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Showing posts from 2010

Gunta ponganalu( Made with dosa batter)

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We need:


Dosa batter 2 cups
Chopped onions 1/4 cup
Chopped cilantro 1/4 cup
Chopped green chillies 2sps
Salt to taste
Oil to grease the pan


Method:


To make this dish we need a pan like it is shown in the below picture.
Add salt, chopped chillies, cilantro and onions to the dosa batter.
Heat the pan and grease the pan, when the pan is hot pour the mixed batter into the holes.
Cover with lid and cook on medium flame ofr 3 mits.
Now flip these ponganalu to the other side with a spoon and repeat the process by placing lid and cooking for another 3-4 mits.
Donot cook on high flame.
Serve hot with any chutney.

Stuffed Bitter gourd/ stuffed Karela

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We need:


Bitter gourd small 10
Dry or fresh grated coconut 1/4 cup
Cumin seeds 1sp
Chilli powder 1sp
Salt to taste
Garlic cloves 6
Ginger 2inch
Haldi/ Turmeric 1/4sp
Choppeed cilantro 1/2 cup
Oil 3sps


Method:


We need very small Bitter gourd as shown in the below picture.
Cook these bitter gourd in boiling water for 5 mis.
Drain the water off and make cut to these and remove the seeds inside.
If u like to have the seeds do not remove them.
Now grind the coconut powder, garlic, ginger, turmeric, chilli powder, cumin and salt together.
Now stuff this mixture into the bitter gourd.
In a non stick pan heat oil and place the bitter gourd side by side and cook on medium flame for 5 mits and turn them on to cook on other side.
Do not cook these on high fame.
They cook with in notime as u already cooked the bitter gourd in the boiling water.
Garnish with cilantro and serve as a side dish.

Sorakaya appalu/ bottle gourd patties

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This is one of my fav snack, which my mom and my anti used to make. Never tried making these before marriage as my anti used to make for me. She even sent it to me to Mumbai where i was after marriage. Was missing appalu after coming to USA. Last time when i went to India, was at my mom's place for Sankranthi, and my mom made these appalu for me.
As its Navratri time now, am making different different naivedyam each day. Today made these appalu and they turned up soo good that i couldnt resist and had 10 to 12 at a time... Ofcourse after offering to god. Here goes the recipe for u all...........
We need:


Rice flour 3 cups
Grated sorakaya/ bottle gourd( without seeds) 1cup
Green chilli paste 2sps
Ginger garlic paste 1 1/2 sp
Chopped curry leaves 3sps
Chopped cilantro 1/2 cup
Sesame seeds 2sps
Cumin seeds 2sps
Salt to taste
Bicarbonate soda 1/4 sp
Oil for deep frying


Method:


Grate sorakaya/ bottle gourd and add rice flour, salt, chopped curry leaves, cilantro, chilli paste, ginger garlic past…

Aavada/ Perugu Vada/ Dahi vada

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We need:


Udad dal 1cup
Curd/ yogurt 2 cups
Salt to taste
Ginger chopped 2sps
Oil to deep frying
Haldi 1/4 sp


For tempering:


Mustard seeds 1/4 sp
Cumin seeds 1/4 sp
Udad dal 1/4 sp
Red chilli 1
Green chilli 1
Curry leaves 4
Cilantro 1/4 cup chopped
Onions chopped 1/4 cup


Method:


Soak udad dal for 4 hrs and grind it to thick paste as u do for normal vada.
Now add chopped ginger and salt to the batter.
Heat oil in pan deep fry making small vadas.
Fry the vadas till golden brown on medium flame and remove onto a paper towel.
In a large bowl smoothen the curd and add 2 cups water and haldi.
Heat a small pan to make tempering.
Heat oil and add mustard seeds, cumin seeds, udad dal, curry leaves, red chilli, chopped green chillies and onions.
Add this tempering to the curd prepared with adding water and haldi.
Now add the fried vadas to this curd.
Add only few as u want them to soak completely into the curd.
Garnish with chopped cilantro.
Serve hot or at room temperature.

Pakam Garelu/ Sweet Vada

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We need:



Udad dal 1 cup
sugar 2 cups
Water 2 cups
Elachi powder 1sp
Oil to deep fry
Salt to taste



Method:



Soak udad dal for 4 hrs and grind it with very little water and little salt.
It should be hard enough to make the vada.
In a sauce pan add sugar and water to make sugar syrup.
Make this syrup on medium flame.
In another pan heat oil, make small small vadas and make a hole in the middle, directly drop one by one in the oil and fry them till golden brown on medium flame.
When the syrup is done add elachi powder and keep aside.
Drop these hot vadas into sugar syrup.
Serve hot or at room temperature.

Butter paneer/ Paneer Butter Masala

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We need:


Paneer 1 pound
Onion 1 small
Tomato 1 small
Gingergarlic paste 1sp
Coriender poweder 1sp
Garam masala 1 sp
Salt to taste
Chilli powder 1sp
Red food color 1/4 sp
Tomato ketchup 2sps
Cilantro chopped 1/2 cup
Heavycream / Milk 1 1/2 cup


Method:


Heat pan and add 1 sp oil, now add chopped onions and cook till golden brown now add tomato and cook further.
Add ginger garlic paste and cook till raw smell dissappears.
Now cool this mixture and grind it to smooth paste adding little water.
In the same pan heat 1/2 cup butter and add the onion and tomato paste.
Cook for 3 mits.
Meanwhile in a bowl add coriender powder, garam masala, chilli powder, salt, tomato ketchup, food color and mix heavycream little at a time.
Now add this to the onion and tomato paste which is cooking on the stove.
Put on lid and cook on medium flame for 5 mits.
Now add paneer which is cut into small bite size pieces.
Add little water or milk to cook for 5 more mits if the gravy is very thick.
Garnish with cilantro and serve hot.

Bagara Annam

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This is a very simple recipe which is usually made in during weddings and any functions back in Hyderabad. I love to have this rice with mirchi ka salan or bagar baingan.
We need:


Basmathi rice 4 cups
Carrot 2
Potato 2
Beans 4
Kaju/cashew 1cup
Pudina/mint chopped 1cup
Cilantro chopped 1cup
Cinnamon stick 1 inch 2
Cloves 6
Bay leaves 2
Elachi/ cardomom 4
Shah jeera 1sp
Salt to taste
Oil !/2 cup


Method:


Cut all the veggies to medium pieces.
Heat a pan and add oil and add shah jeera, cloves, cinnamom, bay leaves and cardomom.
Saute and add cashews.
When cashews turn light brown and all the veggies and mix well.
Now add cilantro and mint leaves chopped.
Cook for 2 mits and add washed basmathi rice without water.
Stir well, add salt and fry till rice turns light brown.
Now add 8 cups water mix well and transfer this whole mixture to a electric rice cooker and cook till done.
If u dont have electric rice cooker all this process since beginning can be done in normal stove top rice cooker or presser cooker.

Fruit Custard

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We need:

Milk 3 cups
Sugar 1 cup( according to ur taste)
Custard powder 6 sps( i used mango flavor)
Grapes 1cup
Apple 1
Pomogranite seeds 1/2 cup
Rasberries 1/2 cup
Banana 1
Tooty Fruity 2sps
Mango 1


Method:


Add milk to non stick pan and boil the milk on low flame.
In a small bowl add 1/2 cup milk and custard powder and mix well.
When the milk is 3/4 boiled add this custard mix and sugar.
Stir well so that no lumps are formed.
Switch off flame when milk is fully boiled.
Let the custard milk to cool.
Meanwhile cut all the fruits to small pieces.
When the milk is cooled add the fruits and mix well.
Add sugar if needed and chill in fridge.
Serve cold asit is or with any ice cream.

Mirchi Ka Salan

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Last week had a party at my home and wanted to make some thing different to go with Biryani rather than regular raita made with curd. Then my husband reminded me about the gravy which we get with Hyderabadi Biryani, back in Hyderabad. I never made that curry, thought why not search for the recipe online. I googled it and got a wonderful recipe from Vahrehvah.com. I tried it and it came soo tasty that i made this curry again after 3 days. So here goes the Vah chef's recipe for Mirchi Ka Salan.......


We need:


Chillies 10
Peanuts 3sps
Sesame seeds 1 1/2 sp
Coconut powder 4sps
Red chillies 2
Curry leaves 6
Cinnamon 1/2 inch stick
Cardamom 4
Cloves 6
Mustard seeds 1/2 sp
Cumin seeds 1/2 sp
Fenugreek seeds 5
Chopped onions 1/2 cup
Ginger garlic paste 1 1/2 sp
Cumin powder 1sp
Coriendar powder 1sp
Salt to taste
Chilli powder 1sp
Haldi 1/2 sp
Hing 1/4 sp
Curd 1/2 cup
Tamrind juice 1/2 cup
Sugar 1/2 sp
Chopped cilantro 1/2 cup


Method:


Heat a pan and dry roast peanuts, sesame seeds and coconut.
Let them cool and add …

Paya Curry

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We need:

Paya 3 pounds Onion 1 medium Tomato 1 medium Garlic cloves 6 Chilli powder 1sp Coriander powder 1sp Haldi 1/2sp Salt to taste Cumin seeds 1sp Water 5 cups Oil 4 sps

Method:
Wash paya and keep aside.
In a large presser cooker heat oil and ad lengthwise cut onions. Fry them till golden brown and add cut tomato and garlic. Now add washed paya pieces, salt, cumin seeds, coriendar powder, chilli powder, haldi and mix well. Saute for few mits and add water. Presser cook for 20 to 25 mits. U can easily know that its cooked seeing the skin of paya comes off easily leaving the bone. If u want to have a thick gravy simmer for few mits and serve hot.

Sooji Halwa

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We need:


Bombay rava/Sooji 1cup
Ghee/butter 3/4 cup
Sugar 1 1/2 cup
Water/ milk 3 cups
Kaju/cashew 10
Raisins/kissmiss 10
Elachi powder 1/2 sp


Method:


Heat pan andd ghee. Once the ghee is melted add raisins and cashew.
Try till cashews are golden brown and raisins are puffed up.
Now add Sooji and fry till it turns brown.
Add sugar and mix well.
Now add milk or water. In this recipe i have added water instead of milk.
U can even add half of water and half of milk.
Mix well and add elachi powder and mix well.
Put on lid and cook on low flame.
Switch off stove once all the water is evaporated.
Serve hot as it is or with poories.
I love to have this halwa with poori and masala chana.

Munakaya Tomato Kura/ Drumstick tomato curry

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We need:


Munakaya/ Drum stick pieces 10
Tomato 1large
Onion 1 medium
Green chillies 3
Curry leaves 4
Haldi 1/4 sp
Chilli powder 1sp
Salt to taste
Oil 3sps
Mustard seeds 1/4sp
Cumin seeds 1/4 sp
Cilantro chopped 1/4 cup


Method:


Cut the drum sticks to 2 inch long and keep aside.
Wash and add them to microwave safe bowl and add 1 glass water.
Cook in microwave for 2 mits.
Heat pan add oil and add cumin and mustard seeds.
Add curry leaves and chopped onions and green chillies.
Saute for 2 mits and add haldi and salt.
Cook till onions change light brown in color and add chopped tomato.
Cook on medium till tomatoes are very well cooked.
Now add the drum sticks which are lightly cooked in the microwave.
Saute and add some water for further cooking.
Cook on medium flame till drumsticks are soften and cooked well.
Garnish with cilantro and serve hot with rice.

Mexican Squash Chutney

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We need:


Mexican squash 4
Green chillies 5
Tamrind pulp 1sp
Salt to taste
Garlic cloves 5
Curry leaves 4
Udad dal 1sp
Mustard seeds 1/2 sp
Cumin seeds 1/2 sp
Red chillies 2
Haldi pinch (optional)


Method:


Mexican squash are very short in size and looks like Zucchini.
If u want u can make this chutney with the skin on.
But i made it removing the skin.
Peel the skin of squash and cut to small pieces.
In pan add 1 spoon oil and add cut green chillies and squash pieces.
Let them cook on low flame. Add haldi and salt to cook.
Let it cool and grind it to chutney adding garlic and tamrind pulp.
Now make a pempering. Add little oil to pan add mustard, cumin, red chilli, curry leaves and udad dal.
Add this tempering to chutney and serve.

Kobbari pachadi/ Coconut pickle

We need:


Grated fresh coconut 2cups
Red chillies 8( according to ur taste)
Garlic cloves 6
Cumin seeds 2sps
Tamrind Pulp 1sp
Jaggery 1sp
Salt to taste
Udad dal 1sp
Mustard seeds 1sp
Curry leaves 4



Method:


In a pan heat 1sp oil and fry cumin, red chillies and garlic.
Grind this fried items with jaggery, tamrind,salt and coconut to course paste.
Make a tempering of cumin, mustard, red chilli, udad dal and curry leaves and add it to the ground coconut pachadi.
I love this coconut pachadi, back home mom used to make this.
Goes well with hot rice and chapati.

Dosakai Royyalu/ Yellow cucumber with shrimp

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We need:


Shrimp 1 pound
Dosakai/ yellow cucumber 1 large
Green chillies 3
Onion 1 medium
Ginger garlic paste 1 1/2 sp
Salt to taste
Chilli powedr 1sp
Haldi 1/4 sp
Cilantro 1/2 cup chopped


Method:


Dosakai is yellow cucumber.
Peel the skin and remove the seeds of the cucumber and cut to small pieces.
See that the cucumber is not bitter. If its bitter the curry wont taste good.
In a pan heat 1 sp oil and add raw shrimp and pinch of haldi.
Cook for few mits and keep aside.
In a pan heat oil and add chopped onions and green chillies.
Cook till golden brown and add shrimp and cucumber pieces.
Mix well and add haldi, chilli powder and salt to taste.
Cook on low flame ofr 5 mits and add some water and presser cook.
Remove lid and cook further if shrimp is not cooked or if excess water is left out.
Garnish with cilantro and serve hot.

Gongura Royyalu/ Shrimp cooked with sorrel leaves

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We need:




Shrimp 1 pound
Gongura/ sorrel leaves 1 pound
Green chillies 3
Onions chopped 1 cup
Ginger garlic paste 1 1/2 sp
Chilli powder 1sp
Haldi 1/2 sp
Salt to taste
Garam masala 1sp
Cilantro chopped 1/2 cup
Oil 1/2 cup




Method:



Heat a small pan addfew drops of oil and add washed shrimp and pinch of haldi.
Mix well and cook for few mits. Keep aside
In another pan add 1 sp oil and washed gongura and green chillies, cook till the leaves change color and let it cool.
Now make a paste of cooked gongura and green chillies, add water if required.
Heat a presser cooker and add oil.
Add chopped onions.
Add salt and cook till onions are brown.
Add the cooked shrimp and saute for few mits.
Now add gongura paste and mix well.
Add 1/2 cup water and presser cook.
Remove lid and cook further if any excess water is leftout.
Garnish with cilantro and serve hot.

Fish in tamrind sauce/ Chepala pulusu

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We need:


Any fish 4 pieces
Onion 1 large( chopped / paste)
Green onions chopped 1 cup
Green chillies 3
Ginger garlic paste 1sp
Tamrind sauce/ juice 1 1/2 cup
Cumin powder 1/2sp
Dhaniya powder 1/2 sp
Chilli powder 1 1/2 sp
Haldi pinch
Salt to taste
Garam masala pinch
Cilantro chopped 1cup


Method:


Clean fish and apply little haldi and keep aside.
In asmall pan add 3 sps oil and fry fish on both sides for 2 mits.
This process is done to avoid the fish pieces to break while cooking in the tamrind sauce.
In pan heat oil and add chopped onions and saute for few mits.
Now add chopped green onions and green chillies.
Fry till onions turn golden brown and add haldi, salt, chilli powder, cumin and dhaniya powder.
Mix well and add tamrind juice.
Now cook on medium flame till oil appears on the top of juice.
Now add fish pieces and cook for 8 to 10mits. on low flame.
Do not turn the fish pieces, they tend to break easily.
Before turning off the flame sprinkle little garam masala on top and mix gently.
Garnish with ci…

Aloo Carrot Kurma

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We need:


Aloo/ Potato 2
Carrots 4
Baby onions 8
Onion large 2 medium
Grated coconut 1cup
Sesame seeds 2sps
Peanuts 1/4 cup
Tamrind juice/ pulp 2sps
Ginger garlic paste 1sp
Garam Masala 1sp
Haldi 1/4 sp
Salt to taste
Chilli powder 1sp
Curd/ Yogurt 2sps
Cilantro chopped 1/2 cup


Method:


Heat pan and add little oil, add sesame seeds 1 onion chopped, peanuts.
Fry them and grated coconut. Fry till coconut changes its color to brown.
Switch off flame and let it cool.
Now grind this with tamrind pulp and ginger garlic paste to smooth paste.
In a large pan heat oil and add chopped onions, fry for few mits and add the masala paste.
Cook till bubbles appear and add the cut veggies, aloo, carrot and baby onions.
You can use any type of veggies u want.
Add salt, haldi and chilli powder.
Mix well and add yogurt. Saute for some time and add 1 glass water.
Cook on medium flame till all the veggies are cooked and oil separates.
Garnish with cilantro and serve hot with any veg biryani, puri , naan , roti etc....

China Grass Sweet/ Agar Agar

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We need:


China grass/ Agar Agar 1pkt
Sugar 2 cups
Water 4 cups
Milk 1 cup
Any dry fruits


Method:


China grass is usually found in chinese markets or chinese food section of any grossery store.
It looks like in the below picture.
In alarge sauce pan mix milk and water and bring it to boil.
Meanwhile cut the china grass to small pieces.
Take 1 cup of hot milk which is boiling in the sauce pan to another bowl.
Mix all the china grass which is cut to small pieces in to the 1 cup milk.
Let it set for 5 mits and grind it to smooth paste.
Now add sugar to the boiling milk on the stove.
Now add the paste also to the boiling milk.
Keep stiring.
If u want u can add the dry fruits of ur choice now it self.
Other wise u can add up later also.
Take 2 large plates or trays which had 1 inch depth.
Grease them with oil, ghee or melted butter.
Switch off flame when the mixture comes to boil.
Immediately transfer the mixture to the greased plates or trays.
If u have not added the dry fruits u can place them on the top aft…

Khadi/ Kadai Pakoda

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This is one of the North Indian dishes which my hubby likes. I am not soo found of this as i dont have curd at all. Sending this recipe to Indian Cooking Challenge Sep 2010.

We need:


Sour curd 1cup
Besan/ gram flour 2sps
Onion chopped 1/4 cup
Curry leaves 4
Green chilli 1
Chilli powder 1/2 sp
Haldi 1/4 sp
Salt to taste
Cilantro chopped 1/2 cup
Jeera 1/4 sp
Mustard seeds 1/4 sp
Red chilli 1
Udad dal 1sp
Methi seeds 1/4 sp
Masoor dal wada or any other wada or pakoda
Oil 4sps


Method:


Beat sour curd throughly and add 4cups water and mix well.
In a small bowl add some hot water and 2 sps of besan and mix well.
Now add this besan mixture to the curd mixture.
Switch on stove and let this cook on low flame.
Add salt, haldi and chilli powder.
Keep stiring in between.
Meanwhile heat another pan and heat oil for making tadka or tempering.
Now add curry leaves, jeera, mustard seeds, udad dal, red chilli, green chilli, chopped onions, methi seeds.
Once the onions turn light brown color switch off flame and keep this tadka o…

Egg bhurji/ Anda Bhurji/ Guddu Porutu

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We need:


Eggs 4
Onion 1 large
Green chillies 2
Ginger garlic paste 1/4 sp
Curry leaves 4
Chilli powder 1sp
Haldi 1/4 sp
Salt to taste
Oil 3 sps
Cilantro chopped 1/4 cup


Method:


Heat oil in pan and add curry leaves, chopped onions and green chillies.
Saute for few mits and add ginger garlic paste.
Cook till raw smell of ginger garlic paste dissappears.
Now add salt, haldi chilli powder.
Mix well and beat eggs.
Mix all the beaten eggs well with onion mixture.
Put flame on low and cook for 5 more mits.
Now add chopped cilantro adn serve hot with rice and roti.

Gongura pachadi/ Sorrel leaves chutney

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Gongura is tangy leafy vegatable. It is widely consumed in Andhra pradesh. It is also know as Puntikura in some parts of Andhra pradesh. Gongura is very rich sourse of vitamins, iron, folic acid and anti- oxidants essential for human nutrition. It is highly recommended for diabetes and heart patients to maintain their diet.
It is called as Pulichakeerai in Tamilnadu, Ambaadi in maharasthra, Pitwaa in Oriya, Mestapat in Bengali, Pandi in Kannada and Sorrel leaves in English.
Gongura can be cooked in many ways, some cook with meat, shrimp, lentils or as chutney.
In these varities i like the pachadi, pickle version. Here goes the recipe..........
We need:


Gongura 2pounds
Small onion 1
Tamrind small size ball
Salt to taste
Garlic cloves 4
Green chillies 6
Udad dal 1/2sp
Mustard seeds 1/4 sp
Cumin seeds 1/4 sp
Red chilli 1
Curry leaves 4
Method:
In a small pan heat 1 spoon oil and add throughly washed gongura leaves, tamrind, chopped green chillies and 2 garlic cloves.
Do not add water. Cook …

Salt and Jeera Biscuits

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These are one of my favourite biscuits i used to have when i was a kid. We used to get in Bakery and irani hotels back in hyderabad. I love to have these biscuits dipping in coffee. They taste yummy....... Here goes the salt and jeera biscuits, bakery style.
We need:


Butter 100gms/1 cup
Powdered sugar 1sp
Salt 1/2 sp
Roasted jeera 1/4 sp
Baking powder 1/4 sp
Maida / All purpose flour 100gms/ 1 cup
Egg 1



Method:



Beat butter in 1 sp of sugar.
Beat egg and add 1/2 of it to the above butter mixture.
Add salt and jeera too to the above.
Mix well and add baking powder and maida also.
Make it to smooth dough and store in fridge for 30mits.
With a rolling pin make as chapati ot tortila.
It should be of 1/8 of an inch.
Use cookie cutter to cut them to the shapes of ur choice.
And place them one by one on the baking tray.

Bake them on preheated oven on 180 degrees for 20 to 25 mits.
Thats it u are done. Yummy cookies are ready to serve.

Chicken Fry Andhra Style

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We need:




Chicken 2 pounds
Onion large 1
Green chillies 4
Haldi 1/2 sp
Curry leaves 6
Salt to taste
Ginger garlic paste 1sp
Coriender powder 1 1/2 sp
Cumin powder 1 sp
Garam Masala 1sp
Pepper powder 1sp
Cilantro chopped 1/2 cup
Oil 1/2 cup




Method:




Remove skin and wash chicken throughly.
Heat pan and add oil.
Once oil is hot add curry leaves, lengthwise cut onions and green chillies.
Saute for 5 mits and add ginger garlic paste.
Cook till raw smell dissappears.
Now add chicken and mix well.
Put the lid and cook for 5 mits on high flame.
Now add salt, haldi, cumin, coriender powder and Garam masala.
Mix well and put back lid and cook for 15 mits on medium flame.
Need not add water as chicken looses lots of water which is sufficient to cook.
Remove lid and mix once again and add pepper powder and cilantro.
Mix well and serve hot.
This can be had as a side dish or as an appetizer.

Palak/palakura/Spinach rice

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We need:



Palak/ Spinach/ palakura 1bunch
Cilantro 2 cups
Onion 1 medium
Whole garam masalas( cardamom,cloves and cinnamon)
Green chillies 2
Curry leaves 6
Oil 4sps
Salt to taste



Method:



Cook rice as usual and keep aside.
Heat pan add 1 spoon oil and add washed and cut palak,cilantro and green chillies.
Cook till the water evaporates which comes for the veggies.
Cool and grind it to paste.
Heat the rest of the oil in the same pan and add lengthwise cut onions and whole garam masala and curry leaves.
Spices can be adjusted according to kids taste.
Cook till onions turn golden brown and add the palak paste.
Cook till oil looses and add rice and salt.
Mix well and let it rest for 2 mits and switch off the flame.
Serve hot.
I have served this with boiled eggs.
This is a very good way to feed kids who does not like spinach having it in different ways like dal, etc.
This way it would be colorful and easy to feed kids. As a kid i liked this palak rice a lot.
Sending this recipe to Srivalli&#…

Baked Chicken cutlets

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We need:


Chicken keema 2 pounds
Oats 4 sps
Green chillies 2
Onion chopped 1/2 cup
Egg 1
Salt to taste
Haldi pinch
Garam masala 1sp
Cilantro chopped 1/2 cup


Method:


Wash the chicken keema throughly and squeese excess water.
Now add egg, oats, chillies, onion, cilantro, haldi , salt and garam masala.
Mix well and put itin fridge for 1hr.
Remove and make as small patties or cutlets which ever shape u want it to be.
Preheat oven on 250 for 10mits .
Grease the oven tray and place all the cutlets side by side.
Popit up in oven and increase the oven temperature to 350 degrees.
Turn the cutlets to another side to cook after 15 mits.
Cook on the other side for 10mits and remove.
Do not over cook or bake them, they tend to become hard.
Thats it remove and serve hot with any sauce or chutney.

Aloo Fry/ Potato fry

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We need:


Potato 4 large Mustard seeds 1sp Cumin seeds 1sp Red chilli 1 Chana dal 2sps Ginger garlic and green chilli paste 3sps Haldi pinch Curry leaves 6 Salt to taste Oil 4 sps Cilantro chopped 1/2 cup

Method:

Boil potatos and peel skin. Make a paste of ginger garlic and green chillies together. Do not add water to make paste. This paste should be freshly made. Heat oil add mustard seeds,cumin seeds, red chillies, curry leaves and chana dal. Now add boiled potatoes cut into bite size pieces. Add haldi and salt. Cook on medium flame for 10 to 15 mits. Keep stiring in between. Now add ginger garlic and chilli paste. Mix well and cook for another 10mits and garnish with chopped cilantro. Having this with hot rice gives u actual flavour of ginger garlic and chilli paste. Good combination for sambar rice.

Chicken Pakoda

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We need:


Chicken keema 2pounds
Corn flour 2sps
Onion chopped 3sps
Green chillies chopped 1sp
Haldi pinch
Salt to taste
Garam masala 1sp
Ginger garlic paste 1/4 sp
Cilantro chopped 1/2cup
Oil to deep fry


Method:


Sqeeze water from keema.
Add haldi, corn flour, onion, green chillies, ginger garlic paste, garam masala, salt and cilantro.
Mix well as store in fridge for 1hr.
Pre heat oven on 250 degrees for 5 mits.
Make small balls or as per ur wish with the marinated keema and place them on the oven safe tray.
Now bake them for 10 mits and remove.
Heat oil in a pan and deep fry the baked pakodas.
We can directly deep fry the pakodas but when we do that they tend to break easily and all the masala spreads over and spoil the oil.
So when u bake and fry it does not take much time to cook in oil and also consumes less oil.
Serve hot withas it is or with any chutney.

Oat Meal

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We need:


Oats 1cup
Water 2 1/2 cups
Raisins 10
Walnuts 8


Method:


This is very simple and healthy breakfast.
In a pan add oats and water.
On low flame bring it to boil.
When oats are cooked and soften remove from flame.
Serve hot with raisins, walnuts or any other dry fruits of ur choice.

Aloo Chaat

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We need:


Chana 1cup
Aloo/ potato 1 large
Green chillies 1
Tomato 1/2
Onion 1/2
Cilantro chopped 1/4 cup
Chaat masala 1/2 sp
Garam masala pinch
Salt to taste
Chilli powder 1/4sp
Oil 1sp


Method:


Soak chana over night and presser cook along with potato.
Heat pan and add oil, add onion chopped, green chillies and tomato pieces.
cook for some time and add potato.
Mash the potato and add chana.
Now add salt, chaat masala, garam masala and chilli powder.
Mix well and add some water.
Now add chopped cilantro.
Garnish with onions, cilantro, grated carrot and crushed pani poori/golgappa.
Add little curd on top.( Optional)

Kiwi and Apple Milk shake

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Its summer time and am here with a tasty and yummy KIWI and APPLE milkshake. Its simple to make and healthy too.
We need:


Kiwi fruits 6
Apple 1 small
Milk 1 1/2 cup
Sugar 1sp(optional)
Ice cubes 4



Method:


Peel the skin of kiwi and apple.
Cut to pieces and blend in a mixer or blender with milk and ice.
Add ice and sugar while blending.
It would be good if u do not add sugar to this milkshake, but if u are having this for 1st time u might not like to have it without sugar.
Am sending this KIWI and APPLE milkshake recipe to Divya's Show Me Your Smoothie
contest.



Avakai pachadi/ Mango pickle

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We need:


Mango 1 large
Oil 2cups
Chilli powder 1 1/2 cup
Methi powder 3sps
Mustard powder 5sps
Salt 3sps( as per ur taste)
Garlic flakes 10


Method:


Wash mango and dry it with clean cloth.
Cut into small pieces and transfer to clean and dry vessel.
Add methi powder,mustard powder, chilli powder and salt.
Chop garlic to small pieces and add to the mixture.
Now add oil and see that add the mango pieces are fully covered with oil.
Oil has to float atleast 1/2 inch above the mango pieces.
Mix well and keep it to a clean place where no one touches the box for 3 days.
3 rd day remove and lid and mix well again. Add salt or oil if required.
This is the process for the mango pickle made for the whole year during the summers.
As my hubby does not like pickles, i made very little quantity for myself.
I love to have this pickle with hot rice.
Can be served with idly, dosa etc.....

Chikudukai tomato curry

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We need:
Chikudukai/ broad beans/surti papdi 2 cupsOnions chopped 1 cupTomato chopped 1 cupGinger garlic paste 1spGreen chillies 2Chilli powder 1spHaldi pinchSalt to tasteOil 3 spsCilantro chopped 1/2 cupMethod:Heat pan and add oil.When oil is hot add chopped onions, green chillies, salt and haldi.Saute for few mits and add ginger garlic paste.When raw smell dissappears add tomato and chilli powder.Now cook till tomatoes are soften and mashed up.Add chopped chikudukai pieces and mix well. Put on lid and cook on low flame.Add some water if needed.Garnish with cilantro and serve.I have served this curry with rice and some veggie sticks on the side to munch with.

Murmura Upma/ Murumurala upma

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We need:
Murmura 4 cups Onion chopped 1/4 cup Carrot chopped 1/4 cup Bell pepper/ Capsicum 1/4 cup Tomato chopped 1/2 cup Curry leaves 4 Cumin seeds 1/4 sp Mustard seeds 1/4 sp Chana dal 1/2 sp Peanuts 1/4 cup Red chillies 2 Chilli powder 1sp Haldi 1/4 sp Salt to taste Cilantro 1/2 cup Lemon juice 1/4 cup Oil 3sps Method: Heat large pan and add oil. Once oil is hot add mustard seeds, cumin seeds, peanuts, chana dal, red chilli and curry leaves. Saute for 2 mits and add chopped onions, carrot, capsicum. Add salt and haldi. Cook for 5 mits and add tomato chopped. Cook till all the veggies are well cooked. Now add chilli powder ad mix well. Now wash the murmura and drain water. Add this washed murmura to the veggies and mix well. Now add cilantro and lemon juice. Serve hot. This measurement serves 2 people.

Jantikalu/ Murukulu/Chakli

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We need:



Rice flour 4cups
Udad flour 1cup
Ajwai 2sps
Cumin seeds 2 cps
Bicarbonate soda 1sp
Salt to taste
Chilli powder 2sps
Melted butter 1/4cup
Oil for deep frying
Chakli maker
Water 2 1/2 cups to 3 cups



Method:



Chakli makers are of different types.
One which i have is as shown below.
Add udad flour, cumin seeds, ajwai, soda,salt and chilli powder to rice flour and mix well.
Now melt butter and add to rice flour. Mix well.
Now add water little by little and make as chapati dough.
Heat oil in a large pan.
Oil should not be too hot or too cold.
Now fill the chakli maker with little amount of the dough.
U can use any mould as u wish.
In the above pic u can see 6 moulds.
I have used the star one to makes these chakli's.
Now press the chaklis directly into the oil and fry.
Be care ful as the oil is hot.
Fry till golden brown and remove.
Enjoy this crunchy and crispy snack with ur tea or coffee.

Potlakai kura/ Snake guard curry

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We need:


Snake guard chopped 2 cups
Onion chopped 1/4 cup( optional)
Red chilli 2
Mustard seeds 1/4 sp
Cumin seeds 1/4 sp
Chana dal 1/2 sp
Chilli powder 1/2sp
Curry leaves 4
Haldi pinch
Salt to taste
Cilantro chopped 1/4 cup


Method:


Peel the skin of snake guardand cut them as rounds with 1/4 inch thick.
Boil them in 1/2 cup water adding pinch of haldi.
Remove and squeeze out excess water for it and keep aside.
Heat pan and add oil.
Now add mustard seeds, cumin seeds, curry leaves, chana dal and red chilli.
Now add lengthwise cut onions, this is optional but i love to add.
Saute for 5 mits and add cooked snake guard pieces.
Mix well and add salt and chilli powder.
Cook for 10mits on medium flame and garnish with cilantro.
Serve hot with roti or rice.

Tindora Curry/ Dondakai senagapappu kura

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We need:


Dondakai/ tindora 15
Chana dal/ senaga pappu 1/2 cup
Ginger garlic paste 1sp
Mustard seeds 1/4 sp
Cumin seeds 1/4 sp
Red chilli 1
Green chillies 2
Chilli powder 1/4 sp
Haldi pinch
Salt to taste
Oil 2sps
Cilantro 1/4 cup


Method:


Heat presser cooker or any small cooker which u have at home.
Add oil and add mustard seeds, cumin seeds, red chilli and chana dal.
Fry for 3 mits and add ginger garlic paste and green chillies.
Saute for 3 more mits and add tindora pieces.
Add haldi, salt and chilli powder.
Mix well and add 1 glass water and presser cook.
Remove lid cook for some more time if water is left out.
Garnish with cilantro and serve hot with rice or chapati.

Mirchi Bajji/ Mirapakai Bajji

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Hello friends,
Am here again with my all time favourite snack Chilli bajji. Specially i love to have this on a rainy day. I guess most of u also like to have this on a rainy day. Today its raining outside and made this lovely snack for me and my hubby, as he also loves this snack. Cant wait to have this but my hubby is not yet home. So thought why dont i post this recipe to my blog befor he come. So friends here goes the recipe.......
We need:





Large bajji mirchi 4
Besan/gram flour 1cup
Vamu/Ajwai 1sp
Tamrind pulp 3sps
Salt to taste
Chilli powder 1/2 sp
Bicarbonate soda 1/4 sp
Oil to deep fry
Chopped onions 1/2 cup
Chat masala 1 sp
Lemon/Lime 1
Roasted peanuts 1/2 cup



Method:



Wash the chillies and make a slit to it from top to bottom just to fill masala into it.
Now make the filling masala.
Take 1sp besan/gram flour add very little salt, ajwai, and tamrind pulp.
Mix well it should be thick not too thin.
Now fill the masala into the slit chillies and keep aside.
Now make the batter for the bajji's.
Add l…

Onion dosa

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We need:


Dosa batter 1cup
Onion chopped 1/2 cup
Green chillies chopped 2sps
Cilantro chopped 1/4 cup
Grated coconut 1/4 cup
Oil


Method:


Heat dosa pan and spread some of the batter on pan and make as dosa.
Now on top of that sprinkle some if the chopped onions,green chillies , grated coconut and cilantro.
After 2 mits turn the dosa to other side and cook for 1 more minute.
Now turn again and fold to half as shown in the above picture.
Serve hot with any chutney as per ur taste.
I have served with coconut chutney and tomato capsicum chutney.

Tomato Capsicum chutney

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We need:


Tomatoes 4
Capsicum 3
Green chillies 6
Cumin seeds 1sp
Garlic cloves 4
Sesame seeds 1sp
Tamrind pulp 1sp
Salt to taste

For Tempering u need:

Cumin seeds 1/2 sp
Mustard seeds 1/2 sp
Udad dal 1sp
Curry leaves
Red chilli 1
Oil 4 sps


Method:


Heat 2 sps oil in pan and add medium size cut tomato and capsicum.
Saute for 5 mits and add garlic, sesame seeds, cumin seeds and gree chillies.
Let them cook till soften.
Now add tamrind pulp, mix weel and let it cool.
Now grind this mixture to thick paste.
Heat small pan and heat oil.
Add mustard seeds, cumin seeds, udad dal, curry leaves and red chilli.
Add this tempering to the chutney and serve with dosa, idly, chapati, and also with rice.

Coconut Chutney

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We need:


Fresh coconut 1 cup
Dalia/ putnalu 1/4 cup
Green chillies 5
Red onion very small 1
Cilantro 1/4 cup
Tamrind pulp 1/2 sp
Ginger 1/2 inch
Salt to taste


For tempering u need:


Oil 2sps
Mustard seeds 1/2 sp
Cumin seeds 1/2 sp
Udad dal 1sp
Curry leaves 6
Red chillies 2



Method:


Grind all the ingredients except tempering ingredients to paste.
Add little water if required.
Now heat small pan heat oil and add mustard seeds, cumin seeds, curry leaves, udad dal and red chillies.
Now add this tempering to the chutney.
Can be served with dosa, idly, vada, pongal etc...