Wednesday, May 28, 2014

Noodles Bonda

Noodles – 250gms
Coriander leaves – 50gms
Chilli powder – 1tbsp
Salt to taste
Garam masala powder – 11/2 tbsp
Oil for deepfrying
Gram flour – 500g
Rice flour – 50g
Turmeric powder – ½ tsp
Water as required

Method of preparation

  1. Boil the noodles in enough water with chilli powder, garam masala, coriander leaves and salt.
  2.  Once the noodles are done, strain and let the noodles for next three hours.
  3. Prepare the bonda batter with gram flour, rice flour, salt, chilli powder, turmeric powder and water.
  4. After three hours, make the noodles into small balls and dip it well in the batter.
  5. Deep fry the batter coated noodles balls in hot oil.
This noodles bonda is the alternative bite for the snack lovers in the evening time. You can use the tastemaker which is attached to the noodles packet. Let the boiled noodles to drain and before shaping the noodles leave it to dry for three hours.

Sunday, May 25, 2014

How to make Mutton Dum Biriyani with Chef Raj Mohan

If you have one minute time then lets read the post... :)

Dearest Blog readers and viewers, 

You can now view my cooking video in Food Tape an Online Food Channel in association with You tube, it is officially handles by me. I highly deserve to feast you with “Mutton Biriyani” on the launch day of FOOD TAPE. Biriyani feast is the actor’s handy trick for the Tamil flick promotions; I also feast you in this good day with Biriyani which is prepared by me. Let’s get into the link to watch my cooking videos in HD Quality New uploads on every Sunday and Wednesday. Subscribe Food Tape.

Cheer up and Spread Food Tape to your circle.

Wednesday, May 21, 2014

Gonkura Mutton Curry

Mutton  - 1 kg
Refined oil – 50ml
Cumin seeds – ½ tsp
Cinnamon – 1/2 stick
Cardamom - 4
Cloves  - 4
Green chillies, slitted
Gonkura leaves (Sorrel leaves), boiled & mashed – 500g
Salt to taste
Onion ,chopped – 2nrs
Chilli powder – 4 tbsp
Coriander powder – 2tbsp
Turmeric powder – ½ tsp
Garam masala powder – 1 tbsp
Coriander leaves, chopped
Khus Khus powder – 1 tbsp
Ghee – 3 tbsp

Method of Preparation

1.     In a pressure cooker, add mutton, coriander leaves, chilli powder, Turmeric powder, salt, and coriander leaves, in this also add enough water to boil the mutton.  Cook the mutton and keep it aside.

2.     Heat oil in a hundi, splutter cumin seeds, cinnamon, cardamom, cloves and green chillies. Add onion and sauté till soft. Add ginger and garlic paste. Stir it for few seconds.

3.     Add the masala powders one by one, mix it all together. Add the water and bring it to boil.

4.     Add gonkura leaves and salt, stir and then add boiled mutton and khus khus powder. Once the masala is merged with mutton, you could reduce the flame.

5.     Finally add garam masala powder, ghee and coriander leaves. Mix it well and serve hot.

Wednesday, May 14, 2014

Mushroom Biryani

Refined oil – 100 ml
Bayleaves- 5
Cinnamon – 1
Mushroom, diced – 500g
Small onion, chopped – 250g
Tomato, chopped – 3nrs
Ginger and Garlic paste – 3tbsp
Chilli powder – 4 tbsp
Turmeric powder – 1tsp
Mint leaves, chopped – 100gms
Coriander leaves, chopped – 50gms
Curd – 100ml
Basmathi Rice – 1 Kg
Garam Masala powder – 2tbsp
Greenchillies, chopped – 2nrs
Ghee – 100ml
Water as required
Salt as needed

Method of preparation

1.  Heat oil, splutter bayleaves and cinnamon. Add onion, green chillies and tomato. Saute all together.
2.  Add mintleaves and coriander leaves. Mix it well and add ginger and garlic paste now.
3.  Add Masala powders; stir it in slow flame for few seconds. Add mushrooms. Stir it till mushroom get tender.
4.  Add Curd and ghee into it. Add salt, stir and add the basmathi rice. Mix well and ensure the masala mix with the basmathi rice.
5.  Add water now (1 part of basmathi rice you would use 2 part of water). Once the added water evaporated, close the vessel with tight lid. Open it after 20 minutes.

6.  Mix it with remaining mint leaves and ghee. Serve Hot.