ALOO PARATHA

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

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

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

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

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

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

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

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

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

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

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

POORI AND POTATO CURRY

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

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

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

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

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

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

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