Thursday, 29 November 2012

Tomato baath (Biriyani-styled yummy tomato rice)

This fabulous rice is quite irresistable... try once and u will be asked to prepare regularly  !!!!

Ingredients required

To temper
  • 5-6 tsp oil
  • Half cup finely chopped garlic
  • 2-3 whole red chillies, broken
  • 1 tsp whole jeera
  • 1/2 cup finely sliced onion
  • 1/2 cup finely sliced tomatos
  • 1 tsp garam masala
  • 1 tsp red chilli powder
  • 1/2 tsp hing/perungayam
  • 1 tsp dhanya powder
  • 1 tsp jeera powder
  • 1 tsp salt
  • 1 1/2 cup basmati rice
  • 11/4 plain water
  • 4 tsp finely chopped coriander leaves


Heat oil in vessel and add ingredients for temper

Add in onions, saute till golden brown 
Add in tomatos and spices

Add in tomato puree and water.  Check salt and spice content in water form. 
Add in basmati rice which was soaked for fifteen minutes and cook on open vessel.  It is best to cook basmati rice in open vessel than pressure cooking because pressure cooking makes basmati rice soggy, but cooking in open vessel renders grainy texture of rice.  Cook till rice rises to top and cook for ten more minutes simmer flame with vessel closed. 
Serve hot with coriander leaves garnished

Hmm.... so yummyyyy

Bharwan bainghan (stuffed brinjal)

Ingredients required

  • 7-8 small purple brinjals
For the filling
  • 1 tsp roasted, crushed peanuts
  • 2 tsp grated coconuts
  • 1/4 cup finely chopped onions
  • 1/4 tsp white sesame seeds(optional)
  • 1 tsp garam masala
  • 1 tsp roasted whole jeera
  • 1/2 tsp whole dhaniya
  • 1/2 tsp crushed peppercorn
  • 1/2 tsp red chilli powder
  • 1/2 tsp salt
To temper
  • 3 tsp oil
  • 1/2 tsp rai/mustard seeds
  • 1/2 tsp jeera
  • 3-4 curry leaves, chopped finely
  • 1/2 tsp salt
  • 1/2 tsp garam masala
  • 3 tsp of finely chopped coriander leaves, to garnish


Blend the ingredients given under filling portion, keep aside.  Wash brinjals. By holding the stem of the brinjal by ur fingers, make two slits both horizontally and vertically.

Through this gap, place ur filling prepared and arrange filled brinjals in ur plate

Meanwhile heat oil in kadaai, and add ingredients for temper one by one,  when done, placed stuffed brinjals and cook.

When brinjals are almost half done, add tomato puree followed by salt and garam masala.  Cook till done and serve hot garnished with coriander leaves

Dal aur lehsun ki chutney

Ingredients required

  • Handful of urad dal
  • 4 tsp oil
  • 2 tsp of chana dal
  • 4-5 whole red chillies
  • one cup of finely chopped onions
  • one cup of finely chopped tomatos
  • 8-10 garlic pieces
  • half cup of chopped coriander leaves
  • 1/4 cup of chopped mint leaves
  • 1/2 tsp hing/perungayam
  • 1 tsp thick tamarind extract
  • 1/2 tsp salt


In a kadaai, add oil and saute whole red chillies.  Add urad dal and chana dal, saute till golden brown, keep mixture aside to cool.  In same pan add onion, tomato, garlic, coriander and mint leaves and saute till tomatos are soft and mushy.  Blend both redchilli-dal combo and onion-garlic combo together with tamarind extract, hing, salt.  Serve with idly/dosa.

Tuesday, 27 November 2012

Coconut cream

Coconut cream is thick textured than coconut milk, and is used in making various desserts, baking and gravies etc.

Ingredients required are coconut gratings from 2-3 whole coconuts, half cup water.
Prepare thick coconut milk by grinding coconut gratings with water and strain it.  Take the first extract (ie thick coconut milk) and refridgerate it to get set.  This may take six to seven hours

 After that, take coconut milk out, you may find coconut milk getting separated to two distinctive layers, the creamy part will settle in top surface, whereas the liquid settles in bottom
Take the cream part and use the liquid as per you desire, this cream is called as coconut cream.

Monday, 26 November 2012

Besarette dosa

Ingredients required are 3/4 cup green gram dal, 1/2 cup uncooked rice, 2-inch piece of ginger, 4-5 green chillies, 1/2 tsp of hing, 1/2 cup of water  and 1 tsp of salt

Soak green gram dal and rice overnight and grind them in morning with all other ingredients
Leave this batter for ferment for atleast six hours, or till batter rises up.

The batter will be ready for next day breakfast, spread ladle of batter in preheated tawa and cook on both sides

Serve this with coconut chutney...


Sunday, 25 November 2012

Soya aur tarkari ki masala

This gravy is cooked with soya balls with other vegetables

Ingredients required

For gravy base
  • 1 cup chopped onions
  • 1 cup chopped tomatos
  • 1 tsp ginger-garlic paste
  • 1 tsp finely chopped green chillies
  • Handful of mint leaves
  • 2 tsp khoya
  • 1 tsp garam masala
  • Pinch of haldi/turmeric
  • 1 tsp Everest Kitchen King masala
  • 1/2 tsp salt
  • 1/4 cup soya balls cooked with one cup of water and half tsp salt
  • 1/4 cup milk
  • 1 cup mixed boiled vegetables like cauliflower, potato, carrot and beans


Combine all ingredients under gravy base and saute over medium flame for 20 minutes.  Cool and grind into paste

In another kadaai, heat oil and shallow fry cooked soya balls, add other veggies also

Add blended paste and 1/4 cup milk.  Cook for 5 minutes simmer flame and serve hot with rotis

Hyderabadi vegetable sandwich

Ingredients required

For temper
  • 3 tsp oil
  • 1/2 tsp jeera
  • 1 tsp chopped green chillies
Other ingredients
  • 4 tsp finely chopped onions
  • 2 tsp curd
  • pinch of haldi/turmeric
  • 1 tsp ginger-garlic paste
  • 1/2 tsp salt
  • 1/2 tsp garam masala
  • 1/2 tsp jeera powder
  • 1/2 tsp dhanya powder
  • 1/2 cup of tomato puree
  • 1 cup of boiled mixed vegetables like cauliflower, potato, carrot, beans
  • 3 tsp of grated cheese
  • Milk bread- four slices


Heat oil and add temper

Add finely chopped by onions followed by spices, curd.

Gently mix in tomato puree and veggies

Cook till done.  Note that mixture should be dry, otherwise continue sauting till u get an dry one.  If it is wet, sandwich will become soggy and it will spoil its very appearence.

In a tawa, toast bread slices and spread filling on one bread slice quite evenly

Throw in cheese gratings and cover with another bread slice.  Toast well, cut into slice and serve

Hmm..... yummyyyyy

Thursday, 22 November 2012

Dal bukhara

Dal bukhara( is from town called bukhara from uzbekistan country) is another dish cooked with black urad dal, though it might resemble dal makhni, the difference between them is that dal makhni with dark grey colour is made with a strong buttery flavour with spices to add its part, but bukhara is reddhish brown coloured with tomato as its dominant flavour.  So the recipe is as follows:

Ingredients required

To be pressure cooked
  • 1/2 cup black urad dal, soaked overnight
  • 1 tsp finely chopped green chillies
  • 1 tsp finely chopped ginger
  • 3 tsp finely chopped mint leaves
  • Pinch of hing/perungayam
  • one cup water
Other ingredients
  • 3 tsp oil
  • 1/4 tsp crushed cinnamon
  • 1/4 tsp powdered cardamon
  • 2 cloves
  • 4 tsp finely chopped onions
  • 1 tsp ginger-garlic paste
  • 4 tsp finely chopped tomatos
  • Pinch of turmeric
  • one cup tomato puree
  • 1/2 tsp garam masala
  • 1/2 tsp chilli powder
  • 1 tsp dhanya powder
  • 1 tsp salt


Pressure cook dal with all ingredients given under pressure cook column, keep aside
In a separate pan, heat oil and add cinnamon, clove and cardamon powder.

Add onions and saute till they turn pink.  Add ginger-garlic paste

Add chopped tomatos and saute till they turn mushy

Now, throw in spice powders along with pressure cooked dal

Finally add tomato puree

Serve hot with rotis

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