Sweet Potato Laddu

Ingredients

Sweet potato -3 

Sugar powder (according to your taste)

Elachi powder - 1 tsp

Dry Coconut powder  for rolling

Chopped Almonds, pista for garnishing

Method

               Boil & mash the sweet potato. Fry nuts in ghee. In a bowl add sweet potato, sugar powder, elachi powder and nuts. Mix it well. Make laddu and roll it in coconut powder. 

Linking to :
60 Days to Christmas hosted by Divya & Priya,
Siris Food Lovers.

      

Burritos

Ingredients

Tortillas / chapati – 2

Avocados – 1 (peeled, seeded & diced)

Carrot pieces – 1

Capsicum pieces – 1

Onion pieces – ½ piece

Pepper powder – ½ tsp

Salt to taste

Butter – 2 tsp

Method

   ·     Place a tawa on flame. Heat tortilla / chapati on tawa.

         ·     Heat butter in a pan, saute capsicum, onion, carrot for 5 mins.

         ·     When vegetables are soft, sprinkle pepper powder and salt. Cool it.

         ·     Add above mixture to avocado bowl. Mix well.

         ·     Place the mixture down the center of one warmed tortilla.

         ·     Fold in top and bottom of each tortilla.

         ·     Roll up from side. Serve.
         Linking to :
         Hearth & Soul Blog Hop : 130 : 12/11/12,
         60 Days to Christmas hosted by Divya & Priya,
         Ramya's Innovative Recipes 2013,
         ONLY Side Dishes
         Saras Dish in 30 minutes.

                

                       

Navaratan Idli

Ingredients

Urad dal – 1 cup

Moong dal – ½ cup

Chana dal – ½ cup

Idli rava – 3 cups

For mixing

Jeera – 2 tsp

Grated carrot – 3 tsp

Grated beans – 2 tsp

Grated ginger – 2 tsp

Green chillies chopped – 1

Fresh coconut powder – 2 tsp

Coriander leaves – 2 tsp

Dry ginger powder – a pinch

Pepper powder – ½ tsp
Salt to taste

Method

                       Soak all dals separately for 3-4 hours. Grind them. Mix the batter, idli rava and ferment for overnight. Before making idlis, add all ingredients, salt and mix well. Make idlis.

Linking to :
Siris Food Flavors.

       

Usirikaya Pachadi / Amla Pickle / Goose Berry Pickle

Ingredients

Usirikayalu / Amla whole – 1 kg

Salt – 250 gm

Lemon juice - 15 

Red chilli powder – 125 gm

Mustard powder – 75 gm

Methi powder – 25 gm

Oil - to fry + for tempering

For tempering

Mustard seeds – 2 tsp

Cumin seeds – 2 tsp

Hing – ½ tsp

Red chillies - 8

Method

1. Wash, clean and dry the amlas. 
2. Heat oil in a pan, fry the amlas on high medium flame. It may take 5 -8 mins. 
3. Remove it from oil. Just press the amlas once. 
4. Add ¼ cup oil to another pan, add red chilli powder, salt, mustard powder and methi powder. Mix well. Add lemon juice and mix well. Add fried amlas and mix well. 
5. Heat oil in a pan and temper it. Cool it. Add this tempering to the amla pickle. Transfer it to  an air tight container.

Linking to:

The Spice Trail: summer spice challenge

Chicken Gravy

Ingredients

Chicken – ½ kg

Chopped onion – 1

Ginger, garlic paste – 3 tsp

Red chilli powder – 3 Tsp

Garam masala – 1 tsp

Turmeric powder – 1 tsp

Curry leaves – few

Pudina leaves – 4

Lime juice – ½ pieces

Butter – 2Tsp

Oil – 4 Tsp

Salt to taste

For paste

Chopped onion – 1 ½ cup

Green chilli – 4 to 5

Cloves- 5

Cinnamon stick – small piece

Coriander seeds – 2 tsp

Cashwenut – 4

Gasa gasalu / khus khus – ¼ tsp

Salt to taste

Method

                  In a bowl add chicken, ground paste, ginger, garlic paste (2 tsp), red chilli powder, garam masala, turmeric powder, salt, lime juice and mix well. Marinate it for 40 – 60 mins.

                  

For paste

                    In a mixi jar add all ingredients and make smooth paste using little water.

For Gravy

                      Heat oil, butter in a pan, add onion, cook until it becomes translucent. Add ginger garlic paste and mix well for 2 mins. Add marinated chicken and mix well. Cook on medium flame for 10 – 15 mins. Add sufficient water, curry leaves and cook until chicken become soft.

Linking to :
60 Days to Christmas hosted by Divya & Priya.

       

Kakarakaya Vepudu / Karela Fry with Stuffing

Preparation Time - 5 mins.
Cooking Time - 30 mins

Ingredients

Kakaraya / Karela – ½ kg

Chopped onion – 1

Chopped Green Chilli – 5
Ginger garlic paste - 2 tsp
Butter milk – 1 ½ cup

Tamarind water – 1 cup
Turmeric powder a pinch

Salt – ½ tsp

For Stuffing

Putnala podi – 5 Tsp
Peanut powder - 5 Tsp

Coconut powder – ½ cup

Red chilli powder to taste

Salt to taste

For Tempering

Mustard seeds – 1 tsp

Cumin seeds – 1 tsp

Turmeric powder – ¼ tsp

Oil – 4 Tsp

Method

                In a bowl add butter milk, tamarind water, salt and turmeric powder. Mix well. Cut Karela into 2 inches long, round shape. Add kakarakaya pieces to the butter milk bowl.   Place the bowl on flame and boil it for 5 - 10 mins. Strain it. Remove seeds and stuff it.Add all stuffing ingredients in a bowl and mix well.  Heat oil in a pan and temper it. Add chopped onion, green chilli and sort for 3 mins. Add stuffed kakarakaya and cook it on low flame for 20 mins. Serve with roti.

Linking to :
'ONLY' Side Dishes,
Ramya's Innovative Recipes 2013

            

Giveaway @ Preeti’s Kitchen Life

                                 

 Hi Friends, Giveaway@ Preeti’s Kitchen Life has posted a wonderful giveaway for celebrating   

      her first blog anniversary.

  Please visit her blog and follow the rules given by her.

Good Luck…J

Vegetable Oats Upma

Ingredients

Oats – 1 cup

Bombay rava / sooji - 1½ cup

Peanuts – ¼ cup

Beans, carrot, green peas, sweet corn – 1 cup

Chopped onion – ¼ cup

Salt to taste

For Tempering

Mustard seeds – ¼ tsp

Jeera – ¼ tsp

Green chilli – 3

Curry leaves – 1 string

Cashew nuts – 6

Oil - 2 tsp

Method

•  Fry upma rava till it turns to brownish color.  
•  Heat oil in a pan and temper it. Add onions and fry for 3 minutes.
• Then add vegetables and fry for 10 minutes. 
•  Add upma rava, oats to the above mixture and fry for 10 mins  on medium flame.
• Add 4 cups of water, salt and let it cook on low flame till it is fully cooked. Serve hot. Serve Hot.

   

Linking to :
Hearth & Soul Blog Hop : 129 : 12/3/2012,
Jaleela's Bachelor's Feast,
Siris Food Flavours,
Saras Dish in 30 minutes.
               


                

§ 

Sorakaya (Lauki) Kofta Curry

Ingredients

For koftas

Sorakaya /Lauki/ Bottle Gourd - 1

(Peeled & grated)

Chopped green chillies - 4

Besan – 6 tsp

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

Salt to taste

Oil – 3 tsp

Method

For Koftas

                       Peel and grate the bottle gourd. Squeeze to remove excess water. Add the besan, green chilli, salt and mix well. Heat oil in a kadai, drop like pakodas using above mixture and deep fry until golden brown and crisp on the outside. Drain on absorbent paper and set aside.

For Gravy

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

Linking to :
'ONLY' Side Dishes,
Foodomania - The Christmas Cook -Off Contest.


            

Give away @ Siris Food Flavors

                           
                                        
           




Hi Friends, Giveaway @ Siris Food Flavors has posted a wonderful giveaway for celebrating her first blog anniversary.

      

     Please visit her blog and follow the rules given by her. 

      Good Luck...:)