The above mentioned ingredients serves 2 to 3 people. due to some errors while recording the video i have not shown a clip when i was dry roasting the rawa however I've mentioned on the blog. I've also used regular steel coffee tumbler to measure the rawa and used 2 glasses of rawa to prepare upma.
Lets Prepare:
Heat a wok and dry roast the rawa till light pink color remove from flame and reserve in a plate.
In a pot boil 3 cups of water.
Heat the same wok add 3 tbsp oil add mustard seeds to splutter.
Add cumin black gram and chick peas fry a bit.
Add asafoetida and onion fry till transparent add curry leafs fry.
Add grated coconut and salt fry till light pink.
Add the roasted rawa and fry mix all the ingredients till well combined.
Gently pour the boiling water to the rawa and mix well place a cover and allow to cook on low flame.
After 5 minutes the upma should be done mix again check for salt add if needed mix well and serve hot with pickle...Enjoy...:)
This burger brings back so many memories of my time spent at mumbai . I was really young when i was first sent to mumbai on a project by my company i had to travel all alone i knew no one had no contacts and was totally lost there the only positive side to this travel was my guest house in colaba where i met deepa my cook she used to prepare so many wonderful recipes which i have never tasted before i got to know a bit about mumbai street food during my stay. Pav bhaji was so famous every street had its own famous pav bhaji and vada pav center. deepa used to make wonderful chicken patties and chutney for me every weekends i totally miss her cooking i met her last year when i went back to mumbai on a short trip she prepared me these mini indian style burger which i loved and took her recipe and prepare it for my cousin when she visited me last week...you can serve chicken patties with chutney or prepare mini burgers everyone at home will love it for sure.
Ingredients:
500 Grams Mince Chicken
2 Boiled Potatoes
1 Onion (finely chopped)
4 Green Chilies (finely chopped)
1 Tsp Chilly Powder
1 Tsp Garam Masala
1/2 Tsp Chat Masala
1 Beaten Egg
1 Cup Bread Crumbs
1 Tbsp Ginger & Garlic Paste
Fist Full Coriander leafs finely chopped
2 Packets Pav Buns
Salt to taste
Oil for frying.
Lets Prepare:
Heat a wok with 2 tbsp oil fry the ginger garlic paste add the onions fry till transparent add the dry masala chilly powder, garam masala and chat masala fry a bit add the green chilies fry at bit.
Add the chicken mince to the prepared masala fry add salt place a cover and allow the chicken to fry a bit on medium flame.
Add 1/4 Cup water to the chicken cover and cook till chicken is well done.
If the chicken has moisture but the flame on high and allow the moisture to evaporate.
Grate the potatoes remove the chicken from flame allow to cool and mix the potatoes add salt if needed mix well.
I used a cutlet mould to prepare the patties.
By taking a medium size meat ball i placed it in the cutlet mould to give it nice shap and prepared 10 patties.
Dip the patty in the beaten egg and then roll it in bread crumbs.
Cover and allow the patties to rest in the refrigerator for 1 hour before frying.
Heat a pan on medium flame add 2 tsp oil and place the patties and fry till all sides turn golden brown you can add oil while frying. serve hot with chutney and Enjoy...:)
For Chutney:
1/2 Onion
3 to 4 Green Chilies
2 Fist Full Coriander leafs
3 Pods Garlic
1/2 Tsp Cumin Seeds
Salt to taste
Add all the ingredients together in a mix jar with little bit of water grind to a smooth paste and serve as a dip for and snack...:)
To prepare Indian style burger watch my video demo...:)
Murungakkai or also know as drumstick is really famous vegetable in south each and every south indian adores this vegetable this divine scented vegetable is a must prepare during festivals and other special occasions. at my house we consume murrungakkai to the max when its in season we prepare lot of recipes even with the murugaipoo (flowers) and leafs its a delicacy and must have. normally this vegetable grows on tree. the tree starts to bare flowers from February and by April we have a good yield some farmers have started to harvest murrungakkai year round dad would buy drumstick during winter just because he loves it he wouldn't mind even if its costly during winter. there are so many recipes we have forgotten in this fast moving modern life style I and mom put together few unique recipes some of you would have forgotten. few of these recipes are century's old which was documented by my grandma now I'm documenting these recipes for years to come and we want other people to start preparing these simple recipes and enjoy with your family.
Many of us dont know how to check and purchase this vegetable. simple tips that i got from my aunt and mom was to twist the vegetable clockwise and anticlockwise if its flexible then its tender and the vegetable should have a bright green color. use the vegetable as soon as you purchase it will have a fresh taste can be stored in the fridge for 3 days.
Ingredients:
3 Medium size Murungakkai/drumstick
1 Large Onion (finely Chopped)
3-4 Chillies (slit)
5 Pods Garlic(finely Chopped)
2 Sprigs Curry leafs
Coriander fist full(finely chopped)
1/4 Cup Pigeon peas
1/4 Tsp Asafoetida
2 Dried Red Chillies
1/4 Tsp Mustard Seeds, Black Gram, Cumin
1/2 Tsp Chilly powder, Coriander Powder
1/4 Tsp Turmeric Powder
Fresh Lime (optional)
4 Tbsp Oil
Salt to taste.
First Step:
Wash and pressure cook the pigeon peas to a mushy consistency.
Chop the murungakkai into large pieces and wash twice.
Boil 3 cups of water with 1/2 tsp salt in a pot add the chopped murugakkai and cook till well done.
Second Step:
Allow the cooked vegetable to cool on a plate reserve the vegetable stock for later.
Open the murungakkai and scoop out the cooked meaty flesh and seeds with the help of a spoon reserve in a bowl.
Third Step:
Heat a wok with 3 tbsp oil add 1 sprig curry leaf ,onion, garlic and chilies fry till onion goes transparent .
Add a pinch of asafoetida and fry the onion.
Add the chilly powder, coriander powder and turmeric to the onion and fry for a minute.
Add the scooped vegetable to the onion masala and fry a bit .
Add the reserved broth and salt cover and allow to boil for 10 minutes on a low flame.
Fourth Step:
Add the cooked dhal to the boiling curry and allow to boil for 2 more minutes.
Heat a fry pan with 1 tbsp oil add the mustard seeds,cumin, black gram and red chillies with a pinch of asafoetida fry a bit.
Add the seasoning to the curry mix well garnish with curry leafs, coriander and few drops of lime juice. serve hot with steamed rice...Enjoy..:)
Thanks to mom for sharing your recipe your the best...?
Soul searching....recipe demo in English...enjoy...:)
250 Grams Paneer/Cottage Cheese (cut into small cubes)
1 Packet Pizza Base
Home made Pizza Sauce 300 Grams Cheddar Cheese(grated) 1 Tsp Garam Masala 1 Tsp Chilly Powder 3 Medium Bell Peppers(cut into small cubes) 1 Large Onion(cut into small cubes) Italian seasoning 5 Tbsp Oil Salt to taste
I normally buy ready to use pizza base its very easy to prepare and cheap...
Lets Prepare:
Heat a pan add 2 tsp oil fry the paneer with chilly powder and garam masala add salt as per taste fry the paneer for 2 minutes and reserve in a bowl.
In the same pan add 1 tsp oil saute the onion and capsicum with 1/2 tsp of salt for 2 minutes and reserve in a bowl.
I normally use home made pizza sauce you can check for the recipe in my previous post and its very easy to prepare.
In the same pan add 1 tsp of oil and toast the pizza base to one side this will help to form a nice crust in the bottom while we microwave the pizza.
Place the toasted base on a micro wave pizza plate spread 1 tbsp of sauce on the base add the onion and capsicum spread it evenly top with paneer cubes and cheese sprinkle the pizza seasoning and micro wave for 5 minutes on high till cheese melts...serve hot...Enjoy...:)
If you dont have a micro wave this pizza can be prepared on a tava or nonstick pan follow the same process but keep the pan on very low flame and cover your pizza till cheese melts...serve hot...:)
I've show detail recipe demo on youtube do watch my english channel...enjoy..:)
1/2 Tsp Oregano 1/2 Tsp Chilly Powder 1/2 Tsp Garam Masala Salt to taste.
Lets Prepare:
In a mixer jar add tomatoes, capsicum, chillies, garlic and salt add very little water and grind to a smooth puree.
Heat a heavy bottom pan add the puree bring to boil put it on low flame and allow the sauce to reduce a bit add the chilly powder and garam masala stir allow to reduce.
Keep stirring the sauce for 10 mins.
Add the basil and oregano stir bring to a boil and remove from flame.
Allow to cool add the sauce to a jar cover and refrigerate till use.
Since I've not added any preservative I prepare this sauce day before i prepare any pasta or pizza can be stored in the fridge for a week this is very nice sauce recipe far better from the store bought....try it once and let me know...Enjoy...:)
Add the meat in a mixing bowl add yogurt 1tbsp of ginger garlic paste,1/4 tsp turmeric powder 1 tbsp chilly powder, coriander powder, fennel powder, garam masala and salt mix well allow to marinate for 30 mins.
Cook Meat:
Heat a Pressure cooker with 1 tbsp oil add the marinated meat allow the meat to fry a bit on medium flame.
After 10 min you will see the moisture content from the meat depending on the moisture content add about 1 glass water the meat should just get covered in water.
Place the lid allow the pressure to build in the pressure cooker then add the whistle and cook for 4 to 5 whistles or till the meat is well done.
Preparing Biryani:
Use a clean pressure cooker to prepare biryani if you have already used the pressure cooker to cook the meat in then reserve the meat in a bowl wash the cooker well before use.
Heat the pressure cooker with oil and calarified butter start frying the spices cinnamon, cardamom, cloves and bayleaf. add the ginger garlic paste add the onion fry till transparent add the tomato fry well add 1/2 tsp of cilli powder and turmeric powder fry all the ingredients well.
Separate the meat from the broth.
Add the meat to the tomato masala and fry for 10 mins.
Wash the rice twice drain the water.
Add the washed rice to the meat masala add kasoori methi and fry the rice and meat for 5 mins.
Measure the broth if you have 2 cups of broth then add 1/2 cup milk and 1/2 cup water we should add 3 cups liquid for 2 glass rice measure.
Add the liquid to the rice add salt lime juice, mint and coriander mix all the ingredients well.
Place the pressure cooker on high place a lid allow the pressure to build before placing the whistle keep a note on time once we place the whistle we should cook the rice and meat for 5 mins switch of the stove all the pressure to reduce before opening the cooker mix the biryani well and serve hot with raita and boiled eggs...Enjoy...:)
I've done detail demo video in English do watch...Enjoy...?
