May be you've never considered cooking broccoli this way, but pairing along with the lentils yields surprisingly good results.These ritzy Broccoli Vadas will wow! your family and friends, because of the simplicity of very few ingredients that go into making this dish delicious.....
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Paneer Butter Masala, famously called PBM, is full flavoured, has lots of texture and is very satisfying regardless of whether you are a vegetarian or not. PBM has always been a firm favorite for many people be it restaurants or home....
Sambar Vada is a traditional South-Indian breakfast dish. The dishs' main ingredients are lentils, which is a good source of protein - a perfect start for the day. The crispy, fluffy vada alone tastes awesome, and if relished with sambar, it's a REAL TREAT....
Sabudana Kichdi is genarlly prepared during the fasting seasons and liked by many....
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1. Lamp Ribs - 1/2 Kg.
2. Coriander seeds - 2 tbsp.
3. Peppercorns - 2 tsp.
4. Green Chilies - 3 to 4 no.
5. Onion - 2 medium size
6. Ginger - 1/2 inch
7. Garlic - 1 no.
8. Cinnamon - 2 inch piece
9. Cloves - 4 to 5 nos.
10. Turmeric - 1/4 tsp.
11. Oil - 3 to 4 tbsp.
1. In a pressure cooker, take the washed lamb ribs and dry them until all the water evaporates in it. Add water until the meat is covered along with salt and turmeric and close the pressure cooker. Cook the meat until 3 to 4 whistles. The meat should get tender so the pressure cooker whistle depends upon the quality of meat.
2. Work on the other ingredients until the meat gets cooked like choping the onions, skin out the garlic and scrap the outer layer of the ginger and keep it ready.
3. In a pan, dry roast the coriander seeds and peppercorns until warm and crisp and keep it aside.
4. Heat 1 tsp. of oil in the same pan, and add green chilies, onions, ginger and garlic and fry them on a low flame.
5. Take all the fried ingredients, along with the roasted coriander seeds and peppercorns adding cinnamon and cloves blending it into a fine paste without adding water. If necessary just sprinkle some water to the ingredients to blend well.
6. Once the meat and the ground spice paste is ready separately, heat up remaining oil in a pan, and fry the spice paste well, by continuously stirring it for about 10 minutes with a spatula adding little salt (salt is already added while cooking the meat so add very less in the spice paste). Finally add the cooked lamb ribs and cook until dry, and the spice is nicely coated to the meat ribs.
* Now the garnishing part, though purely optional, can roast the some cashews in ghee and add it to the mutton chaaps for that extra visual appearance and a nice flavor. I know some might wonder, cashews in cooked meat?.... just adding few cashews changes the whole lot flavor and richness. This is how mom cooks at home. Try and lemme know how it tasted through your comments.....Thanks...:)
1. Usually pepper powder is added to the dish at the end as the pepper might stick to the pan and the food may get burnt. Here since the peppercorns are powdered along with the paste and added to the oil, constant stirring is needed.
2. As the Butcher to chop the meat in this way along with the ribs for this recipe.
3. Here coriander powder should not be used. The coriander seeds when dry roasted imparts a very nice flavor along with the peppercorns and enhances the taste of the mutton chaaps.
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Sarson da Saag is a delectable curry and a hot favorite among the North Indians, specially adding to the Punjabi Cuisine and hence the name in Punjabi language. A fluent combination of delightfully refreshing flavors of leafy green vegetables/greens makes the curry heavenly delicious. The great combo with Sarson da Saag is the Makki di Roti, which is the maize flour/cornmeal bread. Sarson da Saag combines green Mustard leaves (sarson), Radish leaves (Mooli Bhaji) and Spinach leaves (Palak). These leaves are especially winter harvests, and this is the time this meal combo is preferred and prepared. It is also accompanied with jaggery and buttermilk, and thus completes the winter comforting meal. Here's the recipe of 'Sarson da Saag Makki di Roti' the flavors of Punjab, and relish with desi ghee (clarified butter) and white butter.
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1. The fermentation of the batter under normal weather conditions takes around 7 to 8 hours. If its cold weather keep the batter in a container in the microwave or oven where is switch is on off mode so that the place remains warm.
2. If you want to get the batter fermented much in advance, squeeze some lemon juice into it or add some sour curd/buttermilk.
3. If using dosa rice, then take the quanity equal to the proportion to raw rice and parboiled rice together. Rest all remains same.