These are an Essential (intrinsic) part of Indian cuisine.
No festival or celebration is complete without sweets.
Aaj meethae mae kya ban raha hai, is the question asked on a festival or celebration day 😊.
I am going to start my blog by sharing a sweet dish recipe 😊
PHIRNI WITH CUSTARD AND FRUITS
PHIRNI WITH CUSTARD AND FRUITS
Today I’m sharing a recipe of interesting😍 and yummy Fusion dessert/ sweet recipe 😊😊.
Sooji phirni with custard and fruits. Since many years I’m preparing this dessert, loved by my family. I have added fruits like muskmelon, mangoes which are available now, so I am posting this recipe in my blog now. Sooji/ rawa/ semolina, phirni is prepared in almost every Indian house. It’s a very simple sweet prepared with semolina, milk and sugar.l have relished this Since my childhood. My Nanijaan (grandmother) and my Ammi (mother) used to add fruits like apple, banana, to this phirni.
We all prepare custard with fruits, I thought of adding free flowing custard to the phirni and topped fruits. The taste was Luscious, the creaminess of the custard adds a very delectable taste to the phirni. This dessert is very scrumptious and tasty. I have added fruits like muskmelon, mangoes, banana, chikoo, grapes (sweet ones),and pearls of pomegranate, these these fruits give soft and crunchy taste.
Ingredients
Sooji/ semolina/ rawa (fine one) – 1/4th cup
Sugar- 3/4th cup
Ghee–1 tablespoon
Milk- 500 ml (half litre)
Cardamom – 3 ,or 1/4th teaspoon powder
Free flowing custard–1 cup
( Prepare custard according to the instructions on the pack)
Fruits
Mango-1 medium size, ripe and sweet
Banana-2 medium size, ripe and sweet
Chickoo-1 medium size, ripe and sweet
pomegranate- 1/2 cup pearls (seeds)
Grapes-1 cup, sweet ones
Muskmelon-1/2 small size ,ripe and sweet
Step by Step Instructions.
1 . Cut Muskmelon, Mango, Chikoo, Grapes, into bite size, and keep in refrigerator along with pomegranate pearls. Cut banana into bite size before serving.
2 . Prepare free flowing custard, following the instructions on the pack and keep it aside.
(I have used vanilla flavor, you can use any flavor of your choice)
3. Add ghee to kadhai, after 1 minute add rawa/ semolina/ sooji. And stir it.
4. Let the flame/ heat be slow, keep on stirring until all the ghee is absorbed and the semolina turns light golden.
5. Now add milk, and stir continuously, to avoid lumps add milk slowly and keep on stirring. After entire milk is added, pour sugar and mix well.
6. Cook on slow flame/ heat, until it thickens.
7. Now add cardamom powder, mix well and cook for 2 minutes, remove from heat and keep aside to come to room temperature.
8. When it comes to room temperature, mix the free flowing custard in it. PHIRNI WITH CUSTARD is ready. You can serve it, if you like to eat it cold keep it in refrigerator. Before serving, pour it in serving glasses or dessert bowls, top it with fruits.
9. Enjoy the Luscious, scrumptious PHIRNI WITH CUSTARD AND FRUITS 😊😊.
10. You can layer it with fruits and phirni 😊.
PHIRNI WITH CUSTARD AND FRUITS
Today I'm sharing a recipe of interesting😍 and yummy Fusion dessert/ sweet recipe 😊😊.
Sooji phirni with custard and fruits. Since many years I'm preparing this dessert, loved by my family. I have added fruits like muskmelon, mangoes which are available now, so I am posting this recipe in my blog now. Sooji/ rawa/ semolina, phirni is prepared in almost every Indian house. It's a very simple sweet prepared with semolina, milk and sugar. l have relished this Since my childhood. My Nanijaan (grandmother) and my Ammi (mother) used to add fruits like apple, banana, to this phirni.
We all prepare custard with fruits, I thought of adding free flowing custard to the phirni and topped fruits. The taste was Luscious, the creaminess of the custard adds a very delectable taste to the phirni. This dessert is very scrumptious and tasty. I have added fruits like muskmelon, mangoes, banana, chikoo, grapes (sweet ones),and pearls of pomegranate, these these fruits give soft and crunchy taste.
Sooji phirni with custard and fruits. Since many years I'm preparing this dessert, loved by my family. I have added fruits like muskmelon, mangoes which are available now, so I am posting this recipe in my blog now. Sooji/ rawa/ semolina, phirni is prepared in almost every Indian house. It's a very simple sweet prepared with semolina, milk and sugar. l have relished this Since my childhood. My Nanijaan (grandmother) and my Ammi (mother) used to add fruits like apple, banana, to this phirni.
We all prepare custard with fruits, I thought of adding free flowing custard to the phirni and topped fruits. The taste was Luscious, the creaminess of the custard adds a very delectable taste to the phirni. This dessert is very scrumptious and tasty. I have added fruits like muskmelon, mangoes, banana, chikoo, grapes (sweet ones),and pearls of pomegranate, these these fruits give soft and crunchy taste.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 6 people
Equipment
- Kadhai
- Laddle
- Bowl
Ingredients
- 1/4 cup Sooji/ semolina/ rawa (fine one)
- 3/4 cup Sugar
- 1 tbsp Ghee
- 500 ml Milk
- 1/4 tsp Cardamom powder
- 1 cup Free flowing custard
- 1 mango medium size, ripe & sweet
- 2 banana medium size, ripe & sweet
- 1 chikoo medium size, ripe & sweet
- 1/2 cup pomegranate pearls/seeds
- 1 cup grapes
- 1/2 muskmelon small size, ripe and sweet
Instructions
- 1 . Cut Muskmelon, Mango, Chikoo, Grapes, into bite size, and keep in refrigerator along with pomegranate pearls. Cut banana into bite size before serving.
- 2 . Prepare free flowing custard, following the instructions on the pack and keep it aside.
(I have used vanilla flavor, you can use any flavor of your choice) - 3. Add ghee to kadhai, after 1 minute add rawa/ semolina/ sooji. And stir it.
- 4. Let the flame/ heat be slow, keep on stirring until all the ghee is absorbed and the semolina turns light golden.
- 5. Now add milk, and stir continuously, to avoid lumps add milk slowly and keep on stirring. After all milk is added, pour sugar and mix well.
- 6. Cook on slow flame/ heat, until it thickens.
- 7. Now add cardamom powder, mix well and cook for 2 minutes, remove from heat and keep aside to come to room temperature.
- 8. When it comes to room temperature, mix the free flowing custard in it. PHIRNI WITH CUSTARD is ready. You can serve it, if you like to eat it cold keep it in refrigerator. Before serving, pour it in serving glasses or dessert bowls, top it with fruits.
- 9. Enjoy the Luscious, scrumptious PHIRNI WITH CUSTARD AND FRUITS 😊😊.
- 10. You can layer it with fruits and phirni 😊.
Notes
You can use custard of any flavor, but vanilla flavor gives the best taste.
You can use any fruits of your choice, citrus fruits spoil the taste.
Use fine variety of semolina/ rawa/ sooji.
You can use any fruits of your choice, citrus fruits spoil the taste.
Use fine variety of semolina/ rawa/ sooji.
STUFFED RIDGE GOURD/ BHARWAN TURAI
STUFFED RIDGE GOURD/ BHARWAN TURAI
I’m sharing an interesting yummy recipe of Turai. 😁😁,ha ha 😂, I know many people don’t like this vegetable and may think, what is interesting and yummy. There are myriad vegetables which are liked by some and disliked by some people,, one is turai. I too was bored by preparing 2 to 3 varieties of turai, so I prepared this stuffed turai. This recipe of mine is different from other varieties of stuffed turai, I prepared a mix of aromatic masalas and spices and stuffed it in turai, which has given the dish a very delectable and delicious 😋 taste. I’m sure who don’t like turai will also love to eat this yummy delicious stuffed turai.
Jump to RecipeIngredients
Turai- 250 -300gms
Onion- 1 small
Curry leaves-1 few ( 8 to 10 )
Oil – 2 to 3 table spoon
Red chili powder-1/2 teaspoon
Turmeric powder- 1/4th teaspoon
Coriander powder-1/2 teaspoon
Garam masala-1/4th teaspoon
Kitchen king masala – 1/2 teaspoon
Zeera powder- 1/2 teaspoon
Dry mango powder- 1/4th teaspoon
Kasuri meethi- 3 teaspoon
Salt- 1/4th teaspoon or as per taste
Step by Step Instructions.
1. In a bowl, add all masalas that is, 1/4 teaspoon red chili powder, a pinch of turmeric powder, 1/4 teaspoon coriander powder, garam masala, kitchen king masala, zeera powder, dry mango powder, kasuri meethi ( crush it with your palm),salt, add 1 table spoon oil and mix thoroughly.
Scrape the turai, ( see notes) and cut into 2 inches pieces, slowly scoop out the center (as shown in the pic).
2.Stuff the masala into the turai, carefully push it inside and keep them aside.
3.Heat 2 table spoon oil in a pan, add sliced onion, curry leaves and saute until onions turn light pink.
4.Add 1/4 teaspoon red chili powder, 1/4 teaspoon Coriander powder, a pinch of turmeric powder, mix well.
5. Add the stuffed turai, mix well, now add the remaining mixed masala, 1/4 cup of water, mix well.
6. Close lid and pressure cook on slow flame for 2 whistles and switch off the flame.
7. Open the lid after the pressure is released, mix well and check the taste, add salt and chili powder if necessary ,mix well and cook until oil separates. Switch off the flame, its ready to eat.
8. Ready to serve.
STUFFED RIDGE GOURD/ BHARWAN TURAI
I'm sharing an interesting yummy recipe of Turai. 😁😁,ha ha 😂, I know many people don't like this vegetable and may think, what is interesting and yummy. There are myriad vegetables which are liked by some and disliked by some people,, one is turai. I too was bored by preparing 2 to 3 varieties of turai, so I prepared this stuffed turai. This recipe of mine is different from other varieties of stuffed turai, I prepared a mix of aromatic masalas and spices and stuffed it in turai, which has given the dish a very delectable and delicious 😋 taste. I'm sure who don't like turai will also love to eat this yummy delicious stuffed turai.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Equipment
- Pressure cooker
- Pan
- Small bowl
- Ladle
Ingredients
- 250 -300 gms Turai
- 1 Onion small
- Curry leaves 8 to 10
- 2-3 tbsp Oil
- 1/2 tsp Red chili powder
- 1/4 tsp Turmeric powder
- 1/2 tsp Corriander powder
- 1/4 tsp Garam masala
- 1/2 tsp Kitchen king masala
- 1/2 tsp Zeera powder
- 1/4 tsp Dry mango powder
- 3 tsp Kasuri meethi
- Salt as per taste
Instructions
- 1. In a bowl, add all masalas that is, 1/4 teaspoon red chili powder, a pinch of turmeric powder, 1/4 teaspoon coriander powder, garam masala, kitchen king masala, zeera powder, dry mango powder, kasuri meethi ( crush it with your palm),salt, add 1 table spoon oil and mix thoroughly. Scrape the turai, ( see notes) and cut into 2 inches pieces, slowly scoop out the center (as shown in the pic).
- 2.Stuff the masala into the turai, carefully push it inside and keep them aside.
- 3.Heat 2 table spoon oil in a pan, add sliced onion, curry leaves and saute until onions turn light pink.
- 4.Add 1/4 teaspoon red chili powder, 1/4 teaspoon Coriander powder, a pinch of turmeric powder, mix well.
- 5. Add the stuffed turai, mix well, now add the remaining mixed masala, 1/4 cup of water, mix well.
- 6. Close lid and pressure cook on slow flame for 2 whistles and switch off the flame.
- 7. Open the lid after the pressure is released, mix well and check the taste, add salt and chili powder if necessary ,mix well and cook until oil separates. Switch off the flame, its ready to eat.
Notes
- Turai should be of medium size ,if it’s thin you can’t stuff the masala properly.
- Just Scrape the outer edges, don’t remove the full skin,or else it will be mashed up while cooking.
- You can cook in kadhai or pan instead of pressure cooker.
- MOST IMPORTANT, after Scraping ,cut a small piece and taste, sometimes turai will be bitter in taste, discard it.
Crispy Besan Fried Chicken
Crispy Besan Fried Chicken
Today I am sharing a yummy 😋😋appetizer, prepared with Chicken. Those who love to eat Chicken ,this is a lip-smacking scrumptious dish 😍.It can be served as an appetizer or with zeera rice,puloa or plain rice and dal😊
Here Chicken is marinated with masalas and boiled upto 75% to 80%,then mixed in a thin batter of curds, besan and aromatic spices, sprinkled with sesame seeds and deep fried.
I had eaten this dish at a road side eatery near Hyderabad, it was so yummylicious, it tickled my taste buds so much, I tried to prepare it at home and it came out perfectly 😊.
Chicken coated with cornflour or maida is not my family’s favorite but this dish has become a favorite of my family, and I am sharing it with you all.
Ingredients
Chicken- 500gms (both bone and bone less)
Ginger garlic paste- 1 table spoon
Sesame seeds – 1/4th cup
Red chili powder- 3 teaspoon
Corriander powder- 1 teaspoon
Zeera powder- 1/4th teaspoon
Garam masala- 1 teaspoon
Chat masala- 1/4th teaspoon
Salt- 2 teaspoon
Chickpea flour (besan) – 1/4th cup
Curds (thick) – 1/2 cup
Oil – to deep fry
Step by Step Instructions.
1 . Marinate the chicken ;
Wash chicken, make slits, apply 1½ teaspoon of red chili powder, 1 teaspoon of salt (or as per your taste) and allow to rest for 10 minutes.
2 . Add water in a tope/ bogona, enough to immerse the chicken, and when it is hot, add marinated chicken and cook upto 75% ,that is, it should be soft enough to break with finger ,if not cook for few more minutes.
3. Now Remove chicken pieces from water, and keep it on a slotted plate or mesh strainer .
4. Now, prepare the batter , in a bowl add 1/4th cup curd, 1 tablespoon ginger garlic paste, 1 teaspoon chili powder,1 teaspoon coriander powder, 1/4th teaspoon zeera powder, 1 teaspoon garam masala, 1/4th teaspoon chat masala, 1 teaspoon salt ,1/4th cup besan and mix thoroughly, to get a smooth consistency . If the batter is thick add little more curd and mix ,check salt and chili powder and add if necessary. The batter should neither be thick as pakora batter, nor watery. It should be semi thick, so that chicken can be coated with a thin layer of the batter.
5. Mix the boiled chicken in the batter and allow to rest for 10 minutes.
6. Heat oil in a kadhai ,reduce to medium flame/ heat, take a chicken piece, sprinkle sesame seeds on the chicken and put it in kadhai and fry until you get golden color.
7. Remove on a slotted plate .
8. Crispy besan fried chicken is ready .
Crispy Besan Fried Chicken
Today I am sharing a yummy 😋😋Appetizer, prepared with Chicken. Those who love to eat Chicken , this is a lip-smacking scrumptious dish 😍.It can be served as an appetizer or with zeera rice,puloa or plain rice and dal😊
Here Chicken is marinated with masalas and boiled upto 75% to 80%,then mixed in a thin batter of curds, besan and aromatic spices, sprinkled with sesame seeds and deep fried.
I had eaten this dish at a road side eatery near Hyderabad, it was so yummylicious, it tickled my taste buds so much, I tried to prepare it at home and it came out perfectly 😊.
Chicken coated with cornflour or maida is not my family’s favorite but this dish has become a favorite of my family, I am sharing it with you all.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Equipment
- Bowl
- Tope
- Slotted spoon
- Plate
- Kadhai
Ingredients
- 500 gms Chicken both bone & boneless
- 1 tbsp Ginger garlic paste
- 1/4th cup Sesame seeds
- 3 tsp Red chilli powder
- 1 tsp Coriander powder
- 1/4th tsp Zeera powder
- 1 tsp Garam masala
- 1/4th tsp Chat masala
- 2 tsp Salt (or as per taste)
- 1/4th cup Chickpea/ Besan flour
- 1/2 cup Curds thick
- Oil to deep fry
Instructions
- 1. Marinate the chicken Wash chicken, make slits, apply 1½ teaspoon of red chili powder, 1 teaspoon of salt (or as per your taste) and allow to rest for 10 minutes.
- 2. Add water in a tope/ bogona, enough to immerse the chicken, and when it is hot, add marinated chicken and cook upto 75% ,it should be soft enough to break with finger ,if not cook for few more minutes.
- 3. Now Remove chicken pieces from water, and keep it on a slotted plate or mesh strainer .
- 4. Now, prepare the batter , in a bowl add 1/4th cup curd, 1 tablespoon ginger garlic paste, 1 teaspoon chili powder,1 teaspoon corriander powder, 1/4th teaspoon zeera powder, 1 teaspoon garam masala, 1/4th teaspoon chat masala, 1 teaspoon salt ,1/4th cup besan and mix thoroughly, to get a smooth consistency ,if the batter is thick add little more curd and mix ,check salt and chili powder and add if necessary. The batter should neither be thick as pakora batter, nor watery. It should be semi thick, so that chicken can be coated with a thin layer of the batter.
- 5. Mix the boiled chicken in the batter and allow to rest for 10 minutes.
- 6. Heat oil in a kadhai ,reduce to medium flame/ heat, take a chicken piece, sprinkle sesame seeds on the chicken and put it in kadhai and fry until you get golden color.
- 7. Remove on a slotted plate.
- 8. Crispy besan fried chicken is ready.
Notes
Read the notes/ tips, before cooking.
1.. step-1 make slits in chicken and marinate with salt and chili powder, so that the inner part of the chicken will not be bland in taste when you bite
2 …Step–2 when you cook it to 75% or until soft enough to break with finger, before frying, this makes it soft, not chewy or hard
3…Step–4 thickness of the batter is very important.
It should not be thick, like pakora batter, because we are not preparing pakoras,
Should not be watery, you cannot coat the chicken with the batter. Batter should be of semi thick consistency.
1.. step-1 make slits in chicken and marinate with salt and chili powder, so that the inner part of the chicken will not be bland in taste when you bite
2 …Step–2 when you cook it to 75% or until soft enough to break with finger, before frying, this makes it soft, not chewy or hard
3…Step–4 thickness of the batter is very important.
It should not be thick, like pakora batter, because we are not preparing pakoras,
Should not be watery, you cannot coat the chicken with the batter. Batter should be of semi thick consistency.
- If batter remains after all the chicken pieces are fried, , keep it in refregirator and use the next day,or same day, to prepare,crispy besan fried onion rings or cauliflower 😀
- For onion rings, cut onion into rings, dip in batter and fry
- For cauliflower, cut it into small florets, blanch, and strain, then dip in batter and fry
Dum ke Seviyaan
Dum ke Seviyaan
Its been a year since I started this blog to share my recipes with my family❤️ and friends ❤️.Again I’m sharing a dessert/sweet. 😊.
Desserts or sweets with Seviyaan are prepared in every home in different varieties in our country India. One of the easiest one is Dum ke Seviyaan, A very yummy 😋extremely delicious dessert. Very few ingredients are needed and can be prepared in a much less time. It is one of my family’s favorite ❤.
Jump to RecipeIngredients
Fine roasted vermicelli—1 cup
Sugar– 3/4th cup
Ghee/Clarified butter — 3 tablespoon
Water –1 cup
Cardamom –2
Almonds–8 ,sliced,
Pistachios–8 sliced
Raisins–10
Cashews–8 chopped
Step by Step Instructions.
1. Soak Almonds and pistachios in hot water for 30 minutes, peel and slice.
2. Heat kadai add 2 teaspoons of ghee.
3. Add Seviyaan and slowly roast for 3 to 4 minutes, remove and keep aside.
4. In the same kadai add remaining ghee and add cashewnuts, raisins and fry for until golden brown.
5. Now add water.
6. After 5 minutes add sugar.
7. Stir the sugar, and when it starts to boil add Seviyaan and mix thoroughly, add cardamom powder and mix.
8. Close lid and allow to cook on medium flame ,in-between stir and check if the syrup is absorbed.
9. When syrup is absorbed ,you get this consistency.
10. Close lid switch off the flame, and allow it rest for 5 minutes
11. Dum ke Seviyaan is ready to eat 😊.
12. Garnish with sliced Almonds and pistachios.
Dum ke Seviyaan
Its been a year since I started this blog to share my recipes with my family❤️ and friends ❤️.Again I’m sharing a dessert/sweet. 😊.
Desserts or sweets with Seviyaan are prepared in every home in different varieties in our country India. One of the easiest one is Dum ke Seviyaan, A very yummy 😋extremely delicious dessert. Very few ingredients are needed and can be prepared in a much less time. It is one of my family’s favorite ❤.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 6 people
Equipment
- Kadhai / Wok / Deep pan
Ingredients
- 1 cup Fine roasted vermicelli
- 3/4th cup Sugar
- 3 tbsp Ghee / Clarified butter
- 1 cup Water
- 2 pods Cardamom
- 8 pieces Almonds Sliced
- 8 pieces Pistachios Sliced
- 10 pieces Raisins
- 8 pieces Cashews Chopped
Instructions
- 1. Soak Almonds and pistachios in hot water for 30 minutes, peel and slice.
- 2. Heat kadai add 2 teaspoons of ghee.
- 3. Add Seviyaan and slowly roast for 3 to 4 minutes, remove and keep aside
- 4. In the same kadai add remaining ghee and add cashewnuts, raisins and fry for until golden brown.
- 5. Now add water.
- 6. After 5 minutes add sugar.
- 7. Stir the sugar, and when it starts to boil add Seviyaan and mix thoroughly, add cardamom powder and mix.
- 8. Close lid and allow to cook on medium flame ,in-between stir and check if the syrup is absorbed.
- 9. When syrup is absorbed ,you get this consistency.
- 10. Close lid switch off the flame, and allow it rest for 5 minutes.
- 11. Dum ke Seviyaan is ready to eat .
- 12. Garnish with sliced Almonds and pistachios.
Notes
If you roast the roasted Seviyaan, you will get a good taste 👌
Closing the lid and cooking on medium flame, and later you allow it to rest on heat, i.e., after switching off the heat / flame. This process is giving Dum, so its DUM KE SEVIYAAN.
Closing the lid and cooking on medium flame, and later you allow it to rest on heat, i.e., after switching off the heat / flame. This process is giving Dum, so its DUM KE SEVIYAAN.
Rice kheer with Mango
Rice kheer with Mango
Kheer is a traditional Indian dessert prepared during any festival or celebration.
Kheer is prepared using rice,sabudana, semolina, broken wheat. India is a melting pot with diverse cultures, desserts are prepared in different regions in different ways using same ingredients.
Rice kheer with mango, is a simple dish prepared using very few ingredients.
In Mango season, I never miss to prepare this dessert along with mango pulp .
The smooth and creamy texture of rice kheer served topped along with sweet mango pulp and nuts, is very luscious and flavor some.
We need to use sweet mangoes having thick pulp like Alphonso or Banaganapalli/Benish.
I have used Sona masuri rice which gives good stickiness to the kheer.
Full fat milk gives it a creamy texture.
Ingredients
Rice – 1/4th cup
Milk- 750 ml (3/4th litre) ,full fat milk
Sugar- 1/4th cup
Condensed milk- 1/2 tin
Dry fruits – 10 raisins, 10 cashew nuts finely sliced
10 blanched almonds finely sliced
10 blanched pistachios finely sliced
Green cardamom- 4
Ghee- 2 tablespoon
Mango pulp- 1 cup
Step by Step Instructions.
1. In a pressure cooker ,add milk and rice and cook, after 2 whistles reduce flame and cook for 15 minutes. Allow pressure to cool, and open lid and cook rice until milk is absorbed, then mash the rice with a hand blender. Keep it aside.
2. Heat ghee in a kadhai, add cashews and raisins and fry for a minute.
3. Add mashed rice and saute for 2 to 3 minutes.
4. Now add sugar and cook for 5 minutes until sugar dissolves.
5. Add milkmaid and stir and cook, keep stirring and scraping the sides. Cook until it becomes thick.
6. Add cardamom powder ,stir and scrape the sides and cook for about 2 minutes.
7. Kheer is ready.
8. Allow it to cool completely, serve topped with mango pulp, sliced pistachios and sliced almonds. You can also serve, layering it with mango pulp, kheer, mango pulp and nuts.
Rice kheer with Mango
Kheer is a traditional Indian dessert prepared during any festival or celebration.
Kheer is prepared using rice,sabudana, semolina, broken wheat. India is a melting pot with diverse cultures, desserts are prepared in different regions in different ways using same ingredients.
Rice kheer with mango, is a simple dish prepared using very few ingredients.
In Mango season, I never miss to prepare this dessert along with mango pulp .
The smooth and creamy texture of rice kheer served topped along with sweet mango pulp and nuts, is very luscious and flavor some.
We need to use sweet mangoes having thick pulp like Alphonso or Banaganapalli/Benish.
I have used Sona masuri rice which gives good stickiness to the kheer.
Full fat milk gives it a creamy texture.
Kheer is prepared using rice,sabudana, semolina, broken wheat. India is a melting pot with diverse cultures, desserts are prepared in different regions in different ways using same ingredients.
Rice kheer with mango, is a simple dish prepared using very few ingredients.
In Mango season, I never miss to prepare this dessert along with mango pulp .
The smooth and creamy texture of rice kheer served topped along with sweet mango pulp and nuts, is very luscious and flavor some.
We need to use sweet mangoes having thick pulp like Alphonso or Banaganapalli/Benish.
I have used Sona masuri rice which gives good stickiness to the kheer.
Full fat milk gives it a creamy texture.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 6 people
Equipment
- Pressure cooker
- Kadhai
- Hand blender
- Juicer
Ingredients
- 1/4 cup Rice Sona Masuri
- 750 ml Milk Full fat
- 1/4 cup Sugar
- 1/2 tin Condensed milk (Milkmaid)
- 10 pieces Raisins, Cashew nuts, Blanched almonds, Blanched pistachios Finely sliced
- 4 pieces Green cardamom
- 2 tbsp Ghee
- 1 cup Mango pulp
Instructions
- 1. In a pressure cooker ,add milk and rice and cook, after 2 whistles reduce flame and cook for 15 minutes. Allow pressure to cool, and open lid and cook rice until milk is absorbed, then mash the rice with a hand blender. Keep it aside.
- 2. Heat ghee in a kadhai, add cashews and raisins and fry for a minute.
- 3. Add mashed rice and saute for 2 to 3 minutes.
- 4. Now add sugar and cook for 5 minutes until sugar dissolves.
- 5. Add milkmaid and stir and cook, keep stirring and scraping the sides. Cook until it becomes thick.
- 6. Add cardamom powder ,stir and scrape the sides and cook for about 2 minutes.
- 7. Kheer is ready.
- 8. Allow it to cool completely, serve topped with mango pulp, sliced pistachios and sliced almonds. You can also serve, layering it with mango pulp, kheer, mango pulp and nuts
Vegetable and egg biryani with dahi ke chutney (curd chutney)
Vegetable and egg biryani with dahi ke chutney (curd chutney)
Biryani is an Indian word ,for the Persian word brinj ,which means rice and also Beriyan, Persian word which means to fry or to roast
There are many theories describing Biryani, one states this dish to be originated in Persia and was brought to India by Mughals.
Every one loves to have Biryani, the royal dish. Biryani is made by layering rice and vegetables/ chicken/ mutton, cooked in melange of spices and put to dum. Here rice is cooked 75% to 80%
Here, I am sharing a recipe of vegetable biryani. I have used eggs and paneer which is optional. This is a very delicious healthy dish, it can be served with dahi ke chutney (curd chutney) or bagarae baigan, (recipe posted earlier).
Ingredients
Rice- 2 cups (basmathi ,sona masuri or of your choice)
Vegetables – 1 cup (carrot, beans,green peas )/Any other vegetable of your choice
Boiled eggs- 4 (optional)
Paneer cubes-1/4th cup (optional)
Onion- 1 medium, sliced
Oil– 3 tablespoon
Ginger – 1/4th inch chopped finely
Garlic– 4 cloves chopped finely
Tomato- 1 medium chopped
Green chili -2
Pudina leaves– 1/4th cup
Coriander leaves– 1/4th cup
Red chili powder – 1 teaspoon
Salt– (2 teaspoon for vegetable and
4 tablespoon to cook rice)
Lemon – 1/2 small one
Curd – 1/4th cup
Few stands of saffron soaked in 1/4th cup warm milk (optional)
Shah zeera -1 teaspoon
Tejpatta- 1 (optional )
Garam masala- 1& 1/2 teaspoon
(5 green cardamom, 5 cloves, 1/2 inch cinnamon, 6 strands mace)
Step by Step Instructions.
1 . Heat oil & add onions
2. Fry until light brown.
3. Remove onions in a plate along with 1 tablespoon oil ( in which onion was fried) in a bowl.
4. Add shahjeera and tejpatta.
5. Add garam masala powder ( lightly crush the spices to make powder).
6. Add vegetables and saute for 2 minutes and allow to cook for 5 minutes.
7. Now add tomatoes, curd, mint (pudina )and coriander leaves.
8. Saute and cover lid and cook for about 4 to 5 minutes.
9. Add half of the fried onions and saute well.
10. If you are using paneer or eggs or both, add now and mix well to coat the masala. Remove from heat and keep it aside
11. In a vessel add 6 cups water , few mint leaves, a small piece of cinnamon and 2 small cardamom and allow water to boil.
12. Add rice, salt and lemon juice and cook rice until a la dente, ie 75% to 80%.
13. Drain it in a colander.
14. In the vessel put a layer of rice.
15. Add cooked vegetables and paneer and eggs.
16. Add remaining rice in a layer, sprinkle remaining fried onions, few mint leaves, saffron milk, and oil (which was kept aside after frying onions ).
17. Keep the vessel on a flat tawa, cover the plate with a clean moist cotton cloth and put weight on top, and keep on high flame for 5 minutes and on low heat for 7 to 8 minutes, then switch off the flame.
18. Biryani is ready.
Notes
Wash rice in water 3 to 4 times, until water runs clear and allow to soak in water for atleast 20 minutes, or else the rice will become mushy.
While cooking rice, when you add a few drops of lemon juice, rice grains will be separate and shiny.
Dahi ke chutney or dahi ka raitha
Dahi ke chutney or dahi ka raitha
Its an Indian side dish/ accompaniment of biryani, whether its vegetable, mutton or chicken. It is prepared using curd, onions, tomatoes, green chilli. Roasted bengal gram powder gives it a unique delicious taste. We need to use fresh thick curd.
Ingredients
Thick curd- 1/2 cup
Water- 3/4th cup
Onion- 1 small chopped
Green chili- 1or 2 chopped
Tomato- 1 small chopped
Coriander leaves– 1 tablespoon
Roasted bengal gram powder- 1/4th cup
Salt— 1 teaspoon or as per taste
Dahi masala—- 1 teaspoon
(Dahi masala is readily available)
Step by Step Instructions.
Take a bowl,add all ingredients except dahi masala, and mix. Add salt and green chili, as per your taste. Sprinkle dahi masala on top. Its ready to serve. Garnish with coriander leaves.
Vegetable and egg biryani with dahi ke chutney (curd chutney)
Biryani is an Indian word ,for the Persian word brinj ,which means rice and also Beriyan, Persian word which means to fry or to roast .
There are many theories describing Biryani, one states this dish to be originated in Persia and was brought to India by Mughals.
Every one loves to have Biryani, the royal dish. Biryani is made by layering rice and vegetables/ chicken/ mutton, cooked in melange of spices and put to dum. Here rice is cooked 75% to 80%
Here, I am sharing a recipe of vegetable biryani. I have used eggs and paneer which is optional. This is a very delicious healthy dish, it can be served with dahi ke chutney (curd chutney) or bagarae baigan, (recipe posted earlier).
There are many theories describing Biryani, one states this dish to be originated in Persia and was brought to India by Mughals.
Every one loves to have Biryani, the royal dish. Biryani is made by layering rice and vegetables/ chicken/ mutton, cooked in melange of spices and put to dum. Here rice is cooked 75% to 80%
Here, I am sharing a recipe of vegetable biryani. I have used eggs and paneer which is optional. This is a very delicious healthy dish, it can be served with dahi ke chutney (curd chutney) or bagarae baigan, (recipe posted earlier).
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 6 people
Equipment
- Tawa
- Colander
- Medium pot
- Clean cloth
Ingredients
- 2 cups Rice basmathi ,sona masuri or of your choice
- 1 cup Vegetables carrot, beans,green peas /Any other vegetable of your choice.
- 4 pieces Boiled eggs optional
- 1/4 cup Paneer cubes optional
- 1 piece Onion , medium size sliced
- 3 tbsp vegetable oil
- 1/4 inch Ginger finely chopped
- 4 cloves Garlic finely chopped
- 1 piece Tomato, medium size chopped
- 2 pieces Green chili
- 1/4 cup Coriander leaves
- 1/4 cup Pudina leaves
- 1 tsp Red chili powder
- Salt 2 teaspoon for vegetable and
4 tablespoon to cook rice - 1/2 piece Lemon,small size
- 1/4 cup Curds
- 1/4 cup Saffron Few strands of saffron soaked in 1/4th cup warm milk (optional)
- 1 tsp Shah zeera
- 1 piece Tejpatta Optional
- 1.5 tsp Garam Masala 5 green cardamom, 5 cloves, 1/2 inch cinnamon, 6 strands mace
Instructions
- Heat oil & add onions.
- Fry until light brown.
- Remove onions in a plate along with 1 tablespoon oil ( in which onion was fried) in a bowl.
- Add shahjeera and tejpatta.
- Add garam masala powder ( lightly crush the spices to make powder).
- Add vegetables and saute for 2 minutes and allow to cook for 5 minutes.
- Now add tomatoes, curd, mint (pudina )and coriander leaves.
- Saute and cover lid and cook for about 4 to 5 minutes.
- Add half of the fried onions and saute well.
- If you are using paneer or eggs or both, add now and mix well to coat the masala. Remove from heat and keep it aside.
- In a vessel add 6 cups water , few mint leaves, a small piece of cinnamon and 2 small cardamom and allow water to boil.
- Add rice, salt and lemon juice and cook rice until a la dente, ie 75% to 80%.
- Drain it in a colander.
- In the vessel put a layer of rice.
- Add cooked vegetables and paneer and eggs.
- Add remaining rice in a layer, sprinkle remaining fried onions, few mint leaves, saffron milk, and oil (which was kept aside after frying onions ).
- Keep the vessel on a flat tawa, cover the plate with a clean moist cotton cloth and put weight on top, and keep on high flame for 5 minutes and on low heat for 7 to 8 minutes, then switch off the flame.
- Biryani is ready.
Notes
Wash rice in water 3 to 4 times, until water runs clear and allow to soak in water for atleast 20 minutes, or else the rice will become mushy.
While cooking rice, when you add a few drops of lemon juice, rice grains will be separate and shiny
While cooking rice, when you add a few drops of lemon juice, rice grains will be separate and shiny
Dahi ke chutney or dahi ka raitha
Its an Indian side dish/ accompaniment of biryani, whether its vegetable, mutton or chicken. It is prepared using curd, onions, tomatoes, green chilli. Roasted bengal gram powder gives it a unique delicious taste. We need to use fresh thick curd.
Prep Time5 mins
Total Time5 mins
Servings: 6 people
Ingredients
- 1/2 cup Thick curd
- 3/4 cup Water
- 1 piece Onion,small chopped
- 1-2 pieces Green Chili chopped
- 1 piece Tomato, small chopped
- 1 tbsp Coriander leaves
- 1/4 cup Roasted Bengal gram powder
- 1 tsp Salt As per taste
- 1 tsp Dahi masala As per taste
Instructions
- Take a bowl,add all ingredients except dahi masala, and mix.
- Add salt and green chili, as per your taste.
- Sprinkle dahi masala on top. Its ready to serve.
- Garnish with coriander leaves.
Bagarae baigan / Brinjal curry
Bagarae baigan / Brinjal curry
Bagarae baigan ka salan / Brinjal curry, is a Hyderabadi dish which is a perfect accompaniment with Biryani ( mutton, chicken, egg, vegetables) puloa, khichdi, jowar roti and even paratha.
The curry gets its rich flavorful taste from the masala paste which is prepared using nuts & delicious ingredients such as groundnuts, coconut, sesame and poppy seeds ,and mild tangy taste from tamarind.
India is having diverse culture and therefore Indian cuisine is diverse, each vegetable is prepared in different ways and varies in different regions.
Some prepare this curry by first frying the brinjals and then add in the gravy.
I have sauted the brinjals after stuffing them with the masala paste. It gives a unique flavor and yummy taste. Do try this recipe.
Jump to RecipeIngredients
Brinjal—– 250gms
Onion—– 1 medium chopped
Oil– 3 tablespoon
Tamarind —- 1/2 tablespoon tightly packed
Corriander leaves— 2 or 3 sprigs
Salt— 1 teaspoon or as per taste
Groundnuts/ peanuts—– 1/2 cup
Coconut powder—– 1/4 cup
Sesame seeds—– 1/2 tablespoon
Poppy seeds ‐—– 1/2 tablespoon
Red chilli powder—- 1 teaspoon
Coriander powder—- 1 teaspoon
Turmeric powder—- 1/2 teaspoon
Garam masala—- 1/2 teaspoon ( 2 cardamom, 2 cloves, 1/4 th inch cinnamon)
Ginger ‐— 1/2 inch
Garlic —– 3 pods 1 teaspoon jaggery (optional)
Step by Step Instructions.
Dry roast the following :
Peanuts, coconut powder , sesame seeds, poppy seeds, and grind to a smooth paste along with ginger ,garlic, red chilli powder ,coriander powder, turmeric powder, salt and garam masala.
IMPORTANT : add required amount of water, masala paste must not be very thin,it must be semi thick. So that it will be easy to stuff in brinjals.
1 . Remove half stalk and slit the brinjals into four quarters from bottom keeping the stalk and top portion intact. Keep them immersed in salt water for 5 minutes. Remove from water and stuff the masala paste, keep aside the stuffed brinjals and also the remaining paste.
2. Heat oil in pressure cooker or pan.
3. And onions and saute until they turn light brown.
4.Now add the stuffed brinjals and saute for 3 to 4 minutes ,turning them on each side
5.Then add the remaining masala paste and saute.
6.Add water just enough to cover the brinjals, and pressure cook for 2 whistles on medium flame, then switch it off.
7.Open the lid, add tamarind pulp, and 1 teaspoon of jaggery (optional) and cook for 5 minutes, stirring in between,other wise the curry will tend to stick to bottom.
8.Taste the curry and add salt and chili powder (if needed) accordingly, and also the water, consistency should neither be thin nor too thick.
9.Cook on slow flame for 2 to 3 minutes, until oil separates. Curry is ready.
Note :
My family prefers Brinjals to be cooked soft i.e, the skin also must be soft, not mushy. So I prepare in pressure cooker.
If u want to cook in a pan,then instead of pressure cooker, u can replace pan and follow the same steps, cover with the lid and cook until brinjals becomes soft. Using pressure cooker I save time too.
Bagarae baigan / Brinjal curry
Bagarae baigan ka salan / Brinjal curry, is a Hyderabadi dish which is a perfect accompaniment with Biryani ( mutton, chicken, egg, vegetables) puloa, khichdi, jowar roti and even paratha.
The curry gets its rich flavorful taste from the masala paste which is prepared using nuts & delicious ingredients such as groundnuts, coconut, sesame and poppy seeds ,and mild tangy taste from tamarind.
India is having diverse culture and therefore Indian cuisine is diverse, each vegetable is prepared in different ways and varies in different regions.
Some prepare this curry by first frying the brinjals and then add in the gravy.
I have sauted the brinjals after stuffing them with the masala paste. It gives a unique flavor and yummy taste. Do try this recipe.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 4 people
Equipment
- Pressure cooker
- Mixer
- Tawa
- Deep pan
Ingredients
- 250 gms Brinjal
- 1 Onion medium chopped
- 3 tbsp Oil vegetable
- 1/2 tbsp Tamarind tightly packed
- 2-3 sprigs Corriander leaves
- 1 tsp Salt as per taste
- 1/2 cup Groundnuts/ peanuts
- 1/4 cup Coconut powder
- 1/2 tbsp Sesame seeds
- 1/2 tbsp Poppy seeds
- 1 tsp Red chilli powder
- 1 tsp Coriander powder
- 1/2 tsp Turmeric powder
- 1/2 tsp Garam masala OR 2 cardamom, 2 cloves, 1/4 th inch cinnamon
- 1/2 inch Ginger
- 3 pods Garlic
- 1 tsp Jaggery optional
Instructions
- Dry roast the following :Peanuts, coconut powder , sesame seeds, poppy seeds, and grind to a smooth paste along with ginger ,garlic, red chilli powder ,coriander powder, turmeric powder, salt and garam masala.IMPORTANT : add required amount of water, masala paste must not be very thin,it must be semi thick. So that it will be easy to stuff in brinjals.
- Remove half stalk and slit the brinjals into four quarters from bottom keeping the stalk and top portion intact. Keep them immersed in salt water for 5 minutes. Remove from water and stuff the masala paste, keep aside the stuffed brinjals and also the remaining paste.
- Heat oil in pressure cooker or pan.
- And onions and saute until they turn light brown.
- Now add the stuffed brinjals and saute for 3 to 4 minutes ,turning them on each side
- Then add the remaining masala paste and saute.
- Add water just enough to cover the brinjals, and pressure cook for 2 whistles on medium flame, then switch it off.
- Open the lid, add tamarind pulp, and 1 teaspoon of jaggery (optional) and cook for 5 minutes, stirring in between,other wise the curry will tend to stick to bottom.
- Taste the curry and add salt and chili powder (if needed) accordingly, and also the water, consistency should neither be thin nor too thick.
- Cook on slow flame for 2 to 3 minutes, until oil separates. Curry is ready.
Notes
My family prefers Brinjals to be cooked soft i.e, the skin also must be soft, not mushy. So I prepare in pressure cooker.
If u want to cook in a pan,then instead of pressure cooker, u can replace pan and follow the same steps, cover with the lid and cook until brinjals becomes soft. Using pressure cooker I save time too.
Khichdi
Khichdi
Khichdi, is a one pot dish prepared with rice and yellow split moong dal. It’s a very delicious yummy healthy dish. Every household has its own version of khichdi. In our home we prepare this dish using onions, ginger, garlic, green coriander paste, and spices. Using correct quantity and preparing the right way makes the dish very yummy and delicious. I have used Basmathi rice, which adds more taste. You can prepare using Sona Masuri or any other type of rice.
Jump to RecipeIngredients
Basmathi rice– 1 & 1/2 cup
Yellow spilt moong dal —1/4 cup
Onion thinly sliced — 1 medium
Oil — 3 tablespoon
Turmeric ‐-1/2 teaspoon
Ginger ,garlic and green coriander paste ‐– 1 tablespoon
( 1 inch ginger, 5 cloves of garlic and 1/4 cup coriander leaves, ground to paste)
Salt ‐1 teaspoon
Water ‐-3 cups
Garam masala ‐–1/2 teaspoon or
2 cardamom, 2 cloves, 1/4th inch cinnamon
Step by Step Instructions.
1.Wash rice 3 to 4 times and allow it to soak for 15 minutes.
2.Heat a pan and dry roast moong dal on slow flame for 5 minutes.
3. Heat the pot and add oil and when it gets heated ,add onions.
4. Saute the onions until light brown.
5. Add ginger garlic and green coriander paste, turmeric, garam masala, and saute for 3 to 4 minutes,until oil separates.
6. Add water, allow it to boil.
7. Drain water from rice and add it along with moong dal , add salt.
8. Cover and cook on medium flame until all the water is absorbed, (check in between and stir ).
9. Put it for dum, on a flat tawa, cover the plate with a clean moist cotton cloth. Keep it on medium flame for 5 minutes and switch it off.
Khichdi is ready. Serve it with topped with ghee, and curds, papad or pickle.
It tastes even better with brinjal curry, egg curry, ground nut chutney etc ., recipes of which will be posted soon on my blog.
Khichdi
Khichdi, is a one pot dish prepared with rice and yellow split moong dal. It's a very delicious yummy healthy dish. Every household has its own version of khichdi. In our home we prepare this dish using onions, ginger, garlic, green coriander paste, and spices. Using correct quantity and preparing the right way makes the dish very yummy and delicious. I have used Basmathi rice, which adds more taste. You can prepare using Sona Masuri or any other type of rice.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 6 people
Equipment
- Medium pot
- Tawa
- Clean white cloth
Ingredients
- 1.5 cup Basmathi rice
- 1/4 cup Yellow spilt moong dal
- 1 piece Onion , medium size thinly sliced
- 3 tbsp Vegetable Oil
- 1/2 tsp Turmeric
- 1 tbsp Ginger ,garlic and green coriander paste
- 1 tsp Salt as per taste
- 3 cup Water
- 1/2 tsp Garam Masala OR ( 2 cardamom, 2 cloves, 1/4th inch cinnamon)
Instructions
- Wash rice 3 to 4 times and allow it to soak for 15 minutes.
- Heat a pan and dry roast moong dal on slow flame for 5 minutes.
- Heat the pot and add oil and when it gets heated ,add onions.
- Saute the onions until light brown.
- Add ginger garlic and green coriander paste, turmeric, garam masala, and saute for 3 to 4 minutes,until oil separates.
- Add water, allow it to boil.
- Drain water from rice and add it along with moong dal , add salt.
- Cover and cook on medium flame until all the water is absorbed, (check in between and stir ).
- Put it for dum, on a flat tawa, cover the plate with a clean moist cotton cloth. Keep it on medium flame for 5 minutes and switch it off.
- Khichdi is ready. Serve it with topped with ghee, and curds, papad or pickle.
Notes
- Wash rice 3 to 4 times and allow to soak for 15 minutes, so that the grains do not turn mushy
- The process of putting rice on dum is to put a flat tawa on heat/flame, keep the pot and cover it with a clean moist cotton cloth, place weight on top of plate.
In this process, heat is retained and allows the aroma and flavours to be infused in the rice and makes it soft and yummy and delicious
Hyacinth beans/Avarekalu curry
Hyacinth beans/Avarekalu curry
During the Winter season, fresh Avarekalu is found in abundance in Karnataka. After shelling the beans we get beautiful shiny pods, which can be used to prepare different dishes. Today I am sharing a recipe of ‘Avarekalu curry’ using fresh coconut, green chilli and onions, this dish can be served along with chapathi or roti and also as an accompaniment (side dish) along with dal and rice.
Ingredients
Hyacinth beans pods /Avarekalu pods— 1 cup
Onion medium size– 1 chopped
Fresh coconut, cut into small pieces– 1/2 cup
Green chilli– 2
Garlic– 4 cloves
Ginger– 1/4 inch, finely chopped
Turmeric– 1/2 teaspoon
Salt– 1 teaspoon or as per taste
Coriander leaves– 1/4 cup
Step by Step Instructions.
1. Finely grind coconut and green chillies along with a little salt (without adding water)and keep aside.
2. Heat oil in a pressure cooker, add onions and saute until they turn pinkish in color.
3. Now add ginger, crushed garlic cloves , then add turmeric, grinded coconut and green chillies.
4. Saute for 3 minutes on slow flame.
5. Now add hyacinth/ Avarekalu beans pods along with water, enough to cover the beans. Add salt and pressure cook for 2 whistles; reduce the flame and cook for 3 minutes.
6. Open the lid of the cooker, check salt and add if needed as per taste, and cook until it becomes dry, (keep stirring in between).
7. Curry is ready to eat.
Hyacinth beans/Avarekalu curry
During the Winter season, fresh Avarekalu is found in abundance in Karnataka. After shelling the beans we get beautiful shiny pods, which can be used to prepare different dishes. Today I am sharing a recipe of 'Avarekalu curry' using fresh coconut, green chilli and onions, this dish can be served along with chapathi or roti and also as an accompaniment (side dish) along with dal and rice.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Servings: 6
Equipment
- Pressure cooker
Ingredients
- 1 cup Hyacinth beans pods /Avarekalu pods
- 1 piece Onion medium size
- 1/2 cup Fresh coconut
- 2 pieces Green chili
- 4 cloves Garlic
- 1/4 inch Ginger, finely chopped
- 1/2 teaspoon Turmeric
- 1 teaspoon Salt (as per taste)
- 1/4 cup Coriander Leaves
- 2-3 tbsp Vegetable Oil
Instructions
- Finely grind coconut and green chillies along with a little salt (without adding water)and keep aside.
- Heat oil in a pressure cooker, add onions and saute until they turn pinkish in color.
- Now add ginger, crushed garlic cloves , then add turmeric, grinded coconut and green chillies.
- Saute for 3 minutes on slow flame.
- Now add hyacinth/ Avarekalu beans pods along with water, enough to cover the beans. Add salt and pressure cook for 2 whistles; reduce the flame and cook for 3 minutes.
- Open the lid of the cooker, check salt and add if needed as per taste, and cook until it becomes dry, (keep stirring in between).
- Curry is ready to eat.
Chicken Tahri
Tahri is a one pot dish usually made with rice and vegetables or meat. In our household , tahri has been being prepared using vermicelli.
My beloved Nanijan (GrandMa) used to prepare this mouth watering and delicious Tahri.
In Tahri , succulent pieces of chicken marinated and cooked with fried onion , tomatoes, curds and masalas are layered with vermicelli.
For those who do not consume chicken, any vegetable of your choice and even paneer can be used.
Jump to Recipe
Ingredients
Vermicelli : 3 cups/ 320 gms
Chicken : 500 gms ( with or without bone)
Onion : 1 medium size ( thinly sliced)
Tomato : 1 medium, chopped.
Curd : 1 tablespoon.
Ginger garlic paste : 2 teaspoon or 1/4th teaspoon finely chopped ginger, 1/4th teaspoon finely chopped garlic.
Red chili powder : 1/4th teaspoon
Green chilli : 1 or 2
Garam masala : 1 teaspoon or 3 green cardamom, 4 cloves, 1/2 inch cinnamon, 1/2 big cardamom, 2 to 3 strands of mace.
Salt(kosher) : 1 tablespoon or as per taste
Oil : 4 tablespoon
Coriander leaves :1/4th cup
Mint leaves : 1/4th cup
Shah zeera : 1 teaspoon
For garnishing : Capsicum and Carrot
Step by Step Instructions.
1.Marinate chicken with ginger garlic paste, salt and curds and keep for 15 minutes.
2. In a pressure cooker , heat oil, add shah zeera, when it splutters add onions.
3. Fry the onions till they turn brown.
4. Add chicken to the onions.
5. Saute on slow flame until it turns light brown.
6. Add water (enough to cover the chicken )
7. Pressure cook for 4 to 5 whistles. If you get tender chicken, don’t pressure cook, cover and cook on medium flame for 10 minutes or till the chicken becomes tender.
8. Once the chicken is tenderized, add tomatoes, green chilli , red chilli powder, mint and coriander leaves, and cook for 5 minutes.
9. Add garam masala and stir and cook for 3 minutes, now check taste and add salt and chilli powder accordingly.
10. Cook for few minutes until oil separates. Keep this aside.
11. Boil 8 to 10 cups of water in a pot along with 2 teaspoons of salt and 2 teaspoons of oil.
12. Add vermicelli to the pot of boiling water and cook until a la dente, (firm to the bite).
13. Strain the vermicelli in colander and run under cold water, keep aside.
14. In a pot put a layer of vermicelli.
15. Spread cooked chicken in a layer over the vermicelli.
16. Spread the remaining vermicelli on top.
17. Keep the pot on a flat tawa, cover the lid with a clean cotton cloth, keep weight on top, and keep on a medium flame for 3 minutes and on slow flame for 2 minutes, (this process is to put the pot on dum, so that the flavors of the chicken get incorporated well with the vermicelli).
18. Chicken Tahri is ready. Saute the capsicum rings in a few drops of oil, and garnish with capsicum, carrots and lemon rinds.
Chicken Tahri
Tahri is a one pot dish usually made with rice and vegetables or meat. In our household , tahri has been being prepared using vermicelli.My beloved Nanijan (GrandMa) used to prepare this mouth watering and delicious Tahri.In Tahri , succulent pieces of chicken marinated and cooked with fried onion , tomatoes, curds and masalas are layered with vermicelli.For those who do not consume chicken, any vegetable of your choice and even paneer can be used.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Equipment
- Pressure cooker
- Large Pot
- Colander
- Flat Tava
- Clean cotton cloth
Ingredients
- Vermicelli : 3 cups/ 320 gms
- Chicken : 500 gms with or without bone
- Onion : 1 medium size thinly sliced
- Tomato : 1 medium chopped.
- Curd : 1 tablespoon.
- Ginger garlic paste : 2 teaspoon or 1/4th teaspoon finely chopped ginger 1/4th teaspoon finely chopped garlic.
- Red chili powder : 1/4th teaspoon
- Green chilli : 1 or 2
- Garam masala : 1 teaspoon or 3 green cardamom 4 cloves, 1/2 inch cinnamon, 1/2 big cardamom, 2 to 3 strands of mace.
- Salt kosher : 1 tablespoon or as per taste
- Oil : 4 tablespoon
- Coriander leaves :1/4th cup
- Mint leaves : 1/4th cup
- Shah zeera : 1 teaspoon
For garnishing : Capsicum and Carrot
Instructions
- Marinate chicken with ginger garlic paste, salt and curds and keep for 15 minutes.
- In a pressure cooker , heat oil, add shah zeera, when it splutters add onions.
- Fry the onions till they turn brown.
- Add chicken to the onions
- Saute on slow flame until it turns light brown.
- Add water (enough to cover the chicken )
- Pressure cook for 4 to 5 whistles. If you get tender chicken, don’t pressure cook, cover and cook on medium flame for 10 minutes or till the chicken becomes tender.
- Once the chicken is tenderized, add tomatoes, green chilli , red chilli powder, mint and coriander leaves, and cook for 5 minutes.
- Add garam masala and stir and cook for 3 minutes, now check taste and add salt and chilli powder accordingly.
- Cook for few minutes until oil separates. Keep this aside.
- Boil 8 to 10 cups of water in a pot along with 2 teaspoons of salt and 2 teaspoons of oil.
- Add vermicelli to the pot of boiling water and cook until a la dente, (should not be overcooked).
- Strain the vermicelli in colander and run under cold water, keep aside.
- In a pot put a layer of vermicelli.
- Spread cooked chicken in a layer over the vermicelli.
- Spread the remaining vermicelli on top.
- Keep the pot on a flat tawa, cover the lid with a clean cotton cloth, keep weight on top, and keep on a medium flame for 3 minutes and on slow flame for 2 minutes, (this process is to put the pot on dum, so that the flavors of the chicken get incorporated well with the vermicelli).
- Chicken Tahri is ready.
- Saute the capsicum rings in a few drops of oil, and garnish with capsicum, carrots and lemon rinds.
Notes
I have used medium sized vermicelli. Do not use fine vermicelli as it will form lumps.
I use Kosher salt for chicken and mutton recipes as it enhances the state.
I use Kosher salt for chicken and mutton recipes as it enhances the state.