Tag Archives: indina cuisine

Thinai Kesari / Foxtail Millet Kesari

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Already I have shared a video of making palm jaggery syrup using PalmJaggery from Ekgaon, an online grocery shopping platform where the products are directly from farmers to customers. Palm jaggery was of high quality and liked the texture, fragrance and now again it’s Thinai / Foxtail Millet from them.

Also check out my Rava Kesari / Semolina Kesari, Aval Kesari / Poha KesariSemiya Kesari  / Vermicelli Kesari and Paal Kesari / Milk Kesari

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Thinai Kesari / Foxtail Millet Kesari

Coming to Foxtail Millet / Thinai Arisi, at times when I feel bore to use to rice and shift to millets, so I use to have millets at home on regular basis. When thought of making something with this Thinai, I liked to make a sweet, melting in the mouth due to the monsoon here in Bangalore, India. This resulted me in making my all-time favorite.

CLICK HERE for more sweets recipes and CLICK  HERE for more breakfast recipes

Thinai Kesari was too heavenly, that kept melting in mouth. Usually I like the kesari to be in melting consistency, so just like that I have ground the millet to coarse granules and prepared this kesari. Let me share the recipe…

Ingredients:

  • Thinai Arisi / Foxtail Millet – 1 cup
  • Sugar – ¾ cup
  • Ghee / Clarified butter – ¼ cup
  • Red food colour – ¼ tsp
  • Cashew nuts – 10 nos
  • Raisins – 5 nos

Making of Thinai Kesari / Foxtail Millet Kesari –

Preparation:

  • Grind the Thinai Arisi / Foxtail millet to a coarse powder (for getting mashing consistency) and keep it aside.
  • Heat a kadai, add a tsp of ghee/clarified butter, add the coarsely grounded thinai arisi / foxtail millet, fry until they turn golden brown.
  • Transfer it to a plate, spread it and bring it to room temperature.
  • Heat 6 cups of water in a kadai, cover and bring it to boil.
  • Once it starts boiling, add the red color and add the roasted thinai arisi / foxtail millet little by little, cover and cook until the millet is cooked.
  • Once it’s cooked, add the sugar, stir until the sugar is dissolved.
  • Drizzle a tbsp of ghee/clarified butter and cook for few mins.
  • Meanwhile heat the leftover ghee/clarified butter in a kadai, add the cashew nuts, cook until it turns golden brown.
  • Add the raisins, along with cashew and cook until it doubles in size.
  • Transfer the roasted nuts along with the ghee/clarified butter to the kesari, give a stir.
  • Cook for 5 mins in medium flame, remove it from fire and transfer it to a bowl.

Serve hot. Goes out well along with breakfast, lunch, dinner or even it can be served in tea-time.

Perfect Mutton (goat) Gravy for Biryani / Side dish for Mutton Briyani / Briyani Kulambu recipe

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A perfect mutton gravy for Mutton Biryani, with very few ingredients which are available as default in all the Indian kitchens. A very easy, simple, less time consuming and finger licking gravy which goes out well with biryani, pulav, Idly, Dosa and Idiyappam. You can adjust the spice level, if you want it to be spicier. Let me share the recipe…

Mutton Gravy for Biryani

Mutton Gravy for Biryani

Ingredients:

  • Mutton – ½ kg
  • Onion – 3 nos
  • Ginger (1 “inch pieces) – 1 no
  • Garlic – 6 cloves
  • Tomato – 1 no
  • Flavored Spices (cinnamon, cloves, cardamom, star anise) – Each 2 pieces
  • Chilli powder – 1 ½ tsp
  • Coriander powder – 3 tsp
  • Cumin powder – 2 tsp
  • Turmeric powder – ½ tsp
  • Sesame oil – 1 tbsp
  • Salt to taste

Making of Mutton Gravy –

Preparation:

  • Clean the mutton pieces, drain the water and keep it aside.
  • Peel and finely chop the onions and tomato, keep it aside.
  • Crush the ginger-garlic using mortar and pestle. Keep it aside.
  • Heat oil in a pressure cooker, add the flavored spices, curry leaves and wait until they crackle.
  • Add the crushed ginger-garlic, onions and cook until the raw smell goes off.
  • Add the tomatoes and cook until they turn mushy.
  • Add the chilli powder, turmeric powder, coriander powder, cumin powder and cook until the raw smell goes off.
  • Add the mutton pieces followed by salt and cook for 5 mins or until the mutton gets blend well with masala.
  • Pour a cup of water and pressure-cook for 5 to 6 whistles or until the mutton cooked.
  • Remove the lid when the pressure subsides, cook in medium flame until the curry thickens and reaches the gravy consistency.
  • Garnish with coriander leaves.

Serve hot.

Do check out my Biryani collections and chicken gravy for biryani

Haleem / Hyderabadi Haleem Recipe / How to make Haleem at home – Ramzan recipe

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Haleem is one of them most important dishes of Middle East, Pakistani and India. Also one of the must to prepared dish for Ramadhan, it also most sold over the streets around the month of Ramadhan.

Haleem is slow cooking dishes which takes almost 4 to 5 hrs to prepare. It is prepared with wheat, barley, meat (chicken, mutton/lamb or beef), lentils and few spices.

It’s been very easy and simple to cook but only the times consumption in cooking process in very large. But I took just 2 to 3 hrs in the preparation of this Haleem. Let me the share the recipe…

Preparation Time: 20 mins

Soaking Time: 4 to 5 hrs

Cooking Time: 2 to 3 hrs

1 cup – 160 ml

Serves – 6 nos

Ingredients:

  • Meat (mutton/lamb) – 1 kg
  • Onions – 3 nos
  • Channa Dal / Split Black gram – ½ cup
  • Urad Dal (white) / White Lentil – ½ cup
  • Moong Dal / Green Lentil – ½ cup
  • Barley – ½ cup
  • Wheat Berries / Wheat / Kothumai – ½ cup
  • Garlic – 6 cloves
  • Ginger – 2” inch piece
  • Chilli powder – 1 ¼ tsp
  • Coriander powder – 4 tsp
  • Cumin powder – 3 tsp
  • Methi / Fenugreek powder – ½ tsp
  • Garam Masala – 4 tsp
  • Turmeric powder – ½ tsp
  • Ghee/Clarified butter – 2 tbsp
  • Oil – 1 cup
  • Coriander leaves – 3 stalks
  • Lemon – 1 no
  • Salt to taste

Preparation:

  • Soak all the lentils/dal and barley together for almost 4 hrs. Soak the wheat berries individually in a bowl for almost 4 hrs.
  • Roughly chop the mutton into pieces, wash the mutton pieces, drain the water and keep it aside.
  • Peel and thinly slice the onions, keep it aside. Peel and chop the garlic and ginger, crush them and keep it aside.
  • Boil the wheat berries with large amount of water, it takes almost 1 hr for boiling. Stir once in a while when it starts comes to the mashing consistency.
  • Meanwhile heat ghee/clarified butter in a pressure-cooker, add in the crushed ginger-garlic and saute them until the raw smell goes off.
  • Add in the mutton/lamb pieces and cook both sides for almost 10 mins or until they turn white in color.
  • Add in the soaked dal/lentils with 5 cups of water, bring it to boil and pressure-cook for 7 to 8 whistles.
  • Heat oil in a kadai, add in the sliced onions little by little and fry them until they turn brown in color. Drain the oil and transfer the onions to a plate. Keep it aside.
  • Remove the lid of the pressure-cooker, when the pressure subsides.
  • Remove the bones from the mutton pieces (it should be pressure-cooked as the meat should fall from the bones, else pour in water little more water and pressure-cook again for 2 to 3 whistles).
  • Pour in the boiled wheat berries (it should be mashed well), give a stir.
  • Add in the spice powders (chilli powder, turmeric powder, coriander powder, cumin powder, fenugreek powder, garam masala), half the quantity of the browned onions and salt, pour in 2 cups of water and mix them well.
  • Cook in low flame for 30 to 40mins.
  • Mash the meat with a wooden spoon while stirring the gravy once in a while.
  • Cook until the gravy thickens and the ghee/clarified butter starts floating on the top.

Garnish with the brown onions, finely chopped coriander leaves and sliced green chillies. Serve hot. Goes out well with any Indian Flat breads. I have served it with Naan and Ghee Rice.

For more Ramzan/Ramadhan/Iftar/Eid recipes, Click here.