March 30, 2011

Mushroom Pakoda

Ingredients:
Mushroom - 200 gms
Besan  - 1 cup
Rice Flour - 2 tsp
Red chilli powder - 1/2 tsp
Salt to taste
Chat Masala - 1/4 tsp
Green chillies - 2 (finely chopped)
Ginger garlic paste - 1 tbsp
Ajwain - 1/4 tsp
Coriander leaves - few
Oil for frying


Method:

  • Marinate mushrooms with salt, ginger garlic paste.
  • Mix Besan, rice flour, salt, red chilli powder, ajwain, green chillies, coriander leaves with little water to make thick batter.
  • Heat oil and dip the mushrooms in batter and fry pakodies in medium flame till golden colour.
  • Serve hot with chutney or tomato ketchup.


Vegetable Cutlet



Ingredients:

Potatoes – 250 gms
Carrot – 2
Cabbage – ½ cup
Green peas – 1 cup
Onion – 1
Green chillies – 4
Bread crumbs – 2 cups
Corn flour – 1 tbsp (optional)
Salt to taste
Oil for deep fry
Coriander leaves

Method:

  • Boil potatoes, carrot, cabbage and green peas in salted water.
  • Drain the water and mash all vegetables.
  • Add finely chopped onions, green chillies, coriander leaves, bread crumbs, salt to mashed vegetables. Add corn flour or more bread crumbs if necessary to make medium size round cutlet.
  • Heat oil and fry cutlets 4-5 at a time till golden brown colour.
  • Remove and spread on paper napkin to absorb excess oil.
  • Serve hot with tomato sauce.

Vegetable Puttu


Ingredients:

Wheat Rawa – 200 gms
Moong dal – 200 gms
Carrot – 200 gms
Cauliflower – 1 cup
Green peas – 1 cup
Potatoes – 2
Onions – 2
Green chillies – 10
Ginger – small piece
Lemon – 1
Grated coconut – 1 cup
Coriander leaves
Oil – 2 tbsp
Mustard seeds – ¼ tsp
Urad dal – ½ tsp
Channa dal – ½ tsp
Salt to taste

Method:

  • Wash and soak moong dal for 1 hour then grind it to make fine paste without adding water.
  • Dry roast wheat rawa till reddish colour then soak in cool water.
  • Grate the carrots
  • Mix moong dal paste, grated carrot and soaked wheat rawa without water, salt well.
  • Grease oil to idli plates, put 1 tbsp of batter in idli plate then steam idlis for 10 to 15 minutes.
  • Take the idlis from idli plate and chop them into very small pieces.
  • Boil potatoes, cauliflower, green peas in salted water.
  • Heat the oil in thick kadai, fry urad dal, channa dal, mustard seeds for 1 minute.
  • Add chopped ginger pieces, green chillies, onions and fry till onions are translucent.
  • Add boiled vegetables, salt and fry for 5 minutes.
  • Add idli mixture and mix well. Then add grated coconut and cook another 5 minutes.
  • Lastly add lemon juice and coriander leaves.

March 29, 2011

Carrot and Green pea Idli

Ingredients:
Idli batter - 4 cups
Carrot - 1 cup (Grated)
Fresh Green peas - 1/2 cup
Salt to taste
Oil - 1-2 tsp


Method:

  • Mix carrot, green peas and salt to Idli Batter.
  • Grease oil to Idli plates and spread Batter on plates.
  • Steam Idli in high flame for 10 minutes and in low flame for 5 minutes.
  • Cool it for 2 minutes and serve immediately with coconut chutney.

Chinta Chiguru Podi (Tender Tamarind Leaves Spicy Powder)

Ingredients:
Chinta Chiguru - 250 gms
Dry red chillies - 10 -12 (as per taste)
Salt to taste
Coriander seeds -  1 tbsp
Cumin seeds - 1 tsp
Garlic cloves - 8-10
Fenugreek seeds - 1/4 tsp
Urad dal - 1 tsp
Channa dal - 1 tsp
Oil - 2 tsp


Method:

  • Remove stems from chinta chiguru and dry them in shade for one day or till they are complete dry.
  • Heat oil in pan, fry red chillies,urad dal, channa dal, corainder, cumin and fenugreek seeds.
  • Remove from pan and fry chinta chiguru once in the same pan.
  • Grind all the ingredients by adding salt and garlic cloves to make fine powder.
  • Store in airtight container.
  • Serve with steamed rice and ghee.


March 28, 2011

Mullangi Vada (Raddish Vada)

Ingredients:
Raddish -  1 Kg
Channa dal - 1 cup
Onions - 3
Green chillies - 10 - 12
Ginger piece
Cinnamon - small piece
Cloves - 6
Mustard seeds - 1/4 tsp
Coriander leaves.
Salt to taste
Oil  for deep fry.


Method:

  • Soak channa dal for one hour.
  • Peel and grate raddish.
  • Drain the water completely from channa dal.
  • Grind channa dal, raddish, ginger, cinnamon, cloves with salt Coarsely.
  • Don't use water as raddish already consists water. 
  • Heat 1 tbsp of oil in a pan, fry mustard  then add chopped green chillies, onions and fry them for 2 minutes.
  • Then add dal batter and fry till water evaporates.Remove from fire and make small balls immediately.
  • Heat the oil for deep fry, press the balls into vada's and fry till golden brown colour.
  • Serve hot with chutney.

Chakra Pongali

Ingredients:
Rice - 250 gms
Moong Dal - 125 gms
Sugar - 250 gms
Ghee - 250 gms
Milk - 500 ml
Almonds - 1/2 cup
Cashew nuts - 1/2 cup
Kishmish - 1/4 cup
Cardamom- 8
Pacha Karpooram (camphor) used in sweets -  a pinch
Saffron - a few strands


Method:


  • Wash and drain water from rice.
  • Dry roast moong dal till aroma comes.
  • Take thick kadai, put rice, dal, milk (500 ml) and add sufficient water to cook rice and dal.
  • Soak almonds in warm water for 10 minutes then remove the skin. Chop them into small pieces.
  • Fry cashew nuts and kishmish in ghee.
  • When rice is cooked add ghee, sugar and mix gently. Close the lid.
  • When sugar melted rice becomes soft.
  • Add dry fruits, cardamom  powder, pacha karpooram, saffron and mix gently.
  • Close the lid and cook another 5 minutes in low flame.
  • Remove from fire and shift another bowl so it cannot be sticked to pan.
  • Serve Hot.
  • Generally We prepare this sweet in festivals.This dish is naivedyam
    to our gods.

March 27, 2011

Kothimeera Podi (Coriander leaves spicy powder)

Ingredients:
Coriander leaves - A big punch
Dry red chillies - 3-4 (as per taste)
Tamarind - 2-3 stripes
Urad dal - 2 tsp
Cumin seeds - 1/2 tsp
Mustard seeds - 1/4 tsp
Fenugreek seeds - 1/4 tsp
Turmeric - 1/4 tsp
Salt to taste
Oil - 1 tsp


Method:

  • Wash and dry coriander leaves under shade for 1 or 2 days.
  • Heat oil and fry urad dal, cumin, mustard and fenugreek seeds.
  • Remove from the pan and roast coriander leaves once.
  • Grind all the ingredients by adding tamarind and salt.
  • Store in air tight container.
  • Serve with Steamed rice and ghee.


Kandi Podi (Toor Dal Spicy Powder)

Ingredients:
Toor Dal - 1 cup
Channa dal - 1 cup
Moong dal - 1/2 cup
Urad dal- 1/2 cup
Dry red chillies - 10
Cumin seeds - 2 tsp
Salt to taste


Method:

  • Dry roast dals separately till good aroma comes.
  • Dry roast red chillies.
  • Grind all ingredients to make powder.
  • Store in airtight container.
  • Serve with steamed rice and ghee.

Spanish Omelette

Ingredients:
Eggs - 2
Onion - 1 tsp (finely chopped)
Capsicum - 1 tsp (finely chopped)
Tomato - 1 tsp (finely chopped)
Button Mushrooms - 2 (finely chopped)
Salt and pepper to taste
Butter or oil - 1 tbsp


Method:

  • Beat the eggs well with salt and pepper.
  • Heat the butter  and fry the vegetables lightly.
  • Add the egg mixture and spread it as omelette and cook and turn over.
  • Serve hot.

Stuffed Capsicum with Soya Beans

Ingredients:
Capsicums - 4
Soya beans - 1/2 cup
Potatoes - 4
French beans - 6
Carrot - 1 (grated)
Onion - 1 (finely chopped)
Tomato - 1 (finely chopped)
Lemon juice - 1 tsp
Salt to taste
Pepper or red chilli powder - 1/2 tsp
Butter - 1 tbsp


Method:

  • Soak soya beans overnight and cook separately.
  • Boil, peel and mash the potatoes.
  • Grate the carrot and finely chop French beans.
  • Scoop out the seeds from capsicums  from the stalk end. Keep the top intact.
  • Mix all chopped vegetables, beans, potatoes, lemon juice, salt and pepper.
  • Stuff this inside the capsicum and cover the top with mashed potato and tied if necessary.
  • Smear butter on capsicums.
  • Steam for 5 minutes or cook in low flame for 5 minutes.
  • Serve immediately.

Banana Mango Smoothe

Ingredients:
Banana pieces - 1 cup
Mango pulp - 1 cup
Lemon juice - 1 tsp
Crushed Ice


Method:

  • Blend all the ingredients except ice in the blender.
  • Serve with crushed ice.

March 26, 2011

Cashew nut Pakodi (Zeedi Pappu Pakodi)

Ingredients:
Cashew nuts - 100 gms
Besan - 100 gms
Baking soda - 1/4 tsp
Oil - 1 tbsp
Salt to taste
Red chilli powder - 1/2 tsp
Ghee for deep frying


Method:

  • Split cashews into two pieces.
  • Mix besan, chilli powder, salt, baking soda well. Heat the oil and pour the hot oil in besan mixture.
  • Mix gently then add cashew nuts and little water.
  • The batter must be thick. Do not use more water.
  • Heat ghee in kadai, drop the batter little (like onion pakodi's) and fry till light golden colour.
  • This snack is crispy and tasty. 

March 25, 2011

Poha (atukulu) Pulao

Ingredients:
Poha - 250 gms
Potatoes - 2
Cauliflower - 1 floret
Carrot - 1
French beans - 3-4
Peas - 1/4 cup
Green chillies - 5-6
Cardamom - 3
Cloves - 3
Cinnamon stick - 1
Salt to taste
Oil - 2 tbsp


Method:

  • Wash poha in hot water, drain the water completely and keep aside.
  • Boil th potatoes and cut them into small pieces.
  • Par boil carrot, beans and cauliflower pieces, peas in salted water. 
  • Heat the oil, add cardamom, cloves, cinnamon and fry till the aroma comes.
  • Add green chillies, boiled vegetables and fry 2-3 minutes.
  • Add poha and salt , stir for about 5 minutes.
  • Serve hot.


Egg parantha

Ingredients:
Chapatis -  4
Eggs - 4
Onion - 1 (finely chopped)
Coriander leaves - 2 tsp (finely chopped)
Green chillies - 2 (finely chopped)
Salt and pepper to taste
Oil - 4 tsp


Method:

  • Beat the eggs. Add chopped onions, coriander, green chillies, salt and pepper. Beat well.
  • Heat the tawa and put one teaspoon of oil, pour 1/4 of the egg mixture and keep the roti on top of the egg batter.
  •  Press the roti. When cooked turn to the other side and cook.
  • Do the same procedure for all rotis.
  • Serve immediately.


Potato Masala Puri

Ingredients:
Wheat flour  - 150 gms
Maida - 100 gms
Potatoes - 250 gms
Onions - 1
Cumin seeds - 1/2 tsp
Masala powder - 1 tsp
Ghee - 1 tbsp
Salt to taste
Oil for deep frying


Method:


  • Boil, peel and mash potatoes. Finely chop onions.
  • Make a dough with flours, mashed potato and other ingredients by using sufficient water .
  • Divide the dough into small balls and make them into puri.
  • Heat the oil and fry the puri one by one in hot oil till light golden colour.
  • Place them immediately on paper napkin for absorbing excess oil.
  • Serve with tomato chutney.

March 19, 2011

Vankaya Tomato Chutney (Brinjal and Tomato Chutney)

Ingredients:
Brinjals - 6 no.
Tomatoes - 4 no.
Green Chillies - 6-8
Tamarind - 2-3 strips
Turmeric - 1/4 tsp
Salt to taste
Garlic cloves - 4
Cumin seeds - 1 tsp
Curry leaves
Coriander leaves
Oil- 1 tbsp


Method:

  • Chop tomatoes, green chillies and brinjals.
  • Heat oil in a pan, add chopped vegetables, turmeric.
  • Fry the vegetables till they are well cooked.
  • Cool and grind all the ingredients by adding salt, tamarind, garlic and cumin seeds to make chutney.
  • Lastly add chopped coriander leaves.
  • Serve with rice.


Mixed Vegetable Sour curry (Mukkala Pulusu)

Ingredients:
Bottle Gourd - 100 gms
Red Pumpkin - 100 gms
Brinjal - 100 gms
Okra - 100 gms
Tomatoes - 2
Onion - 1
Drum stick - 2
Tamarind  -  small lemon size
Turmeric - 1/2 tsp
Red chilli powder - 1 tsp
Salt to taste


Spice powder:
Channa dal - 1 tsp
Coriander seeds - 1 tsp
Fenugreek seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Dry red chilli- 2


For talimpu:
Oil - 1 tbsp
Dry red chilli - 2; Mustard seeds, cumin seeds, fenugreek seeds - 1/4 tsp each, asafoetida-  a pinch, Curry leaves.


Garnishing:
Coriander leaves


Method:

  • Dry roast the spice powder ingredients and grind them to make powder.
  • Chop the vegetables into medium size pieces.
  • Cook all vegetables in water by adding turmeric.
  • Add tamarind juice, red chilli powder and salt when vegetables are tender.
  • Cook another 8-10 minutes in low flame then add spice powder and mix gently.
  • Heat oil in a pan, add all talimpu ingredients and fry till mustard crackles. Pour this on curry.
  • Garnish with coriander leaves.
  • Serve with rice.
Note: You can add small jaggery piece if you like sweet and sour taste.

March 16, 2011

Panch Phoren

Ingredients:
Fenugreek seeds - 2 tsp
Yellow Mustard Seeds - 2 tsp
Kalaunji (Onion seeds) - 2 tsp
Aniseed (Saunf) - 4 tbsp
Cumin seeds - 4 tbsp

Method:
  • Dry roast all the ingredients and cool them.
  • Grind to make fine powder and store in airtight container.
  • It is mostly used in kashmiri dishes.





March 01, 2011

Capsicum Curry

Ingredients:
Capsicum - 500 gms
Onion - 1
Ginger, garlic paste - 1 tsp
Turmeric - 1/4 tsp
Red chilli powder - 1 tsp
Salt to taste
Oil - 1 tbsp


Masala Powder:
Peanuts - 2 tsp
Gingely Seeds - 1 tsp
Coriander seeds - 1 tsp
Cumin seeds - 1 tsp
Dry Coconut - 1 tsp


For talimpu:
Channa dal - 1/2 tsp; Urad dal - 1/2 tsp; cumin and mustard seeds - 1/4 tsp, Curry leaves


Method:

  • De seed and chop capsicum into small pieces.
  • Dry roast the masala ingredients , cool and grind to make fine powder.
  • Heat oil in kadai, add talimpu ingredients and fry till mustard crackles.
  • Add chopped onion, capsicum, ginger & garlic paste, turmeric, salt and red chilli powder.
  • Cook in low flame till capsicum become tender.
  • Lastly add masala powder and cook another 5 minutes.
  • Serve with rice or roti.