TASTES FROM MY KITCHEN

Ragada Patties

2011-10-18T12:22:00.002-05:00

INGREDIENTS:

For Ragada:

White vatana(yellow peas)....2c

Green chilly........5

Corainder leaves....1/4 th c

Pudina(mint leaves)...1/4 th c or aamchur...1tbsp

Salt ..as required

Red chilly powder....1 tsp( as per ur tatse)

Tamarind paste....1 tbsp

Jaggery....2 tbsp

Haldi(turmeric)..a pinch

Garam masala....1 tsp

FOR patties:

Potato.......1kg

Semolina....1/4thc

Bread crumbs.......1/2 c

Coriander leaves...chopped 1/4thc

Mint leaves......handful chopped/aamchur ....1tsp

Salt...1tsp

Greenchilly....2chopped finely

Ginger chopped...1tbsp

lemon juice....1tbsp

Tamarind Chutney:

Tamarind paste...1/4thc

Jaggery/brown sugar....2tbsp

Salt...1/2 tsp

Red chilly powder.....1tsp

Mix everything and heat it in a pan until the mixture thickens into a paste kind of consistency.

Green chutney:

Mint leaves...2c chopped

Coraiander leaves....1c chopped

Green chilly...6

Sugar....2tsp

salt to taste

Lemon juice...2tbsp

Grind evrything together into paste, adding some water.

For Tampering:

Cumin ....1tsp

mustard...1tsp

Curry leaves...1 stalk

Hing(asefotida)...a pinch

For Garnish:

METHOD:

For ragda:

Wash and cook the yellow peas until well done.

Grind 2 tbsp of peas ,green chilly,coriander and mint /aam chur powder into a patse.

Heat oil in a pan and add cumin seeds,mustard seeds,hing(asefotida) and curry leaves.

Add the ground paste and fry for sometime.

Add salt,red chilly powder,haldi,jaggery or brown sugar,tamarind paste and fry until the paste leaves the oil.

Now add the cooked peas and add 1c of water.

Simmer for 5-10 minutes.

For patties:

For patties boil the potatoes.

Mash the potatoes and mix with all other ingredients.

Scoop the mixture with a medium sized ice cream scoop and make pat the mixture into round shaped patties.(u can make them into whatever shape u like.)

Shallow fry them on a tawa(flat pan) adding a little oil on both sides.

Assembling the Ragda patties:

Keep two patties on a plate.Put ragda on both of the patties.Garnish with tamarind chutney,Green chutney,chopped onion,chopped coriander,Curd and sev.

Rice Flour fritters(varipindi pakodi)

2010-10-26T11:11:00.006-05:00

I learned this from one of my friend's Mil.

INGREDIENTS::

Rice flour....2c

Green chillies...10

Ginger........1 medium sized piece

Onion...3 small ones

Salt... 1tsp

Curry leaves...4(optional)

Water...1/2 c

Oil to fry

METHOD:

Cut onion into small pieces.
Grind green chilly and ginger coarsely in a food processor.
Mix onion and ginger -chilly mixture with rice flour.Add salt.
Using less water in between make the rice flour mixture into a dough.Make sure that u add very less water.Just add enough water to make it into a firm dough.
Heat oil.Put small amounts of the rice flour mix into the hot oil slowly.
Fry until they turn into light brown color as shown in the pic.

You can store them in a airtight container.They will be very tasty.

Spaghetti (indian style)

2010-09-28T09:44:00.004-05:00

INGREDIENTS::

Spaghetti.....1 box

Mixed vegetables....2c

Onion...1

Green chillies....6

Salt..as req

Ginger-Garlic paste....1tsp

Sambar powder....1/2 tsp

Olive Oil..2tbsp

METHOD::

Boil the spaghetti,drain them and keep in cold water.
Heat oil in a pan.Add green chillies and onion.
When onion is fried a little bit add ginger garlic paste and fry.
Now add the vegetables(your choice) and cook until they are half done.
Add salt and sambar powder.
Drain the spaghetti and mix with the veg. mixture.

Serve hot.

BisiBille Bath

2010-09-13T10:36:00.002-05:00

INGREDIENTS::

Toor dal....1c

Rice............1c

Mixed veg.....1c.( like French beans,Carrot,green peas,capsicum..etc..)

Nool kol(white turnips)...1c

Salt...1 1/2 tsp

MTR bisibillebath powder.....2tsp

Tamarind juice.....1/2 c

FOR TAMPERING::

Cashew nuts:handful

Curry leaves....6

Mustard seeds...1tsp

Ghee...2 tbsp

METHOD::

Wash and boil the rice and dal with all the chopped vegetables .
Pour extra water so that it cooks well.
Now add the bisibille bath powder, salt and tamarind juice.
Mix well and cook for 10-15 min.
Heat 2 tbsp of ghee and do the tampering.
Serve hot.

Another Milk cake picture

2010-06-22T16:55:00.004-05:00

There is some wrong in this pic ..guess what??

Tres Leches 3 Milk Cake

2010-04-26T11:11:00.006-05:00

I made this cake for my friend chikky's anniversary.Everyone enjoyed this .It is so tasty and worth trying .

INGREDIENTS::

FOR THE CAKE::

All purpose flour......1 1/2 cups

Eggs........5

Baking powder.....1 tsp

Unsalted butter....1/2 c

White sugar....1 c

Vanilla extract...1 tsp

For the milk mixture.::

Sweetened condensed milk...1 can(14 oz)

Evaporated milk....... 12 oz can

Heavy cream... 1/2 c

For the Icing::

Heavy cream....1 c

White granulated sugar...1/2 c

Vanilla essence...1/2 tsp

For the colored icing::

Unsalted butter...1/2 c

icing sugar....1 lb

Food colors...pink,green and yellow.

METHOD::

Preheat oven to 350 F
Grease and flour 9/13 inch pan.
Sift flour and baking powder and set aside.
Cream butter and sugar together until fluffy.
Add eggs and vanilla .Beat well.
Add the flour mixture 3 tbsp at a time.Mix until blended.
Pour batter into the greased pan and bake it for 20-30 min or until a toothpic inserted comes out clean.
Take out from the oven and cool the cake.Pierce the cake several times with a tooth pic everywhere.
Combine all the ingredients for milk mixture.Pour the milk mixture all over the top of the cooled cake slowly and smoothen it with a spatula.
After pouring all the mixture keep the cake refrigerated by covering it up to 8 hours so that the cake absorbs the milk mixture.
Now whip the heavy cream adding sugar and vanilla.
Frost the cake with the whipped cream.

For the decoration beat the unsalted butter and icing sugar with 1 tbsp of warm milk.Divide it into 3 parts and mix with food colors.You can use the decorating tips for the decoration.

NOTE: If u don't want any decorations you can just serve it with the whipped cream frosting.Or you can put some roasted coconut flakes on the top,or you can serve it with fresh straw berries on top.

Keep it refrigerated until you serve it.Trust me..you will enjoy every piece of it.

Paneer Butter Masala

2010-03-24T09:05:00.003-05:00

INGREDIENTS:

Paneer.....250 gm

Onion paste.....1/2 c

Tomato puree...1/2 c

Cashew nut paste....1/4th c

Curd...1/4th c

Butter....1/2 c

Ginger garlic paste....1tbsp

Green chilly......3

Coriander powder...1 tsp

Cumin powder....1 tsp

Kasoori methi....1 tsp(dry methi leaves)

Garam masala...1 tsp

Turmeric..a inch

Salt to taste

Chilly powder...1 tsp

Sugar...1 tbsp

Cream..1/4 th c

Orange food color...(optional)

METHOD::

Cut the Paneer into medium sliced cubes.Fry the paneer in 2 tbsp of butter.Keep it aside.
In the same pan heat the remaining butter and fry the onion paste until the raw smell goes away.
Now add the ginger garlic paste and green chillies and fry for another 3 min.
Add coriander powder,cumin powder,turmeric,chilly powder and tomato puree.
Cook until the gravy leaves the oil.Occasionally stir the mixture and add some water for the gravy if the gravy is too thick.
Add the curd and keep stirring.
Now add kasoori methi ,cashewnut paste ,sugar and salt.
Cook for sometime and add the paneer cubes.
cover and cook for 5-10 min.
Now in the end add the cream and take off from the stove.

Serve hot with naan or chapathi.

Cake

2010-03-15T18:57:00.005-05:00

I made this cake for my friend's daughter 6th month b'day.She wore yellow and green combination frock on that day.So i made the cake with those colors to match her dress.At first i was not sure how about the design.I was really surprised with the outcome.

INGREDIENTS for the CAKE::

All purpose flour...2 1/2 c

Eggs......3

Baking powder...2 tsp

Baking soda...1tsp

Vanilla essence...2 tsp

Butter/Margarine....1c

Sugar...3/4th c

METHOD:

Heat the oven to 350F.Grease 2 9" round pans .
Sift flour,baking powder,baking soda together for 3 times.
In another bowl cream the butter and sugar.
Add eggs one by one and beat until it mixed well.
Now add vanilla essence.
Add the flour mixture and beat well.
Pour the batter into the pans and bake for 30 min or until a tooth pic inserted comes out clean.

Now For the ICING::

Confectioners sugar....2lb

unsalted butter at room temp::1c

Vanilla essence...1tsp

Warm milk...1/4 thc

Yellow food color,Green food color.

The food color measurement depends on the type of colors' consistency you are using.Here i used very thick consisted food colors .So i used very less amount of it.If u are using very light consistency food colors use 6-8 drops.

In a bowl beat the 1/2 c of butter and 1lb confectioners sugar adding vanilla and 1tbsp of warm milk .For spreading on the cake the consistency of the icing should be very smooth.So use more milk if required. Mix the yellow food color in this.Keep one round cake in the bottom and spread some of the icing and keep another cake on it.Spread the remaining icing on the second one and cover it fully with the yellow icing.

Now beat 1/4th c of butter and 1 lb of icing sugar .Add some warm milk if required .For making the design on the cake don't use much liquid.The consistency should be medium.U can see the icing consistency in this video.

Use tips 16 and 32 for the zigzags and the stars.Use tip 3 for the dots.I used Wilton 25 piece cake decorating set for this.

Methi Stems Pachadi(pickle)

2010-03-15T18:49:00.003-05:00

INGREDIENTS:

Methi stems....1 bunch

Tamarind.......1tbsp paste

Salt... as required

Green chilly...5

FOR TAMPERING:

Urad dal...1tsp

Chana dal...1 tsp

Mustard seeds....1 tsp

Cumin seeds...1 tsp

Hind...a pinch.

METHOD::

Wash the methi stems and chop them.
Fry the methi stems along with green chillies in 2 tbsp of oil.Keep it aside.
Fry all the ingredients for tampering in a small pan.
Grind the fried methi stems ,half of the tampering along with tamarind paste and salt into a paste.

Goes well with white rice.

Methi Leaves curry

2010-03-15T18:40:00.002-05:00

INGREDIENTS:

Methi Leaves.......1 bunch

Onion.............1

Garlic pods.....6

Salt.........as required

Red chilly powder...as required

For Tampering:::

3 Red chilly

1 tsp Chana dal

1 tsp Urad dal

1 tsp Mustard seeds

1 tsp Cumin seeds

1 Pinch Hing

Curry leaves

METHOD::

In a pan heat 2 tbsp of oil and fry garlic pods.Add all the ingredients for tampering.
When the tampering is done add chopped onion.
After frying onion for 5 min. add chopped methi leaves.
Fry and add salt and red chilly powder as per your spice levels.
Cover and cook until the methi leaves are well cooked.

Serve hot with rice.

Banana Cup Cakes

2010-01-04T15:01:00.003-05:00

Hi All

Wish u a Happy New Year...Hope this year bring Peace in everybody's life.

Coming to the Recipe...

INGREDIENTS:

Riped Banana.....3

Self Rising Flour....1 and 1/2 c

Sugar....3/4 th c

Butter...3/4th c

Eggs.....2

Vanilla Essence...1tsp

Curd/Yogurt(plain)....1/4th c

METHOD:

Heat the oven to 350F .Line a cup cake pan with paper cup cake liners.
Mash the bananas with a fork and keep it aside.
Beat the sugar and butter in a bowl until fluffy.
Add eggs and beat well.
Now add the flour ,vanilla and beat for 5 minutes.
Now add the curd and mashed banana and mix with a spatula or a spoon until it incorporated well.
Now take a ice cream scoop and scoop the mixture into the lined cupcake pan and bake in the oven for 20-25 min or until a tooth pic inserted in it comes out clean.
Enjoy as breakfast..

Ridge gourd with Soya chunks

2009-10-07T18:04:00.002-05:00

INGREDIENTS:

Ridge gourd...........3

Soya chunks...........1c

onion.............2

Green chillies........5

Tomato...........2

Salt as required

Garam masala..........1 tsp

Red chilly powder..as required

Curry leaves and corainader leaves.

METHOD :

Microwave the soya chunks for 3 -5 min in a bowl of water.Keep aside.
Heat 2 tbsp of oil in a pan.Fry the chopped onion,green chilly and curry leaves.
Add chopped ridge gourd.Cover and cook for sometime.Add chopped tomato.
Now add the soya chunks,salt and red chilly powder and cook until all are well cooked.
Add garam masala in between.

Serve hot with rice or chapathi.

VANKAYA PERUGU PACHADI(Eggplant With Curd)

2009-10-02T10:53:00.007-05:00

INGREDIENTS:

Eggplant.....1 big one

curd.............2 cups

Green chilly..5

Red chilly...2

Mustard seeds...1tsp

Cumin seeds......1tsp

Urad dal.......1tbsp

Curry leaves....4

Hing(asefotida)...a pinch

Oil...for tamepring

Salt...as required

turmeric powder....a pinch

METHOD OF PREPARATION:

Roast the egg plant as shown here.

Peel the skin off and smash the cooked eggplant with a sppon or a fork.

Add green chilly and smash them with hand into the eggplant mixture.

Add salt and turmeric.Mix with the curd and keep it aside.

Heat oil in a tamepring pan .When the oil is hot add red chiily,hing,mustard,cumin and urad dal and curry leaves.

When the tampering is odne mix it with the eggplant,curd mixture.

Serve with rice or chapathi.

You can add onion also to it.

Brinjal and Val papdi curry

2009-09-21T14:31:00.004-05:00

INGREDIENTS:

Brinjal......1 big one or 6 small ones

Val Papdi(shelled).........1 cup

Green chillies......5

Ginger.................small to medium piece

Tamarind paste......1 tbsp

Salt...as required

Coriander leaves.....1/4 th cup

FOR tampering: mustard seeds,Red chillies,Urad dal,Gram dal,Hing(asefotida),Cumin seeds.

METHOD:

Grind green chillies,ginger and coriander leaves into a coarse paste.keep aside.
Cut brinjal into 1/2 inch pieces.Boil the val papdi and brinjal adding little bit turmeric.
Once everything is boiled well add the tamarind paste and salt and mix it well.
Now heat oil in a pan.do the tamering.( add everything for tampering at once into the hot oil at once).
When the mustard seeds started to crackle add the green chilly paste and fry for 5 minutes.
Now add the boiled brinjal and val papdi.Mix in the tampering well .Cover it with a lid and cook for osmetime.
Serve with hot rice.

Tindora and Capsicum rice

2008-05-11T19:11:00.004-05:00

INGREDIENTS:

Rice...1 cup,cooked
Tindora.....1lb
Capsicum....1
Onion.....1
Tomato....3
Ginger garlic paste..1tsp
Coriander powder...1tsp
Cumin powder....1tsp
Red chilly powder...1tsp
Garam masala...1/2 tsp
Salt....as required
Coriander leaves...1 cup chopped

For Tampering:
Cumin seeds..1tsp
Mustard seeds...1tsp
Curry leaves....1stalk

METHOD:

Cut tindora into long pieces.
Heat 2 tbsp of oil in a pan.Fry the tindora pieces and fry them until they turned golden brown.
Remove them from heat and heat another 2 tbsp of oil in that pan.
Add mustard seeds,cumin seeds and curry leaves.
When they began to splutter add chopped onion.
Add ginger garlic paste when the onion fried a little.
Fry them until the garlic paste smell comes out.
Now add chopped capsicum.Cook for some time.
Add chopped tomato.Cover with lid and cook until the capsicum is cooked well.
Now add the powders and salt.add chopped coriander leaves.Mix well.
Add fried tindora.Mix well .
Add cooked rice slowly and mix well.
serve hot.

Happy Mother's day to all moms and would be moms.I got one little flower pot and hand printed gift card from my daughter.:-)

Mysore Pak

2008-01-02T11:09:00.000-05:00

HAPPY NEW YEAR to all.I hope everybody succeed in keeping their resolutions going on.

Coming to the dish ,this was my anna(elder brother)'s recipe.The credit goes to him only.

INGREDIENTS:
Bengal Gram flour........2c
Ghee......................1c+4tbsp
Sugar.......13/4th cup
water for making syrup.....same as sugar
Elaichi( green cardamom)...crushed..1tsp

METHOD:

Grease a round plate /pan with ghee and keep aside.
Heat a nonstick pan and add fry the gram flour until it reaches golden color and smells nice adding 4tbsp of ghee in between ,one spoon at a time.
Mean while take the sugar and water in another pan and make syrup .
Stir the syrup until it reaches thread/string consistency.
Heat the ghee on low flame.
When the syrup reaches the required consistency ,pour the gram flour along with ghee ,stirring continuously.(u need help of another one here).
Stir the the mixture continuously until the mixture starts to leave the bottom the pan and u know the difference when stirring.
Pour immediately into the greased pan.Cut into required shape when it is little bit cooled and hardened.

Enjoy ur strain....

Kandi podi(Toor dal powder)

2007-12-04T10:56:00.000-05:00

This is my entry for Jihwa for Toordal hosted by Linda .

INGREDIENTS:
Toordal...........1c
Cumin Seeds.....2tbsp
Hing(aseafotida).........1/2tsp
Red chillies..........8-10
salt...............as required

METHOD:

Dry roast the toordal,cumin seeds and red chillies.
Grind them to a fine powder adding salt and hing.

Serve with rice.

This is a perfect combination with Vankaya pulusu pachadi.

Allam Pulusu(ginger stew)

2007-11-12T10:24:00.000-05:00

INGREDIENTS:
Ginger root......1/4th lb
Shallots.............5
Garlic........2
Red chilly......2
Coriander seeds....1 tbsp
Cumin seeds....1tsp

Grind all the above to a paste.

Tamarind juice.......1/2 c
Salt....as required
turmeric....1/2 tsp

METHOD:

Heat 3 tbsp oil in a pan.Fry the paste until oil comes out.
Add tamarind juice ,turmeric and salt.
Boil with the tamarind juice for 15 minutes or until the tamarind juice evaporates to half.
Serve hot with white rice.It tastes good when it is hot only.

It helps controlling flu and cough.

Nutty Cinnamon Cake and an award

2007-09-28T10:03:00.000-05:00

INGREDIENTS:
Brown sugar....1c
Butter...melted 2/3 rd c
Eggs....2
Vanilla....2tsp
Nuts(walnuts/pecans/pistachio's/cashew)....1c
Flour....1/2c
cinnamon...2tsp

METHOD:

Preheat oven to 350F.Grease 9" pan.(u can use a mini muffin pan also).
Combine brown sugar and melted butter in a large bowl.
Add eggs and vanilla.Mix well.
Combine flour,chopped nuts and cinnamon in another bowl.
Stir into egg mixture until moistened.Fill the prepared pan with the mixture.
Bake 20 minutes.Cool completely.

Here is my entry for Coffee's MBP-BREAD.
I made pav bhaji with home made pav.I followed Viji's recipe for this.click here for the original rcipe.

For the bhaji i used to MTR pav bhaji masala powder.U can see the recipe for this on the powder cover itself.

Once again i won an award from pooja.

Thanku very much pooja!! for passing me this one.
I pass this award to every one in the blogger world .

Gongura pachadi

2007-09-19T11:53:00.000-05:00

.Ingredients:

Gongura(sour leaves)……..2 bunches
Green chilli………..10
Salt…………as required

Tampering:

Garlic………1 pod
Coriander seeds…..2 tbsp
Cumin seeds…..1 tsp
Mustard seeds….1 tsp
Gram dal…….2 tbsp
Urad dal…….2 tbsp
Red chilly…….4
Fenu greek seeds….1/4 th tsp
Curry leaves….1 stalk(optional)

METHOD:

Ø Wash the sour leaves.
Ø In a wide pan heat 2 tbsp of oil and add the leaves and green chillies.
Ø Cover and cook until the leaves are well cooked and changes the color.
Ø Take out of the pan and keep aside to cool.
Ø In the same pan add some more oil and fry all the ingredients for tampering except the garlic..
Ø When they are also cool grind them along with sour leaves.Add salt .
Ø Now take 2 tbsp of oil ina pan and heat.Add garlic ,cumin and mustard.
Ø Mix in the grounded chutney.
Ø Add some chopped raw onion to it or else u can take along wth the rice.

Vinayaka Chaviti Festive food

2007-09-15T13:17:00.001-05:00

Happy Vinayaka Chaturdhi to all.
Ganesh puja is the celebration of lord Ganesh's birth anniversary. It is observed on the fourth day (chaturthi) of the Hindu month Bhadra Pada.
U can see some more info Here.

We offer some special food to ganesh on this day.They are
Jilledikayalu
Undrallu
Kudumulu
pala undrallu

I also made mamidikaya pulihora.

Recipes:::::::::::::

JILLEDIKAYALU

INGREDIENTS:
Rice flour...........1 cup
water........................1 cup
Salt....1/4th tsp
Coconut and jaggery mix......1 cup

METHOD:

Grate fresh coconut .Heat a pan add the fresh coconut and jaggery(same amounts)and cook .keep it aside.
Boil 1 c of water in a pan.when they boiled take out from the heat.
Add slowly the rice flour and mix well without lumps.
When it is cooled make small round balls of it.
Flatten the balls in your paw working with one at a time.put 1 tbsp of the coconut and jaggery mix in the center of the flattened rice ball.Close it .Press ta the ends of it so that the mixture won't come out.
Pressure cook them for 15 minutes.

UNDRALLU

INGREDIENTS:
Broken rice/samo.....1c
Gram dal/Chana dal.....3tbsp
Salt.....1 tsp
Water.......2c

METHOD:

Boil the samo and gram dal mixing with salt in the water until it is well cooked.
Take out from the stove and kepp aside to cool.
Once it is cool enough to handle make round balls out of it.

Serve with some chutney u desire.

KUDUMULU

INGREDIENTS:
Urad dal.........1c
Idli rava/Semolina(upma ravva)......1 1/2 c
Salt..........as required

METHOD:

Soak the urad dal for 8 hours.
Grind it and mix it with the either of the rava.
Add salt.
Take small glasses and put some amount of the batter in the glasses.
Pressure cook them.

NOTE:Normally for kudumulu we use the jackfruit leaves to make the glass shaped vessel.since i don't know how to make i use small steel glasses or cups to make it.If u know u can use them.

PALA UNDRALLU

INGREDIENTS:
Rice flour....1 c
Water....1c
Milk.......2c
Sugar......1/2c
Grated dry coconut......2 tbsp(optional)

METHOD:

Boil the water.Mix with the rice flour without no lumps.
Make small balls out of it.Keep aside.
Boil the milk.Add the rice flour balls in it.Mix with sugar.
Boil for some time.Before switching off the heat sprinkle with dry coconut flakes.

MAMIDIKAYA PULIHORA

INGREDIENTS:
Mamidikaya/Mango.....1
Cooked rice.............2 cups
Salt.......as required
Turmeric............1/2tsp
Lemon juice..........1tbsp(optional)

For Tampering:
Urad dal......2tbsp
Gram dal,.......2tbsp
Cumin seeds...1tsp
Mustard seeds....1 tsp
Ginger......medium root
Green chillies.....5
Red chillies......3
Peanuts.......2tbsp
Curry leaves.....1 stalk
Hing/asefotida.....1pinch

METHOD:

Peel and grate the raw mango.
Mix with cooked rice,salt and turmeric.
In a pan heat 4 tbsp of oil and do the tampering.
Mix the tampering in the rice and mix well.
Add lemon juice if required.

I,myself designed made this frock by hand(not using machine) for my daughter for vinayaka chavithi.For the first time i made a frock .My mother and her sisters all are professionals in stitching.May be because of that i also get some skills even i never touched a scissor for cutting cloth and stitching.My daughter is very much happy to wear this frock.She is very excited and told everybody that "mommy made it for me".
Her happiness has given me some more inspiration.:-)

Mangoloore Bajji

2007-09-11T15:17:00.000-05:00

INGREDIENTS:
Maida/all purpose flour......1 cup
Curd.......1/2 cup
Chopped Onion..1/4th cup
Baking soda.....1 tsp
Green chillies......4
Salt...as required
Red chilly powder....as required
Cumin-coriander powder....1 tsp
Cilantro/Coriander leaves...optional
Oil....for frying

METHOD:

Combine all the ingredients without any lumps.
Heat oil in a pan.Pour spoon full of batter into the oil.
Fry until they are fried well and a nice brown color comes.

Enjoy them with ketchup .

This is my entry for RCI-karnatka

hosted by Asha of Foodies hope and as well as an entry for WYF_snacks
hosted by Hima of snackorama.

Some more kannada recipes from my blog...........

Vangi bath

Ravva idli

STRAWBERRY TIRAMISU

2007-09-08T13:46:00.000-05:00

Tiramisu has lot of versions.I found this recipe in Food network television.I never tasted tiramisu before.For the first time i prepared this and stated also.:-)As far as i know this recipe is the best one i have seen which suits every taste buds.I prepared this for my husband's birthday.

INGREDIENTS:
Soft Lady fingers....36 (or pound cake pieces)
Mascarpone cheese....2 c
Heavy cream.....1 c
Sugar...1/4 th c
Orange soda.......6tsp
Seed less Straw berry jam.....1 c
Fresh straw berries/raspberries.....1pound
confectioner's sugar...for dusting
vanilla essence.....1tsp

Lady Fingers

METHOD:

Mix the jam with some of the orange soda.keep aside.
Mix the mascarpone cheese with the other half of the orange soda.
Beat th heavy cream with sugar and vanilla until it forms soft peaks.
Mix the beaten heavy cream in the mascarpone mixture.
Now arrange the lady fingers in one layer in a rectangular wide glass/plastic pan.
spread half of the jam mixture on it.Spread the mascarpone and cream mixture on it.
Put some straw/rasp berries on it.Arrange the left over lady fingers on top of it and repeat the same process of spreading jam and cream mixture.Arrange some berries on top of it.
Cover the pan and refrigerate up to 4 hours or over night.
Before serving dust with confectioner's sugar.

I promise this tastes heaven.

NOTE:::Actual recipe calls for Orange liquor.I used the orange frizzante(European soda) which i found at Wegman's in US.U people can use what ever u like .

Kalachane ki vada and puffs

2007-09-04T08:27:00.000-05:00

INGREDIENTS:
Kalechane........2 cps
Onion....1
Green chilly...4
salt..as required
Red chilly powder
Cumin-Coriander powder.... 1tsp
Coriander leaves......1 cup(chopped)
Curry leaves.....2 tbsp(chopped)
Gram flour.....2tbsp(for binding)
Water.......small cup
Oil...for frying

METHOD:

soak the kale chane for 12 hours.
Grind them with little amount of water.
Add chopped onion and all other ingredients.
Make small rounds and flatten them.
Fry them in the hot oil.

Serve them hot with coffee or tea or along with some tomato sauce.

INGREDIENTS:
Potato......1
Beetroot.....1/2
Carrot....2
Cabbage.....1/4th
Onion.....1
Salt
Red chilly powder
cumin-coriander powder....1 tsp
Ginger-Garlic paste...1 tsp
Pastry sheets.....2

METHOD:

Chop the veggies.Keep aside.
In a pan heat 2 tbsp of oil.Add chopped onion.When it is half fried add ginger garlic paste.
Add the veggies.Cover and cook until they well cooked stirring in between and adding salt and all the other ingredients except pastry sheets.Remove from heat once it is done.
Preheat oven to 375F.
Take out the pastry sheets from the freezer before 1 hour.
Cut the sheets into rectangles.
Put 1tbsp of the veggie mixture inside rectangle and fold it .Brush the edges with some water.Then the binding will be good.Brush the puffs with some milk/eggwhite.
Keep them on an ungreased cookie sheet and place them in the oven for 20 minutes or until they done.

Serve hot .

Garelu(urad dal vada)

2007-08-31T11:42:00.000-05:00

INGREDIENTS:
Urad dal......2 cups
Salt.......as required
Oil.......for frying

METHOD:

Soak urad dal in water for 8 hours.
Grind it with very less quantity of water.It should be bit hard.Add salt.
On a plastic sheet/aluminum foil/wax paper put some oil.Take a small round shaped ball of grinned urad dal .put it on the oiled wax paper and make it flat with a small round at the center.
Fry it in the oil till it gets a good brown color.

TENE GARELU:

For tene garelu...make sugar syrup with 1/2 cup of sugar and 1/2 c of water.
Immense the fried vada in the syrup while it is hot.Turn the vada both sides.
Take out.Repeat with the other vada.

KARAM GARELU:(spicy vada)

For Spicy vada ...add some chopped green chillies ,coconut pieces ,onion(optional) ,chopped curry leaves and coriander leaves to the grinned vada mix .Shape them like garelu and fry them in the oil.

NOTE:I fermented the vada batter because i used a mixie to grind it.To my knowledge if we use a mixie ,and we immediately fry the vadas they will become very hard.If u use a wet grinder it is recommended to fry immediately after grinding the batter.I follow like this.U can use whatever way u like it.

Festive Foods

2007-08-28T08:56:00.000-05:00

Mamidikaya Pappu

INGREDIENTS:

Mango......1 medium size(raw and sour)
Toor dal..........1 cup
Green chilly......4
Salt.....as required
Red chilly powder....1/4th tsp(optional)
Sambar powder.......1tsp
Turmeric.........1/2 tsp
Curry leaves......1 stalk

Tampering:
Mustard seeds,Cumin seeds,1 Red chilly,Curry leaves,Hing(asaefotida)

METHOD:

Peel the mango and cut into pieces.

Boil the toor dal.When the dal is cooked more than half add mango pieces and green chilly.
Add little bit salt and turmeric.Cover and cook until the mango and dal cooks completely.
Add the sambar powder and red chilly powder .Cook for sometime and remove from heat.
Add the tampering.

Serve hot with rice and papad.

Pulagam

INGREDIENTS:
Rice........1 cup
Moong dal.....1 cup
Salt.....a little bit
Turmeric.....a little bit

METHOD:

Boil the rice along with moong dal by adding salt and turmeric.

U can take this along with any curry just like white rice.This is a traditional neivedyam(offering)for goddess lakshmi,gowri.

Boorelu

INGREDIENTS:
Moong dal.......1 cup
Grated fresh coconut.....1/2 cup
Sugar.....3/4 th cup
Elaichi.....2

For topu(batter):
Urad dal...1 cup
Rice......3 cups

Soak the dal and rice for 4-5 hours and grind like a dosa batter.

OIl.........for frying

METHOD:

Boil the moong dal.(don't boil too much).Smah the dal with hand or spatula when it is hot only.
Grind the sugar with elaichi.Add the dal mixture with sugar mix.Make small rounds and keep aside.
Heat the oil in a wide pan .
Keep the dal rounds in the dosa batter and fry them in the oil when the oil is hot.Drain them on a kitchen towel.

Serve them hot with ghee in the center.

Varalakshmi Vratam and (Ofcourse) festive food

2007-08-24T12:34:00.000-05:00

Today is Varalakshmi Vratam.(Pooja day for Goddess Lakshmi).Today we offer 12 different types of food for goddess lakshmi.We give devi some new gold armaments.
U can see more about this pooja here.
U can see the pooja vidhanam here.

thali

Mamidikaya Pappu

Vankaya menthi

Bachalikoora Ava rasam

Pulihora

Boorelu

Parvannam

Pulagam

Tene Garelu

Karam garelu

ravva laddoo

Recipes coming Tomorrow along with some more...until then wnjoy these pictures....

Grounded rice(samo) upma

2007-08-22T14:22:00.000-05:00

WOW i got an award!!!!!!!!!!!!

I am very thankful to Sandeepa and Richa for passing the following award to me.
.
I think every blogger deserves this award.

Now coming to the recipe....
This is My entry for Jfi rice started by Indira and hosted by Sharmi of neivedyam.

INGREDIENTS:
Grounded rice/samo.........1 cup
water......2&1/2 c
Onion......1
Green chilly.....5
Ginger.....small root
Salt....as required

For Tampering:
Gram dal....1 tbsp
Urad dal....1 tbsp
Cumin seeds...1 tsp
Mustard seeds...1 tsp
Red chillies......4
Curry leaves.....2 stalks
Ground nuts....2 tbsp(optional)
Cashew nuts.....1 tbsp(optional)

METHOD:

Heat 2 tbsp og oil in a wide pan.Add the ingredients for tampering.When they crackle add chopped ginger and green chillies.
When they done add the chopped onion.
Once the onion fried add water.Cover the pan and keep the heat in maximum.
Let the water boil.Then turn the heat to low and add the the grounded rice.
Add salt.Cover and cook it on low.
Keep it on low until it cooks completely stirring in between.

It goes wonderful with Vankaya pulusu pachadi.(brinjal gravy).

Beetroot Poriyal

2007-08-20T13:21:00.000-05:00

INGREDIENTS:
Beetroot......2
Salt..as required
Curry leaves....1 stalk
Mustard seeds....1 tsp
Cumin seeds....1 tsp
Red chilly powder....as per ur taste

FOR PASTE:
Coconut(fresh)....large piece
Onion.....1 medium one
Garlic......4
Green chilly.....4(if u want less spicy u can reduce the no.of green chillies)
Coriander leaves....small cup
Ginger....small root(optional)

Grind the above With a little amount of water to a paste.

METHOD:

* Peel the beetroot .Make small to medium pieces and boil them.
*In a wide pan add 4 tbsp of oil.Heat it and add mustard seeds,cumin seeds and curry leaves.When the seeds crackle add the ground paste.Fry the paste till it looses all water and a nice smell comes out.
*Now add the boiled beetroot ,salt ,little bit turmeric and red chilly powder.
*Cover and cook for sometime.
*Cook till the beetroot fried well.Take out from the stove.
Serve with rice or chapathi.

AAkakrakaya(kantola,Indian gourd)) and Sanaga pappu(gramdal) curry

2007-07-30T09:05:00.000-05:00

INGREDIENTS:
Kantola.......15,cut into small pieces (frozen/fresh )
Gram dal....1/2 cup soaked in water for 1 -2 hours
Green chilly.....4
Onion....1 small
Ginger-garlic paste....1tsp
Salt...as required
Red chilly powder....as required

METHOD:

In a pan take 2tbsp of oil and add chopped onion and green chilly.
When the onion fried a little bit add ginger garlic paste.
Fry for sometime.
Add cut kantola.Cover and cook for sometime or until the kantola cooked well.
Now Drain the gram dal and add to the kantola.Add salt and red chilly according to ur taste.If needed add some water.
Cover and cook till the gram dal and kantola are cooked well.Don't smash the gram dal.

serve with chapthi or rice.

There was a fantastic "Food Blog Roll" by Queen.We bloggers will be in one space.Click HERE to join.

Mattar Paneer

2007-07-26T11:53:00.000-05:00

INGREDIENTS:
Paneer......100gm,cut into small cubes and fried in oil.
Green peas(mattar).....1 cup,boiled
salt....as required
Red chilly powder....as required

For the Gravy:
Onion......1 big one,cut into medium sized pieces
Cloves........2
Cinnamon........small stick
Elaichi.......1
Cumin seeds....1 tsp
Ginger....small root
Garlic......3 cloves
Coriander seeds.......1 tsp
Cashew........1/8 th cup
Tomato......2

METHOD:

Fry all the ingredients for gravy except tomato in 2 tbsp of oil.
When the onion fried a little bit add chopped tomato.Cover and cook for sometime or until the tomato is tender.
Remove from heat and grind it to a smooth paste adding 1 tbsp of dry coconut.
Heat 2 tbsp of oil in a pan and fry the ground paste for 5 min or until the oil comes out of the gravy and u can have a nice, spicy smell.
Now add the boiled green peas .Add salt and red chilly powder.Cover and cook.
After sometime add the fried paneer cubes.
Add some water .Cover and cook until the water evoparates and a nice gravy remains.
Serve hot with chapathi ,roti,nann.....

This is my entry for RCI-Punjabi Cuisine started by LakshmiK and hosted by Richa.

Banana Nut Bars

2007-07-22T15:59:00.000-05:00

INGREDIENTS:
Sugar...........1c
Butter..........1/2 c,softened
Egg............1
Vanilla ....1 tsp
Banana...........5,riped and mashed
All-purpose flour.........1 &1/2c
Baking powder....1 tsp
Baking soda..........1 tsp
Salt.......1/2 tsp
Chopped nuts........1/2 c(walnuts/pecans/almonds/cashew nuts)
Cocoa....1/4th c

METHOD:

Pre-heat oven to 375F.Grease 13/9 in pan.
Beat sugar and butter .Add egg and vanilla.Beat until well combined.
Beat in bananas.
Combine flour,baking powder,baking soda and salt in another bowl.
Add to banana mixture.Add pecans.mix well.
Divide batter in half.
Add cocoa to one half.
Spread cocoa batter into preapred pan.
Spread the remaning batter on the cocoa batter and swirl with a knife.
Bake 30-35 minutes or until edges turned lightly brown in color and a toothpic inserted comes out clean.

I am tagged by Hima of snackorama For a meme.

My Inspiration in life:My mother is my inspiration.

My educational and my professional life:I did my post graduation in mathematics.I am a home maker.

My Strengths:Faith in god.

My Weakness:Very sensitive.Too much thinking for everything.

My favorite food and the food that i hate:I don't have any dislikes for food.My favorite food is that made by mother.

My Hobbies:Learn new things(either in food or anything).

My likes and dislikes:I like to be with family rather than staying far away.i don't like the two tong people.

Cream Cheese Spirals

2007-07-08T10:42:00.000-05:00

This is a soft and yummy snack ( i can say).It contains mixed nuts,cinnamon and brown sugar filling in it.The aroma it gives is fantastic.I found this recipe in one of my friend's cookery book.

INGREDIENTS:
Cream cheese.......1 pack/225gm
Unsalted butter.....1 cup(2 sticks)at room temperature/225gm
All purpose flour/plain flour.....2cups/225gm
Sugar..........2 tbsp

1 egg white beaten with 1 tbsp of water for glazing.
Caster sugar for sprinkling.

FOR FILLING:
Brown sugar......1/2 cup/115gm
Finely chopped nuts(walnuts/cashew/almond/pistachio's)....1cup/115 gm
Ground cinnamon.......1tsp

METHOD:

Cream the butter ,cream cheese and sugar until soft.
Sift over the flour and mix until combined.
Gather into a ball and divide in half.Flatten each half ,wrap in grease proof paper and refrigerate for at least 30 min. or until firm.
Mix together the chopped walnuts ,the brown sugar and cinnamon and set aside.
Preheat a 375F/190C/gas5 oven.
Working with one half of the mixture at a time ,roll out thinly(not too thin and not thick)into a circle.
Trim the edges with a knife using a diner plate.
Brush the surface using the egg white glaze and then sprinkle half of the prepared filling evenly.
Cut the circles into quarters and each quarter into 4 sections.(just like triangles)
Starting from the base of the triangle roll up to form the spirals.
Sprinkle with caster sugar .
Bake until golden,15-20 min.

Notes: It will take some extra flour for rolling.don't worry.But try to avoid too much flour if not the spirals won't be soft.

I made this cake for our (5 th)anniversery last month.I made micro cake and did cream cheese frosting.

Cream cheese frosting:
Cream cheese.....1 pack/8 oz
Unsalted butter....1 cup/2 sticks
vanilla essence....1 tsp
warm milk.......2 tbsp
Powdered sugar/confectioners sugar....2 cups

mix all these until the required consistency occured.For the piping just mix 1/2 cup of unsalted butter and 1 1/2 cup of powdered sugar.
Enjoy the yummy yummy cake..

vamu java(ajwain rice)

2007-06-29T20:27:00.000-05:00

This is a break fast recipe which is good to reduce flum in our bodies.

Ingredients:

Rice fflakes........1 c

Onion..................1 small

Garlic...................a small pod

ginger.....small root

green chilly....4

Ajwain......1 tbsp

Tamarind juice......1/4 th cup

salt........as required

turmeric........a little bit

Curry leaves.....some

water.....2 cups

METHOD:

Heat 2 tbsp of oil in a pan .add garlic cloves

fry them for a minute.Add chopped onion,green chilly,curry leaves and ginger.

When the onion fried add ajwain and fry for 1 min.

Now add the rice flakes ,water.Cover and cook until the rice flakes are cooked well.

After that add salt and tamarind juice .

Cover and cook for more 5 minutes.

Remove from the stove and serve hot with a tsp of sesame oil on the top.It has to be taken as a a break fast.(so that it works on flum).

Boiled ground nuts chat

2007-06-18T09:54:00.000-05:00

INGREDIENTS:
Boiled ground nuts.....1 cup
Onion...................1 small
Salt........as required
lemon juice.......1 tsp(or as required)
Garam masala/chat masala..........1/2 tsp
Coriander powder.....1/2 tsp
Pepper papad.......1
Some cilantro.......for garnishing.

METHOD:

Boil the ground nuts and remove from the nuts from inside.
Chop the onion.
Mix all other ingredients with the nuts.
Smoke the papad in microwave for 30 seconds.
make it into small pieces and mix in the ground nuts.
Serve with cilantro on it.

It tastes great..

Vankaya Pulusu Pachadi

2007-06-13T15:19:00.000-05:00

This is my entry for JFI-eggplant hosted by sangeeta of ghar ka khana.

INGREDIENTS:
Brinjal...............large one,1
Onion..........1
Green chilly.....4
Ginger.......medium root
Salt..as per taste
Tamarind.........juice of a medium size ball
turmeric........1 pinch

For Tampering..
Garlic....1/2 the pod
urad dall........1 tbsp
gram dall.......1 tbsp
cumin seeds....1 tsp
mustard seeds....1 tsp
curry leaves......1 stalk

asaefotida.........a pinch

METHOD:

Brush the brinjal with some oil.Keep it on the stove as shown in the picture.

Turn it so that the whole brinjal can cook.

When the brinjal cooked properly on every side ,take off from the stove and keep it in cool water.After it cooled remove the skin of it.

Now chop the onion ,green chilly and ginger.Mix them with the brinjal.Add salt ,turmeric and tamarind juice.mix it well.

Heat 2 tbsp of oil in a pan and fry the tamapering.

Mix with the brinjal+tamarind mixture.

Garnish with some coriander if u like.

serve with rice or chapathi.

Ravva Idli and peanut chutney

2007-05-31T13:25:00.000-05:00

Hi all
Recently we shifted into new house .that is the reason i can't visit all ur blogs and update my blog.Busy in packing and cleaning.Now i am free from all work.

Now coming to the recipe..

INGREDIENTS:

Ravva(semolina/fine sooji).....1 cup
Curd(preferably little bit sour)....2 cups
Salt.....as required
Grated carrot......1/4 th cup
Mustard seeds.....1 tsp
Cumin seeds......1 tsp(optional)

METHOD:

Shallow fry the sooji in a pan until it smells nice.(or until it turns to a little brown color)
Mix the sooji in the curd.Add salt.
Keep covered in a warm place over night so that it will be fermented nicely.
When once it is fermented add grated carrot and mix well.
Ia pan heat 1 tsp of oil and fry mustard.
When they splutter switch of the heat and add it to the ravva mixture.
Take idli plates and grease them with little bit oil.
Spoon the batter into the plates and keep them in a cooker.
For the first 15 minutes keep it on high and after that for 5 min. keep it on low.just like the idlis.

Serve them hot with any chutney u prefer.We had them with peanut chutney.
The recipe follows....

Ingredients:
Peanuts......1 cup
Red chiily....4-5
Urad dall.....1 tbsp
Gram dal.....1 tbsp
Mustard seeds....1 tsp
Cumin seeds......1 tsp
Salt........as required
Tamarind paste.....1 tbsp
Sugar.........1 tsp
Turmeric powder....a pinch.

METHOD:

Fry the first 6 ingredients in 2 tbsp of oil.
When they cool grind them with all other ingredients except sugar leaving i tsp of tampering to a smooth paste.
At last add sugar .Take into a bowl and add the remaining tampering to it.

Chutney is ready...

Tip: If u don't have a cooker (idli cooker or steamer ),u can cook the idli in a long vessel with liud on it.i did the same way.(as shown in the picture).

Keep on high for 20 minutes .Check with a fork or a toothpick whether the idli is cooked or not.Keep on low for another 5 minutes.

Entries for some blog events......Mango banana smoothie ,Taro root ava curry and something sweet

2007-05-17T12:22:00.000-05:00

MANGO-BANANA SMOOTHIE:

This is my entry for AFAM -Mango hosted by Deepa.

ingredients:
Mango.......1/2 of a medium one
Banana....1
Lime juice.....1 tbsp
Honey............few drops
Sugar.........2 tbsp
Ice cubes.......4-5

METHOD:

Peel the mango and banana.Make small pieces.
Grind with all other ingredients .If needed add ice water.
Refrigerate for 2 hours and serve wioth few drops of honey and ice cubes.

TARO ROOT AVA CURRY:

This is my entry for RCI- Andhra Cuisine hosted by Latha of masala magic.

INGREDIENTS:
taro root..........5-6
salt.......as required
Turmeric.......a pinch
Tamarind juice....2 tbsp

AAVA:
Mustard seeds......1 tbsp
Sesame seeds.........1 tbsp
Hing..........a small block
Red chilly........3-4

Grind all these to a smooth paste.

For tampering:
Urad dal.....1 tsp
Chana dal....1 tsp
mustard seeds...1/2 tsp
Cumin seeds......1/2 tsp
Curry leaves......1 stalk
Red chilly............2

METHOD:

Boil the taro root and peel them.
In a wide pan add 1 tbsp of oil and add the tampering.
When the tampering is done well add the taro root pieces.
Fry for some time and add salt.
Add the ground ava and tamarind juice.Cover and cook until the tamarind juice gets avaporated and the taro root gets the taste of ava and tamarind.
Serve with rice...

Now something sweet for Coffee....'s MBP.

CARROT HALWA :

This is from Sia's blog.U can see the recipe here.

This is the first time i did this carrot halwa.I thank supriya for giving us such a yummy recipe .

Brinjal with Nuvvula podi(sesame seed powder)

2007-05-08T09:22:00.000-05:00

INGREDIENTS:
Brinjal.....1,big one
Onion......1
Nuvvula podi.......4 tbsp
Salt......................as required
Red chilly...........3
Gram dal..........1 tbsp
Urad dal.............1 tbsp
Cumin seeds......1 tsp
Mustard seeds...1 tsp
Curry leaves.......1 stalk

METHOD:

In a pan heat 2 tbsp of oil .Add mustard and cumin seeds.
When they splutter add the gram dal,urad dal ,red chilly and curry leaves.
When they done add chopped onion.After 5 min. add brinjal(cut into small pieces).
Cover and cook.Add salt.Cover and cook until it is well cooked.
Now add the sesame seed powder.Mix well.

Serve with rice.

Kottimera Karam(spicy coriander)

2007-04-26T14:38:00.000-05:00

This is my entry for Indira's WBB grean leafy vegetables.

INGREDIENTS:
Coriander leaves......1/2 bunch
Green chilly................5
Salt.....................................as required
Lemon juice..................1 tbsp

METHOD:

Wash the coriander leaves and chop them.
Grind them along with green chillies.Add a little bit water if required.
Add salt and lemon juice.

Serve with hot rice and a tsp of ghee if u want..

Apple Yogurt Muffins

2007-04-19T14:25:00.000-05:00

This is my entry for Maheswari's Afam.

INGREDINTS:

All purpose flour.....1 1/2 cups
Sugar........................1/2 cup
Low fat vanilla yogurt......1/2 container(4 ounces)
Baking powder.........2 tsp
Egg............................1
Apple............1/2 cup,peeled and chopped
Margarine(butter)....1/3 cup

METHOD:

Preheat the oven to 350F and grease a muffin pan.
In a large bowl mix flour ,sugar and baking powder.Mix with the butter.
In another bowl combine the egg,yogrt and chopped apple.Add to the flour mixture by stirring just combined.
Spoon the batter into the prepared muffin pan and bake it up to 20-25 min.or until a screwer inserted into it comes out clean.
Remove from the pan and cool...

Ven Pongal

2007-04-17T10:02:00.000-05:00

This is my entry for RCI by Lakshmik at VEggie cuisine.

Ingredinets:

Rice...........1 cup
Moong dal....1 cup
Green chilly........3
Ginger....................small root
Cashew nuts............hand full
Black pepper...........1 tbsp
Curry leaves.........1 stalk
Ghee......................4 tbsp
Salt.........................as required

METHOD:

Cook the rice and moong dal with 6 cups of water.
In a pan heat ghee and add the peeper.When they crackle add green chilly and ginger.
Add cashew nuts and curry leaves.

Mix with cooked rice and moong dal.Add required salt..

Serve hot with a tsp of ghee....

Tindora with Cumin seed powder

2007-04-09T12:04:00.000-05:00

Ingredients:
Tindora........1 lb
Cumin seeds.....1 tbsp
Red chilly........according to ur spicy taste
Coriander seeds.....1 tsp(optional)
Salt..............as required

Method:

Make splits to the washed tindora.
Boil them in a cooker or in a bowl of water.
Grind the cumin seeds and red chilly and the coriander seeds to a coarse powder.
Heat 2 tbsp of oil in a pan and fry the boiled tindora.Add salt.
When they fried to little golden brown color add the grounded powder.
Adjust salt and chilly powder according to ur taste..

Serve with plain rice...

Pickle Rice

2007-03-30T15:06:00.000-05:00

Here i am with the entry for Trupti's "Spring Fling 2007-with Family and Friends in the Kitchen."

This is my hubby's invention(i can say):-D

When trupti announced this event i thought of this dish and told my hubby for sure i am going to send this one .He said ok..but taken so long time to prepare....:-D
On weekends we will finish our lunch early and will go to shopping.One sunday i want to make a simple fried rice.I cut all the veggies and kept to cook.Then my hubby entered the kitchen and told that i will finish it.I came out and doing my kid's work.My hubby finished the dish and we sat to take lunch.When i tasted it it is different from fried rice.i asked him what u added?He told me the following recipe.....and from then if i want to taste it he will only make this for me.

Ingredients:
Cooked rice........2 cups
French beans......10
Cauliflower..........10 small florets
Carrot..................1 small
Capsicum.............small one
Onion...................medium one
Ginger-Garlic paste.....1 tsp
Salt.....as required
Tomato pickle..........1 tbsp
Red chilly pickle................1 tbsp
Curry leaves..............1 stalk
Cumin seeds..............1 tsp

Method:

Chop all the veggies length wise just like for fried rice.
Heat 2 tbsp of oil in a wide pan and add cumin seeds.when they crackle add curry leaves and ginger garlic paste.
When the ginger garlic paste fried enough add the chopped onion.
When they turned golden brown add the chopped veggies.
Cover and cook for some time.Add salt.
When they all cooked well add the pickles.Mix well with the veggies.
Now take off from the stove and add the cooked rice.

Serve hot as it is..or else u can try this with curd.
TIP:

Here we used tomato pickle and red chilly pickle because for the first time when i tasted this my hubby had used them only.That is why i am using them only .U can use any other pickles u like.
Add fresh chopped baby corn also.It will give u a better taste.

This is also my entry for Sushma's Monthly cooking tipology.

Also watch my JFI tomato entry HERE..

I am tagged by USHA of samayal ulagam for a few things that i do in my daily life.

I get up early(not too early:-D at 6)daily in the morning.
I pray to god before and after waking up the from the bed along with my daughter.
I do my regular pooja(prayer) after bath.It takes me 20-30 min.
I do blogging.
I read news in the net.
I try out something new daily.
I will go for a walk in the evening with my daughter(of course in the summer only).
I(we) take a fruit after our dinner everyday.My hubby says"bhojananantaram phalam deevenam"(taking a fruit after dinner is like blessing).
I Make my daughter learn some new drawings daily(of course she is not a great painter..she likes to draw)
I chat with my friends and with my brother in India.

So those are the things i do .I tag Vini k, Seema, Madhuri ans swapna for this .
Do this if u are feel free...

Gummadi kaya(sweet pumpkin)koora

2007-03-28T10:49:00.000-05:00

INGREDIENTS:
Gummadikaya ........medium size piece
Salt............................as required
Ginger....................... medium root
Mustard seeds.........1 tsp
Chana dal.....................1 tbsp
Urad dal..........................1 tbsp
Red chilly......................4-5
Cumin seeds.................1 tsp
Curry leaves..............1 stalk

METHOD:

Cut the pumpkin into medium sized pieces.
Heat a wide pan .Add 2 tbsp of oil .
Add the mustard seeds.When they splutter add chana dal,urad dal ,cumin seeds,red chilly and curry leaves.
When they done add the chopped ginger.Fry till the ginger is well fried.
Add the sweet pumpkin pieces.Add salt.Cover and cook until they done.
Add water if needed.

TIP: U can add chopped onion also.And at the last 1 tsp of sugar.It will give a good taste for this curry..

GENERAL SAFETY :Using this in a high quantity may cause Vaatam(leg pains).Don't take this at late nights.It won't easily digest to some people.So be careful with this.

This is my entry for Monthly tipology by Sushma of Sunkiran.And also for jyothsna's Safety moments.

Watch my JFI tomato entry here.

Ugadi Subhakankshalu

2007-03-20T11:00:00.002-05:00

Photo source:Manacinemalu

UGADI SUBHAKANKSHALU to every one.
This is the new year for Telugu people.Today we make a special dish called as Ugadi Pachadi(chutney).We prepare this dish with 6 flavors.Those are

Sweetness
Sourness
Bitterness
Hotness
Saltness
Tangyness

We believes that one who eat this dish with all these tastes will have the happiness and sarrow in same proportions.

We use

Jaggery for sweetness
Raw mango for sournee
Neem buds for bitterness(i used bitter gourd for this as i can't found neem buds here)
Green chilly for hotness
Salt for saltness
Tamarind for tangyness

We use some more ingredients along with these....they are

Banana
Sugar cane..

How to prepare:

Chop all the raw ingredients and mix with the salt and the tamarind juice.
Serve like prasrdam with spoon.Some people like to take this with bowls.(i am also one of them hee hee)we wait one whole year to taste this..

After this we traditionally gather to listen to the recitation of the religious almanac (Panchangam) of the coming year, and to the general forecast of the year to come. This is the Panchanga Sravanam.Normally an elderly and respected person(guruvugaru) opens the new almanac which contains the benedictions of the coming year(just like weather channel here hee hee...).

The advent of television has changed this routine somewhat, especially in the cities. Nowadays, people turn on the TV to watch the recitation.

Along with this pachadi we make some festive foods.I prepared Pulihora(tamarind rice)and Paramannam(rice pudding).

PARAMANNAM:

Things needed:

Raw rice..............1 cup
Milk.....................3 cups
Jaggery/sugar......1 cup
Elaichi..................3
Coconut pieces....1/2 cup
Cashew................handful
Raisins..................as many as u like
Ghee..................for frying them.

How to prepare:

Boil the milk along with raw rice.When once rice is cooked well add the jaggery and coconut pieces.
Cover and cook until the jaggrey mixes well.
Add the elaichi.Add the fried cashew and raisins in ghee to the paramannam.

Serve hot hot...

U can see the pulihora recipe HERE.

Enjoy the day..Hope evrybody will have a good year ...

This is my contribution to VKN's FAHC.

Stuffed Capsicum

2007-03-14T12:22:00.000-05:00

INGREDIENTS:
Capsicum........3 small ones.
Carrot..............4 medium sized
Salt..........as required
Cumin seeds............1 tsp
Green chilly........3
Coriander seeds...........2 tsp
Red chilly powder.......as per ur taste
Grated coconut............1 cup

METHOD:

Cut the top of the capsicum as shown in the picture.Remove the seeds in it and brush with salt.

Grind the green chilly and coriander seeds coarsely.
Heat 2 tbsp of oil in a pan.Add jeera.(cumin)When they crackle add the chopped carrot.
Cover and cook for sometime.Add salt ,ground green chilly and coriander seed mix.Add the capsicum seeds also.
Add red chilly powder as u required.
Cover and cook until the carrot pieces are well cooked.If needed add water.
When the carrots are well cooked add the grated coconut.Mix well and cook for 5 min.Remove from the stove.
Now stuff this carrot mix in the capsicum.Cover with the tops .

Now heat 1 tbsp of oil in a deep pan and put the stuffed capsicums in it.Cover and cook on a low flame until the capsicum are cooked.Or u can keep them in the oven also.Preheat the oven to 350F .keep the stuffed capsicum in a baking pan and keep in the oven for half and hour.

Enjoy with rice...

TIP:Here i haven't done any gravy for this curry.U can make the gravy also.The recipe for gravy is as follows...

Heat 2 tbsp of oil in a pan.Add 2 chopped onions.
When they fried add 2 chopped tomatoes.Cover and cook until the tomatoes became soft.
Add required salt and red chilly powder.If u want add 1 pinch of garam masala also.
Add this gravy to the cooked capsicum.

This is my contribution for VKN's FAHC.

Watch my MBP entry HERE.

Coriander Pachadi

2007-03-12T13:04:00.000-05:00

INGREDIENTS:
Coriander Leaves.........2 bunches
Tamarind paste..............1 tsp
Salt....................................as required
Green chilly....................3-4
Oil.....................................4 tbsp
Turmeric..........a pinch

For Tampering:
Red chilly....................2
Urad dall.....................1 tbsp
Chana dal.....................1 tsp
Cumin seeds.................1/2 tsp
Mustard seeds...............1 tsp
Hing...................small block

METHOD:

Heat 1 tbsp of oil and add chopped coriander leaves.
Fry them until the color has changed as shown in the picture.

Remove them from the pan and heat the remaining oil.
Add the ingredients for tampering.When it is all done switch off the heat.Add the green chilly now to the tampering.The chillies will fry in the oil because it will be hot for sometime.
When it is cooled grind the coriander leaves and the tampering along with the tamarind,turmeric and the required salt.

Serve with dosa or idli..as u like..

This is my contribution for VKN's FAHC .

Tindora Ulli(onion) karam

2007-03-08T20:11:00.000-05:00

This is one of my nubbys favorite dish.
Watch my cake decorating HERE.
Don't be scared at that..hee hee

INGREDIENTS:
Tindora.......1/2 lb
salt .......as required
Red chilly powder.....according to ur taste

For the paste:
Onion.......2
Red chilly.......4-5
Ginger..........small block
Cumin seeds.....1 tbsp
turmeric....a pinch

Ground to a smooth paste.

METHOD:

Make splits to the tindora and boil them.
Heat 4 tbsp of oil in a pan .Add the ground paste and fry until the oil comes out.
Add salt .Add red chilly powder according to ur taste.Check before u adding red chilly powder because the paste itself contains red chilly and mix well.
Then add the tindora and 1/4 th cup of water.
Cover and cook until the tindora gets the flavour of the onion paste..

Serve with rice..

This is my contribution for Vkn's Fahc.

Green peas With Capsicum

2007-03-07T14:13:00.000-05:00

This is my entry for Nupur's "A to Z of Indian Vegetables" weekly event.

INGREDIENTS:
Green peas.......1 cup
Capsicum..........1 big
Tomato..............1
Salt....................as required
Red chilly powder....As required
Coriander leaves.....for garnishing

Masala.
Onion.....1
ginger...a small block
Garlic....2 flakes
Cumin seeds....1 tsp
Star anise.....1/2 flower
Cloves........2
Cinnamon......1 small stick
Coriander seeds...1 tsp
Shahjeera........1/4 th tsp

Grind all the above to a smooth paste.

METHOD:

Boil the green peas.
Heat 4 tbsp of oil in a pan .Add the ground paste.Fry until the oil comes out.
Now add chopped tomato.Cover and cook until the tomato become soft.
Add salt and chilly powder according ur taste.
Add the chopped capsicum.Cook for 5 min and add the green peas.
Cover and cook until well cooked.Add water if needed.
Serve with chapathi or rice..

NOTE:U can add the chopped onion in the curry instead of adding it to the masala.

BACHALI KOORA(ceylon spinach)RECIPES

2007-03-05T11:40:00.000-05:00

Bachali koora pappu

INGREDIENTS:
Bachali koora...........1/2 bunch
Toor dal.....................1 cup
Green chilly..............2-3
Salt...............as per taste
Curry leaves......1 stalk

Tampering:
Garlic................4 flakes
Gram dal..........1 tsp
Urad dal...........1 tsp
Mustard seeds...1/2 tsp
Jeera/cumin seeds....1/2 tsp
Hing...........1 pinch
Red chilly....4
Few curry leaves

METHOD:Boil toor dal along with chopped Ceylon spinach.Add green chilly and few curry leaves too.Now heat 2 tbsp of oil in a pan.Add the tampering.Add the boiled toor dal and spinach.Cook for some time and remove from the stove.Serve with rice or chapathi..

KANDA (YAM)BACHALI

This dish is a traditional one .We used to do it in Kartika Masam That to specially on Mondays.Kartika masam is special for Lord Shiva.In that month we do fasting on Mondays and
on Kartika pournami too.When we are young also we used to fasting and in the evening my mother used to prepare this curry ,moong dal and paravannam(rice pudding).We used to eat these things like we are doing fasting for a long time..:-D.This is my favorite dish ..

INGREDIENTS:
Yam........medium sized one.
Bachali koora.......1/2 bunch
Tamarind paste....1 tsp
Jaggery.........small block or 1 tsp of powder
Salt ................as required

Tampering:
Urad dal......1 tbsp
Gram dal.....1 tsp
Hing.......small block
Green chilly....3
Ginger.......small block
Mustard seeds.....1 tsp
Cumin seeds.....1 tsp
Curry leaves....few
red chilly....3

METHOD:

Boil the yam pieces along with chopped bachali.
Add jaggery and tamarind paste and a pinch of turmeric to the boiled stuff.
Now haet 2 tbsp of oil in a pan and add the ingredients for tampering.
When it is done add the bachali kanda mix.Add salt.Cover and cook for sometime.
Remove from the stove .Serve hot with rice..

This is my cotribution for VKN's FAHC.

Chikkudu Kaya (indian broad beans)Recipes

2007-03-01T12:22:00.000-05:00

SIMPLE FRY

INGREDIENTS":

Chikkudu kayalu..............1/4 lb
Onion.................................1
Salt........as required
Red Chilly Powder.........as per the taste

For The Tampering:
Urad dall.......1 tsp
Gram dal.....1 tsp
Mustard seeds.....1/2 tsp
Cumin seeds....1/2 tsp
Ground nuts/Cashew nuts.....hand full(optional)

METHOD:Cut the beans into small pieces.Heat 1 tbsp of oil and add the ingredients for the tampering.When it done add the chopped onion.When they fried add the beans .cover and cook for some time.Add salt and red chilly powder .Cook for naother 5 min.or until done.
Serve with chapathi or rice...

CURRY WITH POTATO

INGREDIENTS:
Beans......1/4 lb
Potato......2 medium ones
Onion.......1
Tomato....1
Ginger......small root
Salt.......as required
Red chilly powder....as per the taste
Green chilly...2(optional)

METHOD:Heat 2 tbsp of oil in a pan.Add the chopped onion along with ginger and green chilly.
When they fried add the potato pieces and chopped beans.Cover and cook for some time.Now add the chopped tomato.Add salt and red chilly powder.Cover and cook for sometime.If needed add 1/4 th cup of water and cook.Cook until all well cooked.Serve with chapathi or rice..

I have done some more from our fellow friends.Watch them over here.

Vankaya (Brinjal)With Coconut and Mango and an Entry For Mbp

2007-02-26T13:55:00.000-05:00

This is one of my hubby's favorite dish.

INGREDIENTS:
Brinjals.............small ones,6
Onion...............1,bigone
Mango..............1/2 of a medium one.
Coconut pieces.....1/2 cup
Green chillies..........4
Ginger...................a small root
Salt.................as required
Red chilly powder....as required
Oil...........2 tbsp
Mustard seeds....1 tsp
Jeera....................1 tsp(cumin seeds)
Curry leaves.......1 stalk

METHOD:

Peel the skin of the mango and cut into small pieces as shown in the picture.
In a pan heat oil and add mustard seeds.When they splutter add cumin seeds and curry leaves.
When the jeera starts to clatter add chopped ginger and green chillies.
Fry them for some time and add the chopped onion.
When the onion turns golden brown add the chopped brinjals and coconut pieces.
Cover and cook for some time.
Now add the mango pieces .Add salt and red chilly powder.Cover and cook.If necessary add 1/4 th cup of water.
Cook until the brinjal is well cooked.
Serve hot with rice or u can have this with chapathi too..

NOTE:If the mango is not too sour u can add tomato or 1tsp of tamarind paste to the curry to get the tangy taste for the curry!!

Now i am going to post some dishes from our fellow bloggers..
1)Mddura vada from Shilpa of Ayi's recipes.

This is very easy and tasty too...this is also my entry for Coffe's Mbp.i know it is bit late.Thanks shilpa for giving us such a nice and easy to make recipe!!!!

2)Sprout Moong Curry from Ashaji's Foddies hope.

This is my first time i did a curry with sprout moong.At first i am scared to taste it because i don't know how it came...:-D.but it is really very very very tasty...!!!!!!!I thank ASha for sharing such tasty recipe with all of us!!!!

3)Veggie Seviyan from Nidhi's Cooking Made Easy.

I followed the way she described to boil the semiya and to keep in cool water for some time.It worked out really!!the semiya hasn't stick to one another....thanks for the wonderful idea nidhi.The semiya is also very nice by adding the tomato..

BITTERGOURD(kakarakaya)RECIPES

2007-02-22T14:15:00.000-05:00

The following recipes are the common and i can say traditional recipes in our household.

KAKARAKAYA WITH TAMARIND AND JAGGERY

INGREDIENTS:
Bittergourd.........2
Onion....................1,small(optional)
Tamarind paste.......1 tsp
Salt........as required
Turmeric.1 pinch
Sugar/Jaggery powder.......1 tsp
Red chilly powder....as required

For Tampering:
Red chilly...1-2
Gram dal.....1 tsp
Urad dal......1 tsp
Jeera.........1/2 tsp
Mustard seeds....1/2 tsp
Curry leaves....1 stalk
Hing....1 pinch

METHOD:

Cut the bitter gourd into round pieces as shown below.
In a pan add the tamarind juice ,bitter gourd pieces,turmeric and salt.Cover and cook them until the bottle gourd pieces are cookedwell.Don't smash them .don't add too much of water.The bittergourd pieces should be cooked in the tamarind juice only.
Remove the excess tamarind water after the pieces cooked well.
Now in apan heat 1 tbsp of oil and add the ingredienst for tampering.When it all done add the boiled bitter gourd and fry for 5 min.
Adjust the salt and the red chilly powder according to taste.Add the sugar or jaggery before taking off from the stove.
Serve hot with rice...

KAKARAKAY PULUSU PACHADI

INGREDIENTS:
Bitter gourd,,.....2
Onion..................1 large
Salt.....................as per the taste
Sesame seed powder...2 tbsp
Tamarind juice........1/4 th cup
Sugar.........1 tsp

Sesame seed powder:
Sesame seeds 1 cup
Red chiily......10
Shallow fry the above 2 ingredients and dry grind them.

For Tampering:
Garlic flakes.....5
Red chillies.....2-3
Curry leaves....1 stalk
Gram dal.......1 tbsp
Mustard seeds.....1 tsp
Hing powder...1 pinch

METHOD:

Cut the bitter gourd into small pieces.
In a pan heat 1 tbsp of oil and fry the chopped onion.Add the bitter gourd pieces and fry them.Cover and cook them.Add salt and cook.
Change it into a bowl after well cooked.
Add 2-3 tbsp of sesame seed powder , tamarind juice and sugar mix well.
Add the tampering to it.

Serve with white rice..
This is my contribution for VKN's Fahc.
U can also contribute as many recipes as u want.This cook book project is for poor child.If we can't do anything to them directly at least we can help people who is doing something to the poor child.Think about it.I really appreciate Vkn ji for this wonderful work.

NANN Vs NAVARATAN KURMA

2007-02-20T12:45:00.001-05:00

INGREDIENTS:
All purpose flour or Maida or Self raising flour...........2 cups
Yeast.................1 tsp
Curd/Yogurt...................2 tbsp
Milk....................2 tbsp
Butter.................1 tbsp(optional)
salt........................1 tsp
Baking powder....1/2 tsp
Baking soda.........1/2 tsp
Sugar......................1 tsp
Egg................1,slightly beaten
Luke warm water...........3 tbsp
Warm water.........to knead the dough
METHOD:

Mix the yeast and sugar to the luke warm water.and keep aside for 10 -15 min.
Sieve the flour with all dry ingredients.Mix the milk with slightly beaten egg and butter.
Mix this mixture with the flour.Add the yeast mixture and kneed this to a soft dough.Add warm water if needed.
Keep it in a bowl and close it tightly .keep the bowl in a warm place for 3-4 hours or until it has raised well.When once it is raised press it down again and keep it for 1 hour.(until it raises again).
Then make medium sized balls and roll it with the help of a rolling pin in triangle shape(as nann).
Fry it on the tawa just like paratha..turn it to the other side when one side is completely fried.Take away from the tawa and brush it with butter.
serve hot...

NOTE:There is no need to add baking powder if u use self-raising flour.U can use butter instead of eggs.Hema,Suma and Jyothsna ..thanks girls for reminding me these things.
The perfect combination for nann is navaratan kurma..(as far as i think.if u people know any other dish u can have this with that..:-D
Now the navaratan kurma comes.....
INGREDIENTS:
Potatoes................2
Chopped beans.........1 cup
Chopped carrot.........1 cup
Chopped capsicum......1/2 cup
Green peas................1/2 cup
Cauliflower...........1/4th of a small flower
Paneer.................1/4 th cup
Chopped tomato...............1 cup
Curd................1 tbsp
Cashew................6-7
Raisins..................5
Salt .......as required
Red chilly powder....as per the taste
Ghee.........4 tbsp(for frying the veggies)

For the paste:
Onion.................2
Cloves...............2
Cinnamon.............1 large stick
Elaichi.................2
Shajeera............1/4 th tsp
Jeera.................1 tsp
Ginger............1 small root
Garlic.............2 flakes
Green chillies........2-3
Coriander seeds..........1 tbsp
Grind all the above to a fine paste by adding water.

METHOD:

Heat ghee in a pan .Fry the veggies and cashew and raisins.
Heat 4 tbsp of oil and fry the paste.
When the paste is fried well add the chopped tomato .Add the whipped curd.Cover and cook well.
Add salt and required chilly powder.Add the fried veggies along with cashew and raisins.
Cover and cook until all the veggies are cooked well.Serve hot ....

Mahua here u go....thanks for remembering my recipe for such a long time...

This is my contribution to VKN"s FAHC.

STUFFED PARATHA

2007-02-15T15:43:00.000-05:00

When i saw POOJA's stuffed parathas i also remembered that i have made stuffed rotis and taken pictures too..but can't post here.Although everybody know about this dish i want to post my version.
INGREDIENTS:
Potato...........3,medium sized
Carrot........... 2,medium sized
Salt................as per taste
Red chilly powder.......as per the spicy tongue
Oil..............2 tbsp

FOR THE DOUGH:
Atta.........2 cups
Salt.........1 tsp
Water......1 cup/as needed to knead
Oil.........1 tbsp(optional)

METHOD:

Mix the atta with all the ingredients for the dough.Make it before 2-3 hours of making.
Boil the potatoes.Peel them and smash it till smooth.
Heat oil in a pan and add finely chopped carrot.Cover and cook till carrot is cooked well.
Add the smashed potato.Add salt and red chilly powder.Cook for 5 min.Take off from the stove.
Make medium sized balls of it and keep aside.
make medium sized balls of the dough and roll it .Put the potato and carrot ball in that and again cover the rolled chapathi .
Again roll it as chapathi(as all u know).
Fry it on the tawa .U can add 1/4th tsp of oil when frying.

serve hot with what ever curry u want..(with any chutney also it goes.)
For the kiddoos ,,......
put some grated cheese along with the poatato and carrot ball when stuffing and roll just as the above one and fry.

PALAK TAWA KEBAB

2007-02-14T15:40:00.000-05:00

This is from Sailus website.
I have added carrot for this one.Apart from that everything is as same as sailu's.They are very tasty and easy too.
This is my entry for Coffe's MBP.

NOOLKOL (kohlrabi)CURRY

2007-02-08T14:54:00.000-05:00

INGREDIENTS:
Noolkol.........2
Onion............1
Tomato........2
Salt.................as per taste
Red chilly powder....

MASALA1:
Ginger.......small root
Garlic.........3 flakes
Coriander seeds.........1 tsp
Cumin seeds............1 tsp
Cloves.........................2
Elaichi..........................2
Cinnamon stick..........1 small
Shahjeera(caraway seeds)...1/4 th tsp

Grind all the above adding a little bit water to a smooth paste.

MASALA2:
Cashew nuts....1 tbsp
Khus khus seeds....1 tsp
Grind these into a fine paste.

METHOD:

Peel the skin of noolkol and cut them into small pieces.
Boil them adding a pinch of salt and a pinch of turmeric.
Heat oil in apan and add chopped onion.
When they fried well add the masala1 and fry until fried well.
Now add the chopped tomato and fry it.
Add the masala2 and fry for some time.
Now add the boiled noolkol pieces ,salt and red chilly powder.Add a little bit of water.
Cover and cook for 10 min.

Serve hot with rice or roti...
Here is another way of doing it by Lakashmik of veggie cuisine.
Also see Sandeepa's Olkopir Dalna

PESARAPAPPU (moong dal)PULUSU

2007-02-06T14:52:00.000-05:00

INGREDIENTS:
Moong dal..........1 cup
Onions.................2 ,big size cut into 4 pieces
Drumsticks.........2,cut into medium sized pieces(optional)
Tamarind paste.......2 tbsp
Salt.......as per taste
Red chilly powder......1/2 tsp
Sambar powder.........1 tsp
Green chilly................2
Curry leaves...............1 stalk
Water...........2 cups or as much needed
Coriander leaves
Turmeric powder..........1 pinch
TAMPERING:
Garlic flakes.................5-6
Curry leaves.............1 stalk
Cumin seeds............1 tsp
Mustard seeds.......1 tsp
Aseafotida/hing powder.....1 pinch
Red chilly...........1

METHOD:

Boil the moong dal in a pan .Add the onion pieces .drumsticks ,salt and turmeric.
Cover and cook until drumsticks are cooked well.
Add tamarind paste,sambar powder,red chilly powder and curry leaves and enough water.
Cover and cook.Bring to a boil and adjust the seasoning.
Add coriander leaves and take off from the stove.
In a pan heat 1 tbspof oil and fry the garlic flakes.When they turned to golden brown add the mustard seeds.When they splutter dd the other ingredients for tampering.
Mix with the boiled pulusu..

Serve hot with white rice.
NOTE:U can use the small onions(sambar onions)instead of big onions.

BRINJAL and CHEMADUMPA (taro root)CURRY

2007-02-05T15:08:00.000-05:00

INGREDIENTS:
Brinjals............6(small sized,u can use 1/2 of a large one also )
Chema dumpa..........3-4
Spring onions......4-5
Onion..................1
Tomato................1
Green chilly.......3
Ginger.............small root
Salt...............as per taste
Red chilly powder.......as per taste
Muastard seeds..........1 tsp
Cumin seeds...................1 tsp
Curry leaves...........1 stalk
Coriander leaves for garnishing(optional)

METHOD:

Peel the skin of the chemadumpa and cut into small pieces. Keep aside.
In a pan heat 2 tbsp of oil add mustard seeds.When they splutter add the cumin seeds and the curry leaves.
Add the ginger pieces and green chilly.When the ginger gives a nice smell add the chopped onion and chopped spring onions.
When the onion turns golden brown add the brinjal pieces.Add the chema dumpa pieces.
Cover and cook for some time.When the brinjal pieces become soft add the chopped tomato.Add salt and needed red chilly powder .Cover and cook until the tomatoes are soften.

If needed add some water and cook.Cover and cook until cooked well.

Serve hot with white rice..
NOTE:U can also add drumsticks(munaga kada) to this curry..

BEERAKAYA TOKKU PACHADI(RIDGE GOURD SKIN CHUTNEY)

2007-02-03T13:25:00.000-05:00

INGREDIENTS:
Skin of the 2 ridge gourds
Garlic.............1 full pod
Green chillies............3
Salt ........as per taste
Turmeric..............1 pinch
Tamarind paste......2 tbsp
Oil...............1 tbsp

FOR THE TAMPERING:
Urad dall.........1 tbsp
Chana dal.........1 tbsp
Coriander seeds.....1 tsp
Cumin seeds..........1 tsp
Mustard seeds............1 tsp
Asefotida/hing powder............1 pinch

METHOD:

Peel the skin of the ridge gourds.Chop it into small pieces.
Heat oil in a pan and add the chopped skin.
Cover and cook until it gets soft.
Remove it from the pan and keep aside to cool.
Heat 4 tbsp of oil in the pan and add mustard seeds.When they splutter add all the ingredients for tampering.
Cool the tampering.Grind the fried skin and tampering leaving 1 tsp and adding tamarind,garlic,salt ,turmeric and garlic flakes.
Grind it to a fine paste adding water.When it become a smooth paste remove it from the mixer and add ot with the remaining tampering.

Serve with rice..
This is my contribution to VKN'S FAHC.
NOTE:For this pachadi the ridge gourd must be young.

Recipe courtesy:AMMA

BACHALI KOORA AVA RASAM..(CHINESE SPINACH)

2007-02-02T13:57:00.000-05:00

This is traditional recipe for us.In our family if any function is there and everybody is going to meet at one's home this dish is a must to prepare.

INGREDIENTS:
Bachali koora.........1 big bunch
Bottle gourd............1/2lb
Bhendi......................5-6
Tmarind juice........1/4 th cup
Green chilly..........3
Salt..........as per taste
Turmeric powder....1 pinch
Sugar................1 tsp

FOR AVA:
Mustard seeds.........1 tbsp
Sesame seeds...........1 tbsp
Plain rice....................1 tbsp
Hing.............................1 pinch
Red chillies.................3-4
Turmeric powder......1 pinch
grind all the above adding som,e water to a paste.

FOR THE TAMPERING:
Mustard seeds.....1 tsp
Cumin seeds.........1 tsp
Red chilly..............1
Hing........................1 pinch
Curry laeves..............1 stalk

METHOD:

Cut the chinese spinach into small pieces.Boil it along with bottle gourd pieces and bhendi pieces.Also add green chillies ,1 pinch salt and turmeric.
When they all cook well add the ava paste.Cover and cook along with the paste for 5 min.
Now add tamarind juice.Add some water.
Cover and cook for 10 min.Adjust the seasonings as per the taste.
When the rasam cooks well with the tamarind juice.it will give a nice small.Now add the sugar.Take it off from the stove.
In a pan heat1 tsp of oil.Add the mustard seeds .When they splutter add the remaining items for the tampering.When it all done add it to the rasam.

Serve hot along with white rice....

This is my entry for VKN 's fahc.

MATAR POORI with DUM ALOO

2007-02-01T14:11:00.000-05:00

This is my entry for Pooja's veg. of the week.
This is also my contribution to VKN'S fahc.

MATAR POORI:

INGREDIENTS:
Matar..........1 cup
Salt...............as per taste
Coriander powder.....1 tsp
Garam masala....1 pinch
Oil.........1 tsp

FOR THE DOUGH:
Maida/All purpose flour...........2 cups
Salt...............................................1 tsp
Oil................2 tbsp
Water............to knead dough
Oil...for frying the poori's

METHOD:

Boil the green peas.Smash it in a food processor or with ur hand.
In a pan heat oil.Add the smashed green peas .Fry for some time.
Add salt and the other ingredients and fry for 2-3 min.
Keep aside.
Mix the flour with all the ingredients for the dough.Knead it into a soft dough.
Take a small ball of the dough into hand and make a hole in the middle of it.
Put 1 tsp of the green peas mixture in the hole and close it.
Roll the ball with a rolling pin just like a stuffed chapathi.
Heat oil in a pan.When it gets heated up fry the rolled poori..in it.

Serve with any curry u liked.

DUM ALOO:
INGREDIENTS:
Potatoes...........4,large ones(1/2 lb of small ones)
Onion............1 large one
Tomatoes......2
Curds.........2 tbsp
Clove..............1
Cinnamon.....1 small stick
Bay leaves....2-3
Jeera.......1 tsp
Salt......as per taste
Red chilly powder......as per the spicy tounge
Garam masala.......1/4th tsp
Coriander leaves....to garnish

For the masala:
Onion........1
Cloves.......2
Cinnamon stick....1 small
Elaichi.......2
Ginger.......1 small block
Garlic.......3-4 flakes
Coriander seeds.......1 tsp
Cumin seeds....1 tsp(shallow fried)
Grind all the above to a paste and keep aside.

METHOD:

Cut the potatoes into medium sized pieces.Half boil them.
Take oil in a deep pan and heat.When it gets heated fry the half boiled potatoes until golden brown .
Take out the oil from the pan leaving 1 tbsp of oil.
Fry bay leaves,clove ,cinnamon stick and jeera.
When they all fried completely add the chopped onion.When it turns to golden brown add ground masala paste and fry until the masala all fried well.
Now add the tomato puree .Fry until the raw smell of the tomatoes go away or until the oil comes out.
Add the beaten curds and mix well.
Add salt and red chilly powder.Add the fried potatoes .Cover and cook for 10 min.
Cook until the potatoes all well cooked.Add garam masala and cook for 2 more minutes.
Garnish with coriander leaves and serve hot.

It is a long process but tastes very well......

I am tagged by pooja for five things meme..so i am revealing myself here to u all my friends...

I have done post graduation in mathematics from Andhra University.
I never did a job but want to do now..all the best to me.
I know Sunil from my child hood(but never spoke till the engagement) as we both are from same place.I never thought that i will marry him.
I love making new relationships.
I am a fan of cartoons.

I tag all of u my friends....for this.Share ur personals with us..(if u like to..)

SOME WINTER MUNCHIES and RECIPES FROM FELLOW BLOGGERS

2007-01-30T14:41:00.000-05:00

MASALA CORN

INGREDIENTS:
Corn kernals...............1 cup
Onion...........................small one
Salt...................as per taste
Dhania powder(coriander powder).........1/2 tsp
Red chilly powder................1/4 th tsp
Garam masala(chat masala)...........1/4 th tsp
Lemon juice.................1 tsp(or as per the taste)
coriander leaves.............to garnish..

METHOD:

Boil the corn kernals.
Chop the onion.Mix with the boiled corn.Mix with all the other ingredients.
Adjust the seasonings as per the taste....
Serve with hot coffee.....

FRIED POHA

INGREDIENTS:
Poha................1 cup
Onion..............small one
Peanuts..........hand full
Curry leaves......1 stalk
Mustard seeds...1 tsp
Cumin seeds.......1 tsp
Salt.......as per the taste
Red chilly powder..............as per the spicy tounge
lemon juice.........(optional)

METHOD:

In a pan heat oil.Add mustard.When they splutter add cumin seeds and curry leaves.
Now add peanuts and fry for some time.
Add poha.Fry until they all fried perfectly.
Add salt and redchilly powder.Fry for 2-3 min.
Take off from the stove and mix with onion.
U can add lemon juice too......
Serve hot with coffee......

CAPSICUM BAJJI

INGREDIENTS:
Capsicum...................1,large
Besan(gram flour).....1 cup
Ajwain..........................1 tbsp
Salt.......................as per taste
Red chilly powder
Garam masala
Water..............for the batter
OIL..................to fry

METHOD:

Cut the capsicum length wise.Keep aside.
In a bowl mix besan ,salt ,ajwain,garam masala and red chilly powder.
Mix with water to form a thick batter.
In a pan heat oil.Dip the capsicum pieces into the batter and fry in the oil.
Serve hot...........

Now the recipes from other blogs........
MILAGU CAULIFLOWER:

This is from JAYA KARTHIK'S whats cookin doc..
I have prepered this a long time ago..but can't post it immediately because of my lazyness:_))
Coming to the recipe it is so good..i don't know much recipes with cauliflower.Once i have tried this and end up in a great taste..thanks to jaya for sharing this with us.....

SPINACH-CARROT PULAO:

This is from SEEMA'S RECIPE JUNCTION.
Spinach is good for health.I want to feed my daughter spinach in alternative ways.Once i have seen Seema's version of this dish and tried it..My daughter and me too liked it very much.The combination gave a wonderful taste.She gave us a mouthwaterin recipe...thanks to her....
I tried her BUTTER COOKIES too ..but can't take a picture due to lack of batteries for my camera.They are also very great in taste..

BAGARA BAINGAN:

This is from SOUMYA'S HOME SPICES.
Me and my hubby likes brinjals toooooo much.Want to try some new versions.I have tasted this one in hotels .But never find the recipe.When i dragging down soumya's blog i found this one..and gave a try..very easy method and a great taste...thanks to soumya....

I gave a trial to the following too ..but can't take a picture because ..for some battery is over and for some dish is over:-))))

DHOKLA

2007-01-25T14:24:00.000-05:00

DHOKLA is a gujarati dish and i love it.
The Gujaratis are one of the best vegetarian cooks. They use the simplest of ingredients and transform a dish into a mouthwatering delicacy. Gujarati cuisine is in many ways unique from other culinary traditions of India. It is one of the few cultures where a majority of people are vegetarians. The vegetarianism have originated from the religious background, ideologies and beliefs.
.Gujarat is known as the land of milk and butter. Therefore yoghurt and buttermilk are an integral part of most of Gujrati dishes.

dhokla with besan

INGREDIENTS:
Besan/gram flour..............1 cup
Yogurt..................................1 cup
Warm water..........................1 cup
Green chilly paste...............1 tsp
Ginger paste...........................1 tsp
Salt................................as per the taste
Lemon juice.........................2 tbsp
Baking soda..........................1 tsp
Oil.............................................1 tsp

FOR THE TAMPERING:
Mustard seeds.................1 tsp
Cumin seeds...................1 tsp
Sesame seeds..................1 tsp

FOR GARNISHING:
Dry coconut powder
Coriander leaves.

METHOD:

Whisk the curd.Mix in the besan and warm water.mix it without any lumps.
Add salt.Keep in a warm place for 4-5 hours or until fermented.
Grease and flour a microwave dish.
When once the batter fermented mix the green chilly paste and ginger paste.
In a small bowl mix the oil,lemon juice and baking soda.
Mix it in the besan mixture.Pour immediately into the greased dish .
Cook on high for 2 minutes or until completely done.(it depends on the dish and quantity u are using.if the plate in the microwave can't move,then cook the dhokla turning the pan the otherside also.)

SErve with garnishing and some lemon juice on it....
When i am preparing this one my daughter came to me and asked me that" i will also help..please amma" because i have given a chance to her to help me in cutting the banana....now she is taking the chance to help me in everything.......:-))
so i let her to mix the batter and all...
SO this will be my second entry for trupti's little chef's in the kitchen.

BANANA MILKSHAKE

2007-01-23T14:37:00.000-05:00

BANANA MILK SHAKE:

INGREDIENTS:
Riped banana..........1
Sugar........................2 tsp
Vanilla essence........2 drops
Milk...........................400 ml

METHOD:

Cut banana onto small pieces.
In a food processor add chilled milk ,banana pieces ,vanilla drops and sugar.
grind them to a liquid.
Pour the mixture into glasses and put it in the freezer.
Serve chilled.
U can add 1 drop of yellow food color also to bring a nice color.

This is my entry for Maheswari's AFAM.
and as well as Trupti's LITTLE CHEFS IN THE KITCHEN.

My daughter helps me a lot with her little hands not only in the kitchen..she keeps her dad's lunch box in his bag,gives pills to her dad.when ever we bring vegetables and some groceries she helps me in keeping them in the friz and keeping all other things in the right positions..
I think each and every kid will do that..they enjoy's helping mom's and dad's..i don't know what they will do once they grown up..but as far as now..they are really a big helpers to us..right...
waiting to know about all other kiddoos.....

A SIMPLE FRIED RICE

2007-01-23T13:34:00.002-05:00

tri coloured fried rice

INGREDIENTS:

Basmati rice.....cooked well 1 cup
Carrot...............1 big
Potato................1 big
Capsicum(green)...........1
Onion.................1
Cumin seeds.............1 tsp
Soy sauce...........1 tsp
Chilly flakes........1 tsp
Salt.............as per taste

METHOD:

Boil the rice and keep aside
Cut the veggies into medium sized pieces.Boil them in the microwave for 5-10 min.
Heat oil in a pan.Add cumin seeds.When they splutter add chopped onion.
When the onion turns colour add the boiled veggies.Add salt.
Fry for 5 min.Add soy sauce and chilly flakes.
Mix with the boiled rice.Serve hot...

This is my entry for Pooja's THEME OF THE WEEK.
NOTE:In this recipe for the chilly flakes i have used the pizza hut chilly flakes.u can also do the same..

GINGER-CARROT SOUP

2007-01-20T14:24:00.000-05:00

Ginger is used extensively as a spice in cuisines throughout the world. Though commonly referred to as a root, it is actually the rhizome of the monocotyledonous perennial plant Zingiber officinale.

Originating in southern China, cultivation of ginger spread to India, Southeast Asia, West Africa, and the Caribbean.

U can see more info about ginger HERE

Now coming to the Ginger-Carrot soup..,...

Ingredients:

Ginger..............1 large piece
Carrot...............1 big.
Garlic................2 flakes(optional)
Salt....................as per taste
Pepper corns........3-4
Onion.................1 small one
Margarine............1 tsp
Water/Vegetable stock.........2 cups

METHOD:

Ina pan heat margarine.
Add chopped onion.
Fry them for 5 min.Add chopped ginger and carrot.Add salt and pepper.
Fry for 5 min.Add water.Bring to a boil.
Make it boil for 5 min.
Take off from the stove.Make puree in a food processor.
Return to the pan and boil again for 5 min.

Serve hot .....

This is my entry for JFI for GInger

MENTHI PODI AND CURRIES........

2007-01-19T15:06:00.000-05:00

In english menthulu means FENU GREEK SEEDS.

Fenugreek is a native to India and southern Europe. For centuries it has grown wild in India, the Mediterranean and North Africa. where it is mainly cultivated. A limited crop grows in France. It was used by the ancient Egyptians to combat fever and grown in classical times as cattle fodder. Commercially, it is used in the preparation of mango chutneys and as a base for imitation maple syrup. In India it is used medicinally, and as a yellow dyestuff. It is also an oriental cattle fodder and is planted as a soil renovator. In the West, fenugreek’s therapeutic use is now largely confined to the treatment of animals, though historically. it has been used in human medicine. The name derives from the Latin ‘Greek hay” illustrating its classical use as fodder.

Spice Description
Fenugreek is the small stony seeds from the pod of a bean-like plant. The seeds are hard, yellowish brown and angular. Some are oblong, some rhombic, other virtually cubic, with a side of about 3mm (1/8”). A deep furrow all but splits them in two. They are available whole and dried , or as a dull yellow powder, ground from the roasted seeds.

Other Names
Bird’s Foot, Foenugreek, Goat’s Horn
French: fenugrec Sénegré, trigonelle
German: Bockshornklee, Griechisches Heu
Italian: fieno greco
Spanish: alholva, fenogreco
Indian: mayti, methe, methi
Tamil: venthium
Malay: alba
Sinhalese; uluhaal

U can see more about fenu greek seeds HERE .

So coming to my recipe of menthi podi(fenugreek seeds powder).....
MENTHI POWDER:

INGREDIENTS:
Menthulu....................1 tbsp
Chana dal/gram dal...........2tbsp
Urad dal.......................2 tbsp
Cumin seeds.................1 tsp
Mustard seeds..................1 tsp
Coriander seeds............1 tsp(optional)
Red chillies..............................6-7(as per the spicy taste)
Oil.......................................1 tsp

Fry roast and dry grind all the above ingredients.

There is another recipe of menthi podi....
Fry menthulu(fenugreek seeds)and redchillies with a tsp of oil.Dry grind them.

So here is the menthi podi.U can use this powder in several curries..such as brinjal,okra,capsicum,tindora,ridge gourd etc..
Here i am giving the recipes with capsicum and brinjal.....

CAPSICUM MENTHI CURRY:

Ingredients:

Capsicum.................. 1 large one
Salt.............................as per taste
Tamarind paste........1 tsp
Menthi podi...............1 tbsp(according to ur spicy taste)
Oil...........................1 tbsp

MEthod:

Cut capsicum into medium sized pieces.
Heat oil in a pan.Add capsicum pieces and fry them until softened.
Add salt .Cover and cook until wee cooked.
Now add the tamarind paste.
Cover and cook until the water in the paste has dried away.
Now add the menthi powder and stir well.cook for 5 min.and take off from the heat.

Serve with hot rice....
U can follow the same procedure for tindora...

BRINJAL WITH MENTHI PODI:

Ingredients:
brinjals...........6-7small ones
tamsrind paste......2 tsp
salt.............according to taste
turmeric.............small pinch
menthi podi..........2 tbsp

For the tampering:
urad dal..........1 tsp
chana dal.........1 tsp
cumin seeds......1/2 tsp
mustard seeds.....1/2 tsp
curry leaves.......1 stalk
hing...............a small block
redchillies.......1-2

METHOD:

Cut the brinjals into 4 equal parts.Boil them with a pinch of salt ,tamarind paste and turmeric.

note:the tamarind juice must be very thick.so that the taste of it will fully goes to brinjal pieces.

If any water remained after the brinjal pieces are boiled ,drain them.
In a pan heat oil and add mustard seeds.When they splutter add all other ingredients for tampering.
Now add the boiled brinjal pieces.Don't smash them.Stir with care.
Add salt.Cover and cook for 5 min.
Now add menthi powder .Adjust according to ur tatse.
Take off from the stove.

Serve with rice.......
U can follow the same way for okra,ridge gourd..as brinjal.

EGGPLANT PARMESAN

2007-01-18T13:28:00.000-05:00

Hi
this is my entry for COFFE'S MONTHLY BLOG PATROLLING

Eggplant parmesan or melanzane alla parmagiana is a common Italian dish which originated in Naples. It typically includes sliced eggplant, marinara sauce, mozzarella cheese, and parmesan cheese, layered repeatedly, which are then baked. It is sometimes served on or with spaghetti. Some variations leave out the mozzarella, although this is rare.

This is from Rachel's coconut&lime.blogspot.com.U can see the original recipe HERE.
I made it in a simple way.I haven't used too much of cheese because it will increase our fat..as me and my hubby have more than enough of it....:-))

servings.....2
preparation time..............15 min.
cook time.........................20 min

INGREDIENTS:
Eggplant................1/2
Mozzarella cheese........1/4th cup
Parmesan cheese..........1/2 cup
Minced garlic..................2 tbsp
Pepper powder...............1/2 tsp
Basil chopped..................1 tsp
Pasta sauce.........................1 cup

METHOD:

Cut the eggplant crosswise into rounds 1/4th inch thick.
Sprinkle each side lightly with salt.Place them in a colander.
Keep aside them for 2 hours.After that keep them on a paper towel so that the extra water will soak out..
Preheat the oven at 400F.
Heat a tava.Spread with 1 tbsp oil .Fry the eggplant pieces until both sides turn golden brown.
In a baking pan first make a layer of eggplant pieces .Pour some pasta sauce on that.Sprinkle with minced garlic and basil.
Top with mozzarella and parmesan cheese layers.
Continue again layering eggplant pieces..and all the other ingredients just in the previous step ending with a layer of eggplant piece smeared with sauce and parmesan cheese.
Bake for 20-25 min.
Serve with pasta..or any other dish u like. to......

Actually u can make the sauce at home.I have used pasta sauce to make the procedure easy..u can see the recipe for sauce HERE

SANKRANTI PINDIVONTALU/SPECIALS

2007-01-16T12:03:00.000-05:00

Hi all
hope u all enjoyed PONGAL.Here are our festive foods...

BOORELU:This is a traditional and common festive sweet in ANDHRA PRADESH.

boorelu

INGREDIENTS:

For the batter:
Mida....1 cup
Rice flour....1 cup
Salt...1 tsp
Sugar......1 tsp.

Mix all the ingredients above without any lumps,to form a thick batter.

NOTE:There is another form of making the batter.U can use the dosa batter as well.Mix 1 tsp of sugar in normal dosa batter.
FOR THE STUFFING:
Fine sooji..............1 cup
Sugar .....1 cup
Milk..........2 cups
Ghee....1/2 cup
Cashew............1 /8 th cup
Raisins/kismiss....1 tbsp

In apan heat 2 tbsp of ghee.Add cashew pieces and raisins.Fry them till golden brown.drain them from the ghee and keep aside.Now add the sooji and fry until crisp.Now add the milk and boil the sooji for 3-4min.When sooji is boiled add sugar .Stirr till it is dissolved.Add fried cashew and raisins.Add the remaining ghee.Take off from the tsove nad cool it.

When the stuffing has cooled ,make small round balls.Dip them in the batter.
Heat 1 cup of oil in a heavy based round pan and the dipped balls .
Boorelu are ready to serve..with ghee.

BOBBATLU:This is also traditional sweet dish.In maharashtra this is known as Pooranpoli.

bobbatlu

INGREDIENTS:
For the dough:
Miada..........1 cup
Salt.....1 tsp
Sugar ....1 tbsp
oil.........4-5 tbsp
water......to knead dough

Mix all the ingredients above to form a dough.It must be oily..

For the stuffing:
Gram dal/sanga pappu............1 cup
Sugar..........................1 cup
Coconut grated(fresh)...........1/4 th cup
Elaichi.........................2

Boil the gram dal and drain it.Make it Cool for 10 min.Dry grind it.Grind the sugar with elaichi.mix it with the grinded gram dal.Mix the fresh grated coconut.Make round balls of the stuffing and keep aside.

Take a small ball of the dough.Flatten it in the hand with oil.Make one round of the stuffing in that flattened dough.Cover it.Now again flatten it on a aluminium foil with hand to form a chapathi.(just like aloo paratha)Heat a tava.shallow fry the flattened one in the tava with a little ghee.BOBBATLU are ready.Serve hot with ghee.

PULIHORA:This is a hot dish..called tiger food/tamarind rice.

tamarind rice

INGREDIENTS:
Cooked rice ............1 cup
Tamarind juice.......1 tbsp
Salt..........................as per taste
Turmeric...............1/2 tsp

FOR THE TAMPERING:
Urad dall....................1 tbsp
Gram dall.......1 tbsp
cumin seeds......1 tsp
Mustard seeds....1 tsp
Hing..........a small block.
Curry leaves....1 stalk
Ground nuts.......1 tbsp
Cashew............1 tbsp(optional)
Green chilly....3-4
Ginger...........a medium block(pieces)
Red chiilies.........2-3
Oil...........for frying.

METHOD:

Heat oil in apan.Fry the hing and curry leaves first.Add mustard seeds and cumin seeds.
When they splutter add green chilly pieces and ginger pieces,
When the grren chillies are fried add all other ingredients for tampering.
When the dalls become golden brown add tamarind paste.
Fry until the water in the paste is evoparated.
Now mix the salt and turmeric powder in the tampering.
Now mix with rice.Keep the rice covered in a bowl for 2-3 hours before serving.Then the rice will take the sour taste of tamarind and will be tasty...

CHAKEERA PONGALI/SWEET PONGALI:
This is a must prepared dish on pongal/sankranti/peeda panduga.

chakkera pongali

INGREDIENTS:
Rice.........1 cup
Moong dal..........1 cup
Milk................4 cups
Ghee............1/4th cup
Sugar......1 cup
Coconut......small pieces...1/4 th cup
Cashew.......1/4 th cup
Raisins...............1 tbsp
Elaichi....3-4

METHOD:

In a pan shallow fry the moong dal until the sweet smell comes.
Add rice and fry for 2-3 min.
Add milk .Boil it until the rice cooked well.(u can cook it in a cooker aswell)
Now add sugar and stirr until dissolved.
Fry the coconut picec ,cashew and raisins in ghee.Mix it with the cooked rice.
Cover and cook for 1 min.
Now add elaichi.

Serve hot.

This is my contribution to VKN'S FAHC.

SOUR CREAM CRUMBLE CAKE

2007-01-09T14:41:00.000-05:00

INGREDIENTS:

Plain flour...........2 cups/220 grams
Butter/Margarine............1/2 cup /115 grams
Caster sugar..........3/4 th cup or 125 grams
Eggs....................3
Baking soda..........1 tsp
Baking powder..............1tsp
Soured cream...................1/4 th cup/3tbsp

For the topping:
Dark brown sugar................1 cup/225 grams
Cold butter(unsalted)..........1/4th cup/55 grams
Ground cinnamon................2 tsp
Any nuts.....................chooped...1 cup/115 grams..
Plain flour........................2 tbsp.

Mix all these ingredients in a bowl and keep aside.

METHOD:

Grease a 9 inch/23cm baking pan.
Preheat oven to 350F/180C/GAS 4 .
Cream the butter/margarine until soft.
Add the sugar and continue bating until light and fluffy.
Add the eggs one by one beating well after each addition.
In another bowl sift the flour ,baking soda and baking powder for 3 times.
Fold the dry ingredients into the butter mixture in 3 batches alternating with the soured cream .
Mix well after each addition.
Pour one half of the mixture into the greased baking pan and place the topping and again pour the remaining mixture on it and place the remaining topping over that.
Bake in the oven for 30-40 min..until a fork/toothpic inserted in between comes out clean.

NOTE:

If u are using self raising flour instead of plain flour in the recipe then DON'T add baking powder because the self raising flour itself contains baking powder.If u again add the baking powder the batter raises too much while baking.It comes out too much..
Here in this recipe i have used curd instead of sour cream.
For the topping i have used pistacheo and cashew nuts.

IF u want the conversion tables from US to metric click here.

VEG JALFRAJJIE

2007-01-08T10:47:00.000-05:00

INGREDIENTS:

Carrot.................2
Capsicum.........1 big
Beans.................1/4 lb
Green peas........1 cup(frozen/fresh/soaked)
Corn kernals.........1 cup
Tomatoes...............2 large
Onion....................1 big size
Ginger-Garlic paste........1 tsp
Cumin seeds............1 tsp
Green chilly........3-4
Salt .....................as per taste
Red chilly powder.....as much spicy u want
Garam masala.............1 pinch
Oil....................1 tbsp
Coriander leaves ....to garnish

METHOD:

First cut the carrot and beans to small size pieces.boil along with the corn kernal and peas.keep aside.
In apan heat oil.Add cumin seeds.When they splutter add chopped onion and chopped green chilly.
Add ginger garlic paste.When the onion turns onto golden brown add the finely chopped tomatoes.
Cover and cook until tomatoes cook well.Now add salt and chilly powder.
After 5 min. add boiled veggies and cook until they all mix well.
Add garam masala powder.
Garnish with coriander leaves and serve hot with chapati or rice...

REcipe coutesy:NIRU'S RECIPES

SEMIYA PAYASAM

2007-01-03T11:54:00.000-05:00

Hai all
Hope everybody welcome the new year with lots of good wishes and enjoyed the holidays with thier beloved ones..me too..
So i am starting my new year blogging with a sweet....

INGREDIENTS:
Semiya.............1 cup
Milk..................2 cups
Sugar.................1/2 cup
Elachi................2-3
Cashew
Raisins
Ghee..........for frying.

METHOD:

Heat ghee in a pan and add cashew and raisins.Fry them till golden brown.
Remove them from the pan and add the semiya.
Fry the semiya till it become crispy..and the colour turns into golden brown.
Meanwhile boil the milk.Add fried semiya to the milk.
Cook the semiya in the milk until well cooked.
Now add sugar and elachi.Cook until the sugar dissolves in it fully.
Garnish with fried cashew and raisins..Serve hot....

COCONUT KACHORI

2006-12-29T10:28:00.000-05:00

When i was in LONDON one of our friend Mahua has introduced us this dish.Oneday she called us for a tea party and made this one.The kachori is so good that i can't resist to eat them more than i can....:-))I liked them very much..from then if i have coconut in the house this dish must be prepared..:-)i thank mahua for introducing me to such a wonderfull dish....

INGREDIENTS:

COCONUT .........1 cup,grated
CINNAMON.......1 large stick
ELACHI.............2
SUGAR.............1 tsp
GREEN CHILLIES......2-3
ONION..........small one
SALT..........to taste
MAIDA.........1cup
WATER .....to knead the dough
OIL.........for frying

METHOD:

First mix the maida salt and water and prepare it like a chapathi dough and keep aside for 1 hour.
Grind the cinnamon and elachi.
Mix it with grated coconut.Mix with the sugar,chopped onion,green chillies and salt.
Make the dough into small balls.Roll them like poories and in one half of the poori fill 1 tbsp of the coconut mixture .Cover with the other half and press the edges with a fork.
Fry them in hot oil.
serve hot with tomato sauce....

this is my second entry for Ashwini's JFI.

COCONUT RICE

2006-12-25T15:35:00.000-05:00

COCONUT is a great natural wonder and an amazing fruit.....what u people say?it is true right....:-)
It is use ful in so many ways.

Uses

All parts of the coconut palm are useful, and the palms have a comparatively high yield (up to 75 fruits per year); it therefore has significant ec onomic value. The name for the coconut palm in Sanskrit is kalpa vriksha, which translates as "the tree which provides all the necessities of life". In Malay, the coconut is known as pokok seribu guna, "the tree of a thousand uses". In the Philippines, the coconut is commonly given the title "Tree of Life".

Cultural aspects

Coconuts are extensively used in Hindu religious rites. Coconuts are usually offered to the gods, and a coconut is smashed on the ground or on some object as part of an initiation or inauguration of building projects, facility, ship, etc.; this act signifies sacrificing ego, that wealth stems from divinity, and if due credit is not given, bad karma is taken on. In Hindu mythology it is referred as Kalpavruksha. In Hindu mythologies it is said that Kalapavruksha gives what is asked for.

U can read more about coconut HERE

From the day ASHWINI has announced for JFI for coconut i am planning to prepare this.Now i have done this..

INGREDIENTS:

Rice....................1 cup
Coconut milk.....2cups
Carrots...............2
Beans.................1/4lb
Cashew
Raisins
Cloves.................4-5
Elachi..................4
Cinnamin............2 large sticks
Ghee....................2 tbsp
Salt.......................as per taste
Turmeric powder
Coriander leaves.....for garnishing

METHOD:

First make the coconut into pieces.
Grind them adding water.Remove the milk from the mixture using a filter.Keep aside.
Then heat ghee in a pan .Add cashew nuts.Fry them till golden brown.
Add the spices .Fry them till the nice smell comes out.
Now add the aisins .
Cut the carrot and beans into medium sized pieces.
Add them now and fry for 10 min.
now add the washed rice,coconut milk,salt and turmeric powder.
Cover and cook until rice cooked well.
Garnish with coriander leaves.

Serve hot with any masala curry.....enjoy....:-)
This is my entry fo ASHWINI's JFI.

MERRY CRISTAMAS

2006-12-24T18:29:00.000-05:00

merry cristamas to all of u...i thank all of u for ur wishes..have a nice weekend ..

BOTTLE GAURD WITH SESAME POWDER

2006-12-21T20:38:00.000-05:00

This a very common and traditional recipe in ANDHRA,INDIA.
SORAKAYA NUVVULAPODI KOORA:

INGREDIENTS:

BOTTLEGAURD...............medium sized
SESAME SEEDS................1cup
RED CHILLY.......................7-8,as much as spicy u like
SALT...................as per taste.

FOR TAMPERING:

gramdal.....1tsp.
urad dal........1tsp
mustard seeds.....1/2 tsp
jeera............1/2 tsp
hing..........a small block
curry leaves......1 stolK
oil........................1 tbsp

METHOD:

First shallow fry the sesame seeds with the red chillies.
Cool them and dry grind it.
Mean while boil the pieces of bottle gaurd.
Heat oil in a pan .Add the ingredients for tampering .
when they splutter add bottlegaurd pieces.Add salt.Cook for 5 min.
Add 2 tbsp of sesame seeds powder.

serve with rice..will be delicious..
This is one of my contributions to VKN's FAHC campaign.

PASTA

2006-12-20T12:33:00.000-05:00

Hi everybody...Today i am here again with one of my hubby's recipes..When i was in london ,oneday he prepared this dish of pasta in his own way.(without pasta sauce.)I liked it very much.From that day onwards if i make pasta i am using using his way only...:-)

So the recipe follows like this........

INGREDIENTS:

PASTA

CORIANDER LEAVES

GREEN CHILLES

MIXED-VEGETABLES

SALT

TOMATO SAUCE(hot-sweet )

METHOD:

Grind the coriander leaves and green chillies and keep aside.
.Boil the pasta and keep it under running water.
Heat oil ina pan and add mixed-veggies.
Cover and cook for 5 min.
Add salt.ADD the coriander sauce and boiled pasta.
Mix it well and after 5 min.add the tomato sauce or ketchup whatever u have.

A wonderful pasta is ready to serve.i enjoy it everytime.hope u will also like it.........

CORN CURRY(COPY)

2006-12-19T16:39:00.000-05:00

This recipee is from truphti'S the spice who loved me.I tried this recipe yesterday.It came out very well.

Once again i thank trupti for sharing such a wonderful recipe with all of us.

SIMPLE CARROT FRY

2006-12-18T14:41:00.000-05:00

This is a very common recipe, but i want to give all of u my version.

INGREDIENTS:

CARROTS...............4-5 big ones
ONION........................1 big
GINGER GARLIC PASTE......1tsp
MUSTARD SEEDS....1tsp
JEERA...........................1tsp
CURRY LEAVES.........1stalk
SALT .............................as per taste
RED CHILLY POWDER..as per taste
TURMERIC.POWDER......1 pinch

METHOD:

Chop the carrots into small pieces.Keep aside.
Heat oil in a pan.Add mustard seeds .When they splutter add jeera,curry leaves and chopped onion.
Add ginger garlic paste and fry for sometime.
Now add the chooped carrot.
After 5 min.add turmeric and salt.
Cook till the carrot all done and add red chilly powder.
Cover and cook for 5 min.

Serve with rice or roti..
NOTE:If u already know this recipe..all ur suggestions are welcome to improve the taste of this one..THANKU..

LEMON RICE

2006-12-14T15:02:00.000-05:00

This is my first dish taught by my hubby...

This is the story in the early days of my marriage ............

One day mu hubby wanted to eat lemon rice.He asked me to prepare.I made it with a normal way of tampering .Then he add some more ingredients to the tampering .It gave a nice taste really....
INGREDIENTS:

RICE..........................1cup
LEMON.....................1/2 of a big one
TURMERIC POWDER1/2 tsp
SALT........................as per tatse

TAMPERING:

GRAM DAL........................1tsp
URAD DAL..........................1tsp
GARLIC...............................1 full pod
GINGER..............................medium sized(cut into small pieces)
CUMIN................................1tsp
MUSTARD...........................1/2 tsp
AJWAIN..............................1tsp
GREEN CHILLY..................3-4
RED CHILLY.........................as ur spicy tatse
CURRY LEAVES...................2stalks
HING....................................small block/pinch powder
CASHEW and GROUND NUTS...................optional

METHOD:

Cook the rice and keep aside.
Heat oil in a pan .Add garlic flakes.
When they become golden brown add other ingredients except ajwain for tampering.If u want to add any nuts add them after garlic and after that add the other ingredients.
When the dals change their colour add ajwain.
When the tampering is over take off from the stove.
Now add salt ,turmeric powder and lemon juice for the tampering.
Mix it well and add cooked rice.Do it when the rice is hot only.
If u want to do the lemon rice with the full rice u cooked add turmeric to the rice only while cooking.It will give u nice taste.

Serve hot....

POTATO RICE

2006-12-13T12:03:00.000-05:00

This is my entry for Pooja's veg.of the week..

My daughter likes potato than any other dish.One day i tried this and it came out very well....

INGREDIENTS:

POTATO.......................2,medium sized
RICE................................1 cup
JEERA............................1tsp
GINGER..........................a small piece
CORIANDER POWDER..1 tsp
TURMERIC POWDER.....1 pinch
SALT .....................................as per taste
GARAM MASALA..................1/4 th tsp
GHEE..........................................2 tbsp
WATER......................................2cups

METHOD:

Heat ghee in apan.ADD jeera and shredded ginger.When ginger turns to golden brown add chopped potato.
Cook for 5 min.Add coriander powder,salt ,turmeric and garam masala.
Mix well.Now add rice and water.Cover with lid and cook it on high.
When the water boils keep the stove to low and cook until the rice all well cooked.
Garnish with coriander leaves and serve hot....

PALLI ROUNDS WITH JAGGERY

2006-12-12T14:18:00.000-05:00

Hi all.............

These are famous in ANDHRA known as VERU SANAGAPAPPU VUNDALU.
I like them very much.Actually i don't know how to prepare them exactly,i used my imagination and prepared them this sunday.I think everybody like this sweet...right friends:-)

So the(my)recipe follows like this......

INGREDIENTS:

GROUNDNUTS................1cup
JAGGERY.........................1cup
WATER..............................1/4th cup

METHOD:

First shallow fry the groundnuts .When they cool little bit remove their skin.
Mean while take the jaggery and water in a pan.
Keep the pan on the stove on high till the jaggery dissolve in the water.
Keep on stirring the syrup till it comes to a sticky state.If u take one drop of the syrup in water it must became close .
Then add the ground nuts to the syrup .
Take out the pan from the stove and make rounds when it is hot only.

SUGGESTION: While making the rounds wet ur hands so that u can easily touch the hot stuff.

PERUGU VANKAYA(BRINJAL WITH CURD)

2006-12-11T11:48:00.000-05:00

This is one of my favourite dishes.Spicy brinjals in the curd will give u a delicious taste.Trust me u will find an excellent aroma with this one.............

the recipe as follows:

INGREDIENTS:

BRINJALS..................6,small size
CURD.........................1 cup
SALT...........................to taste
RED CHILLY POWDER......... 2 tsp
OIL........................................2tbsp
CORIANDER LEAVES......for garnishing

FOR THE MASALA:

ONION....................1 big
GINGER..................small piece
GARLIC..................3-4 flakes
CUMIN.................1 tsp
CORIANDER.......1tsp
CLOVES...............2
CINNAMON......1 small stick
ELACHI..............2
CASHEW..........4
COCONUT POWDER.....1tsp

Grind all the ingredients above together to a fine paste.Add salt and red chilly powder .Mix well and keep aside.

FOR CURD GRAVY:

SMALL ONION.................chopped
GREEN CHILLY...............3-4 chopped
SALT...................................to taste
TURMERIC POWDER......1 pinch

FOR TAMPERING:
GRAM DAL.........1tsp
URAD DAL.........1tsp
MUSTARD SEEDS......1/2 tsp
CURRY LEAVES
HING..................1 pinch
RED CHILLY......2-3
OIL......................1 tbsp

For the gravy mix onion ,green chilly ,salt and turmeric to the curd.
In a pan heat oil and add mustard seeds.
When they splutter add all other ingredients for tampering .
Once it over add this for the curd and mix well.
Keep aside.
THE METHOD:

Now take the brinjals and make splits.
Stuff with the masala mix .
Heat a pan .Add oil.Add the stuffed brinjals and shallow fry.
Cover with the lid .Make them cook till they became soft.No need to add water and all.
When once they all well cooked take them out into a bowl.
Pour the curd gravy on them.
Garnish with coriander leaves...

SERVE HOT WITH WHITE RICE.It will be so yummy.......

VEGETABLE DOSA WITH TOMATO CHUTNEY

2006-12-07T16:24:00.000-05:00

My daughter likes dosas very much.Dosa is a favourite dish in south INDIA.Who ever comes from north INDIA wants to eat delicious dosa first.Right friends:-).
So many varieties are there in dosa.Every one will be a mouthwatering one.No doubt about it.In the early days of my marraige i faced a big trouble with dosa.Sometimes dal is used to become more and sometimes rice.Just like the famous idiom "FAILURES ARE THE STEPPING STONES TO SUCCESS"i also have gone to stone of success now.:-).

So that is the story of my dosa preparation..
and the following is the recipe for vegetable dosa:

FOR DOSA BATTER:

URAD DAL.............1cup
PLAIN RICE ..........2 cups
POHA/COOKED RICE.......1/4 cup
SALT .................................as per taste

Soak dal and rice seperately for 6-7 hours in hot water.Clean them.Grind them to a fine paste separately and mix well.If u are using poha soak them along with the rice and if u want to use cooked rice add it when u are grinding the soaked rice.Add the salt and mix well.Keep it covered for 8 hours for fermenting.

If u are in INDIA ,because of the weather it will got fermented if u leave it outside only for one night.If u are staying elsewhere, especially in cold countries, keep the batter covered in the oven for full night.Keep the oven light on.(don't switch on the oven.just light only)
So this is the long description for dosa batter.:-)

And now FOR THE VEGETABLES:

ONION..........1 large
CARROT........1 large
BEANS..............1 cup chopped
CAPSICUM.......OPTIONAL
CORIANDER LEAVES
CURRY LEAVES
GREEN CHILLYS.......5-6

Chop all the above and mix in the dosa batter before u want to make dosa.

NOW FOR THE TOMATO CHUTNEY:

TOMATOES................6 medium sized
ONION.........................1 medium sized
GREEN CHILLY..........3-4
GINGER........................medium sized piece
SALT..............................as per taste
RED CHILLY POWDER.....as much as spicy u want.

FOR TAMPERING:
GRAM DAL...............1tsp

URAD DAL..................1 tsp

MUSTARD SEEDS.....1/2 tsp

JEERA........................1/2 tsp

CURRY LEAVES

Heat oil in a pan .
Add all the ingredients for tampering.
When they splutter add chopped onion ,green chilly and ginger.
Fry until the onion turns to golden brown.
Add chopped tomato.Cover with the lid and cook for 5 min.
Add salt and red chilly powder.Cover with the lid and cook till the tomatoes are cooked well and all the water evoparates.
Serve hot or cool with dosa .

This chutney will stay for 4-5 days if u keep in freezer.It goes well with chapathi,idli and upma also.

ATTA HALWA

2006-12-07T13:20:00.000-05:00

As of i know atta(wheat flour) is good for health.Wheat is full of iron and vitamin A.We can use atta not only for chapathis.Here i am showing one recipe with atta.I think everybody knew about this:-).
It is very easy to prepare.It will take just 30 min.to prepare.

INGREDIENTS:

ATTA...............1 cup
SUGAR.............2cups
GHEE................1/2 cup
WATER............4 cups

METHOD:

Heat a large pan and add ghee.
Add atta and fry atta till it won't stick together too much.
In the mean-while take water and sugar in a large pan keep it on high on the stove till all the sugar dissolves and keep it on low till required.
when once the atta came to the required position add the sugar syrup to the atta.
Mix it well without any lumps .
keep it on the stove till all the water evoparates.
Take out from the pan and pour this mixture into a round plate.
Cut into pieces.

Nice atta halwa is ready....Serve it hot......

SWEET SESAME ROUNDS

2006-12-06T12:32:00.000-05:00

Hai every body here i am showing one recipe with SESAME and JAGGERY although it is a simple recipe....;-).

This is a traditional sweet in us called as chimmili in telugu.Normally we pre pare this sweet on NAGULA CHAVITI which comes after one week of DIWALI.

I like this very much and my hubby the same.....so recipe follows like this.

SESAME .........1 cup

JAGGERY........1/2 cup

U can use jaggery according to ur taste ....like some people likes to more sweet...then u can add more jaggery.Some times it will happen that the jaggery itself wont give much sweet ,then u have to add more of it...

The method is like this

grind the sesame seeds first.don't grind them continously..if u do so it will give u oil smeel...thats why..grind it in a small intervals.
then add the chopped jaggery and grind.
remove it from the jar and make rounds
there is no need to add anything for making rounds because if we grind with jaggery some stickyness will come and we can easily make rounds...So the rounds are ready..have it and enjoy....

this is my entry for KAY'S JFI...

CLUSTER BEANS(GORU CHIKKUDU)CURRY

2006-12-05T12:03:00.002-05:00

Hi this is our traditional way of doing it.GORU CHIKKUDU AVA CURRY.It is a tasty recipe.

CLUSTER BEANS...............1/4 kg

TAMARIND PASTE............2tsp

SALT.....................................to taste

SUGAR..................................1 tsp

FOR AVA:

Grind to a paste together the following..........

MUSTARD SEEDS............1tsp

RED CHILLY......................4-5

PLAIN RICE.......................1tsp

HING..................................a small block or 2 pinch of hing powder

SESAME SEEDS................1tsp(optional)

TURMERIC POWDER.......1 pinch

FOR TAMPERING:

URAD DAL.............1 tsp

GRAM DAL.............1 tsp

RED CHILLY..........1

CURRY LEAVES

MUSTARD SEEDS........1 tsp

HING............................small pinch

OIL...............................1 tbsp

METHOD OF PREPARATION:

First cut the beans into medium pieces.Boil them till they are well boiled.
Heat oil in a pan and add the ingredients for tampering.
Once the seeds splutter add the boiled beans and fry them for 2-3 min.
Add the ava paste and the tamarind juice.Add some water if needed.
Cover with the lid and allow to cook.
cook till all the liquid will over.
Add sugar an dkeep it on low for 2 more min.and take off from the stove.

Serve hot with rice.It will give u good taste.

BHENDI RASAM

2006-12-05T11:17:00.000-05:00

Hai everybody...bhendi is good memory power.I know some of the bhendi recipes.Usually i do rasam like this only.It will give good taste and smell also.So here is the recipe................

BHENDI.......................5-6

TOMATO.....................small one

ONION.........................small one

TAMARIND PASTE....2 tspp

SALT..............................to taste

RASAM POWDER.......1 tsp

WATER..........................3 cups

CORIANDER LEAVES

TURMERIC POWDER......1 pinch

FOR TAMPERING:

GARLIC............4 flakes

RED CHILLY....1

JEERA.............1/2 tsp

MUSTARD.......1/2 tsp

AJWAIN........1/2 tsp

HING.............small block.

CURRY LEAVES........3-4 leaves

OIL.................1 tbsp

Take a pan.Take water in that.
Add tamarind paste,bhendi pieces, chopped tomato and onion,rasam powder,salt and turmeric powder.
Add the coriander leaves and small amount of curry leaves also.
Bring it to a boil.
Keep it on low till the bhendi peices are well cooked.
Remove from heat.
Take a small sauce pan for tampering.
Heat oil in the pan and add garlic first.once the garlic turns into reddish brown add all other ingredients for tampering.
Add this to the boiled rasam.
U will get a nice smell of it.
Serve hot as a soup or enjoy with rice.......

Normally i use the MTR rasam powder.But i know the way to prepare rasam powder.My mother used to do it.....the recipe for that follows like this.....

CORINADER SEEDS...........1tbsp

GRAM DAL...........................1tsp

JEERA.......................................1tsp

REDchilly................................5

HING......................................a big block

OIL..........................................1 tsp

Roast all these in the oil.And ground to powder.IT will gives u 5-6 tsp rasam powder.The home-made powder will gives u an excellent taste.

This is my entry for POOJA's veg.of the week.Hope u enjoyed..............