Foodie Delights

Hard to resist juicy, hot Kofta's? Well none can resist the temptation. I am way too fond of this delicacy and have numerous recipes of the variation. The traditional way of making Koftas is a little tedious....So tried an alternative which worked out very well. Presenting here an recipe of the quick variation. Ingredients Lamb Kheema - 300 gms Green Chillies - 2 Garlic Chopped - 5-6 cloves Pepper powder - 1/2 tsp Red chilli powder - 1/2 tsp Lime juice - 1 tbsp. Corainder leaves - 5-6 springs - Finely chopped Salt 1 egg whole Maida / Cornflour - 2 tbsp. Oil for deep frying Garnish Onion rings, Lemon and Mint chutney  In a blender, add the lamb mince, salt, lime juice and the dry masala powders Blend to a coarse paste. Do not add water Remove the blended lamb mince in a bowl. Add the egg, chopped coriander, chopped garlic and the maida. Mix well Shape into medium sized balls Deep fry in hot oil until crisp ( Not too crisp n hard ) Serve hot with ...

I learnt to make Haleem from my maternal aunt,  Naima aunty who is a fabulous cook herself.. In Mysore Haleem is not a very popular dish instead we have the Khichda which is a combination of rice, pulses , spices and meat  cooked on a slow fire. I love the taste of Haleem and the subtle blend of the spices and the awesome flavor. Here goes the recipe. Ingredients Broken wheat Dalia or Lapsi - 1.5 cups Chicken boneless - 500 g Onion chopped - 2 large Green Chillies - Slit - 2 nos Tomatoes - 2-3 medium sized, Chopped fine or coarsely ground Ginger garlic paste - 2 tsp Ghee - 1 tbsp. Oil - 3-4 tbsp. Turmeric Powder - 1/4 tsp Red chilli powder - 2 tsp Coriander Powder - 1 tsp Garam Masala Powder - 1/2 tsp Peppercorns - 4-5 Zeera / Cummin Seeds - 1tsp Salt to taste Garnish : Coriander - Quarter cup,  finely chopped Lemon Slices Pudina / Mint leaves - quarter cup  Add 3 cups water to dalia  and pressure...

Falooda is my childhood favourite sweet dish. Its quick, easy n very delicious. Chinagrass or agar agar is a seaweed which is used as an gelling agent to set sweets. The recipe combines milk, sugar and the soaked china grass Ingredients China Grass 1 pack approx 10 g Milk 500ml Sugar - 100g Rose water - few drops Sliced almonds and Cashew for Garnishing Method Wash and soak the Dry China grass until soft. Blend the china grass in a blender to get creamy consistency Boil milk with Sugar Add the blended china grass to the boiling milk. Boil until the mixture thickens. Slightly cool and add rose water. Mix well Pour into molds or a greased plate. cool the mixture in a refrigetator until set. Garnish with sliced almonds and Cashew before serving Serve Chilled

"Ande Ka Char is a quick and easy egg curry. It is spicy, tangy and simply irresistible. The word char in Mysore style Muslim cuisine applies to curries which use coconut and tamarind pulp ( Imli ka Khatta). There are different kinds of chaar's made in our homes like the Kali Mirch ka Chaar, Khopre ka Chaar ( Coconut curry) but the Ande ka Chaar is the king of chaar's. The simple recipe is given below. Try it to get a taste of Muslim food Ingredients Egg - 6 ( Hard boiled ) Coconut - 1/2 coconut freshly grated Onion - 2-3 medium Tomatoes - 2 large Ginger -garlic paste - 1 tsp Zeera - 1 tsp Rai - 1/2 tsp Curry Leaves - 1 Spring Tamarind Pulp - 2 tbsp. ( thick pulp) Red chilli powder - 1 -2 tsp Dhania Powder - 2 tsp Turmeric - 1 tsp Oil - 2 tbsp. Salt to taste Water - as needed to adjust the consistency of curry Method 1. Deshell the egga and make slits on the sides keeping the whole egg intact 2. Grind the grated coconut, Onions and Tomatoes separa...

My brother and I are great fans of dal chawal.. As kids we always wanted to eat dal chawal with different accompaniments like fried fish, Kofta, Shammi Kabab , Phaal ( lamb in a spicy green gravy), papad, achhar etc. The beauty of the simple dal is that it goes well with plain steamed rice, Khichdi or Khuska (Rice made with ghee & whole spices). In Muslim homes, the dal is often made for its simplicity and ease. The dish is different from Sambar and the dal served in North India. It is slightly similar to the khatti dal made in Hyderabad but the dal made in Muslim homes in Mysore is unique and tastes heavenly. Here goes the recipe Ingredients Tur Dal - 1 small katori ( about 100 g) Tomatoes - Small country tomatoes - 4 nos Garlic - 3-4 cloves Onion - 1 small Curry Leaves - 1 spring Coriander leaves - chopped Turmeric - 1/ 2 tsp Red chilli Powder - 1 tsp Dhania Powder - 1 tsp Tamarind - coin sized - soaked into 1/ 2 cup water. Ingredients for dry roasting ...

I love the chill in the air. The crisp, chill winds stir up amazing food cravings...Hot adrak chai, Gajjar Halwa, Sheek Kabab's.... the list is endless. I had one such craving on Christmas day n stirred up spicy Tandoori Prawns. The dish is easy to make n extremely tasty. Here's the recipe TANDOORI PRAWNS Tiger Shrimp - Cleaned & deveined with their tail on- 500 g Ingredients for Marinate 1 Lemon Juice Salt Red Chilli powder - 1/2 tsp Ingredients for Marinate 2 Curd ( Preferably Hung curd or use Nestle / Britannia cup curd) - 400 ml Ginger garlic paste - 2 tbsp. Black Pepper powder - 1/ 2 tsp Red chilli powder - 1.5 tsp Cheese spread - 1 tbsp. Zeera Powder - 1 tsp Chat Masala - 1 tsp Salt Garlic Butter for basting Procedure 1.Drain the water from shrimp. Add salt, lemon juice and red chilli powder. Mix well and refrigerate for 20 mins. 2. Add all the ingredients except butter with Curd. Mix well and add the marinate to shrimps 3. Coat eve...

Mughlai Mirch in Deccani urdu is Capsicum or the royal chilli when translated in English . It has a sweet pungent taste and when mughlai mirch is cooked in combination with lamb meat, the taste is awesome. I have very fond memories of my Amma and aunts cooking this very tasty dish. I can recall the meat kheema being ground with spices on a sil ( Grinding stone) and then stuffing the ground meat in capsicums. The aroma of this curry brings nostalgic memories and leads me into my own kitchen to try this traditional dish. Here’s the recipe Ingredients for the Curry Mughlai Mirch or Green Capsicums ( Small to medium sized) – 5 nos Onions – 3 roughly chopped and ground Tomatoes – 3-4 medium sized, ground Coconut paste ( fresh) – 2.5 table spoons ginger garlic paste – 2 tsp garam masala powder – 1 tsp Coriander powder – 2tsp Red chilli powder – 2-3 tsp turmeric powder – 2 tsp 1 small onion – Sliced Sesame Oil or ghee - 6-7 table spoons Kheema Stuffing for Capsicums: La...