Syamu Recipes

GONGURA CHUTNEY( THIS ONELY FOR BIRYANI)

noreply@blogger.com (syamu) — Wed, 13 Jun 2012 11:57:00 +0000

GONGURA CHUTNEY CHIKEN BIRYANI WITH SPL CHUTNEY YAMMIIIIIIIIIII

METHOD

2 bunches of Gongura leaves, sepeareted, cleaned, and washed

1 tsp. Cumin seeds

6 Green Chillies

2 tbspn. Oi

Salt to taste

For Seasoning:-

Heat 1 tbspn. oil in a pan, when it gets hot put Deep fry the gongura leaves and chilies.

grind and mix it add tast salt add TO 2spoons water garnished chopped onians then ready

TOMATO SOUP

noreply@blogger.com (syamu) — Wed, 13 Jun 2012 11:14:00 +0000

TOMATO SOUP

MENTHI KURA PAPPU

noreply@blogger.com (syamu) — Wed, 13 Jun 2012 10:00:00 +0000

INGRDIANTS

1 cup Menthi kura (Fenugreek)
1 cup Toor dal
4-5 green chillis slit length wise
1/4 tsp turmeric
2 Dry red chillis
Few Curry leaves
pinch Hing
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1 tsp salt
2 garlic cloves crushed
oil
chopped coriander leaves for garnish
small lemon size tamarind
3 cups water

METHOD:

First wash methi leaves .
Soak Tamarind in water Then wash toor dal and add 3 cups of water in a

pressure cooker, Now add the washed and picked fenugreek leaves ,green

chillies ,turmeric to toor dal and pressure cook upto till three to four

whistles or until toor dal is soft, After pressure is released add salt to this

cooked mixture and mash with ladle till well mixing Then Add soaked

tamarind water Mix well.Heat 1 tbsp oil in a pan and add the mustard seeds

Then add the cumin seeds, crushed garlic ,hing , whole red chilli pieces and

curry leaves and fry for a minute, Add mashed dal to this poppu Seasoning and cook on low heat with lid

covered for 5 mins, Garnish with coriander leaves menthipappu ready.

CHIKEN BIRYANI

noreply@blogger.com (syamu) — Wed, 13 Jun 2012 09:51:00 +0000

Chicken 1 kg

Curd 2 cups

Onions 2 finely chopped

Chillies 10 chopped

Chilli powder 1 tablespoon

Dhaniya powder 1 tablespoon

Mint 1 cup finely chopped

Coriander 1 cup finely chopped

Turmeric 2 tablespoons

Cinnamon 1 inch stick

Cardamom 2
Pepper 5

Bay leaves 4

Oil

For Rice

Basmati rice - 3 cups

Water - 5 cups

Oil - 2 tablespoons

Cardamom

Method
Add rice and water in a bowl. Add oil and cardamom and cook till rice is half cooked. Drain the rice and keep aside.

Marinate chicken with curd, chillies, turmeric, dhaniya powder, chilli powder, pepper, mint, coriander for 20 mts.

Add oil in a saucepan. Add bay leaves, cinnamon, cardamom, anise and fry for 2 mts.

Fry the chopped onions till they turn golden brown.

Add the marinated chicken and spread evenly.

Add the cooked rice on the top of the chicken.

Cover the lid with a cloth and place on the top of the pan.

Cook for 20 mts under medium flame and delicious chicken biryani is ready

TOMATO RICE

noreply@blogger.com (syamu) — Tue, 12 Jun 2012 14:36:00 +0000

Tomato Rice

ingredients of tomato rice

tomatoes paste (6 tomatoes) cuppu
rice 1glass
water 2glasses
garmmasala 1/2spunu
karam 1spoon
chopped onians 1 cup
coriander powder 1spoon
chopped coriander l cup
gingergarlicpast1spoon
salt to tast
oil or ghee 3spoons

1.Heat oil in rice cooker, add shah jeera, cloves, cinnamon and cardamoms

and stir fry 30 secs.

2.Add the sliced onions and fry for 3 mtss
3. Add green chili-ginger-garlic paste

4.Add red chili powder and cumin powder and mix. Add chopped tomato,

tomato puree and salt to taste and mix.

5. Cook for 8-9 mts on medium flame, or till oil separates.

Reduce heat, add the raw rice, mix, saute for a mt. Add 2 glassess of water

6.Reduce flame and cook till rice is done. If using rice cooker 15mts rice

cook then ready tomato rise............

7.Remove onto a serving bowl. Garnish with fresh coriander leaves

mutton liverfry

noreply@blogger.com (syamu) — Mon, 01 Aug 2011 12:27:00 +0000

1 lb mutton liver

1 no Onion(finely chopped)

1 no Tomato(chopped)

½ tsp Chilli powder

¼ tsp Turmeric powdr

2 inch Cinnamon stick

3 no Cloves

4 stks Cilantro

2 tsp Coriander powder

2 tbsp Coconut paste

2 tsp Pepper powder

1 strands Curry leaves

½ tsp Fennel seeds

1 tsp Ginger garlic paste

2 tsp Pepper powder

Cook liver with 1/2 tsp chilli powder, 1/2 tsp ginger garlic paste, 1/4 tsp turmeric powder and 1/2 cup of water in pressure cooker for 3 whistles. Remove from the heat and keep aside.

Heat 3 tbls oil in kadai. Add cinnamon, cloves,fennel seeds and curry leaves. When the maslas pop up add onion and ginger garlic paste. Saute for 5 minutes. Then add tomato and cook till it becomes soft. Now add cooked liver with water, pepper powder, coconut paste, coriander powder and salt. Let it to cook till gravy thickens.ready to eat.

Syamu Recipes: botifry

noreply@blogger.com (syamu) — Mon, 01 Aug 2011 10:21:00 +0000

Syamu Recipes: botifry

botifry

noreply@blogger.com (syamu) — Mon, 01 Aug 2011 10:19:00 +0000

500 gms mutton boti (boiled)
3 eggs, beaten
1½ cup flour
2tsp gingergarlicpaste
1 tsp salt or to taste
1 tsp black pepper powder or to taste
½ cup bread crumbs
2tsp red chilli powder
Oil for deep frying

Method:

Beat the eggs, then add muttonboti pieces — mix well and keep it in the fridge for 30 minutes.
In another bowl mix flour with corn flour,gingergarlicpaste salt,red chilli powder black pepper and bread crumbs.
Heat oil in a wok or pan on medium heat.
Take out theboti or mutton pieces from the fridge.
Take each piece then fry it in oil till it becomes golden brown on all sides.
Take out on absorbent paper.
Serve hot with ketchup and chutney.

veg-fried-rice

noreply@blogger.com (syamu) — Mon, 27 Oct 2008 12:50:00 +0000

2 cups Basmati Rice (Uncooked)
3 carrots
3/4 cup chopped cabbage
1/2 medium green bell pepper
1/3 cup frozen french cut green beans
3 green chillies chopped very fine (adjust as per your taste)
1/2" ginger piece grated
2 garlic cloves chopped very fine
2 1/2 tbsp soy sauce
1/2 tsp red chilli sauce
Salt and pepper as per your taste
4 tbsp Oil

Wash thoroughly and cook basmati rice in electric rice cooker with few drops of oil. Once done, spread it on a tray and cool. Make sure rice is not mushy.

In a wok, pour the oil and add ginger, green chillies and garlic. Once they turn golden brown colour add all the vegetables and add some salt and pepper.

Let them cook until half done on slightly high heat. Now add soy sauce, red chilli sauce and add the cooked rice. Make sure the vegetables are not completely cooked, it should have a bite to it.

Taste and adjust salt and pepper as per your taste.

mango rice

noreply@blogger.com (syamu) — Mon, 27 Oct 2008 12:40:00 +0000

Mamidikaya Pulihora
1 big raw mango (peeled and grated)
4 cups sona masoori rice cooked
3 to 4 tbsp oil
8-10 green chillies slit length wise(adjust as per your taste level)
3-4 dry red chillies (adjust as per your taste level)
2 tbsp peanuts
2 tsp chana dal (Bengal gram dal)
2 tsp urad dal (Black gram dal)
2 tsp mustard seeds
1 sprig curry leaves
salt as per taste
1/2 tsp turmeric powder

Heat oil in a wide pan and add green chillies, dry red chillies, peanuts, chana dal, urad dal, mustard seeds and asafoetida
Once they start golden brown in color add curry leaves and grated mango. Mix it for a minute and turn off the heat
Sprinkle the turmeric powder and a little salt on mango mixture and mix thoroughly. Now add the rice and add some more salt as per taste and mix the whole thing until everything comes together

chicken curry

noreply@blogger.com (syamu) — Sun, 24 Aug 2008 10:13:00 +0000

Chicken with bones
- 750g
pieces, wash
remove excess
water from it)Chilli powder -
3tspns or more (I
like non vege
dishes to be hot)Turmeric - 1tspnGinger and Garlic
paste - 3tspns
each
Marinate chicken
pieces with gg
paste, turmeric
and chilli powder
until needed.

*Oil - when u pour
oil it should
cover the whole
area of the
surface of the
cooking dishCurry leaves -
2sprigs

Onions - Chopped
finely (qty if u
put chicken pieces
in a plate onions
should be half the
qty of chicken in
a plate)

Kashmiri chilli
powder - 2tspn*Home made Masala
Powder - 4tspns
Salt to tasteCoriander leaves -
handful (chopped
finely)
Heat a large
non.stick pan
which is heavy
based underneath,
add oil as
described heat it
up,add curry leaves
crisp a little add
onions and fry
until light brown
Add marinated
chicken pieces
along with the
marination and fry
until chicken
looses it's pink
colour and water
which releases it.
Add now Masala
powder, kashmiri
chilli powder and
fry.
Add 1 and 1/2cups
of water bring to
boil and simmer
for 10mins.cover.
keep stirring time
to time Add salt
to taste,
following with
coriander leaves
mix and cook until
chicken is cooked
through until way
is formed when u
slide the spatula
and oil floats on
top.

Palak Paneer

noreply@blogger.com (syamu) — Fri, 22 Aug 2008 10:04:00 +0000

Palak Paneer
Palak Paneer INGREDIENTS Bunch Spinach/Palak-chopped along with the stem - 1 Paneer in pieces - as desired Onion chopped - 3 Indian onions Big Tomato chopped - 1 Ginger- Garlic Paste - 1 tsp Green chilies - 3 or 4 Butter - 1 Tbsp Red chili Powder - 1 tsp Turmeric Powder - 1 tsp Cumin powder - 1/2 tsp Coriander powder - 1/2 tsp Milk - 1/2 Cup Salt to taste

METHOD:
Fry onions ,ginger,garlic paste,tomatoes and ingeadients and salt one after the other. Meanwhile cook the chopped spinach /palak uncovered with just a tbsp of water and salt sprinkled on it . Cool and blend (1) and (2) nicely to a smooth paste. Meanwhile fry panner in 1 Tbsp of butter until lightly browned on both the sides. To the paste, add milk and water and cook on high flame for about 5 mins uncovered. Now reduce the flame and cook for another min. When the gravy nicely thickens up put the paneer pieces into the gravy and cook along with the gravy for another 2 minutes

Allu Gobi

noreply@blogger.com (syamu) — Fri, 22 Aug 2008 09:54:00 +0000

Allu Gobi

1 Cauliflower
2-3 medium size potatos
1 small capsicum
Â½ small cup green peas (Optional)
A pinch of Kashuri methi (Optional)
1 Tomato (Puree)
Â½ teaspoon ginger paste
1 Â½ teaspoon garlic paste
5-6 teaspoon onion paste
Jeera (Cumin) powder Â½ teaspoon
Dhania (Corriander) powder Â½ teaspoon
Garam masala powder Â½ teaspoon
1 stick of dalchini cinnamon
Â½ teaspoon sugar
Â½ teaspoon powder of big and small elaichi (cardamom)
1 bay leaf
Oil to fry
Salt to taste
Termeric powder 1 teaspoon
Cut the cauliflowers into medium size florets.Cut the potatos into medium size cubes .cut the capcicum into thre four pieces.Puree the tomato and keep aside. In a deep frying pan or kadai add oil. Add the cut vegetables and fry in high heat without salt or turmeric. Wait till it started glazing on top. Fry till it becomes partially (25%)golden brown. Remove add little more oil into the pan.Add Kashuri methi. Add dhania, Jeera powder into it. Add ginger, garlic and then onion paste into it. Fry till the masala leaves oil.Add the tomato puree fry till all the moisture gets absorbed. Add the fried vegetables. Add salt and turmeric powder. Fry a bit . Put the lid and leave stirring occasionally to avoid burning from the buttom. Keep it like that till all the vegetables go tender. Add water as per your taste.Add Garm masala and the Cinnamon and cardamom powder .Add the bay leaf.Add the sugar. Put the lid to bring into a boil. Then simmer for 10-15 min.
Serve hot garnishing with fresh chopped coriander leaves.
* AddÂ 1/2 teaspoon green chilly paste or red chilly paste according to you choice while frying masala.

Vegetable Manchurian

noreply@blogger.com (syamu) — Wed, 20 Aug 2008 05:53:00 +0000

Vegetable Manchurian
1 cup - Cabbage-1 cup - Onion-1 Cup - carrot-1 Cup - Maida-1/2 cup - Corn flour-5 Green Chillies-1/4 cup Coriander leaves 1egg
For Frying-4 tbs Garlic(Cut in to small pieces)-4 tbs Ginger(Cut in to small pieces)-1 small onion(Cut in to small pieces)-2 green chillies(Cut in to small pieces)-2 tbs Soya sause-1/4 Ajnamo salt-Salt to taste-Oil to fry
Method:-
1) Shred cabbage ,onion, carrot and cilantro in to verysmall pieces. 2) Cut green chillies to small pieces 3) 1Take a bowl.. Mix maida, 1egg,cornflour, cabbage, green chillies, onoin,carrot , salt and coriander leaves4) Heat oil in a pan.... now take small amounts of dough into hand and make it as a smallball(manchuria) and put into oil... fry the smallballs until it becomes golden brown5) For Frying After frying heat 2tbs of oil in a kadai .. now add ginger,garlic ,onion and green chelli when they r fried add ajnamo salt,soya sause and ౧/4 cup of water.6) When water boiling, add above smallballs(manchuria) fry until the water evaporate.Now when your Veg-Manchuria are done...

Stuffed Tomato Gravy

noreply@blogger.com (syamu) — Wed, 06 Aug 2008 08:06:00 +0000

ingredients:
500gms Ripe but firm Tomatoes 3 Big Potatoes 1tsp Garam Masala 2tbsp Cashew nut powder 1tsp Sugar 1tsp Butter Salt to taste For the Gravy : 250gms Tomato, Pureed 1tbsp Butter Salt to taste
For the Masala :
3 Red Chilies 3 pieces Cinnamon 1" piece Ginger 1tsp Cumin Seeds 3 Cloves 4 flakes of Garlic 1tsp Coriander Seeds 2 Onions
Grind the ingredients for the masala to a paste. Boil Potatoes, peel and mash them and keep aside. Blanch Tomatoes, remove the skin and cut into halves. Scoop out the pulp from the Tomatoes and keep it aside to be used for the gravy. Heat Butter in a kadai and add Chili-Ginger paste, Cashew nut powder, Potato, Salt, Sugar and Garam Masala and mix well. Stuff this mixture into the Tomato halves. Heat Butter in a kadai and add the Masala paste. Fry for 3 minutes, now add Tomato puree, Salt, the scooped Tomato pulp and Sugar and stir until all the moisture evaporates. Add 1 Cup water and let it come to a boil.

tomato curry

noreply@blogger.com (syamu) — Wed, 06 Aug 2008 07:09:00 +0000

Ingredients

1. Onions: 2 Cups
2. Garlic: 8 Cloves
3. Ghee: 1/2 Cup
Substitute: Vegetable oil
4. Coriander Powder: 2 Tablespoons
5. Cumin Powder: 2 Tablespoons
6. Turmeric powder: 1/2 Tablespoons
7. Paprika: 1/2 Tablespoons
8. Fenugreek powder: 1/2 Tablespoons
9. Ginger powder: 1/2 Tablespoons
10. Cayenne Pepper: 1 teaspoon
11. Water: 1/2 cup
12. Tomatoes chopped: 3 Cups
13. Amchur: 1/2 teaspoon

Method

Step 1: Grind Onions and Garlic to a paste.
Step 2: In a heavy pot, heat Ghee on medium heat. Add Onions and Garlic. Sautee till oil seems to separate and most of the moisture is gone.
Step 3: Add items 4 thru 10. Fry about three minutes. Don't burn. Add water. Cook on medium heat till all the moisture is almost gone. The paste will look oily.
Step 4: Add Tomatoes. Continue frying till moisture is gone and the paste looks oily. Add Amchoor.

Prawns Briyani

noreply@blogger.com (syamu) — Tue, 26 Feb 2008 10:50:00 +0000

Ingredients

Prawn 1/2 pound
Basmati rice 1 cup
Garlic paste 1 tablespoon (6 flakes)
Ginger paste 1 tablespoon (1 inch)
Cardamom 2
Cinnamon 1 small stick
Cloves 2
Mint leaves 1 small bunch
Green chillies 8
Red chilli powder 1 teaspoon
Coconut milk 2 cups
Oil 2 tablespoon
Ghee 1 tablespoon
Onion 1 medium size
Tomato 2
Salt to taste

Method:

Cut onion into long thin slices.
Chop the tomatoes.
Grind garlic, ginger and chilli together and make it to a smooth paste.
Keep aside coconut milk ready.
In a cooker or in a vessel pour the amount of oil mentioned.
First put cardamom, cinnamon and cloves. Stir it gently when it smells add the ginger, garlic and chilli paste.
Allow it to fry for 3 min in low flame. Then add slice onions. Allow it to fry till the oil separates from it.
Then add tomatoes and completely washed Prwans.
Add salt and red chilli powder. Mix it well.
Add mint leaves.
Add coconut milk.
Then add basmati rice.
If you are using cooker allow it for 3 whistles. If you are using vessel allow it cook till it get done.
Serve hot

Gongura Royyalu

noreply@blogger.com (syamu) — Tue, 26 Feb 2008 10:34:00 +0000

Ingredients

1 Pound PRAWNS
2 Small Onions
1/2 Pound Gongura leaves
4 Chillies
Salt to taste
Turmeric Powder
Chilli Powder
Ginger garlic paste
Cloves
Cinnamons

Method

1. Put little oil in a vessel and put gongura leaves and chillies in it.
2. Let them be on the flame for about 15mins till the leaves are well cooked.
3. Take another vessel and put some oil.
4. Put cinnamon, cloves, sajeera in it and add onions.
5. Fry onions till golden brown and put gingergarlic paste fry till oil seperates
6. Add prawns(ROYYALU) (shrimp), chillipowder, turmeric and salt.
7. when the shrimp is cooked add cooked gongura leaves.
8. Let it be on flame till oil seperates.

hyderbad biryani

noreply@blogger.com (syamu) — Sat, 16 Feb 2008 08:12:00 +0000

Ingredients:
1 whole chicken / 2 lbs chicken,
1 kg Basmati rice / 2 lbs rice
1 cup thinly sliced onions,
2 tsp ginger/garlic paste,
3 tsp chilli powder,
½ tsp turmeric,
100 g cashew nuts,
4 or 5 bay leaves,
4 or 5 cloves,
2 cm long cinnamon sticks,
3 or 4 cardamom pods,
1 or 2 tsp shah jeera,
2 cups mint leaves,
1 cup coriander leaves
½ tsp garam masala powder(shah jeera, elachi, dal chini, lavang),
1 lemon,
1 ½ tsp salt (according to taste),
1 cup ghee (
½ cup yogurt,
1 cup oil,
few strands of saffron,
2 cups finely sliced onions,

Preparation
. Make deep incisions on the chicken flesh - deep enough for spices to get absorbed but making them too deep could render the pieces smaller. Mix turmeric, chilli powder, salt, garlic paste, yogurt, and half-lemon's juice. Thoroughly apply this paste onto the meat flesh and let marinate for an hour.
. Heat about 100 ml of oil. Roast cumin, cloves, cinnamon, depoded cardamom, bay leaves, ½ spoon cumin, 1 spoon coriander powder, and finally add onions(2). Wait a couple of minutes to add mint leaves. When onions turn slight brown, add marinated chicken and cook for about 20-30 min. It should NOT be fully cooked at this stage; add garam masala and coconut powder and turn off flame when about ¾ cooked. Gravy should not be much, chicken pieces should look roasted.
. Meanwhile, while the chicken is still cooking, prepare the biryani rice. Slightly rinse 3 cups of basmati, and add water little less than the volume of the rice itself so that its only half cooked preferably in an electric cooker. Amount of water actually depends on kind of rice at hand and your experience helps to judge it. Also add 1-2 teaspoons of salt to it. Take a few semi-cooked grains of rice and colour them with diluted saffron for garnishing.
You will need a utensil of about 12" (300 mm) base. Place about half of semi-cooked rice in it. Next, layer half of chicken on it again topped by a layer of rice (half of the remaining). One more layer of remaining chicken, finally with layer of rest of the rice on top ends the rice-chicken layering stage.
. Heat oil and deep fry half the sliced onions to golden brown. Similarly fry cashew. Garnish the top layer with these two along with 100 ml ghee, coconut milk, saffron rice grains and coriander. Lid the vessel and try making it airtight (but no pressure should build up). Put on high flame for min before reducing it to low flame. The flame should NOT be at the vessel's centre, but on one side of it. Wait for 2-3 min and turn the vessel to heat other next part on its circumference. This way, keep rotating the vessel every 2-3 min for about 20 min. Every time you turn it, carefully disturb the contents by a shake/jerk so as to avoid settling of ghee at the bottom.
Put off the flame and wait for about 10 min before opening. Before serving, mix the medley from the bottom. Serve with boiled egg halves.

Vegetable pullao

noreply@blogger.com (syamu) — Mon, 11 Feb 2008 15:34:00 +0000

Ingredients:

2 cups rice basmati
2 cups mixed vegetables,sliced (carrots,capsicum,

potato,french beans,green peas, cauliflower )
1 tomato chopped

1 onion,chopped
2 tbsp ghee

1/4 tsp jeera powder
1/4 tsp dalchini (cinnamon)

1/2 tsp garam masala
salt to taste
juice of one lime

1 tbsp coriander leaves,chopped

1 onion,chopped and fried brown(for garnish)

1/2 tsp ginger-garlic paste
2 tbsp curds

Method :

Boil rice till grains separate. Cool .

Heat ghee in a pan.

Add onions, ginger-garlic paste and jeera powder,cinnamon powder.

Fry for a minute. . Add all vegetables and salt and garam masala, cover and cook till vegetable are tender.Add tomato, fry for another minute.Then add curd and cook for a minute.

In a heavy bottom vessel, spread half the rice. Wet hand and press down lightly.

Now spread cook vegetables evenly onto the rice . Save some for topping.

sprinkle half of the lime juice over it.

Add the remaining rice and press down as before

chicken manchuriya

noreply@blogger.com (syamu) — Mon, 11 Feb 2008 15:06:00 +0000

Ingredients

For Chicken balls:

1/2 kg chicken ,minced

1 tbsp soy sauce

1 tbsp corn flour

1 tbsp plain flour

salt to taste

1 egg

1 tbsp ginger garlic paste

oil for deep frying

For Sauce

2 tbsp ginger finely, chopped

1tbsp garlic finely chopped

1 tbsp chili sauce

2 tbsp Soya sauce

2 cups Chicken stock

2 tbsp Corn flour mixed with 1/4 cup water

bunch of spring onions, chopped

2 tbsp oil

1/2 tsp ajinomoto

salt to taste

Method

For chicken:

Marinate chicken in all the ingredients for 1 hour,make balls and deep fry it, keep it aside.

For Sauce:

Heat the oil and fry the ginger garlic paste and chopped spring onions for 2 minutes.

Now add the chicken stock, soy sauce, chili sauce,ajinomoto,salt and corn flour mixture.

Simmer,keep mixing till the mixture starts thickening and becomes saucy.

Now add the chicken balls to it and mix well and immediately take off from heat.

Add the chicken balls just before serving।

chickencurry

noreply@blogger.com (syamu) — Mon, 11 Feb 2008 06:23:00 +0000

Ingredients:

1 chicken cut up

3 tablespoons Ghee or oil

3 cardamom pods

1 teaspoon fennel

1 2-inch piece of cinnamon stick

1/2 teaspoon cumin seeds

2 medium onions, diced

1 teaspoon garlic minced ( paste)

1 teaspoon ginger, minced ( paste)

1/2 teaspoon turmeric

1 tablespoon curry powder, or to taste

1/2 cup coconut milk

1 tablespoon garam masala

4 small tomato, diced

1 1-inch square piece of tamarind (see note)

1.Heat the oil in a frying or sauté pan and add cardamom pods, cinnamon, fennel and cumin seeds.

2.Fry the spices for 1-2 minutes and add the diced onions and cook until wilted.

3.Reduce the heat and add the garlic and ginger and sauté for another 2-3 minutes
(if your pan is too hot you will risk burning the garlic). Add the turmeric, curry powder, chicken, tomato, garam masala and coconut milk and bring to a boil.

4.Reduce the heat and mix thoroughly and cover. Let it simmer until the chicken is cooked through and the sauce thickens. Serve hot with rice

bendi fry

noreply@blogger.com (syamu) — Sat, 09 Feb 2008 17:10:00 +0000

Ingredients

. 1 1/2 lbs Okra
. 1 Medium sized onion cut lengthwise
. 3 green chillies slit
. 1 tsp of amchur powder or 2 tsp of lemon juice
. 2 tsp Sambhar powder
. 1 tsp turmeric powder
. seasonigs, cumin,mustard,urad dal, curry leaves
. 1 tbsp oil

Method

. Wash the okra and let them dry or pat dry then slit them in half and cut into lenghtwise strips.
. In a saute pan heat half tbsp oil, add the urad dal when they start to brown add the cumin and mustard seeds, when they start to pop add the onion and saute till they turn brown. Add the green chillies.
. Now add the turmeric powder, salt and amchur powder and mix welll.
. Add the cut okra and mix them well.
. Lower the flame and let the okra cook, the okra start to turn a dark green when they are cooked. Do not over toss the okra they get more slimy.
. Now add the remaining oil, check for salt add the sambhar powder and let them cook for a few more minutes.

Pudina Rice

noreply@blogger.com (syamu) — Sat, 09 Feb 2008 14:05:00 +0000

1 cup Basmati Rice
1 bunch Mint
1/2 inch Ginger
4 Green chili
2 cloves Garlic
1/2 tsp Mustard seeds
1 tsp Urad dal
2 tsp Channa dal
10 Cashew nuts
Asafoetida a pinch
3 tsp Lemon peel
Ghee 3 tbsp
Salt

1 Wash and clean the mint leaves.

2 Grind coarsely the mint leaves with green chili, chopped ginger, garlicwith adding little water.

3 and clean the rice and keep it aside.

4 Heat the pressure pan with oil, add the ground mint leaves, stir until the aroma comes out. Add the washed rice and fry for 1 min.

5 Now add 2 cup water and salt, mix well. Cook the rice until it becomes soft.

6 the ghee in the another pan, fry mustard seeds, urad dal, channa dal, asafoetida and curry leaves.

7 Add the cashews and fry until it becomes golden brown.

8 Mix the fried cashews with the cooked rice.

9 Garnish with the lemon peeL

Mango Rice

noreply@blogger.com (syamu) — Mon, 28 Jan 2008 09:30:00 +0000

Serves 4

Ingredients

1 cup grated raw mango

2 cups cooked rice

salt to taste

For tempering

2 tsp oil

1/2 tsp mustard seeds

1/2 tsp black whole urad dal

1/2 tsp chana dal

1/3 tsp turmeric

8-10 curry leaves

2 tsp peanuts

2 tsp cashews

2 tsp raisins

1 tsp finely chopped ginger

1 tbs finely chopped green chillies

1. Heat oil in a cooking pan. Add the mustard, urad dal, chana dal and peanuts and saute them till they turn golden brown.

2. Now add the turmeric, ginger, green chilies, cashews, raisins and curry leaves and saute them for 3-4 minutes.

3. Add the grated unripe mango and mix in finely.

4. Add the cooked rice and salt amd mix well. Let cook for 5-10 minutes.

5. Garnish with coriander and serve hot with the mango rasam or eat it plain.