Cabbage Kofta Curry

Ingredients

For koftas

Finely chopped cabbage – 2 cups

Chopped green chillies - 4

Besan – 1 cup

Salt taste

For gravy

Tomato puree – 3

Brown onion paste – 1 cup

Coriander powder – 2 tsp

Red chilli powder – 1 tsp

Turmeric powder – ¾ tsp

Coriander powder – 3 tsp

Ginger garlic paste – 2 tsp

Dry kasoori methi – ½ tsp

Garam masala – 1 tsp

Salt to taste

Oil – 3 tsp

Method

For Koftas

1. Heat oil in a pan.
2. Add the besan, green chilli, salt and mix well like pakoda mixture.
3. Don’t add water. Drop like pakodas using above mixture.
4. Deep fry until golden brown and crisp on the outside.
5. Drain on absorbent paper and set aside.

For Gravy

1. Heat 3 tsp of oil in a pan, add the brown onion paste and saute for 3 mins.
2. Add ginger, garlic paste and saute for 2 mins.
3. Add the turmeric powder, coriander powder and red chilli powder.
4. Continue to saute on medium heat for 2 mins.
5. Add tomato puree and continue to saute till the oil floats.
6. Add 2 cups water and bring to boil.
7. Add salt and cook for 10 mins.
8. While serving arrange koftas on the serving plate, pour the gravy over them. 

Other Cabbage recipes
1) Cabbage Dosa
2) Cabbage Pancake
3) Carrot cabbage vada
4) Cabbage rice
5) Cabbage moong dal thoran
6) Bottle gourd cabbage milk curry

Kajjikayalu - Festival Specials

Ingredients

For filling

Putnalu / roasted daliya – ¼ Kg

Jaggery – ¼ Kg

Coconut powder – ½ cup

Elachi powder – 1 tsp

For dough

All purpose flour – ½ kg

Curd – 3 tsp

Water to make dough

Oil to fry

Method

                    In a mixi jar add putnalu, jaggery, coconut powder, elachi and make fine powder. In a bowl add flour, curd and mix well. By adding little and little water, make smooth dough. Cover it. Keep it aside for 30 mins. Divide into puri size balls. Roll it like puri. Place 1 Tsp powder in the center of puri. Apply some water to the corners of puri. Close it by attaching two ends. Deep fry in oil. 

Note: If you want add sugar instead of jaggery.

Red Sorrel Leaves Rice / Gongura Annam - One pot meal

Ingredients

1 cup Cooked rice

1 cup Red sorrel leaves / Gongura

To make powder

1 tsp Mustard seeds

1/2 tsp Methi seeds

1 tbsp Sesame seeds

2 to 3 Dry red chillies

For tempering / talimpu

1 tsp Mustard seeds

1/2 tsp Cumin Seeds

1 tbsp Chana dal / Senagapappu

1 tbsp Urad dal / Minapappu

1 to 2 Dry red chillies

3 Green chillies paste

1 medium Red onion (cut into long thin strips)

1/4 tsp Hing

3 tbsp Peanuts

3 tbsp Oil

Method

To powder

1. In a pan dry roast one by one. Allow them to cool. Make rough powder.

For leaves paste

1. Add 1 tsp oil in a pan and add leaves and roast them on low flame till the leaves wilt.
2. It may take 6 to 8 minutes. Remove from heat  and cool. Make a fine paste.
3. Add this paste and powder to cooled rice and mix well.

For Sorrel leaves rice

1. In a pan add remaining oil, add mustard seeds  let them splutter. Add one by one and fry for 2 minutes.   
2. Add this rice to the tempering pan and mix well. Serve with Curd.

Watermelon Oats Ponganalu (Paniyaram)

Ingredients

Rice – 1 cup

Watermelon white part – 2 ½ - 3 cups

Oats - 1/2 cup

Jeera – 1 tsp

Chana dal – 2 tsp

(Soak in water)

Onion chopped (small) - 1

Green chillies chopped - 4

Ginger Chopped – small piece

Coriander leaves chopped – 2 tsp

Curry leaves – 1 string

Salt to taste

Method

1. Soak rice in water for 4 hours and drain water completely. Grind rice, salt, chopped watermelon white part and oats without any water.
2. If the batter is too thick add little more white part and grind.
3. The batter should be little thinner than idli batter consistency.
4. Now add finely chopped onion, green chilli, jeera, coriander leaves, chana dal, ginger and curry leaves to the batter and mix well.
5. Keep this aside for about 15 minutes so that all the flavors blend well.
6. Heat paniyaram tawa, apply little oil and pour a ladle full of batter in the holes. Cover with lid. Cook both sides.
7. Serve hot with chutney.

Eggless Orange Muffins with Jaggery

Ingredients

1 cup Wheat flour

1/2 cup All purpose flour

1 tbsp Corn starch

1 1/2 cup Jaggery powder

1/2 cup Walnuts

1/2 stick Butter (room temperature)

1 1/4 cup Fresh orange juice

1 tsp Baking powder

1/2 tsp Baking soda

1 1/2 tsp Orange zest

a pinch salt

Method

1. Preheat the oven to 350⁰F. Line the muffin pan with paper liners.
2. First sieve the flours, baking powder, baking soda and salt. Keep it aside.
3. Take orange and grate the outer portion of orange.
4. In a bowl take jaggery, sugar and butter stick. Mix it well. Now add orange juice to the jaggery bowl. Fold the ingredients. Add walnut pieces and mix well.
5. Combine the dry ingredients with wet ingredients and fold until the batter is thick. Don't over mixing the batter.
6. Spoon the batter into the prepared pan. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean. 
7. Place on a wire rack to cool for 5 minutes.

Note: If you don't want to add jaggery, add 1 1/2 cup sugar or 1 cup jaggery +1/2 cup sugar.

Cantaloupe Seeds Powder / Karbhooja Vittanala Podi

Ingredients

Cantaloupe Seeds / Karbhooja Vittanalu - 1/2 cup

Dry red chillies - 8 to 10

Garlic cloves - 4

Hing a pinch

Salt to taste

Method

1. In a pan, dry roast the chillies for 3 minutes and transfer it to a plate.
2. Switch off the flame. Add seeds roast for 2 minutes and allow it to cool.
3. Add all ingredients to the mixi jar and make as rough or fine powder.
4. Serve with hot rice with ghee.

Instant Chamadumpa Dosa / Taro root dosa / Arbi Dosa - Without Fermentation

Ingredients

1/2 kg  Rice

3 large Boiled Chamadumpa / Taro root / Arbi

2 Green chillies

1 tsp  Cumin seeds

To taste Salt

2 tsp Oil

Method

1. Soak rice for 3 hours. Drain the water. Peel the cooked arbi / chamadumpa and cut into pieces.
2. In a mixi jar add rice and little water and pulse for 1 minute. Add arbi pieces, green chillies and make dosa batter consistency.
3. Transfer it to a bowl, add salt and cumin seeds and mix.
4. Heat the dosa pan, apply oil and take a ladleful batter. Pour it on pan and spread like dosa. Flip it.
5. Serve with coconut chutney or Curry leaves powder.

Tomato methi leaves gravy / Tomato menthi aakula koora

Ingredients

Tomatoes chopped - 3 big

Methi leaves chopped - 1/4 bunch

Chopped onion – 1 medium

Green chilli slits - 4

Coriander powder – 1 tsp

Ginger garlic paste – 1 tsp

Coriander leaves to garnish

Salt to taste

                

For tempering

Mustard seeds – 1 tsp

Cumin seeds – 1 tsp

Turmeric powder – ½ tsp

Curry leaves – 1 string

Method

1. Heat oil in a pan and temper it. Add onion, green chilli saute for 3 mins. Add ginger garlic paste and mix for 2 mins.
2. Now add tomatoes and  mix well. Close it with lid. Cook for 10 mins.
3. Add methi leaves and cook for 4 mins. Add coriander powder, salt and mix Well.
4. Serve it rice or  roti.

Spinach Lasagna - Guest Post

This is my guest post for my friend Usha who blogs at Mahaslovelyhome. She is wonderful blogger. We both share our thoughts.

Check my Guest post @ mahaslovelyhome.

Borugula Talimpu / Uggani / Puffed rice Breakfast - South Indian Special

Ingredients

Borugulu / puffed rice - 3 cups

Chopped tomato - 1

Chopped onion - 1/2 cup

Salt to taste

For powder

Putnala powder/Daliya powder - 1 cup

Fresh coconut powder - 1 cup

Green chillies - 5

For tempering

Mustard seeds - 1 tsp

Cumin seeds - 1 tsp

Turmeric powder - 1/2 tsp

Curry leaves - 10

Oil - 3 tsp

Method

                Soak puffed rice in water for 5 mins. Strain it. Squeeze little water. In a pan add oil and temper it. Add onion and fry until transparent. Add tomato, green chilli and cook until soft. Add soaked puffed rice, all powders and salt. Mix well. Cook for 10 mins on medium flame. 

Linking to :
Saras Dish in 30 minutes.

  

Moong dal Cauliflower Dal / Pesara pappu Cauliflower Pappu

Ingredients

Moong dal / Pesarapappu – 1 ½ cup

Cauliflower florets – 1 cup

(Half cooked)

Green chillies chopped – 3

Tomato pieces – ½ cup

Onion – 1 medium

Water – 3 ½ cups

Red chilli powder -2 tsp

Turmeric powder – 1 tsp

Salt to taste

Oil – 1 tsp

For tempering

Mustard seeds – 1 tsp

Cumin seeds – 1 tsp

Mustard seeds – ½ tsp

Red chillies dry – 5

Onion chopped – ¼ cup

Garlic pieces - 3

Curry leaves -10

Hing a pinch

Oil – 2 tsp

Method

1. Add washed dal, cauliflower, water, green chilli pieces, onion, and turmeric powder to a wide pan.
2. Keep it on a flame. Cook on medium flame. It may take 20 mins.
3. When starts boiling, add oil. It will prevent the overflowing and dal cook fast.
4. Add chopped onion, chilli powder and cook for 5 mins.
5. Remove from the flame, add salt and mash it.
6. Heat oil in a pan and temper it.
7. Add this temper to the dal and mix well.
8. Serve with rice or roti.

Orange Juice - Shhhhh Cooking Secretly Challenge

This month I was paired with Mayuri Patel . She gave me Orange and ginger. These juice is really tastes good. Thank you so much for giving wonderful ingredients. 

Ingredients

Oranges - 2

Ginger juice - 1 tsp

Honey - 1 tsp

Method

1. First squeeze the juice from oranges. Take the juice in a glass, add ginger juice and honey.
2. Mix well. Serve with ice cubes.

Linking to:

Shhhh Cooking Secretly Challenge.

Sankranthi Shubhakanshalu / Happy Pongal - Festival Specials

 

Bobbatlu

                                                     
                                                                           Sweet Potato Bobbatlu

         

                                                                              Sweet Potato Laddu
       


                                   

Paramannam / Sweet Pongal

                       
                                   

KajjiKayalu

           

    

Nippattu / Rice Flour Crackers

Sakinalu

Katte Pongal / Ven Pongal

Sakinalu - Sankranti Special

Sakinalu is a traditional snack in Telangana region. It is prepared during Makar Sankranti, weddings and any other occasion.   

Soaking time – 5 hrs

Preparation time – 2 hour

Make 20 – 25 Sakinalu, depending on sizes.

Ingredients

Raw rice – 2 cups

Sesame seeds / Nuvvulu – ¼ cup

Ajwain / Oma – 2 Tsp

Salt to taste

Oil to fry

Method

1. Wash the rice and soak it in water for 4 – 5 hrs.
2. Drain the water. Dry the rice on thin cloth for 25 mins. Grind it as fine powder.
3. In a large bowl add flour, ajwain, sesame seeds, salt and mix well.
4. Now add water slowly to get proper consistency.
5. The dough should not be too watery or to thick.
6. Take a bowl of water and wet your hands.
7. Take small quantity of the dough and make round thin circles with fingers on a cloth.  
8. The cloth will absorb the water in the flour.
9. Leave it for some time.
10. Heat oil in a deep pan, deep fry the sakinalu.

Note:

If you want spicy sakinalu, just grind red chillies and mix with rice flour.