June 30, 2011

Green peas Masala

Ingredients:
Green Peas - 500 gms
Potatoes - 500 gms
Fresh coconut - Half (grated)
Poppy seeds - 1 tbsp
Red chilli powder - 2 tsp
Ginger garlic paste - 1 tbsp
Turmeric - 1/4 tsp
Salt to taste
Oil - 2 tbsp
Cumin seeds - 1/2 tsp
Coriander leaves


Method:

  • Peel and cut potatoes into medium size pieces.
  • Grind coconut and poppy seeds into fine paste by adding little water.
  • Heat oil in kadai, add cumin seeds and fry for 1 minute.
  • Add potato pieces, green peas, cook them in low flame for 5 minutes.
  • Add ginger garlic paste, spices and mix well.
  • Add coconut paste and sufficient water, cook till potatoes are soft and gravy becomes little thick.
  • Lastly add coriander leaves.
  • Serve with rice,roti

June 29, 2011

Straw berry Shake

Ingredients
Milk - 1 cup (cold)

Straw berry crush - 1 tbsp
Sugar  - 2 tsp
Straw berry Ice Cream - 1 scoop


Method:
  • Blend all the ingredients and serve immediately in tall glass.


Spring Onion Chutney

Ingredients:
Spring onions with leaves - 1 cup
Roasted peanuts - 1/4 cup
Coriander leaves - 1/4 cup
Green chillies - 5-6
Garlic cloves - 4
Cumin seeds - 1/2 tsp
Lemon juice - 2 tsp
Salt to taste
Oil - 1 tsp


Method:

  • Chop spring onions, green chillies and coriander leaves, Fry them in little oil.
  • Grind all the ingredients to make chutney.
  • Serve with rice, dosa.

Kalonji Oil

  • Backache & Rheumatism: 
    Warm kalonji oil slightly & apply to the area thoroughly. Massaging the bone, not the skin & drink half teaspoon of kalonji oil for 30 days
  • Catarrh:
    Take ½ teaspoon of kalonji oil with 2 pods of long pepper twice a day. If catarrh is in initial stage put drop of kalonji oil in eyes daily.
  • Cough & Bronchial Asthma: 
    (1) Apply kalonji oil to chest & back.
    (2) Mix teaspoon of kalonji oil in boiling water & inhale the vapour twice a day.
    (3) Take ½ teaspoon of kalonji oil daily in the morning.
  • Diabetes:
    Take ½ teaspoon of kalonji oil twice a day in morning with hot water.
  • Cancer:
    (Intestinal cancer, blood cancer, throat cancer etc.) : take one glass grape juice, Add ½ teaspoon kalonji oil & drink in the morning before breakfast, after lunch & after dinner. Take 1 kg barley & 2 kg wheat flour, mix together make bread (roti) & give to the patient for 40 days. Avoid potatoe, arvee & brinjal.
  • Dandruff:Mix 10 gms of kalonji oil, 30 gms of olive oil, 30 gms of mehindi powder. Heat for a while & apply after paste becomes cool, rinse well with shampoo after 1 hour.
  • Difficulty menstruating:
    Take one spoon honey ½ teaspoon kalonji oil & drink 1 teaspoon before breakfast & 1 teaspoon after dinner for 2 weeks.
  • Dyspepsia, indigestion, gas, stomach irritation:
    Take one spoon of ginger juice & half teaspoon kalonji oil & drink twice daily. This treatment is also useful for obesity.
  • Epilepsy:
    take one cup of warm water & add 2 spoons of honey ½ teaspoon kalonji oil & use twice a day. Avoid cold food & guava banana & fig during treatment. MEMORY POWER : 1 spoon of honey with 10 drops of kalonji oil daily chew 2,3 pieces of dalchini (cardmom) daily. WEAKNESS OF BRAIN : take one teaspoon of ghee or 2 teaspoons of milk cream with to drops of kalonji oil with sugar for taste before breakfast daily.
  • Eye infection pain & weak sight & watering:
    Apply kalonji oil around the eyes & on the eye lid before going to sleep take half a teaspoon kalonji oil with a cup of carrot juice.
  • Hair Loss & Premature Greying:
    scrub the scalp thoroughly with lemon, leave it for 15 minutes & shampoo & dry with thereafter apply kalonji oil to whole scalp, continue for a 6 weeks.
  • Hearing - All ear problems including earache, infection and poor hearing:
    Heat kalonji oil & let it cool & drop two drops of cooled kalonji oil in the ear.
  • Headache and Earache:
    Apply kalonji oil to the forehead, sides of face adjacent to the ears & behind the ears.
    Take ½ teaspoon of kalonji oil for 3 days.
  • Heart Problems:
    Take ½ teaspoon of kalonji oil mixed with any hot drink daily in the morning this will liquefy the fats & widen the veins & arteries. Avoid fatty foods.
  • Hypertension:
    Take ½ teaspoon of kalonji oil with only hot drink at any time and take 2 lobes of garlic on empty stomach.
  • Indigestion:
    Take 1 glass apple juices, add 10 drops kalonji oil & black pepper & zeera one pinch
  • Inflammation of nose and throat:
    Put 10 drops of kalonji oil in a cup of boiling water & inhale the vapour.
    Take ½ teaspoon of kalonji oil with lemon juice daily.
  • Joint Pain and Arthritis: 
    take 1 spoon of vinegar, add half teaspoon of kalonji oil & two spoon of honey before break-fast & after dinner.
  • Piles, blood in stools and constipation:
    Take half teaspoon of Kalonji oil mixed with 1 cup black tea twice a day before breakfast & after dinner. Avoid hot & spicy items.
  • Period Pain (leucorrhoea, white discharge, menses discharges 2 to 4 times a month, stomach pain, back pain) Take two glass of water & boil with mint (pudina leaves) add teaspoon kalonji oil. Drink before breakfast & after dinner for 40 days. Avoid pickle, brinjal egg & fish.
  • Pimples & Acne:
    Take one cup sweet lime (mosambi) juice or pineapple juice add half teaspoon of kalonji oil twice daily. before breakfast & after dinner for 4 weeks.
  • Tooth Ache & Swelling Gums:Mix ½ teaspoon of kalonji oil with warm water & gargle the mouth & apply kalonji oil an the affected tooth, it will alleviate pain quickly.
  • Obesity:Mix 2 spoons of honey ½ teaspoon of kalonji oil in Luke warm water and take twice a day. Avoid eating rice.  
  • Skin Disease: one cup of vinegar add ½ teaspoon kalonji oil & apply on the effected areas before going to sleep & take bath in morning & continue until you get relief.
  • Soriasis:Mix juice of six limes with 50 gms. Kalonji oil together, rub on the affected areas.
  • Stammering:
    Mix half spoon of kalonji oil in 2 spoons of honey and keep it on the tongue twice a day.
  • Tumours:
    Rub the kalonji oil on the effected part & drink half teaspoon of kalonji oil once daily for 15 days.
  • Vomiting:Take ½ teaspoon of fresh ginger juice mix with equal amount of kalonji oil, twice a day.
  • Worms of the Stomach: Mix 1 spoon vinegar with half teaspoon kalonji oil twice daily before breakfast afternoon & night for 10 days & avoid sweets.

June 28, 2011

Pumpkin Cake

Ingredients:
Maida - 2 cups
Pumpkin pulp - 2 cups
Condensed milk - 1 cup
Thick curd - 1/2 cup
Baking powder - 2 tsp
Baking soda - 1/2 tsp
Cinnamon powder - 1 tsp
Cloves powder - 1/2 tsp
Nutmeg powder - 1/4 tsp
A pinch of salt
Sugar  - 2 cups (powdered)
Oil - 3/4 cup


Method:

  • For making pumpkin pulp, Take a pumpkin piece, peel and remove seeds and pith and cut into small pieces.
  • Grind the pieces to make smooth paste.
  • Sift maida, baking powder, soda and spices.
  • Blend sugar, curd, condensed milk, oil and pumpkin pulp.
  • Slowly Mix dry ingredients to the batter.
  • Grease the baking tin and spread the cake mixture into the tin.
  • Bake at 180 degree c in a pre-heated oven for 30 to 35 minutes or until insert a needle in the center to check for the baking, if it comes out clean then the cake is baked.
  • Put off the heat and cool the cake at room temperature.

Beetroot Cutlets

Ingredients:
Beetroot - 1
Potatoes - 2
Green peas - 1/2 cup
Grated coconut - 1 tbsp
Ginger chilli paste - 1 tsp
Lime juice - 1/2 tsp
Red chilli powder - 1 tsp
Turmeric - a pinch
Chat masala - 1/4 tsp
Garam masala - 1/4 tsp (optional)
Coriander leaves - 1 tbsp (chopped)
Salt to taste
Corn flour - 2 tbsp
Oil for frying


Method: 

  • Boil, peel and mash potatoes and beetroot.
  • Boil and coarsely mash green peas.
  • Mix all the ingredients well to make cutlets. Add more corn flour or bread crumbs for binding the mixture if need.
  • Make round flat cutlets with mixture.
  • Deep fry or roast on non stick till light brown colour.
  • Serve hot with ketchup.


Pendalam Dosa ( Dosa with Topiaca)

Ingredients:
Pendalam  - 2
Green chillies - 8-10
Ginger -  small piece
Salt to taste
Cumin seeds - 1 tsp
Oil for frying dosa


Method:

  • Peel and cut pendalam into small pieces.
  • Grind pendalam pieces, salt, green chillies and ginger by adding sufficient water to make fine dosa batter.
  • Add cumin seeds to the batter.
  • Heat pan, Grease oil, pour 2 ladle full of batter to make round,  little thick dosa.
  • Cook both sides in medium flame by applying little oil.
  • Serve hot with chutney.

June 27, 2011

Green Chilli Pickle

Ingredients:
Green Chillies - 250 gms
Mustard Powder - 2 tsp
Gingely Powder - 4 tsp  (Dry roast and powder the seeds)
fenugreek powder - 1 tsp
Turmeric - 1/2 tsp
Salt to taste
Tamarind - lemon ball size
Oil - 100 gms


Method:

  • Make slits on chillies with pin.
  • Heat oil and fry green chilli until they become white.
  • Extract thick juice from tamarind, add this juice to chillies and cook for few minutes.
  • Now add salt and turmeric, cook till oil floats.
  • Then add all powders and mix well. Remove from fire and when it is cool store in glass jar.
  • Its shelf life is one month.
  • This pickle is good with steamed rice and ghee.

Raw Banana Fry with coconut (Aarati kaya podi kura)

Ingredients:
Raw Bananas - 2
Onion - 1
Grated coconut - 1 cup
Garlic cloves - 6 ( chopped)
Green chillies - 6
Turmeric - 1/4 tsp
Salt to taste
Coriander leaves - 1 tbsp (chopped)


For talimpu:
Oil - 2 tbsp
Channa dal, Urad dal - 1 tsp; Cumin and mustard seeds  -1/4 tsp; curry leaves


Method:

  • Finely chop onions and green chillies.
  • Peel and cut bananas into small pieces.
  • Heat oil in kadai, add all talimpu ingredients and fry till mustard splutters.
  • Add chopped onions, garlic, green chillies and fry till onions are in light brown colour.
  • Add banana pieces and cook till they are soft and fried.
  • Lastly add grated coconut and spices and cook another 5 minutes.
  • Lastly add chopped coriander leaves.

June 25, 2011

Paneer Balls

Ingredients:
Paneer - 2 cups
Bread crumbs - 1 cup
Green chilli paste - 1 tsp
Salt and pepper to taste
Oil for deep frying


Method:

  • Mash and knead the paneer.
  • Mix all the ingredients well.
  • Make small balls.
  • Deep fry in oil till they are golden brown.
  • Place on paper napkin for absorbing excess oil.
  • Serve hot with ketchup.

Suji Halwa (Rawa Kesari)

Ingredients:
Suji - 1 cup
Sugar - 1 1/2 cup
Ghee - 1/2 cup
Almonds and cashew nuts - 1/4 cup
Green Cardamom - 2-3 (crushed)
Water - 3 cups
Yellow food colour - 2-3 drops


Method:

  • Heat 2 tsp of ghee in kadai. Fry suji in a low flame till aroma comes.
  • Chop almonds and cashew nuts into small pieces.
  • Fry chopped nuts in 1 tsp of ghee
  • Mix sugar in water and bring it to boil by adding cardamom and food colour. Cook till sugar completely dissolves.
  • Pour this sugar syrup over roasted suji slowly otherwise lumps form,add remaining ghee and stir gently till all water evaporates.
  • Lastly add dry fruits and mix slightly.

Creamy Hot Chocolate

Ingredients:
Milk - 2 cups
Cocoa Powder - 1 1/2 tsp
Honey - 1 tsp
Whipped Cream - 1 tbsp (cold)
Cinnamon Powder - a pinch


Method:

  • Boil milk by adding cocoa powder and honey.
  • Cook in low flame Until it reduced to half.
  • Pour hot into serving glass topped with whipped cream.
  • Sprinkle cinnamon powder on top. 

June 24, 2011

Bread Bhelpuri

Ingredients:
Bread slices - 10 
Puffed rice  - 1/4 cup
Sev - 1/4 cup
Potatoes - 4 (boiled)
Onion - 1
Green chillies - 2
Sweet and sour Chutney - 1/2 cup
Lime juice - 2 tbsp
Salt to taste
Chilli powder - 1/2 tsp
Black salt - 1/4 tsp
Oil for frying bread


For garnishing:
Coriander leaves - 1 tbsp (chopped)


Method:

  • Cut the edges of bread slices and fry them till golden brown colour.
  • Finely chop onions and green chillies.
  • Cut potatoes into small cubes.
  • Place fried bread pieces on plate.
  • Mix all ingredients well and spread them on bread slices.
  • Garnish with coriander leaves.
  • Serve immediately.

Dal Makhani

Ingredients:
Whole Urad Dal - 1 cup
Rajma - 1/3 cup
Onion - 1
Tomatoes - 2
Green chillies - 2
Ginger - small piece (chopped)
Garlic cloves - 6 (crushed)
Red chilli powder - 1 tsp
Turmeric - 1/4 tsp
Garam Masala Powder - 1/2 tsp
Salt to taste
Curd - 1/2 cup
Cream - 2 tsp
Ghee - 2 tbsp
Cumin seeds  - 1/2 tsp
Cardamom - 2


Method:

  • Soak rajma overnight.
  • Soak urad dal  for 3-4 hours.
  • Pressure cook rajma and urad dal with sufficient water till they are soft.
  • Mash them and cook again for 10 minutes by adding salt and water.Add curd and mix well.
  • Chop onions, tomatoes and green chillies.
  • Heat ghee in kadai, add cumin seeds, cardamom, fry for one minute.
  • Add chopped onions, ginger pieces, garlic paste, green chillies, fry them till golden brown.
  • Add chopped tomatoes, spices, cook till oil floats.
  • Now add mashed dal and cook in low flame.
  • Lastly add garam masala and cream, and cook another 2 minutes.
  • Serve hot with paranthas or rice.


Sweet Curd with Fruits

Ingredients:
Fresh Curd - 250 ml
Sugar - 3 tsp
Bananas - 2
Apple - 1
Pineapple slices - 2
Cherries - 10


Method:

  • Beat curd with sugar until smooth.
  • Chop all fruits into small pieces.
  • Add these pieces to curd.
  • Serve chilled.

June 23, 2011

Kobbari pachchadi (Coconut Chutney)

Ingredients:
Coconut - 1/2 (fresh)
Green chillies/ Red chillies - 8-10
Tamarind - few strips
Turmeric - 1/4 tsp
Garlic cloves - 4
Cumin seeds - 1/4 tsp
Salt to taste


For talimpu:
Oil - 1 tbsp
Channa dal, Urad dal - 1/4 tsp; Cumin, Mustard, fenugreek seeds - 1/4 tsp; Curry leaves


Method:

  • Grate or chop coconut into small pieces.
  • Fry chillies with little oil.
  • Grind all the ingredients by adding little water to make chutney.
  • Heat oil in pan, add all talimpu ingredients  and fry till mustard crackles.
  • Pour this on chutney.
  • Serve with Idli, dosa, bonda etc.,

Bombai rawa vadiyalu (Vadiyalu with suji)

Ingredients:
Suji - 1 cup
Sago - 1/4 cup
Green chillies - 3
Cumin seeds - 1 tsp
Salt to taste
Water - 7 cups


Method:


  • Soak sago for 30 minutes.
  • Grind chillies, cumin seeds, salt to make paste.
  • Boil 6 cups of water, add sago and cook till it is soft.
  • Mix Suji in 1 cup water and add slowly to the boiling water without lumps.
  • Add chilli paste, cook till suji becomes soft by stirring continuously. 
  • Remove from fire and immediately put thinly on plastic sheet with spoon.
  • Dry them directly in sun shade till they completely dry.
  • When they dry completely, they come out easily.
  • Store in air tight container.
  • Deep fry these vadiyalu as side dish to sambhar or dal.

June 22, 2011

Green Pea Paranthas

Ingredients:
Wheat flour - 2 cups
Green peas - 2 cups (shelled)
Red chilli powder - 1/2 tsp
Cumin powder - 1/2 tsp
Salt to taste
Oil/ butter for cooking


Method:

  • Make a dough with wheat flour,salt by adding sufficient water.
  • Boil and mash green peas.
  • Mix chilli powder, cumin and salt to green peas.
  • Make lemon size balls with dough.
  • Fill the mixture in the center of the ball and roll out into slightly thick round paranthas.
  • Cook both sides by greasing oil or butter.
  • Serve hot.

Egg and Tomato Salad

Ingredients:
Eggs - 2 (boiled and chopped)
Tomatoes - 3 (Chopped)
Green chilli - 1 or Pepper - 1/4 tsp
Black salt - 1/4 tsp
Salt to taste
Coriander leaves - 1 tsp (chopped)


Method:

  • Mix all ingredients well and serve chilled

June 21, 2011

Pappu Chintachiguru (Dal with tender tamarind leaves)

Ingredients:
Toor dal - 1 cup
Tender tamarind leaves 2 cups
Onions - 2 -3
Green chillies - 4
Turmeric - 1/4 tsp
Red chilli powder - 1 tsp
Salt to taste


For talimpu:
Oil/ Ghee - 1 tbsp
Dry red chilli -1, Garlic cloves - 4 (crushed), Fenugreek, cumin and mustard seeds - 1/2 tsp, Curry leaves


Method:

  • Wash and soak dal for 15 minutes.
  • Remove stems and wash tender tamarind leaves.
  • Take pressure cooker, put dal, tamarind leaves, onions, green chillies, turmeric and sufficient water.
  • Close the lid and cook up to 3 whistles or till dal becomes soft.
  • Open the lid, add salt and chilli powder, cook another 5 minutes or till dal becomes little thick.
  • Heat oil in pan, add all talimpu ingredients and fry till mustard crackles.
  • Pour this on dal.
  • Serve with rice or roti.

Beetroot - tomato curry

Ingredients:
Beetroot - 500 gms
Tomatoes - 250 gms
Green chillies - 2
Cloves - 2
Fenugreek seeds - 1/4 tsp
Cumin seeds - 1/2 tsp
Heeng - a pinch
Dry ginger powder - 1/2 tsp
Coriander powder - 1 tsp
Pepper powder - 1/2 tsp
Red chilli powder - 1/2 tsp
Turmeric - 1/4 tsp
Salt to taste
Oil -1 tbsp
Coriander leaves


Method:

  • Wash, peel and chop beetroot into small pieces.
  • Finely chop tomatoes and green chillies.
  • Heat oil in kadai, add cloves, fenugreek, cumin and heeng, fry them.
  • Add chopped beetroot, fry for 2 minutes, add 1 cup of water and close the lid.
  • cook till they are tender then add tomato pieces,green chillies and spices. 
  • Mix well and add 1/2 cup of water,cook until tomatoes are soft and water almost evaporated. 
  • Lastly add chopped coriander leaves.
  • Serve with roti or rice.



Methi Aloo (Potatoes with fenugreek leaves)

Ingredients:
Potatoes - 250 gms
Fenugreek leaves - 2 bunches
Onion - 1
Tomatoes - 100 gms
green chillies - 4
Garlic cloves - 4
Coriander powder - 2 tsp
Turmeric - 1/4 tsp
Red chilli powder - 1 tsp
Salt to taste
Oil - 2 tbsp


Method:

  • Peel and chop potatoes into medium size pieces and put them in water.
  • Remove stems from fenugreek and wash the leaves.
  • Finely chop onions, green chillies and garlic.
  • Heat oil in kadai, add garlic, onions, green chillies and fry them.
  • Add potatoes, fry them till light golden colour.
  • Add chopped fenugreek leaves, green chillies, spices, fry them for 5 minutes.
  • Add chopped tomatoes, 1 cup of water and close the lid.
  • Cook till potatoes become soft.
  • Serve with rice or roti.

June 20, 2011

Sweet Curd raita

Ingredients:
Curd - 250 ml (thick and fresh)
Pomegranate seeds - 1 cup
Sugar - 2 tsp
Roasted cumin seeds - 1 tsp
Fried papads - 3 (cut into small pieces)
Chat masala - 1/4 tsp
Coriander leaves - 1 tsp (finely chopped)


Method:

  • Whip the curd.
  • Mix all other ingredients into curd.
  • Transfer to serving bowl. 
  • Serve cold.

Bhenda kaya Kura ( Okra with Onions)

Ingredients:
Okra - 250 gms
Onions - 2 (medium)
Green Chillies - 3
Turmeric - 1/4 tsp
Amchur - 1/4 tsp (optional)
Red chilli powder - 1 tsp
Salt to taste


For talimpu:
Oil - 1 tbsp
Dry red chilli - 1, Garlic cloves - 2 (sliced), Channa dal, urad dal - 1/2 tsp, Cumin and Mustard seeds - 1/4 tsp, Curry leaves


Method:

  • Wash and wipe okra with dry cloth otherwise the curry will be sticky.
  • Remove the head and bottom of okras and cut into small pieces.
  • Slice onions and green chillies.
  • Heat oil in kadai, add all talimpu ingredients and fry till mustard crackles.
  • Add okra, green chillies and fry them for 5 minutes.
  • Add sliced onions, spices and cover with plate. Pour some water on plate and cook in low flame until done. Mix the curry gently while cooking.
  • Serve with rice or roti.



June 18, 2011

Tomato Kurma

Ingredients:
Tomatoes - 500 gms
Onions - 2-3
Green chillies -6-8
Ginger- garlic paste - 1 tbsp
Red chilli powder - 2 tsp
Coriander leaves 
Turmeric - 1/2 tsp
Salt to taste
Sugar - 1/4 tsp
Oil - 1 tbsp


For Gravy:
Coriander seeds -2 tsp
Cumin seeds - 1/2 tsp
Grated coconut - 1 cup
Cashew nuts -10-12
Poppy seeds - 2 tsp
Cinnamon - small piece
Cardamom - 2
Cloves - 4


For talimpu:
Cumin seeds - 1/4 tsp
Cloves - 2
Cinnamon - small piece
Curry leaves


Method:

  • Dry roast coriander, cumin seeds,cinnamon,cloves, cardamom and grind all the gravy ingredients into fine paste by adding little water.
  • Finely chop onions, tomatoes, green chillies.
  • Heat oil in kadai, add all talimpu ingredients and fry for minute.
  • Add chopped onions, green chillies and cook till onions are translucent.
  • Add ginger garlic paste, tomato pieces, fry them for 5 minutes.
  • Now add spices, gravy paste and 1 cup of water and cook till tomatoes are soft.
  • Lastly add coriander leaves.
  • Serve with rice or roti.


Mango Murrabba

Ingredients:
Raw Mangoes - 1kg 
Sugar - 1 1/2 kg
Cardamom powder - 1/2 tsp
Water - 750 ml
Mango essence - 2-3 drops
Yellow food colour


Method:

  • Peel, cut pieces of mangoes and remove seeds.
  • Boil mango pieces in water till they are tender then drain the water completely.
  • Mix sugar in water and bring it to boil till sugar syrup is 1 string consistency.
  • Add boiled mango pieces to it.
  • Keep aside for 3 days. After that remove mango pieces and again boil sugar syrup for 10 minutes.
  • Then add mango pieces, food colour, essence and cool.
  • Store in dry glass jar.

Kabuli Chana Salad

Ingredients:
Kabuli  Chana - 1 cup
Potato - 1
Tomato - 1
Green Chilli - 1
Black  Salt - 1/4 tsp
Lime juice - 2 tsp
Salt to taste
Chat masala - 1 tsp
Coriander leaves - 1 tsp (chopped)


Method:

  • Soak chana overnight and boil in salted water.
  • Boil, peel and cut potatoes into small pieces.
  • Finely chop tomato and green chilli.
  • Mix all the ingredients  and toss well.
  • Serve.

Dry fruit Shake

Ingredients:
Cold milk - 400 ml
Sugar - 1 tbsp or as per taste
Almonds  - 6
Cashew nuts - 6
Kesar colour - 1-2 drops


Method:

  • Soak almonds in warm water for 15 minutes then remove the skin.
  • Grind the almonds and cashews to fine powder.
  • Blend milk, sugar, powder and kesar till smooth.
  • Serve immediately or chilled.

June 16, 2011

Egg Fry (Guddu Eguru)

Ingredients:
Eggs - 6 (boiled)
Onions - 4 (large)
Green chillis - 3
Ginger garlic paste - 1 tsp
Turmeric - 1/2 tsp
Red chilli powder - 1 tsp
Salt to taste
Garam masala - 1/2 tsp
Coriander leaves


For talimpu:
Oil - 1-2 tbsp
Urad dal, channa dal - 1 tsp; mustard and cumin seeds - 1/2 tsp; Garlic cloves -4 (crushed); curry leaves




Method:

  • Finely chop onions and green chillies.
  • Heat oil in kadai, add all talimpu ingredients and fry till mustard splutters.
  • Add chopped onions, green chillies and ginger garlic paste, cook till onions are translucent.
  • Add spices, fry till onions are light brown.
  • Lastly add eggs and chopped coriander leaves, cook another 2 minutes.
  • Serve with rice.



June 15, 2011

Sprout khichidi

Ingredients:
Rice - 1 cup
Mixed sprouts - 1 cup
Cardamom - 2
Ginger - small piece (finely chopped)
Pepper corn  - 1 tsp (crushed)
Green chillies - 2-3
Cumin seeds - 1/2 tsp
Salt to taste
Oil/ Ghee - 2 tbsp


Method:

  • Wash the rice and drain the water.
  • Heat oil/ghee in thick bottomed vessel, add cardamom, pepper corn, cumin seeds, fry for 1 minute.
  • Add green chillies, ginger pieces, fry.
  • Add rice, sprouts and fry for 2 minutes.
  • Add 2 1/2 cups water, salt and close the lid.
  • Cook till the rice done.
  • Serve hot with allam chutney.


June 09, 2011

Kanda Pulusu (yam sweet and sour curry)

Ingredients:
Yam - 250 gms
Onion  - 1
Green chillies - 2
Tamarind  - small lemon size
Jaggery -  small piece
Red chilli powder - 1 tsp
Turmeric - 1/4 tsp
Salt to taste


For talimpu:
Oil - 1 tbsp
Channa dal, urad dal - 1 tsp; red chilli - 1: Garlic cloves - 4; Mustard, fenugreek and cumin seeds - 1/2 tsp: curry leaves


Method:

  • Boil, peel and cut the yam into medium size pieces.
  • Heat oil in kadai, add all talimpu ingredients and fry till mustard crackles.
  • Add chopped onions and chillies, fry till onions are translucent. 
  • Add yam pieces, spices, jaggery and tamarind juice(extract juice from tamarind by adding water).



  • Cook until the gravy becomes little thick.
  • Serve with rice.













Beetroot Fry

Ingredients:
Beetroot  - 250 gms
Coconut - 1/2 cup (grated)
Green chillies - 3-4
Pepper powder - 1/2 tsp
Salt to taste
Turmeric - 1/4 tsp
Ginger garlic paste - 1 tsp
Oil - 1 tbsp
Channa dal , Urad dal - 1 tsp each
Mustard seeds, cumin seeds - 1/4 tsp each
Curry leaves


Method:


  • Peel and grate the beetroot.
  • Heat oil in a pan, add channa dal, Urad dal, Cumin and mustard seeds, curry leaves  and fry for 1 minute.
  • Add chopped green chillies, ginger garlic paste, grated beetroot and cook in low flame till beetroot becomes tender.
  • Add spices, grated coconut and cook another 5 minutes.
  • Serve with rice or roti.

google.com, pub-6783067284749878, DIRECT, f08c47fec0942fa0
google.com, pub-6783067284749878, DIRECT, f08c47fec0942fa0