Preparation of Rava (Semolina) Ladoo

Rava (Semolina) Ladoo 

Ingredients:

1 cup rava

3/4 cup sugar

2 tbsp. ghee

1/4 cup milk

METHOD:

Take ghee in a deep saucepan and heat. Add rava and cook on low heat. Stir continuously.

When the rava turns light brown add the sugar. Stir for 3-4 minutes.Keep aside cool for 

some time. Add cardomom powder, coconut flakes and saffron. Add half the milk. Mix

 well. Wet hand with milk and shape the mixture in ladoos

Time required: 1/2 hr

Spicy Chicken Stir-Fry Recipe

Spicy Chicken Stir-Fry

Ingredients :

2 tsp peanut oil

¼ tsp red pepper flakes

2 boneless chicken breasts, cut into strips

⅓ c asparagus tips

⅓ c thinly sliced carrots

¼ medium onion, cut intobite-size pieces orstrips

⅓ c frozen snow peas(or beans)

2 Tbsp sliced almonds

2 tsp reduced-sodium soya sauce

Method :

Combine peanut oil and red pepper flakes in a hot skillet. Add chicken 

strips and cook 

for 2 to 3 minutes, stirring frequently. Add all remaining 

ingredients to the pan and 

cook

 for another 2 to 3 minutes, stirring often. 

Serve over brown rice.

428 Kcal, 18 g fat (3 g sat), 20 g

carbs, 505 mg sodium, 7 g fibre,

48 g protein n

Yummy Chicken Pulao Recipe

For the rice:

Ingredients:

1 1/4 cup uncooked rice (approximately 250 grams)

1 tsp. turmeric powder

1 tsp. chilli powder

1 tsp. salt or to taste

Cilantro/coriander leaves

1 tbsp. oil

For the chicken:

Ingredients:

1 lb. chicken pieces

1 tsp. ginger paste

1 tsp. garlic paste

1 tsp. turmeric powder

1 tsp. chilli powder

2 onions chopped fine

1 large tomato chopped fine

1 tsp. salt or to taste

Cilantro/coriander leaves

1 tbsp. oil

Method:

Heat oil in a heavy bottomed saucepan or preferably a pressure cooker and fry the 

chopped 

onions and tomato, together with ginger and garlic, for five minutes. Add chicken,

cilantro/coriander leaves, turmeric and chilli powders and salt together with half a cup of

lukewarm water and cook on medium high heat for ten minutes. Stir in the rice, turmeric 

and 

chilli powders and salt together with two cups of lukewarm water, cover tightly with a lid and 

cook on medium high heat for another fifteen minutes. 

Garnish with cilantro/coriander leaves.

Recipe of Chicken Curry

Chicken Curry

Ingredients:

2 lb. chicken pieces

2 onions, chopped or pureed

2 tsp. ginger paste

2 tsp. garlic paste

1 tsp. turmeric powder

1 tsp. chilli powder

1 tsp. cumin powder

1 tsp. coriander powder

1 tomato, pureed

1 tsp. salt or to taste

Cilantro/coriander leaves

1 tbsp. oil

Method:

Heat oil in a saucepan and fry the onions, ginger and garlic, together with cumin and 

coriander powders and cilantro/coriander leaves for five minutes on low heat. Add tomato, chicken, turmeric and chilli powders and salt together with half a cup of lukewarm water and cook on medium low heat for half an hour, keeping the saucepan covered with a lid

Recipe of Spicy Dilpasand korma ( mutton )

Dilpasand korma

Ingredients :

1/2 kg mutton
1/2 cup coconut paste
1/2 tsp cumin seeds
1/2 tsp turmeric powder
1 cinnamon stick
1 pinch nutmeg powder
1 tsp red chilli powder
1 tbsp garlic-ginger paste
1 cup onions, finely chopped
1 tsp roasted coriander powder
2 tbsp poppy seed paste
3 bay leaves
4 green cardamoms
4 tbsp oil
6 cloves

Salt to taste

Method :

Dry roast the cloves, cardamom, nutmeg powder, cumin seeds, cinnamon stick and grind
into a fine paste. In a pan or a pressure cooker, heat oil and add bay leaves and chopped
onions to it. Once the onions are golden-brown, add the ginger-garlic paste, mutton
pieces and fry for a while. Now add grounded masala paste, turmeric powder, red chilli
powder and some water. Sprinkle salt, cover the pan and cook for a while. Once the
mutton is tender, add the poppy seed paste, coconut paste and coriander powder. Add
more water if the gravy is too dry, and cook on low heat for another 10 minutes. Serve

hot.

Preparation of Shahi Paneer

Shahi Paneer

Ingredients :

250 gms. paneer (cottge cheese)
3 tbsp. ghee or butter
1 onion chopped into strips
1/2" piece ginger chopped fine
2 green chillies chopped fine
4 tomatoes chopped fine
2 cardamoms crushed
1/4 cup beaten curd
1/2 tsp. red chilli powder
1/2 tsp. garam masala
salt to taste
1/2 cup milk
2 tbsp. tomato sauce
To garnish:
2 tbsp. grated paneer

1 tbsp. chopped coriander

Method:

Chop the paneer into 2" fingers.
Heat half the ghee. Add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes.

Add tomatoes and cook for 7-8 minutes, covered.
Add curd and cook for 5 minutes.
Add 1/2 cup water and cool.
Blend in a mixie till smooth.
Heat remaining ghee, add gravy and other ingredients except milk and paneer.
Boil to get a very thick gravy.
Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.
Garnish with chopped coriander and grated paneer.

Making time: 45 minutes.

How To Prepare Rava Dosa

RAVA DOSA

Ingredients

1.  1 C semolina (rava) 
2.  1 C rice flour
3.  ½ C all purpose flour (maida)
4.  1 Tsp salt 
5.  ¼ -½ Tsp ground black pepper (as required) 
6.  ½ Tsp asafetida powder 
7.  2 green chilies chopped 
8.  1½ Tbsp finely chopped ginger
9.  2 Tbsp chopped fresh coriander leaves 
10.  1 sprig fresh curry leaves 
11.  1 Tsp cumin seeds
12.  4 C water 
13.  Ghee/oil for cooking 

Preparation

1. In a mixing bowl, combine the all the first 11 ingredients well. Slowly pour the water and using a wire whisk, make batter similar to the consistency of thin buttermilk. (the thinner the batter, the crispier the dosa) 

2. Heat a griddle/tava on medium high heat. (Check for the hotness of the griddle by sprinkling some water over it. The water droplets would dance, sputter and then disappear) 

3. Take the batter in our palms, sprinkle it on the griddle. Keep taking more batter and sprinkling, until it covers the griddle in a round shaped net having small holes. Drizzle 1 Tsp ghee/oil, over the surface and around the edges of the dosa. Cook until the underside is brownish in color. Flip the dosa and cook for another 1 minute. Slip the dosa to a serving platter. 

Spicy Food

Preparation of Shahi Mutton

Shahi Mutton

Ingredients : 

1/2 tsp Kashmiri chilli

1 tsp salt

1 cinnamon stick

1kg mutton, cubed

1 tsp ground cardamom

1 1/4 cups cream

2 tbsp ginger, chopped and peeled

2 tsp cumin seeds

2/3 cup vegetable oil

3 onions, chopped

5 tbsp almonds, blanched

6 tbsp water

6 whole cloves

8 cloves garlic, peeled

Method:

In a blender or food processor, combine garlic, water, almonds and ginger and make a

smooth paste. Keep aside.

In a pan or a pressure cooker heat oil and add cardamom, whole cloves and cinnamon

stick. Stir and then add chopped onions and cook till they are light brown. Lower flame

and add the paste. Fry, stirring for a couple of minutes, add the meat and fry five to 10

minutes. Now add about two cups of water, cumin seeds, Kashmiri pepper and salt. Mix

well, cover and cook at medium heat till the meat is tender. About half way through the

cooking, lower the flame and add cream. Mix well, cover and cook till the meat is tender

and the oil comes on top.

A few drops of korma essence can be added to enhance the flavour. Serve hot with naan

or rice.

Mangalorean Potatoes Recipe

Mangalorean Potatoes

4 large sized                    Potatoes (boiled & cubed) 
2 large sized                    Onions (chopped)
8-10                                  Red chillies whole

                                            (deseeded)

1 lemon-sized ball          Tamarind

3 tbsps                             Coconut oil

Salt to taste

Method:

1. Lightly roast and grind whole red chillies with tamarind and a little water to a fine paste.

2. Heat oil in a frying pan and fry the chopped onions until light brown.

3. Add the ground paste and saute for two to three minutes. Add the potato pieces and mix well. Add one cup of water and salt and simmer on low heat till a thick gravy is formed.

4. Serve hot with puris or chapatis.