Kobbari Pachadi /Coconut Pachadi /Andhra Style Coconut Chutney Recipe

Grind below ingredients to a coarse paste

Coconut bits-1/2 cup

Green chillies-5
(You can also add red chillies instead of green chillies)

Dry roast urad dhal till light golden brown-2tsp

Salt to taste

Curry leaves-1tsp

Tempering

Oil-3tsp

Mustard-1tsp,Urad dhal-1/2tsp,Jeera/cumin-1/2tsp

Red chillies-1

Curry leaves-little

Hing-1/2tsp

Method

Heat oil in a pan & temper it.Pour this into the ground paste,mix & serve it with hot rice.

Corn Bread Rolls

Stuffing Ingredients

Grated fresh corn-2 cups

Boiled,mashed potato-1

Curry powder-1/2tsp

Salt to taste

Garam masala-1/4tsp

Chopped mint & coriander leaves-little

Turmeric powder-little

Chopped onion-1/2

Green chillies chopped-2

Amchur powder-a pinch

(dry mango powder)

Ginger & garlic paste-1/2 tsp

Other Ingredients

Oil-to deep fry

Bread slices-12

(I used whole wheat bread)

Method

Heat 1tsp of oil & fry onion till its transparent.Add ginger & garlic paste,green chillies,grated corn & all dry ingredients.Fry till corn is well cooked.Switch off the gas & mix in the potato,mint & coriander leaves.Cool & make small balls & keep it aside.Wet the bread slices with very little water,squeeze out excess water by pressing it with your palm.Place a ball of filling in the middle of the bread ,cover it & make a tight ball.Heat oil in a pan & deep fry it till golden brown on all sides in medium flame.Serve it hot with any dip.

Almonds In White Kurma

Tempering

Oil-3tsp

Cloves-2

Cardamom-3

Bay leaf-1

Cinnamon-a small piece

Fennel powder-1/4tsp

Turmeric powder-little

Shajeera-1/8tsp

Other ingredients

Chopped onion-1/4

Slit green chillies-4

Coriander leaves-little

Blanched almonds-a hand full

Salt to taste

Ingredients ground to a smooth paste

Poppy seeds-1tsp

Coconut-2 tsp

Curd-1tbsp

Almonds-5

Pottukadalai(roasted gram dhal)-2tsp

Method

Heat oil in a pan & temper it.Add onion,green chillies,almonds & salt,fry till light brown.Pour the ground paste,add required amount of water.Cook the gravy till raw smell goes off & its thick.Switch off the gas,garnish it with coriander leaves & serve it hot with rice.

Stuffed Kataifi

Today I am celebrating My Blog's 2nd Birthday.I thank each & everyone for making this a success & for your encouragement & support.

Ingredients
Loosened Kataifi pastry, thawed -1/2 packet
(Kataifi is a Middle Eastern pastry made from shredded phyllo dough)
Melted butter-1/2 cup
Filling
Chopped dates-15
Chopped almonds,cashew nuts,walnuts,pistachio-each a handful
Cinnamon powder-1/8tsp
Sugar-4tsp
( mix everything together )
Syrup
Honey -3/4 cup
Sugar-2 cups
Water-2 & 1/2 cups
Cinnamon powder-less than 1/8tsp
Lemon juice-1tbsp
(Add all the ingredients in a pan and bring to a boil, then simmer over medium heat for 15 minutes. Keep the syrup hot until your Kataifi has cooled from the oven )
Method
Grease a baking tray with butter.Spread a thick layer of the kataifi pastry.Pour 1/2 of the butter evenly on top of the pastry.Sprinkle the filling generously on top,again put the remaining pastry to cover the nuts.Pour the remaining butter evenly on the pastry.Bake it at 350 deg. for 30 minutes or till top is slightly golden brown.While still warm pour the hot syrup on top,let it spread evenly.Cool,cut & serve it.

Stuffed Bhindi

Stuffing ingredients
Red chilly powder-1 tbsp
Coriander powder-1tsp
Roasted jeera powder-1tsp
Turmeric powder-1/2tsp
Salt to taste
Dessicated coconut powder-1 & 1/2tbsp
Besan-2tbsp
Chopped coriander leaves-2tsp
Amchur powder-1/8tsp

(dry mango powder)
Sesame seeds-1tsp
Oil-1tsp
(mix all the above ingredients in a bowl & keep it ready)
Other ingredients
Bhindi(Okra/Lady's finger)-35
(cut the head & make a deep slit)
Tempering
Oil-8tsp
Curry leaves-little
Hing-1/2tsp
Method
Carefully stuff some mixture into the bhindis without breaking the slits.Heat oil in a pan & temper it.Arrange the bhindis inside the pan add the left over stuffing if any on top.Sprinkle very little water ,cover & cook it in slow flame till masala is well cooked & bhindis are soft on all sides.Serve it with roti.

Chicken Kheema Mutter

Ingredients

Chicken kheema-2 cups

(ground chicken)

Frozen peas-1 cup

Chopped tomato-2

Chopped onion-1/4

Chopped green chillies-2

Curry & Coriander leaves- little

Ginger & Garlic paste-1 tsp

Salt to taste

Turmeric powder-1/4tsp

Chilly powder-1/4tsp

Tempering

Oil-2tsp

Shajeera-1/2tsp

Dry roast & powder

Pepper-1/2tsp

Poppy seeds-1tsp

Cloves-5

Cardamom-3

Cinnamon-a small piece

Fennel seeds-1/2tsp

Method

Heat oil in a pan temper it.Add onion & green chilies fry it till light brown.Add the ginger/garlic paste & tomato,fry till well mashed.Add the dry powders,salt,peas & kheema,sprinkle some water cover & cook it till done.Add the ground powder,curry & coriander leaves,fry till oil separates the pan.Serve it with roti or rice.

Apple-Cinnamon Upside-Down Cake

Today I am celebrating my 8ooth post.......Enjoy!!!!!!!!!!!

Ingredients for base
Red apple-3 medium size
(slice & toss it with 1tsp of lime juice)
Brown sugar-1/2 cup(less 2tsp)
Butter-2tbsp
Batter
Maida(All purpose flour) -1 & 1/2 cup
Baking powder-1 & 1/2 tsp
Salt-1/2 tsp
Cinnamon powder-1/2tsp
Sugar-1/2 cup
Egg-2
Vanilla essence-1tsp
Milk-1/2 cup
Method
Grease a 9''round cake pan with 2tbsp of butter & sprinkle the brown sugar on top.Arrange the apples on top.Sieve flour, baking powder, salt, and cinnamon keep it aside.Cream butter with sugar until light and fluffy. Add eggs and vanilla essence beat until incorporated. With mixer on low speed, alternately add the flour mixture and the milk,mix till blended.Pour the batter on top of the apples & bake at 350 degree for 45 minutes or till done.Cool completely before cutting.

Courtesy: Martha Stewart

Tofu Paratha

Ingredients
Whole wheat flour-2 cups

Crumbled firm tofu-1 cup

Salt to taste

Red chilly powder-1tsp

Coriander powder-1/2tsp

Turmeric powder-1/4tsp

Kastoori methi-3tsp

Black sesame seeds-1tsp

Curd-1tbsp

Oil-to cook paratha

Method

Mix all above ingredients together.Sprinkle some water & knead it to a soft dough.Take a small ball, roll it out into thick circles.Cook on a tawa with little oil brushed on both sides till done.Serve it with raita or any side dish.

Channa Pulao

Ingredients ground to a smooth paste

Onion-2tbsp

Tomato-1

Salt to taste

Turmeric powder-1/8tsp

Coriander powder-1/2tsp

Green chillies-3

Mint-a handful

Poppy seeds-1/2tsp

Coconut-1tbsp

Garam masala-1/4tsp

Ginger & garlic paste-1/2tsp

Other ingredients

Channa-1 cup

(soaked overnight)

Basmati rice-1 cup

Water-2 cups

Tempering

Oil-4tsp

Ghee-2tsp

Cashew nuts-8(optional)

Jeera & Shajeera-1/4tsp each

Cinnamon-a small bit,Cloves-2,Cardamom-1,Bay leaf-1

Method

Heat oil & ghee in a pan & temper it.Add the ground masala & fry it till raw smell disappears & oil separates the pan.Add the rice,channa & water,cook it till done.Serve hot with raita.

Red BellPepper Cutney Recipe / Capsicum Chutney Recipe / Side dish for Idli & Dosa

Ingredients

Red bell pepper (Capsicum) chopped-1 big
Chopped onion-1/2
Red chilly paste-2tsp
Dessicated coconut-2tsp
Tamarind paste-1tsp
Salt to taste
Tempering
Oil-2tsp
Mustard & Uraddhal-each-1/2tsp
Hing-1/4tsp
Curry leaves-little
Red chillies-2
Jeera-1/4tsp
Method
Heat 1tsp of oil in a pan fry above ingredients till raw smell goes off.Cool & grind it to a smooth paste.Temper it.Serve with any tiffin or use as dip.

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