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September 25, 2011
September 24, 2011
Brinjal - Mint Chutney (Vankaya Pudina pachchadi)
Ingredients:
Brinjals - 150 gms
Mint leaves - big bunch
Green chillies - 8-10
Tamarind - half small lemon size
Salt to taste
Turmeric - 1/4 tsp
Garlic cloves - 4
Cumin seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Oil - 1-2 tbsp
Method:
Brinjals - 150 gms
Mint leaves - big bunch
Green chillies - 8-10
Tamarind - half small lemon size
Salt to taste
Turmeric - 1/4 tsp
Garlic cloves - 4
Cumin seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Oil - 1-2 tbsp
Method:
- Chop green chillies and cut brinjals into round thin slices.
- Separate leaves from mint stems and wash them.
- Heat oil in kadai, add fenugreek seeds and fry them.
- Add green chillies, mint leaves, brinjal slices, salt and turmeric. Close the lid and cook till brinjals become soft by stirring occasionally.
- Cool and grind all the ingredients by adding tamarind, garlic and cumin seeds to make chutney.
- Serve with rice.
- This chutney is good for digestion.
September 19, 2011
VEG NOODLES
INGREDIENTS:
Noodles(boiled)-2cups
Oil-1tsp
Cabbage(shredded)-1/2cup
Capsicum(sliced)-2tbsp
Onion(sliced)-1/4cup
Garlic(chopped)-2flakes
Chilli Sauce
Soya Sauce
Vinegar To Taste
Salt To Taste
METHOD:
FOR BOILING NOODLES: Boil noodles in plenty of salt water with 1 tsp of oil till they tender.
FOR VEGETABLES: Heat oil in a pan,fry onions and garlic for a while.
Noodles(boiled)-2cups
Oil-1tsp
Cabbage(shredded)-1/2cup
Capsicum(sliced)-2tbsp
Onion(sliced)-1/4cup
Garlic(chopped)-2flakes
Chilli Sauce
Soya Sauce
Vinegar To Taste
Salt To Taste
METHOD:
FOR BOILING NOODLES: Boil noodles in plenty of salt water with 1 tsp of oil till they tender.
- Drain in a sieve,wash with cold water and keep aside.
FOR VEGETABLES: Heat oil in a pan,fry onions and garlic for a while.
- Add salt,pepper,cabbage and capsicum and keep string for a few minutes(do not overcook the vegetables).
- Finally, add boiled noodles,soya sauce and chilli sauce.Mix well and serve hot.
COLD NOODLES
INGREDIENTS:
Noodles-1pkt
Cheese(creamy base)-4tsp
Peanuts(ground)-6tsp
Coriander Leaves(minced)-4tsp
Soya Sauce-1/2tsp
Sugar-1/2
Red Chilli Paste-1/2tsp
Olive Oil-2tsp
Salt To Taste
METHOD:
Noodles-1pkt
Cheese(creamy base)-4tsp
Peanuts(ground)-6tsp
Coriander Leaves(minced)-4tsp
Soya Sauce-1/2tsp
Sugar-1/2
Red Chilli Paste-1/2tsp
Olive Oil-2tsp
Salt To Taste
METHOD:
- Boil noodles.Drain them under cold water.
- Put them in a serving bowl and add rest of the ingredients.
- Mix well.
- Serve cold.
Senaga Pappu Gongura (Red Sorrel Leaves with Channa dal)
Ingredients:
Channa dal - 1 cup
Gongura - 2-3 small bunches or 1 big bunch
Onion - 1 (big)
Green chillies - 4-5
Tamarind juice - 1-2 tsp
Red Chilli powder - 1 tsp
Turmeric - 1/4 tsp
Salt to taste
For Talimpu:
Dry red chilli - 1, Garlic cloves - 4, cumin, mustard and fenugreek seeds - 1/2 tsp, channa dal - 1/2 tsp, curry leaves, oil - 1 tbsp
Method:
- Wash and soak Channa dal for 30 minutes.
- Separate leaves from stems of sorrel bunch. Wash and chop leaves.
- Heat oil in pressure cooker; add red chilli, garlic, cumin, mustard, fenugreek seeds and curry leaves; allow them to splutter.
- Add green chillies and onion; fry.
- Then add soaked channa dal and stir fry for 3-4 minutes.
- Add sorrel leaves; mix well and cook another 5 minutes.
- Add salt, turmeric, chilli powder, tamarind; mix and add enough water to cook.
- Close the lid and cook upto 4 whistles until dal is tender but firm.
- Once the lid open chech the dal and gravy consistency.
- Serve with rice.
September 16, 2011
Tomato Peanut Chutney
Ingredients:
Tomatoes - 4
Peanuts - 1/4 cup
Green Chillies -5-6
Tamarind - 2 strips
Salt to taste
Turmeric - 1/4 tsp
Garlic cloves - 4
Cumin seeds - 1/4 tsp
Oil - 2 tsp
Method:
Tomatoes - 4
Peanuts - 1/4 cup
Green Chillies -5-6
Tamarind - 2 strips
Salt to taste
Turmeric - 1/4 tsp
Garlic cloves - 4
Cumin seeds - 1/4 tsp
Oil - 2 tsp
Method:
- Dry roast peanuts and make powder.
- Heat oil in a pan, add chopped chillies and tomatoes and cook till tomatoes become soft.
- Grind all the ingredients by adding powder to make chutney.
- This chutney goes well with Dosa, Idli.
September 12, 2011
Chilli Soya Nuggets
Ingredients:
Soya Nuggets - 100 gms
Ginger garlic paste - 1 tbsp
Soya sauce -1 tbsp
Ajino moto- 1/2 tsp
Vinegar - 1 tbsp
Salt to taste
Green Chillies - 4-5
Oil - 5 tbsp
Method:
Soya Nuggets - 100 gms
Ginger garlic paste - 1 tbsp
Soya sauce -1 tbsp
Ajino moto- 1/2 tsp
Vinegar - 1 tbsp
Salt to taste
Green Chillies - 4-5
Oil - 5 tbsp
Method:
- Soak Soya Nuggets in hot water for few minutes.Then transfer to cold water. Squeeze the water completely.
- Marinate nuggets with ginger garlic paste, soya sauce, ajinomoto, vinegar, salt.
- Keep aside for 2 hours.
- Heat oil in a pan, fry the chillies, then add marinated nuggets. Fry them till nuggets absorbs the sauce.
- Serve hot.
September 10, 2011
Beetroot Upma
Semolina - 1 cup
Beetroot - 1 small
Onion - 1
Green chillies - 4-5
Ginger - small piece (grated)
Mixed vegetables - 1/2 cup
(Carrot, beans, Peas)
Water - 2 cups
Oil - 2 tbsp
Dry red chilli - 1
Urad dal & Channa dal - 1 tsp
Cashew nuts - 1 tsp
Mustard seeds - 1/4 tsp
Curry leaves
Method:
- Finely chop carrot and beans. Slice the onions and slit green chillies into lengthwise.
- Peel and grate beetroot.
- Heat oil in kadai, add dry chillies, Urad & channa dal, cashews, mustard seeds and curry leaves. Fry for one minute.
- Add sliced onions, green chillies and ginger, cook for 2 minutes. Then add all vegetables and cook till they become soft.
- Add salt and water and bring it to boil in medium flame.
- Then slowly add semolina by stirring continuously otherwise lumps form.
- Close the lid and cook another 5 minutes in low flame.
- Serve hot.
September 09, 2011
Guddu Porutu (Egg Burji)
Eggs - 4
Onions - 2
Green Chilli - 1
Ginger garlic paste - 1 tsp
Cinnamon - small piece
Turmeric - 1/4 tsp
Red chilli powder - 1 tsp
Salt to taste
Oil - 1 tsbp
Channa dal - 1 tsp
Mustard and cumin seeds - 1/4 tsp
Curry leaves
Method:
- Finely chop onions and green chillies
- Heat oil in kadai, add channa dal, cumin and mustard seeds, cinnamon and curry leaves. Fry for one minute.
- Add chopped onions, green chillies, ginger garlic paste and fry till onions are translucent.
- Add spices and mix well. cook another 2 minutes.
- Break the egg shells then add yolk and white to the onion mixture. Set for one minute.
- Then mix well and cook another 2 minutes.
- Serve with rice or roti.
Vankaya Teepi Pachchadi (Brinjal Sweet and spicy Chutney)
Ingredients:
Brinjals - 250 gms
Dry red chillies - 7-8
Onion - 1 (chopped)
Fenugreek seeds - 1/2 tsp
Garlic cloves - 4
Cumin seeds - 1/2 tsp
Salt to taste
Turmeric - 1/4 tsp
Jaggary - 2 tsp (grated)
Oil - 1 tbsp
For talimpu:
Oil - 1 tsp, Dry red chilli - 1, Channa dal, urad dal - 1/2 tsp, cumin, mustard, fenugreek seeds - 1/4 tsp, Curry leaves
Method:
Brinjals - 250 gms
Dry red chillies - 7-8
Onion - 1 (chopped)
Fenugreek seeds - 1/2 tsp
Garlic cloves - 4
Cumin seeds - 1/2 tsp
Salt to taste
Turmeric - 1/4 tsp
Oil - 1 tbsp
For talimpu:
Oil - 1 tsp, Dry red chilli - 1, Channa dal, urad dal - 1/2 tsp, cumin, mustard, fenugreek seeds - 1/4 tsp, Curry leaves
Method:
- Heat oil and fry red chillies and fenugreek seeds. Remove from Kadai.
- In the same kadai, fry brinjal slices by adding salt and turmeric till they are soft.
- Cool the brinjal pieces.
- Grind all the ingredients except onions to make chutney and transfer to bowl.
- Lastly add chopped onions.
- Heat oil, add all talimpu ingredients and fry for one minute.
- Pour talimpu on chutney,
- This chutney is spicy, crunchy (with raw onions) and sweet.
- Serve with rice and ghee.
September 07, 2011
Coconut Rice (Kobbari Annam)
Basmati Rice - 500 gms
Coconut - 1
Onion - 1
Green Chillies - 5-6
Ginger Garlic Paste - 1 tbsp
Green Peas - 1/2 cup
Oil/Ghee - 2 tbsp
Bay leaves - 2
Green Cardamom - 2
Cloves - 4-5
Cinnamon - 1" stick
Cumin seeds - 1/2 tsp
Method:
- Wash and soak basmati rice for 15 minutes.
- Grate coconut. Boil 500 ml of water. Put grated coconut in vessel and pour hot water over it. Keep aside for 5 minutes. Take a cloth to stain the liquid from coconut by pressing with hands.Extract liquid as much as you get by adding some more hot water.
- Slice the onions and green chillies.
- Heat oil in rice cooker or thick bottem vessel, add bay leaves, cinnamon, cardamom, cloves and cumin seeds and fry fry for 1 minute.
- Add chopped onions and chillies, fry till light brown colour.
- Add soaked rice, green peas and fry in oil for 2 minutes then add coconut milk and water (800 ml both).
- Add salt and close the lid, cook till rice done.
- Serve hot with Kurma or directly or with raita.
Tomato Drumstick Curry (Tomato Mullakkadala Kura)
Ingredients:
Onions - 2 (big)
Tomatoes - 250 gms
Drumstick - 2
Green Chillies - 2
Ginger Garlic Paste - 1-2 tsp
Red Chilli Powder - 1 tsp
Turmeric - 1/4 tsp
Salt to taste
Oil - 2 tbsp
Cumin & Mustard seeds - 1/4 tsp
Urad & Channa dal - 1/4 tsp
Curry leaves
Coriander leaves
Method:
Onions - 2 (big)
Tomatoes - 250 gms
Drumstick - 2
Green Chillies - 2
Ginger Garlic Paste - 1-2 tsp
Red Chilli Powder - 1 tsp
Turmeric - 1/4 tsp
Salt to taste
Oil - 2 tbsp
Cumin & Mustard seeds - 1/4 tsp
Urad & Channa dal - 1/4 tsp
Curry leaves
Coriander leaves
Method:
- Finely Chop onions and tomatoes.
- Cut drumstick into 2" pieces.
- Heat oil in kadai, add cumin, mustard, urad and channa dal, curry leaves and fry for one minute.
- Add chopped onions and chillies and fry till they are soft. Then add chopped tomatoes, ginger garlic paste, drumstick pieces and cook in medium flame for 5 minutes.
- Then add spices and 1 cup of water, cook in low flame till drumsticks are soft and gravy becomes thick.
- Lastly garnish with coriander leaves.
September 02, 2011
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