Showing posts with label Curd. Show all posts
Showing posts with label Curd. Show all posts

Wednesday, June 25

Kadai Chicken.

Kadai Chicken is also known as a kadai ghost prepared with mutton or lamb and this dish is originated from Pakistan and North India. This dish is known for it's spicy and flavourful taste and can be served with naan, roti or jeera rice. As everybody knowns this days cooking is all about experimenting and cooking something different and that how I keep trying something new every time. I have added capsicum in to this dish which is optional and I have used milk instead of cream and it still gave me the thick and creamy gravy which went very well with homemade garlic naan. It is worth trying this recipe and you will be very happy with the results.

Ingredient's to make kadai masala.
1tsp whole coriander seeds
2 dry red chilli
1/2tsp cumin
1/2tsp black pepper
3 bay leaves
2 green cardamom
3 cloves
1inch cinnamon stick.
(Dry roast all the above in ingredients and grind it to a fine powder)

1/2kg chicken (cut into medium pieces)
1 big onion (finely chopped)
1 cup tomato puree
1 medium green capsicum (cut into small cubes)
1tsp ginger garlic paste
1tsp red chilli powder, 1/2tsp turmeric, 1tsp coriander powder
1tbsp kadai masala, 1/2tsp garam masala
1tsp kasoori meethi (dry fenugreek leaves)
1/4cup curd, 1/4cup milk
1tsp lemon juice
Oil and Salt to taste.

Cooking Method.
In a wok, add oil and fry ginger garlic paste, then add onion and fry for 2 minutes. Add turmeric, salt and chicken, fry for 2 to 3minutes. Then add red chilli powder, coriander powder, garam masala and kadai masala fry for another 2 to 3 minutes. Then add the tomato puree, curd, milk and capsicum and cook for 7 to 8 minutes or till all the masala is coated well to the chicken and oil starts floating on top. finally add lemon juice and kasoori meethi and give a quick stir.
Serve hot with Naan. Roti or Rice.

Wednesday, May 28

Instant Rava Idli.

Instant Rava Idli is the best and healthy breakfast. Idli use to be only breakfast dish before in my house but nowadays it has taken the place in lunch, dinner and even evening snacks too. I'm a very big fan of idlis because there is no oil or any masala and they taste great without chutney too. Here in England I'm not able to make over night idli or dosa batter because of the horrible climate, since last 4days it is continuously raining. Keeping this climate in my mind I came up with instant idea using little bit of active yeast.. I know it wont give the same taste but it's better then nothing and I'm happy with it. For this rava idli instead of yeast I have used baking soda and they were very soft and spongy. If your idli is soft and spongy then what else you want.

1 cup rava (sooji)
3/4 cup curd
1/2tsp finely chopped giner
1 small onion, 2 small green chillis (finely chopped)
2tbsp chopped coriander leaves
Pinch of baking soda
1/4cup of water
Salt to taste.

Ingredient's For Tempering
1/4tsp channa dal
1/4tsp urad dal
1/4tsp mustard
Few chopped curry leaves
1tbsp oil.

Cooking Method.
In a big mixing bowl, add rava(sooji), curd, onion, green chilli, ginger, baking soda, salt and water, mix them all together well and set it aside for 10 minutes.
In the mean time heat water in a idli steamer and make tempering using all the tempering ingredients. Then mix the tempering into the rava mixture and give quick stir, add more water if you needed to bring it to the right consistency of idli batter. Now pour the ladle full of idli batter into the idli maker trays and steam them for about 15 to 20 minutes.. Take idlis out.
Serve hot with Coconut Chutney and Sambar.

Tuesday, December 17

Kesar Shrikhand. (Low Calorie Yogurt Dessert)

Kesar Shrikhand is healthy Indian dessert made from strained curd. This is a low calorie, rich and creamy yogurt. Shrikhand is generally flavoured with saffron, cardamom and dry fruits even it is served with fresh fruits or as a standalone dessert... I was not knowing what is shrikhand and how it taste, I had heard about it but never tasted before I meet my H, I still remember that day when he had got a pack of Haldiram's shrikhand and I told him that why did you get such a expensive curd, you should have just bought a pack of curd which will not cost more then 10rs. He look at me and said you don't know what is this? and I told him yes ofcourse I know this some weird color curd. He started laughing and said this is shrikhand my dear and I can't belive you have still not tasted this and my reaction was ohhh this is shrikhand from then I know what is shrikhand and how it taste like..

I made this dessert last week and it tasted better then the store bought and I did not get the perfect color of saffron while I was taking pictures and I did take the pictures soon just because I knew that it will be over and I was not sure when I will make this dessert again.. After 2 hours I had got the perfect saffron color and it was looking beautiful... Do try this wonderful low fat dessert and serve as you like...

2 cups yogurt
1/2 cup powdered sugar (add more if you like)
10 to 15 saffron strands
3tbsp finely chopped dry fruits (pistachio, almond, raisin and cashew)
2tsp milk
Pinch of cardamom powder.

Spread clean muslin cloth on a big plate. Place yogurt in the center. Wrap and tightly tie muslin cloth.
Hang yogurt for 2 to 3 hours or until all water is drained off from yogurt. It should become very thick.
After that untie muslin cloth and transfer thick strained yogurt to bowl.

Add sugar and cardamom powder and mix well until smooth.
Dissolve saffron in milk and add it to the yogurt mixture and mix well. Then refrigerate for at least 1 to 2 hour before serving.
Garnish it with dry fruits nuts and serve chilled.

Thursday, December 5

Salli Murgh. (Parsi Chicken Curry)

Salli Murgh. Spicy Parsi Chicken Curry. This is basically yoghurt base chicken curry and served with fine fried potatoes straws, but this time I have tried with little thicker fried potatoes and saved the thin potato straws recipe for the later... I got this recipe from Vahchef on youtube and it was so easy to cook and the way he was eating my mouth started watering. Without wasting a minutes I cooked this curry and my hubby also loved it. When my hubby finishes his full potion of non-veg dish what I have served him, that means it is worth trying new dishes in non-veg... It is always a good idea to serve different dishes to our loved ones...

1/2kg chicken (cut into medium pieces)
1 large onion (finely chopped)
2 whole green chillies
1 cup yoghurt
1tsp red chilly powder, 1/2tsp turmeric
1tsp coriander powder, 1tsp chicken masala
1tsp ginger garlic paste
1/4tsp cumin seeds
1 green cardamom, 2 cloves, 1 cinnamon stick
2 bay leaves
Salt to taste
3tbsp oil.

Ingredient's for Potato Straws.
1 large Potato (peel and cut into thin or thick straws)
Oil for deep frying
Pinch of salt.

Cooking Method.
In a deep frying pan add the oil and deep fry the potato to lite golden brown and set it aside for later use.
In the same frying pan leave 3tbsp of oil and take the rest. When the oil is hot, add cumin, bay leaves, cardamom, cloves and cinnamon, when they start crackling, add chopped onion, whole green chilli and fry to golden brown, add ginger garlic paste, chicken and salt, fry the chicken for 2 to 3 minutes.
In a small mixing bowl add yoghurt, red chilli, turmeric, coriander and chicken masala and blend the nicely. then add into the chicken and give a good mix and cook on a medium flame for another 20 to 25 minutes.
Take out in a serving bowl and garnish with fried potatoes straws.
Serve hot with Roti, Nan or even with Rice.

Monday, November 25

Dahi Vada.. (Curd And Lentil Vada With Tangy Tamarind Chutney)

Dahi Vadas are lentil dumplings topped with a spicy savory yogurt and tamarind chutney. These are great as a side dish on any occasion or served as a chat too.. This dahi vada was made by Nupur my friend on Diwali day in a different way and with different ingredients... I use moong dal to make dahi vade but she made it with urad dal, exactly the way we cook medu vada. It was very good and I'm happy to know one more recipe of dahi vada..

To be honest I'm not a great fan of dahi vada, because of that only I use to avoid cooking.. But this time it was totally opposite because of the tamarind chutney, I ate 2 dahi vada with lots of tangy tamarind chutney and chat masala.. It was awesome and I have a plan to cook it again in some time... Thanks to my friend Nupur for a such a yummy dahi vada recipe..

Ingredients For Vadas.
1 cup urad dal
Oil for deep frying.

Ingredient's For Curd.
1 1/2 cup yogurt
3tbsp milk
1tsp salt
1/2tsp roasted cumin powder.

Ingredient's For Tamarind Chutney.
1cup tamarind pulp
2tbsp sugar
3/4 cup jaggery
1/4tsp red chilly powder
1/2tsp roasted cumin powder
Pinch of salt.

Cooking Method For Tamarind Chutney.
In a heavy bottom pan, add all the ingredinets of tamarind chuteny and cook on a low flame, till tamarind pulp becomes semi thick and dark in color.. That will take about 30 minutes. (keep stirring in between to avoid sticking at the bottom) When it is done take out in a bowl and allow it to cool.

Cooking Method For Vada.
Wash urad dal several times until the water appears clear and soak it over night.
Drain the water and blend dal to very creamy texture. Just using enough water as needed to blend. 
Whip dal batter using a spoon in a circular motion for about two to three minutes until batter become light and fluffy. If needed add few spoons of water.
In a deep frying pan add oil and allow oil to become hot on medium flame. To check if oil is ready put a little batter into the oil, oil will sizzle and batter should start expending upwards slowly without changing color.
Then place a plastic sheet on to a flat surface and apply little water, then put 2tbsp batter on to plastic sheet and slowly flatten the vada and make a small hole in a centre. Take the plastic sheet slowly up and leave the vada into hot oil for frying. Fry until they are golden brown and fry the vadas in small batches
After you have made all of the vadas, place the vadas in luke warm water and soak for about 20 minutes.
Next squeeze the vadas gently to take out the water, be careful not to break the vadas.

To make Yogurt topping and Garnish.
In a large mixing bowl take yogurt, milk and mix until very smooth. add salt and cumin powder give a good mix.
Then soak all the vadas in the yogurt for at least twenty minutes, giving the vadas time to absorb the yogurt.
Slowly pick up each vada and transfer into a serving dish, pouring a few spoons of extra yogurt all over the vadas.
Just before serving, sprinkle red chilly powder and chat masala finish off with a drizzle of tamarind chutney.

Tuesday, November 19

Meethi Thepla.. (Indian Flat-Bread With Fenugreek Leaves)

Meethi Thepla is very famouse Gujarati snack bread. It is very flavorful and makes for a great travel or picnic food. You can serve with Pickle or with plain yogurt. Actually I love most of Gujarati snacks like Dhokla, Thepla, Khahkra and the most favourite of mine is Fafda, I simple love this snacks and can munch any time of the day.. I usually prepare thepla very often for the breakfast, because it is very healthy and easy to cook and easy to eat for the people like my hubby, who is always in a hurry..

You can make them in a bulk and store them for 4 to 5 days and they will taste same... There are many different version to cook, but I follow one very simple recipe sometime I do change ingredients but most of the time it is simple. Do try this recipe and serve healthy food to your loved ones..

1 cup Whole Wheat flour
1/2 cup Besan (Chickpea flour)
1 cup Methi (Fenugreek) leaves
2-3 tbsp Curd
1 green chilli (finely chopped)
1/4tsp ajwain (carom seeds)
1 tsp Coriander powder, 1/2 tsp Red chili powder, 1/2 tsp Turmeric powder
2 tbsp Oil
Salt to taste
Oil/Ghee,to roast theplas.

Cooking Method.
Chop meethi leaves finely and set it aside.
Take a big bowl and add wheat flour and besan along with all the masalas and mix well.
Add oil and curd and rub and mix the flour nicely. Now add methi leaves, with little water and knead till the dough is smooth and soft.
Grease your hands and knead it again until it gets the elastic texture. cover it and leave it for 10-15 mins. 
Make medium size balls of the dough and roll it to a disc of 6'' in diameter by dusting it in between with the dry flour.
Heat a tawa and place the rolled thepla on the tawa and let it cook slightly on one side. Turn it to the other side and apply oil and then turn it again and apply oi and let it roast on both sides till it forms the brown spots.
Prepare all the theplas in the same manner and stack them in a roti basket.
Serve the theplas hot/warm/cold with Pickle and yogurt.

Monday, October 21

Instant Wheat Dosa..

Instant Wheat Dosa.. This is a very easy and healthy dosa prepared with just few ingredients (wheat flour, rice flour, curd and salt) and this is one of the healthy way to start your day or even when you have very less time to cook something healthy and delicious, then this is the best option.. There are many ways you can cook this wheat flour dosa, but I like this one because it looks neat like a normal dosa. or else wheat flour dosa usually looks very messy. This dosa batter is bit thick compare to the usual wheat dosa batter and it works very well on pan and keeps the kitchen clean. That is the most important thing I want in my kitchen.. Can change or add more ingredients according to your taste...

1 cup whole wheat flour
1/4 cup rice flour
1/2 cup curd or butter milk
1tbsp butter
1 cup water to make a dosa batter (you can even add more water if needed)
Salt to taste
Oil for applying on pan.

Cooking Method.
In a large mixing bowl, add both the flour and butter, mix it nicely.
Then add curd, salt and water, make a batter( batter should be the same consistency like normal dosa batter) and keep it aside for 2 to 3 minutes.

Now heat a tawa, once the tawa is heated, reduce the heat to medium, pour a ladle of batter and make round shape dosa and pour little oil from top and cook till crispy on the edges.. Repeat the same process for rest of the batter.
Serve immediately with Coconut or Peanuts chutney..

Thursday, October 17

Chicken Bezule.. (Mangalorean Street Food)

Chicken Bezule..Chicken bezule is a popular appetizer which is sold in the streets of Mangalore. These are perfect little bites fit for a cocktail party or even as a snack... I adopted this recipe from Vah Chef, I really like watch his videos on youtube, not because he cooks good, I like the way he eats after finishing his cooking, that makes my mouthwatering... I watch his videos quite often and never try any of them, but this chicken bezule video tempted me so much that I tried it immediately. It was tasting like the same chicken which I had in mangalore long back... This is one of the best chicken starter to serve on a rainy day or even when you have guest at home. Make this street food at home by adding your love and serve...

1/2kg chicken (bite size pieces)
1tsp ginger garlic paste 
1tbsp lemon juice 
1tsp curd 
1tsp chilli powder , 1/2 tsp cumin powder, 1/2tsp coriander powder, pinch of turmeric
2 strands finely chopped curry leaves 
2 finely chopped green chilli
pinch of red food colour 
2tsp all purpose flour (maida)
1tsp corn flour 
Oil for deep frying.

Cooking Method.
Combine all the above ingredient's and Marinate for 2 to 3hours 
Heat oil in a deep frying pan and Fry the chicken pieces to crispy. Do not over crowd the pan. fry in a lesser quantity.
Then in the same oil deep fry few curry leaves and strain excess oil and sprinkle over the chicken..
Serve hot with sauce of your choice..

Friday, September 27

Ragi Malt.. (Finger Millet Porridge With Yoghurt)

Ragi Malt.. Drinking or eating Ragi is very good for the health and Ragi also know as finger millet is a rich source of calcium, protein, fiber, iron and other minerals. I really want to bring back these old and forgotten recipe to our modern life style.. This recipe looks very simple but very very healthy, this porridge is still daily drink in many houses of Karnataka.. Ragi can be used in many ways, you can even make Ragi balls, Roti's, Dosas, Idlis etc...

During Ramzan my mom use to cook this in a bulk and make all of us to drink everyday, sometime I use to just drink this porridge and keep the fast, though I don't like it.. But slowly I started liking this porridge and I cook this atleast once in a month.. I know I know it is not sufficient but still in my opinion having something is better than having nothing... Here come's the healthiest porridge recipe which you can add in you everyday diet...

1cup Ragi flour (finger millet)
2 1/2cup water
1cup yoghurt
1 medium onion, 1 green chilli (finely chopped)
Handful of chopped coriander
Salt to taste.

Cooking Method.
In mixing bowl, add 1/2 cup water and ragi flour, mix it nicely and set it aside.
In a deep pan, add rest of the water and salt, bring it to a bowl.
Then slowly add the ragi flour mixture and keep stirring to avoid any lumps and sticking to the bottom of the pan. cook till the raw smell goes for about 4 to 5 minutes..(keep stirring).

Allow the ragi mixture to cool down a bit, then add yoghurt, onion, green chili and coriander, mix them nicely and Serve warm or cold..

Thursday, September 12

Kathal Kofta.. (Jack-Fruit Dumplings In a Tangy Yoghurt Curry)

Kathal Kofta.. I had heard of this curry before but never eaten in my life before marriage and blogging.. When I had gone to visit my In-Laws place, there I had this curry and I was not knowing till they told me, that curry was made out of jack-fruit. I thought that is mutton kheem, because it was not at all looking like jack- fruit and it was tasting like mutton only. When I asked my elder co-sis then she told me that curry was not mutton kofta curry it was jack-fruit kofta curry. I was shocked and I had no words to say, then I told my MIL to bring again jack-fruit tomorrow so that even I can learn to make this curry.

From then I have cooked this curry in many other version and my H loves it... Actually there in my In-Law's house they only cook one type of green curry, some how I don't like that curry much so only I keep trying other recipes too... This recipe is the best so far, it has got a tangy taste of yoghurt and lovely reddish color...

Ingredient's For Kofta.
250 grams jack-fruit (peeled and chopped in chunks)
A pinch asafoetida
1/2tsp ginger garlic paste
1/2tsp garam masala powder
3tbsp besan (ground bengal gram)
1/4tsp red chili powder
1/4tsp salt
Oil for frying.

Ingredinet's For Gravy.
2 medium onions (grated)
1 medium tomato (grated or finely chopped)
1 tsp ginger garlic paste
1/2 cup beaten yoghurt
1/2 tsp red chili powder, 1/4 tsp turmeric powder, 1 tsp coriander powder
1/2 tsp garam masala powder
1½ - 2 tbsp oil
1 pinch asafoetida 
1/2tsp cumin seeds
Salt to taste
2 cups water
2 tsp fresh chopped coriander (for garnish).

Cooking Method For Koftas:
Boil the jack-fruit with a asafoetida till it is tender. ( pressure cooked them till one whistle escaped)
Smack them by using fork or hands. Add the besan along with the rest of the kofta ingredients to the jack-fruit, gently mix everything together. Make balls and keep them aside on a greased plate.
Heat oil and fry kofta balls in batches on a medium low heat till golden brown. Remove on a kitchen towel and keep aside.

Cooking Method For Gravy:
Heat the oil and add asafoetida and cumin seeds. Once they crackle, add the onions and on medium heat fry till they turn goldenish brown.
Add 2-3 tbsp of water and add the ginger garlic paste. Fry till the masala becomes aromatic and brownish again.
Add the tomato and rest of the gravy ingredients. Fry them on low heat till the oil separates.
Add water and let the masala come to a boil. Add koftas and cook further for 3-5 minutes on medium low heat. Then add beaten yoghurt and swtich off the flame.
Garnish with chopped fresh coriander and Serve hot with chapatti or rice.

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