Hi all, today made a NORTH INDIAN SPREAD my SIMPLE AI WAY.

The MEAL consisted of CHANNA PANEER MASALA, AALOO PARATHAS (which I have already shared with all of you earlier), CORIANDER CHUTNEY, MIXED RAITA made with CUCUMBER, TOMATO, ONION, GREEN CHILLIES (diced small) and CURD. For dessert I made FRUIT SALAD which is made by all. I made it with PAPAYA, BANANAS & FRESH CREAM. Since we all know how to make most of the ITEMS …..
I will only be sharing the RECIPE for the CHANNA MASALA. If you require the RECIPE for anything else I am here ready to OBLIGE 😊.

INGREDIENTS: USE ACCORDINGLY

KABULI CHANNA 250 gms – to be soaked over night. Next morning rince well under running water empty into a PRESSURE COOKER add a tsp each of TURMERIC pwd, SALT and cook on SIM for 12 mins after full PRESSURE has reached. Open after the PRESSURE releases itself. Check the CHANNA is soft if not, PRESSURE COOK for a further 3 mins and open after the PRESSURE releases itself again.

PANEER/COTTAGE CHEESE 200 gms –
Get the pkt with cubes. If its a BLOCK then cut into cubes of your desired size.

DRY ROAST THEN MAKE INTO A FINE PWD
👇
SHAHI JEERA 1/2 tsp (optional).
PEPPER CORNS 1/2 tsp (optional).
RED CHILLIES DRY 3.
CORIANDER 1 tbs.
BAY LEAF 1.
STAR ANIS 1.
CUMIN 1 tsp.
CINNAMON 1″.
CARDAMOM 3.
CLOVES 3.

GRIND INTO A PASTE:
👇
GINGER 1″ piece.
GARLIC CLOVES 10.
ONIONS 4.

TWO NICE RED TOMATOES TO BE MADE INTO PUREE.

OIL & SALT ACCORDINGLY.
CORIANDER LEAVES for garnishing.
HING 1/4 tsp.

METHOD:

Heat OIL till hot in a KADAI/WOK add the HING and after a few seconds add the GROUND PASTE fry till its BROWNS well add 1/2 cup WATER mix lightly and cook covered till the OIL surfaces. Fry a bit then add the TOMATO PUREE, mix well and cook covered for 3 mins on MED/LOW HEAT till the OIL surfaces. Fry a bit, add the CHANNA mix till well combined and cook for 3 mins on HIGH HEAT make sure its not getting touched. Next cook covered on LOW HEAT for 5 mins, keep mixing in between. Add some CORIANDER LEAVES and mix lightly next add the powdered SPICES mix till well combined and after 2 mins add 4 cups WATER bring to a boil, add the PANEER, mix lightly and cook covered for 3 mins. TURN THE STOVE OFF ….. Open after 15 mins or when you are READY to ENJOY.

UR DELICIOUS CHANNA PANEER

MASALA IS READY ENJOY !!!

THE DELICIOUS CHANNA PANEER MASALA 😋😋😋

LIP SMACKINGLY DELICIOUS RAITA 😋😋😋MY YUMMY AALOO PARATHAS 😋😋😋

Hi all. today I am sharing

MY KINDA PORK PICKLE

with all of you and I am certain you all are going to LOVE and ENJOY the same.

This PICKLE has to be really very HOT & SPICY. You use the HEAT according to the amount you can tolerate 🤣😂😋👍. Add the CHILLIES more or less according to what I have given.

Wash the PORK thoroughly then leave in a colander for all the water to drain out completely. Next put it into a HEAVY BOTTOMED PAN and cook covered on MED/LOW HEAT till the MEAT dries well. Leave to cool then empty with a SLOTTED SPOON on to a dish. If OIL has released from the PORK keep aside for later use.

ONE VERY IMPORTANT POINT TO KEEP IN MIND. IF MAKING A LARGE AMOUNT OF PICKLE ….. MAKE SURE THE PORK IS MINUS FAT. IF LOOKING AT A LONGER SHELF LIFE THE FAT WILL MAKE THE PICKLE SPOIL FASTER.

If making a sml quantity like 1-2 kgs you can use a little FAT like I generally do as the PICKLE is over in a day or two. If making 2 kgs then a few days more 🤣😂

INGREDIENTS:

PORK – 1 kg.
MUSTARD OIL – 2 cups.
VINEGAR – 1 1/2 cups (add a cup first and if you feel you need it more ACID/KHATTA then add the balance).
GINGER 1 1/2″ piece.
GARLIC 1 whole head (the GINGER/GARLIC to be ground to a paste without using WATER or VINEGAR).
LIMES – Juice of 2.
CORIANDER pwd – 2 tbsp.
CUMIN SEEDS 2 tbsp – to be ground into a paste with a spoon or two of VINEGAR.
CHILLI pwd – 2 tbsp KASHMIRI & 4 tbsp HOT (use more or less accordingly).
SUGAR – 2 tbsp (add an extra tbsp at the end if you find the PICKLE is tasting to ACID/KHATTA).

GARAM MASALA – to be ground to a pwd.
👇
CINNAMON STIC 2″ piece – to be broken.
BLACK CARDAMOM – 3.
PEPPER CORNS – 1 tsp
CLOVES – 6.

ALL THE POWDERED SPICES ARE MADE AT HOME BY ME. YOU CAN DO THE SAME OR USE THE READY MADE POWDERS.

METHOD:

Heat Oil till SMOKING HOT in another HEAVY BOTTOMED PAN. Turn the STOVE OFF and allow to cool for 5 mins. Now add the MEAT, GINGER/GARLIC PASTE and the little OIL (if) left from the PORK, stir well and cook covered on low heat till it browns nicely and gets tender. Check occasionally to prevent it from getting touched or burnt at the bottom. Now add the ground CUMIN, mix and after 2-3 mins add the VINEGAR, LIME JUICE, SALT, SUGAR and the CORIANDER pwd. Give it all a good mix and cook covered on
MED/LOW HEAT heat till the OIL SURFACES. Add the GARAM MASALA pwd mix lightly cook covered for 3 mins on low heat and turn the STOVE OFF. This can be had immediately and does also last for weeks ….. Which I feel is next to impossible when you have grown up kids lol.

UR YUMMY PORK PICKLE IS READY
ENJOY!!!

Foodie regards,
Rhonda Lackman🍽

THE PICKLE IS DONE

BOTTLED FOR U’LLS BENEFIT

IT’S NOT GOING TO LAST 😂🤣😋👍

IN THE PROCESS OF DRYING AND SOFTENING THE PORK

Hi all, to day I am sharing …..

MY KINDA CHICKEN DRY MASALA GRAVY

with all of you. This is not PRESSURE COOKED but the whole process is cooked on SIM/LOW HEAT.

INGREDIENTS: USE MORE OR LESS ACCORDINGLY.

DRY ROAST THE SPICES GIVEN BELOW FOR 2 MINS ON MED/LOW HEAT. THEN POWDER VERY FINE.
👇

KASHMIRI CHILLIES – 4.
CORIANDER – 1 tbsp.
CUMIN 1 tsp.
MUSTARD/RAI – 1/2 tsp.
SAUNF – 1 tsp.
PEPPER BALLS – 6.
CINNAMON STICK 1″.
CARDAMOM – 5.
CLOVES – 5.

WET GRIND TO A PASTE:

ONIONS 3 – 1 to be sliced fine & the
others ground into a past along with

👇
TOMATO LARGE 1.
GINGER 1″ piece.
GARLIC CLOVES 12.
CHILLI pwd – 1 tsp. (optional)
TURMERIC pwd – 1 tsp.
SALT – 1 tsp.

OIL 1/2 cup – use accordingly.
SALT ACCORDINGLY.
CURD 4 tbsp – to be whisked lightly.

CHICKEN 1kg – curry cut pcs to be washed then soaked in 2-3 caps of VINEGAR added to a bowl of WATER for 15 mins. Rince individually in this solution first, then thoroughly under running WATER. Leave in a COLANDER for all the WATER to drain out. (This whole process is optional ….. I do it as a precautionary measure as a safeguard against the
CHICKEN one gets today).

POTATOES 4 – to be peeled and cut into 1/2 or 1/4 and kept in a BOWL of WATER.

METHOD:

Heat OIL till hot in a KADAI/WOK then add the POTATOES and fry covered on LOW HEAT till it turns a nice GOLDEN BROWN. This process helps the POTATOES to cook partially. Remove with a slotted spoon. Next add the ONIONS and fry till they BROWN lightly, add the ground paste and cook covered till the OIL surfaces. Fry abit then add 1/2 cup water stir and cook covered till the OIL surfaces again. Add the CHICKEN and cook on HIGH HEAT for 5 mins. Keep stirring in between making sure it’s not burning or getting touched at the bottom. Open, give it a light mix and cook covered on LOW HEAT for 10 mins. You will find the CHICKEN has released alot of its own juices, add the POTATOES and the pwd SPICES along with the CURD mix till all blend well together and cook covered for 10 mins. Open, check the CHICKEN and the POTATOES are done. Check the SALT add if required, if more GRAVY is required add WATER accordingly and bring it to a boil. Once the CHICKEN and the POTATOES are tender continue cooking and turn the STOVE OFF after 5 mins.

THE DELICIOUS CHICKEN DRY MASALA GRAVY IS READY … ENJOY!!!

THIS CAN BE ENJOYED WITH PHALKAS, ROTIES, PARATHAS, PALAU & ORDINARY STEAMED RICE.

Foodie regards,
Rhonda Lackman🍽

MY DELICIOUSLY YUMMY CHICKEN DRY MASALA GRAVY

BRINJAL FRY

SIMPLE & ORDINARY STEAMED RICE

Hi all, Today’s LUNCH was a Simple VEG PALAU, SWEET & SOUR GREEN PUMPKIN/KUMRO, SALAD & PAPAR which are not included in the pic and ….. my 👇

ONE POT CHICKEN CURRY

Which I am sharing with all of you. I am confident those of you who will try cooking this meal are going to ENJOY it. The Palau is the same procedure to the one I shared recently.

INGREDIENTS: USE ACCORDINGLY

THE DIRECT METHOD CAN BE USED

CHICKEN 750 gms – CURRY CUT PIECES to be thoroughly washed and left in a COLANDER to dry.
POTATOES 4 – to be peeled, washed and cut into 4’s.
ONIONS 4 – to be sliced fine.
ONE LARGE TOMATO – to be sliced.
GINGER 1″ – to be grated or sliced fine.
GARLIC CLOVES 12 – to be sliced fine.

TURMERIC pwd – 1 1/2 tsp.
KASHMIRI CHILLI pwd – 2 tsp.
NORMAL CHILLI pwd – 1 tsp. (optional)
CORIANDER pwd – 1 tbsp.
CUMIN pwd – 1 1/2 tsp.

CINNAMON STICKS 2 – 1″ pieces.
PEPPER CORNS 6. (optional)
CARDAMOM 4.
CLOVES – 5.

OIL 1/2 cup. (use accordingly)
SALT ACCORDINGLY.
CURD 3 tbsps – to be whisked lightly.

METHOD:

EVERYTHING WRITTEN ABOVE TO BE MARINATED & KEPT COVERED IN A PRESSURE COOKER FOR AN HOUR.

If you will be using the DIRECT METHOD then marinate the same in what ever you will be making the CURRY in for the time mentioned above.

After an hour’s marination switch the STOVE on and cook covered on HIGH HEAT for 5 mins mix once or twice in between to prevent it from burning or getting touched. Then cook covered on LOW HEAT for 10 mins. You will see alot of juices have been released from the CHICKEN. Check the SALT add if required, close the PC lid now and cook on SIM for
5 mins after full PRESSURE has reached. Turn the STOVE OFF and open after the PRESSURE releases itself. Mix lightly, add a cup of WATER if more GRAVY is required. Bring it to a boil and shut the STOVE OFF after 5 mins.

UR ONE POT CURRY IS READY ….. ENJOY!!!

■☆☆☆■☆☆☆■☆☆☆■

SWEET & SOUR GREEN PUMKIN/KUMRO

INGREDIENTS: USE ACCORDINGLY

TAMARIND 1/2 a sml ball to be soaked in warm WATER for 20 mins. Strain and discard the PULP.
TOMATO CHILLI SAUCE – 2 tbsp.

TURMERIC pwd – 1/2 tsp.
CHILLI pwd – 1 tsp.
JEERA pwd – 1/2 tsp.

OIL & SALT accordingly.
GREEN CHILLIES 4 – to be slit slightly.
SUGAR 1/2 tbsp (optional)

METHOD:

Heat OIL till hot add the PUMKIN and cook covered on LOW HEAT for 5 mins keep stirring occasionally. Open, add the SALT and the pwd SPICES mix well and continue cooking for 3 mins. Lastly add the TOMATO CHILLI SAUCE, SUGAR, TAMARIND JUICE and give it a good mix and turn the STOVE OFF after 3 mins.

UR DELICIOUS SWEET & SOUR GREEN PUMPKIN/KUMRO IS READY ….. ENJOY!!!

Foodie regards,
Rhonda Lackman🍽

MY DELICIOUS ONE POT CHICKEN CURRY

SWEET & SOUR GREEN PUMPKIN/KUMRO

A SIMPLE VEGETABLE PALAU

Hi all, today sharing 2 more VERSIONS OF

“MY KINDA CHOPS”

I made RAW BANANA & POTATO CHOPS & CRUMBED FISH CHOPS.

INGREDIENTS: USE ACCORDINGLY

BASA FISH FILLETS 500 gms – to be washed well and cut into even size pieces.

FLOUR 1/2 cup.
SALT accordingly.
CHILLI pwd – 1 tsp.
PEPPER pwd – 1 tsp.
GINGER pwd – 1/2 tsp.
GARLIC pwd – 1/2 tsp.

EGGS – 1 to be beaten lightly.
CRUMB – sufficient to coat the FISH.
OIL – SUFFICIENT FOR SHALLOW FRYING
THE FISH.

METHOD:
In a BOWL mix all the INGREDIENTS from FLOUR to GARLIC pwd.

In another dish lightly beat the EGG.

In a 3rd dish empty enough CRUMB to coat the FISH.

Cut the FISH FILLETS into even size pieces.
Wash thoroughly and dry well in a COLANDER. Next lay KITCHEN PAPER/TOWELS over a dish, put the pieces of FISH evenly on the PAPER and cover with another layer of KITCHEN PAPER. Press nicely till dry.

Take a FILLET coat well in the SEASONED
FLOUR then dip in the EGG and lastely in the CRUMB till nicely coated. Follow this procedure with all the pieces and place on a DISH. Now proceed with the frying.

Heat OIL in a KADAI/WOK or FRYING PAN on medium heat and place the FILLETS in 4 at a time and fry for 4-5 mins on either side and remove when it gets GOLDEN BROWN or BROWN accordingly.

UR DELICIOUS CRUMBED FISH CHOP’S ARE READY ….. ENJOY!!!

■☆☆☆■☆☆☆■☆☆☆■

RAW BANANA & POTATO CHOPS

INGREDIENTS: USE ACCORDINGLY

RAW BANANA 6 pcs.
POTATOES 3 semi large.

ONION 1 – to be minced.
GREEN CHILLIES 4 – to be minced.
(use accordingly).
PEPPER pwd – 1/2 tsp (optional).
GINGER & GARLIC pwd – 1/2 tsp each.
GARAM MASALA pwd – 1/2 tsp.
MUSTARD OIL 1-2 tbsps (optional).

METHOD:

USE A NON STICK PAN FOR FRYING THESE CHOPS AS NOT MUCH OIL IS REQUIRED. BOTH THE BANANA’S AND THE POTATOES ARE COOKED ….. THE CHOPS ONLY NEED TO BE A BIT FRIED & BROWNED ON BOTH SIDES.

Put both the POTATOES & the RAW BANANA’S into the PRESSURE COOKER with a cup and a half of water. Cook on SIM for 5 mins after full PRESSURE has reached. Open immediately after releasing the STEAM PRESSURE and remove the BANANAS and allow them to cool. Close the lid of the PC and cook on SIM for 4 mins after full PRESSURE has reached. Turn the STOVE OFF and open after the PRESSURE releases itself.
Put under running WATER and peel the POTATOES. Peel the BANANAS and place both in a BOWL. Mash till smooth minus lumps and add the ONIONS, CHILLIES, GINGER, GARLIC, SALT and the GM pwd. Mix till well combined and leave covered for 30 mins. You can add a little MUSTARD OIL to the mix, I do. (optional)

Make into CUTLETS/CHOPS of your desired size and fry.

WE ENJOYED THEM WITH MAYONNAISE & TOMATO CHILLI SAUCE ….. THEY WERE 😋😋

UR DELICIOUS BANANA & POTATO CHOPS ARE READY ….. ENJOY!!!

Foodie regards,
Rhonda Lackman🍽

MY DELICIOUS CHOPS

FRIED TO BOTH GOLDEN BROWN AND BROWN

A CLOSE VIEW OF THE RAW BANANA & POTATO CHOPS

PREPARED AND READY TO BE FRIED

Hi all, here’s a breakfast with a difference.
AALOO/POTATO PARATHA made my WAY. Do try it ….. I am confident those of you who do, are thoroughly going to enjoy the same.

INGREDIENTS: USE ACCORDINGLY

POTATOES 6 – to be boiled, peeled and mashed.
AATA – 2 cups (start with 11/2 cup first then keep adding accordingly till all well combines into a neat pliable ball.
TOMATO 1 – chopped small.
GREEN CHILLIES 2 – to be minced fine.
CORIANDER LEAVES – a little minced (optional).
ONION 1 – to be minced fine.
GINGER 1/2″ grated.
SALT

MASH THE POTATOES TILL SMOOTH & MINUS LUMPS. ADD ALL OF THE ABOVE TO THE POTATOES ALONG WITH THE AATA, MIX TILL WELL COMBINED. FORM INTO 8 – 10 BALLS. ROLL INTO PARATHAS. DON’T MAKE THEM TOO LARGE OR THEY MAY BREAK.

HEAT A GRIDDLE/TAWA TILL HOT, ADD A PARATHA. ONCE IT STARTS BLOATING SLIGHTLY TURN IT OVER AND ADD ANY ONE OF THE 4 OIL/BUTTER/GHEE/DALDA OVER THE TOP. TURN OVER & REPEAT THE SAME ON THE OTHER SIDE. FRY TILL IT GETS A NICE GOLDEN BROWN IN COLOUR & REMOVE.
WHILE FRYING MAKE SURE TO KEEP PRESSING ALL OVER LIGHTLY TO ENABLE THE INSIDE TO COOK.
DO THE SAME WITH THE REST AND KEEP WARM BY WRAPPING IN A CLEAN NAPKIN OR SILVER FOIL & KEEP IN A CASSEROLE.

Serve with Curd – which (1) BLACK SALT can be added to enhance the taste.
(2) Either of the 2 Salt’s to taste along with either of the 2 – 2 Green Chillies minced fine or Chilli Flakes (optional). Any RAITA of your choice and Pickle too can be had.

Ur DELICIOUS AALOO PARATHA IS READY ENJOY!!!

Foodie regards,

Rhonda Lackman🍽

Hi all, today I am sharing another version of my EGG CURRY with all of you. Do try the same and do let me have your opinion on this RECIPE of mine.

AJWAINEE EGG CURRY

INGREDIENTS: USE ACCORDINGLY

EGGS 6 – to be hard boiled, peeled and kept whole ….. Incisions to be made on them like the pic.
POTATOES 4-6 ….. to be boiled till 3/4 done, peeled and cut into 2 or 4 pcs each.

KASHMIRI CHILLIES 6 – with the seeds removed and soaked in WATER for 20-30 mins (use accordingly). Don’t discard the WATER ….. use when cooking the ground SPICES. This also helps in enhancing the colour of the CURRY. Alternatively you could also use KASHMIRI CHILLI pwd 1 tsp

AJWAIN/CARROM SEEDS – 1/2 tsp.
TURMERIC – 1 tsp.
CORIANDER 1 tsp
CUMIN 1 tsp.
👆
ONION 3 med & TOMATO 2 med – to be rinced, chopped and then blend along with all of the above SPICES into a fine paste.

OIL & SALT accordingly.
CURRY LEAVES 2 sprigs – leaves only.
CORIANDER LEAVES – a little for garnishing.

METHOD:

PRESSURE COOK the POTATOES in 3/4 cup WATER on sim for 5 mins after full PRESSURE has reached. Turn the STOVE OFF and open immediately after releasing the STEAM PRESSURE. Remove the POTATOES, cool, peel and cut each accordingly.

Heat OIL till hot in a KADAI/WOK turn the HEAT to MED/LOW add the CURRY LEAVES, after a few seconds add the ground paste and cook till the OIL surfaces. Add 1/2 cup WATER, mix and follow the same procedure again. Fry a bit, then add the POTATOES mix till well combined. Cook covered on sim for 3 mins check occasionally making sure its not getting touched. Add a cup of WATER and cook covered till the POTATOES are done. Next add the Eggs, check the SALT add if required and continue cooking till the Eggs coat well in the GRAVY and the OIL surfaces. Add the CORIANDER LEAVES Cook for 5 mins more and turn the STOVE OFF.

UR DELICIOUS AJWAINEE EGG CURRY
IS READY ….. ENJOY!!!

Foodie regards,
Rhonda Lackman🍽

Hi all, as promised I am sharing my recipe of both the CARROT & COCONUT RICE PALAU and the KERALA AND POTATO BHAJEE from my “WEEKEND SPECIAL”
RECIPE that I shared with all of you yesterday. Hope you all like and ENJOY the same. ….. LETS BEGIN 😊

BOTH ARE VERY EASY PEASY RECIPES

RECIPE FOR THE CARROT & COCONUT RICE PALAU ….. 👇

RICE 2 1/2 cups – of any good quality PALAU RICE ….. I used GULABSUR.
The measurement of the WATER is
2 cups WATER to 1 cup RICE. U WILL
REQUIRE 5 CUPS COCONUT MILK FOR THIS PALAU.

CARROT 1 – to be peeled, slit in half lengthways and sliced finely and then
rinced well.

COCONUT MILK 200 ml carton of DABUR HOME MADE COCONUT MILK (this is what I used). EMPTY THE CONTENTS OF THE MILK INTO A BOWL ADD WATER ACCORDINGLY TO BRING IT UP TO 5 CUPS AND WHISK TILL SMOOTH.
You can use any other BRAND OF COCONUT MILK of your choice. Or, you can extract the MILK from a fresh COCONUT and make the PALAU accordingly.

OIL/GHEE – U could use a mix of both or, either one of the two. Use SUNFLOWER or any refined VEGETABLE OIL or, any OIL of your choice.

WHOLE SPICES:

BAY LEAVES 2-3.
CINNAMON STICKS 2 – 1″ pieces.
CARDAMOM 3.
CLOVES 5.

METHOD:

THE DIRECT METHOD CAN BE USED:

MINE IS MADE IN THE PRESSURE COOKER

Heat OIL/GHEE in a PRESSURE COOKER add the WHOLE SPICES and when they stop spluttering add the RICE and the CARROT and fry till the RICE appears nice and CRISP don’t allow it to burn at the bottom. Next add the COCONUT MILK and SALT mix lightly and close the LID. Allow thick STEAM to escape from the NOZZLE close with the VENT WEIGHT/WHISTLE and turn the STOVE OFF. Open after 20 – 30 mins empty the PALAU into a large BOWL or DISH and toss lightly with a FORK to loosen the RICE.

UR DELICIOUS CARROT & COCONUT RICE
PALAU IS READY ….. ENJOY!!!

■☆☆☆■☆☆☆■☆☆☆■

KERALA AND POTATO BHAJEE

POTATOES 3 – to be cut in 4 lengthways and sliced very fine.
KERALA 6-8 sml round variety – to be cut in half lengthways and sliced very fine.
ONION 1 med – cut in half and sliced fine.

ALL THE ABOVE TO BE RINCED TOGETHER AND THE WATER TO BE
DRAINED OUT COMPLETELY.

SAUNF/FENNEL SEEDS – 3/4 tsp.
GREEN CHILLIES 6 – to be slit slightly.
TURMERIC pwd – 1 tsp.

OIL & SALT ACCORDINGLY.
OIL – USE MUSTARD OIL PREFERABLY. I use MUSTARD OIL for all my VEG & SEA FOOD cooking. You can use any OIL of your choice.

METHOD:

THIS IS MADE MINUS WATER IT COOKS IN THE STEAM.

Heat sufficient OIL in a KADAI/WOK till hot. Add the SAUNF/FENNEL SEEDS when it stops spluttering add all the VEGGIES and cook OPEN on HIGH HEAT for 5 mins. Mix occasionally to prevent it from burning or getting touched. Add the TURMERIC pwd, SALT and mix well, cook covered on sim for 5 mins. Open, check the VEGGIES are done, if not, continue cooking covered on sim till done and the OIL surfaces fry a bit and turn the STOVE OFF.

UR YUMMY KARELA AND POTATO BHAJEE
IS READY ….. ENJOY!!!

Foodie regards,
Rhonda Lackman🍽

MY DELICIOUS WEEKEND SPECIAL

THE CARROT AND COCONUT RICE PALAU

SIMPLE & TASTY KERALA AND POTATO BHAJEE

.

Hi all, today sharing something sweet with all if you. We all make this, but, have our own versions of making the same.

I have shared the same RECIPE earlier. This is for those of you who may have missed the same when I shared this earlier.

INGREDIENTS:

In the PIC the measurement of the SUJI IS 500 gms.

I am giving you the RECIPE for 200 gms. U can use more or less accordingly.

INGREDIENTS:

SUJI/SEMOLINA 1 Cup – 200 gms.
SUGAR accordingly. Some like extra sweet and some very less.
CARDAMOMS 2 – 3.
SAFFRON STRANDS a pinch (optional).

FOR GARNISHING:
RAISINS 25 gms.
ALMONDS slivered 12 – 15.
CASHEWNUT’S chopped 12 – 15 (optional).

Method: (1)

Dry fry the SEMOLINA /SUJI in a Kadi till lightly BROWN, don’t burn. Add 2-3 tbspns of CLARIFIED BUTTER/GHEE and mix and fry well with the SUJI for 2-3 mins on low to medium heat. Next add the SUGAR and mix well till its partially disolved. Now add 2 cups water stir well and when it starts bubbling, cover to avoid burning yourself. Open after a minute or two once u see its leaving the side of the pan give it a good stir and taste the sweetness add if required. Cook on MEDIUM HEAT for 5-6 mins stirring and making sure it doesn’t burn or stick to the bottom of the PAN.
If u feel its still not done then add WATER accordingly and stir well keeping the flame on MED/LOW till the HALWA is cooked. It should be with the first 2 cups of WATER but, everyone has their own preferences. Once you feel it’s done add in your ALMONDS etc (optional) mix well and remove. If using SAFFRON STRANDS warm 1/4 cup milk and soak the STRANDS for 10-15 mins. Add to the SUJI along with the ALMONDS etc. Or if not adding, just pour in the Saffron milk a few mins before u remove the Suji and give it a good mix allowing it to combine well with the HALWA. The end result ….. the SUJI should be DRY and MOIST at the same time.

UR SUJI HALWA IS READY ….. ENJOY!!!

■☆☆☆■☆☆☆■☆☆☆■

METHOD: (2)

FOLLOW every step given above only in place of adding WATER u add MILK in the same quantity for a dry version cooked in Milk. If u want it like a porridge add extra milk or water, or, equal quantities of both and make it to your desired consistency…

Foodie Regards,
Rhonda Lackman🍽

Hi all. Today sharing.my kinda
“MUTTON CHOPS” hope you all like it.

INGREDIENTS:

MUTTON CHOPS 10 – 12 ….. to be cut, cleaned and washed thoroughly. POTATOES 3 – 4 to be cut into thick roundals.
ONIONS 6 medium – to be sliced fine. GREEN CHILLIES 6.
GINGER 1/2″ – to be sliced very fine.
GARLIC CLOVES – to peeled and
cut into 1/2 lengthways.
PEPPER CORNS 12.
CARDAMOMS 15 – to be lightly crushed.
PEPPER POWDER – 1 tbsp.
CORIANDER and FLOUR 2 tbsps each.
THE JUICE OF A LIME.
OIL and SALT accordingly.

METHOD:

Heat OIL till hot add the CARDAMOMS, PEPPER CORNS and when they stop spluttering add the Chops, SALT and cook on HIGH HEAT open for 5 mins. Keep mixing in between. Next cook on LOW HEAT covered for 5 mins. Open and allow the MEAT to cook and BROWN in its own juices. If sticking at the bottom use a sprinkling of water and remove the residue and continue BROWNING. Now add all the ONIONS, GINGER and GARLIC and cook covered on HIGH HEAT for 5 mins, stir occasionally to prevent it from burning and getting touched. Add 2 cups WATER, close the lid and after full PRESSURE has reached cook on sim for 12 mins. Release the PRESSURE and open immediately. Stir, check the SALT add if required. Next add the POTATOES and let them cook in the GRAVY for 3 mins. Add 2 cups WATER and cook on sim for 5 mins after full PRESSURE has reached. Open after the PRESSURE drops itself. Stir lightly, remove one cup of gravy and add the Flour and the Coriander pwd to this, mix well making sure there are no lumps. Pour this back to the curry, mix lightly and if more GRAVY is required add WATER accordingly. Next add the tbsp of BLACK PEPPER pwd (or add accordingly), the GREEN CHILLIES slightly slit (optional) and the juice of a LIME. Mix lightly and cook for 5 mins more allowing the gravy to thicken well. Turn the STOVE OFF.

UR YUMMALICIOUS MUTTON CHOPS

ARE READY ENJOY!!!

Foodie Regards,

Rhonda Lackman🍽