Divya's Recipes

Tomato Perugu Chutney (Tomato Curd Chutney)

2012-01-25T13:45:00.001-05:00

Ingredients:-

Tomatoes:-4 nos
Thick Curd-2 to 3 tbsp
Salt to taste
Sugar-1/2 tsp

For Seasoning:-

Mustard Seeds-1 tsp
Green Chillies-1 no
Red chillies-1 no
Curry Leaves-few
Oil-1 tsp

Method:-

Wash the tomatoes and cut into big chunks.

Take tomatoes in a bowl and place this bowl in a pressure cooker and cook it for 3 to 4 whistles.Keep to cool down.

Take a blender add the cooked tomatoes grind into smooth paste.Now blended liquid strain this in another bowl for the pulp.Through the sieve as possible,leaving the seeds behind and squeeze the pulp out.

Now add the salt and sugar mix well.Now add the tick curd mix well.

Heat oil in a pan,when its hot add mustard seeds,green chillies,red chillies and curry leaves fry for a minutes.Turn off heat and pour over the chutney.

Serve with hot Pulagam .
For pulagam(moong-dal-rice) recipe...

Spicy Tomato Rasam

2012-01-21T12:03:00.000-05:00

Ingredients:-

Tamarind-small lime size
Turmeric powder-1/ tsp
Coriander leaves-few strings
salt to taste
water-3 cups

To Grind :-

Tomato-1 no
Garlic -4 to 5 cloves
Black Pepper -1 tsp

For Seasoning:-

Mustard Seeds-1 tsp
Hing-1/ tsp
Red chillies-1no
Curry leaves-few

Method:-

Soak tamarind for 10 minutes,extract juice and keep.
In a blender add pepper,garlic,tomato grind into coarsely.

In a big pan add the grounded mixture,turmeric powder,salt,tamarind jucie,coriander leaves,3 cup of water.Mix well and adjust the taste now.allow to boil in low heat.Boil for 10 minutes.

Heat a tsp of oil in a pan,temper with mustard,hing,red chilli and curry leaves.when they splutter add to hot rasam.cover it with a lid.

Serve with hot rice with papad.

Classic Waffles

2012-01-17T18:04:00.000-05:00

Ingredients:-

All purpose flour-2 cups
Baking Powder-4 tsp
Sugar-2 tbsp
Warm Milk-1 1/2 cups
Eggs-2 nos
Butter-1/3 cup melted
Vanilla Extract-1 tsp
salt -1 tsp

Method:-

Start by plugging the waffle maker so its good and hot by the time batter is ready.

Separate the eggs whites and yolk in a separate bowl,keep it aside

Beat the egg white until they form stiff.

In a large bowl,mix together flour,salt,baking powder whisk it well;set aside.

In a separate bowl add sugar,vanilla extract,milk and melted butter and egg yolks whisk well.

Now add the wet ingredients to the dry ingredients and mix until combined.

Then fold in the egg whites.Don't over mix,you want batter to be light and fluffy.

Make sure waffle maker is good and hot,apply some butter.

Pour batter into each section of a hot waffle iron.Cook waffles until crispy and browned.

Serve it with your choice of fruits or honey or maple syrup .

aloo Paratha

2012-01-11T20:48:00.000-05:00

Ingredients:-

Dough:-

Wheat flour-1cup
Salt to taste
Oil-1tsp
Water-1/2 cup
Wheat flour-1/4 cup for rolling

Filling:-

Potatoes-1 nos medium size(boiled,peeled and mashed)
Cumin powder-1/2 tsp
Coriander powder-1/2 tsp
Turmeric powder-1/4 tsp
Green Chillies-2 nos
Garam Masala powder-1/2 tsp
Amchoor powder-1/2 tsp
Red chilli powder-1/2 tsp
Coriander leaves-2 tbsp
Onion-1 no small size (optional) (u can add the raw onions or u can for 3 minutes add to it)
Salt to taste

Method:-

Here you will fine my post on making the basic chappatis dough:Preparing wheat flour dough for rotis.

Filling:-

Heat a pan add 1 tsp of oil and add chopped onion fry for 3 to 4 minutes.

Firstly boil the potatoes and peel and smash them.

Now add the onions, green chillies,coriander leaves,cumin powder,coriander powder,garam masala ,amchur powder,red chilli power,salt, turmeric powder and mix well.

Divide the mixture into small balls and keep it aside.

Making Paratha:-

Divide the dough into small balls.

Roll the dough into 3 inch diameter circles.Place the potato balls in the center.Seal by pulling the edges of the rolled dough together to make a ball.Prepare with rest of the dough.

Dust the working surface with some flour and roll out the stuffed dough to form 6"-7"diameter circles.

Heat a tawa and once its hot,place a paratha and let it cook for 15 secs.Flip the paratha and let it cook for a few more secs.Once light brown spots appear,dizzle some oil or ghee and roast to a golden shade on both sides.Use a spatula to press the puffed areas as the paratha gets roasted.

Serve hot with any curry of your choice or yogurt or raita.

Kadai Bhindi Masala

2012-01-08T20:51:00.000-05:00

Recipe halved from here

Ingredients:-

Bhindi / Ladies Finger / Okra- 12 nos
Onion-1 nos medium sized,finely chopped
Tomato puree- from 1 tomato
Tomato-1 big sized,finely chopped
Capsicum-1 big sized cubed (optional)(i didn't add)
Ginger-Garlic paste-2 tsp
Turmeric powder-1/2 tsp
Coriander powder-2 tsp
Red chillies powder-1 tsp (acc to ur taste)
Green Chillies-finely chopped
Cashew nut- 5 nos (ground to fine paste with little water)
Salt to taste

For seasoning:

Cumin seeds-2 tsp
Oil-1 tsp

Method:-

Grind separately the tomatoes and cashew into paste.

Cut okras into medium size pieces.Saute them well in oil till the stickiness goes off and is slightly soft .(If u want u deep fry them)

Heat oil in a pan,add the cumin seeds fry for 1 minute.Add the onions and fry its transparent.Add ginger-garlic paste and fry till raw smell goes.

Add the tomatoes and tomato puree,with salt mix well till it become soft and mushy.Fry till the raw smell completely leaves.now add turmeric,red chilli powder,coriander powder and mix well.

After the masalas are well blended with tomatoes and cashew nut paste and fry for a min till oil separates.Add the capsicum and fry in medium flame for a minute.

Now add the sauted okras,adjust spice levels and salt at this stage.Sprinkle water for okras to get cooked well.Keep covered for 2 minutes and switch off.

Serve hot with roti or pulao.

Note:-Adjust water according to the consistency of the gravy or dry you need.

Gatti Ulli Pakodi / Crispy Onion Fritters

2012-01-04T09:40:00.000-05:00

Ingredients:-

Besan / Gram dal Flour-1 1/2 cup
Rice Flour-1/2 cup
Green Chillies-5 to 6 nos (Finely chopped)
Ginger Paste-1 tsp
Onion-2 nos large (sliced)
Oil-2 tbsp
Curry Leaves-few
Cashew nuts- hand full (soak in water for 10 minutes)(optional)
Baking Soda-1/4 tsp
Salt to taste
Oil-for deep frying

Method:-

Take a bowl add very thin sliced onions,green chillies,ginger ,curry leaves salt mix well.

In another bowl add besan, rice flour,salt ,baking soda,oil mix well with fingers.

Now add the onions mixture mix well if need sprinkle some water and mix well that it forms a hard batter.Don't add too much water.

Heat enough oil in deep frying pan.It should be piping hot.Use your gingers to drop the batter in the oil to form small fritters.Reduce heat to medium and deep fry till they turn golden brown.Use a ladle to keep turning the fritters so that it cooks on all sides.

Once they turn golden brown,remove them on to absorbent paper.Store in air tight container.

Serve as evening snacks over a hot cup of tea or coffee.

Chepala Pulusu (Fish Tamirind Gravy)

2011-12-21T15:22:00.001-05:00

Ingredients:-

Fish - 1 nos (cut into pieces) (i used tilapia u can use any type fish)

Tomatoes-1 nos (cut into pieces)
Onion-1 big size (cut into chunks)
Dry Red chillies-5 to 6 nos
Cumin Seeds-1 tsp
Mustard Seeds-2 tsp
Garlic-4 to 5 nos
Turmeric powder-1/2 tsp
Jaggery-1 tsp
Tamarind Pulp-4 to 5 tbsp
Onion-1 tbsp (chopped)
Curry leaves-few
Hing-1/2 tsp
Cumin seeds-1/2 tsp
Mustard seeds-1/2 tsp
Oil-2 tbsp
Rice flour-2 tsp
Milk-2 tbsp
Salt to taste

Method:-

For this recipe we need to prepare the paste.Fist cut the onions and tomatoes into chunks add this into the mixie jar add cumin seeds,mustard seeds,garlic and red chillies grind to fine paste.

Now heat the pan ans add oil when oil is hot add mustard seeds,cumin seeds,hing and curry leaves fry for a minutes.Now add the chopped onions fry for 3 to 4 minutes .

Now add the grounded paste ,water and tamarind pulp,turmeric powder,jaggery and salt mix well.Bring to boil and boil for 10 minutes.

when its boiling now add the fish pieces and cover cook till the fish is cooked.

Now take the rice flour mix with milk until smooth.

Slowly pour in the rice flour mixture while stirring the gravy until thickened and boil for 5 to 7 minutes.

Serve with hot rice.

Mushroom Pulav

2011-12-13T18:27:00.000-05:00

Ingredients:-

Basmathi Rice -3 cups
Mushroom-2 packets
Onions-2 nos
Green Chillies-7 to 8nos slit lengthwise (acc to ur taste)
Turmeric powder-1/2 tsp
Cinnamon Stick-2 nos
Bay leaves-2 nos
Cloves-2 nos
Cardamom-3 nos
Salt to taste
Oil-3 tbsp

For the Ground Masala paste:-

Bay leaves-1no
Cardamom-2 nos
Cinnamon Stick-1 no
Cloves-1 no
Star Anise-2 nos
Ginger-1 " Piece
Garlic-8 pods

Method:-

Wash and soak the rice for 15 minutes.Drain and keep it aside.

Slice the onions lengthwise.
Clean mushrooms and cut into big pieces.

Grind all the ingredients mentioned in "Ground masala".Take in a mixie ,grind to a fine paste.

Heat the oil in a pan and add bay leaves,cloves,cinnamon,cardamoms,green chillies fry for a few seconds.

Now add the onions fry for 5 to 8 minutes.Now add the rice and fry for 5 minutes.Now add water mix well and add salt to it,mix well.Now Close the lid cook the rice.(Don't put the whistle)

When its start to boil ,add the 1/2 of the grounded paste mix well.Cover the lid.

In the meantime,heat another pan add 1 tbsp of oil and add mushroom,turmeric powder and salt to it mix well.Add the remaining grounded paste to the mushroom.Cook till light brown and all the water evaporated from the mushrooms.

When rice is half cooked now add the mushrooms mix well.Cover with lid cook till the rice done.(Don't put the whistle)

Serve hot with raita or any gravy.

White Dinner Rolls (Indian Pav)

2011-12-09T18:25:00.001-05:00

Recipe halved from here
Ingredients:-

Bread Flour-3 cups (or use all purpose flour)Plus few more for dusting
Dry Active Yeast-1 packet (2 1/4 tsp)
Lukewarm Water-1/4 cup
Milk-1 1/4 cups (replace 1/4 cups with 1 beaten egg if you prefer)
Butter-3 tbsp
Sugar-2 tbsp
Salt-3/4 tsp

Method:-

Heat the milk to luke warm and add the butter to it and let it melt.

Add yeast and sugar to lukewarm and set aside until it froths up.Do not use hot water as that will kill the yeast.

Once the yeast froths up add the salt and milk,butter mixture to it.

Next add the flour 1 cup at a time and mix well to form a dough.

The dough is going to be really sticky to work with.Unless you absolutely cannot work it do not add more flour.The stickiness will be replaced by smooth elasticity while kneading.

On a lightly floured surface,use all your muscles to knead the dough very well.After 15 minutes of kneading see how soft the dough has become and it is lightly sticky.

Place this on a lightly oiled bowl and cover it with a plastic wrap or damp towel.

Place it aside in a humid place until doubled.

Punch it down and make 12 balls.Try to keep the balls equal size.Place the balls on a greased baking sheet.Leave an inch gap between the balls and place them to double again.

After 1 hour see how it has doubled and they will also stick to each other.

Place in a 350 F preheated oven for 25-30 minutes until the top is golden brown.Remove from oven and let it cool.

The rolls break apart easily.Serve with bajji or soups...

Tips:-

Egg white wash or milk wash can be used to get the brown color.

Roti / Chapati /Whole Wheat Indian Flat Bread

2011-12-07T19:17:00.001-05:00

Ingredient:-

Wheat Flour-2 cups
Salt - 1/2 tsp
Oil-3 tsp
Warm Water-3 /4 cup
Wheat Flour - for rolling and dusting.

method:-

In a large mixing bowl,mix wheat flour and salt well.

Add oil and mix until all lumps are gone.

Add Warm water a little at time to form a medium soft dough ball.Cover and let it rest for 20 to 25 minutes.

Heat tawa or skillet on medium heat.

Knead the dough once and divide into small size balls.

Dip one ball into wheat flour to coat and roll it out into a thin circle.If the dough sticks to the rolling pin or rolling surface,lightly dist the roti with dry flour.

Place it into the hot tawa.After roti start changing color and star puffing in different places flip the roti over.

Flip again after a few seconds.Take a flat spatula and press lightly on the puffed parts of the roti.This will help the roti puff.

Flip the roti again.The roti should have light golden brown spots on the both sides.

If u want apply the butter to the roti.Keep the rotis in a container with paper towel covering the bottom and repeat the process for the remaining dough.

Serve with any curry.

Chayote Fry / Chow Chow Fry

2011-12-03T22:24:00.000-05:00

Ingredients:-

Chayote-1 no (peeled and cut in to pieces)
Oats-4 tsp (Dry roasted and powdered)
Sambar Powder-2 tsp or adjust to your taste
Mustard seeds-1 tsp
Cumin seeds-1/2 tsp
Oil-4 tsp
Curry leaves-few
Salt to taste

Method:-

Dry roast oats for 3 to 4 minutes and set aside.Cool it completely then grind it to a fine powder.

Heat oil in a pan,add cumin seeds, mustard seeds.Once it get popped add the curry leaves and chayote.

Now add salt and sambar powder mix well.Cover with lid and cook with medium flame.With occasional stirring,wait till the chayote get cooked and roasted.

Now add the oats powder mix well.Fry for 3 to 4 minutes.

Switch off the stove.

Serve as a side dish to rice or roti.

Tomato Coconut Chutney

2011-11-28T16:44:00.001-05:00

Ingredients:-

Tomatoes-3 nos
Coconut -1/4 cup (grated)
Red Chillies- nos
Turmeric powder-1/2 tsp
Green Cillies- nos
Cumin Seeds-1/2 tsp
Coriander Seeds-1 tsp
Urad Dal-1 tsp (optional)
Chana Dal- tsp (optional)
Jaggery or Sugar-1/4 tsp (optional)
Salt to taste
Oil-tbsp

For Seasoning:-

Oil-1 tsp
Mustard Seeds-1/ tsp
Hing-1/ tsp
Red chillies-1 no
Curry leaves-few

Method:-

Heat oil in a cooking pan,add the cumin seeds,coriander seeds,let them brown.Add urad dal,channa dal,red chillies and green chillies and fry till dal turn red.

Now add the tomatoes,grated coconut ,Jaggery,turmeric powder, salt mix well .fry for 2 mins .Cook covered till the tomatoes are soft and mushy.Remove from the fire and cool.

Grind the cooked mixture into semi liquid (chutney consistently).

Heat oil in a pan for seasoning.Once hot,add mustard seeds and as they splutter add hing,red chillies,curry leaves and saute for a few seconds and turn off heat and pour over the chutney.

Serve with tiffins like dosa or idli.

Pappu Chaaru With Munagakaya (Sambar With Drumsticks)

2011-11-22T15:39:00.000-05:00

Ingredients:

Drumsticks-10 nos (Frozen Packet)(drumsticks cook it in pressure cooker for 2 whistle)
Toor dal-1 cup
Onions-small size ( cut into thinly sliced)
Shallots-6 to 7 nos (just peel off the skin)
Tomato-1 nos
Tamarind- small lemon size ball
Jaggery- small piece
Turmeric powder-1/2 tsp
Salt to taste

Tadka / Talimpu:

Oil-2 tsp
Red chillies-1 nos
Green chillies-4 nos
Cumin Seeds-1/2 tsp
Mustard seeds-1 tsp
Hing powder -1/2 tsp
Curry leaves-few

Method:-

In a pressure cooker,wash dal and drum sticks in a separate bowl boil it with water or 3 whistles.

When the pressure is cooled,mash dal with masher.

Mean while add little water to tamarind,microwave it for 30 sec's and extract the juice.

In a pan ,heat a oil,add cumin seeds,mustard seeds as they splutters ,add green chillies ,red chillies,hing and curry leaves fry 2 minutes.

Add sliced onions and shallots,turmeric powder saute to soft.Add tomatoes cook till it mushy and now add the cooked drumsticks fry for mins.

Add the cooked and mashed toordal,tamarind juice ,salt and jaggery pieces.

Add a glass of water.Mix and bring to a boil on high heat.Reduce the heat to medium -low and let simmer the whole thing for about 10 minutes .Just before turning off the heat,sprinkle some finely chopped fresh cilantro leaves.

Let the pappu chaaru sit covered for at least 10 minutes and then serve warm with rice.

Easy and Simple Potato Sandwich

2011-11-18T21:14:00.000-05:00

Ingredients:-

Potato-1 nos
Red chilli powder-1/2 tsp
Garam Masala powder-1/2 tsp(optional)
Black Salt-1/2 tsp
Lime Juices-1/ tsp (optional)
Butter or oil-1 tsp
Salt to taste

Method:-

Pressure cook the potato till fully cooked.Keep aside.

Now peel the skin and mash the cooked potato,add red chilli powder,garam masala powder,black salt,salt and lime juice mix well with hands.

Spread evenly this potato curry then place the other bread over the top.Press this together and heat a frying pan,when it hot add butter or oil. (toast them in sandwich toaster)

Place the bread slices and add little oil to the sides.Allow it to brown on all sides.flip and toast the other side as well.Make sure it does not brown or black.

Your yummy sandwich are ready to served hot.

Instant Oats Idly / Indian Style Oats Recipes

2011-11-14T14:14:00.000-05:00

Ingredients:-

Instant Oats-1 cup (Quaker oats i am using)
Wheat Rava-1/2 cup (if u want u can use white rava)
Curd-1/2 cup
Water-3/4 or as required
Carrot -1 (grated)
Mustard Seeds-2 tsp
Cumin Seeds-1 tsp
Green Chillies-2 tsp (finely chopped)
Hing-1/2 tsp
Curry leaves-few
Coriander leaves-2 tsp (finely chopped)
Baking Soda-1/2 tsp
Salt to taste
Oil-to grease idli plates and for seasoning

Method:-

Dry roast oats for 3 minutes and set aside.Cool it completely then grind it to a fine powder.

Dry roast rava till nice aroma rises.It may take 3 to 4 minutes,then set aside.Transfer to mixing bowl.

Add a tsp of oil in a pan,add mustard seeds,let it splutter then add curry leaves,hing and grated carrot,green chillies,and coriander leaves.Saute till raw smell of carrot leaves.

In the mixing bowl add oats,rava,add curd,salt,,baking soda and sautes carrot with tempering done.Add required water to make a batter consistency of our normal idly batter.

Grease the idli plates with little oil.Gently put the batter on idli plates with ladle.Steam it for15 minutes or until done.

Serve hot with any chutney of your choice.

Chicken Malai Kabab / Murgh Malai Kabab

2011-11-09T10:20:00.000-05:00

Ingredients:-

Chicken Boneless-1 lb (cut into 1 1/2 inch pieces)
Cheese - 1/2 cup (grated)(mozzarella or mascapone cheese)
Fresh Cream-1/2 cup
Garlic-Ginger Paste-2 tsp
Green Chillies-4 to 5nos
Coriander leaves-2 tbsp
Corn Flour-1 tbsp
Sour Cream or Thick yogurt -2 tbsp
Pepper Powder-2 tsp
Cardamom Powder-1/4 tsp
Meat Tenderizer-1/4 tsp
Oil-1 tbsp
Salt it taste
Wooden Skewers

Method:-

Cut chicken breast to bite size pieces and dry them with paper towel.

Marinate with pepper powder,meat tenderizer ,cardamom powder and salt mix well.Keep in fridge for 30 min before adding to other marination.

Second Marination:

Take the coriander leaves and green chillies grind coarsely into paste with adding water.

Making paste of cheese ,add curd ,cream,corn flour,squeezed ginger-garlic paste,coriander and green chillies paste,salt oil mix well.If u want u can blend together all the ingredients in a blender / processor.

Marinated chicken with this marination mix well and put in the fridge for another 1 hour.

Heat the oven in high temperature.

Put on to skewer and put in the hottest possible setting on your oven,if possible on broil mode and cook for 10 min on each side till you see fine color on the kabab.

Serve hot with sprinkled chat masala and line juice.

Beerakaya Pottu Podi / Ridgegourd Skin Fry (Version 2)

2011-11-04T20:14:00.000-04:00

Ingredients:-

Peeled Skin of Ridge Gourd -2 or3 nos
Sesame Seeds-3 to 4 tbsp(u can add more or less)
Red Chillies-2 to 3 nos
Cumin Seeds-2 tsp
Garlic -5 to 6 pods (cut into small pieces) (optional)
Salt to taste
Oil-1 tsp

Method :-

Wash the peeled skin and grind coarsely with adding little water.

Heat a pan add the grind-ed ridge-gourd skin pottu without oil, fry till the water evaporates and pottu will change the color from light green to dark green or little brown.( like a podi)

Heat the oil in the pan and the cumin seeds fry for 2 mins.Now add the red chillies fry till its change the color and take into a plate,set aside.When red chillies its cools down crush with hands

Now u can add the garlic pieces fry for 4 min,and add the sesame seeds fry for till its light golden color and now add the fried ridge gourd powder and salt and crushed red chillies mix well.

Fry for 3 to 4 mins .Then switch of the flame.

That's it,tasty peel fry is ready!Enjoy with hot rice along with ghee.This powder stores 4 to 5 days.

Potato Kurma

2011-10-31T20:48:00.000-04:00

Ingredients:-

Potato-4 to 5 nos
Onion-2 nos (medium size)(finely chopped)
Tomato-2 nos( finely chopped)
Green chillies-3 to 4 nos
Bay leaves-2 nos
Cinnamon stick-1 nos
Cloves-1 nos
Ginger -garlic paste-2 tbsp
Salt to taste
Oil-2 tbsp
Coriander leaves-few

Make a smooth powder :-

Poppy Seeds-1 tbsp
Coriander seeds-1 tsp
Cinnamon stick-1 nos
Cloves-1 nos
Cardamom-1 nos

Method:-

Add the all ingredients make into fine powder or add little water make a paste.

Pressure cook the potato for 2 whistles and peel the skin and cut into cubes.

Heat oil in a vessel,add the cinnamon, bay leaves,cloves, green chillies fry for few seconds.Now add the chopped onions saute for 4 to 5 mins or till the onions turn transparent.

Add ginger-garlic paste and fry further for another 3 mins.

Add the tomatoes cook till they become nice and soft .

Now add the chopped potatoes cubes, turmeric powder,red chilli powder ,combine well.

Add a glass of water,grounded paste or powder ,coriander leaves and salt mix well.Cover and cook till you get the desire gravy consistency.

Garnish with fresh coriander leaves and serve with hot rotis,rice or any flavored rice.

Urad Dal Murukku / Minapa Jantikalu -Wishing You All A Happy Diwali!!!

2011-10-25T12:25:00.001-04:00

Wishing All My Readers and Friends a Very Happy Diwali!!!

Ingredients:-

Urad Dal-1cup(soaked and grind into tick paste )
Rice Flour-2 and 1/2 cups
Chilli powder-2 tsp (acc to ur taste)
Cumin seeds-1tsp
Butter-2 tbsp
Hing-1/2 tsp
Sesame seeds-3 to 4 tbsp (optional)
Water -as required (i didn't add)
Salt to taste
Oil-to deep fry

Method:-

Soak urad dal for 1 hour at least.Drain water and keep aside.

Now grind it to a fluffy texture sprinkling water now and then. Don't add much water as the batter will become runny.Once the batter is ready,make like vada consistency.

Add the red chilli powder,cumin seeds,sesame seeds,hing,butter ,salt and rice flour in a bowl.If reburied add water and urad dal paste mix well.Make a dough.

Heat oil for deep frying.

Take the murukku press use the disc with small holes.

Fill small portion of the dough into it muruku press and once the oil is hot,reduce to medium flame and Grease a laddle with oil and keep it ready.Fill the murukku press in that greased laddle in the form of a circle.Heat oil in pan,test by just pinching a tiny piece of batter,and adding it to oil.If it rises immediately then it is the correct stage.

Then drop the murukku from the ladle into hot oil and fry them till golden brown in medium flame.Make sure it gets cooked evenly on both sides,turn over accordingly.You can even press the murkku directly in oil but i find it easier to press in ladle and hen drop it in oil.

Drain in tissue,cool down completely and then store in airtight container.

Spinach With Moong Dal Fry

2011-10-19T13:49:00.000-04:00

Ingredients:

Ingredients:-

Spinach - 1 Bunch (cleaned and chopped fine)
Dry Moong dal -1/2 cup
Cumin seeds-1/2 tsp
Mustard seeds-1/2 tsp
Red chillies-4 to 5 nos
Garlic-4 t0 5 nos (chopped) (optional)
Hing-1/2 tsp
Salt to taste
Oil-2 tbsp

Method:-

Heat a pan,and add oil,When oil is hot add cumin seeds,mustard's seeds when the pop up,add red chillies,hing and garlic pieces fry for few mins.

Now add dry moong dal fry until its golden brown color.

Now add spinach,turmeric powder and salt stir well.

Cover and cook until the spinach is cooked and fry for till water is evaporated.

Remove from heat and serve with rice or roti.

Vankaya Pachadi / EggPlantChutney

2011-10-13T09:35:00.000-04:00

Ingredients:-

Eggplant-2nos large
Onion-1nos (finely chopped)
Tamarind Paste-2-3 tbsp
Salt to taste

For Seasoning:-

Oil-2tbsp
Red chillies-2 to 3nos
Cumin seeds-1/2 tsp
Mustard Seeds-1 tsp
Curry leaves-few
Hing-1 tsp

Method:-

Wash eggplant and wipe with a kitchen towel.Apply oil on the eggplant.
Now in a low flame start heating the eggplant on the gas.Turn the eggplant after every sec and roast properly.

when the eggplant is completely roasted.Switch off the flame.Keep the eggplant in water.

Peel the skin and mash the eggplant.Or u can do it take roasted eggplant strain or colander this in another big bowl for the eggplant paste.Through the sieve as possible,leaving the seeds behind and squeeze the pulp out.Seeds u can trash it.

Add the tamarind paste,chopped onions and salt to the mashed eggplant mix well and keep aside.

Heat 1 tsp oil in a pan.Fry the red chillies and keep it aside.When its cool down crush them nicely.

Add mustard seeds,cumin seeds and let them splutter.add red chillies, hing,curry leaves fry for few seconds.

Add the seasoning to the chutney.

Serve with hot rice and ghee or rotis.

Sorakaya Pachadi / Bottle Gourd Chutney

2011-09-30T16:37:00.000-04:00

Ingredients:-

Bottle gourd -1 1/2 cups (cut into cubes with skin)
Channa Dal-1/2 tbsp
Gram Dal-1/2 tbsp
Cumin Seeds-1/2 tsp
Coriander Seeds-1/2 tsp
Red chillies-3 nos
Green chillies-3 nos
Garlic cloves-4- 5 nos
Tamarind -small lime size (soaked in 2-3 tbsp warm water)
Coriander leaves-2 tbsp (chopped)
Salt to taste
Oil-3 tbsp

For Seasoning :-

Mustard seeds-1/4 tsp
Black gram dal-1/2 tsp
Red chillies-1 nos
Hing-1/2 tsp
Curry leaves-few
Oil-1/2 tsp

Method:-

Heat 3 tsp oil in a cooking vessel,add bengal gram,split gram dal,cumin seeds and coriander seeds and stir fry for 3 mts or till the dals turn red.Remove and keep it aside.

In the same pan add garlic,red chillies,green chillies,coriander leaves and curry leaves and fry on medium heat for a min.Remove and keep it aside.

In the same pan add the remaining oil,add the chopped bottle gourd cubes an saute for 12 mins or till the rawness of the vegetable goes and the water evaporates.Remove and cool.

Once cool,grind the dals first till coarsely ground,add the rest of the sauteed ingredients along with tamarind extract,salt and grind to a paste.

Heat half a tsp of oil in a pan,add mustard seeds and let them pop,add urad dal and let it turn red,add hing and curry leaves and red chillies and stir fry for a few seconds.

Pour the seasoning over the ground pachadi and serve with hot rice.

Chicken Manchurian

2011-09-25T20:52:00.000-04:00

Ingredients:-

Boneless Chicken-1/2 lb(cut in to small pieces)
Spring onions white- 5 tbsp
Spring onion green -4 to 5 tbsp
Green chillis -2 tbsp (chopped)
Garlic -1 tbsp (chopped)
Soya Sauce-2 tbsp
Chilli Sauce-1 tbsp
Vinegar-1 tbsp
Tomato sauce-2 tbsp
Corn Flour-1 tbsp (chicken stock or water 4 to 5 tbsp)
Salt to taste
Oil for deep frying

For Marinate:-

Corn Flour-2 to 3 tbsp
Maida / All purpose flour-1 tbsp
Egg-1 no
Red chilli powder-1/2 tsp
Pepper powder-1/4 tsp
Soya Sauce-1/2 tsp
Ginger/Garlic Paste-1 1/2 tsp
Salt to taste
Red Food color-1/2 tsp
Water- 1 to 2 tbsp ,if required

Method:-

In a bowl,mix marinate ingredients together and leave it to marinate for 2 to 4 hours.

In a deep pan heat oil.slowly drop the chicken pieces into the hot oil.Cook on low flame and towards the end of the cooking process increase flame to high and deep fry to a golden brown shade.

Drain with a slotted spoon and place on absorbent paper.Keep it aside.

Heat a heavy pan,add oil add the chopped garlic,green chillies saute on high flame for about 20 secs.Add the spring onion whites and saute for 3 mts on high flame.

Reduce to medium heat and add the soya sauce,tomato ketchup,chilli sauce and vinegar.Combine well and cook for 2 mins.

Add the deep fried chicken pieces and mix well.Add 1/4 cup chicken stock or water and cook for a mints.

Add the cornflour water and cook,tossing the contents for 4 mints.You will find that it becomes tick due to cornflour.

Add the chopped spring onions and combine.

Garnish with more spring onions.Serve hot as a starter.

Carrot Halwa / Gajar Ka Halwa

2011-09-20T20:11:00.000-04:00

Ingredients:-

Carrot - 2cups (grated)
Sugar-1/2 cup
Milk-1 cup
Broken Cashews-2 tbsp
Koya / Mawa-1/2 cup
Cardamom Powder-1/2 tsp
Ghee-2 tbsp

Method:-

Wash and Peel the carrot.Grate the carrots using a medium sized grater.
Heat ghee in a pan and roast the cashews till golden brown color ans keep it aside.

In the same pan,add grated carrot.Saute it in medium flame till the carrots changes the color and gets cooked and raw smell leaves.

This is the stage ,then take 1 cup of boiled milk.Add this milk to the carrot and continue to cook carrots in milk.

When carrots start absorbing milk,add sugar, and roasted nuts,khoya is incorporated into the carrots thoroughly.Continue to cook until the halwa gets thick,the ghee gets separated and will come out n the sides of the pan.

Add the cardamom powder,mix well.Store in an airtight container in a refrigerator and before serving,reheat in a microwave.

Serve warm by it self or with a dollop of vanilla ice cream.

Fish Tikka

2011-09-16T21:02:00.000-04:00

Ingredients:-

Fish Fillets-2 nos(cut into pieces)
Egg-1 no
Red chilli powder-2 tsp
Turmeric powder-1/2 tsp
Corn Flour-2
Ajinomoto-1/2 tsp
Salt to taste
Food color-1/2 tsp (Optional)
Oil-for deep frying

For Grinding:-

Almonds-6 nos
Cashew-6 nos
Poppy Seeds-1 tbsp
Ginger/Garlic Paste-1 tbsp
Method:-

Wash and cut into finger like shaped pieces.

Grind all the ingredients under " for grinding" in a blender and make a fine paste.

Mix all dry ingredients in a bowl (turmeric powder,red chilli powder,turmeric powder,salt , ajinomoto, egg and grind-ed paste mix well.Now coat the fish pieces and marinate them over night or 4 to 5 hours.

Heat oil in a kadhai or deep frying pan.

When oil is hot slowly drop the fish pieces into the oil and fry in batches till golden and crisp all over/

Serve the fish tikka hot with onions,lime and any chutney or ketchup.