OKRA SPICY CURRY

BENDI SPICY CURRY…….An authentic  konkani recipe made from Okra/ladyfinger/Bendis…..in konkani we say Benda phanna upkari…..A very delicious, spicy curry which goes perfect with Rice /dal, chapatis ,dosas and Neer dosa….

INGREDIENTS

•250 gms okra washed and cut into any shape and size
•1 medium onion chopped
•1 big tomato chopped
•1/4 tsp turmeric
•3 flakes garlic  crushed  (opt)
•11/2tsp  chilli  powder
•A small piece tamrind extract
•1 tblsp +1 tsp oil

METHOD

▪Heat a thick kadai add a tsp oil,heat  well add chopped  bendis and fry this on medium heat with two pinch salt and a pinch turmeric……keep mixing in between so that it doesn’t  burn,fry this till bendis are cooked
▪Remove this to a plate..
▪Heat the same kadai add oil,add onions fry till transluscent,add crushed garlic, fry awhile
▪Add tomatoes, salt saute well till tomatoes  are soft
▪Now add turmeric, chilly powder saute well
▪Add a cup of water (or little more),tamrind pulp boil well
▪Add fried bendis give a good boil and close lid for sometime
▪Now your spicy curry from bendi is ready to enjoy..

NOTE
*you can replace okra with   potatoes,mushrooms,soya nuggets,Paneer, green peas…
*Even fish like Prawns,mackerel, pomfret, sardine,King fish can be used but add this at the end and boil 5-8 minutes…
*Let the curry be little thick not watery….
Okra spicy curry

 

CHICKEN PEPPER MASALA

   This is a semi dry masala which goes well with rice and rice roti(akki roti)….This is semi dry spicy masala in malnad style…Tastes delicious,a easy and quick recipe…

INGREDIENTS

•1/2 kg chicken(boiler chicken with bone)
•5/6 greenchilles
• 2 tblsp coriander leaves(or little more)
•2 tblsp pudina leaves
•11/2 pod peeled garlic(approx 20 flakes)
•1/4 tsp turmeric powder
•1 tblsp dhania/coriander powder
•1/4 tsp garammasala powder
•1/2 tsp cumin powder
•3/4 tsp pepper powder(or add more if you like spicy)
•1 medium capsicum cubed
•1 medium onion chopped(onions must be less)
•3 tsp well beaten thick yogurt
•salt to taste
•1 tblsp oil

METHOD

▪In a mixer jar add garlic,turmeric,salt,greenchilles,Pudina coriander leaves and grind coarsely as seen

▪Now heat a wok ,add oil add onions ,saute well add washed chicken pieces fry for 5 minutes
▪Add the coarsely ground paste and give a good mix and fry awhile..
▪ Add curds mix well(simmer gas while adding curds)
▪Now add the spice powders one by one like dhania powder,jeera,garammasala,pepper and salt saute this well
▪Add 1/2 cup water and close lid and cook for 8-10 minutes on medium flame
▪Now add capsicum cubes mix all well and cook 3-5 minutes (let capsicum be crunchy )
▪ serve this as a side dish with rice and dal..

Chicken Pepper Masala

 

NIYAAZ CHICKEN BIRYANI

  Niyaaz biryani is a very famous type of biryani which is very flavouful ,delicious with less masala in it…….
    This biryani you get only in Belgaum ,Gokak, kolhapur ,Goa and recently started in Banglore…….
   They are very famous for the food they provide,their chicken or mutton are very juicy and cooked to perfect…. someting different in taste which is fantastic…
     I myself a big fan of their food,when ever my family go to goa we don’t miss going there and enjoy their biryani :)…
But now we all can prepare this often at home and enjoy,no need to wait for tasting their biryani going such long distance ;)….
   All must be wondering how I got this recipe of Niyaaz….and here it is ..this recipe was shared by the owner of Niyaaz resturant Mr.Nayaz himself ,he had showen this in a famous kannada cookery show Oggarane dabbi…..Thanks alot to Oggarane dabbi Murli sir and Nayaz sir for telecasting this recipe to us ,which will surely be loved and enjoyed by all of Niyaaz Biryani Fans like me 🙂  …. 
Recipe as  follows

INGREDIENTS

•1/2 kg chicken (boiler chicken with bone)
• 3 medium onions sliced
•4 tblsp thick yogurt(beaten well)
•1 tsp cardamom/elachipowder
•1tsp garammasala
•1tblsp kasurimeti
•1 tblsp oil
•2 tsp ghee
• salt to taste
•3 greenchilles
•1″ginger
•1 whole pod garlic peeled
•2 tblsp coriander leaves chopped
•2 tblsp pudina

For making rice
(I have used tea cups for measuring rice)
•3 cups full heaped basmati rice
•2 slit greenchilles
•4 long pieces cinnomon
•8-10 cloves/lavang
•6 cardamom pods/whole elachi
•1 tsp ghee
•salt as per taste
•water for cooking the rice

METHOD

▪In mixer jar grind gingergarlic and greenchilles to a fine paste
▪Deep fry onions till brown and remove on a tissue paper to absorb excess oil,  keep this ready (make 3 parts of fried onion)
▪ First in a bowl add chicken with gingergarlic and greenchilly paste, add one part of fried onions ,salt ,kasurimeti,2 tblsp yogurt,garammasala powder and elachi powder,mix well and marinate for 1 hour
▪Now wash basmati rice and soak with enough water for 30 minutes
▪Now in a wide thick vessel add 6 glass  of water and boil well to this add salt,whole garammasala like cinnamon,cloves and cardamom along with greenchilles
▪Add soaked rice with water
▪close lid and cook till 70% of rice is cooked(it takes about 5 minutes)

▪Now switchoff gas and drain water completely and set aside in a wide plate
▪Now in a thick bottom cooker pan or biryani pot ,take the marinated chicken, add oil,coriandaer leaves,pudina ,remaing curds and give a good mix and spread this mixture all around the vessel equally
▪Now spread 50% of cooked rice equally all around
▪spread one more part of fried onion ,coriander leaves,and pudina (break pudina with hands *a tip gor extra flavour)

▪now spread remaining cooked rice ,remaining fried onions and ghee

▪close this and cook on high for 5 minutes,then lower the flame and cook for 10 more minutes or till chicken is cooked…
▪check in between there may be chances of burning
▪Enjoy with raitha if you like,I had it as it as it has mild masala in it..

NOTE

*This is mild in spicyness…the above stated recipe is just perfect with spice..(you can increase or decrease according to you)
*I have not used salt in between as I had added to chicken while marinating and while cooking rice so there was no need….this you need to check while you prepare
*suggested basmati rice was Belgaum Basmati but I used Dawaat..
*Original revipe is as above but I have made a slit variation of cooking chicken 50%  before after 1 hour of marination….as I was not sure of chicken getting cooked in that process so I did this way…

Niyaaz Chicken Biryani

  

 

TRI COLOUR PANIYARAM/APPOS

This appos are similar to other paniyaram/appo recipe but I have given it a twist… presented this in a tri colour which represents our national flag…
You get to see a saffron colour on top ,where I have used a red chutney in the batter to get saffron ,second layer I didn’t add anything left the batter plain for represting the white colour and the third layer I have added a green chutney to represent green colour…..so I named it TRI COLOUR APPO…
I am happy to share this recipe on our 67th Republic Day…..
Recipe is as follows…

INGREDIENTS

•2 cups raw rice
•1/2 cup urad dal
•1/2 tsp methi/fenugreek seeds
•1/2 cup pova /beaten rice
•2 tsp channa dal(bengalgram dal)
•oil as needed

METHOD

▪soak rice,methi,channadal and urd dal for 3 hrs,now grind this to fine batter along with washed pova ,ferment overnight or 7-8 hrs
▪add salt next morning mix well
▪Divide batter in 3 different containers
▪Now add red chutney as mentioned below and add to one container
▪Add green chutney(recipe mentioned below) and add to another container to get green colour batter
▪leave the third container batter as it to get white colour
▪Now heat paniyarakkal tawa well ,add oil in each compartments
▪now simmer the heat and add a tsp of saffron batter wait few seconds,add 1 tsp white batter again wait awhile and add third batter i.e green on top..
▪apply little oil on sides and close lid and cook on medium flame..
▪when they are ready,flip it and fry the other side till done
▪Enjoy with red and green chutney or with normal coconut chutney…

→To get saffron color I have used a red chutney
• 2 tbsp coconut grated
•2 tsp roastedgram/putani/hurigadale
• 2 tsp chilly powder
• 4/5 garlic flakes
•A small piece tamrind(optional)
•Salt as needed
METHOD
▪ Grind all the above to fine paste using little water
▪ now mix 1 tblsp(or little more) to a batter container to get saffron colour
▪remaining chutney you can use for serving with appos..

→let one container of batter remain as it is to get white colour

→To get green colour I have used a coriander chutney
•1 cup coconut
•1/4 cup coriander leaves
•1/4 tsp ginger
•salt
METHOD
▪Grind all above to a chutney consistency using little water
▪Now add 2tblsp of green chutney to the remaining batter to get green colour
▪Remaining chutney can be used as chutney while serving with appos

NOTE

*DON’T MAKE CHUTNEY WATERY…IT WILL BECOME DIFFICULT TO MAKE APPOS
* The same chutneys can be added to idli batter or dosa batter to make tri colour idli or dosa or to make single colour idli or dosa… 🙂

Tri Colour Paniyaram/Appo

 

RICE CHEESE CROQUETTES

    Many types of cheese croquettes are tried by all of us but have you tried doing this with cooked rice ..Yes this croquettes are made using cooked rice, potatoes and of coarse with generous amount of cheese….
    This recipe is very easy and quick best evening snack when kids are back from school…
   Here I am sharing the recipe for kids so I have  added spice according to their taste,but when elders want to taste can add extra spices like chat masala,chillies chilly powder according to their taste…
  Here I have deep fried the croquettes which is not so healthy ,you can give any shapes that you like as per your kids demand
This can be shallow fried on tawa or  make small balls and fry in appe/paniyarakkal pan which is healthier option….
   I have tried doing this in appe pan which is a guilt free option,and tastes equally good…
    Recipe is as follows…

INGREDIENTS

•2 boiled and mashed potatoes
•21/2 cup cooked rice(preferably overcooked rice)
•4 tsp All purpose flour/Maida
•1/2-3/4 cup milk
•2 tsp oil
•1 finely chopped greenchilles
•2 tsp coriander leaves
•3/4 cup grated cheese
•1/2 tsp pepper powder
•salt
•breadcrumbs for rolling
•oil for deep frying

METHOD

▪first mash well potatoes and seperately  without any lumps or pieces in it keep it ready..( overcooked rice is best,as it gets mashed well)
▪Now heat a kadai add oil ,let this heat add all purpose flour,fry this well till a good aroma and slit colour change
▪now add milk ,see that gas flame is low while adding milk otherwise lumps will get formed
▪mix this to a thick sauce consistency(if necessary add more milk)…(this is white sauce)
▪now add salt,pepper and greenchilles give a good mix
▪now add mashed potatoes,mix well ..
▪add cheese ,cooked rice & coriander leaves mix this well for 2- 3 minutes
▪switch off gas and make desired shape
▪roll this in bread crumbs and deep fry till golden frying equally all sides
▪remove this on a absorbent paper to absorb excess oil…
▪serve hot with mayonnaise and tomato sauce..

NOTE
*you can mash potatoes or grate it
*overcooked rice is best suited for the recipe
*while deep frying, once you add croquettes don’t keep on rotating it as there chances of cheese comingout…
*you can add boiled corn,chat masala,more of spices according to individual taste..

Rice Cheese Croquettes

 

BATATE AMBADE / ALOO VADA

BatateAmbade /Batate vada….oil free ..no deep frying,did this in appe/paniyarakkal pan….. tastes just perfect …. 🙂
   I would always hesitate to prepare deep fried items but this time tried doing batate vada in appe pan and it turned just perfect crisp outside and soft inside….
   This method of cooking had watched in a cookery show so thaught of giving this a try and this method of cooking turned just perfect in taste and texture as it comes when we deep fry….so now no hesitation in preparing this 😉
    Now we can all enjoy this without a second thought….. :)… recipe as follows …Happy cooking..

Ingredients

•3 boiled and mashed potatoes
•1 finely chopped greenchilles
•Few curryleaves chopped
•1/2″Ginger chopped
•1 medium onion chopped(optional)
•2 tblsp Coriander leaves chopped
•2 tsp Oil
•1/2 tsp mustard
•1/4 tsp turmeric powder
•Salt
•1tsp Lime juice

FOR PREPARING OUTER COVETING
(Prepare a batter using all these items )
•2 tblsp gramflour/Besan
•1/2 tsp jeera/cumin
•1/2 tsp chillypowder
•salt as needed
•a pinch hing powder
•water as required

METHOD

▪Heat a pan add oil ,once warm add mustard let this pop
▪Now add curryleaves,greenchilles,fry this a second
▪Now add in onions fry well add turmeric,ginger saute well,add mashed potatoes,salt as per taste mix all well for few minutes …
▪switch off gas and add limejuice and coriander leaves,mix well and leave this to cool awhile then form small balls and keep aside…
▪now prepare a batter using gramflour , hing powder, jeera,salt and chilly powder…mix to fine paste using water…
▪The batter must not be too thin nor too thick…now dip potato balls in this,see that it coats well….
▪By the time heat paniyarakkal tawa well drop little oil in each compartments and place potato balls in this fry all sides well in medium heat ,(keep turning all sides for even cooking)….
▪Enjoy this with coconut chutney or inside a vada pav with dry red chutney…. 🙂

BatateAmbade

 

CORIANDER LEAVES CHITRANNA

     Actually this recipe is very delicious and time saving recipe best for busy moms ,working ladies…..
“Coriander rice or kotambari anna(in kannada)” is prepared within minutes if rice is ready……
   This delicious coriander rice can be taken in ur lunch box or you can have for breakfast,lunch or dinner…..
   I love such easy and quick recipes inside my kitchen ,so thought of sharing this recipe among you all…..

INGREDIENTS

•cooked rice according to necessity
•1 tblsp oil
•1/2 tsp mustard
•2 tsp urd dal(split dal)
•2 tsp channa dal(bengalgram)
•2 broken red chillies
•2 tsp cashewnut
•2 tblsp groundnut
•1 spring curryleaves
•1 onion chopped(optional)

For grinding coriander paste
•1 small piece cinnamon
•2 cloves
•1/2 ” ginger
•1/4 tsp jaggery
•a small piece tamrind
•4 greenchilles
•1 tblsp grated coconut
•1/2 bunch coriandaer leaves
•1 tsp cumin seeds/jeera
•Salt
•1/4 tsp turmeric powder

METHOD

▪Grind all the ingredients mentioned under grinding using little water to fine paste
▪Now in a kadai add oil,heat this well
▪Add mustard let this pop then add channadal,urd dal and groundnuts fry till channadal changes its colour to golden(this is important step as this makes the rice taste more delicious while we chew)
▪when done add cashews and red chillies fry this well
▪Add onion (this can be omitted if not desired or on festive days)fry translucent,let onions be crunchy.
▪Now add ground masala fry well till raw smell goes
▪Add cooked rice give this a good mix (I have added approx 3 cups cooked rice)
▪add salt if necessary
▪Enjoy Coriander leaves Chitranna..

NOTE
*onions are completely optional….but I like onions so used it..
*see that rice and coriander masala is equal in proportionate otherwise you won’t get desired taste(this is very important,nothing should be more masala or rice)…

Coriander leaves Chitranna

 

HOMEMADE SAMBAR POWDER

Here i am sharing the recipe of sambar powder which is very useful in our day to day life….
      Its always better to make sambar/rasam powder at home then buying it from stores….
   Itsl can be very easily prepared at home and syored for many days,see the recipe and you will know how easy it is…. 🙂

INGREDIENTS

•1cup dhania (coriander seeds)
•2 tblsp urd dal(split gram dal)
•1 tblsp mustard seeds(rai)
•2 tblsp jeera(cumin seeds)
•1/4  tsp fenugreek(methi seeds)
•1 tblsp chana dal(bengal gram dal)
•1 tsp tumeric
•2 tsp asafoetida( hing)
•20-25 curry leaves
•20-25 dry badagi chillies

METHOD

▪dry roast all seperatley till slight change in colour
▪cool this
▪make powder and store when needed

NOTE
* while making sambar use jaggary and tamrind as per taste…
*I use sambar powder directly or sometimes grind with coconut and use this to dal..

sambar powder

 

BATATE GOJJU(ALOO /POTATO)

   This is a traditional konkani dish known as batate gojju means potato gojju….
   Gojju is nothing but a side dish to rice where the main ingredient is fried or boiled and other ingredients remains raw and is mixed in thick curds and good tadka of hing is given….
   Here I have not used curds as I have used chopped onions in it…
     This is served at room temperature with steaming rice….

INGREDIENTS

•2 boiled and lightly mashed potatoes
•1/4 tsp tamrind paste
•1/2 tsp mustard
•3-4 greenchilles(according to spicelevel)
•1tblsp coconut grated
•1tblsp coriander leaves
•1 broken red chilly
•1/2 tsp asafoetida/hing powder
•1/2 finely chopped onions
•1 spring curryleaves
•2 tsp oil
•Salt to taste

METHOD

▪Add coconut,hing,greenchilles ,salt and coriander leaves to mixi jar and lightly crush this(it should remain coarse don’t make paste)..
▪now mix tamrind paste with 3/4 cup water and dilute this
▪Now in a bowl add roughly mashed potatoes,coconut mixture and tamrind water mix well(add salt if necessary)
▪add chopped onions..
▪Now prepare a tadka of oil,mustard,broken redchillies and curryleaves add this to above and mix well…
▪Serve with hot rice or as a side dish along with other item…

NOTE
*This gojju is also enjoyed using thick beaten curds mixed to it but then skip adding onions…

Batate Gojju

 

METHI MUTHIAS

  This is a gujrathi delicacy…..This is a common snack at their places….
   Its a healthy and a filling breakfast as its steam cooked and all nutrious items like wheat flour ,gramflour and methis go in it….
Recipe as follows

INGREDIENTS
•1 cup wheat flour(Atta)
•1 cup Gram flour(besan)
•1/4 cup beaten curds
•1/4tsp turmeric
•1 cup chopped methi leaves
•1 finely chopped greenchilles
•1 tsp chilly powder
•1/2-1tsp jeera or jeera powder
•a pinch ajwain(opt)
•1/2 tsp sesame seeds/ white Til
•a pinch sugar
•salt
•water as required to knead the dough
     ▶ Knead into a stiff dough using all above ingredients, make a roll like as seen in picture…

▶Now place the roll in a greased plate and steam cook these for about 15-18 minutes in a cooker / idli steamer or steam this until a knife comes out clean when you insert it…
▶Now cut into rounds, and keep aside in a plate..

TEMPERING
▶In a pan take 1tblsp oil,heat well add mustard seeds, once they pop add a pinch hing, 1/2 tsp sesame seeds,a spring kadipatta, saute this well now add in the muthia pieces cut into rounds, add chopped coriander, 2tsp grated coconut and gry till everything gets coated well serve with green chutney or as it is….

NOTE
*you can deep fry or tawa fry this instead of steaming…and serve with sweet chutney or tomato sauce..
*while steaming make sure you keep in a large vessel otherwise the water will get inserted inside the dough..
*you can also add palak chopped ,carrots grated as variations.

Methi Muthias