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

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

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

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

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

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

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

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

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