MUMBAI PAV BHAJI and MEXICAN DINNER

To be frank this was my first try on Pav bhaji, it has come out very delicious, we both enjoyed it alot.I had in my mind past 2 years, that was from before my wedding, i should try this once for sure....atlast i did it now in U.S

INGREDIENTS:
Potatoes - 2 big
Carrot - 2 or 1
Beans - 10
Cauliflower - 10-15 florets
Peas - 1 cup
Pav Bhaji Masala(i used MDH company)
Red Onion- 2
Tomato-3-4
Butter- 2tsp
Salt - as per taste

GARNISHING:
Onion - few
Corriander leaves


METHOD:

Boil all the vegetables ,fry onion in butter and add coarsely chopped tomotoes ,Pav Bhaji Masala and salt.

Now transfer the Boiled vegetables and on high flame, mix and mash well for about 10-15minutes.Allow it to cook well and serve hot with butter roasted Pav..

Don't forget to garnish with chopped onion,lime juice few drops, corriander leaves before serving..

Do you feel it easy?Yep!!!you are correct, it didn't take much time apart from chopping vegetables....

As masala contains all the major spices needed for the recipes i didn't add any more.




MEXICAN DINNER

One day evening i felt lets do something different from our usual and routine menu..

I prepared Glucomole, bean paste, veg.salad.Already had flour tortillas in my pantry...While my hubby sat for dinner i displayed these items, he was totally happy as he didn't expect this menu...it was change from our rice, sambar, rasam,veg.curry etc.....

I like to share the recipe with all my dear bloggers..

SPECIAL TAMARIND RICE - TEMPLE STYLE(PULIOTHARAI)

This is very special really because i learnt this recipe from my mom with full care as i like this very much, it taste similar as temple prasatham(offering)...

I like to contribute this to TAMIL CUISINE - RCI.

INGREDIENTS:
Rice- 2 cups
Tamarind Extract - 2 tablespoon
Coriander Seeds- 2tsp
Fenugreek Seeds - 10 seeds
Sesame Seeds- 2tsp
Channa Dhal- 4tsp
Dried Red chilly- 5-6

Peanuts- 1/4cup

Turmeric - 1tsp
Mustard little
Curry leaves - few
Hing - a pinch
Salt - As per Taste


















METHOD:

Boiled the rice and keep it aside till it become cool.

Fry Coriander seeds, Fenugreek seeds first in dry pan, later add sesame seeds lastly.

Once they are cool, grind finely.

In little oil fry peanuts, Channadhal, Red chillies and grind coarsely.

Now in oil, season the mustard, curry leaves, add hing, turmeric, tamarind extract, salt and let it boil for5minutes.

Then add the finely grinded powder and slowly boiled rice and mix evenly.

Once it gets mixed up, now add the coarsely added dhal powder.

Serve hot with chips...

MUTTON OR LAMB BIRIYANI AND NAAN

Today I’m going to post a Non.Veg item, as its been long time, as well a roti too which will not be disappointment for vegetarians:))


I use to do Biriyani in two method, let me post now 1st method with mutton biriyani, 2nd method will be posted in short with chicken biriyani.

INGREDIENTS:

Rice - 3cups (basamthi or ordinary(Recommended basamathi for extra flavour and richness)
Mutton or Lamb - 3/4kg(1kg=2.2lbs)
Onion 1 big
Tomato-1 big
Green chillies -2 big
Gingergarlic paste - 3-4tsp
Biriyani masala - 2tsp
Chilli powder - 2tsp(depends on your spiceness,because we have added greenchillies)
Cloves - 3-4
Cinnamom stick - 1
Bay leaf - 1 big
Cardomen -2
Water - 6cups
Food colour - a pinch(kesari)
Mint leaves -1/2 bunch(optional- for good flavour)
Ghee or vegetable oil -2 table spoon
Cashewnut -5-7whole(optional)

Marination:

Yoghurt- 2 tablespoon,
Tumeric - 2tsp
Salt or Lime Juice



METHOD:

First wash the lamb or Mutton cleanly and marinate the mutton with the list given in marination list.(Let it marinate atleast minimum for 2 hours).

Now grind green chillies, mint leaves (preserve some for garnishing), cloves, cinnamon together, keep the paste aside.

Start frying onion, tomato, and the grinded paste together till the raw flavour disappears. Now add Biriyani masala, salt and marinated meat.

Fry nicely, till the meat turns pale colour, add 2 cups of water and put the weight.

It should take some 5-7whistle to be 80%cooked, off the stove. (Depends on the pan type you have)

Till the pressure settles, lets fry the rice.

In a pan, add 2tsp of ghee, cardomen and bay leaf, slowly drained rice and fry on low flame, till it looses its moistness.

Now measure the liquid level in lamp mixture in cup, add additional required water, rice mixture (eg: if you have 4 cups in lamp mixture, then add 2cup=total 6cups)

Close the pressure cooker, put weight, and give 2 whistles.

Once the pressure settle down, add mint leaves and fried nuts.

After 5minutes, gently stir and serve hot with ratio or chips...

Tip: Correct proportion of water is when you dip your middle finger in dish; water level shouldn't cross the first line in the figure.

NAAN


Instead of i explaining you, i think you all can enjoy from the link i suggest you by visual demostration....But i fried on pan instead of baking...
CLICK HERE