From my kitchen to yours

Gutti Vankaya kura / stuffed brinjal- Vol 2

2012-02-04T11:26:00.000-08:00

Got bored cooking the regular stuffed brinjal, so was going through some sites where i can find some different and easy gutti vankaya curry. Finally got a very simple and yummy recipe from youtube. Made this yesterday and turned out super yummy. Very simple and easy recipe. Here is the recipe for u all...........

We need:

Small brinjal 10

Coriander seeds 2sps

Onion 1 large

Poppy seeds 4 sps

Coconut powder 4 sps

Salt to taste

Haldi 1/4 sp

Chili powder 2sps

Green chili 2

Ginger garlic paste 1sp

Oil 3 sps

Cilantro chopped 1/4 cup

Method:

Heat pan and add oil.

Add chopped onion and green chili's.

Saute for few minutes and add gingar garlic paste.

Cook till raw smell disappears.

Meanwhile make a powder or paste of poppy seeds, coriander seeds and coconut powder.

When the onions turn light brown add slit brinjal, salt, haldi and chili powedr.

Saute for few minutes and add the masala powder/ paste.

Add little water and cover with lid.

Cook on medium flame till brinjals become soft.

Garnish with cilantro and serve with hot rice.

Paneer Sandwich

2012-01-29T21:56:00.001-08:00

We need:

Whole grain bread slices 2

Paneer slices 2

Onion slices 2

Tomato slices 2

Chopped lettuce 1/4 cup

Green chutney 1sp

Method:

Heat pan and add 1sp oil

Slightly roast paneer slices on both the sides till golden brown or crisp.

Do the same with bread slices.

And add green chutney on both the slices.

Now on top of the green chutney add tomato clices, onion slices paneer slices and chopped lettuce.

Cover with another bread slice and cut into half.

Serve.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#12

Also sedning this recipe to Vardhini's New "u" event.

Chili Paneer Samosa

2012-01-28T18:23:00.001-08:00

We need:

Grated Paneer 1/2 cup

Chopped Capsicum/ bell pepper 1 cup

Chopped onion 1/4 cup

Chopped Tomato 1/4 cup

Green chilies 2 chopped

Soy sauce 1sp

Salt to taste

Chili sauce 2sps

Oil 3 sps

All purpose flour/ maida 2cups

Ajwain 1sp

Method:

Add Ajwain and salt to maida and mix well.

Add enough water to make a stiff dough.

Cover with wet paper towel and keep aside for 15 minutes.

Heat pan and add oil.

Add chopped onion, capsicum/ bell pepper and fry for few minutes.

Add chopped tomato and cook well.

Now add salt, chili sauce, soy sauce and mix well.

Now add grated paneer and mix.

Make the dough to 5 equal size balls and roll out as round chapati.

Make it to half and fold as shown below.
Close from 2 ends and make as triangle.
Make it as cone and fill in the curry and seal it.
Now deep fry the samosa's and serve hot with ketchup or any chutney.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#12

Also sending this recipe to Vardhini's New "U "event.

Palak Paneer Dosa

2012-01-27T21:00:00.001-08:00

We need:

Dosa batter 1 lb

Grated paneer 1cup

Palak/ spinach 2cups

Green chili's 3

Salt to taste Oil 4 sps

Method:

Grate paneer and keep aside.

Heat pan and add 1sp oil and add chopped palak and green chilies.

Cook and grind it to smooth paste. DO not add water.

Now heat non stick skillet or tava.

Meanwhile add salt to dosa batter and mix well.

Now add 1/4 cup dosa batter on pan and spread it with the spatula as shown below.

Now add 3sps of spinach paste on top and spread.

Also add grated paneer.

Cook for 2 minutes and flip around to cook on other side of dosa.
Now remove and serve hot with any chutney.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#12

Also sending this recipe to Vardhini's New " u" event.

Beans Carrot fry with Paneer

2012-01-26T10:29:00.000-08:00

We need:

Sliced French Beans 1cup

Sliced Carrots 1cup

Cubed Paneer 1cup

Cumin seeds 1/4 sp

Mustard seeds1/4 sp

Chala dal 1/2 sp

Chili powder 1sp

Haldi 1/4 sp

Salt to taste

Oil 2sps

Curry leaves 5

Method:

Heat oil in a pan and add cumin, mustard, chana dal, curry leaves and fry till mustard seeds splatter.

Now add sliced beans and carrot.

Cook for few minutes and add paneer cubes.

Mix well and add haldi, chili powder and salt to taste.

Cook for few more minutes and remove.

Serve hot with roti or chapati.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#12

Paneer Tikka

2012-01-25T09:51:00.001-08:00

We need:

Paneer 1/2 pound

Bell pepper/ capsicum 1

Onion 1 medium

Tandoori masala 2sps

Chat masala 1sp

Chili powder 1/2 sp

Cumin powder 1sp

Salt to taste

Curd 1/2 cup

Ginger garlic paste 1/2 sp

Wooden skewers 2

Method:

Soak the skewers in water for 30minutes.

Cut capsicum and onion into bite size pieces.

Cut paneer into bite size cubes.

Marinate paneer with curd, tandoori powder, cumin powder, chat masala,chili powder, salt and gingar garlic paste and keep aside for 2hrs.

Arrange the capsicum, onion and paneer pieces in between.

Back in oven for 15 minutes on 350 degrees F.

Remove and serve hot with sliced onion and lemon.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#12

Sending this Recipe to Vardhini's New "u" event.

Also sending this Recipe to Vardhini's Bake fest hosted by The Pumpkin Farm for this month

Paneer Paratha

2012-01-24T15:19:00.000-08:00

We need:

Wheat flour 2 cups

Grated paneer 1/4 cup

Chopped green chilis 2

Chopped onion 3sps

Ajwai 1/4 sp

Chili powder 1sp

Salt to taste

Chopped cilantro 1/4 cup

Method:

Add water to wheat flout to make a stiff dough.

Grate paneer and add ajwain, chopped onion, cilantro, chili, salt and chili powder.

Mix well and make it to 6 equal size balls.

Make 6 equal balls with wheat dough too.

Now make medium size chapati with one ball and place the paneer ball in the middle and cover with all sides.

Now slowly make this as chapati andcook on hot tava / pan till golden brown.

Add little ghee or oil to the roasted paratha and serve hot.

Sending this recipe to Vardhini's New "u" event.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#12

Paneer Pakoda

2012-01-23T18:56:00.000-08:00

Hi friends,

Am back with yet another Blogging Marathon. This is the 12th edition and group 2. Hope u liked my Rajasthani recipes last week.

This week u will be seeing all the paneer recipes. Today its raining and very cold. Back in India people usually make pakoda's and eat when its very cold or raining outside. So today I made Pakoda's with paneer. Here goes the recipe....

We need:

Paneer 1/2 lb

Besan / Gram flour 12 cups

Salt to taste

Oil to deep fry

Garam masala 1 sp

Chili powder 1sp

Bicarbonate soda 1/4 sp

Method:

Cut paneer into long strips about 2 inches length.

Deep fry these strips in oil till golden brown and keep aside.

Now add salt, garam masala, soda and chili powder to besan and mix with water to smooth batter.

Now dip these fried paneer strips in besan/ gram flour mix and deep fry till golden brown or till crisp.

Serve hot with Geen chutney or sweet chutney.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#12

Kesari Bhaat

2012-01-22T18:02:00.000-08:00

Hi friends,

Today is the last day of BM#12 group 1. Hope u all liked the Rajasthani recipes. I havent made any sweet dish from Rajasthan. So today's recipe is a sweet dish. Its called Kesari Bhaat. here goes the recipe....

We need:

Rice 1cup

Sugar 1/2 cup

Saffron few strands

Ghee/ butter 1sp

Cashew and raisins 1/4 cup

Cardamom powder 1/4 sp

Method:

Soak rice in water for 30minutes.

Heat pan and add ghee.

Add cashew and raisins and saute for till raisins puff up.

Remove and keep aside.

Add soaked rice and saute till rice separates.

Now add 1 1/2 cup of boiling water and saffron strands.

Cook till half done and add sugar.

Cook till rice is completely cooked.

Now add cardamom powder , fried cashew and raisins.

Serve hot.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#12

Missi Roti

2012-01-21T21:31:00.001-08:00

We need:

Wheat flour 2 cups

Gram flour 3/4 cup

Ajwain 1/2 sp

Cumin seeds 1sp

Coriander powder 1sp

Chili powder 1sp

Ghee 2sps

Salt to taste

Oil 2sps

Method:

Mix wheat flour, besan( gram flour), oil, salt, coriander powder, chili powder, cumin and ajwain.

Mix well adding water to stiff dough.

Roll into small roti's and roast on tava.

Brush each roti with melted ghee and serve hot with any curry or pickle.

I have served hot roti's with chili lime pickle and onions.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#12

Aloo ka Bartha

2012-01-20T16:39:00.000-08:00

We need:

Boiled potato 4

Onion chopped 1 1/2 cup

Green chilies chopped 2sps

Cilantro chopped 1/2 cup

Mustard oil 1 sp

Salt to taste

Red chili powder 1sp

Roasted cumin powder 1/2 sp

Method:

Boil and peel the skin of potato's .

In a small pan heat oil and add chopped onion and green chili.

Saute till onions turn into golden brown.

Now add mashed potato, chili powder, salt, cumin powder and mix well.

Now add chopped cilantro and serve hot with roti or rice.

I have served this aloo bharta with khasta roti.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#12

Tadke wala Chana Dal

2012-01-20T16:11:00.000-08:00

We need:

Chana Dal 1 cup

Grated Coconut 1/4 cup

Oil 1 tsp

Cinnamon stick1 inch

Black Cardamom 2

Cloves 4

Bay Leaves 2

Red Chili powder 1 tsp

Haldi 1 tsp

Salt to taste

Ginger 1 inch piece grated

Garlic cloves 4 chopped

Onion 1 small chopped

Tomato 1 chopped

Red Chilies 3

Cumin Seeds 1 tsp

Mustard Seeds 1 tsp

Oil 2sp

Cilantro chopped 1/4cup

Method:

Heat the pressure cooker and add oil.

Once the oil is hot add whole garam masala.

Saute for few minutes and add washed and drained chana dal.

Add grated coconut and 4 cups water..

See that the dal doesnot become mushy.

Now prepare the tempering, heat small pan and add oil.

Now add cumin seeds red chili and mustard seeds.

After a minute add chopped ginger, garlic and onion and cook till onion becomes light brown.

Ad d chopped tomato and cook for 4-5 minutes.

Now add this tadka or tempering to the cooked chana dal and mix well.

Serve hot with rice or roti or poori.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#12

Rajasthani Bhindi

2012-01-18T14:06:00.000-08:00

We need:

Onion seeds (kalonji) 1/2 sp

Salt to taste
Red chilli powder 1/2 sp

Ladyfingers (bhindi) 1 lb
Besan 3 sps
Cumin powder 1//4 sp
Green chilies 4
Coriander powder 1sp

Fennel seeds (saunf) 1sp
Dry mango powder (amchur) 1sp
Oil 1/4 cup
Garam masala 1 sp
Turmeric powder 1/4 sp

Cumin seeds 1/4sp

Method:

Wash and wipe the bhindi.

Cut off the ends and slit on 1 side.

Except onion seeds and cumin seeds, mix everything in besan.

Also add 1sp oil and salt.

Now fill this mixture into slit bhindi.

Heat pan and add 2 spoons oil, add cumin seeds, onion seeds, chopped green chilies and fennel seeds.

Saute for a minute and add bhindi.

Cook on medium flame for 10 minutes.

Cover with lid and fry till crisp.

Serve hot with rice or pulao.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#12

Khasta Roti

2012-01-17T10:12:00.000-08:00

We need:

Wheat flour 2cups

Sooji 1/2 cup

Carrom seeds( ajwain) 1sp

Salt to taste

Garam masala powder 1/2 sp

Oil 3sps

Chili powder 1/2 sp

Method:

Add carrom seeds, garam masala, salt, chili powder, sooji and oil to wheat flout and mix well.

Add water to make a stiff dough.

Divide to 8 equal balls and make as chapatis with rolling pin.

Heat tava or pan and place the roti , and cook on medium heat on both sides.

Remove and serve hot with raita or plain curd.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#12

Jodhpuri Pulao

2012-01-16T15:03:00.000-08:00

Hello friend,

Am back with yet another Blogging Marathon. This time my theme is Rajasthani recipes.

Rajasthan is located in the northwest of India. Rajasthani cooking was influenced by both the war-like lifestyles of its inhabitants and the availability of ingredients in this arid region. Food that could last for several days and could be eaten without heating was preferred. Scarcity of water and fresh green vegetables have all had their effect on the cooking. Rajasthan is known for tough people and tough food.

Today's recipe is jodhpuri pualo. Here goes the recipe...

We need:

Cooked rice 2 cups

Ghee 1sp

Lemon juice 1sp

Sliced onion 1 small

Potato cubed 1/2 cup

Bay leaves 2

Cinnamon 1 inch stick

Green cardamom 2

Coriander powder 2sps

Garam masala 1sp

Gingar garlic paste 1sp

Chopped green chili's 1sp

Bread slices 2 deep fried

Mint leaves chopped 1/4 cup

Curd 1/2 cup

Chili powdre 1sp

Haldi pinch

Salt to taste

Method:

Add ghee and lemon juice to cooked rice and keep aside.

Heat 1sp ghee in pan and add sliced onion and saute till brown.

Add potato and saute till soft.

Remove from flame and keep aside.

Add 1sp ghee to pan and add bay leaf, cinnamon, cardamom, garam masala and coriander powder.

Saute for 2 minutes and add gingar garlic paste and chopped green chilies.

Add curd and mix well.

Add very little water and bring boil.

Now add cooked potato , chopped mint leaves and fried bread pieces.

Cook for 5 minutes and add rice.

Mix well and serve hot.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#12

Aalu Ki Bhunjia

2011-12-30T15:55:00.000-08:00

We need:

Potato 2
Mustard Oil 4 tbsp
Panchforan or jeera
Panchforan is a mixture of 5 seeds namely saunf, sarson, methi, ajwain and mangraila and is kept as a mixture in bottles along with other masalas)
Haldi(turmeric) half tsp
Red chili powder1 tsp
Dhania powder1 tsp
Jeera powder 1tsp

Method:

Wash the Potato and peel off the skin. Most people do not peel off the potato for making bhunjia.
Cut the Potato into Small pieces.
Heat oil in a frying pan and sprinkle the panchforan or jeera.
As the panchforan begins to splutter, put the washed potato slices also into the pan.
Increase the flame to high and saute the potato for 2 minutes.
Now put the powdered masalas into the preparation. Continue to saute for next 3 minutes.
Cover the panwith lid, and reduce the flame to low. Leave it covered for 5 minutes.
Now add salt to the preparation and saute thepotato on medium flame for 5 minutes. Then reduce the flame to minimum and cover the pan.
It usually gets tender by now, but if not then cover the lid again and keep it on low flame for some more time.
The bhunjia gets externally crispy as well as internally tender by now. It can be served with rice and dal.

Check the blogging Marathon page to see what my fellow bloggers are cooking for BM#11.

Palak Wali Daal

2011-12-28T13:07:00.000-08:00

We need:

Masoor daal 1 cup
Oil 8 tbsp
Jeera / Cumin seeds 1/2 tsp
Tejpatta (Bay leaves) 2
Garlic flakes 5
Onion 1medium chopped
Ginger Garlic paste 1 tbsp
Tomato1 medium chopped
Haldi powder 1 tsp
Red Chilly powder 1tsp
Garam masala powder 1 tsp.
Salt to taste
Cilantro chopped 1 cup
Sugar 1/2 tsp.
Desi ghee 2 tbsp

Method:

Wash the paalak with water 4-5 times.
Chop off the leaves and wash again.
Boil the daal with salt and 1tsp haldi powder in 500 ml water, pressure cooking on medium flame for 5 minutes after the first whistle.
Let the pressure cooker cool down, then open it and add the chopped paalak to it.
Pressure cook the whole thing for 3 minutes after it starts to whistle again.
Heat the oil in tsmall pan.
Put jeera, tejpatta, garlic flakes to it.
When the jeera begins to splutter, add chopped onion.
Saute for 4 minutes on medium heat or till onion turns transparent.
Mix the ginger garlic paste to the onion.
Saute for 2 minutes and add the chopped tomatoes, leftover powdered masalas, and half tsp salt. Saute for 3 minutes.
Put the chopped cilantro and the boiled daal.
Now add desi ghee and put off the flame.
Serve hot with rice or chapathi.
This daal can be made with chana dal and tuvr dal too.

Check the Blogging Marathon page to see what my fellow bloggers are cooking for the BM#11

Thekua/ Khajoor

2011-12-27T17:41:00.000-08:00

Today's recipe is Thekua also called as Khajoor is one of the bihari snack which is sweet. Try making this snack with you kids as they love to make these. Here goes the recipe...

We need:

Wheat flour 2cups
Coconut 2 tbsp
Water 1 1/2 cup

Jaggery (Gur) - 300 gm
Green Cardamom powder 1/2 sp
Ghee or vegetable oil for deep frying
Saancha (A Saancha is basically an embroidered surface of wood like the ones used for making block prints. This is used to give an embroidered look to the surface of khajoor when it gets pressed against it)

Method:

Mix jaggery, water, and green cardamom into a watery solution.
Mix 4 tbsp ghee, jaggery syrup prepared above and coconut to wheat flour and make dough of it as chapati dough.
Use only as much jaggery syrup as required to make dough.
Take a lump of dough (the size as that for making chapaatis), press it flat on your palm like a peda then press it against a saancha for making khajoor.
After the khajoor has aquired the imprint from the saancha, it is deep fried in ghee till reddish brown.

You can make these in what ever shape or size u wish to. I made this as a bite size as it would be easy for kids to consume.

Remove and let them cool and serve.

Check the Blogging marathon page to see what my fellow bloggers are cooking for the BM 11.

Also sending this recipe to Indian Cooking Challenge

Sending this Recipe Srivalli's Snack Mela on cooking for all seasons.
Sending this recipe to Vardhini's Sinful delights @Zesty Palette

Khichdi

2011-12-26T13:13:00.000-08:00

In many families, Khichdi is necessarily prepared on Saturdays. The reason being the strong belief that eating Khichdi on Saturdays protects humans from any ill effects of "Shani Grah" the planet Saturn. But the spicy khichdi with its accouterments is enjoyed for its delicious taste that goes beyond the traditional reason for eating khichdi.

The dish is widely prepared in many Indian states like Bihar, Jharkhand, Uttar Pradesh, Orissa, Gujarat, Maharashtra, and Bengal Vegetables such as cauliflower, potato, and green peas are commonly added. A popular variant in coastal Maharashtra is made with prawns.

We need:

Basmati rice 2cups

Moong daal 1 cup

Masoor daal 1cup

Ghee - 4 tbsp
Red chilly 2
Bay leaves 2
Jeera 1/2 tsp
Ginger -Garlic paste 1 tbsp
Green cardamoms 2
Cinnamon 1-inch stick
Cloves 3

Turmeric powder 1/2 tsp

Red chilly powder 1 tsp
Jeera powder 1tsp
Dhania powder 1 tsp
Garam masala powder 1 tsp
Salt to taste
Sugar 1/4 tsp.
Cauliflower 5 flowerettes

Method:

Roast moong dal on medium flame and wash with rice and masoor dal.

In a pressure cooker add Ghee and add jeera.

When jeera/ cumin seeds splutter add whole garam masala and ginger garlic paste.

Saute for 2 minutes and add cauli flower and powdered masalas.

Saute for 2 more minutes and add washed rice and dal.

Add salt, sugar and water.

Close the cooker and cook on medium flame for 3 whistles.

Before serving heat ghee and spread on khichdi.

Serve hot with curd or pickle.

Check blogging marathon page to see what my fellow bloggers are cooking for BM #11.

Aloo ka Paratha

2011-12-25T18:46:00.000-08:00

We need:

Potato 2 large

Wheat flour 3 cups

Chopped cilantro 1/4 cup

Chopped ginger garlic 1sp

Cumin seeds 1sp

Salt to taste

Roasted chili flakes 1sp

Oil 3sps

Method:

Boil potato's peel the skin and mash with potato masher.

In a pan heat oil and add cumin seeds.

When cumin seeds splatter add chopped ginger garlic and fry for 2 minutes.

Now add mashed potato and salt.

Mix well and cook further for 5 minutes.

Now add chopped cilantro and roasted red chili flakes.

Mix well and keep aside.

Now make smooth dough adding water to wheat flour.

Now take some portion of the dough and roll as parata.

Now stuff the potato curry and close from all the sides.

Now further roll it as a paratha.

Heat tava and cook paratha on both sides.

Serve hot with and pickle or raita or plain curd.

Check blogging marathon page to see what my fellow bloggers are cooking for the BM #11.

Also sending this recipe to Vardhini's LGSS- stuffed paratha event.

Baigan Ka bharta

2011-12-24T16:54:00.000-08:00

We need:

Baigan/ brinjal 1 large

Onion 1 small chopped

Garlic 4

Cilantro chopped 1 cup

Oil 2sps

Salt to taste

Green chilies chopped 3sps

Method:

Wash and dry brinjal.

Apply oil to baigan/ brinjal and make some slits with knife and roast it over flame.

Peel the skin of and mash it with the potato masher.

Heat oil add chopped onion and chilies.

Cook till golden brown and add mashed baigan.

Mix well and add cilantro, salt and mash further.

Serve hot with dal rice, or khichidi or roti/ paratha.

Check Blogging Marathon page to see what my fellow bloggers are cooking for the BM #11

Maal pua

2011-12-23T11:00:00.000-08:00

Hi friends,

Am back with yet another theme for BM #11. Am preparing Bihari recipes for this week. Today's recipe is Maal pua. Its a sweet dish. Easy to make and tastes yummy. Check out the recipe...

We need:

Maida / All purpose flour 1cup

Milk 1 1/2 cup

Banana 1 mashed

Grated coconut 1sp

Raisins and cashew nuts 1/4 cup

Sooji / semolina 1sp

Suagr 1 cup

Water 1 1/2 cup

Elachi powder pinch

Ghee / butter / oil 1/2 cup

Method:

Mix all the ingredients to smooth batter to make pua.

Make sugar syrup by adding water an sugar.

Add powdered elachi/ cardamom.

Heat ghee / butter in a pan and put 1/4 cup of batter to form a round pancake.

Deep fry till golden brown and strain oil.

Repeat with rest of the batter.

Keep the pua in a serving plate and just before serving heat the syrup again and dip the fried pua for a minute.

Now the pua becomes Malal pua.

Strain the sugar syrup and serve hot.

Check to see what my fellow bloggers are cooking for the 11th season of Blogging Marathon

Veg Biryani with Butter Paneer

2011-12-22T14:38:00.000-08:00

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 4 cups water.

Switch on the cooker and cook till done.

Serve hot with Butter Paneer .

Also check the Blogging Marathon page to see what my fellow bloggers are cooking for BM#11

Pesara punukulu

2011-12-21T17:05:00.000-08:00

Today's lunch box is a tiffin / snack / breakfast item. People like me get bored eating same old rice and sabzi or roti or sabzi every day for lunch. So today i thought will prepare some tiffin item. Had pesarattu batter at home so tried out these punukulu or dumpling for todays lunch.

Here is the recipe.....

We need:

Pesalu/ green gram 2cups

Rice 1/4 cup

Ginger 2 inch

Green chilies 3

Salt to taste

Cilantro chopped 1/4 cup

Chopped onion 1/4 cup

Oil to deep fry

Dhaliya 1/2 cup

Grated coconut 1/4 cup

Green chilies 3

Mustard seeds 1/4 sp

Cumin seeds 1/4 sp

Red chili 2

Udad dal 1/2 sp

Curry leaves 4

Method:

Soak green gram or pesalu and rice together over night.

Grind it with ginger and green chilies.

Heat oil.

Add chopped onion, cilantro and salt to batter.

Now drop little batter at a time with spoon into hot oil as dumplings.

Fry it brown and remove.

Make a chutney for this punukulu or dumpling.

In a mixer add dhaliya, coconut green chili and salt.

Add water to make smooth paste.

Make tempering by heating little oil.

Add mustard, cumin, red chili, udad dal and curry leaves to oil and fry for a minute.

Add this tempering to chutney.

Serve hot punukulu with this chutney or ginger chutney.

Check to see what my fellow bloggers are cooking for the 11th season of blogging marathon.

Online baby shower to PJ

2011-12-20T15:58:00.000-08:00

Today's post is a special post because one of our blogger is gonna have a baby soon. So we all have decided to do an online baby shower to our dear friend PJ. God bless her and baby with good health and happiness.

So we all are cooking one recipe from her blog and posting it. I have made easy tomato gravy with little change. Here goes the recipe...

We need:

Tomato 4
Onion chopped 1/4 cup
Green chili's 2
Garlic cloves 6
Curry leaves 4
Haldi pinch
Salt to taste
Chili powder 1/2 sp
Mustard seeds 1/4 sp
Cumin seeds 1/4 sp
Oil 3sps

Method:

Heat water in a vessel and put in the tomatoes and let it boil.
Remove from heat when the skin starts peeling off.Drain.
Cool ,peel and puree the tomatoes and keep aside.
Heat oil in a pan and put in mustard and jeera.
When they crackle add curry leaves, garlic and chilies.
Saute for a few seconds and add onions .
When they turn translucent add the pureed tomatoes and bring to a boil and simmer.
Add salt, haldi and chili powder.
A little water can be added if required.
Simmer for a few more minutes and remove from heat.
Serve with rice or roti.

Check the blogging marathon page to see what my fellow bloggers are cooking for the 11th season of Blogging marathon.

Bellam charu/ Sweet rasam

2011-12-19T15:57:00.000-08:00

Today's lunch box is packed with simple and tasty food. Tomato dal, beans carrot fry and Sweet rasam with rice. Here goes the recipe..

We need:

Water 3 cups

Jaggery grated 2sps

Salt to taste

Chopped onion 1/4 cup

Chopped cilantro 1/4 cup

Haldi pinch

Chili powder 1/4 sp

Mustard seeds 1/2 sp

Cumin seeds 1/4sp

Udad dal 1/4 sp

Red chili 1

Curry leaves 4

Oil 2sps

Fenugreek seeds 4

Coriander seeds 5

Method:

In a sauce pan add water, chopped cilantro, haldi, salt and chili powder.

Remove and keep aside 1 spoon chopped onion and add rest of it to the water and bring it to boil.

Boil for 15mits on medium flame.

Now prepare tadka/ tempering.

Heat 2 spoons oil and add mustard seeds, cumin, red chili, curry leaves, udad dal, fenugreek seeds , chopped 1 spoon onion and coriander seeds.

Add this tempering to rasam and serve.

I have Packed my lunch box today with this sweet rasam, Tomato dal , beans carrot fry and rice.

Check the blogging marathon page to see what my fellow bloggers are cooking for the 11th season of BM

Egg Burji

2011-12-18T17:27:00.000-08:00

Today lunch box is packed with egg burji / curry with rice. This curry goes well with roti / chapati too. So here goes the recipe..

We need:

Eggs 4

Onion 1 large

Green chillies 3

Chopped cilantro 1/4 cup

Salt to taste

Haldi 1/4 sp

Chili powder 1sp

Water 1/4 cup

Cooked rice 1cup

Oil 3sps

Ginger garlic paste 1/2 sp

Method:

Heat 3 sps oil in a pan and add chopped onion, green chilies.

Saute for few minutes and add ginger garlic paste.

Cook till raw smell disappears.

Now add 1/4 cup water, haldi , salt and chili powder.

Mix well and cook till some bubbles appear.

Now break 2 eggs and mix well.

After a minute break rest of the eggs and do not mix too much.

Cook on low flame till done.

Garnish with cilantro and pack the lunch box with rice or chapati.

I have served this curry with rice and store bought baked garden veggies.

Check the BM link to see what my fellow bloggers are cooking for the BM#11

Palak Tomato Rice

2011-12-17T17:30:00.000-08:00

Today's recipe is palak tomato rice, very simple to make and no need to pack 2 or 3 different boxes for the lunch. Healthy and better way to use palak for kids and elders who do not like it.

Here goes the recipe...

We need:

Spinach/ palak chopped 2cups

Tomato 1large

Onion 1 large( cut lengthwise)

Cooked rice 2cups

Green chilies 4

Cinnamon 1inch stick

Cloves 3

Bay leaf 2

Curry leaves 4

Chana dal 1sp

Jeers 1/2 sp

Garam masala powder 1sp

Salt to taste

Haldi 1/4 sp

Chopped cilantro 1/2 cup

Oil 6sps

Curd 1cup

Chopped onion 1/4 cup

Chopped tomato 1/4 cup

Method:

Heat 3 sps oil in a pan and add chopped palak, tomato and green chili's.

Once they are cooked remove, cool and grind to smooth paste.

In a large pan heat 3sps oil and add whole garam masala( cloves, cinnamon, bay leaf).

Also add curry leaves, chana dal and jeera(cumin)

Saute for few minutes and add onions.

When the onions turn golden brown add the palak and tomato paste.

Cook for 5 minutes and add cooked rice.

Also add garam masala powder, haldi and salt to taste.

Mix well and cook for another 3 minutes.

Garnish with chopped cilantro.

Serve hit with raita.

To make raita add chopped onion, tomato and cilantro to curd and mix well.

Check BM page to see what my fellow bloggers are cooking for the 11th season of Blogging Marathon.

Kantola fry and brinjal curry

2011-12-16T10:22:00.000-08:00

Am back with another Blogging marathon. Its fun doing the Marathon with other bloggers. This time my theme is Lunch Boxes. For the first day I have made Stuffed Brinjal curry and Kantola / Indian gourd / Aakakarakaya fry. Here goes the recipe.

We need:

Frozen Kantola / aakakarakaya 1packet

Onion 1 large

Green chili's 3

Curry leaves 4

Ginger garlic paste 1/2 sp

Haldi pinch

Chili powder 1sp

Salt to taste

Oil 3 sps

Method:

Boil water for 10 minutes and add cut frozen kantola/ aakakarakaya .

Cook for 10 minutes and drain the water.

Let it cool and squeeze the excess water from the veggi.

Make a paste of onion and green chili.

Heat pan and add 3 sps oil.

Now add onion and chili paste and cook for few minutes.

Now add curry leaves, ginger garlic paste, salt, haldi and mix well.

Once the raw smell goes away add the boiled Kantola.

Turn the stove to medium flame and cook for 10mits stiring in between.

Now add chili powder and cook for another 15mits on low flame till crisp.

Garnish with cilantro and serve hot with rice.

Have packed this fry along with stuffed brinjal curry with rice for my hubby's lunch box today.

Check the blogging marathon page to see what my fellow bloggers are cooking for BM#11

Fruit and Nuts Basket

2011-11-29T16:11:00.000-08:00

Today is the last day of BM#10. Had fun doing the guilt free recipes, hope to continue the same. Today's recipe is Fruit and nut basket..here is the recipe...

We need:

Fillo sheets 4

Fresh fruits of your choice.

Melted butter 3 sps

Nuts( optional)

Method:

Take the fillo sheets and cut hem into 3 by 4 inches pieces.

Apply melted butter to each piece and place them in the muffin tray to make the baskets.

Each basket needs 4 pieces.

Take any fresh fruits and nuts of your choice and cut them to small pieces.

I have used banana, apple, walnuts and raisins.

In a bowl add cut fruits and nuts and add 2 1 spoon honey and mix well.

Now fill the baskets with fruits and nuts mixed with honey.

Yummy fruits and nuts baskets are ready to serve.

Remember to fill the baskets just before serving.

Check out the blogging marathon page to see what my fellow bloggers are cooking for BM #10

Also sending this entry to Srivalli's Snack mela.

Sending this entry to Vardhini's Bake fest.

Baked Hash Browns

2011-11-29T15:16:00.000-08:00

Potato is my all time favorite veggi... I try to cook many different recipe with potato. But never

tried the hash browns.. As am making recipes under Guilt free theme for the BM #10, I tried the baked version of Hash browns. Here goes the recipe...

We need:

Potato's 2 large

Onion 1 small

Salt to taste

Crushed black pepper powder to taste

Melted butter 2 sps

Method:

Boil and potato's and refrigerate over night.

Peel the skin off and grate the potato's.

Add salt and pepper to taste.

Now chop onion very thinly and add to grated potato.

Mix well and with your hands squeeze out the excess moisture from the potato mix.

Make as small patties as shown below.

Bake these patties on 350 degrees F for 15 minutes on each side.

Serve hot with ketchup or any sauce.

Check to see what my fellow bloggers are cooking for the BM #10

Also sending this entry to Srivalli's Snack mela

Also sending this recipe to Vardhini's bake fest.

Egg Puffs

2011-11-27T15:04:00.000-08:00

We need:

Eggs 2

Puff pastry sheets

Tomato 1 small

Onion 1 small

Chili powder1/4 sp

Salt to taste

Chopped cilantro 1/4 cup

Oil 2sps

Method:

I used 5''-5" puff pastry sheets.

Boil eggs and remove the shells out.

Cut them into 2 half's.

In a small pan add oil and add chopped onion and tomato.

Cook on medium heat and add salt and add chili powder.

Mix well and cook for 3 minutes.

Finally add cilantro and mix.

Keep aside.

Now take 1 pastry sheet and top it with little tomato curry in the center and place 1/2 egg on the top as shown below.

Fold the pastry sheets as below and place them on greased baking tray.
Bake the puffs on 350 degrees F for 15 minutes on each side.

Serve hot with ketchup .

Check out the Blogging Marathon page to see what my fellow bloggers are cooking for the BM#10

Also sending this recipe to Snack mela

Sending this recipe to Vardhini's Bake fest.

Creamy Walnut Fudge

2011-11-26T13:08:00.000-08:00

I can't believe in this BM#10 from the day 1, I have been making all my 5yr old son's favorite snacks. The one I made today is his all time fav snack....Its creamy walnut fudge, very simple to make. Here goes the recipe....

We Need:

Sweetened Condensed Milk 1 cup

Semi-sweet chocolate chips 1 1/2 cup

Vanilla extract 1sp

Pinch of salt

Crushed Walnuts 2sps

Method:

Melt chocolate chips in sweetened condensed milk over medium-low heat.

Stir in vanilla extract and salt.

Add walnuts just before switching off the flame.

Pour chocolate mixture into ungreased square pan.

Chill for 5 hrs in freezer to set.

Cut into squares or rectangle and serve.

Checkout the Blogging Marathon page to see what my fellow bloggers are cooking for the 10th season of Blogging Marathon

Also sending this recipe to Snack Mela

Peanut Butter Cookies

2011-11-25T09:43:00.000-08:00

My Son is a big fan of Peanut butter. So tried these peanut butter cookies for the 3rd day of BM#10 and the taste was super yummy....

We need:

Peanut Butter 1cup

Sugar 1 1/4 cup

Vanilla essance 3 drops

Egg 1

Method:

Mix peanut butter, egg, vanilla essance and 1 cup sugar.

Now add rest of the sugar to dough to avoid dough sticking to the bowl.

Roll into medium or small balls and place them on baking sheet or tray.

Press them gently with the fork dipped in sugar.

Bake at 350 degrees F for about 10 to 11 minutes.

Make sure there is 2 inches gap between each cookie.

Remove and let them rest for 10minutes.

Serve once the cookies are in room temperature.

Check the Blogging marathon page to see what my fellow bloggers are cooking for BM#10

Sending this entry to Vardhini's Bake fest.

Also sending this recipe to Snack Mela.

Baked Samosa

2011-11-24T15:57:00.000-08:00

Samosa is one of my Fav snack....never tried the baked version of samosa. Made this baked version of Samosa for the BM#10...Here goes the recipe.

We need:

Wheat flour 2 cups

Salt to taste

Oil 2sps

Cooking spray

Potato 2

Mixed veggies 1/4 cup

Green chilli1

Cumin seeds 1sp

Amchur powder 1/4sp

Chilli powder 1/2sp

Fresh cilantro 1/2 cup

Method:

Add little water to wheta flour to make a stiff and smooth dough.

Cover it with damp cloth and rest it for 15 mits.

Meanwhile start preparing the filling.

Heat a pan and add 2 sps oil.

Add cumin seeds, green chilli, potato and mixed veggies. Cook for 5 minutes.

Add salt to taste, amchur powder, chilli powder and mix well.

Cook for another 10minutes on medium flame and add chopped fresh cilantro.

Switch of flame and keep aside.

Preheat oven on 300 degrees F.
Take a small portion of dough and make as small poori. I have used samosa cutter to make these samosa's
Place this poori on the samosa cutter and fill the potato mixture into it.
Now close it and press hard. Remove the excess dough which u can see outside.

Make all the samosa's and keep aside.

Place these Samosa's on greased oven tray and spray cooking spray on the Samosa's.

Bake them for 10minutes on each side.

Remove and serve hot with ketchup or green chutney.

Check out Blogging Marathon page to see what my fellow Marathoners are cooking for the BM#10.

Sending this recipe to Snack mela

Also sending this recipe to Vardhini's Bake fest.

Baked French Fries

2011-11-23T13:43:00.000-08:00

Its the 1st day of blogging marathon # 10 and my theme for this week is ( guilt free snacks)

And todays recipe is french fries, which am trying for the first time and it turned out to be a big hit. My 5 yr old kid is a big fan of these french fries. So today's recipe is dedicated to him. Here is the recipe, its super easy to make....

We need:

Potato 2

Salt

Black pepper powder

Cooking spray

Method:

Preheat oven to 400 degrees F.

Wash and cut the potato's to long strips.

Sprinkle salt and pepper to the strips and mix well.

Place the potato strips on a greased baking tray.

Spray with cooking spray and bake for 25 to 30 minutes or untill golden brown and crisp.

Serve hot with ketchup.

Also check the Blogging Marathon page for the other blogging marathoners doing BM#10

Also sending this entry to Bake fest @ Zesty Palette hosted by Vardhini

Kalakand

2011-11-03T13:57:00.000-07:00

We need:

Ricotta Cheese 1cup

Milk Powder 1 1/2 cup

Sugar 3/4 cup
Unsalted butter 4 oz
Crushed Pistachios 4sps

Method:

Place the butter in a microwaveable bowl and heat for 2 mits.

Once the butter is melted add the ricotta cheese keep it in microwave for 2 more minutes.

Then Add the milk powder and Sugar mix it well. Keep it in the microwave for 5 -6minutes.

Remove and drop the knife into the mixture.

IF the knife comes out clean that means the Kalakand is ready.

If u find any mixture sticking to the knife u need to heat it for some more time.

Do not mix the mixture with spoon or spatula at this stage.

The mixture should not turn to golden brown.

Grease a separate pan and transfer the mixture.

Garnish with crushed pistachios. Cut into cubes and allow it to cool.

Serve.

Lapsi

2011-10-29T15:10:00.000-07:00

We need:

Broken wheat/wheat rava 1cup

Sugar 1 cup

Elachi/ cardamom powder 1sp

Warm milk 1/4 cup

Ghee / melted butter 5sps

Walnuts and Raisins 1/2 cup

Method:

Heat ghee add wheat rava and keep stirring till golden brown.

Heat 3 cups of water in another pan.

When water starts boiling add the broken wheat.

Reduce flame and cook till wheat is almost done.

Now add sugar and elachi powder and walnuts, raisins and cook till ghee separates.

Let it cool.

Add milk just before serving and heat for 5 minutes on low flame.

Serve hot.

Check what my fellow bloggers are cooking for BM#9

Thepla

2011-10-28T11:52:00.000-07:00

Thepla's are the spiced chapati's made with wheat flour and some spices added to the flour.

I made plain thepla's today, but u can even add chopped methi leaves or spinach to the flour.

Methi Thepla's taste yummy than the plain spiced thepla's. Here goes the recipe....

We need:

Wheat flour 2cups

Curd/yogurt 1cup

Haldi 1/2 sp

Coriander powder 1 sp

Chilli powder 1 1/2 sp

Oil 2sps

Salt to taste

Method:

Mix all the ingredients together and knead into soft dough using very little water if required.

Knead dough till smooth.

Make 10 bolls out of it.

Using rolling pin roll out each portion as chapatis.

Cook each chapati/ thepla onboth sides on tava adding very little oil.

Serve hot with any chutney or curry or u can eat them as it is.

ALso check what my fellow bloggers are cooking for Srivalli's BM#9

Khakhra Chaat

2011-10-27T14:17:00.000-07:00

We need:

Khakhra's 3

Chopped onion 1/2 cup

Grated garlic 1sp

Chopped tomato 1cup

Sweet corn (boiled) 1/4 cup

Green peas (boiled)1/4 cup

Red chilli powder 1sp

Sugar 1/2 sp

Coriander powder 1/2 sp

Salt to taste

Cilantro chopped 1/4 cup

Sev 1/4 cup

Oil 3sps

Chaat masala 1sp

Method:

Heat oil and add onions, grated garlic and saute till onions turn golden brown.

Now add chopped tomato, sweet corn, peas, red chilli powder, coriander powder, salt and sugar.

Saute for 3 minutes and switch off the flame and let it cool.

Make the khakhra's to 2 inch pieces and place on a serving plate.

I have used store bought Khakhra's here.

Top the khakhra's with the tomato and veggi mixture and garnish with chaat masala, chopped cilantro and sev.

Serve immediately.

Check what my fellow bloggers are cooking for BM # 9

HAPPY DIWALI 2011

2011-10-26T17:22:00.001-07:00

Lasaniya Batata Curry

2011-10-26T16:49:00.000-07:00

Firstly a very Happy Diwali to everyone. Today's recipe is lasaniya batata curry. Means baby potato's cooked in gram flour and yogurt sauce. Very simple to cook and perfect to be served with poori and chapati. Here goes the recipe....

We need:

Baby potatos 10

Besan/ gram flour 1cup

Haldi 1/4sp

Red chilli powder 3/4sp

Yogurt 1/2sp

Garlic 10cloves

Cumin seeds 1sp

Coriander powder 2sps

Cilantro chopped 1sp

Oil 1/4 cup

Garam masala 1/2sp

Method:

Peel the skin of baby potatos and cut them to half or leave them as they are.

On medium heat fry potatos tilll they are 3/4 cooked

Remove and keep aside.

In the same oil add cumin and crushed garlic and fry till golden brown.

Now mix besan and stir for 5 minutes.

Also add coriander powder, garam masala, chilli powder and haldi.

Switch off the stove and mix yogurt and 1 cup water.

Now add fried potato's and cook on low flame untill potato's are completely cooked.

Garnish with chopped cilantro and serve hot with rice, roti or poori.

Check what my fellow bloggers are cooking for the 9th season of Blogging Marathon

Jalebi

2011-10-25T19:14:00.000-07:00

Today's recipe is my all time favorite garam garam ( hot hot) jalebi. Made it for the first time and they turned out super good and yummy. Here is the recipe

We need:

Maida or all purpose flour 2 cups

Rice flour 1 1/2 cup

Baking soda 1/4 sp

Plain curd/ yogurt 2sps

Warm water 1 1/4 cup

Saffron 1/2 sp

Sugar 3 cups

Elachi / green cardamon powder 1/2 sp

Water 2 2/3 cup

Oil for deep frying

Method

Mix the maida and rice flour, baking powder, curd and 3/4th cup of the water in a bowl. Mix well with a whisk.

Mix well and then add remaining water and 1/8th tsp. of saffron powder and mix well till smooth.

Set aside for about 2 hours to ferment.

Mix thoroughly before use.

Prepare syrup by dissolving sugar in the water. Just before the syrup is ready add saffron and cardamom powder.

Heat oil in a kadhai. Pour the batter in a steady stream into the kadhai to form coils. Make 4 or 5 at a time.

Deep fry them until they are golden and crisp all over..

Remove from the kadhai and drain on kitchen paper and immerse in the syrup.

Leave for at least 4-5 minutes so that they soak the syrup.

Take them out and serve hot or at room temperature.

Also check what my fellow bloggers are cooking for this season of BM # 9

Magaj

2011-10-24T14:34:00.000-07:00

On the 2 nd day of BM #9 am here with yummy sweet called Magaj. Its noting but besan burfi.

Very simple and delicious. Made this for the first time and it turned out very good.

We need:

Besan 2 cups

Sugar 1cup

Khoya/ ricotta cheese 1/2 cup

Pistachios 10

Almond 10

Green cardamom powder 2sps

Ghee 1cup

Method:

Mix besan with 1/2 of the ghee.

Keep aside for 20 mits.

Sift it through a sieve.

In a kadhai warm rest of ghee and add flour and fry till golden brown stirring continously.

Add Khoya or ricotta cheese set on low flame and mix well

Make sugar syrup of 1/3 consistancy add this to fried flour and mix well.

Now add almond and pista mix well.

When its warm add sugar syrup mix well and pour the mixture on greased flat plate or tray.

When warm cut them to a square or diamond shaped pieces and set aside to cool.

That's it besan burfi or magaj are ready.

Also check out what my fellow bloggers are cooking for Srivalli's BM # 9

Fafda

2011-10-23T20:41:00.000-07:00

Hello friends,

Today is the 1st day of Blogging Marathon# 9 and this time I chose Regional Special as my theme. And am here with the Gujarati cuisine......... Today I made a very popular snack called Fafda. Here is the recipe.......

We need:

Besan or chickpea flour 2cups

Bicarbonate Soda 1/4sp

Ajwain 1/4 sp

Haldi 1/4 sp

oil to deep fry

Salt to taste

Method:

Mix besan, salt, soda, ajwain, 1sp oil together in a bowl.

Add water and knead into soft dough.

Take a small portion of dough and place it on a greased surface and with base of your palm flattern the dough and cut long strips out of it.

Deep fry them over medium heat untill crisp and let them cool.

Fafda is ready to serve with spicy chutney or fried green chillies.

Also checkout what my fellow Bloggers are cooking for Blogging marathon # 9

Sev poori

2011-08-29T17:35:00.000-07:00

Today is the last day of blogging marathon and I wanted to make my favorite snack Sev poori......

Here is the recipe....
We need:

Papdi 10

Chopped onion 1/2 cup

Chopped tomato 1/2 cup

Chopped Cilantro 1/4 cup

Chopped cucumber 1/4 cup

Chat Masala 2sps

Jaggery thick juice 6 sps

Method:

In a plate place papdi and top them with chopped onion, tomato, cucumber.

Now top with chat masala paste, jaggery and chopped cilantro.

Now garnish with sev.

That all you are ready to have this yummy snack.

Sending this snack recipe to Kids Delight Event.

Also check what my fellow bloggers are posting in the Blogging Marathon # 8

Chaas

2011-08-29T12:43:00.000-07:00

Kids always like to have something cool......especially in summers. This is one recipe where all in a family can enjoy. This called Chaas. Its a Gujarati recipe.....Here is the recipe for you all on the 6 th day of blogging marathon.

We need:

Curd 1 cup

Ginger 1 inch piece

Green chilli 1

Fresh cumin powder 1/4 sp

Chopped cilantro

Black salt for taste

Method:

Blend curd, green chilli, ginger root, cumin powder and black salt in a blender.

Add ice and blend once again.

Garnish with cilantro on top before serving .

Chill and serve or as it is.

Sending this recipe to Kamalika's Kids Delight event.

Check what my fellow blogger are cooking in the Blogging Marathon # 8

Strawberry Banana Smoothie

2011-08-27T17:44:00.000-07:00

Today's recipe is creamy strawberry banana smoothie. Its very hot outsideand I wanted to make something cool. Made this smoothie for the first time and my family specially my kid loved it soo much. Hope your kids too love this......

We need:

Strawberry 8

Banana 1

Ice 1/2 cup

Yogurt 1/4

Milk 1 cup

Method:

Blend strawberry, banana, yogurt, milk and ice together till smooth and creamy.

That's it you and your kids are all set to enjoy this yummy smoothie.

Sending this recipe to Kamalika's Kids Delight event.

Check out Blogging Marathon page for other blogging marathoners doing BM #8

Tostito Scoops

2011-08-26T12:11:00.001-07:00

On the 4 th day of blogging marathon am here with another simple and delicious snack for kids. Am sure kids would love this Tostito's with home made salsa.

We need:

Baked tostito scoops 10

Tomato 1 small

Onion 1 small

Red Bell pepper 1/2

Tomato Ketchup 4 sps

Vinegar / lime juice 2sps

Method:

In a bowl mix chopped onion, tomato, bell pepper ketchup and lime juice.

Mix well. In a serving plate fill the tostito scoops with this salsa and serve.

That's it now u can enjoy delicious tostito scoops with home made salsa.

Check what other fellow bloggers are cooking for the Blogging Marathon # 8

Also sending this entry to Kids Delight event hosted by Kamalika

Chatpata Boondhi

2011-08-25T21:53:00.000-07:00

Today is the 3rd day of Blogging Marathon and I wanted to make something very simple which kids can also make by themselves. Its Chatpata boondhi. Here goes the recipe............

We need:

Boondhi 1cup

Chopped onion 2sps

Chopped cilantro 1sp

Chat masala 1/4sp

Lemon/lime juice 5sps

Method:

In a bowl add boondhi, chopped onion, cilantro, chat masala and lime juice.

Mix well and serve.

Sending this recipe to Kamalika's Kids Delight event.

Also checkout what my fellow bloggers are cooking for the Blogging Marathon #8

Mango Pineapple Smoothie

2011-08-24T15:20:00.000-07:00

Today is the 2 nd day of blogging marathon # 8 and I wanted to make some smoothie and its very hot outside. Today was is the day all kids are happy going back to their schools and also my kid started his school today. He is all excited on his first day of kindergarten........made this smoothie and wanted my kid to taste first. He liked it soo much......hope others kids also like this smoothie.......Here is the recipe.....

We need:

Mango pulp 1cup

Pineapple juice/ pieces 1 cup

Plain Yogurt 1 cup

Non fat milk 1/2 cup

Sugar 2sps

Method:

In a blender, blend mango pulp, pineapple juice, yogurt, milk and sugar untill smooth.

Serve as it is or cool in refrigerator and serve.

Also sending this recipe to Kid's delight event hosted by Kamalika

Checkout what my fellow bloggers are cooking in this Blogging Marathon # 8

Fruit Chat

2011-08-23T09:42:00.000-07:00

Back with some different recipes which am sending for Srivalli's Blogging Marathon # 8, Group # 2.

My theme for the Marathon is Cooking without fire for kids. On the first day of Marathon I have made fruit chat for kids which is very easy to make and healthy too. Here goes the recipe.........

We need:

Pineapple pieces 1 cup

Apple pieces 1 cup

Grapes 1 cup

Crushed walnuts 1/4 cup

Tooty fruity 1/4 cup

Chat Masala 3/4 sp

Method:

Cut all the fruits into medium sixe or bite size pieces.

In a mixing bowl add all the fruits and chat masala.

Mix well and garnish with crushed walnuts and tooty fruity.

Looks colorfull and healthy too.

U can use any fruit of your choice.

Chat masala gives some special taste to this chat.

I am also sending this recipe to Srivalli's Kids delight event which is organised by Janaki's kitchen for this month.

Also checkout what my friends are cooking the 8th Edition of Blogging Marathon

Egg Noodles with Chicken Manchuria

2011-07-29T11:22:00.000-07:00

Today is the last day of Blogging Marathon and am here with a Indo Chinese dish, Chicken manchurian with Egg noodles. This is one of my husband's favorite food. Its been a while I made this dish at home and we love this combo. Here' s the recipe for you all..........

We need:

Whole grain noodles/ spaghetti 1 packet

Shallots 3

Carrot chopped 1/2 cup

Bell pepper 1 ( any color)

Soy sauce 4 sps

Chilli sauce 2sps

Sprouts 1 cup

Salt to taste

Oil 2sps

Eggs 2

green onions/ spring onions 1 cup

For Chicken Manchuria:

Chicken Nuggets 10

Soy sauce 3sps

chopped ginger and garlic 1 1/2 sp

Chilli sauce 2 sps

Oil 2sps

vinegar 1sp

Corn flour 1sp

Tomato sauce 2sps

Method:

Boil 10 cups of water adding little oil and salt to it.

Once the water is boiling add noodles and cook for 10mits or till soft.

Heat wok and add oil.

Now Beat eggs and scramble the eggs.

Add chopped shallots, carrots, bell pepper and saute for few minutes.

Now add soy sauce, chilli sauce and salt to taste.

Add very little salt as soy sauce contains some salt in it.

Drain the water and add noodles to this mixture and mix well.

Add sprouts and mix well.

Garnish with chopped green onions or spring onions.

To make manchurian i have used frozen chicken nuggets.

Defrost chicken nuggets and keep aside.

Heat oil and add chopped ginger garlic.

Saute for few minutes and add chilli sauce, vinegar, soy sauce and tomato sauce.

In a small bowl mix corn flour with 1 cup water and add this to the manchurian sauce.

Now add the chicken nuggets and adjust the salt according to your taste.

Mix well and cook for 2 minutes and transfer to serving bowl and garnish with green onions.

Serve both the dishes hot and enjoy your meal.

Check out what my fellow marathoners have been cooking for the day.

Pongal with Sambar and Coconut Chutney

2011-07-28T17:19:00.000-07:00

We need:

Rice 2 cups

Moong dal 1 cup

Black pepper 15

Mustard seeds 1/2 sp

Cumin seeds 1/4 sp

Cashew 10

Green chillies 5

Ghee 4sps

Salt to taste

Haldi 1/4 sp

Method:

Heat presser cooker and add ghee to it.

Once the ghee is heated add cashew and Roast till golden brown.

Remove and keep aside.

In the same ghee add cumin and mustard seeds.

Add whole black pepper and green chillies.

Saute for a minute and add washed moong dal and rice.

Add salt and haldi.

Mix well and fry for 2 minutes and add 7 cups of water.

Presser cook till 3 whistle.

Remove and garnish with roasted cashew.

Mean while make chutney.

I had some left over sambar so using that with the pongal.

U can find the sambar recipe here and coconut chutney recipe here.

Serve hot pongal with coconut chutney and sambar.

Look here my fellow marathoners are cooking for this event.

Idly Sambar

2011-07-27T21:52:00.000-07:00

We need:

Idly batter

Toor dal

Tamrind pulp 2sps

Jaggery 1sp

Green chillies 2

Tomato 1

Sambar onions/ pearl onions 6

Carrot 2

Beans 4

Cauliflower 1 cup

Mustard seeds 1/4 sp

Cumin 1/4sp

Udad dal 1sp

red chilli 2

Curry leaves 4

Sambar powder 3sps

Salt to taste

Chilli powder 1sp

Haldi 1/4 sp

Oil 3sps

Dhaliya 1 cup

Coconut powder 1/4 cup

Method:

Make Idlies as u usually make.

For making sambar boil presser cook toor dal.

Mean while cut all the veggies to bite size pieces and fry them in 1sp oil.

Once the dal is cooked mash it and add 3 cups water.

Now add all the veggies, tamrind pulp, jaggery, salt, haldi, chilli powder, sambar powder and boil.

Onece the sambar becomes little thick switch off flame.

Now make a tempering heating 2sps oil in small pan.

Add mastard, cumin, red chilli, curry leaves, udad dal .

Add this to sambar and keep aside.

To make chutney, mix dhaliya, coconut powder, green chillies 3, salt and little water to make a smooth paste.

Make tempering as above and mix it with the chutney.

I have used store bought karam powder( nalla karam).

Serve hot idlies with sambar, chutney and karam powder.

Click here to know what my fellow marathorners are cooking.

Poori with Tomato Curry

2011-07-26T22:37:00.000-07:00

Poori is one of my favorite dish which I make atleast once a month. Usually it is served with Besan and aloo curry or Aloo kurma. But my Husband likes this with Tomato curry which is very simple to make. First I dint like this combo, but after making it for couple of times I too started liking this combo. Its very simple and easy to make. So here is the 4th day combo dish for the Blogging Marathon # 7......

We need:

Wheat flour 2cups

Oil for deep frying

Water to make a dough

Tomatoes 4

Green chillies 3

Curry leaves 4

Onion 1 medium

Chana dal 1sp

Mustard seeds 1/4 sp

Cumin seeds 1/4 sp

Red chilli 1

Cilantro chopped 1/4 cup

Garlic cloves 3

Salt to taste

Haldi 1/4 sp

Chilli powder 1 1/2 sp

Method:

First make a dough with wheat flour and water.

Keep aside for 10 mits.

Meanwhile u can start preparing tomato curry.

Heat a pan and 4 sps oil and add mustard seeds, cumin, red chilli, curry leaves and chana dal.

Now add chopped onions and slit green chillies.

Cook till golden brown and add chopped tomatoes.

Now add salt to taste, haldi and cook further till tomatoes are well cooked.

Now add chopped garlic and cook further for 5 mits on medium flame.

Finally add chopped cilantro and transfer to serving bowl.

Make small balls with the dough and make as poori's and deep fry them.

Serve hot poori's with tomato curry.

Sorakaya Pulusu( Bottle Gourd) and Bellam charu

2011-07-25T08:37:00.000-07:00

We Need:

Sorakaya/bottle gourd 1

Onion 1 medium

Green chillies 2

Curry leaves 3

Tamrind pulp 4 sps

Jaggery / Bellam 2 sps

Chilli powder 1sp

Salt to taste

Haldi 1/4 sp

Cilantro chopped 1/4 cup

Mustard seeds 1/2 sp

Cumin seeds 1/4 sp

Chana Dal 1 sp

Red chilli 2

Fenugreek seeds 1/4 sp

Oil 4 sps

For Bellam Charu:

Bellam/ Jaggery 2sps

Tamrind pulp 1sp

Water 3 cups

Haldi pinch

Chilli powder 1sp

Mustard seeds 1/4 sp

Cumin seeds 1/4 sp

Red chilli 1

Udad dal 1sp

Curry leaves 3

Oil 2sps

Cilantro chopped 1/4 cup

Method:

In a large pan Heat oil and add tempering( mustard, cumin, red chilli, fenugreek seeds, curry leaves, chana dal)

Let them change its color to light brown, add chopped onions and slit green chillies.

Try till golden brown and add cubed sorakaya pieces/ bottle gourd.

Saute for few minutes and add chilli powder, haldi and salt.

Mix well and Tamrind pulp, jaggery and 1 cup water.

Cook on medium flame till sorakaya pieces become soft.

Garnish with chopped cilantro.

For Bellam charu:

In a sauce pan add 3 cups water, haldi, chilli powder, tamrind pulp, jaggery and cilantro.

Mix well and bring it to boil.

Now make a tempering with 2 sps oil.

Heat oil and add musatrd, cumin, udad dal, curry leaves and red chilli.

Add this to boiled rasam/ charu.

Serve hot rice with bellam charu and sorakaya pulusu. A perfect combination.

Mysore Bonda

2011-07-24T15:59:00.000-07:00

We need:

Maida 2 cups

Sour Yogurt/ butter milk 1 cup

Green chillies chopped 3 sps

Ginger chopped 1 sp

Cilantro chopped 3sps

Coconut small pieces 1sp

Rice flour 1/4 cup

Salt to taste

Soda 1/4 sp

Jeera/ cumin seeds 1/4 sp

Oil for deep frying

For Chutney:

Dhaliya/ putnalu 1 cup

Green chillies 4

Coconut powder 1/4 cup

Jeera 1/4 sp

Mustard seeds 1/4 sp

Red chillies 2

Udad dal 1/2 sp

Curry leaves 4

Salt to taste

Method:

In a large bowl add maida and chopped ginger, green chillies, cumin, cilantro, coconut , salt and rice flour.

Mix well and add butter milk to make a smooth paste.

The consistency should not be like dosa batter or like chapati dough, it should be smooth as to take the batter and drop them round in shape with ur hands.

If required add little water.

Heat oil in large pan for deep frying.

Take little batter and drop them into oil.

Fry till golden brown.

Now to make chutney add dhaliya, green chilli, coconut powder and salt to mixi and grind to smooth paste adding little water.

Now make a tempering. In small pan heat 2 sps oil and add cumin, mustard, udad dal, curry leaves and red chillies.

Once they turn golden brown add it to chutney.

Serve hot Bonda's with ginger pickle and chutney.

I have served store bought ginger pickle here.

Check out Blogging Marathon to see what my fellow bloggers are cooking this week

Saggubiyyam Vada / Sago Vada

2011-06-09T17:03:00.000-07:00

We need:

Sago / Saggubiyyam 2 cups

Potato 1 large

Onion 1 small

Green chillies 3

Curry leaves 5

Cilantro chopped 1/4 cup

Ginger chopped 1 sp

Oil to deep fry

Salt to taste

Method:

Soak sago over night and drain water.

Add boiled and mashed potato, chopped green chilli, ginger, curry leaves, onion and cilantro.

Add salt also and mix well.

Heat oil and deep frying pan.

Now take mixture of sago and make a round of a medium sized lime.

Now make press the ball to make a patties.

These patties should not be too thin nor too thick.

Drop each pattie into oil and fry till golden brown and crisp.

Serve hot with any chutney or sauce.

Black Eye Pea / Bean curry

2011-06-09T16:25:00.000-07:00

Black eye bean curry is one of my favorite curry which my mom makes. I tried it last week but could not get the exact tasty what my mom used to make. But the cooking process is very simple. Each part of the world has a different name for this Black eye bean . Here goes the recipe......

We need:

Black Eye bean/peas 1cup

Bay leaf 1

Cinnamon 1inch stick

Cloves 3

Onion 1 small

Tomato 1 small

Salt to taste

Chilli powder 1sp

Haldi 1/4 sp

Garam masala 1sp

Green chillies 2

Chopped cilantro 1/4 cup

Oil 5 sps

Method:

Soak the beans over night and presser cook.

Remove and drain water.

In a large pan heat oil and add the whole garam masala( cloves, cinnamon, bay leaf)

Saute for few seconds and add choppes onion and green chillies.

Once the onions turn golden brown add chopped tomato and cook well.

Now add haldi, salt, chilli powder and garam masala.

Mix well and add boiled beans.

Add 1/2 cup water and cook on medium flames for 5 mits

Garnish with cilantro and serve hot with chapati, roti , naan or even rice.

Pav Bhaji

2011-06-09T15:48:00.000-07:00

This dish is one of the most popular dish in India. Its called Pav bhaji. This fast food dish is a native of Mumbai. Its basically made with potato and spices. But i have also used mixed veggies for curry which is called bhaji and served with Pav means bread. Very tasty and simple to make. Here goes the recipe......

We need:

Pav 4

Mixed veg ( carrot, peas, beans,corn) 2 cups

Onion 1 medium

Tomato 1 medium

Potato 1 large boiled

Lime/ lemon 1

Chilli powder 1sp

Salt to taste

Haldi 1/4 sp

Chat masala 1/4 sp

Pav bhaji masala 3 sps

Oil 2 sps

Cilantro chopped 1/4 cup

Method:

Take a pan and hear oil.

Now add chopped onion and tomato.

Cook well and add mixed veggies and boiled and chopped potato, cook further for about 5 mits.

Now add chilli powder, haldi, salt, chat masala and pav bhaji masala and mix well.

If needed add little water and cook further.

Garnish with chopped cilantro.

Cut each pav to half and keep aside.

Just before serving heat a pan and butter the pav's and bake for few seconds.

Serve hot with bhaji and chopped onions and lime/lemon.

Avocado Paratha

2011-05-22T14:47:00.000-07:00

Today is the last day of blogging marathon 5. And my dish for the day is Avocado paratha. Different from other Parathas which is easy to make and healthy.

We need:

Wheat flour 1 cup

Avocado 1

Garam masala 1/4 sp

Salt to taste

Chilli powder 1/4 sp

Jeera 1/4 sp

Haldi pinch

Oil few spoons

Water

Curd/ yogurt 1cup

Method:

Add garam masala, salt, chilli powder, Jeera, haldi, and 2 sps oil in flour.

Also add mashed avocado.

Now mix well and add water to make it as a chapati dough.

Make as parathas and cook on pan like normal parathas.

Serve hot with plain curd or Raita.

Check out the Blogging Marathoners doing BM#5 along with me

Curry in a hurry under 30 min: Priya Suresh, Srivalli, Usha

Seven Days of Colorful Dishes Kid's Special: Vardhini,

Seven Days of Indian Sweets: Harini, Suma, Veena

Seven Days of Regional Specials: Aarthi, Kalyani, Pavani, Shylaja

Summer Coolers: PJ, Vaishali

Under 15 mins Quick Breakfast: Sushma Pinjala,

Pan cakes

2011-05-21T11:15:00.001-07:00

We need:

Pan cake mix 1 cup

Milk 1/2 cup

Eggs 1

Maple syrup / honey

Butter 2 sps

Method:

Mix Pan cake mix with egg and milk till smooth.

Heat pan and apply little butter.

Once the butter melts add little pan cake mixture.

Wait for 1 mit and turn to other side to cook. All this process have to be done on medium flame or else the pan cakes will burn.

Repeat this process to make pancakes. This mixture makes around 5 pancakes.

Transfer to serving place and add honey or maple syrup on top.

Serve with strawberries or banana or with ur favourite fruits.

Simple and easy to make a healthy breakfast.

Check out the Blogging Marathoners doing BM#5 along with me

Curry in a hurry under 30 min: Priya Suresh, Srivalli, Usha

Seven Days of Colorful Dishes Kid's Special: Vardhini,

Seven Days of Indian Sweets: Harini, Suma, Veena

Seven Days of Regional Specials: Aarthi, Kalyani, Pavani, Shylaja

Summer Coolers: PJ, Vaishali

Under 15 mins Quick Breakfast: Sushma Pinjala,

Fried Idly

2011-05-20T22:49:00.000-07:00

Todays recipe is little unhealthy but very tasty breakfast. U can make this with leftover idlies or freshly made idlies. Here goes the recipe.........

We need:

Idly batter 2cups

Mustard seeds 1/4 sp

Udad dal 1/4 sp

Jeera 1/4 sp

Sesame seeds 1/4 sp

Cilantro chopped 1/4 cup

Salt to taste

Oil 2 cups

Method:

Make idlies and cut them to half.

Heat oil and deep fry till crisp.

Heat oil in pan and add mustard seeds, jeera, udad dal and sesame seeds.

Saute for 2 mits and add cut idlies. Add little haldi and salt to taste. Mix well and transfer to serving plate.

Garnish with cilantro and serve with tomato sauce or hot sauce.

Simple to make and tasty but little unhealthy. Enjoy......

Check out the Blogging Marathoners doing BM#5 along with me

Curry in a hurry under 30 min: Priya Suresh, Srivalli, Usha

Seven Days of Colorful Dishes Kid's Special: Vardhini

,Seven Days of Indian Sweets: Harini, Suma, Veena

Seven Days of Regional Specials: Aarthi, Kalyani, Pavani, Shylaja

Summer Coolers: PJ, Vaishali

Under 15 mins Quick Breakfast: Sushma Pinjala,

Cracked wheat upma

2011-05-19T12:16:00.000-07:00

We need:

Cracked wheat rava 1cup

Carrot chopped 1/4 cup

Cabbage chopped 1/ 4cup

Onion chopped 1/4 cup

Curry leaves 4

Green chillies 2

Red chilli 1

Mustard seeds 1/4 sp

Jeera 1/4 sp

Chana dal 1/4 sp

Cashew 10

Peanuts 10

Chopped cilantro 1/2 cup

Oil 3 sps

Salt to taste

Lime or lemon 1

Method:

Heat pan and add oil.

Now add mustard seeds, jeera, red chilli, chana dal, curry leaves and saute for few seconds.

Now add cashew and peanuts.

Now add all chopped veggies and cook for 2 mits.

Now add 3 cups of water and bring it to boil.

Add cilantro and salt to taste.

Now add wheat rava slowly and simmer the stove and place lid on top.

Cook for 4 mits and switch off the stove.

Serve hot with any chutney, sugar or freash lime or lemon juice on top.

This serves 2 people.

Check out the Blogging Marathoners doing BM#5 along with me

Curry in a hurry under 30 min: Priya Suresh, Srivalli, Usha

Seven Days of Colorful Dishes Kid's Special: Vardhini

,Seven Days of Indian Sweets: Harini, Suma, Veena

Seven Days of Regional Specials: Aarthi, Kalyani, Pavani, Shylaja

Summer Coolers: PJ, Vaishali

Under 15 mins Quick Breakfast: Sushma Pinjala,

Carrot Idly

2011-05-18T19:07:00.000-07:00

Idly is the tiffin made mostly through out south India. But each part of south India make this idly in a different way. We make Idly with udad dal and idly rava, few make this with rice and udad dal.

The idly i made today is with udad dal and idly rava. This is the regular idly which we make. I wanted to try this in a different way adding carrot and chana dal. And idly tasted good with chutney. Here goes the recipe........

We need:

Udad dal 1 cup

Idly rava 2 cups

Carrot grated 1 cup

Mustard seeds 1/4 sp

Jeera 1/4 sp

red chilli 2

Green chillies 3

Coconut powder 1/ 2 sps

Dhaliya 1 cup

Oil 2 sps

Curry leaves 4

Method:

Soak udad dal over night and grind it to smooth paste.

Soak idly rava for and hour and drain water. Add it to dal paste and ferment it over night.

Add salt and grated carrot to it before making idly.

Now take idly plates and grease them with oil before adding idly batter to it.

Now steam the idly's in cooker.

While the idly is cooking prepare chutney to serve with idly.

Add green chilli, salt, coconut to dhaliya and make a smooth paste.

In a pan heat 2 sps oil and add mustard seeds, jeera, red chilli, udad dal and curry leaves to make tempering for the chutney.

Add this to chutney and serve hot idly with chutney.

Carrot idly tasted different from regular idly, good idea to feed kids who doesnot like carrot.

Check out the Blogging Marathoners doing BM#5 along with me

Curry in a hurry under 30 min: Priya Suresh, Srivalli, Usha

Seven Days of Colorful Dishes Kid's Special: Vardhini,

Seven Days of Indian Sweets: Harini, Suma, Veena

Seven Days of Regional Specials: Aarthi, Kalyani, Pavani, Shylaja

Summer Coolers: PJ, Vaishali

Under 15 mins Quick Breakfast: Sushma Pinjala,

Sago Upma

2011-05-17T12:12:00.000-07:00

Today is the second day of blogging marathon, and wanted to make something with sago(saggubiyyam). Its healthy and heavy breakfast. Its very simple, easy and fast to make.

Here goes the recipe.....

We need:

Sago 1cup

Onion chooped 1/4cup

Carrot chopped 1/4cup

Potato chopped 1/4cup

Peanuts 1/4cup

Udad dal 1/2spoon

Mustard seeds 1/2spoon

Chana dal 1/2 spoon

Jeera 1/2spoon

Red chilli 1/2 spoon

Green chilli chopped 1

Cilantro chopped 1/2spoon

Oil 2spoons

For powder:

Dhaliya 1/2 cup

Garlic 2cloves

Red chilli powder 1sp

Salt to taste

Method:

Soak sago over night in water.

Heat oil in pan add jeera, mustard, red chilli, udad dal and chana dal.

Add curry leaves and all chopped veggies .

Now add peanuts and cook for 3 mits.

Add salt and mix well.

Drain water and add sago to the cooked veggies.

Mix well and garnish with cilantro.

Do not cook for more than 2 mits after adding sago.

Method for powder:

Add salt, chilli powder and garlic to daliya and make a powder in mixer.

Serve this powder with the sago upma.

All this method takes exactly 14 mits to prepare and serves 2 people.

This upma tastes well with mango pickle.

Check out the Blogging Marathoners doing BM#5 along with me

Curry in a hurry under 30 min: Priya Suresh, Srivalli, Usha

Seven Days of Colorful Dishes Kid's Special: Vardhini,

Seven Days of Indian Sweets: Harini, Suma, Veena

Seven Days of Regional Specials: Aarthi, Kalyani, Pavani, Shylaja

Summer Coolers: PJ, Vaishali

Under 15 mins Quick Breakfast: Sushma Pinjala,

Egg and Cheese Toast with Coffee

2011-05-16T18:08:00.000-07:00

This is the first time I am participating in Srivalli's Blogging marathon. I have choosen Quick Breakfast as my theme which has to be made in 15 mits. This is the first day of the Marathon which continues till 7 days from today. I have made Egg and cheese Toast as my first day breakfast which is served with coffee. Here is the recipe......

We need:

Egg 1

Bread slices 2

Mozzarella cheese 2 spoons grated

Butter 1sp melted

Milk 1cup

Sugar 1sp

Coffee powder 1sp

Method:

Heat pan and add few drops of butter.

Now beat egg directly on to the pan.

After 2 mits top it with one bread slice.

Rest it for a minute and turn it around.

Now add cheese on top of the egg and top it again with another bread slice.

Cook it for 2 mits and transfer to a plate.

All this has to be done on medium flame.

Take a cup of milk add sugar and coffee powder to it. I have used nescafe.

Heat it in microwave for 2 mits and remove.

Now cut the egg and cheese toast to 2 pieces as u like and serve it with coffee.

This breakfast takes just 12 mits to prepare.

Check out the Blogging Marathoners doing BM#5 along with me

Curry in a hurry under 30 min: Priya Suresh, Srivalli, Usha

Seven Days of Colorful Dishes Kid's Special: Vardhini,

Seven Days of Indian Sweets: Harini, Suma, Veena

Seven Days of Regional Specials: Aarthi, Kalyani, Pavani, Shylaja

Summer Coolers: PJ, Vaishali

Under 15 mins Quick Breakfast: Sushma Pinjala,

Chinese fried rice

2011-04-25T23:38:00.000-07:00

Chinese is one of our favorite cuisine. When we were in New Jersey we used to have chinese atleast once in a week. After moving to Los Angeles, we dint find any good chinese restraunt, so i started cooking chinese at home. It dint taste like proper chinese food but my husband loved the fried rice which I made. Here is the recipe for all of u.........
We need:

Shallots 3
Carrot diced 1/4 cup
Green peas 1/2 cup
Bean sprouts 1 cup
Chopped green onion 1/2 cup
Soy sauce 1/ 8 cup
Chilli sauce 1/8 cup
Salt to taste
Oil 3sps
Black pepper 1/4 sp
Cooked rice 5 cups

Method:

Heat wok and add oil.
Now add chopped shallots, carrots, peas and mix well.
Now add Rice and mix well.
If u cook the rice 1 day before, cool it and refrigerate it.
Remove the next day and prepare the fried rice. It tastes better than the freshly cooked rice.
After adding rice, add chilli sauce, soy sauce, salt and crushed black pepper.
Add sprouts and mix well.
Switch off the stove and garnish with chopped green onion.
Serve hot with veg or non veg Manchurian or any chinese side dish.

Chicken puffs

2011-04-21T19:36:00.000-07:00

Yesterday i made chicken curry for lunch and some of the curry was left out. Today we were not interested to eat the leftovers. Then I thought of making chicken puffs with the leftover curry.
And they turned out very good and tasty. Here goes the recipe for u all...........
We need:

Puff pasrty sheets
Chicken curry
Baking tray

Method:

Defrost the puff pastry sheets and cut them to the desired size.
Top the puff sheet with the spoon full of chicken curry. Make sure the chicken pieces are very small.
Now fold them as shown in the below picture.
Place them side by side in the baking tray.

Pre-heat oven to 350 degrees and bake the puffs for 10 mits on each side.

U will know whether the puffs are done, if not done bake them for another 5 to 10 mits.

Serve hot with any ketchep or sauce.

Baklava

2011-02-09T16:53:00.001-08:00

Hello Friends, Its been very long time that i have posted some new recipes. Was away from blogging as I had baby girl on 19th of January. Made this new dessert Baklava, its a dessert from central and southwest Asia. Made this for my Daughter's 21st day function and it came out very well. We need:

Fillo dough sheets 1packet
Sugar 2 cups
Pistachios crushed or powdered 5 cups
Butter 5 cups melted
Water 1 cup
Baking tray

Method:

Just follow the instructions how to defrost the fillo dough.
Crush the nuts and add 1/2 cup sugar to it.
I have used pistachios, you can use almonds, walnuts also according to ur taste.
Melt butter and keep aside.
Mean while add 1 cup water to sugar and make sugar syrup.
Now grease the baking tray with butter or non stick spray.
Separate the fillo sheets one by one and spread them inside the baking tray.
For each fillo sheet apply butter on top.
Continue this till u spread 8 sheets.
Now spread 1/2 of the crushed nuts mixed with sugar on top.

Now repeat the process apply butter to each sheet for next 8 sheets.
Now spread rest of the crushed nuts on top.
Repeat the process applying butter to each sheets.
Now do this till all the sheets are done.

Now spread all the remaining butter on top and cut the pieces in what ever shape u want.
Preheat oven on 350 degrees and bake the baklava for 1hr.
Remove from oven and spread the sugar syrup on top.
Now bake it for 15 mits more and remove from oven.
Let it cool, separate the pieces and serve.

Singapore Maifun

2011-01-10T15:46:00.000-08:00

We need:

Maifun Rice sticks 1 pkt
Green onion/ spring onion 2
Carrot 2
Bell pepper any color 1
Shallots 2
Eggs 2
Garlic chopped 2sps
Ginger chopped 2sps
Hot chilli oil 4sps( or more, depends how much spicy u want)
Soy sauce 3 sps
Salt to taste
Oil 3 sps

Method:

Add 8 cups water to sauce pan and add little oil.
Now add the Maifun sticks and bring it to boil.
Meanwhile cut all the veggies lengthwise.
Drain the excess water and keep aside.

In a wok heat 1sp oil and beat eggs. Scrumble eggs and remove to another plate.

Add 1 sp oil in the same pan and chopped ginger and garlic and saute for 2 mits.

Now add all the veggies and saute for 5 mits.

U can even add broccoli, shrimp, chicken etc according to ur taste.

Now add the scrambled eggs and mix well.

Now add soy sauce, chilli oil and little salt.

Mix well and add the cooked maifun.

Mix all the veggies and sauces well and serve hot.

Garnish with chopped green onion.

Gunta ponganalu( Made with dosa batter)

2010-10-18T14:57:00.000-07:00

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

2010-10-18T14:40:00.000-07:00

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

2010-10-14T17:20:00.000-07:00

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 paste, soda, sesame and cumin seeds.
Mix them well and add little water at atime to make a dough.
Should not be too smooth, it has to be as ur chapathi dough.
Heat oil in pan and make small balls with this dough.
Take greased plastic sheet and place one ball on it and press gently with ur hands.
Grease ur hands too and press them very thinly and drop each of these into the oil.
Fry till golden brown and remove.
Should not fry too long or till crisp.
These appalu are not meant to be eaten crispy, have to be little soft.
These can be stored in air tight container for upto 10days.

Aavada/ Perugu Vada/ Dahi vada

2010-10-14T17:06:00.000-07:00

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

2010-10-14T13:33:00.000-07:00

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

2010-09-22T14:52:00.001-07:00

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.

Palak Moong Dal fry

2010-09-21T16:10:00.000-07:00

We need:

Palak chopped 6 cups
Moong dal 1 cup
Green chillies 6
Onion small 1
Garlic cloves 4
Salt to taste
Haldi 1/2 sp
Chilli powder 1sp
Oil 3sps

Method:

Heat oil in pan and add chopped onions and slit green chillies.
Saute and add crushed garlic and cook till raw smell dissappears and onions are slight brown in color.
Now add moongdal and fry for few mits.
Now add washed and chopped spinach/ palak.
Saute for few mits and add slat, haldi and chilli powder.
Do not add water. Cook on medium flame till water whcih comes from spinach disappears.
Transfer to bowl and serve hot with rice or roti.

Bagara Annam

2010-09-21T15:57:00.000-07:00

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.
Serve hot with any gravy curry, i love to have this with any non veg curry or mirchi ka salan or bagara baingan.

Fruit Custard

2010-09-21T15:48:00.000-07:00

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

2010-08-31T16:31:00.001-07:00

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 water to make a smooth paste.
Heat large pan add oil and add red chillies, cloves, cardomom, cinnamon,mustard seeds, cumin seeds and methi.
Saute and add chopped onions, ginger garlic paste, curry leaves, haldi, hing and salt.
Cook till onions turn golden brown and add cumin powder, coriendar powder, chilli powder,curd, water and mix well. Now add the peanut, sesame and coconut paste and mix well.
Cook till bubbles appear, the its time to add tamrind juice and some more water to boil.
Add slit chillies and suger to cook further.
Cook on medium flame and finally garnish with chopped cilantro.
Goes well with any type of biryani or fried rice.
I liked it having with poori and roti too.

Paya Curry

2010-08-31T13:11:00.000-07:00

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.

Daddojanam/ Curd rice

2010-08-18T15:56:00.000-07:00

We need:

Cooked rice 2cups
Curd 1 1/2 cup
Milk 2 cups
Curry leaves 5
Mustard seeds 1sp
Cumin seeds 1sp
Red chillies 3
Chana dal 1sp
Crushed black pepper 1sp
Chopped onions 1/4cup
Chopped ginger 2sps
Chopped green chillies 1/2sp
Choppeed cilantro 1/2 cup
Salt to taste
Oil 6sps

Method:

Cook rice and keep aside.
Heat pan add oil and add mustard seeds, cumin, chana dal, red chilli, curry leaves.
Saute for few seconds and add chopped onions, green chillies and ginger.
Fry till onions turn golden brown and add crushed black pepper.
Now add milk to curd and make a smooth batter of it.
Add this curd mxture to rice and mix well.
Now add the onion mixture and salt to the rice and mix well.
If u think the rice is very hard goahead and add some more milk and curd.
Finally add chopped cilantro and cool this rice in fridge for some time and then serve.

Sooji Halwa

2010-08-18T15:40:00.000-07:00

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

2010-08-18T15:31:00.000-07:00

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

2010-08-18T15:19:00.000-07:00

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

2010-08-17T11:04:00.000-07:00

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

2010-08-12T16:49:00.001-07:00

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

2010-07-30T14:55:00.001-07:00

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

2010-07-30T14:35:00.000-07:00

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 cilantro and serve hot with rice.

Royyala vepudu/ Shrimp Fry

2010-07-30T14:24:00.000-07:00

We need:

Shrimp/Royyalu/Prawns 1pound
Onion 1 small
Grated coconut 1cup( fresh/ dry)
Ginger garlic and green chilli paste 2sps
Chilli powder 1/2 sp
Haldi pinch
Salt to taste
Curry leaves 6
Cilantro chopped 1 cup
Freshly ground garam masala( cinnamon, cardamom and cloves) 1sp

Method:

Wash shrimp and keep aside.
In a pan add 2 drops of oil and add raw shrimp.
Add pinch of haldi and mix well to cook.
Cook for 3 mits and remove.
In a large pan heat oil and add curry leaves, thinly sliced onions and salt.
Saute for few mits and add freshly made ginger garlic and chilli paste.
Cook for 2 mits and add freshly ground garam masala.
Mix well and add coconut.
Cook till raw smell dissappears.
Now add shrimp and chilli powder.
Mix well and fry for about 5 to 7 mits.
Garnish with cilantro and serve hot.

Aloo Carrot Kurma

2010-07-09T16:08:00.000-07:00

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

2010-07-08T14:51:00.000-07:00

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 after transfering the mixture to plates.
Let it set for 10mits and its done. Now u can cut it to pieces and let them rest for some time in the fridge.
Serve cold. Can be served with out dry fruits also.

Bread bajji

2010-07-06T16:51:00.000-07:00

We need:

Bread slices 4
Besan/ gram flour 2cups
Rice flour 1/4 cup
Salt to taste
Haldi pinch
Chilli powder 1sp
Oil for deep frying

Method:

In a bowl add salt, haldi, chilli powder and mix with besan and rice flour.
Now add water to make batter.
The batter consistancy should be not too thick nor too thin.
Heat oil in a large pan.
Mean while cut bread slice to 4 pieces.
Now dip each bread piece in the batter and deep fry in the hot oil.
Keep turning so that they are evenly cooked on all the sides.
I added rice flour instead of bicarbonate soda, because, if u add soda the bread bajji consumes lot off oil.
If u add rice flour oil is not consumed much and the outside crust is also crispy.
Fry all the bread pices some at a time and serve hot with any chutney or sauce.

Khadi/ Kadai Pakoda

2010-07-06T16:31:00.000-07:00

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 or tempering aside.
When the curd and besan mixture is boiled and bubbles appear, that is when it turn little thick.
Switch off the flame and addup the prepared tadka/ tempering.
U can have this as it is with rice.
It would taste even better if u can addup some pakoda or vada to this khadi.
I have added Masoor dal vada.
Finally garnish with cilantro and serve hot.

Egg bhurji/ Anda Bhurji/ Guddu Porutu

2010-07-04T15:21:00.000-07:00

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

2010-07-02T13:57:00.000-07:00

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 till all the leaves change color and the quantity of leaves becomes 1/4 of what u have added to pan.

Let it cool and grind it to paste adding some salt to taste.

In apan heat 2 sps oil for making tempering.

Once oil is hot add mustard seeds, cumin seeds, curry leaves, udad dal, red chilli and chopped garlic and onions.

Add this tempering to the gongura paste and serve it with rice, roti etc.

I love to have it with hot rice. This can be stored in fridge for upto 1 week.

Salt and Jeera Biscuits

2010-06-24T16:34:00.001-07:00

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

2010-06-24T14:25:00.000-07:00

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.