Soya chunks masala

 
Enjoy this protein-packed recipe of soya chunks, any day of the week to pack on muscle and stay fit. Soya,a quick cooking protein that's tasty as well.

Ingredients:

1. 2 cups Soya Chunks
2.  1tsp Cumin Seeds
3.  2 tsp Kashmiri Red Chilli Powder 
4. 1/2tsp Turmeric Powder
5.  2 tomatoes,pureed
6. 1/2 cup curd,beaten
7. 2 Green chillies,finely chopped
8.  Salt to taste
9. 3tbsp Ghee/Clarified butter
10. Coriander Leaves For garnishing

 For the masala paste:

1.  2-3 Onion chopped
2. 10-12 Garlic cloves
3. 1'inch Ginger
4. 2-3 Cardamoms
5. 4-5 Cloves
6. 1'inch Cinnamon
7. 10-12 Cashew-nuts
8. 1 cup Coconut freshly grated
9. 1tspSugar

Method:

• Boil 5-6 cups of water and completely immerse soya chunks in it. Add a pinch of salt.Cook it for 3-4 minutes.
• Once it is cooked,remove from flame.Rinse  well in cold water and squeeze dry..
• Heat 2 tsps of oil in a pan and fry chopped onion, cardamom,cinnamon,cloves,ginger and garlic cloves until onion turns light brown.
• Blend fried onion and garlic with grated coconut and cashew-nuts into a smooth paste adding about 2 cups of water.
• Heat ghee in a pot, add cumin seeds let it crackle.
• When cumin seeds are done, add tomato puree and drained soya chunks and saute for 5-6 minutes on medium flame.
• Now add ground masala paste, red chilli powder, turmeric powder, chopped green chilly,sugar, salt and saute again till oil comes on top.
• Now add beaten curd and mix it well with the masala, cook on a medium flame for 5-8 min. At this stage you can add little water if the consistency of the gravy is too thick .Continue cooking for 10 more minutes till the gravy is well coated with the soya chunks.
• Garnish with coriander leaves and serve hot.

Serving suggestions:

• Goes well with Naan ,Roti,Dosa or Ghee Rice.

Cooking Tips

• To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.
• Clarified butter is the pure butterfat that remains when the milk solids and water have been removed from normal butter. Clarified butter can be used to cook at higher temperatures than normal butter. Ghee is a type of clarified butter common in Indian dishes.
• Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

Motte Ghashi/Egg curry

  

Want dinner on the table quick smart? You're going to love these easy egg curry recipe that you can get on the table in around half an hour!

 

Ingredients:

1. 5-6 Eggs,hard boiled
2. 3 cups of Freshly Grated Coconut
3. 2- Onion,chopped
4. 1'inch Ginger
5. 5-6 Garlic cloves
6. 5-6 Dried whole red chillies
7.              or
8. 2 tsp Red chilly powder
9. 1tsp Coriander seeds
10. 4-5 Methi seeds/Fenugreek
11. 8-10 Pepper corns
12. 2 Tomato,chopped

Method:

• Take oil in a pan and fry one chopped onion ,Pepper corns,coriander seeds,fenugreek and garlic till onion turns to light golden colour.
• Now grind all the roasted ingredients along with the freshly grated coconut,ginger and Whole red chillies or chilly  powder to smooth paste using 2- 3 cups of water.Our masala paste* is ready.
• Take a pan and fry remaining chopped onion till its changes to translucent ,add chopped tomato and fry till tomatoes are soft and mushy.
• Add the ground masala paste* to the fried onion and adjust the gravy according to your need,if you are using this curry for the roti or chapati ,then the gravy should be little thicker .Just add some water to adjust the consistency and bring it to a boil.
• After One or two boils add ,slit hard boiled eggs to the gravy and again boil for 5-7 minutes on a low flame .Garnish with freshly chopped coriander leaves and serve hot.

Easy way to boil and peel eggs:

1. Use a pot that’s large enough to lay one layer of eggs on the bottom. Make sure to gently lay the eggs in the pot to avoid cracks in your eggs.  Fill pot with enough cool water to just cover eggs (about 1 to 1.5 inches high).
2. Turn stove to medium-high heat until the water starts to boil for 5-7 minutes
3. Cover pot with a lid, take it off the heat, and let eggs stand with the lid on for about 12 minutes for large, and 10 minutes for medium sized eggs.
4. Place eggs in a bowl of cool water.
5.Now tap the egg on the counter, roll it with the hand on the counter a couple times, and peel it under running water.

Authentic Mangalorean fish curry..."Bangude Gasi"

Mackerel curry

If you ask any fish eating Mangalorean what their comfort food is, chances of this dish will be at the top of their list. "Banguade Ghashi"  a traditional Mangalorean dish that is loved all through the coastal karnataka, and a staple in every household. "Bangude is the Tulu word for Mackerel .This traditional Fish Curry is a mouth-watering and spicy recipe and the most sought after Fish Curry from Mangalore.

Mackerel curry

Fish is considered to be a healthy food for all ages. The nutritional benefits of fish are many. It has the ability to cure diseases related to heart, eyes and liver. Fish oil, as we know has a natural solution to revitalize ageing skin, promote more vibrant and youthful skin.

This curry is a typical Bunt /Shetty style curry so coconut is a must-needed ingredient. People who visit  Mangalore would not return without tasting this spicy and delicious fish curry.

Ingredients:

1. 4-5 Mackerel,cut into 2 pieces
2. 1 onion chopped fine
3. 4-6 green chillies ,slit
4. 2 - piece ginger, chopped
5.  1 spring curry leaves
6.  1 tablespoon coconut oil

 For the masala:

1. 1/2 Freshly grated coconut
2. 10 Kashmiri red chillies
3. 4-5 Guntur or any spicy dried chillies
4. 2 tablespoon coriander seeds
5. 1/2 teaspoon Cumin/jeera
6. 10 - 12 Fenugreek / methi seeds
7. 2 tablespoon peppercorns
8. 10-12 Garlic cloves
9. 1 small lemon sized ball of tamarind

 

Preparation 

1. Heat a pan with 1tsp of coconut oil and bring it to heat.Add red chillies and coriander seeds in oil, saute until it becomes crisp,then add jeera,methi seeds and pepper corns,fry another few seconds and take it out of heat.

2.Now grind Masala with  grated coconut, roasted spices,garlic cloves and tamarind  to smooth paste using 2 -3 cups of water.Masala should be semi solid consistency.

3.Pour the masala in a flat vessel. Add finely chopped onion , green chillies , ginger, curry leaves , salt to taste and bring it to a boil.

4,Now drop all the fish pieces and boil it again. Add 1 tablespoon coconut oil and keep on slow flame for 10 -12 minutes or till the fish is done.

 Best when served hot with steaming red boiled rice.

Squid Chilly Fry....

Squid chilly fry is a very popular side dish in Kerala restaurants. Its one of the dish my dad  frequently used to order from our nearby hotel. Though I tried a lot of Squid fry recipes in the past, none of them were successful. Recently I came across another recipe of chilly fry in a local food magazine and I tried it same day. The preparation was a finger licking one and hence I thought of sharing the recipe with our friends here.
Try this recipe and let me know your reports too.

Ingredients :
15 Medium sized squids 
2tsp pepper corns
2tsp Ginger crushed
2tsp Garlic,peeled and  crushed
1 spring curry leaves (optional)
10 Green chillies slit
1tsp Red chilly powder
4-5 onion sliced
1tsp Garam masala
1/2tsp Turmeric powder
1/2tsp fennel powder
2tsp tomato sauce
1tsp soy sauce
4tbsp oil
Salt to taste
1tsp lemon juice

1. Crush the peppers and keep it aside.
2. Clean and cut the squid into rings and marinate it with the  pepper powder, lime juice (or vinegar) and salt.
3. In a pan heat oil, add the sliced onions. Saute it till they become brown.
4. Add the crushed ginger, garlic, curry leaves and the green chillies.
5. Saute it well for 3-4 minutes.
6. Add the garam masala,turmeric powder,red chilly powder and fennel powder, add tomato sauce and soya sauces. Mix it well.
7. Add the marinated squid pieces  and mix everything well and make sure that squid pieces are thoroughly coated with mixture.
8.  Add ½ cup of water and mix well.
9.  Lower the flame, cover it with a lid and cook it until the squid is done. Stir it in between.
10.  Once the chicken is cooked, add some curry leaves and cook for another 4-6 minutes.
11. Serve hot.

Kari kadubu/fried Modak

Happy ganesh chauturti to all my readers!

  

Enjoy this ganesha chaturti with delicious easy to make crispy fried modaks . Modak is Lord Ganesh’s one of favorite dishes. There are lots of variant of Modak, here I am posting fried modak recipe for Ganesh Chaturthi festival. Lord Ganesha is my favorite Hindu God and we all celebrate this festival.We offer different types of prasad to lord ganesha on this day and  Modak is one of them which is also loved by my kids. Fried modak is made from different types of flours like wheat flour,maida and rice flour and easy to make. Maida is not ideal for fried modak. By easy steps you can made fried modak easily, even you can changes ingredients to change taste.

Ingredients

• To make outer cover:
  1. 1/4 cup rice flour
  2. 1/2 cup Maida/all purpose flour
  3. 1/4 cup fine soji/chiroti rava or wheat flour
  4. water as required
  5. 4 Tbsp ghee
  6. Pinch of Salt
  
  
  To make stuffing:
  
  1. 2 cup freshly shredded Coconut
  2. 2 cup Jaggery
  3. 4 Tbsp poppy seeds
  4. 2tbsp white thil/sesame seeds
  5. Cardamom powder a pinch
  6. Roasted cashewnuts and raisins ( crushed)

To make outer cover: 

• Mix all the flours together and salt in a bowl.
• Add water and knead well.
• At the end add ghee and knead again.
• Keep it aside for 15 mins,covered with a muslin cloth or cling film.

To make stuffing: 

• In a pan, roast the poppy seeds and white sesame seeds
• Once they are roasted well add the shredded coconut and jaggery. Mix everything well.
• Finally add cardamom powder and cashewnuts.
• The stuffing is ready.

 To make modak:

• Take small balls of the dough, roll it into small puris.
•  Now spread spoonful of stuffing over the puri.
• Fold the edges as shown in the picture and gather them in the center. Seal it properly.
• Heat oil and deep fry the modaks. The oil should be not too hot as the modak can get burnt and remain uncooked from inside.
• Stir them at regular interval to make sure that they are cooked from all sides.
•  Serve them hot or Store them in an air tight container.
  
  
  Note:

•  To make the modak crispy the puri should be thin.

• To make modak of same size cut out the puri with a round shaped cutter or a sharp edged bowl.

Stuffed brinjal in Microwave

stuffed brinjal in microwave

In most kitchens, the microwave is a re-heater and a defroster. But there are ways to coax out delicious flavors and textures that you'd swear came from an old-fashioned,gas top.
Today i am here with an interesting recipe of stuffed brinjal that i learned from my Facefook freind Sabita shenoy with a little twist here and there.
I am sure "You'll feel good about feeding your family this creatively delectable recipe"

stuffed brinjal in microwave

Ingredients:

10 small sized purple brinjal

2 Big onions,chopped

3tsp Red chilly powder

1tsp Dry mango /amchoor powder

1tsp Garam masala

2tsp Coriander powder

1tbsp Ginger -garlic paste

A Pinch of sugar

Salt to taste

3tbsp Oil

1tsp lemon juice

Coriander leaves for garnishing

 

Method:

• Wash the brinjal thoroughly under tap water and make four slits from opposite side of the stalk .Do not cut them fully.Now leave them in a salt water for 10-15 minutes.

• Now prepare the stuffing by mixing all the ingredients and stuff the brinjals with this masala.

• Take a microwave safe glass bowl and add oil and micro on medium heat for 1 minutes

• Now arrange all the stuffed brinjal at a proper distance and sprinkle half of the coriander leaves and micro for 5-6 minutes.

• Take it out and slowly  turn all the brinjals,sprinkle some water and lemon juice,cook again on medium heat for about 5-6 minutes depending on the size of the brinjal

• once done garnish it with freshly chopped coriander leaves and serve hot with chapati or roti

 

 Note:

1. It can also be cooked completely on fire using nonstick pan or griddle but it should be on slow fire and takes little more time ie about 20-25 minute

2. If there is an excess of onion masala, put it on the top of brinjals before cooking.

Kolhapuri style Chicken Paandra Rassa ( White chicken curry)

 

Kolhapuri cuisine is famous nationwide and is easily available in all of Maharashtra.Curries are not just tempting but lip smacking & delicious too. These dishes are full of flavors and spices. Some people (who are not from Maharashtra) find kolhapuri food a little hot and spicy but this is a truly marata style curry to suit everybody`s palate with coconut ,cashew,poppy seeds & spices, very mild but rich & creamy.

Pandra rassa/white curry is mild mutton soup/ curry prepared  by using white coconut milk and hot spices with very little chilly or without chilly.you will find strong aromas of spices as well as garlic and ginger in abundance. Pandhara Rassa is served along with the main course as accompaniments.

 

Ingredients:

1. 1kg Chicken,cut into medium sized pieces
2.  2-3 bay leaves
3.  salt to taste
4. 3-4 green chillies ,slit 
5. 3tbsp oil or ghee

For the 1st paste* :

1. 2 Onion,sliced
2. 10 cloves
3. 3-4 pieces of cinnamon
4. 10-12 pepper corns ( you can also use white pepper powder)
5.  4  green chillies
6. 1tsp Saunf/fennel seeds
7. a small piece of Nutmeg
8. 3 Green cardamoms
9. 1tbsp Poppy seeds /Khus Khus
10. 2-3 tsp white sesame seeds/safed til
11. 10 cashew nuts
12. 2inch Ginger
13. 15 Garlic cloves

For the 2nd paste*:
1 Coconut,medium sized,freshly grated
2 liter warm water

Method:

• Soak Poppy seeds,sesame seeds and cashew nut in a bowl of warm water for about 10-15 minutes.
• Now grind 1st paste* ingredients to smooth paste with soaked poppy seeds with very little water .
• Extract coconut milk by grinding grated coconut with warm water ,then strain it using a metal  strainer or a muslin cloth.you'll get thick coconut milk.
• Now Repeat this twice and you will get thin coconut milk.You can use this thin coconut milk when cooking the chicken.
• Heat oil in a heavy bottomed sauce pan or handi,add bay leaves and stir for a couple of seconds.
• Add  1st paste* and fry till oil comes on top or till the raw smell goes off.
• Mix chicken pieces with the fried masala till chicken pieces are well coated with the masala.
• Now its time to add thin coconut milk to the chicken and stir it well,cover and cook on medium flame for 10- 15 minutes
• When the chicken is almost cooked add the thick coconut milk and bring it to boil along with the slit green chillies.Now bring this Pandra(white) rassa to a boil,about 6-7 minutes,turn off the heat.
• Garnish with coriander leaves(optional) and serve hot with puri or pulka

Amaranth leaves Pakoda/pakora (tamdi bajji pakoda)

Amaranth leaves pakora

 

Are you looking for a crunchy,munchy?, then lal baji pakoda or pakora will be just perfect for you especially during cold evening tea time snack .
Amaranth (Thotakoora) leaves are the best and easily available leafy vegetable and the
 beautiful color of the leaves along with their freshness pairs wonderfully with anything you cook.It gives nice red colour to that dish.

 

These pakodas are to die for as they were so crisp and yummy!

 

Ingredients:

1. 2 cups Amarnath leaves/tamdi bajji
2. 1 cup Besan
3. 1/2 cup Rice flour
4. 1/4 cup Corn flour
5. 1/4tsp baking powder or a pinch of baking soda
6. 1tsp crushed coriander seeds
7. 2tsp Ginger chopped
8. 4-5 Green chillies,chopped finely
9. 1 onion chopped finely
10. 1tbsp hot oil
11. Oil to fry

Method:

• Wash and roughly chop the amaranth leaves .
• In a mixing bowl mix together onion,green chilles,ginger,salt and amaranth leaves,mix it well and keep aside for 10 minutes.
• After 10 minutes of resting time you will notice the amaranth mixture have let out more moisture.
• Now add all the remaining ingredients and a tbsp of hot oil, keep mixing with your finger tips.The mixture will start to resemble like bread crumbs
• If you see more moisture,then add some more rice flour or if it is dry just sprinkle a tsp of water at a time and form a smooth but stiff dough.
• Now prepare pakoras with dough and arrange it on a plate.
• Heat a deep frying pan with oil,drop a small ball of a dough into the oil and when it rises immediately to the top,the temperature of the oil is just right to fry the pakoras
•  Now drop the pakodas into the oil till the pan can hold.Cook over medium flame turning the pakodas once or twice in the middle.
• Once the sizzling of the oil subsides  and they look golden and crisp,remove and drain them on a kitchen paper/towel to absorb excess oil
• Serve hot with tea or coffee
  
  
  Notes:
  
  • Cook the pakodas over a medium heat ,if we cooked over high flame they will get burned quickly and will give out a bitter taste.

   
  
  
  
  

Brahmin style vegetable Kurma (no onion- no garlic)

vegetable kurma

This Shravan try this amazing veg gravy recipe from south India without Onion and Garlic!!!

Among Hindus many people discourage eating onion and garlic along with non-vegetarian food during festivals or Hindu holy months of Shrawan.As a true GSB i too avoid cooking food with garlic or onion during our festivals like Sutta punnav,krishna ashtami and gouri-ganesha.

Ingredients:

1 Potato diced

1/2 cup Green beans sliced

1/2 Cup Green Peas

1/2 Cup Carrots cut into 1'pieces

1tsp Mustard seeds

2 spring curry leaves

1/2" Cinnamon

3 Cloves

Salt to taste

2 Tsp ghee

Grind to Paste*:

1. 1/4 Cup Coriander Leaves
2. 1/2 Cup grated Coconut
3. 4-5 Green chillies
4. 1/4 Tsp Jeera
5. 1/4 Tsp Saunf/Fennel Seeds
6. 1 Tbsp Roasted Channa Dhal/Putane/hurigadale
7. 1/8th Tsp Turmeric Powder
8. 1 small piece of Ginger
9. 1 marble sized tamarind ball

No onion-no garlic veg kurma

Preparation:

Heat ghee in a pressure cooker, add mustar,curry leaves cinnamon, cloves, and fry for a couple of seconds.

Now add chopped vegetables and fry for a minutes,add salt and 2 cups of water and cook till done/pressure cook on high for 2 whistle.

Grind all the Ingredients under Grind to Paste* with little water.

Now open the cooker when all the pressure/steam has subsided and the pressure cools down.

Add the ground paste and salt if needed,mix it well.You can add water if needed to adjust the gravy according to your requirement .

Cook on a low flame for about 10-15 minutes or till done.

Serve hot with roti or puri

Hyderabadi style Dum Pukth Murgh

Dum PUkth Murgh/Hyderabadi style

  

Enjoy this deliciously rich and tasty Hyderabadi slow cooked Chicken curry using Dum method.
This is very late recap of my Eid ul Fitr (almost 5 days late), perhaps appropriately so. This year  instead of mutton i have cooked this chicken masala for a change.
 ‘Dum’ means to ‘breathe in’ and ‘Pukht’ to 'cook'. Dum Pukht cooking uses a round, heavy – bottomed pot, a handi, in which food is tightly sealed and cooked over a slow fire. There are two main aspects to this style of cooking; bhunao and Dum, or ‘roasting’ and ‘maturing’ of a prepared dish. In this style of cuisine, Herbs and spices play an extremely critical role. The process of slow roasting gently persuades each to release maximum flavor. And the sealing of the lid; the sealing of the lid of the handi with dough achieves maturing. Cooking slowly in its juices, the food retains all its natural aromas and becomes imbued with the richness of flavors that distinguishes the cuisines..

Ingredients for the main dish:

1. 500 gms chicken (breast pieces or leg pieces) 
2. ½ tsp turmeric powder
3. ¾ tsp green chilies.chopped
4. ¾ tsp chicken masala Powder *
5. ¾ tsp salt
6. ¾ cup curd
7. 1 tsp lemon juice
8. 2 units green cardamom
9. 3 pieces of cinnamon 
10. 1 bunch green coriander leaves
11. 2tsp Kasoori methi ,crushed
12. 2 fried onion
13. 2 tsp ginger garlic paste
14. 1 tbsp oil 
15. A little bit of kneaded wheat dough for seal the edges of the pan ( roti dough)

Ingredients for chicken masala Powder:

1. 2tbsp Coriander seeds
2. 1tsp Jeera/cumin
3. 3-4 pieces of cinnamon
4. 1 big cardamom
5. 2 green cardamom
6. 1 small piece of mace
7. 1tbsp Saunf/fennel
8. 1Star anise
9. 1tsp Poppy seed
10. 1tsp Black Pepper corns
11. 4-5 Guntur chillies/ Hot Dried red chillies 
12. 10-12 cashew nuts 

Star anise

1-2

Black cardamom

6

Black peppercorns

2 1/2 teaspoons

Cinnamon

10 1 inch stick

Cloves

1 tablespoon

Green cardamom

4 grams

Mace

1 blade

Coriander seeds

4 tablespoons

Cumin seeds

3 tablespoons

Nutmeg grated

1 teaspoon

Salt

1/2 teaspoon

- See more at: http://www.sanjeevkapoor.com/recipe/Garam-Masala.html#sthash.hYDK7XsC.dpuf

Star anise

1-2

Black cardamom

6

Black peppercorns

2 1/2 teaspoons

Cinnamon

10 1 inch stick

Cloves

1 tablespoon

Green cardamom

4 grams

Mace

1 blade

Coriander seeds

4 tablespoons

Cumin seeds

3 tablespoons

Nutmeg grated

1 teaspoon

Salt

1/2 teaspoon

- See more at: http://www.sanjeevkapoor.com/recipe/Garam-Masala.html#sthash.hYDK7XsC.dpuf

 METHOD
 chicken Masala Powder*

• Take a pan and lightly roast all the spices together except cashew nuts on the low flame.
• Let it cool and grind to a fine powder with the cashew nuts.
  

 Main dish

Marinated chicken

• Make a marinade by adding curd, turmeric powder, green chilies, chicken masala*, salt, lemon juice, green cardamom,cinnamon kasuri methi and ginger garlic paste in a bowl.
• Then add the chicken to this marinade and allow it to rest for about 20 minutes to 1 hour.
• Now transfer this marinated chicken to a heavy bottomed handi/sauce pan,and cover it with a lid. Now use the wheat dough and seal it nicely so that steam do not escape.
• Cook in a low flame for 25-30 minutes.
• Garnish it with chopped coriander leaves and serve hot with Naan/rotis /chapati

Mavinkai chithranna ...Tangy raw mango rice

March -April being the months of so many festivals and it also brings so many yummy fruits...specially Mango and jackfruit.. I really look forward to it all year long. Being a religious and traditional family,i like to celebrate almost all the Hindu festival and it starts with Ugadi. Ugadi marks the beginning of New Year. I start my preparations few days before the festival,like buying new cloths and cleaning of the entire house including all the nooks and corners of the house. Apart from the sweets ,celebration and grandiose, one thing we don't miss is to pray together for the well being of our family and also to thank god for his blessings on our family.

Today i am here with a typical brahmin dish that they make during this Ugadi festival along with sweets,salads,some deep fried dishes ambode,podi and different side dishes..mavinakkayi chithranna/Raw mango rice,prepared from  grated raw mango and coconut paste/chutney.

Prep time: 15 minutes
Cook time: 30 minutes
Ingredients
For the rice:

• 2 cups Basmathi Rice
• 4 cups of water
• Salt to taste

For the mango chutney:

• 1 Big sized raw mango/mavinkkai,grated
• 1/4 cup Freshly grated coconut
• 5-6 Green chillies
• 1tsp Cumin/Jeera
• 1/2tsp Pepper

For the tempering: 

• 1tsp Mustard seeds
• 1tbsp Peanuts/shenga
• 2spring Curry leaves 
• 1/2tsp Asafoetida
• 2 Dried whole red chillies,cut into bits
• 1tsp Split Black gram/urad dal
•  1/4tsp turmeric 
• 1tbsp Ghee or oil of your choice

Cooking Directions

1. Wash and soak rice for 20 minutes,
2. Take a pan,add 4 cups of water to boil and add rice and little salt, when the water comes to boil,stirring occasionally . Lower the heat,cover the vessel and simmer for 10 minutes or until the water is absorbed and all the grains are fluffy.
3. Remove from the heat and stand covered for 10 minutes.
4. Now prepare the raw mango chutney by grinding all the chutney ingredients to semi coarse paste without any water.
5. Now take a big kadai/wok,heat ghee or oil of your choice,add mustard,let it crackle then add urad dal ,peanuts followed by red chilly bits ,some curry leaves ,asafoetida and turmeric
6. Now add the mango chutney paste and salt to taste mix it well and saute till the raw smell goes off.
7. Add all the cooked rice and mix it well with the masala,cover it with a lid and cook on low flame for 10-12 minutes and its ready to taste!
   
   
   
   

Crispy Buttermilk-herb fried chicken

buttermilk fried chicken

buttermilk fried chicken

Marinated in seasoned buttermilk and pan-fried to crispy, crunchy perfection.. They're delicious on their own... A buttermilk marinade tenderizes the chicken and helps to create a crisp, flaky crust while frying...try it and don't forget to post your comments here :)

Ingredients:

1. Skinless[skin out] chicken breast halves -2
2. Skinless[skin out] chicken thighs-2
3. Skinless[skin out] chicken drumsticks-2
4. Chicken wings-2
5. 1 1/2 cups- buttermilk
6. 2- eggs
7. 3/4 cup-All-purpose flour
8. 3/4 cup- Fresh Bread crumbs
9. 2-Garlic cloves, minced
10. 1 tsp-Thyme 
11. 1 tbsp-Dry basil
12. 3tsp Chilly powder
13. 1 tsp. paprika
14. 1 tsp. salt
15. 1/2 tsp-Freshly ground pepper
16. Oil for deep frying
17. 2 Tbs-Chopped fresh flat-leaf parsley or spring onions

Directions:

• Place the chicken pieces in a bowl with 1 cup of the buttermilk. Cover and refrigerate for at least 2 hours or for overnight.
• In a shallow bowl, beat the eggs with a fork until blended, then beat in the remaining 1/2 cup buttermilk. On a plate, mix together the flour, bread crumbs, garlic, dry basil, paprika, kashmiri chilly powder salt and pepper.
• Using tongs, lift the chicken pieces from the buttermilk, one at a time, and dip first into the flour mixture, coating evenly, and then into the egg mixture. Dip each piece again into the flour mixture and set aside on a baking sheet. When all the chicken pieces are coated, refrigerate them for 15 minutes while the oil heats. 
• In a deep-fry pan over high heat, pour in oil to a depth of 1 inch and heat the oil till corner of a piece of chicken dipped into the hot oil sizzles immediately upon contact. Fry in batches till all the chicken pieces, turning as needed, until well browned on all sides, about 10-12 minutes total. Do not crowd the pan. As soon as the pieces are browned, transfer them to a clean baking sheet. . 
• Arrange all the pieces on a serving platter and serve warm or at the room temperature, garnished with the chopped spring onions or parsley 

Pineapple PUdding/Sheera...

Pineapple pudding  is a popular wedding dessert in southern parts of India specially in my native 'Mangalore' and its one of my favourite dessert  too. Its very easy to make dessert specially during parties and festivals ...try this simple dessert and i am sure its going to impress your guests if served in fun and pretty party style with fresh pineapple slices;)

Ingredients:

1. 1 cup – Bombay Rava/uppit soji
2. 11/4 cup – Sugar
3. 1 cup – Pineapple (chop into cubes)
4. 3 cups – Water
5. 1 tsp pineapple essence 
6. 10 nos – Cashew nuts
7. 1 or 2 pinch – Turmeric/yellow food color
8. 1/4 cup – Ghee
9. 1/2 cup Rice bran oil

Method:

1. Heat 3 tbsp of ghee in a pan and fry the cashew nuts till golden brown and keep it aside. i
2. In the same pan with leftover ghee roast rava over medium flame for 3 minutes or until it turns slightly golden brown. Make sure it doesn't get burnt. When done, switch off and remove from the stove.
3. Take a hard bottomed pan add water, chopped pineapple and  bring it to boil.Then add sugar ,pineapple essence and yellow food color mix everything well, boil until sugar dissolves and you see the bubbles .
4. Add fried rava little by little to the boiling water and keep stirring continuously in order to avoid lumps. Let it cook for few minutes  or until rava cooks on medium flame. Now add remaining ghee and keep stirring until it comes out clean from the pan.
5. Switch off the stove and garnish with fried cashews nuts.
6. Serve chilled

Tips and serving suggestions:

• you can make this quick and easy pudding recipe with canned pineapple too.
•  Omit rice bran oil and replace it with ghee if you are serving this at room temperature.
• you can present it any number of ways and if  you really want your pudding to be on everyone's lips (spoken as well as eaten)you should display it in a way that draws the most attention.