Flavour Diary: 2016

Lamb Coconut Fry recipe | Easy Non Veg recipe| Flavour Diary

Schools are off from today and i feel bit relaxed as i don't have to give much attention on my little one as my elder will be their for her to play and do some naughty things. Its all Almighty blessing to have two adorable kids.
I know during this season of holiday's i don't have much time to concentrate on new recipes to do but simply post the recipe either the drafted one or any dam easy recipes to keep in touch with my page.These days i couldn't find much time because of other activities lined up and i know there are more lined up for later.
Today's recipe is simple,easy and uses very few ingredients and delicious Non Veg side dish which can be made in pressure cooker. This goes best with Boiled rice, rasam or sambar or dal.
You might be interested in other non veg dishes like
Parda Prawn Biryani
Hyderabadi Dum Ka Red Chicken
Hyderabadi Mutton Tahari
Chettinad Chicken

Level: easy

Total time: 30-40mins

serves:3-4

1 cup:250 ml
1 tablespoon: 15ml
1 teaspoon:5ml

Ingredients

Boneless Lamb: 400gm
Ginger Garlic Paste: 1 tablespoon
Salt to taste
Turmeric: 1/4th teaspoon
Coriander Powder: 1 teaspoon
Cumin Powder: 1/4 teaspoon
Garam Masala powder: 1/2 teaspoon
Dessicated Coconut: 2 tablespoons
Chilli Powder: 1/2 teaspoon(to taste)
Garlic Pods: 4-5 big

Directions

In a pressure cooker add small boneless lamb pieces, turmeric powder, salt and 2 tablespoon of water. Pressure cook for 3-4 whistles or until the meat is cooked.
Once cooled remove the lid and cook until water is completely evaporated.

In blender add dessicated coconut,garlic pods, chilli powder and make a fine powder.
Now add oil, blended coconut mixture, cumin powder, garam masala, coriander powder to the pressure cooker.

Stir fry for few minutes and garnish with chopped coriander and serve hot with rice, rasam/sambar or any dal.

Other yummies you might like

Tawa Paneer Tikka Masala

Tortilla Papdi Chaat

Broccoli Tots

Irani Samosa

Broccoli Aloo Paratha

Madgane( Lentil Dessert)

After my Green Capsicum Til Chutney i was crazy going to try Red Capsicum chutney soon. Months back when i called my friend telling that i made green capsicum chutney then she was mentioning that she heard about Red capsicum chutney and I just want to try my hand on it and it turned out awesome. The flavour from Red capsicum was dominating and was worth to try it. Just like Green Capsicum chutney once in a while you can give it a try when you find lot of capsicum in your hand.
Just follow your heart and make changes to it but here is my easy way to make with few ingredients going in.Click on the pic below for video version👇.

Other chutney video recipes:

Peanut Coconut Chutney

Coconut Chutney

Peanut Tomato Chutney

Level: easy
Total time: 15 mins

serves:2-3

1 cup:250 ml
1 tablespoon: 15ml
1 teaspoon:5ml

Ingredients

Red Capsicum/Red Bell Pepper: 1 Large
Tomatoes : 2 medium
Salt to taste
Dry Red Chillies: 3 (To taste)
Tamarind: small piece (Add if tomatoes are not sour)
Oil: 1 teaspoon

Tadka(Optional...i have skipped)
Cumin Seeds: 1/2 teaspoon
Mustard Seeds: 1/2 teaspoon
Dry Red Chilly: 1
Chana Dal : 1 teaspoon
Curry Leaves: 1 spring
Oil: 1 tablespoon

Directions

In a pan add oil, Red chillies fry for few seconds transfer to blender and then add chunks of capsicum, tomato and fry until tomatoes becomes mushy. Let the mixture cools down transfer to blender. Add salt and tamarind to the blender and blend to smooth paste.

Tadka/Temparing:(this is optional and i have skipped)
In a small pan add oil. Once oil is hot add mustard seeds, once it crackles add cumin seeds,dry red chillies, chana dal and curry leaves and once chana dal turns golden brown remove from heat and pour it on capsicum chutney and mix.

Serve along with Dosa/Idli/ Ponganalu/ Rice.

Random Yummies

Hyderabadi Kesar Badam ka Harira

Palmiers are french pastries made with puff pastry. These are flaky melt in mouth and irresistible munching cookies and are well known as Little hearts or Elephant ears.
As a child these were my favourite and even now these have special place in memories and tummy :) .
Today's recipe is simplest version with sugar but you can add on any flavour(chocolate,cinnamon...) or any filling of your choice for savoury version. These are one of best side snack at your potluck or any party or for edible gifts.

Level: easy
Baking:20mins
Cook time: 15 mins

Makes:20-25 biscuits

1 cup:250 ml
1 tablespoon: 15ml
1 teaspoon:5ml

Ingredients

Puff Pastry: 1 sheet
Sugar: 3/4th cup(used brown sugar and add more sugar if you like more sweet)

Directions

Thaw your puff pastry sheet.
On the worktop spread half of the sugar and place the sheet on it. Then spread rest of the sugar on the top of sheet and gently roll on top.
1.Fold longer sides inside from two sides.
2. Fold in again onboth sides on it.
3. then finally overlap both sides.
4. Freeze the log for 15 mins and slice the log.
5. Place on the parchment paper and bake for 12 mins on one side and then flip over and bake for another 5 to 7 mins.

PC:google images epicurious

Tips
Instead of sugar filling you can add nutella or cinnanom sugar with some finely chopped nuts for sweeter version.
For savoury version add your favourite filling inside and roll the same way.

#palmiers is going to be part of 70 #foodiemonday #Cookies #bloghop recipes

Nutella, Peanut Butter and now this Almond Butter is in a yummy list of my princess. Dairy Free Nut butters are easy to make at home and grabs very few ingredients from the pantry and today's Chocolate Almond Butter is one among them. If you have got some strong power blender then you will need just 5 mins to make a small jar (200 grams). Homemade is always fresh and preservative free and mainly you will know what's all going in....taking out some time for homemade goods are always best and healthy.
Today's recipe is dedicated to our new bloghop which is called MFBC and we are going to do one recipe a month with different theme.Just like foodiemonday bloghop and i am eager to learn new things from these bloggers and challenges. I am feeling happy to be part of this group and this month's first topic was to choose a recipe from Chef in Disguise a food blog which is having huge beautiful collection of Arabic and middle eastern recipes. From those huge collection of recipes and was able to find some thing which is very easy and chocolaty...hehe. I have skipped mint flavouring from the recipe as my princess is not fond of it and rest is adjusted to taste buds.

Level: easy
Total time: 15 mins

Makes: 200gm bottle

1 cup:250 ml
1 tablespoon: 15ml
1 teaspoon:5ml

Ingredients

Raw/roasted Almonds: 1 1/4 cup(200 gms)
Powdered Sugar: 1/4th cup (to taste)
Cocoa Powder: 1 1/2 tablespoon
Oil: 2 tablespoon(according to desired consistency)
Salt: 1/4 teaspoon

Directions

If you have taken roasted almonds then below step is not required.
Roasting: In a pan dry roast the Almonds until they slightly change color and keep them aside and let it cool down.
Blending:
In blender add Roasted Almonds and blend it to paste lumpy consistency. Scrap the sides in between. Add oil and blend and add more oil for desired consistency.
Now your plain Almond Butter is ready.
Flavouring:
Add sugar/honey or any sweetener, salt,cocoa powder and blend for our Chocolate Almond Butter.

Tips
You can add any flavors you like Vanilla, cardamom, cinnamon,mint or any other flavoring of your choice.

#AlmondButter is going to be part of 1 #MFBC #bloghop recipes

An InLinkz Link-up

Today's recipe is super easy breakfast and tasty too...If you forgot to soak, grind and ferment the idli/dosa batter and even then you want your weekend to start with some traditional breakfast then this recipe will come to you for rescue.
The best of this recipe is that you can use up the ingredients from the pantry and mix it and steam it and your breakfast is ready with no rice, no fermentation but just simple ingredients.
If you are a cook like me who is lazy sometimes, sometimes creative, sometimes moody to go into kitchen and end up producing something tasty to present on the table then you would surely try my Cornmeal Idli.
Cornmeal is coarse flour ground from dried corn.In india we get it as Corn Rava/ Corn Atta Flour/ Makki ka Atta. Rava is coarse form and Atta is fine variations.
Peek in to the ingredients and steps below to follow.....
You might be like to browse other south Indian Food here

Level: easy
Prep and Resting:20mins
Cook time: 15 mins

Makes:12-16 Idli

1 cup:250 ml
1 tablespoon: 15ml
1 teaspoon:5ml

Ingredients

Fine Cornmeal(Corn Rava Atta / Makki ka Atta): 2 Cups
Yogurt: 1 Cup
Water: 1/2 cup( as required)
Baking Soda: 3/4th teaspoon
Salt to taste
Cashews few

Easy Tadka:
Oil: 1 teaspoon
Mustard seeds: 1/4th teaspoon
Cumin Seeds: 1/4th teaspoon

Directions

Dry roast the cornmeal for few seconds and let it cool.
Mix all the ingredients except tadka ingredients.And keep aside for 10-15 mins.
In a pan add oil, once hot add mustard seeds and cumin seeds...once sizzles, turn off and add tadka to batter and mix well.
Check batter consistency and it should be thicker than the pancake consistency(Add water if required)
Grease the Idli Plates with oil and place cashews in each idli space and pour batter in the mould 3/4th filled and steam for 15 mins in Idli Cooker.
Let idli rest for 2-3 mins and remove and serve hot with chutney or sambar or pickles

Tips
In the tadka you can add finely chopped carrots, ginger and other veggies to make it more colourful n healthy.

Few South Indian Yummies

Ginger Lemon Rice

Beetroot Dosa

Uggani(Spicy Puffed Rice)

Pesarattu (Green Moong Dal Dosa)

Colourful Egg Dosa

Irani Samosa

Hyderabadi Kesar Badam ka Harira

#Cornmealidli is going to be part of 69 #foodiemonday #Southindianbreakfast #bloghop recipes

Nutella Nut Dosa is one of my once a week After School Snack for my kiddo. She loves this and gobbles up in few minutes and asks for more. This dosa recipe is easy to make in few minutes if you already have fermented dosa batter.
Dosa batter is always in stock in fridge in most of south Indian household and we have too many variations in it with stuffing and without.You might love to check other dosa recipes like Pesarattu, Colorful Egg Dosa, Beetroot Dosa.
I been very busy over a month and couldn't find any time to click and post...may be its because of my princesses are going bigger and more and more activites lined up for them. When my foodie monday team has come up with #fusionrecipes and couldn't find any time to come up with any recipe and thought of skipping the bloghop but then most loved kid friendly snack came to rescue .... just when my princess is back from school, i made this and felt this would be fusion recipe as this is desi with vdesi taste.Jaldi se i made this ,clicked it and feed the hungry baccha...finally task accomplish.
Peak a look for the recipe

Level: easy
Total time: 5 mins

serves:1

1 cup:250 ml
1 tablespoon: 15ml
1 teaspoon:5ml

Ingredients

Dosa Batter: 2 laddles (1 laddle per Dosa)
Nutella: 2 teaspoons( one for each dosa)
Oil: 2teaspoons( one for each dosa)
Chopped Nuts as desired (use combo of nuts)

Directions

For Crispy Dosa:
Heat the pan, pour laddle full of dosa batter and spread in circular motion and make a thin circle.
Sprinkle Oil on top of it. Once wet batter dries out, spread nutella on top of it and sprinkle chopped nuts.
Remove dosa and serve.

For Soft Dosa:
Heat the pan, pour laddle full of dosa batter and spread in circular motion and make a thin circle.
Sprinkle Oil on top of it. Once wet batter dries out, flip the dosa for 10 secs and remove on to the plate and now spread nutella on top of it and sprinkle chopped nuts.

Remove dosa and serve.

Tips
*Be quick in spreading nutella on crispy dosa, otherwise your nutella will be burnt.

Random Yummies

Hyderabadi Kesar Badam ka Harira

#NutellaNutDosa is going to be part of 68 #foodiemonday #FusionRecipes #bloghop recipes

Green Bell Pepper Capsicum Chutney Recipe

Chutnies are very much famous in India,especially South India, here breakfast to dinner chutnies play a vital role. Chutnies are made of nuts, lentils and veggies and here is different yet interesting Chutney with Green Capsicum and sesame seeds(Til). Sesame seeds are used for thickening the chutney.This is easy to make and is always a good option for trying out new flavours for a change...check out my upcoming Red Bell pepper Chutney for some tangy taste and flavour of red bell pepper is overwhelming.
Check ingredients and procedure for Capsicum Til Chutney.

Level: easy
Total time: 15 mins

serves:2-4

1 cup:250 ml
1 tablespoon: 15ml
1 teaspoon:5ml

Ingredients

Capsicum/Green Bell Pepper: 2 Large
Sesame Seeds/Til/ Nuvvulu : 2 tablespoons
Onion: 1 Medium
Green Chillies: 3 (To taste)
Tamarind: golf size ball (or 1/2 tablespoon of tamarind pulp)
Fresh Coriander: 1/4 cup chopped
Oil: 1 teaspoon

Tadka(Optional...i have skipped)
Cumin Seeds: 1/2 teaspoon
Mustard Seeds: 1/2 teaspoon
Dry Red Chilly: 1
Chana Dal : 1 teaspoon
Curry Leaves: 1 spring
Oil: 1 tablespoon

Directions

In a pan dry roast sesame seeds/til until they turn light golden brown and keep a side.
In a pan add oil, chopped onion, chopped green chillies, tamarind and chunks of capsicum and fry until onion turns transparent.Now let the mixture cools down.
In a blender add capsicum mixture and sesame seeds and blend it to smooth paste.

Tadka/Temparing:(this is optional and i have skipped)
In a small pan add oil. Once oil is hot add mustard seeds, once it crackles add cumin seeds,dry red chillies, chana dal and curry leaves and once chana dal turns golden brown remove from heat and pour it on capsicum chutney and mix.

Serve along with Dosa/Idli/ Ponganalu/ Rice.

Tips
You can add peanuts instead of sesame seeds.

Random Yummies

Hyderabadi Kesar Badam ka Harira