My Recipe Collections

How to prepare tasty and delicious onion vathal kuzhambu

2013-04-11T20:54:00.000+05:30

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Latha's Corner

Mutton Kola Urundai, a chettinadu style kofta recipe

2012-04-14T18:41:00.000+05:30

Ingredients needed for Mutton Kola Urundai / Koftas1 cup minced mutton
2 Green chillies
3 Red chillies
1 tbsp Roasted grams / Pottukadalai
4 Cashew nuts
1 tsp Sauf / Fennel seed
2 tbsps freshly rated coconut
5-6 small onions
6 garlic flakes
1 tsp chopped ginger
1 big black Cardamom
2-3 Cloves
1” piece Cinnamon
handful of curry leaves
1 Egg

How to prepare Mutton Kola Urundai / Koftas Tamil Nadu style Heat one tablespoon oil in a fry pan, add the cinnamon, clove, cardamom and the red chillies.
Then, add curry leaves, saunf, ginger, onion, green chilies and garlic one after the other and saute well.
As the vegetables starts getting golden, add the roasted grams / pottukadalai, cashew nuts and grated coconut. Stir well and fry till the coconut turns golden.
Grind all the fried ingredients together to a smooth paste and keep aside. Sprinkle a little water if needed.
MIx the beaten egg to the masala paste as well as the minced meat. Mix well. Shape into round balls and deep fry in hot oil. Drain and remove from fire.
Serve with Tomato Sauce / Ketchup.

Points to NoteUsually the minced meat is added raw in the recipe. If you have doubts about the cooking of the meat , you can saute the meat first and then add to the masala paste.
You can also precook the meat separately but the taste will be different as you might have to leave out the extra juices.
While you fry the Kola balls see that the oil is not smoking. If the oil is too hot, the balls will brown quickly on the outside but will remain uncooked in the centre. The kola balls should be fried in medium fire or better still simmer every now and then if you feel the oil is getting too hot.

Tasty and Delicious Bengali Road side snack Jhaal Moodi

2012-04-08T20:51:00.000+05:30

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Latha's Corner

Grated Paneer Sandwich

2012-04-06T19:27:00.000+05:30

Ingredients needed for Paneer Sandwich
1 Bread loaf about 400 grams
1/2 cup grated Paneer (Cottage Cheese)
1 Tomato, chopped fine
1 Onion, chopped
2 Green chillies, minced
1/4 tsp Red chilli powder
Salt to taste
Butter as needed / to your taste

How to make Paneer Sandwich :
Chop onions, chillies and tomatoes.
Mix the grated paneer with chopped vegetables, salt, red chilli powder and keep aside.
Take two bread slices and butter them, put some paneer mixture on one slice and cover it with other bread slice.
Put this in sandwich toaster until the bread turns crispy and brown.
Serve with ketchup.

How to prepare soft and fluffy Appams, Kerala style?

2012-04-06T10:27:00.001+05:30

Ingredients needed for preparing Appams Kerala style
4 cups Raw rice
1 cup rice cooked
2 cups freshly grated Coconut
1/2 cup Coconut water
1/2 tsp Dry yeast
Warm Milk – ½ cup
3 tbsps Sugar
Salt to taste

How to prepare Appams, Kerala style?
Clean and soak the rice for 4-5 hrs.
Grind raw rice, cooked rice, coconut water and grated coconut together in a mixer / grinder to a smooth batter of dosa consistency.
In the mean time mix the yeast, 2 tbsp sugar in the warm milk and keep aside after 15 mins. The yeast will rise.
Mix the yeast mixture to the batterleave it to rise.
Before making appams, add salt to taste and sugar if needed. Stir well.
Heat a non-stick appachatti. Brush a little oil with a cloth.
Pour one big spoon of the batter into the appa chatti, rotate the pan gently holding it with both hands. Then close with lid.
When you see the steam coming out on the sides of the pan,, open the lid and remove appam.
Follow the same procedure till you finish the batter.
Serve hot.

Points to Note
You can serve appams with chicken stew / curry, vegetable / potato stew, or any other spicy curry you fancy.

Tasty and easy to prepare snack Egg Frankies, kerala style recipe

2012-04-03T16:40:00.001+05:30

Ingredients needed for tasty Egg Frankies
2 tsps of oil
1 cup onions chopped
1 cup chopped capsicum
1 cup chopped carrot
1/2 cup chopped coriander leaves
Salt to taste
1 tsp pepper powder
3 tsps chat masala
3 eggs
2 cups atta / whole wheat powder

How to prepare tasty Egg Frankies?
Add just enough water and salt to taste to the Whole wheat powder / atta . Mix well to prepare a soft pliable dough. keep aside for 15 to 20 minutes.
Divide and shape the dough in to small balls. Roll them into chappathies.
Meanwhile, heat oil in a pan. Saute onions, chopped vegetables and mix well.
When half done add salt to taste, pepper powder and chat masala. Mix well and keep aside.
Beat the 3 eggs nicely with 2 small pinches of salt. Keep aside.
Heat the Tava, put in one of the rolled chappathies. Cook it for half a minute on one side and flip it to cook the other side.
Then spread the beaten egg thickly on to one side of the cooked chappathy and turn it over to cook it well.
Again flip it over so that the side with egg comes on top.
Spread the prepared filling and roll it to prepare your tasty and yummy as well as easy to prepare Egg Frankie.
Try this out , it is really a tasty and delicious evening teatime snack as well as a filling one.

About the aromatic spice / herb Asafoetida

2012-03-31T20:50:00.000+05:30

Asafoetida also spelt as Asafetida is the dried latex which gets exuded from the tap root of several species of Ferula, a perennial herb which grows to a height of about 1 to 1.5 meters. Asafoetida is a herb native to India and has a smooth flavour when added to a dish.
Asafoetida is known to help in digestion as a digestive aid. It is used in the preparations as a condiment in curries and dals as well as pickles. Eventhough Asafoetida has a very strong odour, the aroma after it gets cooked becomes more milder and pleasant particularly when it is sauteed in ghee or oil. It goes very well with sauteed onions and garlic when added to Dals / lentils .
Asafoetida used to be sold only in blocks or pieces as a gum in the olden days and nowadays we find it as a fine powder, which comes in airtight containers. Asafoetida has been used as a tenderizer and a preservative for meat in the olden days.

Health benefits of Asafoetida
Asafoetida is known to help in digestion .
Asafoetida reduces flatulence as it reduces the growth of bacteria in the stomach and abdomen.
Asafoetida is being used as an anti viral drug against Flu.
In Ayurveda medicine, Asafoetida is considered to be one of the best spices which can be used as a remedy for balancing the vata dosha.

If you want to know more about the spice Asafoetida please do visit www.peppertrail.com

Salsa, a favourite mexican recipe

2012-03-30T20:47:00.000+05:30

Ingredients needed for preparing Salsa
2 cups chopped tomatoes
4 garlic cloves, minced
4 green chillies chopped
1 red capsicum, finely diced
1/2 onion, fine chopped
1 tablespoon olive oil
juice of 1 lime
Chili powder, salt, and pepper, to taste
a pinch of Oregano
2 Fresh spring onions chopped with the green leaves
Coriander leaves or parsley according to taste

How to prepare Salsa

Take a salad bowl, add the chopped tomatoes and mash with hand.
Then add all the other ingredients and mix well.
Refrigerate for up to 12 hours to get the full effect of the infusion.
Serve with tortilla chips.

Points to Note while preparing Salsa:

If you want to store , this will stay for several days in a refrigerator.
If you have jalapenos you can use 2 seeded and minced jalapenos along with 2 roasted, skinned and chopped ones. These will give you a better flavour.

An easy recipe for a Dry Small Potatoes Fry

2011-11-24T22:04:00.000+05:30

Ingredients needed for Dry small potatoes Fry
250 grams small potatoes
1 rsp cumin seeds
1 tsp Amchur / Dry Mango powder
1 tsp red chilli powder
1 tsp garam Masala powder
3 tbsps oil /as needed

How to prepare Dry small potatoes fry
Boil potatoes till they are tender, drain off the hot water and stand in cold water, so that you can peel them easily.
Peel all the potatoes, prick them with a pin and keep aside. Fork or a skewer will be too much for the small potatoes, it might break.
Heat oil in a non stick fry pan, splutter cumin seeds.
Add peeled potatoes and fry till they get golden brown.
Now add the remaining ingredients and fry for a few more minutes / till the raw smell goes off the masalas.
Serve hot as a side dish with plain rice / chappathies.

Points to note:
If you like you can make a similar dish with bigger sized potatoes also. Cut them into smaller pieces after cooking them with jackets and peeling them.
After cutting them in to smaller pieces follow the same recipe as above.

How to prepare crispy and delicious Rava Dosa?

2011-11-22T19:00:00.000+05:30

Rava Dosa is very easy to prepare at home. The only trouble you will be facing it is that you will not be able to spread the Rava dosas like the ordinary or plain dosas. You will have to start pouring from the outer edges of the dosa tava and reach the centre. There will be small gaps in the dosa.

You will not be able to skimp on the oil used. Plain dosas can be made with as little oil as possible but Rava Dosas do not. They need oil and only then will be tasty.

It takes practice to prepare rava dosas. You need to keep in mind a few things while making dosas.
Prepare the batter at least an hour before you actually want to prepare the Rava dosas.
There is no need to ferment the batter for rava dosa like plain dosa batter. This is an instant dish and can be eaten with in an hour of preparing the batter.
The batter should not be thick but of a pouring / watery consistency, like, a thick buttermilk. You can also refrigerate the mix for 3-4 hours before preparing the dosas. I have made it many times with just an hour soaked batter and they have come out crispy and delicious.

In fact the most important factor in the making of rava dosa is adjusting of the heat control. An iron tawa requires higher heat as compared to non-stick pan. I have used an iron tawa always and I prefer that to a non stick pan. Non stick pan needs only a medium flame to maintain the heat. So adjust heat according to the pan you use to prepare dosas. If you feel the centre part is coming thick and not getting cooked properly, cover the dosa while it is cooking, with a lid.

At the time of preparing rava dosa, use the ladle to stir the dosa batter well, as the flours tend to sink to the bottom of the vessel. So blend the mix well with the ladle each time, before you pour the dosa batter over the tawa.
Don’t skimp on the oil to save a few calories, as it helps the rava dosa get crisp. (don’t ever think of calories when you want to relish rava dosa)
The batter can be stored in the refrigerator for 2-3 days after which the dosas when you make them will not taste that good, it will taste sour. Fresh batter will be the best for preparing Rava Dosas and so try to make them with in the 24 hours of preparing the mix.

Rava Dosa Recipe

Variations you can have while preparing Rava Dosa
There are many variations in preparing rava dosa.
You can add grated carrot to the batter along with rest of ingredients.
Add freshly grated coconut to the batter.
Add some sliced onions while the dosa is cooking.
Broken cashewnut pieces can also be added to the dosa batter.

Spinach Chicken / Saag Gosht, a Punjabi style recipe

2011-11-20T19:00:00.000+05:30

Ingredients needed for the dish Saag Gosht
1 kilo chicken pieces, skinned
10 -12 flakes garlic, minced
2 cups onions, minced
2 cups tomatoes, chopped fine
1-inch piece ginger, minced
3 tbsp milk
1 cup Palak / Spinach Puree
1 tbsp butter
1/2 tsp chilli powder
1 tsp coriander powder
1/2 tsp turmeric
2 large cardamom pods
2 cloves
7 tbsp vegetable oil
1 tsp garam masala
1/2 tsp salt

How to prepare the dish Saag Gosht?
Heat oil in a Kadhai, fry the chicken pieces lightly, for about 3-4 minutes. They should just be slightly browned and then keep them aside.
Boil spinach and prepare puree out of it.
Heat the remaining oil and add chopped ginger, garlic and onions, Sauté till they just start turning brown.
Add tomatoes, salt, chilli powder, coriander powder, turmeric, cloves, and cardamom.
Sprinkle a little water. Simmer and cook for about 10 minutes.
Add chicken and milk. Simmer the flame, cover and cook until the chicken gets tender.
Add spinach puree and garam masala.
Cook until spinach starts sticking to pan. Remove from flame.
Now add the butter to curry and cover till you are ready to serve the dish.

How to prepare Spinach / Palak Puree?

How to prepare Spinach / Palak Puree?

2011-11-19T19:00:00.001+05:30

The post is at Latha's Recipe Collections

A delicious and easy Tandoori Chicken Recipe

2011-11-18T19:00:00.000+05:30

Tandoori Chicken, just the name itself is enough to make every one's mouth water. This is a well known and famous recipe from the Punjabi cuisine which has found place all over India and abroad.
It is time consuming but an easy one to cook. You don't have to stand there stirring it or watch the cooking etc. Just marinate and then bake it in the oven. If you have a griller then you can easily grill it too. Try it out and let me know how it went.

Ingredients needed for the tasty Tandoori Chicken
1 Chicken skinned and cut in to quarters
2 tbsp Lemon Juice
7-8 flakes of Garlic
1 inch Ginger, chopped
1 Green chilli
1 tbsp Water
4 tbsp curd
1 tsp Cumin powder
1 tsp Garam masala
1 tsp red chilli powder
1 tsp Salt or to taste
A few drop of Yellow Food Colouring
2 tbsp melted Ghee

For garnishing:
Lemon Wedges
Onion rings

How to prepare tandoori chicken:
Slash 3-4 times on each chicken quarter using a knife.
Keep the chicken piece in an ovenproof dish.
Apply lemon juice and rub into the slashes.
Cover amd let the chicken pieces marinate for about half an hour.
Mix garlic, ginger and green chilli and grind to make a smooth paste.
Mix together curds, cumin powder, garam masala powder, chilli powder, salt to taste, food colour, ghee along with the ground paste.
Apply the mix over the marinated chicken pieces and see that the mix coats the chicken pieces nicely.
Cover and marinate at room temperature for about 5 hours.
Place the dish with the chicken pieces in an oven at 325 F and let them roast for at least an hour.
Baste frequently and flip it over once.
By this time, the chicken should be tender and most of the marinade evaporated.
Now grill the chicken over hot charcoal.
Garnish it with lemon wedges and onion rings.

Chilli Chicken, an indo chinese fusion Recipe

2011-11-17T19:00:00.000+05:30

Ingredients needed for Chilli Chicken Recipe
2 cups boneless chicken (cut into 1-inch cubes)
2 tbsp Soya sauce
1 egg
2 tbsps corn flour / corn starch
5-6 green chillies, chopped
2 spring onions, chopped
1 tsp garlic paste
Salt To Taste
1/2 tsp white pepper powder or to taste
1 tsp sugar
A pinch of ajinomoto (optional)
2 cups chicken stock / water
Oil to deep fry the chicken pieces

How to prepare chilli chicken?
First prepare the marinade for the chicken by mixing soya sauce, corn flour, salt, egg in a bowl.
Marinate chicken pieces in the the mixture for about half an hour.
Heat oil in a deep frying pan / Kadhai and deep fry the marinated chicken pieces till they are golden brown.
Heat a tablespoonful oil in a separate wok / kadhai.
Add garlic paste and green chillies and saute for few seconds.
Add 2 cups of chicken stock or water to the wok.
Bring the stock to boil, add sugar, pepper powder, salt to taste, ajinomoto as well as the remaining soya sauce.
Add fried chicken pieces to it and cook for a few minutes. Simmer.
Dissolve the remaining corn flour in 1/2 cup water and add to the gravy stirring continuously, so that lumps are not formed.
Cook for 2-3 minutes or till the gravy thickens to your taste and consistency. Remove
Serve chilli chicken hot garnished with chopped spring onion leaves.

The Chilli Chicken goes well with plain steaming rice, fried rice and with Phulkas / Rotis too.

Cruchy Fenugreek and Horsegram Sprouts Salad, a good dish for the Diabetics

2011-11-16T19:00:00.000+05:30

Horsegram is known as Kollu in Tamil, Mudhira in Malayalam etc Kollu is known in Ayurveda medical texts and have been used in their treatments for centuries in the southern parts of India.
Sprouts are known to be high in Vitamin A, Thiamine, Vitamin C, Iron and Potassium. Sprouting the horsegram helps in reducing the production of gas and helps to digest easier and better than the dried horse gram.

How to prepare Fenugreek and Horsegram sprouts?
Soak 2 tablespoons each of Fenugreek and horsegram separately overnight. Drain the water out from the dals in the morning.
Tie them up in a thin cloth for 24 hours. Sprouts will appear after this period. If kept for over 48 hours like that yu can see longer sprouts appearing.
Youwill have to just see that the bag is moist all the time. If needed sprinkle a little water now and then.
Now remove the sprouts from the bag and clean them nicely under tap water.

Ingredients needed for Fenugreek and Horsegram Sprouts Salad
1 cup of sprouts
2 tomatoes, chopped coarsely
2 tbsps freshly grated coconut
salt to taste
1 tbsp chopped coriander leaves

How to prepare Fenugreek and Horsegram Sprouts Salad?
Mix all the in gredients mentioned together. Use immediately.
If you like you can use a dash of lime juice over that.
The salad is very rich in vitamons, iron and other minerals.
You can also mix and use other vegetables like carrot, cucumber, french beans etc.

Easy Chicken Fry with roasted chilli flakes

2011-11-13T19:00:00.000+05:30

Ingredients needed for Chicken fry
1/2 kilo chicken cut into small pieces
juice of a lime
Salt to taste
10 - 12 red chillies
oil for deep frying

How to prepare Chicken fry with roasted chilli flakes ?
First clean the chicken pieces well, apply salt and lime juice.
Keep in the refrigerator for about 2 hours.
Meanwhile, remove the stem from the dry red chillies, roast them in a fry pan till the chillies start changing colour.
Remove and crush them coarsely. You can use the mixer to crush the chillies, just a minute would be enough.
Remove the chicken from the refrigerator and apply the chilli flakes over the pieces. You should cover almost all sides uniformly with chilli flakes.
Again keep it on the refrigerator for about 2 hours.
Heat oil in a deep frying pan, fry the chicken pieces to a golden colour.
Drain and keep the pieces on a kitchen towel to remove the excess oil.
Serve with lemon wedges and onion slices. Sprinkle chopped coriander over and serve.

Points to note
If you like the dish to be hot, add little more chilli flakes.
You can also garnish with fried chilli flakes in oil, that is, fry the chilli flakes in a little oil, pour on top of the chicken fry. Serve.

Mackerel fish Pickle a Kerala Recipe

2011-11-12T19:00:00.000+05:30

Ingredients needed for the Mackerels Pickle
3 Mackerel fishes
1/2 inch Ginger, chopped
8 garlic flakes , chopped
4 Green Chillies, chopped
2 tsps Chilly powder
Coconut Oil - enough for frying,
4 tbsp White Vinegar

Marinade for the fish
3 tsp chilli powder
3 tsps ginger and garlic paste
3/4 tsp fennel seed powder
1 tsp turmeric powder
Salt to taste

How to prepare Mackerel fish pickle?
Clean and wash the fish nicely. Cut the mackerels in to small sized pieces.
Prepare the marinade by mixing the ingredients with a little vinegar, Apply the masala on to the fish pieces and keep in the refrigerator for an hour.
After an hour in the refrigerator shallow fry the fish pieces in coconut oil and keep aside.
In the remaining oil, add the chopped garlic, ginger, green chillies and curry leaves. Fry toll they are golden.
Add the white vinegar andthe 2 tsps chilli powder and let the mix boil for a minute or two.
Add the fried fish pieces and mix well.
Remove from the flame and kepp covered till it gets cool. Then store in the refrigerator as and when needed.

An Healthy Curryveppila koottaan / Curry, a kerala dish

2011-11-10T19:00:00.000+05:30

This curry veppila koottan / Curry is a very friendly dish and a healthy one at that, for stomach. Curry leaves are known for its health benefits and nutritions. So try to have this curry at least for one meal in a week.

Ingredients needed for Curryveppila Curry
1 cup curry leaves, cleaned nicely
2 tbsps coriander seeds
1 tbsp bengal gram
1 tbsp blackgram
1 tsp cuminseeds
5-6 red chillies
1 tsp blackpepper
tamarind 1 lemon size
a pinch asafoetida
salt to taste
2 pinches turmeric powder
2 tbsps grated coconut ( optional )
2 tsp grated jaggery / one marble size

For tempering
1 tsp mustard seeds
1 tbsp Chundaikka vathal
1/2 tsp fenugreek
Instead of Chundaikkai Vathal, 6-8 flakes of Garlic chopped, can also be added.

How to prepare Curryveppila Curry
Heat oil in a fry pan, fry red chillies, coriander seeds, bengal gram, black gram, cumin seeds, black pepper to gether to a golden brown.
Add curry leaves and saute till they turn crispy. Let cool.
Ground the fried masalas with grated coconut and tamarind pieces to a smooth paste.
Add salt to taste, jaggery and a cup of water. Keep aside.
Heat the remaining oil in the fry pan, splutter mustard seeds and add chopped garlic if you are using them.
Add the ground masala paste to this and saute till the oil starts oozing out on the sides.
If you are using Chundaikka Vathal leave out Garlic and add separately fried Chundaikka Vathal after the curry is ready.
Remove and serve it with hot steaming rice.

Points to Note
You can store this curryveppila curry in the refrigeratore for more than a week
If you like a thinner consistency as an Ozhichu koottan, add a little more water and bring it to boil.

Sesame / Ellu Pachadi, a Kerala style recipe

2011-11-09T19:00:00.000+05:30

Ingredients needed for Ellu Pachadi
2 cups of Vendaikka / Lady's finger cut small pieces 2 cups
2 tsps thick tamarind extract
2 pinches turmeric powder
salt to taste
oil
1 tbsp seasame seeds
4 red chillies
1 tbsp raw rice
2 tsps grated jaggery (optional)

Ingredients for tempering
1 tsp mustard seeds
1 red chilli broken into bits
Handful curry leaves

How to prepare Ellu Pachadi?
Roast sesame seeds, powder and keep aside.
Roast raw rice, red chilli, powder and keep aside.
Now take a vessel / a saucepan, pour tamarind water, turmeric powder and salt to taste.
As it comes to boil add ladies finger pieces, cook until soft. Now add grated jaggery if you like.
Add chilli, rice powder and mix well. Let it boil for a minute.
In the end add sesame powder and mix well.
Temper with mustard seeds, broken pieces of red chilli and curry leaves.

Points to Note:
Usually in Pachadis curds get added as the main ingredient but in this recipe tamarind pulp is used instead. Even though this is of a different combination the taste comes out delicious.
Since Ellu / sesame seeds and Lady'sfingers are very nutritious this can be considered as an Healthy recipe too.

Poondu Podi / Gun powder, a side dish for Idlis and Rice

2011-11-07T19:00:00.000+05:30

Ingredients needed for Poondu Podi:
1 cup Bengal gram dal
1 cup Tuar dal
1/2 cup black Gram dal
1/2 cup garlic flakes
15 red chillies
Salt to taste
3-4 tsps Gingelly oil / as needed

How to prepare Poondu Idli Milagai Podi
Heat oil in a thick bottommed fry pan.
When the oil gets hot simmer the flame, add and fry the garlic flakes.
Remove the garlic flakes and keep them separately on a kitchen towel.
In the remaining oil fry the dals to golden brown then fry the chillies.
When cool, grind the chillies to a coarse powder.
Then add the garlic and run the mixi for a split of second. Remove
Next, powder the roasted dals.
Add the ground chillies and garlic with salt in the mixer and the run it for a round to blend all the ingredients together.
Store in a n air tight container.

Points to Note
You can serve the Poondu Milagai Podi / Gun Powder as it is called with hot steamed rice and melted ghee. Try it and you will fall in love with that. yummy.
You can also serve this as aside dish with Idlis and Dosas along with / without Chutney.

Egg Ghee Roast, an easy side dish

2011-11-06T19:00:00.000+05:30

Ingredients needed for Egg Ghee Roast
4 hard boiled eggs
2 tsps ghee
2 tsps chilli powder / as per taste
Salt to taste
2 tsps of lime / lemon juice

How to prepare Egg Ghee Roast?
Hard boil the eggs and when cool remove the shell. Halve the eggs and keep aside.
Mix salt to taste, chilli powder together.
Heat ghee in a non stick fry pan. When the ghee is hot, remove the pan from the fire and add the chilli powder, salt mix. Add the lime juice.
Now simmer the flame, place the egg halves on the pan.
Let it roast on the yolk side first and then flip it.
Put out the flame and serve as a side dish with pulaos, steaming hot plain rice etc.

How to prepare the Pork Chops, a simple recipe

2011-11-05T19:00:00.000+05:30

Ingredients needed for pork chops
4 pork chops
Butter
Salt, Pepper and Red chilli flakes for seasoning

Ingredients needed for the sauce:
2 tbsp chopped onion
a pinch of mustard
a pinch of powdered sugar
2 cups stock
2 tbsps chopped gherkins
300 ml half glaze
juice of one lime
Mix well and add the chopped gherkins.

How to prepare the sauce
Season chops. Heat butter in a pan, Saute the chops.
Add stock and allow to cook till the chops are almost tender.
Meanwhile prepare the sauce for the chops
Heat a little butter and saute chopped onion. Do not let it brown.
Brush the chops with the sauce and grill.
Serve hot.

Red Tamarind / Lal Imli Chutney, a punjabi recipe

2011-11-04T19:00:00.000+05:30

being transferred to Latha's Recipe Collections

Mushroom / Croon stew, a Kerala style recipe

2011-11-03T19:00:00.000+05:30

Ingredients needed for Mushroom / Croon stew
250 grams mushrooms
1 onion sliced fine
1 piece ginger chopped
5 green chillies slit
1/2 tsp coriander powder
2 flakes garlic
1 tsp garam Masala (cinnamon, cloves, cardamom and pepper altogether crushed )
Handful coriander leaves, chopped
1 tsp coconut oil
2 cups coconut milk
2 stalks curry leaves
salt to taste

How to prepare Mushroom stew?
Take a fry pan, add 1/2 a cup each of coconut milk and water.
Add onions, ginger, garlic, coriander powder, coriander leaves, green chillies, whole garam masala crushed, coconut oil and the cleaned cleaned mushrooms. Cook till the mushrooms are cooked.
Add the rest of the coconut milk, and curry leaves. As it starts boiling, remove from fire.
Garnish with a little more chopped coriander leaves and serve.

Dahi Gosht , a hyderabadi Recipe

2011-11-02T19:00:00.000+05:30

Ingredients needed for Dahi Gosht
1 kilo mutton, boneless
3 onions ground to a paste / 2 cups of ground onions
1 tsp turmeric powder
1 tsp garam masala powder
salt to taste
2 tbsp ginger-garlic paste
3 tomatoes pureed
2 tsps chilli powder, more if you like it hotter
1/2 cup curd
1 cup pure ghee / oil

How to prepare Dahi Gosht, a mutton recipe with curds
Marinate boneless mutton pieces with curd, powdered spices and ginger-garlic paste
Keep aside for an hour.
Add 2 cups of water to the meat and pressure cook the mutton for 15 minutes or for 3 to 4 whistles.
Heat 3/4 cup ghee in a frying pan.
Add onion paste and fry till it gets brown. Add tomato puree and fry till the oil oozes out
Add cooked mutton to the boiling masala and add salt to taste.
Cook till the meat gets soft and the gravy gets thicker.
Serve hot with rice, pulaos, rotis etc.