Sudha's Kitchen

Apple Milkshake

2009-12-30T02:04:00.006-05:00

Hi Readers.... I am writing one more recipe after a long time....I want to share milkshake with apple and nuts with you. We all know that apple keeps doctor away. I really don't like eating apple as it is so I tried this shake one day and it worked out well. It was tasty and delicious too..Hope people like me will enjoy drinking this shake.

For this preparation we need 2 apples, 1 Cup Milk, 1/2 Cup cold water, Honey, Cashew, Pista and badam. Cut apples into small pieces..In a blender add these cut pieces, water and milk and blend it into a smooth paste. Then add honey, cashew, pista and badam blend for 1/2min. Enjoy......

Pesara Boorelu/ Whole Moong Dumplings

2009-11-02T10:50:00.004-05:00

Karthika Masam, the month of karthik is the holiest month for hindus. This total month is dedicated for Lord Shiva and Vishnu. Karthika Somavaram(Monday) is performed by devotees though out this month. Fasting from sunrise to sunset is undertaken by many devotees. Few perform Karthika Pournami(The full moon day).
Many perform 3rd Monday of this month. We Fast till the evening and serve Maha Naivedyam(Cooked rice, Dal, ghee, curries, Sweets, pulus, curd etc) to god Shiva.
I prepared Pesara Boorelu, as the sweet part of today's naivedyam, and would like to share this recipe to all my readers.

These Boorelu tastes yum and nutritious too.
Preparation Time: 30min.
Serves appr.: 4
Makes: 10- 15 dumplings.
Ingredients:
Pesarlu/ Whole Moong: 1 Cup
Jaggery: 1 Cup
Water: 1 Cup
Rice: 2Cups
Urad Dal: 1Cup
Cardamom Powder: 1tsp.
Salt: 1/4tsp.
Oil to deep fry.

Procedure:
Soak Whole moong for 6-8hrs, rice and Urad dal together for at least 4-6 hours and grind them into very soft paste. The consistency should be thick like Dosa batter. Add salt to this batter, salt will enhance the sweetness of the dish. Boil soaked moong in a cooker for 3-4 whistles by adding water. Mash the cooked moong with a presser. Add jaggary at this point and cook on the stove for about 10minutes or until it becomes thick. Add Cardamom powder. Transfer the mixture into a plate and let it cool. Make small balls(small lemon size) and keep them aside. Heat oil in a deep frying pan, dip the sweet balls in to the batter mixture and remove them, the balls should take thin layer of batter on them. Then drop them gently into hot oil and fry till golden color approximately for 6-8 minutes (Flame should be medium high). Take them into tissue paper to absorb extra oil. Serve hot by adding little ghee on top or in the middle of each dumpling.

Semia Kesari

2009-10-30T10:03:00.001-04:00

Hmmmm.....Semia Kesari, this is my moms favorite so she used to prepare this very often for any small occasions in my home. I used to call them sweet broken noodles. This recipe is very easy to prepare and tastes delicious. Today I want to share this recipe with all of my blog readers.

Preparation Time: 15 min.
Serves: 5

Ingredients:
Semia /Vermicelli: 1 Cup
Sugar : 1 Cup
Cardamom powder: 1/2 tsp.
Ghee/ Clarified Butter: 3 tbsp.
Water: 1 1/2 Cup
Cashew and raisins

Procedure:
In a hot pan add ghee when hot fry cashew and raisins till golden color and keep them aside.
In the same pan fry vermicelli till golden brown then add water and boil till soft, then add sugar, cardamom powder mix well.
Can serve at this point or pour the mixture in to a greased pan and cut them when cool and serve.

Happy Deepavali

2009-10-17T11:59:00.004-04:00

Deepavali/ Diwali--- Row of lamps is one of the biggest festival celebrated with great enthusiasm and happiness. We used to light Deepalu/ Diyas with cotton string wicks inserted in clay pots filled with oil. They say this signifies victory of good over the evil within an individual. In South India, naraka chathurdasi is celebrated before Diwali day. In Some areas a huge Narakasura dummy made with fire crackers will be burst by a person wearing the dress of Lord Krishna or more accurately, a costume of Satyabhama, the consort of Lord Krishna who actually killed the demon Narakasura; an event that is celebrated as Diwali for generations. Goddess Lakshmi is believed to visit homes that are well lit, so every one decorate their homes with Diyas, Rangoli on doorsteps. The evening of the Diwali is very special and colorful sight to watch with fire cracker.

Stuffed Mirchi Bajji

2009-10-14T11:23:00.012-04:00

Stuffed Mirchi Bajji (Mirapakaya Bajjelu) is a famous Hyderabadi street food. It is very easy to prepare and gives a Crispy and tangy taste. It can be served as a tea time snack or a starter. We get green chillies of different varieties I chose a variety with medium chilli. The preparation goes like this ....Make a slit with sharp knife on one side of the Chilli and try to remove the seeds as many as possible. If the chillies are very hot you can boil them in hot salt water for 5minutes after removing the seeds. Now we have to prepare the stuffing.

The stuffing can be with different combination's.
1) Ajwain/Vaamu: 1 Tbsp., Sesame Seeds: 1 Tbsp., Coriander Seeds: 1Tbsp., Tamarind pulp: 1Tbsp thick pulp
2) Fried Chana Dal(Putnalu) Powder: 2Tbsp., Sesame Seeds: 1Tbsp., Jeera: 1 Tbsp. and Tamarind pulp: 1Tbsp.
3) Ajwain: 1Tbsp, Pani Puri Masala powder and Fried chana dal powder.
Choose a stuffing of your choice and make them into a thick paste. I prepared the 2nd variety which is my favorite. Take the slit mirchi, fill it with the paste and keep them aside. Now we have to prepare the top layer. Take 2 Cups of Besan add salt and Baking soda a pinch and mix with water into a thick consistency. It should feel like Dosa batter. Now heat 3-4 cups of oil in a deep frying pan. Keep the fire in medium. Dip stuffed mirchi's in the besan mixture and drop them gently into the oil. Fry till golden brown. Take them into a plate with tissue on it to absorb the extra oil. We can serve them like this with any chutneys or The special addition would be stuffing them with onions . Cut onions into really small pieces, slit the hot bajjis and stuff them with onion squeeze some lemon juice over them and serve.

Beetroot Biryani

2009-10-05T22:23:00.011-04:00

Today I tried one more different rice variety with beetroot. I like beetroot a lot and use at least once a week in my diet. I even love the color. Beets have a lot of health benefits.They are called as blood cleansers. They are used as anti cancer agents, to reduce constipation and fever. Beets are very rich in dietary fiber, Vitamin C and Folate.
A cup of sliced beets will contain:
* Energy: 31 cal
* Carbohydrate: 8.5 g
* Dietary fiber: 1.5 g
* Folate: 53.2 µg
* Phosphorus: 32 mg
* Potassium: 259 mg
* Protein: 1.5 g

Ingredients required are
1) Beets: 2 med.
2) Basmathi Rice: 3 Cups
3) Water : 4 Cups
4) Coconut Milk: 1/2 Cup
5) Shajeera: 1/4 Tsp.
6) Cloves: 4
7) Elaichi: 2
8) Biryani Leaves: 2
9) Cinnamon: 1" piece
10) Oil: 2 Tbsp.
11) Onion: 1 med.
12) Green Chillies: 6
13) Salt to taste
Note: Serves 4 people.

And coming to the Procedure: Wash the basmati rice and soak them removing water for about 10 minutes. Cut beets into 2" pieces long. Cut onions into long pieces. In a hot pan add oil when hot add shajeera, elaichi, cloves and biryani leaves, cinnamon fry them for some time and add onions and fry till golden brown. Add slit green chillies and beet pieces, fry them for 5 minutes add salt at this point. Put basmati rice to it and then add water and coconut milk(I used canned coconut milk). Mix the mixture and keep the lid. Cook at high for 5 minutes or until you see bubbles in the rice. Now lower the heat as low as possible and cook the rice for about 15 minutes. Serve hot with Raitha or your favorite curry.

Vankay/ Brinjal/ EggPlant Bajji

2009-09-20T13:22:00.001-04:00

On a rainy day I felt like having a hot Bajji. I usually make Bajji's out of Potato, banana etc and that is usual. Today I want to try something else and tried preparing Bajji with round and small Brinjal's and it turned out Yummy. And want to share with all of you so you can make these pakora's and inspire your loved one's.

Ingredients required:
1) Small Brinjals: 3
2) Besan(Chana flour): 2 Cups
3) Red Chilli powder: 1/4 Tsp
4) Chat Masala Powder: 1/8 Tsp
5) Ginger Garlic paste: 1/4 Tsp
6) Salt to taste
7)Baking Soda: a Pinch
8) Oil to deep fry

Procedure:

Cut Brinjals into 1/2" thick roundels and keep them in salt water to prevent oxidation.
In a bowl add Besan, red chilli powder, chat masala, ginger garlic, baking soda and salt and mix with little water.
The mixture should be like thick Dosa batter.
Now in another bowl heat the oil.
Then take Brinjal pieces dip them in the above mixture and put them in oil and fry till golden brown.
Serve hot with Tomato Ketchup or Hot chilli sauce.

Cucumber Dal/ Dosakai Pappu

2009-09-11T12:44:00.004-04:00

Ingredients:
1) Toor Dal: 2 Cups
2) Cucumber(Dosakai you can find in Indian Stores): 1 Cup pieces
3) Tamarind: 1" piece
4) Salt to taste
5) Red Chilli Powder: 1/2 Tsp
6) Turmeric: 1/4 Tsp
7) For Seasoning:
Oil: 4 Tsp
Mustard, Jeera: 1/2 Tsp
Onions pieces : 1/ 4 Cup
Garlic: 2 Cloves
Curry leaves: 1 String
Red Chillies: 2 Whole

Procedure:

Cut Cucumber into 1" pieces
Wash and cook Dal in a cooker by adding cucumber pieces, turmeric, red chilli powder and tamarind.
For at least 5 whistles.
When cooked add salt and mix and give seasoning with the above mentioned ingredients.
Serve hot with Roti/ Rice.

Ridge Gourd Peel Chutney/ Beera Pottu Pacchadi

2009-09-09T17:34:00.000-04:00

This Special Chutney is prepared with the skin of Ridge Gourd. It is high in dietary fiber, Magnesium, calcium and iron. It can be served with Dosa, Idli, Vada, Rice or Roti. My mom used to prepare this chutney regularly. Here is the recipe for you all.

Ingredients:
Ridge Gourd Peel: 2 Cups
Oil: 2 Tbsp
Tamarind: 1/2 Lemon Size
Red Chillies: 6
Jeera: 1/2 Tsp
Salt to taste
For Seasoning:
Mustard, Jeera, Urad Dal, Red chillies, curry leaves

Procedure:

Wash the ridge gourd and take the Peel out.
Soak tamarind in 1/2 cup of water.
Cut the Peels into small pieces.
In a hot pan add oil add Jeera, red chillies and fry the pieces for about 10 minutes. Keep mixing thoroughly.
Remove from stove and let it cool for some time.
Grind the above mixture with salt and tamarind pulp.
Season with the above ingredients.
Serve hot.

Cabbage Coconut Fry

2009-09-04T12:12:00.009-04:00

Ingredients:
1) Cabbage: 1
2) Coconut(Shredded): 2 Cups
3) Green Chillies: 8
4) Salt to taste
5) Oil: 2 Tbsp
6) Mustard and Jeera: 1/2 Tsp
7) Turmeric Powder
8) Curry leaves
9) Ginger garlic Paste

Procedure:

Chop Cabbage into small 1/4" pieces.
In a hot pan add onion then add mustard seeds, when splutter add jeera, green chillies, curry leaves.
Add ginger garlic paste and fry for a minute.
Add chopped cabbage add salt to it and cook in a low flame keeping lid for about 10 minutes.
Keep mixing for every 3 minutes.
Remove the lid increase flame to high, add turmeric powder, shredded coconut and keep mixing the curry for 3 more minutes.
Serve hot with Roti /Rice.

Egg Plant Shallow Fry

2009-09-03T16:54:00.010-04:00

Ingredients:
1) Brinjal/Egg Plant: Large 1no., Small 6 no.
2) Onions: 2 Med.
3) Curry Leaves: 1 String
4) Green Chilies: 3
5) Mustard: 1/4 Tsp
6) Jeera: 1/2 Tsp
7) Oil: 6-8 Tsp
8) Turmeric: 1/4 Tsp
9) Ginger garlic paste: 1/2 Tsp
10) Red Chilli Pow. : 1/2 Tsp
11) Red Chilies: 2
12) Coriander Powder: 1/2 Tsp

Procedure:

Cut onions into long slits keep them aside.
Cut brinjal into 3" long and thin pieces.
In a hot pan add oil when hot add mustard seeds when splutter add jeera, curry leaves red chillies.
Add onions at this point fry till golden brown, then add ginger garlic paste and fry for sometime.
Add green chillies, salt then add cut brinjal pieces and fry in a medium to low flame for 10 minutes.
Add turmeric powder, red chilli powder, coriander powder at this point. Cook for 5 more minutes.
Garnish with coriander leaves, and serve with Roti/ Rice.

Cucumber Gravy(Keera Dosakai Pulusu)

2009-09-01T12:37:00.002-04:00

Ingredients:
1) Cucumber( Keera): 2
2) Onions: 2
3) Green Chillies: 3
4) Curry Leaves: 5
5) Mustard Seeds: 1/4Tsp
6) Jeera: 1/4Tsp
7) Tamarind: Lemon Size
8) Oil: 4 Tsp
9) Salt to taste
10) Turmeric Powder
11) Red Chilli Powder: 1/2 Tsp
12) Res Chillies: 2 No.
13) Garlic Cloves: 2
14) Sugar/ Jaggery: 1 Tsp

Procedure:

Add water in the tamarind and keep it in microwave for 30 sec. and leave it to soak.
Peel and Cut cucumber into 2" pieces. Cut onions into 1" pieces.
In a hot pan add Oil when hot add mustard seeds when splitter add Jeera, Red Chillies garlic.
Then add curry leaves green chillies and Onion and fry till golden brown
Add cucumber pieces, salt, turmeric and red chilli powder.
Add tamarind juice in to the above mixture and let it cook for 5- 10 minutes or till done.
Add Jaggary at this point and remove from fire serve hot with Rice.

Grated Beatroot and Chana Dal Stir Fry

2009-07-16T08:19:00.007-04:00

INGREDIENTS:
Beat root: 4 Small
Chana Dal: 1Cup
Onions: 1 Med
Red Chillies: 2
Ginger garlic Paste: 1Tsp
Curry Leaves
Coriander Leaves
Red Chilli Powder; 1/2 Tsp
Turmeric: 1/4 Tsp
Dry Coconut powder: 2 Tsp
Coriander Powder: 1/2 Tsp
Masala Powder: 1/4 Tsp
Salt to taste
Oil: 5 Tsp

PROCEDURE:

Wash and Soak Chana Dal in water for an Hour.
Take out the Peel and Grate the Beat roots and keep them aside
Cut Onions into 1" pieces.
In a hot pan add oil when hot add mustard seeds, when splutter add jeera, Curry leaves, red chiliies then add onions and fry till golden brown.
Add salt and ginger garlic paste and fry for some more time.
Add grated beat and mix the mixture.
Remove the water from Soaked chana dal and add it to above mixture.
Keep the lid and leave it for 10-15 min in a low flame. Keep mixture for every 5minutes.
After 15 minutes keep the stove in high flame and add turmeric,red chillipowder, coconut powder,coriander and masala powder and mix the mixture for about 5 minutes.
Add salt if required and garnish with coriander leaves and dry coconut powder.
Serve hot with Roti /Rice.

Dhoodhi Dal.....Sorakay Pappu

2009-07-10T17:38:00.005-04:00

Ingredients:
Dhoodhi(Bottle Guard): 1 Small
Toor Dal: 2 Cups
Tamarind: 1" Piece
Turmeric: 1/4 Tsp
Red Chilli Powder: 1/2 Tsp
Green Chillies: 2
Curry Leaves: Few
Mustard,Jeera
Garlic: 3
Red chillies: 2
Salt to taste
Oil: 3tsp

PROCEDURE:

In a small pressure cooker wash dal and keep it aside.
Cut Dhoodhi into small pieces and add it to Dal.
Add Red Chilli powder, turmeric, green chillies, tamarind and cook the dal till 4-5 whistles.
When done add salt and mix the dal and give seasoning with mustard, Jeera, Garlic, Curry Leaves, Red Chillies.
Mix further and serve hot with Roti or Rice.

Indian Chicken Curry

2009-06-17T15:18:00.011-04:00

Whole Chicken Curry with Brown Rice

Ingredients:
Whole Chicken: 2 Lbs
Onions: 2 Medium
Tomatoes: 4 Medium
Green Chillies: 6
Curry Leaves: 1 String
Ginger garlic paste: 1 Tsp
Mustard: 1/2 Tsp
Jeera: 1/2 Tsp
Coriander powder: 1tsp
Chicken Masala powder: 1/ tsp
Oil: 5tsp
Turmeric powder: 1/4tsp
Red chili powder: 1 tsp
Coriander: 1/2 Bunch

Procedure:

Wash and Cut chicken into small pieces.
Cut onions and tomatoes into 1"pieces.
In a hot pan add oil when hot add mustard seeds when they splutter add jeera, green chillies Curry leaves.
Add onions and fry till golden brown.
Add ginger garlic paste and fry for sometime.
Add tomatoes and fry for some time then add chicken,salt turmeric powder and Chilli powder and keep the lid.
Let the chicken cook for sometime, add little water if necessary.
When chicken is cooked add coriander powder, and masala powder.
Garnish with coriander and serve with rice or Roti.

Beatroot Chutney

2009-06-12T19:41:00.006-04:00

Ingredients:
Beat root: 1 Big
Coriander: 1/4 bunch
Tamarind: 1" piece soaked
Onion: 1 Medium
Red Chillies: 6-8
Garlic: 2 cloves
Jeera: 1/2 Tsp
Mustard: 1/4 Tsp
Urad Dal: 1/2 Tsp
Chana Dal: 1/4 Tsp
Curry Leaves

Oil: 6 TspProcedure:

Cut the Beat root into 1" pieces
In a hot pan add oil 4 tsp oil when hot add Jeera, 1/4tsp of urad dal and garlic fry for some time
Add Cut beat pieces and coriander let it cook for sometime with lid on the pan.
Add salt to get cooked sooner.
Keep stirring in between.
When cooked removed from fire and let the total mixture cool down to room temperature.
Grind the above mixture with very little water and tamarind.
Add salt if required.
Take the chutney in a bowl and give seasoning to it with mustard,jeera,urad, chana,onions, 2 red chillies and curry leaves.
It is very delicious, nutritious and mouth watering chutney.
You can Serve with Roti/Rice/Dosa/Idli.

Thotakura Tomato Curry

2009-06-11T12:28:00.018-04:00

Amaranth Leaves is also called Red spinach or Thotakura in Telugu or Naachnee in Marathi is very nutritious green leafy vegetable rich in Vitamins A, C, B6, K and Iron. We prepare many different varieties like Thotakura dal, Thotakura Pulus, Thotakura Pacchadi and different Curries out of which I am posting a simple curry with tomato.

Ingredients:
Red Spinach: A Bunch
Onion: 1 Medium
Tomatoes: 4 Small
Red Chillies:4
Green Chillies: 4
Garlic: 3 Cloves
Curry leaves
Oil: 2 Tsp
Mustard: 1/2 Tsp
Jeera: 1/2 Tsp

Procedure:

Wash the leaves in running water
Chop them into small pieces
Cut onion and tomatoes into 2" pieces
In a hot pan add oil when hot add mustard seeds when splutter add jeera, red chillies, green chillies and garlic.
Add onions and fry till golden brown.
Add cut red leaves and fry in a medium low flame in a open pan.
Donot keep the lid.
Add salt turmeric powder also.
When 70% cooked add tomatoes and cook till done.
Serve hot with Roti/ Rice.

Thotakura Tomato Curry with Fresh Pulkas

Toor Dal Powder/ Kandi Podi

2009-06-10T10:16:00.003-04:00

Ingredients:
Toor Dal: 1 Cup
Dry Dhania: 1 Tbsp
Red Chillies: 8
Garlic: 5
Curry Leaves: 1 string
Salt to taste

Procedure:

In a hot pan add all the Ingredients.
Fry them till golden brown for about 15-20 minutes.
Don't burn the dal.
Grind the mixture into a fine powder with salt.
Serve with Hot Rice and a tsp of ghee/oil.
It also goes well with Idli/ Dosa.

Beatroot Stir Fry

2009-06-09T13:20:00.013-04:00

Ingredients:
Beat Roots: 2 Medium
Onion: 1 Medium
Red Chillies: 6
Curry Leaves:6-8
Oil: 2 Tbsp
Garlic Cloves: 2
Turmeric Powder. : 1/4 Tsp
Salt to taste
Procedure:

Peel the skin of Beats and chop them into 1" pieces.
In a hot pan add oil then add mustard, Jeera, red chillies then add garlic and fry for some time.
Add onions and fry till golden brown.
Add Beat pieces add salt and keep the lid and keep mixing in between. Fry for 10 min.
Remove the lid and fry for 5 more minutes, stir continuously at this point.
Add Turmeric powder, You can add dry coconut powder if you want.
Garnish with Coriander and serve with rice/roti.

Coconut Chutney

2009-06-05T15:47:00.015-04:00

Ingredients:
Whole Coconut : 1
Green Chillies: 7-8
Tamarind: 1/2 Lemon size
Jeera: 1/2 Tsp
Urad Dal: 1/2 Tsp
Garlic: 1 Clove
Oil: 2 Tsp
For Seasoning:
Oil: 2 Tsp
Mustard Seeds: 1/4 Tsp
Jeera: 1/4 Tsp
Red Chillies: 2
Curry Leaves: 6

Procedure:

Soak tamarind in little water
Break the coconut and cut into small pieces
In a pan add oil, fry jeera, urad dal and green chillies.
In a grinder add coconut pieces, soaked tamarind, fried above mixture,garlic,salt and water and grind to a coarse paste.
Taste the chutney add salt if necessary.
Add the above mentioned Seasoning to this mixture.
Serve with Dosa/Idly/Rice.

Cracked Wheat Prasadam

2009-06-03T12:46:00.006-04:00

This Sweet is one among the favorite food for "Lord Sri Veera Venkata Satyanarayana Swamy". This is served as prasadam in temples.We prepare this prasadam usually on the day we celebrate Satyanarayana Vratam. This is one of my favorite sweet too. The preparation goes like this.....

Ingredients:
Cracked Wheat Rawa(You can find in Indian grocery stores): 1 Cup.
Milk: 1 Cup.
Water: 2Cups.
Jaggery Powdered/ Sugar: 1 Cup.
Cardamom Powder: 1/2 Tsp.
Cashew: 8-10 no.
Raisins: 8-10 no.
Ghee: 2 Tbsp.

Procedure:

Boil Cracked Wheat with 2 Cups of water till it becomes soft.
Add Milk to the above mixture.
Mix well and add Jaggery/sugar at this point.
Let it boil for 5 minutes.
In another pan add Ghee when its hot add cashews, raisins and fry till golden brown and pour on wheat mixture.
Add cardamom powder and serve hot/cold.

Raw Mango Pulihora

2009-05-30T13:17:00.005-04:00

Ingredients:
Raw Mango: 1
Sona Masoori Rice: 2 Cups
Turmeric Powder: 1/2 Tsp
Salt to taste
Seasoning:
Mustard: 1/4 Tsp
Urad Dal: 1/2 Tsp
Chana Dal: 1/2 Tsp
Peanuts: 2 Tbsp
Red chillies: 5
Green Chillies: 4
Oil: 2 Tbsp

Procedure:

Cook Rice in pressure cooker. Don't make it too soft.
Peel and Grate the mango.
In a pan add oil add all the ingredients in seasoning section fry till done.
Take the cooked rice in a big plate.
Add salt and grated mango to it.
Then add the seasoning and mix well.
If the mango is not sour add lemon juice for sourness.

Black Eye Beans Masala

2009-05-25T16:37:00.002-04:00

Ingredients:

Dry Black Eye Beans: 2 Cup
Onions: 1 Large
Tomatoes: 2 Medium
Mustard: 1/4 Tsp
Jeera: 1/4 Tsp
Red Chillies:1
Green Chillies: 2
Curry Leaves
Coriander
Oil: 2Tsp
Red Chilli Powder: 1/2 Tsp
Turmeric: 1/4 Tsp
Salt to taste
Garam Masala Powder: 1/4 Tsp

Procedure:

Soak Black Eye Beans in water for 12 hours.
Pressure cook the soaked beans for one whistle by adding water and little salt.
Cut onions and tomatoes into 1" cubes.
In a pan add oil, add mustard seeds when they splutter add Jeera, Red chillies, Curry leaves and Green Chillies.
Then add onions and fry till golden brown.
Add Ginger garlic paste and fry for some time.
Add Tomatoes and cook till soft.
Transfer the pressure cooked beans into this gravy and let it cook for 5 minutes.
Add turmeric powder, red chilli powder and Masala Powder to the gravy.
Add salt if required. Garnish with coriander leaves.
Serve hot with Roti/ Rice.

French Beans Fry with roasted sesame

2009-05-20T16:00:00.007-04:00

Ingredients:

French Beans: 2 Pound
Sesame Seeds: 1 Tbsp
Dry Coconut Powder: 2 Tbsp
Mustard: 1/4 Tsp
Jeera: 1/4 Tsp
Curry Leaves: 5-6
Red Chillies: 2 whole
Turmeric Powder: 1/4 Tsp
Red Chilli powder: 1/2 Tsp
Oil: 2 Tsp

Procedure:

Cut the beans into 2" pieces.
Roast the Sesame Seeds without adding oil on a hot pan and keep them aside.
In the pan put oil then add mustard seeds.
When they splutter add Jeera, red chillies and Curry leaves.
Add beans and fry them in a medium flame for 2-3 minutes.
Add salt at this point which makes the pieces cook faster and keep the lid.
After 8 minutes(keep mixing in between) add coconut powder, turmeric, red chilli powder and roasted sesame seeds.
Mix the fry for 2 minutes and will be ready to serve hot with roti or rice.

Gavvalu

2009-05-15T16:01:00.002-04:00

Ingredients:
Maida: 1 Cup
Ghee: 2 Tsp
Jaggary: 1 Cup
Cardamom Powder: 2 Pinch
Water Little

Procedure:

Take maida in a mixing bowl add melted warm ghee and mix it.
Then add very little water and make a dough little harder than roti dough.
make small balls.
Press and Roll each ball on a fork with the thumb to form a shape of a shell.
Fry all the shells in oil in medium low.
Put jaggary powdered in another bowl and add little water and boil to make the syrup.
when the syrup reaches string consistency, add cardamom powder and fried gavvalu.
Mix to coat the syrup on all gavvalu.
Ready to serve hot/cold.