June 28, 2012

Puli Bongaralu

Ingredients:
Rice  - 2 cups
Urad dal - 1 cup
Onions - 1-2
Green chillies - 6 or as per taste
Ginger - small piece
Cumin seeds - 1 tsp
Salt to taste
Coriander leaves -  1 tbsp (chopped)
Oil for frying


Method:

  • Soak the rice and urad dal for four hours and grind them by adding little water to make thick batter.
  • Ferment the batter for 24 hours.
  • Grind green chillies and ginger to make paste.
  • Add finely chopped onions, chilli paste, cumin seeds and coriander leaves to the batter.
  • Heat the oil in kadai, drop small balls in to the hot oil, fry them till golden color. 
  • Transfer to paper napkin so the excess oil absorbs.
  • Serve hot with chutney.

Sweet Puri

Ingredients:
Wheat flour - 200 gms
Maida- 50 gms
Sugar - 250 gms
Oil for frying


Method:

  • Boil the sugar with little water to make sugar syrup. Cook till sugar completely dissolves. Keep aside.
  • Take a bowl, add wheat flour, maida and sufficient water to make dough. 
  • Take small balls and press them in puri size.
  • Heat the oil and fry the puri's one by one. Then immediately dip one by one in sugar syrup and remove them.
  • Cool and serve.

June 26, 2012

Almond Soup

Ingredients:
Almonds - 10-12
Milk - 100 ml
Cornflour - 1 tbsp
Cream - 50 ml
Oil - 1 tsp
Onion - 1 (sliced)
Salt to taste


Method:

  • Blanch the almonds, remove the skin and grind to a paste.
  • Mix the cornflour in the milk to form a smooth paste.
  • Heat the oil in a pan, add sliced onion, fry it till brown.
  • Keep half of this aside for garnishing.
  • Add milk paste, almond paste and 1/2 cup of water and cook in low flame by stirring continuously. 
  • Cook for 1-2 minutes then add cream. Continue to cook in low flame stirring for another 2 minutes.
  • Serve hot garnished with remaining onion.

Peanut Chutney

Ingredients:
Peanuts- 1 cup
Red Chillies/ Green Chillies - 4-5
Salt to taste
Turmeric -  a pinch
Fenugreek seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Garlic cloves - 4
Oil - 1 tsp
Coriander leaves



Method:

  • Heat the oil, fry fenugreek seeds, red chillies. Remove it then add peanuts to the same pan and roast them.
  • Cool and grind all the ingredients to make chutney by adding sufficient water.
  • Serve this to Idli, dosa, Upma.

June 25, 2012

Butter Paneer

Ingredients:
Paneer - 200 gms
Onions - 2
Tomatoes - 4
Cashew nuts - 1 tbsp
Ginger garlic paste - 2 tsp
Red chilli powder - 1 tsp
Salt to taste
Turmeric - 1/4 tsp
Garam Masala - 1 tsp
Cloves - 3
Cinnamon - small piece
Cardamom - 2
Cumin seeds - 1/4 tsp
Butter - 1 tbsp
Oil - 1 tbsp
Coriander leaves

Method:

  • Chop the onions and boil them till they are tender. Cool and grind to make paste.
  • Keep tomatoes in hot water for 10 minutes then remove skin and grind to make puree.
  • Soak cashew nuts in water for 15 minutes then grind to make paste.
  • Cut the paneer into square pieces.
  • Heat the oil and butter in kadai, add cloves, cinnamon, cardamom, cumin seeds and fry for 1 minute.
  • Add onion paste, ginger garlic paste, fry till the raw smell goes. Then add tomato puree and cook till oil leaves.
  • Add spices, cashew paste and 1 cup of water, cook for few minutes.
  • Add paneer and close the lid. Cook in low flame for 5 minutes or gravy is little thick.
  • Lastly garnish with coriander leaves.
  • Serve with parantha or rice.

June 24, 2012

Carrot Pongal

Ingredients:
Rice - 1 cup
Tuvar Dal - 1/2 cup
Carrot - 125 gms
Green Peas - 125 gms
Coconut - 1/2
Tomato - 1
Green chillies- 2
Ginger - small piece
Turmeric - 1/2 tsp
Mustard seeds - 1/2 tsp
Salt to taste
Coriander leaves
Mint leaves
Oil - 4 tbsp


Method:

  • Grind the coconut and extract thick and thin milk by adding warm water.
  • Grind ginger and chillies to a paste.
  • Heat oil, add mustard seeds, fry them.
  • Add chopped carrot, peas and fry for 5 minutes.
  • Then add ginger paste, chopped tomato, salt and turmeric.
  • Close the lid and cook till the carrot and peas are tender.
  • Now, add rice, dal, thin coconut milk and enough water. Bring the water to boil.
  • Cook till the rice is 3/4th done.
  • Pour thick coconut milk, mint leaves, coriander leaves and continue to cook till the rice is done.
  • Remove from fire and serve hot.


Kheema Fry



Ingredients:

Kheema - 500 gms
Onions - 2-3
Ginger garlic paste - 1 1/2 tbsp
Red chilli powder - 2 tsp
Turmeric - 1/4 tsp
Salt to taste
Garam Masala  - 1 tsp
Coriander- cumin powder - 2 tsp
Coriander leaves
Oil - 2 tbsp
Cloves - 4
Cinnamon  - 1" piece
Cardamom - 2
Cumin seeds - 1/4 tsp


Method:

  • Wash and pressure cook kheema along with 1/2 tbsp of ginger garlic paste, salt and turmeric, 1 cup of water.
  • Cook in high flame up to 3 whistles and in low flame for 5 minutes.
  • Finely chop onions and green chilles.
  • Heat the oil in kadai, add cloves ,cinnamon ,cardamom and cumin seeds. Fry them.
  • Add chopped onion , chilles, remaining ginger garlic paste . Saute them till onions are translucent.
  • Add cooked kheema along with water ,turmeric, salt, chilli powder, garam masala ,coriander powder.
  • Cook till the water absorbs and lastly add coriander leaves.
  • Serve with rice or roti.

June 23, 2012

Carrot Payasam

Ingredients:
Milk - 1 liter
Carrot - 1 cup (grated)
Cashew nuts - 1/2 cup
Sugar - 1/2 cup
Ghee - 1 tbsp
Cardamom - 4 (powdered)


Method:

  • Soak cashew nuts in 1/2 cup of warm milk.
  • Boil milk in thick bottomed vessel. Keep stirring till milk reduces to half of its quantity.
  • Fry grated carrot in ghee for 5 minutes.
  • Grind soaked cashew nuts and fried carrot to a coarse paste.
  • Add this to the milk. cook for 2-3 minutes.
  • Add sugar, cardamom powder, cook in low flame till sugar dissolves and blends well.
  • Serve chilled.

Radish Raita

Ingredients:
Thick Curd - 1 cup
Radish - 1 cup (grated)
Cumin seeds powder - 1/2 tsp 
Green chillies -  2(chopped)
Red chilli powder - 1/4 tsp
Salt to taste

Method:

  • Beat the curd, add grated radish, cumin powder, green chillies, red chilli powder and salt.
  • Mix well.
  • Serve with parantha or pulao.

Chana Batata

Ingredients:
Chana  - 200 gms
Baking powder -  a pinch
Turmeric powder - 1 tsp
Fenugreek seeds - 1/4 tsp
Cumin seeds - 1 tsp
Gree chillies - 3
gram flour - 2 tsp
Tamarind  - lemon size
Potatoes - 250 gms
Coriander leaves
Mint leaves
Chilli powder
Salt to taste
Oil - 2 tbsp

Method:

  • Soak chana overnight. Add a pinch of baking powder, 1 tsp of oil, salt and turmeric to the soaked chana and pressure cook till done.
  • Soak tamarind in hot water and extract juice from it.
  • Boil, peel and cut potatoes into cubes.
  • Finely chop green chillies.
  • Heat oil in kadai, add fenugreek seeds, cumin seeds and green chillies. Add gram flour and roast slightly.
  • Add the chana along with the water and stir well.
  • Add potatoes along with tamarind juice, turmeric, salt and red chilli powder.
  • Cook in low flame till the gravy is thick.
  • Garnish with mint leaves and coriander leaves.





June 22, 2012

Bottle Gourd Halwa

Ingredients:
Bottle Gourd - 1/2 kg
Sugar - 3/4 cup
Milk - 1/2 cup
Green Cardamom - 4 (powdered)
Cashew nuts - 7-8
Almonds - 7-8
Ghee - 4 tbsp

Method:

  • Peel and grate Bottle gourd.
  • Heat ghee in thick bottom kadai, add grated bottle gourd. Cook on low flame till all the water is evaporated.
  • Add sugar, milk, cardamom powder. Cook again till sugar is dissolved and ghee is leaving the sides.
  • Garnish with sliced cashew nuts and almonds.

Avial

Ingredients:
Potatoes - 2
Onions - 2
Carrot - 1
Drumstick - 1
Raw Bananas - 2
French Beans - 5-6
Okra - 4-5
Green Chillies - 2
Fresh Coconut - 1/2 cup (grated)
Curd- 1/2 cup
Red Chilli powder - 1 tsp
Salt to taste
Turmeric - 1/4 tsp
Oil - 2 tbsp
Cumin Seeds - 1 tsp
 Mustard seeds - 1 tsp

Method:

  • Roast cumin seeds and grind along with coconut, green chillies to make paste.
  • Peel and Cut potatoes, carrot, raw banana into cubes. 
  • Cut the two edges of French beans, okra, drumstick and cut them into 1" pieces.
  • Boil all the chopped vegetables in salted water along with the chopped onion till tender.
  • Add beaten curd,coconut paste, red chilli powder, salt and turmeric .
  • Cover the lid and cook for 5 minutes.
  • Heat oil, add mustard seeds, fry till it crackles then add to the curry.
  • Mix and serve. 

June 21, 2012

Bitter Gourd Sweet and Sour Curry (Kakarakaya Pulusu)

Ingredients:
Bitter Gourd  - 250 gms
Onion - 1
Green Chillies - 2
Tamarind juice - 1/2 Cup (thick)
Red chilli powder - 1 tsp
Turmeric - 1/4 tsp
Salt to taste
Jaggery - small piece
Oil - 1 tbsp
Dry red Chilli -1
Garlic cloves - 3 (crushed)
Fenugreek seeds - 1/4 tsp
Mustard and Cumin seeds - 1/4 tsp
Curry leaves - few

Method:

  • Wash and cut the edges of bitter gourd then chop them into slices. Boil them in salt water till they are tender. Drain the water and keep aside.
  • Heat the oil in kadai, add red chilli, garlic, mustard, fenugreek, cumin seeds, curry leaves. Fry them.
  • Then add chopped onions, green chillies and saute until onions are translucent. 
  • Add bitter gourd pieces, salt, turmeric, red chilli powder, fry for few minutes.
  • Add tamarind juice, jaggery and one cup of water.
  • Cook till the gravy becomes little thick.
  • Serve with rice.



Kadai Paneer



Ingredients:
Paneer - 200 gms
Capsicum - 1 (big)
Tomatoes - 4
Onions - 2
Ginger garlic paste - 2 tsp
Salt to taste
Turmeric - 1/4 tsp
Oil - 2 tbsp
Cumin seeds - 1/2 tsp
Coriander leaves

Kadai Masala:
Dry red chilli - 5-6
Coriander seeds - 2 tsp
Cumin seeds - 1 tsp
Pepper corn - 1/2 tsp
Oil - 1/2 tsp


Method:

  • Wash and finely chop onions, tomatoes and cut  capsicum into medium pieces. De-seed capsicum before cutting.
  • Heat oil in kadai and roast kadai masala ingredients, cool and grind to make fine powder.
  • Heat oil in kadai, add cumin seeds and fry them.
  • Add chopped onions, ginger garlic paste, cook until onions are translucent.
  • Add chopped tomatoes, turmeric, salt, masala and cook till tomatoes are soft.
  • Add capsicum and fry for 5 minutes in medium flame. Add 1 cup of water.
  • Lastly add paneer pieces and cook in low flame for 5 minutes.
  • Garnish with coriander leaves.
  • Serve with rice or roti.




June 20, 2012

Atukula Pulihora (Pulihora with flattened rice)

Ingredients:
Flattened Rice - 250 gms
Channa dal - 2 tsp
Urad dal- 1 tsp
Mustard seeds - 1 tsp
Curry leaves
Dry red chilli - 2
Green chilli - 4 or as per taste
Turmeric - a pinch
Salt to taste
Peanuts -2 tsp
Lemons - 2
Oil - 2 tbsp
Asafoetida - a pinch


Method:

  • Wash flattened rice twice and immediately drain the water completely.  Transfer this to bowl and close with lid up to one hour.
  • Heat the oil in kadai, add channa dal, urad dal, mustard seeds, red chillies, asafoetida,curry leaves. Fry till mustard crackles.
  • Then add chopped green chillies,peanuts, fry them for 2 minutes.
  • Add flattened rice, salt, turmeric and fry for few minutes.
  • Lastly add lemon juice and mix well. 
  • Serve hot.


Rasam Powder

Ingredients:
Coriander seeds - 300 gms
Pepper - 100 gms
Split Bengal Gram - 25 gms
Split red gram  - 75 gms
Cumin seeds -  1 tbsp
Red chillies - 25 gms
Turmeric and salt -  a pinch


Method:

  • Dry all the ingredients in the sun or roast them individually without oil.
  • Grind them to make fine powder.
  • Store in airtight container and use as required.

Masala Bhath

Ingredients:
Basmati Rice - 300 gms
Gherkins  - 100 gms
Cashew nuts - 25 gms
Green chilli - 4
Curry leave -  few
Coriander seeds - 2 tsp
Cumin seeds - 1 tsp
Gingelly seeds - 1 tsp
Cinnamon - small piece
Cloves - 3 - 4
Asafoetida -  a pinch
Dry coconut -  1 tbsp (grated)
Mustard & Cumin seeds - 1/4 tsp
Ghee - 1-2 tbsp
Fresh coconut - 2 tbsp
Coriander leaves - small bunch
Salt to taste

Method:

  • Wash and drain the water from rice and keep aside for half an hour.
  • Dry roast and powder coriander, cumin seeds, cloves, cinnamon, gingelly seeds, dry coconut.
  • Wash and cut gherkins lengthwise.
  • Heat 3/4th of ghee in thick bottom vessel. Add mustard and cumin seeds. When they crackle add curry leaves, asafoetida, chilli. 
  • Add gherkins and saute for five minutes. Add rice and fry for 5 minutes.
  • Add 450 gms of hot water to rice mixture. 
  • Add spice powder, salt and cashew nuts.
  • Cover and cook till rice is done. When rice is nearly done, pour remaining ghee over.
  • When rice is done, garnish with grated (fresh) coconut and chopped coriander.
  • serve hot.

June 19, 2012

Split Green Gram Khichidi

Ingredients:
Split green gram with skin - 300 gms
Rice - 150 gms
Cumin seeds -  1 tsp
Garam masala Powder - 1 tsp
Chilli powder - 1/2 tsp
Cinnamon  - 1" piece
Black cardamom - 2
Ginger -  small piece
onions - 1
Ghee/Oil - 2-3 tbsp
Salt to taste


Method:

  • Wash and soak split gram and rice separately.
  • Heat half of the ghee, add cumin, cinnamon, cardamom. fry well.
  • Add sliced onion and finely chopped ginger and cook till onions are light brown.
  • Add rice, green gram fry again till ghee coats well.
  • Add salt, chilli powder, garam masala and mix well then add sufficient water.
  • Cook till both rice and dal are tender.


June 18, 2012

Mango - Coconut Chutney (Mamidi Cobbari pachchadi)

Ingredients:
Raw Mango - 1
Coconut - 1
Green Chillies - 10- 12
Coriander leaves -  one bunch
Curry leaves - few
Dry red chillies - 5
Turmeric - 1/4 tsp
Urad & Channa dal - 1/2 tbsp
Cumin seeds - 1/2 tsp
Mustard seeds - 1/4 tsp
Garlic cloves - 4
Salt to taste
Oil - 2 tbsp
Asafoetida - a a pinch


Method:

  • Peel and grate mango and also grate coconut and keep aside.
  • Heat 1 tsp of oil, fry red chillies, green chillies, urad & channa dal for 1 minute.
  • Now grind red chillies, green chillies, urad dal, channa dal first then add grated mango and coconut, turmeric, 1/2 of cumin seeds, garlic cloves, salt, coriander leaves, grind coarsely to make chutney.
  • Transfer the chutney to bowl. Now heat remaining oil in the same pan, add cumin, mustard seeds, asafoetida and curry leaves. fry till mustard crackles.
  • Pour this talimpu on chutney. 



June 10, 2012

Mango Yoghurt Shake

Ingredients:
Mango Pulp - 2 Cups
Fresh Curd - 2 cups
Sugar - 2 tbsp or as per taste
Ice Cubes

Method:

  • Blend mango pulp, curd, sugar and ice cubes in a blender.
  • Pour into tall glasses and serve immediately.

June 07, 2012

Bhendi Do Pyaza

Ingredients:
Okra- 500 gms
Onions - 2 (big -1, medium -1)
Green chillies - 3-4
Turmeric - 1/4 tsp
Red chilli powder - 1 tsp
Salt to taste
Oil - 2 tbsp
Cumin & Mustard seeds - 1/4 tsp
Curry leaves

Method:

  •  Cut the edges and chop okra into medium size pieces.



  • Chop one big onion into small pieces and other one cut into four pieces and separate them.

  • Heat the oil in thick kadai, add cumin, mustard and curry leaves, fry till mustard crackles.


  • Add finely chopped onions, green chillies, fry them for 2-3 minutes. 

  • Then add okra pieces, cook for 5 minutes.Don't stir okra pieces with laddle just toss them.




  • Add turmeric, salt, red chilli and sliced onions. 

  • Close the kadai with flat plate and pour some water on it.

  • Cook in low flame till okra becomes soft.
  • Serve with rice or roti.

Bottle Gourd with Chenna Dal (Sorakaya Sengapappu Kura)

Ingredients:
Bottle Gourd - 500 gms
Channa dal - 1 cup (small)
Onion - 1
Tomato - 1
Green chillies - 2-3
Ginger garlic Paste - 2 tsp
Red Chilli powder - 1 tsp
Salt to taste
Turmeric - 1/4 tsp
Coriander leaves - 1 tbsp (chopped)

For Talimpu:
Oil - 1 tbsp; Red Chilli -1, Cumin & Mustard Seeds - 1/4 tsp, Curry leaves


Method:

  • Soak channa dal for 30 minutes.
  • Peel and bottle gourd into small pieces.
  • Finely chop onions, tomatoes and green chillies.
  • Heat oil in a pressure cooker, add all talimpu ingredients and fry for 1 minute.
  • Add chopped onions, green chillies and ginger garlic paste, fry till onions are soft.
  • Then add chopped tomato, bottle gourd pieces, soaked channa dal, fry them in medium flame for few minutes.
  • Add red chilli powder, salt, turmeric and 1 cup of water and close the lid. 
  • Cook in high flame for 3 whistles and remove from fire.When lid is open cook again if there is any water till it absorbs.
  • Lastly add coriander leaves.

June 05, 2012

Tomato Chutney - 2

Ingredients:
Tomatoes - 250 gms
Ginger - small piece
green Cardamom- 2 (crushed)
Cloves - 2 (crushed)
Cinnamon - small Stick (crushed)
Amchur - 1/4 tsp
Sugar - 1 tsp
Red chilli powder - 1/2 tsp
Garam Masala - 1/4 tsp
Salt to taste

Method:

  • Grind chopped tomatoes and ginger to make paste.
  • Cook this paste by adding all other ingredients till it thickens.
  • Cool and serve with tiffins or rice.

June 03, 2012

Sweet Lassi

Ingredients:
Curd - 100 gms
Milk - 1/2 cup
Sugar = 4 tsp
green Cardamom Powder -  a pinch
Almonds - 6 (green, fresh)

Method:

  • Blend all the ingredients together in blender. 
  • Add ice cubes.
  • Serve chilled.

Double beans in Tomato Gravy

Ingredients:
Double beans - 100 gms
Onions - 2-3
Tomatoes - 4-5
Green Chillies - 3
Coriander cumin powder - 1 tsp
Ginger garlic paste - 1 1/2 tsp
Turmeric - 1/4 tsp
Salt to taste
Red chilli powder - 1 tsp
Oil - 1 - 2 tbsp
Cumin & Mustard seeds - 1/4 tsp
Curry leaves
Coriander leaves - 1 tbsp (chopped)

Method:

  • Soak double beans in water overnight.
  • Wash and boil them in pressure cooker up to 3 whistles. Cool and strain the water.
  • Finely chop onions, green chillies and tomatoes.
  • Heat oil in pressure cooker, add cumin, mustard seeds and curry leaves.
  • Add chopped onions, green chillies, ginger garlic paste, saute them till onions are soft. Then add chopped tomatoes, spices and cook till tomatoes are tender.
  • Add boiled beans and 1 cup of water, close the lid and cook up to 2 whistles in high flame and 1 whistle in low flame.
  • Remove from fire and when the lid opens, cook again if there is any water otherwise add  coriander leaves and transfer to serving bowl.

Pesara Punugulu (Moong Dal Pakoras)

Ingredients:
Moong dal with skin - 250 gms
Raw rice - 50 gms
Ginger - small piece
Green Chillies - 5-6 (or as per taste)
Salt to taste
Cumin seeds - 1 tsp
Onions - 2 (finely Chopped)
Coriander leaves - 1 tbsp (chopped)
Mint leaves - 1 tbsp(optional)
Oil for deep fry


Method:


  • Soak Moon dal and rice separately for 4-5 hours. Rub the soaked moong dal with hands to remove the skin. Wash thoroughly and drain the water completely.
  • Grind moong dal, rice, green chillies, salt, ginger, cumin seeds together to make little coarse paste. Don't add water.
  • Add chopped onions, coriander and mint leaves to the batter.
  • Heat the oil in high flame,  drop round small balls in hot oil, fry till golden brown colour in medium flame.
  • Serve hot with chutney or Tomato Ketchup.


June 02, 2012

Jeera Lassi

Ingredients:
Curd - 100 gms
Milk - 1/4 cup (cold)
Roasted cumin seed powder - 1/2 tsp
Salt to taste
Black pepper powder - a pinch
Mint leaves - few


Method:

  • Blend all ingredients together in a blender.
  • Add Ice cubes.
  • Serve chilled.


Jal Jeera

Ingredients:
Mint leaves - 1/2 cup
Roasted Cumin seeds - 1 tsp
Green Chillies - 2
Salt - 1/2 tsp
Garam Masala - 1/4 tsp
Tamarind water as required


Method:

  • Wash and grind the mint leaves and green chillies.
  • Powder the roasted cumins.
  • Add mint paste, cumin powder, salt and garam masala to tamarind water.
  • Serve chilled.
  • It is a refreshing and summer cooler.
google.com, pub-6783067284749878, DIRECT, f08c47fec0942fa0
google.com, pub-6783067284749878, DIRECT, f08c47fec0942fa0