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dirtydog

A very popular halwa made with Almonds.


Ingredients


13 oz raw almonds (approx 3 cups)
2-2 ½ cups sugar
½ -3/4th cup ghee or butter (1 stick)
1 tsp saffron
Water to make paste


Procedure


Soak almonds overnight. Peel the skins and grind the almonds into a soft paste with little water (don’t make it watery, it will take long to cook). Take a big heavy bottom deep skillet; add butter/ ghee and almond paste. Cook on medium low heat for 10-15 minutes, now add sugar, saffron and keep stirring continuously till it starts to come together (approx 20-25 minutes). Turn of the heat and let the mixture completely cool down. Refrigerate in tight container. Serve warm or cold.

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dirtydog

dirtydog

Ingredients

6 pieces Thawed chicken, skinned
2 tsp Ground Coriander
2 tsp Masala (Tandoori paste is available) to taste Red pepper powder
Dash Garlic powder to taste Salt
1 tsp Ground jeera
Soy sauce (or yogurt) (needed only if tandoori masala is used)

Method

1. If you are using the ready made tandoori paste then life is a lot easier. Replace all occurences of masala and soy sauce(or yogurt) with the tandoori paste.
2. Take the chicken and make *deep* cuts in it (so that the Masalas seeps in quickly).
3. If you are using soy sauce as the base, put some on the chicken pieces and let it seep in the cuts.
4. Rub in the Masalas as a mixture or one at a time. The idea is to let the Masalas seep in the cuts with the soy sauce. You can leave it for little while to seep in.
5. If you are using yogurt, you'll get a more authentic taste since the original TC is after all marinated in it. In this case, mix the Masalas in the yogurt rst and then rub the stu into the chicken cuts as before. The yogurt tends to leave a considerable amount of water behind. DON'T THROW THIS AWAY. Let it evaporate in the oven with the chicken. This will keep the pieces from getting dry if over- cooked. I have not faced the same problem with the soy sauce version (of dry chicken).
6. Cook the chicken until it starts turning brown. and the cuts you made start expanding."

dirtydog

dirtydog

Rasam normally forms the second course in a traditional south Indian menu. There are various way of preparing it. It is normally mixed with plain cooked rice and eaten with different side dish. It makes for a very good appetizer or soup also when taken all by itself. Rasam has many spices and is considered to be good for health. During winter season pepper rasam is common at my home. You can also add lentils to it if you don’t want it to be spicy.
Ingredients:

• Tomato 1
• Tamarind paste 1tps
• Garlic 2 pods
• Dry red pepper 1
• Curry leaves 4-5
• Cilantro 2tsp
• Asaefoetida
• Mustard 1tsp
• Salt to taste

To Grind:

• Toor dhal 1tsp
• Cumin seeds 1tsp
• Pepper corns 1tsp

Method:

• Grind whole pepper, toor dhal, and cumin seeds. Cut the tomatoes and make into a paste. Mash the garlic with a whisk.

• Add 1 cup of water to the tomato paste and mix well. Add the tamarind paste, grinded items, garlic’s, a pinch of asaefoetida and salt. Cook them for about 10-15 mins. Don’t allow them to boil, turn off the heat once the form appears.

• Meanwhile heat oil in a pan, add mustard seeds and cumin seeds. Let mustard and cumin seeds splutter, add the dry red pepper and curry leaves. Pour it over the tomatoes. Now add some cilantros for the aromatic rasam

Serve hot with rice.

Priya's Kitchen: Hot Pepper Rasam( South Indian Soup)

dirtydog

Ingredients

Lemon 2
Mustard Oil 75 Gram
Mango Powder 1 Tbsp
Ginger Garlic Paste 15 Gram
Fenugreek Seeds 15 Gram
Onion Seeds 10 Gram
Mustard Seeds 15 Gram
Turmeric 1/2 Teaspoon
Chilli Powder 1 & 1/2 Tbsp
Mutton 250 Gram
Salt To Taste

Directions

1 Heat mustard oil in a pan and then add mutton pieces, salt, ginger garlic paste and cook until all the water evaporates.
2 Take half of mustard seeds and fenugreek seeds, blend them to a fine powder and add to the mutton pieces.
3 Add dry mango powder, garam masala to the pieces and remove from heat.
4 Heat little oil in another pan, fry remaining fenugreek seeds, mustard seeds, onion seeds and 1/2 Tbsp chilli powder.
5 Add this to the above mutton pieces.
6 Add lemon juice to the pieces to increase the flavour.
7 Serve with plain rice.

dirtydog

dirtydog

dirtydog

dirtydog

Mirchi Bhajji is a daringly spicy snack which is very popular in these parts ..on a rainy and cold day nothing can make up your moods as this ..i really love this
ocean514, hope you like these ..i made these videos on your encouragement !
here is how it is made.
first off make a tamarind paste ( commercially available is ok ) and mix equal volume of jaggery to it..it should be a thick paste when cool.. next slit green chillies along their lengths, remove the seeds from inside and stuff it with the tamarind and jaggery paste... dip this chilly into a batter made out of chick pea flour ( besan ) with some salt, deep fry this in hot oil till deep brown.. thats it .you have the famous mirchi bhajji
EAT !
tip: be sure to select green chillies that are straight ( not curled )else you cannot slit them,, also be sure to get chillies that are not the hot variety .. you can generally tell by the appearance
caution caution : sometimes the tamarind-jaggery stuffing oozes out in the hot oil while cooking.. this can make the oil splutter violently .. see that this slit part is mostly facing up while frying ...

dirtydog

Easy and simple to make using few spices
Will serve two to three people. Serve with plain rice or roti. Add a Dhal as a side dish to have a full meal.
1/2 pound mutton (leg piece cut into small pieces)
4 Table Spoon of plain yougurt
1 medium onion thinly sliced
1 teaspoon each of ginger and garlic paste
4 table spoon of oil
2 tea spoon of fine corainder (dhania) powder
one to half tea spoon of red chilli pepper powder
1/4 tea spoon of turmeric (haldi)
4 cloves and 4 green cardimoms
1 tea spoon of salt

dirtydog

dirtydog

dirtydog

Simple and easy fish curry cooked in mustard oil with mustard seeds.

dirtydog

dirtydog

dirtydog

There are certain recipes which always remain our favorites and we can never be tired of cooking them over and over again. One such favorite recipe that I cook often and is enjoyed by my family and friends is the Spicy Chicken Masala Curry. This chicken curry recipe is not a fancy one, very simple, straightforward and quick to make. I don’t remember the recipe source, its been there in my recipe files since ages, thought I’d share it.


There are endless variations to the chicken curry and today’s chicken curry is prepared with the same basic ingredients as any normal chicken curry, the only other major ingredient is cashewnut paste. The spice level of the curry is high due to the use of black pepper and chilli powder. But the blending of cashewnut paste with the spices offsets the spicy flavor of the curry and gives this dish its unmistakable, not-too-rich, subtly sweet, warm and spicy flavor.

Spicy Chicken Masala Recipe

Prep & Cooking Time: 30-35 mts
Serves 4-5 persons
Cuisine: South Indian

Ingredients: Marinate:

½ kg chicken, washed and cut into medium sized pieces
3 tbsp curds
1 tsp red chilli powder (adjust to suit your spice level)
¼ tsp turmeric pwd
salt to taste
Make a paste:
6-7 cashewnuts
4-5 tbsps milk
Dry roast and make a fine powder:
1” cinnamon
10-12 curry leaves
3 cloves

Rest of the ingredients:

3-4 tbsps oil
2 big onions finely chopped
1 large tomato finely chopped
1 tsp ginger-garlic paste
1 tsp coriander powder
3/4 tsp black pepper powder (adjust to suit your spice level)
¼ tsp cumin powder
coriander leaves for garnish

Directions

1 Marinate chicken pieces in chilli powder, turmeric powder, curds and salt for 20 mts.
2 While the chicken pieces are marinating, make a paste of cashewnuts and milk. Keep aside.
3 Dry roast cinnamon, cloves and curry leaves for 1 mt and make a powder of them. Keep aside.
4 Heat 1 1/2 tbsps of oil in a cooking vessel. Add the onions and saute till pink. Add ginger-garlic paste and saute further for another 3-4 minutes on medium heat.
5 Add coriander pwd, cumin pwd, pepper pwd and combine well and fry for another minute.
6 Add the tomatoes and let it cook for 3-4 minutes. Combine well and cook till oil separates.Turn off heat. Cool and grind the cooked masala. Keep aside this masala paste.
7 Heat 1 1/2 tbsps oil in a cooking vessel and add the marinated chicken and cook on high flame for 4-5 minutes, reduce heat and cook covered for another 4-5 minutes.
8 Add the ground masala paste, cashewnut paste and ground powder of cinnamon,cloves and curry leaves and combine well. Cook till chicken pieces are soft and you get the desired curry consistency. Adjust salt.
9 Garnish with fresh coriander leaves.

dirtydog

dirtydog

dirtydog