Carrot & Amla ki Chutney

CARROT CHUTNEY RECIPE

Ingredients:
200 gms grated carrots
2 tbsp grated coconut
1 bunch coriander leaves chopped
4 green chillies
1 tsp lemon juice
Salt To Taste
grounded pepper as per taste

How to make carrot coconut chutney :
• Grind all the ingredients to a smooth consistency.


AMLA KI CHUTNEY RECIPE

Ingredients:
200 gms Green Corainder (Cilantro)
250 gms Amla
100 gms Green Chillies
1 small Ginger
1 tsp Salt

How to make amla ki chutney :
• Clean and wash the corainder.
• Chop the amla into small pieces and remove the seed.
• Chop green chillies and ginger.
• Put all the ingredients in a mixer and make it into a fine paste.

GUAVA CHUTNEY

Ingredients:
250 grams Guava (Amrood)
1 cup Vinegar (Sirka)
2 cups Water
1 level teaspoon Red chili pepper (Lal Mirchi)
2 big Cardamoms (Elaichi Moti)
180 grams Sugar (Cheeni) (1 1/4 cup)
2 level teaspoons Salt (Namak)
2 tsps Ginger (Adrak), cut into thin long strips
2 cloves Garlic (Lasun)
1 teaspoon Raisins (Kishmish)
10 blanched Almonds (Badam)

How to make guava chutney:

• Peel the guavas, cut each into four pieces and remove the seeds.
• Cut into thin slices and cook with ginger, garlic and water.
• Add sugar, crushed cardamoms, vinegar, chilli powder, raisins and almonds and cook on a hot fire till thick.
• Cool and put in a jar and cork tightly.
• Serve the next day.

ONION CHUTNEY

Ingredients:
1 cup peeled onions
6 -7 flakes of garlic
2 tbs channa daal (Bengal Gram)
5 red chilies or as per taste
Salt As Per Taste
1tsp mustard seeds
curry Leaves
little tamarind (Imli)

How to make onion chutney (pyaaz ki chutney) :

• Heat oil, fry chilies, daal, garlic and the onions, till golden brown.
• Grind with tamarind and salt.
• Splutter mustard seeds and curry leaves, in oil and pour on top.
• Serve with paratha or puri.

Andhra Pesarattu

Andhra Pesarattu with Ginger Chutney

Method

1.Soak whole moong for 3-4 hours and the moongdal for an hour.
2.Grind them with the red and green chillies, salt and hing to a fine paste.
3.Pour them into thin pancakes and serve hot with ginger chutney.

Ginger chutney

Procedure : Clean and chop ginger finely.In a little oil fry the mustard, hing, the red chillies, urad dal, the methi seeds and the curry leaves. Turn the gas off and then add ginger to it and mix it with seasoning
Grind it in the mixer with some tamarind pulp, gur and salt.

SOUTH INDIAN CHUTNEY

Ingredients:

120 grams Channa dal
4 teaspoons Ghee
10 Green Chillies (Hari Mirch)
1 Coconut (Narial), fresh
2 teaspoons Whole mustard

How to make south indian chutney:

• Fry dal and green chillies until light brown.
• Grind coconut, fried dal and green chillies finely.
• Add salt and fried whole mustard in 2 teaspoons of ghee.
• Serve with Dosa. Sufficient for 12 to 14 persons.

TOMATO CHUTNEY

Tamatar Ki Chutney

Ingredients:

6 to 8 large cloves garlic finely chopped
1/4 cup spring onion whites chopped
1 tbsp finely chopped spring onion greens
2 dry red chilies, soaked
1 cup tomatoes, finely chopped
1 tbsp finely chopped coriander
1 tsp oil
Salt To Taste

Preparation:

• Drain the soaked chillies and chop them finely.
• Heat the oil, add the onions and garlic and sauté over a slow flame for 4 to 5 minutes till they are lightly brown.
• Add the chillies and salt and sauté again.
• Add the tomatoes and cook for 10 to 12 minutes over a slow flame till the tomatoes are soft and can be mashed lightly.
• Cool completely and add the coriander and spring onion greens and mix well.
• Serve tomato chutney chilled or at room temperature.

APPLE AND MANGO CHUTNEY

Ingredients:

250 grams raw Mangoes (Aam), peeled and sliced
250 grams cooking Apples (Seb), peeled and sliced
2 big cardamoms (Elaichi Moti), crushed
1 cup Vinegar (Sirka)
1 cup Water
1/2 level teaspoon Red chili pepper (Lal Mirchi)
1 3/4 Sugar (Cheeni)
3 teaspoons Salt (Namak)
4 cloves Garlic (Lasun)
1 teaspoon long ships of Ginger (Adrak)
4 teaspoons Raisins (Kishmish)
8 Almonds (Badam), blanched

VADA RECIPE

Ingredients:

1/2 cup Urad Daal
1/2 cup Moong Daal
1 Onion finely chopped
1 tsp Ginger
1-2 Green Chilies finely chopped
Salt to taste
1/4 tsp Baking Soda

How to make vada sambhar :

• Pick, wash and soak daals for 3-4 hours.
• Grind them coarsely in a blender.
• Now add onions,ginger, green chilies salt and baking powder and mix well and set aside for 5 minutes.
• Heat oil in a pan or kadhai and deep fry a spoonful of batter till golden
• Serve with chutney as a breakfast or sambhar or rasam as a meal.

IDLI RECIPE

Ingredients:

2 cups Rice
1 cup Urad Daal (white)
1 1/2 tblsp Salt
A pinch of Baking Soda
Oil for greasing

How to make idli sambhar:

• Pick, wash and soak the daal overnight or for 8 hours.
• Pick, wash and drain the rice. Grind it coarsely in a blender.
• Grind the daal into a smooth and forthy paste.
• Now mix the grinded rice and daal together into a batter.
• Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.
• Idlis are ready to be cooked when the batter is well fermented.
• Grease the idle holder or pan well and fill each of thm with 3/4th full of batter.
• Steam cook idlis on medium flame for about 10 minutes or until done.
• Use a butter knife to remove the idlis.
• Serve them with sambhar or chutney.

RAVA UPPUMA RECIPE

Ingredients:

2 cups semolina (sooji, rava)
1 carrot (gajar)
1/4 cup french beans (flas beans)
1 small cauliflower (phool gobi)
1 capsicum (shimla mirch)
1 onion (pyaj)
1 inch ginger (adrak)
4 green chillies
1 lemon
6 tblsp oil (tel)
1/2 tsp mustard seeds (raai)
4 red chillies whole
2 tsp black gram split (urad dal)
10-12 curry leaves (kari patta)
1/4 cup green peas (matar) (shelled)
1/4 tsp asafoetida
salt (namak) to taste

How to make vegetable rava uppuma:

• Roast the rava in a dry kadai without the color changing, remove and cool.
• Wash, peel and cut the vegetables to small dices of equal size.
• Peel and chop onion and ginger fine. Wash and slit the green chillies and squeeze the lemon, strain and keep juice.
• Boil water, add little salt and cook carrot, beans and cauliflower for 10 minutes, drain and reserve.
• Heat oil, temper with mustard seeds, red chillies, urad dal and curry leaves. Add the green chillies and stir.
• Add the onion, ginger and cook for a few minutes. Add the capsicum and green peas and sauté for about 5 minutes. Add the cooked vegetables, sprinkle asafoetida and salt to taste.
• Pour 4 cups water and bring to boil.
• When the water starts boiling, add the rava in a flow, stirring continuously to prevent lumps from forming.
• Cook for a few more minutes stirring all the while.
• Remove, drizzle lemon juice and serve hot.

KASI HALWA RECIPE

Ingredients:

2 cup white pumpkin (kadhu) (grated)
4 green cardamoms
1 cup pure ghee
12 cashewnuts
1 1/2 cup sugar (cheeni)
1 cup milk
saffron (kesar) a few strands
a pinch camphor (edible)

How to make kasi halwa:

• Peel, deseed and cut the pumpkin into very small cubes.
• Grind the cardamom with the 1 tablespoon sugar to a fine powder, sieve and keep aside. Heat 2 tablespoons of ghee and fry cashewnuts to golden brown and keep aside.
• Boil the remaining sugar with ¾th cup water and make syrup of one-thread consistency.
• Heat 4 tablespoons of ghee and sauté the pumpkin for a few minutes, add the saffron and the milk.
• Simmer over low heat till the pumpkin is fully cooked and the milk is absorbed totally. Stir and mash the pumpkin lightly with a wooden spatula while cooking.
• Add the syrup slowly to the pulp and continue stirring and cooking. Add the ghee little by little till it is completely absorbed.
• Sprinkle the cardamom powder and the camphor. Add the fried cashewnuts and continue cooking till the halwa starts leaving the sides of the vessel.

RAVA DOSAI RECIPE

Ingredients:

2 cups semolina (sooji, rava)
1/2 cup rice (chawal) flour
1/2 cup buttermilk
1/4 tsp asafoetida
salt (namak) to taste
1 inch ginger (adrak)
4 green chillies
10-12 curry leaves (kari patta)
1/4 cup coconut (narial) (scraped)
12 cashewnuts
2 tblsp peppercorns
1 tsp cumin seeds
2 tblsp vegetable fat (ghee)
refined oil (tel) to fry

How to make rava dosai:

• Blend rava, rice flour and buttermilk to make a thin batter, add asafoetida and required salt. Stand the batter for at least 6 hours.
• Wash and finely chop the ginger, green chillies and curry leaves. Chop the coconut and cashew nut into very small bits.
• Crush the peppercorns and cumin seeds. Heat the ghee and roast peppercorn and cumin seeds in it and add to the batter.
• Mix the chopped greens, coconut and cashew into the batter. Stir well.
• Grease a non-stick tawa, smear little oil. Pour a ladle full of the batter and spread by swirling the tava.
• Pour a tablespoon oil around and on the dosa.
• Cook till it is crisp and golden in color. Remove and serve hot.

MANGO RICE

Ingredients:

4 tblsp raw Peanuts
Curry leaves
150 gms Basmati Rice
Masala
1/2 tsp Turmeric Powder
11/2 tsp Mustard seeds
6 Red Chillies
11/2 cup Grated Green Mango
4 tblsp Fresh Coconut, grated
1/2 tsp Asafoetida powder
For Tempering
1 tbsp Chana Daal, rinsed
1 Red Chilli, halved
1 tsp Mustard seeds
Curry leaves
3 tblsp Oil

How to make mango rice:

• Cook the rice and spread on a platter to cool.
• Set aside.
• For masala: put mustard seeds, asafoetida powder, red chillies, turmeric powder, and grated coconut in a blender or food processor.
• Add half the grated mango.
• Blend into a fine paste.
• Set aside.
• For tempering heat up the oil in a heavy frying pan.
• Add mustard, chana daal, red chilli, and curry leaves.
• When the mustard seeds splutter, add the peanuts.
• Once the dal is golden, add the remaining mango.
• Sauté for a few minutes over a medium heat, until the mango is cooked.
• Now add the masala.
• Cook until the raw smell disappears.
• Remove from heat up and set aside.
• When the rice is cool, add salt to taste and extra curry leaves.
• Stir in the masala little by little, until well blended.
• Serve hot with fried.

Jhingey Tamatar Recipe

Jhingey tamatar means prawn in tomato gravy. Learn how to make jhingey tamatar.

Ingredients:

1/2 kg Prawns
1/4 tsp Turmeric powder
1 tsp Ginger paste
1 tsp Garlic paste
1 tblsp Lemon juice
1/2 cup Oil
6 nos. Dry red chillies
1/4 tsp Fenugreek seeds
6 nos. Garlic cloves
1/4 tsp Mustard seeds
2 nos. Sliced onions
1/2 tsp Cumin powder
6 nos. Green chilli paste
2 cups Tomato puree
1 tsp Sugar
1/2 tsp Cumin seeds
As per requirement Water
As per taste Salt

How to make jhingey tamatar:

• Rub turmeric, ginger, garlic and salt mixed with juice of 1 lemon on the prawns, leave aside for 1 hour.
• Fry in hot oil the red chillies, fenugreek seeds, garlic and mustard seeds till they darken.
• Lower the flame to prevent burning.
• Add onions and fry till they are golden brown in colour.
• Add cumin powder and stir, then add marinated prawns and stir-fry. Add green chillies and mix well.
• Add tomato puree and cook on a low flame till the puree is cooked and oil leaves the sides of the pan.
• Add sugar dissolved in a tblsp of water, salt and mix.
• Before serving take a spoonful of oil from the gravy and heat it in separate frying pan.
• Add cumin seeds and fry till they are just brown.
• Pour this into the gravy before serving.
• Serve with boiled rice or chapattis.

Dum Ka Murgh Recipe

Here is a recipe for murgh or chicken made in microwave. It gets it hyderbadi flavour from the saffron and poppy seeds.

Ingredients:

Chicken 1 kg
Cinnamon 2 stick inch
Green Cardamom 6 nos
Black Cardamom 6 nos
Cloves 4 nos
Poppy Seeds (khus Khus) 1 tbsp
Cashew Nuts 1 tbsp
Sunflower Seeds (chironji) 1 tbsp
Onion Browned 1 cup
Green Chillies 3 nos
Mint Leaves 1 tbsp
Ginger Paste 1 tbsp
Garlic Paste 1 tbsp
Yogurt 1 cup
Salt to taste
Red Chilli Powder 1 tsp
Saffron 4-5 strands
Coriander Leaves 1 tbsp
Ginger (juliennes) 1 inch
Lemon 2 nos
Rose Water 1 tsp
Mint Leaves few for garnish sprigs
Oil 2 tbsps
How to make dum ka murgh:

• Crush together cinnamon, green cardamoms, cloves, black cardamoms.
• Soak khus khus, cashew nuts and chironji in warm water and then grind to a fine paste.
• Grind browned onions, 2-3 green chillies, mint leaves and water to fine paste.
• Take whipped curds and add cashew nut paste, ginger paste, garlic paste and mix well. Then add salt, red chilli powder, onion paste and mix again. Add chicken pieces and mix well.
• Add saffron dissolved in water, finely chopped coriander leaves, ginger juliennes, lemon juice and freshly crushed garam masala and mix.
• Add rose water and mix.
• Let it marinate for half an hour.
• Transfer into a microwave ovenproof glass bowl. Cover with a lid or cling film on which make 2-3 holes.
• Cook in the microwave at micro high for 10 minutes. Lower the power to half and cook for another 10

Paaya Nahari Recipe

Paaya Nahari is a typical hyderabadi cuisine. It is a dish made from trotters. A rather unusual and typical hyderabadi recipe.

Ingredients:

8 nos. Trotters
2 nos. Onions
1 tblsp Coriander seeds
1 tblsp Jeera
4 nos. Brinjals
4 nos. Dagad phool
2 pieces Cinnamon
6 nos. Cloves
6 nos. Black pepper
4 nos. Cardamoms (green)
As per taste Salt

How to make paaya nahari:

• Clean and cut the paaya into three pieces.
• Tie the coriander seeds, cumin seeds, bay leaves, dagad phool, cinnamon, cloves, pepper and cardamoms in a small muslin cloth and secure the ends to form a small pouch.
• Add enough water to the paaya and place over heat.
• Add the chopped onions and the spice pouch along with salt as per taste.
• Cook the gravy on slow fire, preferably over charcoal for 4 to 5 hours.
• Remove the spice cloth and serve. Nahari is served in the morning.
• Narhari cooked overnight on a slow fire and served for breakfast is delicious.
• Serve hot with bread or rice.

Hyderabadi Korma Recipe

Hyderbadi korma is a very popular hyderabadi dish. Here is a traditional recipe for hyderabadi korma.
Ingredients:

1 medium Chicken
3 nos. Onions
12 nos. Garlic cloves
1 inch Ginger
6 nos. Red chillies
2 nos. Tomatoes
8 nos. Almonds
6 nos. Cashew nuts
1 tblsp Poppy seeds
4 nos. Cloves
2 pieces Cinnamon
3 nos. Cardamoms (green)
2 tblsp Khoya
2 pinches Saffron
1/2 cup Water
3 tblsp Ghee
As per taste Salt
How to make hyderabadi korma:

• Slice the onions and fry till they are crisp.
• Blanch and chop the tomatoes. Grind together the almonds, poppy seeds, ginger, garlic, cardamoms, cinnamon and red chillies.
• Soak the saffron in 1/2 cup water and keep aside.
• Heat ghee and add the ground masala and fry till ghee leaves the sides.
• Add the chopped tomatoes and fry till slightly tender.
• Add the chicken pieces, crushed fried onion and salt.
• Fry till ghee separates, then add 11/2 cups warm water.
• When nearly done, add saffron and crumbled mava.
• Simmer gently till chicken is tender