Guddu Koora/Muttai Kurma/Egg Kurma

No specific reason why I decided to have Egg Kurma for the menu but when I started there were other things on mind suddenly I recollected there had been more Egg on the menu these days and the same taste would really change the need for more Eggs anymore and then my choice of ingredients changed and finally here this delicious and aromatic Kurma.

Ingredients:

Eggs - 6-7 nos.
Red Onion - 1 large
Tomatoes - 3 large
Ginger - 1 1/2 inches
Garlic - 7-8 cloves
Green Chillies - 4 nos.
Coconut - 2-3 inch long piece
Sesame Oil - 2 tbsps
Mustard Seeds - 1/2 tsp
Fennel Seeds - 1/2 tsp
Bay Leaf - 2
Water as needed
Salt to taste

Spices:

Fennel Seeds - 2 tbsps
Poppy Seeds - 2 tsps
Red Chilly Powder - 1 tbsp
Turmeric Powder - 1/2 tbsp
Coriander Powder - 3 tbsps
Garam Masala - 1 tsp
Pepper Corns - 2 tbsps (freshly ground)

Garnishing:

Coriander Leaves finely chopped



Method:

1. Finely chop Onion, slice Tomatoes. Scrape the back of the Coconut piece and cut into small pieces and grind it thoroughly well with some 1/4 cup - 1/2 cup of Water.
2. Peel Garlic and Ginger. Paste Garlic, Ginger, Green Chillies and 2 tbsps of chopped Onion with some Water if needed.
3. Powder 2 tbsps of Fennel Seeds and Poppy Seeds (dry ground using a hand motar).
4. Heat Oil, throw in the Mustard Seeds, 1/2 tsp Fennel Seeds and Bay Leaves. When Mustard Seeds splutter add the chopped Onions and cook until golden brown on low flame.
5. Now add the Ginger-Garlic paste (step 2) and cook on medium flame until the raw smell disappears and Oil oozes out.
6. Next goes the Fennel & Poppy Powder, Red Chilly Powder, Coriander Powder and Garam Masala and cook for few mins. Add the chopped Tomatoes, Red Chilly Powder and Salt cook until they become tender and mushy. Throw the Turmeric Powder in it.
7. After its cooked add 4 cups of Water and Salt bring it to a boil, then break the Eggs and let it cook by increasing the flame.
8. In about 10-15 mins the Eggs will be cooked, pour the blended Coconut Milk (straining is optional) and ground Pepper Corns simmer and cook for 5 mins. Garnish with Coriander Leaves and serve hot.

Serve with: Hot Rice or Dosa

I am sending my Egg Kurma to

Siri's - JFI Fennel

Era Melaku / Prawn Curry (Dry)

I was blamed for not even attempting to making any Non Veg dishes, so today I decided I was gonna make a dish with chettinad influence, pre-cooking prepations being done I was telling Mom about Era Melaku she said "Kanna, today is Sankatahara Chathurthi, (Ganesh Worship - performed on the fourth day of They pirai of every month) do you still wanna make it?". I told her that this was long due and if I dont make it even today I will be blamed for ever. She smiled and said okay this time, but see to that you dont make it again on such occassions, agreed happily.

Still, I literally felt guilty when I started making but then when Kris comes home I dint wanna disappoint him by not making it. You can also try this as a Vegetarian dish using boiled Baby Potatoes, they turn out really great; all I felt after making this dish was I dont have a facility to share the aroma of this dish, sooner or later technology will improve where we will getta share the aroma too, hoping sincerely...

Ingredients:

Red Onion - 1 large sized
Tomatoes - 2 medium sized
Ginger - 2 inches
Garlic - 10-12 cloves
Curry Leaves - a few
Sesame Oil - 2 tbsps
Salt to Taste
Water as needed
Prawns - 15-20 large washed & cleaned or Boiled Baby Potatoes.

Spice Powder:

Chilli Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Coriander Powder - 2-3 tbsps

To grind:

Saunf - 1 tbsp
Pepper Corns - 3-4 tbsps

Garnishing:

Coriander Leaves



Method:

1. Slice Red Onions and Tomatoes. Paste Ginger and Garlic with some Water. Make a coarse Powder of ingredients under "To Grind".
2. Heat Oil add the Red Onions when hot cook until golden brown. Pour the Ginger-Garlic Paste and cook until the smell disappears and Oil oozes out.
3. Throw in the Tomatoes and Curry Leaves cook until Tomatoes are mushy, then goes the spice powders - Chilli Powder, Coriander Powder and Turmeric Powder cook until smell disappears; add a little Water if needed.
4. Now add the Coarse Powder, Salt and cook for 2 mins, then the Prawns goes in; cook until they turn pink. You can make it very dry by cooking for a few more mins or make it semi-dry by adding a lil Water.
5. Garnish with Coriander Leaves and serve hot.

Serve with: Pulav, Rice or Bread

Note:

1. Same amount of Onion and Tomatoes.
2. Saunf :: Pepper Corns ratio 1::4.
3. Use more Corainder Powder to get a dry dish.

Tomatar ka Kut

I did laugh after hearing the name of the dish 'Tomatar ka Kut', yeah I heard it while I was at Hyderabad my neighbor Aunty invited me for dinner one night, when I asked her whats for dinner she said 'Tomatar ka Kut'... I really couldnt laugh right in front of her so I just smiled and excused myself asking time to refresh. So I took probably 15 mins and went for dinner... Oh my the dinner was great she had Roti's with Machi curry, rice with 'Tomatar ka Kut', rasam and veggies... Everything was delicious... Then obviously I asked her for the recipe, I just made some changes like any other time...



Ingredients

Red Onion - 1 large finely chopped
Tomatoes - 5 medium nos.
Garlic - 10 cloves crushed
Curry Leaves - chopped
Tamarind - small lemon size
Coconut - 1/2 cup
Sesame Oil - 2-3 tbsps
Egg - 6 nos. Extra Large
Sea Salt to taste
Water

Spices:

Cumin Seeds - 1/2 tsp
Mustard Seeds - 1/2 tsp
Cumin Powder - 1/2 tbsp
Coriander Powder - 1 tbsp
Turmeric Powder - 1/2 tsp
Chilli Powder - 1 tbsp
Red Chillies - a few broken (optional)

To Garnish:

Coriander Leaves

Method:

1. Wash, boil and peel the Eggs and slice them in halves.
2. Boil water and drop the Tomatoes, when the skin cracks let it cool and carefully peel the skins and pond it to a thick liquid.
3. Make thick Tamarind pulp and strain the skin and seeds.
4. Blend the Coconut with Water and make a thick milk, straining off the Coconut.
5. Heat Oil and throw the Mustard Seeds, when they pop add the Onions and cook until golden brown. Now goes the Curry Leaves, crushed Garlic, Cumin Seeds and Red Chillies (if you are using) saute until Cumin turns brown.
6. Add the blended Tomatoes and cook for 5 mins until the raw smell disappears. Now throw in the rest of the spices. After a few mins pour the Tamarind Pulp and cook.
7. When the spices are all done pour the Coconut Milk and simmer for 5 mins, the thickness of the gravy can be controlled now, add some Water if you need it a lil watery or cook until all the Water is thickened.
8. Adjust Salt and garnish with Coriander Leaves and add the boiled Eggs.

Serve with: Rice or Roti

P.S.: To get a nice red color you can avoid Whole Red Chillies and add Chilli Powder.

Paruppu (Thuvar) Urandai Kulambhu

Apologies, Apologies and Apologies... You all know why, but am really sorry for just disappearing into thin air... Just that my inlaws had visited us here, then a brief trip to India and after that I kept travelling and work kept me busy, couldnt come back to blogging... But again thank you guys so much for stopping by here, mailing me and checking on with me in Orkut, it really meant and means a lot!!! Suddenly I realized I had been long away from blogging now that couldnt keep myself away anymore ha ha ha!!!



About Paruppu Urandai Kulambhu we all have made or had this at one point of time for sure... This time when I was back home at India happened to visit my Mom's friend place, not to mention she is an amazing cook... While talking she asked me what I really wished to have I had a big array of things lol!!! Then Aunty mentioned about Paruppu Urandai Kulambhu, she promised she would make it along with me and also teach a few more of her traditional recipes... Know what happiness found no bounds or limits... In just 35-40 mins she was done with lunch and I was wondering how and what had happened all the time, she was like a dynamite, walking all around in her kitchen she kept us engaged talking all the while and at the same time lunch was ready boom!!! This is totally her recipe and I would definitely make this my Mom's way and post it shortly...

Ingredients:

For the Paruppu Urandai:

Thuvar Dhal - 1 cup
Small or Pearl Onions - 1/2 cup
Coriander Leaves - few Stalks

To Paste:

Red Chillies - 6 nos.
Saunf - 1/2 tsp
Cumin Seeds - 1/2 tsp
Sea Salt to Taste
Curry Leaves - a few

For the Kulambhu:

Pearl or Small Onions - 1 1/2 cup
Tomato - 2 nos.
Tamarind - medium lemon size
Sea Salt to Taste

To Paste:

Dry Roast the below and paste them.

Red Chillies - 6 nos.
Curry Leaves - a few
Poppy Seeds - 1/2 tsp
Saunf - 1/2 tsp
Coriander Seeds - 1 tsp
Rice - fist full (I used Idly Rice)
Coconut - 2 tbsps
Sea Salt to Taste

For Seasoning:

Oil - 2 tbsps
Saunf - 1/4 tsp
Mustard Seeds - 1/2 tsp
Fenugreek Seeds - 1/4 tsp
Cumin Seeds - 1/2 tsp
Urad Dhal - 1 tsp
Curry Leaves - a few

Garnishing:

Coriander Leaves
Curry Leaves



Method:

1. Soak Thuvar Dhal for few hours, grind the ingredients finely under to paste in Paruppu Urandai and add the soaked Dhal make a coarse paste without adding any water. Just sprinkle a few drops if needed.
2. Thinly slice the Pearl Onions and Coriander Leaves and mix with the ground Dhal. Make small lemon sized balls and steam cook in a pressure Cooker for 10-15 mins.
3. Meanwhile, roast the ingredients except Salt under to paste in Kulambhu and make a paste.
4. Heat Oil throw in the seasonings and add the Pearl Onions, when golden brown just the same old funda the Tomatoes goes in.
5. When it becomes juicy add the Tamarind extract and the ground paste cook for a few mins along with Water, break couple of Paruppu Urandais while adding the rest and cook for a few more mins.
6. Garnish with Corriander Leaves and Curry Leaves. Check for Salt.

Serve with: Rice or Dosa

Chicken Vindaloo

Okay okay now, Thursday’s were never my laundry day gosh why did I make it one now!!! Yeah it was all about the Memorial Day weekend and the hangama out here changed my Thursday harmony into an ordeal!!! Yeah carrying that big - oh not so big though neatly, oh I hear you ask me why neatly for a laundry bag and the answer is that me he he he, sorted bags down 3 straight floors, hey I missed the half fleet of stairs to the basement mmmh huh(clearing my throat) with the laundry detergent yuhooo I realized I missed my keys in there, locking me out… So anyways half way down why bring the world down for that (wicked to myself), I chose the nicest or may be the cleanest washers and dumped the load in with the detergent. So how do I get in now??? Simple as long as the Apartment Managers is reachable why worry, very energetically I reached his apartment door!!!

Knock knock!!! Knock Knock!!! No one answered, he is an old man he usually takes his time to check on the door I waited, almost a minute then my worry meter started peeking up ha ha know why my Chicken Vindaloo was on the stove, I see you guys laugh at me!!! Knock Knock ok what now I walked to the main door of the apartment kept the door open, not locking me into the parking lot, rang his bell no one yet!!! The next thing that came to my mind was the fire alarm that will go on when my vindaloo will be charred and smoking out of the pan, oh okay now turning my worry meter down, I said to myself its gonna be fun… But what about the trouble that I will be causing oh Ramya how could you be so irresponsible??? Thinking what to do I stood there waiting to take refuge at anyone whom I would encounter that day!!! I knew my a coupla apartment was empty and the cleaning guys were working there okay I am gonna give a try buzzing other apartments, I could hardly take charge of laughter when I write this but the heights of desperateness was high when I concluded that!!!

Luckily before I made a fool out of myself I heard a car come and park looking at that my joy found no bounds oh that was my apartment manager, I told him that I locked myself out while I had my Chicken Vindaloo waiting to be treat good, on the stove he smiled and said “I thought you were the most responsible gal, who has not yourself out of your apartment”. I replied “don’t judge me by this incident”… Finally I was in and the aroma was amazing when I walked in the door!!! This Chicken Vindaloo recipe is from Madhur Jaffrey, I did make a lot of changes to the recipe but the base is from MJ’s book “from Curries to Kebabs recipes from the Indian Spice trial”. MJ has it as duck Vindaloo but I comfortably substituted Chicken. MJ says, Vinho means Wine Vinegar and alhos means Garlic and probably originated from the Portuguese – Indian colony – our famous Goa!!! For more info you gotta get hold of her book!!!



Ingredients:

Onion – 1 large cut into half rings
Ginger – 2 inches, grated
Garlic – 6-7 large plum pods, crushed
Mustard Seeds – ½ tsp
Fenugreek Seeds – ¼ tsp
Chicken – close to 2 lbs
Tomato – 2 medium chopped
Cooking Oil – 3 tbsps
Curry Leaves – a few
Salt to taste
Sugar – a pinch
Vinegar – 2-3 tbsps
Bay Leaves – 2 nos.
Water – ½ cup optional

Powder:

Turmeric Powder – ½ tsp
Paprika – 2 tbsps
Red Chilies – 3 nos.
Coriander Seeds – 1 ½ tbsp
Cumin Seeds 1 ½ tbsp
Pepper Corns – 10 nos.
Nutmeg – a dash
Garam Masala – 1 tbsp (Cinnamon, Cloves, Cardamom Seeds)

Method:

Dry Roast Red Chilies, Coriander Seeds, Cumin Seeds, Pepper corns, Cinnamon, Cardamom Seeds, and Cloves, blend them to a smooth powder then add the Turmeric Powder, Paprika and freshly grated Nutmeg. Set aside.

In a large skillet heat Cooking Oil and add the Bay Leaves when the Oil is hot. Add the washed Chicken to it and let it cook until a coat of brown is formed or color is changed. Remove and set the Chicken aside do the same with the remaining Chicken. Do not add any extra Oil.

Now when all the Chicken is done remove the Bay Leaves from the Oil, add the Mustard Seeds and Fenugreek Seeds when they splutter add the Onions and Curry Leaves, fry until translucent. Throw in the grated Ginger and pressed Garlic when the aroma leaves add the powder and stir well and cook for a few minutes.

It’s time for the Tomatoes now, cover and cook until Tomatoes turn tender. Next in order is the Chicken, drop them and mix well and cover and cook. You can add Water if you want more gravy but the Chicken itself will give away a ton of water, not a ton literally though. Adjust Salt and throw in the Sugar finally add the Vinegar to it and cook for a few minutes. Tada Chicken Vindaloo is ready!!!

Servewith: Rice or Roti



We all know about Jo of Sugar & Everything Nice, she had a giveaway a month ago for her first blog anniversary; the event was simple write a comment and her husband would choose from those who commented!!! She sent in these cute Wine Bottle Holders I found them lying on my door step on Tuesday (16th June 2009)had to wait a couple of day before I could click these nice pictures of them… For those who do not know her, she is an amazing cook and a baker, do visit her!!!

Am sending Chicken Vindaloo to

Viki's -- The Potluck - Chicken

Potato Cauliflower Curry

After about 10 days, when I step back to my space it’s all so new and suddenly my typing speed has come down oh my, have I become lazy after the short break or call it my usual disappearing act!!! Now that I have recovered slowly and my reader has gone to take my place… Oh definitely there is some work going on behind the screens to set that right, apologize for my absence in your blogs!!!

Sick and getting well and roaming all around to fix chores and finally cooking had gradually decreased during the last 10 days, but suddenly a realization that I was missing homemade food!!! So I instantly checked my pantry to make a quick curry, Potatoes peeked out promptly raising its hands, and then the raffling sound in my refrigerator reminded me of the poor lil too large a Cauliflower waiting to be made into a nice curry… In just a brief notice I unearthed all my vanished energy, oh the idea of cooking made me run in and out of the kitchen, I had to ask myself, where was the sick gal I saw a few minutes back??? By the end of the hour I realized my hands were full with chappathis on one side and the curry on the other!!!



Ingredients:

Potato – ¾ large diced
Cauliflower Florets – 3-4 cups
Onion – 1 large
Curry Leaves – a few
Mustard Seeds – ¼ tsp
Bay Leaf – few
Turmeric Powder – ¼ tsp
Chili Powder – ½ tsp
Red Chilies – 5-6 nos.
Cinnamon Stick – 1
Cloves – 3 nos.
Cardamom – 2 nos.
Pepper Corn – ½ tsp
Coriander Seeds – 1 tbsp
Cumin Seeds – 1 tbsp
Fenugreek Seeds – ¼ tsp
Coconut – grated or Pieces ¾ cup (divided into ¼ cup and ½ cup)
Tamarind – lime size
Cooking Oil – 3 tbsps
Salt to taste
Hot Water – 1 cup
Ginger – 1 inch
Garlic – 4 nos.

Method:

Heat a non stick pan, add a few drops of Oil and fry half of the Onions and set aside. In the same pan fry the Red Chilies, Coriander Seeds, Fenugreek Seeds, Cinnamon Stick, Cloves, Cardamom and Cumin Seeds, until aromatic and set aside. Now fry ¼ cup of Coconut in the pan and add it the Onions, Tamarind and the Spices, using some hot water grind it to a paste and leave it aside. In the meantime soak the remaining Coconut in hot water, blend and strain the Coconut Milk. Mince or crush the Garlic and Ginger using a garlic press.

In a heat bottomed pan, heat 2-3 tbsps of Oil, add the Mustard seeds, the reserve of Onion, Curry Leaves and Bay Leaves. Next goes the crushed Ginger and Garlic sauté until the raw smell disappears. Add the Spice Paste, Turmeric Powder, Chili Powder and some Water, after about a couple of minutes add the diced Potato and cook until Water disappears. Throw in some Salt and Water and cover and cook until the Potatoes are half done.

Now when the Potatoes start turning color add the Cauliflower Florets and cook for about 10 mins, then pour the Coconut Milk and cover and cook until done.

Serve with: Roti or Rice

P.S.: I like it spicy and love it when the color turns red, do reduce the Red Chilies a lil if you like it mild.

Chickpeas Curry

Sick and that too on the verge of entering summer is really pathetic, it simply means missing all the fun around!!! Anyways it’s still cold and breezy seems like a long way to summer yet… I did manage with some leftovers yesterday not much of cooking it was all rest and that made me feel sicker though… Today I did decide not to plunge into the sickness mood anymore but just hit on and cook something nice and cozy… Last night I soaked a cup of Garbanzo’s today the first thing that came to my mind was chickpeas curry… It’s also called as Channa or Kabuli Channa, my grandma considers this as a North Indian dish to be even more precise it’s a Sindhi style curry!!! And hey guys thanks for your comments I am kinda okay now but still the sore throat lingers and the temperature has kinda pitied me and gone down…



Ingredients:

Chickpeas – 1 cup soaked over night
Onion – 1 large finely chopped
Tomato – 2 large deseeded a ground to a paste
Cinnamon Stick – 1 ½ inches
Cardamom – 4 nos.
Cloves – 4 nos.
Bayleaf – 2 nos.
Asafetida – a dash
Cumin Seeds – 1 tbsp
Pepper Corn – 15 nos or 1 tbsp
Turmeric Powder – a dash
Chili Powder – 1 tbsp
Garam Masala – 1 ½ tbsps
Coriander Powder – 2 tbsps
Cooking Oil – 3 tbsps
Amchoor Powder – 1 tsp
Pepper - 2 tsps
Salt as required
Water

To Grind

Onion – 1 medium
Garlic Pods – 7-8 nos.
Ginger – 2 inches
Water

Garnishing:

Cilantro



Method:

Soak Garbanzo/Chickpeas over night with 5-6 cups of Water. In a cooking pot/cooker put the soaked Chickpeas along with the Water, Salt, Pepper Corns, Cinnamon, Cloves, Cardamom, Bayleaf, and Asafetida, cook until the Chickpeas are soft and fluffy. If using a pressure cooker, cook for 3-4 whistles. Meanwhile make a fine paste of all the ingredients under the “to grind” with some Water. Grind the tomatoes and set it aside.

In another pan heat the Cooking Oil and add the chopped Onions and cook on medium heat until they turn transparent. Now mix the Onion, Garlic and Ginger paste and cook until Oil oozes out. Now throw the Masalas one by one (Coriander Powder, Garam Masala, Turmeric Powder, Amchoor Powder, Pepper, and Chili Powder) cook for a few minutes.

Then goes the pureed Tomatoes, it might take a few minutes until the curry changes color. Now strain the Chickpeas and remove the masalas, since the flavors will be used up by now, retain the cooked Water. Drop in the Chickpeas and adjust Salt cover and cook for 5-10 mins, use the retained Water to make a gravy. Garnish with Cilantro.

Serve with: Roti or Batura

Mushroom Gravy

Turning to the problem that I faced a couple of days back was that, I happened to visit Ven’s place (which I normally do) and I had to cook for lunch, oh he being a bachelor I knew I can’t except to cook anything on the fly… You won’t believe he carries weird stuff which we would really expect in a bachelors place like Masoor Dhal, Panch Puran etc.

Like any other day I went prepared to make Parothas and Mushroom Curry, but unlikely I forgot most of the stuff like masala and other things… So I started with this simple dish just with few things on hand I started but I knew the outcome was gonna come out really really well… Yeah, you will agree with me, many a time when we cook with lil to meager amount of ingredients it does come out well… Not wasting much time I started with the dish, now to the recipe…



Ingredients:

Onion – 1 large
Mushroom – 1 pack
Panch Puran – ½ tsp
Cumin Seeds – ½ tsp
Turmeric Powder – ¼ tsp
Garam Masala – 2 tbsps
Coriander Powder – ½ tbsp
Green Chillies – 2-3 nos.
Ginger – 1”
Garlic Pods – 5 nos.
Milk – 1 ½ - 2 cups no Water required
Cooking Oil – 2 tbsps + ¼ tbsp
Salt to taste

Method:

Simple to start off with this recipe, blend the Onion, Green Chillies, Ginger and Garlic do not add Water blend in a couple of times they will come along with no Water. Heat Oil in a pan throw in the Panch Puran and Cumin Seeds, when they sizzle add the Onion paste and cook on low – medium heat for about 5 mins until they thicken. Do not let it to burn or brown up, pour a lil Milk if it starts to burn… Mix in the Garam Masala, Coriander Powder and Turmeric Powder cover and cook for awhile. Again pour the Milk if the mixture thickens.

In the mean time heat up another wok and drizzle ¼ tbsp of Oil and fry the chopped Mushrooms. Now add the remaining Milk and let it cook for a couple of minutes and throw in the Mushrooms, adjust Salt and cook for another few minutes. Here your dish is ready…



Serve with: Roti, Pulav, Dosa or Idly

Chicken Masala

Baked Rava Idly’s turned out soft a lil different from what a cooker Idly tastes… This idly wasn’t hard or soggy neither dry they were close to soft muffins, keep checking a couple of times while you bake these Idly’s if you let them go a lil longer they will come out dry or crispy!!! The Carrots gave a nice creamy yellow color to the Idly's...

I can only think of days when I budged into a hostel, where the cafeteria catered only vegetarian food and by and far Eggs were considered vegetarian, and I was a person who loves Chicken and am more inclined towards Seafood... Usually there was one long weekend permissible in a month, so the urge to get back home was always incremental … When I just enter home I will just walk straight to the dinning table to dig on and that was pretty normal, Oh yeah my Grandma always says that “I behave like a food deprived gal”… The saga continued even when I started working (more than 7 yrs in total), only for a very short period did I getta stay in an apartment of my own, so anytime I getta chance I did sprang up with going out for food which I call Good Food, I almost ate everywhere at Hyderabad and at Chennai… But for once hostels were different for me, Tara Manjunatha Hostel in Bangalore, behind Ramaiah College, oh food was heavenly there…

My Mom is a pure vegetarian, and so are her sisters, she was so naïve that she dint know how chicken leg looks like… So after their wedding, the newly wedded couples were invited over to the Grooms sisters place (My aunt) and theirs is a big place with a lotsa friends and relatives and they had a feast with lotsa people from the village and here the so naïve Bride(she was only 18 then) was served Chicken and she started chewing on the legs and bones not know how to eat them… But she learnt cooking from my Aunt and Grandma, I am clueless how she manages to make finger licking non vegetarian food without tasting or not knowing how they taste with different ingredients…

My Grandma always tells us that while making chicken with just lil ingredients the dish can taste heavenly and she always insisted that we used whole spices and no chilli powder went into her dishes only whole red chillies were used and so I learnt this from her and this was the first dish I ever learned to cook…



Ingredients:

For Cleaning:

Turmeric Powder – 1 tbsp
Water

For Cooking:

Chicken – 1 lb
Onion – 1 large
Tomato – 1 large
Ginger – 2 inches
Garlic – 10 pods
Bay Leaves - 2 nos.
Cinnamon Stick - 1 no. small
Cardamom - 2 nos.
Cloves - 2 nos.
Red Chillies – 7-8 nos.
Cooking Oil – 3-4 tbsps
Mustard Seeds – ¼ tsp
Coriander Seeds – 3 tbsps roasted and ground to a fine powder
Curry Leaves from one or two strands
Salt to taste

For Powder:

Cinnamon Stick - 1 no. large
Cloves - 6-7 nos.
Cardamom - 6-7 nos.

For Garnishing:

Coriander Leaves

Method:

Wash the Chicken over few changes of Water and apply Turmeric and let it stand for 15-20 mins. Meanwhile chop and dice the Onions and Toamtoes. Paste Ginger and Garlic without adding Water, do sprinkle some Water if needed. Roast Coriander Seeds and make a fine powder. Roast Cinnamon, Cloves and Cardamom and grind it to a fine powder.

Heat a wide non stick pan/any wide mouthed vessel add Cooking Oil add the Mustard Seeds and let it splutter now drop the Cinnamon, Cardamom, Clove and Bay Leaves. Throw in the finely chopped Onions, Red Chillies and Curry Leaves, when it changes color add the Ginger-Garlic Paste cover and cook for 3-4 mins until the watery consistency disappears and it thickens.

Now add the diced Tomatoes and cover and cook until the Tomatoes are soft. Then goes the Coriander Powder and the Garam Masala Powder. Cover and wait until Masala splutter out then add Turmeric Powder and Chicken. Cover and cook for 10 mins do not open keep the flames on low - medium. No Water is required, after about 10 mins stir in not letting the Chicken to burn off. Now again cover and cook for another 10 mins or until Chicken is soft. Adjust Salt and garnish with Cilantro now keep the lid open and cook for a few more mins until the gravy thicken and coats the Chicken.

Serve with: Rice, Dosa, Idly or Roti Varities

Chicken Masala goes to

Viki's -- The Potluck - Chicken

Mirchi ka Saalan

Paradise at Hyderabad, is a common name and the most heard name too... Its always good food there, My parents neither werent worried about me going away nor about food cos my Dad had taken me to all the place there yrs before I started my job at Hyderabad... With lotsa new friends and more place to explore for food and sightseeing it was feasting time every other day... I have had food at almost all the road side shops and even big hotels and resort, (Alankrita is one famous resort to visit) in Hyderabad and for Biriyani and Roti they served Mirchi ka Saalan. Mirchi ka Saalan was a name that I never have heard of until I started working at Hyderabad...

I just love the taste of Mirchi ka Saalan, but it was only at restaurants and hotels I had it, my hostel never serve it, anyways we cant expect hostels to serve Mirchi ka Saalan he he... I moved out and took an apartment at Begumpet it was fun and full of excitement, cooking was a pain since we dint have a refridgerator to store milk and other things we happened to cook less and that to with things that dont need a refridgerator to store... That was the time when I became friends with my neighbor, who was totally dead against in letting the house to spinsters cos she was a stay at home Mom who loves to talk and gossip during her mid day free time... Somehow we did become friends and she liked me very much for the simple reason that we shared common interests like cooking, baking, embroidery etc and I spoke Telugu too...

It was a ritual that she invites me when ever she made fish, cos she knows that I love Fish... Once when she invited me she had made Mirchi ka Saalan I was so happy that she invited me cos I had a feast and I learnt how to make this, ever since then when ever I got an opportunity I made this but Kris hates this, sometimes he has to deal with it no other go and one such day is today...



Ingredients:

Long Hots - 7-8 nos.
Onion - 1 small finely chopped
Turmeric Powder - 1/4 tsp
Coriander Powder - 1/2 tbsp
Tamarind - small lime size
Cooking Oil - 3 tbsps
Caraway Seeds - 1 1/2 tsp
Cumin Seeds - 1/4 tsp
Mustard Seeds - 1/4 tsp
Fenugreek Seeds - a few
Salt to taste
Water

For the paste:

Coconut - 2-3 tbsps
Ginger - 1 inch
Garlic - 5-6 pods
Tomatoes - 2 large

For the powder:

Peanuts - 2 tbsps
Caraway Seeds - 1/4 tsp
White Sesame Seeds - 1 tbsp
Coriander Seeds - 1 tbsp
Cumin Seeds - 1 tbsp
Poppy Seeds - 1/4 tsp
Red Chillies - 4 nos.



Method:

In a pan dry roast all the ingredients for the powder one by one cool it and powder the ingredients and set aside. Add all the ingredients for the paste with some Water and paste it. In a pan add 2 tbsps of Cooking Oil and roast the Long Hots (2 0r 3 at a time). Be cautious while you roast, if you roast on high flames the Long hots will loose their skin and the Oil will splutter.

In the same pan add Caraway Seeds, Cumin Seeds, Mustard Seedsand Fenugreek Seeds when they pop add the chopped Onions, Turmeric Pwd and Coriander Pwd. After about a minute pour the paste in and let it cook for 4-5 mins (appr.) stirring in between.

Now add the Powder and adjust Salt and add more Water and Chilli Pwd if needed cover and cook for a few more mins. Then drop the roasted Long Hots in them and pour the Tamarind Water to it cover and cook for a couple of mins, garnish with Cilantro.

Serve with: Roti, Biriyani

I am sending this recipe to

Deesha's -- South Indies



Sathya -- Think Spice...think Caraway Seeds"

Spicy Soy Wadian

I am not a fan of Soy but when I visit my Dad's friends they make this for Biriyani... When ever this was cooked with Biriyani at home I find an excuse not to have it but later I started liking its taste and then gradually I included Soy in cooking. This is a very simple dish can be cooked under 15 mins and thats the best thing I like about it...



Ingredients:

Soy Wadi - 1 1/2 cups
Red Potatoes - 3 nos. Medium
Onion - 1 large finely chopped
Tomato - 1 large, ripe - finely chopped or mashed
Red Chilli Powder - 1 1/2 tbsp
Tumeric Powder - 1/2 tsp
Garam Masala - 1/2 tbsp
Amchoor Powder - 1/2 tsp (Dry Mango Powder)
Freshly ground Pepper - 1/4 tbsp
Cooking Oil - 3 tbsps
Salt to taste
Water
Cilantro for garnishing.

Method:

1. Soak Soy in Water for 30-40 mins. Drain and squeeze Water and set aside.
2. Heat a non stick pan with Oil and fry sliced Potatoes for 5-6 mins.
3. In the meantime heat another pan with 1 tbsp of Oil and fry Onions.
4. After about a minute add all Masalas except Dry Mango Powder and cook for a few mins.



5. Add Tomatoes cover and cook for 2 mins. If Potatoes are cooked remove and add drained Soy and stir for a min or so, when the color changes remove from flames.
6. Now add the Potatoes, Soy Wadis and Dry Mango Powder and cook for another 2 mins with 1/2 cup Water.
7. Adjust Salt and Pepper. Garnish wuth Cilantro and serve hot.

Note: You can skip frying the Soy Wadi, some dont like the color of Soy so when frying they turn brown

Serve with: Roti, Dosa, Pulav or Biriyani

Spicy Soy Wadian goes to

EC's -- WFY Side Dish



Mahimaa's -- 15 Minutes Cooking

Channa Hariyali

My Mom makes this dish, but I have no clue what its called as, all I knew was the quintessential ingredient in this dish is Cilantro and I named it Channa Hariyali... This is a very easy to make dish, lots of greens but not much of any other Masalas...



Ingredients:

Kabuli Channa - 3/4 cup
Cilantro - 1/2 cup
Mint Leaves - 10-12
Jalapeno - 2 nos.
Ginger - 1"
Garlic - 4-5 pods
Onion - 1 medium size
Tomato - 1 medium size
Tamarind - gooseberry size
Salt to taste
Sugar - 1/4 tsp
Cooking Oil - 1 tbsp
Water

Method:

1. Wash and soak Channa over night and pressure cook it with Water.
2. Heat Cooking Oil in a pan and fry the chopped Onion until transparent.
3. When cool grind it to a smooth paste. Grind Tomato and set aside.
4. Paste Cilantro, Mint Leaves, Ginger, Garlic and Jalapenos.
5. In the same pan add the Onion Paste and saute for a few mins, then add tomato paste.
6. When the color changes add the Cilantro Paste and saute until the smell disappears.
7. Adjust Salt, pour the Tamarind Paste and add Sugar. When it comes to a boil add the Kabuli Channa and cook for a few mins.

Serve with: Rotis, Dosa or Rice

Channa Hariyali goes to Cilantro's Jhiva for Cilantro



I am also sending Channa Hariyali to EC's WFY Side Dish

Spicy Vegetable Kurma

I was all done for the day so early, yup early cause I was all organized and well planned for the day so I dint have this confusion of what to cook so did I have other plans too. I walked to my fav La-Z-Boy and sat back rocking it all the time and picked up my Panasonic fone not fidgetting with it though, I knew who I was gonna talk. So dialled in the number and Kringggg Kringgg pause Kringgg Kringgg there was a sweet voice, which answered the fone yup it was my all time friend to whom I could confide everything to - My Mom. She was so surprised that I called her unusually early I told her I was all done.

Yup, the usual question of how and why I was early to call was the first thing she could ever think of, when I told her about the menu Indian Rice Noodle (Sevai, which I would post another time) and this nice spicy Vegetable Kurma she felt I was all on the way doing something radical. she can never think of Indian Rice Noodle with Kurma though. I tried telling her that Rice Noodles and Kurma was a great combo, anyways there she was still having the thought that Kurma doesnt taste good with Rice Noodles.



Ingredients:

To Boil:

Potatoes - 3 medium peeled and cubed
Peas - 1/2 cup
Carrot - 1 large peeled and cubed
Cauliflower Florets - 3/4 cup chopped
Salt to taste
Water

To Paste:

Coconut - 1/2 cup
Poppy Seeds - 1 tbsp
Fennel Seeds - 1 tbsp
Green Chillies - 2
Cashewnuts - 2 tbsps
Water

For the Kurma

Cooking Oil - 2 tbsps
Mustard Seeds - 1/4 tsp
Cumin Seeds - 1/2 tsp
Red Chilli Pwd - 1 tbsp
Turmeric Pwd - 1/4 tsp
Garam Masala - 1 tbsp
Coriander Pwd - 1 tbsp
Onion - 1 large
Tomato - large
Ginger-Garlic Paste - 2 tbsps
Coconut Milk - 1 cup
Cardamom - 2
Cloves - 2
Cinnamon Stick - 1/2 inch
Bay Leaves - 2
Curry Leaves a few
Cilantro finely chopped
Salt to taste



Method:

1. Microwave the Vegetables Potato - Cauliflower combo and Peas and Carrot combo with Salt and Water for 3 mins covering them. Reserve the Stock for the kurma.
2. Make the paste and set aside and if you are not using ready to use Coconut Milk prepare Coconut Milk and seperate the skins.
3. Heat Oil in a pan add Cinnamon, Cloves, Cardamom, Bay Leaves, Cumin Seeds and Mustard Seeds. When Mustards splutter add the Curry Leaves and chopped Onions.
4. When they turn golden add the Ginger-Garlic paste and fry once the raw smell disappears add the Red Chilli Pwd, Tumeric Pwd, Garam Masala, Coriander Pwd and Saute well.
5. After a min add the chopped Tomatoes, when its all cooked and tender add the Microwaved Vegetables and the Coconut paste let it cook.
6. Now add the Coconut Milk and adjust Salt and sprinkle Cilantro and cover and cook. If needed add the reserved Vegetable stock to get the liquidy consistency.

Serve with: Rice, Roti or Indian Rice Noodles

Yes, I have yet another award to go this time its an own creation, this is an award to all our fellow foodie bloggers who take the effort and give every dish they prepare a 360 degree eye view. I am starting it off with a few fellow bloggers and from them I wish it dissipates to all the other foodie bloggers I call it the 360 Degree Foodie Award.



Alexa, the perfect lady she makes sure that she has everything perfect so her kids like them for those who have kids back home and would like to cook delectable dishes, grab a few things from her blog, mind you everything is gluten free in her kitchen, right Alexa?

Dhivya Vikram, she is a versatile cook and you can see all the food trails from across every region in her kitchen. Her presence is felt in every blog she never fails to visit the other foodie blog, even if you fail to visit her.

Doggy Bloggy, has an excellent cooking arena I should say oh Jees look at the picture of how he rolled up his pork chops, I just fell in love with his blog. He brings about an comfort zone to who ever happens to drop by his blog. Just peep in when you have time.

Grace makes everthing look nice and easy. She is a chatting foodie, she speaks speaks and speaks and then you realize she is almost into her recipe and took us half way through, you will love her food and no doubt her too. She cooks to her hearts content and speaks to make you feel good. I admire her pictures.

Happy Cook, not only is she a happy cook she makes us all happy when you happen to visit her Kitchen. Its definitely a treasures throve though cause she has everything from Italian to chinese to Indian and Kerala to mention, there. I just love her Desserts with gelatine which makes me drool.

Kitchen Flavours quick time cook yup call her that, most of her recipes are just under 10 step preparation and I hardly understand how she manages to do that. She has all the time in the world to give a POB (Pat On the Back) for the other foodies.

Sagari, she is one adorable cook she keeps things simple and admirable. Anything she cooks she gives an Indian touch to it so when I get guests who prefer too much Indian I prefer to peek in and take a few tips from her recipes.

Shama Nagarajan, to be honest her kitchen is full of easy to cook recipes and I love to visit her place for all the nice recipes she has and she will be into her 100th post quickly. Starters to Tea time appetizers there you get it.

Sukanya Ramkumar has a black and white kitchen and she chats awhile before she goes to the recipes, the shakes and juices are my fav. Hey its not too Indian in her kitchen she gives a tint of everything and makes them look nice and lip smacking. She has a lovely appetizer section too all you gotta do is look in and virtually taste them, yup virtually.

Uma, she not only cooks and posts nice recipes she has her Glossary for food items too, she gives an easy and interesting twist to her recipes like the Jamoon recipe she posted. I though her recipes would be spicy (as her blog title say "Essence of Andhra"), little to be scared she considers chilliness in her food.

Usha, I visit her place often, everything is vegan there, from cakes to crakes, soups to gravys everything is Egg less and if you want more of cookies, crackers or simply a companion for your Tea pick up those cripsy crackers and cookies that she bakes.

Veena, has a nice black and white blog which she keeps in mind when she click a picture. She has a tips page which has many nice things to dole to the community. Oh good Lord any Kerala festival mmm I can see all the dishes that will be served at her place, look at the menus page. She makes people linger around her page every now and then, that depicts how nice her kitchen will look like.

Vij, I know she is wearing a cooks hat now and all her complaining saga about food is over. She always feels happy thats a great gesture and thats how a cook should always feel. When you drop by her kitchen she re-kindles our childhood memories and cooks like how your Mom would cook for you. One day its Indian at her kitchen and another day its something else. She cooks from others blog and present them really well.

Viki Xavier, she has everything experimented in her kitchen, she is very open, when she made her first cake for her anniversary she put that down and you wont belive it was no where close to what first time cakes look like. She has a lotta patience and makes nice chettinad dishes too. You will find a dish to cook for any time of the day she has a vast collection of recipes.

Yasmeen, oh I should call her Health Nut, everything in her blog point towards being healthy. I used to add flax even in rotis but when I started reading her blog I found out that she uses more flax than I do. She has all exotic baked goodies. Did I tell you she makes energy goodies, you can also find the other tempting dishes like curry's, roti's, dhal.... you better check her.

Have a great Day!!! Catch you later...

Malai Kofta

I mostly avoid dishes with lotsa Carbs, guess what with a 10 lb bag of Potatoes in the pantry I am left with no choice than to indulge into cooking with lotsa and lotsa of carbs :)... I know its a pain in the neck with just 2 ppl at home and all these dishes, I guess by the end of this Potato Saga my BMI would shot high... Anyways all that apart with one Potato lover backing the idea of a Potato week :) I love Malai Kofta's the first time I made them it was all a mess, the second time I progressed and the dish came out fantastic... I make them a little different, the ingredients are all the same, but a little easy way in making them is all I did... I used to Microwave the koftas to avoid deep frying, if microwaved they need to be cooked on the reverse side too, most importantly they cannot be man handled, so I deep fried this time...



Ingredients:

For the Kofta's:

Potatoes - 3 nos. Medium sized
Carrot - 1 large
Peas - 1 cup
Cabbage - 1/2 cup
Chilli Powder - 1/2 tsp
Turmeric Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Cumin Powder - 1/2 tsp
Cumin Seeds - 1/4 tsp
Bread Crumbs - 2 tbsps
Cashewnuts - few
Salt to taste
Cilantro a few stalks
Water
Oil for frying
Plain Flour - 2 tbsps
Paneer/Cottage Cheese

For the Curry:

Onion - 1 Medium minced
Tomatoes - 2 Medium
Chilli Powder - 1/2 tsp
Turmeric Powder - 1/2 tsp
Coriander Powder - 1/2 tsp
Cumin Powder - 1/2 tsp
Cumin Seeds - 1/4 tsp
Ginger - Garlic Paste - 2 tbsps
Oil - 2 tbsps
Butter - 1 tbsp
Malai/Cream/Whole Milk - 1/2 cup
Cilantro few stalks
Salt
Water

For Garnishing:

Garam Masala - 1 tbsp
Cumin Powder - 1/2 tbsp
Cashewnuts a few
Cheese

Method:

1. Wash, peel and dice the Potatoes and boil them with Water and Salt. Once tender mash them.
2. Soak the Cashews in hot Water, I soak them cause the kofta's will be tender and the nuts when soaked becomes tender rather than crispy.
3. In a bowl grate Carrot, add Peas and chopped Cabbage mix with Water and microwave for 4-5 mins or until they become tender. When cool squeeze the water out of the Vegetables and reserve the Water for the Curry.
4. Mix the Vegetables, soaked nuts, Chilli Powder, Turmeric Powder, Coriander Powder, Cumin Powder and Cumin Seeds, finely chopped Cilantro. Add Bread Crumbs based on the dryness of the Vegetables, try to make small golf-sized balls if they fall apart add more Bread Crumbs and roll them into balls.
5. Cut the Paneer/Cottage Cheese into small pieces and center them within the balls and roll them (I like soft cheesy and elastic centers, you can grate them and add the Paneer with the veggie).
6. Roll the koftas into Plain Flour and dust the excess flour, mean while heat Oil. When Oil is hot deep fry the koftas until they turn brown. Remove and strain on kitchen towel.

7. In a pan heat Oil and add Butter, Cumin Seeds and let them Splutter. Add minced Onion and mix well.
8. In a bowl add Water and place the Tomatoes and microwave them for 2 mins, they cook and become tender. Remove the skins and mash with a spoon.
9. Add Ginger-Garlic Paste when smell disappears add the Masala's and stir well, then pour the Tomato paste and the reserved water from Kofta's, in just 2 mins they will cook and give out the aroma.
10. Mix in Cream/ Whole Milk and stir well add choppped Cilantro.
11. In a bowl arrange the Kofta's and sprinkle Garam Masala and Cumin Powder over them and then pour the Curry and Garnish with Cashews and grated Cheese.

Serve With: Roti or Pulav

Bengali Fish Curry and Fish Fry

Ingredients:

To Fry

Fish - 2 lbs
Chilli Powder - 2 tbsps
Turmeric Powder - 1/2 tbsp
Garlic Crushed - 4 cloves
Lime Juice - 4 tbsp
Salt to taste
Cooking Oil

To Paste:

Tomatoes - 2 nos.
Green Chillies - 4 nos.
Mustard Seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Ginger Roots - about an inch
Yogurt - 2 tbsps

For Curry

Cooking Oil
Cumin Seeds - 1/4 tsp
Mustard seeds - 1/4 tsp
Fennel Seeds - 1/4 tsp
Fenugreek Seeds - 1/4 tsp
Onion Seeds - 1/4 tsp
Salt to taste
Water

Garnish:

Curry Leaves a few
Cilantro a few

Method:

1. Wash and cut the fish into desired slices and pat them dry with a kitchen towel.
2. Mix Chilli Powder, Turmeric Powder, Garlic, Salt and Lime Juice and marinate for a couple of hours.
3. In a tawa heat little Oil and fry the Fish either side or deep fry in a skillet.
4. When cooked remove and drain on paper towels.



5. Paste all the ingredients for the curry and mix Yogurt and set aside.
6. Heat a skillet and add the remaining Oil after frying the Fish this give more flavor to the dish.
7. Add all the Seeds and let it splatter, mix in the Paste and stir well adding sufficient Salt and Water.
8. When the curry starts thickening add the fried Fish and simmer for a few mins, garnish with Curry Leaves and Cilantro.



Serve With: Rice or Dosa

Egg Curry from Srilekha's Post

I tried the Egg Curry from Srilekha's post. I am really glad I did try that recipe, I usually break the Egg into the gravy and let it cook. I have never tried boiling the Egg and using in the curry. Thanks Srilekha.

Baigan Curry

I am not a Baigan person, I try to avoid using it while I cook. Recently I happened to go to an Indian Restaurant in NYC and I was forced to try Baigan there, I somehow like the taste. So last week when I was at the Indian Store I picken up Baigan there but dint have the courage to cook but then I made up my mind to give it a go.

Ingredients:

Baigan/Brinjal - 5 nos.
Onion - 1 large
Green Chillies - a few
Curry Leaves - a stalk
Red Chilli Pwd - 1 tbsp
Turmeric Pwd - 1/2 tsp
Salt to taste
Tamarind - medium gooseberry size mixed in water
Water
Cooking Oil - 7-8 tbsps
Coconut milk - 1/2 cup

To Dry Fry:

Poppy Seeds - 1 tsp
Sesame Seeds (White) - 1 tbsp
Cumin Seeds - 1 tbsp
Coriander Seeds - 1 tbsp
Peanuts - 10-15 gms

Method:

1. Dry fry all the seeds separately and skin the Peanuts after roasting.
2. Chop the Onion and fry with a tbsp of Cooking Oil and let it cool.
3. In a mixer put Coconut pieces and Water and grind it well strain the Coconut remains and save the Coconut Milk.
4. Now paste the Onions and all the roasted seeds, add the Coconut Milk to it to make a fine paste.
5. Meanwhile in the same pan add few tbsps of Oil and fry the diced Baigans till goldenbrown remove from flames.
6. In the same pan add chopped Green Chillies and Curry leaves once they splutter add the Onion paste and the remaining Coconut Milk if any and mix well.
7. Add Red Chilli Pwd, Turmeric Pwd and Salt, mix them well until they blend with the paste.
8. Once they start boiling add the Tamarind Water and the Baigans and mix well and let it cook for 5 mins.
9. Garnish with Coriander Leaves and remove from flames.

Serve with: Rice or Dosa

Paneer Bhurji

Paneer Bhurji is a very simple and a tasty dish. Doesnt requires much many ingredients, hope Yehiya finds all the ingredients. Happy cooking.

1. Heat a pan, when hot add Cooking Oil, 1/4 tbsp Cumin Seeds, Cinnamon, 2 Cloves, a few Cardamom, 1 Green Chilli chopped.

2. Add 1 medium Onion chopped, an inch of Ginger finely chopped, 4 cloves of Garlic finely chopped and few Curry Leaves when raw smell disappears add Red Chilli Powder and Salt.

3. Now add the diced medium sized Tomatoes, turn the flames to medium until Tomatoes are tender and well cooked.

4. Now add the sliced Peppers and mix thoroughly, they will become tender in a few minutes.

5. Add a can of Corn, cover and cook for 3-4 min's.

6. Add the grated Paneer, mix well and remove from flames. Garnish with chopped Corainder Leaves.

Peppers, Paneer and Corn Kernels make the dish a little sweet so ppl who like to have a hot dish add sufficient Red Chilli Powder and Green Chillies.

Serve with: Roti or Bread

Peas Curry

1. Heat Oil in a pan, Asafoetida Powder and Cumin Seeds let it splutter.

2. Add finely chopped Garlic, Ginger and Green chillies.

3. Once the smell disappears add finely chopped Onions. Chop Coriander Leaves and crush Lemon and set aside.

4. Now add all the Masalas (Turmeric Powder, Chilli Powder, cracked Pepper, Cumin Pwd, Coriander Pwd, Salt) and mix well.

5. Mix boiled Peas or fresh peeled Peas into the masala and add Water let it cook for 5-10 mins.

6. Beat Yogurt with lil Water add pour it into the skillet and keep the flames medium.

7. Garnish with chopped Coriander and add 1/2 tbsp of Lemon Juice.

Serve With: Pulav or Roti