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Thursday, 29 June 2017

Hash Brown



          Hash Brown is a very popular American breakfast that is served in many eateries worldwide. It is loved by most of us I'am sure, just like me. So here it is - Hash Brown with Indian flavour. I added roasted cumin powder, besides other basic ingredients. 

          You can enjoy them as snacks with ketchup, green chutney, hummus or mayo. They can also be served as a patty in sandwiches, burgers or rolled in parathas / rotis topped with cheese spread, onion, tomato and lettuce.









  • 2-3 potatoes
  • 1-2 tbsp. rice flour
  • salt to taste
  • 1/2 tsp. roasted cumin powder
  • 1-2 fresh red / green chilies, chopped
  • 1-2 tbsp. coriander leaves, chopped
  • cream cheese / grated cheese as required
  • some sev to garnish
  • oil to shallow fry









          Prick the potatoes all over and pressure cook for one whistle. Set aside to cool. Peel off the skin and mash well.

          Mix with the salt, fresh chilies, coriander leaves, rice flour and cumin powder. Shape in any form you desire and refrigerate for some time.

          Heat oil in a pan and shallow fry on both sides till they turn brown in colour. Drain on a kitchen towel.

           Spread cream cheese and sprinkle some sev over it. Serve as a tea-time snack or as an appetizer with tomato ketchup / green chutney.
















Saturday, 24 June 2017

Chaa Gosht (Mutton Curry - Himachali Style)


       
          This is a very delicious mutton curry from the hill state of Himachal Pradesh. Mild in flavour, it is cooked in a buttermilk and roasted gram flour based gravy with a wide array of aromatic spices. It is cooked in mustard oil for that authentic touch and is relished with any type of Indian bread or rice. So follow a step by step method with photos to prepare it. 








  • 400 gms. Mutton with bones, curry cut
  • 2 bay leaves
  • 3-4 green cardamoms
  • 5-6 cloves
  • 1" cinnamon stick
  • 2 kashmiri red chilies
  • 2 onions, chopped
  • 1 tsp. garlic, chopped
  • 1 tsp. ginger, chopped
  • 1/4 tsp. asafoetida
  • 2 cups buttermilk
  • 2 tbsp. gram flour
  • salt to taste
  • 1 tsp. turmeric powder
  • 1 tbsp. coriander powder
  • 1 tsp. cumin powder
  • 3 tbsp. mustard oil
  • 1/2 tsp. cumin seeds










          Boil the mutton along with bay leaves, cinnamon, cardamoms, cloves, dry red chilies and 1 cup water till done. (You can pressure cook for 20 minutes on a low flame after the first whistle).

          Heat 2 tbsp. oil and fry the ginger and garlic for a minute. Then add 3/4 of the onion and saute till light brown.

          Add the salt, 1/2 tsp. turmeric powder and coriander powder. Mix everything well and keep aside to cool. Grind to a fine paste along with the red chilies that was boiled along with mutton.

         Dry roast the gram flour, cumin powder and rest of the turmeric powder till you get a nice aroma. Add the buttermilk and bring it to a boil. Simmer on a medium flame till it slightly thickens.

          Now add the ground paste and the mutton stock. Mix well and bring it to a boil. Simmer for another 2-3 minutes.

          Add the mutton and cook, covered for another 2 minutes or till you get the desired consistency. 

          Heat the remaining oil in another pan and temper with cumin seeds. Saute for a few seconds and add the remaining onion. 

          Fry till light brown. Pour this tempering over the mutton gravy and stir well. Garnish with a mint sprig.

          Serve along with steamed rice, jeera rice, pulao plain biryani, naan, tandoori roti, kulcha or just plain chapatti. You can also have with dosa, appam or idiyappam.






                  Boil the mutton along with bay leaves, cinnamon, cardamoms, cloves, dry red 
                  chilies and 1 cup water till done. (You can pressure cook for 20 minutes on a low
                  flame after the first whistle).



                               Heat 2 tbsp. oil and fry the ginger and garlic for a minute. 




                               Then add 3/4 of the onion and saute till light brown.




                   Add the salt, 1/2 tsp. turmeric powder and coriander powder. Mix everything
                   well and keep aside to cool. Grind to a fine paste along with the red chilies
                   that was boiled along with mutton.



                    Dry roast the gram flour, cumin powder and rest of the turmeric powder till 
                    you get a nice aroma. 




                    Add the buttermilk and bring it to a boil. Simmer on a medium flame till it
                    slightly thickens.




                 Now add the ground paste and the mutton stock. Mix well and bring it to a boil.
                 Simmer for another 2-3 minutes.



                   Add the mutton and cook, covered for another 2 minutes or till you get the
                   desired consistency. 




                  Heat the remaining oil in another pan and temper with cumin seeds. Saute for
                  a few seconds and add the remaining onion. Fry till light brown. Pour this 
                  tempering over the mutton gravy and stir well. 




                 Garnish with a mint sprig.  Serve along with steamed rice, jeera rice, pulao
                 plain biryani, naan, tandoori roti, kulcha or just plain chapatti. You can also 
                  have with dosa, appam or idiyappam.











Friday, 23 June 2017

Mini Oats Uttapam



          Make your first meal of the day a healthy way. So why not with some Oats Uttapam - the mini version? So here is another one from my kitty. Do try them and relish with coconut chutney and sambar as and when you like - for brunch, mini tiffin, tea time snack or a lunch box meal. You can also try for a light dinner too. Why not.....So Bon Appetit!!!!






          Healthy eating is always welcome at my place. Who would deny a perfectly healthy, satisfying and a guilt free breakfast? So I try to create new recipes most of the time. Hubby and sons vouch for it, though I would go in for some greasy and spicy stuff sometimes to cater to my taste buds. 





  • 1/2 cup oats, dry roasted and powdered
  • 1/4 cup urad dal (split black gram) soaked overnight & ground
  • buttermilk as required
  • salt to taste
  • 1/2 tsp. red chili flakes
  • 1 onion, chopped
  • 1 tomato, chopped
  • 1-2 green chilies, chopped
  • 2 tbsp. coriander leaves, chopped
  • oil to shallow fry
  • coconut chutney & sambar to serve






          Mix the ground dal paste, powdered oats and salt. Add required quantity of buttermilk to form a smooth batter of dropping consistency.

          In a bowl, mix together onion, tomato, green chilies and coriander leaves. Keep aside. Heat a non-stick tawa and add few drops of oil.

          Pour a small ladleful of the batter and drizzle some oil around the edges. Sprinkle some of the onion mix over it and cook till one side is done before flipping it over to cook the other side,

          Transfer to a serving plate. Make similar uttapams and serve them hot with coconut chutney and sambar as accompaniments for a healthy and a sumptuous breakfast.

















Baked Gulkand Flavoured Mishti Doi (Rose Flavoured Sweet Yoghurt - Bengali Style)



          This is a most irresistible Bengali dessert that is very easy and quick to prepare. It can be set overnight the traditional way, steamed or baked. Today I would like to share the baked version. Absolutely a hassle-free dessert, it is a pure bliss and a total hit at any in-house party. I gave a twist by adding some gulkand (rose petals jam) for a lingering rose flavour. So Please check for a step by step method with pictures to prepare it.











  • 1 cup yoghurt
  • 1/4 cup milk
  • 2 tbsp. condensed milk
  • 2 tbsp. milk powder
  • 3 tbsp. gulkand (rose petals jam)
  • pinch of cardamom powder
  • 1 tsp. rose water
  • 1 tsp. dry rose petals









          Blend together all the above mentioned ingredients till they are no lumps. Pour spoonfuls into ramekins and place them on a baking tray filled with some water. 

          Bake in a pre heated oven at 180 degrees C. for 12-15 minutes. Set it aside to cool before refrigerating for a couple of hours. Serve chilled.





                 Blend together all the above mentioned ingredients till they are no lumps. Pour                                spoonfuls into ramekins and place them on a baking tray filled with some water. 



                   Bake in a pre heated oven at 180 degrees C. for 12-15 minutes. Set it aside 
                   to cool before refrigerating for a couple of hours. Serve chilled.



















Wednesday, 21 June 2017

Mong Khasar (Kashmiri Khichdi / Porridge)



          Kashmiri cuisine is known for its unique and aromatic recipes with a lot of stress given to spices like fennel seeds, saffron, whole garam masala and kashmiri red chilies. Yoghurt, ghee and mustard oil are also widely used. Many may be aware of a few Kashmiri recipes that are very popular, but this particular khichdi is not known to many. 

          I came across this recipe called "moga Khasar" in one of the cookery shows and so decided to give it a try. This is a vegetarian version which turned out simply yummy. Rice, red lentils and green gram with skin being the main ingredients. You can relish it with raita, pickles or any side dish. So please check for a step by step guide with photos to prepare it.













  • 1/2 cup rice
  • 1/4 cup red lentil (masoor dal)
  • 1/4 cup split green gram lentil with skin (chilkewali moong dal)
  • 2-3 tbsp. mustard oil
  • 1" cinnamon stick
  • 2-3 green cardamoms
  • 5-6 cloves
  • 1-2 bay leaves
  • 1 tsp. cumin seeds
  • 1 onion, sliced
  • 1 tbsp. ginger-garlic paste
  • salt to taste
  • 1/2 tsp. turmeric powder
  • 1 tsp. coriander powder
  • 1 tsp. cumin powder
  • 1 tsp. fennel powder
  • 1-2 green chilies
  • 1 tsp. sugar
  • 1 tsp. butter / ghee
  • 1/2 tsp. garam masala powder
  • 1 tsp. dry mint leaves, crushed
  • 1-2 tbsp. coriander leaves, chopped






          Soak the rice and lentils for an hour. Drain and keep aside. Heat oil in a pan / kadai. Temper with cumin seeds, bay leaves, cinnamon, cardamoms and cloves. Saute for a few seconds.

          Add the onions and fry till light brown. Now add the ginger-garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder and fennel powder. 

          Mix everything well and saute for a minute. Add the soaked lentils, green chilies and salt. Give it a stir and continue to fry for 2 minutes.

          Add 4 cups water and bring it to a boil. Cover and simmer on a medium flame. Keep stirring from time to time and cook till soft and the water has almost evaporated.

         Add the butter / ghee, garam masala powder, mint powder and coriander leaves. Give it a stir and switch off the flame. Serve along with raita and any side dish for a simple and healthy meal.






                               Soak the rice and lentils for an hour. Drain and keep aside. 




                   Heat oil in a pan / kadai. Temper with cumin seeds, bay leaves, cinnamon, 
                   cardamoms and cloves. Saute for a few seconds.



                                Add the onions and fry till light brown. 




                   Now add the ginger-garlic paste, turmeric powder, red chili powder, coriander 
                   powder, cumin powder and fennel powder. Mix everything well and saute for 
                   a minute. 



                   Add the soaked lentils, green chilies and salt. Give it a stir and continue to
                   fry for 2 minutes.




                  Add 3-4 cups water and bring it to a boil. Cover and simmer on a medium 
                  flame. Keep stirring from time to time and cook till soft and the water has 
                  almost evaporated.



                  Add the butter / ghee, garam masala powder, mint powder and coriander 
                  leaves. Give it a stir and switch off the flame. 




                       Serve along with raita and any side dish for a simple and healthy meal.











Tuesday, 20 June 2017

Auria (Potato Curry - Dogri / Kashmiri Style)



          Dogri cuisine is still not come out in the open and is not made popular yet. But there are few really amazing dishes that one needs to try. Fortunately, I came across this very simple and an easy potato curry in one of the cookery shows and thought of giving it a try. 

          It is a very delectable dish where the potatoes are cooked in a yoghurt-mustard gravy. It has very few spices and is a no onion, garlic or ginger curry. You can have it with any type of rice like pulao, khichdi or Indian bread. So please follow a step by step method with photos to prepare it.








  • 3 medium size potatoes, boiled & cubed
  • 1 tsp. red chili powder
  • 1/2 tsp. turmeric powder
  • salt to taste
  • 3 tbsp. mustard oil
  • 1 tsp. fennel seeds
  • 1 tbsp. mustard powder
  • 1 cup yoghurt
  • coriander leaves to garnish (opt)





          In a bowl, mix the yoghurt and the mustard powder. Keep aside for a few hours to ferment. (Traditionally it is fermented for 8-10 hours). Mix the potatoes with salt, turmeric powder and red chili powder.

          Heat oil in a pan and temper with the fennel seeds. Add the potatoes and fry till they are crisp and well browned.

          Take it off the fire and add the yoghurt. Give it a stir and bring it back to the fire. Cover and simmer on a medium flame for 2 minutes. 

          Switch off the flame and transfer to a serving dish. Garnish with coriander leaves and serve as a side dish with any form of rice or Indian bread.





                          Mix the potatoes with salt, turmeric powder and red chili powder.



                               Heat oil in a pan and temper with the fennel seeds. 




                               Add the potatoes and 





                                fry till they are crisp and well browned.



                   Take it off the fire & add the yoghurt. Give it a stir and bring it back to
                    the fire. 




                              Cover and simmer on a medium flame for 2 minutes. 



                     Garnish with coriander leaves and serve as a side dish with any form of rice
                     or Indian bread.











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