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Wednesday, April 27, 2011

Carrot Rasam

Ingredients to be pressure cooked
Chopped carrot-1
Tamarind-a small piece
Masoor dhal or Thoor dhal-1tbsp
(I used masoor dhal)
Salt to taste
Turmeric powder-1/8tsp
(Cool & blend it to a smooth liquid)
Ingredients to be coarsely crushed
Jeera &Pepper-each 1tsp
Green chillies-1
Curry leaves-5
Coriander & curry leaves-little
Heat oil in a pan & temper it.Pour the ground ingredients,blended carrot liquid & enough water.Just give a boil & garnish it.Serve it with plain rice or drink it like soup.

Friday, April 22, 2011

Strawberry Lemonade

Fresh strawberry-6
(squeeze out the juice)
Salt-a pinch
Sugar-1tsp or more
Ginger -a small piece
In a blender blend all above ingredients together with water.Filter it & serve it cold.

Saturday, April 16, 2011

Corn Raita

Ingredients ground to a smooth paste
Coriander leaves-3tsp
Green chillies-1
Ginger-a very small piece
Boiled corn-1tsp
Salt to taste
Other ingredients
Beaten curd-1&1/2 cup
Boiled corn-1/2 cup
Jeera powder-1/8tsp
Chat masala-1/8tsp
Mix all above ingredients together & serve it cold.

Sunday, April 10, 2011

Apple Sauce Lassi

Apple sauce-1
(Mott's natural apple sauce,no sugar added- 3.9 oz)
Fresh curd-1 cup
Cardamom powder-a pinch
Sugar-1 tsp or as per your taste
Saffron -for garnish
Blend all above ingredients together.Garnish it with saffron & serve it cold.

Monday, April 4, 2011

Sweet Potato Boorelu

Stuffing ingredients
Boiled & mashed sweet potato-3
Sugar-2tbsp(add accordingly to the sweetness of the potato)
Chopped almonds fried in 1tsp of ghee-3tsp
Cardamom powder-1/2tsp
Ingredients for the outer covering
Rice-1 cup
Urad dhal-1/2 cup
Salt little
Other ingredients
Oil-to deep fry
Soak rice & urad dhal together for 2 hrs.Grind it to a smooth thick batter(Like Idly batter).Mix salt & keep it aside.Mix all the stuffing ingredients together,shape it into small balls.Heat oil in a pan,take each ball dip it in the rice/urad dhal batter(ball should be fully coated with the batter).Put it in hot oil & deep fry it till cooked crisp & golden brown on all sides.Serve it hot.

Tuesday, March 29, 2011

Chicken Kheema Paratha / Kheema Paratha - Stuffed Kheema Paratha Recipe - Paratha Recipes

images of Chicken Kheema Paratha / Kheema Paratha  - Stuffed Kheema Paratha Recipe - Paratha Recipes
Chicken Kheema Paratha

Ingredients for stuffing

Chicken kheema-1 cup
Salt & pepper -to taste
Garam masala-1/4tsp
Crushed onion-1/4
Crushed ginger & garlic-1tsp
Crushed green chillies-1
Chopped mint & coriander leaves together-2tsp
Turmeric powder-1/8tsp
Jeera powder-1/2tsp
Amchur powder / Dry mango powder -2pinch

Covering ingredients

Whole wheat flour-1 cup
Salt to taste
(Mix flour,1tsp of oil & salt, pour little water & knead it to a soft semi tight dough)
Oil-to cook paratha


Heat oil in pan add onion, green chilies & fry till light brown.

Add mint, coriander leaves, crushed ginger & garlic & fry for 2 more minutes.

Add the chicken kheema & all dry ingredients, fry till its cooked & dry. keep the filling aside.

Take a small ball of dough & roll it like a small poori. take some filling place it in the center.

Cover the dough to seal it well , roll it out into a semi thick paratha.

Cook it on a hot tawa till light brown on all sides with little oil smeared and cooked well.

Serve it hot with any raita.

Thanks for visiting !

Friday, March 25, 2011

Sago Vada /Sabudana Vada / Sago Wada / Sago Patties / Maharashtrian Style Sabudana Vada /Javvarisi Vadai / Tapioca Fritters Recipe

Sago Vada /Sabudana Vada / Sago Wada / Sago Patties / Maharashtrian Style Sabudana Vada /Javvarisi Vadai / Tapioca Fritters Recipe
Sabudana Vada
Boiled & mashed potatoes-3 small or 2 big
Sago/Sabudana(big variety)-1 cup
(Soak in water for 2 hour, remove excess water/drain & keep it for 1 hour in a bowl,it should be dry & soaked well.Sprinkle water in intervals for the sago to get blotted.When pressed between your fingers the sago should mash easily.Then this is the right consistency)
Powdered peanut-1/2 cup
Cumin seeds-1tsp
Grated ginger - 1/2 tsp
Salt to taste
Chilly powder-3/4tsp
Chopped coriander leaves-a hand full
Oil-to deep fry
images of Sago Vada /Sabudana Vada / Sago Wada / Sago Patties / Maharashtrian Style Sabudana Vada /Javvarisi Vadai / Tapioca Fritters Recipe
Sago Vada
Mix all above ingredients together in a bowl.
Make small tight balls & flatten it.
Heat oil & deep fry them in medium high heat till light golden brown on both sides & crisp.
Once you slide the vada into the hot oil do not flip immediately,wait for a minute and then turn it over otherwise the vadas will break
Serve it with any kind of dip.
a) Use only the white big variety,the tiny kind will not work out for this recipe.
b) Make sure the sago is well soaked & there is no hardness in the sago.Even after frying you can feel hardness in each bite.This step is very important
c) Sago quality differ so soaking time may vary.
d) Green chilly can be added instead of chilly powder.
e) While frying the oil should be medium high.
f) Make sure the mixture has no moisture otherwise you can't form tight balls.If it has moisture add a teaspoon of any flour to remove excess moisture.

Thanks for visiting !

Saturday, March 19, 2011

Lettuce & Split Moonghdhal Pappu

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
Coriander seeds-1/4tsp
Red chillies-2
Curry leaves-5Garlic-1
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
Oil-1/2 cup
(You can reduce the oil if you are diet conscious)
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
Mustard-1tsp,Urad dhal-1/2tsp,Jeera/cumin-1/2tsp
Red chillies-1
Curry leaves-little
Heat oil in a pan & temper it.Pour this into the ground paste,mix & serve it with hot rice.

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