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Showing posts from April, 2012

Gatti Pakodi

Ingredients:
Besan - 1 cup
Rice flour - 3 cups
Butter - 1 tbsp
Green chilli & Ginger paste - 1 tbsp( smooth paste)or as per taste
Salt to taste
Oil for deep fry


Method:

Sieve besan and rice flour together.Add butter, salt and chilli paste, sufficient water to make dough.The dough should not be watery or hard.Heat the oil in thick bottom  kadai in high flame till oil smoke then put in medium flame.Fill the sufficient dough in gatti pakodi machine(giddalu) and press it on hot oil. Fry them both sides till golden colour.Drain the oil completely.Store in airtight container.This is evening snack to children and to all.

Dibba Roti

Ingredients:
Urad dal - 1 cup
Rice - 2 cups
Salt to taste
Oil


Method:

Soak dal and rice for 4-5 hours.Wash and grind to make fine batter by adding sufficient water. The batter must be little thick than dosa batter.Add salt to batter.Heat the oil in thick bottom pan and pour 3-4 ladle full of batter to make thick roti. Close with the lid and cook in low flame for both sides.Serve hot with chutney. This roti is soft.

Vegetables and Cereal Pulao

Ingredients:Rice – 1 cupMoong dal – ½ cupMasoor dal – ½ cupCarrots - 100 gmsFrench Beans – 100 gmsCauliflower – 100 gmsCapsicum – 1Green chillies – 5-6Cinnamon – 1” stickCloves – 2Cardamom- 2Ginger  - small piece (grated)Salt to tasteBay leaf - 1Oil/Ghee – 2 tbspMethod:·Soak rice and dals for 10 minutes·Chop carrots and beans into 1” pieces.Slit the green chillies. Separate the florets from cauliflower.·Heat

Mango Fruit Delight

Ingredients:Mangoes (sweet) - 1 kgLitchis – 300 gmsPeaches – 10-12Full Cream – ½ cupSugar – 2 tbspMethod:·   Peel and cut mangoes into small pieces. Blend the mango pieces along with cream till smooth.·   Remove the peel and seeds from litchis.·   Boil 300 ml of water with sugar till it melts. Then add peaches and cook in low flame till they are tender. ·   Remove the peaches from syrup, peel off and cut them into strips discarding the seeds.·   Now in serving bowl, place mango pulp then add litchis and peaches and refrigerate till chilled.·   Serve chilled.

Pineapple raita

Ingredients:Thick curd – 500 ml Sugar – 2-3 tspPineapple slices (tinned) – 3For the tempering:Oil – 1 tspCumin seeds – ¼ tspCurry leaves – fewRed chili powder – ¼ tspMethod:·Whip the curd with sugar till smooth.
·Add finely chopped pine apple pieces and mix gently.
·Sprinkle red chilli powder on raita.
·Heat the oil, add cumin seeds and curry leaves. Fry for one minute.
·Pour this on raita.

Pappu Ponna ganti Kura

Ingredients: Toor dal or Moong dal – 1 cup Ponna Ganti Kura – 2 bunches Onion – 1 Green chillies – 2-3 Tamarind Juice – 1 tbsp Turmeric – ¼ tsp Salt to taste Red chilli powder – 1 ½ tsp
 For talimpu: Oil – 2 tsp Dry red chilli – 1, Garlic cloves – 4, Fenugreek, Mustard and Cumin seeds – ½ tsp, Asafoetida – a pinch, Curry leaves
Method: ·         Wash and soak dal for 30 minutes. ·         Separate leaves from stems of Ponna ganti Kura and wash thoroughly. Chop them. ·         Chop onions and green chillies. ·         In pressure cooker, first place dal then  leaves, onions, green chillies, turmeric and water. ·         Close the lid and cook up to 3 whistles or till dal becomes soft. ·         When the lid open, add salt and red chilli powder, tamarind juice and cook another 5 minutes. ·         Heat oil in kadai, add all talimpu ingredients, fry them till mustard splutters. ·         Pour this talimpu on dal. ·         Serve with rice or roti.

Tomato dipped Omelette

Ingredients:Eggs -2Tomatoes – 3-4 (firm)
Salt and pepper to tasteBread Crumbs – ½ cupButter/OilMethod:·Remove the top of tomatoes and thinly slice them.·Beat the eggs with salt and pepper.·Dip the tomato slices in egg mixture and immediately dust in bread crumbs.·Heat the tawa, grease with butter; fry the tomato pieces both sides by applying butter.·Serve hot as side dish or as a snack to kids.

Cucumber Chutney ( Dosakaya Pachichi Mukkala Pachchadi)

Ingredients:
Cucumber - 250 gms or 1 Medium size
Green chillies - 5-6 or as per taste & size of cucumber
Fenugreek seeds - 1/4 tsp
Salt to taste
Garlic cloves - 4
Cumin seeds - 1/4 tsp
Turmeric - 1/4 tsp
Tamarind - 2-3 strips
Oil - 1 tsp
Coriander leaves


For talimpu:
Oil - 1 tbsp; Dry red chilli  -1; garlic cloves - 2 (crushed);  urad dal & Channa dal - 1/2 tsp; cumin, mustard & fenugreek seeds - 1/4 tsp; Curry leaves  - few


Method:


Peel, deseed and chop the cucumber into small pieces. Keep aside the seeds and juicy part of cucumber.Soak tamarind in hot water.Fry fenugreek seeds and green chillies in 1 tsp of oil.Grind green chillies, fenugreek seeds, tamarind, garlic, cumin seeds, seeds and juicy part of cucumber, salt and turmeric to fine paste.Lastly add chopped cucumber and coriander and blend just once. So it will be half crushed.Transfer to bowl.Now heat the oil, add all talimpu ingredients and fry for one minute.Pour this talimpu on chutney.