Kaddu Ki Kheer

Ingredients

• Kaddu ( bottle gourd)    - 1/2 kg
• Milk    -   1 litre
• Saboon rice   -   100 gm
• Condensed milk   -   1/4 tin
• Fresh cream  -   250 ml
• Sugar   -   100 gm
• Green colour  -  1 pinch 
• Vanilla essence  -   1/2 tsp

Method

Wash kaddu and peel off the skin lightly. Take care not to over do. Using a shredder, shred the kaddu's green portions. You can also take the white inner portion. But take extra care not to shred the seeds. The inner most portion ( the seed area ) is not used. Now, cook this shredded kaddu in milk until soft. Saboon rice should be cooked in water ( use as less water as possible) and added to the kaddu mik. Keep on high flame and bring to boil. Add sugar and let it simmer in low flame till it thickens a bit. Switch off the flame and add condensed milk, fresh cream, vanilla essence and green colour. Mix well and enjoy the great taste.

Steamed Rice Pancake With Fish Filling / Meen Pathiri

Ingredients

• King fish/Pomfret      - 6-7 pieces
• Red chilly powder     - 2tsp
• Turmeric powder     -1/2 tsp
• Salt     - as required
• Oil    - 2tbs

Method

Marinate the fish with red chilly powder,turmeric powder and salt. Then shallow fry it in oil. Don't let it get too brown and crispy and keep it aside.

For the filling

• Onion     - 3 finely chopped
• Green chilly     -  2 chopped
• Crushed ginger garlic    1 tbs
• Red chilly powder    -  1 tsp
• Coriander powder    -  1/2 tsp
• Turmeric powder     -  1/4 tsp
• Salt    - to taste
• Curry leaves     -2 sprigs
• Oil     2-3 tbs
• Coconut     -1/4 cup
• Fennel seeds   -  1/2 tsp

Method

Heat oil in a pan, add chopped onion and little salt and saute till soft. Add green chilly and crushed ginger garlic and saute till the raw smell disappears. Add red chilly powder, coriander powder and turmeric powder and cook till oil appears on top. Grind the coconut and fennel seeds and add it to the sauted onion masala. Add the garam masala powder, coriander leaves and fried fish to this and cook for another 4 - 5 minutes over low flame.

For the dough

Ingredients

• Rice flour     - 2 cup
• Coconut grated     - 3/4 cup
• Fennel seeds     - 1/2 tsp
• Water     3-31/2 cup (as required to make a soft and smooth dough)
• Salt     - to taste

Method

Grind coconut with fennel seeds and 1/2 cup water.
Add this to the rice flour in a deep bowl. Also add water with little salt to the flour mixture, little by little, to make a smooth and soft dough. Knead well.

For making steamed rice pancake with fish filling

Method

Make 16 -20 balls out of the prepared dough.Take one of them and place it in a greased banana leaf and press lightly to make a circle.Top the circle with 2 tbs of prepared fish filling and cover with another sheet of dough. Press the sides so as to close the edges. Prepare all the dumplings like this and steam it for 20-25 minutes till done. Open the steamer and leave it to cool for about 5 - 10 minutes. Serve.

Gajar Ka Halwa

Ingredients

• Carrot   -   1 kg
• Milk    -  1 litre
• Sugar   -  1 1/2 cup
• Cardamom powder  -   1/2 tsp
• Ghee   -  1/2 cp
• Milk powder   -  1/4  cup

Method 

In a non-stick pan cook the shredded carrots in a litre of milk and sugar on high flame. Do not close the lid. When the whole milk is evaporated, pour in the ghee and cardamom powder and stir fry for 10 minutes on medium flame, stirring occasionally. Switch off  the flame and add milk powder. Mix well and the traditional Gajar ka halwa is ready to taste.

Baingan ka salan

Ingredients

• Baingan (Brinjal)   -  2-3 (small size)
• Capsicum  -   1
• Tomato    - 1 ( roughly cut )
• Tamarind pulp   -  1/4 cup
• Ghee/oil   -   1 cup
• Sesame seeds  -    1tbs
• Peanuts(skin pealed)  -   a handful
• Cumin seeds   - 1/2 tsp
• Red chilly powder  -   1 tsp
• Turmeric powder     -   1/4 tsp

Method

In a kadai add 1 cup of oil/ghee and heat. Slit each baygon into 4. When the oil is really hot carefully add this to it. Also cut into 4 the capsicum and add to the hot oil. Deep fry till brown add keep aside. In the same oil add cumin seeds, tomato and the sesame seeds, peanuts and shredded coconut and stir fry for 2-3 minutes until light golden colour. Transfer to a plate and allow to cool. You should grind this mixture with a little bit of water and pour into the same kadai. Add the tamarind pulp and bring to boil. Add salt, fried baygon and capsicum. Cook on low flame for about 5- 10 minutes. This is a super side dish with hydrabadi biriyani. 

Hyderabadi Biriyani

Ingredients

• Chicken    -   1 kg
• Basmati rice   -  1 kg
• Onion    -  6 medium
• Ginger garlic and green chilly paste  -  3 tbs (2 inch piece + 10 cloves + 7 )
• Curd   -  1/2 cup
• Hyderabadi biriyani masala    -  1 pkt ( if you don't have you can use your own spices)
• Coriander powder    -  1 tbs
• Turmeric powder   - 1/2 tsp
• Red chilly powder   -   1 tbs
• Black pepper powder  -  3/4 tbs
• Garam masala powder  -   2 tsp 
• Lemon juice     -  1/4  cup
• Ghee    - 1/2 cup
• Oil    -  1/2 cup
• Salt   -  to taste
• Coriander leaves  -  1/2 cup (chopped)
• Mint leaves   -  1/2 cup  (chopped) 

Method

Soak rice in water for atleast 1/2 an hour. Clean, wash and drain the chicken and marinate with spices, gingert garlic chilly paste and salt. In a large pan, fry the onion in the ghee until golden brown and crispy and keep aside. Drain the rice and fry in this ghee (without stirring occasionally ) for 2-3 minutes.Take care not to break the rice. Boil water (1 cup for 1 cup rice ) and add to the rice. Now add salt, garam masala powder ( 1 tsp)and half the lemon juice.Close the lid, keep on medium flame and allow the whole water to evaporate. (At this stage the rice is only 3/4 cooked). Take another pan preferably non-stick and place the marinated chicken, curd, chopped coriander leaves, mint leaves, lemon juice, garam masala powder (1 tsp), and the fried onion. On top of this,transfer the hot rice and close with a tight lid. Keep on low flame for about 10 minutes and then stir very carefully so that the masala and the rice mixes very well.Now keep in a low flame for another 20 minutes  and switch off the flame and keep for another 10 minutes before opening the lid. Enjoy with raita and baingan ka salan.    

Coleslaw - Easy and light sweet salad

Ingredients

• Cream   -  1 cup ( tin or fresh)
• Mayonnaise    -   2 tbs
• Cream cheese    -  1 tbs
• Salt   -  to taste
• Sugar   -   1 tbs  ( you can use honey instead)
• Carrot   -  1/4 cup (grated)
• Cabbage   1/4 cup   (grated)
• Cone  -  1/4 cup
• Apple   -   1/4 cup
• Chickpeas (optional )  -  a handful  (cooked )
• Red kidney beans (optional)  -   a handful  (cooked)

Method

First, in a large bowl mix in the carrots, cabbage, corn, apple, chickpeas, kidney beans, sugar and add salt. Whip the cream along with mayonnaise and cheese using a spoon and blend into the mixture. Try out with kababs, chapattis, batturas, kulchas, porottas....

Chicken Kabab

Ingredients

• Boneless Chicken   -     500 gm
• Mozzarella Cheese   -      50 gm
• Shallots        -   5 nos.
• Green chilly     -     5
• Ginger garlic paste   -      2 tbs
• Mint leaves      -   a few
• Coriander leaves    -    1/4 cup   chopped
• Egg     -    1
• Garam masala      - 1 tsp
• Black pepper powder     -   1 tbs
• Oil     -  for deep frying
• Salt   -  to taste

Method

Using a chopper, chop or mince the boneless chicken with shallots, green chilly and mint leaves. Mix in the chopped coriander leaves, ginger garlic paste, spices, egg, salt and mozzarella cheese. Roll in between your palms in any desired shape ( keep in freezer for 5 minutes if the minced chicken is not tight enough to make balls). Deep fry in medium hot oil. Do not stir unnecessarily as it may break. Enjoy as a dry fry with chapattis, rotis etc at dinner time.

* Optional

Fumigation

If you want that feeling of ecstasy while gobbling up your kababs, do this fumigation. 

Keep the fried kababs in a casserole with a tight lid. Leave space in the center. Burn three (  2

inch) pieces of coal and  transfer  to a small, strong based preferably steel saucer. Keep in the center of the kababs. Pour in 3 tbs oil to the fuming coal and immediately close the lid so that the fumes does not escape out. You can open after 15 - 20 minutes. this method gives the kababs its unique flavour and aroma.  

Chemmeen Mulakupodi Unda

Ingredients

• Rice     -   1  cup
• Rice flour   -  1  cup
• Salt      -  accordingly

Method

Soak the rice in boiled water for an hour. Grind the rice and add rice flour and salt. Knead well.

For Masala

• Prawns   -    1/2  kg
• Coconut grated  -  1 coconut
• Garlic   -   4 cloves
• Red Chilly Powder   -     1 Tbs
• Onion   -   2 medium
• Mustard seeds   -   1/2 tsp
•  Green Chilly  -  2
• Curry leaves   -  2 sprig
• Salt    -    to taste

Method

Mix the coconut  with red chilly powder and crushed garlic. Heat oil in a pan and splutter mustard seeds. Add onion and saute well. Then add green chilly, curry leaves and salt. Saute till the onion becomes translucent. Now add the coconut mixture and stir continuously in a low flame. Finally add the fried prawns and mix well with the masala. Make small balls out of the prepared rice mixture and stuff this with our prawns masala. Steam the stuffed chemmeen mulakupodi unda in a steamer for about 15- 20 minutes.                                                                                         

Kashmiri Chicken

Ingredients

• Chicken   -  1 kg
• Onion  -    3 roughly cut into 4
• Tomato    -   3   cut into  4
• Ginger garlic paste   -   2  tbs
• Kashmiri chilly powder    -   3 tbs
• Turmeric powder    -   1  tsp
• Coriander powder    -    2  tbs
• Garam masala     -    1  tsp
• Oil  -1 cup
• Salt    -   to taste
• Badam   -   a handful

Method

Clean and wash the chicken and keep to drain.  On a high flame saute the onion, tomato and ginger garlic paste in half the oil for  3 minutes. Transfer to a grinder and in the same pan pour in the remaining oil and place the chicken over it. Add the spices and salt and let it fry on high flame for 1 minute. Turn over and allow to sizzle for another minute. Meanwhile add the badam to the sauted onion tomato mixture and grind well. Add half cup water if grinding in a juicer. Now pour this to the chicken and cook till tender on a low flame. Add half cup of water if needed ( should come out as a thick gravy ). Enjoy with chapati and battura.    

Kulcha

Ingredients

• Maida   -     3 cups
• Yeast     -     1 tsp
• Milk      -     1 cup
• Sugar     -    1 tsp
• Salt       -    1/4  tsp
• Water     -   if needed
• Crushed pepper    - 1/2 tsp
• Coriander leaves  -  a  handful  (  chopped )
• Cumin seeds       -   1/2  tsp
• Kalongi  seeds     -   1/2  tsp

Method

Add all the dry ingredients to the maida and then the milk and if needed water and knead the dough. Make balls similar to chapati size. Roll into desired shapes and deep fry in hot oil to make colourful kulchas.

Bukhari Rice

Ingredients

• Basmati Rice   -  5 cup
• Tomato     -    4 medium
• Garlic       -   9 cloves
• Green  chilly    -   5  nos
• Olive oil    -   1/2 cup
• Carrot grated   -  1  cup
• Raisins    -    1/4   cup
• Salt     -   to taste

Method

Soak basmati rice in water for atleast 1/2 an hour. In a juicer, grind the tomatoes, garlic, green chilly in a cup of water. Add this to a large pan along with 4.5 cups of water and bring to boil ( the tomato juice should make about 3 cups ). Cook the rice, add salt accordingly on a medium flame closing the lid. 

               In a fry pan, add half the olive oil and stir fry the grated carrots and raisins for 2 minutes. When the rice is done mix the carrots, raisins and the remaining olive oil to the pan. Enjoy the taste of traditional Bhukari rice with an unique aroma of olive oil.