Thursday, December 31, 2009
Wednesday, December 30, 2009
- 2butter sticks(1cup) at room temperature
- 1 cup all-purpose flour
- 1/2 cup icing sugar
- 1/2 cup cornstarch
- 1/2tsp.vanilla extract
- Sift four, cornstarch, sugar together and keep it aside. Cream butter, vanilla until light and fluffy, then add the sifted dry ingredients to butter in few batches; blend smooth with mixer until they are mixed well. Refrigerate dough 15 minutes. Preheat oven to 300F. Make 1'' balls, place then on ungreased cookie sheet; flatten lightly with fork. Chill the cookies for 5-10min., then bake for about 20-25min., or until slightly brown.
Monday, December 28, 2009
I feel......it's only yesterday that I came across thousands of food blogs that inspired me to have one for me. I can't believe that this space turned one on 26th Dec., and I must say it has been an amazing journey so far learning, experimenting new recipes and top of all I made many friends around.
These are the easy making and fast vanishing sweet treats, that I have made in recent days.......These are on my to do list for a long time. Due to holidays I was quite busy so could not come up with any creative,(time taking) dish for my blogs 1st b'day, but no regrets because these cute little goodies came out so perfect and yummm.........Enjoy these Coconut Macaroons from me for this occasion......................
- 2&3/4 cup Shredded Coconut, (I used sweetened coconut)
- 3/4 cup Sweetened Condensed
- 1tsp.Vanilla extract
- Pinch of Salt
Mix all the ingredients together. Use a cookie scooper or spoon to drop the mixture onto a greased baking sheet. Preheat the oven at 325F and bake for about 15 min or until golden brown. These cuties are ready to munch..............
Wednesday, December 23, 2009
- 2 cups grated bottle gourd(peel the bottle gourd,remove seeds and grate)
- 3cups milk
- 4tsp. Sugar
- 1/4 cup Khoya
- 1/4cup milk maid/condensed milk
- 3tsps.chopped pistachios, cashews,almonds
- A pinch of saffron
- 3-4cardamom (powdered)
- 1tbsp. ghee
Squeeze out any excess water from grated bottle guard and keep it aside. In a pan add ghee fry the nuts and keep aside. In a heavy bottom vessel bring milk to boil, then add the grated bottle gourd and sugar to the milk, let it cook for 5-8 mins., add condensed milk, khoya to the boiling milk and mix it well( if not using khoya just increase the condensed milk to 1/2cup instead of 1/4 and reduce the sugar). Add the cardamom powder ,saffron and fried nuts, mix well and turn off the heat.Serve hot or cold!
Posted by prasu at 7:10 AM
Tuesday, December 22, 2009
This is a simple, but toooo delicious brinjal vepudu. I had fall in love with this curry for the first bite itself, I have tasted it in my friend, Krithi's house, who's also a good cook, but... if we say that, she simply says...........Achoo.....I'm not that good, but indeed she's great. Thank you dear for the recipe.
- 1lb.Vankayalu/brinjal/eggplant(cut length wise)
- 1/2tsp.tamarind extract,
- 1tsp.sambar powder
- salt to taste
- 1/2tsp.urad dal
- Take brinjal pieces, to them add tamarind extract, salt and sambar powder, mix well. In a pan add oil, once it's hot add mustard and urad dal, once they start to splutter add brinjal pieces, reduce the heat to medium and fry them for about 15min., or until the brinjal skin is light crispy. Serve it as a side with rice or roti.
Monday, December 21, 2009
Here is another Indian Broad Bean Curry............
- 1big potato (peeled and cubed, boiled, add little salt to potato pieces while boiling)
- 1lb.chikkudu kayalu / Indian broad beans(cut into 1''pieces, steamaed, add little salt to bean pieces while steaming)
- 1tsp.red chilli powder
- salt to taste
- 1/4turmeric powder
- 1/4tsp.coriander powder
- 1/4tsp.sambar powder
- 1/2tsp.mustard and jeera each
- 1spring curry leaves
- 1tsp.poppyseeds(soak in warm water for 20min)+2cloves+1/2''pice cinnamon gind to fine paste.
- In a pan heat oil, add mustard and jeera, once they start to splutter add onion, turmeric powder and curry leaves, fry till the onions are translucent then add tomato and fry til pulped up, then add the ground paste and fry for 5min. on medium heat, then add cooked potato and bean pieces, salt, red chilli powder, coriander powder, sambar powder and 1/2cup of water, cover and cook it on medium heat till the gravy comes to desired consistency. Serve it with roti or rice.
Friday, December 18, 2009
- 2cups Basmathi Rice. Soak it for 1/2 an hour. Cook rice with 2tsp.mint, 1/2tsp.oil/ghee, and salt to a grainy consistency, but totally cooked.
- 3cups mushrooms, cleaned and chopped.
- 1medium sized onion roughly chopped. In a pan heat 1tsp.oil, add the chopped onion and fry til translucent, let it cool and grind it to a fine paste.
- 1/4cup cashews, soak for 15mins., grind them to a very fine paste.
- 2medium sized tomatoes, microwave or boil them till very soft, cool them, peel the skin out and puree the tomatoes.
- 2&1/2tsp.ginger garlic paste.
- 1/2cup cilantro leaves
- 1/4cup mint leaves
- 1/2tsp.garam masala powder
- 1&1/2tsp.red chilli powder
- 1/2tsp.coriander powder
- Salt to taste
- Whole garam masala:
- 2''cinnamon stick
- 2bay leaves
- 1star aniseed
In a thick bottomed pan add oil, once hot enough add all the whole garam masala ingredients and fry till light golden color. Now add onion paste, ginger garlic paste, coriander leaves, mint leaves and fry for 5mins., on medium high heat. Then add cashew paste, tomato puree, salt, red chilli powder, coriander powder, garam masala and salt, mix well and fry on medium heat for 5-7min. Add the chopped mushrooms and 1/2cup of water, cover with lid and cook for about 10min., until the gravy leaves oil and the mushrooms are cooked.
In a bake ware, smear 1/4tsp. ghee and add the mushroom gravy to it, later cover the gravy with cooked rice( if interested can add little orange food color mixed with milk to the rice, this is totally optional) and tightly cover the pan with aluminium foil, bake at 350F for about 20mins., remove from the oven, mix it well and serve it with rita or chicken curry.
Thursday, December 17, 2009
- Urad dal – 2 cups
- Sugar – 1 ¼ cup
- Ghee – ¾ th cup
Dry roast the urad dal on medium heat till golden brown(take care not to burnt them), let dal to cool of completely. Mean while melt the ghee and keep it aside.Now take the roasted urad dal and grind it to a smooth powder using a mixer ( Make sure it’s nice and smooth. It’s very important that the mixture is super fine) and keep it aside. Now grind the sugar to a fine powder, then add the powdered sugar to the urad dal powder, mix well that they get incorpotated well, now add the melted ghee, little at a time till you reach the consistency where you can mold them to laddoos. Store them in the air tight container, they stay fresh for about 15days.
Tip: We can also store the sugar and urad dal powder in an airtight container and can make laddoos later by adding melted ghee.
Posted by prasu at 8:57 AM
Wednesday, December 16, 2009
Many of us know that Andhra Stuffed Brinjal curry(gutti vankaya kura) is very delicious, to this equivalent is this stuffed tindora curry, this is also one of the delicacies of Andhra which can not be found in any restaurants...........This tangy and sweet curry makes every one's favorite.
- 1/2lb.dondakayalu/tindora ( make a + slit length wise for stuffing)
- 1 medium onion(roughly chopped)
- 2tsp.red chilli powder
- 1/4tsp.turmeric powder.
- 1tsp. grated jaggery (must add, can be adjusted)
- tamarind (goose berry sized, soak in 1/4 water, squeeze the extract)
- salt to taste
- 1 1/2 tbsp. oil
- coriander leaves for garnishing
Fry 1tsp.cumin seeds, 1Tbsp. urad dal in 1/2tsp. oil. Now grind these fried ingredients with onion, red chilli powder, turmeric and salt to a fine paste and keep it aside.
- 1/2 tsp mustard & jeera each
- 1spring curry leaves
- 2crushed garlic cloves
- First Stuff the dondakayalu with the ground paste and keep aside. Heat oil in a pan, once hot, add mustard and jeera , once they start to splutter, add garlic and fry till the garlic is light brown, now add the curry leaves and fry til they are dark green in color, now add the stuffed dondakayalu/tindora and fry on medium heat for 5min. then add the remaining paste and fry for 2min. on medium high heat. Now reduce the heat to medium, cover with lid and saute for few mins.(apx.5-7min.), then turn the dondakayalu/tindora to other side, (this makes even cooking) and saute for another 5mins.on medium heat covered with lid, then add tamarind extract along with 1cup of water, let the curry cook on medium heat, covered with lid till the dondakayalu/tinora are soft, then add jaggery, mix well and cook til the curry reaches light thick in the consistency(like in the picture above). Garnish with coriander leaves and serve it with steamed rice.
Tuesday, December 15, 2009
- Rice Flour - 1 cup
- Water - 1 cup
- Split Yellow Moong dal / Pesara pappu / Mung Dal / Pasiparuppu - 1 1/2 - 2 tblsp
- Cumin Seeds - 1 tsp
- Sesame Seeds - 1 tsp
- Chili powder - 1 tsp
- Ghee or oil - 1 tblsp
- Salt to taste
- Oil for deep frying
Method to prepare:
- Making the dough: Soak moong dal in water for half hour to 1 hour.In a deep bottom pan, boil water, then add salt, ghee and moong dal. Bring it to boil, simmer and slowly add the rice flour. Using a rolling pin or the ladle, mix the flour with water by stirring it well. When the flour is mixed and done, turn off the heat immediately. Cover with lid and keep aside for 10 to 15 mins.Once the dough is cool, add chilli powder, sesame seeds, cumin seeds and mix well. Knead till you get a smooth dough. Adjust the salt and spice depending on your preference.
Frying the Chokodi:
- Heat a pan with oil, enough to fry 3 -4 at time, if you conscious of not using too much oil. Simmer once it gets hot. The temperature should not be smoking hot.Grease your fingers with oil and pinch out a small lemon size ball and roll between your palms to form a thick rope. Bring the two ends to together and press to form a rope. Ensure the ends are firmed pressed as not to give out during frying.Continue with the rest of the dough until you are done with the entire batch. You can either cover it with a plate or a cloth to prevent the dough from getting dried.Check if the oil is in the correct temperature, by dropping a tiny bit into the oil. Then gently slide the rings or the chakodis in batches of 4 -5. The flame has to be on high until the chakodis come up to the surface, then lower the flame to medium and cook till you get a golden colour on the chakodis.When the chakodis are golden all over, using a slotted ladle, remove to a kitchen towel and cool. Store in an air tight container for longer shelf life
- Remember to turn the heat to medium to high and high to medium for getting the chakodis to golden colour and also to be cooked evenly. Only this way you get crispy chakodis. These should not be cooked on low flame as they will absorb more oil and can turn soggy also at times.
Variation: Instead of Cumin and Sesame seeds, 1 tsp of Ajwain or Omam can be used along with chili powder.
Monday, December 14, 2009
- 2lb.snake gourds(chopped into small pieces), 1no.tomato diced(optional), 1tbsp.oil, ½tsp.mustard & jeera each, 4no.garlic cloves(crushed), 2springs curry leaves, 1no.onion(roughly chopped), 1tsp.red chilli powder, ¼tsp.turmeric powder, salt to taste, 2cups,milk(whole or 2%).
- Heat oil in a pan, once it is hot add mustard & jeera seeds, let them splutter, then add the crushed garlic, curry leaves and stir fry for a min., then add chopped onions and saute the onions until they are soft, then add tomatoes and fry for a min.,, then add the chopped snake gourd pieces, salt,turmeric powder and cook on medium heat by covering with lid for 10 min.or until the snake gourd is tender, then add red chilli powder, mix well, then add the milk, bring to a boil, reduce heat, and cook for another 5min., the consistency should be like that in the above pic........serve it hot with roties or rice.
Friday, December 11, 2009
1spring Curry leaves
Grind coconut, green chillies and ginger to coarse paste and keep it aside. In a pan heat oil, add mustard and jeera, once they start to splutter add onions and curry leaves, fry them till they are translucent, then add cabbage, carrot, turmeric powder, salt, sprinkle little water and close with lid, cook til the carrot and cabbage are half done, now remove the lid and cook till the veggies are totally done, then add ground coarse paste and fry for about 2min. adjust the seasoning and remove from the flame......serve it with rice or roti.
Thursday, December 10, 2009
- Beerakayalu/Ridge Gourd - 3(medium size, peel and cut to 1''pieces)
- Senagapappu/Chana dal - 1cup(soak for 15min. in water)
- Onion -1/4(roughly chopped)
- Tomato -1(diced)
- Coconut -1/4cup
- Ginger root -1/2''piece
- Garlic -2cloves
- Dhania Powder - 1/2tsp
- Cloves -2
- Cinnamon -1/2''piece
Grind all the above ingredients to fine paste using required water.
- Cook the soaked Channa dal(it should be totally cooked but not mushy) and keep it aside, preserve the channa boiled water. In a pan add oil, once it's hot add mustard, jeera, once they start to splutter add curry leaves, onions and fry till the onions are translucent, then add tomato, turmeric and fry for a min. then add the ground masala and fry for 5min., now add beerakaya/ridge gourd pieces, salt, cooked channa dal water, cover and cook till the ridge gourd is totally cooked, then add the boiled channa dal and cook for another 5min., or until the curry reaches the desired consistency( it should not be too watery or thick, see the above picture for the consistency). Serve it with rice or roti.
Wednesday, December 9, 2009
1lb.Chikkudukayalu/Indian Flat Beans(cut to1''pieces), 1/4onion(roughly chopped), salt to taste, 2tsp.oil, 1/2tsp.mustard and jeera each, turmeric powder(little), 1/4tsp.channa dhal, 1 spring curry leaves.
- 4tsp.white sesame seeds
- 1/2tsp.bengal gram/chnna dal
- 1/2tsp.split black gram dal/urad dal
- 1/4tsp.cumin seeds
- 1/4tsp.coriander seeds
- 2-3 dried red chillis
- 2garlic cloves(crushed)
- salt to taste
- 1tbsp. oil
Add oil in a pan, roast all the above ingredients till they are golden yellow in color, do not burn them. Let them cool and grind them to a coarse powder.
Steam cook chikkudukaya pieces with salt, turmeric and very little water. Let them cool, squeeze out the excess water and keep it aside. In a pan heat 2tsp. oil, once it's hot add channa dal, mustard, jeera and curry leaves, once they start to splutter add chopped onion, fry till they are soft, then add cooked chikkudukayalu/Indian broad beans pieces, fry for 2min. Now add the nuvvula podi/sesame powder, mix well that all the beans gets well coated with the powder and continue to cook for a min., then remove from the flame and serve it with rice or roti.
Tuesday, December 8, 2009
- 1lb.Chicken(preferably boneless thigh meat)
- 1/4cup Cashews
- 1&1/2tsp. Pepper(powdered)
- 1/4onion(grind to paste)
- 1Tomato (grind to paste)
- 3tsp.Ginger Garlic paste
- 1/4tsp.Garam masala
- 1Spring curry leaves
- salt to taste
- In a pan add oil, once hot, add cashews and fry till they are golden brown in color, keep them aside. add ground onion, ginger garlic paste, curry leaves and fry till the oil separates, then add tomato paste, salt, turmeric and fry till the raw smell of the tomato is gone, now add chicken, mix well, cover and cook on medium heat until chicken is 3/4 done(don't add any water, chicken leaves enough water for cooking). Now remove the lid and cook until the chicken is totally cooked, then add fresh ground black pepper powder, garam masala, fried cashews, mix well, fry for a min., so the flavors are incorporated to the chicken......This can be served as a side.
Thursday, December 3, 2009
- Lemon/lime juice(squeezed from 1/2 lemon/lime)
- 1/2cup cooked toordal
- 1/4tsp.turmeric powder
- 1/2tsp.mustard seeds
- 2 whole red chillies
- 1 spring curry leaves
- 2green chillies(slitted)
- 1 tomato(diced)
- Little Asafoetida
- salt to taste
- 2tsp.Coriander Leaves (for garnishing)
- 1/4tsp.cumin Seeds
- 1/2tsp.coriander seeds
- 1/2tsp.black pepper
Dry roast these ingredients and grind them to coarse powder.
In a deep pot add oil, once hot, add dry red chili and mustard seeds, when mustard seeds start to splutter, add asafoetida and curry leaves, fry for until the curry leaves turn dark green in color, add 4 cups of water, salt, turmeric, tomato and green chillies and boil for 10 min., or until tomatoes are soft, then add cooked dal, ground powder and boil until they come to rolling boil, now remove from heat and add lemon/lime juice and garnish with coriander leaves. Serve it with steamed rice.
Wednesday, December 2, 2009
This is simple and tasty version of Kurma.....
- 1&1/2cup Sliced onions
- 2tsp.Red chilli powder
- 1/4tsp.Turmeric powder
- 2Bay leaves
- 2green Chillies
- 1spring curry leaves
- 2tsp.Coriander leaves
- Salt to taste
Ingredients for Masala:
- 1tsp.Fennel seeds
- 1tsp.Dhania powder
- 5Cloves Garlic
- 2'' Ginger root
- 2''Cinnamon stick
- 1/2Anistar flower
grin all the above ingredients to fine paste by adding required water and keep it aside.
- Add 2tsp.oil in a pan,once hot, add chicken, salt and turmeric powder and fry on medium high for 5min., then remove the chicken and keep it aside. In the same pan add remaining oil, once hot add jeera, mustard, allow it to sizzle, then add sliced onions, curry leaves and fry till the onions are translucent, then add tomato and fry til its pulped up, now add the ground paste and fry till the oil separates from the masala or for about 15min. on medium heat, then add the fried chicken, 2cups of water, bay leaves, slitted green chillies, adjust the seasoning and cook it until the chicken is totally cooked and the curry is thick in consistenc, garnish with coriander leaves.......it will go good with Biryani, rice or roti.
Tuesday, December 1, 2009
Hi friends this is the recipe that I have tried from Cooking and Recipes Blog..........of Ushnish, which is really a treat to meat lovers, I have cooked it twice fallowing the exact recipe once, later made little changes, like adding additional masalas and cooking in the oven.........both turned out really good.For Original Recipe Click *here*