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Showing posts from March, 2011

Mushroom Pakoda

Ingredients:
Mushroom - 200 gms
Besan  - 1 cup
Rice Flour - 2 tsp
Red chilli powder - 1/2 tsp
Salt to taste
Chat Masala - 1/4 tsp
Green chillies - 2 (finely chopped)
Ginger garlic paste - 1 tbsp
Ajwain - 1/4 tsp
Coriander leaves - few
Oil for frying


Method:

Marinate mushrooms with salt, ginger garlic paste.Mix Besan, rice flour, salt, red chilli powder, ajwain, green chillies, coriander leaves with little water to make thick batter.Heat oil and dip the mushrooms in batter and fry pakodies in medium flame till golden colour.Serve hot with chutney or tomato ketchup.

Vegetable Cutlet

Ingredients:
Potatoes – 250 gms Carrot – 2 Cabbage – ½ cup Green peas – 1 cup Onion – 1 Green chillies – 4 Bread crumbs – 2 cups Corn flour – 1 tbsp (optional) Salt to taste Oil for deep fry Coriander leaves
Method:
Boil potatoes, carrot, cabbage and green peas in salted water.Drain the water and mash all vegetables.Add finely chopped onions, green chillies, coriander leaves, bread crumbs, salt to mashed vegetables. Add corn flour or more bread crumbs if necessary to make medium size round cutlet.Heat oil and fry cutlets 4-5 at a time till golden brown colour.Remove and spread on paper napkin to absorb excess oil.Serve hot with tomato sauce.

Vegetable Puttu

Ingredients:
Wheat Rawa – 200 gms Moong dal – 200 gms Carrot – 200 gms Cauliflower – 1 cup Green peas – 1 cup Potatoes – 2 Onions – 2 Green chillies – 10 Ginger – small piece Lemon – 1 Grated coconut – 1 cup Coriander leaves Oil – 2 tbsp Mustard seeds – ¼ tsp Urad dal – ½ tsp Channa dal – ½ tsp Salt to taste
Method:
Wash and soak moong dal for 1 hour then grind it to make fine paste without adding water.Dry roast wheat rawa till reddish colour then soak in cool water.Grate the carrotsMix moong dal paste, grated carrot and soaked wheat rawa without water, salt well.Grease oil to idli plates, put 1 tbsp of batter in idli plate then steam idlis for 10 to 15 minutes.Take the idlis from idli plate and chop them into very small pieces.Boil potatoes, cauliflower, green peas in salted water.Heat the oil in thick kadai, fry urad dal, channa dal, mustard seeds for 1 minute.Add chopped ginger pieces, green chillies, onions and fry till onions are translucent. Add boiled vege…

Carrot and Green pea Idli

Ingredients:
Idli batter - 4 cups
Carrot - 1 cup (Grated)
Fresh Green peas - 1/2 cup
Salt to taste
Oil - 1-2 tsp


Method:

Mix carrot, green peas and salt to Idli Batter.Grease oil to Idli plates and spread Batter on plates.Steam Idli in high flame for 10 minutes and in low flame for 5 minutes.Cool it for 2 minutes and serve immediately with coconut chutney.

Chinta Chiguru Podi (Tender Tamarind Leaves Spicy Powder)

Ingredients:
Chinta Chiguru - 250 gms
Dry red chillies - 10 -12 (as per taste)
Salt to taste
Coriander seeds -  1 tbsp
Cumin seeds - 1 tsp
Garlic cloves - 8-10
Fenugreek seeds - 1/4 tsp
Urad dal - 1 tsp
Channa dal - 1 tsp
Oil - 2 tsp


Method:

Remove stems from chinta chiguru and dry them in shade for one day or till they are complete dry.Heat oil in pan, fry red chillies,urad dal, channa dal, corainder, cumin and fenugreek seeds.Remove from pan and fry chinta chiguru once in the same pan.Grind all the ingredients by adding salt and garlic cloves to make fine powder.Store in airtight container.Serve with steamed rice and ghee.

Mullangi Vada (Raddish Vada)

Ingredients:
Raddish -  1 Kg
Channa dal - 1 cup
Onions - 3
Green chillies - 10 - 12
Ginger piece
Cinnamon - small piece
Cloves - 6
Mustard seeds - 1/4 tsp
Coriander leaves.
Salt to taste
Oil  for deep fry.


Method:

Soak channa dal for one hour.Peel and grate raddish.Drain the water completely from channa dal.Grind channa dal, raddish, ginger, cinnamon, cloves with salt Coarsely.Don't use water as raddish already consists water. Heat 1 tbsp of oil in a pan, fry mustard  then add chopped green chillies, onions and fry them for 2 minutes.Then add dal batter and fry till water evaporates.Remove from fire and make small balls immediately.Heat the oil for deep fry, press the balls into vada's and fry till golden brown colour.Serve hot with chutney.

Chakra Pongali

Ingredients:
Rice - 250 gms
Moong Dal - 125 gms
Sugar - 250 gms
Ghee - 250 gms
Milk - 500 ml
Almonds - 1/2 cup
Cashew nuts - 1/2 cup
Kishmish - 1/4 cup
Cardamom- 8
Pacha Karpooram (camphor) used in sweets -  a pinch
Saffron - a few strands


Method:


Wash and drain water from rice.Dry roast moong dal till aroma comes.Take thick kadai, put rice, dal, milk (500 ml) and add sufficient water to cook rice and dal.Soak almonds in warm water for 10 minutes then remove the skin. Chop them into small pieces.Fry cashew nuts and kishmish in ghee.When rice is cooked add ghee, sugar and mix gently. Close the lid.When sugar melted rice becomes soft.Add dry fruits, cardamom  powder, pacha karpooram, saffron and mix gently.Close the lid and cook another 5 minutes in low flame.Remove from fire and shift another bowl so it cannot be sticked to pan.Serve Hot.Generally We prepare this sweet in festivals.This dish is naivedyam to our gods.

Kothimeera Podi (Coriander leaves spicy powder)

Ingredients:
Coriander leaves - A big punch
Dry red chillies - 3-4 (as per taste)
Tamarind - 2-3 stripes
Urad dal - 2 tsp
Cumin seeds - 1/2 tsp
Mustard seeds - 1/4 tsp
Fenugreek seeds - 1/4 tsp
Turmeric - 1/4 tsp
Salt to taste
Oil - 1 tsp


Method:

Wash and dry coriander leaves under shade for 1 or 2 days.Heat oil and fry urad dal, cumin, mustard and fenugreek seeds.Remove from the pan and roast coriander leaves once.Grind all the ingredients by adding tamarind and salt.Store in air tight container.Serve with Steamed rice and ghee.

Kandi Podi (Toor Dal Spicy Powder)

Ingredients:
Toor Dal - 1 cup
Channa dal - 1 cup
Moong dal - 1/2 cup
Urad dal- 1/2 cup
Dry red chillies - 10
Cumin seeds - 2 tsp
Salt to taste


Method:

Dry roast dals separately till good aroma comes.Dry roast red chillies.Grind all ingredients to make powder.Store in airtight container.Serve with steamed rice and ghee.

Spanish Omelette

Ingredients:
Eggs - 2
Onion - 1 tsp (finely chopped)
Capsicum - 1 tsp (finely chopped)
Tomato - 1 tsp (finely chopped)
Button Mushrooms - 2 (finely chopped)
Salt and pepper to taste
Butter or oil - 1 tbsp


Method:

Beat the eggs well with salt and pepper.Heat the butter  and fry the vegetables lightly.Add the egg mixture and spread it as omelette and cook and turn over.Serve hot.

Stuffed Capsicum with Soya Beans

Ingredients:
Capsicums - 4
Soya beans - 1/2 cup
Potatoes - 4
French beans - 6
Carrot - 1 (grated)
Onion - 1 (finely chopped)
Tomato - 1 (finely chopped)
Lemon juice - 1 tsp
Salt to taste
Pepper or red chilli powder - 1/2 tsp
Butter - 1 tbsp


Method:

Soak soya beans overnight and cook separately.Boil, peel and mash the potatoes.Grate the carrot and finely chop French beans.Scoop out the seeds from capsicums  from the stalk end. Keep the top intact.Mix all chopped vegetables, beans, potatoes, lemon juice, salt and pepper.Stuff this inside the capsicum and cover the top with mashed potato and tied if necessary.Smear butter on capsicums.Steam for 5 minutes or cook in low flame for 5 minutes.Serve immediately.

Banana Mango Smoothe

Ingredients:
Banana pieces - 1 cup
Mango pulp - 1 cup
Lemon juice - 1 tsp
Crushed Ice


Method:

Blend all the ingredients except ice in the blender.Serve with crushed ice.

Cashew nut Pakodi (Zeedi Pappu Pakodi)

Ingredients:
Cashew nuts - 100 gms
Besan - 100 gms
Baking soda - 1/4 tsp
Oil - 1 tbsp
Salt to taste
Red chilli powder - 1/2 tsp
Ghee for deep frying


Method:

Split cashews into two pieces.Mix besan, chilli powder, salt, baking soda well. Heat the oil and pour the hot oil in besan mixture.Mix gently then add cashew nuts and little water.The batter must be thick. Do not use more water.Heat ghee in kadai, drop the batter little (like onion pakodi's) and fry till light golden colour.This snack is crispy and tasty. 

Poha (atukulu) Pulao

Ingredients:
Poha - 250 gms
Potatoes - 2
Cauliflower - 1 floret
Carrot - 1
French beans - 3-4
Peas - 1/4 cup
Green chillies - 5-6
Cardamom - 3
Cloves - 3
Cinnamon stick - 1
Salt to taste
Oil - 2 tbsp


Method:

Wash poha in hot water, drain the water completely and keep aside.Boil th potatoes and cut them into small pieces.Par boil carrot, beans and cauliflower pieces, peas in salted water. Heat the oil, add cardamom, cloves, cinnamon and fry till the aroma comes.Add green chillies, boiled vegetables and fry 2-3 minutes.Add poha and salt , stir for about 5 minutes.Serve hot.

Egg parantha

Ingredients:
Chapatis -  4
Eggs - 4
Onion - 1 (finely chopped)
Coriander leaves - 2 tsp (finely chopped)
Green chillies - 2 (finely chopped)
Salt and pepper to taste
Oil - 4 tsp


Method:

Beat the eggs. Add chopped onions, coriander, green chillies, salt and pepper. Beat well.Heat the tawa and put one teaspoon of oil, pour 1/4 of the egg mixture and keep the roti on top of the egg batter. Press the roti. When cooked turn to the other side and cook.Do the same procedure for all rotis.Serve immediately.

Potato Masala Puri

Ingredients:
Wheat flour  - 150 gms
Maida - 100 gms
Potatoes - 250 gms
Onions - 1
Cumin seeds - 1/2 tsp
Masala powder - 1 tsp
Ghee - 1 tbsp
Salt to taste
Oil for deep frying


Method:


Boil, peel and mash potatoes. Finely chop onions.Make a dough with flours, mashed potato and other ingredients by using sufficient water .Divide the dough into small balls and make them into puri. Heat the oil and fry the puri one by one in hot oil till light golden colour.Place them immediately on paper napkin for absorbing excess oil.Serve with tomato chutney.

Vankaya Tomato Chutney (Brinjal and Tomato Chutney)

Ingredients:
Brinjals - 6 no.
Tomatoes - 4 no.
Green Chillies - 6-8
Tamarind - 2-3 strips
Turmeric - 1/4 tsp
Salt to taste
Garlic cloves - 4
Cumin seeds - 1 tsp
Curry leaves
Coriander leaves
Oil- 1 tbsp


Method:

Chop tomatoes, green chillies and brinjals.Heat oil in a pan, add chopped vegetables, turmeric.Fry the vegetables till they are well cooked.Cool and grind all the ingredients by adding salt, tamarind, garlic and cumin seeds to make chutney.Lastly add chopped coriander leaves.Serve with rice.

Mixed Vegetable Sour curry (Mukkala Pulusu)

Ingredients:
Bottle Gourd - 100 gms
Red Pumpkin - 100 gms
Brinjal - 100 gms
Okra - 100 gms
Tomatoes - 2
Onion - 1
Drum stick - 2
Tamarind  -  small lemon size
Turmeric - 1/2 tsp
Red chilli powder - 1 tsp
Salt to taste


Spice powder:
Channa dal - 1 tsp
Coriander seeds - 1 tsp
Fenugreek seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Dry red chilli- 2


For talimpu:
Oil - 1 tbsp
Dry red chilli - 2; Mustard seeds, cumin seeds, fenugreek seeds - 1/4 tsp each, asafoetida-  a pinch, Curry leaves.


Garnishing:
Coriander leaves


Method:

Dry roast the spice powder ingredients and grind them to make powder.Chop the vegetables into medium size pieces.Cook all vegetables in water by adding turmeric.Add tamarind juice, red chilli powder and salt when vegetables are tender.Cook another 8-10 minutes in low flame then add spice powder and mix gently.Heat oil in a pan, add all talimpu ingredients and fry till mustard crackles. Pour this on curry.Garnish with coriander leaves.Serve with rice.Note: You can add small jaggery piece if you like…

Panch Phoren

Ingredients: Fenugreek seeds - 2 tsp Yellow Mustard Seeds - 2 tsp Kalaunji (Onion seeds) - 2 tsp Aniseed (Saunf) - 4 tbsp Cumin seeds - 4 tbsp
Method: Dry roast all the ingredients and cool them.Grind to make fine powder and store in airtight container.It is mostly used in kashmiri dishes.




Capsicum Curry

Ingredients:
Capsicum - 500 gms
Onion - 1
Ginger, garlic paste - 1 tsp
Turmeric - 1/4 tsp
Red chilli powder - 1 tsp
Salt to taste
Oil - 1 tbsp


Masala Powder:
Peanuts - 2 tsp
Gingely Seeds - 1 tsp
Coriander seeds - 1 tsp
Cumin seeds - 1 tsp
Dry Coconut - 1 tsp


For talimpu:
Channa dal - 1/2 tsp; Urad dal - 1/2 tsp; cumin and mustard seeds - 1/4 tsp, Curry leaves


Method:

De seed and chop capsicum into small pieces.Dry roast the masala ingredients , cool and grind to make fine powder.Heat oil in kadai, add talimpu ingredients and fry till mustard crackles.Add chopped onion, capsicum, ginger & garlic paste, turmeric, salt and red chilli powder.Cook in low flame till capsicum become tender.Lastly add masala powder and cook another 5 minutes.Serve with rice or roti.