Gobi Panch phoran

This is an bengali side dish. I learnt this from my jayabappamma who is an excellent cook.. I really liked it n here is the recipe for panch phoran since we use 5 spices the name is panch phoran.


Ingredients:
 10 florets of cauliflower
 mustard seeds, fennel seeds, fenugreek, kala jeera, onion seeds 1/2tsp each
 1 onion, sliced
 1 small potato, sliced, triangle
 1 tsp chilli powder
 salt to taste
 1tbsp oil

Method:

1. Heat oil in a pan, Add 5 spices and let it splutter, Then add onions fry for 5 min.
2. Now add Potatoes and Cauliflower. fry for couple of minutes and add chilli powder and salt. sprinkle little water and cook till vegetables are cooked.

Bhindi Pepper Fry

Ingredients:
 500 gm of ladies finger, we usually use small ladies finger for this
 2tsp pepper powder
 2 green chillies, slit
 salt to taste


Method:

1. clean the ladies finger, cut the ides and make two slits like cross.
2. heat 1tbsp of oil in a pan, add green chillies and pepper powder, i used freshely grounded pepper which gives u better aroma and taste. Fry for a while.
3. Now add ladies finger, mix well. fry for 5 min. cover n cook till bhindi is done. If u want u can sprinkle very little water.

Mexican rice

Ingredients:
 1pav basmati rice, soaked for 1/2hr and drained
 11/2cup cabbage, chopped
 1cup capsicum, chopped
 2 onions, sliced
 8 garlic cloves, chopped
 1" ginger, chopped
 5-6 green chillies, chopped
 4 cloves
 1" cinnamon
 2 bay leaf
 2tsp soya sauce
 2tsp vinegar
 1tsp chilli  powder
 salt to taste
 2tbsp oil


Method:

1. Heat oil in a pressure cooker. Add cloves, bay leaf, cinnamon, fry for 30 sec.
2. add garlic and ginger, fry for couple of minutes. Now add onions ry till translucent.
3. Add green chillies, cabbage and stir for 5 min. then add capsicum, soya sauce, vinegar, salt and chilli powder. fry till raw smell goes off.
4. Now add drained basmati rice, mix well. adjust the salt and add water upto the mixture level. cover the lid n cook on mediumm flame for one whistle.
5. Garnish with coriander leaves.

Taste of Pearl City: AWED Roundup

Taste of Pearl City: AWED Roundup

Indian spicy chicken

Ingredients:
 1 kg chicken
 1 onion, sliced
 1 tomato, chopped
 4 to 5 green chillis, slit
 1 tbs ginger and garlic paste
 1/2 tsp turmuric
 1/2 to 1 tsp chilli powder
 1 tsp coriander powder
 1 spring curry leaves
 4tbs oil
 1 tbs ghee
 salt
 coriander leaves, chopped
 cashews
 lemon juice
Garam masala: 4 cloves, 5 cardamom, 1/2 cinnamon stick, 8 black peppercons, roast and powdered.

dry roast and grind to a coarse powder
Method:

1. Marinate the chicken pieces with lime juice, salt, chilli powder and turmeric powder for 30 min.
2. Heat oil in a pressure pan, add green chillies, sliced onions, fry till translucent. then add ginger and garlic paste, fry for 5 min.
3. Add tomatoes and marinated chicken, fry for 5 min, cover and cook on low flame for 2 min. cover the lid and cook for 2 whistle. and till all the water evapourates.
4. Now add coriander powder, ghee, cashews and above roasted garam masala powder.
5. Fry on medium flame until dry, sprinkle coriander leaves. serve hot.
6. goes well with chappati, roti.

Raja Special

Ingredients:
 1 cup fried groundnut, crushed
 1 big onions, finely chopped
 1 big tomatoes, finely chopped
 1 green chillies, finely chopped
 1/2 tsp red chilli powder
 1/2tsp coriander powder
 1/2 tsp garam masala powder
 1/2tsp jeera powder
 salt
 1tsp of oil
 2tbsp corander leaves, chopped
 1/2 tsp lime juice

Method:

1. In a bowl, Mix all the ingredients very well except for groundnut.
2. then add crushed groundnut. mix well
3. finely garnish with coriander leaves and lime juice.

Idli manchuri

Ingredients:
 20 nos Idly(small, madras chinna idli)
 1/2 cup Spring onions
 1 Onion, chopped
 1/2 Capsicum, chopped
 5-6 Garlic pods, chopped
 1" Ginger, chopped
 Salt - As reqd
 3tsp Red chilli paste, soak a few red chillies in warm water and grind to paste, you may add 1 - 2 garlc to it
 1/2 tsp Pepper powder
 1tbsp Soya sauce
 1/4 tsp Red colour (optional)
 2 tbsp Tomato ketchup or any tomato sauce
 1/2 tsp Vinegar
 Ajinomoto - A pinch
 Oil for frying


Method:

1. Deep fry the idlies in very hot oil and fry till crisp and golden brown from outside. Remove and cool.
2. Heat a little oil in a pan or a kadai. Add chopped garlic, ginger and onions. Fry till translucent.
3. Add capsicum pieces and fry for a min. Add red chilli paste and saute. Add all the other sauces and fry well. Add the colour, vinegar and ajinomotto. Add salt and pepper and saute.
4. Add the idli pieces and mix well, till all the pieces are coated well with masala. Mix in 3/4 of the spring onions.
5. Garnish with the remaining spring onions.

Crab chilly

I love crab but only difficulty is in eating it.. we have to mess up both our hands to eat it. whenever my dad used to bring crab at home mom would prepare excellent crab gravy and dad used to take that cooked crab and give me n my sis the cooked flesh n we used to eat nicely. so when i go to my home i enjoy eating n now my hubby does my fathers job by giving good portion of crab to me. so here's my mom's crab chilli recipe for u guys.

Ingredients:
 4-5 crabs, cleaned and cut into half
 2 large onions, sliced
 3-4  green chillies, slit
 1 tsp pepper powder
 1/4tsp turmeric powder
 2tsp soya sauce
 1 tsp vinegar
 2 tbsp coriander leaves, chopped
 1 strand of currt leaves

Method:

1. Heat oil in a pan, add onions, curry leaves. fry till translucent.
2. Now add slit green chillies, pepper powder, turmeric powder. fry till raw smell goes off.
3. Add crab, soya sauce, vinegar, salt, little coriander leaves. Mix well. Add 1/2 cup of water cover the lid and cook for 10-5min.
4. When crab is cooked, Garnish with coriander leaves.

photo and presentation credit goes to my sister, anupama

Fish Masala

I'm a great fan of fish masala that too of my mom's fish masala. I learnt this from my mom who is an excellent cook. 


Ingredients:
 4 pieces of sheer fish slice
 2 m onions
 10-12 garlic
 1/2" ginger
 1tbsp of grated coconut
 5 each red chilli whole, both spicy and colour
 salt to taste
 1 strand curry leaves
 10 strands of coriander leaves, chopped

Method:

1. Grind 1 onion, ginger, 6 garlic, coconut and red chilli to fine paste. u can also add tamarind if needed.
2. In a pan, heat oil, add remaining 1 onion chopped, remaining garlic chopped and also chopped curry leaves. fry for 2 min.
3. Add grounded masala fry for couple of minutes. add salt.
4. then place the fish on the masala. cover the fish with masala. cook till fish is cooked properly.
5. Garnish with chop coriander leaves.

Photo and presentation credit goes to my sister, Anupama

Badami Murgh

Ingredients:
 8- 10 pieces of Chicken
 Refined oil 5 tbsp.
 cinnamon stick 1
 Cloves 6
 Green cardamoms 4
 Onion chopped 1 large
 2 garlic cloves, finely chopped
 Fresh ginger, peeled and chopped 1 ½
 Yogurt 1 1/4 cup
 Coriander powder 1 tsp
 Turmeric powder 1 tsp
 Chilli powder 1tsp
 Sea salt
 Water 100 ml
 Almond paste 1 cup
 Saffron (kesar) threads, soaked in 2 tbsp. Of hot milk 1 tsp
 Milk 1 cup

For The Tempering
 Dried red kashmiri chilly 6 – 7
 Ghee 1 tbsp
 Green cardamom 4 – 5

For garnishing
 Ghee 1 tsp
 Whole red chilly 3 – 4
 Mint leaf

Method:

1. In a pan, dry roast cinnamon, green cardamom, cloves, brown cardamom. In a mortar and pestle, grind these masala together. Take out the husk and bash the masala further.
2. In a pressure cooker, heat 1 tbsp of oil and add a cup of finely chopped onions. Sweat the onions till it becomes pink in colour.
3. Add 6 cloves, 2 finely chopped garlic cloves and 1 chopped ginger and keep stirring. Add a tsp of the pounded spices in this pan. Mix it well.Add coriander powder, turmeric powder, chilli powder, sea salt (to taste) and keep mixing them together. Add water to combine all the spices and keep stirring continuously.
4. Add yogurt to this masala base slowly and keep stirring continuously.Add a cup of almond paste and  stir it continuously. Add saffron infused milk and stir well till the gravy doesn’t thicken.
5. Cut gashes into the chicken pieces and add the chicken into this mixture, cover the cooker and take 3-4 whistle.then open and Keep stirring and let the gravy thickens .Mix in milk, lower the flame.
6.  For the tempering: Heat ghee in a pan and add chillies, and green cardamoms. Add the tempering into the Badami Murgh.
7. For garnishing: Add a teaspoon of ghee in a pan. Add the chillies and mint leaves till it becomes crispy and fried. Pour it over the badami chicken and serve hot.

Moong Palya

Ingedients:
 2 cup sprouted moong
 2 onions, chopped
 1 tomatoe, chopped
 1tsp chilli powder
 1tsp coriander powder
 1/4tsp turmeric powder
 6 garlic, crushed
 1 green chillies, slit
 1tbsp oil/Ghee
 salt
 10 strands coriander leaves, chopped
 1/2 tsp lime juice


Method:

1. Heat oil/Ghee in a pan, add garlic, slit green chillies, onions.Fry till translucent.
2. then add tomatoes. fry for 2-3 min till tomatoes are soft.
3. Now add Chilli powder, turmeric powder, coriander powder. Fry well till raw smell goes off
4. Now add sprouted moong, salt and little water. close the lid and cooktill moong is cooked properly.
5. When it is done garnish with coriander leaves and lime juice.

Shredded Chicken Soup

I always used to wonder how they used to get shredded chicken and egg in soup so I tried it today for first time.. it came out well but still i think it could be better.

Ingredients:
 1 breast piece of chicken
 2 spring onions ( bottom chopped and stem chopped)
 1tsp ginger, chopped
 1tsp garlic, chopped
 1tsp white pepper, crushed
 1tsp soya sauce
 1tsp vinegar
 1tsp green chilli paste
 salt to taste
 1tbsp cornflour mixed in water
 1 cup chicken stock
 1 egg
 1tbsp oil

Method:

1. Pressure cook the chicken in 1cup of water and salt. when chicken is cooked properly allow to cool and finely shred the chicken breast. Keep aside.
2. In a kadai, heat oil, add sliced onions, fry till translucent. add garlic and ginger. fry for a while.
3. Add soya sauce, vinegar, green chilli paste, salt and white pepper. Fry for couple of minutes. add shredded chicken, fry.
4. Add chicken stock. ( I used the same water that i used for cooking chicken)
5. Now slowly add cornflour mixture and cook till the soup thickens, stir continuously.
6. Stir in whisked egg inn steady stream so that it forms thread as it cooks.
7. Finely add spring onion stem. ( since i didnot have spring onions i used 1 regular onion)

Palak Dal

Ingredients:
 1/2 cup masoor dal
 1 bunch of fresh palak, chopped
 2 big onion (1 1/2 onions sliced and 1/2 chopped)
 1 big tomatoes sliced
 1/4tsp turmeric powder
 1tsp red chilli powder
 1/2 tsp jeera powder
 (1/2+1/2)tsp garam masal powder
 12 garlic, crushed
 1 green chillies, slit
 1/2 tsp mustard seeds
 1 strands of curry leaves
 2 red chiili whole
 1/2 tsp jeera
 pinch hing
 1tbsp each of oil/Ghee
 

Method:

1. Pressure cook the dal separately.
2. When its done add palak,1/2 of chopped onions, 5-6 garlic pods, 1 red chilli whole broken and little ghee and 1/2 cup of water. And pressure cook for 1 whistle.
3. In a pan, heat oil, add jeera, garlic, green chillies.Fry. Then add sliced onions, fry till translucent then add tomatoes sliced. fry till soft.
4. Add turmeric powder, chilli powder, jeera powder, 1/2 of garam masala powder. fry till raw smell goes off. Add this masal to cooked palak. and boil the dal mixture.
5. Now its time for tadka, heat ghee in another pan, add mustard seeds, broken red chilli, 1/2 of garam masala powder, curry leaves, hing and pour this into palak dal mixture.
6. palak dal is ready.

      goes well with rice, roti, rava idli.

Egg Ghee roast

Ingredients:

 3 eggs

 1tsp red chilli powder

 1/4 tsp turmeric powder

 1tbsp Ghee

 1 1/2 tsp ginger garlic paste
 1tbsp curd

Method:

1. Heat a pan, add ghee, ginger garlic paste, red chilli powder, turmeric powder.Fry for a while.
2. Add 1tbsp of curd. fry till ghee separates. Then add egg.

           Fry till the gravy thickens.

Wish u a very happy Ugadi

Yugadi is the New Year's Day for the people of the Deccan region of India. IPA from yuga + aadi, yuga means era, aadi means start, so Yugadi is "the start of an era". The eating of a specific mixture of six tastes Bevu-Bella , symbolizes the fact that life is a mixture of different experiences (sadness, happiness, anger, fear, disgust, surprise) , which should be accepted together and with equanimity through the New Year.
The special mixture consists of:

• Neem Buds/Flowers for its bitterness, signifying Sadness
• Jaggery and ripe banana pieces for sweetness, signifying Happiness
• Green Chilli/Pepper for its hot taste, signifying Anger
• Salt for saltiness, signifying Fear
• Tamarind Juice for its sourness, signifying Disgust
• Raw Mango for its tang, signifying Surprise

so i wish to all Navve varsache shubhashyay
  These are the dishes we prepare at home for Ugadi...

Moong pulav

Usually i used to prepare vegetable pulav i just thought of adding moong instead of vegetable and it as come out really tasty. same method i follow for chickpeas rice also. for now heres recipe for moong pulav.

Ingedients:
 1 1/2 cup sprouted moong
 1 cup Basmati rice, soaked for 1/2 hr and drained
 2 onions, sliced
 1 tomatoe, sliced
 1tsp shahi jeera
 1tsp chilli powder
 1/2 tsp garam masala powder
 1tsp MTR pulao mix powder
 10-12 garlic, crushed
 1" ginger, crushed
 2 green chillies, slit
 1 bay leaf
 4 cloves,crush
 1" cinnamon, crush a little bit
 1 star anise, crush
 1tbsp oil/Ghee
 10 strands coriander leaves, chopped

Method:

1. Heat Ghee in a pan, add draind basmati rice and fry for few min and keep aside. 
2. Heat oil/Ghee in a pressure cooker, add shaijeera, bayleaf, cloves, cinnamon, staranise, ginger, garlic.Fry for a min.
3. Add onions, fry till translucent and then add tomatoes. fry for 2-3 min. Add sprouted moong and mix well.
4. Now add Chilli powder, turmeric powder, Garamm masala, MTR pulao mix(Any masala powder will do. i used pav bhaji powder since i didnot had MTR pulao mix powder).Fry well till raw smell goes off
5. Now add fried basmati rice, salt and water (water should be slightly more than the rice masla). close the lid and cook for 10min without wistle. put off the flame and put the wistle. allow to cook inside the pressure.
6. When it is done garnish with coriander leaves.

Hot garlic babycorns

First time i tried this dish and it came out really well.

Ingredients:
 20-25 babycorn, cut into 1 1/2" diagonally
 1/2 cup Red or yellow Capsicum, cut into diamond
 2-3 red chillies whole, break into two
 4tbsp cornstarch
 1 spring onion, sliced
 1 medium onion, cut into quarters and separate each layer
 10-12 garlic, chopped
 4 tbsp tomato sauce
 1tbsp vinegar
 8-10 red chilli, soaked in little vinegar and warm water and grind to smooth paste
 1tsp sugar
 salt
 1cup vegetable stock
 1tbsp sesame oil
 1tbsp red chilli flakes

Method:

1. In a bowl, Add babycorns, sprinkle 2tbsp of cornstarch and mix well. if u find too dry then add 2tbsp of water. add salt as per taste. and deep fry the babycorns and keep aside.
2. Heat oil in a pan, add dried red chillies, garlic and stir fry. Add tomato sauce, vinegar, Red chilli paste, sugar and salt.Stir in vegetable stock an high heat for a minute.
3. Add both capsicums, onion, spring onion and cook for 2 mins. Stir in remaining cornstarch blended in waterand cook till starts to thicken.
4. Add deep fried baby corns and toss well to coat. drizzle sesame oil, sprinkle red chilli flakes and serve hot.