Tuesday, June 29, 2010

Challa Mirapakayalu Recipe












Ingredients:


20 pieces of medium size green chillies
1/2 liter of sour buttermilk.
pinch of turmaric powder
salt to taste.

Method:

Take the sour buttermilk and add salt and turmaric powder and mix well and keep aside.

Wipe all the green chillies with a wet cloth and slit sideways with safty pin till the end. Don't separate and don't remove the stem or seeds inside and drop into the buttermilk. All the chillies should be dipped in buttermilk. Leave 2-3 days but shake everyday ups and down. On the 3rd day morning take all the soaked chillies from buttermilk and dry in hot sun and evening put them back into the buttermilk.Like that daily in the morning take out from the buttermilk and dry in the hot sun and put back into the leftover buttermilk in the evening till all the buttermilk absorbed. By now the green chillies change the color & look brownish (dry leaf color). Challa Mirapakayalu are ready to eat. Put them in an air tight container like vadiyalu. Whenever you want to eat fry in oil like vadiyalu and eat with daal rice, daals cooked with vegetables, sambar or with hot rice itself.

Dondakaya Pickle Recipe











Ingredients:


1/4KG-DONDAKAI
50GMS-NUU PAPPU
1TSP-CHENNA DAL
1TSP-MURGA DAL
1TSP-AVALU
1/2TSP-GEERA
6-RED CHILLES
10GMS-TAMRIND
SALT AND OIL

Method:

FRY ALL THE INGREDIENTS EXCEPT DONDAKAI AND TAMIRIND IN OIL.
FRY DONDAKAI ALSO SEPERATLY.
CRUSH ALL THE INGREDIENTS IN MIXEY.

Apple Pickle Recipe











Ingredients:


apple green 3
pomegranate 1
green chillies 7
red chillies 5
mint leaves 1bunch
coriander 1 bunch
garlic 7 fenu greek seeds
1/2 tsp jeera
1/2 tsp
curry leaves
1/2turmeric
salt as per
oil6tsp
tamarind size of a lime

Method:

Take pan heat oil add all the ingredients as above lastly add apple and pome granate and add tamarind to it and grind to paste.

Aloo Carrot Pickle Recipe












Ingredients:


3 number Carrots (Gaajar)
1 number Cauliflower (Gobhi)
1 cup Jaggery (Gur)
3/4 tsp Red Chilli Powder (Pisi Lal Mirch)
1/2 cup Salt (Namak)
1 tbsp Turmeric Powder (Pisi Haldi)
1 cup Vinegar (Sirka)
Method:

Cut the carrots lengthwise into four, or six (if they are very thick). Cut lengths into 1 ½ inch stubs. Set aside.

Separate the cauliflower florets. Break to halves if they are very big. They should match the size of the carrot pieces.

Add in the red chilli powder, salt and turmeric powder. Toss well. Transfer to a clean dry bowl, Keep in the sun for 4 days.

Heat vinegar in a pan until it gets warm. Add in the jaggery and stir. Heat until the vinegar is very hot, and the jaggery has melted. Cool to room temperature. Add to the sunned vegetables.

Transfer to a clean dry pickle jar, close lid tightly. Marinate in a warm dark place for 6 days.

After 6 days mix well with a spoon.

Kothimeera Pachadi Recipe












Ingredients:


1bunch - corriander leaves(kothimeera)
2 - green chillies
1tbsp - roasted red chilli powder
pinch - turmeric
salt - as per taste
seasoning:
1tsp - musturd seeds(Avalu)
2tbsp - oil

Method:

Wash and dry corriender leaves for few hours,fry corriander leaves untill they change colour, and fry green chillies.Mix all the ingredients including corriander leaves and green chillies (except mustard seeds and oil) grind them into paste.Heat oil and add mustard seeds when mustard seeds splutter add ground paste to it,keep it on low flame for 5 min and remove.When it is cool store in a air tight container. It goes well with hot rice, breakfast and snacks

Dosavakaya Pachadi Recipe












Ingredients:


Yellow Cucumber - 500Gr
Mustard seeds powder 5 tsp
Dry chill powder - 5tsp
Salt - 6 tsp
Oil - 50 gr

Method:

Cut the cucumber(with peel) in to small pieces, add mustard seed powder, salt, dry chilli powder and oil stir well, kept in a dry container, It will very tasty with Hot rice with ghee.

Monday, June 28, 2010

Brinjals and Peas Gravy Recipe













Ingredients:


10 young brinjals
1 cup fresh peas
2 big onion pureed
1 teaspoon garam masala
2 green chilies slit
1 inch marble of tamarind, soaked in hot water and extracted
1/2 teaspoon turmeric
1/2 teaspoon red chili powder
1 teaspoon cumin
1/2 teaspoon mustard
4 tablespoon oil

Method:

First wash the brinjal and slit them as you would do for stuffing. The slit going 3/4 the way upto the calyx. Keep the stems on.

Next heat half the oil in a wok or handi. Then fry the brinjals in it to coat with oil and soften a bit by cooking for 10mins covered. Remove and keep them on a plate.

In the same vessel make the tadka with mustard and cumin, then add the green chilies. To this add the onion puree fry til almost dry. Add all the masala powders one by one with intermittent stiring. Then add the softened brinjals and the fresh peas to the masala. and give it a stir. Add water to cover the brinjals so they cook to real soft state. Keep the heat on sim and let it cook slowly. I cooked almost for 30 mins, check in between if it needs more water. Keep the gravy thickness to your liking just about to hold the brinjals and the peas in it. It should not be too thin. To check if brinjals are done press near the stems. It should be nice and soft. At this point only after we confirm that the veggies are cooked

Bendakaya Karam Fry Recipe











Ingredients:


BENDAKAYALU - 1/2 KG
CHANA DAL - 1/2CUPS
URAD DAL - 1/2 CUPS
REDCHILLIES - 1/2 CUP
CORIANDER SEEDS - 1/4 CUP
SALT - AS PER
OIL - 2 TBSP
TERMERIC PINCH
GARLIC 10PIECES
Method:

1] IN A TBSP OF OIL , FRY CHANA DAL , URAD DAL , CORIANDER SEEDS , REDCHILLIES TO GOLDEN RED.GARLIC,
2] ALLOW IT TO COOL COMPLETELY.
3] WASH AND STRAIN AWAY WATER FROM THE LADY AND CUT INTO 1 INCH PIECES.
4] FRY BENDAKAYALU FOR ABOUT 15 MIN ADDING 1/2 TSP OF SALT.
5] GRIND THE FRIED STUFF ADDING 1 TBSP OF SALT TO A COARSE POWDER.
6]NOW ADD THE POWDER TO THE FRIED BENDAKAYA/ LADY PIECES AND MIX WELL.
7]COOK FOR 5 MIN AND PUT OFF THE FLAME.
8]SERVE WITH HOT RICE…

This is the way to Prepare delicious Bendakaya karam fry

Curried Califlower Recipe












Ingredients:


1 tbsp. Gram Flour (besan)
1/2 cup water
1 tsp. Chilli pwd
1 tsp. ground cumin pwd.
1 tsp. ground corriander pwd.
1 tsp. mustard pwd.
1 tsp. turmeric
Salt to taste
4 tsp. Oil
6-7 curry leaves
1 cauliflower (broken into florets)
3/4 cup coconut milk
Juice of 2 lemons

Method:

Mix the gram flour with a little water to make a paste. Add chilli, corriander, cumin, mustard, turmeric and salt. Add the remaining water and keep mixing to blend all ingredients well.
Heat oil in a frying psn, add curry leaves and cumin seeds, add spice paste and simmer for about 5 mins. . If the sauce is too thick, add a little hot water.
Add the cauliflowerand coconut milk. Bring to a boil, reduce the heat, cover and cook until curriedcauliflower is tender but crunchy (cook longer if you wish). Add lemon juice, mix and serve hot.

This is the way to Prepare delicious Curriedcauliflower .

Bendakaya Pulusu Recipe











Ingredients:


Bhindi - 1/2 KG
Soya chunks -1 cup
big onion, 1
big tomato, 1
tamarind pulp 2tsp
turmeric pinch
salt, to taste
tsp red chillie powder 1tsp
tsp sambar powder 1tsp
green chillies, slit lengthwise 6
chopped coriander leaves
oil 4tsp
water
for seasoning:
1/2 tsp each,
mustard & cumin seeds;
1 dried red chillie-pieces;
3 garlic cloves-minced;
4 cloves (lavang)-crushed;
curry leaves
ginger garlic paste 1/2 tsp
Method:

1] wash,AND dry & cut BENDAKAYA into 1 1/2 " pieces
2] soak in warm salted water for 10 mins. wash & squeeze water.
3] Heat oil in a saucepan, do the seasoning - starting with mustard seeds. When they crackle, toss in cloves, cumin seeds, red chillie pieces, garlic & curry leaves, add onion, saute just until tender

4] Add in tomato pieces, salt & turmeric. Mix, cover & cook until tomatoes soften

5]Add 3 cups water, tamarind pulp, green chillies. Toss in cut bhindi & soya chunks

6]Let boil until bendakaya softens, stir in red chillie powder & sambar powder

Boil for 10 miutes, turn the heat off & sprinkle chopped coriander leaves

This is the way to Prepare delicious Bendakaya pulusu

Beerakaya Curry Recipe












Ingredients:


Ridge gourds/beerakaya peeled and chopped into small pieces 3
Red chilli pwd 2tsp
turmeric 1 tsp
coriander pwd/dhania powder 1tsp
ginger garlic paste 1tsp
salt to taste
1 small cup milk 1small cup
oil 2 tsp
mustard seeds 1/2tsp
curry leaves 2
onion finely chopped 1
green chillis slit length wise 3
chopped coriander leaves for garnish

Method:

1. Pre-heat oil in a cooking vessel. Add mustard seeds and let them splutter. Add the crushed garlic cloves and curry leaves and stir fry for a few seconds.
2. Add the chopped onions and green chillis and sauté till the onions turn pink. Add the chopped ridge gourd pieces(Beerakaya), combine and cook on medium heat for 5 mts.
3. Reduce heat and cover with lid and cook further for another 7-8 mts. Add red chilli pwd, turmeric pwd, coriander pwd and salt and combine.
4. Add the water, bring to a boil, reduce heat, cover with lid and cook till all the water evaporates.
5. Lastly, on medium flame, slowly add the milk to the curry, while stirring continuously for 3-4 mts or till you get the desired curry consistency. Constantly stir otherwise the milk will curdle.
6. Garnish with fresh coriander leaves and serve HOT

Spice BrinjalL Gravy Recipe











Ingredients:


Brinjal : 250 gms or 8 to 10
Coconut : 1/2 cup shredded
Chopped onion : 1 cup
Red chilli powder : 1 teaspoon
Salt to taste
Coriander seeds : 1 teaspoon
Cloves : 1/ 4 teaspoon
Black pepper : 1/4 teaspoon
Vegetable oil : 4 table spoons
Cilantro : To garnish

Method:

1. Split each brinjal vertically in to four parts ( but not completely ) and put them in salt water.
2. Roast coriander seeds, black pepper and cloves on saute pan with 1/2 teaspoon oil.
3. Grind above roasted ingredients in to fine powder. Add coconut, onion, red chilli powder and salt and grind it in to paste.
4 . In a medium size pan heat 2 table spoons oil. Add above prepared paste and fry for 2 minutes. Turn off the flame.
5. Heat 2 table spoons of oil in a wide bowl over medium flame. Add brinjal and fry them on low flame stirring constantly until they become soft. Turn off the flame
6 . Stuff the brinjals with above prepared paste.
Garnish with cilantro.
7.Depending on your taste adjust salt and chilli powder to make wonderful Spice Brinjal Gravy orBrinjal Curry.
Serve with rice Spice Brinjal Gravy , chapathi or javar roti.

Note:Cook on medium heat only. The Spice Brinjal Gravy or Brinjal Curry should be little bit thick.

This is the way to Prepare delicious Spice Brinjal Gravy, Brinjal Curry, Spicy Brinjal, Spicy gravy, brinjal curry, brinjal recipes, brinjal curry recipe, brinjal masala, brinjal gravy, Gutti Vankaya, Nuni vankaya,Stuffed Brinjal Curry,Gutti Vankaaya Kura.

this way to prepare spice brinjal gravy,gutti vankaya kura,spicy brinjal gravy

Sunday, June 27, 2010

Chakali Recipe












Ingredients

  • 3 cup rice flour
  • 1 cup basan
  • 1 stick butter (half cup)liquify
  • 5,6 green chillies finely chopped
  • 2 tsp coriander &cumin seed powder
  • 1/2 tsp turmeric
  • 2 tsp curd
  • 1 tsp suger
  • salt to taste
  • Chakali utensil which is common for shev-papdi
Method:
  1. Mix rice flour & basan with all above interdients.
  2. add a little bit warm water and make a soft dough. (dough should be softer than the chapati dough.)
  3. Grease the chakali utensil make chakali.
  4. Deep fry in oilon midimum flame till golden brown in colour.
  5. Let it soak on paper.
  6. serve with curd or butter.

Ribbon Murukku Recipe











Ingredients

  • Gram flour - 300 g
  • Rice flour - 200 g
  • red chillie powder - 1 tsp
  • salt - 1 tsp
  • sesame seeds, cumin seeds - 2 tsps
  • Ghee - 2 tsp
  • asafoetida - 1/2 tsp
Method:
  1. Mix all the ingredients into a thick paste and make murukku as in curd murukku.

Bharwa Bhaingan Recipe












Ingredients

  • 8-10 small rounded firm brinjals(Eggplant)
  • 3 medium onions , chopped and roasted
  • 3 tbsp. roasted groundnuts powdered coarsely
  • 3 tbsp. grated fresh coconut, roasted
  • 1 tsp cloves, roasted
  • 2 tsp red chilli powder, roasted
  • 2 tsp dhania-jeera(coriander-cumin seed mixture ), roasted and powdered
  • 1 small bunch coriander leaves, chopped and roasted
  • salt to taste
  • 2-3 tbsp. oil
  • 1/2 tsp each mustard and cumin seeds
  • 1/2 cup curds(plain unflavored yoghurt).
Procedure
  1. Wash and the clean brinjals. Make 2 slits to form a cross.
  2. Rub them with some curd and salt and set aside.
  3. Mix all the roasted masala in the blender with some curd to make a smooth filling. Stuff some of this mixture into each slit of the brinjals.
  4. Heat oil in a heavy or non-stick pan, add the mustard, cumin seeds wait to splutter, slide in the brinjals slowly.
  5. Any mixture which is remaining can be now added to cover the vegetable.
  6. Add some water.
  7. Simmer till the vegetable is tender and done.

Tur Dal Kofta Recipe













Ingredients:
  1. 2 cups tur dal
  2. 6-7 green chilles, chopped
  3. 3tb.spoon cumin seeds
  4. 1 pinch asafotida
  5. Salt to taste
  6. 3tb.spoon finely chopped corriander leaves
  7. 3-4tb spoon grated coconut
Method:
  1. Soak tur dal over night. Then wash it thoroughly.
  2. Grind it coarsly.
  3. Then add chopped chillies, corrinder leaves, grated coconut, cumin seeds, asafotida & salt mix it thoroughly.
  4. Then make small koftas (balls) with the mixture pressure cook for 15 min.
  5. Serve hot with rice dishes.

Simple Potato Cake Recipe










Ingredients:
  1. 3 large potatoes
  2. 1 capsicum
  3. 1/2 cup grated cheese
  4. 1/2 cup bread crumbs
  5. 1/2 cup milk
  6. 1red chilli crushed
  7. 2 tsp butter
  8. 1 tbsp. plain flour
Method:
  1. The potatoes will turn out best if boiled and refrigerated overnight before using.
  2. Do not peel potatoes. Slice into thin rounds or grate coarsely.
  3. Deseed capsicum and slice into thin rounds
  4. Heat a thick nonstick pan about 5" diameter.
  5. Meanwhile mix cheese, milk, crumbs, flour and chilli.
  6. If mixture feels thin, add some more bread crumbs.
  7. Add salt to taste. Apply 1 tsp. on bottom of pan.
  8. Arrange potatoes to cover the pan. Top with capsicum.
  9. Pour the mixture all over evenly. Level to cover all the potatoes.
  10. Sprinkle fresh ground pepper, salt and simmer on low till bottom is golden brown.
  11. Flip over very carefully with a wide sharp spatula, and roast the other side.
  12. Let in the remaining butter around the edges to seep down.
  13. Let other side become golden brown too.
  14. Flip on serving plate and make sections with a knife.
  15. Serve hot and crisp.

Mitha Khaja Recipe





Ingredients:
  1. 1 1/2 cup maida (plain flour)
  2. 1/2 cup jaggery
  3. 1 cup water
  4. 1/4 tsp. cardamom powder
  5. 1 tbsp. ghee
  6. ghee to deep fry
Method:
  1. Heat the water and jaggery till all of it dissolves in the water.
  2. Strain and cool a bit.
  3. Mix the cardamom powder and ghee in the flour.
  4. Knead the flour with the jaggery water.
  5. The dough should be stiff but pliable.
  6. Break into approx. 20 parts.
  7. Knead each with palm and roll into 4" rounds.
  8. Make many tiny slits with knife or fork on each on both sides.
  9. Keep them aside on a clean cloth for an hour or so to dry a bit.
  10. Deep fry in hot ghee on low flame till light golden in colour.
  11. Drain and cool for a while.
  12. The khajas will become crisper and harder as they cool.
  13. Store in airtight container after cooling completely.

Saturday, June 26, 2010

Bread Halwa Recipe












Ingredients
:
  • Bread 6-7slices
  • Ghee 6-7 spoons
  • Sugar 1 cup or according to the taste
  • Milk 1 cup
Method:
  1. Cut the bread into pieces.
  2. Put a pan on the stove put 1 spoon ghee on it and fry the bread pieces until it turs to brown colour.
  3. Pour 1 cup milk to it and also sugar according to the taste and mix it well in a medium flame.
  4. Turn off the stove when it becomes like halwa and taste it when it become cool.

Dal Fry Recipe












Ingredients
:
  • 1 cup Toor Dal
  • 3/4 tsp Mustard seeds
  • 1/4 tsp Cumin seeds
  • 1 sprig Curry leaves
  • 2 tbsp Ghee
  • 1 medium Tomato (Diced)
  • 1 small Onion (Chop)
  • A pinch of turmeric
  • Salt to taste
  • A pinch of Hing
  • 2 red chilis
  • Coriander leaves
Method:
  1. Wash toor dal and Presure cook dal for 12-15 mins and keep aside for cooling.
  2. heat ghee in a pan on low flame, add mustard seeds and hing let it splutter.
  3. Add the cumin and curry leaves and leave that for a few seconds.
  4. Add the onion and chillies and fry till it onion is brown and then add the tomato pieces and fry that till tender.
  5. Add turmeric powder and fry for a few more seconds. When done, add the dal salt.
  6. Add a little water as required and leave it for some time on simmer. Garnish with corriander leaves.Serve with Hot Rice or Chapathi.

Maamidikaaya Pappu Recipe












Ingredients:
  • Kandi bedalu (Bengal gram daal) (100grms)
  • Tomato(1)
  • Mango (1/2 not riped)
  • Green Chillies (10)
  • Dry red chillies (1 or 2)
  • Garlic (2/3 flakes)
  • Mustured seeds (1/2 tbl spoon)
  • Jeera (1/2 tbl spoon)
  • Onion (1)
Method:

  1. Wash daal and drain the water.
  2. Peel the mango and cut into medium size cubes. (If you want less sour you can reduce mango quantity)
  3. Add tomato, green chillies, half of the onion (chopped), and one glass of water to daal.
  4. Put in pressure cooker for 3 vizzles.
  5. After the pressure has come down, add salt, smash the daal, add mango pieces and keep for 1 vizzle
  6. Again after pressure has come down season it and keep it on flame for 5 minutes.

For seasoning

  1. Take one tea spoon of oil in kadai and heat.
  2. Add asafoetida, mustered seeds, jeera, dry red chillies, garlic, and chopped onion. Fry till golden brown color.
  3. Add the smashed daal to the seasoning.


Pesara Pappu Recipe







Ingredients :

  • Chaya pesara pappu (Moong daal) - 100 grms
  • Tomato - 2
  • Green chillies - 5 or 6
  • Tamarind (Chintakaya) - 1 inch little one
  • Dry red chillies - 1 or 2
  • Garlic - 2/3 flakes
  • Mustured seeds - 1/2 tbl spoon
  • Jeera - 1/2 tbl spoon
  • Onion - 1
  • Asafoetida - 1 pinch

Method:

  1. Wash daal neatly.
  2. Add tomato, green chillies, half of the onion, and one glass of water to daal.
  3. Put in pressure cooker for 3 vizzles.
  4. After the pressure has come down, add salt, smash the daal, add tamarind juice, season it and keep it on flame for 5 minutes

For seasoning

  • Take one tea spoon of oil in kadai and heat.
  • Add asafetida, mustered seeds, jeera, dry red chillies, garlic, onion. Fry till golden brown color.
  • Add the smashed daal to the seasoning

Mudda Pappu Recipe





Ingredients :
  • Kandi bedalu (Bengal gram daal/Toor Daal) - 100 grms
  • Tomato - 1
  • Dry red chillies - 1 or 2
  • Garlic - 2/3 flakes
  • Mustured seeds - 1/2 tbl spoon
  • Jeera - 1/2 tbl spoon
  • Onion - 1
  • Asafetida - 1 pinch

method:

  • Wash daal neatly.
  • Add tomato and one glass of water to daal.
  • Put in pressure cooker for 3 vizzles.
  • After the pressure has come down, add salt, smash the daal and season it.

For Seasoning

  • Take one tea spoon of oil in kadai and heat.
  • Add asafetida, mustered seeds, jeera, dry red chillies, garlic, onion. Fry till golden brown color.
  • Add the smashed daal to the seasoning.


Friday, June 25, 2010

Besan Laddu Recipe





Ingredients :

Sieved Besan flour - 500gm
Finely powdered sugar - 600gm
Ghee - 250gm
Sliced cashew nuts - 50gm
Raisins - 50gm
Powdered Cardamom - 10nos

Method:

Fry cashew nuts and raisins in some ghee and keep aside.

Heat some ghee in a thick bottom pan on a low flame. Add besan flour and stir continuously. Occasionally add ghee into it. Keep stirring till the flour becomes golden brown and ghee separates. Remove from fire.

Choco Balls Recipe



Ingredients :



Cocoa Powder : 1/4 cup
Butter : 1/2 cup
Caster sugar : 1/4 cup
Chocolate Grated : for decoration
Hazelnuts Coarsely Ground




Method:


Melt the butter, mix in the cocoa powder, add the sugar to shape into fine sized small chocolate balls. Then, sprinkle grated chocolate and refrigerate for setting. Serve chilled.

Carrot Burfi Recipe





Ingredients :

Grated carrot

- 1 cup

Sugar

- 3/4 cup

Cashew nuts

- 25 gms

Raisins

- 25 gms

Cardamom

- 6 nos
Ghee - 6 dsp
Method:

Remove the covering of the cardamom and crush the seeds inside it. Fry the cashew nuts and raisins in ghee and keep it aside.

Heat carrot and sugar together on a low flame. When the water in it gets drained completely, add ghee and stir well. Remove from fire when the mixture leaves the sides of the pan adding cardamom powder, fried cashew nuts and raisins.

Grease a plate with some ghee and spread the barfi mixture on it evenly. Leave it to set for some time. When set firmly, cut into desired pieces. You can decorate the burfi with cherries or pista.

Apple Burfi Recipe






Ingredients :

Chopped Apple

- 2 cups

Grinded coconut

- 3 cups

Sugar

- 4 cups

Green colour

- 2 drops

Milk

- 1 dsp

Ginger

- 2 dsp
Lime juice - 1 dsp

Method:

Mix coconut and sugar together. Add chopped apples in it. Keep it on fire and stir continuously. Dissolve 2 drops of green colour in 1dsp of milk and pour it into the apple-coconut mixture. It will give a light green colour to the burfi.

Add ginger juice and lime juice. Remove from fire when it becomes a thick mixture.

Apply ghee on a plate and spread the mixture on it evenly. Leave it to set for some time. When set firmly, cut the burfi into pieces of desired shape.

Choco Orange Lollipops Recipe





Ingredients:
Chocolate
Essence oil based
Lollipop mould

Method:

Mix tempered chocolate, essence oil based, place a little mixture in lollipop mould, insert a stick or straw in center of mould, tap and refrigerate, unmould when set.

Thursday, June 24, 2010

Rasogolla Recipe











Ingredients:


  • 1 litre: Milk
  • 300 gm: Sugar
  • 05 ml: Lemon juice
  • 3 drops: Rose essence
  • 1 litre: Water
Method:

  1. For the preparation, heat the sugar and the water in a deep pan and bring to a boil.
  2. Boil the milk. Add the lemon juice and curdle the milk. Remove from fire and strain through a muslin cloth.
  3. Hold under running water or dip in a bowl of cold water for 1 minute. Squeeze out the excess water.
  4. Knead till very smooth. Make balls of desired size.
  5. Now place the cheese balls in boiling syrup and cook for 15 minutes.
  6. Switch off the flame and let the dumplings stand in the liquid until cool.
  7. Chill for a minimum of 2 hours.
  8. Mix in the essence before serving.

Black and White Roti Recipe












Ingredients:


  • Half Kg of wheat flour
  • 300 gramm of mandua flour (A cereal only available in the Garhwal and Kumaon region)
  • 1 gram or half tsp of ajwain
Method:

  1. Take half kg of wheat flour and knead it. Keep it seperately. Next, take the mandua flour and mix to it ajwaun and salt. Knead it. Keep this also seperately.
  2. Prepare a small ball of the wheat flour and stuff it with the mandua flour dough. Roll it into a round disc shape like chappati and cook it on a griddle.
  3. Serve the preparation with lots of butter or ghee. You can also serve it with craft cheese.

Coconut Chutney Recipe











Ingredients:


  • 2 tsp: Urad dal
  • 1 cup: Coconut Grated
  • 2 : Red Chillies(dry)
  • 1 tsp: Mustard seeds
  • 1 small piece: Tamarind (dry)
  • 1 tsp: Sugar
  • 1 tsp: Hing
  • 1 tbsp: Oil
  • Salt to taste
Method:

  1. Grate the coconuts.
    In a pan heat the oil and add 1 tsp of urad dal and chillies. Fry for a minute.
  2. Let it cool completely.
  3. Add tamarind, sugar, hing and coconut and grind it to a fine paste
  4. Do the seasoning with the other tsp of urad dal , mustard seeds in a tsp of oil.
  5. Enjoy with steaming plain rice.

Romaali Roti Recipe











Ingrediants:


  • 11/2 cup: Whole Wheat Flour (Atta)
  • 50 gm: Maida
  • ½ tsp: Baking powder
  • 2 tbsp: Oil
  • Water to knead
Method:

  1. Mix wheat flour, maida, salt and baking powder and sieve them together.
  2. Pour oil in the flour and add water bit by bit and make a smooth and elastic dough and set aside covered with moist muslin cloth for 1/2 an hour.
  3. Now make small balls of the dough and roll like a thin chapati of about 12" diameter circle using little dry flour (it should be thin as a tissue).
  4. Heat an inverted griddle (tawa).
  5. Place the roti carefully over it and cook till done.
  6. Fold it like a handkerchief.
  7. Serve hot with hot vegetables.

Palak Paneer Recipe











Ingredients:


  • 1 ½ cup: Pureed spinach
  • 500 gm: Paneer (cubed and lightly fried)
  • 1 tsp: Finely chopped ginger
  • 1 tsp: Finely chopped garlic
  • 1/2 cup: Onions (grated)
  • 1 cup: Tomatoes (chopped fine)
  • 1 tsp: Cumin seeds
  • 1-2: Bay leaf
  • 1/4 tsp: Garam masala
  • 1/2 tsp: Powdered red pepper
  • 1 tsp: Powdered coriander seeds
  • 2 tsp: Salt
  • 1/4 cup: Oil
Method:

  1. Heat oil and add cumin, when it splutters, add bay leaf, ginger and the garlic, and sauté till a light brown.
  2. Add onions and sauté till a golden brown, then add tomatoes and stir fry over medium heat.
  3. When fat separates, add the salt, garam masala and the red pepper and stir till well mixed.
  4. Add spi nach and sauté for 2-3 minutes and add paneer.
  5. Turn around a few times and serve hot.

Medu Vada Recipe














Ingradients:


  • 1 cup: Urad dal
  • 1 big piece: Ginger
  • 3-4: Green chilli's
  • 1/2 tsp: Pepper corns
  • 1 tsp: Hing
  • A few: Curry leaves
  • Oil for deep frying
  • Salt to taste
Method:

  1. Soak the urad dal in water for an hour.
  2. Grind to a paste all the ingredients except oil with as little oil as possible.
  3. Refrigerate the batter for an hour.
  4. Heat oil in deep pan for deep frying.
  5. Shape into Vadas and deep fry on both sides till brown.
  6. Serve hot.

Wednesday, June 23, 2010

Tomato Niluva pachhadi Recipe












Ingradiants
:


1 kgTomatoes
1/2 kg oil
1/4 cup salt
2 tsp turmeric
2 cups Redchillie powder
5 red chillies
50gmstamarind
2 tsps mustard
Fenugreek seeds-2 tsps
few curry leaves for seasoning

Method:


1.Wash the tomatoes and clean them with a neat dry cloth. 2.Cut them into little pieces and place them in a bowl. 3.Add the salt and turmeric.Mix the contents thoroughly. 4.seperate the seeds from the tamarind and add it to the mixture. 5.Place it in the sun.Place the juice which gets seperated from the drying up mixture in a seperate clean bowl.Dry the tomatoes frequently stirring it for 4-5 days.U can mix the juice extract back to the tomatoes in small quantities each day its getting dried. 6.when the tomatoes get dried,add the redchillie powder. 7.Fry the fenugreek seeds till u smell its aroma.cool them and powder.Add it to the tomatoes. 8.Grind the tomatoes to a rough paste. 9.In a fry pan heat the oil and do away the seasoning with mustard,red chilles and cury leaves.Turn off the flame and allow it to cool. 10.Once the oil gets completely cooled add the grinded paste to it. 11.Store it in a clean and dry air-tight jar.This will last atleast for a year. 12.Tastes absolutely great with plain hot rice,chapathis,puris etc.

Cabbage Aavakaya pickle Recipe







Ingradiants :


Finely cabbage pieces- 1 cup
turmeric- 1/4 tbsp
vinegar- 1tbsp
methi seeds (menthulu) - 1tbsp
oil- 5bsp
lemon juice - 1/4 cup
salt- according to taste
red chilly powder - 1tbsp
Mustard seeds/paste - 2tbsp

Method:

1) First place the finely chopped cabbage pieces in a bowl.
2) Add salt,turmeric, vinegar and oil to it and stir them well.
3) Take a pan and roast methi seeds without oil until you get nice aroma. [make sure they wont turn black]. Then grind them well into a fine powder.
4) Add this powder to our cabbage pieces.
5) You can directly use instant mustard paste or u can prepare in the following way.
just mix the mustard seeds with little bit of water and grind them into a smooth paste in the grinder.
6) Add this mustard paste to the chutney.
7)Finaly add chilly powder and lemon juice and stir them well.
Keep it aside for atleast 2 hours.
Goes well with rice.

Aloo Suji Balls Recipe













Ingradiants
:


BOILED ALOO MASH-1CUP,
SUJI(UPMA RAVVA)-1 CUP,
RED CHILLI POWDER-1/2 SPOON,
GREEN CHILLI SLICED-1 SPOON,
GINGER -1 SPOON,
ONION SLICED(ULLI TARUGU)-1/2 CUP,
JEERA-1SPOON,
SALT- TO TASTE.
KARIVEPAKU

Method:


MIX ALOO MASH,RED CHILLI POWDER,SALT, JEERA,GRATED GINGER,GREEN CHILLI,ONION,KARIVEPAKU AND MAKE LIKE A BALLS AND ROLL IN SUJI AND DEEP FRY IN OIL.

Vidi Vidi Upma Recipe











Ingradiants
:


250 gms Upma rava
3 tbsp oil
2 tsp Sanaga pappu
4 Onions
5 Green chillies
1 pinch ginger
1 tsp Mustard seeds
4-5 karepaku leaves
2 tbsp Ghee
Can also add cashew nuts or fried ground nut for taste

Method:


Fry Upma rava till it turns to brownish colour and let it cool by spreading in a plate. Heat oil in a kadai and firstly fry senaga pappu till it turns brown and then add onions and fry a bit.

Add the remaining ingredients in the order mentioned above and add just 1 1/2 cups of water and let it boil for 5 - 8 mins(can also include broken cashew nuts or ground nuts to this mixture according to your taste)

Add Upma rava to the above mixture.

you'll feel like the amount of water is less as the rava gets tightened(that's how it appears).. Sprinkle some water and then cover it with a lid and let it cook for about 6 mins on low flame and vidi vidi upma is ready.

Cabbage Vada Recipe











Ingrediants



1 cup Urad dal
1 cup Cabbage
1" piece Ginger
4 Green chillies
Salt to Taste
Oil 200 gms (For Frying)

Method:


Soak Urad dal overnite or at least for 6 hours. Grind it to soft batter... just like idli batter. Cut cabbage into small pieces... Grind ginger and green chilles to paste... Now mix cabbage, salt and green chilli paste to batter.. Heat Oil in the pan.... Make vadas with your hands and deep fry them ... Serve hot with coconut or ginger chutney.....

Tuesday, June 22, 2010

Rasam Powder RecipeI












Ingredients

  • Whole black peppers - 1
  • Toor Dal - 1/2
  • Cumin seeds - 1/2
  • coriander seeds - 1/2

Method:
  1. Slightly heat without adding oil in a fry pan and grind the above ingredients into a nice powder.

Paruppu podi Recipe











Ingredients

  • gram dal - 1
  • toor dal or Pottu kadalai - 1
  • whole red peppers - 5

Method:
  1. Roast the above without oil, add salt and asafoetida and grind into a very fine powder.

Spinach Pakodas Kadhi Recipe












Ingredients

  • 150 gms besan (gram flour)
  • 2 cups fresh yogurt, beaten
  • 400 ml water
  • 2-3 bunches spinach (palak), chopped
  • 1/4 tsp turmeric
  • A pinch of asafoetida
  • 4 cloves, powdered
  • 1/4 tsp fennel seeds (saunf), powdered
  • A pinch of cooking soda
  • 1/2 tsp chili powder
  • Salt to taste
  • 1/4 tsp mustard seeds
  • 1/4 tsp cumin seeds
  • Oil for frying
Method:
  1. Take half of the gram flour in a bowl and mix with yogurt, water, little chili powder, turmeric, cloves powder, fennel seeds powder, salt and boil on low heat.
  2. Mix remaining gram flour, spinach leaves, cooking soda, chili powder, salt and make a fine batter with little water.
  3. Make pakodas by dipping spoonfuls of batter into hot oil.
  4. Mix the pakodas into the above yogurt mixture and cook until the gravy thickens.
  5. Heat little oil in another pan and make a seasoning by adding mustard seeds, cumin seeds, asafoetida and dried red chilies.
  6. Pour the seasoning over the kadhi (yogurt mixture), mix well and serve hot.

Peas Pulao Recipe











Ingredients

  • 6 cups of cooked white basmati rice
  • 1 1/2 cups of frozen green peas, thawed
  • 1 small onion sliced
  • 1 tsp jeera(cumin) seeds
  • 3 garlic flakes, crushed finely
  • 1 small piece of ginger, crushed finely
  • 1-2 cloves
  • 1 small piece cinnamon, broken into pieces
  • 2-3 cardamoms
  • 2 tablespoon ghee(clarified butter)
  • Salt to taste
  • 2 tsps coriander leaves , chopped finely
  • 1 tablespoon cashewnuts, chopped.
Method:
  1. Heat the ghee in a non stick pan and add the giger garlic paste.
  2. When it browens,add the cardamoms,cinammon,jeera,clovesand onions.
  3. Fry till the onions turn transparent.
  4. Now add the peas,cashewnuts and coriander leaves and mix well.
  5. Cook on low flame till the peas are cooked.
  6. Mix in the cooked rice and heat through.
  7. Garnish with coriander leaves.
  8. Eat when hot with a vegetable or meat side dish.

Gulab Jamoon Recipe













Ingredients:

  1. 500 gms. khoya
  2. 125 gms. plain flour
  3. 1/4 tsp. baking soda
  4. 1/4 cup milk
  5. 1/4 tsp. cardomom powder
  6. 1 pinch saffron strands
  7. 250 gms. sugar
  8. Ghee to deep fry

Method:

  1. Crumble the khoya. Sieve in the flour and soda together.
  2. Mix in the cardomom powder and crushed saffron.
  3. Mix well to form a soft dough.
  4. Use as much milk as required for kneading.
  5. Make balls of even size.
  6. Makes about 25-30.
  7. Heat the ghee very well.
  8. Take off fire and cool a little.
  9. Let in some of the jamoons.
  10. When they rise up put back on fire and fry till medium brown.
  11. Remove from ghee and put in the syrup.
  12. Soak for 10 minutes.
  13. Drain and transfer to a glass bowl.
  14. Repeat for all the balls.
  15. When done pour the remaining syrup over the jamoons.
  16. Microwave lightly or warn over boiling water before serving.

Syrup:

  1. Take the sugar in a heavy pan and add water to just cover the sugar.
  2. Boil and add a tbsp. of milk to separate the dirt.
  3. Strain and boil again.
  4. The syrup is ready, when dropping from spoon falls in a thin single thread.

Brinjal Bajji Recipe












Ingradients:


  • 2 cups besan powder
  • 1/4 cup rice flour
  • 1/4 tsp cooking soda
  • 1 onion
  • 3 green chillies-3
  • A bunch of coriander leaves
  • ginger- a small piece
  • 1 flake garlic
  • long brinjals -3
  • refined oil
  • salt
Method:
  1. First slice each brinjal into 4 pieces in such a way like we prepare for guttivankaya curry.
  2. Then fry them in the oil until they are half cooked.Put them aside.Make sure that they are not deep fried and not cooked entirely.
  3. Then mix the flours with little water,cooking soda,salt and make it like a very thick paste.
  4. In the grinder,put green chillies,onions,garlic,ginger,coriander leaves,little salt and grind them to a thick paste.
  5. Take the half cooked brinjals.Then in the center of each brinjal piece put the prepared masala paste and keep them aside.
  6. Then cover each brinjal with prepared flour paste and deep fry in oil like we do it for mirchi bajji. Then serve it with any chutney..we can have it with hot rice also.

Monday, June 21, 2010

Bread Chat Recipe












Ingradiants:


Bread- 4 slices
potato - 1 big
Tomato - 1 big
onion - 1
lemon-1/2
coriander - 1 bunch
mint(pudeena) - 1 bunch
sev(sanna karapoosa)-for garnishing
salt- to taste
chilli powder -1/2 tsp
oil - 2-3 tsps

Method:


1)boil potato and cut into cubes and keep aside. 2)cut onions,tomatoes in to small pieces. 3)make paste of corriander and mint adding some water if necessary. 4)toast the bread slices in a toaster or oven and cut them into cubes. 5)take oil in a kadai and heat it for 2 mins. 6)add potato cubes and toss it till golden brown. 7)add salt and chilli powder. 8)Now add bread cubes and toss it for 2 mins. 9)Now add the coriander and mint paste and heat it for 2 mins. 10)take that in a serving bowl and garnish it with onions,tomatoes,lemon juice and sev(kaarapoosa).

Potato Kurkure Recipe













Ingradiants:


Rice flour 1kg
Potatoes 1/2kg
Vanaspathi 100gms
White Til 50gms
Mirchi powder 2tbs
Salt accordingly
Oil 250gms

Method:


Boil the potatoes and mash them. Take the flour and mix the mashed potatoes, vanaspathi, white till, mirch powder and salt with water to make it chapati-dough-like paste. Heat the the oil in the pan (kadai). Once the oil is hot enough for deep fry, take the kitchen press with ribbon shaped plate(jhali) and squeeze it into the hot oil. Serve with with tea or cofee

Mokka Jonna Garelu Recipe












Ingradiants:


mokkajonna pothulu 4
green chilli 6
cilantro 1 bunch
salt 1/2 spoon

Method:


s eperate seeds from maize(or u can use canned corn). grind seeds,green chilli for a smooth paste.add salt and cilantro. heat oil in a pan. take small lemon size batter and drop in the hot oil.fry them till they become light brown. mokka jonna garelu are ready to eat.u can eat them with any kind of chutney(preferably tomato chutney)