Festive Thali(4) for Ugadi

Festive Thali for Ugadi, My forth Festive Thali for Hindu new year festival

Simple lunch with sweet dish of Puranpoli or Obbatu, Main course is Mango chitranna(Fried rice with Raw mango), Curd Rice & Daal Vada(Lentil fritters)

Procedure is as follows

Mango Chitranna Recipe:

Cooked rice: 3 cups
Oil: 2-3 sps
Mustard seeds: 1sp
Curry leaves: 4-5
Turmeric: 1pinch
Green chili: 1-2
Raw mango: 1 full(grated without skin)
Coconut grated: 1 cup
Groundnuts: 1cup
salt to taste

Prepare the Rice & keep ready
In a deep dish add oil & mustard seeds till it splatters, then add curry leaves
Add Groundnuts and fry for a minute
Add green chilies & raw mango fry for a minute
Add turmeric & cooked rice, mix well add salt to taste
Lastly add grated coconut & mix well
Mango chitranna is ready to serve

Enjoy your festive Thali & make all these recipes click link below

Daal Vada Recipe

Sweet dish Holige(Puranpoli) Recipe

Curd Rice Recipe

Minced Lamb cutlets(Shammi kabab)

Melt in mouth Minced Lamb cutlets, (Shammi kabab)or Galouti Kabab means cooked till it melts, Try this easy Minced Lamb cutlets recipe

Lamb cutlets are made by Pressure cooking Minced lamb with aromatics till the meat is tender, then mixed with spices & egg to give it soft texture. These are then shallow fried here is the full recipe, Best to serve with Mutton Kheema gravy 

Ingredients:

Minced lamb meat: 250 grms

Bengal gram dal: 1 cup

Onion: 1 chopped

Whole spices: Cardamom 2

Cloves: 5

Staranise: 1

Cinnamon: 1 inch

 Green chilli: 1

Coriander leaves: little

Redchili powder: 2sp

Salt to taste

Method:

Pressure cook minced lamb with all other ingredients for kofta with just 1 cup of water for 3 vissels.

Cool down open the pressure cooker & check if still bit water is there just cook till water gets absorbed

Add chilli powder & dry out excess water, Cool this mix & make paste of it in blender

Add one egg to this mix & refrigerate for 1 hr

Take a portion in your hand and shape them making cutlets & shallow fry or tawa fry.

Melt in mouth Minced Lamb cutlets ready to indulge Served it with Mutton Kheema gravy & Rice

Mutton kheema gravy

Aromatic Minced lamb gravy goes well with Chapati, Roti or Rice 

Minced Mutton (kheema) balls (kheema koftas) cooked with the gravy adds more flavour to dish. This is one of the Traditional Recipes of Lamb balls, along with Minced lamb cutlets it tastes good 

Mutton kheema  Kofta curry

Ingredients

For Gravy

Onions: 2

Tomato: 2

Gingergarlic paste: 2sps

Green chillies: 4-5

Cinamon: 1 inch

Cloves: 4-5

Coconut grated: ½ cup

Coriender leaves & stem: 1 cup

Coriender powder: 2sps

Turmeric: 1pinch

Red chilli powder(Optional): 1sp

Potato diced: 1(optional)

For Koftas

Minced Lamb: 250 grms

Onion chopped: 1 big

Green chillies: 2-3

Coriender leaves: 4 sps

Fried gram Powder: 1+1/2 cup

Coriender powder: 1sp

Method

For the gravy Grind all the Ingredients  under gravy in a blender to a Fine paste adding a cup of water

Mix Minced lamb with Fried gram then add finely chopeed Onion 

chillies & coriander even add little salt & Coriender powder

Give a good mix

Take a pressure cooker with Wider bottom

Add Oil & place Koftas one by one keeping a bit space don’t allow to stick

Fry koftas on low heat & try to turn each one & fry the other side(If its stuck leave it don’t turn it will cook in gravy)

(You can even shallow fry these Koftas separately in a pan & add to gravy in the cooker, I usually add  it directly to cooker)

Now add the Green Masala paste prepared above & give it a shake don’t mix too much The Koftas may break 

Add diced potato, add salt & 1-2 cups water

This gravy must not be Runny add water carefully Then close the lid of cooker & cook for 6 visels

Aromatic Minced lamb Gravy is Ready

Note:

Fried gram  acts as binding to form Kofta balls You can even use Egg instead of this in that case You Need to refrigerate the Kofta mix after mixing with egg for ½ an hr, then shape the koftas

Yields about 15 Koftas I have served with Shammi kabab & Rice

Chapati Dough in processor

Make Soft Chapati Dough, in food processor & Quick and easily your soft chapati dough will be ready to roll out soft phulkas(oil free) or chapati (Indian flat bread)

I have used Prestige Food processor, you can make this dough in any other food processor

The result is awesome you get soft dough totally hazel free, and can make softer Chapati using this dough, thus saves a lot of time and energy

Here is the procedure all you need are these ingredients

Whole wheat flour: 2 cups
Water: 1cup
Salt to taste
Oil: 2-3 sps

Try this easy method of making dough in food processor:

Grease the food processor container with 1-2 sps oil
Attach the kneader instrument after greasing it with oil
Add 2 cups Wheat flour add salt & oil
Then add water as specified(1cup)
Close the lid of processor & run it on medium speed
You can see the flour & water mixing & coming together
Let it mix & kneed for 2-3 min. I usually count the rounds it makes after the dough has formed
This way in 20 counts the dough will be ready & very soft
If you cant manage very soft dough you can add little bit more flour & run for a minute
But this proportion of 2 cups flour & 1cup water yields best dough

Check out this video below & make softer Chapati enjoy making dough in food processor

Softer Chapati Dough is ready

Tomato Sauce(Spicy)

Homemade Tomato Sauce, for this season  make a batch of this spicy Tomato sauce and use it for Pastas, Pizzas, or any other Gravy dishes like paneer makhani to enhance the taste.

When you get tomato Rs10 per kg, what else do you think, just get a fresh batch and make sauce which is very usefull & can be used for all the snack side dishes or as gravies for main dishes, make your batch of this lovely spicy tomato sauce today

Ingredients:
Tomato: 1Kg(7-8)
Green chilies:4-5
Ginger: 2inches
Salt to taste
Sugar: 2tbsps
Vinegar: 2tbsps

Simple method of making Spicy Sauce

Take fresh tomatoes & wash nicely
Chop them up roughly, cut the greenchilies & ginger to pieces
Put all this together in a pot & keep it on the heat to simmer
No need of adding water, just stir in between, after 10min switch off the heat

The tomatoes will be all mushy & cooked up, cool it down
Put these in a blender & make a fine paste
Remove put it through a strainer & take the fine paste in a Dish

Once again put it on heat & boil for 5 min
Add sugar & salt to taste mix switch off once thick(in 2 min)
Once this is cooled add Vinegar & mix(this way it will stay for long)

Store it in a JAR or Bottle, Super tasty spicy Tomato Sauce is ready, I have used it for Pastas & pizzas. Tasty side dish for Samosas, Idlis & Dosas. Try this versatile sauce today

Chicken Ghee Roast( Mangalorean)

Chicken Ghee Roast( Mangalorean)this spicy chicken ghee roast can be served with Roti or Rice or Thin pancake called Neerdosa.

This Spice mix is used for many Mangalorean dishes like Chicken Sukka, Mangalorean chicken curry so you can make a batch of spice mix & store. The  aromatic spices of south fill the room & just arouse your senses....Bon Apitite!!!

Ingredients

For the Marinate

Chicken : 1/2 kg

Turmeric: little

Curd: 1/2 cup

For the Spice powder

Red chilies 10, 

coriender seeds 2sp

Cumin(jeera) 1sp , 

Fenugreek(Methi) seeds 1/2sp , 

Peppercorns 5-6 

Other Ingredients
Garlic: 10-12 flakes
Ghee: 2-3 sps
Tamarind paste: 2sps

Recipe Chicken gravy

• Marinate the chicken with Turmeric & curd for 10 min.
• Spice powder; Roast 10 red chilies, 2sp coriender seeds, 1sp jeera, 1/2sp methi seeds, 5-6 peppercorns,  and make powder. (Note; this powder can be made more & stored for other uses like chicken sukka)

• Add Garlic& tamarind paste & little 1sp water & blend to make a paste

• In a Deep dish/ Pan add Ghee once hot add one by one marinated chicken pieces then fry for 2-3 min & turn then mix
• Remove the Chicken pieces & add the rest marinade & cook for 2 min & remove from heat

• In another Pan add Rest of ghee, add the spice paste fry for 3-4 min till it leaves sides then add Chicken pieces fried & cooked Marinated paste 

• Add salt to taste mix well add little water & cook with lid till soft
• Once done it becomes dry, spicy coated Chicken Ghee roast is ready to be served with Chapati/ Neer Dosa

Millet Idli with Sambar

Healthy Breakfast Millet Idli with Sambar, Soft Fluffy Millet Idlis are great for breakfast

Millets are traditionally important grains,Millets are gaining popularity these days because of their health benefits like high fiber content, gluten free and rich nutritional content. So replace your Rice with Millets & make all the dishes healthy & low calorie, click here for some of my Millet dishes: Millet Dosa Recipe, Millet Kheer Recipe, Millet Neer Dosa recipe

South Indian special breakfast Idli with Sambar, make fluffy soft Idli's at home easily combine it with Hotel style Sambhar, These Idlis are made using Foxtail Millet, You can use any millet of your choice

Can be served Dipped in Sambhar:

Ingredients for Idli
For Idli Batter:
Urad Daal: 1 cup
Foxtail millet: 2+1/2 cups

Soak Urad Dal & millet in separate containers for  4 hrs 
Wash & Grind Urad dal with little water to fine paste

Remove in a big vessel
Then Wash & Grind soaked millet with little water to a coarse paste
Here is Urad dal paste & Millet Paste below

Then mix this with Urad dal Paste
Add little water & make it dosa paste consistency

Keep in warm place to Ferment Overnite (6hrs)

Procedure For Idli as follows:

After fermentation when making Idli add Salt to batter & mix

Grease the Idli mould with Oil

Pour a laddle full of Idli batter in each section of Idli

Keep in Idli steamer(Keeping water below)& steam for 20 min

After 20 min switch off the heat & let it cool down a bit

Then remove the Idli stand, let it release its steam a bit

Then with help of a wet spatula(ie dip the spatula in water)

Remove the Idli from each section & serve

Ingredients for Sambhar:

1 Potato: Cubed

Lentils( Toor daal): 2 cups

Tomatoes: 2 chopped

Tamarind: 2sps

Jaggery: 1sp

Aachi Sambar powder: 3 sps

For tempering:
Oil: 3sps

Mustard seeds: 1sp

Curry leaves: 5-6

Procedure for Lentil sambhar:
Wash the daal & soak it in water for 15-20 min
This way the daals will get cooked easily
Wash the Potato peel the Outer skin
Cut it to get cube size pieces
Pressure cook the lentils(Daal) along with the chopped potato

For the Tempering:

In a deep dish, Add Oil heat it then add mustard seeds
Once it splatters add curry leaves &  chopped Tomatoes
Fry the tomatoes till mushy, add salt to taste, this way tomatoes will soften fast
Add little water & cook the tomatoes, then add the cooked lentils with potato
Add 2 cups water (Depending on the consistency you need) add the sambar powder 3tbsp
Bring it to boil, the gravy will thicken, now add Tamarind paste & jaggery & mix
Add more water if the gravy is still very thick,check the taste,(if you want it move spicy you can add chili powder)
Sprinkle coriender leaves, Enjoy spicy tangy hotel style Sambhar

Serve with Idli by dipping the Idlis in sambhar


Enjoy super breakfast