For Spicy Lovers

CORN TRIANGLES

2009-12-22T17:02:00.000-08:00

The name maize is derived from an Arawak-Carib word. 'mahiz'. The early American civilization were based on this crop, which. made settled life possible in Mexico and Central America. Within a comparatively short time of the discovery of America, maize spread widely throughout the World and became an important source of carbohydrate food for the poorer countries.

1 cup Maize flour

1 cup Plain flour

1 table spoon Ajwain/ Carom seeds

1 table spoon Pepper flakes

Salt to taste

Oil for deep frying

Mix maize flour, plain flour, pepper flakes, ajwian and salt. Add water and make a dough.

Divide the dough into equal sized balls and roll out the dough. Take a knife ,cut into triangle shapes. Repeat this for the rest of the dough.

Heat oil on a deep pan on medium heat. Then fry them till they turn golden brown in color. Remove from the oil , allow to cool completely. Store tightly sealed to retain crispness.

Video Recipe of Peanut Toffee

2009-11-30T15:39:00.000-08:00

Today I am going to bring in my childhood favorite sweet peanut toffee or chikki.

Usually we make these chikkies at home but those tastes are not like store bought one. But here I will show you exact taste of store bought chikki.

For all your convenience this time I am posting video.

Ingredients:

1 cup Peanuts

1 cup Jaggery

¾ cup Sugar

4 Cardamom pods (crushed or powder)

½ tsp Ghee/Oil

Preparation for peanut:

Dry roast the raw peanuts in a pan on low flame till lightly brown or until crunchy.

Let it cool down some time, after that remove the skin from peanuts.

For Candy Syrup:

Take two kadais

In one kadai add little bit of water and add jagery, stir this very often.

At the same time we have to prepare sugar syrup to make this take another kadai fry the sugar without any water, stir thoroughly until it turns into candy syrup. When sugar syrup comes one string consistency remove the kadai from the stove.

When jaggery syrup close to come candy stage add cardamom powder and stir continuously.

After jaggery syrup get two string consistency add the prepare sugar syrup and then remove from the stove. Then add peanuts and mix well until the peanuts are well coated with the syrup.

Now spread this mixture on aluminum foil and cut your desired shape. Wait for toffee to cool and then your mouth watering peanut toffee ready to eat.

White Zucchini

2009-11-17T13:48:00.000-08:00

This original recipe demands Nethi Beerakaya, which comes from ridge gourd family. Because of that buttery texture and taste we are calling as ghee ridge gourd. These ridge gourds are very difficult find here. So I made this recipe with white zucchini, it’s worked very well every time.

Follow the recipe:

6 baby zucchini (or) 3 big White Zucchini

2 medium size Onions

2 medium size Tomatoes

1 tsp Ginger Garlic paste

5 Green Chilies

1 sp Coriander powder

¼ sp Turmeric powder

2 tbs Chopped Coriander leaves

10 Cashew nuts (make it paste)

¼ cup Milk

1/3 cup Water

2 tbs Oil

Salt to taste.

Wash and peel the zucchini and slit into plus shape.

If you have big size zucchini peel and chop into one-inch peaces.

Finely chop the onions, tomatoes and green chillies.

Heat the oil in a kadai, fry the chopped onions and green chilies until onions become transparent.

Add ginger garlic paste and fry till raw smell goes off.

Add the chopped tomatoes, fry till soft.

Add turmeric and coriander powder and mix well.

Add cashew nut paste and fry for a while.

Add zucchini, chopped coriander mix it well carefully.

Pour 1/3 cup of water and salt, close the lid,(don’t add more water because

zucchini takes only few minutes to cook) cook until all water get evaporate.

Then add the milk and simmer for 3 minutes, remove from the stove.

Serve with the rice.

Watermelon Juice

2009-08-28T02:46:00.000-07:00

Watermelon is an ideal health food because it doesn't contain any fat or cholesterol, and it is an excellent source of vitamins A, B6 and C.

No need to add any water to this juice because watermelon has 92% water itself. We can prepare this delicious juice within one minute.

Ingredients:

Watermelon (seedless one or seeds out of the watermelon)

Salt 1/2 tsp( or less then 1/2 tsp, its depends on your taste)

Pepper powder less then 1/4 tsp

Lemon juice- 1 spoon

Mint leaves - 3

Use a large sauce spoon and scoop out the one cup of red part from the

watermelon.

Put this watermelon,salt,lemon juice,pepper powder,mint leaves in

the blender. Blend well until smooth ( it will take less then a minute).

Serve into juice glasses.

EASY VERMICELLI BIRIYANI

2009-07-23T17:27:00.000-07:00

These days really I am getting bore with noodles and pasta. So this time I try to make my old fashioned recipes. In my college days, we are calling this as "Bambino Biriyani, there is a secret behind this name that we found this recipe on bambino vermicelli packs. Its remained me my college days. Later on its modified by us as easy version.

1 cup Vermicelli

1 cup Water

1 Onion(cut into slices)

3 Green Chillies(chopped)

2 tbsp Green Peas(I used frozen one)

1 sp Ginger Garlic past

1 Star Anise

5 Cloves

2 Cardamom pods

1/2" Cinnamon

1tsp Masala powder

1tbsp Cooking Oil

In a skillet add the oil and cardamom, cloves, Cinnamon, star anise and fry the spices until the nice aroma will come out from them.

Add the chilly, onion slices and peas, fry them till cooked well. Add ginger garlic past and fry again for few minutes.

Now add the vermicelli to this, stir well and pour 1 cup of warm water, when the vermicelli is changing color. Add salt and masala powder, mix it well. Close the lid and cook in low flame till the water gets absorbed. Remove from flame.

Serve with curd chutney and lemon.

Mirchi Ka Salan

2009-06-03T22:46:00.000-07:00

I am back after a long break due to my trip to India. Yes this is my second visit in this year. Sorry for inconvenience and thanks for your valuable comments.

Today i am going to write the special recipe of Hyderabad, Mirchi ka Salan.

Step 1

1 tsp Cumin powder

1 tsp Coriander powder

2 tbsp Chilly powder

2 tbsp Yogurt

1 Lemon

Salt

Oil

Step 2

2 tbsp white Sesame seeds

2 tbsp Peanuts

Dry roast peanuts, sesame seeds and make it powder, set aside.

Step 3

4 tbsp fresh Coconut

Grind it to a paste. keep aside.

Step 4

1 cup chopped Banana chilly

1 cup Tamarind juice (from 1/2 lemon size tamarind)

In bowl soak the chopped banana chilly along with tamarind water.

Step 5

1 cup chopped Tomato

1/2 cup chopped Onion

1/2 " Ginger

3 big cloves of Garlic

Heat 1 Sp oil, first fry the chopped onions. And add the chopped ginger, garlic and tomato fry until they become soft. Grind all the fried ingredients into a smooth paste.

How to make:

Heat oil in a kadai and fry the onion, tomato past( From step 5) until raw smell will go.

Now add the sesame and ground nut powder(From step2), stir fry for a while.

Then add chilly, cumin, coriander powders and salt according to taste and saute for a minutes.

Add coconut paste(From step3) and simmer.

Add curd and mix well. (If you like, you can add 1/2 Sp sugar in this stage)

Pour the tamarind juice along with soaked chilly(From step4)

Cook over a low fire till the oil starts floating on top. Switch of the stove and mix the lemon juice.

ALMOND BURFI

2009-04-02T15:22:00.001-07:00

Really, its such a great sweet. My son love this , in his words sweet means almond or kaju burfi. Probably all the Indians like almond burfi. You can have it this any time in parties, travelling and picnics. And also a bunch of roses along with delicious badam burfi will surely become a great gift idea.

1 cup Almonds

1 cup Sugar

1/4 Milk powder

2tbs Milk

2tbs Ghee

1 tsp Cardamom powder

silver Leaf (optional)

Soak almonds in water for 2 hours . Remove the skin and blend

the almonds to a fine paste, Use as little milk as possible when blending.

In heavy bottomed pan mix sugar and ground almond, cook in a medium flame, stirring continuously until thick consistency. Over low flame, add milk powder and cardamom powder to this and again keep stirring until this mixture does not stick to the pan and starts to leave sides forming like a ball, as shown in the picture below. While stirring add ghee little by little.

Spread mixture on a greased work surface. Roll lightly with a rolling pin, to a desired thickness. Cut into diamond or square shape using a knife, when it is still lukewarm. Apply the silver leaf for decoration. Cool completely, and keep it in refrigerator for half an hour. Store in a container.

UGADI WISHES

2009-03-26T22:48:00.000-07:00

Healthier Version Of (Oven Baked) Kajjikayalu.

2009-03-16T22:13:00.000-07:00

As far as healthy food is concerned, baked food comes first in this category because baked food items are low in fat. So I decided to experiment with my own recipe, transforming it into oven bake method. In fact my old version of kajjikayalu recipe is traditional but not healthy because its made with plain flour and deep fried. So here I used wheat flour instead of plain flour( which is not good for health). It turned out just perfect. I hope everyone would try out this healthier version of kajjikayalu.

For Dough:

Wheat flour 2Cups

Semolina 1/4 Cup

Oil 3 Tbsp

little bit of Salt

Mix well the wheat flour, semolina and salt together.

Once heat the oil and add this hot oil to the flour and mix it again with a spoon. Now add enough

water to make dough and cover the lid , keep it aside for 20 mints.

Meanwhile prepare the filling.

For Filling

1cup Fresh coconut

1/4 cup Sugar/brown sugar(I used brown sugar)

1/2 tsp Cardamom powder

Mix all the ingredients and heat on stove in a kadai. stirring continuously until the sugar will melt (Its take 10 mints).

Take small lemon size dough.

And roll this like a chapathi.

Place the one spoon filling on this

and fold.

Press with fork around the edge.

Place all the kajjikayalu in oven baking tray and put in the oven

Bake until the light golden colour, turn other side and wait 2 more minutes and switch off the oven.

HOW TO MAKE EDIBLE FLOWERS WITH CARROT

2009-03-14T03:34:00.000-07:00

Peel off the Carrot with vebtable peeler.

Sharp the one side edge of the carrot like a cone.

And cut out the strait small thin from carrot.

Repeat, and do four more thins out arround the caarot.

Cut the flowers from sharp side carrot, as shown in the picture below.

And again cut the next flower.

Carrot Juice

2009-02-24T14:17:00.000-08:00

This carrot juice for people who hate carrots because we don't get any carrot smell or taste from this. I learnt this from my beloved hubby.

I think drinking carrot is healthiest choice, which gives the vitamin A, vitamin B, vitamin E.

The Raw Food diet is always rated on top . Raw carrot contains alpha carotene, beta carotene and many vitamins so don't neglect those carrot flowers and hearts. Have a bite.

1 Carrot

1/2 cup boiled and cold milk

1 Ice cube

1 sp sugar(it depends on your taste)

2 cardamom pods

1. Peal off the carrot and boil it until tender. Pressure cooker is better for this.

2. Now once blend the boiled carrot, sugar and cardamom. And add the milk and ice cube to this,blend it again.

This carrot flowers are good choice for parties as salad. If anybady want this flowers making video I can upload for you.

And I am sending this to Orange Event, Garnishing Event, Love is in the air Event, Kitchen Masterpiece and Healthy Bite events.

Entries for the Events

2009-02-18T15:38:00.000-08:00

Iam sending this AVOCADO SANDWICH to BAYLEAF'S BREAD MANIA EVENT click for the recipe here

This Beetroot curry is my contribution to "Lentils Mela". You can find the recipe here.

This Dinner plate goes to Recipes for rest of Us: Dinner edition event. click, for bottlegourd curry and coconut chutney recipes .

Honey puffed rice balls are my entry to tasty bites for toddlers event. Have a look for this healthy recipe

I like to partispateIndira of Mahanandi's JFI: Cauliflower event with Cauliflower Kurma. Have look here for the recipe.

Iam sending this Mango Lassi to Eating with the Seasons event. click for the recipe here

EASY CHICKEN PASTA

2009-02-15T22:21:00.000-08:00

It's a pretty easy and so delicious dish. Chicken, pasta and lemon always a great combination. My hubby loves pasta so I always looking for easy making ways of pasta. This time I decided to make with in two steps instead of my old green veggie version.

This is a easy and healthy dish for busy days.

250gm Chicken breast fillets, cut into small cubes.

200gm Pasta

2 sp Lemon juice

1 sp Chilly powder

1/4 sp Turmeric powder

2 tbs Cream

Cilantro

Salt

Marinate the clean and chopped chicken with chilly powder,turmeric powder,lemon juice, salt for 15 mints.
Bring to boil pasta until half cooked. Drain the water from pasta. And keep half cup of remaining water from pasta in separate bowl.
Meanwhile heat oil in a kadai add marinated chicken, stir fry for 2 minutes and close the lid and cook until water will evaporate from chicken.
Add cooked pasta and remaining half cup water to this chicken, mix it once and close the lid. Cook it well until the water will evaporate. Now add the cream and switch off the stove. garnish with cilantro.

Perfect Malai Kofta

2009-02-09T18:41:00.000-08:00

I had made this last month for Ritvik's birthday but didn’t have time to write about this. Now I finally got some time to post this delicious recipe.

"Malai kofta" this name brings me back my sweet Hyderabad days. First time I had this malai kofta in Hyderabad, I didn't remember where it is in Hyderabad. But I had this more often in Haweli, which is my favourite hotel in Hyderabad . I think this is the perfect dish for the parties.

For Koftas:

2 Potatoes

50g Beans

1/2 Peas

1/2 cup Chopped Cabbage

1/2 cup Grated Carrot

1 tbs Grated Cheese

2 tbs Cornflour

1/2 sp Chilly powder

Salt

For Gravy:

3 Onions

3 Tomatoes

2tbs Almonds

1tsp Chilly powder

1Sp Coriander powder

1Sp Masala powder

1/2" Ginger

3big Garlic pods

1sp Poppy seeds

2 Cardamom's

1tbs Cheese

1/2sp Sugar

1/2cup Cream(optional)

Turmeric

Salt

oil

Preparation of Kofta:

Boil and smash the beans, potatoes, peas( in the picture, didn't smash the peas yet. but we must do). Squeeze out the juice from carrot.

Mix all the boiled and smashed veggies, chopped cabbage, grated cheese, carrot, cornflour, salt and chilly powder to be rolled into balls

and deep fried. keep it aside.

Preparation of the Gravy:

Soak the poppy seeds and almonds for 15 mints.

Boil the tomatoes for 5 mints and pureed it. set aside.

Boil the onions for 10 mints and grind along with ginger, garlic, chilly powder, coriander powder, masala powder, turmeric powder, cardamoms, soaked poppy seeds and almonds.

Heat the oil in a deep pan and fry the onion and masala past till light brown. Add the tomato puree to this fry again until the oil begins to separate from the gravy. Now add the sugar, followed by the cheese stir one minute and add the salt and 1cup water. Bring the gravy to a boil and then reduce the fire to a simmer. Gently add the koftas to this gravy and remove from the stove.

COCONUT ROLLS

2009-02-02T22:05:00.000-08:00

The coconut powder products are normally use for the purposes of confectionery needs, in chocolate fillings and toppings, cakes and crispy biscuits,coco bread and candies, baked macaroons and other desserts.

During processing of the coconut, nothing is added and only the moisture id removed. The product obtained by drying the granulated or shredded white meat of coconut kernel. The color of coconut powder shall be natural white grades. The taste and smell of desiccated coconut powder shall be sweet and pleasant. Coconut powder is a free flowing white powder made from pasteurized, homogenized and spray dried natural extract of coconut kernel.

It has the natural goodness of fresh coconut and is hygienically processed to give the real state of real taste of fresh taste. It is economical , easy to store and handle.

1 Cup Dry Coconut Powder

3 Tbsp Milk Powder

1/3 Cup Sugar

vanilla essence

Food colouring

Mix coconut and milk powder together, and keep it aside.

Boil the sugar with water in a pan, until sugar dissolves and it becomes bubbly. Turn heat down to keep it bubbling gently.
Dip the spoon in the syrup and lift it out, touch it with your middle finger to pick a little bit. now touch middle finger with your thumb and pull apart slowly. If two threads are stretched

in between that fingers, at this add coconut and milk powder and mix it thoroughly and turn heat down. Add vanilla essence and Keep stirring until oil separates and mixture will become like a ball. Now divide this mixture into two portions add two different food colours in each portion.( if you don't like food colouring leave the one portion like white and in second portion add 1Sp saffron soaked milk.) remove from the stove.

Take one portion into a big plate. Wet your hands and make it this portion like a roll. keep it aside. Now take the second portion of mixture and do it like a mat(or like thick chapathi) with the help of chapathi roller.

Now place the first portion of roll on the second portion of mat and wrap so that the mat covers the roll evenly from all sides. Wrap this roll in a plastic sheet and refrigerate for 5 mints. remove the plastic sheet and cut into half inch slices.

If you feel difficult to do this process, then you can make this like a laddu. For laddu, better to

use one portion as filling and second portion as covering. See the photographs for an idea.

Beetroot Curry

2009-01-21T23:05:00.000-08:00

Ingredients:

1.5 cup chopped Beetroot

1 cup chopped onion

1 cup chopped Tomato

1/3 cup Masoor dhal

1/3 cup Moong dhal

1/3 cup Bengal gram dhal

1 cup Toor dal

1 tbs Ginger Garlic past

2 green Chillies chopped finely

1 tbs Lemon juice

2 tbs Oil

1/2 tsp Ghee

Salt

1/2 tsp Cloves

2 Bay leaves

1 Star anise

1 Cinnamon

4 Cardamoms

5 Curry leaves

1/2tsp Pepper powder

1 tsp Coriander powder

1tsp Cumin powder

1 tsp Chilly powder

In a pressure cooker,boil the beeroot along with washed lentils and 3cups water. don't add more water. If do so, pulses will be smash.

heat oil along with ghee in a kadai. Fry the spices and all second part of the ingredients. and add onions and chopped green chillies fry until tender. Add ginger garlic past fry a while. mix all the powders in that step 3 ingredients. Cook for one minute and add tomato to this, cook until tomatoes are well cooked. At this stage add the cooked beetroot and lentil to this and mix it well. add the salt and 1/2 cup water close the lid and cook for 5 minutes and switch of the stove. Otherwise, it will be past

Iam sending this to My Legume Love Affair: Seventh Helping.

BAJJI MIXTURE

2009-01-08T16:52:00.000-08:00

I made different snack item, but it is very familiar to Andhra people. That is bajji mixture.

This yummy treat is a famous street food in Krishna and Godavari side since a long time.

It is easy to make and tasty too. Along with that it has many benefits to eat it. Generally we are eating raw onion in this, it helps to reduce our fat. Its also a surprisingly quick meal to put together. Basically oily version of this food, has now turned into oil free version to suit perfect healthy food. Original recipe demands chopped mirchi bajji into this. I skipped this with health conscious.

A Photo tutorial of Bajji Mixture:

200gm or 4 big glasses of Puffed rice

2 tbs bajji mixture masala(follow the recipe below)

One big Onion( chopped finely)

One big Tomato( chopped finely)

1.5 tbsp chopped Coriander

1.5 tbs Peanuts( roasted)

1 Lemon

Pour the puffed rice into a big bowl.

Add one bye one the bajji mixture masala, tomato, coriander and onion to the puffed rice.

and onion to the puffed rice. Now Mix it well.

Squeeze out the juice from lemon into this puffed rice. Add peanuts.

Fallow the final and important step.

Once gently knead this mixture. Careful, don't do this too much.

Decorate with plain puffed rice. And serve immediately.

Recipe for Bajji mixture masala:

1/4 cup chickpeas

1Sp chilly powder

1 tsp coriender powder

1tsp chat masala powder

salt

Soak chickpeas in water for overnight.

In a pressure cooker cook the chickpeas along with water.If you are using caned chickpeas skip this. Remove the water from chickpeas. Make it the past, one fourth chickpeas.

Heat a kadai on stove, add reaming chickpea, chilly powder, coriander powder, chat masala powder, salt. Fry for one minute then add 1/2 glass of water and chickpeas past. Close the lid. Cook until water will evaporate.

This is my entry to Announcing JFI Chickpea and Let's GO NUTS - Peanuts

Poha snack

2008-12-18T20:43:00.000-08:00

This mixture is a very good time pass snack. And too good while travelling and for tea times. maggie noodles masala powder gives a great tastes to this mixture.

And I am sure kids easily attract to this snack. we can store this mixture in air tight container for a month.

Corn poha 1 cup

Rice poha 1/2 cup

Peanuts 1 tbs

Chilly powder 1/2 tsp

Sev 1 tbs (optional)

Magie noodles masala powder 1/2 pocket

Oil for deep frying

Curry leaves

Salt

Spread one table spoon of water on rice poha, mix it well and keep it aside.

Heat oil in kadai, fry the corn poha on high flame(but Add only a little, they puff up and occupy a large area). remove from oil. Continue frying another batch of corn poha and do the same until done all the corn poha. In the same oil fry the rice poha. Do the same process as the corn poha. And fry the peanuts and curry leaves one bye one. Those all are fried within 5 minutes.

Now gently mix together poha, peanuts,sev, curry leaves, salt, chilly powder and magie noodles masala powder in a big dish.

Soya Granules And Peas

2008-12-10T20:19:00.000-08:00

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
1/2 Turmeric
2 no Cardamoms
Salt
1tbs Oil
Curry leaves

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
water evaporated.
7. Mix the coriander and switch off the stove.

Carrot Soup

2008-11-27T20:02:00.000-08:00

which carrot is better raw or cooked?

Clearly a raw carrot has more goodness in it when it is raw and therefore you would assume it is the healthiest way to eat it. But unless the carrot is juiced then consumed, the body cannot break down the goodness because of the cellular nature of the carrot. Carrots are more nutritious when eaten cooked than eaten raw (except when juiced). Because raw carrots have tough cellular walls, the body is able to convert less than 25 per cent of their beta carotene into vitamin A.Cooking, however, partially dissolves cellulose-thickened cell walls, freeing up nutrients by breaking down the cell membranes. So long as the cooked carrots are served as part of a meal that provides some fat the body can absorb more than half of the carotene. Also, it usual for Carrots to be cut into pieces and eaten after boiling or steaming, but done in this way, half the proteins and soluble carbohydrates will be lost so it is more advisable to cook them whole and then cut up.

Content and photo taken from carrotmuseum

1 big Carrot

1 medium Tomato

1sp thinly chopped Garlic,

1 Chilly chopped

1/2sp Pepper powder

1tsp Cornflour

1tbsp Lemon juice

1 tbsp Butter

Salt

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.

3. Mix cornflour in 1tbs water. keep it aside.

4. Heat the butter in a saucepan and fry the chopped garlic and chilly.
5.Add pureed tomato,carrot,salt and leftover water(for better taste, u can use

vegetable stock instead of this)

6.Cook a further 10 mints.

7. Add cornflour water to this. stir well and cook for 2 mints.

8. Remove from heat and mix the pepper powder to it.

9. Before serve, mix the lemon juice.

HEALTHY BOILED FRUIT CAKE

2008-11-23T20:44:00.000-08:00

There are hundreds of different recipes for fruit Cake, all with slight variations

on the same theme. In all cases is it a rich and little spicy cake crammed with sultanas, raisins, currants, Orange peel, etc.... mixed dry fruits.

This is a small treat for Christmas.

2 cups Mixed dry fruits

1 cup Plain flour

1 cup Self raising flour

1 cup Brown sugar

1/4 sp Nutmeg powder

1/4 sp Cloves powder

100 g Butter

1/2 sp Soda bicarbonate

2 Eggs

1. Place the mixed dry fruits, brown sugar, nutmeg powder, cloves powder, butter and 1/2 cup

water in a large saucepan and bring to the boil for 5 mints in low flame. remove from heat and allow to cool.

2. Meanwhile lightly beaten the eggs.

3. Add the flours, soda bicarbonate and boiled dry fruit mixture to the beaten egg, mixing well.

4. Place mixture in a greased cake pan.

5. Bake in oven (at 200 degree c) for one hour or until skewer comes out clean.

Mushroom Curry

2008-11-18T19:06:00.000-08:00

Past one month I have been showering with awards. But, I was busy with my personal works these days and so the awards are making delayed. Iam really honoured to receive all the awards from You. Thanks to you all for your nice co-operation and encouragement.

First follow the recipe:

Mushrooms 500 gm

Onion 1 big
Tomato 3
Ginger&Garlic past 1 sp

Coriander powder 1 sp
Chilly powder 2 sp

Garam masala powder 1tsp
Cilantro stems 1 small bunch
Cooking oil 1 tbs
Salt

1. Make it past these three items separately: Tomato, cilantro stems, onion.

2. Clean mushrooms and cut stems into slices and caps into quarters.
3. Put the wok one stove and pour cooking oil.
4. Then add ginger, garlic, onion past saute the raw smell goes.

5. Add cilantro stems past fry for a while.
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.

Lemon Couscous

2008-11-09T20:41:00.000-08:00

Couscous is a tiny pasta that is delicious, nutritious, and incredibly easy to prepare. The traditional North African dish known as couscous was originally made by hand. Large grains of semolina were prepared in several steps by dampening smaller grains of semolina with water and working them between the hands to break up clumps into smaller and smaller granules until finally being ready to cook. This is a very time taking process. Commercially made couscous does the above described hand processes by machine, what you buy is at the stage that is ready to cook.

The word couscous might derive from the Arabic word kaskasa, it means 'to pound small'.

Couscous can be used instead of rice, pasta or potatoes as an alternative carbohydrate. It is the perfect food for health conscious people and easy to make. Couscous contains proteins, fibre, vitaminB. It’s incredibly simple to prepare. Just add hot water and bring to a simmer. Turn off the heat, add seasoning and mix some lime juice. Its a great tasting meal.

Couscous 1 cup

Water 1 cup

Lemon juice 2tbs

Cumin 1tsp

Mustard seeds 1tsp

Black gram 1tsp

Bengal gram 1tsp

Red chillie 1

Green chillies 2 (chopped)

Cilentro 1tbs(chopped)

Cahewnuts 1tbsp

Oil 2tbs

Turmaric powder

Curry leaves

Salt

Place the water and salt in a pan and bring to the boil. Pour over the couscous, making sure it is completely wet. Stir in couscous and reduce heat until liquid is absorbed and couscous is tender.

In a pan heat oil and add one bye one cumin, mustard seeds, black gram, bengal gram, red chillies, cashewnuts, green chillies, curry leaves and turmaric powder and mix well.

Once fried all well, add cooked couscous and stir well for a while. Mix the chopped cilentro and switch of the stove. Allow to cool for 5 mints then add lemon juice and mix it well.

Now its ready to serve.

A SWEET LAMP FOR DIWAALI

2008-10-29T21:00:00.000-07:00

Sarva mangala maangalye shive sarvaartha saadhike
sharanye tryambake gaurii naaraayani namostute.

Meaning:
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.

May the glow of lamps fill your life with newer joys.. and the year ahead brings good fortune, happiness and good times to cherish forever.
wish you a happy diwaali.....

Follow the recipe:

1 cup Condensed milk(sweetened)
1.5 cup Milk powder
2tbs Milk
2tbs Sugar
8 Strawberries( make it past)
10 Pistachios(shredded)

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.

We can get 20 Sweet Balls within 10 mints.!

2008-10-20T17:14:00.000-07:00

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.

Time: 10minutes
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.

Heat a kadai on stove add honey and water (1/4 cup) mix together. Simmer over medium heat, stirring frequently, until the honey turns to thread consistency. Add cardamom powder and remove from heat. Stir the puffed rice into the honey mixture until everything is thoroughly coated. Roll this mixture into balls with greased hands ,when cool enough to handle. Or spread on a greased sheet/plate and let it cool a few minutes and cut into bars.

Pesara Punuklu (Moong dhal dumplings) curry

2008-08-06T21:53:00.000-07:00

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
Sago 1sp

Red chilly powder 1tbs
Corriender powder 1sp
Cumin powder 1sp
Turmaric powder1/4sp
Green chillies 2
Sugar 1Sp
Milk 1/2 cup
Oil 2tbs
Salt

Onion 1big
Ginger 1"
Garlic 2
Pappy seeds 1Sp
Cardamons 2

Tomato 2

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.

Bell pepper with Black pepper

2008-07-28T19:53:00.000-07:00

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 Carrot
1 Onion
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
Salt

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.

Dhum Biryani

2008-07-25T01:00:00.000-07:00

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.

Ingredients:

1.For rice:

Basmati rice 1/2 kg (2 glasses)

Water 3 glasses

Cloves 2

Cinnamon 1/2"

2. Chicken:

Chicken with bones 1 kg

Curd 3 tbs

Chilly powder 1 tbs

Coriander powder 1/2 tbs

Turmeric powder 1/4 sp

Ginger garlic paste 1 tbs

Salt1 tbs

Oil

Green chillies 2

Bay leaves 2

Cardamoms 4

Masala:

Cloves 6

Cinnamon stick 1/2"

Shajeera 1 tsp

Bay leaves 1

Star Anise: 1

Paste:

Cashew nuts 1 & 1/2 tbs

Puppy seeds 1/2 tbs

3.Final ingredients:

Saffron 1/2 sp

Milk 1tbs

Ghee 2 tbs

Oil 1 tbs

Onion 1 big

Curd 3 tbs

1. Cut the chicken into big pieces and wash it.

2. Grind masala powder with cloves, cinnamon, shajeera, and star anise.

3. Marinate the chicken with salt, turmeric, chilly powder, ginger & garlic paste, curd and above masala powder for 15 mints.

4. Wash the basamati rice and soak for 15 mints

5. Soak the saffron in milk.

6. Soak separately puppy seeds and cashew nuts in water for 5mint. After that make it smooth paste and keep it aside.

7. Cut the onions thinly lengthwise and Fry the onions in the oil on low flame till it becomes golden brown and keep aside.

8. Now cook the rice with water, cloves, cinnamon and salt.

9. Meanwhile heat a kadai with 1tbs oil, add cardamoms and bay leaves in that, fry a while then add marinated masala chicken and close the lid and cook some time. Add cashew nuts and puppy seeds paste and mix it well. At this stage add 1/2 cup water and again cook for 5mints and switch off the stove (gravy should not be thick and should not be watery. medium

Constancy).

10. Preheat oven at 170.

11. Now take one oven safe dish pour 1 tbs oil and 1 tbs ghee, place about half of rice in it. Upon the rice layer you spread chicken, fried onion, ghee and sprinkle some saffron milk finally with layer of rest the rice on top ends the rice chicken layering stage. Sprinkle remaining saffron milk. Cover lid tightly and keep it in oven.

Desiccated Coconut Balls

2008-07-21T19:08:00.000-07:00

This is one my favourite dishes to make and to eat as its easy to make. I have made it so many times to keep count anymore. I saw same recipe in India visit information, they used desiccated coconut as a substitute for the fresh coconut. When I saw the recipe in that site I was so sure I am gonna try it out with desiccated coconut. Its a simple dish that never fails to satisfy you with its taste.

Desiccated Coconut - 2 cups + 2tbs(for rolling)

Sweetened Condensed milk - 3/4 cup

Pistachio- 1 tbs

Cardamom powder 1/2 tsp

Place coconut in a microwave with microwave safe bowl for 2 to 3 mins (it depends on your microwave ovens). Keep stirring in between at interval of every 30 seconds ( it doesn't change colour).

In case not using microwave, fallow this method : Heat a pan on stove add coconut to it. Roast on low medium stirring constantly (keep mind, it doesn't change colour).

Now add the condensed milk and cardamom powder to the fried desiccated coconut and mix it well. Stirring continuously until 1 minute and remove from the heat and quickly roll them into small balls with ghee hands. while making balls put one pistachio in center of the each ball. Finally Roll them into remaining desiccated coconut.

note: make all the process in low heat

Haldirams Sev

2008-07-15T00:37:00.000-07:00

Sev is the non spicy snack. Generally we make sev with besan and rice flour. But here the twist is i made this with moth flour, which is using them for haldeerams product. I think haldiram food is Indian bachelors most favourite time pass food.

last week i brought moth pulses from Indian shop for try to make haldiram's sev. Finally I succeed...:)..:)...my sev got same taste of haldiram's.

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.

Ingredients:

3 Cups Moth Flour

1 Gram Flour

1 Sp Chaat masala powder / Ajwain

1 Sp Red Chilly powder

1/4 Turmeric powder

4 Tbls Hot Oil for dough

Oil for deep frying

Salt

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.

And store in an air tight container.

Cauliflower Carrot Kurma

2008-07-08T21:21:00.000-07:00

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.
Curry leaves
Salt

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.

HALEEM

2008-07-03T23:07:00.000-07:00

Yes this is a wonderful Haleem. Thanks for all for all. Maheswari guessed correctly, its a meat based dish. Congratulations Maheswari:):)

This is a famous Hyderabadi dish called "Haleem" which is usually prepared during the holy month of Ramzan. Haleem originated in Iran and Afghanistan area, and brought to India during the Moghul empire.

The high-calorie haleem is the perfect way to break the ramzan fast. It contains both "slow and fast digestion ingredients," the benefits will be more if the dish is consumed soon after breaking the day-long fast during RamzanHaleem is made of wheat, meat (usually beef or mutton, but sometimes chicken or minced meat), lentils and spiceshaleem contains minerals selenium, folic acid, and zinc and vitamins A, C, and E. The fibre content is also relatively high. haleem increase blood circulation and assist in blood production.

It is available mostly in the month of Ramadan and can also be found at some restrents. During the last few years, Hyderabadi haleem has been in high demand among VIPs. It is a complete meal dish.

Ingredients:

Boneless Meat cubes 1/2 kg ( dont remove fat from meat)

Cracked Wheat: 1 cup

Chana daal: 30gr

Urad daal 60gr

Thoor daal 25gr

Curd : 1 cup

Ginger& garlic paste 1 tsp

Ghee : ½ cup

Lemon :1

Coriander leaves : 1/2 cup

Mint leaves : 1/2 cup

Pepper corns 1 spoon

Oil 2 tblsp

Chilli powder 1 spoon

Green chillis 3

Cloves 6

Cinnamon 1"

Cardamoms 4

Star Anise 1

Turmeric powder

Salt

Fried onions 1 tbsp

Cashews 50 gr

Almonds 10 (optional)

1. Soak cracked wheat for 2 hours.drain.

In a pan boil cracked wheat with lots of water untill the cracked wheat become tender and mushy.

2. Wash and soak the letils for 30 mints.

Cook the lentil in pressure cooker. and make it past with the help of grinder.

3. Heat Oil in a pan. add cinnamon, coves, cardamom, star anise fry a while then add meat, chillies, red chilli powder, ginger garlic past, turmeric and salt. close the lid and cook on medium heat till the mutton turns tender.

Now grind the cooked meat in a food processor. Now mix the wheat grains with the groung meat and mix well. Stir continuously so that both are mixed properly.

4. Heat oil in pressure cooker, fry the cashews and onions and keep it aside. In the same oil add the gound meat&wheat past, pepper corns, salt, chilly powder, mint leaves, coriender leaves, lentil past and curd mix it well add one glass of water, lock in the lid. cook till the pressure cooker reaches 2 wishesl. Switch off the stove. Let the pressure drop naturally. Later open the lid.
Now haleem almost ready, fellow the final importent step:

5. Switch on the stove, put the cooked haleem on stove and mix it well. pour ghee spoon by spoon on haleem and stir continuously (otherwise it will burn) till 10 mints. finally mix the nuts and onions. Serve Sprinkle with lemon juice.

PANI PURI

2008-06-26T21:34:00.000-07:00

The name Pani Poori literally means water in dough. Tastes like a crunchy shell. It is the most loved street side fast food in India. Panipuri is also known as Gol gappas, Puchka, Gopchip. This is the most user centered, cheap fast food anywhere in India. Its best eaten on Road side stalls. But beware road side pani puris are probably not the best place to eat them due to unhygienic conditions. Freshly prepared pani puri at home always brings in the fun of a family get-together.

Home made pani puri preparation is little bit trouble.:( Get the family to help you make the marbles and it becomes a fun project. These days life has become easy with the ready made pani puris. And it is also healthy snack . Mint is absolutely essential when making the pani puri ,water also helps with digestion. The pani has a strong taste of coriander leaves as well as ginger. It is sweet, spicy and sour. we like the taste with onions, so finely chopped onions also we used as a stuffing.

For Pani
1 tbsp fresh mint leaves

1 tbsp coriander leaves

2 green chillies

1/4" inch fresh ginger, peeled

1/2 tsp toasted cumin seeds

1 tsp Jaggery powder(optional)

1 tbsp tamarind paste

1/2 tsp lemon juice

salt

black salt

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.

For Puri
1 cup semolina (suji ravva)

1 tblsp plain flour

1 tsp melted butter

salt

Mix rava,plain flour, butter, salt and enough water to knead a soft dough. Stand covered with wet cloth for 1 or 2 hours.
This soaked dough, knead well again as much as possible. And Divide into small portions.

Roll out each portion of the dough into big thin rounds. Cut small puris from it with any small bottle cap.

Deep fry puri in fresh hot oil. When puri is puffed from one side, turn it over and continue frying till puffed from both the sides becomes crisp and light brown in colour. Drain on paper towel.(To make extra crispy keep in warm oven for about 10 minutes) cool completely and then store in air tight container.

For Stuffing:

1/2 cup chick peas(soaked and boiled)

1 potato (boiled)

1tsp pepper powder

1 tsp chaat masala

salt
1 big onion ( finely chopped)

Mash the potato and mix with boiled chick peas. Add pepper powder, chaat masala, salt. Mix well.

Serving Method:
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.

FRUIT LASSI

2008-06-23T15:39:00.000-07:00

Mango Lassi

Lassi is a typical Indian shake that can be either sweet or salty. I made sweet based fruit lassi.

I love getting lassis at Indian restaurants, so I tried my hand at making them at home.
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.

we need all the basic ingredients for this just yogurt, sugar, any fruit of your choice just blend together and resulting concoction was a beautiyful light yellow. and its take 2 minutes for making. This lassis will be helping me through the hotter days.

Orange Lassi

Ingredients:

1 Mango (peeled and cut into cubes)/ 3 tbs Mango pulp
or
1 Orange (peeled)
1 1/2 cup low fat Yogurt
1 tbs Sugar1/4 tsp
Cardamom powder(optional)

Put all the ingredients into a blender and blend for 2 minutes, then chill in the refrigerator

for an hour ( if you want to skip this, use ice cubes. But I don't like ice cubes).

pour into glasses, and serve.

Jiledikayalu (fastival sweet)

2008-06-17T22:54:00.000-07:00

The main sweet dish during the vinayaka chavithi and varalaxmi vratam is the jiledikaayalu.

Varalakshmi Vratam is an important pooja performed by many women on friday of sravana masam.

Vinayaka chavithi is a very popular festival in hydrabed. It is celebrated as it is the birthday of Lord Ganesha. Ganesha, the elephant-headed son of Shiva and Parvati, is widely worshipped as the supreme god of wisdom, prosperity and good fort. 2-3 months prior to the day of Ganesh Chaturthi, Life-like clay models of Lord Ganesha are made for sold by specially skilled artisans. They are beautifully decorated & depict Lord Ganesh in various poses.

Lord Ganesh's favorite sweet is jiledikayalu. These are like sweet steamed rice flour dumplings. It is customary to make these during this festival. They are very delicate and tender.

1 cup rice flour

1 cup water

1 teaspoon oil

salt

For the filling

1 cup grated jaggery

1 cup grated fresh coconut

½ teaspoon cardamom powder

1 tablespoon ghee

Boil the one cup water and add 1 teaspoon oil and a little salt in the boiling water and stir. Reduce the flame, add the rice flour while stirring continuously. Whisk well so that no lumps remain. Cover with a lid and keep aside for 5 mints.

Meanwhile prepare filling

In a non-stick pan, add grated coconut and jaggery and cook over a slow flame till the jaggery melts and the mixture comes together. Add the cardamom powder and mix well.

Grease your palms with a little ghee and take 2 spoons prepared dough and press like small chapathi with the help of your fingers. Add a spoonful of the filling into this and fold them into ovel shap.

place the prepared jiledikayalu on a greased idly plates and steam for 5 mints in idly cooker.

MASALA CORN

2008-06-12T22:22:00.000-07:00

Here's a quick and easy way to make and yummy corns for ten people within 10 minutes. First time I had this easy recipe when I went to Indhira aunty's house for dinner. A bowlful of corns looks great as a side dish.
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.

Moong daal Bottle Gourd Curry and Coconut Chutney

2008-06-05T20:31:00.000-07:00

Yesterday I made moong daal bottle gourd curry, it reminded me of my mum. She used to make this curry for my brother, who is the big fan of this moong daal bottle gourd curry. In those days I was not interested to eat this. So she used to prepare for me tamarind coconut chutney. I love this chutney with ghee and hot rice combination. But last time when I went to India I asked my mum this moong daal bottle gourd curry for me...???? I don't know Why... suddenly I got interest about this.

This Coconut Chutney is famous in our area as "kobbari pachadi". This kobbari pachadi is totally different to coconut chutney. but there is no English word for this....... because I mentioned the title as coconut chutney :( . This moong daal bottle gourd curry is very good for us in summer, it reduces body heat.

Coconut Chutney

1/2 Coconut grated or cut into peaces ( my mum used to grated one)
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
Salt

Heat oil in a kadai and add cumin, coriander seeds, urad daal and red chillies and fry on medium heat till urad daal turns a little brown. Grind all these fried staff for one mint then add coconut, tamarind, jaggery and salt. Grind while adding less quantity ( 1 tbs water) of water.
serve with warm rice and ghee.

Moong daal Bottle gourd curry

Bottle gourd - 3 cups(chopped into medium size peaces)
Moong dal - 1 cup
Green chillies - 4
Onion - 1 small
Tamarind - lemon size
Jaggery - 1 tsp (optional)
Salt
Turmeric

1/2 tsp Cumin seeds

1/2 tsp Mustard seeds
1 tsp Urad dal
2 Garlic pods
5 Curry leaves
2 Dry Red Chillies

Green chillies and onion chopped into slices.
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.

CURD RICE WITH MODERN TOUCH

2008-06-02T19:34:00.000-07:00

Curd is an excellent source of calcium, critical for bone growth, development and maintenance at every stage of life, especially for children. Curd cures ulcers, indigestion, infection, settles the stomach and is recommended for anyone. It plays a significant role in the prevention of osteoporosis.
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.

Pomegranates may contain nearly 3 times the total antioxidant ability compared with a similar quantity of green tea or red wine. In addition to being this tremendous source of antioxidants, pomegranates provide a substantial amount of potassium, fiber, vitamin C.

Carrots are an excellent source of antioxidant compounds, and the richest vegetable source of the pro-vitamin A carotenes. Carrots' antioxidant compounds help protect against cardiovascular disease and cancer and also promote good vision.

2 cups cooked rice

1 cup curd.

2 red chillies

1/2 cup finely chopped lettuce

1 Tomato finely chopped

1 small onion finely chopped

1 small finely grated cucumber

1 small finely grated carrot

1 tbsp finely chopped coriander

3 tbsp Pomegranate seeds

salt as per taste

for seasoning:

2 tsp oil

½ tsp mustard seeds

1 tsp split black gram dal

1 tsp cumin

5 curry leaves

1 tbls kaaju

Heat oil and fry all the ingredients for seasoning.

Add chopped onion, chilly, tomato, grated carrot one by one and fry for 2 mints.

Then add lettuce fry for a while then pour into the rice and mix well. and switch off the stove.

Grated cucumber , Pomegranate and salt mix into the curd. and keep aside.

Better to mix this prepared rice and curd together before serving.

Note: If you want you can add chopped straberries.

HEALTHY BREAKFAST IN DIFFERENT STYLE

2008-05-29T15:55:00.000-07:00

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
Salt

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.

BADHUSHA

2008-05-21T21:50:00.000-07:00

I presented two of south Indian Sweets last time. This time I want to introduce Andhra Badhusha which is most famous sweet as Bombay Badhusha. This dessert is fit for all occasion that I thought of presenting here......

Ingredients:

3 cup Maida / Plain flour

1/2 tsp baking powder

3/4 cup ghee

1 to 1.5 cups curd

Oil for deep fry

sugar syrup

5 cups sugar

2.5 cups water

3 cardamoms

Sieve maida in bowl, add soda and ghee and mix it well. Then add yogurt and make it into a spongy dough. (Do not put water, u should make it with curd). Covered it with a wet cloth for half an hour.

Meanwhile prepare sugar syrup. Put the 5 cups Sugar into a vessel, add 2.5cup water, keep stirring till Sugar dissolves, keep the syrup on the fire till it is two string consistency (Adhara style Badhusha need two string consistency) and crushed cardamoms

Make lemon size round balls with the dough and press with your thumb on the ball. do the same till all the dough is over, fry 4 – 5 of the Badhushas at a time on low flame till golden brown( I fried till dark brown, but you do correctly) on both sides.

Remove from the oil when it’s done and drop into warm sugar syrup.let them soak 15 mints.

KADAI CHICKEN

2008-05-19T19:23:00.000-07:00

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.

Ingredients:

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
Ginger 1/2"
Dry Red Chillies 5
Corriender seeds 1 tsp
Cloves 5
Cinnamon 2
Cardamon 1/2"
Star anise 1
Corriender powder 1 sp
Red Chilly Powder 1 tsp
Masala powder
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.

SIMPLE AND HEALTHY AVOCADO SANDWICH

2008-05-18T23:34:00.000-07:00

For one sandwich:

Two Bread slices

One Tomato(Slices)

Half Avocado

One Cheese slice

Tomato sauce

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!!!

Gobi Kebab

2008-05-14T22:42:00.000-07:00

In Australia, kebabs are very popular due to immigration from Greece, Turkey, former Yugoslavia, and Lebanon. Meat and chicken kebabs can be easily found in Sydney. They are commonly served with cheese and a salad consisting of lettuce, tomato, onion etc.

I made this kebab like indain version with chapati and Indian adapted chines dish Gobi Manchurian.

Ingredients:

Wheat flour 1 cup

Cauliflower(cut into florets) - 2 cups

Plain flour/maida -2tbsp

Cornflour - 2tbsp

Thinly Chopped Ginger - 1 Tbsp

Thinly Chopped garlic - 2 Tbsp

Bell pepper(diced) - 1/2cup ( I used yellow and green)

Green chillies - 3 (chopped)

Finely Chopped Coriander Leaves 1/2 cup

Tomato sauce - 4tbsp

Soya sauce - 1tsp

Ajinomoto - 1 Tsp

Cooking soda

Chopped lettuce - 1.5 cups

Oil - to deep fry

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.

CARROT WAITING FOR YOU ALONG WITH MOGALAI MUTTON

2008-05-13T21:34:00.000-07:00

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

4 Green Chilies

1 Cup Curd

4 Garlic pods

1" Ginger

15 Curry leaves

250 gms Mutton (goat/ lamb)

1 Carrot

1 Tomato past

6 Cloves1

1 Tsp. Coriander seeds

2 Cardamom

1" dalchin chekka

1/2 Tsp. turmeric

2 Tsp. Poppy seeds

1 Tsp Chilly powder

oil

salt

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.

KAJJIKAYALU

2008-05-13T20:27:00.000-07:00

For Dough:

Plain flour/ maida - 4 Cups

Suji ravva (optional) - 1/2 Cup

Ghee - 2 Tbsp

Oil for deep frying

Cooking soda

For Filling:

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.

MADATA KAJA

2008-05-12T20:25:00.000-07:00

India celebrates flurry of sweet sticky treats in its every festive moments.
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
Ghee-2 tbsp
Oil for deep frying

for sugar syrup:
Sugar-5cups
Water-4cup
Cardamoms -4

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
chapathi.
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.

PIZZA WITH LEFTOVER CHICKEN CURRY

2008-05-05T20:55:00.000-07:00

Yes the title is correct! I made this pizza with My leftover chicken curry.., I tried this for spicy. People either seem to love or hate this recipe. I personally, love it! I don't like pizzas anywhere except India, I feel Indian pizza is spicy then here ( Can we get any spicy pizza here...??? ch....:( :(...). Usually I prepare this with more cheese, but this time i don't have low fat cheese.

For Pizza base:

2 Cups Plain Flour

1 Spoon yeast

1 Spoon Salt

Luke warm Water

For Topping:

1/4 Cup Leftover Chicken Curry

1 Small Onion ( finely chopped )

2 Tbs Capsicum pieces

200 gms Cheddar Cheese

Tomato Sauce

pepper powder

Mix the yeast in Water and keep aside for 15 mints.
Mix the salt, flour, yeast water and kneed it until the flour is well mixed and soft. Form the dough into a ball and cover with a wet towel to prevent a skin forming on the dough. Leave for one hour to let the yeast work and the dough rise.
Preheat the oven to 170 degrees Celsius.
Roll the dough into a pizza shape. Put the base into the oven for 10 minutes
Meanwhile take your chicken curry and make the chicken like small pieces.
Apply some tomato sauce on prebaked pizza base and add the chicken curry topping on it. spread the cheese, capsicum, onion and pepper powder on this.
And put it back in the oven cooking until the cheese is cooked

AVOCADO MILKSHAKE

2008-04-27T23:39:00.000-07:00

Avocados provide more than 25 essential nutrients, including fiber, potassium, Vitamin E, B-vitamins and folic acid. They also act as a "nutrient booster" by enabling the body to absorb more fat-soluble nutrients, such as alpha- and beta-carotene and lutein, in foods that are eaten with the fruit. And good to improve high blood pressure problem.

Avocado 1

Milk 1 cup

water 1 cup

sugar 2 tbls

Ice

Start by cutting the avocado lengthwise around the seed. Then cup it between palms of hands and gently twist halves apart. Tap seed with sharp edge of knife. Gently lift or pry seed out. simply scoop out the avocado meat with a spoon.

Place avocado, sugar, milk,water and ice into a blender. Puree until smooth.
If u want, You can mix caramel or chocolate in this. I added caramel.

PUNUKULU / BONDA

2008-04-24T18:10:00.000-07:00

Punukulu is a simple snack which comes in handy. In Andhra we have different kind of punukulu like bonda, bajji, Mysore bajji, pesara punukulu. Now I want to mention all these here:

1.BONDA:

Method 1:

Urad daal : 1 cup
Plain flour : 1/2 cup
Onion : 1
Green chillies : 2
Ginger : 1/2"
Cooking soda
Salt
Oil

Soak the Gram daal in water for 5 hours and grind it to a smooth thick batter. Keep aside this batter for 4 to 5 hours. Finely chop the onions, chillies, ginger and mix into this batter with salt, soda. Heat oil in a kadai, take a tsp of batter and drop it into the hot oil. Fry until golden brown and eat hot with coconut chutney.

Method 2:

Urad daal flour : 1.5 cup
Rice flour : 1/2 cup
Cooking soda (optional)
Salt
Oil

We can get this flours in Indian shops, otherwise we can make at home with the help of mixi.
Mix the water into urad daal flour and rice flour, and keep aside this for 8 hours . Later mix the salt and soda. Heat oil in a kadai, take a tsp of batter and drop it into the hot oil. Fry until golden brown and eat hot with coconut chutney.
This batter is good for dosa also,but you have to mix more water for dosa.

2.MYSORE BAJJI :

Method 1:

Plain flour/Maida 2 cups
Curd 1 cup
Cooking soda
Salt
Oil

Mix the curd in plain flour, soak for 6 hours. And mix soda and salt in this. Heat oil in a kadai, take a tsp of batter and drop it into the hot oil. Fry until golden brown and eat hot with chutney.

Method 2:

Semolina / Bombai ravva -2 cups
Curd -1 cup
Cooking soda
Salt
Oil

Mix the curd in ravva, soak for 6 hours. And mix soda and salt in this. Heat oil in a kadai, take a tsp of batter and drop it into the hot oil. Fry until golden brown and eat hot with chutney.

3.PUNUKULU:

Mix the plain flour, salt, onion, chilly and ginger in Dosa batter. Heat oil in a kadai, take a tsp of batter and drop it into the hot oil. Fry until golden brown and eat hot with any chutney.

4.PESARA PUNUKULU:

Moong daal / Green gram - 2 cups
Chillies - 4
Ginger - 1/2 "
Salt
Oil

Soak moong daal 1 to 2 hours ( If whole moong means soak nearly 8 hours) in water and grind it past along with chillies, ginger and salt. Heat oil in a kadai, take a tsp of batter and drop it into the hot oil. Fry until golden brown and eat hot with ginger chutney .

Chayote Curry / Bengalore Vankaya Kura

2008-04-24T14:10:00.000-07:00

The chayote, a climbing plant originally from Mexico, belongs to the melons family. It has so many names, in Hyderabad we are calling Bangalore vankaya, in Chennai and Jamaica, they are calling chow chow, English: chayote, vegetable pear, Malaysia: English cucumber.

Nutritional Values Very low in calories, (12 calories per 100 g on average), chayote contains 0.5% protein, 0.2% lipids and 2% sugars.

Chayote / Bangalore Vankaya - 3

Onion - 1 big

green chillies - 5

coriander powder - 1 Tsp

turmeric powder - 1/4 Tsp

Oil - 1 Tblsp

salt

For tempering:

Cumin seeds - 1/2 tsp

Mustard seeds - 1/2 tsp

Black gram - 1 tsp

Bengal gram - 1 tsp

Red chillies - 1

Curry leaves

Preparation:

Chop the onions and green chillies and keep aside.
Peel & Cut the chayote into small size pieces (remove the seed). And Place chopped chayote, salt into a bowl. Mix by hand and squeeze out as much liquid as possible from chayote.

Now Heat oil in a skillet, add tempering curry leaves, cumin, mustard seeds,black gram, Bengal gram,red chillies. When seeds start to jump around, add the chopped green chillies and onion. Saute them for few minutes.
Later add chayote in that Mix thoroughly and cook for 5 minutes, covered with lid.

Add the coriander powder, turmeric powder, salt and mix well and cook till done.

MINAPA ROTTI

2008-04-21T19:16:00.000-07:00

My Mum used to make this recipe, when I was in schooling. And she used to make different varieties of rotties for us, like dibba rotti (only with urad daal), rotti mukka (with rice ravva, grated coconut and chaana dhaal) , thaati rotti (rice ravva and thati kaayalu) etc... If anybody wintrest to know that recipes means give a message to me, i will post for You.

You can use Idly ravva instead of rice ravva. Even we may prepare this recipe, when we are getting ready to office. Ofcourse we can make big one for all and cut it like cake. This is only for my Hubby, so i prepared small one.

Urad dhaal : 1 cup
Rice ravva : 1.5 cup
Oil : 1 tbsp
salt

Soak Urad daal in water for 6 hours and Grind this very fine with minimal some water (Like Idly dough).

Soak rice ravva in water for 2hours. Later Squeeze the excess water from rice ravva and mix into the urad dhaal dough with salt.This dough again soak overnight.

Heat a kadai/wok, Pour oil in that when heat the Pour dough and Cook covered in slow flame until you sniff the smell. It might be take 10 mints or more,that's depends on quantity. Turn around and let it cook for 5 mints in low heat.switch off the stove when it will come crispy golden brown colour.

Serve with Pudina chutney!

PRAWNS AND DRUMSTICK

2008-04-20T16:57:00.000-07:00

3/4 cup Prawns shelled and deveined

1 cup Drumstick pieces

1 big Tomatoes - cut into small pieces

2 Onion finely chopped

1 tsp Red chilly powder

1tsp Ginger & Garlic past

4 Green chillies

5 Cloves

1tsp Coriander powder

1 tbsp Oil

salt

Preparation

Heat oil in a kadai and when very hot put in that cloves, onions, green chillies ginger& garlic past.

When onions turns limp, add chilly powder, coriander powder and fry for a minute.

Add tomato, drumsticks fry for another 2 minutes then add the prawns and mix well, cover with lid and let it them for 5 minutes.

Now add salt, 1/2 cup water and cook the prawn until prawns are well cooked.

Serve hot and enjoy!.

Note:

You can prepare this curry same like this with cashews instead of prawns.

Just before 15 mints soak the cashews and use in the place of prawns. That's it.

EGG DOSA

2008-04-19T19:58:00.000-07:00

This Recipe is My Son's special, I want to give egg to him. But he doesn't like omelet or boiled egg anything.....

Now he is happy with this.....:) :) :)

In fact, you can eat one egg every day without harming your cholesterol and other blood-fat levels. That's really good news because eggs are very satisfying. Eating one egg as part of a healthy breakfast may help you lose weight by keeping you from getting hungry later in the morning.

Egg Nutrition:

It is clear that eggs are an excellent source of calories (75 calories), cholesterol (213 mg), protein (6.25 gm), and a variety of important nutrients for the body.

Ingredients:

Leftover dosa dough: 1cup
Egg : 1
Oil : 1tsp
Salt
Pepper powder

When the pan is fully heated, take some dosa batter and spread it on the pan into a round shape.
Now break one egg, and spread on the dosa .Sprinkle salt and pepper powder on that Spread oil around the dosa.
Cook till golden brown .Remove and serve with chutney!

For Dosa batter:

1 cup urad dal

1.5 cup rice

Wash and Soak urad dal and rice for 6 hours. Grind into paste like condensed milk (not normal milk) constancy. Cover and keep aside for overnight. Add salt to taste and mix it well .

PUDINA BIRIYANI

2008-04-17T20:45:00.000-07:00

One of my favorite food is biriyani. I love to eat any biriyani like hydrabed dhum biriyani, Kosta prawns biriyani, vegetable biriyani anything.
I ate this dish two years back but i don't know method .Finally yesterday I tried this pudina biriyani..... Wow Its yummy .... Great. It is a one-pot rice dish, just like a vegetable biriyani, only small changes is there.

INGREDIENTS:

2 Cups Rice
1 Bunch Pudina/ Mint
1 Tbsp Ginger & Garlic Past
5 Green chillies slit length wise
1 Carrot
1 Beetroot
1/2 Cup Green Peas
1 Tbsp ghee
2 Cardamoms
½ Spoon Red Chilly powder
1 Bay leaf
10 Cloves
1 Cinnamon stick
1 Tsp coriander powder
2 Tbls Oil
3 Cups water
Salt to taste

Make Masala powder in grinder with Bay leaf, 6 cloves, Cinnamon stick.
Chop the carrot and beetroot.
Wash the rice thoroughly and drain in a sieve and set aside.
Separate pudina leaves from the stem and wash properly then cook 2 mints in microwave. and make it smooth paste along with 1 tsp of water.
In a pressure cooker heat oil along with ghee and fry Cardamoms and remaing cloves until aromatic (this cordamoms and cloves gives good flavors to biriyani).Then add peas,chopped chilly, carrot and beetroot stir for 2 mints, at this stage add chilly powder, daniya powder, masala powder and ginger& garlic past. Let them cook for 5 mints.
Later on add pudina past to vegetables and stir well until raw smell will go from pudina.
Add rice and salt to this and fry 2 more mints. Finally mix the water and let it cook covered with lid. After first Wiesel reduce heat to low and let it cook 10 mints.

Tips:

I prefer to cook biriyani in pressure cooker, if you feel comfort make in oven for better taste. Better not to use tomato in this.

There is no pudina, no taste. There is no beetroot, no colour. There is no cloves no flavor.

COCONUT CAPSICUM

2008-04-17T00:43:00.000-07:00

I love to cook more varieties with capsicum, unfortunately I know very few recipes with capsicum. I like to prepare spicy curries, this is one of my favorites vegetarian curry.

Anyway I will introduce one tasty spicy variety with this. In my ideas its great for parties as vegetarian variety. Yeah... Looks good... Colourful...

I have used only red and green, you can use yellow one as well.

Ingredients:

Capsicums - 3
Fresh Coconut - 1/4 cup
Onion - 2
Tomato - 2
Ginger & Garlic Past - 1 tsp
Green Chilies - 7
Puppy Seeds - 2 tsp
Sesame Seeds - 2 tsp
Coriander Leaves - 1 bunch
Oil - 2 tbls
Salt

Chop the capsicum, onion, tomato,coriander leaves into small peaces. Crush coconut and slices the chillies.

In a kadai or saute pan, heat oil and add chopped onion. Saute until onion become soft. then add ginger&garlic past later on add chopped tomato and chilly fry another 2 min. Now mix the capsicum in that and cover the lid and cook for 5 min.

Meanwhile prepare the sesame & puppy seeds powder. In thick sauce pan once fry the sesame seeds and transfer to a blender, in the same pan fry the puppy seeds for 30sec and grind along with sesame seeds.

Mix this sesame & puppy seeds powder into the curry and Cook until the capsicum become tender and add salt.

At this stage we can add fresh coconut. (some of them don't like fresh coconut in this if so, u can grind dry coconut along with sesame seeds powder. i like this one) and cook two more minutes

Take off from the heat and add chopped coriander.

Serve this capsicum coconut with chapati or steamed hot rice

CORN CHIPS CHAAT

2008-04-15T22:59:00.000-07:00

INGREDIENTS:

corn chips - 50g
tomato - 1
onion - 1
carrot - 1
peach - 1
lemon - 1
curd - 2tsp
tomato sauce

Preparation:

1 Take onion,tomato,peach and cut into small peaces.
2 grate the carrot
3 once crush the cornchips (crush only once)
4 and take 2tsps of lemon juice from lemon.
5 mix tomato sauce properly with onion,carrot,tomato,peach,cornchips,lemon juice.
6.finally serve in plates and decorate with curd.