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Friday, December 18, 2015

Musk Melon Hashale / Rasayana





Musk Melon Hashale is a sweet dessert from Konkani cuisine. A chopped musk melon is been mixed in to the sweet coconut milk with cardamom flavour in it. This is often served chilled as a dessert. You can also serve this dish with the topping of flattened rice.

Preparation Time : 15 min
Serves : 4

Ingredients:

English Name For Ingredients
Hindi Names For Ingredients
Quantity
Musk Melon Chopped
कटा हुआ कस्तूरी तरबूज
1 Cup
Jaggery
गुड
As per taste
Freshly grated coconut
किसा हुआ नारियल
1 Cup
Cardamom Powder
इलायची पाउडर
A large Pinch
Flattened rice (Optional)
पोहा
A tbsp


Preparation :

1)Chop musk melon and keep aside.


2)In a blender add freshly grated coconut and a glass of water, blend nicely and collect coconut milk using a strainer.
3)Repeat this procedure until you collect two cups of coconut milk.
4)Transfer the coconut milk in to a large bowl and add jaggery to get a required sweetness. Let jaggery dissolve and mix nicely. Add crushed cardamom and stir.


5)Mix diced musk melon into sweetened milk and stir. Refrigerate it for about one hour.
6)Serve chilled musk melon hashale plain or with the topping of flattened rice.




Thursday, December 17, 2015

Chicken Urval





Chicken Urval is a starter dish from a Mangalorean cuisine. This is fiery red, tangy and spicy dish with lots of roasted curry leaves, dry red chillies and cashew nuts. You can find this dish in the menu list of every non veg serving restaurants in Mangalore. This is a restaurant style recipe which is easy to prepare and tastes exactly like restaurant food. Urval is served mainly as a starter as well as side dish for typical Mangalorean dishes such as Neer Dosa, Idli’s or Parboiled rice. This also goes well with North Indian platters such as roti/naan/pulka/kulcha/chapathi etc.
Also do try other Mangalorean chicken delicacies such as Chicken Sukka with Gravy Chicken Sukka Dry Chicken Sukka Dry

Preparation Time : 20 min
Marinating Time   : 30 min
Cooking Time       : 45 minutes
Serves                   : 5-6

Ingredients:

English Name For Ingredients
Hindi Names For Ingredients
Quantity
Chicken
मुर्गा
1 Kg
Instant Kabab Mix Powder
कबाब पाउडर
100 gm
Eggs
अंडे
2
Ginger Garlic Paste
अदरक लहसुन पेस्ट
2 tsp
Oil
तेल
For deep frying
Onions
प्याज
3 Large
Cashew Nuts
काजू
1 tbsp
Dry red chillies
सूखी लाल मिर्च
5-6
Curry Leaves
करी पत्ते
A handful
Tomato Sauce
टमाटर की चटनी
2 tbsp
Soya Sauce
सोया सॉस
1 tsp
Oil / Ghee
तेल /
2 tbsp
To grind into Paste :
Dry Red Chillies (Less Spicy)
सूखी लाल मिर्च
15
Coriander Seeds
धनिया के बीज
1 tbsp
Cumin Seeds
जीरा
1 tsp
Tamarind Paste
इमली
1 tsp
Salt
नमक
To Taste

You Need :
  1. Chicken Kabab
  2. Browned onions
  3. Grounded paste of dry red chillies and other ingredients
  4. Roasted cashew nuts, broken dry red chillies and curry leaves

Preparation :

Marinating the Chicken:
  1. Cut the chicken into medium piece, wash and clean well. Add turmeric powder and a tea spoon of salt mix thoroughly and keep aside for 10 minutes.
  2. In a wide vessel add instant kabab mix powder ( I have used store bought kabab powder) eggs and ginger garlic paste. Stir well to prepare a thick paste without adding water.
  3. Add chicken pieces into kabab mix and coat well. Keep aside for 30 minutes so that chicken absorbs all the flavors.



Preparation of Dry red chilli Paste:

  1. Heat 2 cups of water until rolling boil and turn off the flame. Dip dry red chillies which you are using to grind into paste. Allow it to soak for 30 minutes and remove.
  2. Place soaked and cooled dry red chillies in to a blender along with coriander seeds, cumin seeds, tamarind paste, salt and enough water and grind into a fine paste.



Preparation of Roasted Ingredients:

  1. In a frying pan add oil and roast cashew nuts, broken dry red chilli’s and curry leaves separately and keep in a plate.
  2. In the same pan add cubed onion and roast till they are brown and keep aside.

Preparation of Urval:  

1)Heat oil in a pan for deep frying the chicken. When enough heat is received place chicken pieces well coated with kabab mix into oil and fry until they are well cooked, crisp and brown.
2)Repeat the same procedure to fry all the chicken pieces. Remove onto absorbent paper and drain excess oil.
3)Heat a wide bottom pan and add oil/ ghee. Add finely grounded paste and sauté for two minutes till all its rawness will disappear.


4)Add soya sauce and tomato sauce and give a nice stir. Add salt if required.
5)Now add fried chicken kabab’s and coat well the grounded paste and sauce. Let it be in a stove for another 2 to 3 minutes.
6)Finally add browned onions, roasted cashew nuts, dry red chillies and lots of curry leaves give one mix and turn off the flame.



7)This delicious chicken urval can be served as a starter or as a side dish for Neer Dosa, parboiled rice, idli and it also goes well with North Indian platters such as roti’s, naan, kulcha, chapathi or Pulka.­­­

















Tuesday, December 15, 2015

Tomato Chutney



There are varieties of chutney’s which are prepared in Indian cooking using coconut, various pulses and cereals and even vegetables. This is a recipe of tomato chutney and is a no onion no garlic chutney. This tastes spicy and tangy and goes well with dosa, idli’s, pakora’s and fritters. You can also serve as a side dish for simple Indian meal. Also do check other chutney recipe’s like Peanut Garlic Chutney Green Chutney Coriander Chutney and Lehsun Copra Chutney.

Preparation Time : 15 min
Cooking Time       : 15 min
Makes                    : One medium bowl

Ingredients:

English Name For Ingredients
Hindi Names For Ingredients
Quantity
Tomatoes (Chopped)
टमाटर (कटा हुआ)
1 Cup
Split & husked black gram
उड़द दाल
1 tsp
Dry red chillies
सूखी लाल मिर्च
3
Cloves
लौंग
2
Black Pepper
कालीमिर्च
4
Ginger
अदरक
½ Inch
Asafoetida
हींग
A pinch
Oil
तेल
½ tbsp
Water
पानी
For grinding
Salt
नमक
To taste
For Tempering :
Oil
तेल
½ tbsp
Mustard Seeds
सरसों के बीज
1 tsp
Fenugreek Seeds
मेथी के बीज
3 numbers
Curry Leaves
करी पत्ते
Few
Dry red chilly
सूखी लाल मिर्च
1
Asafoetida
हींग
A pinch


Preparations :

1)Heat oil in a skillet in a low flame and add split husked black gram. When it turns golden brown add cloves, black pepper, broken dry red chillies and chopped ginger.


2)Saute nicely for few seconds till red chillies become crisp. Add Chopped tomatoes and salt and give a nice mix.


3)Let tomatoes cook for about 5 minutes on a medium flame. Add asafeotida after 5 minutes and turn off the flame. Allow this mixture to get cool.
4)In a blender add tomato mixture and grind it nicely to a fine paste using very little water.


5)Prepare for tempering by heating the oil in a same skillet. Add mustard seeds and allow it to splutter.
6)Add fenugreek seeds, curry leaves, broken dry red chilli and asafoetida and sauté for few seconds.
7)Add the ground tomato paste and mix thoroughly and keep sautéing in between for 3 minutes.


8)Tomato chutney is ready to serve for dosa/rice/pakora’s and fritters.