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Showing posts from 2009

Oats Dosa

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We need:



Udad dal 1cup
Rice 1 1/2 cup
Oats 1 1/2 cup
Salt to taste
Oil to spray.



Method:



Soak rice and dal in water for over night.
Just before u r ready to grind the soaked rice and dal, soak the oats for about 30 mits in water.
Now grind the mixture of oats rice and dal as u grind for dosa batter.
Add salt and ferment over night.
Now the batter is ready for making dosas.
Add little water to the batter because the batter should be little thinner than the dosa batter.
Heat pan and pore little batter and spread as dosa with ur spatula.
Cook for 2 mits and turn around and cook for another 2 mits and serve.
I have served these dosas with tomato chutney.

Chamadumpa fry

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We need: Chamadumpa(arbi) 2 pounds Onion 1 small Curry leaves 6 Green chillies 5 Chana dal 1sp Mustard seeds 1/4 sp Cumin seeds 1/4 sp Red chilli 1 Oil 4sps Salt to taste Chilli powder 1sp Haldi 1/4 sp Method: Boil chamadumpalu in cooker and peal the skin. Cut them into 1/2 inch round pieces. Cut onions and green chillies into lengthwise. Heat oil in pan and add 2 sps oil. Add mustard seeds, cumin seeds, curry leaves, chana dal, onions, red chillies and green chillies. Saute till onions turn golden brown and transfer to a plate. In the same pan add rest of the oil and and cut arbi pieces. Fry them on medium flame for about 45 mts. Keep turning them in between. Fry till the are crispy and brown. Now add the fried onion which we transfered to plate. Add chilli powder,salt and haldi. Mix them well and serve hot.

Bread crums

Few things which we get from stores can be easily made at home. One them is breadcrums. Last time when i wanted to bake fish i was out of breadcrums. I had few slices of bread at home. I gave it a try and could make
fresh bread crums at home. So now u can also make them at home and say no to store bought breadcrums.

We need:


Bread crums
Butter 2sps


Method:


Melt butter and spread lightly on bread slices.
Aggange these bread slices in an oven safe tray and bake them on 350 degrees for 10mits on each side.
Remove and let them cool.
Break the bread slices with ur hands and crush them in food processer or ur normal mixer.
If u want to add some seasoning of ur wish u can add and use them to bake chicken, fish etc....

Tomato Brinjal Curry

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We need: Tomatoes 2 Brinjal 4 Onion 1 medium Green chillies 3 Chilli powder 1sp Haldi 1/4 sp Salt to taste Garma masala 1/4 sp Sugar pinch Ginger garlic paste 1/4 sp Oil 4 sps Cilantro 1/4 cup Method: Cut tomatoes and brinjal into small cubes. Chop onions and chillies. Heat oil in pan and add onions and chillies. Saute and add salt and haldi. Now add gingar garlic paste, chilli powder and garam masala. Add brinjal pieces and saute for few mits. Now add tomato pieces and sugar. Add little water and cook till brinjal and tomatoes r well cooked. Garnish with cilantro and serve with roti, naan etc.........

Jelly with Dry fruits

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We need:


Jelly packet 1
Hot water 1cup
Cold water 1 cup
Almonds 1/2 cup
Cashew 1/2 cup
Walnuts 1/2 cup
Raisins 1/2 cup



Method:



Mix jelly powder in hot water and stir till its melted.
Now add cold water to it and transfer to a small bowl of any shape which like.
Put this bowl in fridge and remove when it is just starting to form as jelly.
That is the time when u add dry fruits of ur choice.
Mix well and popup again in fridge till the jelly is completely done.
Remove and place a serving plate on the bowl and turn up side down.
So that the jelly easily comes out of the bowl.
Serve as it is or with ice cream or custard.


For the people who dont like dry fruits this is one way to serve them with jelly.

Beans Fry

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We need: Beans 1 pound Garlic cloves 4 Curry leaves 6 Green chillies 4 Chilli powder 1 1/2 sp Haldi 1/4 sp Salt to taste Udad dal 1/2 sp Chana dal 1/2 sp Mustard seeds 1/2 sp Cumin seeds 1/2 sp Red chillies 1 Grated coconut 1cup( dry/fresh) Oil 1/2 cup Method: Cut beans into small pieces and boil them in cooker. Remove and squeeze out the excess water. In a pan heat oil and add mustard seeds, when it crackles add cumin seeds, udad dal, chana dal, red chillies, green chillies, crushed garlic and curry leaves. Saute for 2 mits and add beans. Now add haldi and salt. Cook for 10mits. Keep stiring and add chilli powder and grated coconut. Saute for few more mits so that u dont have raw smell of the coconut. Remove and serve rice or roti.

Tomato pappu

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We need: Toor Dal 1cup Tamrind pulp 1sp Tomato 2 medium Green chillies 4 Garlic 4 cloves Red chilli 2 Cumin seeds 1/2 sp Mustard seeds 1/2 sp Udad dal 1/2 sp Oil 3sps Chilli powder 1/2 sp Haldi pinch Salt to taste Curry leaves 5 Cilantro chopped 2 sps Method: Wash Dal and add 1 cup water. Add chopped tomato and chillies boil in cooker. Remove and mash the dal. Add little water and tamrind pulp. Put it on stove and add chilli powde, haldi and salt. Cook for 5 mits and remove. Put a small pan on stove for tempering. Add cumin seeds, mustard seeds, chopped garlic, udad dal, curry leaves, chopped cilantro and red chillies. Remove and add to dal. Serve with rice or roti.

Malai Kofta

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We need:


Paneer 1cup
Boiled potato 1
Grated carrot 1/2 cup
Green Peas 1/4 cup
Cilantro 1/4 cup
Cashews and raisins 1/4 cup
Oil 1cup
Onions 2medium
Tomato puree 1 1/2 cup
Ginger garlic paste 1sp
Salt to taste
Sugar 1sp
Garam masala 1sp
Coriender powder 1sp
Cumin powder 1sp
Haldi 1/4 sp
Chilli powder 1sp
Milk 1/2 cup


Method:


First will make koftas.
Boil peas,carrot and squeeze extra water.
Add boiled potato, paneer to carrot and peas mixture.
Now add chopped cilantro, salt, Chopped raisins and cashews.
Make a nice dough and make small balls with it.
Deep fry in oil or u can even back them spraying little oil to the kofta balls.
In a large pan heat oil and add chopped onions and ginger garlic paste.
Saute till golden brown and add tomato puree.
Cook till oil separates.
Now add haldi, chilli powder, cumin powder, coriender powder and garam masala.
Saute for a minute and add milk, sugar and salt to taste.
When milk boils add fried koftas and cook till it becomes thick gravy.

Garnish with cilantro and cream. Can be …

Pad Thai(Egg)

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We need:



Thai noodles 1pkt
Eggs 3
Carrot sliced 1/2 cup
Bean sprouts 1/2 cup
Pad thai Sauce 4sps
Salt to taste
Peanuts crushed
Cilantro




Method:




Pad thai is the dish from that. Its made with Rice flat noodles.
Boil 4 cups of water and add noodles and carrots.
Drain water and keep aside once they become soft.
Heat oil in pan add eggs and scrumble.
Once cooked add Noodles and stir for 5 mits.
Now add bean sprouts and crushed peanuts.
Add pad thai sauce and salt saute for few mits.
Transfer to serving tray and garnish with cilantro and some more crushed peanuts.

Thai yellow curry( chicken)

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We need:



Chicken 1/2 pound(boneless chicken)
Curry paste 3sps
Oil 1/4 cup
Onion 1 small
Bell pepper 1
Lemon juice 2sps
Lemon Zest 1sp
Coconut Milk 1 cup
Soy sauce or Fish sauce 2sps
Cilantro 1/4 cup
Salt to taste



Method:



Heat oil in pan and add curry paste.
Saute for a minute and add chicken.
Cook for 5 mits and add onions,bell pepper which are cut lenghtwise.
Now ass lemon juice, lemon zest, coconut milk, fish sauce and salt.
Add little haldi and yellow color.
Cook for about 10mits till the chicken is completely cooked.
If required add little water.
Always cook on medium flame.
Finally add chopped cilantro and stir.
Serve hot with sticky rice.

Thai Fried Rice ( Egg)

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We need:
Jasmine Rice 2cups Carrot 1large Shallots 2 Green onion or Spring onion 2 Capsicum any color 1 Soy sauce 2sps Hot sauce 2sps Eggs 4 Oil 3sps Cilantro 1/4 cup Mint leaves 1/4 cup Salt to taste

Method: Cook rice and keep aside. Jasmine rice is the long grain rice usually used in thai or chinese recipes. When cooked it will be like sticky rice having aroma of basmathi rice. Cut Carrots, Capsicum and Shallots lengthwise. Chop white part of the green onions to small pieces. In a pan heat 1/2 of the oil and beat eggs. Scrumble the eggs and add rest of the oil and veggies. Stir fry for few mits and add rice. Saute for 5 mits and add sauces and salt. Make sure u add less of salt because say sauce will be salty. Finally add chopped Mint and Cilantro. Saute for 2 mits and garnish with chopped spring onions or green onions.

Thai Curry paste

We need:



Tamrind Pulp 6sps
Gingerroot 3 inches
Grated coconut fresh 3/4 cup
Garlic cloves 10
Green chillies (should be very hot) 6
Lemon Grass 4 pieces
Black pepper 1sp
Salt to taste
lemon Juice 3 sps
Lemon Zest 1/2 sp
Onion 4 small



Method:



Soak Tamrind in hot water and squeeze out the pulp.
Take a Lemon Zestout of 1 lemon and use the same lemon for juice.
Chop onions and chillies.
Chop ginger and garlic.
Chop lemon grass.
Put all the ingredients in a mixer and make it a thick paste.
This curry paste can be stored in fridge for upto 10days.
This curry paste is used in Thai curries like yellow curry, red curry etc..

Sambar

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We need:


Toor dal 1cup
Sambar onions 6
Carrot 1
Okra 4
Tomato 1
Potato 1
Onion medium 1
Green chillies 2
Any other veggies as per ur wish.
Chilli powder 1sp
Haldi pinch
Salt to taste
Sambar powder 2sps
Sugar or Jaggery 1sp
Mustard seeds 1/4 sp
Udad dal 1/4 sp
Cumin seeds 1/4 sp
red chillies 2
Oil 2sps
Curry leaves 4
Cilantro 1/4 cup
Tamrind pulp 2sps



Method:


Cut all the veggies and keep aside.
Wash the dal and cook.
Mash the cooked dal and add 3cups water.
Fry all the veggies in 1 sp oil for 5 mits and add to the dal water.
Put this container on stove and boil.
Add salt, chilli powder, sambar powder, tamrind pulp, haldi, sugar or jaggery and boil till all the veggies r cooked and the liquid becomes little thick. It should not be too watery also.
If u want u can add some more water also.
In a small pan heat oil for tempering, and add mustard seeds, cumin seeds, curry leaves, udad dal and red chillies.
Add this tempering to the cooked sambar and serve hot with rice , roti, idly or dosa.

Mutton Biryani

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We need:



Mutton 2 pounds
Red Onion 1 large
Curd !cup
Green chillies 6
Ginger garlic paste 1 1/2 sp
Cardamom 3
Cloves 4
Bay leaves 2
Cinnamon 2inch stick
Grated coconut 3/4cup
Mint leaves 1cup
Cilantro 1cup
Chilli powder 2sps
Tomato 1medium
Oil 1/2cup
Rose water 3sps
Food color pinch ( I used yellow and orange color)
Basmathi Rice 3 cups
Salt to taste



Method:



Take medium size mutton pieces.
Marinate with curd, chopped green chillies and salt over night or 4 hrs before.
Add only half of the salt per ur taste bcas will be adding salt to rice too.
In a pan heat oil and add whole garam masalas( cinnamon,cloves, 1 bayleaf, cardomam) and add onion cut into lengthwise pieces.
Add ginger garlic paste and saute till onions turn golden brown.
Now add marinated mutton and fry for 5 mits.
Now add Grated or coconut paste, chilli powder and tomato pieces.
Cook for another 5 mits and add chopped mint and cilantro leaves.
Cook till muttton is 80% cooked.

Meanwhile was rice and add 8cups water and cook…

Coconut Shrimp

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We need:



Shrimp 1o (large)
Egg 1
Maida 1cup
Grated coconut 1 1/2 cup( fresh or dry)
Salt to taste
Milk 2sps
Pepper powder 1sp
Oil if u want to deep fry



Method:



Clean shrimp and keep aside.
Beat egg in a bowl and add milk.
Add pepper powder and salt to maida.
Dip the shrmip in maida and remove excess flour on it.
Now dip the same in egg wash and remove.


Next coat it with grated coconut and place on a tray.
Follow the same process for rest of the shrimp.
I have baked the shrmip in oven on 350 degrees for 15 mits on each side.


Serve hot with any sauce.
Goes well for any cocktail parties.



Tip:


U can even deep fry the shrimp.
But before frying let the shrimp rest for atleast for 15mitsafter coating with coconut, so that coconut can stick to the shrimp properly.

Pumpkin Pakoda

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We need:



Pumpkin small 1
Onion small 1
Green chillies 3
Ginger root 1inch
Cilantro 1/2 cup
Curry leaves 5
Oil to deep fry
Salt to taste
Soda pinch
Rice flour 2sps
Gram flour 1/2 cup



Method:



Peel the skin and grate pumpkin.
Cur onions into lengthwise pieces.
Chop cilantro, green chllies, curry leaves and ginger to small pieces.
Mix gram flour and rice flour to chopped veggies.
Add soda and salt.
Use very little water to just wet the flourso that all veggies can be mixed well with the flour.
Heat oil in pan.
Make small pakodas with hands and deep fry.
Serve hot with any chutney or your favourite sauce.

Veggi Frankie

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We need:


Chapati/ roti 2
Potato 2
Onion 1 small
Green chillies 2
Curry leaves 3
Salt to taste
Haldi pinch
Chilli powder
Oil 3 sps
Mustard seeds 1/4 sp
Cumin seeds 1/4 sp
Chana dal 1/4 sp
Egg 1
Lemon/ Lime 1



Method:


Boil potatoes and keep aside.
In a pan heat oil add mustard, chana dal , curry leaves and cumin seeds.
Now add onionsand chillies cut into lengthwise pieces.
Fry for 3 mits and add boiled potatoes cut into small pieces.
Add haldi, chilli powder, salt and saute for few mits.
Cook for 10mits and add lemon or lime juice and switch off the stove.
Beat 1 egg in a bowl and add little salt.
Now make a roti and cook on pan when 1 side of the roti is done add little beaten egg and 2 drops oil and turn to other side to cook.
Remove and place it on plate.
Put some potato curry which we prepared earlier on the egg side of roti and add some freshly cut onions slices on top as shown in the below picure.
Now fold from bottom of the chapati or roti.
Now make folds on the sides and place it on the serving plates.
T…

Spicy Fiery Chutneys Event

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Below are some of the chutneys which am sending them for the Spicy Fiery Chutneys Event. To know more about this event visit www.ammajirecipes.blogspot.com/2009/10/my-first-event-spicy-fiery-chutneys.html

Capsicum Chutney

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We need:


Capsicum 2 any color
Green chillies 4
Seseme seeds 1/2 sp
Cumin seeds 1/2 sp
Garlic cloves 4
salt to taste
Oil 2sps
Udad dal !/2 sp



For Tempering we need:


Mustard seeds 1/4 sp
Cumin seend 1/4 sp
Udad dal 1/4 sp
Red chilli 2
Curry leaves 4
Asafoetida pinch
Oil 1/2 sp



Method:


Heat oil in pan add capsicum pieces and green chillies.
Saute for 2 mits and add seseme seeds, cumin seeds, garlic, udad dal and salt.
On medium flame cook till capsicum pieces r soften.
Cool and grind.
Prepare tempering . Add oil in small pan add mustard seeds when crackle add cumin seeds,
red chilli, udad dal and curry leaves.
Can be served with rice, roti, any fries, pakodas etc...

Instant Tomato Chutney

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We need: Tomatoes 3 Green chillies 6 Chilli powder 2sp Haldi 1/4 sp Salt to taste Oil 4 sps For Tempering: Cumin seeds 1/4sp Mustard seeds 1/4 sp red chilli 2 Udad dal 1/2 sp Curry leaves 4 Garlic cloves 3 Method: Heat 3 sps oil in a pan and add green chllies and tomatoes which r cur lengthwise. Saute for 5 mits and add salt, chilli powder and haldi. Cook till tomatoes completely soften. Mash the tomatoes with spatula and transfer it to serving bowl. Prepare tempering for the chutney. Heat oil in small pan and add mustard seeds, when they crackle add cumin, red chilli, udad dal, and garlic. Add curry leaves and switch off flame. Add this to chutney and serve with rice , roti, dosa etc... Tip: Take very ripe tomatoes to make this chutney as we dont grind this chutney.

Dondakaya Chutney

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We need:


Dondakaya 1 pound
Red chilli 6
Green chill 5
Mustard seeds 1sp
Cumin seeds 1sp
Udad dal 1sp
Curry leaves 6
Chana dal 1sp
Salt to taste
Oil 2sps
Haldi pinch



Method:


Cut Dondakaya to small pieces.
In apan heat oil add mustard seeds, cumin seeds, chana dal, udad dal,red chilli, green chllies and curry leaves.
Saute for few mits and add chopped dondakaya pieces.
Add salt and haldi.
Cook till they are soften.
Cool and grind to thick paste.
This chutney goes well with rice.

Beerakaya Chutney

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We need:


Beerakaya 1 pound
Green chillies 7
Garlic cloves 3
Udad dal 1sp
Sesame seeds 11/2 sp
Jeera 1sp
Tamrind pulp 1sp
Salt to taste
Haldi pinch
Coriender seeds 1/2 sp
Oil 2 sps


For Tempering We need:


Mustard seeds 1/2 sp
Jeera 1/2 sp
Red chilli 2
Curry leaves 4
Udad Dal 1/2 sp
Oil 2 sps


Method:


Peel the skin of beerakaya and cut into small pieces.
Heat oil in pan and add beerakaya pieces and cut green chillies.
Saute for few mits and add udad dal,jeera, sesame seeds, Coriender seeds,
Tamrind pulp,garlic and haldi.
Cook for 10 mits on low flame and let it cool.
Now grind the mixture to thick paste.
Prepare tempering in a small pan.
Heat oil add musterd seeds,jeera, red chilli, udad dal, curry leaves.
Add this to chutney and serve with dosa, idly, roti etc...

Diwali 2009 contest

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Sending my below recipes to the Diwali contest. Happy Diwali everyone.

Murukulu/Kara sev/Karampoosa

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We need:

Rice flour 3 cups Putnalu/dhalia/chutney dal powder 1cup Sesame seeds 4 sps Cumin seeds 3sps Ajwai/Vamu 2sps Chilli powder 2sps Salt to taste Oil to deep fry Murukulu maker


Method:

Add the putnalu powder,salt,chilli powder,ajwai,cumin,sesame seeds to rice flour. Add water to make a dough as of poori or chapati dough. Heat oil in deep pan. Add some dough to murukulu maker and directly press into the hot oil. Fry till golden brown and remove. Store in air tight container for upto 1 month. Sending this recipe to ICC Indian cooking challenge contest for this month contest

Diwali Celebrations

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Hi Everyone,

Festival of lights 'DIWALI' has come and its my favourite festival. Who dosent like this festival.
Its the favourite festival from a year old child to 60yrs old man/women.
Here are some of the snacks i have made for Diwali.
Hope u all like it and try to make them at home. I do appreciate ur comments and suggestions.
Once again Happy and Safe Diwali to all of u.

Garlic bread

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We need:




Bread slices 4
Butter to spread
Garlic powder



Method:


Cut the bread slice to 2 triangle pieces.
Butter the bread slices on both the sides and sprinkle some garlic powder.
Bake the bread slices in oven for 15mits.
Turn the slice after 7 mits to cook on other side too.
Serve with sauce or just like that.


Tip:


If u want the bread to be crispy bake for 15 mits. If u want the bread to be soft bake only for 4 mits on each side.

Veg Spring rolls

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We need:



Spring roll or egg roll sheets 10
Grated carrot 1cup
Grated cabbage 1cup
Onion cut length wise 1cup
Ajinomoto 1sp
Soy sauce 2sps
Chilli garlic sauce 11/2 sp
Salt pinch
Oil for deep frying



Method:


In a pan heat 1sp oil and add grated carrot,cabbage and onions.
Saute for few mits and add ajinomoto and salt.
Saute for another 5 mits and add soy sauce and chilli garlic sauce.
Cook till the all the veggies are 80% done.
Now take 1 sheet of egg roll or spring roll ( i used store bought frozen packet).
As the store bought one is frozen first defrost the sheets and dip one sheet in water and place on a cutting board.
Now add 2 sps (the quantity of filling u wish to) on the sheet shown in the below picture.
Now roll the sheet as shown below.
Finish rolling it and apply little water in the edge of the sheet so that it sticks and the filling dosent come out while frying.
Roll all the sheets and keep aside. Heat oil in a pan and deep fry all the veg rolls. Serve hot with any sauce.

Poornalu ( booralu)

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We need:


Chana dal 1cup
Dosa batter cups
Coconut powder 1/4 cup
Elachi powder 1sp
Jaggery 1cup
Oil to deep fry


Method:


Soak chana dal for 4 hrs and boil in cooker with water just enough to cover the dal.
Drain water and mash it.
In a sauce pan add mashed dal and grated jaggers.
Saute for 2 mits and add coconut and elachi powder.
Keep stiring it till the mixture thickens.
Cook on medium or low flame.
Cool and make as small balls as shown below.
Now dip these balls in dosa batter and deep fry till golden brown.
Be careful while frying as these may tend to popup.
Remove from stove and serve hot or cold.

Chicken Chettinad

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We need:


Chicken 500gms
Tomato 2
Onion 3small
Ginger garlic paste 1 1/2 sp
Curry leaves 5
Coriender leaves 1/2 cup
Green chilli 6
Red chilli 6
Dry coconut powder 1/4 cup
Pepper powder 1 1/2 sp
Cumin 1 1/2 sp
Garam masala 1sp
Salt to taste
Oil 1/4 cup



Method:


In a small pan heat 1/2 sp oil and add cumin, red chilli, pepper powder and coconut and roast for few mits till coconut becomes light brown.
Grind this along with 1 onion and some water.
In a big pan heat oil and add onions and green chilli which r cut length wise.
Now add ginger garlic paste and curry leaves.
When the raw smell of ginger garlic paste goes add chicken and cook for 15mits.

Now add tomato, masala paste, garam masala and salt. Cover with lid and cook till the chicken is cooked and the curry leaves oil. This curry will be little dry if u want to have some gravy add water and cook for some more time. Garnish with fresh coriender leaves. This chicken curry can be served with rice or rice for upto 4 people.

Chicken Dum Biryani

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We need:


Chicken 2 pounds
Red onion 1large
Green chillies 6
Black peppercorns 10
Cinnamon Stick 1inch
Cloves 8
Elachi 5
Bayleaves 4
Basmati Rice 3 cups
Chicken biryani masala 4sps
Chilli powder 2sps
Salt to taste
Rose water 4sps
Food color 1/4 sp
Cilantro chopped 1cup
Curd 1cup
Ginger garlic paste 11/2 sp
Oil 1/2 cup


Method:


Marinate chicken with curd, ginger garlic paste, chopped green chillies, 2sps chicken biryani masala, Chilli powderand little salt. Marinate for atleast 2hrs.
Wash rice and add 10 glasses of water.
Add rest of the biryani masala, 2bay leaves, 1/2 inch cinnamon, 4 cloves, few peppercorns, Elachi, little chilli powder , jeera, salt to taste, 5sps oil and cook till rice is 80% done.
Drain the rest of the water when rice is 80% cooked.
In a pan heat rest of the oil and add rest of the whole garam masalas and chopped onions. saute for few mits and add marinater chicken. Cook till the chicken is 80% cooked and no water is left out. In a tray spread half of the cooked r…