Tuesday, April 30, 2013

HARA BHARA KABAB| HARA BHARA KEBAB RECIPE

Hara bhara kabab is a potato, spinach and green peas patties usually made for starters or tea time snacks. Few months back during India trip my  brother in law was casually telling me that my co-sister is good in making this hara bhara kebabs. Though is a doctor by profession ,she is a very good cook too. I noted the recipe of Hara bhara Kebab from her and i tried it once after coming back home. But that time i had some problem with my camera, somehow couldn’t get the pictures of the kebab on that day. After that i thought of trying but some how, any one ingredient will be missing in my pantry.So finally today i have all ingredients to make this hara bhara kabab and most importantly have mood to make this too,i made today and   i am posting the recipe of how to make hara bhara kebab.
hara bhara veg kebab2
INGREDIENTS: [MAKES 6 KEBABS]
POTATO 1
PALAK | SPINACH LEAVES 10-12
GREEN PEAS(FROZEN) 1/4 CUP
CORIANDER LEAVES FEW
GREEN CHILLI 2
GARAM MASALA 1/4 TSP
CASHEW NUTS FEW
CORN FLAKES 1/4 CUP
SALT AS NEEDED
OIL TO DEEP FRY
Hara bhara kebab 1
METHOD:
  • Boil the potato and peel the skin and mash it nicely.
kebab 1
  • blanch the spinach and peas in hot water. Just wash the spinach and immerse in hot water for a few seconds and take it out. I used frozen peas, if using fresh ones, pressure cook the peas and drain the water.
kebab 9 Kebab 8
  • Grind the coriander and green chilli in a mixer.
  • Grind the cornflakes in the mixer into a fine powder.
kebab 2 kebab 4
  • Drain the water completely from the spinach and green peas.This step is very important. If extra moisture is there the kebabs will not turn out well. it will break while frying and become soggy.
  • Mash the green peas with hands and chop the blanched spinach finely.
kebab 3
  • In a wide bowl, add the mashed potato, blanched peas, spinach,coriander chilli paste ,salt.garam masala and add the powdered corn flakes.
  • Add cashew bits and bind everything together with clean dry hands.
  • Make it into round patties or oblong shape.
kebab 5 kebab 6
  • You can place a half cashew on the top the kebab and fry.
  • Heat the oil for deep frying and  when the oil is hot gently place the kebabs into the oil. do not over crown the pan. Fry the kebabs in a medium flame on both sides. Drain the excess oil in a kitchen towel.
kebab 7
  • Serve hot with tomato ketchup or green chutney.
Veg kebab 3
Note:
  1. Drain the water completely and squeeze out the excess water nicely from the palak and peas.
  2. Instead of corn flakes you can add besan |chickpea flour . roast it nicely in a low flame for 10 minutes and add to the potato spinach mixture.
  3. I used plain cornflakes.
  4. UPDATE:You can add extra 1/4 cup of powdered cornflakes if you feel it is not binding well. Actually a reader tried this recipe and asked me over phone that during the first batch itdissolved in oil. I told her to add extra 1/4 cup of powdered cornflakes and 1 tblsp of maida if she wants. It turned out perfect

Saturday, April 27, 2013

PINEAPPLE RAITA |PINEAPPLE RAITA RECIPE

Pineapple raita is an interesting rata which i happened to taste in a Indian restaurant in Bali, 3 years back. After that i totally forgot about this pineapple raita. Recently , i suddenly remembered this while seeing our trip album and that day to my luck i had fresh pineapple with me at home. So i asked  my friend about this recipe, who makes it at her place. Yes i have good friends around from all different parts of India, so they are always at my help whenever i have any queries.Smile

So let us see how to make Pineapple raita.

Pinapple raita recipe

INGREDIENTS:

PINEAPPLE(CUBED) 3/4 CUP
YOGURT | CURD 3/4 CUP
RED CHILLI POWDER 1/4 TSP
SUGAR 1/4 TSP
CUMIN SEED POWDER 1/4 TSP
CHAAT MASALA 2 PINCHES
SALT TO TASTE

Pineapple + raita 2

METHOD:

  • Hung the curd for 10 minutes to take out the extra water. this step is truly optional. I just kept the curd on a big filter.
  • IMG_6137
  • Take the yogurt in a wide bowl.

IMG_6140

  • Add salt, sugar, red chilli powder,jeera powder and chaat masala.

IMG_6141

  • Mix well.

pineapple raia

  • Add the pineapple cubes and mix well. Serve chilled with any spicy biryani or you can have this as it is.
IMG_6139 pineapple raita
  • Serve chilled with any spicy biryani or you can have this as it is.

     Pienapple raita  NOTE:

  1. Hanging the curd will give a creamy raita.
  2. The amount of spices can be altered according to your taste.

 

 

Thursday, April 25, 2013

CHOCOLATE BISCOTTI RECIPE |EGGLESS BISCOTTI RECIPE

Biscotti , is more like our Tea rusk , which are baked twice. Very recently i got a mail from a reader who is a teenage girl almost of Varsha’s age , requesting me to post some chocolate recipes as she is a big fan of chocolates. She tried few baking recipes from here too. Recently when we went out, in a cookie shop i saw chocolate biscotti but they were not eggless. So i wanted to try this at home  and it turned out perfect and tasted so well. I adapted the recipe from here.  so let me share the recipe of chocolate biscotti – without eggs and without butter too.
biscotti

Actually the original recipe is Double chocolate Biscotti, since i didn’t have choco chips in hand i added almonds instead of chocolate chips
INGREDIENTS: [10 BISCOTTI]
ALL PURPOSE FLOUR 1 CUP
COCOA POWDER 1/4 CUP
BAKING POWDER 3/4 TSP
BAKING SODA 1/4 TSP
VANILLA ESSENCE 1/2 TSP
SUGAR 1/4 CUP
ALMONDS 1/4 CUP
OIL 1/4 CUP
WATER 4-5 TBLSP
Chocolate almond biscotti

METHOD:
  • Sift the flour, cocoa powder,baking powder and baking soda.
  • In a mixer, pulse the almonds and add to the flour mix. If using chocolate chips instead of almonds add it now.
biscotti step 1 biscotti
  • In a bowl, add water, vanilla essence, sugar and oil.
  • Mix well till the sugar dissolves. If u want u can powder the sugar and add.
  • When the sugar gets dissolved, add this mixture to the flour and cocoa powder mix.
Biscotti Biscotti
  • Knead this into a dough.
  • Place it on a baking sheet |butter paper. Divide it to2 equal portions as a log.
  • Flatten the logs. Bake this in 160 degree preheated oven for 25 minutes.
  • After the first bake, the biscotti loaves should be firm and very lightly browned, but not hard.
biscotti biscotti
  • Slice it diagonally for long biscotti or across for short one using a sharp knife.
  • Arrange them in the cooking tray in a parchment paper and again bake them for 10 minutes at 130 degrees C.
Biscotti biscotti
  • Turn it aside or you can keep the rack in the centre and turn on the heat to up and down for few minutes.
Chocolate biscotti 2
  • the second time bake is to dry out the cookies so bake it in a low temperature to get crispy biscotti.
  • this can be stored in a air tight container for few weeks.
Note:
  1. If you feel the dough dry and not coming to make a whole mass while kneading, sprinkle 1-2 tsp of water.
  2. Never chop the biscotti loaf when it is hot.
  3. Use sharp knife to cut the loaf.
  4. You can add any nuts of your choice and add orange zest too and replace water with orange juice also.
  5. While cutting the biscotti loaf it may crumble too. do it slowly and carefully.

Tuesday, April 23, 2013

CHILLI PANEER DRY RECIPE| PANEER RECIPES

Chilli paneer 2

Chilli paneer is a  mouth-watering paneer delicacy which generally consumed as such ,as a starter. Generally indo- chinese  dishes are liked by all of us at home. Varsha used order Chilli paneer even for roti also when we go out for restaurants. She always insist me to make Chilli paneer at home but i somehow never avoid deep frying panner but then i thought once in a while making it is ok, and proceeded to make Chilli paneer (Dry) at home. It turned out pretty well and i never know Chilli paneer can be made very easy.

Chilli Paneer 1

INGREDIENTS: SERVES 3-4

PANEER CUBES 2 CUPS
CORN FLOUR 2 TBLSP
ALL PURPOSE FLOUR | MAIDA 2 TBLSP
RED CHILLI POWDER 1/2 TSP +1 TSP
SALT AS NEEDED
BAKING SODA A PINCH
OIL FOR DEEP FRYING + 1 TBLSP
ONION 1
GARLIC 4-5 CLOVES
GINGER A SMALL PIECE
PEPPER POWDER 1/2 TSP
SOYA SAUCE 1 TBLSP
CAPSICUM 1/2
SPRING ONION FEW (FOR GARNISHING)

Chilli paneer 3 METHOD:

  • In a wide bowl add the corn  flour, maida, salt , baking soda and 1/2 tsp of red chilli powder.
  • Mix well into a thick batter.(not too thick and not too thin) like idli batter.
  • Add the paneer cubes to this. I get the cubed paneer here. i didn’t thaw it. just added after taking out from freezer.
chiili paneer 1 chilli paneer 4
  • Keep this aside for 10 minutes.
  • Heat oil in a pan for deep frying. When the oil is hot add the paneer cubes. Do not over load the pan. Let it not stick together.
  • When it becomes golden brown  take out and drain it in the kitchen towel.
chili paneer 5 paneer 6
  • Repeat this for the rest of the paneer.
  • Chop the onion, garlic and ginger very finely.
  • Cube the capsicum
  • In a pan, add oil and add the chopped garlic, ginger and onions one by one.
  • When the onion turns brown, add the red chilli powder and pepper powder and little salt.
  • Add soya sauce to this.
paneer 8 paneer 9
  • Add the cubed capsicum to this and saute for few minutes.
  • Now add the deep fried paneer.
Paneer 10 Chilli paneer 12
  • Mix well and serve hot.
  • Garnish with spring onion.

Chilli paneer 4

I will post the recipe of Chilli paneer gravy  version soon which is little few steps extra from the chilli paneer dry recipe.

Note:

  1. While deep frying the paneer, ensure that it is not over loaded, else it may be join together and will become soggy.
  2. always the oil should be hot.
  3. If you want you can add 1/4 tsp of pepper powder and ginger garlic paste to the batter before frying the paneer.

Friday, April 19, 2013

PAANAGAM | PANAKAM | SRI RAMA NAVAMI RECIPES

Panakam | pakagam is normally prepared during Sri rama navami along with Neer Mor and Vadaparuppu . During my child hood days i never drink panagam as my mom will forcefully tell me drink . But some how after marriage , few years later i started liking  panakam. Apart from making panakam for rama navami my we make this during the time we make lakshmi pooja at home and on the days when we read Sundara kanda Parayanam. During the days when were in Chennai, me and my mil will visit to the west mamabalam ayodaya mandapam and relish the neer mor, panagam and vada paruppu they give there as prasadams.

panakam1

INGREDIENTS:

JAGGERY(POWDERED) 1/2 CUP
WATER 3 CUPS
DRY GINGER POWDER(SUKKU) 1/8 TSP
CARDAMOM POWDER A PINCH
LEMON JUICE 1 TBLSP

panakam2

METHOD:

  • Soak the jaggery in water for 15 minutes.
  • Filter the jaggery to take out the impurities.
  • add dry ginger powder,cardamom powder and lemon juice.
  • Mix well. Panakam is ready for neivedhyam.

panakam 3

Note:

  • apart from making this for rama navami, this is a best summer cooler.
  • Panakam is very healthy too and best when serve chilled.
  • Edible camphor(pachakalpuram) can be used.

 

 

 

 

Thursday, April 18, 2013

TOMATO BIRYANI | TOMATO BIRYANI RECIPE

tomato biryani  4

During childhood days biryani is a very rare thing and i hardly remember amma making biryani. She regularly makes Tomato Rice for Lunch box . Tomato biryani our neighbour aunty makes so well and those days we don’t get Mint leaves , so whenever we demand aunty to make , aunty will call up uncle and tell him to buy mint leaves from a particular market in the city and the next day she makes yummy Tomato biryani which we will feast with simple raita. After i got married , when we both visited my mom’s place aunty made the Tomato biryani for both of us and we both enjoyed it.So i am sharing the recipe of Tomato Biryani – Jamuna aunty’s version.

tomato biryani 3

INGREDIENTS: [SERVES 3-4]

JEERAGA SAMBA RICE* 1 AND 1/4 CUP
WATER 1 CUP
COCONUT MILK 3/4 CUP
TOMATO 2
ONION 1
RED CHILLI POWDER 3/4 TSP
SALT AS NEEDED
TURMERIC POWDER 1/4 TSP
SHALLOTS(SMALL ONION) 8-9
GINGER A SMALL PIECE
GARLIC 3-4 CLOVES
FENNEL SEEDS 1 TSP
MINT LEAVES 10-15
OIL + GHEE 1 TBLSP + 1 TBLSP
GREEN PEAS 1/4 CUP

tomato biryani

*Generally jeera samba rice is used to make tomato biryani, if u want u can use basmati rice too.

METHOD:

  • Wash and soak the rice for 15 minutes in 1 cup of water.
  • Puree 2 tomatoes in mixer and keep aside.
  • Grind the shallots(small onion),garlic,ginger and fennel seeds into a fine paste using little water.
tomato biryani tomato Biryani
  • Chop the onions and mint leaves finely.
  • In a pressure cooker, heat oil and ghee. Add the sliced onions and mint leaves.
  • When onions turn brown, add the grind paste to this and saute in a low flame till the raw smell goes off.
tomato biryani tomato biryani
  • Add the tomato puree.
  • Add chilli powder, turmeric powder and salt. Saute for few minutes in a medium low flame till the raw smell goes off and the oil oozes out on sides.
  • Add the green peas. If u don’t get get green peas you can skip it else u can add Butter beans too.
tomato biryani tomato biryani
  • Mix well and add the coconut milk. I added the sTore bought one.If making at home add the first milk. You can dilute the first milk  little by adding 1/4 water water to 1/2 cup thick coconut milk.
  • Add the rice now.
  • Close the lid of the cooker and keep the flame to medium.
  • When it gives one whistle, keep the flame low and let this be like this for 10 minutes.
  • Switch off the flame after 10 minutes.
tomato biryani tomato biryani

tomato biryani 2

Note:

  • If using basmati rice, reduce the water to 1/2 cup.
  • do not skip mint leaves and coconut milk.
  • While grinding the masala you can saute the shallots in oil and grind, which will enhance the taste.
  • you can add a tsp of cashew nuts while grinding.
  • Bay leaves can be added while adding onions.