Heat the milk in a pan, let it boil for sometime. Reduce it to low flame and let it boil for some more time. Now add the pumpkin and stir well. Add the sugar and keep stirring in low flame, let the pumpkin get cooked. Now add the ghee and keep stirring at regular intervals. Keep stirring till the content starts getting dry, now add the cardamom powder and stir till it becomes a halwa consistency. In a separate pan, heat ghee, add the cashew and raisins and fry for few minutes till the raisins gets puffed up. Now add this to the halwa, garnish with grated almonds and serve hot.
Pressure cook all the vegetables with little water, turmeric powder and chilly powder including the green chilies without keeping the whistle for less than 5 minutes, Open the cooker and stir a bit, do not stir too much, as the vegetables might get mashed up. Now blend the coconut with cumin seeds, shallots, tamarind juice and little chilly powder into a paste (don't make it a fine paste). Add this paste to the avial and stir once. Cook till the raw taste goes and vegetables are completely cooked. Serve hot.
Blend the ingredients red chilly, salt, shallots, pepper, peppercorns, bay leaves, aniseed, cumin seeds, curd in a mixer till it becomes a fine paste. Add the lime juice in it and mix thoroughly. Add this paste in the fish and let it marinate for 1 hour (keep it closed). Now heat oil in pan, add curry leaves, fry a bit, add the marinated fish and deep fry it in batches (medium flame) till it appears cooked and fried. Serve hot!
Wash and cut the chicken into pieces and keep aside. Now add 2 chopped onions, 3 chopped green chilies, salt, ginger-garlic paste to the raw chicken, mix well and let it marinate for 1/2 hour. Now heat coconut oil in a pan, add mustard seeds, cumin seeds. After spluttering, add the remaining chopped onions and green chilies and saute till onions become soft. Now add chilly powder, coriander powder, chicken powder, and saute in low flame till the raw smell goes. Add coconut pieces and fry till it becomes brown. Add the chopped tomatoes and saute for 2 minutes. Now add the marinated chicken, little water and mix well. Add salt if needed. close it with a lid and let it boil for sometime. Keep stirring occasionally till the gravy becomes thick and the chicken gets cooked. Serve Hot!
Heat a pan, fry the semolina in little low flame continuously, till it becomes deep brown. Transfer it into a dry plate. Now heat oil in the pan, add mustard seeds, cumin seeds. After spluttering, add curry leaves and fry for few seconds. Now add the onion, green chilies, ginger and fry till it becomes soft. Now add the tomatoes and saute for a minute. Add 2 cups of water, salt and ghee. When the water starts boiling, add the semolina little by little, but keep stirring continuously. When the semolina appears cooked and the water is evaporated. Take it off the stove.
Mix all these ingredients in a bowl (channa dal should be cooked but should not appear mashed), Pour little water, and mix thoroughly till the mixture gives a batter appearance. Heat the tawa, add little oil, pour the batter in to a round pancake shape, cook in low flame both sides till its fully cooked. Serve hot with any chutney.
This is indeed a very simple curry with tomatoes and peas. Best suited for roti/chapathi/bread. Hope you enjoy!
1 cup cooked Peas
Salt to taste
1 Big Onion (chopped)
2/3 Tomatoes (chopped)
Red chilly powder 1/2 tsp
Coriander powder 1/2 tsp
Green chilies 2/3 (chopped)
Turmeric powder 1/4 tsp
Mustard seeds 1/4 tsp
Cumin seeds 1/4 tsp
Heat oil in pan, add the mustard and cumin seeds. After spluttering, add the curry leaves, then add the chopped onions and green chilies, saute for a while till it appears transparent and soft. Now add the tomatoes and saute for 2/3 min in low flame. Now add the chilly powder, salt, coriander powder, turmeric powder and saute with little water till the raw smell goes off. Now add the cooked peas to it and let it boil till the gravy appears little thick. Garnish with coriander leaves and serve hot.
Heat oil in pan, i used coconut oil, add mustard seeds, urid dal, channa dal. After spluttering, add the chopped onion and green chilies and saute till it becomes soft and transparent. Now add the cabbage, salt, sprinkle some water and close the lid. Let the vegetable get cooked in low flame, stir occasionally. Once the vegetable is fully cooked, sprinkle some pepper powder and serve hot.
Its really been a very long gap. I took a break from blogging. Missed all your wonderful, mouth watering recipe posts everyday. Now i don't want to miss it any more. So, here i am with yet another soup recipe - chicken leeks soup. Saw leeks in a vegetable shop yesterday, didn't really know what to do with that, coz i have never cooked any leeks in my life. Then my mom said, it very good for soups, so tried it and bingoo it worked!
Chicken - 1/2 kg (cut in pieces)
Leeks - 1 no (chopped)
Ginger - 1/2 inch (finely chopped)
Tomato - 1 no (cut)
Salt to taste
Pepper powder - 1/2 tsp
Heat 2 cups of water in a bowl, add the chicken pieces, salt and let it boil. Once it starts boiling, add the chopped leeks, tomato and ginger to it, close the lid. After the chicken and vegetable appears cooked, add curry leaves. Sprinkle some pepper powder to it. Serve hot.