CookingSpicy...........

Peanut chuteny

noreply@blogger.com (chandana) — Thu, 28 Feb 2008 16:37:00 +0000

Ingredients:

Peanuts(ground nuts):1 cup

Green chillis:6nos

Tamarind paste:1 tsp

salt to taste

For seasoning:

Mustard seeds;1/2 tbsp

Urad dal:1tsp

Cumin seeds:1tsp

Broken red chilli;1 no

Curry leaves:5 nos

Oil :1tbsp

Procedure:

Roast peanuts in 1tsp of oil along with green chillies.

let it come to room temperature and grind it in to smooth paste adding some water,salt and tamarind paste.

For seasoning heat oil in a pan and add all the ingredients except curry leaaves.once the mustard starts splattering add curry leaves and add this to grounded peanut paste.

Serve with hot dosa ,idly,upma..

Orange cookies.....

noreply@blogger.com (chandana) — Wed, 20 Feb 2008 20:50:00 +0000

This is my very first attempt in the world of cookies....the main reason I choose to make these orange cookies is they are super simple yet different to plain cookies.

Ingredients:

Eggs:1large

Orange:1nos(grate the outer skin and extract jucie fron the half fruit)

Butter:4tbsp(soften)

Sugar:1cup

All purpose flour:2cups(u could use self raising flour too just omit baking powder & salt)

Salt :1/2 tsp

Baking powder:11/2 tsp

Orange food colour:2 drops(optional)

Procedure:

Mix flour,salt and baking flour keep it aside.

In a large bowl slightly beat egg and add juice,sugar,grated skin and butter beat until light n fluffy

Now add dry ingredients and food colour ,knead it in to dough.

Roll it with a rolling pin and cut in to desired shapes with cookie cutter.Continue the process until u use up all the dough.

Lay them on baking sheet and bake until edges turn slight brown,takes about 15 to 20 min.

cool them on cooling rack and they are ready to eat.

Celery chutney

noreply@blogger.com (chandana) — Wed, 20 Feb 2008 19:54:00 +0000

ok...........now where did i get this this thought of making chutney with celery.....I brought this celery home in the intension of making some salad which i never did and the clelery was laying down for a while and I wanted to use it....That is when this recipe of clelery tokku striked in my mind which i saw some where a year ago.But I have failed to note the recipe that time.so i have used lil' bit of my imagination n made this chutney which turned out quite good.so here goes the recipe..
Ingredients:
celery:3stalks(cut in to 1inch pieces)
corriander seeds:1/2 tbsp
Dry red chillis:6nos.(depends on your spice level)
tamarind paste:wee bit of it
Salt:to taste
oil:1tbsp
Procedure:Heat half of the oil in a pan and add chlliesand corriender seeds and roast it and keep it aside.
In the same pan add rest of the oil and cook celery until it becomes soft and changes its colour(becomes lil'bit pale).
Let it cool and drind it into a corse past by adding tamarind and salt.Enjoy it with rice and ghee(clarified butter).

Methi Dal

noreply@blogger.com (cooking.......spicy) — Mon, 28 Jan 2008 00:10:00 +0000

Ingrediants:

Toor dal:1cup

Methi leaves:2cups

Tamarind :1inch ball size

Green chillies:2nos

Chilli powder:1tsp

Salt to taste

For seasoning:

Mustared,jeera,urad dal:1tsp

Broken red chilli:1nos

Turmeric:2pinches

Broken garlic cloves:3nos

Curry leaves:7nos

Oil:1tbsp

Procedure:

wash dal thoroughly and add washed methi leaves, tamarind and slit green chillies to it and cook in pressure cookerfor about 15 min on low medium.Then mash the dal and keep it aside.Take a vessel and heat oil in it and add mustared,jeera,urad dal and broken red chilli to it.Let it splatter and add curry leaves and garlic to it.Now add dal to it and cook it for about 5min .serve it with hot rice or roti.

Cabbagepeas fry

noreply@blogger.com (chandana) — Thu, 24 Jan 2008 18:50:00 +0000

Ingerdients:

Chopped cabbage:3cups

Peas:1/2cup

Oil:1tbsp

Curry leaves:6nos

For tadka:mustared,jeera,uraddal

Broken red chilli:1no

Red chilli powder:1tsp

Garam masala:1/2tsp

Salt to taste

Procedure:

Heat oil in a wide pan and mustared,jeera,red chilli urad dal and curry leaves.Once mustared starts to splatter add cabbage and sprinkle some salt on it so that cabbage can cook in its moisture.Then add peas to it and fry it until cabbage turns light brown colour.Then add chilli powder and garammasala,fry for another min .serve it as side dish or goes well with plain rice itself.

OatsUpma

noreply@blogger.com (chandana) — Thu, 17 Jan 2008 18:50:00 +0000

As im trying to add healthy food in to my diet...i wanted to try oats as it has high fiber and it helps to reduce cholestrol.so i brought oats home about 2weeks back with out a clue of making anything tasty out of it.After little bit of googeling i found some recipies which i thought i could give a try this upma and cookies are there in my list.So this time i tried my hand on making upma and i felt happy for doing this.this is the same usual upma procedure i have followed with some veggies.
Ingredients:
Oats:2cups(Roast them for 2to 3 min)
Mixed vegetables:1cup(i used carrot,beans,capsicum)
Onion:1small
Tomato:1small
Green chillis:2nos
Curry leaves:7nos
Oil:1tsp
Water:4cups
For seasoning:mustard seeds,jeera,uraddal
Procedure:
Heat oil in a pan and add mustard seeds,uraddal,jeera amd let it splatter and add curryleaves.
Add onions,tomatos,vegetables,chills add water to it.
Once water boils add the roast oats and cook it until it is done.
Quote:
What we call the secret of happiness is no more a secret than our willingness to choose life.Leo Buscaliga

Pesarattu(moongdal dosa)

noreply@blogger.com (cooking.......spicy) — Wed, 09 Jan 2008 20:38:00 +0000

pesarattu is one of the andhra speciality breakfast.Mostly it is served along with upma.But today i have made dosa alone....I never use to like much when my mom make back in india .But now i donot know i started liking it and i questioned myself.........is it because im making it or i really like it.Hmm may be it is because i made..............what to do one has to like their own cooking:D

Ingredients:

Whole moondal-2cups

Rice-1/2cup

Green chillis-2nos

Gringer-1inch

Finely chopped onion -1cup

oil

salt

Procedure:

soak moondal&rice for 8-10 hours.grind it in to fine paste along with ginger and chillis.

Batter should not be too thin or thick.

Heat a griddle on medium heat and pour the batter with laddle and spread it out with the bootm of the laddle in to thin layer.sprinkle oil on top.

Cook pesarattu till it becomes goldenbrown and serve it with ginger or groundnut chutney.

Quote:

Some desire is necessary to keep life in motion--Samuel Johnson

Snake gourd chutney

noreply@blogger.com (cooking.......spicy) — Tue, 08 Jan 2008 19:16:00 +0000

Quote of the day:Do not dwell in the past, do not dream of the future, concentrate the mind on the present moment. - Buddha

Now for the recipe....

Ingredients:

Snake gourd-1 med
Onion-small
Green chillis-7nos
Tamarind-1/2inch ball
Cumin seeds-1/2 tsp
Oil-1/2 tbsp

Procedure:

Peel the skin of snake gourd and cut in to pieces.
Heat oil in a pan and add snakegourd pieces,green chillis,tamarind.
Let it cook till raw smell disappears.kepp it aside and let it cool.
Grind it along with cumin seeds and add cut onions and mix.
Serve it with rice and ghee.

Tomato Rice

noreply@blogger.com (cooking.......spicy) — Mon, 07 Jan 2008 21:37:00 +0000

Ingredients:

Rice-2cups

Onion-1med

Tomato-3med

Green chillies-3nos

Gingergarlic paste-1/2 tbsp

Curry leaves-6nos

Coriander powder-1/2 tbsp

Jeera powder-1/2 tbsp

Turmeric powder-a pinch

Garammasala-1/3tbsp&whole garammasala(cinamminon,cloves,cardamom)

Bay leaf-1

Red chilli powder-1/4 tbsp(depends on your spice level)

Oil-2tbsp

Ghee(clarified butter)-1tbsp

Mint leaves(optional)-3stems

Salt to taste

Procedure:

cook rice and keep it aside.

Heat oil in a pan and add whole garammasala and bayleaf&curryleaves.Add onion andgingergarlic paste to if and fry.

Now add coriander,jeera,turmeric,garammasala powders to it.And add tomatos to it cook until tomatos are soft .now add mint leaves to it .

Mix it with rice and add ghee.

serve it with raitha or plain yoghurt.

Quotes

noreply@blogger.com (cooking.......spicy) — Mon, 07 Jan 2008 21:31:00 +0000

Starting from today i have want to post a qoute before every recipe i upload.so i choose first topic as "LIFE".So here is the quote of today
Life is like an onion: You peel it off one layer at a time, and sometimes you weep.carl sandburg

Green Rice

noreply@blogger.com (cooking.......spicy) — Tue, 18 Dec 2007 02:12:00 +0000

Ingredients:

Coriander leaves -1 cup
Fresh mint leaves -1/2 cup
Green chillies -7or 8
Green peas-1 cup
Ginger garlic paste-1tbsp
Rice-3 cups
Whole garam masala(cardamoms-4,cloves-6,cinnamon-2inch sticks 2)

Procedure:

Grind corriander leaves,mint leavesand green chillies and keep it aside.

Add 2tbsp of oil in a vessel and add whole garam masala to it.

Add ginger garlic paste and let it fry and add the paste and cook it for 2mins

Now add suffcient water and peas to it.

Once the water comes to boil add the rice and cook until rice is done.

Serve it with yoghrut or raitha.

Gutti vankaya kura(stuffed brinjal curry)

noreply@blogger.com (cooking.......spicy) — Thu, 29 Nov 2007 19:12:00 +0000

I have been thinking of posting a recipe since long,it took me a while to decide what to start with.I am going to start with wonderfull,flavourfull and versitile vegetable brinjal.(Well to me itz).May be almost everyone from andhra knows about this curry.yet every one makes it with diffrent stuffing

Ingredients:
10-12 fresh tender purple brinjals
2 onions finely sliced
1 tomato
3 green chillis
2 tbsp tamarind paste

stuffing:
4tbsp urad dal
3tbsp chana dal
3tbsp coriander
1/2 cup sesame seeds(optional)
4 red chillis
1 inch cinaminon
1/2 tbsp pepper corns
4 to 5 nos cloves
3 garlic pods
salt
1/2 inch ballsize tamarind

toast all the above ingeredients except sesame seeds.
toast seseme seeds seperately and make powder of it.
stuff the brinjals with this powder by cutting them into plus leaving stem behind

In a wide bottom pan add oil and do tadka with mustard,urad dal,cumin and curry leaves.
Add cut onions and green chillis,fry them until translusent and add tomato and cook until soft.
Now add some water and allow it to boil after this add the stuffed brinjals and cook it on medium flame while strring gently in between.
once after brinjal is cooked now add the tamarind paste , 3tbsp of the grounded powder and chill powder (if needed) to this.
let it cook for a while and turn off the heat and garnish with coriander leaves.
Best served with hot rice,goes well with roti.

noreply@blogger.com (cooking.......spicy) — Tue, 13 Nov 2007 23:19:00 +0000

Hi
this is chandana....i love to cook n i want share all my cooking adventures.i am basicaly from andhra and loves spicy food.so i try to spice up almost all my food. i do lot of experimenting in cooking...........mean what ever i do i need to wait for the end result to say how it taste.looking forward to share all my recipies with u all.have fun