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Showing posts from June, 2012

Puli Bongaralu

Ingredients:
Rice  - 2 cups
Urad dal - 1 cup
Onions - 1-2
Green chillies - 6 or as per taste
Ginger - small piece
Cumin seeds - 1 tsp
Salt to taste
Coriander leaves -  1 tbsp (chopped)
Oil for frying


Method:

Soak the rice and urad dal for four hours and grind them by adding little water to make thick batter.Ferment the batter for 24 hours.Grind green chillies and ginger to make paste.Add finely chopped onions, chilli paste, cumin seeds and coriander leaves to the batter.Heat the oil in kadai, drop small balls in to the hot oil, fry them till golden color. Transfer to paper napkin so the excess oil absorbs.Serve hot with chutney.

Sweet Puri

Ingredients:
Wheat flour - 200 gms
Maida- 50 gms
Sugar - 250 gms
Oil for frying


Method:

Boil the sugar with little water to make sugar syrup. Cook till sugar completely dissolves. Keep aside.Take a bowl, add wheat flour, maida and sufficient water to make dough. Take small balls and press them in puri size.Heat the oil and fry the puri's one by one. Then immediately dip one by one in sugar syrup and remove them.Cool and serve.

Almond Soup

Ingredients:
Almonds - 10-12
Milk - 100 ml
Cornflour - 1 tbsp
Cream - 50 ml
Oil - 1 tsp
Onion - 1 (sliced)
Salt to taste


Method:

Blanch the almonds, remove the skin and grind to a paste.Mix the cornflour in the milk to form a smooth paste.Heat the oil in a pan, add sliced onion, fry it till brown.Keep half of this aside for garnishing.Add milk paste, almond paste and 1/2 cup of water and cook in low flame by stirring continuously. Cook for 1-2 minutes then add cream. Continue to cook in low flame stirring for another 2 minutes.Serve hot garnished with remaining onion.

Peanut Chutney

Ingredients:
Peanuts- 1 cup
Red Chillies/ Green Chillies - 4-5
Salt to taste
Turmeric -  a pinch
Fenugreek seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Garlic cloves - 4
Oil - 1 tsp
Coriander leaves



Method:

Heat the oil, fry fenugreek seeds, red chillies. Remove it then add peanuts to the same pan and roast them.Cool and grind all the ingredients to make chutney by adding sufficient water.Serve this to Idli, dosa, Upma.

Butter Paneer

Ingredients:
Paneer - 200 gms
Onions - 2
Tomatoes - 4
Cashew nuts - 1 tbsp
Ginger garlic paste - 2 tsp
Red chilli powder - 1 tsp
Salt to taste
Turmeric - 1/4 tsp
Garam Masala - 1 tsp
Cloves - 3
Cinnamon - small piece
Cardamom - 2
Cumin seeds - 1/4 tsp
Butter - 1 tbsp
Oil - 1 tbsp
Coriander leaves

Method:

Chop the onions and boil them till they are tender. Cool and grind to make paste.Keep tomatoes in hot water for 10 minutes then remove skin and grind to make puree.Soak cashew nuts in water for 15 minutes then grind to make paste.Cut the paneer into square pieces.Heat the oil and butter in kadai, add cloves, cinnamon, cardamom, cumin seeds and fry for 1 minute.Add onion paste, ginger garlic paste, fry till the raw smell goes. Then add tomato puree and cook till oil leaves.Add spices, cashew paste and 1 cup of water, cook for few minutes.Add paneer and close the lid. Cook in low flame for 5 minutes or gravy is little thick.Lastly garnish with coriander leaves.Serve with parantha or rice.

Carrot Pongal

Ingredients:
Rice - 1 cup
Tuvar Dal - 1/2 cup
Carrot - 125 gms
Green Peas - 125 gms
Coconut - 1/2
Tomato - 1
Green chillies- 2
Ginger - small piece
Turmeric - 1/2 tsp
Mustard seeds - 1/2 tsp
Salt to taste
Coriander leaves
Mint leaves
Oil - 4 tbsp


Method:

Grind the coconut and extract thick and thin milk by adding warm water.Grind ginger and chillies to a paste.Heat oil, add mustard seeds, fry them.Add chopped carrot, peas and fry for 5 minutes.Then add ginger paste, chopped tomato, salt and turmeric.Close the lid and cook till the carrot and peas are tender.Now, add rice, dal, thin coconut milk and enough water. Bring the water to boil.Cook till the rice is 3/4th done.Pour thick coconut milk, mint leaves, coriander leaves and continue to cook till the rice is done.Remove from fire and serve hot.

Kheema Fry

Ingredients:

Kheema - 500 gms
Onions - 2-3
Ginger garlic paste - 1 1/2 tbsp
Red chilli powder - 2 tsp
Turmeric - 1/4 tsp
Salt to taste
Garam Masala  - 1 tsp
Coriander- cumin powder - 2 tsp
Coriander leaves
Oil - 2 tbsp
Cloves - 4
Cinnamon  - 1" piece
Cardamom - 2
Cumin seeds - 1/4 tsp


Method:

Wash and pressure cook kheema along with 1/2 tbsp of ginger garlic paste, salt and turmeric, 1 cup of water.Cook in high flame up to 3 whistles and in low flame for 5 minutes.Finely chop onions and green chilles.Heat the oil in kadai, add cloves ,cinnamon ,cardamom and cumin seeds. Fry them.Add chopped onion , chilles, remaining ginger garlic paste . Saute them till onions are translucent.Add cooked kheema along with water ,turmeric, salt, chilli powder, garam masala ,coriander powder.Cook till the water absorbs and lastly add coriander leaves.Serve with rice or roti.

Carrot Payasam

Ingredients:
Milk - 1 liter
Carrot - 1 cup (grated)
Cashew nuts - 1/2 cup
Sugar - 1/2 cup
Ghee - 1 tbsp
Cardamom - 4 (powdered)


Method:

Soak cashew nuts in 1/2 cup of warm milk.Boil milk in thick bottomed vessel. Keep stirring till milk reduces to half of its quantity.Fry grated carrot in ghee for 5 minutes.Grind soaked cashew nuts and fried carrot to a coarse paste.Add this to the milk. cook for 2-3 minutes.Add sugar, cardamom powder, cook in low flame till sugar dissolves and blends well.Serve chilled.

Radish Raita

Ingredients:
Thick Curd - 1 cup
Radish - 1 cup (grated)
Cumin seeds powder - 1/2 tsp 
Green chillies -  2(chopped)
Red chilli powder - 1/4 tsp
Salt to taste

Method:

Beat the curd, add grated radish, cumin powder, green chillies, red chilli powder and salt.Mix well.Serve with parantha or pulao.

Chana Batata

Ingredients:
Chana  - 200 gms
Baking powder -  a pinch
Turmeric powder - 1 tsp
Fenugreek seeds - 1/4 tsp
Cumin seeds - 1 tsp
Gree chillies - 3
gram flour - 2 tsp
Tamarind  - lemon size
Potatoes - 250 gms
Coriander leaves
Mint leaves
Chilli powder
Salt to taste
Oil - 2 tbsp

Method:

Soak chana overnight. Add a pinch of baking powder, 1 tsp of oil, salt and turmeric to the soaked chana and pressure cook till done.Soak tamarind in hot water and extract juice from it.Boil, peel and cut potatoes into cubes.Finely chop green chillies.Heat oil in kadai, add fenugreek seeds, cumin seeds and green chillies. Add gram flour and roast slightly.Add the chana along with the water and stir well.Add potatoes along with tamarind juice, turmeric, salt and red chilli powder.Cook in low flame till the gravy is thick.Garnish with mint leaves and coriander leaves.




Bottle Gourd Halwa

Ingredients:
Bottle Gourd - 1/2 kg
Sugar - 3/4 cup
Milk - 1/2 cup
Green Cardamom - 4 (powdered)
Cashew nuts - 7-8
Almonds - 7-8
Ghee - 4 tbsp

Method:

Peel and grate Bottle gourd.Heat ghee in thick bottom kadai, add grated bottle gourd. Cook on low flame till all the water is evaporated.Add sugar, milk, cardamom powder. Cook again till sugar is dissolved and ghee is leaving the sides.Garnish with sliced cashew nuts and almonds.

Avial

Ingredients:
Potatoes - 2
Onions - 2
Carrot - 1
Drumstick - 1
Raw Bananas - 2
French Beans - 5-6
Okra - 4-5
Green Chillies - 2
Fresh Coconut - 1/2 cup (grated)
Curd- 1/2 cup
Red Chilli powder - 1 tsp
Salt to taste
Turmeric - 1/4 tsp
Oil - 2 tbsp
Cumin Seeds - 1 tsp
 Mustard seeds - 1 tsp

Method:

Roast cumin seeds and grind along with coconut, green chillies to make paste.Peel and Cut potatoes, carrot, raw banana into cubes. Cut the two edges of French beans, okra, drumstick and cut them into 1" pieces.Boil all the chopped vegetables in salted water along with the chopped onion till tender.Add beaten curd,coconut paste, red chilli powder, salt and turmeric .Cover the lid and cook for 5 minutes.Heat oil, add mustard seeds, fry till it crackles then add to the curry.Mix and serve.

Bitter Gourd Sweet and Sour Curry (Kakarakaya Pulusu)

Ingredients:
Bitter Gourd  - 250 gms
Onion - 1
Green Chillies - 2
Tamarind juice - 1/2 Cup (thick)
Red chilli powder - 1 tsp
Turmeric - 1/4 tsp
Salt to taste
Jaggery - small piece
Oil - 1 tbsp
Dry red Chilli -1
Garlic cloves - 3 (crushed)
Fenugreek seeds - 1/4 tsp
Mustard and Cumin seeds - 1/4 tsp
Curry leaves - few

Method:

Wash and cut the edges of bitter gourd then chop them into slices. Boil them in salt water till they are tender. Drain the water and keep aside.Heat the oil in kadai, add red chilli, garlic, mustard, fenugreek, cumin seeds, curry leaves. Fry them.Then add chopped onions, green chillies and saute until onions are translucent. Add bitter gourd pieces, salt, turmeric, red chilli powder, fry for few minutes.Add tamarind juice, jaggery and one cup of water.Cook till the gravy becomes little thick.Serve with rice.


Kadai Paneer

Ingredients:
Paneer - 200 gms
Capsicum - 1 (big)
Tomatoes - 4
Onions - 2
Ginger garlic paste - 2 tsp
Salt to taste
Turmeric - 1/4 tsp
Oil - 2 tbsp
Cumin seeds - 1/2 tsp
Coriander leaves

Kadai Masala:
Dry red chilli - 5-6
Coriander seeds - 2 tsp
Cumin seeds - 1 tsp
Pepper corn - 1/2 tsp
Oil - 1/2 tsp


Method:

Wash and finely chop onions, tomatoes and cut  capsicum into medium pieces. De-seed capsicum before cutting.Heat oil in kadai and roast kadai masala ingredients, cool and grind to make fine powder.Heat oil in kadai, add cumin seeds and fry them.Add chopped onions, ginger garlic paste, cook until onions are translucent.Add chopped tomatoes, turmeric, salt, masala and cook till tomatoes are soft.Add capsicum and fry for 5 minutes in medium flame. Add 1 cup of water.Lastly add paneer pieces and cook in low flame for 5 minutes.Garnish with coriander leaves.Serve with rice or roti.



Atukula Pulihora (Pulihora with flattened rice)

Ingredients:
Flattened Rice - 250 gms
Channa dal - 2 tsp
Urad dal- 1 tsp
Mustard seeds - 1 tsp
Curry leaves
Dry red chilli - 2
Green chilli - 4 or as per taste
Turmeric - a pinch
Salt to taste
Peanuts -2 tsp
Lemons - 2
Oil - 2 tbsp
Asafoetida - a pinch


Method:

Wash flattened rice twice and immediately drain the water completely.  Transfer this to bowl and close with lid up to one hour.Heat the oil in kadai, add channa dal, urad dal, mustard seeds, red chillies, asafoetida,curry leaves. Fry till mustard crackles.Then add chopped green chillies,peanuts, fry them for 2 minutes.Add flattened rice, salt, turmeric and fry for few minutes.Lastly add lemon juice and mix well. Serve hot.

Rasam Powder

Ingredients:
Coriander seeds - 300 gms
Pepper - 100 gms
Split Bengal Gram - 25 gms
Split red gram  - 75 gms
Cumin seeds -  1 tbsp
Red chillies - 25 gms
Turmeric and salt -  a pinch


Method:

Dry all the ingredients in the sun or roast them individually without oil.Grind them to make fine powder.Store in airtight container and use as required.

Masala Bhath

Ingredients:
Basmati Rice - 300 gms
Gherkins  - 100 gms
Cashew nuts - 25 gms
Green chilli - 4
Curry leave -  few
Coriander seeds - 2 tsp
Cumin seeds - 1 tsp
Gingelly seeds - 1 tsp
Cinnamon - small piece
Cloves - 3 - 4
Asafoetida -  a pinch
Dry coconut -  1 tbsp (grated)
Mustard & Cumin seeds - 1/4 tsp
Ghee - 1-2 tbsp
Fresh coconut - 2 tbsp
Coriander leaves - small bunch
Salt to taste

Method:

Wash and drain the water from rice and keep aside for half an hour.Dry roast and powder coriander, cumin seeds, cloves, cinnamon, gingelly seeds, dry coconut.Wash and cut gherkins lengthwise.Heat 3/4th of ghee in thick bottom vessel. Add mustard and cumin seeds. When they crackle add curry leaves, asafoetida, chilli. Add gherkins and saute for five minutes. Add rice and fry for 5 minutes.Add 450 gms of hot water to rice mixture. Add spice powder, salt and cashew nuts.Cover and cook till rice is done. When rice is nearly done, pour remaining ghee over.When rice is done, garnish with grated (fresh) coconut and cho…

Split Green Gram Khichidi

Ingredients:
Split green gram with skin - 300 gms
Rice - 150 gms
Cumin seeds -  1 tsp
Garam masala Powder - 1 tsp
Chilli powder - 1/2 tsp
Cinnamon  - 1" piece
Black cardamom - 2
Ginger -  small piece
onions - 1
Ghee/Oil - 2-3 tbsp
Salt to taste


Method:

Wash and soak split gram and rice separately.Heat half of the ghee, add cumin, cinnamon, cardamom. fry well.Add sliced onion and finely chopped ginger and cook till onions are light brown.Add rice, green gram fry again till ghee coats well.Add salt, chilli powder, garam masala and mix well then add sufficient water.Cook till both rice and dal are tender.

Mango - Coconut Chutney (Mamidi Cobbari pachchadi)

Ingredients:
Raw Mango - 1
Coconut - 1
Green Chillies - 10- 12
Coriander leaves -  one bunch
Curry leaves - few
Dry red chillies - 5
Turmeric - 1/4 tsp
Urad & Channa dal - 1/2 tbsp
Cumin seeds - 1/2 tsp
Mustard seeds - 1/4 tsp
Garlic cloves - 4
Salt to taste
Oil - 2 tbsp
Asafoetida - a a pinch


Method:

Peel and grate mango and also grate coconut and keep aside.Heat 1 tsp of oil, fry red chillies, green chillies, urad & channa dal for 1 minute.Now grind red chillies, green chillies, urad dal, channa dal first then add grated mango and coconut, turmeric, 1/2 of cumin seeds, garlic cloves, salt, coriander leaves, grind coarsely to make chutney.Transfer the chutney to bowl. Now heat remaining oil in the same pan, add cumin, mustard seeds, asafoetida and curry leaves. fry till mustard crackles.Pour this talimpu on chutney. 


Mango Yoghurt Shake

Ingredients:
Mango Pulp - 2 Cups
Fresh Curd - 2 cups
Sugar - 2 tbsp or as per taste
Ice Cubes

Method:

Blend mango pulp, curd, sugar and ice cubes in a blender.Pour into tall glasses and serve immediately.

Bhendi Do Pyaza

Ingredients:
Okra- 500 gms
Onions - 2 (big -1, medium -1)
Green chillies - 3-4
Turmeric - 1/4 tsp
Red chilli powder - 1 tsp
Salt to taste
Oil - 2 tbsp
Cumin & Mustard seeds - 1/4 tsp
Curry leaves

Method:

 Cut the edges and chop okra into medium size pieces.


Chop one big onion into small pieces and other one cut into four pieces and separate them.
Heat the oil in thick kadai, add cumin, mustard and curry leaves, fry till mustard crackles.

Add finely chopped onions, green chillies, fry them for 2-3 minutes. 
Then add okra pieces, cook for 5 minutes.Don't stir okra pieces with laddle just toss them.



Add turmeric, salt, red chilli and sliced onions. 
Close the kadai with flat plate and pour some water on it.
Cook in low flame till okra becomes soft.Serve with rice or roti.

Bottle Gourd with Chenna Dal (Sorakaya Sengapappu Kura)

Ingredients:
Bottle Gourd - 500 gms
Channa dal - 1 cup (small)
Onion - 1
Tomato - 1
Green chillies - 2-3
Ginger garlic Paste - 2 tsp
Red Chilli powder - 1 tsp
Salt to taste
Turmeric - 1/4 tsp
Coriander leaves - 1 tbsp (chopped)

For Talimpu:
Oil - 1 tbsp; Red Chilli -1, Cumin & Mustard Seeds - 1/4 tsp, Curry leaves


Method:

Soak channa dal for 30 minutes.Peel and bottle gourd into small pieces.Finely chop onions, tomatoes and green chillies.Heat oil in a pressure cooker, add all talimpu ingredients and fry for 1 minute.Add chopped onions, green chillies and ginger garlic paste, fry till onions are soft.Then add chopped tomato, bottle gourd pieces, soaked channa dal, fry them in medium flame for few minutes.Add red chilli powder, salt, turmeric and 1 cup of water and close the lid. Cook in high flame for 3 whistles and remove from fire.When lid is open cook again if there is any water till it absorbs.Lastly add coriander leaves.

Tomato Chutney - 2

Ingredients:
Tomatoes - 250 gms
Ginger - small piece
green Cardamom- 2 (crushed)
Cloves - 2 (crushed)
Cinnamon - small Stick (crushed)
Amchur - 1/4 tsp
Sugar - 1 tsp
Red chilli powder - 1/2 tsp
Garam Masala - 1/4 tsp
Salt to taste

Method:

Grind chopped tomatoes and ginger to make paste.Cook this paste by adding all other ingredients till it thickens.Cool and serve with tiffins or rice.

Sweet Lassi

Ingredients:
Curd - 100 gms
Milk - 1/2 cup
Sugar = 4 tsp
green Cardamom Powder -  a pinch
Almonds - 6 (green, fresh)

Method:

Blend all the ingredients together in blender. Add ice cubes.Serve chilled.

Double beans in Tomato Gravy

Ingredients:
Double beans - 100 gms
Onions - 2-3
Tomatoes - 4-5
Green Chillies - 3
Coriander cumin powder - 1 tsp
Ginger garlic paste - 1 1/2 tsp
Turmeric - 1/4 tsp
Salt to taste
Red chilli powder - 1 tsp
Oil - 1 - 2 tbsp
Cumin & Mustard seeds - 1/4 tsp
Curry leaves
Coriander leaves - 1 tbsp (chopped)

Method:

Soak double beans in water overnight.Wash and boil them in pressure cooker up to 3 whistles. Cool and strain the water.Finely chop onions, green chillies and tomatoes.Heat oil in pressure cooker, add cumin, mustard seeds and curry leaves.Add chopped onions, green chillies, ginger garlic paste, saute them till onions are soft. Then add chopped tomatoes, spices and cook till tomatoes are tender.Add boiled beans and 1 cup of water, close the lid and cook up to 2 whistles in high flame and 1 whistle in low flame.Remove from fire and when the lid opens, cook again if there is any water otherwise add  coriander leaves and transfer to serving bowl.

Pesara Punugulu (Moong Dal Pakoras)

Ingredients:
Moong dal with skin - 250 gms
Raw rice - 50 gms
Ginger - small piece
Green Chillies - 5-6 (or as per taste)
Salt to taste
Cumin seeds - 1 tsp
Onions - 2 (finely Chopped)
Coriander leaves - 1 tbsp (chopped)
Mint leaves - 1 tbsp(optional)
Oil for deep fry


Method:


Soak Moon dal and rice separately for 4-5 hours. Rub the soaked moong dal with hands to remove the skin. Wash thoroughly and drain the water completely.Grind moong dal, rice, green chillies, salt, ginger, cumin seeds together to make little coarse paste. Don't add water.Add chopped onions, coriander and mint leaves to the batter.Heat the oil in high flame,  drop round small balls in hot oil, fry till golden brown colour in medium flame.Serve hot with chutney or Tomato Ketchup.

Jeera Lassi

Ingredients:
Curd - 100 gms
Milk - 1/4 cup (cold)
Roasted cumin seed powder - 1/2 tsp
Salt to taste
Black pepper powder - a pinch
Mint leaves - few


Method:

Blend all ingredients together in a blender.Add Ice cubes.Serve chilled.

Jal Jeera

Ingredients:
Mint leaves - 1/2 cup
Roasted Cumin seeds - 1 tsp
Green Chillies - 2
Salt - 1/2 tsp
Garam Masala - 1/4 tsp
Tamarind water as required


Method:

Wash and grind the mint leaves and green chillies.Powder the roasted cumins.Add mint paste, cumin powder, salt and garam masala to tamarind water.Serve chilled.It is a refreshing and summer cooler.