Dondakai Fry(Tinda Fry)

Ingredients:

dondakai 1kg

red chilli powder 1 tsp

turmuric powder a pinch
peanuts 10
cashew 10
grated coconut 3 tsp

salt accordingly

jeera 1/4 tsp

garlic clove 1

oil 3 tsp

Method:

cut dondakai into small slices and heat them in oven for about 5 min.

soak peanuts for 10 min.and then drain off the water.

put oil in the pan and when the oil is heated add dondakai pieces .add salt and turmuric powder and fry them for about 30 min.let them fry on medium to low heat .just fry them till they are compleately done.the pieces should look seperate after fry.then add peanuts and cashew nuts.fry for 5 more min till the nuts are fried.add grated coconut and fry for 2 more min.

just mash garlic clove with jeera and keep aside.

when everything is completly fried add chilli powder and garlic and jeera to the curry.

tastes very nice along with rice, rasam or pappucharu.

Paneer Butter Masala

Ingredients:

Paneer 250 grms cutted into small cubes.

onion 2 medium

tomato 2 medium

turmuric powder pinch

red chilli powder 1 tsp

red chilli 1

corriander leaves

salt according to taste

butter 5 tsp

fresh cream 2 tsp

corriander powder 1 tsp

masala powder 1 tsp

cashewnut paste 2 tsp

ginger garlic paste 1/2 tsp

Method:

cut the onions, tomato's into small pieces.

in a pan with 1 tsp of butter fry paneer pieces till they come into golden brown and keep them aside by adding 1 cup of hot water and drain them after 5 min.the paneer pieces will be tendered if we do like this.

in the same pan add 1 tsp of butter and fry onions and make them into paste.

in the same pan fry tomato's and make them into paste.

in a pan take 2 tsp of butter and fry red chilli for a min when it splutters add onion paste and fry it for a min and add ginger garlic paste.fry for a min and then add red chilli powder and cashew nut paste.fry them for 2 min .

add tomato paste,turmeric powder,salt,coriander powder,masala powder and let them cook for 5 -10 min. add paneer cubes and cook them for 5 more min. put off the flame.

garnish with coriander leaves,butter and fresh cream.

tastes very yummy with plain rice or naan or chapatis.

Egg Fry

Ingredients:

Eggs : 4

Onions :2 medium size

Green chillies : 4-5

Red chilli powder : 1 tsp

salt accordingly

Turmeric powder a pinch

oil 3-4 tsp

Method:

Chop the onions and green chillies into very small pieces . keep them aside.

Heat the Pan with 3-4 tsp of oil and then add onions and green chillies.fry till onions turn into brown color.

Add salt and turmuric powder and fry for a min then add eggs to the onions and mix well in medium heat. make sure to mix the eggs in onions for every 2 min .otherwise it will not be tasting good.when the egg is fried completely add Red chilli powder and fry for 3-4 min. turn off the heat.garnish with coriander.

Serve hot with puri's,chapaties or any sambar or with plain rice.

Cabbage kofta curry

Ingredients for kofta:
1 small cabbage, shredded finely
2 small onions , minced finely
Salt to taste
1 tsp Garam Masala powder
1 tsp Chilli powder
1 cup Besan

Blend to a smooth paste:
2 cloves
1 cinamon stick
1-2 cardammom pods
1 medium onion
5 garlic clovettes
1 small piece ginger
1 tsp jeera
1 tsp dhania seeds
1 tsp poppy seeds
1 tsp cashewnuts
4-5 green chillies
1 medium tomato
1/2 cup chopped coriander leaves

1 large onion, sliced finely
1/2 tablespoon curd

Method:
Mix all the kofta ingredients together and make a batter,
Pour small round lumps of the batter in hot oil, deep fry and set aside.
Heat oil in a pan and fry the sliced onion till it turns translucent. Now add the masala paste.
Fry till the oil starts leaving the sides of the masala.
Now add 1 tablespoon of curd and mix well.
Add salt and enough water to make a think gravy and bring the mixture to a boil.
Now add the deep fried koftas and heat through.
Serve hot with chapatis or rice.

Egg Moghlai Masala Curry

Ingredients
8 eggs
1 tsp red chili pwd
1/2 tsp turmeric
1 tsp dhania(coriander) pwd
1 tsp cumin powder
1 medium onion sliced
1/4 cup finely chopped coriander leaves
1 tablespoon curd (yoghurt)
1 tsp kasoori methi
1/2 tsp garam masala
Salt to taste
2 tbsp cooking oil/ghee(clarified butter)

Blend to a smooth paste:
1 small onion
A medium piece ginger
4-5 clovettes garlic
1 tablespoon curd
1 small stick cinnamon
1 cloves
2 cardammoms

Blend to a smooth paste:
2 small tomatoes
1 tablespoon cashewnuts

Method
Hard boil the eggs, shell them and make slits on each egg
with a thin knife.Set aside.
Heat the oil and fry the sliced onion.
When it starts turning brown, add the ground onion
masala and fry till the oil starts leaving the sides of the mixture.
This will take around 10 minutes.
Add the red chilli, turmeric , dhania and cumin powders
and fry for half a minute.
Take it off the fire and add the eggs. Mix thoroughly
till each egg is well coated with the masala.
Add the tomato paste, enough water for a gravy, curd,
salt to taste and the coriander leaves.
Put it back on the fire and cook covered for about 3-4
minutes.
Now add the garam masala and the kasoori methi and heat
through.
Serve hot with phulkas or plain rice.

Allam Patchadi(ginger chutney)

Ingredients:
Ginger - 3"piece chopped into small pieces
Jaggery - 1/4cup
Tamarind - small lemon size ball
Salt - to taste

Seasoning:
Red chilies - 3
Chana dal (senaga pappu)- 1tbsp
Urad dal (minapappu)- 1tbsp
Jeera - 1tbsp

Method:

• Heat 1tbsp oil in a pan, add the seasoning and fry till the dals turn golden brown.
• Turn the heat off and add ginger, tamarind and jaggery.
• After the mixture cools down completely, grind into a smooth paste adding little water and salt.

This can be served with Dosa's or idli's

Pulihora/Tamarind rice

Ingredients :

Cooked rice - 3 cups (300 gms)
Tamarind - size of a lemon.
Red chillies - 10
Green chillies - 3
Bengal Gram - 1 tbsp
Urud Dal - 1 tsp
Ground Nut - 2 tbsp
Mustard Seeds - 1 tsp
Curry Leaves - 1
Asafoetida - a pinch(optional)
Salt as per taste
Oil - 150 ml

For powder:

Sesame Seeds(avalu) - 1 & 1/2 tbsp
Red Chillies or Green Chillies - 2 nos

Method:

Soak tamarind in water for 30 mins. Extract thick pulp from it.

Cook rice and spread it over a big bowl. Add oil to make sure the grains are separate.

Dry roast the Sesame seeds(avalu) and Chillies and grind it to a powder once it is cool.

Take a kadai, heat oil and add Bengal gram, Urud dal, Ground nuts, mustard seeds. Once it splutters, add curry leaves, asafoetida.

Add the tamarind pulp to the above, salt, add required amount of water to boil. Once its boiled well add the powder and cook well for 10 mins on sim.

Once the mix starts coming out from the sides, remove and mix to the rice well. This tastes great when it rests for some hours.

Barbeque Chicken

Ingrediants:

Chicken - 2 kg (skinned and cut into pieces) (Whole chicken or parts of chicken may be used) Ginger(chopped) - 3 tbsp Garlic(chopped) - 3 tbsp Green chillies(hot) - 3 nos Red chilly powder - 1 1/2 tsp Black pepper(ground) - 2 tsp Salt - As reqd Soya sauce - 4 tbsp Teriyaki Sauce - 4 tbsp Method: 1)Grind together all the ingredients(except for the sauces) along with a little water. 2)Mix together the ground paste along with the two sauces in a large bowl. 3)Poke the chicken pieces with a fork all over. 4)Add the chicken pieces into the bowl and mix well. 5)Leave at room temperature for half hour, mixing once more. 6)Refrigerate overnight (preferably about 24 hours) and mix at least once more. Mixing every 3 hours is recommended. 7)BBQ the chicken pieces.(Grilling on fire) a few crushed curry leaves to the marinade for extra flavour. The amount of Red chilly powder and Black pepper may be increased or decreased to vary the hotness.

Chicken 65(Hyd Style)

Ingredients

Chicken - 1 kg

For marination:-
Lemon juice (ideally freshly squeezed) - 3 tbsp
Salt - 1 1/2 tsp
Red chilly powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Red food color - 1/2 tsp

For the Main preparation:
Light olive oil - 2 tbsp
Cut green chillies - 3 nos
Tomato ketchup - 5 tbsp

For tempering:
Light olive oil - 3 tbsp
Mustard seeds - 1 tsp
Dried red chillies - 2 nos
Curry leaves - 6 nos

Method:

1)Cut the chicken into bite sized pieces [not too small].

2)In a mixing bowl, mix 3 tbsp of fresh lemon juice and salt.

3)Add the chicken pieces and marinate for at least 10 mins.

• There should be plenty enough lemon juice to coat all the chicken.

4)To this, add 1 tsp red chilly powder, 1 tsp coriander powder and half tsp turmeric and red food color.

5)Mix well and allow to marinate for at least 5 mins.

• more this marinates the better - you can leave it for 4 hrs or overnight in the fridge after covering the bowl. If you don`t have time, at least marinate for 5 mins.

6)Transfer the above to a large microwave safe dish, cover and microwave on high for 5 mins till chicken is almost fully cooked.

7)Remove from the microwave and drain & discard all the fluid - keep only the semi cooked chicken aside.

8)For tempering, in a small frying pan, heat 3 tbsp of light olive oil.

9)When the oil is hot, add 1 tsp of mustard seeds and cover the pan with a lid.

10)Allow the mustard seeds to splutter.

11)Add 2 dried red chillies and fry for a minute.

12)Turn the heat to low and add 6 curry leaves and cover the pan again.

13)Allow the curry leaves to splutter.

14)Once the leaves are well fried and almost dry, remove from the heat and keep the tempering aside.

15)In a separate large frying pan, heat 2 tbsp light olive oil and add the microwaved chicken pieces.

• Be careful not to add any of the water that accumulated during microwaving: this excess water should be drained as described earlier.

16)Shallow fry for 5 mins.

17)When the chicken is almost done, add 3 cut green chillies to the pan and continue frying for 1- 2 mins till done.

18)Now the most important step - add 4-5 tbsp of tomato ketchup to the pan directly over the chicken.

• This is the secret in the recipe - add the ketchup directly over the chicken and allow it to coat the chicken.

19)Continue frying till the chicken is coated with a fluffy layer of ketchup.

20)Add the tempering from the other pan to the main pan and mix well.

21)Continue to fry for 1 - 2 mins till all ingredients are mixed well and the chicken is moist but well cooked.

Palak Kabab

Ingrediants:

• Boiled spinach - a cup
  
• Mashed potato 3 (medium size)
  
• Green chillies 2
  
• Ginger paste 1/2 tea spoon
  
• Salt to taste
  
• Pepper
  
• Lemon 1 tea spoon
  
• Oil for frying
  
• Onion (at the time of serving)
  
• Coriander (for garnishing)

Method:

Add boiled spinach to the mashed potatoes, green chillies, ginger paste, salt, pepper, according to taste and finally add lemon juice.

Now make this mixture it to the shape of long kabab and fry till golden brown on a Tawa by adding oil for it to fry.

Server it hot with Sauce, and coriander leaves ..

Chilli tofu

Ingrediants:

• 250 g soft tofu, drained
• 2 spring onions, thinly sliced
• 2 tablespoons coriander, chopped
• 2 tablespoons soy sauce
• 80 ml peanut oil
• Chillies-6
  

Method:

• cut the tofu into cubes and put this in a heated tawa by adding little oil.scatter the spring onion, chillies, corriander and soy sauce over the tofu.Sprinkle some salt and serve hot with with rice/rotis
  

Palakura Pakodi(Spinach Fritters)

Ingrediants:

• (5 bunches)/1 10 oz. package frozen Chopped Spinach
• 1.5 Cups Besan
  
• 0.25 Cup Rice Flour
• 1 teaspoon Salt
• 1 teaspoon pepper/5 -8 green chillies chopped finely
  

Method:
Mix all dry ingredients into spinach cut finely . Deep fry in the oil.and serve hot.

Guthi vankai(Stuffed brinjal curry)

Ingrediants:

• Small Eggplants/Brinjals --12
• Oil --1 cup
• For Stuffing:-
• Onions (medium sized) -- 3
• Ginger -- 1/2 tsp
• Garlic -- 1/2 tsp
• Cloves -- 4
• Cinnamon -- 1 inch stick
• Sesame seeds -- 2 tsp
• Gasagasaalu (poppy seeds) --2 tsp
• Red chilli powder -- 1 tsp
• Tamarind paste -- 3 tbsp
• Salt to taste

Preparing Stuffing:

In a kadai heat two tablespoons of oil and fry the chopped onions.

When the onions are brown add all the ingredients from the above list (i.e list of ingredients for stuffing) except ginger and garlic.

Stir on medium heat for 5 minutes.

Remove from heat, add ginger and garlic and let cool. Then process the whole mixture in a blender until soft.

Wash the brinjals and make two cuts through them from the bottom upward (length wise) about 2/3 the way up to the stem, so that they are each in four equal sections, held together by the uncut portion near the stem.

Place the stuffing between the four sections.

Next, in a wide skillet add the remaining oil and heat.
Place all the stuffed brinjals next to each other and keep the heat on high.
After three or four minutes turn the eggplants over.
After five minutes turn them over again, lower the heat, cover the skillet and let them cook till the brinjals are thoroughly done (the skin of the eggplants should develop folds).

Note:

1. If the eggplants are large, allow more time to cook.
For the very large eggplants, it's better to just cut them up into pieces, mix the pieces and the stuffing, put it all in a pan and cook till done.
Will taste almost like the dish made with the small sized eggplants except that it will not look like a stuffed eggplant.
Also, the big ones have more water content in them, so, it might taste a bit raw and not fry as well as the smaller ones.

2. The more ripe the eggplant the less time required to cook it.
Unripe eggplants will take a very long time to cook all the way through.

Mirapakaya Bajjilu

Mirapakaya Bajjilu, the popular street food in south india is incredibly easy to prepare at home and makes an excellent way to snack especially in rainy season and winter. . Actually in any season or any celebration in Hyderabad you see Mirchi Bajji is the common snack or appetizer to start with...

For 6 Mirchi Bajji we need 6 long Chillies (Green)

For the stuffing there are 3 Variations to it..

1. Sesame Seeds & Tamarind Paste: Mix about 5 Tsp of slightly roasted sesame (till) seeds ground to powder with small lime size tamarind soaked in warm water and thick juice removed and salt.
2. Peanut & Tamarind Paste or Amchur Powder: Handful roasted powdered peanut and one small lime size tamarind juice or one tsp amchur powder and salt.
3. Potato & Lime or Lemon juice: one potato and lime juice and salt. ->For flour batter: 3 cups besan or channa flour, 1 tsp vamu or ajwain or carrom seeds and jeera , pinch of turmeric and salt.
   
   Dhaniya (corinader) powder and jeera powder to spinkle for extra taste.
   
   Prepare the stuffing with any of the one variety and keep it as side. Slit Chillies length wise and remove the seeds (Veins of chillies)if it is too hot. Stuff the chillies with the stuffing (With any of the 3 variations mentioned above)and keep in ready. Mix the flour, jeera, ajwain, salt and turmeric to a thick paste.
   
   In a wide pan, add oil. When the oil is hot, dip the chiilies in the besan flour and put it in the oil and fry it. when it is half done remove it again cool it for a min and again fry it in medium heat till golden brown. Sprinkle with some coriander/jeera powder. Serve it with tomato sauce or coconut chutney.

Stirfried Chilli Paneer

Ingredients:
200 gm paneer - cut into strips
1/2tsp garam masala
1/2 tsp salt
1 tsp dry mango powder
12 split and seeded green chillies
2 shredded capsicum
2 tbsp oil 1/4 tsp onion seeds
1/4 tsp black mustard seeds
1/4 tsp cumin seeds
1/4 fenugreek seeds 1
tsp dried crushed red chillies
1 tbsp lemon juice
Method:
Sprinkle garam masala, salt and mango powder over paneer. Set aside. Heat oil, toss in onion, mustard, cumin and fenugreek seeds. Stir in red chilli. Fry for 1 minute. Add green chillies and capsicum. Stir and fry for 2-3 minutes. Add paneer to the pan. Stir gently . Add lemon juice and serve hot.

Paneer Achari

Ingredients:
1/2 kg cubed paneer
100 ml oil
4 tsp fennel seeds
2 tsp black mustard seeds
1 tsp fenugreek seeds
1/2 tsp nigella seeds
2 tsp cumin seeds
4 ground onions
8 chopped green chillies
2 tsp turmeric
3 tsp ginger paste
200 ml whipped curd
3 tsp dry mango powder
2 tsp kashmiri mirch
2 tsp sugar
Method:
Heat the oil and fry the fennel, fenugreek, nigella and cumin seeds. After 15-20 seconds, add onions and green chillies. Stir and fry until golden.Add turmeric powder, garlic and ginger pastes. Fry for a minute. Pour in the yoghurt, dry mango powder, chilli powder, sugar and salt. Cook until oil separates.Add paneer with about 150 ml water. Allow it to heat through. Season and serve.

Paneer Makhani

Ingredients:

paneer 1/2 kg

2 tbsp butter

1 tsp oil

1 tsp kala jeera (black cumin)

1 cup tomato puree

salt - to taste

3/4 cup cream

a few strips of green chillies, cut lengthwise, for garnish

Method:

Heat the butter and oil, and when the butter melts, addthe kala jeera and then the tomato puree and cook over high heat, stirring a few times, till the mixture comes to a boil, and then simmer till the puree splutters.Add the salt and paneer and turn around afew times till coated with the puree and heated through.Add the cream and turn around a few times till well blended and hot.Serve immediately, garnished with the green chillies.Note: If serving later, add the cream and shut off the heat, and re-heat and proceed with the rest, later.

Red Tomato Gravy
Ingredients:
2 large juicy ripe tomatoes
1 large onion
1 small capsicum
1 tbsp. coriander leaves finely chopped
1 tbsp. cashews or peanuts
1 tsp. each ginger & garlic grated or crushed
1/4 tsp. cinnamon-clove powder
1/2 tsp. garam masala powder
3/4 tsp. red chilli powder
1/4 tsp. turmeric powder
1/2 tsp. sugar
salt to taste
2 tbsp. oil or ghee

Method:
Dry roast peanuts or cashews lightly. Dry grind coarsely.
Semi puree tomatoes and capsicum together.
This should be done in a food chopper or grated.
Chop onions very fine or run in a chopper.
Heat oil or ghee in a heavy pan.
Add ginger garlic and stir for a moment.
Add onions and stir fry till light pink.
Add tomato capsicum puree, stir bring to boil.
Add all other masalas, salt, sugar and crushed nuts. Stir.
Add veggies at this stage. Mix.
Cover and simmer till gravy is thick and fat starts separating.
Garnish with coriander before serving.
Goes with: Vegetables like brinjals, baby corn, potato, stuffed baked capsicum, or cauliflower.
Makes: 2 cups

Green Gravy:
Ingredients:
4 cups spinach chopped, washed and drained
1 cup bottle gourd grated
1 small onion finely chopped
1/2 tsp. ginger grated
2 tsp. wheat or millet flour
3 green chillies
1 tbsp. cheese grated (optional)
salt to taste
1 tsp. lemon juice
1 pinch soda bicarb
1/2 tsp. cinnamon-clove powder
3 tbsp. oil
Method:
Take spinach in a large vessel, add gourd and soda.
Toss to mix. Sprinkle 2 tbsp. water all over it.
Cover and put to boil on high, for 3 minutes.
Cool in a plate or run under tap water to cool.
Put in a mixie, add chillies, flour and a few pinches salt.
Run till semi-smooth.Heat oil in a pan, add ginger, stir.
Add cinnamon clove powder, and stir.
Add onions, stir fry till light pink.Add blended spinach mixture, all other ingredients except cheese Stir and allow to cook till thick or 3-4 minutes.
Add prepared vegetable at this stage. Allow to cook for 2-3 minutes more.
Garnish with grated cheese before serving.
Goes well with: Veggies like peas, baby corn, french beans, potato chunks, etc.
Makes: 2 cups gravy (approx.)

White Gravy
Ingredients:
1 cup fresh curds
1/2 cup fresh cream
1 tsp. grated cheese or paneer
3/4 cup milk
1 tbsp. cashewnuts broken
1 tbsp. peanuts husked & lightly roasted
1 tsp. khuskhus seeds soaked in 2 tbsp. milk for 1 hour
3 green chillies
1 piece ginger
1 tsp. coriander finely chopped
1 slice dayold bread white
1 tsp. sugar
3-4 glazed or canned cherries (optional)
salt to taste
1/5 tsp. cinnamon-clove powder
3 tbsp. ghee or oil
Method:
Grind together in a dry mixie, cashew, peanuts and bread.
Grind together in a wet mixie, onion, ginger, chillies, khuskhus with milk.
Heat fat in a heavy pan, add onion mixture, saute for 3-4 minutes.
Add curds and cook, stirring continuously till whiteness of curds disappears.
Add milk, bring to a boil, add sugar, salt, dry mixture, spice powder, cream.
Stir gently till boil resumes. Add vegetables, etc. at this stage.
Cook covered for few minutes till thickened.
Garnish with grated cheese, coriander and cherries.
Goes well with: Paneer chunks, mixed vegetables with a few pineapples bits, potato and peas, etc.

Brown Gravy
Ingredients:
1 tomato grated or finely chopped
1 large onion cut in slivers
1 capsicum cut in thin lengths
1 tsp. garlic grated
1 tsp. ginger grated
1 tbsp. coriander leaves finely chopped
2 tbsp. tamarind water
1 tsp. wheat flour
1/2 tsp. red chilli powder
1/4 tsp. turmeric powder
1/2 tsp. dhania (coriander seed) powder
1/2 tsp. cumin seeds
3 pinches asafoetida
salt to taste
3 tbsp. oil
Roast together and dry grind:
2 cardamoms
2 cloves
2 peppercorns
1/2 cinnamon stick broken
1 bayleaf
2 whole red chillies dry
Method:
Dry roast wheat flour to a light pink, stirring continuously. Keep aside.
Heat oil, add onions, fry till well browned.
Drain well by pressing, putting back oil in pan.
Cool onions a bit. Grind in mixie. Keep aside.
In remaining hot oil, add cumin seeds allow to splutter.
Add asafoetida, capsicum, ginger, garlic stir fry for a minute.
Add all dry and ground masalas, flour, stir well.
Add tomatoes, tamarind water, salt, stir.
Simmer till gravy is thick and oil starts to separate.
Add prepared veggies and stir, keep cooking for 2 minutes.
Garnish with chopped coriander, serve with parathas, rotis, etc.
Goes well with: Chunky veggies like boiled baby potatoes with skin, boiled peas, chopped stirfried brinjal pieces. (For this,fry brinjals pieces in oil, drain, keep aside, adjust quantity of oil required, and continue by frying the onions.)

Pesarattu

Ingredients:
Whole Moong dal 2 cups
Rice 1/2 cup
Onions 3 finely chopped
Green chillies 6 finely chopped
Red chillies2
Ginger small piece
Cumin seeds 1/2 t.spoon
Cilantro 1 bunch finely chopped
Salt 1.5 t.spoons
Cooking Oil for making pesarattu
Method:
Rinse and soak whole moong dhall and rice in water for 4 hours.Grind the above with green chilles, red chillies,ginger, cumin seeds, salt and little onion.Fry the remaining onions in oil and keep them aside.Make the peserat like dosas,and put a spoon full of onions onthe dosa and fold the dosa before serving. Serve with corriander chutney or onion chutney.

Vankai podi kura(Dry Brinjal /Eggplant Curry)

Ingredients:
Eggplant/vankailu: 250 grams, washed & cut 1" lenght wise
Uraddal 1 t.spoon
Channa dal 1 t.spoon
Corriander seeds1.5 tspoon
Red chilli 4-5
Mustard 1/4 tspoon
Cooking oil 4 tspoons
Turmeric 1/4 t.spoon
Tamarind paste1/4 t.spoon
Salt 3/4 t.spoon
Method:
roast urad dhall, channa dhall, corriander seeds, red chillies and hing. Dry grind the above with 1/4 t.spoon salt.Fry mustard, turmeric, and hing in oil, and add the choppedeggplant to this. Sprinkle little water, and cover it slightly until the eggplant gets cooked. Now add the remaining salt, tamamrind paste, and the ground masala powder. Mix it well and add a few t.spoons of cooking oil.Serve hot

Plantain Curry(Arati Fry)

Ingredients:
Plantain 2-3 washed, peeled and diced
Cumin seeds 1/2 tspoon
Grated Coconut 1/4 cup
Red chillies 2-3
Uraddal-1/2 tspoon
Mustard 1/4 tspoon
Hing a small pinch(Optional)
Turmeric 1/4 tspoon
Curry leaves a few
Cooking oil 3 tspoon
Salt1/2 tspoon

Method:
Boil plantains with turmeric and salt.Wet grind cumin seeds, coconut and red chilles and keep it aside.Fry mustard,hing, urad dhall, curry leaves, turmeric, and diced plantain in oil in a wok. Sprinkle water and let it cook for 5minutes, and now add the ground masala, and let it cook for another 5-10 minutes.serve hot with roti's or as a side dish for boiled rice.

Badam Kheer

Ingredients:
Almonds (Badam) 1 cupMilk 4-6 cupsSugar same amount as almond paste (about 1 cup)Saffron 1/2 t.spoonKesari powder (color) a small pinch (optional).
Method:
Soak saffron in little cold milk, and keep it aside.Soak almonds in hot water for 1 hour. Peel skin and grind the almond into a fine paste with 1 cup of milk instead of water.Measure the amount of almond paste, and keep the same amount of sugar aside.Cook the almond paste for 5-10 while stirring it constantly, till the flavour comes out. Now add sugar and keep stirring. Add the remaining milk, and boil for 10-15 minutes. Add the soaked saffron and serve it cold.

COOKING MADE EASY

Hello All...

Today i would like to share some cooking made easy tips with you all. modern women find cooking a very tedious job as they have very less time to spend in kitchen.the following tips would help you in saving time as well as making tasty food.


Garam Masala Powder:
Ingredients:
4 cloves
4-5 cinnamon sticks
1 tsp cumin seeds
1 tsp coriander seeds
7 peppercorns
1 bayleaf
Ghee(clarified butter)
Method:
Roast each of the above till they turn aromatic.
Powder to a fine powder using a coffee grinder and use as required.
This will keep well for months in a airtight container.
You can make a larger quantity of this byusing the above ingredients in the same ratio.

Chutney spread:
1/2 cup grated coconut ,4 red chillies or 1 tsp red chilli powder
1 long bean tamarind
2 flakes garlic
1 tbsp. groundnuts
salt to taste
Grind all ingredients together to form a firm chutney. Use very little water.This chutney can compliment all types of dosas,idlis/vada/can also be used as sandwich spread.
Rasam Masala:
Masala Ingredients
Black Pepper 1 tbsp.
Chana Daal seeds 2 tbsp.
Coriander Seeds 2 tbsp.
Red Chillies 4-5
Asafoetida(optional) 1 tsp.
Dry Coconut (grated) 3 tbsp.
Ghee 2 tbsp.
Masala Preparation:
· Roast black pepper, chana daal, coriander, and asafoetida.
· Add chillies when daal starts getting red.
· Blend the daal mixture and coconut until the powder is fine. Store in airtight container.

Mangalore Rasam Powder(Recommended rasam powder):
Ingredients:
Red chillies - 1 cup (broken into small pieces and tightlypacked).
Dry coriander seeds - 1 cup
Gram dhal - 2 tablespoons
Oil - 1 tablespoon
Cumin seeds - 1 teaspoon
Fenugreek - 1/2 teaspoon (methi seeds)
Hing - a pea size lump or 1 teaspoon hing powder.
Curry leaves - 3 sprays.
Method:
Break up the chillies along with the stalks into smaller pieces(to enable easier powdering). Heat oil in a kadai and fry on a slow fire, the hing and the fenugreek seeds till light brown in
colour. Add coriander seeds, red chillies, cumin seeds,gram dhal and curry leaves and fry for about five minutes on a slow flame till it is well roasted and you get a lovely aroma. Remove
from flame and allow to cool. Powder fine and bottle it. This powder can be used for 2-3 months.
Use the chillies along with the stalks - as the stalks also have the potency of the chillies, and also provide fibre for the body.
Basic Curry Sauce:
This sauce can be used for all the vegetables.
Ingredients
· 3 tablespoons vegetable oil or ghee (clarified butter)
· 1 medium onion - finely chopped
· 4 cloves garlic - peeled and sliced
· 1.5 inch piece root ginger - peeled and thinly sliced (it should look about the same volume as the garlic)
· (optional) 2 mild fleshy green chillies - de-seeded and veined then chopped
· half teaspoon turmeric powder
· half teaspoon ground cumin seed
· half teaspoon ground coriander seed
1 tablespoon concentrated tomato puree
Method
Heat the oil in a heavy pan then add the chopped onion and stir for a few minutes with the heat on high.Add the ginger, garlic and green chillies. Stir for 30 seconds then put the heat down to very low.
Cook for 15 minutes stirring from time to time making sure nothing browns or burns.
Add the turmeric, cumin and coriander and cook, still very gently, for a further 5 minutes. Don't burn the spices or the sauce will taste horrid - sprinkle a few drops of water if you're worried.
Take off the heat and cool a little. Put tsps of cold water in a blender, add the contents of the pan and whizz until very smooth. Add the tomato puree and stir.
Put the pureed mixture back into the pan and cook for 20 - 30 minutes (the longer the better) over very low heat stirring occasionally. You can add a little hot water if it starts to catch on the pan but the idea is to gently "fry" the sauce which will darken in colour to an orangy brown. The final texture should be something like good tomato ketchup.

This can be stored in the air tight container in refrigerator for 7-10 days.use it as and when required.
Curry Powder:
Ingredients
1 1/4 cups Coriander seeds, 3/4 cup Bengal gram dal, 1/2 cup Black gram dal ,3/4 cup Red chilies ,2 tsp.Asafetida powder(Optional), A small lemon sized Tamarind ,3 tsp Oil ,Salt according to taste
Method
1.Roast dry the coriander seeds, Bengal gram dal and black gram dal.
2.Fry the red chilies in 3 tsp. of oil. Mix all the ingredients together and powder them.
3. Store the powder in an airtight container and use when required.
Dough Making:
Ingredients
2 cups whole wheat flour (atta) or as per consumption. Water to knead A pinch of Salt 1tbsp oil (optional)
Method
1. Mix all the ingredients except water. Add a little water at a time and make soft dough.
2. Pat and knead well for several times. The Dough should be neither too thick nor too losing.
3. Keep it for 20-30 minutes before using and cover it with wet muslin cloth.

How to Fold & Roll Parantha/Chapati/ Puri:
Parantha : Stuffed layered Indian Bread
Folding Part : Divide the kneaded dough into equal balls. Make two small balls from the dough & roll out each small ball into 4" diameter. Now put a little oil on one rolled out ball & spread your filling generously on the greased roll and put the other one on top. Press the edges to seal and pat between the palms of both the hands to seal the filling.

Rolling Part: Take a little dry flour in a dish/plate, dust your roll out ball with some dry flour and carefully with the help of an rolling pin roll it into a big parantha say 6" in diameter.

Frying part: Put the tawa (griddle) on fire, when it gets hot, put rolled out parantha on it and let it cook on both the sides and keep trickling some ghee or oil from the sides to get crisp edges. When it is brown take it off the tawa & serve hot.

Chapati OR Roti: It is the basic bread & the staple food of IndiansIt is very easy. Divide the kneaded dough into equal balls. Dust each ball with some dry flour and with the help of an rolling pin roll it into a disc shaped roti say 5" in diameter.

Cooking Chapati: Put the tawa (griddle) on fire, when it gets hot, put roti on it and let it cook on both the sides. ORyou can also try this method Cook on Tawa(griddle) for half a minute and then on direct flame till puffed and cooked. Serve hot with some ghee clarified butter on it.

Puri: Deep fried puffed Indian bread.Divide the kneaded dough into equal balls. Now take some oil in a small bowl, apply little oil to the ball & roll it into 4" diameter.Frying part: Heat oil in a pan OR kadahi. Fry Puris in this hot oil until golden brown in color. Serve hot.

Simple Dal:
Ingredients
1 cup Moong dal, 2 cups water,1 onion,1 1/2 tbspghee,1/2 tspsalt.
Method
1. Wash the dal in water. Drain and add fresh water. Add salt and cook till it reaches boiling-point.
2. Boil for 15 minutes, lower the heat and simmer for 1 hour.
3. Slice the onion and fry in the ghee. Add to the dal, stir and serve.

Bread Pizza

Ingrediants:
1/2 loaf Sandwich bread
mozzarella cheese-100gms
Pizza sauce(Maggi pizza spread)/tomato sauce
chopped onions-2small
sliced tomatoes-2
chopped capsicum-1 large
mushroom-50gms
babycorn-50gms

Method:
Take sandwich bread and toast it for a minute,take pizza sauce/tomato sauce and spread evenly on the bread,cut onions tomatoes and capsicum in to small square pieces and place evenly on the toast.
put the toast inside the microwave and grill for 3 minutes.take the toast out and spread grated mozzarella cheese on it evenly.
place babycorn and cooked mushrooms on the cheese layer.grill it again for 1/2 minute so that the cheese melts.take it out and Serve hot.Your kids would simply love it:)