Tuesday, September 20, 2011

Lamb/Goat Biryani

This one is a typical dish from my home town.The moment i say that i am from that place people ask, do you know how to cook Biryani.Biryani was originally made by royal cooks for  Moguls and Nizams since to it has all kinds of spices and protiens which is perfect for medicinal as well as health benefits for heeling the wounded ones.It's to cook too as its just one pot wonder.

So, without further ado here is my recipe...which everyone of my guests loved it.I am sure even you all would like it.

Lamb/Goat -1lb
Onion -1 big/2 medium
Green chilies -5 or 6
Mint leaves - 1/4 cup(save some for garnish)
Coriender leaves -1/4 cup(save for garnish)
yogurt -1/4 cup
Ginger& Garlic paste -2.5 table spoons
Red chilli powder or flakes -1 teaspoon
whole spices -Cloves,Cardamom,Cinnamon,Bay leaves,Shahi Zeera(cumin)
Oil & ghee- 2/3 cup oil and about a 2 tablespoon of Ghee(Clarified butter)
Lime juice -1tablespoon
Biryani masala - powder cloves+cinnamon+Cardamom+Big cardamom+Mace+Star Anise =1.5 tablespoon(reserve 1/2 teaspoon  masala for final garnish)
Basmati Rice(Aged) -1.5cups.
Saffron -Dry roasted and soaked in 2 tablespoon of  milk

Cut the  Lamb in around 3 inch pieces with bones, wash,clean and drain out the water real good.Marinate the meat in a bowl with biryani masala,Ginger & Garlic paste,Redchilli powder,salt and keep it aside covered.

Slice onions,slit green chillies,finely chop mint & coriender leaves.In a big pan/pressure cooker whatever you are using for making the gravy heat oil and ghee.Throw in whole spices Cloves,Cinnamon,Cardamom.Fry the onions until slightly gloden brown and save few for garnish.Add the marinated lamb,green chillies,mint and coriender leaves.Stir and mix well all the spices and herbs well untill incorporated.Cook until the meat changes its colour and slightly becomes brown.Now add the little water and beaten yogurt  to lossen up the gravy.Now cover the lid and let it cook until the lamb becomes tender and all the gravy is soaked up in the meat leaving about 1/4 cup of it leaving oil sides of the pan.

Cook rice with shahizeera,salt,Bay leaves just about half done and strain off the water.
Finally top the gravy with rice and level evenly all around the pan and top it with fried onion,mint and coriender leaves,Biryani masala,Lime juice.Then swirl aroung the safforn milk on the top.Close the lid and simmer on low flame for about 15-20 minutes.

Tips -1) Instead of making biryani masala you can buy it from any Indian or Pakistani grocers.
         2)Heads up while adding yogurt, it might curdle so make it into thin paste with water or add little water to cooldown just before adding it.
         3) Final simmering time may vary based upon the layers of rice and gravy.The recipe calls for one layer.

Enjoy this with Cucumber,Red Onion slices with few Lime wedges.

Wednesday, March 23, 2011

Spring onion grilled chicken burgers

Now that the sping is here, I felt obligatory to share this recipe.Spring time you get all kinds of fresh vegetables especially the spring onions are more tender and sweet, though available in the market through out the year.One of the easiest and healthiest recipe to try on outside grills.

Chicken patties:

Grounded Chicken -1 pound
4 spring onions
2 green chillies
Coriender leaves -2 tablespoons
Black pepper -1tsp
Coriender powder -1 tablespoon
Red pepper flakes -1/2 teaspoon
Toasted breadcrumbs -1/4 cup
salt -1&1/4 teaspoon

Burger Buns
Cheese slices(optional)
Dijon Mustard
Lettuce leaf

Finely chop the spring onions,Green chillies, Coriender leaves and mix it with ground chicken along with spices and breadcrumbs until  everything is incorporated together.Heat the skillet  or the grill  and then pour some oil on to it or brush oil on the grill whichever you are using then start making chicken patties and start frying the chicken patties 5 minutes each side(1/4 lb each) until they turn golden brown on either side.
Start heating buns and then apply the mustard and mayo on each of the buns then arrange the burger with Lettuce leaf and chicken patty.
Enjoy this tomato sauce or hot sauce!

Monday, March 21, 2011

Dosa made easy

Making Dosa is a very tedious job.In my mom's home the preparations starts atleast a day ahead as the rice takes longer time to soak and grind into fine paste.Now that we are having acess to so many diffirent things in the market we can make it easily.Dosa is one of my favourite breakfast on weekend's.so, whenever I cook this, it takes me back to old days and my kitchen smells  just like my mom's.

Here's is the recipe.

Urad dal(skinless and whole) -1/2cup
Rice flour -1cup
cooking soda -1/4 tsp
salt to taste.
water to consistency.

Soak the Urad dal for atleast 4hrs and grind it into fine paste by adding water to it.Add the rice flour and cooking soda to the urad dal paste by adding water until you get a perfect dosa batter consistency.Allow it to ferment overnight and cook dosa in the morning for breakfast.Add salt just before you are cooking Dosa.
If you are staying in USA or Europe where its very difficult to ferment the batter you can use your oven for fernentation process.Just before going to sleep switch on the oven to 275-300 (summer) or 350(winter) for about 2 or 3 minutes and switch off.Then keep the vessel inside the oven with keep the light on.Don;t cover the vessel tightly as the batter ferment it will ooze up.so, keep in a big vessel to avoid mess inside the oven.
Savour you hot dosa's with a coconut chutney or Sambar.
you can keep the batter in the refrigerator for about 2 or 3 days.

Friday, March 18, 2011

Moong daal & Spinach curry

Moong dal comes in a variety of colours.One can buy it in any Indian stores where it is readily available.For this recipe I am using split skin off yellow daal.you can use any kind of spinach fresh or frozen.Fresh one tastes better.I used the salad spinach leaves for preparing this.I made this yesterday, which happens to be St.Patrick's day celebrated by Irish people wearing or eating something green.Although I donot celebrate this festival I felt like I made it on a perfect day...something green for dinner.

Here is the recipe

Salad spinach -1bag
Moong dal -1/4 cup
Ginger & garlic -1tbs
Onion-1/2 of big bulb
Green chillies -2 or 3
Garam masala powder-1tsp
Red chilly flakes -1tsp
Turmeric -1tsp
Oil -2-3 tbs
Salt to taste.

Soak the moong dal for an hour or so before start cooking.wash and chop the spinach.Finely chop onion and split cut the green chillies.Heat the oil in a skillet and fry the onions until they start changing color.Now add Ginger & garlic paste, Green chillies,garam masala powder,turmeric,red chilly powder and fry for sometime then add the soaked moondal and saute for sometime.Finally add chopped spinach and salt and cover the lid. Keep mixing in between and let it cook until the water gets all soaked up and all dal and spinach incorporate each other.
Savor this curry with roti or plain rice.It's very healthy and good source of  vitamins.

Thursday, March 17, 2011

Cream cheese & Butter Scotch frosted Vanila cake

This cake has very soft texture  like white sponge inside.Its very easy to prepare.I am using using cream cheese and Butter scotch frosting here that's what makes this cake special.This cake can also be used as a birthday cake.

Here is the recipe.

For Vanila cake :
  • 1 cup white sugar
  • 1/2 cup butter
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 3/4 teaspoons baking powder
  • 1/2 cup milk
Preheat oven to 350 degrees F while preparing the cake batter.
In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the milk until batter is smooth. Pour or spoon batter into the prepared pan.
Bake for 30 to 40 minutes in the preheated oven.  Cake is done when it springs back to the touch.

For Frosting:

1/2pkg (4 oz.) cream cheese,softened (Philadelphia is fine or you can use any other)
1/4 butter, softened
1tsp Vanila
21/2 cups of powdered sugar.
 2tbs Store bought Butterscotch syrup.

Beat the cream cheese ,Butter,Vanila in a large bowl until well blended.Add sugar gradually ,beating after each addition until well blended.

Once the cake is baked and cooled down completely, start  frosting  the cake with the help of spatula slowly until the top  is fully covered.Then with the help of a spoon start  pouring the hot butter scotch syrup in a design pattern as you like.Refrigrate and serve.

Wednesday, March 16, 2011

Spring onions Pakoras(Fritters)

Its a very quick and easy way of preparing a snack when you get some guests without prior notice.These have very mild  oniony flavour and the colour contrast
with chickpea flour looks amazing and quite appealing.

Here is the recipe.

5 green onion(spring onion)

1 tsp of chopped green chillies.

1/2 cup of chickpea flour (Besan)

1/2 tsp of cooking soda.

1tsp of Red Chilly powder

Salt to taste.

Chat masala for garnishing.

some water & oil for frying.

Finely chop the spring onions all white and green parts.In a bowl mix these onions with chopped green chillies,Red chilli powder,Cooking soda, and salt with water and make it until you get a thick batter.

Heat oil in a frying a pan and start dolloping the batter with a spoon or hand all around the pan and fry them untill light gloden brown.

Garnish them with Chat masala and serve them hot with tomato sauce or mint chutney.


Monday, March 14, 2011

Tomatillo & Butternut Squash soup

This soup is an execllent comfort food in winters to warm oneself.I make this every now and then in winter as its the season for Butternut squash.

Here is the recipe.

Diced Butternut squash -1cup
Tomatillo (green tomatoes) -1 &1/2-small sized or 1-medium
Diced carrots -1/3 cup
frozen yellow corn kernels -1/3 cup
chopped Jalapeno pepper -1/2 tsp
finely chooped Garlic -2or3 cloves
water -3 cups
some corn chips (Doritos will be good)
salt and pepper to taste

Start with heating a soup making utensil.pour in a table spoon of olive oil and saute garlic and Jalapeno.Then throw in the squash, carrots, tomatillos and sprinkle some salt and pepper.once you mix up everything and hear a nice sizzle add water and close with a lid.After 5-10 minutes you can see that all the vegies become soft and wilted.That's when you pour in the entire mixture of vegetable into a blender and blend it to a smooth consistency.
Now heat the same utensil and throw in the corn and saute it for with salt & pepper.Then pour the entire soup into it.Let it come to boil until the liquid becomes hot.
Serve it in soup bowl with corn chip on the top.
Tip - Don't brown the Garlic, serve the soup hot.