Lychee (Litchi )Pudding

Ingredients

1. Lychees ( Canned lychees  )- 15 Nos
2. Lychee syrup- 6 tbsp
3. Milkmaid- 1 tin
4. Milk- 2 cups
5. Water- 1 to 1 1/2  cups
6. China grass- 15 grams
7. Sugar - 6 tbsp

How to Cook:

1. Soak the china grass with the 1 / 1/2 cup water and keep this aside.
2. Grind 10 lychees to a puree form and keep this aside.
3. Chop the 5 lychees . Keep this aside.
4. Mix the lychee puree , chopped lychees with lychee syrup.
5. Double boil the Chinagrass till it fully dissolves.
6. Boil the milk.When the milk come to boil add the milkmaid and stir for 20 minutes till it start to thicken.
7. Mix the chinagrass solution and milk- milkmiad mixture. Make sure you mix it when both the milk milkmaid mixture and chinagrass solution are hot.Let it cool.
8. After 20 minutes , when it is cool , add the lychee solution. keep it aside for half an hour. 
9. After half an hour , it will start to thicken.
10. Garnish with lychees
11. Refrigerate it for 3 hours.

Kaju Mushroom Curry

Ingredients :

1. Mushrooms cut lengthwise - 1 Cup
2. Onions - 2 No
3. Ginger Garlic paste- 1 tsp
4. Capsicum - 1 No chopped
5. Bay leaves - 2 
6. Cloves- 3 Nos
7. Cinnabon stick - 1 No
8. Star Anise- 1 No
9. Tomato - 1 big
10. Turmeric powder- 1 tsp
11. Chilly Powder- 1 /2 tsp
12. Garam masala - 1 tsp
13. Cashewnuts - 10 Nos
14. Milk - 1/4 Cup
15. Green Chilly- 1 No
16. Coriander chopped- few
17. Oil - 2 tbsp

How to Cook :

1. Soak the cahsewnuts in milk for 15 minutes.
2. After 15 minutes, make a smooth paste of cashew with milk and keep this aside.
3. Add oil to the pan and when it is hot, add the bayleaves , cloves , cinnabon and star anise . Cook for 1 minute.
4. Add the ginger garlic paste , saute for a minute.
5. Add the onion , saute till it turn translucent.
6. Now add the tomatoes and saute till the they blend to the gravy well.
7. Now add the salt  turmeric powder, chilly powder and garam masala and saute for 2 minutes.
8. Now transfer to a plate and let it cool.
9. After it is cooled , with little water add the onion mixture to a mixie and make a puree of the onion tomato mixture.
10. Now heat the pan and add the onion tomato puree.Add 1 cup water and mix well.
11. Add the cashew paste to the gravy and again mix well..
12. Now add the capsicum and mushrooms , close the pan and cook for 15 minutes.
13. Add the coriander leaves chopped.
14. The gravy will be thick.
15. Now serve hot with rotis!

Kaya koorkha Moloshyam (Plantain chinese potato moloshyam)

Ingredients :

1. Kaya cut  (Raw plantain) - 1 No
2. Koorkha cut lengthwise( Chinese potato )  - 2 Cups
3. Turmeric powder- 1/2 tsp
4. Chilly Powder- 1 /2tsp
5. Green Chilly - 1
6. Pepper Powder- 1/4 tsp
7. Curry leaves as required
8. Onion Shallots- 4 nos chopped
9. Salt as required
10. Oil- 1 tbsp

Cleaning the Banana and Chinese potato ( Koorkha )

1. Before  you cut the banana , peel off the skin of the bananas.
2. Chop to square pieces.
3. Soak in water for 15 minutes.
4. Wash the chinese potato well in salt water  to move the dirt over it.
5. Soak inwater for 15 minutes.
6. Again wash it many times and peel off the skin..
7. Cut into 2 halves if it small.
8. Keep the cleaned banana pieces and korrkha pieces aside.

How to Cook

1. Add little water, green chilly ,chopped onion shallots,koorkha ,plantain pieces,chilly powder, salt ,turmeric powder and salt to a cooker and cook to 4 whistles. 
2. After sometime open the pan and add more water as required for the gravy.(the gravy should be thick )
3. Sprinkle pepper powder and cook on high flame for 1 minute.
4. Add curry leaves as much as you want.It gives a good flavour.
5. After the curry is cooked, add oil over the curry and mix well.
6. Switch off the flame.
7. Close the pan and keep  for 5 minutes.
8. Serve hot with rice.!!!

Note : Instead of adding onion shallots initially along with vegetables to the pressure pan  , you can add oil to a pan , saute the onion shallots and add to gravy at last .( alternative to step 5 )

Cherupayar Pepper Dry Curry / Sprouted Moong Dal Curry

Ingredients :

1. Cherupayar/ Moong Dal- 1 Cup
2. Pepper - 1 tsp
3. Salt as required
4. Onions - 2 No
5. Oil as required
6. Curry Leaves
7. Chopped tomatoes and onions for garnishing.

How To Cook :

1. Wash the moong Dal well.
2. Soak the moong Dal for 12 hours.
3. After 12 hours , drain out the water and wrap the moong Dal in a wet cloth and keep closed overnight.
4. Moog Dal will be sprouted.
5. Add oil to the pan and when it is hot, add the chopped onions.
6. Saute till the onion turn translucent.
7. Add pepper , turmeric powder , salt and saute for 2 minutes.
8. Add the sprouted moong dal and add 1/4 cup water , close the pan and cook for 2 minutes.
9. Open the pan and stir fry till the water gets dried off.
10. Garnish with curry leaves, chopped onions and tomatoes.

Tapioca Masala Curry

Ingredients:

1. Tapioca  - 2 Nos
2. Onions Big  - 2 Nos
3. Curry Leaves- few
4. Oil as required
5. Salt as required
6. Coconut grated- 1 Cup
7. Onion shallots- 10 nos
8. Red Chilly- 2 No
9. Coriander powder- 2 tbsp
10. Garam Masala- 1 tsp
11. Pepper powder- 1/4 tsp

How to Cook:

1. Add tapioca  with enough water to a bowl and cook on low flame.
2. After the tapioca is cooked , generally i drain out the tapioca and keep this aside. ( optional )
3. Add grated coconut to a pan and stir fry on low flame till it turn brown in colour.
4. Now add the masalas ( garam masala , coriander powder , pepper powder ), saute for 3 minutes.Keep this aside.
5. Add oil to the pan , add the onion shallots, red chilly and stir fry for few minutes, till the red chilly start to turn brownish.Keep this aside.
6. Let the coconut onion shallot mixture( ingredients from step 3 , 4 and 5 ) cool.After it is cooled, with little water grind the mixture to a smooth paste . keep this aside.
7. Add oil to the pan, when it is hot , add onions , saute till translucent.
8. Add the grinded mixture and mix well.
9. Add cooked tapioca , salt , tumeric powder and again mix well for 2 minutes.
10. Now add 2 cups water , close the pan and cook for 3 minutes.
11. Add water if you want more gravy.
12. Serve hot with rice , rotis, parathas.

Masala Dosa

Please go through the following post in my blog 

For the Dosa /Idly Batter

http://maluzculinary.blogspot.in/2011/02/idly-dosa-batter.html

For the preparation of Dosa

http://maluzculinary.blogspot.in/2011/03/dosa.html

Ingredients

1. Potatoes- 3 medium sized
2. Onion - 1 No
3. Green Chilly- 2 No
4. Mustard Seeds - 1/4 tsp
5. Turmeric Powder- 1/4 tsp
6. Oil - 1 tbsp
7. Salt as required
8. Curry Leaves .

How to Cook

1. Peel off the potatoes and cut into cubes and set aside.
2. Put the potatoes with enough water in cooker and pressure cook the potatoes for 5 whistles.
3. Wait until the pressure is released from the cooker and open the cooker , Strain the water out.Mash the cooked potatoes well.
4. In a Pan  , pour oil  and when hot , splutter mustard seeds.
5. Add Onion , green chilly , curry leaves and saute till the onions are translucent.
6. Add the cooked potatoes into the mixture along with turmeric powder , required amount of salt and mix it well with the onions. Mash the potatoes again.
7. Add 1/4 cup water and mix it well. Cook for 3 minutes till the gravy becomes thick
8. Garnish with curry leaves and serve hot with puri.

How to prepare masala dosa 

1. Pour the dosa batter to the pan and brush through ghee over the dosa.
2. Close with a vessel and cook for 2 minutes.
3. Add the prepared potato gravy and chutney of your choice.
4. Again close with a vessel and cook for few seconds.
5. Slightly fold the dosa.
6. Serve Hot.

Mango Custard

Ingredients :

1. Milk - 500 ml ( 2 Cups )
2. Corn Flour- 2  tbsp
3. Ripe Mango puree- 1 Cup
4. Mango chopped to small square pieces- 1 Cup
5. Sugar- 6 tbsp
6. Nuts of your choice / cherries 

How To Cook

1. Mix the corn flour with 1/4 cup milk and pour it to a pan.
2. Add milk , sugar  to another pan and bring to boil.
3. When it start to boil , transfer to the cornflour milk mixture , little by little  stirring continuosly.
4. Stir for 2 minutes.
5. Mix in the mango puree and chopped mangoes, stir for 10 to 15 minutes .
6. It will start to thicken after a while.
7. Now switch off the flame and transfer to the pudding vessel .
8. Keep aside to cool.
9. After it cools, refrigerate it for 2 hours.
10. Garnish with cuts/ cherries of your choice.
11. You can alternatively add fruit cuts before you serve.

Note :   IF you want you can add eggs. When you add eggs, you need to beat the egg and mix the cornflour to it and then when the milk come to boil , add the milk to the egg cornflour mixture.

Hyderabadi Chicken Dum Biriyani

This is a really easy to make recipe for  yummy delicious aunthentic hyderabadi dum biriyani .

A MUST TRY RECIPE. You should choose the best quality basmati rice for this recipe.

Adding ghee is the speciality of this recipe.The flavour and the aroma of the biriyani is irresistable .

Ingredients

For chicken marinade 

1. Chicken washed and cleaned -1 kg
2. Fried Onions - 1 Cup
3. Garam masala- 1 tbsp
4. Chilly powder- 1 tsp
5. Green Chilly slitted- 3 no
6. Cardamon powder- 1/2 tsp
7. Turmeric Powder- 1 tsp
8. Curd- 1 cup thick
9. Ginger garlic paste- 3 tbsp
10. Ghee - 2  tbsp
11. Salt as required
12. Lemon Juice 2 tbsp
13. Pudina and coriander leaves- 1 cup
14. Ghee -1 tbsp for spreading on the bottom of the pan 

How to Prepare :

1. Take the pan in which you are planning to prepare the dum biriyani .
2. Spread the ghee on the bottom of the pan evenly.
3. Marinate the chicken pieces with the above ingreidents for marinade and marinate it for 1 hour .( atleast  30 minutes ) in the  same pan.
4. Keep this aside.

NOTE :   Always make sure after you cook the rice you should instantly transfer the cooked rice to the chicken pieces and start to bake which will be mentioned in detail later.

For the Rice 

1. Best Quality Basmati Rice ( Preferably long grain rice ) - 3 Cups
2. Cloves- 4 no
3. Bayleaves- 4 nos
4. Star Anise- 4 nos
5. Shahi jeera- 1 tsp
6. Pepper Balls - 5 Nos
7. Cardamon sticks- 2 nos
8. Black cardamon powdered- 1/2 tsp
9. Salt to taste

How to Prepare :

1. Wash the rice and soak the rice in water for half an hour. 
2. Add the ingredients from 2 to 9 into the water and when the water starts to boil , add the rice.
3. Cook for 10 minutes .Stir the rice once in a while and make sure enough water is there.
4. Make sure the rice should not be fully cooked but only 3/4 th cooked.
5. When the rice is 3/4 cooked , you would be able to break the rice with your hand but still not fully cooked.When you bite the rice , you will still feel the raw taste. 

Ingredients  for biriyani

1. 3/4 th cooked rice 
2. Saffron - 1 tsp
3. Milk - 1/2 Cup
4. Marinated chicken
5. Onions - 5 Big
6. Ghee- 5 tbsp
7. Garam Masala- 1 tsp
8. Chopped coriander  leaves - 1 Cup
9. Chopped pudina leaves - 1 Cup
10. Maida Flour - 2 Cups turned to a smooth dough 

Final Stage-Baking the Biriyani 

1. Add the saffron to the milk and keep this aside for half n hour.
2. Deep fry the onions till it turn brown and crispy .Keep this aside.
3. Take the pan where you marinated the chicken pieces . 

4. As soon as the rice is 3/4th cooked transfer a layer of rice over the marinated chicken.

5. Make sure when you add the rice to the marinated chicken , allow some water to come along with it to make sure the biriyani is moist.( donot drain the rice completely )

6. Add few pudina , coriander leaves over the rice.

7. Sprinkle garam masala , fried onions over the rice.

8. Add another layer of rice still allowing some water to come along with the rice.The rice would be over this time.9. Add the saffron milk over the rice .

10. Add coriander and pudina leaves , fried onions over this .

11. Atlast add the ghee over the rice.

12. Now take the maida dough , roll it and spread it around the edges of the pan as shown

13. Close the pan and make sure you press the lid to the pan so that it gets closed airtight .

14. Now cook on high  flame for 10 minutes.After 10 minutes , steam will start coming out through the maida dough  and you can get the tempting aroma which is going to surely water a few mouths .
15. At this stage, cook on low flame for 20 minutes.( You can alternatively use a dosa tawa and place the biriyani vessel over it and cook on low flame )
16. Now your chicken dum biriyani will be ready.Serve hot with pickles, pappad  and salads.

Gobi Manchurian in Rich Sauce Gravy

I got an idea for this recipe from a tv show recipe for chilly chicken.I replaced the chilly chicken with cauliflower florets .This is a modified version of it.Hope you  enjoy this !!

Ingredients :

1. Cauliflower florets- 3 Cups
2. Onions - 2 Nos Cut into square shaped
3. Capsicum - 2 Nos cut into square shaped
4. Green Chilly slitted- 3 Nos
5. Ginger chopped- 1 tbsp
6. Garlic chopped- 1 tbsp
7. Pepper Powder- 1/2 tsp
8. Garam Masala- 1 tsp
9. Soya Sauce 2 tbsp
10. Tomato Sauce- 6 tbsp
11. Hot ad Sweet Sauce- 1 tbsp
12. Chilly Sauce- 1/2 tsp
13. Corn Flour- 2 tbsp
14. Coriander leaves chopped
15. Celery Chopped
16. Salt as required
17. Oil as required.

For the Marinade

1. Kashmiri Chilly Powder- 1 and 1/2 tbsp
2. Chilly Powder- 1/2 tsp
3. Soya Sauce- 1 tbsp
4. Ginger garlic Paste- 1 tbsp
5. Maida - 1 Cup
6. Water- 1/2 to 3/4Cup
7. Corn Flour- 4 tbsp
8. Salt

How To Cook:

1. Clean the cauliflower florets well and keep it in luke warm water for 1 hour.
2. Wash it once again .
3. Make a thick paste with the ingredients for marinade .
4. Mix well the cauliflower florets with the thick paste and keep aside for 1 hour.
5. Fry each florets and keep this aside.
6. Mix the corn flour with 1 cup water and keep this aside.
7. Add oil to the pan and add the ginger garlic chopped , green chillies , saute till the raw smell goes .
8. Add onion , and saute for 4 minutes till it trun translucent. Make sure it doesnt turn brown .
9. Add the capsicum pieces , garam masala, pepper powder , salt and saute for 2 minutes.Close the pan and cook for 2 minutes.
10. Now lower the flame , add the sauces ( 9 , 10 11 , 12 ) 
11. Mix well the sauces and saute on high flame for 2 minutes for the flavours to blend in.
12. Now add the cornflour solution , 1 Cup water and mix well .
13. It will take few minute before the sauce start to thicken .
14. Now add the fried cauliflower pieces, celery  and close the pan and cook for 3 minutes on low flame for the flavours to blend in to the cauliflower pieces.
15. Now add the chopped coriander .
16. Serve hot with Fried Rice  or Butter Naan .

Egg Vegetable Fried Rice

Ingredients :

1. Basmati Rice  - 2 Cups
2. Carrots  chopped -  3 Nos
3. Beans chopped- 2 Cups
4. Green Peas Chopped Frozen - 1 Cup
5. Onions -  1  No cut lengthwise
6. Ginger - Garlic paste - 1 tbsp
7. Garam Masala- 2 tbsp
8. Pepper powder- 1/2 tsp
9. Tomato Sauce- 1 tbsp
10. Soya Sauce- 1 tsp
11. Egg - 3 Nos
12. Bayleaves- 2 Nos
13. Star Anise- 2 No
14. Cloves- 10 Nos
15. Cardamon - 3 Nos
16. Cashewnuts - 10 Nos
17. Raisins  - 10 Nos
18. Chopped coriander.
19. Lemon  Drops
20. Salt as required.
21. Ghee- 3 tbsp
22. Oil - 3 tbsp

How to Cook .

1. Clean the basmati rice and soak in water for 15 minutes.
2. Drain out the water and keep the rice aside.
3. Scramble the egg with pepper powder and salt , keep this aside.
4. Add 1 tbsp ghee and fry the cashewnuts and raisins , keep this aside.
5. Add 1 tbsp oil and fry the onions , keep this aside.
6. Add 1 tbsp ghee to the pan and  fry the cloves , cardamon , star anise and the bayleaves.
7. Add the chopped vegetables , garam masala , ginger garlic paste and close the pan , cook for 10 minutes.
8. Add the cleaned rice , 1 tbsp ghee and stir fry the rice for 15 minutes.
9. Add tomato sauce , soya sauce , chopped coriander and mix well with the rice.Saute for 2 minutes.
10. Add  4 cups of water , salt and bring to boil .
11. When it come to boil add the lemon drops, close the pan and cook in low flame for minimum 30  minutes.
12. After rice is cooked , mix the scrambled egg with the cooked rice .
13. Garnish with fried cashewnuts, raisins , onions , scrambled egg and coriander leaves.