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Recipe Name. |
Description of the
Recipes. |
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Aripathiri (Rice flour chapathi)
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Posted on 20 April 2003 @ 13:03:39
Ingredients
Rice flour - 1 cup Water - 1-1/2 cup Salt - 1/2 teaspoon Coconut milk - 1 cup
Method:
Boil water and salt add the rice flour and mix well and take it of from fire. Cool and knead the dough well. Shape into small balls and roll out the balls into thin chapathi. Heat a tava and place a chapathi on it. After few seconds turn it over. When it puffs up remove it from the tava. Before serving dip each chapathi in coconut milk. Serve with mutton or chicken curry. Making time: 1 hour Makes: 3 serving Shelf life: Best fresh
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Jeeraka Kanji (Cumin Flavour Rice Soup)
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Posted on 20 April 2003 @ 13:02:46
This recipe is a speciality for Ramazan
Ingredients
Rice - 250 gms Coconut - 1/2 Cumin seed - 2 teaspoon Turmeric powder - 1/4 teaspoon Small onion - chopped 1 tablespoon Salt to taste.
Method:
Grind coconut, cumin seed, turmeric, and onion to a smooth paste. Wash and cook the rice in sufficient water till well cooked. Add the ground mixture, salt and sufficient water. Boil again for few minutes and remove from fire. Serve hot. Making time: 1 hours Makes: 6 serving Shelf life: Best fresh
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Arikkadukka (Stuffed mussels)
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Posted on 20 April 2003 @ 13:01:06
Ingredients
Medium sized mussels - 25 nos. Par Boiled rice - 400gm Coconut grated - 1/2 Aniseed - 2 teaspoon Cumin seed - 1teaspoon Small onion - 10 nos. Oil - for frying Salt - to taste
For Masala: Chilli powder - 2 table spoon Turmeric powder - 1/2 teaspoon Garlic - 5-6 cloves Aniseed - 1 teaspoon Salt - to taste
Method:
Scrape and remove the entire dirt from the mussels. Wash them several times in cold water till clean. Drain the water. Cut each one half way down. Keep aside to remove excess water. Soak rice in hot water for 4-5 hours. Wash and drain the excess water. Add all the ingredients, except oil to the rice and grind the rice to a smooth thick paste. Stuff each mussel neatly with rice paste. Steam it till done and remove from fire cool and remove the shell. Mix the ground masala in a little water and make a thin batter. Heat oil. Dip each mussel in masala and shallow fry till done. Remove and drain the excess oil and serve hot. Making time: 2 hours Makes: 6-7 serving Shelf life: Best fresh
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Mutton Biriyani
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Posted on 20 April 2003 @ 12:58:45
Ingredients
Mutton - 1kg Basmathi rice - 1kg Onions - 500gms Garlic - 50gms Ginger - 50gm Green chillies - 100gms Coriander powder - 3 teaspoon Turmeric powder - 1 teaspoon Red chilli powder - 1/2 teaspoon Tomato - 300 gms Poppy seeds - 2teaspoon Fresh coconut - 1/2 cup Coriander leaves - 1small bunch Mint leaves - 1 small bunch Curd - 1 curd Lime juice - 4table spoon Ghee - 5 table spoon Oil - as required Cashew nuts - 50 gms Raisins - 50gms Garam masala powder - 2 teaspoon Salt - to taste
For garam masala powder: Cinnamon - 2" piece Cardamom - 3-4 Cloves - 3-4 Nutmeg - 1/4 Aniseed - 1/2 teaspoon Cumin seed - 1/2 teaspoon Mace - 2 strand All these garam masala items should be sun dried and powdered
Method :
Cut and clean the mutton in big pieces. Slice the onions, grind green chillies, ginger and garlic. Grind poppy seeds and fresh coconut and keep aside. Chop coriander leaves and mint leaves. Heat a pressure cooker and add oil and 3/4 of sliced onion and fry till transparent. Add ginger, garlic and green chillies and fry for 2- 3 minutes Add the coriander powder, chilli powder, turmeric powder, garam masala, and saute for some time and add the chopped tomatoes and fry for some time. Add the mutton and fry for a few minutes and add curd and salt Cover the cooker and cook on slow fire for 15 - 20 minutes. When mutton is cooked add the ground poppy seeds and coconut and heat for few minutes and keep aside. Wash and drain the water from the rice. Heat ghee and add rice and fry for 4-5 minutes. Add salt and double quantity of water and cook till the rice is cooked. Remove from fire. Heat heavy-bottomed vessel and fry onions, cashew nuts, and raisins and keep aside. Take a vessel and pour some rice and spread little coriander, mint leaves, lime juice and fried onion and cashew nuts and raisins. Put one layer of mutton over that and repeat the process till all rice and mutton are over. Preferably do three layers. Cover with a heavy lid and put dish in oven or place some coals on top for 10 minutes. Serve with curd kachumber and papad. Making time: 2 hours Makes: 4-5 servings Shelf life: Best fresh
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Mutta Mala And Kinnathappam (Egg Snow With Yellow
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Posted on 20 April 2003 @ 12:57:13
Ingredients
For Mutta Mala: Eggs - 15 Sugar - 500gms Water - 3cups
For Kinnathappam: Eggs - 15 Cardamom powder - 6 nos. Left over syrup from mutta mala
Method For Mutta Mala:
Separate the yolks and whites of the egg. Keep the whites for kinnathappam. Strain the egg yolk through a muslin cloth into a clean dry bowl. Clean a coconut shell and make a very small hole at the center. Put sugar and 2 cups of water in a wide heavy vessel. Add a little egg white, rubbing it well. Place it on the fire. When it boils remove all the scum. Remove it from the fire and strain through a muslin cloth. Heat it again and make syrup of one string consistency. Take the coconut shell and fill it with egg yolk, stopping the hole with the finger. Remove your finger and pour the yolk in the boiling syrup in a circular motion to form chain like strings. Pour it continuously until the egg yolk in the shell has all been used up. By this time the yolk will be cooked. Reduce the heat and sprinkle a little cold water. Remove the egg strings from the syrup with out breaking them. Spread in a thali and keep slightly raised to remove the excess syrup. Use up all the eggs yolks this way. When the syrup becomes thick add a little water to bring it back to one string consistency. Arrange the mutta mala or the garlands in a large plate and put kinnathappam in the middle. Note the left over syrup can be used for kinnathappam. Method for Kinnathappam: Beat the egg whites well. Cool the mutta mala syrup and add it to the egg white. Beat till frothy. Add cardamom powder. Heat water in pressure cooker. Grease a wide vessel and pour in the beaten egg white. Steam it in the pressure cooker till firm. Remove and cool. Cut into diamond shaped pieces and serves with the muttamala. Note: Duck eggs are better because the yolk will be red Making time: 1 hour Makes: 4-5 serving Shelf life: Best fresh
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Unnakayi (Banana Rolls)
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Posted on 20 April 2003 @ 12:56:19
Ingredients
Half ripe nendran banana- 2 nos. Eggs - 2 nos. Sugar - 2-table spoon Raisins - 1 tea spoon Cashew nuts chopped - 1 tablespoon Fresh grated coconut - 1 tablespoon Ghee - 2 tea spoon Oil for frying Cardamom powder - To taste
Method:
Cut the banana into two and steam and remove the skin and the black seeds in the center. Grind the banana to smooth dough with out adding any water. Keep aside. Mix the eggs with sugar. Heat 2 tsp. of ghee in a saucepan. Add the egg mixture and stir it well till it reaches scrambled egg consistency. Add the cashew nuts, grated coconut and raisins. Remove from the fire and add cardamom powder. Oil your palms and take small balls of the ground banana. Flatten on your palm into a small purr. Put 2 tsp. of scrambled egg in it. Fold the edges and press lightly. Now roll it with your hands, and shape it like rolls. Heat oil and deep fry to golden brown and remove and serve hot. Making time: 1 hour Makes: 6 unnakayi Shelf life: Best fresh (with out frying stays in the refrigerator for 1 week)
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Alisa (Cracked Wheat With Mutton Porridge)
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Posted on 20 April 2003 @ 12:53:33
Ingredients
Cracked wheat or dhalia - 200 gms Mutton - 1/2 kg Small onion - 2tsp chopped Onion - 1 big Cinnamon - 1 piece Ghee - 4 table spoon
Method:
Cook the wheat with mutton, big onion and cinnamon in sufficient water till the wheat is very soft. Remove from the fire and mash it well with a masher. Keep it aside. Heat ghee and fry chopped onion till golden brown. Remove from fire. Add the ghee and onion to the mashed wheat and stir. Serve hot with sugar. Making time: 1 hour Makes: 4 serving Shelf life: Best fresh
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Meen Pathiri (Steamed Rice Flour Pie With Fish)
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Posted on 20 April 2003 @ 12:52:17
Ingredients
For pathiri: Rice flour - 3 cup Water - 3-1/2 cup Aniseed - 3 teaspoon Salt - 1 teaspoon Small onion - 25 - 30 nos. Coconut - 2 cup
To Marinate The Fish Mackerel or pomfret - 12 pieces Red chilly powder - 2 teaspoon Turmeric powder - 1 teaspoon Ginger - 1 small piece Garlic - 4-5 cloves Salt - As required Oil - To fry
For The Fish Masala: Onion - 6nos Green chillies - 6nos Ginger - 1 small piece Tomato - 4nos Coriander powder - 4 teaspoon Red chilly powder - 2 teaspoon Turmeric powder - 1/2 teaspoon Garam masala - 1/2 teaspoon Curry leaves - 1 stalk Salt - To taste Oil - 2-table spoon
Method:
To marinate the fish:
Clean and cut the fish and apply the ginger garlic paste, red chilly powder, turmeric powder and salt Marinate it for 1 hour and fry it in oil and keep aside. For the fish masala
Heat 2-table spoon of oil and saute onion and green chillies. When the onion becomes transparent add ginger and curry leaves. Stir for a while and add coriander powder, chilly powder, and garam masala and turmeric powder. Add the tomatoes and stir well. Add 1/2 cup water and 1 cup of the coconut mixture, which was kept aside. Simmer the flame for a while. Add the fried fish to it and keep on the fire for few more minutes. Remove from fire and cool. For Pathiri:
Boil water and salt add the rice flour and mix well and take it of from fire. Knead the dough well. Keep aside. Grind small onion, aniseed and coconut and keep 1-cup aside. Rest ground small onion, aniseed and coconut knead well to the dough. Oil your palms and shape into small balls and flatten it like a chapathi. Make one more of the same size. Place a piece of fish and some masala on one pathri and spread evenly cover with another pathiri. Press the edges well with oiled fingers. Make the remaining the same way. Place a cooker with water on the fire. Put the lid with holes. Arrange one or two pathiris filled fish in a vessel and steam for 10 minutes or till done. Remove from the vessel and serve hot. Making time: 2 hour Makes: 12 pathiris Shelf life: Best fresh
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Adaku Pathiri (Layered Rice And Egg)
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Posted on 20 April 2003 @ 12:51:35
Ingredients
For egg batter Egg - 4nos Sugar - 4-table spoon Coconut milk - 4 table spoon Salt - A pinch Turmeric powder - A pinch Cardamom - 3nos
For rice batter: Rice flour - 4 desert spoon Coconut milk - 350ml Sugar - 5-table spoon Salt - A pinch Cardamom - 4 nos. Ghee - As required
Method :
For egg batter, beat the eggs and sugar and add the rest of the ingredients and keep aside. For rice batter, mix rice flour, coconut milk, sugar, pinch of salt, cardamom and keep aside. Now both the batters are ready for steaming. Take a pressure cooker and pour some water and keep a greased small vessel in it. Pour 4-table spoon of rice batter into the greased vessel and steam it till it is done. Spread 1 teaspoon of ghee evenly on the cooked layer. Now pour 2-table spoons of egg batter and steam till done. When egg batter is cooked pour again 4-table spoons of rice batter and steam it. No need to apply ghee on the egg batter. It should be applied only on the rice batter. Repeat the layers till both the batters are over. When all batter is over steam it again for 2-3 minutes and switch off the gas. Cool and remove from cooker and cut it into desired shapes and serve as a snack. When cut you can see the layers of white and yellow. Making time: 1 hour Makes: 4 -5 servings Shelf life: Best fresh
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Kabargah Ta Tabaq Maz
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Posted on 20 April 2003 @ 12:50:31
It means Fried Pre-cooked Mutton Pieces.
It is a gravy-less fried meat preparation, generally served as a last meat course by Kashmiri Pandits, and is very delicious.
Ingredients
1 kg About 2" x 4" oblong pieces of Mutton from Ribs with fatty layer and skin intact, and each piece with 2 or 3 Rib Bones. 250 gms ghee 1 cup curd 2 tsp Red Kashmiri Chili Powder 1 tsp Ginger Powder 1 tsp Aniseed Powder 1 tsp Turmeric Asafoetida - a pinch 1 tsp garam masala 2 tsps salt 1/2 cup Milk 2 nos. cloves
Method:
In a 'Patila', of about 3 litres capacity, pour 1/2 litre of water, and the l/2 cup of milk. Add turmeric, ginger and aniseed powders along with cloves, a tsp salt and the asafoetida. Stir and place the meat pieces in the 'Patila', and boil on a medium flame. After l/2 hour or so, when the meat becomes tender, and almost all water gets absorbed and evaporated, remove the 'Patila' from the stove and let it cool down to some exetent. In a bowl, add to the curd, the chili powder, garam masala, and a tea spoon of salt, and make a batter of these by beating with a spoon, or by means of a hand churner. Take out the cooked meat pieces from the little gravy left, which, after straining, can be used for some soup or mixed with the above batter. Keep aside the meat pieces. Heat the ghee, in a kadai, on slow fire and deep fry the meat pieces on by one, after dipping each in the prepared batter. Fried brown, these 'Kabargah' pieces are ready to be served piping hot. Note:
'Tabaq Maz' varies from 'Kabargah', because of its last process of cooking. Instead of deep trying in ghee, as in case of 'Kabargah', in this case, the cooked and battered pieces of cooked meat, are placed in baked clay plates, called 'Tabaqs' or 'Tabchi' in Kashmiri, after smearing 'Ghi' inside the plates. Covering, each plate with another 'Tabaq', the rims are sealed with kneaded wheat flour dough. These 'Tabaqs' are then placed on a slow fire of live charcoals or smokeless burning cow-dung cakes to that the meat pieces get sauteed, in an hour or so, to a deep brown colour. Some live coals are also placed on the top of these 'Tabaqs'. This slow steam cooking of meat getting grilled in earthenware plates, imparts a special flavour and aroma to the Dish.
Remember that this Dish should always be served steaming hot.
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