Mutton Keema Pav

Melt in your mouth keema pav is a perfect treat for monsoon.

Ingredients:

• 1/2 Kilo Mutton or Chicken Keema 
• 2 Medium Size Tomatoes and Onions
• 1 Large Capsicum
• 2 Potatoes Cubed
• 2 Tbsp Red Chilly Powder
• 1 Tbsp Coriander Powder
• 1/2 Tsp Turmeric
• 1 Tbsp Ginger Garlic Paste
• Pinch of nutmeg

Spice Blend

• 4 Cloves
• 1 Inch Stick Cinnamon 
• 3 Pods Cardamom
• 1/2 Tsp Black Pepper Corns
• 2 to 3 Strands Javitri 
• 1/2 Tsp Cumin seeds
• 2 Tbsp Dry Shredded Coconut/kopara

In a pan dry roast all the above mentioned spices and coconut.
Once roasted allow to cool before dry grinding.
Grind the spice blend and reserve in a air tight container till use.

This spice blend should be used asap the coconut in the spice blend gives a odd smell after 2 weeks.

Do watch my video recipe in detail...enjoy...:)

Method:

• Boil 1 cup of water add the onion and tomato to the boiling water place a lid and allow to cook till water has evaporated make sure to cook on a low flame.
• Blend the tomato and onion in a mixerjar and prepare a smooth puree. reserve for later.
• Cube the potato and cook with a pinch of turmeric powder in 1 cup of  water make sure you don't over cook the potato once cooked drain set aside.
• All the preparations can be done ahead of time and preserved in the fridge.

• Heat a  fry pan with 1tbsp of ghee fry the capsicum and potato for 5 minutes remove from flame and set aside.
• Heat a handi or heavy bottom wok add 3 tbsp oil and add the ginger garlic paste and prepared puree fry till oil surfaces. add chilly powder coriander powder and turmeric powder fry a bit add the meat and fry.
• Add salt as per taste, spice blend and 1 1/2 cups water stir and cover allow the meat to cook on low to medium flame till well done.
• Add the fried potato and capsicum to the meat and cook further till well combined grate some nutmeg and cover for few minutes.
• Garnish with onion lime green chilly and butter and serve hot with pav buns...happy cooking...:)

Vidyas Sunday Special Chicken Biryani

Ingredients for Biryani
1/2 Kilo Chicken
1/2 Kilo Basmati Rice
4-5 Green Chilies(slit)
1 Bay leaf
3-4 Cloves
3 Pods Cardamom
1 inch stick Cinnamon
1 Medium Onion (thinly sliced)
1/2 Tsp Turmeric powder
1 Chicken Stock Cube (Optional)
2 Tsp Oil
2 Tsp Dalda or Ghee
Salt to taste
1/2 Lime

Biryani Special Masala Paste
1/2 Inch Stick Cinnamon
2 Cardamom
3 Cloves
Pinch Nutmeg
2-3 Strands Javitri
1/2 Tsp Fennel Seeds
1 Onion
2 Inch Ginger
10 Pods Garlic

1/2 Bayleaf
Fist Full Coriander and Mint
6 Green Chilies
2 Tbsp Oil

For Marination
1/2 Cup yogurt
1/2 Tsp Turmeric

Do watch demo video...enjoy...:)

First Step:

• Marinate the chicken in yogurt and turmeric for 1 hour before preparation.

Second Step:

• Heat a wok with oil add all the spices, onion, garlic, mint, coriander and chilies and fry till light golden in color remove from flame and allow to cool.
• Add all the ingredients to a mixer jar and grind to smooth paste.

 Third Step:

• Heat a wok add oil and fry the masala paste a bit add the marinated chicken and fry on medium flame.
• Add water till chicken is covered add salt and chicken cube stir cover and allow to cook till chicken is half cooked and the water should reduce.

Final Assembly:

• Wash the rice drain and set aside.
• Heat a pressure cooker with oil and ghee add cloves, cardamom, cinnamon and fry till the spices crackle add sliced onion and chilies and fry till the onion turns transparent.
• Add the washed rice and fry for a minute.
• Add the cooked chicken to the rice and fry on medium flame. 
• Measure the water for 1 cup of rice add 1 1/2 cups water. add the water to the rice stir and add salt place the cover and allow the steam to form once the steam forms place a whistle and allow to cook for 2 whistles.

Once the steam from the cooker settles open add lime juice and coriander mix the lime and coriander till well distributed in the biryani serve hot with raita and boiled eggs...Enjoy maadi...:)

Tiranga Panna Cotta (Indian Flag Inspired)

WISHING EVERYONE HAPPY INDEPENDENCE DAY 

Tricolor pannacotta turned out yummy and excellent....Jai Hind....:)

Do watch My Video Recipe Demo...Enjoy...:)

1/2 Liter Milk
1/2 Tin Sweetened Condensed Milk
1 Tbsp Gelatin or  Agar Agar
1/2 Tsp Vanilla Essence
Pinch of orange and green food color

Adding CMC is upto you normally in hotels they add the cmc for all custard and cream based recipe to give a fluffy lite texture i did not add CMC since i did not use whole cream in my recipe rather choose to use healthier version just used condensed milk.

• Soak gelatin in 1 Cup water and allow to rest for 10 minutes.
• Boil milk in a heavy bottom pot add condensed milk and keep stirring on a low flame.
• Place the gelatin in the micro wave and melt for 30 seconds or use a double boiler and melt the gelatin.
• Once the milk starts to boil add the gelatin and stir well allow to boil for 10 minutes.
• Add Vanilla essence and stir well.
• Divide the milk into 3 equal portions.

• Add the green food color to one portion and orange food color to other milk well.

• In a cupcake mould or any other mould add the orange layer first place the mould in the freezer for 10 to 15 minutes till set. 

• Place the other 2 portion in a pot filled with hot water make sure the other 2 portions remain warm.
• Once the first layer is set add the white layer and place in the frezeer till set and add the final layer allow to set before serving.

Serve the pannacotta with fruits or chocolate sauce Enjoy...:)

Coorg Special Koli Saaru/Chicken Curry

Nom Nom Nom...The chicken curry was all gone in 10 minutes happily devoured the kadubu and chicken curry kya combination hai boss super...one of my favorite chicken curries normally in coorg and mangalore  they would serve this to guests visiting or prepare the curry for special occasions and specially during rainy season amazing treat for lunch or dinner you'll not feel heavy after this wonderful meal...amazing...:)

Do watch my demo video and subscribe to my channel...:)

1/2 Kilo Chicken
1 Tbsp Chilly Powder
1/2 Tsp Turmeric Powder
1/2 Tsp Salt to taste

• Wash and clean the chicken thoroughly prick with chicken with fork and make cuts on the chicken thighs so that the masala can marinate evenly. 
• Marinate the chicken with the mention ingredients well in advance minimum time for marination 1/2 hour.

1 Medium Onion
15 Garlic Pods
1 1/2 Inch Ginger
1 Tbsp Black Pepper corns
1/2 Tsp Fennel seeds
1 Inch Stick Cinnamon
3 Cloves
3 Pods Cardamom
1 Tbsp Coriander Seeds or Powder
10-15 Dried Kashmiri Red Chilies
10-12 Dried Guntur Red Chilies
3 Tbsp Ghee
3 Tbsp Oil
Salt as per taste

• In a wok or heavy bottom pot boil 1 1/2 cups water.
• To the boiling water add ginger, garlic, chilies, spices and onion place a cover and allow to cook for 10 to 15 minutes on very low flame.
• Once the water reduces and the onion has cooked a bit allow to cool and add to the mixer jar to grind into a smooth paste.
• Heat oil and ghee in a heavy bottom wok transfer the masala paste to the oil and fry till oil surfaces on top add the chicken to the masala and fry a bit.
• Add salt and water till the chicken is covered place a cover and allow to cook on medium flame till the chicken has cooked till fork tender and the gravy should have reduced a bit.

Please Click here for recipe: butter-dumpligs benne-kadubu uppu-urundai

Once the gravy is done add lime and fresh coriander serve hot with Kadubu...enjoy...Happy Cooking...:)

Butter Dumplings / Benne Kadubu / Uppu Urundai / Kaddamputtu Recipe

Benne Kadubu is a rice and coconut steam cooked dumplings. This dish is famous across malnad (tamilnadu, andhra, mangalore, chikmagalur and coorg) its normally served for lunch or dinner. These light and fluffy dumplings can be served with coconut chutney or chicken curry.

Ingredients:
1 Cup Cream of Rice
1/4 Cup Coconut grated
1 1/2 Tbsp Butter
2 Cups Water
Salt to Taste

Do watch the video demo...:)

Method:

• Boil water in a heavy bottom wok or pan add coconut and butter to the boiling water.
• Once the butter has melted and the coconut has cooked a bit add the rice and keep stirring make sure there are no lumps formed in the process. cover and allow to cook for 5 to 10 minutes.
• Once cooked remove from flame allow to cool.
• Form equal size roundels and place in a steamer or idly cooker to steam.
• Allow the dumplings to cook for 10 minutes till firm and and soft.

Serve hot with chicken curry and enjoy...:)

Paneer Chilly Recipe

Paneer chilly is an all time Indo Chinese Favorite dish. We can serve this dish with roti, noodles and fried rice :)

Ingredients:
250 Grams Paneer(Cut into bite size cubes)

2 Tbsp Schezwan Sauce Please Click Here for sauce recipe

1 Tbsp Soy Sauce 

1 Tbsp Red Chilly Sauce

1 Tbsp Ginger Garlic Paste

5 Green or Red Chilies Slit 

1/2 Onion (Finely Chopped)

5-6 Garlic pods (Finely Chopped)

1/2 Capsicum (Finely Chopped)

2 Tbsp Maida/all purpose flour

2 Tbsp Corn Flour

1/2 Tsp Orange food color

1 Tbsp Corn strach

Salt to taste

Oil for frying

Do watch the ...Demo video...Enjoy...:)

Method:

• Marinate the paneer with ginger garlic paste, orange food color and red chilly sauce for 1/2 hr.
• Add salt, maida and corn flour to the paneer and sprinkle little water mix and coat the paneer with all the ingredients.
• Heat oil in a wok for frying on medium flame drop the paneer cubes in oil and fry till the coating turns light golden in color drain the oil reserve in a bowl.
• Heat a pan or wok add 2 tbsp oil fry the garlic, onion, capsicum and chilies add the schezwan sauce, soysauce and 1/2 tsp of red chilly sauce fry a bit.
• Add salt and 1/2 Cup water allow to boil a bit add corn starch and stir till thickens a bit add fried panner and toss in the sauce.

Garnish with spring onion and serve hot with noodles or fried rice enjoy...:)

Schezwan Noodles

Ummm...that was some real tasty and spicy yummy noodles...:) the cold weather and rains added extra taste...by the by i want to ask you guys a question does the climate has any role in adding taste to food...let me know your views...:)

1 Cup Julienne cut Carrots, French Beans, Cabbage and Capsicum 

1 Large Onion Thinly Sliced

3-4 Slit Green Chilly

2-3 Tbsp Schezwan Sauce

2 Tbsp Soy sauce

1/4 Tsp Orange food color (optional)

2 Packets Hakka noodles (Cooked as per package direction)

3 Dried Red Chilies 

1 Tbsp Ginger Garlic paste

1 Tbsp Chinese 5 spice powder or take 1 inch Stick Cinnamon, 3-4 Cloves, 1 Star anise,1 tsp Crushes pepper corns

6 Tbsp Oil

Salt to taste

Please Click here Schezwan-Sauce Recipe

Do watch my Demo Video...Enjoy...:)

1. Heat oil in a heavy bottom wok add the spices and fry a bit fry the ginger garlic paste and add the dry red chilies fry a bit.
2. Add the onion and chilly and fry a bit add the julienne cut carrots and beans and salt fry the veggies cover and cook on low flame till done.
3. Add the capsicum and cabbage once the beans and carrots are done fry a bit.
4. Add the schezwan sauce and fry a bit add soy sauce and food color fry a bit.
5. Add the cooked noddles to the veg mix well till evenly distributed allow the noodles and veg to heat a bit before serving.

Serve hot with paneer chilly enjoy...:)

Paneer Chilly recipe up next...:)

Schezwan Sauce

The sauce recipe is altered as per my taste...simple straight forward sauce which can be preserved in the  in a air tight container stored away in the fridge ready to prepare many amazing recipes...:)

Fist Full Dried chilly, red chilly, garlic pods.
100grams Tomato puree
2 tbsp Vinegar
1 tbsp Salt
1 Cup Oil

Do watch my video demo in detail...:)

• Boil 1 Cup water in a heavy bottom wok add both the chilies garlic, onion, vinegar and salt to the water allow to cook till the chilies onion and garlic cook and soften a bit.
• Once the chilies and cook switch of the stove allow to cool a bit.
• Add to a blender along with tomato puree and grind to a smooth paste.
• Heat a heavy bottom pan with 1 cup oil transfer the chilly paste to the pan and fry till oil surfaces allow to cool and preserve in a jar till use...:)

Atukkal Paya Soup/Lamb Trotters Soup

This is our family secret recipe. one of my favorites recipes...paya soup tops my list of comfort food...best for sunday brunch quite a heavy meal would not suggest to prepare them often we normally prepare this soup once in 6 months...tastes best with string hopper, dosa or idlly...:)

1 1/2 Dozen Lamb Trotters/Paya
5-6 Tbsp Shredded Dry Coconut
1 1/2 Large Onion
10-15 Dried Red Chilies
1 Tbsp Black Pepper corns
1 Tbsp Turmeric Powder
1 Tsp Fennel Seeds
5 Cloves
4 Cardamom Pods
3 Inch Stick Cinnamon
1 Tbsp Coriander Powder
2 1/2 Tbsp Ginger Garlic Paste
1/2 Lime 
4 Tbsp Oil
Salt to taste

Do view my video demo in english...:)

Please click here to read more how to clean lamb trotters.

• I've used 7.5 liter pressure cooker to cook the paya. normally i cook the paya ahead of time once then add masala and cook it again this way the paya is cooked to perfection.
• Once the paya is added to the pressure cooker add water till the paya is covered add turmeric powder and cover place the whistle and allow the paya to cook for 5 to 6 whistles.

• Heat a wok on medium flame add oil fry all the spices allow to splutter.
• Add the red chillies and fry a bit.
• Add onion, coconut, coriander powder, ginger garlic paste and fry till onion is transparent.

• Add the fried masala to a mixer jar add 1/4 Cup water and grind to smooth paste.
• Add the masala to the paya stir well add salt and stir well.
• Place the paya back on the stove on high flame place cover and whistle and allow to cook for further 5 whistles.

Once the paya has cooked till tender add lime juice serve right away with dosa or idlly enjoy...Happy cooking 

How to Clean Lamb Trotters/Paya

Its very simple to clean lamb trotters provided if the steps are followed properly. few tips to buy lamb trotter my granny always used to buy the front legs its more fleshy and the meat is nice and juicy more over front legs cook fast as you can see in the pic the front legs are completely covered with skin the hind legs have bone showing make sure the butcher gives you the best trotters which is already burnt and cleaned makes the cleaning process simple for us...

Do watch the video demo and follow the steps before preparing paya

• Make sure to check the trotters burnt properly and hair is removed if there are remains of burnt hair make sure to scrap the burnt hair using a knife.
• Remove all the burnt tissue which is not edible .

• Second stage of cleaning is to take 100 grams of cooking soda and equal quantity of salt .
• Sprinkle the soda and salt over the trotters rub the trotters with the soda and salt allow to rest for 5 mins before rinsing in water.
• After 5 min using a scrub pad or a toothbrush scrub the trotters and make sure all of the char skin and any brunt tissue is removed properly.
• Once the trotters are cleaned rinse in running water make sure all of the soda and salt have washed thoroughly.
• I normally rinse them thrice in running water and twice in hot water and make sure the trotter are really clean before cooking...

Prawn 65

I prepared a batch of prawn 65 for my cousin when she visited me during summer vacation she liked them so much i posted a pic on facebook next day all my close friends who know me there were asking me for the recipe...had to post the recipe right away...:)

750 grams Prawns
1 1/2 Tbsp Ginger Garlic Paste
2 1/2 Tbsp Red Chilly Powder
4-5 Tbsp Corn Starch
1/2 Tsp Garam masala, Corander powder and Turmeric Powder
Salt to taste
Oil for frying.

After deveining the prawns make sure to wash them in salt and turmeric water to remove any funny smell.

Do watch the recipe Video in detail ...)

To prepare:

1. Heat a heavy bottom pot or wok add the prawns, ginger and garlic paste, 1 1/2 tbsp chilly powder, turmeric powder, coriander powder, garam masala and salt mix well add 1/4 cup water and allow the prawns to cook and moisture to dry out on a high flame.
2. We dont want the prawns to cook all the way thru.
3. Once the moisture has evaporated remove from flame allow to cool.
4. Add cornstarch and remaining chilly powder salt if needed and mix all the ingredients make sure the prawns is coated with the masala mixture.
5. Heat oil in a wok on medium flame drop the masala coated prawns one by one in the hot oil and fry till  nice and crispy the frying time will be 3 to 4 minutes on each side once fried drain the oil on a paper towel  and serve with lime wedges and onion rings serve hot...enjoy...happy cooking...:)

Food Haul (SPAR Hyper Market)

I'm not paid or sponsored from any of the product companies the food haul is done with my interest...thanks for watching...:)

Chocolate Corn Flakes Clusters

“For pleasure has no relish unless we share it.” 

― Virginia Woolf,

The quote has so much meaning in it. yes sharing makes lot of difference can change a person completely and can help solve all the misunderstandings. make sure to treat that person with something crunchy and definitely chocolaty these chocolate cornflake cluster are so easy to make even kids can prepare them in no time.

2 Cups Kellogg's Chocos
1 Tbsp Dalda or unsalted butter
250 Grms Chocolate Chips
Sprinkles to decorate.

I've used kelloggs chocos because of the crunchy texture and its chocolaty taste.

Do look into the video demo and post your comments....happy cooking...♥

To Prepare:

• In a microwave proof bowl add the chocolate chips and the dalda microwave for 30 seconds remove from the microwave and mix well if the chocolate has not melted place it back in the microwave for additional 30 seconds and allow the chocolate to melt. Please note constantly keep checking the chocolate in the 30seconds some times the chocolate might burn if we don't have a constant look at it keep stirring and check if the chocolate has melted.

• Once the chocolate has melted completely add the chocos to the melted chocolate and mix well in a lightly greased plate or tray spoon out small clusters of cornflakes and decorate the sprinkles on top allow to chill in the fridge till set. 
• Once set place it in air tight container or Ziplock packets.share with friends and family...Happy cooking...:)