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Showing posts from April, 2011

Rajma Curry

Ingredients:
Rajma -  1 cup
Onions - 2
Tomatoes - 2
Green chillies -3
Ginger- 1 tsp (grated)
Coriander powder - 2 tsp
Cumin seeds - 1/2 tsp
Salt to taste
Black salt - 1 tsp
Turmeric- 1/4 tsp
Chilli powder - 1 tsp
Oil - 1 tbsp
Coriander leaves


Method:

Soak Rajma overnight then drain the water.Pressure cook Rajma in sufficient water up to 4 whistles.Grind chopped onion, tomatoes, green chillies, 1 tsp coriander leaves.Heat oil in kadai, add cumin seeds, onion and tomato paste and cook till oil floats on gravy.Add grated ginger, Rajma and spices, mix well and cook another 5 minutes.Lastly add chopped coriander leaves.Serve with rice or roti.

Vadiyalu

Ingredients:
Urad dal with skin - 1 kg
Green Chillies - 100 gms
Cumin seeds - 2 tsp
Salt to taste


Method:

Soak Urad dal for 5-6 hours.Rub the skin lightly to remove the skin and Wash thoroughly.Drain the water completely.Grind all ingredients without water or just sprinkle to make fine thick batter.Take small batter (1/2 tsp), make small ball and put it on plastic sheet. Do the same for all.Dry them directly in sunlight.When dried completely remove from sheet and store in airtight container up to one year.Fry in oil and serve as side dish with dal or sambar. We can also make curry with this vadiyalu. 

Ice – Cream with Fruit Mélange

Ingredients: Chocolate Ice –Cream – 2 Scoop Whipped Cream – 1 tbsp (chilled) Fresh Fruits – 3 tbsp (Pine apple, apple, cherries)
Method: Place ice cream in ice cream bowl.Top with fresh cream and garnish with chopped fruits.

Apple Banana Shake

Ingredients: Apple – 1 Ripe Bananas – 2 Milk – 2 cups Sugar as per taste Vanilla essence – 1 tsp
Method: Peel and chop apple and bananas into small pieces.Blend all ingredients to make juice.Add water or milk if the juice is thick.Serve chilled.

Carrot Juice

Ingredients: Carrot – 250 gms Lemon – 1 Ginger – small piece Sugar as per taste
Method: Grate carrot and ginger.Blend carrot, ginger with water.Strain and add lime juice, sugar.Serve chilled.No. of servings – 5

Fruit Cocktail

Ingredients: Sweet lime – 2 Apple – 2 Grapes – 100 gms Sugar as per taste
Method: Extract juice from sweet lime.Cut apple into small pieces.Blend apple and grapes to make juice.Add sweet lime juice, sugar and blend once.Add sufficient water.Serve chilled with ice cubes.No. of servings: 5

Saffron Pulao

 Ingredients:
Rice - 1 cup
Raisins - 1/2 cup
Almonds - 1/2 cup
Milk - 1/2 cup
Sugar - 1 tbsp
Saffron - few strands
Water - 1 1/2 cup
Green Cardamom - 2
Black Cardamom - 1
Cloves - 2
Ghee - 2 tbsp
Salt to taste


Method:

Heat ghee in thick vessel. Add raisins and fry till brown.Tie cardamom, cloves in muslin cloth anddrop in vessel with   rice and fry for 2 minutesSoak saffron in milk.Add water then  close the lid and cook till 3/4 th done.Add saffron milk mixture,salt and sugar.Cook till the rice done.Serve hot with raita.

Vegetable Omelette without egg

Ingredients:
Besan - 2 tbsp
Moong Dal without skin- 1/2 cup
Potatoes - 2
Carrot - 1
Beetroot - one small piece
Onion -  1
Green peas - 1 tbsp
Ginger - small piece
Green chillies - 4
Salt to taste
Cumin seeds - 1/2 tsp
Oil/ ghee


Method:

Soak moong dal for 1 hour and grind to make fine batter.Boil, peel and mash potatoes without lumps.Add water to besan and make batter without lumps.Mix Moong dal batter, besan and mashed potato well as dosa batter.Grate carrot and beetroot.Boil and mash green peas coarsely.Finely chop onions, green chillies and ginger.Add all vegetables,salt and cumin seeds to batter.Grease oil or ghee to pan, pour one ladle full of batter and spread like omelette.Cook both sides and serve immediately.


Corn Pakoda

Ingredients:
Corn  - 1 cup 
Wheat Flour - 1/4 cup
Rice Flour - 1/4 cup
Channa dal - 1/4 cup
Ginger - chilli paste - 1 tsp
Curd - 1 tbsp
Coriander powder - 1 tsp
Cumin seeds - 1 tsp
Salt to taste
Oil for deep fry
Baking soda - 1/4 tsp


Method:

Boil and crush corn coarsely.Soak Channa dal for 1 hour and grind coarsely with cumin seeds by adding little water.Add all ingredients by adding sufficient water to make thick batter and keep aside for 15 minutes.Heat oil in kadai, drop spoonful of batter into hot oil and fry till golden brown colour. Remove from oil and immediately keep on paper napkins for absorbing excess oil.Serve hot with chutney or ketchup.










Avial

Ingredients:
Beans - 75 gms
Cluster Beans - 75 gms
Carrot - 100 gms 
Ash Gourd - 1 small piece
Raw Banana - 1
Potatoes - 150 gms
Cauliflower  -small 
Drumsticks - 2
Cabbage - 50 gms
Coconut - 1
Fresh Curd - 1 cup
Ghee  - 2 tbsp
Green chillies - 4-5
Salt to taste
Turmeric - 1/4 tsp
Cumin seeds - 1 tsp
Mustard seeds - 1/4 tsp
Curry leaves


Method:

Grind green chillies, salt, turmeric and cumin seeds into paste.Cut all the vegetables into pieces.Take  a kadai, boil all vegetables with chilli paste in sufficient water till they are tender.Grate the coconut and mix this in curd,salt, little turmeric.Heat ghee in kadai, add mustard and curry leaves and fry till mustard crackles.add cooked vegetables and fry for 3-4 minutes. Then add coconut mixture and cook only 2 minutes otherwise curd curdles.Remove from fire and mix gently.This is tasty and healthy curry.

Tutti Frutti Muffins

Ingredients:
Maida - 250 gms
Sugar - 200 gms (Powdered)
Tutti Frutti - 200 gms
Cashew nuts - 200 gms
Butter - 180 gms
Vanilla essence - 1 tsp
Baking powder - 1 tsp
Baking Soda - 1/2 tsp
Eggs - 3


Method:

Sift Maida, baking powder, baking soda twice.Mix butter and powdered sugar well with blender.Add beaten eggs and vanilla essence, blend again to mix well. Blend till the mixture is smooth.Add flour a little at a time , stir continuously and no lumps should form. Add tutti frutti, cashew nuts and stir well .Grease the muffin trays and pour the mixture into individual muffin case up to 2/3 level..Preheat the oven for 10 minutes.Place the tray in the oven and bake for15-20 minutes. Insert a tooth pick in the center of muffin and if it comes out clean,it is baked.Transfer it to wire rack and let it cool for 5 minutes and then remove from muffin cases.

Paneer Kurma

Ingredients:
Paneer - 200 gms
Onion - 1
green chillies - 4
Tomatoes - 3
Ginger garlic paste - 1 tsp
Dry red chilli - 4
Coriander seeds - 2 tsp
Cumin seeds - 1 tsp
Poppy Seeds - 1 tsp
Cashew nuts - 10
Chironji - 1 tsp
Fresh coconut - 1/2 cup (grated)
Garam Masala Powder - 1/2 tsp
Cinnamon -  small piece
Cardamom -4
Salt to taste
Turmeric - 1/4 tsp
Oil - 2 tbsp
Coriander leaves for garnishing


Method:

Finely chop green chillies, tomatoes and onions.Cut paneer into square pieces and fry them in oil till light red colour then keep aside on paper napkin to absorb excess oil.Grind grated coconut, poppy seeds, chironji and cashew nut into fine paste by adding little water.Dry roast Dry red chillies, coriander and cumin seeds. Cool and grind to make fine powder.heat oil in kadai, add cinnamon, cardamom and fry for one minute.Add chopped onions, green chillies and fry onions till light golden brown colour.Add Chopped tomatoes, ginger garlic paste, turmeric, cook till oil leaves the sides.Add coconut paste, red chil…

Cereal Dosa

Ingredients:
Urad dal - 1 cup
Moong Dal - 1/2 cup
Channa Dal - 1/2 cup
Horse Gram - 1/2 cup
Ragi - 1/2 cup
Rice - 3 cups
Fenugreek Seeds - 1 tbsp
Salt to taste
Oil for Dosa's


Method:

Soak all the ingredients except oil and salt for 4-5 hours.Wash thoroughly and grind the ingredients to make fine batter by adding sufficient water.Keep aside for 6 hours for fermentation. If you don't want to ferment use immediately.Add salt and mix well before making dosa's.Grease oil to pan, then pour one ladle full of batter, spread it to make thin dosa.Cook both sides.Serve hot with allam chutney or coconut chutney.

Cabbage with coconut

Ingredients:
Cabbage - 1/4 kg
Fresh Coconut - 1/2 Cup (grated)
Green chillies -4
Salt to taste
Oil - 1 tbsp
Channa dal, Urad dal - 1 tsp each
Mustard and cumin seeds - 1/4 tsp each
Curry leaves


Method:

Finely chop cabbage and green chilliesHeat oil in kadai, add channa dal, urad dal,mustard, cumin seeds and curry leaves. Fry for one minute then add green chillies and cabbage.Add salt and cook in low flame till cabbage becomes tender.Lastly add grated coconut, mix well and cook another 5 minutes in low flame.Serve with rice or roti.

Thotakura Kadala Kura (Amaranth Stalks with Milk Curry)

Ingredients:
Thotakura Kadalu - One Bunch (tender stalks)
Onions  - 2 
Green chillies - 3
Turmeric - 1/4 tsp
Red chilli powder - 1 tsp
Salt to taste
Milk - 1/2 cup
Oil - 1 tbsp
Dry red chilli - 1
Channa dal, Mustard and cumin seeds - 1/4 tsp each
Curry leaves


Method:

Cut thorakura kadalu into  1" pieces while cutting remove thread like fibre.Finely chop onions and green chillies.Heat oil in pressure cooker, add dry chilli, channa dal, mustard, cumin seeds and curry leaves. Fry till mustard crackles.Add chopped onions, chillies and fry onions till they are translucent.Add thotakura kadalu, spices, and 1 cup of water.Close the lid and cook up to 3 whistles.Remove from fire and cook again if there is any water.Add milk when water evaporated then cook another 1 -2 minutes.Serve with rice.

Paneer Omelette

Ingredients:
Eggs - 2
Paneer - 1 tbsp (grated)
Onion - 1 tsp (finely chopped)
Spinach leaf - 1
Green Chilli- 1 (finely chopped)
Salt and pepper to taste
Oil or Butter - 1-2 tsp


Method:

Beat eggs well and add all other ingredients except butter.Heat oil in a pan then pour egg mixture to make an omelette.Cook both sides.Serve immediately

Dahi Aloo

Ingredients:
Small Potatoes - 500 gms
Thick Curd  -1 cup
Turmeric - 1/4 tsp
Red chilli powder - 1 tsp
Salt to taste
Garam Masala - 1 tsp
Ginger Pieces - 1 tsp (finely Chopped)
Cumin seeds - 1 tsp
Oil - 2 tbsp
Coriander leaves


Method:

Boil and peel the potatoes and keep aside.Heat oil in kadai, add cumin seeds and ginger pieces then fry for one minute.Add potatoes and fry till golden colour by stirring continuously.Add curd and spices, mix well and cook in low flame.When curd changes its colour, remove from fire.Garnish with coriander leaves.Serve immediately.

Whole Moong (sprouts) Curry (Pesalu kura)

Ingredients:
Whole Moong(Green Gram) Dal  - 1 cup (Sprouts)
Onions - 2
Green Chillies - 2
Grated Coconut - 1 tbsp
Ginger garlic paste - 1 tsp
Red chilli powder - 1 tsp
Turmeric - 1/4 tsp
Salt to taste
Lemon juice - 1 tbsp
Oil - 1 tbsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Curry leaves
Coriander leaves


Method:

Finely chop green chillies and onions.Heat oil in pressure cooker, add mustard and cumin seeds, curry leaves and fry for one minute.Add chopped chillies and onions and fry till onions are translucent.Add Moong sprouts, spices and water.Close the lid and cook up to 3 whistles or dal becomes soft and separate.Once the lip is open add lemon juice and coriander leaves.Serve with rice or roti.Sprouts are good for health.

Pesara Pappu Charu (Moong Dal Rasam)

Ingredients:
Moong Dal - 1 cup
Onions - 4
Green Chillies - 4
Tomato - 2 (small)
Turmeric - 1/4 tsp
Salt to taste
Lemon - 1-2 (as per taste)


For Talimpu:
Ghee - 2 tsp
Dry red chilli - 2, Fenu greek, cumin and mustard seeds - 1/4 tsp each, Curry leaves
Coriander leaves


Method:

Pressure cook moong dal upto 3 whistles or till dal becomes soft. Blend the dal to make fine paste.Slit green chillies, cut tomatoes and onions into four.Cook onions, tomatoes, green chillies in water till they are tender.Add salt, turmeric, dal and sufficient water then bring it to boil.Lastly add lemon juice and cook for 1 minute.Heat ghee in a pan, add all talimpu ingredients  and fry till mustard crackles.Pour this on rasam.Rasam must be thin and garnish with coriander leaves.Serve with rice. Generally, we will prepare this rasam in summer.

Vadiyalu Kura

Ingredients:
Vadiyalu - 1 cup
Onions - 2 (big)
Red chilli powder - 1 tsp
Turmeric - 1/4 tsp
Salt to taste
Milk - 1/2 cup
Oil - 2 tbsp
Channa dal, Urad dal - 1/2 tsp each
Cumin and Mustard seeds - 1/4 tsp
Curry leaves.


Method:

Heat 1 tbsp of oil  and fry vadiyalu  till golden brown colour. Remove and keep aside.Finely chop onions.Heat oil in a kadai, fry channa dal, urad dal, mustard and cumin seeds, curry leaves till mustard crackles.Add chopped onions and fry them till they are translucent.Add fried vadiyalu, spices and 1-2 cups of water.Close the lid and cook till water evaporates.Lastly add milk and cook another 2 minutes.Serve with rice.

Alu - BitterGourd Curry (Bangala Dumpa Kakarakaya Kura)

Ingredients:
Potatoes - 250 gms
Bitter Gourd - 250 gms
Green Chillies - 4
Ginger garlic paste - 1 tbsp
Turmeric - 1/4 tsp
coriander cumin powder - 1 tsp
Red chilli powder - 1 tsp
Cumin seeds - 1/2 tsp
Mustard seeds - 1/4 tsp
Channa dal, Urad dal - 1/2 tsp each
Curry leaves
Coriander leaves
Oil - 1-2 tbsp


Method:

Boil, peel and mash & mix potatoes with salt , turmeric, ginger garlic paste, red chilli powder, coriander and cumin powder.Boil bitter gourd in salted water. Drain the water and de-seed bitter gourd.Cut bitter gourd into 1-2" round pieces.Stuff potato mixture into bitter gourd pieces.Heat oil in pan, add channa dal, urad dal, cumin and mustard seeds, curry leaves, green chillies and fry for one minute.Add stuffed bitter gourd pieces and fry in medium flame for 5 minutes.Then close the lid and cook in low flame for 8-10 minutes by stirring occasionally.Garnish with coriander leaves.Serve with rice.