Srav's Culinary Concepts

Mango CheeseCake

2013-06-09T21:08:00.000-04:00

Mango CheeseCake is always fantasized me as I didn’t have it anywhere. So I was wondering how it could taste. This is my first trial of a cheesecake and it came out so well. As the season of mango is in and I am all set that I made this dessert.

My love for mango cannot be frazzled enough and tried this scrumptious cake which tasted so heavily. This recipe doesn't require any baking.

Its light silky texture, smooth creamy is fun to make and tastes so delicious which impresses everyone and everyone will surly ask for another lovely bite!!

Ingredients:

CheeseCake Base
Crushed plain biscuits – 250 grams

Melted Butter – 75 grams

Cake

Cream cheese - 500 grams
sugar - 1/2 cup
cream - 300 ml
gelatin - 1tsp
mango pieces - 500 gm

Preparation

To make base mix Crushed plain biscuits and melted butter very well
Once the mixture is done stuff the biscuits mixture in the base of the cake pan and press well on the bottom the cake pan ( bottom of the glass press well)
Wrap it tightly and put it in fridge
Now make Mangoes ready, Take these mangoes into a blender and blend it very well
After blended like thick juicy and smooth
Mix water ( 1 cup) to gelatin powder keep stirring till all the powder mixes well
In a mixing bowl take cream cheese , sugar and mix well
Add mangoes mixture and blend well
Once ready add cream and mix well till smooth
Lastly add gelatin water and mix very well
Take the tin out from fridge add the mixture
Tap well to release the air balloons and
Wrap it again and put in fridge
Wait for 8 hours or overnight

Enjoy Cold yummy cheese cake on sunny days

Strawberry Choco Chips Muffins

2013-06-04T19:47:00.000-04:00

Strawberry picking season has begun!! Last weekend we went for strawberry picking and wanted to do something with all the strawberries, seriously these strawberries were so fresh, juicy and craved to bake something right away after returning from picking. So last Saturday evening after picking baked these Delicious Muffins!!

Strawberry and Choco Chips go so well in muffins. They tasted so yummy where the strawberries made the muffins moist and the chocolate chips gave sweet taste. We loved these Muffins!!

Ingredients:

All Purpose flour – ½ cup

Strawberries Fresh Chopped – 1 cup

Choco Chips – ½ cup

Sugar – ½ cup

Baking powder – 1 ½ tsp

Milk – ½ cup

Egg – 1 no

Olive Oil – ½ cup

Salt – ½ tsp

Preparation

In a mixing bowl take baking powder and salt and mix well.
Add all-purpose flour, sugar and mix well
Now add milk, egg and beat well until very thing mixes well.
Now add Oilve Oil and mix well until light and fluffy.
Now add strawberries and mix well
Lastly add choco chips and mix.
Preheat oven to 400F.

Put the Put paper liners in 12 muffin tins and fill them to ¾ with batter.
Bake for 20-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Transfer muffins and let them cool.

Sending this to Spotlight - Summer Fruits hosted by Indrani

Spring Onion Channa Curry

2013-05-29T22:39:00.002-04:00

Spring Onions also known as Scallions is an edible vegetable which is onion-like having green leaves which is very rich in iron,calcium and vitamin A. This vegetable is mainly used for soups and in Chinese dishes. I learnt this recipe from my mom which tastes very yummy.

Spring onion channa curry is very simple and nice flavorful curry which can be prepared in very less time. This curry goes well with Rotis or Steamed Rice.

Ingredients:

Spring Onions – 3 bunches

Channa Dal – ½ cup

Onion – 1 no

Green Chilli – 1 no

Ginger Garlic paste – ¼ tsp

Mustard seeds – ¼ tsp

Jeera – ¼ tsp

Curry leaves – 5 no

Oil – 4 tsp

Salt As Required

Red Chilli powder As Required

Turmeric powder – ¼ tsp

Garam Masala – ½ tsp

Preparation

Soak Chana dal in water for 1hr and Pressure Cook channa dal for 1 whistle. After channa dal gets boiled, take dal and keep aside
In a cooking pan heat oil and add curry leaves, mustrad seeds and jeera. Once mustard seeds splutter add ginger garlic paste and fry for 1 min.
Now add chopped onions and chopped green chillies and cook for 5 mins or till onions turn soft.
Add chopped spring onions, turmeric powder,salt,red chilli powder, garam masala mix well and cook for 5 mins.
Now add boiled channa dal mix well and fry for 3 mins.
Add 5 tsps of water ( very little water) and cover with lid and cook for 5-10 mins.
Remove the lid and cook the curry for 2 more mins.
Serve with rice or chapati.

Sending this to Dish Name starts with S hosted by Akila, My Legume Love affair hosted by Kalyani started by Susan and now managing by Lisa, Walk through memory lane hosted by Sowmya started by gayatri

Chicken Biryani

2013-05-21T21:13:00.002-04:00

Today I am posting a different version of chicken biryani which I learnt from my friend Tulasi. This version is quite unique and tastes divine.

This recipe is simple then other chicken biryanis where we separately prepare basmati rice and chicken and lastly mix them.

Ingredients:

Chicken – 3 lbs

Onions – 2 no medium

Tomatoes – 2 no small

Basmati Rice – 3 glasses

Butter – 2 tsp

Oil – 4 tsp

Ginger Garlic paste – 4 tsp

Garam Masala – 4 tsp

Javitri powder – 4 tsp

Fennel seeds powder – 2 tsp

Salt As Required

Red Chilli Powder As required

Chicken Masala – 2 tsp

Daniya powder/Coriander -2 tsp

Preparation

In a pan take ¼ tsp oil and fry onions, make paste and keep aside.
In the same pan add ¼ tsp oil fry tomatoes, make paste and keep aside.
To prepare biryani Rice Soak 3 glasses of rice in water for 20 minutes.
Take pan and add butter and oil

Now add 4 tsps of Onion paste and 3 tsps of Tomato paste and fry for 4 mins
After 4 mins add ginger garlic paste and fry for 2 mins.
Put 2 tsps of garam masala, 2tsps of javitri powder and 2 tsps of feenel seeds powder and cook for a minute.
Now add salt and red chilli powder and fry for 2 more minutes.
Drain water from basmati rice and mix rice well with above masala.
Take the rice into rice cooker add water (for 1 glass of basmati rice add ½ glass of water).
Add ½ tsp butter to it and cook rice till done.
Meanwhile prepare cleaned chicken by taking it in pressure cooker and cook for one whistle.
In a pan add oil and now add 5 tsps of onion paste and 4 tsps of tomato paste and cook for 4-5 minutes.
Now add 2 tsps of ginger garlic paste and add boiled chicken and cook for some time.

Now add 2 tsps of each -Garam masala, Chicken masala, Daniya powder, Javitri powder, Fennel seeds powder, salt and chilli powder and fry for some time.
Lastly mix rice and chicken fry well.
Yummy Biryani is ready!!

Pound Cake

2013-05-12T22:21:00.000-04:00

Happy Mother’s Day !!

Moms are the sweetest gift from god to us.They are so lovable and fill our hearts with love and laughter. Mummy you are the best. Love you !!

For this Mother’s day I made Pound Cake which is one of my Mom’s favorite dish.

Pound Cake is a soft buttery cake with a lovely golden brown crust. This is the most basic cake which is prepared by flour,butter,eggs and sugar.

Ingredients:

Cake Flour – 1 ½ cups

Eggs – 3 no

Vanilla Extract – 1 ½ tsp

Baking powder – 1 tsp

Salt – ¼ tsp

Milk – 3 tbsp

Sugar – ¾ cup

Unsalted butter – ½ cup + 1/3 cup

Preparation

In a medium bowl take eggs, milk and vanilla extract and whisk well.
Now add dry ingredients like Cake Flour, baking powder, salt,sugar and mix well till all the ingredients are combined well.
Now add butter and mix well.
Preheat oven to 350 degrees.
Butter or spray with a non stick vegetable spray, in round pan.
Now pour the mixture in it and smooth the top with spatula.
Bake for about 60-65 mins
Remove the cake from the oven and place on a wire rack to cool.
Pound Cake is Ready !!

Punugulu | Urad Dal Bondas with Dosa Batter

2013-05-09T23:04:00.000-04:00

Punugulu are very popular Andhra Snack which can be enjoyed in the cold evenings with a cup of tea. This snack is very simple and will be ready in no time if dosa batter is available in home.

These are so tasty, crispy and yet soft inside, we will just love the taste. It goes well with coconut chutney/peanut chutney/toordal chutney or sambar.

Ingredients:

Dosa Batter – 2 cups

Rice flour – 1/4 cup

Sooji – 2 tsps

Onions – 1 no small finely chopped

Green chillies – 1 or 2 no

Cumin seeds – ½ tsp

Curry leaves – 10 no

Coriander leaves – 2 tbsps

Salt as Required

Oil for deep frying

Preparation

Mix all the above ingredients well.
Keep aside for 15mins.
Heat oil in a deep frying pan.
Once the oil gets heated, reduce the flame to medium.
Take small portion of batter and drop small balls into the hot oil.
Place 8-10 punugulu in one go. And cook them on medium flame by turning them in between.
Cook them till golden brown/till it turns its color.
Remove them onto a absorbent paper. Serve with chutney.

Andhra Fish Curry | Fish Iguru | Chepala Iguru

2013-05-05T22:17:00.000-04:00

This Fish Curry tastes so delicious. This is my mom’s recipe and I used to have this curry a lot of times when I was kid.

This curry is a different variety which is rich, mildly spiced gravy with handpicked spices added in prefect proportions to recreate truly authentic Fish Curry. When Fresh or live fish is not available we can use Fillets. I usually use fillets for making this curry as we need to drive many miles to get fresh fish.

Fish Iguru tastes totally different from Fish Curry.

Ingredients:

Fish Fillets – 3 no cut into medium pieces

Onion – 2 no big

Green Chillies – 4-5 no finely chopped

Curry leaves – 10 no

Ginger Garlic paste – 1 tsp

Turmeric Powder – 1 tsp

Red chilli Powder – 2 tsp or as required

Salt as Required

Corinder leaves

Oil – 5 to 6 tsps

Spices to make paste

Garlic – 2 pods

Ginger – ½ inch

Jeera – 1 tsp

Corinder seeds – 1 tsp

Khus Khus/ gasagasalu – 1 tsp

Dry shredded Coconut – ½ tsp

Cloves – 2 no

Cinnamon – 1 inch

Preparation

Grind all the above masalas ( In Spices section) to make a fine paste.
Take oil in a wide pan, after oil gets heated add chopped onions.
After 1 or 2 mins add chopped green chillies, curry leaves.
Cook onions till they turn soft, stir in between.
Add fish fillets to it.
Now add masala paste along with turmeric powder, salt, red chilli powder and cook well.
Add water (1/2 cup) and cook the curry for few more minutes covering the lid.
Cook the curry removing the lid and cook till oil floats and comes near as a gravy
Finally garnish the curry with corinder leaves and serve with hot rice.

Masala Vada

2013-04-28T19:38:00.000-04:00

It’s been a while I posted a recipe in my blog as I was busy with couple of things. Today I am here with Masala Vada !!!

Masala Vada is a delicious crispy south indian snack which is my all time favourite. This is made using Chana dal,moong dal, onion, green chillies, garlic, ginger, cloves.

Ingredients:

Chana Dal – 1 cup

Moong Dal – ½ cup

Onion – 1 no chopped

Green chillies – 4 no

Garlic – 1no

Ginger – 1 inch

Cloves – 2 no

Rice flour – 2 tsp

Salt As Required

Curry leaves – 7-10 no

Jeera – 1 tsp

Corinder leaves and mint leaves – 2 tbsps

Oil for frying

Preparation

Soak Chana dal and Moong dal for 4 hours
First grind jeera,cloves,ginger,garlic, green chillies coarsely.

Later drain water from channa dal, moong dal and grind coarsely by leaving one or two dals can be whole.
Now mix chopped onions,corinder,mint, salt, rice flour, curry leaves to above grinded coarsely mixture.
Heat oil in a kadai
Now take the above mixture of equal size balls and make uniform vadas.
Deep fry vadas on medium flame in oil until golden color, flipping once in between.
Drain in paper towel
Serve with coconut chutney

Srav’s Culinary Concepts turns ‘2’!!! With Lamingtons

2013-01-02T23:10:00.002-05:00

Happy Second Anniversary to My blog!!!!!

Two years already? I am still amazed when I think about it. I can’t believe it's been 2 years since I started this blog. Blogging helped me to know different cuisines, cultures and ingredients. It helped me to attempt various recipes that I haven't heard or tasted before.

A big Hug to my lovely hubby who helps me in my cooking and tasting all my dishes!!!

Huge thanks to each and every one of you for giving me all the support and encouragement that has kept me going these wonderful two years.

For this second anniversary I prepared lamingtons which is a traditional Australian dessert that appeals to most. These are little sponge cake dipped in chocolate icing and then rolled in grated coconut which has heavenly taste!!! YUMMY!!

Recipe Source : joyofbaking

Ingredients:

For Cake

All purpose flour – 2 cups

Baking powder – 2 tsps

Unsalted butter – ½ cup

Granulated white sugar – ¾ cup

Salt – ¼ tsp

Eggs – 2 no

Vanilla extract – 1 tsp

Milk – ½ cup

For Chocolate Frosting

Confectioners or icing sugar – 2 cups

Cocoa powder – ¼ cup

Unsalted butter – ½ tbsp

Milk – ¼ cup

Coating

Unsweetened desiccated coconut, finely ground – 1 ½ cups

Preparation

In a large bowl whisk together all purpose flour, baking powder and salt.
In a bowl with hand mixer or electric mixer beat the butter until soft.
Add sugar, eggs beating well together.
Add vanilla extract and beat will till combined well.
Now add the above flour mixture and milk and mix well.
Meanwhile preheat oven to 350 F.
Prepare 8 inch square baking pan lightly greased with butter or line them with parchment paper
Pour the batter into the pan and bake for 30 to 35 minutes or until a long toothpick comes out clean.
Remove Cake from the pan and let them cool.
Once the cake is completely cooled cut into 16 2-inch squares.
Wrap the cake in plastic wrap and refrigerate for several hours or overnight.

Frosting

Place the confectioners' sugar, cocoa powder, butter and milk in a heatproof bowl over a saucepan of simmering water.
Stir the mixture until it becomes smooth and of pouring consistency.

To assemble Lamingtons

Have ready the coconut on a large plate and chocolate frosting in a bowl.
Now take each cake piece by holding the edges of cake with fork and dip the cake into chocolate frosting, by covering all sides.
Transfer the chocolate covered cake to the plate of coconut and roll the cake in the coconut covering all the sides.
Gently transfer the lamington to a clean wire rack to set. Repeat with the rest of the cake squares.
Once the Lamingtons have set, store in an airtight container for several days.

Note: If the icing becomes too thick to pour, add a little more milk to frosting if necessary to get pouring consistency.

Semiya Upma | Vermicelli Upma

2012-11-19T22:25:00.006-05:00

Semiya Upma is a well-liked South India breakfast and a nice variation from rava/sooji upma. My husband loves this upma a lot and I make this dish quiet frequently.

This upma is very easy to make and can be prepared in very less time. It does not need much work.

Ingredients:

Semiya/Vermicelli – 2 cups

Onion – 1 no

Green Chillies – 3-4 no

Ginger – 1 inch finely chopped

Curry leaves – 5 to 6 no

Oil – 3 tsp

Ghee – ½ tsp

Mustard seeds – ¾ tsp

Jeera – ¾ tsp

Urad dal – ¾ tsp

Chana dal – ¾ tsp

Cashews – 5 to 6 no

Salt As Required

Preparation

In a pan roast semiya in a ½ tsp of ghee for 5 mins or till golden brown.
Now boil 4 cups of water in a cooking vessel, add vermicelli along with salt and 1 tsp of oil.
Once Semiya is cooked turn off heat and pour the vermicelli into a strainer to drain water completely and pour cold water over it and keep semiya aside.
In a cooking vessel take 2 tsp of oil and add chana dal, mustard seeds, jeera, urad dal, cashwes and when mustard seeds splutter add curry leaves.
Now add chopped onions, green chillies, ginger and fry for 2 minutes.
Add salt to it.
Add cooked semiya to the above mixture and mix it lightly and see it combines well.
Serve hot.

Gongura Pulihora | Red Sorrel Leaves Rice

2012-11-15T21:02:00.003-05:00

I love anything with gongura and gongura pulihora is one of my much loved Items. This Pulihora is a nice variation to regular tamarind or lemon rice.

Gongura Pulihora is a simple and popular dish of Andhra which can be prepared by Red Sorrel Leaves which gives tart savor which joins well with mustard and red chillies.

Here is the recipe of this Yummy Gongura Pulihora!!!!!

Ingredients:

Rice – 2 cups
Gongura/ Sorrel leaves – 2 cups
Dry Red chillies – 5 no

Turmeric Powder – ½ tsp

Curry Leaves – 10 no

Mustard seeds – 1 tsp

Methi seeds – ½ tsp

Tempering\Tadka

Peanuts - 3-4 tsps
Chana dal/senaga pappu - 1 tsp
Mustard seeds - 1 tsp
Jeera - 1/2 tsp
Urad dal/minappa pappu - 1/2 tsp
Red Chilli - 3 nos
Green Chilli - 3 nos
Turmeric - 1/2 tsp
Curry leaves - 8 nos
Hing - 1/4 tsp
Oil - 1tsp

Preparation

Wash and cook rice with 4 cups of water that each grain of rice is cooked and separate. Keep it aside and cool it.
Wash Gongura leaves and dry them
Take a pan and add 1 tsp of oil and fry 5 red chillies, fenugreek seeds, 1 tsp mustard seeds and fry till they turn their color. Remove from heat and keep aside.
In a same pan add 1 tsp of oil and fry the gongura leaves.
After above fried items get cooled grind them along with gongura leaves to a smooth paste. Keep it aside.
Now to prepare tadka heat oil in a vessel add peanuts, chana dal and fry it till it turns red.
Add mustard seeds, jeera, urad dal.
After they sizzle add green chilli, red chilli, curry leaves and stir fry for 30 secs.
Add hing ,turmeric powder,salt and mix well.

Now add above grinded paste and fry for another 2-3 mins.Turn off heat
Now combine this to rice and combine well.
Yummy Gongura Pulihora is ready !!!!

Sago Payasam – Diwali Special

2012-11-13T23:53:00.003-05:00

With gleam of Diyas

And the Echo of the Chants
May Happiness and Contentment Fill Your life

Wishing all my readers, friends, bloggers a very happy and prosperous Diwali!!

To celebrate this diwali occasion prepared this sweet – Sago Payasam.

This is one of the simple and easy sweet which can be prepared very easily and takes very less time. When we were kids my mom used to prepare this Sweet quiet regularly and I used to love it a lot.

Sago Payasam is prepared using Saggubiyyam (Sago), milk and jaggery.

Ingredients:

Sago – ½ cup

Milk – 2 cups

Grated Jaggery – ¾ - 1 cup

Cardamom powder – 1 tsp

Cashews - 8 no
Raisins - 8 no
Coconut pieces ( small) - 3 tsps
Ghee - 3 tsps

Preparation

Soak sago in water for atleast 3-4 hours.
Boil milk and add the soaked sago. Cook till the sago are transparent and soft. Keep on stirring in between.
It will turn thick in consistency.
Switch off the stove.
Meanwhile fry cashews, raisins, coconut pieces with 1 tsp of ghee and keep aside.
Now take a vessel add 1/4 cup of water with jaggery and boil till the jaggery melts.
Filter the above jaggery water and again boil it for another 5 minutes.
Add the jaggery water, elachi powder and mix well till it gets dissolved.
Lastly add fried cashews, raisins and coconut pieces
Serve hot or cold.

Sending this to Lets Celebrate - Indian Sweets hosted by Nupur, WTML by Gayatri hosted by Preeti, Diwali Food Feast hosted by Anu, Festive Feast hosted by Sumee, Diwali Bash hosted by Vardhini, Kid's Delight - Healthy Makeover hosted by Rasi started by srivalli, Celebrate navratri/diwali hosted by nayna started by jagruti, Diwali Basket hosted by Cook-Eat-Burrrp

Dry Nuts Ladoo – Diwali Special

2012-11-04T22:41:00.000-05:00

Days before the Diwali festival my mom used to start preparing traditional delicious sweets and savories and we as kids used to enjoy them. Diwali is a festival which has a custom of exchanging sweets and savories that are especially made at home.

This weekend I made Dry Nuts Ladoo which is very easy to make as well as tastes delicious. These ladoo’s are not only delicious but also highly nutritious. When I was kid my mom used to prepare them quiet regularly.

To prepare these ladoo’s I used dry Nuts like cashews, almonds, walnuts, peanuts and used jaggery instead of sugar as jaggery is rich in iron.

Ingredients:

Almonds – ½ cup

Cashews – ½ cup

Walnuts – ½ cup

Peanuts – 1 cup

Jaggery – ½ cup – ¾ cup based on the sweetness

Ghee

Preparation

In a pan take peanuts and fry them for 3-4 mins, cool them and remove they skin and keep aside.

Dry roast almonds in a pan with ¼ tsp of ghee and let them cool
Dry roast cashews in a pan with ¼ tsp of ghee and let them cool
Dry roast walnuts in a pan with ¼ tsp of ghee and let them cool
Once all the nuts are cooled
Take grated jaggery, almonds, cashews, walnuts and grind them into smooth mixture.
This smooth mixture becomes little oily which help to make ladoo shape.
If you think ladoo is not forming proper round shape add little ghee and press hard to form a ladoo.
Store them in air tight container. Enjoy!!!

Sending this to Lets Celebrate - Indian Sweets hosted by Nupur, WTML by Gayatri hosted by Preeti, Diwali Food Feast hosted by Anu, Festive Feast hosted by Sumee, Diwali Bash hosted by Vardhini, What with my Cuppa hosted by Nupur, Let's party Fest Celebration - Diwali hosted by Preeti originally started by Surabhi, Kid's Delight - Healthy Makeover hosted by Rasi started by srivalli, Celebrate navratri/diwali hosted by nayna started by jagruti, Give me some snacks hosted by Pari , Diwali Basket hosted by Cook-Eat-Burrrp

Spooky Witch Finger Cookies – Halloween Threat

2012-11-01T19:51:00.002-04:00

Hey everyone!! Boooo!!!! Happy Halloween!!!!!!!

For this Halloween I made these Spooky Witch Finger Cookies. Well this is one of those spooky desserts that I have always seen, but never actually made until for this Halloween.

A little creepy and scary, but really fun to make, these finger cookies are actually very delicious and great spooky decoration and sure a smash hit for Halloween party!!! The ingredients in the cookies are basic ingredients like almonds, flour, sugar and vanilla extract. Almonds act as fingernails for these spooky finger-shaped cookies that kids and grown-ups like and will enjoy!! As the finger cookies expand so make them as thin.

These cookies are fun and easy to make!!

Recipe source: cooksjoy.com

Ingredients:

All-purpose flour – 1 ½

Unsalted butter – ½ cup

Sugar – ½ cup

Egg White – 1 egg

Vanilla extract – ½ tsp

Baking Powder – ¾ tsp

Almonds – 20-25 skin removed

Preparation

Soak almonds in water for 30 minutes and peel the skin off and keep aside.
Take butter (slightly warm in microwave for 15 seconds), sugar in a vessel and beat well.
Now add egg white, vanilla extract, salt and baking powder and beat well until mixed.

Now add all-purpose flour (minus 2 tsps) in batches and beat well until mixed.
Get all together and form a ball and cover the dough and refrigerate for 30 minutes.
After ½ hour take small portion of dough make small ball and roll it into a small log.
If required dust the surface with very less flour.
Just roll between your palms.
Press with a fork on bottom and in the middle which forms marks.
Now insert an almond on top for the nail.
Repeat the same process for the entire dough.
Preheat oven to 325F.

Place fingers on the baking pan by lining a parchment paper and bake for 18-22mins.
It’s they scary and cute :)

Sending this to Halloween Fiesta hosted by Vardhini, B-O-O-O-O-O Halloween event hosted by Anu, Festive Feast hosted by Sumee, What with my Cuppa hosted by Nupur, Bake Fest # 13 hosted by Anu started by vardhini

Paneer Butter Masala – Restaurant Style

2012-10-11T22:11:00.000-04:00

My husband loves Paneer Butter Masala a lot and last weekend I prepared this special curry. Paneer Butter Masala is a well known North Indian dish which has bright and dazzling texture with glossy and creamy flavored.

Paneer Butter Masala is prepared by paneer which is cooked in rich gravy with tomatoes, heavy cream and milk. This vegetarian curry goes well with rotis, naan’s and pulaos.

Ingredients:

Paneer – 2 cups of small cubes

Heavy Cream – 1 cup

Milk – ½ cup

Onion – 1 no

Ginger Garlic Paste – 1 tbsp

Coriander powder – 1 tbsp

Tomato Puree – 1 tbsp

Tomato ketup – 1 tbsp

Garam masala – 1 tsp

Kasuri methi – 2 pinches

Paprika as required

Salt as Required

Oil – 5 tsp

Preparation

In a pan heat 3 tsp of oil and fry paneer till golden brown color, remove from heat.
Take the fried paneer pieces in a bowl and keep aside.
In the same pan add 2 tsp of oil and fry onions until golden brown.
Add ginger garlic paste and fry for a minute.
Now add garam masala, coriander powder, Paprika, salt and cook for 1 minute.
Add tomato puree, tomato ketup, kasuri methi, milk and mix well and cook by covering with lid on low flame for 5-6 mins.
Now add fried paneer and heavy cream mix well and cook for 5 mins.

Garnish with coriander leaves.
Serve with Biryani, Pulao, Rotis, Naans.

Coconut Rice

2012-10-01T23:21:00.002-04:00

If you like the flavor of coconut, this rice will be a sure hit in your house. Very easy and quick recipe which can be made in no time and a great option for lunchboxes too.

This Coconut Rice has a natural nutty flavor that is delicious with coconut, chana dal, groundnuts, cashewnuts….

Ingredients:

Cooked Rice – 1 cup

Fresh Grated Coconut – ¾ cup - ½ cup

Curry leaves – 6 leaves

Salt As Required

Oil – ½ tsp

Seasoning

GroundNuts – 1 tsp

Chana dal – 1 tsp

Cashew Nuts – 1 tsp

Urad dal – 1 tsp

Mustard seeds – ½ tsp

Cumin seeds – ½ tsp

Hing - 2 pinches

Red Chillies – 2 no

Green chillies – 3 no slit length wise

Curry leaves – 3 no

Oil/ghee – ½ tsp

Preparation

In a small pan take ½ tsp of oil and fry curry leaves.
Take the cooked rice in a wide blow spread evenly with salt and above fried curry leaves. Keep aside
In the same pan take oil/ghee add groundnuts, channa dal, cashewnuts and allow them to turn medium golden.
Now add mustard seeds, jeera and when they splutter add urad dal.
Add red chillies, curry leaves, green chillies, hing and fry for few seconds.
Add grated coconut and combine well.

Saute for 3-4 minutes on low flame.
Turn of the heat and add the seasoning to the rice and mix well.
Serve hot with any of your pachadi/pickle/curry along with papad.

Tomato Pasta

2012-09-27T19:56:00.000-04:00

Pasta is one of the easiest meals and among all the pasta recipes tomato pasta is one of the easiest dish which I make quiet regularly in my home.

Added fresh spring onions and cherry tomatoes. This recipe is a great summer meal.

Ingredients:

Pasta – 2 cups

Shallots – 3 no

Tomato Puree – ½ cup

Basil Powder – 1 tsp

Paprika – ½ tsp

Pepper – ½ tsp

Salt As Required

Olive Oil – ½ tsp

To Garnish

Fresh Spring Onions chopped

Fresh Cherry Tomatoes

Preparation

Cook Pasta in boiling water with some salt in it.
After pasta gets soft remove from heat and strain the water completely.
Now in cooking vessel heat olive oil in a vessel add chopped shallots and for 2 mins.
Add tomato puree and cook for 5mins

Now add basil powder, paprika, pepper, salt and mix well
Now add cooked pasta and mix well.
Garnish with fresh chopped spring onions and sliced cherry tomatoes.

Channa Dal with Sorrel leaves | Gongura Senagappu Curry

2012-09-25T20:43:00.000-04:00

I am back after a very long break nearly 4 months break from blogging Woah…. that’s a long break and the reason for it is my office work which was so hectic with one of my most critical task and could not get time to post any recipes. Finally I could wrap up my dreadful task and got some time for blogging….

Ooooo…….Finally :)

Gongura Chana Dal Curry is one of my desired curries which my mom used to prepare when we were kids. It is a simple curry with fewer ingredients, but relies on slow cooking for a yummy and delicious flavor.

The key process for this curry is not to overcook Chana dal and it should retain its shape. I bet everyone love its tangy flavor of gongura with onions and chana dal.

Ingredients:

Gongura Leaves– 5 cups Riped and Washed

Chana dal – ¾ cup

Chopped Onion – 1 no medium

Green Chillies – 3 no slit length wise

Salt As Required

Red Chilli Powder as Required

Turmeric Powder – ¼ tsp

Tampering

Curry leaves – 4 to 5 no

Mustard seeds – 1/3 tsp

Jeera - ¼ tsp

Hing – a Pinch

Red chillies - 3 no

Oil – 1 tsp

Urad dal – ¼ tsp

Preparation

Soak Chana dal in water for 1hr.
Take Sorrel leaves and boil them in very less water.
After leaves turn soft, mash them to smooth paste and keep them aside.
Take a vessel, add water and add soaked and washed chana dal , boil dal for 10 mins.
Now add chopped onions, green chillies to the boiling dal and cook for 5 mins.
Add sorrel leaves boiled paste, chilli powder, turmeric powder, salt and boil for another 15-20 mins on medium flame till the mixture gets dal like consistency.

Now in a separate sauce pan add oil, when oil gets heated add curry leaves, cumin seeds, mustard seeds, urad dal and sauté them until they splutter.
Finally add hing and red chilli.
Now add this tampering to the above cooked gongura and chana dal mixture.
Yummy curry is ready and can be served with Hot rice and roti’s.

Mango Rice/ Maamidikaya Pulihora

2012-06-03T19:56:00.000-04:00

Mango rice is a traditional rice dish of Andhra that is nourished during Ugadi/ Telugu New Year. This is also a usual summer dish when we find plenty of mangoes during summer season.

This Rice is prepared using ripe mangoes and rice which has unique tangy taste and with aromatic tempering of peanuts, green chillies, red chillies, curry leaves. I love this Rice

I learnt this recipe from my friend Tulasi. Simple and very easy to make which is usually prepared during festival season.

Ingredients:

White Rice cooked – 1 ½ cups

Tangy Raw Green mango grated (remove skin) – ¾ cup

Salt as Required

Tempering\Tadka

Peanuts - 3-4 tsps
Chana dal/senaga pappu - 1 tsp
Mustard seeds - 1 tsp

Cashews broken – 2 tsps
Jeera - 1/2 tsp
Urad dal/minappa pappu - 1/2 tsp
Red Chilli - 3 nos
Green Chilli - 3 nos
Turmeric - 1/2 tsp
Curry leaves - 8 nos
Hing - 1/4 tsp
Oil - 1tsp

Preparation

Cook Rice with 3 cups of water and keep aside.
To prepare tadka heat oil in a vessel add peanuts, broken cashews, chana dal and fry it till it turns red.
Add mustard seeds, jeera, urad dal.

After they sizzle add green chilli, red chilli, curry leaves and stir fry for 30 secs.
Add hing ,turmeric powder,salt, grated mango and mix well.Turn off heat
Now combine this tadka to rice and combine well.
Taste it if you feel less tangy add lemon juice accordingly.
Yummy Mango pulihora is ready !!!!

Announcing Cooking Concepts # 11 – Splash into Summer

2012-06-02T22:48:00.000-04:00

What is one to say about June, the time of perfect young summer, the fulfillment of the promise of the earlier months, and with as yet no sign to remind one that its fresh young beauty will ever fade….

Whoa Summer has arrived…I adore it !!! As a kid I used to love summer. There was no school. Instead, there were vacations, trips, playing, toys and books. Summer brought tasty fruits watermelon, mango (my favorite fruits) , along with chilled delights like icecreams, juices…

Coming to this month’s concept is “Splash into Summer”. No Summer is complete without chilled delights or without mangoes, barbecues, icecreams, soberts….

So why waiting friends it’s time for summer delights/recipes. Link as many entries as possible.

Here are some guidelines

Make recipes which fit this month’s concept
Please link back to this page.
Both Veg and Non Veg recipes are allowed, but No pork and beef.
Use of logo is mandatory which helps to spread the word.
Non bloggers or friends who have problem with linky tool can send me the recipes along with the picture to sravscc@gmail.com.

Buffalo Wild Wings in Red Hot Sauce– Restaurant Style

2012-05-20T20:39:00.000-04:00

When I and my hubby first had Wings at the restaurant Buffalo Wild Wings we fell in love with them and later we visited quiet regularly to that place and used to enjoy these yummy buffalo wild wings.

One day I got a thought to try wings myself in my home and was doing internet searching and to my surprise got a recipe for these wings which was so simple then immediately I bought wings, hot sauce and prepared them very easily.

This chicken wings recipe is sure to please those love “Buffalo Wild Wings”. I baked the wings instead of frying them to make it healthier. Some say that by baking the wings chicken won’t be crisp, but I felt it was crisp. We can also grill the wings; this is also one more alternative need to try sometime. These Wings goes with Blue Cheese along with carrots and celery but optional.

Great lip-smacking and wonderful appetizer for chicken lovers and for parties.

Ingredients:

Chicken Wings – 12 wings

All purpose flour – ¼ cup

Pepper powder – ½ tsp

Salt As Required

Frank’s Red Hot Sauce – ½ cup

Butter – ¼ tsp

Oil – ¼ tsp

Chilli Garlic Sauce – ½ tsp

Paparika – ¼ tsp

Vinegar – 1 tbsp

Preparation

In a mixing bowl take cleaned buffalo wings, add pepper powder, salt and oil and mix well.
To this add 1 tsp of Frank’s Red Hot Sauce and mix well.
Meanwhile line a baking sheet with aluminum foil and lightly grease with cooking spray.
Preheat oven to 400 degrees.

Now take plastic bag and add all purpose flour, above spicy mixed chicken wings, and hold the bag tightly on the top and toss until well coated with the flour mixture.
Place the chicken wings onto the prepared baking sheet.
Bake them in the preheated oven till 20-25minutes.
After it is baked for 25 minutes remove cool for 2-3minutes and turn the wings to the unbaked side.
Again bake for another 20-25 minutes.
Meanwhile prepare the sauce, take a pan add butter on medium heat.
Once butter gets melted add Frank’s Red Hot Sauce and whisk together.
Later add vinegar, paprika, Chilli garlic sauce and whisk well.
When bubbles come up from sauce turn off from heat.

When Chicken wings are done with baking, take a wide bowl, place baked wings add prepared sauce to it ( keep 2 tsp of sauce aside) and turn the wings upside down by placing a lid/round plate which fits perfect to the bowl and mix well.
Now place the wings back on the baking sheet and place in the oven( no need to bake just we need to place in the oven).By doing this the sauce nicely bond with wings.
Now add 2 tsp of sauce which was set aside earlier add wings and mix well when ever you want to have them( by mixing this way it gives fresh flavor of sauce).
Serve these Mouthwatering Wings by dipping in Blue Cheese along with carrots & celery!!!!

Sending this to Chicken Feast hosted by Usha

Dondakaya Pachadi/Tindora Chutney

2012-05-13T19:46:00.000-04:00

Happy Mother’s Day !!!!

Today I wanted to make some dish which I learnt from my sweet mom. Then I decided to do make some chutney as my mom is an expert in making unique kinds of pachadi’s from different veggies.

So I tried making this tindora chutney which my mom used to make quite regularly when we were kids. It is quite simple and I love its delicious taste with hot steamed rice along with some vadiyalu.

Ingredients:

Fresh Tindora/Dondakaya – 15 to 20 no

Green chillies – 4 -5 no

Jeera – 1 tsp

Garlic – 1 no

Salt As Required

Tamarind – 1 small lemon size

Tumeric powder – ¼ tsp

For Tampering

Jeera – ¼ tsp

Avalu/Mustard seeds – ¼ tsp

Urad dal – ¼ tsp

Curry leaves – 4-5 no

Oil – 1 tsp

Red Chillies

Preparation

Cut tindora into small pieces.
In a pan add 1 tsp of oil and sauté the dondakaya pieces.
In the same pan add another 1 tsp of oil and sauté jeera, green chillies, garlic on medium flame. Remove and keep aside.
Grind the roasted mixture along with roasted tindora pieces, turmeric powder, tamarind and salt to a coarse paste.
Heat oil in a pan for tampering; add the mustard seeds, jeera, urad dal after they splutter add curry leaves and red chillies and fry till the dal turns red.
Add this tampering to the chutney paste.
Serve with hot rice/idli’s/dosa.

Sending this ABC :Gourds hosted by Ramya, Cooking with love dad hosted by Nayna started by Sara and to my own event CC-Mom's Recipe

Baingan Ka Barta

2012-05-09T22:08:00.000-04:00

This is a much awaited recipe that I have been thinking for a very long time and lastly got the time and mood to prepare this.

Baingan Ka Barta is a Punjabi side dish for rotis/naans and rice which is prepared by smoky roasted or char-grilled eggplants deskinned and cooked in onion, tomato, and mix of spices. And this is one of the divines of brinjal recipes for sure we all will be fond of this dish. This is one of the tasty and simple curry which can be made easily during special occasions/parties.

Ingredients:

Eggplants medium – 6 no or 1 Big Eggplant

Onion – 1 no Big

Green chillies chopped – 3 no

Tomato – 1 no Big

Garlic pods mashed – 4 no

Garam Masala Powder – 1tsp

Turmeric powder – ½ tsp

Red Chilli Powder – 1 tsp

Jeera – ¼ tsp

Lemon juice -1 tsp

Coriander leaves for garnishing

Oil – 2 tsps

Preparation

Preheat oven to 500 degress.
Grease the baking pan and birnjals with little oil and bake for 20-25 minutes.

Once done, Cool it and peel off the eggplant skin.
Mash the flesh and keep aside.
Heat oil in a cooking vessel. Add garlic pods.
After garlic turns light brown add jeera after they splutter add chopped onions, green chillies and fry them on medium heat until onion turns soft.
Add red chilli powder, turmeric powder, garam masala and salt and mix well.
Add tomatoes and cook until tender.
Add mashed baigan/eggplant and mix well.
Cook for around 10 minutes on medium heat.
Lastly add lemon juice and mix well.
Garnish with coriander leaves and serve with rotis or steamed rice.

Sending this Healthy Diet -Vegetarian Side Dishes hosted by Vardhini for Priya, Dish it Out hosted by Pavani started by Vardhini, Bake Fest hosted by Priya started by Vardhini

Choco Chip Sour Cream Muffins

2012-05-07T22:56:00.001-04:00

I love to bake on Sunday evenings with wonderful treats like muffins, breads, cakes, cupcakes…

This weekend I was in fridge-cleaning mood (as I overbought lots of grocery and need to make some room to accommodate and I was in this process). In the back of my fridge I found a container of sour cream which was nearly ready to expire. Then a speedy internet search guided me to these Choco Chip Sour Cream Muffins.

If you are looking for a special breakfast treat to enjoy your morning, make these Choco Chip Sour Cream Muffins. They are perfect with a cup of coffee/milk or a chilled glass of orange juice. These muffins are super moist, light and so soft. They tasted really like heaven.

Recipe Source: TasteofHome

Ingredients:

All Purpose flour – 1 ½ cups

Sour Cream – 1 cup

Baking powder – ¾ tsp

Baking Soda – ¾ tsp

Vanilla Extract – 1 tsp

Salt – ¼ tsp

Egg – 1 no

Unsalted butter ( melted) – 5 tbsps

Granulated Sugar – ¾ cup

Semi Sweet Chocolate Chips – 1 cup

Preparation

In a small bowl take baking powder, baking soda and salt and mix well.
Add melted unsalted butter, sugar and beat for few minutes until light and fluffy.
Add the egg and mix well.
Now add sour cream, vanilla extract and mix well.
Add flour to the batter and mix well until fluffy.
Fold choco chips to the mixture.

Preheat oven to 350 degrees.
Put paper liners in 6 muffin tins and fill them to ¾ with .
Bake for 16-18 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Transfer muffins and let them cool.

Sending this to Showcase -Desserts hosted by Divya, Bake Fest hosted by Priya started by Vardhini,KC-Baked Goods hosted by Geetha for Kalyani, Breakfast Ideas hosted by Chandrani, Only Chocolate hosted by Pari, Lets bake Cupackes and muffins by Nayna

Cooking Concepts – Spring Seasonal Food Roundup

2012-05-06T10:19:00.000-04:00

Many Thanks to all bloggers, friends for sharing your scrumptious lovely recipes that you girls/guys desire to cook/cooked for this spring season. Really appreciate each one of you for joining in the events.

Spring Seasonal Food received a total of 78 entries which differs in sweets, chutney, curries, pulao, desserts, baking goodies, cool drinks….

Presenting the round up for Spring Seasonal Food