 spoonGaram masala powderOil for deep frying. Method: Cook mutton in […]
Veg Chettinad Korma / Vegetable Chettinad / Veg Chettinad Curry
- 05
- December
- 2010
Kaikari Masala Kuruma: Ingredients: CarrotBeansFresh peas KohlrabiPotatoesDouble beansBroad beansCauliflowerGreen chilies 3 slicedOnions 2-3 gratedGinger-garlic paste 2 spoonsTomatoes 4 crushedSaltTurmeric 1/4 spoonChili powder 2 Bay leavesOilCurry leavesCilantro. To Be Toasted Each Separately and Powdered Together: Cloves 3-5Cinnamin 2 sticksFennel seeds 1 spoonPeppercorns 2 spoonsCumin seeds 2 spoonsCardamom 3Poppy seeds 2 spoonsGrated coconut 1 cup. Method: Heat […]
Ingredients: Chicken thighs – skinless 2Eggs boiled 2-4SaltTurmeric pinchGinger-garlic paste 1 spoonOnion 1 gratedTomatoe 1 crushedGreen chilies 3 gratedYogurts 1 cupAlmon paste 2-4 spoonsBay leaves 2Cardamom 3 crushedSliced almonds and raisins to garnish. Method: In a wide wok, heat oil and add the bay leaves plus cardamoms. Now add chiles, ginger-garlic, onion and tomato pastes. […]
Semolina Pudding / Sooji Kheer / Rawa Payasam
- 03
- August
- 2010
Semolina Kheer: Ramzan Payasam. Ramzan Kanji. Sweet Porridge-Ramzan special. Thari Kanji. Sometimes, its very easy for me to be a terrible cook…no, its not a joke. I make blunders, okay some huge blunders, simply irrevocable mistakes while fixing even good old simple recipes. The each time, I tried to whip this sooji kheer, I was […]
Ingredients Milk 4 cups Cashew nuts 10 Almonds 10 Poppy seeds 1 spoon Pumpkin seeds 1 spoon Peppercorns Rose petals few/rose water few spoons Cardamom pods 3 Cinnamon sticks 2 Sugar to taste Saffron few strands Method Soak the nuts in warm milk for couple of hours. Wet grind these to thick paste. Now mix […]
Hyderabad Lukhme / Meat Pockets – Exciting Snack
- 13
- May
- 2010
Lukhme:(Hyderabad Special) Ramadhaan Meat Samosa. Ramzaan Snacks. Another exciting recipe from the city of Char Minar. Though there is no much difference between Meat Samosa and Lukhmi(technically), but lukhmi is often made with whole wheat atta (which makes it a healthy choice) and definitely its of this square shape. Well, just like Hyderabad Haleem, it […]
Shrimps in Spicy Curry – Simply Irresistable
- 03
- May
- 2010
Prawn Pepper Curry:(Typically Southern Style) Iral Milagu Kuzhambu. Shrimps Pepper Curry. Ingredients: Shrimps 1/2 kiloSaltTurmericChili powderCurry leavesCilantroOil Wet Grind These: Ginger 1″Garlic 2 clovesOnion 1 large Tomatoes 2 Toast and Powder These: Fennel seedsCoriander seedsPeppercornsCumin seedsPoppy seedsDry coconut Method: In a wide wok, heat oil. Add the wet-ground paste and fry real good, until oil […]
