Everything

Vankaya pappu/Eggplant dal

2011-02-19T21:22:00.003+11:00

Recipe:

½ cup of toor dal

1½ cups of water

6 small size purple or green young, firm and white fleshed brinjals - cut to small pieces

1 onion - cut to cubes

½ tsp each - red chilli flakes

1//4 tsp methi seeds/fenugreek seeds

turmeric and salt as per taste

2 medium size tomatoes chopped in chunks

Seasoning:

1 tsp of oil and
½ tsp each - crushed garlic, curry leaves, cumin and mustard seeds

Method:

Heat oil in a pressure cooker.

Do the seasoing the usual way. Add seasoning ingredients in the order mentioned above starting with crushed garlic and the final item would be toasting the mustard seeds.

When mustard seeds start to jump around, add the mashed dal to this seasoning

.To this seasoning, add washed dal with one and half cups of water.

Also the brinjal, onion, red chilli flakes, turmeric powder,fenugreek seeds and chopped tomatoes . Mix with a spoon.

Cover and pressure-cook to two or three whistles until the dal is cooked to fall-apart stage.

Once all the valve pressure is released, remove the lid. Add salt. With a wood masher or whisk, mash the dal to smooth consistency. Have a taste and adjust the salt level to your liking.

Instant tomato chutney

2011-02-19T19:33:00.004+11:00

This spicy pachadi goes well with rice, rotis, idlis, and dosas.

Ingredients

Tomatoes chopped big size 4no

Red chillies powder as per your taste

Roasted Methi or Fenugreek seeds powder 1/4 tsp

Salt as per taste

Garlic crushed 2 pods (optional)

Cooking oil 2tbsp

Tempering:

1 tsp mustard seeds

1/2 tsp cumin seeds

5 fresh curry leaves

2 dry red chillis

1 tbsps oil

Method

Pour oil in a heavy bottomed pan and fry the chopped tomato on high for 2 mins and then cook on medium heat till the tomatoes gets mushy.The main indication is the oil leaves the side of the pan.

Remove from flame. Allow to cool and add red chillie powder,methi seeds powder,salt,crushed garlic paste mix well. Transfer to a serving bowl.

Pudina chutney with peanuts

2011-02-19T19:07:00.005+11:00

Ingredients:

1/4 cup roasted peanuts / groundnuts
2 cup pudina / mint leaves
5-6 green chillies as per your taste
3 cloves of garlic
1 large grape size tamarind ball

For tempering:

1 tsp urad daal
1/2 tsp mustard seeds
1/2 tsp jeera, cumin seeds

few curry leaves

2 red chillies

1 tbsp oil
some water for grinding

Method:
In a pan, heat oil. Saute 2 garlic and green chillies.
Remove them and keep it aside .
Add the Mint leaves and fry them for a very short time.Because the more you cook the mint.It leaves a very bitter taste and leaf colour also changes to black.
Grind everything together along with the peanuts,the remaining gralic and tamarind with very little water, using as required.

Finally do the tampering.
Serve along with white rice with a drop of ghee or roti.....Enjoy

Basic carrot fry

2011-02-19T17:55:00.006+11:00

Ingredients:

4 Carrots
2 green chillies or you can use dry red chillies
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp urad dal
1/2 tsp chanadal
2 tbsp oil
Salt -as required
1 tsp Chilli powder(optional if you want it to be spicy)
Few curry leaves

1. Peel the carrots and cut them into small pieces.
2. steam the carrot in microwave or you can cook them in water. Cut the green chillies.
3. Heat oil in a pan, When it heats add urad dal, chanadal, mustard seeds, cumin seeds and curry leaves.
4. When it splutter add green chillies and fry them for few min.
5. Later add carrot pieces and let them fry. Add salt and fry for few more minutes.

You can have this with rice or roti,chappathi.
Varitation:

You can add fresh grated coconut or some dry coconut with some chillie powder

My New blog

2011-02-19T14:26:00.002+11:00

Hi friends,

I have recently came across a book called SMART FOOD FOR SMART KIDS. A fantastic book with lots of information about the food we eat.

Now a days lots of things matter.What we eat will affect us in future.Few weeks back when I was waiting for my son to finish his cricket match.I was just browsing my mobile.

There was an article about the lifestyle we are having now a days.The very reason leads us to eating unhealthy food and which infact is the reason why we have so many new virus(flu,cancer ..etc)happening.

when I young we never bought takeaway.Usually it is more home food.No finger food,no ready made stuff.Now everything is easy because we are becoming so adjusted to the easy life style that we are depending more on easy things.Like no more hard work just get some take away like Mc Donalds,noodles etc.

Finally a day will come when we will forget our traditional cooking.More and more of ready made stuff will affect our health as well as our kids.

So it is better we start changing our self to healthier option.

Iam planing to change our routine schedule with a healthier option.I thought of sharing them to you all.

I hope my new web site will help you all alot.

My new blog is http://smartfoodsmartkids.blogspot.com/

Easy Chicken curry

2011-02-18T23:25:00.004+11:00

1 kg Chicken with bones cut them into pieces as per ur wish

1 onion chopped

4 green chillies

1/2 bunch of coriander leaves

1tbsp ginger-garlic paste

salt to taste

1 Medium size tomatoe

1/2 tsp of turmeric powder

1tbsp coriander powder

2tsp chilli powder

3tbsp oil

1cup water

6 to 7 curry leaves

GaramMasala:

Cinnamon………………….2 inch stick

cloves………………….15

cardamom…………….2

garlic…………………….2(dried) like the ones in India which doesn’t have a lot of moisture

powder all the garam masala ingredients this can be stored for a long time in fridge.or it has nearly 2 months of shelf life.

Method:

1.In a pan heat oil and add onion and green chillies.when onions turn translucent add ginger garlic paste.

2.Ad chicken pieces,salt and turmeric saute them until the water that the chicken leaves evaporates and then add tomatoes,chilli powder,coriander powder and 1tp of masala that we made add some water.let it cook and add coriander leaves finely chopped ,cook till the u get the required consistency .

Egg rice with a twist

2011-02-18T22:40:00.010+11:00

Ingredients:

2 cups cooked Basmati rice/any ordinary rice (you can also use leftover rice)

4 boiled eggs slit

large ripe tomatoes cut into cubes

2 tbsps vegetable/ canola/ sunflower cooking oil

1 large onion chopped fine length wise

2 green chillies slit lengthwise

1 tbsp ginger and garlic paste

Whole spices(2to 3 cloves,1 inch Cinnamon,2 elachi,2 bay leaves)

2 tsps coriander powder

1/4 tsp turmeric powder

1 tbsp garam masala

Salt to taste

Preparation:Heat the oil in a deep pan and add the whole spices,onions and green chillies.Add ginger and garlic paste and fry till soft.

Add the tomato and mix well. Cook till the tomatoes turn pulpy.
Add the coriander powder,turmeric powder and garam masala powder, salt to taste and mix well. Cook on a low flame for 3-4 minutes, stirring frequently.
Add boiled eggs and cook for few mins.
Turn off the fire and add the rice. Mix well.
Serve with raita or tomato pachadi I posted recently

Tomato Pachadi

2011-02-18T22:21:00.003+11:00

Ingredients :
1 big tomato
2 cups yogurt
a few curry leaves
¼ tsp mustard
a small pinch hing
2 to 3 green chillies, chopped
1 ½ tsp cooking oil
a small bunch cilantro, finely chopped
½ tsp salt

Method :

Submerge entire tomato in water, and boil for 10 to 15 minutes, till it gets cooked.
Peel the skin and mash it well and keep it aside.
Fry mustard, hing, and curry leaves in oil, and add this to the
mashed tomato.
Mix yogurt, green chillies, salt to the mashed tomato and mix it well.
Decorate with chopped cilantro.

Vegie patch

2011-02-10T14:48:00.002+11:00

Daily routines:

Look at your vegies every day.
If you see any holes forming in leaves,look over and under the leeaves to see if you can catch and squash the culprit.
The more you do that's a big money-saver.
Look for weeds too.If you didn't plant or sow it,pull it out.
Usually you can just drop any weeds you pull back onto the ground to rot away,but not if the weed has bulb or flowers on it.In that case,throw it in the bin.
The fewer weeds the less competition there is for water and nutrients so your vegies get it all.And since many weeds are the host plants for insect pests,getting rid of weeds reduces your pest problems too.

Agapanthus'Baby Pete'

2011-02-10T14:09:00.003+11:00

Agapanthus

Once established it is very tolerant of dry conditions and coastal spots,and is easy to grow in sunny or partly-shaded spots in any well-drained soil.Apply a slow release fertiliser in spring.There's not need to prunebut removing old stems will encourage furtherflowering.Its compact habit makes it suitable to mass-plant as a groundcover or as an edging along pahts or driveways.It will also make a great display in pots in small gardens and courtyards.

Growing tips:

It's a moderate drinker

English Lavender

2011-02-10T13:35:00.002+11:00

English Lavender

A good looking,sweet smelling shrub topped with a haze of blue flowers.

They are lots of varieties which may be bigger or smaller in size,have greenish or greyish leaves,or flowers which range in colour from white through pink to purple.

English lavenders are small,bushy shrubs usually topping out at 60-70cm.They produce their flowers from the start of summer.

Lavender Basics

The most sweetly fragrant lavender of all
Plenty of sunshine,the more the better
Fast-draining sandy or gravelly soil is ideal
Shear lightly all over when flowers finish
Likes plenty of rain or watering during the cool months of the year,from May to September

Grower's tip:

Lavenders love lime.Each spring,spinkle one handful of Dolomite lime around each plant,lightly scratch it into the soil and water in well.

Grevilleas

2011-02-10T13:12:00.003+11:00

Grevilleas

They're Australia's most versatile,longest-blooming shrubs,and there are hundreds of naturals species but it's mostly the popular hybrids that draw gardeners in.

They've been bred for bigger,showier flowers or masses of smaller blooms and many hybrids also have the tidier,more compact habit that gardeners want.

Grevillea Basics:

Full sun to part-shade
Soil should drain freely but average quality will do
Prune after bloomig ends or when the least number of flowers are present on the bush
Water them deeply,occasionallly,but only during dry times
Feed once in spring with native plant fertiliser or don't feed at all
Attracts birds with its nectar-rich flowers

Grower's tip:

Grevilleas grow fast and can become too big for their spot.Control them with regular prunin.

Cut back after blooming and prehaps give a light trim again a few months later.

HIBISCUS BASIC

2011-02-10T12:28:00.002+11:00

Hibiscus are warm -climate,sun-loving shrubs happy right at the coast or much further inland as long as they get plenty or rain or watering during summer.Flowering starts late spring and continues for moneht and though each bloom only lasts a day or two,they just keep on coming so there are always plenty to admire.

Hibiscus Basics

Plenty of sun,the more the better
Warm,frost-free climates are essential
Good quality,fertile,loamy soil
Feed generously during warmer months
Water deeply at least weekly in summer

Grower's tip:

Hibiscus flower beetle feeds on pollen,marks petals,causes early flower fall.You can control this pest with Confidor.Also cut back plants by one-third in early October.

Easy Pakora

2011-01-12T21:53:00.003+11:00

This is one of the easiest snack which I learnt from one of my good tamil friend.

My friend is an excellent cook and she loves to cook.Most of the time she spends her time

in the kitchen trying her culinary magic.Iam just sharing one of her snack which she

made when we went to her house for dinner.

kids would love.Whenever I make my son says to me not give any fast food junk.

Please just make it for me when ever Iam hungry.He loves it so much.

Ingredients:

Soaked Channa dal(you can soak it for 3 to 4 hrs)--------2 cups

Cashew nuts --------1/4cup

Finely chopped onions --------1/2 cup

Green chili --------as per taste

Salt as per taste

Coriander leaves

Oil to fry the pakora

Method:

Grind the channa dal into coarse batter.

You need to leave some soaked channa dal aside may be one hand full.

Now add the rest of the ingredients .

Fry small spoonful of the pakora batter till golden colour and crispy.

Serve as a snack for coffee or tea.

Butter Chicken

2011-01-12T18:03:00.004+11:00

Ingredients:

1/2 kg------chicken tikka pieces

2 to 3 ------cloves

5 to 6 -------Medium size onions

6 -------Medium Tomatoes

2 to 3 -------Green chillies

2 tbsp ------Ginger /Garlic paste

Pinch ------Turmeric powder

1/4tsp ------ Tandoor colour

2 1/2 tsp----- Curry powder (Any plain curry powder from any Indian store

no specific brand)

1 to 1 1/2tsp ----Garam Masala(check my home made garam masala recipe)

1 tsp -------Kasuri methi(dried fenugreek leaves)

As per taste-------Red chili powder

1 tbsp --------Cashew nut

1tbsp --------Khus khus

2 tbsp---------cooking oil

Method:

Make a paste of cashew nut and khuskhus and keep it aside.

Fry the cloves for 1 min in the oil.

Then add diced onions.Cook them till they become dark brown in colour.

Changing colour of the onion is the main part to get the perfect colour of the butter chicken.

Add chopped green chills and then ginger garlic paste cook till you get the ginger garlic flavour.

After onions turn brown add the diced tomatoes with rest of the dry ingredients.

Cook till the tomatoes become soft.Add salt to the tomatoes.By adding salt the tomatoes will get cooked quickly with in few minutes.

Let the onion and tomato mixture cool down.

Then put it in a blender and make it into a fine paste.

Add water to sauce to get the consistency you like.

In a pan add the sauce add cashwe nut paste.

Finally add chicken pieces(already prepared chicken tikka pieces)and cook for 5 to 10 mins.

Garnish with coriander leaves.

Papdi Lilva beans/chikkudu ginjalu

2008-08-06T16:06:00.006+10:00

This is a simple traditional way of cooking Indian broad bean known as chikkudu kaaya ginjalu /broad beans in Telugu.It's available in most of the Indian grocery stores.You will get them in frozen section.So it is very easy
to cook with out any fuss of cutting or removing the strings.

I learnt this recipe from my granny who is an excellent cook and very good in house keeping.She is an extraordinary women who taught me many things in my day to day life.

Ingredients:
250gms chikkudukaya/broadbeans seeds frozen

50 to 70 gms(1cup) Egg plant/Brinjal Chopped into cubes

1 Big size potato chopped into cubes

2 medium onions, finely chopped
2 small size tomatoes finely chopped

1/2 tbsp ginger & garlic paste
pinch of haldi, turmeric
1 tbsp red chilli pwd (adjust)
2 to 3 tbsp coconut milk powder

1/2 tbsp corriander powder
salt to taste
fresh coriander leaves for garnish
few curry leaves
2 to 3 tbsp oil

Method:

1 Heat oil in a cooker, once hot, add the chopped onions saute till soft.Than add the ginger&garlic paste and curry leaves, stir fry for a few seconds.

2 Add the papdi lilva beans,chopped eggplant and potatoe . Add turmeric and tomatoes and saute further for a mt. Add chilli pwd,coconut milk powder,salt,mix and cook on medium heat for 2-3 mts.

3 Add a small cup of water and let it cook until you get one whistle .

4 Adjust salt, add coriander pwd, mix and turn off heat. Garnish with fresh coriander leaves and serve with rice or chapatis.

Lilva1 tin Toovar Lilva, drained and washed4 tbsp vegetable oil1 onion, chopped1/2 tsp chilli powder1 tsp turmeric powder1 tsp coriander powder8 oz tin tomatoes, peeled and chopped1 tbsp garam masalaSalt to tasteCoriander leaves to garnishHeat the oil in a pan and fry the onions until golden brown.Add the tomatoes, chilli, coriander, turmeric powder and salt.Stir and fry on a medium heat until the mixture is well blended and the oil has separated.Add the Toovar Lilva, cover and cook on a low heat for 10-15 minutes, adding a little water if the mixture dries to achieve the desired consistency.Sprinkle over the garam masala powder, stir and garnish with green coriander leaves.Serve with naan bread or rice.

Wheat Laddoo Recipe

2008-07-30T13:46:00.004+10:00

This laddoo i have tasted in my friends house when i went to there house for lunch.She is a North Indian and very excellent cook.She many 2 varieties of dishes for lunch.Dal Makhani and capsicum with paneer.Amazing! We enjoyed the lunch a lot.After we had main course she gave us 2 types of deserts one of them is this laddoo.This is a simple laddoo which she makes for her family and stores it for few days.I thought let me share that wonderful and easy recipe with you all.I hope you like it.

Ingredients:
• 2cups Wheat flour (Regular Wheat flour)

• 1/2 cup Ghee

• 1 cup Sugar

• 1/2 tsp Elaichi(Cardamom)

• 1/4 cup Nuts of your choice like Cashew nuts,Almonds,Raisins ...etc

How to make Wheat Laddoo:
•Heat a pan add ghee and roast the flour in it.
•Fry the flour till flour changes its colour from light to dark brown. It smells like cookies.The ghee should floats the sides of the pan
•Mix the sugar and cardamom with flour and mix well.
•Cook till 3 mins.the flour resembles like bread crumbs.

•Take out from the heat and add nuts.

•Prepare medium sized balls once the mixture is cooled.
•Atta Ladoo is ready.

Coffee and Walnut Cake

2008-06-19T16:18:00.003+10:00

Ingredients:
30g ----butter
1 tablespoon------ brown sugar
200g --------Walnuts,toasted
1/2 cup(125ml)---Milk
1 tablespoon----Dry instant coffee
185g----Butter extra
1 1/3 cups(300g)----Caster sugar
3 ------ Eggs, beaten
1cup(150g)----- Self-raising flour
3/4cup(110g)----Plain flour

Coffee Icing:
1Cup icing sugar
1teaspoon instant coffee powder
1-2tablespoons water

Method
Preheat the oven to 180°C
Butter and line square cake tin.
Melt butter in small saucepan,add brown sugar and walnuts;stir well.Cool.
Combine milk and coffee in small bowl;stir until coffee dissolved.
Beat extra butter and Castor sugar in small bowl with electric mixer until fluffy. Gradually add the lightly beaten eggs, one at a time.Fold in sifted flour,then milk mixture.
Spread one third of cake mixture in base of prepared tin,sprinkle with half walnut mixture,top with remaining cake mixture.
Bake in moderately slow oven about 45mins or until cooked when tested.Check by pressing gently with your finger - the cake should spring back.
Leave in the tins for 5 minutes, then turn on to a rack.
Make icing mixture

To make Coffee Icing:
Combine sifted icing sugar,coffee and sufficient liquid in small bowl to form a firm paste.Stand bowl in pan in simmering water,stirring until icing is smooth and glossy;remove from heat.Spread icing over cake using flat-bladed knife.

Fish pulavo

2008-05-07T20:42:00.003+10:00

Ingredients:
oil - 2 tbsp
Onion(finely chopped) - 1/2 kg(5 large)
Basmati rice - 3 cups
water - 3cups
Salt - as per taste
Baasa fillet fish - 3 pieces
Ginger finely chopped-1 inch
Turmeric powder - 1/4 tsp
green chillies - 2 no
Tomato(chopped) - 2 big(3 to 4 small) no
Garam masala powder - 1 tbsp (check my garam masala recipe)
Cumin powder-1tsp
Coriander powder-1tbsp
water-1/4cup water for sauce

Method:
Fry chopped onions in the pan on slow fire till onions turn dark brown.Make sure onions turn real dark brown that reflect on the colour of the pulvao when ready.
Make sure that you follow this procedure on slow fire from start till the end.
Once they turn brown add chopped ginger and green chillies.
Fry for 2 mins.
Then add chopped tomatoes with salt.Cook till the tomatoes become soft.
Add Coriander powder,turmeric powder and garam masala.
Stir it till all the ingredients mix properly.cook it for 5 more mins and add water for the sauce.
Add fish slices to the sauce and over the fish slices with sauce on the top.So that fish absorbs the flavours of the spices.cook for exact 5 mins and in between tip over the fish slices so that they cook properly on both the sides.
After the fish is cooked take out the fish slices with little sauce in it.
Now rice has to be cooked in the remaining sauce .For the above mentioned quantity of rice we need 6 cups water/sauce.Using a rice cup measure the number of cups of sauce you have got and add remaining cups with water.
Once rice is cooked before serving the rice place the fish slices with sauce on the top of the rice and warm it in microwave for 1min.You can even garnish with coriander.

Dahi for Chat

2008-05-07T20:20:00.004+10:00

Ingredients:
1/2 cup plain yogurt,
1/4 tsp red chilli powder
1/4 tsp cumin powder
1/2 tsp chaat masala
salt, to taste

Method:
Yogurt should be beaten with 1-2 tbsp of water till smooth.
I prefer to beat the yogurt with a stick blender.
Add rest of the dry ingredients.
you can use this dip/dahi for various Indian snacks like
different chat items.

Cherry cake

2008-05-07T20:16:00.002+10:00

Ingredients:
125g unsalted butter
3/4cups caster sugar
2 eggs,lightly beaten
1/2 teaspoons imitation vanilla essence
1 cup / 265 g glace cherries,chopped
2 cups self -raising flour
1/2 cup milk

Directions
Preheat oven to moderate 180c
1. Brush a deep,20cm ring tin with melted butter or oil,line base with paper;grease paper.Using electric beaters,beat butter and sugar in small bowl until light and creamy.
2. Add eggs gradually,beating thoroughly after each addition.Add essence;beat until combined.Transfer mixture to large mixing bowl;
add cherries.Using a metal spoon,fold in sifted flour alternately with milk.Stir until just combined and mixture is almost smooth.
3. Spoon the mixture evenly into the prepared tin;smooth surface.Bake for 35 to 40 minutes or until skewer comes out clean when inserted in center of cake.Leave cake in tin 10 minutes before turning onto wire rack to cool.Dust with sifted icing sugar,if desired.

Egg curry with a difference

2008-05-07T19:13:00.003+10:00

Ingredients:

6 Eggs
2 Finley chopped onion medium size
2 Finley chopped tomato medium size
1/2 tsp ginger & garlic paste
1-2 Chopped length wisegreen chilies(Optional)
2 tbsp chopped coriander leaves
6 to 8 curry leaves
Salt To Taste
Red chili powder to taste
3/4th tsp turmeric powder
1/2 tbsp coriander powder
1/4 tsp garam masala(optional)
2-3 tbsp vegetable oil

Preparation:

Heat oil in a kadhi or wok and add onion,green chili ,ginger-garlic paste and fry till golden brown.
Add Chooped tomatoes with all the spices (salt, turmeric, coriander & chili powder) except garam masala . Fry till it starts leaving oil.
Add 1/2cup of water and now add whole eggs directly into the pan.
Close the pan with a lid and cook on low flame till the egg gets cooked.
One of the main important thing in this curry is you should not stir the eggs.
You make sure they set in one place and turn them just lik you do for poached eggs.
Simmer for 10 minutes.
Garnish egg curry with garam masala and coriander leaves and serve hot with paratha, roti or rice.

Chillie powder for tomato chutney

2008-05-07T19:08:00.001+10:00

Chillie powder

2008-05-07T19:05:00.001+10:00

Home made Garam masala

2008-05-07T18:54:00.001+10:00

Garam masala

This is the most aromatic and fragrant of all Indian spice blends. Used throughout India in all types of dishes — from appetizers and soups to yogurt salad and main courses. It is widely available, but my homemade version is more fragrant and, of course, fresher.

There are many versions for this magic masala.This version i have learnt from my Sindhi friend who is an expert in cooking and has a treasure for creative cooking ideas.I usually call her Khana Khazana.She is an amazing girl.I will be sharing few of her Khazana's in my blog.One of them is this simple masala powder.

This garam masala is magic powder which can be used in many recipes like fish pulavo,Chicken tikka,Paneer tikka etc....

I will be posting all these recipes very shortly.

Ingredients:

Jeera(Cumin)---------------50gms

Elaichi(Cardamom)--1 Tbsp

Cloves------------------15 to 20 no

Cinnamon stick(small size)-------5 to 6 pcs

Bay leaves--------------6 to 8no

Method:

Put the cumin,cardamom,cloves,cinnamon stick and bay leaves in a dry heavy skillet over low heat. Toast the spices, stirring occasionally, until they turn several shades darker and give off a sweet smoky aroma, about 5 to 10 minutes. Do not raise the heat to quicken the process, or the spices will brown prematurely, leaving the insides undercooked. Cool completely.
Working in batches if necessary, transfer the mixture to a spice mill or coffee grinder and grind to a powder.Use immediately or store in an airtight container in a cool, dry place.Can be used up till 3 months.

Muruku

2008-04-27T23:13:00.001+10:00

Ingredients:

Rice flour : 3 cup
Besan Flour : 1 cup
Butter : 2 tbsp(room temperature)
Cumin seeds : 1 tbsp
Red chili powder : As per taste
Water : as needed for consistency
Salt : required to taste

Method of preparation:

Take a wide pan and add all the flours, butter, red chili powder & salt mixture and cumin seeds.
Slowly add water to knead it into a tight and stiff dough.
Now comes the fun part you need a Muruku mold to make this, There are different attachments comes with a murukku maker (just like the food processor attachment). I’ve used the single star attachment to make this murukku but you can use three star to make a different shape.
Now take a small amount of dough and put it in the maker and close the maker
Heat oil in a pan when its hot enough to deep fry.Add murukku one by one by the pressing the mould and slowly rotate the maker into a circle shape till you form a medium sized spirals.
Deep fry until it becomes golden brown and remove from heat.
Let it cool for few minutes and store it in a air tight container.

Chocolate Cup Cakes

2008-04-23T19:58:00.003+10:00

Makes 12

Ingredients:

100g butter

2/3cup caster sugar

1teaspoon vanilla essence

2 eggs,lightly beaten

1cup self raising flour

1/3cup Cocoa powder

1/2 teaspoon bicarbonate of soda

1/2 cup milk

Method:

1.Preheat oven to 180c conventional or 160c fan forced.

2.Cream butter,sugar and vanilla until light and creamy.Gradually add

eggs and mix until just combined.

3.Sift flour,cocoa and bicarbonate of soda.Add to creamed mixture with milk.Stir until just combined.

4.Spoon into greased 1/3 cup muffin pans and bake for 15 to 20 minutes or until skewer comes out clean.Cool then spread tops with chocolate butter cream.Exact baking time may vary between ovens.

Chocolate butter cream

Ingredients:

60g unsalted butter,softened to room temperature

1 and 1/4 cup icing sugar,sifted

1 tablespoon cocoa powder,sifted

1 tablespoon milk

Method:

Combine all the ingredients in a food processor and process until smooth.

Beat Ever Chocolate Cake

2008-04-23T19:47:00.004+10:00

Ingredients:
125g unsalted butter
1/2 cup caster sugar
1/3 cup icing sugar
2 eggs,lightly beaten
1 teaspoon imitation vanilla essence
1/4 cup blackberry jam
1 and 1/4 cup self raising flour
1/2 cup cocoa powder
1 teaspoon bicarbonate of soda
1 cup milk

Rich chocolate butter cream
Ingredients:
50g dark chocolate,finely chopped
25g unsalted butter
1/4 cup icing sugar
2 teaspoons cream

Method:
Preheat oven to moderate 180c.Brush a deep,20 cm square cake tin with melted butter or oil,line the base and sides with paper:grease the paper.

1.Using electric beaters,beat butter and sugar and sifted icing sugar in small mixing bowl until light and creamy.Add eggs gradually,beating thoroughly after each addition.Add essence and jam:beat until combined.
2.Transfer mixture to large mixing bowl.Using a metal spoon,fold in sifted flour,cocoa and soda alternately with milk.stir until just combined and the mixture is almost smooth.
Pour mixture into prepared tin;smooth surface.Bake 45 minutes or until skewer comes out clean when inserted in center.Leave cake 15 minutes before turning onto wire rack to cool.
3.To make the rich chocolate butter cream:
Combine the chocolate ,butter,sifted icing sugar and cream in a small pan.Stir over low heat until the mixture is smooth and glossy.Remove from the heat.Spread butter cream over top of cake using a flat-bladed knife.

Storage time:
1 week in a airtight container or up to 3 months in the freezer UN-iced.

Hint:
The surface of this cake may be slightly wrinkled after cooking,this is easily concealed by the butter cream.

Methi chicken

2008-04-23T19:40:00.003+10:00

Ingredients:
Chicken chop it small size pieces - 500 gm
Ginger & garlic paste - 1 tbsp
Onion chopped (finely) - 2 medium size
Tomatoes finely chopped-2 small size
Methi leaves - 1/2 cup
Garam masala - a pinch optional
Coriander Pwdr - 1 tbsp
Oil - 4 tbsp
Turmeric - 1 tsp
Green chili chopped (finely) - 2no
Red chili powder - 1/2 tsp
Cinnamon-1/2 inch
Cloves-2 to 3pieces whole
Curry leaves-5 to 6 no
Coriander leaves-1 tbsp
Salt -to taste

Method
First saute Cinnamon and Cloves in oil. Then add onion chopped. When it is soft (not red) add green chili chopped.
After that add ginger and garlic paste and saute for 2 to 3 Min's.
Add methi leaves and curry leaves to that. Mix till it mixes properly. Then chicken in "HIGH" flame for 2 Min's. Cook till water evaporates from the chicken pieces.
Then add chopped tomatoes, garam masala,red chili powder & coriander pwdr. Cook for 10 mins by covering the pan with lid.
(Add water if necessary) Serve hot. Garnish with coriander leaves.

Methi beans

2008-04-23T19:03:00.002+10:00

Ingredients:

Date and Walnut Rolls

2008-03-29T09:27:00.002+11:00

Ingridents:

1cup Chopped dates

60gms butter

1cup browm sugar,firmly packed

3/4 cup water

1/2 teaspoon bicarbonate of soda

1egg,lightly beaten

1/2 cup chopped walnuts

1cup self-raising flour

1/2cup plain flour

Method:

Combine dates,butter,sugar and water in pan,stir constantly over heat without boiling until sugar is dissolved.Bring to the boil until sugar is dissolved.Bring to the boil,remove from heat.Transfer mixture to large bowl,cool to room temperature.

Grease 2 nut roo tins.Stir soda,egg and walnuts into date mixture,then sifted flours.Spoon mixture evenly into prepared tins.Bake in moderate oven for about 1hour.Stand rolls in tins,with lids on,for 10 mins.Remove lids,turn on to wire rack to cool.

Keeping time: 3 days

Palak Mushroom(Spinach Mushroom)

2008-03-28T10:49:00.003+11:00

Ingredients:
Palak(Spinach)frozen----------250gms
Mushroom(cooked with little salt)----------------------250gms
Onion----------------------------1big size chopped
Tomatoes------------------------1big size chopped
Green chilles---------------------3 to 4 no
Ginger and garlic paste----------1tsp
Cumin seeds----------------------1/2Tbsp
Butter -----------------------------4tbsp
Cumin Powder---------------------1tsp
Corriander powder----------------1/2tsp
Red chille powder------------------1/4tsp
Turmeric powder-------------------1tsp
Garam Masala powder--------------1/3tsp
Cream(optional)--------------------2Tbsp
salt as per taste

Method:

If you are using fresh spinach .Wash & drain the water from Spinach. Chop them coarsely.
In a pan bring to boil or microwave on high for 8 minutes by adding little bit of salt.Cool & grind them coarsely to Paste.
In the same pan cook the onions with green chillies and little bit salt along with little bit of water.Cook till the water disappears in the onions.Cool and grind them in to a fine paste.
In the same way cook the tomatoes chopped with water and little salt.Cool it and make it into a fine paste.
Heat the butter,add cumin seeds.Once they start spluttering add onion and green chille paste.Fry onions till translucent and color changes to brown . Add Garlic & ginger paste fry briefly.
Add the tomatoes paste fry for 5 mins till the oil floats on the edges.Finally add the spinach paste and mix all the spice powders & stir.
Let cook for a couple of minutes till combined. Add the Cooked mushrooms for 2 minutes & switch off the flame.Adjust the seasonings & Serve Garnished with Cream & Grated Cheese on top

Broccoli and potato fry

2008-02-29T14:50:00.000+11:00

Ingrdients:
4 medium sized boiled potatoes.
1 branch broccoli cut into tiny florets.
2 large onions cut into length and side wise (not thin but little wider)

dry masala - grind it fine and keep it aside
-------------------
2 table spoons dessicated coconut powder
chilli powder
salt, turmeric pasupu, curry leaves

3 garlic cloves - coarsely smahed
1 table spoon of chilly flakes to be added at the end

Heat fry pan and add some oil in it. Splutter seasoning, add onions, tumeric and saute them. Add curshed garlic and curry leaves after 3 minutes and saute it too. Immediately add dry masala and mix it well. Now add broccoli florets and salt mix the contents well and keep the lid for five minutes on medum flame. When you think broccoli are done now mash the pototoes in a bowl wit your hands or potaotoe masher. I prefer the potatoes to be mashed rather than cut into cubes and add salt to them separetly and mix in with the contents into the pan. Saute it for 5 more minutes. At the end add dry chilly flakes to it and serve.

Cooking broccoli is up to individual preferences. For health point of view, don't saute them too much that they wilt. But if you don't like raw broccoli flavour, then cook them more. I prefer to have them a bit curnchy and raw.

Check out my Slide Show!

2008-02-25T22:49:00.001+11:00

Pepper Mushroom

2008-02-14T22:27:00.001+11:00

Hyderabadi chicken Dum Biryani

2008-02-14T22:20:00.002+11:00

Serves : 8
Ingredients:-
There are steps in preparing Hyderabadi chicken dum biryani.

Step 1 :
Cooking rice.It should be half cooked and the rice will be cooked later with marinated chicken under steam(dum).Thats why this biryani is called Dum biryani.It may look difficult intially but once you start preparing.It is the most easiest dish to prepare for all special occasions.
To cook the rice you need the following ingredients.

Note: If you have rice cooker you can cook it with the following measurement.If you dont have rice cooker you need to add 10 cups of water instead of 6 cups.

Basmati, Long Grained Rice - 4cups
Water - 6 cups
Oil -2 tbsp
Cinnamon sticks - 2
Cloves - 5no
Bay leaves - 2no
Cardamon - 6no

Method:
Soak the rice for 30mins in water.
In a large vessel combine the rice, water, salt,rest of the ingredients and cook till the rice is half-done. Drain the excess liquid and spread the rice on a plate to cool.

Step 2:
Marination of the chicken.It should be done minimun for 4 hrs.If can marinate one day before making the biryani it would be more tasty.

Chicken - 900 gms, mixed pieces of chicken with bone, Boneless, skinless breast pieces, cut into 2 cms cubes
Shah Zeera/Royal Cumin - 1 tbsp
Onions - 5, large, sliced
Cinnamom - 2inches(2no)
Cloves - 6
Green Cardamom - 4
Ginger-Garlic Paste - 2 tbsp
Yoghurt -2 cup
Tomatoes - 1, large and ripe (optional)
Turmeric - 1/4 tsp
Red chilli powder - 2 tsp
Lemon juice - 6 tbsp
Salt - to taste
Saffron Strands/Edible Red Food Colour - a pinch
Saffron strands/Edible Yellow Food Colour - a pinch
Bay leaves - 1
Green Chillies - 3, small sized, slit lengthwise
Butter/Ghee - 3 tbsp
Fresh Mint leaves - 2 tbsp, wahsed
Fresh Coriander leaves - 2 tbsp, washed, chopped finely
Javetri (mace) 1tbsp

Note:
Shan biryani masala - 1 1/2 tsp(optional)If you can get this masala it would be more handy.You need to add this to the above ingredients.When you add this masala powder you need to reduce by half the above spieces like cinnamom,cloves and mace.
If you adding the whole ingredients you need to crush them into powder before adding to the chicken.

Method:
Grind the ingredients to be ground to a fine paste. Mix this paste with yoghurt and salt. Make cuts on the chicken pieces and rub this marinade into them well. Marinate in the refrigerator for at least four hours.

Step 3:

Heat the oil in a heavy-bottomed pan till hot and fry the sliced onions till they are crisp and golden brown.
Add the marinated chicken pieces, mix well with all other ingredients and add fried onion
In a large heavy-bottomed pan add chicken with marinade and top , a layer of rice topped with a portion of the saffron milk. In this way arrange alternate layers of melted clarified butter (ghee)/ butter, chicken, rice and saffron milk till they are all used up. Make sure the topmost layer is of rice topped with melted clarified butter (ghee) / butter and saffron milk.
cook on high heat for first 10 min and next 10 min medium heat and next 10 in low heat
cover it with a tight fitting lid. Cook on very low level
Garnish with slices of boiled eggs, nuts or raisins.

Noodles chinese style with vegetables and egg

2008-02-14T22:07:00.003+11:00

Ingredients:

Noodles ===========250gms.
Ginger finely chopped============ 1 tsp.

Garlic finely chopped=============2tbsp
Green chillies finely chopped ============3
Spring Onions chopped ==========½ cup
Carrots chopped ===============½ cup
Capsicum chopped =============½ cup
Bean =======================½ cup
Cabbage=====================1/2cup

Onion big size=================1(chopped length wise)

Aginomoto A pinch
Black pepper =============¼ tsp
Soya sauce ===============1 ½ tbsp.

Vinegar==================1tsp

Hot red chillie sauce=========1tbsp

Sweet and chillie sauce with honey===1/2tbsp
Oil =====================4 tbsp.
Salt To taste

For the Noodles-
Water 5 cups
Oil 1 tsp.
Salt 1 tsp.

Method for cooking noodles -

1. Boil the water and add the noodles and salt. Cook uncovered over a high flame for 2-3 minutes, stirring often.

2. Remember to cook them at least an hour or two before they are required.

3. Add oil in a wok .Add the onion,garlic and ginger . Fry lightly.cook till onion turn light brown.

4. Add all the vegetables, ajinomoto, pepper and salt. Stir fry over a high flame for 2 minutes.

5.Then add all the sauces togather along with vinegar.Cook in high flame for 5 mins.

6. Garnish with thin long pieces of spring onion tops.
6. Serve very hot.

Veg-Manchuria

2008-02-14T21:59:00.003+11:00

Ingredients:
1tsp ajinamoto
10 Finely chopped beans
1 cup cooked rice
1 cup cabbage
1/4 green capsicum
1/4 carrots
1/2 cup cauliflower
1tbsp very hot chilli paste
3piece chopped green chillies
3 cloves chopped garlic
3tbsp corn flour
1inch finely chopped ginger(optional)
oil to fry the dumplings
1 big size chopped onion
2tsp pepper pdr
salt as per to taste
2tbsp oil
4tbsp soya sauce
1tbsp tomato sauce
1tbsp sweet chillie sauce with honey
1 springs spring onion
3tbsp soya sauce
1/2tbsp vinegar
All purpose flour required according to the binding of the dumplings

Method:

Boil /steam finely chopped minced vegetables.

Grind the cooked rice into a very fine paste.

Bind the minced vegetables with some corn flour,plain flour and rice paste and make small lumps the size of a ping pong ball.

roll th dumplings in the corn flour and deep fry in the oil .keep the dumplings aside.

make sauce by adding chopped garlic, chopped ginger and chopped onion .

Saute for 5 mins till the onions become very soft.

Add soya sauce,tomato sauce,chilli paste,sweet chillie sauce with honey,ajinamoto and cook thicken with cornflour mixture(take 1tbsp of cornflour and mix with 5 tbsp of water) adding very little at a time.

Add fried dumpling with spring onions chopped .

Cook for 5 mins.

Serve hot with noodles or chinese veg fried rice or egg fried rice or chicken fried rice.

Cabbage fry with carrot and peas

2008-02-14T17:57:00.003+11:00

Ingredients:
Cabbage -2 cups
Carrot grated - 1 large
Green peas-3 tbsp
Turmeric powder-1tsp
Green Chillies - 5 to6
Desicated Coconut - 4tbsp
Garlic crushed-2 pieces
Coriander powder-1tsp
Cilantro Leaves
Salt as per taste

Seasoning:
Jeera, Mustard Seeds,urad dal spilt,channa dal, Karipatta and Oil

Method:
Cut Cabbage into thin strips, Carrot into thin long slices, green chillies sliced into thin strips and coconut .
It's very simple...Take 2 tbsp of oil in a wide pan, add the seasoning: jeera(cumin seeds), mustard seeds and karipatta, when it starts crackling add cabbage,carrot,turmeric powder,green peas and green chillies at the same time.
Note that you should fry the cabbage on high flame only, if not... Cabbage will leave water, and the proper taste won't come.
Add salt after 3 minutes,crushed garlic and and fry well, don't reduce the flame. Fry till the cabbage doesn't leave any water.Add coriander powder and coconut powder.Cook for another 5 to 10 mins.Switch it off and garnish with corriander . Good with Chapatis or roti or hot rice or lemon rice

Bombay chutney/Pitla

2008-02-09T10:53:00.000+11:00

Ingredients:

Onion.............1 big size finely chopped

Potato.............1 small size chopped into small pieces

Green chillies............3 to 4 no

Tomato..............1

Ginger & garlic paste............1/2 tsp

Beasen...........2Tbsp
salt Acc to taste
Tumeric 1 Tsp.
Coriander leaves for garnishing

Seasoning :

Mustard seeds 1 Tsp.

Cumin seeds 1/2Tsp.

Urad dal 1 Tsp.

Channa dal 1 Tsp.

Oil 2Tbsp.

Method :

Heat Oil in a pan & do the seasoning.

Add the Onions,Green chillies,Potatoes & fry till translucent.

Add Ginger garlic paste fry for 1 to 2 mins.

Add chopped Tomatoes,Turmeric powder & salt.Fry till the juices comes out.

Cook till the oil floats on the sides of the pan.

Mix beasen in enough water to make a thick paste & add.

Cook stirring frequently.Cook till the mixture becomes very thick.

Garnish with coriander leaves.

A quick & tasty side dish for Rotis or Dosa or puri's.

Brinjal fry wtih tomato

2008-02-09T10:42:00.002+11:00

Ingredients:
4 purple brinjals, slice them thin lengthwise
big pinch turmeric pwd

1big size onion finely chopped

1 medium size tomato finely chopped

1tsp coriander powder
1 tbsp oil
salt to taste

For seasoning/poppu/tadka:
1/2 tsp mustard seeds
3/4 tsp cumin seeds
12-15 curry leaves

Method
1 Heat oil in a cooking vessel. Add the mustard seeds and let them pop. Next add cumin seeds and curry leaves ,chopped onions,turmeric powder,salt as per taste and toss about for 8-10 seconds.Cook it the onions become transperant and soft.

2 Add the brinjal slices and combine well with seasoning. Add salt and turmeric pwd and cook for 3-4 mts on high heat stirring continuously.

3 Reduce heat and cover with lid and let the brinjals simmer for 10-12 mts. Stir inbetween.

4 Once the brinjals are half cooked, add the tomatoes,red chillie powder ,coriander powder and adjust the salt. Combine well and cook uncovered on low heat for another 10mts.

5 Garnish with fresh coriander leaves and serve with hot rice or roti or chapathi.

Pappu charu/Rasam

2008-02-09T10:37:00.001+11:00

Ingredients:
cooked and mashed toor dal - half cup (or the reserved water after cooking toor dal)
minced garlic from two cloves
tamrind - walnut sized soaked in warm water
tomato - 3 small (Boil it and remove the pulp )
dry red chilly - 1
curry leaves - 2 strings
mustard seeds - 1 tsp
cumin seeds - 1 tsp
rasam powder - 1 to 1 1/2 tsp
salt as per your taste
oil 2 tsp

Method:
Heat a small pot with 2 tsp of oil, season with curry leaves, mustard, cumin, minced garlic and dry red chilly.
Add tomato and tamarind paste and saute well .
After couple of minutes add the reserved water from cooked toor dal or else the secondary method can use plain water.
Cook with salt and rasam powder for 8-10 minutes.
Garnish with corriander and Serve with hot ghee rice.

Quick Easy and Simple Sambar

2008-02-08T20:29:00.000+11:00

This is recipe is my mom's recipe.She is a very fantastic cook and she loves to explore new dishes.
She has great collection of recipes.One among her recipes is this simple and quick sambar.

Ingredients:
1 cup arhar ki dal (yellow lentils)
A small ball of imli (tamarind)
1 tbsp Coriander powder
1 onions – sliced
3 to 4 green chilies chopped
2 medium size tomatoes chopped
1/2 tbsp red chillie powder

For tampering:
½ tsp mustard seeds
½ tsp cumin seeds
1/2 tsp Hing powder
A few sprigs of curry leaves
1 whole dried red chilli(Optional)
3 tbsp oil
Salt to taste
Coriander leaves for garnishing

Method:
Wash and pressure cook the dal with 4 cups of water,onion chopped length wise,tomatoes and green chilies.
After the 3 whistles, keep on slow fire for 5 minutes.
In the meanwhile, wash the imli and boil it with 1 cup of water. Cool and extract the pulp. Keep aside.
Heat oil in a wok and add cumin seeds, mustard seeds and dried red chilli. Sauté till the cumin seeds turns golden and the mustard seeds begin to splutter.
Add the hing and stir in the curry leaves cook for a quick minute.
Tip in the boiled dal and add tamarind extract ,coriander powder,red chillie powder and boil for a couple of 5 to 10 minutes. Add 1-3 cups of water if the sambhar looks thick. Add salt to taste and bring to a boil.
Now add the tampering to the sambar mixture.Cook for 5 to 10 mins.
Serve hot with idlis or dosas .

Idli

2008-02-08T19:05:00.001+11:00

This is idli recipe is made from boiled rice.It is much softer than the regular idli rava.Even when the idlis become cold they are still softer.

I have learnt this recipe from my Tamil brahmin friend.

She makes lovely south Indian style breakfast and chutneys.she is a very good cook and all her recipes are from her grandmother.so you can imagine the authentic taste.Am sharing one of her recipes.

Ingredients:

4 cups Boiled rice (Idli Rice)

1 cup Urad Dal

Recipe:
Soak Urad Dal and Rice separately .Soak for minimum 5 to 6 hours.
Overnight soaking is recommended .
We recommend boiled rice(Idli Rice) for authentic taste .

Grind the dal in a we grinder instead of mixer.Always grind urad dal separately.Make sure you dont mix it up with rice.

It is very important to grind dal with out rice.Grind it into very smooth paste.When you grind urad dal it should feel like cotton.You need to add water slowly.Checking the batter time to time.

After grinding the dal you need to grind rice into very fine paste.

You need to add lot of water.The batter should be very thin.

Once the rice is grinded then add the dal .Make sure the dal and rice mix up properly.Finally you are supposed to add salt as per taste.

It is very important to add salt now itself because if you add when you are preparing the idlis then the idlis turn out to be very hard.

Keep the batter in a very warm place for fermentation.

Tip:

If you are living in a very cold country where natural fermentation is not posssible.You need to keep the batter in the grinder itself because the grinder will be very hot after long run.

For quick fermenting in winter season, preheat the oven to 275° F, turn off the oven and set the batter .

Check out my Slide Show!

2008-02-08T18:59:00.001+11:00

Check out my Slide Show!

2008-02-08T18:38:00.000+11:00

Coconut chutney

2008-02-07T20:19:00.000+11:00

Makes 1 cup.
Ingredients
1 cup coconut, grated
3 small green chillies, chopped
2 tablespoon roasted split gram (daria dal)
Small ball size Tamarind
one pinch Hing
1Tbsp corainder leaves
salt to taste

For the tempering
1 teaspoon mustard seeds
1/4 teaspoon Cumin seeds
1 teaspoon Urdal dal split
1 red chilli, broken into pieces
2 to 3 curry leaves
1 teaspoon oil

Method
1.Put the coconut, green chillies, roasted split gram,corainder leaves,tamarind,hing and salt in a blender with a little water and grind to make a fine paste. Keep aside.
2.Prepare the tempering by heating the oil and adding the mustard seeds,cumin seeds,urdal dal, red chilli and curry leaves and stirring till the mustard seeds crackle. Pour this tempering over the chutney and mix well.
3.Refrigerate and use as required.

Check out my Slide Show!

2008-02-03T23:11:00.001+11:00

Dal rasam(Pappu rasam)

2008-02-03T00:39:00.000+11:00

(Tamil: ரச‌ம்,Rasam; Kannada: Saaru; Telugu: Chaaru) is a South Indian soup. It is prepared mainly with the juices of tamarind or tomato with pepper and other spices. Lentils are added frequently and other vegetables optionally. It is eaten mixed with rice, or drunk by itself. In a formal meal, it is followed by the sambar course and is in turn followed by curd rice. It differs from sambar in that it usually relies on tomatoes for its sourness rather than tamarind, and it is usually much thinner. Rasam contains many spices which are considered beneficial to health.

The rasam above in the picture is one of the recipes from my motherinlaw.
It is made using the excess water from the cooked dal.
You cannt make this type of rasam by using the water from other dal varieties .
You make this type of rasam using the excess water from just two dals made with green leafy vegetables like spinach or Chinese Spinach(Thotakura).
It is very healthy for kids .Easy to prepare and you can feed infants because it doesnt contain any spicy stuff in it.It contain lots of vitamins and protiens which are essential for infants.
Ingredients and recipe is same as in the spinach dal which you refer in my dal section.You just need to add more water(instead of 3 cups you need to add 4 cups of water) to the lentils.If you can cook in a big vessel than in a cooker it would be much better and much tastier.
For tadaka or poppu you need to add the same ingredients.
Garnish with coriander leaves.
Goes on well with hot ghee rice.

Toor dal/ toovar dal/ Yellow lentils with spinach(palak)/Palakura pappu

2008-02-03T00:34:00.000+11:00

NOTES

Dried beans, peas and lentils, known collectively as "dal," form a large part of the average Indian diet.
The protein supplied by dal soups and stews is especially important given India's large vegetarian population.
Dal dishes are called sambar in southern India, where they are spicier than in the North and made primarily with lentils such as toor dal.
Split peas dishes are usually served with bread, whereas dishes made with lentils are more often served with rice.
Sometimes spelled daal or dhal.

Ingriedents:

Spinach frozen.....................1cup

if you are using fresh then add 1 bunch of fresh washed and cut into small pieces

Toor dal (Kandi Pappu).............1cup

Tomatoes small sized..............4

Onion big size..........................1 cut into pieces

Indian variety green chillies............ 7 to 8

Turmeric (pasupu).................1tsp

Very small size ball tamarind (Chinta pandu)

water...................3 cups

Coriander leaves for granishing.

For popu or tadka:

1 tbsp of oil or ghee

1 teaspoon of each - cumin, mustard seeds,

2 pieces of minced garlic,

few pieces of curry leaves and dried red chilli pieces

Recipe:
1)Add all of the above ingredients except onions.You need to add 3/4 chopped onion in the cooker .Rest of onion you are supposed to use it for tadaka.
2)After pressure-cooking .Add salt as per taste and with a whisk or a wood masher make a paste of spinach dal.
2)In a saucepan, add one tbsp of oil or ghee .After oil is heated then add mustard seeds and cumin seeds.
3)Once they start to spluttering add the finely chopped onion,red chilli pieces and curry leaves with minced garlic slightly fry them.
This is called “Popu” or “Tiragamata”in Telugu. Without the Popu the dal is not ‘dal’, so don’t even think about skipping this step. Popu not only adds wonderful fragrance to dal, hot oil or ghee with all other toasted ingredients makes the dal more palatable, sort of like dressing it up.
4)Add the spinach dal to the popu and combine them together. Serve the dal with rice or with chapati/roti.

Onion with potato curry

2008-02-03T00:27:00.000+11:00

Ingredients:
1 Tablespoon Vegetable Oil
1/4 Teaspoon Mustard
1/4 Teaspoon cumin seeds
1/4 Teaspoon Urad dal (split and skinned White Lentils)
1/4 Teaspoon Channa dal
3 Medium sized Onion cut lengthwise
2-3 Green Chilly finely chopped or cut length wise
1 Teaspoon Turmeric Powder
2 Medium sized Potatoes
1 Cup Water
2 Tbsp Besan (chickpea flour)
2 Tbsp grated carrot
1 Teaspoon finely chopped ginger
1/2 cup water
6 to 7 Curry leaves
Salt to taste
Recipe:
1. Heat oil in a pan and add the mustards, cumin seeds, urad dal (white lentils)
and channa dal. After the mustard splutters, add the onions, curry leaves, carrot, potatoes chopped into small cubes, chilly and grated ginger.
2. Now add the turmeric powder and salt.
3. Saute them till the onions turn light brownish and soft.
4. Dissolve the Chick pea powder (besan) in 1/2 cup water. Beat it without any lumps in it.
5. Add this batter to the onions and stir it for 2 mins.
6. Simmer for abt. 5-10 minutes.
7. Garnish with coriander leaves.

Cabbage egg fry

2008-02-02T21:07:00.000+11:00

Ingredients:
Cabbage.........2cups
Eggs...............5
Green chilies........5pieces
Ginger and garlic paste-----1tsp
Cinnamon .............1/2 inch
Cloves............2 pieces
Turmeric powder..........1tsp
Coriander powder..........1Tbsp
Curry leaves.......5 to 6no
Coriander leaves.......2 Tbsp

Method:
1) Heat oil in a kadai or a pan.
2) Add cinnamon and cloves and when they splutter, add very finely chopped cabbage, curry leaves, salt as per taste and chopped green chilies.
3) Add the ginger and garlic paste and sauté.
4) Cover the pan or Kauai with a lid. Stir occasionally on a medium flame, till the cabbage becomes soft.
5) Simmer for 10 - 15 mins.
6) Add the eggs.
7) Cook for 5 mins on medium flame.
8) Add coriander powder and cook further for a minute or two.
9) Add coriander leaves and mix well.

Serve hot with rice or chapatti.

Spicy bread sandwich

2008-01-31T19:22:00.001+11:00

Ingredients:
Bread------------------6 pieces
Boiled potatoes----------------4medium size
onion--------------------1big size finely chopped
Green chillies-------------3 to 4 pieces
Cumin seeds--------------1Tsp
Turmeric powder---------1Tsp
Ginger & Garlic paste------1/2Tbsp
Chat masala----------------2Tsp
Coriander powder----------1Tsp
Red chillie powder----------1/2Tbsp
Curry leaves-------------5 to 6no
Coriander Leaves---------2Tbsp finely chopped
Salt as per taste
oil--------2Tbsp
Butter to apply on the bread slices

Method:
We need to make the stuffing first.Boil potatoes in their skin until tender. You can use microwave or pressure cooker, if you prefer. Cool, peel and cut potatoes into cubes.
Heat oil in a pan ,when it gets hot add the cumin seeds after they start splutering you can add finely chopped onion. let it cook for a minute.When it starts to get soft add ginger and garlic paste .After frying for some time then add the tumeric powder,salt,red chillie powder,chat powder,coriander powder,curry leaves and chopped coriander leaves.Fry the ingredients for 2 mins and then add potato cubes.Mix all the ingredients properly cook till the potatoe losses it raw smell and finally add lime juice.
Cook for few mintues and cool the stuffing.

For this sandwich you can use any type of bread.Here i used wholemeal bread which is very good for health.
Apply butter on one side of the bread slice.On the same side put the stuffing and cover it with another bread slice.Put the bread inside the sandwich maker.
Close the sanwich maker to make the bread more crisper.
After 5 mins brush some butter on the bread this makes the sandwich more tastier.
Goes on well with some tomato sauce or barbecue sauce.

Six Healthiest Staple Foods Of India

2008-01-30T16:33:00.000+11:00

Much of Indian cuisine revolves around health-promoting herbs, spices and vegetables, and here are some of the healthiest among them.

1. Ginger

Dishes made with ginger, onion and garlic combinations are popular in Northern Indian cuisine. It's used for its warming properties and unique taste and aroma. Cardamom pods, which belong to the ginger family, are also popular.
Health Benefits: Ginger contains gingerol, a compound that's thought to relax blood vessels, stimulate blood flow and relieve pain. It's commonly used as a digestive aid and contains compounds that ease motion sickness and nausea and inhibit vomiting. This makes it a helpful spice for morning sickness or for people suffering from the side effects of chemotherapy.
Ginger also has anti-inflammatory properties, which means it may be useful in fighting heart disease, cancer, Alzheimer's disease and arthritis. Plus, it's high in antioxidants that fight all kinds of diseases.

2. Turmeric

Turmeric, a bright yellow-orange root, is ground into a powder and used in countless Indian dishes, both vegetarian and non-vegetarian varieties. Perhaps the most well-known use is for curry, as turmeric is what gives the dish its bright yellow color.
Health Benefits: Turmeric contains curcumin, the active ingredient that gives the spice its color. It has potent anti-inflammatory properties and has been found to be helpful in fighting inflammatory bowel diseases, including Crohn's disease and ulcerative colitis, rheumatoid arthritis, cystic fibrosis, cancer and Alzheimer's disease. It's also shown promise in offering cardiovascular and liver protection.

3. Garam Masala

Garam masala is actually a mixture of different spices that are added to many Indian dishes. Typically, garam masala includes cumin, coriander, cardamom, black pepper and cinnamon, but may also included nutmeg or bay leaves, depending on whether meat, fish or vegetables are being cooked.
Health Benefits: This combination of spices offers many beneficial properties. Cinnamon is anti-microbial and anti-inflammatory, and it may help boost brain function and control blood sugar in people with diabetes. Cumin is an excellent source of iron, it aids digestion and it has cancer-fighting properties. Coriander is sometimes referred to as an "anti-diabetic" plant because it helps control blood sugar. It also has anti-inflammatory properties and it helps lower cholesterol.

4. Mustard Seed

Mustard seed may be added to hot ghee (clarified butter used in Indian cooking) to lend a nutty flavor to many dishes. It's also used as a flavoring for vegetables and lentils.
Health Benefits: Mustard seed is a powerful anti-microbial agent (it can kill e. coli bacteria, listeria and other food-borne pathogens). Isothiocyanates, a compound in mustard seed, have also been found to inhibit the growth of cancer cells and protect against cancer.

5. Red Chilies

Red ground chilies are used to add spice, warmth and intense flavor to many Indian curries and vegetable and meat dishes. They're also used to make Indian hot chutneys and hot pickles, which are added to meals for spice, according to each individual's taste.
Health Benefits: The active ingredient in chili peppers is capsaicin, an anti-inflammatory compound that helps with a variety of health issues including pain, cancers and high cholesterol, triglycerides and platelet aggregation. Chili peppers are also known to help clear congestion, boost immunity, help with weight loss and prevent stomach ulcers by killing bacteria.

6. Yogurt

Yogurt provides a cooling contrast to the warmer, spicier Indian dishes, and is often served as a side dish, salad or Lassi, a popular yogurt-based beverage that comes in flavors like mango, rosewater or salted.
Health Benefits: Traditionally, yogurt is a fermented dairy product made by adding bacteria to milk. The good bacteria in yogurt (provided it is still live, which is not the case in many pasteurized yogurt varieties) have been found to enhance the immune system, improve arthritis, fight stomach ulcers, promote good digestion and even extend life. Yogurt is also a good source of calcium and has been found to promote fat loss while retaining lean muscles.

Easy Cup cake Recipe

2008-01-26T00:12:00.000+11:00

Ingredients:
125g--------------- self raising flour
125g--------------- butter (at roon temperature)
125g--------------- castor sugar
1 tsp-------------- baking powder
2----------------- eggs
1 tsp-------------- vanilla essence

Method
1. Set oven to 190 degrees sieve flour and baking powder.
2.Beat the eggs and add them to the butter, sugar and vanilla essence.
3. Mix through flour until creamy.
4.Spoon a teaspoon of mixture into each patty case.
5.Bake in the oven for 20mins.

ICING
to ice 4 cakes......

1 tbsp------ icing suger
1tsp-------- water
1 drop -------food colouring

Stir together the water food colouring and icing sugar. Drop a small dollop of icing into the centre of the cake and let it spread.

Makes 24...

Chicken Fry

2008-01-25T23:42:00.000+11:00

Ingredients:
Chicken - 1 kilo - cut in 1 inch pcs
Onions - 2 large - finely chopped
tamarind pulp - 3 table spoons
dessicated coconut ground with garam masala, (dhania)coriander powder + chilly powder(1 table spoon)
ginger garlic paste - 3 table spoons.
salt - to taste
oil - three table spoons
pepper corns - tea spoons. (if you like hot a table spoon)

Method:
1. Take chicken in a bowl and clean it gently with water. Mix salt, ginger garlic paste and put it on a stove. Boil chicken till done. Might take about 15 mins.Keep it aside. Keep the water in the chicken. The flavour is all in the water.
2. Take a kadai pour oil into it splutter( jeera, karri patta)cumin,curry leaves and coriander. Add onions immediately.
3. When the onions go transparent add turmeric powder + little ginger garlic paste.
4. Saute onions till they are mushy and golden brown in colour. Add coconut masala and saute it a bit until the garam masala aroma starts leaving the pan.
5. Add tamarind pulp and boiled chicken and increase the flame and fry until the water from the chicken starts disappearing.
6.Then pound a tea spoon of pepper corns coarsely and add it to cooked chicken. Bring down the flame and fry for 5 minutes until the curry is brownish in colour.
7.Alternatively we can use green chillies instead of chilly powder. But split chillies need to be added while adding the turmeric powder and garlic paste to the onions. Keep some split chillies an Curry leaves(kari patta) side and deep fry them in oil and added them as garnish at the end to chicken. They taste great and look great.

Serve with hot plain rice,fried rice,puri and chapathi

Egg (curry)Kurma

2008-01-25T16:39:00.000+11:00

Ingredients:

5.......... boiled eggs

1......... Onion roughly chopped

1Tbsp...... ginger and garlic paste

2........... tomatoes medium size

1/2Tbsp.......Red chillie powder

1 tsp .........Turmeric powder

1/2Tbsp......Corriander powder

2 Tbsp........ grated coconut

5to 6no.......Curry leaves

Salt as per taste

Corriander leaves roughly chopped

Seasonings 2 cloves, 1inch cinnamon sticks

Method

1. Grind the coconut into fine paste.

2. In a wide mouth pan, heat oil and add the seasonings.

3. Add the onion and fry till they turn brown.

4. Add the ginger and garlic paste and saute them for a few minutes.

5. Add the coconut paste and mix well.

6. Add 2 tomatoes cut into small pieces,turmeric powder,red chillie powder and coriander powder saute till tomatoes turn soft.

7.Add the chopped corriander leaves ,2 cups water and saute.

8. Add salt and cook for a few more minutes till the oil floats .

9. Remove the shell and cut the egg into two pieces and add to the curry.

10. Spoon the gravy over the egg pieces and cook for 5 to 10 minutes.

Serve with Ghee rice,Plain rice,Fried rice or Chappathis..

Spinach (Palak) dal

2008-01-25T11:40:00.000+11:00

Ingredients :

A bunch of spinach,

Oil - 1 tbspn,

Red chillie powder - 1/2Tbsp,

green chillie - 3 to 4no,

chopped onion-1/2 cup,

Chopped tomatoes- 1medium size

Turmeric powder-1tsp

Tamarind-1 small ball size

Salt as per taste

Seasoning:

mustard - 1 tspn,Jeera - 1/2 tspn,Crushed gralic 2no and Curry leaves 5 to 6no

Method :

1.Heat oil in a pan, add finely shopped spinach,red chillies,green chillies,chopped tomatoes,chopped onion,turmeric powder and tamarind.

2.Mix well. put the lid.

3.Keep stirring periodically.

4.Remove from the flame once spinach becomes soft.It may take 10 to 15mins.

5.Heat oil add mustard seeds, jeera , crushed garlic and fry for a min now add the curry leaves and this to the cooked spinach and serve.

Goes well with hot ghee rice, chapathi.

Beerakaya tokku pachadi(Ridge gourd skin chutney)

2008-01-24T21:02:00.001+11:00

INGREDIENTS:
Skin of the 2 ridge gourds
Peanuts(roasted)--------2tbsp
Garlic.............2 full pod
Green chillies............3
Red chillies...............4
Cumin seeds...........1tsp
Salt ........as per taste
Tamarind........small ball size
Oil...............1 tbsp

FOR THE TAMPERING:
Urad dall.........1 tbsp
Cumin seeds..........1 tsp
Mustard seeds............1 tsp
Curry leaves ..............4 to 5no

METHOD:
Peel the skin of the ridge gourds.Chop it into small pieces.
Heat oil in a pan and add the chopped skin.
Cover and cook until it gets soft.
Now add the rest of the ingredients and fry for 5 mins along with the ridge gourd skin.
Remove it from the pan and keep aside to cool.

Grind the roasted peanuts.Then add the rest of the ingredients and grind the fried skin adding tamarind,garlic and salt .When it become a smooth paste remove it from the mixer and add ot with to the tampering.
Heat 4 tbsp of oil in the pan and add mustard seeds.When they splutter add all the ingredients for tampering.
Cool the tampering..
Serve with hot ghee rice..

Brinjal chutney

2008-01-24T17:14:00.000+11:00

Ingredients
Coconut dry -2tsp
Brinjals - 1 medium
Onion -1medium
Red chillies - 5 to 6
Salt - as required
Tamarind - small piece or 1 tsp paste
Oil - 2 tbsp

Method
Cut brinjal and onions(length wise) into pieces.
Heat 1 tbsp of oil, add brinjal and onion cook on medium heat until brinjals or soft.
After they are cool, first grind the dry ingredients like dry coconut and red chillies .
Then grind brinjal and onion adding tamarind and salt along with coriander leaves.
Serve with rice or chapati.

Sesame Chutney(Nuvvula pachadi)

2008-01-24T13:24:00.000+11:00

Ingredients:

Green chillies -----6no

Tomatoes(small) ----------3

Onion(medium)-----1

Sesame seeds(roasted)------1tbsp

Cumin seeds ----------------------pinch

Salt as per taste

Method:

You have to just cook all the ingredients except sesame seeds and cumin seeds in 1 tbsp oil .
Cover the pan and steam the ingredients for nearly 5 to 10 min's till they are cooked properly.

Grind everything together to a paste add sesame seeds and cumin seeds with salt as per taste.

Finally add coriander leaves and grind it together.

Serve this sesame chutney with hot ghee rice , dosa, idli, chapathi or roti. This stays good in the refrigerator for up to 3 days.

Note:

You can make man variations to this chutney

1)Instead of 3 tomatoes you can add 1 inch tamarind.

2)You can add fresh crushed 1 to 2 pieces of garlic.

3)Instead of grinding them in mixer or blender it would taste better if you use traditional methood for grinding the chutneys

Gongura Pachadi

2007-10-20T21:45:00.000+10:00

we can prepare gongura pachadi in many types.Mine is an instant pachadi.This recipe is my mothers recipe it is very tasty and very simple to prepare.Here i used peanuts which has completely changed the taste of the gongura.Usually it would more tasty if u use the old traditional method to blend it instead of blender.This pachadi can be stored for 3 to 4 days only.
It goes on well with rice with ghee or roti .

Ingredients:
1 bunch gongura leaves
1 tsp coriander seeds
6-8 red chilies
1 tsp cumin seeds
4-5 garlic flakes
1 tomato small size
Curry leaves 5 to 6 nos
2 tbsp oil
Salt to taste
1 onion small size chopped

Method:
1. Heat oil in a pan, fry coriander and cumin seeds, red chilies and curry leaves for few minutes and keep aside.
2. In the remaining oil, fry the gongura leaves for 1 minute and grind with above fried ingredients in a blender for few minutes. The mixture should not get smooth.
3. Then add tomatoes and onions fried in oil for 2 minutes and blend for another 30 seconds.Finally add the crushed garlic flakes.
4. Remove the mixture in a bowl and now in a sauce pan, over low medium heat, do the popu or tadka (means toasting the mustard, cumin seeds, red chili pieces,hing(asafoetida) and curry leaves in one tablespoon of ghee or oil).

Gongura pappu(sour greens dal)

2007-10-20T20:56:00.000+10:00

I haven't posted for a while as i was busy with my two little terrors.I have put both of them in various activities i had to take them to many places that's why i couldn't post many recipes.Anyway today is Vijaya Dasami i made some good Andhra specials which i would like to share.I usually prepare a dal, two types of curries, rasam, chutney, papads, chitrannam with lemons, rice and payasam

Ingredients:
1 bunch of Gongura, leaves separated & washed
3/4 cup or four fistfuls of toor dal
Green chillies at least 6(acorrding to your taste)
1 medium sized onion, cut into small pieces
1/2 tsp of turmeric

Procedure:
In a pressure cooker, take all of the above ingredients except onion.Instead of whole onion you should add 1/2 onion chopped in pressure cooker and add one glass of water. Mix them once and pressure cook until three to four whistles or until toordal is tender and breaks apart when held. Wait until the pressure is released, remove the lid and add salt as per your taste to this cooked mixture and mash it with a spoon into smooth paste.
Now, in a sauce pan, over low medium heat, do the popu or tadka (means toasting the mustard, cumin seeds, red chilli pieces and curry leaves in one tablespoon of ghee or oil). Add the cooked and mashed gongura dal to this popu. Stir all of it once and cover with a lid. Gongura dal is ready.
Tastes great with rice or jowar roti or normal roti. Best way ofcourse is the combination of this dal mixed with rice, ghee and papad.

Peanuts pachadi(palli pachadi)

2007-10-01T17:57:00.000+10:00

Peanuts chutney is very common pachadi in rayalaseema region.This pachadi goes on well with idilli,dosas,pongaL

Ingredients:

Peanuts -----1cup

Onion(chopped length wise)-------1/2 of the onion

Green chillies -------5 to 6 nos

curry leaves ------6 to 7nos

Tamarind------ very small size ball

Oil--------1Tbsp

Method:
In a small pan add oil and cook all the ingredients till onions become soft.
Make sure you cover the pan with a lid.

Stir occasionally.
Soak tamarind in little water before grind it.
Grind all the ingredients into a smooth paste by adding the water used for soaking the tamarind.
Finally add coriander leaves chopped.

Goes on well with Dosa,Roti,Chapathi ,Pongal and Idili

Masala chai

2007-09-28T19:39:00.001+10:00

Idli

2007-09-28T18:52:00.000+10:00

The idli, also romanized "idly" or "iddly" and pronounced e-dli (rhyming with 'Italy'), is a steamed rice cake popular throughout South India. It is made by steaming batter — traditionally made from pulses (specifically black lentils) and rice — into patties, usually two to three inches in diameter, using a mold.
Most often eaten at breakfast or as a snack, idli are usually served in pairs with chutney, sambar, or other accompaniments. Mixtures of crushed dry spices such as milagai podi are the preferred condiment for idlis eaten on the go.
The idli is a common fastfood available everywhere in India, especially in the states that make up South India.

INGREDIENTS

1 1/4 cup of uraddal
3 cups of boiled rice
1 cup of Raw rice(Sona Masuri)
1 tspn of salt pinch of soda

METHOD
Soak uraddal,boiled rice and raw rice for 6 to 7 hrs.
First grind uraddal into a fine paste. Then grind the raw rice and boiled rice(u can grind coarsely -this will result into rava idli) Let the batter consistency be thick. Dont make it watery. Let the batter ferment overnight. Morning you add salt and soda to the batter. Brush oil to the idli plates or pouches. Pour the batter into idli plates/pouches. Cook for 12 minutes. Your idli is ready. It will turn out soft and tasty. If you are using Idli rava. Just soak the idli rava for 1 or 2 hrs. After you grind uraddal with boiled rice and methi seeds, drain the idli rava and mix into the batter. Hope you enjoy them!

Tomato chutney

2007-09-28T17:36:00.000+10:00

In India, a chutney is often made to be eaten fresh, using whatever suitable strongly flavoured ingredients are locally traditional or available at the time. It would not normally contain preserving agents, since it is intended to be consumed soon after preparation. Chutney, as a genre, is often similar to the salsa of Latin American cuisine, or European relish insofar as it usually involves a fresh, chopped primary vegetable/fruit with seasonings added, to be used as a condiment for another food. The Hindi translation of "to make chutney" is a common idiom meaning "to crush". This is because the process of making chutney often involves the crushing together of the ingredients

The use of a stone chutney maker is often regarded as vital to create the ideal chutney. It is a small stone bowl (called a "kharal" or "khal" in Hindi), or a flat piece of stone (called a "sil") on which the ingredients are crushed together with a rounded stick of stone or wood (called a "batta", pronounced with a hard 't').
Chutney is more familiar in North America and Europe in a form that can be stored. To this end, vegetable oil, vinegar, or lemon juice are used to enhance the keeping properties.

Types of chutney
Many authentic chutneys contain significant amounts of fresh green chili peppers; the other main ingredient can be any of a wide variety of fruits and vegetables. Most vegetable chutneys are prepared cold in a blender, while many fruit chutneys do require cooking. Popular chutneys include:

Coconut chutney
Onion chutney
Tomato chutney
Coriander (Cilantro) and/or mint chutney (both are often called Hari chutney, where 'Hari' is Hindi for 'Green')
Tamarind chutney (Imli chutney)
Mango chutney (made from unripe, green mangoes)
Lime chutney (made from whole, unripe limes)
Garlic chutney made from fresh garlic, coconut and groundnut
Green tomato chutney. Common English recipe to use up unripe tomatoes

I learnt this recipe from my Rajasthani friend in Japan and its one the easiest chutneys you can make when you are hurry to make something or lazy to cook. Here goes the recipe!!!

Ingredients:

1 med. Onion
1 can Tomatoes
1tsp Coriander powder
4-5 cloves garlic
1 tbsp. coriander leaves
1 sprig curry leaves
1 Tbsp Red chili powder
1Tbsp oil
salt to taste
Seasoning: 1 tsp. oil, 1/2 tsp. mustard seeds, 1/2 tsp. cumin seeds, 1 pinch asafoetida.

Method1:
If you are using fresh tomatoes instead of tomatoes in a tin.Follow this procedure.
Heat the 1 tbsp. oil add to the other ingredients except seasoning.Add the onion and tomato pieces. Saute until the onion pieces are soft and clear.Grind either on stone, or in electric stone grinder, or in a mixer.Transfer to a serving bowl.Heat oil in a small crucible, add the seeds and asafoetida..When they splutter, add to the chutney. Mix gently.

Method2:
If you are using tomatoes in a tin.Follow this procedure.
Heat the 1 tbsp. oil add to the ingredients for seasoning.When they splutter,add the rest of the ingredients. Add the onion and tomato pieces. Saute until the onion pieces are soft and clear.
Cook until you have a smooth sauce formed.

Serve with parathas, dosas, idlis, or just plain bread or toast.

Note:
For flavour you can add 5 to 6 fresh mint or pudina leaves

Lamb curry(Mutton gravy punjabi style)

2007-09-28T13:58:00.000+10:00

Ingredients:

Mutton, boneless ------------1/2 kg
Coriander seeds ------------1Tbsp
Cumin seeds ------------1/2 Tbsp
Poppy seeds ------------1/3Tbsp
Turmeric powder ------------1 tsp
Garam masala ------------1Tbsp
Coconut powder -------------2 Tbsp
Onions ------------4 nos
Tomatoes -------------2 nos.
Red chili powder -------------1 tsp
Ginger & Garlic paste -------------1 Tbsp
Whole red chili -------------4 nos.
Coriander (chopped) -------------1/2 cup
Oil ------------- 7 tbsps
Salt as per taste

Instructions:
1.Wash and cut the mutton into 1½” sized pieces. Peel and chop the onions. Chop the tomatoes.
2.Roast the whole spices(coriander seeds,cumin seeds,red chillies and poppy seeds) separately and grind together coarsely.
3.Heat oil in a pressure cooker and cook the onions till light brown on low heat. Add the ginger-garlic paste. Mix well. Add the home made garam masala first and then add coarsely ground masala powder. Cook for half a minute, stirring all the time.
4.Add mutton, cook on high heat till mutton pieces are well browned.
5.Add the tomatoes, turmeric powder, red chili powder and salt and mix well. Cook till oil leaves the masala. Add little quantity of water (about 1 & 1/2 cup), bring it to a boil and cover. Cook till you get 3 whistles and after that cook on low heat for 10 to 15 mins.
6.Adjust the seasoning and serve hot garnished with coriander leaves.

Serve it with Naan, Rice or Roti

Minced lamb with green peas,Cabbage and cauliflower(kheema with mutter and gobi)

2007-09-26T20:27:00.000+10:00

There are two steps for this recipe.First you need to cook the minced lamb for 10 to 15 mins on sim to remove the raw smell of the lamb. In the second step you need to add the vegetables and all the masalas.

Ingredients:

Step 1
Minced Lamb(kheema) :500gms(1/2kg)
Garlic and ginger paste :1/2 tbsp
Turmeric powder :1/2tsp
chili powder :1 /2tbsp
water :3/4 cup water
Salt little bit

Step 2
Cauliflower(Cut into medium sized florets) :1 cup
Green peas(I used frozen) :3/4 cup
Cabbage grated(optional) :1/2cup
Onion finely chopped :1 big size
Ginger and garlic paste :1/2 tbsp
Cloves :2 to 3 no
Cinnamon stick :1 inch
Garam masala(home made) :1 tsp
Turmeric powder : 1 tsp
Chili powder :1 tbsp
Curry leaves :6 to 8 no
Coriander leaves : 1 bunch
oil :2 big spoon
Salt as per taste

Procedure:

Step 1

In a large pan add the minced lamb with the rest of the ingredients in Step 1 .Cook for 10 to 15 mins on low heat until the excess water evaporates and meat becomes rich brown .
Indication for this process is that oil will float from the meat and the sides of the pan.

Step 2

Heat oil in a large pan, add the cloves and Cinnamon as they start to darken add chopped onions with curry leaves and fry well until they turn golden brown. Add ginger and garlic paste and fry.
Add cauliflower,green peas and grated cabbage.Now add turmeric powder,red chili powder,salt and coriander powder.Cook till all the vegetables become tender.
It may take 10 to 15 mins.Now it is time to add kheema which is been cooked in Step 2.
Stir well to coat them with the spice mixture.After some time add final ingredients garam masala and coriander leaves.
Stir well, let it cook (10 to 15 mins)until the cauliflower is tender and there is no excess water left.
Garnish with coriander/cilantro leaves before serving.

Serve Hot with Plain Rice, Nan or Chapati Roti .

Pongal

2007-09-26T17:56:00.000+10:00

Pongal is the most popular breakfast next to idlli in south part of andhra.Especially in places near to Tirupathi.Spicy pongal is been given as one of the prasadams in Tirupathi devasthanam.There is sweeter version for this pongal which is called as chakara pongal.
This recipe is the hotter version.There are many varieties of versions for this recipe.My recipe is the simple one.Very easy to prepare.I have learnt this from my motherinlaw who is very good cook who can cook things in a very short time.I have learnt many tricks from her.My mom is also very good cook but she makes all the traditional things in an authentic way.You should taste her home made chutneys they are too good to miss.I will definetly pass those recipes now and then.
Now let me share my hot and spicy pongal recipe.

Ingredients:

Moong Daal(pesara pappu) -----3/4 cup

Rice (preferably sona masuri) ----- 1 cup

Cashewnuts(optional) ------ 10-12 no

Cumin Seeds ------1/4 tbsp

Whole black pepper corns ------1 tbsp

curry leaves -------5 to 6 no

Ginger chopped -------1/4 tsp

Chopped Green Chilli(optional) ------- 3-4 no (depending on size and taste)

Salt to taste

Water -------4 to 4 1/2 cups

Method:

1. Take a cooker and heat two tbsp of oil in it.

2. Wash moong daal and the rice and keep it separately.

3. Roast cashew in the oil and keep aside.

4. Now, add cumin seeds.

5. When the cumin seeds start to crackle, add curry leaves,ginger chopped , pepper and green chilli and fry for a few seconds.

6. Now, add the moong daal and fry for a minute.

7. Add water and the washed rice.

8. Also add salt .

9. Close the cooker and allow it to whistle thrice.

10. After the cooker cools down, add the cashews .

It goes on well with peanut chutney or with coconut chutney.

Note: You can use ghee instead of oil. Ghee gives a better taste.

If you want to make it more spicy you can add the powdered pepper instead of whole pepper.

If you soak the dal and rice for 10 to 15 mins before cooking.The cooking time will be reduced alot.

Rich chocolate cake

2007-09-21T20:05:00.000+10:00

Quick-mix cakes are always popular.Remember to have all the ingredients with an electric mixer on a low speed until combined;then increase the speed to medium and continue to beat until the mixture is smooth and changed to a paler colour.Keep scraping the mixture down from the side of the bowl for even mixing.This recipe require the aeration created by an electric mixer.

Ingredients:

Butter --------185 gms
Vanilla essence --------2 teaspoons
Castor sugar --------1 3/4cups
Eggs --------3
Self raising flour --------2 cups
cocoa --------2/3 cocoa
water ---------1 cup

CHOCOLATE ICING

Dark chocolate,chopped ----90gms
Butter -----30gms
Icing sugar -----1cup
Hot water -----2 tbs approx

Method:

Grease a deep 23cam round cake pan,Line base with paper;grease paper.

Combine butter,essence,sugar,eggs,sifted flour and cocoa and water in large
bowl,beat on low speed with electric mixer until ingredients are combined.
Increase speed to medium,beat for about 3 minutes or until mixture is smooth and
changed in colour.Spread into prepared pan.

Bake in moderate oven for about 1 1/2 hours.Stand 5 minutes before turning on to
wire rack to cool.Spread cold cake with icing.

Chocolate icing: Melt chocolate and butter in bowl over hot water,gradually stir in sifted
icing sugar,then stir in enough hot water to mix to a spreadable consistency.

Keeping time:3 days.

Rava ladoo

2007-09-21T19:11:00.000+10:00

Ingredients:

Rava( also called as semolina or suji) --------1 cup
Sugar(should be powdered) --------3/4 cup
Milk --------1/4 cup
Powdered Cardamom --------1 tsp
Cashews cut into pieces (Optional) --------5 to 6
Raisins (Optional) -------- 8 to 10
Ghee --------5 to 6 big table spoon

Method:

Fry the cashews and raisins in 1 tbsp ghee.
Heat ghee in a pan and add semolina to it. Roast on low medium stirring constantly till u smell aroma of rawa.. (30-40 Min's).
Now add powdered sugar and mix well.Then add milk.Let it cool.Roll ladoos with hand.If they break easily and are hard to roll, add 2-3 tbsp hot melted ghee and then try rolling in circular shape..Store in air tight container and enjoy for next few days!

Pudina(Mint) rice

2007-09-21T16:16:00.000+10:00

Aromatic basmati rice, potent fresh pudina leaves and coriander leaves- cooked together is a recipe that I have learnt from my sister who is in Sydney and very much illustrates the ingenuity and wisdom of home cook. Nutritious, wholesome and a one-pot meal, give it a try.

Ingredients:

Pudina leaves --------1 cup
Coriander leaves --------1 cup
Whole Jeera seeds --------1tsp
Fresh Ginger --------1 inch
Green chillies --------3 to 4 as per your taste
Onions --------1 Medium size( chop them length wise)
Tomato --------1 Medium size (chopped finely)
Cinnamon Sticks ---------1 inch
Cloves ---------2 pieces
Basmati rice --------2 cups cooked rice( rice should not be too soft)
Oil ---------2 Big table spoon
Salt ---------1/2 tbsp

Method:-

First make a paste of pudina leaves, coriander leaves, cumin seeds and fresh
ginger.

Put oil in a pan.Add Cinnamon and cloves together.Fry for 20 seconds.Then add
the chopped onions along with green chillies.Fry till the onions get cooked.
Then add the chopped tomatoes.Cook them till the tomato gets cooked and
the oil should be floating on the side of the pan.Finally add the green paste
( paste of pudina leaves, coriander leaves, cumin seeds and fresh ginger).
Fry the whole mixture for just few min's because if u cook the mixture for longer time
then pudina smells bitter and also it looses it color.It will turn into black color instead
of green color.So please take care of this point.Now it is time for us to add cooked
rice along with salt and stir-fry until heated through. Serve hot.
Good meal when combined yogurt/raita or just plain.

Milk powder Burfi

2007-09-12T17:31:00.000+10:00

India has a wide variety of desserts. Many popular Indian deserts such as Rasgula in are common throughout South Asia while many other are local favorite are typical to only an ethnic group in India. Indian desserts can be divided into two categories. First category is milk based such as Rasbari, Peda, Burfi etc. The second category of Indian dessert are based on flour such as Lal Mohan, Malpuwa, Halwa, Ladoo etc.

Milk powder burfi is a quick and easy sweet .It is much quicker than you think.It is also very delicious .

Recipe

Ingredients:

300ml ---------Thickened cream

2 cups----------Milk powder

3/4cup---------castor sugar

Procedure:

1.Mix all the ingredients in a bowl until now lumps are found.

2.Grease a flat corning ware dish.

3.Microwave for 5 mins .let it cool for 2 to 3 mins and then microwave for 1 minute.

Movie Links

2007-09-04T17:16:00.000+10:00

Here some of the good telugu movies site where you watch movies online.
1.http://www.teluguone.com/
2.http://www.andhravilas.com/dynamicindex.asp
3.http://www.telugustyle.com/
4.http://www.saradaga.com/(in this site u have list of Hindi and Telugu movie sites)
5.http://manacinemalu.com/
6.http://www.onlinetelugumovies.com/
7.http://www.andhraboard.com/
8.http://www.idleburra.com/
9.http://indianmasti.net/forums/index.php
10.http://www.telugu-cards.com/
11.http://www.telugustuff.com/forum/default.asp
12.http://www.desitorrents.com/forums/index.php
13.http://www.cinegoer.com/videosongs/
14.http://www.andhramasti.blogspot.com/
15.http://www.freewebs.com/telugustarz1/Enter.htm
16.http://www.andhrabeats.net/board/index.php
17.http://telugustation.blogspot.com/
18.http://www.andhra-tunes.net/
19.http://www.telugudreams.com/
20.http://www.telugu-movies.com/
21.http://www.andhra.us/phpBB2/index.php
22.http://kmjssrinivas.googlepages.com/telugumoviesonline7
23.http://www.greatindiamovies.org/Forums/forum.php
24.http://www.telugupictures.com/
25.http://www.thedesicentral.com/forum/index.php
26.http://www.indiantunes.co.in/telugu/
27.http://teluguvideo.blogspot.com/
28.http://www.bestdesiblogs.com/
29.http://chitraranjani.com/top/
30.http://www.chitralu.blogspot.com/
31.http://andhratheatre.blogspot.com/
32.http://andhradesi.tk/

Some good sites for bollywood movies.
1.http://indianzone.proboards80.com/index.cgi
2.http://www.musicnmovies.com/
3.http://www.alldesis.com/
4.http://www.bollywoodmovies4u.com/forum/
5.http://www.indiancinemafans.com/
6.http://www.greatindiamovies.org/
7.http://www.realbollywood.com/forum/index.php
8.http://www.aktsa-bollymovie.com/
9.http://videomasti.net/
10.http://www.jagganet.com/
11.http://www.live-from-india.com/forums/
12.http://bayarea.eknazar.com/Forums/index.php
13.http://www.bollygrounds.com/forum
14.http://www.thedesiboard.com/
15.http://videoduniya.com/
16.http://desivideos.net/index.php
17.http://www.filmijoy.com/Forum/index.php
18.http://moviesfromindia.com/

Some tamil movie sites
1.http://www.tamilblood.tk/
2.http://dragonz-prs.com/
3.http://www.tamilteenagez.tk/
4.http://www.meurea.tk/
5.http://tamilsfront.net/movies/