Thursday, April 26, 2007
Wednesday, April 25, 2007
1 cup yogurt
pinch of jeera and methi powder
beat yogurt and mix water if u like.add cucumber,lime juice,salt,jeera and methi powders,chilli powder.
mix thoroughly.eat it as it is.
it is a good healthy meal .
it is a grt dieters meal.
Tuesday, April 24, 2007
add one part of potato curry and the half fill it with the left over omlette peices.
cover it with another slice.enjoy ur breakfast.
Monday, April 23, 2007
rub the inside of oven with butter and dust it with maida.dust the extra flour out.keep it aside.
Friday, April 20, 2007
Thursday, April 19, 2007
4 boiled eggs
1 big onion
1 cup tamarind juice
jeera and methi powder
1 sp mustard
heat oil in a pan.add allthe seasoning ingreadients .fry finely chopped onions till light brown.
ad green chillies
add tamaringd juice.cook till the raw smell in the tamarind juice goes.
add eggs and let it cook for 5 to 10 minutes.
add jeera and methi powder. garnish with cilantro.
1 cup milk
1 piece of jaggery
finely chopped onions
1 sp mustard
peel the skin of bottle gaurd and cut them into small cubes.
microwave them for 6 minutes or till soft.
make tempering with all the ingredients.
when it statrs spluttering add onions,turmeric powder and salt.
cover it and stir in between till the onions r done.
add bottle gaurd pieces and jaggery,chillies powder.
slowly water comes out of it.
cook till the water is evaporated.
check for salt ,sweet and spiciness.
add if required.now add milk stir it well.
put on high flame.
when the curry starts giving out bubbles,switch off the stove and serve with hot rice..
it tastes good when mixed with ghee.
Wednesday, April 18, 2007
3 scoops any ice cream
2 apple slices
any fruits for garnish
small stick butter
1/2 sp sugar
heat butter in a pan.add sugar and stir it for a minute.add vanilla essence.
fry apple slices for 3 mintes.
place 3 scoops of icecream in a plate
add apple slices and left over sauce in pan.
drizzle maple syrup on ice cream.
dust with nutmeg powder
garnish with the fruits u have.
Tuesday, April 17, 2007
BITTER GAURD FRY(kakarakaya):
there r 2 types of fries in this
this is really very very spicy and can be stored for about a month.my mother inlaw tought me this recipe.she is an execellent cook .its very delicious and goes with mudda appu(plain dal)
bitter gaurd 5 or 6
1 cup butter milk(prefer sour)
3 garlic cloves
tamarind an inch piece
3 spoons red chilli powder
donot cut the bitter gaurd.puit the bitter gaurd as it is in the pan and pour butter milk,salt,tamrind turmeric .
cook till tender
drain the excess liquid and cut it into pieces
heat oil in a apan and fry the bittergaurd
mash the garlic along with chilli powder and add salt to it
add this powder to the piece and simmer or 2 minutes.
u can store this in an air tight container at room temparature.
this can be as a sidedish in idles,rice,dal...goes with everything.
1sp dhania(coriander seeds)
1sp pachisenagapappu(yellow dal)
1sp uradh dal
1 sp sesame seeds
1 sp coconut powder
1 sp jeera
7 or 8 dry red chillies
roast all of the abt with out oil ( shoulnt become brown)and let them cool.
grind them to powder and add salt or chilli powder till required
cut the bitter gaurd pieces fry them in oil and add this powder and again fry them for abt 5 minutes.
1/2 cup senagapappu
2 spoons grated coconut
3 green chillies
1 sp jeera
1/2 spoon mustard
1/2 sp jeera
1/2 sp black gram
3 dry red chillies
soak senagapappu for 3 hrs or over night.
heat a spoon of oil.fry green chillies and jeera.
grind senaga pappu,chillies and jeera.
pour 3 spoons of water.add grated coconut and salt.grind it again if u want.
goes with idle,dosa,pesarattu,upma,utappam...
to prepare the stuff(sweet balls) put in oil and fry till brown....
jaggery 4 medium cubes
to prepare the batter for dipping the balls
rice 1 cup
blck gram(urad) 1/4 cup
pinch of baking soda
prepare this batter when u want too make them.donot store it.if the batter is left in refridgerator ,the batter will raise and become dosa batter .
soak rice and black gram over night.grind it in a food processor into a smooth paste(as dosa batter).
add salt and baking soda.
cook the chana dal and mash it into a fine paste.the paste should be very thick.
make pakam(syrup) with jaggery .drip little syrup into a plate with water .u should be able to make a soft ball out of it.now it is ready and u can pour this into the cooked dal.add cardamom and cocnut.
when it becomes a thin paste and u when feel it not possible to make ball,cook it on very low flame till thick.
stir it continuosly with out burning it..
let it cool and now make balls out of it.
apply oil for ur palms while making balls so that they don't stick.
heat oil in a pan.
dip the balls into the batter.
put in oil and fry till brown....
Sunday, April 15, 2007
1 sp toor dal
5-6 dry red chillies
1/2 sp coriander seeds
1 sp pepper corns
1 sp dry curry leaves
roast everything in 3 drops of oil.
grind them and store in an airtight container.
Friday, April 13, 2007
1 sp urad dal
1 sp jeera
groundnuts 1 hand full.
6 green chillies
tamaring 4 or 5 flakes
2 flakes garlic
chop cabbage into very very thin pieces.
add 2 sp salt to chopped cabbage and mix it with ur hand.
set it aside.(u do this because salt will absorb all the raw smell and water from cabbage)
heat a sp of oil and fry jeera,green chillies,tamarind and ground nuts.
grind 2 flakes of garlic,jeera,green chillies,tamarind,ground nuts into a fine paste.
set it aside.
now take little portions of cabbage and squeeze with ur hand tightly.all the water comes out while u r squeezing.repeat it till ur done.
add the cabbage to the mixture.stir well.
in 1 sp oil fry mustard,curry leaves,urad dal.
pour it over the chutney and mix together.
it tastes good with rice.
Thursday, April 12, 2007
1 onion shaan chicken curry masalamix.(just try it .u'll know the taste)
4 or 5 green chillies
red chilli powder
ginger garlic paste
coriander powder 1 sp
shaan chicken curry masalamix.(just try it .u'll know the taste)
curd 1 sp
marinate chicken for 1/2 hr in fridge.
marinate chicken with salt,ginger garlic 1/2 sp,red chilli powder 1/2 sp,1/4 sp oil and 1 sp curd.
heat oil in a pan
fry onions and green chillies.
add ginger garlic paste and fry for a minute.add tomatoes and fry till the oil comes out.
add marinated chicken and shaan chicken curry masala mix.
cover it.water comes out from the chicken.remove the lid.cook till water is evaporated on very low flame.
add coriander powder . stir well.cook till well done.
garnish with cilantro. u may add 1/2 cup of water if the chicken is not properly cooked.
chicken1 pound or 3/4(with bones and skinless)
ginger garlic paste
onions 1(cut long)
tomato 1(cut long)
hyderabadi biryani masala 1 tsp(mdh)(this adds good flavour to ur biryani)
bay leaf 1
cinnamon stick 1/2 inch stick
basmati rice 2 cups
cook basmati rice and let it cool on a plate.
marinade chicken for 1/2 hr in the fridge.
marinade chicken with 1 sp ginger garlic paste,salt,garam masala,1 sp curd
heat oil in a pan fry bay leaf,cloves,cinna stick,elachi
set it aside.
heat oil in a pan.fry onions and tomato .add a pinch of turmeric.put dhania powder and 1 sp hyderabadi biryani masala.put marinated chicken .
cover with lid for 5 minutes.
water comes out slowly.
when water is coming out remove the lid.
water should get evaporated.(this is the main part because gravy should not mess the rice)
when u remove the lid add the mixture of bay leaf,cloves,elachi and cinnamon.
let the chicken cook well on a very very low flame.do not pour water .it does not give u much taste.
in a big pan heat 1 sp oil and add a layer of rice
then a layer of chicken on the top
again a layer of rice
again a layer of chicken on the top.
repeat it till ur done.
cover it for 10 minutes and cook on a very very low flame like "2".
gently fold it twice or trice and shake it for 2 or 3 seconds.
convert it into a serving dish.
when u start serving the curry will automatically mix with rice.
goes good with raitha and nonveg curry and also aloo kurma.
this chutney goes good with idle,dosa,garelu,punugulu,bajjilu etc.....
4 green chillies.
4 flakes of tamarind(or to ur taste)
ginger 1 inch peices -5
1 sp jeera
1 sp uradh dal
1 sp chana dal
fry jeera,urad,chana dal,dhania,curry leaves and set them aside.
in the same pan add 1/2 sp oil and fry green chillies,tamarind,ginger.
when ginger stsrts shrinking remove from the pan and let them cool.
grind all together,seasoning and ginger mixture.
add salt add pour water if necessary and grind to a smoth paste.
i like to have road side punugulu with the allam chutney.its mouth watering.....but i miss my place vijayawada where i get them.my husband like punugulu.
1 cup urad dal
1 cups rice
salt to taste
soak dal and rice over night .and grind them in a food processor.
add salt .
pour oil in a pan up to 1 1/2 inch height.
to save oil use a small pan so that u can use less oil.
the level will increase .
take batter into ur hand and keep on moving ur hand to leave small balls into the pan.
see that there is room for all and remove it after it form a thin white layer.put them on a paper towel to absorb access oil.
repeat the process . till u complete the batter.
again fry them till golden brown.
frying them twice has an advantage of even cooking.
or else they r good on the out side and doesnt cook well in the inside.
have it with chutney.
I made bread halwa with white bread .but i didn't like the taste.i tried with hawaiian bread the taste was really good.
2 rolls of hawwain bread.
2 sp ghee
1 cup sugar(or as required)
1 1/2 cups milk(6 -7 tsp sugar)
badam,cashews,raisins for garnish.
roast the chashews and raisins in a spoon of ghee.set it aside.
make hawaiian bread into pieces.
fry it in 1sp ghee for 3 minutes or till it starts shrinking.
add milk and sugar.let it cook for 6 to 8 minutes on very very low flame.
let the milk reduce.check for sugar.add if required.
add ghee and cook till the ghee seperates from the mixture and leaves the pan.
garnish with almonds,raisins,cashews.
actually this tastesgood if adequate amount of sugar is used.