POTATO MASALA FRY

Potato Masala Fry

Ingredients

Potato-2

Onion-1

Garlic pods- 3

Sambar powder-2 tspn

Chilli powder-1/2 tspn

Mustard seeds-1 tspn

Fennel seeds-1/2 tspn
Curry leaves- as desired

Salt-as required

Oil-2 tspn

Method

Boil the potatoes, peel the skin and make small pieces. Add chilli powder, sambar powder and marinate it.Heat oil in a pan add mustard seeds and fennel seeds. Now add chopped onions, garlic and curry leaves. When onions turns transparent add the marinated potatoes,salt and fry for some time. Serve with curd rice or sambar rice.

EASY DAL FRY

Dal Fry

Ingredients

Moong Dal- 1 cup

Onions-1

Tomatoes-1

Ginger garlic paste-1 tspn

Green chillies-2

Chilli powder-1/2 tspn

Turmeric powder-1/4 tspn

Cumin seeds-1 tspn

Ghee-1 tbspn

Salt-as required

Method

Chop the tomatoes and onions finely. Slit the green chillies. Now heat ghee in a cooker, add the cumin seeds,as it turns brown add onions to it. When onion turns golden brown add ginger garlic paste, green chillies and saute well. Now add the tomatoes and all the spice powder. When tomatoes turns soft add dal to it. Add water to it, say 1 1/2 or 2 cup of water. Add salt and close the lid of the cooker. After 3 to 4 whistles switch off the stove. When the steam gets relased open the lid. If the consistency of the dal is too thin juz keep it sometime in slow flame and add coriander leaves.

Serve hot with rice or roti.

CRISPY FLOUR BISCUIT

Crispy Flour Biscuit

Ingredients

All purpose flour-1 cup

Egg-1

Sugar-1/4 cup

Salt-a pinch

Baking powder-1/2 tspn

Ghee-1/4 cup

Oil- for deep frying

Method

Mix all the ingredients except oil into a soft dough. U can add some water while kneading the dough. Just keep it aside for 15 minutes. Then roll the dough into a thick round, say 1 or 1.5 inch thickness. Then cut it into desired pieces. Now heat the oil in a pan, and deep fry the pieces in medium flame till golden brown. Crispy flour biscuits are ready to serve with tea.

Tips

U can add some 1 tbsp of sooji while kneading the dough to make it more crispier.

PALAK PANEER

Palak Paneer

Ingredients

Spinach- 1 bunch

Paneeer-1oo gms( cut into cubes)

Onions-1

Tomato-1

Green chillies-2

Cumin seeds-1/2 tspn

Ginger garlic paste-1 tspn

Chilli powder-1/2 tspn

Garam masala-1/4 tspn

Turmeric powder-1/4 tspn

Lemon juice-2 tspn

Ghee-2 tbspn

Salt-as required

Method

Wash the spinach, boil the spinach for 3 minutes in high flame by adding little water and pinch of salt. Drain the water, add green chillies to the boiled spinach and grind it coarsely, not very smooth.

Heat the ghee in a pan, fry the paneer till golden brown. Drain the paneer and keep aside. Now in the same ghee add cumin seeds, chopped onions and fry for 3 minutes. Add the ginger garlic paste, once the raw smell goes off add tomatoes and fry for 2 minutes.

Add the chilli powder, garam masala, turmeric powder and saute it. Now add the spinach and paneer. When it starts boiling add some lemon juice. Juz before serving u can add some melted butter to it and serve with naan or roti.

MEAL MAKER RICE

Meal Maker Rice

Ingredients

Basmati rice-1 cup

Onions-2

Tomato-2

Green chillies-3

Ginger Garlic paste- 2 tspn

Soya Chunks-1 cup

Cinnamon-1 " piece

Cardamom-2

Cloves-2

Bay leaves-1

Chilli powder-1/2 tspn

Curd-2 tbsp

Ghee-2 tbsp

Method

Chop the onions, tomatoes. Slit the green chillies. Wash and soak the rice for 15 minutes. Soak the soya chunks in boiling water for 10 minutes. Wash it twice and squeeze out the water completely. Heat ghee in a pressure pan, add Cinnamon, cloves, bay leaves, cardamon. Now add onions, ginger garlic paste and fry till the onions change golden brown. Add the tomatoes, curd, green chillies, chilli powder and saute it for 5 minutes. Add the soya chunks and fry it for sometime.Drain the water from the rice and add it. Fry the rice for sometime. Now add 1 1/2 cups of water and pressure cook it for one whistle. Simmer it for 5 minutes after the first whistle and serve hot with onion raita after the steam gets released.

ENHANCING MY BLOG TITLE

Dear fellow bloggers,

I wish to inform u all that am enhancing my blog title to "LUSCIOUS INDIAN RECIPES", to show my support and respect to Mrs. Usha, who has the same title "sizzling indian recipes" as her blog URL. So I would like to respect her efforts she has put forth in building her blog.

I hope all my fellow bloggers would continue to support me inspite of the change I ve made.

Thank you

PARUPPU URUNDAI KUZHAMBU

Paruppu urundai kuzhambu

Ingredients

To Make Urundai
Channa dal-1/2 cup
Toor dal-1/2 cup
Fennel seeds-1/2 tspn
Garlic pods-5
Onion-1
Green chillis-2
Coriander leaves- chopped finely (as desired)
Salt-as required

For Gravy

Onion-1
Tomato-1
Tamarid- lemon size
Fennel seeds-1/2 tspn
Cinnamon-1"inch piece
Coconut paste- 1/4 cup
Sambar powder- 2 tspn
Chilli powder-1/2 tspn
Coriander leaves- to garnish
Oil-as required
Salt-as required

Method

Soak the dals for 1 hour, drain the water. Coarsely grind it with fennel seeds, green chillies, and garlic pods. Do not add water while grinding the mixture. Now add chopped onions,salt and coriander leaves to the mixture. Make small ball out of it and keep it aside.

Soak the tamarind in two cups of water for 15 minutes and extract the juice. Chop the onions and tomatoes. Now heat oil in a pan, add fennel seeds, cinnamon, curryleaves. Add onions, let it fry for some time. Now add the chopped tomatoes and cook it for 3 minutes. Add the sambar powder, chilli powder and saute it well. U can sprinkle some water at this stage. Now add the extracted tamarind juice, and add salt.

When the gravy boils a little, simmer the stove and add the dal balls u ve made. Dont add all balls into the gravy in one move, add in shifts and wait for 2 minutes before u add the next shift of balls. Add the coconut paste at last. Let it cook for 5 to 8 minutes. Add the chopped coriander and serve hot with rice.

PALAK PULAO

Palak Pulao

Ingredients

Palak- 1 bunch

Basmati rice-1 cup

onion-2

Green chillies- 2

Ginger garlic paste-1 tspn

Bay leaves-1

Cumin seeds-1/2 tspn

Cloves-2

Cinnamon-1" piece

Chilli powder-1/2 tspn

Curd-1 tbsp

Ghee-1 tbsp

Salt-as required

Method

Chop the onions and spinach. Slit the green chillies.Heat oil in a cooker, add the cinnamon, cloves, bay leaves, cumin seeds. Now add the onions, ginger garlic paste, green chillies and saute it till the onion turns golden brown. Add the spinach and fry it well. Now add the curd, chilli powder,salt and saute it. Add the rice now and fry for 2 minutes. Now add water required to cook the rice and pressure cook it. Simmer it for 5 minutes after the first whistle if u r using basmati rice. Serve hot with any raitha.

BADUSHA

Badusha

Ingredients

For Dough

Plain flour-2 cups

Curd-1/2 cup

Ghee-1/4 cup

Baking powder-1/2 tspn

Salt-a pinch

Oil- for frying

For Sugar Syrup

Sugar-2 cups

Water-1/2 cup

Method

Melt the ghee in a bowl, add baking powder and beat well. Next add the curd, a pinch of salt to i and mix off well. Add the maida little by little and make a dough, the dough should be soft.

Keep the mix covered with a cloth for 2 hours.

Prepare sugar syrup to one string consistency and keep it aside.

Now take the mix, make small round balls. Flatten it a little and make depression in the centre with thumb. Heat oil in a pan, then fry the badushahs in low heat till golden brown. Remove from the oil and drop into the sugar syrup. Allow it to soak for 5 to 10 minutes.

After tat place them in a plate and garnish.

DAL DOSA (ADAI)

Dal Dosa

Ingredients

Rice-1 Cup

Channa Dal-1/3 cup

Urad Dal-1/3 cup

Tuvar Dal-1/3 cup

Moong Dal-1/3 cup

Fennel seeds-1 tspn

Garlic pods-5

Onions-2 (medium sized)

Cumin seeds-1 tspn

Chilli powder- 1 1/2 tspn

Turmeric powder- a pinch

Salt-as required

Oil-as required

Method

Mix rice, channa dal, urad dal, tuvar dal,moong dal in a large vessel.Soak in water for about 2 hours. Grind the soaked mixture coarsely with garlic pods,fennel seeds and salt.

Chop the onions finely. Add the onions, chilli powder, turmeric powder, cumin seeds to the mixture and make dosa batter consistency. U can also add grated coconut to it.

Heat the tawa pour some batter and spread in circular motion. Spread one spoon of oil around the dosa and cook on both sides till golden brown. Serve hot.

ONION PAKORA

Onion Pakora

Ingredients
Onions-2
Besan flour-2 cups
Green chilly-2
Coriander leaves-finely chopped
Hing-1/2 tspn
Bread slice-1
Salt-as required
Oil- to deep fry

Method

Slice the onions finely. Chop the green chillies. Add all the ingredients together. Mix well and make a thick batter, such that the onion should be well coated.Heat the oil in a pan. Take out a lump of the onion pieces and drop it loosely in the oil. Fry till it becomes golden brown.Serve hot with ketchup or chutney.

RASGULLA

Rasgulla

Ingredients

Milk-5oo ml
Lime juice or vineagar-1/4 cup

Sugar-1 1/2 cups

Water-3 cups

Method

Mix the lime juice or vinegar with 2 tspn of water. In a pan boil the milk. When it starts boiling add the lime juice or vinegar and stir continuously until the milk curdles continuously. Now take the pan and strain the whey water using a muslin cloth. Wash the paneer in cold water so as to remove the smell or sourness of lime juice and drain the water completely by squeezing the muslin cloth. Now take the panner, place it in a clean place and knead for 5 minutes, make a soft smooth dough out of it. The better u knead, the tastier will be the rasgullas.

Now make small smooth balls from the paneer. In the meantime, mix the sugar and water in the pressure cooker and bring it to a boil. When it starts boiling add the panner balls and close the lid. If u have many panner balls cook in two shifts as the panner balls would expand double their size while cooking in sugar syrup.

Cook in medium flame, after the first whistle simmer it and cook for another 5 minutes. When the pressure gets released open the cooker and take out the rasgullas. If u feel like making the consistency of the sugar syrup thick, add some more sugar to the sugar syrup and boil. When u get the desired consistency take the sugar syrup and add the rasgullas to it. Refrigerate the rasgullas and serve chilled.

Tips

U can add elachi powder or saffron in the sugar syrup.

EGG CHICKEN FRY

Egg Chicken Fry

Ingredients
Chicken-1/4 kg
Egg-1
Corn flour-1 1/2 tbsp
Soy sauce-1 tspn
Pepper powder-1 tspn
Lemon juice-1 tspn
Ginger garlic paste- 1 tspn
Salt- as required
Oil- to deep fry

Method

Cut the chicken pieces into thin strips and clean it. Marinate the chicken pieces with pepper powder,lemon juice, ginger garlic paste for 20 minutes. Now crack the egg into a bowl, add corn flour,soy sauce,salt. Mix well and make a batter. Heat the oil, dip the marinated chicken pieces into the batter and deep fry it. Fry till the chicken pieces turn golden brown. Serve hot.

Tips

If u like having the chicken pieces more crispier u can roll the chicken pieces in bread crumbs after dipping it in the batter and then fry it.

SIMPLE CHICKEN GRAVY

Simple Chicken Gravy

Ingredients

Chicken-1/4 kg
Onions-2
Tomato-2
Chilli powder-2 tspn
Coriander powder-3 tspn
Garam masala-1/2 tspn
Pepper powder-1 tspn
Cinnamon-1"inch piece
Cloves-2
Ginger garlic paste-1 tspn
Kasuri methi-1 tspn
Oil- as required
Salt-as required

Method
Clean the chicken and marinate it with ginger garlic paste for 15 minutes.Chop the onions and tomatoes. Heat oil in a pan, add the cinnamon, cloves and then the onions and fry it well till the raw smell goes off. Now add the tomatoes and saute well.

Add the chilli powder, coriander powder, garam masala and mix off well. Add some water while mixing the masala as there are chances for it to get burnt. Now add the marinated chicken pieces,salt and fry it for 3 minutes. Add some 2 cups of water so as to allow the chicken to get cooked well.



When the chicken gets cooked and the gravy thickens , add the pepper powder, kasuri methi and mix it well.

Serve hot with ghee rice or roti.

Tips

Coconut milk can be added to the gravy to enhance the taste.

GHEE RICE

Ghee Rice

Ingredients

Basmati ric-1 cup

Coconut milk-1 1/2 cup

Onion-2

Green chillies-3

Ginger garlic paste-1 tspn

Cinnamon- 1" piece

Cloves-4

Bay leaves-1

Ghee-4 tbsp

Salt-as required

Method

Chop the onions lengthwise, slit the green chillies.Wash and soak the basmati rice in water. In the meantime, heat ghee in a presure cooker and add cinnamon, cloves and bayleaves. After that add the onions and saute well till the color changes, add ginger garlic paste,green chillies and fry well. Care should be taken as the ginger garlic paste would stick to the bottom, so mix it well. Now drain the water from the rice and add it to the pressure cooker and fry it for 2 minutes.

Add 1 1/2 cups of coconut milk, salt and wait till it starts boiling. Now close the lid and pressure cook it for 1 whistle. After the whistle, simmer it and let it cook for another 5 minutes. When the pressure gets released transfer the ghee rice to a serving bowl and serve with chicken gravy or onion raitha.

MUGHLAI DOSA

Mughlai Dosa

Ingredients
Plain flour- 3 cups
Egg-2
Onions-1
Green chilly-2
Coriander leaves-2 tspn
Turmeric powder-1/2 tspn
Pepper powder-1 tspn
Cumin seeds-1/2 tspn
Salt-as required
Oil-as required

Method

Beat the eggs. Add the remaining ingredients, mix off well. Add some water and make a dosa batter consistency without forming any lumps. Heat the tawa, pour the batter, spread it and add oil.

When it changes color turn it and pour oil again. Cook till it becomes golden brown.

Serve hot with coconut tomato chutney.

SPICY CHICKEN SOUP

Chicken Soup is the best remedy for cold. Sipping the hot soup and breathing in the steam helps clear up congestion. Amino acid released from the chicken during cooking chemically resembles the drug acetylcysteine, prescribed for bronchitis and other respiratory problems. Spices that are added to chicken soup like garlic and pepper work the same way as modern cough medicines, thinning mucus and making breathing easier. Now lets know how to make a spicy chicken soup, an apt soup for this climate.

Spicy Chicken Soup

Ingredients

Chicken-1/4 kg

Onion-1

Tomato-1

Green chilly-2

Bay leaf-1

Turmeric powder-1 tspn

Salt-as required

Oil-as required

To Grind

Pepper-2 tbsp

Garlic pods-5

Cumin seeds-1tspn

Fennel seeds-1/2 tspn

Method

Cut the chicken into small pieces. Clean and drain the water. Grind the mixtures given under "to grind" coarsely. Slice the onions lengthwise. Chop the tomatoes. Slit the green chillies. In a pressure cooker add the chicken, half of the onion, tomatoes, green chillies, ground mixture, turmeric powder, a tspn of oil,salt and 3 cups of water. Let it cook for 5 or 6 whistles.

Now heat a pan add some oil and saute the bay leaf and the remaining onions. Add this to the soup mixture and heat it again for a minute. Garnish it with coriander leaves.

Tips

Gingelly oil enhances the taste of the soup.

Chicken with bones makes this soup taste the best.

RAJMA MASALA

Rajma Masala

Ingredients
Rajma-1 cup
Onion-2
Tomato-2
Cumin seeds-1/2 tspn
Garam masala-1 tspn
Chilli powder-2 tspn
Green chilly-2 nos
Coriander powder- 3 tspn
Oil-as required
Salt- as required
Butter-1 tspn
Coriander leaves- as desired

Method

Soak the rajma in water 6 to 7 bours. Wash the rajma, and pressure cook it for 5 whistles. When the pressure gets released strain the rajma and keep the liquid aside. Chop the onion and make a paste out of it. Finely chop the tomatoes and green chillies. Heat oil in a pan add the cumin seeds, onion paste and saute it till the raw smell goes off.

Now add the finely chopped tomatoes, chilli powder, green chillies, coriander powder, garam masala, salt and mix well. Add the rajma water and let it cook for few minutes. Now add the cooked rajma and turn around a few times over high heat. Bring it to a boil and simmer it till the gravy is well blended.At last add butter and coriander leaves. Serve hot with roti.

SEEYAM

Seeyam

Ingredients

Raw rice-1 1/2 cup

Urad dal-1 1/4 cup

Maida-4 tbsp

Salt- as desired

Oil-to deep fry

For Filling

Bengal gram dal-1 1/2 cup

Grated fresh coconut-1/2 cup

Sugar-2 cups

Cardamom powder- as desired

Method

Soak the rice and dal together for 3 hours. Grind the rice and dal to a smooth paste, add the maida to the mixture and mix well. The batter should be of poring consistency juz like the dosa batter.

Now pressure cook the dal and remove the excess water, grind it without adding water. Heat the pan add the grinded dal, now add sugar.

Mix it continuously till the filling becomes thick, at last addd the grated coconut, cardamom powder and mix it well. Remove the filling from the stove after some time, let it cool. Make some small balls. Now dip these balls in the rice batter to coat completely and fry in oil till golden brown.

CREAMY PANEER CAPSI

Creamy Paneer Capsi

Ingredients

Paneer-200 gm

Onion-2

Capsicum- 1 (large)

Tomato-4

Chilli powder-1/2 tspn

Garlic pods-4

Ginger-1" piece

Cinnamon- 1" piece

Cloves-4

Lemon juice-2 tspn

Tomato sauce-2 tbsp

Butter-4 tbsp

Sugar-1 tspn

Salt- as required

Kasuri methi-1 tspn

Method

Chop the onions and capsicum as shown in the picture below.

Heat 1 tspn of butter in a pan and fry the capsicum for 3 minutes and keep it aside. Then heat 1 tspn of butter and fry the onions for 3 minutes,keep it aside. Heat 1 tspn of butter again and add the cloves, cinnamon,ginger, garlic and fry for 2 minutes,keep it aside.

At last add the chopped tomatoes by adding butter and fry for sometime till it gets cooked well. Now grind the cooked tomato along with the fried ginger, garlic,tomato sauce,chilli powder, sugar and lemon juice.

Heat the reamining butter and add the grinded mixture, fried capsicum and onions. Let it cook for 2 minutes. Now add the paneer and cook for a couple of minutes. At last add kasuri methi and mix off the masala well. Creamy paneer capsi is now ready to serve with roti or poori.