Pineapple Masala Drink | Pineapple Spiced Drink

>> July 22, 2014

Pineapple itself is a fruit which tastes sour and sweet. I added a little spice to it. It came out as a very tasty & fine drink.


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Prep Time: 5 Mins
Serve : 4

Ingredients
  • Pineapple Chunks - 2 cups
  • Cold Water - 3 cups
  • Ginger - A small piece
  • Sugar - 1/2 tsp
  • Black Salt - 2 pinch
  • Cumin powder - 1/4 tsp
  • Chaat Masala - 1/4 tsp
  • Aam chur Powder - 1/4 tsp
  • Fresh lime juice - 1 tsp
Method
  1. Blend pineapple , water , ginger , lime juice and sugar. Strain
  2. Add black salt, cumin powder, chaat masala and Aamchur powder, stir until blends well
  3. Pour into tall glasses. Serve with a slice of Pineapple


 photo Masalapineappledrink1_zps5a6421b9.jpg
| Copyright © Malas - Kitchen 2014 | | All rights reserved

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Tawa Sabzi | Tava Sabzi

>> July 14, 2014

I bought a tawa fry masala powder to attempt an authentic Tawa Sabzi. Had this in restaurants. One of my favorite dish. Deep fry vegetables. Cooked on a flat iron tawa/tava mixed with spice powders and little gravy on it. Served with rotis or naans. This is the Party / Buffet dish. Not made at home regularly. This is my version of recipe. 


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Prep Time :20 Mins
Cook Time : 15 Mins
Serves : 2

Ingredients
  • Bhindi / Okra - 20 count
  • Baingan / Eggplant, small ones - 5 
  • Karela / Bittergourd - 2
  • Aloo / Baby potatoes - 10 count
  • Onions - Chopped into squares
Other Ingredients
  • Tomato puree - 1/2 cup
  • Onions - finely chopped 1/2 cup
  • Ginger + Garlic paste - 1/2 tsp
  • Tawa masala powder - 2 tbsp
  • Garam Masala - 1/4 tsp
  • Chat masala powder - 1/2 tsp
  • Aam chur powder - 1/2 tsp
  • Red chilli powder - 1/2 tsp
  • Salt to taste
  • Kasoori methi crushed - 1 tsp
  • Oil - 2 tbsp
  • Coriander leaves - 2tbsp chopped
  • Oil - 400ml (to deep fry)
Method
  1. Ladiesfinger / Bhindi slit into 4 , Brinjal / eggplant cut into over shape , Bittergourd / Karela ,coere halved cut into 4 pieces, Boiled baby potatoes, Onions cut into squares,
  2. Heat oil in a kadai / wok and deep fry vegetables one by one. Remove sprinkle salt and keep aside
  3. Take a large tawa / flat pan , add oil then add onions cook till onions turn light brown color
  4. Add ginger garlic, fry then add tomato puree cook on low flame,  sprinkle little water slowly mix / saute
  5. Then add powder and salt  one after the other and kasoori methi again sprinkle little water and continue to saute because the gravy becomes dry so adding little water it is necessary. 
  6. Keep the fried vegetables and arrange rim of the tawa
  7. Take a vegetables  into the masala  inthe center of tawa and mix and serve garnish coriander leaves and drizzle lemon juice. Repeat the same
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| Copyright © Malas - Kitchen 2014 | | All rights reserved

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Shahi Biryani

>> July 07, 2014

Shahi Biryani is a tradional royal Long grain rice dish. (Shahi means Royal). Flavourfull blend with gravy, spices and loads of vegetables mixed together. Served with Raita. There are many versions & types of Biryani itself. This is a hugely popular rice dish in India. You can also make this as Non-Vegetarian. It takes time to prepare. This is my version of Biryani. I am sure that if you googled or looked into cook books you will find other types and methods as well. 


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Prep Time : 15 Mins
Cook Time : 25 Mins
Serve : 4

Ingredients
  • Basmati Rice (Long grain rice) - 3 cups
  • Ghee (Desi Ghee , Clarified butter) - 2 tbsp
  • Tomato Puree - 1/2 cup
  • Yogurt (Thick Curds) - 1/2 cup
  • Saffron Milk - 1 tsp
  • Vegetables - ( Broccoli, Cauliflower, Green beans, Carrots, Paneer cubes, Potato cubes )3/4 cooked and each 1/4 cup (Slightly roast the paneer separately on the tava)
  • Onions - 1 Cup , thinly sliced
  • Ginger - 1/2 tsp grated 
  • Garlic - 1 tsp grated
  • Cashew pieces - 1 tsp
  • Whole Cardamom pods - 4 count
  • Bay leaf - 2 count
  • Clove - 4 count
  • Cinnamon - a small piece 2 count
  • Salt to taste
  • Oil - 1/2 cup
Ingredients : Masala Powders
  • Red Chilli Powder - 1/2 tsp
  • Shahi Biryani Powder - 3 tbsp ( I used Everest brand)
  • Turmeric Powder - 1/4 tsp
Method

Step 1 : Rinse the rice and add enough(aprox for 3 cups 2 cups of water my measurement) amount of water along with clove and cinnamon and 1 tsp of oil. Place it in the rice cooker. Let it cook till 3/4th done.

Step 2: 
  1. Heat big kadai / Pan add oil then add onions fry till done. Add ghee, cardamom pods, clove, bayleaf , cinnamon & cashews fry for 2 mins . 
  2. Then add tomato puree cook for 1 min
  3. Add ginger , garlic , chillipowder, shahi biryani powder, turmeric powder stir well
  4. Add yogurt/curds saute well until oil & ghee get separates then add veggies and paneer mix well close the lid reduced heat for 5 mins.
  5. Then add 3/4th cooked rice spread the layer  ,Sprinkle salt and saffron milk cover tightly and cook for 5-8 mins . Then mix well. Garnish blanched sliced almonds and mint leaves.
  6. Serve with any raita.
Note : If excess water in the rice, drained. Slow cooker also can be used 5thpoint onwards.

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| Copyright © Malas - Kitchen 2014 | | All rights reserved

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