SPICY CORN KERNEL

fullsizeoutput_1b0INGREDIENTS

Corn kernels or sweet corn – 1 cup

Oil – 1tsp

Pulav masala – 1/4 tsp(for recipe check out my previous post )

Red chilli powder – 1/3 tsp

Salt to taste

METHOD

  •  Heat oil in a pan. Add corn kernels and fry on medium flame for 2 minutes .
  • Then add salt and mix well. Fry for another 3 to 4 minutes.
  • Adjust seasoning.

SUGGESTIONS

You can also use sweet corn.

Adjust the quantity of chilli powder and pulav masala as per your taste.

Feel free to experiment with whatever seasonings you may have at hand.

FISH FRY

IMG_3610INGREDIENTS

Fish – 8 pieces

Ginger and garlic paste – 1 1/2  tbsp

Besan flour – 2tbsp

Red chilli powder – 4 tbsp

Lemon juice – 1 1/2 tbsp

Turmeric powder – 1/4 tsp

Coriander powder – 1 1/2 tsp

Pulav masala – 1 tsp

Salt to taste

Oil – 1 tbsp for mixing

Oil – for frying

FOR GARNISHING

Lemon wedges –  3 to 4

Onion wedges

METHOD

  • Wash the fish pieces well under running water. Apply some salt and turmeric to the fish pieces and rest it for a few minutes.
  • Wash the fish again and add lemon juice if there is any unwanted smell.
  • In a bowl, add ginger garlic paste, lemon juice,  red chilli powder, coriander powder, besan powder, pulav masala and salt as per taste .
  • Mix all the spices well using 1 tbsp of oil.
  • Coat the fish with the masala paste. Marinate for one hour.
  • Take a pan. Add 3 to 4 tbsp of oil and heat it. Place the fish pieces carefully on the pan and cook them for 5 to 6 minutes on one side.
  • Flip the fish pieces and cook for 5 to 6 minutes.
  • Once the fish is well cooked, place them on absorbent paper to remove excess oil.
  • Similarly, fry the rest of the pieces. Sprinkle lemon juice while serving the fish.

Serve with onion rings.

SUGGESTIONS

  • Make sure to fry both the sides well until fish turns golden red and crisp.

MUTTON CURRY

0BF69C3A-6B45-4A76-B35C-B574B6D238FBINGREDIENTS

Mutton – 1 kg ( bone less medium size pieces)

Onion paste – 1 cup ( check out my previous post)

Turmeric powder -1/4 tsp

Salt to taste

Ginger garlic paste – 2 tsp

Red chilli powder – 4 tbsp

Clove powder – 1/4 tsp

Pulav masala – 1 1/2 tsp ( check out my previous post)

Oil – 3/4 cup

FOR TEMPERING

Oil- 4 tbsp

Crushed garlic – 10

Cumin seeds – 1/2 tsp

Broken red chilli pieces – 12

Curry leaves – hand full

Pulav masala -1/4 tsp ( check out my previous post )

METHOD

  1. Heat oil in a pressure cooker. Add onion paste fry on medium flame for 5 minutes.
  2. Add turmeric and salt and fry for another3 minutes. Add ginger garlic paste and add red chilli powder mix well.
  3. Add washed mutton mix well. Cook on low flame for 5 to 6 minutes.
  4. Add clove powder and pulav masala . Mix throughly . Fry for 8 to 10 minutes on medium flame add 1 1/2 cup of water and put the lid on.
  5. Cook on high flame for 2 to 3 wishles . Lower the heat cook on low flame for 5 to 6 minutes.
  6. Switch off the flame, let the pressure release naturally. Once the pressure is realesed open the lid.
  7. Check out whether mutton is cooked properly or not.
  8. For tempering , take a wide kadai heat oil . Add crushed garlic fry for 30 seconds .
  9. Add cumin seeds, red chilli pieces,and curry leaves mix well . Add pulav masala and cooked mutton to this .Immediately cover the kadai with lid for one minute.
  10. Remove the lid .Cook on low flame till oil starts to float on top. Adjust seasoning.
  • SUGGESTIONS

Garnish with coriander leaves.

EGG KEEMA FRY

INGREDIENTS 

Eggs – 5

Onion paste – 1/2 cup

Red chilli powder – 2  1/2 tsp

Turmeric powder – 1/4 tsp

Pulav masala – 1  1/4  tsp (check out my previous post)

Salt to taste

FOR TEMPERING 

Oil – 5 tbsp

Crushed garlic – 4 pods

Cumin seeds – 1 tsp

Broken red chilles pieces – 4

Curry leaves – 1 spring

Chopped coriander leaves  for garnishing

METHOD 

  1. Crack eggs into a mixing bowl. Beat with a fork for 1 to 2 minutes lightly.
  2. Heat oil in a pan. Once the pan is hot, add crushed garlic and fry for 10 seconds. Add all the remaining tempering ingredients one by one expect Coriander leaves.
  3. Fry for a minute. Add onion paste, salt and turmeric. Fry on low flame.
  4. Once the onion paste starts to turn light brown, add red chilli powder and pulav masala powder. Mix well.
  5. Fry for a minute. Turn the flame down to low, add the whisked eggs to the onion masala. Mix well.
  6. Increase flame to high. Stir the egg mixture vigorously to make it into small pieces .
  7. Then fry on medium flame till the raw smell fades away. Check out the seasonings. Lastly add finely chopped coriander leaves. Mix well.

SUGGESTIONS 

Goes well with rice, roti and bread.

VILLAGE STYLE CHICKEN FRY

imageINGREDIENTS

Chicken – 1/2 kg

Chopped onion-3

Coriander powder- 2 tsp

Red chilli powder – 2 tbsp

Turmeric powder – 1/2 tsp

Ginger garlic paste – 1 tbsp

Pulav masala or garam masala -1 tsp

Curd -1/2 cup

Salt as required

Green chilles-6

Oil as required

Curry leaves -10 n0

Coriander leaves to garnish

METHOD

Clean the chicken well and cut into medium sized pieces.

Take a large bowl. Add chicken, red chilli powder, coriander, powder,ginger garlic paste,curd,pulav masala or garam masala ,salt and mix it well.

Let it marinate for 30 minutes. Heat a frying pan and add 3 to 4 tbsp of oil. Add chopped onions and green chillies

Fry till the onions is 3/4 cooked. Now add the marinated chicken pieces to the frying pan and mix well.

Sprinkle some water and allow the chicken to cook .Cook on the medium heat for 10 minutes with lid.

Take off the lid , add curry leaves and cook till the water dries and chicken is perfectly cooked. Garnish with coriander leaves.

Tips-

  1. Make sure the chicken is fried well.
  2. Adjust seasonings.

 

 

 

 

EGG RICE

image

..

INGREDIENTS

Basmati rice -1 cup

Eggs -3

Onions medium size (sliced)- 2

Green chillies (sliced) – 3

Ginger garlic paste -1/2 tsp

Turmeric powder – 1/4 tsp

Pulav masala* -1/2 tsp

Salt to taste

Red chilli powder -1 1/2 tsp

Coriander leaves- 1/3 cup

Mint leaves -1/3 cup

Bay leaves -2

Oil – 4 tsp

Ghee -1 tsp

METHOD

Cook basmati rice with 1tsp of oil and 2 cups of water. Cool it . Keep it aside.

Take cooked rice into a mixing bowl and  add turmeric powder, salt, red chilli powder (1 tsp only) and Pulav masala.

Mix gently using wooden spatula. Keep aside for 15 minutes so the rice could absorb all the flavors.

Take a wide vessel and put it on the flame. Add 3 tbsp oil and ghee. Add bay leaves, onions and green chillies. Fry them until they became soft.

Add ginger garlic paste and fry until the raw smell  is gone. Add salt and the remaining red chilli powder. Mix well.

Pour beaten eggs into the vessel. Do not disturb until the bottom layer of the egg sets slightly.

When it turns like an omelette, fold it to the middle and cut into pieces with spatula. Add marinated rice and keep mixing gently until rice perfectly blends with the egg masala.

Tips-

  1. Take care that the grains of the cooked rice do not stick to each other after cooking.
  2. Tastes good when served with raita.

 

 

*Pulav Masala

Ingredients

Cloves – 1/2 cup

Cardamon – 1/2 cup

Cinnamon – 1/2 cup

Javithri – 1/3 cup (Japathri)

Nut meg – 1/2 piece ( jajikaya)

Poppy seeds – 1/3 cup ( gasa gasalu)

Maratimogga – 1/4 cup

Method

Put all these ingredients in a plate. Mix well.
Dry the mix in sunlight for one hour and grind into a fine powder.
Store in air tight container .

 

RAJMA RICE

imageINGREDIENTS

Basmati rice – 1 cup

Kidney Beans – 3/4 Cup

Onion – 1Large

Tomatoes- 2

Green Chiles 3 – 4

Ginger Garlic Paste -1 tsp

Salt to Taste

Coriander few Leaves

Red chilli powder– 1/4 tsp

Turmeric powder – pinch

Pulav masala , or garam masala – Big pinch

Water – one and a half cups

TALIMPU

Cinnamon -2 inch Long Stick

Cloves -3

Star Anise – 1/2

Green Cardamom -2

Oil -2 tsp

Method
Soak the kidney beans in water for few hours and pressure cook in 2 cups of salted water for 3-4 whistles.
Strain the pressure cooked kidney beans and keep aside.Slice the onion.
Remove stems, wash and slice the green chillies.

Chop the tomatoes. Using a grinder, grind the chopped tomatoes into puree adding enough water.
Wash and soak the basmati rice in a cup of water for around half hour.
Heat oil in a pan and add all talimpu ingredients in order.

When cloves are plump, add sliced onion and green chiles.
Fry till onion turns translucent and add ginger garlic paste.
Fry briefly and  stir in kidney beans, tomato puree, red chili powder ,turmeric, pulav masala and salt.

Then stir in soaked rice along with water and cook covered till rice absorbs all the water and is completely cooked .
Fluff the kidney beans tomato rice and adjust seasonings if necessary.
Garnish with finely chopped coriander leaves.

Notes: Make sure kidney beans are cooked properly before adding to the rice.

Suggestions- Soak rajma over night. Serve rice with your choice of raitha.

 

EASY CHICKEN FRIED RICE

INGREDIENTS

Basmathi rice – 1 cup

Cloves – 2

cinnamon – 1/2 inch piece

Cardamon – 3

Water – 2 cups

Chicken boneless – 1/2 kg washed ,cut into 1 inch cubes

Cumin seeds -1/2 tsp

Curry leaves -few

Medium sized onions -2 finely chopped

Green chilles – 4 sliced

turmeric  -1/2 tsp

Red chilles powder – 1 tbsp

Pulav masala or garam masala – 1/2 tbsp

Salt to taste

Finely chopped coriander – 1tbsp

Oil – 2 tbsp

METHOD

     Wash rice and cook with lavang ,cinnamon, cardamon along with 2 cups of water. When rice is cooked spread it in a large tray to cool, and keep it aside.

 Heat oil in a large kadai and add cumin seeds and curry leaves and  fry for a second. After this add chopped onions , green chilles , turmeric and salt and  fry till onions turn light brown colour.

     Add red chilli powder , pulav masala or garam masala and fry for 1 to 2 minutes then add washed chicken and mix well . Cover and cook until the chicken is cooked .

  Make sure the chicken is cooked properly. Add water if necessary . Add boiled rice to the chicken masala and mix well .Uncover the pan, increase the heat to high and mix well. Adjust seasoning .

Remove from heat and add finely chopped coriander . Serve with raitha .

Suggestions – Same procedure can be used to cook kheema pulao.Image

MUTTON FRY

INGREDIENTS 

Mutton pieces – 1/2 kg curry cut

Ginger garlic paste – 2 tsp

Red chilli powder – 2 tbsp

Turmeric   – 1/2 tsp

Pulav masala or garam masala – 1/2 tsp

Water – 3/4 cup

Salt to taste

TALIMPU

Oil – 3 tbsp

Cumin seeds – 1/2 tsp

Garlic pods – 4 crushed

Dried red chilles – 4 pieces

Curry leaves – few

Onions – 3 medium size finely sliced

Green chilles  -3 sliced

Pulav masala – 1/2 tsp

Method

Mix all the ingredients in a pressure cooker and cook on high flame for 3 whistles. Lower the flame and cook for 5 minutes .

Swicth off the flame and allow the steam to escape using natural release method before opening the lid . Make sure mutton is tender.

Make sure there is no water left after the pressure cook. If there is any water left, put it on flame again and fry till there is no water left.

Take a non stick kadai and heat oil and add all the talimpu ingredients one by one and saute until light brown colour.

Then add the cooked mutton and saute till dry and dark brown.

Now remove from heat . Serve hot.

Image