srikar's kitchen

MUSHROOM FRIED RICE

svgpriya78@gmail.com (srikars kitchen) — Tue, 06 Jul 2010 14:39:09 PDT

Ingredients

Mushroom-200gms
Onion-1 ea(finely chopped)
Garlic-1 tsp(chopped)
Ginger-1 tsp(chopped)
Mixed capsicum-1 cup(red,green & yellow)
Carrot-1/4cup
Beans-1/4 cup
Soy sauce-2 tbsp
pepper powder-1 tsp
Salt- to taste
Spring onion-for garnishing
Cilantro-for garnishing
Boiled rice-3 cups
Oil-2 tbsp

Method

Heat oil in a pan, add garlic,ginger,onion & sauté few mins.
Add mushrooms & cook until golden brown.
Add carrot,beans & allow to cook until half done.
Add mixed capsicums,pepper powder & salt.
Add cooked rice,soy sauce & mix well.
Garnish with spring onion & cilantro.

RISSO VERDE - GREEN RICE

svgpriya78@gmail.com (srikars kitchen) — Tue, 29 Jun 2010 16:26:47 PDT

Ingredients
Basmati rice-2 cups (soak for 30 min)
Mint rice-1 cup
Coriander-1/2 cup
Peas-1cup
Ginger-1 tsp
Garlic-3 cloves
Green chilli- 2 ea
Cumin seeds- 1 tsp
Fresh coconut - 1/2 Cup(grated)
Oil - 2 tbsp

Method

Blend in Coconut, mint, coriander, ginger, garlic & green chilli to a fine paste.
Heat oil in a pan temper with cumin seeds & add in the green paste.
Allow it to cook.
Season it well. Add in 4 cups of water to the mix & let it boil.
Add in the soaked rice,peas & cook it well.
Serve hot with raitha.

TOMATO BASIL SAUCE

svgpriya78@gmail.com (srikars kitchen) — Mon, 28 Jun 2010 14:19:55 PDT

Ingredients
Cherry tomato-500gms
Red onion-1 ea
Garlic-2 tsp
Fresh basil-1/2 cup
Dried oregano-2 tsp
Dried basil-2 tsp
Bay leaves-2 ea
Olive oil-5 tbsp
Crushed pepper-1 tsp
Sugar-1 tsp
Salt- to taste
Method

Heat olive oil in a pan, add bay leaves, garlic, onion & sauté few mins.
Add in Dried oregano & basil to flavour.
Add cherry tomatoes & simmer until it gets cooked very well.
Simmer it until all the liquid evaporates & forms to a thick sauce.
Add in salt & sugar to adjust seasoning. Add a nit more olive oil & allow to simmer.
Finish with fresh basil & use for pasta.

VEG SAMOSA

svgpriya78@gmail.com (srikars kitchen) — Sun, 27 Jun 2010 12:04:30 PDT

Ingredients

For Dough:
All purpose powder-2 cups
Salt- a pinch
Rawa-1 tbsp
Butter-2 tbsp

Mix all ingredients with water & make a tough dough & keep it aside.

For Stuffing:

Potato-1cup(cubed)
Cauliflower-1 cup(florets)
Peas-1/2cup
Turmeric powder-1/4tsp
Red chilli powder-2 tsp
Garam masala-2 tsp
Ginger-1/2 tsp(finely chopped)
Oil-2 tbsp
Cumin seed-1 tsp
Method
Heat oil in a pan, add cumin seed,ginger & sauté few seconds.
Add potato,turmeric powder,red chilli powder,garam masala & salt.
Cover the lid & allow to cook until half done.
Add cauliflower,peas & cook well .
keep it aside.

Take the dough , make a round shape & cut in to 2 halves.
Take one make a cone shape, in centre add malasa & fold it in.
Deep fry in hot oil .
Serve with Tamarind chutney or Mint chutney.

KADUGU PODI RICE- MUSTARD POWDER RICE - MUSTARD RICE

svgpriya78@gmail.com (srikars kitchen) — Fri, 25 Jun 2010 07:11:23 PDT

This recipe is great remedy for cold.

Ingredients
Mustard-2 tbsp
Salt-1 tsp
Boiled rice-1cup
Sesame oil-2 tsp

Method

Heat the pan, dry roast mustard seeds until it crackles.
Blend it with salt & keep it aside.
Take a bowl, add boiled rice ,mustard powder , sesame oil & mix well.
Serve with papad.

CHEESE BITES

svgpriya78@gmail.com (srikars kitchen) — Thu, 24 Jun 2010 13:48:28 PDT

Ingredients

Crackers biscuit-30 ea

Cream cheese-100gms

Onion-1/2cup (finely chopped)

Tomato-1/2 cup(finely chopped)

Green Capsicum-1/4 cup(finely chopped)

Yellow capsicum-1/4cup(finely chopped)

Red capsicum-1/4 cup(finely chopped)

Crushed pepper corn-1/4 tsp

Cilantro-1tbsp(finely chopped)

Method

Mix all the ingredients except crackers.

Arrange the crackers & add cheese mix on top.

Serve with hot tea.

IDLY POWDER - IDLY PODI- GARLIC IDLY PODI

svgpriya78@gmail.com (srikars kitchen) — Wed, 23 Jun 2010 17:26:44 PDT

Ingredients
Splitted channa dhal-1/2 cup
Urad dhal- 1/2 cup
Whole red chillies- 10-12 ea (acc to taste)
Methi seed-1 tsp
Black sesame seed-1 tbsp
Garlic -5-6 cloves
Hing- a small piece or 1 tsp
Jaggery- small piece
Tamarind- small piece(raspberry size)
Oil-2 tbsp
Salt- to taste

Method

Heat oil in a pan, dry roast all items one by one until golden roast.
Keep it separate & allow it to cool down.
Mix red chillies,salt ,hing in a blender to grind few seconds, add roasted channa dhal,urad dhal ,sesame seed to grind to a fine coarse powder.

Finally add garlic,jaggery to grind few seconds.

Serve with Idly or Dosa.

ONION SAMOSA

svgpriya78@gmail.com (srikars kitchen) — Wed, 23 Jun 2010 04:16:27 PDT

Ingredients
Onion-3 ea(sliced)
Redchilli powder-2 tsp
Mustard seed-1 tsp
Salt- to taste
Oil-2 tsp + frying
Samosa sheet-20 ea

Method

Heat oil in a pan, add mustard seed, onion & sauté.
Add red chilli powder,salt & mix well & allow to cook.
Take the samosa sheet, add onion mix & fold it in the shape of a triangle.
Deep fry in oil & serve with Tamarind chutney or Mint chat chutney.

I am sending this recipe to priya's healing foods onion.
I am also sending onion pakodas, kunuku to her event.

PIZZA-VEG PIZZA-PANEER PIZZA

svgpriya78@gmail.com (srikars kitchen) — Tue, 22 Jun 2010 15:17:20 PDT

Ingredients
Pizza Base:
Plain flour-2 cups
Fast dry yeast-1 tsp
Salt-1 tsp
Sugar-1tsp
Olive Oil-3 tbsp

Mix the dry yeast in luke warm water & allow to wait 2 mins.
Take a bowl, add rest of the ingredients with dry yeast water & mix well.
Dough should be soft. Apply olive oil & rest it 1-2 hours.

For toppings:
Tomato sauce-1/2 cup
Capsicum-1 cup (sliced)
Onion-1 ea(sliced)
Tomato-1 ea(sliced)
Mushroom-1 cup(slice)
Corn-1/4cup
Cheddar cheese-1/2cup

Method

Preheat the oven 200'C.
Dust the baking tray with flour, apply the pizza dough as base.
Apply tomato sauce on the base & add vegetables.
Add cheddar cheese cook it 10-15 mins in the oven.
Serve hot.

PANEER PIZZA

Ingredients
Paneer- 1cup (grated)
Capsicum-1 /4 cup(sliced)
Onion-1/4cup(sliced)
Cheddar cheese-3tbsp
Cilantro-1/2cup
G.chillies-2 ea(finely chopped)
Pizza Base- 1 ea(medium)
Tomato sauce-1/2cup

Method

Preheat the oven 200'C
Dust the baking traywith flour.
Apply the pizza dough as a base.
Apply tomato sauce on base & top with onion, capsicum,chopped chillies,cilantro & grated paneer.
Add cheddar cheese & cook it 10-15 mins.
Serve Hot.

ALOO PARATHA

svgpriya78@gmail.com (srikars kitchen) — Sat, 19 Jun 2010 03:21:54 PDT

Ingredients

Potato- 250 gms ( boiled & mashed)
Onion- 3 tbsp (finely chopped)
Green chillies-2 ea(finely chopped)
Ginger-1/2 tsp (finely grated)
Red chilli powder-1 tsp
Amchur powder-1 tsp
Salt- to taste

For Dough
Refined Wheat Flour-1 cup
Salt- to taste

Method

Make a tight dough with wheat flour & water & allow to rest.
Mix boiled grated potato,onion,g.chillies,ginger,red chilli powder,salt & amchur powder.

Mix well & make a lemon size ball.
Flatten the dough.

In centre put aloo mixture & again fold it and flatten it again.
Heat tawa,put the stuffed paratha & cook both sides evenly.
Serve hot with veg masala or chutney or Raitha.

MILAGU KUZHAMBU- GARLIC MILAGU KUZHAMBU

svgpriya78@gmail.com (srikars kitchen) — Fri, 18 Jun 2010 04:30:11 PDT

Ingredients

Garlic pods- 30 ea

Mustard seed-2 tsp

Tamarind - small lemon size

Salt- to taste

Sesame oil- 1/2 cup

Asafoetida- 1 tsp

To Roast

whole blackPeppercorns-2 tbsp

Cumin seeds -1 tsp

Coriander seeds-3 tbsp

Splitted channa dhal-2 tsp

Urad dhal-3 tsp

Red chillies-5-7

Methi seeds-2 tsp

Curry leaves-5-6 sprigs

Method

Heat oil in a pan, add all roast items one by one & roast upto golden brown.
Blend in all roasted spices along with tamarind & hing(asafoetida) to a fine paste.

Heat oil in a pan, add mustard seed, garlic sauté few mins.

Add ground paste & allow to cook & keep simmering until all oil comes out.

CREAMY STUFFED MUSHROOM

svgpriya78@gmail.com (srikars kitchen) — Tue, 08 Jun 2010 06:21:21 PDT

Ingredients

Button Mushroom-20 ea
Onion-2 tbsp (finely chopped)
Green capsicum-3 tbsp (finely cubed)
yellow capsicum-3 tbsp
Sweet corn-1 tbsp
Pepper powder-1 tsp
Salt- to taste
Cheddar Cheese-1 cup(grated)
Butter-2 tbsp
Oil-3 tbsp

Method

Trim the mushroom & remove the stalk.
Chop the stalk & keep it aside.
Heat butter in a pan, add mushroom & saute upto golden brown & keep it aside.
Heat oil in a pan, add onion, peppers,chopped stalk,pepper powder,salt &allow to cook & keep it aside.
Arrange the mushroom in tray, stuff the vegetable masala & cheddar cheese.
Roast in hot oven for around 15min until cheese melts.
Serve hot.

CHAT GREEN CHUTNEY

svgpriya78@gmail.com (srikars kitchen) — Sun, 06 Jun 2010 13:57:15 PDT

Ingredients

Mint-1cup
Coriander-1cup
Ginger-1 tsp
Chat masala-1 tsp
Lemon juice-2 tbsp
G.chillies-2 ea

Method

Add Mint,coriander,ginger,g.chillies &blend it together as a fine paste.
Add lemon juice,chat masala & salt.
Serve with chat items.

TAMARIND CHUTNEY

svgpriya78@gmail.com (srikars kitchen) — Sat, 05 Jun 2010 14:08:55 PDT

Ingredients

Tamarind-200gms
Sugar-2 cups
Red chilli powder-1 tsp
Chat masala-3 tsp
Roasted cumin powder-2 tsp
Salt-1 tbsp
Pepper powder-1/2 tsp

Method

Soak the tamarind in hot water & squeeze out 3 cups juice from the pulp.
Add all ingredients & mix well.
Allow to boil for 5 to 10 mins.
Allow it cool & serve with any chat items.
Note:
We can store this chutney for atleast a month in the refrigerator.

CARROT ALMOND KHEER

svgpriya78@gmail.com (srikars kitchen) — Thu, 03 Jun 2010 14:27:44 PDT

Ingredients
Carrot- 250gms
Almond-50 gms
Sugar-1 cup
Cardamom- 2 ea
Milk-3 cups

Method
Soak the almond in hot water & de-skin.
Pressure cook the carrot & almond with milk upto a whistle or two.
Cool it & grind with sugar & cardamom.
Serve cold .

KOTHU PAROTTA- KAIMA PAROTTA

svgpriya78@gmail.com (srikars kitchen) — Tue, 01 Jun 2010 07:38:09 PDT

Ingredients
Paratha-4 ea(Click here for the recipe)
Onion-1 ea(finely chopped)
Tomato-1 ea (finely chopped)
Ginger garlic paste-1+1tbsp
Red chilli powder-2 tsp
Garam masala-1 tsp
Cardamom-2 ea
Cloves-4 ea
Oil-for frying +2 tbsp
Plain flour-1 cup
Salt- to taste
Red food colour- a pinch
Corn flour-1 tbsp
Coconut-1 cup
Cashew nuts-10 ea
Poppy seed-1 tbsp

Method

soak the poppy seed , cashew paste & grind a fine paste with coconut.
Cook the paratha & keep it aside.
Make a medium thick batter with plain flour,corn flour, ginger garlic paste, red chilli powder, salt & red food colour.
Cut the paratha in quarter, dip in the batter & fry in oil until golden brown.
Cut the fried paratha as a small pieces & keep it aside.
Add oil in a pan, add cardamom, cloves, onion, ginger garlic paste, tomato & saute few mins.
Add red chilli powder, turmeric powder, garam masala powder & allow to cook until all raw flavour extracts.
Add coconut paste & allow to saute until oil comes out.
Now add fried paratha & mix well.
Garnish with red onion & cilantro.
Serve with Raitha.

MANGO PICKLE- MANGAI THOKKU

svgpriya78@gmail.com (srikars kitchen) — Thu, 27 May 2010 01:32:18 PDT

Ingredients

Raw mango-2 ea

Red chilli powder-2 tsp

Turmeric powder-1 tsp

Fenugreek seed-1 tsp

Sesame oil-3 tbsp

Mustard seed-1 tsp

Salt- to taste

Method

Deskin the mango & grate.

Dry roast the fenugreek seeds & grind to a fine powder.

Heat oil in a pan, add mustard seed, & allow to crackle.

Add grated mango & sauté.

Add turmeric powder, chilli powder, fenugreek powder & allow to cook until all raw flavour extracts.

Serve with yoghurt rice.

GINGER SYRUP WATER

svgpriya78@gmail.com (srikars kitchen) — Tue, 25 May 2010 13:42:26 PDT

Actually i got this from my Mother in law.This water is great remedy for stomach upset & indigestion.This water is not suitable for ulcer patients.

Ingredients

Ginger-30gms
Coriander seed- 3tbsp
Lemon juice-3tbsp
Sugar-2 tbsp

Method

Grind ginger & coriander seed in a blender with water.
Add 1 cup of water & drain it.
Add lemon juice, sugar & mix well.
Drink half cup & feel better.

SHRIKHAND

svgpriya78@gmail.com (srikars kitchen) — Wed, 19 May 2010 11:23:59 PDT

Ingredients

Yoghurt-3cups

Caster Sugar-1-1 ½ cup ( Acc to taste)

Cardamom powder-1/4 tsp

Saffron-few threads

Pistachio-few chopped

Almond-few (chopped)

Method

Remove the whey from the yoghurt by hanging it in a muslin cloth & tie it so that only the water drains through the cloth & the fat remains. Allow it to hang for around 6hrs or overnight.

Remove it from the cloth to a bowl & add in the sugar, saffron & cardamom powder.

Garnish with the chopped nuts & serve chilled.

KAALAN

svgpriya78@gmail.com (srikars kitchen) — Tue, 18 May 2010 17:45:33 PDT

Ingredients

Raw plantain-2 ea

Coconut-1 cup(grated)

Red chillies- 2 ea

Turmeric powder-1 tsp

Pepper powder-1/2 tsp

Cumin seed-1 tsp

Yoghurt-2 cups (beaten)

Coconut oil-1 tbsp

Curry leaves-2 sprig

Mustard seed-2 tsp

Urad dhal-1 tsp

Method

Peel the plantain & cut in to small cubes.

Grind coconut, cumin seed almost to a fine paste.

Boil 2 cups of water with pepper powder, turmeric powder, salt & cubed plantain.

Allow to cook until plantain is soft, add beaten yoghurt.

Add ground coconut paste & mix well.

Add coconut oil in a pan, add mustard seed, urad dhal, red chillies, curry leaves, allow to temper & add to the Kaalan.

MYSORE RASAM

svgpriya78@gmail.com (srikars kitchen) — Mon, 17 May 2010 15:31:13 PDT

Ingredients

Tuvar dhal-1/4cup

Turmeric powder-1 tsp

Tamarind- small lemon size

Tomato-1 cup

Curry leaves-1 sprig

Mustard seed-1 tsp

Cumin seed-1 tsp

Jaggery-1 tsp

Ghee-2 tsedp

Red chillies-1

Cilantro- for garnishing

To grind

Red chillies-4-5 ea

Coriander seed-2 tbsp

Cumin seed-1 tsp

Grated coconut-2 tbsp

Oil-2 tsp

Heat oil in a pan, add one by one & sauté until roast & grind to a fine paste.

Method

Soak tamarind in water and extract 3 cups of tamarind flavoured pulp.

Add tomato ,turmeric powder, salt ground paste & allow to boil in the tamarind exract.

Pressure cook tuvar dhal separately.

Add cooked tuvar dhal, jaggery & mix well.

Heat ghee ina pan, add mustard seed, cumin seed, red chillies, curry leaves, hing & allow to temper & add to the rasam.

Garnish with cilantro.

CORN RIZZO- SWEET CORN RICE

svgpriya78@gmail.com (srikars kitchen) — Fri, 30 Apr 2010 14:43:53 PDT

Ingredients

Sweet Corn- 2 cups
Carrot-1/4cup(finely Cubed)
Peas-1/2cup
Onion-1ea(finely chopped)
Ginger garlic paste-2 tsp
G.chillies-3 ea (acc to taste)
Oil-2 tbsp
Cumin seed-1 tsp
Sugar-1 tsp
Salt- to taste
Cooked Rice-3 cups
Roasted cashew-3tbsp
Roasted Raisin-2tbsp

Method

Heat oil in a pan, add cumin seed,onion & sauté few mins.
Add sugar & allow to caramelize.
Add ginger garlic paste, g.chillies, carrot,peas,sweetcorn & allow to cook.
Add cooked rice & mix well.
Garnish with cashew & raisin.

GOPI PANEER BHURJI

svgpriya78@gmail.com (srikars kitchen) — Tue, 20 Apr 2010 06:30:50 PDT

Ingredients

Cauliflower-1 cups (small florets)

Paneer-1 cup

Onion-1 ea (finely chopped)

Mustard seed-1 tsp

Oil-1 tbsp

Turmeric powder-1 tsp

Salt-to taste

G.chillies-2 ea

Ginger-1tsp

Garlic-3 cloves

Method

Blend G.chillies, garlic , ginger to make a course paste.

Heat oil in a pan,Add mustard seed, onion & sauté few mins.

Add the course paste, turmeric powder & allow to cook until raw flavour extracts.

Add cauliflower & cook until soft.

Check the seasoning & add grated paneer.

Mix well & serve with rice or roti.

DINGRI MUTTER-MUSHROOM PEAS MASALA

svgpriya78@gmail.com (srikars kitchen) — Tue, 20 Apr 2010 06:23:06 PDT

Ingredients

Button Mushrom-100gms(sliced)
Peas-1cup
Onion-1 ea(finely chopped)
Tomato-2 ea(finely chopped)
Ginger garlic paste-2 tsp
Turmeric powder-2 tsp
Red chilli powder-3 tsp(Acc to taste)
Fennel powder- 1 tsp
Garam masala-1 tsp
Corianderpowder-1 tsp
Cashew paste-1/4cup
Yohurt-3tbsp
Cilantro-for garnishing
Oil-2 tbsp
Buter-2 tbsp
Cumin seed-1 tsp

Method

Heat butter in a pan, add mushroom & saute few mins & keep it aside.
Heat oil in a pan, add cuminseed & allow to temper.
Add onion,ginger garlic paste ,tomato & saute few mins.
Add all powders one by one & allow to all raw flavours extracts.
Add cashew paste ,yohurt & peas.
Add sauteed mushroom & mix well.
Finish with cilantro & serve with Roti or Rice.

PARUPPU USILI

svgpriya78@gmail.com (srikars kitchen) — Mon, 12 Apr 2010 13:26:00 PDT

Ingredients

Tuvar dhal-2cups(soaked min 1 hour)

Turmeric powder-2 tsp

Beans-2 cups (chopped)

Oil-2 tbsp

Mustard seed-2 tsp

Urad dhal-2 tsp

Curry leaves-2 sprig

Red chillies- 4 ea

Method

Blend Tuvar dhal, red chillies, salt, turmeric powder to a course paste.
Steam the paste in idly plate upto 10 mins.
Make it cool & crush.

Boil the beans & strain the water.
Heat oil in a pan add mustard seed, urad dhal, cury leaves & saute few mmins.
Add boiled beans ,steamed dhal & mix well.
Add grated coconut & serve with Mor kuzhambu.