Sunday, January 22, 2012

Plantain fry/ Aratikaya vepudu

Ingredients :

2 plantains (peeled and cut into pieces)
1 onion chopped
4 tbsp oil
1 tsp cumin seeds
1 tsp mustard seeds
2 dry red chillies
1/4 tsp turmeric
1/4 cup coconut pieces/ coconut powder
5 garlic cloves
1 tsp coriander seeds/ coriander powder
1 tsp chilli powder

Preparation :

1. Heat oil in a pan add cumin seeds, mustard seeds, dry red chillies and curry leaves then add onions saute for 2 min
2. Now add plantain piece, turmeric and salt mix well cover and cook on a low flame until plantain pieces become soft. Grind coconut, garlic, coriander and chilli powder to fine powder.
3. Sprinkle masala powder mix well and saute for 2 to 3 min. Finally check for seasoning and serve hot.

Thursday, January 19, 2012

Chicken Biryani

Ingredients :

  • 3 Tbsp oil
  • 2 Tbsp ghee (clarified butter)
  • 4 cloves
  • 2 (1 inch) Cinnamon
  • 2 green Cardamoms
  • 3 Bay leaves
  • 2 green Chilies (chopped)
  • 10-15 Cashews
  • 2 Tsp Ginger Garlic paste 
  • 1 big Onion sliced
  • 1 pound/ 1/2 kg Chicken 
  • 1 Tsp red Chili powder (to taste)
  • 1/2 Tsp Turmeric powder
  •  salt to taste
  • 1 Tsp Cumin Coriander powder
  • 2 Tsp biryani masala
  • 2 cups of fresh mint leaves (chopped)
  • 2 cups of fresh green Coriander (chopped)
  • 1 cup fried onions
  • 1/2 cup yogurt
  • 2 cups Basmati Rice (washed and soaked in water for at least half an hour)
  • 2 Tsp oil
  • 1/4 Tsp Caraway seeds (shahi jeera/black cumin seeds)
  • 1/4 cup of milk
  • a few strands of Saffron (kesar) 

Procedure :

1. Heat oil and ghee in a deep pan, add the bay leaves, cloves, cinnamon and green cardamoms. When they crackle, add the cashews, ginger garlic and chilies. Saute for a minute and add the chopped onion and fry for 2 minutes. Now add the Chicken cook on a medium high heat till all the water dries up. To that add turmeric, salt, chilli powder, cumin coriander powder, biryani masala, 1/3 fried onions, 1 cup mint leaves, and 1 cup coriander leaves. Add 1/2 cup yogurt mix well and adjust the seasoning and switch off the flame.

2. Boil the soaked rice with 1/4 tsp of Shahi jeera (caraway seeds) 2 tbs oil and some salt. The rice should absorb the salt otherwise the biryani will be tasteless. Cook the rice until 3/4 cooked do not over boil the rice. Now strain the rice and spread it out on a flat tray or surface, so that it cools faster. Soak the saffron in 1/4 cup milk.

3.  Use a heavy bottom pan with a lid. First spread some ghee at the bottom of the pan. First layer chicken, second a layer of rice now sprinkle a generous handful of chopped coriander mint and fried onions. Repeat the layers with rice being the top most layer. Sprinkle the leftover onions, mint and coriander leaves.

4. Pour the saffron milk on the top using a spoon, evenly covering the whole area. Once all layers are set cover with lid and place this pan on top of a cast iron tawa (on which chapatis are made) or another heavy bottom pan in order to prevent the bottom layer from getting burnt cook on very low flame for 40 minutes.

5. If you have oven pre heat the oven to 350°F place biryani in the oven for 30 minutes. Cool for 5 minutes and enjoy the biryani.

Wednesday, January 18, 2012


Ingredients :

Raw rice- 4 Cups
Jaggery- 2 1/2 Cup
Cardamom powder- 1/4 tsp
khus khus /Poppy seeds - 2 tsp
Sesame seeds -2 tsp
Water -1 cup
Ghee/butter - 1 tsp
Oil for deep frying

Procedure :
1. Wash and Soak the rice in water overnight.. Drain the rice and spread it on a clean cloth in a shady area. It should not be fully dry but should still have some wetness in the rice. Grind the rice and sieve it to a fine powder.

2. Cut the jaggery into small pieces or grate it. Add 1 cup of water in a thick bottom pan and add the jaggery to it. Cook on medium flame and When the jaggery melts completely filter it in a strainer to get rid of the dirt. Keep stirring the filtered jaggery in low heat. The consistency here is very very important. Check the consistency by pouring a drop of syrup in a cup of water. The syrup should not melt in water and when touched by finger it should roll into a soft ball. It should not be hard.

3. Immediately switch off the stove and add cardamom powder, ghee, sesame seeds and khus khus /poppy seeds. Stir well and add the rice flour to it little by little . Mix well so that no lumps are formed.

4. Heat oil in a pan, divide the dough into lemon size balls and place the balls in a plastic sheet and using little oil shape it to form small patties or  round puris. Deep fry in hot oil on low heat  until golden brown on both sides. Once done remove from the oil place between two ladles and press them immediately. (usually when frying Ariselu they absorbs oil so when you remove from the oil you have to press them and remove the extra oil). Remove the oil completely and drain on a kitchen towel.

5. Let them cool and store in a air tight container they last for a month. Delicious ariselu are ready.

Thursday, January 12, 2012

Onion pakodas

Ingredients :

Gram flour (Besan) 1/2 cup
Rice flour 1/4 cup
Baking soda big pinch
Onion chopped lengthwise 1 1/2 cup
Finely chopped green chillies 2
Coriander leaves 1/4 cup
Salt as per taste
Oil to frying

Preparation :
1. Take a pan and heat oil for frying pakodas.
2. Take a bowl and mix all the Ingredients with little water so that the onions are coated with the flours.
3. Put the onion batter here and there and fry the pakodas to golden brown and serve hot.

Potato fry

Ingredients :

4 potatoes
1 big onion thinly sliced
3 green chillies sliced
1/2 tsp channa dal
1/2 tsp urad dal
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2 dry red chillies pieced
2 strings curry leaves
1 tbsp ginger garlic paste
1/2 tsp turmeric powder
1 tsp chilli powder
1 tsp garam masala
salt to taste
3 tbsp oil
coriander leaves for garnish

Preparation :

1. Boil the potatoes peel the skin and dice to pieces.
2. Take a pan heat the oil and add channa dal, urad dal, mustard seeds, cumin seeds, red chilli pieces, and curry leaves and fry for 1/2 minute.
3. To that add green chilli pieces, and onion pieces and fry till they turn transparent and add ginger garlic paste and cook for a minute.
4. Add turmeric powder, red chilli powder, boiled potato pieces, salt, garam masala powder and fry for 5 minutes mixing well.
5. Finally check for taste, garnish with coriander leaves and serve.

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