Thursday, December 18, 2008
Wednesday, December 10, 2008
This soy granules is a healthy food for small kids to old age people. And Good for diabetics and heart patients. An important point to consider is the high fiber and protein content.It is a healthy and tasty substitute for most of our meats. Soya granules is hundred percent vegetarian. The only ingredient in the product is soya beans.
50g Soya granules
100g Green peas( I used frozen peas)
2 big Tomatoes( finely chopped into small peaces)
1 big Onion (finely chopped into small peaces)
1 small bunch Coriander( finely chopped)
2 Green chillies(chopped)
2tsp Ginger&Garlic past
2tsp Red chilly powder
1sp Coriander powder
1/2 Garam masala powder
2 no Cardamoms
1. Soak the soya granules in hot water for about 5 mints. Squeeze to remove excess
water from soaked soya granules.
2. Heat the oil in a kadai, add one bye one cardamoms, curry leaves, chopped green
chillies and onions. fry until onion turns transparent. add Green peas.
3. Add ginger garlic past, fry for a minute then add red chilly powder, coriander
powder,turmeric powder, garam masala and mix it well.
4. Add chopped Tomato and cook until tomatoes are well cooked.
5. Mix the soya granules and cover the lid. cook on low fire for some time.
6. adjust the salt and mix 1/4 cup of water and again cover lid, cook until all the
7. Mix the coriander and switch off the stove.
Thursday, November 27, 2008
1. Boil carrot and tomato in 400ml water until tender.(dint waste this leftover
water. keep it aside. we can use this for soup)
2. Allow to cool and blend boiled carrot and tomato until smooth.
5.Add pureed tomato,carrot,salt and leftover water(for better taste, u can use
Sunday, November 23, 2008
Tuesday, November 18, 2008
First follow the recipe:
Ginger&Garlic past 1 sp
Chilly powder 2 sp
Cilantro stems 1 small bunch
Cooking oil 1 tbs
3. Put the wok one stove and pour cooking oil.
4. Then add ginger, garlic, onion past saute the raw smell goes.
6. Add tomato puree followed by all powders, salt and saute for 2 mints.
7. Now add the mushrooms, cover the lid and cook for 3mints., pour 1/2 cup of water
8. Allow it cook until the water will evaporate.
If you want finally add chopped cilantro leaves.
Sunday, November 9, 2008
Wednesday, October 29, 2008
Sarva mangala maangalye shive sarvaartha saadhike
sharanye tryambake gaurii naaraayani namostute.
Salutations to the consort of Sri Lakhmi Devi, who is all-auspicious, who is the mastress of all, who blesses devotees succeed in their efforts and who is the refuge of all.
wish you a happy diwaali.....
Follow the recipe:
1 cup Condensed milk(sweetened)
1.5 cup Milk powder
8 Strawberries( make it past)
Take the condensed milk,condensed milk, strawberries past, sugar, milk into a deep microwave container and mix well together.
Microwave for 2 or 3 minutes.
Take out from the microwave and stir well. Again micro wave for 3 minutes. Every minute stir well.
By this time, you mixture should have started to thicken and come off the sides.
At this stage,again you have to put in microwave for 20 seconds (because we need thick constancy then normal pedha).
Let the dough become luke warm.
Take the small lemon sized dough and shape it into ball. And push your thumb into the center of the ball to make bowl shape.
In one side press this bowl shaped dough with two fingers.
Do the same process for remaining dough.
For white thread:
Now take one 1sp condensed milk and 1.5 milk powder mix together and keep it in microwave for one minute and shape this dough like thread.
Put this thread shaped dough in that prepared lamps. And spread some shredded pistachios in each lamp.
Monday, October 20, 2008
Easy-to-find ingredients make this homemade sweet. These puffed rice balls are very nutritious + fat free + easy dish + less time taking +limited ingredients + kids friendly snack.
Years ago it was a popular kids treat in India. Now it comes here with honey(western touch) instead of jaggery. Its a wonderful snack for kids occasions. But there is one important factor in this balls making. That is the consistency of honey syrup. If syrup is not cook enough (until the thread consistency) the mixture will not be hold like a ball. If its too cook, syrup will be burnt.
Ingredients for twenty Balls:
Puffed rice 2 Cups
Honey 1/4 Cup
Cardamoms 4 (powdered)
To prepare the delicious puffed rice balls we can follow the given recipe.
Wednesday, August 6, 2008
Short Blogging Break:
As many of you may have noticed, posting has been a little light over the past few weeks. Iam busy with shopping and packing...Yes, Iam going to India for four weeks. This would be my last post until September. I will be on a blog break from Aug 9th until September. I will share all of your posts after my break.
I would like to thank every one for all their support and visits. I will be back with India trip photos and our traditional recipes.
Enjoy This month's one and only dish
Pesara punukula kura:
Moong dhal 1cup
Red chilly powder 1tbs
Corriender powder 1sp
Cumin powder 1sp
Green chillies 2
Milk 1/2 cup
Pappy seeds 1Sp
Grated coconut 1tbs
Cashew nuts 1tbs
Curd 1.5 tbs
Soak the moong dhal, sago for 1 hour and grind together, add salt. Make rounds of the moong dough. Deep fry that till golden brown. Drain and keep aside.
Now we have to make 4 pasts for gravy:
1. Make smooth past soaked cashews with 1/2tbs curd.
2. Pureed the tomatoes.
3. In a grinder, make it past with coconut and 1tbs curd.
4. Blend together the onions, ginger, garlic, cardamoms and the poppy seeds.
Fry the onion past in oil till brown and the oil begins to separate. Add the pureed tomatoes, chopped green chillies and the all the powders. Add coconut past, stir fry for 2 mints. Add the sugar and the cashew nuts past. Mix in some water. When the gravy comes to a boil, add the fried moong dumplings. cover the lid and heat through. Add milk, when the gravy will begin to thick. Let it cook for 2 mints without lid and switch of the stove.
Monday, July 28, 2008
Bell pepper reduces high blood pressure, protects against some types of cancer and is useful in the treatment of chronic rhinitis. it is Protect against gastric ulcer and increase the metabolism that's helps burn more calories.
Black pepper improve Digestion and Promote Intestinal Health. It is known to reduce the formation of intestinal gas, thus providing a natural solution to an embarrassing problem. This ability is most likely also the result of the stimulation of hydrochloric acid production.
Almonds are an excellent source of fiber, vitamin E, zinc, selenium, copper, potassium, phosphorus, biotin, riboflavin, niacin and iron.The folic acid in almonds is believed to help lower levels of homocystein, the amino acid that is thought to contribute to the buildup of fatty plaque in the arteries. And almonds' ability to reduce heart disease risk.
1 Bell peppers/Capsicum
1/2 Tsp black pepper powder
2 Big Tomato puree
2 Tbs Ground Almonds
1/2 Tsp cinnamon powder
1.5 Tsp Ginger Garlic past
1/4 Tsp Turmeric powder
1 Tsp chilly powder ( depends on your taste)
1.5 Tbs Curd
1 Tsp Kasuri methi
1 Tbs Oil/Butter
Finely chop the capsicum and carrot.
Marinate the chopped capsicum with black pepper powder, salt and half spoon of curd for 10 mints.
And once, half boil the carrot and keep aside.
Now fry the capsicum and carrot in oil and keep aside.
Cut onions finely and fry them in butter/oil along with cinnamon powder. When onions becomes brown add ginger garlic past, turmeric and chilly powder fry a while and add powdered almond mix it well. Pour the tomato puree, kasuri methi, remaining curd and salt mix thoroughly. Cover and simmer for 10 minutes. Adjust the taste add fried capsicum and carrot and cover with the lid, cook 5 more minutes.
Friday, July 25, 2008
In India Hyderabad is the food lover paradise, and Dhum biriyani is the one of the popular dish in this paradise.
Biryani is originally a Muslim dish, and it is especially popular and famous in traditionally Muslim areas of India. Placing the Hyderabad Biryani in the top of the list in all the varieties of Biryanies.
Dhum biriyani means the steam-cooked rice with the different rich spices, chicken and ghee.
Monday, July 21, 2008
Desiccated Coconut - 2 cups + 2tbs(for rolling)
Tuesday, July 15, 2008
I think few of them only knows about this moth pulses. But moth beans and moth pulses are used a lot in Gujarati cooking, being used to make dhaal and curries.
If you are out of moth flour it is easy to make. Lightly toast moth pulses by heating them in a frying pan until they colour slightly, shaking the pan to prevent burning. Place them in a blender and blend until they reach the consistency of flour. and sieve this.
3 Cups Moth Flour
Combine the moth flour, gram flour, 4 tbls hot oil, chaat masala powder and turmeric powder, salt. add some water to make a stiff dough.
Heat oil in a kadai
Grease the inside of sev press with some oil. Fill with dough and screw the top tight. Press out thin strands into hot oil. Deep fry on a medium flame till light brown( do not allow to become golden) and crispy. Place on paper towel to drain and cool. Crush to small pieces.
Tuesday, July 8, 2008
1/2 Cup Carrot (Chopped)
1 Cup Cauliflower (Chopped)
1 Big Onion (Chopped into big peaces)
1 Small Tomato (Chopped into big peaces)
4 Garlic cloves
1/2" Ginger ( here we are using less quantity of ginger then garlic)
4 Green Chillies
1 Sp Cumin
1/2 Tsp Mustard seeds
2 Sp Chopped Coriander Leaves
1 Sp Coriander powder
1/4 Cup Milk
very little Tamarind
1.5 Tbs Olive Oil.
For curry past : Add 1/2 tbsp oil to a pan. Once heat oil, fry the chopped onions, cumin, garlic, ginger, green chillies for a minute then add chopped tomato, fry until soft. Switch off the stove add coriander powder and tamarind, mix it well and grind to a smooth paste.
In a kadai, heat the oil. Season with mustard seeds and curry leaves.Then add the chopped carrot and cauliflower fry for a while. Add salt, curry past and chopped coriander leaves and mix well. Saute for about 5 minutes stirring in between until the raw smell goes. Pour one cup of water, cover with lid and cook until almost done.
At this stage add the milk and cook without lid.
Thursday, July 3, 2008
Now haleem almost ready, fellow the final importent step:
Thursday, June 26, 2008
1 tbsp fresh mint leaves
Grind together the mint, coriander leaves, chillies, ginger and cumin seeds to a fine paste. Add it to the 2 glasses of water and mix the tamarind past, salt and lemon juice.Strain through a wire strainer to remove any rough bits.Chill the tamarind juice until ready to serve. for better taste make this pani 2 or 3 hours before to eat.
1 cup semolina (suji ravva)
This soaked dough, knead well again as much as possible. And Divide into small portions.
1 big onion ( finely chopped)
Place the puris in a large platter. Make a hole with your thumb on top of each puri, and fill with 1/2 tsp prepared chick peas and 1/4 tsp chopped onion, pour paani over it or Dip the filled puri in the paani and serve immediately or it will become soggy.
Monday, June 23, 2008
Lassi is a typical Indian shake that can be either sweet or salty. I made sweet based fruit lassi.
we can make this fruit lassi with any fuit like banana,straberry,orange,mango,apple,avocado etc..
But, I like Mango and orange these two come out same colour but gives different tastes.
1 Mango (peeled and cut into cubes)/ 3 tbs Mango pulp
1 Orange (peeled)
1 1/2 cup low fat Yogurt
1 tbs Sugar1/4 tsp
Put all the ingredients into a blender and blend for 2 minutes, then chill in the refrigerator
Tuesday, June 17, 2008
Thursday, June 12, 2008
First cut the corn cobs into 1 " chunks ( approximately we get 10 chunks form two corns) and keep it in microwave for 2 minutes with water. Meanwhile prepare masala past in grinder with 1 onion, 2 red chillies, 1 tsp coriander powder, salt and turmeric . Fry this masala paste in one tbsp butter till raw smell will go. Then add that corn chunks and mix it well. cover with lid and let them cook 3 minutes. transfer into serving bowl and decorate with mint or coriander leaves.
Thursday, June 5, 2008
lemon size Tamarind
small peace of Jaggery ( it depends on your taste)
1 Tbs Coriander Seeds
1/2 Tsp Cumin
1 Tsp Urad daal
3 to 4 dry Red chillies
1 Tsp oil
serve with warm rice and ghee.
Moong dal - 1 cup
Green chillies - 4
Onion - 1 small
Tamarind - lemon size
Jaggery - 1 tsp (optional)
1 tsp Urad dal
2 Garlic pods
5 Curry leaves
2 Dry Red Chillies
Soak the tamarind in one cup of water.
Wash the moong daal in water.
Take a pan add chopped Bottle guard, Onions, Chillies, Turmeric powder and washed moong daal and cover with lid (bottle gourd will lose some water itself, so no need to add any water),let them cook till moong daal cooked three fourth. If You cook more, the vegetable and daal will get smashed the dish will not come tasty.Keep checking it in between if it is sticking to the bottom of the pan. You can add a little water if it becomes too dry.
Then add salt and tamarind juice to this moong daal and mix it well. Let them cook for 5 mints.
Now for seasoning heat oil in kadia fry cumin,mustard, urad daal, garlic, red chillies, curry leaves till done and pour on daal vegetable.
Daal will get smashed in cooker so cooker is not good for best result.
Monday, June 2, 2008
This is a traditional South Indian dish made with cooked rice and yogurt. it is a perfect dish to Parties, picnics. Every south Indian lunch and dinner ends with curd rice.
Especially this curd rice being more nutrition with Pomegranate and carrot touch.
1 tbls kaaju
Heat oil and fry all the ingredients for seasoning.
Thursday, May 29, 2008
A dark green leafy vegetable, spinach is packed with nutrition and a distinct flavor.The flavonoids in spinach help protect against age related memory loss. Spinach's secret weapon, lutein, makes it one of the best foods in the world to prevent cataracts, as well as age related macular degeneration, the leading cause of preventable blindness in the elderly. Foods rich in lutein are also thought to help prevent cancer.
Spinach is low in Saturated Fat, and very low in Cholesterol. It is also a good source of Niacin and Zinc, and a very good source of Dietary Fiber, Protein, Vitamin A, Vitamin C, Vitamin K, Thiamin, Riboflavin, Vitamin B6, Folate, Calcium, Iron, Magnesium, Phosphorus, Potassium, Copper and Manganese. But the bad thing is it is high in Sodium.
A distinction can be made between older varieties of spinach and more modern varieties. Older varieties tend to bolt too early in warm conditions. Newer varieties tend to grow more rapidly but have less of an inclination to run up to seed. The older varieties have narrower leaves and tend to have a stronger and more bitter taste. Most newer varieties have broader leaves and round seeds. Spinach loses much of its nutritional value with storage of more than a few days..
1 Sp Custard powder
1 Big Onion
1 Green chilly
1 Bunch Spinach
1 Cup Pasta
1 Tsp pepper powder
1 Tbsp Oil / butter
Cook pasta in boiling salted water until done. Drain and keep aside.
First clean and wash the spinach and boil it 3 to 5 mints with less than 1 cup water. Separate the water and spinach. Mix this water in custard powder for custard and keep aside.
Make it spinach smooth past in grinder. keep aside.
Now boil the onion in water till onion will turn transparent.
Blend this boiled onion and green chilly in the food processor to get a smoother consistency.
Add butter/oil in a heavy bottomed vessel . Fry the onion past for a 2 mints then add the spinach past and mix it well, add salt and stir fry for 3 to 5 mints. Don’t burn them.
Then mix the cooked pasta to this, mix it everything well and add the custard which you prepared already with leftover spinach boiled water and custard powder. let it cook for 30 seconds and transfer into serving dish.
Wednesday, May 21, 2008
3 cup Maida / Plain flour
Monday, May 19, 2008
kadai chicken is a restaurant staple. It is great recipe to eat with naan.
Kadai, is an Indian cooking pot that looks like a wok, with 2 handles Used for stir-frying dishes over high heat and also used as a serving dishKadai . Kadai dishes have Afghan and persian origins and are unique due to the cooking process in a heavy cast iron or copper pot.
Chicken 1/2 Kg
chopped Onions 1 big
Tomatoes 4 numbers( make it past)
Capsicum 1 big (chopped slices)
Chopped Green Chilli 2
Garlic 3 big
Dry Red Chillies 5
Corriender seeds 1 tsp
Star anise 1
Corriender powder 1 sp
Red Chilly Powder 1 tsp
Oil 2 tbspns
Salt to taste
Ccorriender seeds and red chillies are make it powder roughly.
Make the paste with ginger garlic.(should use more garlic then ginger)
Heat the oil in kadai, fry cloves, cardamon, cinnamon, star anise for a monute, add crushed corriender and red chilly fry for a while, add ginger garlic paste.after that add onions and fry till light brown.
Add red chilli powder, dhania powder stir it.
Then add tomato paste to this. Stir it till the oil separates. Add chicken pieces, capsicum and green chillies, mix it well.
Add salt and masala powder once stir well and cover with lid.cook on low medium heat till the chicken is tender.
Sunday, May 18, 2008
Two Bread slices
In a bowl mash avocado with fork for creamy avocado spread. Place the cheese on bread and put slices of tomato on cheese and evenly spread avocado on tomato slices then top with the other slice of bread with tomato sauce ( avocado goes good taste with tomato sauce in sandwich) . Now keep this in sandwich maker for one minute. Enjoy with healthy sandwich!!!
Wednesday, May 14, 2008
- Wash the cauliflower florets in water with a little salt.
- Make a slightly thick batter with cornflour, plain flour and cooking soda.
- Coat the florets with the batter and then deep fry until light brown. Drain and keep aside.
- In a separate pan heat 1 tbsp of oil on stove.
- Add chopped ginger,garlic, chilly and fry for 2 mints. Now add the chopped bell pepper for for another 5 mints
- Mix the ajinomato,tomato sauce and soya sauce with this, add the fried cauliflower florets and mix well and switch of the stove. Garnish it with coriander leaves.
- Next we have to prepare chapati with wheat flour.
- Mix flour,salt and water, making a dough. Knead for five minutes and keep aside 30 mints.
Heat a flat pan until smoking hot.
Roll out 1/2 a handful of dough into a flat round shape and put into pan, cooking for 1 minute either side. chapathi is ready
- Mix the cauliflower Manchurian and chopped lettuce f0r filling of chapati.
- Now fold the chapati like round packet and fill with gobi manchurian and lettuce.
Tuesday, May 13, 2008
Generally I used to cook mutton with potatoes. But I don't like to eat potatoes because potatoes have high fat content. For a Change I used carrot instead of potato .. surprisinglyyy!!!! carrot comes very... very... tasty., I couldn't believe this. This is quite different then normal one. I feel curry leaves play main role in this recipe.
2 Medium Onions
- Grind the Onion, garlic, ginger, curry leaves (curry leaves gives much tast to this curry, so no excuses to curry leaves) into past.
- Make into a powder cloves, coriander seeds, cardamom, dalchin chekka and poppy seeds and keep aside.
- Marinate the mutton along with salt, chilly powder, curd, onion and curry leaves past for 30 mints.
- Take this mutton in a dish which is suitable for cooker and keep it in cooker till done.
- Now in a wide skillet, heat oil add cooked mutton (at this stage don't add any water). cook 10 mints, then add chillies,spices and pappy seeds powder . Fry a while and then add the Tomato past and chopped carrot again fry for 2 mints then add salt, one cup water and remaining liquid from the cooked mutton.Cover the lid and cook until the curry become thick.
Plain flour/ maida - 4 Cups
Suji ravva (optional) - 1/2 Cup
Ghee - 2 Tbsp
Oil for deep frying
Dry Coconut 2 Tbsp
Sesame seeds 2 Tbsp
Urda daal 2 Tbsp
Groundnut 2 Tbsp
Sugar 5 Tbsp
Cardamom 4 no.
- Mix all plain flour, suji, salt, ghee and enough water to make smooth and soft dough and keep it aside for 30 mints.
- Make small lime size balls from the dough. Roll them into thin pooris. Place 1 spoon of the prepared filling on one side of the poori and fold the other side over and press the ends together firmly. Make sure that the edge is closed firmly or the contents may spill off while frying.
- Heat oil and fry kajjikayalu two or three at a time till golden brown
Filling Preparation :
- Take a pan and dry roast the dry coconut, sesame, ground nut, Urad daal separately on low flame.
- Crush the groundnut and dry coconut in grinder . In the same grinder powder the sugar and cardamom, urad daal, sesame separately.
- Now mix all these powders into crushed groundnut and coconut . Now filling is ready.
Monday, May 12, 2008
Indian sweet recipes has many different styles throughout all of India. For that matter, there is really not one accepted style of Indian cuisine but rather many different styles. Of course there will be some similarities but it will also be very different from place to place.
Some of the popular sweet in Andhra (specially in godavari dist.) is also known as Palakova, puta rekulu, kajalu, kajji kaayalu . It is often prepared in every andhra festival be it Deewali or sankranti.
Here are a few recipes for making popular and traditional Andhra Sweets.
Madata kaja Ingredients:
Maida/Plain flour-6 cups
Oil for deep frying
for sugar syrup:
How to prepare:
1. Sieve the maida/Plain flour then add the baking powder and ghee and mix it with
water like the chapathi dough. Keep aside this dough 30 mints .
2. Prepare sugar syrup medium consistency (more thickness then gulab jamun syrup and less
thickness then thread consistency)
3. Now take a medium sized dough ball and roll it like chapathi then apply little bit oil or ghee on
4. Cut the chapathi 3-4 cm bits with a sharp knife like ribbons then rotate this ribbon like a mat.
5. Now heat oil and deep fry them to golden crispy brown (on medium heat).
6. Dip them into the syrup,and allow them to soak for 20 minutes afterwords remove & let cool.