Happy Independence Day

“HAPPY INDEPENDENCE DAY” TO ALL INDIANS AROUND THE WORLD!!!!

“Saare Jahaan Se Achha Hindhusthaan Hamara hamaraa……..”

I salute all the leaders and soldiers who sacrificed their life’s to give us the fruit of independence which we are enjoying now.

I am a proud Indian.

This is the song we have in our native place Andhra which I love from all.

“Yhe desa meginaa yendhu kaalidinaa pogadaraa nee talli bhoomi bharathi ni…..”

The above line means “Where ever you may go praise your “mother India”. Don’t forget the land where u r born.”

So Have Happy and Nice Independence day all of u.

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Tandoori Chicken


Tandoori chicken is one of India’s most popular dishes. Tandoori chicken is originated from Mughals and now widely known as part of Punjabi cuisine famous for its wide range of tandoor recipes .This particular dish has a nice blend of sour curd/yogurt and masala blended well in the chicken when marinated. The spice mixture gives this crisp nice taste to the chicken. All of its work goes into how we marinate and how we cook them. If anything goes wrong it’s not less than a disaster. After many trails I have settled with this recipe of my own and all the trails r good but something is missing the perfect one I found in restaurants. I don’t say mine is ultimate but I got what I desired. And it’s the taste I loved in the restaurants in Hyderabad famous for its Nawabi Cuisine.

For more information about tandoor chicken click here.

Preparation time: 10mins

Cooking time: 45mins

Ingredients:

Chicken (drumsticks)………………….6 (make horizontal slits on the chicken pieces)

Yogurt……………………………………….2cups

Ginger-garlic paste………………….11/2 tbsp

Red chili powder………………………2tbsp

Garam masala…………………………2tbsp

Coriander powder…………………….1tbsp

Cumin powder…………………………1tbsp

Red food colour…………………………pinch

Lime juice …………………………………1tbsp

Oil ………………………………………….to grease the pan

Method:

  1. Clean and wash the chicken and cut slits horizontally.
  2. In a bowl add the clean chicken and mix all the ingredients till blended well into the chicken.
  3. Cover the bowl and refrigerate it for 4 hours.
  4. Now preheat the oven to 350F and grease the pan with oil.
  5. Place the chicken drumsticks on the pan and place them in the oven for 40-45mins till the chicken is cooked and crisp outside.

Note:

  1. The yogurt should be sour not fresh.
  2. Turn the chicken pieces once helps the chicken to be crisp on all sides.
  3. If corn flour is sprinkled on top of the drumsticks before keeping them in oven they taste better (this is optional).
  4. Will be better if u can use skewers by placing them on aluminum tray so that the chicken doesn’t touch anything may result as actual tandoor style. Next time I will try this way.


Look it’s gone my daughter couldn’t resist them. And yup it’s my daughter’s hand in the first picture.

Gongura pachhadi


This is Called “Andhramata Gongura”. Gongura chutney and Mudda pappu is evergreen combination of Andhra. Well my father tells a little poetry while eating. Gongura pachhadi can be made in different ways. This is the way my grandmother and mom prepare when they are in a hurry and to make it soon for any lunch or dinner. Its shelf life is 1 week if refrigerated. But it’s authentic taste and flavor tempts us very much. There r different ways to make a pickle out of this but even this is very good. We make this as it tastes good and fresh. And the nutrients we get from this are more. It is fresh and has a very different taste. Specially made in coastal districts of Andhra as I know. And the onions in this chutney give a very special and different taste. When it is served with piping hot rice with a dash of ghee and this chutney it tastes good. And when I saw these leaves in grocery store then I grabbed a bunch so that I can make it. Then I called up my mom for recipe. Even though I make all kinds of chutneys I never prepared this one. And came to know it’s not special and I know how to do this one. I was so happy finally I could make this.

U can find more information on Gongura in Wikipedia.

Preparation time: 5mins

Cooking time: 5mins

Ingredients:

Gongura leaves/sour leaves…………4 hand full of leaves (don’t use the stem)

Red chilies (dried)………….10-12(as per spice level) toast them in a pan till it leaves flavor.

Onion……………………………1/2(small)

Cumin seeds………………….1/2 tsp

Garlic pod…………………………..1

Tempering:

Mustard seeds…………1/2 tsp

Cumin seeds………………1/2 tsp

Urad dal……………………1/2 tsp

Red chilies…………………1

Garlic pod………………..1

Curry leaves………………4

Oil………………………………1 tbsp

Method:

  1. Wash the leaves and cook in a pan covered till it leaves water and reduces to ¼ of quantity it is cooked.
  2. In a blender/chopper add cumin and garlic pod and red chilies and blend.
  3. Now add the cooked leaves and again blend adding salt.
  4. At the end add onion and blend it once.
  5. Now add the tadka/tempering to it and mix well.

Tempering:

Add tbsp oil in a pan and add red chilies, garlic, mustard seeds, cumin seeds, urad dal, curry leaves. Add them in this order and let them leave a bit flavor around and add to the chutney prepared. Don’t over fry them

Note: 1.The gongura leaves are so sour adjust the spice level based on that. It goes well with rice and ghee as any other chutney does.

2. The taste also depends on tempering for any dish.

@tempting Junnu


Attempt of making Junnu. I bet one cannot stop with a spoon and satisfy with a bowl. Junnu is famous sweet made in Andhra. Junnu is made from the cow’s lactating milk. The first 3 days milk after giving birth to a calf. The milk man’s happily distribute the milk when their cow deliver’s or another source in India is from villages. This sweet has a heavenly taste that we can’t forget. And the recipe I got I don’t even have the cow’s lactating milk (junnu paalu) but I succeeded in making it. One day my neighbor and friend Swapna prepared this sweet after looking at it I was amazed and was like hey how u made it? And pouring my questions on her without even inviting her in? (See how happy I am for the junnu she gave me………J ). I was so happy to learn we can make it even without lactating milk. Well I know that we can make it with china grass (china grass) that is available in Indian stores but never came through it. It was a nice and easy recipe. And I even searched for other version but I really feel this is easy as everyone has these ingredients in handy.

Preparation time: 10 mints

Cooking time: 45 mins

Serves………….. 4

Ingredients:

Sweetened Condensed milk…………1 can

Milk……………………………………………21/2 cups

Eggs…………………………………………….2

Cardamom powder………………………2 tsp

Black Pepper powder………………………………2 tsp

Method:

  1. In a bowl Wisk the eggs smooth eliminating the bubbles.
  2. Add condensed milk and milk to the eggs and mix till all the ingredients mixes well.
  3. Now transfer it into a bowl that fits in your pressure cooker and sprinkle the cardamom and pepper powder.
  4. Cook in medium heat without whistle for 45 mints.
  5. Then cool and refrigerate till it and have it when it’s cool.

Note: The finished product will be little tight but looks like it’s floating u can check if it’s smooth and thick like cake and not hard like cake. It’s quite tricky. U will know when u prepare. It’s better when cooled. It leaves a little juice from it.

As i observed the above  version will  be difficult for vegiterians i am adding the other 2 versions i knew.

With Curd:

Sweetened condensed milk…………1can

fresh curd……..1cup

milk…………..1 cup

Sugar…………1/2 cup or to taste can use brown sugar.

cardamom powder………..2tsp

pepper powder……………..2  tsp

Method:

1. Mix condensed milk and yogurt and to that mixture add warm milk, add sugar to taste and add cardamom and pepper powders.

2. Follow the cooking procedure.Same as above.

With China grass:

1. For 1 can condensed milk, 1/4 cup of sugar ,2 cups of milk mix all  of them and boil it .

2. When milk boils add china grass (10gms) and let it dissolve in the milk completely.

3. Add cardamom and pepper powders ,let it cool in fridge or pour in  shaped containers and cool it in a fridge so it becomes thick.

4. It’s done.

Note:

wash the china grass before use. I haven’t tested the above 2 versions i tested only the first version with eggs.

Will let u know when i prepare these also.

I hope u all like this all at one place.

Paalak Paneer


                    

Punjab……………The land of Five rivers. The Punjabi Cusine is one of the best cuisines in India. Of course each and every state has their own cuisine, but all of them Punjabi cuisine takes the cake from all by its variety starting Buttery parathas, Naans, Kulchaas to palak paneer, tandoor and the rice variety all with the sufficient blend of spices in them. Today I am posting palak paneer. Let me tell u something we can make this easily. I am fond of palak paneer I love eating it with Naan .But Now this is the fastest dish I can make for a nice healthy dinner. I still remember the day in Newyork airport we had this Punjabi chole and spinach curry with rice for 7$ 5yrs back. Till then I was not an ardent fan of any cuisine other than Andhra except for Manchurians.

I am posting this for RCI Punjabi cuisine hosted by Richa of As Dear As Salt.

Preparation Time: 5 mints

Cooking time: 10 mints

Spice level is mild.

Serves…………4

Ingredients:

Spinach……………..1 lb pack.

Paneer (Indian cottage cheese)……….1 pack (cut into cubes)

Onion…………………1 chopped

Green chillis……….3 chopped

Garam masala……….1 tsp

Salt………………………….to taste

Turmeric………………….I/4 tsp

Ginger-garlic chopped……… 1 tbsp

Method:

  1. In a pan heat one tbsp oil add chopped onions,green chillis,ginger garlic. Sauté them.
  2. Now add washed spinach no need to chop.
  3. Add water cover and let it boil for 2 mints. The spinach is cooked, keep aside and cool.
  4. Transfer the cooled spinach into blender and puree it.
  5. In a flat pan place the paneer cubes and sauté them without oil till the sides turn golden brown on all sides.
  6. Keep them aside.
  7. Now in the pan add little oil, cumin seeds and spinach puree, add salt, turmeric powder and garam masala.
  8. Let it boil for 2mins,now add paneer. Mix well.

Serve hot with Naan or as u wish. We had ours with Butter Naan.

Crescent Samosa Rolls



As a kid I always loved eating samosas. Well who don’t love eating them? When I go down through my memory lane samosas are part of my life. It’s a very nice snack to eat out. I never tried making them at home. I still remember my college days we ate the huge hot samosas in our college canteen. I wish we can again go and sit in the canteen and eat with friends. And when we are staying in Hyderabad my hubby dear pampered me bringing samosas almost every day while returning from office (he sure does know my tastes).Ahh……….those golden brown colour and the curry in it is sure a treat for jihva. We cannot stop eating them. But the thing I don’t like is the deep frying in samosas. Then I thought to bake. With what? I had crescent rolls handy and gave it a try. Though these r fake samosas and this is just an attempt to make them. We loved the beauties. Hope u too will love them. As this is made of crescent dough it taste entirely different. But it’s a good change once in a while. U can make this with puff pastry also. That will be another post. I am saving it.

Preparation time:40 mins

Ingredients:

Crescent rolls…………………1(Pillsbury preferred)

Potatoes………………………4 big (boiled and cut into pieces)

Onion……………………………1 big (chopped)

Peas…………………………….1 cup

Coriander leaves……………1 fistful

Green chillis…………………………3(chopped)

Ginger-garlic paste……………..1 tsp

Garam masala……………1/2 tsp

Chat masala……………….1/2 tsp

Turmeric………………………..1/4 tsp

Red chilli powder…………1/2 tsp

Lemon juice………………..2 tsp

Salt ………………………….to taste

Oil…………………………….2 tsp

Method:


Making stuffing:

  1. Boil potatoes and cut into pieces. Chop onions, coriander and green chillis.
  2. Now in a pan heat table spoon oil add chopped onions and green chillis. Let them fry and add gingergarlic paste.
  3. Add the potatoes and salt, turmeric mix well.Now add garam masala,chat masala, red chilli powder,lemon juice.
  4. Let it fry for 2 mins add lemon juice and remove from heat.

Making Rolls:

  1. Open the crescent rolls dough as directed and u get eight triangles.
  2. Now place the stuffing in the middle and roll as u feel comfortable or as shown in pictures.
  3. Now place the rolls on greased aluminum foil or tray.
  4. Place in preheated oven at 350 c and bake for 20 mins or till they turn golden brown.

Serve hot with tomato ketchup or green chutney.

Mushroom Vindaloo



I am occupied a bit with my daughter, husband and everything else except blogging is in my list of items. These days my daughter is going to pre-school and I thought I get some-time for me and I am getting the time and enjoying it. But I put blogging on the second burner it’s not I don’t have time or anything but I am feeling a little full off hands with all those I want to do. that’s it. And coming to the recipe there is something to tell about this. Here is the good nutritious Mushroom curry which just boost your taste buds. This is another one from my hubby. Trust me it’s a good one from him. It just has sufficient amount of everything in it and resembles restaurant dish. I have another thoughts in my mind why not start as a restaurant with my hubby as a chef. OK….OK……..I am crazy. I am kidding. But it’s not a bad idea. What does u say? OK now let us jump to the recipe.

Ingredients:

Mushrooms………………….1 pack (button preferred as whole else slice them).

Green pepper………………..1 chopped lengthwise

Onion………………………………1 big (paste) and 1 small……….sliced

Tomato……………………………1 big (paste)

Yogurt……………………………2 tsp

Garam masala………………..1/4 tsp

Chilli powder…………………..1/4 tsp

Salt…………………………………..to taste

Coriander powder…………………1/2 tsp

Cumin powder…………………..1/4 tsp

Turmeric powder………………..1/4 tsp

Oil…………………………………………2 tsps




Method:

  1. Heat oil in a pan .Add garam masala, coriander powder, cumin powder, turmeric powder, chilli powder.
  2. Add onion and tomato paste. Sauté till it turns light brown.
  3. Add mushroom pieces and stir it, now add yogurt and mix.
  4. Add salt and stir , leave it for 15 mins until u get the required consistency.
  5. Now in a pan add oil and remaining onion and green pepper fry till they r half done.
  6. Add these onions and green pepper to the mushroom gravy stir well, leave for 1 minute.
  7. Serve hot with Chapati, roti, Naan whatever u like it.