Ingredients: - maida – 4 spoons, cheese 500gms, sugar – 2 cups, milk – ½ cup, saffron – 1 spoon.
Monday, July 27, 2009
CHUM CHUM
Ingredients: - maida – 4 spoons, cheese 500gms, sugar – 2 cups, milk – ½ cup, saffron – 1 spoon.
Method: - Make sugar syrup in a dish. Meanwhile sieve the maida in cheese adding any food color to it. Make round balls with the mixture. When the sugar syrup is formed, drop these balls in it. After 5 minutes, take these balls from it. Stir the milk adding saffron to it and rinse it over the sugar syrup balls.
Ingredients: - maida – 4 spoons, cheese 500gms, sugar – 2 cups, milk – ½ cup, saffron – 1 spoon.
POKUNDALU
Ingredients: -
Method: - soak the rice in water for four hours. After 4 hours, dry the rice in shaded region. After 1 hour, grind the rice in a mixer. Fry the white sesame without oil. Also fry the chopped dry coconut in ghee. Make jaggery syrup with jaggery and 1/4th cup of water. After making syrup, turn off the burner and add chopped coconut, white sesame and cardamom powder. Make dough by adding rice flour to the jaggery mixture. Keep the remaining rice flour aside. Heat the oil in a dish. Mean while make round balls from the dough. Deep fry these balls in the oil till golden brown. These can be stored for 10 to 15 days.
AALU BOORELU
Ingredients: -
Method: - Take maida, rice flour, baking soda and water in a dish. Keep it aside to soak for two hours. Boil the potatoes and peel the outer layer of it. Crush them in to paste. Make sugar syrup by taking sygar and half glass of water. After making add the potato paste, cardamom powder, cashew nuts (fried in ghee) and turn off the burner. Make lemon size balls. Heat the oil in a dish. Dip these balls in the soaked mixture and deep fry them in the oil till golden brown. Aalu boorelu are ready to serve.
Friday, July 24, 2009
MUTTON PAKODI(MUTTON CRISPE DRY)
Ingredients: - Boneless mutton – 250gms, Bengal gram flour – 5 spoons, ginger garlic paste – 1 spoon, onion – 1, chilly powder – 2 spoons, cumin seed powder – 1 spoon, parsley, curry leaves, salt – for taste.
Method: - Boil the chopped mutton, ginger garlic paste, turmeric, chilly powder and salt in a pressure cooker. Chop the onion, curry leaves, parsley in to small pieces and keep aside. Fry the boiled mutton in a dish with oil till the water in it gets evaporated. To this, add cumin seed powder, chopped onion, parsley, curry leaves, Bengal gram flour and water such that it forms dough. Take another dish with oil and deep fry this mixture like pakodi.
Ingredients: - Boneless mutton – 250gms, Bengal gram flour – 5 spoons, ginger garlic paste – 1 spoon, onion – 1, chilly powder – 2 spoons, cumin seed powder – 1 spoon, parsley, curry leaves, salt – for taste.
Method: - Boil the chopped mutton, ginger garlic paste, turmeric, chilly powder and salt in a pressure cooker. Chop the onion, curry leaves, parsley in to small pieces and keep aside. Fry the boiled mutton in a dish with oil till the water in it gets evaporated. To this, add cumin seed powder, chopped onion, parsley, curry leaves, Bengal gram flour and water such that it forms dough. Take another dish with oil and deep fry this mixture like pakodi.
HOT AND SOUR VEG SOUP
Ingredients: - Grated carrot – ½ cp, chopped beans – ½ cup, chopped Kirby cucumber - ½ cup, water – 3 cups, chopped mushroom – ½ cup, ripen chilly paste – ½ spoon, corn flour – 1 spoon, salt – for taste, black pepper powder – pinch, oil – 1 spoon, chopped onion leaves – ¼ cup.
Method: - Take a dish with oil and fry the chopped carrot, Kirby cucumber, beans, mushroom. Then add corn flour to it. After two minutes add ripen chilly paste, black pepper powder, grated onion leaves, tomato sauce, salt and water. Boil them for 10 minutes and turn off the burner. Hot and sour veg soup is ready to serve.
Ingredients: - Grated carrot – ½ cp, chopped beans – ½ cup, chopped Kirby cucumber - ½ cup, water – 3 cups, chopped mushroom – ½ cup, ripen chilly paste – ½ spoon, corn flour – 1 spoon, salt – for taste, black pepper powder – pinch, oil – 1 spoon, chopped onion leaves – ¼ cup.
Method: - Take a dish with oil and fry the chopped carrot, Kirby cucumber, beans, mushroom. Then add corn flour to it. After two minutes add ripen chilly paste, black pepper powder, grated onion leaves, tomato sauce, salt and water. Boil them for 10 minutes and turn off the burner. Hot and sour veg soup is ready to serve.
MALGATHVANI VEG SOUP
Ingredients: - Bengal gram glour – ½ cup, ghee – 4 spoons, onion – 1, carrot – 1, garlic – 2, cumin seed powder – ½ spoon, apple – 1, tomato – 3, water – 3 cups, salt – for taste, bay leaves – 2, black pepper – 4, lime juice – 2 spoons.
Method: - Chop the tomato, onion and apple. Take a dish with ghee and fry the chopped vegetables, bay leaves, grated coconut, curry leaves in it for 2 minutes. To this add Bengal gram flour, cumin seed powder, salt and water. When it thickens, turn off the burner and serve it.
Ingredients: - Bengal gram glour – ½ cup, ghee – 4 spoons, onion – 1, carrot – 1, garlic – 2, cumin seed powder – ½ spoon, apple – 1, tomato – 3, water – 3 cups, salt – for taste, bay leaves – 2, black pepper – 4, lime juice – 2 spoons.
Method: - Chop the tomato, onion and apple. Take a dish with ghee and fry the chopped vegetables, bay leaves, grated coconut, curry leaves in it for 2 minutes. To this add Bengal gram flour, cumin seed powder, salt and water. When it thickens, turn off the burner and serve it.
CHICKEN SOUP
Ingredients: - Boneless chicken – ¼ kg, palak – 1 cup, chopped carrot – ¼ cup, chopped beans – ¼ cup, chopped garlic – 1 spoon, chopped green chillis – 1 spoon, corn flour – 1 spoon, oil – 1 spoon, salt – for taste, sugar – 1 spoon, black pepper powder pinch, agenomotto – pinch, chopped onion leaves – 2 spoons.
Method: - Pour water in the chicken bowl till it drains and boil. Take a pan with oil and fry carrot, beans, garlic, green chillis. After 2 minutes, add boiled chicken, sugar, salt, grated palak, black pepper powder. Boil them for 10 minutes and turn off the burner. Serve the guests adding agenomotto in it.
Ingredients: - Boneless chicken – ¼ kg, palak – 1 cup, chopped carrot – ¼ cup, chopped beans – ¼ cup, chopped garlic – 1 spoon, chopped green chillis – 1 spoon, corn flour – 1 spoon, oil – 1 spoon, salt – for taste, sugar – 1 spoon, black pepper powder pinch, agenomotto – pinch, chopped onion leaves – 2 spoons.
KAI CURRY SHORBA
Ingredients: - Grated carrot – ½ cup, chopped beans – ½ cup, curry leaves, tamarind juice – 1 spoon, black pepper – 4, chopped onion – ½ cup, chopped tomato – ½ cup, chopped cauliflower – ½ cup, bay leaves – 2, shajir – 1-2 spoon, chopped garlic – 1 spoon, salt – for taste, water – 4 cups.
Method: - boil the chopped carrot, bens and cauli glower. Take a dish with oil and fry chopped onion, garlic, shajeer, black pepper, bay leaves, curry leaves for 2 minutes. Add chopped tomato and keep it for 2 minutes. Finally add tamarind juice, boiled carrot, beans, cauli flower and boil them for 10 minutes.
Ingredients: - Grated carrot – ½ cup, chopped beans – ½ cup, curry leaves, tamarind juice – 1 spoon, black pepper – 4, chopped onion – ½ cup, chopped tomato – ½ cup, chopped cauliflower – ½ cup, bay leaves – 2, shajir – 1-2 spoon, chopped garlic – 1 spoon, salt – for taste, water – 4 cups.
CHINTHA CHIGURU PAPPU
(TAMARID LEEVS WITH DAL)
Ingredients: - Red gram – ¼ kg, green chillis – 6, chilly powder – 1 spoon, turmeric – pinch, salt – for taste.
Method: - Clean the red gram with wter and boil them along with chopped onion, green chillis and turmeric. When the mixture is half boiled, add chintha chiguru in it. When it completely boils, add salt and chilly powder. Close it with a plate. When the gravy thickens, add fried mustard, garlic, red chillis and curry leaves. Chintha chiguru pappu is ready to serve.
Ingredients: - Red gram – ¼ kg, green chillis – 6, chilly powder – 1 spoon, turmeric – pinch, salt – for taste.
Method: - Clean the red gram with wter and boil them along with chopped onion, green chillis and turmeric. When the mixture is half boiled, add chintha chiguru in it. When it completely boils, add salt and chilly powder. Close it with a plate. When the gravy thickens, add fried mustard, garlic, red chillis and curry leaves. Chintha chiguru pappu is ready to serve.
MAJJIGA MIRAPAKAYALU
MAJJIGA MIRAPAKAYALU
DHAI KADI
Ingredients: - Green chillis (big) – 100gms, cumin seeds – 4 spoons, salt – for taste, turmeric – little.
Method: - Churn the yogurt well wash and clean the green chillis. Grind the salt and cumin seeds with turmeric. Add this to the yogurt. Now make a mark with knife on chillis. Drop these chillis in the yogurt and keep it for three days. Take these chillis out; dry them until the yogurt in it completely dries. Better dry them in a polythene cover. Now again drop them in the yogurt and repeat this until the total yogurt in the bowl empties. Fry them in oil and can be served with dal rice. This can be stored for a long time.
Ingredients: - Green chillis (big) – 100gms, cumin seeds – 4 spoons, salt – for taste, turmeric – little.
Method: - Churn the yogurt well wash and clean the green chillis. Grind the salt and cumin seeds with turmeric. Add this to the yogurt. Now make a mark with knife on chillis. Drop these chillis in the yogurt and keep it for three days. Take these chillis out; dry them until the yogurt in it completely dries. Better dry them in a polythene cover. Now again drop them in the yogurt and repeat this until the total yogurt in the bowl empties. Fry them in oil and can be served with dal rice. This can be stored for a long time.
BABY RAW JACK FRUIT CURRY (PANASA POTTU KOORA)
Ingredients: - Baby raw jack fruit – ½ kg, tamarind – 50gms, green chillis – 4, red chillis – 2, Bengal gram – 1 spoon, black gram – 1 spoon, chopped ginger – 2 spoons, turmeric – pinch, curry leaves, salt – for taste.
Method: - Soak the tamarind and take juice from it. Wash the chopped raw jack fruit with water and boil it. Take a dish with oil and fry green chillis, red chillis, Bengal gram, black gram, ginger and curry leaves. When color changes, pour the tamarind juice in it. When the mixture boils, add salt and turmeric in it. When the gravy comes thickens, turn off the burner. Mix both the mustard powder and raw jack fruit. To this add the boiled mixture slowly.
Ingredients: - Baby raw jack fruit – ½ kg, tamarind – 50gms, green chillis – 4, red chillis – 2, Bengal gram – 1 spoon, black gram – 1 spoon, chopped ginger – 2 spoons, turmeric – pinch, curry leaves, salt – for taste.
Method: - Soak the tamarind and take juice from it. Wash the chopped raw jack fruit with water and boil it. Take a dish with oil and fry green chillis, red chillis, Bengal gram, black gram, ginger and curry leaves. When color changes, pour the tamarind juice in it. When the mixture boils, add salt and turmeric in it. When the gravy comes thickens, turn off the burner. Mix both the mustard powder and raw jack fruit. To this add the boiled mixture slowly.
CHINTAKAYA PACCHI (ROYYALU) PRAN
Ingredients: - pawns – ½ kg, tamarind – ¼ kg, onions – 4, green chillis – 6, turmeric – ½ spoon, chilly powder – 1 spoon, oil – 5 spoons, salt – vor taste, curry leaves, parsley, water – 1 glass.
Method: - Remove the outer layer and seeds in the middle of chintakayalu. Remove the cover of prawns. Apply turmeric to it and wash them with water. Fry these prawns in a dish with oil keep aside. In the same dish, fry the chopped onions, green chillis, curry leaves. When the color of onion changes, add prawns in it. After 10 minutes, add salt, chilly powder, turmeric in it. After 5 minutes, add water. When the mixture boils, add tamarind pieces in it. Boil it on low heat. When the mixture gets closer, add parsley and turn off the burner. Chintakaya pacchi royyalu is ready to serve.
Ingredients: - pawns – ½ kg, tamarind – ¼ kg, onions – 4, green chillis – 6, turmeric – ½ spoon, chilly powder – 1 spoon, oil – 5 spoons, salt – vor taste, curry leaves, parsley, water – 1 glass.
SARVA PINDI (GINNEPPA)
Ingredients: - Rice flour – 2 cups, water – required amount, curry leaves – little, green chillis – 4, cumin seeds – 2 spoons, Bengal gram – ½ cup, oil – 6 spoons, salt – for taste.
Method: - Soak the Bengal gram in water for 2 hours. Make dough of rice flour with water and salt. Mix the green chillis, cumin seeds with the dough. Sarva pindi is ready to serve.
SABUDANAUPMA
Ingredients: - Sabudana– 1 cup, chopped onion – ½ cup, green chillis – 1 spoon, grated ginger – ½ spoon, grated coconut – ½ spoon, grated dry coconut – 1 spoon, peanuts – 3 spoons, turmeric – pinch, salt – for taste, lime juice – 2 spoons, cumin seeds – pinch, mustard – pinch, curry leaves.
Method: - Soak the sabudana in water for half an hour. Before cooking, spread it on a cloth to dry. Take a kadai and fry chopped onions, mustard, cumin seeds, grated ginger. Then add sabudana in it. Keep for 5 minutes. Add lime juice in it and turn off the burner. Sabudana upma is ready to serve.
Ingredients: - Rice flour – 2 cups, water – required amount, curry leaves – little, green chillis – 4, cumin seeds – 2 spoons, Bengal gram – ½ cup, oil – 6 spoons, salt – for taste.
Method: - Soak the Bengal gram in water for 2 hours. Make dough of rice flour with water and salt. Mix the green chillis, cumin seeds with the dough. Sarva pindi is ready to serve.
SABUDANAUPMA
Ingredients: - Sabudana– 1 cup, chopped onion – ½ cup, green chillis – 1 spoon, grated ginger – ½ spoon, grated coconut – ½ spoon, grated dry coconut – 1 spoon, peanuts – 3 spoons, turmeric – pinch, salt – for taste, lime juice – 2 spoons, cumin seeds – pinch, mustard – pinch, curry leaves.
Method: - Soak the sabudana in water for half an hour. Before cooking, spread it on a cloth to dry. Take a kadai and fry chopped onions, mustard, cumin seeds, grated ginger. Then add sabudana in it. Keep for 5 minutes. Add lime juice in it and turn off the burner. Sabudana upma is ready to serve.
VARI ROTI
Ingredients: - Rice flour – 2 cups, salt – for taste, water – required amount, oil – 2 spoons.
Method: - Make dough of rice flour with slim hot water, salt and oil. Make round balls and roll them on a pan both sides. Vari Roti is ready to serve.
RAGI ROTI
Ingredients: - Ragi flour – 2 cups, salt – for taste, water – required amount.
Method: - Make dough of ragi flour with slim hot water and salt. Make round bals and rol them like chapattis. Heat them on a pan on both sides. Ragi roti is ready to serve.
Friday, July 17, 2009
KICHIDI
Ingredients: - Rice – 1 cup, potato – 1, tomato – 1, green chillis – 2, curry leaves, fried ground nut glour – 1 spoon, cumin seed powder – ½ spoon, oil – 4 spoons, Bengal gram – 3 spoons.
Method: - Soak the rice in 2 cups of water. Peel the outer layer of potato and chop in to pieces. Take a dish and fry curry leaves, cumin seeds, green chillis, Bengal gram, potato, tomato in oil. Remove water from the rice and place it on burner. Add the fried mixture in it and boil. And now, kichidi is ready to serve.
Ingredients: - Rice – 1 cup, potato – 1, tomato – 1, green chillis – 2, curry leaves, fried ground nut glour – 1 spoon, cumin seed powder – ½ spoon, oil – 4 spoons, Bengal gram – 3 spoons.
Method: - Soak the rice in 2 cups of water. Peel the outer layer of potato and chop in to pieces. Take a dish and fry curry leaves, cumin seeds, green chillis, Bengal gram, potato, tomato in oil. Remove water from the rice and place it on burner. Add the fried mixture in it and boil. And now, kichidi is ready to serve.
POHA
Ingredients: - Poha (rice flakes, atukulu) – 1 cup, chopped onion – ½ cup, chopped green chilly 1 spoon, grated ginger – ½ spoon, dry coconut – 1 spoon, bengal gram – 1 spoon, peanuts – 4 spoons, cumin seeds – ¼ spoon, chopped garlic – 1 spoon, oil – 4 spoons, turmeric – pinch, salt – for taste.
Method: - Fry the peanuts. Soak the poha in water and immediately filter the water from it. Take a dish and fry cumin seeds, green chillis, onions, curry leaves, turmeric, salt, chopped garlic, peanuts. Then add poha in it. After one minute, turn off the burner.
Ingredients: - Poha (rice flakes, atukulu) – 1 cup, chopped onion – ½ cup, chopped green chilly 1 spoon, grated ginger – ½ spoon, dry coconut – 1 spoon, bengal gram – 1 spoon, peanuts – 4 spoons, cumin seeds – ¼ spoon, chopped garlic – 1 spoon, oil – 4 spoons, turmeric – pinch, salt – for taste.
Method: - Fry the peanuts. Soak the poha in water and immediately filter the water from it. Take a dish and fry cumin seeds, green chillis, onions, curry leaves, turmeric, salt, chopped garlic, peanuts. Then add poha in it. After one minute, turn off the burner.
UGGANI (MURMURA CHITRANNAM)
Ingredients: - Murmuras - ½ kg, chopped onion – ½ cup green chilly paste – 1 spoon, red chillis – 2, cumin seeds – ¼ spoon, salt – for taste, pappula podi – 2 spoons, grated dry coconut – 1 spoon, lime juice – required amount.
Method: - Soak the Murmuras in water and immediately filter the water from it. Take a dish and fry red chilis, cumin seeds, green chilly paste, turmeric, salt, grated coconut. To this add the Murmuras. After one minute, add lime juice in it and turn off the burner. Uggani is ready to serve.
Ingredients: - Murmuras - ½ kg, chopped onion – ½ cup green chilly paste – 1 spoon, red chillis – 2, cumin seeds – ¼ spoon, salt – for taste, pappula podi – 2 spoons, grated dry coconut – 1 spoon, lime juice – required amount.
Method: - Soak the Murmuras in water and immediately filter the water from it. Take a dish and fry red chilis, cumin seeds, green chilly paste, turmeric, salt, grated coconut. To this add the Murmuras. After one minute, add lime juice in it and turn off the burner. Uggani is ready to serve.
SABUDANA UPMA
Ingredients: - Sabudana– 1 cup, chopped onion – ½ cup, green chillis – 1 spoon, grated ginger – ½ spoon, grated coconut – ½ spoon, grated dry coconut – 1 spoon, peanuts – 3 spoons, turmeric – pinch, salt – for taste, lime juice – 2 spoons, cumin seeds – pinch, mustard – pinch, curry leaves.
Method: - Soak the sabudana in water for half an hour. Before cooking, spread it on a cloth to dry. Take a kadai and fry chopped onions, mustard, cumin seeds, grated ginger. Then add sabudana in it. Keep for 5 minutes. Add lime juice in it and turn off the burner. Sabudana upma is ready to serve.
Ingredients: - Sabudana– 1 cup, chopped onion – ½ cup, green chillis – 1 spoon, grated ginger – ½ spoon, grated coconut – ½ spoon, grated dry coconut – 1 spoon, peanuts – 3 spoons, turmeric – pinch, salt – for taste, lime juice – 2 spoons, cumin seeds – pinch, mustard – pinch, curry leaves.
Method: - Soak the sabudana in water for half an hour. Before cooking, spread it on a cloth to dry. Take a kadai and fry chopped onions, mustard, cumin seeds, grated ginger. Then add sabudana in it. Keep for 5 minutes. Add lime juice in it and turn off the burner. Sabudana upma is ready to serve.
SARVA PINDI (GINNEPPA)
Ingredients: - Rice flour – 2 cups, water – required amount, curry leaves – little, green chillis – 4, cumin seeds – 2 spoons, Bengal gram – ½ cup, oil – 6 spoons, salt – for taste.
Method: - Soak the Bengal gram in water for 2 hours. Make dough of rice flour with water and salt. Mix the green chillis, cumin seeds with the dough. Sarva pindi is ready to serve.
Ingredients: - Rice flour – 2 cups, water – required amount, curry leaves – little, green chillis – 4, cumin seeds – 2 spoons, Bengal gram – ½ cup, oil – 6 spoons, salt – for taste.
Method: - Soak the Bengal gram in water for 2 hours. Make dough of rice flour with water and salt. Mix the green chillis, cumin seeds with the dough. Sarva pindi is ready to serve.
GOA FISH CURRY
Ingredients: - Fish pieces – 5, grated coconut – 2 ½ cups, onion – 1, green chillis – 3, tomatoes – ¼ kg, turmeric – 1 spoon, lime juice – 3 spoons, red chillis – 3, cumin seeds – 1 spoon, cotiander – 2 spoons, ginger garlic paste – 2 spoons, refined oil – 2 spoons, tamarind – small amount, salt – for taste, parsley.
Method: - apply turmeric and lime juice to fish pieces and keep aside for one hour. Grind a mixture of red chillis, cumin seeds, coriander and black pepper. Soak the tamarind in water. Fry the chopped onion and grinded powder for 10 minutes. Pour 2 cups of water and boil. Add the fish pieces and grated coconut and keep to boil for five minutes. Now pour tamarind juice and close a plate. After 10 minutes, when the gravy comes closer, add the chopped tomato, green chillis and close it with a plate to boil. After 10 minutes, garnish it with parsley. Goa fish curry is ready to serve.
Ingredients: - Fish pieces – 5, grated coconut – 2 ½ cups, onion – 1, green chillis – 3, tomatoes – ¼ kg, turmeric – 1 spoon, lime juice – 3 spoons, red chillis – 3, cumin seeds – 1 spoon, cotiander – 2 spoons, ginger garlic paste – 2 spoons, refined oil – 2 spoons, tamarind – small amount, salt – for taste, parsley.
POTATO PORIAL
Ingredients: - potato – 4, onion – 2, green chillis – 4, broken green gram – 6 spoons, Bengal gram – 1 spoon, mustard – 1 spoon, sambar powder – 6 spoons, turmeric – 1 spoon, salt – for taste, parsley.
Method: - boil the potatoes, peel the outer layer and chop them in to small pieces. Heat the oil in a pan and fry mustard, black gram, Bengal gram. Also fry chopped onion in it. Add chopped potato, sambar powder in it. After 5 minutes, stir the mixture well by adding salt & turmeric and close it with a plate. Keep it on burner for another 10 minutes and turn off the burner. Garnish it with parsley. Potato porial is ready to serve.
Ingredients: - potato – 4, onion – 2, green chillis – 4, broken green gram – 6 spoons, Bengal gram – 1 spoon, mustard – 1 spoon, sambar powder – 6 spoons, turmeric – 1 spoon, salt – for taste, parsley.
Method: - boil the potatoes, peel the outer layer and chop them in to small pieces. Heat the oil in a pan and fry mustard, black gram, Bengal gram. Also fry chopped onion in it. Add chopped potato, sambar powder in it. After 5 minutes, stir the mixture well by adding salt & turmeric and close it with a plate. Keep it on burner for another 10 minutes and turn off the burner. Garnish it with parsley. Potato porial is ready to serve.
PUMPKIN HALWA
Ingredients: - Pumpkin – 1 kg, milk – 3 cups, sugar – 2 cups, ghee – 2 spoons, cardamom powder – 1 spoon, cashew nuts, almond, pista – for garnishing.
Method: - grate the pumpkin and remove water from it. Heat the ghee and fry grated pumpkin in it. When its color changes, add milk and boil. When the mixture comes closer, str the mixture by adding sugar, cardamom powder and boil it. When the mixture comes closer, turn off the burner and garnish it with almond, cashew nuts and pista. Pumpkin halwa is ready to serve.
Ingredients: - Pumpkin – 1 kg, milk – 3 cups, sugar – 2 cups, ghee – 2 spoons, cardamom powder – 1 spoon, cashew nuts, almond, pista – for garnishing.
CHILLE S CUCUMBER GREWEY
Ingredients: - Keera – 2, ginger – small piece, water – 3 cups, fresh ghee – 2 spoons, pudina – small bunch, sugar – 1 spoon, salt – for taste, black pepper – required amount, green chillis – 1, bread slices – 2.
Method: - Peel the outer layer of keera and chop it. Grate the ginger. Boil the chopped keera in a bowl and blend it. Also add bread, grated ginger, green chillis and blend it. Now add salt and sugar to it. Now take this in a bowl and keep it in fridge. Serve this by garnishing it with grated pudina. Chilled cucumber pulusu is ready to serve.
Ingredients: - Keera – 2, ginger – small piece, water – 3 cups, fresh ghee – 2 spoons, pudina – small bunch, sugar – 1 spoon, salt – for taste, black pepper – required amount, green chillis – 1, bread slices – 2.
Method: - Peel the outer layer of keera and chop it. Grate the ginger. Boil the chopped keera in a bowl and blend it. Also add bread, grated ginger, green chillis and blend it. Now add salt and sugar to it. Now take this in a bowl and keep it in fridge. Serve this by garnishing it with grated pudina. Chilled cucumber pulusu is ready to serve.
SWEET GREWEY
Ingredients: - Drumsticks – 2, tamarind – little, corn flour – 1 spoon, jaggery – smsll piece, salt – for taste, pinch of turmeric.
Method: - Chop the drumsticks. Take tamarind juice from tamarind. To this, add salt, tamarind, chilly powder, chopped drumsticks and boil. When it boils, add corn flour, jaggery to it. Finally add pulusu podi when the drumsticks completely boil and turn off the burner.
Making of pulusu podi: - Fry the black gram, Bengal gram, coriander seeds, methi and grind in to powder.
Ingredients: - Drumsticks – 2, tamarind – little, corn flour – 1 spoon, jaggery – smsll piece, salt – for taste, pinch of turmeric.
Method: - Chop the drumsticks. Take tamarind juice from tamarind. To this, add salt, tamarind, chilly powder, chopped drumsticks and boil. When it boils, add corn flour, jaggery to it. Finally add pulusu podi when the drumsticks completely boil and turn off the burner.
Making of pulusu podi: - Fry the black gram, Bengal gram, coriander seeds, methi and grind in to powder.
Wednesday, July 15, 2009
SPINACH SOUP
Ingredients: - Palak – 3 cups, potato – 1 (boil & paste it), green chilles – 2, ghee – 1 spoon, corn flour – ½ spoon, pinch of nutmeg powder, piece of cinnamon, salt – for taste, milk – 1 cup, ghee – for garnishing.
Method: - Take a wide dish and boil palak and green chillis. Fry the onion in it. Pour four cups of water and voil it for minutes. Make the palak in to paste and add chopped potato in it. Blend this in a mixer. To this, add milk, cinnamon pieces, nutmeg powder to it and keep it on burner for 10 minutes.
Nutrients: - Palak is rich in calcium, vitamin A, vitamin C, fiber, folic acid and magnesium.
Ingredients: - Palak – 3 cups, potato – 1 (boil & paste it), green chilles – 2, ghee – 1 spoon, corn flour – ½ spoon, pinch of nutmeg powder, piece of cinnamon, salt – for taste, milk – 1 cup, ghee – for garnishing.
Method: - Take a wide dish and boil palak and green chillis. Fry the onion in it. Pour four cups of water and voil it for minutes. Make the palak in to paste and add chopped potato in it. Blend this in a mixer. To this, add milk, cinnamon pieces, nutmeg powder to it and keep it on burner for 10 minutes.
VEGETABLE ROLLS
onion – 1, carrot – 1, olive oil – 2 spoon.
Method: - Take a pan and fry cumin seed powder, cabbage, capsicum. Then fry the onion in it for three minutes. Finally add black pepper and salt in it. Roll the chapatti and stuff the fried vegetables in it. Vegetable rolls are ready to serve.
Note: - Instead of cabbage, we can use egg or grated cheese. Vegetable rolls can be served along with butter milk or any other juice.
Nutrients: - Anti – oxidants, vitamins are rich I cabbage, carrots and onions. Cancer causing agents can be prevented in entering the body.
onion – 1, carrot – 1, olive oil – 2 spoon.
Method: - Take a pan and fry cumin seed powder, cabbage, capsicum. Then fry the onion in it for three minutes. Finally add black pepper and salt in it. Roll the chapatti and stuff the fried vegetables in it. Vegetable rolls are ready to serve.
Note: - Instead of cabbage, we can use egg or grated cheese. Vegetable rolls can be served along with butter milk or any other juice.
CHICKEN HOT & SOUR SOUP
Ingredients: - Boneless chicken – 85gms, cabbage – 30gms, corn flour – 1 ½ spoon, ol – 10gms, salt – ½ spoon, chopped garlic – 4, chilly powder – ½ spoon, sugar – 1 spoon, black pepper - ½ spoon, onion – 1, soya sauce – ½ spoon, vinegar – 1 spoon.
Method: - Clean the chicken and pour water in it. To this add chopped onions, 2 pieces of garlic and boil it. This is called chicken stock. Filter the water and store it in fridge. Take a pan and fry carrot, cabbage, garlic in oil. Add chicken stock and boil it. Add chilly powder, salt, black pepper, sugar, vinegar, soya sauce to it. After 10 minutes, pour corn flour solution to the boiling mixture.
Note: - Like this, we can add boiled vegetables instead of chicken.
Ingredients: - Boneless chicken – 85gms, cabbage – 30gms, corn flour – 1 ½ spoon, ol – 10gms, salt – ½ spoon, chopped garlic – 4, chilly powder – ½ spoon, sugar – 1 spoon, black pepper - ½ spoon, onion – 1, soya sauce – ½ spoon, vinegar – 1 spoon.
Note: - Like this, we can add boiled vegetables instead of chicken.
BANANA APRICOT
We all know to prepare banana shake. This time we prepare it in different taste containing nutrients so that children will be fond of it.
Ingredients: - Apricot / peach – 400gms, bananas – 2 (sliced and rinsed with lime juice), honey – 6 spoons, grated ginger – 1 spoon, almond – 25gms.
Method: - Except almond, grind all other ingredients in a mixer and thick juice obtained. Pour this in a glass and garnish it with almond and keep it in a fridge after half an hour banana apricot is ready to serve.
Note: - Instead of ginger, you can use cinnamon.
Nutrients: - Bananas are rich in vitamin B6.
We all know to prepare banana shake. This time we prepare it in different taste containing nutrients so that children will be fond of it.
Ingredients: - Apricot / peach – 400gms, bananas – 2 (sliced and rinsed with lime juice), honey – 6 spoons, grated ginger – 1 spoon, almond – 25gms.
Note: - Instead of ginger, you can use cinnamon.
Nutrients: - Bananas are rich in vitamin B6.
Tuesday, July 14, 2009
Monday, July 13, 2009
BRINJAL -2
Ingredients: - Green egg plant – ¼ kg, chilly powder – 1 spoon, turmeric – pinch, salt – for taste, curry powder – 2 spoons, oil – for popu ginjalu(mustard, jeera, red chilly, methi, curry leaves).
Method: - Chop the brinjal in to pieces, wash them keep aside. Fry the popu ginjalu in a pressure pan with oil. Then fry chopped brinjal in it. When the brinjal softens, add turmeric, chilly powder, salt and close a plate over the pan. Now, finally add the curry powder. Stir well and turn off the burner. Metta vankaya is ready to serve.
Making of curry powder: - Fry one spoon black gram ad one spoon Bengal gram. Then add half spoon coriander seed and fry. Grind the mixture in to fine powder
Method: - Chop the brinjal in to pieces, wash them keep aside. Fry the popu ginjalu in a pressure pan with oil. Then fry chopped brinjal in it. When the brinjal softens, add turmeric, chilly powder, salt and close a plate over the pan. Now, finally add the curry powder. Stir well and turn off the burner. Metta vankaya is ready to serve.
Making of curry powder: - Fry one spoon black gram ad one spoon Bengal gram. Then add half spoon coriander seed and fry. Grind the mixture in to fine powder
GARELU
Ingredients: - Black gram – ¼ kg, cumin seeds – 1 spoon, salt – for taste, oil – for deep fry.
Method: - Soak the black gram for 3 hours and grind it in a wet grinder. While grinding, add cumin seeds and salt to it. Take a wide dish and heat oil for dip fry. Now take small amount of mixture on hand and put a hole at the centre with the finger. Drain these in oil and deep fry on both sides till golden brown. Chillu garelu are ready to serve.
Method: - Soak the black gram for 3 hours and grind it in a wet grinder. While grinding, add cumin seeds and salt to it. Take a wide dish and heat oil for dip fry. Now take small amount of mixture on hand and put a hole at the centre with the finger. Drain these in oil and deep fry on both sides till golden brown. Chillu garelu are ready to serve.
BURELU - 1
CHILLU BOORELU
Ingredients: - Bengal gram – ¼ kg, jaggery – ¼ kg, cardamom – 1 spoon, black gram – 50gms, rice – 100gms, oil – for deep fry.
Method: - Boil the Bengal gram in a pressure cooker. Mean while chop the jaggery in to small pieces. Filter the water from boiled gram and grind it in to soft mixture. Three hours before itself, soak the black gram & rice and grind it like dosa mixture. Heat the oil in a wide dish for deep fry. Dip a small piece of jaggery mixture in the grinded mixture and drain them in the oil for deep fry one by one. Fry them until golden brown. Chilli boorelu are ready to serve.
Ingredients: - Bengal gram – ¼ kg, jaggery – ¼ kg, cardamom – 1 spoon, black gram – 50gms, rice – 100gms, oil – for deep fry.
Method: - Boil the Bengal gram in a pressure cooker. Mean while chop the jaggery in to small pieces. Filter the water from boiled gram and grind it in to soft mixture. Three hours before itself, soak the black gram & rice and grind it like dosa mixture. Heat the oil in a wide dish for deep fry. Dip a small piece of jaggery mixture in the grinded mixture and drain them in the oil for deep fry one by one. Fry them until golden brown. Chilli boorelu are ready to serve.
UGADI TELUGU TREDITION PICKLE
Ingredients: - Neem flowers – hand full, raw mango – 1, jaggery – 100gms, sugar cane – 10 inches piece, new tamarind juice – 2 cups, salt – pinch, green chilly – 1.
Method: - Clean the flowers such that only corollas are kept aside. Chop the raw mango, green chilly, sugar cane in to small pieces. Mix these with tamarind juice. Finally add pinch of salt.
Method: - Clean the flowers such that only corollas are kept aside. Chop the raw mango, green chilly, sugar cane in to small pieces. Mix these with tamarind juice. Finally add pinch of salt.
Saturday, July 11, 2009
CARROT MILK JUICE
Vitamin A & calcium are rich in carrot. It helps in strengthening the bones and eyes.
Ingredients: - Carrot – 2 (boil it & grind), milk – ½ cup, piece of cinnamon, clove – 1, cova / milk powder – 2 spoons (sugarless), sugar – 3 spoons, cardamom – ½ spoon, pinch of saffron, cashew nuts – 6, almond – 4.
Method: - Grind the cashew nuts and almond in to fine powder. Boil the milk with cinnamon, clove for 10 minutes. Also add sugar and boil until it dissolves. Add carrot paste in the milk and stir it for 4 minutes. When the mixture gets cooled, take the cloves and cinnamon from it. Blend the cooled mixture in a mixer. Pour it in a glass and garnish it with grated almond and pistachio
Vitamin A & calcium are rich in carrot. It helps in strengthening the bones and eyes.
Ingredients: - Carrot – 2 (boil it & grind), milk – ½ cup, piece of cinnamon, clove – 1, cova / milk powder – 2 spoons (sugarless), sugar – 3 spoons, cardamom – ½ spoon, pinch of saffron, cashew nuts – 6, almond – 4.
Method: - Grind the cashew nuts and almond in to fine powder. Boil the milk with cinnamon, clove for 10 minutes. Also add sugar and boil until it dissolves. Add carrot paste in the milk and stir it for 4 minutes. When the mixture gets cooled, take the cloves and cinnamon from it. Blend the cooled mixture in a mixer. Pour it in a glass and garnish it with grated almond and pistachio
yum yum
BANANA APRICOT
We all know to prepare banana shake. This time we prepare it in different taste containing nutrients so that children will be fond of it.
Ingredients: - Apricot / peach – 400gms, bananas – 2 (sliced and rinsed with lime juice), honey – 6 spoons, grated ginger – 1 spoon, almond – 25gms.
Method: - Except almond, grind all other ingredients in a mixer and thick juice obtained. Pour this in a glass and garnish it with almond and keep it in a fridge after half an hour banana apricot is ready to serve.
Note: - Instead of ginger, you can use cinnamon.
Nutrients: - Bananas are rich in vitamin B6.
We all know to prepare banana shake. This time we prepare it in different taste containing nutrients so that children will be fond of it.
Ingredients: - Apricot / peach – 400gms, bananas – 2 (sliced and rinsed with lime juice), honey – 6 spoons, grated ginger – 1 spoon, almond – 25gms.
Method: - Except almond, grind all other ingredients in a mixer and thick juice obtained. Pour this in a glass and garnish it with almond and keep it in a fridge after half an hour banana apricot is ready to serve.
Note: - Instead of ginger, you can use cinnamon.
Nutrients: - Bananas are rich in vitamin B6.
Friday, July 10, 2009
Wednesday, July 8, 2009
POTATO AND CHEESE SPREAD
Ingredients: - Potato – 2, grated cheese – 4 spoons, oil – 3 spoons, chopped onion leaves – ¼ cup, chopped tomato – ½ cup, salt – for taste.
Method: - Chop the potatoes in to big pieces. Fry these in a pan with oil. Then add the grated cheese in it. Also add chilly powder and salt to it. Serve this mixture with chopped tomato and onion leaves.
HEALTHY STOO
Method: - Boil the chicken pieces and keep aside. Chop the vegetables and boil them. Take a kadai and heat oil in it. Fry the boiled chicken and vegetables in it. Now add cumin seed powder, s alt and parsley in it.
Ingredients: - Potato – 2, grated cheese – 4 spoons, oil – 3 spoons, chopped onion leaves – ¼ cup, chopped tomato – ½ cup, salt – for taste.
Method: - Chop the potatoes in to big pieces. Fry these in a pan with oil. Then add the grated cheese in it. Also add chilly powder and salt to it. Serve this mixture with chopped tomato and onion leaves.
HEALTHY STOO
Method: - Boil the chicken pieces and keep aside. Chop the vegetables and boil them. Take a kadai and heat oil in it. Fry the boiled chicken and vegetables in it. Now add cumin seed powder, s alt and parsley in it.
CARROT KAJJI KAYALU
Ingredients: - Maida – ¼ g, dalda – 25gms, salt – for taste, carrot – ¼ kg, cardamom – 4, sygar – ½ kg, ghee – 50gms, cashew – 30gms, tooty fruity – 20gms.
Method: - Make dough of maida, dalda and water. Make lemon size balls with it. Boil the grated carrot in water. Filter the grated carrot and fry them in ghee. Also add sugar, cashew and raisins in it. Boil the mixture until it thickens. Now roll the balls like chapatti and cut in to semi circles. Take one part of it shape it into a cone and fill it with the carrot sweet. Close the top by wetting your finger. Deep fry them till golden brown. Carrot kajji kayalu are ready to serve.
Ingredients: - Maida – ¼ g, dalda – 25gms, salt – for taste, carrot – ¼ kg, cardamom – 4, sygar – ½ kg, ghee – 50gms, cashew – 30gms, tooty fruity – 20gms.
Method: - Make dough of maida, dalda and water. Make lemon size balls with it. Boil the grated carrot in water. Filter the grated carrot and fry them in ghee. Also add sugar, cashew and raisins in it. Boil the mixture until it thickens. Now roll the balls like chapatti and cut in to semi circles. Take one part of it shape it into a cone and fill it with the carrot sweet. Close the top by wetting your finger. Deep fry them till golden brown. Carrot kajji kayalu are ready to serve.
BAKED JAMUNS
Ingredients: - Fresh cova – ¼ kg, cardamom – 1 spoon, maida – 50gms, ghee or dalda – for deep fry, sugar – 500gms, milk maid – 200gms.
Method: - sieve the cova & maida and make small round balls. Make sugar syrup by taking ½ kg sugar and ½ lt water. Also add cardamom powder in it. Heat the dalda or ghee in a dish. Fry the balls in ghee and drain them in the sugar syrup. Pour the milk maid over it. Baked jamuns are ready to serve.
Ingredients: - Fresh cova – ¼ kg, cardamom – 1 spoon, maida – 50gms, ghee or dalda – for deep fry, sugar – 500gms, milk maid – 200gms.
Method: - sieve the cova & maida and make small round balls. Make sugar syrup by taking ½ kg sugar and ½ lt water. Also add cardamom powder in it. Heat the dalda or ghee in a dish. Fry the balls in ghee and drain them in the sugar syrup. Pour the milk maid over it. Baked jamuns are ready to serve.
SWEET FRUIT HALWA
Ingredients: - Dates – 150gms, raisins – 50gms, mamidi tandra (mango jelly) – 150gms, cashew nuts – 25gms, sugar – 100gms, cardamom – 1 spoon, ghee – 50gms.
Method: - Grind the seedless dates in to paste. Boil the dates paste, chopped mango jelly and chopped raisins in a dish containing water. Now add sugar in it and boil it again. Rinse the cardamom powder over it and turn off the burner. Take another dish with ghee and fry cashew nuts, tooty fruity in it. Garnish them on the halwa. Sweet fruit halwa is ready to serve.
Ingredients: - Dates – 150gms, raisins – 50gms, mamidi tandra (mango jelly) – 150gms, cashew nuts – 25gms, sugar – 100gms, cardamom – 1 spoon, ghee – 50gms.
Method: - Grind the seedless dates in to paste. Boil the dates paste, chopped mango jelly and chopped raisins in a dish containing water. Now add sugar in it and boil it again. Rinse the cardamom powder over it and turn off the burner. Take another dish with ghee and fry cashew nuts, tooty fruity in it. Garnish them on the halwa. Sweet fruit halwa is ready to serve.
NUVVULA UNDALU
Ingredients: - Sesame seeds – ½ kg, jaggery – 400gms, cardamom powder – 1 spoon, ghee – 2 spoons.
Method: - Fry the sesame seeds to fine flavor, on constantly stirring. Remove and allow it to cool. Take a wide and thick bottomed skillet, add 1/2 cup of water, dissolve the jaggery and boil till it turns to consistency syrup. Add cardamom, roasted seeds and stir. Allow to cook some more time till you feel it is ready to transfer into a greased plate. When it is little warm (Or it is set), make round balls by applying oil to your hands. KOVA JANGRI
Ingredients: - Black gram – 200gms, rice – 50gms, pinch of red orange color, sugar – ½ kg, kova – 200gms, ghee – to deep fry cardamom – 4.
Method: - Soak the black gram & rice and grind it in to a paste. Take a dish and make syrup of 600 ml, with red orange color. Now pour this syrup in the grinded mixture along with kova and cardamom. Take cotton with a small hole at the centre and the grinded mixture in it. Now heat the ghee in a wide dish. When it gets heated, hold this bag above the surface of oil. Pipe it to make circles starting from the centre. Deep fry on both sides till crispy and golden on both sides. Drain the kova jangris and immerse in sugar syrup for a minute and serve hot / cold.
PALAKOVA
Ingredients: - Milk – 4lts, sugar – ½ kg, cardamom – 2 spoons.
Method: - In a big sturdy pan, bring the milk to a boil. Keep the heat on medium high and boil/simmer the milk for about 2 hours, stirring in between. By the end of two hours, the milk reduces in volume, becomes quite thick and turns from white to color of gandham (sandal wood) paste. Add sugar to the thickened milk. Continuously stirring on medium heat, cook for about 30 to 45 minutes. By the end of this time, the milk-sugar paste further thickens and when you think, you can almost make a ball with it and then only switch off the heat. Ladle off the paste onto a clean plate or round dish. Let it cool completely. Cut it into squares or shape into rounds. If you want, decorate the sweets with toasted pistachios or almonds.
Ingredients: - Milk – 4lts, sugar – ½ kg, cardamom – 2 spoons.
POOTHA REKULU
Ingredients: - Sugar – 1 kg, Cardamoms – 50gms, rice flour – 750gms, ghee – 100gms, cashew nuts – ¼ kg.
Method: - Now the layers are supposed to be made with Rice dough which is very liquidly and nearer to white colored water. Good earthen pots are reversed and are coated with this liquidly rice dough. The reversed pots are then placed on fire such that the fire burns the inner side of the pot. Nice dry wafer like rice layer is made. (Another way to make sheets)Mix the flour with ghee and water. Then press them very thin. (with a puri maker or a roller )and cut into long strips of each sheet into 4 inch wide. The sugar is ground so finely that it would be very nearer to talcum powder grade of smoothness which is carefully mixed with ghee. (Some people add cardamom powder also).This sugar powder and ghee combination is applied between sheets of rice made above.
Ingredients: - Sugar – 1 kg, Cardamoms – 50gms, rice flour – 750gms, ghee – 100gms, cashew nuts – ¼ kg.
KAJJI KAYALU
Ingredients: - Maida (Allpurpose flour) - 150gms, Jaggery (Sharkara) or sugar - 75 gms, cardamom (Elakka) powder - 1 spoon, cashewnuts - 25gms, raisins (Onakka munthiri) – 15gms, poppy seeds (Khashakhasha) - 1 spoon, roasted ground nuts (Kappalandi) - 25gms, dry coconut powder - 100gms, ghee - 1 spoon, oil - for frying.
Method: - Sieve maida. Melt ghee and pour it into the maida and knead it to make soft dough, by using little water. For the filling, grind the dry coconut to coarse powder. Grind cashew nuts, ground nuts, khus-khus to a coarse powder. Mix sugar with the above powder along with cardamom powder, coconut powder and raisins. Keep it aside. Make small lemon size balls of the dough and roll it like chapattis and cut into semi circles. Take one part of the chapatti, shape it into a cone and fill it with the mixture. Close the top by wetting your fingers. Fry it in hot oil till golden brown.
Ingredients: - Maida (Allpurpose flour) - 150gms, Jaggery (Sharkara) or sugar - 75 gms, cardamom (Elakka) powder - 1 spoon, cashewnuts - 25gms, raisins (Onakka munthiri) – 15gms, poppy seeds (Khashakhasha) - 1 spoon, roasted ground nuts (Kappalandi) - 25gms, dry coconut powder - 100gms, ghee - 1 spoon, oil - for frying.
Method: - Sieve maida. Melt ghee and pour it into the maida and knead it to make soft dough, by using little water. For the filling, grind the dry coconut to coarse powder. Grind cashew nuts, ground nuts, khus-khus to a coarse powder. Mix sugar with the above powder along with cardamom powder, coconut powder and raisins. Keep it aside. Make small lemon size balls of the dough and roll it like chapattis and cut into semi circles. Take one part of the chapatti, shape it into a cone and fill it with the mixture. Close the top by wetting your fingers. Fry it in hot oil till golden brown.
ARISELU
Ingredients: - 1 kg rice, 1/4 cup sesame seeds, 3/4 kg jaggery, 1/2 spoon cardamom powder, 1 cup water,
oil to deep fry.
Method: - Wash and soak rice for 6-7 hours. Drain and let it dry on the cloth. Grind the rice into fine powder. Grate the jaggery and put in a pan. Add 1 cup water to jaggery and boil it till jaggery melts. On slow flame let it boil, till a thick syrup is formed (drop put in a 1/2 of water should settle down to form lump). Add the rice flour to it slowly and stirring continuously (no lump should form). Remove from fire. Make balls of the mixture. Pat the ball in to round puris on a plastic sheet. Dab the puris in the sesame seeds. Heat the oil for deep frying. Fry the puris on low flame till deep brown. Let it cool and store in airtight container.
Ingredients: - 1 kg rice, 1/4 cup sesame seeds, 3/4 kg jaggery, 1/2 spoon cardamom powder, 1 cup water,
oil to deep fry.
EGG PLANT – RAJMA
Ingredients: - Egg plant (brinjal) – 4. Olive oil – 2 spoons, wheat bread (round cutted), rajma (boiled) – 1 spoon, salt – for taste, onion (chopped) – 1, capsicum – 1.
Method: - Take a pan with olive oil and fry the brinjal on both sides. Similarly, fry the bread on both sides. Place the fried brinjal on the bread slice. Make a mixture of boiled rajma, salt, black pepper, tomato juice. Arrange small amount of mixture over the brinjal with bread slice.
Advantages: - Egg plant is rich in magnesium, neon, vitamin B and anti oxidants. Rajma is rich in potassium, protein and fiber. It also reduces fat.
Ingredients: - Egg plant (brinjal) – 4. Olive oil – 2 spoons, wheat bread (round cutted), rajma (boiled) – 1 spoon, salt – for taste, onion (chopped) – 1, capsicum – 1.
Method: - Take a pan with olive oil and fry the brinjal on both sides. Similarly, fry the bread on both sides. Place the fried brinjal on the bread slice. Make a mixture of boiled rajma, salt, black pepper, tomato juice. Arrange small amount of mixture over the brinjal with bread slice.
Advantages: - Egg plant is rich in magnesium, neon, vitamin B and anti oxidants. Rajma is rich in potassium, protein and fiber. It also reduces fat.
SPINACH SOUP
Ingredients: - Palak – 3 cups, potato – 1 (boil & paste it), green chilles – 2, ghee – 1 spoon, corn flour – ½ spoon, pinch of nutmeg powder, piece of cinnamon, salt – for taste, milk – 1 cup, ghee – for garnishing.
Method: - Take a wide dish and boil palak and green chillis. Fry the onion in it. Pour four cups of water and voil it for minutes. Make the palak in to paste and add chopped potato in it. Blend this in a mixer. To this, add milk, cinnamon pieces, nutmeg powder to it and keep it on burner for 10 minutes.
Nutrients: - Palak is rich in calcium, vitamin A, vitamin C, fiber, folic acid and magnesium.
Ingredients: - Palak – 3 cups, potato – 1 (boil & paste it), green chilles – 2, ghee – 1 spoon, corn flour – ½ spoon, pinch of nutmeg powder, piece of cinnamon, salt – for taste, milk – 1 cup, ghee – for garnishing.
Method: - Take a wide dish and boil palak and green chillis. Fry the onion in it. Pour four cups of water and voil it for minutes. Make the palak in to paste and add chopped potato in it. Blend this in a mixer. To this, add milk, cinnamon pieces, nutmeg powder to it and keep it on burner for 10 minutes.
VEGETABLE ROLLS
Ingredients: - Capsicum – 1, cabbage – ½ kg, onion – 1, carrot – 1, olive oil – 2 spoon.
Method: - Take a pan and fry cumin seed powder, cabbage, capsicum. Then fry the onion in it for three minutes. Finally add black pepper and salt in it. Roll the chapatti and stuff the fried vegetables in it. Vegetable rolls are ready to serve.
Note: - Instead of cabbage, we can use egg or grated cheese. Vegetable rolls can be served along with butter milk or any other juice.
Nutrients: - Anti – oxidants, vitamins are rich I cabbage, carrots and onions. Cancer causing agents can be prevented in entering the body.
Ingredients: - Capsicum – 1, cabbage – ½ kg, onion – 1, carrot – 1, olive oil – 2 spoon.
Method: - Take a pan and fry cumin seed powder, cabbage, capsicum. Then fry the onion in it for three minutes. Finally add black pepper and salt in it. Roll the chapatti and stuff the fried vegetables in it. Vegetable rolls are ready to serve.
Note: - Instead of cabbage, we can use egg or grated cheese. Vegetable rolls can be served along with butter milk or any other juice.
CHICKEN HOT & SOUR SOUP
Ingredients: - Boneless chicken – 85gms, cabbage – 30gms, corn flour – 1 ½ spoon, ol – 10gms, salt – ½ spoon, chopped garlic – 4, chilly powder – ½ spoon, sugar – 1 spoon, black pepper - ½ spoon, onion – 1, soya sauce – ½ spoon, vinegar – 1 spoon.
Method: - Clean the chicken and pour water in it. To this add chopped onions, 2 pieces of garlic and boil it. This is called chicken stock. Filter the water and store it in fridge. Take a pan and fry carrot, cabbage, garlic in oil. Add chicken stock and boil it. Add chilly powder, salt, black pepper, sugar, vinegar, soya sauce to it. After 10 minutes, pour corn flour solution to the boiling mixture.
Note: - Like this, we can add boiled vegetables instead of chicken.
Ingredients: - Boneless chicken – 85gms, cabbage – 30gms, corn flour – 1 ½ spoon, ol – 10gms, salt – ½ spoon, chopped garlic – 4, chilly powder – ½ spoon, sugar – 1 spoon, black pepper - ½ spoon, onion – 1, soya sauce – ½ spoon, vinegar – 1 spoon.
Method: - Clean the chicken and pour water in it. To this add chopped onions, 2 pieces of garlic and boil it. This is called chicken stock. Filter the water and store it in fridge. Take a pan and fry carrot, cabbage, garlic in oil. Add chicken stock and boil it. Add chilly powder, salt, black pepper, sugar, vinegar, soya sauce to it. After 10 minutes, pour corn flour solution to the boiling mixture.
CARROT MILK JUICE
Vitamin A & calcium are rich in carrot. It helps in strengthening the bones and eyes.
Ingredients: - Carrot – 2 (boil it & grind), milk – ½ cup, piece of cinnamon, clove – 1, cova / milk powder – 2 spoons (sugarless), sugar – 3 spoons, cardamom – ½ spoon, pinch of saffron, cashew nuts – 6, almond – 4.
Method: - Grind the cashew nuts and almond in to fine powder. Boil the milk with cinnamon, clove for 10 minutes. Also add sugar and boil until it dissolves. Add carrot paste in the milk and stir it for 4 minutes. When the mixture gets cooled, take the cloves and cinnamon from it. Blend the cooled mixture in a mixer. Pour it in a glass and garnish it with grated almond and pistachio.
Vitamin A & calcium are rich in carrot. It helps in strengthening the bones and eyes.
Ingredients: - Carrot – 2 (boil it & grind), milk – ½ cup, piece of cinnamon, clove – 1, cova / milk powder – 2 spoons (sugarless), sugar – 3 spoons, cardamom – ½ spoon, pinch of saffron, cashew nuts – 6, almond – 4.
Method: - Grind the cashew nuts and almond in to fine powder. Boil the milk with cinnamon, clove for 10 minutes. Also add sugar and boil until it dissolves. Add carrot paste in the milk and stir it for 4 minutes. When the mixture gets cooled, take the cloves and cinnamon from it. Blend the cooled mixture in a mixer. Pour it in a glass and garnish it with grated almond and pistachio.
BANANA APRICOT
We all know to prepare banana shake. This time we prepare it in different taste containing nutrients so that children will be fond of it.
Ingredients: - Apricot / peach – 400gms, bananas – 2 (sliced and rinsed with lime juice), honey – 6 spoons, grated ginger – 1 spoon, almond – 25gms.
Method: - Except almond, grind all other ingredients in a mixer and thick juice obtained. Pour this in a glass and garnish it with almond and keep it in a fridge after half an hour banana apricot is ready to serve.
Note: - Instead of ginger, you can use cinnamon.
Nutrients: - Bananas are rich in vitamin B6.
We all know to prepare banana shake. This time we prepare it in different taste containing nutrients so that children will be fond of it.
Ingredients: - Apricot / peach – 400gms, bananas – 2 (sliced and rinsed with lime juice), honey – 6 spoons, grated ginger – 1 spoon, almond – 25gms.
Method: - Except almond, grind all other ingredients in a mixer and thick juice obtained. Pour this in a glass and garnish it with almond and keep it in a fridge after half an hour banana apricot is ready to serve.
Note: - Instead of ginger, you can use cinnamon.
Nutrients: - Bananas are rich in vitamin B6.
BROWN RICE SALAD
Ingredients: - Boiled rice – 2 cups, olive ol – 4 spoons, vinegar – 2 spoons, salt – for taste, black pepper – ½ spoon, cucumber – 1 (chopped), chopped carrot – 2 spoons, apple – 1 (chopped), onion leaves – 2 spoons, parsley – 2 spoons, peanuts – 2 spoons.
Method: - Take a dish and boil four cups of water. Add rice & salt in it and boil. Then add olive oil, vinegar, salt, black pepper, cucumber, carrot, chopped apple, onion leaves, peanuts, parsley. Keep it for 2 minutes and turn off the burner. You can add boiled potatoes, beans, tomatoes in it.
Nutrients: - Fiber content is rich in boiled rice. B1 vitamin in it maintains the glucose level and protects from sugar and cancer causing agents. One cup of boiled rice has 216 calories. It contains magnesium, selenium, vitamin B3, B6, phosphorus, iron, fatty acids and also 80 other nutrients.
Ingredients: - Boiled rice – 2 cups, olive ol – 4 spoons, vinegar – 2 spoons, salt – for taste, black pepper – ½ spoon, cucumber – 1 (chopped), chopped carrot – 2 spoons, apple – 1 (chopped), onion leaves – 2 spoons, parsley – 2 spoons, peanuts – 2 spoons.
Method: - Take a dish and boil four cups of water. Add rice & salt in it and boil. Then add olive oil, vinegar, salt, black pepper, cucumber, carrot, chopped apple, onion leaves, peanuts, parsley. Keep it for 2 minutes and turn off the burner. You can add boiled potatoes, beans, tomatoes in it.
Nutrients: - Fiber content is rich in boiled rice. B1 vitamin in it maintains the glucose level and protects from sugar and cancer causing agents. One cup of boiled rice has 216 calories. It contains magnesium, selenium, vitamin B3, B6, phosphorus, iron, fatty acids and also 80 other nutrients.
FINGER MILLET HALWA
Soak Ragi for 3-4 hrs after washing cleanly. Grind Ragi with adequate quantity of water. Strain the liquid and grind the pulp again with 1 cup water. Strain the liquid again, straining the milk from Ragi must be done 2-3 times until the milk goes very light. Discard the millet pulp. Heat Jaggery with half cup water until dissolved and strains to remove any dirt. Add the Jaggery solution to the milk extract from ground millet.Grind grated coconut to extract the milk about half cup. Add the coconut milk to the Jaggery+ Ragi milk and keep on medium flame stirring now and then. The Ragi will start to form slight lumps as you keep stirring the whole liquid will form as a smooth lumpy halwa consistency. Now add a tbsp of ghee and cardamom powder stir well. Remove from fire and spread on a plate greased with ghee. Let it cool or alternately you can refrigerate for half an hour. Now the halwa would have set and ready to cut and serve.
Soak Ragi for 3-4 hrs after washing cleanly. Grind Ragi with adequate quantity of water. Strain the liquid and grind the pulp again with 1 cup water. Strain the liquid again, straining the milk from Ragi must be done 2-3 times until the milk goes very light. Discard the millet pulp. Heat Jaggery with half cup water until dissolved and strains to remove any dirt. Add the Jaggery solution to the milk extract from ground millet.Grind grated coconut to extract the milk about half cup. Add the coconut milk to the Jaggery+ Ragi milk and keep on medium flame stirring now and then. The Ragi will start to form slight lumps as you keep stirring the whole liquid will form as a smooth lumpy halwa consistency. Now add a tbsp of ghee and cardamom powder stir well. Remove from fire and spread on a plate greased with ghee. Let it cool or alternately you can refrigerate for half an hour. Now the halwa would have set and ready to cut and serve.
ROSE BUDS TEA
This tea is made up of Bulgarian rose buds. This tea is rose n color. Chinese serve this tea when a new couple visits their house.
Method: - Add 2gms of rose buds in hot water and keep aside for 2 minutes so that the rose buds flavor mixes with hot water. You can serve this by adding sugar in it
This tea is made up of Bulgarian rose buds. This tea is rose n color. Chinese serve this tea when a new couple visits their house.
CHINESE TEA FLOWER
It is a Chinese scented tea. You can make light or strong tea it is available in all super markets.
Method: - Drop the Chinese flower in the hot water and keep aside for 2 minutes so that the Chinese flower flavor mixes with hot water. This can be served by adding one spoon of sugar.
It is a Chinese scented tea. You can make light or strong tea it is available in all super markets.
DRUMSTICKS SOUP
Ingredients: - Tomato – 4, grated parsley – 1 spoon, water – 3 cups, sugar – ½ spoon, carrot – 1, onion leaves – 1, garlic – 4, bay leaves – 2, black pepper – 3, ghee – ½ spoon, salt – for taste.
Method: - Boil tomato, carrot, cardamom, black pepper, bay leaves, garlic, chopped onion, salt, sugar and water in a pressure cooker. Filter the tomato mixture from the boiled mixture. Grind the tomato mixture. Fry the bread slices on a pan with ghee. Before taking soup, add the fried bread slices in it. Garnish it with parsley and onion leaves.
Uses: - Tomatoes contain rich anti – oxidants. It purifies the blood as well as educes cholesterol and protects from heart diseases.
Ingredients: - Tomato – 4, grated parsley – 1 spoon, water – 3 cups, sugar – ½ spoon, carrot – 1, onion leaves – 1, garlic – 4, bay leaves – 2, black pepper – 3, ghee – ½ spoon, salt – for taste.
Uses: - Tomatoes contain rich anti – oxidants. It purifies the blood as well as educes cholesterol and protects from heart diseases.
DRUMSTICKS RASAM
Ingredients: - Drumsticks – 1, red gram – 1 cup, tomato – 1, onion – 1, green chillis – 2, methi powder – 1 spoon, tamarind – little amount, pinch of turmeric.
Method: - Boil the Bengal gram and keep aside. Chop the drumsticks, green chillis, onions, tomatoes. Soak the tamarind and take juice from it. Fry the popu ginjalu(mustard, jeera, red chilly, methi) in a dish with oil. Then add chopped tomato, chopped onions and fry. Add tamarind juice, when the juice boils, add methi powder & red gram. Keep it for sometime and turn off the burner. Garnish it with parsley. Delicious drumsticks rasam is ready to serve.
Ingredients: - Drumsticks – 1, red gram – 1 cup, tomato – 1, onion – 1, green chillis – 2, methi powder – 1 spoon, tamarind – little amount, pinch of turmeric.
DRUMSTICKS BENGAL GRAM
Ingredients: - Drum sticks – 1, Bengal gram –1/4 g, green chillis – 2, onion – 1, tomato – 1, chilly powder – 1 spoon, salt – for taste, oil - little amount , ginger garlic paste– 1 spoon, garam masala – 1 spoon.
Method: - Clean the Bengal grams with water and keep aside. Fry the chopped onions in a dish and add ginger garlic paste in it. Now add Bengal gram, chopped drumsticks, turmeric, chilly powder in equal amounts pour required amount of water to it to boil. When it boils, add garam masala, salt to it and close the dish with a plate. Drumsticks Bengal gram is ready to serve and can be served with rice and chapatti.
Ingredients: - Drum sticks – 1, Bengal gram –1/4 g, green chillis – 2, onion – 1, tomato – 1, chilly powder – 1 spoon, salt – for taste, oil - little amount , ginger garlic paste– 1 spoon, garam masala – 1 spoon.
Method: - Clean the Bengal grams with water and keep aside. Fry the chopped onions in a dish and add ginger garlic paste in it. Now add Bengal gram, chopped drumsticks, turmeric, chilly powder in equal amounts pour required amount of water to it to boil. When it boils, add garam masala, salt to it and close the dish with a plate. Drumsticks Bengal gram is ready to serve and can be served with rice and chapatti.
Monday, July 6, 2009
DRUMSTICKS MUTTON
Ingredients: - Mutton – ¼ kg, drumsticks – 1, tomato – 1, onion – 1, chilly powder – 2 spoons, coriander powder – 1 spoon, garam masala – 1 spoon, coconut paste – 2 spoons, ginger garlic paste – 1 spoon, oil – 1 spoon, pinch of turmeric, salt – for taste, parsley – 1 bunch.
Method: - Cut the mutton in to small pieces. Boil the mutton along with salt, turmeric and water. Now take a pan with some oil and fry onions, ginger garlic paste, chopped tomato. Then add chopped drumsticks, boiled mutton and boil it by keeping a plate on the dish. Add coconut paste and keep for 5 minutes, finally add garam masala and turn off the burner. Garnish it with parslwy. This can be served with rice, puri and vada. Drumsticks masala is ready to serve.
Ingredients: - Mutton – ¼ kg, drumsticks – 1, tomato – 1, onion – 1, chilly powder – 2 spoons, coriander powder – 1 spoon, garam masala – 1 spoon, coconut paste – 2 spoons, ginger garlic paste – 1 spoon, oil – 1 spoon, pinch of turmeric, salt – for taste, parsley – 1 bunch.
Method: - Cut the mutton in to small pieces. Boil the mutton along with salt, turmeric and water. Now take a pan with some oil and fry onions, ginger garlic paste, chopped tomato. Then add chopped drumsticks, boiled mutton and boil it by keeping a plate on the dish. Add coconut paste and keep for 5 minutes, finally add garam masala and turn off the burner. Garnish it with parslwy. This can be served with rice, puri and vada. Drumsticks masala is ready to serve.
DRUMSTICKS MASALA
Ingredients: - Drumsticks – 2, green chillis – 4, onions – 4, ginger garlic paste – 1 spoon, oil – 1 spoon, chilly powder – 1 spoon, garam masala – ½ spoon, pinch of turmeric, salt – for taste, parsley – small bunch.
Method: - Chop the drumsticks in to small pieces. Boil these along with water, turmeric, salt. Heat oil in a dish and fry popu ginjalu(mustard, jeera, red chilly, methi) in it. Also fry chopped onion and ginger garlic in it. To add the boiled mixture and heat it on low flame until entire water turns in to steam. Finally, add garam masala and stir it. Garnish it with parsley. Drumsticks masala is ready to serve.
Ingredients: - Drumsticks – 2, green chillis – 4, onions – 4, ginger garlic paste – 1 spoon, oil – 1 spoon, chilly powder – 1 spoon, garam masala – ½ spoon, pinch of turmeric, salt – for taste, parsley – small bunch.
Method: - Chop the drumsticks in to small pieces. Boil these along with water, turmeric, salt. Heat oil in a dish and fry popu ginjalu(mustard, jeera, red chilly, methi) in it. Also fry chopped onion and ginger garlic in it. To add the boiled mixture and heat it on low flame until entire water turns in to steam. Finally, add garam masala and stir it. Garnish it with parsley. Drumsticks masala is ready to serve.
DRUMSTICKS DAL
Ingredients: - Drumsticks – 2, red gram – 1 cup, tomato – 1, chilly powder – 1 spoon, ginger garlic paste – 1 spoon, onion – 1.
Method: - Boil the red gram along with green chillis, tomato, onion, garlic. Add drum sticks, salt, chilly powder and boil it. Take a dish and heat oil in it. Then fry mustard, cumin seeds and curry leaves. Add this to the boiling mixture. Drumsticks dal is ready to serve.
Ingredients: - Drumsticks – 2, red gram – 1 cup, tomato – 1, chilly powder – 1 spoon, ginger garlic paste – 1 spoon, onion – 1.
DRUM STICKS TOMATO
Ingredients: - Drum sticks – 2, tomato – 6 (big), chilly powder – 1 spoon, pinch of turmeric, ginger garlic paste – 1 spoon, garam masala – 1 spoon, parsley – 1 bunch, oil – 2 spoons.
Method: - Take a dish and heat the oil in it. Fry the popu ginjalu and then onions. When it gets fried, add chopped tomatoes, ginger garlic paste and close it with a plate on low heat. Then add chopped drum sticks and pour water in it. Boil it on low heat by adding garam masala in it. Garnish it with parsley. Chapatti is the good combination for it.
Ingredients: - Drum sticks – 2, tomato – 6 (big), chilly powder – 1 spoon, pinch of turmeric, ginger garlic paste – 1 spoon, garam masala – 1 spoon, parsley – 1 bunch, oil – 2 spoons.
Sunday, July 5, 2009
KHATTA PALAK – AALU BIRYANI
Ingredients: - Rice – 1 kg, khatta palak – 2 bunches, potato – ¼ kg, ginger garlic paste – 3 spoons, onion – 1, green chillis – 6, oil – 100gms, ghee – 2 spoons, cloves – 4, cinnamon – 2 pieces, salt – for taste.
Method: - Clean the rice with water. Also clean the khatta palak and grind it. Take a pressure cooker and pour oil & ghee in it. Fry the cloves, cinnamon, ginger garlic paste. Then add onion, green chilly, chopped potatoes for 2 minutes. Then add khatta palak and fry. Pour water and add salt in it. When water boils, add rice in it and make it boil. Khatta palak is ready to serve.
Ingredients: - Rice – 1 kg, khatta palak – 2 bunches, potato – ¼ kg, ginger garlic paste – 3 spoons, onion – 1, green chillis – 6, oil – 100gms, ghee – 2 spoons, cloves – 4, cinnamon – 2 pieces, salt – for taste.
Method: - Clean the rice with water. Also clean the khatta palak and grind it. Take a pressure cooker and pour oil & ghee in it. Fry the cloves, cinnamon, ginger garlic paste. Then add onion, green chilly, chopped potatoes for 2 minutes. Then add khatta palak and fry. Pour water and add salt in it. When water boils, add rice in it and make it boil. Khatta palak is ready to serve.
STUFFED CAPSICUM – HEALTHY COOKING
Ingredients: - Capsicum – 4 (remove the seeds inside it), palak – 1 bunch, paneer – 30gms, potato – 100gms, carrot – 2, parsley – 1 bunch, salt – for taste, chilly powder – ½ spoon, corn flour – 2 spoons, pinch of cumin powder , pinch of chat masala, green peas, chopped carrot cashew nuts.
Method: - Make the potatoes in to paste and mix chopped carrot, parsley, palak, chilly powder, salt, jeera, chat masala, corn flour. Make small balls of the dough. Stuff these balls in the capsicum and boil them in steam. Garnish it with rice, carrot and cashew nuts. Stuffed capsicum is ready to serve.
Ingredients: - Capsicum – 4 (remove the seeds inside it), palak – 1 bunch, paneer – 30gms, potato – 100gms, carrot – 2, parsley – 1 bunch, salt – for taste, chilly powder – ½ spoon, corn flour – 2 spoons, pinch of cumin powder , pinch of chat masala, green peas, chopped carrot cashew nuts.
PUDHINA RAJMA
Ingredients: - Rice – 1 kg, pudhina – 4 bunches, rajma seeds – 200gms, ginger garlic paste – 2 spoons, onion – 1, green chillis – 6, oil – 100gms, ghee – 2 spoons, cloves – 6, piece of cinnamon, salt – for taste.
Method: - Soak the rajma for the whole night. Clean the rice with water and grind the pudhina leaves. Tae a dish and pour oil in it. Fry the cloves, cinnamon, onions, green chills, rajma seeds, ginger garlic paste. Then add pudhina paste, water and salt in it. Add rice and boil. Garnish it with boiled rajma seeds, tomato and onions. Pudhina rajma is ready to serve.
Ingredients: - Rice – 1 kg, pudhina – 4 bunches, rajma seeds – 200gms, ginger garlic paste – 2 spoons, onion – 1, green chillis – 6, oil – 100gms, ghee – 2 spoons, cloves – 6, piece of cinnamon, salt – for taste.
PALAK CARROT BIRYANI
Ingredients: - Cabbage – 1 kg, palak – 4 bunches, carrot – ¼ kg, ginger garlic paste – 2 spoons, onion – 1, green chillis – 6, oil – 100gms, vanaspati – 2 spoons, cloves – 2, piece of cinnamon, salt – for taste.
Method: - Clean the rice with water. Clean the palak and grind it. Take a dish and pour oil & vanaspati in it. When oil gets heated, fry cinnamon, cloves, onions, green chillis, chopped carrot, ginger garlic paste. Add the palak paste and stir the mixture. Add water and salt in it. When the water boils, add rice in it. When the rice boils, garnish it with tomato and parsley. Palak carrot biryani is ready to serve.
Ingredients: - Cabbage – 1 kg, palak – 4 bunches, carrot – ¼ kg, ginger garlic paste – 2 spoons, onion – 1, green chillis – 6, oil – 100gms, vanaspati – 2 spoons, cloves – 2, piece of cinnamon, salt – for taste.
CABBAGE ONION BIRYANI
Ingredients: - Rice – 1 kg, cabbage – ¼ kg, onion – 1, ginger garlic paste – 2 spoons, onion leaves (ulli kadalu) – ¼ kg, green chillis – 4, oil – 100gms, ghee – 2 spoons, cloves – 6, cinnamon – 2 pieces, salt – for taste.
Method: - Clean the rice and keep aside. Grate the cabbage and boil it. Pour oil & ghee in a wide dish and heat it. Fry the boiled cabbage, green chillis, cloves, cinnamon, ginger garlic paste and onion. Pour water and salt in it. When water boils, add rice and make it boil. Garnish it with tomato and parsley. Cabbage onion biryani is ready to serve.
Ingredients: - Rice – 1 kg, cabbage – ¼ kg, onion – 1, ginger garlic paste – 2 spoons, onion leaves (ulli kadalu) – ¼ kg, green chillis – 4, oil – 100gms, ghee – 2 spoons, cloves – 6, cinnamon – 2 pieces, salt – for taste.
BEANS PEAS BIRYANI
Ingredients: - Rice – 1 kg, beans – ¼ kg, peas – ¼ kg, ginger garlic paste – 2 spoons, cloves – 4,piece of cinnamon, salt – for taste.
Method: - Clean the green peas and rice separately and keep aside. Chop the beans and boil it. Rake a wide dish. Pour oil & ghee and heat it. Fry the cloves, cinnamon, chopped onions, green chillis, peas, boiled beans and ginger garlic paste. Pour water and add salt. After
Ingredients: - Rice – 1 kg, beans – ¼ kg, peas – ¼ kg, ginger garlic paste – 2 spoons, cloves – 4,piece of cinnamon, salt – for taste.
ELLU THAKALI
Ingredients: - Tomato – ¼ kg, white sesame seeds – 50gms, garlic – 10, chilly powder – 1 spoon, coriander powder – 1 spoon, turmeric – 1 spoon, methi – 10 seeds, ol – to fry, (mustard, cumin seeds, Bengal gram, black gram, inguva) – little amount, salt – for taste.
Method: - Place a kadai with oil on the burner. Fry inguva, methi, mustard, cumin seeds, sesame seeds and chopped tomatoes. After boiling add salt, chilly powder, coriander powder, curry leaves, garlic and close a plate on kadai. After five minutes when steam gets out, turn off the burner. Ellu thakkali is ready to serve. It can be stored in a jar for a month. It can be served with chapatti, puri and roti.
Ingredients: - Tomato – ¼ kg, white sesame seeds – 50gms, garlic – 10, chilly powder – 1 spoon, coriander powder – 1 spoon, turmeric – 1 spoon, methi – 10 seeds, ol – to fry, (mustard, cumin seeds, Bengal gram, black gram, inguva) – little amount, salt – for taste.
AKKI ROTI
Ingredients: - Rice flour – ½ kg, onions – 2, grated coconut – 1 cup, grated carrot – 1 cup, sesame seeds – 2 spoons, cumin seeds – 1 spoon, chopped parsley – 1 cup, chopped green chillis – 2 spoons, curry leaves – 1 small bunch, salt – for taste.
Method: - Make dough with rice flour, chopped onion, grated coconut, grated carrot, sesame seeds, cumin seeds, parsley, chopped chillis, curry leaves and salt. Heat a tawa on the burner. Take small piece of the dough and press it with hand on a cloth by appluing water to the hand. Fry the mixture on the tawa on both sides. Akki roti is ready to serve and can be served with chutney.
Ingredients: - Rice flour – ½ kg, onions – 2, grated coconut – 1 cup, grated carrot – 1 cup, sesame seeds – 2 spoons, cumin seeds – 1 spoon, chopped parsley – 1 cup, chopped green chillis – 2 spoons, curry leaves – 1 small bunch, salt – for taste.
HEALTHY COOKING
Ingredients: - Tomato – 1 (small), green peas – 1 spoon, grated carrot – 1 spoon, parsley – small bunch, boiled potato – 1, paneer or cheese – 50gms, black pepper powder, salt – for taste.
Method: - Expect tomato, add all other ingredients in a bowl and mix them. Roll this entire mixture in an aluminum foil and keep it in fridge for the whole night. In the next day, fry the rolled mixture in a pan on all sides. This can be served as break fast with butter roti. When it is served as bread sandwich and cutlet, add butter milk or yogurt to it.
When we take vegetable snack as break fast, don’t drink milk and its products because it disturbs the absorption of iron in the body. In spite of milk, you can take fruits or fruit juices.
Nutrients: - Energy – 400 calories, Proteins – 23gms, carbohydrates – 52gms, fat – 27gms, iron – 5mg.
Ingredients: - Tomato – 1 (small), green peas – 1 spoon, grated carrot – 1 spoon, parsley – small bunch, boiled potato – 1, paneer or cheese – 50gms, black pepper powder, salt – for taste.
Method: - Expect tomato, add all other ingredients in a bowl and mix them. Roll this entire mixture in an aluminum foil and keep it in fridge for the whole night. In the next day, fry the rolled mixture in a pan on all sides. This can be served as break fast with butter roti. When it is served as bread sandwich and cutlet, add butter milk or yogurt to it.
When we take vegetable snack as break fast, don’t drink milk and its products because it disturbs the absorption of iron in the body. In spite of milk, you can take fruits or fruit juices.
Nutrients: - Energy – 400 calories, Proteins – 23gms, carbohydrates – 52gms, fat – 27gms, iron – 5mg.
BASSAR
Ingredients: - Red gram – ¼ kg, beans – ½ kg, black pepper – 1 spoon, cumin seeds – 1 spoon, ted chillis – 4, turmeric – ½ spoon, coriander powder – 2 spoons, onion – 1, garlic – 4.
Method: - Grind the ground nut powder, peanuts (100gms), red chillis (4), cumin seeds (4 spoons), salt (for taste) and garlic (4).
Method: - Boil the chopped beans and red gram. After boiling, filter the water and keep aside. Grind the cumin seeds, black pepper, garlic, chilly powder, coriander powder turmeric and boiled red gram.
Take a small a small dish and fry popu ginjalu(mustard, jeera, red chilly, methi) in oil. Add this to the grinded mixture along with the filtered water and stir them. Boil the mixture and turn off the burner. Also add boiled beans and peanut powder. Bassar can be served with rice.
Ingredients: - Red gram – ¼ kg, beans – ½ kg, black pepper – 1 spoon, cumin seeds – 1 spoon, ted chillis – 4, turmeric – ½ spoon, coriander powder – 2 spoons, onion – 1, garlic – 4.
Method: - Grind the ground nut powder, peanuts (100gms), red chillis (4), cumin seeds (4 spoons), salt (for taste) and garlic (4).
Take a small a small dish and fry popu ginjalu(mustard, jeera, red chilly, methi) in oil. Add this to the grinded mixture along with the filtered water and stir them. Boil the mixture and turn off the burner. Also add boiled beans and peanut powder. Bassar can be served with rice.
Saturday, July 4, 2009
CHOU CHOU BATH – KESARI UPMA
Ingredients for chou chou: - Upma rava – ¼ kg, dry coconut powder – 10gms, parsley – small bunch, green chillis – 5, onions – 2, lime juice – 3 drops, turmeric – pinch, salt – for taste, (mustard, black gram, Bengal gram, ground nut, curry leaves, cloves, cinnamon, ghee) – small amount to fry.
Ingredients for kesari bath: - Upma rava – ¼ kg, ghee – 4 spoons, coconut – small piece, sugar – 4 spoons, cashew nuts, almond, raisins.
Method to prepare upma: - Take a dish and heat the ghee. Then, fry popu ginjalu(mustard, jeera, red chilly, methi), coconut powder, turmeric, chopped onion, green chillis, curry leaves, parsley. Then add upma rava in it and fry. Add hot water in it and stir continuously such that balls are not formed. Turn off the burner and close the dish with a plate.
Method to prepare kesari bath: - When ghee gets heated up in a kadai, fry the upma rava, grated coconut. Also add sugar in it and fry. When sugar gets dissolve, pour hot water in it. In addition to it, add cardamom powder and cashew nuts. When the mixture boils, turn off the burner and close the kadai with a plate.
+CURRY.bmp)
YAM – BACCHALA (INDIAN SPINACH) CURRY
Ingredients: - Yam – ½ kg, bacchala (Indian spinach) – 4 bunches, lime juice – 2 spoons, ginger green chilly paste – 1 spoon, curry leaves, pinch of turmeric, pinch of inguva, oil – 2 spoons, (mustard, cumin seeds, Bengal gram, black gram, red chillis) – little amount.
Method: - Peel the outer layer of yam and chop it. Grate the bacchala (Indian spinach). Boil both yam and bacchala (Indian spinach) in cooker and grind it. Take a dish and heat oil in it. Add mustard, cumin seeds, black gram, Bengal gram, red chillis and fry them. Then add inguva, ginger green chilly paste, curry leaves and fry them. Yam – bacchala (Indian spinach) curry is ready to serve.
+roti.bmp)
YAM - bacchala (Indian spinach) ROTI
Ingredients: -
Method: - Soak the rice and peeled broken green gram. Grind the yam, soaked rice and green gram, ginger, green chilly, cumin seeds, salt in to a smooth mixture. Mix the chopped onions in the mixture. When the pan on the burner gets heated, gently heat small mixture on the pan like kosa on both sides. It can be served as snacks.
YAM PAKODI
Ingredients: - Yam – 1kg, ginger – green chilly paste – 1 spoon, Bengal gram flour – 200gms, rice flour – 2 spoons, curry leaves, salt – for taste, chilly powder – 1 spoon, oil – ¼ kg.
Method: - Chop the yam and add ginger garlic paste, Bengal gram flour, rice flour, salt, chilly powder and make dough. There is no need of adding water as there is already water in the yam itself. Take a kadai and boil oil in it. Fry the dough by dropping small pieces of it in the oil. Arrange them in a plate and yam pakodi is ready to serve.
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