CHICKEN DILL LEAVES BIRIYANI


The dill leaf is a fragrant leaf which has many minerals and health benefits.

I tried this without using mint leaves ,as we normally use in biriyanis,and this seemed

to give a good flavor .You have to use only a handful of these leaves .

So try this recipe and send in your comments.

Ingredients

500 gm basmati rice/seeraga samba (washed and soaked in salt water for 20 minutes)

400-500 gm chicken

2-3 tblsp.ginger-garlic paste

3-4 green chillies(ground)

4-5 onions sliced

10 almonds+10 cashewnuts+1/4 coconut ground to a paste

1 tblsp.garam masala powder/biriyani masala powder

whole spices(3-4 cardamons,1 stick cinammon,5-6 cloves,javithri 1,bay leaf,aniseeds 1 tsp)

a handful of dill leaves

3-4 tomatoes chopped

2 green chillies slit

1/2 cup curd or yoghurt

1 tsp.coriander powder

1 tsp cummin powder

1 tsp.peppercorns

1/4 tsp.turmeric powder

1/2 tsp chilli powder(you could add more if you prefer)

juice of 1 lime

salt to taste

few curry leaves

3-4 tblsp.oil

1/4 cup ghee

coriander leaves to garnish

fried cashews and raisins for garnishing.(optional)

Method

Heat oil in the biriani pot, or any flat thick bottomed vessel.

Add the onions,and fry till brown with the whole spices.

Next add the slit green chillies, peppercorns,ginger garlic and green chilli paste.

Saute till the slit green chilli changes color.Add the tomatoes with salt,and turmeric

Next add the dill leaves, and saute till you get a nice aroma.Add the chicken,and the rest of

the spices.Next add curd with the almond paste.After 5 minutes add 4-4.5 cups water.

Add the drained rice,and mix well.Check for salt taste.Add lime juice.

Once it has a reached a boil, cover with foil/banana leaf.(see note down)Put the lid on the

banana leaf /foil  and cook on a slow flame for just 10 minutes.After it is done,add the ghee

on top with the garnish .

Note:After you cover keep a small pot with hot water, on the cover of the biriani pot to seal

the aroma .

This biriani is mild in color but rich in taste.

 

 

 

CASHEW KATLI


This sweet is made with finely powdered cashewnuts and an addictive sweet.

Iv posted another version of this sweet with date and nut stuffing .

Before i knew how to make this sweet ,i thought it was difficult to get the correct

consistency.Believe me it’s just minutes away to make it,and do try your hand at it.

Cashew katli can be stored in the refridgerator for  a month.

Now for this version of cashew katli

Ingredients

2 cups finely powdered cashewnuts

1 cup powdered sugar

1/2 cup water/milk

1 tsp.cardamon powder

1 tsp.ghee

2-3 tblsp.milk powder (optional)

Method

There are two methods which i have tried, and like to share with you.

Method 1: Heat all the ingredients,except the ghee together on medium flame,till it

comes to a soft dough stage.Lastly add ghee and roll between two sheets of oil paper

after  its cool.Cut into desired shapes.

Method 2: Heat the water and sugar till sugar dissolves.(one string consistency).

Add the rest of the ingredients,and cook  till soft ball stage.Cool,roll out,cut into

desired shapes.

Note : When you powder cashewnuts,run the mixer at high speed and powder at one

stretch,to avoid the release of oils.Sieve for fine powder.

You could dry roast the cashewnuts lightly,and powder  too.

For a richer look you could use silver vark on top of the mixture before cutting.(This does

not contibute to the taste)

 

 

 

 

 

 

 

 

 

 

 

PINEAPPLE CHUM CHUM


This is a north Indian sweet,which is absolutely

gluten free.

It is a variation of rasgulla sweet,originating

from Bengal (India) .

Results will be  best,only if you use the best

cottage cheese,or home made paneer.

If you are using store bought paneer,make sure

the paneer is too soft and  at room

temperature.

So for my version of pineapple chum chum

Ingredients

200 gm paneer/cottage cheese

1.5 tsp.rawa (semolina/rulang) or substitute

with 2 tsp arrowroot.

1 tsp.sugar

For the syrup

1 cup sugar

2 cups water

1/2 tsp.cardamon powder

1/2 tsp pineapple essence.

a few saffron strands/yellow coloring

a pinch of salt

For the filling

1/4 cup khova (mawa unsweetened)

10-15 almonds

10-15 cashewnuts

grated lemon rind 1/4 tsp.

small bits of dehydrated pineapple or stewed

pineapple(optional)

nuts like pistachios,watermelon seeds can be

added.

few cherries to decorate

Method

Knead the paneer ,rawa,and sugar well  to a

soft  pliable dough.

You could use a food processor too.

Make into desired shape ,and set aside.

Now to prepare the syrup

Add all ingredients for syrup in a pressure cooker.

When it is about to boil ,drop in the chum

chums carefully.

Close the lid with the vent on,and cook to two

whistles.

Allow to cool in the cooker itself for 45 minutes.

Open the lid and allow to cool thoroughly.

Once cool slit in the centre and add the filling.

Decorate with cherries.

For the filling-Mix all ingredients listed for

filling and stuff the chum chums.

Note : Do not slit the chum chum when it is

hot .

 

 

 

 

 

 

 

BROWN CHICK PEAS WITH EGG


This is a very easy dish ,made without oil and tasty too.Good to serve at breakfast.

Can be eaten plain or with any type of bread or rotis.

Its mild on spice too.Good for those who love to diet.!

For the recipe.

Ingredients

1 cup chick pea sprouts / chick peas presoaked and cooked

2-3 eggs

1 green chilli finely chopped

1/4 cup curd

1 tsp.ginger garlic paste

a pinch of turmeric (optional)

3/4 tsp.pepper

1/2 tsp garam masala powder.

salt to taste

Method

Mash the boiled chick peas roughly.

Add the curd,ginger garlic paste,turmeric and cook on a slow fire  for 10 minutes.

Add the  rest of the ingredients including the eggs,and keep stirring till you get the

scrambled look.

Remove from  fire .

If you want to spice up more you could, with chillie flakes or chilli powder.

Very easy,Very quick,Very tasty!

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WHITE PEPPER PANEER GRAVY


White pepper is rarely used,in comparison to the  use of black pepper.

Both are considered to be good for health,to scrape cholesterol ,and aid in digestion.

Black and white pepper are the fruit of the same pepper plant,processed separately.

White pepper is gotten by removing the outer layer of the black pepper ,before drying or

after drying.Hosts of health benefits are found in this spice nature has given man!

So let’s get into the recipe

Ingredients

2oo gm paneer/cottage cheese cubed

2 green chillies

1 tsp.white pepper corns

1 tblsp.white poppy seeds (khus khus)

1/4 cup cashewnuts

1/2 cup grated coconut

1 tsp.saunf

1 tsp.cummin seeds

5-6 pips garlic peeled

1 onion

1/4 tsp.garam masala powder

3 tblsp.curd

2 tblsp.oil/ghee

1 heaped tblsp.kasuri methi leaves(dried fenugreek leaves)

1/2 tsp.sugar

salt to taste.

Method

Heat 1 tblsp oil and add green chillies,poppy seeds ,and fry for 2 minutes.

Remove and grind with cashewnuts ,spices and coconut to a smooth paste.

Add the onion to this mixture ,and grind with 1-2 spins,the onion looking coarse.

Heat the remaining oil,add the garlic and the ground paste and saute for about 2 minutes.

Add required salt.

Add curd,cut paneer and enough water to make a gravy.

Cook for 5-10 minutes on medium flame.

Sprinkle methi leaves and  remove from fire.

This can be prepared with chicken,or any other vegetable  too.Can be served with

rotis,hoppers,stringhoppers

or rice.

 

 

 

 

CASHEW KATLI ROLL (with date and almond)


Diwali in the air,thought i’d upload this recipe to meet the season’s search for a sweet healthy and undoubtedly a delight for many,and bet  you can’t stop at one!

Festivals and sweets like this defeat your stand of dieting.Yup ..its  an undeniable fact…Hope you agree with me.

Well for the recipe.

Ingredients

1.5 cups fine cashewnut powder

3/4 cup fine sugar

1/8 cup milk

1 tblsp. milk powder( optional)

1/2 tsp ghee

a pinch of salt

a tiny drop of  yellow color(optional)

Heat all these ingredients in a thick bottomed pan,until it reaches a soft dough stage.

Transfer to another bowl .whilst warm roll between two sheets of oil paper,or polythene

wrap ,into a rectangle shape.Spread the date filling and roll .Cut into  desired portions.

This sweet can be stored in the fridge for a month.

For the date filling

1/2 cup dates

1/2 cup almonds

a drop of rose essence

Blend all the ingredients coarsely.spread on cashew mixture,and roll.

PANEER PULAO (cottage cheese)


This pulao is not very spicy,and needs to be served with any korma or curry and raita.

Fresh green peas,or dried green peas (soaked overnight) also can be added with the

paneer.Even cashewnuts with paneer give a good flavor.

Ingredients

500 gm basmati rice washed and soaked for 10 minutes

200 gm.paneer /cottage cheese cubed.

2 tblsp.ginger garlic paste

4-5 green chillies slit

2 onions sliced

1 handful mint leaves.

1 tsp.coriander powder

1 tsp.garam masala powder

1/4 cup milk/coconut milk

1/2 tsp sugar

1 tsp.peppercorns

4-5 cardamons

1″ piece cinammon

4 cloves

1/2 tsp.saunf

1 bay leaf

2 star anise

1 tiny piece  sea moss (optional ,..i love the aroma )

2-3 tblsp curd

4-5 tblsp ghee/butter /olive oil

salt to taste

coriander leaves to garnish

Method

Heat the ghee in thick bottomed pan ,add the whole spices and the onions ,and saute till

light brown.

Add the slit green chillies and saute till it changes color.

Add the ginger-garlic paste,and curd and cook for a further 1 minute.

Next add the cut paneer, the soaked rice and the rest of the ingredients and cook for 2

minutes.

Add water 1 inch above the rice level .Cover and cook on a slow flame till rice is done.

Garnish with coriander leaves.

 

 

 

 

 

 

 

 

 

 

BANOFEE WALNUT PIE


This pie is made with bananas,dulce de leche,and fresh cream.(3 layers),and it’s  a no bake

pie.

I think it tastes too good, if you make it and keep in the refridgerator the previous day,

and consume within 2 days.Really yumm!

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Now  for the recipe;

Ingredients

For the crust(8-10 inch)

200 gm digestive biscuits

a handful of walnuts

100 gm unsalted butter

Powder the walnuts and  biscuits like breadcrumbs.

Melt the butter,and pour over biscuit mixture and blend.

Press the mixture onto  a greased  pie dish,and set in the  refridgerator ,for 10-15 minutes.

To prepare Dulce de leche(best to prepare in advance and allow to cool)

Ingredients for the filling.

3 bananas sliced and sprinkled with 1 tblsp.lime juice,orange juice

1 tin condensed milk.

Place the unopened condensed milk in  water ,and boil for 2.5 hours.

The level of water should always be above the condensed milk tin.

Keep pouring water as the level decreases.The tin should be immersed fully.

After it is done, allow to cool in the water itself.

Remove the crust from the fridge ,and spread this toffee over the crust.

Layer the sliced bananas.

Topping

200 ml whipping cream.

Beat this till stiff and spread on top.As dulce de leche and bananas contribute to the

sweetness,it is not necessary to add sugar to the cream.

Those  who love the extra sweetness,can add 1.5 tblsp. powdered sugar.

Garnish with chocolate curls.

 

Variations for the base.

1.Pie crust can be used instead of biscuit base.(Short crust)

2.Brownie or chocolate cake slice may be used as the base

3.The walnuts could be substituted with dark chocolate chips

 

Variations for Dulce de leche

2 cups thick butterscotch custard/chocolate custard.

 

Variations for fresh cream

Meringue  made with 3 egg whites +1/4 cup sugar+1 tsp cornflour,1 tsp white vinegar

Place in hot oven for 5 minutes.Flambe with 1/4 cup brandy or rum.(pour heated liquor on

the meringue.)

Variations for garnish

Caramel syrup.

Praline

Toasted coconut with nuts+chocolate sauce.

Crushed macaroons

 

 

 

 

 

 

 

 

 

 

 

CHILLI CHICKEN TIKKA


This chicken dish can be served as starters,or served with any meal.

Can be used in wraps .The basic tikka is cooked on a grill or tandoor

but here, i give you a recipe where the chicken is fried, and added to a chilli paste,with a

slight twist of the rosemary herb added.

Rosemary added to chicken fry gives a nice aroma and flavor.

Let’s get into the recipe now.

Ingredients

1 kg.of boneless chicken .(you could use chicken legs )

1.5 cups curd

1 tblsp.garam masala powder

3 tblsp.ginger garlic paste

1/4 cup vinegar

3 tblsp.lime juice

1 tsp.pepper powder

2 tsp.cummin seed powder

1 -2 tblsp.chilli powder

salt to taste.

Method

Wash the chicken .Drain off the water well or pat dry.

Add all the above ingredients to the chicken .

Mix well and marinade for minimum 1 hour.

You could marinade the chicken overnight and leave in the refridgerator.

For the coating

1/2 cup flour

2 tblsp cornflour

1 tblsp rice flour(optional)

1-2 tsp rosemary (fresh or dried)

1 egg

salt to taste

oil for frying

Method

Blend all these well with a little water to a thick batter.

Dip chicken in batter and deep fry till golden brown.

For the blend of chilli

1 tblsp.kashmiri chilli powder

1 tblsp. chilli paste

1/4 cup tomato ketchup

2 tsp.vinegar

1 tsp sugar

2 green chillies chopped

Put all these ingredients into cup.

Mix well and add 1 tblsp.hot oil (from the oil used for frying chicken)

Pour this over the fried chicken and blend well.

If you need a more spicy and saucy mixture double the quantity for the chilli paste.

Can be served with omelette strips.

 

 

 

 

 

SEMOLINA ‘N’CARROT HALWA


This is the second version of carrot halwa  i’m posting.This version is with rawa /semolina

and the sweetness added with jaggery and sugar.(this time it’s demerera sugar)

Sweets like this are gluten free and healthy too.

Well let’s get into the recipe.

Ingredients

2 cups carrot grated

1/4 cup semolina /rawa

3/4 cup brown sugar

1/2 cup vellam(yellow jaggery)

3/4 cup ghee

100 gms cashewnuts(fried in ghee slightly/or used plain)

50 gm raisins

a pinch of salt

edible camphor a pinch(optional)

1/2 tsp.cardamon/elaichi powder

1.5 cup thick milk

Method

Heat half the ghee,and cook the carrots and the rawa till the raw smell  disappears.

Add the milk and cook till milk evaporates.

Add the rest of the ingredients ,except the remaining ghee and cook well till the mixture

gets thick.

Now add the remaining ghee and cook for a further 1 minute.

Serve warm or cold.

Variation:You could add 1/2 cup almond powder and minimise to 1 cup milk.

You could use condensed milk,or powdered milk.

Well..I love to use only pure cows milk.!

Enjoy the twist and send me your feedback!

 

 

 

 

 

 

HORSE GRAM LIME RASAM


Horse gram has the highest source of protein and energy.Horses and cattle are fed with

this miracle legume.In Tamil its called Kollu,and Kulthi in Hindi.

This gram has a property to attack fatty tissues ,thus helping to reduce cholesterol.

Good for obesity,diabetes,urinary problems,reducing phlegm,asthmatic and many more

health  benefits.

Horse gram generates lot of heat,and it is very good for a winter day .

I have only given you , an outline of this miracle lentil ,which  people know or use hardly

nowadays.So please do search more of its benefits,and avail the benefits nature has to

offer.It is a wonder lentil for those who love to burn fat.

Here i have given you an easy way of making this dish,saving the presoak process.

Ingredients

2 tblsp. horse gram

1 tsp.peppercorns

2 tsp.cummin seeds

5-6 pips garlic

1/2 tomato

a pinch of jaggery powder

1 lime (extract)

1/2 tsp.mustard

1/2 tsp.fenugreek seeds(optional)

1-2 dry red chillies

few curry leaves

1/4 tsp turmeric powder

a pinch of asafoetida powder

2-3 tblsp coconut milk

2 cups water

few coriander leaves

1 tblsp.oil

salt to taste

Method

Dry roast the lentil for 5 minutes.

Grind coarsely with pepper,cummin seeds, garlic and set aside.

Heat oil , add asafoetida,curry leaves,mustard seeds,and chillies.

Add the ground mix,and the tomato with the turmeric and cook for a minute.

Add water.When it comes to a boil (do not overboil).Remove from fire.

In this heat, add the lime juice,coconut milk and jaggery.

Mix well.add coriander leaves.

Serve with rice,or you could drink like a soup too.

 

 

 

STUFFED BOTTLEGOURD PEANUT CURRY


This is  really a lovely vegetarian curry,and can be served with rice or any roti you like.

This bottlegourd /lauki/dudhi/sorakai. has extreme nutritive benefits.

This juice is good for weight loss ,and reducing blood pressure and bad cholesterol.

Cooked lauki aids in digestion,and to name a few,it’s good for diabetes,removes acid in the

urine,reducing liver inflammation .In Ayurveda this vegetable plays a vital role.Enjoy it’s

benefits through this recipe!

Let’s get into the recipe

Ingredients:

1 bottlegourd

1 cup peanuts (cleaned white one)

4-5 red chillies

1 big onion chopped fine

3-4 tomatoes pureed

1/2 cup grated coconut

2 tsp sesame seeds

2 tsp.ginger garlic paste

1-2 tsp chilli powder

1 tsp coriander powder

1/2 tsp.turmeric powder

1.5 tsp garam masala powder

1/4 cup gram flour made to a paste.

salt to taste

a small piece of jaggery

1/4 cup light tamarind juice

1/2 cup coconut milk

1/4 cup oil or ghee.

coriander leaves

1/2 tsp mustard seeds

1 tsp.fenugreek seeds

Method

Peel the gourd(peeling is optional,you could leave the skin on)

Cut into roundrels ,scoop the seed part,taking care to leave a base in each piece.

Coarsely grind the peanuts with the chilli and the removed pulp of the gourd.

Mix salt to taste.

Stuff each gourd piece with the peanut mixture.

Apply the gram flour paste on the top and bottom .

Heat a shallow frying pan with half the oil ,and arrange on the hot oil .

Lightly turn over ,and again back to the peanut up position.

Grind the tomatoes , coconut, ginger-garlic paste,and sesame seeds fine .

Add the tomato paste,and allow to cook  covered for 5-10 minutes or till oil separates.

Add the rest of the  spices.

Next add tamarind water,some water if needed for more gravy,with the jaggery.

Heat 2 tblsp.oil in another pan,add mustard and fenugreek seeds.

Add onions and when lightly brown add to the gravy.

Cover and cook on a slow flame for 10 minutes.

Add salt to taste.

Lastly add thick cocont milk

Remove lid ,and simmer for a further 10-15 minutes.(the gourd has to be cooked well).

Garnish with coriander leaves.

Note:You could use a pressure pan  for this preparation.

SEMOLINA ‘N’ALMOND LADDU


This laddu is usually made with coconut ,milk powder,condensed milk  with sugar and

cashewnuts. As usual i made a twist ,with powdered  almonds and jaggery (the light yellow

one or vellam ).Try this recipe and send in your comments.

Ingredients

2 cups rawa/semolina

1/2 cup  sugar lightly powdered (organic/sulphur free)

1/2 cup almonds powdered

1/4 cup milk powder (optional)

1/2 cup vellam /jaggery powdered

3-4 cardamons powdered

1/4 tsp nutmeg powder (optional)

1 -1.5 cups ghee

few raisins lightly fried in ghee

1/4 cup cashewnuts lightly fried in ghee

a little milk  to bind and apply  on hands to make hassle free ladoos

Method

Heat ghee in a heavy bottomed pan,add the rawa and roast till you get a nice aroma.(not

brown).

Next add the vellam,sugar ,and the rest of the ingredients and heat for just 1-2 minutes

Remove from fire and transfer to a bowl to avoid browning at the bottom.

Mix thoroughly.

Apply milk on your palms and shape into laddoos

Note: If the mixture turns dry,and not able to shape add a little milk .

 

 

 

 

BANANA ‘N’ WALNUT CAKE


Banana and walnut cake,is a wonderful and healthy combination,and the taste is unique.

You could substitute almonds or any nuts you prefer.Brown sugar/demerara sugar in

banana cakes really tastes better than white sugar.In this recipe i have used white sulphur

free sugar.

Iced with chocolate or caramel it will be an added taste.

Let’s get into the recipe.

Ingredients

3 ripe bananas mashed

100 gm. butter

150 gm.sugar

200 gm.flour

2 eggs

1 tsp.baking  powder

1 tsp.soda bicarbonate

20 ml of hot milk.

50-75 gm of nuts

a pinch of salt (if using unsalted butter)

Method:

Add the soda to the milk and set aside.

Beat the butter and sugar until creamy.

Add in the eggs and mashed  bananas.

Mix in the soda-milk mixture.

Sieve the flour with the baking powder .

Fold into the banana mixture.

Pour into greased tray.

Bake in a moderate oven (180 degrees) for 25-30 minutes.

 

JAPANESE-CHEESECAKE (with cottage cheese/paneer)


My version of  this cake made with cottage cheese or paneer turned out to be an awesome

dessert.

The authentic recipe is made with cream cheese. I substituted this with paneer or cottage

cheese.I searched the web for the cottage cheese version,but didn’t find any .As i love to

make new recipes ,and try out twists,i  went ahead ..( waiving all fears of a grainy

mix.).and  succeeded too.The fact is ,the taste and texture was awesome..and i love to

share this with you all.

Looking forward to your  valuable  comments !

INGREDIENT

200 gms.cottage cheese or paneer (room temperature)

50 ml /1/2 cup curd or yoghurt.

1 heaped cup fine sugar(100-125 gm)

6 egg yolks

6 egg whites

1/4 tsp.white vinegar /lime juice

1 cup milk

1 tblsp.lemon juice

2 oz flour (1/2 cup)

1 oz.cornflour(1/4 cup)

50 gm.unsalted butter

a pinch of salt

METHOD

Blend the cheese,curd and milk together well.(if it’s lightly crumbled at this stage,don’t mind it).

Melt the butter and the paneer mixture ,over a double boiler.Once the butter is

melted,remove from heat.

Lightly beat the egg yolks,and lemon juice,and mix into the paneer mixture(after it is

lightly cool),with the flours.

Blend all these together again in a food processor or mixie for 2-3 minutes.At this stage

you will see the paneer blended well.

Transfer this to a bowl.

Beat egg whites to a light stiff froth(not too stiff),with vinegar.Add sugar gradually.When you see the soft stiff peak forming stop the beater immediately.

Fold in the egg whites gradually into the paneer mixture.

Pour into a greased tin (8-10 inches)lined with butter paper at the sides if using a small

tin.I buttered only the base of the tin.Immerse in a bigger tray 1/2 filled with hot water.

You could use a spring form pan.As the cake has to be baked immersed in a hot water bath

you have to make sure you cover the bottom well with aluminium foil to avoid seepage.

Bake at 160 degrees-155 degrees preheated oven for 1hour and 10 minutes.

Leave the oven door open with the cake inside for another hour.(To prevent the cake from sinking)

Refridgerate  for minimum three hours.

This is awesome,served plain.