Drumstick leaves & Moth beans stir fry

Super Healthy & tasty side dish Drumstick leaves & Moth beans stir fry

Ingredients
Soaked Moth beans:1 cup
Drumstick leaves: 2cups
Green chilies: 2
Onion chopped: 1
Cumin little
Oil for tempering
Mustard seeds

Wash the drumstick leaves nicely
In a pressure cooker add Drumstick leaves with Moth beans & 2-3 cups water
Cook for 2 whistles
Once cooled open up cooker & drain water
Keep the water for stock for curry

In a pan add oil for tempering
Add mustard seeds wait till it splatters
Add cumin & Green chilies
Add chopped onions fry till changes color
Then add the drained Drumstick leaves & Moth beans add salt & mix well

Fry for 2-3min. Stir fry is ready to serve

Rava Idli with homemade mix

This is a speciality of the state of Karnataka in India and a very popular restaurant dish of MTR Restaurant who Invented this dish.

Rava-Idli translates to semolina-idli . It is usually found in restaurants that serve the Udupi cuisine. Rava idli is served hot and is to be eaten along with Saagu and Coconut Chutney or Sambhar. A dash of Ghee poured on the top of Rava Idli adds to the overall taste.
Make your own Rava Idli Mix at home with this simple steps click here for Rava Idli Mix

Method of preparing For Soft & Fuffy Rava Idli take the above Semolina Mix add Vegies & Curd & lastly add Fruit Salt, this gives you the Fluffy Texture

Ingredients :

Rava Idli mix: 1 cup (yields 8-10 idlis)
Chopped Carrots & beans: 1/2 cup(optional)
Coriender leaves
Curd: 2cups
Eno(fruit salt): 1 satchet(5grms)

For making Batter: 

To above rawa mix of 1 cup add- 1 cup curd mix add salt to taste & leave 2-3 min
Then add 1cup curd again & mix add salt to taste mix 
Add finely chopped carrot, beans coriender 
[if batter is very thick can add bit more curd not water]
Grease the Idli Mould with little Oil & Keep the steamer ready
Switch on the gas & keep Idli maker let it be ready
Then Quickly add Eno 1 satchets(5grms) mix
Quickly Pour 1-2 sps of batter in each Idli mould
(Do not Overfill the Idli moulds as it may Rise a bit)
Steam in Idli moulds(like any other steamer water at the bottom)
Steam for 20-25 min on Medium Flame & serve hot with chutney/ Sambhar, Soft Rava Idli is ready to serve.

Chicken Biryani & Kabab

Chicken Biryani simple Biryani full of flavour cooked in Pressure cooker, you can make this dish in a jiffy, this can be served with mughlai chicken gravy . Try this Easy to make Chicken biryani & Kabab recipe

One Pot chicken Biryani. This time cooked together Rice & chicken gives this dish extra flavor & makes it more tasty, so try this chicken Biryani & Relish the biryani taste

Ingredients Required:

Chicken: 500 grms
Basumati Rice: 2 cups(300grms)

To marinate:
Curd: 1 cup
turmeric little

To temper:
Oil: 3-4 sps
Cloves: 4-5
Cinnamon: 1 inch
Bay leaf: 2
Onion: 2 sliced
Ginger Garlic paste : 2sps
Green chilies: 2-3
Coriender leaves: handful
Tomatoes: 2 chopped
Pudina: 1/2 bunch
Mutton masala: 2sps

Method to prepare:

Wash the chicken thoroughly & rinse, then Marinate with curd & turmeric & keep aside
Soak Basumati rice in water for 15 min
Chop all the rest Ingredients & keep it ready

Procedure to follow:

Heat a pressure cooker, Preferably Handi style with Nonstick coating
Add Oil & once heated add whole Garam masalas Cloves, Cinnamon, Bay leaf
Then Add Green chilies & Onions & fry then add gingergarlic paste & fry further
Now at this stage add chopped Pudina & fry
Then add Tomatoes & fry it till mushy
Add the marinated chicken & give it a mix cook for 2-3 min
Now add coriander leaves fry nicely
Add the Biryani/Mutton masala(or Garam masala) & mix add salt to taste
Wash the Soaked Basumati Rice(or Normal sona masuri) & drain water add this to the cooker

Add 3 cups water(500 ml)(1:1.5 ratio) & mix bring this to a boil
Turn the Heat to medium or low (if its not non stick keep on sim)
Once it starts bubling close the lid & pressure cook for 2 visels

Let the Pressure Cooker Cool down completely, Then once all the pressure is released Open the lid

Wait for 2-3 min let the steam settle down, then with a fork just  fluff the biryani
Dont Over Mix it just separate with the help of fork, Then Serve Portions using a spatula
Chicken Biryani is Ready to Serve

Recipe for Kabab

Boneless Chicken: 10pcs
Marinate Chicken pieces with salt & lemon juice for 10min
Squeeze out then add 1egg, 4sps Redchili powder & 4sps cornflour mix well till coats
Or else you can use Kabab powder(don't add salt of using Kabab powder)
Heat up Oil & deep fry

Spicy Chicken Kabab is ready

Fish Thali with prawns curry

Lovely Fish Thali. Rice with prawns curry & King fish Fry. When the fish is fresh it makes a good meal. Prawns are very sweet full of proteins. Try this Fish Thali

Easy & simple Prawns curry, you can even make it with coconut milk it will be Lighter & creamier, Just can replace Grated coconut with 2 cups coconut milk

Method to follow

• Remove prawns shells & Devine the prawns 
• I have Kept some head intact cutting just front & cleanedj
• This is to give more flavour to the curry
• Wash it 2-3 times & keep aside
• In a blender add all Ingredients under to grind
• Add water 1 cup & grind to a fine paste

• Take a Deep dish heat up add oil
• Temper with chopped Onions & fry
• Then add the ground paste fry for a minute 
• Then add 2 cups water bring to a boil
• Add Salt to taste & lastly add prawns
• Cook for 3-4 min

Spicy Prawns curry Goan style is Ready to serve 

Tastes best with Steaming hot Rice 

Vegetable Biryani 2

Vegetable Biryani is a spicy mix of veggies & Rice cooked together with aromatic spices. The veggies used are beans, potato, carrot, capsicum, peas

Vegeterian Rice special This Vegetable Biryani is easy to make and full of flavour. You can even use any basmati or Long grain Rice try this easy vegetable biryani recipe

Ingredients:
Oil :3sps
Cinamin :1 inch
Cloves:  5
Bayleaf: 2
Carrot:  2
Peas: 1 cup
Beans: 4-5
Capsicum: 1
Potato: 1
Onion :2
Tomato :2
Pudina leaves: 1/2cup
Greenchilies : 2
Biryani masala: 2sps
Gingergarlic paste : 2sp
Rice (soaked for 10 min ): 2cups

Recipe:
Clean the Veggies thoroughly
In a Cooker Heat Oil add cinamin cloves, Bay leaf, then add Slit green chilies

Add Onion slices & fry, add gingarlic paste & saute
Add all veggies one by one & fry then add chopped pudina fry, add tomatoes chopped & fry
Add salt to taste, close lid to soften tomatoes for 2 min, then add Biryani masala powder
And Finally add Rice add water 4 cups (1:2 ratio for rice)

Close & cook 2 whistles, cool down completely then mix the rice with Fork. and serve

Puranpoli for Varamahalaxmi

Puranpoli / Holige(Bele Obbatu)

Puranpoli or Holige, Is a sweet daal stuffed Paratha, Prepared for most festivals this is a popular festive dessert for Varamahalaxmi

Daal & jaggery filling is prepared & stuffed in Maida & rolled to thin sheets & cooked on griddle(Tawa) pan to make this sweet delicacy

Ingredients:

Maida: 2cups

Toor Daal: 2 cups

Jaggery: 1+3/4 cup

Coconut : 1cup
Oil: 1/4 cup
Ghee 

Procedure is simple:
For the filling
Soak Washed Daal in water for 1-2 hrs
This process is just to make Daal cook faster
Drain Add 2 cups water & cook till 3/4th done
You can add more water to cook, once its 3/4th cooked drain it

Add Jaggery & coconut to Daal & mix
Grind this dry(without water) in grinder
Or If you feel after adding jaggery its bit watery, Keep this mix in a pan on heat, cook just till jaggery thickens a bit & mixes with coconut leave it to cool a bit & grind

If the Filling is bit soft keep it in fridge for 1 hr, while making Holige form ball shape for filling

In a food processor:

Take Maida add salt a pinch, add water 1 cup add 1/4 cup oil & mix till it forms soft dough

You can even Knead the dough without processor

For making the holige:

First take a plastic sheet, I usually make it on Oil paper

Take a portion of dough & flatten it with your hand

Then keep a portion of Daal & jaggery mix in middle 

Seal the sides & close the dough forming a ball

Roll with greased rolling pin or with hand flatten it on sheet
Remove the Hoilge on your right hand palm slowly lifting the sheet

Place it on a hot griddle & cook both sides after its browned a bit remove 

Serve with ghee, Puranpoli/Holige(Bele Obbatu) Ready to serve 

Brownie Cobler

Brownies are surely very tempting & rich....give your loved one a piece of this with love. For this Brownie cobler serve it with Vanilla Icecream

Just follow this simple Recipe & in an Hour Sinfull Chocolate Brownees will be Ready

Ingredients:
Butter: 100 grms
Chocolate: 200grms
All purpose flour: 1 cup
Sugar: 100grms
Eggs: 3
Milk: 2sps Optional
Coco powder :2 tbsps

Method:

• Pre heat Oven on 150* for 10-15min
• Whisk  Eggs in Beater for 2-3 min then add Powdered sugar & whisk again for 5min
• Melt butter & Chocolate on Double Boiler(Keeping the Chocolate butter pan on a Boiling water pot...like on steam), Once melted cool a bit
• In a big mixing Bowl take the Whisked eggs add butter & melted chocolate mix together
• Sieve All purpose flour & Coco together
• Slowly add the dry Ingredients in the Mixing Bowl & Mix Nicely
• (No need of BAKING POWDER)
• Check the Consistency if Required add milk
• Pour in Cake Tray greased with Butter
• Bake on 150* for 15-20 min
• Once Cooled cut to Desired Shapes 
• Serve with a scoop of Vanilla Icecream 

Note: Temperature of Oven May Vary for OTG & Microwave so check Your Instuction Pamplet of Oven for Baking

Enjoy Warm Belgian Chocolate Brownie with Smooth Vanilla Icecream