Gateway to All Tastes

Puliogare

noreply@blogger.com (Unknown) — Wed, 07 Nov 2007 17:44:00 +0000

Ingredients

tamarind juice - 1 cup (thick )
salt to taste
sugar - 1 tbsp or jaggery - 1 small piece
Seasoning:
oil - 7 TBSP
mustard seeds - 1 tsp
Urad dal (black gram dal) - 1 tsp
peanuts - 2tbsp
chana dal - 1 tsp
red chillis - 3-4
few curry leaves
Ingrdients for Grinding :
dessicated coconut or shredded copra - 1 cup
coriander seeds - 1 tsp
peppercorns - 1 tsp
a pinch of asafoetida
red chillis - 6
cumin - 1 tsp
curry leaves
sesame seeds - 2 tsp
chana dal - 2 tsp
peanuts - 1 tsp
urad dal - 1 tsp

Method

1) Roast all the above ingredients one by one and grind until smooth except coconut. Then add dessicated coconut and grind once again to mix well.
2) Soak tamarind in warm water for an hour and extract juice from it. Keep aside.
3) Cook Heat oil in a pan. Add all the seasonings one by one. When mustard seeds splutters, add tamarind juice. Mix well. Now add jaggery/sugar and salt. Allow to boil.
4) Add ground powder to the boiling juice. Turn heat to medium and boil for few more minutes till the juice becomes thick and oil separates.

Rice Preparation

Heat some ghee and oil in a pan. Do the seasoning with mustard seeds, urad dal, peanuts and curry leaves. Add cooked rice and about 2 tbsps of puliyogare gojju. Mix well. Garnish with fresh grated coconut.
Or you can just mix this gojju with plain cooked rice and eat.

Cauliflower Curry

noreply@blogger.com (Unknown) — Wed, 07 Nov 2007 17:31:00 +0000

Ingredients

cauliflower - 1 head ( chopped )
potatoes - 3 (cubed )
chili - 1 ( chopped)
tomatoes - 1/2 cup (diced )
peas - 1/2 cup
oil - 2 tablespoon
ghee or butter - 1 tablespoon
garlic - 2 tablespoon( minced )
cumin - 1 teaspoon
turmeric - 1/2 teaspoon
cinnamon - 1/2 teaspoon
coriander - 1/2 teaspoon
cilantro - 1 tablespoon (chopped )
curry powder - 1 teaspoon
Fenugreek (Methi) - 1/4 teaspoon
Bay leaf - 2

Method
1) Sauté Fenugreek (Methi) in oil till it turns black. Add Bay leaf.
2) Add potatoes, half of the spices and sauté for few minutes in medium heat.
3) When potato is half done, add Cauliflower.
4) Add tomatoes, peas, and chili and sprinkle rest of the spices over it. Cook for few minutes.
5) Serve hot with Rice or Roti.

Matar Paneer

noreply@blogger.com (Unknown) — Tue, 06 Nov 2007 21:46:00 +0000

Ingredients

fresh or frozen green peas - 2 cup
paneer cubes - 1/2 cup
roasted cashewnuts - 12
onion - 1( medium )
tomatoes - 2 (big ripe)
oil - 3 tbsp
ginger garlic paste(GG Paste) - 1 tsp
turmeric powder - 1/2 tsp
red chilli powder- 1 tbsp (add to your taste)
garam masala powder - 1 tsp
salt to taste
milk - 1/2 cup
water - 1/2 cup
finely chopped fresh coriander leaves - 2 tbsp

Method

1) Make fine powder of roasted cashewnuts and keep aside.
2) Finely chop a medium onion, coriander leaves and 2 big ripe tomatoes and keep aside.
3) Heat oil in kadai, lightly fry the paneer cubes till light golden color and keep aside. In the same oil, add finely chopped onions, saute till transparent. Add GG paste and fry for few more seconds on low heat.
4) Next add finely chopped tomatoes, mix, covered, cook till soft, when pressed with the back of the spoon.
5) After spoon-mushing tomato pieces, add turmeric powder, red chilli powder, cashewnuts powder, whole garam masala powder, fresh or frozen green peas, fried paneer cubes and salt. Add 1/2 cup milk and 1/2 cup water, mix and simmer covered for about 10 minutes or until the gravy thickens.
6) Finally add finely chopped coriander leaves and turn off the heat.
7) Serve hot with Butter Naans or Chapatis or Rotis.

Vegetable Pulav

noreply@blogger.com (Unknown) — Tue, 06 Nov 2007 21:24:00 +0000

Ingredients

Basmati rice - 1 cup
Water - 11/2 cup
Cloves,sonf - 2 tsps
Biryani leaves - 2
Garlic-Ginger paste - 1 tsp
Green chillis - 3
Coriander leaves - 2 tbsps
Ghee - 100 gms
Cashew nuts - 5
Beans - 50 gms
Carrot - 1
Peas - 100 gms
Onion - 1
Salt - 1 tsp

Method

1) First of all ,chop the vegetables like onions,beans,coriander leaves ,carrot into small pieces and keep them aside.
2) Grind the sonf and cloves dry in a mixer-grinder to get a nice powder.
3) Soak the washed basmati rice (1 cup) in 2 cups of water for 30 minutes.
4) After 30 minutes,drain the water and keep the rice aside.
5) Now,Heat ghee in a frying pan and add the chopped onions to the pan and fry till golden brown.
6) Add all the vegetables like chopped beans,carrots and peas including green chillis to the pan and fry well till all the vegetables are cooked.
7) Add the clove-sonf powder,salt,ginger-garlic paste and the soaked basmati rice to the pan and fry for 2 minutes.
8) Add 11/2 cups of water to the mixture and cook in a pressure cooker for 15 minutes.
9) After 15 minutes,garnish with ghee fried cashew nuts.

Paneer Tikka Masala

noreply@blogger.com (Unknown) — Mon, 05 Nov 2007 22:57:00 +0000

Simple yet special, this dish has a tangy flavor. In this dish we marinate paneer in lemon juice, ginger, garlic, green chili, coriander, chili powder and salt, and then cook with onions and yogurt.

Ingredients

1) lemon juice - 5 tsp.
2) grated ginger - 1 tsp.
3) garlic cloves, crushed- 2
4) green chili, chopped - 2
5) chopped coriander - 3 tbsp.
6) chili powder - 1 tsp.
7) salt to taste
8) paneer cut into cubes. - 250g
9) vegetable oil - 2 tbsp.
10) onions, chopped in 1-inch long thin slices- 2
11) turmeric powder - ¼ tsp.
12) thick yogurt - 3-4 tbsp.
13) milk - ½ cup
For Garnishing:Some chopped coriander.

Method

1) Mix together lemon juice, ginger, garlic, green chili, half of the coriander, chili powder, salt, and paneer in a bowl . Cover and leave to marinate for an hour.
2) Heat oil in a pan and cook onions for 3-4 minutes on low flame till transparent. Add turmeric powder, yogurt, milk and the remaining coriander. Stir for a few minutes till the sauce thickens.
3) Add the paneer mixture in the sauce and cook for 5 minutes on medium flame. Adjust the seasoning.
4) Serve hot garnished with fresh coriander with your choice of Indian bread or rice.

Cumin Rice

noreply@blogger.com (Unknown) — Mon, 05 Nov 2007 22:52:00 +0000

Ingredients

uncooked long grain rice (Basmati rice) - 2 cups
cumin seeds - 2 teaspoons
butter or ghee (clarified butter)- 1 tablespoons
water - 4 cups
salt and a dash of lime juice to taste

Method

1) Heat butter / ghee (clarified butter) on medium level in a large heavy-bottomed vessel for about 2 minutes.
2) Add the cumin seeds and fry for 2 minutes till the seeds splutter.
3) Add the rice, lime juice, water and salt. Mix well. Bring to boil on high heat. Reduce heat and cook covered on low level for 15 minutes till all water evaporates.

Green Peas Paratha

noreply@blogger.com (Unknown) — Thu, 01 Nov 2007 22:07:00 +0000

Ingredients

For the stuffing :
green peas - 2 teacups (boiled)
green chillies - 5(finely chopped)
jeera - 1 tsp
ghee - 1 tbsp
salt to taste
For the dough :
whole meal flour - 3 teacups
ghee - 2 tbsp
salt - ½ tsp

Ghee for frying

Method
For the stuffing :
Mash the boiled green peas. Heat the ghee in a vessel and sauté the jeera. Put the green chillies, sauté for 1 minute and then put the mashed peas and salt. Cook for 1 minute and allow the mixture to cool.
For the dough:
Sieve the flour with the salt. Apply ghee to the flour. Use water and make into small parts.Knead properly and divide into 10 to 12 parts.
Now:
1)Take a small part of the dough, flatten a little and put 1 tbsp of the green peas mixture in the center.
2)Cover the mixture by drawing up the edges towards the center.
3)Press on a floured board and roll out into a round as large as saucer.
4)Put the paratha on a hot tava (griddle). Cook for a minute or two and turn once.
5)After 1 minute, put a little ghee around the edges, turn again and fry the other side.
6)When brown patches appear on both sides, the paratha is ready.
7)Repeat the same procedure for the rest of the dough.
Ready to serve hot.

Chilli Bajji

noreply@blogger.com (Unknown) — Thu, 01 Nov 2007 21:57:00 +0000

Ingredients

Green chillies - 10 ( preferably big ones )
Chickpea flour - 100 gms
Rice flour - 1 tbsp
potato - 1 Large( cooked and mashed )
Tamarind paste - 1/2 tbsp
Cumin powder - 1 tsp
Red chilli powder - 1 tsp
Ginger paste - 1 tsp
Turmeric powder - 1/4 tsp
asafoetida powder -1 Pinch
Salt as per taste
Oil for deep frying

Method

1) Combine together the rice flour, chickpea flour, cumin powder, asafoetida powder, red chilli powder, turmeric powder and salt.
2) Prepare thick batter using water.
3)Slit the chillies keeping its tail-end intact.
4)Remove the seeds.
5)For preparing stuffed chilli bajjis, mix tamarind paste and mashed potato with a little salt.
5)Fill the mixture inside each Chilli and close them well.
6)Dip the chillis in the batter and deep-fry in the oil.
Serve Chilli Bajji with sauce.

Maida Cuts

noreply@blogger.com (Unknown) — Wed, 31 Oct 2007 18:42:00 +0000

Ingredients

Maida(All purpose flour) - 500 gms
Red chillie powder - 1.5 tsp
Salt - 1 tsp
Asafoetida-1/2 tsp
Ghee -4 tsp
Cooking Oil - 1/2 litre

Method

1) Mix maida, salt, red chilli powder,asafoetida, ghee or oil and knead well.
2) Make into balls and roll into very thin large chappathis.
3) Make cuts using a knife by drawing a no.of parallel lines to cut into diamond shaped peices.
4)Deep fry these in oil. Drain and pack in a air-tight container for longer shelf life.

Carrot Broth

noreply@blogger.com (Unknown) — Wed, 31 Oct 2007 18:30:00 +0000

Ingredients

carrots - 2 big( chopped )
potatoes - 2 medium (chopped )
onions - 1 big(chopped )
butter - 2 tablespoons
milk - 1 teacups
salt
black pepper
oregano to season

Method

1) Boil the chopped carrots and potatoes in a vessel for about 7 minutes or till tender and cooked. Cool.
2) Add some water and blend in a liquidizer. Strain and keep aside the puree.
3) Heat butter on medium level in a pan for a few seconds.
4) Add the chopped onions. Fry on medium heat for about 4 minutes or till onions are transparent.
5) Now add the strained puree, milk, salt and pepper. Stir well. Bring to boil and then keep on low heat for about 3 minute(s). Sprinkle oregano.
Serve hot with: bread sticks.

Channa masala

noreply@blogger.com (Unknown) — Tue, 30 Oct 2007 20:35:00 +0000

Ingredients

channa dal - 100g
Tomato - 1
Onion - 1
Coriander and Mint leaves - few
Cumin seeds- 1 tsp

Method

1) Soak 100g channa dal for 8 hours and steam in a pressure cooker until it is overcooked.
2) Grind a tomato,1 onion,few coriander and mint leaves, 1 tsp cumin seeds.
3) Heat 2 spoons of oil and add a cup of chopped onions and the ground mixture.
4) Add salt to taste, 1/4 tsp red chiili powder and the steamed channa dal and fry until everything mixes well.
5) Add a tsp odf garam masala powder and a bunch of fresh coriander leaves. Place a piece of lime with it while serving.

Bisebelabath

noreply@blogger.com (Unknown) — Tue, 30 Oct 2007 20:20:00 +0000

Ingredients

beans
potato
brinjal
pearl onions(Sambar onions)
raddish
green peas
all the above combined - 1/4 kg
rice - 2 cups
toor dal - 2 cups
grated coconut - 1 cup
kari masala powder - 6 tsp
ghee - 3 teaspoons
cashews - 10
whole cloves - 2
Tamarind juice - 2 tsp

Method

1) Cut all vegetable into evenly sized long pieces and steam them in a pressure cooker.
2) To 2 cups rice and 2 cups toor dal, add 3 times water and steam it in the pressure cooker.
3) Grind 1 cup grated coconut with 6 tsp of kari masala powder and keep this paste.
4) Pour 3 teaspoons of ghee in a frying pan and add 10 cashews and 2 whole cloves. Add the steamed vegetables to the frying pan and fry a little.
5) Add tamarind juice salt and half of the ground paste and bring it to boil.
6) When the raw smell of tamarind is gone add the steamed rice-toor dal mixture and stir well for about 5 minutes.
7) Add the remaining paste at the end before removing from the stove.
8) Add some green coriander(cilantro) leaves before serving.

Ginger Chicken

noreply@blogger.com (Unknown) — Thu, 18 Oct 2007 17:32:00 +0000

Ingredients

chicken - 1/2 kg
salt - 1/2 teaspoon
chili powder - 2 teaspoons
ginger garlic paste - 1 teaspoon

Preparations for Masala

ginger - 50 gms
garlic - 25 gms
green chilies -2
Grind the above ingredients and keep it ready.
Second masala
tomatoes - 2
kaju powder - 1 1/2 tablespoon
onions - 150 gms (fry in oil)
dry coconut powder - 2 tbs
garam masala - 1/2 tsp
coriander powder - 1 tsp
Grind the above ingredients separately.

Method

1) Marinate the chicken with salt, chilli powder, turmeric powder, ginger garlic paste. Then half boil them until water gets evaporated.
2)Put 3 table spoons oil in a kadai and add first masala and fry for 2 minutes and then add second masala and fry for 2 minutes then add half boiled chicken pieces, red tomato color and fry for 5 minutes and then add 1 teaspoon Soya sauce, 1 teaspoon vinegar, 1 table spoon tomato sauce, 1 teaspoon pepper powder, 2 bunches of coriander leaves and fry on low flame.

Let me know how it came for you

Shrimp Curry

noreply@blogger.com (Unknown) — Thu, 18 Oct 2007 17:20:00 +0000

Ingredients

canola or peanut oil - 2 tablespoons
onion - 1 (chopped)
garlic - 2 cloves (finely chopped)
ginger - 1 teaspoon( finely grated )
cumin - 2 teaspoons
turmeric - 1½ teaspoons
paprika - 1 teaspoon
chili powder - ½ teaspoon
tomatoes - 3 small (chopped)
coconut milk - 1 cup
salt - 1 teaspoon
basmati rice- 1 cup
shrimp - 16 large (uncooked n peeled)
fresh cilantro - 2 tablespoons (chopped)
lemon juice - 2 tablespoons

Method

1) HEAT the oil in a large saucepan over a medium heat and cook the onion untill it is llight brown and transparent, stirring occasionally.
2) ADD the garlic, ginger, cumin, turmeric, paprika and chili powder and cook, stirring, for a minute.
3) ADD the tomatoes, coconut milk and salt and bring to the boil. REDUCE the heat to medium and simmer, uncovered, for few minutes.
4) WHILE the curry simmers, cook the rice .
5) ADD the shrimp and cilantro to the curry, cover with a lid, and simmer for another 4 minutes, then stir in the lemon juice.
SERVE on a bed of rice.
Your Comments please

Rajma Curry

noreply@blogger.com (Unknown) — Thu, 18 Oct 2007 17:15:00 +0000

Ingredients

Kidney Beans (Rajma) - 150 gms
Onion - 2 (medium sized)
Tomato - 1( large)
Green chilli - 2
Ginger-garlic Paste - 1 tblsp
Garam masala Powder - 1/2 tspn
Dhania Powder - 1 tsp
Salt - 3/4 tsp

Method

1) Soak the rajma overnight.
2) Boil in a pressure cooker till tender.
3) Heat oil in a pan and add the chopped onions and ginger garlic paste. Cook till brown
4) Add the tomatoes, green chillies and cook till pulpy.
5) Add dhania powder, salt and 2 cups water and boil well.
6) Add the rajma and cook on a low flame for about 10 minutes.
7) Add the garam masala powder and cook further for another 15 minutes or till the gravy thickens.
Garnish with coriander leaves.
Serve hot with steamed rice.
Dont forget to leave your comments.

Egg Fried Rice

noreply@blogger.com (Unknown) — Thu, 18 Oct 2007 16:58:00 +0000

Ingredients
water - 1 cup
salt - 1/2 teaspoon
soy sauce - 2 tablespoons
rice - 1 cup
vegetable oil - 1 teaspoon
onion - 1/2 ( finely chopped )
green beans - 1/2 cup
egg - 1 ( lightly beaten )
black pepper - 1/4 teaspoon (ground )

Method

1) In a saucepan bring water, salt and soy sauce to a boil. Add rice and stir. Remove from heat, cover and let stand 5 minutes.
2) Heat oil in a medium skillet or wok over medium heat. Saute onions and green beans for 2 to 3 minutes. Pour in egg and fry for 2 minutes, scrambling egg while it cooks.
3) Stir in the cooked rice, mix well and sprinkle with pepper.

Dont forget to leave your comments.

Lemon Rice

noreply@blogger.com (Unknown) — Thu, 18 Oct 2007 16:44:00 +0000

Ingredients

Basmati rice - 2 cups
Lemon juice - 5 tbsp
Mustard Seeds - 2 tsp
Urad Daal - 2 tsp
Chana Daal - 2 tsp
Dried Red chillies - 2-3
Turmeric Powder - 1/2 tsp
A pinch of asafoetida
Roasted Peanuts - 1/2 cup
Curry leaves - 10-12
Grated coconut - 1 tbsp
Salt to taste
Vegetable oil - 2 tbsp

Method
1) Wash rice well before cooking.Then take rice with 3-3/4 cup water and add a little salt to it. Cook it in pressure cooker (wait for 1-2 whistles and then switch off the gas). You can also cook it in a pan or do microwave cooking just the same way as you cook ordinary rice.Once the rice is cooked, keep it aside.
2) Heat oil in a deep frying pan or a kadai.
3) Add asafoetida, dried red chillies cut into two, urad dal and chana dal.
4) Cook until dals change colour to light brown.
5) Add peanuts and mustard seeds. When the mustard seeds start to crackle, then add curry leaves. Fry for 10 seconds more.
6) Next add turmeric powder and stir well.
7) Add cooked rice, salt and lemon juice. Mix well very gently so that the rice grains does not break.
Garnish with grated coconut and serve hot.
And let me know your comments

Mushroom Curry

noreply@blogger.com (Unknown) — Wed, 17 Oct 2007 18:34:00 +0000

Ingredients

Mushroom - 1/2 kg
onion - 1 (finely chopped)
tomato - 1 (finely chopped)
fennel seeds - 2-3 tsp
cinnamon - 1 inch
clove - 2
ginger & garlic paste - 2 tsp
Black pepper powder - 2 tsp
red chilli powder - 1/2 tsp
turmeric powder - 1/4 tsp
coriander leaves - 1/2 cup (finely chopped)
oil- 5 tsp
salt to taste

Method

1) Cut mushroom into thin slices.
2) Grind cinnamon, fennel seeds & clove to fine powder in a mixer.
3) Heat oil in a pan & add the above powder & ginger garlic paste to it & fry for a minute in low flame.
4) Add chopped onions & fry till golden brown.
5) Add chopped tomatoes & continue to fry till oil separates from it.
6) Then add pepper , chilli & turmeric powder & mix well.
7) Add mushrooms & 1/4 cup of water , salt & mix well.close the lid of the pan & let it cook in s! immer.
8) Uncover when mushrooms are cooked & keep stirring for few minutes till all the water evaporates & when it comes in the form of thick gravy type.
9) Finally garnish with chopped coriander leaves.
Serve with rice.
mmmmmmmm:-)

Tomato Rice

noreply@blogger.com (Unknown) — Wed, 17 Oct 2007 18:12:00 +0000

Ingredients

Tomatoes - 4(medium size) Chopped lengthwise
Basmati Rice - 1 Cup
Onion Small - 1 Chopped lenghtwise
Ginger - 1 " inch finely chopped piece
Salt To Taste
Chilli Powder - 1 tsp
Dhani Powder - 2 tsp
Jeera Powder - 1 tsp
Tumeric - 1/2 tsp
Garam Masla - 1 tsp
Oil - 3 tbsp
Fresh Coriander For Garnishing

Method

1) Cook the Basmati Rice & let it Cool.
2) Heat the Oil in the Pan & add mustard seeds.
3) When it starts spluttering add Onions , fry till translucent.
4) Add ginger ,tomatoes , salt,tumeric & keep stirring.
5) When Everything is mixed together add all the dry masala powders.
6) Let it cook; keep stirring frequently.
7) When the tomatoes are cooked add the Rice & combine.
Garnish with Fresh Coriander leaves & enjoy.

Rava Ladoo

noreply@blogger.com (Unknown) — Wed, 17 Oct 2007 18:03:00 +0000

Ingredients

rava(semolina) - 1 1/2 cups
sugar- 1 1/2 cups
ghee(clarified butter) - 1/2 cup
cardamoms - 4-5 (powdered)
cashewnuts - 2 tbsp (cut into very small pieces)
raisins - 2 tbsp

Method

1) Roast the rava in the 2 tbsp ghee till light golden in colour.
2) Mix the sugar,roasted rava and cardamom and powder fine in a dry grinder.
3) Heat the remaining ghee,fry the cashewnuts and raisins.
4) Add to the rava-sugar mixture.
5) Shape into tight laddoos(small round balls).
The laddoos can be stored in an airtight container
for a few days.
Whats your neighbour say this time???

Eggplant/Brinjal Rice

noreply@blogger.com (Unknown) — Wed, 17 Oct 2007 16:16:00 +0000

Ingredients to fry

cloves - 3
cinnamon - 1
bay leaves - 1
cardomom - 2
ginger garlic paste - 1 tbs
onions - 1 big
tomatoes - 2 small
eggplant/brinjal - 5

Method

1) Fry the above ingredients in 2 tablespoon ghee or oil
2) Add one cup of rice, salt, turmeric, chillipowder, cilantro/coriander leaves, one cup of
yogurt and three cups of water.
3) Cook till rice is soft.
And the tasty dish is ready!!!yummy.

Kothimira Perugu Pachadi

noreply@blogger.com (Unknown) — Wed, 17 Oct 2007 03:46:00 +0000

Kothimira Perugu Pachadi Recipe

Preparation: 10-12 mts
Serves 3-4 persons
Cuisine: Andhra

Ingredients

fresh coriander leaves - 1 whole bunch
grated fresh coconut - 3/4 cup
green chillis - 2
thick curd - 1 1/2 cups
salt to taste

For seasoning/poppu/tadka:

mustard seeds - 1/2 tsp
hing/asafoetida - 1 pinch
fresh curry leaves - 8-10
split black gram (minappa pappu) - 1/2 tsp
chana dal (optional) - 1/2 tsp
dry red chilli, de-seed and tear (optional) - 1
oil - 1/2 tsp

Method

1 ) Grind fresh coriander leaves, grated coconut, green chillis and salt to a fine paste without adding any water.
2) Transfer the ground paste onto a serving dish and combine with beaten curd.
3) Heat oil in a pan, add mustard seeds and let them pop, add the split gram dal, chana dal and let it turn red. Add the curry leaves, red chillis and asafoetida and toss for a few seconds. Turn off heat and pour over the coriander-curd mixture. Combine.
4) Serve with white rice or rotis.
And let me know your hubby's comments