Flavors Of South India

ChannaPapu Kobbari(channa Dal with coconut)

2011-04-26T18:10:00.002-05:00

Ingredients :

ChannaDal : 1cup
Coconut Grated : 1/4cup
Green chilies : 1no
Salt : to tatse

Tadka / Talimpu

Oil / ghee : 1tbsp

Mustard seeds : 1tsp

Cumin Seeds : 1tsp

Urad Dal : 1tsp2 : finely chopped

dried red chilli : 2no

Onion(small) : 1no

curry leaves

garlic cloves(minced) : 3no

Procedure :

Soak the dal in water for about 15 minutes.

Add little salt and half of the turmeric powder to it and boil on medium heat for about 15 minutes or till the lentils are soft but not mussy.

In a separate pan heat the oil. When oil is hot enough add ingredients in this order. First add mustard and cumin seeds, garlic and dried red chilies, urad dal and curry leaves and toast.add the chopped onion and fry till light brown

Then add the grated coconut and fry for couple of mins. Now add the cooked channa Dal and cook for a min and turn off heat.

Jeera Rice

2011-04-26T18:09:00.003-05:00

Ingredients :

Basmati rice : 1 cup
Jeera (cumin seeds) : 2 tsp
Cashewnuts (optional) : 2 tbsp
Green Chilies(chopped ) : 2no
Butter/Oil : 1tbsp
Salt : to tase

Procedure :

Wash the rice and soak in water for half an hour.
Heat Butter/Oil in a rice cooker , add jeera and cashewnuts. Fry until brown.
Add the rice , salt, water and stir. Cook until the rice is done.
Serve jeera rice hot with Mango Dal or any spicy curry.

Mango Dal(Pappu Mamidikaya)

2011-04-26T18:04:00.003-05:00

Ingredients :

Green mango : 1

Onion (small) : 1no

Toor Dal : 1cup

Chilli powder : 1tsp

Turmeric powder : 1tsp

salt : to taste

Tadka / Talimpu:

Oil / ghee : 1tbsp
Mustard seeds : 1tsp
Cumin Seeds : 1tsp
Urad Dal : 1tsp2 : finely chopped
dried red chilli : 2no
curry leaves
garlic cloves(minced) : 3no

Procedure :

Wash green mango,then cut it into small cubes.
Take toordal, mango, onion, chilli powder and turmeric in a pressure cooker. Add one and half cups of water. Close the lid and pressure cook until 3 whistles. Turn off the heat and wait for the pressure to go off.
The contents usually are cooked soft by now, add salt and with a wood masher or whisker, mash the dal, until all the toordal turns into fine mush.
In a pan , heat oil/ghee, once hot add ingredients in this order. First add mustard and cumin seeds, garlic and dried red chilies. Then urad dal and curry leaves and toast.
Remove the mashed mango dal from pressure cooker and add it to the popu . Stir to mix and cover the vessel with a lid so that the dal could absorb the flavors of popu. Turn off heat.
Serve Hot with Jeera rice/ white rice .

Liver Masala

2010-08-18T15:28:00.000-05:00

Ingredients :

Liver : 1 pound
Onion : 1 large(paste)

Ginger Garlic Paste : 1 tbsp

Garam masala : 1/2 tsp

Coriander Powder : 1 tsp

Turmeric Powder : pinch

Cumin Seeds : 1 tsp

Green Chillies : 2

Red Chilli Powder : 1 tbsp(adjust to taste)

Corinader leaves : 1/5 bunch

Salt : To taste

Oil : 2tbsp

PROCEDURE :

1.Wash the liver and keep aside..

2.Heat a pan,add oil,when hot add cumin seeds and let them splatter,now add onion paste, fry till light golden color, add salt, Turmeric Powder, red chillipowder, then add the ginger garlic paste and cook till it leaves it raw smell.

4. Add coriander powder and liver mix well cook for 10 min in low flame. turn off the heat and add garam masala.

6.Finally add chopped coriander leaves and serve it hot with Rice as a side dish

Pineapple Milkshake

2010-08-05T17:26:00.000-05:00

Ingredients:
Pineapple pieces - 2cups
Soy Milk/ Milk - 1/2cup
Sugar - 1/2cup
IceCream : 1scoop(opt)Vanilla extrat - 1/2 tsp(opt)
Ice cubes

Procedure:
Combine all ingredients in container of an electric blender; blend until smooth. Serve immediately.

NOTE : I used soymilk..

I'm sending dis to sanyukta's event

Mixed Nuts Pedha

2010-08-04T15:49:00.001-05:00

Ingredients :

Pedha/Khoya : 1cup
Sugar : 4tbsp(depends)
Maida : 1tbsp
Food Color : pinch(any color )
Cardamom powder : 1/2 tsp
Pistachios : 1/4 cup crushed
Almonds : 1/6cup crushed

Procedure :

1. Add sugar to khoya and put in microwave for 1min.let it cool
2. Now add Maida, Elachi and knead the dough till soft. Now divide the dough into 2 equal parts.
3. Take one half and add food color and mix well,to it add crushed pistachios(1tsp) and almonds(1tsp) and divide the dough into equal parts and make them into small balls.
4. Take the another half dough(white color dough) divide into equal parts and make them into small balls . Now take a white ball and press it with ur palms (like small puris), now place orange ball in center , seal by pulling the edges of the puri togetherto make a ball and make it into a cylinder shape by rolling in palms. proceed to make all balls.
5. Finally dip(all around) them in a finley crushed mixed nuts .

i'am sending this to Jagruthi Celebrate sweets ~ pedha and Nivedita's Kitchen

And to Event : Celebrating Independence Day by Akila's Kitchen

And event hosted by ayeesha IFTAR MOMENTS

Indo-Chinese Veg Noodles

2010-08-03T15:39:00.002-05:00

Ingredients :

Veg Noodles : 1/2 packet
Garlic pods : 2(minced)
Ginger : 1/2inch (minced)
Soy Sauce : 2tbsp
Vinegar : 1tbsp
Chilli Sauce : 1tsp(opt)
Eggs : 2(scrambled)
Carrots : 2( cut into long pieces)
Capsicum : (cut into long pieces)
Mushrooms : 4(cut intp pieces)
Beans : 6(cut into long pieces)
Cabbage : 1/ 5 pieces(i din't used)
Onions : 1small (slices)
Spring Onions : 2(finely chopped)
Salt : To taste
Oil : 3tbsp

Procedure :

1.Bring 6cups of water to boil, add little salt and oil, Now add noodles and cook for 3mins, strain and run cold water on noodles and keeep aside.
2. Bring 2cups of water to boil add salt and chooped carrot and beans. Cook for a min. strain and run cold water on vegetables. keep aside
3. heat oil in a pan add minced ginger and garlic,fry for a min and add boiled vegetables and fry for 2mins , now add mushrooms, capsicum, onions cabbage, scrambled eggs, spring onions, salt and saute for a min , then add Soy sauce, vinegar,chilli sauce , mix well and add cooked noodles, cook for 10 mins in a low flame. turn of the heat.
4. Garnish with chopped coriandar leaves.Serve hot with tomato sauce or any other sauce..

Second Award

2010-08-03T15:39:00.001-05:00

hii friends
I got another beautiful Award " The Versatile Blogger" from my loving blogger friends SUJA SUGATHAN, AIPI , SADHANA. thank u all so much... really very happy for sharing this award with me

To accept this award I have to thank the persons who awarded it, share seven things about myself and pass it to fifteen blogger friend.
About me
1. Cooking is my passion. always try to learn new dishes.
2. i love my hubby and my parents too
3. Watching Old movies, Playing Games (too many)
4. Love to sleep and lazy too.
5. intrested in interior decoration
6. Travelling and shopping
7. Gardening

Now I would like to share this award my blogger friiends
1. Lazzat
2. Dipika
3. Susan and Abraham
4. Suma Cuisine
5. Karunya
6. Sangi
7.Vasavi Suresh
8. Rumana Rawat
9. Kothiyavunu
10. My singapore kitchen
11.Babli
12.Chaitra
13.Hari Chandana
14. Mirch Masala
15.mythreyee .

Boondhi Laddu

2010-07-29T10:58:00.008-05:00

Ingredients :

Chick peas Flour : 11/2cup

Sugar : 11/4cup

Cardamom powder : 1tsp

Cashews : 5no

Raisins : 5no

Ghee : 2tbsp

Oil : for deep fry

Proceedure :

1. Heat ghee in a pan, add cashews, raisins fry till light golden color,keep aside.

2. In a bowl, combine Besan and water mix well to make a semi-thick batter (make sure the batter is not watery..Keep aside.

3. Heat oil in pan, pour batter in boondhi maker and fry boondhi(dont over fry like hot boondhi), remove when light yellow.

4. Add 1/2 cup water to sugar,bring to boil till it becomes 1string thread consistency.take a drop of the solution and drop it in water, if it remains intact and does not dissolve right away in water, the sugar

solution is ready.add cardamom powder.

5.Add cashews,raisin, boondhi to sugar syrup and mix well.let it cool
6. Add some ghee on your palms. Make laddus by squeezing the boondi in your hands.

!'m sending dis to sirikitchen for swets and savory for diwali series

and sending it to akila.. Celebrating Independence Day (CID) – 2010

An to EVENT hosted by ayeesha

My First Award

2010-07-29T10:56:00.000-05:00

Hello friends..

I recieved My first Award "Loving Blogger Award " from my dear blogger friends, thank u so much. Satya, Shes is very energetic blogger,she is really good and i love her, in a very short time she has won many hearts with her yummy, simple, quick and delicious recipes... you can find all veggie recipes at her blog.. and Umm Mymoonah is one of my favourite blogger, every one knows about her, wonderful collection of all types of recipes in her blog, very active blogger and very innovative in her cooking . do visit her blog u will find great recipes... thank you so much....

i would like to pass this award to 3 lovely blogger friends

Prani
Swathi
Turmeric&Spice

Dear blogger friends please accept this Award from my blog and pass it to 3 more lovely blogger friends.

Fish Cutlet/ Fish Cakes

2010-07-26T10:33:00.000-05:00

INGREDIENTS :

Fish Fillets : 4(i used Tilapia)
Ginger &Garlic paste : 1tsp
Bread Crumbs : 1cup
Mayonaise/ Yogurt : 1tsp
Lemon zest : 1/2tsp(opt)
Garam Masala :1tsp
Lemon Juice : 1tbsp
Red Chilli Powder : 1tbsp(depends)
Green Chilis : 2(finely chopped)
Onions : 1 Medium(finely chopped)
Coriander Leaves : 1/4bunch(finely chopped)
Turmeric Powder : pinch
Sweet Corn : 1/2cup
Egg : 1
Salt : to taste
Oil : for shallow fry

PROCEDURE :

Wash the fish fillets.Heat 1/2tsp oil in a pan.
Fry fish fillets for 2-3mins ( in medium flame ) on each side till fully cooked. Once cooked turn off the heat and allow it to cool.
Mash the cooked fish fillets, to it add Onions, Ginger Garlic paste, Garam Masla, turmeric, Salt, red chilli powder, lemon zest, Lemon juice, Sweet corn , green chilies,Egg, Coriander leaves , mayonaise/yogurt, and bread crumbs(1/4cup). Mix well.
Make patties with your hands (apply little oil to hands), any size and shape.
Dip patties in bread crumbs.
Heat oil in a pan and fry the patties (on both sides until they turn golden brown.)
Serve hot with white sauce or ketchup.

Kulfi

2010-07-21T13:11:00.002-05:00

Ingredients:

Wholemilk : 4cups

Sugar : 1/2 cup(to taste)

Bread pieces : 1

Cashewnuts/almonds : 6 (crushed)

Elachi powder : 1/2tsp

Procedure:

1.Pour milk into a wide pan and bring to boil over high heat, stir continously ,now lower the heat and cook till it reduced to 2cups(half of the quantity) / light thick consistency is reached. stir the side of the pan continously to avoid scalding

2.Now add powderd cashewnuts/almonds to it mix well

3.Remove the sides of the bread , and make into a pieces , blend it with milk to make a fine smooth paste.Now add bread paste to it , cook for a min ,it becomes thick.

4.Now add the sugar and cook for a min. turn off the heat and add elachipowder to it.Allow it to cool.

5. Pour the mixture into kulfi molds or in any small cups, cover with plastic wrap or foil and freeze until set, abt 6-8 hrs.

6. To serve , palce the kulfi molds or cups in water(room temp) for 2mins, Now removethe kulfi by holding the sticks of kulfi molds.. For cups turn upside down on any serving plate . decorate with chopped pista/ almonds

Pani Poori for Indian Cooking Challenge May ~ Sep 2010

2010-07-15T11:22:00.001-05:00

I'm Sending this to Srivalli Indian cooking challenge by linking it to Mr. Linky

Ingredients :

For Making Gol Gappe(poori)

Sooji/ Semolina : 3/4cup

Maida : 1tbsp

Oil : 1tsp

Salt : to taste

Oil : for deep fry

For Spicy Pani

Mint Leaves : 1/2cup

Coriander Leaves : 1/2cup

Tamarind paste : 1tsp

Salt : to taste

Ginger : 1inch

Green Chilies : 2

Cumin Powder(Roasted) : 1tsp

Kala Namak(black salt) : 1tsp

For Red Tamarind Chutney

Tamarind pulp : 1cup(soak tamarind(small lemon size) in 1cup of warm water , and extract the pulp)

Cumin Powder(Roasted) : 1tsp

Jaggery : 1/2cup

Red Chilipowder : 1tsp

Warm water : 2cups

Cloves : 2(opt)

Salt : To taste

For Filling :

Boiled Potato : 1

Boiled Chickpeas, Green peas : 1/cup

Chopped Onions : 1small

Tomatos : 1/2(optional)

Garam Masala Powder : 1/2tsp

Chat Masala powder : 1/2tsp

Salt : if required

Procedure :

1. Combine Semolina, Maida and salt , add water and mix well. add oil and knead the dough(more stiffer than roti dough) . cover it with a wet cloth and leave it for 30min.

2.Now divide the dough into 3 or 2 equal parts an make a balls and roll them thin like a roti(round). take a cookie cutter or cap of any bottle and cut it into a circles. as shown in fig

3.Heat Oil in a pan and fry them till golden brown in a medium flame, take them out and place them on kitchen towel, to get rid of excess oil.

4. Let them completely cool down, then place in airtight container

For Making Spicy Water

Put Mint leaves, Coriander leaves , ginger, chilies and cumin powder, black salt, salt and tamarind paste , add little water and blent into a smooth paste. Add water slowly by tasting it.allow it to cool

For Making Red Tamarind Chutney

Strain the tamarind pulp, to it add jaggery,red chili powder, cumin powder and salt, put the mixture in a pan and heat for 5mins on medium flame, turn off heat and allow it to cool
NOTE : i dint use the cloves. even though it tastes good
For Filling

1. Mix Boiled Potatos , salt, Cuminpowder, garam masala powder, keep aside
2. Add Chat masala powder, salt to the boiled Chickpeas/Green peas . keep aside

3. Chop the onions and Tomatos.

Serve :

To serve, first step - Fill a poori with little Potato, Chickpea/green peas, onions. Add some tamarind Chutney. Now dip the filled puri into the pani bowl(mint water)and scoop full of paani. serve immediately

FishCurry/ Chapala Pulusu

2010-07-13T17:45:00.001-05:00

Ingredients:

Fish Fillets : 4(i used tilapia)

Onion : 1large(finely chopped)

Tomatos : 1(opt)

Ginger Garlic Paste : 1 tbsp
Red Chilli Pwder : 1 tbsp(adjust to taste)
Turmeric Powder : pinch
Tamarind : 1/2 lemon size
(Soak in 2cups of warm water and extract juice from it)

Mustard seeds : 1tsp

Cumin seeds : 1/2tsp

Fenu greek seeds : 1/2tsp
Coriander Leaves : handful(chopped)

Green Chillies : 2
Sugar : 1/2tsp

Salt : To taste

Oil : 3 spns

Procedure:

1.Heat Oil in a pan ,once hot add Mustard seeds, Fenu greek, seeds, Cumin seeds. add chopped Onions, salt, turmeric powder, cook till onions turns soft. Add ginger garlic paste fry till it leaves it raw smell, now add green chilies, red chilli powder, coriander powder and mix well, now add chopped tomatos and cook till soft.

2. Now add the extracted tamarind juice without pulp and sugar cook in a high flame till u see oil separating on top of the gravy. taste the gravy if required add salt, tamarind juice and Green chilies.

3. Add the Fish fillets and cook in a low flame till gravy thickness, Once you add fish dont over mix it. turn off the heat .

4. Finally garnish with Chopped Coriander leaves serve with rice.

Masala Aloo

2010-07-11T23:35:00.003-05:00

Ingredients :

Potatos : 3no

Onion : 1large(paste)

Tomatos : 1no

Ginger Garlic Paste : 1 tbsp

Coriander Powder : 1 tsp

Turmeric Powder : pinch

Cumin Seeds : 1 tsp

Green Chillies : 2

Red Chilli Pwder : 1 tbsp(adjust to taste)

Corinader leaves : 1/5 bunch

Salt : To taste

Oil : 3 spns

Procedure:

1.Peel the potatos , Wash and cut them into pieces and Boil them, and keep aside

2.Heat a pan,add oil,when hot add cumin seeds and let them splatter,now add onion paste ,fry till transculate,add salt, Turmeric Powde, red chillipowder,then add the ginger garlic paste and till it leaves it raw smell.

4. Add chopped tomatos cook till it becomes soft ,add coriander powder,Now add the Boiled Potatos and mix well cook for 10 min in low flame. turn off the heat

6.Finally add chopped coriander leaves and serve it hot with Rice as a side dish

Gongura Niluva Pachadi

2010-07-10T12:56:00.001-05:00

Ingredients :

Gongura Leaves : 1bunch
Sesame seeds : 3tbsp
Dry Redchillies : 3no
Tamarind paste : 2tsp
Chilli powder : 3tbsp(depends on taste)
Turmeric powder : pinch
Mustard Seeds : 1tbsp
Garlic pods : 6no(depends)
Salt : to Taste
Oil : 9tbsp

Procedure :

1. Separate Gongura leaves from the stalks, Wash and dry them(if possible use towel , make sure dat leaves are completely dry)
2. Heat Oil(3tbsp) in a pan add Gongura leaves and close with a tight lid ,cook till rawness disappears and it becomes sticky and soft. Turn Off the heat and let it cool.Now grind it into a smooth paste.

3. Meanwhile Heat separate pan add sesame seeds fry them for 3-5 mins in medium flame. turn off the heat and add dry red chilis and salt. let it cool, blend it into a powder(dont over grind)
4. Heat 4tbsp of Oil , add Gongura paste cook for 5-7 mins in a medium flame, now add tamarind paste and turmeric powder , cook for couple of mins. Add sesame redchilli powder to it and mix gently , Now add redchilli powder, salt by adjusting to ur taste, mix well.

5.Heat 2tbsp of Oil , once hot add mustard seeds and Garlic pods. cook for a min , now add above paste to it , mix gently and turn off the heat.let it cool. Store it in a air tight Container

Gongura Mutton Curry

2010-07-08T20:23:00.000-05:00

Ingredients :

Gongura leaves : 1bunch
Mutton/Lamb : 1Lb
Onion : 1 medium
Ginger & garlic Paste : 2tbsp
Cloves : 5
Candamom : 3
Cinnamon Stick : 1inch
Yogurt(curd) : 3tbsp
Coriander Powder : 1tbsp
RedChilli Powder : 11/2tbsp
Turmeric Powder : pinch
Green Chilies : 2no
Salt : to taste
Oil : 4tbsp

Procedure :

1. Heat oil in cooker add Ginger & garlic Paste, Turmeric Powder, salt cook for a min, add lamb pieces(washed ) and 1cup water and cook for 3 - 4 whistles
2. Heat Oil in another pan add Whole spices,finely chopped onions and salt, cook till it turns light brown color , now add Coriander Powder, Yogurt(curd), RedChilli Powder, cook for a min , add Gongura leaves( washed and chopped) and green chilies cook in a medium flame till it becomes sticky.
3. Now add above mixture to cooked lamb ,cook till the gravy thickness approx.. 10 min in a high flame
4. Serve hot with rice

Note : if u dont want to use gongura as leaves in ur curry, you can make paste of cooked gongura. and use it

Chana Dal fry

2010-07-07T09:16:00.000-05:00

Ingredients :

Channa Dal : 1cup
Red Chilli Powder : to taste
Curry Leaves : 4no
Salt : to tatse

Procedure :

1. Wash and soak the Channa Dal atleast for 6hrs... dry them with a paper towel
2. Heat Oil in a pan, then add saoked channa dal and fry till they separate and float on oil.In the same oil fry curry leaves
3. Now add salt , chillipowder and curryleaves to channa dal and mix it with hand and store in air tight container.
4. Serve as a evening snack with tea

Sheruva / Gravy for Biriyani

2010-06-28T12:08:00.001-05:00

Ingredients :

Chicken(optional) : left over pieces
Poppy Seeds : 3tbs
Cinnamon Sticks : 1inch
Cloves : 3
Cardamon : 1
Bay leave : 1
Ginger & garlic paste : 1/2tbsp
Red chilli powder : 1tbsp
Coriander powder : 1tbsp
Cashewnut paste : 1tbsp
Turmeric powder : pinch
Salt : to taste
Oil : 2tbsp

Procedure :

1. Wash and keep aside chicken pieces like bones and fat( gives more taste). Make a fine paste of poppy seeds and keepaside

2. Take a thick bottom pan, heat oil , once hot add whole spices fry for a minute ,add ginger garlic paste cook till raw smell goes off. now add Turmeric powder ,Red chillipowder , Coriander powder , cashew nut paste and 1/2cup water.. cook till u see oil separating on it .

3. Now add poppy seeds paste and chicken pieces and add 11/2cup water ,salt and keep a tightly closed lid... i use pressure cooker for 3whistles...

4. Serve with Biriyani OR Fried Rice
Note : for vegetarian dont add chicken ... same procedure.... serve with veg fried rice or veg biriyani

Chiken Biriyani

2010-06-26T14:26:00.004-05:00

Ingredients:

Chicken with bones – 2 lbs, cut
Basmati Rice : 2 cups
Water – 6cups
Clarified Butter (Ghee) : 2 tbsp
Bay Leaves : 2
Mint Leaves(opt) : 1 handfuls
Cilantro : 1/4 cup (chopped)
Ginger & Garlic paste : 2 tbps
Onions - 1(medium)
Green Chili : 4no
Saffron (opt) : 1/4 tsp
Fried Onions : 1/4 cup

For Gravy Preparation:

Oil : 2 tbsp
Cinnamon Stick : 3″pc
Black Cardamom(optional) : 2
Green Cardamoms : 3
Cloves : 8
Pepper powder : 1/2tbsp
Cashews paste : 1tbsp
Salt : to taste
Cumin Powder : 1 tbsp
Coriander Powder : 1 tbsp
Turmeric Powder : pinch
Red Chili Powder : to taste

Procedure :

1. Wash and soak the Rice for a minimum 1/2 hour. In a separate pan, boil. 6 cups of water. Once boiling, add cloves(2),cinnamon sticks(1), candamom(1)Bay Leaves,Salt and Oil (1tsp).
2. Add the washed Rice to boiling water. Once the Water starts boiling again, time and cook for6-7 minutes (the Rice needs to be 3/4 way done). Drain the water from the Rice and keep aside.
3. Heat Oil and the Clarified Butter in a pan. Once hot, add the balance of whole spices – Cinnamon Stick, Star anise, Bay Leaf, Black & Green Cardamom & Cloves and fry in a low flame for couple of minutes
4.Add mint leaves and coriandar leaves cook in low flame.Add sliced onions and cook for a min ,add Ginger & Garlic paste and fry carefully in a low flame until the raw smell goes off..Add green chiliies fry for another minute. Keep stirring.
5.Add washed Chicken. Mix well. now add cashewnut paste ,pepper powder,Cumin powder, jeera powder and salt.
14.Mix very well. Cover and cook for about 10-15 minutes (the chicken should be 3/4 of the way done).
15.Pre-heat oven to 375 degrees Fahrenheit .
16.Coat an oven-proof dish with a little oil.
17.Start by layering the Chicken at the bottom of the dish along with a few pieces of fried onions (saving the gravy for top layer).
18.Fluff up the Rice and add a layer of it on top of the Chicken with half of the Rice.
19.Layer the balance of the fried onions and all the gravy on the rice layer.
20.Next spread the balance of the Rice.
21.Drizzle a little bit of ghee(1/2tsp),milk(3 tsp).
22.Cover with an air-tight lid or a foil and bake for 1 hour
23.Once out of the oven, take a ladle and mix it gently but well.
24.Serve hot with gravy or raita

TIPS :
1. If u dont have oven , cook in rice cooker
a. follow 8 - 18 steps ,add in the rice(uncooked) and curry to rice cooker
b. count chicken gravy as a measurement of rice water and add the remaining water
2. Chicken with bones works best

Chole Masala

2010-06-25T09:22:00.004-05:00

Ingredients:

Chick Peas : 11/2 cup

Onion : 1large(finely chopped)

Green Chillies : 2

Red Chilli Pwder : 1 tbsp

Tomatos : 2no

Ginger Garlic Paste : 1 tbsp

Coriander Powder : 1 tbsp

Cumin Seeds : 1 tsp

Tea tag : 1

Cinnamon Stick : 1/2 inch

Cloves : 4

Elachi : 2

Oil : 3 tbsp

Salt : To taste

Procedure:

1.Take a cooker filled with water and add the soaked chickpeas( saok it for overnight),add salt and tea bag and wait for 3 whistles and turn off heat.

2.Heat oil in a pan, add cumin seeds and let them splatter,now add whole spices and fry for a min.Now add the finely chopped onions,fry till it turns to light golden color ,add salt, ginger garlic paste and till it leaves it raw smell.

4.Now add green chilli , coriander powder,chilli powder and mix well,now add chopped tomatos and cook till soft.add half cup of water and cook on medium flame for 5 mins.

5.Add the chick peas,mix well and let them cook for 10mins in a medium flame.

6.Finally add chopped coriander leaves and serve hot with Pulka

Cauliflower Pickle

2010-06-22T12:12:00.000-05:00

INGREDIENTS :

Cauliflower pieces : 2 1/2 handful
Red chilipowder : 1/4cup
Salt : 1/4cup
Lemon juice : 1/4cup
Ginger & Garlic paste : 3tbsp
Turmeric : 1tsp
Fenugreek and cumin powder : 1tbsp
Oil : 1/2cup

PROCEDURE :

1.Cut and wash the Cauliflower pieces and dry them(if possible use cloth/papertowel)

2.Take above all ingredients into a bowl and mix well, now add the Cauliflower pieces and mix with a spoon/spatulla dont use ur hand. and store it in air tight container
3. Serve after 3hrs with rice or tiffins

Note : Roast the fenugreek and cumin seeds separately and grind together
2. Keep this pickle outside for 2days. next store it in Refrigerator and use.

Mysore Bonda

2010-06-21T12:44:00.002-05:00

MysoreBonda

Ingredients:

Maida -1 cup
Rice flour - 3tbsp
Baking soda - A pinchButtermilk ( to make the batter)
Green chilies - 2 (finely chopped)
Curry leaves(opt) - 3no
Onion -1 very small ...finely chopped(opt)
Cumin seeds - 1tbsp
Ginger - 1/inch minced
Salt to taste
Oil - for deep fry

Mysore Bonda

Procedure :

1. Mix all the above ingredients using buttermilk to a bajji dough consistency. keep aside for 3hrs .
2. Heat some oil in a frying pan.
3. When the oil is hot enough, drop the batter in oil and deep fry them till golden brown in a medium heat. Serve hot with coconut chutney or Ginger chutney.

Gongura Royyalu

2010-06-18T08:55:00.000-05:00

Ingredients :

Gongura Leaves : 1/2bunch
Shrimp/Royyalu : 1 cup
Ginger,garlic paste : 1/2tsp
Green chilis : 3no
Garlic crushed : 4no
Cumin seeds : 1tsp
Red chilis : 2
Curry Leaves : 3no
Salt : to taste

Procedure :

1. 1. Heat oil in a pan. Add shrimp (washed) to the oil.add little water.Add turmeric powder (to get rid off smell). Add 1/2 tsp ginger garlic paste. Cook shrimp in a medium flame.

Note: You will observe lot off water coming out of shrimp. Use this water to cook shrimp while it evaporates.
2. Wash and pluck the leaves from branches, heat the pan add gongura leaves and green chiils, add little water. cook till leaves becomes soft and turns like a paste. turn off the heat
3. let it cool, now grind it.. to make a smooth paste.
4. Finally heat a oil in pan, once hot add cumin seeds let it splatter ,add crushed garlic and red chilis,curry leaves, now Add the paste and little water and boiled shrimp. cook for 5 mins . turn off the heat

RAS MALAI - Cooking Challenge May10'

2010-06-15T10:34:00.042-05:00

i'am sending this post to Srivalli indian cooking challenge

Ingredients:

Whole Milk – 8cups (4cups for paneer and 4cups for rabri)
Sugar – 1cup(syrup) +4tbsp(for rabri)
Whey water/Lemon Juice/venigar/ – 4 Tbsp
Water – 5 cups
Saffron – pinch(opt)
Cardamom Powder – 1/4 tsp
Pistachios & Almonds – 2 Tbsp(chopped)

Procedure :

1. Boil 4 cups milk in a pan, once milk is boiled , slowly add lemon juice. wait for 2-3min stir continously. once the milk curdles you see paneer floating on top. strain the paneer in a cheese cloth.
2. Pour a little cold water over the paneer and hang the cheese cloth on the tap for approx 30 minutes to remove all of the liquid.
3. In a Non stick pan boil remaining 4 cups milk (for making rabri ) . boil till it reduced to half the quantity ,once boiled keep the flame low and keep cooking while stirring occasionally.

4. Remove the paneer from the cheese cloth and knead the paneer by hand to make it smooth dough(chapati/roti dough). Divide the paneer into 12 equal portions. Roll the portions in your hands until a smooth ball is formed. Lightly press the ball until it flattens out.

5. In the pressure cooker with water, dissolve 1 cup sugar and boil them till bubbles are seen take 1cup water from it separately in a bowl .then add the flattened paneer.cook for 10 min till paneer floats . switch off the heat
6. Remove the cooked paneer with a spoon into a bowl(sugar syrup) and allow it to cool.

7. Meanwhile, the milk in the non-stick pan should have reduced to half. Add sugar to taste, saffron,cardamom powder and nuts. Switch off the stove and keep milk aside.
8. Once the paneer is cool enough to handle with your hands, gently squeeze out the sugar syrup from the paneer and place the paneer into a serving dish.
9. Pour the prepared reduced milk over the paneer and chill in the refrigerator.