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Saturday, March 19, 2011

Lettuce & Split Moonghdhal Pappu

Ingredients
Split green moongh dhal-1 cup
Chopped lettuce leaves-1 small bunch
Turmeric powder-1/4tsp
Salt to taste
Dry roast & make a smooth paste
Pepper-5
Jeera-1/4tsp
Coriander seeds-1/4tsp
Red chillies-2
Curry leaves-5Garlic-1
Coconut-2tbsp
Tempering
Oil-1tsp
Mustard-1tsp
Hing-1/2tsp
Method
Pressure cook lettuce,dhal & turmeric powder till soft.Mash it slightly.Add the ground paste,salt & give a boil.Temper it & serve it with hot rice.










Monday, March 14, 2011

Tamatar Ka Salan

Ingredients for masala
Onion cubed-1/2
(sauteed in 1tsp of oil till light pink)
Coriander seeds-1/2tbsp
Sesame seeds-1 & 1/2 tbsp
Poppy seeds-1tsp
Peanuts-1/8 cup
Red chilly powder-2tsp
Ginger & Garlic paste-1/4 tbsp
Methi seeds-less than 1/8tsp
Turmeric powder-1/4tsp
(In a mixi grind all above ingredients to a smooth paste with little water)
Other ingredients
Roma tomatoes-6
(make a cross on top & fry it in 2 tsp of oil till slightly roasted on all sides)
Tamarind juice semi thick-1 cup
Salt to taste
Curry & Coriander leaves-little
Tempering
Oil-1/2 cup
(You can reduce the oil if you are diet conscious)
Jeera-1tsp
Method
Heat oil in a pan temper it.Add the ground masala & cook it in medium flame till oil separates the pan.Now add the salt,tamarind juice & enough water for the gravy,cook till it is thick.Add the tomatoes give a boil,switch off the gas & garnish it with curry & coriander leaves.Excellent with pulao, plain rice or roti.

Wednesday, March 9, 2011

Kobbari Pachadi /Coconut Pachadi /Andhra Style Coconut Chutney Recipe

Kobbari Pachadi  recipe,Coconut Pachadi recipe,Andhra Style Coconut Chutney RecipeGrind 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.



Thursday, March 3, 2011

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.



Monday, February 28, 2011

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.





Thursday, February 24, 2011

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.

Sunday, February 20, 2011

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.

Sunday, February 13, 2011

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.



Sunday, February 6, 2011

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




Thursday, February 3, 2011

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.
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