September 18th, 2016 
Ingredients:
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Carrot Rice
Ingredients:
- Rice – 5 cups, cooked with each grain separate
- Carrots – 2, peel and grate
- Curry leaves – 1 sprig (optional)
- Bay leaf -1
- Cloves – 6
- Cinnamon stick – 1″
- Cardamoms – 2
- Onions – 2 (medium sized, finely sliced)
- Green chili-ginger-garlic paste – (1″ ginger/2 cloves garlic/2 green chilies)
- Coriander leaves – 4-5 tbsps, finely chopped:
- Kasoori methi – 1/2 tsp (dried fenugreek leaves)
- Coriander powder – 1 tsp
- Broken Cashew nuts – 2 tbsps
- Coriander leaves – 1 1/2 tbsps (finely chopped for garnish)
- Salt – to taste
- Oil – 1 tbsp
- Ghee – 1 tbsp (optional) vegan can omit ghee and substitute with oil
Steps of Preparation:
- Heat oil+ghee in a vessel or pressure cooker, add cashew nuts and toast till golden. Remove the cashew nuts and keep aside.
- In the same cooking vessel, add cloves, cinnamon and cardamoms and stir fry till they splutter. Add the sliced onions and saute for 3 minutes. Add green chili-ginger-garlic paste, curry leaves, coriander leaves and kasoori methi and saute for 4 minutes.
- Add the grated carrot and cook for 7-8 minutes on low to medium. Add coriander powder and mix. Add salt to taste and mix.
- Reduce heat, add the cooked rice and mix. Cook on low flame for 3 minutes.
- Remove onto a serving bowl. Garnish with fresh coriander leaves and toasted cashew nuts. Serve warm with raita or any curry of your choice.
Doughnuts
Ingredients:
- Maida – 4 1/4 cups. (all purpose flour)
- Baking powder – 2 1/2 tsps
- Baking soda – 1 1/2 tsps
- Butter – 1/4 cup
- Eggs – 2
- Buttermilk – 3/4 cup
- Sugar – 1 cup
- Cinnamon powder – 3/4 tsp
- Nutmeg powder – 1/2 tsp
- Salt – 2 tsp
- Oil for deep frying
- For Chocolate Glaze
- Butter – 1/4 cup, unsalted butter
- Milk – 1/4 cup
- Light corn syrup – 1/2 tbsp
- Dark Chocolate – 1/2 cup, finely chopped
- Vanilla essence – 1 tsp
- Powdered sugar – 1 cup, sifted
Steps of Preparation:
- In a bowl, place butter and sugar and beat to combine. Add the eggs and beat well. Add the buttermilk and mix well. Keep aside.
- In a another large mixing bowl, place the flour, baking powder, baking soda, cinnamon powder, nutmeg powder and salt and stir to mix.
- Add the flour mixture to the butter mixture and mix to form a dough. The dough will be slightly sticky. Cover the bowl with plastic wrap and place in the refrigerator for 2 to 3 hours or overnight. Knead well for 6 to 7 minutes.
- Generously flour your working area and roll out the dough into a large square, about 1/2 inch thick. Use a large round cookie cutter/doughnut cutter or a sharp edged round stainless steel katori and cut out into 2 1/2 to 3 inch rounds. Use the smallest round cutter or the end of a piping tip to cut holes in the center of each of the cut out rounds.
- Use the remaining scraps to form a dough and re roll to cut out more doughnuts.
- In a heavy bottomed vessel, heat oil for deep frying. Once the oil is piping hot, reduce flame to medium. Drop 2 to 3 doughnuts into the hot oil but don’t over crowd the vessel. Fry each side till it reaches a golden brown shade, approx 1 1/2 to 2 minutes. Remove and place on paper towels. Dip one side of the fried doughnut in the prepared chocolate glaze and place on a wire rack for the glaze to set.
- For the chocolate glaze, in a bowl combine softened butter, milk, corn syrup, and vanilla and heat over medium heat until butter is melted.
- Remove from heat, add chopped chocolate and whisk until melted. If the chocolate is not melting, place the bowl over another bowl of warm water and whisk. Add the powdered sugar, and whisk until smooth. Place this chocolate glaze over a bowl of warm water and dip the doughnuts immediately. Allow glaze to set for 30 minutes before serving.
Aloo Paratha
Ingredients:
For parathas:
- 2 cups whole wheat flour/atta
- 1/4 tsp salt
- water to knead the dough
For stuffing:
- 2 potatoes, boiled, peeled and mashed
- 1 1/2 tsps green chili paste
- 1 1/2 tbsp chopped coriander leaves
- big pinch turmeric pwd
- 1/4 tsp cumin pwd
- 1 tsp coriander pwd (coarsely crushed works good)
- pinch of amchur pwd
- salt to taste
- ghee or oil to roast the parathas
Steps of Preparation:
- Add salt to the atta, combine, slowly add water to form a soft yet slightly firm dough. Cover with damp cloth and let it rest for 10 mts. Get the stuffing ready in the mean time.
- Prepare stuffing by combining mashed potato, green chili paste, coriander leaves, coriander pwd, turmeric pwd, cumin pwd, amchur and pinch of salt and combine.
- Pinch a large lemon sized ball of dough and roll to form a 3″ diameter circle. Place some stuffing and take the edges of the dough and cover the stuffing. Prepare with rest of dough.
- Dust the working surface with some atta and roll out the stuffed dough to form 6″-7″ diameter circles.
- Heat a iron tawa and once its hot, place a paratha and let it cook for 15 secs. Flip the paratha and let it cook for a few more secs. Once light brown spots appear, drizzle some oil or ghee and roast to a golden shade on both sides. Use a spatula to press the puffed areas as the paratha gets roasted.
- Serve hot with any curry of your choice or yogurt or raita.
Chocolate Mud Cake
Ingredients:
- All purpose flour – 2 cups + 2 tbsps
- Cocoa powder – 1/4 cup + 2 tsps
- Baking soda – 1/2 tsp
- Salt – 1/4 tsp
- Castor sugar – 2 1/2 cups
- Dark Chocolate – 100 gms, grated or cut into small pieces
- Milk chocolate – 100 gms, grated or cut into small pieces
- Butter – 1 cup + 2 tbsps, softened and at room temp
- Instant Coffee powder – 1 tbsp mixed in 3/4 cup of hot water
- Eggs – 4
- Vegetable oil – 2 tbsps
- Vanilla essence – 1 tsp
- Buttermilk – 1/2 cup
- Chocolate Buttercream Frosting:
- Butter – 1/4 cup, softened and room temp
- Cocoa powder – 1/3 cup
- Powdered sugar – 1 1/2 cups
- Milk – 2 1/4 tbsps
- Vanilla essence – 1/2 tsp
Steps of Preparation:
- Preheat oven to 160 degrees Celsius. Grease three 6″ round cake pans or two 9″ round pans and line with parchment paper, extending the paper at least an inch above the top rim of the pan.
- Melt the chocolate and butter over double boiler. Add the coffee mixture and mix well. Allow to cool to room temperature.
- Sift the flour, cocoa powder, baking soda and salt over a large bowl.
- Add the castor sugar to the bowl and mix/whisk the ingredients together until well combined.
- In another bowl, beat the eggs till light. Add vegetable oil, vanilla and buttermilk and whisk well until well combined.
- Add the egg mixture to the flour mixture and whisk until well combined.
- Add the cooled melted chocolate mixture to the egg and flour mixture in three batches, mixing until combined after each addition.
- Divide the cake batter equally into the three prepared pans.
- Bake for 1 hour and 10 minutes. Check from 55 mts onwards. Insert a tooth pick or knife into the center of the cake to test whether it is cooked. If the knife comes out clean the cake is ready. Remove cake from oven, cover with a kitchen towel and allow to cool in the pan.
- When the cake has cooled to room temperature, remove from the pan.
- Prepare the chocolate frosting. Mix butter, cocoa powder, powdered sugar, milk and vanilla extract and beat with an electric mixer till creamy. Start on low speed and beat on medium high speed for 4 mts.
- Spread the frosting over cake using a palette knife and give it a swirl.
- Slice and serve.
Chicken Curry (With coconut milk)
Ingredients:
- Chicken: 1 kg (washed, cut into bite sized pieces)
- Yogurt: 1/2 cup (curd)
- Lemon juice: 1/4 lemon
- Turmeric powder: 1/4 tsp
- Coriander powder: 1 tbsp
- Cumin powder: 1/4 tsp
- Red Chili Powder: 1 1/2 tsp
- Poppy seeds: 1 tbsp (soak in little milk and make paste)
- Red Onion: 2 (large, finely chopped)
- Garam masala powder: 1 cardamom, 1/2 ” cinnamon and 5 cloves finely ground
- Star anise: 1
- Cinnamon: 1″
- Thick coconut milk: 3/4 cup
- Coriander leaves: 2 tbsps (finely chopped for garnish)
- salt to taste
- Oil: 2 tbsps
Make the following a paste:
- Green chilies: 3
- Ginger: 1 1/2″ piece
- Garlic: 6 cloves
Steps of Preparation:
- Marinate the chicken in yogurt, coriander pwd, cumin pwd, turmeric pwd, lemon juice and half of the ground ginger-garlic-green chili paste for 10 mts.
- Heat oil in a cooking vessel, add the star anise, cinnamon stick and chopped onions and fry for 4 mts. Add the remaining ground ginger-garlic-green chili paste and saute for 4 mts. Add red chili powder and mix.
- Add the marinated chicken and cook on high heat for 4 mts, mixing once in a while.
- Reduce to medium heat, add salt and poppy seeds paste and mix well. Let the chicken cook in this paste for 8-10 mts, uncovered. Cook till oil separates. Add 1 1/2 cups water and mix. Bring to a boil, reduce flame and cook for 13-14 mts.
- Finally add garam masala powder, mix well. Add thick coconut milk and cook on medium flame for 3-4 mts. Turn off heat and garnish with fresh coriander leaves.
- Serve hot with white steamed rice, coconut rice or rotis.
Kerala Chicken Curry
Ingredients:
- Chicken – 500 gms (washed, drained and cut into pieces)
- Onions – 2 nos (big sized, finely chopped)
- Ginger – 1 tbsp (julienned)
- Tomatoes – 4 nos (finely chopped)
- Curry leaves – 1 sprig
- Cooking oil – 4 tbsp
- Salt to taste
For curry masala, grind the following to a fine paste
- Shallots (small onions) – 10 nos
- Ginger – 3 cm piece
- Garlic – 6-8 cloves
- Dry Red chilies – 8-10 nos
- Turmeric powder – a pinch
- Cumin seeds (jeera) – 1 tsp
- Fennel seeds (saunf) – 1 tsp
- Black Peppercorns – 15 nos
- Water (as required to make this thick paste)
Steps of Preparation:
- In a pan heat oil and tip in the onions. Fry till translucent
- Add the ground curry masala and mix well. Fry for 2 minutes.
- Remove half of this mixture and keep aside
- To the remaining half in the pan add chicken, ginger and salt and sauté till the chicken is cooked
- Tip in chopped tomatoes, curry leaves and ¾ cup water and cook over low heat till oil separates
- Add in the onion and masala paste you had set aside earlier (step 3) and turn off the heat
- Mix well and garnish with chopped fresh coriander leaves and julienned ginger
- Serve with rice, chapati, parota, aapam or idiaapam
Malai Khaja
Ingredients:
- 1/4 cup All purpose flour (Maida)
- 1 cup Sugarless Khova
- A pinch of Soda salt
- 1 tsp Ghee
- 2 cups Sugar
- 2 cups Water
- Vanaspati Oil (Dalda) for deep frying
Steps of Preparation:
- Mix maida, ghee and soda salt well
- Add khova to maida and mix well. Keep aside for half an hour
- Meanwhile prepare sugar syrup. Follow the steps to make sugar syrup:Take a bowl add sugar and water make boil on low flame till one string consistency syrup.
- Take the syrup off the stove and keep it aside.
- Then heat the oil in a separate kadai.
- Divide the dough into small balls and press lightly over then deep fry in oil.
- When the malai khaja is fried, remove and dip them in sugar syrup.
- When they are soaked well in the syrup, remove after 10 – 15 minutes and serve it cool.
Mutton Biryani
Ingredients:
- 1/2 kg Mutton (cleaned and cut into pieces)
- 2 cups Basmati Rice
- Few flakes garlic
- 3 tsp Coriander Powder
- Dried coconut
- 1 inch stick Cinnamon
- 3 Green Chillies
- 1 tsp Chilli Powder
- 1 cup Onion (chopped)
- 1 inch piece Ginger
- 1 tsp Poppy Seeds
- 3 Peppercorns Cloves
- 3 Cardamoms Cloves
- 1 cup Curd
- 1/2 cup Onion
- 2 Bay leaf
- 8 tbsp Fat
- Salt so that you can taste
Steps of Preparation:
- Marinate the various meats with curd consumed in a pan.
- Roast cardamom, cinnamon, peppercorns cloves. Create a great powder.
- Grind ginger, reddish colored chillies, green chillies, 50 percent this onions, garlic along with dried kernel on the coconut.
- Now heating fat in a very skillet. Increase chopped vegetables and ground spices.
- Fry right up until yellow onion convert golden brownish.
- Now include meat in addition to fry perfectly. Increase poppy starting powder.
- Add salt and also outstanding curd. Prepare food until finally steak becomes tender.
- Add powder salt into it and remove through the relationship.
- Fry leftover vegetables around fat in a different skillet.
- Add cloves in addition to bay leaf.
- Fry with regard to few a matter of minutes and include rice.
- Fry for someone else few a matter of minutes.
- Put salt so that you can taste and then make the number of waters twice.
- Remove with the relationship while rice will get cooked and no humidity remains.
- Arrange a component of cooked rice inside a skillet as well as mix saffron water over it.
- Place the actual mutton over it along with include using rice stratum again.
- Garnish as required.
Authentic South Indian Chicken Biryani
Ingredients:
- vegetable oil – 2 1/2 tbsps
- cardamom – 1 pod
- 1 clove
- 1 cinnamon stick
- chopped onions – 4 medium
- chopped fresh garlic – 3 tbsps
- chopped fresh ginger – 1/4 tsp
- boneless skinless chicken , cut into cubes – 1 pound
- chili powder to taste
- chopped tomatoes – 1 1/2 medium
- plain yogurt – 16 ounces
- water – 3 tbsps
- lemon juice, to taste
- white rice – 3 cups
- butter – 1 tsp
- salt to taste
- fresh mint - 1 bunch chopped
- chopped cilantro – 1 bunch
Steps of Preparation:
- Pre-heat range to oil inside a big oven-proof pot more than medium heat.
- Add cardamom, clove, and cinnamon stick.
- Wake around chopped onions, and also fry right up until older brown lightly.
- Fire up within garlic as well as ginger.
- Stir within chicken sections, and also fry concerning 3 moments.
- Fire up inside chili powder, and also cook dinner many units.
- Wake inside tomatoes, in addition to prepare food pertaining to 5 minutes.
- Merge yogurt using 3 tablespoons water plus lemon juice; mix into gravy.
- Take care of weed, and also farrenheit within a preheated oven before spices is almost thickened as well as focused, about 15 minutes.
- In the meantime, make meals rice within plenty of salted water to deal with. Bring to your disect, plus make meals until finally it’s half grilled, concerning 6 minutes.
- Drain rice, in addition to fire up into chicken and sauce.
- Fire up around butter, time of year to taste with salt, take care of container, in addition to prepare 1 hour.
- Wake inside perfect along with cilantro immediately just before helping.
Authentic South Indian Biryani Recipe is ready to serve.
