Aloo Dum thick

A small variation to meera's aloo dum recipe
:aloo- small ones 10-15
big onions - 2
tomato - 2
garlic pieces - 10
ginger - small piece
green chilly - 2
tej patta,dal chini,clove and elaichi
turmeric,salt,dhaniya powder,jeera powder,garam masala,red chilly powder
besan,curd,kasuri methi
soaked cashew and soaked kesar.

boil the potatoes,one whistle or max 2.
gring the onions,garlic,ginger and chilly together.
in some mustard oil add the tej patta,dal chini,cloves and elaichi.
add the onion mix paste in it.let it become brown.
grind the tomatoes and cashew and add it to the onion paste.
add some salt,sugar,dhaniya powder,jeera powder,haldi,red chlli powder and garam masala.
peel and potatoes.in a vessel add 2 tsp besan and 2 tbsp curd,little kasuri methi,haldi and salt.to this add the potatoes and let them marinate.
after sometime add some oil to the tawa or kadhai and roast the potatoes in it.
finally add the potatoes to the gravy and add the soaked kesar to it.
top it with some coriander leaves.

Litchi Pudding

Ingredients:
1 can Litchi
1/2 Can Cherry
1 packet gelatine
marie biscuit
butter
1 litre vanilla ice cream

take the icecream out in a big vessel and let it melt.
crumble the marie biscuit in mixie and adf melted butter and little milk to it.press it in the dish u want to set the pudding in.after making a layer keep it in the freezer.
cut the litchi and the cheery and small pieces.take the syrup of litchi and in 1 cup add 5 spoons of gelatine.
let it boil and leave it to cool.
in the melted icecream add the litchi and cherry and when the gelatine reaches room temperature add that also.
pour the mix on the dish kept in the freezer on the biscuit layer.
put it back in the freezer and leave it there till it sets.
top it with some grated chocolate.

Paneer Butter Masala

chop 1-2 oinions and 1/2-1 capsisum and roast them in oil/butter.
Boil 2-3 onions.grind it in mixie with some ginger, garlic and red chilly.
add it to the onion and capsicum.let it become brown.
boil 2-3 tomatoes.remove the skin and grind it. add to the previous mix.
soak some cashew and khus khus and grind and add.
put some salt, sugar, haldi, dhaniya powder and garam masala.
some kasuri methi.grate little panner in it as well.little malai/milk.
you can add fresh cream if u wanna make it heavy.then boil and add the paneer cubes.

VEG BIRYANI

Ingredients

garlic - 4-5

ginger - few pieces

patta - 2-3 pieces

krambu - 4-5

green chillies - 4-5

nalla grind into a paste

next u need veg finely chopped - carrot,beans,aloo,simla mirch,cauliflower,peas

onions - 2-3- finely chopped

tomatoes - 2 finely chopped

wash the basmati rice n then remove all the water n jus leave it to soak for abt 10-15 min

in the cooker, take a gud amt of oil.....add TEJ pattha......add the ground paste, let d paccha smell go...jus fry for 2-3 mins..then add

onions......n then tomatoes......n then add the basmati rice.........n fry it a little in it ...then add d vegs......add garam masala also........nalla mix everything.......

for 1 glass of basmati rice - u need 2 glass of water......+ 1/2- 3/4 glass finally extra for the vegs

n only after u add water, u shud put salt....- according to ur taste...usually abt 3/4-1 spoon

thts all.......add some ghee if u want konjam....n then mix everythin n keep it in medium flame for abt 15-20 mins.....

DO NOT put the weight........jus put a tumbler instead....no need to keep track of whistle n all......jus 15-20 min in medium/low flame......n u can chk aft tht once n then kep it longer if needed.....

thts it...ur briyani is done :)

Vettha Kozhambu (VK)

ingredients

tamarind(a little more than wot u use for sambar,say 4-5 pieces)
onions(cut of kutty kutty ones)
sambar podi
mustard,turmeric powder
red chillies(3-4)
curry leaves(optional)

nalla soak the tamarind in warm water for a while
in the mean time, add oil in the pan,a little more than usual....
put mustard n red chillies n curry leaves n turmeric powder
then put the onions n add the sambar podi (3 spoons) n keep fryin it nalla til d onions seem to hav soaked the powder
n then add the tamarind juice n add some water(small quantity)
add salt to taste
now keep it in low n place a lid n let it nalla cook,the raw smell has to go n it shud become slighta thick
appo appo keep mixin it .....ll prolly take like 15-20 mins or even more.......
wen the oil comes out frm the sides, it means it done......but still do chek the taste n accordingly continue or hav it ready to serve :)

thr is another method which my periamma does.........
aft puttin onions na, she fries jus the onions(no sambar podi) n then once its light brown she keeps tht onions asde separately
n then in the pan put tamarind n sambar podi n water n nalla boil tht(like u do for sambar)
n then once its kinda cooked u can add the fried onions
in this case the VK ll b liquidy, so u can use it more.......
in the first case, it mite becme thick

so see whichever way is comfi for u, u can try tht

Pulao and Aloo dum

Pulao
Ingrediants:
veg- carrot,aloo,beans,cauliflower,peas...

basmati rice - 1 glass
ginger garlic paste
oil and ghee(butter)
tej pattha....
green chillies - 2-3

Wash the rice n drain d water completely n keep it aside for 15 mins wid the lid on
cut the vegs, long n thin...u can see the pic i had sent n u ll get an idea.......u can cut it kutty kutty also, but cuttin it long makes it look nice :)

In a cooker, pour abt 3-4 spoons of oil and abt 2 spoons of ghee......put the basmati rice in it n mix the rice nalla in it
then add 1 spoon of ginger garlic paste...u can also add a small amount of garam masala
mix the rice well,till u see the oil coming out frm the sides
add the vegs and green chillies(cut long) and mix it all well......
once mixed well, u can add water....usually 1:2 ratio......since u hav taken 1 glass rice, add 2 glasses of water
only aft d water is poured u shud add salt...abt 1-1.5 spoons (acording to ur taste)
thats it......now closed d cooker n dont put the weight....instead use a tumbler(steel one if u hav)......place a spoon on the cooker n u can place d tumbler on it,thr shud b a gap
u can keep it on a medium flame for abt 15 mins n then put it on low flame for 5-10 mins n then turn it off.....
pulao ll b done ...yummy hot hot :)

ALOO DUM
Ingrediants:
aloo- if u can get those kutty kutty ones / big ones-5-6
onion -3
tomato - 4-5
garlic pieces - 4-5
ginger pieces - small quantity
tej pattha
ginger garlic paste -small amount
garam masala
chilli powder
coriander leaves konjam

boil the aloo and cut (if big ones) else,full kutty ones ....n mash 1-2 kutty ones for consistency...
cut onions and tomatoes to b ground in the mixer
add d garlic and ginger pieces
nalla grind it to paste

now in a pan, take a little more than enuf oil,abt 3-4 spoons......
put the ground paste in it,add turmeric powder,ginger garlic paste,chilli powder,garam masala and salt
it ll begin to therichify, so b careful....mix it all n close it wid a lid and keep it on low flame
keep checkin now n then.......u need to let it b tht way till u see oil separating frm the sides....thts wen u know it is done
now add the aloo n mix it well n add some water if needed.......d small mashed ones is for consistency, so tht it doesnt get v watery
close the lid again n let it mix well
it shud b done in like 5-8 mins

or u can also add 1/2-3/4 cup of milk and mix it all well and put it in cooker n leave it for 2-3 whistles....this ll give a proper gravy,hotel types
once its all over, jus chop d coriander leaves n spread on it

thats it , aloo dum and pulao ready for attack !!!!! :))

Lets begin wid our fav - Fried Maggi

fried maggi :)))

Preparation time (1/2 hour)

Ingredients
onion(finely chopped)
tomato(1 big - finely chopped)
paneer cubes(6-7 deep fried)

aloo (1 big - finely chopped)

cauliflower (10-12 small pieces)

garam masala(1/2 tbsp)
chilli powder(1/2 tbsp)
salt
oil(3-4 tbsp)
butter
cheese(optional)
water
n Maggi pkts(of course :) )

Preparation
Boil 1.5 glass of water for 1 pkt maggi,accordingly add enuf water for more pkts
add d maggi masala
n then add the noodles
once its done, keep it aside (dont let is become too dry or too liquidy)

boil the potato and cauliflower - not too much else ll get mashed....jus enuf and then drain the water keep it aside

Prep for the frying part side by side
take oil in a pan
deep fry the paneer till it becomes reddish brown
now add onions and tomato
add 1/2 spoon chilli powder and 1/2 tbsp garam masala

add the aloo and cauliflower too n mix it well.....

now fry it all well
now add the maggi prepared side by side
mix it well
add some butter on top n some grated cheese(if u like- not a must, but butter is a must-adds to the taste)

thts it hot hot fried maggi ready to serve :))))

u can also add green peas if u like.......