HAPPY COOKING!!!

Mutton semi gravy with fresh spices. INGREDIENTS : Onions – 2 Cumin – 1 tsp. Coconut oil – 2 tsp. Tomatoes – 2 Curry leaves – a sprig. Mutton – 500 gms. Coriander leaves – 1/8 cup. FOR GRINDING : Onion – 2 Turmeric powder – 1/2 tsp Dry red chillies – 4 Coriander seeds – 2 tblsp. Pepper – 2 tsp. Cardamon – 3 Cinnamon – 5 Cloves – 6 Ginger – 2 pc. Garlic – 20 pods. Refined oil – 1 tsp. METHOD : Here is the video for your easy ref, Heat oil , add onions and saute till golden brown. Empty the fried onions to a bowl and in the same pan add rest of the ingredients except ginger and garlic and roast till brown. When done switch off and add ginger garlic, fried onions and mix once . Grind them to fine paste. Heat coconut oil in cooker and chopped onions, followed by tomatoes and curry leaves. When tomatoes turn mushy, add ground masala, salt and saute for 2 mins in medium flame. Add cleaned mutton , clo

Hi All, South Indian Kushka , which we cook often in home when we run out of vegs or for simple parties. I served with Soya fry (r ecipe link here ) The simple trick of the aromatic kushka is soaking the spices. Here is the simple recipe of easy , yummy, flavourful kushka, INGREDIENTS : Zeera rice or Basmathi rice – 1 1/4 cup. Cloves – 2 Star Anise – 1 Marati mokku – 1 Cinnamon – 4 Bay leaf – 1 Onion – 2 nos. Green chillies – 2 nos. Chilli powder – 1 tsp. Garam masala or Briyani Masala – 1 tsp. Salt – as required. Turmeric powder – 1/4 tsp. Ghee – 2+ 1 tsp. Lemon juice – 1 tsp. Method : Here is the simple video for your easy ref, Soak 1 bay leaf, cinnamon 2 pcs, cloves 3, star anise 1, marati mokku 1 in 1 cup water and refrigerate overnight or for 6 hours . Next day remove spices from water and keep it aside till use. Don't discard water we need it for soaking rice Wash 1 1/2 cup zeera rice or basmath

Hi , Soya Chunks fry. Which can be made in minutes and can go yummy with any variety rice . I often make it with kuskha ( recipe link here ) . Here below the recipe for soya fry , INGREDIENTS : Soya chunks 1 cup Chilli powder – 1 tsp Garam masala – 1 tsp. Corn flour – 2 tsp. Salt as required. Oil for deep frying. METHOD : Here is the simple video for kuska and soya fry recipe, Boil 3 cups of water ,add 1 cup soya chunks Keep the vessel closed for 5 mins ,till chunks double in size. Drain water and wash in cold water twice Squeeze water completely Add 2 tsp corn flour , 1 tsp chilli powder, 1 tsp curry masala powder ,salt and mix well. Heat oil and deep fry soya chunks till crisp.  

Hi,  This chicken briyani is a fool proof recipe which my mum is following for ages and now her traditional recipe is here, COOKING TIME : 30 MINS. SERVING : 6 MEMBERS. INGREDIENTS : Chicken - 500 gms Zeera rice – 3 cups. Cinnamon - 2 pcs Cloves – 4 pcs Bay leaf – 1 Star anise – 1 Marati mokku – 1 Onion – 1 Tomato – 1 Mint leaves – 1/2 cup. Coriander leaves – 1/2 cup. Lemon juice – 1 tsp. Ghee – 4 tblsp Chilli powder – 1 tsp. Turmeric powder – 1/2 tsp. Briyani Masala – 2 tsp. Curd – 2 tblsp. For grinding : Onion – 1 cup Cinnamon – 4 pcs. Cloves – 12 Pepper – 1 tsp. Dry red chillies – 5 nos. METHOD : Easy video for your ref,    Grind the grinding ingredients to fine paste with little water. In Pressure cooker heat 2 tblsp ghee and add bay leaf , star anise, marati mokku, Cinnamon , Cloves and fry in low flame till aroma. Then add chopped onions and tomatoes and fry till mushy. Add ground masala p

Hi , When my kid loves ketchup , I thought of trying in home. After a couple of attempts I got perfect taste , Inspired by Rita Arora's recipe in Betterbutter , tried this and it was a success. Here recipe for you , INGREDIENTS : Tomatoes – 20 nos. Cinnamon – 3 nos. Cloves – 3 nos. Cumin – 1 tblsp. Coriander powder – 1 tsp. Sugar – 1/4 cup. Chilli powder – 5 tsp. Vinegar – 7 tblsp. Tamarind water – 2 tblsp. Salt – 1/2 tsp. METHOD : In cooker add tomatoes and all spices except chilli powder, vinegar. Boil for 4 whistles. Once pressure subsides , open and let the mixture cool down. Grind it to fine puree and stain it. In kadai , add the ground puree, chilli powder, vinegar , tamarind water and salt. Let the mixture boil till it thickens. When the mixture is taken in spoon, the back side of spoon must be covered with sauce. It is the right consistency. Remove from flame, and let it cool down. Store

Hi All, This leftover recipe is one of the most easiest recipe which we can make with leftover sugar syrup, The simple and waste-free recipe is as below, INGREDIENTS : Sugar syrup – 2 cups. Wheat flour – 2 cup appx ( keep on adding little by little). Pls note the above measurements are appx as I added wheat flour little by little. RECIPE : Add wheat flour to leftover sugar syrup and mix well (i used jamoon's sugar syrup) Knead to form stiff dough like chapati dough. Let it sit for 30 mins. Using roller and pin , flat it to thin and shape it using knife or cutter. Heat oil in kadai , once oil is smoking hot, keep the flame in medium . Deep fry the chips till golden brown in low flame. When fried the chips will look little soft when cooled down it will be crispier. HAPPY COOKING!!

Hi All, Horse gram porridge , weightless porridge . This recipe is for members who were trying to lose weight desperately . You can take this for breakfast ,which will help you to burn your tummy fat very fast . COOKING TIME : 15 mins. SERVING : 2 members. The recipe is as below, INGREDIENTS : Horse gram – 1 cup. Rice – 2 tblsp. Cumin – 1 tsp. Garlic – 10 pods. Salt - as required. Green chillies – 1 or 2nos (optional). Curry leaves - a sprig. METHOD : Wash rice and horse gram thoroughly . If needed you can grind coarsely too. But I added as it is since I like to have as it is. Add everything in cooker , water 1 cup and boil for 5 to 6 whistles. Once pressure subsides ,open the cooker and mash a little. You can take the porridge once or twice a week as breakfast. NOTES : 1) You can powder rice and horse gram coarsely and store it. You can boil it whenever necessary.

Hi , Sun dried tomatoes are special during summer, only in summers we would able to make this . Though Iam  not much expert in this my mum makes it perfectly. the pickle stays fresh in shelf for about 3 months and if refrigerated it stays good even for 6 months. Here is the awesome tomato pickle recipe . INGREDIENTS : Tomatoes - 1 kg. Salt - 4 tsp. Tamarind - guava sized. Fenugreek - 1 tsp Mustard - 2 tsp. Cumin - 1 tsp. Channa dal - 2 tsp. Tur dal - 2 tsp. Gingely oil - 5 tblsp. Dry red chillies - 15 nos. METHOD : 1) Wash and wipe tomatoes well. 2) Chop them roughly. 3) In a glass bowl add chopped tomatoes , salt and let it sit overnight. 4) Next morning the tomatoes will leave lot for water. 5) Squeeze tomato juice from tomatoes and spread in a wide plate. 6) Sun dry tomatoes and its juice in hot clear sun. 7) At end of the day fill the drying tomatoes in its juice itself and  keep overnight. 8) Next morning again repeat the process by squeezing