Corn Kosambari (Bangalore Special)

Ingredients:

1 Cup Corn, Pomegranate Seeds, Carrots, Cucumber, Apple, Onion, Grated Coconut

2 Tbsp Golden Raisins

2 Green Chillies

1 Tbsp Lime Juice

1 Pinch Asafoetida

Salt to taste.

Lets Prepare:

1. Peel and de-seed the cucumber and chop into small cubes.
2. Cut Onions and carrots into small pieces.
3. Core the apple and cut into cubes.
4. Freshly Grate the coconut.
5. Steam the corn with little salt for 5 mins and rinse twice in cold water.
6. In a wide bowl add all the ingredients and mix well mix the asafoetida and lime juice and add to the salad add salt as per your taste mix well and garnish with either coriander or candied cherry serve as side dish with any south indian meal...Enjoy...:)

I've done detail video demo do watch and enjoy...:)

Chicken Spring Roll

Ingredients:

1 Fist Full Rice Noddles 

250 Grams Chicken mince

2 Tbsp Ginger & Garlic Paste

1 Egg

1 Tbsp Chilly Powder

1/2 Cup Spring beans, Capsicum, Carrots, Cauliflower florets, Corn...Use what ever veg is avail at home...

All veg cut into julienne..

Few Mint and Coriander leafs finely chopped.

2 Green Chilles

1 Small Onion (Finely Chopped)

1 Packet Spring roll pastry sheets (Wheat Wrapper)

2 Tbsp Oil

1 Tbsp Butter

Oil for frying

Salt to taste.

Lets Prepare:

• Heat a wok add 1 tbsp oil and fry 1 tbsp ginger and garlic paste tip in the chicken add the chilly powder and add 1 tsp salt fry well on medium flame till the moisture evaporates from the chicken and the chicken is well done fry well and reserve in a bowl.
• In the same wok heat 1 tbsp of butter and oil fry the ginger and garlic well tip in the onion and chillies fry well tip in all the veg fry well add salt cover and allow the veg to cook on low flame till well done.
• Once the veg has cooked through tip in the chicken along with the coriander and mint and fry and remove from flame.
• you can divide half the filling for just chicken and veg and the other for noddle chicken and veg.
• Heat 2 cups of water in a pot bring to boil and remove from flame add the rice noddle and allow to soak in warm water till the noddle is soft. drain...
• Add the rice noddle to one part of chicken mixture and mix well.
• Place the chicken filling on the pastry sheet and roll 1/2 way give a egg wash and seal all the edges fold and roll the pastry and form a spring roll .
• Heat oil for frying and fry the prepared spring rolls till light golden brown and serve hot with any hot sauce of your choice...Enjoy...:)

Suggestions:

By adding shrimp instead of chicken also tastes good.

1 tbsp Soya and Worcestershire sauce can be added while preparing the filling.

tofu or paneer can also be substituted instead of chicken 

By adding oregano you'll have a different flavor to the spring roll

I've done a detail video demo as always do watch and try the recipe your self...:)

    

Palak Chicken (Chicken in spinach gravy)

Ingredients:

1 Kilo Curry Cut Chicken

1 Cup Yogurt 

1 Bunch Palak (Spinach)

1 Tbsp Tandoori masala

1 Tbsp Kitchen King masala

1 Tbsp Turmeric Powder

1 Tbsp Coriander Powder

2 1/2 Tbsp Chilly Powder

3 Tbsp Ginger & Garlic Paste

2 Medium Size Onion

2 Medium Tomato

2 Green Chillies

1 Lime

1 Fist Full Coriander leafs

1 Fist Full Mint leafs

2 1/2 Tbsp Clarified butter 

2 1/2 Tbsp Oil

Salt to taste.

Lets Prepare:

1. Marinate the chicken with yogurt, 1 tbsp chilly powder, 1/2 tsp turmeric powder, tandoori masala, 1/2 lime juice and salt mix well cover and refrigerate for 1 hour.
2. In a blender add the onion and prepare a puree without adding water reserve in a bowl.
3. In the same blender add the tomato and prepare puree with out adding water reserve in a bowl.
4. Heat a wok add the spinach leafs, coriander leafs, mint leafs and green chillies cover and allow the greens to wilt down on a slow flame for 10 mins. then add to a blender and prepare a puree with out adding water and reserve.
5. Remove the chicken from fridge and bring to room-temp after 1 hr.
6. Heat a wide and heavy bottom pan add 1 tbsp of clarified butter and oil and add the chicken to the pan cover and allow the chicken to cook on medium flame.
7. Heat a wok add the rest of the oil and clarified butter add the ginger and garlic paste fry. tip in onion puree fry till it turns to a light pink color add the tomato puree fry. tip in the chilly powder, turmeric powder, kitchen king masala and coriander powder and fry well. once the chicken has cooked add to the tomato masala and fry a bit add 1 cup of warm water and add salt as per your taste simmer bring to a boil and add the palak masala bring the gravy to a boil once you feel the gravy has thicken and everything has incorporated add lime juice and garnish with butter or fresh cream and serve hot with pulkas ...Enjoy maadi...:)

This recipe was a viewer request from youtube their channel page (TheKhaleelahamed ).this is my version of the palak chicken you can also sub for boiled eggs instead of chicken it will taste super try this recipe and enjoy...:)

Please wash the palak, coriander and mint leafs at least 7 to 10 times in water before use. the greens carry high pesticides and recycled human and animal waste please make sure to clean your veg and greens throughly before use please mind your serving for young and old at home we are prone to so many disease if we are not careful in taking measures while cooking. 


I've also Uploaded a demo video for this recipe watch and enjoy...:)

Gajar Ki Roti

Ingredients:

1 Cup Carrots (peeled and cut into large pieces)

1 Cup All purpose flour / Maida

1 Cup Whole wheat flour

1 1/2 Tbsp Chilly Flakes

1 Inch Ginger

1 Cup Water

Oil 

Salt to taste.

Lets Prepare:

Heat a pot with one cup water add the carrots and ginger allow to carrots to cook well and the water should evaporate at the same time remove from flame and add the carrots to the blender and prepare puree adding very little water. reserve the puree to a mixing bowl add chilly flakes salt as per your taste add maida and wheat flour add 1 tbsp oil and knead the dough well add water if require while kneading the dough cover and allow the dough to rest for 1/2 hour. make roundels dip in some flour and roll out the roti. heat a tava or skillet and start frying the roti flip the roti twice add 1/2 tsp of oil fry and serve hot with butter and pickel ....Enjoy

Do look into the demo video how i prepare the roti and also make layers in the roti... 

You can also add chilly powder instead of chilly flakes but add the chilly powder while cooking the carrots and ginger then blend in a blender..and knead the dough... 

Watch my demo video and enjoy...:)

Bangalore Kathirikai Kootu (Brinjal kootu)

Ingredients:

250 Grams of Brinjal (Cut into cubes)

1/3 Cup Channa dal /Split chick peas

1 Medium size Onion (Finely chopped)

2 Tbsp Coriander powder

1 Tsp Chilly powder

1/4 Tsp Turmeric powder 

1/2 Inch Cinnamon stick 

2 Cloves

2 Pods Cardamom

Coriander and mint leafs

Lime few drops

3 Tbsp Oil

1 Tbsp Clarified butter

Salt to taste

*****************

 **For masala**

*****************

4 Green Chillies 

1 Tbsp Fresh Coconut

1/4 Tsp Fennel seeds

2 Cloves 

2 Pods Cardamom

1/2 Inch Cinnamon stick

1 Inch Ginger

8-10 Pods Garlic

First Step:Wash the Channa dal twice add a pinch of turmeric powder and 1 1/2 cup water and cook in a pressure cooker for 10 min we want the dal to cook al-dente 

Second Step:

Heat a fry pan 1 tbsp oil fry the cloves, cardamom, cinnamon, ginger, garlic and chillies first for 5 mins then add the fennel and coconut and fry a bit more remove from heat allow to cool add to a coffee blender and grind to a coarse paste with out adding water.

                                                      

Lets Prepare:

Heat oil and clarified butter in a khadai / wok tip in the cardamom, cinnamon, cloves and onion fry till onion turns to light brown color add the masala paste fry for a min tip in the coriander powder, chilly powder and the turmeric powder and fry till the oil separates from the masala tip in the brinjal and fry for 5 mins on low flame add the cooked dal and 1/2 cup water if needed since the dal already has water we have to look into the water amount and add tp the brinjal add salt stir well cover and allow the brinjal, dal and masala to cook well for 10 mins add lime juice garnish with coriander and mint...serve hot with rice or roti...Enjoy...:)   

Typical Bangalore recipe we enjoy the recipe served along with rice and roti simple recipes which makes me happy. moms cooking always clams me down no matter what few moments in life should be experienced which no money can buy and no doubt mom is my inspiration and will always make me happy with her simple cooking...thank you mom ...love you...:) 

100% Vegetarian Soya Kabab

Ingredients:

1 Cup Soya chunks

2 Tbsp Each Corn flour (Corn Starch) / Maida (All purpose flour)

1/2 Cup Yogurt 

1 Tbsp Tandoori chicken masala

1 Tbsp Red chilly powder

1/2 Tsp Turmeric powder

1 Tsp Coriander powder

1 Tbsp Ginger & Garlic paste

1 Tbsp Vinegar 

1 Pinch orange food color (optional)

1 Tbsp Coarse salt

Oil for frying 

Salt to taste.

Before :

1. Heat water in a pot about 6 cups water add vinegar, coarse salt and soya boil for 15 mins till soya chunks has cooked well switch off the flame and allow the soya to sit in the same water for 20 more mins.(Vinegar helps remove odd flavor from soya chunks )
2. Drain the soya and rinse twice in running water drain. squeeze out the water from soya chunks and reserve in a bowl.
3. Add ginger and garlic paste to the soya chunks along with yogurt, tandoori masala, chilly powder, turmeric, salt and food color mix all the ingerdients well in the soya cover and allow to marinate in fridge for 1 hour.  

After:

• Remove soya from fridge bring to room temp add the corn flour and maida mix and mix well (you can also use besan and rice flour if you dont like corn and maida combo)
• Heat oil in a wok and start frying the soya drain and garnish with coriander and chat masala serve hot with lime wedge...Enjoy...:)

lot of my face book and youtube friends and viewers requested for more veg recipes...

I've also done detail video demo do watch try it your self and post your comments...:)

Tomato Pickle

Ingredients:

2 Kilo Tomatoes  

6 Tbsp Chilly Powder

1 Tbsp Turmeric Powder 

1 Cup Vegetable Oil

1 Medium Lime Size Tamarind 

3 Tbsp Mustard Seeds

1/2 Tsp Fenugreek Seeds 

1/4 Tsp Asafoetida

2 Tbsp Salt

1/4 Tsp Citric acid (if needed)

1/4 Cup Vinegar (if needed)

Lets Prepare:

1. Try to use super ripe tomatoes for this recipe blanch & deseed the tomato if possible how ever i was unable to either blanch or deseed. chop into small cubes.
2. Heat a heavy bottom pot or try and use a nonstick heavy bottom pot tip in the tomato cover and allow the tomato to wilt down a bit for 10 mins try to keep stirring constantly 
3. In a small pot add 1/2 cup of water bring to a boil and add the tamarind and cook till tamarind goes into a mush for 15 mins remove from flame and allow to cool before extracting pulp. once cooled squeeze the tamarind to extract pulp strain in a tea strainer and reserve. you can also use 2 tbsp of ready to use tamarind pulp which is available in the market.
4. Heat a fry pan and toast the 1tbsp of mustard seeds try to toast the seeds well on low flame once the mustard seeds stops popping reserve in a plate and allow to cool in the same fry pan add the fenugreek seeds fry well and reserve in the same plate and allow to cool before preparing a powder. in a coffee blender add the toasted seeds and prepare a powder and set aside.
5. Constantly keep stirring the tomatoes the moisture from the tomato should completely evaporate in 1 hour time now add the tamarind pulp, chilly powder & turmeric powder mix well and allow to cook till everything has gone dry in 1 1/2 hour.
6. Heat a fry pan add oil and heat well add the 2 tbsp of mustard seeds and 1/4 tsp of asafoetida and fry well tip the hot oil mixture in the tomato mix well and fry the tomato ensure the moisture has completely evaporated from the tomato while frying. add 1tbsp mustard and fenugreek powder mix well and fry for another 10 more mins till the oil surfaces on the top switch off the stove allow the pickle to cool completely before you bottle. serve the super duper pickle with curd rice, lime rice or sambar rice...Enjoy...:) 

Suggestions:

• While tempering for pickle you can fry garlic and curry leafs and add to the pickle.
• citric acid and vinegar can be used to preserve the pickle. add vinegar or citric acid once the pickle has cooled completely.
• Try to blanch peel and deseed the tomato before you prepare this recipe.
• If you add preservatives try to reduce tamarind pulp and add bit more chilly powder. as both the preservatives are sour the sour taste will increase more in the pickle so reduce tamarind pulp add more chilly as the sour taste will reduce the hot and spicy taste.

I learnt this recipe from mom as she was working she had to make things simple and straight she did not have time to sundry the tomatoes to prepare this pickle as that process consumed a lot of time and we have to wait for summer to enjoy this recipe but mom always had her way of preparing this pickle fast and simple i remember when i was a kid during Saturday or Sunday our house used to smell so good with all the pickles she prepared she never let her mother-in-law down by giving reasons that she was working and did not have time for not preparing traditional recipes. this recipe is so simple and easy for working women in just 2 hours you can prepare this wonderful recipe and enjoy. if you want to sample this recipe then try to prepare with just 1/2 kilo of tomatoes and use 1/4 amount of the given ingredients i'm sure everyone will love it try it your self and post your comments...

Thanks mom for sharing your recipe...:)

I've also done a video demo watch and enjoy...