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Thursday, February 21, 2019

Shrimp Biryani Recipe / Prawn Biriyani Recipe / Eral Biriyani Recipe / Royyalu Biryani Recipe

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Shrimp Biryani
Ingredients for the rice
Water - Required amount
Basmati Rice - 1 & 1/2 cups
( soak rice in water for 30 minutes )
Salt to taste
Cardamom -1,Cloves - 2,Cinnamon stick - a small piece
Shajeera - 1/4 tsp
Salt to taste
Oil- 1tsp
Method
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Shrimp Biriyani
Boil around 6 to 7 cups of water in a large pot.Add the spices,salt & oil bring this to a nice boil.
Drain out the water from the soaked rice,add the rice to the boiling water.
In medium high flame cook till the rice is half cooked.
Now strain out the water.
Note:
Once your gravy is ready then start your cooking process for rice.We need to add the rice immediately to the gravy & put it in DUM.So make your gravy first & then the rice )

Ingredients for the marination
Prawn/Shrimp - 25 medium size
Salt to taste
Ginger & garlic paste - 1 & 1/2 tsp
Turmeric powder - 1/4 tsp
Red chilly powder - 1/2 tsp
Coriander powder - 1/2 tsp
My biriyani masala - 1tsp
Curd - 1/4 cup
Method
Take a wide bowl add all the above mentioned ingredients.
Mix well & rest it for at least 30 minutes

Ingredients for the gravy
Oil - 2 tbsp
Ghee - 1 tbsp
Chopped mint & coriander leaves - a handful
Sliced onion - 1/4
Chopped tomato - 1 small
Slit green chillies - 8
Cloves - 2,Cardamom -2,Cinnamon stick - a small piece,Bay leaf -1,Star anise -1
Water - 1/2 cup
images of Shrimp Biryani Recipe / Prawn Biriyani Recipe / Eral Biriyani Recipe / Royyalu Biryani Recipe
Shrimp Biriyani
Method
Heat oil & ghee in a pan add the spices.
Now add the onion & green chillies,fry till light brown.
Add the tomato,mint & coriander leaves fry till tomatoes are mashed.
Add the marinated shrimp & fry for 2 to 3 minutes in high.
Add water cover & cook till the gravy is semi thick.
Switch off the flame.

Garnish
Fried onion - 1 tbsp
Chopped mint & coriander leaves little
Lemon juice - 2 tsp
Ghee - 2 tsp
images of Shrimp Biryani Recipe / Prawn Biriyani Recipe / Eral Biriyani Recipe / Royyalu Biryani Recipe
Shrimp Biriyani
Method
Take a wide thick bottomed vessel spread the gravy.
Now on top add the rice,spread evenly.Sprinkle the fried onion,lemon juice,mint & coriander leaves.
Close it with a tight lid & in very low flame cook for 10 minutes.
Make sure your lid if tight & don't let the steam go out.
Switch off the flame,mix gently & serve it hot with onion raita.

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Tuesday, February 19, 2019

Vegetable Jowar Upma Recipe / Jowar Upma Recipe / Jonna Upma / Cholam Upma / Sorghum Upma - Millet Recipes

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Jowar Upma
Ingredients
Oil - 2 tsp
Mustard - 1/2 tsp
Urad dal and Channa dal - each 1/2 tsp
Curry leaves few
Chopped ginger -1/4 tsp
Slit green chillies - 4
Chopped onion - a handful
Chopped vegetables - 1/4 cup
( use any vegetable you like here i have used carrot,beans,peas)
Diced tomato -1 small
Salt to taste
Sorghum/Jowar/Jonna/Cholam - 1/2 cup
Water - 1 and 1/4 cup
Method
Wash and soak sorghum in water for 5 to 6 hours.
Take a pressure cooker add the drained sorghum pour water and a pinch of salt.Cook till its done.
Heat oil in pan and temper it with mustard,urad dal,channa dal.
Now add the onion,green chillies,curry leaves and fry till onions are transparent.
Add the vegetables and salt fry a minute ,sprinkle very little water for the vegetables to cook.
Now add the cooked sorghum/jowar and mix it gently till everything is well combined.
Switch off the stove and serve them hot.

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Wednesday, February 13, 2019

Sunnundalu / Urad Dal Ladoo / Urad Dal Laddu / Ladoo recipes

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Urad Dal Ladoo
Ingredients
Whole Urad dal without skin -1 cup
(Dry roasted till light brown, cool and dry grind to a very fine powder)
Powdered Sugar- 3/4 or 1 cup
Cardamom - 3 (powdered)
Warm melted ghee required amount
Cashew nuts & Raisins fried in ghee - 1 tbsp
Method
Put all above mentioned ingredients together in a wide bowl except warm ghee,mix it well.
Now pour warm ghee little by little & roll it out into small tight balls.
Store it in an airtight container and enjoy!

Note:
a) Store bought urad dal can be used but make sure you have dry roasted till raw smell has disappered.
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Monday, February 11, 2019

Cauliflower Peratal / Cauliflower Milagu Pirattal / Cauliflower Pepper Fry

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Cauliflower Peratal
Ingredients dry roasted and fine powdered
Curry leaves - 2 sprigs
Fennel seeds/Somph - 2 tsp
Khus khus (white poppy seeds) - 2 tbsp
Black pepper - 2 tsp
Cinnamon - 1/2 " piece
Star anise - 1/2
Other ingredients
Cauliflower - 1 big
(cut into medium size florets)
Sesame oil - 1 tbsp
Cumin seeds/Jeera - 1/2 tsp
Garlic crushed - 10 cloves
Onion, sliced - 1
Salt to taste
Chopped tomato -1
Coriander leaves for garnish
Method
Dry roast all the masala ingredients on a low flame for 3-4 minutes. Set aside to cool,dry grind to a fine powder.
Heat oil in a pan and add in the cumin seeds, curry leaves and the crushed garlic. Fry for a few seconds. Add in the chopped onions and salt.
Saute the onions for about 3-4 minutes till soft. Add in the tomatoes and saute till the tomatoes are cooked and soft, about 3 minutes.
Once the tomatoes are cooked, add in the masala powder. Mix well till its well combined.
Add in the cauliflower and half a cup of water,cover the pan with a lid and simmer for 10 minutes. The cauliflower should be firm but cooked.
Switch off the flame and garnish with coriander leaves.

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Tuesday, February 5, 2019

Shahi Paneer Recipe / Shahi Paneer - Paneer Recipes

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Shahi Paneer
Tempering ingredients
Bay leaf - 1
Whole pepper - 5
Cinnamon - a small piece
Cloves - 1
Shajeera - 1/4 tsp
Black cardamom -1
Oil - 2 tsp
Ghee - 1 tsp
Ingredients to be boiled
White onion - 1
Green chillies - 2
Cashew nut -12
Almonds - 6
Ginger - a small piece
Green cardamom -2
( Boil these ingredients in water for 5 minutes or till soft.Cool and grind it to a smooth paste, use a strainer and remove the puree.Keep it aside)
Other ingredients
Paneer cubes / Indian Cottage Cheese -15
Hot milk - 1/2 cup
Salt to taste
Saffron a generous pinch
Kashmiri red chilly powder - 1/2 tsp
Coriander powder - 1/4 tsp
Garam masala - 1/4 tsp
Turmeric powder - 1/8 tsp
Sugar - 1/4 tsp
Fresh cream - 1 tbsp
Method
Heat oil and ghee in a pan temper it with above  mentioned ingredients.
Now pour the cooked and ground paste and in low flame cook till raw smell has disappeared and oil has separated the pan.
Add all the dry masala powders ,sugar and cook for few more minutes,add the paneer cubes pour hot milk and some water if needed.
Cook till the gravy is thick switch off the stove,
Add cream and saffron mix and serve it hot with roti or rice.

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Sunday, January 27, 2019

Salsa Recipe / Fresh Tomato Salsa Recipe / Easy Homemade Salsa / Raw Salsa Recipe

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Salsa
Ingredients
Large ripe vine tomatoes - 4
Onion - 1
Coriander leaves/Cilantro - 1 small bunch
Lemon - 1
Sugar - 1/2 tsp
Salt to taste
Jalapeno - 1 small
Garlic - 4 cloves
Method
Take a food processor add all the above ingredients,pulse till desired consistency.Do not over blend.
Remove it in a bowl and serve immediately with tortilla chips.

Note:
a) Add or reduce the ingredients according to your taste.
b) Chopped green bell peppers can also be used to give a crunch in each bite.

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Sunday, January 20, 2019

Masala Dosa Recipe / How to Make Masala Dosa / Potato Masala Recipe For Dosa / Filling For Dosa


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Masala Dosa

Click HERE for dosa recipe

Ingredients for the filling ( Potato Masala)
Boiled and mashed potato - 1 large
Chopped onion - a handful
Chopped green chillies - 2
Chopped curry and coriander leaves - 1 tbsp
Frozen peas - 1/8 cup
Chopped ginger - 1/4 tsp
Salt to taste
Turmeric powder - 1/4 tsp
Lemon juice 3 drops
Tempering
Oil - 2 tsp
Mustard,Urad dal - together 1/2 tsp
Chopped cashew nuts - 6
Hing - a pinch
Method
Heat oil in a pan and temper it.
Now add the onion and green chillies fry till its light brown.
Now add ginger,few curry leaves and peas and saute for couple minutes.
Lastly add salt,turmeric powder and mashed potato mix well till everything is combined.
Switch off the stove add lemon juice and curry and coriander leaves.
You filling is ready for Masala Dosa.Place a spoon of masala inside crispy dosa fold and serve them with any chutney of your choice.

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Tuesday, January 15, 2019

Palak Pakora / Palak Pakoda / Palak Bajji / Spinach Bajji / Spinach Pakoda / Palak Ke Pakode / Spinach Fritters

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Palak Pakora
Ingredients for the batter
Besan/Chickpea flour - 1 cup
Rice flour - 1 tbsp
Salt to taste
Red chilly powder - 1/2 tsp
Turmeric powder - 1/8 tsp
Hing - a generous pinch
Ajwain seeds - 1/2 tsp
Hot oil - 3 tsp
or Baking soda - a pinch
Water as needed
Other Ingredients
Spinach leaves/Malabar Spinach - 12 leaves
( wash and pat dry the leaves)
Red chilly powder and Chaat masala as needed
Oil to deep fry
Method
Take a bowl add all the batter ingredients and mix,pour water little by little and make a lump free semi thick batter.If you are able to coat the spinach leaves on both sides then that;s the right consistency.
Heat oil in a pan dip each leaf into the batter make sure they are coated on both sides,gently drop it into the hot oil.
Deep fry till crisp and light brown on both sides remove it on a kitchen paper.
While still hot sprinkle red chilly powder and chaat masala on top.
A best evening tea time snack.
Note:
a) You can add cumin seeds instead of ajwain seeds.

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