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Wednesday, January 27, 2016

Carrot Ginger Soup Recipe / Ginger Carrot Soup Recipe

images of Carrot Ginger Soup Recipe / Ginger Carrot Soup Recipe
Carrot Ginger Soup
Ingredients
Chopped carrot - 1 & 1/2 cups
Chopped fresh ginger - 1 tbsp
Fresh basil leaf - 3
Chopped celery - 1 tbsp
Chopped onion - 2 tbsp
Whole pepper - 10
Cinnamon - a very small piece
Bay leaf-1
Water or stock as needed ( around 3 to 4 cups)
Olive oil - 1 tsp
Method
Heat oil in a pressure cooker temper it with pepper,bay leaf & cinnamon.
Now add the onion,ginger,celery & carrots,fry for 2 to 3 minutes.
Add salt pour needed water or stock and cook till everything is cooked soft.
Remove the bay leaf & cinnamon,cool the mixture & blend it to a smooth liquid.
Return to the pan add extra stock or water give a boil.
Switch off the flame adjust seasonings.
Garnish with freshly ground pepper,chopped basil leaf & a drizzle of olive oil.
Note:
a) Milk or cream can be added for extra richness.
b) Instead of blending you can also just strain out the soup and drink.
c) Italian seasoning  can be added for extra flavour.

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Kothavarangai Shrimp Fry Recipe / Cluster Beans Shrimp Fry Recipe / Goru Chikudukaya Royallu Vepudu Recipe

images of Kothavarangai Shrimp Fry Recipe / Cluster Beans Shrimp Fry Recipe / Goru Chikudukaya Royallu Vepudu Recipe
Kothavarangai Shrimp Fry
Ingredients
Cluster beans/ Kothavarangai - 1 & 1/2 cups
Shrimp medium size- 25
Chopped onion -1/2
Chopped tomato -1
Curry leaves - Few
Crushed garlic - 4
Salt to taste
Chilly powder -1tsp
Coriander powder -1/2tsp
Turmeric powder-1/4tsp
Garam Masala - 1/8 tsp ( optional )
Tempering
Oil-5 tsp
Mustard-1/2tsp
Jeera-1/4tsp
Urad dal - 1/4 tsp
Method
Heat oil in a pan temper it with above ingredients.
Add onion ,curry leaves & garlic fry till light brown.
Add the tomato and fry till its mashed well,now add the vegetable & shrimp give a quick mix.
Add the dry masala powder & saute for 1 or 2 minutes.
Sprinkle some water cover & cook till raw smell has disappeared & its dry.
Switch off the flame garnish with chopped coriander leaves & curry leaves.
Serve it with hot rice as a side dish.

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Monday, January 25, 2016

How to Make A Fluffy Egg Omelette / Omelet.

images of omelet/ How to Make A Fluffy Egg Omelette / Omelet.
Fluffy Egg Omelette
To make a fluffy omelette you just add a tablespoon of milk or water for 2 eggs.
Beat well and make omelette asusual.

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Saturday, January 23, 2016

Quick Egg Kothu Chapathi Recipe / Muttai Kothu Chapathi Recipe

images of Quick Egg Kothu Chapathi Recipe / Muttai Kothu Chapathi Recipe
Egg Kothu Chapathi
Ingredients for tempering
Oil - 3 tsp
Fennel seeds - 1/2 tsp
Cinnamon - a small stick
Cloves-1
Other ingredients
Leftover chapathi - 2
( cut into small pieces)
Salt to taste
Turmeric powder - 1/4 tsp
Red chilly powder - 1/4 tsp
Coriander powder - 1/2 tsp
Garam masala - 1/2 tsp
Crushed pepper powder - 1/8 tsp
Chopped coriander leaf - little
Curry leaves - few
Chopped onion - a handful
Chopped tomato - 1/2
Crushed ginger & garlic - 1 tsp together
images of Quick Egg Kothu Chapathi Recipe / Muttai Kothu Chapathi Recipe

Method
Heat oil in a pan temper it with fennel seed,cloves & cinnamon.
Add onion,curry leaves ,crushed ginger & garlic,fry till raw smell disappears.
Add tomato & fry for a minute,lower the flame & add all the spice powders.
Mix well for couple more minutes add the egg & scramble it well.
Add the chapathi pieces & mix everything well till combined.
Switch off the flame & add the crushed pepper powder & coriander leaves.
Best served with raita!

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Thursday, January 21, 2016

Prawns Pickle Recipe / Andhra Royyala Pachadi Recipe / Shrimp Pickle Recipe

images of Prawns Pickle Recipe / Andhra Royyala Pachadi Recipe / Shrimp Pickle Recipe
Prawn Pickle
Ingredients for frying shrimp/prawn
Oil - 1/2 cup
Fresh prawns - 35 small
( Remove shellls,devein & wash )
Salt - 1/4 tsp
Turmeric powder - 1/4 tsp
images of Prawns Pickle Recipe / Andhra Royyala Pachadi Recipe / Shrimp Pickle Recipe
Prawn Pickle
Method
Heat oil in a pan add the shrimp, in high flame deep fry till its light pink.
Reduce the flame add salt & turmeric powder, fry again.
Fry till all the water has evaporated & prawns are golden brown.
Switch off the flame & remove the prawns from the oil and keep it aside.
Use the remaining oil for tempering.
Ingredients for Tempering
Remaining oil of the fried shrimp
Sliced garlic - 6
Curry leaves - few
Mustard - 1 tsp
Jeera / Cumin - 1/4 tsp
Methi seeds - 8
Red chillies broken -6
images of Prawns Pickle Recipe / Andhra Royyala Pachadi Recipe / Shrimp Pickle Recipe
Prawn Pickle
Method
Heat the remaining oil of the fried shrimp.
Temper it with above ingredients.
Fry till garlic are light brown & switch off the flame.
Ingredients for the gravy
Oil - 1/4 tsp + Fried prawn oil - 1 tbsp
Ginger & Garlic paste - 2 & 1/2 tbsp
Red chilly powder - 2 tsp heaped
Coriander powder - 1 tsp heaped
Turmeric powder - 1/4 tsp
Salt to taste ( around 3/4 tsp)
Garam masala powder - 1/2 tsp
Roasted & ground jeera powder - 1/4 tsp
Lemon juice of one large lemon
images of Prawns Pickle Recipe / Andhra Royyala Pachadi Recipe / Shrimp Pickle Recipe
Prawn Pickle
Method
Heat oil in a pan add the ginger & garlic paste,fry till raw smell disappears.
Add little turmeric powder and fry till its light brown.
Switch off the flame add remaining spice powders,tempering & the fried prawns.
Mix well to make sure everything is well combined.
Cool completely & add the lemon juice.
Mix and store it in a glass jar in fridge.
Best served with rice.

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Wednesday, January 20, 2016

How To Avoid The Stickiness From Okra / Bhindi / Lady's Finger ?

images of okra How To Avoid The Stickiness From Okra / Bhindi / Lady's Finger ?
How to avoid the stickiness from okra while cutting.
This is a simple tip to avoid the stickiness while cutting Okra.
Before chopping wash the okra , wipe it well with a cloth.
Rub some lemon juice to both sides of the knife.
Now cut the vegetable & see the magic.
Even while frying add few drops of lime juice.

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Friday, January 15, 2016

Rava Payasam / Sooji Kheer / Suji Payasam / Semolina Kheer - A Quick & Easy Payasam.

Images for Rava Payasam / Sooji Kheer / Suji Payasam / Semolina Kheer - A Quick & Easy Payasam.
Rava Payasam
Ingredients
Rava/Sooji/Semolina - 3 tbsp
Milk-2 & 1/2 cups
Water-1 cup
Sugar - 1/4 cup
Fried cashew nuts & raisins - together1 tbsp
Powdered nutmeg-a pinch
Cardamom -4 powdered
Saffron -a pinch
Ghee-1tbsp
Method
Heat ghee in a pan add the rava.In low flame roast the rava till light brown & you get a nice smell.Switch off the stove.
Boil water & milk in a pan.Pour this boiling milk into the fried rava mix well to make sure there are no lumps.
Now switch on the stove & cook the mixture in low flame till its cooked.Don't forget to stir in between.
Lower the flame & add the sugar,crushed cardamom powder & nutmeg.Cook for couple more minutes & switch off the stove.
Mix the fried nuts into the payasam.
Garnish with saffron & serve them hot or warm.
Note:
a) The whole procedure is exactly how you make the rava upma.
b) Switch off the flame when still watery,it gets thicker later.If too thick add boiling milk to the payasam mix & serve.
c) Adjust sugar according to your taste.Condensed milk can be added for extra taste.


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Tuesday, January 12, 2016

Mutton Chukka Recipe / Mutton Chukka Varuval Recipe / Mutton Sukka Varuval Recipe

images of Mutton Chukka Recipe / Mutton Chukka Varuval Recipe / Mutton Sukka Varuval Recipe
Mutton Chukka
Ingredients to be presser cooked
Mutton-2 pounds
Salt to taste
Red chilly powder-1 & 1/2tsp
Coriander powder-1tsp
Turmeric powder-1/2tsp
Chopped onion-1/2
Water as needed
Ginger & Garlic paste-1 & 1/2 tsp
Method
Take a pressure cooker add the above mentioned ingredients.
Close & cook till the mutton is cooked.Keep it aside
Tempering
Oil-8tsp
Cinnamon-a small piece
Curry leaves-little
Chopped onion-1/2
Red chillies-6
Other ingredients
Pepper powder-1 & 1/2 tsp
Coriander & Curry leaves-little
Method
Heat oil in a pan temper it with above ingredients.
Fry the onions till light brown, now add the cooked mutton along with the water.
In a medium flame fry it till all the water has evaporated & oil separates the pan.
Switch off the stove sprinkle the pepper powder,curry & coriander leaves,
Mix & best served with hot rice as a side dish.

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Monday, January 11, 2016

Palak Keerai Masiyal Recipe / Keerai Kadayal Recipe / Keerai Kadaisal Recipe / Spinach Masiyal Recipe

images of Palak Keerai Masiyal Recipe / Keerai Kadayal Recipe / Keerai Kadaisal Recipe / Spinach Masiyal Recipe
Keerai Masiyal
Ingredients
Palak / Spinach-1 bunch chopped
Onion-1/2
Green chilles-4
Tamarind - a small piece
Salt to taste
Garlic-6
Tempering
Oil-4tsp
Mustard-1/2tsp
Urad dhal-1/4tsp
Jeera-1/4tsp
Red chillies - 2
Curry leaves few
Crushed garlic -3
Method
Take a pan add palak,garlic,onion,tamaring & green chillies,in low flame cook till its soft.
Cool the mixture add salt & mash it well with a masher.
Heat oil in a pan & temper it with above ingredients.
Pour the tempering into the palak mixture.
Mix & serve it with rice.

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Sunday, January 10, 2016

Masala Vada/Masala Vadai Recipe/Paruppu Vadai Recipe/Kadalai Paruppu Vadai Recipe/Channa Dal Vada Recipe/Masal Vada Recipe

Masala Vada recipe,Masala Vadai Recipe,Paruppu Vadai Recipe,Kadalai Paruppu Vadai Recipe/Channa Dal Vada Recipe/Masal Vada Recipe

Ingredients ground to a coarse mixture
Fennel seeds/somph-1/2tsp
Cinnamon-a very tiny piece
Red chillies- 2
Garlic-1
Ginger -a very tiny piece
Other ingredients
Channa dal/Kadalai paruppu -1 cup
(wash & soak in water for 2 to 3 hours)
Chopped onion-1tbsp
Chopped curry & coriander leaves-1tbsp
Salt to taste
Rice flour -1tbsp
Oil-to deep fry
Method
Drain the water from the dal,keep it in the strain for all the water to get evaporated.Save 2tsp of the soaked dal separately.
Without any water grind the remaining dal to a coarse mixture.
Transfer into a bowl,add the saved whole dal,the ground masala,salt,rice flour,onion,curry & coriander leaves.
Mix the mixture well,take out a walnut size ball from the mixture,slightly flatten them.Make sure there are no cracks.
Heat oil in a kadai/pan in medium hot flame deep fry the flattened vadai till crisp & light golden brown on all sides.
Remove them on a kitchen paper to remove excess oil if any.
Enjoy these crispy vada with a cup of hot tea or coffee!
Notes:
a) Do not add water while grinding the dal,sprinkle only if your mixture is dry & unable to grind.
b) Grind to a coarse mixture,do not grind it to a smooth mixture.
c) Rice flour or sooji is added to give crispiness to your vada & even to tighten up your dal batter if becomes runny.
d) If preparing for festivals then avoid onion.
e) Make vada immediately once your batter is ready.To not rest the batter otherwise onions will start  leaving water.

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Tuesday, January 5, 2016

Vegetable Manchurian Recipe / Mixed Vegetable Manchurian With Gravy / Chinese Manchurian Recipe



images of Vegetable Manchurian Recipe / Mixed Vegetable Manchurian With Gravy / Chinese Manchurian Recipe
Vegetable Manchurian
Ingredients for the balls
Finely grated or shredded vegetables - 1 & 1/2 cups
( I used cabbage,carrot & beans )
Chopped green chillies -1
Salt to taste
Soy sauce - 1/2 tsp
Corn flour - 1 tbsp (heaped)
All purpose flour / Maida - 2 tbsp ( heaped)
Oil-to deep fry
Method
Take all the ingredients in a bowl.
Mix everything well,I did not add any water if needed add few drop.
Shape it into small tight balls.
Deep fry these balls in hot oil till golden brown.
Keep it aside.
images of Vegetable Manchurian Recipe / Mixed Vegetable Manchurian With Gravy / Chinese Manchurian Recipe
Vegetable Manchurian
Ingredients for the sauce
Chopped ginger & garlic - each 1 tsp
Chopped green chillies - 1
Chopped onion - 1/2
Chopped spring onions - 2 tbsp
Tomato chilly sauce - 1/2 tbsp
Soy sauce - 1/2 tbsp
Ketchup - 1 & 1/2 tbsp
Salt & pepper to taste
Corn flour -1tsp + Soy sauce - 1/2 tsp
( mix both add little water and dilute it)
Water - 1 cup
Oil - 1 tbsp
Method
Heat oil in a pan fry onion,garlic,ginger & green chillies in high flame till its light brown.
Reduce the flame now add all the sauces,salt,pepper powder & 1 cup of water.
Cook this mixture for few minutes,now add the diluted corn flour liquid.
When starts to thicken add the fried balls & spring onions.
Mix gently & switch off the flame.
Best served with Chinese fried rice.

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Friday, January 1, 2016

Mixed Vegetable Kurma Recipe / Vegetable Kurma Recipe

images of Mixed Vegetable Kurma Recipe / Vegetable Kurma Recipe
Mixed Vegetable Kurma
Ingredients
Mixed vegetables - 2 cup
( I used the frozen vegetables)
Chopped potato - 1
Chopped onion - 1/4
Chopped tomato - 1 small
Chopped Mint leaves - 1 tsp
Coriander & Curry leaves - little
Ingredients to grind
Poppy seeds /  Khus Khus - 1 tsp
Roasted gram dal/Pottukadalai - 1 & 1/2 tsp
Cashew nut - 5
Fennel seeds - 1 tsp
Grated coconut - 1/3 cup
Red chilly powder - 1/2 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Ginger & Garlic paste - 1tsp
Tempering
Oil- 3 tbsp
Cloves - 2
Cardamom -2
Cinnamon - a small stick
Bay leaf - 1
Method
Take a mixi jar add all the ingredients mentioned under GRIND.
Pour water & grind to a smooth paste.
Take a pan add oil temper it with above ingredients.
Now add the onion & curry leaf ,fry till light brown .
Add the ground paste in low flame fry till oil separates the masala.
Add the vegetables and tomato saute for couple more minutes.
Pour water according to the thickness you need,cover & cook till vegetables are cooked.
Switch off the stove add the mint,curry & coriander leaves.
Mix well & best served with roti or rice.

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