Thursday, 8 September 2011

Lentils with Spinach


moong dal...........1 cup
spinach................1/2 bundle
turmeric powder.....1tsp
salt as per taste
  for tadka:-
onion..........1 big
garlic pods....5-6
tomatoes........2
green chilly......2
red chilly..........1/2 tsp
coriander powder...1/2 tsp
jeera "cumin seeds"...1 tsp
heeng................1/2 tsp
desi ghee.......2 tbsp

method:-


wash and soak dal , copped spinach . mix dal and spinach  add salt and  turmeric powder in it and pressure cook till done.
for tadka:-
chop onion and tomatoes slit green chilly and crush garlic ....now heat a wok add desi ghee in it  and add jeera and heeng in it wait a while and then add garlic and onion in it fry till golden brown add green chilly and tomatoes in it and cook till ghee separate.add dry masalas in it and stir fry .mix this tadka in your dal and cook properly .garnish with green coriander and serve hot and enjoy with roti or rice... 

Cottage Cheese Stuffed Pancakes



For pancakes:-

Maida ”all purpose flour”………1/2cup
Milk…………..1 cup
Soda bi carb……a pinch
Salt…….3/4 tsp
Pepper….1/2 tsp
Oil for shallow frying

For stuffing:-
Paneer “cottage cheese”  -200gm
Onion chopped—1/2 cup
Cooked rice……..1/2 cup
Chopped capsicum….3 tbsp
Shredded cabbage……4 tbsp
For topping:-
Corn flour……4 tbsp
Sesame seeds….3tbsp
Cheese grated……..1/2 cup
Salsa sauce……..5 tbsp
Oil for shallow frying

Method:-

Mix all the ingredients of pancake and beat well to make a batter.

Heat a non stick pan (not too hot).pour half the batter on it . Tilt the pan to spread the batter evenly.

Remove when the underside is cooked .do not cook the other side.
Cool the pancake on dry cloth

To prepare the filling grate paneer and mix all other ingredients. Mix well .

Place 2 tbsp of the filling on the cooked side of the pancake  ,at one end which is nearest  to you.

Fold the left side and then right side .holding the sides  ,roll upwards.

Seal the edges with cornflour   paste , made by dissolving 1 tsp of cornflour in 1 tsp of water
Now take sesme in a flat plate and dip each pan cake in corn flour mixture and roll it in sesame seeds.

Heat some oil in a pan and shallow fry both side of the roll till golden brown.

Drain on absorbent paper and cut diagonally or as required.

Veggie Kebabs



Ingredients
1 cup yellow moong dal (split yellow gram)
1 cup boiled potato, grated
½ cup greated  paneer
3 tablespoons chopped onions
2 teaspoons chilli powder
¼ teaspoon garam masala
¼ teaspoon turmeric powder (haldi)
1 teaspoon ginger-garlic paste
2 teaspoons chaat masala
2 tablespoons chopped coriander
salt to taste
oil for grilling


Using a thick seekh (metal skewer), press each portion of the dal mixture on it using your fingers to make a 100 mm. (4) long kebab.

The Royal Potato Curry



ingredients:-
potato small in size..................1/2 kg
onions(finally chopped)..............3
curd..............................................1 cup
chilly garlic paste.......................1tbsp
oil.................................................2tbsp
khus-khus,cashew and melon seeds paste..2 tbsp
oil for deep frying
dry ingredients-
salt ................as per taste
white pepper powder........1 tsp
grounded garam masala....1/2 tsp
jeera..................................1tsp
cinnamon..........................1small stick
clove..................................2 no
small elichi or cardamom.....1or 2(crushed)
for filling:-
cottage cheese(paneer).............100 gm
coconut powder........................4 tbsp
dry fruits like almond ,cashew and raisins....chopped(2tbsp)
salt as per taste
green chilly chopped finally.....1no
coriander(finally chopped)....................................2 tbsp 
method:-

  1. par boil potatoes.peel and deepfry hole potatoes till golden in colour.
  2. now cut potatoes horizontally and scoop it .
  3. mix all the filling ingredients 
  4. now fill it in scooped potatoes ..keep aside
  5. now take oil in a pan and put on heat
  6. put jeera and cardamom in it wait till crackle.
  7. now put garlic chilly paste in it stir till light in colour
  8. now take curd in a bowl beat it properly add all dry ingredients except salt in it 
  9. put this curd mix into pan and cover it with lid for few min..
  10. now add cashew paste in it stir well till oil comes out or colour changes
  11. add little water and cover it slow heat and cook for few min
  12. now pour this gravy in serving bowl and arrange potatoes in it 
  13. garnish with coriander leaves and serve hot

Grilled Tomato Curry....recipe



tomato's-6 to 7 big
onion ........3 big
ginger & garlic paste......2tsp
green chilly..........1 tsp
mava...................3 tbsp
jeera.........1tsp
coriander powder......1 tsp
kashmiri red chilly powder.....1/2 tsp
turmeric powder............1/2 tsp
salt.....as per taste
dry fruits like cashew and almonds and raisins 10 to 15
green coriander chopped ..........3 tbsp
oil ........3 tbsp
method:-
grill(you can use gas stove for that)for grilling just burn upper layer of tomato on fire and peel  tomato's and chopped finely  keep aside
peel and chopped onion's,chopped green chilly and crush mava with fingers
heat a pan on fire put oil in it and add jeera ,stir till crackle 
add chopped onion and ginger garlic paste in oil ,stir well cook till oil separate
now add 1 tbsp tomato puree and all dry masala,mix well
add dry fruits , mix well now add mava and" bhoono" it properly i mean cook till oil separate
now add peeled and chopped tomatoes in it and cook again till done garnish with green coriander and serve hot with" garma garam" parantha or naan
parantha and naan are indian bread which is made of wheat or whole wheat flour 



Mixed Vegetable .....Korma



Paneer …….250 gm
Onion………1
Green chilli......1
Ginger garlic paste…..1tsp
Mix vegetable:-
Cauliflower …….100gm
Carrot……………..100gm
Peas…………….50 gm
Beans……………50 gm
Mix fruit cocktail tin…….1/2 tin
Cashew paste………….2 tsp
Tomato puree………..3tbsp
Curd……………1/2 cup
Coriander powder…….1tsp
Chilly powder………….1/2tsp
Turmeric powder………1/2 tsp
Salt as per taste

Method:-

1.      Chopped onion and green chilly

2.      Cut mix vege in ¼ inch pieces ,steam it in micro for 5 min or boil

3.      Heat oil in a pan add onion ,green chilly and ginger garlic paste in it and mix well

4.      Cook till oil separate add tomato puree and curd in it (beat curd before adding )

5.      Add all dry masala in it and mix well ,add cashew paste in it and “ bhoono” it properly

6.      Now add mix fruit’s and mix vege and Paneer in it and stir well

7.      Add little water to make thick gravy  your nevratan korma is ready to eat

8.      Garnish with fresh cream and coriander

9.      Serve hot


Korma....2






INGREDIENTS : 2 cups of mixed veggis ( green peas , carrots , red and green bell peppers ) , 1 cup of paneer cubes , 1/2 cup cashews and raisins ,  ( without seeds) 1/4 cup cashew paste ,1 onion ( chopped) ,5 green chillis (slit length wise ), 1 tbs ginger and garlic paste , 2 cups milk , 2 cloves, cardamom, cinnamon , 1 tsp kasoori methi ,1/2 tsp garam masala powder ,4 tbs oil

METHOD
.Heat a tbs oil in a pan add cashews and paneer cubes , fry on medium flame until golden
.Heat oil in a pan , add cinnamon , cloves and cardamom ,then add onions and , sautee on low flame until translucent
.Add green chillis and  ginger garlic paste fry for 2 min
. Add carrots and green greas , cook until carrots are tender ,then add chopped peppers , raisins , roasted paneer and cashews
. Sprinkle 1/2 tsp of garam masala powder and kasoori methi
.Add cashew paste and milk , simmer until gravy becomes think
.Adjust salt
.Done . serve hot with paratha , or ghee rice
(If U want U can add 1/2 cup of chopped and deseeded fresh  tomato cubes finally ,  make sure  tomatoes must not become mushy)







Tandoori Gobhi



Cauliflower(gobhi)…………..1/2 kg
Onion ………………3 big
Tomato ……………3 big
 Sesame seeds………..2 tbsp
Dry red chilly………3       
For marinating:-
Thick curd………1/2 cup
Ginger garlic paste…….2 tsp
Corn flour………….3tbsp
All purpose flour …….1 tbsp
Tandoori masala……3tsp

Method:-

1.      Cut big florets of cauliflower
2.      Mix all the ingredients for marination add gobhi florets in it mix well ,leave this for at least 1 hour
3.      Heat oil for frying , fry marinated gobhi in oil one by one till golden in colour

4.      chopped onion and tomatoes finely , Heat pan and put oil in it and put sesame seeds and  dry red chilly in it for tempering
5.      Add  chopped onion in it and cook till light golden in color
6.      Add tomatoes and cook till soft add dry masala in it and cook till oil separates
7.      Add fried gobhi in it and mix
8.      Now put 2tbsp honey in it and mix well, cook for another 2 to 3 min
9.      Serve hot with onion rings and coriander

Instant Uttapam


  • Semolina (Rava/Sooji) 1/2 cup
  • Gram flour (Kadalapodi) 1/2 cup
  • All purpose flour (Maida) 1/2 cup
  • Yoghurt/Curd 1/4 cup
  • Onion (chopped) 1
  • Green chillies 4
  • Coriander leaves (chopped) 1/2 cup
  • Turmeric powder 1 tsp
  • Cumin (Jeerakam) powder 1 tsp
    • Red chilly powder ½ tsp
    • Salt to taste
    • Oil
    Method
    • Mix together rava, gram flour or besan and maida.
    • Add chopped onion, chopped green chillies and curd.
    • Add salt, tumeric powder, chilly powder, cumin powder and water and make it into a paste.
    • The paste should neither be too thick nor too watery.
    • Mix all ingredients well in a bowl.
    • Heat the pan. Spread oil on the pan with a spoon.
    • Pour the mix on the pan and spread it in a circular fashion.
    • Once a side has become golden brown, spread some oil and turn it on to other side.
    • Serve hot with coconut chutney or mint chutney.  

Fish Curry....!

Chepalu Pulusu, Chepalu Pulusu cuisine, Chepalu Pulusu Recipe, Chepalu Pulusu South India cuisine, Chepalu Pulusu Dishes

Ingredients
  • Cat fish 2 pounds
  • Mustard seeds 1tsp
  • Cumin seeds 1tsp
  • Curry leaves 2 stalk
  • Chopped Onion 2
  • Chopped Tomato 1
  • Slit Green chillies 3
  • Red chili powder 2 tbs
  • Turmeric 1tsp
  • Coriander powder 1tbs
  • Fenugreek powder 1/4tsp

  • Oil 3 or 4 tbs
  • Thick tamarind pulp 4tbs
  • Water 2cup
  • Salt to taste
Method

  • Clean and slice fish into desired pieces.
  • Heat oil in big flat vessel and put mustard and cumin seeds.
  • When they start spluttering, add curry leaves, onions and fry till onions become soft. Put tomatoes and saute well till oil separates.
  • Add red chilli powder, turmeric powder, fenugreek powder and salt to taste.
  • Saute well for few seconds and add tamarind pulp and water.
  • Check seasoning and add fish pieces.
  • Cook in medium heat till fish pieces are soft and the gravy thickens.


Mirchi ka salan....Paprika Cuury



Ingredients
Mirchi ka Salan, Mirchi ka Salan cuisine, Mirchi ka Salan Recipe, Mirchi ka Salan South India cuisine
  • 250 gm Large green chillies/capsicum
  • 00 gm Sautéed onion paste
  • 25 gm Ginger garlic paste
  • 10 gm Coriander leaves
  • 5 gm Mustard seeds
  • 2 gm Cloves
  • 5 gm Curry leaves
  • 50 gm Tamarind
  • 50 gm Cooking oil
  • Salt to taste
Salan Paste

  • Salan Paste
  • 50 gm Coconut
  • 50 gm Peanuts
  • 20 gm Coriander seeds
  • 15 gm Sesame seeds
  • 10 gm Cumin seeds
  • 5 gm Peppercorns
  • 5 no Red Chillies
Method
  • Slit and deep fry the green chillies in hot oil. Remove and keep aside.
  • Roast and grind together ingredients for the paste.
  • Soak the tamarind in a cup of water and extract pulp.
  • Heat oil and add the mustard seeds, when crackling add the cloves and the curry leaves.
  • Mix the sautéed onion paste and stir for 3 minutes.
  • Add the salan paste and continue stirring.
  • Pour 15 ml of water at intervals to avoid paste sticking to the pan.
  • Add the tamarind pulp and 50 ml of water. Stir for 5 minutes until the gravy resembles the consistency of a sauce.
  • Add the salt and the fried chillies to the hot gravy.
  • Boil the gravy for 1 minute.
  • Remove and garnish with finely chopped coriander leaves.

  • Mirchi Ka Salan-2

  • Ingredients:-
    Green chilies…..7 to 10(large pickle chilies)
    Oil……….2 tbsp+ to deep fry
    Onion………1 big size
    Garlic………6 to 8 cloves
    Ginger……..1 inch piece
    Curry leaves……8
    For dry masala:-
    Sesame seeds…….2 tbsp
    Roasted peanuts….1/2 cup
    Whole red chilli ….2 (if you want little spicy)
    Coconut powder…..1 tbsp
    For tempering:-
    Panch puran…..1tsp
    Turmeric powder….1tsp
    Coriander powder….1 tsp
    Tamarind pulp…..2 tbsp
    Salt…….to taste

    Method:-

    Wash, wipe and slit green chilies lengthwise remove stems. Deseed chilies.  Heat oil in kadai and deep fry chillies for one min. keep aside

    Peel wash and cut onion ginger and garlic and grind it into paste .

    Make paste of sesame seeds , roasted peanuts and red chillies .

    Now heat two tbsp of oil in a pan and add panch puran , let it crackle and add curry leaves. Add onion paste and sauté till onion turns light golden brown.

    Add turmeric powder, coriander powder, chilli powder and mix well add dry masala paste and cook for two three min. stir in one and half cup of water and bring it to boil. Cook for ten min in medium heat.

    Add tamarind pulp and fried green chillies . add salt and cook on low heat for ten min.