Monday, October 24, 2011

Sorakaya Vadalu / Doodhi Vada / Bottle Guard Snack

What would make you feel cozy in a rainy/chilled evening ???!!! Pakoras right :) yes..! I would happily add up another dish to this list which has the same tendency.. yes.. Sorakaya Vadalu.. believe me, Vada with the bottle guard flavor is just outstanding. My very very favorite one.. all you need is nothing much but the bottle guard/sorakaya and Rice flour as your main ingredients accompanying with few regular spices. Winter is up and hope this fills your snack quest!!

Friday, October 14, 2011

Cauliflower Light Fry

Cauliflower is a wonderful healthy vegetable which is very high in Protein, Vitamin C,K , Fiber and too less in cholesterol and saturated fat. Equally.., it makes tasty dishes. Take the vegetable in any form, cooked, raw - for example as soaked in lime juice and salt.. it tastes great. This fry needs a very little amount of oil and so I thought I'd call it light fry :) Also, it takes very less time to get fried so, this can be planned instantly too.

Tuesday, September 27, 2011

Mullangi Perugu Pachadi / Radish Curd Chutney

Radish is a root vegetable which carries lots of nutrients. It's very high in fiber, Riboflavin and Vitamin B6 also very low in cholesterol. Most of the times the Radish is taken as a salad, but it can be well transformed into several interesting dishes. Here goes the Radish chutney which really tastes good and a very good combination with Rotis/Chapathi.

Wednesday, September 14, 2011

Stuffed Capsicum / Bell Peppers


Stuffed Capsicum was some haunting recipe to me.. Tried it for the first time with sweet corn spicy stuffing. Sweet corn in any form is just so easy for me to take :) I just love it! Searched recipes for stuffing but then thought, why not try with my fav. stuffing first..! I must say, it's a must-to-taste dish. Came out so well and it would be a wonderful snack and kids would REALLY enjoy it. Let's Start making these yummy yummy stuffings.. :)

Tuesday, August 30, 2011

Lima Beans Curry


Lima Beans are also called as Butter Beans.. this is a healthy bean that gives out a number of variety dishes which I am still learning :) I have tried a curry with it for now. The recipe is very simple to keep as any other regular curries, but just because of these beans, there is a huge variation in the taste of the curry. This bean is very very low in Saturated fat and cholesterol and is very very high in Protein and Dietary fiber. This is also a very good source of Vitamin C. Yet to try out the variety recipes of Lima Beans.. will try to get you more and more dishes with this Healthy Bean.

Friday, August 26, 2011

Aloo Cutlet / Potato Patties


Who will not love a dish that's made with Aloo/Potato?? Here comes one of those interesting recipes. Aloo cutlet was one such snack which my mom used to prepare for us in my childhood days.. :) I need not actually say anything much about this dish as it's well known to everyone :) Let's begin with the recipe.. Here again, there are many many versions of preparing these patties.. I leave it to your choice about adding the vegetables accompanying the Potatoes.. if you are not willing to add up any other vegetable to this, go ahead with just Potatoes and Peas. These patties, as a change from the regular Aloo cutlet chat, can be sandwiched with the toasted Bread :)

Tuesday, August 23, 2011

Gunta Ponganalu / Snack with Dosa Batter


Gunta Poganalu is a very favorite snack of mine.. Dipping those Gooey 'Punugulu' with the coconut chutney and having them is just mmm.. mouth watering. Whenever dosa batter is prepared some part of it is kept aside without diluting it with water, so as to use it for the 'Gunta Punugulu' preparation. To make this, the Dosa batter should be little thick unlike the way it is while preparing a Dosa. You need to have a Punugulu pan for this which makes the dish more convenient to prepare. Let's start with it :)

Wednesday, August 10, 2011

Turnip Greens Masala


Turnip Greens are the leaves of the Turnip, a root-vegetable. I have always made Turnip Dal but this time, wanted something different out of it in our Indian style. Tried it the way Aloe Palak is made and surprisingly, it came out very very delicious than I was expecting. All you need to take care while cooking these greens is to wash the leaves very thoroughly since it carries lot of sand/dust. Turnip Greens are very rich in Vitamin B6, Vitamin C, Calcium, Phosphorus and a very good source of Fiber. Leafy veggies as known, are always good. Try this recipe!

Monday, August 1, 2011

Bread-Egg Upma

Hello Viewers.. Today, I have come up with yet another yummy dish 'Bread-Egg Upma'. Eggs are a good source of Riboflavin, Vitamin B12 and Protein. Where as, they are again high in saturated fat and cholesterol. So, it's ideal have them in your diet once a while but not very regular. However, the white's of the egg never does any harm if taken frequently too. Keeping now-a-day's calorie consciousness in mind, I have taken the main Ingredient Bread too, to be made up of whole wheat. It tasted equally good as the regular bread does and hope you all would enjoy this. Following is the video with the whole process in detail.. Check it out!

Monday, July 25, 2011

Carrot Fry


Carrots, as known, is a very healthy vegetable which is rich in Vitamin A. I use them as much as possible in my regular dishes. Sometimes direct and grated, at times. I have seen many who doesn't like to have them as a curry .., because of the sweetness it gives to the curry.. For those.., frying them is the best way to have them happily in their meal.. Here I go with it.. It's a bit spicy because of which, must of the sweetness is suppressed.

Thursday, July 21, 2011

Boiled Egg Curry


This is one of my most favorite dishes with a healthy ingredient Egg.. 'Boiled Egg Curry'! I have tasted this recipe long long ago at my best buddy - Jeevan's place.. I just love aunty's recipes.. she is a great cook indeed :) Boiled egg is almost everyone's favorite but I know few who doesn't like it too.. Those who doesn't enjoy to have the boiled egg  directly, will surely love this recipe more.. Try it once and let me know :) Here it goes..!

Friday, July 15, 2011

Borugulu or Maramaralu Mixture / Puffed Rice Mixture


This is the most common road side bandi wala's(Street side seller) snack, popularly known as 'Muntha kinda pappu(Andhra)' or 'Jhaal Muri(in Calcutta)'.  Usually the bandi wala keeps a heap of Borugulu(Murmur/Maramaralu) and a claypot on the top of the heap with hot charcoal in it(to continuously roast the 'Borugulu' under the pot). Just before preparing, he takes a dried hallow coconut shell, adds some roasted 'Borugulu' taking from under the hot claypot to the shell. Around his  'Borugulu' basket he carries chopped tomato, onion, boiled chana dal, fried peanuts and all the other spices in different vessels. He adds up all one by one and mixes them thoroughly and finally serves them in a paper cone topping with some coriander leaves... Aaah! It sounds so mouth-watering isn't it???? I love to have one for sure whenever I am on the 'Tankbund' pavements.. :) Also, in the streets of 'Tirumala(Place of Lord Balaji's temple)'. It tastes really special there!! Let's go ahead with the recipe now.. shall not make you wait much longer now :)

Tuesday, July 12, 2011

Methi Aloe / Potato Curry with Methi


Today I have come up with one of my own recipes.. wanted to prepare some gravy curry with aloe yesterday. I wanted it to be done real fast and so thought of doing this way.. all I had was potatoes and an Onion and Tomato and few dried methi leaves.. you can also use fresh methi leaves .. so, this came out instantly and also tasted great... I have actually served this with rice but I am sure this would go perfect with rotis/poori. Give it a try :)

Monday, July 4, 2011

Borugula(Mumur) Upma / Puffed Rice Upma

This is dish made with puffed rice/Borugulu/mur mur. An easy recipe which goes ideal for the snacks time.. This is one of those dishes I have learnt in my priliminary cooking days from mom :) Kids would love it for sure.. But, remember, it tastes yummy when served hot. Once it gets cooled.., you would not enjoy it.. So, plan it 30 min before you want to serve.

Saturday, July 2, 2011

Nimmakaya Pulihora / Lemon Rice


This is very simple Indian recipe.., a variety of Rice with just lemon and nothing much. Also an immd. recipe that comes to our mind when feeling lazy to cook :) This is a pretty common recipe that is made in almost every Indian's kitchen but hope this helps any priliminary cooks :) I also have a beautiful tip that makes this dish more yummy. Check it out below the post. Hope you'll enjoy it.. it's my mom's special :)

Thursday, June 23, 2011

Godhuma Laddu / Wheat Flour Laddu

Laddu.. the most mouthwatering Indian sweet. There are pretty much varieties of Laddu but, this is something new for me. Recently happened to taste it in a party here. It really tasted so superb that I could not wait getting the recipe from Anu! And the most interesting thing here is the preparation time for the Laddu mixture is jus 15 min. Amazing right?? Whenever you have an unexpected guest, just go for this.. U'll have jet fast delicious Laddoos!!!

Sunday, June 19, 2011

Pesarattu / Moong Dal Dosa

'Dosa' is as known, a very intresting yummy Breakfast dish accompanied with Spicy Sambar and a cup of Coconut chutney. There are yet more varieties in the same category! Among all the varieties of Dosa's.. the top places are occupied by 'Masala Dosa'(Aloe curry stuffed Dosa) and the 'Pesarattu'. When I have started the blog, topping with the Indian dishes, I knew.. few very common and most tempting recipes would definitely be there! This is one among them :)

Wednesday, June 15, 2011

Minapa Vadalu / Medhu Wada

This is the most famous/regular traditional festive food. Vada and Pulihora(Tamarind/Lemon Rice) are two such dishes, that are made on almost every festival day. This dish goes very yummy when accompanied with Tomato chutney / Allam Chutney / Coconut Chutney. This is a calorie food but, can try it once a while occasionally!!

Tuesday, June 7, 2011

Ullam Rotte / Che Rotte

Who is the Summer King???? Yeah.. Mangoes!!! The best of the seasonal fruits.. Sad, I miss them here :( !! Wanna chill with the Sweet juicy Mangoes..?? Here.., I introduce this recipe, popularly known as "Che Rotte" aka "Ullam Rotte". One of the popular Telangana region's(district of Andhra Pradesh) recipes. A quite different kind of Roti/Rotte. A very heavy food. Wondering how do I make a roti with the Mango juice??!!

Wednesday, June 1, 2011

Kobbari Annam / Coconut Rice

Coconut Rice is a very famous Indian recipe which is normally made on the festive days after the Puja most of the times. As, we break the Coconut in the end of the Puja, we get a fresh Coconut. So, instead of taking the coconut directly, this a yummy way of taking it. There are two varieties of Coconut rice. One is made with the Coconut milk/Cream, and the other with the shredded Coconut. Both differ in their taste but equally make the thali a delightful one. Check this one with Coconut milk/Cream.

Thursday, May 26, 2011

Gutti Vankaya / Stuffed Masala Brinjal(Egg Plant) / Masala Baingan

By now with the title, I know it's tempting.. Mouth watering to you! This is the most hot favorite Indian recipe. Made with all the rich spices which brings out the dish with an awesome flavor. Let's jump into the recipe immediately!!!
I love the gravy of Gutti vankaya and so, here comes the quantities which make much of the gravy... Enjoy the dish!!!

Wednesday, May 25, 2011

Peanut Chutney / Verusenaga Chutney / Palli Chutney

Peanut Chutney is one of the favorite Chutney's which goes very well with Dosa's Idli's Upma's and more. Checkout this recipe which is slightly different from the normal chutney's.

Tuesday, May 24, 2011

Biyyapindi Chakkalu (Rice flour snack) / Garappalu

Crispy crispy snack with Rice flour. Just have all the ingredients at place and then it will take no time to prepare this snack. Rice flour is something which has plenty of variant recipes. Will give them one by one in my blog. Chakkalu is one of the common snack which most of us like to prepare. These can also be stored for more than a month. Try it!

Wednesday, May 18, 2011

Pav-Bhaji

Can we expect any Indian who is not familiar with PAV-BHAJI ?????? No, right !!! A mouth-watering yummy dish of India. The origin of this dish was in Maharastra. Pav in Marathi means Bread and the Bhaji in Marathi means vegetable curry. This is a delicious heavy snack.. with easy recipe.. having tempting look! Go ahead to enjoy the supper.

The Bhaji(Curry) is not specific to one vegetable. Take freedom to add all the healthy vegetables and make the dish healthier. Try to include Potato which makes the Bhaji taste rich... avoiding Potato doesn't spoil the flavor of Bhaji though!

Thursday, May 5, 2011

Oats Uthappam

Oats, extremely rich in fiber and has become an ideal food these days. Wanna make an easy and healthy recipe out of it??? Go for this one.. Try to prepare this on a non-stick tawa if possible, as you will not be needing much oil at all to fry the Uthappam.. got fried very nicely just with 2-3 drops of oil both the sides.

Wednesday, May 4, 2011

Dudh Gobi / Milky Cauliflower Curry

A creamy kinda coated cauliflower curry.. now, the creamy coating is because of the milk. This is a recipe of my own.. I never had a knowledge of such flavor too. I just had a cauliflower and nothing else to prepare curry today and so had to put up some creativity.. It came out tasty as well and so, here goes the recipe with no fear :)

Tuesday, May 3, 2011

Bendakaya-Aloe Curry / Okra Aloe Curry

Ingredients:


2 cups chopped Bendakaya/Okra
1 cup chopped Aloe
1 cup chopped Onion
1 tbsp Red Chilli powder
1 tbsp Coriander
1 tbsp Cumin powder
1 tsp Mustard seeds/Aavalu
1 pinch Turmeric
Salt to taste


Directions:


1. Heat oil in a pan, add mustard seeds, onions and fry them until golden brown.
2. Add aloe and okra, sprinkle handful of water, salt and mix well.
3. Once cooked soft, add chilli powder, Coriander leaves, turmeric,coriander powder,cumin powder and mix nicely.
4. Serve hot with Rotis/Rice.


*We welcome your valuable suggestions/comments on this Recipe*


I follow the following link for the unit conversions. Hope it will help. The link shows all the unit conversions for cooking www.onlineconversion.com

Monday, May 2, 2011

Chudwa / Atukula Mixture / Poha Mixture


Atukulu mixture/Poha mixture/Chudwa is an ideal evening snack which is too easy to prepare in not more than 15 min. This can be stored in an air tight container to keep it fresh for long time- atleast for a month. This has very few ingredients in it which makes it easy while preparing.

Ingredients:

500 gm Poha/Atukulu(Nylon)
10 Red Chillies(Can be altered in number as per taste)
100 gm Peanuts/Groundnuts/Palleelu
50 gm Putnalu/Roasted Dal/Buna Chana
1 tbsp Saunf/Fennel Seeds
1 tsp Mustard seeds/Aavalu
2 Garlic cloves-mashed
Few Curry leaves
Salt to taste



Directions:


1. Heat a pan, add Poha and fry them for few mins until they turn a bit crispy. Remove and collect in a plate.
2. Heat the same pan again with some oil in it. Add curry leaves, garlic, mustard seeds, saunf, Peanuts, Chillies and roasted dal.
3. Add a pinch of turmeric, salt and mix them well.
4. Collect the hot mixture in plate, let it cool and store it in a air tight container.


*We welcome your valuable suggestions/comments on this Recipe*


I follow the following link for the unit conversions. Hope it will help. The link shows all the unit conversions for cooking www.onlineconversion.com




Thursday, April 28, 2011

Vegan Mushroom Spring Rolls

Ingredients:


2 cups chopped (thin and long)Vegetables - Cabbage, Carrot, Beans, Capsicum and Mushrooms
1 Onion Chopped(thin and long)
2 Green Chillies sliced
Salt and Pepper to taste
1 tsp Chat masala
Few drops of Soya Sauce
1 tsp Ginger Garlic paste(optional)

Directions:


1. Heat oil in a pan, add onions and green chillies. Fry them until onions turn transparent.
2. Add ginger garlic paste and fry well for a while and then add all the vegetables. Stir them, add salt and sprinkle some water above and close the lid. Cook them until soft but crunchy.
3. Add soya sauce, chat masala and pepper powder. Mix well and remove it from the flame.


4. Take the Rolls sheet in a plate, place the vegan mixture on it as shown below.


5. Fold the bottom layer first.


6. Now, fold the side layers.


7. Last, the top layer should be wrapped completely.. folding like an envelop.


8. Deep fry these rolls in oil until golden brown and serve hot with tomato ketchup.



9.If you want to bake them, put these rolls on a baking sheet that is greased with oil.



10.Pre-heat the Oven at 400F. Place the rolls on the Oven tray and let them cook for atleast 15 min. Check them in between and then adjust the time if needed. Serve them with hot tomato ketchup.



*We welcome your valuable suggestions/comments on this Recipe*

I follow the following link for the unit conversions. Hope it will help. The link shows all the unit conversions for cooking www.onlineconversion.com

Wednesday, April 27, 2011

Cabbage Mushroom Fry

Worried how make dishes with Cabbage unlike the routine recipes...!!!! Well.., recipes with Cabbage were always tough to me.. as it's a kind of vegetable which goes excellent in Salads or Chinese dishes like the Noodles or the fried rice. But, when want to make some curry with Cabbage I always work out a bit more and here is how this recipe came out. Truly turned out tasty though..!!! Check this one.

Ingredients:


2 cups Cabbage chopped
1 cup Beans chopped
1 cup Mushrooms chopped
5 Green chillies slit
1 tsp Cumin seeds(Jeera/Jeelakarra)
1 tsp Mustard seeds(Raai/Aavalu)
1 tbsp Black gram(Urad dal/Minapappu)
1 tbsp Ginger paste
1 tbsp Coriander powder
Coriander leaves
Salt to taste


Directions:


1. Heat oil in a pan, add cumin, black gram and mustard seeds and let them splutter.
3. Add chillies, fry them for a while and add chopped cabbage. Fry it for 5 min and then add beans and mushroom. Add salt and mix well. Close the lid and let the vegetables cook on medium flame. Mix it with a spoon once in a while in between while cooking.
4. Once the vegetables are soft enough, add coriander powder to it, also chopped coriander leaves and mix well. Let it rest for 2 min and remove from the flame.
5. Serve hot with Chapathi's.

*We welcome your valuable suggestions/comments on this Recipe*

I follow the following link for the unit conversions. Hope it will help. The link shows all the unit conversions for cooking www.onlineconversion.com

Thursday, April 21, 2011

Veggie Perugu Dosa / Perugu Attu / Veggie Curd Dosa

Rice flour can be used as a primary ingredient in lot many varieties of recipes. It gives a kind of crispy taste to most of the dishes. Perugu dosa is a superb simple recipe which has not much ingredients in it yet, tastes great! Try this out!


Ingredients:


2 cups Curd
2 chopped Carrots
1 Onion chopped
3 Green chillies chopped
1 tbsp chopped Ginger
Rice flour
Salt to taste

Directions:


1. Take curd in a bowl, add 3 cups of water to it and stir it thoroughly(Nothing but like buttermilk, a bit thicker).


2. Add required amount of rice flour to this liquid and mix well (Add the flour slowly while mixing it with the liquid in between until it has got a Dosa batter's consistency). Let it rest for atleast 8 hours.
3. Add chopped carrot, onion, green chillies and ginger to this batter. Adjust salt and mix well.


4. Heat a dosa pan and spread the batter like a dosa and fry both sides until golden brown adding little oil to it.
5. Serve dosa's hot with coconut chutney.



Tips:
If you have a practice of churning the milk to separate butter at home, follow this tip. After separating the cream from the milk you will be left out with the buttermilk. Using this buttermilk at step 1 instead of preparing with the curd would really give an added taste to this recipe.

*We welcome your valuable suggestions/comments on this Recipe*

I follow the following link for the unit conversions. Hope it will help. The link shows all the unit conversions for cooking www.onlineconversion.com

Sunday, April 17, 2011

Kakarakaya Potlalu / Bitter Gourd-Coconut Curry


Ingredients:

3 medium sized Bitter Gourds(Kakarakaya)
1 cup Shredded Coconut(or 4 long Coconut pieces)
1 mediun sized Onion
2 tbsp Red Chilli powder
2 tbsp Tamarind pulp
2 Garlic cloves
Oil for deep fry
Salt to taste


Directions:

1. Wash the Bitter gourd thoroughly then take a knife and make slits to the Bitter gourds. Take a pressure cooker with enough water, add Bitter gourds and boil them until 3 whistles. Keep it aside.
2. Bring the coconut,chilli powder,chopped onion,tamarind pulp,garlic and salt to Mixi. Make a fine paste of it adding little water.
3. Heat oil in a pan, add this coconut mixture to it and fry it until nice aroma is spread.
4. Open the cooker lid and drain the water. Take Bitter gourds into hands and squeeze off excess water gently.
5. Heat oil in a skillet and once hot, deep fry the Bitter gourds until light brown.
6. Collect them in a plate and stuff the Bitter gourds with the coconut mixture. Serve them with hot White rice.

Tips:
When served with White Rice, accompany it with some plain Dal(Mudda pappu). It would really taste great.

*We welcome your valuable suggestions/comments on this Recipe*

I follow the following link for the unit conversions. Hope it will help. The link shows all the unit conversions for cooking http://www.onlineconversion.com/weight_volume_cooking.htm

Thursday, April 14, 2011

Sweet Corn Pakora / Mokkajonna Pakodi

This recipe is for all those spicy snack lovers out there. Pakoras need no introduction to any Indian as it's a Hot-Favorite dish, also very yummy to have in the evenings after a tiring working day... Easy to make the naughty kids eat something healthy too. Give it a try and I am sure you are gonna love it!


Ingredients:

1 cup Sweet Corn
Corn flour
Maida/All purpose flour
Salt to taste
1 tbsp Red Chilli powder
1/4 cup chopped Onion
1 Green Chilli chopped
1 tbsp Chat masala
1 tsp Soy sauce/Soya sauce
Fresh Curry leaves/Cilantro


Directions:


1. Take Sweet Corn granules and enough water in a bowl and half-cook them. Drain water and keep corn aside.
2. Add red chilli powder, salt, green chillies, onion, chat masala, soy sauce and curry leaves to the corn. Mix them nicely crushing the corn with hands.
3. Add sufficient corn powder and maida to the above mixture until the mixture is tight enough to drop as lumps.
4. Heat oil in a skillet, drop small lumps of the above mixture one after the other in oil and deep fry the pakoras.
5. Serve hot with Tomato-Chilli sauce.

Note:
Sweet corn can also be replaced with regular corn.

*We welcome your valuable suggestions/comments on this Recipe*

I follow the following link for the unit conversions. Hope it will help. The link shows all the unit conversions for cooking www.onlineconversion.com

Broccoli Masala Curry

Ingredients:

1 cup Broccoli heads
1/2 cup chopped Tomatoes
1/2 cup chopped Onion
4 Green chillies
1 tsp Red Chilli powder
1 tbsp Ginger Garlic paste
1 tsp Garam masala
Curry leaves/Cilantro for garnishing(Kottimeera)
Salt to taste

Directions:


1. Heat oil in a pan, add 1tsp of Mustard seeds(Aavalu) and Cumin seeds(Jeera) each, let it splutter.
2. Add onion, green chillies, salt to it and fry them until oinion turns into golden brown.


3. Add Ginger garlic paste, a pinch of turmeric, saute them well and add Broccoli heads, stir the mixture for atleast 5 min.


4. Add tomatoes, red chilli powder, mix them well and close the lid. Let it cook for atleast 20 min on a medium flame.
5. Check if the broccoli is softly cooked and now adjust salt if needed. Garnish with coriander leaves and serve hot with white rice or roti.



*We welcome your valuable suggestions/comments on this Recipe*

I follow the following link for the unit conversions. Hope it will help. The link shows all the unit conversions for cooking www.onlineconversion.com

Thursday, April 7, 2011

Yellow Squash Curry

Ingredients:


2 big yellow Squash chopped
1 big Tomato chopped
1 tbsp Red Chilli powder
1 tsp Cumin powder
1 tsp Coriander powder
1 tsp of Cumin+Mustard+Black gram seeds each
Chopped Coriander leaves
Salt to taste


Directions:


1. Heat 2 tbsp of oil in a pan, add black gram, cumin seeds, mustard seeds and let them splutter. By the time cumin and mustard seeds splutter, black gram should have turned into golden brown. Add a pinch of Asafoetida(Hing) to it.
2. Add the chopped squash, salt and sprinkle handful of water and close the lid. Let it cook until they turn soft and tender, on low flame.
3. Check in between for the water as if there is no moisture at all, curry may start burning.
4. Once the squash pieces turn tender, add chilli powder, coriander and cumin powder. Mix well and finish it off topping with the coriander leaves. Serve hot with steamed rice. Would really taste yummy !


Tips:
You can also add 2 tbsp of Seasame seeds(Nuvvulu) powder along with coriander and cumin powder. This gives a special taste to the dish.

Note:
Yellow squash can also be replaced with bottle guard(Sorakaya)/ coyote squash/zucchini squash. This recipe would taste great with any of these.


*We welcome your valuable suggestions/comments on this Recipe*

I follow the following link for the unit conversions. Hope it will help. The link shows all the unit conversions for cooking www.onlineconversion.com

Egg-Tofu Fried Rice

Ingredients:

1 cup cooked Basmati Rice
1 cup chopped long thin pieces of
Cabbage+Carrot+French cut beans/beans
1 Egg
1/2 cup Tofu cubes
1/2 tbsp Ajinomoto
1 tsp Pepper powder
1 tbsp Red Chilli powder
2 tbsp Soy sauce
Salt to taste


Directions:

1. Heat 2 tbsp oil in a pan break egg into it. Stir continuously to fry it into pieces and collect it in a plate.
2. Add Tofu cubes, fry them until golden brown, remove and collect in the same plate.
3. Heat some oil in the same pan, add chopped vegetables, add salt and saute them nicely for atleast  5 min.
4. Once the vegetables become tender, add pepper powder, chilli powder, ajinomoto, soy sauce and mix them well. Add fried egg and tofu pieces.
5. Add cooked rice and saute the whole mixture again for 3 min. Remove it from heat and serve hot with Wet Manchuria or any other choice curry. 'Wet Manchuria recipe' is listed in the blog archives for reference. 

Note:
Tofu can be replaced with Paneer(Indian cheese) if desired.

*We welcome your valuable suggestions/comments on this Recipe*

I follow the following link for the unit conversions. Hope it will help. The link shows all the unit conversions for cooking www.onlineconversion.com

Tuesday, April 5, 2011

Tomato Rice / Tomato Annam

Ingredients:

1 cup Rice(cooked)
1 cup chopped Tomato
1 small Potato/Aloe(chopped)
1/2 cup chopped Onion
3 slit Green Chillies
1 tbsp chilli powder
1 tsp Garam Masala
1 tsp Coriander powder
1 tsp Ajinomoto(optional)
2 tbsp Peanuts
1 tsp Cumin seeds/Jeelakarra
1 tsp Mustard seeds/Aavalu
1 tbsp Black gram/Minapappu
1 tbsp Bengal gram/Pachi Senaga Pappu
2 Red chillies torn into pieces
Curry Leaves
Chopped coriander
Pinch of Turmeric
Salt to taste


Directions:

1. Heat oil in a pan, add peanuts bengal gram, black gram, cumin seeds, mustard seeds, red chillies and a pinch of Hing(asafoetida). Fry them until golden brown. Add curry leaves, green chillies and onion. Fry them again until onion becomes translucent.
2. To the above mixture, add chopped tomatoes, potato, turmeric and a tsp of salt. Let the tomatoes and potato cook well and become soft.
3. Add garam masala, red chilli powder, coriander powder and mix the whole mixture well.
4. Add coriander leaves, cooked rice, mix well and adjust salt. Tasty Tomato rice is ready to serve now.

*We welcome your valuable suggestions/comments on this Recipe*

I follow the following link for the unit conversions. Hope it will help. The link shows all the unit conversions for cooking www.onlineconversion.com

Sunday, April 3, 2011

Ugadi Pachadi

Sri Khara Nama Samvathsara Subhakankshalu <<<>>> Happy Ugadi !

Ugadi or Yuga-Adi is the festival celebrated on the first day of 'Telugu Samvathsaradi' (New Year on Telugu Calendar). This festival stands same and is celebrated with equal joy in different states with different names. This festival falls on the first day of Chaitramasam(March-April). The spring starts and everything is pleasant around having trees with new leaves, flowers. The nature's beauty is at it's peak. This festival is celebrated as 'Gudi Padwa' in Maharastra, 'Navreh' in Kashmir, 'Ugadi' in Karnataka too, 'Cheti Chand' in Sindhis. Usually the festival falls on the same day in all these places. 'Ugadi Pachadi' is the first thing that one should eat on this day after the Puja(prayer). Andhra delicacy 'Ugadi Pachadi' is the combination of six tastes/flavors as Chintapandu(Tamarind) for Pulupu(sour), Mirapakaya(Chilli) for Karam(spice), Bellam(Jaggery) for Teepi(sweet), Vepa puvvu(Neem flowers) for Chedu(Bitter), Mamidikaya(Raw Mango) for Vagaru(Pungent) and finally salt which reflect myraid facets of our life.




Ingredients:

1/2 cup chopped Pachi Mamidikaya (raw fresh Mango)
3 tbsp Tamarind pulp
4 tbsp Jaggery
1 tsp Margosa flowers (Neem tree flowers)
1 small Green Chili
Salt to taste


Directions

1.Take a bowl, add tamarind pulp and jaggery, make thin watery paste of it with some water.
2. Add chopped mango, chopped chili, margosa flowers and adjust salt.
3. Andhra delicacy ' Ugadi Pachadi ' is ready to offer in puja(prayer) for naivaidyam.



*We welcome your valuable suggestions/comments on this Recipe*

I follow the following link for the unit conversions. Hope it will help. The link shows all the unit conversions for cooking www.onlineconversion.com

Friday, April 1, 2011

Tomato Pachadi / Tomato Chutney

Ingredients:


5 medium sized Tomatoes(chopped)
2-3 flakes of Tamarind(soaked in water)
1 medium Onion(chopped)
1 tbsp Ginger Garlic paste
4-5 Fenugreek seeds(menthulu)
2 tbsp Coriander seeds
1 tbsp Bengal gram
1 tbsp Black gram
2 Green Chillies
4 Red Chillies
1 tsp mustard seeds
1 tsp cumin seeds
Salt to taste


Directions:

1. Heat little oil in a pan, add mustard seeds, cumin seeds and let them splutter. Add fenugreek seeds, pinch of Hing,coriander seeds,bengal gram, black gram, green chillies, red chillies and fry them well until nice aroma spreads around(Remember, fry them on a low flame). Collect these ingredients in a plate.
2. Heat pan again with little oil in it. Add chopped onion and fry them until translucent. Add ginger garlic paste, tomatoes and tamarind(along with the water in which tamarind was soaked). Fry them nicely until the whole mixture is cooked and soft.
3. Bring the above ingredients collected in a plate(spices mixture) to mixi. Once they are finely powdered, add the tomato mixture to the mixi and make a paste. Remove the chutney into a bowl, adjust salt and serve it with steam rice/dosa/wada/Idli as desired.

*We welcome your valuable suggestions/comments on this Recipe*

I follow the following link for the unit conversions. Hope it will help. The link shows all the unit conversions for cooking www.onlineconversion.com

Semya Upma / Vermicelli Upma

Ingredients:


1 cup Semya/Vermicelli
1 large Carrot(chopped)
1 medium size Aloe(chopped)
10 small Cauliflower florets(optional)
1 medium size Onion(chopped)
2 medium sized slit Green Chillies
1 tsp chopped Ginger
Curry Leaves
Pinch of Hing
Pinch of Turmeric
Salt to taste


Directions:


1. Heat oil in a pan, add little mustard seeds, cumin seeds, Black gram(minappappu) and fry them until golden brown.
2. Add curry leaves, pinch of Hing(asafoetida), chopped onion, chillies, pinch of turmeric, ginger and fry them nicely. Add all the chopped vegetables and saute them again for 2 min.
3. Add 2 1/2 cups of water to it along with salt and close the lid.
4. As you see the water boiling, open the lid and simmer the stove. Add semaya/vermicelli slowly to the water stirring the water simultaneously.
5. As the vermicelli is getting cooked, you will observe that the mixture is becoming thicker.
6. Once all the water is absorbed, turn off the flame, close the lid and let it set for 5 min. Now, Vermicelli upma is ready to serve.

Note:
If you increase the vegetables quantity, add little more water while cooking.

*We welcome your valuable suggestions/comments on this Recipe*

I follow the following link for the unit conversions. Hope it will help. The link shows all the unit conversions for cooking www.onlineconversion.com

Thursday, March 31, 2011

Allam Chutney / Ginger Chutney

Ingredients:


3 tbsp chopped Ginger(Allam)
100gm Tamarind
3 Green Chillies
2 small fresh Coconut pieces (also can use 3tbsp shredded fresh Coconut)
Salt to taste
4 tbsp Jaggery (optional)

Directions: 


1. Take little water in a bowl and soak tamarind.
2. Add soaked tamarind, chillies, coconut, jaggery and salt to mixi jar and make a paste of it.
3. Serve with hot Idly or Dosa.


*We welcome your valuable suggestions/comments on this Recipe*

 I follow the following link for the unit conversions. Hope it will help. The link shows all the unit conversions for cooking www.onlineconversion.com

Wednesday, March 30, 2011

Aloe Coconut fry

Ingredients: 

2 big Aloe
Shredded Coconut (dry)
Chilli powder
Salt to taste


Directions:

1. Heat oil in a pan (little more than usual), add chopped aloe and fry them until golden brown. Do not close the lid while frying. They may turn out just soft rather than remaining soft+crispy.
2. Add salt, chilli powder and mix them well.
3. Add shredded coconut and mix thoroughly (coconut quantity is according to taste).
4. Adjust salt and chilli powder if needed.
5. Serve hot with white rice along with little ghee.

Tips:
1. You can also bring Red chillies+chopped dry coconut(yendu kobbari)+2 garlic cloves to mixi and add this mixture to fried aloe instead of chilli powder+shredded coconut.

*We welcome your valuable suggestions/comments on this Recipe*

 I follow the following link for the unit conversions. Hope it will help. The link shows all the unit conversions for cooking www.onlineconversion.com

Tofu Paratha

Tofu is made of Soya and  is rich in both high quality protein and B-vitamins. Tofu is, therefore, an excellent substitute for meat in many vegetarian recipes. It looks exactly like Paneer(Indian cheese) but raw tofu is almost tasteless.. unlike Paneer. Adding this to Curries, Parathas would do justice to Tofu's taste. I have tried this Paratha recently and felt this is the best way to take Tofu in much quantity. Also can follow the same procedure with Paneer too and I am sure it would taste great. Please check this one.

Ingredients:

1 1/2 cup wheat flour
1/2 block Tofu (Mashed with hands)
1 medium size Onion
1/2 cup Tomato puree
1 tsp garam masala
1 tsp Red chilli powder
1 tbsp kasoori methi (optional)
Coriander leaves
Pinch of turmeric
Salt to taste
Few drops of lemon


Directions:

1. Mix wheat flour with water in a bowl and prepare a soft dough. Keep it aside.
2. Heat a pan with little oil, fry chopped onions until transparent. Add mashed Tofu and fry for 5 mints.
3. Add tomato puree, fry for 2-3 min. Add turmeric, kasoori methi, chopped coriander leaves, garam masala, chilli powder, salt and lemon drops. Mix them well and keep aside.
4. Make lemon size balls with a dough, make small rotis, stuff it with the Tofu mixture and press them into parathas.
5. Heat a roti pan, fry parathas both the sides with some oil until golden brown. Serve them hot with any curry.

*We welcome your valuable suggestions/comments on this Recipe*

 I follow the following link for the unit conversions. Hope it will help. The link shows all the unit conversions for cooking www.onlineconversion.com

Tuesday, March 29, 2011

Pala Puri (Milk Poori)

Ingredients:
1 cup Maida/All purpose flour
2 cups Boiled milk
1/2 cup Cashews+Almonds
1/4 cup shredded coconut(optional)
1 tbsp Poppy seeds(Gasalu/Khuskhus)
5 tbsp Sugar
1 tsp Ilachi/Cardamom powder
Oil for deep fry
Fistful Sooji Rava

Directions:

1. Take a bowl, add maida and sooji. Mix well with water and prepare a soft dough. Let it rest for atleast 2 hours.
2. Soak cashews, almonds, coconut and poppy seeds in milk for about half an hour then make a fine paste of it. Add milk if needed.
3. Add sugar, Ilachi powder and above paste to the boiled milk and keep aside.


4. Make lemon size balls with the dough and press them like puris. Half fold them and deep fry the puris one by one. As soon as you remove folded puri from oil, dip it completely in the milk mixture and rest it for 5 mins. Remove and place it in a plate. Repeat the same with each folded puri and finally pour the left over milk mixture top of the puris collected in the plate.
5. Let them soak for atleast an hour, garnish with sliced almonds and serve.


*We welcome your valuable suggestions/comments on this Recipe*

 I follow the following link for the unit conversions. Hope it will help. The link shows all the unit conversions for cooking www.onlineconversion.com

Badam Pak

Ingredients:

1 cup whole Badam/Almonds
1 cup powdered Sugar
6 tbsp Butter/Ghee

Directions:

1. Boil badam in water for atleast 20 min and let it cool. Peal off the skin easily by rubbing them in your palms.
2. Make a paste of these badam with required amount of water.
3. Heat a pan, add butter/ghee, let it melt and then add badam paste. Fry it until golden brown and keep aside.
4. Heat another pan, add sugar and little water, stir it to make sugar syrup. Make this syrup thick enough so that when you touch it, should be able to roll it into tiny rounds.
5. Once syrup is ready, add the badam paste and keep stirring continuously until ghee/butter starts oozing out.
6. Transfer it to a ghee/butter coated plate and let it cool. Cut into pieces and serve them.

*We welcome your valuable suggestions/comments on this Recipe*

 I follow the following link for the unit conversions. Hope it will help. The link shows all the unit conversions for cooking www.onlineconversion.com

Monday, March 28, 2011

Mirchi Rice/Chilli Rice

Ingredients:

1 cup Rice
2 medium size green chillies
salt to taste
3 tbsp lemon juice
Pinch of Hing
1 tbsp Jeera

Directions:

1. Cook rice and keep aside.
2. Take a small pan, heat oil, add jeera, hing, chopped chillies. Fry them for a while and remove from flame.
3. Add lemon juice and grind the whole mixture.
4. Add the mixture to rice and adjust salt. Mirchi rice is ready. Serve it with any spicy curry.

*We welcome your valuable suggestions/comments on this Recipe*

 I follow the following link for the unit conversions. Hope it will help. The link shows all the unit conversions for cooking www.onlineconversion.com

Pappongali (KattuPongali)

Ingredients:

1 cup Rice
1/2 cup Moong dal
1 tbsp Jeera
1 tbsp Black pepper powder
2 tbsp chopped Chashews

Directions:

1. Mix rice and moong dal in a vessel and wash it thoroughly.
2. Cook it with 4 1/2 cup water in a pressure cooker.
3. Take cooked rice mixture into a vessel, mix and adjust water until the mixture is soft and loose, adjust salt.
4. Take a small pan, heat oil, add jeera, pepper powder and cashews. Fry them and add it to the rice mixture.
5. Serve PONGALI hot with tamarind/chintapandu pulusu.


*We welcome your valuable suggestions on this Recipe*

 The following link is for the unit conversions. Hope it will help. The link shows all the unit conversions for cooking www.onlineconversion.com

Thursday, March 24, 2011

Godhuma Dosa

Ingredients:

1 cup Wheat flour
1 cup Rice flour
1 tbsp Cumin seeds / jeera
salt to taste

Directions:

1. Take a bowl, add both the flours, cumin seeds, salt.
2. Add water to prepare a thin dosa batter.
3. Heat dosa pan, spread the batter on it, sprinkle little oil and fry both the sides until golden brown.
    (see the below video for the way to spread the batter on the pan)
4. Serve hot dosa with your desired chutney.
video

Options to add flavor to dosa:


1. Add home made dhaniyala karam to the flour.
2. Add chopped onions, chillies

*We welcome your valuable suggestions on this Recipe*
I follow the following link for the unit conversions. Hope it will help. The link shows all the unit conversions for cooking -- www.onlineconversion.com

Chegodi (Chuttalu)


Ingredients:

4 cups Rice Flour
4 tbsp Chilli Powder
Salt to taste
1 cup Sesame seeds (Adjust to your taste)
2 tbsp Ginger-Garlic paste
3 cups Water
Oil for deep fry.


Dough Preparation:
1. Take rice flour in a container and add chilli powder, salt, sesame seeds and ginger-garlic paste.
2. Add warm water to it and prepare soft dough.

Chegodi Preparation:
1. Apply little oil to your hands, take a piece of dough and roll it like a stick with the thickness of a pencil and cut small lengths and join the ends to make a ring. Prepare the rings repeating the same with entire dough.
2. Heat oil in a skillet, maintain it on a medium flame once hot. Add the rings and deep fry them until golden brown.

Note:
Store Chegodi in an air tight container.

*We welcome your valuable suggestions on this Recipe*

Wednesday, March 23, 2011

Methi Mushroom Paratha

Ingredients:

1/2 cup Mushrooms (chopped into tiny pieces)
1 cup Wheat flour
1/4 cup Besan flour(chickpea flour)
1 tsp Garam Masala
1 tsp Chilli powder
Salt to taste
2 tbsp Kasoori Methi
2 Mashed Garlic cloves
1 small onion(chopped into tiny pieces)

Directions:

1. Heat 2 tbsp oil in a pan, add chopped onion, garlic paste and saute them for 2 min.
2. Add mushrooms,salt, mix them and close the lid for atleast 10 min allowing it to cook on medium flame.
    Mushrooms ooze out water which is enough for the mixture to get cooked. So, do not add any water.
3. Once the mixture is nicely cooked, add garam masala, chilli powder and kasoori methi to it. Fry them for a while and remove the mixture from the flame.


4. Take a wide bowl, add the wheat and besan flour, salt, chilli powder(to taste), mushroom mixture, make soft dough of it with water.


5. Make lemon size balls with the dough and make the parathas out of it using oil. Fry them on a roti pan with little oil until golden brown on both sides. Parathas are ready to serve.


*We welcome your valuable suggestions on this Recipe*

Sunday, March 13, 2011

Onion Paratha



Ingredients:

1 cup Wheat flour
2 large onions
4 medium sized green chillies
Few curry leaves
1 tsp shahjeera
1 tbsp garam masala
1 tsp chilli powder
1 tsp chat masala
1 tsp coriander powder


Directions:

1. Make a soft dough with the wheat flour and keep aside.
2. Heat oil in a pan, add shahjeera to it and let it splutter.
3. Add chopped onions, green chillies, curry leaves, garam masala, chilli powder, chat masala and coriander powder and fry them nicely, keep it aside.


4. Make small rotis with the dough and slice it into halves. Now, take take each slice, put some onion masala on it, spread it a bit and close the slice as shown in the picture.
5. Heat a tawa/roti pan and cook these closed triangle slices on both sides until golden brown.


6. Serve hot with any spicy sauce/Tamarind spice chutney.

*We welcome your valuable suggestions on this Recipe*

Friday, March 11, 2011

Tomato Rasam/ Tomato chaaru


A regular Andhra Rasam... very easy to prepare and mouthwatering too.. Let's look into this !
The ingredients here are for 200ml Rasam.

Ingredients:

200ml water
1 medium size tomato
1 small onion
Tamarind - see the pic for the quantity
1 garlic clove
Rasam powder
2 small green chillies
Few curry leaves

Directions:

1. Heat some oil in a vessel, add cumin seeds, mustard seeds, hing to it (talimpu).
2. Add chopped onion fry them for a while then add chopped tomato, slit chillies, mashed garlic, tamarind, a pinch of turmeic, curry leaves. Fry them well for a while. Add little water to it and close the lid and let it cook for a min.
3. Open the lid and see if the mixture is cooked nicely. If cooked, add 200ml water, 1tbsp rasam powder to it. Add salt according to taste, mix well and bring to boil.
4. Top it with some cilantro leaves(kothimeera) and serve hot with rice.

*We welcome your valuable suggestions on this Recipe*

Tuesday, March 8, 2011

Rajma Masala

Ingredients:


1 1/2 cup Rajma (Kidney beans)
1 big Onion
Green chillies as desired
2 chopped tomotoes
1 tsp chilli powder
1 tbsp Rajma masala powder (any brand available in market)
1 tsp corn powder



Directions:


1. Soak Rajma for atleast 18 hours. If they are properly soaked for long time.., the beans really cook well.
2. Take the soaked beans into a small pressure cooker, add enough water, 1 tsp salt and cook for upto 7 whistles.
3. Heat oil in a pan and add mustard seeds and shahjeera to it. Add chopped onions, chillies and fry them well. Add, chopped tomotoes. Let it cook for 2 mins.
4. Add the cooked beans, Rajma masala powder, chilli powder, pinch of turmeric and mix them well. Add 1 cup water to it. Adjust the salt and let it cook for 5 min  in a very low flame.
5. The mixture should get properly cooked by now. Add and mix well the corn powder which helps thickening the mixture slightly. Adjust the corn powder if needed. But if you add more, you need to adjust the spices accordingly.
6. Garnish the curry with cilantro and serve hot with chapathi/pulka.

*We welcome your valuable suggestions on this Recipe*

Tuesday, February 8, 2011

Veg. Manchurian

Ingredients:


2 large Carrots
1 large Potato
150 gm green beans chopped
1 cup Corn flour
salt to taste
Ajjinomoto
2 tbsp Soy sauce
1 tsp Vinegar
Oil for deep fry
Spring onions chopped
3 cloves chopped Garlic
5 medium sized chopped Green chillies


Directions:


1.  Cook the vegetables softly with enough salt and knead them well and keep aside.(Save any excess water of the vegetables after cooking them for later use)
2.  Add sufficient corn flour to the veg mixture. Check for the consistency which should be thick (something like a loose dough unlike chapathi/roti dough). Also, add a tbsp soy sauce, pinch of Ajjinomoto while mixing.
3. Heat oil, drop small amounts of the dough in it, deep fry them, remove and add them to the wet gravy.


Manchurian Gravy:


Manchurian gravy is very simple.


1. Heat oil in a pan and add garlic, spring onions, Ajjinomoto, 1 tbsp soy sauce and green chillies to it.
2. Add water and bring it to boil(Here you can add the water saved). The quantity of water depends on how much gravy you want to prepare(According to which garlic and chillies quantity should be altered).
3. Add salt and corn powder. Keep adding the corn flour until you get the desired consistency. Let it cook for few min and remove from flame.


Tips:
You can also use Maida/All purpose flour if corn flour is not available.


*We welcome your valuable suggestions on this Recipe*

Sunday, February 6, 2011

Pulihora

I believe.. this recipe lures almost every South Indian. Ready to go for it ?!!!!

Ingredients:


1 1/2 cup rice
1/2  cup thick tamarind pulp
5 medium size slit chillies
Pinch of Asafoetida/inguva/hing - for flavor and aroma
curry leaves
2 big red chillies torn into pieces
1tsp avalu/mustard seeds
1 tsp jeera/cumin seeds
1 tbsp black gram/minappappu
1 tbsp bengal gram/pachi senaga pappu
Pea nuts and cashews as desired
3 spoons oil
salt to taste

Directions:


1. Cook rice and keep aside.
2. Heat a pan with oil and add the bengal gram, black gram, jeera, mustard seeds, red chillies, green chillies, curry leaves, hing,cashews and peanuts. This makes a perfect tadka/talimpu for pulihora.
3. Once it is perfectly fried, add the tamarind pulp and a pinch of turmeric to it and mix well for few minutes.
4. As soon as the oil starts oozing out from the mixture, remove it from the flame and add it to the rice. Mix well with salt and serve hot.


Tips: 
Add bit more of hing which gives good flavor to the dish.
You can also add a tsp of pepper powder in tadka/talimpu if u want the dish to be a bit spicy.


*We welcome your valuable suggestions on this Recipe*

Thursday, February 3, 2011

Chinese Egg Noodles


This is one of the most mouth watering chinese dish to most of us. I have been observing diffrent recipes for a perfect chinese style of making Noodles and made this in my kitchen which turned out really tasty... Just sharing it in my blog today.

Friday, January 28, 2011

Tindora Wet Curry

Ingredients :

Tindora (Dondakaya/Ivy Gourd) - 500gms


Big Tomatoes - 1 1/2 (cut into pieces)
Large Onion - 1 (Chopped into medium sized pieces)
Green Chillies - 3 Medium sized
Garlic cloves - 3
Ginger paste - 1 tbsp
Cashew nuts - 10
Pea nuts - 10
Poppy seeds - 1 tbsp (soaked in water for 20 min)
Cloves - 2
----------------------------------------------------
Shahjeera - 1 tbsp
Red chilli powder - 1 tbsp
Dhaniya powder - 1 tbsp
Garam Masala - 1/2 tbsp

Directions :


Cut Tindora into long pieces and keep aside.


Gravy Preparation:


Heat a wide bottomed pan with a 1/2 tbsp oil. Once the pan starts smoking, add in the cloves, Garlic cloves, Green chillies, Cashew nuts and Peanuts. Finely fry them. Add chopped onion and fry them until they turn transparent. Now add ginger paste, mix well and after a while, add chopped tomatoes. When tomatoes become tender,  remove the pan from flame. Let it cool and grind the complete mixture along with soaked poppy seeds. Keep the masala paste aside.


Curry Preparation :


Heat the oil in pan again. Add shahjeera and once they start popping out, add Tindora slices and sprinkle sufficient salt for the slices. Let them fry and become tender. Now, add the masala paste and pour some water. Mix the content well enough and close the lid. Let it cook for 3 min and add Red chilli powder, Dhaniya powder, Garam masala, Salt that is enough for the gravy and a pinch of turmeric. Mix well and close the lid again. Cook for 5 min and remove from the flame.


Garnish the curry with some cilantro(If desired, garnish with some fried garlic pieces) and Tindora wet curry is ready to serve.


Note: Spices quantity can be altered according to taste.


*We welcome your valuable suggestions on this Recipe*



Wednesday, January 26, 2011

Desi Pasta

Ingredients :


1 cup Pasta twists
1 large chopped Carrot
1 big chopped Bell pepper
1 large chopped Onion
1 tb ginger+garlic paste
1 tb Red chilli powder
1 tb garam masala
Salt to taste


Directions:


Take a medium sized bowl of water and bring it to boil. Add a pinch of salt and then pasta to it. Keep stirring it once in a while until the pasta is softly boiled. 


Meanwhile, heat 2 tb of oil in a heavy bottomed pan. Add onions, saute them until it turns golden brown. Add ginger garlic paste, a pinch of turmeric and mix well. Now, add the vegetables, salt to taste, red chilli powder, garam masala, mix them well and sprinkle some water on the top and cook them for 5 min closing the lid. Open the lid and check the tenderness of the vegetables. You should find them cooked softly. Drain the water from pasta and add pasta to the pan and mix well. Top it with fresh cilantro leaves and remove from the flame. You can also add 1 tbsp of any pasta sauce before removing from the flame. but it is just optional. The below shown Italian sauce is the one I have used.






Delightful spicy Desi Pasta is now ready to serve. 


*We welcome your valuable suggestions on this Recipe*