April 27, 2012

Gatti Pakodi

Ingredients:
Besan - 1 cup
Rice flour - 3 cups
Butter - 1 tbsp
Green chilli & Ginger paste - 1 tbsp( smooth paste)or as per taste
Salt to taste
Oil for deep fry


Method:

  • Sieve besan and rice flour together.
  • Add butter, salt and chilli paste, sufficient water to make dough.
  • The dough should not be watery or hard.
  • Heat the oil in thick bottom  kadai in high flame till oil smoke then put in medium flame.
  • Fill the sufficient dough in gatti pakodi machine(giddalu) and press it on hot oil. Fry them both sides till golden colour.
  • Drain the oil completely.
  • Store in airtight container.
  • This is evening snack to children and to all.


Dibba Roti

Ingredients:
Urad dal - 1 cup
Rice - 2 cups
Salt to taste
Oil


Method:

  • Soak dal and rice for 4-5 hours.
  • Wash and grind to make fine batter by adding sufficient water. The batter must be little thick than dosa batter.
  • Add salt to batter.
  • Heat the oil in thick bottom pan and pour 3-4 ladle full of batter to make thick roti. Close with the lid and cook in low flame for both sides.
  • Serve hot with chutney. This roti is soft.

Vegetables and Cereal Pulao


Ingredients:

Rice – 1 cup

Moong dal – ½ cup

Masoor dal – ½ cup

Carrots - 100 gms

French Beans – 100 gms

Cauliflower – 100 gms

Capsicum – 1

Green chillies – 5-6

Cinnamon – 1” stick

Cloves – 2

Cardamom- 2

Ginger  - small piece (grated)

Salt to taste

Bay leaf - 1

Oil/Ghee – 2 tbsp

 

Method:

·Soak rice and dals for 10 minutes

·Chop carrots and beans into 1” pieces.Slit the green chillies. Separate the florets from cauliflower.

·Heat oil in pressure cooker; add bayleaf, cinnamon, cardamom and cloves. Fry for one minute.

·Add chopped vegetables, grated ginger and fry in medium flame for 2 minutes.

·Then add soaked rice and dals and fry in high flame for one minute.

·Add sufficient water or 3 cups and salt and close the lid.

·Cook in high flame for 2 whistles and one whistle in low flame.

·Remove from fire and serve hot.

April 25, 2012

Mango Fruit Delight


Ingredients:

Mangoes (sweet) - 1 kg

Litchis – 300 gms

Peaches – 10-12

Full Cream – ½ cup

Sugar – 2 tbsp

 

Method:

·   Peel and cut mangoes into small pieces. Blend the mango pieces along with cream till smooth.

·   Remove the peel and seeds from litchis.

·   Boil 300 ml of water with sugar till it melts. Then add peaches and cook in low flame till they are tender.

·   Remove the peaches from syrup, peel off and cut them into strips discarding the seeds.

·   Now in serving bowl, place mango pulp then add litchis and peaches and refrigerate till chilled.

·   Serve chilled.

April 18, 2012

Pineapple raita



Ingredients:

Thick curd – 500 ml

Sugar – 2-3 tsp

Pineapple slices (tinned) – 3

 

For the tempering:

Oil – 1 tsp

Cumin seeds – ¼ tsp

Curry leaves – few

Red chili powder – ¼ tsp

 

Method:

·        Whip the curd with sugar till smooth.


·        Add finely chopped pine apple pieces and mix gently.


·        Sprinkle red chilli powder on raita.


·        Heat the oil, add cumin seeds and curry leaves. Fry for one minute.


·        Pour this on raita.

April 02, 2012

Pappu Ponna ganti Kura




Ingredients:
Toor dal or Moong dal – 1 cup
Ponna Ganti Kura – 2 bunches
Onion – 1
Green chillies – 2-3
Tamarind Juice – 1 tbsp
Turmeric – ¼ tsp
Salt to taste
Red chilli powder – 1 ½ tsp

 For talimpu:
Oil – 2 tsp
Dry red chilli – 1, Garlic cloves – 4, Fenugreek, Mustard and Cumin seeds – ½ tsp, Asafoetida – a pinch, Curry leaves

Method:
·         Wash and soak dal for 30 minutes.
·         Separate leaves from stems of Ponna ganti Kura and wash thoroughly. Chop them.
·         Chop onions and green chillies.
·         In pressure cooker, first place dal then  leaves, onions, green chillies, turmeric and water.
·         Close the lid and cook up to 3 whistles or till dal becomes soft.
·         When the lid open, add salt and red chilli powder, tamarind juice and cook another 5 minutes.
·         Heat oil in kadai, add all talimpu ingredients, fry them till mustard splutters.
·         Pour this talimpu on dal.
·         Serve with rice or roti.

April 01, 2012

Tomato dipped Omelette


Ingredients:

Eggs -2

 Tomatoes – 3-4 (firm)

Salt and pepper to taste

Bread Crumbs – ½ cup

Butter/Oil

 

Method:

·        Remove the top of tomatoes and thinly slice them.

·        Beat the eggs with salt and pepper.

·        Dip the tomato slices in egg mixture and immediately dust in bread crumbs.

·        Heat the tawa, grease with butter; fry the tomato pieces both sides by applying butter.

·        Serve hot as side dish or as a snack to kids.

 

Cucumber Chutney ( Dosakaya Pachichi Mukkala Pachchadi)

Ingredients:
Cucumber - 250 gms or 1 Medium size
Green chillies - 5-6 or as per taste & size of cucumber
Fenugreek seeds - 1/4 tsp
Salt to taste
Garlic cloves - 4
Cumin seeds - 1/4 tsp
Turmeric - 1/4 tsp
Tamarind - 2-3 strips
Oil - 1 tsp
Coriander leaves

For talimpu:
Oil - 1 tbsp; Dry red chilli  -1; garlic cloves - 2 (crushed);  urad dal & Channa dal - 1/2 tsp; cumin, mustard & fenugreek seeds - 1/4 tsp; Curry leaves  - few

Method:

  • Peel, deseed and chop the cucumber into small pieces. Keep aside the seeds and juicy part of cucumber.
  • Soak tamarind in hot water.
  • Fry fenugreek seeds and green chillies in 1 tsp of oil.
  • Grind green chillies, fenugreek seeds, tamarind, garlic, cumin seeds, seeds and juicy part of cucumber, salt and turmeric to fine paste.
  • Lastly add chopped cucumber and coriander and blend just once. So it will be half crushed.Transfer to bowl.
  • Now heat the oil, add all talimpu ingredients and fry for one minute.
  • Pour this talimpu on chutney.



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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...