Idli with Sambar


Idli with Sambar

Ingredients for the Idli

  • For the sambar:
  • 1 cup – tur dal, washed and soaked
  • 3 cups – mixed vegetables of 1-inch size each (carrots, French beans, drumsticks, potatoes)
  • salt to taste
  • 1-1.5 inch – ball of black tamarind, seedless, soaked in 1 cup hot water
  • 1/2 tsp – haldi/turmeric powder
  • 1 tsp – red chilli powder
  • 4 tbsp – `sambar` masala
  • 1/2 tsp – hing/asafoetida
  • 1 – chopped ripe tomato
  • 1/2 tsp – mustard seeds
  • 1 sprig – curry leaves
  • 1/2 tsp – jeera/cumin seeds
  • 2-3 – dry red chillies
  • 1 tsp – coriander/dhaniya powder
  • salt to taste
  • 2-3 tbsp – ghee/oil
  • For the peanut chutney:
  • 1/2 cup – roasted peanuts
  • 1/2 cup – desiccated coconut
  • 1 – small onion
  • 1/4 tsp – peppercorns
  • 1/4 tsp – jeera/cumin
  • 1 small – red chilli
  • 1/2 tsp – mustard seeds
  • 2 sprigs – curry leaves
  • salt to taste
  • 2 tbsp – cooking oil

Making of Idli Sambar

  • For the sambar: Boil the dal, mixed vegetables, and tomatoes after adding salt in a pressure cooker with just enough water to cover them.
  • Cook up to 1 whistle on high flame.
  • Open the cooker and reduce the flame to simmer.
  • Add half (each) of the turmeric, red-chilli powder, asafoetida, and sambar powder.
  • Strain the tamarind pulp into this mixture. Allow to simmer.
  • In a pan, heat the oil and add mustard seeds.
  • When they splutter, reduce the flame and add the curry leaves, cumin, and red chilies.
  • Then add the remaining half of all the powders and the coriander powder.
  • Keep stirring, and add a little water to prevent burning at the base. Fry for 15 seconds.
  • Add this to the simmering curry and let it cook for 5 minutes.
  • For the peanut chutney:
  • Grind the nuts, onions, coconut, cumin, and pepper to a paste with some water.
  • In a pan, heat oil and add the rest of the chutney ingredients; fry well for a minute on medium heat.
  • Add the ground paste, 2 tablespoons at a time, and fry well.
  • Add salt to taste (even a pinch of sugar).

Please Note

You Can have the idli with three different chutneys as well, but it goes well with sambar, e.g Tomato, Mint & Coconut..

Sticky Rice with Avocado & Roasted Chicken


Sticky Rice with Avocado and Roasted Chicken

Ingredients for making the sticky rice

  • 2 cups long-grain glutinous rice
  • 1 oz. roasted chicken with skin cut into dices
  • 1 Tbs. toasted sesame oil
  • 3 carrots, peeled and grated (11/2 cups)
  • 1/2 Avocado cut into dices
  • 1/2 cup roasted peanuts
  • 1 tsp. finely grated fresh ginger
  • 3 Tbs. vegetarian mushroom stir-fry sauce or sweet soy sauce
  • 2 Tbs. low-sodium soy sauce
  • 1 tsp. sugar
  • 1 Tbs. vegetable oil

Preparation of the dish

1. Soak rice in in a vessel for overnight

2. Marinate the chicken and keep a side for 30 minutes then roast in the oven at 220 degree for 15 to 20 minutes, and then cut into dices.

3. Heat sesame oil in nonstick skillet over medium heat. Add mushrooms and carrots, avocado stir-fry 5 minutes. Stir in peanuts and ginger, and cook for 2 minute until all the ingredients mixed well.

4. Combine stir-fry sauce, soy sauce, sugar, and 1 Tbs. water in bowl. Stir into carrot mixture, then remove from heat. Set aside.

5. Drain rice, and transfer to small heat-proof dish that will fit in steamer. Stir in 1/4 cup water. Place dish in steamer, and steam rice 25 to 30 minutes, or until tender, but grains remain distinct, adding more water, if necessary. Transfer rice to large bowl, and stir in vegetable oil and carrot mixture, using chopping motion with spoon to incorporate ingredients.

Please note

Take the round mold add the sticky rice and then the avocado mixture with roast chicken, serve hot garnished with chopped spring onions.

“Authentic Hyderabadi Chicken Biryani”


Hyderabadi Chicken Biryani

ingredients of Hyderabadi Biryani Recipe | Hyderabadi Chicken Biryani Recipe:Half boiled rice layered with fried onions, mint, cooked mutton, sealed with dough and slow cooked ‘dum’ style.

Ingredients of Hyderabadi Chicken Biryani

  • 1 Kg Chicken
  • 1 tbsp salt
  • 1 tbsp ginger garlic paste
  • 1 tbsp red chilli paste
  • 1 tbsp green chilli paste (sauteed brown onions to taste)
  • 1/2 tbsp cardamom powder
  • 3-4 Cinnamon sticks
  • 1 tbsp cumin seeds
  • 4 Cloves
  • A pinch of mace
  • to taste mint leaves
  • 2 tbsp lemon juice
  • 250 gms curd
  • 4 tbsp clarified butter
  • 750 gms semi cooked rice
  • 1 tsp saffron
  • 1/2 cup water
  • 1/2 cup oil
  • Garnish ingredients:
  • Eggs, boiled
  • Carrots, sliced
  • Cucumbers

Making Hyderabadi Chicken Biryani

  • 1. Clean the meat. Now in a pan add meat, salt, ginger garlic paste, red chilli powder, green chilli paste, sauteed brown onions, cardamom powder, cinnamon, cumin seeds, cloves, mace, mint leaves and lemon juice.
  • 2.Mix all of these ingredients thoroughly together.
  • 3.Add curd, clarified butter, semi cooked rice, saffron, water and oil. Mix it well.
  • 4.Now apply sticky dough on the sides of the pan.
  • 5.Cover with lid to seal it and cook for about 25 minutes.
  • 6. Served Hot, Garnish it with golden onions, mint leaves, Burani Raita and Mirchi ka salan

“Stir fried wok tossed Assorted Mushrooms”


Ingredients for the assorted mushrooms

  • 100g Shiitake mushrooms
  • 100g king oyster mushrooms
  • 100g button mushrooms
  • 100g portobello
  • 100g celery (1 large or 2 small stalks)
  • 100g carrot (1 small or half large carrot)
  • 5 cloves garlic
  • 5 slices ginger

Ingredients for seasoning

  • 20 gms oyster sauce
  • 1 tbsp light soy sauce
  • 1/2 tsp sugar
  • 1/4 tsp ground white pepper
  • 15ml (1 tbsp) water
  • 2 tbsp corn flour
  • 1 tsp salt (or to taste)
  • 1tsp sesame oil

Instructions for making the mushrooms

  1. Cut the king oyster mushroom and button mushrooms into slices, quartered the portobellos and remove the stem of the shiitake mushrooms.
  2. Peel off the outer layer of the celery, cut it into slices.
  3. Cut the carrot into slices too.
  4. Prepare a few pieces of ginger, and smash five cloves of garlic.
  5. Mix the vegetarian oyster sauce, light soy sauce sugar, ground white pepper and water to form the stir-fry sauce.

Method of Cooking

  1. Saute the ginger and garlic over low heat until aromatic. Once aromatic, add the king oyster mushrooms that take longer time to cook, follow by shitake, button, and portobello.
  2. Saute the mushrooms until the surface turns to light brown, and sprinkle some water into the pan to continue stir-frying.
  3. Remove the mushrooms from the wok, then add some oil to saute the carrot. Add some water to the carrot and cook it for a minute until soft.
  4. Return the mushroom to the wok.
  5. Mix the stir-fry sauce and other ingredients in the wok.
  6. Add the celery.
  7. Add some cornstarch slurry bit by bit until the sauce is thickened to the consistency that you want.

Please Note

Very nutritious dish, please take care while adding the seasoning, if you are adding oyster & light soy sauce then need not to add salt.

“Crispy Fried Vegetable Spring Rolls”


Mixed Vegetable Spring Rolls

Ingredients for making the Vegetable spring rolls

  • 1 tablespoon cooking oil for stir frying
  • 2 teaspoons grated fresh ginger
  • 2 cloves garlic finely minced
  • 1 stalk green onion minced
  • 8 fresh shiitake mushroom caps
  • 3 cups cabbage shredded (about 1/2 small cabbage)
  • 1/2 cup julienne carrots (about 2 med carrots)
  • 4 ounces canned bamboo shoots drained and julienne
  • 1 cup fresh bean sprouts
  • 1 tablespoon soy sauce
  • 1 teaspoon Asian sesame oil
  • 1 tablespoon cornstarch
  • 50 spring roll wrappers defrosted
  • cooking oil for deep frying (about 3 cups)

Method of making spring Roll

  1. In a large saute pan or wok, swirl in 1 tablespoon of the cooking oil. Turn on the heat to medium-high and immediately add garlic, ginger and green onion, stirring frequently. By the time the oil is hot, add the mushrooms, cabbage, carrots and bamboo shoots.
  2. Turn heat to high and stir-fry the vegetables for about 2 minutes. and then toss in the bean sprouts. Add in the soy sauce and sesame oil. Cook for another minute. Then spread the filling out onto a large baking sheet. Prop the baking sheet up on one side to allow any juices to accumulate at the bottom (and discard to juices)
  3. In a small bowl, whisk together the cornstarch and 1/4 cup of cool water to form a slurry.
  4. Place a wonton or spring roll wrapper on a flat surface, add 1 tablespoon of the vegetable mixture into a corner of the wrapper, and then roll the edge of the wrapper tightly around the mixture. Fold the two side corners towards the middle of the wrapper while continuing to roll up. Paint the top edge with the cornstarch slurry mixture and wrap tightly the rest of the way. Make sure all edges are tightly sealed. Place seam side down. Cover with plastic wrap to avoid drying out.
  5. In a large wok or medium saucepan over high heat, add about 1-2 inches of cooking oil.
  6. Slide several egg rolls into the oil and allow them to cook for 2-3 minutes, turning them over a couple times, or until the wonton wrappers are golden brown. Remove the egg rolls to a cooling rack or paper-towel-covered plate to allow them to drain. Serve hot.

“Golden Fried Crispy Prawns”


Golden fried Prawns

Ingredients for making the Golden fried prawns

  1. 6 No Prawn or Jumbo Prawn Tiger – (Cleaned and De-veined with tail)
  2. Salt Ginger garlic and paste for first marination
  3. Prawn Batter for
  4. 100 gm Maida –
  5. 100 gm Corn flour –
  6. 10 gms Baking Powder
  7. to taste Salt
  8. Refined oil for frying
  9. sweet chilli sauce 100 ml

Methods of making the Golden Fried Prawns

  1. Peel Clean and de-veined the prawns.
  2. Apply Salt and Ginger Garlic paste to the Prawns.
  3. After that make a thick flour batter,see the ingredients and quantity.
  4. Heat sufficient oil in a wok, dip marinated prawns in the batter by holding the tail and deep-fry on medium heat, turning frequently, for two to three minutes or until crisp and golden brown.
  5. serve hot as per the choice of your sauce sweet chilly sauce or hot garlic sauce.

Please Note

For flavour in the golden batter you can add little wine or beer also that will give the prawns little more aroma, and it would be more delicious.

“Honey Chilly Potatoes without Sesame Seeds”


Honey Chilly Potatoes

Ingredients for making the honey chilly Potatoes

  • 4–5 medium Potatoes, peeled and cut into fingers, or can use mcain Fresh Fries
  • Oil for deep frying

First Coating

  • 2 teaspoon Chilli powder
  • 1 teaspoon Garlic Paste
  • 1 teaspoon Red Chilli Paste
  • 3 tablespoon Corn Flour
  • 3 tablespoon All Purpose Flour
  • 2 teaspoon Salt

Second Coating

  • 3 tablespoon All Purpose Flour
  • 3 tablespoon Corn Flour
  • 1/4 teaspoon Black Pepper
  • 2–3 tablespoon Water

For the Sauce

  • 2 tablespoon Oil
  • 1 tablespoon finely chopped Garlic
  • 1 teaspoon Red Chilli Flakes
  • 3 tablespoon White Sesame Seeds
  • 1 teaspoon Vinegar
  • 1 teaspoon Soy Sauce
  • 2 tablespoon Tomato Ketchup
  • 1 1/2 tablespoon Honey
  • 1 teaspoon Red Chilli Paste
  • 1/4 cup Water
  • 1 teaspoon Corn Flour mixed to make a slurry
  • 2 tablespoon chopped Spring Onion (green part only)

Instructions for tossing the potatoes

  1. Wash potato fingers well in running water and set aside. This removes any extra starch in the potatoes.
  2. Mix together corn flour, all purpose flour, chilli powder, chilli paste and salt. Coat the potato fingers evenly with this flour mix. Heat oil in a wok or karahi and deep fry the potato fingers in batches till the potato is half cooked. It’s important that you drop one potato finger at a time in to the oil so that they don’t stick together (watch video above to see how to do this). Remove the potato fingers on a tissue lined plate and let them cool.
  3. For the second coating, make a medium thick batter with all purpose flour, corn flour and pepper powder by adding just a few tablespoons of water. Dip the half done fries in this batter and fry again in hot oil till crisp and golden. Drain on a kitchen paper and keep aside.
  4. Heat 2 tablespoons oil in another wok, add chopped garlic and stir fry for a few seconds. Add chili flakes and sesame seeds and saute for another minute to toast them. Now add vinegar, soy sauce, ketchup, honey and the red chili paste and stir together. Mix corn flour with 1/4 cup water to make a slurry and add this to the honey- vinegar mixture in the wok and stir for a few seconds till it thickens.
  5. Add the fried potato fingers and spring onion greens and toss together so that they are coated evenly in sauce. Switch off the flame and serve immediately garnished with some more sesame seeds and spring onion greens.

Please Notes

  • You may adjust the quantity of honey as per your, taste or sweetness level, you can add hot and num, szechwan pepper also to make it more pungent. you can add Cashews, sesame seeds or peanuts in the potatoes, all goes well with this splendid starter dish.

“Chef Special Fish N Chips”


Fish N Chips

Ingredients for Fish N Chips

  • 4 large potatoes, peeled and cut into strips
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 cup milk
  • 1 egg
  • 1 quart vegetable oil for frying
  • 1 1/2 pounds cod fillets
  • Add all ingredients to list

Method of Making the fish n Chips

  1. Place potatoes in a medium-size bowl of cold water. In a separate medium-size mixing bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk and egg; stir until the mixture is smooth. Let mixture stand for 20 minutes.
  2. Preheat the oil in a large pot or electric skillet to 350 degrees F (175 degrees C).
  3. Fry the potatoes in the hot oil until they are tender. Drain them on paper towels.
  4. Dredge the fish in the batter, one piece at a time, and place them in the hot oil. Fry until the fish is golden brown. If necessary, increase the heat to maintain the 350 degrees F (175 degrees C) temperature. Drain well on paper towels.
  5. Fry the potatoes again for 1 to 2 minutes for added crispness.

Please Note

  • Fish N Chips is one the world famous dish which is liked all over the universe, most import part of any seafood is its marination, for better result you marinate the fish for overnight and store in the refrigerator, before making take it out and keep it for 10 to 15 minutes to get ready for preparation.
  • You Can serve it with Tarter sauce or Sweet chilli Sauce.

Chicken Roulade with saffron Risotto


Ingredients for Chicken Roulade

  1. 3 (6-ounce) boneless, skinless chicken breasts
  2. 4 teaspoons butter, softened
  3. ½ teaspoon ground sage
  4. ½ teaspoon fresh lemon zest
  5. 1 tablespoon chopped parsley
  6. 3 slices prosciutto
  7. 1 tablespoon olive oil
  8. ¼ teaspoon garlic salt
  9. ⅛ teaspoon ground black pepper
  10. 1 recipe Saffron Risotto Rounds (recipe follows)
  11. Garnish: fresh sage

Instructions to follow while making chicken Roulade

  1. Preheat oven to 350°.
  2. Line a rimmed baking sheet with heavy-duty aluminum foil. Set aside.
  3. Place chicken breasts, top side down, in a heavy-duty resealable plastic bag or between sheets of plastic wrap. Using a meat mallet or a rolling pin, pound chicken breasts to a ¼-inch thickness. Set aside.
  4. In a small bowl, combine butter, sage, and lemon zest, stirring to blend. Spread butter mixture evenly over rough sides of chicken breasts. Sprinkle evenly with parsley.
  5. Lay a slice of prosciutto over butter layer on each breast. Starting from a short end, roll up chicken, encasing prosciutto. Place chicken seam sides down. Drizzle each chicken roulade with olive oil, and season evenly with garlic salt and pepper.
  6. Preheat a medium nonstick sauté pan over medium-high heat. Place chicken roulades in pan, seam sides down, and cook until undersides of roulades are golden brown and seams are sealed, 3 to 4 minutes. Cook tops and sides of roulades until light golden brown, approximately 3 minutes.
  7. Place roulades on prepared baking sheet, seam side down.
  8. Bake for 12 minutes. Keep roulades warm by tenting foil over them.
  9. When ready to serve, cut ¼-inch slices from each roulade, discarding ends. Place 2 chicken roulade slices on each Saffron Risotto Round.
  10. Garnish with fresh sage, if desired.
  11. Serve immediately.

Please Note

Chicken roulades can be baked a day in advance, wrapped tightly in foil, and refrigerated overnight. When ready to serve, cut into slices, and place on a foil-lined baking sheet that has been sprayed with nonstick cooking spray. Cover tightly with foil, and bake in a 350° oven until chicken roulades are warm, approximately 5 minutes.

Saffron Risotto

Ingredients

  1. 2 tablespoons butter
  2. ½ cup chopped onion
  3. 1 cup Arborio rice
  4. 3 cups chicken broth
  5. ⅛ teaspoon saffron
  6. 1 cup freshly grated Parmesan cheese
  7. 3 tablespoons heavy whipping cream

Method to follow for making the Risotto

  1. Preheat oven to 375°.
  2. Spray a 9-inch square baking pan with nonstick cooking spray. Set aside.
  3. In an oven-safe sauté pan with a lid, melt butter over medium heat. Add onion, and cook until tender, 3 to 5 minutes, reducing temperature if onions start to brown. Add rice, and cook, stirring constantly, until rice is translucent, 2 to 3 minutes. Add chicken broth and saffron, stirring to combine. Cover with lid.
  4. Bake until liquid is absorbed and rice is tender, approximately 45 minutes.
  5. Fluff rice with a fork. Add cheese and cream, stirring until incorporated. Pat risotto into prepared baking pan. Let cool for 30 minutes, cover tightly with foil, and refrigerate for 8 hours or overnight.
  6. Preheat oven to 350°.
  7. Line a baking sheet with aluminum foil, and spray with nonstick cooking spray.
  8. Using a 2½-inch round cutter, cut 8 rounds from cold risotto. Place rounds on prepared baking sheet. Cover tightly with foil, and bake until warm, 10 to 15 minutes.

“Chicken Burger Marsala”


Chicken Burger

Ingredients for the Chicken Burger

  • ground chicken3/4 tsp.
  • smoked paprika1
  • clove garlic, minced3
  • green onions, minced
  • Kosher salt
  • Freshly ground black pepper2 tbsp.
  • extra-virgin olive oil4
  • slices cheddar4
  • leaves butter head lettuce2 c.
  • Coleslaw 100 gms
  • avocado, thinly sliced1/4
  • small red onion, thinly sliced1
  • jalapeño, thinly sliced4
  • brioche burger buns,

Making of the Chicken Burger

  1. In a large bowl, combine chicken, paprika, garlic, and green onions, and season with salt and pepper. Divide mixture into 4 patties. 
  2. In a large skillet over medium heat, heat oil. Add burger patties and cook, flipping once, until golden and a thermometer inserted into the center registers 165°, 8 to 10 minutes. Top with cheddar, cover, and cook until just melted, 2 minutes. Remove from heat and transfer patties to a plate. 
  3. Stack lettuce, coleslaw, chicken burgers, avocado, red onion, jalapeño, and more coleslaw on top of bottom buns. Close sandwiches with top buns.

Please Note

You can add what ever stuff to add in you preparations, varieties of cheese, jalapeno peppers, onion rings, lettuce, cocktail sauce and many more enjoy with fresh fries.