Salli Murghi Recipe / Chicken Salli Recipe / Parsi Chicken Curry Recipe / Sali Murgh Recipe

Thanks Sucheta for this lovely video of making 

Salli Murghi Recipe -A Parsi chicken curry with potato sticks.

https://www.youtube.com/watch?v=AVE0Iy9xYf0

Microwave Khoya Recipe / How to make khoya at home? Homemade Mawa Recipe / Homemade Khova Recipe / Easy version of making khoya at home

This is a quick & easy version to make Khoya/Mawa/Khova at home.

Ingredients
Milk powder-1 cup
Ghee- 15 tsp
Milk-1/4 cup
Method
Mix milk powder & ghee in a bowl,crumble it well.Slowly add the milk & knead it to a soft dough.
Cover this dough & microwave for just 30 seconds to 1 minute.
Rest for couple minutes & mash it.

Your khoya is ready in minutes for use!

Courtesy:Maayeka

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Quinoa Payasam Recipe /Quinoa Kheer Recipe /Quinoa Porridge /Quinoa Pudding Recipe

Quinoa Payasam

Ingredients
Quinoa-1/2 cup
( wash couple of times by massaging the seeds to get rid of the bitter saponin completely)
Water-2 cups
Milk -5 cups
Sugar-1/2 cup
(As i was preparing for a party i added 1tbsp extra to make it a bit sweet)
Crushed pistachio & almonds - each 1 tbsp
Cardamom powder-1/2 tsp
Saffron a pinch (optional for garnish)
Rose essence - few drops (optional)
Method
Pressure cook quinoa with 2 cups of water,may be just a whistle.Once cooked open the pressure cooker,add the milk give a stir.
In low flame cook the kheer till semi thick or consistency you want for about 15 minutes.Add the sugar,cardamom powder & crushed nuts,cook it for another 1 or 2 minutes.
Switch off the stove ,garnish with saffron & rose essence if using,serve it hot or cold.

Note:
a) Condensed milk can be added for extra richness.
b) Always use whole milk for any kind of payasam/kheer.
c) If you like you can also add fried raisins & cashew nuts in ghee.
d) Wash quinoa couple of times my massaging the seeds to get rid of the bitter saponin completely.
e) Some people also add jaggery instead of sugar & slight coconut milk to give extra richness.

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Beans Poriyal / Beans Stir Fry / Beans Thoran Recipe / Beans Fry Recipe

Ingredients
Chopped beans-2 cups
Salt to taste
Turmeric powder-1/4tsp
Curry leaves little
Grated coconut-2tsp
Tempering
Oil-1tsp
Mustard-1/2tsp
Jeera/cumin-1/4tsp
Urad dhal-1/2tsp
Red chillies-1
Method
Heat oil in a pan temper it.Now add the beans,salt,curry leaves few& turmeric powder saute for a minute.
Sprinkle very little water cover & cook till beans are soft.
Switch off the stove,add grated coconut & curry leaves mix & serve.

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Carrot Poriyal / Carrot Thoran / Carrot Fry Recipe / Carrot Stir Fry Recipe

Carrot Poriyal

Ingredients.

Carrots chopped or grated-3 large

Garlic chopped-5

Curry leaves - few

Salt to taste

Turmeric powder-1/4tsp

Coconut for garnish(optional)-2tsp

Tempering

Oil-1tsp

Mustard-1/4tsp

Jeera-1/4tsp

Uraddhal-1/2tsp
Red chillies-1

Method

Heat oil in a pan temper it.Now add the carrots,salt ,garlic & turmeric powder saute for a minute.
Sprinkle very little water cover & cook till carrots are soft.
Switch off the stove,add grated coconut & curry leaves mix & serve.

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Beetroot Raita / Beetroot Thayir Pachadi Recipe /Beetroot Pachadi Recipe

Ingredients
Grated or finely chopped beetroot-1 small
Thick beaten curd-1 cup
Salt to taste
Chopped coriander leaves-little
Tempering
Oil-1/4tsp
Mustard,urad dhal- less than 1/8tsp
Hing-a pinch
Chopped green chillies-1
Chopped curry leaves-few
Method
Heat oil in a pan & temper it with above ingredients. Now add the grated beetroot & saute for a minute,switch off the stove.Do not over cook the beetroot ,it needs to be crisp & crunchy.
Cool the mixture completely add the salt & beaten curd.Mix it well,garnish  with coriander leaves.
I love to serve this raita cold !
Note:
a) Always use thick curd while making any kind of raita.If your curd is watery,tie it in a muslin /cheese cloth.Hang it for 10 to 15 minutes to remove excess water,then use the curd.
b) Red chillies can be replaced instead of green chillies.
c) This raita can be served with rice or paratha/roti.

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Honey Sesame Potatoes / Honey Glazed Potato / Sesame Honey Chilli Potato /Sesame Chilli Honey Potato Recipe

A quick & easy starter.....

Ingredients
Boiled potatoes-3
(Peel them cut into big cubes & deep fry them till light golden brown,keep it aside)
Oil-2tsp
Chilly flakes-1tsp
Chopped garlic-2
Tomato ketchup-3tbsp
Honey-2tbsp
Slightly toasted/dry roasted sesame seeds-1tbsp
Vinegar-1tsp
Salt to taste
Method
Heat oil in a pan saute red chilly flakes & garlic till light brown.Mix ketchup,salt,honey & vinegar in a bowl.Pour this mixture into the potatoes,toss it well.Switch off the stove,sprinkle the sesame seeds on top mix & serve it hot as a starter or with fried rice.
Note:
a) If you don't want to deep fry bake the potato in oven.But i love them deep fried.

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Green Peas Kurma / Pattani Kurma / Green Peas Korma Recipe

Step by step method/picture to make Pattani kurma/korma

Ingredients
Green peas-2 cups
(If using fresh add directly,if using dry peas then soak it overnight.Next day pressure cook it with little salt & keep it aside).
Curry & coriander leaves-little
Sugar-1/2tsp
Ingredients fried & ground to a smooth paste
Oil-2tsp
Chopped onion-1/2
Red chilly powder-1tsp
Coriander powder-1tsp
(I used the whole seeds as i did not have powder)
Turmeric powder-1/2tsp
Salt to taste
Fennel seeds/Somph-1 & 1/2tsp
Cashew nuts-2tsp

Method
Heat oil in a pan & fry all above ingredients till light brown.Cool completely & grind it to a smooth paste.Add this cooked paste,salt & sugar to the cooked peas,give a nice boil till its semi thick.Switch off the stove & garnish it with curry & coriander leaves.This quick & easy kurma is best served with poori or roti.

Inspired by Yummytummyaarthi

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Poli Recipe/Puran Poli/Obbattu Recipe/Bobbatlu Recipe/Holige Recipe - Karnataka Style Poli Recipe

Step by step method & picture to make Puran Poli/Poli/Obbattu ( Karnataka Style Poli)

Makes : 14 polis
Filling ingredients
Channa Dhal-1/2 cup
Thur/Toor Dhal-1/2 cup
Salt a pinch
Grated coconut-1/2 cup
Jaggery-1 cup
Water- 1 &1/2 cup (for cooking Dal)
Water - 1/2 cup (To dilute jaggerY)
Cardamom powder-1tsp

Outer covering
Fine white rava/chiroti rava-1 cup
Maida/all purpose flour-1 cup
Salt a pinch
Turmeric powder-a pinch
Oil-6tsp
Water-3/4 cup

(Mix all above ingredients together,knead it to a soft dough,cover & rest it for 30 minutes)

.

Other ingredients
Ghee & Oil -take equal potion to fry poli (Required amount)
Method
Pressure cook both the dhals with a pinch of salt & 1 & 1/2 cups water till soft.If there is any extra water drain it out & use it while making any gravy.Cool & blend it in mixi along with grated coconut & cardamom powder.
Dilute jagger in 1/2 cup of water,filter it to remove any impurities.Give a boil,lower the flame & add the ground mixture & in low flame stir it till its thick & leaves the sides of the pan.Cool the mixture & divide them into small equal balls.
Divide the dough mixture into small equal balls.
Grease a plastic sheet or zip lock cover,apply some ghee or oil.Spread the outer covering dough like a small disc,place a ball of filling mixture in the middle.
Close it well & seal it to make sure your filling doesn't come out.Place another plastic sheet on top,roll it out into a semi thick disc.
Heat a tawa & cook the poli with little ghee or oil around them till its light brown on all sides & cooked.Serve them hot.
Note;
a) Do not compromise on ghee,otherwise the poli will become hard & dry.
b) Make sure your filling/poornam is dry,otherwise it will come out while making poli.
c) The above polis are Karnataka style.
d) Just before serving heat slightly,smear some ghee on top & serve.
e) Only ghee can also be used for frying the poli.

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Sakkarai Pongal / Sarkarai Pongal Recipe / Sweet Rice Pongal Recipe / Chakkarai Pongal recipe

Step by step method/ picture to make Sakarrai pongal...

Sakkarai Pongal

Ingredients to be pressure cooked

Raw rice -1 cup
Yellow moongh dhal/pasi paruppu -1/4 cup
(slightly dry roasted till light golden brown)
Salt-a pinch
Water-4 & 1/2 cups

Other ingredients

Jaggery /Vellam -1 & 1/2 cups
Water 1 & 1/2 cups
Powdered cardamom powder-1tsp
Edible camphor -a pinch
(optional ,if you don't like the smell then avoid)
Ghee- 4 tbsp
Chopped cashew nut- 12
Raisins- 1tbsp

Sakkarai Pongal

Method

Dry roast yellow moongh dhal till light brown colour.

Add the washed rice, salt & water, pressure cook till soft.

Mean while dilute the jaggery in water, filter to remove any impurities. Pour this filtered jaggery liquid into the cooked dhal/rice mixture.

Add the cardamom powder & edible camphor if using & cook for 5 minutes in medium low flame.

Heat ghee in a pan & fry the nuts till light golden brown , pour this into the sweet pongal.

Switch off the stove & serve them hot.

Note :

a) Water quantity depends upon the quality of rice, add accordingly.
b) Quantity of jaggery can be adjusted according to your taste,i prefer the above measurement.
c) Once cooled your pongal sometimes get dry,then add 1/4 cup of hot water or milk,you will
get back to the right consistency.
e) Colour of the pongal depends upon the jaggery variety,above i have used pagu vellam.
f) Serve them hot with little ghee drizzled on top.
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