My Kitchen's Aroma

Pinwheel Sandwich

2013-05-10T02:19:00.000+04:00

Most of you will agree that cooking doesn't take much time but to decide what to cook takes time. Sometimes i break my head what to cook in particular what to pack kids boxes to school, be it there snack box or lunch box. And that too very picker eaters like my kids it is even more difficult to decide what to pack. My two girls have different taste and i have keep both of them in my mind when i cook. Last week i remembered making a note of pin wheel sandwich in my old recipe book. I didn't bring that book with me here but i vaguely remember the recipe,which is very easy to make and calls for very few ingredients.

Ingredients:

Bread 2 slices
Green chutney to spread on the bread
Tomato ketchup/Red chutney to spread on the bread

Method:

Cut the edges of the bread.

Slightly wet the bread and spread it with the help of a rolling pin.

Spread green chutney on one slice and cover it with another slice.

Then spread tomato ketchup on the top and carefully roll the bread into a log.

Cut the log into pieces and serve.

My kids enjoyed this very much...For us instead of tomato ketchup i used red chutney.

Kheema Pasta

2013-05-06T02:13:00.003+04:00

This is the easiest way of making pasta and calls for very few ingredients. Since few days kids are asking me to make pasta as they eat at my friend's place. My friend told me this recipe and since then i am making this pasta very frequently.

Ingredients:

Spiral pasta 2 cups
Kheema (minced meat)
Pasta Sauce 1 Cup
Garlic 3 pods
Salt to taste
Chicken chicken cubes 1
Onions 1 chopped finely
Oil 2tbsp

Method:-

Boil pasta with a pinch of salt and 1 tsp of oil. Drain water and keep aside. (I followed the instruction on the pasta packet, as the boiling time of pasta differs from brand to brand and according to ones liking). I like pasta too be soft.

Take oil in a pan. Saute garlic and onions.

Add kheema and salt. Cover and cook until kheema is cooked. It took about 20 minutes for the kheema to cook for me.

Add chicken cube and saute until the cube melts.

Then add the tomato sauce.

Saute for a while and add 1/2 cup of water. Let the sauce thickens and oil starts leaving the pan.

Now add the boiled paste and mix well.

Serve hot.

Khichdi Keema Khatta

2013-04-28T19:23:00.001+04:00

This combo is authentic dishes of a hyderabadi household. I never ate this combination of Khichdi keema and khatta. I chanced upon Chowder Singh facebook update regarding this combination and he posted video of these dishes. Husband used to eat this in Dubai and he encouraged me to do this. I made these for lunch and believe me it was not at all heavy, it was scrumptious meal.

Ingredients for Khichdi

Raw rice 1 cup
Masoor/ tuvur dal 1/2 cup
Ginger garlic paste 1 tbsp
Green cardamom 2
Cloves 2
Onions sliced 1
Green chillies 2
Oil 2 tbsp
Turmeric powder 1/4 tsp
Salt to taste

Method:

Soak rice and dal for an hour.

Heat oil in a cooker. Add cloves, cardamom , green chillies and onions. Sauté until onions are fried.

Then add ginger garlic paste and saute until ginger garlic paste is cooked.

Add soaked rice and dal. Sprinkle turmeric powder and salt. Mix well.

Add enough water and pressure cook until done. For one glass of rice i add 2 glasses of water. Here i added 2 1/2 glass of water.

Ingredients for Kheema

Kheema minced 1/4 kg
Onions 1 sliced
Green chillies 2
Kasuri methi 2 tbsp crushed
Garam masala powder 1 tbsp
Coriander powder 2 tbsp
Curd 1/2 cup
Ginger garlic paste 1 tbsp
Red chilly powder 1 tsp
Turmeric powder 1/4 tsp
Tomatoes 1 chopped finely
Oil 2 tbsp
Salt to taste

Method:-

Fry onions and green chillies until transparent.

Add chopped tomatoes. Then add all the masala, turmeric powder and saute until oil starts leaving the pan.

Then add curd to the above. Saute for a minute.

Include kasuri methi and fry for some more time.

Than add kheema and salt.

Mix well and add enough water. Cook until kheema is cooked and water has dried up.

Ingredients for Khatta

Onions slice 2
Green chillies 1 chopped
Coriander leaves few
Garlic 2 chopped
Tamarind juice 2 cups

Mix all the above. Season with the following ingredients.

Oil 1 tsp
Rai 1/2 tsp
Zeera 1/2 tsp
Curry leaves few
Red chilly 2

Orange and Vanilla cake

2013-04-14T05:50:00.002+04:00

April 3rd was hubby's birthday and i baked this cake before the day as i had to work on April 3rd and i come home quite late. So we celebrated his birthday a day before.

Ingredients:-

Maida/all purpose flour 3 cup
Butter 1 1/2 cup
Sugar 2 cup
Eggs 4
Baking powder 1tsp
Milk 1/4 cup
Vanilla essence 1 tsp
Orange juice fresh 1/4 cup
Mixed fruit jam 5 tbsp
Desiccated coconut

Method:-

Mix the dry ingredients. Divide the dry ingredients into two parts.

Take half of the butter and two eggs and beat until fluffy. Add vanilla essence.

Now slowly add the mixture into the one part of the flour. Add milk and mix well.

Grease a baking pan and pour the batter and keep aside for a while. In the mean while preheat the oven at 190 C.

Then take the second part of the dry ingredients. Take the remaining butter and add the two eggs and beat until fluffy. Add orange juice.

Now add the above mixture into the remaining flour and mix thoroughly.

Grease a banking pan and pour the batter.

Now bake both the cake for 35-40 minutes until tooth pick comes out clean.

Let the cake cool down.

Spread jam on the cake which has vanilla. Sprinkle coconut on top.

Place the cake which is in orange colour on top of the above cake. Spread jam and sprinkle desiccated coconut.

My kids wanted to decorate the cake more and they sprinkled those fancy things which we brought from a cake store here. I am not sure what they are called, excuse me for that.

Boiled Anda Burji/ Boiled Egg Scramble

2013-03-24T01:57:00.002+04:00

It's been two months i started working here, life has been hectic and i am loving this.... I have don't have time for shopping groceries and veggies eggs come to my rescue. One such recipe is the one below which is easy to make and filling too.

Ingredients:-

Boiled eggs 6
Onions 2
Green chillies 2
Curry leaves few
Saunf 1/2 tsp
Rai/ mustard seeds few
Udad dal few
Turmeric powder 1/2 tsp
Red chilly powder 1/2 tsp
Oil 2 tbsp
Salt to taste

Method:

Cut each egg into 8 pieces.

Take oil in a pan. When hot add rai and udad dal. Add curry leaves. When rai splutter add saunf,onions and green chillies.

Fry till onion change colour. Don't fry onion much. Add turmeric powder and salt.

Then lastly add boiled eggs. Mix very carefully so that eggs don't break. Sprinkle red chilly powder and mix carefully. Serve hot.

Serve as a side dish with hot rotis. But sometimes we eat it as snacks. By the time i serve lunch or dinner this curry is half eaten.

Banjara Mutton

2013-03-17T05:52:00.000+04:00

Husband is totally a foodie....He loves to see food pictures and he follows many food sites, food channels and hotels on Facebook. He chanced upon a page of Chowder Singh. Excellent website on Hyderabad street foods and other regional foods. I love to see his videos of street food of hyderabad, they take me back to my memories in hyderabad during my college and working days....The chat at Gokul chat bandar....Burger at Universal....Mutton/Chicken puffs at gulf bakery.....Karachi biscuits.....chai at Irani cafe.....Lukmi at a cafe in Sainikpuri....Biryani at Paradise.....Gol gappas at a stall near my house....Pava bhaji at the same stall.....not to forget Goli Soda in summer.....sugar cane juice with lots of ice.....Mirchi baji....Alo toast opposite Anjali theatre....

When i was browsing Chowder Singh website i chanced upon a video of Banjara Mutton. Two lambada couple show how to make banjara mutton. We all loved the taste of banjara mutton. The was totally different to what we eat every day. Here is the link for Chowder Singh website and here is the link for Banjara Mutton.

Ingredients

Mutton 1/4 kg
Oil 4 tbsp
Onions sliced 2
Tomato paste 1 cup
Bay leaf 1 powdered
Cinnamon 1/4 tsp
Red chilly powder 1 tbsp
Salt to taste
Turmeric powder 1/4 tsp

Paste 1

Coriander leaves few, garlic 3 and Coconut 1/4 (fresh). Make smooth paste.

Paste 2

Poppy seeds 1 tsp, bay leaf, cinnamon, ginger 1/2'' pc and roasted channa dal (putnalu pappu). Make smooth paste.

Method:

Take a deep bottom pan. Fry onions without any oil until they are charred a bit.

Now add oil. Add coconut paste (paste 1). Saute until oil comes out.

Than add paste 2. Saute for a 3-4 minutes.

Add raw tomato paste. Add red chilly powder and salt.

Let the masala cook for 3-4 minutes.

Add mutton. Mix well and add enough water. Now add turmeric powder.

Let it cook for 40-50 minutes or until the mutton is soft and tender.

Serve hot with rice.

Garlic and Spinach Paratha

2013-03-13T03:42:00.003+04:00

I have been working here since last two months and not getting enough time to cook differently what i cook everyday. Most of the time i cook rice, dal, curry and roti. Its been long i made any paratha. Came home early few days back and thought of making something different as we are bored of eating the same thing.
Made garlic and spinach paratha. Here is the recipe.

Ingredients:

Wheat flour 2 cup
Spinach chopped 1 cup
Garlic 3 crushed
Salt to taste
Oil 1 tsp
Oil for frying

Method:-

Boil spinach and drain water. Don't throw away the water. Can be used to make dough.

Mix wheat flour, garlic, boiled spinach, salt and oil. Make a soft dough using the drained water from the boiled spinach.

Take tennis ball size dough and roll into a round shape roti with rolling pin.

Heat tawa and fry the roti on the sides,applying oil on both the sides while frying.

Serve hot with plain curd and chaat masala.

Bakarwadi

2013-03-11T02:50:00.005+04:00

First time i ate Bakarwadi is when my brother-inlaw brought them from Pune. The taste was awesome and i still remember them after eating them 2 years back. I forgot what they are called and i chanced upon FB update of Sangeetha Khanna where she posted pictures of bakarwadi. The best part about Sangeetha's recipe is that bakarwadi are baked not deep fried. I wanted to give it a try. Last Sunday i had much time during afternoon and i baked them. I changed the ingredients for the stuffing and did them as she mentioned in her recipe. The stuffing is from Chakli blog. Here goes the recipe for baked Bakarwadi.

Ingredients:

Wheat flour 1 cup
Maida/all purpose flour 1 cup
Besan 1 cup
Oil 1/2 cup
Salt to taste
Ajwain 1/2 tsp
Soda bicarbonate 2 pinch.

Stuffing

Besan 2 tbsp
Poppy seeds 1 tbsp
Sesame seeds 1 tbsp
Fennel seeds powder 1 tsp
Ginger garlic paste 1 tsp
Sugar 2 tbsp
Red chilly powder 1 tsp
Coriander powder 1 tsp
Garam masala powder 1 tsp
Oil 1 tsp

Method:-

Mix all the ingredients of the dough with enough water and make a hard dough. Let the dough rest for while.

In the mean while prepare the stuffing.

Dry roast poppy seeds and sesame seeds. Keep aside.

Take oil in a pan, when hot add ginger garlic paste. Saute until the ginger garlic paste is cooked. Add besan to it. Saute for a while, then add red chilly powder, coriander powder, garam masala powder and salt.

Saute for another 2 minutes. Lastly add sugar, poppy seeds and sesame seeds. Let the mixture cools.

Pre heat the oven at 200 degrees Celsius.

Take a cricket ball size dough and flatten it with a rolling pin.

Spread 2 tbsp of the stuffing. Roll the flattened dough into a long log.

Then cut into log into 1 inch pieces.

Grease the baking tray and spread the bakarwadi in a line giving enough space. Can see that in the picture above.

Bake for 15-20 minutes at 180 degree Celsius. When hot they are soft but the next day they are hard.

For detailed pictures of who to make bakarwadi visit Sangeetha khanna's blog Banaras Ka Khana .

Achari Vegetable

2013-02-23T20:30:00.000+04:00

It's been a while i updated my blog. Life has become very hectic and everything is going in a fast forward mode. Its always running....But i am enjoying my fast phase of life as of now. Was at home for long after i had my girls and now they are big enough to manage by themselves i started going to work. But i never compromise on what food i give my girls and what we both eat. I make it a point to give fresh food for my kids and include a fruit everyday in diet. Most of the time i cut my veggies and i wake up early and cook. And weekends i cook a lot and we have a feast during the weekends. But kids insists that they want to eat out so mostly saturday evenings we eat out and it is mostly macdonalds take away.

I love to cook mixed vegetables curries and fries. I had achari masala which i made for achari paneer and i used that same masala in this curry.The achari masala can be found here Here goes the recipe:-

Ingredients:-

Capsicum 4 chopped into big slices
Onion 2 chopped into 8 pieces each
Cauliflower 1
Tomato 1 chopped into big pieces
Ginger 1'' pc chopped finely
Garlic 2 chopped finely
Achari masala 3 tbsp
Green chilies silted 2
Oil 2 tbsp
Salt to taste

Method:-

Take oil in a non-stick kadai. When hot add oil.

Add ginger and garlic. Saute until they are light brown in colour.

Then add onions and green chilies.

Saute for just half a second and add all the veggies.

Sprinkle salt and cook covered.

The veggies will get cooked in their own water.

Don't saute much and it avoids breaking of the veggies.

Once you think the veggies are soft and cooked sprinkle achari masala.

Now don't cover and let it cook until oil oozes out .

Serve hot with roti.

Black Channa/ Senagalu pulao

2013-01-03T22:22:00.000+04:00

In Andhra women give soaked black channa/senagalu to other women when they visit their houses for Varalaxmi Varatham. So each and every household have much of senagalu (channa) left after the Varalaxmi Varatham. What we used to do was boil them and season them and eat like chat. And sometimes my mom used to boil channa/senagalu and mix it with rice and that she used to give us for lunch to college.

I remember my mom used to mix boiled channa/senagalu and boiled potato with rice. This was her quick lunch box recipe and tasty too...

Ingredients:-

Black chenna/senagalu soaked over night 1/2 cup
Cooked rice 3 cups
Onions 1 chopped
Green chillies 2 silted
Boiled potato 1 chopped into big pieces
Ginger garlic paste 1 tsp
Turmeric powder 1/4 tsp
Oil 2 tbsp

Method:-

Boil channa and drain water. Keep aside until use.

Heat oil in a pan. Add chopped onions and green chillies.

Saute for a while until onions are light brown in colour.

Add ginger garlic paste and saute until ginger garlic paste is cooked.

Sprinkle salt and turmeric powder.

Lastly add boiled black chenna and potato pieces.

Saute until the mixture is slightly dry and add boiled rice to it. Mix well and serve hot with raita of your choice.

Moz Ka Metha

2012-12-31T22:27:00.000+04:00

This year blogging took a back seat. Was too busy in last few months that i didn't post anything. Only 36 posts were posted compared to last year's 57 posts. Hope this coming year i will be active in blogging. This year i completed 4 years of blogging (personal blog) and Jan 26th next year i will complete 4 years in food blog. Learnt a lot from the fellow bloggers about different cuisines. By seeing you all I got guts to attempt the recipes which i would not have done it without seeing your recipes or the pictures or reading your post.

A big thanks to all my friends,bloggers and readers...

Ending this year with a dessert a true hyderabadi style of serving desert after a sumptuous meal. Moz Ka Metha which means Banana sweet. This is a authentic recipe from Hyderabad and calls for very few ingredients similar to Kubani ka Metha and Double Ka metha. Here goes the recipe :-

Sweetened condense milk 1 tin (medium)
Milk 1 cup
Ripe Banana 2
Ghee 1 tbsp
Cardamom powder 1 tsp
Saffron few strands soaked in warm milk
Pistachio few (soaked and skin peeled)

Serves two.

Method:-

In a non stick deep pan take condense milk and milk and let it cook for 10-12 minutes on low flame.

Meanwhile slice banana pieces and slightly roast banana pieces with 1 tbsp of ghee into light brown colour.

After 10-12 minutes of cooking slowly add banana pieces into milk. Let it cook for 5-6 minutes. Check if banana pieces are soft enough. They should not be over cooked.

Once banana pieces are soft enough and the milk has thicken remove from the stove.

Add cardamom powder and saffron strands along with milk.

Sprinkle pista on top and chill until you serve it.

It taste very good if it is chilled.

Serve chilled after a sumptuous lunch/dinner.

HAVE A WONDERFUL NEW YEAR

Achari Paneer

2012-12-29T03:22:00.000+04:00

Who is not a fan for paneer?? Till now I didn't meet anyone who says she/he doesn't like paneer. So like everyone we too love paneer, let it be paneer paratha or paneer curry. I have few paneer recipes in my blog, can find the links to recipes at the end of this post. This recipe is from VahRehWah.com.

Once I added mixed pickle to the paneer gravy and it tasted just like the one we get in restaurant.

Ingredients:-

Paneer cubes 15-20
Onions 1 chopped
Capsicum 1
Tomatoes 1
Salt to taste
Turmeric powder 1/4 tsp
Ginger garlic paste 1 tbsp
Curd 1/2 cup
Sugar 1/4 tsp

Achari Masala

Red chillies whole 6-7
Rai/mustard seeds 1/2 tsp
Cumin seeds 1 tsp
Coriander seeds 1 tbsp
Saunf 1 tsp
Fenugreek seeds/methi seeds 1/2 tsp

Make a fine powder of the above ingredients.

To this powder add capsicum and tomatoes. Make a smooth paste.Keep aside.

In a pan take oil and when hot add onions and sauté until light brown in colour.To this add turmeric powder and ginger garlic paste. Sauté until the ginger garlic is cooked.

To this add the achari paste. Saute until oil leaves the pan. Then add curd and 1 cup of water. Sprinkle sugar.

Let it cook for another 3-4 minutes. Now again oil starts oozing out. To this add paneer. Mix well.

Serve hot with roti.

Paneer Peshwari
Peas paneer makhani
Kadai paneer
Palak paneer burji
Methi Chaman
Palak Paneer
Stir fried spinach with cottage cheese
Paneer butter masala
Paneer chicken

Chole Bhature

2012-12-27T00:30:00.000+04:00

Kids winter break started and i am on my toes to feed them. They are bored of eating the same stuff of dal,egg,rice,roti,curry and yogurt. I have to please them sometimes with puris (which i avoid eating). I remember once when i was pregnant with my first child i went to restaurant in Oman and ordered Chole Bhature , i never ate them before so wanted to try. When a plate was brought with a two huge bhature i felt other eaters at the restaurant were staring at my plate thinking how much hungry I am. Those Bhature was huge and I ate two without sharing them with hubby. After that I totally forget about them after leaving Oman.

The other day I was watching Sanjay Thumma's videos and i chanced upon Bhature recipe. This recipe is from VahRehVah.

And chole recipe is not the same which is served with Bhature, this is a different version which i saw in Sanjay Thumma's videos. I made little changes in the recipe.

Ingredients for Bhature

Maida/ All purpose Flour 2 cups
Sooji/Bombay rava 4 tbsp
Curd 4 tbsp
Salt to taste
Sugar 1 tbsp
Oil for deep frying
Water to make dough

Method:-

Mix all the ingredients and add enough water and make soft dough.Let the dough rest for 2-3 hours.

Make small rounds and flaten the rounds. Deep fry them each. Take bhature on a kitchen towel.

The sooji in the bhature made the puris fluffy and they remained like that for sometime.

Ingredients for Chole

Chickpeas 1 cup soaked over night
Cinnamon small stick 1
Onions 1 chopped
Green chillies 1 chopped
Tomatoes 1 chopped finely
Kashmir chilly powder 1 tbsp
Cumin powder 1tsp
Coriander powder 1tbsp
Garam masala 1 tbsp
Garlic 3 (crushed)
Fresh coconut grated 3 tbsp
Oil 3 tbsp

How to make the curry

Pressure cook chickpeas until soft with a small cinnamon stick. Strain and keep the water aside.

Now in pan take oil,when hot add onions and green chillies. Saute until onions turn into brown colour.

Add crushed garlic and tomatoes and salt. Cover and cook until tomatoes are soft enough.

Then add cumin powder, coriander powder, garam masala powder and kashmiri red chilly powder.

Let all the masala cook for 3-4 minutes.

In the mean while slight roast the grated coconut into light brown colour and keep aside until use.

Now add the boiled chickpeas along with the water. Take few chickpeas and crush them into smooth paste.Add this paste to the curry (this gives gravy to the curry).

Let chickpeas boil for sometimes until the gravy thickens. Just before switching the flame off add the grated and fried coconut into the curry.

Mix well and serve hot with Bhature.

Raspberry Yogurt

2012-12-25T02:09:00.000+04:00

This is one of the fruits which my girls are eating frequently. I didn't like the taste but they both loved. I made raspberry yogurt which calls for very few ingredients.
Ingredients:

Raspberry 1 cup blended into smooth paste
Thick yogurt 2 cup
Honey 5-6 tbps (depends upon the sweetness you prefer)

Serves two.

Whip yogurt. Mix honey and raspberry paste.

Serve it chilled.

Kadala Curry

2012-12-23T06:34:00.000+04:00

If you live or lived in Dubai you wouldn't have missed eating kadala curry. Every cafeteria sells parato with kadala curry. When i was in Dubai when ever i felt i need to take a break from cooking we used to order parato with kadala curry. Never attempted to make this at home. The other day i was soaking this kadala i suddenly remembered about this curry which is quite famous in Kerala.

The googled for the recipe and i got the recipe from Spicy Chilly.What a curry it was and my taste buds are nodding with me that indeed i satisfied them. Spicy Chilly is a website of a very talented and versatile blogger and her pictures are awesome.I have been following that blog since long and i do read her post but I don't comment much. Now coming to the recipe,i didn't change anything in the recipe i followed the recipe to the core so i am not posting the recipe. For the recipe this link .Like the previous post here too I am just posting the picture.Enjoy and happy cooking...

Egg Dal

2012-12-19T02:28:00.000+04:00

I fell in love the first time i ate dal with egg,what a superb combination.First time i read about this dal in Hamaree rasoi.I am not posting the recipe as i followed the recipe given by deepa to the core.Here are the few pictures which i can't miss clicking them.For the recipe do visit Hamaree rasoi and for baking goodies too....

Prawn Pulao

2012-12-16T02:03:00.000+04:00

I am not much fan of sea food,the only fish i eat is Rogu,its a river water fish.I just love the taste of it.After coming here i never brought fish as mostly we get sea water fish which i don't like.But after coming here we are getting frozen prawns and kids love the fry i make.I blogged about the prawns fry here

The other day husband was not at home and daughter wanted to eat biryani and it was pretty cold out and i didn't dare to go out and get chicken.I had frozen prawns so i made this prawn pulao.This recipe i got it from my most treasured book "Kantamani Vantakalu".I carry this book where ever i go,it traveled with me which ever country i had been to. In school i didn't had telugu language and i the learnt only telugu alphabets.This book i am talking is in Telugu and i take my daughter's help to read it for me when husband is not around.Here is the recipe

Ingredients:

Prawns 1kg
Basmati rice 1 kg
Onions 4
Green chillies 8
Ginger garlic paste 2 tbsp
Milk 1 cup
Bay leaf 1
Cloves 6
Cinnamon 6 small pieces
Elachi 4
Mint leaves few
Coriander leaves few
Red chilly powder 1 tsp
Turmeric powder 1/4 tsp
Salt to taste
Oil 1 cup

Method:

Wash prawns and mix prawns with little salt,turmeric powder and red chilly powder.On a medium heat let the prawns cook in its water until dry.

In a deep bottom pan pour oil.Add 3 cloves,3 cinnamon, elachi 2, bay leaf, onions and green chillies.Once onions and chillies are fried throw in mint leaves.Add ginger garlic paste and sauté for a while until you think ginger garlic is cooked.

Then add the dried prawns mix well.

Add the rice to prawns.Mix well.Add enough salt.

Now pour 1 1/2 litre water (including milk).

Grind the rest left out cinnamon, cloves and cardamom into fine powder.

When the rice is half cooked,sprinkle the above masala powder and let the rice cook in low flame until done.

Serve hot.

Grilled Chicken Frankies

2012-12-11T00:00:00.000+04:00

This a slight different version of chicken Frankie.I grilled the chicken and shredded it and made the usual frankie.I blogged about chicken frankie here.Here are the ingredients :-

Grilled chicken few pieces
Rotis/Khaboos/Arabic bread 4
Egg broken and beaten well 2
Chopped onions 1 cup
Chopped tomatoes 1/2 cup
Amchur powder 1 tbsp
Salt to taste
Oil 1 tbsp

Chopped coriander leaves few
Red chilly powder 1/4tsp

Heat a pan.Spread roti/Khaboos/Arabic bread and brush the roti with egg.Turn and cook the other side with 1tsp of oil.

Remove from pan.

Shred chicken into small pieces.

Now assemble the frankie. Spread the roti. On that spread chicken pieces.Then add onions,tomatoes and coriander leaves.Sprinkle amchur powder,salt and red chilly powder.

Wrap up the roti and roll the end of the wrap with a foil.Serve warm.

PS: Didn't take the grilled chicken pic hence not writing the recipe.Once i make it again will post the recipe.

Pear Blueberry and Strawberry Cake

2012-12-09T02:39:00.003+04:00

The first time i tasted blueberries after coming here.I didn't like the taste much but kids just loved them.I like strawberries and pear.Always used to see blue berries cakes and muffins in blogs and never tasted them.I made the below mentioned cake with Blueberry and Strawberry toppings and Pear in the middle of the cake.I loved the warm bite of cake with the warm Pear in it.

Ingredients:

Plain flour 2 cups
Sugar 1 1/4 cups
Baking powder 1 tsp
Salt a pinch
Unsalted butter 1 cup
Eggs 2
Vanilla essence 1 tbsp
Milk 1/2 cup

Sliced Pears 10-12 slices
Blue berries few
Straw berries few

Method:-

Beat eggs until fluffy.

Mix all the dry ingredients

Mix eggs,vanilla essence and butter.

Slowly pour the egg mixture and milk into the flour and mix well.If still you didn't get the thick batter you can add little milk.

Divide the batter into two.

Line the pan with butter and sprinkle flour.

Pour half of the batter into the pan.Spread Pear slices on the batter and pour the other half batter on the Pear slices.

Lastly spread blue berries and strawberries on top of the batter.

Pre-heat oven and bake the cake for 180 degrees Celsius for 40-50 minutes.

Now when you insert sewer into the cake it should come out clean.

Corn Curry

2012-11-20T04:44:00.000+04:00

This is my mom recipe and the taste of the curry is awesome.This can be had as a side dish for rice or rotis.I had it with roties and taste was superb.

Ingredients:-

Sweet corn cob 1
Udad dal/Menapappu soaked for 1 hour
Fresh coconut grated 3 tbsp
Turmeric powder 1/4tsp
Salt to taste
Onion chopped 2
Green chillies chopped 3
Oil 2tbsp

For seasoning

Rai/avalu 1/4 tsp
Udad dal 1/4tsp
Curry leaves few

Method:-

Boil corn and keep aside.

In a pan take oil.When hot add all the seasoning.Saute for a minute.

Then add onions and green chillies.Fry until onions are pink in colour.

Add corn and udad dal and mix well.Add salt.

Saute for a while and lastly add grated coconut.

Serve hot with rice or rotis.

Mixed Dal

2012-09-28T18:23:00.001+04:00

Ingredients:-

Green Moong dal
Udad dal
Toor dal
Yellow moong dal
Chana dal

All dal in the same quantities.

Onions 1
Green chillies 1
Coriender leaves few
Turmeric powder a pinch

Soak dal for 2 hours.
Pressure cook all the dals along with one onion,one green chilly,turmeric powder and coriander leaves.

For tempering

Rai 1/4 tsp
Udad dal 1/4tsp
Zeera 1/4 tsp
Hing little
Chopped onions 1
Chopped green chillies 1
Coriander leaves few
Ginger chopped 1/2''
Red chillies 2
Curry leaves few
Oil 2 tbsp
Salt as per taste

Once the dal is cooked mash it very lightly.

Heat oil in a kadai and saute rai,udad,zeera, hing,red chilly and curry leaves.Add in ginger,onions and green chillies.Fry for a while.
Add in dal and salt.If the dal is dry add little water and cook for 4-5 minutes.Garnish with coriander leaves and serve hot with hot rice or rotis.

Andhra Prawn Fry

2012-09-18T19:44:00.000+04:00

We have been told by doctors that prawns are very high in cholesterol.We avoid eating prawns and they are quite costly too but very tasty.My daughters love prawns and when ever we go to restaurants we order for loose prawns.At my mothers place i used to eat a lot but after getting married i hardly cooked prawns.In last ten years i cooked prawns 10-11 times.

Ingredients:-

Prawns 500gm/1/2kg
Cinnamon 1''pc
Cloves 1
Onions cut into length wise 1
Green chillies slited 2
Curry leaves few
Ginger garlic paste 1 tbsp
Turmeric powder 1/4 tsp
Chilly powder 1/4 tsp
Coriander powder 1/4 tbsp
Garam masala powder 1/4tsp
Salt to taste
Oil 3 tbsp

Method:-

Wash prawns thoroughly and de-vein the prawns.

Boil prawns with little salt for 3-4 minutes.Drain water and keep the prawns aside.

Heat oil in a kadai,add cinnamon,cloves,curry leaves,onions and green chillies.Saute until onions change colour.

Now add ginger garlic paste and saute till the curry changes into brown colour.Now add prawns, salt, turmeric powder and coriander powder.

Saute for a while maybe for 5-6 minutes until the prawns are dry.

Lastly add red chilly powder and garam masala powder.

Serve hot as side dish or as party snacks.

Chicken Kurma

2012-09-01T21:15:00.002+04:00

Chicken 1/2 kg

Onion chopped 1

Green chillies slited 2

Tomatoes 3 big

Beans chopped 8-9pcs

Potatoes chopped (big pcs) 2

Ginger garlic paste 2 tbsp

Cinammon 1/2 incn pc

Cloves 2

Bay leaves 1

Red chilly powder 2 tsp

Turmeric powder 1 tsp

Curd beaten 1 cup

Salt as per taste

Oil 4 tbsp

Masala paste

Fresh coconut 3 tbsp

Coriander powder 1 tbsp

Cinnamon 1/2 inch pc

Cloves 2

Elachi small 1

Khas-khas 1 tsp

Shahi Zeera 1tsp

Make a smooth paste of the above ingredients.

Marinate chicken with salt,curd and ginger garlic paste for an hour.

Fry onions and green chillies in the oil until onions changes colour.Add cinnamon,clove and bay leaves.Add ginger garlic paste and saute for few minutes.Add beans and potatoes along with salt.Cover with a lid and let it cook for few more minutes.Now add turmeric powder and red chilly powder.

Then add the above masala and saute for 2 minutes.

Add chicken and mix well and cover and cook until chicken starts leaving oil.Then add big chunks of tomatoes and add 1/2-1 cup of water.

Let it come to boil and simmer the flame and cook till the gravy thickens.

Serve hot with rice or roti.

Pizza Paratha

2012-08-26T18:11:00.001+04:00

This recipe i got if from Rahat kitchen video.Here the chef shows a different way to make paratha.I tried doing it and i am satisfied with the outcome.The chef says its ok if the stuffing comes out.With normal way of making paratha i try hard to see that the stuffing doesn't come out.

This is quite similar to any veg paratha it is just a addition of grated cheese.The taste was awesome and i fried the paratha with butter.So butter enhanced the taste of paratha more.Here is the recipe and i am posting the pic how to make paratha in a different method.This i learnt it from Rahat kitchen.

Ingredients:-

For the dough

Wheat flour 2 cups
Maida/plain flour 1/2 cup
Salt as per taste
Milk 1/2 cup

Make a soft dough with the above ingredients adding required water.Keep covered and let it rest for sometime.

For the stuffing

Grated cheese 1/2 cup
Chopped veggies of your choice,maybe 2 cups
Oregano 1 tsp
Coriander leaves few
Oil 1 tbsp
Salt as per taste

How to make paratha in a different way

Take oil in a pan,once oil is hot enough add all the veggies,oregano,coriander and salt.Saute until veggies are soft.Let the stuffing cools.

Take a cricket size ball dough.Flatten it with a roll pin.

Keep the stuffing in the middle of the roti.

Grate cheese on the stuffing.

Roll the roti from one side.And roll the other end on it.

Again roll the long log into a flat ball.

Now don't use the rolling pin,instead used your hands to make the paratha.

Use enough dry flour and press the paratha with your hands.

Fry the paratha with butter and serve hot with curd and pickle.

****I hope the pictures speaks more than my explanation of how to make paratha.

Besan Dahi Phulki

2012-08-14T07:00:00.000+04:00

When i was in dubai i regularly used to eat at pakistani restaurant.I love pakistani food and the best are their kababs and parathas.I used to watch pakistani cookery shows too in Ary channel which i miss here.Few days back i was browsing a pakistani website zaiqa.com.They have the cooking videos telecasted on tv.I came across Besan Dahi Phulki.This recipe is quite similar to Pakore Wali Kadhi in my blog.I searched the web for a written recipe which i didnt get,so i watched the entire show,wrote the ingredients and the recipe.

I made this as a side dish to go with Capsicum rice.I loved the combo but it depends on once taste.This can be eaten as evening snack,that's what my kids did.They ate the left over in the evening.

Ingredients:-

Besan/Senagapindi 1 cup
Salt as per taste
Cooking soda a pinch
Pepper 1 tbsp
Oil for deep frying
A bowl with warm water (to soak the pokaras in it)

How to make pakoras

Mix besan with 1/2 cup of water and let it rest for 1-2 hours.If you think batter is too thick then little water can be added.

After 1-2 hours add salt,cooking soda and pepper.Mix well.

Heat oil.Drop besan into small rounds into the hot oil and fry until golden brown colour.

Take a bowl with warm water and leave the pakoras in the water.

Now make dahi.

Dahi/yogurt/perugu 2 cups
Salt very little
Red chilly powder 1/2tsp
Roasted cumin powder 1/2 tsp
Amchur powder 1/2 tsp

Oil for tadka/talimpu

Cumin seeds/zeera 1/4 tsp
Red chillies 3nos
Curry leaves few

Whisk dahi until smooth and add very little salt.

Then add amchur powder,red chilly powder and cumin powder.

Squeeze water from pakoras and leave them in the curd.

Take a small pan add oil.Once hot add zeera,red chillies and curry leaves.Once they are fried pour the takda on the curd.

Sprinkle chaat masala and coriander leaves.

Let it rest for 2-3 hours before being served.