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Showing posts from December, 2011

Bobbatlu

Ingredients:
Maida-750gms
Channa dal-250gms
Jaggery-250gms
Cardamom power-1/2 tsp
Ghee


METHOD:

Wash and soak channa dal for one hour. Pressure cook dal with sufficient water until dal becomes softDrain the excess water ,add grated jaggery and cook till it becomes thick.Cool the dal mixture.Make a small lemon size balls and keep aside.Make a dough with maida by adding sufficient water.Cover with wet cloth for 30min.Take some portion from dough and make a puri Fill with dal mixture cover it completely .Roll it carefully with  rolling pin.Heat 1 tsp of ghee in frying pan ,fry bobbatlu by applying ghee both sides in low flame.Grease with ghee before serving.

Chocolate Mousse

Ingredients:
Dark Chocolate - 200 gms
Eggs  - 4
Strong Black Coffee - 5 tbsp
Vanilla essence - 1/2 tsp


Method:

Separate the egg white with yolks. Transfer whites to mixing bowl and beat egg white until stiff. Put aside.Break the chocolate into small pieces, melt them by using double boiler.Add hot coffee and blend until smooth.Add the egg yolks and vanilla essence. Blend for 1 minute or thoroughly mixed.Pour the chocolate mixture slowly over the egg whites, and fold in gently until no white shows.Spoon into dessert dishes or a large serving dish.Refrigerate for 1 hour or until set and well chilled.

Chow chow curry with milk

Ingredients:
Chow Chow - 2
Onion - 1
Green chillies - 2
Milk - 1/2 cup
Ginger garlic paste - 1 tsp
Turmeric - 1/4 tsp
Red chilli powder - 1 tsp
Oil - 2 tsp
cumin & Mustard seeds - 1/2 tsp
Curry leaves
Coriander leaves

Method:

Peel, deseed and chop chow chow into small pieces.Finely chop onions and green chillies.Heat the oil in pressure cooker, add cumin, mustard and curry leaves and fry till mustard splutters.Add ginger garlic paste, onions and green chillis, fry them till onions are soft.Add chopped chow chow pieces, spices, mix well. Fry them for 2 minutes in medium flame then add 1 cup of water, close the lid.Cook up to 3 whistles or chow chow becomes tender.Lastly add milk and chopped coriander and cook another 2 minutes.Serve with rice or roti.

Saggu Biyyam Pakodi (Sago Pakodi)

Ingredients:
Sago - 250 gms
Rice flour - 1/2 - 1 cup
Onions - 4
Green chillies - 6
Cumin seeds - 1/2 tsp
Curd - 350 gms
Salt to taste
Oil for frying


Method:

Soak sago in curd for one hour.Finely chop green chillies and onions.Add chopped onions, green chillies,salt and rice flour to soaked sago.Heat the oil in kadai, drop 1 tbsp of batter in hot oil, few at a time, fry them till golden colour.Remove and transfer to paper napkin for absorbing excess oil.Serve with Ketchup.

Sprouts Curry

Ingredients:
Whole Moong  Sprouts - 1/2 cup
Alasandalu (BLack Eyed Peas) - 1/2 cup
Fenugreek seeds Sprouts - 1 tbsp
Chick peas sprouts - 1/2 cup
Tomatoes - 4
Onions - 2
Green chillies - 2
Ginger garlic paste - 2 tsp
Salt to taste
Turmeric - 1/4 tsp
Red chilli powder - 1-2 tsp
Cumin & Mustard seeds - 1/2 tsp
Oil - 1 tbsp
Coriander leaves
Curry leaves

Method:

Finely chop onions, green chillies and tomatoes.Heat oil in pressure cooker, add cumin and mustard seeds, curry leaves and fry for 1 minute.Add ginger garlic paste, green chillis, onions one by one and fry till onions are translucent.Add tomato pieces, spices and cook till oil floats.Add all sprouts,mix well and fry in high flame for 2 minutes then add 1-2 cups of water and close the lid.Cook up to2 whistles in high flame and 1 whistle in low flame.when lid open, add coriander leaves, cook again till water evaporates little and the gravy becomes little thick.Serve with roti. This is healthy  curry for diabetics and others.

Alasandalu vada ( Black eyed peas Vada)

Ingredients:
Alasandalu  - 250 gms
Green Chillies - 5-6
Ginger  -  Small piece
Salt to taste
Cumin seeds - 1 tsp
Onion - 2
Coriander leaves
Oil for deep frying


Method:

Soak alasandalu overnight, wash and drain the water completely.Grind alasandalu along with salt, green chillies and ginger to make thick batter.  While grinding if necessary, add very little water.Finely chop onions and coriander leaves, mix them in batter well.Heat the oil in kadai, take lemon size batter in hand, make vada's and drop in hot oil. Fry few at a time till light golden brown colour.Serve hot with coconut chutney or Allam Pachchadi.

Banana Bread

Ingredients:
All purpose flour (maida) - 225 gms
Sugar - 150 gms
Butter - 115 gms
Eggs - 2
Ripe Bananas - 2
Salt - 1/2 tsp
Baking Powder - 1 tsp
Vanilla essence - 1/4 tsp
Nutmeg - 1/2 tsp (Grated)
Walnuts  - 75 gms (chopped)

Method:

Sieve maida,salt, nutmeg and baking powder together.Mash the bananas and beat the eggs well.Preheat the oven to 180C . Cream the butter and sugar in a mixing bowl until light and fluffy. Add the beaten eggs and  continue beating for one minute. Then add mashed banana and continue beating for another minute.Gradually add flour to the banana mixture and beat until thoroughly blended. Lastly add walnuts and mix well.Line the bottom of loaf tin with greased paper and grease the lining and sides.Pour the banana mixture into loaf tin  and bake until  a needle inserted into the center comes out clean -  about 50 minutes.Serve cold or warm.

Chocolate Sauce

Ingredients:
Semi sweet chocolate - 200 gms
Golden Syrup - 115 ml
Double Cream - 50 ml
Butter - 15 gms
Vanilla essence - 1/2 tsp


Method:

Chop chocolate into small pieces.In a heavy saucepan melt the chocolate with golden syrup in low flame, stirring continuously.Remove the pan from heat, and stir in the cream, butter and vanilla essence.Store this sauce in airtight container and keep in refrigerator. Its shelf life is one week.Serve this sauce as topping on vanilla ice cream or on sponge cake.

Rawa Bonda

Ingredients:
Rawa  -1 cup
Maida - 1/4 cup
Besan -  1/4 cup
Sour Curd - 1 1/4 cup
Onions - 2
Green chillies - 6
Ginger - Small piece
Cumin seeds - 1/4 tsp
Garlic - 4
Cinnamon - small piece
Curry leaves
Coriander leaves
Salt to taste
Baking soda -  a pinch (optional)
Oil for deep fry


Method:


Soak rawa, maida, besan in curd for 30 minutes.Finely chop onions, green chillies, ginger, curry leaves and coriander leaves.Grind garlic, cinnamon and cumin seeds ti make paste.Add all the chopped ingredients, ground paste to the soaked rawa, add little water if necessary and mix well.Heat the oil, drop 1 tbsp of batter in hot oil, few at a time and fry them till golden brown colour.Serve with chutney.


Banana Flower Chutney

Ingredients:
Tender Banana Flower - 1
Dry red chillies - as per the size of flower
Mustard seeds-  1/4 tsp
Cumin seeds - 1/4 tsp
Fenugreek seeds - 1/4 tsp
Urad dal - 1 tsp
Asafoetida - a pinch
Turmeric - 1/4 tsp
Salt as per taste
Tamarind - 1/2 of small lemon size
Jaggery  - small piece
Oil - 2 tbsp

Method:

Finely chop banana flower and wash the pieces. Fry them in 1 tbsp of oil.Heat the remaining oil in same kadai, fry red chillies, urad dal,cumin, mustard and fenugreek seeds, Asafoetida for 1 minute.Grind all the ingredients by adding tamarind, jaggery, salt and turmeric to make chutney.Serve with rice and ghee.

Sweet khichidi

Ingredients:
Rice - 500 gms
Moong dal - 250 gms
Grated Coconut - 1 cup
Ghee - 1 cup
Sugar - 500 gms or less as per your taste
Cardamom powder - 1 tsp


Method:

Wash and cook rice and moong dal in sufficient water.Heat 1 tbsp of ghee, fry grated coconut and cardamom powder for 2 minutes.Add this fried coconut to rice when it is half cooked.When rice is done add sugar and ghee and mix gently.Close the lid and cook for another 3 minutes in low flame.Serve it cool.

Milk Mysore Pak

Ingredients:
Milk Powder - 125 gms
Maida (all purpose flour) - 125 gms
Sugar- 500 gms
Ghee - 500 gms
Cardamom powder - 1/2 tsp
Water - 250 ml

Method:

Mix 2/3rd of ghee with milk powder and keep aside.Add water to sugar and bring it to boil and cook till one string consistency.Add cardamom powder. Remove from fire. Add milk powder mix and maida one by one to sugar syrup and mix well. Pour remaining hot ghee and mix well.Pour this mixture on greased plate and keep aside till it becomes hard.Cut them into required shape and store in airtight container.

Nalla Karam

Ingredients:
Dry red Chillies - 100 gms
Coriander seeds - 100 Gms
Cumin seeds - 1 tbsp
Garlic cloves - 10
Tamarind - small lemon size ball
Salt to taste
Curry leaves - a handful
Oil - 2 tsp

Method:

Heat oil in kadai, fry red chillies till aroma comes then remove from kadai.Fry coriander seeds, cumin seeds, curry leaves in the same kadai.Cool and grind all the ingredients by adding tamarind, salt and garlic cloves to make little coarse powder.Store in airtight container.Serve with Idli, steamed rice with ghee.It is good for digestion.



Royyala pachchadi (Prawns Pickle)

Ingredients:
Prawns - 1 kg
Gingely Oil - 500 gms
Mustard powder - 100 gms
Salt - 100 gms
Red chilli powder - 100 gms
Turmeric - 1 tsp
lemon juice - 1 cup
Ginger garlic paste - 1 tbsp
Garlic cloves - 10


Method:

Clean and wash prawns with salt and turmeric.Heat half of the oil in a pan and fry prawns till red colour. Remove and cool them.Add the remaining oil to the pan, fry ginger garlic paste for 1 minute and then add all spices and remove from fire.Add fried prawns and lemon juice and mix gently. Transfer to glass jar.Next day, mix again and check the salt, if necessary add some more salt.Serve.

Navaratna Bath

Ingredients:
New rice - 500 gms
Pandu mirchi - 5
Chinta kayalu (Tamarinds) - 2
Regi pandu - 4
Brinjals - 3
Sweet Potato- 1
Broad beans - 100 gms
Ghee - 2 tbsp
Salt to taste
Turmeric - 1/4 tsp
Mustard and Cumin seeds - 1/2 tsp
Asafoetida - a pinch
Coriander leaves.


Method:

Thread the beans and cut them into half. Peel and chop sweet potato into medium pieces. Slice the brinjals. Slit the mirchi.Wash and drain the water from rice.  Heat the ghee in thick bottomed vessel or pressure cooker, add mustard, cumin and Asafoetida and fry for1 minute.Add all vegetables and fry them in medium flame for 5 minutes.Add rice, salt and turmeric and fry for 2 minutes. Add 1 liter of water and close the lid.Cook till the rice done or up to 3 whistles.Lastly garnish with coriander leaves.Serve hot with chutney.


Sunnundalu

Ingredients:

Whole Urad (without skin) - 1 kg
Sugar - 1 kg
Rice - 100 gms
Ghee - 350 gms or more

Method:

Dry roast whole urad and rice till aroma comes.Grind urad dal and rice little coarsely (not too fine powder)Grind sugar to make fine powder.Mix both the powders well.Heat the ghee and pour the hot ghee on the powder.Make the round balls immediately. Add more ghee if required to make balls.Store in airtight container. Its shelf life is 10-15 days.It is good for health and give strength to weak children.

Kanda gummadi kaya pulusu (Yam and Red Pumpkin sweet and sour curry)

Ingredients:
Red pumpkin - 250 gms
Yam - 250 gms
Onion - 1 (big)
Green chillies - 2-3
Tamarind juice - 1/2 cup (thick Juice)
Jaggery  - 1 tbsp (grated)
Red chilli powder - 1 1/2 tsp
Turmeric - 1/4 tsp
Salt to taste


For talimpu:
Oil - 1 tbsp, Dry red chilli - 1, garlic cloves - 4 (crushed)
Channa dal and Urad dal - 1/2 tsp, Fenugreek seeds, cumin and mustard seeds - 1/2 tsp; curry leaves


Coriander leaves 


Method:

Wash and boil the yam in pressure cooker  up to 3 whistles. Cool and remove the skin and cut them into medium size pieces.Finely chop onions, slid the chillies into lengthwise, peel, de-seed and cut pumpkin into medium size pieces.Heat oil in pressure cooker, add all talimpu ingredients and fry till mustard crackles.Add chopped onions and green chillies and fry till onions are translucent.Add pumpkin pieces and fry for 5 minutes in medium flame.Add yam pieces, spices, and fry for 2 minutes then add tamarind juice, jaggery and 1 -2 cups of water. Close the lid and cook up to 3 whistles.Open t…

Mullangi batani fry (Radish and Pea Fry)

Ingredients:
Radish - 500 gms
Shelled peas - 1 cup
Green chillies - 2 (chopped)
Coriander and cumin seeds powder - 1 tbsp
Aniseed powder - 1 tbsp
Red chilli powder  - 1 tsp
Turmeric - 1/4 tsp
Salt to taste

For talimpu:
Oil - 1 tbsp
Channa dal and Urad dal - 1 tsp, Mustard and cumin seeds - 1/2 tsp, curry leaves

Method:

Peel and grate radish, squeeze out the water as much as possible.Heat the oil in kadai, add all talimpu ingredients and fry for one minute. Then add grated radish and green chillies and fry them for for 5 minutes in medium flame.Add green peas, spices, mix well. Close the lid and cook in low flame till peas become tender and curry is dry.Serve with rice or paranthas.