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Showing posts from March, 2012

Singapore Rice

Ingredients:Butter/Margarine - 45 gm Long Grain Rice - 350 gms Small onion(peeled & chopped) -1 Chicken Stock or Vegetable stock-1 liter Ground Cardamom - 1/4 tsp Ground Nutmeg - 1/4 tsp Ground Ginger - 1/4 tsp Ground Cinnamon - 1/2 tsp Orange rind (grated) - 1/2 tsp Salt  & Pepper to taste
Method: Melt the butter in thick bottomed vessel, add sliced onions and fry them till they are soft.Add the chicken stock, ground spices, orange rind, salt and pepper, and bring it to boil. Add the rice, stir once and close the lid.Cook till the rice done and the water completely absorbed. The rice must be separate and soft.Garnish with roasted, sliced almonds.

Mysore Pak

Ingredients:
Besan - 1 cup
Sugar - 1 cup
Ghee - 2 cups
Baking soda -  a pinch


Method:

Melt the ghee and keep aside.Take a thick bottom kadai, add sugar and little water. Cook till sugar melts.Then add 1/4 of the ghee, besan to sugar syrup, stir continuously otherwise it sticks to the kadai. when ghee dries then add remaining ghee slowly and cook till besan cooked and white foam appears.Lastly add baking soda and mix well.Then immediately transfer to greased plate.Slightly press with ladle. Cut them into piece when it is hot.Cool them and store in airtight container.

Biyyam Payasam (Rice Kheer)

Ingredients:
Rice - 3/4 cup
Fresh Coconut - 1 cup (grated)
Sugar - 1 cup
Milk - 1 cup
Cardamom -5
Ghee - 2 tsp
Cashew nuts - 1 tbsp
Pachcha Karpuram (edible camphor) - a pinch


Method:

Soak rice for 30 minutes. then drain the water and grind along with grated coconut to make paste.Fry cashew in ghee and keep aside.Make cardamom powder by adding little sugar. If you add sugar to cardamoms, you will get fine powder.Take two cups of water in thick bottomed vessel, add ground paste and cook in low flame by stirring continuously .When it is cooked, add sugar and cook till it melts.Add milk and mix well. Lastly add cardamom powder, cashew nuts, pachcha karpuram. Remove from fire.Serve hot.

Carrot Cutlets

Ingredients:Carrots -  500 gms
Roasted Channa dal - 100 gms Onions - 250 gms
Green chillies - 10 -12
Ginger - small piece
Clove - 1
Garlic pod - 1
Coriander leaves - 1 tbsp
Salt to taste
Bread powder - 1 cup
Oil
Method:Powder the roasted channa dal.Peel, chop and boil the carrots till they are tender. Mash the carrots.Finely chop onions, coriander leaves.Grind ginger, green chillies, clove, garlic to make paste.Now mix all the ingredients except bread powder and oil.Make small balls and flat them like cutlets. Roll the cutlets in bread powder.Heat the tawa, grease with oil, fry the cutlet both sides by applying oil.Serve hot with tomato ketchup.These are healthy and tasty snacks to kids.

Vankaya, Dosakaya Mullakkaya Kura (Brinjal, Cucumber & Drumstick Curry)

Ingredients:
Brinjals - 250 gms
Cucumber - 250 gms
Drum Stick - 2
Onion - 1
Tomatoes - 2
Green Chillies - 2
Ginger garlic paste - 1 tsp
Turmeric - 1/4 tsp
Red Chilli Powder - 1 tsp or more
Salt to taste
Coriander leaves


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


Method:

Finely chop onions, tomatoes and green chillies. Cut drumstick into 2" pieces. Peel, de- seed and chop cucumber into small pieces. Chop brinjal into slices and place them in salted water.Heat oil in kadai, add all talimpu ingredients and fry for one minute.Add all chopped vegetables, ginger garlic paste and fry them in medium flame for 5 minutes.Add salt, turmeric, red chilli powder, 1 cup of water and close the lid. Cook in low flame all the vegetables are soft and water absorbs.Lastly add chopped coriander leaves.

Tomato, Onion & Peanut Chutney

Ingredients:
Onions - 2 (Medium)
Tomatoes - 4
Peanuts - 1/3 Cup
Red Chilli Powder - 1 tsp or more
Tamarind - 2 strips
Turmeric - 1/4 tsp
Salt to taste
Oil - 1 tbsp
Garlic cloves - 4
Cumin seeds - 1/4 tsp
Fenugreek Seeds - 1/4 tsp


Method:

Dry roast peanuts, cool and grind to make fine powder.Chop onions and tomatoes. Heat oil in kadai, add fenugreek seeds, fry them for few seconds.Add chopped onions, tomatoes, fry them till they are cooked.Cool and grind all the ingredients, peanut powder to make chutney. Add little warm water if necessary.This chutney is tasty and goes well with Idli, Dosa.

Cabbage to Guddu porutu( Egg Burji with Cabbage)

Ingredients:
Cabbage - 250 gms
Green chillis - 2
Onion - 1
Eggs - 3
Ginger garlic paste - 1 tsp
Garam Masala - 1/4 tsp
Grated coconut - 1 cup
Turmeric - 1/4 tsp
Salt to taste
Red Chilli Powder - 1 tsp
Coriander leaves


For Talimpu:
Oil - 1 tbsp
Urad dal, channa dal - 1 tsp, Mustard & Cumin seeds - 1/2 tsp, Curry leaves


Method:

Finely chop cabbage and boil in salted water. Strain the water completely. Finely chop onions and green chillies.Heat oil in kadai, add all talimpu ingredients and fry for 1 minutes.Add chopped onions, green chillies, ginger garlic paste, fry till onions are soft.Add grated coconut, cabbage, spices and fry for few minutes.Beat the eggs in bowl, add salt and chilli powder, beat well.Pour this beaten mixture on curry.. Wait till it sets then mix carefully.Lastly garnish with coriander leaves.

Drumstick Curry with Milk (Mulakkadala Kura palu posi)

Ingredients:
Drumsticks - 2
Onions - 4-5 
Green chillies - 2
Milk - 1/2 cup
Rice flour - 2 tsp
Salt to taste
Red Chilli Powder - 1 tsp
Turmeric -1/4 tsp
Coriander leaves 


For talimpu:
Oil - 1 tbsp
Urad & Channa dal - 1 tsp, Mustard & Cumin seeds - 1/2 tsp, Curry leaves




Method:

Cut drumsticks into 2" pieces. Finely chop onions and green chillies. If you want more gravy chop more onions.Heat oil in pressure cooker, add all talimpu ingredients, fry for one minute.Add chopped chillies, onions, drumstick pieces, fry them in medium flame for 5 minutes or till onions are little soft. Then add spices and 1 cup of water, close the lid. Cook up to 2 whistles and remove from fire.Mix rice flour in milk without lumps.When lid is open, add milk and cook another 2 minutes.Lastly add chopped coriander leaves.Serve with rice.

Puffed rice Laddoo (Maramarala Laddoo)

Ingredients:
Puffed Rice - 100 gms
Jaggery - 200 gms
Ghee - 30 gms


Method:

Mix grated jaggery with 1 cup of water and bring it to boil. Make a syrup of one string consistency.Remove from fire and immediately mix in puffed rice, add ghee.Mix well.Wait till it becomes warm and make lemon size balls.

Chicken Croquettes

Ingredients:
Minced Chicken Meat - 1 1/2 cup
Spring Onions - 2 tbsp (finely Chopped)
Stock - 1 cup
Flour - 1 1/2 tbsp
Chilli powder - 1/2 tsp
Bread Crumbs - 2 cups
Cream - 1 tbsp
Egg - 1
Lemon - 1
Butter - 1/2 tbsp
Salt and Pepper to taste
Oil / Ghee for frying


Method:

Marinate chicken with lemon juice, salt, red chilli powder, pepper.Melt the butter and stir in the flour. Gradually add the stock and bring it to boil.Add marinated chicken , spring onions and cream. stir them.Cool and roll the mixture into cigar shapes and coat with beaten eggs and roll in the bread crumbs.Heat ghee/ oil  and fry them till golden brown.Serve with chilli and tomato sauce.


SHEERMAL

Ingredients:
Flour - 1 cup
Milk - 1/2 cup
Sugar - 1 tbsp
Salt - 1/4 tsp
Ghee - 4 tbsp
Oil for deep fry


Method:

Mix all the ingredients except oil, knead to make smooth dough. Add little water if need.Cover and keep aside for 30 minutes.Take marble size from dough and roll it into thin rounds.Deep fry them in hot oil, transfer to paper napkin.Serve hot.

Panasa Pottu Pakodi

Ingredients:
Panasa Pottu from one tender small jackfruit
Turmeric - 1/4 tsp
Green chillies - 6
Garlic cloves - 3
Coriander seeds - 1 tbsp
Poppy seeds - 1 tbsp
Ginger - small piece
Red chilli powder - 2 tsp
Salt to taste
Besan - 1 cup
Rice flour - 1/2 cup
Onions - 2
Oil for frying


Method:

Add turmeric, 2 tsp of oil to panasa pottu, cook the panasa pottu in water for 10 minutes. Once it is tender stain the water completely and  keep aside.Grind coriander, garlic, poppy seeds, ginger, green chillies, onions to make fine paste.Mix panasa pottu, ground masala, besan, rice flour, salt, red chilli powder and make a dough.Heat the oil in frying pan, make small balls and fry them till crispy.Serve hot or as side dish to rice.

Ganji(Rice Starch) Kattu Charu

Ingredients:
Ganji (Rice Starch) - 3 cups
Cooked Toor Dal Water - 1 cup
Broad  Beans - 8-10
Grated Carrot - 2 tbsp
Onions - 1 tbsp (chopped)
Pepper powder
Salt to taste
Fried bread pieces -few
Oil - 1 tsp


Method:

Cook the rice with excess water and strain the water when it is 3/4th cooked. The stained water is rice starch.Take 1 cup of  thin water from cooked dal.Fry the onions and keep aside.Mix both rice starch, dal water , salt and keep it on stove.Add chopped beans, grated carrot and cook till vegetables are soft. Remove from fire then add fried onions, pepper powder.Add fried bread pieces before serving.This drink is good for health and gives stamina.