Hyderabadi Marag Recipe / Marag Recipe Hyderabadi / Hyderabadi Soup Recipe / Spicy Hyderabadi Mutton Soup

Hyderabadi Marag

Ingredients

Mutton with bones - 200 grams

Ginger and garlic paste - 1 tsp

Salt to taste

Pepper powder - 1 tbsp

Sliced onion - a handful

Chopped mint and coriander leaves - a handful

Green chillies - 4

Water as needed ( around 5 cups)

Cashew nuts and Almonds - each 5

(soak it in 1/4 cup warm milk and grind to a fine paste)

Ghee - 2 tbsp

Spices

Whole black pepper - 1 tsp

Cardamom - 3

Cloves - 4

Cinnamon - 1 small piece

Bay leaf - 1

Shajeera - 1 tsp

Kebab chini / Tailed pepper - 1/2 tsp

( if you don't have then add 1/4 tsp garam masala or allspice powder)

Method

Heat ghee in a pressure cooker fry onions till light golden brown.

Add the mutton and roast till the pieces changes its colour, add the ginger /garlic paste and the spices.

Sauté for few more minutes and pour water as needed, salt , pepper powder and few mint leaves.

Pressure cook in low flame for about 30 minutes till mutton is soft.

Cool and open the lid pour the ground cashew/almond paste, green chillies, mint leaves , coriander leaves and boil for few minutes and switch off the stove.

Garnish with mint/coriander leaves and sprinkle some pepper powder on top and serve hot with bread or enjoy just like that.

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Peanut Ladoo/ Groundnut Laddu / Easy Peanut Ladoo / Healthy Ladoo Recipe / Quick Ladoo Recipe / 3 Ingredients Ladoo

Peanut Ladoo

Yields : 13 small ladoos

Ingredients

Peanuts / Groundnuts - 1 cup

Jaggery - 1/2 to 3/4 cup

( clean powdered jaggery, make sure there is no impurities)

Cardamom powder - 1/2 tsp

Method

Dry roast the peanuts till the outer skin changes its colour. Do not over fry and burn them.

Cool and rub using your hands to remove the skin from the peanuts.

Take a mixi jar and pulse the peanuts in intervals by scraping the sides till a smooth powder.

Now add the cardamom powder and powdered jaggery and pulse till combined.

Transfer to a plate and take small portion and shape it into small ladoos and enjoy!

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Fried Fish With Brown Butter Sauce / Brown Butter Sauce With Fried Fish / Air Fryer Fried Fish With Brown Butter Sauce

Fried Fish With Brown Butter Sauce

Ingredients for brown butter

Butter - 1 & 1/2 to 2 tbsp

Garlic salt or Regular salt to taste

Pepper powder to taste

Chopped garlic - 3

Crushed fresh Sage

( use any herb today i have used basil)

Lemon juice - few drops

Fried fish ingredients

Fish fillet - 1 large

( use any fish today i have used Tilapia)

Maida / all purpose flour - 1 tsp

Salt and pepper powder to taste

Olive oil - 2 tsp

Garnish ingredients

Red chilly 

Pepper powder

Lemon juice

Few basil leaves

Method

Pat the fish with a kitchen tissue to remove extra moisture.

Sprinkle salt, pepper powder, olive oil rub both sides of the fish, sprinkle maida on both sides till well dusted. Place the fish inside the air fryer basket. You can even fry with some oil in a pan on stove.

Heat Gourmia air fryer press seafood mode and fry for 10 minutes turning the fish after 5 minutes. To get a crust i broiled the fish for 10 minutes. Each air fryer is different so temperature and frying time may vary.Keep the fish aside.

Heat butter in a pan when melted add the garlic and cook till butter changes to light golden brown colour and garlic has been roasted.

Switch off the stove and add the salt , pepper powder, few drops of lemon juice and basil mix well.Your brown butter sauce is ready

Assembling

Take a plate pour some brown sauce at the base place the fried fish on top and pour the remaining sauce on top.

Sprinkle the red chilly flakes, pepper powder, drizzle some lemon juice and serve.

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Banana Halwa Recipe / Banana Halwa With Jaggery / Easy Banana Halwa / How to make banana halwa recipe

Banana Halwa

Ingredients

Over riped banana - 4 long sized

( ground to a fine paste, do not add any water while grinding)

Jaggery - 1/2 cup

( Reduce if your bananas are very sweet)

Cardamom powder - 3/4 tsp

Chopped almonds fried in 1 tsp of ghee till light golden brown - 1 tbsp

Corn flour - 3 tbsp

( diluted in some water)

Ghee - 6 tsp

( reduce if you don't want much ghee)

Food colour few drop (optional)

Method

Dissolve jaggery in water filter to remove impurities and keep aside.

Heat 2 tsp of ghee in a pan add the ground banana  and keep mixing till raw smell disappears.

Pour the jaggery and keep stirring till they stars to thicken, add few spoons of ghee while cooking.

Pour the cornflour , foor colour if using and remaining ghee cook till they leave the sides of the pan.

Switch off the stove add the nuts and cardamom powder and pour it into a greased tray.

Even the top using a spatula and while still warm cut into desired shape , cool completely to set and enjoy! 

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Egg Fry Malabar Special / Egg Fry Teatime Snack / Malabar Special Egg Fry / Malabar Tea Kadai Snack / Egg Fry

This is a popular tea kadai teatime snack in districts like Kozhikode,Thissur,Palakkad.

Malabar Special Egg Fry

Ingredients

Hard boiled eggs - 4

Turmeric powder - 1/2 tsp

Coconut oil to deep fry

Coating ingredients

Red chilly powder - 1 tsp

Garam masala - 1/4 tsp ( optional)

Salt to taste

Turmeric powder - 1/2

Corn flour - 1 tsp

Water few drops

Tea Kadai Egg Fry

Method

Coat the eggs all sides with 1/2 tsp turmeric powder, heat oil and add an egg using a ladle keep rotating, deep fry  till all sides form a crust. Do not fry all the eggs together fry only one egg at a time.

Do not leave the egg in the oil and wait they will burst, so constantly keep rotating, remove to a plate.

Mix all the coating ingredients in a plate add few drops of water to make a paste. Apply the paste to the fried eggs make sure all sides are well coated.

In the same hot oil fry by rotating with a ladle to for a crisp even brown coat on top. 

Again do not leave it in oil they will burst if not rotated constantly.

Remove from oil and enjoy as a teatime snack.

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Chammandi Recipe / Chammanthi / Chammanti Recipe / Thenga chammanthi Recipe / Kerala Chammandi Recipe

Chammandi

Ingredients

Grated coconut - 1/2 cup

Small onions - 5

Garlic 1

Curry leaves - few

Jeera - 1/8 tsp

Urad dal - 1 tsp

Salt to taste

Red chilly powder - 1 tsp

Oil - few drops

Method

Heat oil in a pan add urad dal and fry till colour changes.

Add the coconut, curry leaves,garlic and onion roast for few minutes and switch off the stove and then add the salt and red chilly powder , mix well.

Cool the mixture and add very little water and grind to a thick coarse mixture.

Serve with Kanji , dosa or Idli.

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Cheenachatti Dosa Recipe / Cheena Chatti Dosa Recipe / Cheenachatti Appam - Kerala Breakfast Recipe

Cheena Chatti Dosa

Ingredients for the batter

Sona masoori rice - 1 cup

( use any variety raw rice)

Cooked rice - 1/2 cup

Grated coconut - 1/2 cup

Jeera - 1/2 tsp

Red chilies - 3

Diced onion - a handful

( If using small onions then add 5)

Curry leaves few

Salt to taste

Oil as needed to cook the dosa

Cheenachatti Dosa With Chammanti

Method

Wash and soak rice for 3 to 4 hours, drain the water from the rice and add it into a mixi jar.

Add cooked rice, jeera,1/4 cup coconut and salt. pour water and grind to a smooth semi thick batter.

Now add the remaining 1/4 cup coconut, red chilies, onion and curry leaves, grind till they are just crushed. Do not grind to a fine paste.

Heat a iron kadai apply oil when hot add a ladle of the batter and swirl to spread like aapam.

Cover with a lid and cook till outer side is crisp

Remove from the kadai and serve hot with chammamdi.

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Lebanese Turmeric Cake Recipe /Sfouf Reipe / Turmeric Cake Recipe / Lebanese Curcuma Cake

Lebanese Turmeric Cake

Ingredients

Fine yellow semolina - 1 & 1/2 cup

Maida / all purpose flour - 1/2 cup

Baking powder - 1 & 1/2 tsp

Turmeric powder - 1 tbsp

Sugar - 1 cup

Milk - 1 cup

Oil - 1/4 cup

( i used peanut oil, you can skip butter and replace with 1/4 cup oil ,so total 1/2 cup oil)

Butter - 1/4 cup

Pine nuts to sprinkle on top

( I used chopped Brazilian nuts instead)

Thahini to grease the baking pan

( I replaced with peanut butter)

Method

Mix all the dry ingredients together in a bowl. Add all the wet ingredients in another bowl and mix till sugar has dissolved.

Add the dry ingredients into the wet ingredients mixture and mix well till combined.

Grease a tray with thahini and pour this mixture into the pan and tap slightly.

Bake this cake at 375 deg F. for 30 minutes or till done.

Cool the cake completely and cut into desired shapes otherwise they will crumble and enjoy!

Note:

a) Buy semolina from a middle east store which is yellow in color, white rava may not work that great for making this cake, there are chances to crumble.

b) Cool completely and then cut the cake.

c) Each oven is different so temperature and baking time may vary.

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Mango With Chili Powder / Raw Mango With Chilly Powder And Salt

Raw mango with red chilli and salt

Ingredients

Raw sour mango - 1

( Today i have used Alphonso mango from my garden, it's very sour)

Chilly powder - 1 tsp

Salt to taste

Lemon slice - 1 

( use only if your mangoes are not sour)

Mango with chilli ans salt

Method

Wash and wipe the mango ,cut them into wedges and discard the seed.

I Sowed the seed in my garden and waiting for them to sprout.

Mix chilly powder and salt in a plate, just before serving sprinkle on top of the wedges and enjoy.

If your mangoes are not sour then dip a lemon slice into the chilly /salt mixture and rub on the mango slices and enjoy!

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Vegetable Paratha / Mixed Vegetable Paratha / Stuffed Vegetable Paratha / Vegetable Stuffed Paratha

Vegetable Paratha

Stuffing
Finely chopped carrot-1/2 cup
Boiled & mashed potato-2
Crushed frozen peas-1/2 cup
Finely chopped cabbage-1/2 cup
Ginger & garlic paste-1tsp
Chopped jalapeno chilly
( seeds removed)
Chopped coriander leaves - 1 tbsp
Salt to taste
Turmeric powder-1/4 tsp
Red chilly powder - 1/2 tsp
Coriander powder - 1/4 tsp
Jeera/Cumin powder - 1 tsp
Dry mango powder - 1/8 tsp
Oil-2 tsp
Kalonji /Onion seeds - 1/2 tsp

Method
Heat oil in a pan temper it with kalonji.
Add chopped jalapeno chilly and saute next add the ginger and garlic paste.
Then add all the vegetables except potato,fry till vegetables are cooked.Do not over fry.
Add all the dry masala powders and fry till raw smell has completely disappeared.
Switch off the stove add the mashed potato and coriander leaves & mix it well.
Divide the mixture into equal size balls.

Ingredients for the dough
Wheat flour-3 cups
Salt to taste
Oil - 1 tsp
Warm water to knead the dough- as needed

Method
Put all above ingredients in a bowl,pour water and form a soft dough.
Cover it with a plate and rest it for 5 minutes.Now divide the dough into equal size balls.

How to make paratha
Take small ball of the dough & flatten it slightly,place the vegetable ball in the middle & cover the dough.Seal it well to make sure the filling doesn't come out.
Flatten it with your palm & roll it out into a semi thick disc.
Cook this on a tawa with little oil smeared on both sides till cooked &light brown on all sides.
Serve it hot with any side dish you like.



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