Uralai rosat recipe 🥔🥔🥔

                                                   

                    Urlai Roast Recipe 

 easy yet delicious dish with potatoes. Boiled baby potatoes tossed in Chettinad masala, onions and tomatoes. Served with rice or appams.

Ingredients Of Urlai Roast

• Chettinadu masala:
• 1 Coconut, grated
• 10 Gram Whole red chillies
• 15 gm coriander seeds
• 15 gm ginger
• 15 gm garlic
• 5 gm cinnamon
• 5 gm cardamoms
• 5 gm cloves
• 3 Gram Kalpasi bark
• 3 Gram Star anise seeds
• 5 gm black pepper corns
• 3 gm curry leaves
• 2 gm turmeric powder
• Urlai roast:
• 1/2 Kg Small potatoes, boiled
• 1 tsp Chettinadu masala
• 2 Tbsp oil
• 4 chopped onions
• 3 chopped tomatoes
• 1/2 tsp ginger garlic paste
• 3 slit green chillies
• 5-6 curry leaves
• 1/4 tsp turmeric powder
• 2 tsp red chilli powder
• 4 tsp coriander powder
• 1/2 cup of water
• Coriander leaves                     

How to Make Urlai Roast

• 1.Keep boiled and peeled potatoes aside.
• Prepare chettinadu masala:
• 1.Gently shallow roast coconut, whole red chillies, coriander seeds, ginger, garlic, cinnamon, cardamoms, cloves, kalpasi bark, star anise seeds, black pepper corns, curry leaves and turmeric powder.
• 2.Grind the shallow roasted spices to a fine paste.
• 3.The Chettinadu masala is ready.
• For the main preparation:
• 1.Heat oil in pan. Add onions in the pan and saute them till translucent.
• 2.Now add tomatoes, ginger garlic paste, green chillies, and curry leaves, turmeric powder, red chillies, coriander powder and salt.
• 3.Pour water and cook the paste till it turns thick.
• 4.Then add the boiled potatoes and the chettinadu masala.
• 5.Cook for 3-4 minutes till it becomes dry.
• 6.Urlai Roast is ready.
• 7.Garnish with coriander leaves.
• 8.Serve hot with rice or appams.

Eral Kaikari Kuzhambu / Prawn Vegetable Curry

                                 Eral Kaikari Kuzhambu / Prawn Vegetable Curry

Prawn is the only versatile seafood which goes well with any vegetable dish. This is a very comforting gravy and quick to make, the vegetables absorbs prawn juice and tastes absolutely delicious.

Eral Kaikari Kuzhambu

Ingredients

Prawns small sized - 250 gms
Shallots - 10 or Onion small - 1 no
Tomato medium - 1 no
Brinjal - 2 nos
Raw banana - 1/2 no
Potato - 1 no
Drumstick - 1 no
Red chilly powder - 1 and 1/4 tsp
Coriander powder - 3 to 4 tsp
Cumin powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Mustard seeds - 1/2 tsp
Curry leaves - few
Water - 1 and 1/4 cup
Oil - 2 tbsp

Method

1. Cut potato, raw banana and brinjal into lengthwise pieces.
2. Chop shallots, curry leaves and tomato.
3. Heat oil in a kadai, add mustard seeds, when splutters add chopped onion, curry leaves and all the vegetables. Stir well the vegetables in oil for a minute.
4. Now add prawns to the kadai and stir fry for few seconds.
5. Next add the tomatoes, spice powders, salt and water. Stir well.
6. Cover pan with lid and cook vegetables on low heat for 7 mins.
7. When veggies are cooked, remove pan lid, increase heat and cook curry until slightly thickened.
Serve hot with
Steamed rice
Boiled egg.

HEALTH TIPS: Reduce Sitting and Screen Time

                                     

                         Mushroom Biryani Chettinad style

Mushroom Biryani recipe is a vegetarian version of Indian Biryani. Biryani is a one-pot rice recipe made with basmati

 rice, meat, and spices. I have already shared a Muslim style mushroom dum biryani recipe, please, check the recipe here. This biryani is a spicier version of the previous mushroom biryani recipe also, instead of basmati rice I have used seeraga sambha rice

Ingredients :

• 160 ml of oil
• 100 grams red onion – sliced
• 3 tsp salt
• 2 cups hot water
• 1/2 cup rice boiled water
• 500 grams kalijeera or seeraga sambha rice
• 1/2 cup green peas (pre cooked)

(Soak the dry green peas in the water for 3 hours and boil unti tender or pressure cook)

• 750 grams mushroom-sliced
• 1 to 2 tbsp lime juice
• 150 to 200 grams country tomato-sliced
• 40 grams fresh curd
• 1.5 tsp chili powder
• 1/4 tsp turmeric powder
• 1 – bay leaf

Biryani Masala:

• 200 grams shallots
• 2- short dry red chillis
• 5- grams cinnamon sticks
• 6- cloves
• 3- green cardamom
• 1 tsp- stone flower(kalpasi)
• 1 tsp of fennel seeds
• 50 grams ginger
• 
  
• 

Procedure:

Step 1:

Wash the rice in the running water a couple of times and soak the rice in the water for 45 minutes.

Step 2:

1. Grind all the ingredients for biryani masala to a smooth paste. If required, add little water.
2. Fill a 5-quart pot with water and bring it to boil. Meanwhile, proceed to step 3.

Step 3: Mushroom Biryani Gravy

1. In a 5-quart pot heat required oil and when the oil is nice and hot, add the bay leaf and sliced onion. Fry the onion until golden brown.
2. Add in the prepared biryani masala and fry until the oil separates about 20 minutes then, saute tomato until juicy. While sauteeing tomatoes, add the required salt for the biryani masala.
3. Make sure onion and tomato are well combined and the oil floats then, add the chili powder and turmeric powder. Saute the spice powder for a second. Next, saute the curd for 3 minutes.
4.  Add the sliced mushroom to the biryani pot, season with some salt and saute for 3 minutes. Pour required hot water to the biryani masala, mix well. Add the pre-cooked green peas, Cover the pot and let the mushroom cook over medium-low heat. 

 5. At this stage, water would have come to boil, Season the water with some salt and, mix well. Water should be a little salty         to  taste. 

     6. Drain the soaked rice and add the rice to the boiling water. Let the rice cook for 7 minutes on high heat. The half-cooked           rice should look transparent on the edges. Once in a while, stir the rice.

     7. Once the rice is half cooked, carefully drain the water. Reserve half cup of rice boiled rice water.

     8. Add the lime juice to the biryani gravy then, add the drained rice to the pot.

    9.Increase the heat to medium-high add in the reserved water and mix well. Seal the pot with an aluminum foil and put the lid      on. Place the mushroom biryani pot on a dosa tawa and cook the biryani over medium-low heat for 45 minutes.

    10. After 45 minutes, turn off the stove and do not disturb the setup for 10 minutes.

    11. Ten minutes later, mushroom later tasty Chettinad mushroom biryani is ready to serve.

Health tips :Eat fatty fish

 

                         😘   Kathirikai Sadam / Brinjal Rice  👌

Chettinad Kathirikai Sadam

Ingredients

Small purple brinjals - 8 nos
Raw rice - 1 and 1/2 cups
Onion medium sliced - 1 no or Shallots - 10 nos
Tomato small chopped - 1 no
Curry leaves - few
Turmeric powder - 1/4 tsp
Cinnamon - 2" piece
Mustard seeds - 1 tsp
Oil - 4 tbsp( preferably Gingely oil)
Water - 3 cups
Masala powder to grind
Coconut grated - 4 tbsp
Channa dal - 2 tablespoon
Whole dry chilli - 3 to 4 nos
Coriander seeds - 2 tbsp
Cumin seeds - 1/2 tsp
Black pepper - 1/2 tsp
Fennel seeds - 1/2 tsp
Fenugreek seeds - pinch
Salt - 1/4 tsp

Kathirikai Sadam

Method

1. Wash rice and soak it in water for half an hour.
2. Dry roast ingredients given under masala powder separately in a pan and grind it along with coconut until finely ground.
3. Chop brinjal into thick slices, mix sliced brinjals and ground masala powder in a bowl.
4. Heat oil in a deep pan, when oil is hot add mustard seeds and cinnamon stick, allow mustard seeds to splutter.
5. Add sliced onions and curry leaves to the pan, sauté for few mins.
6. Now Add brinjals along with masala powder to the pan, sauté well until oil is well coated on brinjals and it turns color.
7. Next add chopped tomatoes, turmeric powder, required salt and few tbsp water to the pan, stir the brinjals gently until a slight gravy is formed.
8. Cover pan with lid, reduce heat and cook brinjals until 3/4th cooked.
9. Add 3 cups water to the pan, increase heat and bring gravy to boil.
10. When gravy starts boiling add drained rice, stir gently so brinjals doesn't break, cover pan again with lid, reduce heat and cook rice for 10 to 12 mins until tender.
Serve hot with
Curd Pachadi
Potato Roast
Applam etc

Brinjal Rice Recipe

Tunde kabab – Lucknow special

 

                  

            Tundey Kababi Secret, Recipe

There is loads for the vegetarians but for the non-vegetarians, this place is like Disneyland. 

 Lucknow is loved for its meaty delights with main focus being on the succulent kebabs (Tunday, Galouti, Boti, and Chapli).

Lucknow, the city of Nawabs, is home to many poets, lyricists, orgasmic food like the kebabs or like they say in the city 'kababs', biriyani and more

Ingredients

• Meat ½ Kg finely minced meat  
• Onions 50 gm
• Papaya 2 tbsp
• Ginger garlic paste 1 tbsp
• Red chilly powder 2 tbsp
• Roasted besan 2 tbsp
• Saffron 2 to 3 strands
• Rose water 1/2 tsp
• Milk powder 1 table spoon
• Salt to taste
• Desi Ghee to fry
• Galawat masala
• Jeera 1/2 tsp
• Cinnamon stick 1 inch
• Cloves 4-5
• Green cardamom 4
• Nutmeg one pinch
• Badi elaichi  2 to 3
• Mace (javitri) 1/4 tsp
• Poppy seed (khas khas) 1 tsp
• Mustard seeds ½ tsp
• Bay leaves 2

For Dum

• Coal 1
• Cloves 3
• Choti elaichi 3

Method

• Clean the raw papaya and make a paste of the fruit and add it to in finely minced meat. Leave it for 2 hrs.
• Roast the besan.
• Dry roast the spices and let it cool down, then grind to a paste.
• Now cut the onions and sautee in ghee. After it cools down grind into a fine paste.
• Grind ginger and garlic to make a paste or use the readymade paste that you get.  
• Soak saffron in 2 tablespoon milk around 15-20 minutes before use.
• Add roasted masala powder, onion paste, ginger garlic paste, roasted besan, red chilli powder, saffron, rose water, milk powder and salt in marinated meat.
• Mix the ingredients very finely with the meat
• Cover the meat and refrigerate for 4 -5 hrs.
• Heat a small piece of coal till it starts burning.
• Put it in a metal bowl and keep it in the center of the vessel containing meat.
• Add some ghee and put cloves and green cardamom in it.
• This will release pleasantly aromatic flavor and flavoured smoke into the meat.
• Quickly cover the vessel with meat and burning coal with foil so that meat absorbs all very earthy flavour of ghee and coal.
• Leave it covered for about 20 minutes.
• Meat is now ready for kebabs.
• Make flat patties of the meat.
• Heat ghee and fry the patties on very low flame till cooked.
• Serve it with paratha with onions lemon and mint chutney. 

Health Tips: Reduce Sitting and Screen Time 

ENJOY BHOPAL MUTTON PAYA

 

                  Mutton Paya Soup Recipe

Mutton Paya Soup, which is made from the legs of a lamb or trotters, is one of the healthiest soups that you will ever have in your lifetime. Best for the nourishment of kids and old age people, this soup recipe provides an excellent dose of calcium and is good for the joints as well. The lamb legs (trotters) are tenderized to the extent that the juice extracted from it is the healthiest when mixed with water. The whole and ground spices added in this flavourfull soup recipe provides this dish aroma and a great taste

• enjoy food
• RECIPES
• MUTTON PAYA SOUP

Ingredients of Mutton Paya Soup

• 6 lamb trotters
• salt as required
• 2 green cardamom
• 3 finely chopped onion
• 1/2 tablespoon ginger paste
• 1 finely chopped tomato
• 1/2 teaspoon garam masala powder
• 1 1/2 tablespoon roasted chana dal
• water as required
• 
  
• PREPARATION
• 
  

• • Step 1 Prepare chana dal and grated coconut paste

    To make this amazing soup recipe, grind together roasted chana dal and grated coconut. Make a smooth paste out of them.

  • Step 2 Pressure cook the Trotters/ Paya for 10 minutes

    Wash the trotters/paya thoroughly with running water and transfer it to a pressure cooker. Add turmeric powder, cardamom, salt, and black peppercorns to it. Pour 5 cups of water and allow the mixture to pressure cook for about 10 minutes.

  • Step 3 Prepare the masala for the soup

    In the meanwhile, you can prepare the masala for the soup. Heat oil in a frying pan and add chopped onions and green chilies to it. Cook until the onions turn translucent. Next, stir in ginger and garlic paste. Let the mixture fry for 30 seconds or so. Then, add tomatoes, red chili powder, and the ground coconut and chana dal paste prepared in step 1. Cook the entire amalgamation till it discharges oil. Remove from heat.

  • Step 4 Assemble the masala and the trotters

    By now, the trotters would have been cooked. Open the pressure cooker and add the masala to it. After this, again pressure cook the mixture for about 10 minutes. Once done, open the lid of the cooker and allow the shorba to cool.

  • Step 5 Check the consistency and enjoy

    You can adjust the consistency of the soup according to your will. If you want it to be watery, add water and bring to boil. Lastly, add garam masala powder and chopped coriander leaves. Let the soup cook on low flame until oil starts floating at the surface. Remove from the flame and enjoy hot and fresh.

  HEALTH TIPS:
  • Consume less salt and sugar.

• 1/2 tablespoon turmeric
• 1 teaspoon black pepper
• 2 tablespoon ghee
• 2 sliced & slit green chilli
• 1/2 tablespoon garlic paste
• 1 teaspoon red chilli powder
• 1 bunch ground coriander leaves
• 1 1/2 tablespoon grated coconut

delicious hyderabadi haleem

 

Hyderabadi  Haleem  Recipe

If you are looking for an easy and quick haleem recipe to try at home, this one will take you straight to  the streets of Hyderabad. Smooth, rich and full of flavours, this Hyderabadi Haleem recipe is a perfect 

 balance of taste and health. Loaded with protein and complex carbs, this mutton haleem recipe is perfect for people of all ages.

Ingredients of Hyderabadi Haleem

• 2 kilograms mutton
• 2 teaspoon ginger paste
• 5 tablespoon urad dal
• 1 teaspoon red chilli powder
• 2 cup yoghurt (curd)
• 1/2 cup cashews
• 1/2 teaspoon peppercorns
• 1/2 cup ghee
• 1/2 cup mint
• water as required
• 3 tablespoon yellow moong dal

• 2 cup broken wheat (dalia)
• 2 teaspoon garlic paste
• 5 tablespoon chana dal
• 1/4 teaspoon turmeric
• 1 cup onion
• 1 teaspoon garam masala powder
• 1 inch cinnamon stick
• 1 cup coriander leaves
• 6 green chilli
• 3 tablespoon toor daal
• salt as required

For Garnishing

• 2 lemon wedges

• Step 1 Soak broken wheat for 30 minutes

  To prepare this popular Hyderabadi delicacy, wash and soak the broken wheat or dalia for half an hour. Trim the mutton (boneless) of any excess fat. Add the mutton in a pressure cooker with about 1 cup water and put it over medium flame. Fry the onion until golden brown and set aside.

• Step 2 Pressure cook mutton for 15-20 minutes

  To the mutton, add 1/2 tb.sp of ginger and garlic paste, half a tsp of salt, red chilli powder, half a tsp of garam masala powder and a pinch of turmeric powder. Pressure cook the mixture for 8-10 min and simmer for another 15-20 mins. Shred and keep aside.

• Step 3 Boil broken wheat with all the dals

  Boil the broken wheat along with urad, chana dal, toor dal, and yellow moong daal with a tb.sp of ginger-garlic paste, turmeric, 2-3 green chillies, and peppercorns in 8-10 cups of water until it's cooked completely and the water is absorbed. Blend this mix for a few seconds.

• Step 4 Cook the shredded lamb with whole spice

  Heat the oil in another container, add whole spices including cinnamon stick, cooked and shredded lamb, remaining green chillies, half a cup fresh coriander and saute for 2-3 minutes. Add curd and saute for another 10-15 minutes. Add three cups of water and bring to a boil.

• Step 5 Add blended broken wheat and dal mixture to the pan

  To this, add the blended Dalia and dal mixture and mix well while adding a little ghee as you go. Let it simmer and cook slowly for at least half an hour. Serve hot garnished with fried onions we prepared in step 1, mint leaves, cashew nuts, lemon wedges and the remaining fresh coriander.

Tips

1. Traditionally, this is a slow-cooked dish. So, whenever you opt to make Hyderabadi Haleem, try to cook it in metal pot and over slow flame.
2. Try to use a little rice in the dish, as it will provide starch to your Haleem and bind it nicely.
3. Be generous while using ghee in the preparation of Hyderabadi Haleem. This will not only provide the flavour but improve the texture of the dish.
4. While cooking Haleem, don't add lemon juice in it as it can kill the real flavour of the dish. Always add it on top of Haleem as a garnish along with some fried onion. It will ta...
5. If there is some leftover of this dish, you can store it in an air-tight box for up to 7 days. Just reheat in microwave for 2 minutes when you want to eat and it will remain delicious.
6. You can use chicken in place of mutton as well. However, tone down the amount of spices a little if you use chicken.