DIY – Homemade Tomato Ketchup / Tomato Sauce

These days tomatoes are really cheap in the market and vegetable sellers are flooded with tomatoes. This is the ideal time to make tomato ketchup / sauce. You can preserve this homemade for almost a year. It contains a preservative, sodium benzoate, which increases its shelf life.This homemade ketchup is made of tomatoes and only tomatoes. You can serve Springrolls, Kachori, Dhokla, Sandwich, Kothimbir Vadi, Burger and many other snacks.

Here we go,

Ingredients:

Tomatoes – 2 kg

Green Chillies – 5-6 (cut into pieces)

Garlic – 8-10 cloves

Cloves (Laung) – 3-4

Sugar – ½ cup

Salt – to taste

Black Pepper – ½ tsp

Sodium Benzoate – ¼ tsp

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Method:

  1. Rinse the tomatoes under running water and cut each tomato into four parts.
  2. Cut green chillies and garlic into pieces.
  3. Take a pressure cooker and add tomatoes, green chilli, garlic and cloves.
  4. Pressure cook to two whistles.
  5. Let it cool.
  6. Blend the tomato mixture to a smooth puree and strain it through a strainer to a heavy bottom wok.
  7. Keep the wok on a stove top. Add sugar, salt and black pepper.
  8. Stir continuously on a medium flame till the pulp starts thickening and reaches ketchup like consistency. The pulp should fall from the spoon in lumps. It should not fall free flow.
  9. Remove from the flame and allow it to cool.
  10. Add sodium benzoate to the sauce and mix well.
  11. Store it in a sterilized jar.

If you like our recipe leave a comment below. We would like to know your experiences as well. Or you can  follow us at Facebook, Twitter and Pinterest

 

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Chicken Gravy for Biryani

 

Biryani taste even more delicious with a side gravy which brings its own unique taste. Every restaurant serves biryani with dahi raita and this side gravy dish in a small bowl. The quantity is so small that we end up using it as a chutney/spread with biryani. The home made gravy is an easy and close to restaurant flavor recipe.

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Ingredients:

  • Chicken – 500gms, cut and washed
  • Big onions – 2, finely chopped
  • Big Tomatoes – 2, finely chopped
  • Coriander Leaves – 1 tsp, finely chopped
  • Ginger and garlic paste – 2 tsp
  • Ginger -1 tsp, long chopped
  • Green chili – 3 nos, finely chopped
  • Whole black pepper – 1 tsp
  • Cumin seeds – 2 tsp
  • Fennel seeds / Saunf – 2 tsp
  • Cinnamon stick – 1 piece
  • Cloves – 4 nos
  • Cardamom – 2 nos
  • Red Chili powder – 1 tsp
  • Coriander Cumin Powder – 1 tsp
  • Turmeric powder – 1 tsp
  • Salt – to taste

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Method:

  1. Heat oil in a cooking pot. Add Black pepper, cumin seeds, fennel seeds, cinnamon, cloves and cardamom. Saute for a few seconds.
  2. Add onions and saute till transparent. Add ginger garlic paste and saute till onions turn golden.
  3. Add tomato, green chilies and ginger. Saute for 4-5 minutes. Add salt, red chili powder, turmeric and coriander cumin powder. Mix them all well.
  4. Add chicken and cook on slow gas for 10-15 minutes or till the oil separates.
  5. Garnish the gravy with coriander leaves.

Serve it with Biryani, pulao, parantha, dosa or just with chapatti. Works in lot of ways!

Click the respective link to check out our recipes for Biryani, Vegetable Pulao and Aalo Parantha. And remember to  follow us at Facebook, Twitter and Pinterest.

Cheers!

Hyderabadi Kacha Gosht Biryani

Chicken Biryani! Yes you’ve read it right. Just the word brings so much joy to us; imagine having it at the comforts of our houses. It one of the most preferred recipes in our house for Sunday lunch. Sunday you have ample time to dedicate to this pampered, fragrant rice delicacy.

There are two ways of cooking biryani; uncooked chicken and cooked chicken. Cooked chicken biryani needs chicken and rice to be cooked separately and later combined. Today’s recipe is typical hyderabadi kacha gosht biryani, where marinated raw chicken and half cooked rice are layered and cooked in a dum style on a low flame.

It is a time consuming recipe, but the results are so good that spending so much time for preparation doesn’t bother.  🙂

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Ingredients:

  • Chicken – 1kg, Washed
  • Onion – 2 big, finely sliced
  • Milk – ½ cup
  • Saffron – 1 tsp
  • Salt – to taste
  • Ghee – 2 tsp
  • Black Elaichi/Cardamom – 3 nos
  • Elaichi/Cardamom – 10 nos
  • Cinnamon – 1 stick, broken into two pieces
  • Bay leaves – 4 nos
  • Cloves – 7 nos
  • Shah Jeera / Cummin – 1 tsp
  • Black Pepper powder – 1 tsp

 Marinade:

  • Thick Curd – 1 cup
  • Ginger Garlic Paste – 4tsp
  • Tomatoes -2
  • Salt – to taste
  • Red Chili Powder – 1 tsp
  • Turmeric Powder – 1/4 tsp
  • Coriander Cumin Powder (Dhaniya Jeera) – 1 tsp
  • Biryani Masala – 1 tsp
  • Ghee – 2 tsp

 To cook Rice:

  • Basmati Rice – 4 cups
  • Salt – to taste
  • Coriander Cumin Powder (Dhaniya Jeera) – 1 tsp
  • Oil – 2 tsp
  • Water- as required

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Method:

  1. In a pan, add oil and toss in Black Elaichi/Cardamom, Elaichi/Cardamom, Cinnamon, Bay Leaves, Cloves, Shah Jeera, black pepper and salt. Stir fry, and then add onions. Fry the onions till they get golden brown in color. Make sure that it doesn’t burn. Use half for chicken marination and save the other half for garnishing.
  2. Cut properly washed chicken into pieces. Take a big glass dish or bowl, add chopped chicken, curd, ginger garlic paste, tomatoes, golden brown onion, biryani masala, salt, red chili powder, turmeric powder, coriander cumin powder and ghee. Mix them all well. Cover and keep aside the chicken for one hour to marinate.
  3. Take a cooking pot. Add water, salt, Coriander Cumin Powder and oil. Let it boil. Once boiled, add rice. Cook the rice till it is 70% cooked. Sieve the rice and keep aside.
  4. Add saffron to luke warm milk and mix together. Keep aside.
  5. Take a handi/ deep cooking pot. Start with the marinated chicken as first layer. Spread the chicken equally on the base, so that it gets cooked equally.
  6. Then spread the half of cooked rice equally as the second layer. Pour a tsp of ghee, some golden brown onions, half of the saffron milk mixture. Now spread the rest of the rice as next and last layer. Pour remaining ghee, golden brown onions and saffron milk mixture.
  7. Take wheat dough and roll it into a long rope. Roll it around the edges of your cooking pot. Place a lid and seal the pot (as shown in the picture below). Place a heavy weight on the lid so that it seals properly.

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         8. Follow this process if you have proper handi as shown in the above pic: Cook biryani for 2 mins on high flame, then lower the flame and cook for 30 mins on low flame. Else, follow this                         process: Cook Biryani on high flame for 2 mins. Remove the pot from the stove and place an iron tawa. Allow to heat. Reduce to low flame and place back the biryani pot on the iron tawa and      cook biryani for 30 mins. Turn off heat and remove the pot from the tawa.

Biryani is ready. Serve it hot with Raita and chicken gravy of your choice. In my next post I will be writing the recipe of the gravy I made with this biryani.

If you like our recipe leave a comment below. We would like to know your experiences as well. Or you can  follow us at Facebook, Twitter and Pinterest.

KFC Style Crsipy Fried Chicken

 

KFC is one of our few favorite fast food joints. Many times we have visited KFC to savor the taste of crispy & crunchy fried chicken. But you cannot indulge in such food on regular basis. So Sunday being a family day, we decided to cook crispy fried chicken at home. Just the KFC Way! It came out crisp, delicious and fabulous! It is an easy recipe which has the potential to become your kids favorite recipe.

 

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Ingredients:

Marinade:

  • Chicken with Skin – 1 Whole, cut into pieces
  • Water – 4 cups
  • Salt – 1 tsp
  • Red Chili Powder -1 tsp
  • Garam Masala – 1tsp

Coating:

  • Egg – 1, beaten
  • Buttermilk – 1 cup
  • All purpose flour – 2 cup
  • Cornflakes – 1 cup, crushed
  • Garlic – 6-7 cloves, finely chopped
  • Red Chili Powder – 1 tsp
  • Oregano – 1 tsp
  • Basil – 1 tsp
  • Black pepper – 1 tsp
  • Salt – to taste

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Method:

  1. In a large glass dish or bowl, combine the water, salt, red chili and garam masala and mix together. Add chicken and mix them well. Cover and refrigerate to marinate for at least 5-6 hours.
  2. In a shallow dish or bowl, mix together garlic, egg and buttermilk. Stir to form a fine paste.
  3. In another shallow dish or bowl, mix together the flour, cornflakes, salt, red chili, oregano, basil and black pepper.
  4. Remove chicken from the marinade, discarding remaining water.
  5. Preheat oil in a deep wok.
  6. One at a time, dip chicken first into the egg mixture. Then roll chicken into the flour mixture. Then again into the egg mixture and again into the flour mixture.
  7. Now leave the chicken in oil to fry. Deep fry the chicken and remove. Remove excess oil using a tissue paper.
  8. Repeat the process for remaining chicken.

Serve them hot with cheese sauce and ketchup.

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If you like the recipe, please leave a comment below. I would really love to know how it turned out for you guys!

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Left Over Series – Roti ke Laddu

“What Should I do with this left over chapati from last night? Or Rice? Or Daal?”

This biggg question pops-up in our mind every now and then, what to do with the leftover food? Nancy and me thought this series will be one which we will benefit each and every household. Every homemaker will be relieved to know that there is an answer to this question.

We are starting today this new series with an easy to do and healthy recipe – Roti Ke Laddu.

This is my mother-in-law’s recipe which has never failed. I first ate them after my marriage and totally loved it. Even when I used to take them to office in my lunchbox, laddu’s were the first ones to get over in any other lunchbox 🙂

You will see the ingredients used in the recipe are all healthy and have their own health benefits for our darling body. Like Gurh(Jaggery) is great cleansing agent for the body and helps in digestion. Chapati is great source of carbs and ghee helps in digestion, cholesterol control etc.

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Ingredients:

  • Left over Chapati /Roti – 8 Nos.
  • Gurh (Jaggery) – 50 gm
  • Coconut – 1 Cup, grated
  • Ghee – 1 tsp
  • Salt – a pinch

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Method:

  1. Break Chapati into pieces into a blender. Blend it to fine powder. Add Gurh and coconut in the blender. Blend them all again.
  2. Melt ghee on low flame in a kadai. Transfer the blended mixture into the kadai and cook for 5-7 mins till the gurh starts to melt.
  3. Turn off the flame and bring kadai down on to the kitchen platform.
  4. Immediately start making laddu, before gurh starts to cool down. Take small portion of the cooked mixture using a spoon on your palm. Roll them into balls to make laddu.

Taddaaa!! Laddus are ready. Serve them as dessert after lunch.

Note:

  1. I have used 8 nos of chapati as that was the left over number for me. You can use whatever number of chapati is left and use the proportionate number for other ingredients. Like if you have 4 chapatis left, reduce all other ingredients by half.

Pasta Au Gratin with Vegetables

Gratin is basically a French dish cooked/baked in a shallow dish with ingredients covered with cheese. Vegetable Au Gratin is the most common recipe prepared in Au Gratin form. Fish, seafood, Chicken can also be prepared in Au gratin form. I have used pasta (macaroni) in the regular vegetable Au gratin to make it a full meal with salad.
It is very simple and easy recipe to try. It is also a great way to make your kids eat all the veggies without any hassle. It is basically cooked in white sauce and cheese. I have tried the recipe with a little twist of red sauce and cheese to make it more healthier. White sauce uses maida (All purpose flour) which we will not be using in this version of the recipe.

Also,this recipe can taste bland at times, so I have indian-ised it with few of our spices and flavors.

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Ingredients:

For Sauce:

  • Tomatoes – 10 big nos.
  • Garlic cloves – 10 nos., finely chopped
  • Sugar – 1 tsp
  • Basil
  • Oregano
  • Salt – to taste

For Veggies:

  • Beans – 1 Cup, finely chopped
  • Carrot -1 Cup, finely chopped
  • Capsicum -1 Cup, finely chopped
  • Cauliflower -1 Cup, finely chopped
  • Spring onions – 1 Cup, finely chopped (Save some of the green part for decoration)
  • Butter – 1 tbsp
  • Pepper Powder – 1tsp
  • Black pepper – 1tsp, grinded
  • Cumin powder – 1 tsp
  • Fresh Cream – 2 tbsp
  • Milk – 1 cup

For Au Gratin:

  • Above prepared veggies and tomato sauce
  • Mayonnaise – 1 tsp
  • Macaroni – 2 cups, boiled
  • Mozzarella Cheese – 1 cup freshly grated

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Method:

Step 1: Sauce

  1. Take the tomatoes in a big sauce pan. Cut them from the bottom in a cross. Add water and boil them.
  2. After boiling run them under tap water, so that the skin starts to come off. Peel off the skin from all the tomatoes.
  3. Grind half the tomatoes and chop the other half.
  4. Take the sauce pan, add oil. Add garlic and chopped tomatoes. Cook them for 2 mins on high flame.
  5. Add pureed tomatoes, salt ,sugar and cook till the water starts to dry up. Please note we do not have to dry up the water completely. Also, keep stirring.
  6. Add Basil and oregano and turn off the gas. Cover the pan and let it cool under steam.

Step 2: Veggies

  1. Melt the butter on a low heat in a saucepan. Add all the veggies and stir them. Then add salt, pepper powder, black pepper and cumin powder. Let it cook till the vegetables are half cooked.
  2. Add cream and milk and cook till oil separates.

Step 3: Macaroni

  1. Take a pan, add oil and water. Bring it to boil. Then add salt and macaroni. Keep stirring and boil till macaroni softens.
  2. Drain the macaroni and transfer to a big bowl.

Step 4: Assemble in Casserole

  1. Preheat the oven at 230 degree C.
  2. Take the Casserole or bake tray. Apply butter to all the sides and spread vegetables, prepared in step 2, evenly in the tray.
  3. Add a layer of the mayonnaise now on top of the vegetables.
  4. Spread boiled macaroni evenly as our third layer, totally covering vegetables and mayonnaise.
  5. Now spread tomato sauce, prepared in step 1, evenly over the entire sheet of macaroni.
  6. Finish the layering with grated cheese and chopped greens of spring onion.
  7. Cover the pan with aluminum foil and bake for 20-25 minutes. Then remove the pan from the oven and remove the foil. Bake again for 5-7 minutes, until you get a light golden brown top layer.

And it is ready. Enjoy and savor!

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Notes:

  1. You can use the vegetables easily available at your home or of your choice. Vegetables other than the ones used can be; peas, broccoli, potato, Corn or Eggplant.
  2. If you do not want to use pasta in your recipe, you can simply follow step 1, 2 and 4 for Vegetable Au Gratin.
  3. Tomato sauce prepared here is easily available in market as Pizza Sauce. If you want to save on time, you can buy from market. Though homemade is healthy with no preservatives and tastes better.
  4. Mayonnaise is totally optional.

 

You can also see our other baking recipe of Eggless Dryfruit cake and our recipes in Chinese cuisine Veg Fried Rice And Manchurian Gravy.

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DIY – Dosa Batter / Homemade Dosa Batter

Dosa is one dish you can find in every restaurant menu, a famous dish come from South India. I personally like Masala Dosa and Rawa Dosa. Dosa batter plays an important role in making successful Dosas.

The main ingredients in dosa batter are rice, urad dal and fenugreek seeds. The batter should be fluffy and fermented enough to spread smoothly on the griddle. Earlier when I was residing in Mumbai, readymade dosa batter was available on almost every grocery store. Here in rajasthan, it is difficult to locate. Making dosa is a tedious task when you have to prepare dosa batter, potato filling, sambhar and chutney. So, I take up dosa making generally on Sunday.

Here we go today with Dosa batter recipe,

Ingredients:

  • Par Boiled Rice – 1 cup (Soaked for 5hours)
  • Rice – 1 cup (Soaked for 5hours)
  • Urad Dal (without skin) – ½ cup (Soaked for 5hours)
  • Fenugreek Seeds – ½ tsp (Soaked for 5hours)
  • Salt – to taste

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Method:

  1. If you wish to make dosa on Sunday, process should start on Saturday. Soak par boiled rice and rice together for at least five hours.
  2. Simultaneously, in another bowl soak urad dal and fenugreek seeds together for at least five hours.
  3. Grind the soaked rice into fine and fluffy paste adding some water. I used almost one cup water while grinding.
  4. Grind the soaked Urad Dal and fenugreek seeds into a fine and fluffy paste. Less water is required while grinding the dal. Total grinding of rice and dal took more than half hour.
  5. Mix both the batter and mix well. Add salt.
  6. Cover the batter and let it ferment for 10hours or overnight. After fermentation the batter will rise to double and bubble will appear on the batter.

Dosa batter is ready. 🙂