Monday, April 30, 2012

Avocado Sandwich









Ingredients
Avocados – 2
Sandwich bread slices
Tomato chopped (small) – 1
Carrot peel & chopped - 1
Capsicum chopped (small) – 1
Lettuce / cabbage chopped – small part
Onion chopped (small) – ½ part
 Salt to taste
Pepper to taste
Olive oil – 1 tsp

Method
                 Mash a peeled and pitted avocado. Mix all ingredients in a bowl. Toast the bread slices. Spread the mixture on bread slice and cover with another slice.     

Medicinal Kashayam (for relief of cold & sore throat)




Ingredients
Dried ginger – 1 piece
Pepper – 15
Ajwain – 2 tsp
Garlic crushed – 2 pods
Water – 1 big glass

Method
                Grind pepper, ajwain, dried ginger in a mixi jar. Add water to a bowl and followed by garlic to the rest of the ingredients powder. Let it simmer till the water reduced to ½ cup. Strain the Kashayam and serve warm.       

Saturday, April 28, 2012

Mango Milk Shake




Ingredients
Mango pulp – 1 cup
Cold Milk – 1 cup
Ice cream (vanilla) – ½ cup
Ice cubes 

For garnishing
Whipped cream
Almond pieces
Elachi                                  
Mint

Method
                 In a blender add milk, mango pulp, ice cream, ice cubes and blend it. Transfer it to glass and garnish it. 

Coconut Powder



Ingredients
Dry coconut powder – 1 cup
Green chilli – 2
Chopped garlic – 2 pods
Chopped onion – ¼ cup
Salt to taste

Method
                 Add 1 tsp oil to a pan, roast green chilli and onion. To the same pan add coconut powder and roast it. Grind the coconut and all other ingredients. Place ground ingredients into a serving bowl.

Monday, April 23, 2012

Putnala Podi




Ingredients
Putnalu / roasted Bengal gram – 1 cup
Dry coconut powder – ¼  cup
Red chilli powder to taste
Garlic - 3
Salt to taste

Method
               In a mixi jar add all ingredients. Grind to fine powder. Store the powder in a clean, dry, airtight container.    

Pesarattu





Ingredients
Whole moong dal – 1 cup
Raw rice – ¼ cup (optional)
Salt to taste
Ginger small piece
Oil

Method    
               Soak moong dal, rice in water overnight. Next drain the water, add ginger piece, salt and grind into smooth paste adding little water. Place dosa pan on the flame and spread a little oil on it. Simmer the flame and spread and spread the batter in circular motion. Flip the dosa, so that it is cooked on the other side as well applying a little oil to turn crispy. For topping use upma / roasted onions.  Serve hot with ginger chutney / sambar

Upma - I




Ingredients
Sooji (upma rava) – 1 cup
Chopped onion – ½ cup
Green chilli – 3

For Tempering
Mustard seeds – ½ tsp
Jeera – ½ tsp
Urad dal – 1 tsp
Bengal gram – 1 tsp
Peanuts – 4 tsp (optional)
Chopped ginger – ½ inch piece
Curry leaves – little
Salt to taste
Oil – 3 tsp
Method
                 In a pan add 1 tsp oil and roast upma rava. In a same pan add 2 tsp oil add mustard seeds, jeera, inger, urad dal, Bengal gram, peanuts, curry leaves. Fry them till onions turn soft. Add 2 ½ cups water and salt and bring it to boil. When the water comes to boil, turn the flame to low, slowly pour upma rava while  stirring it with another hand to avoid lumps. Turn off flame and cover with a lid     for 4 minutes. Serve hot with pesarattu / any other chutney.

Roasted Onions For Pesarattu




Ingredients                          
Finely chopped onion – 1
Finely chopped green chilli – 3
Finely chopped ginger – small piece
Cumin seeds – 1 tsp
Oil – 3 tsp
Method
         Heat oil in a pan add all topping ingredients. Fry them till onions turn soft. Add these toppings on Pesarattu.

Sunday, April 22, 2012

Bhel Puri





Ingredients
Puffed rice – 1 cup
Chopped tomato – ½ cup
Chopped onion – ½ cup
Chopped cucumber – 2 tsp
Grated carrot – ¼ cup
Peanuts - 1/2 cup
Coriander leaves – ¼ cup
Green chutney as needed
Sweet chutney as needed
Sev – ½ cup
Chat masala - pinch
Red chilli powder – ½ tsp
Lime juice – 2 tsp
Salt to taste

Method
              Take a bowl add puffed rice add all other ingredients except sweet tamarind chutney and green chutney. Mix well now add sweet tamarind chutney and green chutney. Serve in a plate. Garnish with coriander leaves.

Chat Masala




Ingredients
Jeera – 1 tsp
Dried pudina leaves – ½ tsp
Ajwain seeds – ¼ tsp
Hing – ¼ tsp
Kala namak – 1 tsp
Aamchur – 2 ½ tsp
Cloves – 5
 Ginger powder – 1 tsp
Tartaric acid – ¼ tsp
(Preservative)
Salt - 2 tsp
Black peppercorns – 1 tsp

Method
              Put cumin seeds, peppercorns, cloves, dried pudina leaves, ajwain, salt and hing in a pan and heat gently. Roast till they turn aromatic. Now remove the pan from heat. Cool it. Grind it to a fine powder. Allow it to cool. Mix it with remaining ingredients and keep it in a dry airtight jar.

Green Chutney




Ingredients
Chopped coriander – 1 cup
Chopped pudina / mint leaves – 1 cup
Green chilli – 3
Lime juice – 1 ½ tsp
Black salt  ½ tsp
Salt to taste

Method
              Wash and clean the mint and coriander leaves. In a blender add coriander, mint and green chilli. Grind it till chutney turns smooth. Add remaining ingredients and mix well. Store in air tight container. Store it in refrigerator.  

Sweet Chutney




Ingredients
Tamarind – Small lemon size      
Jaggery / sugar – 1 ½ tsp
Cumin powder – 1 tsp
Red chilli powder – 1 tsp
Chat masala – ¼ tsp
Rock salt / kala namak – ½ tsp
Salt to taste
Water as needed

Method           
               Soak tamarind in a bowl for 10 – 15 minutes. Smash the tamarind pulp using water, and squeeze out the pulp. Can either stain it using strainer. Again pour the stained pulp in a bowl, add sugar, chilli powder, kala namak, Cumin powder, chat masala. Now boil this mixture for 5 minutes and cool it down. Add salt. Mix it well and use it. 

Friday, April 20, 2012

Rava Dosa




Ingredients
Rice flour – 1 cup
Wheat flour 1 cup
Sooji / Bombay rava – 1 cup
Chopped onion – ½ cup
Chopped green chilli – 4
Chopped ginger – little
Greated Carrot – ¼ cup
Jeera – 2 tsp
Salt to taste
Oil 

Method
            Transfer all ingredients and add water to make it a very thin batter, should look like buttermilk consistency. Heat a flat pan on medium heat and add little oil. When it’s hot, using your hand sprinkle the batter on the tawa, so that it spreads evenly over the tawa. Spread some oil over the dosa, let it cook, gently scrap it and fold. Serve with peanut chutney.
Note: We don’t turn it cook on the other side for rava dosa.     
                

French Toast




Ingredients
Eggs – 2
Bread slices – 4
Pepper powder - 1 tsp
Salt to taste
Oil – 2 tsp

Method

  1. Beat eggs until foamy then add pepper powder, salt except oil. Mix it well. 
  2. Cut the bread  into triangle shape. 
  3. Heat a pan and spread some oil. Give a quick dip to the bread piece in an egg mixture and put in the pan. 
  4. Flip the bread & toast both the sides, till it becomes brown in color.
Linking to:
Guru's Cooking Giveaway Kids Special '13



Jeera Rice




Ingredients
Cooked rice – 1 cup
Jeera – 4 tsp
Green chilli – 3
Curry leaves - little
Green peas - 2 tsp
Oil – 2 tsp
Salt to taste
Cashew nuts (optional)

Method

  1. Heat oil in a pan and fry the cashew nuts. Transfer them into a bowl. 
  2. Heat oil in a pan add jeera, green chilli, curry leaves and stir for a minute. Add salt and stir. 
  3. Add peas and fry for 4 mins.
  4. Add cooked rice and mix well. Garnish with cashew nuts. 
  5. Serve with dal / raita. 

Banana Fry / Pachi Aaratikaya Vepudu




Ingredients
Raw banana – 2
Chopped onion – 1       
Red chilli powder – 1 tsp
Coriander powder – 1 tsp
Coconut powder – 1 tsp
Salt to taste

For tempering
Mustard seeds – ½ tsp
Jeera – 1 tsp
Bengal gram- ½ tsp
Urad dal – ½ tsp
Hing – a pinch
Red chilli – 2
Turmeric powder – ¼ tsp
Curry leaves – little
Oil- 3 tsp

Method
              

  1. Scrap the banana peel, cut into 1/2” cubes and cook banana with ½ tsp salt. Cover and it will be 
  2. cooked in 5 minutes. 
  3. After boiling, cut into small pieces. Temper it. Add onions and fry till golden brown. 
  4. Now add banana pieces mix well and add coriander powder, coconut powder, red chilli powder, salt.  
  5. Cook on low flame and stirring in between for 10 minutes. 
  6. Garnish with coriander leaves. Serve hot with roti.
  7.                 

Thursday, April 19, 2012

Corn Pakoda



Ingredients
Sweet corn seeds – 1 cup
Besan – 3tsp
Chopped onion – ½ cup
Green Chilli paste – 3
Ginger – 1 inch
Turmeric powder – 2 tsp
Chopped coriander leaves –  2 tsp
Salt to taste
Oil for frying

Method
               Take half of the Corn and grind it into a coarse paste. Mix ungrounded and grounded corn with rest of the ingredients along with some water. It should be thick enough to make balls. Heat oil in a pan for deep frying. Drop small balls of the mixture into the heated oil. Fry them till they are golden brown. Serve hot.



Paneer Tikka Masala



Ingredients
Paneer – 1 cup
(Cut into 1 inch size)
Capsicum – 1 cup   
(Red, green and yellow colors and cut into 1 inch size)
Tomato – 1 cup
(Cut into big pieces and remove pulp. Cut into 1 inch size)
Red onion pieces – ½ cup
(Cut into 1 inch size)
Kasuri methi – 1 tsp
Chopped pudina – ¼ cup
Chopped coriander leaves – ¼ cup
Skewers - 4

Masala paste
Green chilli paste – 2 tsp
Ginger, garlic paste – 2 tsp
Garam masala - ¼ tsp
Tikka masala – 2tsp
Hung curd – 4 to 5 tsp
Lime juice – 1 to 1 ½ tsp
Pepper powder (optional)
Salt to taste
Oil – 1 tsp
Method
                Add all ingredients for masala in a bowl. Mix it well. To that add remaining ingredients, mix it properly and keep it in refrigerator for 2 hours.  Soak the skewers in water for 30 minutes so that they will not burn in the oven / grill. Pre heat oven to 400°F. In a skewer start threading vegetables and paneer. First thread capsicum, tomato, onion, paneer. After paneer thread capsicum, tomato and onion.Brush the vegetables with oil and keep the skewers in oven safe plate. Put the plate in upper (or) middle rack for 20 -25 minutes.
Note
1)      Don’t marinate paneer for longer time.
2)      Without Oven / grill :
                            Now take a non stick pan add 2 tsp oil. Add paneer cubes from marinated mixture into hot oil and saute on high flame, taking care don’t allowing the paneer cubes to stick to the bottom of pan. After sometime, add capsicum and onion. Saute for a while on high flame. Finally add tomato pieces and saute on high flame, gently stirring in between.

Ridge Gourd (Beerakaya) Chutney





Ingredients
Ridge gourd -1
(Peel and cut into cubes)
Tomato – 1
(Cut into pieces)
Onion pieces - 1  
Green chilli – 5
Garlic – 2 pods
Tamarind (optional)
Salt to taste
Oil 2 tsp

For Tempering
Mustard seeds – ¼ tsp
Jeera – ½ tsp
Curry leaves – little
Red chilli -2
Urad dal – ½ tsp        
Bengal gram – ½ tsp

Method
                   Take a pan add oil and saute the ridge gourd pieces, tomato, green chilli, onion, garlic once when color changes, take it and keep it aside to cool. Transfer this to a mixi jar and grind it with tamarind and salt. Temper it.
Note : Use same procedure to ridge gourd skin, tindora (dondakaya).



Mixed Dal Vada





Ingredients
Urad dal – 1 cup
Bengal gram – 1 cup  
Moong dal – 1 cup
Black eyed beans – 1 cup
Chopped onion – ½ cup
Green chilli – 4
Ginger – small piece
Curry leaves – little
Coriander leaves – ¼ cup
Salt to taste
Oil to fry

Method:
                        Soak all dals in water for 3 hours. Take half of the mixed dals in a mixi jar add green chilli, ginger, Salt and grind it. Transfer this mixture to a bowl add remaining dals, curry leaves, coriander leaves, onion and mix it well. Make vadas and deep fry in Oil. Serve with peanut chutney.

Linking to:
Cooking With Seeds - Dals.

Tomato Rasam






 Ingredients
 Hybrid tomatoes – 2
 Tamarind – small lemon size
 Turmeric powder – a pinch
 Salt to taste
Green chilli - 2
 Jaggery – small piece
 Garlic – 3 pods
 Curry leaves – little

 For Tempering
 Oil – 2 tsp
 Mustard Seeds – ¼ tsp
 Jeera – ½ tsp
 Red chilli - 2 

Method
                     Place a bowl on stove top add water, tomato, tamarind,green chilli, turmeric powder boil it for 10 minutes. Turn off the stove and cool it. Mash it. Remove the pulp. Place another bowl on stove top add boiled water, garlic, jaggery, curry leaves, coriander leaves and salt. Boil it for 10 – 15 minutes on medium flame. Temper it. Add it to rasam.