SarvaPindi (Spicy Rice Flour Pancake) NAVRATRI SPECIAL

SarvaPindi is most popular snack in Telangana. Some of people called it as tapala attu or tapala chekka.

Ingredients:

• ¼ cup Sesame Seeds washed
• 2 tbsp. or little less than ¼ cup Roasted Peanuts soaked (5-10 minutes, until you finish the preparation)
• 1 cup or 165 – 170 grams Rice Flour
• 5 – 6 Green Chilies or ¾ tbsp. Green Chili Paste coarsely ground
• 1 tsp. Jeera(Cumin)
• 1 Garlic Clove (medium size.)
• ½ cup Onion finely chopped
• ½ cup (approx…) tightly packed chopped cilantro
• 5-6 Curry Leaves chopped or 1 tbsp. chopped curry leaves 
• 1 – 1 ¼ tsp. Salt
• 1/3 Water (You may need little less than that)
• 2 – 3 tbsp. / 6 – 9 tsp. Oil (2-3 tsp. per cake if you make 3 pancakes or 3- 4 ½ tsp. if making 2 pancakes)

Method:

• Wash Sesame seeds in warm Water.
• Soak the Roasted & split Peanuts in Water.
• Coarsely grind Green Chilies.
• Grind ¾ of the chopped Onion, Garlic, Jeera and Salt to fine paste.
• Chop the Herbs.
• In a bowl take Rice flour, add Chili & Onion  pastes. Mix until the pastes are nicely blended into the flour.
• Add remaining chopped Onions, Herbs, Sesame seeds, Peanuts and mix well. Taste the flour and adjust the seasoning. You can add little Chili powder if it is a not Spicy enough.
• Gradually add Water to make soft dough. The dough should be like Chapati Dough.
• Divide the Dough into 2 or 3 equal parts and make round balls. 
• take a  frying pan with 1 ½ – 2 tsp. Oil.  I used one non-stick & one hard anodized pan.
• Take one of the Dough balls and press it into a flat Cake in the pan. Use your fingers to press the Cake. Wet your hands if needed. Thinner the Cake. Using your index finger, make holes to the Cake.
• Sprinkle or lightly brush 1 tsp. Oil on the Pancake. Or you can pour little Oil in the holes.
• Put the pan on a medium flame, cover and cook it for 5 minutes.
• Remove the cover, reduce the flame to medium low and cook for 10 – 12 minutes or until the Cake is light golden brown in color. Move the pan around every 2-3 minutes for even cooking.
• Flip the Cake over and cook for another 2 ½ minutes.  cook it for another 2 1/2 minutes without flipping it. Remove from the pan.
• If you are using one pan, let the pan cool and repeat the same steps for the rest of the dough balls.
• It is usually faster to use 2 pans to speed up the process. Sarvapindi is usually cooked in a very wide pan with very liberal amount of Oil on very low flame.
• you can see this images below..
      







now its ready to serve hot...

Sakinalu!!!! NAVRATRI SPECIAL

 Sakinalu is one of the most popular savory in Telangana, is often cooked during festival season.

Ingredients :

4 cups - Rice

1/2 cup- white Sesame Seeds

1/4 cup -Carom Seeds(Ajwain/Vaamu)

2-1/2- Salt  to taste

6 -Green Chili minced(optional)

Oil for deep fry

Method:

1.Soak Rice for 6 hours, drain the Water  and let dry for 4 hours.

2.Now grind the Rice into a fine powder, it will look like Rice Flour with no grit.

3.Add the Sesame Seeds, Carom Seeds, Salt and minced Green Chili and mix.





4.Add about 200 ml of Water(more if needed) and make a Dough. The consistency of the Dough should be such that when you let it loose between your fingers it should slowly flow.



5.Spread a clean Cloth on a counter. Take a Lemon sized Dough in the hand and gently with your fingers start releasing the dough in a fine tube, simultaneously twisting it and make concentric circles. Repeat until all dough is complete. Let rest  and dry for 2 hours.




6.Heat Oil in a pan. Take a flat cardboard or a plate and slide the Sakinalu from the cloth to the plate. Gently slide it into the Oil.



 7.Let them fry until they are cooked from inside in a medium flame.Drain on a paper towel.

Note: If you dry them too less or for too much time they will turn in dark colour,it doesn't affect the taste though.

These stay up-to a month in an airtight container.
These can be served with any Red Pickle or Green Chili Chutney.





Method: 

Green chilli chutney

1. Fry slit Chilies in hot Oil until they wilt.

2. To the hot pan, add Turmeric, Garlic and Cumin.

3. Cool completely. Add them to a blender jar.

4. Add Vinegar and Oil. Blend for a while again.

Note: Use this Chutney in moderation. Green chilies can leave us with an upset Stomach and Reflux. Vinegar is used to give a good shelf life and a slight tang. If you do not like the smell you can skip.

Atukula Payasam (Poha Kheer) NAVRATRI SPECIAL

           Atukula Payasam (Poha Kheer)is a simple & easy to make sweet dish on a busy festival day.   
 * Wishing all my readers a very Happy Navratri.

Ingredients:

Atukulu / Poha- 1 cup
Milk-1/2 Liter

Condensed Milk-1/4 cup

Ghee - 1 tbsp

Cashew – 10 finely chopped
Raisins - 20
Almond - 5

Pistachios- 3
Cardamom powder- ¼ tsp

Method:

• Add Ghee in a pan and add in the broken Cashews,Almond,Pistachios & Raisins when it turns brown take it out and keep aside.
• In the same pan add Atukulu (Poha) and fry for few minutes till it turns slightly brown.

• Switch off the flame and let it cool. blend it once in a mixer (do not over do).
• Add it to the pan and add Milk. Let it boil for 15 minutes in a medium flame and add the Condensed Milk to it and bring it to boil.

• Let the milk reduces to 3/4 cups.
• Switch off the flame and add the roasted Nuts & Raisins.

• Serve hot or serve chilled.
• If adding Sugar instead of Condensed Milk add in the last.

Sabudana khichdi (Sago) NAVRATRI SPECIAL

Sabudana khichdi is an Indian snack made from Sago, It is more popular in Maharashtra, Rajasthan and Gujarat.

 Sabudana khichdi is a favorite snack for people who are in fast during  festival like Navratri. Sago is pure carbohydrate, has high energy content and hence an ideal food for people who are on fast.  Adding Peanuts to Sabudana khichdi adds to the Protein, Vitamins and Minerals content making it a more balanced meal. It has a high calorific content, due to the quantity of starch and fat present.

Ingredients: 
Sabudana ..1 cup 
Potato .. 1 (Boiled)
Cumin seeds ..1 tsp 
Mustard seeds..1/2 tsp
Peanuts .. 1 tbsp
 Rock salt .. to taste 
Green Chilies.. 3
 Lime juice .. 2 tsp
Curry Leaves 4-5
 Oil or ghee.. 3 tbsp
Grated Coconut for garnish
Coriander Leaves for garnish

 Method:

Step 1

 Wash Sabudana(Sago) in running water thoroughly. Then soak the Sabudana with just enough water to immerse Sabudana. Cover with a lid and and keep it soaked, for at least 4 to 5 hours. The grains become separate and fluffy after 5 hours.

Step 2

Dry roast the Peanuts. Peel the skin off by rubbing with your hands. (Alternatively, you can use the already peeled and skinned ones grind them to a coarse powder and set aside.

Step 3

Heat Oil/Ghee in a pan. Add Mustard seeds. Once the seeds stop spluttering, add Cumin seeds, green chilies, curry leaves and stir fry for a minute.

Step 4

Add boiled and cubed Potatoes and Salt and stir it for 2 minutes on a medium flame.

Step 5

Add ground Peanuts powder and mix well.

Step 6

Add soaked Sago and mix well by stirring continuously on low flame. Cover the pan with a lid and cook for 3 to 4 minutes on a low flame.

Step 7

Once cooked, switch off the flame. Add Lemon juice stir it properly.

Step 8

 Garnish with Coriander Leaves and grated Coconut.

Step 9

Serve Sabudana Khichdi hot with sweet curd or plain.

NOTES : Add just enough water at the time of soaking sago so that the Sago is immersed in water. Adding more water will make the Sago mushy. Pressure cook the Potatoes until soft up to 2/3 whistles. Peel the skin and cut the Potatoes into cubes and keep it ready before making the khichdi. Alternatively, you can directly add the chopped raw Potatoes and cook it in the pan. Add little Salt while cooking Potatoes as it enhances the taste of Khichdi and cooks faster.

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Khoya Khubani Kebabs!!! NAVRATRI SPECIAL

Raw banana & potato patties stuffed with apricot & khoya mixture

Preparation time: 20 mins
Cooking time: 30 mins
Serves: 4

 Ingredients:

1 kg Raw Banana

300 g Potatoes

30 g Oil

10 g Cumin seed

5 g White Pepper powder

5-6 Green Chilies

 10 g Ginger

50 g Coriander

50 g Apricots

50 g Khoya (reduced milk)

1/2 tsp Garam masala

Salt to taste
 
 Method:

Soak Apricot in Water for about 1 hour, drain it, chop finely and mix with Khoya.

Boil raw Banana and Potatoes, peel, mash and mix it well. 

Heat Oil in sauce pan, add Cumin seeds till it crackle. Add mashed Banana and Potato mixture, cook well.

Add Garam masala, White Pepper powder and Salt to taste. 

Chop the Ginger, Green Chilies, Coriander and mix well with above mixture.

 Divide the mixture into 16 equal portions and stuff with Apricots and Khoya mixture.

 Make medallions of 2.5” diameter. Shallow fry on a low flame till it turns in golden brown. 

Serve hot with Tomato Sauce...  



May This Navratri be
as bright as ever
May this Navratri bring joy,
health and wealth to you.

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MURG MUSALLAM

Murg Musallam  means whole chicken. The dish was popular among the royal Kitchen.  
Murg Musallam may look like a lot of work but the end result is SO worth it!

Ingredient

For Stuffing

Whole Chicken -1 

Onion - 3 finely chopped

Salt to taste

Garlic-Ginger paste -2 Tbsp

Lamb Mince -1 cup

Mint leaves -1/2 cup chopped

Coriander leaves -1/2 cup chopped

Red Chili powder -2 Tsp

Garam masala powder - 1/2 Tsp

Eggs (boiled) -2 

For Gravy

Almonds -15 

Cashew Nuts -10

Poppy seeds -1 Tbsp

Black Cumin - 2 Tsp

Turmeric powder - 1 Tsp

Coriander powder - 1/2 Tsp

Cumin powder - 1/2 Tsp

Garam masala powder -1/2 Tsp

Tomatoes - 2 (chopped)

Yogurt -1 cup

For Rice Pulao

Sugar -1/2 Tsp

Raisins - 1 Tbsp

Green Peas - 1 cup

Carrot - 1/2 cup

Lime juice -1 Tsp

Rice - 1 cup

Water - 2 cups

Saffron - 1/2 pinch soak in warm milk

Oil - 5 Tbsp

Ghee - 2 Tbsp

Pepper powder - 1/2 Tsp

Method

 1. Heat 3 tbs Oil in a pan and add 1 chopped Onions,pinch Salt and saute it. 

 2. Add 1 tbs Ginger-Garlic paste, Coriander leaves, Mint leaves, Lamb mince and saute it.

 3. Add 1 tsp Red chili powder, Garam masala and cook it and transfer it into a plate and add boiled Eggs.

 4. Place the pan and add Almonds, Cashew Nut, 1 tsp Black Cumin seeds, salt, Poppy seeds and dry roast it on low flame and transfer it into a blender and blend it to a smooth paste.

 5. Take the skin less Chicken and Slit it.

6. Stuff the Mince and Egg mixture inside the Chicken and tie the Chicken along with Legs with the thread. 

7. Sprinkle the little Salt and Red chili powder and spread it on Chicken.

 8. Heat 4 tbs Oil in a pan and add 1 chopped Onions and stir it till it gets golden brown.

9. Add 1 tbs Ginger-Garlic paste saute it until the Oil release. 

10. Add Turmeric powder, Coriander powder, Cumin powder, Garam masala, Tomatoes, 1 tsp Red chili powder and cook it until the Tomatoes are cooked . 

11. Now add Poppy seeds,Almonds & Cashews  mixture paste and cook it. 

12. Then add Yogurt and mix thoroughly and place the stuffed Chicken in to the gravy make sure keep the  Breast part downside in the gravy and place the lid cook it for 30 mins. 

13. For every 3 mins stir it and after 20 mins rotate the chicken and add Pepper powder and place the lid and cook for another 10 mins. 

14. Soak the Rice for 30 mins and strain the water. 

15. Heat Ghee in another pan and add Cinnamon stick, 1 tsp Black Cumin seeds, 1 Onion slices , Salt, Sugar, Raisins and stir it. 

16. Add Carrot and cook it and add Water and boil it. 

17. Check for seasoning and add Lemon juice. 

18. Now add Rice and cook it and add saffron mixture.

19. Take the serving plate and place the rice and place the cooked Chicken on a top ,remove the thread before serving .

 Now the Murg Musallam along with Rice Pulao is ready to serve hot.

Boti Chaaru (Boti Masala)

Ingredients:1. Boti (Lamb Gizzard) 500 gm
2. Red Chili Powder -2 tbsp
3. Turmeric Powder -1/2 tsp
4. Coriander Powder -1 tbsp
5. Coconut Powder -3 tbsp
6. Green Chilies -3/4
7. Poppy Seeds -2 tbsp
8. Mint Leaves -1 bunch chopped
9. Rice -1/2 tbsp
10. Chana Dal (Bengal Gram) -1 tbsp
11. Tamarind Paste -1 cup
12. Ginger garlic paste 1 tbsp
13. Onions -2/3
14. Oil
15. Garam masala Powder -1 tbsp

                                             










16. Tomato -2
17. Salt to taste

Preparation:

1. Heat some oil in a pan,add onions and saute for few minutes till it turns in Brown add  Garlic Ginger paste,Turmeric and Red chili powder stir for another few seconds.
2. Add Green Chilies silted & Tomatoes and fry for a minute.
3. Meanwhile blend soaked Rice and Chana Dal(Bengal Gram) Blend into a fine paste.
4. Roast Coconut powder and Poppy Seeds and blend in to fine paste now add in a pan stir for few Minutes till Oil release,add some water as required,cover and cook for 10 minutes till done.
5. Add finely washed Boti(Lamb Gizzard) and cook for few minutes. Till it get tender 
6. Add Tamarind paste,Salt & Blended paste and mix well.
7.Add Coriander Powder and  Garam masala Powder give it a good mix.
8. Finally transfer into a bowl Garnish with Mint & Coriander Leaves. 

 serve hot with Rice.

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Pathar Kebab Recipe

This Kebab is an classic Hyderabadi dish. It is made with Lamb muscle meat marinated and cooked over Pathar (Stone)

 In India Pathar means Stone. A black Granite Stone about ½" inch thick.

optional u can cook it on Griddle/Oven.

Ingredients

Boneless Mutton -cut into flat pieces of approximately

 3/4 inch thickness,3 inch length &2 inch breadth -1 Kg (Meat)

Green Chilies ground to a paste -2/8

Pepper powder-1/2 tsp

Garam masala-1 tbsp

Garlic & Ginger paste-1 1/2 tbsp

Green raw Papaya skin ground into a paste-1 tbsp

Oil/Ghee(Clarified Butter) for greasing

Salt to taste

for Garnishing 

Onion-2

Lemon-2 

Mint & Coriander Leaves-1 cup chopped

Method

In  a bowl add boneless Mutton mix above the ingredients and leave it for Marinated 2-3 Hours.

take a flattish piece of rough Granite that is not too think.

wash the Stone and rest it on Bricks and heat this Stone with charcoals underneath.

sprinkle some Oil/Ghee on the surface of the Stone and place the Marinated Meat pieces.

Turn them a few times by greasing them occasionally  with Oil/Ghee. 

(opitional) You can shallow fry the meat in a Griddle/Oven.

Serve Hot with Onion,Lemon, Mint Leaves & coriander Leaves.