Ingredients :
8-10 Pav / Bread
1 cup chopped onion
1 cup chopped coriander leaves
lemon slices
Farsan as required
For Usal :
1 cup Moth beans / matki (soaked and sprouted)
1 cup chopped onions
1 tbsp ginger - garlic paste
1 tsp red chilly pd
1 tsp turmeric pd
1/2 cup boiled potatoes (mashed)
1 tsp Goda masala or garam masala pd
1 pinch asafoetida (hing)
Salt to taste
For Spicy Gravy :
1 cup chopped onion
1 cup chopped tomatoes
1 tbsp ginger - garlic paste
1 tsp Goda masala or garam masala pd
3 tbsp grated coconut (dry roast)
1 tsp turmeric pd
1 tsp red chilly pd
1 tsp cumin pd
1 tsp coriander pd
1 pinch asafoetida
1/2 tsp fennel seeds (dry roast)
2 cloves (dry roast)
1 inch cinnamon stick (dry roast)
Salt to taste
4 tbsp Oil
Usal Preparation :
In a pan heat 2 tbsp oil and add ginger - garlic paste, onion and saute till it turns golden brown. Add hing, red chilly pd, turmeric pd and Goda masala or garam masala pd. Then add the sprouted moth / matki and mashed potatoes. Adjust salt. Add 2 cups of water and cook for 20-25 mins till done.
Spicy gravy preparation :
Heat 2 tbsp oil in a pan. Add onion and saute till brown. Add ginger - garlic paste, cumin and coriander pd, red chilly pd, hing, goda masala or garam masala pd, turmeric pd, fennel seeds, cloves, cinnamon, tomatoes and coconut. Saute it for few minutes.
Cool this and grind to a fine paste. Keep aside.
Method :
In a separate pan heat oil and add the ground paste, red chilly pd, turmeric pd and hing. Add salt to taste. Cook till oil separates.
Now add the above Usal preparation and add water. Cook till gravy becomes thick.
For Serving, take a bowl add the gravy and usal. Top it with farsan, chopped onion, coriander leaves and squeeze a few drops of lemon on it.
Now you can enjoy it with Pav / Bread.
Ingredients :
1 kg Chicken (Washed & drained)
4 cups Basmati Rice (soaked & washed)
4 large finely chopped onion
2 chopped tomatoes
2 tbsp chopped coriander leaves
1/2 cup luke warm water with 1/4 tsp saffron (kesar) dissolved
1 tsp orange food color (optional)
Salt
2-3 tbsp Ghee
For Chicken marination :
3/4th cup thick curd
2 tbsp ginger - garlic - green chilli paste
1 tbsp red chilly pd
1/4 tsp turmeric pd
3/4 tsp coriander - cumin pd
1 tbsp garam masala pd
1 lemon juice
1/2 cup chopped coriander leaves
3/4 cup chopped mint leaves (pudina)
1 tbsp kasoori methi
Salt to taste
Dry Garam masala :
1 inch cinnamon stick
5-6 cloves
4 green cardamom
1 black cardamom
1 bay leaf
1 star anise
10-12 black pepper cloves
1 tbsp cumin seeds
Rice Preparation :
Marinate chicken with the above marination ingredient. Keep aside for 4 hrs or minimum 2 hrs.
Soak basmati rice for atleast 30 mins. Drain and cook Basmati rice in water along with bayleaf, cloves, black and green cardamon, star anise, cinnamon stick, cumin seeds, black pepper, oil and salt till its half cooked. Strain the rice and spread in a wide plate to cool.
Heat a 1 tbsp ghee in a pan. Add 1/2 cup chopped onion and saute for 7-8 mins till caramelized. Keep aside.
Heat ghee in a vessel. Add all the dry garam masala ingredients (above), remaining half cup chopped onions and saute till brown. Add chopped tomatoes and fry for few mins. Add the marinated chicken and cook on high flame for 5 mins. Then reduce the flame and cook the chicken for few mins.
Spread half of the cooked basmati rice over the chicken layer. Pour half tsp of ghee over the rice. Spread the caramelized onion on top of it. Then sprinkle coriander leaves and mint leaves on top. Spread the remaining rice on top and drizzle kesar milk and orange food color. Again pour half tsp of ghee over the rice layer. Finally sprinkle coriander and mint leaves.
Place lid and over the lid place a heavy weight and seal the edges with wheat dough. Cook on high flame for 2 mins. Remove the vessel and place a iron tawa on the flame. Heat it and reduce to low flame and place back the biryani vessel on the tawa and cook for 20-25 mins. Turn off the flame and do not remove the lid for 10-15 mins.
After 10 mins, remove the lid and serve hot with Raita or curry.
Ingredients :
1 bowl left over Idli batter
1 cup chopped onion
2 tbsp chopped red capsicum
2 tbsp chopped green capsicum
1 tsp cashew nuts
4-5 chopped curry leaves
1 tsp roasted cumin seeds
2-3 chopped green chillies
1 tbsp chopped tomatoes
1 tbsp chopped coriander leaves
Oil / ghee
Method :
Heat a dosa pan / tawa. Grease Oil/ghee.
Pour 1 tbsp of batter on the hot greased dosa pan. Spread it and sprinkle chopped onion generously on top. Then spread the other chopped ingredients.
Drizzle a little ghee on top.
After few minutes, flip the utthapam and cook in low flame for 2 mins until the onions get brown and crispy.
Serve hot with coconut chutney or sambhar.
For Idli Sambhar recipe you can refer my earlier published post.
Ingredients :
1 packet Indian Nachos (Khakra)
For cheesy dip :
2 tbsp salted butter
2 tbsp grated mozzarella cheese
1 tbsp grated processed cheese
2 tbsp grated cheddar cheese
1 tbsp fine chopped Jalapeno
1 tbsp fine chopped capsicum
1 tsp grated cucumber
1 tsp red chilly sauce
1 tsp dried oregano
2 tbsp milk
1 tsp flour (maida) slurry paste
1 tsp chilly flakes
Method :
Heat a pan. Add butter and melt it. Add capsicum and saute for few mins. Add grated cheddar, mozzarella and processed cheese and mix well. Add chilly sauce, chilly flakes, jalapeno pieces, cucumber, milk and flour paste. Stir constantly with whisk until melted and bubbly. Thicken it for 5 mins.
Sprinkle oregano.
Serve along with crisp Indian Nachos (Khakra).
Ingredients :
1 cup Brown rice
1 cup white rice (raw)
8-10 colocasia leaves
1/2 cup grated coconut
1 tbsp coriander seeds
1/2 tsp fenugreek seeds
1/2 tsp cumin seeds
4-5 garlic cloves
1/2 chopped onion (for masala)
8-10 dried red chillies
small marble sized tamarind
1/2 tsp turmeric pd
1/2 cup chopped onion
2 tsp jaggery (optional)
Salt to taste
For seasoning :
1 tsp oil
1/4 tsp mustard seeds
8-10 curry leaves
Method :
Soak both the rice for 6-7 hrs.
Grind rice coarsely and add salt. Mix well.
Wash colocasia leaves and remove thick veins at the backside of the leaves by using knife.
Chop the leaves finely and mix it with the rice batter and make roll out of it.
Steam this roll in a Idli steamer for 15 min on a high flame and then 45 mins on a medium flame.
Meanwhile, grind together coconut, roasted coriander seeds, fenugreek seed, cumin seeds, onion, tamarind, garlic cloves, roasted red chillies, turmeric pd by adding little water.
Remove the rolls from the steamer and cool it.
Cut this Pathrode into medium sized pieces and keep aside.
In a vessel add 1 tsp oil. Add 1/2 cup chopped onion and saute till brown. Add the above ground masalas and salt to taste.Simmer for 10-15 mins. Add the pathrode pieces to it and cook for another 5-10 mins.
Temper it with oil, mustard seeds and curry leaves.
Serve after 1 hr when the pathrode sucks up the gravy.
Ingredients :
1 cup shelled green peas
1/2 cup chopped potatoes in cubes
1 tsp cumin seeds
1 tsp turmeric pd
1 inch ginger, julienne
1 cup chopped onion
2-3 chopped green chilli
1 tsp corriander pd
1 tsp garam masala pd
1/2 tsp red chilly pd
1 tsp oil
Salt to taste
Coriander leaves (for garnish)
Method :
Heat oil in a pan. Add cumin seeds, onions, ginger, green chillies and saute for few mins. Add green peas and potatoes and saute. Add red chilly pd, corriander pd, turmeric pd and garam masala pd. Add salt and 1 cup of water and simmer till done.
Garnish with coriander leaves.
