Schezwan Sauce without vinegar and soy sauce

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                                Schezwan Sauce

 

Ingredients

      Dry red chili                          30 nos

      Garlic finely chopped           ¼ cup

      Ginger finely chopped          1 tbsp

      Honey                                      1 tbsp

      Pepper powder                      ½ tsp

      Gingelly oil                             2 tbsp

      Required salt

Method 

  • First boil the red chilies for 2 min. Then cool down to room temperature. 
  • Then squeeze the chilies and grind it into  a fine paste with adding a little water. Keep it aside.
  • Heat a vessel with oil once oil heats add chopped ginger. Saute well. 
  • Then add chopped garlic. Saute well. Then add chili paste. Saute well.
  • Then add a little water,required salt and pepper powder. Mix it well. Cover it. Let it boil in simmer. Once the raw smell goes add honey, mix it well. Switch off the flame.

  

Store it in an airtight container 

Keep it in the fridge for 2 weeks.

Mughalai Paneer Kuruma

                               Mughalai paneer kuruma

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Ingredients

    Paneer cubed                            1 cup

    Capsicum chopped                    2 no

    Butter                                         1 tbsp

    Oil                                              1 tbsp

    Boiled milk                                 ¾ cup

    Saffron                                       pinch

    Kasuri methi                              2 tbsp

    Required salt

    Seasoning                                 cardamom,cinnamon,cloves,star anise each one 

    

For soaking and grind

    Cashew nut                                12 no

    Badam                                        12 no

    Khus khus                                   1 tbsp

Soaking with hot water and grind

    Big onion                                     1 no

    Green chili                                   4 no

    Garlic                                           3 no

    Ginger                                          1 small piece

 

Method

  • First soak the given items in hot water for 10 min, then grind it into  a fine paste.
  • Then grind cashew, badam and khus khus in a fine paste. Keep it aside.
  • Dry roast the kasuri methi leaves and make it into a coarse powder.
  • Soak pinch saffron with ¼ cup of warm water.
  • Heat a pan with 1 tbsp of butter. Add paneer cubes and capsicum. Saute for 1 min. Keep it aside.
  •  Then heat a vessel with oil, once oil heats add seasoning items. When it’s popped add ground onion paste. Saute well in medium flame.  
  • Once the raw smell goes, add ¼ cup of water. Mix it well. Let it boil.
  • Then add cashew paste and mix it well. Let it boil for 1 min. Then add milk. Let it boil for min. Then add fried paneer and capsicum, saffron milk, roasted kasuri methi powder and salt. Mix it well and let it boil for 1 min. Switch off the flame.

                                                 Serve it with chappathi.  

MUTTON PEPPER FRY

img_6985                                                   Mutton pepper fry

Ingredients 

             Mutton                                        ¼ kg

             Ginger garlic paste                  1 tsp

             Coriander powder                   1 tsp

             Curry masala powder             ½ tsp

             Small onion chopped              ¾ cup

             Tomato chopped                      1 small

             Required salt

             Coriander leaves for garnish

For grind

             Pepper                                       1 tsp

             Cumin seeds                            1 tsp

             Fennel seeds                            1 tsp

             

For seasoning

            Sesame oil                               1 tbsp

            Fennel seeds                           1 tsp

            Curry leaves                           1 sprig

 

Method

  • Heat a pressure cooker with 1 tbsp of oil, add washed mutton pieces.
  • Then add turmeric powder and saute well. Then add enough water and cook it for 5 whistles. After pressure release keep it aside.
  • Heat a pan with 1 tbsp of oil. Add fennel seeds. Once seeds are popped add curry leaves. Then add cooked mutton, then add tomato. Mix it well. Then add ginger garlic paste. Saute well.
  • Then add coriander powder, curry masala powder and salt. Mix it well. Let it boil.
  • Once it dried well, then add chopped onion and ground powder(pepper, cumin, fennel) Mix it well. Saute for a minute. Then garnish with coriander leaves.

                                         Serve it with rice or mix it with white rice.

                       

                           

Sirudaniya nonbu kanji

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                                              Siru daniya nonbu kanji

 

Ingredients

         Varagu                                                  ¼ cup

         Thinai                                                    ¼ cup

         Samai                                                    ¼ cup

         Kuthiraivali                                             ¼ cup

         Moong dal                                              1 tbsp +1 tsp

         Carrot chopped                                      ¼ cup 

         Beans chopped                                      ¼ cup

         Tomato                                                    1 no

         Ginger garlic paste                                  1 tbsp

         Mint, coriander, green chilli paste            1 tbsp

         Turmeric powder                                      ¼ tsp

         Curry  masala powder                            ½ tsp

HOME MADE CURRY MASALA POWDER        Curry masala powder

For seasoning

         Oil                                                            1 tbsp

         Cardamom                                               2 no

         Clove                                                        3 no

         Cinnamon                                                 1 small piece

         Kalpasi                                                      1 small

         Star anise                                                 1 small

         Cumin seeds                                             ½ tsp

         Fenugreek seeds                                      ¼ tsp

                                   

Method

  • Heat a pressure cooker with oil. Once oil heats add seasoning items.
  • Then add chopped onion. Saute well. Then add tomatoes. Mix it well.
  • Then add ginger garlic paste. Saute well,once raw smell goes add vegetables
  • Mix it well, then add coriander green chili paste. Saute well.
  • Then add curry masala and turmeric powder. Mix it well
  • Then add washed millets and moong dal. Add 4 to 5 cups of water and salt.
  • Mix it well. Pressure cook for 5 whistles. After pressure release open the cooker and mash it well. Then add enough water for kanji consistency. Let it boil for 1 min. Then switch off the flame. Garnish with coriander leaves.

 

                Serve it with pickle.