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Showing posts from October, 2009

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.