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Showing posts from December, 2013

Rustic Tomato Soup

Ingredients:
 Tomatoes - 450 gm
Celery - 50 gm (finely chopped)
Onions - 50 gm
Brown sugar - 1 tbsp
Butter - 250 gm
Salt to taste
Water - 300 ml
Cold water - 60 ml
Corn flour - 1 tbsp

Method:

Blanch, skin and chop the tomatoes. Blend tomatoes to a puree in a blender. Heat butter in a pan, add chopped celery and onions. Cook till onions are soft.Add sugar, salt, water and tomato puree. Cook in low flame for 10 minutes.Mix corn flour in cold water and stir in soup.Cook in low flame for 5 minutes and serve still very hot.

Mutton Curry with Cabbage

Ingredients:
Mutton - 500 gm
Cabbage - 500 gm
Onions - 3
Ginger garlic paste - 1 tbsp
Garam masala - 1 tsp
Coriander powder - 1 tbsp
Poppy seed paste - 1 tbsp
Red chilli powder - 1 tbsp
Salt to taste
Turmeric - 1/2 tsp
Cinnamon - 2" sticks
Cloves - 4
Cardamom - 2
Coriander leaves -  small bunch
Oil - 50 gms

Method:

Finely chop onions and cabbage.Heat oil in press cooker, add cinnamon, cloves,cardamom and fry for few seconds.Add chopped onions and fry till golden brown.Add ginger garlic paste and saute for a while.Add mutton pieces, turmeric, salt, chilli powder, coriander powder and fry in medium flame for 5 minutes.Add 1 glass of water, poppy seed paste and close the lid. Cook for 2 whistles or till mutton pieces are tender.Let it cool then open the lid, add chopped cabbage and cook in low flame for 7-8 minutes.Add garam masala and coriander leaves. Cook another 2-3 minutes.Serve.

Onion Relish

Ingredients:
Onion - 1
Green chillies - 4
Small Cucumber - 1
Thick coconut milk - 4 tbsp
Lime juice
Salt to taste

Method:

Finely chop onions and green chillies.Peel, deseed and chop cucumber into small pieces.Mix all the ingredients in a bowl.Serve immediately.

Breton Chocolate Pound Cake

Ingredients:
Bitter Chocolate - 5 squares
Water - 1 1/2 cups
All purpose flour - 2 cups
Sugar - 2 cups (powder)
Butter - 1/2 cup
Salt - 1 tsp
Eggs - 3
Aromatic bitters - 1 tsp (optional)
Vanilla essence - 1 tsp
Baking powder - 2 tsp

For Chocolate Glaze:
Dark chocolate - 100 gm
Butter - 1 tbsp
Water - 3 tbsp
Sugar - 1 cup (powdered)
Vanilla essence - 1 tsp
Salt -  a pinch

Method:

Boil water and pour boiling water over chocolate pieces. Stirring constantly, until chocolate melts.Cool until lukewarm.Sift flour, baking powder and salt . Blend butter and sugar till smooth.Add cooled chocolate batter and flour alternatively and blend at medium speed for 5 minutes.Chill batter in bowl for at least 1 hour.Return bowl to mixer. Beat at medium speed for 1 minute.Add eggs, one at a time, beating 1 minute after each addition.Add aromatic bitters and vanilla and beat 2 minutes.Pour batter into a greased tin. Bake in slow oven for 1 hour and 45 minutes, or until a toothpick inserted in center comes out clean.Cool cak…

Panasa Pottu Pesara Pappu Kura

Ingredients:
Panasa Pottu -500 gm
Moong dal - 250 gm
Green chillies - 4
Vadiyalu - 1/2 cup
Turmeric - 1/4 tsp
Salt to taste
Red chilli powder - 2 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Channa dal - 1/4 tsp
Curry leaves - few
Oil - 3-4 tbsp

Method:

Boil panasa pottu in salt water till tender. Drain and keep aside.Boil moong dal till soft but grains are separate.Fry vadiyalu in oil and keep aside.Heat oil in kadai, add channa dal, mustard and cumin seeds, curry leaves. Fry till mustard crackles.Add panasa pottu, dal, salt, turmeric and chilli powder. Fry it for 5 minutes.Lastly add vadiyalu and cook another 2-3 minutes.Serve with rice.

Prawns - Eggs Fry

Ingredients:
Prawns - 500 gm
Eggs - 4
Onions - 250 gm
Green chillies - 4
Ginger garlic paste - 1 tbsp
Salt to taste
Turmeric - 1 tsp
Red chilli powder - 1 tbsp
Garam masala - 1/2 tsp
Coriander leaves -  small bunch
Oil - 50 gm

Method:

Boil eggs and remove the shells. Keep aside.Clean the prawns and boil them in salt and turmeric water till tender. Drain and keep aside.Chop onions and green chillies.Heat oil in kadai, add onions and green chillies. Fry till onions are golden brown.Add ginger garlic paste and fry for 1 minute.Add boiled eggs and prawns, salt, turmeric and red chilli powder.Cook in low flame for 7-8 minutes, stir occasionally.Lastly add coriander leaves and garam masala.Mix well and cook another 2 minutes.Serve.

Siriyali

Ingredients:
Moong dal- 500 gm
Green chillies- 10
Tamarind juice - 1 cup
Channa dal - 1 tbsp
Urad dal - 1 tbsp
Mustard seeds - 1 tsp
Curry leaves - few
Salt to taste
Oil -50 gm

Method:

Soak moong dal for one hour. Drain the water and grind coarsely using very little water.Add salt and mix well.Put the batter in idli plates and steam cook for 10 minutes in high flame and 5 minutes in low flame.Remove and cut into medium size pieces.Heat oil in kadai, add urad dal, channa dal, mustard seeds and curry leaves. Fry till mustard crackles.Add chopped green chillies and saute for 1 minute.Add tamarind juice and 1 cup of water and bring it to boil.Cook until the gravy is little thick then add dal pieces and mix gently.Cook in low flame for 5 minutes.Serve with rice.

Aarati kaya ava pettina kura (Raw banana with mustard paste)

Ingredients:
Raw bananas - 4
Green chillies - 4
Red chillies - 3
Tamarind - lemon size
Turmeric - 1/2 tsp
Salt to taste
Mustard seeds- 1 tbsp
Oil - 2 tbsp or 30 gm

For Talimpu:
Fenugreek seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Mustard seeds - 1/4 tsp
Red chilli - 1
Garlic  cloves - 4 (crushed)
Curry leaves - few

Method:

Grind mustard seeds and red chillies to make fine paste. Add 1 tbsp of oil, close the lid and keep aside.Soak tamarind in hot water for 5 minutes then extract juice from it.Peel and cut bananas into round slices. Boil them in salt and turmeric water till tender. Drain the water and keep aside.Heat oil in kadai, add talimpu ingredients and fry till mustard crackles.Add chopped chilles and saute for a while.Add banana pieces, tamarind juice, salt  and turmeric.Cook till gravy is little thick. Switch off the flame and let it cool then add mustard paste and mix gently.Close the lid and keep aside for 1 hour.Serve with rice.

Coffee Cake

Ingredients:
Flour - 2 cups
Castor sugar or powdered sugar - 2 cups
Instant coffee - 1 tbsp
Eggs - 6
Boiling water - 1 cup
Baking powder - 2 tsp
Salt - 1/4 tsp
Cream of tartar - 1/2 tsp
Chopped walnuts - 1 cup
Vanilla essence - 1/2 tsp

Method:

Sift flour, baking powder and salt. Mix coffee powder in boiling water,Separate eggs. Beat yolks with 1 1/2 cups of sugar until light and creamy, add vanilla essence.Beat egg whites with cream of tartar until peaks form, then add 1/2 cup of sugar gradually, beating whites very stiff.Add flour and coffee alternatively to the egg mixture, beginning and ending with flour.Fold in walnuts, then fold in stiffly beaten egg whites. Blend evenly.Pour into a greased pan and bake in a moderated oven for 50-60 minutes or until done.

Malabar Curry

Ingredients:
Mixed Vegetables - 2 cups
(Carrots, french beans, potato, cauliflower, green peas)
Tomato puree- 1/2 cup
Turmeric - 1/2 tsp
Salt to taste
Lemon juice - 1 tbsp
Curry leaves -  few

Masala Paste:
Coconut - 1
Green chillies - 2
Red chillies - 3
Basmati rice - 1 tbsp
Cloves - 3
Pepper  corn - 4
Cinnamon - 1"stick
Asafoetida -  a pinch
Curry leaves -  few
Oil - 2 tbsp

Method:


Dry roast rice, curry leaves and half of coconut.Grind roasted ingredients along with cinnamon, cloves, pepper and red and green chillies to make fine paste.Grate the remaining coconut for coconut milk and soak in hot water for 5 minutes.Strain the coconut milk through muslin cloth.Heat oil in kadai, add curry leaves and chopped vegetables. Cook in medium flame for 5 minutes then add ground paste, turmeric and mix well.Add coconut milk, salt and tomato puree.Close the lid and cook in low flame for 10-15 minutes or until the gravy is little thick.Switch off the flame and add lemon juice.Serve with rice.

BADAM KATLI

Ingredients:
Almonds -500 gms
Sugar - 450 gm
Milk - 2-3 tbsp

Method:

Soak almonds overnight. Drain the water and remove the skin.Grind almonds along with milk to make fine paste.Take thick bottom vessel, place almond paste and sugar.Cook in low flame, stirring continuously until it becomes thick.Switch off the flame and transferred to greased plate.Cool and cut into pieces.

Coconut Laddu

Ingredients:
Fresh grated coconut - 250 gm
Jaggery - 250 gm
Cardamom powder - 1/2 tsp
Cashew nuts - 2 tbsp (fried)

Method:

Melt jaggery in thick bottom vessel.When jaggery completely dissolved add grated coconut and cook in low flame.Stir continuously till thick.Switch off the flame and add cardamom powder and cashew nuts.Make laddu's when the mixture is still warm..Store in airtight container.

Nimona

Ingredients:
Shelled Green peas - 500 gm
Vadiyalu - 1/2 cup
Tomato puree - 50 gm
Ginger garlic paste - 1 tbsp
Onions - 2
Cumin seeds - 1/2 tsp
Bay leaf- 1
Cinnamon - 1 stick
Chilli powder - 2 tsp
Garam masala - 1/2 tsp
Turmeric - 1/2 tsp
Salt to taste
Mustard oil/Oil  - 3 tbsp

Method:

Heat 2 tbsp of oil in pan, fry vadiyalu till brown and keep aside.Grind green peas coarsely and fry the paste in the same oil and keep aside.Grind one onion to make fine paste and slice the other onion.Heat the remaining oil, add cumin seeds, bay leaf and cinnamon. fry till cumin splutters.Add chopped onion and fry till brown.Add onion paste, ginger paste and saute for a while.Add tomato puree, turmeric and cook till oil floats.Then add fried vadiyalu, green peas, chilli powder, garam masala, salt. Mix well.Add 500 ml of water and cook in medium flame for 5 minutes.Close the lid and cook in low flame till the gravy thickens.Serve with rice or roti.




Vegetable Vermicelli Bath

Ingredients:
Vermicelli - 1 cup
Carrot - 1/4 cup (chopped)
Cabbage - 1/4 cup (chopped)
Green peas - 1/4 cup 
French beans - 4 (chopped)
Capsicum - 1/4 cup (chopped)
Onion - 1 (chopped)
Green chillies - 3
Ginger - 1/2" piece (chopped)
Salt to taste
Turmeric - 1/4 tsp
Oil - 1 tbsp
Urad dal - 1/2 tsp
Channa dal - 1/2 tsp
Mustard seeds - 1/2 tsp
Curry leaves - few

Method:

Bring it to boil 4-5 cups of water. Add vermicelli and stir for 2 minutes. Close the lid and Switch off the flame. Keep aside for 7-8 minutes. Then drain the water completely.Heat oil in kadai, add channa dal, urad dal, mustard seeds and curry leaves. Fry till mustard crackles.Add chopped onion, green chillies and ginger. Saute till onions are soft.Add remaining vegetables, little salt and turmeric.Stir and close the lid. Cook in low flame for 2-3 minutes or till vegetables are tender.Add vermicelli and salt.Mix well and cook in low flame for 5 minutes.Serve hot.

Pudina Raita

Ingredients:
Curd - 3 cups
Fresh mint leaves - 1/2 cup
Coriander leaves - 1 cup
Green chillies - 3
Sugar - 1/2 tsp
Salt to taste

Method:
Grind mint leaves, coriander leaves, green chillies, sugar and salt to make fine paste.Whip the curd then mix ground paste to the curd. Mix well.Serve chilled with chapati or pulao.

Granola

Granola is one of the Americas's most popular  break fast with cereal mixes.

Ingredients:
Butter - 100 gm
Rolled oats - 250 gm
Coarse bran - 40 gm
Soft dark brown sugar - 100 gm
Walnuts - 75 gm (finely chopped)
Seedless raisins - 100 gm
Golden syrup/ Honey - 100 gm

Method:

Put butter into a 10" round glass dish. Add syrup.Leave uncovered and melt 4 minutes at defrost setting.Add and mix all the remaining ingredients except raisins.cook uncovered for 9 minutes at full power, stirring  4 or 5 times so that granola browns evenly and become the colour of brown bread crust.Remove from the oven, add raisins and mix in well.Leave to stand until crispy and cold, stirring from time to time until crumbly.Store in an airtight container.

Nippattu

Ingredients:
Rice flour - 1 cup
Sesame seeds - 1 tsp
Sugar powder - 1/2 tsp
Roasted peanuts - 3 tbsp (coarsely ground)
Salt and chilli powder to taste
Oil for frying

Method:

Mix rice flour,salt, sugar and chilli powder. Add enough water to make soft dough.Mix peanuts and sesame nuts and spread over wet cloth.Divide the dough into small balls.Press the balls flatly both sides over the nut mixture so that the nuts stick to both sides.Deep fry them till golden colour.Drain and serve hot or cold.


Chepa Eguru (Fish Fry)

Ingredients:
Fish - 1 kg
Onions - 4
Green chilli - 4
Ginger - 1" piece
Garlic cloves - 4
Coconut - 1/2 
Cumin seeds - 1 tsp
Salt to taste
Turmeric - 1 tsp
Red chilli powder - 1 tbsp
Coriander leaves - 1 cup(chopped)
Oil- 200 gm

Method:

Clean and cut fish into round pieces. Rub the pieces with salt and turmeric. Keep aside for 20 minutes then wash again.Grate the coconut and soak it in hot water for 5 minutes. Strain through muslin cloth for obtaining coconut milk.Grind ginger, garlic and cumin seeds to make paste.Heat oil in thick bottom pan, add chopped onions and green chillies and saute till soft. Add ginger paste, fry for 2 minutesAdd fish pieces,salt, turmeric, chilli powder. Mix gently. Cook in medium flame for 5 minutes.Add coconut milk and close the lid. Cook till fish pieces are  well cooked.Lastly add coriander leaves.Serve warm or cool with rice.

Tortilla

The famous Spanish Omelette is a flat and pancake like egg dish containing onions and potatoes.

Ingredients:
Eggs - 3
Onions  - 100 gm
Potatoes - 175 gm
Butter - 1 tbsp
Cold water - 2 tbsp
Salt and Pepper to taste

Method:

Boil, peel and cube the potatoes into small size.Finely chop onions.Heat butter in a pan, add chopped onions and saute till soft.Add potato cubes and fry for 2 minutes.Beat eggs very thoroughly with salt, pepper and cold water.Pour evenly over onion and potatoes.Cook both sides till done.Serve hot.

Drumstick Mutton Curry

Ingredients:
Mutton - 1 kg
Onions - 400 gm
Drumsticks - 6
Green chillies - 10- 12
Ginger - 50 gm
Garlic - 50 gm
Poppy seeds - 4 tsp
Coriander seeds - 2 tbsp
Cloves - 8
Cardamom - 2
Cinnamon - 3-4 sticks
Red chilli powder - 1 1/2 tbsp
Salt to taste
Turmeric - 1/2 tsp
Oil - 150 gm
Coriander leaves -  small bunch

Method:

Cut mutton into medium size pieces.Finely chop onions and cut drumsticks into 3" pieces.Grind green chillies,ginger, poppy seeds and garlic to make fine paste by adding little water.Heat oil in pressure cooker, add cloves, cardamom and cinnamon. Fry for few seconds.Add chopped onions and saute till soft and brown. Add chilli paste and fry for 1 minute.Add mutton pieces, salt, turmeric, coriander powder and chilli powder. Cook in medium flame for 5 minutes.Add 1 cup of water and close the lid. Cook for 2 whistles.Remove from fire.Let the pressure drops and then check mutton is well cooked then add drumsticks and garam masala.Cook till drumsticks are tender.Lastly add chopped coriander…

Chow chow, Brinjal and Capsicum Curry

Ingredients:
Chow chow - 100 gms
Capsicum - 1
Brinjals - 2
Spring onions - 2-3

Green peas - 1/2 cup
Fenugreek leaves - 1 cup
Ginger garlic paste - 1 tsp
Green chillies -2
Onion - 1
Turmeric - 1/4 tsp
Salt to taste
Red chilli powder - 1 tsp
Cumin seeds - 1/2 tsp
Mustard seeds - 1/4 tsp
Oil - 1-2 tbsp

Method:

Chop all the vegetables into small pieces.Heat oil in kadai, add cumin and mustard seeds and fry till mustard crackles.Add onions, green chillies, ginger garlic paste and fry till onions are soft.Add chow chow, green peas and cook in low flame till half done.Add brinjal, capsicum, salt, turmeric and chilli powder. cook till almost done.Lastly add fenugreek leaves and cook another 5 minutes in low flame.Serve with rice and roti.

Rus Vada

Ingredients:
Rice - 600 gm
Coconut - 1
Jaggery - 25 gm
Salt to taste
Oil for frying

Method:

Wash and dry rice then powder it.Grate the coconut and extract milk by soaking grated coconut in hot water for 5 minutes.Now mix flour, grated jaggery, coconut milk and salt to make soft dough.Divide the dough into lemon size portions. Press them with hands on a greased  plastic sheet or banana leaf to 1/2" thick vada.Deep fry vada's in  oil till golden. Drain the excess oil and serve.

Dry Fruit Pickle

Ingredients:
Dry dates - 200 gm
Dry figs - 200 gm
Raisins - 200 gm(black)
Vinegar - 4 cups
Jaggery - 500 gm
Pepper corn - 1 tbsp
Chilli powder - 1 tbsp
Salt - 1 tbsp

Method:

Soak dates in vinegar overnight. Separate dates from vinegar, remove stones and cut into quarters.Rinse figs and raisins in vinegar, remove seeds from raisins.Boil the remaining vinegar, add jaggery, salt and chilli powder.Boil for some time until jaggery dissolves.Add dry fruits and pepper corn.Boil till it thickens.Switch off the flame and let it cool.Store it in airtight container. Its shelf life is for 2 months.

Spinach Urad Dal

Ingredients:
Urad dal without husk - 1 cup
Spinach - 1 big bunch
Tomatoes - 2
Onion - 1
Green chillies - 4
Garlic cloves - 6
Ginger - 1" piece
Turmeric - 1/2 tsp
Chilli powder - 1/2 tsp
Salt to taste
Ghee - 2 tbsp

For Talimpu:
Ghee - 1 tsp
Asafoetida - a pinch
Fenugreek seeds - 1/2 tsp

Method:

Wash and soak urad dal for one hour. Wash and chop spinach into small pieces.Grind chopped onion, ginger, garlic, green chillies into fine paste.Heat heat ghee in kadai, add ground paste, turmeric, chilli powder and a pinch of asafoetida. fry till ghee begins to get separated.Add chopped tomatoes and  cook for 3 - 4 minutes.Add soaked dal and enough water and close the lid.Cook till dal is tender and soft then add chopped spinach and salt.Cook till spinach well blended with dal.Heat little ghee in a pan, add asafoetida and fenugreek seeds, fry for few seconds.Pour this over dal.Serve with rice or roti.

Orange Pulao

Ingredients:
Rice - 1 cup
Orange juice - 200 ml
Ginger garlic paste - 1 tsp
Green peas - 1/2 cup
Salt to taste
Coconut milk - 1/2 cup
Green chillies - 5-6 (slit)

Method:

Wash the rice and mix with other ingredients.Pressure cook for 2 whistles then switch off the flame.Let the pressure drop then open.Serve hot.

Small Fish Curry with Cucumber

Ingredients:
Small fish - 1 kg
Cucumber - 750 gm
Onions - 250 gm
Green chillies - 6-8
Ginger garlic paste - 1 tbsp 
Turmeric - 1 tsp
Salt to taste
Red chilli powder - 2 tbsp
Coriander powder - 1 tbsp
Garam masala -1/2 tsp
Oil - 100 gms
Curry leaves - few
Coriander leaves -  small bunch

Method:

Cut the head and tail of small fish and wash in turmeric and salt mixed water.Rub little salt and turmeric to fish pieces and keep aside.Finely chop onions and green chillies.Peel and cut cucumber into medium size pieces.Heat oil in thick bottom vessel, add curry leaves, onion and green chillies. Fry till onions are golden brown.Add ginger garlic paste and saute for 1 minute.Add fish pieces, cucumber, salt, turmeric, chilli powder and coriander powder. Cook in medium flame for 5 minutes. Then add water and cook in low flame till pieces are cooked and water is almost absorbed.Lastly add garam masala and coriander leaves and cook another minute.Serve with rice.

Banana Halwa -2

Ingredients:
Ripe bananas - 8 Sugar - 1/2 cup Ghee - 1/2 cup Water - 1 cup Cardamom powder - 1/8 tsp
Method: Peel and cut the bananas and mash it to paste. Add the sugar and water and mix it.Cook in low flame and bring them slowly to the boil, stirring constantly.When some of the water evaporated, pour the ghee very slowly, and stir well till all the ghee is blended.Cook till it does not touch stick to your fingers when pressed between them.remove from heat, add the powdered cardamom and mix well.Transfer to greased plate and cut into pieces.

Eggplant Pakodi

Ingredients:
Big round eggplant - 1
Besan - 150 gms
Turmeric - 1 tsp
Salt - 1 1/2 tsp
Sugar - 1 1/2 tsp
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Asafoetida -  a pinch
Oil for frying

Method:

Cut the eggplant into thin slices and smear them with little turmeric and salt so the taste of eggplant remains.Make the batter with besan and other ingredients by adding sufficient water to make medium thick consistency.Dip the eggplant pieces in the batter and deep fry them in hot oil till golden brown.Serve hot.

Guacamole (Mexican dish)

Ingredients:
Ripe Avocados - 2
Onion - 1 (small and finely chopped)
Garlic paste with pinch of salt - 1 tsp
Lime juice - 2 tsp
Green chilli- 1 (chopped)
Coriander leaves - 1 tbsp (chopped)
Salt and fresh pepper to taste

Method:

Halve the avocados. Remove the stones, scoop the flesh out with a spoon.Place in a bowl, drizzle in the lime juice and mash till smooth.Add the onion, garlic, chilli, coriander leaves, salt and pepper.Chill for 30 minutes before serving as a dip.