Paniyaram

Paniyaram Ingredients:

1. Rawa (sooji, rava) – 1 cup
2. All purpose flour – ¾ cup
3. Sugar – 1 cup or to taste
4. Cardamom powder - a pinch
5. Fresh coconut pieces – ¼ cup
6. Oil – for deep frying

Sweet Paniyaram Preparation:

Soak the rava for ½ an hour with little amount of water. Then mix all purpose flour, sugar, cardamom powder and coconut pieces with rava. If necessary add very little amount of water. The batter should be thick (like vada batter). Heat a deep pan with oil. Pour a spoonful of batter and deep fry till they turn into golden brown colour. Remove from heat and serve warm. Now your sweet paniyaram is ready to eat.

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You can also find various Indian sweet recipes like Carrot Halwa in my Indian Food website

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Spicy Mutton Fry or Mutton fry

Spicy mutton fry ingredients:

1. Mutton - 1 kg
2. Onions - 2 (finely chopped)
3. Tomato - 1 (finely chopped)
4. Ginger garlic paste - 2 tsp
5. Turmeric powder - ½ tsp
6. Chilli powder - 1 tsp
7. Coriander powder - 2 tsp
8. Pepper powder - 2 tsp
9. Mustard seeds - 1 tsp
10. Curry leaves - 10
11. Coriander leaves - few
12. Oil - 4 tbsp
13. Salt - to taste

Spicy mutton fry preparation:

Clean and wash the mutton pieces. Then pressure cooks the mutton pieces with chilli powder, salt and turmeric powder up to 7 whistles. Now take a kadai and heat with oil. Add mustard seeds and curry leaves. Then add chopped onions. Fry till the onion colour changes to golden brown colour. Then add chopped tomatoes and ginger garlic paste and pepper powder. Fry for few mins. Then add the pressure cooked mutton pieces. Combine well. Now close with a lid and cook till the mutton pieces would be in dry form. In between stir well. Finally garnish with coriander leaves. Spicy mutton fry is ready.

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You can also find various Indian Non-Veg recipes like Chicken Fry in my Indian Food website

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Spicy Mutton Fry or Mutton Fry

Spicy mutton fry ingredients:

1. Mutton - 1 kg
2. Onions - 2 (finely chopped)
3. Tomato - 1 (finely chopped)
4. Ginger garlic paste - 2 tsp
5. Turmeric powder - ½ tsp
6. Chilli powder - 1 tsp
7. Coriander powder - 2 tsp
8. Pepper powder - 2 tsp
9. Mustard seeds - 1 tsp
10. Curry leaves - 10
11. Coriander leaves - few
12. Oil - 4 tbsp
13. Salt - to taste

Spicy mutton fry preparation:

Clean and wash the mutton pieces. Then pressure cooks the mutton pieces with chilli powder, salt and turmeric powder up to 7 whistles. Now take a kadai and heat with oil. Add mustard seeds and curry leaves. Then add chopped onions. Fry till the onion colour changes to golden brown colour. Then add chopped tomatoes and ginger garlic paste and pepper powder. Fry for few mins. Then add the pressure cooked mutton pieces. Combine well. Now close with a lid and cook till the mutton pieces would be in dry form. In between stir well. Finally garnish with coriander leaves. Spicy mutton fry is ready.

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You can also find various Indian Non-Veg recipes like Chicken Fry in my Indian Food website

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Methi Rice

METHI RICE

(SOUTH INDIAN RICE RECIPE)

Methi rice ingredients:

1. Methi leaves – ½ cup finely chopped
2. Methi seeds – ½ cup
3. Rice – 1 cup cooked
4. Coconut – ½ cup grated
5. Red chillies – 5 or 6
6. Onion – 1 finely chopped
7. Mustard seeds – 1 tsp
8. Urad dal – 1 tsp
9. Channa dal – 1 tsp
10. Asafoetida – a pinch
11. Oil – 3 tsp
12. Salt – to taste

Methi rice preparation:

Take a pan and dry roast the methi seeds, coconut and red chillies and powder it. Add oil in the same pan and heat. Add mustard seeds, urad dal and channa dal. When they turn into golden yellow colour add chopped onions, methi leaves and asafoetida. Sauté for few mins. Then add the powder and turn off the stove. Now mix with rice. Methi rice is ready. Serve with chips or papad.

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You can also find various Indian rice recipes like Coconut Rice in my Indian Food website

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Carrot Kheer

CARROT KHEER (Indian Dessert Recipe)

Carrot kheer ingredients:

Carrot - 3
Milk – 2 cups
Sugar – ¾ cup or to taste
Ghee – 2 tsp
Cashew nuts – 2 tsp (broken into small pieces)
Badam – 2 tsp ( broken into small pieces)
Pista – 2 tsp ( broken into small pieces)
Cardamom powder – a pinch

Carrot kheer preparation:

Wash and peel the carrots. Cut into three or four pieces and cook till the carrots are tender and make a fine paste. Now take a heavy bottomed pan and add milk. Bring it to boil for 10 mins. Then add the carrot paste and cardamom powder. Stir well. Add sugar and keep stirring for 10 mins in low flame. Remove from heat. Finally garnish with pista, badam and cashew nuts. Refrigerate for 1 hour. Carrot kheer is ready. Serve hot or cold.

NOTE:
Roast the pista, badam and cashew nuts in 1 tsp of ghee. Then broken into small pieces.

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You can also find various Indian dessert recipes like Badam Kheer in my Indian Food website

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