indian kitchen

CABBAGE VADA

2008-02-23T00:32:00.000-08:00

1 cup finely chopped cabbage

2 green chillies roughly chopped

handful curry leaves finely chopped

1 cup besan(chickpea flour)

1/2 cup rice flour

2 tablespoons semolina(upma ravva)

salt to taste

chilli powder to taste

1 pinch ajwain(waamu)

1/8 teaspoon hing

1/4 cup soaked chana dal(or microwave it for 5 min and add to dough)

1 teaspoon finely chopped ginger

Mix all the ingredients well.add some water and make a thick dough.

U should be able to make a ball out of it.Don't worry if the dough is too sticky.

Take a ziplock bag or any flat surface and apply a drop of oil to the ziplock bag.

Apply some oil to ur palms and make a small ball out of ur prepared dough.

Put this on the zip lock bag and press with ur palms .

Fry it in oil .

Transfer it to a paper towel.

Serve hot with chutney or ketchup.

PEACH ALMOND SMOOTHIE AND AN AWARD

2008-02-21T15:59:00.000-08:00

Today i'm very very happy and i'm feeling proud to recieve this award.Dell of cookinganthecity passed this award with love.Thank u Dell for the award!!!!!!!!!!!!!!!!!!

I would like to pass this to
Jugalbandi
Kribha
Rina
Dhivya
Cham

PEACH ALMOND SMOOTHIE

3 peaches pitted and finely chopped

8 ounces orange juice

5 almonds

sugar to taste(optional)

1 spoon lemon/lime juice

Microwave almonds for 5 minutes on high and keep this aside.let it cool.remove the skin.

Blend together almonds,chopped peach.

To this add orange juice ,lemon juice and give it a quick stir.

add some ice cubes and serve chilled.

KALAKAND

2008-02-20T18:12:00.000-08:00

As of now i have 22 dessert recipes......I love love sweets....I have tried many recipes my home .But now ,I wanted to make some authentic Indian sweets by someway or the other without spending hours n hours ...I had a guest last week and felt like making something really Indian not which in my blog .. I searched for many....and finally tried the 20 minutes microwave kalakand...it really tasted great and now i wanted to share u this recipe .u can do this in two ways, by adding1)condensed milk + grated paneer2)milk powder + ricotta cheese...i used number 2.paneer and condensed milk are well know to all of us.but using some good Italian ricotta cheese to our indian dish is different rite?There is no much difference between ricotta and panner .they look alike,but made by following different procedures.I think u all know but this is too much...coming to the recipe

2cups ricotta cheese(1/2 fat ) or grated paneer

2 cups milk powder(fat free would be fine)or small tin condensed milk

1/2 stick butter(at room temp)

1 cup sugar( do not use sugar for sweetened condensed milk)

Dried fruits for garnish

Combine all the ingredients except dried friuts .

Microwave for 5-6 minutes on high .

Remove stir well and microwave on hig for 5 min.

Remove stir well and now microwave on high till it becomes has some light brown edges(for me it took like 10 min for 700 W microwave) .Microwave if u want to.But don't brown it.Because when u set it aside to let it cool it will slightly change its color .

Now put all the mixture on a flat surface or a flat baking tray and soften the top and adges .

Set aside and let it cool.do not cut into pieces untill it is firm.

Cut into ur desired shapes and garnish with an almond , cashew ,pistachio or saffron.

BAKED BITTER GOURD CHIPS WITH CHOW CHOW DAL

2008-02-15T09:23:00.000-08:00

This is my first try on chips and dal...I wanted to make something different liking baking instead of frying and adding some veggies for my tomato dal.I baked potato chips previously and now followed the same procedure for bitter gourd .It was little bit bitter and spicy ...but enjoyed the taste.this is completely fat free.I added chow chow for my tomato dal to give it a different taste.They came out well .

BAKED BITTER GOURD

4 or 5 bitter gourds
2 table spoons dhania powder
salt to taste
1/2 teaspoon chilli powder or to tatse
non-stick cooking spray
aluminium foil
baking tray

Line a baking tray with foil and spray some non-stick cooking spray.keep this aside.
In a small bowl take salt,dhania powder and chilli powder .mix well.
Slice the bitter gourd say 2-3 mm thickness each.
Line up the bittergourd pieces on the baking tray .sprinkle the spice mix on bitter gourd slices.
Again spray some cooking spray on top of it.
Bake it for 15 min on 350 D F or till done.Check in between so that they don't burn.
Now turn them and bake for 3-4 min or till done.
Enjoy as a side.Tastes good with dal.

CHOWCHOW-TOMATO DAL

PLUM CAKE

2008-02-14T09:25:00.001-08:00

Happy valentines days....this is a small gift to my husband.He loves my homemade vanilla cake.I thought i would make it special by adding his favorite kissan jam .I have plums at home from many days..I had an idea of making jam or some dessert out of it.Then i remembered pineapple upside down cake..i thought i could do it with plums...and just made this upsidedown plum cake....

1 cup all purpose
2 whole eggs
2 egg white
1 cup sugar
1/2 stick butter(at room temperature)
3 plums sliced or as required
1 tablespoon vanilla
1/2 teaspoon baking powder
non-stick cooking spray
jam(optional)

Sift together baking powder and flour .keep it aside.
In a wide bowl put eggs,sugar,,butter and wisk it with a hand wisker or electric hand beater.
add the flour in batches and beat it.the purpose for adding flour in batches is to incorporate air ,so that the cake comes out fluffy.
add essence to the flour.beat well.
spray the non-stick cooking spray to ur cake mould .
place the plum slices on the mould .
pour the cake batter.
pre-heat the oven to 350 D F.
bake for 30 minutes or till an inserted toothpick comesout clean.

EGG CURRY

2008-02-12T13:53:00.000-08:00

4 eggs
2 tomatoes
1/2 large onion
3/4 tablespoon ginger garlic paste
dhania powder
chillipowder to taste
1 cup water
1/4 teaspoon turmeric powder
salt to taste
1 bay leaf
1 cardamom pod
2 cloves
1 one-inch cinnamon stick
cilantro

Heat a tablespoon oil in a pan.
Saute the bayleaf,cardamom,clove and cinnamon stick for a min.
Add chopped onions and turmeric and fry till light brown.
Add chopped tomatoes,dhania powder and chilli powder and cook till tomatoes turn into a paste and oil comes out of the curry.
Add 1 cup of water.simmer for 5 minutes.

Boil the eggs and slice them.
Put the eggs in a bowl and pour the curry into the bowl.
Garnish with cilantro.

CHOCOLATE POT DE CREME

2008-02-11T16:37:00.000-08:00

When i was searching for chocolate recipes i found nigella lowson's recipe of chocolate pots.I just gave a try but madesome changes .This is one dessert that one should have it right away .it doesn't tastes good when cold.The chocolate mixture inside the ramken is very gooey and the top layer more like a cake.So i'm worried wheather the my eggs will cook or not..so ,i added heavy cream and one egg white instead of adding 3 full egg or 6 yolks...The whipped cream just melts in the hot pot.So better add the dollop of cream before serving.I made those leaves with the left over cooked chocolate.......give a try and let me know.

1 teaspoon allpurpose flour

2 tablespoons sugar

1/2 cup heavy cream

1 jumbo egg white or 2 small size egg whites

1 1/2 cups chopped dark chocolate(i used ghirardeli 60% cocoa)
1/4 stick butter

2 ramkens or any oven proof cups

baking tray

2 cups water

In a microwave safe bowl take the chopped chocolate and butter .Melt them for a minute.

Remove it from microwave and stir till all the chocolate is completely melted.

Let it cool .In a wide mouthed bowl whisk together heavy cream, egg white,sugar,flour.

Wisk it till all the ingredients r well blended.

now check for the chocolate mixture.Add the choclate when it is at room temparature.

whisk till all the chocolate is incorporated with cream mixture.

boil the water for about 2 minutes or till warm and pour it in a baking pan or cake tin.

Put this into a preheated oven at 350 d F and bake for for 15 min at 350.

this is how they look after baking.take them right away from the pan so that they don't over cook...In case if over cooked u don't get that gooey mixture inside.it just stays thick or nore like a half cooked cake.

serve with with a dollop of whipped cream,shaved chocolate or my chocolate leaves.

CHOCOLATE LEAVES

u can do these in a jiffy.select a leaf from ur garden and wash them well & pat dry.if there is any chocolate on the walls of ur bowl just grab it with ur finger or knife and gentle put it on the leaf.make it smooth with fork and freeze it .

after 10 min take it out and gently peel off the leaf.Now u have a cute leaf for ur garnish.refridgerate the leaf till u use it.

QUICK EGGLESS CHOCOLATE MOUSSE

2008-02-06T14:11:00.001-08:00

this is a quick dessert that can be made within 15-20 min.easy to make n serve with no extra decorations....this has a rich chocolate flavour .the flavour depends on the quality of the chocolate used...i used hershey's special dark chocolate.there r diff chocolates available.it is good to use a dark chocolate bar or semi sweet chocolate chips.don't use milk chocolate it just ruins ur mousse(doesn't tastes good).

1 cup chopped chocolate bar or semisweet chocolate of ur choice.
1/2 cup marshmallows
1 cup heavy whipping cream or 2 cups cool whip
1/4 stick butter
1 teaspoon vanilla extract

take a thick bottomed pan.put butter and marshmallows.add chopped chocolate.
let it melt on very low flame.
marshmallows r the last ones that melt.
remove and let it come to room temp .
now take whipping cream and vanilla in a bowl and beat the cream with an electric beater till stiff peaks form.
now fold in the chocolate mixture.mix it slowly.

when u r using coolwhip instead of whipping cream u can just fold in the melted chocolate.
serve with a dollop of whipped cream and garnish with shaved chocolate.
if u don't want to top it with whipped cream u can just garnish with white or dark chocolate.

SHRIMP PULAO & SHRIMP FRY

2008-02-02T09:49:00.000-08:00

shrimp pulao,shrimp fry,raitha

The shrimp pulao is from sanjavkapoor's khana khazana book...Ummmmmm we loved the pulao and enjoyed every spoonful of it...it has the rich taste of spices,shrimp .The flavours came out after cooking shrimp in coconut milk on very low flame for about 15 - 20 min.I used cooked shrimp. I didn't mind to overcook the shrimp b'cuz we don't like the seafood smell. Many people don't like seafood smell so they hesitate to cook.
Here r some tips to cook seafood to avoid smell.

Add a teaspoon of turmeric powder while washing(even for cooked shrimp) .
add atleast 2 spoons of dhania powder, 1/4 pepper powder,curry leaves ,garam masala(at the end).
once u add water do not cover the pan with the lid.
keep it more spicy so that it smells good.
If u r not a fan of spice then try to add freshly ground masala .Fresh masala not only gives u good taste but also smells great.

SHRIMP PULAO

1 1/2 sliced onions
1/2 pound shrimp
2 bay leaves
4 cloves
2 one inch cinnamon sticks
2 cardamom pods
2 star ani seeds
1 teaspoon shah jeera
1/4 teaspoon pepper powder
1 table spoon lemon juice.
1 cup coconut milk
2 cups basmati rice
2 cups water

to make masala paste

3 green chillies or to taste
2 on inch piece ginger or to taste
4 garlic pods
handful mint leaves
handful coriander leaves
1 teaspoon dried or fresh coconut

grind them to a fine paste with little water

wash and soak basmati rice and keep it aside.
heat oil in a pan.
fry bay leaves,cloves,cinnamon,shahjeera,star anise,cardamom for a min.
add sliced onions and saute for 5 min on low flame.
add ground masala paste and fry for 2 min.
add shrimp ,pepper powder and cook for 5 to 7 min.
pour the coconut milk ,lemon juice and simmer for atleast 15 - 20 min.
now add 2 cups water and simmer when water starts to bubble add rice and cook on low flame.
don't let the rice break while u r stirring it.
don't stir it often.
If u feel the water is not sufficient for the rice to cook just sprinkle some water

do it in intervals until it is cooked to perfection.
serve hot with raitha and any curry.

coconut milk:

option 1:
coconut milk powder:
this is too good that i always use it and fell like fresh coconut milk.this powder is as soft as rice flour.very easy to use.

option 2:
dried coconut powder:
for 1 cup of thick coconut milk take 1 cup of dried coconut powder and soak it in water for atleast 15 min.
blend this in ur blender.
there will be a smooth paste.
filter it and use the milk.

option 3 :
Frozen coconut pieces :
in the indian store u can find frozen coconut pieces in ur frozen section.
u can just thaw them before using.

SHRIMP FRY:

1/2 pound shrimp
1/2 onion finely chopped
1 table spoon ginger garlic paste or more.
3 green chillies
1 tomato finely chopped
1/4 teaspoon poppy seeds
1/4 teaspoon dried coconut powder
chillipowder
2 teaspoons spoons dhania powder
1 teaspoon garam masala
1/4 teaspoon pepper powder

1/4 teaspoon of turmeric powder
10 curry leaves
few cashes
cilantro
1 teaspoon lemon juice
1/2 teaspn cumin seeds
1/2 teaspoon fennel seeds

take cumin seeds ,fennel seeds into a mortar and make athen into a fine powder.
heat oil in a pan.
add 1/2 of cumin and fennel powder and reserve the rest for later use.

Add turmeric powder
fry onions till light brown.add chillies and fry for a min.add ginger garlic paste fry for a min.
add tomatoes,poppy seeds and coconut powder.
fry till the oil comes out.now add little chilli powder,1 teaspoon dhania powder and cook covered for about 4 min.take out the lid and cook till oil comes out.
add water and cook till all the water goes.
make sure that theere is no water .
when oil starts coming out add an extra teaspoon of oil and fry them till desired.
if u want to deep fry add more oil.
mine is not a deep fried shrimp.
when u think u r about to stop frying add fried cashews,garam masala,leftover fennel n cumin powder,1 teaspoon dhania powder,pepper powder,cilantro,curry leaves.
saute for atleast 2 min .
u can garnish with onion greens,chives or cilantro.
enjoy this as an appetizer.

CHICKEN TIKKA WRAPS

2008-01-18T15:47:00.000-08:00

This is a quick meal one can have as dinner ...this is a combo of chicken tikka,coriander paste in yogurt and sauted onions.i used whole wheat chapathi to wrap the chicken and yogurt sauce.

for wrapping :
u can use chapathi,tortillas or pita bread.

for making chicken tikka:

chicken breast
2 Tsp tikka masala powder
salt
1/2 tsp chilli powder
3 Tsp lemon juice
1 Tsp oil
3 green chillies made into paste
1 tsp ginger garlic paste
1/2 tsp paprika(optional)
1/4 tsp turmeric
1 tsp red food color(optional)
1/4 tsp methi ,cumin powder

for sauce

1 cup chopped coriander
handful mint leaves
handful spinach leaves
salt to taste
1 inch piece ginger
2 garlic pods
1/2 cup yogurt

sauting onions:

heat a spoon of oil in a pan.add onions and salt.
saute till transperant .
keep them a side.

yogurt sauce:

blend all the ingredients under sauce .
this show be thick enough to spread on the chapathi.

marinate the chicken with all the ingredients under chicken tikka in the fridgerator for 15 min or 2 hrs.preheat oven to 450 degrees F.

bake it for 20 mintes or till done.

keep it under broil for only a minute.observe the chicken so that it doesn't catch fire.

let it cool and cut into bitesize pieces.

now take a cooked chapathi and spread a big spoon og yogurt mixture .

put some chicken pieces and some sauted onions.

again drizzle a spoon of yogurt mixture if u wish to.

wrap it and enjoy.

COFFEE CAKE

2008-01-17T16:01:00.001-08:00

i like all the coffee desserts,drinks and today i tried coffe cake using green label filter coffee and bru instant coffee powder...

1 cup flour

1/2 stick butter

1 cup sugar

2 whole egg

2 egg whites

1/4 teaspoon baking powder

8 ounces green label coffee decoction(should be very thick)

1 teaspoon bru instant coffee powder

1 table spoon vanilla essence

to make the swirl on the cake

1 teapoon bru coffee

1/4 teaspoon sugar

1 teaspoon butter at room temp

2 teaspoons vanilla

1/4 teaspoon philladelphia cream cheese

paper napkin

for preparing cake:

Sift maida and baking powder.

in a large bowl take butter sugar,egg and beat with a hand beater or a fork till well blended.

add little by little sifted flour .do not add the flour at once.this doesn't make ur cake fluffy.

beat for 1 min on low.

add the coffee decoction .beat for a minute.

add bru instant coffee.beat for 2 minutes or till well blended.

take an oven proof dish and spray with non-stick cooking spray.

pour the batter into the dish.

pre heat the oven at 350 F.

bake for 20 min or till an inserted toothpick comes out clean.

transfer it into a plate.

let it cool for atleast 15 to 20 min.

to make the swirl on the cake:

mix butter,creamcheese,sugar,vanilla into a smooth paste.
spread a thin layer on the cake.
fold a paper towel and just go around to make a spiral.
this takes of excess butter.
dust bru instant coffe powder with a sieve on the cake and enjoy.

ARISELU & WALNUT BRITTLE FOR PONGAL

2008-01-16T15:56:00.001-08:00

WALNUT BRITTLE

ARISELU

CHOCOLATE SAUCE

2008-01-09T17:03:00.000-08:00

Chocolate sauce is a light syrup used for dipping,topping ,to make hot chocolate and more..it was so light when i made it with milk.so i added 5 teaspoons of condensed milk to make it thick and rich in taste.

1 cup cocoa powder
3/4 cups brown sugar
1 cup whole milk
2 teaspoons vanilla
condensed milk 5 teaspoons

mix all the cocoa powder,milk,sugar and simmer for 10 min.
stir continously.add condensed milk,vanilla and mix for 2 min.
it can be stored upto a week.

i used this for my chocolate cake .i dipped every piece of cake in the sauce before having it..i loved the combo.

VEGETABLE PUFF

2007-12-19T15:12:00.000-08:00

puff pastry sheets

steamed veggies 1 cup

1 mashed potato

chopped onions 1/2 cup

chopped green chillies 1 spoon

garam masala

salt

curry leaves

oil

butter

red chilli powder

to prepare stuff

heat oil in a pan.fry curry leaves,chopped oinions ,chillies .mash potato.

add steamed veggies and stir fry for 2 minutes.add salt ,garam masla,red chilli powder.

keep this aside for 10 min.

take a spoon of curry and stuff it in the pastry.

close the end,so that curry does not come out while baking.

preheat oven and bake it for 20 -25 min on 350 degrees F or till golden brown.

enjoy with ketchup.

sweet rolls and vegg puff

OATMEAL MUFFINS

2007-12-16T23:16:00.000-08:00

I used only OATS as the main ingredient and i did'nt use any flour .there is no butter,no sugar nothing.. i just used a tablespoon of oil to retail moisture with out drying up while baking them.Its very simple with out any mess and can be mixed in a single dish . baking time is just 10 min.

quick cooking oats 2 cups

1/2 cup chopped walnuts

1/2 cup chopped almonds

1/4 cup chopped raisins

organic maple syrup 1/4 cup

honey 1/2 cup or to taste

1 tablespoon vegetable oil or any oil(i use canola oil)

2 table spoons low fat or skim milk

muffin mouls

non-stick cooking spray

grind the oats into powder .

to this add chopped nuts,oil,milk,honey maple syrup and mix well with a spoon.

check for sweetness.add maple syrup or honey if required if its too runny or too sweet add some oatmeal.

now spray the mould with cooking spray.

fill the mixture in moulds.

preheat oven to 325 .

bake for 10 to 13 min.

check in between .

take out from oven.just pull out the muffins with a fork or knife.

let cool for 2 min.

these can be stores for upto a week.this is indeed a healthy food with no fats .

walnuts and canola oil r rich in omega 3

almonds have proteins

those who r follwing a weight reduction diet can use oatmeal ,raisins,honey and milk.but a teaspoon of oil for making these muffins.

BAKED POTATO CHIPS WITH SAMBHAR

2007-11-21T16:09:00.001-08:00

These chips are low in fat ,good in taste.They r thinly sliced and baked.For flavour they r coated with salt and chilli powder.u can add lemon flavored salt for extra flavour.u can use non stick cooking spray or butter flavoured cooking spray.They go well in parties,snacks or in dal dishes.

baking potatoes

salt

chilli powder

non stick cooking spray

aluminium foil

thinly slice the potatoes and put them in cold water for a minute.

line a baking tray with aluminium foil and spray on with cooking spray.

place the potato slices on the tray.

spray non stick cooking spray on these potatoes.

pre heat the oven and bake them for 20 minutes on 350F or till done.

sprinkle some salt and chilli powder.

sambhar,rice,papad,chips

BABY OPO SQUASH DAL/SORAKAYA PAPPU

2007-11-19T01:09:00.000-08:00

This is baby bottle gourd and also known as indian opo squash .This recipe has my own procedure and spice mix to it.For making dals i make my own masala like crushing a garlic along with chilli powder.Today i added a tablespoon of powdered sesame seeds to it to give a different flvaour .

baby opo squash 4
1 cup toor dal
2 med size tomatoes
4 green chillies
turmeric 1/2 tsp

tadka/seasoning

cumin seeds 1/2 tsp
dry red chillies 2
curry leaves a small sprig
mustard seeds 1/2 tsp
hing/asafoetida a pinch
oil 1 tsp
jeera methi powder(optional)

spice mix(optional)

chilli powder 1 tbsp or to taste
garlic 2 pods
sesame seeds 1 tbsp

cut the opo squash,tomatoes into cubes.
Pressure cook toor dal,turmeric powder,tomatoes,green chillies,opo squash all together in 2 cups of water.
when it is done u can mash the dal or just stir well.add water if required.
add salt and chilli powder/spice mix.

make tadka and add this tadka to the cooked dal.
serve hot with any fried curries or papad.

spice mix:

take the sesame seeds into a mortar and make it into fine powder.
To this add crushed garlic and mash the garlic and add chilli powder to it.
mix well .
add this to the curry.

TOMATO RICE

2007-11-14T22:10:00.000-08:00

My neighbour tought me how to make tomato rice.She is really a good cook and ofcourse all the credit goes to her. adding the "fennel seeds" really gives so much of flavour and smell to the rice.
it goes good with raitha.very easy to prepare dish.

2 med size tomatoes
1 large onion sliced
4 green chillies
1/2 teaspoon fennel seeds/saunf
5 cury leaves
1/2 teaspoon pepper
handful chopped cilantro
handful chopped mint
1 inch stick cinnamon
4 cloves
1 cardamom crushed
1 star anise
2 strands of mace
1/2 spoon shahjeera(kala jeera)
1/4 teaspoon nutmeg powder
2 or 3 bay leaves
1 1/2 tablespoons ginger garlic paste
1 tablespoon curd/yogurt
thick coconut milk 1/2 cup ( or coconut powder 3 table spoons)
turmeric 1/2 table spoon
chilli powder to taste
salto taste
butter/ghee 1/2 cup
oil 1 table spoon
garam masala 1 teaspoon (optional)
basmati /normal rice 2 cups
water to cook rice 2 1/2 cups

dice the tomatoes .heat enough oil to fry tomatoes.
add tomatoes,turmeric,fennel seeds,pepper powder and fry the tomatoes till they r well cooked.
in a seperate pan add the remaining oil and ghee .
fry onions till transperent.
add chillies,ginger garlic paste to oinions and fry for a min.
now add all the spices(cinna stick,cloves,bay leaf,star anise,mace,shahjeera,cardamom)
fry for 2 min on low flame.
add this mixture to the above cooked tomato curry.
mix well
add curd , coconut milk(or coconut powder),chilli powder,garam masala,salt,mint and cilantro.
stir well.cook for a minute.

add washed and drained rice.stir well and saute for 2 minutes.

add water and stir well.cook uncovered.
u can use pressure cooker or rice cooker to cook the rice

when the rice is half cooked the water is evaporated and u can see the rice like in the picture below.

at this time it is important to cover for a few minutes and then cook uncovered till done.

do not add water.

cooking the rice slowly with out extra water ,lets u cook the rice well with out sticking and all the spices r well infused.

It is very important to stir for every 3 to 4 min to avoid burning the rice at the bottom.

serve with raitha and boiled eggs( optional).

PLANTS FROM MY PANTRY

2007-11-14T08:10:00.000-08:00

METHI/FENU GREEK PLANT

Just sow the methi seeds(fenugreek seeds) and u can see the seedlings coming out after 3 days or so.
care:water daily.see that there is proper drain.do not let the roots soak in water.need lot of sunlight(direct or indirect)

MUSTARD PLANT FOR DECORATION

I have no idea that i can eat this or not.but i just grew it as a decorative piece for my computer table.

sow the seeds and u can see the seedling after 3 days.

care:water daily.see that there is prpoer drain.let soil stay moist.need sunlight(direct or indirect).

INDIAN CHILLI PLANT:

i picked some seeds from indian dry red chillies which r good ,pure red ,very shiny n do not have holes.

just sow and wait for a few days and u can see the seedlings.

once u seethe seedlings, wait for 2 or 3 days and carefully transfer it to a big pot.plant one seedling per pot, so that they grow well and have enugh room for the roots.

care:water daily.see that there is prpoer drain.let soil stay moist.need plenty of water & sunlight(direct) .do not let the roots soak in water when the plant starts to give its actual leaves

MINT

remove the leaves of store bought mint springs and just insert it 1 inch deep into the soil cover and water daily.u can see those small leaves coming out after 4 or 5 days.

care:water daily.see that there is prpoer drain.let soil stay moist.need sunlight(direct or indirect).do not let the roots soak in water when the plant starts to give its actual leaves.

BELL PEPPERS IN SESAME AND PEANUTS GRAVY.

2007-11-12T10:14:00.000-08:00

3 sp sesame seeds
1 sp ground nut roated
1 big capsicum(bell pepper(color is ur option))
water(acording to the cosistency u need)
onion
1 tomato
salt
chilli powder(the level of ur spice required)
jeera powder 1/4 sp
dhania powder 1 sp
coriander to garnish

cut capsicum into chunks
grind the sesame and ground nuts with out water
fry the onions in oil add tomato and fry for 4 minutes
add capsicum .fry for a minute
add sesame peanut powder
fry it for 5 minutes
add water according to the thickness of the gravy u want.
cook for 15 minutes or till done.thecapsicum should not become mushy.
add salt and cilantro.

DEEPAM,TULASI,STARS POOJA ON DEEPAVALI EVENING

2007-11-09T19:30:00.000-08:00

my family follows a tradition where we do pooja for diyas and then do pooja for stars and tulasi plant.We wake up early in the morning and do pooja for tulasi plant,stars and lord shiva..
and here i tried my level best to follow the same thing.i came to USA in may 2006.last year we din't celebrate diwali as i was busy with my India trip.Now i don't want to compromise i'm so happy...that i enjoyed well....these r the pics of pooja i did at my home this evening...

before poooja

before lighting diyas

after lighting

tulasi pooja in my balcony

HAPPY DEEPAVALI

2007-11-09T12:53:00.000-08:00

Happy Deepavali to all my frens beloved ones and spclly my fellow bloggers.I wish this deepvali brings happyness n joy to u and ur family.

here is my prasadam and rangoli.

Prasadam :

clockwise thambulam,sambar,dryfruits payasam,guttivankaya koora,chekkara pongali,curd(in small bowl),lemon rice,pala kova,white rice.

RANGOLI ---by shanti

Sweets for deepavali(palakova/pedas)

RICE FLOUR AND DRY FRUITS PAYASAM

CHICKEN BIRYANI WITH SINDHI BIRYANI MASALA POWDER

2007-11-07T00:00:00.000-08:00

This is my second version of biryani.my first version looks alike but there is a lot of difference in taste and preparation too..I want to try a different version of biryani today and bought "shaan sindhi biryani masala powder".i din't follow the package directions.i just used some powder and did the rest of it with my idea.I used MDH hyderabadi biryani masala ,shaan sindhi biryani masala,some spices from my pantry.the main spice that gave taste to my biryani is nutmeg and mint.i half boiled the rice with less water and then cooked it along with chicken curry.i deep fried the thinly sliced onions and added as a garnish.It gave a bit sweet taste in the middle.
For preparing chicken curry:

1 pound chicken
onions 1 (finely chopped)
green chillies 4 (cut long)
ginger garlic paste 1 1/2 table spoons or less
shaan sindhi biryani masala powder 1 table spoon
MDH hyderabadi biryani masla powder 1 table spoon
yogurt 1 cup ( 8 ounce cup)
chillipowder( to taste)
salt( to taste)
turmeric 1/2 teaspoon
dhania powder 1 1/2 teaspoon

Spices to cook rice

basmati or normal rice (3 1/2 cups for 1 pound chicken( 1 cup =1 eight ounce cup))
cloves 4
nutmeg 1/2 seed (finely ground)
shah jeera/kala jeera 1 teaspoon
cardamom pods 4 (mashed)
bay leaves big 3( if small 5 or 6)
cinnamon 1 inch sticks 3
star aniseed 2 or 1
mace 4
salt 1/4 teaspoon
minta handful
cilantro a handful
ghee 3 teaspoons

For garnish(optional)

cilantro
onion greens
lemon wedges
boiled eggs
deep fried onions
raw onions
mint
carrot

cut and marinate the chicken with yogurt,ginger garlic paste,turmeric,chilli powder,salt,dhania powder,shaan n MDH powders.
keep this aside.
heat oil in a pan. fry onions,chillies till done.
now add chicken pieces to it and cover till the water comes out.
remove the lid and cook till the water is evaporated .

now prepare the rice by washing it .
heat oil in a wide pan.
add cloves,bay leaf,cardamom,star aniseed,mace,cinnamon.
saute it for a minute on low flame.
now add shah jeera,nutmeg powder.saute for a minute.

drain the rice and add this to the sauted spices. now to this add ghee,salt,mint,cilantro .
add 1 or 2 cups of water for 3 1/2 cups or pour the water till the rice is covered.

half boil the rice .it takes like 5 to6 min to half boil the rice.

At this stage it is important to check for salt n spice.if u want it spicy u can add pepper powder and chilli powder.
Now add chicken curry to this rice and mix well.add a cup of water and cook covered on very low flame .the steam helps rice cook with out breaking it.

now when u think the rice is cooked ,drizzle a teaspoon of lemon juice.

now baking is important for this to let the spices infuse .

line an oven proof dish with aluminium foil. put the rice and cover it with foil again.make small holes to the cover.Bake it for 30 min on 300 degrees F .

Top it with lemon wedges,onion greens and cilantro.drizzle some lemon juice if required.

Now top with fried onions .

to make the fried onions u need to slice them and fry it in a teaspoon of oil and ghee.

deep fry the onions till dark brown.

they doesn't taste good when tansparent.

so deep fry them.

Serve hot with raitha.

MIRAPAKAYA BHAJJI

2007-11-06T00:19:00.000-08:00

This is a favorite food for all indians...this type of bhajjis r famous in Costal Andhra.i really love them and we enjoy them buying from a roadside vendor who sells punugulu,bhajji,pakodas etc...
these r very simple to make and the taste really depends on the chillies u use.
normal chillies that r used for cooking doen't suit this dish.In india there r chillies available for bhajjis seperately.but now i bought jalapeno peppers to make it a bit authentic.

Batter for coating the chillies

1 cup besan
1/4 cup rice flour
baking powder 1/4 teaspoon
salt
chilli powder

stuffing chillies

6 jalapenos
1 teaspoon ajwain/waamu
1 teaspoon besan
salt a pinch

make slits on peppers and remove the seeds with a spoon.

those who want them more spicy can keep the seeds.
mix ajwain,besan,salt in a small plate.
stuff this into the peppers.

Make batter with besan,rice flour,salt,chilli powder,baking powder and water.
the consistency of bhajji batter should be lighter than dosa batter .
heat oil in a pan.
dip the peppers into the batter and fry it in oil for a min.
put that on a paper towel.
repeat till done.
let them sit aside for 2 minutes.

again dip them in the remaining batter and fry till done.

chopp the onions and cilantro.

Make a slit on bhajjis and stuff the onions and cilantro mixture.
drizzle with lemon juice.
serve hot with tea.

Onion bhajji:
U can make onion bhajjis/pakoda with the remaing batter.
cut the onions and add to the remaining batter.
fry then till done.

RAJASTHANI PANCHMEL DAL/RAJASTHANI DISH WITH 5 LENTILS

2007-11-05T20:00:00.000-08:00

This is a recipe from rajasthan.i'm bored of the same south indian dals i cook frequently.i got this recipe from sanjeev kapoor's" khana khazana" book.i loved the spicy taste of it .and the specality in this is using 5 dals masoor dal,moong dal,toovar dal,urad dal,chana dal.

chilli powder
1/4 cup each of masoor,moong,urad,toovar,chana dals
green chillies 3
ginger 1 inch piece
garlic 2 pods
1/2 tomato
garam masala 1 teaspoon
onions 1/2 cup
cilantro a hand full
dhania powder 1/2 teaspoon
cloves 4
pepper powder 1/4 teaspoon
jeera 1 teaspoon
turmeric 1/4 teaspoon

in a mortar or grinder grind green chillies,ginger and garlic into a fine paste

cook the dals with water and turmeric.
In a pan add oil and make tadka with jeera and cloves
fry onions till light brown.
add ground paste and fry for 2 min.
add tomatoes and fry till oil comes out.
add cilantro.
add this curry to the dal.

add red chilli powder,garam masala ,dhania powder,pepper powder and salt. cook for 5 minutes,stirring it .

serve hot with chapati and raitha.

yogurt with tomatoes,keera,cilantro,mint,jeera and methi powder,salt.

MUGHLAI LAMB CURRY

2007-11-02T01:33:00.000-07:00

Lamb stew is boneless and skinless .It is very easy to cut into pieces and this have the best part of the meat.I have no patience to cut the bones .I'm very particular about the taste.I like to marinate it for atleast 5 hours .Over night does good work, but i don't like the meat to stay at room temp for the whole day to de-frost it.I dont like to store the meat either.I bring fresh meat or chicken whenever i want to make a non-veg dish.Today i tried a version of curry which have the ingredients i use in shrimp curry.Now my new additions to this are almonds,ground chillies , poppy seeds.

They really gave a rich flavour to this curry than my previous lamb curry.I took more than 3 hrs to cook this .I hate to cook for those many hrs.But i made it with lots of patience and if i do for the next time i'll make it if i have atleast 12 hrs of free time .3 hrs to divert all my attention towards the curry,4 hrs for total cooking,5 hrs for eating and rest.

1 pound lamb stew
5 almonds
4 green chilllies or to taste
1 inch piece ginger
2 cloves of garlic
1/2 teaspoon poppy seeds/gasagasalu
1/2 teaspoon coconut powder
salt
3 table spoons meat masala or more
1/2 table spoon garam masala
1 tomato finely chopped
1 onion finely chopped
chopped cilantro
dhania powder
1/4 sp pepper powder
1/2 sp butter or ghee
water
chilli powder to tatse
1/2 spoon turmeric
2/3 cups of lemon juice
1 1/2 spoons ginger garlic paste
1 cup chopped cilantro

To prepare the marinate:

In a wide bowl take salt,chilli powder,meat masala,turmeric,lemon juice,ginger garlic paste.mix well.ad lamb and mix it well.
cover and refridgerate for 5 hrs or half day or overnight.

To prepare the curry:

In a mortar or grinder make a paste with almonds(do not remove the skin),ginger ,garlic,green chillies,coconut,poppy seeds and keep this aside.
heat oil in a pan .add oinions ,pinch of salt and turmeric and fry till light brown.
add the above ground masala paste to it.
fry for 2-4 minutes.
add finely chopped tomatoes and fry till the oil comes out.
now add the marinated lamb pieces and cover it with a lid.
water comes out of it after 5 minutes or so.

now remove the lid and stir well.
now cook till all the water evaporates and oil comes out.
add 2 or 3 glasses of water( 8 ounce glass/big glass).
cook on a very low flame like 3 .

stir once for every 10 -15 min.
let it cook till the water reduces to more than half .
u can let it cook till ur required soupy consistency is required.
add chopped cilantro.
stir well .

transfer to a serving dish.
cover and let it stay for atleast 10 min before serving.
tastes good with chapathi and raitha.

RAVVA LADDOO

2007-11-01T23:16:00.000-07:00

3 cups semolina(upma ravva)
2 1/2 cups sugar or as per taste
1 elachi
1 cup melted ghee
dry fruits of ur choice finely chopped 1/2 cup

fry semolina on low flame in a thick bottomed vessel stirring it continously.
fry it for abt 10 min or till it comes to light brown color.
if the ravva is not fried properly it cannot be stored for many days and it doesn't taste good.
u get a kind of raw taste.so fry till light brown on veryvery low flame.
mix sugar ,ghee .
stir it well.
add ground elachi and dry fruits .
mix well.
let it cool for a minute and mix well using ur two hand for 1 minute.add 1/2 spoon of ghee, if u can't make a ball.
now make laddoos when it is warm so that u get a good round ball out of the warm mixture.
can be store in an airtight container at room temperaturefor abt a week.
if the laddoo becomes after 2 days u can just microwave it for 40 sec(tip from my friend)

BANANA-WALNUT LOAF

2007-10-30T23:00:00.000-07:00

To be frank i don't know the difference between a loaf and a cake.i just googled it and got the answer as" it depends on the shape ".if its made in a rectangular dish then its a loaf and in a normal cake tin it is a cake.Am I right?many r familiar with this banana and walnut combination i guess.I used freshly de-shelled walnuts & fresh banana .We have a Persian grocery store near by my place where i get my fresh produce .I always bring walnuts (with shells) which r very cheap.Walnuts have Omega-3 and its very good for health.I only deshell them when ever i want to eat in order to keep them fresh.

The cooking time of this is more than the usual cakes or loafs .Banana helps this loaf to be moist even after cutting n storing.I topped the loaf with chopped almonds,chopped walnuts and chopped raisins.When i was about to take from the oven i was happy to smell it.The golden raisins n banana smell was too good...i loved it...finally my husband certified that the cake really came out well n its very tasty .Oh! i was very happy then...

1 cup maida/all purpose flour
1 cup sugar
3 eggs(medium)
1/8 cup chopped walnuts
1/2 cup mashed banana or 1 1/2 bananas
baking soda
pinch of salt
butter 2/3 stick finely chopped or butter at room temp.
non-stick cooking spray
dry fruits of ur choicefor garnish finely chopped a handful

mix all the wet ingredients and sugar and beat with an electric beater for 2 minutes.
now add the dry ingredients.
beat for 4 minutes.
Pre-heat the oven at 350 degrees F.
spray an oven proof dish with non-stick cooking spray or
line an aluminium foil in the tin and spary with non stick cooking spray.

pour the batter into the tin .
bake it on 350 degrees F for 30 to 40 minuntes or till a skewer comes out clean.
transfer it into a serving plate and cut into slices with a bread knife.

TINDORA IN SESAME POWDER

2007-10-29T10:14:00.000-07:00

4 cups finely sliced tindora

salt

chilli powder

red chillie 1

3 spoons of sesame seeds

crushed garlic

karivepaku karam 1/2 spoon(optional)

fry tindora in oil till desired.

meanwhile u can make the sesame powder.

dry roast sesame seeds till they r light brown.

grind red chillies and sesame seeds to a fine powder.

add this powder to the fried tindora.

add salt,chilli powder,crushed garlic .

fry for 5 min and serve hot .

chapathi with tindora and home made kaju barfi

PANEER VADA

2007-10-28T22:25:00.000-07:00

i just gave a try on paneer vada.i followed the aloo tikki recipe..but i used different ingredients.i din't use any veggie that binds and holds the texture.i want to use whole paneer and some seasonings.i concentrated on taste and not on texture or color.i don't want to fry it as paneer itself has lots of fat .so i baked it using non-stick cooking spray.

paneer 1 brick grated
1/4 cup chopped cilantro and mint
salt
methi and jeera powder 1/4 sp
garam masala
chopped ginger
onions 1/2 cup finely chopped
green chillies finely chopped

mix all the ingredients.
this is a thick mixture .
make small balls out of it and press each ball in middle of ur palms.
line a baking sheet with aluminium foil and spray non-stick cooking spray.

place the paneer on the sheet bake it for 20 min on 300 .
now let it cool and turn them.
i said let them cool because the paneer melts little bit and u can't turn them.when it cools slightly they regain their texture and u can turn them easily.
bake for another 15 min or till brown.
serve it with coriander chutney.

KARIVEPAKU KARAM &VANKAYA KARAM

2007-10-26T08:38:00.000-07:00

VANKAYA KARAM:

This is a powder that is used for making brinjal fry.the powder is stuffed into the brinjal and roasted in oil which is popularly know as 'gutti vankaya masala' in andhra.the flavors of sesame ,urad give a rich taste to this dish.i usually make this powder and store in the refrigerator .i use it for only this stuffed brinjal curry.

4 table spoons urad dal,sesame seeds,dhania,cumin seeds
2 table spoons chana dal
4 red chillies or as per ur taste
salt to taste
2 table spoons coconut powder

dry roast all the ingredients except coconut powder and then fry for 5 to 6 min on a very very low flame.
now add coconut powder and saute for 2 min .
grind them in batches into powder.
grind the last batch coursely so that the taste is so good and crispy .

KARIVEPAKU KARAM

i add 1/2 a teaspoon of this curry leaves powder in some selective dishes .this has many advantages
those who dont have curry leaves at the time u need, u can add this powder.
good to use in idles,dosa with ghee.
good for those who dont like to eat curry leaves in tadka or other form.
good for preventing grey hair.

dried curry leaves 5 hands full
3 spoons urad dal
3 sp djania
2 sp chana dal
3 sp cumin seeds
dry red chillies as per ur taste
salt

dry roast the curry leaves for 5 min stirring it continuosly to take away the remaining moisture.
dry roast all the other ingredients
grind them in batches to a fine powder .
store it in an air tight container.

BOTTLE GOURD HALWA

2007-10-22T16:12:00.000-07:00

1 small bottle gourd

1/4 brick of khoya/khoa/mawa

sugar

water

1/4 cup ghee

cashews

peel and grate bottle gourd.measure the amount of bottle gourd in a cup.

wash and grate khoya brick.measure the amount.

now take sugar equal to the number of cups of bottle gourd and khoya.

mix only a 1/4 cup of water with sugar and bring to boil.

meanwhile pan fry the grated bottle gaurd with 2 sp of ghee.

fry till water leaves the bottlegourd.

make sure that the sugar syrup in a soft ball stage.

add this sugar mixture to the fried bottlegourd.

stir well .add khoya,cashews fried in ghee and the remaining ghee.

stir till the mixture thickens.

serve hot or cold.

making sugar syrup:

for ball stage:

for making sugar syrup u need to take 4 parts of sugar and 1 part of water all the time.

boil it and when u see the bubbles forming,take a small bowl and drop sugar syrup into the water.

check if u can make a ball out of the it.then it is ready to use.

for string stage:

for string stage take a little amt of syrup .

make sure it is ok to touch and check using two fingers.

if there r any string between ur fingers then it is in string stage.

different type of recipe requires different syrups.

JAM ROLLS

2007-10-08T18:09:00.000-07:00

JAM ROLLS these r my favorite when i was in INDIA ...i searched for jam rolls here in LA but couldn't get one...and finally i decided to make them...the rolls i had in india has mixed fruit jam and coconut topping instead of frosting......and today i made my own way of whipping cream frost with a teaspoon of gelatin to make its texture look stiff and thick.i used icing sugar instead of normal granulated sugar.for the sponge cake recipe i dint follow any recipes but i added an extra egg yolk,pinch of baking soda and two tablespoons of milk.it really came out well and it had the texture i needed inorder to roll the cake. luckly the cake didn't get cracks while rolling it...

for cake

3 eggs
flour
baking soda a pinch
baking powder 1 teaspoon
milk 2 table spoons
sugar
foil
non stick cooking spray
butter
jam of ur choice

for frosting

small box of heavy whipping cream
1/4 cup confectioners sugar
1/2 pack gelatin powder
2 tablespoons water
electric hand beater

prepare the cake batter (follow the link).take an oven proof tray place a foil and spray with nonstick cooking spray or butter.
pour the batter and make sure that the batter is only1/4 inch thick.

Bake it for 10 to 15 min on 350 degrees F or till a tooth pick comes out clearly.now meanwhile make the frosting with whipping cream.

Trim off the edges with a bread knife and make a perfect square out of it. roll with the towel as soon as u bake it.so that the cake stays moist and does not get cracks....

place the sqaure on a dry towel and fold it as closely as possible.

set it aside for 30 minutes.

after 30 min unroll the cake remove the towel and spread any jam of ur choice.

now roll it back very carefully.

dissolve the gelatin in 2 table spoons of water.now in a wide bowl pour in the heavy whipping cream,1/4 cup icing sugar,2 table spoons of gelatin water.beat on high till stiff peaks form and place it in a refridgerator for 45 min.save the time by doing it at the baking time.

now frost the roll with the whipped cream frost place a paper napkin on both the sides of the roll inorder to clean the mess easily.

frost the rolls and remove the papers.

decorate with straberries or oranges or with roses made with icing.

place it in the refridgerator till u serve.

slice it and serve.

ORANGE CAKE WITH WHIPPING CREAM FROST

2007-10-05T08:55:00.000-07:00

This is my first experiment on home made frost and decorating the cake.There r many types of frosts.royal icing,butter cream frost,cheese cream frost,whipping cream frost.As a beginner i wanted to start with whipping cream frost.i dint know what to add and how to start with.With the hep of some sites and my views i planned it and made the frost with no additions to it except color and sugar.I wanted to take the cake decoration class..but it dint work out as there is no time....
there is a tip for u the amount of sugar,eggs and maida should be equal then u'll surely get a perfect cake..trust me..

1/2 cup orange juice
2 eggs
maida
sugar
baking powder 1 tea spoon
butter 1/2 cube(room temp)
heavy whipping cream
hand beater
orange food color
mandarine oranges can

Take a measuring cup and add eggs to it.
see how much quantity u have.
take the same amount of sugar as eggs and pour it into a wide bowl.
add butter in to the same bowl and beat it together till everything blends.
now take the same amount of maida as sugar and add a tea spoon of baking powder and sift it.
now add the sifted flour to egg, sugar and butter mixture.
now add the orange juice(1/4 cup).make sure that its not too thin.after adding the orange juice it should be like idle batter.
grease the cake tin with nonstick cooking spray or butter.
bake it on 350 degrees F for 20 min. or till a fork or tooth pick comes out clean.
cool it.

when the cake cooled u can start frosting it.

take a wide bowl. pour in whipping cream, 1 sp of sugar(u can add more if u want to), 1 sp of orange juice.
beat it with an electric beater on high till stiff peaks form.it should be very thick .
now take this and put it in the freezer for 20 min .
now take ur cake decorating stuff and decorate it with frost and oranges. do not frost untill the whipping cream is thick .
u can add any food color for ur design.

CHICKEN TANDOORI

2007-10-04T17:27:00.000-07:00

chicken drumsticks 1 pound(6 pieces)

tandoori masala powder 2 spoons( i used MDH)

curd 1 cup well beaten

salt

ginger garlic and green chillies paste 1 sp each

lemon juice 2 spoons

red chilli powder

dhania powder1 sp

food color

remove the skin from chicken and wash .

take a wide mouthed bowl and mix all the ingredients except chicken.make sure that the color,salt,spice is perfect.

add chicken pieces .cover with plate and plastic wrap.

marinate it overnight in the freezer.

take it out before several hours of baking.

make sure that the pieces r soft .

take an oven proof tray and place the aluminium foil.

arrange the pieces.

bake it on 450 degrees F for 20 min and turn the pieces and bake for 10 more min so that they cook well on both sides

EGG PUFF & SWEET ROLLS

2007-10-02T13:37:00.001-07:00

Oh! my god i made egg puff this is unbelievable..when i was in india i use to concentrate much on the making of puff than enjoing it.At that time i dint know how its made.i just gave it a try and succeeded...thank god that was so yummy

puff pastry sheets
boiled eggs 2(2 puff can be made out of 1 egg)
salt
garam masala little
jeera and methi powder a pinch
chilli powder
egg wash or water

place the puff pasry sheet on a flat surface cut 1/2 inch on any two sides to make it small(10 cm *10 cm) to make a perfect square.
dust chilli powde,salt ,garam masala,jeera methi powders.
put more in the middle.
cut the boiled egg .
place one half (yellow downwards) on the pasrty sheet and hold the two ends and fold it.at the fold apply some egg wash...so that this acts as glue.
bake on 350 degrees F for 20 minutes.

sweet rools can be madde out of scrap.

take the left over pieces and dust sugar on it.

roll and press gently in middle of ur palms.
bake them along with the egg puff.

CHILLI CHICKEN

2007-10-01T15:36:00.001-07:00

chicken boneless and skinless 1 pound

green chillies 7 or 8 cut long

curry leaves handful

lemon juice 1/2 cup

garam masala

salt

chilli powder

oil

marinate the greenchillies in lemon juice before staring the process.

cook the chicken curry.

seperate the pieces.

take a wide pan add a spoon of oil.

leaving the lemon juice add green cillies and fry for a minute.

sprinkle 1 sp lemon juice on chillies.

now add chicken pieces and fry till desired .

if required add garam masala,salt n pepper(it tastes better if u add a pinch of salt little garam masala n pepper)

add curry leaves and fry for another 2 minutes.

sprinkle 1/4 sp of lemon juice..

ALOO PARATHA

2007-09-28T13:36:00.000-07:00

1.for making dough

3 cups wheat flour

1 cup maida

11/2 spoon melted butter

salt to taste

warm water

2.aloo curry(for stuffing in)

2 medium size boiled potatoes

1green chillie finely chopped

1 sp coriander leaves finely chopped

salt

red chilli powder

grated ginger 1/2 sp

pinch of turmeric

1 sp onions finely chopped

mix all the ingredients under "1" to make a smooth dough.

divide it into 5 or 6 balls and keep this aside.

mash the boiled potatoes and mix all the ingredients under 2..

now take a doughball and press it with ur palm to mak it flat.

place 1 big sp of aloo curry on the pressed dough.

closs the curry with the dough out side.

now reverse it and press with ur palm to make it flat.

put little flour on dough,rub both the sides and now press it with the pin as u do for chapathi.

heat a pan .

put the paratha and cook on both sides applying oil .

serve hot with palak with chala dal curry(will post till later) and onions on side.

HOT CHOCOLATE

2007-09-26T23:07:00.000-07:00

1 cup reduced fat milk

3 sp sugar

1 sp hershey's unsweetened cocoa powder

1 small spoon vanilla essence

reddi whipping cream or whipping cream of any brand

boil the milk .

take a small bowl mix sugar and cocoa powder.

add a spoon of hot milk and blend the mixture well with a spoon.

add this to the milk and add vanilla..let it boil for 1 min.

pour it in the glass.

top with ur whipping cream or marshmellows

CHILLI PANNER

2007-09-25T16:45:00.000-07:00

panner (cut into 1 inch pieces)
chillies 7 or as per ur taste
1 small cup lemon juice
handful of curry leaves
oil

batter:
1 sp rice flour
2 sp maida
11/2 sp corn flour
salt
chilli powder
garam masala
food color
pepper powder a pinch
1/2 sp ginger garlic paste.
pinch of turmeric
1/2 sp lemon juice

cut the each chillie into 4 parts and soak in a cup of lemon juice before 1 hr of frying the panner.

mix all the ingredients under batter.
make into a smooth paste.(like idle batter).

put all the panner pieces into the batter and mix well using ur hands.
check for salt and spice.

in a wide pan add oil and let it reach a certain temparature to fry the panner.
fry the panner pieces in oil.fry in batches.each batch like 10 or the number that fits in ur pan.
fry till they r golden brown.
drain them on a tissue paper.

now with a spoon of oil fry the chillies.till they change the color at their ends(slightly brown)
after the chillies are done put the curry leaves and fry them.
add panner pieces to the chillies and cury leaves.
saute it for 2 to 3 minutes.
sprinkle the remaining lemon juice on the panner.

serve hot.doesnt taste good if its cold.

KUDUMULU

2007-09-19T17:08:00.000-07:00

1 cup rice flour

water

3/4 cup jaggery grated (add as per ur taste)

1/4 cup moong dal

ghee

boil the water on high flame .

mix moong dal,rice flour,jaggery.

when bubbles start coming out take the water in the cup u used for measuring rice flour.

now add the water to the rice flour mixture.

make a smooth dough.

make small balls out of it.

if u feel it is sticky while making balls,rub ur palms with ghee.

take the idle stand and rub the moulds with a drop of ghee.

place the balls in the moulds .

pour 2 cups of water in the pressure cooker.

place the idle stand.

cook until u get 4whistles.

now remove from stove and let it stand till it cools down.

ur undrallu r ready .serve hot or cold.

VINAYAKA CHATHURTHI PICS

2007-09-18T10:33:00.000-07:00

this festival is very confusing for me all the time at the time of decorating .i want tomake a good idol of vinayaka though.i made vinayaka idol with turmeric mixed with water.and i brought out the shape by pressing it with fingers.and for eyes i put rice.for the umberella i shaped the paper towels into a cone and did some decoration with flowers.i made chakkara pongal,pachi undrallu,panakam...n did the pooja ...

VARALAKSHMI VRATAM

2007-09-07T13:31:00.000-07:00

Thambulam to all my fellow bloggers

I did varalakshmi vratam on fourth week of august.i made pulihara, pongal, poornalu, garelu, guggillu as prasadam.

MY FIRST BLOG AWARD

2007-09-05T09:12:00.000-07:00

I'm so happy to receive this award from keerthi.......i never thought or atleast expected that i would get this.she aslo left me a person mssg saying that i deserve it.thank u keerthi..thank u so much.and i have no words for my happiness...

" The POWER OF SCHMOOZE AWARD is the award for bloggers who effortlessly weave their way in and out of the blogosphere, leaving friendly trails and smiles, happily making new friends along the way. They don't limit their visits only to the rich and successful, but spend some time to say hello to new blogs as well. They are the ones who engage others in meaningful conversations, refusing to let it end at a mere hello - all the while fostering a sense of closeness and friendship. "

and i pass this award to

jyothi of andhra spicy

padmalatha of padmaskitchen

archana of luv2eathatetocook

srivalli of cooking for all seasons

sruthi of sruthiandem

please pass this to 5 of ur fellow bloggers

KRISHNA ASHTAMI

2007-09-04T13:54:00.000-07:00

Happy krishna ashtami to all my fellow bloggers..this is one of the festivals i love to celebrate... i like lord kirishna from my chilhood...the white idol of lord krishna in pooja mandir is the one i had from my 6th standard with me.....n after marriage i brought it with me...i like it so much...

i made pongal,poha payasam,poha upma .he likes the items made with poha...so i almost did what i know and kept butter,milk,curd,poha and jaggery as prasadam.
my mom told me to decorate the idols n photos as much as i can.because lord krishna loves to be decorated with all flowers n gold what ever...

RAKHI & SWEETS TO MY THREE BROTHERS

2007-08-29T16:04:00.000-07:00

today i want to share my views with my fellow bloggers.rakhi is one of my favorite festivals.my brothers tease me like u tie rakhi for us because u get gifts ...n i cry...my mom comes n she sets everything fine and finally i demand them for money n gifts what ever....

i have three brothers .i'm only daughter of my parents.i stay in a joint family.even though my brothers r not my own...they never show difference in any matters......even my peddamma and pedanannagaru....my pedanannagru(late) treats me as his own daughter.in fact the decision maker in my case (marriage and al) is my pedannannagaru....i really love my family...i miss my brothers n sister -in-laws so much..the days spent in the back yard of my house with all those chattings,having dinner together,having tea ,running around the house,shouting at each other and what all .....

every one asks me a question...being only daughter how can u leave ur parents n come to USA...i say only one to all...my brothers r there to take care of my parents....i dont know abt any other family ....but in my case it is possible that we all maintain our relation forever like this....i'm 100% sure abt it...i like my brothers so much...they pamper me like anything...if i ask my father anything n he says no,the next one to ask is one of my brothers....

i miss my family so much ................

MUTTON PULAV

2007-08-29T10:30:00.000-07:00

to make the curry

1 pound meat (lamb or goat)
4 cloves
3 pepper corns
3 cardamom
1 inch cinnamon stick
3 bay leaves
1/2 sp shahjeera
1 star anise
1/2 onion finely chopped
2 green chillies cut long.
1 inch ginger finely chopped
1 garlic pod finely chopped
2 spoons coriander seeds(dhania)
salt
3 spschilli powder(or as per ur taste)
4 cups water(8 ounce cup)

for masala

2 cups basmati rice or sonamasoori rice
2 pepper corns
1/4 sp shahjeera
2 cardamom pods
1 cinnamon stick
1/2 star anise
1/2 sp chilli powder
salt
dhania powder 1 sp
1/2 onion cut long
2 green chillies cut long
1 1/2 sp ginger garlic paste
shahjeera 1/4 sp

cook the meat , bay leaf,cardamom,cinnamon,clove,ginger,garlic,salt,chilli powder,pepper corns,star anise,shahjeera ,dhania and water on low flame like 4 for 1 hr or till ur meat is tender and well done.
cover with lid and cook.
stir in between.
check for salt and spice.add if required .
if ur meat is cooked ,now drain all the water in the meat with a seive.this is called SOUP.
now seperate the left over pieces from the spices.
keep the pieces a side.

now wash the basmathi rice and keep it aside for a while.

now take oil or ghee and fry onions,green chilllies,ginger garlic paste,cinnamon,star anise,cardamom,peppercorns,shahjeera,meat pieces,chilli powder,salt,dhania powder.
fry on low flame for 5 min.
now take the SOUP in the measuring cup(in which u measured ur rice).
pour the soup instead of water to cook the rice.if the soup is not sufficient to cook the rice add water to the SOUP and cook.
now add the SOUP to the above stuff and add rice.stir well.
check for salt and spice.add if required.
cover with lid for 5 min.stir well in intervals.
cook till the rice is done.
this can be served with raitha or u can have it all alone.

MANGO LASSI

2007-08-23T08:53:00.000-07:00

mashed mango pulp or thick mango juice 3 cups
milk 1 cup
curd 2 cups
a pinch of salt
sugar as per ur taste.

beat the curd,milk ,sugar,salt together in a large bowl using an electric beater or hand beater(majjiga kavvam)
it shoudl be soupy.
add mango pulp and then beat again for a minute.
if its thick add 1/2 cup water.
cool it in the refridgerator and sereve.

A NEW MEMBER INTO MY FAMILY

2007-08-22T08:14:00.000-07:00

POORI AND POTATO CURRY

2007-08-12T12:08:00.000-07:00

PURI

2 cups wheat flour

1/4 sp melted butter

warm water 1/2 cup or as required.

salt

take a wide bowl.mix salt and flour .

add butter or ghee to the flour and pour little water.

mix the dough .

add water if required.add water till it is firm.

kead the dough for 15 minutes using ur 2 hands.so that it becomes very soft .

keep it aside for 15 to 20 min.

make approx. 10 partitions(small balls).

make small balls and press with a puri maker or a rolling pin into a flat round.

heat oil in a pan.make sure that the puris dip in oil while frying.

fry 1 puri at a time.

turn on the other side and gently put ur spoon on the puri it puffs up.

fry each for a minute or till desired.

serve with sugar or curry.

POTATO CURRY

2 boiled potatoes cubbed into an inch pieces.

carrot cut long 1/2 cup

onions cut long 1 cup

curry leaves

oil

mustard seeds

green chillies cut long 3 or 4

salt

urad dal

jeera

1/4 sp besan flour

turmeric

take 2 sp of water and mix besan flour .make a smooth paste.

keep this aside.

heat oil in a pan.add mustard,urad,curry leaves,jeera.

when jeera starts spluttering add onions and green chillies .

cook on low flame like 2 or 3.

add a pinch of salt and turmeric.cover with lid.

the onions become transperent after 2 min.

remove lid.

add carrots and cover the lid.

let it cook for 3 or 4 min on low flame.

add potatoes ,besan paste and salt.

cook for 4 to5 min on very low flame.

serve with puris

CHICKEN LIVER FRY

2007-08-01T22:33:00.000-07:00

chicken liver 1 pound

1/2 onion finely chopped

5 green chillies

1/2 tomato

2 sp curd(optoinal)

garam masala powder 1/2 sp

dhania powder(coriander seeds powder) 1 sp

ginger garlic paste 1 sp

1 cup chopped clantro

1/4 cup cury leaves

salt

red chilli powder

oil

turmeric

pepper powder 1/4 sp

cut the chicken liver into pieces.

the piece should be 2 inches(after cooking it shrinks to 1 inch piece).

wash it 2 times by adding 1/2 sp of turmeric to it.

drain well.

heat oil in a pan.fry the curry leaves, oinions,chillies,1/4 sp of turmeric and a pinch of salt.

when the oinions r fried add ginger garlic paste .stir it for a minute.

add tomatoes and fry till oil comes out.

add chicken liver,curd and stir well.

cover it with a lid.

water starts coming out.remove the lid at this time.

let it cook on a very low flame like 3.

when the water is completely absorbed,add chilli powder and required salt.

let it cook till the oil comes out.

at this time add 1/4 dhania powder a pinch of pepper and a pinch of garam masala.

fry it till desired.

add the remaining pepper powder,garam masala,dhania powder.

check for salt and spice.

add if required.

add cilantro.stir it and let it stay for 2 minutes.

serve hot with rice or as an appetizer.

MINI PENNE IN TOMATO BASIL SAUCE

2007-07-31T16:51:00.000-07:00

1 cup tomato pulp
1 cup chopped basil
1 tsp parsely finely chopped
1/2 onion(cut long)
pepper
salt
garlic
cloves 3
grated parmesan cheese
cook the mini penne for 11 minutes (add salt and 1/2 spoon oil in water while cooking)
heat oil in a pan and add onions,chopped garlic
now add crushed pepper and salt to it.
add tomatos and basil cook well .
add the mini penne to it and stir leave it for a minute,
sprinkle the parmesan cheese and parsely on to the penne.

stir well make sure the cheese is melted and serve hot.

SHRIMP FRY

2007-07-22T18:42:00.000-07:00

This is a very very tasty recipe and a special recipe from my family.....i really savor it.ofcourse this is my moms own recipe.curry leaves give a rich flavour to this dish.

1 pound shrimp
1 large onion finely chopped
2 tomatoes finely chopped
4 green chillies
red chilli powder
salt
oil
1/2 sp gasagasalu(poppy seeds)
1/2 sp dry coconut powder
cilantro
1/2 cup water
garam masala
pinch of pepper powder
1 1/2 sp ghee
6 or 7 cashews

some 30 curry leaves finely chopped(when chopped u get a cup of them)
1 sp dhania powder(coriander powder)

heat oil in a pan.fry onions,green chillies till light brown.
add ginger garlic paste and fry for a minute.now add tomatoes and fry till they r finely cooked.
add poppy seeds and coconut powder.
saute for 2 minutes.
add shrimp and cover with lid.water starts coming out from shrimp.now remove the lid and cook on low flame till water goes off.
add a cup of water,salt,chilli powder,dhania powder and cook till oil and curry gets seperated.
add garam masala,cilantro and now add a spoon of oil to the same curry and deep fry it or till desired.
heat a sp of ghee in a seperate pan and fry cashews.
add these cashews along with the ghee to the shrimp fry.
add finely chopped curry leaves.
sprinkle some garam masala,chilli powder,pepper powder .
add salt if required.
saute it for 2 to 3 minutes
serve with rice.

GARELU & CHICKEN

2007-07-17T12:47:00.000-07:00

2 cups urad dal

salt

soak urad dal for 5 to 6 hrs.

grind it into a smooth and fine past without water.

just sprinkle some water if u feel the dough is so hard to grind.

the paste should be so thick to make good round shapes.

add salt before shapping them.

take a plastic sheet.apply a drop of oil with ur palm.

take a small ball of the paste press with ur finger.

wet ur finger when ever the paste sticks to ur fingers.

make a small hole in the middle .keep them aside.

boil oil in a wide pan.

heat it to a good temparature like 350.

make 2 to 3 garelu and fry them on a low flame.

make sure that they are cooked properly inside.

donot add more water to the ground paste.

serve hot or cold with chicken or sugar or any chutney.

VEGETABLE MUNCHURIA

2007-07-15T10:57:00.000-07:00

This is my first recipe that i cooked for the first time in my life when i was in my 10th standard.I really love doing this and my frens & family like me to cook on all the occassions.....
special note for deepthi(one of my best frens)...u asked me to post my munchuria and here is the recipe dear...

for making balls:

4 sp corn flour
1 sp maida
salt
chilli powder
green chilli sauce(optional)
garam masala a pinch
2 cups finely chopped cabbage
1 cup finely chopped carrot
1 cup mashed and very thick paste of potato

for garnish

finely chopped onions
finely chopped ginger and garlic pieces
finely chopped cilantro
finely chopped green chillies

white sauce (for glaze)

1 sp corn flour
1 cup water
3 to4 drops of lime juice
2 sp tomato ketchup
1 sp soy sauce
pinch of salt and chilli powder

With out adding water mix corn flour,maida,salt ,chili powder,green chilli sauce,cabbage carrot and potato.the dough should be thick to make a ball that doesnt scatter in oil while frying.
make the balls and keep it aside.
fry in the oil for 1 min on a very low flame.
keep them aside.
reapt all..
now fry all the balls for the second time till it is cooked properly inside.
put them on a paper towel .

now in a spoon of oil fry onions,garlic,ginger and green chillies.
when they reduce add cilantro and saute.
now add the balls to this garnish.
let it stay for 2 to 3 min on a very low flame like 2.
saute them.

meanwhile prepare the white sauce.
in a cup of water add corn flour,tomato ketchup,soy sauce,salt and chilli powder.
now pour it on the garnished balls.
sir it immedietly...
u can see slowly that all the sauce reduces.

saute it for 3 to 4 min on low flame.

serve hot with chapathi or fried rice.

GONGURA PACCHADI AND GONGURA PAPPU

2007-07-10T13:58:00.000-07:00

GONGURA PACHADI

1 bunch gongura leaves
1 finely chopped onion
curry leaves
salt
green chillis
red chilli
mustard
urad dal
oil
jeera
garlic

heat oil in a wide pan.add jeera and green chillis .when they start spluttering add gongura leaves and fry them till the raw smell goes.
let it cool for 5 minutes.
gringd it into a fine paste along with garlic.use water to grind.
make seasoning with mustard,urad,red chilli,curry leaves.
add salt ,raw onions and seasoning to chutney.

GONGURA PAPPU

1 cup dal
1 bunch gongura leaves
3 green chillis
oil
salt
mustard
urad
red chillis
jeera
1 cup onions
jeera and methi powder
chilli powder

pressure cook dal,leaves,green chillis,turmeric,onions for 3 whistle or 4 .
let it cool for 4 to 5 minutes.
mash the dal.add salt and chilli powder.
make seasoning with mustard,urad,garlic,curry leaves,jeera and oil.
while adding th seasoning to dal add 1/2 sp of jeera and methi powder to seasonig and add to dal.
serve with rice along with ghee and vadiyalu

GONGURA BASH(SORREL LEAVES)/GONGURA MUTTON

2007-07-09T12:59:00.000-07:00

I rearly find gongura in indian stores....when i find them i bring atleast 3 or 4 bunches so that i can make all verieties out of it ....we had it for 3 days.

first day i made mutton gongura(goat meat),second day i made chutney and third comes pappu....my husband relishes all of these.

1 pound goat meat

2 cups gongura leaves

1 sp ginger garlic paste

1 onion finely chopped

garam masala
turmeric

salt

chilli powder

red chillis

green chillies

mustard

curry leaves

water

cilantro leaves chopped

wash the meat and drain all the water in it.

marinate it with turmeri,salt,chilli powder and keep it aside.

heat oil in a pan.fry 1/2 part of onions and green chillis.

put turmeric and salt while sauting onions.add ginger garlic paste.

now add meat and cover it.

cook till the water comes out.cook on low flame.

take the lid and let th meat cook in theat water.

when water is evaporated ,check for salt and spice.add if required.

add 2 cups of water and let it cook till the oil starts coming out.

at this time add garam masala and cilantro.

pressure cook the gongura ,onions,turmeric,1 greem chilli ,chilli powder along with water for 3 whistles.

now mash it and make a smooth paste .

add this to the mutton and let it stand on low flame for 5 to 10 minutes.

if u want thick gravy then cok till desired consistency.

heat oil in a pan.add mustard,curry leaves,red chilli and make seasoning.

add this finally to the curry and serve with rice.

MIXED VEGETABLE PARATHA

2007-07-03T23:11:00.000-07:00

1 cup wheat flour
1/4 cup maida
salt
milk
1 sp butter

for stuff
1/4 cup peas
1/4 cup chopped carrot
cauliflower 5 florets
1/4 cup beans
salt
green chillies
oil

make the chapati dough by adding milk.do not add water.
keep aside for 15 minutes.

pressure cook all the vegetables for 3 whistles.drain the water.add salt and mash them.
the mashed veggies should be thick enough to make a ball.

divide the paratha dough into parts.
press the ball in mibble of ur palms.
now place the veggi ball in the middle and cover it.

repeat for all till done.

now press the paraths slowly .

fry the both sides with little oil.

serve hot with kurma.

SPICY FISH FRY

2007-07-02T07:16:00.000-07:00

Fish of anykind i used Tilapia fish(15 pieces)

Part 1 powder

5 sp corn flour
1 sp all purpose flour(maida)
salt
chilli powder
garam masala
dhania powder

Part 2 marinate

fish pieces
1 big spoon yogurt
turmeric
salt
chilli powder
garam masala
ginger garlic paste

Part 3 garnish

finely chopped onions 2 sp
chopped cilantro 1 sp
chopped green chillies 1/2 sp
lemon juice 2 or 3 drops
lemon slices cut round

marinate the fish using the part 2 ingredients for 20 minutes.
in a wide bowl mix all the ingredients under part 1.

take a wide pan.drizzle a few drops of oil.dip the marinated fish piece in the powder(part1).
fry it in the pan.
turn n fry the other side after 1 or 2 min.fry each piece for atleast 5 min.
u can fry 5 to 7 pieces in a single pan. u can complete the whole thing in 3 batches or so....
keep the fried fish a side.repeat till ur done.

take a sp of oil in a pan.fry the onions n chillies.atlast add cilantro n fry .add lemon juice.

take a plate n arrange the fish pieces n put the lemon slices around them.

just sprinkle the onion mixture on the fish pieces.

u can have it as an appetizer.just squeeze the lemon juice n eat.

EGG BAJJI

2007-06-28T00:18:00.000-07:00

EGG BAJJI

this is one of my favorite childhood dishes which i use to do it myself with alittle help from my mom.

2 boiled eggs

1 cup besan flour

1/4 cup rice flour

1 pinch bicarbonate of soda

salt

chilli powder

pinch of pepper powder

a pinch of garam masala(preferably mtr,shaan,mdh etc)

1/2 finely minced tomatos

1/2 finely chopped onion

1 sp chopped cilantro

1/2 lemon

pinch of ajwain

mix besan,rice flour ,salt n chilli powder in water.make a smooth paste.

dip the egg in the batter and fry it for a minute.set aside.

again dip it for secong coating and fry it in oil till light brown.

take a bowl.mix onions,tomatos,salt,cilantro,chilli powder,garam masala,ajwain,pepper powder,lemon juice and mix well.

cut the egg into two halfs.

put the onion mixture on the top of the egg.

serve warm.

RAVA DOSA

2007-06-26T07:51:00.000-07:00

rava(sooji)-1 cup
rice flour -1 cup
jeera 1 sp
finely chopped chillies
grated carrot
finely chopped cilantro
salt
oil
water

mix rava and rice flour ,jeera,salt ,chillies with water.
the batter should be lighter than dosa batter.
make dosas on the pan .
roast them on two sides.
garnish with carrot and cilantro. fold the dosa.
serve hot with sambar,coconut chutney or sugar.

OKRA FRY,PLAIN DAL,BOILED EGG

2007-06-22T15:29:00.000-07:00

2 cups cut okra
1 handful groundnuts(peanuts)
4 sp grated coconut
2 green chillies
1/2 onion chopped finely
salt
chilli powder
dhania powder
oil
mustard
urad
curry leaves

make seasoning with oil,mustard,urad n curry leaves.
fry onions n chillies till light brown
add okra fry till the stickiness goes .
add salt,chilli powder,dhania powder,coconut ,peanuts.
fry for 5 minutes on low flame.
serve with rice,pressure cooked dal n eg...its a grt combo.

PLAIN DAL
pressure cook dal and mash it.add salt before serving.

GOBI MUNCHURIA

2007-06-20T04:29:00.000-07:00

1 cup cauliflower florets

2 sp maida

2 sp corn flour

salt

ginger garlic paste

chilli powder

food color

for seasoning:

finely chopped onion 1 cup

finely chopped ginger 1 sp

finely chopped garlic 1 sp

finely chopped green chillies 1 sp

finely chopped cilantro 2 or 3 sp

for white sauce:

1 sp corn flour

1/2 cup water

pinch of salt

tomato ketchup 1 sp

lime juice 1 sp

soy sauce 1 sp

take a wide bowl mix maida,corn flour,salt,chilli powder,ginger garlic paste with water.ad cauliflower n mix well.

fry them in oil on low flame.

in another pan heat 1 sp oil n fry onions,ginger ,garlic till th rawsmell of ginger n garlic goes.add green chillies n fry.

now in a small bowl take 1 sp of corn flower ,a pinch of salt,tomato ketchup,soy sauce,lime juice,1/2 cup water.

mix well.this is called white sauce.

now to the fried onion mixture(seaSONING) add fried gobi pieces n mix well.

pour the white sauce on to it n let it fry for another 2 mintes on low flame.

add cilantro n stir well.

COCONUT RICE

2007-06-18T13:55:00.001-07:00

2 cups basmati rice

1 cup processed coconut

4 green chillies

1 sp ginger garlic paste

ghee

salt

oil

spice in the above picture(white plate)

heat oil in a pan. fry all the spice for 1 to 2 minutes onlow flame.

fry onions n chillies till onions r transperent

squeeze milk for the coconut .

add milk to the above mixture.

cook for 1 minute

add salt .

now wash the rice n place in the pressure cooker or electric cooker or microwave cooker.

add a sp ghee.let it cook for 20 min in microwave or 15 min in pressure cooker .

serve hot with raitha n curry.

RADISH CURRY

2007-06-16T20:26:00.000-07:00

This is my first experiment on radish curry ..i saw it on the internet and tot of making it...but i changed it a little bit...
1 bunch radish
1/2 cup toor dal(may be 2 hands ful)
coconut 1/2 cup or take 4 sp of coconut powder
4 red chillies
2 sp dhania
2 inch piece tamarind
2 pinches of hing
salt
chilli powder
1 cup chopped onions

cut the radish.take 1/2 cup chopped onions,dal and radish and pressure cook for 3 whistles(do not mash it after removing).
grind coconut,chillies,tamarind,dhania in to fine paste
heat oil in a pan .add the remaining 1/2 cup onions n fry them.add the ground paste n fry for 2 minutes.add hing n fry for 1/2 minute.add salt n chilli powder.
add dal to it.
cook for 10 to 15 or till u r satisfied with taste.
serve with rice or chapati.

MINT EGG FRIED RICE

2007-06-14T06:09:00.000-07:00

This is a recipe from my frend...i haven't heard of this yet..this is my first trail on the combo mint and eggs..it really came out well...

1/4 bunch of mint
5 green chillies
1 1/2 inch ginger
3 flakes of garlic
corriander
1 tomato minced
1 onion finely chopped
5 eggs(or ur choice)
salt
1 bay leaf
1 inch cinnamon stick
3 cloves
oil
chilli powder
homemade garam masala
cooked basmathi rice or normal rice

cook the rice with 2 to3 drops of oil and 1/3 sp salt.spread it n a plate n let it cool.
heat oil in a wide pan .add chopped onions .fry till brown .
add tomatoes n fry till oil comes out .

Meanwhile take mint,chillies,ginger garlic ,cinnamon,clove ,bay leaf and grind them to a fine paste.add this paste to the cooked tomatoes.saute it for 3 or 4 minutes.
add salt,chilli powder,garam masala...again check for salt n spice...

now take 1 egg n boil(save it for garnishing..it also goes well with rice)
heat oil in a seperate pan and beat 4 eggs into it.scramble them n fry till they r cooked.

now to the mint curry add rice,scrambled egg ,cilantro
mix well.let it cook on very low flame like 2 or 3 for 5 to 8 minutes.
garnish with boiled egg

snak with puffed rice(murmura)

2007-06-03T18:18:00.001-07:00

3 cups murmura
lemon juice(according to ur taste)
curry leaves
mustard
green chillies 3 chopped finely
urad dal
oil
salt
turmeric
water

in a wide pan heat oil and add curry leaves,mustard and urad dal...add chillies..fry them for 1 minute.add salt and turmeric power .
add lemon juice.
pour water in a large bowl .dip murmura using ur two hands and take them out immediately...add it to the seasoning mixture.stir it for 2 minutes.
serve hot.....
this can b served as breakfast and snack too....

GORU CHIKKUDUKAYA KOBBARI KOORA(GAWAR BEANS FRY)

2007-05-17T16:53:00.000-07:00

Hi all i dont know what u call this in english...when searched in google images i got the name as "Gawar" i love when my mom makes this..this is one of her best recipes...the taste is really awesome...it goes well with pappu charu ,sambar or rasam..

pressure cooked or microwave boiled beans
4 sp dry or freshly grated coconut powder
garlic flakes 2
1 sp chilli powder
salt
1 sp mustard
1sp urad
turmeric
curry leaves

remove the ends of the beans and cut them into 2 or 3 halfs..do not chop it.
heat oil in a wide pan.now add mustard,urad,curry leaves.
add onions and fry till light brown.
add turmeric and salt.
add beans and fry them for 10 minutes.
add coconut powder ,chilli powder and crushed garlic.
fry till desired for for 10 more minutes...seethat it does not burn.........

LAMB CURRY

2007-05-15T12:50:00.000-07:00

1 pound or more lamb
1 sp lime juice
1 sp curd
1 tomato finely chopped
chilli powder
2 sp ginger garlic paste
shan ghost masala(optional) or garam masala
salt
cilantro
dhania powder
oil
1 cup finelychopped onions

in a wide bowl add curd,lemon juice,salt,chilli powder,ginger garlic paste and mix it.add lamb and mix it well.marinate lamb for 3 to4 hrs.
heat oil in a wide pan.fry onions and green chillies till onions r light brown.
add ginger garlic paste.stir well.add tomatoes and let them cook.
now add marinated lamb and cook covered till water comes out...
now cook uncovered.when the water is evaporated .
addd 1 glass water and let it cook for atleast an hour.
so that the smell goes off....add dhania powder.
check for salt and spice.add if required let it cook for another 5 minutes.
add cilantro and serve hot with rice

BHAJJI--MURMURA CHAT

2007-05-13T15:06:00.000-07:00

this is a roadside snack which always reminds me of my olden days spent with my frens....i want to share with u all....

any type of bhajji 2 small

2 cups murmura

1/4 cup peanuts

1/4 cup split chick peas

1/4 cup minced tomatoes

1/4 cup finely chopped cilantro

1 sp chili powder

1/4 cup chopped onions

lemon juice

salt

cut bhajji into chuncks.

take a wide bowl.pour lemon juice.add salt ,chilli powder,chick peas,peanuts,chopped onions,tomatoes.

add bhajji and mix well......check for salt...

add murmura and cilantro and mix well. serve as a snack

3 RECIPES

2007-05-11T09:38:00.000-07:00

today i posted 3 recipes..carrot fry,tomato dal,and majjiga pulusu...the combination of pappu and carrot fry was awesome.....if i make pappu i use to make potato fry...so for a change i tried the combination...it was good.... MAJJIGA PULUSU

yogurt 1 cup
water 1 cup
besan flour(chickpea flour) 1 sp
salt
green chillies 5
ginger 1 inch piece
garlic 2 flakes
curry leaves
mustard
urad
hing
turmeric
coriander leaves(cilantro)
dry red chilies

in a small cup mix 3 or 4 sp water and besan flour .
in a cup beat yogurt and add water.
gring green chillies,ginger and garlic together.
set them aside.
make seasoning with curry leaves,mustard,urad,turmeric ,dry red chilliesand hing.
when mustard starts spluttering add chilli ginger garlic paste.
add besan and water mixture let it cook for 2 minutes.
add yogurt and water mixture.
keep on stirring for 2 minutes.
garnish with cilantro

CARROT FRY
boiled carrot pieces 1 cup
2 sp grated coconut or dry coconut powder
green chillies
dhania powder
chilli powder
salt
turmeric powder
mustard
urad
curry leaves
finely chopped onions 1/4 cup
finely chopped ginger 1 sp
finely chopped garlic 1 sp

in a wide pan heat oil and make seasoning with mustard,urad,curry leaves and dry red chillies.
when mustard starts spluttering add onions,chillies , ginger,garlic.fry for a minute.
add coconut powder and stir well.add boiled carrot pieces and fry for 10 minutes.
add dhania powder,salt and chilli powder.
cook till required color and taste.

TOMATO DAL

toor dal 1 cup
4 tomatoes
5 green chillies(cut long)
onions 1/2 cup
jeera and meth powder
dhania powder
curry leanes
salt
chilli powder
mustard
urad
hing
dry red chillies
garlic flakes 2

cook toor dal in pressure cooker for 3 whistles.
cool it and mash the dal.to that add a small cup of water and add tomatoes,onions ,chillies and cook for 1 or 2 whistles.
let it cool.mean while make seasoning with curry leaves,mustard,hing,garlic,redchillies,urad,jeera and methi powder(which gives u rich taste).
set the stove on a avery lowflame like 3 and add salt,chilli powder and dhania powder to dal.
wait for 1 minute and add seasoning.
some may cook in a different way.they add chillies and onions in seasoning...this adds more calories ..so pressure cook onions and chillies if u whish.

GUTTI VANKAYA PULUSU

2007-05-08T14:16:00.000-07:00

i tried this guttivankaya pulusu with groundnuts,sesame,coconut,tamarind as the main ingredientss..it really came out well.....

1/2 cup peanuts

1/4 cup sesame seeds

1/3 cup grated coconut or dry coconut powder

5 dry red chillies

salt

ginger

garlic

cloves 3

cinnamon 1 inch stick

brinjals(gutti vankaya) 5 to 6

cilantro

chilli powder
1 sp oil

mustard

urad

curry leaves.

tamarind juice

dry roast groundnuts,sesame,cinnamon,cloves ,dry chillies.and at last coconut powder for 1 minute.

chop onions.

grind all the above together with little salt.

heat oil in apan.add all mustard,urad,curry leaves and make seasoning.to this add the ground paste and stir well.add tamarind juice.

let it cook for 2 minutes.cut the brinjals into 4 halfs on one end.dont part the other end.

put brinjals and cook till oil comes out..

CHILLI PANEER

2007-05-07T17:58:00.000-07:00

paneer 1 brick cut into small cubes.

capsicum (green,red,yellow)cut long

ginger chopped 2 spoons

garlic flakes chopped 2 spoons

curd 2 spoons

chilli powder

ginger garlic paste

salt

northindian garam masala(shan)

garam masala

onions

cilantro

dhania powder

marinate paneer in a mixture of curd,ginger garlic paste,chillipowder,salt for 3 hours in fridge.

heat 1 sp oil in a pan.add capsicum and onions.fry till raw smell goes.add chopped ginger,chopped garlic and fry for 2 minutes.add cilantro ,dhania powder ,garam masala,shan garam masala little salt and chilli powder.

fry for 2 minutes.set aside.

now heat 1/2 sp oil in a pan add marinated paneer and fry till the oil starts coming out.check for salt.add chilli powder,garam masala ..

mix this paneer with chilli .

VERMICELLI UPMA / SEMIYA UPMA

2007-05-03T12:58:00.000-07:00

this is an easy and simple breakfast that can be done in 10 minutes.it isur option to add veggies in this vermicelli upma.

1 cup vermicelli

1 1/2 cups water

4 green chilies chopped
1/3 onion chopped

chopped ginger(optional)

seasoning

curry leaves

mustard

urad

oil

heat oil in a pan.add all seasoning ingredients.

when they start spluttering add onions,green chillies and ginger.fry for a minute.

addvermicelli and roast for 2 minutes.do not make them brown.
add salt.

pour water and cook till tender.

do not make it sticky.fry till dry.

serve hot

YAMS/SWEET POTATOES

2007-05-03T10:20:00.000-07:00

yams(chilakada dumpa/sweet potato)

jaggery

water

make syrup with jaggery and water till thin strings form.

meanwhile presure cook yams for 2 whistles and set aside.

after yams set to room temparature cut them to halfs or as desired and dip in jaggery syrup for 10 minutes.

take them out.

let them cool .

enjoy.

the other way of cooking sweet potatoes is:

take a thick bottomed pan.

set the stove to 2 or 3.

put the yams and cover it with lid(preferably steel)

keep turning it in intervals .keep cooking till done.

do not burn it ...

PALAKURA PAPPU(SPINACH DAL)

2007-05-02T22:42:00.000-07:00

spinach dal goes with potato fry ...its a toomuch combo that always reminds of my mom...she gives me spinach dal with ghee and potato fry ..with hot rice..is it mouth watering?when lentils cooked withtamarind give lot of mouth watering flavour which u feel like eating it when ever u r hungry.....

1 cup toor dal
2 cups finely chopped spinach
4 green chillies
1/2 cup chopped onions
salt
chilli powder
tamarind juice -up to ur taste

seasoning
oil
mustard
urad
turmeric
jeera powder
methi powder
curry leaves
hing
garlic
dried red chillies

pressure cook dal for 2 or 3 whistles.
mash it .add spinch,chillies,onions,tamarind juice and pressure cook for 1 whistle.
add salt ,water(option),chilli powder.
let it cook on a very low flame like 2 or 3.

make seasoning with oil,mustard,urad,red chilli,garlic,curry leaves,turmeric,hing,jeera and methi powders.follow the sequence for seasoning.
add seasoning to the cooked dal.
stir it well and serve with hot rice or chapati.

PACHI PULUSU

2007-04-26T23:42:00.001-07:00

today i made pachi pulusu,kandi pachadi and egg curry..the combination aof pachi pulusu and kandi pachadi is grt....i heard it from one of my frens...

1 1/2 glasses of water

1 small cup tamarind juice.

finely chopped onions 1 cup

2 green chillies chopped

salt

1/2 sp sugar

cilantro finely chopped

seasoning

1 garlic flake

oil

mustard

urad

curry leaves

jeera

in a wide bowl pour water,tamarind juice,green chillies,onions,salt,sugar.

make seasoning with mustard oil,urad,jeera and curry leaves.

add the seasoning to the mixture in the bowl.

add cilantro.

let it stand for 1 hour or more before serving .

it goes well with kandi pachadi as a side.

KANDI PACHADI

2007-04-26T23:37:00.000-07:00

1/2 cup kandipappu(toor dal)

3 long dry chillies red

1 small flake tamarind

water

salt

oil

jeera

mustard
urad

curry leaves

hind(inguva,asafoetida)

dry roast the toor dal till the aroma starts spreading.add dry chillies,salt jeera,tamarind and roast for 2 mintes.

grind the above with some water.

season it with oil,mustard,urad ,hing and curry leaves.

goes good with pachi pulusu.

BOILED EGGS IN GREENPEAS CURRY

2007-04-26T23:23:00.000-07:00

i was bored doing egg fry and egg pulusuall the time...i just got an idea to make egg and peas combo..

3 boiled eggs

1 cup green peas

chopped onions

3 green chillies

ginger garlic paste

salt

oil

chilli powder

pinch of pepper

1/4 sp garam masala

1 sp dhania powder

turmeric 1/2 sp

microwave frozen green peas till they become soft.

drain the water.

in the meanwhile heat oil in a pan.

add chopped onions,green chillies,turmeric and fry till brown.

add ginger garlic paste,salt , chili powder,coriander powder,garam masala,pepper powder and fry for 2 minutes.

add green peas and fry for 10 minutes.

cut the boiled eggs into cubes and add to peas curry.

fry for 5 to 6 minutes .

HALWA WITH WHEAT FLOUR

2007-04-25T15:32:00.000-07:00

1 cup wheat flour

1 cup sugar

1 cup ghee

water 4 cups

cashews

raisins

almonds

heat 1 sp ghee in a pan.add flour.fry it till the raw smell goes .stop frying when the aroma starts spreading or till light brown.

add water and sugar.

immedietly keep on stirring the mixture.

pour the remaining ghee.

keep on stirring till the flour becomes thick.

remove from stove when u fell that the it is properly cooked.

raw smell should go off.(cook for 1/2 hr to 40 minutes minimum).

ur arms may pain a little...

PANEER PULAV

2007-04-25T13:20:00.000-07:00

paneer cubes 1 cup

1 big bay leaf

2 small cinna sticks

1 cardamom

3 cloves

1 sp ginger garlic paste

shahjeera

and ur choice of spices u mostly use for pulav or biryani
onions(cut long

french beans

carrot

green chillies

1/2 sp ghee and oil

basmathi rice

cilantro

mint

heat oil and fry paneer for 3 to 4 minutes.(do not fry till brown).

heat ghee and oil in a pan.add all the spices.

when they start giving good smell add oinions,green chillies,ginger garlic paste,,beans,carrot .

this is the curry .

in ur cooker wash rice and pour water.

add salt and 1/4 sp ghee

add the curry .do not add paneer now.

after 10 minutes add paneer and cook till done.while removing add cilantro and mint leaves.

YOGURT AND CUCUMBER SOUP

2007-04-25T13:15:00.000-07:00

grated cucumber 1 cup
1 cup yogurt
1/2 lime
pinch of jeera and methi powder
chillie powder
salt

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.

ONION CURRY

2007-04-25T13:13:00.000-07:00

1 big onion(cut long)

3 green chillies

1/2 sp jeera and methi powder

1/2 sp dhania powder

pinch of garam masala

salt

chilli powder(optional)

cilantro

tamarind juice

seasoning:

mustard

urad

curry leaves

hing

heat oil in apan.season it.add cut onions.

add turmeric and salt.

let it fry for 5 minutes on low flame.

the onions should not turn brown.

they should become transparent.

add tamarind juice.add little water if required.

cook for 8 to 10 minutes.

add dhania powder,jeera methi powder and garam masala.

stir well.

garnish with cilantro

MY GARDEN

2007-04-24T18:50:00.000-07:00

MASALA CHAI WITH VANILLA EXTRACT

2007-04-24T18:14:00.000-07:00

1 sp tea powder

1 very small cinna stick

1 cardamon(elachi)

chopped ginger 1/2 sp

2 to 3 drops vanilla essence(alcohol free)

milk

sugar or artificial sweetner.

pour water in your coffee bowl.

add cinnamon and chai powder.

let it boil.

remove the cinna stick .add milk,sugar,cardamom, and chopped ginger.

boil it for some time.

add vanilla.let it stay for a minute.stir well.

filter ur tea.

enjoy with tea rusk.

POTATO AND EGG SANDWICH

2007-04-24T16:24:00.000-07:00

1/2 potato grated

onion 1 very small

seasoning:

mustard

uradh

jeera

salt

chillie powder

oil

1egg

2 bread slices

for potato curry

cilantro

grate the potato.

heat oil in a pan

add mustard,urad and jeera

when they start spluttering add onions and fry for 2 minute.add grated potato.

saute it and cook till done.garnish with cilantro.

make an omlette with egg ,salt and chillie powder

while making omlette cut the sides so that it has room in the bread slice.

toast the bread.

put the omlette on one of the slices.

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.

GRILLED CHEESE SANDWICH

2007-04-24T15:26:00.000-07:00

2 slices white bread

1 sice american singles cheese(faat free)

butter

toast the bread with butter on a pan.

put the cheese slice in the mibble of the hot bread.check if the cheese starts melting.

when it melts remove from the pan and enjoy.

CAKE (made with indian style oven)

2007-04-23T05:28:00.000-07:00

1 cup maida(all purpose flour)

1 cup eggs(2 )

1 cup sugar powder

1/2 sp baking powder

1 sp vanilla essence

1/2 stick butter

frosting:

betty crockers frosting accessories.

hersheys kissables.

fill the plate with sand and keep it aside.

rub the inside of oven with butter and dust it with maida.dust the extra flour out.keep it aside.

beat butter with a fork or an electric beater.

add eggs and beat till it mixes with butter corsely.

add sugar powder and beat till the sugar mixes with the egg

sift the maida and baking powder(if u r using elestric beater u need not sift the flour).add vanilla essence.

add it to the egg mixture in intervals and beat it.repeat till ur done.

pour into the oven .

cover with the lid.

put the plate(containing sand on to the stove).

put the oven on top of that.

see that the oven sits correctly on the plate.

set the burner to 7 or 8 .

after 10 minutes,simmer it to 3.

let it cook for another 15 to 20 minutes or till ur cake is done.

to check the cake is done or not,insert a fork and see that it comes out clean.then ur cake is done.remove it and keep it aside.

let it cool for 5 to 10 minutes.

cut into pieces and frost it or eat with out frost.

CORRIANDER CHUTNEY(KOTHIMIRA PACHADI)

2007-04-20T14:51:00.000-07:00

1 big bunch of cilantro

6 green chillies

4 flakes of tamarind

1 sp jeera

heat oil in a pan.add jeera,green chillies,tamarind.

when jeera start spluttering add cilantro and cook till raw smell goes.

grind it into a fine paste.

serve hot with rice.

BRINJAL CHUTNEY(VANKAYA PACHADI)

2007-04-20T14:46:00.000-07:00

1 big egg plant

1 tomato

2 small flakes of tamarind

5 green chillies

1 sp jeera

1 big garlic pod

few cilantro leaves

heat oil in a pan.add jeera,green chillies,tamarind,crushed garlic.

when jeera starts spluttering add cilantro,tomatos and brinjal.

cover with lid.stir in intervals

cook till the raw smell of bringal goes.

grind it to a fine paste.

serve with hot rice and ghee.

EGG CURRY

2007-04-19T15:20:00.000-07:00

4 boiled eggs
1 big onion
1 cup tamarind juice
cilantro
jeera and methi powder

seasoning
1 sp mustard
uradh
jeera
curry leaves
oil
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.

SORAKAYA PALU POSINA KOORA/BOTTLE GAURD IN MILK GRAVY (SORAKAYA PALA BAJJI)

2007-04-19T15:10:00.000-07:00

1 small bottle gaurd
1 cup milk
1 piece of jaggery
salt
chillie powder
finely chopped onions

tempering
1 sp mustard
curry leaves
urad
jeera
oil

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.

CHICK PEAS MASALA

2007-04-18T15:23:00.000-07:00

i made this with kabuli senagalu....usually this is used to make chat .

1 cup chick peas

1/2 cup chopped onions

cilantro

lemon slices

lemon juice

chillie powder

salt

tempering/seasoning/popu/tadka

1 sp mustard

1 sp uradh

curry leaves

3 dry red chillies

soak the chickpeans for 2 days.change the water in the morning.and soak it on the second day too.

microwave it for 30 minutes in intervals or pressure cook it for 3 whistles.

the skin of the chickpeas floats on the bowl when them r completely cooked.remove them with spoon.

add chillie powder,salt ,onions,cilantro and squeez a fresh lemon.

now heat oil in a pan.add all the seasoning ingredients .

pour the seasoning on the chickpea mixture and toss it well.

Serve with lemon slice.chips.....

fried apples with ice cream

2007-04-18T15:15:00.000-07:00

3 scoops any ice cream
2 apple slices
any fruits for garnish
small stick butter
1/2 sp sugar
maple syrup(optional)
nutmeg pinch(optional)
vanilla essence(optional)

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.

2007-04-17T17:24:00.000-07:00

BITTER GAURD FRY(kakarakaya):

there r 2 types of fries in this

type 1:

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
salt
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.

type 2:

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
salt

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.

KOBBARI SENAGAPAPPU CHUTNEY

2007-04-17T17:10:00.001-07:00

1/2 cup senagapappu

2 spoons grated coconut

3 green chillies

1 sp jeera

for seasoning

1/2 spoon mustard

1/2 sp jeera

1/2 sp black gram

curry leaves

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.

add seasoning.

goes with idle,dosa,pesarattu,upma,utappam...

POORNALU

2007-04-17T16:36:00.000-07:00

to prepare the stuff(sweet balls)

chana dal-1cup
jaggery 4 medium cubes
cardamon powder(optional)
grated coconut(optional)

to prepare the batter for dipping the balls

rice 1 cup
blck gram(urad) 1/4 cup
pinch of baking soda

batter:
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.

sweet balls:
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....

RASAM POWDER

2007-04-15T02:09:00.000-07:00

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.

CABBAGE PACHADI

2007-04-13T13:00:00.000-07:00

1 sp mustard
1 sp urad dal
1 sp jeera

cabbage 1/2
groundnuts 1 hand full.
6 green chillies
tamaring 4 or 5 flakes
2 flakes garlic
salt

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.

make seasoning.

in 1 sp oil fry mustard,curry leaves,urad dal.

pour it over the chutney and mix together.

it tastes good with rice.

CHICKEN CURRY

2007-04-12T21:41:00.000-07:00

1 onion
1/2 tomato
4 or 5 green chillies
red chilli powder
salt
ginger garlic paste
oil
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.