Aamras Ki Kadhi – Who wouldn’t want to be replenished with the tingy- tangy sensational mango savor on a hot summer afternoon? Here the pulpy mango spill is added to buttermilk and prepared in a traditional way to excite the taste receptors to the maximum acme! Though fruit can be consumed in any form, this home- flasked sap is my all- time favorite recess drink.
In this blog, I will be sharing a recipe that is quite close to my heart and it is so simple that very a kid can make it. It has been one of my all-time favourite snacks. I taking about muri mixture also known as Murmura mixture or kurmura mixture.
Kurmura Mixture Dish | Image Resource : archanaskitchen.com
This was the first dish that my mom taught me. I eventually became very really good at make it. I made it for my friends, family and even for my teachers. I still remember my friends calling my the “kurmura expert” which I am.
The best about this dish is that it is cheap, you can create it any time any where, you don’t have to cook it, It is really tasty and it is not a junk food. This is a perfect tea snack for guys. You don’t even need a kitchen for this dish. You can practically make it by sitting on your sofa and watching your favourite sports game. To create a muri mixture you just need basic mixture that will be most probably present in your kitchen(If you have one).
– Kurmura a.k.a Puffed rice : 2 cups.
– Lime juice : Half a Lemon.
– Roasted Peanuts : 2-3 tbsp.
– Finely chopped Coriander : 2 tbsps.
– Peanuts : 2 tbsps (Optional).
– Red Chilli Powder : Half a tsp.
– 1 Finely chopped Onion.
– 1 Finely chopped Tomato.
– 1 Grated or finely chopped Carrot.
– Raw Grated mango slice.
– Any sort of khara mixture.
– Chat Masala : 1 tsp(Optional).
– Salt to taste.
Method of preparation :
-Take the roasted Peanuts along with finely chopped Coriander,Onion,Tomato,Carrot in the bowl.
– Mix the ingredients well and create a mixture.
– Add chilli powder, salt and lemon juice to the bowl of mixture.
– While adding lemon juice constantly check the taste to get the desired effect.
– Do not make it sour
– Add murmura to the mixture.
– At last add chat masala to it and mix it well.
Murmura Mixture | Image Resource : raindropsbasmatirice.wordpress.com
Your murmura mixture is ready to serve… Enjoy.
In this blog, I’m going to share with you my Dad’s “Kolhapuri Tambda Rassa” Recipe.
You require 15 minutes for preparation and 45 minutes for cooking. Let me assure it is worth all your hard work.
– 1 Kilo of Mutton,
– Red Chilly Powder (1 Tbsp)
– Oil (1 Cup)
– Two Tomatoes
– 3 Medium size Onions
– Coriander Leaves
– Ginger (One inch)
– Garlic (8 to 10 Cloves)
– Turmeric Powder (1/4 Tsp)
– Salt (2 Tbsp )
– Sesame Seeds (2 Tbsp )
– Four Black Cardamom
– Fresh Coconut (2 Tbsp )
– Dry Coconut (2 Tbsp )
– Coriander Powder (1 Tbsp )
– Cumin Powder(1 Tbsp )
– 3 to 4 Black Pepper
– 3 to 4 Cinnamon Sticks
– 4 to 5 Cloves
– Poppy Seeds (1 Tbsp )
– Sesame Seeds (2 Tbsp )
– Ghee (2 Tbsp )
– Kolhapuri Masala (2 Tbsp )
Time for Kolhapuri Tambda Rassa:
– Wash the mutton pieces thoroughly with clean water.
– Take a bowl, mix turmeric powder along with salt & ginger-garlic paste and create a mixture.
– Mix the mutton pieces with this mixture
– Next step is to marinate the mutton and keep it aside for 60-70 minutes.
– Take a pan and heat the oil in it.
– Add the above mentioned quantity of Cinnamon Sticks, Garlic cloves, Black Peppers, Dry Coconut, Sesame Seeds, Onion cut lengthwise.
– Fry them until the onion turns light brown. Then put the fried mixture in the grinder
– Add a little water to the mixture before grinding to make a paste.
– Now Heat oil in a bigger pan.
– Put finely chopped bay leaves,cloves,cinnamon,pepper,poppy seeds,onion into the oil. Fry them until it turns light brown, And then add some tomatoes.
– Now add the marinated mutton pieces and salt
– Stir the mixture well, close the pan with a lid and add pour little water on the lid.
– Now when the water starts to boil, Close the lid and let it cook.
– After 10 minutes check the mutton, if it is half cooked add Kolhapuri Masala and the grinded mixture.
– Add 1 tablespoon Ghee.
– Cover the pan with lid allowing it to cook for around 30 minutes.
– Turn off the gas , cover dish tightly for 20 minutes.
– Garnish your dish with freshly chopped coriander.
– Your Kolhapuri Tambda Rassa is ready to be served with Bhakris or Chapatis (I would also recommend Dahi Kanda & Lemon Wedges to make the dish more enjoyable).
Bedekar Puneri Misal Pune : Bedekar’s is one the foremost Indian brands today and they own a charming eatery in Pune which is must try for every foodie. The Misal here is the yummiest in the town and I make sure I visit here as often as I can for the spicy and delicious food. I suggest everyone who visits Pune should try it.
Bhakarwadi Pune : I am actually crazy about food and love to taste anything new. When I tasted the Pune’s special snack, bhakarwai, I should say that I became a fan for that dish. That crispiness, the taste of sweet, salt and spice together was simply superb. I even asked the recipe for this dish and planned to try it back at home!
Having a North- Indian sister- in- law is so continently good for you get to taste the opulent northern dishes. That’s how this five- spices delight reached my palate and it’s my all time favorite the dish is so special cause the five spices are added as seeds to get the brittleness of its coats. With the brinjal and potatoes radiating the heated oil blaze, the oil- bruised coriander leaves taste heavenly with some spicy Hyderabad Biryani.
I have always been a great fan of tasty food. The cuisine of the south and the countless variations have astounded me. Here I am sharing with you the simple recipe for the popular Hyderabadi Biryani.
Basmati Rice- 1.5 Cups
Salt- To Taste
Bay Leaves- 2
Black Cardamoms- 2
Green Cardamoms- 10
Cinnamon- 3 inch stick
Oil- 1.5 tbsps
Caraway Seeds- ½ tsp
Onions -5 (sliced)
Red Chilli Powder- 1 tbsp
Garlic Paste- 1 tbsp
Ginger Paste- 1 tbsp
Fresh Coriander Leaves- 2 tbsp
Fresh Mint Leaves- 2 tbsp
Pure Ghee- 4 tbsps
Yogurt- 1 Cup
Saffron- A few strands soaked in milk
Method of Preparation:
- In a deep pan, take 5-6 cups of water. You must then add drained rice, bay leaves, salt, 7-8 black peppercorns, five green cardamoms, one cinnamon stick and cook it until it is three fourth cooked. Drain and keep it aside.
- Now, you must heat oil in a Kadai and deep-fry half of the sliced onions in this Kadai until they turn golden brown. Drain away the oil and place the onion slices on an absorbent paper or tissue to get rid of the remaining oil.
- Take caraway seeds, cinnamon stick, green cardamom, cloves, and peppercorns in the mixer and grind it to a fine powder.
- In a bowl, transfer the mutton pieces, ginger paste, and garlic paste. Add salt, spice powder, half of the fried onions crushed, red chilli powder, yogurt, half of the mint leaves, coriander leaves and one-tablespoon oil and mix. Keep this aside for marination of the meat. You will need to marinate this for a minimum of two hours.
- In a pan, heat two tablespoons of ghee. Add cinnamon and black cardamom in this pan. Sauté until the spice emits a fragrance. You can then add onion slices and sauté until golden brown.
- Add marinated mutton and cook on high flame for three or four minutes. You must then cover and cook until the meat is almost fully done.
- Take a thick-bottomed pan and heat ghee. Spread one layer of rice on this pan. The next layer should be of mutton. Top it with a layer of remaining mint leaves. Repeat the layers of rice and mutton. The topmost layer should be of saffron. Cover the pan and cook until the Biryani is thoroughly done.
- Serve it with your favourite Raita.