Vegetable Rice

Lovely Vegetable Rice is very famous Rice item in many countries.we can have most of the vegetables in the form of this item.it is very nutritious & healthy for every one,can be eaten by itself or yogurt/raita. kids likes it very much than there routine food.we can prepare in very less time,working mom or a Home maker can take some rest in cooking Vegetable Rice.





lets check the ingredients to prepare

Ingredients:

4-tsp ghee/oil
1-tsp cumin seeds
1-big onion chopped
4-greenchillies
2-cups basmati rice
3-cups water
1-cup milk
mixed vegetables(frozen)
potato-1(chopped)
1-tsp ginger/garlic paste
1-tsp biryani masala/garam masala
garam masala spices(leaf)
curry coriander leaves
salt

Directions:

Wash the rice with water for 2 to 3 times,soak the rice for 10 min.
heat the pan add ghee,cumin seeds,garammasala spices,biryani leaf,let them temper,add curry leaves.
add chopped onion,green chilli,mixed vegetable(or fresh),chopped potato,saute it for 2 min,add ginger/garlic paste,let them cook for 3 min.
Now add biryani masala,rice(with out water).
Fry it for 3 min,then add 3 cups water&1 cup milk,add salt as for ur taste.
Turn off the flame,
Transfer to cooker or electric cooker(switch on to cook),for cooker it takes 3 whistles of time,for electric cooker takes 30 min.

Serve Hot

Yummy&healthy Vegetable Rice is Ready to Eat with yogurt or raita.

Boondi Laddu(Indian Sweet)

Laddu is very famous Sweet in India.Boondi Ladoo is a great, mouth watering snack-time dessert and is a must have at all special occasions all over India.
I thought making laddu is very hard,but it became very easy when i came to know Tasty laddu only needs sugar,besan,water.
My little Daughter likes Laddu,Yesterday she asks me to prepare it,This is my First trail of preparing laddu.It turns very good.

U too Try It!






Ingredients:

* 1 cup gram flour (besan)
* 1/2 cup + 1 tablespoon water adjusted as needed
* 1 1/2 cup sugar
* 1 cup water
* 1 tablespoon sliced almonds
* 6 green cardamom pods (ilaichi)
* Oil to deep fry

Utensils:
Perforated Spoon, Skimmer, or Ladle:
The critical part of boondi making is to use the right kind of utensil for the batter to drop through the holes into the hot oil to form the little pearl shaped fried balls. The utensil u use for deep fries especially in Andhra (it will have small holes)



Method

# Put the water and sugar in a saucepan and bring to a boil on medium-high heat. When the syrup comes to a boil, turn the heat down to medium and stir to dissolve the sugar. Let it simmer until the syrup is about half thread consistency
# Mix the gram flour with water to make a smooth pancake-like batter or slightly thicker than dosa batter.
# Heat the oil in a frying pan on medium high heat. The frying pan should have at least 1 1/2 inches of oil.
# Hold the skimmer about 1 to 1 1/2 inches above the oil over the center of the frying pan with one hand. With your other hand pour some of the batter onto the skimmer to cover all of the holes .
# The batter will start dropping through the holes into the oil. If the batter doesn’t drop right away through the holes, pour the batter on the skimmer back into the batter bowl, mix a little more water to the batter and start again. Drop enough boondi into the oil so they just cover the surface of the oil in frying pan in a single layer
# Fry them until the sound of sizzling stops and boondis are light gold in color but not crispy! Lift the boondi out of the oil with a holed skimmer (this allows excess oil to drip back into the frying pan) and put them directly into the warm syrup and mix.*
# Before making the next batch of boondi, wipe clean the skimmer. This helps to keep the boondi round.
# Repeat the process of making boondi and adding to the syrup with rest of the batter. You may have to adjust the heat in between making boondis.
# When finished frying the boondi, let them soak in the syrup for few minutes.
# Add the cardamom powder and sliced almonds to the syrup.
# If the boondis are still hot, let them sit only until they are warm enough to handle – don’t let them to cool off. If the boondis become cold you will not be able to form them into ladoos.
# To make the ladoos, take some boondi mixture into your palm with a spoon. Gently squeeze the mixture between both palms to shape into a round ball . You can make the ladoo larger or smaller if you have a preference.
# As you finish making each ladoo, put it on a plate and continue on to make the next ladoo.
can preserve for 15 days in tight container

Wow Tasty Laddus are Ready

Moong Dal Vada

Tasty Moong Dal Vada.I got this recipe from my mom,this is my favorite Breakfast/snack.after eating once even you will become fan of it. vada..hmmmm…tasty…we cant stop eating just one r two..our hand will always going to the bowl to take one more vada…hope u will make this ..taste this n enjoy..




Ingredients:

1 cup moong dal (pesara pappu)

one onion

4 green chillies

1tspn jeera

coriander leaves ( optional)


preparation:

Soak moong dal in a bowl for atleast 2 hours.

chop onions into big pieces.

grind the dal into very coarse consistancy (it should it become paste /soft)

while grinding dal add onions, green chillies,jeera at the bottom n place dal on top and gring for few seconds.

add chopped coriander leaves

Heat Oil in a pan. make the batter into small balls, flatten them into small patties, either using your palm or using a wet plastic cover.(ziploc)
Once the oil is hot, deep fry each one until its well cooked. Normally takes around 5 mins on sim for each one to be ready.

Moong Dal vada is ready to serve with chutney or tomato ketchup/karam podi

Tomato Dal

Tomato Dal is very famous Dish all over India,its very simple Dish & easy to prepare.
Main ingredient is Dal,if u dont find any vegetables in your fridge other than tomato,Tomato pappu is the best option & it can be prepared in minutes.




Ingredients

1cup - dal
3 tomatoes
1 onion(chopped)
4 green chillies
2 red chillies
2 garlic cloves
salt for ur taste
3 cups water
2 tsp tamarind juice
few coriander leaves

for tempering:

4 curry leaves
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp urad dal
1 tsp chana dal
pinch turmeric


Directions:

wash dal with water,add 3 cups of water for 1 cup of dal in pressure cooker.
add chopped tomatoes,onion,green chillies,pressure cook till 3 whistles,reduce the flame & cook for 5 min.
let the cooker cool down,then mash the dal mixture so that dal get mix with tomatoes,add salt,tamarind juice at this time.

Now heat a pan with some oil/ghee add tempering ingredients,red chillies,after they pop add the dal mixture to the tempering,let it cook for 5 min.
Garnish with coriander leaves.

Tomato dal is ready. SERVE with Rice,ghee or Roti

Andhra Chepala Pulusu(Fish pulusu, fish cooked in Tamarind sauce)

Chepala Pulusu is fresh fish cooked in a tangy tamarind sauce with freshly ground spices.This particular dish tastes best the next day (after the fish pieces are soaked in the tamarind and spice juices) served with hot steamed white rice and sliced onions.
Chepa Pulusu,which is my Mother-in-laws specialty dish.she cooks awesome so that every Non-vegetarian enjoys the dish.

Here are the Ingredients for the Dish







Ingredients:

7-8 fish fillets (catfish or tilapia)
1 cup finely chopped onions
4 slit green chillis
1 1/2 tsp ginger garlic paste
1 tsp cumin pwd
1 tsp coriander pwd
1 1/2 tsp red chilli pwd
4 tbsp tamarind extract
1/4 tsp turmeric pwd
10-12 curry leaves
1 big lemon-sized tamarind pulp (soak tamarind in 2 cups of warm water and extract thick juice)
2 tbsp chopped fresh coriander leaves
salt to taste
1/2 cup oil
menthu podi(fenugreek powder)

Tempering:
1/2 tsp mustard seeds
1 tsp cumin seeds


Directions

Heat oil in a wide pan and add the mustard seeds and let them splutter.Add the cumin seeds and let it brown.Add the curry leaves and stir for a few seconds.
Now add the chopped onions and fry on medium heat till the onions turn transparent.

Add ginger-garlic paste and fry for 3 mts.Add the turmeric pwd,coriander pwd,cumin pwd,red chilli pwd and salt and fry for a minute.Now carefully place the cleaned fish pieces in the pan,let it fry for 3 min on both sides.
Now add the tamarind extract and bring it to boil.
cover pan with a lid for 3 mts.
Add the green chillis,menthu podi(its must for fish curry). Turn the fish pieces over and cook.Cover and cook on low heat for 10 mts.Let the sauce thicken and till the oil seperates or leaves the sides of the vessel.Adjust salt and garnish with chopped coriander leaves.

Note:Do not stir too much lest the fish pieces break and be gentle while stirring the fish pieces.Serve it after a couple of hours of cooking with Rice

Fish Fry

Fish can be flavored and cooked in many ways and the use of Indian spices makes them even more tasty.This is a very simple and easy fish fry recipe and if you are fond of seafood or fish,I am sure you & your kids are going to enjoy this fish fry recipe.

Recipe Special is YOU Dont require to Deep fry the fish in OIL,this needs only 2 tsp of oil







Ingredients:

6-7 fish fillets
2-5 tbsps oil
For the marinade:
1/3 tsp turmeric powder
1 tsp red chilli powder
1 tbsp ginger garlic paste
1 tsp coriander powder
1/4 tsp cumin pwd
2 tbsp chopped onions
3/4 tsp saunf pwd (fennel,aniseed)
1/4 tsp garam masala
salt

Directions

Make a paste of all the above ingredients.
Clean fish. Apply the marinade to all the fish fillets and keep aside for 20 minutes.(or) can go to next step,If u are busy.

Heat 3 tbsps oil in a pan and add 10-12 curry leaves and fry for 5 seconds.Now add the marinated fish fillets and cook them on slow fire for 7-8 minutes.See that the fish doesnt burn or get stuck to the pan.

Flip over the fried fish and let them cook and brown on the other side.Cook for 4-5 minutes.
Turn off heat and serve hot as a side dish with white rice and curry or rasam.

Pongal

Pongal is a famous South Indian Dish,Pongal is a semi solid dish, usually prepared with rice and daal. We make “sweet Pongal” and “spicy pongal".

Spicy pongal prepared with pepper well goes as BreakFast,lunch,Dinner.For a MOM/Home Maker PongalRecipe is a Time saver .THIS is my style of PONGAL ,u can make a change by adding ginger/herbs on your taste





Ingredients:

3/4 cups moong daal(yellow)
1 cup rice
2 tea spns cumin seeds
1/2 tea spn black pepper
3/4 cup grated coconut(optional)
2 tea spn oil/ghee
Salt

Method:
Soak daal and rice separately. Crush black pepper roughly (I used black pepper powder instead).
For best results, make the Pongal directly in cooker.
Heat oil in cooker, add cumin seeds and when they start popping, crushed black pepper. Fry for a minute.
Drain water off the daal and add it to the cooker and fry for a minute. Now drain off the water from the rice and add it to the mixture and fry for few seconds. Add 8 cups of water (for 1 cup rice, 8 cups of water should be added).
Add coconut, salt. Close the lid of the cooker and cook for 2 whistles. The Pongal should be in semi-liquid state when cooked.

Chaat Recipe

Chaat is a famous Indian snack .it is very nutritious & Healthy for every one.
from kids to old persons,every one likes the taste of chat,can have chat with pani poori you get from vendors on the streets and it is more popular in every part of India.



Ingredients:
250gms Boiled Chick peas(vatana)
1 Potatoes, boiled, peeled, diced
1 tsp garam masala
1 tsp cumin seeds
2 tsp Chaat masala
3 onion, finely chopped
1 tsp gingergarlic paste
1 Tomato, chopped
2 Green chillis, finely chopped
1/2 tsp Red chilli powder
2 tbsp Chopped coriander leaves
1 tsp Oil
(lemon size)Juice of tamarind or
amchur powder(1tsp)
Salt to taste

Directions:
* Wash chick peas,pressure cook chick peas by adding some salt till 6 whissils (takes 20 min),cook till peas are very soft(dont strain water)
* Boil potatoes until soft and dice in 1cm cubes.
* Heat oil in a non stick pan and over moderate heat put the cumin seeds,chopped green chilies, some onion and gingergarlic paste,add tomatoes and saute for a minute.
* add in the chick peas and potatoes, and toss until slightly brown.

* Sprinkle cumin powder ,red chilli powder and chaat masala,add tamarind juice or amchur powder,let it cook for 10 min with all the ingredients.
* Taste it,add some salt if u need
* Place the mixture in the bowl and sprinkle fresh coriander.

SERVE Hot in a bowl by garnishing with onions,sev,coriander,1 tsp yogurt

Bread Omlet

Bread Omelet is one of the best omelets you get from vendors on the streets and it is more popular in Southern part of India. This dish goes well for the people who are just bored with plane omelet. You can eat it with tomato ketch up or chutney or just as it is. Its a full meal by itself!






Bread Omlet is very nutritious & healthy meal for any one of us.

Ingredients :

1) 4 Eggs
2) 4 Slices of Bread
3) 1/4 tsp garam masala Powder
4) 1/4 tsp Turmeric Powder
5) Salt to taste
6) 1/2 Onion finely chopped
7) 1/2 Tomato finely chopped
8) 3 tsp Coriander leaves finely chopped
9) 2 tsp Oil
10) 2 chopped green chillies


Method:

1) Beat the eggs properly. Now add chillies, turmeric powder,garam masala and salt to it. And mix it very good. There should not be any lump of dry spices.
2) Put the pan on medium heat. Meanwhile toast the bread slices using toaster. If you don't have toaster then you can toast the bread slices on pan only with using some butter.
3) Put 1 tsp oil in the same pan. Once the oil is hot pour the egg mixture in a pan to prepare omelet. Let it cook for a minute. Now deep bread slices in a egg mixture and keep it aside.
4) Let it cook for another 2 minutes. Now put bread slices over the omelet. Put plane side of bread over omelet.
5) Now flip the omelet carefully by holding both the bread slices with tips of your fingure.
6) Cook it for 2 minutes from other side. Fold it
7) Delicious Bread Omelet is ready to eat.

Serve hot

Cheese Omelet

Cheese omelet is a great substitute for basic omelet. It tastes very good and delicious with vegetables and cheese melted over omelet. Feel free to add or remove the spices and herbs of your choices.




Goes well as BreakFast for Kids

Ingredients:

1) 3 Eggs
2) 1/2 onion finely chopped
3) Red and green pepper chopped
4) 1 tsp Red chilli powder
5) 1/4 tsp turmeric powder
6) Salt to taste
7) oil 2 tsp
8) Cheese

Method :

1) Break the eggs in to bowl and beat until turn in to yellow color. Add turmeric powder, red chilli powder and salt to taste and whisk it properly.
2) Mix chopped onion and red and green pepper. Egg mixture is ready.
3) Heat pan and spread 1 tsp oil all over the pan. Then pour egg mixture. Wait till it gets cooked from other side.
4) Flip the omelet and reduce the gas flame to low then spread cheese over omelet and cook it till other side gets done and cheese starts melting.
5) yummy cheese omelet is ready.

Instant Pizza

This pizza tastes so delicious and it just melts in a mouth! You can make the changes that suits to your taste bud. If you are a meat lover then you may add small chicken pieces.





Ingredients:
1) Bread slices 6
2) Pizza sauce
3) Cheese
4) Green Pepper sliced
5) Onion sliced
6) Mushroom chopped in to small pieces

Method :
1) Preheat oven to 400 deg
2) Toast the bread slices in a toaster till it gets light brown color.
3) Now place slices in a baking tray.
4) First spread pizza sauce over bread slice, then sprinkle cheese and vegetables.
5) Now bake it for 10 mts.
6) Instant pizza is ready

Onion pakoda

Onion pakoda is one of the popular street side snacks in Andhra Pradesh.
Making pakoda doesn’t take too long because it doesn’t need that pre-soaking or lot of prepping.This is one of the easiest and the yummiest pakodas you can make,
It tastes heavenly on cloudy, rainy days with a hot cup of tea.
Here is the recipe





Ingredients

1). 2 med sized onions
2). Salt to taste
3). 3/4 cup besan (Gram flour)
4). 2 tbsp cornflour,cumin seeds
5). 2 tsp oil
6). green chillies
7). Oil for deep frying
8). Few chopped cilantro
9).methi leaves(1/4 cup)

Method

1. Cut onion into thin 1/2" length wisepieces. Add salt to it. Keep aside for 5 - 10 minutes

2. Add besan, cornflour , finely chopped green chillies, chopped coriander leaves,methi leaves,cumin seeds and 2 tsp oil to the chopped onion.

3. Mix nicely. (No need to add water as the onion leaves a good amount of water. If necessary just sprinkle a few drops of water) Don't make the batter too thin.

4. Heat oil in a kadai and put about one spoon full of onion mix to oil. You can make 8-10 pakodas at a time. Fry until brown in colour.

5. Serve hot with Chutney/Tomato Ketchup

NOTE: Add any other vegetables/green leafy vegetables u desire for nutrition

ADDING CORNFLOUR/RICE FLOUR MAKES PAKODA CRISPY

Bitter Gourd With Jaggery(Kakarkaya Bellam kura)

Kakarkay is very famous Nutritious dish of ANDHRA.kakarkay juice works very well for Diabetes
Having it weekly twice avoids Kidney problem.So have a habit to give for kids by adding jaggery

Here is the recipe






Ingredients:

Bitter gourd - 6 nos(medium sized)
Onion - 1 medium
Cumin seeds - 1/4 tsp
Mustard seeds - 1/4 tsp
Curry leaves - a few leaves
Garlic clove - 1
Dried red chillies - 4 nos
Turmeric powder - a pinch
Oil - 2 tsp
Jaggery - 1 tsp
Salt and chilli powder - according to taste

Method:

Slice the bitter gourd into very small pieces.
Add salt and turmeric powder to the bitter gourd and let it sit for a few minutes.
Squeeze them and get the juice by squeezing them. (juice can be given to diabetic patient)

Heat 2 tsp oil in a pan and add cumin, mustard seeds to the pan.
When the seeds start sputtering add crushed garlic, whole red chillies, curry leaves.
Add onion , bitter gourd pieces to this,let it cook for 10 min by closing pan with a lid.
take off the lid fry in highflame for 5 min

Let them fry till they are done and add chilli powder and crushed jaggery.
after adding jaggery,fry it for 3 min.

SERVE with hot rice.

Wheat Rava Upma(Godhuma Rava Upma)

In south India , Upma is usually taken during breakfast. It is a simple and tasty dish made using Sooji/Semolina. Wheat Rava Upma made using less oil is very nutritious & healthy and ideal for people on diet. Wheat Rava Upma also fills your stomach very well.




Ingredients:

Roasted Rava - 1 cup
Ginger - 1 inch (chopped fine)
Water - 3 cups
Coriander - 1/2 cup (chopped fine)
Onions - 1/4 cup (chooped fine)
Green chillies - 5
Curry leaves - 5
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Urad dal - 1 tbsp
Cashews or Peanuts-(optional)
tomato - 1(chopped)
ghee - 3tsp
lemon juice - 2tsp


Method:

Take a pan add 1 tsp ghee,add rava roast it lightly

1.Heat about 3 tbsp of oil/ghee in a pan and add cashew or Peanuts, mustard seeds, cumin seeds. When mustard seeds begin to splutter add urad dal, curry leaves, onions and ginger.
2.After a few seconds add chillies and chopped tomato.
Let it fry for a min or two.
3.Then add water and bring to boil.
4.Now add salt according to your taste, reduce heat and add roasted rava gradually to the boiling water.
Mix thoroughly and take care to not let the rava form into lumps.
On reduced heat, cover cook for a few mins and once upma is done serve hot.
add some lemonjuice

Note: Same process for soji upma

Mango Juice

If you like mangoes, here's an easy and economical way to drink up some tropical flavors

Fresh mango juice is possibly one of the tastiest but so easy to prepare summer drink at home. When you prepare this fruit juice at home you can make it taste exactly like the mango juice you have in a fruit juice shop.





INGREDIENTS:

Mango - 1 (large) or Mango pulp - 1 cup
Sugar - 5tbsp
milk - 1 cup
icecubes-6

PREPARATION:


Put the mango pulp in the blender/mixi and add sugar. Operate the mixer for a minute.

Then add milk,icecubes and operate the mixer for an another minute.

Juice is ready to serve.

Alasandala rasam(Black eyed peas Soup)

Rasam normally forms the second course in a traditional south Indian menu. There are various way of preparing it. It is normally mixed with plain cooked rice and eaten with different side dish. It makes for a very good appetizer or soup also when taken all by itself. Rasam has many spices and is considered to be good for health

This Rasam is one of GREAT ANDHRA recipe,IT likes by every one from kids to old people




Ingredients

pinch Asafotedia
to taste few Curry Leaves
2 number garlic flakes
1 number Lemon Sized Tamarind small
1 number long Red Chillies
1 tsp pepper
1 tsp Mustard seeds
2-3 tbsp Oil
1-2 number tomatoes
1 tsp Turmeric powder
1 number onion(chopped)
2 number green chilli
few coriander leaves
Drained water of cooked alasandalu

Directions

1. Take a pulp of Tamarind and make a juice out of it.
2. Take a Kadai, pour Oil and mustard seeds. Wait till it pops out.

3. Put flakes of Garlic, Red chillies,onions,grenchilli,curry leaf and tomatoes - Fry for 1 minutes,add pepper

4. Put haldi and pour tamarind pulp with salt,alasandalu water and Let it boil for 15-20 mts.

5. Put coriander leaves and bring boil to off.

Yummy Rasam is ready.
NOTE: u can use rasam powder

Egg Burji(Egg fry)

Eggs are good source of protein and vitaminD.Egg yolk do contain a lot of cholestrol,however the yolk contains lots of nutritients that r good for us.

Having egg weekly 3 times is a good diet.For kids u can give this recipe,they likes it(they got bored on Boiled eggs)

This recipe takes 10 min to cook




eggs scrambled for numerious tasty bites

Ingredients
1/2 tsp cumin powder
1/2 tsp garam masala
1 tsp cumin seeds
6 number eggs
4 number green chilli
5 tbsp Oil
1 cup onion(chopped)
1 tsp pepper powder
as per taste salt
2 number tomatoes
pinch pinch turemuric
1 cup you can all vegetables
chopped coriander leaves(few)

Directions

Take a pan add oil, cumin seeds,chopped onions,mix well,salt, turemric,pepper powder,green chilli cumin powder,tomatoes,coriander leaves mix well and cook till they are half cooked or tender.

In a bowl mix eggs, add this mixture to the vegetables and scramble it and cook till the egg is done.

serve this with roti or rice.

NOTE: U may use spinach,methi,any vegetables u desire

Alasandala Guggillu

Great Evening Snack For Every one!

Black Eyed Peas aka Alasandulu in Telugu are a very good source of Calcium, Protein, Fiber and Folate. Since folic acid is very essential to pregnant women having a cup of cooked beans at least 3 times a week is a very delicious way to incorporate folate in their diet. Alasandalu / black eyed peas are one of the beans which doesn't require overnight soaking and pre planning. You can either directly pressure cook or soak for couple of hours and then cook.






Ingredients:

* 1 cup Black eyed peas / Alasandalu / Bobbarlu
* 1 small onion
* 2-3 green chillies
* 1 lemon


For seasoning( Tadka / popu ):

* 1 tsp cumin seeds
* 1 tsp mustard seeds
* 1 tsp minapappu / urad dal
* 2 tbsp oil
* 5-10 curry leaves


Preparation:

* Soak black eyed peas/alasandalu for 1-2 hrs and then pressure cook with 2 cups of water( Until the beans are immersed in water )
* Pressure cook for 4 whistles or boil separately until they are cooked and tender( make sure they don't fall apart )
* Drain off the cooked beans ( Preserve the water , ill tell you preparing of rasam using the liquid )
* In a saute pan heat oil, add cumin seeds, mustard seeds and urad dal. Once they start to splutter add chopped onions and green chillies along with salt.
* Once the onions are cooked to translucent add the cooked peas and mix together.
* Switch off the heat, add lemon juice and finish it off with cilantro.

NOTE: Don't throw the leftover water from the drained cooked black eyed peas. Mom makes Rasam(Soup) with some tomatoes, tamarind. Try it to believe it!!! I'm sure you will love it!!

I prepared this yesterday even my little one likes it,she says its Yummy

UTTAPPAM

UTTAPAM is very famous SouthIndian dish(for Breakfast),we can find in many INDIAN CUISINE ,HERE is the recipe





Ingredients:
• 1 Cup urad dal
• 3 Cups raw rice
• 1 Spoon minced ginger
• 3 Small onions (chopped)
• 2 tbsp Chopped coriander leaves
• 2-3 Chopped green chillies
• Salt to taste
• Cooking oil
How to make Uttapam:
• Wash urad dal and rice separately.
• Soak in water for 3 hours in two bowls.
• Blend them separately to smooth paste using some water.
• Mix them and add the salt.
• Keep it for the whole night.
• Mix the batter well next morning till it is sufficiently thick.
• Mix the green chillies, onion, coriander leaves and ginger in a bowl.
• Heat a flat griddle and rub some oil on it.
• Pour some batter on it with a ladle and spread it to a thick circle.
• Cook it on the other side.
• Sprinkle some onion mixture on the top side and overturn the Uttapam.
• Cook in the same way on the other side.
• When it is roasted enough, put it down on a plate.
• Repeat the process.


INSTANT UTTAPAM:

WANT TO EAT UTTAPAM RIGHT NOW

You can prepare uttapam in only few min, Here is the simple process

Ingredients

1 - cup yogurt
1 - cup rice flour
1 - cup maida(all purpose flour)
1 - tsp cumin seeds
2 - chopped onion
4 green chillies(chopped)
2 - tsp corianderleaves(chopped)
cooking oil
salt to taste

Directions

Take a bowl mix all the ingredients other than oil,
make sure it is to be Thick Dosa Batter form,add water if needed.
keep it aside for 1 hour(if u have time).
Heat a flat griddle and rub some oil on it.
• Pour some batter on it with a ladle and spread it to a thick circle.
• Cook it on the other side
When it is roasted enough, put it down on a plate.
• Repeat the process.

SERVE it with my chutney,ENJOY

NOTE: for Kids use WHEATFLOUR INSTEAD OF MAIDA

KADAI PANEER

Ingredients

1). 250 grams Paneer
2). 2 medium sized onions (Finely chopped)
3). 2 tomatoes (Chopped)
4). 1 Green pepper
5). 3 tbsp oil
6). 1 tbsp coriander powder
7). 1/2 tsp garam masala powder
8). 1 tsp red chilli powder
9). 1/2 tsp kasoori methi(Dry fenugreek leaves)
10). 1 tsp ginger paste
11). 1/4 tsp cumin seeds
12). 1" piece cinnamon
13). 2 cloves
14). 1 green cardamom
15). 1 bay leaf
16). Few cilantro for garnishing

How to make Kadai Paneer

1. Cut paneer and green peppar into cubes.
2. Heat oil in a kadai and add cinnamon, cardamom, bayleaf, cloves and cumin. Saute for about 5 seconds.
3. Now add the chopped onion
and fry till translucent.
4. Now add the ginger paste and saute for a while.
5. Add green pepper, tomatoes and salt and cook till the tomatoes are mushy. Lower the heat completely.
6. Now add the red chilli powder, coriander powder, kasoori methi and garam masala powder, mix well and cook for about 30 seconds. If you find the masala very dry just sprinkle a bit of water.
7. Finally add the paneer cubes and mix it well. Cover and cook on a low flame for about 3-4 minutes.
8. Garnish with chopped cilantro.
9. Serve hot with any Indian bread.

MUFFINS

This is a great snack/breakfast for kids too,
here are the steps for delicious muffins


Ingredients

2 - cups all purpose flour
1/2 - cup sugar
3 - tsp baking powder
1/2 - tsp salt
1 - egg
1 - cup milk
1/4 - cup melted butter

preparation:

In a bowl, combine the flour, sugar, baking powder and salt.
In another bowl, whisk the egg, milk, butter .
Stir into dry ingredients, just until moistened.
Fill greased or paper lined muffin cups 3/4s full.
Bake at 400 degree F preheated oven for 15-18 minutes or a toothpick inserted near the centre comes out clean.
Remove from pan on a wire rack.
Serve warm

FRUIT CAKE

Fresh fruit cake is a soft sponge cake and decorated with a thin slices of fruits. This is very light and yummy cake. A great cake for almost any occasion.





Ingredients
1) 1 1/2 cup All purpose flour
2) 1 cup sugar
3) 4 Eggs
4) 1 tsp Baking Powder
5) 1 tsp Vanilla essence
6) Whipping Cream
7) Assorted fruits of your choice


Method :
1) Break eggs in to bowl and beat for 5 minutes until eggs becomes fluffy. After 5 mts add 4 tsp warm water and again beat for 2 mts.
2) Now add sugar and again beat the mixture for 5 mts.
3) Sift the All purpose flour and baking powder. Add sifted flour and baking powder to the egg mixture and mix it by using spatula. You can use fold technique at this time. Don't make use of blender or whisk after adding all purpose flour.
4) Finally add vanilla essence and mix it.
5) Transfer this mixture in to tray and bake for 25 mts at 400 degree fahrenheit.
6) After baking let the cake cool down completely. Once its cool down remove it in to plate.
7) Cut the cake in to three layers.
8) Spread the whipping cream on the surface of the bottom layer and top with grapes (or your desired fruit).
9) Place the second layer and again spread whipping cream and top it with oranges.
10)Place the third layer and spread a whipping cream. Decorate the top of the cake with more nicely cut slices of fruit. Place the cake in the refrigerator for at least half and hour before serving.

TAMARIND RICE(PULIHORA)

Pulihora is very famous in ANDHRA ,we prepare this for festivals,as nyvedyam to God
Here is the process for pulihora







Ingredients

4 - cup boiled rice for 5
1 - tbsp channadal
5 - number chopped gr chilli
1 - springs Curryleaves
1 -pinch fenu greekseeds
1- pinch hing(optional)
1/2 - tsp mustardseeds
1- tbsp oil
2- tbsp raw peanuts
3- piece red chilli whole
1- tbsp sesame seed pdr (optional)
1- cup Tamrind juice
1/4 - tsp turmeric

DIRECTIONS

DIRECTIONS:- Heat the oil in the pan and add the whole red chillies.let the chillies to fry for few seconds
then add the mustard seeds.once the chillie are fried they are no longer hot but get milder taste.
When the mustard seeds splutters add the fenugreek seeds.now add the chana dal and peanuts and cook them properly
on medium flame without burning them.then add the curry leaves,chopped green chillies and hing.
Then add the turmeric,as it gives the color to the rice add enough turmeric.
Then add the tamarind juice to it.
let the gravy cook till the oil oozees out for 10 to 12mins.while the gravy is cooking in absorbing the juices
toast the seasame seeds and crush them and once the gravy is ready add the pwdr to it and cook it for another 15mins.
check the seasonings and add salt .

Then take your cooked rice and add the tamarind gravy to it mix it and enjoy.

you can make this gravy ahead of time and store it in the refrigerator and mix it with
cooked rice whenever you want.

BANANA FRENCH TOAST

This is afrench toast with out egg,prepared with banana.

It is Delicious in Taste.

Made with whole grain bread, this becomes a nutritious choice for kids' breakfast or lunch.

Ingredients
1 cup Allpurpose flour(Maida)
8 number Bread slices
1/2 cup Milk
to fry Oil or butter
to taste Powdered sugar
2 number Ripe banana
2 tbsp Sugar
2 tsp Vanilla

Directions

1)In a blender, place banana, flour, sugar and vanilla.

2)Blend smooth and then add enough milk to make a batter consistency.

3)Dip both sides of the bread in the batter to coat evenly.

4)Fry in hot oil or butter, turning once to brown each side nicely.

:- Watch carefully as this tends to burn easily.

5)Drain on paper towel and serve immediately.

6)Dust with powdered sugar, if desired.

NOTE: Prepare with any fruit u desire in the same process

FRENCH TOAST

This is a French toast recipe with eggs and bread.GREAT for Break fast,
it serves 4 members
This is a French toast recipe with eggs and bread.

Made with whole grain bread, this becomes a nutritious choice for kids' breakfast or lunch.

Ingredients:

* 4 eggs
* 1 teaspoon sugar, optional
* 1 teaspoon salt
* 1 cup milk
* 10 to 12 slices white bread
* butter

preparation:

Break eggs into a wide, shallow bowl or pie plate; beat lightly with a fork. Stir in sugar, salt, and milk.

Over medium-low heat, heat griddle or skillet coated with a thin layer of butter or margarine.

Place the bread slices, one at a time, into the bowl or plate, letting slices soak up egg mixture for a few seconds, then carefully turn to coat the other side. Soak/coat only as many slices as you will be cooking at one time.

Transfer bread slices to griddle or skillet, heating slowly until bottom is golden brown. Turn and brown the other side. Serve French toast hot with butter .sprinkle or sift sugar over top of the french toast now. Serve hot (u can use syrup)

TINDORA FRY(Dondakay fry)

This fry is also good with Rice along with sambar/dal/rasam.
THE process of Tindora fry takes 30 min to 40 min .
IF u prefer to deep fry,it takes much oil,its faty,so i avoid it.

Follow these simple steps for great taste







INGREDIENTS:
salt - depends on taste
peanut - 2 tsp
cumin,mustard seeds -1tbsp
Tindora- 1 lb (500 gm)
Onion - 1
Crushed garlic - 1 tbsp
Curry leaves - 1 string
Oil - 3 tbsp
Turmeric powder - 1/4 tsp
curry powder - 2 tsp
Salt - to taste
garam masala - 1 tsp
grated dry cocunut -2 tsp
Palli podi - 2tsp
PREPARATION:

Wash the Tindora and keep it aside,take off the edges,cut in to long thin slices or round thin slices(i prepared round slices)

Heat oil in a pan and add cuninseeds,mustard seeds(whole talimpu)curry leaves,turmeric,salt, peanuts,onions and saute it.

Add crushed garlic and saute for a minute.

Add sliced tindora and fry.

Reduce the flame to medium heat and fry for about 20-25 min.(stir occasionally)

When it get cooked, add curry powder,palli podi(u can watch in my blog), turmeric powder,garam masala,grated dry coconut(can get in Indian grocery) and stir well.fry it for 5 min then switch off

Serve it with rice along with gravy curry or dal/sambar

BEANS FRY

Any vegetable fry we often used to eat with rice will be good with sambar,dal.
its very easy TO PREPARE






INGREDIENTS:

Beans - 1 lb (500 gm)
Onion - 1
Crushed garlic - 1 tbsp
Curry leaves - 1 string
Oil - 3 tbsp
Turmeric powder - 1/4 tsp
curry powder - 2 tsp
Salt - to taste
garam masala - 1 tsp
grated dry cocunut -2 tsp

PREPARATION:

Wash the beans and keep it aside,take off the edges,cut in to small pieces

Heat oil in a pan and add cuninseeds,mustard seeds(whole talimpu)curry leaves, onions and saute it.

Add crushed garlic and saute for a minute.

Add Beans and fry.

Reduce the flame to medium heat and fry for about 10-15 min.(stir occasionally)

When beans get cooked, add curry powder(u can watch in my blog), salt,turmericpowder,garam masala,grated dry coconut and stir well.fry it for 5 min then switch off

Serve it with rice along with gravy curry or dal/sambar

PANEER MAKHANI

This also goes to the "Eat Healthy- Protein rich" event. It is such a wonderful theme, a great way to eat healthy and experimenting with a variety of nutritious
ingredients.




Ingredients
Paneer- 200 gms
Butter- 1 to 3 tbsp (as per your choice)
Tomato puree- of 2 tomatoes
Onions- 1 (big, finely chopped)
Ginger-garlic paste – 1 tsp
Chilli powder- 1 tsp (not heaped)
Chaat masala – 1 tsp
Kasuri methi or dried fenugreek leaves -1 tbsp
Cashew-8 to 10 (soaked in hot water and made a paste in the mixer)
Garam masala powder- ½ to 1 tsp according to taste
Fresh coriander leaves – 2 tbsp
Oil- 2 tbsp
Salt- to taste
Sugar-1/2 tsp
cream if needed

Method:
Take a pan and add the oil and a tbsp of butter, chopped onions and ginger-garlic paste. Saute. When the onions turn transparent, add the puree of 2 tomatoes. Saute for 3-4 minutes. Add salt, chilli powder (you could even use kashmiri chilli powder as it would add more color to your dish), kasuri methi and sauté for 2 minutes. Add the chaat masala and 1 tsp of freshly chopped coriander leaves. Add the cashew paste and let it cook for a two to three minutes.

Add the paneer pieces. Add half cup of water and cover and cook till paneer is done. Open and add the garam masala powder and chopped coriander leaves.add cream,that is optional.Serve hot with any of the Indian breads or even rice.

BUTTER NAAN

Butter Naan is a favorite with me and my family. So much so that everytime we go out to a restaurant, butter naan surely figures in our order. The curries or other dishes may vary however, butter naan and most times the butter chicken remains a constant phenomenon.

Ingredients
2 1/2 cups all purpose flour(maida)(add in only 2 cups initially if you find the dough a little sticky you could add the remaining flour to make it just perfect)
1/2 teaspoon baking powder
1/2 teaspoon salt
2 tsp sugar
Oil -1 tsp
Butter -2 tbsp
1 cup plain low-fat yogurt
Note: Instead of yogurt you could even use the water remaining after you prepare paneer (whey)

Method:
1- Take a bowl, add in the flour (2 cups initially), salt, baking powder and the sugar. Mix well.
2- Add in the yogurt or whey and knead into a pliable dough. Add the leftover flour to make it perfect if you feel that your dough is too sticky.
3- Smear 1 tsp of cooking oil over the prepared dough and keep aside covered with a damp cloth.
4- Let the dough remain for an hour or two till it rises. Roll out into triangular shaped naans of approximately 1/2 inch thickness. Cook the naan in your oven, tandoor or the tawa(skillet) till it is done on both sides. Put a blob of butter on the Naan(Indian bread) just before serving. The Naan is best served hot.

Have it with paneermakhani,palakpaneer,butterchickenor any other Indian spicy curries
veg or nonveg

PIZZA

DO U LIKE PIZZA,ME TOO LIKE IT.COME ON HAVE A LOOK ON DELICIOUS VEGETABLE PIZZA.






Ingredients :-

For making dough:-

Maida / All purpose flour : 2 cups
Yeast : 1/2 tbspn
Sugar : 1/2 tspn
Salt : 1 tspn
Warm water : 1 cup
Olive oil : 2 tbspn

For dusting :-
Maida : 1 cup

Pizza Sauce :-
1/4 tin of pizza sauce
Toppings :-
Onion : 1 small
Capsicum : 1/2
Pineapple : few chunks
Jalapeno : 1
Mushrooms : 5
Broccoli : 1/4 crown(depends on ur taste)

Preparation :-

* Take 2 cups of all purpose flour also called as maida in a big bowl. To this add salt and mix nicely.
Take a bowl and add yeast , to this add 1 cup of warm water and sugar(Dont add hot water yeast will die) . Mix nicely and put aside for 10 mins .

When yeast proofs then add 1tbspn olive oil to the flour and add yeast mixture . Mix nicely and finally add 1tbspn olive oil to the dough and give a good mix. The dough will be sticky so dont worry about it and it should be like that only. Cover the dough with a lid or wet damp cloth and put in a warm place for 1 hr.

After that if u see the dough it will increase its size atleast double. Punch down the dough and mix nicely . cover it and put again in warm place for 45 mins. After the time elapse punch down the dough .

Take 1/4 cup of flour on a flour board and take the dough on to the board and make a nice dough and roll it with rolling pin or you can directly spread the dough on the pizza pan. Before spreading pizza dough on the pan sprinkle little corn meal or dry flour s that it prevents the pizza base from sticking to the pan . Once done apply olive oil all over the base and edges. Take a fork and prick it allover.

# Preheat oven to 450 degree F and after it is preheated put this pizza pan in oven and bake for 5 mins and take out.
# Now apply pizza sauce all over the base . I used Trader giotto's pizza sauce . You can use any brand or you can use fresh home made pizza sauce.

Distribute toppings evenly all over the base.

Sprinkle mozzarella grated cheese all over the vegetables.
# Drizzle olive oil all over the pizza and put the pan back in the oven.
# When cheese melts and turns light brownish color then switch off oven and pull out the pan carefully

Transfer pizza on to a chopping board and cut with a pizza cutter.
Serve delicious hot vegetable pizza

PAV BHAJI

"This is a very popular recipe in India, liked by almost everyone. You may have to go to a nearby Asian Indian store to get the 'Pav Bhaji Masala' that is the special spice to bring the flavor (Masala means spice). Pav is actually the buns. Bhaji is the vegetables cooked with spice.


Ingredients:

10 nos. Pav Buns / Dinner Rolls
1 Tomato Chopped
3 Onions Chopped
1 Bell Pepper Chopped
1 cup Boiled Potato Chopped
1 cup Boiled Mix Vegetables (cauliflower, carrots, egg plant, cabbage) Chopped
½ cup Green Peas Boiled
2 tsp Pav Bhaji Masala
1 tsp Red Chili Powder
¼ tsp Turmeric Powder
½ tsp Ginger Grated
½ tsp Garlic crushed
½ Lemon
Cilantro to garnish
Salt to taste
Vegetable Oil

Method

1. Set aside 1 chopped onion for garnishing.
2. Mash the mixture of potatoes and mix veg them coarsely.
3. Heat butter (or oil) in a pan and fry onion and ginger/garlic.
4. When onions turn translucent, add bell peppers and tomatoes.
5. Continue frying till it turns soft.
6. Now add Pav Bhaji Masala, chili powder, turmeric powder, salt and fry for another couple of minutes.
7. Now you can add the mashed vegetables.
8. Turn up the heat and continue stirring till everything is well incorporated. Take off the stove when the bhaji is thick.
9. Cut Pavs in half horizontally and lightly coat it with butter. Roast them on hot griddle just before serving.
10. Garnish Bhaji with chopped coriander leaves, chopped onions and a thin wedge of lemon.

CHAKRALU(muruku)

CHAKRALU OR JANTHIKALU AND ALSO WELL KNOWN AS CHAKLI OR MURUKU OR MURUKULU. A perfect South Indian tea time snack, which is famous for it's crunchy, crackling sound,PERFECT SNACK

INGREDIENTS :---
Rice flour --- 3 cups
Besan (senga pindi, chick pea flour) --- 1 cup
Oil – 2 tab sp
Vaamu (Ajwain, carom seeds) – 1 tea sp
Salt to taste
Red chili powder --- 1 tea sp
Oil for frying

METHOD:---
1. In a big bowl mix 2 flours, salt to taste, Red chili powder, vaamu mix well.
2. Heat 2 tab sp oil in a pan and add this oil to the flour mixture and mix with a spoon.
3. Now add enough water and knead in to soft dough
4. In the same time heat oil in a deep frying pan
5. Fix the disc with medium holes in the chakrala press ( muruku maker) and press on top of a polythene sheet.
6. Now lift them from the sheet and drop in to hot oil and fry till golden color in a very low flame.
7. If you fry them in a high flame they won't cook properly and become hard so fry them in a very low flame it will take time but result will be great and you can get yummy and crispy chakralu.
8. And one mere tip I want to share with you all is when you are pressing chakralu press them on the back side of a round ladle and slowly drop it with ladle this prevents oil burnings on your hand
Enjoy your snack.

PEANUT CHIKKI

Chikki is candy loved by indians all over. A universally popular snack form the western part of India, but made in a similar manner all over the country and even abroad. Chikkis are popular in Maharahtra, konkan region , gujrat and tamilnadu. but the method too remains same all everywhere.




Chikki is a traditional ready-to-eat Indian sweet made usually from groundnuts and jaggery.There are several different varieties of chikki in addition to the most common groundnut chikki, u can also prepare with dry fruits for kids

It is nutritious & very good for health


Ingredients

2 tbsp Clarified Butter (ghee)
1 cup Groundnuts, skinned, roasted, pounded roughly
3/4 cup Sticky Jaggery

Directions

* Heat jaggery in 1/2 cup water till the syrup is hard ball consistency.
* Test its consistency by putting a drop in cold water -it should remain firm. Add groundnuts.
* Grease a board and spread the groundnut-jaggery mixture.
* Roll flat to 1 cm thickness.
* Cut into squares when sufficiently cool and hardened.
* Store in a container lined with butter paper.

POHA UPMA

Rice flakes are also known as beaten rice or flattened rice. It is made by parboiling rice and rolling them flat into flakes. poha upma is a simple and easy breakfast or light snack made within 15 minutes. can get poha packet in Indian Grocery

Ingredients:
2 cups rice flakes (atukulu, aval, poha)
1 onion (medium sized)
1 green chilly (serrano, jalapeno)
1 tablespoon roasted peanuts
1/4 tsp ginger powder
1/4 tsp mustard seeds
1/4 tsp cumin seeds
1/4 tsp urad dal (white lentils)
1 tsp olive oil
5 curry leaves
1/4 tsp turmeric powder
Pinch of hing (asafoetida)
Salt to taste

Method:

1. Wash the rice flakes, drain the water and set it aside. Finely chop the onions and green chilly.

2. Heat oil in a pan, add the mustard seeds, cumin seeds, urad dal and curry leaves. Once the mustard pops up, add the hing, onions, green chilly and ginger powder. Saute it until the onions are transparent.

3. Season with salt and turmeric powder and stir till it looses the raw flavor. Add the rice flakes and few drops of water. Cover and cook for abt. 5 mins. Finally top it with peanuts and coriander leaves. Before serving add few drops of lemon juice

DOSA

What special in Dosa?(Do u think so)
OK
Here is the detail:this Dosa prepared with urad dal,rice flour.hmmm
with rice flour we get sofa dosa than soak rice,its easy to prepare

Ingredients:

lets prepare
1 tbsp Fenugreek seeds
as needed 0 Oil
2 cup Rice flour
as needed 0 salt
1 cup ural dal
as needed 0 water

Method
Take a bowl add ural dal, fenugreek seeds, wash and soke for 6 hrs.

After 6 hrs blend it into a fine paste

take another bowl add rice flour with water,should be little bit watery,add suffient water,so that we get fine batter,now add urad dal paste,mix both

keep it for ferment over night.

next day add salt and mix.

Heat tava pour the batter and spread it apply oil remove once it is gloden brown colour.
Serve Dosa with my chutney(can see in this blog)
it tastes Yummy,Try it u get the same taste

My brother is very fond of this DOSA

Egg Fried Rice/Egg rice

This egg fried rice recipe is a super quick, simple and tasty dish. It is pretty versatile in that you can add pretty much anything that you want to it. You can add any vegetables to this rice. I also added egg for more flavor.




Ingredients

Cooked long grain rice - 3 cups(basmati rice)
onions - 2 chopped
tomato - 1 chopped
Eggs - 3
Soy sauce - 3 teaspoons
Vegetable oil - 2 spoons
Ginger-Garlic Paste - 1 tablespoon
Salt and pepper to taste
1/4 tsp garam masala
1 tsp cumin seeds
3 green chillies

Directions

Cook the rice with enough water. If using refridgerated rice, bring it to room temperature.
In a wok or pan, add the oil and add cumin seeds,onions,green chillies,saute it for 1 min,add ginger garlic paste,after 1 min till the raw flavor went away,add soy sauce, add chopped tomatoes,then garam masala,salt,pepper.
now scramble eggs in a bowl,whisk it and add to the onion,tomato mixture in the pan.fry it till egg is cooked.
At this point add rice mix all the ingredients together,toss together until the rice gets heated and turns crisp.

Garnish with coriander leaves,serve hot as it is or with ketchup or suitable dish

CHILLI CHICKEN

Here is yet another hot chicken favorite of My Indian recipe - the chilly chicken. Chicken being the common meat we have at home, we learned that kids have a special liking towards chicken dishes when compared to goat/lamb/beef meats perhaps due to its succulent tenderness than a tough, chewy mess.




Ingredients:
Chicken – ½ kg, boneless, cut into 1-inch pieces
Onion – 2, medium size, finely sliced
Ginger – ½ inch size, finely chopped and crushed
Garlic – 2 beads, finely chopped and crushed
Tomato – 1, big size, fully ripe, pureed; or alternatively use 1 tablespoon of tomato sauce
Green chillies – 3, medium size, medium hot, finely chopped
Capsicum - 1, sliced length-wise
Red chilly powder – 1 teaspoon
Black pepper powder – ½ teaspoon
All purpose flour – 2 tablespoons
Soya sauce – 3 teaspoons
Vinegar – 2 teaspoons
Salt – ½ teaspoon
Oil – 1 tablespoon

Method: Mix well the flour, chilly powder, black pepper powder, soya sauce, vineger, tomato puree, ginger, garlic, and salt. Add the chicken pieces to this marinade and marinate it covered for 2-4 hours in a refrigerator. Heat oil in a fry pan and when the oil is very hot, add the onions and saute till slightly golden. Add the marinated chicken pieces and capsicum and saute on low heat for 30 to 35 minutes or until the chicken is tender taking care not to burn the chicken pieces by stirring continually. Sprinkle a litte hot water only whenever needed while cooking. Serve it hot garnished with onion rings, lemon wedges, tomato slices, and/or fresh green chillies as a main entrée or as appetising snacks. Enjoy!

CHEESE CHILLI TOAST

The great snack for entire family,kids enjoy it a lot.very easy to prepare,takes 10 min for process


Ingredients:

2 number Bread slices
1 cup cheese
1 tbsp cream OR milk
4 number green chilli
as needed 0 red chilli powder or paprica
as needed 0 salt
2 number Tomatoes

Directions:

take a bowl add cheese, green chillies finely chopped, salt, cream mix well then add tomatoes chopped take out the seeds.

Now take bread slices roast the bread slightly then spread the cheese mixture evenly.

put in the oven in broil mode or in a convention mode till you get the colour.

CHICKEN CURRY

this is a tasty chicken of Indian cuisine


Ingredients:
1 tbsp coriander,cumin powder
1000 grams chicken
1 tbsp garam masala
2 tbsp garlic paste
2 tbsp ginger paste
200 grams green chilli
200 ml mastered oil
300 grams onions
3 tbsp red chilli powder
2 tbsp turmeric powder
10 leaf gongura
2 number tomato(finely chop)

Directions:
First Clean the chicken and cut it into 10-12 small pieces.
Add Mastered oil(100 ml),red chilli powder, turmeric powder to the chicken pieces and mix it well upto 5-10 mins.add gongura leaf.
Heat 100 ml oil in a large thick bottomed non stick pan.
Add the onion, and fry the onions till they are golden brown.
Then add the garlic paste & garlic paste & fry for another 3 minutes.add tomato,gongura leaf.cook it for 3 min
At this point we can add half cup water so as to make the onions more pulpy. Now add the chicken pieces.
Fry it for approximately 15-20 minutes untill chicken boiled 70%.
Add a large cup of water. Stir once in a while.
After approximately 10 minutes add Green Chilli & Garam Masala.
Now boil it for another 10 mins & turn off the heat.
stir it once and transfer the chicken into a serving bowl. this is not gravy,can eat with rice.

CHICKEN NUGGETS

Try this as a snack really u loves it,spicyness depends on your interest,
chicken smell,taste awesome if it is spicy..






Ingredients:

1 1/2 tsp Vinegar
1/3 cup All-Purpose Flour (Maida)
1/4 tsp Baking Soda
1 pounds Boneless Chicken Tenders
to fry Cooking Oil
1/4 tsp salt
1/3 cup Water

Directions:
1) Cut chicken into nugget-size pieces, about 1 x ½ inch.

2) Put oil in deep fryer or put about 2 to 3 inches in a Dutch oven; heat to 360°.

3) Mix flour with salt in a small bowl. Mix vinegar with baking soda. Add vinegar mixture and water to the flour mixture; beat until smooth.

4) Dip chicken pieces into batter; allow excess batter to drip off into the bowl. Fry chicken nuggets, 4 to 6 at a time, until golden brown, or about 4 minutes for each batch.

CHICKEN MANCHURIA

This is one of my favorite appetizer dish when it comes to Indo-Chinese dishes. it is nice chicken manchurian
lets start OK

Ingredients:
1/4 tsp Ajinomoto Salt
450 grams Almonds
1 tsp Sesame Seeds
1 tsp Soy Sauce
1 tsp Vinegar (Sirka
1 tsp . Corn Flour
1/2 tsp Ajinomoto Salt
1 tsp Brown Sugar
1/2 cup Chicken Stock
4 tbsp Clear Honey (Shehed)
1 tsp Soy Sauce
1/4 tsp White Pepper
1/2 tsp White Pepper

Directions:

1) Wash the mutwell. Cut it into 2 inch strips. Marinate the chicken with salt, pepper, vinegar and soy sauce and set it aside to marinate for about 20 minutes.

2) Heat oil in a kadai or pan and fry the marinated chicken until it is well tender. Drain and place the chicken in a wok. Add soy sauce, brown sugar, honey, chicken stock, salt and pepper. Bring to a boil, stirring constantly, simmer for 3-4 minutes or until all of the moisture has evaporated and the thick coating of sauce has formed over the chicken.

3) Sprinkle with sesame seeds; stir once and transfer to a serving dish.

FISH PICKLE

WOW FAMOUS ANDHRA PICKLE
This my husband favorite pickle ,my motherinlaw is famous chef in preparing it.
come on Have a look

Ingredients:
Fish -500gm
Chilli powder -5 tbsp
(I used Kashmiri chilli powder)
Green chillies -10nos
Garlic cloves - 15
Ginger - 1piece
Turmeric powder -1/2 tsp
Musturd seeds -1/2 tsp
Fenugreek seeds -1/4 tsp(uluva)
Fenugreek powder -a pinch
Oil - 1/2 cup
thick
tamarind juice -3/4 cup
Salt as required

method
.Wash and cut fish into small pieces and marinate it with turmeric powder,2 tbsp chilli powder and salt.Shallow fry it and keep aside .
.Chop half of the ginger into small pieces and keep aside.Make a paste of the other half and 7-8 pieces of garlic cloves.
.Heat oil in a thick bottom pan.Splutter musturd seeds.Saute fenugreek seeds with this.Add ginger and garlic paste and saute again.Now add the chopped green chillies,chopped ginger pieces and remaining garlic
cloves.Along with that add the remaining chilli powder,salt and a pinch of fenugreek powder.Saute well .Now add the fish pieces and mix it well,now add tamarind(very thick) juice&let it cook for 10 minutes
switch off the fire let it cool down
now its ready to serve
Allow it to cool .Transfer it to a dry bottle and store.

CURRY LEAF POWDER

I have been planning to make this spicy curry leaf powder for soo long & finally I made it. I sun dried the curry leaves for 2 days instead of dry roasting them in the pan and them grinded with the roasted Indian spices. I like to have this with chapathi, idlis, dosa & rice with a tsp of ghee. Though, it is simple to make yet it taste heavenly :)

Ingredients :
Curry leaves - 2 cupsChanna dal - 4 tbspUrad dal - 2 tbspRed chillies - 6 - 7 nos (as per ur spice level)Cumin seeds - 1 tbspCorrainder seeds - 2 tbspTamarind - size of a litchiMethi seeds - 1/4 tspGarlic - 1 pod (Optional)A pinch of hingSalt to taste

Directions to cook :

# Sun dry the curry leaves till crispy. Otherwise, dry roast the curryleaves for about 5 min. Keep aside.

# Dry roast all the ingredients seperately, as they turn brown at different temperatures. Allow them to cool.

# Combine all the roasted ingredients & grind them finely.

# Store it in a air tight container.

CURRY POWDER

putnala podi(powder with chana dal)

Apart from garam masala powder and other powders,curry powder is also must in all most all kitchens of south india.This powder is actually a mix of spices and each household has its own proportions so the end result will often differ from home to home.use this powder in veg curries specially brinjal,beans



Ingredients :-
chana dal: 1 Electric rice cooker cup
Dry red chillies : 12
Cumin seeds : 1/2 tspn
Coriander seeds : 1/2 tspn
Garlic pod : 1 big pod
Salt : 1 tspn
Dry descinated coconut : 1 Tbspn

Preparation :-

* Heat a pan and add chana dal and dry red chillies and fry them nicely till done .
Then add cumin seeds and coriander seeds and fry for 2 mins and switch off stove.# Immediately add chopped garlic and descinated coconut and mix nicely. With the little heat available after switching off the stove coconut and garlic gets litely fried .
# After 5 mins transfer this to a plate and let it cool.Once it is cooled grind them along with salt and adjust the taste accordingly.
Store in a dry air tight container and store in a dry place

NOTE:FOLLOW THE SAME PROCESS FOR KOBBARI KARAM WITH OUT DAL,PEANUT

GONGURA PICKLE

Gongura pickle is very delicious taste,that whole andhra people love,This recipe is from my mother-in-law. She is great in making this pickle. I can never get the same taste as she does. There is some magic in her hands.
lets see very easy process to make it





GET READY



Ingredients:

1 bunch of Gongura. (Remove the leaves).
15 Red chilies (Adjust as per your taste. This pachhadi should be spicy so I used 15 red chilies. :) )
1/4 tsp of Fenugreek seeds
pinch of hing
1/2 tsp of mustard seeds
salt to taste
6 tbsp of oil,
6 garlic cloves
cuminseeds
tamarind depend on your taste

Preparation:

1. Remove the gongura leaves, clean them with water and dry them in sun. (If you want to store this pickle for more than a month then the leaves should dry in Sun for atleast 2days .)
2. Heat a pan add 4tbsp of oil. Add hing, mustard seeds,cumin seeds, fenugreek seeds and redchilies. Once mustard seeds starts popping up remove it from pan and keep it aside.
3. In the same pan fry the dried gongura leaves,garlic cloves for 5-6 mts.
4. Once the mixture(chili,fenugreek,mustard seeds mixture) cools down make a powder using blender/mixer.

5. Now add the fried gongura leaves and salt and blend so that gongura leaves nicely blended with the spices.add tamarind to it(depends on taste)

For Garnish: Toss the garlic flakes and mustard seeds in 1 tbps of oil.

Garnish the pickle with tossed garlic flakes(optional) and mustard seeds.

The delicious Gongural Pickle is ready to be served with hot rice,ghee.

PALLI PODI

ANDHRA PEANUT SPICE POWDER(palli karam)
serve this spicy peanut powder with hot rice and a drop of ghee. This will be good for 6 months.

ingredients :-
Peanuts : 1 Electric rice cooker cup
Dry red chillies : 12
Cumin seeds : 1/2 tspn
Coriander seeds : 1/2 tspn
Garlic pod : 1 big pod
Salt : 1 tspn
Dry descinated coconut : 1 Tbspn

Preparation :-

* Heat a pan and add peanuts and dry red chillies and fry them nicely till done .
Then add cumin seeds and coriander seeds and fry for 2 mins and switch off stove.# Immediately add chopped garlic and descinated coconut and mix nicely. With the little heat available after switching off the stove coconut and garlic gets litely fried .
# After 5 mins transfer this to a plate and let it cool.Once it is cooled grind them along with salt and adjust the taste accordingly.
Store in a dry air tight container and store in a dry place

PRAWNS PICKLE

Ingredients

1 kg prawn
4 LEMONS
15-20 garlic cloves
2 inch ginger piece
1 tsp turmeric powder
24 dry red chillies
4 tsp cumin seeds
7 tbsp oil
salt to taste

Method

Wash,shell and de-vein the prawns.Pat them dry,rub some salt and turmeric powder into the prawn and marinate for an hour.
Grind red chillies,ginger,garlic and cumin seed into thick paste by adding little lemon juice.
Heat four tbsp of oil on medium flame and fry prawns till golden brown in colour.Drain and cool.
fry the spice paste with three tbsp of oil,tillthe oil begins to seperate from it.
Now add the remaining lemon juice and cook on a medium flame for 15 min.
Place the prawn in a pickling jar and pour the cooled spice mix over them.
Mix well and allow to rest for a few days before eating.

CHUTNEY

HI
here is the yummy chutney,prepared with peanuts,verysimple to prepare &yummy taste
let us taste it...This whole thing takes about 10 minutes.





Ingredients:

1 pinch Tamarind
6 curryleaves
1tbsp cuminseeds
10 greenchilles
250g peanuts
4 garlic cloves
2tbsp oil

method:

take apan add oil,cuminseeds,curryleaves,let them splitter
now add green chilli,peanuts,garlic
roast them till peanuts become gold color &good aroma
let it cool for 5min to room temperature
blend all the items by adding tamarind to afine paste
now take it in a bowl serve it
u can have it with idly,dosa or any snack
NOTE:u can add coconut if u want,blend raw coconut then add to the chutney with some seasoning

ENJOY

PICKLES

MANGO PICKLE

A brief whiff is enough to succumb to the zesty ‘’ avakaya’’, ambrosia of Andhra , the delightful mango pickle for hot summers.

It wasn’t not a salad or soup. Not even the much - maligned fresh fruit juice. But ‘‘Avakaya rocks’’.

For the uninitiated avakaya is a smattering of raw mango dices afloat in thick cherry red gravy made of chilli powder , mustard powder , turmeric, salt and oil. Before you completely give up after the chilli bite , the mustard paste arrives and soothes your taste buds with its mild bitter taste while the oil buffers the allied harsh reactions. Bits of raw garlic and specks of fenugreek gently cajole your sense to come back and relish the unforgettable experience all again.





Ingredients

5 regular sized mangoes
200 g salt
200 g chilli powder
100 g mustard powder
50 g fenugreek powder
50 g turmeric powder
5 gm garlic
200 g oil

Method

Select the right mangoes. Chop them into pieces.

Get all your ingredients ready and mix it with mango pieces in a dry, shallow tub for 3 to 4 days. Do not scrimp on oil or salt as it can show its effects on the pickle after a few months.

Keep dry and use dry cutlery to transfer the contents from the earthen jar to the dining table bottle.

TOMATO PICKLE




Ingredients:

Chopped tomatoes - 5 cups
Thick tamarind extract - 1 cup
Chili powder - 1/2 cup
Salt - Accordingly
Turmeric powder - 1/2 tsp
Asafoetida - 1/4 tsp
Oil - 8 Tbsp
Mustard seeds - 1 tsp
And a deep bottomed, non stick pan

Wash the tomatoes thoroughly and chop them in to medium sized pieces.
Heat a tbsp of oil in a pan and add tomatoes to it. Fry on medium flame for about five minutes.
Remove them from heat. Let them cool a little bit and puree them in a blender.
Again add remaining oil, tomato puree,tamarind, turmeric powder, asafoetida to the pan and keep cooking on medium flame. Since the mixture tends to splatter, cover the pan with the lid. You can cook on medium flame and keep stirring once in a while in the initial stages of cooking. Later turn down the heat to avoid the mixture sticking to the bottom of the pan. Cook till the mixture reaches almost solid stage as in the picture. Then add chili powder and salt and let it simmer for about five minutes.
Heat a tsp of oil in a small pan and add mustard seeds. When mustard seeds start to pop, remove and add it to the tomato chutney.
Let it cool and store it in a glass jar and refrigerate it

MUTTON PICKLE

Ingredients :-

motton: 1 lb ( boneless)
Coriander seeds : 2 Tbspn
Cloves : 8
Cinnamon : 2" piece
Cardamom : 3
Poppy seeds ( dry fried) : 1 tspn
Garlic : 10 pods
Ginger : equal quantity of garlic
Water : 1 small glass
Turmeric : 1/4 tspn
Salt : 1/4 tspn
Oil : 100ml
Salt : 5 tspn
Paprika : 12 tspn
Mustard Powder : 2 tspn
Fenugreek powder : 1/2 tspn
Lemon : 5
Ingredients for tadka :-
Oil : 100 ml
Dry red chillies : 4
Cumin seeds : 1 tspn
Mustard or vaminta seeds : 1/2 tspn
Curry leaves : 1 sprig
Asafoetida : 1/8 tspn

preparation

clean and cut mutton into small pieces.
Heat a glass of water and bring it to boil . When it comes to boiling point add 1/4 tspn salt and 1/4 tspn turmeric . Add mutton pieces slowly and cook it till done and strain it.
# Dry the mutton pieces on a paper towel for 15 mins.
# In mean time grind coriander seeds , cloves , cardamom , cinnamon and dry fried poppy seeds to a fine powder.
In second round add ginger and garlic pieces and grind again.
Now heat a pan add 100 ml of oil and fry boiled mutton pieces till golden brown.
Now to the fried mutton add grinded paste and fry for 3 mins and switch off stove.
Take a dry bowl and add salt , paprika , mustard powder and fenugreek powder and mix nicely. Pour these spices on top of chicken and mix nicely.
# Take a bowl and squeeze juice of 5 lemon .
# Once the mutton is cooled add this lemon juice and mix nicely
Now heat a sauce pan add 100ml of oil and make tadka by adding dry red chillies , cumin , mustard and asafoetida. Switch off stove and carefully add curry leaves . let this tadka cool completely.
Add this tadka to mutton and mix nicely.
# Transfer it to a dry storage container. You can sere after a day .

CHICKEN PICKLE:same as motton pickle process,use chicken instead of mutton

ONION SAMOSA

Here are some my favorite food ,I sat down one day n started thinking why not make everything that i miss in india at home in US as well n there i am today will all the pav bhajjis,chaat's,pani puris etc.Today here i am with a snack named ONION
SAMOSA

It is the snack we often will have in Theaters,here it is......






GET READY to the mouthwatering samosa..

Ingredients:

1	cup	Atta (Wheat Flour)
1/2	tsp	chatmasala.
1	tsp	chilli powder
1	bunch	coriander leaves
1/2	tsp	cumin powder
3	number	green chillis
1	cup	maida
to fry	0	Oil
1	cup	onions
1	cup	poha
as needed		salt
as needed	water

Directions of onino samosa:

Take a bowl add maida,atta,salt, 1 tsp oil mix well then add water to make a soft dough rest it for 10min. Now in another bowl,take onions chopped,poha,chilli powder,cumin powder,green chillis chopped,oriander ,chat masala mix well. In a small bowl add 1tsp of maida mix with some water and make a paste keep a side. Now take the dough make a thin chapaties and take a pan slightly cook the chapatis both the sides do not cook more. Once chapaties are ready cut the chapati sheets into long triangle shape. Now apply maida paste one side of the sheet make a cone shape stuff the mixture in the cone then close the edge. In a pan add oil to deep fry, first half fry and remove then after 5min fry again till golden colour. Subscribe to: Posts (Atom) Pages Home VEGETARIAN PICKLES Search This Blog My favorite links http://www.successful-homeschooling.com/kindergarten-resources.html http://littlestorybug.com/preschool-books-top-ten-list/ http://eenadu.net http://www.babyexpert.com/base/editorialgallery/?aid=235854&pic=t http://www.mirchi9.com/ http://moviestelugu.tk/ http://vahrehvah.com/ Labels Appetizer/snacks (18) Break Fast (13) NonVegetarian (12) Vegetarian (12) Dessert (6) Breads (5) Rice recipes (3) Spicy powders (3) Pickles (2) onion samosa (1) About Me sudha United States A recipe junction for vegetarians & nonvegetarians. Sure to get surprised and look forward for more recipes here!! I love cooking. I can make most of South Indian recipes. This blog transports you to my kitchen recipes,plz provide comments,suggestions for my recipes. View my complete profile Info Blog Archive ▼  2010 (71) ►  November (1) ►  October (2) ►  September (4) ►  August (6) ►  July (7) ▼  June (51) Vegetable Rice Boondi Laddu(Indian Sweet) Moong Dal Vada Tomato Dal Andhra Chepala Pulusu(Fish pulusu, fish cooked in ... Fish Fry Pongal Chaat Recipe Bread Omlet Cheese Omelet Instant Pizza Onion pakoda Bitter Gourd With Jaggery(Kakarkaya Bellam kura) Wheat Rava Upma(Godhuma Rava Upma) Mango Juice Alasandala rasam(Black eyed peas Soup) Egg Burji(Egg fry) Alasandala Guggillu UTTAPPAM KADAI PANEER MUFFINS FRUIT CAKE TAMARIND RICE(PULIHORA) BANANA FRENCH TOAST FRENCH TOAST TINDORA FRY(Dondakay fry) BEANS FRY PANEER MAKHANI BUTTER NAAN PIZZA PAV BHAJI CHAKRALU(muruku) PEANUT CHIKKI POHA UPMA DOSA Egg Fried Rice/Egg rice CHILLI CHICKEN CHEESE CHILLI TOAST CHICKEN CURRY CHICKEN NUGGETS CHICKEN MANCHURIA FISH PICKLE CURRY LEAF POWDER CURRY POWDER GONGURA PICKLE PALLI PODI PRAWNS PICKLE CHUTNEY PICKLES MUTTON PICKLE ONION SAMOSA Followers Feedjit Ethereal theme. Powered by Blogger.