Priya's Sourashtrian Kitchen

Carrot Dessert (Carrot Halwa)

Thursday, December 3, 2009

This makes a very impressive dinner party dessert. It is best served warm, with fresh cream if desired, and can be made well in advance because it freezes very well. Serves 4-6.

Ingredients:

Carrots - 3 pounds 5 ounces

Ghee - 10 tbsp

Milk - 2 1/2 cups

Evaporated milk or khoya - 3/4 cup

Cardomoms - 10

Sugar - 8 -10 tbsp

To decorate:

1/4 cup pistachios, chopped (I have used grated almonds and saffron strands)

Direction:

Khoya (Evaporated Milk):

Bring 3.75 cups milk to a boil in a large, heavy saucepan, watching the milk carefully so that it doesnt burn. Reduce the heat and boil for 35-40 mins, stirring occasionally. The milk should reduce to a quarter of its volume, and when completely cooked should resemble a sticky dough.

1. Rinse, peel and grate the carrots.

2. Heat the ghee in a large, heavy saucepan.

3. Add the grated carrots to the ghee and stir-fry for 15-20 mins or until the moisture from the carrots has evaporated and the carrots have darkened in colour.

4. Add the milk, evaporated milk, cardamoms and sugar to the carrot mix and continue to stir fry for a further 35-40 mins until it is rich brownish red colour.

5. Transfer the carrot mix to a large shallow dish.

6. Decorate with pistachios and serve at once.

Posted in Dessert, Sweets by Priya Sriram | 18 comments

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Buttered Chicken

Tuesday, November 24, 2009

A simple and mouth-watering dish with a lovely thick sauce, this makes an impressive centerpiece for a dinner party. Serves 4-6.

Ingredients:

Sweet butter - 7 tbsp
Oil - 1 tbsp
Medium onions - 2, finely chopped
Ginger - 1 tsp, finely chopped
Garam masala - 2 tsp
Coriander powder - 2 tsp
Chili powder - 1 tsp
Black cumin seeds - 1 tsp
Crushed garlic - 1 tsp
Salt - 1 tsp
Whole green cardamom - 3
Whole black peppercorns - 3
Unsweetened yogurt - 2/3 cup
Tomato paste - 2 tbsp
Skinless chicken pieces - 8
Water - 2/3 cups
Whole bay leaves - 2
Light cream - 2/3 cup

To garnish:

Cilantro leaves - 3 tbsp
Green chillies - 2, chopped.

Direction:

1. Heat the butter and oil in a large skillet. Add the onions and saute until golden brown, stirring. Reduce the heat.

2. Crush the fresh ginger and place in a bowl. Add the garam masala, coriander powder, ginger, chili powder, black cumin seeds, garlic, salt, cardamoms, and black peppercorns and blend. Add the yogurt and tomato paste and stir to combine.

3. Add the chicken pieces to the yogurt and spice mixture and mix to coat well.

4. Add the chicken to the onions in the skillet and stir-fry vigorously, making semi-circular movements, for 5-7 minutes.

5. Add water and the bay leaves to the mixture and simmer for 30 minutes, stirring occasionally.

6. Add the cream and cook for another 10-15 minutes.

7. Garnish with fresh cilantro leaves and chopped chillies and serve hot.

Posted in Chicken, Curry, Main course by Priya Sriram | 9 comments

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I'm back!! :)

Monday, November 23, 2009

Hello friends,

Hope you all have been doing great there!!

I utilised my long break to learn a lot of things including some good recipes. So I thought I should share it with all my blogging friends here.

I'll be seeing you all in your blogs soon...

Thanks for all your support even when I was not around! Your support only helps me to continue my blogging! :)

by Priya Sriram | 6 comments

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Taking a break !!

Wednesday, May 6, 2009

When I came across a lot of my blogging friends who were taking breaks, I thought I wouldn't do it, and I would somehow try to be in touch the with blogging world. But here I am, taking a break!! :(

Life is getting a little busy and I'm not able to sqeeze a little time for blogging. So after trying for some weeks, I finally decided to take a break.

This doesn't mean I'll not be visiting you guys, I will visit and give comments to you as much as possible, but not very frequently. Also, I'll not be posting my recipes often too. I'll try to post atleast once a week and comment all your wonderful posts.

Meanwhile you guys have a wonderful time cooking and blogging!! :)

by Priya Sriram | 45 comments

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Tomato Kurma (Thakkali Kuruma)

Friday, May 1, 2009

Tomato kurma is one of South Indians' favourite side dish. Here goes my version of it:

Ingredients:

Large onion - 1

Tomato (Roma) - 4

Turmeric powder - 1/4 tsp

Oil - 4 tbsp

Grated coconut - 1 cup

Kuskus - 1 tbsp

Roasted split channa (pottu kadalai) - 2 tsp

Salt

Curry leaves - one spring

To grind:

Ginger - 1 small piece

Garlic - 3 pods

Green chillies - 2 (adjust according to your taste)

Cinnamon - 1

Clove -1

Fennel seeds - 1/4 tsp

Cilantro - 2 tsp

Direction:

1. Chop onion and tomato finely. Grind the ingredients given under 'to grind' and keep separately. Also grind roasted split channa, coconut and kuskus and keep aside.

2. Heat oil in a pan, add onion and turmeric powder. Cook till it turns golden colour.

3. Add the ground mix (ginger, garlic, etc) and fry till the raw flavour has left. Then add tomatoes with salt and cook till the tomatoes are completely done. (Takes about 20 minutes).

4. Then add coconut ground mix with enough water and chopped curry leaves. Stir it for 5 minutes under medium flame and remove from flame.

5. Tomato kurma can be served with roti/idli/dosa.

Posted in Side Dish by Priya Sriram | 50 comments

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Grape Juice (Dhratchai Saaru)

Monday, April 27, 2009

I had a bunch of grapes in my fridge for a long time and decided to prepare juice out of it. This recipe is nothing special, just a basic.

Ingredients:

Grapes - a bunch (app. 1/2 lb)
Sugar - 1/2 cup

Direction:

1. Wash the grapes.

2. Blend it with sugar (do not add water)

3. Filter it to remove the skin.

4. Serve it cold with a couple of ice cubes on it.

It goes to 15 minute cooking by Mahimaa and RD for Summer hosted by AnuSriram.

Posted in Drinks by Priya Sriram | 41 comments

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Soy Beans Kurma (Edamame)

Thursday, April 23, 2009

When I saw Lima beans curry at Usha's blog, I knew it was a must-try. So I gave it a try today and turned out great. I have replaced lima with Soy beans (edamame), nonetheless to say it has tons of proteins! :D Also adjusted the amount of ingredients according to my taste.

Ingredients:

Mustard seeds - 1/4 tsp
Cumin seeds - 1/2 tsp
Onion - 1/2
Tomato - 1
Coriander powder(dhaniya) - 1/2 tsp
Cumin powder(jeera) - 1/2 tsp
Soy beans - 1 1/2 cups (I used frozen)
Salt
Oil
Chopped cilantro - 2 tbsp

To Grind:

Green chillies -2
Ginger - 1 small piece
Grated coconut - 1/2 cup
Cinnamon - 1
Fennel seeds - 1/2 tsp

Direction:

1. Chop onion and tomato finely. Grind the ingredients given under "to grind" to a smooth paste with a little water.

2. In a pan, heat oil and add mustard and cumin seeds.

3. When they start to splutter, add chopped onion and fry till it becomes golden brown. Add chopped tomato and fry till is becomes soft.

4. Add the soy beans with cumin powder, coriander powder and salt. Cook covered till it becomes soft.

5. Now add the ground paste and cook for 5 more minutes covered. Add a little water if required.

6. Garnish with chopped cilantro and serve with roti/rice.

This curry goes to WYF:Sidedish hosted by EC.

I guess Tulip Festival is going on at Skagit valley now. I miss that beautiful sight of uniform, colorful flowers. I thought I could share a picture with my friends who haven't visited this wonderful valley.