spice-india

Baigan Bartha / Baigan Bharta

2009-08-25T15:18:00.000-07:00

Its a eggplant cooked in Indian style, with spices. This curry is one of my fav. In recent days i started to love the eggplant recipe and tried different styles , which suits my taste. I am posting this recipe specially for Kavya , who asked me for eggplant curry recipe. Soon i will post as many as possible. Well....i have already took so much time to rest myself , and i could hear you people scolding me for not posting any new recipe for such a long time. So, with no wasting time, i would directly go for the recipe....and here is the recipe just for you....

Ingredients :

Eggplant - ( Medium size) 2 numbers
Cumin seeds - 1 tsp
Garlic - 10 curshed
Ginger and garlic paste - 1 tsp
Big Onion - 1 ( Chopped finely)
Tomatoes - 2 ( Chopped )
Chilly powder - 1 and 1/2 tsp
Salt - To taste
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Oil - To fry
Garam masala - 1 tsp
Green pea - ( handful ) ( Frozen) ( If using fresh, need to soak it and pressure cooker it before using in the recipe)

Preparation :

* Take the eggplant and wash it. Wipe it with the tissue paper. Now apply oil all over it generously.
*Pre heat the oven, and set the oven for 250 c and cook the eggplant for 20 - 25 mins. ( Until it is cooked well)
* Now peel the eggplant skin, and chop it into peices. ( Make sure it is cooked well.)
* Now take a pan, add oil, and add the cumin seeds.
* Then add the crushed garlic, and fry till it changes the colour.
* Then add the chopped onions, and fry till golden brown.
* Now add the chilly poeder, coriander powder, turmeric powder, and salt to it.( Fry for few mins for the raw smell to disappear)
* Now add the chopped tomatoes, and fry for few mins. ( Close the lid and cook for few mins, until the tomatoes become soft)
* Finally add the cooked and chopped eggplant and mix well.
* Look check for the taste and also check that the eggplant is cooked. If not You could close the lid and cook for some more time.
* Finally add the green peas and garam masala.
* Cook for another 5 mins, and switch off the stove.

Hmmmmmmmmmm..........the yummy baigan bartha/ bharta is ready. It would go well with rice, Chapathi, Naan or Roti.

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Nethili Fish fry

2009-08-05T12:40:00.000-07:00

Nethili ( commersons Anchovy - in English) fish is one of the most tasty fish variety. I always perfer to go for the smaller size. When cooked they really taste like heaven. This fish fry goes very well with plainrice with onion Sambar or few perfer to have it with curd rice. This is a spicy recipe.

So here is the recipe just for you.....

Ingedients :

Nethili fish - 500 grms ( Washed and cleaned)
Red Chilly powder - 2 tsp ( If you prefer bit more spicy or less , then you can add more or less chilly powder accordingly)
Turmeric powder - 1/2 tsp
Salt - To taste.
Corn flour - 3 tsp
Rice Flour - 2 tsp
curd - 5 tsp
food colouring powder - orange ( 2 pinch)
Lemon juice - 2 - 3 drops
Curry Leaves ( Optional) - Hand full ( washed and cleaned)
Oil - To fry

Preparation :

* Take the washed fish and add the above mentioned ingredients and mix well by adding little bit of water.
* Make sure you mix well, and the masala is generously applied.
* Now keep it in the fridge for 1/2 hr to 1 hr. ( The more time you keep, the more taste you get)
* Then take a pan add oil and heat it.
* Now add the nethili fish one by one and fry it.
* Wow , the yummy and spicy nethili fish fry is ready. Now you can fry the curry leaves and garnish it. Serve hot.

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Chicken Bharta

2009-07-29T10:03:00.000-07:00

Hi friends, Here i am with a tasty recipe called " Chicken Bharta". This is a recipe where dices of chicken been cooked in onion and tomato masala. This is one of my most fav recipe. And here is the recipe just for you.....

Ingredients :

Chicken - 1/2 kg ( Skinless and boneless) ( Chopped into tiny pieces)
Big Onion - 3 ( Chopped finely)
Ginger - small piece ( Chopped Finely)
Garlic - 3 - 5 ( Chopped Finely)
Tomatoes - 3 ( Chopped Finely)
Dry red chilly - 2 ( chopped)
Chilly powder - 1/4 tsp
Green chilly - 2 ( Need not to be chopped, just take off the stem and add it)
Coriander powder - 2 tsp
Garam masala - 1 tsp
Salt - to taste
Green capsicum - 1/2 ( Chopped into small cubes)
Oil - 5 - 6 tsp
Dry Fenugreek Leaves ( Kasoori methi) - 2 tsp
Lemon juice - 1 tsp

Preparation :

* Cut the boneless chicken into very tiny pieces.
* Now take a pan, add oil, and add the chopped onions, garlic and ginger and fry till the raw well for 5 - 8 mins.
* Then add the the capsicum, and little of chopped tomatoes and fry well.
* Now add the chopped chicken, and mix well and cook for sometimes.
* When the chicken starts to turn white in colour, add the rest of the tomatoes and mix well.
* Now add the redry chilly, green chilly, salt, chilly powder, coriander powder, little chopped corinader leaves and kasoori methi and mix well , and allow it to cook for 10 - 15 mins. ( Do not add water, because chicken leave out water).
* Keep stiring until the chicken is cooked and let the oil start to come out.
* Finally squeeze the fresh lemon ( 1 tsp) and mix well, and switch off the stove.
Wow.........the yummy chicken bharta is ready, garnish with fresh coriander leaves and serve hot. Enjoy yours too.........hmmmmmmmmmmmm.....

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King prawn curry

2009-07-17T12:15:00.000-07:00

King Prawn Curry is one of the dish i often prepare, because its so easy and yumm. Here is the recipe just for you.

Ingredients :

Raw King Prawn - 500g ( Washed and cleaned)
Big onion - 2 ( Chopped finely)
Tomatoes - 2 ( Chopped)
Ginger and Garlic paste - 5 tsp
Curry leaves - 1 stem
Coriander leaves - hand ful ( Washed and cleaned)
Oil - To fry
Salt - To taste
Coriander/ dhaniya powder - 1 tsp
Turmeric powder - 1/2 tsp
Chilly powder - 1 - 2 tsp ( According to the spice you prefer)
Garam Masala - 1 tsp

Preparation :

* Take a pan, add 3 - 5 tsp of oil and 1 chopped onions and fry till golden brown.
* Then add the 1 chopped tomato and fry it well. ( Close the lid and cook till the tomato go soft and cooked).
* Then add the curry leaves, coriander leaves and fry for few mins.
* Now keep it aside till it get cool. Then grind it to fine paste adding water.
* Now take another pan, add 1 - 2 tsp of oil, and fry the felt over chopped onions and tomatoes.
* Then add the ginger and garlic paste and fry till the raw smell disappears.
* Now add the grinded paste and mix well.
* Add chilly powser, turmeric powder, coriander powder and salt and fry to 5 mins.
* Add 1/2 cup of water and the prawns to it and allow it to cook with the lid open and keep stiring it very often making sure it does not stick to the pan.
* Cook till the prawn is cooked ( Add water if neccessary)
* Now once the prawn is cooked the oil will start to come out. At this stage add the garam masla and mix well

Thats all the yummy King prawn curry is ready to be served. Enjoy..............

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Simpe Vegetarian Lunch

2009-07-14T12:17:00.000-07:00

Hi friends, Having a great time in India and eating all lovely food that are prepared by my mom has made me to put on 2 kg of extra weight. Wish it should not increase any more. I always had a great hunger for non vegetarian foods. My friends and family members use to make fun of me telling that my stomach grows bigger when i see non-vegetarian food items on the menu. Yes thats somewhat true. So decided to prepare some vegetarian meals for my Lunch. And the Menu is here.

Plain Rice, Onion Sambar, Garlic Rasam ( For digestion LOL....), beans Curry/ Poriyal, Potato fry, Perkangai Chutney and papad.

These are common item that we prepare for our lunch. Each one prepare it in their own way, and i have my own style of preparation. So, here is my recipe just for you.

PLAIN RICE :

* I cook rice in electric cooker, with the propostion of 1 : 2. i.e) for one cup rice, i add two cup water.

* Its as simple as that.........

ONION SAMBAR :

This is my way of making onion sambar. I learnt it from my mom. My friends always say that my sambar has a very good taste, and have always been asking me the recipe. Here is the recipe just for you.

Ingredients :

Toor Dhal - 1 cup
Garlic - 1 ( Peeled )
Turmeric powder - 1/4 tsp
Black Mustard seed - 1 tsp
Urid Dhal - 1/2 tsp
Dry Red chilly - 2 ( Chopped)
Onion - 1 ( Chopped finely)
Tomatoes - 2 ( Chopped )
Coriander leaves - hand ful ( Washed and cleaned )
Curry leaves - 1 stem ( Washed and cleaned)
Tamarind Water - ( Lemon sized tamarind soaked and squeezed in 2 cup of water )
red Chilly powder - 1 tsp
Asafoetida / hing/ perungayam - 1/4 tsp
Salt - To taste
Vadagam - small pinch
Oil - To fry.

Preparation :

* Take a vessel, add the toor dhal and wash it well. Now add the peeled garlic and turmeric powder , and add enough water. Pressure cooker it for 3 whistles.
* Then take out the vessel and mash the dhal.
* Now take another vessel, add oil and add the Musturd seed, urid dhal and dry red chilly and fry well.
* Then add the chopped onion, and fry till golden brown.
* Now add the chopped tomatoes and fry well.
* Add little coriander and curry leaves and fry for 2 mins.
* Now add the cooked and mashed dhal and mix well with the fried ingredients.
* Then add the tamarind water and mix well.
* Add chilly powder, salt, asofoetida and enough water ( According to the thickness you prefer), and allow it to be cooked for 20 - 25 mins.
* Finally take a kadai or pan , add some oil and when the oil is heated, add the vadagam and fry it and immedietly add it to the samabar and close the sambar vessel with the lid. Open the lid after 3 - 5 mins.

Thats all , the spicy and yummy onion sambar is ready to be served. Garnish and serve hot with hot plain rice, by adding little ghee...hmmmmmmmmmmmm

GARLIC RASAM :

well, this is a very simple rasam recipe, which i learnt from my grandmother who live in a small village. Its such a tasty rasam when cooked with real care. We always see people cooking the rasam for som much time, but here we dont do that. If all the ingredients are ready, then it take no more than 5 - 10 mins.

Ingredients :

Whole black pepper - 1/2 tsp
Cumin seeds - 1 tsp
Red Chillies - 4( Chopped )
Curry leaves - 1 stem ( Washed and cleaned)
Coriander leaves - Little
Garlic - 4 ( Peeled)
Tamarind Water - 2 cups ( Lemon size tamarind soaked , squeezed in 2 cup of water and filtered)
Salt - to taste
Oil - To fry
Hing/ Asafoetida/ perungayam - 1/4 tsp
Mustard seeds - 1/2 tsp

Preparation :
* put black pepper and cumin seeds in a mixy jar and grind it to fine powder.
* next take a vessel, add the powder, add 2 red chillies and the peeled garlic( Mash the garlic well)
* Add the corinader leaves, curry leaves to it.
* Now add the tamarind water and mix everything together. Add asafoetida and 1 cup of water.
* Now take a pan, add oil and heat it. Add the mustard seeds and red chilly and fry. Add the content to the rasam mixture.
* Now add the salt to the rasam mixture and keep it no the stove.
* Please dont leave it long for even to boil for 1 mins also. If it boils, then it looses its taste.
* Stand near and leave it for 5 mins, when it forms a white layer, switch off the stove.

Now the rasam is ready and serve hot.

POTATO FRY :

Potato fry is yet a another simple recipe. It will taste much more better, when it is chopped finely. Because, it gets more crisp and tasty. Goes very well with sambar.

Ingredients :

Potatoes - 5 -6 ( Chopped very finely)
Oil - To fry
Red Chilly powder - 1 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
Salt - To taste
Rice flour - 1- 2 tsp
Garam Masala - 1/2 tsp

Preparation :

* First wash the potatoes and chop it finely.
* Then take a pan add 4 -5 tsp of oil
* Add the chopped potatoes and fry for few mins till the raw smell disappears.
* Add the turmeric powder, coriander powder, chilly powder and salt.
* Sprinkle some water. Dont use more water, because the potatoes are chopped very finely.
* Now close the lid and cook it for some time.
* The oil will start to come out. Add the garam masala.
* Once the potatoes are cooked, add the rice flour and mix well and fry for another 5 mins.

Now the crispy potato fry is ready. Enjoy.......

BEANS CURRY/ PORIYAL :

Ingredients :

Beans - 300 grms ( Chopped)
Oil - To fry
Red Chilly powder - 1 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
Salt - To taste
Rice flour - 1- 2 tsp
Garam Masala - 1/2 tsp

Preparation :

* First wash the beans and chop it.
* Then take a pan add 4 -5 tsp of oil
* Add the chopped beans and fry for few mins till the raw smell disappears.
* Add the turmeric powder, coriander powder, chilly powder and salt.
* Now add one cup of water.
* Now close the lid and cook it for some time.
* After the beans is cooked, The oil will start to come out.
* Add the garam masala.
* Once the beans are cooked, add the rice flour and mix well and fry for another 5 mins.

Now the beans curry is ready. Enjoy.......

PAPAD :

Its simply deep fried in hot oil.

Microwave version of cooking papad :

* Simply sprinkle some water on the papad and place it in the microwave.
* Set the timing for 1 min.
* Make sure you turn it once inbetween to the other side.
* In this way, we need not use oil, and its good for health too.

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Dry chilli paneer - ( Microwave cooking)

2009-07-03T13:18:00.000-07:00

Hi friends,

As i promised here is the very first recipe of spice-india's microwave cooking.

Chilly paneer is a fav recipe of many. Its one of the most famous and common dish that we find on the menu cards of many chinese restaurants. Here is the microwave version of chilly paneer. ( I have made it dry, so i named it as dry chilli paneer). This microwave version of chilli paneer is very easy to make. When all the ingredients are chopped and ready, then it just takes 10 mins of cooking time. Here is the recipe just for you.

Ingredients :

Paneer - 300 grms ( Sliced into small cubes, and need not be fried, can be used directly)
Big
Onion - 1 ( Chopped Length wise)
Ginger - small piece ( Chopped very finely)
Garlic - 2 ( chopped finely)
Soya sauce - 2 tsp
vinegar - 1/2 tsp
green capsicum - 1 ( cut into small square shaped )
Ajinomoto - 1/2 tsp
Green chillies - 3 ( sliced length wise)
Cornflour - 1 tsp ( mixed in 6 tsp of water)
Orange food colour - 1/4 tsp
Salt - To taste
Oil - 3 -4 tsp

Preparation :

* Take a microwave dish and oil. Then add onion, ginger, garlic, ajinomoto, soua sauce and the sliced paneer cube.
* Mix every thing together.
* Cover the dish with the microwave lid.( Do not use tupperware or non microwave proof vessels to cook. And always use the microwave safe lids to cover the vessels. Because microwave vessel lids are with small hole opening, thro which the steam escapes. Do not ever close the container with other lids and cook in microwave. Its very dangerous)
* Microwave for 5 mins. ( Power level - High)
* Then take the vessel out and add vinegar, green chillies, capsicum, salt and the cornflour water, orange food colour and mix very well.
* Now microwave for 4 mins without covering the vessel.
* wow......the yummy chilli paneer is ready now.
*Mix well and serve hot.

You are sure to love it.

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Mutton curry

2009-06-27T09:04:00.000-07:00

Mutton curry is one of the famous recipe in all non veg restarants. Its my all time fav. If i make mutton curry, i generally need to keep more rice than usual. It will go very well, with plain rice, or a side dish for pulav rice or naan breads, chapathi and parathas. There are always different people preaparing in differrent style. This particular is that i learnt from my mom, where my mom learnt from her in-law( i.e my grand ma). My grand parents are from a small village in south india , Tamil nadu, and there is always a liking for us towards the village recipes. The reason behind that is the taste. Gosh......They always taste the best, because the ingredients and the masala, that they use are freshly prepared. But now me being in India tried to use fresh ingredients as possible. The mutton curry came very well.......Everyone loved it. And here is the recipe just for you.

Ingredients :

Mutton - 1/2 ( chopped) ( Can use the pieces with bones, which will always taste much better) Garlic - 1 full ( remove the skin and need not be chopped because we will grind it)
whole Pepper - 2 spoon
Ginger - small piece ( Finely chopped)
Big Onions - 3 ( Chopped)
Tomatoes - 2 ( chopped)
Chilly powder - 1 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 2 tsp
Salt - To taste
Coriander leaves - 1 hand full
Garam Masala - 1 tsp
Oil - To fry

Masala Items :

Sombu - 1/2 tsp
Cinnamon sticks - 2 small peices
Green Cardamons - 3
Cloves - 2 B
ay leaves - 1

Preparation :

* Now first, chop the mutton and clean with water by adding 1 sppon of vinegar. ( We use vinegar to get ride of the smell)
* Then pressure cooker it till they get soft. ( ie) In few places the mutton we get is too hard, so pressure cooker it accordingly).
* Take a heavy bottomed vessel or pan, add oil, add the whole pepper and fry it.
* Then add the garlic and fry till golden brown
* Now add the onions , fry till golden brown, then add the chopped tomatoes.
* keep it aside and wait till it is cool.
* Then add it to the blender or mixy jar, and add the chopped ginger and grind it by adding water.
* Then add the half of the coriander leaves to it and grind well by adding water
* Now the masala for the Mutton curry is ready. ( The idea of grinding the masala is that we get the curry little bit thicker, and the taste is better and also kids and we dont avoid thing with out eating)
* Now take another vessel, add oil, and add the masala items and fry it.
* Now add the grinded masala and fry it for 5 mins
* Then add 3 cups of water to it.
* Then add the turmeric powder, chiily powder, coriander powder and salt and mix well.
* Close the vessel and cook for 25-30 mins ( Stiring it inbetween)
* Then add the pressure cooked mutton ( Add along with the water that is used to pressure cook) and cook for another 10 more mins.
* Finally add Garam masala and mix well.
hmmmm.......The mutton curry is ready. Granish and serve hot.

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Rava Ladoo / Rava Laddu / Semolina balls

2009-06-22T03:49:00.000-07:00

Hi friends,

Back here after a long break. Happy to see you again. Thought it would be good to start up with a sweet recipe.

Rava ladoo is a one of the most jiffy sweet. We alway love to taste our mom's food. There can never be a alternative. But i really wanted to cook for my mom and see her tasting my food, ( But could not get that opportunity for all these years). But this time , me being in my moms place decided to prepare something for her. I decided to start yp with making some sweet. So i did this rava ladoo last week and came out very tasty. They really tasted so nice, that it did not stay for long. The plate was empty within a hours. I was very happy see this.

Rava ladoo is a simple sweet recipe. There is the recipe just for you........

Ingredients :

Rava / Semolina - 2 cup
Sugar - 2 cup
Cardamon powder - 3 pinch ( You can even grind the 10 green cardamons and add it instead of using the ready made cardamon powder)
Ghee - 20 grms
Cashews Nuts - handful

Preparation :

* First take a pan, add the rava and fry till it becomes slightly brown. ( No need to add oil)
* Then allow it to cool, then add it in the mixy jar, together with the sugar and grind it to fine powder. ( Dont add water or oil to it, grind to powder)
* Then put the mixture in a bowl and add the cardamon powder and mix everything together.
* Now take a pan, add little of ghee and fry the cashew in it till they become golden brown.
* Now add the fried cashews to the mixture and mix together. ( also add the left out ghee and mix the mixture together.
* Now the mixture is ready and only thing that is left is to make small ball shape with the mixture.
* Try to make small ball by adding some more ghee. Then let keep the balls on a separate plate and leave it for 1 -2 hours to set.
* Thats all the yummy rava ladoo is ready to be served. Enjoy yours too.......

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Chicken Tikka Kathi Kabab

2009-05-19T07:11:00.000-07:00

Hi friends, i know i made you to wait too long. First of all sorry for that. Today i am going to post the recipe for chicken tikka kathi kabab. This is one of my all time fav. I just love the taste. So, without wasting much time, i will go directly for the recipe. And the recipe goes just like this..................

Ingredients :

Chicken - !/2 Kg ( Boneless)
Flour Tortillas - 3 - 4 ( Or more, according to how many you are going to prepare)
Tandoori Masala - 3 tsp
Lemom Juice - 5 tsp
Big Onion - 1 ( Chopped)
Tomatoes - 2 ( Chopped )
Cumin seed - 1/2 tsp
red Chilly powder - 1 tsp ( Or according to the spice you need)
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Almonds - 5 -6
Natural Yogurt - 1/2 cup
Salt - To taste
Oil - To Fry
Garam Masala - 1/2 tsp
Coriander leaves - a handful ( Chopped very very finely)

Preparation :
* First clean the chicken and remove the skin. Then chop the chicken in small pieces.
* Now rub the chicken with the lemon juice. Then marinade completely with the tandoori masala. Ensure the marinade reaches all parts generously. Then mix the coriander leaves and leave to stand Overnight, but preferably for 24 or even 30 hours - ( Atleast minimum of 6 hours) . The longer you leave it the deeper the marinade penetrates. ( Keep it in the fridge)
*Then take a pan, add oil. Fry the cumin seeds. Then fry the onion and tomatoes .
* Allow it to cook and grind the mix adding few almonds and water. ( Dont grind it into very fine paste )
* Then add oil add the grinded mixture, then add the rest of the coriander leaves.
* Then add yogurt to it and mix the mixture well.
* Now add the marinated chicken to the mixture, and add the chilly powder, turmeric powder, salt, coriander powder and mix well and cook till the gravy thickens.
* Finally add the garam masala.
* The masala is now ready
* Now take a tortillas and keep it on the plate and scoop the chicken masala on to the tortillas.
* Now carefully roll the tortillas, and pin it with a tooth pick. So that it will not open again until we finish off with other tortillas.
* Prepare as much roll you want and finally microwave it. This is just to heat the tortillas. ( Because i use the ready made flour tortillas).
* Wow...........the chicken tikka kathi kabab is ready and now its ready to be served.

Serve hot and enjoy yours........

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Cauliflower curry

2009-05-15T11:16:00.000-07:00

Cauliflower curry is such a simple and yummy dish. This is a very good side dish. Once again goes well with chappati or even rice with sambar or rasam.

Ingredients :

Cauliflower - 1 ( cut into small florets)
Onions - 1 (choppedfinely)
Tomatoes - 2 ( chopped)
Chilly powder - 1 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 1 tsp
Salt - to taste
Garam Masala - 1 tsp
Water - 1 - 2 cups
Oil - To fry ( 5 - 6 tsp)

Preparation :

*First take a pan, add oil, and add the chopped onions and fry it till golden brown.
* Then add the Chopped tomatoes and fry well.
* Now add the chopped and cleaned cauliflower and mix well with the onions and tomates.
* Then add the chilly powder, turmeric powder, coriander powder, salt.
* Now add water and allow to cook till the cauliflower are cooked and soft.
* If you wish you can have it bit watery or make it dry according to your preference.
* Finally add the garam masala.

The simple and yummy calulifower curry is ready. Serve hot

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Palak / Spinach Paneer

2009-05-12T07:46:00.001-07:00

Palak / Spinach paneer is a very famous dish in north India. This is such a simple recipe, but taste too good. You can serve this with naan, chapathi, roti or even with plain rice. The recipe is here just for you.

Ingredients :

Palak / Spinach - 300 grms ( washed and cleaned)
Paneer - 100 grms ( chopped in small cubes and fried in oil till golden brown)
Big onions - 2 ( Chopped )
Tomatoes - 2 ( Chopped )
oil - To fry ( 2 -4 tsp)
Methi leaves - 1 tsp
Chilly powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp ( Optional)
Salt - To taste
Cumin seeds - 1 tsp
Ginger and Garlic paste - 2 tsp

Preparation :

* First take a pan and add some oil and add onions( Dont add all the onions, add just 1 & 1/2 onion and keep the rest for later use) and fry till golden brown.
* Then add the tomatoes and fry till the tomatoes are cooked well.
* Now add the cleaned palak and cook for 5 mins (Add little water , 1/2 cup)
* When the palak is cooked, keep it aside to cool it.
* Now put the mixture in a blender and grind it to paste.
* Take a another pan add oil and now add the rest of the onion and fry till golden brown.
* Now add the cumin seeds and methi leaves and fry for 2 mins.
* Now add the grinded mixture to it.
* Add chilly powder, turmeric powder, coriander powder and salt.
* Cook the mixture for 5 mins.
* Now finally add the chopped paneer to it and mix well and cook for another 10 more mins.

Note:
To frying the paneer is just optional, we can also add it directly to our recipes, depeneding on how fresh it is. ( Dont fry it too much, because it may go hard, just fry for 2 - 3 mins in medium flame)

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Mutton Soup

2009-05-10T10:00:00.000-07:00

Mutton Soup is a simple, tasty and healthy dish. I often make this when i prepare mutton briyani. This is because, for mutton biriyani i pressure cook the mutton by adding some turmeric powder, ginger and garlic paste , salt, chilly powder and water. So i am planning to do the soup on the same day, i use to add more water, so that i can use the water for preparing the soup. Well, its always not neccessary to do it in this way........So here is the recipe for it.

Ingredients :

Mutton - 200 grms ( With bone )( Cleaned and chopped)
Fine coursed Black pepper - 1 tsp ( Or to taste)
Turmeric Powder - 1/4 tsp
Chilly powder - 1/4 tsp
Coriander powder - 1/4 tsp
Onion - 1/2 ( Very finely chopped)
Tomatoes - 1/2
Curry Leaves - 10 numbers
Cumin seeds - 1 tsp
Slat - To taste
Ginger and garlic paste - 1 tsp
Oil - To fry

Preparation :

* First clean the chopped mutton ( The always preferable to have it with bones, which gives more taste)
*Add the chopped onion, tomatoes, chilly powder, coriander powder, Turmeric powder, little salt, and ginger &garlic paste, mutton and 5 - 6 cups of water. Mix together and pressure cook it.
* Then take another vessel, add oil and fry the cumin seed and curry leaves.
*After frying the cumin seeds and curry leaves, transfer the pressure cooked items to this vessel.
* Add some more water, fine coarse black pepper, and salt and boil it for desire consistency.
* Allow it to boil for 5 - 7 mins.
Wow........the mutton soup is ready to be served.
Serve hot

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Bitter Gourd Kulambu / Kuzhambu

2009-05-08T03:23:00.000-07:00

Bittergourd Kuzhambu is my fav. This is the recipe i learnt from my mom. And the recipe is here....

Ingredients :

Bitter Gourd : 1 ( Cleaned and chopped)
Tamarind - One Lemon size ( Soak it in 2 - 3 cups of water for 20 mins and make tamarind water out of it)
Vadakam - 1/2 tsp
Tomato - 1
Chilly Powder - 1 Tsp
Coriander Powder - 1 tsp
Turmeric Powder - 1/4 tsp
Salt - To taste
Jaggery - 3 -4 tsp
Coconut - 3 - 4 small pieces ( Grind it add some water )
Oil - To fry Bitter groud

Preparation :

* First clean and chop the bittergourd in to small pieces and fry it in oil for few mins and keep it aside.
* Now take a pan add some oil and fry vadakam add the tamarind water .
* Now add chilly powder, coriander powder, turmeric powder and salt to the tamarind water.
* Now squeeze one tomato to the tamarind water.
* Now allow the mixture to be cooked for atleast 25 - 30 mins.
* Finally add the fried bitter gourd, jaggery and the grinded coconut and cook for another 5 more mins.

Wow.......the Bitter gourd kuzhambu is ready to be served.
Serve hot with plain rice.

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Tandoori Fish

2009-05-06T03:19:00.000-07:00

Fish is always good for health. This recipe is one of the dahamodharan's recipe. I got the inspiration from his recipe , but altered it a bit according to my taste. We generally deep fry fish, which will take more oil. Even when we make curry, we always see our parents using lots of oil, just because it gives us good taste. The tandoori fish recipe is supposed to be cooked in Tandoori cooker, but because i dont have tandoori cooker, i am going to cook in oven. Thou i am not going to use lot of oil, but still prefer to finally coat the fish with oil before placing it in the oven. Here is the Recipe just for you.

Ingredients :

Fish - 2 ( I use Seabass in UK, you can you any fish that taste good , but perfer to have something with less bones)
Ginger - 15 grms
Garlic - 4 pieces ( Peeled)
Onion - 1/2 ( Small onions are good, but because i did not get the small onions, i have used 1/2 big onion in my recipe. If using small onions use 5 onions, which is more than enough)
Red chillies - 6
cinnamon stick - 1 small piece
Green cardamons - 3
Bay leaves - 1
Cashew nuts - 10 numbers
Lemon - 1
yogurt - 1/2 cup
Salt - To taste
Red food colouring - 1/2 tsp
Oil - To coat the fish

Preparation :

* First clean the fish. Cut the wings and clear the scales of the fish. Make sure its clean and wash it and keep it aside.
* Now just make a cut on the fish. this helps the masala to get inside the fish. ( Gives Better marination )
*Now add onion, bay leaves, cinnamon sticks, ginger, garlic, cardamons, cashew nuts and red chillies in the mixy jar and grind it into fine paste. ( If you want to add water add very little bit, because later we will add the yogurt which will make more water, so add very little water)
* Now tranfer the grinded paste to a bowl, and addd the yogurt, salt, food colouring and lemon juice and mix well.
* Now the masala is ready. Coat the fish with this masala. Make sure you apply the masala very where on to the fish.
* Now keep the fish inside the fridge for 2 hours. ( This gives better marination)
* After 2 hours, prehaeat the oven for 150 degree c for 15 mins and place the fish in the oven coating it with the oil.
* Now after placing the fish for 5 mins in the oven, turn off the oven and on the grill and keep it at medium heat and cook the fish.
* Inbetween open the oven and coat the fish with oil, and then cook again.
* Then turn the fish to the other side and cook it for few mins again coating it with oil. ( The fish will be half cooked , so turning the fish could be bit difficult, so make sure you turn it carefully with out breaking the fish.)
* Once the masala and the fish is cooked, its ready to be served.

Serve hot with sauce.

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Channa Masala

2009-05-04T11:53:00.000-07:00

Hi friends, how was your long weekend. In india, its the holidays for May1 and the following saturday and sunday, but were as in Uk and other its a long weekend because of the Monday bank holiday. Hope everyone had a great time enjoying in some way or other. And particularly mine, with a 2 and half year kid, went really busy. Today i am going to post a pretty simple dish - "Channa Masala".

This is a wonderful "confort food" dish which is really very easy to make. Channa Masala can be prepared as mild or as hot as you like it!

It is a classic North Indian vegetarian dish which is specially delicious when eaten with rote ( Chappathi). Punjabis may know this dish as "chole". Everyone have their own version of preparing the channa masala, and here is my version.

Ingredients :

Chick peas - 300 grms ( You have to soak the channa for 3 -4 hrs and pressure cook it for 2 whistle. (or) you instead you could also use the ready made tinned channa , which you can use directly)
Big Onions - 1 ( chopped)
Big Onions - 1 ( Chapped finely)
Tomatoes - 2 ( chopped finely)
Potaoes - 1-2 ( toally optionally - I dont prefer to use it in channa masala)
Chilly powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Salt - To taste
Garam Masala - 1 tsp
Oil - To fry.

Preparation :

* Take a pan, add oil, and 1 chopped onion and fry till golden brown.
* Then add the chopped tomatoes and fry for few mins. Then make it cool and grind it into paste.
* Now take a pan, add oil and fry the rest of the chopped onions till golden brown.
* Then add the grinded paste and fry for 5 mins. Then add 1 cup of water.
* Now add the chilly powder, coriander powder, turmeric powder and salt and cook for 5 - 10 mins. ( If you want to add potatoes then add it now)
* Finally add the chick peas and again mix well and cook till the gravy becomes thick.
* Now add the garam masala.

The spicy channa Masala is ready. Garnish and serve hot with chapathi or Naan or any Roti.

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Idly

2009-05-01T03:03:00.000-07:00

Idly is one of the recipe most popoular in south of India. Because we dont use oil, and it is steam cooked, they are healthy too. Generally they prefer to feed their baby with idly because it is not only healthy but soft too.

In South India, almost all hotels/restaurants have idly on their breakfast menu. And the recipe of soft idly is as follows.

( Thou the preparation method is same, i have given the ingredient in different combination, hoping that it would be helpful for some.)

Ingredients :

(For grinding in Mixi )

Idly rice - 2 cups (Ponni rice if possible)
Urid dal - 1 cup
cooked rice - 1/2 cup
Fenugreek seeds(Methi) - 1/4 tsp
Salt - To taste

(OR)

(For grinding in grinder)

Raw or boiled rice or Idly rice - 4 cups
Urid dal - 1 cup
Fenugreek Seeds ( Methi ) - 2 tsp
Salt - To taste

(OR)

But in places like UK and US thou we were getting raw rice and boiled rice, now they stopped the export of rice and it is really difficult to get those rice here.

So instead of raw or boiled rice, we can use Basmati rice.

Basmati Rice - 2 cup
Urid Dhal - 1 cup
Fenugreek Seeds ( Menthi ) - 1 tsp#
Salt - To taste

Preparation :
* Soak rice and Methi together in water for about 5-6 hours.
* Soak urud dal in water for 3 1/2 hours.
* Drain the water from urud dal and grind it in mixie with little water.
* Fine grind it until the mixture is frothy. Keep aside
* Now drain water from soaked rice and methi.
* Grind these along with cooked rice and little water in mixie.
* Now mix the ground items and add salt.
* Allow it to ferment for 16 - 18 hours.
* Then pour the idly mixture on to the idly plates and close the lid and steam cook on high for 10 - 15 mins.

Wow.......Idly is now ready so serve it with any kind of Chutney or Sambar.

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Prawn Kuzhamb / kulambu / kolambu

2009-04-29T14:38:00.000-07:00

Prawn kuzhambu is a yummy mouthwatering recipe. Just by its looks almost all the non-veg lover mouth will start to water....hahha.......Because we use tamarind , few may love, but few may not. But here is the recipe just for you.........................

Ingredients :

Raw Prawn - 300 grms ( Cleaned)
Big Onion - 2 ( Very Finely chopped)
Tomatoes - 1 ( Big ) ( Finely chopped)
Garlic - Peeled ( Do not chop , because we need to add it directly )
Ginger and garlic paste - 3 tsp
Chilly powder - 2 tsp
Coriander powder - 2 tsp
Turmeric powder - 1/2 tsp
Salt - To taste
Tamarind - small lemon size ( Use this to mix with water and make a nice tamarind water.. for about 2 - 3 tumblers)
Garam masala - 1/2 tsp
Oil - To fry.

Preparation :
* First take a pan, add oil and heat it.
* Then add the finely chopped onions and whole garlic and fry till golden brown.
* Now add the Tomatoes and fry very well.
* Then add the ginger and garlic paste and fry till the raw smells goes.
* Then add the tamarind water and addchilly powder, coriander powder, turmeric powder and salt .
* Add some water and cook it for 25 - 30 mins.
* Then finally add the prawn and cook for another 10 mins.
* Add garam masala and switch off the stove.

Prawn kuzhambu is ready , garnish and serve.

( This will always taste the best on the next day. So if you really want the special taste, then try to cook it a day before and feast on the next day.....Sure it will taste good.....)

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Chicken Jalfrezi

2009-04-27T07:16:00.000-07:00

Chicken Jalfrezi is one of the common dish found on the menu's of many restaurants. This is a colourful and incredibly dish. And here is the recipe just for you........

Ingredients :

Chicken - 300 grms ( Boneless - washed and chopped into small pieces)

Oil - To fry

Cummin Seeds - 2 tsp

Garlic cloves - 3 (Finely chopped)

Ginger - small piece ( Finely chopped)

Onion - 1 ( Chopped Finely)

Green Chillies - 1 ( Chop length wise)

Ginger and Garlic paste - 1 tsp

Green Capsicum Pepper - 1/2 ( Chopped coarsely )

Red Capsicum Pepper - 1/2 ( Chopped coarsely)

Coriander Leaves - hand full ( Chopped)

Tomatoes - 2 ( Chopped finely)

Salt - To taste

red chilly powder - 1 tsp ( To according to taste)

Turmeric powser - 1/2 tsp

Garam Masala - 1 tsp

Preparation :

* Take a pan, add oil and heat it. Now add the cumin seed and fry for some times.

* Then add the finely chopped ginger and garlic pieces and fry till golden brown.

* Now add the chopped chicken pieces and fry for few mins. The chicken will turn white and fry till it is nearly cooked.

* Now transfer the chicken to some bowl.

* Now in the same pan, heat oil , and add the Chilly powder and turmeric powder and fry for 1-2 mins.

* Then add onions and green chilly and fry for 5 more mins.

* Now add the caspsicum pepper ( Red and Green ) and fry till they become soft.

* Add the chopped tomatoes, coriander leaves and fry till the tomatoes are cooked.

* Now transfer the chicken to the pan and stir-fry.

* Add some water if needed and add salt.

* Cook till the chicken is cooked fully.

hmmm.......the yummy chicken Jalfrezi is ready. Granish and serve hot with a squeeze of lemon juice over the top.

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Vegetable Biriyani

2009-04-24T07:39:00.001-07:00

Hmm, Vegetable Briyani, one of the most tasty and yummy dish. Briyani is always a dish which will taste great , but at the same time, great care as to be taken while cooking the rice. When it comes to vegetable briyani, the colourful carrot, beans, potatoes and peas gives a great look for the briyani.

Ingredients :

* Carrot - 2 (chopped)
* Beans - 1/4 kg ( Chopped)
* Potato - 3-5 ( chopped)
* Green Peas - hand full (frozen) ( If it is fresh, then you got to soak it and pressure cook or steam cook it until it is soft)
* Onion - 2 (chopped finely)
* Tomato - 3-4 chopped
* Green chilly - 2 (chopped length wise)
* Ginger & Garlic Paste - 3 tsp
* Turmeric Powder - ½ tsp
* Chilly powder - 2 tsp
* Daniya(Coriander) Powder - 3 tsp
* Salt - To taste
* Coconut Milk - 1:1 ( ie: for one cup rice , use one cup coconut milk and one cup water)( If cooking as dum briyani, then use 3/4 cup of coconut milk and 3/4 cup of water)
* Garam Masala - 1 tsp
* Basmathi Rice - 2 Tumbler
* Cardamons - 3
* Cloves - 3
* Bay leaves - 2
* Cinnamon Stick - 2 pieces
* Oil - 6-7 spoons
* Ghee - 2 spoons
* Mint leaves - little (cleaned and chopped)
* Coriander leaves - little (cleaned and chopped)

Preparation :

* Take a heavy bottomed vessel or even pressure cooked will be good.
* Heat the vessel, add Ghee and oil to it. Now add the cinnamon stick, cloves, cardamans and bay leaves.
* Then add the chopped onion and fry till golden brown.
* Add green chilly and fry for some times.
* Now add the chopped tomato and fry well ( tomato has to be fried very well)
* Then add the Ginger and Garlic Paste and fry well.
* Now add the vegetables ( Carrot, beans, potatoes) and stir well.
* Add turmeric powder, chilly powder, Dhaniya powder, little of chopped mint and coriander leaves and stir well.
* Now add water in 1: 2 ratio (i.e – if two tumbler rice, add 2 tumbler of water and two tumbler of coconut milk)
* Let the water boil. When it is boiling well add the basmathi rice and salt. Stir well.* Keep the lid closed. ( while cooking in electric cooker the job is done, and we have to wait for the rice to be cooked)

NOTE :

If you are doing in pressure cooker , then don’t put the wait for the lid.* Open now-and-then, and keep stiring.* When rice is semi- cooked add the garam masala and rest of the mint and coriander leaves andclose the lid.* When the rice is cooked, close the lid and put on the wait and switch off the stove immediately.
( If you are cooking in some other heavy bottomed vessel, keep the vessel closed with suitablelid and keep another vessel filled with cold water over the plate. )

Wow.......the yummy vegetable biriyani is ready. Garnish and serve with raita.......

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Prawn Curry

2009-04-21T13:26:00.000-07:00

Hmmmm......Spicy prawn curry is almost very one's fav.......and here is the recipe......

Ingredients :
Prawn - 500 grms ( Washed and peeled ) ( i use the Raw forzen prawn in UK)
Onion - 1 ( Bigger size) Chopped
Tomatoes - 1 1/2 to 2 ( Chopped)
Green Chilly - 1
Chilly powder - 1/2 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Salt - To taste
Ginger and Garlic paste - 5 tsp
Garam Masala - 1/2 tsp
Soya sauce - 1/2 tsp
Coriander leaves - To garnish
Red food colouring - 2 drops
Oil - To fry

Preparation :

* Take a pan, add oil and heat it.
* Then add the onions and fry it till golden brown.
* Then add the green chilly and fry it. Now add the chopped tomatoes and fry it.
* Make it cool , and grind it to paste ( May be not too fine ) by adding necessary water.
* Now take a pan, add oil add the ginger and garlic paste and fry it till the raw smell disappears. then add grinded paste and fry it.
* Now add the chilly powder, turmeric powder, coriander powder and salt and fry and cook for few mins.
* Then add the prawn, soya sauce, food colouring and cook till the gravy comes bit dry.
* Finally add the garam masala.

Wow......the spicy and tasty prawn curry is ready.......Garnish and serve hot.

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Peerkangai Tuvaiyal

2009-04-19T05:15:00.000-07:00

Peerkangai which is known as Ridge Gourd in english, has never been on my shopping list, till i tasted it. It was all started when Mrs Kiran Kumar invited us for dinner . After having a long chat, we decided to start our dinner. When we started to serve ourself, i saw a bowl , with green coloured chutney. Did not know what it was. So i decided not to take it, and was happily enjoying my rest of my yummy food. Suddenly kiran saw and asked me, wheather , i tasted her peerkangai ( Ridge Gourd) chutney ( Tuvaiyal). I said no, and she immediately served me, and asked me to taste. When i tasted it for the first time, i really fell in love with the taste. ( Love at first taste...Lol ).

Then from then on, i never forget to add peerkangai to my shopping list.
The recipe is here................

Ingredients :

Peerkangai ( Ridge Gourd ) - 1 (wash, clean and Peel off the skin and chop it into small pieces)
Garlic - 2 pieces ( peeled )
Green Chilly - 2
Curry Leaves - 1/2 hand ful
Coriander Leaves - 1/2 handful
Tamarind - small piece
Tomato - 1/4
Urid Dhal - 1 tsp
Mustard seed - 1/2 tsp
Cumin seeds - 1/2 tsp
Salt - To taste
Oil - To fry

Preparation :

* Take a pan, add 3 - 4 spoon oil and heat it.
* Add the Mustard seeds, Urid dhal, and Cumin seed and fry it.
* Then add the Green chilly and fry it.
* Then add the Peerkangai, garlic, curry leaves, coriander leaves and fry for some times.
* Add the Tamarind and tomato and fry for 5 mins.
* Allow it to cool, add salt and grint it into fine paste.
hmmm..........the peerikangai tuvaiyal is ready to taste............

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Long Beans curry

2009-04-15T15:06:00.000-07:00

Hi friends, today i am going to post the long beans curry recipe. This is a simple and yummy side dish. I learnt this recipe from one of my friend named Mrs Chitra Senthil. She was my neighbour in Birmingham and later became good friends. It all started when one afternoon i went to her house, and in a causual chat when i asked what did she prepare for lunch, she said, she made long beans curry. Long beans curry???..which i have never tasted it till that date. I was wondering how long beans will look like ???( I was newly married and did not know even 1 % of cooking ). Then she explained and also offered a spoon full to taste. Hoooo my word, i loved the taste........I then asked her the recipe, and from then on when ever i go for Indian Grocessory stories, i never forget to buy this long beans......Well, here is the recipe..........

Ingredients :

Long Beans - 500 grms ( or one bunch)( Washed, cleaned and chopped)
Caraway ( Soombu) - 1/2 spoon
garlic - 6 ( Crushed)
Channa Dhal - 50 grms
Green chilly - 3 ( Or according to spice you need)
Turmeric Powder - 1/4 tsp
Salt - to taste
Oil - to fry

Preparation :
* Take a pan, add some oil and heat it.
* Add the Soombu and crushed gralic and fry it.
* Then add the chopped beans and fry well.
* Make sure you fry it in medium or low flame. Do not add water. You have to keep frying it in the oil, until it is cooked well.
* Then beans will get cooked and could see them shrink in volume.
* Now add the turmeric powder and salt.
* In the mean while, pressure cook the channa dhal.
* Now cool the channa dhal, and grind it, by adding the green chilly.
* Now add the mixture to the beans and mix well.
* Intially they all stick to gether, but keep frying it until , they come separate.

Thats it, the simple and yummy long beans curry is ready. Serve hot

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Sponge Cake

2009-04-12T11:44:00.000-07:00

Hi friends, Wish you all a Happy easter. Hope every one are having a nice time. Today i am going to post the recipe of Sponge Cake. This is a easy to make, and a good start for people who love to bake a cake. A very good tea time snack. So here is the recipe of the Sponge cake.......

Ingredients :
All purpose flour - 1 1/2 cup
Baking powder - 1/4 tsp
Baking soda - 1/4 tsp
Salt - 1/2 tsp
Unsalted butter - 1/2 cup
Sugar - 1cup
Lemon juice - 1 tsp
Buttermilk - 1/4 cup
Vanilla extract - 1 tsp
Lemon zest (optional) - 1 tsp
Eggs - 2

Preparation :
* Preheat oven to 350F. Grease a (8 1/2 x 4 1/2 x 2 1/20) inch loaf pan. I usually line with a parchment paper for perfect finish but optional.
*First cream the butter and sugar in the bowl using an electric mixer for 4 to 6 minutes @medium speed until light and fluffy.
*Add one egg, beat for few minutes then followed by the next.
*You may add the lemon juice, zest (if any), vanilla and buttermilk to this and mix for few seconds.
*Sift together flour, baking powder, baking soda and salt in a bowl and keep aside.
*Now add flour and fold, do not beat too much (just use low speed to combine everything).Pour the batter in the loaf pan, smooth the top and bake for 55 to 60 minutes or until a bamboo skewer comes out clean (toothpicks don't work for loaf pans).
Cool the cake completely and then slice.

Serve as an evening snack with a cup of tea.

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Bhindi /Ladies finger / Okra pepper fry

2009-04-10T07:37:00.000-07:00

Okra pepper fry is a simple dish , which makes a perfect side dish. Its also a brain food.

Ingredients :

Okra - 500 grms ( Wahsed and Chopped)
Oil - To fry
Pepper - 2 tsp ( We can use even chilly powder instead of pepper, or even both according to the spice)
Salt - to taste
Turmeric Powder - 1/4 spoon
Cumin seed - 1/4 spoon

Preparation :

* Wash the okra, and chop it
* Then take a pan, add 10 spoons of oil and heat it.
* Now add the cumin seeds
* Then add the chopped okra and fry, till the stickness goes.
* Then add the turmeric powder, Pepper and salt and fry for some more time.......

Thats all the yummy, spicy and quick okra is ready to be served.

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Puffy Poori

2009-04-08T14:12:00.000-07:00

hmm........Poori. Poori with potato curry is a very famous dish India. Having a puffy poori on the plate on a saturday's or sunday's is a yummy time. Poori has been fav of many. Kids love it just for its puffiness. And the recipe goes here.................

Ingredients :

Wheat flour - 1 cup ( If you dont get wheat flour, you can make the poori with all purpose flour )
Maida ( all purpose flour) - 3 tsp.
Wheat flour - little in a bowl, which will be used while rolling the dough
Oil - 3 tsp
Salt - To taste
Oil - ( to deep fry)
Water - little ( Just to make the Dough)

Preparation :

* Take a vessel, add the wheat flour, all purpose flour and mix well
* Now add the salt and 3 tsp of oil and mix well.
* Now make the dough, by sprinkling or adding water.
* Keep mixing it very well. The more time you keep mixing will give more softness for the dough.
* Now after the dough is ready, keep it covered with a wet cloth, and leave it for 15 - 20 mins.
* Then take dough, and make it a small ball shape.
* Now roll it flat using the roller ( spread little bit of wheat flour, now and then to avoid the dough sitcking )
* Then take a pan, add oil, generously ( Because, we need to fry the rolled dough).
* Make sure the oil is heated well. Because if it is not really hot, then the poori will not come puffy.
* Now put the dough, making sure it is fully immersed in the oil.
* Now the poori will come pufffffffff...........Turn it on to the other side.
Thats all, puffy poori is ready to eat. Serve it hot with potato curry.......hmmmmm yumm

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Spicy Fish Kuzhambu/ Kolambu/Kulambu ( Village style)

2009-04-05T05:38:00.000-07:00

Fish Kuzhambu is a famous recipe in India. Once again , this fish kuzhambu recipe is prepared in so many method. And the recipe i am posting now is one of the method that i learnt from my grandma. As i told you before, my grandma, in her village always prefer grinding all the masala's fresh to give a the wow fresh taste. And more over grinding the masala gives more of thick gravy. I will soon post the other method too. But to start of , i would like to start with my grandma's recipe. And here comes your spicy Fish Kuzhambu recipe..............

Ingredients :

Fish - 1 kg ( Cleaned, and chopped in thin slices) ( If you prefer, you can add the head and tail of the fish too)
Garlic - 1 (peel the skin off)
whole Pepper - 1 tsp
Onion - 2 ( chopped ) ( If you could get small onion's then, it is more than good, because it gives a better taste)
Tomato - 1
Curry leaves - 1 stem
Ginger - a small size ( Chopped finely )
Green chilly - 1
Chilly powder - 2 spoon
turmeric powder - 1/4 tsp
Coriander powder - 2 spoon
salt - To taste
Garam Masala - 1/2 spoon
Tamarind water - 500 ml
Coriander leaves - 1/2 hand ful ( Just for granishing)
Oil - 10 spoons

Masala items:

Cloves - 2
Green cardamons - 3
Cinnnamon sticks - 2 smal pieces

Preparation :

* First take a pan, add 5 spoons of oil, then add the whole pepper, and garlic and fry it.
* Then add the onions and fry till golden brown.
* Now make it to cool, then put it in a mixy jar and add the chopped tomato and ginger to it and grind it, by adding some water. ( Make it a fine paste)
* Now add this paste to the tamarind water and mix well.
* Then add the chilly powder, coriander powder, turmeric powder to the tamarind water and mix every thing well. (f you perfer, you can add some water to make it bit watery)
* Now take a vessel, add the oil.
* Now add the masala items and fry it.
* Then add the green chilly and curry leaves and fry it for 2 mins
* Now add the prepared tamarind water to the vessel.
* Add water and salt to taste. Allow it to cook for 30- 45 mins in medium flame.
* Then finally add the fish pieces and close the vessel and cook for 5 min in low flame.
* Then add the garam masala, and granish it with coriander leaves.

Thats all the spicy village style fish kuzhambu is ready....

Serve hot with plain rice.....

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Cauliflower 65'

2009-03-30T11:40:00.000-07:00

Cauliflower 65 is a simple , but very delicious dish. I often pefer it as a snack or love to have it with sambar rice. It is so good, that you can have it in your way. And with no doubt kids will love it.

INGREDIENTS:

Cauliflower- 1/2 Kg
Ginger & Garlic Paste - 3-4 Spoon
Salt - As per taste
Chilly powder - 1 and 1/2 spoon
Turmeric powder - 1/4 spoon
Rice flour - 4-5 spoon
Corn flour - 3-4 spoon
food colouring (red) - 1/4 spoon
Oil - To fry

PREPARATION :

* Cut the cauliflower into small pieces.
* Now add all the above mentioned item to the cauliflower and mix well, sprinkling some water.
* Keep it in fridge for 1/2 hr.
* Then heat oil in a pan and add the cauliflower and fry it.
Try this out and let me know how it came.... Hope you enjoy the taste.

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Egg Kuzhambu

2009-03-29T03:28:00.000-07:00

Hi friends....How are you people doing???.My weekend was fab. My birthday was on saturday, which was yesterday. Birthdays are fun and joy, but mine was double joy because i have passed my UK driving my test on the same day. So i really enjoyed my day, getting wishes and congrats from friends on orkut, mail and telephone. Friends visiting home making the day more special. Well Today i am going to post the egg kuzhambu recipe. Eggs are a commom food and one fo the most versatile ingredients used in all type of cooking. In india we have so many varieties of egg recipes. Egg Kuzhambu is one of the type we prepared. These egg kuzhambu can be prepared in differnt methods. And here i am posting one of the method, which is different and tasty. This is the recipe i learnt from my mom. And here is the recipes.......

Ingredients :

Egg - 5-6
Coconut - 1/2
Garlic - 1 full ( peeled )
Onion - 1 ( Chopped finely)
Tomato - 1 ( Finely chopped)
Green Chilly - 3 ( Chopped length-wise)
Curry Leaves - one stem
Turmeric powder - 1/4 spoon
Coriander powder - 2 spoon
Chilly poswder - 1 spoon ( Optional , add it if you wish to have hot and spicy)
Garam Masala - 1/2 spoon
Salt - to taste
Oil- 4 -5 spoon

Masala Items :

Cinnamon Stick - 2 small pieces
Cardamons - 3
Cloves - 2
Bay leaves - 2
Sombu - 1 spoon

Preparation :

* First take out the coconut from its shell. Then chop it into small pieces.
* Take a mixy jar, add the chopped coconut pieces and the peeled garlic and grind it to fine paste adding water.
*Now take a pan, add oil, then add the above mentioned masala items and fry it.
* Add the chopped onions and fry till golden brown.
* Now add the green chillies, curry leaves and fry it.
* Then add the tomato and fry it
* Now add the grinded paste and fry for some times ( Till the raw smell of the garlic disappears)
* Now add 5 - 6 cups of water and mix well. Add the turmeric poswer, chilly powder, coriander powder and salt, mix well and cook for atleast 30 - 45 mins.
* Now after it is cooked, break the egg and add it directly to it. (add all the 5 eggs )
*Make sure you dont mix at this point, because mixing will break the eggs.
*Close the vessel with the lid and cook in medium flame for 5 mins
* Now switch off the stove and add the garam masala and mix carefully making sure you dont brak the eggs.
Thats all the Egg Kuzhambu recipe is ready to be served.

Serve it hot with plain rice.....ENJOY..........

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Spicy Pepper Chicken Curry

2009-03-24T09:19:00.000-07:00

Chicken curry is one of the famous recipe in all non veg restarants. Its my all time fav. If i make chicken curry, i generally need to keep more rice than usual. It will go very well, with plain rice, or a side dish for pulav rice or naan breads, chapathi and parathas.

There are always different people preaparing in differrent style. This particular is that i learnt from my mom, where my mom learnt from her in-law( i.e my grand ma). My grand parents are from a small village in south india , Tamil nadu, and there is always a liking for us towards the village recipes. The reason behind that is the taste. Gosh......They always taste the best, because the ingredients and the masala, that they use are freshly prepared. Thou here, i dont use much of fresh ingredient, i have managed to prepare the masala freshly to bring atleast 50% of their taste.

Well...The recipe of spicy pepper chicken curry is here........

Ingredients :

Chicken - 1/2 ( chopped) ( Can use the pieces with bones, which will always taste much better)
Garlic - 1 full ( remove the skin and need not be chopped because we will grind it)
whole Pepper - 2 spoon
Ginger - small piece ( Finely chopped)
Big Onions - 3 ( Chopped)
Tomatoes - 2 ( chopped)
Chilly powder - 1 tsp
Turmeric powder - 1/4 tsp
Coriander powder - 2 tsp
Salt - To taste
Coriander leaves - 1 hand full
Garam Masala - 1 tsp
Oil - To fry

Masala Items :

Sombu - 1/2 tsp
Cinnamon sticks - 2 small peices
Green Cardamons - 3
Cloves - 2
Bay leaves - 1

Preparation :

* Now first, chop the chicken and clean it.
* Take a heavy bottomed vessel or pan, add oil, add the whole pepper and fry it.
* Then add the garlic and fry till golden brown
* Now add the onions , fry till golden brown, then add the chopped tomatoes.
* keep it aside and wait till it is cool.
* Then add it to the blender or mixy jar, and add the chopped ginger and grind it by adding water.
* Then add the half of the coriander leaves to it and grind well by adding water
* Now the masala for the chicken curry is ready. ( The idea of grinding the masala is that we get the curry little bit thicker, and the taste is better and also kids and we dont avoid thing with out eating)
* Now take another vessel, add oil, and add the masala items and fry it.
* Now add the grinded masala and fry it for 5 mins
* Then add 3 cups of water to it and the chopped chicken to it
* Then add the turmeric powder, chiily powder, coriander powder and salt and mix well.
* Close the vessel and cook for 25-30 mins ( Stiring it inbetween)
* Finally add Garam masala and mix well.

Wow............The spicy pepper chicken curry is ready to be served. Garnish and serve hot...

Hope you enjoy this recipe. Do leave y0ur comments.......

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Crispy Adai/ Lentil Dosa

2009-03-21T11:51:00.000-07:00

Adai.......This is the recipe that takes me back to old memories. Its a dish which has to be cooked on medium flame. So it always takes time time between the first adai and the second one to come to our plates. It was golden days, where we sit in front of the TV watching our fav tv shows, and my mom preparing it in the kitchen and bring it to our plates....I really miss those days. ( Because now, i have to go to the kitchen and do for my hubby and daughter)...Well..Time changes and we got to accept the change.......But it is always a nice feel when our hubby and kid ask for more. And specially when comes to Adai, my daughter loves it.

If kids eat just one Adai also, it is too filling for them. And i always use ghee instead of oil when cooking for my sweet daughter. Afterall they need some fat...

Well...Here goes the recipe for crispy Adai...

Ingredients :

Idly Rice - 1 cup
Channa Dhal - 1 cup
Yellow Mung Dhal - 1 cup
Toor Dhal - 3 tsp
Red chilly - 6
Mustard seed - 1 tsp
cumin seeds - 1 tsp
big Onion - 2 ( chopped finely)
curry leaves - hand full
coriander leaves - 1 hand ful
Salt - To taste
Oil - 2-3 spoon per dosa.

Preparation :

* Take a vessel, add the rice, channa dhal, yellow mung dhal, toor dhal and the red chilly together and add water and soak it for 3 hours.
* Then after 3 hours, put it in the mixy jar and grind it by adding water. ( Dont make it too watery)
* Now take a pan, add oil and add the mustard seeds, then add the cumin seeds and fry it.
* Then add the chopped onion and fry till golden brown.
* Then add the curry leaves and corinader leaves .
* Finally add the fried item to the grinded mixture.
* Then add the salt according to the taste.
* Well, now take a pan, and add one small cup of the prepared mixture and put it in round shape.
* Add oil and cook in low flame.
* Now turn the adai to other side and cook for some time.
wow............the Adai is now ready to be served.

We can serve it with any kind of Chutneys........

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Keema Mattar/ Keema matar

2009-03-19T07:23:00.000-07:00

Keema Matar is Minced meat( lamb) cooked with green peas. It has a splendid texture and very tasty.
Here goes the Keema matar recipe

Ingredients :

Minced meat - 200 grms
Ginger and Gralic paste : 10 tsp
Onion - 1 ( chopped)
Tomatoes - 1 ( Chopped)
Capsicum Pepper - 1 ( chopped) optional
Salt - taste
Garam Masala - 2 tsp
poppy seeds - 1 tsp
Chilly powder - 2 tsp ( Or according to taste )
Green peas - 1/2 cup ( frozen ), can use fresh green peas, but have to cook it before adding to the dish.
Oil - To fry

Preparation :

* Heat the oil and fry the onions, tomatoes and ginger and garlic , Fry till the raw smell disappears.
* Then make it cool and then grind it into fine paste, by adding water.
* Then take a pan, add oil and add the paste and fy for few mins.
* Then add the minced meat.( lamb)
* mix well and add the chilly powder, salt, Garam masala and chopped pepper and green peas and fry for 20 min to 30 mins , till it come dry.

Thats it......Keema matar is ready. Garnish and serve hot.

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Chicken Soup

2009-03-16T04:22:00.000-07:00

Chicken soup, is a wonderful recipe, which i learnt from my in-law. Before marriage, i have never tried chicken noodles. I started to have chicken soup only after my marriage, which i really loved the taste of it. It is also good for kids ( It has lot of fat in it). Makes a good starter on sundays...And the recipe is here......

Ingredients :

Chicken - 100 grms ( Preferably boneless)( chop it into small pieces)
Soya sauce - 1 spoon
Ajnomoto - a pinch
Turmeric powder - 1 pinch
salt - To taste
noodles - 1/2 cup ( Soak it in boiling water for 15 mins)
water - 4 cups
pepper - 1 spoon ( if you are planning to give it to your kids, then add little less of pepper)
Olive Oil - To fry chicken ( You can even use sunflower or vegetable oil instead of Olive oil)

Preparation :

* Take a vessel add 3 -4 spoon of oil and add the chopped and cleaned chicken to it and fry for 10 mins. ( You could see the chicken turning pale white in colour)
* Then add the sufficient water ( 3 -4 cups) to it and mix well.
* Then add the turmerice powder, Ajnomoto , Soya sauce, pepper and salt to it and mix well.
* Leave it to be cooked for 15- 20 mins in medium flame.
* Finally check that the chicken are cooked and add the noodles to it and mix well. #
* Mix well, and leave it for another 5 mins

Well........The chicken soup is ready to be served.

Serve hot with adding pepper, if you perfer really hot and spicy.

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Paneer Butter masala

2009-03-12T10:04:00.000-07:00

Paneer Butter Masala is basically a Punjabi preparation. It goes very well with Naan, Chapati or Roti. Its the most famous dish in Indian restarant. I just love this recipe a lot. Why not even kids love it.

Ingredients :

Paneer - 250 grms
Big Onions - 2 ( chopped)
Tomatoes - 3-4
Ginger and garlic paste - 4 spoons
Oil - To fry
Chilly powder - 1 spoon
Green chilly - 1
Coriander powder - 1 spoon
Cashew nuts - 20 numbers
Water - 1 cup ( if you use milk instead of cream , just add 1/2 cup of water)
Butter - 30 grms
Garam masala - 1/2 spoon
Food colouring - orange ( few drops or pinch )
Cream - 1 cup ( optional milk ( use according to the thickness)
Salt - To taste

Basic Preparation :

* First cut the paneer into small cubes.
* Then fry it in oil till golden brown and keep it aside. This is the basic preparation of paneer for paneer butter masala. ( if it is a fresh paneer , then you need not fry, you can just add it )

Preparation :
* Then take a pan add some oil, the add cumin seeds and fry for 1 min, then add the chopped onion and fry till golden brown ( Or till the raw smell disappears).
* Then add the ginger and garlic paste and fry it.
* Now add the chopped tomatoes and fry it.
* Then add chilly powder, coriander powder, and the green chilly and mix well.
* Now add the cashew nuts to it.
* Mix every thing well and add some ( 1 cup ) Water, and cook for 15 min by closing the vessel with a lid and stiring it often.
* Now switch off the stove and keep it aside to cool.
* Then once it is cooled, grind it into very fine paste.
* Then take a pan, add the butter and melt it. Then add the grinded paste. ( add water if neccessary )
*Now add salt and little bit of orange food colouring.
*Mix well, and now add the cream ( if you dont get the cream, you can add milk. But if you add cream the sauce will be silky. But if you use milk , the paneer butter masala will become bit watery , so make sure you add less water when you add water ( may be 1/2 cup instead of 1 cup)
* Now add the fried paneer to the and mix and cook for 5 mins.
* Now finally add the garam masala

WOW....your paneer butter masla is ready, you can serve it with hot naan, roti or chappati.

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Spicy & Crispy Chicken

2009-03-07T13:38:00.000-08:00

The Spicy and Crispy Chicken is one of the most popular recipe found on my family menu.The crispy chicken was marinated the day before. This one is double soaked into the coatings to give it its unique taste.

INGREDIENTS :

Chcken ( Preferably Leg piece) - 800 grms
Egg, - 1 (Well beaten )
Milk - 200grms
All-purpose flour - 200 grms
Salt - To taste
Fine or crushed pepper - 1/3 spoon
Chilly Powder - 1/2 spoon
Baking powder - 1/4 spoon
Oil - To fry the chicken

FOR MARINATING :

Ginger & Garlic Paste - 10 spoons
Chilly Powder - 1/2 spoon
Turmeric Powder - 1/4 Spoon
Salt - 1/2 Spoon
Rice Flour - 1/2 spoon
Corn Flour - 1/2 spoon
Water - to make a paste of above mentioned marinating items

PREPARATION :

*Mix together above mentioned marinatng items using water and make it a paste.
*Then marinate the chicken and leave it for 24 hours in the refrigerator.
*Now mix the egg and milk and mix together very well.
*In another bowl mix together the above mentioned ingredients( All-purposed flour, salt, pepper, baking powder)
*Now take marianted chicken to a tissue or paper towel to drain off the excess masala or marination.
* Now take one piece of chicken at a time and dip it in the egg and milk miture and then back to the other bowl with the flour.( Mix generously)
* Then again do dip the same piece in the mix and egg mixture and again dip it in the flour mixture.( We are doing it two times because we need the chicken to be more crispy)
*Now drop the coated chicken pieces, one piece at a time into the hot oil. Fry the chicken pieces at a time for 12-15 minutes, or until it is golden brown. Occasionally stirring the pieces to fry them evenly.

*Thats all, the spicy and crispy chicken is ready. ENJOY...

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Aloo Matar / Aloo Mutter ( Potato and green peas curry)

2009-03-04T08:10:00.000-08:00

Well ....This is another delicious dish, which is easy to prepare. This is the recipe i often make when friends arrive home. Becaue it is the dish we can prepare easily for more members. This goes well with Chappati, Paratas, and as a side dish for plain rice with sambar or rasam.

INGREDIENTS:

Aloo ( Potato) : 10
Big Onion - 2 (Chopped finely)
Tomato - 2 ( If the size is big, other wise go for 3) ( Chopped finely)
Red Chilly powder - 1 spoon
Turmeric powder - 1/4 spoon
Dhaniya powder / Coriander powder - 1 spoon
Salt - To taste
Oil - To fry Onions and tomatoes
Garam Masala - 1 spoon
Green peas - Hand ful

PREPARATION :

* First cut the potatoes in half and pressure cooker ( Remember not for long , just leave for 2 whistle Not more than that)
* Then take it out make it cool by adding cold water , and remove the skin.
* Then if you are using Fresh Green peas, then you got it soak it for 2 hrs and cook it for atleast 1 or 2 whistle. Or otherwise it you are using forzen or cooked peas, you can use them directly.
* Now take a pan, add oil, then add the chopped onion and fry till golden brown.
* Then add the tomatoes and fry well.
* When onion and tomatoes are fried , add the turmeric powder, chilly powder, coriander powder and salt and fry well.
* Then add the cooked and peeled potatoes to the pan and mix well together ( remember not to mix harsly, because the potatoes are already cooked so its too tender and may go out of shape)
* Sprinkle or add water and mix carefully.
* Cook for few mins and add the green peas.
Thats all the delicious Aloo Matar is ready to taste.

Garnish and serve hot...........ENJOY.

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Cauliflower Pepper Fry

2009-03-01T10:49:00.000-08:00

hi, friends, this is the recipe that i learnt from my mom. Last week, when i spoke to my mom, she told me about this recipe. She also mentioned its Mr. Dhamodaran's recipe. My mom is a great fan of Mr. Dhamodaran's recipe. The recipe sounded to be simple and different. So i felt that i should try it and see for my-self. It really came out very well in taste. The taste of pepper blending with cooked califlower was too good. Bit different too. So........if you feel bored of doing same old califlower recipes, then i would suggest you to give a try on this. And i am sure that you will love the taste.

INGREDIENTS :

Cauliflower - 1 ( Cut into small pieces and wash it)
Oil - 5-6 spoons
Mustard - 1/2 spoon
Sombu - 1/2 tsp
Red Chilly - 2 ( don't chop)
Fine pepper - 2 spoon
Onion - 1 (finely chopped )
Curry Leaves - 10 leaves
Turmeric Powder - 1/4 spoon
Dhaniya Powder - 1/2 spoon
Green chillies - 1 ( chopped length wise)
Salt - As per taste.

PREPARATION :

* At first its always good to put the cutted cauliflower in a vessel of water and little bit of salt. And boil them for 15 mins. In this way you will be able to kill the germs in it. And at the same time califlower will be cooked to0.
*Take a pan, add oil. When the oil is heated add the mustard, sombu, Red chilly( dont chop, add just like that ) and curry leaves and fry it.
*Add onion ( Small onion will add taste, so try to get it if possible). Fry till golden brown.
* Then add Dhaniya Powder and turmeric powder and mix well and fry it.
*Then add the califlower and mix well. Then add the 2 green chilly ( Chopped length wise) and mix well and fry for 5 min .
* Sprinkle or add some water and salt. Make sure the cauliflower is cooked.
* After cauliflower is cooked well smatch it and add the pepper powder and mix well.
* Thats all the cauliflower pepper fry is ready.

Now garnish and serve hot.........ENJOY.

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Keerai ( Spinach) Poriyal

2009-02-27T07:46:00.001-08:00

INGREDIENTS :

keerai ( Spinach ) - 300 grms ( Washed and Cleaned)
Big Onion - 1 ( Finely chopped)
Garlic - 2 pallu ( Finely Chopped)
Red chilly - 3 number
Mustard seeds - 1/2 tsp
Urid Dhal - 1 tsp
Chana dhal - 1 tsp
Oil - To fry
Salt - 3/4 tsp or To taste

PREPARATION :

* Take a pan, add oil. When oil is heated , then add the mustard seeds, urid dhal and chana dhal. And fry it.
* Now add the chopped onions and fry till golden brown.
* Add the chopped garlic and red chillies and fry it.
* Then add the washed keerai ( If you use the spinach, its better to chop the leaves rather than adding just like that)and fry it.
* Spinach will shrink into half when it is cooked. So Now add salt according to taste.

It goes well with rice when served hot..........ENJOY......

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Spicy Dal vada/ Masal Vada / Kara Vada

2009-02-23T07:18:00.000-08:00

Dal vada, is one of the most common and famous dish in southern part of india. You can usually see these during celebration days, or even prepared for friends who come home in the evening time. The main part of this is to keep the vada crispy. Its such a simple and tasty dish.
Well, my friends always ask me how i prepare such tasty vadai. Its something that i learnt from my mom, and here is the answer for that......

INGREDIENTS :

Channa dhal - 1 cup
Big Onions - 1( Finely chopped. If you can manage to get small onions, it will taste much more better, But being in place like UK, it very difficult to get in some parts)
Green Chilly - 3 small ( finely chopped)
Ginger and Garlic paste - 3 spoons
Coriander leaves - little ( Chopped)
Curry leaves - Little ( chopped)
Rice flour - 3 spoons
Corn flour - 2 sppons
Salt - To taste
Oil - To deep fry.

PREPARATION :

* Well... First soak the channa dhal for 3 hrs. ( If you dont have that much time, then you can soak them in hot water , so that you can soak it for 1 1/2 hrs. )
* Now take the soaked chann dhal and put it in the mixy jar...But remember you should not add water to it. Don't add even very little water to it. Because, how much ever you put less water, that much crisp you get.
* Grind the chann dhal........But just for very little time....(Dont grind too smooth)
* Now put it in a dry bowl, and add ginger and garlic paste to it and mix well.
* Then add the chopped onions, Chopped Green chilly, Coriander leaves, curry leaves, and salt and mix well.
* Finally add the rice flour, corn flour and mix well.
* Well.........Now make a small ball shaped and keep it in your palm and press gently by using your other palm.
* Now put it in the oil and deep fry it untill it comes to golden brown.
Thats it, your yummy and spicy Dhal vada is ready.
You can serve them hot with Coconut chutney or Tomato chutney....Hope you enjoy making this recipe.........ENJOY...

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Spicy Tuna chunks

2009-02-23T06:58:00.000-08:00

Hi friends, Tuna are a type of fish. In Uk we get tuna chunks in sealed tins. I prefer tuna chunks in sunflower oil. There are many tuna recipes. But i will start with a simple recipe. And will surely post other tuna recipes soon.

This recipes is a very simple and tasty. You can have this as a side dish or can even mix directly with plain rice and eat. Both are too Yummy.
Well.....here is the recipe.

INGREDIENTS :

Tunk chunks - 1 tin
Big onion - 1 ( Chopped finely)
Ginger and Garlic paste - 3 spoons
chilly powder - 1 spoon
Turmeric Powder - 1/4 spoon
Salt - As per taste
Oil to fry onions

MASALA ITEMS:

Cinnomon sticks - 2-3 small pieces
Green Cardamons - 3 number
Cloves - 2
Bay leaves - 1

PREPARATION :

* First take a cooking pan. Add oil and add the above mentioned masala items and fry it.
* Then add the chopped onions and fry till golden brown.
* When the onions are fried to golden brown colour, add the tuna chunks to the pan ( Add along with the oil in the tuna chunk tin, do not drain away).
* Then add Turmeric powder, chilly powder, and salt and mix every thing to-gether.
*Fry till the raw smell goes. You can even have the tuna fried till they change in dark brown colour. Do keep mixing, every now and then.

Thats it , Spicy Tuna Chunks are ready to eat. ENJOY....

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Ghee Rice - Basmathi rice, cooked with onions, chilly and fried cashew nuts.

2009-02-18T09:23:00.000-08:00

Well...Ghee rice is one of the delicious, simple, rich and yummy dish. I love the taste. It goes well with any sort of side dishes. I prefer this while guest arrive home. Its so simply that we can prepare it for any number of people. Here i will tell the measure for one cup of basmati rice, so you can convert the measurments for as many cups you want.

INGREDIENTS :

Bamathi rice - 1 cup
Ghee - 3 tsp
Chashew nuts - 100grms
Onions - 1 ( finely chopped)
Green Chilly - 3 ( if you want less spicy, then you can add according to yours....)( cut it length wise)
Ginger and Gralic paste - 3 tsp
Coconut Milk - 1 cup
Salt - To taste

MASALA ITEMS :

bay leaves - 2
Cardamons - 3
Cloves - 2
Cinnamon sticks - small piece ( 2-3 )

PREPARATION:

* Well, the preparation is too simple, first take a heavy bottomed vessel. Add the Ghee and when it melts, add the Cloves, Cardamons, Cinnamon sticks and bay leaves. Fry it.
* Then add the cashew nuts to it and fry till it comes to golden brown.
* Then add the chopped onions and fry for some times. Then add the green chilly and fry it.
* Then add the Ginger and garlic paste and fry till the raw smell disappears.
* Then add the washed basmati rice and fry for 3 - 5 mins.
*Then add 1cup coconut milk and 1 cup water. Now mix all together. Then add salt to it.
( If you are doing it in electric rice cooker, then the job, but just keep mixing it inbetween , so that every thing blends to-gether. just before its going to get over, add 1 more spoon of ghee, and leave it. So that once the rice is cooked you can serve it hot.....)
or otherwise , if you are cooking it in a pressure cooker, then do not put the vessel. After adding the salt, simmer the stove, and close the pressure cooker with its lid , (but dont put the vessel or weight), let the air come out, but every one and then, keep stiring it and when it is semi-cooked add 1 more spoon of ghee and mix well...So finally, when it rice is cooked, switch off the stove , close the pressure cooker and now put the weight on it and leave it for few 5 mins.
Well, the Ghee rice is ready now.
Serve hot with spicy side dishes.

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