My Culinary World

Regu Vada/ Ber Vada

2011-12-29T11:01:00.006-05:00

Jujube or Ber or Regu pandlu is a seasonal fruit available in South India. In my childhood these fruits are sold by vendors near the schools. We use to eat these along with chilli powder and salt.The ripe fruits are used for making tangy and spicy vadas. Its a very simple snack that can be made at home. Here comes the recipe for these seasonal goodies...........................

1cup jujube fruits should be washed and dried in the shade. Add these fruits into rolu(stone motor ) pound them to a mushy mixture with a berry sized tamarind, 4-5 green chillies, salt to taste and 2tsp. jaggery, make small vadas out of this ground mixture and dry them in the sun for a day or two (turn in between), once dried well, these can be stored for about 3- 6months.

Double ka Meeta

2011-12-28T07:20:00.007-05:00

Double Ka Meetha aka Bread halwa, is one of the classic Nizami Dessert, that hails form the city of Hyderabad,India. This dessert is referred as "king of Bread Puddings".

Ingredients:
12 Milk Bread Slices
Oil+Ghee – to deep fry (I used 3/4 of oil and 1/4ghee, if not only oil also can be used)
Cashew nuts-halved(1fist full)
2cups Milk
1/4 cup Khova/khoa
6no. Cardamom(Powdered)
2cups Sugar

Sugar Syrup:

In a pan add sugar and water(just add 1/2 cup of water). Stir to dissolve and let the water boil on high for 10-12 minutes or until you get a sticky consistency.

Method:

Remove the bread form the pack and spread the slices on plate, let them air dry for 10-15mins.

Cut off the corner of the bread slices and slice them into triangles and dry roast them on tava till they are little stiff, remove from the heat and keep them aside.

Now heat the oil and ghee ( the ghee and oil should not be over heated).Roast the cashews till they get golden color and keep them aside. Deep fry the roasted bread slices on both sides till they are dark brown but should not burnt( take care while deep frying as bread gets burnt easily). Remove the fried crisp bread slices and keep them aside.

In a pan boil milk, once it starts to boil add khova/khoa and let it cook till it has reduced to half its original quantity, add cardamom powder and keep aside.

In a wide pan add the fried bread slices, fried cashews. Pour the prepared warm sugar syrup and the warm reduced milk into all over the fried bread slices in the pan. Cook on medium heat until the liquid has been evaporated, stir gently in between. Most of the people like to have this dessert warm, and some like it chilled. This warm dessert tastes heavenly when served with ice cream.

Gavvalu

2011-10-17T12:44:00.006-04:00

Gavvalu, if translated in english it literally mean sea shells, a traditional Andhra pindi vantakam(festive sweet). Usually these gavvalu/shells are prepared using a gavvala chekka (mould), if could not manage to get one can be tried on a big fork or a brand new flat comb.

Ingredients:

2cups maida
1cup sooji(upma ravva)
pinch of salt
water as required to make a tight dough
oil for deep frying + 5tbs.oil(heated)

Sugar Syrup for coating gavvalu:
1cup sugar
enough water to immerse sugar
1/2 tsp cardamom powder

Recipe:

Make a soft dough of maida, sooji, salt and heated oil by adding enough water. Keep aside for 15 mts. Make small marble sized balls. Use gavvala chekka or the back of fork to shape each ball like a shell. Take the ball, place it on the fork/mold, using thumb press each ball gently onto the fork, then roll into a shell shape. Prepare shells with all prepared balls and keep aside.

Take a heavy bottomed vessel, add sugar and water and let it melt. Cook till the syrup becomes thick. To check the correct syrup consistency, drop some syrup into a bowl of water and if turns into a soft ball, its the right time to turn off heat. Add cardamom pwd and turn off heat.

Heat oil for deep frying in a kadai/deep frying pan, once the oil is hot enough, add the gavvalu and deep fry to a golden brown shade, fry the remaining gavvalu, take them onto paper towel to remove excess oil. Then add fried gavvalu to the syrup. Combine well to coat the gavvalu, let them cool and store them in an air tight container.

Gunta Ponganalu

2011-10-15T04:51:00.016-04:00

Gunta Ponganalu/pongalalu is an age old yummy evening snack recipe of Andhra, even can be had for breakfast accompanied by Errakaram, this makes ponganalu much more consuming. These ponganalu are mostly done with leftover dosa batter. To prepare these we do need a special cooking pan called "Guntaponganala Pennam". Preparation of this snack varies from region to region.....here's my version. BTW thank you Sissy "J" for gifting me this Pennam.

Batter Recipe:

Use left over dosa batter, if not soak 1/2 cup urad dal and 1 cup raw rice for about 5-6hrs. Then grind it to fine paste adding just enough water and required salt, the consistency of the batter should be like dosa batter. Take the batter into a big vessel, cover and let it sit overnight for fermentation.
Take1 big red onion, finely chopped, 3no.green chillies - finely chopped, 2springs curry leaves - finely chopped, 1 teaspoon of cumin, add all these ingredients to the batter and mix thoroughly.

Recipe:
Place the ponganala skillet on medium heat. Add few drops of oil into each pit with a spoon, rub oil around the pit with a cut onion poked to the fork. When the skillet is hot enough, fill the pits with the batter and cover with a lid and cook in a medium flame for 5 min.Then remove the lid and gently lift the ponganalu with a spoon, turn each to the other side, cook the other side also for 5 min.in medium heat, now remove from the skillet gently and repeat the same process with the remaining batter. Cooking in medium heat is the most important thing in making these things.

Bisibele Bath

2011-10-12T08:17:00.006-04:00

This is one of most popular Rice variety of Karnataka, which need no introduction. This particular dish is a frequent visitor to my home, this time got a change to click the picture( I mean I'm given chance to click). Recently I have tried this version of bath, which tasted much better than the regular one. I like to relish this dish on a rainy or cold winter days......Here comes the recipe.....................

Ingredients:-

Rice-1 cup, Tur Dal-1/2 cup, Turmeric powder- 1/4tsp, Tamarind pulp-3tsp, Cashew - fist full
Onions-1cup(cut length wise), Vegetables-1cup(carrot, beans, peas, cut length wise), Ghee-3tsp, Salt To taste.

Powder:-

Coriander seeds- 1tbs, Channa Dal-1tbs, Red chillies-10, Coconut-2tbs, Cardamom-2, Cloves-4 Saunf-1tbs, Poppy seeds-1tbs, Cinnamon stick-Small piece.

For Seasoning:-
Oil 1tbs
Mustard seeds 1tbs .

Method:-

Cook the rice and Dal together in a cooker.
Roast all the ingredients(given in the column above for powder) in 1tsp.ghee, let it cool and powder it.
Heat oil in a pan add mustard seeds, allow them to crackle, then add onions and fry them till crisp.
Add the other vegetables and saute for few minutes, add the tamarind water,salt,turmeric powder and allow it to boil until the vegetables are cooked.
Now add the powdered masala, mash the rice and add to the vegetables.
Mix well, boil it to required consistency.
Garnish with chopped coriander leaves and cashew nuts(roasted).

Recipe Courtesty: Jaya's Recipes

Guava- Seasonal Fruit

2011-10-07T12:04:00.008-04:00

Guava, this the most popular fruit of tropics, mostly know as Apple of Tropics and as Poor Man's Apple in India.The best way to relish it is, cut them to wedges, season it with little salt and redchilli powder, YUMMMM.. and also this mouth-watering treat comes with immense health benefits. For benifits Click HERE.

Wishing you all.................................

2011-10-05T07:48:00.002-04:00

Thotakura Vepudu

2011-07-26T06:53:00.004-04:00

This is simple and healthy stir fry of Amaranth greens/thotakura that go well with rice and roti.

Things Required:

5-6 bunches of fresh&tender stalk Amaranth leaves/thotakura(chopped)

1no. onion (chopped)

10-12 pods garlic (peeled)

4-5 dry red chillies

2tsp.oil

1/2tsp.urad dal

1/4 tsp.jeera

1/4tsp.mustard

2springs curry leaves

A pinch turmeric powder

salt to taste

Method:

Boil greens with just enough water for 8-10min.(don't strain the excess water if any)

In a pan heat oil, once the oil is hot enough add urad dal, jeera, mustard, once they start to splutter add garlic(little crushed) curry leaves,fry till the garlic is light brown in color, then add onion, turmeric powder, salt and saute til onions are translucent.

Add boiled greens, saute for 15min or til done, with out lid on medium flame.

Once done, remove from the heat and serve it with rice/roti.

Kheer-vermicelli,carrot and tapioca pudding

2011-07-03T06:50:00.005-04:00

This yummy yumm kheer is adopted from srivalli. I have just fallowed the same recipe with out any changes................Recipe in my words.

Things required:

Vermicelli/semia-2cups

Sago-2tbsp.

Milk-4 to5 cups(boiled)

Carrot-1/2cup(grated)

Sugar-1&1/2cup

Cardamom-2(crushed/powdered)

Ghee-3tsp.

Cashews/Raisins-fist full

Method:

Soak Sago/tapioca for at least 1/2hr.

Heat 1tsp.ghee in a pan, once the ghee is hot enough add cashews and raisins and fry til golden brown color, remove them and keep them aside.

Now add remaining ghee, carrot and fry for 2mins., then add vermicelli and fry til the vermicelli is light brown in color.

Add boiled milk, sago and cook till the vermicelli and sago are soft.

Add sugar, mix well and boil for few mins.(appx.5min.). Then add roasted nuts, cardamom powder.

Remove from the flame, serve it hot or cold ...........it tastes best either ways.

Dosakaya Vadiyalu/Yellow Cucumber Fryums

2011-06-08T00:53:00.003-04:00

In India it's not only summer season but also season for pickles and vadiyalu/fryums. I had never tried my hand in pickles or vadiyalu as I usually get them from my mom, but this year a friend of my shared this lovely, simple and tasty recipe of her Mom to me, these vadiyalu can be made on moderate temperature days also, i mean not only in hot summers. For the people living in abroad can make them on their window sills also, isn't it sounding interesting to folks out there.......................come on try your hand on these in this summer, believe me they will never go wrong and you feel like a pro after seeing the outcome..................Thank you my friend for sharing this recipe with me!!!!!!

Things Required:

1kg.Yellow cucumber(nearly 2lbs.)

1/2kg.Thick Poha/Dampudu Atukulu

2-3tsp.Red Chili Powder

1/4tsp.jeera

Salt to taste

3tsp.Nuvvulu/Sesame Seeds(optional)

4-5spring of Curry Leaves(roughly chopped)

Method:

Peel the cucumbers, remove the seeds, grate them and keep aside.

wash poha/atukulu, squeeze out excess water and keep them aside.(do this step just after grating the cucumbers, if you do this step first the poha becomes too soft too handle).

Now add salt, chili powder, jeera, sesame seeds, curry leaves, poha and mix well and keep it aside for 5min., till the poha absorbs the cucumber juice and becomes soft.(The mixture should not be soggy or runny, if so add little more poha/atukulu)

Place a polythene cover or silver foil on the table and take little portions of the above mixture and flatten them with your fingers and put them on the foil, once you are done with them, take them and put them in a sunny place for 2 days.

Once they are dried properly, store them in an air tight container.

Heat required oil for deep frying, the oil should not be too hot, once the oil reaches moderate temperature drop these yadiyalu/fryums, fry them til light golden brown color, they should not be fried til deep brown color because they give burnt smell. Enjoy them as side for dal curries.

Masala idli

2011-06-07T05:57:00.003-04:00

The reason for this idli to come up on the table and get a click is...... the scorching sun...me forgot to refrigerate left over idli batter till afternoon, due to hot climate it's more fermented, was too sour to be an idli, i requested MOM to suggest for transformation, she gave me this idea......which was sooo simple yet tasty and different.........if you gals have the same issues....give it a try and you will simply love it..............

METHOD:
For 2cups over fermented idli batter, Take 2tsps.oil, once its hot enough add 1tsp.urad dal, 1/2tsp.mustard seeds, 1/4tsp.jeera, once they start to splutter add curry leaves, 1/4cup shredded carrot, 1/8cup chopped beans(optional), 2green chillies(finely chopped), 1''ginger(finely chopped), few dashes of hing, fry for a min. remove from the flame and add them to fermented batter, adjust the salt if needed, mix well. Add the batter to idli plates, steam them and enjoy
tangy yet tasty masala idlies.

Nimbu Pani/ lemon Sherbet

2011-05-17T01:51:00.003-04:00

Nimbu pani/nimbu sherbet is a delicious and refreshing thirst quencher, which is a common summer drink in Indian houses. The fresh squeezed lemons with basil seeds make it more refreshing. Mama made/Homemade lemonade on hot summer day makes your summer vacation a most magical one.

Benefits of Basil Seeds: Click herehttp://benefitof.net/benefits-of-basil-seeds/.

My mom tells me that having basil seeds with nimpu pani has a health reason for it, nimbu pani demands little more sugar to make it yumm, so if you add basil seeds to it, it will cover the sugar content, so your body don't absorb it all, which results in lowering the sugar levels.

it's believed that, It also helps to burn calories, loose wait, have beautiful skin and control blood sugars.

Ingredients:

Juice of 4lemons

Chilled water

Sugar as required (approx3/4cup - 1cup)

Black Salt 3pinches/ jeljeera powder-1/4tsp.

2tsp.basil seeds

Recipe:

Soak Basil seeds in 1/2cup of water for half an hour.

Squeeze the lemons, add little water, sugar, black salt mix well till the sugar is dissolved.

Add required water and basil seeds, adjust the sugar if needed.

For a deeper lemon flavour add the squeezed peels of lemon to the pani and allow them to sit in there for a while and remove them before serving.

Relish the best Mama made/Home made lemonade with an ice cube and a fav board game.............it makes hot summer afternoon a pleasant one.

Thotakura-Tofu/ Amaranth leaves-Tofu

2011-05-11T01:23:00.002-04:00

Well!!!!!!! If you are looking for a yumm curry this is not the right one. If you are looking for a nutritious one with mild flavours this is perfect. It'll go well with roties or as a side for rice.

Things Required:(serves 2 )

Thotakura/Amaranth leaves-8 bunches

Tofu(cubed)-1cup

Garlic Cloves-12no.

Whole Red Chillies-4no.

Onion-1no.(roughly chopped)

Tomato -2no(chopped)

Oil-2+1tsp.

Jeera-1/2tsp.

Urad dal-1/2tsp.

Red Chilli Powder-1/2tsp.

1/8tsp.turmeric powder.

Salt to taste

Method:

In a pan heat 1tsp. oil, fry Tofu till it gets light golden brown color and keep it aside. In the same pan add remaining 2tsp.oil, once it's hot enough add jeera, urad dal, whole red chillies and garlic, once they start getting light brown add onions and fry till translucent.

Add chopped green, tomato, salt, turmeric powder, 1/8cup water, mix well, cover and cook on medium heat for10-15min. or til the green are cooked.

Once the greens are cook add red chilli powder, mix well. and adjust the seasoning if required.

Add tofu pieces to the curry and cook for about 2min. on medium heat adjust the seasoning if required and remove from the heat and serve it with roties or rice.

Note:

The consistency of the curry should be little wet, if taken with roti, if it's for rice it can be little dry.

Ultimate Comfort Food - Fruit Curd Rice

2011-05-10T05:54:00.003-04:00

"Love the Curd Rice!!!!!" This is what I'm hearing around the compound. This is the best comfort food to beat the soaring hot summers, that too with crunchy, juicy fruits.....Yummm what can make summer more comfort than this!!!!!! This is my lunch today....wanted to share with you all..............

Things Required:

2cups Cooked rice

2&1/2cups Curd

1/2cup Pomegranate seeds

1/4cup Pineapple Chunks

Salt to taste

1/2tsp.oil

1/8tsp.urad dal

1whole red chilli

1/8tsp.mustard seeds

A pinch of hing/Asafoetida

a spring of Curry Leaves

Method:

Generously mash the rice, add curd, salt, mix well and keep it aside.

In a pan heat oil add urad dal, whole red chilli, mustard seeds, curry leaves, hing/asafoetida, once they get light golden color, remove from the heat and let them cool for a min or so. Then add the seasoning and fruit to the curd rice, mix well (can be served chilled, so can refrigerate for an hour but not too long) and enjoy the most comforting food.

Badusha

2011-05-09T02:25:00.005-04:00

I know most you out there must be thinking!!!! What these cute little sweet treats are doing in my kitchen at this time of the year. Yep............usually I do these at the time of Diwali, but this time I have prepared these to celebrate a happy and special time at my place. So friends had got a chance to click and share this yummy recipe to you all..............................

Required things:

Maida/ all purpose flour-1&1/2cup

Butter-2Tsp.

Curd-2/3cup

Water-1&1/2cup

Sugar- 1&1/ 2cup

Baking powder- 2/3tsp.

Cardamom Powder - 1/4tsp(optional)

Oil for deep frying

Crushed nuts - 1/4tsp. for garnishing.

Method:

Sieve the flour and baking powder.

Add 1tbsp.sugar, butter to the flour, mix till well combined.

Add little by little curd to the flour, knead well and make a soft dough, if required grease your your palm with little butter to make the soft dough.

Cover the dough and let it rest for at least 30min.

Divide the dough to 10-12 balls.

Flatten them little with your fingers, pinch the sides and tuck them inside to get fancy look or just flatten them with your fingers and make little depression in the centre of the flattened dough, keep them aside.

Make a batch of flattened balls(5-6 at a time) and keep them aside.

Frying Badusha:

Most of the taste of Badusha lies in it's layers, to get a perfect layers the badushas should be fried on really low flame.

Heat the oil for deep frying, the badushas should be completely covered in the oil while frying.

The oil should not be hot. Once it is hot enough( to test drop a little ball of dough in the oil, it should raise up immediately)

Remove from the heat and drop Badushas and let them fry for 5-6 mins. Then again keep them on low flame for just 4-5mins, fry them on both the sides.

Fallow the above method for all the badushas and keep them aside.

Syrup:

Prepare the sugar syrup by boiling sugar and water till it gets 2 string consistency.

Drop the prepared Badushas in the hot sugar syrup and soak them for 4-5min.

Remove them from the syrup and lay them on the wax paper, let them sit there till the sugar syrup dries up.

Garnish Badushas with crushed nuts.

Note:

Do not add the curd all at once, adjust as required to make the soft dough.

If the dough is too soft to handle add little plain flour to it.

Have a look at this Video for making fancy looking Badushas.

Savory Diamond Cuts/ Namak Pare

2011-05-02T03:22:00.005-04:00

This a common house hold snack that's ruling as favorite snack for kids for ages..............me too have grown with lots and loads of memories attached to this snack. Even today it makes my best tea time snack!!!!!

Things Required

2cups all purpose flour

2tsb.oil/ghee

1/2tsp.jeera

1/4tsp.ajwain

2tsp.sesame seeds

1/2tsp.red chilli powder

salt required

Oil for deep frying

Method:

Sieve the flour, add salt, red chilli powder, sesame seeds, ajwain, jeera mix well.

Now add 2tsp.oil/ghee to the flour and rub well so that the flour is well coated with oil/ghee.

Add required water and make the dough of roti dough consistency.

Divide the dough to 4 equal portions/balls.

Roll the dough ball to big and thin roties( i prefer them to be thin so they have the melt in mouth texture).

Now run the knife and cut them into small diamond shapes.

Meanwhile heat oil for deep frying, once the oil is hot enough, reduce the flame to medium and fry the diamond cuts in bathes, till light golden brown color. place them on the tissue paper, to remove excess oil if any. In the same way roll the remaining dough, cut and fry.

Store them in air tight container, once they completely cool down.

Note:

Always fry these bites on medium flame, remove them in light golden brown color because they turn out little dark after removing from the oil.

The dough should be stiff, otherwise the bites will not be crisp.

Angoor Rabdi/Rasmalai

2011-04-28T02:51:00.006-04:00

Recently ours and my sissy's family had an lunch out, we have been to "Ohri's" Banjara which serves buffet, it's our first time to buffet in India, everything over there was yummy yummm...The lamb biryani over there was superb, I really enjoyed it to the best. BUT.......like always I was much inclined to desserts, there were more than 8-9 dessert items but only two of them caught my attention, one of them was this Angoor Rasmalai, which almost tastes like rasmali and the only difference is, the"Malai Balls" in ras are as small as grapes and one can gulp more than 2 at a time. I really fell in love with this Angoor sized malai balls and made them at home to relish many more..........................So if you also love to have them ....here comes the recipe.............................

Thing Required to make Malai Balls:

2cups Milk

1tsp. Vinegar

2cups Sugar

2cups Water

Method:

Boil Milk, once it comes to rolling boiling add vinegar, reduce the heat and stir it until the milk is totally cuddled, then remove from the heat and allow to rest for 5min. this allows the cuddled milk(paneer) to settle on the top, then strain the mixture with clean cheese cloth.

Hold it under running water for a minute to remove the vinegar traces from the paneer and gently squeeze out the excess water and had the cheese cloth for 15-20min. so that all the whey is drain out.

Now remove the paneer and kneed it to fine paste/dough with heel of your palm and make the Malai ballas to the size of garbanzo beans(These balls grow in size once they are cooked). you will get nearly 35-40 balls of this size to this measurement.

Now add 2cups of sugar and 2cups of water in a pressure cooker, stir well until it's dissolved, once the water gets to rolling boiling then add 20 paneer balls, close the pressure pan and cook them for about 3 whistles. Allow the pressure pan to cool naturally, once it's cooled remove the malai balls, keep them aside. Now add the remaining paneer balls to the sugar water in pressure pan and cook them. We have to cook them in two batches because these balls double in size once they are cooked.

Once Malai balls are cooled squeeze out the sugar water in them and keep them aside.

Things Required to make Ras:

3cups FCM/Whole Milk

3/4cup Sugar

A pinch of Saffron

1/2tsp.crushed nuts for garnishing.

Method:

Boil the milk in heavy bottom pan, boil it until it is reduced to 1/2, stir in between to avoid sticking.

Then add sugar and saffron and cook till the sugar is dissolved, remove from the fire.

Then add the cooked Paneer Balls to the Ras and garnish them with nuts.

Refrigerate them and serve them chilled.

AkuVada/Keerai Vadai

2011-04-08T06:17:00.004-04:00

This is little variation to normal Masala Vada, a healthy version, just by incorporating greens in it. I usually use Thotakura/Amaranath leaves, these leaves make Vadas more crispy and tasty.

Things Needed: 1cup.Channadal/senaga pappu, 1/2''ginger piece, 2bunches greens(roughly chopped) 2bunches coriander leaves(roughly chopped) 2no.cloves 1''Cinnamon 4cloves garlic 1/2tsp.coriander seeds 4no.green chillies 1no.onion(chopped) 2springs curry leaves salt to taste oil for deep frying.

Procedure:

Soak channadal for 2hrs.

Grind dal, all the ingredients(except chopped Amaranath leaves, coriander leaves and onions) to a coarse paste by adding very little water( 2-3tbsp), if needed.

Now add the ground paste to chopped greens and onions and mix well.

Adjust the salt if needed.

Make lemon sized balls with the above mixture and slightly flatten them with palms to make vadas.

Meanwhile heat oil in the pan, once it's hot enough make vadas and drop them in the oil, and fry them till crisp/ til you get light golden brown color.

Note:

Do not fry them on very high flame, the upper layer gets colored quickly and the inside part remains uncooked. Heat oil, once it's hot enough, reduce the flame and fry vadas.

Capsicum Paneer Masala

2011-03-21T03:24:00.000-04:00

Channa Masala from South tastes totally different from Chole, Similarly the Capsicum Paneer Masala is totally different from paneer curries those hail from other places. This is a typical paneer dish with loads of southern flavours in it................

Things Required to Make:

1Capsicum/green pepper(cut 2''length pieces), 2cups Paneer(cubed, fried), 1no.Onion(chopped), 1no.Tomato(crushed/grounded), 2tsp.Oil, 1tsp.Cream(optional), 1&1/2tsp.Red chili powder, 1/8tsp.Turmeric powder, Salt to taste.

MASALA:

2tps. poppy seeds, 2tsp.fresh coconut, 2no.cloves, 2''piece Cinnamon, 1no.elachi, 1/4onion, 8pods garlic, 1''piece ginger, 1tsp.coriander powder, grind all these things to fine past by adding required water.

Method:

In a pad heat oil, once it is hot enough add chopped onions, fry till translucent, then add crushed tomato, fry till the raw smell is gone.
Now add the Masala and fry on medium heat till it turn light brown in color(apx.10min.)
Then add salt, turmeric powder, red chili powder, capsicum and 1/4cup of water and cook till the capsicum is 1/2cooked.
Now adjust the seasoning and add the fried paneer and cook for few seconds. Now add Cream(if desired) switch off the heat.
Serve it with your choice of bread.

Pecking style BabyCorn&Chicken fried Rice

2011-03-18T02:01:00.005-04:00

Pecking??????????????
This particular post was sitting in the doc for a long time, it has slipped my sight with no reason. We were frequent visitors to Pecking(a small restaurant in VA), the only thing we would have there was their Chicken fried rice. Wow...........even while writing this post, me drooling here with tickling taste. I tried to prepare this particular dish for many times, but never got the restaurant taste, after many failures, finally got it!!!!!! Wow............now tough I'm staying in home land I don't miss Pecking:-)

Things Required to Make:

2cups long grain rice/Basmathi.
1chicken breast.
2eggs.
1onion(roughly chopped).
1Green pepper(roughly chopped).
1bunch spring onions(cut them int3''pieces, lol:-) they make difference).
1Small tin of baby corn
2tsp.dark Soy Sauce.
2tsp.Oyster Sauce.
1tsp.Pepper Powder.
4tsp.Oil.
Salt to taste.

Preparation:

*Cook the rice and keep it aside(many cook it 3/4only, but I prefer to cook it little grainy).
Take the chicken breast, keep it in a zip lock bag, pound this, add little salt, crushed garlic(4-5pods), little pepper powder and marinate for 1/2 an hour, then cut them to thin strips.
In a pan add 2tsp.oil fry these chicken strips and keep them aside.
In the same pan, add little more oil if required, then add egg, pepper, mix well and keep stirring to make scrambled egg, and keep it aside.
In the same pan add remaining oil and keep it on high flame, once it gets to smoking point, add onions, spring onions, green peppers and fry till they are 1/4done.
Then add soy sauce, salt, pepper powder, fried chicken, scrambled egg and rice, mix well, take care not to break the rice.
Keep it on high flame, till the rice is hot enough and flavourful.
Serve it hot with Chili Garlic sauce. I think we need no gravy with this dish because it has all the flavours needed.

*Note:

After cooking the rice, let it cool, drizzle1tsp. Sesame Oil and refrigerate it for about 1/2 an hour. This helps not to mash the rice and the consistency will be perfect.

Palkova

2011-03-17T07:59:00.003-04:00

Palkova..........................

Things Required:

4cups whole milk(FCM)
2tsp.curd
2tsp.ghee
2tsp.roasted or powdered nuts(cashews, almonds or pistachios)
3/cup sugar

Method:

Boil the milk, one it gets to rolling boiling add curd and boil, it starts to cuddle.
remove half of the water and add sugar, ghee and continue to cook, stir in between to avoid sticking at the bottom.
remove from the flame once it is little watery because it gets hard after cooling.
garnish with nuts and serve.

Note:

If you want to get it in shapes, cook it til the water is totally dried, even you can get the light rust color.(I cooked it till I got the rust color).

Methi Gobi

2011-03-16T07:43:00.002-04:00

It was so boring to cook regular Gobi, so decided to go for Methi Gobi inspired by Aloo Methi, this saucy gravy suites perfect to all Indian breads.

Required Things:

1Gobi Flower(cut to bite size pieces), 3 bunches Methi(cleaned, chopped), 1/4cup green peas, 1Onion(roughly chopped), 2Tomatoes(diced), 1/2tsp.Red chili Powder, 1/2tsp.coriander powder, 1/8tsp.Turmeric powder, 1/2tsp.garam masala/chicken masala, Salt to taste, 2tsp.Oil, 1/4tsp.jeera, 1tsp.Cream(optional).

Preparation:

Heat oil in a pan, add jeera and allow to splutter.
Add onion and fry till soft.
Now add methi and fry for few mins.
Then add tomatoes, salt, turmeric, red chilli powder, garam masala, coriander powder, mix well, cover it with lid and cook for 5mins.
Now add gobi to it, cover and cook in on medium flame for about 15min. or till gobi is done.
At last add cream (optional) and serve it with roties.

Note:

For this curry we need not add any water, as we get required water from tomatoes, if you feel it's getting dry add 1/4cup of water at the time of adding Gobi.

Vegetable-Paneer Medley

2011-02-21T23:32:00.006-05:00

Yep..................this is my post quite after a long time, It doesn't mean that I'm not cooking, but little lazy(nope more than little) to click and post. Trying to be on track, at least a recipe a week. This is the recipe that I have tried last week, which is a huge hit with my guests and family......

Ingredients:

1 cup diced beans, 1cup diced carrot, 1/2cup diced green peppers, 1cup diced paneer, 1/4cup chopped onions, 1/2cup diced tomatoes, 1&1/2tbsp.oil, 1/4tsp.jeera, 1/2tsp.garam masala, 1/8tsp.turmeric powder, 1tsp. red chili powder and Salt to taste, Coriander leaves for Garnishing(Optional)

Masala Paste:

2tsp.Poppy seeds, 1tsp.dania /coriander seed powder, 1/4'' piece ginger, 6-7cloves of garlic, 2 cloves, 1''piece of cinnamon, 1no.cardamom, grind all these ingredients to fine paste using little water.

Method:

In a pan heat oil, once it's hot enough, add jeera, once it starts to splutter add onion and fry till they are pick in color, then add tomatoes and cook it they are mashed well, then add salt, turmeric power, red chili powder, garam masala, diced vegetables and 1/2cup of water, cover and cook the vegetables until 3/4 cooked then add ground paste and fry for about 5-10min. on medium heat or til desired consistency, then add cubed and fried paneer and cook for a min. and remove from the flame and garnish with coriander leaves(if desired).. Serve hot with roti.

Appam(Tanjore Style)

2010-10-11T08:35:00.001-04:00

Appam this word makes me drool..............we people are very new to the concept of making these Appam verities at home. Most of the time, had from frozen section or from the friends place. For the first time, I felt like trying these goodies at home, So I have adopted this wonderful yet simple recipe from Santhi Krishnakumar's Cook Book, It turned out perfect......................................

Ingredients:

Rice Flour-1/2cup, Wheat Flor-1/2cup, Jaggery-3/4cup(grated), Elachi-3no.(crushed), Fresh Coconut-2tsp(shredded), Oil for deep frying.

Method:

Mix all the above ingredients well. Add water and make the batter, this batter should have the consistency that of dosa batter. In a pan heat oil for deep frying, once the oil is hot enough, pour a table spoon of batter in the oil, wait till the upper side gets fluffy, then turn to the other side and fry till they are medium brown in color.

My Observations:

The oil should not be too hot.

Remove the Appams from heat once they get brown color because the jaggery gives them burnt taste.

Fry few Appams at a time for the best results.

Munnakaya Vepudu/ Drumstick Stirfry

2010-10-08T02:27:00.004-04:00

This is one of my childhood favorites...........................

Ingredients:

3no.Drumsticks(cut into 3'' pieces)
1Onion(sliced)

Masala Powder:

3tsp.Peanuts
3/4tsp.Redchilli Powder
3-4pods Garlic
1/4tsp.jeera
salt to taste

Dry roast the peanut, husk them out, then all the ingredients under masala power and grind them to coarse powder and keep it aside.

For Seasoning:

2tsp.Oil
1tsp.Urad dal
1/4tsp.Mustard Seeds
1/4tsp.Jeera
Turmeric a pinch
2 springs curry leaves

Method:

Boil the drumstick pieces with little salt and 1/2 cup of water, once they are well cooked drain the water if any. In a pan heat oil, once it hot enough add urad dal, mustard and jeera, once they start to crack, then add curry leaves and onions. Fry the onions until they are translucent, then add boiled drumstick pieces, turmeric and fry for 3min., on medium flame. Then add the ground masala powder and remove from the flame. It can be served as a side for Rice.

Nuvvula Annam/Ellu Sadam/Til Rice

2010-10-07T01:59:00.003-04:00

The light and nutty flavour makes this rice so special....................................

Ingredients:
Rice-2cups
Sesame seeds/nuvvulu-4tbsp.
Red chillies-5no.
Asafoetida-pinch
BengalGram-1tbsp.
Sesame Oil/Nuvvula nune-5tsp.
Salt to Taste

Method:
Cook rice and keep it aside. Heat the pan and dry roast the sesame seeds til they get nutty flavour(appx.3-4min. on medium flame)or til they get light brown color, do not over fry the seeds and keep them aside.
In the same pan add 1tsp. of oil and fry red chillies, bengalgram, asafoetida, allow them to cool, add them and salt to the roasted til seeds and powder them. Add the powder, 2tsp.sesame oil to the cooked rice and mix well and serve it.

Saggubiyyam Payasam(Saboodaana Kheer)

2010-10-06T04:07:00.007-04:00

This is most simple, yet tasty and healthy payasam. It's even taken as a remedy for reducing body heat. It's preparation is quite simple, but when I was a novice, It was hard for me to boil these tapioca pearls, so I found a solution to my prob.,from then on making this dish became sooooooooo easy to me, the tip is...nothing but soaking saboodaana over night with little water.................as you soak for saboodaana kichidi.

Ingredients:

Saggubiyyam/saboodana-1/2cup(soak it with little water overnight), Milk-3cups, Sugar-3/4cup, Elachi-3no., ghee-3tsp., cashews-10no.

Method:

Boil milk with 1/2 glass of water, once it gets to rolling boiling, add the pearls to milk and boil it on high flame for 6min.(it takes little time to cook the pearls as they are soaked before), then add elachi powder, sugar and roasted cashews and remove from the flame and serve it warm.

Moong Dal Halwa/ Pesarapappu Halwa

2010-01-15T12:18:00.003-05:00

In this month's Indian Cooking Challengewe were asked to prepare Moong Dal Halwa.......

Ingredients:

Split (Yellow) Moong dhal - 1 cup
Ghee - 1/2 cup
Sugar - 3/4 cups to 1 cup (as per required sweetness)
Milk - 1/2 cup
Cashews/ raisins roasted in ghee for garnish.

Method to Prepare:

Soak 1 cup moong dal overnight. Next morning, grind to a paste.
Heat a heavy Kadai, take initially only 1/2 of the ghee and heat it.
Add the dhal and stir continuously, not allowing lumps to form. This part is very tricky as the dhal cooks really fast, irrespective of the ghee.
Keep the heat at the lowest and keep stirring even after the dhal becomes thick.
Add the rest of the ghee intermittently and cook the dhal until aromatic and the ghee starts oozing out.
Meanwhile mix the sugar with water/ milk in a pan and bring to a boil. Add this slowly to the cooking dhal.
Keep the fir low at all times and break lumps if formed while adding the sugar and water/ milk mix.
Cook until the ghee surfaces.
Garnish with cashews and raisins.

Simple Onion Pakoda

2010-01-13T08:43:00.003-05:00

I prepared this long back............ but was sitting in the doc for a long time, I think today this post got moksha to come out. This is a quick fix snack and it tastes great at tea time........I enjoy this with rasam rice too........Click HERE for my another version of Onion Pakoda.

Ingredients:

2 Onions(sliced thin)
2Tbsp. Rice Flour
1tsp. Corn Flour
1tsp. Besan(if not using corn flour, can increase besan from 1tsp. to 2tsp.)
1tsp. red chilli powder
Salt to taste
Oil (for deep frying)

Method:

In a bowl, add onion and salt, mix well and keep it aside for 5-7min., then add red chilli powder,curry leaves, mix well. In a pan heat oil, in the mean time add besan ,cornflour and rice flour to onions and mix well, do not add any water, as we add salt to onions it leaves enough water for making the mixture. Take the mixture in hand and sprinkle them in to the hot oil, fry them till they are golden brown in color......Crispy Pakodas are ready to eat.

Potato Kurma/ Potatoes in Curd Gravy

2010-01-12T09:09:00.004-05:00

This is one of my favorite curry with parotas.........
Ingredients:

2 potatoes(boiled,peeled, cubed)
1 cup yogurt
1 tsp. red chili powder
salt to taste
1 tsp. dhania powder
1/8 tsp. turmeric powder
1/4 tsp. garam masala
a pinch of asafoetida
2springs curry leaves
1 tbsp.ginger garlic paste
2 green chillies(slitted)
1 tomato(diced)
1 tsp. cumin, mustard seeds each
2 tbsp. oil
coriander leaves for garnishing

Method:

Mash 3-4 pieces of boiled potatoes to fine paste and keep it aside. In a pan heat oil, once it's hot add mustard and jeera, once they start to splutter add green chillies, tomato, ginger garlic paste, asafoetida, curry leaves and fry till the raw smell of ginger garlic paste is gone. Then add turmeric powder, coriander powder, garam masala, red chili powder and 1/4th cup of water and fry for about 3mins., then add beaten curd and fry for 5 minutes till the curd is will mixed with masalas, stir continuously after adding curd. Then add boiled potato pieces, mashed potato paste, 1/2cup of water, cover and cook on medium high heat for about 10min., or till the gravy is thick, then garnish with coriander leaves and serve it with rice or roti.....

Easy Veggie Stew

2010-01-10T22:37:00.007-05:00

This my version of Easy Veggie Stew with touch of Garam Masala......

Ingredients:

1/4onion(chopped)
1 tomato diced
1potato(cubed)
1carrot(cubed)
1cup mushrooms(sliced)
1tsp.cilantro
1/8tsp.ginger(finely grated)
1/4tsp.redchilli powder
1/8tsp.garam masala, if not can also use all spice powder
salt to taste
1tsp.oil

Method:

Heat oil in the pan, add onion and saute till soft, then add all the above vegetables and spices with 1&1/2 cup of water and cook till the veggies are tender. Serve it hot or warm with bread or roti........

This is going to "Eassy Veggie Dish" hosted by Oraphan.

Falafel Pita Sandwich

2010-01-08T08:52:00.010-05:00

Falafel is a very popular Middle Eastern fast food. Vendors sell it on the street corners not only in Cairo but also in many places, I enjoy having a hot falafel pita sandwich on a chilly day at Times Square, indeed no doubt it's one of my most favorite thing. After having falafel tooooo many times from here and there.....health consciousness stuck me.....HAAAAA ha...not actually me, J:)started bugging me not have it from joints.........so dear friends this is the reason why falafel is here on my blog. Falafel is a fast food but healthy one too. I deep fried falafel, can also make it more healthy by baking them........they also taste good, BUT!!!!! as always the deep fried one taste best............

Ingredients:

1cup dried chickpeas/ garbanzo beans(soaked over night), Can also use canned beans.
1 large onion, chopped
2 cloves of garlic, chopped
3 tablespoons of fresh parsley, chopped
1 teaspoon coriander
1 teaspoon cumin
2 tablespoons flour
Salt for taste
1/2tsp.freshly ground black pepper
oil for deep frying

Method:
Cook the soaked chickpeas until soft, drain the excess water if any, and cool for about 15min., Then add chickpeas to the processor and grind them to a coarse pate(this paste should not be too moist, don't add any water while grinding). Then add chickpeas paste, chopped garlic, onion, coriander, cumin, salt and pepper, flour in a bowl and mix well that all ingredients mix well. You want the result to be a thick paste. Make the mixture into small balls, about the size of a ping pong ball, slightly flatten and deep fry them on medium heat until golden brown, it takes about 5-7mins., remove them from oil and drain them on a paper towel to remove the excess oil. These falafel can be serve it with Tahini Sauce or Hummus as appetisers, they taste better when they are hot. If you are serving it as a main course for lunch or dinner they can be used in the sandwich, which is healthy, tasty and filling.

Tahini Sauce:

2cups Sesame seeds(lightly roasted in the over of 15mins., on 350F)
1/2cup Sesame oil or Olive oil( I used Olive oil)

Grind them to a fine paste. This paste will be thick and sticky. This can be done before and can be refrigerated for 2months. This Tahini sauce can be found in Asian or Mid Eastern Stores.

Favoring the sauce:

1/2cup Tahini Sauce
1/4cup lemon/lime juice
2cloves garlic chopped finely
1tsp. chopped parsley
salt to taste

Mix them together to make flavored Tahini sauce.

Falafel Pita Sandwich:

pita bread( I used store bought ones) if looking for home made pita bread click here
lettuce
sliced onions
diced tomatoes
pickles of choice(I used pickled Dill and jalapenos)
falafel
tahini sauce

Heat pita bread on tawa, cut the bread to make a pocket, stuff it with falafel, lettuce, tomatoes, onions, pickles, tahini and enjoy the delicious sandwich.

This is going to " Healthy Fast Food Event" by Food for 7 stages of life.

No Bake Mango Pie

2010-01-07T10:57:00.006-05:00

Do you know a pie with out baking!!!!!!!!!!! Many of you out there must be knowing it...but I came to know about it only few year back.....I heard it from a friend and gave it a try....from then on....it became a frequent visitor to my house....especially my little princess is a huge fan of it......Mango in any dish gives it a heavenly taste............that too with cream and cheese, HAAAH enhances it's taste much more.......once such delicious delicacy is this Mango Pie.....

Ingredients:

4 oz. cream cheese (at room temperature)
4 oz. cool whip
4 oz. sugar
4 fl. oz. lukewarm water
8 fl. oz mango pulp
1 pre-made pie crust(I used honey gram cracker crust)
1 packet no flavor gelatin

Method:

Soften the cream cheese until creamy and fluffy. Take the mango pulp, softened cream cheese and cool whip, just fold them in. Stir in sugar. Dissolve 1 packets of gelatin in 4 fl oz. lukewarm water, add this to the mango mixture and mix it well. Now using a hand blender make a smooth and consistent mixture(beat about 2min.).Pour this mixture in a pre-made pie crust and refrigerate for at least 4 hours before serving. Enjoy this yummy pie with a dizzle of mango pulp and a little scoop of whipped cream.............yummmmmm.

Brownies

2010-01-06T09:51:00.003-05:00

After a long time I'm on backing spree................due to high intake of sugar, butter and some caloried stuff.........diameters in the house are constantly changing, so took a break from baking, but it's festive season...(just a reason to console one's self) so could not be quite without baking........after having all these baked items, now I'm scared to step on the scale....lol..should pay for what we eat!!!!!!!!! While making these brownies I thought to have only a piece( I mean big chunk), but after the first one, could not stop having further...........these are perfect chewy brownies............Oh God WHY do these thing taste soooooooooo GOOD!!!!!!!!

INGREDIENTS:

2 (1 oz.) sq. unsweetened chocolate
1/2 c. butter
1 c. sugar
2 eggs
1 tsp. vanilla
1/2 c. flour
1/2 c. semi-sweet chocolate chips

METHOD:

Melt chocolate and butter together( I melted on the stove, can be done in microwave too) stir in sugar, let this melted chocolate stuff get little warm then, add eggs and beat well. Blend in vanilla and flour. Then mix chocolate chips. Pour into greased 8 x 8 inch pan. Bake at 325 F for 35 minutes. Delicious chewy brownies are ready. Let it cool completely in the pan and cut them to desired sizes.

Recipe Courtesy: cooks.com

Mango Kesar Kulfi

2010-01-05T09:31:00.006-05:00

This is a most popular icy treat in India which need no introduction. This icy treat is favorite of many not only for it's taste but also for memories attached to it.......I myself have loads of memories attached to this.....The actual kulfi making process takes little time and effort......no doubt it deserves it, but!!!! when there is an simple recipe that tastes as heavenly as the authentic one.........hummmmm....everyone one of us likes to go for it, so here the recipe for icy, creamy treat...........

Ingredients:

80z.Mango pulp(made from fresh mangoes or canned pulp )
4oz.Cream Cheese(at room temperature)
40z.Whipped Cream
1/4cup sugar
1envelope Unflavored Gelatin
40z.lukewarm water
few stand of Saffron
2tsp.chopped pistachios for garnishing(optional)

Method:

soften the cream cheese till light and fluffy, then add sugar, mango pulp and saffron mix well. Then add the whipped cream and gently fold in. Mix gelatin in lukewarm water, the gelatin should be well dissolved in the water, then add this to the mango mixture, mix well.
Now pour the creamy mango pulp to the moulds and freeze for for about 3-4hrs. YUMMY....YUMMMY.......CREAMY ICY TREATS ARE READY TO GO......

This will be going to "In Love with delectable Desserts,Pastries and Ice creams" Event announced by "Food for Seven Stages of Life" and "Cook like a bong".

Chunky Apple Cake With Cream Cheese Frosting

2010-01-04T10:07:00.007-05:00

Hi Friends..........hope every one had a happy and joyful New Year celebration, me too had a lovely celebration at my place. I have made this yummy cake for New year......I had tried this cake for the first time...it turned out good.

Ingredients for cream cheese frosting:

1(8-ounce)package cream cheese(softened)
3Tbsp. Butter or margarine(softened)
1&1/2cups powdered sugar
1/8tsp.salt1tsp.vanilla extract

Method:
Beat cream cheese and butter at medium speed with an electric mixer until creamy. Gradually add sugar and salt, beating until blended. Stir in vanilla.

Ingredients for Cake:

1/2cup butter(melted)
2cups sugar
2 eggs
1tsp.vanilla extract
12cups all-purpose flour
1tsp.ground cinnamon
4 granny Smith apples(peeled and sliced)
1 cup chopped walnuts(toasted)

Cake Preparation :

Stir together first 4 ingredients in a large bowl until blend. Combine flour and next 3 ingredients; add to butter mixture, stirring until blended. Stir in apple and 1cup walnuts. Spread into a greased 13-x9’’ pan.Bake at 350F for 45min., or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack. Spread with cream cheese frosting; sprinkle with walnuts, if desired.

This will be going to "In Love with delectable Desserts,Pastries and Ice creams" Event announced by "Food for Seven Stages of Life" and "Cook like a bong". Divya's " Show me your Cake" Event. Sara's "Cookies n Cakes" Event. and to "Cakes and Cookies" event by Indian Vegetarian Kitchen.

Good-bye 2009, Welcome 2010

2009-12-31T23:27:00.001-05:00

Happy New Year 2010

My Friends and readers wishing u and all ur families a very happy and prosperous New Year.

Shortbread Cookies

2009-12-30T11:40:00.005-05:00

These are the best melt in mouth butter blasting shortbread cookies that I have made . This recipe is so simple, no way that anyone could go wrong.........................sure a treat to bake.

Ingredients:

2butter sticks(1cup) at room temperature
1 cup all-purpose flour
1/2 cup icing sugar
1/2 cup cornstarch
1/2tsp.vanilla extract

Method:

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.

These cookies are on their way to Sara's "Cookies n Cakes" Event. and to "Cakes and Cookies" event by Indian Vegetarian Kitchen.

Turned One!!!!!!!!!!!!!!!

2009-12-28T10:02:00.006-05:00

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.

I would like to thank each one of you for reading my blog, leaving lovely, suggestive and appreciative comments.

Coconut Macaroons

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......................

Ingredients:

2&3/4 cup Shredded Coconut, (I used sweetened coconut)
3/4 cup Sweetened Condensed
1tsp.Vanilla extract
Pinch of Salt

Method :

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..............

Sorakaya Payasam/Kadhu ki Kheer/ Bottle Gourd Pudding

2009-12-23T07:10:00.003-05:00

Ingredients:

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

Method:

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!

Vankaya Vepudu/ Brinjal Dry Curry

2009-12-22T11:02:00.002-05:00

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.

Ingredients:

1lb.Vankayalu/brinjal/eggplant(cut length wise)
1/2tsp.tamarind extract,
1tsp.sambar powder
salt to taste
4tsp.oil
1/2tsp.mustard
1/2tsp.urad dal

Method:

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.

Aloo chikkudukaya Kura/ Potato,Indian Broad Bean curry

2009-12-21T08:16:00.004-05:00

Here is another Indian Broad Bean Curry............

Ingredients:

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)
1/2onion(chopped)
1tomato(diced)
1tsp.red chilli powder
salt to taste
1/4turmeric powder
1/4tsp.coriander powder
1/4tsp.sambar powder
3tsp.oil
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.

Method:

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.

Mushroom Biryani

2009-12-18T09:11:00.004-05:00

Mushroom Biryani............yummmmmmm.......I know many out there are also big fans of Mushrooms, their flavor and texture are unique........any thing made of mushrooms taste yummm to me. Here is the recipe for delicious Mushroom Biryani, that I have experimented years back and mastered it now, this simple yet tasty recipe is so simple that even novice can't go wrong with it.........

Ingredients:

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
4Tbsp.oil
Whole garam masala:
2cloves
2''cinnamon stick
3cardamom
2bay leaves
1/4tsp.shajeera
1star aniseed

Method:

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.

Baking:

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.

Sunnundalu/Sunni Vundalu/Urad Dal Laddoo

2009-12-17T08:57:00.007-05:00

This is the classical sweet treat of Andhra. I'm not sure if people other than Andhra know about it. It's a melt in mouth ladoo which is simple to make. It needs to occasion to enjoy this ladoo, it's mostly made like a sweet snack for evening. It's a must sweet for Baby Shower......

Ingredients:

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.

Gutti Dondakaya/ Stuffed Tindora/Stuffed Ivy Guord

2009-12-16T09:21:00.004-05:00

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.

Ingredients:

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.

Seasoning:

1/2 tsp mustard & jeera each
1spring curry leaves
2crushed garlic cloves

Method:

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.

Chegodilu / Chekodilu

2009-12-15T14:16:00.004-05:00

For this month’s ICC challenge we are given a savory snack, Chegodilu/Chekodilu from Andhrapradesh. I had these snacks from my chailhood, always had them from shops, never tried making these cuties at home.....These are little time consuming, but simple to make and worth to try.

Recipe:

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

Notes:

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.

Potlakaya Palu Posina Kura/Snake Gourd&Milk Curry

2009-12-14T14:00:00.004-05:00

Ingredients:

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%).

Method:

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.

Carrot, Cabbage Vepudu/ Carrot,CabbageStir fry

2009-12-11T09:16:00.003-05:00

Ingredients:

2cups Cabbage(chopped)

1cup Carrot(diced)

Onion(roughly chopped)
2tsp.Oil
1/2tsp.Mustard seeds
1tsp.Cumin seeds
1spring Curry leaves

3Tbsp.Coconut(shredded)

3Green Chillies

1/2''piece Ginger root
1/4tsp.Turmeric powder
salt to taste

Method:

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.

Beerakya Senagapappu Kura/ RidgeGourd with Channa Dal

2009-12-10T08:30:00.007-05:00

Beerakaya/Ridge guard, this veggie is fav. of many, because of it's tender sweet taste. Cooking it with channa dal, coconut makes it more tasty, It's once of my personal favorites from my childhood.

Ingredients:

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)

Masala Paste:

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.

For Seasoning:

Oil - 2tsp
Mustard Seeds-1/4tsp
Jeera-1/4tsp
Turmeric Powder - pinch
Curry Leaves - 4 to 5

Method:

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.

Chikkudukaya Nuvvula Podi Kura/ Indian Flat Beans with Sesame Powder

2009-12-09T08:08:00.004-05:00

Ingredients:
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.

Method:

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.

Jeedipappu Kodi kura/ Chicken and Cashew Dry Curry

2009-12-08T10:14:00.009-05:00

Jeepappu Kodi Kura/Chicken and Cashew Dry Curry is the delicacy of Rayalasema, which is integral part of Andhra, which itself have many regional special dishes, one among them is this ......The combination of chicken and cashews make this dish not only unique but also tasty......

Ingredients:

1lb.Chicken(preferably boneless thigh meat)
1/4cup Cashews
1&1/2tsp. Pepper(powdered)
1/4onion(grind to paste)
1Tomato (grind to paste)
1/4tsp.turmeric
3tsp.Ginger Garlic paste
1/4tsp.Garam masala
4tsp.Oil
1Spring curry leaves
salt to taste

Method:

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.

Nimma Rasam/ Nimmakaya Charu/Lime Rasam

2009-12-03T09:52:00.002-05:00

This is an variation to General Rasam.......here we use lime/lemon instead of tamarind. The fresh, tangy taste of lime make this rasam special........

Ingredients:

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)
1/2tsp.oil
1 tomato(diced)
Little Asafoetida
salt to taste
2tsp.Coriander Leaves (for garnishing)

Rasam Powder:

1/4tsp.cumin Seeds
1/2tsp.coriander seeds
1/2tsp.black pepper

Dry roast these ingredients and grind them to coarse powder.

Method:
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.

Chicken Qorma/ Chicken Kurma

2009-12-02T08:03:00.005-05:00

This is simple and tasty version of Kurma.....

Ingredients:

1&1/2cup Sliced onions
1Tomato(diced)
2lb.Chicken
4tsp.Oil
1tsp.Jeera
1tsp.Mustard
2tsp.Red chilli powder
1/4tsp.Turmeric powder
2Bay leaves
2green Chillies
1spring curry leaves
2tsp.Coriander leaves
Salt to taste

Ingredients for Masala:

2tsp.Cashews
2tsp.Coconut(shredded)
1tsp.Fennel seeds
1tsp.Dhania powder
5Cloves Garlic
2'' Ginger root
3Cloves
2Cardamom
2''Cinnamon stick
1/4tsp.Mace
1/2Anistar flower
1/4tsp.Shajeera

grin all the above ingredients to fine paste by adding required water and keep it aside.

Method:

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.

Mutton-kalia-Rasala/ Mutton Curry

2009-12-01T11:24:00.003-05:00

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*

Changes that I have made: The original recipe suggested only jeera powder, but I also added 1&1/2tsp.fennel seeds(powdered), 1/4tsp.coriander powder, 1/4tsp.garam masala and baked in the oven at 400F for first 20min. and later at 350F for 1&1/2hour......the both ways turned out to be really good.......

This can be served as side or an appetiser as of ur choice...........it's great either ways. My self could not wait for serving so had it right from the cooking bowl.

Palli Chikki - Palli Patti/ Peanut Brittle

2009-11-30T13:30:00.004-05:00

This is the treat most of us enjoyed from our chailhood......and many many memories surely attached to these....So, these chikkies are surely heart rob of mine... not only for taste but also for memories...........

Ingredients:

2&1/2 cup Peanuts/palli/verusenaga pappu
3/4cup Jaggery
1/2cup Sugar
1/4cup Water
1/4tsp.Cardamom(powdered)
1/4tsp.ghee

METHOD:

Roast pea nuts, keep aside.
In a thick bottomed, wide pan, heat jaggery, sugar with 1/4 cup of water, bring them to boil, now you see lots of bubbles, keep stirring until it gets to a thick syrupy consistency.( to check the consistency, drop few drops of syrup in a bowl of water, it should solidify into soft threads). Now add cardamom powder, pea nuts and stir constantly for few minutes, then turn off the heat and pour this mixture onto a ghee greased pan, leave it to cool. When cooled, break them to pieces (need not be fancy, I like to brake them in random shapes, which is quite easy). Store them in an airtight container.

Goruchikkudukaya Pulusu/Cluster Beans in Tamarind Sauce

2009-11-25T09:18:00.003-05:00

This is one simple house hold curry in the Kitchens of Andhra..........

Ingredients:

Goruchikkudukayalu/Cluster Beans – 1lb
Onion -1(finely chopped)
1Ttomato (diced)
Mustard Seeds – 1tsp.
Cumin Seeds – 1tsp.
Fenugreek Seeds – few(5-6seeds)
Curry Leaves – 1spring
Turmeric Powder – 1/4tsp.
Salt to Taste
Red Chili Powder – 2tsp.
Tamarind – Small Goose Berry Size(soak in 3/4 cup of water for 15min.)
Oil – 4tsp.

Method:

Wash, cut the cluster bean into 1''pieces. Add salt(little), turmeric powder to the bean pieces, steam them(give 1 whistle in the pressure cooker), once they are cooled, squeeze out the excess water and keep them aside. Heat oil in a pan, once hot, add fenugreek seeds,mustard,cumin seeds and fry till they splutter, now add chopped onions and curry leaves and fry till the onions are translucent, then add tomato, turmeric powder and fry till the tomatoes are pulped up. Now add the cooked bean pieces, salt, red chilli powder, tamarind juice(extracted from soaked tamarind), mix well, cover and cook until you get the saucy consistency to the curry(it takes about 15min.).....This curry tastes good with steamed white rice.

Madatha Kaja/ Kakinada Kaja

2009-11-24T09:32:00.004-05:00

The very mention of the name Kaja reminds everyone of Kakinada kaja, this crispy, cylindrical flaky, sticky sweet treat is popular not only across Andhra Pradesh but also across the nation......

Ingredients:
All purpose flour/Maida - 2 cups
Sugar - 2cups
Rice Flour - 3 tsp
Ghee - 3tsp
Soda bi carb. - 2 pinches
Oil for deep frying

Procedure :

Take maida/flour in a bowl, add ghee, baking powder to the maida/ flour, add sufficient water to make a dough, knead well. The dough should be like puri or chapathi dough. Pinch the dough, roll the dough into big chapathi, and keep it aside, and roll two more chapathies. Mix rice flour and ghee in to a paste, lightly smear this paste on the chapathi, place another chapathi on top of it and again smear the paste on chapati and place another chapathi(it should be stack of 3 chapathies), and roll it like a mat and cut it into 1''pieces, roll them little, lengthwise. Keep aside. Now make a sugar syrup with one string consistency. Keep aside. Heat oil and deep fry the kajas and drop them into the sugar syrup. Let the kaja absorb the syrup for a while. Remove from the syrup and keep aside. Repeat the process for the remaining kajas. Once again drop the kajas in the sugar syrup so that they nicely absorb the sugar syrup. Remove from the syrup..........store them in the container, they can be stored for 15days.

This flaky Kakinada Kaja is going to "Speciality Food Event" hosted by Simple Indian Food-An Easy Cooking Blog.

Kobbari Pachadi/ Coconut Chutney

2009-11-20T07:39:00.004-05:00

Coconut Pachadi............here I am not talking about the regular coconut chutney that is served with idli and dosa. What I’m talking about is the coconut pachadi that is prepared only to be eaten with rice. The magic taste of this pachadi/chutney is all bout its texture, which should be coarsely ground but not to a smooth paste. Of course, not to mention the seasoning with curry leaves make it more flavourful.

Ingredients:

1 1/4 cup of fresh coconut(pieces)
1/2 tsp. cumin seeds
1/2 tsp. urad dal
1 Tbsp. chana dal
1tsp.coriander seeds
1/2tsp.peanuts
7-8 dry red chillis
gooseberry sized tamarind(soaked in water for about 15min.)
3tsp.oil
salt to taste

seasoning:

1/2tsp. mustard seeds
1tsp. split urad dal
2springs curry leaves
1/2tsp. oil

Method:

Heat oil in a pan, add cumin, fry for for few seconds,then add whole red chillies, urad dal, chana dal, coriander seeds, peanuts and fry them until they get nice golden brown color, at last add the coconut pieces, fry for a minute, remove from heat and let it cool.
Once cool, grind the toasted ingredients, tamarind, salt to a slightly coarse paste by adding very little water, it shouldn't be made to a smooth paste.
Heat oil in a small pan, once hot, add mustard seeds, once they splutter add black gram and let it get light golden brown color, then add curry leaves and fry them for a few seconds, til the curry leaves turn dark green in color. Then add the seasoning to the ground kobbari/coconut, mix well. For additional flavor add big pieces of onion(totally optional), mix well and serve it with steamy white rice and ghee.

Kodi Guddu Beerakaaya Kura/ Egg, Ridgegourd Curry

2009-11-19T08:40:00.002-05:00

This is one vegetable that has mild sweet taste and which can be paired with Boiled eggs,fresh prawns and even with dried prawns.....these combinations are unique in our coastal region. Among them, one delectable combination is ridge gourd with boiled eggs, these simple combinations make the meal delicious with roties or steamed rice....

Ingredients:
2lb.ridge gourd(peeled and chopped), eggs(as required, boiled, shelled, make 3 slits along the sides), 1 large onion(roughly chopped), 1tomato(diced), 1/2tbsp. oil, 1/2tsp. mustard seeds, 1/2tsp. cumin seeds, 2 green chillis( slit length wise), 1/2tsp.red chilli powder(adjust as per taste, but this curry is intended to be mild), 1/4tsp.coriander powder, 4garlic pods(slightly crushed), 2springs curry leaves, 1/4tsp.turmeric, salt to taste.

Method:

Add 1/2tsp. of oil, once it's warm add little turmeric powder, slit eggs, roast them for a min., remove and keep aside( the other crust can be little brown), in the same pan, add the remaining oil, once it's hot enough add mustard seeds, cumin , once they start to splutter add the crushed garlic, curry leaves, green chillis, mix well, fry til curry leaves turn dark green in color, now add the chopped onions and saute till transparent, then add tomato and fry until the tomatoes are pulped up. Add the chopped ridge gourd, mix well and cook for 8-10 mins., on medium heat, now water oozes from ridge gourad , then add salt and cook for another 7mins., on medium heat, then add the roasted eggs, reduce the flame, and simmer for 5 min., and cook until you get the desired consistency(it should be little watery), then turn off heat and serve hot with rotis or steamed white rice.

Bendakaya Masala/ Bhindi Masala(Andhra Style)

2009-11-18T08:18:00.005-05:00

This is one more tasty curry of Bhindi.....this is little different from North Indian Bhindi Masala....it's totally infused with Andhra flavours....it's an age old recipe from my grand mother, I cook Bendakaya Pulusu/Bhindi In tamarind sauce and Bendakaya Vepudu/Bhindi fry, these two curries only go with rice, but this curry will go well with both rice and roti.....when I was young, I'm not much into this, as it is not as crunchy as Bhindi Fry.....now I simply love this curry.......tastes do change as we grow(he..he..as we cook!!!).

Ingredients:

1lb.Bendakaya/bhindi(cleaned, cut in 1''pieces).

To Grind:

2tsp.shredded coconut, 1/2tsp.dhania powder, 1tsp.red chilli powder, 1/4tsp.jeera, 1/4 medium onion. Grind all these ingredients to a coarse paste by adding little water(onion should be very coarse, not smooth paste).

Seasoning:

4tsp.oil, 1/2tsp.mustard and jeera each, 1spring curry leaves.

Method:

Heat oil in a pan, once it's hot add mustard and jeera, once they start to splutter, add curry leaves, bhindi pieces, turmeric, mix well, cover and cook on medium heat, cook covered till little soft, now remove the lid, add salt and continue frying on medium heat until bhindi is totally cooked and crunchy, now add the ground paste to bhindi pieces, mix well, increase the flame to medium high, stir continiously to avoid sticking at the bottom(coconut has the tendency of sticking fast)and cook till the raw smell of the paste is gone and the masala is totally dry and well coated to bhindis........serve it with steamed rice or roties.

Tip: Salt should not be added in the starting, as salt leaves water and makes bhindi soggy and gooey, so it's better to add once the bindi is 1/4done.

Restaurant Style Rasam

2009-11-17T11:20:00.005-05:00

I know all of us mostly like home made comfort food......but, sometimes feel like a change to the restaurant.....such time we do have the favorite comfort food in restaurant style...one such change is this yummy yum.....Rasam, that too in Andhra Restaurant style, I have not name it "R.S Rasam....", people who have tasted this rasam at my place could not resist it, they named it so .....most of them act like kids while eating this.....humm...they even lick their finger too.....some of them drink it in cups, most of them end up in pulling the recipe......need not take my word for this.....if u try u will know it......need not be a Southern Indian relish Rasam.......the best combination for Veg-people, is Rasam Rice with potato curry and if Non-Veg-people it's always with chichken.....ok.ok..I know I have already told lot about rasam, Now the recipe fallows..............

Ingredients:

1cup cooked toor dhal, 2medium ripe tomatoes( boiled, peeled and pureed), 2tsp.tamarind extract(soak a small Gooseberry sized tamarind in 1/4cup of water and squeeze the extract), 2tsp. Rasam powder of your choice(I use MTR rasam powder or Home made powder), 1/4tsp.turmeric powder, salt to taste, 2pods garlic(crushed), 1/2tsp.jaggery, 2springs curry leaves, coriander leaves for garnishing, 1tsp.oil(if generous add ghee, it enhances the taste of rasam), 2no.whole redchillies,1tsp.jeera, 1tsp.mustard, 1/4tsp.Asafoetida.

Method:

Add cooked dhal, tamarind extract, tomato puree, turmeric, salt and 3&1/2cups of water in a pan, cook on medium high heat til it comes to a rolling boil, then reduce the flame to medium, add rasam powder and allow to boil. Meanwhile in a pan add oil/ghee, once it is hot, add whole red chillies, mustard, jeera, crushed garlic, asafoetida, once they start to splutter, add this seasoning, jaggery, curry leaves, coriander leaves to rasam, increase the flame to medium high and cook it until it comes to a rolling boil(it takes about a min.), immediately remove from the flame(rasam should not be cooked for a long time after adding rasam powder and seasoning, over boiling spoils the taste of rasam)....serve it with steamed white rice.......

Vada Pav

2009-11-16T07:52:00.007-05:00

Love Street Foods of Mumbai...........

How to make Vadas for Vada Pav: Click *here*

Garlic Powder:

1cup dessicated coconut, 2Tbsp.chili powder, 1tsp.chopped garlic, 1/4 tsp.tamarind extract( I used 2'' piece of tamarind), Salt to taste.

Method:

Dry roast coconut, tamarind till they turn slightly brown, grind them with all other ingredients, do not add water while grinding, it's a dry powder. It can be stored in air tight containers for about a month.

Sweet chutney :

Tamarind (berry sized tamarind, soaked in warm water for about 30min.), 1/2 tsp. jaggery, Salt to taste, grind them to a fine paste. In a pan add this paste and boil until you get saucy consistency, then remove from the flame, cool it and store it in a air tight container, refrigerate it, can be preserved for 2-3months.

Making vada pav:

Take pav (I used Sunbeam Dinner rolls, which are slightly smaller than the actual pav that we get in India). Cut open the rolls horizontally, taking care one end is still connected to pav, spread 11/2tsp. garlic powder(adjust as per spice levels), then sweet chutney and can add little onion for crunch(optional) and place vada and relish yummy Vada Pav.

Jeedipappu Pakam/ Cashew nut Burfi

2009-11-13T08:09:00.005-05:00

Jeedipappu pakam/ Cashew nut Burfi.......yep, this is all about the popular sweet that we get in G. Pulla Reddy sweet shops in Andhra Pradesh, this is hot favorite of many......I myself enjoyed it a lot when we were in Hyderaba, now missing it, so I have tried it myself.....It came out so good. Here is the recipe for this most tempting sweet.........

Ingredients:

2 cups Cashew nuts, 1/2 cup Jaggery, 1/2 cup Sugar, 1/2tsp.Cardamom powder, 1/4tsp. ghee to grease.

Method:

In a thick bottomed, wide pan, heat jaggery, sugar with 1/4 cup of water, bring them to boil, now you see lots of bubbles, keep stirring until it gets to a thick syrupy consistency.( to check the consistency, drop few drops of syrup in a bowl of water, it should solidify into soft threads). Now add cardamom powder, cashew nuts and stir constantly for few minutes, then turn off the heat and pour this mixture onto a ghee greased pan, leave it to cool. When cooled, break them to pieces (need not be fancy, I like to brake them in random shapes, which is quite easy). Store them in an airtight container.

Pachi Pulusu

2009-11-12T08:10:00.005-05:00

Hi friends...........if u have strong palates try this Rasam.......This typical rasam is from coastal Andhra Pradesh. Pachi Pulusu means Raw Rasam, usually served cold with hot rice.

Ingredients:

Tamarind(1/2 lemon sized), 1tsp.Jaggery, 1 medium Onion(finely chopped), 2red Chillis, 1tsp.Jeera, 2Green Chilli, A fist full of Coriander leaves(chopped), 2tsp.Oil, 2tsp.Mustard seeds, 1spring Curry Leaves, 3cups Water, Salt to taste.

Method:

Soak the tamarind in water if 15min., squeeze out the pulp. Add this pulp, jaggery to 3cups of water, let the jaggery dissolve. Char red and green chillies on the direct flame, if not dry roast them till the green chillies skin turn brown, crush them with ur had and add them to the water. Then add the chopped onions, coriander leaves, curry leaves, salt mix well and keep it aside for 15min., this helps to incorporate the flavors. In a pan heat oil, once it hot add mustard and jeera, once they start to splutter, add this seasoning to the tamarind mixture, mix well ...............Serve it with piping hot steamed rice.

Paav Bhaji

2009-11-11T10:07:00.003-05:00

Paav Bhaji is the most popular street food of India, which need no introduction.........I was born and brought up in southern part of India, and I had no idea what's Paav Bhaji until I was married and of to Bombay.....I was introduced to this by "J", who's a big fan of Phav Bhaji and Vada Pav. So, years after also, his love for them continued and it has become one of our comfort food.......

Ingredients:

5 medium size potatoes(boiled and peeled), 2cups tomatoes (diced), 1cup capsicum/green pepper, 1cup gen peas (I used frozen ones), 1/2cup cauliflower, 1/2cup carrot, 2cups onions(chopped), 2cloves garlic(chopped), 1/2cup coriander leaves, 1tsp.red chilli powder, 1/2tsp. garam masala, 2tsp.paav bhaji masala, 2tsp. lemon juice, salt to taste.

Method:

Add green pepper, carrot, green peas, cauliflower in the food processor and chop them to fine pieces. In a pan add 4tsp.butter, once it's warm enough add chopped garlic, 1 cup chopped onions(use remaining onion for garnishing) and fry till they are translucent. Now add the garam masala, chilli powder,tomatoes and cook till they are soft. Now add the paav bhaji masala of your choice and cook the tomatoes until they pulp up. Then add the vegetable mixture to it, mix it well, cover and cook till the vegetables are totally cooked, then add the boiled and mashed potato, mix well and cook till the mixture thickens, add salt and boil it until you get the desired consistency. Then add generous amount of butter, mix it well and remove from the heat.

Serving:

Apply butter to pav, and roast pav until they turn golden brown. While serving add chopped onions, coriander leaves, required amount of lemon juice to bhaji.

Aloo Vankaya Kura/ Potato & Brijal Curry

2009-11-10T07:58:00.002-05:00

This is an winning combination, the combination of these veggies itself give an unique flavor and texture to the curry.

Ingredients:

2potatoes, 1/2lb.brinjals(purple or green), 1medium onion(roughly chopped), 3tsp.oil, 1/2tsp.mustard and jeera each, 1/2tsp.ginger garlic paste, 1spring curry leaves, 1tsp.red chilli powder, 1/4tsp.turmeric, 1tsp.coriander powder, 1/4tsp.garam masala, salt to taste.

Method:

Boil the potatoes and cut them into 1''cubes, and cut the brinjals to 2''pieces.
In a pan heat oil, once it hot add jeera and mustard, once they start to splutter add onions, curry leaves and fry till the onions are translucent, add ginger garlic paste and fry for a min., then add the boiled potato pieces, brinjal pieces, salt, turmeric, red chilli powder, coriander powder, mix well, cover and cook till the brinjal pieces are 3/4 done.
Remove the cover and cook on medium heat until the brinjal pieces are totally cooked(I like to over cook the brinjal in this curry, this enhances the flavor and add a good texture to the curry).
Add garam masala, mix well and remove from the flame. Serve it as side for roti or rice.

Cauliflower Kurma

2009-11-09T08:00:00.003-05:00

This Kurma will go well with rice and roti...........this is one of my personal favorite. I even enjoy this Kurma with Idli too...

Ingredients:

2tsp.cashews(soaked for 15min.), 2tsp.coconut(shredded),1onion(finely chopped), 2tomatoes(diced), 1/2tsp.ginger garlic paste, 1medium sized Cauliflower(cut into bite size florets), 2tsp.red chilli powder, 1/2tsp. coriander powder, 1/4tsp.garam masala, 1/4tsp.turmeric, salt to taste, 2tsp.oil, 1tsp.jeera, 2cloves, 2bay leaves, 2''cinnamon piece, 1spring curry leaves, coriander leaves for garnishing.

Method:

Grind coconut and cashew to fine paste and keep it aside. Heat oil in a pan, once it's hot add jeera, cloves, bay leaves, cinnamon once they start to spread the aroma add chopped onion and fry till they are translucent, then add ginger garlic paste, curry leaves and fry for a min. then add tomatoes, turmeric powder, red chilli powder, salt,coriander powder, cover and cook until the tomatoes are totally pulped up. Add cauliflower and fry for 2min., then add the ground masala paste, mix well, add about 1cup of water, cover and cook until the cauliflower is cooked(it takes appx.4-5min.). Don't cook for a long time or else the cauliflower will become too soft and soggy. Once the cauliflower is cooked and the gravy reaches the desired consistency, add garam masala, mix well (I like to have saucy consistency), remove from the heat and garnish with coriander leaves and serve it with steamed rice or roti.

Badam Palu/ Badam Milk

2009-11-06T09:29:00.004-05:00

Hurray!!!!! Hurray!!!!! I'm so exited to write this post, it's my 200th post....Hummm....About Badam Milk.......Simply....It's a delicately flavored milk with Almonds, Cardamom, crunchy Chironji and Saffron............ all these just make it tasty and a mighty nutritious punch ...The most lovely this about this drink is, it can be had as a hot drink on cold days and as a chilled one in summer.

Ingredients:

20no.Almonds (soaked for about 2hrs. or In boiled water for 30 mins.), 3cups Milk, 3Tbsp.Sugar, Few Stands Saffron(soaked in3Tbsp. warm milk for 5min.), 4no.Cardamom(powdered), 2Tbsp.Chironji(optional).

Method:

Peel the skin of the soaked almonds. Grind the Almonds to a coarse paste just by adding required amount of milk(if not using chironji keep 4almonds aside, finely chop them). In a thick bottom pan bring the milk to a boil, then add almond paste, saffron strands soaked in milk, sugar and cardamom powder, boil on low heat for bout 5min., Now garnish it with chironji or chopped almonds. Serve it hot or cold....it tastes delicious.

Tomato,Spring Onion Curry

2009-11-04T21:51:00.005-05:00

This is my fav. curry with simple flavors. I have learnt this from my mom...she used to make this curry with spring onions that are grown in our backyard....she even uses spring onions in gongura pachadi also.......

Ingredients:

2Onions(finely chopped), 4Medium Tomatoes(diced), 4Green chillies(finely chopped), 1cup Spring Onions(roughly chopped, green and white), 2cloves Garlic(crushed), 2springs Curry leaves, 1/4tsp.Turmeric powder, 2tsp.Oil,1/2tsp.jeera, 1/2tsp.mustard, 1/2tsp.Cumin powder, 1/2 tsp.Coriander powder, 1/2tsp.Garam masala, Salt to taste, 2tsp.Red chilli powder, 1tsp.Tamarind extract or paste.

Preparation:

Chop onions, tomatoes, green chillies and spring onions and keep aside. Heat oil in a pan, once it hot add mustard and jeera, once they start to splutter add onions, green chillies and curry leaves and fry till the onions are translucent, then add the tomatoes, chopped spring onions, salt, turmeric powder, tamarind extract, mix well, cover and cook till the tomatoes are soft(need not add any water, as tomatoes gives required water for the gravy), if the curry is too thick add 1/4cup of water, the consistency of the curry should be little saucy, now add cumin powder, coriander powder, garam masala powder, crushed garlic, mix well and cook for 2min. Serve it with rice or roti.

Aloo Bonda/ Batata Vada

2009-11-04T10:52:00.004-05:00

This is one simple snack and even can be used as Vada to make Vada Pav.........

For making these Bondas/Vadas we need to make Potato Curry and Besan Batter. For Potato Curry click Here. Make lemon sized balls with potato curry and keep them aside.

Besan Batter:

In a bowl add 1 cup besan, 1/4cup rice flour, 1/2tsp.red chilli powder, salt to taste, water and mix well and soft (the consistency should be little thick that of a dosa batter). In a pan heat oil, once it is hot dip the potato balls in the besan batter and drop them in the hot oil and fry them until they are light gold brown in color, drain them on paper towel .....Serve them with chutney of your choice. These can also be used as Vadas for Vada Pav.

Chow Chow Kootu

2009-11-03T11:10:00.003-05:00

This is one simple and delicious curry that I have tried from Priya Tasty Recipes, it turned out soo good. I have simply cut and copied the recipe below......

Ingredients:

1no Chayote (chopped), 1no Onion(chopped), 1no Tomato(chopped), 1cup Cooked moongdal, 1/2tsp. Turmeric powder, 2nos Green chillies( slit opened), Salt ro taste, 2tsp.Oil, 1/2tsp. Mustard seeds, 1tsp.Urad dal, 1no Dry red chillies, 1tbsp. Chopped coriander leaves.

To roast & grind:

2tbsp. Coriander seeds, 1tsp. Fenugreek seeds, 3tbsp. Grated coconut, 1/4tsp. Asafoetida, 4nos Dry red chillies, 1tbsp. Urad dal, Dry roast all these ingredients one by one in simmer flame, grind all these dry roasted spices into a coarse powder, keep aside..

Method:

Heat enough oil in a kadai, let splutters the mustard seeds, dry red chillies and urad dal, add the chopped onions, chopped tomatoes and slit opened green chillies and sauté until the onions turns transculent and tomatoes turns mushy..now add the chopped chayote pieces, sauté for few minutes, add the cooked moongdal, turmeric powder, salt to the half cooked veggies..bring everything to boil, now add the coarse spice powder and chopped coriander leaves to the kootu, cook for a while and put off the stove...

Mamididaya Chepala Pulusu/ Fish Curry with Raw Mango

2009-11-02T12:31:00.001-05:00

Pulusu means a saucy gravy with tamarind juice, adding fish and mango to it make it so special. I want to share this recipe with you all, who crave for the tasty Chepala Pulusu.......................You can also find the recipe for "Nellore Chepala pulusu" Here.

Ingredients:

5 medium pieces of Fish( I used Salmon)1/2 cup Red Onions(sliced), 1Tomato(sliced), 1/2 cup big chunks of raw mango,Tamarind – lemon sized ball(soaked for 10min.),2-3tsp.Red chilli powder(adjust as per the taste), 1/4tsp.Turmeric powder, salt to taste, 1tsp.mustard seeds, 1tsp.2 springs curry leaves, 3tbsp.oil, 2 cups Water.

Msala Powder:

1tsp.methi seeds, 1/2tsp.mustard seeds, 1tsp. coriander seeds, 2 flakes of garlic. Dry roast all the ingredients except for the garlic and grind them into fine powder and then add garlic and crush it little and keep the powder aside.

Method:

Make thick tamarind pulp with 1/2 cup water and soaked tamarind and keep aside.In a pan heat the oil,once the oil is heated add mustard seeds and curry leaves. When the mustard seeds start spluttering add the onions pieces and saute them till soft, then add tomato pieces and raw mango pieces and Cook for about 3min. now add the tamarind pulp and 2 cups of water, cover it with the lid and let it come to boil. Then add salt, turmeric powder, Red chilli powder and mix well. Now add the fish pieces to the boiling gravy and cover it with the lid, cook on high flame for 10min. After 10min carefully turn the fish pieces and cook for another 15min. on medium flame, until the gravy comes to a saucy consistency(should not be very tick), now sprinkle the masala powder that we have prepared before, mix well and remove it form the flame...Serve it Hot with steamed rice........... This curry tastes even better the next day..............................as the flavors incorporate into the fish.

Masala Peanuts

2009-10-30T08:48:00.003-04:00

Ingredients:

1cup Peanuts, A pinch asafoetida, 2tsp.Besan, 2tsp.Rice flour, 1tsp.Chili Powder, 1/4tsp.Pepper Powder, 1/4tsp.Turmeric powder, Salt to taste, Oil for deep frying.

Method:

Mix all ingredients, except oil. Sprinkle 1-2 tbsp.of water and make sure the paste is well coated to the peanuts. Deep fry them in hot oil. While adding peanuts in hot oil, lightly oil the hand(it will help to loosen them with your fingers and avoid lumps). fry them in the oil til they are light golden in color, fry them in batches, do not keep mixing, otherwise the masala drops off in the oil. Take out on a paper towel and let them cool, peanut get crunchy when they are cooled.........

Vankaya Tomato Curry/ Eggplant and Tomato Curry

2009-10-29T09:02:00.004-04:00

These days I'm ringing myself around comfort food.....this is one of the best and typical Andhra curry, like any other curry it also has many variations, but this is my version, which is an altered version of vahchef......

Ingredients

1lb. Eggplant(purple kind, cut into 1''pieces), 1Medium Onion(chopped), 2Tomatoes(diced), 3tsp.Oil, 1/2tsp.Mustard and Jeera each, 2Spring Curry Leaves, 2tsp.Red Chilli Powder, 1/4tsp.turmeric powder, 3/4tsp.Dhania Powder, Coriander leaves for garnishing, Salt to taste.

Powder: Dry roast 2tsp.Pea nuts and 2tsp.Sesame seeds and grind them to a fine powder.

Method:

In a pan heat oil, once it is hot, add jeera and mustard, once they start to splutter add curry leaves and onions and fry til the onions are translucent, then add tomatoes, eggplant pieces, salt, turmeric, red chilli powder, coriander powder, 1/2cup water, close it with lid, cook on medium heat until the eggplant pieces are totally cooked, now adjust the spices and add the ground peanut & sesame powder and cook for few seconds, then remove from the flame and garnish with coriander leaves.....this will go good with steamed rice and roti.

Chikkudukaya Tomato Kura/ Indian Broad Beans with Tomato

2009-10-28T07:48:00.003-04:00

when the days are pretty busy, and 'am craving for light and comfort food , the first thing that I turn on, is this curry . This is a simple curry with onion and tomato base, enriched with the seasoning and curry leaves.

Ingredients:
2tbsp.Oil, 1lb.Chikkudukayalu/Broad Beans(cut into 1''pieces), 1medium sized onion(chopped), 5 green chillies (finely chopped), 2 springs curry leaves, 1/2tsp. cumin seeds, 1/2tsp. mustard seeds, 1/4 tsp. turmeric powder, 4ripe tomatoes(diced), 1/2tsp.Red Chilly Powder, 1/2tsp.coriander powder, Salt to taste.

Method:

In a pan, boil about 4 cups of water, to the boiling water add the cut beans, a pinch of salt and let it boil for 10mins. or till soft, drain the water squeeze out the excess water and keep it aside. Heat oil in a pan, once it's hot add cumin,mustard seeds, when they start to splutter, add curry leaves, green chillies, turmeric and fry for about few seconds, then add chopped onion, salt and fry till the onions are translucent. Now add the cooked beans, chilly powder, mix well, cover and cook on medium flame for 5mins. stirring in between to avoid sticking. Then add tomatoes, coriander powder, cover and cook on medium heat until the tomatoes are soft. Then remove the cover and cook on high flame for about 3mins., the curry should be in little saucy consistency..... Serve it hot with steamed rice.

Murukulu/Murukku/Manugupulu

2009-10-27T09:54:00.004-04:00

Murukulu are our traditionl and fav. snack......the simple, tasty and standard recipe for Murukulu fallows........Mostly this recipe doesn't go wrong.

Things needed: Muruku Press

Ingredients:

2Cup Rice flour, 1/2cup Urad dal, 2tsp.jeera, 4tsp.sesame seeds, Oil for deep frying+ 3tbsp.Oil (hot), 1tsp.Red chilli powder, Salt to taste.

Method:

Dry roast urad dal and grind it into a fine powder and keep it aside. In a wide bowl add rice flour, urad dal powder, chili powder, salt, sesame seeds and jeera mix it well, then add 3tbsp.oil(hot oil),mix it well, by adding enough water make a dough of roti dough consistency. In a deep frying pan add oil for deep frying, once the oil is hot enough for frying(oil should not be too hot, this makes murukulu get burnt), then take muruku mould keep enough dough in to it, press it in hot oil, fry them until they are light golden brown in color, fry murukulu in batches and drain on a paper towel. It can stay up to 2 weeks in air tight container.

Rajma Chawal(Kidney Bean Curry Served With Rice)

2009-10-26T16:02:00.001-04:00

Rajma Chawal is a simple, yet great combination.........I love to have Rajma with rice rather than with roti......I believe simple combinations make wonderful dishes one among such dishes is Rajma Chawal.......

Ingredients:

1cup Rajma(soak for 8hrs. or overnight), 1Onion(grated), 2green chillies(diced), 2tomatoes(pureed), 2tsp.Oil, 2Bay Leaves, 2Cloves, 1tsp.Ginger(grated), 1/2tsp.Coriander Powder, 1/4tsp.Red Chilli Powder( adjust as per spice levels), 1/2tsp.Cumin Powder, 1/4tsp.Black Salt, 1/4tsp.Garam Masala, Salt to Taste.

Method:

Cook the soaked rajma, if using pressure cooker, cooker for 2 whistles, lightly mash the cooked rajma with a spatula, this will help in the consistency of the curry and even rajma soaks up the flavours.
In a pan heat oil, once it's hot add bay leaves, cloves, once they start spreading the aroma add the grated onion, green chillies and fry till the onion mixture gets little brown color, now add the tomato puree and fry until the raw smell of the tomatoes is gone(it takes appx.2-3min.), then add coriander powder, cumin powder, red chilli powder and fry for a min., then add the cooked rajma and 2cups of water and allow it to boil on medium heat for 10min., or until the gravy comes to an semi liquid consistency, then add the grated ginger, black salt and garam masala, mix well and remove it from the flame.........

Serve it with STEAMED RICE.

I'm Sending this to My Legume Love Affair announced by Cook sister ,event created and administered by Susan of The Well-Seasoned Cook , And also to "JFI: Rajma Event" hosted by Divya of Divya-Dilse and Indira of Mahanandi .

Masala Vada Kura/Parapu Vada curry/ Dal vada Curry

2009-10-23T09:07:00.004-04:00

This is sure a treat to people who like Masala curries like Kurmas. This curry is mostly cooked in the coastal areas of Nellore only(as per my knowledge), I have never tasted it anywhere else, there are other variations...but this is the most simple and delicious curry......I know, the word Masala Vada/ Dal Vada itself sound delicious and that too curyy:)....mmm, it's really tempting.......so friends I'm sharing my fav.recipe here...I hope you all enjoy this too....

For Masala Vada/Dal Vada/Parapu Vada Rcipe Click here.

Vada Curry Ingredients:

6Masala Vadas/Dal Vada, 1/2onion(sliced). 1/2toamato(diced), 2tsp.oil, 1/2tsp.mustard and jeera each, 2spring curry leaves, 11/2tsp.red chilli powder, few pinches turmeric powder, salt to taste.

Masala :

Grind 1/4cup coconut, 3cloves garlic, 1''piece of ginger, 1''cinammon stick, 3cloves, 1tsp.coriander powder and 1/4 onion, into fine paste using little water.

Curry:

In a Pan heat oil, once it is hot add mustard and jeera, once they start to splutter add onions, curry leaves and fry till the onions are tasnslucent, then add tomatos and fry for a while, then add ground masala, salt and turmeric powder and fry on medium heat until masala is light brown in color now add red chilli powder, 1cup of water and cook for about 5min., once the gravy starts to boil, drop in the masala vadas and switch off the heat, close it with the lid......( the gravy should be little watery consistency before dropping the vadas, later vadas absorb the water and the gravy gets thick)serve it after 15min., this helps vadas to incorporate the flavors of gravy and they turn little soft......

Mamidikaya Mukkala Pachadi/Raw Mango Chutney and Awards

2009-10-22T11:05:00.007-04:00

This is Hot Mango Chutney of Andhra........It's instant Chutney........It's simple, spicy, tasty and yummy.........

Ingredients:

1Raw Mango/Pacchi Mamidikaya(cut into 1/4''pieces), 1tsp.+1/2tsp.mustard seeds, 1/2tsp.methi seeds, 4tsp.red chilli powder(adjust as per spice levels), 2cloves garlic(finely chopped), salt to taste, 1/4tsp.turmeric, 2tsp.lemon juice(use only if mango is not sour), 3tsp.oil, 1/2tsp.channa dal, 1spring curry leaves, a pinch of hing.

Method:

Dry roast 1tsp.mustard and methi seeds and grind them to fine powder and keep it aside. Take mango pieces in to a bowl, add salt, turmeric, red chilli powder, mustard and methi powder, chopped garlic, lemon juice, mix well that the mango pieces are well coated with these powders. Now in a pan heat oil, once it's hot add mustard and channa dal, once they start to splutter add curry leaves and hing, and add this seasoning to the mango pieces and toss well and serve it with steamed rice..........

Priya, Pari and Shabs has passed me these awards.................Thank you Priya, Pari and Shabs.

I'm passing these to Ushnish, Uma, Tina, Pari, Priya, Priy's feast, Bubli, Rohini, Shabs, Nandini, Sangeetha subash,padma, cham, sushma mallya, seerisha, Ambika, Prathiba,SE(Denufood), rekhas ritchen, suma rajesh, Gouri Guha, Gulmohar,Happy Cook, Vindra, Neha.

Rajma Pulao

2009-10-21T13:32:00.003-04:00

Rajma Pulao...........it's yummy, I indeed don't know that it tastes yummy till today morning, when I was just thinking about JFI:Rajma Event, this idea tickled my mind, so just gave it a try, but believe me it's not totally like pulao....but can be said yummy rajma rice........(but felt like giving it a grand name:)Lol :p Pulao) it's a perfect rice dish that one can cook on a lazy day or when feel like having a simple and light meal.......doesn't it sound comfort:)....... we all know that the tanginess of Tomato compliments Rajma very well, so I have made Tomato Raita as a side for it......

Ingredients:

11/2cup rice( soak, cooked), 1/2cup Rajma(soaked over night, cooked), 1tsp.Ginger&Garlic Paste, 1Tomato(pureed), 1 Green Chilli(diced), 1/2Onion(roughly chopped), 1tsp.jeera, 11/2tsp.oil, a pinch turmeric powder, 1/2tsp.dhania powder, 1/4tsp.jeera powder, 1/4tsp.Garam Masala, 1/4tsp.red chilli powder, 2Bay Leaves, 2Cloves, 1''Cinnamon stick, 1 spring curry leaves,1/2cup coriander leaves(chopped), salt to taste.

Method:

In a wide pan add oil, once it's hot add bay leaves, cloves, jeera, Cinnamon, curry leaves, once they start to spread the aroma add onions and saute until they are light pink in color, now add ginger garlic past and fry for 2min. on medium heat now add the pureed tomato, salt, turmeric, red chilli powder, dhania powder, jeera powder, garam masala and fry until this masala leaves the oil, then add 2cups of water and rajma to the masala and cook on medium heat until the gravy is very thick. Now add the cooked rice, chopped coriander leaves and toss them well that the gravy coats all the rice, now close it with lid and keep on a low heat for about5-7min.....Serve it warm with Tomato Raita.

This is going to "JFI: Rajma Event" hosted by Divya of Divya-Dilse and Indira of Mahanandi.

Kova Ladoo/ Peda Ladoo/Kova Kajjikaya(Peda stuffed with coconut)

2009-10-19T06:23:00.005-04:00

I have first tasted this snack in my friends house years back, liked it a lot......but at that time I was not much into cooking(only eating), so just enjoyed the ladoo but did not care for the recipe.......I have been searching for the recipe for a long time but could not get it, but recently I have seen the post of my blogger friend Raje and took the basic info. from that and tuned it to my comfort........It's really a worth making dish.

Coconut Mixture Ingredients:

2 Cups Fresh grated Coconut, 11/2cups Jaggery(adjust as per sweet levels),3 Elachi/cardamom, 2tsp.Ghee.

Method:

In a pan heat Ghee, once it's warm add the coconut and fry for a min., til the aroma of the coconut starts spreading. In another thick bottomed pan add jaggery, add little water to it(about 1tsp. of water), crushed elachi and fried coconut and keep on the medium flame until the whole jaggery converts into liquid(first) and then it comes together to a single mass consistency(it should be very sticky consistency), it takes approx.10-12min. Let it cool for a while(it should be little hot), then make round balls by applying little ghee to the palms.....and keep them aside.

Peda Ingredients:

2cups dry milk powder, 1butter stick, 1can, 14oz.condensed milk.

Method:

In a microwave safe bowl melt the butter, add milk powder, condensed milk, mix them well and microwave them for 1min., mix well and microwave for another 2min., let it cool at bit( don't let it cool completely, it's difficult to handle it if it's cold).

Ladoos:

Pinch out a lemon sized kova/peda ball, place it on a plastic sheet(I used ziploc) and pat the kova it into a 1/2'' circle and place the coconut laddu in the center and pull out all the corners and cover the coconut ladoo with Peda and roll gently in between the Palm to get the smooth outer layer.....
I'm sending this to Priya's "Diwali Event 2009" , Purva's "Diwali Dhamaka" and sireesha's "Sweet Series Event"

Palakayalu (deep fried crispy spicy rice balls)

2009-10-19T05:40:00.004-04:00

This one of my savory dishes that I have made for Diwali.....It's a typical Andhra and Tamilnadu Snack........

Ingredients:

2cups rice flour, 1/4tsp.red chilli powder, 4tbsp.curd, 2tsp.butter, salt to taste, oil for deep frying.

Seasoning:

2tsp.oil, 2 dry whole red chillies(roughly chopped), 2spring curry leaves, 1/2tsp.jeera, 1tsp.urad dal, a pinch of hing. In a pan heat oil, once it's hot add all the seasoning ingredients and fry till they start to spread the aroma and remove form the flame and keep it aside.

Method:

In a bowl add rice flour, red chilli powder, salt, curd, butter, the seasoning and by adding little water at a time, make a dough that is of chapathi dough consistency, pinch out small quantities of dough and roll them to small balls, and once you are done making the balls, heat oil in a pan, once it is hot, add these balls in the oil and fry them on medium heat until they are little dark brown in color.......These crispy rice balls are all time favorites for kids and grownups.

This is gooing to Priya's "Diwali 2009" contest and Purva's "Diwali Dhamaka"

My Diwali with Peda/Pala Kova

2009-10-18T17:49:00.003-04:00

My experience of Diwali as a kid born and brought up in India, is a very special one.Words fail to describe Diwali, and especially the Diwali night.It is hard to describe the feeling of warmth, joy and excitement, every thing combined into one.I'm so Happy and exited at this particular moment to write about my celebrations and treasures of memories of Diwali. As always, even this year also Diwali has its magic spell on my heart......like all others do!!! The warmth and joy of Diwali has recharged me. As we are staying overseas we all do miss some big, small and tiny details in our lives, few among such tiny details, that bring happiness are coloring rongolies, warmth of lit candles and diyas, cracking the crackers and ..........I remember the days Back at home, we lit candles and diyas and sat down to enjoy the enveloping glow...........and watching the
kids firing the crackers and the fireworks that were peeping into our balcony....Enjoying Mom's cooking and having loads of sweets pasted ourselves to TV programs.............But, I also celebrate Diwali With the same Happiness and enthu in America too....as the matter of fact all the Indians living around the world celebrate this festival with same excitement and all the same warmth of candles is felt every where, bringing back the childhood memories and sharing them to kids......coming to my this year's Diwali celebrations, as I mention above it has its magic spell on me......that too this year it's on Saturday, Hurray...... we do have holiday for Diwali, this made me feel special and my happiness knew no boundaries.....On Friday I made some Peda, fav. of my daughter( as a matter of fact she enjoys every thing that is sweet), and some savories. Cleaned the house and puja room and made a small rangoli using rice flour, haldi and kumkum....On Saturday got up early in the morning....first thing that I did!!!!!!(calling India.........spoke
to Parents and In-laws)...just floating in the memories for a while, Then got in to my World....it's Kitchen, and completed cooking, puja and went to temple and offered prasadam, enjoyed the festive food, and In the evening went to my friends(Krithi) house had some fun time and tasted her yummy badusha and muruku, returned home as it's getting dark and time for lighting the
diyas.....Decorated house with some electrical lights and few diyas......few of our friends dropped by to wish us, served hem sweets and enjoyed the rest of the evening having sweets and chatting to friends....the day flew away....had the same excitement and happiness that I had from years......This Diwali is also treasured in my memories.

Peda

Ingredients: 2cups dry milk powder, 1butter stick, 1can, 14oz.condensed milk, 3tsp.roasted cashews.

Method: In a microwave safe bowl melt the butter, add milk powder, condensed milk, mix them well and microwave them for 1min., mix well and microwave for another 2min., let it cool at bit( don't let it cool completely, it's difficult to handle it if it's cold), make the desired shaped and garnish with roasted cashews and pistachio. I have added yellow and pink food color to peda to make them look colorful.

I'm sending this to Priya's "Diwali Event 2009" , Purva's "Diwali Dhamaka" and sireesha's "Sweet Series Event"

Happy Diwali.......Happy Deepavali

2009-10-17T00:58:00.005-04:00

Wishing you all that this festival of lights illuminate your life, fill your days with peace and happiness. Have a wonderful Deepavali.

Arati Puvvu Vada/Banana Blossom Vada

2009-10-14T10:04:00.004-04:00

Arati puvvu vada/Banana Blossom Vada just looks like dal vada but tastes totally different.....compared to dal vada they are crispy and healthy........it exactly tastes like keema vada. I'm very delighted to share the recipe of my grand mom..........

Ingredients:

1 small Arati puvva/Banana Blossom, (clean and cut them into small pieces), 1/2 cup channa dal, (soak for 2 hrs and grind into course paste), 3/4 onion (finely chopped), 3 green chillies, 1spring curry leaves, salt to taste, handful-coriander leaves, oil to deep fry.

Method:

Boil 2 cups of water in a bowl, allow to boil, then add 1/8 turmeric powder , flower and cook for 4 min., then strain the water and set cooked flower aside. Now mix onion, chillies, salt, cooked flower , curry leaves, coriander leaves, grounded channa dal paste to it and mix well. Take a small portion and roll into small balls, make it flat in between the palms and deep fry them in oil. Repeat the same for the rest of the mix. serve hot with Tea.

Kobbari Annam/Coconut Rice

2009-10-13T09:47:00.003-04:00

This is one simple and delicious recipe of Southern India..........

Ingredients:

1cup fresh shredded coconut, 1&1/2cups rice, 2''piece ginger, 3-4green chillies(adjust as per spice levels), 1spring curry leaves, 2tsp.ghee, 1/2tsp.shajeera, 2cloves, 1''Cinnamon stick, 2tsp.peanuts, 2tsp.cashews, 2whole dry red chillies, salt to taste.

Method:

Cook the rice and keep it aside. Grind ginger and green chillies into coarse paste(do not add any water). In a pan heat ghee, once it hot add whole garam masala and whole red chillies, once they start to spread the aroma, add curry leaves, peanuts and cashews and fry till they are light golden in color, then add coconut, ground ginger chilli paste and salt, mix well and fry for 2min. Add the fried mixture to the cooked rice and mix well, that the rice is well coated with coconut, serve it with VegKurma. Even lazy traits like me enjoy it plane.

Methadalu/Chinna Chepala Kura(Eguru)/Fresh Anchovies curry

2009-10-13T08:29:00.004-04:00

I love to have non-vegetarian food almost every day, but we confined your self to eat only once in a week(it's mostly on Sunday)....On Sunday I made a visit to Asian Stores near my place and bought some fresh Anchovies(Methadalu) and cooked this delicious curry........So, I wanted to share the recipe with you all...........

Ingredients:

1/2lb. Anchovies(cleaned), 1/2 Onion (roughly chopped), 1 Tomato(diced), A Small Berry Sized Tamarind (soak in 1/4 cup of water for 15min., and squeeze in to make tamarind juice), 1/4tsp. Turmeric, 11/2tsp. Red Chilli Powder, Salt to taste.

Masala Powder:

1/4tsp.Mustard seeds, 1/4tsp.Methi seeds, 1/2tsp.Coriander seeds, dry roast them on medium flame until they turn light golden brown in color, now add 2 cloves of garlic and grind them to a fine powder.

Seasoning:

3-4tsp.Oil, 1/2tsp.Mustard seeds, 2 Spring Curry Leaves.

Method:

In a wide pan add oil, once it's hot add all the seasoning ingredients, once they start to splutter add onions and fry until they are translucent, then add tomato and fry for a min., then add salt, red chilli powder, turmeric and tamarind water and cook until the curry comes to a boil, then add the fish pieces, cover with the lid and cook until the fish is 3/4 cooked(it takes appro.5-7min.), now remove the lid and cook until the curry comes to a thick gravy consistency, then add ground masala powder and give it a gentle stir and close it with the lid and turn the heat off.
This tastes heavenly if we add home made butter at the end, after turning the heat off.....Serve this curry with Steamed rice.

Award Time and meme.....

2009-10-12T10:03:00.005-04:00

I am very happy to receive one more Nice and beautiful award from my blogger friend Sushma Mallaya:)......Thank u for this award. This award goes with a fun meme, which has to be passed on to 6 of your favourite blogs and which has to be answered with only one word.

Here is the meme part:
1. Where is your cell phone: Rester
2. Your hair: Black
3. Your mother: Swarna Latha
4. Your father: Narayana
5. Your favorite food: Southern Indian
6. Your dream last night: Had nothing
7. Your favorite drink: Pulpy Orange juice
8. Your dream/goal: Nothing at present
9. What room are you in: Living room
10. Your hobby: nothing at present
11. Your fear: Darkness
12. Where do you want to be in 6 years: Where ever it's written
13. Where were you last night: Home
14. Something you aren’t: Bossy
15. Muffins: Yummy
16. Wish list item: Nothing
17. Where did you grow up: Nellore
18. Last thing you did: Writing a post on Blog,
19. What are you wearing: Pj's
20. Your TV: ON
21. Your pets: No
22. Your friends:Many
23. Your life: Blessed
24. Your mood: Happy
25. Missing someone: Parents and sissy
26. Vehicle: Mazda Protege
27. Something you’re not wearing: High heel sandals
28. Your favorite store: Macy's
29. Your favorite color: Maroon
30. When was the last time you laughed: just few minutes ago.
31. Last time you cried: Don't like to remember
32. Your best friend: My sister (Jahnavi)
33. One place that I go over and over: Nellore
34. One person who emails me regularly: My sissy
35. Favorite place to eat: Olive Garden.

And the award goes to my lovely & talented blogger friends : Tina, Suma Gandlur, soumya, Uma, Suma Rajesh, K, Nandini, Home Cooked Oriya Food, my kitchen.

Banana Peppers curry

2009-10-11T23:11:00.002-04:00

I love these Peppers for their refreshing color and flavor.........

Ingredients:

4 banana peppers, 1/2tsp. oil, 1/2tsp.mustard and jeera each, 1 spring curry leaves, 1/4tsp.bengal gram/chana dal, 1/4tsp.coriander seeds, 1/4tsp.bhuna chana, 2-3 whole red chillies(adjust as per spice levels), a pinch turmeric powder, salt to taste.

Method:

Dry roast coriander seeds, bhuna chana, chana dal and whole red chillies until they are light golden brown in color, then add coconut and grind them into coarse powder.

Cut banana peppers into 2''pieces, remove the seeds and keep them aside. In a pan heat oil, once it's hot add mustard and jeera, once they start to splutter add curry leaves, banana pepper pieces, salt, turmeric powder, mix well and sprinkle little water, cover with lid and cook for 2min. on medium heat, after 2min. remove the lid and fry for another 2min. or less(the pepper should not loose their crisp) then add the ground powder, mix well and remove from the flame......this will go good with rice or roti.

Andhra Kodi(Chicken) Vepudu/Andhra style Chicken roast

2009-10-09T09:59:00.001-04:00

Like any other place, Andhra also has it's own cuisine......Especially the Non-Vegetarian dishes make a special mark.....One among such dishes is Spicy Andhra Kodi Vepudu aka chicken vepudu which is just enriched with the simple seasoning of curry leaves.

Ingredients:

2lbs.Chicken(cut into 3''cubes), 2tbsp.Ginger Garlic Paste, 2tsp.red chilli powder(adjust as per spice levels),1/2tp. Black Pepper Powder, 1/2tsp.Coriander Powder, 1/4tsp.Garam Masala, Pinch of Turmeric, Salt to Taste, 5-6tsp.oil, 2 Springs Curry Leaves.

Paste:

1/2 Medium Sized Onion, grind it to fine paste and keep it aside.
1Medium Sized Tomato,( Puree) and keep it aside.

Method:

Marinate chicken for 30min. with ginger garlic paste, salt and turmeric and keep it aside. In a pan heat oil, once it's hot add the chicken pieces, cook in the oil for 5min. on medium high heat or until the water from the chicken is dried, then add onion paste, mix well and fry for 5min.(do not cover with lid), Once the chicken is half done then add tomato puree, mix well, cover it and coook on medium heat until the chicken is totally cooked, just before taking out from the flame add coriander powder, red chilli powder, pepper powder, curry leaves and salt if needed, fry for a min. and remove from the flame.......Serve this chicken Vepudu/chicken roast with rice, sambar or rasam........

Bellam Kobbari Laddu/Jaggery + coconut Laddu

2009-10-08T09:10:00.003-04:00

This is one perfect sweet for coconut lovers and sweet tooth persons....I my self enjoy this sweet a lot. From my childhood this is mostly after festival sweet, because at the time of festivals my mom offers coconut to god and by the end of festivals(especially Navrathri....)lots of coconut used to be in the house, so she used to make this sweet......but being a great sweet lover ...I cook and enjoy this sweet when ever I feel like.......

Ingredients:

2 Cups Fresh grated Coconut, 11/2cups Jaggery(adjust as per sweet levels),3 Elachi/cardamom, 2tsp.Ghee.

Method:

In a pan heat Ghee, once it's warm add the coconut and fry for a min., til the aroma of the coconut starts spreading. In another thick bottomed pan add jaggery, add little water to it(about 1tsp. of water), crushed elachi and fried coconut and keep on the medium flame until the whole jaggery converts into liquid(first) and then it comes together to a single mass consistency(it should be very sticky consistency), it takes approx.10-12min. Let it cool for a while(it should be little hot), then make round balls by applying little ghee to the palms.....these Laddus need not be refrigerated, they stay fresh for a week.

I'm Sending this sweet to Sweet Series Event hosted by sireesha of Mom's Recipes

Pesara Sunnundalu/Moomgdal Ladoo

2009-10-08T07:53:00.004-04:00

This is one simple and delicious sweet.........which turns out good with less effort. These Ladoos are super soft that they melt in the mouth instantly.

Ingredients:

2 Cups Moong Dal/pesara pappu, 1.5 Cups Sugar(adjust as per sweet levels),1/2 Cup Ghee, 3-4 Elachi/Cardamom.

Method:

Dry roast the moong dal in a pan, until it turns light golden brown color, turn off the heat and allow them to cool a little, then grind it into a slightly coarse powder and keep it aside. Now add the sugar and Elachi to the blender and make a fine powder and add this to the moongdal powder and mix well, now warm up the ghee, add little portions of ghee to the moong dal powder and make it wet enough to make the round Ladoos....complete the rest of the Ladoos in the same way.... and store them in an air tight container.

I'm sending this to Sweet Series Event hosted by Sireesha of Mom's Recipes

Cabbage Nalla Senagala Kura/Cabbage with Black Chana

2009-10-07T09:18:00.004-04:00

This post was sitting in the doc. for more than a week..................Last week for Dasara there was Durga puja in my friends house.......so she gave raw Black chana/nalla senagalu as prasadam(it's Southern Indian Tradition). The next day when I opened my fridge..........the first thing I could see is A big Cabbage:P and next to it was Chana.............. so you all might have guessed!!!!!!yep........the result is......this post........I don't want to tell that this is a very tasty curry or must try.. but I can say that it adds little color to the cabbage curry, healthy and different from the routine....

Ingredients:

2cups Cabbage(finely chopped), 1/2cup Nalla Senagalu/Black Chana(cooked), 1/4onion(roughly chopped), 1tsp.Shredded Coconut+2Green Chillies+1/2''ginger root(grind them to a coarse paste), 1tsp.Oil, 1/2tsp.mustard and jeera each, 1spring curry leaves, turmeric and salt as required.

Method:

In a pan heat oil, once it's hot add mustard, jeera, once they start to splutter add onion and curry leaves and fry until the onions are translucent, then add cabbage, salt and turmeric powder, cover and cook on low flame until cabbage is cooked, then add Black Chana and the ground paste and fry for a min. and remove form the flame and serve it with rice........or roti.(I had it with rice).

Sorakaya Palu Posina Kura/Bottle Gurard with Milk

2009-10-06T15:11:00.004-04:00

This is a summer vegetable in my home town........which acts as a natural cooling agent...this vegetable is cooked in different ways.......but here's a simple and delicious recipe with milk which enhances the taste of this mild flavored vegetable.

Ingredients:

1Medium sized Sorakaya/Bottle Guard/Doodhi(peeled, diced), 1cups milk, 1/4onion(roughly chopped), 1tomato(diced), 2-3 green chillies(do not add more chillies because this curry should have mild sweetness of vegetable and the milk), 1tsp.oil, 1/2tsp jeera and mustard each, 1/4tsp. turmeric powder, 1 spring curry leaves, salt to taste.

Method: In a pan add oil, once it is hot add mustard and jeera seeds, once they start to splutter add onions, green chillies and curry leaves, once the onions are translucent add tomatoes and fry for a min., then add Sorakaya mukkalu/bottle guard pieces, turmeric, salt and close it with the lid (need not add any water because there's lot of water in this vegetable)and Cook on medium heat until the bottle guard pieces are totally cooked, then add 1cup of milk to the curry and cook it til the milk boils(it takes appx.1min.) then turn off the heat. This curry should in thin consistency.. It can be served with rice or roti.

Millet Roti

2009-10-06T14:35:00.003-04:00

Millet roti is a totally new to me........I have given it a try after hearing a lot of good and healthy things about Millets......These roties are super soft, tasty and healthy, and totally different from the regular roties........ I'm sharing here the recipe that I got from my friend.......

Ingredients:
1cup Millet Flour, 1/2cup Wheat Flour, 2tsp.oil, 5tbsp.Curd, 11/2tsp.grated jaggery, 3tsp.sesame seeds, 1/2tsp.Ajwain seeds, 2cups Methi Leaves(fresh), salt totaste, hot water(to make the dough).

In a bowl add all the above ingredients and make it into a soft dough by adding little hot water, the consistency of the dough should be little stiff while making(because the methi leaves leave water after making the dough). Immediately after making the dough start rolling the roties the same way that we make wheat roties, but these roties should be little thicker than the wheat roties........Heat the tavva and fry the roties with oil or with out oil......serve them with pickle or any choice of curry......These roties can be refrigerated, they do not loose their softness.

Mutton Biryani

2009-10-04T13:55:00.002-04:00

There are many varieties of Biryani, but the Muttton Biryani always has a special place in the hearts of Biryani Lovers.......Here's the recipe for the delicious Mutton Biryani.

For Rice:

4 cups Basmati Rice soaked for 30 minutes.
6 Cardamoms, 3 Cloves, 2 Bay Leaves, 2Anistar/ Biryani Flower, 1tsp. Sahajeera, 1tsp. mint leaves, 1tbsp. Oil/Ghee, Salt to taste.
In a big pot bring water to a boil, add all the above spices, mix well. Add rice and continue to cook until the rice is almost done(should be grainy). It takes about 7-8 min. Drain the rice and keep aside.

Paste:

Grind onion and green chillies into coarse paste and keep it aside.
Grind coconut, cashews, ginger and garlic into fine paste(add little water) and keep it aside.

For Mutton Curry:

2lbs. Goat meat (clean, cut into pieces), 2tsp. shredded coconut, 2tsp. cashews, 10 cloves Garlic, 3''piece of ginger root, 1Medium Sized onion, 10 Green Chilies(adjust as per spice levels), 1cup chopped Mint Leaves, 1cup chopped Cilantro, Salt to Taste (sufficient for the meat), 2tsp. Chili Powder, 1tsp. Garam masala powder, 1tsp.Coriander powder, 1tsp.Jeera powder, 1tsp.Fennel powder, 1tsp. lime juice, 1/2 cup Oil, 1/4tsp.Kivra Water(optional).

Paste:

Grind onion + green chillies into coarse paste and keep it aside.
Grind coconut + cashews + ginger + garlic into fine paste(add little water) and keep it aside.

Stove top Method:

We can cook the mutton curry in the pressure cooker or on the stove top(I did the curry on stove top). In a pan add oil, once it's hot add onion and chilli paste and cook til the raw smell of the onion is gone, now add the ground coconut, ginger and garlic paste and fry for 4min. then add chopped coriander, mint leaves and cook for a min.,then add red chilli powder, coriander powder, jerra powder, garam masala powder, salt and the cubed mutton pieces, cover and cook on medium heat(do not add any water) until the pieces are totally cooked(stir in between to avoid sticking), and the gravy is thick enough, now add the fennel powder, lime juice, mix well and turn off the heat and keep it aside.

Pressure Cooker Method:

If using the Pressure cooker add oil in the cooker, once it is hot add onion and chilli paste and cook til the raw smell of the onion is gone(for about 5-7min.), now add the ground coconut,ginger and garlic paste and fry for 4min. then add chopped coriander, mint leaves and cook for a min.then add red chilli powder, coriander powder, jerra powder, garam masala powder, salt and the cubed mutton pieces and pressure cook for 5-6 whistles(do not any water), once the pressure in the cooker goes away, open it and cook it until all the water evaporates and form a thick gravy, now add fennel powder, lime juice on the meat and mix well.

For saffron Milk:

½ tsp.saffron strands, ½cup milk. Warm the milk and add saffron to the milk and keep it aside.

Layering:

Arrange rice and meat in layers. Grease large baking tray with oil, layer half the rice at the bottom. Sprinkle some oil, fried onions and ½ the saffron milk. Layer the rice with meat followed by a layer of remaining rice. We should have 2 layers of rice and one layer of meat. Top it with saffron milk, kivra water and cover the tray with aluminum foil.
Preheat the oven to 350F, and Bake the biryani for 20 min. Mix the rice and serve it with Raita or Shorva.

Charu podi/Rasam Powder

2009-10-04T13:53:00.005-04:00

I learnt making this rasam powder from my mom, which she learnt from her mom.....so, the same recipe has been running in my house for generations....I made many types of rasam but nothing could match the taste of this.......Evey one who tasted this rasam, never left without asking for the recipe of Rasam powder..........So, here is the recipe for it.... I'm sending this to Priyas think spice Event

http://sunitabhuyan.com/?page_id=341

Ingredients:
1cup toordal, 1/2cup channa dal, 1/4cup whole black peppers, 1/4cup jeera, 10whole red chillies, 1/4cup coriander seeds.

Method:

Dry roast all the ingredients separately on medium heat until they turn light golden color and allow them to cool for a while, once they are cooled, grind them into fine powder and store it in an air tight container.

Chikkudukaya vepudu/Indian Borad Beans Stirfry

2009-10-04T13:52:00.004-04:00

This is one of the common Indian house hold vegetable.......The recipe shown below is a simple and standard way of making a stir-fry curry with it.

Ingredients:

1lb.Chikudukaayalu/Indian Broad Beans(cleaned, cut into 1''pieces),add little salt and steam them, once they are cooled squeeze them a little to remove the excess water, if any and keep aside.

Masala Power:

3tsp.dry shredded coconut, 2tsp.dry red chilli powder(adjust as per spice levels), 2cloves of garlic and salt. Put all the masala powder ingredients in the blender and make a coarse powder and keep it aside.

Method:

In a pan heat 1tsp. oil, once it's hot add 1/2tsp.mustard and curry leaves(about 1spring), once they start to splutter add the cooked chikkudukayalu/Indian broad beans pieces, a pinch of turmeric powder and fry for 2min. Now add the masala powder and 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.

Pandu Mirapakaya Pachadi/ Fresh Redchilli Chutney

2009-09-29T08:27:00.004-04:00

This is one Unique Andhra Pickle..........It's hot red color and it's hotness makes it unique......Back home this pickle is usually made with typical variety of red chillies(dupudu mirapakayalu), which give much bighter red color to the pickle, but i could not find them here, so used some Asian Variety of fresh red chillies.......The Rcipe Fallows........

Procedure:

1lb.fresh red chillies, a small berry sized tamarind, 1/4tsp.turmeric, salt to taste. Wash the chillies and wipe them with cloth(make sure that they are not wet). Remove the stems, grind coarsely with salt, tamarind and turmeric powder, mix well, store it in an air tight container and let it sit for at least 5days to make the flavors incorporate and even the chillies also loose their hotness.

Take 1tsp.mustard seeds, 2tsp.fenugreek seeds, dry roast them until they are light brown in color, grind them into fine powder, now add this mustard and fenugreek powder to the chilli paste, mix well and once again grind the chilli paste( do not grind into very fine paste). In a pan add oil, once it's hot add mustard seeds, when they start to splutter add 3pods of crushed garlic and add this seasoning to red chili pickle.......mix it well and serve it with steamed rice, for an additional flavor, it can be serve with ghee, it even complements well with curd rice.

Kobbari Pachadi/Coconut Chutney

2009-09-29T08:26:00.004-04:00

This the most commonly served chutney in the Breakfast...............

Method:
1cup coconut(fresh, sliced), 1/4cup roasted channa, 5-6green chilles(adjust as per spice level), 1pod garlic, 1/2'' piece ginger root, 1/4tsp.jeera, salt to taste. Grind all the above ingredients to fine paste, adding 1/2cup of water(if needed can add little more) and keep aside.

In a pan heat 1tsp.oil, once it's hot add 1tsp.urad dal, 1/2tsp.mustard and jeera each, as they start to spread the aroma add curry leaves(1 spring) and add this seasoning to the ground chutney and mix well.........This chutney can be served with Idly, Ada and Dosa.