FOODIEMANIA

Carrot Ladoo is an Indian sweet that is often prepared to celebrate festivals. It is a very healthy and delicious sweet dish .It is a quick and easy recipe. Ingredients: Grated Carrot – 2 cups Ghee – 2 tbsp Desiccated coconut – 1 cup Condensed milk – 1/2 – 3/4 tin, adjust according to your taste Cardamom powder – 1/2 tsp Cashews – 1 – 2 tbsp, broken Desiccated coconut –1/4 cup, to roll the laddus Method of Preparation: Heat 2 tbsp ghee at medium heat. Fry cashews until golden and set aside. Add grated carrots to the hot ghee and saute for 10 – 12 minutes till soft and raw smell leaves.   Then Add desiccated coconut and cook for a few minutes.   Next add condensed milk and mix well. Cook for 5 – 6 minutes until the condensed milk is all absorbed. Add cardamom powder and mix well. Switch off the flame. Add fried cashews. Mix well. Cool the mixture slightly.   Grease your palms, shape into balls and roll in desiccated coconut. ** Saute the carrot

Biryani is a South Asian mixed rice dish with its origins among the Muslims of the Indian subcontinent. It is popular throughout the Indian subcontinent. Across India one can find different varieties of biryani made in their own regional style. It is made with spices, rice and meat (chicken, mutton, beef, prawn, or fish) or vegetables. Sometimes egg is also added. Biryani is an Urdu word derived from the Persian language. One theory is that it originates from birinj, the Persian word for rice. Another is that it derives from biryan or beriyan, to fry or roast. Ingredients:  For  making Rice : Jeerakasala rice / Kaima rice - 2 cups Ginger, minced- 1 tsp Garlic, minced- 1 tsp Cardamaom Cinnamon Cloves peppercorns Ghee- 2 tbsp Water- 4 cups Lemon Juice – 1 tbsp Salt- to taste For Marinating Chicken : Chicken - 12 pieces Ginger-Garlic paste- 1 tbsp Turmeric powder- ¼ tsp Chili powder- 2 tsp Fennel powder- 1 tsp Coriander powder- 1 tsp Garam Masala- 1 tsp Lemo

Tomato Rice is a yummy South Indian dish perfect for lunch. It is very delicious and easy to prepare. In this Rice cooked with spicy - tangy mixture of sauteed onion, tomato, coriander leaves & Indian spices. Kids will love to have it. Ingredients: Basmati Rice - 1 cup Onion - 2 Ginger garlic paste - 1 tsp Ripe juicy tomatoes - 3-4 (medium size) Green chillies - 2 slit Turmeric powder -1/4 tsp Chilli Powder - 3/4 tsp Garam masala powder -1/2 tsp  Coriander leaves - 2 tbsp finely chopped Salt as needed For the seasoning: Oil - 3 tbsp  Bay leaf -1 Cloves -2 Cardamom -1 Peppercorns - 1/2 tsp Cinnamon - 1 inch piece Method of preparation: Soak basmati rice for 20 minutes, drain the water completely and keep it aside. Chop tomatoes and cut onions lengthwise. Heat oil in a pan, add bay leaf, cloves, cinnamon and cardamon. Fry for a few seconds and then add thinly sliced onions. Saute till onions become slightly golden brown.... Add ginger garli

Trivandrum Chicken Fry is a Crispy fried chicken.. It is a spicy recipe and easy to make. You should use coconut oil for frying chicken to get the actual Kerala chicken fry taste. This can be served with hot rice, Chapati, kerala porotta etc. Ingredients: Chicken - 1 kg Chilli Powder - 3 tbsp Ginger - 1 inch piece, chopped Garlic - 10 cloves Small Onions - 10 Fennel - 1 tbsp Garam Masala - 1 tsp Lime Juice - 2 tblsp Red Food Colour - 1/4 tsp All purpose flour Flour - 2 tbsp Corn flour - 2 tbsp Curry leaves - 2 sprigs Salt     - To taste Coconut Oil For frying  Method of preparation:  Wash and clean the chicken. Cut into large pieces and make gashes in it. Grind chilli powder, garam masala, ginger, garlic, onions and fennel into a paste. Add the lime juice and red food color to the ground paste and rub the chicken pieces with it. Keep in a cool place for 4 hours. Sprinkle the all purpose flour & cornflour over and add curry

Osmania Biscuit is a popular tea biscuit in Hyderabad, Telangana. It is named after the last Asaf Jahi ruler of Hyderabad State, Mir Osman Ali Khan. It is a very soft tea biscuit made with a mix of all-purpose flour, custard powder and milk powder combined with butter - sugar mix flavoured with cardamom and baked with some glazing over the top with milk and saffron mix. This gives a nice lemony yellowish colour to the biscuit. Ingredients: Butter -120 g Powdered Sugar - 80 g Milk - 20 ml All purpose flour -200 g Custard Powder- 10 g Milk Powder - 10 g Cardamom Powder - 1/2 tsp Baking Powder - 1/4 tsp Salt - a pinch For the Milk wash: Warm milk - 1/2 cup Saffron - a pinch Method of Preparation: Preheat oven to 180 degrees. Add saffron to the warm milk & mix well. Keep it aside  Take a bowl add butter & powdered sugar. Mix it well till creamy & add milk mix it. Take another bowl, Sieve together all purpose flour, custard powder, milk pow

Ingredients: Oats - 1 cup (Dry roasted) Water - ¾ cup Lemon Juice - 1½ tbsp Turmeric Powder - ¼ tsp Salt – to taste Oil – 2 tsp For Tempering: Mustard – ½ tsp Urad dal – ½ tsp Roasted gram dal – 1 tsp Roasted peanuts – 2 tbsp Dry red chillies – 2 Green Chillies – 2 Curry leaves – 1 sprig Asafoetida – 1 tsp Method of Preparation: Heat oil in a heavy bottomed pan, Add mustard seeds & allow it to splutter. Add urad dal & roasted gram dal to it & allow it to turn lightly red…. Then add peanuts and fry for a minute.   Add dry red chillies, green chillies, Curry leaves & Asafoetida…and mix well Add turmeric powder & mix well Add water & salt and bring it to boil. Add oats & mix well….. Reduce the flame…. Cook covered for 4-5 mts Once it gets cooked and is fluffy switch off and then add lemon juice and give a quick stir…..

Ingredients: Oats - 1 cup Carrot - 1, cubed French Beans - 5-6, string and chop into pieces Green peas - handful (optional) Onion - 1, finely sliced Green Chillies - 2, slit Ginger - 1tsp (grated) Turmeric powder - 1/2 tsp Salt to taste Water - 1 cup Ghee - 2 tsps Oil - 2 tsps Coriander leaves - 1 tbsp, finely chopped Mustard seeds - 1/2 tsp Cloves - 2 Cinnamon Stick - small piece Star Anise - 1 Cardamom - 1 Bay Leaf - 1 Cashew nuts - 4-5 Curry leaves - 1 sprig Method of Preparation: Dry roast the oats for 5 minutes and cool & keep it aside Heat oil and ghee in a heavy bottomed vessel. Add mustard seeds and allow to splutter.  Add whole spices, cashew nuts and curry leaves and saute for a minute on low to medium flame. Add the onions, ginger and green chillies and saute for 4 minutes.  Add carrots, beans & green peas and saute on medium flame for 4 minutes. Add turmeric powder and salt and mix. Pla

Ingredients: Aval (rice flakes) - 1 cup   Onion (medium) - 1 Green Chillies - 2 Ginger - 1 inch piece Lime juice -1 tsp Curry leaves - Few Dry red chillies - 2 Mustard - 3/4 tsp Urad dal - 1/4 tsp Oil - As needed Method of Preparation: Wash & Drain the Aval (rice flakes), Keep it aside Heat oil in a pan, Splutter mustard & urad dal.... Add Onion, Ginger, Green chillies & curry leaves.... Saute for 2-3 mts Then add Aval (rice flakes), Lime juice & Salt..... Saute very well Switch of the flame when it is done... Serve hot.....

Ingredients: Prawns - 250 g Turmeric Powder - 1/2 tsp Chilly Powder - 2 tsp Red chilly flakes – 1 tsp Vinegar – 1 tsp Corn flour - 3 tbsp Salt - to taste Oil - For frying Method of Preparation: Clean & Wash the prawns & Pat dry.. Marinate the Prawns with turmeric powder. red chilly powder & salt.  To this add vinegar & mix well. & Keep it aside for half an hour. After half an hour take the prawns & add red chilly flakes & corn flour to it & mix well Heat oil in a frying pan. Shallow fry the prawns. Turn occasionally. Fry until they are cooked & golden brown in color

Ingredients: Bread - 10 slices Coconut grated - 1 cup  Sugar - 1/2 cup Method of Preparation: Remove four sides of each bread Crush the bread pieces in a blender Dissolve sugar in little water to get a thick consistency Mix all the ingredients together with your hands & make into a smooth dough Make small balls out of it & keep it aside Heat oil in a fry pan & deep fry these balls in a medium heat till golden brown.