Vimala's Kitchen.

Idli with chick pea and coconut chutney

2011-07-28T21:06:00.000-07:00

Ingredients:

2 cups idli rava (cream of rice)
1 cup urad dhal (Black gram,minappa gullu)
salt

Preperation method:

1. Soak urad dal for 6-7 hours and soak the idli rava in water separately just for an hour before mixing with urad dal batter. After 2 hours drain the water from the urad dal and grind( wet grinder) till soft and fluffy and mix with the idli rava. Mix well.
2. Place the mixture in a warm place for 8-10 hours or overnight to let the idli mixture ferment. The fermentation is slow in winter and quick during summer. The key to soft and fluffy idlis is in the fermentation process.
3. After 10 hours you will find that the mixture will rise to at least double the volume. After fermentation, add salt and mix well. The batter is now ready to make idlis.
4. Grease idli maker plates with some oil and fill with idli batter.
5. put it in Pressure cooker(do not put whistle) or rice cooker for about 10-12 minutes and remove each idli carefully with a spatula.
Soft and fluffy idlis are ready to eat with coconut chutney.

Coconut chutney:

Ingredients:
1 cup grated fresh coconut(or cut into 2” pieces)

¼ cup of dalia (split chick pea, putanaala pappu)
4 green chillis
2 garlic pods
1/4 spn cumin seeds
salt

For Tempering/Tadka/Talimpu:
½ tsp mustard seeds
½ urad dal(minapapappu,black gram)
10 curry leaves (optional)
1 whole dry red chilli

Preperation method:
1.Fry the putnaala pappu(chick pea) and greenchilli,cumin seeds,garlic pods for 3 minutes and Grind adding about 1/2 cup of water to a fine paste.
2 Heat 1 tsp oil in a pan. Add mustard seeds and let them splutter. Add the urad dal and slightly brown it. Finally add curry leaves,redchilli and remove from fire and add to the ground coconut paste.
3 Serve with hot idlis.

2011-04-19T22:10:00.001-07:00

For the Khadi:
2 cups curd / plain yogurt
1 cup water
1/3 cup besan
1/2 tsp turmeric powder
1 tsp red chilli powder

For tempering:
1 red chilli, broken into half
1 tsp jeera
2 tsp oil
Salt

For the Pakodas:
1.5 cups besan /gram flour
1 onion, finely chopped
1 potato, finaly chopped
1 tsp red chilly powder
1 tsp jeera
A pinch of hing
1/2 tsp baking powder
Salt
1 cup water

Preperation Method:
Mix the ingredients for the pakoras to form a batter. The consistency should be that of bajjis, not too loose.

Deep fry the pakodas in hot oil or use a Gunta Ponganala/Paniyaram pan. This should help reduce the usage of oil and give you uniformly shaped pakoras.
Set aside.
Beat the curd well. Add besan and other ingredients and beat well.

Heat oil and add the jeera and halved red chilly. When the jeera splutters and turns brown, lower heat to minimum and add the curd mixture. Bring to boil stirring continuously. After 5 mins, remove from fire.
When you are ready to serve the kadhi, add the dumplings, mix once through and serve.

Garnish with chopped coriander leaves and serve with chapatis / roti.

Pachi Pulusu

2011-04-06T21:18:00.000-07:00

Ingradients:
Tamarind - 1 big lemon sized ball
Onion - 1/2 of a big one - Finely Chopped
Green Chillies - 2 Split
Jaggery/ Sugar - A pinch
Dry Red Chillies - 2
Seasoning:
Mustard Seeds - 1 Teaspoon
Curry Leaves - 5 - 6
Jeera - 1 Teaspoon
Oil - 2 Teaspoons
Preperation Method:
Fry dry red chillies in a little bit of oil and grind to a fine powder.
Soak tamarind in 3 cups of water along with salt. Extract the juice and discard the pulp. Add the onions, green chillies and the ground chilli powder to the tamarind juice.
Heat oil and add mustard seeds. After they splutter, add jeera and curry leaves. Pour this seasoning over the tamarind mixture. Add a pinch of jaggery. Let it stand for 30 minutes before serving.

Chicken 65

2011-04-04T23:06:00.000-07:00

Ingredients:

2lbs.chicken,(bone less)

3 tsp.ginger garlic paste

1/2tsp.turmeric powder

3tsp.red chilly powder
7no.green chillies(cut length wise)

1cup thick yogurt/curd

few drops of red colour

5springs curry leaves

8 tbsp.oil

Salt to taste

1tsp. cilantro leaves

few onion slices(optional) and lemon wedges for garnishing.

Preperation Method:

Cut the chicken into 1" pieces, wash and drain the pieces for few minutes( the chicken pieces should not be moist),then add salt,turmeric powder,chilly powder,ginger garlic paste and colour, mix well and marinate for over night.

Heat the oil in a pan, once the oil is hot add the chicken pieces and fry them on medium flame until cooked well, once they are cooked,drain them and keep them aside.

In the same pan( in which we fried chicken) add curry leaves and green chillies and fry for 2 min. then reduce the flame and add yogurt/curd, cook for few seconds, then add the fried chicken and fry until all curd is dried up and coated well on the chicken pieces.

now garnish it with chopped cilantro leaves, onions and lemon wedges......

Egg Fry

2011-04-02T17:38:00.000-07:00

Ingradients:
Eggs(boiled)-4(Make 3 slits along the sides)
Salt-to taste
For spice powder:
Elaichi-4
Cinnamon stick-2inch piece
Roasted chickpeas/dalia/putnalapappu-2tbsp
Roasted peanuts-2tbsp
Daniya-1 1/2tbsp
Turmeric-1/4tsp
For seasoning/poppu/tadka:
Curry leaves-2springs
Mustard seeds-1/4tsp
Jeera-1/2tsp
Oil-4tbsp

Preperation Method:
Take a pan and dry roast cinnamon stick,daniya and fry till nice aroma comes out and then add roasted chickpeas,roasted peanuts and fry for a minute or less than that and take off from stove and let the dals cool down and make smooth powder and keep aside.
Heat oil in a pan and add mustard seeds and let them pop and then add jeera,curry leaves and fry for a while and then add eggs and fry for another minute. Add salt,turmeric to pan and mix well.
Now add spice powder and mix well and add chilli powder and mix and fry for another 2 minutes and switch off stove and take off pan from heat.

Tandoori Chicken in oven

2011-03-01T20:20:00.000-08:00

In Gradients:

Chicken- 1kg

ginger garlic paste 2 tsp

Cooking oil- 4 tbsp

Cumin powder- 1tbsp

Red chili powder- 1 tbsp

lemon juice- 1 tbsp

Salt to taste-1 tbsp

Yellow food colour-1/2tbsp

Curd- 1 tbsp

Black pepper crushed

garam masala powder -1 tsp

Preperation method:

Wash the chicken and make slits on chicken pieces and start the marination add yogurt, 4 tbsps cooking oil, grated ginger, garlic, all dry spices powder,lemon juice rub and mix it well, leave about 3-4 hours

Preheat your grill/oven on 400-450 degree F, put the chicken on it and cook both sides. Now allow to brown on both sides, brushing cooking oil on as necessary. Once browned, reduce heat. Cook till the chicken is tender. Do not overcook or the chicken will dry out.

Grill for approximately 15 minutes, then turn pieces and bake for another 10 minutes. Test chicken to see if cooked. when done, place chicken in a plate and serve hot with lemon squeezed onions.

Vangi Bath(Eggplant Rice)

2011-02-22T18:45:00.000-08:00

In Gradients:

1 cup rice (uncooked)
6 small brinjals
2 tsp vangi bath powder
curry leaves
1 tsp lemon juice
salt

Vangi bath masala powder:

chana dal- 3 tsp
urad dal- 3 tsp
fenugreek (methi seeds)- about 4 seeds
dry coconut- 3 tsps
red chillies- 5 to 6
jeera (cumin)- 1 tsp
coriander seeds- 1 tsp
cloves- 2
cardamom- 1
cinammon stick- a small piece

Fry all the above ingredients in 1 tsp oil. Grind to a smooth paste and use 2 tsps of this mixtue for the vangi bath.

Preperation Method:

Cook the rice with 2 cups of water.

cut the brinjals 1/2 inch lenght wise. For reference see the picture below.

Take a large non-stick skillet put 3 tbsps of oil, few mustard seeds, few curry leaves and then add the brinjal with some salt. Cook till the brinjal becomes tender. Now add 1/2 tsp salt, 1 tsp vangi bath powder and just cook for a minute and then turn of the stove.

After five minutes remove the brinjal mixture from the skillet and place in a plate. Now in the same skillet put the rice with 3 tsps of oil, 1 tsp of vangi bath powder,1/2 tsp of salt and lemon juice. Gently mix all the ingredients, with out breaking the rice.

Once the spices are well incorporated in the rice, add the brinjal mixture to the rice and mix it well. Taste and reseason accordingly.

Its ok to add the oil and vangi bath powder directly to the rice. The hot rice takes away the raw smell from the oil and also cooks the spice powder.

Atukula upma ( Poha upma)

2011-02-22T18:34:00.000-08:00

In Gradients:

Poha (Atukulu/Avalaki) – 2 cups

Medium onion- 1

Peanuts about 10

green chille- 4

few curry leaves

coriander leaves

lemon juice and salt.

Preperation Method:

In a Pan add a tablespoon of oil followed by mustard seeds. When mustard starts to splutter around add the peanuts, half teaspoon each of chana dal and urad dal. When slightly brown add the green chilli and curry leaves.

Then add the onions, a pinch of salt, turmeric and cook till onion becomes soft.While the onion is cooking take the poha under the cold water and rinse it of twice.

Put the poha immediately in the collander and drain the excess water.Once the onions are soft add the poha, followed by salt.

Reduce the heat to low and cook the poha for five to seven minutes. Once done add some lemon juice and chopped coriander.

Gunta ponganalu with Quinoa( Appe/Paniyaram with quinoa)

2011-02-18T10:31:00.000-08:00

Urad dal--1 cup
Quinoa---1 1/3+1 tsp

A fistful of channa dal (soaked overnight)
Cumin seeds --- 1 tea sp
Green chilies --- 4 finely chopped
Onion -- 1 big chopped
Curry leaves – 12 cut in to small pieces
Coriander leaves ----- 1 tab sp chopped
Salt to taste
HOW TO MAKE PONGANALU:---

Soak Urad dal overnight,grind drained dal in the morning cover and keep for 4 hrs.
Soak 1 1/3 cup Quinoa for 4 hrs.keep remaining 1 tsp quinoa dry.
after 4 hrs mix drained quinoa and dal batter.

Add the chopped onion, chillies, presoaked channa dal ,finely chopped coriander leaves and sufficient salt including 1tsp dry quinoa to the batter. Mix it well.

Heat ponganala skillet in a medium heat and then add few drops of oil in to each impression.

Now fill the impressions with the batter and cover with a lid and cook in a medium flame for 5 min.

Then remove the lid and gently lift the ponganalu with a spoon (if properly cooked, they should come out easily without sticking the skillet. If not cook for few more min.
Turn each to the other side to cook the other side also for 5 min.in medium heat (this time don't cover the skillet)
Remove from the skillet gently and repeat the same process with the remaining batter. Cooking in medium heat is the main point for making ponganalu.
Serve hot with coconut chutney/peanut chutney.

Lemon Quinoa

2011-02-16T10:13:00.000-08:00

In Gradients:
Quinoa---1 cup
Lemon----1
Salt to taste
For Tempering/popu
Pea nuts--2 tsp
urad dal--1 tsp
Chana dal--1tsp
Mustard seeds ----1/2 tsp
Green chillies--2
Curry leaves---few
Red chilli -----1to 2(Halved)
hing-1/2 tsp
Turmeric--1tsp

Preperation Method:
cook quinoa in a pressure cooker/rice cooker with double amount of water .set aside to cool down completely.
Heat oil in a pan add peanuts,urad dal,chanadal and saute till they turn golden and add mustard seeds,green chili,red chilli,curry leaves,hing,turmeric and salt one by one, saute a minute and turn off the heat .
Add this popu and lime juice to Quinoa and mix well.

Royyala Iguru(Prawns Curry)

2011-02-08T20:52:00.000-08:00

In Gradients:

1 pound Prawns(De-shell,de-veined,Wash and drain)

1 onion chopped
4 green chillies
1/2 bunch of coriander leaves
salt to taste
1/2 tsp of turmeric
2tsp chilli powder
5 tbsp oil
1cup water
Ginger &garlic paste-1 1/2spoon

For Making Masala powder:

2tbsp poppy seeds
coriander seeds:2 tbsp

cumin seeds:1 tbsp

cinnamon:1 inch stick
cloves:3
cardamom:1
Dried coconut powder-1 tbsp
dry roast all the spices and powder all the above ingredients

Preperation Method:

In a pan heat oil and add onion and green chillies.when onions turn soft add ginger garlic paste.

Add prawns ,salt and turmeric saute them until the water that the prawns leaves evaporates .

and then add chilli powder and masala that we made,add some water.cover and let it cook for 15 minutes.

Finally add chopped coriander leaves ,cook till the u get the required consistency .

Serve hot with White rice/Biryani etc.

Royyala Iguru

2011-02-08T20:23:00.001-08:00

In Gradients:

1 pound Prawns(

Wash prawns and drain)

1 onion chopped

4 green chillies

1/2 bunch of coriander leaves

salt to taste

1/2 tsp of turmeric

2tsp chilli powder

5 tbsp oil

1cup water

Ginger &garlic paste-1 1/2spoon

For Making Masala powder:

2tbsp poppy seeds

coriander seeds:2 tbsp

cumin seeds:1 tbsp

cinnamon:1 inch stick

cloves:3

cardamom:1

Dried coconut powder-1 tbsp

dry roast all the spices and powder all the above ingredients

Preperation Method:

In a pan heat oil and add onion and green chillies.when onions turn soft add ginger garlic paste.

Add prawns ,salt and turmeric saute them until the water that the prawns leaves evaporates .

and then add chilli powder and masala that we made,add some water.cover and let it cook for 15 minutes.

Finally add chopped coriander leaves ,cook till the u get the required consistency .

Serve hot with White rice/Biryani etc.

Crab Curry/Peetala Iguru

2011-02-08T19:01:00.000-08:00

In Gradients:

Crab -2 (cut in to 4 parts and seperate legs,wash keep it aside)

Ginger garlic paste-1 1 /2 tsp

Turmeric-1/2 tsp

Chilli powder-2 tsp

Green chillies-6

mustard seeds-1 tsp

10-12 curry leaves

1/2 bunch chopped fresh coriander leaves

salt to taste

5 tsp oil

Make a masala paste of the below ingradients

Poppy seeds-1 1/2 tsp

Elaichi-1

Cinnamon stick-1 inch piece

Jeera-1tsp

Cloves/lavangam-3

Coriander seeds-2 tsp

Shallots(onions)-5 (cut in to cubes)

Preperation Method:

Heat oil in a wide vessel and add the mustard seeds and let them splutter.Add the green chillies,curry leaves and stir for a few seconds.

Add the masala paste,ginger-garlic paste ,turmeric pwd,and fry on medium heat for 7 mts.

Add crab pieces , red chilli pwd and salt and fry for a minute.add water and bring it to boil.cover and cook on low heat for 10 mts.Let the sauce thicken and till the oil seperates or leaves.

Adjust salt and garnish with chopped coriander leaves

Fish Fry(Fish Roast)

2011-02-07T18:45:00.000-08:00

Ingradients:
Fish pieces-5
1 1/2 tbsp ginger-garlic paste
juice of one lemon
pinch cumin pwd
large pinch coriander powder
pinch turmeric pwd
1 1/2 tsps red chilli pwd
salt to taste
1 1/4 tbsps oil
few curry leaves
Preperation method:
Combine ginger garlic paste, lemon juice, salt, red chilli pwd, turmeric pwd, cumin pwd and coriander pwd in a flat dish. Apply this marinade lightly to the fish pieces and keep aside for 20-30 mts.

Heat oil in a non-stick pan, add few curry leaves, place the marinated fish and fry for 14-15 mts on low to medium flame.

Once its nicely browned, flip over gently to the other side and roast fish for another 10-12 mts till browned.

Fish Pulusu(Fish in tamarind gravy)

2011-02-07T18:42:00.000-08:00

In Gradients:

Fish(Sea carp/catfish/tilapia)-10 pieces

Ginger garlic paste-1 1 /2 tsp

Turmeric-1/2 tsp

Chilli powder-2 tsp

Green chillies-6

mustard seeds-1 tsp

10-12 curry leaves

1 big lemon-sized tamarind pulp (soak tamarind in 1 1/2 cup of warm water and extract thick juice)

2 tbsp chopped fresh coriander leaves (optional)

salt to taste

1/2 cup oil

Make a masala paste of the below ingradients

Poppy seeds-1 1/2 tsp

Elaichi-1

Cinnamon stick-1 inch piece

Jeera-1tsp

Cloves/lavangam-3

Coriander seeds-2 tsp

Shallots(onions)-5

Preperation method:
Heat oil in a wide vessel and add the mustard seeds and let them splutter.Add the green chillies,curry leaves and stir for a few seconds.
Add the masala paste,ginger-garlic paste ,turmeric pwd,and fry on medium heat .

Add red chilli pwd and salt and fry for a minute. Add the tamarind extract and bring it to boil.

Now carefully place the fish pieces in the vessel and cook covered for 3 mts. Turn the fish pieces over and cook. Cover and cook on low heat for 10 mts. Let the sauce thicken and till the oil separates or leaves. Adjust salt and garnish with chopped coriander leaves.

Hyderabadi Chicken Dum Biryani

2011-02-01T10:24:00.000-08:00

Ingradients:

1 kg chicken, washed and drained completely

2 tsp chopped coriander leaves

2 tsp mint leaves

5tsp fried onions

salt to taste

6to 8 small unsalted butter cubes + 5 tbsps oil

For marination:

1 pack Parampara biryani masala

3/4 cup thick curd/yogurt

8-10 green chillis, make a small slit in them

1 1/2 tbsps ginger garlic paste

1 tbsp red chilli pwd (adjust)

1/4 tsp turmeric pwd

1/2 cup chopped coriander leaves

3/4 cup pudina leaves

1/4 cup Fried onions

1tsp Shahjeera(black cumin)

juice of 1 lemon

10 pepper corns

1 tsp Coriander seeds

salt

Ingredients to cook rice:

4 cups Basmati rice

6 cloves

3 cardamoms

1″ cinnamon stick

3 bay leaves

1 tbsp oil

1 1/2 tbsps salt

11/2 tsp turmeric

water as required

Preperation method:

Marinate chicken with the ingredients called for ‘marination’. Keep aside for 1 hr. While the chicken is marinating, work on the rest of the preparation.

Cook basmati rice in lots of water along with bay leaves, cloves, cinnamon, cardamom, elaichi, oil, salt ,turmeric till its half cooked. Strain the water and spread the rice on a large wide plate. Allow to cool.

Take a wide deep vessel to prepare the biryani. Add 3 tbsps oil, add the marinated chicken and spread out over the vessel. Spread half of the rice over the chicken layer,place small cubes of unsalted butter all over the rice, add fried onions and spread over the rice. Next sprinkle a tbsp of coriander leaves and mint leaves over the rice. Over this layer, spread the remaining rice. Again place small cubes of butter, add remaining fried onions and spread over the rice. Finally sprinkle a tbsp of coriander leaves and mint leaves over the rice.

Place lid and over the lid place a heavy weight and seal the edges with wheat dough. Cook on high flame for 2 mts. Remove the vessel from the stove and place a iron tawa. Allow to heat. Reduce to low flame and place back the biryani vessel on the iron tawa and cook biryani for 35-40 mts. Turn off heat and do not remove lid for 10 mts.

After 10 mts, remove lid, combine gently and serve hot with raita and curry of your choice.

Mirapakaya Bajji

2011-02-01T10:18:00.000-08:00

Ingredients: (for 10 jalapenos (green chillis))

Wash and dry the green peppers. Take a pepper, make a slit lengthwise in the middle, keeping the ends intact. Scoop out the seeds with a knife or spoon leaving the insides clean for the stuffing

Stuffing: pinch of salt, 1tsp sesame powder,1tsp peanut powder,1tsp ajwain powder,1 tsp tamarind paste Mix well and keep aside.

Prepare the batter with 1 cup of gram flour, 1/4 cup of rice flour, 1/2 tsp ajwain/vamu, pinch of cooking soda, salt and 1 cup of water.The batter should be like a dosa/pancake batter consistency. Mix well and keep aside.

Now stuff the peppers with mixture. Fill in the gap of each pepper with the stuffing and keep them on a plate.

Dip one by one into the batter coating them well on all sides and drop them gently into hot oil

Deep fry until golden, turning constantly. Deep fry 2-3 bajjis at a time. Drain the oil from the bajjis and remove them on absorbent paper. make a slit lengthwise in the middle of the bajji and stuff lemon squeezed onions and enjoy your evening snack.

Egg Noodles(Indo- Chinese)

2011-01-25T14:39:00.000-08:00

In Gradients:
Hakka egg Noodles – 7oz pkt (approx 200 gm), cooked per pkg instructions
Sesame Oil – 4 Tbsp
Garlic – 1 Tbsp, minced
Ginger – 1 Tbsp, minced
Onion – 1 small, sliced
Green chilli-3 Carrot – shredded/cut in to strips
Cabbage – 1.5 cups packed, shredded
Bell Pepper – 1/2 large, cut into strips
Baby Corn
Egg –2
Black Pepper – 1/2 tsp or to taste
Soy Sauce – 1 Tbsp or to taste
White Vinegar – 1 Tbsp
Hosin Sauce – 1/2 tsp
Red Chilli Sauce – 1/2 tsp
Green Onions – 2 stalks, cut diagonally – for garnishing

Preperation Method:
Cook noodles per package instructions (usually 3-4 minutes), drain, rinse with cold water and toss with 1 Tbsp Sesame Oil. Keep aside.

Heat 2 Tbsp Oil in a large wok style pan on High heat.Add Ginger and Garlic and cook for 30 seconds
Add Onions,chillies and cook for 30 seconds.Add Carrots and allow them to soften just a little.
Add Cabbage, Bell Pepper and Baby Corn. Toss well and cook for 1 minute.Push veggies to one side of wok and break eggs in the pan. Scramble the egg until cooked and mix together with the veggies.
Add Black Pepper and mix.Toss Noodles once before adding them to the pan.
Add White Vinegar, Soy Sauce, Hoisin Sauce and Red Chili Sauce. Mix well to coat all noodles. Taste and adjust any of the sauces.Garnish with Green Onions and serve hot.

Beerakaya Keema curry(Ridge guard with Keema)

2011-01-25T12:30:00.000-08:00

Ingredients:

3/4 kg minced meat (kheema), washed and drained

Ridge guard/Beerakaya -1 lb-chopped in to medium pieces

1 onions, finely chopped

1 tbsp ginger garlic paste

few curry leaves

4-5 green chillis, slit

½ tsp turmeric pwd

salt to taste

2 1/2 tbsps oil

coriander leaves for garnish

Dry roast for 3-4 mts and make a pwd:

1/2 tbsp coriander seeds

1/2 tsp cumin seeds

1/2 tsp poppy seeds

1 elaichi, 2 cloves, 1/2″ cinnamon stick

Preperation Method:

Heat oil in a pressure cooker, add green chillis, curry leaves and chopped onions and saute till the onions turn transparent, approx 4 tms.

Add the ginger garlic paste and saute further for another 3 mts. Add the minced meat and turmeric pwd and cook on high without lid for 4-5 mts. Stir inbetween.

Add the ground masala pwd,chilli powder and salt and combine well. Add the chopped Ridge guard pieces and cook for 1 mt on medium .

Add a cup of water and place lid and cook on pressure upto 4 whistles or until the meat is almost cooked. Turn off heat. After 3-4 mts, remove lid,add coriander leaves. Again cook on low for 8-10 mts or till you get the desired gravy consistency.

Garnish with fresh coriander leaves and serve hot with rotis or white rice.

Chakra pongali(Sweet Pongal)

2011-01-17T11:09:00.000-08:00

In-Gradients:
1 cup - Sona Masuri rice
½ cup - Yellow moong dal
1 - 1½ cups -Jaggery+sugar
¼ cup each - cashews and golden raisins
¼ cup - Ghee melted
4 cardamom pods - skins removed and seeds powdered finely
4 cups - milk

Preperation Method:
Heat one teaspoon of ghee in a pan. Add and roast yellow moong dal, on medium heat, until the color changes from yellow to pink. Take care not to brown.Remove them to a plate and keep aside
In the same pan, add and heat two teaspoons of ghee. Add and fry the cashews and golden raisins till they turn to light gold. Remove and keep them aside.
Take rice and roasted moong dal in a Pressure cooker and add 4 cups of milk,cook the rice and dal to tender soft.(up to 5 whistles)
While the rice is cooking, in another pot, melt Sugar and jaggery. Add the powdered jaggeryand sugar and half cup of water. Stir and cook till jaggery melts. Bring the solution to a rolling boil. and reduce the heat and simmer for about five minutes. Turn off the heat. Let the jaggeryand sugar syrup cool a bit.
Add the cooked rice-dal pongal to jaggeryand sugar syrup. Keep the heat on medium. Stir in the ghee, cashews, golden raisins and cardamom powder. With a strong laddle, stir well to combine all. Cover and simmer until the whole mixture comes together into a sticky, gooey mass. Turn off the heat. Cover and let it sit for 10-15 minutes.

Pulihora – Tamarind Rice

2011-01-16T11:27:00.000-08:00

Ingredients:
2 cups raw rice (cook such that each grain is separate, spread to cool)
1/2 tsp turmeric/haldi/pasupu

15-20 fresh curry leaves

salt to taste

large lemon sized tamarind (soak in a cup of hot water and extract pulp)

1 tbsp channa dal (split bengal gram)

1 tbsp urad dal/minappapu/split black gram
1 tsp teaspoon mustard seeds
1 tsp cumin seeds
3-4 medium dry red chilli
4-5 green chillis slit length wise
1 1/2 tsps finely chopped ginger
1/4 tsp hing/asafoetida/inguva
2 tsproasted peanuts

1 tsp Cahew nuts

3 tbsps oil

Preperation Method:
Grind 1 tsp of mustard seeds in to coarse powder and mix the powder to the rice.

Heat the remaining oil in a cooking vessel, add the mustard seeds and let them splutter. Add Pea nuts,channa dal, urad dal ,cashew nuts and fry for a minute till light brown. Next add the slit green chillis, ginger, dry red chillis,asafoetida and few curry leaves,salt,turmeric and fry for a few seconds.

Add the tamarind extract and cook till the raw smell of tamarind disappears, approx 5 mts. It will be a like a thick but flowing paste. Remove from heat,Add the cooked tamarind mix and combine well such that its spread all over the rice. Adjust salt.

Bobbarla Garelu – Black eyed Peas Fritters

2011-01-16T11:06:00.000-08:00

Ingredients:

1 1/4 cup bobbarlu (soaked in water for 4-6 hours,drained

3/4 cup finely chopped onions

3-4 green chillis finely chopped

2″ ginger finely minced

1 tsp cumin seeds (optional)

1 small bunch coriander leaves finely chopped

salt to taste

oil for deep frying

Preperation Method:

Grind the soaked and drained black eyed peas to a coarse paste . Add the chopped onions,green chillis, ginger, coriander leaves, cumin seeds and salt and mix well

Take some of this mixture to form a lemon sized ball. Flatten it on your palm to make a patti shape with hole in the center(just like garelu) . Prepare patties with the rest of the mixture

Heat oil for deep frying. Once its piping hot, reduce flame to medium and place these patties in the oil and fry them to a golden brown color

Serve hot with tomato sauce or any chutneyof your choice

Chilli Chicken

2011-01-09T16:03:00.000-08:00

In Gradients:
Chicken Boneless-1 lb
Corn Flour-2 tsp
Pepper powder-1 tsp
Red chilli powder-1 tsp
Salt to taste
egg -1
Chopped Ginger-1tsp
Chopped Garlic-1 tsp
Chilli Garlic Sauce-2 tsp
Azinomoto-1 tsp
Soy Sauce-2 tsp
Capsicum-cut in to square pieces
Onion-cut in to square pieces
Red chilli-tear in to medium pieces
Water/Chicken stock -1/2 cup
Oil to deep fry
Sesame oil-4 tsp
Vinegar-1/2 tsp
Preperation Method:
Take 1tbsp corn flour, salt, 1/2 tsp Red chilli powder,Azinomoto,egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes.

Heat oil and deep fry the marinated chicken pieces till golden brown.

take another pan heat 4 tbsp sesame oil and add Red chilli ,chopped garlic,chopped garlic sauté for few seconds. then add onions,bell pepper(capsisum)pieces and mix well.

and add salt,redchilli powder,pepper powder,azinomoto,Chilli garlic sauce ,soy sauce ,vinegar one by one and saute for a 1 minute.

add 1/2 cup of water/Chicken stock to this mixture and boil it.after thickening sauce add fried chicken pieces and mix well and Garnish with spring onions.

Gutti Vankaya Curry(Stuffed Egg plant curry)

2011-01-07T12:09:00.000-08:00

In Gradients:

Brinjals/Vankaya-10 wash, make + quarters with stalk intact

Onions(Shallots)-5

Green chilli-6

Ginger garlic paste-1 tsp

Red chilli powder-1 tsp

Turmeric-1/4 tsp

Salt to taste

Oil-8 tsp

Mustard seeds-1 tsp

Curry Leaves-few

Dry roast and Grind them in to powder

pea nuts- 1/2 tsp

Sesame seeds-1 tsp

Cashew nuts-1 tsp

Coriander seeds-2 tsp

Cumin seeds-1 tsp

Cinnamon stick-1 inch

Cloves-3

Preperation Method:

add 1 tsp oil to the pan and roast the Brinjals.remove and keep them aside

Then Add 1 tsp oil in a Pan, add the sliced onions,Geen chilli and saute till rawness disappears. Approx 4-5 mts. Keep aside to cool.Once cool, make a coarse paste.To this,add dry roast powder(we made that before),red chilli powder,turmeric,salt,ginger garlic paste and wix well.
Then Stuff the paste on each side of the roasted brinjal without breaking it. Stuff all the brinjals.
Heat a pan and add 6 Tbsps oil to it. When oil is hot add mustard seeds and curry leaves when they started to splutter ,add the stuffed brinjals and cook covered on low stirring in between.If required sprinkle some water on the brinjals and again cook covered. Cook the brinjals till they are fully cooked. Then remove the lid and cook till they are crisp.

transfer the brinjals to a serving bowl. Serve hot with white rice.

Miriyala Rasam

2011-01-06T19:22:00.000-08:00

In gradients:

2 tbsps cooked and mashed tur dal/kandi pappu

1 large tomato, chop into small pieces

1/4 tsp turmeric pwd

tamarind, small lemon size, extract juice in half a cup of water

4-5 curry leaves

salt to taste

3 cups water

For Popu:

1/2 tsp mustard seeds

1/4 tsp cumin seeds

pinch of fenugreek seeds

1/4 tsp asafoetida/hing

1 dry red chilli

few curry leaves

1-2 tsps oil

Dry roast the below in gradients in to coarse powder

1 tbsp Tur dal

2 tbsp Pepper /Miriyalu

1 1/2 tbsp Coriander seeds

pinch of Fenugreek seeds

3/4tbsp cumin seeds

Preperation Method:

Heat a deep vessel, add 4 cups of water, chopped tomatoes, tamarind extract, salt, turmeric pwd, curry leaves and bring to a boil.

Add the charu podi we made before and mashed dal and cook for another 5 mts.

Heat oil in a pan, add mustard seeds.cumin seeds,fenugreek seeds and as they splutter,

add red chili and curry leaves and fry for a few seconds. Add asafeotida and turn off heat.

Add this to the rasam and combine. Garnish with coriander leaves and serve with white rice.