ShobisKitchen

Idly/Dosa is usually served with white, red and green chutney across South India. Red chutney is the spiciest of all the three. It goes well with idly or dosa. Here we shall see the recipe of red chutney a.k.a onion chutney. Ingredients: 1 tsp mustard seeds 1 tsp black gram/urad dhal 1 tsp Bengal gram/channa dhal 1 medium sized onions, roughly chopped 1 medium sized tomatoes, roughly chopped 5-6 medium dried red chillies 7-8 mint leaves 2 tbsp sesame oil Steps: 1. Heat a pan and add 2 tbsp of sesame oil. Sesame oil gives that awesome taste to the dish. You can substitute with any of the oil of your choice. 2. Add mustard seeds when the oil gets warm. Once it starts to sputter, add urad dhal, red chillies and channa dhal. Saute for a minute. 3. Add roughly chopped onions. Saute for 3 minutes or until it becomes translucent. 4. Add roughly chopped tomatoes. Saute for another 5 minutes. 5. Add mint leaves. Switch off the flame. Let it cool completely. ...

Biriyani is a very popular rice dish in southern parts of India, especially in Hyderabad and TamilNadu. It is liked by almost all of the non-veg eating groups of people. Whenever we go to restaurants we tend to order either chicken/mutton biriyani. I'm going to share Dum biriyani recipe for all those biriyani lovers around the world. It is very easy with the homemade biriyani masala powder. Ingredients: 1/2 kg chicken pieces, preferably chicken drumsticks 2 tbsp ginger garlic paste 2 tablespoon biriyani masala powder 2 cups of rice (1 cup measuring 160 ml) 2 big onions, sliced longitudinally and thinly 2 big tomatoes 4 tbsp chopped mint leaves 4 tbsp chopped coriander leaves 3 tbsp oil 2 tbsp ghee few saffron strands/ orange food color 2 tbsp milk 1 tsbp lemon juice 1 tbsp curd Steps: 1. Wash and soak the basmati rice for 20 minutes. 2. Warm the milk and add saffron strands/orange food color to it. Keep it aside. Here i have used food color. 3....

Eggplant curry is made using peanuts and sesame seeds predominantly. The flavour of peanuts and the oily sesame seeds make the curry rich in texture and taste. Chappati and eggplant curry is personally my choice of food for dinner. Let's take a look at the ingredients. Ingredients: 1 medium sized eggplant or 5-6 brinjals slit vertically along with it's stem 1 carrot, optional 1 tbsp black pepper corns 2 tbsp peanuts 2 tbsp white sesame seeds 3 tbsp sesame oil Few curry leaves 3 green chillies, slit vertically 1 tbsp thick tamarind paste 1 tsp red chilli powder salt to taste Steps: 1. Dry roast the peanuts till light brown, Then add sesame seeds and roast till sesame seeds turn light brown. We need to add sesame seeds later as it turns out brown quickly as compared to the peanuts. 2. Let it cool completely. Then add the peanut and sesame seeds mixture to a mixer and grind it to a coarse powder. If you grind nicely, the eggplant curry would become l...

Coconut rice is made out of cooked rice with few nuts and grated coconut tempered in oil and spices. This dish doesn't take lot of time and can be cooked quickly for kids lunch box. Also bachelors can cook easily as it requires few ingredients. Ingredients: 4 tbsp grated coconut 2 tsp chopped coriander leaves 1 tsp mustard seeds 1/2 tsp split urad dhal 1 tsp finely chopped ginger 7-9 cashews 2 green chillies, slit longitudinally 1 cup cooked rice (250 ml) salt to taste oil for tempering Steps: 1. Heat oil in a pan and add mustard seeds and urad dhal. 2. Once mustard seeds start to splutter, add cashews as a whole or broken as desired. 3. Cashews turn light brown in just a minute. Now, add chillies and ginger pieces. 4. Saute well for 3 minutes. Then add grated coconut to the pan and fry till the coconut starts to change its color. Add little oil and fry well. 5. Add chopped coriander leaves and fry for a minute. 6. Add cooked rice t...