Category: Indian

Red Beans Curry

rajma

Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

mutton curry

Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

Capsicum Rice

capsicum rice

Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

Potato Fry (Podimas) – Chettinad Potato Chukka – Potato Recipes

potato chukka

 

Potato Fry – Chettinad Potato Chukka – Origin

Potato Fry – Chettinad Potato Chukka – chukka is prepared using South Indian Chettinad style. Usually chukka prepared using mutton. Mutton chukka is one of the popular dish in chettinad cuisine. I have done nearly 16 types of chukka recipes with different combinations – chicken, mutton, prawn, fish, potato, cauliflower, egg and mushroom. you can watch these recipe videos in my site. Chettinad is famous for variety of spices that are freshly ground powders or masalas. Especially for non-vegetarian foods, it is one of the spiciest most aromatic cuisine.

Potato Fry – Chettinad Potato Chukka – Spices and cooking method

Potato Fry – Chettinad Potato Chukka – The cooking method is based on South Indian chettinad cuisines.Usually the chukka prepared using mutton.This is my version of cooking, potatoes are chopped to very small sizes.Potatoes cooked with fried onion, green chillies, ginger garlic paste. The dry roasted spices powdered, added to the fry.The curry is cooked in the slow process till it is dry and roasted. it makes the potatoes very crispy and soft inside.The spices well coated with the potatoes.The texture and taste of the recipe is great.

Potato Fry – Chettinad Potato Chukka – Nutritional health benefits

Potato Fry – Chettinad Potato Chukka – The potato is best known for its carbohydrate content. The predominant form of this carbohydrate is starch(RS). The amount of resistant starch in potatoes depends much on preparation methods. Cooking and then cooling potatoes significantly increases resistant starch. For example, cooked potato starch contains about 7% resistant starch, which increases to about 13% upon cooling.The cooking method used can significantly affect the nutrient availability of the potato.RS can also help us stay lean and healthy

Potato Fry – Chettinad Potato Chukka – Serving method

Potato Fry – Chettinad Potato Chukka – is perfect dish either for lunch or dinner. Potato Chukka served as a side dish with the meal for family gatherings, friends, parties or Sunday meal. This excellent dish can go well with rice, biryani, sambar rice, rasam, curd rice, roti, naan, paratha, phulka, idli or dosa. Potato Chukka is must try dish that anyone can do and love it. Delicious recipe.


Ingredients

Potatoes-300gms
Salt to taste
Oil

For the Tempering / Tadka:

Cumin seeds-1tbsp
Curry leaves-3 sprig
Red Chillies-4
Ginger flakes-2tbsp
Garlic chopped-2 tbsp

For the Sauté:

Onion-2
Garlic paste-1/2 tsp.
Ginger paste-1/2 tsp
Turmeric — 1/2tsp

Spices Used for the grinding

Cumin seeds-11/2 tbsp
Red Chillies-5
Coriander seeds-2tbsp

Garnishing-optional

Fresh Coriander — 1/3 bunches


Preparation method:

  1. Dry roast the spices and make a fine powder.Keep it aside.
  2. Heat oil in a pan, add cumin seeds, curry leaves, and red chillies.
  3. Add ginger garlic flakes and onions, saute it .
  4. Add ginger garlic paste and cook it.
  5. Add the chopped potatoes and mix it well.
  6. Add turmeric salt and the curry powder.
  7. Cook it for few mins in a medium flame.
  8. When the potatoes are cooked,simmer the flame.
  9. Open the lid and cook for 5 mins, and make it dry.
  10. Garnish it with fresh coriander and serve it hot with rice or roti.

Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

Vankaya Sesame Fry

Vankaya Fry

Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

Pongal Meal

Pongal Meal

Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

Egg Recipes – Dim Posto – Egg Curry With Poppy Seeds – Bengali Recipe

dim posto

Dim Posto – Origin

Egg Recipes – Dim Posto is authentic Bengali recipe generally eaten as a dry accompaniment with a meal of steamed rice/roti and daal.Posto( poppy seeds) is essential to Bengali household, variety of dishes can be made with the combination of chicken,meat, aloo and vegetables.

Dim Posto – Spices and cooking method

Egg Recipes – Dim Posto – is prepared by Bengali method of cooking.The eggs are boiled, roasted and added to the poppy seed paste with spices and cooked in slow process. The texture of the recipe is similar to South Indian Korma, which is prepared using coconut. But tastes very different and great.

Dim Posto – Nutritional health benefits

Egg Recipes – Dim Posto – egg is a nutrient-dense food, containing high quality protein and a wide range of essential vitamins, minerals and trace elements. Eggs are not high in fat.it contains Vitamin A, D,B2,B12,Folate,Biotin,,pantothenic acid,Choline, Minerals-Phosphorus,Iodine,Selenium.it helps improving healthy skin, eyes and the nervous system.it helps in the development of all cells in the body,for healthy bones and teeth,formation of red blood cells and for energy metabolism.

Egg Recipes – Dim Posto – Poppy seeds are highly nutritious, Poppy seeds are used around the world in various cuisines.Poppy seeds are a potential source of anti-cancer drugs.In Indian traditional medicine (Ayurveda), soaked poppy seeds are ground into a fine paste with milk and applied on the skin as a moisturizer. The poppy seed is mentioned in ancient medical.the Egyptian used poppy seed as a sedative.The Sumerians used as remedy to aid sleeping, promote fertility and wealth.

Dim Posto – Serving method

Egg Recipes – Dim Posto is a dish that is eaten all season but especially during summer,it cools your body and gives freshness. Posto, the key ingredient in this dish helps your body rest and helps in getting a good sleep. It is a delicious dish to eat but very simple and easy to prepare. Dim posto is a great dish to have with roti, phulka, naan,paratha and rice.Dim posto can be served either for breakfast or lunch or dinner. Dim posto is healthy recommended dish.


Ingredients

Eggs -4
Red Chillies-2
Cumin seeds-1 pinch(optional)
Onion-1
Ginger Garlic Paste-1 tbsp
Poppy seed paste-1 cup
Turmeric powder-1/2 tsp
Salt
Oil


Preparation method:

  1. Soak the poppy seeds overnight and make a fine paste.
  2. Boil the eggs, marinate it with salt and turmeric.
  3. Heat oil in a pan and place the eggs and roast it.Keep it aside.
  4. Heat oil in a pan, add red chillies and cumin seeds.
  5. Add the chopped onions and saute it.
  6. Add salt and turmeric powder and cook for few mins.
  7. Add ginger garlic paste and saute it.
  8. Add the poppy seed paste and stir it well.
  9. Once it starts boiling, add roasted eggs and mix it gently.
  10. Allow it to cook for 12 mins in a medium flame.
  11. Garnish it with coriander leaves and serve it hot with rice or roti.

Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

Tomato Thuvayal- Tomato Thokku

tomato thokku


Ingredients:

 Tomatoes-250gms

Red chillies-4

Garlic cloves-2

Tamarind-lemon size

Ginger-1 inch

Coriander leaves-1 sprig

Salt

For the tadka:

Mustard seeds-1/2 tsp

Urad dal-1/2 tsp

Cumin seeds-1/2 tsp

Chana dal-1 tsp

Curry leaves


Preparation method

  1. Heat oil in pan, add the ingredients and sauté it.
  2. Once it done, add it to blender, add salt and make a fine paste.
  3. Heat oil in a pan, add tempering spices.
  4. Once they splutter, add the ground paste and cook it till the oil floats on top.
  5. Serve it with rice or roti.

Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

Mutton Chukka Rice

mutton chukka rice

 


 

Ingredients

Boneless Mutton-500gms

Salt to taste

Oil

For the Tempering / Tadka:

Fennel seeds-1tbsp

Curry leaves-3 sprig

Red Chillies-4

Ginger flakes-2tbsp

Garlic chopped-2 tbsp

 For the Sauté:

Shallots-250gm

Garlic paste-1/2 tsp.

Ginger paste-1/2 tsp

Tomatoes- 2 small(make it puree)

Turmeric – 1/2tsp

 Spices Used for the grinding

Cumin seeds-11/2 tbsp

Red Chillies-5

Coriander seeds-2tbsp

Garam masala(cloves, cinnamon, cardomom)-1/2 tsp

Garnishing-optional

Fresh Coriander – 1/3 bunches


Preparation method

  1. Heat oil in a pan, add cloves, cinnamon, cardamom and spices.
  2. Roast it and make a fine powder.Keep it aside.
  3. Heat oil in a cooker, add fennel seeds, curry leaves, and red chillies.
  4. Add ginger garlic flakes and crushed shallots, saute it .
  5. Add ginger garlic paste and cook it.
  6. Add tomato puree and the grounded spices with the salt.
  7. Cook it for few mins in a  medium flame.
  8. When the oil floats at the top, add the mutton pieces and mix it well
  9. Cover it and cook it for 3-4 whistles.
  10. Open the lid ,transfer the curry into pan and cook it for 10 mins, and make it dry.
  11. Add cooked rice and mix it well.
  12. Garnish with fresh coriander and serve it hot with raita and papad.

Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather

Aloo Sindhi Biryani

aloo briyani

Briyani is spicy fried rice made with basmati rice,vegetables and spices.This special briyani is from the province sindh of pakistan. This is vegetarian version of sindhi briyani with potatoes.


Ingredients

Potatoes-1/2 kg

Basmati Rice-1 Kg

Sindhi Briyani powder- 1 packet

Curd-300gms

Salt to taste

Oil/Ghee

For the Sauté:

Onions-2 medium

Green chillies-2 medium

Garlic-6 cloves -1/2 tsp. paste

Ginger -2 inch cube-1/2 tsp. paste

Tomatoes- 2 medium (make it puree)

Garnishing

Fresh Coriander – 1/3 bunches

Mint leaves-1/2 bunches (optional)


Preparation method:

  1. Heat ghee/oil in a pan, add sliced onions and fry it till turns to golden brown.
  2. Add green chillies and potato cubes and fry it to golden brown.
  3. Add curd, sindhi biryani powder, ginger garlic paste, salt and tomato puree.
  4. Cook it until oil floats on the top.
  5. Cook ¾ the basmati rice in electric cooker with the cloves, cinnamon, cardamom and bay leaves. keep it aside
  6. Take the electric cooker sprinkle oil at the bottom and add rice as a layer and add potato masala as a layer on the top. Add chopped coriander leaves. Repeat it For the 3 times.
  7. Mix saffron in warm milk and sprinkle it at the top or use orange colour and cook it.
  8. Serve it hot with raita.

Facebooktwittergoogle_pluspinteresttumblrmailFacebooktwittergoogle_pluspinteresttumblrmailby feather