April 30, 2011

Rajma Curry

Ingredients:
Rajma -  1 cup
Onions - 2
Tomatoes - 2
Green chillies -3
Ginger- 1 tsp (grated)
Coriander powder - 2 tsp
Cumin seeds - 1/2 tsp
Salt to taste
Black salt - 1 tsp
Turmeric- 1/4 tsp
Chilli powder - 1 tsp
Oil - 1 tbsp
Coriander leaves


Method:

  • Soak Rajma overnight then drain the water.
  • Pressure cook Rajma in sufficient water up to 4 whistles.
  • Grind chopped onion, tomatoes, green chillies, 1 tsp coriander leaves.
  • Heat oil in kadai, add cumin seeds, onion and tomato paste and cook till oil floats on gravy.
  • Add grated ginger, Rajma and spices, mix well and cook another 5 minutes.
  • Lastly add chopped coriander leaves.
  • Serve with rice or roti.


April 27, 2011

Vadiyalu

Ingredients:
Urad dal with skin - 1 kg
Green Chillies - 100 gms
Cumin seeds - 2 tsp
Salt to taste


Method:

  • Soak Urad dal for 5-6 hours.
  • Rub the skin lightly to remove the skin and Wash thoroughly.
  • Drain the water completely.
  • Grind all ingredients without water or just sprinkle to make fine thick batter.
  • Take small batter (1/2 tsp), make small ball and put it on plastic sheet. Do the same for all.
  • Dry them directly in sunlight.
  • When dried completely remove from sheet and store in airtight container up to one year.
  • Fry in oil and serve as side dish with dal or sambar. We can also make curry with this vadiyalu. 

Ice – Cream with Fruit Mélange


Ingredients:
Chocolate Ice –Cream – 2 Scoop
Whipped Cream – 1 tbsp (chilled)
Fresh Fruits – 3 tbsp (Pine apple, apple, cherries)

Method:
  • Place ice cream in ice cream bowl.
  • Top with fresh cream and garnish with chopped fruits.

Apple Banana Shake


Ingredients:
Apple – 1
Ripe Bananas – 2
Milk – 2 cups
Sugar as per taste
Vanilla essence – 1 tsp

Method:
  • Peel and chop apple and bananas into small pieces.
  • Blend all ingredients to make juice.
  • Add water or milk if the juice is thick.
  • Serve chilled.

Carrot Juice


Ingredients:
Carrot – 250 gms
Lemon – 1
Ginger – small piece
Sugar as per taste

Method:
  • Grate carrot and ginger.
  • Blend carrot, ginger with water.
  • Strain and add lime juice, sugar.
  • Serve chilled.
No. of servings – 5

Fruit Cocktail


Ingredients:
Sweet lime – 2
Apple – 2
Grapes – 100 gms
Sugar as per taste

Method:
  • Extract juice from sweet lime.
  • Cut apple into small pieces.
  • Blend apple and grapes to make juice.
  • Add sweet lime juice, sugar and blend once.
  • Add sufficient water.
  • Serve chilled with ice cubes.
No. of servings: 5

April 26, 2011

Saffron Pulao

 Ingredients:
Rice - 1 cup
Raisins - 1/2 cup
Almonds - 1/2 cup
Milk - 1/2 cup
Sugar - 1 tbsp
Saffron - few strands
Water - 1 1/2 cup
Green Cardamom - 2
Black Cardamom - 1
Cloves - 2
Ghee - 2 tbsp
Salt to taste


Method:

  • Heat ghee in thick vessel. Add raisins and fry till brown.
  • Tie cardamom, cloves in muslin cloth anddrop in vessel with   rice and fry for 2 minutes
  • Soak saffron in milk.
  • Add water then  close the lid and cook till 3/4 th done.
  • Add saffron milk mixture,salt and sugar.
  • Cook till the rice done.
  • Serve hot with raita.


Vegetable Omelette without egg

Ingredients:
Besan - 2 tbsp
Moong Dal without skin- 1/2 cup
Potatoes - 2
Carrot - 1
Beetroot - one small piece
Onion -  1
Green peas - 1 tbsp
Ginger - small piece
Green chillies - 4
Salt to taste
Cumin seeds - 1/2 tsp
Oil/ ghee


Method:

  • Soak moong dal for 1 hour and grind to make fine batter.
  • Boil, peel and mash potatoes without lumps.
  • Add water to besan and make batter without lumps.
  • Mix Moong dal batter, besan and mashed potato well as dosa batter.
  • Grate carrot and beetroot.
  • Boil and mash green peas coarsely.
  • Finely chop onions, green chillies and ginger.
  • Add all vegetables,salt and cumin seeds to batter.
  • Grease oil or ghee to pan, pour one ladle full of batter and spread like omelette.
  • Cook both sides and serve immediately.



Corn Pakoda

Ingredients:
Corn  - 1 cup 
Wheat Flour - 1/4 cup
Rice Flour - 1/4 cup
Channa dal - 1/4 cup
Ginger - chilli paste - 1 tsp
Curd - 1 tbsp
Coriander powder - 1 tsp
Cumin seeds - 1 tsp
Salt to taste
Oil for deep fry
Baking soda - 1/4 tsp


Method:

  • Boil and crush corn coarsely.
  • Soak Channa dal for 1 hour and grind coarsely with cumin seeds by adding little water.
  • Add all ingredients by adding sufficient water to make thick batter and keep aside for 15 minutes.
  • Heat oil in kadai, drop spoonful of batter into hot oil and fry till golden brown colour. 
  • Remove from oil and immediately keep on paper napkins for absorbing excess oil.
  • Serve hot with chutney or ketchup.











Avial

Ingredients:
Beans - 75 gms
Cluster Beans - 75 gms
Carrot - 100 gms 
Ash Gourd - 1 small piece
Raw Banana - 1
Potatoes - 150 gms
Cauliflower  -small 
Drumsticks - 2
Cabbage - 50 gms
Coconut - 1
Fresh Curd - 1 cup
Ghee  - 2 tbsp
Green chillies - 4-5
Salt to taste
Turmeric - 1/4 tsp
Cumin seeds - 1 tsp
Mustard seeds - 1/4 tsp
Curry leaves


Method:

  • Grind green chillies, salt, turmeric and cumin seeds into paste.
  • Cut all the vegetables into pieces.
  • Take  a kadai, boil all vegetables with chilli paste in sufficient water till they are tender.
  • Grate the coconut and mix this in curd,salt, little turmeric.
  • Heat ghee in kadai, add mustard and curry leaves and fry till mustard crackles.
  • add cooked vegetables and fry for 3-4 minutes. Then add coconut mixture and cook only 2 minutes otherwise curd curdles.
  • Remove from fire and mix gently.
  • This is tasty and healthy curry.

Tutti Frutti Muffins

Ingredients:
Maida - 250 gms
Sugar - 200 gms (Powdered)
Tutti Frutti - 200 gms
Cashew nuts - 200 gms
Butter - 180 gms
Vanilla essence - 1 tsp
Baking powder - 1 tsp
Baking Soda - 1/2 tsp
Eggs - 3


Method:

  • Sift Maida, baking powder, baking soda twice.
  • Mix butter and powdered sugar well with blender.
  • Add beaten eggs and vanilla essence, blend again to mix well. Blend till the mixture is smooth.
  • Add flour a little at a time , stir continuously and no lumps should form. 
  • Add tutti frutti, cashew nuts and stir well .
  • Grease the muffin trays and pour the mixture into individual muffin case up to 2/3 level..
  • Preheat the oven for 10 minutes.
  • Place the tray in the oven and bake for15-20 minutes. Insert a tooth pick in the center of muffin and if it comes out clean,it is baked.
  • Transfer it to wire rack and let it cool for 5 minutes and then remove from muffin cases.


April 21, 2011

Paneer Kurma

Ingredients:
Paneer - 200 gms
Onion - 1
green chillies - 4
Tomatoes - 3
Ginger garlic paste - 1 tsp
Dry red chilli - 4
Coriander seeds - 2 tsp
Cumin seeds - 1 tsp
Poppy Seeds - 1 tsp
Cashew nuts - 10
Chironji - 1 tsp
Fresh coconut - 1/2 cup (grated)
Garam Masala Powder - 1/2 tsp
Cinnamon -  small piece
Cardamom -4
Salt to taste
Turmeric - 1/4 tsp
Oil - 2 tbsp
Coriander leaves for garnishing


Method:

  • Finely chop green chillies, tomatoes and onions.
  • Cut paneer into square pieces and fry them in oil till light red colour then keep aside on paper napkin to absorb excess oil.
  • Grind grated coconut, poppy seeds, chironji and cashew nut into fine paste by adding little water.
  • Dry roast Dry red chillies, coriander and cumin seeds. Cool and grind to make fine powder.
  • heat oil in kadai, add cinnamon, cardamom and fry for one minute.
  • Add chopped onions, green chillies and fry onions till light golden brown colour.
  • Add Chopped tomatoes, ginger garlic paste, turmeric, cook till oil leaves the sides.
  • Add coconut paste, red chilli, coriander powder and 1 cup of water. Cook another 6-8 minutes.
  • Add Paneer, garam masala, mix gently and cook another 5 minutes in low flame.
  • Lastly garnish with coriander leaves.

April 19, 2011

Cereal Dosa

Ingredients:
Urad dal - 1 cup
Moong Dal - 1/2 cup
Channa Dal - 1/2 cup
Horse Gram - 1/2 cup
Ragi - 1/2 cup
Rice - 3 cups
Fenugreek Seeds - 1 tbsp
Salt to taste
Oil for Dosa's


Method:

  • Soak all the ingredients except oil and salt for 4-5 hours.
  • Wash thoroughly and grind the ingredients to make fine batter by adding sufficient water.
  • Keep aside for 6 hours for fermentation. If you don't want to ferment use immediately.
  • Add salt and mix well before making dosa's.
  • Grease oil to pan, then pour one ladle full of batter, spread it to make thin dosa.
  • Cook both sides.
  • Serve hot with allam chutney or coconut chutney.

Cabbage with coconut

Ingredients:
Cabbage - 1/4 kg
Fresh Coconut - 1/2 Cup (grated)
Green chillies -4
Salt to taste
Oil - 1 tbsp
Channa dal, Urad dal - 1 tsp each
Mustard and cumin seeds - 1/4 tsp each
Curry leaves


Method:

  • Finely chop cabbage and green chillies
  • Heat oil in kadai, add channa dal, urad dal,mustard, cumin seeds and curry leaves. Fry for one minute then add green chillies and cabbage.
  • Add salt and cook in low flame till cabbage becomes tender.
  • Lastly add grated coconut, mix well and cook another 5 minutes in low flame.
  • Serve with rice or roti.

April 12, 2011

Thotakura Kadala Kura (Amaranth Stalks with Milk Curry)

Ingredients:
Thotakura Kadalu - One Bunch (tender stalks)
Onions  - 2 
Green chillies - 3
Turmeric - 1/4 tsp
Red chilli powder - 1 tsp
Salt to taste
Milk - 1/2 cup
Oil - 1 tbsp
Dry red chilli - 1
Channa dal, Mustard and cumin seeds - 1/4 tsp each
Curry leaves


Method:

  • Cut thorakura kadalu into  1" pieces while cutting remove thread like fibre.
  • Finely chop onions and green chillies.
  • Heat oil in pressure cooker, add dry chilli, channa dal, mustard, cumin seeds and curry leaves. Fry till mustard crackles.
  • Add chopped onions, chillies and fry onions till they are translucent.
  • Add thotakura kadalu, spices, and 1 cup of water.
  • Close the lid and cook up to 3 whistles.
  • Remove from fire and cook again if there is any water.
  • Add milk when water evaporated then cook another 1 -2 minutes.
  • Serve with rice.


April 09, 2011

Paneer Omelette

Ingredients:
Eggs - 2
Paneer - 1 tbsp (grated)
Onion - 1 tsp (finely chopped)
Spinach leaf - 1
Green Chilli- 1 (finely chopped)
Salt and pepper to taste
Oil or Butter - 1-2 tsp


Method:

  • Beat eggs well and add all other ingredients except butter.
  • Heat oil in a pan then pour egg mixture to make an omelette.
  • Cook both sides.
  • Serve immediately

Dahi Aloo

Ingredients:
Small Potatoes - 500 gms
Thick Curd  -1 cup
Turmeric - 1/4 tsp
Red chilli powder - 1 tsp
Salt to taste
Garam Masala - 1 tsp
Ginger Pieces - 1 tsp (finely Chopped)
Cumin seeds - 1 tsp
Oil - 2 tbsp
Coriander leaves


Method:

  • Boil and peel the potatoes and keep aside.
  • Heat oil in kadai, add cumin seeds and ginger pieces then fry for one minute.
  • Add potatoes and fry till golden colour by stirring continuously.
  • Add curd and spices, mix well and cook in low flame.
  • When curd changes its colour, remove from fire.
  • Garnish with coriander leaves.
  • Serve immediately.


Whole Moong (sprouts) Curry (Pesalu kura)

Ingredients:
Whole Moong(Green Gram) Dal  - 1 cup (Sprouts)
Onions - 2
Green Chillies - 2
Grated Coconut - 1 tbsp
Ginger garlic paste - 1 tsp
Red chilli powder - 1 tsp
Turmeric - 1/4 tsp
Salt to taste
Lemon juice - 1 tbsp
Oil - 1 tbsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Curry leaves
Coriander leaves


Method:

  • Finely chop green chillies and onions.
  • Heat oil in pressure cooker, add mustard and cumin seeds, curry leaves and fry for one minute.
  • Add chopped chillies and onions and fry till onions are translucent.
  • Add Moong sprouts, spices and water.
  • Close the lid and cook up to 3 whistles or dal becomes soft and separate.
  • Once the lip is open add lemon juice and coriander leaves.
  • Serve with rice or roti.
  • Sprouts are good for health.

Pesara Pappu Charu (Moong Dal Rasam)

Ingredients:
Moong Dal - 1 cup
Onions - 4
Green Chillies - 4
Tomato - 2 (small)
Turmeric - 1/4 tsp
Salt to taste
Lemon - 1-2 (as per taste)


 For Talimpu:
Ghee - 2 tsp
Dry red chilli - 2, Fenu greek, cumin and mustard seeds - 1/4 tsp each, Curry leaves
Coriander leaves


Method:

  • Pressure cook moong dal upto 3 whistles or till dal becomes soft. Blend the dal to make fine paste.
  • Slit green chillies, cut tomatoes and onions into four.
  • Cook onions, tomatoes, green chillies in water till they are tender.
  • Add salt, turmeric, dal and sufficient water then bring it to boil.
  • Lastly add lemon juice and cook for 1 minute.
  • Heat ghee in a pan, add all talimpu ingredients  and fry till mustard crackles.
  • Pour this on rasam.
  • Rasam must be thin and garnish with coriander leaves.
  • Serve with rice. 
  • Generally, we will prepare this rasam in summer.


April 06, 2011

Vadiyalu Kura

Ingredients:
Vadiyalu - 1 cup
Onions - 2 (big)
Red chilli powder - 1 tsp
Turmeric - 1/4 tsp
Salt to taste
Milk - 1/2 cup
Oil - 2 tbsp
Channa dal, Urad dal - 1/2 tsp each
Cumin and Mustard seeds - 1/4 tsp
Curry leaves.


Method:

  • Heat 1 tbsp of oil  and fry vadiyalu  till golden brown colour. Remove and keep aside.
  • Finely chop onions.
  • Heat oil in a kadai, fry channa dal, urad dal, mustard and cumin seeds, curry leaves till mustard crackles.
  • Add chopped onions and fry them till they are translucent.
  • Add fried vadiyalu, spices and 1-2 cups of water.
  • Close the lid and cook till water evaporates.
  • Lastly add milk and cook another 2 minutes.
  • Serve with rice.


Alu - BitterGourd Curry (Bangala Dumpa Kakarakaya Kura)

Ingredients:
Potatoes - 250 gms
Bitter Gourd - 250 gms
Green Chillies - 4
Ginger garlic paste - 1 tbsp
Turmeric - 1/4 tsp
coriander cumin powder - 1 tsp
Red chilli powder - 1 tsp
Cumin seeds - 1/2 tsp
Mustard seeds - 1/4 tsp
Channa dal, Urad dal - 1/2 tsp each
Curry leaves
Coriander leaves
Oil - 1-2 tbsp


Method:

  • Boil, peel and mash & mix potatoes with salt , turmeric, ginger garlic paste, red chilli powder, coriander and cumin powder.
  • Boil bitter gourd in salted water. Drain the water and de-seed bitter gourd.
  • Cut bitter gourd into 1-2" round pieces.
  • Stuff potato mixture into bitter gourd pieces.
  • Heat oil in pan, add channa dal, urad dal, cumin and mustard seeds, curry leaves, green chillies and fry for one minute.
  • Add stuffed bitter gourd pieces and fry in medium flame for 5 minutes.
  • Then close the lid and cook in low flame for 8-10 minutes by stirring occasionally.
  • Garnish with coriander leaves.
  • Serve with rice.