Mum's Delicious Cuisine..: Food

Showing posts with label Food. Show all posts

Sonali Bhogle

Egg Biryani is the most easiest, delicious and flavorful biryani that one can make at home with very few ingredients. It is one of the famous Indian one pot meal biryani using hard boiled eggs. It has amazing flavors.

Watch how to make Egg Biryani on YouTube at :

Recipe with Photos

Ingredients :

3 cups Cooked Basmati rice
6 Eggs
2 finely chopped Onions
2 onions cut into thin slices for garnishing
2 tsp Ginger Garlic paste
2 finely chopped Green chili
3 Cloves
4-5 Black pepper
2 Bay leaves
1 Brown (big) cardamom
2 Green cardamom
1.1/2 tsp Red chili powder -
1.1/2 tsp Coriander powder
1.1/2 tsp Garam Masala Powder
2 Cinnamon sticks
1.1/2 tsp Cumin seeds
3-4 tbsp Vegetable oil
Salt to taste
Chopped coriander leaves

Method :

Keep three eggs for boiling.Boil them on medium flame for 15-20 minuted or till cooked fully and keep aside.

Now heat oil in a pan. Take the remaining three eggs and beat in a bowl. Add salt to it and beat again.Heat 1tbsp oil in a pan. Pour the beaten eggs. Continuously stir it and cook until golden brown.

Now again take some oil and heat in a pan. Fry thin strips of onion in oil till golden brown and keep aside for garnishing.

Now in the same pan take more oil and add cumin seeds, green and brown cardamom, cinnamon sticks, cloves, black pepper and the bay leaves.Fry for a minute.

Reduce the heat.Add chopped onions, green chili, ginger garlic paste and fry until light golden brown.

Add red chili powder, coriander powder, garam masala and salt. Mix well.

Add cooked rice , Slowly toss the rice upside down and mix well.

Once you are done with the rice. Then add fried onion slices and add the scrambled eggs to the rice . Mix and slowly mix it taking care that you do not break the rice grains.

Put the rice in the center of the serving plate Cut the boiled eggs into rings (thin slices). Arrange in the corners of the serving dish plate..Garnish with coriander leaves and serve hot.

Labels: cooking, cuisine, egg, egg biryani, Egg Ki Khasiyat, Eggs, Food, Indian Cuisine, Indian Food, Indian Recipes, Non Veg Ki Khasiyat, recipe, recipes, Rice Ki Khasiyat 2 comments | |

Kothimbir Wadi

Sonali Bhogle

Yet one more favorite Maharashtrian snack is the Kothimbir Vadi. Kothimbir is the Marathi word for coriander leaves.

Watch How to make Kothimbir wadi on YouTube

Recipe with Photos

Ingredients:
1/2 packed cups Coriander Leaves, finely chopped
1 cup Gram Flour/Besan
3-4 Green Chillies, finely chopped
4-5 Garlic cloves, finely chopped

¼ cup roasted crushed peanuts
1 Tsp Sugar
2 Tbsp Oil
Salt to Taste
1-2 Cup or as required Water

Method:

Heat Pan/ Kadai.Add oil and wait till it gets heated.Now add chopped garlic and green chillies to it.

Add water, Sugar and Salt .Once it boils add gram flour, crushed peanuts and chopped coriander leaves and stir vigorously.

If you stop stirring lumps can be formed.Stir until mixture becomes thick.Mixture should become nicely thick.It will take approx 8-10 min.

Grease one plate with oil and pour batter into it. Spread it evenly. Let it cool properly before you un-mould it.

Cut it into desired shapes. Now you can either serve it as it is or continue with next step.

Heat oil in a pan and Shallow or Deep Fry on both sides till they turn golden brown and crisp.
Serve these Kothimbir Vadis as snacks with any chutney or tomato sauce or as side dish with Rice and Dal and enjoy.

Labels: Breakfast / Snacks ki Khasiyat, Breakfast items, cliantro, cuisine, Food, Indian Cuisine, Indian Food, Indian Recipes, kothimbir, Kothimbir vadi, Kothimbir Wadi, Maharastrian Recipe, recipe, wadi 0 comments | |

Malvani Style Kaleji Gravy / Malvani Chicken Liver Gravy

Sonali Bhogle

Malvani Kaleji Gravy is a dish from the Malwan area of the Konkan region. Malvani cuisine is famous for its spicy quotient and its favorite ingredient – coconut! Trying this Malvani Kaleji Gravy recipe at home is an easy way to get a delicious meal.

Watch how to make Malvani Style Kaleji ( Chicken Liver) Gravy on YouTube

Recipe with Photos

Ingredients :

500 gm Kaleji ( Chicken liver)
2 tablespoon Malvani Vatan ( for recipe of Vatan click on the word)
2 teaspoon malavani masala
1/4 teaspoon turmeric powder
1 teaspoon red chili powder
2 teaspoon of chopped coriander leaves
salt to taste
1.1/2 tablespoon Butter
1 tablespoon oil
1 cup of water

For Marination :

1.1/2 teaspoon green chillies paste
1.1/2 teaspoon ginger garlic paste
2 teaspoon curd

Method :
Take kaleji in a bowl and add curd , green chilies paste , ginger garlic paste to it.

Mix well and marinate this for 30-45 minutes.

Now in a kadai add butter and oil.

When butter-oil gets hot add red chilli powder and saute. Then add 1 tsp of coriander, malvani vatan and stir for 2 minutes.

Now add turmeric and malvani masala and mix well.

Add marinated kaleji to this and saute for 5 minutes.

When kaleji change the color, add water to it. Add salt , mix well till the kaleji pieces get coated with the masala. Cover with lid.

Now let the kaleji cook on medium flame for 30-40 minutes. When kaleji is cooked, switch off the flame and garnish with freshly chopped coriander leaves.

You can add a smoky flavor to kaleji gravy. For it, heat charcoal on gas and put it in a small bowl and place this bowl in gravy. Pour 1 teaspoon of ghee on it and cover with lid for 5 minutes.

Open the lid after 5 minutes and remove charcoal bowl .
Serve hot Malvani kaleji gravy with steamed rice or bhakari.

Labels: chicken, Food, Indian Cuisine, Indian Food, Indian Recipes, kaleji gravy, liver gravy, Maharastrian Recipe, malvani food, malvani kaleji gravy, Non Veg Ki Khasiyat, Non-veg, recipes 1 comments | |

Puri / Poori

Sonali Bhogle

Puri is an unleavened Indian bread, commonly consumed in India, Nepal, Bangladesh, Pakistan and other countries of South Asia.Puri is most commonly served at breakfast. It is also served at special or ceremonial functions as part of ceremonial rituals along with other vegetarian food offered in prayer as prasadam.

Watch how to make Puri / Poori on Youtube

Recipe with Photos

Ingredients :

1 cup whole wheat flour
1 teaspoon sooji ( barik rawa )
1/4 cup maida ( all purpose flour)
1/2 cup water (lukewarm)
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon oil
Oil to deep fry

Method :

Mix whole-wheat flour, maida, sooji, sugar , salt and oil.

Add water as needed and make tight dough.Dough for puri should be firm but smooth.

Set the dough aside and cover with a damp cloth. Let the dough rest for 15 minutes or longer.
Then divide dough into small ball.

Roll the balls and deep fry in oil.

Serve hot with shrikhand.

Labels: Food, Indian Cuisine, Indian Food, Indian Recipes, Maharastrian Recipe, north indian recipes, Punjabi Recipe, Puri, recipes, Roti Ki Khasiyat, south indian dishes 0 comments | |

Moong Dal Pakoda / Moong Bhajiya / Yellow Lentil Fritters

Sonali Bhogle

Moong Bhaji is a famous street snack in Mumbai. They are fried fritters made from yellow moong dal (petite yellow lentils ) which are slightly spicy in taste.

Watch how to make Moong dal Bhajiya on YouTube

Recipe with Photos