Tuesday, November 10, 2009

Prawns Egg curry


Ingredients :
1) Eggs - 2
2) Prawns - 1/2 lb
3) Onions - 2
4) Cinnemon - 1 inch stick
5) Cloves - 6
6) Cardamom - 2
7) Poppy seeds - 1tsp
8) Coriander seeds - 1tsp
9)Oil
10) Ginger garlic paste - 1tsp
11) Redd chilli powder - 1tsp
Method :
1)Take 1tsp oil and fry 1 onion, cinnamon, cloves, cardamom, coriander seeds, poppy seeds. Make a fine paste.
2) Boil eggs and fry. keep aside.
3) Fry chopped onions until it turns brown, add prawns and ginger garlic paste. Fry for 10min on medium flame.
4) Now add red chilli powder, fried eggs and onion paste. Cook for another 5min on medium flame.
5)Now add water and salt.cook untill done.

Capsicum with dal powder

Ingredients :
1)Capsicum - 2 (Cut into small pieces )
2) Onion - 1 (cut into small pieces )

For powder :
1)Chana dal - 2tbp
2) Black gram dal - 2tbsp
3) Coriander - 1tbsp
4) Red chillis - 8

Method :
1) Make a fine powder with all powder ingredients.

2) Take oil in pan, fry onions and capsicum untill done.
3) Now add dal powder and salt.


Monday, May 4, 2009

Shrimp - Coconut Curry


Ingredients :
1) Shrimp - 20 nos
2) Onion - 1/2 ( cut into small pieces )
3) Green Chillis - 3 ( Cut into small pieces )
4) Garam Masala - 1tsp
5) Ginger garlic paste - 1tsp
6) Oil - 2tbsp
For Paste :
1) Grated Coconut - 1/2 cup
2)Onion - 1/2 ( Cut into medium pieces )
Method :
1) Grind coconut, onion into coarsely.
2) Take a vessel, add oil, fry onions, green chillis. Then add shrimp, fry for 15min on medium flame.
3) Add ginger garlic paste fry for 5 min. Then add masala and coconut - onion paste, fry for 15min. Then add water and cook.
4)Garnish with coriander leaves and serve with Hot White Rice.

Mukkala Pulusu

Ingredients :
1) Bottle gaurd - 1 small ( Cot into medium pieces )
2) Drump Stick - 9 pieces ( 2 inch )
3) Tomato - 2 ( cut into medium pieces )
4) Carrot - 1/2 ( Cut into small pieces )
5) Tamarind - 1 big lemon sized (extract the juice in 1 cup water)
6) Jaggery - small lemon size
7) Green Chillis - 4 ( Cut into small pieces )
8) Onion - 1 ( Cut into medium size )
9) Turmeric - 1/2tsp
10) MTR Sambhar powder - 1/4tsp

For tempering/poppu/tadka:
1)Oil - 1tbsp
2)Mustard seeds - 1 tsp
3)Cumin seeds - 1/2 tsp

4)Hing - 1/4 tsp
5)Crushed garlic flakes - 1
6)Dry red chilli (tear into pieces ) - 2
7)Fresh curry leaves - 10-12


Method :
1) Take a vessel add all vegetables, onions, green chillis, turmeric, 3 cups water, place alid and cook for 15min on slow flame.


2) Now add tamarind ectract, jaggery, salt, sambhar powder. Adjust water, place a lid and cook for 20min over slow flame.
3) Heat oil a separate pan, add the mustard seeds and let them splutter. Add the cumin seeds, hing, red chillis and fry for half a minute till they turn brown. Lastly add curry leaves and immediately add to the vegetable mixture.
4) Serve with Hot White Rice.

Chicken Pulao

Ingredients :
1) Chicken - 1 lb
2) Rice - 3 cups ( wash and soak for 15min )
3) Onion - 1/2 ( Cut into small pieces )
4) Onion - 1/2 ( Cut into slices )
5) Cloves - 6
6) Cardamom - 3
7) Cinnamon - 2 sticks
8) Shah jeera - 1tbsp
9) Coriander leaves
10) MDH karahi Ghost Masala - 3tsp
11) Ginger garlic paste - 1tbsp
12) Turmeric - 1/2 tsp
13) Oil - 2tbsp

Method :
1) Marinate chicken with turmeric, MDH masala, salt for 1hr.
2) Take a vessel, add oil, then fry cloves, cardamom, cinnamon. Then add onion pieces and fry it.
3) Now add marinated chicken cook for 20min over medium flame.Then add onion slices fry for 5 - 10 min.

4) Then pour the chicken mixture into rice cooker. Add soaked rice into it. Add 6 cups of water and cook.

Gobi 65

Ingredient :
1) Gobi - 1/4th ( cut into smal;l flowers )
2) Corn flour - 2tbsp
3) Rice flour - 2tbsp
4) Maida or all purpose flour - 2 tbsp
5) Red chilli powder - 1/2 tbsp
6) Black pepper powder - 1/2 tsp
7) Red color
8) Onion - 1/2 ( cut into small pieces )
9) Soy sauce - 1tbsp
10) Chilli sauce - 2tbsp
11) Salt

Method :
1) Mix cauliflower, corn flour, maida, rice flour, red chilli powder, pepper powder, red color and little water.
2) Then deep fry. Keep aside.
3) Take a pan add oil, fry onions..add chilli sauce, soy sauce..then add gobi. fry for 2min.


40 Garnish with coriander.

Vegetable Pulao

Ingredients :
1) Vegetables ( Potato, corn, carrot, peas ) - 2 1/2 cups ( Clean and cut )
2) Raw Rice - 2 cups ( wash and soak for 15min )
3) Cumin powder - 1tbsp
4) Coriander powder - 1 tbsp
5) Ginger garlic paste - 2 tbsp
6) Whole masala ( Cinnamo - 2, cardamom - 3, cloves - 4, Shah jeera - 1tbsp )
7) Onion - 1 large ( Cut into medium pieces )
8) Salt
9) Butter - 2tbsp



Method :
1) Take a vessel, add butter, fry whole masalas and onions.
2) Fry vegetables for 10min. Add cumin powder, coriander powder, ginger garlic paste. fry for another 10min.
3) Add vegetable mixture and rice and cook in rice cooker with 4 cups of water.
4) Serve with raita.




Karivepaku Pachadi ( Curry leaves chutney )

Ingredients :
1) Curry Leaves - 2 cups
2) red Chillis - 6
3) Chana dal - 2tbsp
4) Coriander seeds - 2tbsp
5) Cumin seeds - 1tbsp
6) Garlic - 2 ( cut into pieces )
7) Split black gram dal - 2tbsp
8) Tamarind juice - 1/4 cup

Method :
1) Fry 2 to 7 ingredients without oil.


2) Take a pan, add oil and fry curry leaves.




3) Grind all and make a fine paste, adjust salt.
4) Serve with Hot Rice.


Mixed Dal Powder


Ingredients :
1) Moong Dal ( Pesara pappu ) - 1/4 cup
2) Toor dal - 1/4 cup
3) Chana dal - 1/4 cup
4) Split black gram dal - 1/4 cup
5) Red chillis - 8nos
6) Cumin seeds - 1tsp
7) Salt
Method :
1) Fry all dals without oil. Keep aside.
2) Fry red chillis and cumin seeds.
3) Grind above all into fine powder. Adjust salt.
4) Serve with Hot Rice and Ghee.

Rajma Curry


Ingredients :
1) Rajma -1 cup ( Soak over night )
2) Onions - 1 large ( Cut into small pieces )
3) Green chillis - 4 ( cut into small pieces )
4) Ginger garlic paste - 1tsp
5) Tomato - 1 large ( Cut into small pieces )
6) Masala Powder - 1tsp
7) Coriander powder - 1tsp
8) Coriander leaves - for garnish
Method :
1) Take a pressure cooker, add oil , add onion and green chillis and fry. Then add ginger garlic paste fry for 5min.
2) Then add rajma, add coriander powder, masala powder, tomatoes, fry for 10min. Adjust salt. Add water and cook in pressure cooker until 3 whistles.
3) Garnish with coriander leaves and serve with Rice or Roti.

Sambhar

Ingredients :
1) Bottle gaurd - 1/2 small ( Cut into medium pieces )
2) Drum stick - 1 ( Cut into 2" size )
3) Bendi - 5 ( clean and cut )
4) Tomato - 2 ( Cut into medium pieces )
5) Coriander - for garnish
6) Dal - 1 cup
7) MTR Sambhar Powder - 3 tbsp
8) Tamarind juice - 1 cup

For Tempering :
1) Garlic - 1
2) Mustard seeds - 1 tsp
3) Cumin - 1/2 tsp
4) red Chilli - 3
5) Curry Leaves - 8

Method :
1) Cook dal and vegetables in a pressure cooker until 3 whistles. In that add tamarind juice and water bring to boil.
2) Add turmeric, salt, sambhar powder and bring to boil.
3) Take a pan, add oil and add tempering ingredients. Add it to sambhar.
4) Garnish with coriander.

Thursday, April 23, 2009

Raagi Dosa

Ingredients :
1) Raagi flour - 1/2 cup
2) Vegetables - 1 1/4 cup ( Carrot, Cabbage, Onions, Green Chilli's cut into small pieces )
3) Rice Flour - 1tbsp
4) Maida - 1tbsp
5) Oil

Method :
1) Take chopped vegetables in a bowl.

2) Add all flours.



3) Add little water and mix as shown below.


4) Now take a big lemon size dough and press with your fingers on plastic cover as shown below.



5) Take griddle, grease with 2 drops of oil and fry on slow or medium.
6) Serve as it is.


Mutton Pulao

Ingredients :
For Marinate :
1) Mutton - 1lb
2) Red Chilli powder - 1tsp
3) Garam masala - 2tsp
4) Salt
5) Turmeric - 1tsp

Method :
1) Marinate mutton with all ingredients for 1hr.

For Pulao :
Ingredients :
1) Rice - 3cups ( Wash and soak for about 15min)
2) Onions - 1 ( Cut into slices )
3) Green Chilli's - 4 ( Cut into small pieces )
4) Cloves - 3
5) Cardamom - 2
6) Cinnamon - 1stick
7) Methi Leaves - 1cup
8) Ginger garlic paste - 1tsp
9) Salt
10) Oil

Method :
1) Take a pressure cooker, add oil and add onions and chillis, fry for 10min on medium. Now add
ginger garlic paste, fry for 5min. Now add cinnamon,cardamom, cloves, methi leaves, fry for 2min.
2) Now add mutton and cook for about 20min and add water and pressure cook untill 3 whistles.
3) Take a rice cooker add rice, mutton if necessary add water and cook.
4) Serve Hot with Raita.




Wednesday, April 22, 2009

Semiya Upma

Ingredients :
1) Vermicelli Semiya - 1 cup
2) Channa dal - 2 tsp
3) Black split gram - 2 tsp
4) Cumin - 1/4 tsp
5) Mustard - 1 tsp
6) Green chilli's - 3 (Cut into sma;; pieces)
7) Onion - 1/4th of medium size ( Cut into slices )
8) Curry leaves - 5 - 6
9) Turmeric - 1/4 tsp
10) Hing - 1/2 tsp
11) Oil - 2 tbsp

Method :
1) Take a vessel add oil and heat on medium. Then add ingredient 2 to ing 6 fry till brown on medium flame.
2) Then add ingredient 7 to ing 10 and fry.
3) Add water and bring to boil (it takes 5 - 10 min). Then add semiya, place a lid and cook on very slow flame. Stir occationally.
4) When saemiya is cooked and water is absorbed, remove the pan from the stove and Serve with lime.


Tuesday, April 21, 2009

Zucchini Rice

Ingredients :
1) Rice - 1 cup
2) Zucchini - 1 (medium size ) (Grate zucchini with skin)
3) Cumin - 1/2 tsp
3) Mustard - 1 tsp
4) Red chilli's - 4 nos
5) Garlic pods - 2 ( cut into small pieces )
6) Green chillies - 3
7) Cloves - 4
8) Cinnamon - 2 sticks (1 inch each)
9) Cardamom - 2
10) Curry leaves - 6 - 8
11) Butter - 1 tbsp
12) Salt

Method :
1) Soak rice in water for 10min.
2) Take a vessel add butter and heat on a medium flame. Then add ingredient number 3 to 10. Fry it.
3) Then add grated zucchini and rice. Fry for 5 min.
4) Add salt and water. place a lid and cook on slow flame till rice is fully done.
5) Serve with mutton curry.

Tips :
1)Cook rice on slow flame.




Thalimpu Annam (Seasoning Rice)

Ingredients :
1)Rice - 1 Cup
2)Onion - 1 ( Cut into slices )
3)Green Chilli's - 4nos (Cut into small pieces )
4)Bay Leaves - 2
5)Cloves - 4nos
6)Cardamom - 3nos
7)Cinnamon - 2nos (1 inch )
8)Cumin - 1 tsp
9)Mustard - 1 tsp
10)Turmeric Powder - 1tsp
11)Red Chilli's - 2nos
12)Curry Leaves - 8 - 10
13)Garlic pods - 2nos ( big size ) ( cut into small pieces )
14)Oil
15)Salt

Method :
1)Clean rice and soak in water.
2)Take a vessel, add oil, let the oil heat on medium flame. Add ingrdient 3 to 13 ing. Fry for 5 min.
3)Add onions. Stirr fry for 5 - 10 min.
4)Add 2 cups of water ( Use soaked water ). Bring to boil. Adjust salt.
5)Then add rice.Place a lid and cook on very slow flame.
6)Serve with raitha.

Vankaya Kurma ( Brinjal Curry )

For Powder :
Ingredients :
1) Red Chilli - 6
2) Coriander seeds - 1 1/2 tsp
3) Cumin - 1/2 tsp
4) Chana Dal - 1tbsp
5) Split black gram dal - 1tbsp

Method :
1) Fry without oil and make a powder.

For Kurma
Ingredients :
1) Brinjal - 6 ( Cut into cubes )
2) Tamarind juice - 1/4 cup
3) Grated Jaggery - 2tsp
4) Toor dal - 1/2 cup ( Cooked )
5) Oil - 1tsp

Method :
1) Take vessel, add oil, then add brinjal, tamarind juice, salt and cook untill cooked on medium with lid.



2) Now add powder. cook for about 3 min.




3) Now add cooked dal and adjust salt.
4) Serve with Chapathi or Rice

Cilantro-Tomato Rice


Ingredients :
1) Cooked Rice - 2 cups
2) Tomato - 1 medium ( Cut into cubes )
3) 1 Ginger, 1/2tsp cumin, 1 redchilli - paste
4) Coriander leaves/ Kothimeera/Cilantro - 1 cup
5) Salt
6) Oil - 1tbsp
Method :
1) Pan a vessel, add oil, then add tomato, fry for 10min.
2) Now add ginger, cumin, red chilli paste fry for 3 min.
3) Now add coriander leaves, fry for 2min.
4) Now add cooked rice, fry for 10min. Adjust salt.
5) Serve HOT as it is.

Monday, April 20, 2009

Stuffed Bendi

Ingredients:
1) Bendakaya/Bhindi/Lady's fingers - 15
2) Onions - 3 ( chopped into small)
3) Mustard Seeds - ½ tspn
4) Turmeric pwd - a pinch

For stuffing:
1) Peanuts - 1cup
2) Khuskhus/Gasagasalu - ½tspn
3) Dhaniya - 1 tspn
4) Salt to taste.
5) Oil - 2tbspn
6) Red chilli - 5

Method :
1) Fry stuffed ingredients without oil. Make a powder

2) Mix chopped onions, turmeric, powder, 1tbsp oil.

3) Wash and wipe the okra with a cloth and make a slit from the bottom to up of three sides of each Okra.
4) Stuff all slitted Okra with this mix and kept the okras for a 15 - minutes aside.By keeping,it increases the flavour.


5) Heat oil in Kadai, add Mustard seeds,allow it to splutter and then Add stuffed Okra and stir for another 2 minutes.Add Oil and cook for another 3 minutes by covering with lid on medium flame.
6) Add the leftover(Onion ,ground pwd) mix and fry for 2 minutes until onions become translucent.
7) Sprinkle little water and stir and cook till Okra becomes tender and make sure to cook in low flame by covering with lid for another 8 minutes.
8) Serve with Hot Rice.







Tomato Pappu

Ingredients :
1) Toor Dal - 1 cup
2) Onion - 1/4 ( Cut into small pieces )
3) Tomato - 1 large ( Wash and cut )
4) Tamarind - small lemon size
5) Green Chilli's - 5 ( Cut into small pieces )
6) Red Chilli - 1 tsp
7) Turmeric - 1/4 tsp

For Tempering :
1) Garlic - 2 ( Mash it )
2) Mustard seeds - 1 tsp
3) Cumin - 1/2 tsp
4) Red chilli's - 5

Method :
1) Take a cooker, add all the above ingredients and pressure cook untill 4 whistles.
2) Take a pan, add 2 tbsp oil, then add all tempering ingredients. Add this into the dal, adjust salt.
3) Serve with Hot Rice.

Thursday, April 16, 2009

Junnu


Ingredients:
1) Sweetened condensed milk - 1 Tin

2) Whole Milk - 2 1/2 Cup
3) Cardamom (elaichi) powder - 1/4 tsp
4) Pepper powder - 1/2 tsp
5) Eggs - 2

Method:
1) Take bowl, add eggs and mix it well.

2) Now add condesed milk and whole milk, mix it well.

3) Now add cardamom powder, pepper powder.



4) Now add some water in pressure cooker, place the bowl in that cooker and steam on slow for about 45 min.
5) Cool it...refrigerate it.. and serve.


Navarathan Kurma ( Mixed Vegetable Curry )

Ingredients :
1) Potato - 2 ( Peel the skin and cut into small cubes as shown in fig )
2) Carrot - 1 small ( Peel the skin and cut into small pieces )
3) Cabbage - 1/4th of small cabbage ( Wash and cut into pieces )
4) Cauliflower - 1/4th of small ( wash well and cut )
5) Green peas - 1/2 cup
6) Red chilli powder - 1 tbsp
7) Garam Masala - 3 tbsp
For Gravy :
8) Tomato - 1 ( Cut into pieces )
9) Cashews - 1/2 cup
10) Turmeric - 1/4 tsp
11) Green Chilli's - 4 ( Cut into slices )
12) Onions - 1/2 ( Cut into slices )


Method :
1) Take a Pressure cooker add oil and heat it up. Now add onions and fry for 10min, now add green chilli's, cashews, fry for 10min. Now add tomatoes, fry for 10min. Make a paste. Keep aside.
2) In the same cooker, add 2 tbsp oil and heat, then add all vegetables place a lid and cook for 20 min on slow flame.


3) Now add red chilli powder, garam masala, turmeric, salt, mix well and fry for 10min.

4) Now add the tomato - onion - cashew paste and add water. Pressure cook untill 2 whistles.
5) Serve hot with Veg Biriyani or Roti.