Kancheepuram Idli

Ingredients

pepper : 2 tbsp powdered
jeera : 1 tbsp
asafoetida : 1/2 tsp
ginger : 1" grated
urad dhal : 2 tsp
bengal gram : 2 tsp
g.chillies : 8 (finely chopped)
oil : 100 grams

Method

I. Pour water into the idli vessel and let the water boil.
II. Place the plate without the idli cloth.
III. Take small steel cups and pour 1 tsp ghee or oil into it and pour the prepared idli batter into the cup. Place the cups on the plate in the idli vessel. Steam the idli's for twenty minutes.
IV. These idli's are best served with ginger kuzhambu.

Vegetable Jaipuri

Recipe Name

: Vegetable Jaipuri

Preparation Time

: 15min

Cooking Time

: 20min

Yield

:5

4.0 Stars based on 291

: Reviews

Published On

: May 31, 2011

Recipe Category

: Vegetarian

Recipe Type

: Meals

Total Time

: 45min

Ingredient

: Vegetables

Description

:

A rich and a nutritious dish from the Rajasthani cuisine.

Nutrition

:

Nutrition

Ingredients

:

• Carrots, peeled , cut into 1 inch pieces and blanched-2
• French beans , cut into 1 inch diamonds and blanched-15-20
• Green peas, blanched-1/2 cup
• Green capsicums-2
• Pure ghee-3 tablespoons
• Coriander seeds, crushed-1/2 tablespoon
• Cashewnuts-1 tablespoon
• Mawa (khoya)-1/4 cup
• Green chillies, slit-4
• Fresh cream-1/4 cup
• Saffron (kesar)-a few strands Onions, chopped-3
• large Ginger-garlic paste-1 teaspoon
• Tomatoes, chopped-2
• large Garam masala powder-1/4 teaspoon
• Salt-to taste
• Raisins-1 tablespoon
• Fresh coriander leaves, chopped-1 tablespoon

Instructions

:

1. Heat a pan. Add one tablespoon ghee and sauté coriander seeds, cashewnuts, khoya and green chillies for two minutes.
2. Grind the above mixture with cream and saffron to a smooth paste.
3. Heat the remaining ghee in a pan. Sauté onions and ginger-garlic paste till light golden in colour.
4. Add tomatoes and garam masala powder and cook till the tomatoes are pulpy.
5. Add the carrots, French beans, green peas, capsicums, salt, the ground paste, raisins and one cup of water and simmer for five to seven minutes.
6. Serve hot garnished with coriander leaves.

Palak Paneer (Spinach Cottage Cheese Dish)

Another hot favorite from North India cuisine- Palak Paneer. Palak Paneer is prepared with fresh spinach leaves and cottgae cheese. Its a popular dish from Punjab and Haryana cuisine. Try it today, it tastes great great with butter parantha and naan.

Ingredients

• 1 ½ cup:Pureed spinach
• 500 gm:Paneer (cubed and lightly fried)
• 1 tsp:Finely chopped ginger
• 1 tsp:Finely chopped garlic
• 1/2 cup:Onions (grated)
• 1 cup:Tomatoes (chopped fine)
• 1 tsp:Cumin seeds
• 1-2:Bay leaf
• 1/4 tsp:Garam masala
• 1/2 tsp:Powdered red pepper
• 1 tsp:Powdered coriander seeds
• 2 tsp:Salt
• 1/4 cup:Oil

Method

1. Heat oil and add cumin, when it splutters, add bay leaf, ginger and the garlic, and sauté till a light brown.
2. Add onions and sauté till a golden brown, then add tomatoes and stir fry over medium heat.
3. When fat separates, add the salt, garam masala and the red pepper and stir till well mixed.
4. Add spi nach and sauté for 2-3 minutes and add paneer.
5. Turn around a few times and serve hot.

Murg Mussallam

The 'Murg Mussallam' (literally means whole chicken) is one such delicacy perfected by the cooks of Awadh. Competence of the cook is gauged by his ability to cook the dish cooked on ceremonial occasions. The preparation of Murg Mussallam requires a good command over the blending of spices and knowledge of heat control. Purists prefer country chicken to the broiler for the cooking of any chicken dish because they consider the farm chicken no match the robust roaster even though the cooking tome and processing is longer in the later case.

Ingredients

• 1kg: Chicken (whole)
• 25 gm: Papaya (raw)
• 4 medium sized: Onions
• 2 inch long piece: Ginger
• 4 cloves: Garlic
• Salt to taste
• Masala 'A'
  • 50 gm: Desiccated Coconut
  • 20 gm. Chironji
  • 8 gm: Cardamom (green)
  • 8-10: Cloves
  • 5 gm: Black Pepper
  • 5 gm: Poppy seeds
  • 5 gm: Cinnamon
• Masala 'B'
  • 250 gm: Curd
  • 250 gm: Ghee
  • 4 Eggs
  • 30 gm: Almonds
  • 20 gm: Cumin seeds
  • 20 gm: Coriander seeds
  • 5 gm: Chilli powder
  • 2-3: Silver leaves (clean and wash)
  • A pinch: Saffron
  • A pinch: Saffron colour (edible)
  • 1 tsp: Kewra jal

Method

1. Mix all the ingredients for the marinade and rub the chicken with this mixture. Keep aside for at least an hour.
2. Ash and soak the rice for 45 minutes.
3. Boil 1.5 litres water in a pan. Add salt, cardamoms, cloves and green chilies. Stir well. Remove the pan from heat. Add rice and bring to a boil. Add lemon juice and stir well.
4. Remove half of the rice and spread over the marinated chicken. Continue to cook the remaining rice, stirring occasionally, until half cooked. Drain and spread over the initially cooked rice. Sprinkle milk over it. Cover with a lid and seal with atta (whole wheat) dough.
5. Pre-heat the tawa over medium heat. Put the sealed pan on the pre-heated tawa and cook over medium heat for 35 to 40 minutes. Break the seal and serve from the pan itself with dahi ki chutney.