July 31, 2013

Curry Leaf Powder (Karivepaku Podi)

Ingredients:
Channa dal - 1 cup
Arhar dal - 1/2 cup
Curry leaves - 2 cups
Red chillies - 15 -20
Salt to taste
garlic cloves - 4
Oil - 1 tbsp

Method:

  • Heat oil and fry red chillies and keep them aside.
  • In the same pan, add channa dal and arhar dal. Fry them till aroma comes.
  • Remove and keep aside. Fry curry leaves in the same pan for  a minute.
  • Now cool and grind all the ingredients to powder.
  • Store in airtight container.
  • Serve with steamed rice and ghee.

Gosht Biryani

Ingredients:
Mutton - 600 gms
Curd - 300 gm
Chilli Powder - 1 tbsp
Coriander powder - 1 tbsp
Salt to taste
Ginger garlic paste - 2 tbsp
Onions - 150 gm
Ghee - 100 gm
Basmati Rice - 500 gm
Milk - 500 ml
Water - 500 ml
Whole Garam Masala - 20gm
Mace - 1
Mint leaves - 1 tbsp (chopped)
Onion - 1 (sliced and fried)
Ginger julienne - 10 gm
Coriander leaves - 2 tbsp (chopped)
Cashew nuts - 1/2 cup

Method:

  • Marinate meat in curd, chilli powder, coriander powder, ginger garlic paste and salt. Leave it for 1 hour.
  • Heat ghee and add half of whole garam masala, fry till it crackles.
  • Add sliced onions and saute for 2 minutes.Add marinated mutton and cook in low flame till meat is tender. Add sufficient water to cook the mutton.
  • Cook rice with milk, water and remaining whole garam masala. Add salt and cook rice till almost done.
  • Put alternative layers of rice and mutton in a handi, first and last layers being of rice.
  • Put the garnish of mint, brown onions, ginger julienne, coriander, mint leaves and cashew nuts between each layer.
  • Seal the handi and put it on dum.
  • Cook till it done and serve hot.



Noodle Pakoras

Ingredients:
Cooked Noodles - 1 cup
Carrots and beans - 3 tbsp
(chopped very finely and cooked)
Ajino moto - a pinch
Maida - 1 tbsp
Corn Flour - 1 tbsp
Salt to taste
Green chilli paste - 1 tbsp
Oil for frying

Method:

  • Mix all the ingredients together. Add little water to form a smooth batter.
  • Heat oil and drop spoonful of batter and deep fry till golden brown.
  • Serve hot with tomato ketchup.

Kobbari Pulihora

Ingredients:
Rice - 250 gm
Green Chillies - 5-6 (chopped)
Peanuts - 2 tbsp
Ginger - small piece (chopped)
Fresh Coconut - 1 cup (grated)
Turmeric - 1/2 tsp
Mustard seeds - 1 tsp
Cumin seeds - 1/2 tsp
Urad dal - 1/2 tbsp
Channa dal -1/2 tbsp
Red chillies - 2
Salt to taste
Curry leaves - few
Oil - 2-3 tbsp

Method:

  • Wash and cook rice with enough water till done. Cool the rice in broad plate.
  • Add salt and turmeric to the rice.
  • Heat oil in a pan, add broken red chillies, urad dal,peanuts, channa dal, mustard and cumin seeds, curry leaves. Fry till mustard crackles.
  • Add chopped chillies, ginger and grated coconut.
  • Saute for 2 minutes.
  • Pour this over rice.
  • Mix gently and serve.

July 30, 2013

Karachi Burfi

Ingredients:
Wheat Rawa - 1 cup
Besan - 1 cup
Desiccated  Coconut - 1 cup
Sugar - 6 cups
Ghee - 3 cups
Cardamom Powder - 1/2 tsp
Cashew nuts - 1/2 cup

Method:

  • In a vessel put sugar and 2 cups of water. Bring to boil. cook till sugar dissolves. Cook for another 2 minutes then add rawa, besan and coconut. 
  • Mix well and cook in low flame by adding ghee slowly. Stir continuously  otherwise sticks to the vessel.
  • Cook till it becomes thick and leaves the sides. Add cardamom powder.
  • Mix well and remove from fire.
  • Transfer to greased plate and press it evenly.
  • Decorate with cashew nuts.
  • cool and cut into pieces.

Jowar Spinach Balls

Ingredients:
For the Spinach balls:
Spinach - 150 gm
Jowar Flour - 1/2 cup
Ajwain seeds - 1/2 tsp
Cumin powder - 1 tsp
Salt to taste
Green Chilli Paste - 1 tbsp
Oil for frying

For the Gravy:
Onion 1 (chopped)
Tomatoes - 2 (chopped)
Ginger garlic paste - 1 tbsp
Red chilli powder - 1 tsp
Turmeric powder - 1/2 tsp
Salt to taste
Coriander leaves - 1 tbsp (chopped)
Mint Leaves - 1 tbsp (chopped)
Oil - 2 tbsp
Cumin seeds - 1/2 tsp

Method:

  • Wash and chop spinach. Boil the spinach till tender. Drain the water as much as possible.
  • Cool and grind spinach to paste. 
  • Add sufficient jowar flour for making balls. Add salt, green chilli paste, cumin powder, ajwain seeds. 
  • Mix well and shape into small balls.
  • Heat the oil and fry the spinach balls few at a time till golden brown and keep aside.
  • Heat 1 tbsp of oil in a pan, add chopped onion, tomatoes and mint leaves. Cook till vegetables are tender.
  • Remove from fire and cool. Grind it to make paste.
  • Heat remaining oil, add cumin seeds and fry till it splutters.
  • Add ground paste, salt, turmeric, chilli powder, ginger garlic paste and 1 cup of water.
  • Bring to boil. Add spinach balls and cook for few minutes.
  • Garnish with coriander leaves and serve.

Macaroni with Minced Meat

Ingredients:
Minced Meat (Kheema) - 250 gms
Macaroni - 100 gms
Ginger garlic paste - 2 tbsp
Red chilli powder - 1 tsp
Salt to taste
Coriander and cumin powder - 1 tbsp
Cinnamon - 1" stick
Cloves - 2
Cardamom - 2
Tomato Puree - 4 tbsp
Oil - 4-5 tbsp

Method:

  • Heat oil in a pan and add cinnamon, cloves and cardamom.
  • Add minced meat and salt. Cook in low flame, stirring constantly.
  • Add ginger garlic paste, chilli powder, coriander powder and tomato puree.
  • Mix well and cook for another 5 minutes. 
  • Add macaroni and mix well.
  • Add 2 cups of water and close the lid.


  • Cook till meat is well cooked and water is absorbed.
  • Serve hot with paranthas.

Muesli Bar

Ingredients:
Rolled Oats - 1 cup
Corn flakes - 1 1/2 cup (crushed)
Desiccated coconut - 1 tbsp
Mixed Dry fruits - 1 cup
Sugar - 6 tsp
Honey - 2-3 tbsp
Fresh Cream - 2 cups
Pine apple slices - 1 cup (chopped)
Tinned Cherries - 1/4 cup (chopped)

Method:

  • Mix sugar and cream till smooth. Add rolled oats, corn flakes, coconut, dry fruits and half of honey.
  • Put it in a flat dish. Top up with honey.
  • Garnish with pine apple pieces and cherries.
  • Refrigerate for 2-3 hours and serve chilled.
Note:
It is nutritious and can be served as breakfast.

Surnoli (Sweet Dosa)

Ingredients:
Rice - 1 cup
Coconut - 1/2 cup 
Curd  1/2 cup
Bread slices - 2
Sugar - 1/2 cup
Salt -  a pinch
Cardamom Powder - 1/4 tsp
Mixed Dry fruits - 1 tbsp (chopped)
Ghee - 1/2 cup

Method:

  • Soak the rice in water for 2 hours. Drain the water then add curd and bread slices. 
  • Mix it and keep aside for 4 hours. Grind it along with coconut to make fine batter.
  • Add salt and sugar and keep it overnight for fermentation.
  • Heat a frying pan and grease 1/2 tsp of ghee to it. Spread the prepared batter evenly then add another spoon of ghe to make it crisp.
  • Cook both sides till done. Do the same procedure for remaining batter.
  • Once they are ready sprinkle dry fruits and cardamom powder.
  • Serve hot with butter.

July 28, 2013

Carrot Kosumalli

Ingredients:
Carrots - 2
Tender cabbage leaves - few
Coriander leaves - 1 tbsp (chopped)
Turmeric powder - 1/4 tsp
Mustard seeds - 1/4 tsp
Salt to taste
Chilli powder - 1/2 tsp
Lime Juice - 1 tbsp
Oil - 1 tsp

Method:

  • Peel and grate carrot and finely chop cabbage.
  • In a mixing bowl, put carrot, cabbage and coriander leaves.
  • Heat oil in a pan, add mustard seeds, turmeric, salt and chilli powder. Fry till mustard crackles. 
  • Pour this over carrot mixture.
  • Add lemon juice and mix well.
  • Serve.

Sprouted Moong Fry

Ingredients:
Whole Moong - 2 cups (sprouted)
Green Chillies - 4 (chopped)
Turmeric powder - 1/4 tsp
Chilli powder - 1/2 tsp
Salt to taste
Ghee -  1 tbsp
Lemon -1

Method:

  • Heat ghee in a pan, add chopped green chillies, turmeric. Saute for 1 minute.
  • Add sprouted moong dal and cook in low flame till tender.
  • Add salt and chilli powder, mix well and saute for 2 minutes.
  • Remove it from fire. Cool and add lemon juice.
  • Serve.


July 27, 2013

Maida Cake

Ingredients:
Maida - 250 gm
Ghee - 250 gm
Sugar - 350 gm
Cardamom Powder - 1/2 tsp
Cashew nuts - 10
Kishmish - 1 tbsp
Almonds - 10

Method:

  • Heat 1 tbsp of ghee and fry cashew nuts and kishmish till golden. Remove and keep aside.
  • In the same pan, add maida and fry till the aroma comes.
  • Blanch almonds, remove the skin and slice them.
  • In another vessel, put sugar and 1 cup of water and bring it to boil. Cook till sugar syrup is one string consistency then add maida slowly. Mix well without lumps. Add ghee.
  • Stir continuously till it becomes thick and leaves the sides.
  • Add dry fruits and cardamom powder. Mix well and remove from fire.
  • Transfer to greased plate.
  • Cool and cut into pieces.

Kharjura Pakam

Ingredients:
Dry dates - 250 gms
Sugar - 200 gm
Cashew nuts - 200 gm
Kishmish - 10 gm
cardamom Powder - 1/2 tsp
Milk - 1 litre
Ghee - 4 tbsp

Method:

  • Dry the dates directly to the sun for 1-2 hours. Remove the seeds and powder the dates.
  • Fry cashew nuts and kishmish in ghee till golden.
  • In a vessel, boil the milk. When bubbles starts add sugar and date powder. Mix well and cook in low flame till it becomes thick like halwa.
  • Add cashew nuts, kishmish and cardamom powder. Mix well.
  • Transfer this to greased plate.
  • Cool and cut into pieces.

Kanda Garelu (Elephant Yam Vada)

Ingredients:
Yam - 250 gms
Rice Flour 
Onions - 4
Green Chillies - 10-12
Coriander leaves - small bunch (chopped)
Curry leaves -  few
Salt to taste
Oil for frying

Method:

  • Peel and cut yam into small pieces. Wash the pieces in water.
  • Grind yam pieces, green chillies and salt to make thick batter like Garelu Pindi.
  • Add rice flour (2:1 ratio i.e., yam paste: rice flour), chopped onions, coriander leaves and curry leaves. Mix well.
  • Heat oil in kadai, take lemon size ball and press it like vada, make hole in the middle and drop them in hot oil. Fry till golden brown.
  • Serve hot with chutney.

Ragi Pindi Upma

Ingredients:
Ragi Flour -  250 gm
Butter Milk
Salt to taste
Onions - 3
Green Chillies - 10 -12
Oil - 4 tbsp
Urad dal - 1 tsp
Mustard seeds - 1/2 tsp
Curry leaves - few

Method:

  • Mix ragi flour,butter milk and salt to make hard dough.
  • Grease round plate and press the dough evenly to the plate.Steam cook the plate for 15 minutes.
  • Cool and crush it to make powder.
  • Finely chop onions and green chillies.
  • Heat oil in kadai, add urad dal, mustard seeds and curry leaves. Fry till mustard crackles.
  • Add chopped onions and green chillies and Fry till onions are soft.
  • Add ragi powder and mix well.
  • Stir for 2-3 minutes then remove.
  • Serve.

Spinach and Vegetables Fry

Ingredients:
Spinach - 2 cup (chopped)
Onion - 1
Green Chillies - 4
Brinjals - 4
Carrot - 1 cup (chopped)
French Beans - 1 cup (chopped)
Coriander leaves - 1 tbsp (chopped)
Turmeric - 1/4 tsp
Red chilli powder - 1 tsp
Coriander powder - 1 tsp
Gasrlic - 2 tsp (chopped)
Salt to taste
Mustard & Cumin seeds - 1/2 tsp
Channa dal - 1/2 tsp
Curry leaves - few
Oil- 1 tbsp

Method:





  • Boil carrot and beans till half tender. Drain the water and keep aside.
  • Heat oil in kadai, add channa dal, cumin and mustard seeds and curry leaves. Fry till mustard crackles.
  • Add chopped onion, green chillies and garlic. Saute till onions are transparent.
  • Add brinjal pieces, turmeric and little salt. Saute for one minute.
  • Add chopped spinach, carrot and bean pieces.
  • Add salt, turmeric, red chilli powder and coriander powder.
  • Close the lid and cook in low flame till vegetables are tender.
  • Open the lid and fry till they are little dry.
  • Lastly add coriander leaves.
  • Serve with rice or roti.

Aarati Doota Perugu Pachadi (Banana Stem Chutnety)

Ingredients:
Banana Stem - 8"
Green Chillies - 8-10
Fresh Coconut - 1/2 cup  (grated)
Roasted Channa dal - 2 tbsp
Coriander leaves - 1/4 cup (chopped)
Salt to taste
Turmeric - 1/4 tsp
Curd - 2 cups
Butter Milk - 1 cup

For Talimpu:
Oil - 1 tsp
Mustard seeds - 1/4 tsp
Channa dal - 1/2 tsp
Cumin Seeds - 1/4 tsp
Red Chilli - 1 (broken)
Curry leaves - few

Method:

  • Cut banana stem into round slices. While cutting remove the fiber with fingers.
  • Then cut the round slices into very thin pieces, soak them in buttermilk for 30 minutes.
  • Drain the butter milk completely and keep the pieces aside.
  • Grind green chillies, coconut, roasted channa dal, salt and turmeric,coriander leaves to fine thick paste.
  • Now in mixing bowl, add curd, banana stem pieces and ground paste. Mix well.
  • Heat oil in pan, add all talimpu ingredients and fry till mustard crackles.
  • Pour this over chutney.
  • Serve with rice.



July 24, 2013

Aloo Poha

Ingredients:
Poha - 1 cup
Potato pieces - 1 cup (boiled)
Green chillies - 3-4
Mustard seeds - 1/2 tsp
Curry leaves - few
Salt to taste
Oil - 2 tbsp
Lemon juice

Method:

  • Soak poha in water. Wash and drain the water completely.
  • Heat oil in kadai, add mustard seeds, curry leaves. Fry till mustard crackles.
  • Add finely chopped green chillies and saute.
  • Add potato pieces then 2 minutes later add poha and salt. Mix well.
  • cook for 4-5 minutes. Remove and add lemon juice.
  • Serve hot.

Upma with leftover Idli's

Ingredients:
Idli's - 8
Ginger -  small piece
Green chillies -3-4
Onion - 1
Lemon - 1
Salt to taste
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Channa dal - 1 tsp
Curry leaves - few
Red chilli - 1
Oil - 2 tbsp

Method:

  • Finely chop green chillies and ginger. Thinly slice onion. Lightly crush the idlis with hands.
  • Heat oil in kadai, add channa dal, urad dal, red chilli, mustard seeds and curry leaves. Fry till mustard crackles.
  • Add chopped ginger, chillies and onions. Fry till onions are transparent.
  • Add idli pieces and salt. Mix well and fry in low flame for 5 minutes.
  • Remove from fire and add lemon juice. Mix well.
  • Serve hot.


Mango and Raisin Chutney

Ingredients:
Mango pieces - 4 cups
Raisins - 1 cup
Cloves - 6
Cardamom - 6
Cinnamon -  1 piece
Ginger - 1 tbsp (chopped)
Garlic - 1 tbsp (chopped)
Chilli powder -  2 tbsp
Salt to taste
Mace powder - 1 tsp
Cumin seeds - 1 tsp
Sugar - 4 cups
Vinegar - 1/4 cup

Method:

  • Mix all the ingredients except raisins and vinegar and put in a copper pan.
  • Keep on low flame and let it cook until thick. Stir frequently then add raisins and vinegar.
  • Cook for another 5 minutes.
  • Bottle when hot.


Semolina Naan

Ingredients:
Semolina - 2 cups
Sour Curd - 3/4 cup
Butter - 1/4 cup
Onions - 3
Garlic pod - 1
Green Chillies - 4
Salt to taste
Oil for frying

Method:-

  • Soak semolina in curd for overnight. 
  • Chop onions and green chillies finely. Grind garlic to make paste.
  • Now mix all the ingredients to form a soft dough.
  • Divide into equal portions and with the help of a little oil on your hands, flatten and press them evenly.
  • Cook on a flat greased pan till brown.
  • Alternatively arrange on a greased baking tray and bake in an oven for 20 minutes.






Achaari Potatoes

Ingredients:
Potatoes - 250 gm
Cumin seeds - 1/4 tsp
Fenugreek Seeds - 1/4 tsp
Aniseed powder - 1/2 tsp
Coriander powder - 1/2 tsp
Dry mango powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Chilli powder  -1 tsp
Green Chillies - 3-4
Salt to taste
Black salt - 1/4 tsp
Garam Masala - 1/4 tsp
Coriander leaves - small bunch (chopped)
Mango pickle masala
Oil - 2 tbsp

Method:

  • Wash and peel potatoes. Cut them into small pieces and keep aside in cold water.
  • Heat oil in pressure cooker, add cumin seeds, fenugreek seeds and green chillies and fry.
  • Add all other spices and 1 cup of water.
  • Cook till oil leaves the sides.
  • Add potato pieces and mix well.
  • Close the lid and cook for one whistle.
  • Once cooled open the lid and add mango pickle masala and coriander leaves. Mix well.
  • Serve with rice or paranthas.

July 23, 2013

Spicy Apple Cake

Ingredients:
Flour  - 1 cup
Apple - 2 cups (grated)
Lemon rind of one
Lemon juice of one
Sugar - 1/4 cup
Salt -  a pinch
Egg - 1
Baking soda- 1 tsp
Cinnamon powder - 3/4 tsp
Cloves - 2-3 crushed
Nutmeg powder - 1/2 tsp
Vanilla essence - 1/2 tsp
Oil - 2 tbsp

Method:

  • Sift flour with baking soda, salt and spices.
  • Beat egg with sugar and oil, stir flour mixture.
  • Add grated apple, lemon rind and juice. Blend well.
  • Bake at 350 degrees for 30 minutes or till firm and golden.


Moong Dal Halwa

Ingredients:
Moong Dal - 200 gm
Sugar - 250 gms
Ghee - 400 gms
Mixed dry fruits - 1 cup
Water - 350 gm
Cardamom powder - 1 tsp

Method:

  • Soak dal in water for 2-3 hours. Drain the water and grind it to a fine paste.
  • Heat ghee in a heavy bottomed pan and fry moong dal paste on a low flame.
  • Keep stirring till it is well roasted and starts giving aroma.
  • Meanwhile, boil water, add sugar and stir till it dissolves.
  • Pour sugar syrup into dal paste and stir well till water evaporates and halwa is thick.
  • Add dry fruits and cardamom powder. mix well.
  • Serve hot.

Green lentil Sprouts and Oats Dosa

Ingredients:
Urad dal – 1 Cup
Raw rice – 1 cup
Parboiled rice – 2 cups
Green moong lentils – 1 cup (sprouted)
Oatmeal – 1 cup
Ginger – small piece (chopped)
Green Chilli – 5-6 (chopped)
Salt to taste
Oil

Method:
  • Wash together urad dal, rice and parboiled rice. Soak for 2-3 hours. Grind to a smooth batter, adding water for a pouring consistency.
  • Set aside the batter for 3-4 hours to ferment.
  • Grind green sprouts, oatmeal, ginger and green chilli to a smooth paste.
  • Add to the fermented dosa batter.
  • Add salt and enough water to get a smooth flowing consistency.
  • Heat a non stick dosa pan and smear with a few drops of oil.
  • Pour a ladleful of batter in the center and spread thinly and cook till golden.
  • Remove and serve hot with chutney and sambar.

July 22, 2013

Coconut Til Pitha (Coconut Sesame seed Pancake)

Ingredients:
Rice Flour - 1 cup
Maida - 1/2 cup
Fresh Coconut - 1 cup (grated)
Roasted sesame seeds - 1/2 cup
Milk - 1 cup
Sugar - 1 cup
Butter - 2 tbsp
Oil for frying

Method:

  • Mix milk, maida and rice flour. Add sufficient water to make medium consistency batter.
  • Mix sugar, grated coconut and sesame seeds. Keep aside.
  • Heat a non stick dosa pan and grease with oil.
  • Pour a ladleful of batter an make a round thin pitha.
  • Cook lightly on both sides.
  • Keep 2 tbsp of coconut mixture on one half and fold another half over it and pour a little butter over it.
  • Serve hot.



KARKARIAS

Ingredients:
Milk - 1 cup
Semolina - 2 tbsp
Corn Flour - 2 tbsp
Sugar - 3 tbsp
Butter -1 tbsp
Almonds - 1 tbsp (chopped)
Cashew nuts - 1 tbsp (chopped)
Kishmish - 1 tsp
Nutmeg powder - a pinch
Ghee or oil for frying

Method:

  • Roast semolina and corn flour slightly. Mix semolina, corn flour, sugar and milk. Bring to a boil. Cook on low heat till thick.
  • Add butter and cook for another 2 -3 minutes.
  • Add nutmeg and dry fruits. Let it cool.
  • Take lemon size ball of mixture. Flatten it.
  • Keep a piece of cashew nut inside and press. Prepare all karkarias like this.
  • Deep fry these karkarias till golden brown.
  • Cool and serve.

Curried Chicken Sandwiches

Ingredients:
Buttered Toast - 8 slices (trim crusts)
Cooked Chicken cubes - 3 cups
Salad dressing - 1 1/2 cup
Celery - 1/2 cup (finely chopped)
Green onions with tops - 1/2 cup (sliced)
Curry powder - 1 1/2 tsp
Slat - 1 tsp
Pepper

Method:

  • Arrange toast on baking sheet.
  • Cover with chicken, sprinkle with salt and pepper.
  • Cut each sandwich in half diagonally.
  • Mix remaining ingredients , spread over chicken to edges of toast.
  • Bake at 375 for 15 minutes.


Tomatoes with Mixed Dal

Ingredients:
Arhar Dal - 50 gms
Moong Dal - 50 gms
Masoor dal - 50 gms
Onions - 2
Green Chillies - 5-6
Tomatoes - 100 gms
Garlic Pod - 1
Red chilli powder - 2 tsp
Salt to taste
Turmeric - 1/2 tsp
Coriander powder - 2 tsp
Cumin Seeds - 1/2 tsp
Coriander leaves - Small bunch (chopped)
Oil - 2 tsp

For Talimpu:
Ghee - 2 tsp
Mustard seeds - 1/4 tsp
Cumin Seeds - 1/4 tsp
Fenugreek Seeds - 1/4 tsp
Broken red chilli -1
Curry leaves - few



Method:

  • Wash and soak dals for 15 minutes. Pressure cook the dals with sufficient water till tender and soft.
  • Heat 2 tsp of oil in kadai, add cumin seeds and fry till it splutters.
  • Add chopped onion, garlic and green chillies. Saute till onions are transparent. 
  • Add chopped tomatoes, salt, turmeric, chilli powder and coriander powder. Add 1/2 cup of water and cook till tomatoes are soft and tender.
  • Add mashed dal and mix well.
  • Add 2 cups of water and chopped coriander leaves.
  • Cook for 5 minutes or until dal becomes little thick.
  • Remove from fire.
  • Heat ghee in a pan, add all talimpu ingredients and fry till mustard crackles.
  • Pour this over dal.
  • Serve with rice or chapati.

July 21, 2013

Beetroot - Carrot Fry

Ingredients:
Beetroot - 250 gms
Carrot - 150 gms
Onion - 1
Green Chillies - 4-5
Ginger garlic paste - 1 tsp
Salt to taste
Pepper  powder -1/2 tsp
Turmeric  powder - 1/4 tsp
Cumin seeds - 1/4 tsp
Mustard seeds - 1/4 tsp
Channa dal - 1/2 tsp
Curry leaves - few
Oil - 2 tbsp
Coriander leaves - 1 tbsp (chopped)

Method:

  • Peel and cut carrot and beetroot into small pieces. Finely chop onions and green chillies.
  • Heat oil in kadai, add channa dal, cumin and mustard seeds, curry leaves. Fry till mustard crackles.
  • Add onions, green chillies and ginger garlic paste and saute for one minute.
  • Add beetroot and carrot pieces and cook in low flame till they are tender.
  • Add salt, pepper and turmeric and fry till they are soft.
  • Lastly add coriander leaves and mix well.
  • Serve with rice or roti.

July 20, 2013

Khoya Pudding

Ingredients:
Bread pieces – 2 cups
Milk – 2 cups
Sugar – ¾ cup
Butter – 1 tbsp
Khoya – 250 gm
Chopped mixed nuts – ½ cup
Vanilla essence - few drops

Method:
·         Heat the butter, add bread pieces and fry for 2-3 minutes.
·         Add milk and cook for another 5 minutes.
·         Now add sugar and khoya, lower the heat, and simmer till thickens.
·         Remove from fire and transfer to greased dish after adding vanilla essence.
·         Sprinkle nuts on top and bake for 30 minutes.

·         This can be served hot but tastes as delicious if chilled.

Oatmeal Drop Cookies

Ingredients:
Rolled oats – 2 cups
All purpose flour – 1 ¾ cup
Sugar – 1 ¼ cup
Shortening – ½ cup
Eggs – 2
Molasses – 1/3 cup
Baking soda – 1 tsp
Salt – 1 tsp
Cinnamon powder – 1 tsp
Raisins – 1 cup
Chopped nuts – ½ cup

Method:

  • ·         Heat oven to 400 D. mix shortening, sugar, eggs, and molasses thoroughly.
  • ·         Sieve flour, soda and salt together twice.
  • ·         Stir dry ingredients together and blend in.
  • ·         Stir in oats, nuts and raisins.
  • ·         Drop batter by rounded teaspoonfuls about 2” apart on lightly greased baking sheet.
  • ·         Bake for 8 to 10 minutes or until lightly browned.

July 17, 2013

Kandi Attu (Arhar dal Dosa)

Ingredients:
Arhar dal - 500 gm
Red Chillies - 6
Ginger - small piece
Cumin seeds - 1/2 tsp
garlic cloves - 2
Salt to taste
Turmeric - 1/4 tsp
Curry leaves  - few
Coriander leaves - 2 tbsp (chopped)
Oil

Method:

  • Soak arhar dal for 4 hours. Wash and grind dal, ginger, cloves, salt, turmeric, cumin seeds and red chillies. Add sufficient water to make medium thick batter.
  • Add chopped coriander leaves and curry leaves.
  • Heat the pan, Pour 2 ladle fulls of batter to make thick dosa. Apply oil and cook both sides until red colour.
  • Serve hot with chutney.


Cold Lemon Tea

Ingredients:
Lemon - 1
Tea leaves - 2-3 tsp
Water - 250 ml
Sugar as per taste
Crushed ice

Method:

  • Boil the water and tea leaves and close with lid after removing from heat.
  • When a strong brew is obtained, strain it and squeeze the juice of a lemon into it after removing the seeds.
  • Then, add the required sugar and mix well.
  • Drop some crushed ice and serve the tea without milk.
  • It is good for headache and fever.

Corn onToast

Ingredients:
Corn cobs - 3 (tender and milky)
Butter - 2 tbsp
Water - 2 cups
Corn flour - 1/2 tbsp
Milk - 1 cup
Green Chillies- 3 (chopped)
Salt to taste
Bread slices - 8

Method:

  • Grate the corn off the cobs.
  • Cook it soft in butter and water in pressure cooker. Mix cornflour in the milk and add to the corn.
  • Heep stirring till it gets thick.Remove.
  • Add green chillies and salt. Mix well.
  • Spread corn on toast ad put in the oven so as to serve piping hot or grilled.
  • Serve.

Non Veg Bisi Bela Bhat

Ingredients:
Rice - 400 gm
Arhar Daal - 50 gm
Broad beans - 50 gm
Green Peas - 50 gm
Carrots - 100 gm
French Beans - 50 gm
Onion - 1
Boneless Mutton - 200 gm
Tamarind - 40 gm
Ghee/Oil - 3 tbsp
Red chillies - 4
Cloves - 4
Cardamoms - 4
Cinnamon, Pepper and cumin Powder - 2 tsp
Salt to taste

Method:

  • Soak tamarind in hot water for 15 minutes then extract juice.
  • Cut and parboil all vegetables.
  • Boil mutton pieces till tender.
  • Cook rice and dal separately till done.
  • Heat ghee in a vessel, add cardamom, cloves, red chillies. Fry.
  • Add chopped onions, cinnamon powder and fry.
  • Add vegetables and mutton pieces, salt. Stir and cook for 2 minutes then add rice and dal.
  • Stir for 5 minutes on slow fire.
  • Add tamarind juice, close the lid and cook.
  • Remove from fire and keep covered for 10 minutes then open and serve hot.



Walnut Chutney

Ingredients:
Walnuts - 50 gm
Red chilli powder - 1/2 tsp
Salt - 1/4 tsp
Curd - 4 tbsp

Method:

  • Grind walnuts, salt and chilli powder to make fine powder.
  • Add curd and blend once.
  • Serve.

July 16, 2013

Mushroom Stew

Ingredients:
Mushrooms - 250 gms (boiled)
Coconut milk - 2 cups
Green chillies - 4
Ginger - 1 tbsp (grated)
Capsicum - 1
Carrot - 1
Salt to taste
Oil - 2 tbsp

Method:

  • heat oil in a pan, add chopped ginger and green chillies and stir fry.
  • Add boiled and chopped mushrooms and fry for some time.
  • Add 1 cup of water and salt and cook for 7-8 minutes.
  • Add chopped capsicum and carrot.
  • Now stir in coconut milk and cook for another 10 minutes.
  • Remove and serve hot with rice.

Macaroni Salad

Ingredients:
Macaroni - 1 Cup (boiled)
Cabbage - 1/4 Cup (Shredded)
Tomato Ketchup - 2 tbsp
Salt to taste
Red chilli powder - 1/4 tsp
Vinegar - 1/2 tsp
Sugar - 1 tsp
Coriander leaves - 2 tsp (chopped)

Method:

  • In a bowl, mix all the ingredients with macaroni. Toss well.
  • Serve cold.

Dahi Bhallas

Ingredients:
Bread - 8 slices
Curd - 300 gm
Cream - 1 tbsp
Sugar - 1 tbsp
Salt - 1/4 tsp

For the filling:
Potatoes - 2 (boiled)
Fresh Coconut - 2 tbsp (grated)
Cashew nuts - 1 tbsp(chopped)
Kishmish - 8-10
Salt and pepper to taste

For Garnishing:
Cumin Powder - 1/2 tsp
Red chilli powder -  a pinch
Coriander leaves - 1/2 bunch (chopped)

Method:

  • Tie the curd in a cloth to drain the excess water. Then beat the curd with cream, sugar and salt.
  • To prepare the filling mash the potatoes coarsely and mix with grated coconut, kishmish, cashew nuts, salt and pepper.
  • Soak the bread pieces in water and squeeze gently. 
  • Take a piece of squeezed bread, place the filling mixture in the center and roll it up.Shape them round or cylindrical shape. Prepare all the bhallas like this.
  • Arrange them in flat plate and pour the beaten curd over them.
  • Garnish with cumin powder, chilli powder and coriander leaves.
  • Serve immediately with tamarind chutney.

July 15, 2013

Sonti Charu (Dry Ginger Rasam)

Ingredients:
Tamarind - lemon size
Red chillies - 4
Urad dal - 1 tsp
Pepper - 1 tsp
Dry ginger - 2 pieces
Coriander seeds - 1 tbsp
Salt to taste
Turmeric - 1/4 tsp

For Talimpu:
Oil/Ghee - 2 tsp
Asafoetida -  a pinch
Mustard seeds  -1/4 tsp
Curry leaves - few

Method:

  • Soak tamarind in hot water and extract juice completely.
  • Dry roast red chillies, urad dal, pepper, coriander and dry ginger. Cool and grind to make powder.
  • Now mix tamarind juice, spice powder, salt, turmeric and sufficient water.Bring it to boil.
  • Cook for 10-12 minutes.
  • Heat oil in pan, add mustard seeds, asafoetida  and curry leaves. fry till mustard crackles then pour over rasam.
  • Serve hot with steamed rice.
  • This rasam is  gives relief to body pains.
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