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Monday, February 25, 2013

Chocolate & Walnut Fudge


Happy 4th birthday to sailajakitchen.com.Stepping into its 5th year.Thanks to one & all...

Ingredients
Condensed milk-1 (14 oz) tin
Chocolate chips-1(12 oz )packet
Butter-5tbsp
Milk powder-1/2 cup
Vanilla essence-1tsp
Slightly roasted & chopped walnuts-3/4 cup
Sugar-1tsp
Method for the White layer
Line a tray with an aluminium foil & keep it ready.Mix 1/4 of the condensed milk,milk powder,2tbsp of butter & sugar.Cook it in microwave for 1 minute.Add essence mix it well & keep it for another 10 seconds(till it forms a soft ball).Pour it on the tray & spread it evenly.
Method for the Chocolate layer
Mix remaining condensed milk,walnuts,3tbsp of butter & chocolate chips.Cook it in the microwave for 4 minutes(mix it in every 1 minute interval) till it forms a soft sticky mixture.Pour it on top of the white layer & level it well.Let it cool completely(you can also keep it in fridge for 1 hour).Turn the fudge upside down & peel of the foil carefully.Cut into desired shape.
Courtesy:mykitchenaroma,followed only the ingredients cooking method is done in microwave instead of double boiler..

Tuesday, February 19, 2013

Methi/Fenugreek Leaves And Tofu Fry


Ingredients blend to a smooth paste
Chopped boiled onion-1
Chopped tomato-1
Turmeric powder-1/4tsp
Red chilly powder-1/2tsp
Green chillies-1
MDH kitchen king masala-1/2tsp
Cloves-1,Cardamom-1,Cinnamon-a small piece
Ginger & Garlic paste-1/2tsp
Tempering
Oil-4tsp
Jeera/cumin seeds-1tsp
Other ingredients
Cubed firm tofu-2 cups
Frozen methi/fenugreek leaves-2 cubes
Salt to taste
Method
Heat oil in a pan & temper it.Add the ground paste & in medium flame fry the masala till oil separates the pan.Add the methi leaves,tofu, very little water & salt,cook till the gravy is dry.Serve it with roti or jeera rice.


Tuesday, February 12, 2013

Mutton Biryani / Mutton Dum Biryani /Hyderabad Mutton Biryani/Goat Meat Dum Biriyani (Hyderabadi/Hyderabad Style Mutton Dum Biryani)

Step by step method/picture to make Hyderabadi mutton dum biryani...


images of Hyderabad Mutton Biryani/Goat Meat Dum Biriyani (Hyderabadi/Hyderabad Style Mutton Dum Biryani)

Ingredients for Marination
Turmeric powder-1tsp
Chilly powder-1tsp
Salt to taste
Chopped tomato-1/2
Slit green chillies-4
Mint/Coriander leaves-1/4 cup
Ginger/Garlic paste-1tbsp
Curd-1/2 cup
Mutton -1 pound
Fried onions-1/4 cup (save little for garnish).
For Gravy
Ghee-1tbsp
Oil-1/4 cup (i used a little more)
Sliced onion-1big
Tomato chopped-1
Ginger/Garlic paste-1tsp
Slit green chillies-4
Mint & Coriander leaves- each 1/4 cup
Lime juice-1/2tbsp
Cinnamon-1,Cloves-4,Cardamom-4,Shajeera-1tsp,Whole pepper-10,Jeera/cumin-1/8tsp,Bay leaf-1
To cook the rice
Rice-1 pound (around 3 cups)
Water- 4 & 1/2 cups
Salt-to taste
Cinnamon-1,Cardamom-2,Cloves-2,Bay leaf-1,Jeera-1/4tsp,Shajeera-1/2tsp
(This is called whole spice)
Garnish
Fried onions-little
Mint leaves-few
Yellow food colour diluted in 1tsp of lime juice
Method.
Marinate the mutton with all the above ingredients for 1 hour.Heat oil & ghee in a pressure cooker add whole spices.Add onions fry till golden brown,now add tomatoes,mint,ginger/garlic paste,green chillies fry till the oil separates.Now add the marinated mutton,don't add any water,cook till the mutton is soft.Cook the rice with the whole spice till 3/4done.In a wide vessel pour the gravy at the bottom,on top spread the rice,garnish with fried onions,lime juice & mint/coriander leaves.Close it with a tight lid ( use a aluminium foil,steam should not escape).Keep it in low flame for 10 minutes.Mix & serve it hot with onion raita.
Tips
Biriyani is a dish made for an occasion,Pl. don't compromise for any ingredient,if so you may loose the taste.Onions must be fried golden brown.Keep it in dum for at least 15 mins.Marinate the meat for at least 5 hrs.This will tenderise your meat.These simple tips will give you good result.

Monday, February 11, 2013

Tofu Butter Masala/Makhani Recipe (Restaurant Style)


images of Tofu Butter Masala/Makhani Recipe (Restaurant Style)
Ingredients ground to a smooth paste
Roma tomatoes-3
Onion-2tbsp
Green chillies-1
Ginger-a small piece
Soaked cashew nut-1tsp
Tempering
Butter-2tbsp
Oil-1tsp
Cardamom powder-1/2tsp
Cloves-2
Cinnamon -a small piece
Other ingredients
Cubed firm tofu(14oz pck)-1
(slightly tossed in oil till light brown on all sides)
Red chilly powder-1/2tsp
MDH Kitchen king masala-1tsp
Salt to taste
Sugar-a pinch
Roasted jeera powder-1/2tsp
Kastoori methi-1 & 1/2tsp
Coriander powder-1/2tsp
Table cream-2tbsp
Milk-1 cup
Method
Heat oil & butter in a pan temper it.Add the ground masala,kastoori methi & all dry powders & fry till oil separates the pan.Pour the milk & little water ,cook the gravy till thick & raw smell disappears.Add the tofu & cook for 2 more minutes.Switch off the stove & garnish it with little cream & kastoori methi.Serve it with roti,naan or pulao.
Note: You can replace paneer in place of tofu in this dish.