How to make Chicken 65

My favorite snack time dish is chicken 65. Very popular in restaurants and fast food menus. But with the right use of spices the same restaurant quality can be acquired with ease at home. I tried out various ways of making it, finally I got the exact taste that I like. Below is the video of chicken 65 prepared by one of favorite chef sanjay thumma. I tried it and it turned out great, but next time I made the same dish but mixed the red colour with a cup of curd and added it to the pan. By doing this it made the dish juicier. Well u can even try out the recipe as it is or make some modifications like i did. Leave me a comment with your experiences.



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Mamidikaya Mamsam (Mango Mutton)

One of the most interesting recipes I learnt from my grandmom is the Mango mutton (lamb) which is a very popular recipe in Andhra pradesh. I fell in love with it from the first time I tasted it and now I am passing on the love to my husband. This Indian dish has a tangy and spicy flavor.

Ingredients:

1 kg lamb cut in small pieces
1 green mango peeled and cut in small pieces
1 small onion chopped finely
2 strands curry leaves1 cup coriander leaves
2-3 green chilies
2 tbs red chili pwd
½ tbs turmeric pwd
3-4 tbs of cooking oil
1 cup water
Salt to taste

Procedure:

Take the lamb pieces and add red chili pwd, turmeric pwd, salt and let it marinate for 15 minutes. Take a pan and add oil, when the oil is hot add the chopped onions and green chilies and sauté for few minutes. Add the marinated lamb and throw in few of the curry leaves and coriander leaves and cover it with lid and cook for 10 minutes on a medium flame. Fry the lamb till u see oil oozing out ,then add the mango pieces and water and rest of the curry leaves and cover it with a lid. Cook till the meat is tender, you can pressure cook the lamb, but if your lamb is tender then do not pressure cook it. Garnish it with coriander leaves. This curry goes really well with plain rice.Let me know how the recipe ended up for you.
P.S : In my first post, I have said that I wanted to see if I could make any money $$$ on the side from this cooking blog. Till now I made 21 cents… which is not bad I guess. May be I would celebrate when it reaches a $1 and post one more of my favorite recipes.

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Wonderful Vegetable Kurma

Today’s dish is a treat to all those who love their veggies, its vegetable kurma. This kurma is very mild yet flavorful mughlai dish. Kurma is traditionally made with meat or vegetables in a creamy yogurt sauce

Ingredients:
2 potatoes -cut in cubs
1cup cauliflower
1 cup green beans -cut in one inch pieces
1 cup fresh peas
1 cup carrots-cut in pieces
1 large tomato
2 onions finely chopped length wise
1 cup mint leaves
1 cup coriander leaves
3-4 green chilies
1 tbs ginger garlic paste
1 cup yogurt well beaten
1-2 tbs red chili pwd
½ tbs turmeric pwd
Salt to taste

Whole garam masala i.e
4 green cardamoms
3 cloves
1 cinnamon stick
2 bay leaves

Ingredients to grind:
3-4 tbs of poppy seeds
½ cup coconut
Grind those two ingredients together and keep it aside.

Procedure:
Take a heavy pan add oil and when the oil is hot enough add the whole garam masalas sauté for few minutes, then add the chopped onions ns green chilies .When the onions turn transparent add ginger garlic paste, fry till it turns brown. Add the mint leaves and sauté for few seconds and add the veggies (u can boil the veggies and add) and mix well. Add turmeric pwd, chili pwd and salt.
Cover it with a lid and let it cook for few minutes. Add the grinded mixture and chopped tomatoes, add a cup of water and let it cook in a low flame. When the oil starts oozing, turn off the stove and add the yoghurt and mix well. Garnish it with chopped coriander. Serve hot with chapathi, naan of rice.

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Gajar ka Halwa (Carrot halwa) - Indian sweet

Enjoy the taste of Traditional and popular sweet recipes of India. Have a craving for Indian Sweets, Indian Desserts and Puddings? If yes you're in the right place! Indian sweets are usually based on sugar or jaggery. With enough practice, Sweets can be prepared in a jiff. Many of the dessert recipes however don't require the use of sugar syrup and can prepare like any other dish. Gajar ka halwa is very tasty Indian sweet. Gajar ka halwa is well liked all over the world.

Ingredients:
2 number cardamoms, skinned and crushed fine
4 cup carrots, grated finely
1 tbsp cashew nuts
1 tbsp chopped almonds
1 tsp raisins
3 tbsp curdled milk or (ricotta cheese)
2 tsp ghee(clarified butter)
4 cup Milk
1 cup sugar

Procedure:
Take a heavy based open pan and add ghee, roast dry nuts in ghee
Put milk and grated carrots in a heavy base deep saucepan and bring it to boil. Cook over medium heat until all the milk gets dried up. You should stir the mixture occasionally to prevent any sticking add sugar when u see ghee oozing out,add curdled milk or koya and cook for few more min.
Serve hot .It goes really well with vanilla ice-cream Please take the time to let us know what you think about this recipe

Please take the time to let us know what you think about this recipe..:)

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Delicious Masala Dosa (Indian Pancakes)

Hi there, today I am going to post my favorite breakfast i.e. dosa (Indian Pancake).There are so many varieties of dosa but my all time favorite is masala dosa (delicious).

Dosa Batter ingredients:
150 g Raw rice
50 g Urad dal
10 g Poha; (pressed rice)
5 Methi seeds; up to 7
Salt to taste

Instructions for Dosa Batter:
Wash the urad dal, raw rice and methi seeds. Soak them in a little water along with poha and cooked rice for at least an hour. Grind to a smooth paste with a little water. Cover and keep aside for at least five hours. Add salt to taste and mix well.

Masala ingredients:
2-3 potatoes
Boiled and pealed
2 green chilies
1 onion cut length wise
1 inch ginger finely chopped
¼ tbs turmeric powder
For tempering
1 tbs chana dal
1 tbs urad dal
½ tbs mustard seeds
10 curry leaves

Procedure for making masala:
Boil the potato, peel and cut it in small pieces. In a pan pour oil; add the tempering ingredients, when the tempering starts to splutter add chopped ginger. Add sliced onion and green chili (cut in round) and sauté well. When it turns brown add boiled potato, turmeric powder and salt. Mix well and Remove from stove.

Preparation of masala dosa:
This batter can be used as basic batter for preparing masala dosa, sada dosa, onion uttappam, Mysore masala dosa, spring dosa, etc. The batter is enough to make about four to six dosas. Pour grinded mixture on the frying pan and spread it evenly in a circular outward motion. Keep the potato masala in the middle and fold it from both sides. Cook both the side of dosa until it turns brown. Serve with coconut chutney and sambhar.

Enjoy and Please leave comments...:)

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Hyderabadi Dum Biryani

Today i am going to post my first recipe, a very popular dish from where i come, a typical authentic biryani from the land of nizaams,Hyderabad. Hyderabadis love Chicken biryani and mutton biryani. For Chicken Biryani there are two ways of preparing biryani that is kacchi biryani and pakhi biryani. Kachi biryani is the original way of making nizam style of biryani which requires lot of cooking time and lot of patience. For a faster way of preparing biryani pakhi biryani is the way to go. The basic difference between the two is, in Pakhi biryani the meat and the rice are half-cooked. It has the same flavor as Kachi biryani and It has got great taste...i hope you will like it..

Ingredients:
1 kg basmati rice
½ cup chopped mint leaves
4-5 green chilies
1 tbs black cumin (shahjeera)
2 bay leaves
2-3 tbs oil
Salt to taste

For biryani masala:
2 number bay leaves
1 tsp black cumin (shahjeera)
2 cinnamon sticks
8 piece cloves
2 tbsp coriander powder
1 tbsp cumin powder
2 tbsp fried onion
9 number green cardamom
9 number pepper corns
1 tbsp meat tenderizer (Pomegranate seeds)
1 tsp red chilli powder
1/4 tsp turmeric powder
1 star anise
1 nutmeg
1 mace

Grind all the above ingredients and keep them aside. You can make this in huge quantity and store it in a refrigerator in an airtight container.

Ingredients for Marination:
1/2kg chicken cut in big pieces
1 cup chopped coriander and mint leaves
1/2 cup curd
1 tbsp ginger garlic paste
salt to taste
biryani masala
2-3 tbs lime juice

Mix all the ingredients mentioned above with chicken for about an hour. Soak the rice in water and keep it a side. Boil water in a big container and add salt, chopped mint leaves, chilies, shah jeera, bay leaves and oil. Once the water is boiling add soaked rice. Let it cook till the rice is half done and then strain the water and remove the rice. Take pan, add oil and add the marinated chicken to it. Cook the meat till it is half done and keep it aside.

Now comes the fun part layering all the rice and meat. Pre-heat the oven to 350 C ,take a big pot, add a layer of marinated chicken and then on top of it add a layer of rice. Sprinkle some fried onions, then add the remaining chicken and the remaining rice on the top. Mix saffron in milk for a minute and pour it over the rice and sprinkle some more fried onions and cover it with a lid or a silver foil. Don’t let the steam escape and let it cook for 20 minutes.

Garnish with boiled egg and serve hot with Raita and Mirchi ka salan. Please leave comments with your experience.

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My Journey...

Let’s get Started

Hello people and welcome to my new blog, a food portal of all desi recipes inlcuding my favorite DOSAS (Indian pancakes), Chicken Biryani, Mutton Biryani and many more. I am a big time food lover who needs her food to be just the way she likes it, quick, spicy and delicious!!! Here, I am going to share with you all the tasty food recipes i have learnt over the years.

I began cooking when I got married and moved to US. Being Married teaches you a lot, and cooking is one of them! The first month my husband survived mainly on instant noodles because i would not eat him outside. After the intial trial and erros, I decided that it was time I did some serious cooking. So I called up my mom, my grandmom, my mother-in-law back in india and started writing down all the recipes i could think of.

I still remember the first time i made idlis, which turned out to be stone like and all burnt up. With that intial failure i continued my crash course of how it was made, and what i did wrong and what could be added to make better. It wasn’t long before I realized I enjoyed cooking, and why not, I was good at it! It was always a proud moment for me when my husband gives compliments on my culinary skills and even more when he shared my amazing cooking skills with family and friends.

So get ready, fire up that stove and allow me to take you on a cooking ride with some delicious indian recipes. A journey so good, you’ll be coming back for more.

Put on the apron, line up your spatulas and Let's get ready to Rock n Roll!

Hello??… everyone out there

I decided to start my own food blog. Why? Because I spent the last two days drooling over other food blogs instead of getting any work done.

I am a homemaker and i've came to notice that i spend half of my day looking foor good food blogs (Apart from all the indian shopping sites) ......Well why dont i put that time in making my own blog? Also see if i can make some money doing this as well....Posting good indian recipes would be my number one priority but if i can some '$$$' while making my blog artistic, i would be more than happy . I will also be posting one money making or getting free traffic link with each of my posts. So if you are a blogger like me just starting out you can get all the information you need to add on your blog.

So before I lose any more sleep over it, let’s give this a try shall we?