poranpouli

Hey guys , well i have been out of the action for quite sometime now .But i have something special for you in store well its festival season in India and the dish i am bringing forth are festival specialty's .This dish is a Rakhshabandhan special , rakhshabandhan is a special festival to celebrate the bond between brother and sister and a special sweet is dedicated to this festival called pouranpouli.Besides being rich in taste it is also very healthy so read on guys.

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Category: Dessert

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Ingredients:

• all purpose flour-1/4kgs
  
• jaggery -1/4kgs
  
• bengal gram flour-1/4kgs
  
• wheat flour-1/4kgs
  
• salt
  
• turmeric
  
• cardamom
  
• oil
  
• Fennel
  
  

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Method:

soak the gram flour for about 2 hours , now boil it in an open vessel on a low flame . when it starts to boil add a pinch of turmeric to it .now take the all purpose flour & wheat flour and in mix them well in a bowl , also to this mixture add some oil (about 2-3 tbsp) and salt and kneed the dough from this mixture mae sure the dough is as soft as it can get.now add some oil to it and kneed the dough again . now cover the dough with a cloth so that the contents of the dough do not get oxidised by the air and leave it for about 30-60 minutes.when the gram flour is fully cooked , that is when it gets mashed easily , drain the water . Now grind the jaggery to a powdery form and add it to the dal . again cook this mixture while this is cooking add cardmom and soamp to it and keep mashing it while its on the flame and is getting cooked .when the mixture has been blended into a pasty , powdery form take it off the flame & let it cool.after it cools down put it in an mixer-grinder and grind it .now make small balls out of the dough kneeded before . now take a ball and crush it so that it is totally flattened into a circle coat it with some oil fill it with the mixture we just grinded and close the circle to form a sphere again and then again . now on a surface apply some oil and start rolling the dough to form a chapati out of it , make it as thin as possible .then take a pan put some oil and bake the pouranpouli on it .

Paaya Biryani

Hey guys , well i know , i know . I have been absconding for quite sometime now and I have a real good reason for doing so . What you ask well what if i tell you that i that i brought a recipe a Hyderabadi special that is an rarity even in Hyderabad . Very very exciting i know , well i was at my elder sisters house , and after hearing about my blog she asked , why don't i blog about the paaya biryani , well yes paaya is a specialty of Hyderabad , but i am sure you wouldn't ever heard of paaya biryani though. For all excited readers here's the recipe .

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Category:   Main course

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Ingredients:  

• paayya (goats legs)-8
  
• rice (basmati preferred)-1 & 1/2 kgs
  
• mint 2 cups
  
• ginger garlic paste 2 tbsp
  
• onions sliced -4
  
• garam masala (a powdered mixture of all the spices used here.)
  http://en.wikipedia.org/wiki/Garam_masala
  
• clove
  
• elachi
  
• cinamon
  
• sajeera or Caraway, Wild cumin
  
• Black pepper seeds 3-4 seeds
  
• turmeric-1/2tsp
  
• corriander leaves-1cup
  
• lemon-3
  
• clarified butter or ghee
  
• oil
  
• bay leaves
  
• green chilies-1 or 2
  
  Method:

  wash and soak the rice.

  Preparations for the meat

  The payya should be roasted and cleaned first, now put some oil and onions in the cooker and cook till the onions go a liltle brown , now add the paayya and add green chilies ginger garlic paste , salt to taste ,a liltle bit of mint leaves. Now add water to the mixture such that the amount of water added should be enough to cook the rice , here we are adding two and half liters of water , now add salt to taste , and let it cook in the boiling water till the meat goes soft.

  Preparations for rice

  Take a vessel heat some ghee in it , add some bay leaf about one or two ,onions,garam massala ,chopped green chilies one or two , black pepper seeds , caraway seeds and roast till the onions go brown .Now add the soaked rich and fry it for some time . After the rich is partially fried and After the meat is cooked , add the contents of the cooker to the rice mixture . now let it cook untill the rich is fully cooked.

  when the rice is fully cooked add all the lime juice , all the mint and a generous table spoon of ghee.

  let it cook for another 5 minutes on low flame and then takle it off the flame . this dish is best eaten with daalcha,or any other wet dishes would also suit it .

Mirchi bhajji

Hi, guys i am back and today i ll be bringing to you a snack that has been the heart of the long lost of Telganian cuisine (Telangana is region in the Andhra Pradesh in India also my home town)  any Hyderabadi would know about it and is common part of the Hyderabadi street food , its really a quick dish easy to make and easy to eat , so lets go on & make it , then ...


category: snacks

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Ingredients:
***************

• gram flour-1/4kgs
  
•  coriander  powder-1cup
  
•  salt -to taste
  
•  carom seeds-1tsp
  
•  oil
  
•  ginger-garlic paste-1tbsp
  
•  baking soda-couple of pinches
  
•  big fresh green chili - 10 to 15
• 
  
• 
  

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  Method: 
  ************** Take a bowl and pour the gram flour and some water and make a thick paste, add carom seeds ,baking soda , ginger garlic paste and salt , let the mixture rest , now take the green chilies , slit it longitudinally and deseed it , now mix salt and coriander powder and fill the chilies with this mixture, now take a pan and heat some oil , when the oil is ready dip the chili in the paste made before and deep fry it ,when the color changes and starts becoming brownish red , take it out , put it on a tissue paper and drain the excess oil , sprinkle some chat masala on top the dish and garnish with some onions 
  now the dish is  ready to be served .

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  Nutritional value:
  *******************************
  • 
     The Good:
    
    
    1. Gram flour
        
       
       This food is low in Saturated Fat, and very low in Cholesterol and Sodium. It is also a good source of Dietary Fiber, Magnesium and Copper, and a very good source of Folate and Manganese.
       
       Read More http://nutritiondata.self.com/facts/legumes-and-legume-products/4406/2#ixzz1Th5D8WOZ
       
       
       
    2. Green chili
       
       
       Chili peppers, despite their fiery “hotness” are one of very popular spices known for medicinal and health benefiting properties.
       
       
       Read more at:http://www.nutrition-and-you.com/chili-peppers.html
       
       
       
    3. carom seeds
       
       
       Strongly pungent and aromatic, ajwain seeds are one of the popular spices commonly feature in Indian and Middle- eastern cuisines
       
       
       Read more at:http://www.nutrition-and-you.com/ajwain.html
       
       
            
       
       
• The Bad
  The only disadvantage of this dish is that it has been deep fried , deep fried dishes are not good for health as they are tough to digest and contain a lot of oil or fat , also all the healthy contents of the dish are removed from its ingredients
  

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rasoi ki mothi: Pepper chicken

rasoi ki mothi: Pepper chicken

Pepper chicken

Category:Appetizer

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Ingredients
*************

• 1/2kgs chicken
  
• black pepper seeds -100gms (fresh)
  
• onions - julian cut - 2
  
• curd-100gms
  
• ginger garlic paste-1tbsp
  
• corriander-1 cup
  
• salt
  
• oil-5tbsp or more
  
• turmeric powder-1tsp
  

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Method
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Take a pan and heat the oil in it , now add the onions , fry till the onions go brown.when the onions are getting cooked wash the the chicken with some lime juice and then with water this will take away the rawness of the chicken now add the salt to taste , turmeric & ginger-garlic paste to it & keep for about 5-10 mins. After the onions go brown add the chicken to it ,cook till the spices caramalise together & chickens color changes and becomes light brown , now add curd now cook this together for another 5 mins . while this is cooking roast the black pepper seeds and powder it , now after this add it to the chicken mixture, now put the flame on simmer , cover the dish and let cook by it self , cook till the color of the chicken changes and becomes totally  brown , add some coriander and take the dish off the flame server after garnish.

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Nutritional Value
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CURD
The good: This food is low in Saturated Fat and Cholesterol. It is also a good source of Protein, Vitamin B12, Pantothenic Acid, Potassium and Zinc, and a very good source of Riboflavin, Calcium and Phosphorus.

The bad: A large portion of the calories in this food come from sugars.

Read More http://nutritiondata.self.com/facts/dairy-and-egg-products/106/2#ixzz1TTDtZSoK
CHICKEN
The good: This food is low in Sodium. It is also a good source of Vitamin B6 and Phosphorus, and a very good source of Protein, Niacin and Selenium.

The bad: This food is high in Cholesterol.

Read More http://nutritiondata.self.com/facts/poultry-products/703/2#ixzz1TTD0qGrW


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Tori Ki Sabzi

Hi guys , well another its bright sunny day to be blogging about the one thing we live for and that is food,well most people who know indian cuisine well would know that its an vegetarian dominated and today I am gona blog about another curry of RIDGE GOURD commonly know as Thori or Thorai in India , this is eaten in a variety of forms in India, such as chutney, add them to the dal or make a curry with this vegetable. In Maharashtra, India, dodka (ridged gourd/luffa) and ghosavala (smooth luffa) are common vegetables prepared with either crushed dried peanuts or with beans. But here we are going to make another variety with a south indian touch. So lets start cooking.

Category:Main course

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Ingerdients
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• rich gourd-1/2kgs
  
• tomatoes - 2 to 3 make sure the tomatoes are large in size and also very red in colour
  
• onions-3 to 4 depends on the amount of gravy you would like
  
• oil -as necessary
  
• salt -to taste
  
• turmeric-1tsp
  
• red chilli powder-to taste
  
• ginger garlic paste-1tbsp
  
• milk - 1 cup
  
• fresh creame-2 tbsp
  

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Method
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take a pan and heat some oil in it after that cut the onions julian style and add it to oil and cook till onions go brown till the onions get cooked peel the rich gourd , chopp it into medium sized pieces , ince the onions become brown add the rich gourd, add turmeric, salt, ginger-garlic paste, now cook for till all ingredients caramalise together and all ingredients get mixed together this will take about 5 mins, now add red chili powder and finely chopped tomatoes,let it cook till the tomatoes go soft and its juices come out , now add the milk and cook till oil starts coming out from the sides , now add creame let it cook for another 2 mins . take the dish off the flame add some freshly cut corriander and garnish , the dish is ready to be served.

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  Nutritional Value
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Believed to be originated in the Arabic desserts and spread throughout the world. It is a dark green vegetable on the exterior side with white pulp and white seeds embedded within in a spongy flesh. Ridge gourd is low in saturated fat and cholesterol, high in dietary fibre, vitamin C, riboflavin, zinc, thiamin, iron, magnesium and manganese. The nutritional value of gourd makes it suitable for maintaining optimum health, weight lose. It has excellent cooling properties. Ridge gourd is a powerhouse of nutrients and are rich is dietary fiber, vitamin C, riboflavin, zinc, thiamine, iron and magnesium. It is also low in fat and calories. Being low in saturated fat and cholesterol make it the ideal choice for those who wish to lose weight. It also has very high water content, making it a very low calorie vegetable (only 60 calories in 100 gm of cooked ridge gourd). vegetable has excellent blood purifying properties which helps to purify, restore and nourish liver protecting it from alcohol intoxication. Cellulose in ridge gourd helps to overcome constipation and also aids in curing piles. A glass of Ridge gourd juice mixed with other healthy vegetables in the morning can help to strengthen your immune system against any infection.
Read more at:

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spinaach- curry

Its has been a busy week or two especially after the Indian monsoon season approaching , and seasonal festival  of mirgam , bonalu & jaathra , hence the delay in my updating of the blog , but now that all the festival's are over , we are back to blogging about the one thing we love and live for thats food .
Today's dish is spinach curry  not suppose to be Indian , why you ask because is supposed to have originated in middle east Asia , then from there it went to European Mediterranean regions and the far east  , hence i am mentioning it here in south Indian cuisine, cause now its an integral part of Indian cuisine .Well enough of history lets go on & make the dish then .

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CATEGORY: Main Course      

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INGREDIENTS:
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• Spinaach -400gms
  
• Methi or Fenugreek  -3 catta
  
• Green chilies -10-15
  
• Ginger-garlic-1tbsp
  
• Onions-3
  
• Salt
  
  

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METHOD:
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Take some water add salt to it , now wash the spinach with this salt water, this washes away all the germs and other insects .Now wash Fenugreek with fresh water, cut the all the 2 vegetables and mix them together,now finely chopp the onions take a pan and put about 3 tbsp's of oil into it , add the finely chopped onions to it after they go brown ,add the vegetables , ginger garlic paste , also the green chili paste, to it . Now cover & cook (the vegetables should always be covered & cooked only, this preserves the colour and taste from going away) on medium flame till the water from vegetables evapourates and oil starts coming from the sides , now before taking the curry off the flame & add salt to it & mix well . let it cook for another 5 mins

fianllay take it off the flame , garnish & serve.

NUTRITIONAL VALUE:
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SPINACH


The good: 
This food is low in Saturated Fat, and very low in Cholesterol. It is also a good source of Niacin and Zinc, and a very good source of Dietary Fiber, Protein, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Thiamin, Riboflavin, Vitamin B6, Folate, Calcium, Iron, Magnesium, Phosphorus, Potassium, Copper and Manganese.

The bad: This food is high in Sodium.




FENUGREEK


The good: This food is low in Sodium, and very low in Cholesterol. It is also a good source of Protein, Magnesium, Copper and Manganese, and a very good source of Dietary Fiber and Iron.

Read More http://nutritiondata.self.com/facts/spices-and-herbs/189/2#ixzz1T08nPY7Q


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