pallavi's kitchen

SOFT IDLY

2011-01-02T08:42:00.000-08:00

FOR PREPARING BATTER :-

Prepare batter by soaking urad dal and idly rava separately in 1:3 ratio , this for a wet grinder measurement . But if u r grinding in mixcy then do it with 1:2 ratio . Grind it nicely after 6hrs. Mix enough salt . Ferment it whole night and if u r living in cold countries then ferment ur batter by keeping the bowl in convectional oven . Ur batter will be ready by the morning and after ur usage put the batter inside the fridge.

MAKING OF IDLIES :-

Greese ur idly plates with drop of ghee in each hole and fill them with batter.

Normally i use prestige Pan for making idlies . So in ur pan/ cooker add 2 glass of water and put ur idly stand.

Close the lid and donot put weighter . Cook it For 10-15 mins and put Flame in sim in last 2 mins and switchoff.

After 5 mins u can take ur soft idlies .

serve them hot with chutney , kara podi And hot hot sambar.

If u are in UK use 'Gits' brand idly ravva . Its good for making soft idlies.

Kichidi Recipe

2010-03-19T05:37:00.000-07:00

Khichdi is a easy to digest healthy Indian food

Ingredients Reqired:-

• 200 gms Soaked rice
• 50 gms Soaked moong Dal
• 50 gms Soaked masur Dal
• 4 Large onions
• 4 Garlic flakes (minced)
• 1 Ginger (minced)
• 2 Potatoes
• 2 tsp Turmeric powder
• 2 tsp Red chili powder
• 2 tsp Garam masala
• Green chillies
• Oil for frying

How To prepare

Peel the potatoes and cut into pieces.
Chop the onions and green chillies

Heat the oil and fry chopped onions till it turns brown
Add minced garlic, ginger and green chillies.

Now mix garam masala, turmeric powder,chilli powder and fry for 3 minutes
add moong dal and masur dal and fry for 2 minutes.

Add potatoes and salt and add rice after 10 minutes

Pour warm water
Cook over medium heat till it gets cooked.

cook for 10 minutes ,Serve hot with curd and pickle

KOTHIMIRI ANNAM/CORIANDER RICE

2008-11-01T13:00:00.000-07:00

Fresh coriander leaves are available in abundance .I am very fond of coriander and consider it as one of the versatile spices/herb and use it liberally.Posting a healthy tasty coriander rice dish which I often make.

INGREDIENTS REQUIRED:

Coriander- big bunch
Basmati rice-2 cups(soaked in water for half n hour and drained)
water -3 cups
cinnamon -1 stick
cloves -4
onions(chopped)-1
potatoes -1/2 cup
carrot -1/4 cup
Green chillies(slitted)-6to8
Ginger&garlic paste-4 to 5tbsp
salt
oil.

HOW TO PREPARE:

Wash the coriander bunches and chop the leaves(do not use stems)
Grind the leaves into a paste with some water.
In a pan add oil,to it add the cloves and cinnamon and saute it.
Later add the ginger,garlic paste and saute it,to this add the onions&chillies and fry them till they are transparent.

To this add the vegetables and saute them till they are slightly cooked.

Then add the coriander paste and allow it to boil it for few minutes.

Then add the rice and mix well,add the water and salt and mix well.
Allow it to cook .

Ur tasty coriander rice is ready,serve it hot with chicken curry/onion raitha.

User Comments & Tips:

It has a rich source of vit c and is very delicious.
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POTLAKAYA PERGU PACHADI

2008-10-31T03:14:00.000-07:00

INGREDIENTS REQUIRED:

Snake guard : 1/4 of big snakeguard.
Green chillies :4
garlic cloves : 2
oil : 1 tbspn
curry leaves : 5
onion :1 small
urad dal,mustard seeds,cumin seeds: altogether 1/2 tspn
red chilly : 1
salt,chillypowder : as per ur taste

HOW TO PREPARE:

First wash the snake guard and cut into small peices as shown.

Heat a pan and pour 1tbspn oil ,after it gets heated add snake guard and green chillies, add salt as per ur taste so that water comes out and fry them until all water evapourated ,fry till it becomes quarter quantity of what we added.take this
the fried mixture to mixy container add two garlic pods to this content. After it
is grinded take this grinded chutney into talimpu.

For Talimpu :

Heat a pan and pour 1tbspn oil ,after it gets heated splutter urad dal,red chilly,mustard,cumin seeds,curryleaves.

Now add the grinded content to this talimpu and finally add chopped onions and
curd to this mixture and switch off the stove.

ur tasty potlakaya pachadi is ready to serve with rice

KEEMA VEPUDU/FRY

2008-10-17T12:36:00.000-07:00

INGREDIENTS:

lamb mince:500g
GInger and garlic paste : 1TSp
salt ,chilli powder:As per ur taste
Curry leaves:2 strings
turmeric:1 tsp
cashew nuts : 5-6
oil:3 tbsp
Green chillies:3
onion:1 (finely chopped)
cinnamon stick:2
cloves:2
dhaniya and jeera powder: 2 tbsp
Fresh corianderleaves for garnishing

Preparation:

Clean the mince lamb and drain water.

Heat a pan and pour 1tbspn oil ,after it gets heated add cloves and
cinnamon stick and, add chillies ,fry for few secs.add curry leaves and
cashews and fry for some time.Add onion and fry until golden brown.

Add keema without water and fry, it takes 20- 30 mins to fry, now add
chilli powder and salt according to taste and ground jeera and dhaniya powder
and let it fry ,for some time until all water is evaporated .

Add fresh finely chopped corriander leaves for garnishing and stop the stove
Serve it hot rice and enjoy.

Tips: To make a proper curry ensure medium heat,
fry onions and chillis well and correct salt to taste
and ofcourse the above procedure..:).
I am sure you'll get the right taste.

VANKAYA PAKODI CURRY

2008-10-15T04:01:00.001-07:00

INGREDIENTS REQUIRED :

brinjals : 10
onion : 1 big
green chillies : 3
cloves : 2
cinnamon stick : 1 inch
cardamoms : 2
ginger garlic paste : 1/2 tspn
salt : 1/2 tspn
chilly powder : 1/2 tspn
turmeric : 1/4 tspn
curry leaves : 10
coriander leaves : 10 strigs
pakodis : 10
coriander powder : 1/2 tspn
oil : 2 tspns
urad dal , cumin seeds , mustard seeds : altogether 1 tspn
cashews : 10

INGREDIENTS REQUIRED FOR PAKODIS :

bengal gram flour / besan flour / senaga pindi : 6tspns full
chilly powder : 1/4 tspn
salt : 1/4 tspn
ginger garlic paste : little
coriander powder : 1/4 tspn
cooking soda/ baking soda : pinch of
Curry leaves : 5
oil : for deep frying

PREPARATION :

First take a bowl and mix all the ingredients under pakodis , mix a teaspoon of hot oil in it and mix sufficient water and make pakodis by deep frying them in oil.

Chop brinjals and onions and green chillies.

Heat a pan add oil , urad dal , cumin seeds , mustard seeds , whole garam masalas, cashews , curry leaves , green chillies .
After wards add onions .

after onions are half fried add chopped brinjals and mix well.
Add salt , chilly powder , turmeric and mix well.

when it is fully cooked add pakodis and coriander leaves. After 5 minutes sprinkle coriander powder and switch off the stove .

Ur delicious vankaya pakodi curry is ready to serve with rice.

BACCHALI KURA PACHADI

2008-10-14T09:04:00.000-07:00

INGREDIENTS REQUIRED:-

Bacchali kura : half a bunch
uraddal: 1tspn
cumin seeds : 1 tspn
bengal gram : 1tspn
green chillies :3
salt : 1/2 tspn
tamarind : 2 leaves
onion : 1 small
garlic clove :2
oil :1 tbspn

PREPARATION :

First take the leaves from the stem ,chop them and clean them.

Soak tamarind in water.

Take a pan add 1 tspn oil, add urad dal, cumin seeds , bengal gram , greenchillies and fry them. Take them into mixy container.

In the same pan add 1 tspn oil and do seasoning with urad dal, dry red chilly , cumin seeds, mustard seeds , asafoetida and curry leaves. take this seasoning into a bowl.

In the same pan add 1 tspn oil and fry bacchali kura leaves along with little salt.

Now grind the contents which u added in mixcy container, after it is grinded add fried bacchali kura leaves , salt , turmeric , tamarind juice , garlic and again grind it for 1 sec.

takeout this grinded chutney into talimpu / seasoned bowl , mix well.

chop onion finely and add to chutney and mix well.

ur tasty bacchali kura pachadi is ready to serve with rice and a dolop of ghee.

MUTTON DUM BIRYANI

2008-09-27T10:19:00.000-07:00

Before you make BIRYANI, follow the below tips.
Dont over cook the rice but just half boil them see that its pure basamati rice and when you spread them on a plate they are not sticky sticky.
Take Indian mutton if you happen to take some mutton which takes longer time to cook then add some papaya for 2 to 4 minutes before the marination so that it becomes tender. do not keep for l onger if not the mutton will become too tender.
The mutton pieces should be big and with bones.
Cook the marinated mutton in its own juices if you think the juice is not enough to cook the mutton then add little water.
The layers of mutton and rice should be done fast keeping all the ingredients ready before hand.
After the layers must cook the biryani in very slow flame for atleast 10 to 15 minutes.
While adding the salt to the marination see that it componsates for both mutton and rice. when you add 1/2 spoon salt to rice keep that too in mind while you add salt for marination.
All the ingredients are a must to get the hyderabadi taste, try not to skip any ingredients.
In case you dont have a tight lid for the vessel, knead some wheat flour (aata) make a dough and put it all round the vessel sealing the lid with the vessel tightly and cook on DUM.
After the biyani is cooked take out of the flame and slowly mix it with a spoon so that the mutton and rice are well mixed before serving.

Hydrabadi Dum Ka Mutton Biryani

Ingredients:
Mutton big pieces with bones (preferably indian mutton) - 1/2 kgBasamati rice(soked in water for 1/2 hour) - 1/2 kgOnions cut into think slices - 150 grmsTez patta (bay leaves) - 4 to 5 leavesLavang (cloves) - 5 to 6 Jhajeera - 1 spoonCinnamom sticks (Dal Chinni) - 3Kali mirchi (Sabuth) - 4 to 5Elachi (Big) - 2Pudina (Mint Leaves)chopped - 1 bunchCashew nuts - 100 (optional)Milk - 2 tb spoonKesar color - 1/4 spoonGhee - 1 1/2 cups
Marination (for 1 to 2 hours)Wash mutton pieces and put in a earthen pot or heavy bottom vessel.
Add to Mutton:
Giner garlic paste - 2 tbsShajeera powder - 1 spoonCinnamom powder - 1 spoonSalt according to tasteRed chilly powder - 1/2 small spoonTurmeric powder - 1 spoonDhania powder - 2 tbs spoonGreen chilly paste - 2 tbs spoonJeera powder - 2 spoonCurds thick - 1 1/2 cupsFresh coriender chopped finely - 1 bunchFresh pudina - 1 bunch
Mix well so that all mutton pieces are well coated and let it marinate for 1 to 2 hours.
Prepration:
Step 1
Heat little ghee in a kadai and fry the the sliced onions till they are dark brown and crisp. and keep aside.
Fry the cashew nuts in ghee for few seconds till they become light brown, do not burn them.
Step 2
Heat ghee in a heavy bottom vessel and add tez patta, lavang, elachi (cardamom big ones), sabuth kali mirchi, cinnamom sticks and saute for few seconds add the marinated mutton pieces and cook in slow flame stiring for every few minutes.
Mean time cook the soked rice with salt (1/2 spoon) till half boil, drain the water and spread it on a plate and sprinkle ghee over the rice.
Step 3
When the mutton is almost (see that it is not over cooked but just cooked)done take out the cooked mutton in a plate.
Rice And Mutton Layers: Put some mutoon mixture in the same bowl in which MUTTON was cooked, add on top of the mutton some half boiled rice evenly and sprinkle one spoon ghee and chopped pudina leaves and fried cashew nuts and sprinkle kesar mixed in milk from top.
Continue the process for all the layers till the Rice and Mutton is over.
Add the fried crisp brown onions from top
Step 4
Immediately after the above prcedure, cook biryani in SLOW FLAME that is on DUM with tightly closed lid for 10 to 15 minutes or till you think the rice is cooked.
Server with curd raitha, fresh green salad and boiled eggs (cut into halves).