October 28, 2014

PAPPU VADA

Ingredients:
Rice - 500 gms
Moong dal - small cup
Salt to taste
Chilli powder - 2 tsp
Sesame seeds - 2 tsp
Butter - 1 tbsp
Oil for frying

Method:

  • Wash and soak the rice for 4 hours then drain the water completely. Now grind it to make fine powder or send it to flour mill for fine powder. Sieve the flour.
  • Mix rice flour, salt, chilli powder, sesame seeds, butter in a bowl.
  • Wash and boil moong dal in water till tender but not soft. Drain the water and keep the water aside.
  • Mix dal with flour then slowly add the hot water (dal cooked water) to make hard dough.
  • Divide the dough into small portions. Take plastic sheet, apply little oil, put the dough ball and press it thinly and evenly. Do the same with remaining dough.
  • Deep fry them till golden. These are crispy and children likes it.
  • Store in airtight container.

               


SWEET POORI

                                                        తీపి పూరి 

కావలిసిన వస్తువులు:
మైదా - 250 గ్రా 
పంచదార - 250 గ్రా 
ఉప్పు - చిటెకెడు 
నెయ్యి - 1 చెంచా 
నూనె 

తయారీ:

  • మైదా పిండిని జల్లించి, ఉప్పు, నెయ్యి  కలిపి సరిపడా నీళ్ళు పోసి పూరి పిండిలా కలిపి పావు గంట పక్కన పెట్టుకోవాలి. తరువాత చిన్న ఉండలు  చేసి పూరి లాగా వత్తుకోవాలి. 
  • ఈ లోపు పంచదారలో కొద్దిగా నీరు పోసి మధ్యస్తంగా పాకం పట్టుకోవాలి. 
  • పూరిలను వేడి నూనెలో వేయించి వెంటనే  పాకంలో వేసి తీసి పక్కన పెట్టుకోవాలి. 
  • చల్లారిన తరువాత డబ్బాలో పెట్టుకోవాలి

FISH MOLEE

Ingredients:
Fish fillets - 600 gms
Onion - 1 (chopped)
Garlic clove - 1 (crushed)
Ginger - 2 tsp (grated)
Coconut  cream - 250 ml
Green chillies - 4 (finely chopped)
Turmeric - 1 tsp
Ghee - 4 tbsp

Method:

  • Heat ghee in a frying pan, saute onion, garlic and ginger until onion is tender.
  • Add turmeric and green chillies, saute for a while.
  • Add coconut cream, bring to boil, cover, reduce heat to low, simmer for 3 minutes.
  • Add fish fillets, cook uncovered until fish is tender, turn fish once during cooking.

PLAIN PULAO

Ingredients:
Basmati rice- 250 gms
Ghee- 5-6 tbsp
Ginger - 2 tbsp (finely shredded)
Red mirchi - 1/2 tsp
Garlic cloves - 8 (finely chopped)
Garam masala - 1/2 tsp
Onion - 2-3 (finely chopped)
Black cumin - 1/2 tsp
Salt - 1 tsp
Coriander leaves - 1 tbsp(chopped)

Method:

  • Clean, wash and soak rice for 30 minutes.
  • Heat ghee, fry finely chopped half of the onions till brown and keep aside for garnishing.
  • Fry the remaining onions and the garlic. Mix salt, red chilli, garam masala, cumin, ginger and the rice, fry them for 5 minutes.
  • Add sufficient water and close the lid. Cook till rice is done and grains are separate.
  • Serve garnished with fried onion and coriander leaves.

October 09, 2014

RATATOUILLE

Ingredients:
Eggplants - 2
Yellow bell pepper - 1 small
Red bell pepper - 1 small
Green bell pepper - 1 small
Zucchini - 1 medium size
Ripe tomatoes - 500 gms
Onion - 1 (chopped)
Garlic cloves - 2-3 (finely chopped)
Dried herbs - 2 tsp
(thyme, parsley and rosemary)
Salt to taste
Olive oil - 5-6 tbsp

Method:

  • Cut eggplants into round thin slices. Sprinkle salt and keep aside. Squeeze the eggplants  to eliminate the bitter juice. 
  • Brush olive oil and put them under a grill till they are light brown. 
  • Cut the grilled eggplants and zucchini into cubes and the bell peppers into thin strips.
  • Heat oilive oil, add the onion and fry till it is light brown.
  • Add the garlic, zucchini and peppers. Cook for about 5-6 minutes.
  • Blanch the tomatoes, takeout the skin, de-seed and chop finely. Add the tomatoes, eggplants and herbs to the pan.
  • Season with salt and pepper and simmer for 10 minutes over low flame till the vegetables are tender and the gravy is thick.
  • This mixed vegetable stew goes well with the rice dishes.



HOW TO MAKE AMCHUR AT HOME


  • Take few raw mangoes, wash, pat dry, peel and cut into thin slices. Place them in the sun till dry and crisp.
  • Grind them to a fine powder in the grinder.
  • Store in airtight container.

October 08, 2014

SCHEZUAN SAMOSAS WITH TAMARIND CHUTNEY

Ingredients:
Maida - 1/2 cup
Ghee - 2 tsp
Salt to taste

For the samosa filling:
Potato - 1 cup (boiled and cubed)
Green peas - 1/2 cup (boiled)
Capsicum - 2 tbsp (chopped)
Cumin seeds - 1 tsp
Ginger - chilli paste - 2 tsp
Asafoetida -  a pinch
Amchur - 2 tsp
Coriander- cumin powder - 2 tsp
Garam masala -1/2 tsp
Oil - 2 tbsp
Schezuan sauce - 2 tbsp
Salt to taste
Oil for deep frying

For Tamarind Chutney:
Tamarind paste- 1 tsp
Raisins - 200 gms
Green chillies - 3
Red chillies - 2
Vinegar - 1 tbsp
Honey -1 tbsp
Salt -  a pinch

Method:

  • Mix maida, ghee and salt together. Add enough water and knead into a firm dough.
  • Divide the dough into 6 equal parts and roll each part into 5" * 2" oval. Keep aside.
  • Heat the oil in a pan, add cumin seeds and allow it to crackle.
  • Then add ginger chilli paste, fry it for few seconds, add green peas, capsicum, potato, amchur, cumin- coriander powder, garam masala, salt and schezuan sauce. Mix properly and mash gently. Switch off the flame and allow it to cool. Divide into 12 equal portions.
  • Divide each samosa covering into 2 halves. Make a cone from each part and stuff with the filling. Use a little water to seal the edges. Repeat the same procedure for remaining samosas.
  • Deep fry in a hot oil on a medium flame till golden brown.
  • For Tamarind Chutney:
  • Soak raisins in warm water for half on water then drain the excess water.
  • Grind all the ingredients together to make chutney. 
  •  Serve samosas with chutney. 


ORANGE JELLY

Ingredients:
Oranges- 6
Sugar - 115 gms
Gelatine - 35 gms (powdered)
Rum - 2 tbsp (optional)

Method:

  • Pour 4 tbsp of cold water into a small bowl, sprinkle the surface of the water with the gelatine and leave to soak.
  • Squeeze and  strain the juice from five oranges and thinly pare the rind of one of them.
  • Put the juice, rind, sugar and 340 ml of water together in a large saucepan.
  • Place the bowl of gelatine over a pan of hot water and stir until it is completely dissolved. Bring the contents of the saucepan slowly to the boil, stirring until the sugar is dissolved. Reduce the heat, stir in gelatine and simmer for 10 minutes.
  • Strain the jelly liquid into wetted mould and stir in the rum if required.
  • Leave in the refrigerator to set for about 1 1/2 hours.
  • Dip the outside of the mould in warm water. Cover with a  plate and turn upside down and shake until the jelly slips out.
  • Decorate with segments or peel from the remaining orange.




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CHURMA

Ingredients: Wheat flour - 2 cups Ghee - 1/2 cup Sugar/ jaggery - 1 cup Dry fruits - 1 cup Cardamom powder - 1 tsp Ghee for frying ...