Dec 30, 2008

Basundi








Ingredients

Milk-4 cups
sugar-1 cup
Lemon juice-1 tsp
cardamon powder-1/2 tsp

Method of preparation

1)Take a thick bottomed vessel and boil the milk.
2)Stir it constantly till it reduces to 1 cup.It should be thick in consistency.
3)Reduce the heat add some lemon juice it becomes granular.
4)Add some sugar and increase the heat.stir it well for 5 more minutes.
5)Turn off the heat and add cardamon powder.
6)You can add some nuts like almonds,pistachios etc.I didn't add them.

Dec 29, 2008

Palakura pappu/spinach dal


Ingredients

spinach - 1 bunch
toor dal-1 cup
onion-1 small
green chillies-2
turmeric- a pinch
salt-to taste
red chilli powder-1 tsp
lemon - 1
water-3 cups

For tempering

Mustard seeds- 1tsp
Urad dal-1 tsp
Chana dal - 1 tsp
curry leaves
garlic-3 pods
oil/ghee-1 tsp


Method of preparation

1)Wash the spinach leaves and chop them.
2)Wash the dal and chop onions,green chillies.
3)Take a pressure cooker and add the dal,spinach,onion,chillies,turmeric,salt,red chilli powder and water.cook for 3 whistles.
4)Take a pan and add ghee to it.When t hot add the chopped garlic,urad dal,chana dal,mustard seeds and curry leaves.Add the tempering to dal.
5)Add lemon juice to it after you turn it off from the heat.
6)serve hot with rice.

Dec 27, 2008

Semiya upma


Ingredients

semiya/vermicelli-2 cups
onion-1 small
green chillies-2
ginger chopped-1 tsp
curry leaves
urad dal-1tsp
chana dal-1tsp
mustard seeds-1tsp
green peas-1/4 cup
peanuts-1/4 cup
ghee-2tsp
water- 2 1/2 cups

Method of preparation

1)Take 1tsp of ghee in a pan and rost the semiya for 5 minutes and keep it aside.
2)Take 1tsp of ghee in another pan and add urad dal,chana dal,mustard seeds.After mustard seeds start pops add the chopped onion,ginger,green chillies,curry leaves.
3)After onions are light brown add the green peas and peanuts and fry them.
4)Add water to it and bring it to boil.
5)Finally add vermicelli and salt to it.Cook till it is done.

Dec 25, 2008

MERRY CHRISTMAS



WISHING YOU ALL A MERRY CHRISTMAS.

photo courtesy:google

Kobbari louse(andhra sweet)


Amma used to make this sweet oftenly with left over coconut after festivals.

Ingredients

kobbari/grated coconut-2 cups
Bellam/jagerry-2 cups
Cardamon powder-1 tsp
Ghee -2 tsp

Method of preparation

1)Take ghee in a pan and fry the coconut for 5 minutes.
2)Take another pan add jagerry and some water to it.After the syrup comes to string consistency add the fried coconut and cook till it thickens .There should not be any water consistency in it.
3)Add some cardamon powder and turn off the heat.
4)Let it cool and make ladoos from it
->If you cant make the ladoos from it it means it should be more thicken.Cook it again for some more time.
->you can skip first step and directly add coconut to syrup

Mushroom Tomato Curry



Ingredients

Mushrooms-6oz pack
onion-1 small
tomatoes-2 medium
2 cloves
garam masala-1 tsp
coriander powder-1 tsp
ginger garlic paste-1 tsp
red chilli powder-1 tsp
turmeric - a pinch
coriander leaves
salt
oil-2tsp

Method of preparation:

1)Take oil in a pan and add cloves when it is hot.
2)Add the chopped onions and fry till they are light brown.
3)Add turmeric,ginger garlic paste and fry for a minute.
4)Add chopped tomatoes a cook till the oil comes out.Add the mushrooms and let it cook for 10 minutes till the gravy become thick.Water comes out from the mushrooms.Let the garvy cook in it.No need to add any water to it.
5)Finally add salt,coriander powder,garam masala powder and red chilli powder.
6)Garnish with coriander leaves.

Dec 24, 2008

Potato Fry


Ingredients

Potatoes-5
onion-1 small
green chillies-2
ginger paste-1tsp
turmeric
red chilli powder
jeera
mustard seeds
coriander leaves
salt
oil

Method of preparation

1)Boil the potatoes,remove the skin and cut them in to small pieces.
2)Heat some oil in a pan add jeera, mustard seeds.Add chopped onions,green chillies,turmeric.
3)When the onions are light brown add the ginger paste and fry for a minute.
4)Add potatoes,salt,red chilli powder and stir for a while.
5)Finally add some coriander leaves.

coconut peanut chutney


Ingredients

coconut pieces-1 cup
roasted peanuts-1/2 cup
green chillies-4
tamarind pulp-1/2 tsp
garlic pods-3
salt

For seasoning

urad dal
chana dal
jeera
mustard seeds
curry leaves
turmeric

Method of preparation

1)Take some oil in a pan and fry the green chillies for a min.
2)Blend the coconut,peanuts,green chillies,tamarind,garlic,salt in to a paste.
3)Take some oil in a pan and do the seasoning with mustard seeds,urad dal,chana dal,jeera,curry leaves,turmeric.
4)serve it with idlis,dosas and vadas.

Junnu



Ingredients

Condensed milk-1 tin
milk-2 cups
eggs-2
pepper
cardamon

Method of preparation

1)Blend condensed milk,milk,eggs for a minute till they mix well.
2)Take a pressure cooker vessel and add the milk mixture to it.Add some ground pepper and cardamon top and cook it on steam for 10 minutes(Just like we cook idli).
3)If we place it n refrigerator for an hour it will become more firm.

Dec 23, 2008

chakra pongal


Ingredients

Rice-1 cup
moong dal-1/4cup
Coconut pieces-1/4 cup
ghee-4tsp
Jagerry/bellam-3/4 cup( adjust according to your taste)


Method of preparation

1)Wash rice,moong dal and cook them with 3 cups of water.
2)When they are almost cooked add the jagerry and cook for 10 minutes.
3)Take a pan add ghee and fry the coconut pieces.
4)Add coconut pieces along with ghee in to the chakra pongal.

Mysore bajji


Ingredients

Maida/All purpose flour - 2 cups
sour curd - 1 cup
onion-1 small
green chillies-2
coriander leaves
salt

Method of preparation

1)Mix maida with curd.The batter should be thick.
2)Add onions,green chillies,coriander leaves,salt to it.
3)Heat oil in a pan to deep fry.
4)take small portions of batter and drop it in oil.
5)Serve hot with with any chutney.
->If you dont have sour curd you can make the batter 5-6 hours before you want to have it.

Dec 21, 2008

Butter chicken(low calorie version)




Ingredients

chicken-1.5 lb
onion-1 big
tomatoes-2 pureed
bay leaf-1
cloves-2
cinnamon-1 small
coriander powder-1 tsp
cumin powder-1 tsp
curd-1/4 cup
lemon juice
coriander leaves

To marinate

garam masala-1 tsp
chicken masala powder-1 tsp
ginger garlic paste- 1 tsp
salt
red chilli powder-2 tsp
turmeric - a pinch

Method of preparation

1)Cut the chicken to small pieces and marinate it with above ingredients listed for an hour.we can add some red color to the marination which is optional.
2) Take some oil in a pan and add the marination to it.Fry it till the water from chicken evaporated and the pieces become dry.
3)Take a kadai and add butter to it.When it is hot add cloves,cinnamon,bay leaf,onions,green chillies,curry leaves and fry till the onions are golden brown.
4)Add 1/2 tsp of ginger garlic paste and fry for a min.Add the tomato puree to it and cook till the oil oozes out.Add coriander and cumin powders to it.
5) Add the chicken pieces to it.And add some salt if needed.Cook for 5 mins.
6)Add the curd and cook for 2 mins.
7)Remove from the heat and add lemon juice to it.
8)Garnish with coriander leaves.
-> you can add some red color which is optional.
-> you can add the whipped cream or half and half instead of curd if you don't count for calories.

Chicken Biryani/ Pulav(rice cooker version)



Ingredients

Basmati Rice-2.5 cups
chicken - 1.5lb
onion- 1 big
green chillies-3
cloves-3
cinnamon stick-1 small
cardamon - 3
Bay leaf-2
Ginger and garlic chopped finely-1 tsp
mint leaves-1/2 bunch
coriander leaves-1 bunch
lemon-1
Butter-2tsp
oil-2tsp

To marinate chicken

Curd-1 cup
Turmeric- a pinch
coriander powder- 1tsp
cumin powder- 1 tsp
pepper corns- 5
Jeera-1 tsp
Red chilli powder- 2 tsp
Ginger garlic paste-1 tsp
Biryani powder- 2tsp
Salt

Method of preparation

1)Cut the chicken in medium size pieces and marinate with the above ingredients for 30 mins.
2)soak the rice for 30 mins.
3)Take a pan add butter and oil.After it is hot add the cloves,cinnamon,cardamon,bay leaf,mint leaves,coriander leaves,onions,green chillies and fry till the onions are golden brown.
4)Add ginger,garlic and fry for a minute.Now add the marinated chicken and half cook it.
5)Add drained rice to it.Add 3.5 cups of water and cook it in electric rice cooker.
6)After the rice is done add some lemon juice and coriander leaves.
7)Serve hot with raita.

For Raita

curd-1 cup
onion- 1/2 cup
green chillies-1 chopped finely
coriander leaves
salt

Method of preparation

Add the chopped onions,green chillies,coriander leaves and salt to the curd and mix well.

Dec 20, 2008

Brinjal tomato curry


Ingredients

Brinjal- 2 big
Tomato-2 medium
onion-1 small
ginger garlic paste- 1 tsp
green chilli-1
salt
red chilli powder
turmeric a pinch
coriander leaves
oil


For seasoning
Urad dal/minapappu
chana dal/senagapappu
mustard seeds
curry leaves

Method of preparation

1)heat some oil in apan and add the seasoning.Then add the chopped onions,green chilli and fry till the onions are light brown.
2)Add the ginger garlic paste,turmeric and fry for a minute.Add tomatoes and fry for 5 minutes.Cut the brinjals in to small pieces,add to the gravy and close the lid.
3)Cook it on medium flame and add salt,red chilli powder.
4)Garnish with coriander leaves

Onion sambar



Toordal/kandi pappu - 1 cup
onions - 3
tomato-1
lemon juice(From 1)
sambar powder-1 tsp
salt
chilli powder- 1tsp
turmeric a pinch
coriander leaves
oil

For seasoning
Urad dal/minapappu
chana dal/senagapappu
mustard seeds
Jeera
red chilli-1
Garlic pods-4
curry leaves


Method of preparation

1)Pressure cook the toor dal for 3 whistles.Let it cool and make to a paste in blender.
2)Heat some oil in a pan add the seasoning.Then add onions,tomato and fry for a while.Add some water and bring to boil.
3)Finally add the toor dal,salt,sambar powder,turmeric,red chilli powder.Cook for 10 min.
4)Turn off the heat and add the lemon juice.Garnish with coriander leaves.

Bendakaya/okra fry



Ingredients

Bendakaya/Okra-1 lb
peanuts-1/4cup
Garlic-5 pods
salt
red chilli powder-1tsp
turmeric-a pinch
oil

For seasoning
Urad dal/minapappu-1tsp
chana dal/senagapappu-1tsp
mustard seeds -1tsp
Jeera-1/2tsp
red chilli-1
curry leaves

Method of preparation

1)Wash the okras/Bendakaya and dry it for 30 minutes.Cut them in small pieces and keep aside.
2)Heat oil in a pan and add the seasoning,peanuts and turmeric.
3)Add the garlic pods and Bendakaya/okra and fry for 15 mins.
4)After it is fried add the salt,chilli powder at the end.
5)Serve it with hot rice and rasam.

My mom used to add some cashews to it sometimes.It tastes great.

Majjiga charu

Ingredients

curd-1 cup
onion-1 small
green chillies-2
turmeric
salt
oil

For seasoning
Urad dal/minapappu
chana dal/senagapappu
mustard seeds
Jeera
red chilli-1
curry leaves

Method of preparation

1)Add some water to curd and beat it in to thin consistency.
2)Heat some oil in a pan and add the seasoning.Add the chopped onions and green chillies,salt and turmeric.
3)After the onions are golden brown add the curd and stir for a while.
4)Garnish with coriander leaves

Dec 17, 2008

Beetroot Fry


Ingredients

Beetroot(I used 1 can of sliced beets)
salt
turmeric
Red chilli powder
coriander powder
oil

For seasoning
Minapappu
sengapappu
curryleaves

Method of preparation

1)Heat some oil in a kadai and add minapappu,senagapappu,curry leaves after it is hot.
2)Add turmeric and chopped beetroot to it.
3)Fry for 10 mins and add salt red chilli powder and finally coriander powder.Fry till its done.
4)Serve hot with rice.

dosakaya tomato curry/cucumber tomato



Ingredients

Cucumber/Dosakaya-1
tomato-2
Onion big-1
ginger-garlic paste-1 tsp
coriander leaves
curry leaves
turmeric
salt
red chilli powder
minapappu,sengapappu,mustard seeds/avalu


Method of preparation

1)Head some oil in a kadai when it is hot add minapappu,sengapappu,mustard seeds.
2)Add chopped onions,curry leaves,turmeric.After onions are light brown add the
ginger garlic paste and fry for some more time.
3)Add the tomatoes and fry them till the raw flavor disappears.Finally add cucumber/dosakaya chopped to medium size pieces to it.
4)Let it cook for a while and add salt,red chilli powder.
5)After it is done garnish with coriander leaves.

Menu for Lunch-3


Our menu for lunch today

Dosakaya tomato curry
Beetroot fry
curd

Dec 13, 2008

Health Tip from kitchen-1

We know tooth ache is unbearable.Some temporary reliefs from kitchen.
1)Gargle with lukewarm salt water often.It fights with bacteria and gives relief.
2)Put a clove on tooth where you feel the pain.
3)Dip some cotton in clove oil and place it on the tooth.
4)Brushing twice a day will avoid most of the tooth problems.

Kitchen Tip-1

If we wash and chop ladysfinger(bendakaya)and let it dry for 30 min before cooking we can avoid gum(jiguru) from it.

Ridgegourd in milk/Beerakaya palu posina kura



Ridgegourd cooked in milk

Ingredients

Ridgegourd-2
Onion-1
Curryleaves
jeera
green chilly-1
turmeric
salt curry leaves
salt
oil
Milk

Method of Preparation

1)Heat 1 tsp of oil in a pan and add jeera.Add onion,green chilly,turmeric,curry leaves and fry till onions are pink.
2)Peel the ridgegourd and chop finely.
3)Add ridgegourd,salt to fried onion and cook it covered till ridgegourd cooks.
4)Finally add some milk and turn off the heat

Ridgegourd peel chutney/Beerakaya tokku pachadi



Ridgegourd Peel chutney

Ingredients

Ridgegourd peel
Tomatoes-2
salt
Green chillies-4

Seasoning:
Mustard seeds
Senagapappu
Minapappu
curry leaves

Method of preparation

1)Take a Pan and 1 tsp of oil and fry the green chillies.
2)Add ridgegourd peel,tomatoes,salt and cook it covered for a while.
3)Let it cool and make blend it coarsely
4)Season with mustard seeds,sengapappu,minapappu,curry leaves,turmeric.

Menu for Lunch-2


Our menu for lunch today

Tomato Pappu(with pesarapappu/moong dal)
Beerakaya paluposina kura(Ridgegourd in milk)
Beerakaya tokku pachadi(Ridgegourd peel chutney)
curd

Tomato pappu

Ingredients
Moong dal(pesara pappu)-1 cup
Onion-1
Tomatoes-2 big
salt
Turmeric
chilly powder
lemon juice (1 full lemon)

Method of preparation
1)Roast moong dal without oil in a pan ill you get nice aroma.
2)pressure cook moongdal,onions,tomatoes,garlic,salt,turmeric,chilli powder for 3whistles.
3)Turn off the heat and add lemon juice to it.
4)Take some oil in a pan and add mustard seeds,sengapappu,minapappu,curry leaves and add it pappu.

Thanks uma for being first to comment on my blog.

Dec 9, 2008

Menu for Lunch-1





Brinjal curry(Vanakaya allam Kura)

Ingredients:

Brinjals-2big
Onion-1 small
Ginger-small piece
green chillies-5
mustard seeds
ural dal
sengapappu
curry leaves
Coriander leaves
salt
turmeric
oil

Method of preparation:

1)Take some oil in a pan.Add mustard seeds,urad dal,sengapappu,curryleaves,turmeric and onions.
2)Grind ginger and green chillies to paste.
3)Add the paste to onions and fry for a while.
4)Add brinjals,salt to it and fry them till they are cooked.
5)Garnish with coriander leaves.


Tomato Rasam

Ingredients:

Tomatoes-2 small
rasam powder
Pepper
salt
turmeric

For Seasoning
urad dal
mustard seeds
curry leaves

Method of preparation:

1)Blend tomatoes to paste.
2)Take 1 tsp of oil in a pan and fry the puree till the oil oozes out.
3)Add turmeric and salt to it.Add water,pepper and rasam powder.
4)Bring it boil and season it with urad dal curry leaves and mustard seeds.
5)Garnish with coriander leaves.

Idli with Peanut chutney and Nallakaram






Ingredients

Urad dal - 1 cup
Idli rava - 2 cups
salt

Method of preparation

1)Soak urad dal and idli rava seperately for 5-6 hours.
2)Grind ural dal in a blender using little water.The batter needs to be thick.
3)Squeeze idli rava without water and add it to ural dal.Mix them well add salt to it and leave the batter outside overnight.
4)Grease the idli plates with oil and pour the batter in to it.
5)cook them on steam in a pressure cooker without whistle.
6)serve with peanut chutney and nallakaram(gun powder).

Dec 8, 2008

coconut burfi










Ingredients

coconut-1
elachi powder-1tsp
ghee-2 tsp
sugar

Method of preparation

1)Grate the coconut.
2)Take a pan and add 2 tsp of ghee to it.
3)Roast the grated coconut for 5min.
4)Take a pan add sugar and water to it.The consistency of sugar syrup need to be little thick.
5)Add the coconut to it and stir for a while.
6)Grease a plate with ghee.Pour the mixture to it.Let it cool for a while.And make it in to small pieces.