Sunday 31 August 2014

Sambar using roasted spices

Making sambar using home-made masala is not a hectic job at all. My family love it this way. We hear lots of stories on readymade masalas(spices) like they include animal fats, that they do some sort of adulteration etc. etc. What's the need of readymade ones when we can make it in no time. If spending 5 minutes extra in kitchen can give you peace and health, then it's worth the risk.  It's always better to use home made stuffs as far as we can. It's not that I don't use readymade stuffs at all..but a big NO to masalas .. I make my own garam masala and use a blend of my own spices for chana masala,pav bhaji, tandoori chicken or sambar.  We bring home made red chilli,coriander and pepper powders all the way from India and all thanks to my aunts there who never say 'huff' to our orders. :) I can assure you that this sambar is as tasty as the ones made with store-bought spices. Follow the instructions and recipes to the point and you get to eat delicious sambar in no time.




INGREDIENTS

Shallots                       6 tbsp
Tomatoes                      3/4 cup
Green chilly                          2
Masoor Dal              1/4cup/ 6 tbsp
Turmeric powder              1/2 tsp
Tamarind(with seed)**    10 gm/ lemon sized 
Vegetable               500gms/ 1/2kg

To Grind:
Coconut oil         2tbsp
Fenugreek                   1/2 tsp
Cumin                         1 tsp
Garlic                          2
Asafoetida                   a generous pinch
Coconut                       3/4 cup
Curry leaves                3
Red chilli powder       1 tbsp
Coriander powder       1 tbsp

Tadka:
Coconut oil     4-5 tbsp
Mustard seeds    1 1/2 tsp
Curry leaves    8-10
Dried red chilli      3



METHOD:

1. Soak tamarind in hot water and squeeze to take pulp. 

2. Pressure cook dal alongwith turmeric powder, onion, tomatoes and tamarind pulp.

3. After one whistle, open the pressure cooker and add vegetables except brinjal/eggplant and ladyfingers. These cook really fast and so it's safer to add later. Close the lid and turn off the flame after one whistle. Open the lid immediately. Add eggplants and lady fingers to this. Keep it aside.

4. Heat oil in another pan and dry roast coconut with cumin, fenugreek and curry leaves till the coconut turns dark brown. Switch off the flame and add asafoetida,  red chilli and coriander powders to it. Saute for a few seconds till the raw smell goes. Let it cool.

5. Make a paste of this roasted coconut and spice mix using water enough to blend.

6. Pour this paste to the cooked gravy and simmer for about 5-6 minutes. Turn off the flame.

7. Heat 4-5 tbsp of coconut oil in another pan and splutter mustard seeds in it. Throw in red chillies and curry leaves. Pour this tadka over the gravy and close the lid. Let it remain closed for a minimum of 5 minutes.




** Adding tamarind at first gives a nice flavor to the vegetables and thus the sambar

Monday 25 August 2014

Pumpkin Erissery /Mathanga erissery



Onam is near and these days people go crazy searching for recipes for vegetable side dishes and you can see lots and lots of recipes online or on screen. We don't celebrate Onam, but still never forget to order Sadya from restaurants as this is the only time we get to eat 14-16 types of curries with our Choru (rice) and 2 types of payasams too. ..yumm!! Otherwise who cares to cook so many side dishes. Cooking is not that tough compared to chopping. I always felt that's the most difficuilt and time consuming task while preparing Sadya. Ofcourse grating coconut, if you are in India, could be more difficuilt ; but here, that's a blessing when you have a Lulu or Manama (supermarkets) near ;) where you get grated coconuts any time of the year.


Ingredients:
(Reference:Marias Menu) though made my own variations

Mathanga/Pumpkin     500gms ( 3cups)
Turmeric                      1/2 tsp
Water                           1 cup
Red chilly powder       1/4tsp
Coconut                       4 tbsp (to garnish)
Oil                                1 tbsp

To Grind
Coconut                       1/2 cup
Cumin/Jeera                 1/4tsp
Green chilly                 2 or more
Pepper powder            1/4 tsp

To temper

Coconut oil                  2 tbsp
Mustard                        1/2 tsp
Curry leaves                 few
Shallots                         4





 Method:

1. Cook pumpkins with water, turmeric powder, salt and red chilly powder till it is done. Mash nicely and keep it aside.

2. Grind 1/2 cup coconut with jeera, pepper and red chilly powder. Add this to pumpkin. Let it boil and simmer for about 5-6 minutes.

3. Meanwhile, heat 1 tbsp oil in a pan and roast coconut (kept for garnishing) till it turns brown and crispy texture. Remove it on a plate. Heat oil in the same pan for tempering. Crackle mustard seeds in it and throw in curry leaves and shallots immediately. Fry till the onion turns brown. Pour this over mathanga. Mix well. Serve with roasted coconut garnished on top. 


Variations:

Try with cowpeas/ vanpayar added to mathanga. ie; 250gms mathanga and 1/2 cup cowpeas for this same recipe.

Roast coconut a little more time if you prefer it that way.



Saturday 23 August 2014

Malabar Fish Curry with Saturday Snapshots#2

Perfection in cooking seafoods , I believe, is the most toughest to achieve among all other non-vegetarian dishes. My grandma and my aunt who stayed next to me during my initial days of cooking taught me to cook this simple fish curry with all their efforts.lol.. It came perfect when they guided me then and there, but flopped again when made alone. After many trials and errors, I learnt this and thanks to my blogging that I finally jotted down the exact recipe. 

When I was in my 1st Bcom, I had to cook lunch at home as my mom was in India busy with my sisters wedding. My uncle showed me to prepare fish curry and I asked him why didn't he add rice water to the curry. He laughed at me saying 'rice water?' .. I said 'yeah.. mom does so'.. He was not ready to accept the fact that rice water goes into the making of fish curry. He then told my dad about this and my dad started laughing too. I was pretty sure about that but both of them couldn't accept it. After a few days when my mom came back I told about this and she said 'why did you tell them? This is kept as a secret among ladies and no men or outsiders know about this. We add rice to the grinder hiding our sister-in-laws also. ' I started noticing this after that and what I found was really interesting. My aunts and all after adding spices to the machine , say something and all to their sis in laws so that their attention diverts and by that time they added rice to the machine... lol.. I don't know why they have to keep this secret. But anyways, I have never seen rice water added to the curries except in some regions of Kannur. 



This is a very simple curry, made on a daily basis which could be served with plain dosas, appams, rice etc. The flavour of the curry varies with the fish we use; whether king fish, pomfret, small fishes etc.; any fish could be made with this recipe



INGREDIENTS:

Fish                              1/2 kg


Oil                                3 tbsp
Onion sliced                 3 tbsp
Ginger crushed             1 tsp
Fenugreek/uluva           1 tsp
Green chilli                   1
Tomato , chopped         1/2 of a medium sized
Red chilli powder         2 tsp
Turmeric powder         1/4 tsp
Cooked parboiled rice  3 tbsp
Water                            1 1/2 cups
Tamarind                       1 small ball
Curry leaves                  few



Saturday Snapshots Click #2 sending to Merry Tummy and Siris Food

METHOD:


1. Keep everything ready beforehand as you don't get time to do it in between. Slice onions, crush ginger, chop tomato,clean fish , soak tamarind in 4-5 tbsp of water etc.

2.Grind cooked rice with water and spice powders in a blender.

3. Heat oil in a chatti (curry pot) and add 2-3 slices of onion and fry until it turns brown.

4. Add fenugreek and ginger; saute for a few seconds.

5. Throw in green chilli , tomatoes ; saute again for 20-30 seconds.

6. Pour the blended juice of rice and powders to this. Let this boil and simmer for about 5 minutes.

7. Add tamarind juice to it.

8. When it boils, keep the flame high and add fish to it. Let it boil again and then add salt.

9. Keep the flame low and let it simmer ,covered, for 10-15 minutes or until the fish cooks. Do not stir with spoon. Rotate the pan in between. Add curry leaves to this, close the lid and then switch off flame.  Let it remain for a minimum of 5 minutes before opening the lid.







Wednesday 20 August 2014

Heavenly Delight



The name says it! It's heavenly delicious. This 'melt-in-your-mouth' recipe was a hit when I had posted this on a recipe sharing group named Friends Cookys; 4 years ago.  I was in search of a name for this recipe, when one of my FB friends, Najiya Aziz, suggested this name.. Heavenly Delight.  The bottom layer of breads dipped in coffee, two layers of cream flavored with caramel and dreamwhip powder and a biscuits layer in between .. all together proved justice to the name. 


INGREDIENTS
(Prepared by Hanan)

White Bread                        a few pieces
Marie biscuits                      enough for the layer
Instant coffee                       3 tbsp
Creme-caramel sachet*.      1
Dream whip powder**.         1
Nestle tin cream                   2
Condensed milk                  1 tin
Gelatin                                 2 tsp
Sugar if required

1. Prepare strong black coffee with 2 cups water, 3 tbsp coffee and the caramel sachet (inside the Creme-caramel pack). Let it cool down.


2. Take a small pudding tray and keep it aside.

3. Dip bread in this coffee and then strain the coffee out by pressing in between your palms.

Layer this in the pudding tray.

4. Beat 1 nestle cream, dream whip powder & 1/2 condensed milk in a bowl.

5. In another bowl, beat the other nestle cream, remaining half of the condensed milk,caramel powder & sugar if required.

Keep both these bowls aside.

6. Dissolve gelatin in hot water (not boiling) & add half of this to both the bowls. Mix well.

7. Pour the first cream mixture on top of the bread layer.


8. T
hen layer biscuits dipped in coffee on top of that.

9. Then pour the next cream mixture.
let it set in refrigerator and serve cold.



*Instant Creme Caramel pack is used here. Two sachets are available inside the pack;one is caramel sachet and the other is Creme sachet. Both are used separately in this recipe. 

** Dreamwhip is whipping powder. You can use any brand. No need to whip first.Only the powders are used.

Wednesday 13 August 2014

Spicy KingFish Curry





It is only recently that I have noticed that I didn't post any simple fish curry recipe in my blog all these years. It might be because I make fish fresh and hot and serve rightaway without any time left for clicking pictures. This recipe was dumped into drafts since 2 months; one of the first pictures I clicked with my new camera. I was not about to post this as I was not so happy with the pictures. But still I couldn't ressist as I loved the simple flavors of the dish and so wanted to share. I shall update a better picture soon. InshaAllah! :)



Ingredients:
(Courtesy: Silwena Rowe)

Kingfish                          400g
Kashmiri Chilli Powder    2 tsp
Coriander powder           2 tsp
Turmeric powder            1 tsp
Coconut oil                     5 tbsp
Vegetable oil                   4 tbsp
Mustard seeds                2 tsp
Fenugreek seeds(uluva)   1/2 tsp
Ginger paste                    2 tbsp
Garlic paste                     2 tbsp
Shallots, finely chopped- 12
Curryleaves                     10 
Thick Coconut milk          1 cup


1. Mix chillli, coriander and turmeric powders with the coconut oil to make a paste.

2. Heat vegetable oil in a heavy pan. Add mustard and fenugreek seeds. Once their mustard stops spluttering , add ginger-garlic paste and stir on low heat for 3 to 4 minutes.

3.Add the prepared spice paste, season with salt and saute until oil begins to appear on the surface and the sides of the pan.

5. Add a little water to dilute the sauce slightly then add the fish. Sir gently to ensure that the fish is well coated.

6. Cover and simmer on low heat for about 25 minutes or until the fish is cooked thorough and the sauce thickens. 

Serve with rice, rotis, pathiris, dosas etc.











Tuesday 12 August 2014

Winner Announcement & Roundup for Ahlan Ramadan-Healthy way Event !

It's time for winding up the 'Ahlan Ramadan-the Healthy Way' event. We had a wonderful time hosting this event & giveaway. Inspite of all our busy schedules, we managed to handle this event quite nicely. Thank you Rafeeda and Humi for being such wonderful co-hosts. 

We did receive 112 entries from bloggers and 6 from non-bloggers. Recipes are so good and I kept staring on all the pictures while I was working on the round-up . Thank you all who took  few minutes from your busy schedule to link in recipes and make this event a big success! We couldn't include a few recipes in this round-up as some blogs do not have option to save their pictures and we didn't receive any reply for our messages also. We shall update this page as soon as we get those pictures. If there is some entries that I missed or did some mistake with the names or link, please do send me a message or mention in the comments below so that I can rectify. I can't conclude without mentioning a few names who linked in most number of entries to this event; Priyas easy N tasty recipes, Delectable Flavors and Babi's recipes ; Thank you girls !

There were 1140 Rafflecopter entries and three Lucky winners among them are:

1. Sujitha Sasikumar won USD 15 gift card from Amazon.com. 

  
2. Lucky winner  for Amanda Rettke's Surprise-Inside Cakes Book is 

Rukhsar Nadiadwala of Sasumma's Recipes 

 2.  Shamla Jaheer is free to choose one among these gorgeous suits from Nav Varn



Congratulations Winners !!
(Winners please mail your contact addresses to anyone of us within 2 days )
Entries linked in to the Event:

1. Shepherd's Pie from Suji's Cooking Lab
2. Baked Meduvada with Tomato Chutney from Home Cook Food
 3, Mango/Pineapple Coolatta from Home Cook Food
                                      



4. Summer Pudding from My Style of Recipes

5. Apple Pola from Fam's Culinary Recipes

 6. Kebab-e-murgh from Ainy Cooks

7.  Stuffed chicken Cheese Bake from Ainy Cooks

8. Wholewheat Cinnamon Rolls from Recipes Mine
  9. Peanut Balls from Priyakitchenette

10. Masala Cups from Febi's cookbook
11. Paneer khurchan from Priyakitchenette

Entries from Priya's Easy N Tasty Recipes 


 13. Amla Rose Punch
14.  Mango Chaat
 15. Coriander Coconut Milk Paratha
 16. Eggless Barnyard Millet Pancakes
 17. Green Gazpacho
 18. Grated Gooseberry Pickle
19.  Greenpeas, Potato & Puffed Lotus seed in Green Gravy
 20. Karunkuruvai Rice Dosa
 21. Kattuyanam Rice Idli
 22. Lime Clementine Mocktail
 23. Green Peas Masala Sundal
 24. Pina Colada Mocktail
25.  Little Millet & Black Urad dal Dosa
 26. Soya Sauce Cauliflower Steak
 27. Tofu Pad Thai noodles
 28. Kodomillet Curd Rice
 29. Wheat Flakes Chivda



30. Okra Dolma from With A Spin


 31. Nombu kanji from From My Own Kitchen
 32. Wheat Samosa from Fam's Culinary Recipes

Entries from Babi's Recipes

34. Bread Bajji
35. Chettinad Pavakkai kuzhambu
36. NO bake Mango cheesecake
37. Onion Poha
38. Chickpeas Pulao
39. Eggless Kulkus
40. Cabbage Kofta Curry
41. Gulkhand Ice tea
 43. Dried Peas Chaat
 44. Bread Pizza

 46. Mirch ka saalan
 47. Colorful Capsicum Rice
 48. Chicken Kurma
 49. Mango Phirni
 50. Raagi Banana Eggless Muffins


51. Chicken spring roll from Tasty Dining

 52. Chana Dal cake from Tasty Dining
 53. Chicken Majboos from Fam's Culinary Recipes

 54. Bottlegourd cowpeas curry from Sara's Tasty Buds

55. Barnyard mililet pongal from Priya kitchenette

 Entries from Delectable flavors

56. Chettinad Kheema Podima 
 57. Chettinad mutton curry 
 60. Chettinad Prawn biryani
 61. Tangdi Kebab
 62. Veg. Fried Rice

63. Kodo millet dumplings from Priyas kitchenette


65. Corn Puttu from Priyas Kitchenette
 Dahi Papdi Chaat from Priyas kitchenette

66. Dahi Vada from Faji's hotpot

67. Chicken Puttu from Shabbu's tasty kitchen

68.  Kadala Curry from Priya Kitchenette



69. Karimeen fry from A Bowl of curry

70. Peas Mutta Fry

71.Prawns Packet from Febi's cookbook

Entries from Mayuri's Jikoni


73.Eggplant Subji

74.Beetroot Ice creams

75.Custard Cookies

76.Mooli parathas

77. Corn and Beans Quasedilla

78. Orange Basil Juice




80.Braided Pesto Bread


82.Soyabean Drink from Abby's space

 83.Mixed Biriyani from Fam's Culinary Recipes

84.Healthy Barley Porridge from Abby's spice

85.Pasta with veggies from Abby's spice




Some more from Delectable Flavours






Entries from Cutchi Kitchen


98.  Shish Tawouk

99. Chicken Fajitas
 100. Kaale chane ke kebab


102.Badam Pista Ice-cream from Cookbook Jaleela

103.Chickpeas Paratha by Priya Kitchenette



Non-bloggers entries:

103.Egg Chutney Kebab from Sufaija Zainuddeen

Recipe for egg chutney kebab
    Ingredients:
  1. Eggs,hard boiled and cut lengthwise- 5 nos
  2. Egg white,lightly  beaten-2 nos
  3. Oil- for shallow frying
For coconut chutney: 
  1. Grated coconut - 1 cup
  2. Green chilies-3 to 4 nos( according to taste)
  3. Ginger-1/2" piece
  4. Garlic- 3 cloves
  5. Curry leaves-1 sprig
  6. Coriander leaves,chopped-2 or 3 tbsp
  7. Lemon juice- 1 tsp
  8. Salt-to taste
Instructions: 


Combine all the ingredients listed under ' For coconut chutney' in a blender and grind to a paste.
Cover each egg piece with the prepared chutney.(over the cut surface.)
Evenly dip this in egg white and shallow fry carefully.

Serve with tomato sauce.

103. HANDVO from Sufaija Zainuddeen


  • 1 cup rice
  • 1/4 cup chana dal
  • 1/4 cup urad dal split with skin
  • 1/4 cup toor dal
  • 1 teaspoon turmeric
  • About 1 inch piece ginger chopped
  • 1-2 green chili adjust to taste
  • 1-3/4 teaspoons salt

  • 2 teaspoons sugar
  • 1/8 teaspoon asafetida
  • 1/2 cup yogurt
  • 2 tablespoon oil
  • 1 cup laucki shredded (opo squash, bottlegourd, doodhi)
  • 1 teaspoon lemon juice
  • 1 teaspoon Eno fruit salt

  • For Seasoning
    • 1 tablespoon oil
    • 1 teaspoon mustard seeds
    • 1/8 teaspoon asafetida
    • 1 tablespoon sesame seeds
    Also need
    • 2 teaspoon oil to grease the baking pan
    • 8×8 baking pan, for this recipe I prefer glass baking pan
    Method
    1. Wash and soak rice, chana dal, toor dal, and urad dal in about four cups of water for at least four hours.
    2. Drain the water and blend soaked rice, lentil, ginger, green chili to lightly coarse texture, (try not to use any water). I prefer to use food processor, add yogurt, turmeric, salt, sugar and asafetida, blend it again for few more seconds. Transfer the dal mix into a bowl and let the mix ferment for about 10 to 12 hours.
    3. Add the opo squash, 2 tablespoons of oil, lemon juice to the fermented dal mix and mix it well. Add ENO to the mixture and mix, this will make the handvo mix light and fluffy.
    4. Grease the 8×8 baking pan generously and pour the handvo mix into the greased pan. Tap the pan; it will help spreading the mix evenly.
    5. Sprinkle the sesame seeds over the handvo batter.
    6. Heat the oil for seasoning in a small pan over medium heat, after oil is moderately hot add the mustard seeds and asafetida as mustard seeds crack, turn off the heat.
    7. Drizzle the seasoning over the top of the sesame seeds.
    8. Cover the pan with aluminum foil and place the pan on middle oven rack and bake at 350 degree F, preheated oven for 20 minutes.
    9. Remove the foil and bake for another 20 minutes until top of the handvo is light golden brown or until knife inserted in center of the cake comes out clean.
    10. Let the handvo cool off for about 15 minutes. Cut them in sixteen pieces. Handvo is ready to serve.
    104.Banana chocolate chip baked Oatmeal by Sufaija Zainuddeen tried out from here


    105.Mutta Adukku by Farisha TP
    Ingredient
    For batter:
    Maida -2 cups
    Egg -5
    Milk – 1cup
    Salt – as required
    For masala:
    You can use samosa filling or any other masala. Here I used chicken masala.
    Chicken breast -2
    Onion -1 chopped
    Ginger- garlic paste – 1tsp
    Garam masala- ½ tsp
    Green Chilly- 1 (finely chopped)
    Turmeric powder -1/4 tsp
    Salt & pepper
    Oil
    Coriander leaf
    ginger&garlic paste-1 tsp
    green chillies-2 (chopped)
    turmeric pwd-1/4 tsp
    red chilli powder-1/4 tsp
    pepper powder-1/4 tsp
    garam masala-1/2 tsp
    tomato sauce-tomato-1 small(chopped)(dnt add if u nt interested in sauce)
    soya sauce-1/2 tsp(optional)
    mozarella cheese-1 tbsp(any cheese u can use)(optional)
    corianderleaves-few
    salt
    oil
    Method:
    Cook the chicken breast with salt and pepper and shred. Heat oil in a pan and saute ginger garlic paste.  when the raw smell goes add onion, green chillies and sauté well until it change the colour. Now add all masala powders and then chicken pieces. Mix well and add coriander leaf.
    In a bowl add maida, milk, beated egg and salt and make it as dosa batter (if required add more milk). Heat dosa tawa and brush some ghee on it.  Pour dosa batter, it should not be too thin. When it is half cooked put masala on one half of the dosa, and cover it with other half. Press the ends carefully.  Apply ghee in the remaining side of the tawa and pour the batter from the center of the cooked dosa to the remaining side.  Now when it is half cooked, put masala on that side and carefully  turn the dosa (already cooked half).  Again apply ghee in the blank side of tawa and repeat the above procedure. You can prepare lots of layers, it is up to you. Serve it hot.

    106. Easy Haleem by Farisha TP
    Ingredients
    1. Boneless Chicken/ Mutton/ meat -100 gm
    Onion -1 (chopped fine)
    Ginger –garlic paste – 2tsp
    Green chilly paste -1tsp
    Coriander leaf paste -1tsp
    Cardamom -1 or 2
    Cinnamon – 1 small piece
    Glove-2
    Lemon juice – 1 tbsp
    Yogurt – 1tbsp
    Salt & pepper powder –as required
    2. Wheat powder -3 tbsp
    Coconut milk – 1 cup
    Salt –as required
    For Garnish
    Ghee
    Onion - ¼ cup
    Raisin
    Cashew
    Lemon -1
    Method:
    Marinate Chicken (I used chicken here as considering healthy recipe. you can use mutton/ meat) with the ingredient 1 for 20-30 minutes and cook well with enough water. When it is cooked keep the stock aside and once it is cooled grind / shred the pieces.
    Mix wheat powder with ½ cup water and salt without lumps. Now in a pan add coconut milk and wheat powder and cook in low flame. Stir continuously, otherwise it will stick into the bottom.  When it is cooked properly add chicken stock and ground/ shredded chicken (meat) and continue to cook another 15 minutes.
    Fry onion, raisin and cashew in ghee. Put the haleem in serving dish and garnish with fried onion, raisin and cashew, add ghee also (optional). Serve it hot with lemon.

    107. Pakistani haleem by Amreena 

    Ingredients
    Ginger garlic paste 1tbsp
    Onion chopped 1/2 cup
    Rose petals 1/4cup
    Green chilly 5
    Ghee 1/2 cup
    Dalia (broken wheat) 1/2cup
    Oats 1/4 cup
    Almonds 6
    Chana daal 1 tsp
    Masoor daal 1 tsp 
    Urad daal 1 tsp 
    Sesame seed 3 grams
    Cumin seeds 4 grams
    Cloves 2 grams
    Pepper corns 3 grams
    Cinnamon sticks 2 inch
    Cardamom 8
    Shahi jeera 2 grams
    Kabab chini 2 grams
    Chicken 750grams
    Milk 1 cup
    Salt 
    Fried onions 1/2 cup
    Curd (optional) 2 tbsp
    Coriander 1/2 bunch
    Mint chopped 1/2 bunch
    Direction
    1.take a bowl add kabab chini,shahi jeera,green cardamom,cinnamon sticks,pepper corns,cumin seeds,moong daal,chana daal,almonds,oats,broken wheat,mix this all togather put it into the blender and make a powder
    2.heat ghee in a pressure cooker,add ginger garlic paste,saute it and add chicken pieces,add chicken stock,mix it well,add fried onions,rose petals,curd,green chilly,chopped coriander,chopped mint,salt and add prepared powder,mix it well and put lid on and let it cook for 2 whistles in a high flame and reduce flame n cook it for 40 minutes in a slow flame.
    Then take potato masher and mash it like a paste,add ghee,mix it and switch off the flame and add lime juice.mix it well.serve hot.


    Sunday 31 August 2014

    Sambar using roasted spices

    Making sambar using home-made masala is not a hectic job at all. My family love it this way. We hear lots of stories on readymade masalas(spices) like they include animal fats, that they do some sort of adulteration etc. etc. What's the need of readymade ones when we can make it in no time. If spending 5 minutes extra in kitchen can give you peace and health, then it's worth the risk.  It's always better to use home made stuffs as far as we can. It's not that I don't use readymade stuffs at all..but a big NO to masalas .. I make my own garam masala and use a blend of my own spices for chana masala,pav bhaji, tandoori chicken or sambar.  We bring home made red chilli,coriander and pepper powders all the way from India and all thanks to my aunts there who never say 'huff' to our orders. :) I can assure you that this sambar is as tasty as the ones made with store-bought spices. Follow the instructions and recipes to the point and you get to eat delicious sambar in no time.




    INGREDIENTS

    Shallots                       6 tbsp
    Tomatoes                      3/4 cup
    Green chilly                          2
    Masoor Dal              1/4cup/ 6 tbsp
    Turmeric powder              1/2 tsp
    Tamarind(with seed)**    10 gm/ lemon sized 
    Vegetable               500gms/ 1/2kg

    To Grind:
    Coconut oil         2tbsp
    Fenugreek                   1/2 tsp
    Cumin                         1 tsp
    Garlic                          2
    Asafoetida                   a generous pinch
    Coconut                       3/4 cup
    Curry leaves                3
    Red chilli powder       1 tbsp
    Coriander powder       1 tbsp

    Tadka:
    Coconut oil     4-5 tbsp
    Mustard seeds    1 1/2 tsp
    Curry leaves    8-10
    Dried red chilli      3



    METHOD:

    1. Soak tamarind in hot water and squeeze to take pulp. 

    2. Pressure cook dal alongwith turmeric powder, onion, tomatoes and tamarind pulp.

    3. After one whistle, open the pressure cooker and add vegetables except brinjal/eggplant and ladyfingers. These cook really fast and so it's safer to add later. Close the lid and turn off the flame after one whistle. Open the lid immediately. Add eggplants and lady fingers to this. Keep it aside.

    4. Heat oil in another pan and dry roast coconut with cumin, fenugreek and curry leaves till the coconut turns dark brown. Switch off the flame and add asafoetida,  red chilli and coriander powders to it. Saute for a few seconds till the raw smell goes. Let it cool.

    5. Make a paste of this roasted coconut and spice mix using water enough to blend.

    6. Pour this paste to the cooked gravy and simmer for about 5-6 minutes. Turn off the flame.

    7. Heat 4-5 tbsp of coconut oil in another pan and splutter mustard seeds in it. Throw in red chillies and curry leaves. Pour this tadka over the gravy and close the lid. Let it remain closed for a minimum of 5 minutes.




    ** Adding tamarind at first gives a nice flavor to the vegetables and thus the sambar

    Monday 25 August 2014

    Pumpkin Erissery /Mathanga erissery



    Onam is near and these days people go crazy searching for recipes for vegetable side dishes and you can see lots and lots of recipes online or on screen. We don't celebrate Onam, but still never forget to order Sadya from restaurants as this is the only time we get to eat 14-16 types of curries with our Choru (rice) and 2 types of payasams too. ..yumm!! Otherwise who cares to cook so many side dishes. Cooking is not that tough compared to chopping. I always felt that's the most difficuilt and time consuming task while preparing Sadya. Ofcourse grating coconut, if you are in India, could be more difficuilt ; but here, that's a blessing when you have a Lulu or Manama (supermarkets) near ;) where you get grated coconuts any time of the year.


    Ingredients:
    (Reference:Marias Menu) though made my own variations

    Mathanga/Pumpkin     500gms ( 3cups)
    Turmeric                      1/2 tsp
    Water                           1 cup
    Red chilly powder       1/4tsp
    Coconut                       4 tbsp (to garnish)
    Oil                                1 tbsp

    To Grind
    Coconut                       1/2 cup
    Cumin/Jeera                 1/4tsp
    Green chilly                 2 or more
    Pepper powder            1/4 tsp

    To temper

    Coconut oil                  2 tbsp
    Mustard                        1/2 tsp
    Curry leaves                 few
    Shallots                         4





     Method:

    1. Cook pumpkins with water, turmeric powder, salt and red chilly powder till it is done. Mash nicely and keep it aside.

    2. Grind 1/2 cup coconut with jeera, pepper and red chilly powder. Add this to pumpkin. Let it boil and simmer for about 5-6 minutes.

    3. Meanwhile, heat 1 tbsp oil in a pan and roast coconut (kept for garnishing) till it turns brown and crispy texture. Remove it on a plate. Heat oil in the same pan for tempering. Crackle mustard seeds in it and throw in curry leaves and shallots immediately. Fry till the onion turns brown. Pour this over mathanga. Mix well. Serve with roasted coconut garnished on top. 


    Variations:

    Try with cowpeas/ vanpayar added to mathanga. ie; 250gms mathanga and 1/2 cup cowpeas for this same recipe.

    Roast coconut a little more time if you prefer it that way.



    Saturday 23 August 2014

    Malabar Fish Curry with Saturday Snapshots#2

    Perfection in cooking seafoods , I believe, is the most toughest to achieve among all other non-vegetarian dishes. My grandma and my aunt who stayed next to me during my initial days of cooking taught me to cook this simple fish curry with all their efforts.lol.. It came perfect when they guided me then and there, but flopped again when made alone. After many trials and errors, I learnt this and thanks to my blogging that I finally jotted down the exact recipe. 

    When I was in my 1st Bcom, I had to cook lunch at home as my mom was in India busy with my sisters wedding. My uncle showed me to prepare fish curry and I asked him why didn't he add rice water to the curry. He laughed at me saying 'rice water?' .. I said 'yeah.. mom does so'.. He was not ready to accept the fact that rice water goes into the making of fish curry. He then told my dad about this and my dad started laughing too. I was pretty sure about that but both of them couldn't accept it. After a few days when my mom came back I told about this and she said 'why did you tell them? This is kept as a secret among ladies and no men or outsiders know about this. We add rice to the grinder hiding our sister-in-laws also. ' I started noticing this after that and what I found was really interesting. My aunts and all after adding spices to the machine , say something and all to their sis in laws so that their attention diverts and by that time they added rice to the machine... lol.. I don't know why they have to keep this secret. But anyways, I have never seen rice water added to the curries except in some regions of Kannur. 



    This is a very simple curry, made on a daily basis which could be served with plain dosas, appams, rice etc. The flavour of the curry varies with the fish we use; whether king fish, pomfret, small fishes etc.; any fish could be made with this recipe



    INGREDIENTS:

    Fish                              1/2 kg


    Oil                                3 tbsp
    Onion sliced                 3 tbsp
    Ginger crushed             1 tsp
    Fenugreek/uluva           1 tsp
    Green chilli                   1
    Tomato , chopped         1/2 of a medium sized
    Red chilli powder         2 tsp
    Turmeric powder         1/4 tsp
    Cooked parboiled rice  3 tbsp
    Water                            1 1/2 cups
    Tamarind                       1 small ball
    Curry leaves                  few



    Saturday Snapshots Click #2 sending to Merry Tummy and Siris Food

    METHOD:


    1. Keep everything ready beforehand as you don't get time to do it in between. Slice onions, crush ginger, chop tomato,clean fish , soak tamarind in 4-5 tbsp of water etc.

    2.Grind cooked rice with water and spice powders in a blender.

    3. Heat oil in a chatti (curry pot) and add 2-3 slices of onion and fry until it turns brown.

    4. Add fenugreek and ginger; saute for a few seconds.

    5. Throw in green chilli , tomatoes ; saute again for 20-30 seconds.

    6. Pour the blended juice of rice and powders to this. Let this boil and simmer for about 5 minutes.

    7. Add tamarind juice to it.

    8. When it boils, keep the flame high and add fish to it. Let it boil again and then add salt.

    9. Keep the flame low and let it simmer ,covered, for 10-15 minutes or until the fish cooks. Do not stir with spoon. Rotate the pan in between. Add curry leaves to this, close the lid and then switch off flame.  Let it remain for a minimum of 5 minutes before opening the lid.







    Wednesday 20 August 2014

    Heavenly Delight



    The name says it! It's heavenly delicious. This 'melt-in-your-mouth' recipe was a hit when I had posted this on a recipe sharing group named Friends Cookys; 4 years ago.  I was in search of a name for this recipe, when one of my FB friends, Najiya Aziz, suggested this name.. Heavenly Delight.  The bottom layer of breads dipped in coffee, two layers of cream flavored with caramel and dreamwhip powder and a biscuits layer in between .. all together proved justice to the name. 


    INGREDIENTS
    (Prepared by Hanan)

    White Bread                        a few pieces
    Marie biscuits                      enough for the layer
    Instant coffee                       3 tbsp
    Creme-caramel sachet*.      1
    Dream whip powder**.         1
    Nestle tin cream                   2
    Condensed milk                  1 tin
    Gelatin                                 2 tsp
    Sugar if required

    1. Prepare strong black coffee with 2 cups water, 3 tbsp coffee and the caramel sachet (inside the Creme-caramel pack). Let it cool down.


    2. Take a small pudding tray and keep it aside.

    3. Dip bread in this coffee and then strain the coffee out by pressing in between your palms.

    Layer this in the pudding tray.

    4. Beat 1 nestle cream, dream whip powder & 1/2 condensed milk in a bowl.

    5. In another bowl, beat the other nestle cream, remaining half of the condensed milk,caramel powder & sugar if required.

    Keep both these bowls aside.

    6. Dissolve gelatin in hot water (not boiling) & add half of this to both the bowls. Mix well.

    7. Pour the first cream mixture on top of the bread layer.


    8. T
    hen layer biscuits dipped in coffee on top of that.

    9. Then pour the next cream mixture.
    let it set in refrigerator and serve cold.



    *Instant Creme Caramel pack is used here. Two sachets are available inside the pack;one is caramel sachet and the other is Creme sachet. Both are used separately in this recipe. 

    ** Dreamwhip is whipping powder. You can use any brand. No need to whip first.Only the powders are used.

    Wednesday 13 August 2014

    Spicy KingFish Curry





    It is only recently that I have noticed that I didn't post any simple fish curry recipe in my blog all these years. It might be because I make fish fresh and hot and serve rightaway without any time left for clicking pictures. This recipe was dumped into drafts since 2 months; one of the first pictures I clicked with my new camera. I was not about to post this as I was not so happy with the pictures. But still I couldn't ressist as I loved the simple flavors of the dish and so wanted to share. I shall update a better picture soon. InshaAllah! :)



    Ingredients:
    (Courtesy: Silwena Rowe)

    Kingfish                          400g
    Kashmiri Chilli Powder    2 tsp
    Coriander powder           2 tsp
    Turmeric powder            1 tsp
    Coconut oil                     5 tbsp
    Vegetable oil                   4 tbsp
    Mustard seeds                2 tsp
    Fenugreek seeds(uluva)   1/2 tsp
    Ginger paste                    2 tbsp
    Garlic paste                     2 tbsp
    Shallots, finely chopped- 12
    Curryleaves                     10 
    Thick Coconut milk          1 cup


    1. Mix chillli, coriander and turmeric powders with the coconut oil to make a paste.

    2. Heat vegetable oil in a heavy pan. Add mustard and fenugreek seeds. Once their mustard stops spluttering , add ginger-garlic paste and stir on low heat for 3 to 4 minutes.

    3.Add the prepared spice paste, season with salt and saute until oil begins to appear on the surface and the sides of the pan.

    5. Add a little water to dilute the sauce slightly then add the fish. Sir gently to ensure that the fish is well coated.

    6. Cover and simmer on low heat for about 25 minutes or until the fish is cooked thorough and the sauce thickens. 

    Serve with rice, rotis, pathiris, dosas etc.











    Tuesday 12 August 2014

    Winner Announcement & Roundup for Ahlan Ramadan-Healthy way Event !

    It's time for winding up the 'Ahlan Ramadan-the Healthy Way' event. We had a wonderful time hosting this event & giveaway. Inspite of all our busy schedules, we managed to handle this event quite nicely. Thank you Rafeeda and Humi for being such wonderful co-hosts. 

    We did receive 112 entries from bloggers and 6 from non-bloggers. Recipes are so good and I kept staring on all the pictures while I was working on the round-up . Thank you all who took  few minutes from your busy schedule to link in recipes and make this event a big success! We couldn't include a few recipes in this round-up as some blogs do not have option to save their pictures and we didn't receive any reply for our messages also. We shall update this page as soon as we get those pictures. If there is some entries that I missed or did some mistake with the names or link, please do send me a message or mention in the comments below so that I can rectify. I can't conclude without mentioning a few names who linked in most number of entries to this event; Priyas easy N tasty recipes, Delectable Flavors and Babi's recipes ; Thank you girls !

    There were 1140 Rafflecopter entries and three Lucky winners among them are:

    1. Sujitha Sasikumar won USD 15 gift card from Amazon.com. 

      
    2. Lucky winner  for Amanda Rettke's Surprise-Inside Cakes Book is 

    Rukhsar Nadiadwala of Sasumma's Recipes 

     2.  Shamla Jaheer is free to choose one among these gorgeous suits from Nav Varn



    Congratulations Winners !!
    (Winners please mail your contact addresses to anyone of us within 2 days )
    Entries linked in to the Event:

    1. Shepherd's Pie from Suji's Cooking Lab
    2. Baked Meduvada with Tomato Chutney from Home Cook Food
     3, Mango/Pineapple Coolatta from Home Cook Food
                                          



    4. Summer Pudding from My Style of Recipes

    5. Apple Pola from Fam's Culinary Recipes

     6. Kebab-e-murgh from Ainy Cooks

    7.  Stuffed chicken Cheese Bake from Ainy Cooks

    8. Wholewheat Cinnamon Rolls from Recipes Mine
      9. Peanut Balls from Priyakitchenette

    10. Masala Cups from Febi's cookbook
    11. Paneer khurchan from Priyakitchenette

    Entries from Priya's Easy N Tasty Recipes 


     13. Amla Rose Punch
    14.  Mango Chaat
     15. Coriander Coconut Milk Paratha
     16. Eggless Barnyard Millet Pancakes
     17. Green Gazpacho
     18. Grated Gooseberry Pickle
    19.  Greenpeas, Potato & Puffed Lotus seed in Green Gravy
     20. Karunkuruvai Rice Dosa
     21. Kattuyanam Rice Idli
     22. Lime Clementine Mocktail
     23. Green Peas Masala Sundal
     24. Pina Colada Mocktail
    25.  Little Millet & Black Urad dal Dosa
     26. Soya Sauce Cauliflower Steak
     27. Tofu Pad Thai noodles
     28. Kodomillet Curd Rice
     29. Wheat Flakes Chivda



    30. Okra Dolma from With A Spin


     31. Nombu kanji from From My Own Kitchen
     32. Wheat Samosa from Fam's Culinary Recipes

    Entries from Babi's Recipes

    34. Bread Bajji
    35. Chettinad Pavakkai kuzhambu
    36. NO bake Mango cheesecake
    37. Onion Poha
    38. Chickpeas Pulao
    39. Eggless Kulkus
    40. Cabbage Kofta Curry
    41. Gulkhand Ice tea
     43. Dried Peas Chaat
     44. Bread Pizza

     46. Mirch ka saalan
     47. Colorful Capsicum Rice
     48. Chicken Kurma
     49. Mango Phirni
     50. Raagi Banana Eggless Muffins


    51. Chicken spring roll from Tasty Dining

     52. Chana Dal cake from Tasty Dining
     53. Chicken Majboos from Fam's Culinary Recipes

     54. Bottlegourd cowpeas curry from Sara's Tasty Buds

    55. Barnyard mililet pongal from Priya kitchenette

     Entries from Delectable flavors

    56. Chettinad Kheema Podima 
     57. Chettinad mutton curry 
     60. Chettinad Prawn biryani
     61. Tangdi Kebab
     62. Veg. Fried Rice

    63. Kodo millet dumplings from Priyas kitchenette


    65. Corn Puttu from Priyas Kitchenette
     Dahi Papdi Chaat from Priyas kitchenette

    66. Dahi Vada from Faji's hotpot

    67. Chicken Puttu from Shabbu's tasty kitchen

    68.  Kadala Curry from Priya Kitchenette



    69. Karimeen fry from A Bowl of curry

    70. Peas Mutta Fry

    71.Prawns Packet from Febi's cookbook

    Entries from Mayuri's Jikoni


    73.Eggplant Subji

    74.Beetroot Ice creams

    75.Custard Cookies

    76.Mooli parathas

    77. Corn and Beans Quasedilla

    78. Orange Basil Juice




    80.Braided Pesto Bread


    82.Soyabean Drink from Abby's space

     83.Mixed Biriyani from Fam's Culinary Recipes

    84.Healthy Barley Porridge from Abby's spice

    85.Pasta with veggies from Abby's spice




    Some more from Delectable Flavours






    Entries from Cutchi Kitchen


    98.  Shish Tawouk

    99. Chicken Fajitas
     100. Kaale chane ke kebab


    102.Badam Pista Ice-cream from Cookbook Jaleela

    103.Chickpeas Paratha by Priya Kitchenette



    Non-bloggers entries:

    103.Egg Chutney Kebab from Sufaija Zainuddeen

    Recipe for egg chutney kebab
        Ingredients:
    1. Eggs,hard boiled and cut lengthwise- 5 nos
    2. Egg white,lightly  beaten-2 nos
    3. Oil- for shallow frying
    For coconut chutney: 
    1. Grated coconut - 1 cup
    2. Green chilies-3 to 4 nos( according to taste)
    3. Ginger-1/2" piece
    4. Garlic- 3 cloves
    5. Curry leaves-1 sprig
    6. Coriander leaves,chopped-2 or 3 tbsp
    7. Lemon juice- 1 tsp
    8. Salt-to taste
    Instructions: 


    Combine all the ingredients listed under ' For coconut chutney' in a blender and grind to a paste.
    Cover each egg piece with the prepared chutney.(over the cut surface.)
    Evenly dip this in egg white and shallow fry carefully.

    Serve with tomato sauce.

    103. HANDVO from Sufaija Zainuddeen


    • 1 cup rice
    • 1/4 cup chana dal
    • 1/4 cup urad dal split with skin
    • 1/4 cup toor dal
    • 1 teaspoon turmeric
    • About 1 inch piece ginger chopped
    • 1-2 green chili adjust to taste
    • 1-3/4 teaspoons salt

  • 2 teaspoons sugar
  • 1/8 teaspoon asafetida
  • 1/2 cup yogurt
  • 2 tablespoon oil
  • 1 cup laucki shredded (opo squash, bottlegourd, doodhi)
  • 1 teaspoon lemon juice
  • 1 teaspoon Eno fruit salt

  • For Seasoning
    • 1 tablespoon oil
    • 1 teaspoon mustard seeds
    • 1/8 teaspoon asafetida
    • 1 tablespoon sesame seeds
    Also need
    • 2 teaspoon oil to grease the baking pan
    • 8×8 baking pan, for this recipe I prefer glass baking pan
    Method
    1. Wash and soak rice, chana dal, toor dal, and urad dal in about four cups of water for at least four hours.
    2. Drain the water and blend soaked rice, lentil, ginger, green chili to lightly coarse texture, (try not to use any water). I prefer to use food processor, add yogurt, turmeric, salt, sugar and asafetida, blend it again for few more seconds. Transfer the dal mix into a bowl and let the mix ferment for about 10 to 12 hours.
    3. Add the opo squash, 2 tablespoons of oil, lemon juice to the fermented dal mix and mix it well. Add ENO to the mixture and mix, this will make the handvo mix light and fluffy.
    4. Grease the 8×8 baking pan generously and pour the handvo mix into the greased pan. Tap the pan; it will help spreading the mix evenly.
    5. Sprinkle the sesame seeds over the handvo batter.
    6. Heat the oil for seasoning in a small pan over medium heat, after oil is moderately hot add the mustard seeds and asafetida as mustard seeds crack, turn off the heat.
    7. Drizzle the seasoning over the top of the sesame seeds.
    8. Cover the pan with aluminum foil and place the pan on middle oven rack and bake at 350 degree F, preheated oven for 20 minutes.
    9. Remove the foil and bake for another 20 minutes until top of the handvo is light golden brown or until knife inserted in center of the cake comes out clean.
    10. Let the handvo cool off for about 15 minutes. Cut them in sixteen pieces. Handvo is ready to serve.
    104.Banana chocolate chip baked Oatmeal by Sufaija Zainuddeen tried out from here


    105.Mutta Adukku by Farisha TP
    Ingredient
    For batter:
    Maida -2 cups
    Egg -5
    Milk – 1cup
    Salt – as required
    For masala:
    You can use samosa filling or any other masala. Here I used chicken masala.
    Chicken breast -2
    Onion -1 chopped
    Ginger- garlic paste – 1tsp
    Garam masala- ½ tsp
    Green Chilly- 1 (finely chopped)
    Turmeric powder -1/4 tsp
    Salt & pepper
    Oil
    Coriander leaf
    ginger&garlic paste-1 tsp
    green chillies-2 (chopped)
    turmeric pwd-1/4 tsp
    red chilli powder-1/4 tsp
    pepper powder-1/4 tsp
    garam masala-1/2 tsp
    tomato sauce-tomato-1 small(chopped)(dnt add if u nt interested in sauce)
    soya sauce-1/2 tsp(optional)
    mozarella cheese-1 tbsp(any cheese u can use)(optional)
    corianderleaves-few
    salt
    oil
    Method:
    Cook the chicken breast with salt and pepper and shred. Heat oil in a pan and saute ginger garlic paste.  when the raw smell goes add onion, green chillies and sauté well until it change the colour. Now add all masala powders and then chicken pieces. Mix well and add coriander leaf.
    In a bowl add maida, milk, beated egg and salt and make it as dosa batter (if required add more milk). Heat dosa tawa and brush some ghee on it.  Pour dosa batter, it should not be too thin. When it is half cooked put masala on one half of the dosa, and cover it with other half. Press the ends carefully.  Apply ghee in the remaining side of the tawa and pour the batter from the center of the cooked dosa to the remaining side.  Now when it is half cooked, put masala on that side and carefully  turn the dosa (already cooked half).  Again apply ghee in the blank side of tawa and repeat the above procedure. You can prepare lots of layers, it is up to you. Serve it hot.

    106. Easy Haleem by Farisha TP
    Ingredients
    1. Boneless Chicken/ Mutton/ meat -100 gm
    Onion -1 (chopped fine)
    Ginger –garlic paste – 2tsp
    Green chilly paste -1tsp
    Coriander leaf paste -1tsp
    Cardamom -1 or 2
    Cinnamon – 1 small piece
    Glove-2
    Lemon juice – 1 tbsp
    Yogurt – 1tbsp
    Salt & pepper powder –as required
    2. Wheat powder -3 tbsp
    Coconut milk – 1 cup
    Salt –as required
    For Garnish
    Ghee
    Onion - ¼ cup
    Raisin
    Cashew
    Lemon -1
    Method:
    Marinate Chicken (I used chicken here as considering healthy recipe. you can use mutton/ meat) with the ingredient 1 for 20-30 minutes and cook well with enough water. When it is cooked keep the stock aside and once it is cooled grind / shred the pieces.
    Mix wheat powder with ½ cup water and salt without lumps. Now in a pan add coconut milk and wheat powder and cook in low flame. Stir continuously, otherwise it will stick into the bottom.  When it is cooked properly add chicken stock and ground/ shredded chicken (meat) and continue to cook another 15 minutes.
    Fry onion, raisin and cashew in ghee. Put the haleem in serving dish and garnish with fried onion, raisin and cashew, add ghee also (optional). Serve it hot with lemon.

    107. Pakistani haleem by Amreena 

    Ingredients
    Ginger garlic paste 1tbsp
    Onion chopped 1/2 cup
    Rose petals 1/4cup
    Green chilly 5
    Ghee 1/2 cup
    Dalia (broken wheat) 1/2cup
    Oats 1/4 cup
    Almonds 6
    Chana daal 1 tsp
    Masoor daal 1 tsp 
    Urad daal 1 tsp 
    Sesame seed 3 grams
    Cumin seeds 4 grams
    Cloves 2 grams
    Pepper corns 3 grams
    Cinnamon sticks 2 inch
    Cardamom 8
    Shahi jeera 2 grams
    Kabab chini 2 grams
    Chicken 750grams
    Milk 1 cup
    Salt 
    Fried onions 1/2 cup
    Curd (optional) 2 tbsp
    Coriander 1/2 bunch
    Mint chopped 1/2 bunch
    Direction
    1.take a bowl add kabab chini,shahi jeera,green cardamom,cinnamon sticks,pepper corns,cumin seeds,moong daal,chana daal,almonds,oats,broken wheat,mix this all togather put it into the blender and make a powder
    2.heat ghee in a pressure cooker,add ginger garlic paste,saute it and add chicken pieces,add chicken stock,mix it well,add fried onions,rose petals,curd,green chilly,chopped coriander,chopped mint,salt and add prepared powder,mix it well and put lid on and let it cook for 2 whistles in a high flame and reduce flame n cook it for 40 minutes in a slow flame.
    Then take potato masher and mash it like a paste,add ghee,mix it and switch off the flame and add lime juice.mix it well.serve hot.