Feb 28, 2009

Nimmakaya Pulihora/Lemon Rice



Ingredients

Cooked rice-2 cups
Green chillies-3
Ginger chopped-3 tsp
Peanuts-1/4 cup
Chana dal-1/4 cup
urad dal-2tsp
Mustard seeds-2tsp
Turmeric-1/2tsp
Lemon-1
Curry leaves
coriander leaves
oil
salt

Method of preparation

1)Squeeze the juice from the lemon and keep aside.
2)Heat oil in a pan add mustard seeds,chana dal,urad dal,peanuts,green chillies,ginger and roast them till the dals are light brown.
3)Add turmeric,curry leaves and rice to it.
4)Mix well and add lemon juice,coriander leaves.

Feb 27, 2009

Chineese Fried Rice



Ingredients

Cooked rice-2 cups
veggies(Carrots,Peas,cabbage,potatoes)-2 cups
Ajinomoto-1/4tsp
Pepper-2tsp
Tomato Ketchup-1tsp
Soy sauce-1tsp
cloves-2
coriander leaves
Salt
oil

Method of preparation

1)Take a microwave safe bowl add 2 tsp of oil.Add 2 cloves,veggies and micro wave high for 6 minutes.Stir it between after every 2 minutes.
2)Add the salt,pepper,ajinomoto,tomato ketchup,soy sauce and cook for 2 more minutes.
3)Add the cooked rice to it mix well and cook for 3 minutes.
4)Garnish with coriander leaves.

Feb 26, 2009

Andhra thali




Halwa
Gulab jamun
Vegetable Cutlet
Nimmakaya Pulihora
Mudda pappu
Carrot fry
Ginger Potato curry
Vulava charu
Gongura pachadi
Vankaya Sambar
Papad
Curd

Potato Kurma




Ingredients

Potatoes-2
Onion-1 small
Tomatoes-1 big
Green chillies-3
Ginger -small piece
Garlic pods-4
Curd-1/2 cup
coriander powder-1 tsp
garam masala-1tsp
turmeric-a pinch
redchilli powder-1/2 tsp
cloves-2
cinnamon
bay leaf-1
cashews-4
salt
oil

Method of preparation

1)Peel the potatoes half boil them and keep aside.
2)Blend the onion,cashews in to paste.Blend the green chillies,ginger and garlic to paste.
3)Microwave the tomatoes for 2 minutes and make a puree of it.
4)Heat 3tsp of oil in a pan.When it is hot add the cloves,cinnamon,bayleaf and saute for a minute.Add the onion paste and fry it for 5 minutes.
5)Add the chilli paste and fry for 5 more minutes.Add the tomato puree to it and cook till the raw flavour disappears and oil starts coming out.Add the turmeric,redchilli powder,coriander powder,garam masala powder to it.
6)Finally add the potatoes and cook them till they are fully done.
7)Add the curd to it and stir for 2 minutes.
8)Garnish with coriander leaves.
->This goes well with rotis,Pulavs,Biryanis and rice.

Feb 24, 2009

Tomato pappu



Ingredients

Toor Dal-1 cup
Tomatoes-3
Onion-1
Green chillies-2
Red chilli powder
Turmeric-a pinch
Tamarind pulp-1 tsp
Lemon juice-1tsp
salt

For seasoning

Mustard seeds - 1tsp
Urad dal-1tsp
Chana dal-1tsp
Garlic pods-3
curry leaves

Method of preparation

1)Chop the onions,tomatoes,green chillies.Wash the toor dal.
2)Take a pressure cooker add toor dal,tomatoes,green chillies,onion,turmeric,red chilli powder,salt and tamarind pulp.
3)Pressure cook until 3 whistles.
4)Heat a tsp of oil in other pan and do the seasoning with mustard seeds,urad dal,chana dal,garlic pods,curry leaves.
5)Adding a tsp of lemon juice to the dal and serve it hot with rice and pappad.

Feb 23, 2009

Instant Ginger chutney



Ingredients

Ginger chopped-1/2 cup
Jagerry-1/2 cup
Tamarind pulp-2tsp
Red chillies-5
Salt
oil

For seasoning

Mustard seeds - 1tsp
Urad dal-1tsp
Chana dal-1tsp
Turmeric-a pinch
curry leaves

Method of preparation

1)Heat 1 tsp of oil in a pan.Fry the redchillies and ginger.Fry the ginger pieces for 5 minutes.
2)Blend the red chillies,ginger,jagerry,tamarind pulp,salt to a thick paste.
3)Heat a tsp of oil in other pan and do the seasoning with mustard seeds,urad dal,chana dal,turmeric,curry leaves.
4)Serve it with idlis,dosas and rice.
->We specially like to have this with pesarattu and ravva dosa.

Feb 22, 2009

Vegetable spring rolls


Ingredients

Spring roll pastry sheets-12
Potatoes-2
Beans chopped-1/2 cup
Green peas-1/2 cup
Carrots-1/2 cup
spring onions-1/4 cup
pepper-2tsp
Ajinomoto-1/2tsp
lemon juice-1tsp
coriander leaves
salt
oil

Method of prepration

1)Defrost the pastry sheets and cover them with wet cloth to avoid dryness.
2)Boil the potatoes and cut them in to small pieces.
3)Heat 1 tsp of in a pan.Add the chopped carrots,potatoes,beans,peas,spring onions,coriander leaves and fry till they are cooked well.
4)Add the pepper,salt ajinomoto and lemon juice to it.Mix it well and keep aside.
5)Take the pastry sheet place 2 tsp of above filling on corner and fold the pastry corner over the filling roll up the pastry folding in the sides to enclose the filling.
6)Can wet the edge before closing with water or egg white so that it sticks well.
7)Take a kadai heat oil for deep fry.Gently drop them in oil and fry till golden brown.
8)Serve them hot with tomato ketchup.

Methi Dal


Ingredients

Toor dal-1 cup
Dried methi leaves-1 cup
Onion-1 Big
Green chillies-2
Red chilli powder-1tsp
Turmeric-a pinch
Tamarind pulp-2tsp
water-3 cups
oil

For seasoning

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

Method of preparation

1)Wash the toor dal.Chop the onions and green chillies.
2)Take a pressure cooker.Add th toor dal,methi leaves,onion,green chillies,red chilli powder,salt,turmeric,tamarind pulp,water and pressure cook till 3 whistles.
3)Mash the dal lightly.Heat a tsp of oil in other pan and do the seasoning with mustard seeds,urad dal,chana dal,garlic,curry leaves.

->You can use 2 cups of fresh methi leaves instead of dry ones.

Ravva kesari



Ingredients

Ravva/sooji-1 cup
sugar-1.5 cups
Elaichi/cardamon powder-1 tsp
Ghee - 5 tsp
Raisins-10
Water

Method of preparation

1)Heat 2tsp of ghee in a pan fry the raisins and keep aside.Fry the sooji in it till you get a nice aroma and keep aside.
2)Take a thick bottomed pan add water to it.When it starts boiling add the sugar,ghee,cardamon powder.When the sugar dissolves slowly add the sooji by stirring it to avoid lumps.
3)Stir it till it thickens.Add the raisins to it.

Feb 21, 2009

Gutti Vankaya kura



Ingredients

Baby eggplants/chinna vanakayalu-8
Onion-1 medium
Tomato-1 medium
Coriander powder-1tsp
Khukhus(roasted) - 2 tsp
cumin powder-1 tsp
garam masala-1tsp
Roasted peanuts-1/2 cup
Cashews-5
Gingergarlic paste-1 tsp
Red chilli powder-1tsp
Turmeric-a pinch
coriander leaves
tamarind pulp-1tsp
sugar-1/2 tsp
salt

Method of preparation

1)Wash the small eggplants and cut off the stems, make a cross shape slit on the other end.Wipe it with a dry cloth so that there is no moisture on it.
2)Take a pan add 5 tsp of oil to it.Gently drop the eggplants in to it and shallow fry them till they are tender and keep them aside.
3)Blend the khuskhus and onion in to a fine paste and keep aside.
4)Blend the tomatoes,peanuts,cashews in to paste and keep aside.
5)Take a non stick pan add 2 tsp of oil to it.When it is hot add the ground onion paste and fry till the raw flavor disappears.Add the ginger garlic paste and fry for 1 more minute.
6)Add the ground tomato paste to it and cook till the tomatoes are well cooked.
7)Add the salt,sugar,tamarind pulp,turmeric,red chilli powder,coriander powder,cumin powder,garam masala.
8)Add fried eggplants to the gravy and cook for 5 minutes.Add some water to it and cook for 3 more minutes.
9)Finally garnish with coriander leaves,This goes well with rice,pulavs,rotis.

->You can add coconut and sesame seeds to it.

Brinjal Tomato chutney/vankaya pachadi



Ingredients

Brinjal/Vankaya - 2 big
Tomato - 1 medium
Green chillies-3
Garlic pods-3
jeera-1tsp
Tamarind pulp-1tsp
salt

For seasoning

Mustard seeds - 1tsp
Urad dal-1tsp
Chana dal-1tsp
Turmeric-a pinch
curry leaves

Method of preparation

1)Wash the brinjals and cut them in to small pieces.Drop them in salt water till you use it.
2)Heat a tsp of oil in a pan.Add chopped green chillies to it and fry for a minute.
3)Add brinjal pieces,chopped tomatoes,salt and cook them covered for 5 minutes till they are cooked well.Turn off the stove and let it cool.
4)Now blend it in mixie along with jeera,tamarind pulp,garlic.
5)Heat a tsp of oil in other pan and do the seasoning with mustard seeds,urad dal,chana dal,turmeric,curry leaves.

Feb 17, 2009

Sorakaya/Bottlegourd Tomato Curry


Ingredients

Sorakaya-1 small
onion-1 small
green chillies-2
Tomatoes-2
Ginger garlic paste-1tsp
Turmeric-a pnch
Red chilli powder-1 tsp
Salt
oil

For tempering

Mustard seeds-1 tsp
Chana dal-1tsp
Urad dal-1 tsp
curry leaves

Method of preparation
1)Peel the skin of Sorakaya/Bottlegourd and cut in to small pieces.
2)Heat oil in a pan and when it is hot do the seasoning with mustard seeds,urad dal,chana dal,curry leaves,turmeric.Add the onions to it and fry till golden brown.
2)Add the ginger garlic paste and fry for 1 more minute.Now add the chopped tomatoes,sorakaya pieces to it and cook it covered till the sorakaya is completely cooked.
3)Finally add red chilli powder,salt and cook for 1 more minute.
4)You can add the coriander leaves to it.

Carrot Semiya Biryani



Ingredients

Semiya/vermicelli-2 cups
Carrots-3
potato pieces,peas,beans-1 cup
green chillies-2
onion-1 small
cloves-2
cinnamon stick-1
bay leaf-1
coriander powder-1tsp
cumin powder-1 tsp
Garam masala-1 tsp
Ginger garlic paste-2 tsp
coriander leaves
oil


Method of preparation

1)Heat 1 tsp oil in a pan.Add semiya/vermicelli to it and add some water.Half cook the vermicelli and keep aside
2)Take another pan add oil to it.When it is hot add cloves,cinnamon,bay leaf,onions chopped,green chillies.When the onions are golden brown add the ginger garlic paste and fry for a minute.
3)Peel the skin of carrots and microwave them for 5 minutes.Cut them in to big pieces length wise.Add the carrots and other veggies to onions and cook till they are 75% done.
4)Now add the half cooked semiya to it.Add coriander powder,cumin powder,garam masala powder to it and let it cook on sim till the semiya is completely cooked.
5)Garnish with coriander leaves and serve it hot with raita.
6)You can use mint leaves,cashews.(I didnt)

->Add oil when cooking semiya so that they dont stick to each other.

Feb 15, 2009

Tomato Peanut Chutney


Ingredients

Tomatoes-2 medium
Peanuts roasted-1/2cup
Garlic pods-3
jeera-1 tsp
chana dal-3 tsp
green chillies-2
salt
lemon juice-2 tsp
turmeric-a pinch

For Tempering

chana dal-1 tsp
urad dal-1tsp


Method of preparation

1)Take a tsp of oil in a pan and add chana dal,green chillies,turmeric.when the chana dal is golden brown add the tomatoes.
2)Cook the tomatoes for 5 minutes.Add salt to it.Keep it aside and let it cool.
3)Now blend the tomatoes,roasted peanuts,jeera,garlic pods in a blender.Add the lemon juice to it.
4)Do the tempering with above ingredients.

We usually have this with mysore bajji or pungulu.It goes well with idlis and dosas
also.

Feb 12, 2009

Sorakaya/Bottlegourd chutney


Ingredients

Sorakaya/Bottlegourd - 1 medium
Tomato-1
peanuts-1/4 cup
chana dal- 1/4 cup
Green chillies - 5
Tamarind pulp-1 tsp
Garlic pods-4
jeera-1 tsp
Salt
oil

For tempering

Urad dal-1tsp
chana dal - 1tsp
mustard seeds-1tsp
turmeric-a pinch
curry leaves

Method of preparation

1)Cut the bottlegourd/sorakaya in to small cubes.
2)Heat 1tsp of oil in a pan.Add the chana dal,green chillies and fry them for 2 minutes.Add the sorakaya/bottle gourd,tomato,peanuts to it and cook it covered for 10 minutes ie till they are cooked well.
3)Blend it along with garlic,jeera,tamarind pulp.
4)Take a tsp of oil in a pan and do tempering with urad dal,chana dal,mustard seeds,turmeric and curry leaves.

Andhra chicken fry


Ingredients

Chicken pieces-1 lb
Onion-1 Big
Green chillies-2
Ginger garlic paste-2 tsp
coriander powder-2 tsp
Garam masala-1 tsp
cloves-2
cinnamon stick-1 small
Red chilli powder-1 tsp
Coriander leaves

For marination

Red chilli powder-1tsp
Turmeric-a pinch
Ginger garlic paste-1 tsp
garam masala-1/2 tsp
salt

Method of preparation

1)Wash the chicken pieces and cut them in to small pieces.Marinate the chicken with red chilli powder,turmeric,ginger garlic paste,garam masala,salt for 1 hour.
2)Heat 1tsp of oil in a pan and add the marinated chicken.Cook it with out adding water till the chicken is well cooked.
3)Take another pan.Heat 2 tsp of oil in it and add the cloves,cinnamon,chopped onions,green chillies and fry till the onions are golden brown.
4)Add the ginger garlic paste to it and fry for 2 more minutes.
5)Add the cooked chicken in to it and fry till the gravy in it dries.Add the garam masala,coriander powder,red chilli powder.
6)Garnish with coriander leaves.

Chicken Roast


Ingredients

Chicken legs Pieces - 4
Coriander powder-1 tsp
Jerra powder-1 tsp
Garam masala-1 tsp
Chicken masala-1 tsp
Ginger garlic paste-1 tsp
Red chilli powder-1 tsp
Turmeric- a pinch
Lemon juice-1 tsp
Salt - according to taste
oil

Method of preparation

1)Take a bowl add chicken and all the ingredients to it.Marinate it in refrigerator for 2-3 hours.
2)Pre heat the oven to 350 degrees.Grease the baking pan with oil and arrange the chicken leg pieces in it.Spray some oil on it and cook for 15 minutes.Check for every 5 minutes.
3)Turn the leg pieces upside down and cook other side for 10 more minutes.
4)If they are looking dry you can heat a tsp of oil in a pan and toss for a minute.
5)Serve with raw onions and lemon.

Bread Halwa


Ingredients

Bread slices-6
Sugar-1 cup
Milk-1 cup
Elaichi powder-1 tsp
Ghee - 2 tsp
Red color - a pinch

Method of Preparation

1)Tear bread slices to small pieces.Heat ghee in a pan and fry the bread pieces till light brown.
2)Boil milk in another pan.Add sugar to it and stir for 5 more minutes.Add the fried bread pieces to it and stir it.After it starts thickening add the red color and cardamon powder.
3)You can add some nuts like cashews and almonds.(I didn't)

Feb 9, 2009

Panasa Thonalu




Ingredients
Maida - 2 cups
Sugar - 2 cups
Ghee - 1/4 cup
oil

Method of preparation

1)Take maida in a bowl and add ghee.Mix the maida and ghee.And add some water to it and make dough just like for poori.
2)Roll the dough like poori and make vertical cuts inside it from top to bottom leaving a gap of inch outside.Gather the uncut ends.
3)Take a pan and make sugar syrup to 1 string consistency.
4)Heat oil in a pan and gently drop this in to the oil.Fry it till golden brown.
5)Dip the fried tonalu in to the syrup and soak it for 5 minutes.

Feb 7, 2009

Palak Paneer



Ingredients

Spinach/palak - 1 bunch
Paneer cubes- 1 cup
onion - 1 small
Tomato puree - 1/2 cup
Ginger garlic paste-1 tsp
Milk-1/4 cup
Cream - 1/4 cup
Green chilli - 1
Garam masala - 1tsp
Coriander powder - tsp
Bay leaf - 1
kasoori methi - 1/4 tsp
salt
oil

Method of Preparation

1)chop the spinach and cook it for 10 minutes.Let it cool and blend it in to smooth paste.
2)Heat oil in a pan and fry the onions till they are light brown.Add chopped green chilli,bay leaf,ginger garlic paste and fry for 2 minutes.
3)Add tomato puree to it and fry for 5 minutes.Add the spinach puree,milk,cream to it and cook for 5 more minutes.
4)Add salt,red chilli powder,coriander powder,garam masala to it.Finally add the shallow fried paneer cubes and cook for for 2 minutes.Sprinkle the kasoori methi powder on the top of it.
5)This goes well with Rotis,poori,naan.

Cabbage Chutney

Cabbage-1/2 medium
Chana Dal- 1/2 cup
Urad Dal - 1/4 cup
Red chillies-5
salt
Tamarind Pulp- 1 tsp
oil

For Tampering

Chana Dal- 1tsp
Urad Dal-1 tsp
Jeera-1 tsp
curry leaves
Turmeric-a pinch

Method of preparation

1)Heat 1 tsp of oil in a pan.Roast chana dal,urad dal till golden brown.Add red chillies and fry for a minute and keep aside.
2)Chop cabbage finely and fry it with 1 tsp of oil till it is done.
3)Blend the roasted chana dal,urad dal,red chillies.Add the cabbage,salt,tamarind pulp and blend it coarsely.
4)Tamper it with chana dal,urad dal,jeera,turmeic,curry leaves.
5)It goes well with rice,idli,Dosa.

Chocolate cake





Ingredients
Maida/All purpose flour-2 3/4 cups
unsalted butter - 1 cup
sugar - 2 1/2 cups
Boiling water- 2 cups
cocoa powder - 1 cup
eggs - 4
vanilla extract - 1 tsp
baking soda - 2tsp
baking powder - 1/2 tsp

Method of preparation

1)Preheat oven to 350°F.Grease and flour the cake pan.
2)Mix cocoa and boiling water, stir until smooth, set aside to cool.
3)In a large bowl beat butter,sugar,eggs and vanilla together.
4)Alternately beat in the dry ingredients and the chocolate mixture.Beat just until blended, do not over mix.Pour batter into the pan and bake for about 30 minutes.Take a toothpick and test to see if it comes out clean.
5)Remove cakes from oven and allow them to set for 3-5 minutes.

Feb 2, 2009

Brinjal Cauliflower curry


Brinjal/vankaya- 3 medium
Caulifower florets-1 cup
tomato-1 big
onion-1 medium
ginger garlic paste-1 tsp
coriander powder-1 tsp
turmeric-pinch
salt
red chilli powder-1 tsp
oil
coriander leaves

For seasoning

chana dal-1 tsp
urad dal-1 tsp
mustard seeds-1/2 tsp


Method of preparation

1)Heat 2 tsp of oil in a wok.Add the seasoning and chopped onions,turmeric to it.When the onions are light brown add ginger garlic paste and fry for a minute.
2)Add brinjals cutted in to small pieces to it.And fry for 2 minutes.Add the cauliflower florets,tomatoes diced to it.And cook it covered with lid for 5 minutes.
3)Remove the lid and add salt,red chilli powder,coriander powder to it and cook for 5 more minutes.
4)Garnish with coriander leaves.

Feb 1, 2009

Bobattu/puran poli



For dough
Maida-1cup
salt
oil-1 tsp

For filling

chana dal-1 cup
jagerry grated-3 cups
cardamon powder-2 tsp
ghee-1 tsp

Method of preparation

1)Take a bowl and add maida,salt,oil to it make it a soft dough by adding some water to it.Keep it aside by covering with a wet cloth for 4 hours.
2)Take a pressure cooker and cook chana dal with 2 1/2 cups of water till 3 whistles.
3)Mash the dal mixture.
4)Take a pan and add dal,jagerry,ghee,cardamom powder and cook it in low flame till jagerry dissolves and it starts thickening.You should make a round ball from it.
5)Turn off from the heat.Let it cool and make small balls.
6)Take the maida dough and make it in to round shape like poori.Stuff the poornam/
dalmixture in to it and make it like poori by pressing it with hand.
7)Take a tawa and fry it with some ghee just like you do chapati.

Mysore Pak



Gram flour/senagapindi-1 cup
sugar-1 cup
Ghee-1/4 cup
Cardamon powder-1 tsp

Method of preparation

1)Heat 2 tsp of ghee in a pan and roast gram flour till the rawsmell disappears.Keep it aside.
2)Take a pan add sugar and 1/4 cup water to it.Make a string consistency sugar syrup.
3)Add gram flour to it and stir well .add the remaining ghee slowly and stir it.
4)After it is thick consistency and started leaving the pan turn off the heat.
4)Grease a plate with ghee and transfer the mixture to it.
5)Let it cool down and cut in to small pieces.
Note:You can add more ghee(1 and 1/2 cups) if you are not on diet.

Capsicum Tomato Curry


Capsicum - 2
onion chopped-1medium
tomato-1 big
cloves-2
cinnamon
coriander leaves
ginger garlic paste-1tsp
coriander powder-1tsp
turmeric-pinch
salt
red chilli powder-1 tsp
oil

Method of preparation

1)Heat oil in a pan and add cloves,cinnamon,chopped onions and fry till onions are light brown.Add ginger garlic paste to it and fry for a minute.
2)Cut capsicum in to cubes and add to onions.Add tomato to it and cook it covered for 10 minutes.Add salt,redchilli powder,coriander powder to it.
3)Add some water to it and cook for 2 more minutes.
4)Garnish with coriander leaves.