Keema Upma

From the day I'm blogging  People have always kept on asking me nonstop from dinner ideas and something to serve up during parties...Kheema Upma is one of our family favorite and best kept family secret recipe we cook this recipe up for special occasions breakfast and dinner its always recommended to serve  along with fried egg and raita...

Keema Upma Recipe Video

Ingredients:

250 Grams Mutton Kheema

1/2 Cup Frozen or Fresh Peas

1 Potato (chopped into tiny cubes)

1 Large Onion(roughly chopped)

2 Tbsp Ginger Garlic Paste

1 Tomato(roughly chopped)

2 Cups Bansi Rawa 

4 Slit Green Chillies

2 Tbsp Chilly Powder, 1 Tsp Turmeric Powder, 1/2 Tsp Coriander Powder, 1 Tbsp Garam Masala

1 Bay Leaf ,3 Cardamom Pods, 4 Cloves and 2 inch Stick Cinnamon

4 Tbsp Oil and Ghee

Mint, Coriander and Lime Juice for garnish

Salt as per taste

Prep Up:

1. In a heavy bottom pot add 2 tsp oil add 1 tbsp ginger and garlic paste fry a bit add the meat and fry a bit add chilly powder turmeric powder coriander powder and salt keep frying add 1/2 cup water salt cover for a minute and cook once it starts to boil add chopped potato and peas cover and cook till water evaporates meat and veg should have cooked through.
2. Heat a heavy bottom wok on medium flame add the bansi rawa keep stirring and dry roasting rawa once dry roasted it will turn brown in color remove from flame and reserve. 

Method:

• Heat a heavy bottom wok on medium flame add oil and ghee once the oil is hot add ginger and garlic paste fry a bit till raw flavor has gone add whole spices bayleaf, cardamom, cloves and cinnamon allow to splutter a bit.
• Add onion and slit chilly fry a bit add tomato and fry a bit once the onion and tomato has reduced a bit add rawa and fry add salt as per taste and keep stirring and frying.
• Add 6 cups hot water and mix all ingredients add the kheema mixture and mix till well combined.
• Garnish with finely chopped mint coriander and lime juice mix well cover allow the rawa to absorb all the moisture once the oil separates a bit its done ready to serve...Serve hot with raita and fried egg...Enjoy...:)

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.