supu's cooking

Ingredients: For pressure cooking 1.        250 grams mutton with bones 2.        12 shallots (small onions) 3.        1 ½ tbsp ginger garlic paste 4.        1 tsp red chilli powder 5.        1 tsp black pepper powder 6.        ½ tsp turmeric powder 7.        1 ½  tsp coriander powder 8.        ½ tsp garam masala 9.        Salt (required amount) 10.     ⅓ cup water For Final Roasting 1.        1 tsp cumin seeds 2.        1 tsp  fennel seeds 3.        2 sprigs curry leaves 4.        Some freshly grounded pepper(optional) 5.        2-3 tbsp oil. For Making Mutton fry: 1.        In a pressure cooker , add all the above ingredients mentioned for pressure cooking . And cooked it on a medium flame for 20 minutes (approx. 10 - 11 whistles I got) or till mutton is 90% cooked . 2.        Now heat a kadai by adding 2-3 tbsp of oil . Once the oil is heated, add 1 tsp cumin & fennel seeds . Once it splutters, add curry leaves and

1.        Falafel is a traditional Middle Eastern food that most likely originated in Egypt and a form of street food . 2.        It is a deep-fried ball, doughnut, or patty made from ground chickpeas, fava beans, or both. 3.        It is commonly served in a pita, which acts as a pocket, or wrapped in a flatbread known as taboon; "falafel" also frequently refers to a wrapped sandwich that is prepared in this way.  Ingredients: 1.        ½ Cup chickpea (soaked and water drained) 2.        1 Small size onion (roughly chopped) 3.         Few coriander leaves (chopped) 4.        3-4 Garlic pods 5.        1 tbsp  rice flour 6.        ¼  tsp cumin 7.        ¼  tsp black pepper 8.        ½ tsp coriander 9.        ½  tsp red chilly powder 10.    ½  tsp salt 11.    Oil to deep fry. For Making Falafel: 1.        In a Mixer jar except oil add all the above ingredients and grind it to a fine dough consistency . Don’t add      muc

Tip 1: Excess salt in biryani:  Suppose you find salt to be excess in biryani just add lemon juice to it and give a gentle mix. This mild sour taste will balance the excess salt. Ratio approx 1.5tsp of lemon juice for 1 ½ cup of rice. Tip 2: Less salt in biryani: Suppose you find salt to be less in biryani just mix required amount of salt in lemon juice and add it to the biryani and give a gentle mix. So that salt will evenly get added.   Ratio approx 1.5tsp of lemon juice for 1 ½ cup of rice. Tip 3: Soak chickpeas in hot water if you forget to soak it ahead of time. In this way, only 3 hours of soaking is needed. Tip 4: Do not wash the mushrooms with water as it will absorb the water . Clean it with a damp cloth instead. This way the preparations will not be soggy. Tip 5:   Remove oil residue from nonstick dosa tawa: Using a tissue clean the nonstick dosa tawa or paniyaram pan immediately after removing it from the stove this method help

Ingredients: 1.       1 ¾  Cup of chickpeas/ chana (pressured cooked) 2.       2 Medium size onions (Finely chopped) 3.       2 Medium size tomatoes (Blanched & chopped) 4.       ½ tsp fennel seeds 5.       1 tbsp ginger garlic paste 6.       ½ tsp coriander powder 7.       ½ tsp turmeric powder 8.       1 tsp chilli powder 9.       ½ tsp Kashmiri chilli powder 10.   ½  tsp garam masala 11.   1 tbsp chana masala powder 12.   Salt to taste 13.   2 tbsp oil To know about the blanching process, please visit the below link. https://supriyalakshminarayanan.blogspot.com/2018/08/home-style-pav-bhaji.html For Making Chana Masala   1.       Heat a kadai by adding 2tbsp oil. Once the oil gets heated, add ½ tsp fennel seeds & allow to splutter. 2.       Now add finely chopped onion and sauté well till it becomes translucent . 3.       Then add 1 tbsp ginger garlic paste & sauté till the raw smell goes away. 4.     Then add chop

Ingredients: 1.    2 Cups wheat flour 2.    Some mint leaves, coriander leaves &1 green chilli (made as coarse paste) 3.    ¼ tsp turmeric 4.    ¼ tsp kashmiri chilli powder 5.    ½ tsp ajwain(palm-crushed) 6.    A pinch of garam masala 7.    Salt to taste 8.    Water as Required 9.     O il to fry & to roll poori For Making Masala Poori Dough   1. In a mixing bowl add   ·          2 Cups wheat flour ·          Some mint leaves, coriander leaves &1 green chilli (made as coarse paste) ·          ¼ tsp turmeric ·          ¼ tsp kashmiri chili powder ·          ½ tsp ajwain( hand-crushed ) ·          A pinch of garam masala ·          Salt to taste ·          2 tsp oil And mix it well. Now add water little by little and knead in to a stiff dough & rest it for 10 minutes by covering the bowl.                              2.    Remember that the  Poori dough should be neither soft nor too hard .  So be careful w