Tomato Onion Chutney
Tomato Onion Chutney
Ingredients
2 tomatoes(chopped)
An onion (chopped)
A green chilli (half slit)
A piece of ginger(chopped)
3 garlic cloves (chopped)
1 tsp coriander powder
1 tsp red chilli powder
1/2 tsp turmeric powder
Oil for frying
*@ Temper*
1 tsp mustard seeds
1 tsp split urad dal
1/2 tsp split channa dal
A pinch of asafoetida (optional)
Curry leaves
***
Dash of cumin powder
Freshly ground black pepper powder
Coriander leaves (optional)
Method
Heat oil in a pan & fry onions to light golden brown.
Add chopped ginger, garlic & green chilli.
Then add turmeric powder, chilli powder & salt .
Fry for a while & then add chopped tomatoes .
Fry for a while & add some water.
Cover & cook for just 3 mn.
Remove from fire.
***
Heat oil in pan & splutter mustard seeds.
Add urad dal, channa dal , asafoetida & curry leaves.
Then add to the prepared curry.
Garnish with freshly ground pepper, cumin powder & chopped coriander leaves.
Serve with Dosa / Idli .
Rum Raisin Bread Pudding
Rum Raisin Bread Pudding
Ingredients
1cup raisins
2 tbsp rum
4 slices of bread
3 eggs(beaten)
2 cups milk
3 tbsp sugar
25g butter
Dash of nutmeg powder
Walnuts
*Caramel*
100g cane sugar
4 tbsp water
Method
Soak the raisins in rum.
Make caramel & spread at the bottom of a greased cake tin
Boil milk in a thick bottomed vessel & transfer to a bowl.
Soak bread in the milk for 5 mn.
When completely absorbed, crush it.
Whisk eggs with sugar & a pinch of salt.
Pour it over the bread & mix well .
Then stir in rum raisins & walnuts.
Next add nutmeg powder & stir the mixture.
Pour it into greased cake tin .
Pre heat oven to 200°C.
Place the cake tin in a pan filled with water.
Steam cook for 35-40 mn, until it sets.
Remove from the oven & set aside to cool.
Cashew Chicken Curry
Cashew Chicken Curry
Ingredients
1 kg chicken
Salt to taste
*Dry roast *
1/2 tsp turmeric powder
1 tsp kashmir chilli powder
1 tbsp coriander powder
1/2 tsp cumin powder
1 tbsp poppy seeds
10 cashew nuts
*Blend*
3 onions (chopped)
3 garlic cloves(chopped)
A piece of ginger(chopped)
2 green chillies(chopped)
1 cup curd
***
A tomato(paste)
* Spices*
A cinnamon stick
2 cardomoms
2 cloves
Oil for frying
Coriander leaves
Garam masala
Method
Dry roast the ingredients & marinate chicken.
Blend all the other ingredints to a fine paste &transfer to a bowl.
In the same mixer, blend tomatoes & keep aside
***
Heat oil in a casserole & fry spices.
Then add marinated chicken pieces.
Fry for a while & then add blended paste.
Cook for a while & then add blended tomato & some water.
Cover & cook, stirring from time to time. (25mn)
When cooked, remove from fire.
Garnish with coriander leaves & garam masala.
Serve with rice / any type of bread.
Corn meal Rotti
Corn meal Rotti![2507181628663bntn00plmj[1]](http://p2.storage.canalblog.com/22/70/905585/71228708.gif){kind=small}
Ingredients
1 cup freshly grated coconut /dessicated coconut
2 shallots finely chopped
1 onion (chopped)
1 tsp fennel seeds
A green chilli
A piece of ginger
Few curry leaves
***
200g corn meal
200g flour
1 tsp salt
2 cups warm water
Method
Coarsely grind first six ingredients & add to the rice powder.
Add water to get a semi-thick dough .
Cover & keep aside for an hour.
***
Make lemon sized balls.
Take a dough ball & pat it into thick rotti on a greased (banana leaf / aluminium ).
Heat a non stick pan & cook the rotti.
Flip & cook the other side.
Repeat the process with other dough balls.
Serve with Veg/Non veg Curry.
Bhutte Ki Kheer / Sweet Corn Payasam
Bhutte Ki Kheer
Ingredients
250g sweet corn(canned)
1 tbsp ghee
***
A bay leaf
2 cloves
A piece of cinnamon
500ml milk
70g sugar
A pinch of salt
1/4 tsp cardomom powder
Chopped pistachios
Chopped almonds
Raisins & Cashews
Method
Open the can & remove the decant water.
Wash twice with water & drain.
Blend to a fine paste & keep aside.
***
Heat ghee in a pan & fry the blended corn.
When it turns light brown, remove from fire.
***
Gently heat milk with cloves, bay leaf & cinnamon stick .
When it boils, add corn paste & sugar.
Mix well, boil & until the mixture is thick.
Remove from fire & the add a pinch of salt & cardomom powder.
Heat ghee in a pan & fry raisins & cashews
Decorate with chopped pistachios & almonds.
