February 17, 2020

THOTAKURA PESARA PAPPU EGURU (AMARANTH LEAVES WITH MOONG DAL)


Ingredients:
Amaranth leaves - 250 gms (chopped0
Moong dal -2 tbsp (soaked)
Onion -1 (chopped)
Green chillies - 4 (chopped)
Salt to taste
Chilli powder - 1tsp
Turmeric - 1/4 tsp
Red chilli - 1
Channa dal - 1 tsp
Cumin seeds - 1/4 tsp
Mustard seeds - 1/4 tsp
Oil - 1 tbsp

Method:

  • Heat oil in a pan; add red chilli, channa dal, cumin & mustard seeds and allow them to splutter.
  • Add green chillies and onion; cook till onions are soft.
  • Add amaranth leaves, stir fry for 2-3 minutes then cover and cook in low flame for 4-5 minutes.
  • Add soaked moong dal and cook till dal is almost done.
  • Then add salt, turmeric, chilli powder and cook cook another 5 minutes in low flame. 
  • Serve with rice.




February 15, 2020

NOONE SORAKAYA KURA


Ingredients:
Tender bottle gourd (round) - 1 small
Onion - 1 (chopped)
Green chillies -4-5 (slit)
Ginger garlic paste - 2 tsp
Tamarind - big lemon size (soaked)
Salt to taste
Turmeric - 1/2 tsp
Chilli powder - 2 tsp
Coriander powder - 2 tsp
Jaggery - 2 tsp
Oil - 1/2 cup
Red chilli - 1
Fenugreek,mustard and cumin seeds - 1/2 tsp
Curry leaves - few

Method:

  • take tender round bottle gourd and pierce all over with needle.
  • Cut gourd into medium pieces.
  • Heat oil in pan; add red chilli, fenugreek, mustard and cumin seeds; curry leaves and allow to fry.
  • Then add onion, ginger garlic paste and green chillies and cook till onions are soft.
  • Add gourd pieces; mix and cook in low flame till pieces are tender.
  • Add turmeric, chilli powder, salt and coriander powder; mix well.
  • Add tamarind juice, jaggery and cook till the gravy is thick.



February 13, 2020

CHINESE RICE PUDDING

Ingredients:
Rice - 1 cup
Sugar - 1/2 cup
Dry fruits - 1 cup
(roasted almonds, raisins, dates and walnuts)
Butter - 1 tbsp

For sauce:
Cornflour - 4 tbsp
Water -  2 cups
Sugar - 3/4 cup
Cocoa powder - 2 tbsp

Method:

  • Soak rice in 2 cups of water for 1/2 an hour. Then cook the rice until soft and cooked.
  • Add sugar and mix. Keep aside.
  • Grease the pan with butter. sprinkle one tbsp sugar.
  • Spread 1/2 of the dry fruits and cover with the layer of rice and top up with remaining dry fruits.
  • Steam cook for 20 minutes.
  • Invert into serving dish. serve hot with sauce.
To make sauce:
  • Mix water, sugar, cocoa, cornflour and boil till it thickens.
  • Pour over the pudding and serve hot.

SANDAL SYRUP

Ingredients:
Sugar -  1 1/2 cups
Water -  1 cup
Sandal powder - 1 tsp
Sandal essence - 3-4 drops

Method:

  • Bring to boil the sugar and water in a thick bottom vessel. Stir until the sugar completely dissolved.
  • Then cook to make the syrup into one thread consistency.
  • Then remove from the flame.
  • Put the sandal powder in muslin cloth and tie it. Drop the cloth into hot syrup.
  • When syrup is cool remove the tied cloth. Squeeze it in the syrup.
  • Then add essence and store in dry bottles.

February 11, 2020

BUTTER PECAN SHORTBREAD

Ingredients:
Butter - 1 cup
Firmly packed light brown sugar - 1/2 cup
All purpose flour -  2 1/4 cups
Pecans - 1/2 cup (finely chopped)

Decorator icing:
Butter -  2 tbsp
Vanilla - 1/4 tsp
Confectioners' sugar - 1 cup
Milk -  1 tbsp
Red and green food colouring

Method:
  • to prepare shortbread, beat butter until softened; add brown sugar gradually, beating until fluffy.
  • Add flour gradually, beating until well blended. Mix in pecans.
  • Chill dough until easy to handle.
  • On lightly floured surface, pat and roll dough into a 14 * 10" rectangle about 1/4" thick.
  • Cut dough into 24 squares. Divide each square into 4 triangles.
  • Transfer triangles to ungreased cookie sheets.
  • Bake at 300 F 18- 20 minutes, or until lightly browned. Remove to wire rack to cool.
  • To prepare icing, cream butter with vanilla in a small bowl.
  • Add confectioners sugar gradually, beating until blended.
  • Blend in enough milk for desired consistency for icing.
  • Colour one third of icing red and two thirds green.
  • Force icing through decorator tube to make a holly decoration on each cookie.

January 22, 2020

AL-HARIRA (MOROCCAN POTAGE)

Ingredients:
Minced lamb - 300 gms
Lentils - 150 gms
Onion - 100 gms (finely chopped)
Rice - 100 gms
Tomatoes - 300 gms (chopped)
Ginger - 50 gms
Parsley sprigs - 2 (chopped)
Celery - 50 gms
Cinnamon - 10 gms
Paprika - 10 gms
Cumin - 2 tsp
Flour - 50 gms
Salt - 1 tsp
Ground pepper - 1 tsp
Water - 1 1/2 litre
Eggs - 2
Coriander 
Oil

Method:

  • Heat a little oil in a saucepan, add the onion and celery. Fry until golden.
  • Now add the minced lamb, coriander, salt, pepper, spices and a little water and cook for approximately 15 minutes.
  • Then add tomatoes, parsley, lentils and cook for a further 20 minutes on a low heat, adding water if necessary.
  • Add the rice and when cooked, pour in the beaten eggs.
  • Finally, add the flour that has been previously mixed with water, and stir continually to avoid it from sticking to the bottom of the pan.


December 17, 2019

MATAR KI KACHORI

Ingredients:

For Filling:
Fresh green peas - 1 cup
Salt to taste
Garam masala - 1/2 tsp
Chilli powder - 1 tsp
Green chillies -2 (chopped)
Ginger - 1 tsp(chopped)
Coriander leaves - 1 tbsp (chopped)
Oil - 1 tbsp

For Puris:
Flour - 2 cups
Salt to taste
Oil - 2 tsp

Oil for frying

Method:

  • Coarsely grind green peas, chillies and ginger.
  • Heat the oil; add peas mixture and stir fry for 3-4 minutes.
  • Then add salt, chilli powder, garam masala and coriander leaves.
  • Mix and cook in low flame another 5 minutes.
  • Keep aside and let it cool.
  • Mix the flour, salt,oil and enough water to make stiff dough.
  • Knead the dough and divide into small portions as for puris.
  • Roll out each portion and fill with pea mixture and carefully reshape into ball.
  • Roll out each of the stuffed balls into 3" diameter circles.
  • Heat the oil and deep fry the puris one by one.
  • Serve with methi aloo.


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