Swapna's Cook Book

Gobi Paratha - Cauliflower Paratha

2011-01-29T10:10:00.000-08:00

Paratha is one of my favorite bread item. Yesterday I prepared Gobi Paratha and served with Aloo masala and Putnala podi. It was awesome dinner. It usually takes little longer time to prepare compare to chapathi preparation. But it really worth preparing it. Because it taste yummy and very delicious recipe. Gobi paratha also called cauliflower paratha.

All we need: A non stick pan, spatulla, a skillet, mixing bowl.

Ingredients to prepare the dough:

Atta or chapathi flour- 2 cups

Maida or All purpose flour- 1 cup

Salt- to taste

Oil- 1tbsp

Water- 1/2 cup or as rquired to prepare dough.

Ingredients to prepare stuffing:

Gobi or cauliflower- 1 small

Green chilli- 1 no

Salt- to taste

Chilli powder- 1/2 tsp

Coriander powder- 1tsp

Oil- 1tsp

Coriander leaves- 1tbsp chopped.

Onions- 1 medium

Ginger paste- 1tbsp

Kasturi methi leaves- 1tbsp (optional)

Preparaions:

1. In a mixing bowl ,add atta, maida, salt, oil and mix all dry ingredients, add water little by little and make soft dough by kneeding very well. Cover with a lid or wet napkin and rest it about 30mts on warm place.

2. Wash the gobi and grate it well or you can chop it small if you don't like mushy gobi masala.

3. Chop onions, green chilli and keep aside.

Method:

1. Heat oil in a non stick pan, add jeera, green chillies, onion and fry till onions are soft and translucent.

2. Add ginger paste, grated gobi, turmeric powder, mix well, cook about 4 to 5mts by stirring ocassionally.

3. Add salt, chilli powder, coriander powder, crushed kasturi methi leaves, mix well and check the seasoning.

4. Once masala is done, let it cool to room tempurature.

5. Now make small dough balls as well make equal sized gobi masala balls for stuffing.

6. Sprinkle some flour and make small round chapathi, place the stuffing ball at center and close all the sides and make a small dumpling and again roll into big sized thick paratha.

7. Like wise prepare all parathas meanwhile heat the skillet.

8. Place the prepared paratha on skillet and fry on both sides till it cooks well on both sides by adding oil or applying butter.

9. Prepare all the parathas and serve with curd, some gravy dishes or as it is.

The tasty Gobi paratha is ready to be served.

Note:

1. You already added some salt during the dough preparation so don't add lot of salt during stuffing preparation. Just keep this in mind.

2. Stuffing contains all masalas, so you can serve as it is or with curd and pickle.

3. Try to make paratha's without the stuffing comes out. you may not get on first time but with the time you will roll them well and get good parathas.

Do post your comments on this wonderful recipe. Thanks for watching. Bye.

Aloo Masala - Microwave Version

2011-01-29T10:00:00.000-08:00

Aloo Masala is a easy recipe which is prepred in no time also it is wonderful Microwave recipe. The same method can be followed to prepare regular way(on stove). I started posting Bachelor's recipes and Microwave recipes. This one comes under both categories. I love to prepare this dish on weekends which reduce my efforts also taste wonderful as like we prepare it regular way. It goes well with Chapathi and rice as main dish. Actually this time I served with Gobi paratha and it was awesome combination. You can add or exclude the ingredients as per your taste.

All we need: A microwave safe bowl and covering lid, a spoon, mixing bowl.

Ingredients:

Potatoes- 4 medium

Tomato- 1 small

Onions- 1 medium

Green chillies- 2 no

Red or green capsicum- 1 medium

Oil- 1tbsp

Mustard seeds- 1tsp

Jeera- 1 tsp

Turmeric powder- pinch

Urad dal- 1tsp

Channa dal- tsp

Ginger and garlic paste- 1tsp

Salt- to taste

Chilli powder- 1/2 tsp

Coriander powder- 1 tsp

Besan flour- 2tbsp

Coriander leaves- to garnish

Lemon juice- 1 tsp (optional)

Kasturi methi leaves- 2tbsp

Preprations:

1. Wash and chop the potatoes, tomato, onion, green chillies into slices.

2. Wash and chop the capsicum into long and thin slices.

3. Wash and chop the coriander leaves.

Method:

1. Heat oil about 30 sec in a microwave safe bowl.

2. Add mustard seeds, jeera, turmeric, urad dal and channa dal and microwave about 1mt.

3. After 1mt, mix everything well, add chopped onion, green chilli slices, ginger paste, mix well and microwave about 2mts.

4. Add chopped tomato, capsicum, slices and microwave about 1 mt.

5. Add sliced potatoes and mix well and microwave about 4mts.

6. Add chilli powder, salt, coriander powder, besan flour, crushed kasturi methi leaves, add some water(2tbsp) and mix everything well.

7. Cover with lid and microwave about 6 to 7mts. Let it remain about 2mts after its done.

8. After that open the lid, mix well and check the salt add if required and sprinkle lemon juice and serve hot by garnishing with chopped coriander leaves.

That's all . The tasty and simple Microwave vesrion Aloo Masala is done.

Tip: you can also add green pease, paneer etc.

Hope everyone like it and try it at home especially on weekends.

Do let me know your comments on it. Thanks and bye.

Palak Paneer - Spinach with Paneer

2011-01-29T09:36:00.000-08:00

Palak Paneer is a North Indian dish. But nowadays it is widely prepared all over India. Usually everyone think it is such a difficult recipe and try to eat in restaurents only. But it is not difficult at all infact such a simple recipe also healthy. It goes well with Rice, chapathi and naan as well.

Sometimes we buy Spinach in bulk and we donno what to prepare with it. It may spoil in 4 to 5 days if we don't use it. So this recipe is perfect one to prepare. Very greenish and taste yummy.

Tip: A wonderful tip to get greenish Palak paneer is not to cover with lid during the entire preparation of this dish.

All we need: A pan, a spatulla, blender, strainer, mixing bowl, a spoon.

Ingredients:

Spinach- 2 cups

Paneer- 1 cup cubed

Green chillies- 2 no

Ginger- 1 tbsp chopped

Salt- to taste

Oil- 1tbsp

Cinnamon stick- 1 inch slice

Tomatoes- 2 medium

Onion- 1big

Jeera-1tsp

Cloves- 5 no

Coriander powder- 1tsp

Chilli powder- 1tsp

Whipping Cream- 1tbsp

Coriander leaves- 1tbsp chopped

Kasturi methi leaves- 2tbsp

Preparations:

1. Boil 4 cups of water and add well washed spinach to it. Let cook for 3mts and turn off the stove. Remember that you should not cover with lid. Once it is cooled, strain all the water and keep aside.

2. Wash and chop the tomatoes, onion and cube the paneer and keep aside.

Method:

1. Add the cooled and boiled spinach to blender, add ginger, green chillies, salt and blend as a fine paste with or without adding water.

2. Heat oil in non stick pan, add jeera, chopped onion, and fry till onions are translucent.

3. Add chopped tomatoes, salt, mix well and cook till tomatoes are soft and mushy.

4. Now add ground spinach paste and cook for 3mts.

5. Add coriander powder, chilli powder, salt, water if required and mix well.

6. Add cubed paneer to it, also add crushed kasturi methi leaves, mix gravy well and cook abt 3mts.

7. Check the seasoning, turn off the stove.

8. Take it into serving bowl, garnish with cream and coriander leaves.

Cream adds wonderful taste to the dish.

That's all. The delicious and greenish Palak Paneer is ready to be served.

Hope everyone try this recipe at home and let me know your suggestions or comments on it.

Thanks and bye.

Gutti Dondakaya - Masala Tindora

2011-01-29T09:22:00.000-08:00

Gutti Dondakaya or Masala Tindora is such a wonderful recipe. Traditionally we prepare Gutti Vankaya(Brinjal) recipe. So this is little variation to that. Here Tindora is used instead of Brinjal. Also little modification in using the masala items. This goes well with the Rice, Chapathi as a main dish.

All we need: A non stick pan, spatulla, Blender, Frying pan, spoon, mixing bowl, strainer.

Ingredients:

Tindora- 1 cup

Oil- 2tsp+ for frying tindoras

Coriander seeds- 1tbsp

Ground nuts- 2tbsp

Til nuts-2 tbsp

Grated coconut- 2tbsp

Onion-1 medium

Green chillies-2 no

Cahew nuts and Badam- 6 to 8 no each

Jeera- 1tsp

Salt- to taste

Water- as needed to grind masala paste

Garlic pods-5 no

Red chillies- 4 to 5 no

Coriander leaves- for garnishing

Tamarind- little (optional)

Turmeric- pinch

Preparations:

1. Dry roast the ground nuts, til nuts, coconut powder, coriander seeds, cashew, badam, jeera and red chillies, tamarind and cool them. Add them to blender, add salt, turmeric powder, some water and blend as coarsed paste. Keep aside.

2. Wash Tindora well and make 4 slits as shown in picture but it should be hold as it is . Slit is made to fill with masala paste.

3. Wash and chop the onion, green chillies and keep aside.

Method:

1. Heat oil for frying in a frying pan and add slitted tindoras and fry till they are soft but they should remain their texture. Cool them aside.

2. Heat oil in a pan, add jeera, hing when they splutter add onion and green chilli slices and fry till the onions are translucent.

3. Meanwhile take fried tindora, fill with masala paste and fill all tindora's and keep aside in a bowl.

4. Now add filled tindoras to the pan, add masala paste if it remains extra, add some water, close the lid and cook for 5mts but ocassionally you should stir the masala otherwise it will stick to the bottom may burn as well.

5. Once everthing is cooked properly, turn off the stove and garnish with coriander leaves.

That's all. The yummy Gutti Dondakaya is ready to be served.

Hope you will try this recipe. Thanks for watching it.

C u soon with a good recipe. Bye.

Chilli Paneer

2011-01-29T09:14:00.000-08:00

Everyone love any recipe that contains Paneer. This Chilli Paneer can be prepared in many different ways. I just followed a simple recipe method as per my taste. This can be prepared without adding much masala powders.

Lets get started with the recipe...

All you need: A non stick pan, A spatulla.

Ingredients:

Paneer- 1 cup cubes

Red, yellow, orange or green capsicum- 6 no

Salt- to taste

Chilli powder- 1 tsp

Turmeric- 1/8 tsp

Oil- 2 tsp

Hing- pinch

Coriander powder- 1tsp

Garam masla powder- 1/2 tsp (optional)

Jeera- 1/2 tsp

Coriander leaves- to garnish

Ginger- 1tsp chopped (optional)

Preparations:

1. Wash and chop the capsicum into long and thin slices.

Method:

1. Heat oil in a non stick pan, add jeera, hing, turmeric and ginger slices and fry a minute.

2. Add sliced capsicum slices and fry 2 mts.

3. Add salt, chilli powder, coriander powder, garam masala powder, mix well.

4. Add cubed paneer slices, mix well. Cover with lid and cook for 2mts.

5. Check the seasoning and turn off the stove.

Finally garnish with coriander leaves and serve as side dish to rice or chapathi.

This complete dish can be prepared in just 10mts. It is super delicious recipe.

Let me know your comments on this recipe. Bye.

Tomato, Spinach and Capsicum Dal - Mixed Veg Dal

2011-01-29T09:10:00.000-08:00

This is a very colourful and flavorful Dal recipe. Its little variation to Tomato Dal recipe. I just wanted to have very healthy and tasty recipe so I tried adding Spinach, Red capsicum and Tomato in single dal recipe. Finally the recipe is super hit. Its very easy to prepare.

I have prepared this recipe in Indian Cooker. You can also prepare in Electric rice cooker or any vessel.

All you need: Indian Rice cooker and spoon.

Ingredients:

Mustard seeds- 1tsp

Jeera- 1/2 tsp

Urad dal- 1tsp

Channa dal- 2tsp

Red chillies- 2 no

Curry leaves- 8 no

Oil- 2tsp

Hing- Pinch

Turmeric powder- pinch

Onion- 1 medium

Green chillies- 2 no

Tomatoes- 2 no

Red Capsicum- 1 medium

Spinach- 1 cup chopped

Tour dal- 1 cup

Salt- to taste

Chilli powder- 1 tsp

Coriander powder- 1tsp

Ginger, garlic paste- 1tbsp

Corinader leaves- 2tbsp chopped

Preparations:

1. Wash and soak the tour dal about 30mts.

2. Wash and chop the spinach, tomatoes, capsicum, onion, green chillies and keep aside

Method:

1. Heat oil in Indian pressure cooker, add mustard seeds when they splutter add jeera, hing, curry leaves and turmeric powder.
2. Add urad dal, channa dal, green chilly, red chillies, ginger,garlic paste and chopped onions and fry till the onions are translucent.

3. Add chopped tomatoes and red capsicum slices and mix well.

4. Add chopped spinach, coriander powder, salt, sugar(1tsp-optional), chilli powder, coriander powder, mix well and cook till vegetables are soft.

5. Add washed and soaked tour dal to the masala and mix well. Add 3 cups of water, mix well and cover the lid, cook till 3 vissels and turn off the stove.

6. After the pressure goes, open the lid, check the seasoning, add if necessary and finally garnish with coriander leaves.

That's all. The yummy Mixed Veg Dal is ready. Its very healthy recipe. Goes well with chapathi, naan, poori and rice. Hope you all love this recipe.

Thanks for watching it. Bye.

Paneer Burji

2011-01-29T09:05:00.000-08:00

Paneer Burji is simple and such a easy recipe also tastes yummy. You can serve this with Chapathi, Naan or Rice. This can be prepared in same way as you prepare Egg Burji which is well known. Here I did little modifications to the Egg burji recipe and prepared this.

Now lets get started with the recipe...

All you need: A Non stick pan, spatulla

Ingredients:

Paneer-1 cup grated

Tomato- 1 medium

Onions- 1 Big

Green chillies- 1 no

Chilli powder- 1/2 tsp

Coriander Powder- 1/2 tsp

Garam masala- 1/2 tsp

Tumeric- pinch

Red or green capsicum- 1/2 medium

Salt- to taste

Coriander leaves- 1tbsp chopped

Jeera- 1/2 tsp

Oil- 2 tsp

Ginger nd garlic paste- 1/2 tsp

Preparations:

1. Wash and chop the tomato, capsicum, onion, green chilly etc.

2. Grate the paneer or you can chop into small chunks if you don't like mushy paneer.

Method:

1. Heat oil in non stick pan, add jeera when they splutter, add ginger and garlic paste, turmeric and fry a minute.

2. Add chopped onions, green chilly and fry till the onions are translucent.

3. Add chopped capsicum and tomatoes, stir well and cook till they become little soft.

4. Add chilli powder, salt, garam masala, coriander powder and mix well.

5. Now add grated paneer, mix well and cover with lid and cook for 2mts.

6. Finally turn off the stove, add chopped coriander leaves and serve hot.

This can be prepared in no time. If you like, you can add whole garam masala like cloves, cinnamon stick and Ilachi, also if you add whole garam masala then you can skip adding garam masala powder. Its completely upto you.

I hope you try this recipe. Thanks for watching it.

C u soon with a healthy recipe. Bye.

Instant Dhokla

2010-12-10T20:49:00.001-08:00

Instant Dhokla is a very simple dish and can be prepared in no time. You don't need to buy any store baught instant dhokla powder. You just need to have Besan flour. Besan flour is a basic ingredient which will be always available at your pantry. So when you bored of preparing time taking recipes, this is the perfect one to prepare since it hardly takes 8 to 10mts of time. Also it does not need any kind of grinding or fermentation process. So let's have a look at the recipe now....

Ingredients:

Besan flour- 1 cup

Water- 1/2 cup or as required

Salt- 1/2 tsp

Oil- for greasing+ for tempering ( 1tbsp)

Yellow colour or Turmeric powder- 1/2tsp

Grated coconut- 1tbsp

Red chillies- 3 no

Coriander leaves- 1tbsp chopped

Curry leaves- 1 spring

Cooking soda- 1/2 tsp

All you need: A microwave safe bowl and lid, mixing bowl and spatulla, non stick pan.

Preparation time: 10 mts

Serves- 3 people.

Method:

1. Take besan flour in mixing bowl, add salt, yellow colour or turmeric, cooking soda and mix well.

2. Now add water little by little, keep stirring as well to avoid lumps. The batter should have pouring consistency (without any lumps).

3. Grease the microwave safe bowl by adding 1tsp of oil and spread all over.

4. Now pour the besan flour mix, spread well, cover with microwavable lid and mirowave it for 4mts and give 3mts standing time.

5. Meanwhile, heat 1tsp of oil in a non stick pan, add mustard seeds, jeera, curry leaves, red chillies and fry a minute. And cool it to room temperature.

6. After 3mts of standing time, remove the prepared dhokla cake from microwave and take into a separate plate. Cut into desired shapes (square or diamond shapes).

7. Now add tempering on dhokla slices, Toss it properly and let the tempering to coat all the dhokla slices well.

8. Garnish with grated coconut and chopped coriander leaves.

That's all. The yummy Instant Dhokla is ready to be served. It tastes good when you serve hot.

Tip:

The time may vary from one to other microwave. So after 3 0r 4mts, Just open the lid and dip in a fork in the dhokla cake and remove soon, so if fork comes out neatly without sticking its when you stop micowaving it and give 2mts standing time.

Thanks for watching my recipe. Hope you all enjoy this with your family members. Bye.

Sabudana and Vermicelly Kheer- My Blog's 1st Anniversary Celebrations

2010-12-10T17:19:00.000-08:00

I am very glad to announce that my blog completed 1 successful year by today. I am very happy about that. I felt very much excited when I started blogging last year. I have posted 125 recipes by today. Feeling great about that. Yet to post many heallthy and super delicious recipes. Thanks one and all for watching my blog and thanks for your support. I promise that I will post good recipes in future. I should thank my hubby 'Pavan' for supporting me and encouraging me to start posting the recipes.

So I am celebrating my blog's first Anniversary with Sabudana and vermicelly kheer. This is a yummy sweet and can be prepared in no time.

Ingredients:
1. Sabudana- 1/2 cup

2. Vermicelly or semiya- 1/2 cup

3. Milk- 3 cups

4. Sugar- 1 cup

5. Ilachi powder- 1 tsp

6. Ghee- 2 tbsp

7. Cashew nuts- 2 tbsp broken

All you need- A heavy bottomed vessel, a steel spatulla, a non stick pan.

Preparation time: 20mts

Serves- 4 people

Preparations:

1. Roast vermicelly by adding 2 drops of ghee till it starts changing its colour. Take into a separate bowl and cool it.

2. Wash and soak the sabudana about 2 to 4 hrs in water.

3. Roast broken cashew nuts and keep aside.

Method:

1. In a heavy bottomed vessel, boil the milk by adding ilachi powder.

2. When the milk is boiling, add sugar, stir with spatulla and let it melt well. Stir ocassionally.

3. Add roasted vermicelly and drained and soaked sabudana, add ghee. Mix well.

4. Let it cook for 6 to 8mts or till the vermicelly is tender.

5. Add fried broken cashew nuts and turn off the stove.

6. Check for the sweetness. Add sugar if necessary.

Let it cool. Refrigerate about 1hr and serve chilled. You can also add dry fruits like raisins or pista and serve.

This is a very good dessert.

Hope you all enjoy this recipe. C U soon with a very good recipe.

Once again thanks everyone for your support. Bye...

Carrot Pickle

2010-12-10T17:03:00.000-08:00

This a very crunchy and spicy pickle. You can also add cauliflower florets or beans to this recipe which is called mixed veg pickle. But now I am preparing simple Carrot pickle. Carrots remain crunchy and pickle becomes tasty after setting it for 8to 10 hours aside before serving. This can be preserved about a week of time.

Ingredients:

1. Carrots- 1 cup (chopped into 1 inch cubes)

2. Chilli powder- 1/2 cup

3. Mustard seeds powder- 1/4 cup

4. Fenugreek seeds powder- 1 tbsp

5. Salt- 1 tbsp or to taste

6. Oil- 1/2 cup

7. Garlic- 1 tbsp crushed

8. Lemon Juice- 2 tbsp or as required

Tempering:

1. Mustard seeds and jeera- 1 tsp each

2. Turmeric- pinch

3. Hing- pinch

4. Garlic- 4 big pods

5. Curry leaves- few

6. Red chillies- 3 no

Preparations:

1. Wash, peel and slice the carrots into inch slice cubes and pat dry them with a napkin.

Method:

1. Dry roast the mustard seeds and fenugreek seeds, cool them and grind them into fine powder.

2. Peal garlic and crush it finely.

3. In a bowl, add red chilli powder, ground mustard seeds and fenugreek powder, crushed garlic, salt and mix well.

4. In a pan, heat oil, add mustard seeds when they crackle, add jeera, hing, curry leaves, red chillies, chopped garlic slices, turmeric and fry a minute. Cool the tempering to room temperature.

5. Once its cooled add the tempering to spice mix and mix well.

6. Add sliced carrots into it, add lemon juice and mix everything well.

7. Now the carrot pickle is ready. But set it aside about 8 to 10 hrs. So that the carrots will abosorb all the sour taste from lemon and spicy taste from rest of the ingredients.

Serve with plain rice or chapathi or curd rice after 8hrs.

Let me know your suggestions and opinion on this recipe. Bye..

Curd Rice or Perugu annam

2010-12-10T16:40:00.000-08:00

This is a recipe for Curd rice or yogurt rice. Very flavorful and mouth watering dish. Kids love this recipe. You can add dry fruits or pomagrante seeds or grated carrot to this recipe which makes this even more tasty and colourful. It can be prepared with left over rice also. This is a easy bachelor recipe.

The pictures are posted step by step.

Ingredients:

Cooked white rice- 1 cup

Oil- 1tbsp

Hing- pinch

Mustard seeds and jeera- 1tsp each

Urad dal and channa dal- 1tbsp each

Curry leaves- few

Whole pepper corns- 10 no

Red chillies- 3 to 4 no

Salt- to taste

Yogurt or curd- 1 cup or as required

Cashew nuts- broken 1 tbsp

Grated carrot- 1 tbsp (Optional).

Coriander leaves- 1tbsp chopped

Pepper powder- 1/2 tsp (optional)

Ground nuts- 1 tbsp (optional)

Preparations:

1. Wash and soak the rice about 15mts and cook the rice by adding 2 cups of water to 1 cup of rice. Cool it.

Method:

1. In a pan, heat oil, add hing, mustard seeds when they crackle, add jeera, curry leaves and fry.

2. Add urad dal, channa dal, ground nuts, red chillies, whole pepper corns and fry till the dal's change to golden colour.

3. In a bowl, take cooked rice, add yogurt, pepper powder and salt and mix everything well. Let them cool to room temperature.

4. At this point of time, you can also add grated carrot or pomogrante seeds or fried cashews to this rice, mix well.

5. Now add cooled tempering to curd rice, mix well and check the seasoning.

garnish with chopped coriander leaves and serve with pickle or as it is.

Tip: This goes well with lemon pickle or ginger pickle.

Thanks for watching my recipe. Please let me your comments on it. Thanks. Bye.

Lemon Rice or Nimmakaya Pulihora

2010-12-10T16:13:00.000-08:00

Lemon Rice is a super delicious recipe with sour taste. This is prepared mainly in festival days as a Prasadam to god.. Its simple to prepare but very tasty as well. I consider this is a bachelor's recipe. This dish can be prepared with left over rice also..

Ingredients:

1. Cooked white rice- 1 cup

2. Oil- 1tbsp

3. Mustard seeds and jeera- 1 tsp each

4. Urad dal and channa dal- 1tbsp each

5. Curry leaves- 1 spring

6. Ground nuts- 2tbsp

7. Turmeric- 1/8 tsp

8. Hing- pinch

9. Salt- to taste

10. Red chillies- 4 no

11. Green chillies- 1 no

12. Coriander leaves- 1 tbsp chopped

13. Lemon juice- 2tbsp or per taste..

Preparations:

1. Wash and soak rice about 15mts and cook rice (Add 2 cups of water to 1 cup of rice).

Method:

1. Heat oil in pan, add mustard seeds when they splutter add jeera, turmeric powder, curry leaves and fry.

2. Add hing, urad dal, channa dal, ground nuts and fry till all the dal's gets golden colour.

3. Add red chillies, fry. Add cooked rice, salt and mix well.

4. Cover with the lid and cook abt a minute.

5. Turn off the stove, add lemon juice, mix well and check the seasoning.

Garnish with coriander leaves and serve hot.

The simple and delicious Lemon Rice is ready.

Hope you all enjoy the recipe. Thanks. Bye.

Crunchy Puffed Rice or Crunchy Pyalalu

2010-12-10T15:46:00.000-08:00

This is a recipe for crunchy puffed rice or pyalalu or maramaralu. It is easy to prepare. This is a perfect snack item with tea or can be taken as a breakfast also.

(( Sorry, the final picture is missing, will upload soon))

Here is the recipe:

Ingredients:

1. Pyalalu or puffed rice- 2 cups

2. Oil- 2tbsp

3. Mustard seeds and jeera- 1 tsp each

4. Curry leaves- 1 spring

5. Ground nuts- 2 tbsp

6. Salt- to taste

7. Red chillies- 4 no

8. Til nuts- 1tbsp

9. Daniyalu or coriander seeds- 1tbsp

10. Turmeric- 1/4 tsp

11. Putnalu or fried channa dal- 2tbsp

12. Garlic- 5 nig pods

13. Red chilli powder- 1/2 tsp (optional)

Preparations:

1. Dry roast the puffed rice in a pan till the colour of them change to little golden colour. Don't fry too much. Just make sure that they are crispy. Turn off the stove and cool them into a separate bowl.

Method:

1. Heat oil in a pan, add mustard seeds, jeera and when they crackle, add turmeric, curry leaves and fry.

2. Add ground nuts, coriander seeds, til nuts and fry a minute till they change to golden colour.

3. Add red chillies, salt, sugar (1 tsp- optional), red chilli powder, hing mix well and turn off the stove.

4. In a bowl, take roasted puffed rice, add the masala (the fried ingredients), mix well, check the seasoning.

The yummy and super crunchy puffed rice is ready to be served.

Tip:

1. This can be stored in a air tight container about 1 week to 10days of time.

2. Kids love this receipe. If you are preparing for kids, avoid red chilli powder and add more nuts to make it more tasty..

Thanks for watching this recipe. Hope you will try this..Bye

Pulihora with Instant Pulihora Mix

2010-12-10T15:16:00.000-08:00

This is easy version of preparing Pulihora with instant MTR pulihora mix. This is a bachelor's recipe. This is very very simple to prepare. Just mix the rice with pulihora powder and add tempering to it. And it almost tastes as we prepare pulihora taditionally with tamarind pulp. This can be preapred in 5mts if the white rice is ready.

I have uploaded all the pictures step by step...

Ingrdients:

1. Plain white rice- 1 cup cooked

2. MTR puliohora powder - 2tbsp

3. Oil- 2tbsp

4. Salt- to taste

5. Mustard seeds and jeera- 1/2 tsp each

6. Turmeric- pinch

7. Red chillies- 3 no

8. Curry leaves- 1 spring

9. Urad dal and channa dal- 1tbsp each

10. Ground nuts- 1tbsp

11. Cashew nuts- 1tbsp (Optional)

12. Coriander leaves- 1tbsp chopped

13. Hing- pinch

Preparations:

1. Wash and soak rice abt 15mts and cook the rice. (for 1 cup rice, add 2 cups of water).

Method:

1. Heat oil in a pan, add mustard seeds, jeera, when they crackle, add tumreric, hing and fry.

2. Add curry leaves, red chillies, urad dal and channa dal and fry till the dal gets golden colour.

3. Add ground nuts and broken cashew nuts and fry a minute.

4. Now add cooked white rice, salt and stir well.

5. Then add instant mtr pulihora powder and mix everything well.

6. Cook for 2mts by covering with lid, oven cover and check the seasoning.

7. Turn off the stove and garnish with chopped coriander leaves.

Tips:

1. Don't add too much pulihora powder.

2. This can be served as it it or with raita.

Thank you.

Spinach Stir Fry- Palakura curry

2010-12-10T14:57:00.000-08:00

This is a simple Spinach stir fry. When you want to eat a very healthy and leafy vegetable, this is the perfect one. Spinach has a very unique taste when it is cooked. You need only few ingredients to prepare thi dish....

Let see the recipe now...

Ingredients:

Spinach- 2 cups

Mustard seeds- 1/2 tsp

Oil- 1tbsp

Jeera- 1/2 tsp

Turmeric powder- 1/8 tsp

Urad dal- 1tsp

Garlic- 10 big pods (U can add per your taste).

Green chillies- 2 no

Salt- to taste

Red chillies- 2 no

Onions- 1 medium

Curry leaves- 1 spring

Hing- pinch

Coriander leaves- 1tbsp chopped

Preparations:

1. Wash and chop the spinach and drain well to avoid excess water.

2. Chop the onions, green chillies, garlic into small slices.

Method:

1. Heat oil in a pan, add mustard seeds when they splutter, add jeera, turmeric, urad dal, hing and fry a minute.

2. Add curry leaves, green chillies and onions and fry till the onions becomes translucent.

3. Add garlic and fry till the raw taste goes...

4. Add chopped spinach, salt and stir well.

5. Cover with the lid and cook till the water gets evoporated, stir occasionally.

6. Check the seasoning and check whether the spinach cooked properly.

7. Turn off the stove and serve hot.

Tip:

1. You can either increase or decrease the garlic as per your taste. But garlic taste fantastic with spinach or any leafy vegetables.

2. This curry can be served with chapathi or rice or curd rice etc...

Thanks for watching my recipe.... Bye.

Vaangi Bath (Brinjal Rice)

2010-12-05T14:49:00.000-08:00

Vaangi Bath is one of the famous Karnataka Rice variety. We used to have in restuarents when we were in Bangalore. I never thought that I will try this one. But today when I was watching videos in youtube, I came across this wonderful recipe posted by Gayatri at Gayatrivantillu.com. I used to refer some of the recipes from this site. Thanks Gayatri garu for such a wonderful recipe. I thought that I will prepare this recipe for lunch today. Surprisingly it turned really wonderful and our family enjoyed the aroma and taste of it. Then I thought that this recipe should be prepared often and enjoy eating.

I have posted the pictures step by step. You just follow the same instructions and you will get a wonderful vaangi bath.

Here is the recipe for it.

Ingredients:

Rice- 2 cups

salt- to taste

Oil- 3 tbsp

Brinjals- 10 medium (desi brinjals)

Channa dal and urad dal- 2tbsp each

Red chillies- 4 no

Dry coconut powder- 1tbsp

Daniyalu(coriander seeds)- 1tbsp

Hing-pinch

Turmeric- 1/8 tsp

Ground nuts- 8 to 10 no (1tbsp)

tilnuts(Nuvvulu)- 1tbsp

Fenugreek seeds- 1/2tbsp

Cloves- 3 no

Cinnamon stick- 1/2 inch slice

Cashew nuts- 2 to 3tbsp sliced

Coriander leaves- for garnishing

Jeera- 1tsp

Onions- 2 Big

Tamarind- very little

Gasa gasalu- 1tbsp (optional)...I have not added in this recipe.

Preparations:

1. Wash and soak 2 cups of rice about 20mts and pressure cook it (Add 4cups of water to 2 cups of rice). Cool it to room tempurature and keep aside.

2. Wash brinjals, slice them into thin and long slices and put them in microwave safe bowl and add 1tbsp of oil, 1/2tsp salt and microwave it for 5mts (by mixing well after every 2mts once) and give 5mts standing time then remove from the microwave and keep aside.

3. Chop the onions in length wise and thin.

Method:

1. In a pan, add all the masala ingredients (which I have mentioned above) and fry them till they are golden brown colour(don't over cook them). and cool them and grind into coarsed powder. This is called Vaangi Bath powder.

2. In a pan, heat 2tbsp of oil, add jeera, hing, tumeric, sliced cashew nuts and fry a minute.

3. Add finely chopped onion slices and fry till they are translucent.

4. Add microwaved brinjals, add salt and cover with lid and cook abt 3mts.

5. Stir well and add the spice powder(vaangi bath powder), mix well and cook abt 2mts.

6. Now add cooked rice, mix all together, cover with lid and cook abt 3mts so that the rice will get the flavor and aroma of spices and brinjals.

7. Turn off the stove and garnish with coriander leaves.

Now the yummy Vaangi Bath is ready to be served. It really reminds me the days of Bangalore.

Tip: Serve this with onion raita or plain curd or any paneer dish.

Hope everyone likes this recipe and enjoy with your family.

C u soon with a healthy recipe....Bye

Onion Raita

2010-12-05T14:43:00.000-08:00

Onion Raita is such a simple and quick recipe. Its too easy to prepare and very delicious one. It just takes about 5mts of time. The main ingredient of this recipe is Curd(Yogurt). This recipe tastes so good if the curd is little sour. I consider this recipe as Bachelor's recipe also.

It does not need any tadka(seasoning) or need not add single drop of oil too. But if anyone likes adding tadka, just heat the oil, add mustard seeds(1/4 tsp) , jeera(1/4tsp) , 1/2tsp of urad daal, curry leaves(5 no), red chillies(2 no), pinch of hing, fry a minute. The cool to room tempurature and add it to the raita. Then garnish with coriander leaves. This one tastes more good.

Here is the recipe for it.

Ingredients:

Yogurt- 1 cup

onion- 1 small

Coriander leaves- 2tbsp chopped

Red chilli powder- 1/4tsp

Salt- 1/2 tsp

Hing- pinch

Daniya powder- 1/4tsp

Preparations:

1. Wash and chop the onion, coriander leaves very finely and keep aside.

2. Take prpeared or store baught yougurt into a small bowl.

Method:

1. Into the yougurt, add finely chopped onion and coriander leaves and mix well.

2. Add salt, hing, chilli powder, daniya powder, mix well.

3. Check the seasoning, cover with lid and put it in freezer for 2omts or serve right away.

Onion raita is ready to be served.

Tip:

1. You can serve this with chapathi, paratha or any biryani or pulao etc.

2. You can avoid red chilli powder, instead you can add finely chopped green chillies too.

3. As I said, you can also add tadka.

This is very quick recipe. I hope all the bachelor's will try and enjoy with their favorite dishes. Thanks. Bye...

Spring onion and Spinach Paratha

2010-12-03T20:29:00.001-08:00

This Spring onion and Spinach paratha is very healthy and very tasty recipe. This paratha has very good flavour from spring onions and greeny spinach. Its perfect for lunch, breakfast and dinner time. It is simple to prepare. Some people does not like leafy vegetables or some don't like its colour. This paratha is just perfect for those people since they can't find the colour and most important is very healthy recipe. Let's see the recipe now.....

Ingredients:

Atta or chapathi flour- 1.5 cups

Salt- 1 tsp

Chilli powder- 1/2 tsp

Oil- 1tsp

Water- as required to make soft dough. (Preferred warm water).

Spring onion- 1/2 cup

Spinach-1/2 cup

Jeera- 1/2 tsp

Hing- pinch

Daniya powder- 1 tsp

Lemon juice- 1tsp

Besan flour- 1tsp (Optional)

All you need: A skillet, spatulla, Mixing bowl, Microwave safe bowl, Rolling pin and Rolling surface.

Preparation time: 30mts (Maximum)

Serves: 2 people (made 8 paratha's for this measurement).

Preparations:

1. Nicely sieve the atta flour, add salt, oil (1/2 tsp), mix all the dry ingredients together, add warm water little by little and mix the flour well and make a tough dough out of it.

2. Now cover the dough with wet tissue paper or cloth and rest it about 30mts or minimum 15mts.

3. Wash and chop the spinach and spring onion very finely.

Method:

1. In a microwave safe bowl, add 1/2 tsp of oil, jeera, salt, chilli powder, hing , Daniya powder and mix well and microwave abt 1mt.

2. Add chopped spinach and spring onion leaves, lemon juice and mix well and microwave abt 3 to 4mts or till the time all the water gets evoporated.

Tip: The chopped leafy vegetables loose out the water when you add salt to them. So all the water has to be evoparated. Otherwise you can't make parathas. Or you can fry them in a pan by adding all the ingredients and chopped leafy greens, and still if water won't get evoparated you can also sprinkle some (1tsp) of besan flour so the mixture gets thickened.

3. Now the filling is ready, let it get cooled to room temperature. Divide them into equal parts and keep aside.

4. Now kneed the dough well, divide into equal no.of parts as filling balls.

5. Now on the rolling surface, sprinkle some of the atta flour, take the atta dough and make a small puri sized (2cm) chapathi, put filling ball at the center, close all the sides and do proper sealing and rest it aside for 5mts. Meanwhile repeat the same process and prepare all the fillinng atta balls.

6. Heat the skillet on medium to high flame, meanwhile sprinkle some atta flour and take rolling pin and roll the prepared ball as paratha (these parathas are little thicker than the regular chapathi), take care that the filling won't come out.

7. Roll all the parathas and fry them on skillet till golden brown colour on both sides and adding either butter, ghee or oil.

8. Serve them with any pickle, chutney or raita or paneer curry.

The yummy spinach and spring onion paratha's are ready to eat.

Tip:

1. The filling won't comeout if you seal the atta ball properly and rest the prepared ball about 5mts.

2. The filling should not be liquidy or saggy. If it is loose or watery, then you can't roll the paratha.

3. You can eat paratha as it is also.

This paratha can be made in many different ways. But this is the best way to prepare. You can also add grated carrots or mashed potatoes or grated cauliflower and make parathas.

Please let me know your valuable suggestions on this recipe. Thank you. Bye.

Vegetable Biryani- Microwave version

2010-12-02T19:28:00.000-08:00

This is a recipe for Vegetable Biryani, which is everyone's favorite, but in a different way. That is Microwavable version. This method is very helpful for Bachelor's as well as people who are very new to cooking. This can be prepared in 25mts. And the taste of it is as good as the traditional way we prepare the Vegetable biryani. There are many ways to prepare this. But this is one of the easiest and quick method. No one need any perfection to prepare this. Just follow my measurements and tips so that you can get the best microwavable biryani. I am sure you are gonna love it.

This Biryani is very flavorful since we add all different kind or favorite vegetables, spices, masala ingredients, ghee and dry nuts etc. You can eat this as it is , but you can alo serve this with raita or paneer curries etc...

All you need: A microwave safe bowl, lid, spatulla, Microwave.

Serves: 3 people

Preparations time: 25mts (Time may vary from one to other microwave)

Ingredients:

Rice- 2 cups
Carrots, cauliflower, beans, potatoes, capsicum, onions- 1/2 cup each (chopped)
Green peas- 1/4 cup
Tomato- 1 medium
Ghee and butter- 1tbsp each
Oil- 2tbsp
Salt- to taste
Chilli powder- 1/2 tsp
Lemon juice- 1tbsp
Daniya and cumin powder, Biryani masala powder- 1tsp each
Pudina and coriander- 1/2 cup chopped
Fried onion- 1/2 cup (store bought)
Spinach- 1 cup chopped (Optional, but I have added in this recipe)
Whole garam masala (Cloves, cardomom, bay leaf, cinnamon, shai jeera)- 4 each..
Whole Black pepper- 1/2 tsp (optional)
Green chilli, red chillies- 3 no( each)
Cashew nuts and raisins- to taste
Turmeric- pinch
Yogurt- 1/4 cup

Tip: Any of your favorite vegetables can be added.

Preparations:
1. Rinse, wash and soak the rice about 30mts in cold water. You can either use Basmathi rice or small grain rice.
2. Wash, peal and chop all the vegetables and keep aside.
3. Wash and Chop onion, green chillies, pudina, spinach and coriander leaves and keep aside.

Method:
1. Heat oil, butter and ghee together in a microwave safe bowl for about 1mt in Microwave.
2. Now add whole garam masala, nuts, green chillies, curry leaves etc and mix well, Microwave about 1mt.
3. Add all the spices like chilli powder, garam masala or biryani masala, daniya and cumin powder, mix well and microwave abt 30sec.
4. Add vegetables, mix well and microwave abt 1mt.
5. Mix well, add soaked and drained rice, salt, lemon juice, green peas, mix well. Add water (1:2 ratio, for 2 cups of rice add 4 cups of water. ), add yougurt, mix all together very well and microwave abt 20 to 25mts(the time may for your microwave).
6. Once it is done, give 5mts of standarad time (means just leave it abt 5mts without touching).
7. After that, mix the rice well with fork, the rice is hot and tender, so don't mix too much. Now garnish with chopped coriander leaves and fried onion.

That's all. The yummy and super delicious microwavable vegetable biryani is ready to be served.

I am sure, you will be surprised with the taste if you follow all the instructions well. Serve hot with raita or eat as it is.

Please let me know your comments and opinion on this recipe. C u soon with a good and healthy recipe. Bye

Mushroom Biryani

2010-11-28T22:30:00.000-08:00

This is Mushroom Biryani, such a wonderful and colourful yet very delicious recipe. It takes little longer time than other biryani recipes but worth preparing it. Mushroom has got a very special flavour and taste when they cook with spices. This is more good when you add paneer. Sorry my final picture is missing in this recipe. I will surely post it when I do it next time. Now let's have a look at the recipe.....

All you need: A heavy bottmed non stick pan, spatulla, a lid and a mixing bowl.

Serves: 3 people.

Preparation time: 45mts.

Ingredients :
1. Basmati Rice - 2 cups
2. Paneer - 1 cup (optional)
3. Mushroom - 2 cups
4. Onion- 1 big
5. Tomato puree- 1/2 cup
6. Lemon juice - 1tbsp
7. Red Chilli Powder - 2tsp
8. Salt- to taste

9. Mint Leaves- 1/4 cup
10. Coriander Leaves- 1/2 cup
11. Whole Garam Masala - 1tsp
12. Ghee - 1tbsp
13. Ginger and garlic Paste - 1tbsp
14. Fried onion - 1/2 cup (optional)
15. Biryani Masala - 1tbsp
16. Coriander Powder - 1tsp
17. Green Chillies- 2 no

18. Cumin powder-1/2 tsp

Preparations:
1. Wash, dry and chop the mushrooms and cut paneer into cubes.

2. In a bowl add red chilli powder, ginger garlic paste, salt, lemon juice and mix well. Then add paneer and mushroom to the spice mixture and coat all the paneer and mushroom slices.

3. Add chopped mint leaves and coriander leaves and mix well. Cover with lid and marinate for about 30 mts.
4. Wash and soak basmati rice in water for 45 mts. After 45 mts drain water from the rice.

5. wash and chop the onion, green chillies, coriander leaves and keep aside.

Method:
1. In a vessel boil 8 cups of water, add 2 tsp ghee, whole garam masala and salt, mix well.
2. When the water is boiling, add soaked rice and boil till 80% done. Drain the water from rice.
3. Heat 4 tsp of oil in a pan, add sliced onion and saute till its gets nice brown colour. Add ginger, garlic paste and saute till raw smell goes.
4. Add coriander powder, cumin powder and red chilli powder and cook for 2 mts.
5. Add tomato puree, mix well, cover with lid and cook for 2 mts.
6. After 2 mts, add Biryani masala and cook till oil starts loosing out from the spices.
7. Add marinated mushroom and paneer spice mixtue to the pan, mix well, add 1 cup water, cover and cook for 5 mts.
8. After 5 mts open the cover, add some salt and mix well.
9. In a heavy bottomed non stick pan, add little oil, and spread the layer of boiled rice, sprinkle some biryani masala over rice, spread fried onion, chopped corinader leaves and mint leaves and some ghee.
10. On top of rice layer, spread the mushroom and panner gravy as one layer and cover with rice layer and repeat the same process till the rice and gravy is finished.
11. Finally add some food colour by diluting with some water, cover with lid and cook for 10 mts on medium heat.
12. After cooking for 10 mts on medium heat, reduce the flame to as low as possible and cook for 20 mts.
13. Turn of the stove and let it rest for another 10 mts. After that just mix everything with a fork but very gently. The rice is tender and hot so if you mix too much, the rice may get broken and becomes mushy.

The most delicious Mushroom (Paneer) biryani is ready to serve. That's wonderful right??? Hope you all prepare this recipe at home and enjoy with your family members. Please do send me your compliments on it.

Thanks and c u soon with a good recipe. Bye.

Veg Springroll

2010-11-28T22:17:00.000-08:00

I hope everyone is waiting for a perfect snack recipe. This is very popular and most amazing starter and snack item the Veggie Springroll. It's very easy to prepare. Takes about 40mts of preparation time. Let's have a look at the recipe...

All you need: A frying pan, spatulla, A non stick pan, Spring roll pastry sheets

Serves: 4 (Makes 12 spring rolls)

Preparation time: 40mts

Ingredients:

1. Onion- 1 big

2. Carrots- 2 big

3. Green peas-1/4 cup

4. Ginger paste- 1tsp

5. Salt- to taste

6. Oil- 1tbsp+ for deep fry

7. Rice noodles- 1/2 cup

8. Lemon juice- 1tbsp

9. Soya sauce- 1tbsp

10. Chilli sauce- 1tbsp

11. Tomato ketchup- 2tbsp

12. spring roll pastry sheets- 1pkt (I took Kawan brand)

13. Egg- 1 no

14. Chilli powder- 1/2 tsp

Preparations:

1. Wash and chop the onion into long slices and peal carrots and chop into thin and long slices.

2. Boil the rice noodles in water till they are tender and soft. After they cooked, run them under cold water and drain all the excess water and keep aside.

3. Brake an egg into a bowl and beat it well.

Method:

1. In a non stick pan, add oil, add chopped onion slices, mix well and cook till they are transparent and golden colour.

2. Add chopped carrots, add some salt, ginger paste cover with lid and cook they are 80% cooked.

3. Add frozen green peas, salt, chilli powder, lemon juice, boiled rice noodles and mix well. Cover with lid and cook abt 4mts.

4. Add soya sauce, chilli sauce, tomato ketchup and mix well. Check the seasoning and cover with lid and cook for 3mts. Turn off the stove and let it get cooled.

5. Once the mixture is at room tempurature, take one pastry sheet, brush the sides (edges) with beaten egg, place the filling at one corner and roll all the sides and make a rectangler or any desire shaped spring roll. All the sides should be well coated with egg and properly sealed so that the filling won't come out while frying.

6. Repeat the same process and make all the spring rolls.

7. Meanwhile heat the oil for frying in a frying pan.

8. Add spring rolls one by one to hot oil and deep fry on both sides till they are golden brown colour. Remove from the oil and arrange them on a paper tissue or news paper so that the excess oil is removed.

9. Prepare all the spring rolls and serve hot with ketchup or ranch or chilli sause or can have as it is.

Thanks for watching it and hope you share this recipe with your family members. Bye.

Beerakaya Pesara Pappu- Variety2

2010-11-28T22:14:00.001-08:00

Beerakaya Pesara pappu is a very tasty dish. It is easy to preapre.

The recipe is

Ingredients:

Beerakayalu- 2 no

Moong dal- 1 cup

Salt- to taste

Green chillies- 4 no

Curry leaves- 6 no

Coriander leaves- 2tbsp chopped

Oil- 2 tsp

Turmeric- pinch

Mustard seeds- 1tsp

Jeera- 1tsp

Urad daal- 1tsp

Garlic- 3 pods

Onion- 1/2 medium or optional

Preparations:

1. Wash and peal the beerakayalu and chop them into inch size slices.

2. Wash and chop the green chillies, onion, coriander leaves and garlic and keep them aside.

3. Wash and soak the moong dal abt 10mts in cold water.

Method:

1. Heat oil in a pan, add mustard seeds when they start crackling add jeera, turmeric, uard dal, curry leaves and fry a minute.

2. Add garlic, green chillies chopped, onions and fry till onions becomes soft.

3. Dain all the water from soaked moong dal and add it to pan, fry a minute.

4. Now add sliced beerakayalu, mix well, keep the lid and cook abt 2mts.

5. Open the lid, stir again, add 1/2 cup of water and cook till the dal is tender and cooked well. Stir for every 2mts.

6. Finally add salt, check the seasoning, and add chopped coriander leaves and turn off the stove.

That's all. Delicious beerakaya pesara pappu is ready.

It can be served with plain rice, chapathi as a side dish.

Let me know your suggestions and opinion on this recipe. Bye.

Rice Noodles

2010-11-28T22:10:00.000-08:00

Rice noodles is a distinct recipe which has a very distinct flavor and taste. It is not sticky as general noodles or vermicelly. Looks similor to them but very tasty comapare to them. You can add your favorite vegetables or even beaten egg just for change in the flavor. Many people worry that their kids won't eat vegetables at all. For all of them this dish is a perfect solution where as the kids love the rice noodles and they can eat all the vegetables and stay healthy. This is perfect snack dish or breakfast item. It takes little longer time to prepare compare to noodles. But worthy dish.....

Let us have a look at the recipe now....

Ingredients:

Rice noodles- 1/2 packet

Carrot- 1 no

Capsicum- 1/4

Beans- 6 no

Potato- 1 small

Onion- 1 medium

Green chillies- 3 no

Red chillies- 2 no

Lemon juice- 1tbsp

Salt- to taste

Coriander leaves- 2 tbsp

Oil- 2tbsp

Mustard seeds- 1 tsp

Jeera- 1tsp

Tomato- 1 small

Cauliflower- 2 florets or optional

Curry leaves- 5 no

Preparations:
1. Boil the rice noodles in a bowl by adding enough water, 4 drops of oil and pinch of salt.

2. Once they are boiled, drain all the excess water and run the noodles under cold water so that noodles are not sticky and each noodle grain is separated from other. Keep aside.

Method:

1. Heat oil in a non stick pan, add mustard seeds when they crackle, add jeera, curry leaves and fry a minute.

2. Add chopped onion, green chillies, red chillies, ginger(optional) and fry till the onions are transulucent.

3. Add chopped veggies like cauli flower, carrots, beans, tomato, potato and capsicum, even peas and mix well, cover with the lid and cook till they are tender. Don't over cook the veggies, they should be tender at the same time they should be crunchy too. So that they retain the texture.

4. Add salt, lemon juice, mix well.

5. Now add the boiled rice noodles, mix well, cover with the lid and cook abt 3mts.

6. Once they are done, turn off the stove and add chopped coriander leaves. Mix well and serve hot.

All you need:

A non stick pan, spatulla.

Time: 30mts.

Note:

1. You can serve as it is or with lemon pickle.

2. Prefered to eat when it is hot.

3. You can add your favorite vegetables. The choice is upto you.

Please let me know your valuable suggestions on this recipe. Bye...

Egg Dosa

2010-11-28T21:42:00.000-08:00

Egg Dosa is one of my favorite breakfast which I prepare sometimes for different taste. Its quite easy and super delicious recipe which is prepared with the dosa batter. You don't need any special chutney or pickle as a side dish, since this itself has a distinct and yummy taste.

Let's see the recipe now.

Ingredients to prepare Dosa batter:

Rice- 4 cups

Urad dal- 1 cup

Moong dal- 1/2 cup

Poha or atukulu- 1 cup

Fenugreek seeds- 1tsp

Preparations:

1. Wash and soak the rice abt 8hrs.

2. Wash and soak the moong dal, urad dal and fenugreek seeds together abt 8 hrs.

Method:

1. After 8hrs, wash the rice and dal's with cold water.

2. Take poha in a separate bowl, add cold water (just to make them wet), leave abt 5mts and keep aside.

3. Now blend dal's, rice and atukulu together to make soft batter by adding enough water. Don't make the batter too thin.

4. Take the batter into a heavy bottomed vessel , keep the lid and let it ferment about 8hrs by keeping it in warm place. Don't add salt after grinding. I prefer to add it after it gets fermented (This is preferred so that the batter gets fermented soon).

5. After 8hrs, add enough salt and now the batter is ready to prepare Dosa or egg dosa.

Ingredients for making Egg dosa:

Dosa batter- as required

Salt- to taste

Green chillies- 2 no

Coriander leaves- 2 tsp chopped

Ginger- 1/2 tsp chopped

Chilli powder- 1/2 tsp

Turmeric- pinch

Oil- to fry dosa

Onions- 2tbsp chopped

Eggs- 2 no

Preparations:

1. In a bowl, take beaten egg, add salt, chilli powder, turmeric, chopped green chillies, coriander leaves and ginger, and mix well. Now it is ready to prepare egg dosa.

Method:

1. Heat the skillet or tavva, when it is hot, pour the dosa batter, spread it with spatulla.

2. After 20 sec, pour the egg mixture on top of the dosa, spread it and sprinkle some oil at the edges and top of dosa, leave it till the down side is cooked and flip the dosa to other side.

3. Fry the dosa on both sides. Now the yummy Egg Dosa is ready to serve.

All you need:

Skillet, spatulla, Dosa batter.

Note:

1. It is as similor as you prepare Egg amlet but the variation is with dosa batter. Which is very simple and easy to prepare.

2. As I said this does not need any more side dish.

Thanks for watching my recipe. Bye.

Tomato Capsicum Curry

2010-10-03T21:24:00.000-07:00

This is a quick recipe which takes 15mts of preparation time.

Ingredients ae:

Capsicum- 1 big

Tomatoes- 3 no

Onion- 1 medium

Mustard seeds and jeera- 1 tsp each

Turmeric- pinch

Salt- to taste

Chilli powder- 2 tsp

Oil- 1tbsp

Garam masala- 1/2 tsp

Coriander leaves- 1tbsp chopped

Ginger-1 inch slice

Garlic- 2 pods

All you need: A vessel and spatulla.

Preparation time: 15mts.

Preparations:

1. Wash and chop the tomatoes, capsicum into small slices and keep them aside.

2. Wash and chop the onion and coriander leaves, ginger and garlic.

Method:

1. Heat oil in a vessel, add mustard seeds when they crackle add jeera, turmeric and fry a minute.

2. Add garlic, ginger slices, onion and fry till they become transparent.

3. Now add capsicum slices and fry for 3mts by covering with lid.

4. Add chopped tomatoes, mix well and cook for 3mts by covering with the lid. Stir in between.

5. Add salt, chilli powder, garam masala powder, mix well and close the lid.

6. Turn off the stove, garnish with the chopped coriander leaves.

That's all. The dish is ready to be served.

Note: This can be served as a side dish with plain rice or chapathi's

Bye

Spicy Brinjal Curry

2010-10-03T21:16:00.000-07:00

This is a spicy, colourful and gravy Brinjal curry. It has got a unique flavour by adding roasted peanut powder. Looks perfect and can wonder your guests by serving this with rice or chapathi's as a side dish. This can be prepared quickly, and also with the ingredients which are available at your pantry. Let's see the recipe....

All you need: A microwave safe bowl, A non stick pan, spatulla.

Serves- 4 people

Preparation time: 25mts

Ingredients:

1. Brinjals- 8 to 10 medium(Desi brinjals)

2. Roasted pea nut powder- 1 cup (Coarsely ground powder)

3. Salt- to taste

4. Chilli powder- 1tbsp

5. Oil- 1tbsp

6. Onions- 3 medium

7. Lemon juice- 1tsp

8. Corinader leaves- 2tbsp (chopped)

9. Daniya nad cumin powder- 1tsp each

10. Garam masala powder- 1tsp

11. Ginger and garlic paste- 1tsp

12. Water- as required

13. Turmeric- pinch

Preparations:

1. Wash and chop the onions very finely.

2. Wash and chop the brinjals into long and thin slices. Microwave them into a microwave safe bowl by sprinkling little water for 5mts and give 3mts standing time.

3. Chop the coriander leaves.

4. Roast the peanuts, cool them and grind them into coarsed powder.

Method:

1. In a mixing bowl, add finely chopped onions, salt, chilli powder, turmeric, garlic and ginger paste, lemon juice, roasted pea nut powder, garam masala powder and mix well.

2. Heat oil in a non stick pan, add the spice mixture, stir well and cook abt 3mts, by ocassionally stirring after every minute.

3. Add some water(1cup), mix well, cover with lid and cook till the raw taste of onion and ginger paste leaves and onions looks transparent.

4. Check the seasoning. Add the microwaved brinjal slices, stir well, cover with lid (add any water if required), and cook abt 3 to 4mts. Till the gravy is little thickened and the brinjal slices gets the flavour of all the spices.

5. Once it is done, turn off the stove, let it rest for 5mts.

6. Open the lid, garnish with chopped coriander leaves.

Now the dish is ready to be served.

Thanks for watching the recipe. Bye.

Spicy Potato Stir Fry

2010-09-09T20:40:00.000-07:00

This is a quick recipe to make and can be served as side dish with plain rice, yogurt rice and chapathi also. It can be made in various methods also with very less no.of ingredients. Nobody need any skill to prepare this dish. So this is also called bachelor's recipe. It takes less than 15mts to prepare.

Let's have a look at the recipe...

Ingredients:

Potatoes- 4 no (medium)

Salt- to taste

Chilli powder- 1tsp

Oil- 1 tbsp

Turmeric- pinch

Mustard seeds- 1 tsp or optional

Dry coconut powder- 2tbsp or optional

All you need: A non stick pan, spatulla, a microwave safe bowl.

Preparation time- 12 t 15mts

Preparations:

1. Wash and peal the skin of potatoes and slice them into small inch size cubes.

2. Take them into microwave safe bowl, sprinkle some water (30ml) and cover with lid and microwave it about 6 to 8mts. The time may vary from one to other microwave. Just check after 5mts and microwave them if they still need to cook.

They should be tender and crunchy and they also should have their texture but not mushy.

Method:

1. Meanwhile heat the non stick pan, add oil.

2. Add mustard seeds(optional) once they crackle, add potato slices and fry for 2mts by covering with lid.

3. Add salt, chilli powder and turmeric powder, mix well and cook again for 2mts.

4. Check the seasoning, turn off the stove and add dry coconut powder, mix well and cover with lid. After 2mts the dish is ready to be served.

Note:

1. This needs very less ingredients, even you can avoid mustard seeds and coconut powder also. This takes less preparation time and simple but very tasty recipe.

2. For change, you can also add some garam masala or chat masala after turning off the stove, just add them finally, mix well and cover with lid. Then it is more flavorful. You can even add frozen gren peas or capsicum slices which gives a different taste to the dish.

Thanks for watching my recipe. Bye.

Pyalala upma or puffed rice upma

2010-09-09T20:38:00.001-07:00

Pyalalu or puffed rice upma is a very flavourful and delicious breakfast. It is basically a tiffin item so you can have it as breakfast or dinner or also as a snacks in the evening time. It can be prepared in 10mts of time. So its kind of quick tiffin item to prepare. Also can be prepared with the items always available at your kicten. So lets start with the recipe......

Ingredients:

Pyalalu or puffed rice- 2 cups

Salt- to taste

Oil- 4tbsp

Mustard seeds- 1tsp

Jeera- 1tsp

Turmeric- 1/8 tsp

Urad dal- 2tsp

Channa dal- 2tsp

Green chillies- 3 no

Red chillies- 2 no

Curry leaves- 6 no

Coriander- 2tbsp

Tomato- 1 medium

Lemon juice- 1tbsp

Onion- 1 medium

Grated carrot, boiled potato- 1tbsp (Optional)

Ginger and garlic paste- 1tsp(optional)

Preparations:

1. Take 1 cup of water in a bowl, add puffed rice to it and let it soak in the water abt 3 to 4 mts. Then drain all the water and seperate the puffed rice, keep aside.

2. Chop the green chillies, coriander leaves, onions, tomatoes into small slices and keep aside.

Method:

1. In a pan, heat oil, add mustard seeds when they starts crackling, add jeera, turmeric powder, urad dal and channa dal and let it fry abt 2mts.

2. Add curry leaves, green and red chillies, onions, ginger and garlic paste and fry till the onions becomes transparent.

3. Add tomoto slices, grated carrot and boiled potato, mix well and cook till the tomatoes turns soft.

4. Now add salt, wet puffed rice and mix well and let it cook abt 5mts and stir in between.

5. Finally check the seasoning. Turn off the heat, add lemon juice and chopped coriander leaves.

That's all the super delicious puffed rice upma is ready to be served.

You can serve this with any mango pickle or lemon pickle or you can have it as it is.

Hope you all love this recipe and enjoy with your family. Meet you soon with another recipe. Bye.

Bendakaya Tomato curry (Ladies finger curry)

2010-09-09T20:24:00.000-07:00

Now its time to cook ladies finger curry, which is very easy recipe. Tomatoes goes well with any vegetable. This recipe also contains tomatoes. Here is the recipe for it

Ingredients:

Mustard seeds- 1tsp
Jeera- 1 tsp
Turmeric- pinch
Green chillies - 2 no
Salt- to taste
Oil- 4tsp
Curry leaves- 6 no
Coriander leaves- 2tbsp chopped
Onion- 1/4 th cup
Tomatoes- 4 medium
Ladies fingers- 1 cup
Garam masala- 1 tsp
Chilli powder- 1 tsp
Urad daal- 1tsp
Ginger and garlic paste- 2tsp

Preparations:

1. Wash and chop the ladies fingers as round slices and keep them aside.
2. Chop the other ingredients like tomatoes, green chillies, onions, coriander leaves etc.

Method:

1. Heat oil in a pan, add mustard seeds when they crackle add jeera, turmeric, curry leaves and fry a minute.
2. Add urad daal, green chillies, ginger and garlic paste, sliced onions and fry for 2mts.
3. When the onions are transparent, add tomatoes, salt, chilli powder and mix well. Cook abt 3 to 4mts.
4. Once the tomatoes are soft, add chopped ladies finger slices, mix well and cook abt 10mts. Stir in between and by keeping the lid on the pan.
5. Once the ladies fingers get soft, check the salt, add garam masala powder, mix well.
6. Turn of the heat and serve the curry into a serving bowl. Garnish with chopped coriander leaves.

Note:
This curry goes well with chapathis and rice. It can be preserved abt 3 days of time by refregerating it.

Enjoy the recipe. Bye.

Spinach Dosa

2010-09-09T20:05:00.000-07:00

Spinach is one of the most healthy leafy vegetable. But kids does not like it by its thick colour. So here is the simple recipe to impress the kids. Spinach dosa can be made in 10mts. No fermentation is required also very yummy dish.

Ingredients:

Spinach- 1 cup

Rice flour- 1 cup

Suji 0r ravva- 1/2 cup

Salt- to taste

Oil- to fry the dosa

Green chillies- 3 no

Jeera- 1/2 tsp

Turmeric- pinch

Hing- pinch (optional)

Ginger- 1 inch slice

coriander leaves- 2 tsp chopped

Preparations:

Wash and boil the spinach along with green chillies and coriander. Keep aside and cool it.

Method:

1. In blender add boiled spinach, ginger, salt, turmeric and blend as fine paste.

2. In a bowl, take rice flour and suji, mix well. Add spinach paste, hing, jeera to it and mix well.

3. Now add required water to it and mix well without any lumps left. It should have pouring consistency.

4. Meanwhile heat the skillet, apply butter or oil on it and spread well and pour the batter on it. Fry the dosa on both sides till golden brown colour.

5. Serve hot with mango or coconut or ground nut chutney.

Note:

1. This dosa takes little longer time to fry compares to regular dosa. So don't be panic if it takes more time. But I am sure you will love the taste.

2. This batter does not need any fermentation.

3. To make it little more tasty and colourful, you can just add sliced tomatoes, onions, green chillies, grated carrot and coriander leaves on top of the dosa. So when you add them don't fry dosa on 2nd side. It looks good and taste delicious.

Have a happy meal...bye.

Strawberry Milkshake

2010-09-09T19:38:00.000-07:00

Hi Friends,

Here I am after a long long gap. I have been to India for abt 5months and enjoyed alot. Sorry I could not post any of the recipes during this vacation. But now I am back with lots of healthy recipes. Today I am posting a simple and yummy recipe. That is Strawberry Milkshake. Which is everyone's favorite also can be prepared in no time. So lets start the recipe.

Ingredients:

Strawberries- 8 no
Milk- 1 cup
Sugar- 5 to 6 tsp (As per your taste)
Cashew nuts- 6 no
Ilachi powder- pinch

Method:

1. First take the strawberries, remove the leaves and wash properly.
2. In a blender, add strawberries, cashew nuts, sugar and blend well.
3. After that add milk and ilachi powder to the blender and blend again. The consistency is up to you. But if you add 1 cup of milk the consistency will be medium. Blend till there are no pieces of berries.
4. Now take the milkshake into a serving glass. Put 2 to 3 ice cubes and serve chilled.

Isn't it a simple and quick milkshake?? Hope you all like it. Enjoy the recipe with your family members. Bye..

Tomato Dosa

2010-08-24T19:54:00.000-07:00

Every time we are bored of eating masala dosa or plain dosa. Now its time to have fun with variety dosa called Tomato dosa. You may get doubt that the name contains tomato so is it made of tomatoes??? U r right, it is made of tomatoes. The recipe is simple to make but lovely taste. Many people get frustated of soaking the rice and grind it then ferment it for hours and hours then prepare dosa. This dosa does not need any fermentation at all. Here is the recipe

Ingredients:

Rice- 1 cup
Tomatoes- 4 no
Salt- to taste
Oil- for frying dosa
Red chillies- 8 no
Turmeric- pinch
Jeera- 1 tsp
Hing- pinch (optional)

Preparations:
Wash and soak the rice abt 2 hrs.

Method:
1. Add rice to the blender along with all other ingredients except oil and grind as smooth batter.
2. Add salt and water then mix well and make very thin batter. The batter consistency should be loose so that you are able to pour on the tavva instead of spreading it with spatula.
3. Meanwhile heat the skillet or tavva, add 1 tsp of oil and spread it all over. Then pour the dosa batter starting from the edges. Sprinkle oil on top and fry dosa on both the sides.
4. The delicious tomato dosa is ready to be served.

Note:
1. You can serve the dosa with ground nut or coconut chutney or it also goes well with any mango pickle.
2. After grinding the batter, you just start preparing dosa's. You can also ferment it abt 30mts to 1 hr. That should be sufficient.

Hope you all like this recipe. Thanks for watching it. Bye.

Moongdal Murukulu

2010-08-24T19:10:00.000-07:00

Everyone love to have snacks. Now its time to have very special murukulu which is made of Moong dal. Previously I have posted murukulu which is made of fried channa dal and rice flour. This is little variation to that recipe. Here is the recipe for it...

Ingredients:

Rice flour- 4 cups
Moong dal- 1 cup
Salt- to taste
Chilli powder- 1 tsp
Oil- 2tsp+ for frying
Ajwain- 1 tsp
Til nuts- 2tsp
Turmeric- Pinch

Preparations:
Take moong dal in a bowl, wash it well and soak abt 10mts then pressure cook it till dal is boiled well. Mash it with the spoon and cool it.

Method:
1. Heat oil for frying in a frying pan.
2. Meanwhile in a bowl, take the rice flour add salt, chilli powder, ajwain, til nuts, turmeric and mix well .
3. Add 2tsp of warm oil to it and mix well.
4. Now add boiled dal to it and make a soft dough. You need not add any extra water to it. Since you have added the boiled dal. If the dough is little hard then you can sprinkle some water and make dough. (But for the 1:4 ratio of dal and rice flour you may not need any extra water to make dough).
5. Now take your murukulu maker or presser, arrange the proper murukulu plate in it, apply oil to inner surfaces, then take some amount of dough and put inside the maker, close the lid.
6. When the oil is hot, press directly in the hot oil. Fry on both sides till it is golden colour.
7. In a plate, arrange a tissue paper and place all the fried murukulu on it so that the excess oil is observed by it. Once the murukulu is cool down, arrange them in a air tight container and enjoy with your family.

Notes:

1. Don't fry them till dark brown colour. Just golden colour is sufficient since once they cool down they will get thick colour.
2. It can be preservbed abt 2 to 3 weeks by placing them in air tight container.

All you need: A frying pan, spatula and murukulu maker.

It's a very tasty snack item which will be loved by all your family members. Thanks. bye

Carrot Halwa or Gajar Ka Halwa- 100th Post

2010-03-03T23:43:00.000-08:00

Gajar Ka Halwa or Carrot Halwa is one of the wonderful sweets. I am very happy to announce that this is my 100th Posting. It is mouth watering sweet which will be loved by everyone. This can be prepared in many ways, but today I am preparing it in my version.

All you need: A wide non stick pan, spatula, grater for grating carrot.

Serves- 5

Preparation time- 30mts

Ingredients:

Carrots- 3 large

Sugar- 1/2 cup

Milk- 1.5 cups

Cardomom powder - 1tsp

Unsalted Butter or ghee- 1/2 cup

Cashew nuts- 1/4 cup

Preparations:

1. Wash, peal and grate the carrots and keep aside.

Method:

1. Heat a wide non stick pan, add butter or ghee, once the ghee is melted, add broken cashew nuts, stir well and fry till light golden colour.

2. Add grated carrots, stir well and fry abt 10mts by stirring for every minute.

3. Once the carrots are almost cooked (U can check by touching the carrot grain with fingers), add boiled milk, mix well and cook again abt 5mts. The grated carrot will be well cooked in milk.

4. When the carrots started thickening, add cardomom or ilachi powder, sugar, mix well and cook again for 5mts.

5. The halwa gets thickening. Switch off the stove when the consistency is little loose so the halwa thickens at room temperature.

6. You can either serve it hot or keep in freezer and serve it chilled.

It can be preserved abt 4 days of time.

Hope you all enjoyed watching this recipe. Thanks a lot.

Meet u soon with a new recipe. Bye

Tomato Rasam- Easy version

2010-02-28T15:26:00.000-08:00

This is simple version of making Tomato Rasam. This is mainly very useful for bachelors. This preparation hardly takes 10mts of time. The taste is similor to the traditional tomato rasam.

All you need: A vessel, spatula and canned Tomato soup (medium)

Serves- 4

Preparation time: 10mts.

Ingredients:

Canned tomato soup- 1 (medium)

Garlic- 2 pods

Salt- to taste

Chilli powder- 1/2 tsp

Green chillies- 3 no

Curry leaves- few

Cilantro- 2 tbsp

Mustard seeds and jeeera- 1 tsp each

Turmeric- pinch

Sugar- 1tsp

Water- 2cups

Ginger- inch slice (optional)

Oil- 1tsp

Method:

1. In a vessel or pan heat oil, add mustard seeds when they crackle add jeera, turmeric and fry a minute.

2. Add curry leaves, ginger and garlice paste, green chillies and fry for 1mt.

3. Now add canned tomato soup to the pan (The tomato soup is really thick so you need to add water.), add 2 cups of water (the consistency of the rasam is as your wish).

4. Add salt, sugar, chilli powder, mix well and let the rasam boil for 3 to 4 mts.

5. Once the rasam comes to boiling point, turn off the stove, check the salt and garnish with cilantro.

Serve hot with white rice. It can be preserved for 2 to 3 days in freezer.

Note:

It really taste very good like traditional tomato rasam. You can also use canned tomato soup to many dishes like tomato curry, Aloo tomato gravy or chole or any recipe which needs tomatoes.

Hope you will try it and let me know your opinion on this.

Meet you soon with a easy and quick recipe. Bye.

Urad Dal Vada (Minapa Garelu)

2010-02-26T20:26:00.000-08:00

Urad daal vada or Minapa garelu is perfect for snacks and breakfast. We just need to soak the daal abt 1 to 2hrs. Then grind and prepare vadas. It can be served with Allam chutney or ground chutney.

All you need: Frying pan, spatula.

Serves: 4

Preparation time: 15mts.

Ingredients:

Urad daal- 2 cups

Onion- 1 medium

Green chillies- 2 no

Ginger- inch slice

Cilantro- 2tbsp

Salt- to taste

Oil- for frying

Curry leaves- few

Preparations:

1. Wash the urad daal and soak abt 1 to 2 hrs. Then drain all the water and grind as fine paste(batter) by adding very less water. Basically the batter should be very thick.

Note: Prepare the vadas immediately after grinding. Otherwise the batter becomes loose(thin) and can't prepare vadas. Also need to add salt just before preparing them. One more thing this batter does not need any fermentation.

Method:

1. Wash and chop the green chillies, onion, cilantro, curry leaves and ginger very finely and keep aside.

2. In a bowl, take the ground daal batter, add salt and chopped ingredients and mix well. Check the salt.

3. Meanwhile in a pan heat oil for frying, when oil is hot, take some batter and drop in hot oil and fry on both sides till golden brown colour.

4. Once they are done, put them on tissue paper or news paper so that the excess oil is absorbed.

5. Like wise prepare all the vadas and serve hot with any chutney.

Note:

1. You can also serve as it is since we have added chillies and onions.

2. Grind the batter just before when you prepare the vadas.

Hope all of you enjoyed watching this recipe. Thanks.

Egg Tricks

2010-02-24T12:02:00.000-08:00

I am going to list out simple tricks to follow when you boil the Eggs.

1. After boiling the eggs, its little hard to peal them without breaking or damaging the egg. To avoid that, just add 1tsp of salt while boiling the eggs. Then its easy to peal them. Especially this trick is very helpful when you boil lot of eggs.

2. Sometimes we buy eggs in bulk and keep them for too long at home and later we get a doubt whether to use them or not. Take 1 glass of water, drop a egg in it. If the egg immediately settles down, then its a fresh egg. It means you can use it. And if the egg started floating in water, then its an old egg which you should not use it further. So throw it.

3. If you want to boil a bit broken egg (which has little cracks), then add 1tsp of venegar and 1 tsp of salt to the boiling water, so that the egg will have its own shape and won't leak into water. This is useful trick. Also you can make Amlet instead of boiling a broken egg. That's upto you.

Hope these tips are useful for you. Thanks.

Egg Biryani

2010-02-23T23:20:00.000-08:00

This is a simple version of Egg Biryani.

All you need: A heavy bottomed non stick pan or vessel, spatula, cooker.

Serves- 2

Preparation time: 20mts

Ingredients:

Eggs- 3 to 5 medium

Rice- 2 cups

Onion- 1 medium

Green chillies- 3 no

Cilantro- 3tbsp

Corn- 1/2 cup

Cloves- 4 no

Cardomom- 4 no

Food colour- 1/8 tsp

Ginger and garlic paste- 1tsp

Chilli powder- 1tsp

Salt- to taste

Daniya powder- 1/2 tsp

Garama masala powder- 1/2 tsp

Birani mix- 2tsp

Cumin powder- 1/2 tsp

Butter- 2tbsp

Jeera- 1tsp

Cashews- 2tbsp

Lemon juice- 1tsp

Preparations:

1. Wash and soak the rice abt 10mts. After that cook and cool it.

2. Boil the eggs, peal them and keep aside.

3. Chop the onion, green chillies, cilantro and keep aside.

Method:

1. Heat butter in a broad non stick pan, add jeera, cloves and cardomom and fry a minute.

2. Add ginger, garlic paste, green chillies, frozen corn, chopped onions and fry till onions becomes soft and transparent.

3. In a bowl, add daniya powder, chilli powder, garam masala powder, cumin powder and biryani mix, add 2tbsp of water, mix all the spices well and add this paste to pan, mix well. Cook for 2mts. (If we add spices directly to the pan, they get burnt very soon and starts smelling very bad, to avoid that add some water to the spices).

4. Take food colour in a bowl, add some water and mix well.

5. Make 3 to 4 slits to each egg (but do not cut the egg. We make slits so that egg will absorb the spices).

6. Now add boiled rice, eggs and food colour, salt to the pan, mix well and cook again abt 3 to 4 mts. Finally add lemon juice and mix well.

7. Check the salt. Turn off the stove and garnish with cilantro.

Note:

You can also add 1/4 cup of yogurt/curd to the biryani after adding all the spices. It gives sourness to the biryani. I haven't added in this recipe.

The Egg Biryani is ready to serve. It is an easy method. You can serve this with any raita or kumra etc. Thanks for watching this recipe. Bye.

Preparing Rice (White Rice)

2010-02-23T23:12:00.000-08:00

From the begining I thought of posting some recipes which are helpful for bachelors or beginers. Here is the 1st recipe which is very basic and very important. Making rice is very very simple which we do daily. Initially you have to follow the measurements.

All you need : A electric rice cooker or an Indian rice cooker or broad vessel/ bowl

Serves: 2 people

Ingredients:

Rice- 3 cups

Water- 6 cups

Method:

1. Wash and rinse the rice 2 to 3 times by changing the water.

2. Drain all the water.

3. Put the rice in a electric rice cooker, add double the quantity of water that means if you take 1 cup of rice then add 2 cups of water, then close the lid and set the option as cook in electric rice cooker. Once the rice is cooked the option automatically gets changed to warm. Then you can serve the rice with any curry or sambar or whatever.

4. If you want to cook the rice in Indian rice cooker, follow the same procedure as step3, put a weight on top it means put a vissle to the cooker lid and turn on the stove, once the rice is done, switch off the stove after 3 vissles and wait till the pressure leaves. After that remove the lid and serve hot.

5. You can also cook the rice separately in a bowl or vessel by following the same process as step3 but add 1/2 cup of extra water, stir in bewteen for 2 times and then allow it to cook. If the rice seems to be done, just take 1 rice grain and press with fingers. If it is soft and mashes immediately then its done otherwise allow it to cook for some more time.

That's it. Rice is prepared. Now its ready to be served.

Have a happy meal........Bye

Besan Laddu

2010-02-22T18:27:00.000-08:00

Besan Laddu is such a wonderful sweet which is loved by everyone. Also it takes less preparation time.

All you need: A heavy bottomed non stick pan, spatula and a mixing bowl.

Makes- 15 Laddus

Ingredients:

Besan flour- 1.5 cups

Suji or ravva- 3 to 4 tbsp

Ghee or unsalted butter- 1/2 cup

Sugar- 3/4 cup

Cardomom- 1 tsp

Sliced Almonds - 3tbsp (Optional)

Sliced pistachios- 2tbsp

Method:

1. Heat a heavy bottomed non stick pan, add melted butter or ghee, add besan flour and suji, mix well.

2. Keep stirring in between and do this for about 8 to 10mts of time.

3. Once the besan flour starts thickening and gets nice aroma, then turn off the stove and keep the pan aside for some time.

4. When the besan mix is warm enough, add the sugar, cardomom powder, sliced almonds, mix everything very well with hand. (The flour should be cooled litle bit and also should be warm enough to mix the sugar).

5. Now take 2tbsp of besan flour, make as round shaped laddu by pressing in between 2 palms. Likewise make all the laddus and keep aside.

6. Now melt 1tbsp of ghee or butter in a bowl, dip the laddu on one side in butter and then dip in the pistas. Basically the pistas should stick to the top of each laddu. Likewise decorate all the laddus with pistas.

The beautiful and tasty "Besan Laddus" are ready to eat.

Note:

1. Preserve them in air tight container. It can be preserved abt 10days of time. You can also store them in fridge. You can preserve them abt 15 days of time...

Hope you all enjoyed this recipe. Thanks.

Dal Makhani

2010-02-22T13:47:00.000-08:00

Dal Makhani is a mouth watering dish. Its a north Indian variety. From long time I thought of preparing this dish. Actually this dish can be prepared when you invite someone for lunch or during party times etc, because it taste great, very easy to prepare and looks special. It can be prepared in various methods. Today I am preparing in a nutritious way. If you are diet conscious you can also prepare this dish without adding ghee or butter. Here is the recipe for it.

Ingredients:

Whole urad daal- 1 cup

Rajma(Kidney beans)- 1/4 cup

Salt- to taste

Chilli powder- 1 tsp

Green chillies- 2 no

Curry leaves- few

Turmeric- 1/8 tsp

Garam masala powder- 1 tsp

Daniya powder- 1tsp

Cumin powder- 1 tsp

Ginger, garlic paste- 1tbsp

Amchur (dry mango) powder- 1/2 tsp

Cilantro- 1/4 cup

Onion- 1 medium

Tomato- 1 medium

Curd- 1/2 cup

Heavy whipping cream- 1/4 cup (Optional)

Butter or ghee- 3tbsp

Jeera- 1tsp

Red chillies- 2 no

Cloves and cardomon- 3 each

All you need- A Indian rice cooker, steel spatula and masher.

Preparations:

1. Wash and soak both whole urad daal and rajma together for overnight or atleast 8hrs of time.

(Don't drain the water. It is very nutritious if you use the same water for boiling the daal).

2 Wash and chop the onions, tomato, green chillies, ginger, garlic, cilantro and keep them aside.

Method:

1. Heat butter or ghee in a cooker, when its hot, add cloves, cardomom and fry a minute.

2. Add ginger, garlic paste, green chillies and fry for 1mt.

3. Add chopped onions and tomato slices, stir well and fry till they become soft.

4. Add chilli powder, salt, garam masala powder, daniya and cumin powder, amchur powder, add little water and cook for 3mts.

5. Now add the soaked daals including water, mix well, close the cooker lid and cook till 3 vissles.

6. Once the pressure is released, turn on the stove, mash the daals well with a masher. The daal should be tender but not mushy. Cook again for 8mts.

7. Add curd and whipping cream, check the salt, cook for 2mts and turn off the stove.

8. Seasoning: Heat 1tsp of butter in a different pan, add jeera, turmeric, red chillies and curry leaves and fry a minute. Now add this to prepared dal makhani and mix well.

The tasty Dal makani is ready. It can be served with naan, chapathi, paratha also with rice. It can be preserved abt 3 days of time by storing in the fridge.

Note:

1. The whipping cream and ghee or butter are optional. U can also use regular oil.

Thanks for watching the recipe. Have a happy meal.....

Beans Tomato Gravy

2010-02-21T21:25:00.001-08:00

Sometimes we get bored of eating routine curries, in that case Beans Tomato curry is a perfect one to make. This goes well with rice, chapathi, dosa etc. It can be preserved for 2days. When I get fresh beans from the store, I will dry them on a news paper for an hour so that all the moisture will be evoporated. Then chop them into small slices or the size you want and store them in zip lock bag. So that they can be preserved fresh abt 10 days of time. Meanwhile whenever you want, you can wash just before you use and prepare as curry or can be used for biryani or pulao etc.

Ingredients:

Beans- 1 cup

Tomatoes- 2 small

Green chillies- 2 no

Onion- 1 medium

Curry leaves- 5 no

Ginger- inch slice

Cilantro- 2tbsp chopped

Salt- to taste

Chilli powder- 1tsp

Turmeric- pinch

Oil- 2 tsp

Mustard seeds and jeera- 1tsp each

Urad daal- 1tsp

Channa daal- 2tsp

Besan flour- 1tbsp (Optional)

All you need- A heavy bottomed vessel, spatula

Preparations:

1. Wash and chop the beans into small slices.

2. Chop the tomatoes, onions, green chillies, ginger, cilantro and keep aside.

Method:

1. Heat oil in the heavy bottomed pan, add mustard seeds when they crackle add jeera, turmeric, urad daal, channa daal and fry them for a minute.

2. Add chopped ginger, curry leaves, green chillies and onions and fry 2mts.

3. When onions becomes soft, add tomatoes, salt, chilli powder, stir well.

4. When tomatoes becomes soft, add beans and 1 cup of water, close the lid and cook abt 5mts. Stir in between.

5. Check the salt and spiceness. Take besan flour in a bowl, add 1tbsp of water, mix well and add it to the pan and stir well.

6. Let it cook for 2mts. Now the gravy starts thickening. You can also add garam masala powder for taste. Turn off the stove and garnish with cilantro.

Beans curry is ready to be served. It is such a great dish. Have a happy meal.....

Thanks for watching the recipe.

Suji Buttermilk Bread Toast

2010-02-21T21:12:00.000-08:00

I know all my viewers are looking for a simple and variety breakfast or a snack recipe right??? So here is the perfect one, which will be liked by everyone. Kids will go mad on this recipe. Its hard to believe right, so must give a try and I am sure you will enjoy this with your family members.

All ladies and working women are worried that everyday preparing dosa, idli is little boring job, also some of the tiffin items will take more preparation time. But this recipe will hardly take 10mts to prepare. Also bachelor people will be eagerly waiting for a easy recipe. So please give a try and let me know your opinion on it.

Ingredients:

Bread slices- 5 no

Butter mlik- 2 cups

Suji- 1 cup

Onions- 1/2 cup

Tomatoes- 1/2 cup

Cilantro- 2tbsp

Ginger- inch slice

Green chillies- 2 no

Chilli powder- 1/2 tsp

Salt- to taste

Turmeric- pinch

Oil or butter- for frying

Garam masala- 1/2 tsp

All you need: A dosa skillet, spatula, a small spoon.

Preparations:

1. Chop the onions, chillies, ginger, cilantro, tomatoes very finely and keep them aside.

2. Slice each bread into 2 pieces.

Method:

1. In a bowl, add all the chopped ingredients, add chilli powder, salt, turmeric, garam masala and mix well.

2. Now add suji and butter milk to the bowl and mix well. The batter looks like thin dosa batter.

3. Keep it aside for 10mts. So that all the ingredients will be properly mixed up.

4. Now take a bread slice, apply the suji batter on both sides of it with a small spoon.

5. Mean while heat the dosa skillet, add a spoon of oil or butter, spread it and keep the batter applied bread slice on it. sprinkle oil on outer side of each slice. Let it fry on both sides till golden brown colour.

6. The same way fry all the bread slices and serve hot.

It goes very well with ketchup, ranch or can be taken as it is. The yummy yummy "Suji buttermilk bread toast" is ready to eat.

Note:

1. Apply the suji batter on top of bread slice just before you fry it on skillet. Otherwise bread slice becomes very soft and mashed up.

2. You can make little variation by adding grated carrot, cabbage or grated paneer but try if you have more time. Otherwise the above recipe itself perfect.

Thanks for watching the recipe. Bye.

Plain Dosa

2010-02-21T16:58:00.000-08:00

Dosa is a famous breakfast item in South India. Everyone love to eat this dish. You can serve the dosa with Aloo kurma, groundnut chutney, putnala chutney or coconut chutney etc. It can be made in no time once the batter is ready.

Ingredients:

Rice- 4 cups

Urad daal- 1 cup

Channa daal- 1/2 cup

Moong daal- 1/2 cup

Fenugreek seeds- 1tbsp

Atukulu(Poha)- 1/2 cup
Salt- To tatse

Water- required

All you need: Dosa skillet, wooden or steel spatuala.

Preparations:

1. Wash and soak the rice for abt 6hrs.

2. Wash and soak all the daals abt 6 hrs including fenugreek seeds.

3. Drain all the water, grind both rice and daals as a fine paste by adding enough water, atukulu in the grinder (Don't add too much water. We want the batter to be little thick).

4. Add salt to the batter, mix well and leave it aside for 6hrs or preferably overnight by covering with a lid (keep little space while covering with lid ).

Now the batter is ready to prepare dosa's.

Method:

1. Mix the batter well. Check salt.( add more if it required.)

2. Heat the dosa skillet, when it is hot, put 1 small cup or spoon of batter at the center of the skillet and spread with the cup in circular motion to outer side.

3. Put oil on the outer side of the dosa.

4. Fry the dosa on both sides till golden brown colour and crispy by adding oil.

5. Serve the dosa with any curry, kurma or chutney.

Note:

1. Dosa batter can be preserved in the fridge abt a week of time.

2. U can add finely chopped onion, tomato, green chillies, cilantro and ginger and make Uthappam with the same batter. (Posted in Breakfast folder in my blog)

3. You can also prepare Pongadalu with the same batter by adding some other ingredients (Check the breakfast folder in my blog).

4. You can either prepare thin and crispy dosa or thick dosa with the same batter.

It is very easy to prepare. You can prepare the batter (more quantity) in weekends and do different variety of tiffin items by making little changes during weekdays so that u can reduce pressure during weekdays. More helpful for working ladies. It makes their job easy.

Hope you like this recipe and I am sure you will try it and enjoy with your family. Let me know your comments on this recipe. Thanks.

Boiling the Milk

2010-02-21T15:32:00.000-08:00

Many people think that boiling the milk is very simple, but very tedious at the same time. Because when we are cooking or doing some other work, most of the times, we forget that we are boiling the milk, and there are chances to over flow and spoil your kitchen cook top and smells horrible until you clean the kitchen.

Tip: One simple trick is to boil the milk in microwave by setting appropriate time. So that milk gets boiled and there won't be any loss of milk.

Tip: Take a broad or heavy bottomed bowl or vessel, just take a drop of oil or ghee, apply at the top of the vessel on all the inner sides in circular motion. Basically there should be a thin oil coated line on top of the vessel. So when you boil milk, it won't overflow. Since you have applied oil to it. So you can check and turn off the stove once the milk comes to boiling point.

Sometimes when you boil milk a thin layer of milk will form at the bottom of the vessel, and its very hard to wash the vessel after it gets dried. So to avoid that there is a tip

Tip: Just wash the vessel or bowl by running under a tap, remove the excess water but don't rub with a cloth or anyting. Eventhough you have removed excess water, there will be a thin water layer in the vessel on all the sides. So now you pour the milk in it and boil it. The milk layer won't form because of the water layer. This is the beautiful tip for all my viewers.

Some people will make ghee at home. They will daily collect the milk fat layer which will form at the top of the milk after boiling. There is a tip to get more of the milk fat.

Tip: After you boiled the milk just leave the vessel without shaking for sometime. After that don't cover the vessel with a lid or anything. Just take the milk fat from the top. If you cover the vessel the milk fat will melt and mix with the mlik itself. Hope this tip also will be definitely useful for my viewers.

Thanks.

Storing the Strawberries

2010-02-21T15:03:00.000-08:00

Strawberry is a tasty and colourful fruit. In America, almost all the seasons we get this fruit. But very costly fruit. If we get them in bulk, we have a fear that we can't store them for too long or atleast a week of time. So what to do??? It is a big question for many people, so here is the beautiful tip for that. Here after you can buy them in bulk and store them for 2 weeks without any wastage.

All you need:
A zip lock bag, 4 Tissue papers, Strawberries.

Method of storing the Strawberries:

1. When you get the stawberries from the store, they will have some moisture in it. Basically that's the reason they get spoiled so soon if u keep them outside.

2. Take a zip lock bag (the size depends on the number of strawberries you want to store), take tissue papers(the size and length of them should be equal to the size of the zip loack bag), arrange them on 2 sides of zip lock bag, so that the tissues will cover all the sides and absorbs the
moisture of the strawberries and keep them fresh.

3. Now take the strawberries (don't remove the leaves of them), keep them in between the tissues of zip lock, don't over fill the bag, keep little empty space, cover with tissue on top of them, so that all the strawberries are completely packed.

4. Now remove all the air from the bag, by pressing with hands and immediately lock the bag properly.

5. Now keep the bag in the fridge and they will lost for 2 weeks of time. You can take the fruits whenever you want from the bag, but repeat the same process to increase the life time of them. The air should be removed completely before sealing the bag. That's very important.

6. Its always better to store them in 2 to 3 zip loack bags, so you need not open all of them when you want to eat them. Just open one bag, eat the fruits then go for the next one.

Hope all of you liked this tip and I am pretty sure that this tip will be useful for everyone.
Thanks.

Vanilla Flavored Cake using Cake Mix

2010-02-20T20:19:00.000-08:00

I prepared a vanilla flavored cake using Pillsbury cake mix which will be available at any American stores. There are many variety of flavors like chocolate, strawberry etc, so that u can try your favorite one. But the process to prepare the cake is similar to this recipe. Just the flavour of cake mix is different. It is very simple and made in 30mts.

All you need: Cake baking tray, Oven, Aluminium foil, Grinder.

Ingredients:

Cake mix- 1/2 pkt

Eggs- 2 no

Oil- 1 cup(medium)

Butter- 1/2 cup(medium)

Sugar- 2tbsp

Cashew nuts- 2tbsp

Apple or Banana- 1 medium

Aluminum foil- required to cover the baking tray.

Method:

1. In grinder, add cake powder, eggs, oil and run the grinder for once.

2. Melt the butter, add it to the grinder, add sugar and blend again.

3. Peal the apple or banana and slice them and add to the grinder and blend as a soft batter (abt 5mts). or u can cut then into very small chunks and add directly to the cake mix before baking.

4. Cut the cashews into very small slices.

5. Take baking tray, cover with aluminium foil and tight it on all the sides of tray so that the cake mix won't leak outside. Pour 1tsp of oil on the foil, spread on all the sides of tray.

6. Pour the finely blended cake mix in the tray, add cashew nuts (add apple or banana chuncks if u haven't added while grinding), mix well with a spoon.

7. Preheat the oven at 360F(farenheat) for 5mts, put the cake tray in it and set the oven cooking time to 30mts and close the oven door. (The time may vary for your oven)

8. Once it is done, remove the cake tray from the oven (Becareful the oven is really very hot). Leave it aside for 5mts. Then cut the cake and eat it.

Note: To check weather the cake is done or not, dip a sharp knife or fork in the cake and remove, if the cake mix does not stick to it, then it is done. If it hasen't done just put the tray in microwave oven for 2 to 3mts and let it cool.

U can also decorate the cake with the cream which is also called froasting.

Thanks for watching the recipe. Please let me know your comments on it.

Onion Pakodi

2010-02-20T19:47:00.000-08:00

Onion Pakodi is favorite snacks to anyone. In India, there are many variety of snacks like chat items, mirchi bajji, onion pakodi, pani puri, sev puri etc will be available at evenings at any road side. At evenings or on any rainy day, if u prepare this onion pakodi, everyone of ur family will enjoy this recipe. Hope you will definitely try it and enjoy with your family.

Ingredients:

Besan flour- 1 cup or sufficient

Onions- 3 medium

Jeera- 1tbsp

Chilli powder- 1tsp

Salt- to taste

Turmeric- 1/8 tsp

Curry leaves-handful(Optional)

Oil- for frying

Oil- 1tbsp(to mix with the batter)

All you need: A frying pan, spatualla, 2 tissues or newspapaers.

Preparations:

1. Peal the onions, chop them into thin and long slices. Separate each onion slice so that the pakodi will come very crispy.

Method:

1. In a bowl, take sliced onions, add chilli powder, salt, turmeric powder, jeera, mix well.

2. Heat 1tbsp of oil and add it to the onion mix and mix well.

3. Finally add besan flour little by little, meanwhile mix well, so we should not add all the besan flour at once. Add until the besan flour is sticked to all onion slices and each onion slice should be separated and coated very well with besan.

Note: Do not add any water while mixing the batter. The moisture of the onion slices itself sufficient to coat the besan flour.

4. Once the Onion mix is ready, we can immediately prepare pakodi. (You need not set it aside for a while).

5. Heat oil in a pan for frying the pakodi, when it is hot, drop the onion slices into oil, fry on both sides till golden brown colour (or when it appears to be little crispy).

6. Once they are done, remove them from oil and arrange them on any tissue or newspaper for a minute so that extra oil will be observed by it.

7. Repeat the same process till the onion mix is finished and hot hot pakodi is done.

8. Finally turn off the stove and add the curry leaves to hot oil and remove from oil when they are crispy.

Now the tasty and delicious onion pakodi is ready to be served. Just decorate with fried curry leaves and enjoy with your family members.

Try it and let me know your comments on it. Thanks.

Tomato Chutney- Version2

2010-02-12T20:50:00.001-08:00

Tomoto chutney is very delicious chutney which goes very well with rice, chapathi and curd rice etc. Previously I have posted a different version of Tomato chutney. Basically it can be prepared in many ways and almost the ingredients are same. Ok, let's have a look at the 2nd version.

Ingredients:

Tomatoes- 3 medium

Chilli powder- 3 tbsp

Salt- to taste

Turmeric- 1/8 tsp

Hing- pinch

Mustard seeds- 1tbsp

Jeera- 1tbsp

Fenugreek seeds or mentulu- 1tbsp

Urad daal- 1tbsp

Curry leaves- 8 no

Oil- 1 cup(small)

Preparations:

1. Wash and chop the tomatoes into small slices (Size is upto you).

2. Dry roast the mustard seeds, jeera, urad daal, fenugreek seeds separately and let them cool.

Method:

1. Add the dry roasted mustard, jeera, urad daal and fenugreek seeds into a blender and blend as a fine powder without any lumps.

2. Heat oil in the pan, add hing, turmeric, curry leaves and tomato slices and let the tomotoes fry for 2mts till they become little soft.

3. Turn off the stove and take the tomato mix into a bowl.

4. Add chilli powder, salt, ground mustard and fenugreek powder (3tbsp) to tomatoes, mix all of them well. Check for the salt and spiceness. Keep it aside for abt an hour and then serve with anything as side dish.

It can be preserved abt 10 to 15 days of time by storing in the fridge.

Hope you all have enjoyed by watching this recipe. Thanks.

Cabbage Potato Fry

2010-02-12T20:41:00.000-08:00

Cabbage Potato fry is simple to make and taste good.

Ingredients:

Cabbage- 1 cup

Potatoes- 3 medium

Oil- 1 tbsp

Salt- to taste

Chilli powder- 2 tsp

Turmeric- Pinch

Jeera- 1 tsp

Garam masala powder- 1tsp

Preparations:

1. Wash and chop the Cabbage into long slices.

2. Wash and chop the potatoes into thin and long slices. (Need not peal the skin of potatoes).

3. Take both cabbage and potato slices into a microwave safe bowl, sprinkle some water and micowave about 4mts (The time may vary for your microwave).

Method:

1. Heat oil in the non stick pan, add jeera, turmeric and fry a minute.

2. Now add microwaved potato and cabbage slices to the pan, stir well and fry abt 4mts by adding salt.

3. Once they are done, add chilli powder, garam masala powder, mix well.

4. Check the salt and spiceness. Add if u need some more.

Now the cabage potato stir fry is done. This is the simplest and fast method.

Note: You can directly fry the vegetables in pan instead of putting in microwave. Its entirely upto you. But the process is same. I followed this method to reduce the preparation time.

Thanks for watching the recipe. Meet you soon with a new recipe. Bye.

Cauliflower Onion Fry

2010-02-11T21:22:00.000-08:00

Cauliflower onion fry is a awesome dish made with cauliflower. This goes well with rice and chapathis. When I have cauliflower at my home, sometimes I will prepare cauliflower chutney, cauliflower fry, cauliflower (gobi) paratha and cauliflower rice.

Ingredients:

Cauliflower- 1/2 medium

Onion- 1 big

Salt- to taste

Chilli powder- 2 tsp

Garam masala- 1tsp

Mustard seeds and jeera- 1 tsp each

Turmeric- pinch

Oil- 2tbsp

Cashew nuts- 10 no (optional)

Preparations:

1. Wash and chop the cauliflower florets into small.

2. Peal and chop the onion into long slices.

3. Put both cauliflower and onion into a microwavable bowl and microwave abt 5 mts( the time may vary to your microwave).

Method:

1. Heat non stick pan, add oil, add cashews, fry till golden colour, remove from oil and keep aside.

2. Add mustard and jeera, when they crackle, add turmeric, cooked cauliflower and onion slices, mix well an fry abt 4mts.

3. Add chilli powder, salt, and garam masala powder, fried cashew nuts, stir well and turn off the stove after a minute.

Note:

You can deep fry the cauliflpwer and onion in hot oil instead of microwave them. If u are health conscious, then put them in microwave.

That's all, the cauliflower onion fry is ready to serve.

Please let me know your comments on it. Thanks.

Bread Upma

2010-02-11T21:10:00.001-08:00

Bread Upma is wonderful dish made with the bread slices but given a traditional flavour and look to it. Kids will hesitate to eat bread sometimes, so that time u can prepare this dish and tell them that it is upma or anything, they love to eat it since it has got nice flavour and soft texture also it will melt in their mouth. So try this recipe and enjoy with your family members...

Ingredients:

Bread slices- 5 no

Coriander leaves- 2 tbsp

Tomato- 1 medium

Green chillies- 2 no

Chilli powder- 1/2 tsp

Oil- 3 tbsp

Salt- to taste

Turmeric- pinch

Lemon juice- 1tsp

Mustard seeds- 1tsp

Jeera- 1tsp

Urad daal- 1tsp

Onion- 1 big

Curry leaves- few

Green peas- 1/4 cup (optional)

Corn- 1/4 cup (optional)

Carrots- 1 grated(optional)

Potato- 1 medium

Chat masala- for taste or optional

Preparations:

1. Boil the potato, peal and chop into cubes.

2. Chop the bread slices into small and desired sized cubes.

3. Chop the tomato, onion, cilantro, green chillies very finely and keep aside.

Method:

1. Heat oil in a pan, add mustard seeds when they start crackle, add jeera, turmeric, urad daal, curry leaves and fry a minute.

2. Add chopped chillies, onions, tomatoes and fry till onions becomes crispy.

3. Add potato, peas, grated carrot and corn then cook for 3mts. (I haven't added any of them now since I was in a hurry to prepare it)

4. Add salt, chilli powder, lemon jucie, mix well.

5. Add cubed bread slices, sprinkle some water, mix well and cook abt 2mts.

6. Finally add cilantro, chat masala and turn off the stove.

Now the dish is ready and serve hot as it is.

Note:

Add any varities of Vegetables.

Serve immediately.

Ravva Laddoo or Suji Laddoo

2010-02-11T21:04:00.001-08:00

Ravva Laddoo is one of the best sweets. Can be prepared with less ingredients. You can also add fresh cocount to it and make laddoos with both Ravva and coconut. Today I prepared them just with Suji(ravva).

Ingredients:

Suji- 2 cups

Sugar- 1 cup or little more if u wish.

Cardomon powder- 1/2 tsp

Butter or Ghee- 2tbsp

Cashew nuts- 1tbsp

Milk- 3tbsp or required.

preparations:

1. Remove the skin of the cardomom and make fine powder of it.

2. Take granulated sugar or make fine powder by griding in the mixie.

Method:

1. In a non stick pan add 1tbsp ghee or butter, fry the cashew nuts till golden colour and remove them and keep aside.

2. Add remaining ghee to tha pan, add suji, stir well and fry abt 4 to 5mts till the raw smell leaves but don't over fry the suji.

3. Take the fried suji in a broad bowl, add sugar, cardomom powder, cashew nuts, mix all of them well (Mix everything when the suji is hot itself).

4. Now add milk little by little, mix well, and try to make laddoo with that by pressing between 2 palms, but add only sufficient milk.

5. Likewise make all the laddoo's and let them dry for 15mts.

6. Store them in air-tight container and refrigerate them.

Note:

1. It will last for 5 to 7 days of time. Since we have added the milk, it can't be stored for too long. So better to prepare less quantity so we can finish them soon also can prepare fresh laddoos whenever we want.

Thanks for watching this recipe. Bye.

French Bread Toast

2010-02-11T20:55:00.000-08:00

Sometimes we don't feel like having a heavy breakfast. In that case this French Bread toast is perfect one to have and made in just minutes, also with the ingredients are available at our kicthen at any time.

Ingredients:

Bread slice- 1 no

Sugar- 1/2 tsp or optional

Pepper powder- 1/4 tsp or optional

Salt- optional

Egg- 1 no

Milk- 2 tbsp

Butter- 1tsp

Dosa skillet to prepare french toast.

Method:

1. In a bowl, take milk, add sugar, pepper powder, Egg, beat well till all the ingredients are mixed up well.

2. Meanwhile heat the skillet.

3. Place the bread slice in the beaten egg mix, let it be for 10 sec and flip to the other side and let it be for 10sec.

4. Check the heat (It should be medium hot). Add butter or normal oil, place the bread slice with a spoon on skillet. Fry on low flame till golden colour and filp to other side, add butter and fry it to golden colour.

5. Now it is done and serve hot....

Note:

1. You can skip the milk and add curd instead of milk.

2. Add either sugar or salt.

3. Pepper powder is entirely optional.

4. When you keep the bread slice in the beaten egg mix, it should be removed after 10sec and should be fried on skillet immediately (Don't over soak the bread slice in mix). It will become soft and becomes paste..

Hope you all enjoy this recipe. Bye...

Sweet Rice Pongal or Paravannam

2010-02-04T18:23:00.000-08:00

It is a authentic recipe which is most preferred sweet on any festival. And can be prepared very fast. On festival days we will be in hurry to do Pooja and prepare some special items and keep Naivedyam and all. So this dish looks simple but very special.

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 15mts and pressure cook till 4 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.

It can be served chill or hot.

Thanks for watching the recipe. bye...

Bottle gaurd curry (Sorakaya curry)

2010-02-04T18:17:00.000-08:00

Bottle gaurd curry is a simple recipe which is very tasty and easy to prepare. Sometimes we feel uncomfortable standing infront of the stove to do entire cooking process. So this kind of dishes will make our job easy. So to make it easy I cook this recipe in cooker. Here is the process to make this :

Ingredients:

Bottle gaurd- 1/2 (Medium)

Tomatoes- 2 medium

Onion- 1/2 big

ginger, garlic- 1 tbsp

Green chillies- 2 no

Curry leaves- few

Coriander- 2 tbsp

Salt- for taste

Chilli powder- 1tsp

Mustard seeds- 1tsp

Jeera- 1tsp

Urad and channa daal- 1 tsp each

Turmeric- pinch

Water- required

Oil- 1tbsp

Daniya powder- 1tsp

Preparations:

1. Wash, peal and chop the bottle gaurd into cubes (Size is upto you).

2. Chop the tomatoes, onion, ginger, garlic, chillies and coriander, keep aside.

Method:

1. Heat oil in the cooker, ad mustard seeds when they crackle add jeera, turmeric, urad and channa daals and fry a minute.

2. Add curry leaves, ginger, garlic, green chillies and fry a minute.

3. Add onion chopped and tomotoes and cook till onions becomes soft.

4. Now add bottle gaurd cubes, salt, chilli powder, daniya powder, 1/2 cup water, mix well and cook abt 3mts.

5. Add water if required, check the salt and add half of the coriander, close the cooker lid and cook till 4 vissles.

6. Once the pressure is released, garnish with coriander leaves and serve hot...

This bottle gaurd gravy or curry is prepared, Can be served with rice or chapathis.

Hope you all enjoy this recipe. Meet u soon with a new recipe. Bye...

Mint Chutney (Pudeena Chutney)

2010-02-04T09:31:00.002-08:00

Mint Chutney is very tasty and goes well with rice, chapathi and parathas. This is very flavourful and colourful chutney. Basically mint gives nice aroma. I take the fresh mint leaves bunch from stores, I remove all the leaves and let them dry on a news paper or a tissue abt an hour, after they get dreid, I will store them in a box and keep it in fridge. So it will stay fresh for 2 weeks of time. You can use it whenever u want but don't forget to wash them before you use it. So meanwhile I prepare chutney with that. And also will use in pulao or any rice varity and what not???? So no delays for the recipe...

Ingredients:

Mint leaves- 1 bunch

Ground nuts- 2 tbsp

Salt- to taste

Oil- 1 tbsp

Garlic- 2 no

Cilantro- 2 tbsp

Mastard seeds- 1 tsp

Jeera- 1tsp

Turmeric- pinch

Urad daal- 1 tsp

Sessame Seeds- 1tbsp

Red chillies- 2 no

Green chillies- 3 no

Curry leaves- few

Tamarind- little

Preparations:

1. Cut the mint leaves, wash them and dry for sometime.

2. Chop the green chilli, garlic and cilantro.

Method:

1. Heat pan, add 2 drops of oil, mint leaves and fry for 3mts or raw smell leaves, let them cool.

2. Dry roast the ground nuts and sessame seeds separately and cool them.

3. In a blender, add roasted ground nuts, mint leaves, garlic, green chillies, salt, tamarind, add 1/2 cup water and blend as a coarsed paste and take into a bowl.

4. Heat oil in the pan, add mustard seeds when they crackle add jeera, turmeric, urad daal, red chillies, curry leaves and fry a minute.

5. Add the seasoning to th chutney, check the salt and add chopped cilantro to it.

It can be preserved for 3 to 4 days.

Please let me know your opinions on it. Thanks.

Beerakaya Pesara Pappu- Variety1

2010-02-04T09:31:00.001-08:00

Daals are everyones favorite. Beerakaya is a good subji, but many hesitate to eat it very often including me. So when I get many of them, sometimes I prepare chutney, pappu and simple curry and finish them. Today I am preparing beerakaya daal with moong daal.

Mostly we prepare daals with tour daal only, just for change I prepare some daals with moong daal. Which is also very tasty.

Ingredients:

Beerakayalu- 2 no (small)

Moong daal- 1 cup (medium)

Salt- to taste

Chilli powder- 1tsp

Oil- 2tsp

Mustard seeds- 1tsp

Jeera- 1tsp

Turmeric- pinch

Urad daal- pinch

Channa daal- 1tsp

Curry leaves- few

Green chillies- 2 no

Onion- 1/2 big

Lemon juice- 1tsp

Daniya powder- 1/2 tsp

Garlic and ginger- 1tbsp

Preparations:

1. Wash, peal and chop the beerakayalu into small slices.

2. Wash and soak the moong daal abt 10mts.

3. Chop the onion, garlic, ginger, chillies, and cilantro, keep aside.

Method:

1. Add beerakaya slices, soaked daal into a cooker and boil till 2vissles and let it cool.

2. Meanwhile heat oil in a pan, add mustard seeds, when they crackle add jeera, turmeric, urad daal, ginger, garlic, curry leaves and fry 1mt.

2. Add chopped chillies, onion and fry till onions becomes soft.

3. Add salt, chilli powder, daniya powder, mix well.

4. Add boiled daal to the seasoning, mix well and cook for 2mts.

5. Add lemon juice and cilantro and serve hot with rice.

This daal suits for rice and chapathi. It can be preserved for 2 days.

The beerakaya moongdaal pappu is ready.....

Sorakaya Chutney (Bottle gaurd chutney)

2010-02-03T20:41:00.000-08:00

We can make many varieties with Bottle gaurd. One of the varity is chutney. Its simple to prepare like any other chutney. Goes very well with rice and chapathi. It can be preserved for 2 to 3 days by kepping in fridge. I always like to put it in the Sambar which gives good flavour. So lets start with the ingredients.....

Ingredients:

Sorakaya- 1/2 medium

ground nuts- 2 tbsp

Salt- to taste

Oil- 2tsp

Mustard seeds- 1 tsp

Jeera- 1tsp

Urad daal- 1tsp

Channa daal- 1tsp

Green chillies- 3 no

Garlic- 3 no

Curry leaves- few

Cilantro- 2 tbsp

Turmeric- pinch

Red chillies- 2 no

Onion- 1/2 medium

Ginger- inch slice

Tamarind- little

Preparations:

1. Wash, peal and slice the sorakaya into small slices.

2. Boil the sorakaya slices about 5mts by adding enough water to it. Drain all the water and let it cool.

3. Chop the garlic, ginger, green chillies, cilantro and keep aside.

4. Dry roast the ground nuts till golden colour and let them cool.

Method:

1. Add half of the the boiled slices, salt, tamarind, greeen chillies, garlic, ground nuts and ginger to the blender, add little water and grind as a coarsed chutney.

2. Heat oil in the pan, add mustard seeds when they crackle add jeera, turmeric, urad daal, red chillies, channa daal, curry leaves and fry 2mts, turn off the stove.

3. Add the seasoning and remaining boiled sorakaya slices to the chutney, mix well and check for the salt.

4. Add chopped cilantro to it and serve with rice.

Wonderful chutney is ready. Hope you will enjoy this recipe with your family members. Bye.

Cauliflower Chutney

2010-02-03T19:09:00.000-08:00

This Cauliflower Chutney is my all time favorite chutney. Very tasty and mouth watering chutney. I used to take it to hostel whenever I go from my home after holidays. All my friends used to like it alot. This can be served with rice or chapathi or side dish to any rice varieties. It is very very easy to prepare.

Ingredients:

Cauliflower-1 small

Garlic cloves- 8 no

Fenugreek seeds- 1 tbsp

Mustard seeds- 1 tbsp

Jeera- 1 tbsp

Urad daal- 1 tbsp

Chilli powder- 2.5 tbsp or upto ur taste

Salt- 2 tbsp or fot taste

Turmeric- 1/8 tsp

Oil- 1 cup (small)

Lemon juice- 3tbsp

Preparations:

1. Wash and chop the cauliflower in to the slices ( size as u prefer), drain all the water and let it dry on a tissue paper for 5mts.

2. Peal the garlic and slice into small parts.

Method:

1. Heat 2 drops of oil in a pan, add mustard seeds, jeera, fenugreek seeds, urad daal one by one and fry till they turn to golden brown colour but don't over cook it. Let them cool.

2. Then add all the fried items to the blender and blend as a fine powder.

3. Take the caluflower slices and garlic slices into a microwave safe bowl and microwave abt 4mts (The time may vary for your microwave, don't add any water).

4. Then take the cooked cauliflower slices and garlic into a bowl, add blended powder to it, add chilli powder, salt, turmeric powder, mix well.

5. Heat oil in a pan, and add it to the chutney, mix everything well.

6. Finally add the lemon juice to it, mix well. Atlast check the salt and spiceness add if u need anything.

Here is the wonderful chutney.

This can be preserved abt a week by refrigerating it.

Hope all of you will try it and let me know your valuable compliments on this recipe.

Thanks...

Brinjal Tomato Chutney

2010-02-03T18:50:00.000-08:00

It is a very good combination to the Rice and Chapathi. Previously I posted Tomato chutney recipe and this brinjal chutney is little bit variation to the tomato chutney and tasty as well. Here goes the recipe for it.

Ingredients:

Brinjals- 2 no medium

Tomatoes- 1 no medium

Green chillies- 2 no

Red chillies- 2 no

Salt- for taste

Cilantro- 1tbsp

Curry leaves- few

Onion- 1/2 medium

Oil- 1tbsp

Mustard seeds- 1tsp

Jeera- 1tsp

Tumreric- pinch

Urad daal- 1tsp

Fenugreek seeds- 8 no

Channa daal- 1tsp

Garlic - 3 cloves

Preparations:

1. Wash and chop the Brinjals and tomatoes.

2. Chop the green chillies, cilantro, garlic, onion and keep aside.

Method:

1. Heat oil in the pan, add mustard seeds, when they crackle add jeera, fenugreek seeds, turmeric, urad daal and fry a minute.

2. Add channa daal, curry leaves, red chillies, green chillies and garlic and fry 1mt.

3. Add chopped onions and stir well.

4. Add chopped brinjals and tomatoes. stir well and cook for 3mts.

5. Add salt, cilantro, mix well and turn off the stove and let it cool.

6. Add the brinjal mix to the blender, add little water and blend as coarsed/fine chutney.

7. Serve by garnishing with cilantro.

Note:

1. If u wish do the seasoning and add to the chutney after grinding.

2. This can be preserved in the frindge abt 3days.

Please let me know your suggestions on this recipe. Thanks.

Thanks to my friend Sasi who told abt this recipe.

Kakara kaya curry or Bitter gaurd curry

2010-01-28T23:16:00.000-08:00

Kakarakaya curry is very delicious curry. Many people does not like this curry since the taste of bitter gaurd is very bitter. So to remove the bitter tatse, follow this simple trick. Wash and chop the bitter gaurd into small slices or as you wish, remove the seeds and add 2tsp of salt to it and keep aside about 20mts. Squeeze all the salty water out of it and now the bitter gaurd is ready to fry or prepare curry.

In this curry we use tamarind pulp to avoid the bitter taste.

Ingredients:

Bitter gaurds- 8 no (Medium)

Tamarind- 2 tsp (pulp)

Sessame seeds powder- 2tbsp

Onions- 1 big chopped

Mustard seeds- 1tsp

Jeera- 1tsp

Oil- 2tbsp

Curry leaves- 6 no

Turmeric- 1/8 tsp

Chilli powder- 1tsp

Salt- to taste

Cilantro- chopped

Preparations:

1. Chop the bitter gaurds, add salt, keep aside for 20mts and squeeze the water out of it and keep aside.

2. Chop the onion and cilantro finely.

3. Soak the tamarind in water abt 20mts and take the pulp of it.

Method:

1. Heat oil in the pan, add mustard seeds, when they crackle add jeera, turmeric, curry leaves, fry a minute.

2. Add onions, fry till they become transparent.

3. Add bitter gaurd slices, add salt and fry abt 6mts.

4. When they become soft, add tamarind pulp, chilli powder, mix well and cook abt 2mts.

5. Check the salt. Turn off the stove, add chopped ciantro, sessame seeds powder, mix everyting well.

Serve hot with rice. It can be preserved abt 4days by refrigerating it in the fridge.

Thanks for watching the recipe. Meet you again with a great recipe. Bye

Cabbage Kobbari Curry

2010-01-28T23:02:00.000-08:00

This is a simple curry made with cabbage and kobbari. Most of the people does not like to eat cabbage curry but this becomes tasty when you add grated coconut to it. It goes very well with rice and chapathi.

Ingredients:

Finely chopped cabbage- 1 cup

Grated coconut- 1/2 cup

Mustard seeds- 1 tsp

Oil- 1tbsp

Jeera-1 tsp

Urad daal- 1tsp

Channa daal- 2tbsp

Green chillies- 3no

Curry leaves- 5 no

Coriander leaves- 2tbsp

Salt- for taste

Preparations:

1. Wash and chop the cabbage finely and keep aside.

2. Take store baught grated coconut or fresh coconut, grate it and keep aside.

3. Microwave the chopped cabbage in a microwave safe bowl and microwave on high for 4mts. )The time may vary for your microwave).

Method:

1. Heat oil in the pan, add mustard seeds when they crackle add jeera, turmeric, urad daal and channa daal and fry for a minute.

2. Add curry leaves, green chillies, salt, grated coconut and fry the coconut abt 2mts.

3. Add the microwaved cabbage, stir well and cook abt 3mts.

4. Check the salt, add finely chopped coriander leaves and turn off the stove.

Serve hot with plain rice and chapathi. Please let me know your comments on it. Thanks.

Onion Curry

2010-01-28T21:22:00.000-08:00

Onion Curry is my own invention. One day when I was in Bangalore, I remember all my vegetables were finished and was very lazy to go to market. But I had lot of onions in my kitchen then I decided to try a curry with onions only. Then I did it and came out really good. My hubby and my bor-in-law was praising this curry and had complete meals with this alone. I used to prepare it very often. Then from last 2years I haven't prepared it. Suddenly I thought I will prepare it and put this recipe in my blog. So my friends hope u will definitely try it and enjoy with your family members. Here goes the recipe for it......

Ingredients:

Onions- 3 big

Oil- 1tbsp

Mustard seeds- 1tsp

Jeera- 1tsp

Turmeric- pinch

Urad daal- 1tsp

Curry leaves- 8 no

Chilli powder- 1tsp

Sessame seeds, ground nut, putnala powder- 4tbsp

Salt- for taste

Garam masala powder- 1tsp (Optional)

Preparations:

1. Peal and chop the onions very very finely and keep aside.

2. Dry roast the sessame seeds, ground nuts and putnalu (1 cup) together, let them cool and grind as fine powder, keep aside.

Method:

1. Heat oil in the pan, add mustard seeds, jeera, when they crackle add turmeric, urad daal, curry leaves, fry a minute.

2. Add finely chopped onions, stir well and fry till they become soft and transparent that about 5mts.

3. Add salt, chilli powder, mix well and cook again for 2mts.

4. When its done, add sessame seeds ground powder, garam masala powder, mix well and turn off the stove.

The tasty and delicious Onion currry is ready. Hope u will enjoy it and please let me know your comments on this recipe. Thanks.

Kandi Chutney (Tour daal chutney)

2010-01-28T20:23:00.001-08:00

Kandi Chutney is a good combination to Rice. It can be preserved about 5 days of time. It is easy to prepare.

Ingredients:

Tour daal- 1 cup (small cup)

Salt- for taste

Red chillies- 5 no

Jeera- 1tsp

Oil- 1tbsp

Tamarind- very little(for taste- optional)

Turmeric- pinch

Mustard seeds- 1tsp

Urad daal- 1tsp

Curry leaves- 4 no

Preparations:

1. Dry roast the tour daal, red chillies, jeera (1/2 tsp) till golden brown colour and let them cool.

Method:

1. In a grinder add roasted items, add salt, tamarind, little water and blend as a fine paste .

2. In a pan, heat oil, add mustard seeds, jeera, urad daal, curry leaves, and fry for a minute.

3. Add the seasoning to the chutney, mix well and serve with hot rice.

Note:

1. Keep refrigerated to preserve it.

2. Seasoning is optional.

Thanks to my friend Rukmini who shared this recipe with me.

Thanks for watching the recipe. Hope u will try it.

Chuduva or Chivda

2010-01-12T22:47:00.000-08:00

This is one of my favorite snacks or breakfast from my childhood. I used to take it to hostel whenever I go from my home after my holidays. My friends used to like it alot. This is called as "Atukula Chuduva" or "Chivda" in some of the places. Its very easy to prepare and taste awesome. It can be preserved in a air-tight box about 1month.

Ingredients:

Atukulu- 3 cups

Oil- 3tbsp

Mustard seeds- 2tsp

Jeera- 2tsp

Turmeric- 1tsp

Hing- pinch

Green chillies- 2 no

Red chillies- 5 no

Curry leaves- 1tbsp

Putnalu- 2tbsp

Ground nuts- 2tbsp

Sessame seeds- 1tbsp

Salt- for taste

Sugar- 1tsp

Chilli powder- for taste or optional

Preparations:

1. Dry the atukulu in hot sun about 3hrs or microwave abt 1mt in high power. (The time may vary for your microwave).

2. Cut the green chillies and keep aside.

Method:

1. Heat oil in the pan, add hing, mustard seeds, jeera and turmeric powder, stir well.

2. Add green chillies, curry leaves and red chillies and fry a minute.

3. Add ground nuts, putnalu and fry a minute.

4. Add sessame seeds, salt, sugar, chilli powder and fry 1mt.

5. Add poha or atukulu little by little and mix it. Then Add completely and mix well. Keep the flame in sim otherwise they get burnt at the bottom.

6. Keep stirring and fry abt 3mts. Once they are done check the salt and spiceness. This is done.

U can serve hot or store in air tight box and serve whenever you want.

Hope you all liked my recipe. Thanks for watching it. Please let me know your comments on it...Bye.

Storing The Green Chillies

2010-01-12T22:30:00.000-08:00

Generally the Green chillies are main ingredients for any Indian dishes. Sometimes we buy them in bulk and we don't know how to store them, If we don't take care of them, they will spoil in a week of time. So no more wasting the chillies now. Just follow the simple and easy trick whenever you want to store them.

1. The chillies will have stem when we buy them. So remove all the stems of chillies.

2. Sometimes they may have the mud or dust. So wash them under the tap.

3. Dry them on a dry cloth or any tissue paper till the water gets observed.

4. Then store them in any box or bowl and keep it in fridge. Use until they get finished. So this is the simple trick to store the chillies.

Note:

1. After removing the stem, just keep in fridge and u can wash them whenever u want to use them.

2. U can also take some chillies, add ginger and garlic them make a fine paste by grinding and stoRe the paste in any box and put in fridge. So this paste can be used in any curries or gravies etc. It will also reduce our cooking time.

Hope you will definitely follow this trick.. Bye