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Showing posts from June, 2010

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.