My Kitchen Skills

Bagara annam...

2012-01-23T20:50:00.000-08:00

Bagara annam is very popular dish in Hyderabad.. This is a common dish in Hyderabad for most of the festivals and get-togethers.

It goes very well with Chicken gravy or any other masala curry.

Ingredients:
. Basmati rice 2 cups
. Water 3 cups

. Ilachi 4 no's

. Lavang 4 no's

. Cinnamon

. Ginger garlic paste 1 spoon

. Mirchi 4 no's(slit in between)

. Onions 1 no's(chopped)

. Chopped Pudina 1/2 cup

. Bay leaves 2

. 1/2 cup Cashew nuts

. Sajeera 1/2 tbsp

. Ghee 2 tbsps

. oil 4 tbsps

. salt to taste

Method:

1) Soak Basmathi rice along with Cinnamon, ilachi and lavang for 1/2 hr.

2) Heat oil and ghee in bottomed pan and add chopped onions, chilly's, mint leaves, ginger garlic paste,ilachi,lavang,cinnamon, sajeera, cashew nuts and bay leaves and fry for some time.

3) Now add just soaked rice and fry for some time and then add water along with salt and cook the rice until done. Can prepare this in pressure cooker also.

Yummy dish with nice aroma is ready to serve...

Mulla Muruku or Muruku

2012-01-16T23:48:00.000-08:00

Ingredients:
. Rice Flour - 1 cup
. Besan flour- 1/4 cup
. Dalda - 2 tbsp
. Jeera - 1/2 tbsp
. Sesame seeds- 1 tbsp
. Salt

Method:
1) Mix all the ingredients with enough water to make a dough.
2) Heat oil in a deep pan.
3) Take the 1 star attachment and fix it to the Muruku press.With this 1 star attachment we will get mulla muruku.
4) Take some dough and keep it in a muruku press.
5) Slowly squeeze out muruku using muruku press in a plastic sheet.Slightly rotate the maker round and round until you make a circle.
6)Remove it from the plastic to your hands and then drop it into the hot oil.
7) Fry till it turn light brown colour.

Have this tasty muruku with tea..

Mysore Bonda.

2012-01-09T20:22:00.000-08:00

Ingredients 1:
Maida(all purpose flour) – 1 cup
Rice Flour : 1/4 cup
Curd
Cooking soda – pinch
Salt

Mix all the above ingredients to form a batter.The batter should not be too thick or too thin.
Leave it to ferment for about 5 to 8 hrs

Ingredients 2:
Green chillies-3 no's
Curry leaves – 2 sprigs
Cumin seeds – 1 tsp
chopped onions(optional)
Ginger

Now before making mysore bonda add finely chopped green chillies, cumin seeds, ginger, curry leaves, onions(optional) and mix well. According to the consistency add little water to form a thick batter without lumps. Heat oil in a pan. Mix the batter again and drop spoonful or with hands .Fry on medium heat till it is golden brown on all sides. Serve hot with tomato chutney and Sambar.

Happy New Year!!! and an Award..

2012-01-02T05:10:00.000-08:00

Wishing you a fabulous 2012 With full of great achievements and experiences.

Let the coming year be a glorious one that rewards all your future endeavors with success.

I am starting my new year by giving this "Happy Blogger Award" to the following bloggers...who are doing fabulous work in food blogging ..

. Gayathri Kumar at Gayathri's Cook Spot
. Priya at Priya's Easy N Tasty Recipes
. Aarthi at YUMMY TUMMY
. Hari Chandana at Indian Cuisine
. Harini at Tamalapaku
. Nithu Bala at Nithu's Kitchen
. Uma at Trendy Relish
. Pavithra at Dishesfrommykitchen
. Kurinji at Kurinji Kathambam
. Krishnakumar at veg junction
. Jay at Tasty Appetite
. Srivalli at Cooking 4 all Seasons
. Manasi at A Cook @ Heart
. lata raja at Flavours and Tastes
. Prathima Rao at Prats Corner
. Nish at Spusht
. Suja at Kitchen Corner-Try It
. Veena krishnakumar at veg junction -
. Swathi at Zesty South Indian Kitchen
. Rachana at Veggi Fare
. Deepa at hamaree rasoi
. Aruna at VEGGIE PARADISE.....
. Akila at Learing To Cook.

I have truly enjoyed reading all the above blogs till now..i have learnt a lot of recipe's from you people...Hope you have a great year....
Please accept it and Make this new year special by giving this award to your blogger friends whom you think they deserve it....

Keep Smiling..

Peanut Salad..

2011-12-27T00:45:00.000-08:00

Ingredients:
. Boiled peanuts(Soak peanuts in water for about 4 hrs and boil)- 1 cup
.Grated carrot -1/4 cup
. chopped onions - 1/4 cup
. 1 chopped tomato
. 2 small green chilies chopped
. Coriander leaves chopped
. Lemon juice
. Salt to taste

Method:
1)Heat oil in a pan,add chopped onions,green chilies and fry for some time.
2) Now add grated carrot. cook for some 5 mins.
3) Add tomato ,peanuts and coriander leaves and salt to taste
4) switch off the stove and add lemon juice.

Yummy yummy peanut salad is ready to serve...

Gulab jamun...

2011-12-20T00:17:00.000-08:00

Ingredients:
. Gulab jamun Mix
. Milk to make dough
. Oil for frying

For syrup:
. 1 cup Water
. 2 cups Sugar

Method:
1) Make dough by combining Gulab jamun mix and milk.
2)Divide the dough and Make balls by gently rolling each portion between your palms into a smooth ball.
3)Heat oil on medium flame. Slip the balls into the hot oil one by one. After about 5 mins, the balls will rise to the surface.Now turn to all sides and ensure even browning on all sides.The balls must be fried very slowly under medium temperature.

Sugar syrup:
1) To make the hot sugar syrup mix 2 cups of sugar to 1 cup of water.
2) Mix with a spoon and then heat at medium heat for 10-15 minutes until sugar is all dissolved in water.
3) Allow it to cool for 10 mins.
4) Add the fried gulab jamuns directly into the warm syrup.

Serve warm. Juicy juicy Gulab jamuns are ready to eat.

Oats Methi Tikki..

2011-12-13T00:47:00.000-08:00

Ingredients:
. Oats - 1cup
. Methi leaves chopped - 1 cup
. Potato(cooked and mashed) - 1 cup
. Jeera powder- 1 tbsp
. Onions sliced - 1/2 cup
. 1 green chilli
. Salt
. Coriander powder - 1/2 tbsp
. lemon juice - 2 tbsp
. Chilli powder - 1tbsp

Method:
1) Heat oil in a pan and fry methi leaves,onions,sliced green chilli for some time.
2) Add mashed aloo, salt, jeera powder, coriander powder and last oats and mix well.
3) Add lemon juice and switch off the stove.
4) Divide this portion in to equal small bolls.
5) Taking one at a time, gently flatten each ball into a round patty.
6) Heat 1 tsp. oil in a non-stick pan over a low heat. Pan-fry these tikki's both sides till crisp golden brown, adding oil if required, on a very low heat.

Serve tasty Oats Methi tikki hot with tamato sauce.

Vegetable Kofta Curry...

2011-12-04T21:23:00.001-08:00

Ingredients:
For Koftas(Measurements can be made according to your taste)
. Chooped Aloo,Carrot,Beans,Green peas(Boiled)
. Coriander leaves chopped-a handful
. Turmeric powder-a pinch
. Red chilli powder-1/4 tbsp
. Coriander powder-1/2 tbsp
. Ginger garlic paste
. Maida - 2tbsp
. Corn flour - 2 tbsp
. Salt

For Gravy:
. Oil-2 tbsp
. Cloves-3
. Cinnamon-2 inch stick
. Cardamom-2
. Jeera-1 tsp
. Ginger garlic paste
. Onion chopped-1 medium sized
. Tomatoes chopped-3
. Turmeric powder-1/4 tsp
. Red chilli powder- as per taste
. Coriander powder-1 tsp
. Methi leaves
. Salt

Method:
To make the koftas:
1) Mix all the Kofta ingredients(drain out excess water from vegetables) and make balls.
2) Heat oil in a pan. Place the balls and cook till golden brown. Set aside.

To make the gravy:
1)Heat oil in a wide pan. Add jeera and let it crackle. Add cloves, cinnamon, cardamom and fry for a few seconds.
2) Add chopped methi leaves, ginger garlic paste and onions. Sprinkle little salt. Fry till the onions are cooked and turn brown. 3) Add tomatoes, some more salt and all the spice powders. Fry for a few minutes until tomatoes turn soft.
4) Allow the mixture to cool. Grind in to smooth paste.
5) Put the mixture on the stove again and cook for some time. Add kofta balls and simmer for 2 minutes.
6) Garnish with coriander leaves and serve with rotis or nans.

Note:
1) While making koftas drain out excess water in order to avoid breaking of koftas while deep frying..
2) Add koftas only 5 mins before serving.

Delicious Koftas are ready to serve...

Oats Dosa....

2011-11-07T23:43:00.000-08:00

Ingredients:
. 1 cup oats
. 2 tbsp rice flour
. 2 tbsp besan flour
. 1 tbsp ginger garlic paste
. salt to taste

For garnishing:
. Grated carrot
. Chopped onions
. Chopped coriander leaves

Method:
1) Mix all the ingredients together with water(like dosa batter).
2) Heat a flat pan on medium high heat.
3) When pan gets hot, pour a ladle full of batter on pan in circular motions.
4) Pour few drops of oil around the dosa and garnish with grated carrot, chopped onions, and coriander leaves.
5) cook for some time and serve hot with coconut chutney.

Healthy Oats dosa is ready to serve....

Bread bonda with left over aloo fry..

2011-10-18T23:35:00.000-07:00

Ingredients:
. Left over aloo fry
. Bread(remove the edges)
. oil for deep frying

Method:
1) Heat oil in a deep pan/kadai.
2) Make a small lemon size balls with the left over aloo fry.
3) Take the bread slice and dip in water and take out immediately.
4) Squeeze the water with your palms.
5) Now place the aloo stuffing in the middle of the bread slice and carefully close the edges.
6) Fry them until they turn into golden brown colour.
7) Remove from flame and drain the excess of oil.

Tasty bread bonda is ready to serve.
Serve hot with sauce or ketchup.

Butter Naan on iron tawa..

2011-10-11T00:10:00.000-07:00

Ingredients:
. 2 cups all purpose flour/maida
. 1/2 cup warm milk
. 1/2 cup curd/yogurt
. 1/4 tsp salt
. 1 tsp sugar
. 3/4 tsp baking powder
. 1-2 tbsps butter

Method:
1) Mix all the ingredients to form a soft dough. Cover with damp cloth and let it rest for 2 hrs.
2) After two hrs, knead the dough gently for 2 mts. Dust the working surface with some flour, pinch a large lemon sized dough and roll into a thick roti.
3) Wet your fingers with water and run your fingers along one side of the roti to form the naan shape.
4) Heat a iron tawa and once its hot, place the naan, wet side down and place a lid and cook for 40-45 secs on high flame. Remove the lid and you will find that the naan bubbles up. Now cook the other side of the naan over direct heat of the burner using tongs, spreading the naan all over the heat such that brown spots appear. Do this for a few secs only.
5) Drizzle some butter over the naan after placing it on a plate and serve hot with any curry of your choice.

Akki Roti

2011-10-04T05:28:00.000-07:00

Ingredients:
. Rice Flour - 2 cups
. Carrots - 2 Grated
. Onions - 1 finely chopped
. Green Chillies - 5-6 finely chopped
. Fresh Coriander leaves finely chopped
. Salt and Water
. Oil

Method:
1) Mix all the Ingredients and leave aside for few mins.
2) Take a medium sized ball of this dough and use a aluminium paper plate to roll out using your hand and apply oil while making roti and transfer it to heated pan. Alternatively, you can place the ball on pan, and spread out using your fingers on the pan itself.
3) Close the pan with lid to make roti's soft.Cook both sides until golden colour.

Delicious Karnataka Akki roti is ready to serve...

Fruit Custard..

2011-09-20T01:33:00.000-07:00

Ingredients:
. Milk 2 Cups
. Corn Flour 1 1/2 – 2 tbsps
. Apple 1
. 1 cup pomegranate seeds
. Mango 1 Small
. Banana 1 Small
. Dates 4
. Sugar

Method:
1) Finely chop the dates.
2) Wash and chop the apple into small pieces.
3) Peel and chop the mango into big chunks discarding the pit.
4) Peel and chop the banana into small chunks.
5) Mix all the chopped ingredients together.
6) Dissolve the custard powder in quarter cup of the room temperature milk and keep aside.
7) Heat remaining milk in a sauce pot and bring it to boil.
8) Keeping stirring while pouring the custard powder dissolved milk.
9) Let the milk boil for couple of minutes for milk to thicken.
10) Once milk is little thick, stir in desired sugar and remove from heat.
11) Cool to room temperature and refrigerate the custard for few hours.
12) In a serving bowl, add the chopped fruits and dried fruits and nuts.
13) Layer the fruits with few tablespoons of the chilled custard.
14) Garnish with more fruits and nuts.

Delicious custard is ready to serve....

Rasmalai

2011-09-07T01:09:00.000-07:00

Ingredients:
. Milk - 8 cups
. Sugar
. Chopped nuts
. Saffron

Method:
1. Boil 4 cups of milk in a pan. When the milk comes to a rolling boil, slowly add lemon juice.
2. When the milk curdles switch off the stove and strain the paneer in a cheese cloth.
3. Pour a little cold water over the paneer and hang the cheese cloth on the tap for approx 20 minutes to remove all of the liquid.
4. Now boil the remaining 4 cups milk in a non-stick pan (The milk in the non-stick pan needs to be reduced to half the
quantity so once it comes to a boil, keep the flame low and keep cooking while stirring occasionally. Grind saffron with a
small amount of sugar and add it to the milk while boiling).
5. After 20 min, remove the paneer from the cheese cloth and knead the paneer to make it smooth.
6. Divide the paneer into 10-12 equal portions.
7. Roll the portions in your hands until a smooth ball is formed. Lightly press the ball to flatten it a little bit
8. In the pressure cooker with water, dissolve 2 cup sugar and add the flattened paneer.
9. Close pressure cooker lid and cook until one whistle sounds. Switch off the stove and let it sit for 5-7 minutes.
10. After 5-7 minutes, remove the steam of the cooker and open the lid. (Be careful not to burn yourself)
11. You will see the paneer balls have blown to double the size. Let it sit for another 5 minutes in the water. After that, remove the cooked paneer in a bowl and allow it to cool.
12. Meanwhile, the milk in the non-stick pan should have reduced to half. Add sugar to taste, cardamom powder and nuts.
Switch off the stove and keep milk aside.
13. Once the paneer is cool enough to handle with your hands, gently squeeze out some of the sugar syrup from the paneer
and place the paneer into a serving dish.
14. Pour the prepared reduced milk (Ras) over the paneer and chill in the refrigerator.
15. Garnish with additional chopped nuts.

Methi Matar Malai...

2011-08-23T06:11:00.000-07:00

Ingredients 1:
. 3/4 cup fresh green peas( boiled)
. 1 1/2 cup fresh methi leaves
. 1 onion, finely chopped
. 2 tomatoes
. 1/2 tbsp cumin seeds
. 1/2 tbsp jeera seeds
. 1/2 tbsp black pepper pwd
. 1/4 cup milk
. 1 tbsp malai/fresh cream
. 6-7 cashewnuts + 1 tsp poppy seeds, soak 2-3 tbsps milk for 15 mts and grind to paste
. 1 tbsp garam masala powder
. salt to taste
. oil

Ingredients 2(Make a paste):
. 1 small onion
. 4 green chillis
. 1 small piece ginger
. 3 cloves garlic

Method:
1 Clean methi leaves and remove leaves from stems.Cut the leaves and keep it aside.
2 Heat 2 tsps of oil in a vessel, add the methi leaves and saute of low to medium flame for 4 mts. Turn off heat and remove the methi leaves and keep aside.
3 In the same vessel, add some oil, add the cumin seeds,jeera seeds and let them splutter. Add the chopped onions and saute till the onions turn transparent. Add the ground paste and saute for 5 mts.
4 Add pepper pwd. Add the chopped tomatoes and cook untill tomatoes are cooked completly.
5 Add the boiled green peas and methi leaves saute for a mt. Add cashew nut and poppy seeds paste and and cook for 2 mts on medium flame. Reduce flame, add milk and cook on simmer for another 5-6 mts till the gravy thickens, stirring on a constant basis.
6 Add garam masala pwd and salt and combine well. Finally, add malai and combine well and turn off heat.

Serve hot with rotis, paranthas or naan...

coconut burfi

2011-08-16T02:13:00.000-07:00

Ingredients:
. 2 cups Fresh grated coconut
. 1 Cup milk
. 1 Cup Jaggery
. 100g ghee
. 1 tbsp Cardamom powder

Method:
1) In a pan take 1 tsp ghee, coconut,milk, jaggery and keep it on low flame.
2) Jaggery will slowly start melting making the coconut sticky.
3) Keep stirring constantly, as bottom can get easily burnt at this stage.
4) After about 15 minutes of stirring, the mixture will come together.
5) Add cardamom powder and ghee to the coconut mixture.
6) Immediately pour this mixture in to the greased tray or plate.
7) cut in to squares and store it in an air tight container.

Dhokla..

2011-08-09T08:27:00.000-07:00

Ingredients: I
. Bengal Gram flour/Besan – 2 cups
. Curd/Yogurt – 1/2 cup
. Water – 1/2 cup
. Cooking/Baking Soda – 1/2 tbsp
Ingredients: II
. Turmeric powder - a pinch
. Green Chili paste – 1/2 tsp (or green chillies - 2 choppped finely)
. Sugar – 1 tsp
. Lemon juice - 1/2 tsp
. Eno fruit salt– 1.5 tsp
. Salt to taste
. Oil - 1 tsp
Ingredients: III
. Mustard Seeds
. Curry leaves
. Coriander leaves
. Oil - 2 tsp

Method
1) First mix the curd with water and make like a buttermilk.
2) To this add the besan and mix well to get a lump less batter, the consistency should be of idli batter.
3) If you need water add it, else add soda.
4) Keep it aside for 1 hr.
5) After 1 hr, add the ingredients II to the batter and mix well.
6) You need to steam the batter. so a plate that fits to the pressure cooker.
7) Before mixing the ingredients II to the batter, switch on the stove and place the cooker filled with water and place a vesserl over which you need to place a plate in which you are going to steam the dhokla's.
8) Allow the water to boil.
9) Now sprinkle a pinch of eno in the plate and pour the batter (Ingredients II nixed) to the plate and place the plate immediately on the vessel.
10) Close it (no need to put whistle) and wait for 5 mts.
11) After 5 mts, using a knife, just check whether the dhokla's are perfectly coooked (by putting the kinfe inside the dhokla and checking no batter sticks to the knife).
12) Now switch off the stove and remove the plate.
13) Now in a small pan, add the ingredients III and when mustard seeds starts spluttering, just pour them on top of the dhokla's.
14) Allow the dhoklas to cool for 3 to 4 mts and cut them in to desired shape and serve hot with green chutney or any chutney.

Courtesy: Akhilas kitchen...

Roasted chicken drumsticks..

2011-07-26T01:37:00.000-07:00

Ingredients:
1. 6 Chicken Drumsticks with skin
2. 2 tablespoon Yoghurt
3. 1 Lime
4. 2 tbsp Ginger garlic paste
5. 1 tbsp Coriander powder
6. 1 tbsp Cumin powder
7. 1/2 tbsp Red Chili powder
8. 1/2 tbsp Turmeric powder
9. 2 tbsp Salt
10.2-3 tbsp Oil

Method:
. Place Chicken legs in a large bowl. Trim excess fat but leave the skin. Make small cavities in the chicken legs by using the tip of the knife.
. Squeeze the lime juice all over the chicken legs and rub under and over the skin.
. Add ginger garlic paste, coriander powder, cumin powder, turmeric powder,salt and red chili powder. Mix well rubbing them under the chicken's skin and inside the cavities.
. Insert the garlic slices in the cavities.
. Add the yogurt. Mix well to coat all the pieces evenly. Drizzle Olive oil on all the pieces. Cover the bowl tightly with the lid/ parchment paper/Aluminium Foil and refrigerate the chicken overnight.
. Heat oil in cooking vessel, add curry leaves and chicken pieces. Cook on high for 3 mts, reduce flame to medium and cook for 10 mts.Now again cook on high flame till it turns in to gloden browm color.

Serve warm with onion slices and lemon wedges.

Bobbatlu or Bhakshalu

2011-06-07T01:21:00.000-07:00

Ingredients:
For Purnam
. One cup chana dal(sanaga pappu)
. One cups of jaggery- powdered
. Two cardamom pods, seeds powdered

Purnam Wrap
. One cup all purpose flour (maida)
. Quarter cup of ghee
. Two tbsp of sooji ravva
. Half cup of water

Method:
1) Prepare soft, pliable dough with all purpose flour, water,ravva and ghee.
2) Pressure cook chana dal in plenty of water until one whistle. Do not Overcook the dal.
3) Remove the exess water from the daal and Using a food processor make a paste of cooked daal and grated jaggery.
4) If the mix is too loose, cook it on stove on ow heat for about 5 to 10 minutes, continuously stirring and let it cool.
5) Now divide the dough into marble sized balls.
6) On aluminum foil, apply liberal amounts ghee or oil and roll out each ball into a small round using a rolling pin or with your hand. Keep a lime sized Purnam in the middle and cover it by bringing the edges together. Dip your fingers in oil and using them, flatten the ball, starting at the edges, gradually pressing towards the center, into a thin, flat, circular shape.
7) Now on pan, put some oil/ghee and cook the bobbatlu on a very low heat.

Serve them with ghee or hot milk..........

paanakam and vadapappu..

2011-04-11T22:01:00.000-07:00

Srirama Navami Shubhakanshalu...

These are the specials made for sri rama navami festival..

Paanakam

Ingredients:

. Grated Gagerry - 2 spoons
. Ilachi powder - 1 spoon
. Pepper powder - 1/2 spoon
. chopped Jinger - 1/4 spoon
. 2 cups water

Method:

Mix all the Ingredients properly to make panakam.

Paanakam is very good for health . We can even take this every day during summer to burn the heat.

Vadappapu

Ingredients:
. Moong daal ( soaked in water for about 1 hr) - 1 cup
. Salt
. Green chillies(chopped) - 1/2 tbsp
. Grated coconut - 2 tbsp
. lemon juice - 1 tbsp
. Coriander leaves

Method:

Mix all the ingredients properly

Paanakam and vadapappu are ready for naivedyam..

Roasted chicken legs recipe..

2011-03-29T03:03:00.000-07:00

Ingredients:
. 4 to 5 Chicken leg pieces with skin
. 4 tablespoon Yoghurt
. 1 Lime
. 2 medium sized Onions, roughly sliced
. 2 teaspoon Ginger garlic paste
. 1 teaspoon Coriander powder
. 1 teaspoon Cumin powder
. 1/2 teaspoon Red Chili powder
. 1/2 teaspoon Turmeric powder
. 2 teaspoon Salt
. Oil for frying..

Method:
1) Place Chicken legs in a large bowl. Make small cavities in the chicken legs by using the tip of the knife.
2) Apply lime juice all over the chicken legs.
3) Add sliced ginger garlic paste,onions, coriander powder, cumin powder, turmeric powder,salt and red chili powder. Mix well rubbing them under the chicken's skin and inside the cavities.
4) Add the yogurt. Mix well to coat all the pieces evenly.
5) Heat oil in a pan. Fry each leg piece seperately till golden colour.

Yummy yummy Roasted chicken legs are ready to serve...

Gobi 65

2011-03-04T00:41:00.000-08:00

Ingredients :
. Cauliflower - 1 medium
. Thick curd(drain out execss water) - 1 cup
. Red food color - a pinch
. Garam masala - 2 tbsp
. Red chilli powder - 3 tbsp
. Lemon juice - 2 tbsp
. Gingergarlic paste- 1 tbsp
. Cornflour - 1/2 cup
. Salt - 3 tsp approximately

Method :
1. Cut the cauliflower.Add the curd in the bowl.
2. Add Ginger garlic paste, color,garam masala,chilli powder, Salt and lime juice.
3. Add gopi pieces, mix well.
4. Now add handful of cauliflower in bowl add 3 tbsp of cornflour mix well.. the whole pieces has to be nicely coated with flour.
5. Add the pieces in the oil. Fry till golden brown color.
6. Remove from the oil drain them and put it in the kitchen towel.
8. Serve hot with ketchup.

Badusha..

2011-02-22T01:05:00.000-08:00

This is the recipe which i have bookmarked from Gayathri's Cook Spot blog.It has come out very tasty.I thank Gayatri for sharing such a yummy sweet..

Check out for the recipe here.

This is on its way to

Soyachunks vegetable pulao..

2011-02-15T00:31:00.000-08:00

Ingredients:
. Rice-2 cups( boiled)
. Onion -1
. Tomato -1
. Carrot, beans and potato( chopped) - cup
. Green chilly -1
. Ginger garlic paste - Tsp
. Coriander and Mint leaves- for taste
. Chilly powder -1 tsp
. Coriander powder-3 tsp
. Turmeric powder-1/2 tsp
. Spices- cloves, cinamon, cardmom, bay leafe
. Soya Chunks/Meal maker -10 to 15.(boil this in water for 15 mins and drain it
. Ghee-2tsp
. Lemon juice - 2 tsp
. Salt as per taste

Method:
1)Heat oil in pan, add cloves, cinamon, cardmom, bay leafe onion,ginger garlic paste and green chilly. once the raw smell of ginger vanished add the tomates and fry till tomatoes become soft
2)Add chopped Carrot, beans and potato and boil for some time.Add chilly powder, turmeric powder, coriander powder, salt and soya chunks .
3)stir continously add mint leaves and coriander leaves.
4)Add boiled rice and mix well. Switch off the stove and add lemon juice and mix well.
Tasty Soyachunks veg pulao is ready to serve....

Methi Paratha..

2011-01-31T23:53:00.000-08:00

Ingredients:

. 1 cup wheat flour

. 3 finely chopped green chillies
. Chopped methi leaves(1 big bunch)
. 1 tbsp Ginger garlic paste
. Finely chopped coriander leaves
. Salt for taste

Method:

1)Mix all ingrediants and make a soft dough.

2)Divide dough into small balls and prepare like chapati.

3)Fry the paratha and apply ghee on both sides.

Serve hot with curd or any gravy.

Aloo Stuffed capsicum bajji..

2011-01-18T00:49:00.000-08:00

Ingredients:
. 1 Cup mashed potato
. 2 ps Capsicum
. 1 cup besan flour
. Salt
. Eating soda a pinch
. Oil

Method:
1) Cut capsicum into long and wide pieces.
2) Fry Mashed potato in a pan with little oil for 5 mins and add some salt.
3) Prepare loose batter with besan flour and add eating soda and salt for taste.
4) Fill capsicum(Cut pieses) with a spoonful of cooked potato and dip the stuffed capsicum in to the batter.
5) Heat oil in a pan and deep fry the Capsicum Bajji’s till they turn golden brown in color.

Hot and tasty Aloo Stuffed capsicum bajji is ready to serve...

Sweet Rice Pongal or Paravannam

2011-01-10T23:46:00.000-08:00

Wish you all a happy sankranthi..

Ingredients:
. Milk- 2cups
. Rice- 1 cup
. Water- 2.5 cups
. Jaggery- 1 cup
. Cashew nuts and raisins- 2tbsp
. Ghee- 1tbsp

Method:
1. Soak the rice abt 30 minutes and pressure cook till 3 vissles.
2. Once the pressure is released, switch on the stove, add milk and let it cook for 5mts.
3. Add jaggery to it, mix well and cook abt 3mts.
4. In a pan, add ghee and fry the nuts till golden colour and add them to the sweet, Mix well.

The Sweet rice pongal or Parvannam is ready to be served.

Sending this to the event started by Kurinji

Potato bajji..

2011-01-03T23:49:00.000-08:00

Ingredients:
. potato 2 no's
. Besan flour 1 cup
. Eating soda a pinch
. Salt
. Oil for deep frying

Method:
1) Peel off the skin of potato and cut them in to round pieces.
2) Prepare loose batter with besan flour and add eating soda and salt for taste.
3) Dip the potato slice in to the batter.
4) Heat oil in a pan and deep fry till they turn golden brown in color.

Yummy easy to prepare potato bajji is ready to serve...

Happy New year!!!

2010-12-31T23:46:00.000-08:00

Wish you all a very happy and prosperous new year..

May the dawning of this New Year, fill your heart with new hopes, open up new horizons and bring for you promises of brighter tomorrows. May you have a great New Year....

Plantain chutney( Artikaya pachadi)...

2010-12-28T03:14:00.000-08:00

Ingredients :
. Plantain (Raw Banana) : 1
. Coriander seeds : 2 tsp
. Urad Dal : 1 tsp
. Dry Red Chillies : 8
. Tamarind : small gooseberry size
. Mustard Seeds : 1/4 tsp
. Chana dal : 1/4 tsp
. A pinch of hing
. Few curry leaves
. Salt to taste
. Oil

Method :
1) Soak the tamarind in water and set aside. Coat the plantain with oil and place the plantain directly on the stove flame.
2) Roast the plantains, until they are black. When the plantains turn black, remove from the flame and allow it to cool.
3) Peel the plantain and cut into pieces. Keep them aside. Heat 2 tea spoons of oil in frying fan.
4) Add and fry the coriander seeds and urad dal to light brown color. Now add the red chillies and let them fry for another few minutes.
5) Take it out from the pan and allow it to cool. grind the roasted spices into fine powder. Then add the roasted plantains, soaked tamarind and salt to it.
6) Grind into a paste using a little water. Heat one table spoon of oil in pan for seasoning. Add the mustard seeds and chana dal and let them splutter. When the seeds stop popping, add the curry leaves and hing. Stir for another few minutes and turn off the flame. Add this popu / tadka to the chutney and mix well.

This is a bookmarked recipe from Indian cuisine blog..which came out very tasty...

This recipe is on its way to

Chapala pulusu..(Fish gravy)

2010-12-20T23:06:00.000-08:00

Ingredients:
. Fish 5 pieces
. Lemon juice - 4 tbsp
. Onions - 2 no's
. Tamato - 1 no
. Poppy seeds - 2 tbsp
. Cinnamon
. Cloves
. Ilachi
. Coconut powder - 2 tbsp
. Green chillies - 2 no's
. Masala powder - 1 tbsp
. Tamarind - 1 lemon sized
. Salt
. Red chili powder
. Turmeric
. Fenugreek seeds powder
. Seasame seeds
. Coriander leaves
. Ginger garlic paste

Method:
1) Wash Fish pieces with lemon and turmeric to avoid smell and keep it aside.
2) Make a paste of onion, tomato, ginger garlic paste( 1 spoon), poppy seeds,cinnamon, cloves, ilachi and coconut powder and keep it aside.
3) Heat oil in a pan and add green chilli, turmeric, masala powder, tamarind juice, Salt, chilli powder, turmeric and fenugreek seeds powder and cook for some time.
4) Now add the above mixture to this and cook for some more time.Now add fish pieces one by one.
5) It will take just 10 more mins to cook fish. Garnish with coriander leaves and turn of the stove.

Fish pulusu is ready to serve...

Idli with Oats...

2010-12-14T02:27:00.000-08:00

Ingredients:
. 1/2 cup Oats
. 2 cups Rice or idli ravva
. 1 cup Urad Daal (white)
. 1 1/2 tblsp Salt
. A pinch of Baking Soda
. Oil for greasing

Method:
1) Soak the daal overnight or for atleast 5 hrs hours.
2) Soak idli ravva for 2 hrs.
3) Grind the daal into a smooth paste using very little water.
4) Now remove water from the idli ravva.
5) Mix Ravva, grinded daal and oats to form a batter.
6) Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.
7) Idlis are ready to be cooked when the batter is well fermented.
8) Grease the idle holder well and fill each of them with 3/4th full of batter and on top of it sprinkle oats.
9) Steam cook idlis on medium flame for about 10 minutes or until done.
10) Remove the idlis using idli spoon.
Serve smooth Oats idli's with sambhar or chutney...

This is on its way to..

Cooking with whole foods: Oats hosted by Priya originally started by Kiran of Sumadhura .

Channa Chat...

2010-12-07T00:59:00.000-08:00

Ingredients:
. Chick peas( Channa ) - 1/2 cup
. 1 large boiled Potato
. 1 medium size Onion (chopped)
. 1 tbsp Chopped Coriander
. 1 tbsp Chopped Mint
. 1/4 tbsp Black Salt
. 1/2 tbsp Pepper Powder
. 1/2 tbsp Cumin Powder
. 1/2 tbsp Garam Masala
. 2 tbsp Tamarind juice
. Salt
. Oil
. Coriender leaves

Method:
1) Wash and pressure cook channa in water till well done.
2) Heat oil in a pan and fry mashed potato for about 10 minutes.
3) Now add boiled channa and cook for some more time.
4) Add salt, pepper powder, cumin powder, garam masala, black salt and cook for some time.
5) When done add chopped onions, coriander leaves and serve hot..

This is the easiest way to make Channa chat and tastes very delicious..

Yours,

Mutton Keema balls

2010-11-23T00:07:00.000-08:00

Ingredients:
. Keema- 1/2 kg
. Ginger garlic paste
. Salt
. Red chilli powder
. Onions
. Cinnamon
. Cloves
. Green Chillies
. 1 onion
. Garam masala

Method:
1) Grind all the ingredients and make in to paste.
2) Make small balls out of the paste.Take Pressure cooker and arrange them side by side and pressure cook until three whistle sounds.(no need to add water)
3) Open the lid and cook until all the water evaporates.

4)Take 3 tbsp of oil in the pan and fry the balls until golden colour.

5) Add garam masala to the balls and serve hot with chopped onions.

Yummy and tasty keema balls are ready to serve...

Pulihara...

2010-11-16T00:06:00.000-08:00

Ingredients:
. 2 cups boiled rice
. 1 small lemon sized tamarind(Soak it for 15 mins).
. Ground nuts
. Turmeric powder
. Urad dal - 1/2 tbsp
. Channa Dal - 1/2 tbsp
. Salt
. Hing
. Cashew nuts
. Oil
. Red chilli's 2 no's
. Green Chilli's 2 no's
. Curry leaves

Method:
1) Boil Rice and keep it aside.
2) Heat oil in a pan and add turmeric powder,Channa dal, Urad dal, and Hing fry for some time.
3) Now add curry leaves, Green chilli's(chopped vertically),Red chilli's, Cashew nuts and fried ground nuts and fry for some time.
4) Now add tamarind paste to it and when it cooks and leaves oil, add salt and remove from heat..
5) Switch off the stove and add this mixture to rice.

Mouth watering Pulihara is ready...

Gutti Vankaya Kura..

2010-11-09T00:49:00.000-08:00

Ingredients:
. 6 small Bringals
. 2 Dried red chillies
. salt
. 1 Chopped onion(Big sized)
. Coriander powder - 1tbsp
. Ginger garlic paste - 1 tbsp
. Cloves and cinnamon
. Turmeric powder - 1/4 tbsp
. Grount nuts - 1/4 cup
. Sesme seeds - 1 tbsp
. Tamarind
. Coriander leaves

Method:
1) Graind all the ingredients exept brigal and make in to paste.
2) Take brinjals and slit in to + shape and stuff the above paste in to the bringal.
3) Take pressure cooker and heat oil.Now add brinjals and remaining paste to it and wait until two whistles, then switch off the stove.
4) Garnish with coriander leaves.

Gutti vankaya kura is ready to serve...

Happy Diwali to everyone!!!

2010-11-05T08:26:00.000-07:00

May the divine light of diwali

spread into your Life
peace, prosperity, happiness
and good health.

Sanna kaara...

2010-10-26T01:09:00.000-07:00

Ingredients:
. Besan flour - 1 cup
. Dalda - 2 tbsp
. Jeera - 1/2 tbsp
. Rice Flour - 2 tbsp
. salt

Method:
1) Mix all the ingredients with enough water to make a dough.
2) Heat oil in a deep pan.
3) Take some dough and keep it in a muruku press.
4) Once the oil is hot slowly squeeze out muruku using muruku press.
5) Fry till it turn light brown colour.
Sending this to Diwali sweets and snacks by Lavi

Panasa Tonalu

2010-10-11T23:35:00.000-07:00

Ingredients:
. Plain flour or maida-4 cups
. Sugar-2 cups
. Oil for deep fry
. Cardamom powder-a pinch

Method:
1.Prepare the sugar syrup by boiling 1 cup of water with 1 cup of sugar.Boil it in medium flame for about half an hour stirring every five minutes.Finally add some caedomom powder to the syrup.
2. Mix the flour in a bowl and make a tough dough. Keep it aside for 20-30 minutes.
3. Divide the dough into lemon sized balls.
4. Roll the balls using the rolling pin.
5. Now make slits vertically leaving the edges untouched.Hold the edges and lift it pressing the edges.
6. Heat the oil in a frying pan and fry them until they turn brown in colour.
7. Dip the deep fried panasa thonalu into the syrup and take them out.
8. Let them dry and store them in an air tight container.

Yummy delicious panasa tonalu are ready to serve...
Sending this to Diwali sweets and snacks by Lavi

Double ka meeta and Awards time..

2010-10-05T02:36:00.000-07:00

Ingredients:
. one Loaf of Bread
. Milk 1 litre
. Sugar 1 cup
. water 2 cups
. Pure ghee 250gms
. Chopped & roasted cashew nuts 100gms
. Cardomom powdered 1 tbsp

Method:
1) Cut each bread slice into two triangular pieces removing its edges. Fry them in Ghee till golden brown.
2) Make sugar cyrup with one cup of sugar and 2 cups of water boiling for about halfan hour in middle flame.
3) Boil milk until it is thickened.
4) Now dip the fried bread pieces in boiled milk first and then in the sugar syrup.

Refrigerate and serve as dessert....

Award Time

I am so happy and exited to receive this Sunshine award from Akila of Learing To Cook.
Thanks Akila for giving me such a wonderful award. According to the rule,to encourage other fellow bloggers i am passing this award to these 15 other deserving blogs.

. Sandhya of Sandhya's Kitchen
. Pratima of Prats corner
. Nitu of NITHU'S KITCHEN

. Jay of Tasty Appetite

. Uma of Uma's Culinary World

. Pushpa of Taste as you Cook

. Shanti of Shanthi Krishnakumar's cook book

. Nirmala of Nirmala's Cooking Corner

. Swathi of Zesty South Indian Kitchen

. Hari Chandana of Indian Cuisine

. Satya of Super Yummy Recipes

. Priya of Priya's Easy N Tasty Recipes

. Padhu of Welcome to padhuskitchen

. Dr.Sameena Prathap of My Culinary Creations
. Mahima of Mahimaa's kitchen

Aloo Rice

2010-09-28T01:25:00.000-07:00

Ingredients:
. 1 cup chopped potato
. 2 cups boiled rice
. 2 tbsp dalda
. 1 tbsp ginger garlic paste
. 2 tbsp Coriander powder
. 1 tbsp Green chilli paste
. Curry leaves ( 1/2 bunch)
. Lemon guice- 3 tbsp
. Salt to taste

Method:
1) Heat dalda in a pan.Fry potatos until they are cooked.
2) Add Green chilli paste, salt and coriander powder and fry for some time.
3) Now add chopped curry leaves and immediately add boiled rice and fry for some time.
4) Now switch off the stove, add lemon juice and mix well.

Spicy Aloo Rice is ready to serve...

Chola Batura...

2010-09-21T04:29:00.000-07:00

Ingredients for Chick Peas (Chola):

. 1 boil canned Chick Peas or u can soak chick peas in water overnight.

. Salt to taste

. 1 Tea bag

. 1/2 tbsp Zeera

. 2 big Onions

. Ginger garlic paste

. 1 tbsp Garam Masala

. 2 tbsp Tomato Puree

. 1/4 tbsp each turmeric, red chilli powder, Dhaniya powder

Method for chick peas:

1) If u are using chick peas soaked in water overnight, then next day pressure cook chick peas adding salt to taste and 1 tea bag. This will change the color of chola to black. Pressure cook it for 30 minutes till they are soft and tender.

2) In a pan, add 2 tsp of cooking oil, add Zeera. Then add 1 finely grated onion, fry till golden brown. Then add ginger garlic paste keep frying till the paste starts leaving oil. Add turmeric powder, red chilli powder, garam masala powder. add tomato puree to the paste.

3) When the paste is done add the chick peas and add some water to it to get some gravy. Let cook for few minutes.

Ingredients for Batura :

. 1 cup Plain Flour

. 1/4 cup wheat flour

. Salt to taste

. 2 tbsp Oil

. 3 tbsp yoghurt

Method for Naan:

1) Mix plain flour, wheat flour, salt & oil. Mix everything and make smooth dough adding yoghurt and little water to it. Keep it aside for 2 hrs.

2) Heat the oil in a pan. Now roll big size

of batura(Naan) with the dough and fry them in hot oil. Serve hot Naan with hot chick peas.

My First Blog Anniversary!!!

2010-09-18T04:39:00.001-07:00

It has been exactly one year since I wrote my first blog post and shared the first recipe with you. I can hardly believe that my beloved blog is now one year old! It’s been such an amazing year and I got to know so many great people and beauty bloggers, who I consider to be friends.

I’m really grateful to all of you who visit my blog, read and comment. It really means a lot to me and it’s very appreciated! This blog wouldn’t be the same without you and I hope you’ll continue to visit as usual..

undrallu..

2010-09-10T23:51:00.000-07:00

Wish you all happy vinayaka chaviti....
This eco friendly ganapati is prepared by me with clay..

I am going to share undrallu on this occasion because these are the one lord ganesha likes to eat a lot...

Ingredients:
. 1/2 cup urad dal
. 1 cup Rice flour(Soak rice for about 3 hrs and then dry the Rice. Grind it)
. 3 cups water
. Salt to taste

Method:
1) Add urad daal,Rice flour to water and pressure cook.Switch off the stove after 3 whistles.
2) After that make them in to small bolls as shown in figure.
3) Now take them and once again pressure cook like idli.

Ganesha's Undrallu are ready for puja.........

Platain parota...

2010-09-07T04:44:00.000-07:00

Ingredients:
. Make dough with 1 Cup Maida(All Purpose Flour) and 1 Cup Wheat

For Stuffing:
. 2 boiled plantains
. 1 small finely chopped Onion (optional)
. Coriander leaves finely chopped
. Small piece of Ginger (very finely chopped or grated)
. 1 or 2 green Chilies (finely chopped)
. Salt and Garam masala as per taste
. Butter

Preparation:

1) Cook the plantains, remove the skin and mash. Add finely chopped onions,coriander leaves, green chillies,ginger-garlic paste and salt to plantains and mix well.
2) Take small ball of dough, spread it like a puri with hand, take a small ball of plantain stuffing, keep it on the puri and close the puri over stuffing and slightly roll it.
3)Fry paratha on tava, apply oil on both sides. Serve hot.

Jeera Rice!!!

2010-09-02T04:50:00.000-07:00

Ingredients:
. Rice - 1 cup (cooked)
. Salt
. Curry leaves
. coriander leaves
. Ghee
. Jeera - 2 spoons( of which 1 spoon crushed)

Method:
1) Heat ghee in the pan.Add jeera, curry leaves, coriander leaves.
2) Fry for some time and add cooked rice.
3) Add Salt for taste.

Jeera Rice is ready to eat!!!!!!

Boondhi

2010-08-17T22:44:00.000-07:00

Ingredients:
. 1 Cup Besan Flour
. Salt
. Red Chilli powder
. Curry leaves
. 1/2 cup Ground nuts(Fried)

Method:
1) Mix suffiecient water to the besan flour( should be like a dosa batter).
2) Heat oil in the bottomed pan.
3) Take a stainer with holes which we use at home.
4) Place the stainer just above the pan.
5) Using this Stainer,pour batter top of it and the batter starts going thorugh this holes.
6) Deep fry in the oil till it turns golden colour and remove it from Oil.
7) Heat 1 tbsp of oil in a pan,add curry leaves and Ground nuts and fry for a minute.
8) Add these along with salt and chilly powder to the boondhis and mix well.

Note: If the batter is loose then the boondhi will be small and if it is thick boondhi will not have round shape, so the preparation of batter should be correct.

Evening snack is ready to eat...

Egg Rice....

2010-08-10T01:39:00.000-07:00

Ingredients:
. 3 eggs
. 1 cup cooked rice
. Beans chopped
. Carrot chopped
. Green chillie paste - 1 tbsp
. Coriander leaves( Chopped)
. Mint leaves( Chopped)
. Pepper powder1 tbsp
. Ginger garlic paste - 1 tbsp
. Cumin seeds
. Jeera
. Salt
. Oil

Method:
1) Heat oil in a pan and add cumin and jeera seeds. When they splutter add chopped ginger garlic paste,chilli paste, Mint leaves( chopped), Beans and carrot.
2) Fry for some time and beat eggs.
3) Cook for another 2 mins and add pepper powder and then add boiled rice to it..
4) Mix it all up well so that the rice is evenly coated with the gravy and cook for another three to four minutes.
5) Remove from flame, garnish with coriander and serve.

Weekend Blossom...
Here is beautiful flower pot from my balcony....

Onion pakodi

2010-08-06T02:47:00.000-07:00

Ingredients:
• 6 Onions
• 1 tsp Chilli powder
• 2 Cups besan
• 1/2 spoon ginger garlic paste
• 1/2 tbsp coriander seeds
• A pinch baking soda
• Salt to taste
• Oil for frying

Method:
1)Thinly slice the onions.
2)Add the chilli powder, besan, ginger garlic paste,coriander seeds.
3)Mix well to make batter. Avoid using excess water.
4)Take a small portion of the mix at a time and drop it in hot oil.
5)Fry till golden brown.

Serve with chutney or ketchup.

Chicken 65!!!

2010-07-30T01:44:00.000-07:00

Ingredients:
. green chilli - 4 no's(Chopped)
. coriander leaves
. 1 egg
. chilli powder - 2 tbsp
. curry leaves
. cumin powder - 1 tbsp
. ginger garlic paste - 1 tbsp
. ajanomote- pinch
. red color - pinch
. chilli garlic paste- 1 tbsp
. corn floor - 2 tbsp
. choped ginger
. choped garlic
. Pepper powder - 1 tbsp

Method:
1) Add salt,ajanomot,ginger garlic paste,1/2 spoon pepper,2tbsp corn floor,1 egg to chicken and deep fry in oil.

2) Put oil in a pan and add cumin seeds,chopped ginger, garlic,chopped chillies,curry leaves,ginger garlic paste,pepper powder,cumin powder,chilli powder,sauce, chilli garlic paste,ajnomoto and red colour and fry for some time.

3) Just before adding chicken add water and drop chicken in to this mixture toss chicken little bit.

Spicy Chicken 65 is ready to eat!!!!!!!!!

Muruku

2010-07-20T23:34:00.000-07:00

Ingredients:
. Rice Flour - 1 cup
. Besan flour - 1/4 cup
. Dalda - 2 tbsp
. Jeera - 1/2 tbsp
. sesame seeds-1 tbsp
. salt

Method:
1) Mix all the ingredients with enough water to make a dough.
2) Heat oil in a deep pan.
3) Take some dough and keep it in a muruku press.
4) Once the oil is hot slowly squeeze out muruku using muruku press.
5) Fry till it turn light brown colour.

Have this tasty muruku with tea..

This recipe is on its way to EFM Theme - Sweets and Savory for Diwali Series

Butter Chicken Masala

2010-07-14T02:00:00.000-07:00

Ingredients
. 1kg Boneless Chicken.
. 1 cup Yogurt.
. 1 Big Onion(Sliced).
. 1 1/2 tsp Ginger garlic paste.
. 1 tsp Green Chili paste.
. 1 tsp Coriander powder.
. 2 tbsp Green coriander leaves.
. 3 tbsp Butter
. 2 tbsp Tomato puree.
. 4 Tomatoes (Finely chopped)
. 2 tsp Red chili powder.
. 1 tsp Turmeric Powder.
. 2 tsp Garam Masala.
. 2 tsp Butter Chicken Masala or ordinary chicken masala.
. Salt. (As per taste).
. A pinch colour

Method:
1. Chop chicken in medium pieces.
2. Add yogurt, ginger garlic paste, 1 tbsp tomato puree, green chili paste, red chili powder, turmeric powder, garam masala, coriander powder, Tandoori or Butter Chicken masala and salt to the chopped chicken pieces. Mix it thoroughly.
3. Marinate the chicken for 3-4hrs.
4. Heat the butter. (on a low flame)
5. Add onions and fry them till they turn golden brown.
6. Add all the tomatoes and the remaining 1 tbsp tomato puree. Mix it well.
7. On a medium flame keeping stirring the mixture and bring it to boil.
8. Add the marinated chicken. Mix it well. (Keep stirring constantly for 5 mins on a medium flame)
9. Bring the chicken to boil.
10. Cover the pan with a lid and allow the chicken to cook for 15mins or more if required. (on a medium flame)
11. Once the chicken is nicely cooked turn off the gas. Keep the pan covered for another 10mins and allow the gravy to settle.
12. Garnish it with coriander leaves and butter and serve hot.

Aloo methi curry..

2010-07-05T23:51:00.000-07:00

Ingredients:
. 250gm Methi (fenugreek)
. 2-cup boiled Aloo (potatoes)
. 1-cup chopped onion
. 2-tbsp chilli powder
. 1-tbsp turmeric powder
. 1-tbsp coriander powder
. 1-tbsp cumin seeds
. 2-tbsp oil
. Salt to taste
. Coriander leaves

Method:
1) Heat the oil in low flame and add cumin seeds.
2) Then add chopped onion and cook until golden brown.
3) Add boiled chopped methi and fry for some time, then add boiled potatoes(chopped) in it.
4) Add salt, red chilli powder, coriander powder and fry for some time.
5) Garnish with coriander leaves.

Aloo methi curry goes good with chapati..

Ravva Kesari...

2010-06-24T01:42:00.000-07:00

Ingredients:

. Suji Ravva - 1 cup

. Suger - 2 cups

. Water - 3 cups

. Ghee -2 tbsp

. Cardamom powder- 1 tbsp

. Roasted cashew nuts
. A Pinch orange colour

Method:

1) Heat a pan and add ghee.Fry ravva for about 10 mins in sim flame.

2) Boil water and add sugar to it.Now add roasted ravva to boiling water and boil it for another 10 mins until it becomes thick.Add a pinch of orange colour.

3) Pour some ghee while it is boiling.Mix cardamom powder and roasted cashew nuts to it and take the sweet in a serving bowl.

Hot hot ravva kesari is ready to serve........

Namak peda

2010-06-17T03:53:00.000-07:00

Ingredients:
. Maida or All Purpose Flour - 2 cups
. Salt - 1/2tbsp
. Jeera- 1 tbsp
. Vanaspati or Dalda - 1/2cup
. Water as needed
. Oil to deep fry

Method:
1) Take a bowl add Maida or All Purpose Flour ,salt ,Jeera, Heat Dalda/vanaspati then add to the flour. mix well.
2) Now add water slowly make a liitle hard dough.
3) Heat Oil for deep frying.
4) On a flat surface make a roti or puri (size of the puri or roti should Little big than usual).
5) Now take a knife cut the puri in the shape of diamonds as shown in figure.
6) Now take pedas and deep fry on a normal heat.
7) As they are golden brown take out from oil and place on a tissue paper so that excess oil will be out. store them in air tight containers and can be stored for 2-3 weeks.

Crisp Namak Ped is ready to serve.

Onion Ravva Dosa...

2010-06-11T05:44:00.000-07:00

My favorite dosa...

Planning to do this from years now...but little bit afraid of making this dosa. Because i thought i would spoil it and could not make this like the one which we eat in restaurants.
Now after thinking so much i gave a try and it came out very well..infact the one like in restaurant..Yummy,crispy and tasty...
And we can't just stop eating one dosa...because it is so thin and tasty...Just few minutes back i have made this and had 2 full dosas. With that energy i am posting it for all of you..Hope you too like this and enjoy like me..

Ingredients:

. Rice flour - 1 cup
. All purpose floor - 1/2 cup
. Suji ravva - 1 cup
. Jeera - 2 tbsp
. Curry leaves
. Onions -1 (chopped)
. Ginger garlic paste- 1/2 tbsp
. Salt to taste
. Oil for frying

Method:

1) Mix all the ingredients with sufficient water.
2) The batter should be as thin as butter milk.
3) Heat the pan and spread onions on the pan.
4) Now sprinkle the loose batter on the pan as it is very thin.
5) Drizzle oil everywhere on the pan and when dosa becomes golden colour turn it to other side and take it on a plate.

You can have this with groundnut chutney

Hot and cripsy Onion dosa is ready to eat...

mokkajonna vadalu( Corn vada)

2010-06-03T06:41:00.000-07:00

Ingredients:
. Corn- 1 cup
. Rice flour- 2 tbsp
. Onions -2 no's( chopped)
. Green chillies- 4 no's
. Ginger garlic paste- 1 tbsp
. Salt to taste
. Chopped coriander leaves
. Curry leaves

Method:

1) Make paste of corns.
2) Mix all the ingredients to the paste of corn
3) Make small balls and press it to make vadas.
4) Deep fry those vadas in oil.

Hot hot mokkajonna vadalu are ready to eat!!!!!!!!!!!!