Spicy Mutton Fried Rice

I love fried rice. part of this recipe is fusion. experimenting with few ingredients I've never used in a fried rice like coriander kasuri methi and chicken stock cube trust me the experiment was awesome must boast it turned out like ordered from restaurant 

Video recipe for mutton fried rice...:)

Ingredients:

Veggies:

3 Carrots(Finely Chopped)

100 Grams Beans(Finely Chopped)

1 Bell Pepper (Finely Chopped)

2 Onions (Finely Chopped)

5 Green Chilly (Finely Chopped) 

3 Sprigs Spring Onion( Finely Chopped)

1/2 Cup Frozen Peas(Optional)

2 Cups Cooked Basmati Rice

4 Eggs

2 Cups Cooked Mutton

1 Tbsp Ginger and Garlic Paste

Condiments:

2 Tbsp Soya Sauce

2 Tsp Chilly Sauce

1 Tsp Black Pepper Powder

1 Tbsp Chilly Powder

1 Chicken Stock Cube

2 Tbsp Kasuri Methi

Salt as per taste

Oil

Prep Up:

1. Wash the rice add to a pressure cooker with 3 cups water 1 tsp oil 1 tsp salt and pressure cook for 2 to 3 whistles.
2. Make sure to chop all veggies into tiny pieces.
3. Cook the mutton with 1 tsp salt 1 tsp turmeric powder till well done then shred the meat remove all the bones.
4. Once the rice has cooked allow to cool completely this way rice will separate fast this can be done a head of time.

Method:

• Heat a heavy bottom wok add 3 tbsp oil crack open the eggs scramble the eggs add salt and chilly powder once scrambled drain the excess oil in the wok and reserve the egg.
• If needed add 1 tbsp oil in the same wok add ginger and garlic paste  fry a bit till raw flavor has gone add onion chillies and fry till transparent.
• Add all the finely chopped veggies and fry a bit add chilly powder salt pepper powder and chicken cube keep stirring add the meat stock to cook the veggies.
• Add the shredded meat  kasuri methi finely chopped capsicum and spring onion fry a bit.
• Add 1 tbsp soya sauce and chilly sauce fry a bit add cooked rice mix and fry all the ingredients check for salt add if needed allow to fry a bit garnish with coriander and lime juice serve hot...Enjoy...:)

• If you prepare excess veggie masala and store in fridge its easy to add noodles or pasta reheat and and serve...I've used pasta with my leftover veggie meat mix just sprinkled some cheese microwaved it for 5 minutes and served it was yummm...:)

Kara Puri

These puri are best to carry on a travel,picnic or just served hot for breakfast along with chutney kids of all ages love these puri since its spicy and crisp...:)

Video Recipe Kara Poori...:)

Ingredients:

3 Large Onion ( Finely chopped)

4 to 5 Chillies (Finely Chopped)

3 to 4 Sprigs Curry Leaves (Finely Chopped)

Fist Full Coriander(Finely Chopped)

1 1/2 Tbsp Cumin Seeds

1/4 Tsp Asafoetida

2 Cups Maida/All purpose flour

3 Cups Wheat Flour

Salt as per taste

Oil for frying

Method:

• Heat a wok with 3 tsp oil add cumin and asafoetida allow to splutter add finely chopped onion chillies and curry leaves fry a bit add salt just for onions to cook one it turns transparent add coriander and fry a bit remove from flame.
• Sieve maida and wheat flour add to a mixing bowl transfer the  onions to the flour combine onions to the flour first then add salt add water and deslove salt start to knead the dough once it form into soft chapati dough consistency allow to rest a bit.

• Heat oil in a wok take small portions of dough dip in flour roll out into puri.
• Gently slide the puri into oil anf fry till light brown in color drain of excess oil and serve hot with chutney...enjoy...:)

Mosambi Juice

Who can say no to such a refreshing drink... 

Video recipe...:)

Mosambi/Sweet Lime 4

Pomegranate Seeds 1 Cup

Lime Juice 1 Tsp

Ginger 1/2 Inch piece

Cumin Seeds 1/2 Tsp

Salt 1/4 Tsp

Glucose Powder 2 Tbsp

Sugar, Honey or Diet Sugar as per taste  

Mosambi Juice:

1. Chop the sweet lime into half then quarters peel the skin and remove seeds.
2. In a mixerjar add the 2 whole peeled fruit 1 tbsp glucose powder 3 tbsp sugar a pinch of salt and water grind.
3. Once ground pass the fruit pulp through a sieve strain the fruit juice.
4. Dilute the juice with extra ice cold water as per taste serve chilled.

Pomegranate Mosambi Juice:

• Following the steps as mosambi juice i've added pomegranate ginger and cumin ground the fruits strained the juice and served it chilled...Enjoy...:)  

Grilled Mixed Vegetables South Indian Recipe (Mixed Vegetable Puttu)

We normally prepare this recipe during winter its very tasty when served with steamed rice and ghee great combination when served with roti ....

Please look into the video recipe...:)

Ingredients:

2 Carrots

3 Kholrabi/Noolkol

100 Grams French Beans

5 to 6 Chilies

1 Tbsp Ginger Garlic Paste(we add 1 tsp of fennel seeds always while preparing ginger and garlic paste)

1 Inch Stick Cinnamon

4-5 Cloves

3 Pods Cardamom

1 Cup Chickpea Flour/Besan

Salt as per taste

Oil

Method:

• Peel wash and chop all the veggies as fine as possible.
• Heat a wok on medium flame add 3 tbsp oil once the oil is hot add all spices cinnamon cloves and cardamom allow to splutter a bit.
• Add ginger and garlic chopped chilies and fry a bit till raw flavor has gone.
• Add all the chopped veggies and fry a bit add salt and fry.
• Add 1/4 cup water cover and cook the veggies till moisture content has evaporated.
• Once the veggies have cooked and there is no longer moisture then add chickpea flour and mix well.
• Heat a tawa/skillet on medium flame add 2 to 3 tbsp oil and spread the veggies on tawa.
• Once the veggies turn crisp to one side flip it and cook it to other side once the veggies turn crisp garnish with coriander serve.  

Ammini Kozhukattai (Pearl Dim Sum)

Pearl like looking dimsum is flavored with mustard coconut and asafoetida this recipe is prepared with leftover string hoppers dough its one of the most authentic and sort after recipes served during ganesh chaturti.

Video Demo Recipe...

Ingredients:

1/2 Cup Sweet Corn

1 Finely Chopped Carrot

3 Finely Chopped Chilly

1/2 Onion Finely Chopped

1/2 Cup Grated Fresh Coconut

1 Sprig Curry Leaves 

1 Tsp Mustard Seeds

1 Tsp Split Black Gram Dal

Salt as per taste

1 Pinch Asafoetida

1 Cup Idiyappam  Dough Please click here for recipe

2 Tsp Ghee or Oil 

2 Tbsp Crushed Peanuts (optional)

1 Tsp Lime Juice

3 Sprigs Coriander Finely Chopped

Method:

1. Add 1/2 amount grated coconut and salt as per taste to the dough and knead  till well combined.
2. Take small portions of dough and roll out into tiny balls.
3. Place the prepared dough balls in a steamer and steam cook till well done.
4. Heat a fry pan add oil add mustard seeds and allow to splutter add black gram dal and fry a bit add curry leaves and asafoetida fry a bit add chopped onion and fry add carrots chilly and corn fry till half cooked.
5. Add salt and remaining coconut and fry a bit then add the steam cooked dough balls and fry a bit garnish with lime juice and coriander serve hot...Enjoy...:)

Dim Sum Pudding South Indian Recipe (Paal Kozhukattai)

We prepare this recipe for festive occasions especially during Ganesha Chaturthi these dim sum are so soft and yummy when cooked with coconut milk and jaggery the flavor and taste itself is so festive. 

Recipe Demo Video...:)

1 CupIdiyappam maavu recipe/ Dimsum dough recipe

1/2 Cup Milk

1/2 Cup Coconut Milk

1/2 Tsp Cardamom Powder

1/2 Cup Cardamom Powder

1/2 Cup Water

1/2 Cup Grated Jaggery

10 Cashews 

10 Raisins

2 Tbsp Ghee 

Method:

1. Take portions of the dimsum dough and roll it out into cylindrical cigars shape.
2. Heat water in a heavy bottom wok add jaggery and melt strain the jaggery using a sieve.
3. Place the wok back on medium flame add ghee fry the cashew and raisin drain ghee and reserve the cashew.
4. Add the strained jaggery back on flame add the rolled out dimsum to the jaggery and bring to a boil on medium flame.
5. Add milk and bring to a boil.
6. Stir gently and add coconut milk and grated coconut stir gently bring to a boil add the fried cashew and raisin serve hot.

Peanut DimSum (Verkadalai Kozhukattai)

This recipe is served during ganesh chaturthi as per hindu myth when peanuts are served to lord ganesh he will bless you and your family longevity and good fortune thats the story my granny used to tell me i do not know how far that is true I'm truly in love with this yumminess...

Recipe Video Demo...

Ingredients:

1 Cup Peanuts

1 Cup Jaggery

1 Tsp Cardamom Powder

Idiyappam Dough Click Here For Recipe

Method:

• Dry roast peanuts on medium flame till the skin peels off place it on a plate allow to air dry then using a kitchen towel rub the peanuts to remove skin and reserve.
• In a mixer jar add the peanuts and pulse twice till the peanuts are crushed.
• Heat a heavy bottom pot or wok add the jaggery and 1/4 cup water melt the jaggery and strain using a sieve.
• Place the jaggery back in the pot and bring to string consistency.
• Add the crushed peanuts and stir well till combined remove from flame allow to cool.
• While the peanut mixture is still warm take small portions of mixture roll out into ball.

• Take a portion of idiyappam dough  make a well in the center and place the peanut ball in the center and gather all corners to form a modak.
• Heat a steamer and place the prepared modak inside the steamer and steam cook for 5 to 10 minutes till well done. 

Serve these wonderful soft fluffy modak to lord ganesh for prosperity and good fortune...wishing everyone all the best....:)

Sesame DimSum (Ellu Kozhukattai)

Sesame seeds are so good for health this recipe is prepared through out india during ganesha chaturti festival every recipe served to the lord has significance and scientific reason to it these humble dimsums are very good when served hot.

Recipe Video...

Ingredients:

1 Cup Sesame Seeds

1 Cup Jaggery

1/4 Tsp Cardamom Powder

Idiyappam dough Please Click Here For Recipe

Method:

• Dry roast sesame seeds on low to medium flame till light brown in color.
• Reserve in a plate. once cooled add  to mixerjar and coarse grind reserve.
• Add the jaggery and water in a heavy bottom pot and melt strain using a sieve.
• Place the jaggery back on stove and bring to one string consistency add the crushed sesame and stir well once combined remove from flame allow to cool a bit.
• While the mixture is still warm apply oil and form ball remaining mixture crumble and reserve.

• Take a portion of the idiyappam dough prepare a well and add the sesame mixture and in the middle and seal the edges.
• Place a cooker with water on steam and place the idiyappam to steam cook for 5 to 10 minutes till well done.

Once done serve hot...enjoy...:)

String Hoppers (Idiyappam/Nool puttu)

Serving Hot Idiyappams for breakfast...

Recipe Video...

2 Cups Rice (Idly rice)
1/2 Tsp Salt
2 Cups Water
2 Tbsp Sesame Oil

• Wash the rice thrice fill it with water and soak rice for 2 to 3 hours.
• Drain excess water add rice to mixer jar and grind to a smooth batter 1/2 to 1 cup of water can be added while grinding.
• Heat a heavy bottom wok dilute the mixture with extra one cup water add to the pot constantly keep stirring add oil and keep stirring till the water evaporates and a dough like consistency has formed.

• Allow to cool a bit add 1 more tsp oil and knead the dough till soft consistency.
• Using a idiyappam press add dough to the press oil steaming plates add water to the steamer and bring to boil.

• Prepare idiyappam and place in steamer steam cook for 5 to 10 minutes.
• Serve hot with grated coconut and sugar...enjoy...:)

Sambar Pasta

This recipe was purely my experiment turned out in flying colors everyone at home enjoyed my concoction by the end of the day it was my comfort food  enjoyed...:)

Recipe video...:)

Ingredients:

500 Grams Pasta of your choice I've used delmonte Spirali Pasta

100 Grams Fresh Green Beans (Chopped into 1 inch pieces)

2 Carrots (Peeled and chopped into 1 inch sticks)

1 Large Capsicum(deseeded and chopped in 1 inch Sticks)

1/2 Cup Frozen Peas

1 Large Onion (Roughly chopped)

5 Green Chillies Slit

2 Sprigs Curry Leaves

Fist Full Coriander (Chopped)

Grated Cheese

2 to 3 Tbsp Sambar Powder

2 Tbsp Oil

2 Tbsp Ghee

Salt as per taste

Lime juice for garnish

Please click here for sambar podi recipe

First Step Cooking Pasta:

• In a large heavy bottom pot fill up water 1/2 way thru
• Add a tsp of salt and oil to the water bring to a rapid boil.
• Add the pasta and cook till aldente which means the pasta has not cooked completely or its not well done it still has a bit to it.
• Using a colander drain the pasta.

Second Step Spicing up those veggies:

• Heat a heavy bottom pot on medium flame add oil and ghee.
• Add onion chillies and curry leaves to the oil and fry till transparent.
• Add all the veggies and and salt fry a bit add water cover and cook the veggies till done.
• Add Sambar powder to the veggies and stir well allow the moisture to evaporate a bit.

Third Step Combing:

• Add the pasta to the veggies and toss till well combined check for seasoning add salt if needed.
• Add chopped coriander and lime juice mix well.
• In a baking dish add the pasta and top with cheese place it in microwave for 4 to 5 minutes till cheese melts serve it hot...enjoy...:)

Karwari Fried Anchovies (Varutha Nethili)

Recipe from coastal Karnataka I've never eaten such a wonderful recipe its buttery spicy crispy yum... 

Recipe Demo Video...

Ingredients:

500 Grams Anchovies(Cleaned and washed)

1 Tbsp Ginger n Garlic Paste

1/4 Tsp Cumin Powder, Garam Masala, Pepper Powder and Turmeric

2 Pinch Asafoetida/Hing

1 1/2 Tbsp Chilly Powder

2 Tbsp Vinegar

1 Cup Semolina/Rava

1 Tbsp Salt

Oil for Frying

Method:

• In a mixing bowl add all the dry masala powders along with salt mix well add vinegar and mix well.
• Add the washed and cleaned anchovies to the masala paste and mix well cover and marinate the fish for an hour.
• Heat oil in a wok on medium flame.
• Spread semolina in a plate take each anchovy dip in rava  fry the anchovies till crisp drain oil and serve...enjoy...:)

Okra/Vendakkai Sambar

Many people hate preparing this vegetable because its slimy...In south we consume this vegetable in kilos in a week atleast 2 days we prepare okra This vegetable is good for memory and always recommended for growing kids.

Recipe Video..

Ingredients:

1/2 Cup Cooked Pigeon Peas

250 Grams Okra

1 Large Onion(roughly chopped)

1 Tomato (cooked along with dhal)

2 Tsp Tamarind pulp

2 Sprigs Curry leaves

1 1/2 Tbsp Chilly Powder

1 Tbsp Coriander Powder

1/2 Tsp Turmeric Powder

2 Tbsp Sambar Powder

1/4 Tsp Hing/Asafoetida

1/2 Tsp Mustard Seeds

1 Tsp Jeera/Cumin

1/2 Tsp Split Black Gram Dal

4 Tbsp Oil

Salt as per taste

Coriander for garnish

Method:

1. Wash the okra using a colander drain the excess water. place it on a kitchen towel pat dry.
2. Chop the okra into 1 inch pieces please check it there is any bugs inside use a dry chopping board and knife.
3. Heat oil in a heavy bottom pot or handi place it on medium flame temper oil with mustard seeds cumin and black gram once mustard splutters add asafoetida curry leaves and onion till onion turns transparent.
4. Add  salt chilly powder turmeric powder and coriander powder fry till raw flavor has gone add okra and fry do not add water make sure the okra is fried throughly its should be half cooked and slimy texture should have reduced then add smashed tomato and water cover and bring to a boil.
5. Once the okra has cooked add cooked dhal and boil.
6. Add add tamarind and sambar powder stir well bring to a rapid boil add coriander serve hot...Enjoy...:)