VANGI BATH(BRINJAL RICE)RECIPE| EGGPLANT RICE

CORIANDER SEEDS	3 TBLSP
REDCHILLI	8-10 NOS.
CHANNA DHAL	2 TBLSP
SESAMME SEEDS	1 TBLSP
CLOVES	2 NO.

METHOD:

Dry roast all the ingredients and allow it to cool. When done,make it to a fine powder and store it in a container.Now the vangibath powder is ready.

Now coming to the recipe of the VangiBath .You need:

RAW RICE | BASMATHI RICE	1 CUP
ONION	1 NO
OIL	2 TBLSP
VANGIBATH POWDER	2 TBLSP
BRINJAL	3 NOS.
MUSTARD SEED	1 TSP
URAD DHAL	1 TSP
PEANUTS	1 TBLSP
CURRY LEAVES	FEW

METHOD:

• Cook the rice with 1 and half cup of water and allow it to cool completely.
• The grains should be seperate
• Cut the brinjals into small cubes.(i used the long purple colour brinjal)
• Cut the onions lenghtwise.
• Heat a kadai and add the oil.Temper with mustard seeds,uraddhal,peanuts and curry leaves.
• Add onions and saute them for till golden brown.
• Add the brinjals and add salt  and turmeric powder.
• Cook in medium flame till the brinjals become tender.
• Don’t add water.
• Add the vangibath powder and gently mix with the brinjal mixture.
• Mix gently with the rice..

Transfer to a serving bowl and enjoy with any raitha of your choice.

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Potato Mushroom Curry

Ingredients

1. Potato/Aloo   4 medium 
2. Mushroom   8 oz Pack(button Mushroom)
3. Onion    1 medium(finely chopped)
4. Tomato   1 and 1/2 (finely chopped)
5. Green chilli   2 no.(finely chopped)
6. Ginger    2" large piece(stripped)
7. Kasuri Methi    2 tbsp
8. Turmeric Powder   1/4 tsp
9. Chilli powder   1/2 tsp
10. Curry Powder   1/2 tsp
11. Coriander Powder   1/2 tsp
12. Yoghurt    1 tbsp
13. Salt    as needed

To Temper

1. Oil   1 tbsp
2. Cumin seeds   1/2 tsp
3. Fennel seeds   1/2 tsp
4. Clove   2 no.s
5. Cinnamon   1"stick
6. Bay leaf   1 small piece

Method

• Boil the Potatoes and peel the skin and cut them to big size pieces+mash one potato nicely and keep aside.

• Heat oil in a non stick vessel,add the tempering ingredients ,wait till pop and add finely chopped green chillies and ginger strips,fry them lightly.
• Then add finely chopped Onions,sprinkle some salt and saute the onions nicely till turn light brown.

• And add the finely chopped  tomato and saute till tomatoes turn soft n mushy.
• Now add all the dry powders and stir fry for a minute.

• And add fresh yoghurt and fry for a minute and add the diced mushrooms and stir well and fry for a minute  and cook covered for 2 minutes.
• Then add dried methi powder/Kasuri methi stir well and allow to cook for a minute

• After that add the cut boiled potatoes,stir well and add enough salt mix well and now add the mashed potato and 1/2 cup of water and bring it to boil.(cook covered)

• When it starts boiling stir well and add some finely chopped cilantro and turn off the stove.
• Now the tasty n yummy potato mushroom curry is ready to serve with chapathi.

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MIXED VEGETABLE CURRY/SIDE DISH ROTI

INGREDIENTS:

MIXED VEGETABLES	1 CUP
TOMATO	2 NO
ONION	2 NO
CAPSICUM	1/2 NO
GARLIC	4 NOS.
GINGER(OPTIONAL)	A VERY SMALL PIECE
PANEER	FEW CUBES
CHILLI POWDER	1/2 TSP
CORIANDER POWDER	1/2 TSP
KITCHEN KING MASALA	1/4 TSP
OIL	2 TBLSP
MILK	1/4 CUP
KASTURI METHI	A PINCH
SALT	AS NEEDED

Method:

• Chop one onion, tomatoes roughly.
• Cut the capsicum into cubes.
• If using the fresh vegetables, cut them finely.
• In a kadai, add a tblsp of oil and saute the paneer, capsicum and vegetables seperately for 5mins.

• Saute the onion and tomatoes in the kadai,for 5-7 mins or till the onion turns brown.
• Keep the flame in meduim.
• When it is done switch of the flame and allow it to cool. 

• Transfer everything in to the mixie and make it into a smooth paste by adding the coriander powder, chilli powder and kitchen king masala.

• In a kadai, add 1 tblsp of oil and saute the ground masala.
• Add the veggies,paneer and capsicum to it.
• Add salt as needed.
• Mix well and allow it to boil for 3 mins.
• Add the milk and boil for 2 mins.
• Switch off the flame and add the kasturi methi to it.

• Transfer it to a serving bowl.

http://www.jeyashriskitchen.com

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NOODLES CUTLET

Ingredients

Maggi - 1/2 cake
Carrot - 1 no.
Potato - 1 [small]
Onion - 1 no. [small]
Green Chilli - 1 no.
Ginger Garlic Paste - 1/2 tsp
Lemon Juice - 1tsp
Coriander Leaves - little
Salt - as required
Cooking Spray

Preparation 

• Boil 1/2 cake noodle until cooked and drain and keep aside.
• Boil potatoes until soft, peel skin and mash.
• Grate carrot, chop onions, green chillies,
  and coriander leaves finely.
• Take a mixing bowl, add all the ingredients and mix well ..
• Check for salt and any lumps.. 
• Heat a frying pan and use cooking spray to moisten the vessel..  
• Make medium sized balls and flatten them.. fry in the pan both sides until crispy brown on the outside..

Tips & Tricks 

1) Use cooking spray when u turn the cutlets each side.. U don't want them to stick to the vessel.. 

2) Can add any vegetable of ur choice.. 

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CAULIFLOWER PEAS KORMA RECIPE | SIDE DISH FOR ROTI

INGREDIENTS:

CAULIFLOWER( MEDIUM SIZE)	1 NO
GREEN PEAS	1/4 CUP
ONION	1 NO
TOMATO	1 NO
CORIANDER SEEDS	1 TSP
FENNEL SEEDS	1/4 TSP
COCONUT SHREDDED	3 TBLSP
CURRY LEAVES	FEW
CARDAMOM	1 NO
OIL	1 TBLSP
CASHEW NUTS	7-9 NO
GREEN CHILI	2 NO
GARLIC PODS	2 NO
CUMIN SEEDS	1/4 TSP
SALT	TO TASTE

METHOD:

• Cut the cauliflower into small florets.
• Cook the cauliflower and peas ( i used the frozen peas) in a pan adding little salt to that.

• Drain the water and keep it aside.
• chop the onions finely.

• In a pan add little oil and add the onions and saute till golden brown.
• When it is done add the tomato and saute for 2 minutes.

• since i added tomato paste i didn’t saute this.
• Add green chilli, garlic, fennel seeds, cardamom , cashew nuts and coconut to this and grind this into a smooth paste.

• In a pan add oil and throw in the cumin seeds and add the curry leaves and immediately add the ground masala.

• After a minute add the cooked cauliflower and green peas to this , mix well and let this boil for 2 minutes in medium low flame.

• Garnish with coriander leaves and serve with rotis.

http://www.jeyashriskitchen.com

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Ragi Paniyaram / Kezhvaragu Paniyaram - Graceful Shapes n Earthy Flavor

Finger-Millet Paniyaram:

Ingredients:

Ragi flour 1 cup
Green chilies 3 chopped
Ginger 1" grated
Onion 1 small chopped
Cilantro leaves few
Curry leaves few
Salt
Asafoetida 1 pinch
Chana dal 1 spoon
Urad dal 1 spoon
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Sesame oil few spoons.

Method:

In a small pan, heat oil and throw in all the spices one by one and fry real good. Now mix this to the flour and add water, make a heavy consistency batter.

Smear the paniyaram griddle with oil. Fill them up with this batter. Cook both the sides to perfection. There you go...got it.

Serve them with fresh mint or coconut chutney. Dinner ready:)

http://www.kitchentantra.com

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Pandu Mirchi Pachadi

Ingredients:

Ripe red chilies 1 kilo(fruit)
Whole fresh tamarind 1/4 kilo(without shell)
Garlic 100 grams
Fenugreek powder 100 grams
Salt as per taste(infact as per pickle)

For Sesonning:

Sesame oil 1/4 kilo
Mustard seeds 1 spoon
Cumin seeds 1 spoon
Dry red chilies few
Asafoetida 1-2 spoons
Garlic chushed few
Curry leaves few.

Method:

Chop or slice down your ripe red chilies and add salt to this. And grind it in a blender.

To the above add tamarind and load them in heavy ceramic jar. The neck of the jar can be tied with muslin cloth or kept open. So.....leave this jar under direct sunlight for atleast 2 days. Let the tamarind get well incorporated to the chilies.(let the hot chili fight with sour tamarind and get well blend along with salt.....wow what a great combination, cant hardly wait to hog them)

After 2 days, grind this whole mixture again. It come out like a bloody red paste. Hmmmmm real aroma.

Now to this add, fenugreek powder and freshly grated garlic.

Then, as usual.....prepare the sesonning and run over this.

Heat oil and add mustard, cumin, dry red chilies, few chushed garlic, curry leaves and asafoetida. Take this sesonning and run over the chili paste prepared above.

Did you note one thing, here neither the ripe red chili or tamarind are not cooked over stove top at any point. Though it may sound weird for most of you(esp, non-tasters). Hey, I bet its something great. Never have the wrong notion...that it will be severe in heat(hot recipe). If you guys are so bad in trying hot recipes.....better you can core the chilies then(deseed/remove the seeds).
http://www.kitchentantra.com

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Coconut Milk Infused Vegetable Biriyani

Ingredients:

Short Grain Rice 2 cups
Mixed vegetables 1 bowl full
Coconut milk(thin) 2 cups
Green chilies 6 slitted
Onions 1 sliced
Tomatoes 2 chopped
Salt
Chili powder
Mint leaves 1 fistful
Cilantro few leaves
Ghee 1 cup.

Spices:

Cloves 3
Cinnamon 2 sticks
Cardamom 6 crushed
Bay leaves 3 crumbled
Star anise 2
Black cardamom 1
Rose petal few(dried)
Birinji flower 1
Saffron few strands - tapped

Method:

In a wide crock pot, heat ghee. Throw in all the spices. Let them crackle up.

Then add chilies, wait till it splutters and turns white.

Followed by onions...fry real good till fragrant. Maybe add salt to hasten your process.

Now add tomatoes, cover and cook. When tomatoes turn pulpy, add chili powder and rice to it. Let the oil coat to all the sides of rice, then add coconut milk. Cover and cook briefly.

When the rice is half the way done, add vegetable and 2 cups of water. Cover and cook, under pressure...over low-medium heat.

Once the rice and veggies are done, remove from heat. Give 2 minutes resting time, before serving.

Serve warm as a main dish.

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Cauliflower - Brown Rice Layer Biriyani / Cauliflower Biriyani

Main Ingredients:

Cauliflower 1 head - florets 
Brown Basmati rice 3 cups

To Fry & Garnish:

Ghee
Red onions
Green chilies
Cashew nuts
Raisins
Pinch of salt 
Touch of sugar.

To marinate and Fry Cauliflower:

Cauliflower
Onion paste
Ginger-garlic paste 1/2 spoon
Lemon juice few spoons
Curd 1 cup
Salt
Turmeric
Chili powder
Oil for frying (or ghee)

Cauliflower Masala:

Fried cauliflower 
Onion sliced
Ginger-garlic paste 1 spoon
Tomato crushed
Mint 10 leaves
Salt
Chili powder
Ghee for stir-frying.

For Biriyani:

Brown Basmati rice 3 cups
Ghee 1 small cup
White onions 1-2 sliced
Ginger-garlic paste 1/2 spoon
Green chilies 6 sliced
Salt enough
Cinnamon stick 2
Cloves 5
Cardamom 3 pods
Bay leaves 2
Star anise 2
Marati mokku 1

Method:

Marinate the florets with all the spices said for frying(except oil, okay). Then fry them till crisp. Set aside.

In a sauce pan, heat ghee. Add the masala ingredients and fry real good, till aromatic maybe. Now add the fried cauliflower to it...cook briefly. Set aside.

Heat ghee in a crock pot, throw in the dry spices and then followed by chilies, ginger-garlic paste and onions...fry real good, once onions are reddish brown. Add rice. Stir-fry the rice...till ghee coats well. Then, add the warm water and continue cooking over low heat. Once the rice is 3/4th done fluff and set aside.

Now, in a wide oven safe tray...spread the rice and followed by cauliflower masala, repeat rice and masala alternatively till you finish the reserve. Now set you comfort baking temperature and place the tray in the oven. Once rice is done thoroughly without any moisture. Remove from heat...garnish with the fried nuts and onions. 

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Chicken Chilli Roast

Ingredients:

• Boneless Skinless Chicken Breasts – 4,chopped into cubes
• Canola Oil – 4 tbsp
• Red Onion – 1, thinly sliced
• Tomatoes – 2, sliced into long pieces
• Soy Sauce – 1 tbsp
• Curry leaves – a sprig
• Dried Red Chillies – 2
• Chopped Cilantro – 1/4 cup
• Scallions – 3, chopped
• Salt, if needed

To Marinate-

• Crushed Black Pepper – 2 tsp
• Turmeric Powder – 1/2 tsp
• Red Chilli Powder / Cayenne Powder – 1 tsp
• Salt, to taste

To grind together to a coarse paste:

• Red Pearl Onions – 10, peeled
• Garlic cloves – 8-10
• Ginger – two 1 inch pieces
• Thai Green Chillies – 4-5 ( do remember that there is already black pepper and cayenne in the marination mix, so reduce this, if you are not a big fan of all that heat)

METHOD

Marinate the chicken with the spice powders and keep aside for 20 minutes or so. Grind together the ingredients for the paste to a coarse paste (see pic above) and keep aside.

Heat oil in a heavy bottomed pan and add the onions, dried red chillies and curry leaves to it. Saute till the onions almost caramelize and then add the ground paste to it. Saute for a few more minutes till the raw smell of garlic in the paste disappears. Now add the tomatoes and cook till they are soft. Once soft, add the marinated chicken pieces and cook covered till the chicken is done, stirring occasionally. Now add the soy sauce to the pan and mix well.

Check for salt, add more if you want. Add a little more ground black pepper if you want more heat. If not, remove from heat, garnish with the scallions and cilantro and serve hot with rotis, parathas or even rice!

http://mirchmasala.me

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