Kalkandu Pongal
3 months ago
Posted by
SabreeNaz
Rants & Raves (0)
1 tsp - 5ml
1 tbsp - 3 tsps
1 cup - 16tbsps
1 cup - 250ml/250g
1 tsp sugar - 5g
1 tsp salt - 15g
1 tbsp - 3 tsps
1 cup - 16tbsps
1 cup - 250ml/250g
1 tsp sugar - 5g
1 tsp salt - 15g
Posted by
SabreeNaz
Rants & Raves (2)
Palak Paneer is one of the most tastiest forms of spinach I have ever had. Ever since mom had starting making this recipe at home, even the all-time spinach haters have started loving this. This is one of the north indian recipes that can be prepared easily and loved by all. This is once again Naz's most favorite excluding the "PANEER".
Palak is also one of the healthiest forms of spinach. This can be easily given to children who seldom eat or even like greens for that matter.
Ingredients:
Palak - 1 Bunch
Paneer - 100 gm
Onion - 2
Tomatoes - 1
Ginger Garlic paste - 1tsp
Turmeric powder - 1/2 tsp
Green Chillies - 2
Chilli powder - 1/2tsp
Coriander powder - 1tsp
Garam Masala powder -1/2tsp
Salt as required.
Method:
Cut the palak leaves, and boil it along with little water, turmeric powder, and salt. Keep it for half an hour. Then, grind the cooked palak leaves into a coarse paste or to your desired consistency and keep it aside.
Heat some oil in a skillet, and fry those paneer (cut into cubes) pieces till golden brown. Remove it from oil and place it on a butter paper. Then, drop the paneer cubes in cold water to remove excess oil and remove it after some time after slightly squeezing the water from the paneer. This ensures that your paneer is soft.
Now, heat some oil in a wok. Then, add onions, turmeric powder, chopped green chillies, ginger-garlic paste in order and saute till the raw smell is off the gg paste. Add tomatoes with a little salt for a saucy consistency. Once the tomato-onion mixture is well cooked, add chilli and coriander powder. Now, add the grinded palak leaves to this and cook till oil seperates. Finally, add the paneer cubes and mix it thorougly. Boil the mixture for 5 minutes after adjusting the salt.
This can be served hot with chapathis, naan and rice.
Tips: Add 2 tbsps of milk while adding the paneer cubes for a creamy consistency.
Palak is also one of the healthiest forms of spinach. This can be easily given to children who seldom eat or even like greens for that matter.
Ingredients:
Palak - 1 Bunch
Paneer - 100 gm
Onion - 2
Tomatoes - 1
Ginger Garlic paste - 1tsp
Turmeric powder - 1/2 tsp
Green Chillies - 2
Chilli powder - 1/2tsp
Coriander powder - 1tsp
Garam Masala powder -1/2tsp
Salt as required.
Method:
Cut the palak leaves, and boil it along with little water, turmeric powder, and salt. Keep it for half an hour. Then, grind the cooked palak leaves into a coarse paste or to your desired consistency and keep it aside.
Heat some oil in a skillet, and fry those paneer (cut into cubes) pieces till golden brown. Remove it from oil and place it on a butter paper. Then, drop the paneer cubes in cold water to remove excess oil and remove it after some time after slightly squeezing the water from the paneer. This ensures that your paneer is soft.
Now, heat some oil in a wok. Then, add onions, turmeric powder, chopped green chillies, ginger-garlic paste in order and saute till the raw smell is off the gg paste. Add tomatoes with a little salt for a saucy consistency. Once the tomato-onion mixture is well cooked, add chilli and coriander powder. Now, add the grinded palak leaves to this and cook till oil seperates. Finally, add the paneer cubes and mix it thorougly. Boil the mixture for 5 minutes after adjusting the salt.
This can be served hot with chapathis, naan and rice.
Tips: Add 2 tbsps of milk while adding the paneer cubes for a creamy consistency.
Posted by
SabreeNaz
Rants & Raves (0)
A briyani has always been a person's delight when it comes to mouth watering recipes, while the preparation of it has various variations. After a lot of hit and trial methods, finally, I got the right one and won kudos from Naz for the first time for a briyani.
Briyani wasn't a part of my childhood. My family seldom made non-vegetarian food at home. After Naz entered my life, it is briyani everywhere ... just kidding... Now that I had found the perfect recipe to make one, I would love to make it n-number of times for my dear.
This recipe is worth giving a try, as it is an outcome of a lot of trials to make a perfect briyani...
Ingredients
Briyani wasn't a part of my childhood. My family seldom made non-vegetarian food at home. After Naz entered my life, it is briyani everywhere ... just kidding... Now that I had found the perfect recipe to make one, I would love to make it n-number of times for my dear.
This recipe is worth giving a try, as it is an outcome of a lot of trials to make a perfect briyani...
Ingredients
Chicken – ½ kg
Basmati rice - 1 cup
Basmati rice - 1 cup
Ginger-Garlic paste – ½ to ¼ tbsp
Onion – 1 chopped fine
Tomato – ½ (Naatu thakali)
Tomato – ½ (Naatu thakali)
Chilly powder – 1/2 tbspGreen chillies-1 to 1/2 slit
Curd-1 tbsp
Mint leaves-1/2 cup
Coriander leaves-1/2 cup
Whole garam masalas : ½ Cinnamon stick, 2 cloves, 1 bay leaf, 2 leaflets of anise, 1 Javetri or Mace.
Salt – 2 teaspoons (not heaped)
Water- 1 ¼ Cup
Whistles - 2
Salt – 2 teaspoons (not heaped)
Water- 1 ¼ Cup
Whistles - 2
Method:
Take a frying pan with little oil, add a clove to it and sauté the basmati rice slightly ( This is optional). Then, soak the basmati rice for 30 minutes in water. Add curd to the chicken and leave it for 30 minutes. In the pressure cooker, add oil and little ghee(optional) , and add the whole garam masalas. Add onion and fry till golden brown, and then add gg paste to it followed by green chillies, tomato, mint and coriander leaves. Once the above mixture is cooked, add the chicken soaked in curd with the chilli powder and cook the chicken till half done or until oil separates from the mixture. Then, drain the rice nicely to remove all the excess water and add it to the mixture in the cooker. Close the cooker with lid and put on the weight to give 2 whistles, and open after the pressure is released completely.
This can be served hot with onion raitha.
Take a frying pan with little oil, add a clove to it and sauté the basmati rice slightly ( This is optional). Then, soak the basmati rice for 30 minutes in water. Add curd to the chicken and leave it for 30 minutes. In the pressure cooker, add oil and little ghee(optional) , and add the whole garam masalas. Add onion and fry till golden brown, and then add gg paste to it followed by green chillies, tomato, mint and coriander leaves. Once the above mixture is cooked, add the chicken soaked in curd with the chilli powder and cook the chicken till half done or until oil separates from the mixture. Then, drain the rice nicely to remove all the excess water and add it to the mixture in the cooker. Close the cooker with lid and put on the weight to give 2 whistles, and open after the pressure is released completely.
This can be served hot with onion raitha.
Posted by
SabreeNaz
Rants & Raves (2)
Tandoori chicken has always been a craze among all Indians no matter which state of India they belong to. The word "tandoori" is prefixed to all dishes prepared on a tandoor. Tandoori chicken, in those days, were prepared in tandoors called as clay ovens which is still prevalent in many places.
Tandoor cooked chicken actually belongs to the Mughal period. It was a main course of delicacies for the Mughals in those days.
The concept of trying out this dish at home was again kindled by dear husband when, one fine day, he had brought home an electric tandoor to my surprise. Actually, I felt it was a good idea to bake the chicken at home instead of having it with artifical colors and reused oil from outside.
Ingredients:
Chicken (Whole) - 800gms
Red chilli powder - 1tsp
Lemon juice - 1tsp
Salt to taste
For marination:
Yoghurt - 200gms
Red chilli powder - 2tsp
Ginger garlic paste - 4tsp
Lemon juice - 2tsp
Garam masala powder - 1/2tsp
Oil - 2tsp
Salt to taste
For garnishing:
Onion and lemon wedges
Method:
Clean the chicken. Make incisions with a sharp knife on breast and leg pieces. Marinate with a mixture of red chilli powder, lemon juice and salt to the chicken, keep it aside for half an hour.
Mix red chilli powder, salt, ginger garlic paste, lemon juice, garam masala powder and yogurt. Apply this marinade onto the chicken pieces and refrigerate for three to four hours.
Place the chicken pieces in a moderately hot tandoor or a pre-heated oven (200 degrees Celsius) (for thirty minutes or until almost done in case of a tandoor). Remove it from the tandoor.
This can be served hot with onion rings and lemon wedges.
Tips: Marinate the chicken a day before and refrigerate it to use the next day, if possible. Avoid artificial colors to enhance the look.
Posted by
SabreeNaz
Rants & Raves (0)
Ingredients:
Prawns - 200gm
Onions - 2
Green Chillies - 5 to 6
Turmeric - 1/4 tsp
Chilly powder - 1 tsp
Ground black Pepper Powder
Salt to taste
Coriander Leaves
Method:
Prawns - 200gm
Onions - 2
Green Chillies - 5 to 6
Turmeric - 1/4 tsp
Chilly powder - 1 tsp
Ground black Pepper Powder
Salt to taste
Coriander Leaves
Method:
Chop the onions. Chop the green chillies. Pour oil into a wok. Add onions, green chillies, fry them in the oil till it gets browned and then put the prawn and let it get cooked. Then, add turmeric, black pepper powder, chilly powder and salt to taste. Mix everything together and cook on medium flame. Garnish with corainder leaves.
This can be served hot with rice or chapathis.
Posted by
SabreeNaz
Rants & Raves (0)
Capsicum & hotdog has been Naz's favorite, though I always insist on replacing hotdog with prawns. This recipe is one of Naz's innovative ideas on cooking hotdogs, which is not that much into Indian cooking. He is an expert in cooking this recipe... but I manage to bring the similar taste while I do it alone ;)
This recipe is dedicated to my dear Naz and his innovative cooking, cos of which I am able to share this amazing recipe with the world...
Ingredients:
- Hotdog/ Prawn - 200gm
- Onion - 1 (cut into cubes)
- Capsicum - 1 (cut into cubes)
- Green Chilli - 2Nos (chopped)
- Ginger garlic paste - 1tsp
- Turmeric Powder - 1/2tsp
- Soya Sauce - 1tsp
- Paprika sauce - 1tsp
- Coriander powder - 1/2tsp
- Chilli powder - 1/2tsp
- Oil for frying.
- Pepper to taste.
- Salt to taste.
Method:
Heat oil in a flat frying pan . When hot add onion and fry till translucent. Add capsicum and green chillies, and fry till it is done. Add ginger garlic paste and turmeric powder. Fry till the raw smell of gg paste is gone. Then, add coriander powder, chilli powder and cook well. Now, add prawns or hot dogs to this and add required salt. Add soya and paprika sauce to the pan and mix well. Finally, add pepper when the dish is almost done. Serve hot.
Tips: If you are using hotdog, cut them into small pieces for them to cook faster. Be careful with the salt, as the sauces also have a small amount of salt in it.
