Kitchen Friend

VERUSENAGA PODI RECIPE

2011-10-22T05:47:00.000-07:00

Ingredients:

2 c peanuts
2 tsp cumin seeds (jeera)
1 stem curry leaves
3 tsp red chili powder (lal mirch)
2 whole dried red chilies (sabut lal mirch)
3 tblsp dry cocnut powder
10-15 cloves of garlic.
1 tblsp oil
Salt to taste

How to make verusenaga podi:

First roast the peanuts in a pan without any oil.
Once they are done, take out the skin by rubbing them together in your hands.
Now, heat oil in a pan and put in all the rest of the ingredients except salt.
Fry them for around 5-10 minutes and take off the heat.
Now put this mixture and the peanuts in a grinder and make into a powder.
Store it and serve with meals

VANKAYA PACHADI RECIPE

2011-10-22T05:46:00.001-07:00

Ingredients:

For the Chutney 3 tsp oil
2 pieces Eggplants, chopped
2 pieces ripe Tomatoes, chopped
5 green chilies, chopped
1/2 tsp fenugreek seeds (methi dana)
1 tsp mustard seeds (rai dana)
1 tsp cumin seeds (jeera)
3tsp dry coriander seeds (sabut dhania)
8-9 dry whole red chilies
Small ball of tamarind
Salt to taste.
For the Tadka
2 tsp oil
1/2 tsp mustard seeds
4 cloves of garlic, chopped
A small bunch of curry leaves

How to make vankaya pachadi:

First of all, soak the ball of tamarind in a cup of water.
Now heat oil in a pan and let splutter for half a minute the fenugreek seeds, mustard seeds, cumin seeds, dry coriander seeds and whole red chilies.
Take this off the heat, let it cool and grind into a paste.
Now in the same remaining oil, fry the chopped eggplants, tomatoes and green chilies.
Take aside and grind this also in a paste.
You should now slowly mix both the pastes uniformly
Now take the tamarind ball and mix with water evenly.
Once done, sieve this entire tamarind paste to take of any seeds and get a smooth tamarind water.
Now mix this tamarind water and salt in the previously made mixture of tomatoes, eggplants and spices.
Once this is done, you should again heat oil in a small pan and put the mustard seeds, garlic and curry leaves in it and let it splutter.
Add this tadka to the chutney and serve with rice or the main food.

VADIYALU RECIPE

2011-10-22T05:45:00.000-07:00

Ingredients:

1 c Bengal gram dal
1 c kali urad dal
4-5 whole red chilies (sabut lal mirch)
5-6 black peppercorns (sabut kali mirch)
5 cloves of garlic
Salt to taste

How to make vadiyalu:

Soak both the pulses in hot water for around two hours.
Now grind them along with rest of the ingredients into a paste and add salt.
Make small rounds on a clean cloth under sharp sun light and let completely dry.
Store and deep fry for serving.

UGADI PACHADI RECIPE

2011-10-22T05:44:00.000-07:00

Ingredients:

2 tsp neem flower
4 tsp chrushed jaggery (gur)
one small lemon size ball of tamarind made into thick tamarind water (imli)
1/2 tsp red chilli powder
1/2 tsp mustard seeds(rai dana)
Salt to taste
1 tsp oil
1 tbsp finely chopped raw mango (kachcha aam)
1 c water

How to make ugadi pachadi:

First add the raw mango pieces to the tamarind water and bring it to boil.
Boil it till mango pieces are tender
Now to this add jaggery and let it cook till it melts and blends into the mixture
Remove from heat and keep aside
Now in a pan, heat oil and add mustard seeds let them splutter, add neem flower and fry till light brown
Now add chilli powder and salt
Mix well
Take this neem flower tadka and add it to the tamarind and mango juice
Serve in small quantities as an accompaniment to the main course food.

SORAKAYA RECIPE

2011-10-22T05:42:00.000-07:00

Ingredients:

1 1/2 c chopped sorakaya (bottle gourd or lauki)
1 tblsp tamarind (imli) pulp
2 tblsp Bengal gram flour (chana dal atta)(made by dry roasting Bengal gram and grinding it)
1 tsp chili powder (laal mirch powder)
2 tsp cumin fenugreek powder(jeera methi powder) (made by dry roasting and grinding them)
¼ tsp turmeric(haldi)
¼ tsp asafetida
1/2 c chopped onions
3 whole red chilies
a small bunch of curry leaves
¼ c chopped fresh coriander
1 tsp mustard seeds(rai)
1tsp Cumin seeds(jeera)
1 tsp fenugreek seeds(methi dana)

How to make sorakaya:

Heat oil in a pan and add asafetida. Now add cumin fenugreek and mustard seeds.
Once they stat spluttering, add the whole red chilies.
Now put in the onions and fry them till they are golden in color.
Add turmeric powder and the sorakaya pieces.
Mix well and fry till sorakaya is a little tender.
To this add the Bengal gram flour and fry well.
Now you should add the tamarind pulp and 3 or more cups of water.
Once the water starts boling, add curry leaves, cumin and fenugreek powder and chili powder.
Cover and let it boil till the time the sorakaya pieces are tender and the consistency is of a desired curry.
Garnish with coriander and serve hot.

PESARAPAPPU PAYASAM RECIPE

2011-10-22T05:41:00.000-07:00

Ingredients:

1 tblsp ghee
1 c dhuli moong dal
1 c jaggery, crushed
2 tsp elaichi powder

How to make pesarapappu payasam:

First wash the moong dal and keep aside.
In a deep, thick dish, heat ghee and roast the moong dal till you can smell a good flavor.
Now add the jaggery and let it melt.
Mix well and fry till the dal is done and it looks like a smooth mixture.
Now add the elaichi powder and mix well.
Take off the heat, garnish with grated coconut and serve hot.

PANASAPATTU CURRY RECIPE

2011-10-22T05:40:00.000-07:00

Ingredients:

1 small raw jackfruit
1 tblsp oil
1 1/2 tblsp tamarind pulp
3 green chilies, chopped
1 tsp turmeric powder
Salt to taste
1 tsp chana dal
1 tsp urad dal
1 tsp mustard seeds
2 whole dry red chilies
2 tsp coarsely ground ground nuts
A small bunch of curry leaves
4 cups water

How to make panasapattu curry:

Peel and cut the jackfruit into small cubes by rubbing oil in your hands.
Now add turmeric in water and boil the jackfruit for around fifteen minutes till it is tender.
In a pan heat the oil and add the green chilies, chana dal, urad dal, mustard seeds whole red chilies, ground nuts and curry leaves.
Once they start spluttering, add tamarind paste and a little water.
Now add the boiled jackfruit and mix well.
Serve hot with steaming rice.

NUVVULA PODI RECIPE

2011-10-22T05:39:00.000-07:00

Ingredients:

1 c white sesame seeds
6 whole dry red chilies, crushed
Salt to taste.

How to make nuvvula podi:

Heat a heavy bottom pan and dry roast the sesame seeds.
After a while put in the red chilies and rast them also.
Take off heat and let cool.
Grind both the things together and mix salt and store.

MORU KALAN RECIPE

2011-10-22T05:37:00.001-07:00

Ingredients:

2 c curd
1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp fenugreek powder (methi powder)
1/2 tsp cumin powder (jeera powder)
A pinch of turmeric
1 small onion chopped
3 whole red chilies crushed
1 tblsp ginger garlic paste
A bunch of curry leaves

How to make moru kalan:

Heat oil in a pan and put in the mustard seeds.
Once they start spluttering, add the curry leaves and ginger garlic paste.
SautÃ© it for twoo minutes and add the chopped onion and red chilies.
Fry it for a few minutes and then add the dry powders.
Lower the heat and add the pre-beaten curd.
You will need to keep stirring it continuously to make sure that it does not boil.
Keep checking for steam and immediately remove from stove.
Add salt and mix well.
You can store it in glass jars in the refrigerator.

MAMIDIKAYA PULIHORA RECIPE

2011-10-22T05:36:00.001-07:00

Ingredients:

2 raw mangoes
4 c cooked rice
1 tblsp chana dal
1 tblsp urad dal
1 ts mustard seeds (rai dana)
2 whole red chilies (sabut lal mirch)
A bunch of curry leaves
1 tsp turmeric (haldi powder)

How to make mamidikaya pulihora:

Peel, grate or chop the raw mango and mix well with the rice.
Heat oil in a pan and add the lentils, mustard seeds, whole red chilies, curry leaves and turmeric powder.
Add the rice to this and mix well.
Add salt suiting to your taste and serve hot.

KOTTIMEERA PACHADI RECIPE

2011-10-22T05:35:00.001-07:00

Ingredients:

2 c coriander leaves, chopped. (dhania patta)
5 red chilies (sabut laal mirch)
¼ tsp asafetida (hing)
Medium sized ball of tamarind, free of seeds (imli)
1 tsp oil
2 tsp urad dal
1 tsp mustard seeds (rai dana)
Salt to taste

How to make kottimeera pachadi:

Heat oil in a pan and add asafetida, urad dal and whole red chilies in it.
Take them out and keep aside once they start spluttering.
In the same oil, fry the mustard seeds and keep them aside separately
Now in a mortar and pestle, beat the coriander leaves, tamarind and the fried urad dal mixture. (or grind in a mixie) to this chutney, add salt to your taste and the fried mustard seeds.
Store in a jar and refrigerate.

KAKARAKAYA RECIPE

2011-10-22T05:34:00.001-07:00

Ingredients:

7-8 pieces of bitter gourd
2 onions made into a paste
1 tsp red chili powder
Salt to taste
1/2 tsp turmeric
2 tsp amchoor powder
1 tblsp oil + Oil for deep frying

How to make kakarakaya:

Wash the kekarakaya and slit lengthwise.
Remove all the flesh from inside and make hollow.
Deep fry them and keep aside
Now in a wok heat 1 tblsp oil and put in the onion paste.
Once they become brownish in color add the spices and salt
Roast well till oil separates.
Fill this mixture into the kekarakayas and serve.

KARAPODI RECIPE

2011-10-22T05:29:00.001-07:00

Ingredients:

1 large bunch of curry leaves
5 dry whole red chilies (sabut lal mirch)
1 tsp coriander seeds (khara dhania)
1 tsp cumin seeds (jeera)
5 cloves of garlic
1 tsp tamarind pulp
Salt to taste.

How to make karapodi:

Heat a pan without oil and dry roast the curry leaves in it.
Now add rest of the ingredients except the salt and tamarind and roast well.
Take off the heat and grind well with the tamarind.
Add salt to your taste and store away.

KAMMAPODI RECIPE

2011-10-22T05:21:00.000-07:00

Ingredients:

1 c toowar dal
1/2 c urad dal
1/2 c moong dal.
1 tsp cumin seeds (jeera)
2 stems of curry leaves
1 whole red chili
Salt to taste

How to make kammapodi:

Heat a heavy bottom pan and dry roast all the dals.
Take off the dals and in the same pan add 1 tsp oil and fry the cumin seeds, red chili and curry leaves.
Mix them with the roasted lentils and grind into a smooth powder and store.

KAJJIKAYAL RECIPE

2011-10-22T05:19:00.001-07:00

Ingredients:

1/2 kg plain flour (maida)
4 tbsps ghee
water to knead the maida
oil for deep frying
For the filling:
1/2 c grated coconut
1 c sooji
1 c sugar
1 tsp green cardamom powder (hari ilaichi powder)
15 cashews, chopped
5-6 almonds, chopped

How to make kajjikayal:

First, rub the ghee into the maida well.
Now make a dough that is not too soft by kneading this flour with cold water.
In a wok, heat some ghee and roast the grated coconut till is pink in color.
Take it off and roast the sooji in the same vessel.
Powder the sugar and mix sooji, coconut, cardamom powder and dry fruits with it.
Now roll small thin puris of the dough and fill in this mixture.
Fold the stuffed puris so as to form a half moon and seal well.
Deep fry these puris and serve hot

GONGURA PICKLE RECIPE

2011-10-22T05:18:00.001-07:00

Ingredients:

4 bunches of Gongura leaves, sepeareted, cleaned, and washed
3 tsp Sesame seeds,
3 tsp. Urad dal,
1 tsp. Fenugreek seeds, (methi dana)
1 tsp. Coriander seeds, (sabut dhania)
1 tsp. Cumin seeds, (jeera dana)
4-5 dry whole Red Chillies,
4 Green Chillies,
2 tbspn. Oil
Salt to taste
For Seasoning:-
Heat 1 tbspn. oil in a pan, when it gets hot put mustard seeds. When they splutter put 1/2 tspn. of chana dal and urad dal together and 1-2 dry red chillies. Let them become brown in colour. Then put off the stove.

How to make gongura pickle:

Deep fry the gongura leaves and chilies.
Grind them into a paste and keep aside.
Now roast the all the whole seeds and whole red chilies, grind and mix it with the gongura leaves. Season with salt and a fry of mustard seeds.

GONGURA MUTTON RECIPE

2011-10-22T05:16:00.000-07:00

Ingredients:

1/2 kg lamb meat, cleaned and cut into pieces
1/2 tsp turmeric powder
Salt to taste
10 cloves of garlic
1/2 inch piece of ginger
For the curry
3 tblsp cooking oil
4 cloves (laung)
4 whole green cardamoms (hari ilaichi)
2 bay leaves
1 large cinnamon stick
200 g gongura leaves
1 large onion thinly chopped
1 stem large curry leaves

How to make gongura mutton:

Boil the mutton and ginger garlic with some salt in a pressure cooker.
Fish out the ginger garlic and make a paste of it and keep aside.
Now in a pan heat oil and add all the whole spices.
Once they start spluttering, add the ginger garlic paste, green chilies and then the onions.
SautÃ© till it becomes pink in color and then add the gongura leaves, curry leaves and all the ground spices and salt.
SautÃ© till the oil is separated from the mixture.
Now add the meat pieces and sautÃ© for five minutes so that they get well wrapped with the spices paste.
Then add water for curry and boil till it thickens
Garnish with fresh coriander or mint leaves and serve with rice.

GONGURA CHICKEN RECIPE

2011-10-22T05:15:00.000-07:00

Ingredients:

1/2 kg chicken, cleaned and cut into pieces
1/2 tsp turmeric powder
Salt to taste
10 cloves of garlic
1/2 inch piece of ginger
For the curry
3 tblsp cooking oil
4 cloves (laung)
4 whole green cardamoms (hari ilaichi)
2 bay leaves
1 large cinnamon stick
200 g gongura leaves
1 large onion thinly chopped
1 stem large curry leaves

How to make gongura chicken:

Boil the chiken and ginger garlic with some salt in a pressure cooker.
Fish out the ginger garlic and make a paste of it and keep aside.
Now in a pan heat oil and add all the whole spices.
Once they start spluttering, add the ginger garlic paste, green chilies and then the onions.
SautÃ© till it becomes pink in color and then add the gongura leaves, curry leaves and all the ground spices and salt.
SautÃ© till the oil is separated from the mixture.
Now add the chicken pieces and sautÃ© for five minutes so that they et well wrapped with the spices paste.
Then add water for curry and boil till it thickens
Garnish with fresh coriander or mint leaves and serve with rice.

CHARUPODI RECIPE

2011-10-22T05:13:00.002-07:00

Ingredients:

1c coriander seeds (dhania sabut)
1/2 c cumin seeds (jeera)
1/2 c whole black pepper (sabut kali mirch)

How to make charupodi:

Mix all the ingredients together and grind.
You can store it in jar and not in a refrigerator.

BENDAKAYA RECIPE

2011-10-22T05:13:00.000-07:00

Ingredients:

1 kg bendakaya (bhindi), chopped into small pieces
1 large onion, sliced
3 green chilies, slit
2 tsp coriander powder.(dhania powder)
1 tsp red chili powder(lal mirch)
1/2 tsp turmeric powder
Oil -1 table spoon

How to make bendakaya:

Heat oil in a wok
Once the onions become pink in color, add the ground spices and mix well.
Now add the bendakaya and salt and see that it gets wrapped and mixed nicely with the onions and spices.
Cover the wok and lower the heat just for two minutes.
Take off the heat and fry by stirring on high heat for another 5 minutes and take off the heat.
Serve hot with chapatis

ARATIKAAYA MASALA PULUSU RECIPE

2011-10-22T05:11:00.000-07:00

Ingredients:

3-4 tblsp vegetable oil
5 raw bananas, peeled and cut in 4 pieces each.
One stem curry leaves
1/2 tsp mustard seeds (rai dana)
1 tsp chili powder
1/2 tsp turmeric powder
2 tblsp Tamarind pulp
5 cloves garlic, chopped
1/2 inch piece ginger, chopped
1 tsp rice
Salt to taste

How to make aratikaaya masala pulusu:

First make a paste of ginger, garlic, rice with a little water and keep it aside
Now boil the raw bananas covered till they are soft and keep aside.
Heat a wok now and add the oil to it.
In it add the mustard seeds and curry leaves and let them splutter.
Now add the ginger-garlic-rice paste into it and add all the ground spices.
Fry for a minute and add the tamarind paste to it.
Mix the tamarind paste well and add 2 cups of water.
Now add the banana pieces and let cook for two minutes or till the gravy thickens.
Serve hot sprinkled with coriander leaves.

WALNUT CHUTNEY RECIPE

2011-09-21T00:43:00.000-07:00

Walnut Chutney is ideal to have with snacks. Learn how to make/prepare Walnut Chutney by following this easy recipe.

Walnut Chutney Recipe
Preparation Time	20 Minutes
Difficulty	Easy
Rating	10.0 / 10 ( 2 votes)
Recipe Type	Veg.
Serves	Serves 6

Ingredients:

• 1 cup Walnuts, shelled • ½ cup Fresh Curd, beaten • 5 Kashmiri Red Chilies • ½ tsp powdered Sugar • Salt, to taste

How to make Walnut Chutney:

•	Beat walnuts and red chilies together to make a semi- solid powdered form and keep it aside.
•	Take a bowl and mix curd, sugar and salt in it.
•	Add beaten walnuts and red chilies and mix well again.
•	Let it cool in the refrigerator and serve it with dry bread sticks.

VETH CHAMAN RECIPE

2011-09-21T00:40:00.001-07:00

Veth Chaman is a delicious paneer recipe ideal to be served with rice and rotis. Learn how to make/prepare Veth Chaman by following this easy recipe.

Veth Chaman Recipe
Preparation Time	10 Minutes
Cooking Time	50 Minutes
Difficulty	Average
Recipe Type	Veg.
Serves	Serves 6

Ingredients:

• 1 Kg Paneer (Cottage Cheese) • 1½ cup Mustard oil • 5 Cloves • 1 tsp Cumin Seeds • ¼ tsp Asafoetida • 2 tsp Red Chili Powder • 2 tsp Turmeric Powder • 1 cup Curd, beaten • ½ cup Milk • 1 tsp Ginger Powder • 2 tsp Aniseed Powder • 1 tsp Mixed Coriander and Cumin Seed Powder • 1 tsp Mixed Big Cardamom, Cinnamon and Black Pepper Powder • 1 tsp Garam Masala • Salt, to taste • Water, as required

How to make Veth Chaman:

•	Take paneer in a bowl and slice into cubes.
•	Take a heavy bottomed pan and deep fry the paneer until it turns into golden brown.
•	Now, take another pan, pour milk and a cup of water in it and boil.
•	When boiled, put 1 tsp of turmeric powder, a pinch of asafoetida and salt in it. Add fried panner in it and let it cook on medium heat for half an hour.
•	Now, heat oil in a pan and add cloves, Cumin Seeds and the left asafoetida in it and mix it for a minute. Put chili Powder, 1 tsp of turmeric and a tsp of water in it and saute again till the oil takes color.
•	Put beaten curd in it and stir till the curd blends with the oil.
•	Now, put this mixture to the boiling paneer, add ginger powder, aniseed powder and coriander- cumin seed powder in it and stir well so that no lumps are formed.
•	When the oil starts to separate and the gravy thickens, add big cardamom, cinnamon and black pepper powder and garam masala and mix well again for 2 minutes.
•	Serve hot with rice or rotis.

TIRANGA PULAO RECIPE

2011-09-21T00:38:00.001-07:00

Tiranga Pulao Recipe - How To Make Tiranga Pulao - How To Prepare Tiranga Pulao Recipe

Tiranga Pulao is a lip-smacking dinner recipe of Kashmir. Learn how to make/prepare Tiranga Pulao by following this easy recipe.

Tiranga Pulao Recipe
Difficulty	Average
Rating	4.6 / 10 ( 5 votes)
Recipe Type	Veg.

Ingredients:

• 3 Cups basmati rice • 6 Cloves • 3 Medium-piece cinnamons • 3-4 Cardamoms • 1 Carrot, grated • 1 Cup orange juice • 1 Cup chopped onion • 1/2 Bunch coriander leaves • 1 tbsp Coconut, grated • 1 Cup paneer, grated • 1 Cup ghee • 3-4 Green chilies • 2-3 Garlic cloves • Small piece ginger • 1/2 Cup green peas • 1/2 tsp White pepper powder • Salt to taste • Few drops of orange color

How to make Tiranga Pulao:

•	Divide rice into 2/3 and 1/3, i.e. 2 cups separately and 1 cup separately.
•	Wash the rice thoroughly and soak in water for 30 min.
•	In a pan, put 1 tbsp ghee and add cloves, cinnamons and cardamoms.
•	Strain 2/3 rice (2 cups) and add to it. Fry for 2 min.
•	Add double the amount (4 cups) of water, stir, cover and cook till 3/4th done. Pick with a fork to separate the grains.
•	Separate the remaining ghee into 3 parts.
•
•	For the White Layer:-
•
•	Heat one part of ghee in a pan and add chopped onions. Fry till transparent.
•	Add the grated paneer, salt and white pepper. Sauté for few minutes.
•	Add half of the cooked rice and mix well.
•
•	For the Green Layer:-
•
•	Grind together coriander leaves, coconut, green chilies, ginger and garlic.
•	Heat the next part of ghee. Add jeera and ground paste. Sauté for a while.
•	Next, add green peas, salt and 1 tbsp water. Sauté and cover. Cook till the green peas get cooked.
•	Add remaining part of cooked rice and mix well.
•
•	For the orange layer:-
•
•	Heat the remaining ghee and add the grated carrot. Sauté till cooked.
•	Add the 1/3rd soaked rice and fry for a while.
•	Add the orange juice, 1 cup water, salt and a few drops of orange color and cook the rice, covered, till done.
•
•	Final Preparation:
•
•	Take a heavy bottomed pan and grease it with ghee.
•	First spread the orange rice fully in the bottom of the pan.
•	Sprinkle some grated cheese.
•	Next spread the white rice.
•	Sprinkle some grated cheese over it.
•	Finally, add the green rice and cover.
•	Keep the heat on low and cook for 10 min.
•	After a few min, invert the rice on the serving dish.
•	Enjoy it with raita and papad.
•	Tiranga Pulao is ready.

SHUFTA RECIPE

2011-09-21T00:35:00.000-07:00

Shufta is a very delectable and yummy dessert from the Kashmiri cuisine. Learn how to make/prepare Shufta by following this easy recipe.

Shufta Recipe
Preparation Time	30 Minutes
Cooking Time	30 Minutes
Difficulty	Average
Recipe Type	Veg.
Serves	Serves 5

Ingredients:

• 125 g Paneer, diced into small cubes • 250 g Sugar • 25 g Almonds, blanched • 25 g Munaqqas, slit open and seeds removed • 50 g Dry Apricots • 50 g Dry Dates • 25 g Dry Coconut • 50 g Ghee • ½ tsp Black Cardamom Powder • ½ tsp Cinnamon Powder • ½ tsp Ginger Powder • ½ tsp Black Pepper Powder • Salt, to taste

How to make Shufta:

•	Take a bowl and soak dry dates for an hour.
•	Wash the apricots and split it into smaller pieces.
•	Cut the blanched apricots in smaller pieces.
•	Cut coconut and cut it into small cubes.
•	Now, take a bowl and soak all the dry fruits for 2 to 3 hours before cooking.
•	Take a heavy bottomed pan and fry diced paneer in it till it is golden brown in color.
•	Now, add a cup of water in it and put sugar, soaked dry fruits (along with water in which it was soaked) and mix it well.
•	Let it cook for around 15 minutes or till the dry fruit softens and the syrup gains a jelly like consistency.
•	Add all other spices along with salt and stir again.
•	Serve hot.