detailed receipes

I feel, it look like a miracle; that i'm cooking and it does tastes good. For 7 months I have become someone really interesting... "a responsible person"

I still remember and still feel the smell of mine - hardly goes near the stove.... hang around the kitchen for cutting, cleaning and washing vessels. I will be one of the very small subsitutes in my aunt's kitchen. And my sisters make fun when i go near the stove. Its still so green and fresh in my mind.... 6 months had changed everything from A to Z.

I should agree that i'm still a trainee when i see my Mom, aunt and elders everyone i knew. Yet, the surprise is i have become a qualified Kitchen speacialist.

I'm writing Few Recepies that worked out very well.... Try it and let me know the results. Cooking is not a great art, its just another hobby. Tastes come well, when you are involued in it. The more you love people at home and your mood determines the proteins and vitamins and its taste.

Mutton Kurma

Easy to make but very delicious

Ingrediants:
Olive oil/Sesame oil - 3Tbsp
Dry Chili - 7
Tomato - 3
Onion - 4
Chili Powder - 1Tbsp
Mutton - 1/4kg
Potato - 2
Salt - as required
Corriander leaves for garnishing

Procedure:

Wash the mutton with lot of water and spread little tumeric , with the mutton after cleaning it. In a cooker, Pour oil and fry the chopped onion, add dry chilies also add the chopped tomatoes and fry till the colour of the onion becomes little brown. now add the chili powder, mix well; then add the mutton (You can add little water may be half to a 1/4 cup).

Fry it for 5 minutes and close the cooker with the weight. let the cooker whistle 8 times. Open the cooker(when it is ready to open) and add chopped potato with it, add salt andmix well and let the cooker whistle for another 8 times. The Mutton Kurma is ready. It can be served with rice and chaptati

Chicken Gravy

Will be very tasty

Ingrediants:
coconut - 1/2
Dry chilies - 10
corriander seeds whole - 1 small cup
chicken - 1/2 kg
Onion - 5
Tomato - 4
cloves -2
cardamam - 3
pattai - 2 piece
Ginger - small
Olive Oil/Sesame oil - 1 cup
salt as required
Corriander leaves for garnishing

Procedure:

Grind the coconut and have it in a plate.Wash chicken throughly and spread tumeric with chicken. Now take a pan and fry coconut with dry chilies, whole corriander seeds along with cloves, cardamam, pattai till it becomes brown. Then allow it to cool and grind the contents in a mixie. In the pan fry chopped ginger, chopped onion and chopped tomato add chicken to it. Close the lid for 5 minutes. Then add the grinded contents with the chicken and allow it to cook for another 5 minutes. Next add salt and allow it to cook in simmer for 20 minutes. Garnish the chicken gravy with corriander leaves. Now its ready.

Delicious Jelly

Easy and nice to have

Ingrediants:
grapes - 1/2kg
Sugar - 1/2 kg
Gelatine - 1 cup diluted (thickly)
Water as required

Procedure:

Clean the grapes (purple) and cut into half to remove its seeds. take a vessel and allow the grapes to be boiled it until the grapes are well cooked. Smash the grapes well. add sugar and gelatine with it slowly one by one. mix well and boil it for another 5 minutes. allow it to cool. Drain the contents in a glass bowl and refridgrate it. The jelly is ready and can be had as and when required. Grapes can be substituted with orange and strawberry.


Shallots Sambaar

Tasty and Easy.

Ingrediants:

Shallots - 100gms
Tomato - 3
Sambaar Dhal - 100gms (soak it for 20 minutes - after washing the dhal well in water to get fully cooked dhaal)
Olive Oil/Sesame oil as required
Sambaar powder - 2 Tbsps (combination of 3/4 Tbsp of Chili Powder, 1 Tbsp of Corriander Powder, 1/4 Tbsp of Tumeric)
Chili Powder - 1 Tbsp
Salt as required
Corriander leaves for garnishing
Mustard, little shallots chopped, Dry chilies, curry leaves for frying

Procedure:

Take a pressure cooker and cook the dhal. allow it to whistle four times.
Take another pan, pour little oil; fry the chopped shallots and chopped tomato. Let the tomato be smashed in heat. add the cooked dhal with it and mix well for 3 minutes. add sambaar powder, chilipowder, salt and corriander leaves. mix well for another 5 minutes.
Transfer the contents to the pressure cooker and allow it to whistle for two times. Take a pan and pour little oil fry mustard, curry leaves, chopped shallots, dry chillies and fry it till everything becomes little brown. Add these contents with thw sambaar and mix well.
Sambaar is ready to serve.