Wednesday, February 23, 2011

Kheema Curry

I generally do kheema fry but this time i tried kheema curry it's good.

Serving size : 6 people


Kheema - 250 grams
2 medium size onions
2 big tomato
ginger garlic paste
curry leaves
mint leaves
coriander leaves
chilli powder
coriander powder
garam masala -pinch

1. Take a kadai pour oil add onion slices fry it well keep aside.
2.Now take tomato fry it well and keep aside.
3.Now add ginger garlic paste fry it bit and mix all three and make a nice paste with all green leaves(curry leaves, mint, coriander)
4.Take a same kadai pour oil add masala paste fry it well once it get fried add kheema to it.
5.Add turmeric, salt, chillipowder, coriander powder, water let it cook some time.
6. Garnish with spring onions or coriander leaves.
Serve hot with rice and chapthi or any other bread

Lamb Kofta Curry

A very delicious dish i tried first time came well.

servings size : 6 people


Making  kofta balls :

Lamb Kheema -250 grams
mint leaves - 1/2 bunch
coriander leaves - 1/2 bunch
ginger garlic - 2 teaspoon
1 big onion
3 green chillies
curry leaves - few

1.Clean the lamb kheema running water and keep aside.
2.Apply turmeric to Kheema marinate 5 min.
3.Take a kadai pour oil fry all the onion slices until it turn golden brown,chillies, leaves ginger garlic paste.
4.Once all the ingedients got fried add lamb kheema and fry it well until it get cooked adding salt.
5.Turn off the flame and let it get cold.
6.Mash it well using mixy and add bread crumbs make a small size balls and bake it 20 minutes on oven.

Before Baking

After Baking the kofta balls

Making Curry (Gravy)


2 medium size onions
1 cup curd
poppy seeds few
curry leaves
Kasuri methi
garam masala
ginger garlic paste
chilli powder
coriander powder
1 tomato

Making Gravy:
1. Take a kadai pour oil add poppy seeds and onion slices fry it well.
2.Add curry leaves and ginger garlic paste once onion fried well.
3.Add tomato slices fry it well..
4.Make a nice paste of these fried things.
5.Use same kadai pour bit oil and gravy masala to it and fry it well after some time add cup of curd and water.
6.Add water, garam masala, chilli powder, salt, kasuri methi leaves,coriander powder mix well.
7. Cook some time and turn of the flame garnish with coriander leaves.

Note : Here we adding salt separately so avoid excess salt in gravy.

Once your family is ready to eat then keep kofta balls in curry let is soak few minutes and serve hot with rice or bread..

ITS YUMMY...........

Saturday, February 19, 2011

Carrot Rava Dosa

One of my husband favourite breakfast but morning i don't get that time to make to i do this on dinner time.

1 shredded carrot
3 to 4 green chillie thin circles slices
1/2 medium size onion slices
1/2 inch ginger slices
cumin seeds few
1 bowl sooji
1 bowl dosa batter

If u don't have dosa batter then add one cup rice flour with butter milk keep a side few hours then make.

Making Dosa:

mix all the ingredients with the help of water and mix well..
Here we use bit more water bcoz batter should spread all over the tawa

Now heat the tawa and pour the batter edges of the tawa leaving middle empty immediately lift the tawa and spread the batter all over the pan while moving the pan up and down with the help of your hands.

Just opposite to regular dosa there we pour in center spread, here we pour like big ring shape and spread moving the tawa.

Onion and carrot gives sweetness, ginger ,chillies give right spice, cumin seeds,corainder leaves nice flavour and these ingredients r very healthy.

I served this dosa with onion peanut chutney(spicy)

If u want u can add some ghee to the dosa.


Wednesday, February 16, 2011

Fish Curry with Mint Leaves

Some nonveg people don't like seafood bcoz of the smell.. For those just give a try this recipe..

1 bunch of mint leaves cleaned and washed
15 to 20 curry leaves cleaned and washed
4 green chilli slices
2 big onion
1 big tomato
2 garlic cloves
onion size tamarind pulp soak in bowl of water and squeeze the juice keep aside
chilli powder
coriander powder
cumin powder
mustard seeds few
Methi seeds
One Whole fish cut into nice thin slices

1.Take a non stick vessel pour oil add mustard seeds, very few methi seeds, curry leaves, shredded garlic.
2.Add sliced onion pieces and fry ti well.
3.Add tomato slices and mint leaves fry it well and mash it nice paste.
4.Take a same kadai and fry the masala and add turmeric, salt, chilli powder, coriander powder, cumin powder.
5. Now add tamarind juice boil it until it become nice thick gravy and then add fish pieces and keep the flame on low for 5 to 7 minutes close the lid and turn the flame...

Saturday, February 12, 2011

Broccoli Dal with Mango Pickle and Appalam

Broccoli is very healthy green to kids and adults . I use this one while making fried rice, noodles, pasta that tastes yummy. Long back my younger was telling about broccoli dal today in my fridge only broccoli is there i given a try came very yummy. Simple dish and easy to make to Indians.

2 small bunches of broccoli
1 cup of split moong dal(like 75grams)
3 green chillies
1 1/2 tamarind piece

few mustard seeds
split uradh dal
chenna dal
chilli powder
coriander powder
curry leaves
garlic cloves 2
red chillies -2

1.Take a small size pressure cooker soak the moong dal for1 to 2 minutes with turmeric.
2.Add cleaned broccoli pieces and chillies.
3.Cook under low flame get 1 vistle. (moong dal and broccoli will very less time to cook).
4.Once pressure gone mash t well and mix with salt and tamarind juice.
5. Take a other small pan add oil once oil get heat add mustard seeds, red chillies, curry leaves, uradh dal, chenna dal, garlice cloves, chilli powder, coriander powder mix well and add to the cooked dal.

Serve hot with hot nice, mango pickle, pepper papad, ghee(optional).