Taking a Short Break!!!

Hi Friends!
I'll be off from the blogosphere for a period of week and i just want tear away myself from the computer. Actually am going to my native to meet my mom as she is not feeling well. So i have planned to go to my mom's place and help her to the maximum i can.

I will surely miss you all and all your recipes and hope by the time i return, i will have a large set of recipes in my to-do list from you friends. Wishing you all a very great time and enjoy blogging!

Catch you soon! Tata!bye!


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Madurai Mutton Briyani


Ingredients:

Mutton – 500 gms
Basamti Rice - 1 cup (400 gms)
Tomato – 3 medium size (finely chopped)
Onion – 1 (finely chopped)
Green Chillies – 4 (cut it lengthwise)
Chopped Mint Leaves – one handful
Chopped Coriander Leaves – 3 tbsp
Coriander Powder – 1 tbsp
Chilli Powder – 1 tbsp
turmeric Powder - 1/4 tsp
Ginger Garlic Paste – 2 tbsp
Cloves – 4
Cinnamon – 4
Bay Leaf – 4
Cardamom – 3
Aniseeds – 1 tbsp
Salt – to taste
Ghee – 3 tbsp
Cooking Oil

Cooking Time: 20 minutes
Service For: 3 People


Cooking Instructions:

Measure the rice in a cup. For 1 cup of rice, we need 1 and 1/2 cups of mutton soup + water together for cooking.

Wash the rice only once. Soak the rice in water for 10 minutes and drain the excess water.

Wash the mutton well and drain the excess water completely and cut into cubes. Add mutton pieces in cooker and and pressure cook until the mutton is cooked well. Measure the mutton soup in a bowl and add water to it and totally take 1 and 1/2 cup of soup + water to cook the rice.



Heat oil and ghee in a pressure cooker and add cloves, cinnamon, bay leaf, cardamom and aniseeds to it and let it to fry a minute. Now add chopped onions, tomatoes, green chillies and ginger garlic paste to it and fry until the oil comes out of the dish and until the tomatoes are mashed well. Add coriander powder, chilli powder and turmeric powder and fry until raw smell leaves off. Now add cooked mutton pieces and mint leaves, coriander leaves to it and fry it well until the gravy is coated on the mutton well.

Add rice to it and measured soup and water and salt and mix it gently. Close the lid of the cooker immediately and let it to cook for 3 whistles in high flame or until the rice is cooked well. Open the cooker after pressure is released. Yummy Madurai Style Mutton Briyani is ready to serve.

Side Dish: Onion Raitha, Chalna

Only 15 days more to reach the deadline of EFM _ MICROWAVE OVEN SERIES!
Send in your entries before February 28th and the round up will be published in the first week of March!
Hurry up with ur recipes! For more details of the event, click
HERE!

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Microwave Doodh Peda


Ingredients:

Condensed Milk – 1 tin (I used 1 tin of milkmaid)
Milk Powder – ¾ cup
Unsalted Butter – 4 tbsp
Cardamom Powder – ¼ tsp








Cooking Instructions:

Put butter in a microwave safe bowl and keep it in the oven and microwave at 100% power for 15 seconds. Remove from the oven and mix milk powder, cardamom powder and condensed milk in that bowl and mix well. Place the bowl in the oven and microwave high for 5 minutes. (it took exactly 5 minutes in my oven and the time differs depending upon the capacity of every oven). At a regular interval of 1 minute, remove the bowl from the oven and mix the ingredients in the bowl well and place in the oven.



Let the mixture to cool after it is finished cooking. Grease your hands with a little of ghee and take a small ball of mixture and shape the pedas in your desired shape. Delicious Doodh Peda is ready to serve just in 5 minutes!






I like to send this recipe to Priyanka's Cook with Luv for Luv event

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French Fries


Ingredients:

Potato (meant for baking) – 5
Chilly Powder – 1 tsp
Salt – to taste
Cooking Oil








Cooking Instructions:

Clean and wash the potatoes well and peel off the skin and cut into our finger size thickness and height. Soak the cut potatoes into cold water for about 15 minutes. After that drain the excess water, and let it to cook in hot water until the potatoes are 40% cooked and not more than that. Again drain the excess water and pat it dry with the kitchen towel.



Now heat oil in a deep pan and the oil should be very hot to fry potatoes. Deep fry the potato strips in batches and cook until it turns golden brown. Repeat the process for all the potato strips.







Let the potatoes to come to room temperature and then toss it with require amount of salt and chilly powder and serve it.

Only 20 days more to reach the deadline of EFM _ MICROWAVE OVEN SERIES!
Send in your entries before February 28th and the round up will be published in the first week of March!
Hurry up with ur recipes! For more details of the event, click
HERE!

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Tangy Mushroom Curry and Award!


Ingredients:

Button Mushroom – 150gms (clean and chop into cubes)
Tomatoes (large in size) – 3 (finely chopped)
Onion – 1 (finely chopped)
Red Chilly Powder – 1 ¼ tsp or to taste
Garam Masala – 1 tsp
Cumin Powder – ½ tsp
Coriander Powder – ¼ tsp
Ginger Garlic Paste – 1 tsp
Salt – to taste
Cooking Oil


Cooking Instructions:


Grind tomatoes and onion together to a fine paste.
Heat oil in a pan and add tomato and onion paste and sauté a while. Add ginger garlic paste, cumin powder, chilly powder, coriander powder, garam masala and enough salt and sauté until the raw smell leaves off the dish. Now add chopped mushrooms and enough water and let it to cook until u get thick gravy consistency. Tangy Mushroom curry is ready to serve.

Side Dish: It goes well with Chapattis, Naan and Paratha

Akal's Saapadu has passed her Good Chat Blog Award to me and am really very happy to receive it from u dear and thanks a lot too for passing it to me and i like to pass this to all my blogger friends.


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Kaju Katli and Awards!


Ingredients:

Cashews – 1 cup
Sugar – ¾ cup or adjust according to your taste
Milk – 5 tbsp
Ghee – 5 tsp










Cooking Instructions:

Soak cashews in water for about half an hour. Then drain the excess water and grind it to a fine paste along with milk.

Add sugar in a deep pan and water little above the sugar level and bring it to a boiling consistency. Now add grinded paste and ghee slowly and mix well so that it does not form any lumps. Keep stirring it regluarly and when the paste starts to leave the sides of the pan, take a pinch of paste and let it to cool. When you are able to form ball out of that paste, switch off the stove.




Let it to cool for a while and spread the mixture on a greased plate. Roll it out to your desired thickness and Let the mixture to cool again for about 10 minutes in that plate. Cut it in your desired shapes now and now kaju katli is ready to serve.

I rolled it out into peda shapes instead of regular diamond shapes for a change. The taste was really amazing.

Coming to awards, Mononoke and Sunanda passed me their awards a very long back but really i forget to post it. sorry friends for pickingyour awards lately.

Sunanda has passed "Lemonade Award" to me and am really so happy to receive it from u dear!



Mononoke Kitchen passed me two awards and am so happy and am honored to receive it from you.



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