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My comfort food for a cloudy rainy season is some nice korma with hot rice oh yes with omelet of course. In my last blog post I'd posted about auchan food market it was quite an experience shopping I'm a sort of person who is always curious to seek fresh produce in the grocery section I found fresh and wonderful oyster mushroom the korma turned out real good...I also read that oyster mushrooms are good for health Oyster mushrooms are high in nutrients. According to a study published in "Food Chemistry," oyster mushrooms contain significant levels of zinc, iron, potassium, calcium, phosphorus, vitamin C, folic acid, niacin, and vitamins B-1 and B-2. The study concluded that consuming oyster mushrooms as part of a healthy diet contributes to recommended nutritional requirements.
Ingredients:
250 Grams Oyster mushrooms
1 Medium Onion (finely chopped)
1 Tomato (chopped into small cubes)
1 Sprig Curry Leaf
1 Green Chilly (slit)
{1 Inch Cinnamon
3 Pods Cardamom
3 Cloves
1 Strand Mace/Javitri} Instead of the whole spices garam masala or kitchen king masala can be used
1/2 Tsp Ginger & Garlic Paste
1/4 Tsp Turmeric powder
1/2 Red Chilly powder & Coriander powder.
1 Cup Coconut milk
1/2 Tsp Lime Juice
2 Tbsp Oil
Salt as per taste
Coriander & Mint for garnish
Oyster mushrooms should not be cut with a knife it should be shredded to bite size please watch the video how i prepare before cooking. Also wash the mushrooms with salt water and then rinse.
Method:
Heat oil in a wok add the whole spices and allow to splutter. add ginger and garlic paste fry a bit.
Add onion, curry leaf and chilly fry till onion turns light pink in color.
Add the tomato and fry till oil surfaces.
Add the chilly powder, turmeric and coriander powder and fry.
Add the mushrooms and fry allow the mushroom to reduce on its own a bit before adding water.
Add 1 cup water and salt place a cover allow the mushroom to cook. takes about 10 to 15 minutes to cook.
Once the mushroom has cooked add the coconut milk allow to boil till raw flavor from coconut milk has reduced add lime juice and garnish with mint and coriander.
Serve hot with rice enjoy...:)
My favorite rice is basmati when served with any korma it simply tastes wonderful i also prepared omelet and raita my favorite sides to complete my meal...:)
There were a lot of request from my youtube channel to show how we prepare chutney podi at home mom has 4 other recipes of chutney podi I will be posting them as time permits...thanks everybody for recipe request i had lot of fun making this recipe along with mom...:)
Ingredients:
1 Cup Channa dal/split chickpeas
1 Cup Split Black Gram dal
1/2 Cup Sesame seeds
2 Fist Full Curry leafs
35-40 Dried Red chilies
1 1/2 Tbsp Asafoetida
2 Tbsp Coarse salt
Wash the curry leaves thoroughly spread on a towel or cloth allow to air dry make sure moisture has completely gone before use.
Do view my video recipe in detail post your comments...:)
Heat a pan or wok on very low flame add the channa dal to the pan constantly keep stirring and dry roast the channa dal till light brown in color reserve the dal on a plate and place back the pan on the stove over low flame.
Add the black gram dal to the pan and constantly keep stirring till the black gram dal on a low flame reserve the dal on a plate once it turns into light brown in color place the pan back on low flame.
Add the sesame seeds and dry roast on a very low flame once it starts spluttering remove from flame reserve in a plate and place the pan back on a low flame.
Add the curry leafs and dry roast the curry leafs along with curry leafs add asafoetida and dry roast for a minute reserve on a plate place back the pan on a very low flame.
Add the red chilies and dry roast the red chilies till light brown in color reserve on a plate.
In mixer jar add the roasted dals first along with the coarse salt pulse twice and grind till powder form reserve in a plate.
Add the roasted chilies in the second round and grind till fine powder consistency mix the chilly powder along with the dal till well combined.
Allow the chutney powder to cool completely before storing in a air tight container.
Serve chutney powder along with sesame oil for idly, dosa or rice enjoy...:)
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...:)
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...:)
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...:)
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.
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.
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...:)
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
