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Showing posts from June, 2011

Green peas Masala

Ingredients:
Green Peas - 500 gms
Potatoes - 500 gms
Fresh coconut - Half (grated)
Poppy seeds - 1 tbsp
Red chilli powder - 2 tsp
Ginger garlic paste - 1 tbsp
Turmeric - 1/4 tsp
Salt to taste
Oil - 2 tbsp
Cumin seeds - 1/2 tsp
Coriander leaves


Method:

Peel and cut potatoes into medium size pieces.Grind coconut and poppy seeds into fine paste by adding little water.Heat oil in kadai, add cumin seeds and fry for 1 minute.Add potato pieces, green peas, cook them in low flame for 5 minutes.Add ginger garlic paste, spices and mix well.Add coconut paste and sufficient water, cook till potatoes are soft and gravy becomes little thick.Lastly add coriander leaves.Serve with rice,roti

Straw berry Shake

Ingredients
Milk - 1 cup (cold)

Straw berry crush - 1 tbsp
Sugar  - 2 tsp
Straw berry Ice Cream - 1 scoop


Method: Blend all the ingredients and serve immediately in tall glass.

Spring Onion Chutney

Ingredients:
Spring onions with leaves - 1 cup
Roasted peanuts - 1/4 cup
Coriander leaves - 1/4 cup
Green chillies - 5-6
Garlic cloves - 4
Cumin seeds - 1/2 tsp
Lemon juice - 2 tsp
Salt to taste
Oil - 1 tsp


Method:

Chop spring onions, green chillies and coriander leaves, Fry them in little oil.Grind all the ingredients to make chutney.Serve with rice, dosa.

Kalonji Oil

Backache & Rheumatism: 
Warm kalonji oil slightly & apply to the area thoroughly. Massaging the bone, not the skin & drink half teaspoon of kalonji oil for 30 daysCatarrh:
Take ½ teaspoon of kalonji oil with 2 pods of long pepper twice a day. If catarrh is in initial stage put drop of kalonji oil in eyes daily.Cough & Bronchial Asthma: 
(1) Apply kalonji oil to chest & back.
(2) Mix teaspoon of kalonji oil in boiling water & inhale the vapour twice a day.
(3) Take ½ teaspoon of kalonji oil daily in the morning.Diabetes:
Take ½ teaspoon of kalonji oil twice a day in morning with hot water.Cancer:
(Intestinal cancer, blood cancer, throat cancer etc.) : take one glass grape juice, Add ½ teaspoon kalonji oil & drink in the morning before breakfast, after lunch & after dinner. Take 1 kg barley & 2 kg wheat flour, mix together make bread (roti) & give to the patient for 40 days. Avoid potatoe, arvee & brinjal.Dandruff:Mix 10 gms of kalonji oil, 30…

Pumpkin Cake

Ingredients:
Maida - 2 cups
Pumpkin pulp - 2 cups
Condensed milk - 1 cup
Thick curd - 1/2 cup
Baking powder - 2 tsp
Baking soda - 1/2 tsp
Cinnamon powder - 1 tsp
Cloves powder - 1/2 tsp
Nutmeg powder - 1/4 tsp
A pinch of salt
Sugar  - 2 cups (powdered)
Oil - 3/4 cup


Method:

For making pumpkin pulp, Take a pumpkin piece, peel and remove seeds and pith and cut into small pieces.Grind the pieces to make smooth paste.Sift maida, baking powder, soda and spices.Blend sugar, curd, condensed milk, oil and pumpkin pulp.Slowly Mix dry ingredients to the batter.Grease the baking tin and spread the cake mixture into the tin.Bake at 180 degree c in a pre-heated oven for 30 to 35 minutes or until insert a needle in the center to check for the baking, if it comes out clean then the cake is baked.Put off the heat and cool the cake at room temperature.

Beetroot Cutlets

Ingredients:
Beetroot - 1
Potatoes - 2
Green peas - 1/2 cup
Grated coconut - 1 tbsp
Ginger chilli paste - 1 tsp
Lime juice - 1/2 tsp
Red chilli powder - 1 tsp
Turmeric - a pinch
Chat masala - 1/4 tsp
Garam masala - 1/4 tsp (optional)
Coriander leaves - 1 tbsp (chopped)
Salt to taste
Corn flour - 2 tbsp
Oil for frying


Method:

Boil, peel and mash potatoes and beetroot.Boil and coarsely mash green peas.Mix all the ingredients well to make cutlets. Add more corn flour or bread crumbs for binding the mixture if need.Make round flat cutlets with mixture.Deep fry or roast on non stick till light brown colour.Serve hot with ketchup.

Pendalam Dosa ( Dosa with Topiaca)

Ingredients:
Pendalam  - 2
Green chillies - 8-10
Ginger -  small piece
Salt to taste
Cumin seeds - 1 tsp
Oil for frying dosa


Method:

Peel and cut pendalam into small pieces.Grind pendalam pieces, salt, green chillies and ginger by adding sufficient water to make fine dosa batter.Add cumin seeds to the batter.Heat pan, Grease oil, pour 2 ladle full of batter to make round,  little thick dosa.Cook both sides in medium flame by applying little oil.Serve hot with chutney.

Green Chilli Pickle

Ingredients:
Green Chillies - 250 gms
Mustard Powder - 2 tsp
Gingely Powder - 4 tsp  (Dry roast and powder the seeds)
fenugreek powder - 1 tsp
Turmeric - 1/2 tsp
Salt to taste
Tamarind - lemon ball size
Oil - 100 gms


Method:

Make slits on chillies with pin.Heat oil and fry green chilli until they become white.Extract thick juice from tamarind, add this juice to chillies and cook for few minutes.Now add salt and turmeric, cook till oil floats.Then add all powders and mix well. Remove from fire and when it is cool store in glass jar.Its shelf life is one month.This pickle is good with steamed rice and ghee.

Raw Banana Fry with coconut (Aarati kaya podi kura)

Ingredients:
Raw Bananas - 2
Onion - 1
Grated coconut - 1 cup
Garlic cloves - 6 ( chopped)
Green chillies - 6
Turmeric - 1/4 tsp
Salt to taste
Coriander leaves - 1 tbsp (chopped)


For talimpu:
Oil - 2 tbsp
Channa dal, Urad dal - 1 tsp; Cumin and mustard seeds  -1/4 tsp; curry leaves


Method:

Finely chop onions and green chillies.Peel and cut bananas into small pieces.Heat oil in kadai, add all talimpu ingredients and fry till mustard splutters.Add chopped onions, garlic, green chillies and fry till onions are in light brown colour.Add banana pieces and cook till they are soft and fried.Lastly add grated coconut and spices and cook another 5 minutes.Lastly add chopped coriander leaves.

Paneer Balls

Ingredients:
Paneer - 2 cups
Bread crumbs - 1 cup
Green chilli paste - 1 tsp
Salt and pepper to taste
Oil for deep frying


Method:

Mash and knead the paneer.Mix all the ingredients well.Make small balls.Deep fry in oil till they are golden brown.Place on paper napkin for absorbing excess oil.Serve hot with ketchup.

Suji Halwa (Rawa Kesari)

Ingredients:
Suji - 1 cup
Sugar - 1 1/2 cup
Ghee - 1/2 cup
Almonds and cashew nuts - 1/4 cup
Green Cardamom - 2-3 (crushed)
Water - 3 cups
Yellow food colour - 2-3 drops


Method:

Heat 2 tsp of ghee in kadai. Fry suji in a low flame till aroma comes.Chop almonds and cashew nuts into small pieces.Fry chopped nuts in 1 tsp of gheeMix sugar in water and bring it to boil by adding cardamom and food colour. Cook till sugar completely dissolves.Pour this sugar syrup over roasted suji slowly otherwise lumps form,add remaining ghee and stir gently till all water evaporates.Lastly add dry fruits and mix slightly.

Creamy Hot Chocolate

Ingredients:
Milk - 2 cups
Cocoa Powder - 1 1/2 tsp
Honey - 1 tsp
Whipped Cream - 1 tbsp (cold)
Cinnamon Powder - a pinch


Method:

Boil milk by adding cocoa powder and honey.Cook in low flame Until it reduced to half.Pour hot into serving glass topped with whipped cream.Sprinkle cinnamon powder on top. 

Bread Bhelpuri

Ingredients:
Bread slices - 10 
Puffed rice  - 1/4 cup
Sev - 1/4 cup
Potatoes - 4 (boiled)
Onion - 1
Green chillies - 2
Sweet and sour Chutney - 1/2 cup
Lime juice - 2 tbsp
Salt to taste
Chilli powder - 1/2 tsp
Black salt - 1/4 tsp
Oil for frying bread


For garnishing:
Coriander leaves - 1 tbsp (chopped)


Method:

Cut the edges of bread slices and fry them till golden brown colour.Finely chop onions and green chillies.Cut potatoes into small cubes.Place fried bread pieces on plate.Mix all ingredients well and spread them on bread slices.Garnish with coriander leaves.Serve immediately.

Dal Makhani

Ingredients:
Whole Urad Dal - 1 cup
Rajma - 1/3 cup
Onion - 1
Tomatoes - 2
Green chillies - 2
Ginger - small piece (chopped)
Garlic cloves - 6 (crushed)
Red chilli powder - 1 tsp
Turmeric - 1/4 tsp
Garam Masala Powder - 1/2 tsp
Salt to taste
Curd - 1/2 cup
Cream - 2 tsp
Ghee - 2 tbsp
Cumin seeds  - 1/2 tsp
Cardamom - 2


Method:

Soak rajma overnight.Soak urad dal  for 3-4 hours.Pressure cook rajma and urad dal with sufficient water till they are soft.Mash them and cook again for 10 minutes by adding salt and water.Add curd and mix well.Chop onions, tomatoes and green chillies.Heat ghee in kadai, add cumin seeds, cardamom, fry for one minute.Add chopped onions, ginger pieces, garlic paste, green chillies, fry them till golden brown.Add chopped tomatoes, spices, cook till oil floats.Now add mashed dal and cook in low flame.Lastly add garam masala and cream, and cook another 2 minutes.Serve hot with paranthas or rice.

Sweet Curd with Fruits

Ingredients:
Fresh Curd - 250 ml
Sugar - 3 tsp
Bananas - 2
Apple - 1
Pineapple slices - 2
Cherries - 10


Method:

Beat curd with sugar until smooth.Chop all fruits into small pieces.Add these pieces to curd.Serve chilled.

Kobbari pachchadi (Coconut Chutney)

Ingredients:
Coconut - 1/2 (fresh)
Green chillies/ Red chillies - 8-10
Tamarind - few strips
Turmeric - 1/4 tsp
Garlic cloves - 4
Cumin seeds - 1/4 tsp
Salt to taste


For talimpu:
Oil - 1 tbsp
Channa dal, Urad dal - 1/4 tsp; Cumin, Mustard, fenugreek seeds - 1/4 tsp; Curry leaves


Method:

Grate or chop coconut into small pieces.Fry chillies with little oil.Grind all the ingredients by adding little water to make chutney.Heat oil in pan, add all talimpu ingredients  and fry till mustard crackles.Pour this on chutney.Serve with Idli, dosa, bonda etc.,

Bombai rawa vadiyalu (Vadiyalu with suji)

Ingredients:
Suji - 1 cup
Sago - 1/4 cup
Green chillies - 3
Cumin seeds - 1 tsp
Salt to taste
Water - 7 cups


Method:


Soak sago for 30 minutes.Grind chillies, cumin seeds, salt to make paste.Boil 6 cups of water, add sago and cook till it is soft.Mix Suji in 1 cup water and add slowly to the boiling water without lumps.Add chilli paste, cook till suji becomes soft by stirring continuously. Remove from fire and immediately put thinly on plastic sheet with spoon.Dry them directly in sun shade till they completely dry.When they dry completely, they come out easily.Store in air tight container.Deep fry these vadiyalu as side dish to sambhar or dal.

Green Pea Paranthas

Ingredients:
Wheat flour - 2 cups
Green peas - 2 cups (shelled)
Red chilli powder - 1/2 tsp
Cumin powder - 1/2 tsp
Salt to taste
Oil/ butter for cooking


Method:

Make a dough with wheat flour,salt by adding sufficient water.Boil and mash green peas.Mix chilli powder, cumin and salt to green peas.Make lemon size balls with dough.Fill the mixture in the center of the ball and roll out into slightly thick round paranthas.Cook both sides by greasing oil or butter.Serve hot.

Egg and Tomato Salad

Ingredients:
Eggs - 2 (boiled and chopped)
Tomatoes - 3 (Chopped)
Green chilli - 1 or Pepper - 1/4 tsp
Black salt - 1/4 tsp
Salt to taste
Coriander leaves - 1 tsp (chopped)


Method:

Mix all ingredients well and serve chilled

Pappu Chintachiguru (Dal with tender tamarind leaves)

Ingredients:
Toor dal - 1 cup
Tender tamarind leaves 2 cups
Onions - 2 -3
Green chillies - 4
Turmeric - 1/4 tsp
Red chilli powder - 1 tsp
Salt to taste


For talimpu:
Oil/ Ghee - 1 tbsp
Dry red chilli -1, Garlic cloves - 4 (crushed), Fenugreek, cumin and mustard seeds - 1/2 tsp, Curry leaves


Method:

Wash and soak dal for 15 minutes.Remove stems and wash tender tamarind leaves.Take pressure cooker, put dal, tamarind leaves, onions, green chillies, turmeric and sufficient water.Close the lid and cook up to 3 whistles or till dal becomes soft.Open the lid, add salt and chilli powder, cook another 5 minutes or till dal becomes little thick.Heat oil in pan, add all talimpu ingredients and fry till mustard crackles.Pour this on dal.Serve with rice or roti.

Beetroot - tomato curry

Ingredients:
Beetroot - 500 gms
Tomatoes - 250 gms
Green chillies - 2
Cloves - 2
Fenugreek seeds - 1/4 tsp
Cumin seeds - 1/2 tsp
Heeng - a pinch
Dry ginger powder - 1/2 tsp
Coriander powder - 1 tsp
Pepper powder - 1/2 tsp
Red chilli powder - 1/2 tsp
Turmeric - 1/4 tsp
Salt to taste
Oil -1 tbsp
Coriander leaves


Method:

Wash, peel and chop beetroot into small pieces.Finely chop tomatoes and green chillies.Heat oil in kadai, add cloves, fenugreek, cumin and heeng, fry them.Add chopped beetroot, fry for 2 minutes, add 1 cup of water and close the lid.cook till they are tender then add tomato pieces,green chillies and spices. Mix well and add 1/2 cup of water,cook until tomatoes are soft and water almost evaporated. Lastly add chopped coriander leaves.Serve with roti or rice.


Methi Aloo (Potatoes with fenugreek leaves)

Ingredients:
Potatoes - 250 gms
Fenugreek leaves - 2 bunches
Onion - 1
Tomatoes - 100 gms
green chillies - 4
Garlic cloves - 4
Coriander powder - 2 tsp
Turmeric - 1/4 tsp
Red chilli powder - 1 tsp
Salt to taste
Oil - 2 tbsp


Method:

Peel and chop potatoes into medium size pieces and put them in water.Remove stems from fenugreek and wash the leaves.Finely chop onions, green chillies and garlic.Heat oil in kadai, add garlic, onions, green chillies and fry them.Add potatoes, fry them till light golden colour.Add chopped fenugreek leaves, green chillies, spices, fry them for 5 minutes.Add chopped tomatoes, 1 cup of water and close the lid.Cook till potatoes become soft.Serve with rice or roti.

Sweet Curd raita

Ingredients:
Curd - 250 ml (thick and fresh)
Pomegranate seeds - 1 cup
Sugar - 2 tsp
Roasted cumin seeds - 1 tsp
Fried papads - 3 (cut into small pieces)
Chat masala - 1/4 tsp
Coriander leaves - 1 tsp (finely chopped)


Method:

Whip the curd.Mix all other ingredients into curd.Transfer to serving bowl. Serve cold.

Bhenda kaya Kura ( Okra with Onions)

Ingredients:
Okra - 250 gms
Onions - 2 (medium)
Green Chillies - 3
Turmeric - 1/4 tsp
Amchur - 1/4 tsp (optional)
Red chilli powder - 1 tsp
Salt to taste


For talimpu:
Oil - 1 tbsp
Dry red chilli - 1, Garlic cloves - 2 (sliced), Channa dal, urad dal - 1/2 tsp, Cumin and Mustard seeds - 1/4 tsp, Curry leaves


Method:

Wash and wipe okra with dry cloth otherwise the curry will be sticky.Remove the head and bottom of okras and cut into small pieces.Slice onions and green chillies.Heat oil in kadai, add all talimpu ingredients and fry till mustard crackles.Add okra, green chillies and fry them for 5 minutes.Add sliced onions, spices and cover with plate. Pour some water on plate and cook in low flame until done. Mix the curry gently while cooking.Serve with rice or roti.


Tomato Kurma

Ingredients:
Tomatoes - 500 gms
Onions - 2-3
Green chillies -6-8
Ginger- garlic paste - 1 tbsp
Red chilli powder - 2 tsp
Coriander leaves 
Turmeric - 1/2 tsp
Salt to taste
Sugar - 1/4 tsp
Oil - 1 tbsp


For Gravy:
Coriander seeds -2 tsp
Cumin seeds - 1/2 tsp
Grated coconut - 1 cup
Cashew nuts -10-12
Poppy seeds - 2 tsp
Cinnamon - small piece
Cardamom - 2
Cloves - 4


For talimpu:
Cumin seeds - 1/4 tsp
Cloves - 2
Cinnamon - small piece
Curry leaves


Method:

Dry roast coriander, cumin seeds,cinnamon,cloves, cardamom and grind all the gravy ingredients into fine paste by adding little water.Finely chop onions, tomatoes, green chillies.Heat oil in kadai, add all talimpu ingredients and fry for minute.Add chopped onions, green chillies and cook till onions are translucent.Add ginger garlic paste, tomato pieces, fry them for 5 minutes.Now add spices, gravy paste and 1 cup of water and cook till tomatoes are soft.Lastly add coriander leaves.Serve with rice or roti.

Mango Murrabba

Ingredients:
Raw Mangoes - 1kg 
Sugar - 1 1/2 kg
Cardamom powder - 1/2 tsp
Water - 750 ml
Mango essence - 2-3 drops
Yellow food colour


Method:

Peel, cut pieces of mangoes and remove seeds.Boil mango pieces in water till they are tender then drain the water completely.Mix sugar in water and bring it to boil till sugar syrup is 1 string consistency.Add boiled mango pieces to it.Keep aside for 3 days. After that remove mango pieces and again boil sugar syrup for 10 minutes.Then add mango pieces, food colour, essence and cool.Store in dry glass jar.

Kabuli Chana Salad

Ingredients:
Kabuli  Chana - 1 cup
Potato - 1
Tomato - 1
Green Chilli - 1
Black  Salt - 1/4 tsp
Lime juice - 2 tsp
Salt to taste
Chat masala - 1 tsp
Coriander leaves - 1 tsp (chopped)


Method:

Soak chana overnight and boil in salted water.Boil, peel and cut potatoes into small pieces.Finely chop tomato and green chilli.Mix all the ingredients  and toss well.Serve.

Dry fruit Shake

Ingredients:
Cold milk - 400 ml
Sugar - 1 tbsp or as per taste
Almonds  - 6
Cashew nuts - 6
Kesar colour - 1-2 drops


Method:

Soak almonds in warm water for 15 minutes then remove the skin.Grind the almonds and cashews to fine powder.Blend milk, sugar, powder and kesar till smooth.Serve immediately or chilled.

Egg Fry (Guddu Eguru)

Ingredients:
Eggs - 6 (boiled)
Onions - 4 (large)
Green chillis - 3
Ginger garlic paste - 1 tsp
Turmeric - 1/2 tsp
Red chilli powder - 1 tsp
Salt to taste
Garam masala - 1/2 tsp
Coriander leaves


For talimpu:
Oil - 1-2 tbsp
Urad dal, channa dal - 1 tsp; mustard and cumin seeds - 1/2 tsp; Garlic cloves -4 (crushed); curry leaves




Method:

Finely chop onions and green chillies.Heat oil in kadai, add all talimpu ingredients and fry till mustard splutters.Add chopped onions, green chillies and ginger garlic paste, cook till onions are translucent.Add spices, fry till onions are light brown.Lastly add eggs and chopped coriander leaves, cook another 2 minutes.Serve with rice.


Sprout khichidi

Ingredients:
Rice - 1 cup
Mixed sprouts - 1 cup
Cardamom - 2
Ginger - small piece (finely chopped)
Pepper corn  - 1 tsp (crushed)
Green chillies - 2-3
Cumin seeds - 1/2 tsp
Salt to taste
Oil/ Ghee - 2 tbsp


Method:

Wash the rice and drain the water.Heat oil/ghee in thick bottomed vessel, add cardamom, pepper corn, cumin seeds, fry for 1 minute.Add green chillies, ginger pieces, fry.Add rice, sprouts and fry for 2 minutes.Add 2 1/2 cups water, salt and close the lid.Cook till the rice done.Serve hot with allam chutney.

Kanda Pulusu (yam sweet and sour curry)

Ingredients:
Yam - 250 gms
Onion  - 1
Green chillies - 2
Tamarind  - small lemon size
Jaggery -  small piece
Red chilli powder - 1 tsp
Turmeric - 1/4 tsp
Salt to taste


For talimpu:
Oil - 1 tbsp
Channa dal, urad dal - 1 tsp; red chilli - 1: Garlic cloves - 4; Mustard, fenugreek and cumin seeds - 1/2 tsp: curry leaves


Method:

Boil, peel and cut the yam into medium size pieces.Heat oil in kadai, add all talimpu ingredients and fry till mustard crackles.Add chopped onions and chillies, fry till onions are translucent.  Add yam pieces, spices, jaggery and tamarind juice(extract juice from tamarind by adding water).


Cook until the gravy becomes little thick.Serve with rice.












Beetroot Fry

Ingredients:
Beetroot  - 250 gms
Coconut - 1/2 cup (grated)
Green chillies - 3-4
Pepper powder - 1/2 tsp
Salt to taste
Turmeric - 1/4 tsp
Ginger garlic paste - 1 tsp
Oil - 1 tbsp
Channa dal , Urad dal - 1 tsp each
Mustard seeds, cumin seeds - 1/4 tsp each
Curry leaves


Method:


Peel and grate the beetroot.Heat oil in a pan, add channa dal, Urad dal, Cumin and mustard seeds, curry leaves  and fry for 1 minute.Add chopped green chillies, ginger garlic paste, grated beetroot and cook in low flame till beetroot becomes tender.Add spices, grated coconut and cook another 5 minutes.Serve with rice or roti.