Pulihora (Tamarind Rice)

Pulihora, a traditional dish of Southern Indians, flavored with aromatic spices and curry leaves.

Ingredients: 2 cups raw rice (cook such that each grain is separate, spread to cool)
1/2 tsp turmeric,15-20 fresh curry leaves,salt to taste,large lemon sized tamarind (soak in a cup of hot water and extract pulp), 1 tsp jaggery, 1 tbsp channa dal, 1 tbsp urad dal, 1 tsp teaspoon mustard seeds, 1 tsp cumin seeds, 3-4 medium dry red chilli, 4-5 green chillis slit length wise,
1/4 tsp asafoetida, 2fistfuls roasted peanuts, 3tbps.oil,

Powder: 1 1/2 tbsp sesame seeds, 1/2tsp. mustard seeds, 2whole dry red chilli, 1/2 tsp.methi seeds, heat a pan and dry roast these ingredients and make them into a fine powder.

Heat the oil in a cooking vessel, add the mustard seeds and let them splutter. Add dry red chillis, cumin seeds, channa dal, urad dal and fry for a minute till light brown. Next add the slit green chillis, asafoetida and few curry leaves and fry for a few seconds. Add the tamarind extract and jaggery and cook till the raw smell of tamarind disappears, approx 15 min. It will be a like a thick flowing paste. Remove from heat, Now add the tamarind mix to the rice and combine well such that its spread all over the rice. Adjust salt. Finally sprinkle the roasted sesame seeds powder and roasted peanuts and combine well and serve it..................it's the true delicacy of the southern house hold.

Curd Rice

Curd rice or Yogurt rice is a comfort food made in South India. Cooked rice is combined with curd and then seasoned with chilly, curry leaves, ginger, urad dal, mustard seeds, channa dal and hing.

Ingredients:1 cup curd (yogurt),1/2 cup cooked rice,1 tsp Salt to taste,1 green chilly (de-seed and finely chop)

For Seasoning:1/2 tsp channa dal,1/2 tsp urad dal, 1/4 tsp mustard seeds,2 red chilly,7 curry leaves,Pinch of asafoetida,1/8 tsp grated ginger, 1tsp. ghee.

Method:
Mash the cooked rice with your hands (just little). Combine the rice, yogurt and salt. If required add little milk and mix.
Saute the green chilly in a pan until soft. Add it to the rice mixture. Heat a teaspoon of ghee in a pan. Add the channa dal, mustard seeds, urad dal, red chilly, curry leaves, hing and ginger. Stir it for few seconds and finally mix with rice. Serve with pickle or vegetable side dish.

Sandesh

Hurrayyyyyyyyyyyyyyyyyyyyyyyy.......wowwwwwwwwwwwwww.................................................This is my 50th post.....................................................

Ingredients:

Fresh Paneer (made from 1/2 gallon of milk)
Powdered Sugar (3/4 cup, or to taste)
Small Cardamom Powder (1 tsp)
Pistachios (25 unsalted, 18 whole and rest sliced)

Method:
Make fresh paneer from 1/2 gallon of milk and press it with something heavy for 45 minutes, so that all the water come out.
In a large bowl, start mashing it with your hands until smooth and a ball is formed. The heat from your hand will help it in becoming soft and smooth, which is very important since we are not cooking anything.
Now add powdered sugar and cardamom powder. Mix well with hands.
Divide the prepared paneer into 15-18 equal portions.
Roll one of them between the palms of your hands and flatten it.
Put one pistachio in the middle and roll into a ball.
Let them set for 3-4 hours in the freeze, before serving.

Butter Biscuits

Ingredients:-

All Purpose Flour (Maida) –

2,cups Sugar – 3/4th cup,

Cardamom – 4,

Butter/Ghee - 1 ¼ cup,melted

Baking Soda – 1 tsp,

Method :-

Grind the Sugar and Cardamom together. In a large bowl, mix the Flour,Sugar and Baking Soda. Heat the butter/ghee in a kadai till it melts and add it to the flour. Mix all the ingredients together ,press hard with hand as the mixture tends to loosen. Do not add water .If required, melt some more ghee and add it to the mixture. Make a tight dough. Keep it aside for 4-5 hrs. Now, you will find the mixture to be a little hard, don’t panic(I remember panicking for the first time), just press it hard with hands and it should be fine. Make small rounds and flatten it little(not too flat,just press a little on the top).The mixture might loosen out in between. If so, use ghee in hands and apply pressure . Preheat the oven at 300F.Place the balls(space it well) in a greased oven proof dish and bake it for 25-30min.Once done store it in a air tight container.

I have done a lot of experiments with this recipe,but never succeeded, but this time.. I made it.......they are simply delicious and incredibly soft, I fallowed and copied the recipe of my fellow blogger .................Tips from her.......do not bake it as soon as the dough was made (ie., without keeping it for 4-5hrs) the taste will be fine but the balls will flatten completely,they will stick with each other and turn brown in color in no time.I suggest, keep checking in between. These taste good when they are hot or warm.

Noodles

Ingredients

1 pack of Chinese rice noodles/haka noodles, 1/2 cup strips of carrot, 1/2 cup cabbage (shredded), 3 cloves of garlic minced, 1/2 cup green pepper strips, 1/2 cup scallions, 2tsp. chili garlic sauce, 2tsp. tomato ketchup, 1 tsp of soy sauce,a pinch of ajinomoto(optional), 2tsp. cornflour, salt to taste. 3tsp. oil

Boil the noodles as per the instructions on the pack.In a wok add oil, once its hot add minced garlic ,wait until it turns golden brown, then add all the vegetables and half of scallions and ajinomoto,once the vegetables are 3/4 done(don't fry them until soft )add in all the sauces, salt,pepper and cornflour allow it to boil for 2-3 min. then toss in pre boiled noodles and cover with lid, keep on the low flame until noodles incorporate the flavor,now add the remaining scallions and serve them hot.................

Rasgollas

Ingredients:

4cups of milk

1/3 cup Lime/Lemon juice or Vinegar
4 Cups Water
1 ½ Cups Sugar
Bring milk to a boil on medium heat. When it comes to a boil, stir in the lemon juice or vinegar. Stir till the milk curdles and the whey is separated. Let sit for 5 minutes. Turn off heat. Line a colander with a double layer of cheesecloth and drain. Immediately rinse under cold water to remove the citric residue.
Squeeze out as much water as possible, tie in a knot and let sit in the colander for 20-30 minutes. The less water the better.
Once the water has been drained completely, remove the soft paneer from the cloth into a food processor or to a smooth clean kneading surface. At this stage the paneer will be crumbly and will not hold shape.

If it's in a processor process it for 30 sec.,or begin to knead gently, and continue to do so until the entire paneer comes together into a ball. At this stage, as you knead, your palms should become greasy. Knead for around 8-10 minutes. More than the time, the grease on your hand is a better indication. Also, pinch off a small piece and roll into a ball. If the ball holds shape then your paneer is ready to be used in the next stage.Bring water and sugar to a rolling boil in a clean pressure cooker. Divide the paneer into 10-12 pieces and roll into a smooth ball. If the balls are falling apart even slightly, knead the whole mixture again and then roll into a ball.

Drop these balls into the boiling sugar syrup one at a time. These balls will double in size when done, so make sure there is enough room in your pressure cooker. Do them in two batches to avoid crowding. Close lid and turn heat to high. Place weight on lid and after one whistle, turn heat to low and cook for 7 minutes. Turn off heat and let cool completely before you handle the Rasgollas. Refrigerate before serving.

Kodi Guddu palu posina Kura/ Egg Curry with Milk

Me and My Sissy arevery fond of this egg curry. There was a time when Mom used to make this for us everyday. Habit changes and somehow in the line, I found we stopped making it. At times I try making it, else normally never. I have been planning for so long to make this curry,that I almost gave up on that. But this time when I went for vacation, my mom made this curry for us,My j :-) and daughter became big fans for this curry..............hmmmmmmmmmmm..

So,tastes and habits are back now..........so I cook it so often.....at least twice in a week........

Ingredients:

3big onions(chopped), 4Eggs, 5cups milk,1/4tsp. turmeric, 1tsp. red chilli powder, salt to taste and 3tsp.oil.

Method:

In a flat pan add oil, once it is hot add onions and sautee them for 5 min.then add salt,red chilli powder and turmeric, fry for one more minute and then add milk and allow it to boil, once it starts rolling boiling, crack the eggs and drop one at a time with little gap(don't put them all together)and cook on a medium high flame until the gravy is tick(appx.20min.) and flip the eggs..............The eggs look like cutlets.......serve them hot with roti or with rasam rice.

Karivepaku Podi

Ingredients

150 gm curry leaves,

8 dry red chillies,

2 tablespoon coriander seeds,

2 teaspoon split black gram,

1/2 teaspoon fenugreek seeds,

1 1/2 teaspoon cumin seeds,

6 cloves garlic,

2 teaspoon oil ,

2'' flake of tamarind

salt to taste

Heat oil in a small skillet and add coriander seeds, fenugreek seeds, tamarind, split black gram and dry red chillies. Fry until the black gram changes color. Remove from heat and transfer the contents to another dish to cool.In the same skillet, in the remaining oil, add curry leaves and fry on low heat until curry leaves turn dry (some of the water content of the leaves evaporates). Remove from heat. Let cool.Now blend the contents of the dish, salt and curry leaves in a processor to the consistency of coarse semolina (like brown sugar). Now add cumin seeds and garlic and blend for a minute.Goes well with plain white rice served with butter.Stays good up to a month.

Spring Rolls

Vegetables

Carrots - 2 (cut into strips),

Cabbage - 1/4,(shredded)

Green Pepper-1/4th(diced into very small cubes),

Spring roll pastry- 18 sheets(I used TYJ brand bought from Asian store)

Salt to taste,

1/4tsp. black pepper powder,

Mix all the vegetables with salt and pepper powder and place the mixture onto one corner of the spring rolls and roll halfway.Now brush the edges with the water and fold the edges and continue rolling the spring roll to enclose completely.
Finally deep fry the spring rolls in hot oil.Let them drain on a paper towel and then transfer them to a container.
Serve with spicy honey chili sauce.

Vermicelli Payasam

2 tbsp - ghee.

4 tbsp - sliced cashew nuts,

2 tbsp - golden raisins,

1 cup - vermicelli,

5 cups - milk,

1 cup - sugar

pinch - saffron, soaked in 1 tsp - warm milk,

Cardamom powder to taste.

Fry the nuts and raisins separately in ghee until the nuts turn golden brown and the raisins are puffy, then take them from the pan, and add crushed vermicelli to the ghee and fry until golden brown,then add 5cups of milk to fried vermicelli and cook until the vermicelli becomes very soft. Then add nuts, raisins, sugar, cardamom powder and saffron. Cool before serving.

Tomato Chutney

Ingredients

3 large ripe Tomatoes,1/4 red onion,10 green chillies (or as per your taste),1/2tsp. channa dal,1/4 tsp urad dal,1/2tsp jeera, 1/4 tsp methi seeds, 1/2 tsp coriander seeds,salt to taste.

To Temper

1/2 tsp urad dal (split black gram)
1/2 tsp mustard seeds
1/2 tsp channa dal (bengal gram)
pinch of turmeric
pinch of asafoetida

whole red chillies
few springs of curry leaves

Method

In a pan take 2tsps. oil and add jeera, channa dal, urad dal,methi and coriander seeds and once they start cracking then add onion , green chillies,and saute them till soft and then add diced tomatoes and fry for a while and then put this fried stuff in the mixer and grind it till soft .Now temper the ingredients listed in 1/2 tsp oil and then pour it on the grinded mixture.It will go good with rice,vadas and snacks................

Garelu( Urad Dal Wada)

Another recipe from Andhra, favorite of many !!!!!!!This is served with chutney or sambar, they even taste better with out any........................

Wash and soak Urad dal for 2-3 ,drain the water and grind the dal using a food processor, [if the batter is not in stiff consistency, the wadas do not get a perfect shape]. Add cumin seeds, chopped onion, chillies, ginger and salt.Heat oil in a deep vessel. wet the zip-lock bag, take a spoonful of batter on the bag, form a circular shape and flatten the wada. Make a hole at the center of the wada [This will ensure that the wada is fried evenly] Slowly drop wadas in hot oil, deep fry on both sides till golden brown. Serve hot with sambar or chutney and enjoy! Rocks with hot tea as well!!

Cheese Cake

2 lbs. cream cheese, softened
1 store bought pie crust,
2/3 cup sugar,
2 Tablespoons cornstarch,
3 eggs,
3/4 cup mashed ripe bananas,
3/4 cup heavy whipping cream,
2 teaspoons vanilla extract

Beat cream cheese with an electric mixer until light and fluffy. Beat in sugar and cornstarch. Add eggs, one at a time, mixing well after each addition.Add the bananas, whipping cream, and vanilla. Pour mixture over crust. Bake in a 350 degree oven for 15 minutes.Reduce oven temperature to 200 degrees and bake an additional 75 minutes, or until center is almost set.Allow to cool completely, then refrigerate, uncovered, for at least 6 hours.

Bruschetta

Ingredients:

6 or 7 ripe plum tomatoes
2 cloves garlic, minced
1 Tbsp extra virgin olive oil
6-8 fresh basil leaves, chopped.
Salt and freshly ground black pepper to taste
1 baguette French bread

1/4 cup olive oil

Prepare the tomatoes first.Blanch the tomatoes. Using a sharp small knife, remove the skins of the tomatoes. Once the tomatoes are peeled, cut them in quarters and remove the seeds and juice from their centers,use plum tomatoes instead of regular tomatoes as there are fewer seeds and less juice. Turn on the oven to 450°F to preheat,While the oven is heating, chop up the tomatoes finely. Put tomatoes, garlic, 1 Tbsp extra virgin olive oil in a bowl and mix. Add the chopped basil. Add salt and pepper to taste. Slice the baguette on a diagonal about 1/2 inch thick slices. Coat one side of each slice with olive oil using a pastry brush. Place on a cooking sheet, olive oil side down. Once the oven has reached 450°F, place a tray of bread slices in the oven on the top rack. Toast for 5-6 minutes, until the bread just begins to turn golden brown. Rub some garlic in the slices and drizzle half a teaspoon of olive oil on each slice. This is the more traditional method of making bruschetta, arrange the bread on a serving platter, place topping on each slice of bread and serve.

Quesadilla

Perfect for an evening snack.........................

1 pound boneless chicken, diced ,1 tablespoon vegetable oil , 2 green bell peppers, chopped , diced broccoli, 1 onion, chopped, 10 flour tortillas, 1 package four cheese, salt to taste, 1/2tsp. pepper flakes

.

In a pan take 1tsp. oil and add the chicken with the salt and pepper flakes,once they are cooked, stir in the green bell peppers,broccoli, onion, and chicken. Cook and stir until the vegetables have softened, about 10 minutes.
Layer half of each tortilla with the chicken and vegetable mixture, then sprinkle with the cheese. Fold the tortillas in half and Place it on the hot tavva until the cheeses melt, about 7 min. Serve hot with sour cream.........

Vegetable Kurma

Ingredients

3/4 cup each of chopped beans, carrots, potatoes and cauliflower,1 small onion sliced,2tbs.oil,Salt to taste,1/2 tsp. red chilli powder, Coriander leaves for garnishing.

Gravy:

Blend the following into a very smooth paste: 1/2cup shredded coconut, 1 small onion, 3 flakes garlic, 1'' piece of ginger, 3tbsp curd, 1/2 tsp poppy seeds,1tsp coriander powder, 3 green chillies, 1'' Cinnamon stick, 2cardamom,3 cloves,1 tbsp cashew nuts.

cook the vegetables and set aside. Heat the oil and fry the sliced onion until they are translucent, Now add the blended masala and fry till the oil starts leaving the sides of the masala. This will take a minimum of 15 minutes, more the masala fries, the better the dish will taste.When the masala is fried well, add the cooked vegetables, red chilli powder, salt and some water and put it back on the stove and cook it until the gravy is thick enough. Remove from heat and garnish with coriander leaves. Serve hot with roti or steamed rice....................

Lemon rice

Ingredients

1 1/2 cups of rice
salt to taste,
2 tablespoons cooking oil,
A pinch of asafoetida,
2 dried red chilies,
1 tablespoon urad dal,
1 tablespoon chana dal,
1/2 cup peanuts,
1/2 teaspoon mustard seeds,
curry leaves,
1/2 teaspoon turmeric powder,
3 tablespoons lemon juice.

Cook the plain rice in the rice cooker,Heat some oil in a nonstick pan and add in the asafoetida. Break the red chilies into large pieces and toss them in the pan along with the urad dal, chana dal, and mustard and jeera seeds. Fry for about thirty seconds till the lentils turn light brown.- Toss in the peanuts and green chillies. When you hear the mustard seeds crackle, add the curry leaves and stir in the turmeric powder. Stir-fry for another thirty seconds. Now toss the rice in the pan so that the spices mix evenly in the rice. Ensure that the rice is evenly yellow. Now add salt and lemon juice and toss the rice again.

Tomato Bath

Ingredients

2 cups Suji (Bombay Ravva),Hot water 5cups
3 ripe tomatoes
1/2 big onion
Few green chillies
Few curry leaves
Coriander (Cilantro),Mint leaves

Seasoning ingredients

2tsps. Cashew nuts,1/2tsp. mustard seeds,1/2tsp. cumin seeds,3cloves,1''cinnamon stick crushed, curry leaves, 3-tbs.oil, Salt as required,1/2 Chopped onion, 3green chillies and tomatoes.

Keep a deep non stick vessel on flame and add 3 tblsp oil to it. When the oil is hot, add all the seasoning ingredients to it. Once the mustard seeds start spluttering, add chopped onions, tomatoes and green chillies and fry till the tomatoes are well done. Add chopped coriander and mint leaves to the mixture and fry it till the coriander loses it color, then add ravva to it and fry for 5-7 min. then add hot water and salt to ravva, the mixture begins to boil, then reduce the flame to medium and cover it with lid for 3 min.or until the bath is thick, then just before turning the flame off, add one tbsp.Ghee to the dish and stir it well. .................................................it will go good with peanut chutney.

Kodi guddu Munakkaya Masala(Egg in Tomato and Milk)

There is a lot to tell about this curry....................................this is delicious and quick fix.You need not take myword for this..........if you try it out, it will sure become one of your favorites too........

Ingredients:

4 Eggs, 2big onions(chopped), 2big tomatoes(diced), 2 cups of Milk, Salt to taste, 1tsp. Red chilli powder, 1/4tsp. turmeric.

Seasoning:

2tsp. oil, 1/2 tsp.Mustard seeds, 1/2 tsp.Jeera, 1 Spring of curry leaves.

Method:

Heat oil in a pan.once it is hot add all the seasoning ingredients,when they start spluttering add the chopped onions, once they are translucent add the tomatoes and fry them till the tomatoes are soft, now add drum sticks, and boiled and peeled eggs(slit them a little so that the eggs absorb the gravy and taste better),salt,red chilli powder, turmeric and add 2cups of milk and cook till the drum sticks are soft and tender.......this will go good with rice.

Tomato Munakkaya Kura(Drumsticks with tomato and milk)

Ingredients:
2big onions(chopped), 2big tomatoes(diced), 2 cups of Milk, Salt to taste, 1tsp. Red chilli powder, 1/4tsp. turmeric.
Seasoning:
2tsp. oil, 1/2 tsp.Mustard seeds, 1/2 tsp.Jeera, 1 Spring of curry leaves.

Heat oil in a pan, once it is hot add all the seasoning ingredients,when they start spluttering add the chopped onions, once they are translucent add the tomatoes and fry them till the tomatoes are soft, now add drum sticks,salt,red chilli powder, turmeric and add 2cups of milk and cook till the drum sticks are soft and tender.......this will go good with rice.

Green Pepper Rice

Ingredients

1Green capsicum(cut into cubes), 2cup Basmati rice, 2tsp.oil.

For Seasoning:

1/2 tsp. mustard seeds, 1tsp. black gram, 2tsp.Bengal gram, 2 red chilies,2 springs of curry leaves, few cashew, 1tbsp. peanuts

For Masala powder:

6 red chilies, 1" piece cinnamon, 2 tsp coriander seeds, 1/2 tsp cumin seeds, 11/2 tsp black gram, 11/2 tsp Bengal gram, 2 tbs. dry grated coconut, 11/2tsp.peanuts.

Fry the masala ingredients in a pan with 1 tsp oil till brown, remove, cool and blend to a fine powder. Cook rice , spread, cool and mix a 1tsp. of oil to it and keep aside. Heat oil in a pan, fry the seasoning seeds until they splutter. Add diced capsicum and fry till soft, reduce the heat and add grated coconut. Fry until light brown, then add salt and the cooked rice. Fry until the rice is hot, then add powdered masala and mix well and serve hot with raita.

Fried Rice

This is simple and delicious fried rice recipe that I have been cooking for a long time........

Ingredients:
1 cup rice,
1/4tsp.garlic(finely chopped),
1cup chopped celery,
1/2 cup chopped carrot(length wise),
1/4 cup chopped cabbage(length wise),
1 cup spring onions(finely chopped),
1/4 cup green bell peppers(optional).
2tsp. soy sauce,
4tbsp. chilli garlic sauce,
2tsp. oil,
salt to taste.
1/4tsp.black pepper powder.

Cook the rice and keep it aside. In a pan add oil, once it is hot add garlic,1/2cup spring onions, celery and all the chopped vegetables and fry them on high flame until the veggies are half done(do not fry until soft) then add soy sauce, chilli garlic sauce,salt and pepper and now allow the vegetables to boil in the sauces for about a min. then add the cook rice and toss until it is mixed with the sauces and finally garnish it with remaining 1/2 cup of spring onions and serve it hot with garlic sauce or Manchurian.

Pappu Endumirapakayalu ( Toor Dal with whole red chillies)

Beans Vepudu (French Beans Curry)

Ingredients:

1lb.Green Beans,(chopped),1 spring of curry leaves, 1/4cup onion (chopped), 1/4 tsp jeera and mustard each, 1/4tsp. red chilli powder, 1/4tsp.turmeric, 2tsp. grated coconut, salt to taste.

chop the beans,and cook them until tender with little salt and drain the excess water if any(preferably cook with little water). In a pan take oil and season it with mustard, jeera and curry leaves, then add chopped onion, fry them for a while, then add beans and fry for 5 min., now add grated coconut, red chilli powder and fry for a min. and remove from the flame..........it will go good with rice and dal................................