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Showing posts from July, 2012

Maggi Noodle Pakoda

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I still remember after coming from school or after play time my mom used to make maggi noodles. Sometimes we used to make by ourselves as its very easy to make. When Valli announced the theme" Warm food to beat rain", I thought of making maggi noodles. But then thought why not make something different from this noodles. So here I am with yummy and crispy maggi noodles pakoda.
We need:

Maggi noodles 1 pkt Chopped cilantro 1/4 cup Onion 1/4 cup cut lengthwise Frozen corn 3sps Frozen cut beans 4sps Salt to taste Oil for deep frying Besan 1/2 cup Rice flour 1/4 cup

Method:

Boil water and add maggi noodles and masala powder. In a mixing bowl add chopped onion, corn, beans, cilantro, besan, rice flour, salt and cooked noodles. Mix well, add very little water if required. Heat oil for deep frying. Drop little quantity of noodle mix into oil to fry. Fry till golden brown or crisp. Serve hot with ketchup.
Linking this recipe to kitchen-chronicles-only-vegan event hosted by Vardhini. Also linking thi…

Mixed Veg Pakoda

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We need:

Bell pepper/ Capsicum 1 Onion 1 medium Carrot 1 Potato 1 Cabbage 1cup Curry leaves 10 Cilantro chopped 1/2 cup Besan 1cup Rice flour 1/2 cup Salt to taste Chili powder 1/2sp Haldi 1/4 sp Oil for deep frying Chat masala 1sp


Method:

Chop bell pepper, carrot, cabbage and onions into long strings. Add besan, rice flour, salt, haldi, chili powder,curry leaves and cilantro. Mix well. Add little water if needed. Do not make smooth paste of this mix. Heat oil for deep frying. Drop little quantity of the mix into oil to make padoka's. Fry till golden brown or crisp. Sprinkle little chat masala on top before serving.


Sending this recipe toJCO event hosted by Sayantani
Also sending this recipe to Gayathri's WTMLevent.

Sending this recipe to Kitchen Chronicles-only vegan hosted by Vardhini
Also sending this recipe to Valli's Kids Delight hosted by Pradhya for this month




Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#18

Corn Carrot Vada

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Its monsoon season and who dosen't want to have hot and spicy snacks like bajji, vada etc.. Its the 4th week of BM 18 and my theme for the week is "Warm Food to beat the rain". Today's recipe is corn and carrot vada. Here is the recipe......
We need:



Frozen corn 2cups Grated carrot 1 cup Boiled and mashed potato 1 cup Chopped green chili 1/2sp Chopped cilantro 1/2 cup Chopped curry leaves 2sps Salt to taste Gram flour 1/2 cup Rice flour 1/2 cup Oil for deep frying

Method:

Cook the corn in boiling water for 5 minutes. Strain water and crush them in food processer( do not make paste) Add this to mixing bowl. Add mashed potato, grated carrot, Chopped cilantro, curry leaves, green chilies, salt, gram flour and rice flour. Mix well and keep aside for a minute. Meanwhile heat oil for deep frying. When oil is hot take little quantity of the corn mix and make as vada/ fritters with your hand and drop few at a time in oil. Fry till crisp or golden brown. Serve hot with ketc…

Kakara Pitha

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Yesterday I was watching some Cookery show on Indian Channel, then I came across some sweet dishes which are made in Orissa. Its was soo simple and looked soo yummy. As I was thinking what to cook for day 3 under stuffed food, this recipe looked interesting to me. So here I am with the Orissa sweet dish called " Kakara Pitha".

We need:

Grated coconut fresh 1cup Sugar 1 cup Sooji 1 cup Oil for deep frying

Method:

Heat pan and add grated coconut and fry till golden brown. Add 1/2 cup sugar and mix well. Add little water and cook will water evaporates. Remove and let it cool. In the same pan add 2 cups water, 1/2 cup sugar and bring it to boil. Now simmer the flame and add sooji mixing slowly as u do for making upma. Cook on medium flame and let it cool. Heat pan and add oil for deep frying. Now apply some Ghee to your hands and take some sooji mixture and make as small bowl kind of thing with your hand. Now stuff coconut mixture and close it with all the sides. Now flatten or press the…

Kajjikayalu

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Let it be a wedding, festival or any small party.....this Andhra special Kajjikayalu is made for sure in everyone's home. Very easy to make and tasty too. I loved making this with my 6yr old. Here goes the recipe........
We need:

Maida / All purpose flour 2 cups Sooji 1/2 cup Poppy seeds 1/4 cup Dry coconut powder 1/2 cup Chopped cashew nuts 1/4 cup Powdered sugar 1/2 cup Butter 1/4 cup Oil for deep frying Salt to taste Elachi powder 1/4 sp

Method:

Heat pan and add 1 sp butter. Roast coconut till golden brown and keep aside. Now add sooji and poppy seeds to pan, roast and add to coconut . Now few drops of butter and fry chopped cashews nuts. Let everything cool and add powdered sugar and elachi powder. Now add rest of the butter and salt to maida. Mix well and add water to make smooth dough. Its should not be too soft. Cover with lid and keep aside for 30minutes. Heat oil for deep frying. Now take small amount of dough and roll as small poori as shown below. I used a kajjikayalu mould to make the…

Mooli Ka Paratha / Radish paratha

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This week I will be doing all stuffed food for BM 18. Mooli or radish paratha is the one thing I will planning to make since long time. Radish are of different types. Daikon or white radish is the one which am using to Make these paratha's.
We need:
Mooli / Radish grated 1 cup Finely chopped onion 1/4 cup Finely chopped green chilies 2 sps Jeera powder 1sp Garam masala 1/2 sp Chopped cilantro 1/4 cup Oil 3 sp Salt to taste Wheat flour 2cups

Method:

Grate radish and squeeze excess water from it. Store the water. Heat pan and add 1 spoon oil and add chopped onion, green chili and grated radish. Saute for few minutes and add chopped cilantro , jeera powder salt and garam masala. Cook till water evaporates of any. Let it cool meanwhile add slat , 2 spoons oil and water squeezed from radish to wheat flour and make as chapati dough. Cover and keep aside for 10minutes. Now take some dough and roll as small poori, stuff some radish mix in middle and cover with al sides and roll again as …

Veg Biryani with Pineapple

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We need:

Basmathi Rice 2 cups
Onion 1 medium
Potato 1 medium
Green chillies 4
Beans 4
Carrot 1 large
Peas 1/2 cup
Cardamom 3
Peppercorns 10
Cinnamon stick 1 inch
Bay leaves 2
Cloves 5
Ginger garlic paste 1 sp
Garam masala / Biryani masala powder 1 sp
Salt to taste
Cilantro chopped 1/2 cup
Pudina/ mint leaves chopped 1/2 cup
Oil 1/4 cup
Kaju/ Cashew 10
Raisins/ kissmiss 10
Pine apple pieces 1 cup


Method:


Heat large pan and add oil.
Once oil is heated add all whole garam masalas , cashew and raisins,saute for 2 mits.
Now add lengthwise cut onions and green chillies.
Saute for 5 mits and add ginger garlic paste.
Now add all veggies cut into small pieces.
Fry till all the veggies are 1/2 cooked.
Now add cilantro and mint leaves and mix well.
Add washed rice and fry for 5 mits.
Now add 4 cups water and garam masala or biryani masala.
Add salt and pineapple pieces, mix well.
Put on lid and cook on medium flame.
Add some more water if required. Do not add too much water.
Serve hot as it is or…

Spicy Shrimp Biryani

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We need:

Jumbo Shrimp/ Prawans 1/2 pound or 15 count Basmathi Rice 3 cups
Red onion 1 large
Green chillies Cardamom 4 Cinnamon 1 1/2inch stick Bay leaves 2 Cloves 12 Black pepper 15 Shah Jeera 1sp Mint leaves chopped 3/4 cup Cilantro chopped 3/4 cup Ginger Garlic paste 2sps Garam Masala 1 1/2 sp Corn flour 2sps Maida 2 sps Food color 1/4 sp Salt to taste Haldi 1/4 sp Chilli powder 2sps Oil 1 1/2 cup Curry leaves 6 Cashew nuts 15
Raisins 10( optional)



Method:

Wash Shrimp and cook in pan till they turn light pink color.
Now marinate shrimp with maida, corn flour, chilli powder, haldi, salt and food color.
Marinate for 30mits and then shallow fry them till they turn golden brown and crispy.
Now heat oil in large pan and add whole garam masala, cashew and raisins.
Fry them for 2 mits and then add onions and green chillies which are cut lengthwise.
Add curry leaves and ginger garlic paste.
Fry till onions turn golden brown.
Now add chopped mnt and cilantro leaves.
Cook for 3 mits and add w…

Soya and Tomato Pulao

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We need:

Basmathi rice 2 cups Soya chunks 1 cup Tomato 2large Onion chopped 1/4 cup Green chilies 4 Mint leaves / Pudina 1/2 cup Cilantro 1/2 cup Grated coconut fresh 1/2 cup Cloves 6 Cinnamon sticks 2 inch long Cardamom 4 Bay leaves 2 Curry leaves 4 Ginger 1 inch long Garlic cloves 4 Oil 4 sps Salt to taste Kaju/ Cashew 6 Water 4 cups

Method:

Wash and soak rice for 30minutes. Soak soya chunks also in warm water for 30minutes. Grind together mint leaves,green chilies, cilantro, coconut, 1/2 of the whole garam masala, ginger and garlic to smooth paste. In a pan heat oil and add rest of the whole garam masala and bay leaves and curry leaves. Saute for a minute and add chopped onion and kaju/ Cashew. Now add the masala paste and cook for few minutes. Mean while squeeze out the water from soya chunks and wash them throughly. Again squeeze excess water and keep aside. Now add chopped tomato and mix well. Add soya chunks and washed rice. Add salt and 4 cups of water. Mix well and cover with li…