February 23, 2012

Cauliflower Masala

Ingredients:
Cauliflower - 1
Onions - 2 (finely chopped)
Tomatoes - 2
Curd - 1/4 cup
Salt to taste
Turmeric - 1/4 tsp
Oil - 2 tbsp


For Masala:
Dry red chillies - 3
Coriander seeds - 1 tsp
Cumin seeds - 1/2 tsp
Cardamom - 1
Cloves - 2
Cinnamon - small piece
Ginger - small piece
Garlic cloves - 6-8
Onion - 1 (small)


Method:

  • Dry roast all masala ingredients except, garlic, ginger, onion. Cool and grind all the masala ingredients to make paste.
  • chop the cauliflower and put them in salted water.
  • Make puree with tomatoes then  mix with curd.
  • Heat the oil in kadai, fry the onions till they are soft. Add ground masala and cook for 2-3 minutes.
  • Add cauliflower pieces, salt and turmeric, mix well. Add 1 cup of water and close the lid.
  • Cook till the cauliflower pieces are tender. Lastly add curd and tomato paste and cook till the curry becomes thick.
  • Serve with rice or roti.



Gasagasala Payasam (Poppy seeds Kheer)

Ingredients:
Poppy seeds- 3 tbsp
Milk - 1 cup
Dry coconut - 1tbsp (grated)
Sugar - 1/2 cup
Rice - 1 tsp
Cardamom powder - 1/5 tsp
Cashew nuts -few
Food colour (optional) - a pinch


Method:

  • Soak poppy seeds, rice in water for 1 hour.
  • Grind poppy seeds, rice,grated coconut to make paste.
  • Boil the milk, add sugar, after 2-3 minutes add poppy seed paste and mix well.
  • Cook for few minutes by stirring continuously.
  • Lastly add colour, cardamom powder, chopped cashew nuts and remove from fire.
  • This is good in summer and for body coolness.

February 22, 2012

Chakka Pradaman (Jackfruit Payasam)

Ingredients:
Panasa thonalu (Jackfruit thonalu) - 50
Jaggery - 1 kg
Coconuts - 2
Ghee - 2 tbsp
Cardamom  powder - 1/2 tsp
Asafoetida - pinch


Method:

  • Remove seeds from jackfruit and chop them into small pieces. Boil them in water till they are very soft.
  • Drain the water and mash the jackfruit and strain through strainer.
  • Grate the coconuts and soak them in hot water for 5 minutes to extract milk. Extract thick milk  and again add water  then extract thin milk. Keep both them separately.
  • Grate the jaggery and mix with jackfruit and put it in thick bottom vessel and cook in low flame by stirring continuously. Add ghee.
  • Add thin coconut milk and cook again. Lastly add thick coconut milk, cook for two minutes.
  • Remove from fire then add cardamom powder, asafoetida.

Egg Bonda

Ingredients:
Eggs - 6
Green chillies -2
Fresh coconut - 1 cup (grated)
Red chilli powder - 1 tsp
Green peas - 1 tbsp
Onion - 1
Cloves - 4
Garlic cloves - 4
Mint leaves - few
Besan - 100 gms
Salt to taste
Tooth picks - 6
Oil  for frying


Method:

  • Boil the eggs and cut them into half. Remove the yellow part and keep aside the whites.
  • Crush the cloves and garlic. Boil the green peas and mash little. Finely chop onions, green chillies and mint leaves.
  • Heat 2 tsp of oil and fry chopped onions, green chillies, clove paste, mint leaves, green peas and salt in low flame for 5 minutes.
  • Put this masala in egg whites and close the two whites with tooth pick.
  • Make a batter with besan, salt, red chilli powder and water.
  • Heat the oil in kadai, dip the eggs in besan batter and fry till golden colour.
  • Serve with ketchup.

Banana Halwa

Ingredients:
Ripe Bananas - 100 gms
Rawa  - 100 gms
Sugar - 200 gms
Milk - 1 cup
Ghee - 3 tbsp
Dry fruits - 1 tbsp (chopped)
(almonds, cashew nuts)

Method:

  • Roast the rawa with 1 tsp of ghee till the aroma comes.
  • Mash the bananas.
  • Take a thick bottom vessel and boil the milk then add rawa and banana mash. Mix well and cook till rawa becomes soft.
  • Then add sugar and ghee, cook till sugar melts and mixed by stirring continuously.
  • Garnish with chopped dry fruits

February 21, 2012

Chocolate Milk Shake

Ingredients:
Milk  - 200 ml (chilled)
Chocolate Ice Cream - 2 scoops
Chocolate Sauce - 2 tsp

Ice Cubes 


Method:

  • Blend all the ingredients well till you get smooth foam.
  • Serve Chilled.

Sago tomato vadiyalu (Tomato Saggu biyyam Vadiyalu)

Ingredients:
Sago - 2 glasses
Water - 10 glasses
Tomato Puree - 1 cup
Green Chillies - 10
Salt to taste
Cumin seeds -  1 tbsp

Method:

  • Soak sago for 1 hour.
  • Grind green chillies, salt to make fine  paste.
  • Take water and boil in thick bottom vessel,  add chilli paste,  boil till bubbles appear.
  • Then add soaked sago, cook till it becomes very soft by stirring continuously. Lastly add cumin seeds and remove from fire. 
  • Add tomato puree  and mix well.
  • Take a wet cloth and spread it on flat surface.
  • Take 1 tsp of batter at a time and put it on wet cloth.
  • Do the complete batter like this by giving little gap to each one.
  • Dry them directly to sunlight for 1 day.
  • Next day sprinkle little water on back side of cloth and remove slowly one by one.
  • Again dry them on sunlight for 1 day.
  • Store them in airtight container.
  • Fry them in oil , serve as side dish with dal and rice.
  • Prepare this in summer. 

February 17, 2012

Mirchi Ka Salan

Ingredients:
Long Green Chillies - 100 gms
Onions - 2
Ginger  - 1 tsp (chopped)
Garlic - 2 tsp (chopped)
Tamarind - 1/2 lemon size
Jaggery - small piece
Salt to taste
Red Chilli powder - 1/2 tsp
Turmeric - 1/4 tsp
Curry leaves
Oil - 2 - 3  tbsp


To Dry Roast:
Peanuts - 1 tbsp
Dry coconut - 1/2 tbsp
Gingely seeds - 1 1/2 tbsp
Poppy seeds - 1 tsp
fenugreek seeds - 1/4 tsp
Coriander seeds -  1 tsp
Cumin seeds - 1/2 tsp


Method:

  • Slice the onions and fry them till golden brown colour. Cool and grind along with ginger garlic, jaggery, turmeric, salt and red chilli powder.
  • Soak tamarind in hot water and extract juice from it.
  • Dry roast all the ingredients and cool and make it powder. Now grind onion paste, dry roast powder along with tamarind juice to make fine paste.
  • Slit the green chillis one side.
  • Heat the oil in kadai, fry the green chillies till the white spots appears.
  • Remove from kadai and keep aside. In the same kadai, add curry leaves, onion paste and cook in medium flame for 5 minutes.
  • Then add fried chillies and 1 cup or more water. Close the lid.
  • Cook in low flame by stirring occasionally till the gravy becomes little thick.
  • Serve with chicken or mutton biryani.


Chicken Biryani

Ingredients:
Basmati rice- 500 gms
Boneless chicken - 500 gms
Onions - 250 gms
Curd - 2 tbsp
Lemon juice - 1 tbsp
Ginger garlic paste - 2 tbsp
Turmeric - 1/4 tsp
Red chilli powder - 2 tsp
Salt to taste
Garam Masala - 1 tsp
Coriander - cumin powder - 1 tbsp
Mint leaves - 1 tbsp
Coriander leaves - 1 tbsp
Green Cardamom - 3
Black cardamom - 2
Cloves - 6
Cinnamon - 2 pieces
Bay leaves - 2-3
Pepper - 1/2 tsp
Shajeera - 1/4 tsp
Oil - 50 gms
Ghee - 1 tbsp
Saffron - few strands (soaked in 1 tbsp of milk)




Method:

  • Wash and marinate chicken with curd, lemon juice, salt, red chilli powder, ginger garlic paste, coriander - cumin powder, garam masala and mix well. Keep aside for 2-3 hours.
  • Slice the onions and fry them till they are brown. Cool and grind to make fine paste. Mix this onion paste to chicken marinate.
  • Wash and soak basmati rice for 30 minutes.
  • Cook the rice  in 2 liters of water, little salt, 1 tsp of oil  till 2/3 is done. Tie the whole garam masala and drop in water so the rice absorbs the flavour when it is cooking.
  • Drain the water completely when the rice is 2/3 cook. Remove the tied cloth.
  • Take thick bottomed vessel, heat oil then add shajeera, mint and coriander leaves. Add Marinated chicken, top up with 2/3 cooked rice, saffron, ghee.
  • Close the lid with aluminium foil or with wheat dough method and place the vessel on tawa.
  • Cook in high flame for 5 minutes then cook in low flame for 45 minutes or till it is done.
  • Serve hot with mirchi ka salan  and curd raita.






February 16, 2012

Eggless Mayonnaise

Ingredients:
Condensed Milk - 200 gms
Salt - 1/4 tsp
Salad Oil - 2 tbsp
Mustard Powder - 1 tsp
White vinegar - 4 tbsp
Pepper powder - 1/2 tsp (fresh)


Method:

  • Mix all ingredients together and store in glass jar.
  • Keep in refrigerator. 

Dry Sweet Goose Berry (Usiri Kaya)

Ingredients:
Goose Berry - 1 kg (grated)
Sugar - 1 kg 


Method:

  • Wash and dry the goose berries on cloth.
  • Grate them and remove seeds and mix well with equal amount of sugar.
  • Place the mixture in a heavy bottomed pan and cook on a low flame.
  • Stir continuously so that the mixture does not stick to the bottom.
  • Cook till it is dry.
  • Cool and store in clean and dry glass jar.

February 14, 2012

Cauliflower Fry (vepudu)

Ingredients:
Cauliflower - 1 small
Onions - 2
 Green chillies - 2
Ginger garlic paste - 1 tbsp
Salt to taste
Turmeric - 1/4 tsp
Red chilli powder - 1 tsp
Garam Masala Powder - 1/4 tsp
Coriander leaves 
Oil - 1 tbsp
Channa dal - 1 tsp, Mustard & Cumin seeds - 1/2 tsp, Curry leaves


Method:

  •  Keep the florets and chopped stems in warm & salted water for 15 minutes.
  • Finely chop onions and slit the green chillies.
  • Heat oil in kadai, add channa dal, mustard, cumin and curry leaves. Fry for one minute.
  • Add onions, green chillies, ginger garlic paste and fry till onions are soft.
  • Add cauliflower, salt, turmeric, red chilli powder and close the lid.
  • Cook in low flame and stir occasionally.
  • When cauliflower is soft add red chilli powder, garam masala, coriander leaves and mix well.
  • Fry in medium flame for 4-5 minutes or till it is dry.


February 10, 2012

PINEAPPLE SQUASH

Ingredients:
Pine apple juice - 1 ltr
Sugar - 1 1/2 kg
Water - 1 1/2 ltr
Citric acid - 1 tsp
Pine apple essence - 1 tsp
Potassium meta bi sulphate - 2 gms


Method:

  • Make  a sugar syrup by adding water  to sugar. Boil till you get the sticky consistency then remove from fire. Add citric acid and cool the syrup.
  • Add pine apple juice, essence and Mix well.
  • Lastly, mix potassium meta bi sulphate with little water and mix this to squash.
  • Pour in dry glass jar and store it.

February 09, 2012

Cabbage Pickle

Ingredients:
Cabbage - 1 kg
Salt - 1/4 kg
Red chilli powder - 1/4 kg
Tamarind - 150 gms
Fenu greek Powder - 1 tbsp
Garlic paste - 1 tbsp


For talimpu:
Oil - 1/2 kg
Dry red chillies - 10 (chopped), channa dal and Urad dal - 2 tbsp
Mustard seeds - 1 tbsp, Garlic crushed - 1 tbsp, Curry leaves.


Method:
    • Wash and chop cabbage into small pieces. Dry them inside of home by spreading on cloth.
    • Add salt, turmeric and tamarind to cabbage pieces in a mixing bowl and keep aside for 2 days.
    • On third day take out tamarind from bowl and grind   along with red chilli powder, fenugreek powder, garlic paste. Lastly add cabbage.
    • Heat oil in kadai, add all talimpu ingredients and fry till mustard crackles. Remove from fire then add cabbage pickle, mix well. When it is cool, transfer to glass jar.
    • Its shelf life is one year.

ALOO CUCUMBER CURRY (Dosa Kaya Bangala Dumpa Kura)



Ingredients:
Cucumber - 500 gms
Potatoes - 250 gms
Onion - 1
Tomato - 1
Green Chillies - 3
Ginger garlic paste - 2 tsp
Salt to taste
Turmeric - 1/4 tsp
Red chilli powder - 1 tsp
Coriander leaves - 1 tbsp (chopped)
Oil - 1 tbsp
Channa dal - 1/2 tsp, Mustard & Cumin seeds - 1/4 tsp, Curry leaves

Method:

  • Peel, de seed and chop cucumber into small pieces.
  • Peel and cut potatoes into small pieces.
  • Finely chop onions, tomatoes, green chillies.
  • Heat oil in pressure cooker, add channa dal, mustard &  Cumin seeds, curry leaves and fry for one minute.
  • Add onions, tomatoes, green chillies, ginger garlic paste and fry for 2-3 minutes. Then add cucumber and potato pieces, salt, turmeric, red chilli powder and cook in low flame for 3 minutes.
  • Add a cup of water and close the lid. Cook up to three whistles.
  • when lid is open, cook till water absorbs then add coriander leaves.

February 08, 2012

Egg Burji with Ridge Gourd peels

Ingredients:
Eggs - 6
Onions - 3
Ridge Gourd Peels - 1 cup
Ginger garlic paste - 2 tsp
Turmeric - 1/4 tsp
Red Chilli Powder - 1 tsp
Salt to taste
Green chillies - 2
Oil - 1 tbsp
Channa dal, urad dal - 1/2 tsp
Mustard & Cumin seeds - 1/4 tsp
Curry leaves
Coriander leaves.


Method:

  • Finely chop onions and green chillies.
  • Grind the ridge gourd peels by adding sufficient water to make fine paste.
  • Heat the oil in kadai, add channa dal, urad dal, mustard and cumin seeds, curry leaves and fry for one minute.
  • Then add chopped onions, green chillies, ginger garlic paste and fry till onions are soft.
  • Add spices, ridge gourd paste and cook till water absorbs.
  • Lastly add beaten eggs and cook till it sets by stirring occasionally.
  • Lastly garnish with chopped coriander leaves.
  • Serve with rice or roti.

CAULIFLOWER PICKLE

Ingredients:
Cauliflower - 1 kg
Lemons - 12
Salt  - 1 cup
Red Chilli powder - 1 cup
Gingely oil - 1/4 kg
Fenugreek Powder - 1 tbsp
Garlic Cloves - 20
Mustard Seeds  - 1/2 tsp
Dry red Chillies - 4 (chopped)
Curry leaves



Method:

  • Remove stems and take only florets. Wash in salted water and dry them in cloth.
  • Squeeze juice from lemons then add salt, red chilli powder, fenu greek powder, crushed garlic (half), mix   well.
  • Add dried cauliflower and mix well.
  • Heat oil in kadai,  add dry red chillies,remaining garlic, mustard and curry leaves and fry till mustard crackles. 
  • Warm and Pour this on pickle and mix well. 
  • Store in glass dry jar and keep aside for one day then use it.
  • Store it for 10 - 15 days.



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