August 31, 2013

Semya Dosa

Ingredients:
Curd - 1 cup
Roasted semya - 1/2 cup
Rice flour - 1/2 cup
Green chillies - 2 (chopped)
Curry leaves - few (chopped)
Coriander leaves - 1 tbsp (chopped)
Salt to taste
Oil

For Garnishing:
Grated carrot - 1/2 cup
Onion - 1 (finely chopped)

Method:

  • Mix all the ingredients in a mixing bowl. Add 1/2 cup of water and keep aside for 30 minutes.
  • Heat the pan, pour ladleful of batter and spread it like dosa. 
  • Sprinkle grated carrot and chopped onion and pour little oil round the dosa. 
  • Fry both sides and serve hot with chutney.

AKKI VADA

Ingredients:
Rice - 500 gm
Urad dal - 125 gm
Cumin seeds - 1 tsp
Green chillies - 4 (chopped)
Coriander leaves -  small bunch (chopped)
Salt to taste
Oil for frying

Method:

  • Clean and wash the rice thoroughly. Dry in the sun and powder it.
  • Soak urad dal for 2-3 hours then drain the water and grind it to make  a smooth and thick paste.
  • Mix dal paste with rice powder and other ingredients. Mix well
  • Make round vada on a wet cloth and deeply fry in oil till they float to a surface
  • Drain oil from it thoroughly and serve hot with chutney.

Chicken in Hot Garlic Sauce

Ingredients:
Boneless chicken - 1 cup
Garlic - 1 tsp (chopped)
Salt to taste
Ajinomoto-  a pinch
Soya sauce - 1/2 tsp
Chilli sauce - 1 tsp
Tomato sauce - 1/2 tsp
Green chillies - 1/2 tsp (chopped)
Oil - 2 tsp
Corn flour water as required
Water - 1 cup

Method:

  • Take oil in a pan add chilli and garlic and fry for one minute. 
  • Then add chicken and sauces, fry well then add water and cook till chicken pieces are tender. 
  • Thicken the sauce with cornflour  mixture and salt, ajinomoto .
  • Cook till the sauce thickens.



Cold Coffee with Ice Cream

Ingredients:
Cold milk - 2 cups
Instant coffee powder - 1/2 tsp
Sugar - 2 tsp
Vanilla Ice cream - 1 scoop
Cocoa powder -  a pinch

Method:

  • Blend milk, coffee powder and sugar together till sugar melts.
  • Serve in tall glass garnished with cocoa powder along with a scoop of ice cream.

VEGETABLE RAITA

Ingredients:
Thick fresh curd - 2 cups
Carrot - 1 cup (grated)
Raw papaya - 1/2 cup (grated)
Radish - 1/2 cup (grated)
Chaat masala - 1 tsp
Salt to taste
Chilli powder 1/2 tsp
Pepper - 1/2 tsp
Black salt - 1/2 tsp
Green chilli - 1 (diced)
Coriander leaves - 1 tbsp (chopped)

Method:


  • Whip the curd till smooth.
  • Mix rest of the ingredients to the curd and mix well.
  • Serve immediately otherwise the raita will turn watery due to raw vegetables.

Paneer Stuffed Buns

Ingredients:
Paneer - 150 gm
Red capsicum - 1
Green capsicum - 1
Basil leaves - few
Annar dhana powder - 1 tsp
Cumin powder - 1 tsp
Red chilli powder - 1 tsp
Salt to taste
Unsweetened buns - 4
Oil - 4 tbsp

Method:

  • Cut the capsicums into tiny pieces. Crumble the paneer.
  • Cut a very thin layer from the top of each bun.Scoop out the buns with a knife so that the filling can be stuffed into it.
  • Heat 2 tbsp of oil in a pan and saute the capsicums for one minute. Add the paneer and spices and cook over low flame for 3-4 minutes, stirring occasionally.  Lastly add basil leaves.
  • Fill this filling in buns and cover with the thin slice and rub bun with oil
  • Preheat an oven and heat the buns till they are little crisp.
  • Serve hot.



Vegetable Quiche

Ingredients:

For Pastry:
Refined flour  - 2 cups
Milk - 4 tbsp
Butter - 4 tbsp (melted)
Oil - 4 tbsp
Salt to taste

Filling:
Corn nibblets - 6 tbsp
Button mushrooms - 5-6 (finely sliced)
Cauliflower florets - 1 cup (finely chopped)
Potato - 1 (boiled, peeled and mashed)
Leeks - 2-3 tbsp (chopped) 
Celery stalks - 3 tbsp (chopped)
Bread Crumbs - 4 tbsp
Butter - 1 tbsp
Pepper - 1/4 tsp
Salt to taste

White Sauce:
Milk - 1/2 cup
Refined flour - 1 tbsp
Butter - 1 tbsp
Salt -  a pinch

Garnishing:
Grated cheddar cheese  - 6 tbsp

Method:

  • Combine all the pastry ingredients to form a soft dough. Roll the dough into a flat round of approx 1" diameter and prick all over with a fork.
  • Line a suitable pie shell with this
  • Heat butter for white sauce then slowly add refined flour and saute it. Add milk slowly ans stir without lumps. Remove and cool 
  • Combine all the filling ingredients  and mix in sauce.
  • Pack the pie shell with the filling. Sprinkle cheddar cheese on top.
  • Bake in preheated oven till done at low heat.


Lemon Butter

Ingredients:
Lemon juice - 2 tbsp
Egg yolks - 2
Unsalted butter - 100 gm
Salt - 1/4 tsp

Method:

  • Place egg yolks, salt and lemon juice in a bowl. Beat lightly, then cook, uncovered, for 15 seconds.
  • Beat well and cook for a further 10 -15 seconds.
  • Continue beating until the mixture begins to thicken. If it shows signs of scrambling beat in 1 tsp of cold water.
  • Beat in one tsp butter until it is completely blended 
  • Beat in the remaining butter until all the butter has been absorbed.
  • Refrigerate till set.
  • Serve with boiled vegetables.

August 30, 2013

Potato cups with Cheese Herbs

Ingredients:
Potatoes - 8 (medium)
Home made cheese - 100 gm
Mint, basil and coriander leaves - 2 tsp (chopped finely)
Freshly ground pepper - 1 tsp
Green chilli - 1 (chopped)
Cinnamon -  nutmeg powder - 1/4 tsp
Salt to taste
Butter - 4 tbsp

For Garnishing:
Mint leaves
Tomato dice
Spring onion

Method:

  • Scrub the skins of potatoes to remove dirt and prick with a fork.
  • Place potato in oven (180 C) for 1 hour until tender.
  • When potatoes are cool enough to handle, cut into half and scoop out the pulp, leaving 1/2" thick shell.
  • Now potato cups are ready. Smear the butter inside and outside liberally.
  • Mix all the filling ingredients, potato pulp and spices and mix well.
  • Stuff this into potato cups and place in oven for 10 - 15 minutes.
  • Serve.

August 29, 2013

Egg Malai Masala

Ingredients:
Eggs - 6
Onions - 2
Ginger - small piece
Green chillies - 4
Turmeric - 1/2 tsp
Chilli powder - 1 tsp
Salt to taste
Coriander leaves - 1 tbsp (chopped)
Garam masala- 1/2 tsp
Milk - 250 ml
Ghee - 2 tbsp
Cream/ Malai - 4 tsp

Method:

  • Boil the eggs and peel the shelves..
  • Grind onions, green chillies and ginger together to make paste.
  • Heat the ghee in a saucepan and fry this masala paste for one minute.
  • Put the eggs without breaking them and fry till the onion turns pale brown.
  • Add the malai, milk and salt.
  • When the milk starts to boil add the finely chopped coriander.
  • Simmer on low heat till the gravy thickens.
  • Now cut the eggs into halves with a sharp knife,if the desired ,and sprinkle with the powdered garam masala.
  • Serve with parathas or tandoori roti.




Green Chutney Pulao

Ingredients:
Rice - 1 cup
Mint leaves - 1/2 cup
Coriander leaves - 1/2 cup
Green chillies - 3
Garlic cloves - 4
Cloves - 3-4
Peanuts - 2 tsp (roasted and peeled)
Roasted cumin seeds - 1/2 tsp
Green peas - 50 gm
Spring onions - 3
Grated coconut - 1/2 cup
Coconut water - 2 cups
Lemon juice of half
Pepper - 1/2 tsp
Salt to taste
Butter - 2 tbsp

Method:

  • Wash coriander leaves, mint leaves and green chillies. Peel garlic and cut spring onions and green chillies into pieces.
  • Add peanuts, salt, cumin seeds, pepper, coconut and lemon juice.
  • Grind all the ingredients to make paste by adding little water and keep aside.
  • Heat butter in a pan, add finely chopped onions, green peas and cloves and fry for 5 minutes.
  • Add rice, salt and chutney paste.  Mix well and fry for 2 minutes.
  • Then add coconut water and close the lid. Cook till rice is done.
  • Serve hot with curd or curry.


                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                         


Mango Curd Cooler

Ingredients:
Mango pulp - 1 cup
Curd - 2 cups
Fresh cream - 1/4 cup
Sugar - 1/2 cup
Crushed ice
Rose petals - few

Method:

  • Beat curd with beater till smooth. Add sugar and mango pulp and mix well.
  • Before serving add crushed ice and fresh cream and blend again.
  • Serve cooled with decorated rose petals.

August 28, 2013

Corn Spinach Puris

Ingredients:
Grated corn - 1 cup
Spinach - 250 gm
Maida - 1 cup
Wheat flour - 1 cup
Oil- 2 tbsp
Salt to taste
Oil for frying

Method:

  • Boil the spinach till tender. Drain the water and chop them to fine pieces
  • In a mixing bowl, mix all the ingredients to make stiff dough. Knead well.
  • Divide the dough into small balls and press them as puris with rolling pin.
  • Deep fry them till golden and serve hot with any curry.

Potato Cheese Soup

Ingredients:
Potatoes - 2 (medium)
Onion - 1 tbsp (chopped)
Cheese - 1 cup (grated)
Milk - 2 cups
Water - 1 1/2 cup
Flour - 1 tbsp
Salt - 1 tsp
Pepper  - 1/4 tsp
Coriander leaves - 1 tbsp
Fried bread croutons - 8-10

Method:

  • Peel potatoes and cut them into pieces. Boil them with onions till soft and tender. Mash them.
  • Take half cup of milk and mix flour to it.
  • Then add the remaining milk to the potato paste.
  • Take a pan, add potato mixture, water,  and flour mix in milk. Bring it to boil till bubbles come.
  • Add salt and pepper  and cheese.
  • Lastly add coriander leaves.
  • Serve hot with garnished bread croutons.

Ridge gourd with Chick peas

Ingredients:
Ridge gourd - 250 gm
Chick peas - 150 gm
Capsicums - 2
Fresh coconut - 2 tbsp
Nutmeg powder - 1/4 tsp
Red chilli powder - 1 1/2  tsp
Turmeric - 1/2 tsp
Salt to taste
Green chillies - 4-5
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Curry leaves -  few
Oil - 3 tbsp
Lemon juice - 1 tbsp
Coriander leaves - 1 tbsp (chopped)

Method:

  • Soak the chick peas overnight. Boil them in salt water till tender. Drain the water and keep aside.
  • Peel and cut ridge gourd into small pieces.
  • Cut the capsicum into slices.
  • Heat oil in kadai, add mustard seeds, cumin seeds and curry leaves. Fry till mustard crackles.
  • Add capsicum, gourd pieces and chillies. Fry them till they are half tender.
  • Add spices and cook for 2 minutes.
  • Add boiled peas, coconut and water. Cook in low flame till the gravy is thick.
  • Lastly add coriander leaves then remove from fire.
  • Now add lemon juice and mix well.
  • Serve with rice or roti.




Garlic Pickle (Vellulli Avakaya)

Ingredients:
Garlic - 1 kg
Chilli powder - 250 gm
Salt - 250 gm
Tamarind - 250 gm
Mustard powder - 50 gm
Fenugreek powder - 50 gm
Sesame Oil - 250 gm
Turmeric - 1 tbsp
Red chilli - 10 (broken)
Channa dal & urad dal - 1 tbsp
Mustard seeds - 1/2 tbsp

Method:

  • Remove the skin from garlic cloves.
  • Heat oil in kadai and fry garlic till little soft. Remove from oil and keep aside.
  • Soak tamarind in little  hot water and extract juice  from it.
  • Heat oil and add red chillies, channa dal, urad dal, mustard seeds. Fry till mustard crackles.
  • Add tamarind juice, salt, turmeric, chilli powder, fenugreek powder and mustard powder.
  • Mix well and add garlic then remove from fire.
  • Cool and transfer to dry jar.

Banana - Straw Berry Yogurt Shake

Ingredients:
Bananas - 2
Straw berries - 10
Low fat yogurt - 1 cup
Honey - 1 tbsp

Method:

  • Blend all the ingredients till smooth
  • Serve.

August 27, 2013

Rolled Oat Marzipan

Ingredients:
Quick cooking rolled oats - 225 gm
Butter - 110 gm
Hot water - 4 tbsp
Castor sugar - 225 gm
Vanilla essence - 2 tsp
Almond essence - 2 tsp

Method:

  • Grind the oats till they are fine like flour.
  • Beat the butter, hot water, sugar and essences together until the sugar has dissolved.
  • Add the rolled oats and work with a wooden spoon until the mixture is cool enough to knead by hand.
  • Decorate it on top of cakes.

Green Peas and Mushroom Curry

Ingredients:
Green peas - 1 cup
Mushroom - 1 cup (chopped)
Ginger  and garlic paste - 1 tsp
Onions - 2 (chopped)
Tomato puree - 1/2 cup
Grated coconut - 2 tbsp
Red chilli powder - 1 tsp
turmeric - 1/2 tsp
Coriander powder - 1 tsp
Salt to taste
Cumin and mustard seeds - 1/2 tsp
Channa dal - 1/2 tsp
Urad dal - 1/2 tsp
Curry leaves - few
Oil - 2 tbsp

Method:

  • Heat oil and add chopped mushrooms. Fry till soft. Remove from fire. Keep aside.
  • Add cumin and mustard seeds, channa dal, urad dal and curry leaves and fry till mustard crackles.
  • Add chopped onions and ginger paste. Fry till onions are soft. Add salt, turmeric, chilli powder and coriander powder. Add little water and cook for 2 minutes.
  • Add tomato puree and coconut, mix well and cook. 
  • Add mushrooms and green peas. Stir.
  • Add 2 cups of water and close the lid. Cook till the curry becomes thick.
  • Serve with rice.


Bhutte Ka Shorba

Ingredients:
Corn kernels - 500 gm
Onions - 100 gm (sliced)
Tomato 1 small (chopped)
Ginger - 1/2 tsp (chopped)
Garlic - 1/2 tsp (chopped)
Coriander leaves - 1/4 cup (chopped)
Cardamom, clove, bay leaf - 1 each
Cumin seeds - 1/2 tsp
Pepper corns - 3
Red chilli powder -  a pinch
Turmeric -  a pinch
Salt to taste
Oil - 30 ml
Mint leaves - 1/2 tsp (chopped)

Method:

  • Heat oil in a kadai, add whole spices and cumin seeds.
  • Add sliced onions and saute till golden brown.
  • Add corn and saute till golden brown.
  • Add chopped ginger and garlic, saute for a while.
  • Add all other ingredients and saute till it releases oil.
  • Add 1200 ml water and cook for 20 - 25 minutes.
  • Puree the soup in a blender and serve hot, garnished with chopped mint.

Baby Potato sweet and sour curry

Ingredients:
Baby potatoes - 250 gms
Onions - 2
Tamarind - lemon size
Green chillies - 2-3
Turmeric - 1/2 tsp
Red chilli powder - 1 tsp
Coriander powder - 1 tsp
Jaggery -  small piece (optional)
Salt to taste
Red chilli - 1
Garlic cloves - 4(crushed)
Fenugreek seeds - 1/2 tsp
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Curry leaves - few
Oil - 2 tbsp
Coriander leaves - 1 tbsp (chopped)

Method:

  • Boil and peel potatoes. Prick the potatoes with fork or needle. Finely chop onions and green chillies.
  • Soak tamarind in hot water for 10 minutes then extract juice from it.
  • Heat oil in kadai, add red chilli, garlic, fenugreek seeds, mustard and cumin seeds, curry leaves. Fry till mustard crackles.
  • Add chopped onion, green chillies and saute till onions are transparent.
  • Add potatoes, salt, turmeric, chilli powder, coriander powder and mix well. Fry for 5 minutes in low flame.
  • Now add tamarind juice and jaggery. Cook till gravy becomes little thick.
  • Lastly add coriander leaves.

Carrot Vada

Ingredients:
Carrots - 100 gm
Grated coconut - 1 tbsp
Green chillies - 2 (minced)
Ginger paste - 1 tsp
Roasted peanuts - 25 gm (coarsely pounded)
Coriander leaves - 1/2 cup (chopped)
Gram flour - 100 gm
Turmeric powder - 1 tsp
Baking soda - 1/2 tsp
Garam masala - 1/2 tsp
Salt and chilli powder to taste
Oil for frying

Method:

  • Peel and grate carrot and mix in the gram flour along with the the rest of the ingredients.
  • Add little water to make stiff dough. Add 4 tbsp of hot oil to the dough and mix in.
  • Make round vadas and deep fry till golden.
  • Serve hot with chutney.

Butter Burfi

Ingredients:
Butter - 1 1/2 kg
Milk  powder - 500 gm
Sugar - 1 kg
Glucose powder - 50 gm
Maida - 50 gm
Ice cream Powder - 1/2 tsp

Method:

  • Mix butter, milk powder and maida well.
  • Boil sugar syrup by adding sufficient water to sugar. Cook till one string consistency.
  • Add butter mixture then ice cream powder and glucose one by one. Mix well and cook till it becomes thick.
  • Transfer to greased plate. Cool and cut into desired shapes.

ATUKULA LADDU (Flattened Rice Laddu)

Ingredients:
Flattened Rice - 250 gm
Jaggery - 250 gm
Fresh coconut - 1/2
Cashew nuts - 20
Kishmish - 20
Milk - 1/2 cup
Cardamom powder - 1 tsp
Ghee - 4 tbsp

Method:

  • Clean and grind flattened rice coarsely in mixer.
  • Grate jaggery and coconut. Add milk to jaggery.
  • Fry cashew nuts and kishmish in ghee.
  • Now mix all the ingredients except cashew nuts. Add remaining ghee and make round balls.
  • Press one cashew nut to each laddu.
  • Serve as sweet dish to Lord Sri krishna.

August 26, 2013

Banana Kababs

Ingredients:
Raw Banana - 4
Channa dal - 125 gm
Cashew nuts - 50 gm
Poppy seeds - 1/2 tsp
Cloves - 2
Cardamom - 2
Onion - 1
Coriander leaves - 1 small bunch
Bread crumbs - 1 cup
Red chilli powder - 2 tsp
Salt to taste
Oil

For the filling:
Thick curd - 3 tbsp
Green chillies - 4 (minced)
Coriander leaves - Handful chopped
Mint leaves - 1 tbsp (chopped)
Salt to taste

Method:

  • Mix together all the filling ingredients.
  • Boil channa dal and peeled banana till tender and dry.
  • Grind to a paste with the rest of the above ingredients except bread crumbs.
  • Put the mixture in a pan and cook in low flame till dry and thick.
  • Cool and divide the banana mixture and filling into equal portions.
  • Make the banana mixture into long kababs around the filling.
  • Roll in bread crumbs and shallow fry to a golden colour.
  • serve hot with chutney.

Murukulu (Chakkidalu)

Ingredients:
Rice flour - 4 cups
Urad flour - 4 tbsp
Sesame seeds - 1 tbsp
Cumin seeds - 1 tbsp
Butter - lemon size
Asafoetida -  a pinch
Salt to taste
Oil for frying


Method:

  • Mix all the ingredients except oil. Add sufficient water to make stiff dough.
  • Heat oil in kadai, put some dough in chakli pressing machine and press it in hot oil.
  • Fry till golden colour. Do the same for remaining dough.
  • Cool and store in airtight container.
  • This is one of the neivedyam to Lord Krishna and evening snack to children.

Chuduva

Ingredients:
Flattened Rice - 250 gm
Channa dal - 100 gm
Peanuts - 100 gm
Cashew nuts - 50 gm
Oil - 250 gm
Curry leaves - few
Salt and chilli powder  to taste

Method:

  • Soak channa dal for 2 hours then drain the water completely. Put them on dry cloth and dry them completely.
  • Heat oil and fry them till crispy. Transfer to paper napkin so it absorbs excess oil.
  • In the same way, fry peanuts and cashew nuts separately.
  • Remove the oil from pan and fry flattened rice and curry leaves few at a time in spoon of oil.
  • Now in a mixing bowl, mix all the ingredients with salt and chilli powder.
  • Cool and store in airtight container.

August 24, 2013

Cheese Omellette

Ingredients:
Eggs - 2
Grated Cheese - 1 tbsp
Green chillies - 2(finely chopped)
Grated Coconut - 1 tbsp
Butter/ Ghee - 1 tbsp

Method:

  • Beat the eggs till frothy and fluffy. 
  • Add grated cheese, chopped green chillies, coconut and salt. Mix well.
  • Heat the griddle, grease it with butter or ghee then pour the egg mixture, cook at simmering.
  • Cook both sides and serve hot.






Namak Para

Ingredients:
Maida - 600 gm
Pepper Powder - 1 tsp
Cumin seeds - 2 tbsp
Salt to taste 
Ghee - 2 tbsp
Oil for frying

Method:

  • Rub in ghee into maida, mix pepper, salt and cumin seeds.
  • Knead the mixture into a stiff dough by adding required quantity of water.
  • Now divide the dough into three equal portions and roll out into  1/2" thickness.
  • Cut into diamond shaped pieces.
  • Heat oil and fry till light brown.


Jaggery Dosa

Ingredients:
Maida - 1 cup
Rice flour - 1/2 cup
Fresh coconut - 1/2 cup (very finely grated)
Cardamom powder - 1 tsp
Jaggery - 1 1/2 cup (finely grated)
Oil 

Method:

  • Soak jaggery in lukewarm water till it gets dissolved then strain.
  • Mix together the rest of the above mentioned ingredients then add the jaggery water to make a thick batter.
  • If the batter is not of required consistency then add a little milk or flour to it.
  • Mix well.
  • Grease the griddle with oil and pour 2 ladle fulls of batter to make little thick dosa.
  • Cook both sides and serve hot. 


Almond and Rose Petals Phirni

Ingredients:
Milk - 1 litre
Rice - 1/2 cup
Sugar - 1 cup
Almonds - 12-15 (blanched and chopped)
Rose water - 1 tbsp
Cardamom powder - 1/2 tsp

For Garnishing:
Almonds - 1 tsp (chopped)
Rose petals - few

Method:

  • Soak the rice for 1 hour then blend in a mixer with little milk to obtain a creamy mixture.
  • Bring the milk to boil, add rice paste when milk starts boiling.
  • Cook in low flame, stir continuously till done.
  • Add sugar and continue to cook on a low flame for 7-8 minutes, stirring all the time.
  • When the mixture looks like thick custard, remove from fire and add rose water, cardamom powder and chopped almonds. Mix well.
  • Pour into individual bowls and allow to set. 
  • Garnish with chopped almonds and rose petals.
  • Serve at room temperature or cold.

August 14, 2013

Mushroom Pulao with Cauliflower 65

Ingredients:
Basmati Rice - 300 gms
Mushrooms - 200 gm
Onion - 1
Tomatoes - 3
Ginger garlic paste - 1 tbsp
Green chillies - 4
Red chilli powder - 1 tsp
Salt to taste
Turmeric - 1/4 tsp
Cardamom - 2
Bay leaves - 2
Cloves - 4
Cinnamon stick - 1"stick
Oil - 3-4 tbsp

For Spice powder:
Peanuts - 1 tbsp
Sesame seeds - 1 tbsp
Coriander seeds - 1 tsp
Cumin seeds- 1/2 tsp

For Cauliflower 65:
Cauliflower Florets - 2 cups
Salt to taste
Red chilli powder - 1/2 tsp
Corn flour - 1 tbsp
Maida - 2 tbsp or more 
Oil for frying

Method:

  • Dry roast the spice powder ingredients, cool and grind to make fine powder. Keep aside.
  • Soak the rice for 15 minutes.
  • Heat oil in a thick bottom vessel, add whole garam masala and fry till it crackles.
  • Add chopped onions, green chillies and ginger garlic paste. Fry till onions are light brown.
  • Add chopped tomatoes and saute for 2 minutes.
  • Add chopped mushrooms, turmeric, salt and chilli powder. Cook till vegetables are soft.
  • Add spice powder and mix well.Add rice and fry for 2 minutes.
  • Add sufficient water and close the lid.
  • In the mean time, par boil the cauliflower florets in salted water. Drain the water completely.
  • Cool and add all other ingredients.
  • Deep fry till golden brown colour and keep aside.
  •  Put this fried cauliflower on top of the rice when it is almost done.
  • Cook till rice is done.
  • Serve hot.








August 10, 2013

Khoya Almond Pudding

Ingredients:
Maida - 200 gm
Butter - 100 gm
Powdered Sugar - 2 tbsp

For the Filling:
Butter - 100 gm
Eggs - 4 (separated)
Sweetened Khoya - 250 gm (ground)
Vanilla essence - 1/2 tsp
Almonds - 500 gm (ground)
Almond essence - 1 tsp

Method:

  • Sift maida and sugar and rub in softened butter. Add ice cold water and knead into a firm dough.
  • Roll out and line a greased pie dish. 
  • Prick with a fork flute the edges. Bake in a moderate oven for 30 minutes.
  • For the filling, beat butter and egg yolks for 5 minutes. Add other ingredients with stiffly beaten egg whites.
  • Mix gently and pour into the pastry shell.
  • Bake for further 20 minutes.

August 08, 2013

Eggless Honey Cake

Ingredients:
Maida - 240 gm
Butter - 110 gm
Dry fruits - 120 gm (chopped)
Milk - 150 ml
Cinnamon powder - 1 tsp
Sugar - 80 gm
Baking soda - 1/4 tsp
Baking powder - 1 tsp
Honey - 3 tbsp

Method:

  • Sieve twice maida, cinnamon powder, baking powder, soda together.
  • Blend butter and sugar till smooth and fluffy.
  • Add maida and milk simultaneously one by one and also add honey and chopped dry fruits.
  • Mix well and pour it to greased tin.
  • Bake in preheated oven for 40-45 minutes or until done.

August 06, 2013

Mutton Haleem

Ingredients:
Mutton - 500 gm
Ginger garlic paste - 1 tbsp
Green chillies - 5-6 (ground)
Curd - 125 gm
Wheat Rawa - 175 gm
Mint leave - 1/4 cup (chopped)
Coriander leaves - 1/2 cup (chopped)
Channa dal - 2 tbsp
Urad dal - 2 tbsp
Salt to taste
Turmeric - 1/4 tsp
Chilli powder as per taste
Lemon juice - 2 tbsp
Shajeera - 1/2 tbsp
Cinnamon - stick
Cloves - 6
Cardamom - 3
Oil

For Garnishing:
Fried onions - 1/2 cup
Fried cashew nuts - 1/4 cup

Method:


  • Marinate mutton with salt, turmeric, chilli powder, green chilli paste, ginger and garlic paste, curd and 2 tbsp of oil.Keep aside for 1 hour.
  • Pressure cook mutton till soft and tender.
  • Open the lid and add mint, coriander leaves, whole garam masala ingredients and lemon juice.
  • Cook for another 5 minutes then separate mutton pieces from gravy. Cool and grind mutton coarsely and keep aside.
  • Pressure cook wheat rawa, urad dal, channa dal with sufficient water. Pressure cook for 5-6 whistles or till soft.Let it cool and grind to make paste.
  • Add all the ground mixtures to the gravy, add salt and masala as required.
  • Add sufficient water and cook till thick consistency reached.
  • Garnish with fried onions and cashew nuts.


August 03, 2013

Tomato Relish

Ingredients:
Tomatoes - 500 gm
Sugar - 250 gm
Onion - 1 (chopped)
Garlic cloves - 4 (chopped)
Red chilli powder - 1 tsp
Roasted cumin seeds - 1/2 tsp
Cinnamon - 1 stick
Ginger -  1" piece (grated)
green Chillies - 2
Salt and pepper to taste

Method:

  • keep tomatoes in boiling water for 10 minutes.
  • Remove from hot water, put it in cold water then remove the skin.
  • In a pan, add all the ingredients including tomatoes. Crush the tomatoes with a wooden spoon.
  • Cook till the water completely absorbed.
  • Cool and serve it on toasted bread.



Buttered Corn

Ingredients:
Corn Cobs - 6
Butter - 2 tbsp
Salt to taste
White pepper - 1 tsp
Lime Juice - 1 tsp
Coriander leaves - 1 tbsp (chopped)
Aniseed - 1 tsp

Method:

  • Remove the leaves from the corn and boil it till it is tender.
  • Take out the corn kernels.
  • Heat butter in a pan. Add aniseed and corn kernels to it.
  • Season with salt and pepper.
  • Mix in chopped coriander leaves and lemon juice.
  • Serve.

Aradyo (Urad dal flour Sweet)

Ingredients:
Urad dal Flour - 500 gm
Wheat flour - 50 gm
Sugar - 350 gm
Ghee - 250 gm
Milk - 500 ml
Almonds - 100 gm
Pistachio - 100 gm
Melon seeds - 50 gm
Cardamom and Nutmeg powder - 1/2 tsp

Method:

  • Grind almonds, pistachio and melon seeds to powder.
  • Place half the ghee in a pan and lightly brown both urad dal and wheat flour.
  • Add milk, sugar and dry fruit powder.
  • Cook till almost thick then add remaining ghee and keep on stirring for 10 more minutes.
  • Lastly add cardamom and nutmeg powder. Mix well.
  • Transfer this to greased plate and press it evenly.
  • Cut into pieces.


August 02, 2013

Menthi Kura Pulusu (Fenugreek Leaves Sour Curry)

Ingredients:
Fenugreek Leaves - 250 gm (without stems)
Onions - 2 (chopped)
Green Chillies -2 (chopped)
Red chilli - 2
Garlic cloves - 6
Tamarind - lemon size
Jaggary -  small piece
Salt to taste
Turmeric - 1/2 tsp
Red chilli powder - 1 tsp
Rice flour - 1 tbsp
Urad dal - 1/2 tsp
Channa dal - 1/2 tsp
Fenugreek seeds - 1/2 tsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Oil - 2 tbsp
Curry leaves - few

Method:

  • Heat oil in pan, add channa dal, urad dal, mustard, cumin and fenugreek seeds, red chillies and curry leaves. Fry till mustard crackles.
  • Add chopped onions,green chillies and saute till onions are transparent.
  • Add chopped fenugreek leaves, salt, turmeric. Cook for 2 minutes.
  • Then add tamarind juice, chilli powder, jaggery and cook for few minutes or till it becomes little thick.
  • Mix rice flour in 1/4 cup of water and pour this over curry.
  • Cook for 2-3 minutes.
  • Serve with rice.


Stuffed Tomato Salad

Ingredients:
Large Firm Tomatoes -  4

For Filling:
Paneer - 200 gm (mashed)
Mayonnaise - 2 tbsp
Spring Onion - 1 (chopped)
Raisins - 50 gm
Walnuts  - 2 tbsp (chopped)
Salt and pepper to taste

Method:

  • Remove the tops from tomatoes, keep aside the top for later covering.
  • Scoop out the seeds and pulp with help of spoon and keep upside down.
  • Mix together all filling material and stuff the mix in tomatoes.
  • Replace the lids and chill thoroughly before serving.
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