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Showing posts from 2012

Gutti Vankaya/ stuffed brinjal curry

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I just love this stuffed brinjal curry. Goes well with hot rice. Simple ingredients  makes this dish very easy and tasty. Here is the original recipe with picture. We need:


Brinjal 6
Peanut powder 1/2 cup
Onion paste 1/2 cup
Ginger garlic paste 2sps
Haldi pinch
Chilli powder 3sps
Salt to taste
Oil 1/4 cup
Cilantro chopped 1/2 cup


Method:


Slit brinjals and keep them in water.
Mix peanut powder, salt, chili powder, onion paste,haldi,salt and ginger garlic paste.
Mix the stuffing well.
Heat pan and add oil.
Now stuff the mixture in brinjal and drop each one in oil.
Continue the process with all the brinjals.
Add the left over stuffing into the pan and close with lid.
Cook on low to medium flame only till done.
Garnish with chopped cilantro

Check to see what my fellow bloggers are cooking for BM 23

Dum Aloo( repeat)

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This is one of the Aloo/ Potato recipe which  try to cook atleast once a month. Goes well with poori, roti or any pulao. Here goes the recipe. You can check my original recipe and picture here. We need:

Baby Potato's 8 Onion 1 large Yogurt 3sps Gingar garlic paste 1sp Cilantro 1/4 cup Cashew nuts 10 Cloves 2 Cardamom 1 Hing/ asafetida pinch Garam masala powder 1/2 sp Bay leaf 1 Cinnamon stick 1inch Coriander seeds 1/2 sp Cumin seeds 1/2 sp Haldi / Turmeric 1/ 4sp
Red chili powder 1sp Sesame seeds 1sp Fennel seeds 1sp salt to taste Oil 1/4 cup

 Method:


Boil baby potato's with skin. Keep them aside to cool. In a pan heat 3 sps oil and add cumin seeds, coriander seeds, Cinnamon, cardamom, cloves, bay leaf and fennel seeds. Fry for few minutes and add chopped onions and ginger garlic paste. Cook till onions turn golden brown. Now add cashew, haldi and chili powder. Mix well and keep aside to cool. Now grind this onion mixture into smooth paste adding yogurt. Remove skin of potato…

Tomato rice

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Hello Friends, Firstly Happy Chirstmas to all the bloggers and all my friends. This week's theme for the BM 23 is Special Theme - Revisiting the old with new picture. So for the 1st day its Tomato rice. Check for the original recipe here. We need:

Tomatoes 2 large
Rice 2 cups
Mustard seeds 1/2 sp
Cumin seeds 1/2 sp
Chana dal 1 sp
Curry leaves 6
Red chillies 2
Green chillies 2
Chilli powder 1sp
Haldi 1/4 sp
Salt to taste
Cilantro chopped 1/2 cup
Ginger Garlic paste 1sp
Oil 1/4 cup


Method:


Cook rice and keep aside.
Heat large pan and add oil.
Now add mustard, cumin,chana dal,curry leaves and red chillies.
Saute and add green chillies and chopped tomatoes.
Now add ginger garlic paste, haldi, salt and chilli powder.
Cook till tomatoes are soften and are easily mashedup when you press them with spatula.
Now add cooked rice and mix well.
Look for taste and add salt if required.
Now add cilantro and mix well.
Serve hot as it is or with yogurt(curd)

Check to see what my fellow bloggers ar…

Carrot Dal

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We need:


Carrot pieces  1cup
Moong dal 1cup
Curry leaves 5
Green chili, ginger and garlic paste 1sp
Garlic cloves 3
Cumin 1/2 sp
Mustard seeds 1/4 sp
Udad dal 1sp
Chana dal 1sp
Red chili 1
Haldi 1/4 sp
Salt to taste
Chili powder 1/2sp
Garam masala powder 1/4 sp
Cilantro chopped 2sp
Oil 3sps


Method:


In presser cooker add 1sp oil, chopped carrot and moong dal.
Add haldi and presser cook till done.
In another pan add rest of the oil, mustard seeds, cumin, red chili, udad dal, chana dal and curry leaves.
Saute for few seconds and add ginger, garlic and green chili paste.
Saute till raw smell dissappears.
Mash  dal and carrot with spatula and add it to the pan.
If you want ypu can directly add the dal and carrot mixture without mashing
Mix well and add salt to taste, garam masala and chili powder.
Cook for 5 minutes on medium flame and garnish with chopped cilantro.
Serve hot with rice, roti  or naan.


Check to see what my fellow bloggers are cooking for Blogging Marathon 23.

Carrot Pancake

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We need:


Pancake mix
Egg 1
Milk 1/4 cup
Grated carrot 1/4 cup
Oil/ butter


Method:


Add milk and egg to pancake mix and beat well, so that no lumps are formed.
Now add thinly grated carrots.
Mix well.
Heat pan and spray little oil or butter.
Pour little quantily of pancake mixture on the  greased pan.
Cook on low flame for a minute and flip over.
Cook for another minute and remove.
Continue is process till the mixure is done.
Do not store the remaining mixture as it becomes brown in color after sometime and doesn't taste good if you use it again.
Serve hot with maple syrup and garnish with grated  carrot.

Check to see what my fellow bloggers are cooking for Blogging Marathon 23.

Carrot cupcakes

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For this weeks BM I choose to cook with Carrots. My kids love carrots. So I try to cook as many varieties as I can with Carrots. Today's recipe is simple and yummy carrot cupcakes. Hers goes the recipe............

We need:

Cake mix 1 pkt
Eggs 3
Oil 1/2
Water 1cup
Grated Carrot 1cup


Method:

Add eggs, water and oil to cake mix and blend well.
Add thinly grated carrots to the cake mix and fold well.(do not blend)
Add 3/4 of the cupcake moulds.
Bake on 350 degrees F for 25minutes.
To check if the cake is completely baked, take a knife or toothpick and drop it in the middle of the cupcake. If the knife comes out clean that means its completely done.
If not bake for another 5 to 10minutes.
Thats it simple and yummy cake is ready to serve.


Check to see what my fellow bloggers are cooking for BM 23

Puff Pastry

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We need:


Puff pastry sheets 2
Cherries 1/4 cup chopped
Strawberry jam 4sps


Method:


Puff pastry sheets are available in the frozen section of  any grossery store.
Let pastry sheets come down  to room temperature.
Cut each sheet to 3/3 inch sheet like a square.
Preheat oven to 350 degrees F.
Spread  little jam in the middle  of the sheet and few cherry pieces on the top.
Fold the pastries as shown below.
Place each pastry on the greases baking tray and bake them for about 20minutes.
Remove from oven and let them cool.
Serve as a snack or as a dessert.

Check to see what my fellow bloggers are cooking for BM 23.

Fruit and Nut cake

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We need:


Yellow cake mix
Eggs 3
Water 1 cup
Oil 1/2 cup
Cashew nuts  10 chopped
Tooty fruity / cherries 1/4 cup


Method:


Just follow the instructions as on Cake mix by adding 3 eggs, oil and water.
Mix well with blender or hand mixer.
Add little all purpose flour to cherries and chopped cashews.
Preheat oven to 350 degrees F.
Mix these in cake mix and fold well.
Grease the cooking tray and transfer the mix into it.
Bake for 30minutes.
Just to see if the cake is fully bakes poke a knife or toothpick into the cake.
If the knife comes out clean, then the cake is ready.
Let it cool to serve.

Checkto see what my fellow bloggers are cooking for BM 23.

Moon Biscuits

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December is the month to celebrate Chirstmas and New year. People usually bake cookies, cakes etc.... I remember one of friend's mom used to make these Moon biscuits at home. She used to get those biscuits after the Chirstmas holidays to school. Everyone used to be eagerly wait for her. Here is the recipe for the lovely  moon biscuits. We need:

Maida / All purpose flour 1cup
Powdered sugar 1/2 cup
Unsalted butter 1/ 2cup


Method:

Melt butter and add sugar powder and maida.
Mix well to make a dough.
Grease the tray or place and spread the dough pressing with ur hand to approximately 1/2 inch thick.
Take a small glass and cut the biscuits into half moon shape. Place each piece on a greases baking tray.
Preheat oven to 350 degrees F.
Bake the biscuits for 15 to 17 minutes.
Remove and let them cool.
Store in air tight container.

Check to see what my fellow bloggers are cooking for Blogging Marathon 23.

Rasmalai

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We need:


Whole Milk 1/2 Gallon
Sugar 2 cups
Saffron 2 pinches
Almonds 1 sp chopped
Cashews 1sp chopped
veniger or lemon juice 3 sps



Method:



Heat large pan and add milk.
Bring it to boil  and add  lemon juice.
U have to break the milk.
When u see all the water on the top switch off the stove and let it cool.
Once its cooled take a muslin cloth or  any normal cloth.
Drain all the water and sqeeze the cloth tight so that all the water drains out.
Now transfer it to different bowl and add sugar.
Just with ur potato masher mash it so that sugar is completely mixed.
Put this mixture in fridge for about 1 hour.
Take out from fridge and make small patties of it.
If u r unable to make patties it means that there is still water in the mixture which u need to drain off.
Boil 1 cup of milk along with saffron.
Now add the patties in milk and cook for 5 minutes.
Now in a serving bowl place the rasmalai patties and pour the milk on top.
Garnish with chopped almonds, cashews and pista.
Let it cool …

Karanji

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Karanji is a deep fried dumpling with a filling of grated coconut sweetened with sugar and flavoured with powdered cardamom seeds. It is also known as Kanavale. It is one of the popular sweets prepared for Diwali celebrations.
We need:


Maida / All purpose flour 1 cup
Sooji 1/4 cup
Oil 2sp
Salt pinch
Powdered sugar 1cup
Cashew and Raisins 1/4 cup
Grated coconut 1cup
Elachi powder 1/2 sp
Poppy seeds 2 sps
Oil for deep frying


Method:


Add sooji, salt and oil to all purpose flore and mix well.
Now add warm water to make a stiff dough.
Knead well and keep aside for 30mins.
To make filling dry roast poppy seeds.
Now add grated coconut, poppy seeds, elachi powder, broken cashew, raisins to powdered sugar and mix well.
Now take little dough to make a small size poori.
Apply little milk or water to the edges of poori.
Now fill a spoon full of the coconut filling.
Now close the poori gently to make a dumpling.
Make all the dumplings and keep aside.
Meanwhile heat oil for deep frying.
Drop 2 to 3 …

Ariselu / Athirasam

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Hello friends. Back with another edition of Blogging Marathon. For the first week I choose to cook Traditional Dishes. Made Ariselu for this year's Kartika Pournami. Could not make the perfect ariselu but the taste was very good. Will update the perfect pic when i make them again. Here goes the recipe
We need:

Rice 2 cups
Jaggery 1 cups
Ghee 4sps
Oil for deep frying
Elachi powder 1/4 sp


Method:


Soak rice over night and drain the water.
Let the rice dry for 30minutes.
Now make a fine powder wiht the rice.
Meanwhile heat pan and add grated jaggery and 1/4 cup water.
Add elachi powder.
The syrup has to be 1 string consistancy.
Remove form heat and add rice flour little at a time and mix well.
Finally add ghee and mix well.
Heat oil for deep frying.
Take a plastic apply little oil or ghee to the plastic sheet.
Take  small size dough made with rice flour and jaggery.
Press with ur fingers firmly to make a round pattie.
Do not make too thin.
Deep fry in oil till golden brown.
I couldno…

Chum Chum

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Today's recipe is a traditional bengali sweet that is also  popular in Pakistan, India and bangladesh. It comes in a variety of colors, mainly in pink, white, yellow. Usually garnished with pista, cream or coconut flakes.

We need:


Milk 4 cups
Lime/lemon juice 1/4 cup
Sugar 3 cups
Water 5cups
Food color pinch


Method:


Boil milk on medium heat.
Keep stiring milk during boiling process so that it does not  stick at the bottom.
Now add lemon juice and stir well.
Switch off stove  and keep stiring.
Now you can see paneer forming on top leaving water.
Now strain water using cheese cloth or muslin cloth.
Wash the paneer with water so that lemon juice smell disappears.
Remove all the water from paneer so that it forms a soft dough kind of paneer.
Now keep pressing with your palm to make a smooth texture.
Add color to paneer and mix well.
Now make small balls and keep aside.
Heat large sauce pan add water and let it boil.
Now add sugar and let it melt in the water.
Once the sugar melts add p…

Aloo Carrot Posto

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We need:

Potato 3
Carrot  2
Poppy seeds/ posto 1/2 cup
Green chilies 4
Oil 3 sps
Salt to taste
Haldi 1/4 sp
Chili powder 1/2 sp

Method:

Soak poppy seeds in hot water for 30minutes.
Then  grind to smooth paste.
Peal and chop carrot and potato into bite size pieces.
Heat oil and add potato and carrot pieces.
Fry for 3 minutes and then add slit green chilies.
Fry for another 3 minutes and then add poppy seeds paste.
Also add haldi, salt and chili powder.
Saute and add little water.
Cook on medium heat till done.
Serve hot with roti or rice.


Check to see what my fellow bloggers are cooking for Blogging Marathon # 22

Sandesh

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We need:


Milk 2 cups
Lime/ lemon juice 4sps
Sugar 1/2 cup
Dry fruits/ cherries for garnishing.


Method:


Boil milk on medium heat.
Keep stiring in between. Once milk comes to boil add lime juice.
Stir for a minute and switch off the flame.
Keep stiring, when u see paneer forming on top remove and strain to remove the water.
Use muslin cloth or thin cotton cloth to strain water.
Wash the paneer with cold water to remove the lime/ lemon smell.
Squeeze all the water.
Now transfer this paneer to plate and rub it with your hands for 5 minutes.
Now add sugar to it and mix well for another  5minutes.
Heat pan and cook this paneer on low flame for 3 minutes.
Remove immediately  from flame so that it does not become crumbly.
Let to cool, again rub the paneer with your palms to make smooth dough.
Make small balls of any size.
Garnish with dry fruits or cherries, its up to your taste.
Serve.


Check to see what my fellow bloggers are cooking for Blogging Marathon # 22

Senagapappu Kobbari / Split Chanadal with coconut

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This recipe is one of my favorite recipe which my mom makes.Good to go with any type of naan, roti or even rice. Adding crushed garlic gives this dal a very special taste and flavor.Here goes the recipe....


We need:

Split chana dal  1cup
Onion sliced 1/4 cup
Green chilies slit 3
Freshly grated coconut 1/2 cup
Mustard seeds 1/4sp
Garlic cloves 3
Cumin seeds 1/4 sp
Udad dal 1/4 sp
Curry leaves 4
Red chili 1
Oil 3 sps
Haldi 1/4 sp
Chili powder 1/2 sp
Salt to taste


Method:


Soak chana dal for 2 hrs and wash throughly.
Add enough water to presser cook.
Make sure the dal has to be grainy  after cooked. Do not mash the dal after done.
Heat pan add oil and add cumin, mustard, curry leaves, udad dal and red chili.
Saute and add slit green chili , crushed garlic and sliced onions.
Saute till onions turn light brown.
Now add dal without water.
Also add salt, haldi and chili powder.
Mix well and let it cook for 2 minutes on low flame.
Now add grated coconut and cook further on low flame for 5 minut…

Veg Biryani with Butter Paneer

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It has been soo much fun doing BM#11 with a theme Lunch boxes. Can't believe its already 7th day.Will be back tomorrow with another theme. Till then be happy and keep smiling. Today recipe is Veg biryani with butter paneer. Here is the recipe.....

We need:


Basmathi rice 2 cups Mixed veggie's 1 cup Onion 1 small Potato 1 small Chopped cilantro 1 cup Chopped mint leaves 1 cup Curry leaves Cinnamon 1 inch stick Cloves 3 Cardamom 2 Bay leaf 2 Garam masala powder 1/2 sp Biryani masala 2 sps Curry leaves 4 Ginger garlic paste 1 sp

Method:

Heat oil and add whole garam masala and saute for 2 minutes. Now add Chopped onion and curry leaves. Fry till golden brown and add mixed veggies( peas, carrot, corn, bean, cauliflower) Also add potato pieces. Cook for 5 minutes and add chopped cilantro and mint leaves. Now add washed rice without water, garam masala powder, biryani powder and salt. Mix well and fry the rice for 5 to 7 minutes. Now transfer this rice to electric rice cooker and add …

Chickpea Pulao

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We need:


Chickpeas 1cup
Onion small
Green chilies 4
Ginger garlic paste 1sp
Chili powder 1sp
Garam masala 1sp
Cinnamon 1 inch stick
Cardamom 2
Bay leaf 1
Cloves 3
Jeera / Cumin 1sp
Curry leaves 6
Salt to taste
Oil 4sps
Cilantro chopped 1/2 cup
Mint leaves 1/2 cup
Basmathi rice  2cups


Method:


Soak chickpeas over night and presser cook till done.
Heat pan add oil, add whole garam masala , jeera and curry leaves.
Saute till they turn light brown.
Now add sliced onions and slit green chilies.
Saute and add ginger garlic paste.
Cook till onions turn golden brown.
Add Boiled chana and washed rice.
Also add Chili powder,  garam masala, salt, cilantro and mint leaves.
Saute for 5 minutes and add 31/2 cups water and mix well.
Cover and cook till done.
After adding water you can even transfer everything to electric rice cooker or presser cooker to cook further.
Serve hot with any kurma or raita.
I have served this pulao with Dum aloo.


Check to see what my fellow bloggers are cooking for Blogging …

Chickpeas Sundal

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Back with another season of Blogging marathon. Cant believe its already 22nd edition. It was a lovely journey posting  recipes and knowing different recipes from other bloggers. Thanks you soo much Srivalli for the BM. This week I choose cooking with chickpeas as whole as my theme. Am here with the 1st day recipe  and that is Chickpeas Sundal. Here goes the recipe.....

We need:

Chick peas 1 cup
Grated fresh coconut 1/2 cup
Mustard seeds 1/4sp
Cumin seeds 1/4 sp
Udad dal 1/2 sp
Red chili 3
Curry leaves 10
Salt to taste
Oil 4sps.


Method: 


Soak chick peas over night and cook in presser cooker.
Drain water and keep aside.
Heat oil in pan and add cumin, mustard, red chili, Udad dal and curry leaves.
Now add boiled chickpeas and mix well.
Add salt to taste and grated coconut.
Cook for 5 minutes on medium flame.
Sundal is ready to serve.


Check to see what my fellow bloggers are cooking for BM#22. 

Bobbarlu Vada/ Black eye bean Fritters

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We need:


Bobbarlu/ black eye bean 1cup
Onion 1 small
Green chilies 3
Ginger 1inch long
Cumin seeds 1sp
Cilantro 1/4 cup
Salt to taste
Oil for deep frying


Method:


Soak beans over night.
Drain water and transfer them to mixer or grinder.
Add onion pieces, green chili, ginger, cilantro, cumin and salt.
Grind it the thick paste. (Do not add water)
Heat oil for deep frying.
Now take little quantity of the bean mixture and flatten them with your hand.
Or else you can take a plastic cover apply little water to it and add some bean mixture and flatten with your hand.
Remove and drop them in oil.
Fry the vada's till nice and crisp.
Serve hot with any chutney or pickle.

Check to see what my fellow bloggers are cooking for BM 21.

Mini Kaaja

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We need:


Maida/ all purpose flour  1 cup
Ghee/ butter  1/4 cup
Oil for deep frying
Sugar 1 cup
Water 3/4 cup
Baking powder 1sp
Honey 3sps


Method:


Add baking powder and ghee to maida and mix well.
Now add water to make a smooth dough as chapati dough.
Keep aside for 15minutes.
Meanwhile add water to sugar and make sugar syrup.
Syrup has to be little thicker than the gulab jamun syrup.
Once the syrup is done switch off stove and add honey.
Mix well.
Heat oil for deep frying.
Divide the dough to 2 parts and make a thin chapati with both of them as.
Dont worry if its going to be a large one.
Now apply little ghee or butter on top of 1 chapati and place the other chapati on top of it.
Same way apply ghee on the chapati and roll the chapati slowly.
Make sure there is no gap between when rolling.
Now cut small pieces with knife and keep aside.
Using roller pin flatten the pieces  and deep fry till crisp and brown.
Add the fried kaaja's directly into the syrup.
Let them rest in syrup for a…

Coconut Ladoo/ kobbari ladoo with Condensed Milk

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Firstly Happy Navratri to all my dear friends. Festival season has started and every one is ready to cook different types of sweets. Usually we offer coconut to god/ godesses during festivals, and we endup with lots of coconuts at home. To use these coconuts in a better way I have a very simple and easy ladoo recipe. Its coconut ladoo. Usually we use sugar in all the sweets we make. But here am using condenced milk instead of sugar. So here goes the recipe for all of you.                                                    We need:

Grated coconut 2cups
Condenced milk 1 can ( 14oz)
Elachi powder 1/4 sp
 Cashew nuts 1/4 cup
Raisins 1/4cup
Ghee 4sps.                                                                                                        


Method: 


 Heat pan and add 2sps ghee.
Add chopped cashew nuts and raisins.
Sauté for a minute and transfer to another plate.
In the same pan add rest of the ghee and add grated coconut.
Sauté for 4 to 5 minutes.
Keep stiring in between s…

Poha Upma

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We need:


Poha 2cups
Capsicum 1/2 cup Carrot 1/2 cup Onion 1/2 cup Green chillies 3 Beans 1/4 cup Corn 1/4 cup
Chilli powder 1/2 sp Haldi 1/4 sp Curry leaves 10 Red chilli 2 Mustard seeds 1/4 sp Cumin 1/4 sps Udad dal 1/4 sp Cilantro 1/4 cup lemon juice 5 sps salt to taste Oil 3 sps

Method:
Cut all the veggies to small pieces. Heat oil in pan and add mustard seeds, when they crackle add cumin, red chilli, curry leaves, udad dal and green chilli. Saute for few seconds and add veggies. Fry them for 5 to 8 mits. Wash the poha and add to the veggies. Now add salt, chilli powder and haldi. Cook for 5mits and garnish with cilantro. Before serving add lemon juice. This serves upto 4 people.

Tip:
Do not soak the poha in water, just wash and drain the water.

Check to see what my fellow bloggers are cooking for Blogging Marathon 21.

Idly Upma

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We need:


Idly 6
Chopped carrot 1/4 cup
Peas 1/4 cup
Lemon juice 2sps
Chopped cilantro 1/4cup
Mustard seeds 1/4sp
Cumin seeds 1/4sp
Chand dal 1sp
Udad dal 1/2sp
Red chili flakes 1sp
Curry leaves 6
Roasted peanuts 1/4cup
Oil 3 sps
Haldi
Salt to taste


Method: 


Chop half of the idly's to small pieces and crush  rest of idly's.
Heat pan add 3 sps oil and add mustard seeds, cumin seeds, chana dal, udad dal, curry leaves and red chili.
Saute for few seconds and add carrots and peas.
Saute for 2 minutes and add roasted peanuts.
Now add idly pieces and add salt to taste.
If u like you can crush the idly's too instead of pieces.
Add very little haldi and red chili flakes mix well.
Now add chopped cilantro and  mix.
Switch off stove and add lime/ lemon juice.
Mix well and serve hot.


Check to see what my fellow bloggers are cooking for Blogging Marathon 21.

Vermicelli Upma

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We need: 


 Bambino vermicelli  2 cups
 Hot water 1 1/2 cup
Sliced onions 1/4 cup
Chopped carrot 1/2 cup
Green peas 1/4 cup
Green chilies 3
Cashew nuts 10
 Curry leaves 6
Chand dal 1sp
 Mustard seeds 1/2sp
 Cumin seeds 1/2 sp
 Salt to taste
 Oil  4sps                                                                                            


Method:


Heat pan add 1sp oil and roast vermicelli till light brown in color.
In another pan add rest of the oil and add Chana dal, mustard seeds, cumin seeds, curry leaves, cashew nuts and sauté for few seconds.
Now add onions, carrot and peas.
Cook for few minutes and add roasted bambino vermicelli.
 Mix well and add 3/4 of the hot water and salt.
Mix and cook on low flame for 5minutes.
Now add rest of the water and cook further till done.
 Garnish with chopped cilantro and serve hot.

Check to see what my fellow bloggers are cooking for Blogging Marathon 21.

Masala Dal

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We need:

Masoor dal 1cup
Tomato 2
Chopped cilantro
Cumin powder 1/2 sp
 Green chilies 6
Red chili powder 1sp
Haldi 1/2 sp
Salt to taste
Mustard seeds 1/4 sp
Cumin seeds  1/4 sp
Red chili 2
Curry leaves 3
Udad dal 1/4 sp
Hing 2 pinches
Oil 3 sps


Method:

Wash and cook masoor dal in presser cooker.
Meanwhile make masala for the dal.
Grind 1 tomato,cumin powder, green chilies, haldi to smooth paste.
Once the dal is cooked mash it with spatula and add the masala paste.
Also add chopped tomato, salt, chili powder and 1 cup water.
Cook further till tomato pieces are soft.
Now add chopped cilantro and mix well.
Make tempering adding mustard, cumin, udad da,. curry leaves and red chili to oil.
Add the tempering to cooked dal and serve hot with rice or roti.


Check to see what my fellow bloggers are cooking for BM # 20.

Kandi Kattu

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We need:


Toor dal 1cup
Sliced onions 1/4 cup
Chopped cilantro 1/4 cup
Slit green chilies 2
Cumin 1sp
Garlic cloves 3
Red chili 1
Udad dal 1/2 sp
Mustard seeds 1/4 sp
Curry leaves 3
Oil 2 sps
Chili powder 1/4 sp
Haldi 1/4 sp
Salt to taste


Method:


Cook toor dal and mash it.
Add 2 cups water to cooked dal.
Also add sliced onions, green chili, salt, haldi and chili powder.
Crush garlic and cumin together and add to dal.
Now cook further till dal becomes half of it.
Do not too thick this dal/ kattu  has to be watery.
Finally add chopped cilantro and mix.
Now make tempering adding cumin, red chili, udad dal, mustard and curry leaves to oil.
Add this tempering to dal and serve hot with rice.

Check to see what my fellow bloggers are cooking for Blogging Marathon 20.

Palak dal

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We need:


Yellow moong dal 1cup
Palak/ spinach  chopped  2cups
Onion chopped 1/2 cup
Tomato chopped 1 cup
Cilantro chopped  1cup
Salt to taste
Haldi 1/4 sp
Chili powder 1sp
Green chilies 2
Red chili 1
Udad dal 1/2sp
Mustard seeds 1/2 sp
Cumin seeds 1/2 sp
Curry leaves 6
Garlic cloves 4
Oil 3sps


Method:


In a presser cooker add washed dal, chopped, spinach, onion, tomato, cilantro, green chilies, 2 garlic cloves, haldi and enough water to cook.
Once done remove and mash the dal with spatula.
Add salt and little water to cook further.
Dal should not be too thick or too watery.
Now make tempering adding mustard seeds, cumin, red chili, curry leaves, and crushed garlic to oil.
Add this to dal and transfer to serving bowl.
Serve hot with roti, rice or naan.


Check to see what my fellow bloggers are cooking for BM #20

Sweet Shells / Teepi Gavvalu

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We need:

Maida/ All purpose flour 2 cups
Sugar 1 cup
Salt pinch
Butter 3sps
Oil for deep frying

Method:

Melt butter and add to maida.
Also add salt and mix well.
Now add water to make stiff dough.
Keep aside for 5 minutes.
Heat oil for deep frying.
Now make very small balls from the maida dough.
Take a fork and place on the plate or on kitchen platform.
Take a ball of maida and press along the fork to make as shells.
You can see the fork marks on the shells now.
Deep fry these shells till golden brown.
In another pan add sugar and 1/3 cup of water.
Once you see bubbles in the syrup add the fried shells and rest them for 15 minutes.
Remove and let them cool.
Sweet shells are ready to serve.

Check to see what my fellow bloggers are cooking for Blogging Marathon# 20

Undrallu

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Hi friends,
Wishing everyone a very Happy Ganesh Chaviti. Today's dish is one of the lord Ganesha's favorite one. Here goes the recipe.....
We need:

Raw rice 1cup Salt pinch Water 2 1/2 cups Chana dal 1/4 cup Oil/ ghee 2 sps

Method:

Soak rice and chana dal separately for 30minutes. Drain water and grind the rice to course powder. In apan heat 2 spoons oil or ghee and add chana dal. Also add rice powder and mix well. Add salt and water. Cook till done. Let it cool for few minutes and make them to small balls.

Check to see what my fellow bloggers are cooking for BM # 20

Rava Ladoo

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We need:

Sooji rava 2 cups Sugar 1 1/2 cup milk 1/4 cup Elachi powder 1/4 sp Cashew nuts 10 Raisins 15 Dry coconut powder 1/4 cup Ghee 3 sps

Method :
Heat pan and add ghee add cashew nuts and Sauté till cashew turn slight brown. Now add raisins and sauté till they puff up. Transfer to any bowl and add Sooji into the pan, sauté for 2 minutes and add coconut powder. Now cook till light brown color. Switch off flame and add sugar. Also add elachi powder and mix well. Add cashew and raisins to this mix. Now slowly add very little milk to the rava to make ladoo. Do not add all the milk at a time. Make ladoos when the mixture is hot. Can be stored till 10 days in a air tight container.

Check to see what my fellow bloggers are cooking for Blogging Marathon# 20

Onion Samosa

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This is one of my fav snack item. I still remember my dad used to get these samosa's on sunday for snack time. And we sisters used to fight for them. Was thinking to make these for a very long time, got to make now for the BM 20 under cooking with onions. This a a recipe of Vah chef from Vahrehvah.com. Just followed all the directions for there. And they turned out super good. We need:

Wheat flour 1cup All purpose flour 1cup Poha 4SPS Large onion thinly sliced 1cup Chili powder 1 sp Salt to taste Oil for deep frying Chat masala 1sp Chopped cilantro 1/2 cup

Method

In a bowl add wheat flour, maida, salt, 1sp oil and mix well with water. Make it a smooth dough. Keep aside for 30minutes. In a mixing bowl add poha, sliced onions, chat masala, chili powder, salt, and cilantro. Mix well and keep aside. After 30minutes make the dough into 6 portions. Take portion and roll it very thin. Cook it on tava/ pan for 15 seconds on each side. Now cut the roti into rectangular shape( about 4/ 2inch size) Take 2 s…

Onion Rings

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We need:

Onions 1 large Corn flour 3sps Maida/ all purpose flour 5 sps Salt to taste Chat masala 2sps Black pepper powder 1/2 sp Bicarbonate soda pinch Oil for deep frying

Method:

In a bowl mix corn flour, maida, salt, pepper powder and soda. Add water to make smooth batter as you make for any bajji. Cut onions into rounds and separate each of them. Heat oil for deep frying. Once the oil is ready for frying, dip each onion ring into the batter and deep fry till crisp or golden brown. Sprinkle little chat masala on the fried onion rings and serve hot.

Check to see what my fellow bloggers are cooking for Blogging Marathon # 20.

Stuffed Onion Masala

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We cannot think of making any Indian curry with out Onions. Onions play a very important role in our Cuisine. Since the day Valli announced this theme cooking with Onions, Onions as the main ingredient, I was thinking what to cook for this theme. Today while I was making stuffed brinjal curry got a thought why not make the stuffed onion curry instead of brinjal. And it was a big hit. We all liked it. Here is the recipe.......

We need:


Sambar Onions 6 Roasted peanut 1/4 cup Onion 1 small Ginger garlic paste 1sp Chili powder 2sps Haldi 1/4 sp Salt to taste Oil 3sps Chopped Cilantro 2sps

Method:

Peel the skin of sambar onions and keep aside. Make a slight slit in between to fill the stuffing. Make a paste with small onion and peanuts. Add chili powder, salt, haldi and ginger garlic paste to make the stuffing. Now fill this stuffing in each onion. Heat a pan and add oil. Once the oil is heated up add the stuffed onions and the remaining masala. Cook on medium flame till it you see oil separating. Garnish w…

Chicken Kurma

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We need:

Chicken boneless / with bones 1 pound Onion 1 medium Tomato 1 medium Cinnamon stick 1 inch Cardamom 2 Cloves 4 Poppy seeds 2sps Ginger garlic paste 1/2 sp Dry coconut powder 2sps Cumin seeds1 sp Coriander seeds 1sp Chopped cilantro 1/4 cup Curry leaves 6 Green chilies 2 Haldi 1/4 sp Oil 4 sps Salt to taste

Method:

Dry roast cumin, coriander seeds, poppy seeds, whole garam masala and dry coconut. Make this to smooth paste adding onion. In a presser cooker heat oil and add curry leaves and green chilies. Saute for few seconds and add masala paste. Cook till the raw smell leaves. Now add chicken and mix well. Also add haldi and salt to taste. Fry for 2 minutes and add chopped tomato and very little water. Mix well and presser cook till 3 whistles. Cook further with out lid if any excess water is there. Garnish with chopped cilantro and serve. Good to go with rice or chapati.
Sending this recipe to Srivalli's 30 minute meals mela
Check out the Blogging Marathon page for the other Blogging Marathoners d…

Egg Noodles

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Chinese is one of our families favorite food. Chinese cuisine is very simple to make and tasty too. Today's recipe is egg noodles which can be taken during lunch ,dinner or as a mid day snack too. Can be made in under 30minutes too. Here goes the recipe..... We need:


Rice noodles 1 pkt
Eggs 3 Yellow capsicum 1 Green capsicum 1
Carrot 2 Onion 1
Garlic cloves 2 Chilli garlic sauce1 1/2 sp Soy sauce 2sps Chilli flakes 1/2 sp Ajinomoto 1sp Oil 3sps Water to boil noodles Salt to taste

Method:


In a large pan boil water add some salt and 1sp oil. When water starts boiling add noodles and cook till they r soft. Drain water and keep aside. Meanwhile in other pan heat oil and add crushed garlic, carrot, capsicum,onion which r cut into lengthwise. Saute them for 3 mits and add eggs. Scrumble the eggs and cook. Now add all the sauces, salt, chilli flakes and ajinomoto. As u cooked the noodles and kept aside, they mush have stuck to each other. so wash the noodles with cold water and add to the veggies in the pan…

Egg Pulusu

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Back with another theme for the 19th edition of BM. This week I choose 30 minute meals. Some yummy and delicious dishes which can be made in 30minutes. For the first day I made egg pulusu. Egg curry which is sweet and tangy. Kids love to have this curry as its sweet and not much spicy. Goes well with white rice and the combination for this curry is sweet rasam.

We need:
Eggs 4 Onion 1 medium Green chilies 2 Curry leaves 4 Chili powder 1/2 sp Haldi 1/4 sp Salt to taste Jaggery grated 3sps Oil 4 sps Chopped cilantro 1/4 cup Tamarind juice 1/4 cup Coriander powder 1/4 sp Cumin powder 1/4 sp


Method:

Boil eggs and peel the shell off.
Meanwhile heat oil in a pan and add chopped onion, curry leaves and slit green chilies. Fry for few minutes or till golden brown. Now add tamatind juice, coriander, cumin powder, salt, haldi and chili powder. Mix well and add some water. Bring it to boil. Now add grated jaggery and boiled eggs. Cook further till water evaporated. Finally add chopped cilantro. …

Chocolate Chip Cookie

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For the third day I choose Eggless Chocolate chip cookies. As valli said they tasted yummy with milk. My kids loves the most. The only difference in the look is the cookies which I baked are little bigger in size. Here is the original recipe.

We need:

All Purpose Flour 1 cup Butter 1/4 cup White Granulated Sugar 1/4 cup Brown Sugar 1/4 cup Yogurt 2 tsp Vanilla Essence few drops Baking Soda 1/4 tsp Chocolate chips - 1/2 cup

Method:

How to Bake eggless Chocolate Chip Cookies Sieve the flour along with baking soda and a pinch of salt.
In a bowl, take the butter and sugars and cream together well till it peaks.
Next add the vanilla essence, yogurt and beat until creamy. Then add the flour to the butter mixture and mix it well.
Next add the chocolate chips and mix well.
Refrigerate for 30 minutes. Preheat oven to 185C.
Once done, remove the dough and make lemon sized balls out of the dough and place 2" apart on a greased baking tray.
Flatten each ball with a fork or spoon. Bake fo…

Badam Burfi

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This is one if the sweet I was planning to cook for a long time. Always used to think all the burfi's and katli's are very difficult to make. But Valli made it soo simple that even a 6yrs old wanted to make this yummy burfi. There is slight change in this recipe to the one Valli made. You can find the original recipe here.


We need:

Badam powder 1 cup Milk powder 1/2 cup Milk 2 tbspn Powdered Sugar 3/4 cup Crated coconut 3sps
Method:

How to make Badam Katli in Microwave Powder the almonds in a mixer along with it's skin. Similarly powder the sugar also. In a microwave safe bowl, mix all the ingredients with milk. Microwave for 2 minutes, remove and stir. Repeat the process for 1 more minute When you remove at this stage, the mix will turn dry and starts frothing on the surface. Remove from the Microwave. Keep mixing with a laddle for 3 more minutes. It gets dried in the heat trapped in the mixture. Allow it to cool for 5 mins. After cooling for 5 minutes the mixture somewhat got dried …

Shahi Matar Capsicum kurma

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Hi Friends,
Am back with a yummy dish from Srivalli's blog. Today's theme is cooking from BM blogs. I was soo happy when Valli announced this theme. I have bookmarked soo many dishes from her blog that even if valli announces this theme for 1 month it wouldnot be enough. So I have selected 3 yummy and delicious dishes from her blog one if it is Shahi matar capsicum sabji. You can find the original recipe here.


We need:

Onions chopped 1 cup Capsicum, chopped 1/2 cup Peas 1 cup Oil 2 tbsp Cashew nut paste 1/4 cups Green chilies 2 medium Cream 1/4 cup Tomatoe puree 11/2 cup Ginger Garlic paste 1/2 tsp Butter 1 tbsp Red Chili powder 1 1/2 tsp Salt to taste Sugar 1/4 tsp Cumin seeds 1/2 tsp

Method:


Soak the cashew nuts in water for 10 mins and grind to a smooth paste. In a non stick pan, add 1/2 tsp butter and saute the peas and capsicum for 5 minutes or till done. Remove and keep it aside. In the same pan add oil, add the whole Cumin seeds. When it splutters, add the onions and sugar. Fry till th…

Mamidi Chepala Pulusu / Tangy fish curry with mango

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Usually fish pulusu means its cooked with tamarind pulp. Recently came to know from a friend that its also cooked with mango. Then I gave it a try with raw mango and it tasted awesome. Something different from the regular pulusu( gravy). Here is the recipe.....
We need:

Tilapia pieces 8 Onion 1large Tomato 1large Green chilies 4 Curry leaves 6 Raw mango pieces 1 cup Fenugreek seeds 1/4 sp Tamarind pulp 1 sp Chili powder 2 sps Haldi 1/2 sp Ginger garlic paste 1 1/2 sp Cumin powder 1sp Coriander powder 1sp Garam masala 1/4 sp Chopped cilantro 1/4 cup Salt to taste Oil 1/4 cup

Method:

Wash the fish pieces well and marinate with little salt, haldi and 1sp chili powder. In a small pan dry roast fenugreek seeds and make a powder out of it. In a wide pan heat oil and add curry leaves, slit green chilies and saute for a minute. Now add chopped onions( tastes better if u add onion paste) and cook till golden brown. Meanwhile in a different pan heat 2 sps oil and fry the marinated fish for …