Foodie Delights

  Ballar ki phalli or Hyacinth beans ( Avarre Kallu in Kannada) is a much loved vegetable in the South. The winter brings in tons of fresh beans in the market and every kitchen in the neighbor hood is over zealously busy preparing the tastiest dishes with it. The beans are very versatile and bursting with flavor. They are added in vegetarian as well as with meat and chicken dishes. One of my favourite dish is the ballar aur murgi ka korma ( Chicken and bean Korma). The beans add a very subtle but very unique flavor to the curry and coupled with the spicy curried chicken, the taste is out of this world.     Ingredients   Chicken - 500 gms, Curry cut Ballar ki Phalli ( Shelled) - 1 cup Coconut paste - 1/2 cup Onions - 2 large, ground into a fine paste with 4-5 cloves and 2 cardamom pods                1 small onion -  finely Sliced Tomato - 2-3 medium ...

Craving for some Crisp, Spicy Prawn Kabab's?  They are just too irresistible.  Here we go with a quick kabab recipe which is not just quick but very easy too. Ingredients   Prawn - Medium sized, deshelled and deveined - 300g Garlic paste (coarse) - 2 tsp Red chilli powder - 2-3 tsp Black pepper powder - 1 tsp Lemon juice - 1 lemon Salt Cornflour - 2 tbsp. Oil for deep frying For Garnish - Sliced chilli, lemon wedges and onion rings Method :   Wash and drain the prawns. Add salt, garlic paste, red chilli powder Add lemon juice and mix well Set aside in a refrigerator for 1 hour. Mix black pepper, salt and cornflour Add the mixture to the marinated prawns Deep fry until crisp Serve hot with lemon wedges, chilli and onion rings .  

Phirni is a delectable dessert... light, creamy and delightful. Easy to prepare, phirni is a delight to serve on any occasion. The beauty of this dessert is that it can take several flavours and still taste unique. I have tried flavouring the dish with rose water, Cardamom, Saffron, Kewra and also with vanilla on different occasions and each time the taste was awesome. Presented below is the traditional Gulaab phirni, which is my favourite. Ingredients Rice - 75 g ( Dry ground) Alternately, use rice soji. Milk ( full cream) - 2 litres Ghee - 2 tsp Sugar - 250 g Condensed milk - 1/2 cup or 100 g Khova or Mawa Almonds - handful, blanched and sliced Rose water - 3 tsp Cardamon pods - Powdered , 1/2 tsp Rose petals for garnishing Method : Wash and dry the rice grains. Dry grind the rice ( texture similar to Soji). Heat ghee in a thick bottomed pan Add the ground rice or rice soji and sauté until it changes colour. It should take about ...

One word that sums up the taste of the authentic Shammi Kabab  is "DELICIOUS". The recipe is simple and easy to make. Try it to taste this velvety, melt in the mouth delicacy. Ingredients Minced Meat ( Kheema)- 300 g ( washed) Channa Dal - 1/4 cup ( about 50 g) Green chili - 1-2, finely chopped Onion - 1 small, finely chopped Ginger Garlic paste - 1 tablespoon Red chili powder - 2 tsp Dhania Powder - 1/2 tsp Turmeric Powder - 1/2 tsp Garam Masala Powder - 1 tsp Black Pepper Powder - 1/2 tsp Salt to taste. Lemon juice -1-2 tablespoon Egg - 2 nos, beaten well Coriander leaves - finely chopped ( few springs) Oil for shallow frying   Method   In a pan combine the Kheema with all other ingredients ( from Sl.no 2- 11). Add 1/2 cup water Cook on a slow fire in a pressure pan until the channa dal is well cooked Cook further until the mixture is dry. Cool Blend to a fine paste after adding t...

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