Cauliflower Keema Recipe

Cauliflower Keema
   Grated cauliflower cooked with spices

Cooking Time: 15-20 minutes
Servings: 4 Preparation
Time: 10-15 minutes
Category: Veg

                                    

                               
Ingredients

•  Cauliflower,grated                                    1 medium
•  Ginger,chopped                                           1 1/2 inch piece
•  Garlic                                                             15-20 cloves
•  Green chillies                                            3
•  Oil                                                                       2 tablespoons
•  Cumin seeds                                            1 teaspoon
•  Asafoetida                                                   1/4 teaspoon
•  Salt                                                           to taste
•  Coriander powder                                   1 teaspoon
•  Red chilli powder                                         1 teaspoon
•  Yogurt                                                           2 tablespoons
•  Cashewnuts,roasted and crushed             8-10

Method

Chop ginger, garlic and green chillies in a chopper. Heat oil in a non stick pan. Add cumin seeds and asafoetida and sauté till golden. Add ginger-garlic-green chillies and sauté for 1-2 minutes. Add cauliflower and mix well. Add salt, mix and cook for 1 minute. Add coriander powder and red chilli powder and mix. Cover and cook on medium heat for 1 minute. Add yogurt and mix. Cover and cook on medium heat for 5-7 minutes. Garnish with cashewnuts and serve.

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Coconut Khara Kozhambu Recepie

Coconut Khara Kozhambu
       Brinjal preparation with the flavour of coconut

Cooking Time: 20-30 minutes
Servings: 4
Preparation Time: 20-30 minutes
Category: Veg

                                               

Ingredients

•  Baby brinjals                                       12-15
•  Sambhar onions                                        12-15
•  Sesame oil (til oil)                                        6 tablespoons
•  Salt                                                        to taste
•  Asafoetida                                                1/4 teaspoon
•  Mustard seeds                                        1/2 teaspoon
•  Split black gram skinless (dhuli urad dal)       1 teaspoon
•  Curry leaves                                                10-12
•  Onion ,sliced                                                1 medium
•  Tamarind pulp                                        1 1/2 tablespoons

•  FOR MASALA PASTE

•  Split Bengal gram (chana dal)                 2 teaspoons
•  Dried red chillies                                        6
•  Coriander seeds                                       1 tablespoon
•  Green cardamoms                                4
•  Cloves                                                       4
•  Cinnamon                                              1 inch stick
•  Poppy seeds (khuskhus/posto)              1 tablespoon
•  Coconut,scraped                                      1/2 cup

Method

Slit brinjals into four without cutting through and keeping the stem intact. Heat two tablespoons til oil in a non-stick kadai. Ad the brinjals and sambhar onions and sauté till lightly browned. Add a little salt, cover and cook. Heat two tablespoons oil in a non-stick pan. Add chana dal, red chillies, coriander seeds, green cardamoms, cloves, cinnamon, poppy seeds and sauté till fragrant. Add coconut and sauté till the coconut is lightly browned. Cool and grind to a smooth paste. Heat the remaining oil in another non-stick pan. Add asafoetida, mustard seeds, urad dal and sauté till the dal is lightly browned. Add curry leaves and onion and sauté till fragrant. Add the masala paste and sauté for two minutes. Add the brinjals and sambhar onions and salt. Add one cup of water and mix. Add tamarind pulp and mix. Cover and cook for fifteen minutes till the brinjals are cooked. Serve hot.

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ANDHRA CHILLI CHICKEN

ANDHRA CHILLI CHICKEN   

A shallow-fried spicy chicken dish from Andhra Pradesh.
Preparation Time : 4- 5 hours
Cooking Time : 20-30 minutes
Servings : 4

                                                                 

INGREDIENTS  :

Chicken                                           1 medium
Salt                                                  to taste
Lemon juice                                     4 tablespoons
Ginger                                              2 inch piece
Garlic                                               6-8 cloves
Curry leaves                                     8-10 leaves
Whole dry red chillies                       8-10
Rice                                                 2 tablespoons
Yogurt                                             1/2 cup
Oil                                                   1/4 cup
Refined flour (maida)                       1/4 cup
Fresh coriander leaves, chopped     2 tablespoons

METHOD  :

Cut chicken into four pieces - two legs and two breasts. Make four to five half-inch deep slits on the chicken pieces. Apply salt and two tablespoons of lemon juice and keep aside. Grind ginger, garlic, curry leaves, whole red chillies and rice to a smooth paste with the remaining lemon juice. Add this paste to yogurt and whisk well to a smooth consistency. Add salt to taste. Apply this yogurt mixture liberally on the chicken pieces and leave to marinate for four to six hours, preferably in the refrigerator. Heat oil in a pan, roll the marinated chicken in refined flour, shake off the excess flour and shallow fry. Cook for one minute, turn over the chicken pieces and cook for another minute. Reduce heat and cook for five to six minutes, turning the chicken pieces frequently for uniform cooking. Remove and drain. Transfer the chicken to a shallow pan and keep on medium heat. Sprinkle chopped coriander leaves, two tablespoons water and cover with a fitting lid. Reduce heat and cook for five minutes on low heat or until the chicken is completely cooked. Serve hot.

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