Sri Lankan Chicken Curry Recipe

Sri-lankan-chicken-curry-recipe

Tickle your palate with spicy Sri Lankan taste in chicken curry blended with coconut milk, coriander and red chilies.

INGREDIENTS

INSTRUCTIONS

  1. Melt ghee in a frying pan, add onion, garlic, chillies, turmeric and coriander. Saute for 2 minutes.
  2. Add chicken pieces and coconut milk. Bring to boil, reduce heat to low, cover, simmer for about 45 minutes or until the chicken is tender.
  3. Add coconut cream and lemon juice, simmer uncovered for 5 minutes.

Recipe Link : https://www.hungryforever.com/recipe/sri-lankan-chicken-curry-recipe/

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Varan Bhaat Recipe | HungryForever

varan-bhaat-recipe

Homemade Varan Bhaat Recipe – Enjoy this very very simple yet very flavourful festival recipe. Varan Bhaat is a famous Maharashtrian dish of steaming hot rice topped with ghee and lentil curry. The toovar dal is prepared in a simple and homely manner that will appeal to everybody.

INGREDIENTS

For Tempering

INSTRUCTIONS

  1. Rinse the lentils well in water.
  2. Pressure cook the lentils with tomatoes and turmeric powder for 7-8 whistles on medium to high flame.
  3. When the pressure settles down on its own, open the lid and mash the dal with a wired whisk or wooden spoon.
  4. Add 1 cup water plus salt.
  5. Keep on simmer till you get the desired consistency, which is neither thick nor thin.
  6. Turn off the stove and keep covered.
  7. Heat ghee in a pan.
  8. Pop the mustard seeds first.
  9. Then add the cumin and crackle them.
  10. Add the asafetida, curry leaves, garlic and green chilies.
  11. Fry till the garlic gets light browned and the curry leaves become crisp.
  12. Pour the whole tempering in the dal.
  13. Cover and let the tempering flavors infuse with the dal for about 5-6 minutes.
  14. Garnish with coriander leaves or stir in the coriander leaves.
  15. Serve hot with steamed rice.

Recipe Link: https://www.hungryforever.com/recipe/varan-bhaat-recipe/

Sticky Monkey Bread Recipe | HungryForever

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It’s fast, it’s easy, and of course everyone loves it.This recipe with a new pudding flavor is the best. Monkey Bread is a sweet, sugar treat that will be loved by young and old alike. Be careful, its dangerously addictive. Try this sweet easy recipe in simple steps on Hungryforever.com.

INGREDIENTS

INSTRUCTIONS

  1. Preheat the oven to 350 degrees F. Spread the pecans on a baking sheet and bake until lightly toasted, about 8 minutes; set aside.
  2. Melt 1 stick butter in a medium saucepan over medium heat.
  3. Add the brown sugar and heavy cream; boil until slightly thickened, about 4 minutes.
  4. Stir in the vanilla, vinegar, rum, salt and the toasted pecans.
  5. Pour all but 1/2 cup of the pecan mixture into an 8-inch-round, 3-inch-deep cake pan.
  6. Refrigerate until almost set, about 15 minutes. Set the remaining pecan mixture aside at room temperature.
  7. Put the remaining 1/2 stick butter in a microwave-safe bowl; microwave until melted.
  8. Put the granulated sugar in another bowl.
  9. Pinch off tablespoonfuls of dough and roll into 1-inch balls.
  10. Dip the balls in the melted butter, letting the excess drip off, then roll in the granulated sugar; arrange in the prepared cake pan in 2 layers, leaving a bit of space between the balls.
  11. Let rise, uncovered, in a warm place until doubled in size, about 1 hour, 30 minutes.
  12. Preheat the oven to 350 degrees F.
  13. Bake the bread until puffed and golden brown (a thermometer inserted into the center should register 175 degrees F), about 55 minutes; tent with aluminum foil if the top is getting too dark.
  14. Remove the bread from the oven and spread the reserved 1/2 cup pecan mixture on top. Transfer to a rack and let cool 10 minutes in the pan, then invert onto a plate. Pull off pieces to serve.

Recipe Link : https://www.hungryforever.com/recipe/sticky-monkey-bread-recipe/

Matar Masala Recipe | HungryForever

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Matar Masala Recipe – This spicy green pea masala recipe will make you fall in love with peas. Matar masala, a tasty and easy to make side dish for chapati, roti, naan and rice. Try out this simple and easy restaurant style matar masala recipe on Hungryforever.com.

INGREDIENTS

INSTRUCTIONS

  1. Soak the cashew nuts in warm water for half an hour.
  2. While the cashew nuts are soaking, steam the peas in a pressure cooker until cooked.
  3. Drain the soaked cashew nuts, and blend them with the tomatoes in a blender, until you get a smooth paste.
  4. Heat the oil, and add the bay leaf, cloves, cardamoms and cinnamon and sauté for one minute.
  5. Add the ginger chilli paste and the hing and sauté for half a minute.
  6. Add the paste of tomatoes and cashew nuts and stir well
  7. Cover the pan and allow the masala to cook for a minute
  8. Whisk the yogurt using a hand held whisk until smooth.
  9. Stir the masala in the pan until it thickens and then add the turmeric powder, red chili powder, cumin powder and garam masala powder.
  10. Saute for a minute.
  11. Lower the flame, and add the curd.
  12. Stir the mixture immediately and quickly, until the yogurt is well combined with the masala.
  13. Add the water to the mixture.
  14. Add the cooked peas and salt and stir well.
  15. Then add the milk powder and stir well
  16. Allow the curry to cook on a low flame until it begins to simmer.
  17. Once it simmers add the methi powder and stir the mixture.
  18. Switch of the flame.
  19. Pour the curry into a serving bowl and garnish with coriander leaves.

Recipe  Link : https://www.hungryforever.com/recipe/matar-masala-recipe/

Nasi Biryani Recipe | HungryForever

nasi-biryani

Fragrant and tasty Nasi Biryani flavored with spices and rose or kewra water. This aromatic rice is the base for all your meat biryanis.

INGREDIENTS

INSTRUCTIONS

  1. In a medium sized pot, heat vegetable oil. Add sliced shallots. Fry until golden. Remove and drain on paper towels. Discard or reserve oil for flavoring other dishes.
  2. In the same pot, melt butter. Add cinnamon stick, star anise, cardamom pods, and cloves. Fry for 1 to 2 minutes until fragrant.
  3. Add rice and stir to combine. Then add golden raisins. Pour in 2½ cups (600ml) water. Bring it to a boil. Season with salt. Cover, reduce heat to medium and allow it to cook for 8 to 10 minutes until all water is absorbed. Reduce heat to the lowest setting and let cook for another 5 minutes. Turn off heat.
  4. Mix ground turmeric with 1 tablespoon hot water in a small dish. In another dish, mix rose essence or kewra water with 1 tablespoon water. Sprinkle both mixture onto rice. Fluff rice gently with spatula.
  5. Cover and allow rice to sit for 10 minutes. Garnish with fried onions and cashew nuts before serving. Alternatively, nasi biryani may be layered with your favorite meat curries before serving.

Recipe Link:https://www.hungryforever.com/recipe/nasi-biryani-recipe/

Bharli Vangi Recipe | HungryForever

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A delicious Maharashtrian recipe that calls for eggplants!

INGREDIENTS

for Masala

INSTRUCTIONS

How to make masala

  1. Grind dry coconut, roasted peanut , sesame seeds, cumin seeds, garlic cloves and coriander leaves and make fine paste and keep aside.
  2. Then add coriander leaves and garlic and grind together and make a fine paste.
  3. Chop tomato and onion.
  4. Heat oil in kadai and add Onion and saute till it turn to saute onions translucent
  5. Add chopped tomato and cook it.
  6. Once onion and tomato are cooked add ground masala and mix it well.
  7. Reduce the heat and add asafoetida, red chilli powder, turmeric powder, jaggery and salt to taste.
  8. Mix well and remove from heat.
  9. Allow it cool down.

How to make Bharli Vangi

  1. Wash brinjals( Eggplants) and trim them & slit them into 4 without breaking them.
  2. Stuff masala in all the brinjals.
  3. Heat oil in kadai and add cumin seeds add stuffed brinjals and fry them till they change colour or until they turn light brown.
  4. Add water in remaining masala and bring it to boil.
  5. Add this water to the brinjals cook and covered for 10 minutes.
  6. Remove form heat.
  7. Garnish with chopped coriander leaves.
  8. Serve with chapati or bhakri.

Recipe Link : https://www.hungryforever.com/recipe/bharli-vangi-recipe/

Kosha Mangsho Recipe | HungryForever

kosha-mangsho-recipe

Kosha Mangsho is a spicy and delicious Mutton curry from Bengal. It is one of the most popular recipes in Bengali cuisine and is known for its great flavour and taste.

INGREDIENTS

  1. INSTRUCTIONS
  2. To begin making the Kosha Mangsho recipe, heat mustard oil in a pressure cooker, add cumin seeds and allow it to sputter.
  3. Then add cardamom, cloves and cinnamon along with onions and saute till the onions turn soft.
  4. Next add ginger garlic paste and sauté till the raw smell goes.
  5. Add red chilli powder, salt and turmeric powder and mix well.
  6. Add the mutton pieces and stir well with the masalas. Next add the curd and gently mix.
  7. Now add 1 cup water and close the lid. Pressure cook for 10 minutes or 4 whistles.
  8. Check whether the mutton is cooked and soft. Pressure cook for some more time if not.
  9. Remove the lid of the cooker and cook the gravy in a low flame while stirring for about 5 minutes till most of the water has evaporated and you get a nice thick gravy.
  10. Transfer the gravy to a bowl, and garnish with coriander leaves and cumin seeds.
  11. Serve Kosha Mangsho with Bengali Luchi for a perfect weekend lunch or dinner.

Recipe Link : https://www.hungryforever.com/recipe/kosha-mangsho-recipe/

Mysore Pak Recipe in Tamil | HungryForever

mysore-pakku

Mysore pak is a rich Indian sweet dish made from gram flour, sugar and ghee and prepared especially during Diwali. This recipe was very soft, tasty and melted in our mouth.

INGREDIENTS

INSTRUCTIONS

  1. ஒரு பாத்திரத்தில் கடலை மாவு, சர்க்கரை, தண்ணீர் ஆகியவற்றை சேர்த்து நன்றாக பிசைந்து கொள்ளவும்.
  2. அந்த கலவையை கடாயில் ஊற்றி சிறுதீயில் வைத்து சமைக்கவும்.
  3. இன்னொரு பாத்திரத்தில் நெய் ஊற்றி மீதமாக சூடானதும் கடலை மாவு கலவையை சேர்த்து கைவிடாமல் கிளறவும்.
  4. பிறகு, சோடா மாவு சேர்த்து கிளறவும்.
  5. நன்றாக மாவை வேகவிட வேண்டும். பின்பு, ஒரு ட்ரேயில் நெய் தடவி, கடலை மாவு கலவையை ஊற்றி சமபடுத்தி துண்டுகள் போடவும்.
  6. சுவையான மைசூர் பாக்கு தயார்.

Recipe Link : https://www.hungryforever.com/recipe/easy-mysore-pak-recipe/

Dindigul Thalappakatti Biriyani Recipe | HungryForever

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Dindigul Thalappakatti Mutton Biriyani has a world famous taste. This biryani is made from seeraga samba rice instead of using basmati rice.

INGREDIENTS

For Biryani Masala

For Mutton Biryani

INSTRUCTIONS

  1. To make biryani masala grind cinnamon,star anise, mace, cloves, cardamom, fennel seeds, cumin seeds, pepper corns, coriander seeds into a fine powder.You can also dry roast the ingredients and then grind.
  2. In a pressure cooker heat equal quantities of oil and ghee,add 2 bay leaves,cinnamon stick and then add sliced onions,required salt and saute until the onions are golden brown.
  3. Then add ginger garlic paste ,Slit Green chilies and cook until the raw smell is gone.then add turmeric powder, Chili powder (as per your spice preference 1-2 tbsp) and also add the freshly ground biryani masala powder(from step 1) and mix it once
  4. Immediately after adding the masalas add sliced tomatoes and cook until the tomatoes are soft.It is important to cook the tomatoes well otherwise we will end up with tomato chunks in our biryani. Once the tomatoes are soft add 1/2 cup of yogurt / curd and mix it well
  5. Add the Mutton pieces and also add 1 cup of water, required salt and cook for 4 whistles on a medium heat or until the mutton is cooked perfectly.
  6. Now add a handful of mint and coriander leaves.Add 2 cups of water (the ratio of rice:water for biryani is 2:3,since we have already added 1 cup of water while cooking the mutton it is enough to add 2 cups of water
  7. add the soaked aromatic ‘Seeraga Samba Rice’ and mix it well.Cover and cook for 15-20 on a medium heat without placing the cooker weight and after that let it stand for 15 more minutes undisturbed.
  8. Open to serve and enjoy our delicious Thalapakatti Mutton Biryani with some fresh Raita. Happy Cooking!!!

Recipe Link : https://www.hungryforever.com/recipe/dindigul-thalappakatti-biriyani-recipe/

Meen Varuval Recipe | HungryForever

meen-varuval-recipe

Meen varuval is a spicy, delicious and a mouthwatering fish recipe made using freshly ground spices and masalas.

INGREDIENTS

INSTRUCTIONS

  1. Clean and wash fish pieces.drain water and marinate the fish pieces with salt and lemon juice.keep aside for 10 minutes.
  2. In a bowl add chili powder ,turmeric powder,coriander powder,ginger and garlic paste.crushed shallot and salt.mix well and make a smooth paste add water if required.
  3. Marinate fish with this paste and set aside for one hour.
  4. Heat oil in a pan or tawa,shallow fry the fish pieces.turning over to cook both sides.
  5. Serve hot with rice.

Recipe Link : https://www.hungryforever.com/recipe/meen-varuval-recipe/