Cinnamon Trail

Its A Boy!!!!

noreply@blogger.com (Cinnamon) — Sun, 28 Sep 2008 09:04:00 +0000

Dear All..... Finally.. after a lot of waiting... our son was born on 16th September....
Its all exciting and wonderful!!!
He is keeping me busy all day, so will be away from blogging for a while. I shall keep posting when ever I have time.

Yummy Gobi Parathas

noreply@blogger.com (Cinnamon) — Tue, 26 Aug 2008 11:15:00 +0000

I always tend to avoid buying Gobi when I go to Groceries becoz I find cutting Gobi into small florets a very tedious process. I had a Gobi which I bought last week and was untouched, so to get rid of it easily the only process that hit my mind was to grate it. And what do I do with grated Gobi...???? Hmmmm... Make Parathas Ofcourse :-)

Gobi Parathas

So here goes the recipe for the Gobi Parathas...

Ingredients:
For the Dough:
Whole Wheat Flour: 3 cups
All Purpose Flour: 1 cup
Yogurt: 2 tbsp
Warm Water: for kneading
Salt: to taste

For the Filling:
Cauliflower: 3 cups, grated
Onion: 1 small, finely chopped
Finely Chopped Garlic: 1 tsp
Finely Chopped Ginger: 1 tsp
Green Chillies: 4, finely chopped (Adjust acc to taste)
Jeera/Cumin Seeds: 1 tsp
Turmeric Powder: a pinch
Amchur/Dry Mango Powder: ½ tsp
Garam Masala: 1 tsp
Kitchen King Masala: 1/2 tsp
Fresh Coriander Leaves: a handful, finely chopped
Oil: 1 tsp
Salt: to taste

In the Making

How I did it:

Knead the dough with the whole wheat flour and maida, using curd and warm water. Cover the dough with a wet muslin cloth and let it rest for about 30 mins.
Heat oil in a kadai and add cumin seeds.
When it sizzles, add finely chopped onions, green chillies, ginger and garlic and fry for few mins.
Add turmeric, dry mango powder, garam masala, kitchen king masala and mix well.
Mix in grated cauliflower florets and salt to taste and fry for 4 to 5 mins till the Gobi becomes soft and the mixture is dry.
Add finely chopped coriander leaves, and turn off the heat and let the stuffing come to a room temperature. The filling should cool down completely before starting the next step.
Now roll out small balls of the dough and fill with 1 tbsp of the filling.
Roll out the dough with a rolling pin. Dust liberally with flour to avoid the stickiness.
Pat off the excess flour and roast on a hot griddle.
Fry one side for 1 minute and then turn over and brush with a little oil.
When the second side is done and golden brown, flip and brush with a little oil on that side too.
Serve hot with raita.

Gobi Parathas

And the Verdict:
Parathas are always yummy.... and Gobi stuffing is different from the regular aloo we use. And it is not as heavy as Aloo Parathas.....
It is a perfect selection for Brunch.... tasty, healthy and filling :-)

More Paratha Recipes:
Mooli Paratha
Paneer-Methi Paratha

Wylde Woman Award:
LubnaKarim of Kitchen Flavours and Amu of Amu's World passed me on this "Wylde Woman Award".

Purpose of the Award: To send love and acknowledgment to men and women, who brighten your day, teach you new things and live their lives fully with generosity and joy. It's been a blessing and an inspiration to meet all of you through your wonderful blogs.

Thank You girls for the sweet gesture, which helps me in motivating and make my blog better and better each day!!!

Flavoured Rice/Bagara Rice

noreply@blogger.com (Cinnamon) — Thu, 21 Aug 2008 10:53:00 +0000

Planning a menu is very important when you have a party or a get-together at home. When I have Rice varieties like Biryani, Pulav etc., I generally do not prepare curries with lots of masala in it, instead I opt for lighter versions of side dishes like raita and sambhar. On the other hand when I plan to have curries like Bagara Baingan, Chicken, Kofta etc., I opt for Plain white Rice, Jeera Rice, Saffron Rice or Flavoured Rice... also known as Bagara Rice in Hyderabad.

Bagara Rice

Bagara Rice is very simple and goes with any type of gravies. It does not have lots of masala in it, but just has the flavor and aroma of masala. Veggies are usually not added to it, but I add a few to make it colorful.

Ingredients:
Rice: 2 cups, uncooked
Water: 3 cups (1.5 cup water for 1 cup rice)
Onion: 1 small, optional
Ginger Garlic Paste: 2 tbps
Whole Masala:Mace: a 1 inch peice, Cloves:5, Cinnamon:1 inch piece, Black Cardamom: 1
Carrot: 1/2 cup, finely chopped
Peas: 1/2 cup, frozen
Salt: to taste
Ghee/Oil: 2 tbsp

How I did it:

Heat oil or ghee in a pressure cooker.
Add onions(if using), fry for a min and add ginger garlic paste.
Add the veggies and fry for a min.
Add rice and water. Add salt to taste.
Tie all the whole masalas in a muslin cloth or in a tea strainer and drop in the water.
Close the pressure cooker and cook as usual till rice is done.
Remove the whole masala and Serve hot with any gravies.

Bagara Rice

And the Verdict:
As I said, it is perfect for parties and its mild flavor compliments with any type of gravy/curry.

Karivepak(Curry Leaves) Chicken

noreply@blogger.com (Cinnamon) — Mon, 18 Aug 2008 17:54:00 +0000

This is the chicken recipe a bit different from the regular chicken curry I make. This was shared by my friend J and everyone at home loved the taste and flavor very much. It is definitely worth a try!

Karivepak Chicken

Ingredients:
To Marinate:

Chicken: ½ kg, washed and cut into medium sized pieces

Curds: 3 tbsp

Red chilli powder: 1 tsp
Turmeric pwd: ¼ tsp

Salt: to taste

Make a paste:

Cashewnuts: 3
WaterMelon seeds: 1 tsp
Chironji: 1 tsp

Milk: 5 tbsp, add more if required

Dry roast and make a fine powder:

Cinnamon: 1" stick

Curry leaves: around 15

Cloves: 3- 5

Rest of the ingredients:

Oil: 3-4 tbsps

Onions: 2 big, finely chopped

Tomato: 1 large, finely chopped

Ginger-garlic paste: 1 tbsp

Coriander powder: 1 tsp

Black pepper powder: 1 tsp
Cumin powder: ¼ tsp

Coriander leaves: for garnish

How I did it:

Marinate chicken pieces in chilli powder, turmeric powder, curds and salt for 30 min.
While the chicken pieces are marinating, make a paste of cashewnuts, watermelon seeds and chironji and milk. Keep aside. (If you dont have watermelon seeds and chironji, use around 10 cashewnuts).
Dry roast cinnamon, cloves and curry leaves for 1 min and make a powder of them. Keep aside.
Heat 1 1/2 tbsps of oil in a kadai. Add the onions and saute till pink. Add ginger-garlic paste and saute further for another 3-4 minutes on medium heat.
Add coriander pwd, cumin pwd, pepper pwd and mix well and fry for another minute.
Add the tomatoes and let it cook for 3-4 minutes. Combine well and cook till oil separates.Turn off heat. Cool and grind the cooked masala. Keep aside.
Heat 1 1/2 tbsps oil in an other wide kadai and add the marinated chicken and cook on high flame for 4-5 minutes, reduce heat and cook covered for another 4-5 minutes.
Add the ground masala paste, cashewnut paste and ground powder of cinnamon,cloves and curry leaves and combine well. Cook till chicken pieces are soft and you get the desired curry consistency. Adjust salt.Garnish with fresh coriander leaves.

And the Verdict:
Goes well with rotis or Jeera Rice/Bagara Rice. The curry leaves add the twist to the curry.
It is a hit with the family and I would definitely try it again.

Karivepak Chicken

Food Event:
This is my entry for the Curry Mela event being hosted by dear SriValli of Cooking For All Seasons.

Awards.. Awards and more Awards:
I am utterly delighted that my blog is being showered with awards...... I am thankful to everyone out there, who thinks that my blog is worth them :-) Thank You all!!!
Usha of Veg Inspirations and LubnaKarim of KitchenFlavours passed me on "The Brilliant Web Blog Award".... Thank You Girls.
Vaidehi of Chakili passed on the "Friendship Award" .... Thank You Vaidehi.
Padma of Padma's Kitchen passed me on the "Arte Y Pico" award.

Its really nice of her to think that content of my blog is creative, interesting, and it inspires the blogging community.
Thank You all for your sweet gestures... I am honored!!

BeetRoot Chutney

noreply@blogger.com (Cinnamon) — Mon, 11 Aug 2008 17:03:00 +0000

Beet Root:I love this veggie because of the beautiful purple color it gives when added to any curry. Dietitians say that we need to eat rainbow of food everyday; i.e, include veggies or fruits from all the color bands like,
Red(Strawberries, Red Bell Pepper, Water Melon, Cherries etc),
Orange and Yellow(Apricots, Oranges, Papaya, Peach, Pumpkin etc),
Greens(Broccoli, Lettuce, Kiwi, Spinach etc) and
Blues and Purple(Blackberries, Black currants, Red cabbage and Beetroots).

The more of these colorful foods that you can fit into your daily diet, the better.

BeetRoot Chutney

Coming to the Recipe...

Ingredients:
Beet Roots: 2 medium
Green Chillies: 5 to 6, adjust acc. to your taste
Curry leaves: 10 to 15
Tamarind: size of small sized lemon
Coriander leaves: a handful
Salt: to taste
Oil: 2 tbsp

How I did it:

Chop beetroot and green chillies.
Heat oil in a kadai and add curry leaves, beetroot and green chillies.
Fry on medium till done. Takes about 10 min.
After switching off the gas, add chopped coriander, mix well and keep aside to cool.
Soak tamarind in hot water, to make it soft.
Now grind the cooled mixture, to a coarse paste, along with tamarind and salt without adding any water.
This can be served with plain hot steamed rice, or with any breakfast like idly and dosa.

Interesting Notes:
The Romans considered beetroot an aphrodisiac (it’s rich in the mineral boron which is important in the production of human sex hormones). The belief persists to this day that if a man and a woman eat from the same beetroot, they will fall in love.

Nutritional Facts:
Beetroot has a higher sugar content than most vegetables. It is rich in vitamin C, fibre, potassium, magnesium, manganese, and folic acid. The leafy tops are an excellent source of beta-carotene, iron and calcium.
Beetroot contains betaine, a substance that relaxes the mind and is used to treat depression. It also contains trytophan (also found in chocolate!) which contributes to a sense of well being.

Sign of Friendship:
Pallavi of All Things Yummy has passed me on the "Blogging Friends Forever" award.Thank You Pallavi for this sweet gesture.....
I would like to pass on this award to every food blogger who visits me, and leave encouraging comments in my blog, which is like great inspiration for me. Thank You all!!!
Have a wonderful day!

Chocolate Banana Cake

noreply@blogger.com (Cinnamon) — Thu, 07 Aug 2008 15:08:00 +0000

Chocolate Banana Cake

I had few bananas, which were untouched and became ripe. And I thought it was time to put them to some use. The first thought that came into my mind is a banana cake..... but I am such a chocoholic that I wanted some chocolate also in the cake. So the best thing is Chocolate Banana cake.

The bananas add the extra sweetness to the cake and keep it really moist and fresh for 2 or 3 days. It is perfect as tea time cake.

Ingredients:

All Purpose Flour : 175 gms
Cocoa Powder : 25 gms
Baking Powder : 1 tsp
Brown Sugar or Golden Caster Sugar : 175 gms
Butter : 150 gms, softened
Eggs : 3, at room temperature
Bananas : 2 large, ripe and mashed
Dark Bitter Chocolate or Plain Chocolate : 100 gms
Icing Sugar : 1 tbsp

Cakes : Out of Oven

How I did it:

Heat the oven to 180C.
Butter and flour the bases of two loaf tins.
Melt the chocolate either in the microwave or in a small glass bowl set over a pan of barely simmering water. Stir until smooth and remove from the heat.
Cream together the softened butter and sugar until pale and fluffy. Gradually add the eggs, one by one, beating well between each addition.
Sift together the flour, baking powder and cocoa and fold in using a large rubber spatula.
Add the mashed banana and chocolate and mix well.
Divide the mixture between the 2 tins and bake for about 45 minutes or until a skewer inserted in the middle comes out clean. Cool on a wire rack.
Dust with icing sugar and serve warm or at room temperature.

Chocolate Banana Cake

And the Verdict:
Rich, Chocolaty, moist and mild sweetness of the bananas.... yummmmm... can anyone resist this? :-)
I used dark bitter chocolate, and J dint like that bitter taste in cake. So I would use plain chocolate next time.

Gutti Vankaya Koora / Stuffed Brinjal Curry

noreply@blogger.com (Cinnamon) — Mon, 04 Aug 2008 14:56:00 +0000

When talking about Andhra Cuisine, you will surely come across the curry Gutti Vankaya or Stuffed Brinjals. It is usually made with tender, short and round type of purple brinjals.

It is made with a variety of stuffings and the taste differs from one region to an other. The recipe I am posting is my mom's recipe and our favourite.

Gutti Vankaya (Stuffed Brinjals)

Ingredients:

Brinjals: 1/2 kg
Onions: 2 medium size
Ginger-Garlic : 1tbsp
Tamarind paste : 2 tbsp / or tamarind size of lemon
Peanuts: 1/2 cup
Nuvvulu / Sesame Seeds : 1/4 cup
Garam masala : 1/2 tsp
Salt : to taste
Red chilli pwd : 1 tbsp, or acc. to your taste
Haldi / Turmeric: 1/4 tsp
Oil: 3tbsp

How I did it:

Chop onions, and fry in a tsp of oil.
Roast peanuts and sesame seeds, with out any oil.
Grind together, all the ingredients (onions, peanuts, sesame seeds, ginger garlic paste, tamarind paste, salt, turmeric, red chilly pwd, garam masala), to a fine paste.
Wash brinjals and pat dry. Make 4 slits on each brinjal, on the opposite side of the stem, taking care not to cut it completely.
Fill in the paste in all brinjals. This step requires some patience, separate the slits of the brinjal carefully and stuff the masala taking care not to break the brinjal.
Add oil in a pan , and add all the brinjals, once the brinjals are 3/4th done, add some water to the remaining paste and add it to the brinjals.
Cover and simmer for few mins, till it comes to a boil, and the brinjals are done.
Serve hot with rice or rotis.

Gutti Vankaya, served with steaming white rice

And the Verdict:
The stuffing makes the curry really special. It has got the yummy fiery taste and is absolutely delicious.

Food Event:
This is my entry for the Curry Mela event being hosted by dear SriValli of Cooking For All Seasons.

Bell Pepper Chutney and Awards

noreply@blogger.com (Cinnamon) — Wed, 30 Jul 2008 13:16:00 +0000

Bell Pepper Chutney

As everyone says, Breakfast is the most important meal of the day..... being a working woman.. I usually dont have enough time to make something special in the morning every day. So mostly we have either Idly or Dosa every alternate week. For these I can prepare the batter on sunday, so that it lasts for me for the whole week.

The other problem that arises is the chutney.... eating peanut or coconut chutney everyday is not that very healthy option. So when I was searching for alternatives on my favourite blogs, I came across this bell pepper chutney in Indira's Mahanandi blog.

It is very healthy, tasty and easy to prepare....

Ingredients:

Red Bell Peppers : 2, chopped
Onion : 1, chopped
Peanuts : 1/2 cup
Dry Red Chillies : 10, adjust accord. to your taste buds
Garlic : 2 cloves
Tamarind paste : 1 tbsp
Salt : to taste
Oil : 1 tbsp

Ingredients

How I did it:

Heat oil in a kadai and add red chillies, bell peppers, garlic and onion and roast till done.
Dry roast peanuts in a seperate pan. (I used already roasted tinned peanuts).
Once the roasted veggies cool, grind all the ingredients to a coarse paste without adding any water.
Serve with any breakfast like, idly or dosa.. even tastes good with hot rice.

Served with Idly

And the Verdict:

J liked it very much, it was different from the regular chutneys we have. It has a mild sweet taste from the red peppers and was very yummy.
I served it with Idlies and it was a huge hit.

Some Award Announcements:

Mona from Zaiqa forwarded me this "Brilliant WebBlog Prize".

Brilliant Weblog is a prize given to sites and blogs that are smart and brilliant both in their content and their design. The purpose of the prize is to promote as many blogs as possible in the blogsphere. Here are the rules to follow:

When you recieve the prize you must write a post showing it, together with the name of who has given it to you, and link them back.
Choose a minimum of 7 blogs (or even more) that you find brilliant in their content or design. Show their names and links and leave them a comment informing they were prized with ‘Brilliant Weblog’.
Show a picture of those who awarded you and those you give the prize (optional).

As the custom, I furthur pass this award to Amulya of Amu'sWorld, Keerthi of CuminHut, Padma of Padma's Kitchen, Cynthia of Tastes Like Home, Cham of Spice Club, SriValli of Cooking For All Seasons and Pallavi of All Things Yummy.

Amulya of Amu's World passed on this "Yummy Blog Award". Thank You dear for this....

I would like to Thank both Amulya and Mona... for these awards... Thank You Girls!!!

Cherry Polka Dot Cake

noreply@blogger.com (Cinnamon) — Mon, 28 Jul 2008 14:58:00 +0000

I love summer, mainly because of the warm sun... because of the barbeque parties we can have... for the lazy afternoons we can spend lake sides.... and most importantly because of the exotic fruits we get to eat... Mangoes, Strawberries.... and ofcourse Cherries .... yummm.. I just love these red, juicy fruits...

Last weekend I have been to the farmers market and could'nt resist myself in buying these..

Fresh Cherries

The best recipe I can suggest with cherries is..... take them in a big bowl... switch on your favourite movie and just relish them as they are :-)
But J wanted something different. I had this recipe bookmarked long back and wanted to surprise him.

Cherry Cake

Recipe Source : Joy Of Baking

Ingredients:

Fresh Cherries: 500 gms, pitted and halved
All Purpose Flour(Maida) : 210 gms
Baking Powder : 1 1/2 tsp
Salt : 1/4 tsp
Eggs : 2, at room temperature
Sugar : 150 gms
Butter : 110 gms, soft, at room temperature
Milk : 80 ml
Vanilla Essence : 1 tsp

How I did it:

Pre heat oven at 200 degrees C.
Butter and Flour a 9 inch cake pan.
Separate around 15- 20 cherries (to be placed on top of the cake).
In a bowl mix together flour, baking powder and salt.
In a separate bowl beat together butter and sugar till light and fluffy.
Then add eggs one by one and beat till pale yellow.
Add the milk and vanilla essence and beat till incorporated.
Add the flour mixture and with the help of a wooden spoon or rubber spatula, mix well.
Gently fold in the cherries (not the 15 cherries which were separated).
Pour the batter into the prepared pan and smooth on top with the help of the spatula.
Bake for 15 mins. Remove the pan and quickly arrange the cherries on top, with cut side down.
Put back the cake in the oven, and bake till done, for about 30 to 40 mins. Or till toothpick inserted into the cake comes out clean.
Serve warm, or at room temperature.

Yummy Slice of Cake

And the verdict:
Wow... just heavenly... the sweetness from the cherries enhanced the taste of the cake.. and with each bite I could feel the yumm taste of the juicy cherries...
Divine!!!

Eggs in Tomato Gravy

noreply@blogger.com (Cinnamon) — Thu, 24 Jul 2008 11:17:00 +0000

Eggs... or shall I call them Incredible Eggs. Why Incredible?? Because, One egg has 13 essential nutrients in varying amounts – including the highest quality protein, choline, folate, iron and zinc – for only 75 calories. Eggs also play a role in weight management, muscle strength, healthy pregnancy, brain function, eye health and more.

Eggs in Tomato Gravy

Inexpensive, convenient and delicious, eggs are the perfect choice for the entire family. They can be prepared quickly in a variety of ways to suit everyone’s taste buds.

Coming to the recipe...

Ingredients:

Ingredients

Eggs: 4
Onion: 1 big
Tomato: 3 big
Ginger: 1 inch piece
Garlic: 3 pods
Tamarind: size of lemon
Salt: as per taste
Red Chilly Powder: 1 tsp
Garam Masala: 1 tsp
Turmeric: 1/2 tsp
Oil: 3 tbsp

For Tadka:
Dry Red Chilly: 2
Mustard: 1 tsp
Jeera: 1 tsp
Urad dal: 1 tsp

Method:

Boil eggs and remove the shells and keep aside.
Blanch tomatoes in boiling water for 10 mins. Cool and grind.
Pass it through a seive to get fine puree.
Chop onions very finely.
Grind ginger and garlic. (Alternatively you can use 1 tbsp of GingerGarlic paste).
Soak tamarind in warm water and extract the pulp.
Heat oil in a wide kadai.
Add all the ingredients for tadka.
After they splutter, add the finely chopped onions and turmeric.
Fry for 5 mins and add ginger garlic paste.
Fry for few more mins, and add tomato puree.
Add salt, red chilly powder. Mix and cover.
Let it simmer for few mins, approx 10 -15 mins
Now add tamarind pulp, garam masala.
Mix and add eggs.
Simmer for 10 more mins.
Garnish with corriander and Serve hot with Rice.

Eggs served with Hot Rice

And the Verdict:
Very delicious and healthy... tastes even better with hot rice :-)

Food Event:
This is my entry for the Curry Mela event being hosted by dear SriValli of Cooking For All Seasons.

Methi & Paneer Stuffed Paratha

noreply@blogger.com (Cinnamon) — Tue, 01 Jul 2008 07:01:00 +0000

From the time the summer started this year, I have been growing some fresh greens in my balcony. Yesterday, I have observed that Methi has grown to its full size.. lush green and healthy...

Fresh Methi

So I have been listing all the recipes made out of Methi...
Aloo Methi
Methi Dal
Methi Paratha... yummm.. this must be tasting too good... :-)

Methi-Paneer Paranths with Carrot-Tomato Raita

And to add that extra shahi touch... how about adding some fresh paneer and some mint leaves to the filling... sounds heavenly is'nt it....

Methi-Paneer Filling

Ingredients:

For The Filling:
Fresh Crumbled Paneer: 2 cups
Fresh Methi Leaves: 2 big bunches, finely chopped
Ginger: 1 tsp, finely chopped
Green chillies: 3, finely chopped
Mint Leaves: 2 tbsp, finely chopped (optional)
Garam Masala: 2 tsp
Pepper Powder: 2 tsp
Salt, to taste
Oil: 2 tbsp

For the dough:
Whole Wheat Flour: 3 cups
Maida (all purpose flour): 1 cup
Water: as needed
Oil, to fry

How I did it:

Heat 2 tbsp of oil in a kadai, and add chopped ginger and green chillies, fry for a minute and then add the fresh chopped Methi leaves and Mint Leaves; add salt and let it cook for 2 minutes.
All the excess water from the leaves oozes out, carefully, separate the water. You can use this water while kneading the dough.
Add this methi mixture to the fresh crumbled panner.
Add Garam masala powder and pepper powder. Mix well. Keep aside.
Knead the dough with the whole wheat flour and maida. Cover the dough with a wet muslin cloth and let it rest for about 30 mins.
Roll out small balls of the dough and fill with 1 tbsp of the filling.

In The Making

Roll out the dough with a rolling pin. Dust liberally with flour to avoid the stickiness.
Pat off the excess flour and roast on a hot griddle.
Fry one side for 1 minute and then turn over and brush with a little oil.
When the second side is done and golden brown, flip and brush with a little oil on that side too.
Serve hot with raita.

Methi-Paneer Paranths with Carrot-Tomato Raita

And the verdict:
Just Yummy..... Methi is a very healthy option to use in parathas, unlike the regular aloo ones. Adding the paneer gives it a shahi touch and the mint leaves add the extra aroma..... It was just a lovely dinner :-)

Indo-Chinese Cooking : Chilly Chicken

noreply@blogger.com (Cinnamon) — Tue, 22 Apr 2008 18:26:00 +0000

I always loved chinese food, especially Indo-Chinese. When I first came to Germany, J took me to a chinese restaurant, and when the menu cards arrived, I eagerly opened them to find dishes like Manchuria, Chilly Chicken, Ginger Chicken etc etc... But to my surprise I found something like Kung-Pao, Chicken in sweet and sour sauce etc...

I was very much disappointed at the fact that, Manchuria and Chilly Chicken etc, are found only the the Chinese restaurants in India.

Last weekend we have been to our friend's place in Munich, and suddenly the two men J and J wanted to have something spicy and so we decided to make Chilly Chicken, after browsing on net for the recipe, and after mix and match from here and there, we came up with this recipe.

Ingredients:
For Chicken:
Chicken Breasts: 500 gms, cut into bite sized pieces
Cornflour: 1 tbsp
Egg: 1
Salt: to taste
Ajnimotto: 1/4 tsp
Ginger Garlic Paste: 1 tbsp
Pepper Powder: 1 tsp
Oil: for frying

To Finish:
Oil: 2 tbsp
Green Chillies: 8 to 10, slit length wise, acc. to your taste buds
Capsimcum: 1 large, cut into cubes
Onions: 1 large, cut into cubes
Chopped Ginger: 1 tbsp
Chopped Garlic: 1 tbsp
Salt: to taste
Soya Sauce: 2 tbsp
Ajnimotto: 1/4 tsp
Red Chilly Sauce: 1 tbsp
Cornflour: 1 tbsp, mixed in little water
Spring Onions: to garnish

Chilly Chicken : The Steps

How I did it:

Mix chicken with all other ingredients, mentioned under 'For Chicken'.
Heat oil in a wide pan, and fry the chicken.
Keep aside.
Take an other deep pan, add little oil.
When hot, add green chillies and chopped ginger and garlic.
Then add Onions and Capsicum.
Add little salt and fry for 5 mins.
Add Soya Sauce, and ajnimotto and Chilli Sauce.
Fry for 2 mins more.
Add the fried chicken pieces and 2 to 3 tbsp of cornflour mixed in water.
Mix well and fry for 2 more mins.
Serve Hot.

And the Verdict:
Spicy, yummy.. and though it comes under chinese cusine, its truly Indian at heart :)

Onion Pesarattu (MoongDal Dosa)

noreply@blogger.com (Cinnamon) — Sun, 13 Apr 2008 18:26:00 +0000

Pesarattu with Coconut Chutney

Whenever we used to visit a udipi restaurant, the first thing that I would order was DOSA. I always used to spend atleast 10 mins on the menu reading all types of dosas available. As far as I can remember only Dosa has such huge variety of variations - Plain Dosa, Onion Dosa, Masala Dosa, Paper Dosa, Rava Dosa, Set Dosa, MLA Dosa and what not :)

One variety which I like in Dosa apart from the above mentioned is Pesarattu. I always used to wonder why is this not mentioned under Dosa category in restaurant menu.

I have been reading all the blogs from past 3 months, and it has been raining Dosas in Blogosphere since the day Srivalli announced the Dosa Mela. I felt very bad missing all the fun becoz of Morning Sickness, but I am glad that I am able to make it before the deadline :)

Onion Pesarattu:
Ingredients:
MoonDal(Whole or Split): 1 1/2 cups
Salt: to taste
Water: as needed, while grinding
For Topping:
Onion: 1, finely chopped
Green Chillies: 5, finely chopped
Ginger: 2 inch piece, finely chopped

Soaked MoongDal and Dosa Batter

How I did it:

Soak MoongDal overnight in sufficient water.
Grind it to Dosa consistency the following morning, using water as required.
Mix salt.
There is no need to ferment the Pesarattu Batter as we do it for regular Dosa.
Take a Dosa tava and when hot put a ladle full of batter and spread it.

In Process!

Mix all the ingredient mentioned under topping, and put a spoonful on the dosa.
Put oil on the sides and on the dosa.
Let it fry till crisp. There is no need to turn over.
Serve Hot with Coconut Chutney.

Yummy!!

And The Verdict:
A very wholesome, nutritious and delicious breakfast... Just Yummyyy!!!

Food Event:
This is my entry for the Dosa Mela event being hosted by dear SriValli of Cooking For All Seasons.

Hey... I am still Existing :)

noreply@blogger.com (Cinnamon) — Fri, 11 Apr 2008 15:26:00 +0000

Firstly I would like to Thank You all for stopping by and asking how I have been and enquiring about my absence. I know it has been long since I have blogged. I took a break for 2 months due to India visit... But the after two months I came to know that I, Cinnamon, am soon going to be Mom Cinnamon :)

And this good news brought along with it Morning sickness... bcoz of which I could not stand any type of smells from the kitchen....

I have been reading all the posts from all the bloggers, though I could not post. Hopefully I will be active again from today.... so watch out for the recipes.

Hyderabad Calling :)

noreply@blogger.com (Cinnamon) — Mon, 05 Nov 2007 18:25:00 +0000

Its been long time blogging, I have been quite busy last few weeks.... shopping and packing... why?? Becoz Iam flying to Hyderabad yippee :)
I have 2 months long vacation.. and all I am going to do is eat, shop and sleep... in short Enjoy :)

I will be blogging in between, with the recipes from Mom and Aunts.. but not very often...

Byee for now.. and keep visiting for Hyderabadi Food and recipes :)

Layered Parotta with Aloo Gobi

noreply@blogger.com (Cinnamon) — Mon, 29 Oct 2007 18:25:00 +0000

Layered Parotta

I like long car journey's, ... becoz we get to stop at Dhabas for lunch and dinners :)
I enjoy Dhaba food, esp, sitting on the cots and having garma garam food and lassi :), and one of my favorite is the parotta, which is served with some gravy or dal.
Once me and my mom, observed the way the cook at the dhaba, works on the dough and tried at home, but it was never a success.
Recently I have come across this blog here, which showed the step by step process. This has come out very well, just like the parottas, made by a profi.

Parotta:
Ingredients:
Maida: 2 cups
Sugar: 1 tsp
Salt: to taste
Luke warm water: as needed
Oil: while kneading(1Tbsp) and while rolling(as needed).
Eggs: 1 (optional)

How I did it:

Mix all the dry ingredients in a big bowl and add eggs(if using).
Knead to form soft dough adding sufficient water and oil.
Cover with a wet muslin cloth and keep it aside for 1 hr.
Divide the dough into equal portions of size of a small.
Take a portion and apply some oil on it.
On a flat platform apply some oil and roll out the portion to the maximum, as thin as possible and do not worry about the shape.
Now fold it, just like making pleats of a saree, and roll it spirally.
Repeat this step for all the portions.
Heat the tawa, and roll out each portion in the shape of a roti and fry on hot tawa on both side, applying little ghee or oil.
Serve Hot!

Parotta, served with AlooGobi

Aloo Gobi:
Ingredients:
Aloo: 4 big, chopped
Gobi: 1 medium, chopped into medium florets
Onions: 2
Ginger Garlic paste: 1 Tbsp
Garam Masala: 1 tsp
Green Chillies: 4, slit length wise (adjust accordingly)
Haldi: 1/2 tsp
Salt : to taste
Corriander: 1 small bunch, chopped
For Tadka:
Cumin seeds: 1 tsp
Mustard seeds: 1 tsp
Dry Red Chillies: 2
Oil: 2 Tbsp

Method:

Heat oil in a kadai, and add the ingredients for Tadka.
Add Onions and green chillies, and fry till golden.
Add ginger garlic paste and haldi and fry for few more mins.
Now add aloo and gobi and salt and cook covered for 10 mins.
Add Garam Masala, and cook for few more mins till done.
Garnish with corriander and serve hot!

AlooGobi with Parotta

And the Verdict:
It is long, time consuming process, but the end result is very satisfying... its worth all the hardwork done :)

Saffron Rice

noreply@blogger.com (Cinnamon) — Mon, 22 Oct 2007 18:25:00 +0000

Apart from Jeera Rice, Saffron Rice or Kesar Chawal goes well with the wide variety of spicy Indian dishes. It is also very appealing to the eye, with its pleasant color.
As someone rightly said "White rice is nice, but yellow saffron rice is stunning".

Saffron Rice

There have been many versions of Saffron Rice, from the day Think Spice... Think Saffron was announced :) And now this is the time for my version :)

Ingredients:
Basmati rice: 1 cup
Water: 2 cups
Saffron: 1/2 tsp
Cloves: 4 - 5
Cardamom: 2
Cumin: 1 tsp
Cashews: 1 Tbsp
Salt: to taste
Milk: 2 Tbsp
Curry Leaves: a few
Ghee: 1 Tbsp
Edible Saffron Color or Turmeric : a pinch (optional)

How I did it:

Steep Saffron in warm milk for a few mins.
Cook rice with water, cardamom, cloves, salt. Add even the saffron and milk and turmeric or color(if using).
Take ghee in a small kadai and add cashews after golden, add jeera and curry leaves.
Add this to the cooked rice.
Serve hot!

Saffron Rice

And the Verdict:
It is a nice substitute for the routine jeera rice or ghee rice. Saffron adds the rich flavor and color.
I served this with butter chicken, and it was a nice combination!!

Saffron Rice with Butter Chicken

Food Event:
This is my entry for the Think Spice : Saffron event being hosted by dear Sunita of Sunita's World.

Butter Chicken / Chicken Makhani and FAHC : Donate Smiles

noreply@blogger.com (Cinnamon) — Thu, 18 Oct 2007 18:25:00 +0000

One of my colleague/friend from Prague, visited us for dinner yesterday, and I had to prepare something which is mild, with less spices, as suitable to his taste buds!
Then the dish which came into mind was Butter Chicken... it is so mild and tasty at the same time. One advantage in this recipe is that, it can be made as mild or as spicy as one wishes without altering the actual taste.
This dish is among the best known Indian foods all over the world.

Butter Chicken/Chicken Makhani

I have adapted this recipe from chef Sanjeev Kapoor's popular food show "Khana Khazana" on Zee TV :) From the time I was little young, I used to sit in front of TV, by the time the program starts, with a pen and paper and note down the ingredients and method carefully :) I really like the way he makes the show and recipes interesting!!

Ingredients:
Chicken, boneless: 800 gms
Kashmiri red chilli powder: 1 tsp, adjust accordingly
Lemon juice: 1 tbsp
Salt: to taste
For Makhani gravy
Ginger Garlic paste: 1 Tbsp
Green chillies: 2, chopped, adjust accordingly
Butter: 3 Tbsp
Green cardamoms: 2-3
Cloves: 4-5
Cinnamon: 1 inch stick
Tomato puree: 400 gms
Red chilli powder: 1 Tbsp, adjust accordingly
Garam masala powder: 1/2 tsp
Salt: to taste
Honey: 2 Tbsp
Kasoori methi: 1/2 tsp
Fresh cream: 1 cup
Red Food Color: a pinch
For Marination
Ginger Garlic Paste: 1 Tbsp
Yogurt: 1 cup
Kashmiri red chilli powder: 1 tsp
Salt: to taste
Lemon juice: 2 tbsps
Garam masala powder: 1/2 tsp
Butter: 2 tbsps

How I did it:

Apply a mixture of red chilli powder, lemon juice and salt to the chicken and leave aside for half an hour.
Hang yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water.
To this add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and butter.
Apply this marinade to the chicken pieces and refrigerate for three to four hours.
Put the chicken onto a skewer and cook in a preheated oven at 200°C for ten to twelve minutes or until almost done.
Remove and keep aside, for further use.
Heat butter in a pan. Add green cardamoms, cloves and cinnamon.
Saute for two minutes, add ginger-garlic paste and chopped green chillies.
Cook for two minutes. Add tomato puree, red chilli powder, garam masala powder, salt, red food color and one cup of water.
Bring to a boil. Reduce heat and simmer for ten minutes.
Add honey and powdered kasoori methi.
Add cooked tandoori chicken pieces.
Simmer for five minutes and then add fresh cream.
Serve hot with Naan, Parantha or Steamed Rice.

Butter Chicken/Chicken Makhani

And the Verdict:
My guest was all pleased, and he loved the chicken. It was mild and tasty and finger licking :)

Please DO take a moment to read the following :

Feed A Hungry Child - Donate Smiles:

Feed A Hungry Child is a non-profit organization formed by V.K. Narayanan of My Dhaba. This is a mission to come together and fight against Poverty and Hunger. Visit this page to learn more.

What is it All About :

feedahungrychild.org is a not-for-profit charitable organization formed in a collaborative effort of the like-minded people from all around the world. It aims to replace the empty plates of the underprivileged children and replace them with ones of food. While FAHC addresses the holistic needs of each children it supports, it believes illiteracy, malnutrition, and other concerns can only be addressed when hunger is appeased.

Immediate Mission:

* Join the fight against global poverty.
* Help feed hungry children one by one.

Larger Vision: feeahungrychild.org aims to improve the lives of a good many underprivileged children in their efforts to support themselves, their families, and their communities by giving them the chance for better food, better education, better healthcare, and other welfare.

How can I help? With the help of volunteers, FAHC has begun its support to a pilot batch of 14 children and their families since April 2007 out of which 8 children are girls. Please see the event report for details. This year we are also fundraising to support more children, so would be extremely grateful of any help or contributions you can give to FAHC. Funds from FAHC programs go directly to the children and their families. We do not have any paid employees or any other direct administrative expenses.

This year FAHC is also fund raising to support more children by “Donate Smiles” drive and the goal is to raise $3,360 by October 23, 2007.

If you want to make a one time donation, click on the ChipIn widget below to donate securely via PayPal online. You can win some fabulous prizes for the donations equal to or more than $25.
More info on prizes click here

So Chip In and Spread Smiles!!!

Updated on 25th October:

A big Thanks to every who participated in this noble cause, and gave donations generously!!! I congratulate all the volunteers who encouraged this act and who sponsored the gifts.

Please click here to know about the results and the winners!

I once again Thank everyone who made this a big success!!

Pickled Deviled Eggs and "Egg Mice"!!!

noreply@blogger.com (Cinnamon) — Mon, 08 Oct 2007 18:15:00 +0000

Pickled Deviled Eggs and "Egg Mice"

When dear fellow bloggers Jai and Bee announced the new event "CLICK", I was very much excited. But the theme, i.e., EGGS made me think!! How can one get a creative idea out of eggs? An egg is an egg, white and oval, in what ever angle you try to take a picture of it :)
When I asked a dear friend of mine for an idea, the answer was, "I can't think of anything except boiling it and cutting into half and swallowing :)"

Hmmm... tough, it was for me, becoz I am not good with camera, and I was whiling away the time drooling over the lovely entries sent by my fellow bloggers here.

When I put on the thinking cap, many ideas flashed... and I decided to go with this - Pickled Deviled Eggs!!!

Pickled Deviled Eggs

Ingredients:
Hard Boiled Eggs: 4, peeled
Beetroot and Red Cabbage: 1 cup each, chopped
Water: 2 + 2 cups
Vinegar: 1/4 + 1/4 cup
Cloves: 5 + 5
Cinnamon: 1 inch
Salt: 2 + 2 tsp
For Deviled Eggs:
Mayonnaise: 2 Tbsp
Dijon Mustard: 1 Tbsp
Pepper ans Salt: to taste

Pickled Deviled Eggs and "Egg Mice"

How I did it:

Boil the Beets and Cabbage in separate vessels, with all the ingredients.
Simmer for 30 mins.
Sieve them into 2 dry jars, and let them cool.
Now add 2 eggs in each jar, cover and leave it in the fridge overnight.
You get pink eggs (from beets) and blue eggs (from cabbage).
For the Deviled eggs:
Cut the eggs into half and scoop out the yolks.
Mash the yolks with a fork or spoon, add Mayonnaise, Mustard, Pepper and salt and whisk till smooth.
Fill the eggs with this and serve.

To Make Egg Mice:

Take a peeled hard boiled egg and cut off a thin slice from one side.
Cut out 2 "V" shapes for "Ears" from that slice.
Make a cut on the top to insert the ears.
Draw the eyes with tomato ketchup and the whiskers with mustard and pierce a clove at the back for the tail.

Pickled Deviled Eggs and "Egg Mice"

And the Verdict:
The platter looked so attractive and colorful. It is even ideal as a center piece on a dining table during dinners or parties.
Kids will with no doubt enjoy these!!

Food Event:
This is my entry for the CLICK event being hosted by dear Jai and Bee of Jugalbandi.

Gaarelu / Vada

noreply@blogger.com (Cinnamon) — Fri, 28 Sep 2007 18:15:00 +0000

Gaarelu is synonymous with the word Festival or Guests. When we were kids Amma used to make them only during festivals or when any special guests are visiting us!!!
Gaarelu/Vada/Ulundu Vada is a very famous South Indian breakfast which is accompanied with Coconut Chutney and Sambhar.
Everyone in our family likes these... hope even you will enjoy them :)

Gaarelu

Ingredients:

Whole urad dal: 2 cups
Ginger: 2 inch, finely chopped
Green chillies: 4, finely chopped
Onion: 2, finely chopped
Salt: to taste
Oil: for deep frying

Method:

Soak Urad Dal in enough water overnight.
Grind into a soft paste, using very little water. The batter should be very thick, not like dosa batter.
Add ginger, onions, chilies and salt to this and mix well.
Take a deep pan or kadai and heat oil for frying.
Wet your hands and take a lemon sized ball and flatten it and make a hole in the center. (You can use a plastic sheet or a banana leaf, to make things easier).
Slowly put it in oil and deep fry on both sides till golden brown.
Serve hot with coconut chutney or sambhar or even chicken curry!!

Gaarelu with Coconut Chutney

Notes:

If excess water is added while grinding, it is difficult to shape and drop it in oil.
Every time before taking batter into your hands, remember to wet your hands with water. This prevents the batter from sticking to your hand.
Since you wet your hands each time and put them in the bowl containing the batter, after some time, the batter is likely to become thin. So it is better to work on the batter batch wise.

And the Verdict:
"Thinte Gaarelu thinaali, vinte Bhaaratam vinaali" is a very famous telugu proverb. And this says it all!!!

Paneer Butter Masala

noreply@blogger.com (Cinnamon) — Thu, 27 Sep 2007 18:15:00 +0000

"Paneer Butter Masala", the most common name in almost all the menu cards of all the Indian restaurants, and the most common item which people tend to order :) and I am one of them.
All the paneer dishes sound so delicious and exotic. And everyone agrees with me, so have you ever tried making Paneer at home? If the answer is "No", then you must surely try it.
Making Paneer at home is not only easy but also fun. There is a satisfaction and happiness when we cook dishes with Paneer made at home :)
The process of making paneer is very simple. All we need is, Milk, Half a Lemon, a Big pot and a clear Towel.
I have explained the process of making it here.

Paneer Butter Masala

Coming to the recipe...

Ingredients:
Paneer: 250gms
Tomatoes: 3, chopped
Onions: 3, chopped
Garam Masala: 1 tsp
GingerGarlic Paste: 1 Tbsp
Cashew Nuts: Fistful, soaked in water for 15 mins and grind to get a smooth paste.
Dry Red Chilies: 5, adjust acc. to your taste buds
Corriander leaves: 1 small bunch
Mint leaves: a few
Kasoori Methi: 1 tsp
Salt: To taste
Cream: 2 Tbsp
Oil: 3 Tbsp
Water: 75 ml

How I did it:

Take a deep saucepan, and add water, tomato, onion, dry red chilies, mint leaves. Cover and boil till done.
Keep aside to cool. Then grind them and sieve to get the masala paste.
Heat a little oil and fry the paneer pieces and keep aside for further use.
Heat oil in a wide heavy-bottomed pan.
Add the ginger garlic paste and fry till the raw smell disappears.
Add cashew paste and fry for few more mins.
To this add the masala paste, salt and cook covered on medium flame, stirring in between for 15 to 20 mins.
Add the paneer pieces and Garam Masala and cook for 5 more mins.
Finally add kasoori methi and cream. Garnish with coriander leaves
Serve hot with Rotis, Jeera Rice or Ghee Rice.

Paneer Butter Masala

And the Verdict:
Rich and Creamy!!!
"The way to Man's heart is through his Stomach", serve it to your loved one, and may what your wish be, it will be fulfilled in seconds ;)

Other Paneer dishes posted Kadai Paneer.

Paramannam(Sweet Rice Pudding)

noreply@blogger.com (Cinnamon) — Mon, 24 Sep 2007 18:15:00 +0000

In India the word festival is synonymous with the word excellent food. There is no celebration considered complete unless and until rich food is served among friends, family and relatives. Lots of cooking of good quality food is done and served on festival days.
This dish is prepared as an offering to God in every home and temple of south India on any festive occasion like this.

Paramannam

I made this on Ganesh Chaturthi, and it was loved by every one!

Ingredients:
Rice: 1 cup
Milk: 4 cup
Jaggery: 1 cup
Cashew Nuts: fistful
Raisins (Seedless): 1/4 fistful
Cardamom (powder): 1/2 teaspoon
Clarified Butter(Ghee): 1/2 tablespoon

How I did it:

Wash and soak rice in two cups of water for about fifteen minutes.
In a small sauce pan, bring to boil half a cup of water and crushed jaggery. Lower heat and slowly simmer until the syrup is sticky (if a drop is taken between the thumb and fore finger, it should feel sticky but not stretch out like a thread).
Remove from heat and keep aside.In another sauce pan, bring milk to a boil.
Drain water from the rice and add to the milk. Lower heat to medium and cook until the rice is done and the mixture looks thick.
Remove the sauce pan and allow to cool for a minute or two. And now add the cooled jaggery syrup from the smaller sauce pan. Stir well. Keep aside.
Now, in a small skillet heat clarified butter/ghee and when hot, add cashew nuts. Fry for a minute or two until the nuts change colour to pale brown. Add raisins and stir for a minute.
Remove from heat and pour the contents of the above skillet into the sauce pan containing rice mixture. Also, stir in cardamom powder. Keep covered for two minutes.
Serve hot along with melted clarified butter on the side.

Paramannam

Additional Information:
Occasionally, when jaggery syrup is added to the rice mixture, the milk splits. This could be because of two reasons:

The jaggery is adulterated.
The rice mixture is too hot and when mixed with jaggery syrup results in the milk splitting. Hence, it is advised to add jaggery syrup to rice only after it has been allowed to cool for a minute or so.

And the Verdict:
It is enjoyed by people who have a sweet tooth like me :)
Utterly delicious!!!

Food Event:
This is my entry for the Ganesh Chaturthi event being hosted by Latha of The Yum Blog.

Minty Pea Rolls - Improved :) :)

noreply@blogger.com (Cinnamon) — Fri, 21 Sep 2007 18:15:00 +0000

Minty Pea Bread Rolls

I made these bread rolls few days back here, and was quite upset with the shape of the rolls though the taste was pretty good. But as they say, the dish must a treat to both eyes and tummy. So I wanted to try my hand on them once again... I usually can't stay steady with out getting the things perfect :)

I had the left over mint pea stuffing in the fridge, so I made the bread rolls for breakfast again.

Minty Pea Bread Rolls

This time, they were just perfect. A treat to both eyes and tummy :) :)
Now I believe that "Practice Makes a Man Perfect"!!!

Minty Pea Bread Rolls

My husband calls me a perfectionist :) How many of you are perfectionists?? :)

Hyderabadi Lamb(Mutton) Kheema Kofta Curry - Meat balls in Cashew Rich Gravy

noreply@blogger.com (Cinnamon) — Thu, 20 Sep 2007 18:15:00 +0000

I have been busy lately and now I am back to the normal routine with cooking, taking pics and blogging.
I have been facing tantrums at home from J, saying that I am cooking merely for blogging and not for him :) and also complains that my camera gets the first chance to capture my dish. I guess this is a common argument in many of your homes too.

Kheema Kofta with Ghee Rice

J was craving for kheema koftas from past one month and because of my busy schedule could not meet the household demands :)
To those who dont know Koftas are popular throughout India. They are made using fine lean mince which is blended with herbs and spices and made into balls.

This dish sounds exotic and tastes it too! Add it to a dinner party menu and your guests will end licking their fingers :)

Ingredients:
Ground Lamb meat(Kheema): 1/2 Kg
Onions: 2, minced
Tomato Puree: 1 cup
Green Chilles: 5, adjust acc. to your taste buds, slit length-wise
CashewNuts, Chironji and WaterMelon seeds: 1 cup, soak in water for 1 hr and grind to smooth paste
Jeera/Cumin seeds: 1 tsp
Cloves: 5
Cinnamon: 2 inch stick
Red Chilli Powder: 3 tsps
Garam Masala: 2 tsp
Lemon juice: 2 Tbsp
Ginger Garlic Paste: 2 Tbsp
Oil: 3 Tbsp + extra for frying
KasuriMethi: 1 tsp
Sour Cream: 1 Tbsp
Water: 200 ml/ 2cups
Salt: to tsate

Kheema Kofta Curry

How I did it:

Marinate kheema with lemon juice, 1 tsp salt, half of Ginger garlic paste, red chilli powder. And keep aside for 2 to 3 hrs, or refrigerate overnight.
Heat oil for frying in a kadai, shape the kheema into koftas, shape and size as desired and deep fry them. Keep aside for further use.
For the Gravy:
Heat oil in a wide heavy bottomed saucepan.
Add jeera, minced onions and green chillies and fry for few mins, till the raw smell of the onions disappears.
Add ginger garlic paste and fry for few more mins.
Add red chilli powder, garam masala and tomato puree and salt.
Cook covered for 15 mins, stirring in between.
Add cashewnut paste, and water. Cook again for 15 more mins, stirring in between.(be careful the gravy bloops up)
Add kasoori Methi, cream and stir.
Add the koftas and cook on low for 10 mins.
Remove from heat, Serve hot with Ghee Rice or Rotis.

Kheema Kofta with Ghee Rice

And the Verdict:
Truely Hyderabadi!!
Creamy and rich gravy reminds of shahi and mughlai dishes!!
And very fulling and heavy meal, and please don't count the calories.
Not for people on diet :D