Golden Recipes

Almond Chutney

2009-07-05T12:48:00.000-07:00

Ingredients:

Almond : Sliced and peeled 3/4 cup
Green Chilies : 3 (cut)
Dalia : 1/4 cup
Curry Leaves : 3 or 4
Urad dhall : 1/4 teaspoon
Cilantro : 1/2 to 3/4 teaspoon
Oil : 1/4 tablespoon
Salt : 1/2 teaspoon

Method:

1. Add almond, dalia, cilantro, green chilies to the blender, add salt, and water to blend the ingredients to a thin texture.

2. Add oil to pan and upon heating, add urad dhall, curry leaves and add it to the chutney.

3. Serve chutney with dosa, idly or chapathi. One great thing about this chutney is it can be enjoyed by people who have to stay away from cocunut!

Ceylon Chutney

2007-11-08T14:56:00.000-08:00

Ingredients:

Shredded coconut - 2 cups
Onion - 1 medium
Red chili powder - 1/2 tsp
Curry leaves - 3
Mustard seeds - 1/2tsp
Urad dhal - 1
Oil - 3 tsp
Salt - to taste

Preparation:

Take a serving bowl and add shredded coconut in it.
Add onion, red chili powder and salt to the coconut and mix
throughly until salt and chili powder blend well with the coconut.

Heat the kadai and add oil to it. Add urad and mustard seeds and let it pop then add curry leaves to it. Now transfer the contents of the kadai to the coconut and mix them well.
Serve this with hot dosa or idli.

This is a very simple form of chutney you can think of. Anyone can prepare this in no time and you bet it tastes good.

Bisibela bath

2007-09-22T07:24:00.000-07:00

Ingredients:

Basmathi rice - 1 cup
Toor dhal - 1/2 cup
Carrot - 2
Beans - 4
Frozen Peas - 1/4 cup
Eggplant - 3
Tamarind pulp - 1 1/4 cup (according to your taste)
Red chili powder - 1/2 tsp
Onion or pearl onions - 1 large(or)8 to 9
Water - 8 cups

To Garnish:

Mustard seeds - 1/2 tsp
Uradh dhal - 1 tsp
Curry leaves - 3 to 4 leaves
Asafoetida - 2 pint

For powder:

Coriander - 2 tsp
Cumin - 1 tsp
Peppercorns - 1/4 tsp
Fenugreek seeds - 4 to 5
Channa dhal - 1/2 tsp
Uradh dhal - 1/2 tsp
Cloves - 1
Cinnamon - 1 inch
Fennel - 1/4 tsp

Fry above ingredients by adding 1 tsp of oil and make a powder.
Cut the carrots in small pieces and beans about 1 inch length, brinjal and drumstick in usual shapes.
Soak Basmati rice for 30 minutes
Soak the toor dhal seperately for 30 minutes.
Boil 3 cups of water and add toor dhal in it.
Cook toor dhal until it is half done.
Next add 5 cups of water bring them to boil and add rice to it
After 3 minutes add all vegetables and onion to the dhall and rice mixture and cook them well until it reaches a semi-watery state.
After the entire contents are cooked add tamarind pulp, salt and red chili powder,curry leaves, cilantro. Mix them and cook them well.
Finally add the powder mixture to the rice and stir them until its mixed well .
After the contents are cooked (porridge like state), remove and transfer to the serving pot.
Heat ghee in a pan, add asafoetida, mustard seeds, uradh dhal, curry leaves, fry till it pops, garnish on the rice.
Serve them hot.

I got interested in this recipe when I first enjoyed it in my
aunt's house.

Chicken Fry I

2007-09-19T15:20:00.000-07:00

Ingredients:

chicken - 2 lbs
curry leaves - 4 to 5 leaves
oil - 2 tbsp
urad & mustard seeds - 1 tsp
yogurt - 1 1/2 tbsp
salt - to taste

For Blending:

red chilies - 2 medium
ginger - 1 inch
garlic - 6 pods
black pepper - 1/2 tsp

Method:

Cook the chicken in the pressure cooker and keep aside.
Blend the above ingredients well (add little bit of water while blending)
Marinate chicken with the masala by adding yogurt and salt to it (let it marinate for 1 hour).

Heat the oil in a pan and add urad and mustard seeds.
After it pops add the marinated chicken and cook.
When the masala is almost dry with the chicken remove it from kadai.
Serve hot by garnishing with coriander leaves.

Minced meat balls (Kothu Kari Urundai)

2007-09-19T14:18:00.000-07:00

Ingredients to blend:

ground lamb or chicken - 1/4 kg
fennel seeds (sombu) - 1/2 tsp
pepper corns - 1/4 tsp
cinnamon - 2 inch
cloves - 2 to 3
ginger garlic paste - 1 tsp
coriander - 3/4 tsp
red chili powder - 3/4
turmeric - 1/4 tsp
salt - according to your taste
onion - 1 small
curry leaves - 4 to 5 leaves
coconut - 1/2tsp

Ingredients to saute:

oil - 1 1/2 tbsp
curry leaves - 3 to 4 leaves
channa dhal - 1 tsp
urad dhal - 1/2 tsp

Method:

Blend all the above mentioned items except ground meat without adding any water.
Now add the ground meat to it and again blend them well without adding any water.
After blending (don't wash the blender, as soon as you transfer the meats just add 1 cup of water to it and keep them aside)
set them aside in a separate bowl and make balls out of it.
If it is sticky rub oil in your hands while making the balls.
Heat a pan (you can use non-stick) and add oil.
Add channa dhal and curry leaves,let it pop.
Add the water that you already have in a blender and bring them to boil.
After water is boiled add the balls in it and stir fry until water evaporates and also for some more time.
(meat balls should be in golden brown color).

Tip: You can also deep fry the meat balls as soon as you make the balls.

Mutter Pulao (Peas Rice)

2007-09-19T11:22:00.000-07:00

Ingredients:

Basmati Rice - 3 cups
Onion - 1 medium
Green Chili - 2 or 3
Ginger/Garlic paste - 1 tbsp
Frozen Green Peas - 8 ounce
Cloves - 4
Cinnamon - 1 small stick (1 inch)
Bay leaf - 1
Oil - 1 tbsp
Ghee - 1 tbsp
Salt - to taste
Coriander leaves - for garnishing

Method:

Soak the basmati rice for 20 to 30 minutes.
Add water to the frozen green peas and keep it aside.
Cut the onion lengthwise.
Make lengthwise slit on the green chilies, dont cut it fully.
Heat oil and ghee in a skillet, add onion and fry for a few minutes.
Add green chilies, cinnamon, cloves and bay leaf.
Add ginger garlic paste and fry for a few minutes.
Add the green peas now and fry for 2 minutes
Add basmati rice, mix throughly and add 5 cups of water.
Add salt for your taste.
If you have pressure cooker you can use the same instead of skillet in the first place. Close the cooker lid now to cook for
2 whistles.
If you want to use a rice cooker, please transfer contents to the rice cooker and cook it. (Note: If cooking using rice cooker please
add 6 cups of water).
Stir the pulao gently, garnish with coriander leaves and serve hot.

This recipe is a simple version of Mutter pulao. This has been suggested keeping in mind a bachelor or anyone who wants to enjoy tasty pulao for a quick lunch or dinner.

Cashew Burfi (Kaju Katli)

2007-09-19T10:19:00.000-07:00

Ingredients:

Cashew - 1 kg
Sugar - 3 kg
Nutmeg powder - 3/4 tsp
Ghee - 1 kg
Milk - 1 cup

Method:

Soak the cashew in water for 20 minutes.
Blend cashew well by adding milk.
Heat the pan, add sugar and cashew together and stir them continuosly until sugar dissolves (stir them for atleast 5 minutes).
Add ghee to the consistancy now and keep stirring until it is not sticky.
Remove the kadai and finally add nutmeg and mix them well and pour in a flat tray when it is hot.

Allow it to cool for 10 minutes. Then, cut it into desired shape and wait for another 10 minutes.
Carefully remove each piece and arrange on the serving tray.

Tip: Before using the tray just rub ghee on it so that it will be easier for you to cut the fudge and remove later.

Channa Dhall Chutney

2007-09-18T14:10:00.000-07:00

Ingredients:

Channa Dhall : 1 Cup
Red Chilies (Whole) : 2 nos.
Curry Leaves : 5 or 6
Coconut : 3/4 to 1 tablespoon
Cilantro : 1/2 to 3/4 teaspoon
Oil : 3/4 to 1 tablespoon
Salt : 1/2 teaspoon

Method:

1. In a frying pan, heat oil and add curry leaves and then add red chilies fry and in about 5 seconds add the cup of channa dhall.

2. Keep frying constantly add shredded coconut when more than ¾ of channa dhall had turned golden brown, keep frying until the entire channa dhall becomes golden brown.

3. Set it aside then add cilantro and mix it with the dhall and allow the contents to cool for at least 10 minutes.

4. Transfer the contents to a blender, add salt and then add 1/4 cup of water to start with and blend at low speed.

5. Add the pressure cooked items, saute well and close it for 10 min.

6. Blend nicely and add water at intervals in small quantities until the chutney becomes semi solid, continue blending if you need it to be more thin.

7. Serve chutney with dosa, idly, any naan, bread or tortilla.

Pepper Chicken

2007-09-18T09:55:00.000-07:00

Ingredients:

Onion - 1 medium
Tomato puree - from 1 medium tomato
Salt - to taste
Chicken - 2 lbs
Curry leaves - 4 or 5
Oil - 1 tbsp

For Grinding :

Fry with oil and blend the below as thick as possible.

Pepper (whole) - 2 tsp
Green chillies - 3
Ginger - 1 inch
Garlic - 2 pods
Coriander seeds - 1 tsp
Cumin - 1 tsp

Method:

Saute onion and curry leaves in oil for few minutes.
Add the ground masala, chicken and salt.
Let it cook for a few minutes.
When it becomes almost thick add the tomato puree and cook till done (10 to 15 minutes)

This recipe is a semi gravy. It is good as a side dish for rice, roti, naan and paratha. Enjoy your pepper chicken.

Chicken Biryani

2007-09-17T13:29:00.001-07:00

Ingredients:

Basmati Rice - 3 cups
Onion - 1 medium
Tomato - 2 plum tomatoes
Ginger/Garlic paste - 1 tbsp
Biryani Masala (preferably Shan) - 50g
Chicken - 1 1/2 pound (600 to 750g)
Mint leaves - a few
Yogurt - 1 tbsp
Oil - 2 tbsp
Coriander leaves - for garnishing

Method:

Soak the basmati rice for 30 minutes.
Clean and cut chicken into small pieces.
Marinate chicken with yogurt, Shan Biryani mix and then set aside.
Cut the onion and tomato.
Heat oil in a skillet, add onion and fry for a few minutes.
Add ginger garlic paste and fry for a few minutes.
Add tomato and fry nicely for 5 minutes.
Add the marinated chicken now and allow to cook for 15 to 20 minutes, mint leaves can be added now.
Add basmati rice, mix throughly and add 4 1/2 cups of water.
Add salt and chili powder only if required - biryani mix itself has both salt and necessary spice.
If you have pressure cooker you can use the same instead of skillet in the first place. Close the cooker lid now to cook for
2 whistles.
If you want to use a rice cooker, please transfer contents to the rice cooker and cook it. (Note: For rice cooker please
add 1 cup of water extra).
Stir gently and garnish with coriander leaves and serve hot with raitha or chicken gravy.

This chicken biryani recipe has been suggested mainly for a bachelor who wants to enjoy tasty and spicy biryani with minimum effort. Also helps
anyone who doesn't have much time to blend their own biryani mix. This recipe will provide quick and excellent chicken biryani.

Bitter gourd

2007-09-16T15:11:00.001-07:00

Ingredients:

Bitter gourd - 2 large
Onion - 1 medium
Mustard seed - 1/4 tsp
Split urad dhal - 1/2 tsp
Curry leaves - 2 to 3
Tomato - 1 medium
Tamarind pulp - 3/4 cup
Red chili powder - 1/2 tsp
Sugar or Jaggery - 1tsp
Coriander leaves - 1 tbsp
Oil for frying

Method :

Cut bitter gourd into small pieces (about 1 inch).
Cut onion and tomatoes into small pieces.
Heat oil and add mustard, urad dhal to the oil and let it pop.
Add onion and curry leaves and fry them until golden brown and then add tomato.
Let the tomato cook well.
Add bitter gourd into the pan and let it cook, then add tamarind pulp and salt to the mixture then bring them to a boil until the bitter guard is cooked well (you can add some water to the mixture after adding the pulp).
Add jaggery and let it cook until the consistency is thick, keep stirring them well.
Garnish with coriander leaves and serve hot with white rice.

Jaggery neutralizes the bitter taste to some extent so serving to kids wont be a problem.

Aviyal

2007-09-16T13:16:00.000-07:00

Ingredients:
onion - 1 medium
carrot - 1 large
green beans - 3
frozen peas - 1/4 cup
drumstick - 2 (Optional)
snake guard - 1 1/2 cups
curry leaves (coriander) - 3 to 5 leaves
curd - 2 tbsp(Optional)
turmeric - 1/4 tsp
coconut oil - 1 tbsp

To Grind:
Grated Coconut - 1 1/2 cup
Cumin Seeds - 1/2 tsp
Chopped Garlic - 1 tsp
Chopped Onion - 1/4 cup
Curry Leaves - 4to 5 leaves
Green Chillies - 2

Grind the above ingredients.

Method:
Cut all the vegetables .(green beans and drumstick should be cut lengthwise).
Heat the pan and add coconut oil into it.
Add curry leaves, onion and turmeric in the pan and saute until it is golden brown.
After onion is done add the cut vegetables in the pan and cook them by adding little bit of water(it may take 5 to 10 minutes).
Add the ground paste to the pan and add salt according to your taste (add few drops of water if the paste is too thick).
When mixture in the pan is almost mixed well and if it boils add the yogurt (curd) and stir them well for 2-3 minutes.
Garnish with chopped cilantro (coriander) and now you can serve hot.

Urad dhal vadai(doughnut)

2007-09-16T12:07:00.000-07:00

Ingredients:
urad dhal - 1 1/4cups
rice flour - 1/2 cup
salt - 1tsp
onion chopped - 1 medium
peppercorns - 1 1/2tbsp(according to ur taste)
cilantro(corriander leaves) - 2tbsp chopped
curry leaves-1 tbsp chopped
green chili -2 (optional)chopped
oil - for deep frying

Utensils:
wok
clingwrap plastic sheet
skewers

Method:

Soak the urad dhal for 6 to 8 hrs.
Blend the urad dhal by adding little bit of water(just to make smooth mixture)
Add salt to urad dhal. Add rice flour to urad dhal mix them well until they are binded nicely.
Add onion, peppercorns,cilantro,curryleaves,greenchilli to the batter and mix it.
Heat the wok and add oil for frying, add some oil to the clingwrap sheet. Put the batter on the clingwrap sheet and shape it like doughnut and drop it in the oil.
Use skewers to turn the doughnut which is in the oil and fry them until it is golden brown.

You can add 3 to 4 doughnuts depending upon the size of your wok.

Urad Dhal Vadai

Badam Halwa

2007-09-16T10:17:00.000-07:00

Badam Halwa (Badam cake)
Ingredients:
badam - 1 cup blanched
milk - 1 1/4cups (for blending badam)
sugar -1 1/4 cup
Ghee - 1 1/2 cup
water - 1/2 cup
saffron - a few

Method:
Soak the Badam in lukewarm water for 2 hours, peel the skin off.
Blend the blanched badam with the milk
Heat the kadai, add 1 1/4 cup of sugar and immediately add water. Just bring them to a boil and add the blended badam and stir them continuously until it becomes thick.
Add ghee to it and keep stirring them until its not sticky .
Finally add saffron to it and stir them once until the saffron gets mixed with halwa ,and remove the kadai.

Tip: Halwa is done when the contents reach a batter like consistency.