my veggie world

Plantain stem spiced with mustard

2010-10-12T02:20:00.007-04:00

Tender Plantain Stem is cut into disks and then these disks are finely chopped into bite size pieces before cooking.These pieces are added to diluted buttermilk until cooking time to avoid any discoloration.Plantain stem can be used to prepare stir-fries and raita.

Image courtesy:Subbuskitchen

Ingredients:

1 cup chopped plantain stem

1 tbsp thick tamarind juice

1/4 tsp turmeric

Salt to taste

for seasoning,

1 tbsp oil

1 tsp urad Dal

1 tsp mustard seeds

1/4 tsp asfoetida

Method:

Boil the chopped plantain stem pieces in water just until cooked but not mushy and soft.Drain off any extra water.
In a wide vessel,heat oil and add the ingredients for seasoning.Add hing/asfoetida after the lentil turns golden brown.
Add turmeric and cooked plantain stem pieces.
Add thick tamarind paste and stir.Add salt to taste.
Serve hot with rice

Paneer Butter Masala

2010-01-26T09:50:00.006-05:00

This rich creamy curry is a fave in my house. I made a note of this recipe from Nita Mehta's Paneer book .
Making this is very easy and hardly takes any time.
Ingredients:

1 medium sized onion
small piece of ginger about 1/4 tsp when grated
1 flake garlic
2 big tomatoes
1/2 block paneer(125 gm)
4-5 cashew kernels crushed to a coarse powder
1/2 cup milk
1/2 tsp sugar
salt to taste
pinch of kasuri methi leaves
1 tsp red chilli powder
1/4 tsp garam masala powder
1/4 tsp corainder powder
pinch of cumin powder
1/2 big capsicum or 1 small capsicum sliced into rings
2 green chillies slit
1 small onion sliced into rings

Method:

Grind onion ginger garlic to a paste without adding water.
Grind the tomatoes to make puree.
Heat 1 tbsp oil and fry the onion paste till cooked but not brown.
Add the coarse cashew powder,coriander powder,cumin powder,crushed kasuri methi,garam masala powder,red chilli powder and saute for a minute.
Add half cup milk and cook till the mixture thickens.
Add sugar.
Add the tomato puree/paste.If using canned tomato paste add about 2 tsps.
Cook till the raw smell disappears and tomato puree is all cooked.Add salt to taste.
Now keep this gravy off the heat.
In a separate pan heat about 1 tsp butter or just as needed to fry. Add sliced capsicum/green pepper,onion rings and slit green chillies. Once onions and capsicum are cooked add these to the gravy. In the same pan fry half of the paneer cubes till light brown just so that they dont crumble in the gravy.
Add the remaining half cubes just as is.
Stir everything gently and keep the gravy on low flame for 10 mins .Now Rich and creamy Paneer Butter Masala is ready to serve .

Pindi Pulihara

2010-01-08T11:04:00.004-05:00

Happy new Year to all the readers of my blog!
The recipe I am sharing here today is a classic my mother makes.She usually makes this for any occasions ,picnic,travel and when we have friends over.My mom makes this very often.It is quick and can be made in less than 20 min.To make Pindi Pulihara you need
1 cup ground rice

Wash the rice and let it dry in the sun .Grind to a coarse powder.Alternately even unwashed rice can also be ground to a coarse powder.
1.25 cups water
1 tbsp oil
1 lemon sized tamarind ball
1 fistful of raw peanuts
1 tbsp each Channa Dal and urad Dal
1 tsp brown mustard seeds
¼ tsp cumin seeds
¾ dry red chillies teared to small pieces or whole
4/5 slit fresh green chillies
2/3 sprigs curry leaves
¼ tsp turmeric
Dash of asfoetida or as desired
Method:
To make pulihara,first take a wide kadai and add 1.25 cups of water.Bring the water to boil and add 1 tsp oil to this water.Now,slowly rice rava with one one hand to the water and use other hand to constantly sir the rava in the water till you finish all the rava.Then stir one more time and cover.Let it cook.In about 5-10 mins the rava will be ready.Make sure the rava looks grainier and not like paste.If not let cook couple more Min's till it looks grainier.Stir and take off the heat.This cooked rava is called pindi.
Meanwhile ,take the lemon sized tamarind and add hot water to it.When cool extract the pulp and cook it to make it thicker.Add this to the cooked rava.
Now in a small pan,add a table spoon oil and fry the raw peanuts.add these without oil to the cooked rava.In the same oil add the remaining ingredients Channa dal,urad dal.Let the dal become light brown.Now add dry red chillies,mustard,cumin seeds and fry till the dals turn red and mustard starts popping.It is now time to add turmeric,asfoetida,slit green chillies and curry leaves.Stir once and add these to the cooked rava.Add salt to taste and mix all the ingredients.Pindi pulihara is now ready to serve and can be stored up to 2 days in cold weather.

Salted Crackers

2009-08-06T11:10:00.005-04:00

These crackers will be great for a tea time snack or just to munch on.I made these for my daughter.

1 cup all purpose flour

1 tbsp butter or ghee

salt as per taste

ajwain seeds or cumin seeds(optional)

Method:

Take all purpose flour in a bowl and add ajwain or cumin seeds and salt.Also add melted butter or ghee. Knead to a dough using little water or as needed.Take out small balls of the dough roll them out like a chapati. Cut out circles using a milk can lid or use any desired cookie cutters.Make holes with a fork and bake them in the oven at 350F for 20 Min's or till golden brown.

Home made Amchur Powder

2009-06-22T09:42:00.005-04:00

When right mangoes are in season my Mom makes this amchur powder and stores it for us.when ever we visit her during the rest of the year we bring back a big packet of this with us.
We use this in just about anything and everything that needs mango and things that need a tangy taste.This is one very useful ways that worked out for us to use the mango crop every year in my parent's house.

To make this,it takes some time but it is really worth it.

When u have right ,firm,sour mangoes in season, take a few,wash,dry and peel them after cutting the stalk.
Grate the mango and dry it in the hot sun for 3-4 days or till you feel it very dry and no moisture left out.
Store it just as it is or grind it once for a more finer constituency.It can be stored for more than a year.

We use it to make many things like mango rice or mamidikaya pulihara,mango dal or mamidikaya pappu,coconut-mango chutney,moong dal-mango chutney to name a few.I also use this a substitute for tamarind in many recipes.

Green Peas Masala sans Onion & Garlic

2009-06-22T08:19:00.012-04:00

I made this green peas masala curry for lunch to along with rotis .With the fresh ripe tomatoes and very little spices used it was just prefect with very minimal ingredients.

Ingredients:

3 medium tomatoes

2 cups fresh or frozen green peas

2 cloves or a pinch of clove powder

1 pinch of dried fenugreek leaves or kasuri methi (optional)
salt ,sugar and red chilly powder as desired to taste

1 pinch of garam masala powder(optional)

1/4 tsp of cumin seeds

1 tbsp of oil

1 tsp of almond powder

Method:

Heat 1 tbsp oil in a pan.Add 1/4 tsp of cumin seeds,let them splutter.
Add 2 cloves or a pinch of clove powder.
Add finely chopped tomatoes.
Add salt according to taste and about 1/4tsp of sugar.
Let the tomatoes cook.
Once the tomatoes are cooked,add a pinch of kasuri methi leaves crushed between palm of your hand.
Also add a pinch of garam masala and red chilly powder according to your taste.Stir everything together.
Stir in green peas.
Add a cup of milk and let the gravy cook till it thickens.
Stir in almond powder to enhance the taste.

Oatmeal Carrot Cookies

2009-05-12T12:39:00.004-04:00

I made this cookies with my daughter today.They turned out great and she liked them,the best part of our effort.

To make these cookies I used,

1 cup of oatmeal( I pulsed some quick cooking oats in blender)

1 tbsp of all purpose flour

1/4 cup of softened butter

1/2 tsp of baking powder

1/2 tsp of baking soda

2 carrots grated

1 large egg

1 cup of sugar

Method:

Heat oven to 350F.

In a bowl,add oatmeal,flour,baking powder,and baking soda.Stir and keep aside.

In another bowl,cream together butter and sugar.Beat egg till fluffy n another bowl and add to the creamed butter and sugar.Now add grated carrots and all the dry ingredients.Stir to form dough.

Grease cookie sheets and drop batter by spoonfuls about two inches apart.

Bake at 350F for 7 -8 minutes or till the cookies turn golden brown.Take out of oven and enjoy warm soft cookies.

Kulfi

2008-11-02T23:25:00.003-05:00

I made this kulfi for my daughter’s third birthday party earlier this week and all of my friends and kids liked it.So here I am posting the recipe.I made about 60 such kulfi ’s using small paper cups and craft sticks.
Ingredients:
1 tin sweetened condensed milk
Heavy whipping cream 1.25 cups
(I measured whipping cream in empty condensed milk can)
1 tbsp MTR Badam feast powder
(alternately saffron,crushed elaichi and other preferred falorings can be added)
1/2 envelope gelatin dissolved in lukewarm water
(alternately ,fruit pectin or china grass can also be used)
crushed unsalted nuts as desired
Method:
Fold in condensed milk,whipping cream in a blender and mix just until combined.Add dissolved gelatin,badam feast powder or choice of flavor and desired nuts.Just stir the mixture gently once and pour into paper cups.Insert a craft stic in the centre.Freeze for 4-5 hours or until it is set firm like icecream.To serve gently tear the paper cup from top and peel off to the bottom.
Enjoy creamy kulfi.

Stuffed Potato Bajji

2008-08-08T16:05:00.007-04:00

To make these stuffed potato bajjis,baby potatoes are the best pick.

Ingredients:

10 baby potatoes

Oil for frying

1/4 cup besan

1 tablespoon rice flour

baking soda

For stuffing

2-3 dry chillies

1 garlic pod

1/4 cumin

Salt

Method

1. Make a coarse powder of all ingredients given under stuffing adding a pinch of salt.

2. Make a thin batter of pancake batter consistency,using besan or chick pea flour, rice flour,pinch of baking soda,and a pinch of red chilly powder is desired.

3. Pressure cook potatoes in lightly salted water if desired.

4. Adjust salt as there is salt already in the stuffing and the coating batter.

5. Peel and slit the potatoes either sides making sure both the slits are perpendicular to each other.carefully stuff with the prepared stuffing powder.dip the stuffed potato in the prepared batter for coating.

6. Deep fry till the potato looks golden on all sides.

7. Slice the potato into halves and drizzle some lemon juice and enjoy with chopped onions if desired.

Happy Varalakshmi Vratham

2008-08-06T20:42:00.005-04:00

Hi all

August is month of festivals and every friday is very auspscious for all women in India.With many pujas and festivals coming after this.Lets start our season with varalakshmi puja.I wish all my fellow bloggers happy varalakshmi vratham.I pray varalakshmi to give all the happiness for everybody and bless us with wealth,happiness and prosperous year ahead.

Enjoy

Vegetable Biryani

2008-08-06T19:12:00.012-04:00

Vegetable biryani has been my alltime favourite whether its for a get together or family time whatever it is, I prefer biryani because of the aroma it creates.Thanks to Sudha my cousin who shared her recipe.

Ingredients

Basmati Rice 5 rice cooker cups

Dry Masala

Bay leaves 5

Cloves 3

Elaichi 2

Shahjeera 1 spoon

Oil 5 tablespoon

Vegetables

Beans

Carrot

Peas

Potato

For Masala

Ginger 1 inch

Garlic 5 pods

Green chilli 7-8 depends on your spice levels

Mint 15-20 leaves

Coriander 3-4 sprigs

Cinnamon 1/2 inch

Cloves 3

Elaichi 2

Method
1.Grind wet masala into fine paste.
2.Heat oil in a wide vessel and add elaichi,bay leaves,cinnamon , cloves fry them and keep them aside.
3.In the same oil add masala paste and fry it until its golden brown
4.Add vegetables one by one , first add beans and potato as they need longer time to fry , slowly add rest of them and cook for 5mins until they change their color
5.Add pudina and curd and wait until they are fried.
6.Add rice and let it get coated with masala and oil mixing them properly and allow it cook for a min or two
7.transfer all these contents into rice cooker , add salt according to taste.Add bayleaves and rest of the fried masalas in the rice.
8. Fill the rice cooker with water in 1:2 ratio and cook

Moong Dal Laddu/Pesara Sunni

2008-07-03T10:55:00.005-04:00

This is my sister's recipe learnt from her motherinlaw.Its easy to make and also comes out good.

For this we need :

Moong dal 1 cup

Rice 2 teaspoons

Sugar 1 cup

Elaichi Powder a pinch

Ghee 1/2 cup

Roast moong dal and rice in a kadai on low heat until they turn golden brown.

Leave them aside until they are at around room temperature and grind them into powder.

Grind sugar separately into powder along with elaichi pods if you do not have elaichi powder.

Meanwhile we can heat ghee until its transparent and liquid in consistency on low heat.

Mix all dry ingredients in a bowl and add ghee slowly checking if it is enough to make round balls.Leave them aside for few minutes for the ghee to settle down.

We can use urad dal also instead of moong dal with the same proportions.

My Cousin's Mixed Vegetable Curry

2008-06-25T19:54:00.007-04:00

Its been a long break from blogging for me.For some time,it was because of some problems with our laptop and then because of my long vacation .I am in my hometown Vizag now having a nice time with family and hope to resume blogging from first week of august.Meanwhile,my cousin ,Sudha,who is an excellent cook is interested in contributing some of her recipes.

Mixed vegetable curry in my cousin Sudha's words,

Ingredients :
Potatoes 4-5

Tomatoes 2

Peas & Carrots 1 cup

Onion 1

Green Mirchi 5

Coriander 2-3 strands for garnishing

Mint Few leaves

Curry leaves 1 strand

Coriander powder 1tsp

Mirchi powder 1 tsp

Turmeric 1/2 tsp

Salt To taste

Mustard seeds 1tsp

Cumin seeds 1/2tsp

Procedure:
Add oil to frying pan and then add mustard and cumin seeds for seasoning. After the mustard seeds splutter add finely chopped onions to it and fry them until the onions turn slightly brown. Then add coriander powder, turmeric,tomatoes and fry for 1 minute. Then add all the veggies of your choice potatoes,peas,carrots etc and also add cut green mirchi, few mint leaves , curry leaves and salt to taste. Add water to the curry and cook it until all the veggies are done. Put some chopped coriander for garnishing. Your mixed veg curry is ready to eat with white rice, chapathi or pulao.

bell pepper curry

2008-04-04T18:41:00.008-04:00

Everybody loves mirch bajji in Andhra with a little variations based on the districts.I have my own version of bell pepper in a bajji like flavour.For this I used light green peppers in the grocery store not the regular peppers.This makes the curry more tasty as the skin is not that thick like the regular peppers and curry doesn't become live a gravy.

To prepare this we need 2 light green peppers which are long and cut into pieces

1 tablespoon ajwain seeds

chilli powder

salt

oil

turmeric

1.5 teaspoons chick pea flour

Procedure:

Add oil in a kadai and add ajwain seeds and wait for them to splutter.Then add these peppers along with salt and turmeric powder.cover with a lid and dont stir too much ,you might end up having a paste like curry.After it cooks add chilli powder and a little chick pea flour/besan to it and let it cook for sometime.This can be served with chapathi or rice when hot and enjoy the flavour of mirchi bajji.

Alternatively you can try adding roasted sesame seeds and jeera powder as well to create a different flavour.

Chutney Podi

2008-03-31T10:22:00.005-04:00

Chutney Podi/Idly podi can be used with any tiffin.Usually I use it with idly or dosa because it is loaded with lentils and very good protein food for my kid.She loves it with ghee.recipe is as given below

Urad dal 1cup

fenugreek 1teaspoon

Red Chilli 1 cup

Channa Dal 1cup

Fried gram just a few 1 spoon

Dry roast all ingredients until they turn a little brown and grind all of these into a fine grind powder.Serve it with ghee and enjoy

Pesara avakaya

2008-03-06T15:33:00.005-05:00

It’s been a while since I posted any recipes in blog these days. One of the reasons was because I was busy with my sister for the past few days with the entire sister talk, going around,taking care of kids, with little cooking and of course some was shopping too. I met my sister atleast after two and half years as both of us were not in the same country for all these days.So, there was so much for us to talk, laugh, share, fight and enjoy all the fun. I am very lucky to have such a nice sister. We are only two sisters and with no boys in the house we don’t know how it would have been if we had a brother.But, may be I strongly feel we wouldn’t have had that intimacy and fun as we sisters had.

Today I’ll be sharing some recipes which my sister made. About my recipe here , I feel my mom makes the best Andhra pickles on this earth. One of her all time famous pickles is this pesara avakaya.All these years being in US, I missed my moms pickles. But after my sister came to visit me, she brought back those good old days by replicating the pickle exactly with my mom’s taste. To our surprise it was the first time even she made this pickle. I will say, any pickle lover should taste this pesara avakaya.It is just so heavenly that you cannot stop eating it until the pickle is over. This has been our family favorite for many years.

As making this pickle is very easy, we make this in very small quantities each time we make so that it has that fresh taste every time.

To make this pickle

1 raw mango chopped into bite size pieces
2 cups moong dal powder (My mom usually sun dries for a day or two. But as we could not dry them in sun ,we dry roasted the dal and powdered it.)
1 cup red chilli powder
¾ cup salt
1 tsp mustard powder

Method:

Mix all these ingredients with little oil and keep it covered for a day. After a day, season it by frying a table spoon of mustard seems.2-3 dry red chilies broken into small pieces and hing to taste in a table spoon of hot oil.

Vegetable Pongal

2008-02-11T15:22:00.002-05:00

I usually make this vegetable pongal for our weekend brunch as it is a power packed one pot meal that satisfies everything we usually have in a full course meal.It has lentils,vegetables ,spice seasoning and most importantly our staple food ,rice.

To make this vegetable pongal,

Take equal measure of rice and split mung lentil(or can be increased or decreased according to taste)
Roast dal and rice in a tsp of ghee ,cook till soft.
In a deep,wide pan,heat a tsp of ghee and saute 1/2 tsp each of mustard and cumin,till mustard seeds pop.Add leaves from a sprig of curry leaf.Saute.
Add choice of vegetables like chopped carrot,beans,green peas.Tomato can also be used.
Add finely chopped green chilly,saltand pepper to taste.
Cover and cook till veggies are soft and tender.Sprinkle water if needed.
When done,gently stir in cooked lentil-rice mixture.Stir.
Add fried cashewnuts and few cilantro sprigs finely chopped.Serve with yogurt or any other choice of accompainment.

As suggested by Latha of masala magic,I am sending this vegetable pongal to Suganya's WBB - Healthy Eats and Meeta's Monthly mingle - One dish dinners.

Thank you Latha.

Grits Idly

2008-02-10T21:47:00.001-05:00

Grits is made by finely grinding corn kernels that are dried and hulled.More information about grits can be found here.I have been using this grits to make idlies like rav idly.It has now become a part of my common breakfast menu these days.

To make these idlies,

Dry roast grits till nice aroma comes and grits turn to very light golden colour.
Remove from heat and add desired amount of grated carrot and finely chopped beans.Few sprigs of cilantro finely chopped can also be stirred in.
Add and stir yogurt to this mixture just enough to make the batter thin like a cake batter.
In a pan,heat a tsp of ghee,add a tsp of cashewnuts and/or peanuts and fry them till golden.Then,add half tsp each of mustard and cumin and let mustard seeds pop.
Add this to the mixture.Add salt to taste,stir and leave it overnight so that the mixture is ready to make idlies the next day morning.
Make idlies as usual and serve with any chutney.

Aritikaya Bajji(Plantain Bajjis)

2008-02-07T22:39:00.000-05:00

Assorted Bajjis,Muri mixture(bhel puri) and Spiced raw mango slices.These are the street foods that come into mind when I think of my very own native vizag beach. Ask any vizagite and the first thing they miss apart from their family and friends is these street foods.Even I am one among them.No wonder everytime I visit vizag now,I visit beach only to have these street foods. How ever much we try to replicate the taste,it is only an effort but not the exact one.One such effort I made in the recent times is this aritikaya(plantain) bajjis stuffed with onions

Bajjis are a deep fried snack where vegetables most commonly such as onion,potato,plantain,eggplant,ridge gourd are cut into thin round discs and are dipped in little spiced chickpea - rice flour combined batter.Other veggies and greens like cauliflower ,cabbage and spinach are also commonly used.

To make the ones I made ,

Ingredients:

1.5 cup chick pea flour(besan/senagapindi)

1/2 cup rice flour

1 tsp red chilly powder

1/2 tsp salt

1/2 tsp carom seeds roughly crushed(cumin also can be used)

Pinch of baking soda

1 medium sized plantain peeled and cut into round discs

To make the batter,mix all the dry ingredients,add water little by little while stirring until the batter reaches thin pan cake batter consistency.

To make bajjis,heat 1 cup or enough oil to deep fry in a pan.Dip plantain circles in the batter to coat both sides then gently drop into hot oil.Repeat in batches for the remaining discs .Deep fry in medium flame,till golden on both sides.Drain on to a paper towel and bajjis are ready to stuff.Can be had just as it is with any pickle like avakaya.

For the stuffing, dry roast one tsp raw peanuts.Let cool and crush corasely with hand.Finely chop half of a medium onion.Add a pinch of salt,chilly powder and 2 tsps lemon juice.Also add one or two cilantro sprigs finely chopped .Let this stand for a minute.

While the bajjis are still warm,make a slit and stuff with the prepared onion mixture.

Spinach and corn fritters

2008-01-25T19:03:00.000-05:00

I had a big packet of corn meal lying in my pantry from long time.Corn meal is new to me and I had no clue what to cook.Finally,I found few ways to use my corn meal stock.One of them is these Spinach - corn fritters.To make these fritters,I used

Ingredients:

! cup cleaned washed and chopped spinach

1/2 cup sweet corn kernels

1 medium onion chopped fine

2-3 cilantro sprigs chopped fine

1/2 tsp fresh grated ginger

1/2 tsp red chilly powder

pinch of garam masala powder

salt to taste

pinch of baking soda

1 tbsp yogurt

1 .5 cup corn meal

1/2 cup all purpose flour

Method:

Mix all dry ingredients - flours,salt,chilly powder,masala,baking soda.
Add chopped veggies - ginger,spinach,onion,corn
Add yogurt - stir
Add needed water to make dough thick enough to drop into hot oil with a spoon.
Heat oil about 1 cup or enough to deep fry
Add small balls of batter with a spoon.Deep fry till golden brown on both sides.
Drain onto a paper towel and serve hot or warm

Spicy onion paste stuffed in baby eggplants

2008-01-11T14:09:00.000-05:00

Ingredients:

1/2 medium onion chopped roughly

1/2 tsp cumin seeds

1/2 tsp red chilly powder

salt to taste(about 1/4 tsp)

1 tbsp oil

5-6 baby eggplants

Method:

Grind chopped onion along with salt,cumin,red chilly powder to a paste.
Slit baby brinjals in'+' Shape keeping the stalk intact.
stuff the slit part with the onion paste.
Heat a pan with 1 tbsp oil,add stuffed eggplants,cover and cook till eggplants are soft on a low flame and keep stirring in between.
Serve with cooked rice

Garlic Rice

2008-01-09T13:04:00.000-05:00

About two months back when we were moving to a new house ,one of my friend Ashwini has made this garlic rice for us and sent it home.I liked it and made this with my own adaptations.My frined did not add coconut paste and grated carrot.This rice can be made even with left over rice.To make this rice,

Ingredients:

Grind to a paste:

2 tsps grated coconut

1/4 tsp cumin

2 green chillies

For popu/tempering:

5-6 cashew pieces

3 or 4 garlic flakes finely chopped

1/2 tsp mustard seeds

1/4 tsp cumin seeds

1/2 tsp urad dal

Other ingredients:

1 cup cooked rice

1 baby carrot grated

Method:

In a pan,add and fry all the popu/tempering ingredients till garlic,cashew and dal are golden brown.
Add ground paste and fry for a minute.
Add grated carrot and stir.
Add cooked rice and stir.
Season with salt and serve with yogurt.

I am sending this as my entry for "Think Spice - Think Garlic" event hosted by Sunita.

Vankaya Bangaladumpa kura(Brinjal -Potato Curry)

2008-01-08T14:36:00.000-05:00

Back in my home,my Mom used to make these kind of thick curries very often for our everyday meals. These kind of curries are quick to make,tasty and the best part ,use very less oil compared to stir fires .Stir-fries were just not so often .It is just the same even now in my Mom's place.

To make this curry,

In a pan add and toast popu.
Add peeled and cubed medium sized potato and about 6 baby brinjals - washed,wipe dried and chopped onto chunks.
Add salt to taste and a pinch of turmeric.Stir and let cook for 2 Min's.
Now,add 1/2 cup of tamarind juice. Alternately,add thick tamarind paste after the brinjal and potato are cooked tender.
Crush together 1/4 Th tsp of grated ginger and 2 green chillies finely chopped.
Add this paste to the cooked veggies.
Stir and let the curry remain on heat for 2 Min's on low flame
Remove from heat and serve hot with rice.

Majjiga Pulusu(Bottlegourd and tomato in Spiced Buttermilk)

2008-01-08T12:25:00.000-05:00

Majjiga Pulusu or Buttermilk stew is a kind of stew where vegetables or greens are cooked in buttermilk,seasoned and then thickened a little bit.My favorite is always the one with greens.My mom makes this with buttermilk or even with fresh coconut milk.Given a chance,I would prefer the coconut milk one.For today,I am posting here a different version of this majjiga pulusu which my mother-in law and my sis-in law make usually.Today I used bottle gourd and tomato to make in my majjiga pulusu.This is one is equally tasty.So,here we go down the recipe.

Ingrdients:

Grind to a paste:

1 tbsp grated coconut

1/4 tsp grated ginger

3 green chiliies

1/4 tsp coriander seeds

1/4 tsp cumin seeds

1 tsp rice+ 1 tsp chana dal(soaked in water for atleast 30 mins and water drained out)

for the stew:

1 cup thick beaten curd

choice of veggies/greens .

Salt to season

Popu ->1/2 tsp mustard,cumin and 2 red chillies fried in a tsp of oil with a dash of asfoetida for flavor.

Method:

1.Boil veggies in salted water.

2.Add beaten curd.

3.Add ground paste.

4.Boil for 2 Min's

Add popu,stir and serve with rice.

Desi Style Oven Roasted Veggies

2008-01-04T14:25:00.000-05:00

I tried my own version of roasted veggies to make a combo for phulkas today.And they came out more than delicious and very tasty . I chose veggies like zucchini,potato,carrot,beans,bell pepper,tomato and onion. I made it desi by adding our very own authentic spice powders like pav bhaji masala and garam masala unlike the regular orgenao and rosemary to season the veggies.Peel and chop carrots and potato into chunks.Slice onion .Trim and chop beans and zucchini.Chop tomato and bell pepper.In a bowl,add 1 tsp olive oil,salt,red chilly flakes,1 pinch pav bhaji masala,1 flake garlic finely chopped,1 pinch garam masala.Mix everything and stir in all the the veggies and toss them gently until masala coats them.Preheat oven at 400F and bake for 20 Min's or till done stirring in between.I liked the nice aroma that came as soon as I took them off from oven. It was a great healthy combo for phulkas.

Funny cake

2008-01-02T14:48:00.000-05:00

I made this cake for new year's eve for my daughter who loves to cut cakes. I wanted to make a 3-D teddy bear cake but finally it turned out to be a funny pink snowman. Better luck next time.But my daughter liked the cake and she enjoyed cutting it. I wish and hope you all have a great year ahead.

Methi Dal Paratha

2007-12-21T22:06:00.000-05:00

I made these methi dal parathas the other day for my two year old daughter who likes to eat food that is easy for her to hold and non sticky.She usually prefers food like dosa,chapati etc and hates pastes.So,I came up with these attractive parathas for her.
I made methi dal.Took about three scoops of dal and added whole wheat flour just enough to make pliable dough for paratha,sprinkling water when needed. Rolled out parathas and used airplane,apple,butterfly and star shaped cookie cutters for these shapes . Heat tava and smear oil if desired , roast the parathas in batches on both sides for 2 Min's each or till brown spots appear on both sides. I think this can be a great menu for kids lunch boxes.

Assorted Eggless Sugar Cookies

2007-12-20T13:29:00.000-05:00

I used simple cookie dough last night and made three different varieties - sugar dusted stars,jam thumbprints and caramel glazed flowers (out of them already) . I made simple cookie dough and with three forth batter I rolled out and cut 2 different shapes.The remaining one forth batter I used to make jam thumbprints. For the cookie dough,

Ingredients:

2 cups all purpose flour

1.5 cups sugar

1/2 cup butter softened

1 tsp vanilla

1 tbsp plain yogurt/curd

1 tbsp whipping cream/cool whip

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

To make the dough,In a mixing bowl,blend butter with a fork till fluffy. Add sugar half cup at a time and blend until smooth creamy consistency arrives.Add vanilla ,yogurt,whipping cream and blend again till everything mixes together. In another bowl,sieve together flour,salt,baking powder and baking soda. Add this mixture 1 tbsp at a time into the butter mixture and blend until it forms a soft dough.Cover and refrigerate for at least 30 Min's and not more than 3hrs. After 30 Min's take out the dough and divide into 2 parts.

Preheat oven to 375F.

On a lightly floured surface,roll out one part of dough to half inch thick.

For the sugar dusted stars :

Cut out stars using star shaped cookie cutter. re-roll the left over scrap and cut out stars again.

For the caramel glazed flowers :

Cut out flowers using flower shaped cookie cutter.re-roll the left over scrap and cut out flowers again.

For the jam thumb prints :

Make small balls out of cookie dough and make a dent in the centre with the thumb finger.Fill the dent with desired jam or preserves.

Bake at 375F for about 7-8 Min's. Take out and dust the stars with icing sugar .

For the caramel ,I used store bought caramel bits.Melt them in microwave for 30 secs and add 1 tsp milk,stir and microwave for another 5 secs .Dip the cookies into this sauce and take them out.Let them dry for some time.

My family liked caramel ones and they are already over.I am sending these cookies as my contribution for Susan's Eat Cristmas Cookies .

Cinnamon Glazed Almonds

2007-12-17T17:13:00.000-05:00

I first tasted these deadly,warm addictive tasty nuts in a nuts shop in the mall.Ever since its been routine for me to shop holding a cone of warm nuts every time I visit the place.These nuts are just so heavenly and today I am here trying my own method of these nuts and they came out equally tasty. I don't know the original method and wished I could.But I am glad I could make equally tasty ones.

As it was the first time I was trying I didn't want to go for a large amount.So,I used a fistful of almonds,2 tbsp sugar,1 tsp softened butter,1/2 tsp cinnamon and 2 tsp water.
In a dry pan,toast almonds and keep aside.In the same pan,add sugar and butter and keep stirring on low flame until it forms a caramel glaze. Add cinnamon and stir ,add 2 tsp water.Stir and when this mixture forms bubbles,add toasted almonds.Stir and take onto a plate covered with aluminum foil. If nuts stick together separate them using hands.
This is my entry for click event of Jai and Bee for the month of December.

Also,This will be my second entry for Sunita's " Think Spice - Think Cinnamon "

Cone Cake (or) Cake in an Ice Cream cone

2007-12-14T23:07:00.000-05:00

I was always fascinated by those cone cakes we used to get in India in almost every bakery. I was thinking of making these cakes from long time and finally the day has come.

I used store bought cake mix to make cake and made the cake batter as per the package instructions.Then filled empty ice cream cones with cake batter till almost full and leaving about 1"space at the top so that cake fluffs up like ice cream stuffed in a cone and placed these cones in a muffin pan , baked for 40 Min's or until knife inserted in the centre of a cake comes out clean. While baking, batter may spill out for some cones.But after cones are fully baked, just take off those extra cake spills .The cone will still be nice and firm.For the icing,I used butter cream icing omitting shortening.If using shortening like Crisco,instead of 1 cup butter use 1/2 cup butter and 1/2 cup shortening.( I would recommend using shortening)

1 cup unsalted butter softened

4 cups icing sugar

1 tsp vanilla

1 tsp milk (to make medium consistency icing)

To prepare icing,Beat butter until fluffy. Add vanilla and beat sugar adding one cup at a time while scrapping the edges of bowl in between.Add 1 tsp milk in between for easier flow.Take 1 cup icing in a bowl and add desired colour with a new tooth pick.Do not use the same tooth pick again in the colour bottle.Use a new tooth pick each and every time for each colour .

To ice the cakes,let them cool completely.

Take a strong zip top bag ,drop desired tip into one edge cut the edge of the bag and pump out the icing after frosting the cakes with desired colour.

Note:Does anybody know if shortening is available in India and what it is called or else can somebody share any other icing recipe which doesn't need shortening.

Home tip from Mom to Moms:If your kids spill cream on carpet gently take off the cream with a spoon or knife first.Then,sprinkle "Windex" on tissue paper and dab on the stain in batches .It worked for me - no stain no blot.

Palmiers

2007-12-14T22:40:00.001-05:00

Craving for some fresh home made easy biscuits/cookies,then this is the one.Making these Palmier's hardly takes time.To make these Palmier's,I used one packet puff pastry sheet,1.5 cups of sugar and 1 cups of mixed nuts (Almond,Pistachio,Cashew) powdered.

To make Palmier's, thaw puff pastry sheet at room temperature for 20 Min's.Preheat oven to 400F.On a dry hard surface like counter top, generously sprinkle half of powdered nuts and sugar and roll out puff pastry sheet to form a rectangle,and sprinkle remaining powders on rolled out sheet .Now,fold the sheet as shown in the picture below,cut into equal size pieces and gently press each piece with your palm. Bake for 7-8 Min's or until golden brown. turn over and bake again until golden. When still warm sprinkle sugar on these palmier's.

Picture courtesy From here

Italian Doughnuts

2007-12-03T22:29:00.000-05:00

This recipe is from Giada De Laurentiis 's show Everyday Italian from Food Network . I like Giada's show . I have tried few of her desserts and they all have come out good.I have few more ones bookmarked in my to try list. One such trial for me is this Italian doughnuts. When I saw this in her show I felt that these are fool proof and are just definitely going to come out good and today after making I am here telling that these doughnuts were really awesome and very tasty and I'll keep making them.All we need to do is cut out pizza dough into doughnut's,deep fry and add your choice of topping.The original recipe can be found here .

My recipe is here:

Ingredients:

Prepared pizza dough

To make pizza dough:

1 cup flour

1/2 envelope dry yeast

1 pinch salt

1 tbsp olive oil

1/2 cup warm water(normal water microwaved for 30 secs)

Mix all the dry ingredients and then with just enough water ,knead the flour to a hard dough.Sprinkle olive oil on top and gently knead again and cover until the batter rises(approximately one hour).

olive oil for frying(or any oil)

1/2 cup sugar

1.5 tsp ground cinnamon

To make Italian doughnuts,

Take half of the dough and roll out the dough on a lightly floured surface to 1/2-inch thickness.

Instead of making the regular donut shapes I preferred to cut out using heart shaped cookie cutter and made doughnut hearts.Gather the dough scraps and re-roll to cut out more doughnuts.

Whisk the sugar and cinnamon in a medium bowl to blend. Set the cinnamon-sugar aside.

Giada says using olive oil to fry these doughnuts gives authentic Italian taste.So,even I used olive oil to fry my doughnuts. When the oil is hot, working in batches, fry the doughnuts until they puff but are still pale, about 45 seconds per side. Using a slotted spoon, transfer the doughnuts to paper towels to drain. Cool slightly. While the doughnuts are still warm, add to the bowl with cinnamon-sugar and generously coat each 2 times with the cinnamon-sugar. Serve warm.

I am sending this as my contribution for the event "Think Spice - Think Cinnamon" hosted by Sunita of Sunita's World.

Stuffed Ridge gourd

2007-12-03T22:16:00.000-05:00

Ridge gourd is one of my favourite veggies. Ridge gourd chutney is my first preferred choice to me. This stuffed ridge gourd is very easy to make .To make this ,take a ridge gourd , peel and cut into 3 "inches(approximately each piece long enough with fore finger of hand ) .For the stuffing,take a medium sized onion,peel and roughly chop and grind along with salt , 1/2 tsp cumin and 1/2 tsp red chilly powder into a coarse paste.Stuff this into already slit and cur ridge gourd pieces. In a pan,add a tsp oil and add these stuffed ridge gourd pieces.Cover and cook until veggies are cooked ,tender and dry stirring in between. Serve with rice.

Methi - Tomato Dal

2007-12-03T21:56:00.001-05:00

I believe toor dal is an everyday ingredient in many Indian Kitchens like mine too. One classic combo made ou of almost any greens. Today it was methi's turn in my kitchen as fresh methi leaves were stocked up in my fridge. I am sending this as my entry for JFI - Toor Dal hosted by Linda . JFI is the event originated by Indira of Mahanandi.

To make methi - tomato dal,pressure cook toor dal and methi leaves together or separate:

In a pan,do the popu or tadka and then add 1 medium sized tomato finely chopped,salt and turmeric and let cook till tomato is tender and cooked.Now,add cooked dal and methi leaves,stir and let cook. Add 1/4 tsp of red chilly powder,stir and let cook for few more Min's until dal thickens. Take off from heat and serve hot with rice.

Trifle from Namratha's Blog

2007-12-03T18:15:00.000-05:00

We just cannot resist to taste or try some foods when they are appealing to our eyes and just can't take off eyes from them until we taste it. One such food for me was this trifle Namratha,one of my blog friends made for Diwali this year.

The original recipe is here,from Namratha's blog.I used store bought cake while making this .

Carrot Halwa in Microwave

2007-11-28T09:22:00.000-05:00

After a very long time I made this carrot halwa to send as my entry for Hima's WYF - Desserts. The last time I made this sweet was in October last year and again after a little more than one year I made this. The reason I just cannot stop myself from eating this wonderful sweet.So,the only way to stop myself is stop making it. Another worst part in making this sweet for me is grating the carrots. This time,I wanted to participate in Hima's event so I pulled myself for grating even though it was only for 4 big carrots. Rather than the old procedure of cooking carrots in milk for long time ,this time I made it quick and easy and equally tasty .
I fried 1.5 cups of grated carrot in 1 tsp ghee in a microwave safe bowl and then added 1 cup of sweetened condensed milk and cooked on high in microwave for 10-12 Min's,stirring in between. Add a pinch of cardamom powder and garnish with chopped nuts after frying them in ghee.I skipped the last part . I was little hesitant to send this to Hima today for two reasons.One the last date for event was over on November 25Th itself and second thing photo did not come out well today.Hope hima accepts this late bird's entry

Jhatpat Chips Masala

2007-11-20T19:07:00.000-05:00

I tried this jhaptpat snack today and it was very quick to make and very tasty. Chop half onion and 1 tomato.Mix together chopped onion,tomato and roasted ,salted cashew nuts, 1/4 tsp cumin powder,1 small green chilly chopped and crushed, 1 tsp chaat masala powder and lemon juice to taste.Mix everything and season with salt towards the end. Adjust as already nuts and chips have salt in them. Finally before serving add chips crushed a little bit.enjoy Jhatpat chips masala.

Cluster Beans with Cumin - Green Chilly Paste

2007-11-20T18:55:00.000-05:00

Wash ,clean,wipe dry and chop cluster beans into fine bite size pieces. Steam cook and fry in a tsp of oil . Mean while grind together 4 green chillies along with 1 tsp of cumin seeds and add this paste to the beans.Stir and saute for 5 mins.Serve hot with rice

Bottle Gourd with Moong Dal

2007-11-20T18:40:00.000-05:00

Wash,peel and chop small piece of bottle gourd to make one cup of pieces. clean and wash about 1/2 cup of moong dal. Pressure cook dal and bottlegourd pieces together . In a pan,add and toast popu and when popu is done,add cooked moong dal and bottle gourd.Add a small pinch of turmeric and season with salt.Serve with rice and sundries green chillies

Tomato Pappu and Stuffed brinjal with cumin -chilly powder

2007-11-19T20:19:00.000-05:00

To make tomato pappu,pressure cook dal and keep aside.
In a pan,add and toast popu and when popu is done,add 1 big tomato chopped .Add a pinch of turmeric and 1 tsp salt.Let cook till toamto is soft and cooked.Add cooked dal and 1 big pinch of smabar powder or rasam powder for nice smell and taste and stir everything together and let cook together for 5 mins or till thick and serve with rice along with sundried green chillies

Grind together 1 tbsp of cumin seeds,1 tsp of salt,1 tsp of red chilly powder.Towards the end add a tsp oil and grind once again.Wash,wide dry and slit brinjal and stuff with cumin stuffing.In a pan,heat a tbsp of oil and add stuffed brinjals and cooked till tender on all sides. Another variety of stuffed brinjal is ready to eat with rice

Meal thali in my house this sunday

2007-11-19T19:25:00.000-05:00

This sunday I invited my friend and her husband to have lunch with us and I made the items shown in this thali. From left to right,beans - kobbari kura(beans with coconut),mamidikaya pappu(mango dal), (stuffed brinjal with ginger green chilly paste) and beerakaya pachchadi(ridge gourd chutney) and also dry gulab jamun. Not one was left to take a picture of gulab jamuns.

the rest of the recipes follow here

Beans with Coconut

Wash and chop beans into bite size pieces and boil in water till tender. Drain off any excess water and keep aside. Meanwhile,grind together 1/2 cup of defrosted frozen coconut, 3 green chillies,1 tsp of cumin seeds and 1/2 tsp of coriander seeds to a paste without adding any water.

In a wide pan,add and toast popu and when popu is done,add cooked beans and saute for a minute or two before adding coconut paste. Season with required salt and saute for 5 mins. Take off from heat and serve with rice

Dal with Raw Mango

Pressure cook dal and keep aside. Wash,peel and chop mango and cook in water till soft and mushy. In a pan add and toast popu,add turmeric,cooked dal and mango and add red chilly powder according to taste. Green chillies can also be used.Stir and cook all this together for 5 mins and serve with rice along with sun dried green chillies

Stuffed brinjal with ginger ,green chillies and cilantro paste:

Take tender baby brinjals and make a "+" shaped slit. Coarsely grind ginger,green chillies and coriander to a paste. Add salt to this paste and stuff in brinjal. In a wide pan,add a tbsp of oil and add these stuffed brinjals and cook till brinjals are tender on all sides.serve with rice. This is one of the simplest and best curries that can be made with brinjal.

Ridge gourd Chutney:

Wash,peel and chop ridge gourd. In a pan add a tsp of oil and fry 1 tsp of urad dal,mustard and 1/2 tsp of cumin seeds and 1 pinch of fenugreek seeds.Add a big dash of hing towards the end.Take off heat and keep this popu to a side.In the same pan,add chopped rdge gourd piecesbig pinch of turmeric,1 tsp of salt , grape sized tamarind and 2 green chillies . Cover and cook till ridge gourd is cooked . Grind popu followed by cooked ridge gourd mixture. Stir together and serve with rice with a dollop of ghee.

Spinach with moong dal

2007-11-19T19:00:00.000-05:00

Spinach is not very common in my kitchen as I am not a big fan of spinach. But I keep cooking spinach sometimes in my kitchen as I know that it is nutrtion packed food. Apart from routine dal and pulusu with spinach I also tried it this time with moong dal in a dry variety and it came out good and to my surprise,the best part of it was it was not smelly.So here is my recipe for spinach and moong dal

1/2 cup moong dal washed and cooked till just soft but not mushy.

1/2 onion chopped1 bunch of spinach

2 tsps kura karam

salt,red chilly powder according to taste

Method:

In a wide pan,add and toast popu. When popu is done,add chopped onions and fry till transparent or half cooked . Now,add finely chopped spinach and salt and cover. After 5 mins when spinach is soft add cooked moong dal and cook till dry and add kura karam. Season with required red chilly powder and serve hot with rice.

Moong dal vada

2007-11-10T09:35:00.001-05:00

Yesterday on Diwali,I made this moong dal vada. It was relatively easy compared to urad dal vada i soaking time and frying time. Soak 2 cups of moong dal for half an hour and grind to a coarse paste using water.Add 1 tbsp of rice flour. Add ginger - green chillies and jeera paste. Add chopped onions. Season with required salt and mix everything to form a thick vada batter.Take a small lemon sized ball and press with fingers to form a flat patty and carefully drop into hot oil and fry both sides till golden and drain onto a paper towel.

Happy Diwali and some festive preperations in my home.

2007-11-10T01:52:00.000-05:00

Happy Diwali everyone. I know I am late but thinking better late than never I am here wishing you all. Last month was quite hectic for me with lots of work including my daughter's second birthday and moving house .With lots of chores in my life,I could not catch up on blogging actively all through last month. I am hoping that I will be better this month. Coming to celebrating Diwali in my house,it was fun except missing the greatest joy of fireworks in my house. i miss them being here in US.But,today only i came to know that even here in some places Diwali is celebrated with crackers..

OK now,back to back,

I started my Diwali preparations by making murukku and tokkudu laddu. Normally I am little far to all those deep fried oily foods.But,this time I was some how in the mood to celebrate Diwali with lots of food ,just like how my mom used to do when we were kids. So,I decided to make some savories and sweets.

Murukku:

Ingredients:

4 cups rice flour

1 cup roasted Channa Dal finely powdered

1 tsp jeera/ajwain

1 tsp red chilly powder

1.5 tsp salt

1 tbsp melted butter

water to knead the dough

oil for frying

To make murukku,mix together all the dry ingredients. Now add butter and rub with your fingers to form a crumbly dough.Now add water and knead to form thick dough.Cover the dough with a wet kitchen towel. Take a big ball of the dough enough to fit in the murukku press and soften just a little bit with wet hand and stuff this dough into the murukku press. Press the murukkus into hot oil carefully using murukku press. fry on both sides until golden in colour. Take out and drain onto a tissue paper and let it cool.Store in air tight jar and enjoy as a nice tea time snack.

Tokkudu Laddu:

This is a very famous sweet back in my place,Andhra. This is very tasty sweet but quite a time taking sweet that backs off anyone.This year I did this sweet again in my house after 3 years. It became more like a tradition in my house to make this tokkudu laddu for Diwali. So,I went ahead for this year too.

To make this I used,

1 cup besan or senaga pindi

1 cup sugar

2 tbsp ghee

1 pinch baking soda

water just enough to make the batter like murukku batter

oil for deep frying

Method:

First,make thick murukku batter with senagapindi or besan and make murukkus into hot oil and fry till light golden.Drain them onto a paper towel and let cool.Once cooled completely brake the murukkus into small pieces and grind to a coarse powder and keep aside. now measure this powder and take equal quantity of sugar and add little water to sugar and make one string consistency sugar syrup.Add this ground powder and ghee to sugar syrup and cook till it forms like a thick dough.Take off heat and make laddus when batter is just enough to handle while applying ghee to palms in between.Enjoy home made tokkudu laddus.

Semi Homemade Kalakand

2007-10-23T14:44:00.000-04:00

Inspired by Indira of Mahanandi's Kalakand ,I tried my own version making it semi home made with ready made ingredients like condensed milk and paneer.After tasting this semi home made version of kalakand and it is just too good and ' perfect 'is what I could only say.It took around 20 Min's to make this one. In a sturdy,heavy bottomed pan,I added 1 can of sweetened condensed milk and once milk started forming bubbles,I added grated paneer(I used half of store bought paneer cube - 'Nanak' paneer).Stir in together for 10 Min's or more until it form to a thick sturdy mass.Spread this onto a greased plate and garnish with choice of nuts and cut into desired shapes after a while. Tasty ,fresh,semi homemade kalakand is ready in Min's.

Tindora with Coconut

2007-10-23T14:29:00.000-04:00

Dondakaya is one of my favourite vegetable and one vegetable ,I specifically go to shop in Indian stores. As my blog here mostly showcases some of the delicacies cooked and cherished everyday in my home,I am here today sharing one more such kind of recipe. to make this curry,slit tindora.

In a pan,add and toast popu, add tindora/dondakaya pieces and let cook till tender and soft.If necessary sprinkle water in between. Meanwhile grind grated coconut,jeera(1/4 tsp).green chillies(as desired) and add this to the cooked tindora and stir. Let this cook for 2-3 Min's. Remove from heat and serve with rice.

Some more dondakya recipes from my blog:

Dondakaya with kura karam

Stuffed tindora

Coconut - Yogurt Chutney(Kobbari perugu pachchadi)

2007-10-22T15:05:00.000-04:00

This subtle,yet tasty kobbari perugu pachchadi is some of our everyday cherished dishes for lunches,dinners and also sometimes as accompaniment's.
To do this,just mix,desired quantity of fresh or defrosted frozen coconut with yogurt and season it with popu,salt and green chillies as desired. My mother used to add 1/4 th teaspoon of ground mustard paste for some extra flavour and exquisite taste. I skip this step sometimes .

Bread Pinwheels

2007-10-01T22:25:00.000-04:00

I tried this snack in a fun healthy way. I used

Ingedients:

1 boiled potato

1 big carrot grated

1/2 cup green peas,

1/4 onion chopped

1/4 bunch cilantro chopped

1 tsp chat masala

1/2 tsp cumin powder

a pinch of pepper

1 tsp oil

3 slices of white bread for each roll

or mix grated panner/tofu,grated carrot,beetroot,green peas cilantro,chat masala and season wtih salt and pepper for a colour filling.

Method:

I made curry by sauteing onion in very little oil till cooked,then added mashed potato,grated carrot,green peas and chat masala,cumin powder ,pepper and finally seasoned with salt.

Alternately,for the second kind of stuffing just mix grated paneer boiled mashed potato,chopped onions,grated carrot,beet root and green peas with chat masala and season with salt and pepper and this way you can make it even healthier omitting potato if desired and replacing paneer with tofu.As everything is baked,that itself provides good taste and there by avoiding even 1 tsp oil also

Take 3 slices of white bread ,trim the edges and now dip the slice edges in a cup of water and gently squeeze off water if any . Line a small sheet of tin foil and lay the slice on foil.Dip the second slice same as first one and lay it on the edge of first one vertically. Repeat the third one.Gently press on the joints to ensure the slices stick together like a sheet. Now spread the curry ( after it is cooled completely) all over the sheet and start rolling from one end to the other end.Once rolled completely gently roll the whole thing in the lined tin foil and seal the foil ends and refrigerate in the freezer for at least 10 Min's. WIth this quantity of curry I could make 3 such kind of rolls. After 10 Min's,take out the roll and cut into pinwheels,brush them with melted butter and bake in the oven at 375F for 20 Min's or until the bread is golden brown.

Veggie Spring Rolls

2007-10-01T18:34:00.000-04:00

Spring rolls have been my family favourite all the time. So,I decided to give a try.I chose to make my own version of shape because firstly I was not comfortable making those nice looking rolls,secondly,these shapes occupy less space to fry.

All I did to make this spring rolls was

For the filling -> Saute finely chopped onions,then add finely chopped cabbage,carrot and beans and stir fry until cooked. Add boiled and drained noodles if desired(I skipped this step). Add one teaspoon soy sauce and season with salt and pepper

For the outer roll -> I used 1.5 cups of all purpose flour 1 tbsp corn starch or suji,salt,1tbsp each of milk and curd,1/4 tsp salt. To make the dough,sift flour along with salt into a bowl.Add suji/corn starch,add,milk and curd. Knead into a pliable dough adding water as needed to form a stiff dough.

I made small balls out of the dough and rolled them out into thin chapatis and using a tumbler cut into small circles,stuffed with a little stuffing and folded all the edges towards the centre to look like onion and gave a twist and deep fried in oil. The best part I found with this shape was ,it was easy to fry and perfect to eat too.

BottleGourd with Milk

2007-09-21T12:43:00.000-04:00

Sometimes,tasty curries might not look and sound good. This is one such kind of curry/kura.I am sure all those who try this curry are going to make this one more than once.Making this is very easy and can be made in less than 15 Min's.

To make this curry,add and toast popu.Once dal is golden brown ,add peeled and finely chopped(bite size pieces) of bottle gourd and 2 tbsp or as required milk to cook gourd tender but not soft and mushy. When gourd pieces are tender and cooked season with required salt and add 2 tsp of grated jaggery or sugar for that extra taste if desired. I generally like this curry little bit sweet. It tastes divine when served with rice.

Coconut Chutney

2007-09-21T12:33:00.000-04:00

I always knew 2 types of coconut chutneys -one that is made with green chillies to eat with tiffins and one this one with popu and tamarind to eat with rice. This is every one's favourite in our house . To make this,add and toast popu and grind half of this popu with a fistful of defrosted frozen/fresh grated coconut with a teaspoon of thick tamarind paste. Mix the remaining popu with prepared chutney and enjoy with rice or with anything you like.

Almond -Carrot Muffins

2007-09-21T11:55:00.000-04:00

Eggs entered into my kitchen only few months back. That is because of my daughter because I am trying to give boiled egg to her from past few months. Earlier I bought eggs to make cakes out of those ready mixes for my cake decoration classes.She doesn't eat most of the time .But sometimes,she eats little bit or at least tastes. That is enough for me to feel happy that at least she tried a little bit of healthy food. Even though it was difficult for me to resist the smell ,I tried giving her scrambled egg and omelet.But she did not like any of them. She tries eating boiled egg sometimes. For those sometimes, I shop eggs in my regular grocery shopping as I don't want to give up trying . I am hoping that one day she will eat egg.Cakes and muffins have come up into my kitchen in the same process (giving her egg). Yesterday I tried these Almond - Carrot Muffins as part of those trials. As always she tried. But I don't know yet,if she is going to like or not. I have to wait and see.To make these muffins,I used

Ingredients

1.5 cups of flour
1.5 cups of sugar
3 eggs
3/4 tsp baking powder
1 big carrot grated
1 cup almonds toasted for about 8 Min's in the oven at 350F and then chopped
1 stick salted butter
1/4 cup milk(or as required to form smooth batter)

Method

Sift together flour,salt(if using unsalted butter use 1/4 tsp salt) and baking powder.
Beat the softened butter and sugar. Add eggs one each at a time , beating till fluffy each time. Add grated carrot,1/4 cup of milk and mix until combined to form a smooth batter.Stir in chopped almonds. Scoop out one teaspoon batter into a greased muffin pan and bake at 350F for 20 Min's or till muffins look golden in colour.

Beautiful flower arrangement by Lakshmi

2007-09-19T13:15:00.000-04:00

Lakshmi of Springblossoms has posted this beautiful floral arrangement.
SpringBlossoms Flowers Unlimited: New Trends with Candles#links - NYT > Home and Garden - Forbes.com: ForbesLife News .
You can enjoy many more such kind of beautiful arrangements in her blog .

Okra with Peanuts and coconut

2007-09-17T13:26:00.000-04:00

Today I experimented okra with coconut and peanuts. I was inspired to make this recipe from the famous "Bendakaya pakodi kura" which is popularly served in weddings. But that dish involves deep frying pakodis ,which I was not intersted today. So, with a little imagination I skipped the pakodi part and seasoned with ground coconut~green chilly paste and the result ,we liked this one better and Iam now going to make this as often as possible.Making this curry was very easy and in almost no time at all.

All I did was chopped 15 clean okra/bendakayalu,heated a skillet with one teaspoon oil,fried fistful of peanuts,took them out on a paper towel,then add and toast popu,added chopped okra. Let it cook till okra circles are tender. Now,grind about 1 tbsp of grated coconut with 2 green chillies,1/4 tsp cumin seeds and added this to the cooked okra. Seasoned with required salt and finally added the fried peanuts before stirring everything gently and served with hot steaming rice.

Super Soft Mallige idly

2007-09-17T08:53:00.000-04:00

Mallige Idly is totally new to me.I never heard of this or tasted this before. After reading Seema's Post on Mallige Idly,I bookmarked it to try once. These idlies are super soft and fluffy. Thankss Seema for the nice recipe. Usually I make idlies with idly rava . But this time I tried this recipe from here and this one is very easy.This is my entry for RCI -Karnataka hosted by Asha.

Vinayaka Chavithi Subhakanshalu వినాయకచవితి సుభకాంక్షలు

2007-09-15T14:08:00.000-04:00

picture courtesy from telugudanam.co.in and telugu translation courtesy from lekhini.org

Cauliflower and Beans kura

2007-09-08T01:05:00.000-04:00

Inspired by Mahanandi's Gasagasalu ~ Bendakaaya/Okra ~ Poppy Seed Curry, I tried poppy seed red chilly powder on beans stir fry just as Indira did on okra and we liked it. So,I decided to give it a try on another kura today and the result is very good. We liked this too. Thanks Indira for another good recipe. Poppy seeds were almost never used in my mother's kitchen. Even in my kitchen,there were times when the poppy seed jar was lying unused till days and weeks and finally ending up in trash. So,I stopped buying . Again,I bought poppy seeds recently thinking to use in some korma recipes. Thank you Indira,my poppy seeds have to never end up in trash again.

To make cauliflower~beans kura, I used

1 cup washed and cleaned cauliflower florets.

1 /2 cup finely chopped beans

1/2 of a medium tomato finely chopped

popu

salt as needed
poppy seed+ red chillies powder( As per Indira's recipe -> Dry roast 3 tablespoons poppyseeds in a skillet along with 3 dried red chillies and pound into a fine powder)

Method:

Add and toast popu in a skillet. Add veggies and salt as required. Cover and cook till tender. Sprinkle water if necesarry in between. Add poppyseed powder,stir and let cook for 2 minutes.Serve hot with rice

Tomatillo Pachchadi

2007-09-08T00:38:00.001-04:00

Tomatillos are more like raw unripe tomato. Until recently I was thinking it to be a raw or unripe tomato only.But,seeing the outer husk,I was surprised because I do not remeber seeing any such husk from unripe tomatoes that I ate back in India. After googling,I found out that tomatillo is a relative of tomato.More information about tomatillo can be found here

Never mind dear tomatillo. I still feel the taste very similar to the much known unripe tomato .So,I continued to use it as a raw tomato only.

I learn't this recipe from my mother in law.Even though making this chutney or pachchadi, I would suggest eating this after 5-6 hours or make it in the morning to eat for dinner as it would taste best when the tomatillo pieces absorb the flavours well by that time.

To make this, I used

3 small tomatillos

1 tbsp mustard seeds

4 dry red chillies(adjust according to chily variety)

salt to taste

popu -> 1 tsp oil,1/4 tsp asfoetida

Method:

Soak mustard seeds and red chillies together in a cup of water for 30 min's.

Grind soaked mustard seeds and red chillies together into a fine paste using little or no water.

Remove husk,clean and chop tomatillo into fine pieces. Add these pieces to the ground paste. Add salt and stir well. Heat one teaspoon oil in a pan and add 1/4 tsp hing or asfoetida.Add this to the pachchadi and stir. Serve with rice.

Tastes best after 5 - 6 hours.

Upma with leftover Idlies

2007-09-08T00:22:00.000-04:00

Idly has become our standard breakfast these days. But, today I was so busy with other things that I skipped my breakfast.So, I had 3 idlies leftover waiting for me. I heard about idly upma but never did myself. Today was the day to try out this one. I made this as a snack in the evening and tasted good.So,Iam sharing it with you all.

In a heated skillet ,I added popu ->1 tsp each of chana dal,urad dal and mustard and 1/4 tsp of cumin seeds in 1 tbsp oil.When dals are fried till gold in colour, add 1/4 tsp of finely chopped ginger, 2 green chillies chopped and 3 curry leaves along with half of a medium sized onion finely chopped. Saute everything till onions are cooked. Now add powdered idly ,season with required salt and stir. I added some soaked and boiled chanaa.

Gobi Matar Sabzi

2007-09-08T00:02:00.000-04:00

Ingredients:

1 big onion ground to a fine paste

1 big tomato pureed

1 teaspoon ginger,garlic,green chilly paste

1 cup fresh or frozen green peas

1 cup cleaned cauliflower florets

salt as required

small pinch of turmeric

1/4 tsp red chilly powder

1/4 tsp garam masala powder

1 tsp coriander powder

1 tbsp oil

Method:

In a skillet add and heat oil. Add onion paste and fry till cooked or until raw smell disappears. Add ginger,garlic,green chilly paste and fry for a minute.Now add tomato puree and cook till paste is thick or raw smell disappears.Add all powders and salt. Stir and now add veggies.Cover and cook till cauliflower becomes tender.Sprinkle water if needed in between

Crescent Rolls Stuffed with Hummus

2007-09-07T22:54:00.000-04:00

Hummus is a dip/spread that is made from chickpeas. In fact, hummus is the Arabic word for chickpea.More details about hummus can be found here. Traditional way of making hummus can be found here. I knew hummus from a show of Rachael Ray on Food network channel. Today, in my hummus recipe I added cumin powder and red chilly powder omitting onion,garlic,sesame and green chilly. I was not in a mood to go for those ingredients today.

To make these stuffed crescents ,you will need

1 can box store bought crescent dough

choice of filling(optional)*

*tastes good even without any filling

Hummus -> Boil soaked and drained chick peas adding salt until soft .Grind to a fine paste and season with cumin and red chilly powder according to taste.

Method:

unwrap crescent dough triangles and apply hummus paste or any other filling of choice with a spatula and roll it into crescent shape according to package instructions and bake at 350F for 11 - 13 minutes or until light brown. Cut into pinwheels or enjoy just as it is with a cup of tea.

Pesarapappu Podi(Moong Dal Powder)

2007-08-31T14:52:00.000-04:00

Ingredients:

1 cup moong dal(pesara pappu)

1 tbsp roasted chana dal

4-5 dry red chillies

1 tsp cumin

salt as required

Method:

Dry roast dals and red chillies untill dal is light brown. Once dal is completely cooled, grind to a fine powder along with cumin and salt.Serve with rice with a teaspoon of ghee or oil .

Curd Rice in Karnataka Style

2007-08-31T14:17:00.000-04:00

Thinking about Karnataka Cuisine,this is the first thing I remember . Curd rice aka mosaranna in kannada is little different in karnataka because of the addition of fruits like grapes and pamoegranate seeds. First time when I ate this rice in a kannadigan friend's houseI felt it a little unusual because of the addition of fruits which was kind of new to me. But slowly I started liking this and now I make this even in my house sometimes just for a variety . This can be last in the course of a traditional south indian meal.But this is my first entry to the RCI - Karnataka event hosted by Asha of Foodie's Hope .

Making this curd rice is very easy. Just mix cooked rice with enough curd and add required salt to season it. Now add fried cashewnuts,chopped cilantro,green chiilies if required,chopped or whole grapes and pamoegranate seeds. Season with 1/4 tsp each of mustard seeds and cumin fried in 1 tsp oil.

Authentic Karnataka style curd rice is ready to serve.

Tomato Pachchadi

2007-08-31T12:00:00.000-04:00

Its been long time I had some fresh pickles. Being an Andhrite ,I love to have pickles once in a while.This version of tomato pachchadi is more like a pickle with longer shelf life and it is almost instant with very little salt and other spices compared to the normal pickle.

Ingredinets:

2 large tomatoes

thick tamarind juice 1 tbsp

turmeric a big pinch

salt 1 tsp

oil 2 tsps

For popu ->

red chilly powder 1 tsp,

fenugreek seeds 1/4 tsp,

mustard seeds -1/2 tsp

cumin seeds - 1/4 tsp

1/4 tsp asfoetida or hing

Method:

Take a wide pan and heat with a tsp oil.Add chopped tomatoes,salt and turmeric. Once toamtoes are cooked to a dry soft thick paste ,add thick tamarind juice and let cook till the mixture again turns to a thick soft and dry paste. Meanwhile,in a tadka pan heat one tsp oil and add mustard ,cumin,fenugreek and when mustard seeds splutter add hing to smeel a nice aroma.At this stage add 1 tsp red chilly powder and stir well for 30 secs making sure not to burn the chilly powder. Add this to the cooked tomato paste and stir well.This pachchadi can be served with rice or chapati . This pachchadi can be sored for more than a week

Stuffed Capsicum

2007-08-30T14:47:00.000-04:00

This is another popular variety of Stuffed capsicum in my kitchen.This one is the most easiest and quickest way and I can ever do.

Ingredients:

Small capsicums 4 or 1 big capsicum

half cup roasted chana dal

half of medium sized onion

green chillies 2 small

jeera 1 tsp

corainder leaves 4-5 sprigs

salt as required

Method:

De-seed capsicum after cutting the stalk carefully and make it hollow. If using a big jumbo capsicum,make it into two and them make the capsicum hollow by removing seeds. Make sure both pieces stand straight by trimming of the bottom if needed.

Gring coriander,green chillies,cumin to a fine powder.Now,add roasted chana dal/chutney dal and grind to fine powder. Mix this powder with finely chopped onions and a teaspoon or required oil to make it into a moist crumbly powder.

Stuff this mixture into hollow capsicums. Heat 1 tbsp oil in a wide pan and place capsicums carefully with filling side up. Cover and cook till capsicum is tender on all sides. It takes approximately 10-15 mins for this.

Alternatively, bake the stuffed capsicums in the oven a t 350F for 30 - 40 mins while brushing them with some oil or cooking spray

Varalakshmi Vratam and Award for me from Richa

2007-08-24T09:24:00.000-04:00

Varalakshmi Vratam Subhakanshalu to all those ladies who are doing and celebrating this pooja.

And one more happy news to share with all of you buddies is ,Richa Of As Dear As Salt gave me

this award.Thank you dear Richa!

I would like to pass on this award to the following of my blogger buddies.First of all,I would like to pass it on to my beloved,inspiratinal blogger Asha of Foodie's hope. I know that Ashaji already got this award many times but I cannot stop myself from honouring her with this award once again for inspiring me to enter blogosphere and her continued support. Dear Asha! with immense pleasure Iam passing on this award once again to you.I hope you will accept this once again.Now I want to pass on this award to

Archana of Spicyana
Alapana of Another New day

Sneha of Kadambam
Sreelu of Sreelu's Tasty Travels
Lakshmi of Spring Blossoms
Trupti's The Spice Who Loved Me
Vini's Passion for food
Seema's recipe Junction
Chandrika's AkshayaPatra
Deepa's Recipes'n'more
Latha 's The'Yum'Blog
Hima 's SnackORama

Seven Cups Sweet

2007-08-21T13:37:00.000-04:00

Iam not really good in making sweets. So,I don't try new sweets on my own but instead try only classic old,especially simple sweets .

I tried this recipe from this blog and it came out too good.Iam not posting the recipe as I did not make any changes to it.I just followed exactly as the recipe said and it came out very delicious and melting.Here is the picture for seven cups sweet in my kitchen.

Thanks for the recipe Lakshmi !!

Iam sending this sweet as my contributiton for " Festive sweets for Janmastami ",event created and hosted by Latha of The'Yum'blog

Tindora Stuffed with Kura karam

2007-08-17T09:26:00.000-04:00

Stuffed Vegetable curries are some of my favourite vegetables. These stuffed vegetable curries are easy to make and become a special dish when made during parties/get-together lunches/dinners. More over you can whip up many different varieties each time you make. For me ,one such choice is this tindora(dondakaya) with Kura Karam.

Kura Karam podi is always in stock in my house and this powder has a unique taste ,subtle flavour and aroma that you will plunge into your meal right as soon as the aroma touches your noses.

Ingredients:

Tindora 10-12

kura karam 2 tbsps

besan/senagapindi 1 tbsp

salt as required

oil enough to make a crumbly mixture

Method:

Wash,clean ,pat dry and slit dondakayalu/tindora in the centre in shape of a "+".Meanwhile in bowl mix together kura karam,besan and salt. Add one or two teaspoons of oil to the mixture and mix to form crumbly texture so that it binds easily inside the vegetable.Stuff all tindoras with the stuffing.Heat a skillet with 1 tbsp oil and add these stuffed tindoras. cover with a plate and fill with water. To do this ,yesterday I kept another big nonstick pan which had handle and filled with water.It was easy to take this when I had to stir the vegetable. Keep stirring veggies till they are tender.

Alternately,you can steam cook tindoras in advance,carefully stuff and then fry. Either way it is good.

Serve hot with rice.

Here is a nice place for foodie blogger's to join and share with the rest of the world.Plz join the foodie blogroll here.

Eggless Strawberry Muffins

2007-08-15T15:43:00.000-04:00

After long time I baked some muffins today and that too with a fruit that I just love to have as long as Iam here in America,because these fruits are not so common back in my home . I never knew these strawberries in Vizag. I heard of them, but, never tasted untill I came to America. My choices of milkshake,icecreams, sundaes and cheesecake are always some kind of strawberry only. And for strawberry crazy people like me I got to know abt one more way to enjoy strawberries is the delicious strawberry short cake. Today I was in a mood to bake some muffins and while peeking into the fridge in the process I saw my red beauties and just made them part of my baking . I knew recently that adding mashed banana gives fluffiness to eggless cakes.And today just to give a try I added 2 tsps of heavy whipping cream as I reduced butter quantity.

Ingredients:

2 cups All Purpose Flour

1.5 cup of sugar(add or reduce sugar to suit your requirement)

1 tsp baking powder

1 tsp baking soda

2 tsps of softened butter

pinch of salt

2 tsp finely mashed or grated ripe banana paste

2 tsp haevy whipping cream+ 2 tsp curd mixed and whisked together

1/4 tsp cardamom powder

1/4 cup milk(or as required)

1 cup chopped strawberries(or as desired)

Method:

Preheat oven to 350F.

Take a bowl and add sifted flour,sugar,pinch of salt,baking powder,baking soda.Now add softened butter and mix with forefingers to make the dough look like crumbly and now add mashed banana,whipping cream+ curd mixture,cardamom powder.Stir to form a thick cake batter adding milk little by little slowly.Add chopped strawberries and just stir gently.Line a muffin pan with baking paper cups and scoop one teaspoon batter into muffin cups.Mkae sure the batter is only 3/4 of the cup giving it a good chance to rise evenly.Bake for 15-20 mins or untill light golden.

My muffins today were super de duper.I liked them.My daughter liked them and Iam waiting for my husband to taste them.

As soon as I got these beauties out of the oven I tried it in another way also. It is my all time favourite strawberry short cake style.I was prepared for this by adding some sugar to a cup of chopped strawberries. So that by the time muffins came out ,my chopped strawberries oozed out juice and were ready to be added onto my cake.I then topped this combo with a scoop of whipping cream and enjoyed the delight.Hope you all will like it too!!

Pulihara with Poha(Atukulu Pulihara)

2007-08-14T09:02:00.000-04:00

Breakfast in my house is usually standard south indian breakfast except with some exceptions sometimes.Cereals are usually the last preferred option. Breakfast is usually made within 5 minutes to 30 minns max.Most of the time the menu is idlies,dosas upmas,ponagal and sandwitches.Absolutely no deep fries during this meal of the day.

Poha or rice flakes is widely used in my kitchen all the time for making upma,pulihara,alu poha and also in making dosas.

My recipe today is Poha aka atukulu in telugu pulihara.It can be made under 10 minutes and a complete satisfying meal with very very little oil.

As this recipe is made almost instant in express time of less than 10 minutes and made of a rice product,Iam sending this recipe of mine to two food blog events at the same time.

1)Express Cooking Event by Shaheen of Malabar Spices

2)JFI - Rice hosted for this month by Sharmi of Neivedyam

Now the recipe:

Ingredients:

Poha 2 cups

handful of peanuts

For popu -> 1 tsp urad dal,chana dal,mustard seeds,1/2 tsp cumin seeds,a dash or pinch of hing,2 dry red chillies,2 green chillies,pinch or turmeric,2 tsps or as required lemon juice

Method:

Wash and strain poha.Meanwhile heat a skillet,add a teaspoon oil and fry peanuts till 3/4 done.Add urad dal,chana dal,mustard seeds,cumin seeds and dry red chillies.When the dals are golden brown add slit green chillies,curry leaves, hing and turmeric.Now add washed and strianed poha. Add salt and stir well. Take off from heat and just before serving add lemon juice and stir well.Serve warm and enjo express breakfast

Pickled Green Chillies

2007-08-01T14:10:00.000-04:00

I almost thought that I'll skip JFI event forthis month. But,inspired by my favourite blogger Asha,I decided to rush my last minute entries today.This is my entry to JFI _ August. Hope nandita accepts them. Just before writing this i checked on her blog and saw that she is accepting till august 2nd.That was so nice of you Nandita!good for last minute rushers like me.Thanks again!

coming to the recipe,

Pick any variety of green chillies(tender ones are good though),clean,wash,wipe dry,slit in the middle and carefully deseed using a toothpick and add these deeseeded chillies to about half cup of lime juice or vinegar. Add a teaspoon of salt to this.After an hour pickled green chillies are ready to eat with anything. Refrigerate and these are good to eat for many days. Goes good with bland foods like dal,roti etc.

Aloo -Chana Chaat

2007-07-27T15:22:00.000-04:00

Yesterday was yet another day to experiment in my kitchen. I have read about this aloo chat in many books and websites,but have never dared to try it,thinking that the main ingredient was just some boiled potato and so it might be tasting bland. But then,thinking about something instant and delicious to make yesterday I gave it a try but with my own version. All the recipes I have read had just mixing boiled potato with some dry spice powders. But I thought of giving it a change and I took only the base version and made it according to my taste and liking. And ,it was a great success indeed! My friends liked it and one of them made for her husband just immediately after going home. and good to know he liked t too. I was happy to know that.here is the recipe to make it.

for the ingredients,there is no exact procedure on how much you should take you can always add more or less depending on your taste.

Ingredients:

boiled potato cut into cubes

soaked and boiled chana

*add a spoon of salt when boiling chana and potatoes

chopped onion

jeera powder

chat masala

chopped coriander/cilantro

red chilly powder

sev

tamarind chutney

* I always use Knorr brand tamarind sauce for tamarind chutney.I find it very much handy and tasty.I would recommend to buy this. Tamarind sauce is available even in Maggi brand .but I haven't used this. Tamarind sauce is availabale in any local Indian stores.

grated carrot

curd whipped with half tsp of salt and one teaspoon of sugar

Method:
To make chat,arrange potato pieces in a plate or bowl. Add chick peas and sprinkle 1 tsp of chopped onions. Add one tablespoon of whipped curd. Sprinkle jeera powder,chat masala,red chilly powder. Drizzle tamarind sauce. Garnish with sev,chopped cilantro and grated carrot. Delicious chat is ready

Puliyogare Powder

2007-07-24T14:58:00.001-04:00

This is another recipe shared to me by my dear aunty who is my husband's close friend's mom. This puliyogare powder makes instant poliyogare which is very satisfying meal.It can be made as a breakfast,brunch or lunch and anytime meal to satisfy a spicy desire.

Puliyogare Powder

Ingredients
coriander seeds 1 cup
chana dal 1/2 cup
urad dal 1/2 cup
red chillies as required
methi seeds - 1/2 spoon
cumin seeds 5 spoons
tamarind big lime sized
sesame seeds - 1/2 cup(optional)
dry grated coconut - 1/2 cup(optional)

Method:

Except coconut,tamarind and salt, roast all the ingredients untill a nice aroma comes. Take off the mixture from heat and let them cool.Once the ingredients are cooled,grind them to a fine powder along with tamarind and coconut.Make sure tamrind is cleaned and deseeded properly. Now to this mixture,add required quantity of groundnuts fried in oil.In the same oil,saute a tea spoon of mustard seeds and curry leaves and add a dash of hing to get a wonderful aroma.
Add this to powder and mix well. Add salt and delicious puliyogare mix is ready to mix with rice.
To eat, mix 2 or more spoons (adjust according to desired taste) powder wtih rice with a spoonful of ghee or oil to ensure it mixes properly and enjoy instant puliyogare.

This is my entry to the RCI Karntaka Cusine hosted by Asha.

Bisi bele bath

2007-07-24T14:20:00.000-04:00

I learn't this recipe from one of my husband's close friend's mom in the first year of our marriage. She sent me this recipe through email and ever since I preserved this as a hard copy in my diary. Bisi bele bath is a popular kannadigan rice dish which is very simple to look,cook and yet tasty and delicious to provide a satisfying meal. Before I knew the recipe to make powder,I bought this powder from Indian store .But ,ever since I knew making the powder,i never again bought the powder .

To make bisi bele bath powder,

1 cup urad dal
1 cup chana dal
1/2 cup coriander seeds
red chiliies 20-25(adjust according to taste)
cumin seeds 5 tsps
cloves 5
cinnamon 2-3 small pieces
roast all the above ingredients in a tbsp of oil and make a fine powder after the ingredients are cooled.
This powder can be stored in an air tight jar and can used for 2-3 times or more.

To make bisi bele bath,
Ingredients
1 cup rice
toor dal 1/2 cup
tamrind big lime sized soaked in water
choice of vegetables(potatoes,carrot,green peas,beans)
Popu -> mustard,hing and curry leaves sauted in ghee
Method:
Cook rice wtih 2 cups water till soft and keep aside.Cook dal and veggies till soft.Extract tamrind juice.Make sure you have 2 cups of tamrind juice for 1 cup uncooked rice. Heat a wide ,sturdy pan.Add and saute popu. Add tamarind juice and bring to a boiling point.Now,add all the cooked ingredients(rice,dal and veggies).Let it boil for 2 more mins.Add salt and 5-6 spoons of bisi bele bath powder. top it off with a spoon ghee and serve hot with savories like papad,boondhi or sev. This is my entry for the RCI- karntaka cuisine hosted by Asha.

My friend Ashwini's recipe for Sambar

2007-07-20T02:05:00.000-04:00

My friend Ashwini ,makes a very tasty and delicious sambar. Iam posting this recipe here for Ashwini who wants to share her recipe with everyone. She also wants to give the credit for her speciality dish to her mom ,for passing on the recipe to her.

Making of Sambar Powder:Ashwini says that the secret behind her delicious sambar is freshly ground home made sambar powder. As it hardly takes time,I prefer making it while Iam making sambar. All you need to do is dry roast

1 tsp chana dal

1 tsp urad dal

4/5 dry red chillies(adjust according to your taste and type of chillies )

2 tsps coriander seeds

1 tsp poppy seeds

1/4 tsp cumin seeds

1/4 tsp methi seeds

4-5 pepper corns

grated coconut,as much as desired(optional)

and grind to a fine powder or paste by adding water

I follow the same recipe to make sambar powder,except that I don't use poppy seeds.

To make sambar,

Ingredients:

3 medium sized tomatoes chopped

1 cup bite size chunks of bottle gourd(peeled and deseeded)

1 medium sized onion chopped

1 carrot chopped

1 potato chopped

sambar powder

1 key lime sized tamarind ball soaked in water

1/4 tsp turmeric powder

1 tsp red chilli powder(optional)

1 cup toor dal cooked soft and mushy

Method:

Pressure cook toor dal and keep aside. Meanwhile,in a wide saucepan add veggies along with 4 cups of water. Let the veggies cook till done. Extract tamarind juice and add to the boiling mixture. Now,add mashed dal,turmeric,salt,redchilly powder,sambar powder. Bring to a boil and season with mustard seeds,cumin,red chillies and curry leaves.Enjoy with hot rice

Masala Papad

2007-07-10T19:44:00.000-04:00

I don't know if this is authentic Punjabi food or not but I remember having these masala papads and " jaljeera - a cumin flavoured drink" in Punjabi dhabas. This is second recipe for the RCI - Punjabi Cuisine hosted by Richa.

Ingredients:

papad of any size(I used baby papads)

very finely chopped tomato,onion

grated carrot

lemon juice

salt,cumin powder,chat masala powder,red chilly powder

Method:

Mix all the chopped vegetables with salt and lemon juice. roast papad in microwave for 1 minute and sprinkle the vegetable mixture on roasted papad. Season with cumin powder,chat masala and red chilly powder to spice up. Enjoy as a delicous starter by itself or accompany it with any hot soup.

Cardamom - Coconut Jumbos

2007-07-10T19:37:00.000-04:00

Ingredients:

1 cup shredded coconut

1 cup flour

1 cup sugar

About 2 tbsps softened butter

1 tsp ghee

2 tsps powdered cardamom

1 tsp baking powder

Method:

Mix all the ingredientsgently to form a stiff dough.Make lemon sized balls and arrange on an ungreased cookie sheet atleast 2 inches apart from each other on all sides and bake for 15 minutes at 350F in the oven.

Poha Upma(Atukulu Upma)

2007-07-10T19:27:00.000-04:00

This is one of the quickest breakfast I usually make inmy house. Making this upma is very easy and it makes a quick satisfying breakfast.

Ingredients:

2 cups poha

1 medium onion chopped

1/2" ginger finely chopped

3 green chillies finely chopped

for popu,1 tsp each chana dal,urad dal,mustard seeds

1/2 tsp cumin seeds2 tsps oil

Method:

Take a wide skillet.Heat oil and add and toast popu.Add chopped onions,ginger and green chillies.fry till onions are transperent.Meanwhile,wash poha under running water and drain water.Take care not to wash long to avoid poha becoming mushy.Drain water and add this poha to the seasoning or popu.Saute for 2 mins and add salt.

Snake Gourd with Sesame Powder

2007-07-09T13:43:00.000-04:00

Ingredients:

1 cup chopped snake gourd

2 tsps sesame powder

popu

2 tsps shredded coconut

Method:

Wash,clean and chop Snake gourd into bite pieces. Add and toast popu and add snake gourd pieces.Cover and cook till 3/4 done.Now add sesame powder,and coconut.Stir and let cook for 2 more minutes.Serve with rice.

Snake Gourd in Yogurt(Potlakayi Perugu Pachchadi)

2007-07-09T13:20:00.000-04:00

This is one of those few raitha's that taste good with plain rice. Bottle Gourd raitha and Snake Gourd raitha are very common in my kitchen.

Ingredients:

1 cup chopped Snake Gourd

1 cupYogurt

Salt to taste

Popu

Method:

Wash,clean and chop snake gourd into bite size pieces. Cook in microwave for 5 - 7 minutesand drain the water once the gourd is cooked.Add these pieces to whipped yogurt. Add salt and popu and serve with rice.

Sesame Powder

2007-07-09T12:52:00.000-04:00

Sesame powder can be had with rice just as itself or can be used to spice up curries. I usually do either ways.Preparing this powder is very easy and it hardly takes any time.

Ingredients:

1 cup white/brown Sesame seeds

1 tsp cumin seeds

1 tsp red chillipowder

salt according to taste

Method:

Dry roast sesame seeds till nice aroma comes or light brown in colour. Once cooled grind to a fine powder along with cumin seeds. Dry roast 1 tsp red chillipowder till one min and add this to the ground sesame powder.Add salt according to taste and preserve in airtight jar. Enjoy with rice with a dollop of ghee or use this powder to spice up anything you love

Matthis

2007-07-06T09:27:00.000-04:00

Matthis is popular tea time savory. I always knew them as "salted maida crisps " ever since I was a kid from my mom.My mom used to make two kinds whenever she made them.salted ones and sweet ones. Iam now posting here the recipe of salted ones.For the sweet ones the recipe is little different.

Ingredients
2 cups all purpose flour or maida
2 tbsp of butter softened or hot oil/ghee
1 tsp salt
1/2 tsp ajwain or carom seeds
water to knead the flour
and oil for deep frying
Method:
In a small bowl,mix together flour,ajwain or carom seeds,salt and butter. gently knead them using forefingers.When the dough looks crumbly,add water little by little to form a thick dough.Cover and keep aside for 10 mins. Knead well for 2 mins and divide into balls and roll them out like thin chapati and using a round cookie cutter or any desired shape cut them into rounds and prick with a fork in the centre. Deep fry in batches untill light brown in color. Store in clean ,air tight jar and enjoy with hot cup of tea.

Iam sending this as my entry to RCI - punjabi cusine,hosted by Richa of As Dear As Salt. I came to know that matthis (my recipe here) is from Punjab from her introduction about punjabi food and so,as I already made them Iam sending this as my entry to this event.

Garlic Bread Pizza

2007-07-02T02:03:00.000-04:00

This is an almost instant and great evening snack.Give it a try and enjoy the great taste. Take few slices of frozen garlic bread and bake for 5 mins as per package instructions on one side for 5 mins.Carefully take out from oven and add finely chopped green pepper,onion and tomato. Top it with a mozerella cheese slice and bake again for another 3 mins.Enjoy hot garlic bread pizza with crushed red chilly flakes seasoned on top.

Coriander leaves or Cilantro Rice

2007-07-02T01:16:00.000-04:00

Today I had 2 big bunches of fresh coriander lying in my fridge. I knew I did not need 2 big bunces for my routine cooking this week. And also,I was not in a mood to make meal with rice and sidedish(es). These reasons were enough for me to give a try to this new recipe in my kitchen. I just followed the basic recipe of pulao with ample of coriander leaves in it and the result after making this - all three of us loved the taste and Iam going to make this more often now on.

Ingredients:

2 cups rice washed

1 big bunch of coriander finely chopped

1 big onion chopped

1 big tomato chopped

salt as required

oil 2 tbsps

for the masala

4 cloves,2 elaichi,1"cinnamon

1/2" ginger piece scraped and grated

1 garlic pod chopped fine

1 tsp biryani masala powder

Method:

Clean and wash the rice and keep aside. In a pressure pan or any deep pan, heat oil add cloves,cinnamon,elaichi. Fry for a minute and add coriander. Fry for a minute and add onion and tomato. Fry till onion and tomato are cooked.Now,add ginger and garlic.Add washed rice,salt and biryani masala powder.Stir and add 4 cups of water. Close the pressure pan lid and cook till 3 whistles.Serve hot with raitha.

Sponge Cake

2007-07-02T00:54:00.000-04:00

This Sponge cake is the easiest and great tasting simple cake I have ever known. It hardly takes time to make this cake
Ingredients:
1 cup all purpose flour
1 tsp baking powder
dash of salt
2 eggs
1.25 cup sugar
1/2 cup milk
12 tbsp butter or margarine.
Method:
In a small bowl,sieve together baking powder,salt and flour.Keep this aside.
Using a blender,beat eggs till fluffy and gradually add sugar.Beat this on medium speed till sugar is completely dissolved. Add flour mixture and beat again just untill everything is combined.
Meanwhile,in a saucepan,mixtogether milk and butter or margarine and heat untill butter melts.Stir this mixture to the flour mixture.
Pour this batter into greased baking pan and bake at 350 F for 20 mins or till toothpick inserted in cake comes out clean or cake springs back when touched.

Beetroot Cutlet

2007-07-01T23:18:00.000-04:00

recipe source: my collection
serves:10 medium sized cutlets
prep'time: 30 mins

Beetroot is wonderful veggie to me.I love the colour of cut beetroot. Apart from cooking this vegetable I also use beetroot to colour any other recipes if needed. I grate little beetroot and squeeze the juice to add color to the recipe that calls for a color. Few weeks back I tried cutlet with this vegetable and we all liked it. Good thing for me is my daughter also liked it.so,I knew another way to give her this wonderful veggie.
To make this cutlet I used

Ingredients:
3 small beets
1 medium potato
1 medium onion
1/2 tsp grated ginger
1 tsp red chilly powder
1/2 tsp garam masala powder
1 tsp dhaniya powder
salt as required
1/2 tsp jeera
1 tbsp suji
1 tbsp maida/all purpose flour
oil

Method:
Pressure cook beets and potato. Peel skin from beets and potato. Grate beets and potato .Heat 1 tbsp oil in a deep pan and add jeera,grated ginger and then onion.Fry for few minutes untill onion is cooked and then add grated beets and potato. Add all dry powders and salt.Mix well and let this mixture cool.
Now,make small lemon sized balls.Mix all purpose flour in water to make a thin batter.Spread suji on a palte.Take the veggie ball into your palm,flatten it like a tikki ,dip in flour batter and pat with suji on both sides and shallow fry this on a hot tawa and serve hot with tamarind sauce

Dosakaya Pachchadi

2007-06-17T02:28:00.000-04:00

The Dosakaya I bought last time was a big one and so,I used only half of it to make pappu the other day . I used the other half another day to make dosakaya pachchadi. Making this pachchadi is very simple and it goes best with any kind of dal or curd rice.

Peel and finely chop dosakaya. Discard seeds.Add 1/4 tsp methi(fenugreek seeds) to popu ingredients and crush them on a cutting board. Add this crushed popu along with finely chopped green chilly and coriander to dosakaya pieces. Add salt ,pinch of turmericand 2 tsps lemon juice.

Dosakaya - Tomato Pappu( Yellow Cucumber Dal)

2007-06-17T02:16:00.000-04:00

Dosakaya pappu,annam,potato fry

When we were in Phoenix and in Banglore,I was greatly missing this favorite pappu because I could hardly find these Dosakayalu or Yellow Cucumber.Now Iam lucky enough to find this favoured veggie in plenty in the Indian stores of Tampa.Dosakaya is a popular variety of cucumber grown in Andhra Pradesh, which is used in many culinary preparations ranging from curries to pickles. Usually, tamarind juice or pulp is used in preparing this pappu or dal to give a little bit of tanginess. Today as a variation I added a tomato as a substitute for tanginess.To prepare Dosakaya Pappu we needPressure cook dal till soft

Ingredients:

1 small Dosakaya or half of a big Dosakaya

1 tomato chopped

Toor dal 1 cup

popu

Method:

Peel,scoop out some seeds and chop dosakaya and tomato .In a pan add and toast popu,add doasakaya and tomato pieces. Add salt and turmeric and add about half cup of water or water enough to cook the veggies till soft. Once the veggies are cooked,add dal and mix.Garnish with coriander leaves and serve with hot rice and ghee.

Note: remember to check the taste of both dosakaya and seeds in it,cos sometimes both or sometimes seeds will be bitter. If only seeds are bitter discard seeds,wash peeled dosakaya and continue with the rest of the procedure.

Popu or Seasoning

2007-06-17T01:26:00.000-04:00

Most of the Andhra recipes call for Popu or Seasoning to enhance the taste of the recipe or sometimes it becomes the basic ingredient. It is widely used to enhance the taste of many recipes like dals(pappus),sambar,pachchadis and popu becomes basic ingedients for many pickles too. Most of the time the ingredients are same .The basic Popu recipe I follow for most of my recipes is:
Ingredients:
1 tsp oil
2 dry red chillies(endu mirapakayalu)
1 tsp urad dal(minapappu)
1/2 tsp mustard seeds(avalu)
1/4 tsp cumin seeds(jeelakarra)
curry leaves 4/5
hing
Method:
To make the popu,heat oil and add all the ingredients and fry till mustard seeds splutter and dals are in light brown colour. Add hing and curry leaves at the end to retain the nice aroma for a longer time and now,add this to the required recipe

Senagapindi Pachchadi(Besan Chutney)

2007-06-11T15:10:00.001-04:00

I always knew this pachchadi or chutney as bombay chutney in my house. My mom makes it very often as an accompanmnet to hot idlies for our morning breakfast. I came across very few people who knew this chutney . I make this chutney very often in my house whenever I make idlies.
Ingredinets:
1 onion finely chopped
1 tomato finely chopped
1 cup besan mixed with curd or butter milk
salt as required
chilly powder or finely chopped green chillies
For popu/seasoning
2 tsp oil
1 tsp urad dal
1/2 tsp mustard seeds
1/4 tsp jeera
4-5 curry leaves
Method:
In a bowl,mix besan with salt,chilly powder or green chillies along with curd or buttermilk to form a thin consistent batter.Meanwhile,in a pan fry popu ingredients and add chopped onion and tomato and fry till soft and cooked. Now ,add curd - besan mixture and cook till raw smell of besan disappears.(add water if thin consistency like sambar is needed).Garnish with coriander leaves and serve hot with idlies.

Kottimeera Patoli

2007-06-11T14:27:00.000-04:00

Everyone who is familiar with Andhra Cuisine and Tamil Cusine knows patoli or usli.Describing the dish briefly,it is medley of crumbly,crunchy vegetable - lentil combination . Today my recipe here is with a variation, unlike the regular chanadal and veggies. I came to know about this recipe from my mom when I visited her recently.This patoli is great in taste and easy to make. After tasting this kottimeera patoli made by mom that day I felt patoli goes great even with greens. After really very long time yesterday I made this dish and here Iam sharing the recipe and pictures with you all.

Ingredients:

Coriander(cilantro) leaves finely chopped 1 cup or as desired
Half medium sized onion chopped
Besan(chick pea flour) about 1 cup or as required
salt as required
chilly powder as required
For Seasoning/Tadka
1 tsp urad dal
1/2 tsp mustard seeds
1/4 tsp jeera
2 dry red chillies
hing
4/5 curry leaves

Method:
In a bowl,mix chopped cilantro,finely chopped onion,red chilly powder,salt to form a thick batter sprinkling water in between. In a wide pan,heat 1 tbsp oil and add and toast seasoning ingredients. Now add the cilantro - besan batter and stir it fine so that it is evenly mixed with tadka ingredients. Add little more oil if needed and cover for 2 mins. after 2 mins stir the batter again and keep stirring continously untill you get a crumbly crunchy besan mixture. Serve hot with rice or munch it as a snack as it is. Nice smell of kottimeera/cilantro is appetizing and it is yummy. My mom makes this without onion.

Vankaya Pachchadi(eggplant roasted and mashed along with spices)

2007-06-05T14:24:00.000-04:00

Iam very happy that Sangeetha has chosen the king of vegetables Mr.Eggplant, to be part of our JFI event this month. Click on the picture to know more about the event

As I already blogged some of the popular recipes of eggplant in my kitchen,its now time for me to dig for the less popular ones in my kitchen. This Vankaya Pachchadi is one of my favourite recipes and the first one I would ask my mom to make it whenever I go home. The reason I don't make it often in my house is my husband doesn't like it very much. So,I just feel lazy to cook foodstuff that only I have to eat. This pachchadi is easy to make and delicious to enjoy with hot rice and ghee.

Large Eggplant in picture1

Roasted Eggplant in picture2

Ingredients:
1 big eggplant
2 dry red chillies
2 small green chillies
tamarind
salt
For tadka
1 tsp chana dal
1 tsp urad dal
1 tsp mustard seeds
1/4 tsp jeera
turmeric(optional)
hing
2 stp oil

Method:
First pick firm and soft clean large eggplant . Wash and wipe dry eggplant and apply oil all over the brinjal and roast it by keeping it directly on stove(medium flame). Keep turning in between to ensure that that the brinjal is charred and soft so that it is cooked on all sides.Take from stove and let it cool. Peel the skin using water.Now ,in a tadka pan,fry dry red chillies in oil and take them out.In the remaining oil add all the tadka ingredients and fry till mustard seeds splutter and dals are golden brown. In a chopper or mixer,add the roasted and peeled brinjal along with fried red chillies and tamarind and chop till soft.Take this into a bowl and add fried tadka ingredients,finely chopped green chillies and garnish with coriander.
note:do not add water while grinding the brinjal and watch when u grind to avoid making it into a paste.tamrind can also be replaced by tomato or lime juice.If you r using a tomoto cook it in oil till soft to avoid raw smell of tomato.

Vegetable Curry Puffs

2007-06-02T23:14:00.000-04:00

I made this snack for my daughter's playgroup last week (for all the mommies). All my friends liked them and some of them requested me the recipe of the curry I made that day. So,here I am blogging it for them.I used Pepperidge Farm ready to bake puff pastry sheets.Thawed them according to the package instruction and cut each sheet into 4/5 pieces and stuffed with curry and baked them at 400F.The recipe for the curry I made is given below

Ingredients:

3 medium sized poataoes

1 small beet root

1 small cauliflower floret

1/2 tsp grated ginger

1 cup green peas

1 tbsp oil

1 tsp each of dhaniya powder,red chilly powder,garam masala powder

salt according to taste

1 tsp jeera/cumin seeds

curry leaves

Method:

In a wide skillet,add oil. Let it heat and add jeera.When the color begins to change add curry leaves and grated beet root. Saute it for a minute till it looses the raw smell and now add the grated cauliflower and ginger.Saute for a minute and add the boiled potaoes chopped into pieces.Add all the masalas and salt and saute for 2 mins. once the curry is completely cooled it is ready to use in pastry sheets.

Rava Rotti & Magai Pachchadi

2007-06-02T22:53:00.000-04:00

Every saturday evening,it is a " Tiffin Time " in my house. We usually have a tiffin for our saturday night dinner. So Iam constantly on a search for new tiffins that are more like dinner ,easy to make and with very little or no oil. Today,I found one interesting recipe,rava rotti , for my need from Latha's blog - Masalamagic. It was very easy and great tasting too with very little oil(just to smear on the pan in between). I could not pat the rotti on the pan comfortably,may be because this is the first time Iam trying this kind of rotti. So,I opted to make the batter a little more thin in consistency and scopped out with laddle onto the pan. That was easy !!..

I had this rotti with our altime favourite ,magai perugu pachchadi. I must tell all of you ,that this pachchadi Iam talking about is just so easy to make and very tasty. There is a avid crazy fan club of this pachchadi in my family .My sister and my husband like this pachchadi very much. There is big list of the fan club members. :)
For the rotti,I just mixed the batter approximately without any measurements. I used 2 medium sized onions finely chopped ,2 green chillies chopped,1/2 tsp jeera crushed and 1/4 tsp red chilly powder and just as much rava needed to make a thick batter. I mixed everything using water to make batter (thicker than dosa batter ) and once the dosa tawa is heated, scooped out a laddle onto the hot tawa and spreaded it .Smear oil if needed .Roasted both sides and delicious rava rotti is ready.
for the magai pachchadi,I have the magai pickle my mom sent to me.
Take a table spoon of magai pickle and grind along with one onion and 3-4 green chillies and mix this paste with atble spoon of curd.That's it.Enjoy with anything from any tiffin to any rice . This just melts away with anything.

Butter Cookies

2007-06-02T15:18:00.001-04:00

My daughter,who is a picky eater is one reason for me to get more into baking these days. I prefer giving home made cookies to readymade cookies, sometimes when I can spare time and make some for my toddler .This gives me a chance to add and blend ingredients according to her taste and choice so that she will eat something and ultimately gives me some satisfaction . These butter cookies recipe is one such I tried for my daughter.These cookies are blended with butter and plz adapt the recipe according to your taste,all those calorie conscious people. My recipe here is primarily made with my daughter in mind who is 19 months old now. This is a great recipe for all those people like me ,who look for cookies with no eggs
Ingredients:
1 cup all purpose flour/maida
1/2 cup sugar
1/2 tsp baking powder
1 tbsp ghee
about 1/2 cup butter approximately

Method:
Sieve all purpose flour along with baking powder and salt into a bowl. Add sugar.Mix them and add two table spoons ghee.mix with your fingers.The dough ,now looks crumbly. Knead the dough adding butter little by little just enoguh to make the dough like chapati dough.

Now line a cookie sheet and make this cookie dough into lemon sized balls.Arrange them on cookie sheet with atleast one inch aprt from each cookie on all side,so that there is enough space for the cookie to expand. Heat the oven to 350F degrees and place the cookie sheet carefully in the centre of the oven. Bake them for 15 minutes or till golden brown.

Gobi Paratha(Indian Bread with cauliflower stuffing)

2007-06-02T14:23:00.000-04:00

I usually go for veggie parathas for my weekend or any other day as brunch as they are a heavy meal by itself. I keep trying with different vegetables and other combinations. My family's most favourite ones are usually potato,cauliflower,onion-jalapeno and paneer. These are the ones my daughter and husband likes. This gobi paratha is an all time hit in my kitchen.

Ingredients:

1 cup grated cauliflower
1/2 onion chopped very finely
2 green chillies
1 tsp ajwain
2 cups wheat flour

Method:

First take the wheat flour in a bowl and add salt.Knead it into a firm dough using water. Cover with a wet tissue paper or wet cloth and keep it aside for 15 mins. Meanwhile,prepare the cauliflower stuffing.
Mix grated cauliflower,finely chopped onion,green chillies crushed ajwain and salt. Leave aside for 5 mins so that it leaves water. After 5 mins squueze off the water from with mixture.

Now,knead the dough again divide the dough into lemon sized balls and take each ball press it flat and roll out a bit using a rolling pin ,stuff with the mixture,cover from all sides and roll out with a rolling pin like a chapati duting with flour in between.

Heat tava.Smear oil if desired and roast the paratha on both side for 2 mins each or till brown spots appear on both sides.

Quick Bread Pizza

2007-05-28T15:11:00.000-04:00

Bread pizza. This is a new recipe for me. I have never heard of this before.Thanks to my friend Ashwini,who shared her recipe with me. This bread pizza can be made in minutes and it is delicious.

Ingredients:

few slices of bread

1 small cup each of finely chopped green pepper,tomato,onion.

2 tbsps fine sooji.

salt and pepper to taste

red chilly flakes or finely chopped green chillies to season

Method:

In a bowl,mix all the chopped vegetables,fine sooji,salt and pepper along with little water. Let this batter soak for 5 mins so that sooji is soft.Meanwhile,toast the bread slices on one side. Now,top the bread slice(untoasted side) with veggie batter generously,making sure that the veggetables are evenly distributed all over the slice. Now toast this side of bread and season with red chilly flakes or finely chopped green chillies if desired. Cut into triangles and serve with tomato ketchup.

Stuffed Green Peppers

2007-05-22T15:02:00.001-04:00

Last weekend it was time to try out something new in our kitchen. We had Green Pepper/Capsicum lying in the fridge waiting for her turn to come onto the cutting board.Personally,I don't like Green Pepper and so,that is one of the vegetables I use when I am left with no option. Looking at Green Pepper,I was thinking of trying something that can make me appetizing.Then came out our Besan stuffed Capsicum recipe. All I did for this was just made the pakodi batter and stuffed it inside Green Pepper and deep fried it(I don't prefer though).
Ingredients:
2 medium sized green peppers(small ones are preferred)
1 cup besan sieved without any lumps
1/2 onion finely chopped
salt and chilly powder according to taste
1/2 of small tomato finely chopped(optional)
1 green chilly finely chopped(optional)
1/2 tsp jeera(ajwain can also be used)
you can also add apinch of garam masala powder or 1 garlic flake crushed if desired
a small pinch of baking soda
Method:
Mix besan red chilly powder,salt,jeera,tomato, onion,finely chopped green chilly and pinch of soda to a thick batter using water. Slit capsicum either horizontally or vertically. Cut off the stalk and deseed. Stuff with the besan mixture and do not over stuff as green pepper's will not cook properly . Deep fry in hot oil on medium flame to ensure that green peppers are properly cooked inside and serve with rice.

Dondakaya kura(Tindora Fry with Kura Karam)

2007-05-17T23:59:00.000-04:00

recipe source: My Mom
prep' time: 20 mins
serves: 2-3 people

one of my favourite veggie which is available fresh and tender almost through out the year both here and back in my home town Vizag,is Dondakaya/Tindora. This is my all time favourite vegetable and this vegetable is one reason that makes me go to Indian store here every friday,the day we get fresh veggies here. I usually do 3 kinds of curries with this. The first one is very common Dondakaya fry,the second fry with kura karam(click here) and third with coconut. The first recipe is very common and already there in many blogs and can be found here.

link1 (from Sailaja's Sailusfood)

link2(from Indira's Mahanandi)

Even though I already sent few entries to Latha's RCI - Andhra Cuisine. Today I thought I'll post this one as my last entry. After all,being an Andhrite,majority of my blog's recipes are from Andhra Cuisine. :)Click on the icon to know more about this event.

For now ,I'll post the second one - my favourite.
Ingredients:
15-20 fresh dondakayalu/tindora
1 tbsp oil
salt
1 tbsp kura karam(curry powder)

Method:
After washing and pat drying the dondakayalu/tindora cut off the head and tail parts and then slit and chop into thin long pieces as shown in the picture. Take a wide skillet ,add oil,let it heat and then add dondakayalu/tindora. Add salt and cover. Let it cook till soft but cruncy ocassianally stirring in between. Then add 1tbsp kura karam and stir for a min and turn off stove. Serve hot with rice.

Vegetables in Tamarind Sauce(Mukkala Pulusu)

2007-05-17T23:50:00.000-04:00

recipe source: My Mom
prep' time: 20 mins
serves: 3-4 people

Unlike the other sambhar's of south india ,this speciality stew of Andhra can be done with either one vegetable or a combination of vegetables and it does not have dal. I have known this dish as a very easy and yet speciality which is usuallly prepared during functions and festive occasions. It has a sweet and a sour taste. The taste level can be adjusted according to your requirement. The most common vegetables chosen for this dish are bottle guard,pumpkin,drumstick,sweet potato ,brinjal,okra. But any vegetables of your choice can be picked up. Today I used the following

Ingredients:

2 small brinjals
2 okra
1/2 onion
1/2 carrot
key lime sized tamarind
1 tbsp of grated jaggery/sugar
salt to taste
1/2 tsp chillipowder
a pinch of turmeric powder
1 tbsp rice flour
1/2 tsp sambhar powder(optional)
for tadka/seasoning
1 dry red chilly
1/2 tsp methi seeds/fenugreek
1/4 tsp jeera/curry leaves
1 big pinch of hing/asfoetida
curry leaves/coriander leaves

Method:

Wash,peel and chop onion into big pieces.Wash,peel and chop carrots into rounds. Wash,pat dry and chop okra into 1 inch pieces after trimming off head and tail parts. Wash and trim off the stalk part and chop brinjal into bite size pieces. Take all these veggies into a deep sauce pan and add a big glass of water and bring to boil. Add salt ,turmeric and jaggery.Cook all the vegtables till soft but not mushy. Meanwhile add tamarind to a small bowl of hot water and cover and let it stand till water is cooled and extract tamrind juice. Add this juice to the vegetable combination. Check the spice and salt level. Adjust if needed. Take a tbsp of rice flour and mix with water to form a thin syrup of dosa batter consistency.This is used to thicken the liquid.Use a strainer while adding this to the liquid to avoid any lumps Cornflour or besan can also be used for this purpose.Turn off heat.
Now,take a tsp oil in a tadka pan and add and toast all the popu/seasoning ingredients. Add this to the stew and garnish with coriander leaves.Serve with rice along with papad.

one more picture to be uploaded!!