March 26, 2012

Singapore Rice

Ingredients:
Butter/Margarine - 45 gm
Long Grain Rice - 350 gms
Small onion(peeled & chopped) -1
Chicken Stock or Vegetable stock-1 liter
Ground Cardamom - 1/4 tsp
Ground Nutmeg - 1/4 tsp
Ground Ginger - 1/4 tsp
Ground Cinnamon - 1/2 tsp
Orange rind (grated) - 1/2 tsp
Salt  & Pepper to taste

Method:
  • Melt the butter in thick bottomed vessel, add sliced onions and fry them till they are soft.
  • Add the chicken stock, ground spices, orange rind, salt and pepper, and bring it to boil. 
  • Add the rice, stir once and close the lid.
  • Cook till the rice done and the water completely absorbed. The rice must be separate and soft.
  • Garnish with roasted, sliced almonds.

Mysore Pak

Ingredients:
Besan - 1 cup
Sugar - 1 cup
Ghee - 2 cups
Baking soda -  a pinch


Method:

  • Melt the ghee and keep aside.
  • Take a thick bottom kadai, add sugar and little water. Cook till sugar melts.
  • Then add 1/4 of the ghee, besan to sugar syrup, stir continuously otherwise it sticks to the kadai. 
  • when ghee dries then add remaining ghee slowly and cook till besan cooked and white foam appears.
  • Lastly add baking soda and mix well.Then immediately transfer to greased plate.
  • Slightly press with ladle. Cut them into piece when it is hot.
  • Cool them and store in airtight container.

March 24, 2012

Biyyam Payasam (Rice Kheer)

Ingredients:
Rice - 3/4 cup
Fresh Coconut - 1 cup (grated)
Sugar - 1 cup
Milk - 1 cup
Cardamom -5
Ghee - 2 tsp
Cashew nuts - 1 tbsp
Pachcha Karpuram (edible camphor) - a pinch


Method:

  • Soak rice for 30 minutes. then drain the water and grind along with grated coconut to make paste.
  • Fry cashew in ghee and keep aside.
  • Make cardamom powder by adding little sugar. If you add sugar to cardamoms, you will get fine powder.
  • Take two cups of water in thick bottomed vessel, add ground paste and cook in low flame by stirring continuously .
  • When it is cooked, add sugar and cook till it melts.
  • Add milk and mix well. 
  • Lastly add cardamom powder, cashew nuts, pachcha karpuram. Remove from fire.
  • Serve hot.

Carrot Cutlets

Ingredients:

Carrots -  500 gms
Roasted Channa dal - 100 gms
Onions - 250 gms
Green chillies - 10 -12
Ginger - small piece
Clove - 1
Garlic pod - 1
Coriander leaves - 1 tbsp
Salt to taste
Bread powder - 1 cup
Oil

Method:

  • Powder the roasted channa dal.
  • Peel, chop and boil the carrots till they are tender. Mash the carrots.
  • Finely chop onions, coriander leaves.
  • Grind ginger, green chillies, clove, garlic to make paste.
  • Now mix all the ingredients except bread powder and oil.
  • Make small balls and flat them like cutlets. Roll the cutlets in bread powder.
  • Heat the tawa, grease with oil, fry the cutlet both sides by applying oil.
  • Serve hot with tomato ketchup.
  • These are healthy and tasty snacks to kids.

March 21, 2012

Vankaya, Dosakaya Mullakkaya Kura (Brinjal, Cucumber & Drumstick Curry)

Ingredients:
Brinjals - 250 gms
Cucumber - 250 gms
Drum Stick - 2
Onion - 1
Tomatoes - 2
Green Chillies - 2
Ginger garlic paste - 1 tsp
Turmeric - 1/4 tsp
Red Chilli Powder - 1 tsp or more
Salt to taste
Coriander leaves


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


Method:

  • Finely chop onions, tomatoes and green chillies. Cut drumstick into 2" pieces. Peel, de- seed and chop cucumber into small pieces. Chop brinjal into slices and place them in salted water.
  • Heat oil in kadai, add all talimpu ingredients and fry for one minute.
  • Add all chopped vegetables, ginger garlic paste and fry them in medium flame for 5 minutes.
  • Add salt, turmeric, red chilli powder, 1 cup of water and close the lid. Cook in low flame all the vegetables are soft and water absorbs.
  • Lastly add chopped coriander leaves.

March 19, 2012

Tomato, Onion & Peanut Chutney

Ingredients:
Onions - 2 (Medium)
Tomatoes - 4
Peanuts - 1/3 Cup
Red Chilli Powder - 1 tsp or more
Tamarind - 2 strips
Turmeric - 1/4 tsp
Salt to taste
Oil - 1 tbsp
Garlic cloves - 4
Cumin seeds - 1/4 tsp
Fenugreek Seeds - 1/4 tsp


Method:

  • Dry roast peanuts, cool and grind to make fine powder.
  • Chop onions and tomatoes. 
  • Heat oil in kadai, add fenugreek seeds, fry them for few seconds.
  • Add chopped onions, tomatoes, fry them till they are cooked.
  • Cool and grind all the ingredients, peanut powder to make chutney. Add little warm water if necessary.
  • This chutney is tasty and goes well with Idli, Dosa.

March 07, 2012

Cabbage to Guddu porutu( Egg Burji with Cabbage)

Ingredients:
Cabbage - 250 gms
Green chillis - 2
Onion - 1
Eggs - 3
Ginger garlic paste - 1 tsp
Garam Masala - 1/4 tsp
Grated coconut - 1 cup
Turmeric - 1/4 tsp
Salt to taste
Red Chilli Powder - 1 tsp
Coriander leaves


For Talimpu:
Oil - 1 tbsp
Urad dal, channa dal - 1 tsp, Mustard & Cumin seeds - 1/2 tsp, Curry leaves


Method:

  • Finely chop cabbage and boil in salted water. Strain the water completely. 
  • Finely chop onions and green chillies.
  • Heat oil in kadai, add all talimpu ingredients and fry for 1 minutes.
  • Add chopped onions, green chillies, ginger garlic paste, fry till onions are soft.
  • Add grated coconut, cabbage, spices and fry for few minutes.
  • Beat the eggs in bowl, add salt and chilli powder, beat well.
  • Pour this beaten mixture on curry.. Wait till it sets then mix carefully.
  • Lastly garnish with coriander leaves.

Drumstick Curry with Milk (Mulakkadala Kura palu posi)



Ingredients:
Drumsticks - 2
Onions - 4-5 
Green chillies - 2
Milk - 1/2 cup
Rice flour - 2 tsp
Salt to taste
Red Chilli Powder - 1 tsp
Turmeric -1/4 tsp
Coriander leaves 


For talimpu:
Oil - 1 tbsp
Urad & Channa dal - 1 tsp, Mustard & Cumin seeds - 1/2 tsp, Curry leaves




Method:

  • Cut drumsticks into 2" pieces. Finely chop onions and green chillies. If you want more gravy chop more onions.
  • Heat oil in pressure cooker, add all talimpu ingredients, fry for one minute.
  • Add chopped chillies, onions, drumstick pieces, fry them in medium flame for 5 minutes or till onions are little soft. Then add spices and 1 cup of water, close the lid. Cook up to 2 whistles and remove from fire.
  • Mix rice flour in milk without lumps.
  • When lid is open, add milk and cook another 2 minutes.
  • Lastly add chopped coriander leaves.
  • Serve with rice.

March 05, 2012

Puffed rice Laddoo (Maramarala Laddoo)

Ingredients:
Puffed Rice - 100 gms
Jaggery - 200 gms
Ghee - 30 gms


Method:

  • Mix grated jaggery with 1 cup of water and bring it to boil. Make a syrup of one string consistency.
  • Remove from fire and immediately mix in puffed rice, add ghee.Mix well.
  • Wait till it becomes warm and make lemon size balls.


Chicken Croquettes

Ingredients:
Minced Chicken Meat - 1 1/2 cup
Spring Onions - 2 tbsp (finely Chopped)
Stock - 1 cup
Flour - 1 1/2 tbsp
Chilli powder - 1/2 tsp
Bread Crumbs - 2 cups
Cream - 1 tbsp
Egg - 1
Lemon - 1
Butter - 1/2 tbsp
Salt and Pepper to taste
Oil / Ghee for frying


Method:

  • Marinate chicken with lemon juice, salt, red chilli powder, pepper.
  • Melt the butter and stir in the flour. Gradually add the stock and bring it to boil.
  • Add marinated chicken , spring onions and cream. stir them.
  • Cool and roll the mixture into cigar shapes and coat with beaten eggs and roll in the bread crumbs.
  • Heat ghee/ oil  and fry them till golden brown.
  • Serve with chilli and tomato sauce.



March 04, 2012

SHEERMAL

Ingredients:
Flour - 1 cup
Milk - 1/2 cup
Sugar - 1 tbsp
Salt - 1/4 tsp
Ghee - 4 tbsp
Oil for deep fry


Method:

  • Mix all the ingredients except oil, knead to make smooth dough. Add little water if need.
  • Cover and keep aside for 30 minutes.
  • Take marble size from dough and roll it into thin rounds.
  • Deep fry them in hot oil, transfer to paper napkin.
  • Serve hot.


March 01, 2012

Panasa Pottu Pakodi

Ingredients:
Panasa Pottu from one tender small jackfruit
Turmeric - 1/4 tsp
Green chillies - 6
Garlic cloves - 3
Coriander seeds - 1 tbsp
Poppy seeds - 1 tbsp
Ginger - small piece
Red chilli powder - 2 tsp
Salt to taste
Besan - 1 cup
Rice flour - 1/2 cup
Onions - 2
Oil for frying


Method:

  • Add turmeric, 2 tsp of oil to panasa pottu, cook the panasa pottu in water for 10 minutes. Once it is tender stain the water completely and  keep aside.
  • Grind coriander, garlic, poppy seeds, ginger, green chillies, onions to make fine paste.
  • Mix panasa pottu, ground masala, besan, rice flour, salt, red chilli powder and make a dough.
  • Heat the oil in frying pan, make small balls and fry them till crispy.
  • Serve hot or as side dish to rice.


Ganji(Rice Starch) Kattu Charu

Ingredients:
Ganji (Rice Starch) - 3 cups
Cooked Toor Dal Water - 1 cup
Broad  Beans - 8-10
Grated Carrot - 2 tbsp
Onions - 1 tbsp (chopped)
Pepper powder
Salt to taste
Fried bread pieces -few
Oil - 1 tsp


Method:

  • Cook the rice with excess water and strain the water when it is 3/4th cooked. The stained water is rice starch.
  • Take 1 cup of  thin water from cooked dal.
  • Fry the onions and keep aside.
  • Mix both rice starch, dal water , salt and keep it on stove.
  • Add chopped beans, grated carrot and cook till vegetables are soft. 
  • Remove from fire then add fried onions, pepper powder.
  • Add fried bread pieces before serving.
  • This drink is good for health and gives stamina.


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'Jubilee' comes from a Hebrew word 'yobel', meaning a ram's horn. The ram's horn was blown to proclaim a year of ce...