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Showing posts from May, 2013

Kashmiri Chicken

Ingredients:
Chicken -  1 medium size
Tomatoes - 2 (chopped)
Onions - 2 (chopped)
Cashew nut paste - 1/4 cup
Ginger garlic paste - 1 tbsp
Turmeric - 1 tsp
Salt to taste
Ghee - 3/4 cup

Masala Paste:
Kashmiri Red Chillies - 12
Peppercorns - 1/4 tsp
Cloves - 4
Cinnamon - 2 sticks
Cumin seeds - 1 tsp
Mustard seeds - 1/2 tsp

Method:

Dry roast masala ingredients. Cool and grind to make powder.Cut chicken into large pieces and smear with salt and little turmeric. Keep aside for 1 hour.Heat ghee in kadai add onions and fry till golden brown. Add ginger garlic paste and saute for 1 minute.Add ground powder and fry till aroma comes.Add chopped tomatoes and cashew nut paste. Fry for few minutes.Stir in chicken pieces and add 2 cups of water.Cook in low flame till chicken pieces are tender and gravy is little thick.Serve with garnished coriander leaves.

Carrot Murabba

Ingredients:
Carrots - 1 kg
Sugar - 1 1/2 kgs
Cardamom Powder - 1/2 tsp
Lemon Juice - 1 tsp
Almonds - 15 (blanched)

Method:

Peel and cut carrot into thick pieces. Pour sugar over the pieces in a bowl. Cover and keep it aside for 7-8 hours.Prick the carrots with fork.Cook the carrots in low flame till tender and sugar syrup is of 1 string  consistency. When cool add lemon juice and cardamom powder.Garnish with almonds.Store in a glass jar.Note: This murabba is rich in Vitamin A. It is also good for heart.

Goru chikkudu Masala Eguru (Cluster Beans Masala Fry)

Ingredients:
Cluster Beans - 250 gms
Turmeric - 1/4 tsp
Salt to taste
Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/4 tsp
Curry leaves - few

For Masala:
Dry red chillies -8
Roasted Channa dal - 2 tbsp
Dry coconut - 2 tbsp
Garlic cloves - 5-6

Method:

Trim the edges and cut cluster beans into 1" pieces. Boil them in water till tender. Drain the water completely.Powder the masala ingredients and keep aside.Heat oil in a pan, add cumin seeds, mustard seeds and curry leaves. Fry till mustard crackles.Add beans, salt and turmeric. cook in medium flame for 5 minutes.Add spice powder, mix well and fry for few minutes.Serve with rice or roti.

Gummadi - Bangala Dumpa Kura(Pumpkin with Potato)

Ingredients:
Red Pumpkin - 250 gms
Potatoes - 200 gms
Tamarind - lemon size
Jaggery - 1 tbsp (grated)
Oil - 2 tbsp
Salt to taste
Turmeric - 1/2 tsp
Curry leaves - few
Coriander leaves

For Spice Powder:
Red chillies - 8
Cumin seeds - 1/4 tsp
Mustard seeds - 1/4 tsp
Peppercorns - 1/4 tsp
Fenugreek seeds - 1/8 tsp
Coriander seeds - 1 tsp

For Gravy:
Poppy seeds - 1 tsp
Fresh coconut - 1/2 (grated)
Roasted Channa dal - 2 tbsp
Onion - 1 (chopped)

Method:

Peel and cut pumpkin and potato into medium size pieces.Dry roast spice powder ingredients and grind them to make powder.Grind the gravy ingredients to make paste, add spice powder and grind once.Heat oil in kadai, add mustard seeds and curry leaves, fry till mustard crackles.Add potato piece and fry for 2 minutes then add water and cook till half tender.Add pumpkin pieces and cook till vegetables are tender.Add tamarind juice, jaggery, ground paste, salt and turmeric.Cook till the gravy is little thick.Lastly add chopped coriander leaves.Serve with rice or roti.

Cream of Carrot Soup

Ingredients:
Carrots - 100 gms
Water - 1 1/2 cup
Rice - 1/4 cup (uncooked)
Onion - 1/4 cup (chopped)
Flour - 1 tbsp
Vegetable stock - 1 cup
Butter - 2 tbsp
Milk - 1 1/2 cup
Salt and pepper to taste

Method:

Saute rice and onion in butter till onions are soft. Keep aside.Dice and cook carrot s in water until tender. Drain the carrots and reserve the liquid.Return the rice and onion to heat, add flour and cook in medium flame for 5 minutes.Add liquid reserve and vegetable stockCook till rice is soft. Cool and blend to make puree.Strain the mixture in a sieve and pour again into the pan to heat. Stir until hot.Blend in milk and cook but don't boil.Season with salt and pepper.Serve hot



Chandra Kanthalu

Ingredients:
Moong Dal - 250 gms
Sugar - 250 gms
Fresh Coconut - 1/2 (grated)
Ghee/ Oil for frying
Cardamom powder - 1/2 tsp

Method:

Soak Moong dal for 2 hours. Wash and drain the water. Grind dal by using little water to make fine thick batter.Add grated coconut and sugar. Mix well.Bring it to cook, stir continuously. Cook for 15 -20 minutes or till the mixture is thick.Wet the cotton cloth and spread it on platform. Spread the mixture evenly on cloth.Let it cool then cut into square pieces.Heat ghee in kadai, fry the pieces few at a time till golden colour.

Bangala Dumpa Vadiyalu (Potato Vadiyalu)

Ingredients:
Potatoes - 500 gms
Sesame seeds - 1 tbsp
Salt to taste
Green chillies - 15-20

Method:

Peel and grate potatoes with grater.Add 1 tbsp of water to grated potato and steam the potato for 15 minutes.Grind green chillies to make paste.Now mix all the ingredients to boiled potato. Make very small balls and put them on plastic sheet.Dry them directly to sunlight till dry.Store in airtight container up to 6 months.

Banana and Beetroot Salad

Ingredients:
Bananas - 2
Beetroot - 1 (boiled)
Almonds - 10 (blanched and thinly sliced)
Cashew nuts - 10 (chopped)
Raisins - 10
Mint leaves - 1 tsp (chopped)
Honey - 4 tsp

Method:

Cut bananas and beetroot into cubes.In a mixing bowl, mix all the ingredients well.Serve cold.

Acharie Chicken

Ingredients:
Boneless Chicken - 500 gms
Turmeric - 1 tsp
Ginger garlic paste - 2 tbsp
Lemon juice - 1 tbsp
Salt to taste
Oil for frying chicken pieces

For spice paste:
Coriander seeds - 1 tbsp
Cumin seeds - 2 tsp
Dry red chillies -3-4
Peppercorns - 7-8
Cinnamon - 1" piece
Cardamom- 4-5
Nutmeg - 1/2
Vinegar - 2 tbsp

Method:

Dry roast the ingredients of the spice paste  and cool.Grind these ingredients along with vinegar to make paste.Sprinkle salt and turmeric on chicken pieces and keep aside for 10 minutes. Drain the excess water.Heat the oil in kadai, deep fry the chicken pieces few at a time till they are golden brown. Drain out the excess oil on paper napkin.Remove the oil from kadai and keep only 3 tbsp of oil. Add ginger garlic paste and fry for minute.Mix in spice paste and continue to cook in low flame for 2-3 minutes till aroma comes.Add chicken pieces  and continue to stir, Cook on low flame for 7-8 minutes.Lastly add lemon juice and remove from fire.

Aarati Kaya Ulli karam (Raw Banana with Onion Masala)

Ingredients:
Raw Bananas - 2
Onions - 4
Tamarind - 2 strips
Coriander seeds - 1 tsp
Red Chillies - 15
Dry Coconut - 1 tbsp (grated)
Turmeric - 1/4 tsp
Salt to taste
Oil - 4 tsp
Mustard seeds - 1/2 tsp
Curry leaves - few

Method:

Peel and cut bananas into small pieces. Keep them in salt water.Chop onions and grind along with tamarind, coriander seeds, red chillies, coconut to make paste. Keep aside.Heat the oil in kadai, add mustard seeds and curry leaves. Fry till mustard crackles.Add banana pieces, salt and turmeric and cook in low flame till half done. Add ground paste and fry till done.Serve with rice or roti.

Chema Dumpala Vepudu (Arbi Fry)

Ingredients:
Chema Dumpalu - 250 gms
Butter milk - 1 cup
Red chilli powder - 1 tsp
Turmeric - 1/4 tsp
Salt to taste
Oil - 2-3 tbsp

Method:


Peel and cut chema dumpalu into slices. Soak the slices in butter milk for 10 minutes.Remove and wash in plain water. Dry them with dry cloth.Heat oil in kadai, add pieces and fry them in low flame.When they completely fried, add salt, turmeric and chilli powder.Mix well, remove from fire.

Poriyal Pavakka (Kerala Bitter Gourd Curry)

Ingredients:
Tender Bitter Gourds - 10 (small)
Tamarind -  lemon size
Coconut - 2 tbsp (grated)
Green Chillies - 5-6
Dry red chillies - 2-3
Curry powder - 1 tsp
Salt to taste
Asafoetida -  a pinch
Urad dal - 1/4 tsp
Channa dal - 1/4 tsp
Mustard & Cumin seeds - 1/2 tsp
Oil - 2 tbsp
Curry leaves - few

Method:

Scrap, slit into lengthwise and boil the bitter gourd in salt water till tender. Drain the water.Soak tamarind in hot water then extract juice from it.Heat oil in kadai, add asafoetida, red chillies, urad and channa dal, Cumin and mustard seeds, curry leaves. Fry till mustard crackles.Add chopped green chillies, bitter gourd pieces, coconut, salt, curry powder. Fry them for 2 minutes.Add tamarind juice and cook in low flame for 10 minutes or till it becomes little thick.Serve with rice.



Delicious Omelette

Ingredients:
Eggs - 6
Cheese - 2 tbsp (grated)
Onion - 1 (chopped)
Potato - 1 (boiled and grated)
Spring Onion - 1 (finely chopped)
Spinach leaves - 2 (chopped)
Salt and pepper to taste
Olive oil - 2 tbsp

Method:

Combine all the ingredients in a mixing bowl except oil.Heat oil in a flat frying pan and pour the egg mixture into it.Lower the flame and cook till eggs are done. Turn and cook the other side.When done, serve hot with bread.

Garlic Noodles

Ingredients:
Noodles - 200 gms
Garlic Cloves - 8-10
Fresh Green Garlic - 25 gms
Spring Onions - 4 -5
Salt to taste
Soya Sauce - 1-2 tbsp
Vinegar - 1 tbsp
Ajina Moto - 1/2 tsp
Oil - 5-6 tbsp

Method:

Peel and chop garlic into very tiny pieces. Cut the fresh garlic with its leaves also into tiny pieces.Cut the spring onions lengthwise but chop some of its green leaves into tiny pieces.Boil and drain the noodles.Rub the noodles with oil so that they do not stick to each other.Heat oil in wok.Add the garlic and spring onions,and fry till they are golden brown.Add salt to taste.Lower the flame and add the boiled noodles together with the Ajina moto,soya sauce and vinegar.Continue to cook on a low flame,stirring occasionally.Cook for another 5 minutes and serve hot.

Ash Gourd Chutney (Budida Gummadi Pachadi)

Ingredients:
Ash Gourd - 200 gms
Red chillies - 10
Tamarind - few strips
Garlic cloves - 4-5
Cumin seeds - 1/2 tsp
Turmeric - 1/4 tsp
Salt to taste
Coriander leaves - 1 tbsp (chopped)
Oil - 2 tsp

For Tempering:
Oil - 1 tsp
Red chilli - 1
Mustard seeds - 1/4 tsp
Curry leaves - few

Method:

Peel and chop ash gourd into small pieces.Heat oil in a pan, fry red chillies and remove from pan. Add gourd pieces in the same oil and cook till tender. Cool.Now grind all the ingredients to make chutney.Heat oil in a pan, add red chilli, mustard seeds and curry leaves. Fry till mustard crackles.Pour this over Chutney.Serve with rice.

Shahi Rabdi Puri

Ingredients:
Maida - 1 1/2 cups
Moong Dal - 1/2 cup
Milk - 4 cups
Sugar - 2 1/2 cups
Paneer - 4 tbsp ( crumbled)
Almonds - 15
Raisins - 25 gm 
Almond essence -  few drops
Yellow colour -  few drops
Saffron -  few strands
Ghee

For Garnishing:
Silver Varakh - 2 sheets
Rose petals -  few

Method:

Dry roast and powder the moong dal.Blanch, peel and grind almonds to make paste.Soak raisins and grind them to make paste.Mix flour, moong dal powder, raisin paste and 3 tbsp of ghee. Add enough water and knead to a stiff dough. Keep it aside for 20 minutes.Heat milk and almond paste on low heat, stirring continuously, so that it does not stick to the bottom of the vessel, cook till little thick consistency. Add sugar, yellow colour, almond essence, crumbled paneer and saffron.Simmer for 15 minutes more. Keep it aside.Make balls from dough and roll them with rolling pin to make puri's.Deep fry them in hot ghee till golden in colour.Now arrange them in a plate. Pour the rabdi over and cool.Garnish with silver…

Instant Masala Idli

Ingredients:
Semolina - 2 cups
Curd - 1/2 cup
Green peas - 2 tbsp (boiled)
Tomato - 1 (chopped)
Peanuts - 2 tbsp
Channa dal - 1 tbsp
Green chillies - 3 (finely chopped)
Dry red chilli - 1 
Eno Fruit salt - 1 tsp
Salt to taste
Mustard seeds - 1 tsp
Oil - 1 tsp

Method:

Mix semolina, curd and salt and 1/2 cup of water. Keep aside for 10-15 minutes.Heat oil in a pan, add red chilli, channa dal and mustard seeds. Fry till mustard crackles. Add peanuts, peas, chilli pieces, chopped tomato, salt. Saute for 2 minutes. Remove from fire and cool.Add eno salt to semolina mixture. Add vegetables to it and mix well.Pour mixture in greased idli moulds and steam for 10 - 15 minutes.Serve with chutney.

Vegetarian Canapes

Ingredients:
Rusk Biscuits - 6-7
Cheese slices - 6-7
Capsicum - 1
Mushroom  - 50 gm
Milk - 1/2 cup
Maida - 1 tbsp
Pepper - 1 tsp (freshly ground)
Salt to taste
Butter - 1 tbsp
Oil - 1 tbsp

Method:

Chop capsicum and mushroom into very tiny pieces.Mix maida in to milk to form a smooth pasteHeat the butter and oil in a pan and saute the mushrooms and capsicum for 2 minutes.Add salt and pepper and keep aside.Place a slice of cheese on each rush biscuit and trim the cheese slice to the size of  a biscuit.Top with the cooked capsicum mixture and serve.

Cheese Scones

Ingredients:
Maida - 1 1/2 cups
Grated Cheese - 3 tbsp
Milk - 1/2 cup
Butter - 1 tbsp
Pinch of salt
Baking Powder - 1 tbsp

Method:

Sieve the flour, baking powder and salt. Rub in the butter. Add cheese and milk and make a smooth dough.Roll out into 2 cm thick scones, cut to the required size and bake in a hot oven for 15 minutes.

Tomato Dosa with Flour

Ingredients:
Wheat Flour - 1250 gms
Gram Flour - 175 gms
Tomatoes - 500 gms
Chilli Paste - 1 tbsp
Chilli powder - 1 tsp
Coriander leaves - 1/4 cup (chopped)
Sesame seeds - 1 tsp
Salt to taste
Sugar - 2 tbsp
Oil/Ghee

Method:

Blanch tomatoes in hot water for 5 minutes. Remove and peel off the skin. Grind the tomatoes to make puree. Add sugar and other ingredients. Mix well to make batter.heat oil in a flat frying pan, pour ladle full of batter and spread evenly to make dosa.Cook both sides and serve hot with chutney.

Corn Uttapam

Ingredients:
Semolina - 2 cups
Corn - 1 cup (grated)
Green Chili paste - 1 tsp
Onion - 1 (chopped)
Buttermilk - 1 cup
Salt to taste
Coriander leaves - 1 tbsp (chopped)
Oil

Method:

Boil corn in one cup of water. Cool.Now mix all the ingredients to make thick batter. Keep aside for one hour to ferment.Heat the griddle and pour ladle full of batter to make thick pancake.Sprinkle oil and cook both sides.Serve hot with chutney. 

Oats and Spinach Pakodi

Ingredients:
Spinach - 2 cups (chopped)
Oats - 1 cup
Ginger and chilli paste - 1 tbsp
Salt to taste
Chilli powder - 1/2 tsp
Curry leaves - few
Cumin seeds - 1/4 tsp
Hot water
Oil for frying

Method:

In a mixing bowl, put oats and soak them in sufficient  hot water for 10 minutes. Now add all other ingredients and mix well.Heat oil in kadai, drop spoon full of batter in hot oil to make pakodi's.Fry till golden brown and serve hot.

Sweet Mango Pickle (Gujarat)

Ingredients:
Raw Mango - 3 Cups (grated)
Sugar - 6 Cups
Chilli Powder - 1 Cup
Salt - 1 tbsp
Turmeric Powder - 1 tbsp
Cumin Seeds - 1 tbsp

Method:

Mix grated mangoes, granulated sugar, salt and turmeric in broad vessel. Mix thoroughly and tie with a cloth over the vessel and keep it directly to the sun for at least 10-12 days.Roast cumin seeds lightly and powder coarsely.Now mix cumin powder, chilli powder to mango pickle. Mix well and transfer to dry jars.This pickle lasts for 1 year.

Tomato Rice Vadiyalu

Ingredients:
Cooked Rice - 2 cups
Tomatoes - 2 cups
Green Chilies - 10
Sesame Seeds - 1/2 tbsp
Salt to taste


Method:

Grind green chillies, chopped tomatoes and salt to make paste. Add rice and sesame seeds and grind again to make coarse paste.Take Jantikalu Pressing machine, put some paste inside and press it on Plastic sheet. Do the same with remaining paste.Dry them directly to the sunlight till dry.When it is completely dried store in airtight container.Fry them in hot oil and serve as side dish with rice and dal.

Orange Oatmeal Cookies

Ingredients:
All purpose flour - 2 cups
Sugar - 2 cups
Rolled Oats - 3 cups
Baking powder - 4 tsp
Salt - 1 tsp
Nutmeg - 1 tsp
Eggs - 2
Shortening - 1 cup
Orange rind - 4 tsp (grated)
Orange juice - 2 tbsp

Method:

Sieve flour, baking powder, salt and nutmeg. Beat shortening with sugar and eggs till soft. Stir in orange juice and rind. Add sifted flour and mix well.Stir in oats. Drop tablespoons of batter on greased baking tray 2" apart.Bake 12 to 15 minutes.

Masala Naan

Ingredients:
Flour - 500 gms
Curd - 1/2 cup
Dry Yeast - 1 tsp
Salt
Sugar - 1/2 tsp

For Filling:
Potatoes - 500 gms
Green Peas - 100 gms
Dry pomegranate seeds - 1 tsp
Cumin seeds - 1 tsp
Green chillies - 3
Salt to taste
Ghee - 2 tbsp

Method:

Mix flour, curd,salt and sugar. Soak yeast in warm water. Add this water to make dough. Keep it in warm place for 3-4 hours to rise.Boil and mash potatoes and green peas.Grind pomegranate seeds and green chillies together.Heat ghee in kadai, add cumin seeds and allow it to splutter.Add mashed potatoes and peas, ground paste, salt and mix well.Cool.Divide dough into equal portions, make into shapes of cups, fill with mashed potatoes, cover with the edges turned over.Roll them very lightly into thick  naans and place them on greased tray.Brush on top with ghee and bake in hot oven till done.


Apple Chutney

Ingredients:
Green Apple - 1
Roasted Channa dal -  2 tbsp
Green chillies - 10
Fresh Coconut - 1/2 (grated)
Sugar - 1 tsp
Salt to taste
Coriander leaves -  1 tbsp (chopped)

For Tempering:
Oil - 2 tsp
Channa dal - 1/2 tsp
Mustard seeds -1/4 tsp
Curry leaves - few

Method:

Peel and chop green apple into small pieces.Now grind all the ingredients except green apple to paste.Add apple pieces and grind for few seconds. Transfer to bowl.Heat oil in a pan, add channa dal, mustard seeds and curry leaves. Fry till mustard crackles.Pour this over chutney.Serve.

Brinjals and Green chillies in tangy gravy

Ingredients:
Brinjals - 300 gms
Green Chillies - 25 gms
Capsicum - 1
Fenugreek seeds - 1/4 tsp
Ginger garlic paste - 1 tbsp
Salt to taste
Turmeric - 1/2 tsp
Red chilli powder - 1/2 tsp
Coriander powder - 1 tsp
Cumin powder - 1/2 tsp
Garam Masala - 1/2 tsp
Curd - 1 cup
Tamarind paste - 1 tbsp
Oil for frying

For Masala powder:
Cashew nuts - 2 tbsp
Peanuts - 1 tbsp
Sesame seeds - 1 1/2 tsp
Pepper corns - 1/2 tsp

For Tempering:
Oil - 1 tbsp
Red chillies -4
Mustard seeds - 1/2 tsp
Desiccated coconut - 1 1/2 tbsp

Method:

Dry roast masala ingredients. Cool and grind to make powder.Cut the brinjal into 4 pieces and slit green chillies.Shallow fry brinjal pieces and green chillies and keep aside.Thinly cut capsicum.Heat 1 tbsp of oil in kadai, add fenugreek seeds, ginger garlic paste. Saute.Add chilli powder, coriander and cumin powder, garam masala, turmeric and whisked curd.Cook for 2 minutes then add 1 glass of water. When the gravy is bubbling add brinjal, capsicum and green chillies, tamarind paste, salt. Close th…

Mamidi kaya Pachi Pulusu

Ingredients:
Raw Mango - 1
Onion - 1 (big)
Red chillies - 4-5 
Jaggery -  small piece or as per taste
Salt to taste
Cumin seeds - 1/2 tsp
Curry leaves - few
Oil - 2 tsp

Method:

Peel and cut mango into pieces. Boil them till tender and soft. Mash into pulp.Heat oil in a pan, add red chillies, cumin seeds and curry leaves. Fry them.Cool and crush them coarsely.In a bowl, add mango pulp, crushed powder, salt and jaggery, chopped onions. Add 3-4 glasses of water depending on the sourness of mango. Mix till jaggery dissolves.Serve with rice.