PACHI PULUSU

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

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

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

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

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

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

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

MASALA CHAI WITH VANILLA EXTRACT

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

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

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)

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)

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)

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

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)

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

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

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.

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

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

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

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

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

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.

CHICKEN BIRYANI

chicken1 pound or 3/4(with bones and skinless)
ginger garlic paste
salt
curd
onions 1(cut long)
oil
tomato 1(cut long)
hyderabadi biryani masala 1 tsp(mdh)(this adds good flavour to ur biryani)
turmeric
chilli powder
dhania powder
bay leaf 1
cloves-5
elachi 1
cinnamon stick 1/2 inch stick

basmati rice 2 cups

cook basmati rice and let it cool on a plate.

marinade chicken for 1/2 hr in the fridge.
marinade chicken with 1 sp ginger garlic paste,salt,garam masala,1 sp curd

heat oil in a pan fry bay leaf,cloves,cinna stick,elachi
set it aside.

heat oil in a pan.fry onions and tomato .add a pinch of turmeric.put dhania powder and 1 sp hyderabadi biryani masala.put marinated chicken .
cover with lid for 5 minutes.
water comes out slowly.
when water is coming out remove the lid.
water should get evaporated.(this is the main part because gravy should not mess the rice)
when u remove the lid add the mixture of bay leaf,cloves,elachi and cinnamon.

let the chicken cook well on a very very low flame.do not pour water .it does not give u much taste.

in a big pan heat 1 sp oil and add a layer of rice
then a layer of chicken on the top
again a layer of rice
again a layer of chicken on the top.
repeat it till ur done.

cover it for 10 minutes and cook on a very very low flame like "2".
gently fold it twice or trice and shake it for 2 or 3 seconds.
convert it into a serving dish.
when u start serving the curry will automatically mix with rice.
goes good with raitha and nonveg curry and also aloo kurma.

ALLAM CHUTNEY

this chutney goes good with idle,dosa,garelu,punugulu,bajjilu etc.....

4 green chillies.
4 flakes of tamarind(or to ur taste)
ginger 1 inch peices -5
1 sp jeera
1 sp uradh dal
1 sp chana dal
curry leaves
oil
dhania


fry jeera,urad,chana dal,dhania,curry leaves and set them aside.
in the same pan add 1/2 sp oil and fry green chillies,tamarind,ginger.
when ginger stsrts shrinking remove from the pan and let them cool.
grind all together,seasoning and ginger mixture.
add salt add pour water if necessary and grind to a smoth paste.

PUNUGULU

i like to have road side punugulu with the allam chutney.its mouth watering.....but i miss my place vijayawada where i get them.my husband like punugulu.

1 cup urad dal
1 cups rice
salt to taste

soak dal and rice over night .and grind them in a food processor.
add salt .
pour oil in a pan up to 1 1/2 inch height.
to save oil use a small pan so that u can use less oil.
the level will increase .
take batter into ur hand and keep on moving ur hand to leave small balls into the pan.
see that there is room for all and remove it after it form a thin white layer.put them on a paper towel to absorb access oil.
repeat the process . till u complete the batter.
again fry them till golden brown.
frying them twice has an advantage of even cooking.
or else they r good on the out side and doesnt cook well in the inside.

have it with chutney.

BREAD HALWA

I made bread halwa with white bread .but i didn't like the taste.i tried with hawaiian bread the taste was really good.

2 rolls of hawwain bread.
2 sp ghee
1 cup sugar(or as required)
1 1/2 cups milk(6 -7 tsp sugar)
badam,cashews,raisins for garnish.



roast the chashews and raisins in a spoon of ghee.set it aside.
make hawaiian bread into pieces.
fry it in 1sp ghee for 3 minutes or till it starts shrinking.
add milk and sugar.let it cook for 6 to 8 minutes on very very low flame.
let the milk reduce.check for sugar.add if required.
add ghee and cook till the ghee seperates from the mixture and leaves the pan.
garnish with almonds,raisins,cashews.

actually this tastesgood if adequate amount of sugar is used.