Skip to main content

Posts

Showing posts from October, 2012

French Fries

Ingredients:
Potatoes - 1 kg (large)
Oil for frying

Method:

Take large size potatoes, wash, peel and cut potatoes into finger size.Boil the water in a vessel then add potatoes and boil them till they are 3/4 th done.Now drain the water completely and spread the french fries on a cleaned surface to cool.Fry them in oil or store them in covered container and keep it in refrigerator.

Malabar Paratha

Ingredients:
Maida -250 gms
Egg - 1
Sugar - 1 tsp
Milk - 1/2 cup
Salt
Oil - 50 ml

Method:

Mix Maida  salt, sugar, egg and milk, knead it to make dough. Keep for 1/2 an hour.Divide the dough into equal portions.Take one ball and make a thin and large roti with rolling pin. Then roll and round it. Press the round piece with hand so that it is shaped as a paratha with many layers.Cook the paratha's in hot tawa by applying oil both sides.Serve hot with curry.

Chickpea (Kabuli Chana) and fruit Salad

Ingredients:
Kabuli  channa - 200 gms
Orange - 1
Mint leaves - 1/4 cup (chopped)
Parsley or coriander leaves - 1/4 Cup (chopped)
Salt and pepper to taste
Feta cheese 

For Dressing:
Olive oil - 1 tsp
Orange juice - 1 tbsp
Vinegar - 1/2 tsp

Method:

Soak kabuli channa overnight and boil till they are tender. Drain the water completely.Cut the peel and pith of the orange. Then finely slice.Mix chick peas, mint leaves, parsley, cheese. Toss them well.Make a dressing by mixing together olive oil, orange juice and vinegar.Season with salt and pepper.Drizzle the dressing over the salad and serve cold.

Menthi(Fenugreek Leaves) Kebabs

Ingredients:
Wheat flour - 2 cups
Menthi leaves - 1 bunch
Potato - 1
Salt to taste
Sugar - 2 tsp
Red chilli powder - 1 tsp
Oil - 1 tbsp
Asafoetida -  a pinch
Lemon juice - 1 tbsp
Oil for frying

Method:

Wash the fenugreek leaves and finely chop them.Add chopped leaves, salt, oil, mashed potato, red chilli powder, Asafoetida, sugar, lemon juice to the flour.Mix the flour gently. Do not knead. Divide into small portions. Shape the balls into kebabs.Heat oil in a pan, fry the kebabs in low flame until light brown. Fry until crisp and transfer to paper napkins so it absorbs the excess oil.Serve hot with sauce or chutney.


Badam Halwa (Almond Halwa)

Ingredients:
Almonds - 1 cup
Sugar - 2 1/2 cups
Water - 3 cups
Ghee - 2 cups
Saffron - few strands

Method:

Soak almonds in hot water for 15 minutes then peel the skin. Then grind almonds to make paste by adding water.Take a thick bottom vessel, add sugar and 1 cup of water, make sugar syrup with single string consistency.Then add ground almond paste and mix well. Add 1 cup of ghee first and then slowly add remaining ghee in 1 minute time intervals.Cook till it becomes little thick and leaves the sides of pan.Lastly add saffron.Halwa is ready.

Dal Pakoras

Ingredients:
Channa dal - 1 cup
Moong dal - 1 cup
Ginger  - small piece
Green chillies - 10- 12
Cumin seeds - 1 tsp
Coconut - 1/2 cup (grated)
Salt to taste
Oil for frying

Method:

Soak channa dal for 2 hours and moong dal for 1 hour. Then wash both the dals and drain the water completely.Grind both the dals coarsely with ginger and chillies, then add salt, cumin and grated coconut. Mix well and keep aside for 1 hour.Heat the oil and fry pakoras few at a time by dropping spoonfuls.Serve hot with chutney.

Fruit Kheer

Ingredients:
Apple - 1
Banana - 1
Grapes - 1 cup (seedless)
Pomegranate - 1 cup
Oranges - 4
Milk - 1 litre
Condensed Milk - 1 tin
Saffron - few strands
Cardamom Powder - 1/4 tsp
Cashew nuts - 6
Almonds - 4 (blanched)
Pista - 4
Ghee - 1 tsp

Method:

Peel and dice the apple into small pieces. Slice the banana, peel and de-seed the oranges.Refrigerate the fruits.Soak saffron in warm milk.Heat the ghee and fry dry fruits and keep aside.Boil the milk in a vessel till it reduces to half the quantity. Add condensed milk, mix well and cook in low flame.  Remove from fire, cool and chill.Take a bowl, mix all the chilled fruits together. Pour chilled milk over the fruitss. Sprinkle cardamom powder and mix gently.Lastly garnish with dry fruits.Serve chilled.

Almond Cookies

Ingredients:
Butter - 1/2 cup
Flour - 1 1/2 cups
Sugar - 1/2 cup
Salt - 1/4 tsp
Egg - 1
Baking powder - 1 tsp
Almond essence - 1/2 tsp
Blanched almonds - few

Method:

Sieve flour along with baking powder twice.Beat butter, sugar, salt and essence till smooth.Add egg and beat well, fold in sifted flour. The dough must be firm. Add little flour if required.Wrap in plastic cover and chill it for 1 hour.Shape the dough into small balls. Place them in greased tray, press an almond on each ball and bake in preheated oven for 10 -12  minutes.

Parappu Podi (Spicy Dal Powder)

Ingredients:
Toor dal - 300 gms
Pepper corns - 1 tsp
Red chillies - 6-8
Salt as required

Method:

Dry roast toor dal till aroma comes.Remove.Roast pepper and red chillies. Remove from pan.Lastly fry salt also for one or two minutes.Cool and grind all the ingredients together into powder.Serve with hot rice and ghee.

Oats Healthy Drink

Ingredients:
Oats - 250 gms
Ghee - 2 tsp
Sugar - as per taste
Milk - 500 ml or sufficient

Method:

Heat ghee in pan, add oats and fry for a while. Add 500 ml of water. Stir well and cook. Add sugar.Let it mix well and dissolve completely.Remove from fire.Add milk and serve.This is healthy drink for all ages.

Cucumber and Tomato Raita

Ingredients:
Curd - 2 cups
Onion - 1 tbsp (chopped)
Tomato - 1 tbsp (chopped)
Cucumber - 1 tbsp (chopped)
Coriander leaves - 1 tsp
Cumin powder  (roasted) - 1/4 tsp
Red chilli powder - 1/4 tsp
Salt to taste

Method:

Whisk curd in a bowl with salt, red chilli powder and cumin powder.Mix in chopped vegetables.Chill in a refrigerator and serve cold.It is an accompaniment to to pulao or biryani.

Missi Roti

Ingredients:
Besan – 1 ½ cup Maida – ½ cup Green chillies – 4 (finely chopped) Ginger -  small piece (finely grated) Coriander - 1 tbsp chopped Cumin seeds – 1 tbsp Anardana seeds – 4 tsp Onion seeds – 1 tbsp Butter – 100 gms Salt to taste Ghee – 2 tbsp
Method:
1.  Crush Anardana, cumin and onion seeds coarsely. 2.  Mix all the ingredients except butter. Knead to soft dough   with sufficient water. 3.  Make big lemon size balls with dough and roll out into pancakes. 4.  Cook on a griddle or in a tandoor until cooked on both sides. 5. Remove from fire, apply butter and serve hot.

Cherry Halwa

Ingredients:
Cherries - 250 gms
Milk - 1 1/2 litre
Sugar - 100 gms
Ghee - 1tbsp
Cashew nuts - 10
Kishmish - 10
Cardamom powder - 1/4tsp


Method:

Fry cashew nuts and kishmish in ghee.De-seed and chow cherries into small pieces.Boil them in water till it is soft and cooked.Blend it to make paste.Boil the milk,add sugar to it and boil it becomes half.Now add cherry paste and stir continuously other wise it sticks to the vessel.Cook till it becomes thick like halwa.Lastly add cardamom powder and dry fruits and pour this in greased plate.Cool and cut into desired shapes.

Bread Pudding

Ingredients:
Milk - 500 ml
Bread - Medium size pkt
Sugar - 1 glass
Cardamom - 4 (powdered)
Cashew nuts - 50 gms
Almonds - 10
Cherries - 4
Kishmish - 10 gms
Ghee - 50 gms
Baking soda -  a pinch

Method:

Fry cashew nuts and kishmish in 1 tsp of ghee.Soak almonds in warm water for 10 minutes. Remove the skin and slice them.Mix sugar in milk and stir till it melts. Make bread into small tiny pieces and mix with milk.Pour this in pudding tin or thick vessel, pour ghee on top of it, then place dry fruits on it.Keep the tin in cooker and steam cook for 10 minutes.Cool and cut into pieces.

Godhuma Rawa (wheat rawa) Prasadam

Ingredients:
Wheat rawa - 1 cup
Jaggery - 3/4 cup
Ghee - 1/4 cup
Oil - 1/4 cup
Cardamom powder - 1/4 tsp
Cashew nuts - 5-6

Method:


Add 3 cups of water to rawa and cook till the rawa is soft.Heat the oil and ghee and fry cashew nuts, pour this on cooked rawa.Make a thick syrup with jaggery by adding half cup of water. Pour this syrup on rawa and mix well.Serve it as prasadam to god.


Chocolate Almond Cake

Ingredients:
Plain chocolate - 115 gms
Butter - 115 gms
Caster sugar - 115 gms
Plain flour - 50 gms
Instant coffee - 1 tbsp
Eggs - 3
Marmalade - 2 tbsp
Blanched Almonds - 75 gms
Almond essence - 1/4 tsp
A pinch of salt

Icing:
Plain chocolate - 50 gms
Unsalted butter - 50 gms
Instant coffee - 1/2 tbsp

Method:

Mix the tablespoon of coffee with 1 tbsp of boiling water.Melt chocolate in double boiler with coffee, slowly melt the chocolate until it is completely smooth, then set it aside.Soften the butter with sugar until creamy.Separate the eggs and beat the yolks and the marmalade into the butter mixture and keep it aside.Toast the almonds in oven for 5 minutes, until they begin to change the colour. Remove from oven, allow to cool and grind it to make fine consistency.Stir the melted chocolate into the butter mixture and mix in almond essence with ground almond paste except 2 tbsp of paste.Beat the egg whites with a pinch of salt, until soft peaks begin to form. Sprinkle 1 tsp of sugar, beat again unti…

Raw Banana - coconut fry (Aarati Kaya Kobbari Kura)

Ingredients:
Raw Bananas - 2
Onion - 1
Turmeric - 1/4 tsp
Salt to taste
Oil - 1-2 tbsp
Cumin & Mustard seeds - 1/4 tsp
Channa dal - 1 tsp
Curry leaves

Grind to paste:
Fresh coconut - 1/4 cup (grated)
Green chillies - 5-6
Ginger - small piece
Garlic cloves - 4
Cumin seeds - 1/4 tsp


Method:

Peel and chop raw banana into small pieces. Keep them in water.Finely chop onions.Grind the ingredients to make fine paste.Heat oil in kadai, add cumin, mustard and channa dal and curry leaves. Fry till mustard crackles.Add onions and fry till they are soft. Add chopped banana pieces, turmeric and salt. Cook in low flame till they are half tender.Now add ground paste and cook till banana well cooked and the curry is dry.Serve with rice or roti.

Tomato Egg curry (tomato Kodi guddu kura)

Ingredients:
Eggs - 6
Onions - 3
Tomatoes - 250 gms
Ginger garlic paste -  1 tbsp
Green chillies -2-3
Salt to taste
Red chilli Powder -2 tsp
Turmeric - 1/4 tsp
Oil - 1 1/2 tbsp
Cumin & Mustard seeds - 1/4 tsp
Channa & Urad dal - 1/2 tsp
Curry leaves
Coriander leaves

Method:

Boil the eggs and remove the shells.Finely chop onions, green chillies and tomatoes.Heat oil in a pan, add channa & urad dal, cumin & Mustard seeds, curry leaves, fry till mustard crackles.Add onions, green chillies and fry till they are transparent.  Now add chopped tomatoes, ginger garlic paste, cook in medium flame for 5 minutes.Add salt, turmeric, red chilli powder and 1 cup of water. Close the lid and cook in low flame  till tomatoes are soft and gravy is little thick.Add eggs and coriander leaves, cook another 5 minutes.Serve with rice.

Andhra fish Curry (Andhra Chepala Pulusu)

Ingredients:
Fish - 1 Kg (Cleaned and cut into pieces)
Onions - 2-3
Green Chillies - 2-3
Turmeric- 1 tsp
Salt to taste
Red chilli powder - 2-3 tbsp
Tamarind - lemon size
Ginger garlic paste - 1 1/2 tbsp
Coriander - cumin Powder - 1 1/2 tbsp
Cloves - 4
Cinnamon - small piece
Cardamom - 2


Cumin & Fenugreek seeds - 1/2 tsp
Curry leaves
Coriander leaves
Oil - 3 tbsp

Method:
Wash and marinate fish pieces with salt and turmeric.Soak tamarind in warm water and extract juice from it.Finely chop onions and slit green chillies lengthwise.Heat the oil in a pan, add cloves, cinnamon, cardamom, cumin and fenugreek seeds,curry leaves. Fry them for 1 minute.Add chopped onions, green chillies, ginger garlic paste and fry onions till they are transparent. Add red chilli powder, coriander cumin powder, salt and turmeric and mix well. Add fish pieces and gently stir once after 5 minutes.Add tamarind juice, cover with plate. Cook in low flame till the gravy becomes little thick and fish is well cooked.Lastly garnish w…

Wheat Halwa

Ingredients:
Wheat flour - 1 cup
Milk - 1 cup
Sugar - 2 cups
Ghee - 1 cup
Cashew nuts - 5-6
Almonds - 5-6
Cardamom Powder - 1/4 tsp
Saffron -  few strands

Method:


Mix wheat flour in milk and some water to make little thin batter.Soak saffron in 1 tbsp of milk.Fry chopped cashew nuts in ghee.Soak almonds in warm water, remove the skin and finely slice them.Make a sugar syrup by adding little water to sugar. When sugar dissolves in water, add wheat batter slowly by stirring continuously. Add ghee slowly and stir continuously otherwise it sticks to the vessel.Add cardamom powder and saffron and cook till it leaves the sides of vessel.Lastly add cashew and almonds and transfer to greased plate. When it is cool, cut into square pieces.

Dhansak with Mutton

Ingredients:
Tuvar dal - 400 gms
Red Pumpkin - 100 gms
Tomatoes - 3
Potato - 1
Onion - 1
Brinjal - 50 gms
Green chillies - 3
Ginger - 1" piece
Garlic pods - 3
Turmeric - 1/2 tsp
Salt to taste
Oil - 5 tbsp
Mutton - 700 gms
Coriander powder - 1 tbsp
Cumin Powder - 1 tsp
red chilli powder - 2-3 tsp
Sambar powder - 1 tsp
Dhansak Masala- 2 1/2 tsp
Cinnamon - 1" piece
Cloves - 4
Cardamom - 2
Coriander leaves

Method:

Wash and soak tuvar dal for 30 minutes.Peel and chop onions, red pumpkin and potato into small pieces.Finely chop brinjal, green chillies,tomatoes, ginger and garlic.Pressure cook tuvar dal along with chopped vegetables and turmeric. Cook till they are very soft and tender.cool the dal and mash it to obtain smooth paste. Pass this through the sieve and keep aside.Heat the oil in kadai, add whole spices and allow to splutter.add mutton and salt to taste and cook in high flame for 3-4 minutes.Add coriander powder, cumin powder,  turmeric, red chilli powder  and sufficient water. Cook till mutto…

Parsee Brown rice

Ingredients:
Basmati rice - 2 cups
Onion - 1
Sugar - 1 tsp
Salt to taste
Cloves - 2
cinnamon - 1/2" piece
cardamom - 2
Peppercorn - 4
Ghee - 2 tbsp

Method:

Peel and cut onion into thin slices.Soak rice for 20 minutes. Wash and drain the water completely. Keep aside.Heat the ghee, add spices and fry them. Add onions and fry till it is light golden brown.Add sugar and cook till it caramelizes  Now add rice and salt and mix well to coat the spices.Add sufficient water to cook the rice.Cover with a lid and cook till the rice is done.Serve with dhansak..

Stuffed long Brinjals

Ingredients:
Long tender brinjals - 250 gms
Onions - 2-3
Tomatoes - 2

Ginger garlic paste - 1 tbsp
Salt to taste
Turmeric - 1/4 tsp
Red chilli powder - 1 1/2 tsp
Coriander powder - 2 tsp
Garam masala - 1 tsp
Cumin seeds - 1 tsp
Coriander leaves
Oil - 2-3 tbsp

Method:

Grind onions, tomatoes, 1/2 of cumin seeds, ginger, garlic paste, salt, chilli powder, turmeric, garam masala, coriander powder to make fine paste.Slit the brinjals lengthwise by keeping the stems intact.Stuff the ground masala  in them.Heat the oil in kadai, add remaining cumin seeds, fry them.Add stuffed brinjals carefully, close the lid and stir occasionally  and cook in low flame till brinjals are completely done. Add little water if neededLastly add chopped coriander leaves.Serve with rice or roti.

Vegetable Seekh Kebab

Ingredients:
Beans - 250 gms
Carrot - 250 gms
Cauliflower - 1 small
Potatoes - 2 (boiled)
Paneer - 1/4 cup
Garam Masala - 1 tsp
Salt to taste
Ginger garlic paste - 1 tsp
Chilli powder - 1 1/2 tsp
Green Chilli - 1
Ginger - small piece (chopped)
Cinnamon powder - 1/2 tsp
Besan - 1 tbsp
Bread crumbs - 1-2 cups
Coriander leaves
Butter

Method:

Boil beans, carrots and cauliflower in salted water till soft. Drain the water completely. Mash lightly.Now mix all the ingredients well.Arrange on grill stick, apply butter little to kebabs and grill till they are golden brown.Serve with tomato sauce.

Vermicelli Payasam

Ingredients:
Milk - 1 litre

Sugar - 2 cups
Vermicelli - 125 gms
Cardamom powder - 1/4 tsp
Cashew nuts - 20 (chopped)
Kishmish - 1 tbsp
Ghee - 1 tbsp

Method:

Heat ghee in a pan. Fry cashew nuts and kishmish and remove from pan. In the same pan, add vermicelli and fry well. Remove fro fire and keep aside.Heat milk. When it reduces to half add roasted vermicelli and cook till it is soft.Add sugar and stir till sugar dissolves.Lastly add cardamom powder, dry fruits and remove from fire.Cool and serve.


Gazpacho

Ingredients:
Tomatoes - 225 gms
Spring Onions - 3
Paprika - 1/4 tsp
Garlic clove - 1
Cucumber - 1/2 small
Red Pepper - 1/2
Yellow pepper - 1/2
Fresh white bread crumbs - 250gms
Olive oil - 2 tbsp
Lemon juice - 1
Tomato juice - 500 ml
Salt and freshly ground black pepper


Method:

Bring 150 ml of water to boil, then mix it in a bowl with bread crumbs, oil and paprika. Keep aside.Boil tomatoes in hot water for 2 minutes then remove skin. Blend and sieve to make puree.Finely chop spring onions, garlic, cucumber and bell peppers.Blend the bread crumb mixture, chopped vegetables in blender until smooth. Add lemon juice.De-seed and finely chop one tomato.Add this mixture to the tomato juice and diced tomatoes, salt and pepper.Refrigerate.Serve cold.

Kalakand Pongal

Ingredients:

Rice - 2 1/2 cups
Moong dal - 1 cup
Kalakand - 350 gms
Cashew nuts - 100 gms
Kishmish - 50 gms
Ghee - 1/2 cup
Cardamom - 6 (powdered)
Saffron - few strands
Milk - 1/2 cup

Method:

Heat 1 tbsp of ghee, fry cashew nuts and kishmish and keep aside. In the same pan, fry moong dal till aroma comes.Chop kalakand into small pieces.Soak saffron in milkTake 8 cups of water in thick bottom vessel and bring it to boil. Add rice and moong dal and cook till it is done.Add kalakand and 1/2 of the ghee and mix well. Cook till kalakand melts.Lastly add saffron, cardamom powder, cashew nuts and kishmish. Mix well and Cook another 2 minutes.Pour remaining ghee  and remove from fire.Serve hot or cold.

Wheat Idli

Ingredients:
Wheat Rawa - 4 cups
Urad dal - 1 cup
Salt to taste
Baking Soda - pinch

Method:

Soak Urad dal for four hours. Wash and grind to make fine Idli batter by adding sufficient water.Take rawa in vessel and steam it for 15 minutes. Cool and mix with the batter.Add salt and ferment the batter overnight.Add baking soda before preparing Idli's.Take the idli plates, fill with the batter. Steam them in Idli cooker for 8 minutes in high flame and 5 minutes in low flame.Serve hot with chutney and ghee.

Dal Khichidi

Ingredients:
Moong dal - 1 cup
Channa dal - 1 cup
Toor Dal - 1 cup
Broken wheat or wheat rawa - 6 cups
Water- 12 cups
Salt to taste
Turmeric - 1/4 tsp
Green Chillies - 8-10
Ginger - small piece
Green peas - 1/2 cup
Beans - 5-6
Carrot - 1
Potato - 1
Lemon - 1

For talimpu:
Oil - 1-2 tbsp
Mustard seeds - 1 tsp
Dry red chilli - 1
Curry leaves

Method:

Peel carrots and potatoes. Thread the beans.Cut all vegetables, ginger into small pieces.Take washed dals, rawa, chopped vegetables, salt, turmeric and water. Pressure cook till dals are soft.Heat the oil, add red chilli, mustard seeds and curry leaves and fry till mustard splutters.Pour this on khichidi. Squeeze the juice from lemon and add this to khichidi. Mix gently.Serve hot.