Saturday, June 18, 2011

Rave Unde (Rava Ladoo)


Rava - 1 cup
Sugar - 3/4 cup
Ghee - 1tablespoon
Cardamom Powder - 1/4 spoon
2-3 cloves
Raisins and Cashews - few
Dry coconut - 1/2 cup
milk - 2 tablespoon


Heat Ghee and add cloves, dry cashews and raisins, set aside.

In the remaining ghee roast rava till light golden brown in color. When it still hot mix sugar, cardamom powder, dry fruits, dry coconut, hot milk and mixwell.

Tightly pound the mixture into the vessel and let it sit for 5 minutes the shape into balls, once it is cooled store it in an air tight container.

Saturday, June 11, 2011

Spicy Mushroom with Peas

This wonderful recipe is from Manjula's Kitchen. Thanks to Mrs. Manjula for sharing this recipe & video of preparation

2 cups of sliced mushrooms
1 cup green peas
1 cup diced tomatoes
2 teaspoon ginger garlic paste
2 tablespoons oil
1 teaspoon cumin seeds
1/2 teaspoon turmeric
2 teaspoons coriander powder
1 teaspoon red pepper (adjust to taste)
3/4 teaspoons salt (adjust to taste)
2 chopped green chili


Heat the oil in a saucepan on medium high heat.
Add the cumin seeds. As cumin seeds crack add turmeric. Stir-fry for a few seconds.
Add tomatoes, ginger garlic paste, green chili, salt, coriander, and chili powder. Cook until the tomatoes are soft and reduce to half.
Add mushrooms, and peas. After coming to a boil reduce the heat to medium.
Cook until mushrooms and peas are tender. Close the heat.
Serve hot.

Friday, June 10, 2011

Chicken Biryani

Cooking Time: 25 minutes
Serves: 4-5


For Marinade

Chicken - 250 gms
Curd - 1/2 cup
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder a pinch
Ginger Garlic paste - 1 tsp
Mint Leaves - 1/2 cup
Coriander leaves - 1/2 cup

For Rice

Basmati Rice - 1 1/2 cup
Onions - 2
Green chillies - 2
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Ginger Garlic paste - 1 tsp
Cinnamon - 2"
Bay leaf - 1
Cloves - 3
Cardamom - 2
Salt to taste
Oil - 2 tbsp
Butter - 1 tbsp
Saffron a pinch


Clean and soak Basmati for 10 to 15 mins.

Wash chicken pieces with cold water and drain well. Seperately in a bowl mix together ginger paste, garlic paste, red chilli powder, and plain yogurt into a smooth paste. Marinate chicken pieces in this mixture and set aside for 30 minutes.

Heat oil and butter. Add all the whole spices. Then sauté in Onions till they are brown in colour, add ginger garlic paste. Fry well.

Add the marinated chicken and cook on high flame for 5 mins and simmer till the oil comes out.

Add the rice, salt, 3 cups of water, Mix saffron in milk and add to it & pressure cook for 2 whistle.

Adjust the spiciness by reducing the chilli powder and green chillies.

Mix the rice, garnish with green coriander leaves and serve hot.