Jeere Meere Kadhi ( Cumin Pepper curry)

This is a very mild flavoured yummy curry . This curry has digestive properties. It is also and ideal curry for a person just recovering from sickness and has lost appetite. The cumin in it soothes the stomach and pepper increases the appetite . It tastes good  with any vegetarian dish .




Ingredients :

5 tbsp .................freshly grated coconut
2 tsp ................. cumin (jeera)
1 tsp.................Pepper corns( meeri)
2....................kokam (birinda sola)
1 ..................green chilly
1 tsp ............mustard seeds
jagerry
salt as needed
ghee





Method :

Heat 1 tsp ghee and roast jeera , pepper and chilly in it.
Grind everything except mustard seeds.
Adjust the water.
In the end temper with ghee and mustard seeds.

Sweet corn noodle soup (with eggs)

Since the last two days it was raining in Mumbai and it actually looked like finally the rainy season has  started .

At night we felt like having something hot and light . So I decided to make this Hot soup which is not at all spicy to taste but has a delicious flavour and light on your stomach.

To make it a complete meal I added some noodles and eggs to it.


Ingredients :

1 No...................American Corn cob
1 tbsp ...............finely chopped carrot (I didn't use as I didn't have)
1 ......................finely chopped onion
1 ...................finely chopped capsicum
1/ 2 pack...........noodles (I used normal size Maggi )
2 ...................whisked eggs
2 tbsp .............cornflour
1 tsp ..............pepper powder
Sugar as needed
Salt as needed
Oil



Method :

Separate the corn from the cob and wash it .
Add some salt and sugar to it and pressure cook it till soft.
Heat oil and stir fry onion till transparent.
Add carrot cook for 2 to 3 minutes.
Add capsicum and just stir for a minute and add cooked corn.
Add water and  noodles and cook.
When noodles are cooked add pepper and add salt and sugar if needed.
Mix the cornflour in 1/2 cup water and add to the soup.
Let the soup thicken.
At the time of serving add whisked eggs to the soup stirring continuously.
Serve garnished with soya sauce.

Eggless Caramel Custard

Caramel custard is usually made with caramelized sugar, eggs, milk, and vanilla.

 I have today made and eggless version using agar agar and custard power.








Ingredients :

1/2 litre.............milk
2 tbsp ..............agar agar
2 tbsp .............custard powder
1/2 tsp.............vanilla essence
2 to 3 tbsp .............sugar for caramalization

Method :




Take a heavy bottom pan put sugar and 1/2 tsp water and 
caramalize it till golden brown.

Add some water to it and pour it in individual moulds or a single big mould and swirl the mould so that the inside gets well coated with caramalized sugar. It will immediately become hard.







Mix agar agar in 2 to 3 tbsp warm water and dissolve it.
Keep it aside.


Mix custard powder in 1/2 cup cold milk and heat the remaining milk.

When it starts boiling add the custard milk mixture slowly , constantly stirring to avoid lump formation.

Keep the gas flame low. If the lumps are formed use a blender to remove the lumps.

Add vanilla essence and agar agar mixture and mix well .

Pour into the individual moulds and keep to set in the fridge.

Serve chilled.




Linking this entry to Jiya's lets-party-festive-special-event

Haleem

                         EID Mubarak to all my friends  !!!!!!!!!

Today on the occasion of Eid I decided to post the recipe of Haleem which I actually had made some days back , but till today couldn't post. I thought today is the best day to post it.

Haleem is a very famous Hyderabadi dish prepared during Ramadaan the holy month of Muslims.

It is a wholesome one meal dish with correct propotions of meat mixed with wheat and other daals along with spices .

This dish is very nutritious , tasty and filling .



Ingredients :

1/2 Kg............bone less mutton(goat )
1 cups broken wheat
2 tbsp ..........moong daal
2 tbsp ..........masur daal
2tbsp..........chana dal
2 tbsp..........urad daal
3 to 4..........cloves
1 inch..........dalchin
3 to 4..........cardamoms
1/2 tsp.........pepper corns
3 tbsp ..............ginger garlic paste
1 tbsp...............chilly powder
1 tbsp...............turmeric powder
1 cup...............whisked curds
2 .....................onions slices
1 tbsp................garam masala
oil for cooking
2 tbsp............... chopped coriander leaves
2 tbsp..............chopped mint leaves
ghee
Salt as needed
Lemon


 Method :

Soak cracked wheat along with all the other daals in water for at least 2 hours.

Wash and marinate the mutton with ginger garlic paste, chilly powder, turmeric powder, salt and curd for more that 4 hours.

Pressure cook the mutton say for 8 to 10 whistles or for 10 to 15 minutes till the pieces are cooked .





Add little water and pressure cook the soaked wheat along with the daals till soft   and dry . Almost all the water has to evaporate.

If excess water is there strain and can use it for something else.

Mash the wheat mixture a bit with a masher .










Heat oil in a kadhai and fry the sliced onions till crisp and golden brown, keep aside for decoration.










In the same oil add whole cloves, dalchin , pepper and cardamom .

Then add the cooked mutton and cook till oil separates.
Add the wheat and daal mash and cook again till oil separates.
Add the salt as needed.
Add half the chopped coriander, mint and ghee.
Let it cook till oil floats and comes up.









Serve hot garnished with coriander, mint , a dollop of ghee and lemon squeezed on it.






Sending this to


                        Jiya's lets-party-festive-special-event

                       Anu's for her south-indian-kitchen-series-event

                         Sadaf 's my-first-blog-event-virtual-eid-potluck.

                         Lubna at joy-from-fasting-to-feasting-v-event