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Wednesday, June 24, 2015

Ramadan Kareem Celebration..!

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A Picture A Day / Daily Capture 172/365 ~ Ramadan Kareem Celebrations with colorful arabic lamps beautifully illuminated..!

Monday, June 22, 2015

Chilly Parotta / Kothu Parotta / Restaurant Style Chilly Parotta Recipe

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Chilly Parotta or Kothu Parotta is a lipsmacking delicacy of South Indian cuisine. It tastes spicy hot with shredded parotta sautéed in onions, tomatoes and aromatic masala. This popular street food recipe is very easy to prepare at home in no time. Parottas can be prepared at home or you can get frozen parottas from the shop. Try this restaurant style chilly parotta recipe and enjoy your dinner..!
Similar Recipes:
·         Parotta                 - 2 to 3
·         Onion                   - 1 tbsp
·         Onion                   - 1 big
·         Garlic                   - 2 to 3 pods
·         Green chilly         - 1
·         Capsicum            - ½ cup chopped
·         Tomato                - 1 cup chopped
·         Coriander leaves -  handful
·         Spring onions      - 1 cup chopped
·         Curry leaves        - 1 twig
·         Turmeric pwd     - a pinch
·         Red chilly pwd    - 1 tsp
·         Cumin pwd          - ½ tsp
·         Coriander pwd    - 1 tsp
·         Garam masala pwd- 1 tsp
·         Tomato ketchup  - 1 tbsp
·         Fresh lemon juice   - few drops
·         Salt to taste
1.       Heat 1 tsp of oil in dosa pan or fry pan.
2.      Add the parotta and toast it until it turns soft.
3.      Allow to cool and cut it into squares using kitchen squares.
4.      Set the parathas warm in hot pack.
5.      Slice onions, garlic, green chilly, capsicum, tomato, coriander leaves and spring onions.
6.      Heat oil in a frypan.
7.      Add onions and fry them into transculent.
8.      Add curry leaves, garlic and green chilly slices.
9.      Toss well.
10.   Add ginger garlic paste and cook for a minute.
11.    Add the capsicum slices and spring onions.
12.   Mix well.
13.   Add finely sliced tomatoes and cook until its mushy.
14.   Now add the turmeric pwd, kashmiri red chilly pwd, cumin pwd, coriander pwd, garam masala pwd, salt and tomato ketchup.
15.   Stir well.
16.   Add ½ cup of water and allow the masala to boil.
17.   Simmer the flame for 4 to 5 mins.
18.   Once the masala turns thick consistency, add the chopped parotta pieces.
19.   Mix well.
20.  Toss it gently with a fork.
21.   Cook in low flame for 2 to 3 minutes.
22.  Turn off flame.
23.  Squeeze few drops of lemon juice.
24.  Sprinkle freshly chopped coriander leaves.
25.  Transfer to serving bowl.
26.  Lipsmacking delicious Chilly Parotta is ready to serve.
27.  Enjoy hot with onion raitha.

Sunday, June 21, 2015

Happy Fathers Day 2015..!

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A Picture A Day / Daily Capture 169/365 ~ Happy Father's Day to all the amazing Father's out there...Here is the delicious vanilla sponge cake for my Dad and my loving hubby..:)

Thursday, June 18, 2015

Ramadan Kareem..!

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A Picture A Day / Daily Capture 166/365 ~ Wishing all my Muslim friends a very happy Ramadan Kareem. May this holy month usher upon you peace, happiness & prosperity..!

Tuesday, June 16, 2015

Hyderabadi Mutton Biryani Recipe / Hyderabadi Dum Biryani / Spicy Mutton Biryani Recipe

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Who doesn’t love spicy, fragrant and yummy biryani from hyderabadi cuisine. Hyderabad is famous for its lipsmacking mutton biryani. In this biryani recipe, the mutton is cooked along with spices and added to basmati rice that is cooked on dum over slow heat. The soft and mouth melting mutton chunks in the biryani adds the zing to this speciality recipe. Prepare it at home and enjoy the weekend lunch.

To marinate:
·         Mutton                 - ½ kg
·         Curd                     - ½ cup
·         Turmeric pwd     - ¼ tsp
·         Red chilly pwd    - ½ tsp
·         Ginger garlic paste- 1 tsp
·         Lemon juice        - few drops
·         Salt to taste
To prepare Mutton Masala:
·         Onion                   - 2 big
·         Tomato                - 2
·         Green chilly         - 1 or 2
·         Mint & coriander leaves chopped- 1 cup
·         Basmati rice        -2 cups
·         Saffron strands   - ¼ tsp
·         Oil                        - 2 tbsp
·         Ghee                    - 1 tbsp
·         Cumin                  - ½ tsp
·         Saunf pwd           - ½ tsp
·         Cinnamon           - 1
·         Cloves                  - 4
·         Star anise            - 1
·         Javithri                - 1
·         Cardamom          - 2
·         Bay leaf                - 1
·         Turmeric pwd     - a pinch
·         Red chilly pwd    - 1 tsp
·         Biryani masala pwd- ½ tsp
·         Lemon juice        - few drops
·         Salt to taste
To Marinate:
1.       Take curd, turmeric pwd, red chilly pwd, ginger garlic paste and salt in a mixing bowl.
2.      Squeeze few drops of lemon juice and make a thick paste.
3.      Wash and chop mutton to bite-sized pieces.
4.      Marinate with the above paste and allow to rest for 1 hour refrigerated.
To cook mutton:
5.      Meanwhile chop the onion, tomato, green chilly, mint and coriander leaves and keep ready.
6.      Wash and soak basmati rice for 10 mins.
7.      Drain the water and set aside.
8.      Soak saffron strands in 1 tbsp of milk.
9.      Add the marinated mutton pieces to pressure cooker.
10.   Pressure cook by adding ½ cup of water for 5 whistles and simmer for 3 to 4 mins.
11.    The mutton should be ¾ th cooked.
To make Masala:
12.   Heat oil/ghee in a frypan.
13.   Add the cumin, saunf, cinnamon, cloves, star anise, javithri(mace) , bay leaf, peppercorns and saute till it splutters.
14.   Add the finely sliced onions, green chilly and saute till the onions turn golden brown.
15.   Add the ginger garlic paste and cook till raw smell disappears.
16.   Add in the finely chopped coriander and mint leaves.
17.   Add the sliced tomatoes and combine.
18.   Cook well until the tomatoes are mashed.
19.   Add the masala’s turmeric pwd, red chilly pwd, biryani masala pwd, salt and stir.
20.  Add the cooked mutton along with the water (stock) from the pressure cooker.
21.   Mix well and allow to boil until the masala comes to thick masala consistency.
22.  Turn off flame and squeeze few drops of lemon juice to it.
To cook the Basmati rice:
23.  In a wide bowl, add 2 ½  cups of water.
24.  Add the soaked basmati rice along with ½ tsp garam masala pwd, ½ tsp salt and few drops of fresh lime juice.
25.  Cook the rice until the rice is ¾ th cooked.
26.  Drain the water and spread the rice in a bowl and allow to cool.
27.  The rice shouldn’t be overcooked. (mashed)
To prepare Biryani
28.  Now lets see how to prepare the biryani.
29.  Take a thick bottomed wide vessel.
30.  Add ghee and heat it.
31.   Add half of the masala prepared (step 21)
32.  Spread half of the cooked basmati rice over the masala.
33.  Again add the masala to top of the rice.
34.  Top it up with cooked rice.
35.  Drizzle the saffron colour on top of the rice in circles.
36.  Now cover the pan with a tight lid.
37.  Heat a dosa pan and place the biryani vessel on it.
38.  Take hot water in a bowl and place it on top of the biryani vessel lid.
39.  Simmer the flame and cook for 10 to 12 mins.
40. Turn off the flame.
41.   Let it rest for 10 mins and enjoy the irresistible aroma of the mutton biryani.
42.  Fluff the biryani gently with fork.
43.  Enjoy hot with salna, raitha or any spicy curry.