Mutton Pulao

Mutton Pulao is the cousin for mutton biriyani.It has low spice level but high in flavors.My H is a very big fan of mutton biriyani,but since he is recovering from illness,I dont want to give him full spices.This dish came handy as it has less spices.My friend ,sho introduced me this dish and it came really well.An easy recipe ,give it a try ,it wud become ur family's fav...

Ingredients:
0.Basmati Rice   -            2 cups
1.Mutton             -           1 pound
2.Onion              -            2
3.Green chillies  -           5
4.G&G paste       -           1 tbsp
4(a).Coriander pwdr        2 tsp
5.Mint leaves      -            1 cup
6.Cilantro            -            1 cup
7.Coconut milk    -             1 cup

For Seasoning :
1.Cinnamons sticks  -         1
2.Cloves                  -         5
3.Bay leaves            -          2
4.Fennel seeds         -          1 tsp
5.Ghee                     -           2 tbsp

Method:
* Pressure cook the mutton for 2 whistles,with half tbsp of G&G paste and salt.
* Take it out and separate the mutton from the stock.
* Wash and soak the basmati rice for 15 mins.
* Fry it in the ghee for 3 mins and keep it aside.
* Take a pressure pan ,add ghee,splutter with all the seasoning ingredients ,except ghee.
* Now add chopped onion,slit green chillies and sprinkle some salt.
* When it oozes out oil,add the G&G paste and mix well.
* Now ,add the coriander pwdr,mint leaves,coriander leaves and mix well.When it,looses its raw smell,add the cooked mutton.
* Scald it well.Now add the coconut milk and 3 cups of mutton stock (totally 4 cups) ,and bring it to boil.We can also avoid coconut milk and add the mutton stock alone,but the total is to be always 4 cups for 2 cups of rice.
* Now add the fried basmati rice and pressure cook for 1 whistle and turn it to low for 15 mins.
* Turn it off and transfer it to another bowl and garnish with cilantro.
* Serve it with raitha.

Dal Tadka

Dal Tadka,is a very easy and simple dish,comes handy when we dont have time for ellaborate cooking.
Its nothing but a tempering of cooked toor dal or moong dal.Usually,kids enjoy this dish a lot ,as it has less spice and healthy too.Today ,my H was not well.So , to feed him a simple side dish for chapathis, I prepared these.For a quite dinner,this tadka is very apt.

Ingredients:
1.Toor dal                    -        1/2 cup
2.Turmeric pwdr          -        1/4 tsp
3.Garlic pods                -        3
4.Oil                              -        few drops

For Seasoning          
1.Oil                    -        1 tbsp
2.Mustard seeds  -         1/2 tsp
3.Cumin seeds     -         1/2 tsp
4.Pepper corns    -          4 to 5
5.Curry leaves     -         few springs
6.Garlic pods      -          1(Crushed)
7.Red chillies      -          4
8.Hing                  -          a pinch
9.Cilantro for garnishing

Method:
* Pressure cook the toor dal for 3 whistles ,along with turmeric pwdr,garlic and few drops of oil.
* Take a pan and splutter with the seasoning ingredients.
*  Pour them into the cooked dal and garnish with cilantro.
* Simple dal tadka is ready .
* It can be served with rotis,rice....

Note:
We can also use moong dal .When we use ghee instead of oil for tempering,the flavor doubles.

Sending this entry to MLLA # 30 hosted by Priya and started by Susan

Also sending to Akila's "Dish name starts with D " event...

Paneer Tikka Masala

Paneer tikka masala is a tangy tomato gravy with fried paneer dancing in it.Its a gaurmett side dish in all punjabi cuisine.We can also prepare dry paneer tikka in the same manner.We had parottas and paneer tikka masala for our dinner.

For Marination:
1.Paneer cubes          -        1 cup
2.Thick curd              -        1 tbsp
3.Chilli pwdr            -         1 tsp
4.Lemon juice           -         1 tbsp

For  gravy:
1.Onion                       -          1
2.Tomato                     -         1
3.Garlic pods               -        3
4.Ginger                       -         1/4 inch
5.Green chillies           -        2
6.Chilli pwdr               -        1/2 tsp
7.Garam masala           -        1/4 tsp
8.Cilantro                     -        hand ful

Method:
* Take a mixing bowl and mix all the ingredients for marination.
* Place it in the fridge for 1 hr.
* After an hour,shallow fry it in the tawa ,to golden brown and keep it aside.
* Take a pan add oil,splutter with mustard seeds,cumin seeds .
* Saute the chopped onion and sprinkle some salt .
* When it oozes out oil,add the minced garlic and ginger to the mixture.
* Let it get sauteed well.
* Puree the tomato and dump it in the mixture.
* When the tomato puree is cooked ,add chilli pwdr and mix it well.
* Now slowly fold in the fried paneer cubes.
* Cover and cook for 2 mins .Add cream ,if we want the gravy to be thick.
* Turn off the stove and garnish with cilantro.

Serve hot with chapathi,parotta....

Layered Parotta

Parottas are nothing but,layered chapathis.My husband ,will say how he survived with parottas alone, during his inital days of US stay.He loves it very much.Its a bit time consuming process,but its worth trying,for its taste.Our dinner was parotta with paneer tikka masala.The recipe for paneer tikka masala is on its way....This recipe is from Saras kitchen...

Ingredients:
1.All Purpose Flour                   -                3 cups
2.Salt                                          -                required
3.Cooking soda                           -               1/4 tsp
4.Oil                                            -                2 tbsp

Dough:
* Take a large mixing bowl,add all the ingredients and make it into a soft dough.
* Leave it covered ,with a damp cloth for half an hour.
* Now ,divide the dough into equal sizes and roll them into balls.
* Coat it with oil and keep it for 10 mins.
* Roll it into a thing layer of any shape as shown..

* Fold the rolled layer into pleets after applying oil to the layer.
* Roll it into a swirl as shown.
* Press it again,into a medium sized paratha .
* Cook it in a tava ,by sprinkling oil.
* Before serving,take the parottas in a batch and crush them slightly.This helps the parottas to be fluffy and it comes outs flaky......
* Serve hot with any curry.

Sending this to Aipi and Priya's Bookmarked Events

Potato Stuffed Capsicum with shredded cheese topping

Stuffed capsicum or Bharwan Capsicum is a very famous north Indian dish.It is a spicy stuffing of potato into capsicum.Capsicum is my all time favourite.I wud love to add it in any dish.When potato is stuffed in,the flavor doubles.We can alter the stuffing by paneer also.This goes very well with rotis ,parottas or any bread items.This weekend,I got a chance to prepare this wonderful dish.It went out very well.To be healthy, I prepared it on a oven.We can also cok it on a tava.

Ingredients:

For outer layer:
1.Capsicum           -            2
2.Oil                      -            1 tsp

For Stuffing:
1.Potatoes             -            1/2
2.Onion                  -             1/2  
3.Green chillies     -             2
4.Garlic pods         -             4
5.Carrot                 -             1/4
6.Garam masala    -              1/2 tsp
7.Shredded cheese-              1 tbsp (optional)
8.Lemon Juice       -              1 tbsp
9.Cilantro        

Method:
Potato Stuffing:
* Boil the potato,carrot and mash it .
* Take a pan of oil,add chopped onion,green chillies and crushed garlic.
* Saute it well,till it oozes out oil.
* Now dump in the mashed potato-carrot mixture and mix it well.
* Add garam masala and toss it.
* Adjust salt to taste.Sprinkle lemon juice to the mixture.
* Garnish with cilantro.



Stuffing Process:
* Wash and cut the top layer of capsicum,remove the pit,seeds and make it hollow.
* Brush oil in and out of the capsicum.
* Take a sccop full of stuffing and fill it inside the capsicum.
* Now top with shredded cheese and spring onion.

Baking:
* Pre heat the oven for 400 degrees.
* Place the stuffed capsicum on a tray and bake it for 30 mins or untill the outer layer of capsicum is shrunk.
* In between,brush the capsicum with oil.
* Serve with hot rotis....


 

Aloo Gobi sabzi

Aloo gobi is a mixture of cauli flower and potato,cooked with masala.This goes very well with rotis,pulkas and pooris.I had little cauli flower and 1 cooked potato as left over.So planned to combine them both and served as a sabzi for rotis.It has a mixed flavours . To give it a nice color,added frozen peas.I like a bowl of sabzi for rotis.This sabzi bowl,vanished withing seconds.....ha ha .Healthy tooo...

Ingredients:
1.gobi                    -      1 cup
2.potato                 -       1
3.Peas                    -       1/4 cup
4.Onion                  -       1
5.Tomato                -       1
6.Ginger                  -       1 tsp (minced)
7.Garlic                  -        1 tsp (minced)
8.Chilli pwdr         -         1 tbsp
9.Turmeric pwdr    -          1/4 tsp
10.Garam masala   -          1/2 tsp
11.Cilantro

Method:
* wash and cut the cauli flower into separate florets.
* Boil potato ,peas and cube the potato.
* Chop onion,tomato finely.
* Take a microwave safe bowl and cook cauli flower florets with a dash of salt for 5 mins.
*  Take a wide pan ,add oil and splutter with mustard seeds,cumin seeds .
* Saute onion,ginger,garlic.Sprinkle salt to the  sautee.
* Dump in the tomatoes and saute till it gets mashed up.
* Add turmeric pwdr,chilli pwdr and give it a toss.
* When the raw smell, dissintergrates,add the cooked cauli flower to the mixture.
* Let it mix well with the masala.
* Finally dump in the boiled peas and potato to the mix and mix it well.
* Sprinkle garam masala.
* Adjust salt to the mixture  and garnish with cilantro.

Banana Muffins

Christmas is nearing, and still ,I havent baked anything.....This thought was killing me and I had so many projects in hand ( Proiect Lead ?) ha ha ha.This banana muffin was the one which ,kept on pricking me to prepare it.One day I prepared it, but it was not firm enough to name it as a cake.It become brittle and we have to eat it as a pudding:(
 The two big mistakes I made were,
                    * Added melted hot butter.
                    * Mixture was beaten hard after adding flour mixture.
 After making several research,I identified the problem areas and prepared it well this time.The muffins were a grand success.Rohith was very happy in preparing the muffins along with me.He was running here and there to celebrate it and distracted me a lot.Hmm wat to do.kids are  kids..........
 I got around 11 cup cakes ,from these measurements.I have poured more in some liners,if not I wud have got couple of more.

Ingredients:

1.All Purpose Flour                -        2 cups (320 gms)
2.Bananas                               -         2  (medium sized)
3.Egg                                      -          1
4.Butter                                  -           1 stick
5.Sugar                                   -           1 cup (160 gms)
6.Baking pwdr                        -           1/2 tsp
7.Baking soda                         -            1/2 tsp
8.Salt                                      -            1/4 tsp
9.vanilla extract                      -             1 tsp
10.Choco chips                       -            1/2 cup

Method:
* Mix ,flour,salt,baking pwdr and baking soda in a bowl, with a whisk.Make sure the mixture is well mixed well, as of in figure 1.

* Peel the bananas and mash it well.I have taken medium sized bananas.The proportion is,for 1 cup flour,1 banana is taken.The bananas shud be ripe enough to make it a blend.

* Take  a big bowl ,mix butter and sugar using a blender.The butter shud be in room temperature.We can also melt the butter,but cool it completely before adding.Either way ,we can do it.The only concern is ,it shud not be hot.In my previous attempt,I added hot butter,so my cake was not firm enough.

* Break the egg and add it to the sugar-butter mixture and mix it ,untill it forms white fumes as in the figure 5.I mixed it at the maximum speed.This gives , a great fluffiness to the cake.The more u whisk, the more fluffiness u get in this.

* Now dump in the mashed bananas,vanilla extract and whisk it again to the fullest.As seen , in the pic,my son was very helpful in whisking and he had a good time ,with the hand mixer.

* Slowly mix the flour mixture ,into the bowl.Reduce the speed of the mixer to low.Make sure ,we dont have any lumps ,while blending.Dont mix it ,for more than 3 mins,after adding flour.The less u mix it after adding flour,the cake will br less firm.
* The final mixture is shown in figure 7.Take a muffin tray and place the liners inside the tray.Slowly ,scoop in the mixture upto half of the muffin liners.If u pour more mixture,then our cup cake will over flow.If u dont have muffin liners,no probs,just grease the tray with butter and pour the mixture .

* Top the choco chips on the cup cake as shown in figure 8.We can also ,mix it with the mixture.But I have just topped it.

* Pre heat the oven to 350 degrees for 20 mins.Now place the muffin tray inside the oven and bake it for 15 - 20 mins or untill ur tooth pick comes out clean.

* Remove the cup cakes from the tray and cool it on a wire rack or a plate.We can also decorate the cake with whipped cream.I dont want to add calories,so served just like that.

Sending this to Priya's Veggie /Fruit month, hosted by Aipi

Also sending it to Versatile Vegetarian Kitchen's Bake Off Event

Vegetable Puff

It was too cold, and thought of having something hot for this winter evening.Vah chef 's vegetable puffs inspired me a lot.So with my son's help,prepared this awsome dish.We galloped the puffs immediately after it is baked from oven.My husband too liked it a lot....



Ingredients:
1.Puff pastry sheets           -     1
2.Milk                               -      2 tbsp
3.Butter                             -      1 tsp

For stuffing:
0.Onion                            -        1/2
1.Mixed veges                  -        1/2 cup
2.G&G paste                    -         1 tsp
3.Chilli pwdr                   -          1 tsp
4.Lemon                           -          half
5.Salt                                -          to taste

Method:
Stuffing:
* Chop onion finely.
* Take a pan ,add oil and splutter with mustard seeds.
* Saute onion,G&G paste and sprinkle salt to it.
* When the raw smell  vanishes, add mixed veges.
* After a minute, add chilli pwdr and mix well.
* Saute till the raw smell goes off.adjust salt to taste.
* Turn off the heat , sprinkle lemon juice to the mix.

For Puff:
* Thaw the puff pastry sheets ,till its able to slice it.
* Sprinkle some flour on top of the sheet and expand it.

* Divide it into 6 squares.
* Place a spoon full of stuffing in each square.
* Apply water to the edges.
* Fold the sheet and bind it to the edges.
* Now brush milk on top of the puffs.
* I have applied milk for 2 puffs and butter on the rest.
Now pre heat the oven for 450 degrees,bake the puffs on a tray for 10 - 15 mins or untill it becomes golden brown.Cool off and serve it with ketch up.

Note:
We can also brush butter on top of the puffs.The stuffing can be altered with any of ur choice.but make sure it shud be dry.

sending this to aipi and Priya's Book marked event

Stuffed Masala Okra

Stuffed okra ,is the one,which I was longing to prepare.Some how managed, to do it today.I referred saras blog for the recipe.It came out really well.Give it a try...

Ingredients:
1.Okras                 -         1 pound
2.Mustard seeds    -         1 tsp
3.Urad dal             -          1 tsp
4.Curry leaves       -          few springs
5.Cilantro              -           a spring
6.Pepper pwdr       -          1 tsp
7.Lemon juice        -           1 tbsp

For Stuffing:
1.Roasted chana dal ( Udaitha kadalai)    -      1 tbsp
2.Red chillies                                           -       5
3.Coconut                                                 -        2 pieces
4.Tomato                                                  -        1
5.Cilantro                                                 -         1 spring
6.Yogurt                                                   -          2 tbsp

Method:
* Wash the okras and pat it dry.
* Trim both the ends and make a slit in the middle,without breaking it.
* Grind all the ingredients in 'for stuffing' into a fine paste.
* Add desired amt of salt to the mixture.
* Take a small spoon and fill the mixtures into the okras and leave it for 10 to 15 mins.

* Take a wide pan and add a tbsp of oil and splutter with mustard seeds,urad dal and curry leaves.
* Roast the okras by placing the slit-side facing up.
* Slowly flip it over and add a tbsp of oil again and roast it.
* When okras are cooked well,add pepper pwdr and sprinkle some lemon juice.
* Turn off the heat and garnish with cilantro.
* Serve it with hot sambar or curd rice.

Note:
Try to roast it in batches and dont cover the pan while cooking.
Stuffed Okra-North Indian Style

Araithu vitta Meen Kuzhambu / Fish curry with freshly ground spices

Fish curries are my families favourite.Shanvi's arachi vitta meen kuzhambu inspired me a lot.So I prepared her curry this week.It was heavenly,with freshly ground spices.....It tasted ,in the same way,where we used to prepare it in villages..But little spicy.We can alter the spice level according to our taste..I used here tilapia fillets.

I dont want to waste time in typing the methods....just chk shanavi's post.it will do all magic to ur curry,with freshly ground spices...For her recipe go here

For more seafood varieties go here......

Vada Curry

Vada curry is a very famous side dish for idlis,dosais ,pooris in south India,especially in Tamil nadu.Its a curry in which chunks of vadais are added.It tastes yummy and tangy.I love to make it for idlis.Had some left over vadai batter in the freezer.Thought of using it in vada curry.Prepared today's dinner ,vada curry and idlis.My husband ,even tried with parottas.He loved it a lot.

Ingredients:

For Vadai:
1.Chana dal      -      1/2 cup
2.Fennel seeds -       1 tsp
3.Green chilly  -       1
4.Cilantro         -       1 spring

For Curry:
1.Onion           -           1
2.Tomato        -            1
3.Green chilly -            1
4.G&G paste   -            1 tsp
5.Chili pwdr   -             1 tsp
6.Turmeric pwdr-          1/4 tsp
7.Coconut        -             2 pieces
8.Cilantro        -             few springs
9.Mint leaves  -             1/2 cup

Method:
For vadai:
* Soak chana dal for 1 hr and grind it coarsely ,with fennel seeds and green chilly.
* Pat them like vadai and shallow fry them .
* The sides shud be golden brown.
* It shud not be completely brown,bcoz then it wud be tough to crush them for curry.

For Curry:
* Chop onion,tomato and slit green chillies.
* Take a pan,add oil and splutter with whole garam masalas.
* Saute onion with green chillies and sprinkle some salt.
* when onion turns translucent,add tomato and cook it covered.
* Add G&G paste and cook it till it looses the raw smell.
* Now add turmeric pwdr,chilli pwdr and mix it well.
* when it looses it raw smell,add 1 cup of water and bring it to a boil.
* Now take the vadais or patties,slightly crush them into chunks and drop them into the curry.
* Now grind coconut into a fine paste,add it to the curry and bring it to boil.
* Garnish with cilantro,mint leaves and serve with hot idlies.

Note:
Instead of frying ,we can also steam the patties in idli cooker .

Vengaya vadagam/ Tempering Agent and an award

"Vengaya Vadagam" is a mixture of onion,garlic,fresh spices mixed together ,dried and stored for years of use.Its a tempering agent ,which enhances the flavour of the curry.We used to temper these vadagams for sambhar,spinach currys,fish curries and so on.

In olden days ,farmers will make it in large amount,during their harvest time of onions.The stringent drying process,will make the vadagams bugs free and last for almost 2 yrs.since ,these requires abundant sun light,it is usually prepared during "Indian Summer "season ,from April - May.
My mom and Mil are experts in these.They used to prepare ,well in advance and strictly follow the drying rules.One of the other reason is,onions go cheaper during these summer days.So my mom used to buy it in lots and prepare these vadagams.Its a lengthy process,but worth trying it.

Swathi of  Zesty South Indian Kitchen,requested to post ,vadagam recipe.Thanks to her ,bcoz of her only,I documented it and it will be useful for me also.So I am posting my mom's version of vadagam.

Ingredients:
Onion                  -        2    kg
Garlic                  -        250 gm
Cumin  seeds        -        100 gm
Mustard  seeds     -         100 gm
Methi seeds         -         100 gm
Urad dal              -         100 gm
Hing                     -        1/2 tsp
Salt                      -        very little
Turmeric pwdr    -        1 tsp
Castar oil             -        250 ml.

Method:
* Grind onion and garlic into a coarse paste ,not to soft.They shud be like chunks.
* Mix all the ingredients together.
* Take a wide container or plastic bucket and dump in the ingredients tightly and leave it to sit for 3 days.
* On the third day ,divide them into equal sizes .Grease ur palm and roll them tightly into small balls.
* Place vadagam in the sun.
* Take the vadagam inside in the evening.
* Again in the morning, grease ur palm and tightly roll the vadagam and dry it in the sun.
* Repeat the process of tightly rolling again and again for 1 week.
* This helps the vadagan to come to a rigid shape.
* We have to dry these vadagams for almost 40 days.This hard drying in the sun ,makes the vadagam lose its moisture,which in turn increases its life span.
* Store it in a clean,air tight container.
* When we prepare tadka for dal or any curry,just temper a small amt of vadagam .Ur curry will be heavenly with the aroma of vadagam.

Note:
Handle vadagams carefully.They shud not be touched with wet hands.

shanavi of Kitchen Secrets has passed this award to me.....

I am passing this award to

Swathi of Zesty South Indian Kitchen

Suja Suganathan of Kitchen Corner Try it

Pushpa of Taste as you cook

Akila of  Learning to Cook

Kurinji of Kurinji Kadhambam

Priya Mitharwal of  Maharo Rajasthan's Recipes

Padhu Of Padhu's Kitchen

Kavitha of Seasoned and dressed

Soumya of Soumya's Kitchen

Jay of  Tasty Appetite

Vegetable noodles - An easy version...

Today ,got up late .Rushed for walking.Cool breeze and wind chill woke up my senses.I was the only one walking on the streets.Sunrise - from a bridge view,remembered my home town.Hmm, I 've become too poetic and started singing ,my fav melodies .....I enjoyed my walking.when I came back,its almost 8 am.when I thought of quick B/F, noodles striked my mind immediately.My son's favourite too....Made it ready for him within 15 mins.It came out really well..

Ingredients:
1.Noodles           -         1 pack
2.Mix veges        -          1 /2 cup
3.Onion               -          1/2
4.Tomato            -           1
5.Green chilies   -            1
6.G&G paste       -            1 tsp.
7.Cilantro

Sauces:
1.Red chilli sauce     -       1 tsp
2.Ketch up                 -       1 tsp
3.Vinegar                   -       1 tsp
4.Soy sacuce              -        2 tsp

Method:
* Take a bowl , add noodles,water and oil ,mix it and microwave for 3 to 4 mins or until,noodles is cooked 95 %.
* Drain it and wash it in cool water.
* Take a pan,add chopped onion,green chillies.Saute it well.
* Puree the tomato in a blender.
* Add it to the onion mixture.
* When it is cooked,add G&G paste and saute it well.
* Now add all the sauces,one by one and give it a stir.
* Now add the cooked noodles and toss it.Adjust salt to taste.
* Make sure noodles is not too cooked.
Garnish with cilantro and serve hot.

Drumstick Leaves Sambar

Drumstick leaves sambar is my favourite .This weekend ,went to indian grocery,saw these leaves.They were very tempting and fresh.Bought them immediately and cooked sambar in my mom's style.It was to gud .It has iron in it and gud for kids also....

Ingredients:
1.Drumstick leaves           -        1 bunch
2.Toor dal                         -         1/2 cup
3.Onion                             -          1
4.Tomato                           -         1
5.Garlic                             -         4 to 5 pods

For Tempering:
1.Vadagam                        -           1 tsp
2.Red chillies                    -           4
3.Curry leaves                    -          few

Method:

* Chop onion and tomato finely.
* Pressure cook toor dal with all the ingredients ,except drumstick leaves.
* Cook for 3 whistles.when the whistle is released,add the drumstick leaves ,without putting the weight.
* now ,when the leaves are mixed well and cooked,turn off the haet.
* Take a hand blender and blend it well.
* Now take a pan and add oil, splutter with ingredients under 'for tempering',pour it to the blended mixture.
* Adjust salt to taste and have with piping hot rice.

 Pudina Pulao:

Beans Usili

Sending this to Pari and Sara's "Only Greens Event"

Dhum - Hyderabadi (Shrimp) Biriyani - Shrimp Biriyani

Whenever I see recipes ,titling dhum biriyani, I used to think that it will be a heactic job.today I planned to cook shrimp biriyani as a one pot dish.My friend Ayesha called me and when she was speaking askd abt my lunch.she told me to prepare it as dhum biriyani and she gave me the guidelines.I took her guidelines and vah-chef's tip of marinating shrimp,and prepared this dish.It was awsome.My Hubby will not talk much.I have to understand ,by his deeds.He was asking more and more and we finished off the biriyani within minutes.My son loved the juicy prawns and he too had well.I was so satisfied . This dhum biriyani,makes the shrimp juicy.Give it a try, u will love it a lot....

Ingredients:

For Marination:
1.Prawns                 -       1 lb
2.G&G paste           -        1 tsp
3.Red chilli pwdr    -        1 tsp
4.Lemon Juice          -        half

For Cooking Rice:
1.Basmati rice         -        2 1/2 cup
2.Oil                        -        1 tsp
3.Whole garam masala ( 2 cloves,1/2 inch cinnamom,2 bay leaves)
4.Salt                       -         1/2 tsp

For Gravy:
1.Whole Garam masala   -       4 cloves.1/2 inch cinnamom,2 bay leaves
2.Ghee                             -       2 tbsp
3.Oil                                -       2 tbsp
4.Onion                            -       1 1/2
5.Tomato                          -       2 1/2
6.Green chillies                -       5
7.G&G paste                     -       2 tsp
8.Mint                                -       1 cup
9.Cilantro                          -        1 cup
10.Orange color                 -        1 tsp

Method:

Marination:
* Marinate shrimp with all other items under marination for 15 to 20 mins.
* This will make the shrimp to absorb the masalas well.

Cooking Rice:
* Take a rice cooker and cook basmati rice with oil,salt and whole garam masalas ,up to 90%.
* Take it out and transfer it to another container and close it tightly,as  rice shud  be hot for biriyani.
* We can also cook it on stove top and drain the water .

For Gravy:
* Gravy shud be prepared simultaneously.
* Slice onions finely,chop tomatoes and slit green chillies.The amount of onion and tomatoes must be little bit higher than chicken and mutton biriyani.Bcoz shrimp will not give out much water.So in order to have a thick gravy, we are using much higher amt.
* Take a pan ,add oil,ghee and splutter with whole garam masalas.
* Saute onion and green chillies well with little salt.
* Add G&G paste and saute well.
* When onion leaves out oil, add tomatoes and sprinkle some salt.
* The tomatoes shud disintergrate into the gravy.
* Now dump in the marination and saute well, till shrimp is cooked 95 %.
* Add mint, cilantro and cover it and cook for 2 more minutes.

For keeping in dhum:
* Now take a wide- heavy bottomed,container and add 1 tbsp of ghee .
* Transfer the prawn gravy to the container .
* Pour the cooked rice on top of the gravy and spread it well ,without any lumps.
* dilute the orange color in a tbsp of water and pour it over the rice.

* Take a wet towel and spread it on top of the container .
* Place some weight on top of the towel.Here I have kept 5 plates (dinnerware set) on top.
*  Place a tava over the stove and keep this covered container on top.
* Place it in dhum for 10 to 15 mins.
* Take it out carefully, and mix the rice and gravy using a fork as shown in last pic.
* Now ur shrimp biriyani is ready.Serve hot with raitha.

Dhum biriyanis have more flavour than one pot biriyanis.We enjoyed our lunch.The prawns tasted heavenly,as it was marinated well with masalas.Planning to do chicken and mutton biriyanis in the same manner.

Note:
We can also add curd instead of lemon juice.Dont add water while making the gravy.The water content in the gravy shud be contributed by onion,tomatoe and shrimp.
For more biriyani recipes, chk my previous postings...



Sending it to Akila's "Dish name starts with D"

Hydrabadi Dum Biriyani

I am Tagged

When I was abt to post my recipe, I got  messages from Priya Vasu,Suja ,Priya and akila ,that I am tagged..It was a pleasant surprise for me to share my experience.....Thank u suja ,Reva,Priya  and Akila for tagging me..Sure I will keep the chain rolling.......
Here is the questionnaire.....

Suja Suganathan ,Reva,Priya ,Priya Vasu& Akila has tagged me with a questionnaire ( set of eight questions)  and I am posting my answers. Thanks dear for tagging .I was also asked to tag eight blogger friends and keep the ball rolling :)The intention is to help us know each other better.Suja's questions and my answers...

1. What is your take on organic food , is it a big deal for you ?
 No, its not a big deal for me to have organic food.My concern is ,very fresh and healthy veges.
Bcoz ,though they say it as organic,do we know 100 % that it is so.....? So I dont mind wether it is organic or not.

 2. Do you time your breakfast,lunch & dinner or eat when you are hungry ?
 I dont have particular timings for my lunch,dinner or b/f..I prefer to have it whenever i feel so..But some times,it will be the off the time ,as I have to feed my son and have it.

3. What inspired you to write a food blog ?
 Very interesting question....I used to take pics of my recipes for the past 2 years .The reason for ,is to send it to my mom,sister ,to show that even I cook.Bcoz ,till I came to Irving,I know nothing.I started to cook  for the past 2 years.I struggled a lot with my husband,bcoz he is a very good cook.To satisfy him ,I have to cook going out of the world....means I need to cook perfectly and differently.He made me to do things again and again,with corrections.Now ,I am here with a lovely blog of recipes,which I have cooked with love and passion ( Errrrrrr),Ha ha ha.So dont worry beginners,u can achieve a lot by trying again and again.
   The reason for cooking blog is ,in mid sep,my mom went to b'lore to see my sis.My brother and dad were alone at home.My brother started cooking and will ask me doubts over the phone.This made me to think ,y cant we start a blog and help him with his doubts...hence the blog.

 4. You try a new recipe and it does not turn out good,what will you do ?
I will try to make it edible and feed my family.The reason is, my husband will find exactly wat went wrong ( Chef) than me .So this will help me to try it out new version.( though I used to get nice appreciations):(...wat to do same blood.

 5. Name three ingredients you consciously avoid or eliminate even when the recipe calls for it ?
More oil.cheese,coconut.

 6. Name three things you have to use in most recipes ?
Garlic,Onion,pepper pwdr.

 7. How important is eating meals together as a family to you?
 Its very important to have meals together.I love to chat while eating.But there will be none to hear me.Bcoz my hubby is a fast eater.He will finish it off within 3 mins......so sad.......but i will not leave him.Make him to sit as a punishment.ha ha ha.

 8. You do not like a particular dish at your favorite restaurant,what will you do ?
NO I will not go or if we had ordered it, ill try to finish it off.

 Now to the second set of questions

1)Are you a vegetarian, or have you thought about being one? 
No I am not . I love to be a vegetarian from mon- sat .But sunday I cant imagine it.

 2)Who inspired you to cook or bake?
My friends inspired me to cook.I had a batch of friends, in which I am the beginner.I used to bug them with questions and slowly started learning it from them.I learnt healthy cooking from my mom .From my MIL, I learnt how to manage cooking and kitchen.But US made me a complete cook .Recently started baking ...according to me cooking is a endless process.......in which we will be learning throught...

 3) How do you celebrate Christmas?...or a favorite holiday of your choice?
I prefer to celebrate Diwali,pongal ,new year,by going to temple .Surely we ll have a get to gether or pot luck.But now bcoz of my son thinking to start celebrating christmas ,by giving him presents - saying Santa gave him.....

 4)Do you prefer to celebrate New Year's Eve with friends and/or family, or prefer to ring in the New Year quietly, and privately, at home? 
When we were in India, we used to celebrate quietly ,by going to temple......but now we are enjoying ,by having pot lucks.,going together for temple......

 5)If someone were to ask you to bring dessert to a party, what would you bring? Store bought, or homemade, and if you were to make homemade, what would you make?
I will try to make it at home and take it out.I am not a store bought kinda girl.

I6) How will you celebrate your next birthday?
 My bday plans are decided by hubby.But I will surprise him with new gifts and make a grand menu for him to have.........

7)Do you have a New Year's resolution-and will you be sticking to it?
 Usually, I dont make it.Bcoz its better ,U dont make it than to brake it......But throught my life, I love to be good human,making others happy...

I am rolling this chain ,by tagging following friends

Kitchen Secrets
Saras Kitchen
US Masala
Priya's Easy and Tasty Recipes
Priya   Mitharwal
Sowmya's Kitchen
En Samayal araiyil
Swathi

Spicy egg curry

Eggs are loved by all and plays a vital role in non vegetarian menu.This curry has boiled eggs marinated in tomato puree, which gives the dish a tangy taste."Egg a day keeps the doc away "-for only kids..,but my hubby will always say this to have an egg daily....Hmm but i have to restrict him to have it twice a week.Egg curry is one of my fav too...lets get into the recipe....

Ingredients:
1.Eggs                  -          4
2.Onion                -          1
3.Tomato             -           1 1/2
4.Green chillies    -            1
5.G&G paste      -             1 tsp
6.Red chilli pwdr -             1 tsp
7.Curry leaves     -             1 spring
8.Cilantro

Method:
* Boil eggs with a pinch of salt.
* Chop the onion finely and slit green chilly.
* Grind tomatoe and cilantro into a fine paste.
* Take a wide pan,add oil and splutter with mustard seeds, urad dal,curry leaves.
* Saute onion with green chillies and sprinkle some salt.
* Add G&G paste and saute it well with onion.
* Wait untill oil separates from onion..add tomatoe puree.
* Add turmeric pwdr,red chilli pwdr and little salt.
* Cover and cook untill raw smell of the chilli pwdr vanishes.
* Mean while ,peel the egg and make slits into it.This will make the masala to enter the egg.
* Drop the eggs into the gravy and cook for 2 more minutes and turn off the heat.
* Garnish with cilantro and serve with hot rice.
Egg Curry

Oats Cookies with raisin topping

Oats is rich in protien and gluten free.It helps in controlling cholestrol and helps to reduce the risk of  heart attack.I had a pack of  oats sitting in my pantry, so tried these cookies.It came out really well.Got this recipe from the recipe provided by "Quarker Oats" outer cover.Altered it little by reducing the amt of oats and increasing the amt of all purpose flour.My son loved it and its healthy too as it contains oats and raisins.Give it a try u will also love it.

Yield                   :        20 cookies (medium sized)
Ingredients:
1.Butter                -      1 stick
2.Sugar                 -      a cup
3.Egg                    -      1
4.Vailla extract     -      1/2 tsp
5.All purpose flour-     1 1/2 cups
6.Baking soda        -      1/2 tsp
7.Salt                     -      1/4 tsp
8.Oats                    -       3/4 cup
9.Raisins               -        1/2 cup

Method;
* Mix sugar and butter ,beat them for 15 mins or untill it is creamy.
* Now add egg ,vanilla extract and beat again.
* Slowly add all purpose flour and mix for a while.( Dont beat well).
* Add oats,raisins and mix it again.
* Add salt again mix.
* Now take a round spoon ( I took a chutney karandi or laddle), make it as a mould.
* Fill it with the mixture and drop it on the un-greased baking tray.
* Dont over crowd the tray, place only 8 cookies,as it is medium sized.
* Bake it in batches.
* If it is small cookies, u can place it 10 cookies.Bcoz, during baking, it will enlarge in size.
* Pre heat the oven 350 degrees for 10 mins and place the baking tray.
* Bake till 10 - 12 mins or untill it becomes golden brown.
* Take it out ,cool it off  serve it with coffee or tea.

Note:
we can also add choco chips or any nuts.Dont melt the butter,this will disfigure the cookies.Just bring it to room temperature, by placing it out.

Sending this to Aipi and Priya's  Bookmarked events

Also sending to Versatile vegetarian Kitchen's Bake off event
Also Sending it to Priya's event CWF - Oats 

Also sending to Smitha's "Best Food I have eaten or blogged about"

Lemon Rice

Lemon rice is one of the variety rices,which we prepare for many festive occasions.Its easy and simple.My son loves it a lot and he names it as yellow rice.Today i had no veges at home, yet to buy it .
Had lemon, so prepared with potato roast.It went well for our lunch.I am giving u a bit different version of preparing, which my friend sheena used to do.I love her preparation.Give it a try ,ull love it too.

Ingredients:
For setting the rice:
1.Cooked rice                  -        1 1/2 cup
2.Lemon juice                  -         1/2 cup
3.Turmeric pwdr             -          1/4 tsp
4.Salt                               -          to taste

For Tempering:
1.Oil                               -         1 tbsp
2.Mustard seeds             -          1 tsp
2.Urad dal                      -          1 tsp
3.Chana dal                    -          1 tsp
4.Red chillies                -            4
5.Curry leaves               -           1 spring
6.hing                            -             a pinch
7.Cilantro                      -            for garnishing
Method:
* Cook rice with a tsp of  oil and spread it on a tray for drying.
* This oil helps te rice to stay non-sticky.
* When the rice is cold, add lemon juice,salt,and turmeric pwdr.
* Let it sit for 10 mins,so that the rice absorbs the lemon flavour well.
* This is will help us to add the juice according to our taste.
* Now take a wide pan add all the ingredients under ' for tempering' except cilantro.
* When the tadka is over, dump in the lemon rice to the pan and mix well.
* When the rice looses ,the raw smell,turn off the heat and garnish with cilantro.
* Serve hot with crispy potato fry.

Note:
We can also add fried peanuts for the rice.