EGG NOODLES
noodles selection( you can use maggie or top ramen or any chineese noodles, make sure those are not rice noodles)
Boil the noodles in bowl of water ( noodles complete ga munigenta water) in microwave for 2 minutes.
they should be little firm not too soft. based on that adjust the time.after that run the cold water through the cooked noodles and drain them in to wire basket. ( you have to do this in order to stop cooking noodles in that heat).
mix 1 or 2 eggs along with 1 spoon milk in a bowl and wisk together. Put the pan and heat oil , and place the egg mixture in it and evenly spread in the pan. after 2 minutes, scramble the egg mixture in the pan and remove it from the fire and set aside.
( Tip: milk vesthe konchem soft ga and thin ga vasthayi egg pieces)take a big pan or wok and put 1 spoon oil, ( if you like you can add 2 spoon of veggies)1/2 spoon dhania powder and zeera powder, and 1/2 spoon salt. and 1/2 spoon soya sauce.add the dry noodles to this. ( don't use spatual to mix, use forks or tongs, so that noodle will not break) add the cooked scrambeld egg .mix well with tongs. Top with add 1/2 spoon Tasting salt ( known as chineese salt or ajanamoto) and 1/4 spoon of black pepper and mix evenly and gently.move the dry egg noodles to serving bowl and garnish with spring onions ( ulli kadalu).Hot and spicy Indo Chineese Egg noodle are ready.Now my mouth is watering for egg noodles, evarina chesi pettandi please! ;-)I use the same recipe for egg fried rice also . replace the noodle with boiled rice.
29 April, 2008
NOODLES RECIPE
NOODLE/RICE RECIPE- By- Padmini
U CAN TRY THE BELOW RECIPE FOR "CHINEESE FRIED RICE". BUT WITH THE SAME PROCESS U CAN DO WITH NOODLES.INSTEAD OF RICE .
COOK THE NOODLES.How to cook noodles?
Boil 4cups of water .add 2tsp of oil and salt in water. when water stars bubbles drop 200gms of noodles. allow to cook utill soft and cooked. stir occassionally.Drain the noodles. put the noodles under running water.so the noodles will not stick.again add 2tsp of oil ,stir it .keep aside.
The rest of the process is same as the below recipe.
If u try with the rice kuda chala baguntundi
Ingredients:
Eggs - 3
Rice - 250gms/1 1/2 cup
Carrot- One (chop finely)
Capsicum - One(chop finely)
spring onions - 1/4cup(finely chop)
Onion - 1/4 cup(sliced finely)
Pepper - 1tsp
salt to taste
chinese salt -1/2tsp
Soya sauce- 1tsp
Chilly sause- 2tsp
Directions:
1. In a boling water cook the rice by adding 2tsp of oil. When rice is done , strain the water. Do not cook the rice too much.
2. In a big frying pan heat 3tsp of oil , now break the eggs and cook them as scrambled egg by adding 1/2tsp of pepper and salt to taste.Fry the eggs untill done and raw smells goes. keep aside.
3. In the same pan heat 3tsp of oil and fry the onions for 2mins then add carrot and capsecum and bean and fry them for 2mins.
4. now add soya sauce, chilly sauce, salt, pepper,green onions and stir it once. Now add rice and egg. Mix well. At the end add chinese salt. check the salt and pepper(if needed u can add more). Do not fry the rice too much.
** serve hot with any manchurian or sauce
U CAN TRY THE BELOW RECIPE FOR "CHINEESE FRIED RICE". BUT WITH THE SAME PROCESS U CAN DO WITH NOODLES.INSTEAD OF RICE .
COOK THE NOODLES.How to cook noodles?
Boil 4cups of water .add 2tsp of oil and salt in water. when water stars bubbles drop 200gms of noodles. allow to cook utill soft and cooked. stir occassionally.Drain the noodles. put the noodles under running water.so the noodles will not stick.again add 2tsp of oil ,stir it .keep aside.
The rest of the process is same as the below recipe.
If u try with the rice kuda chala baguntundi
Ingredients:
Eggs - 3
Rice - 250gms/1 1/2 cup
Carrot- One (chop finely)
Capsicum - One(chop finely)
spring onions - 1/4cup(finely chop)
Onion - 1/4 cup(sliced finely)
Pepper - 1tsp
salt to taste
chinese salt -1/2tsp
Soya sauce- 1tsp
Chilly sause- 2tsp
Directions:
1. In a boling water cook the rice by adding 2tsp of oil. When rice is done , strain the water. Do not cook the rice too much.
2. In a big frying pan heat 3tsp of oil , now break the eggs and cook them as scrambled egg by adding 1/2tsp of pepper and salt to taste.Fry the eggs untill done and raw smells goes. keep aside.
3. In the same pan heat 3tsp of oil and fry the onions for 2mins then add carrot and capsecum and bean and fry them for 2mins.
4. now add soya sauce, chilly sauce, salt, pepper,green onions and stir it once. Now add rice and egg. Mix well. At the end add chinese salt. check the salt and pepper(if needed u can add more). Do not fry the rice too much.
** serve hot with any manchurian or sauce
METHI ROTI
METHI ROTI-by-Shruthi
Ingredients*
3 cups of whole wheat powder*
1 bunch of methi washed and chopped into small pieces*
1 medium sized onion chopped into very small pieces*
1 tsp jeera seeds*
1 tsp turmeric powder*
1 tsp of chili powder*
1 tsp of coriander powder*
1 tsp of olive oil*
1 tsp salt
Method*
Take a thava/pan, put oil season jeera until it starts sputtering* Add onions and fry until translucent* Then add all the remaining masala powders and fry for ½ minute* Now add the chopped methi leaves and fry for another minute* For the above mixture add the wheat flour and make dough adding water only if required.* Keep aside for 30mins with a lid covered.* Then roll the parathas as thin as possible and roast on both sides on thava until u see small brown spots and smear some ghee/oil if desired.Preparation Time:10mins for mixture30mins for dough10mins to prepare parathasdeenitho e curry thinna baaguntundiii...... pickle is also okkk last ki curd ayinaa chaala baaguntundiii..
Ingredients*
3 cups of whole wheat powder*
1 bunch of methi washed and chopped into small pieces*
1 medium sized onion chopped into very small pieces*
1 tsp jeera seeds*
1 tsp turmeric powder*
1 tsp of chili powder*
1 tsp of coriander powder*
1 tsp of olive oil*
1 tsp salt
Method*
Take a thava/pan, put oil season jeera until it starts sputtering* Add onions and fry until translucent* Then add all the remaining masala powders and fry for ½ minute* Now add the chopped methi leaves and fry for another minute* For the above mixture add the wheat flour and make dough adding water only if required.* Keep aside for 30mins with a lid covered.* Then roll the parathas as thin as possible and roast on both sides on thava until u see small brown spots and smear some ghee/oil if desired.Preparation Time:10mins for mixture30mins for dough10mins to prepare parathasdeenitho e curry thinna baaguntundiii...... pickle is also okkk last ki curd ayinaa chaala baaguntundiii..
BABY CORN MANCHURIA
BABY CORN MANCHURIA-BY-Mythreyi
Ingredients:
1- can cut baby corn
5 spoons corn starch ( Agro Brand)
minced garlic 1/2 cup
chiliies - 5 ( for spicy recipe) ( lessen for medium spicy)
spring onions - 2 stems
Method:
mix the water to corn starch so that it will be like a batter. add 2 chilies ( cut into small pieces) and 2 spoons of minced garlic to the abtter. put the baby corns into batter.I will amke sure all the baby corns of smae size. if some are big I cut them into even size so that it looks good when it is done.put the bandi on the stove , heat the oil for frying the baby corn. dip the baby corn in the prepared batter and fry them in the oil until they turn into golden colof.id you want dry manchuria, add salt to the batter and then decorate with spring onions on the fried baby corn.if you want WET manchuria you need to prepare the sauce as follows.Heat the pan on the stove, put 1 spoon oil, 2 -3 spoons Soya sauce, 2 - spoon tomato sauce, 1 - spoon chilie sauce , I will add the reamainng corn starch batter , and 1 - 2 spons water. after 5 min add minced reamaining garlic, salt ( as necessary), chilies and mix well. then add the fried baby corn to the sauce and mix it gently for 5 min.transfer it to the decorative bowl and sprinkle spring onions.Hot and spicy baby corn manchuria is ready.aha, noruuringsusual ga family gahterings teesuku velthe , each baby corn ki tooth pick insert cheshte choodataniki decorative ga untundi. andariki saripada vasthundi.colored paper tooth picks dorukuthayi, avi ad cheshte konchem professinal ga and festive ga untundi. BIG parties ki ala chesthanu nenu.
TIP: the mroe soya sauce you use the more crispy and stiff you will get. But watch out soya sauce can make it bitter too. konchem konchem vesthuuu choodali.
Ingredients:
1- can cut baby corn
5 spoons corn starch ( Agro Brand)
minced garlic 1/2 cup
chiliies - 5 ( for spicy recipe) ( lessen for medium spicy)
spring onions - 2 stems
Method:
mix the water to corn starch so that it will be like a batter. add 2 chilies ( cut into small pieces) and 2 spoons of minced garlic to the abtter. put the baby corns into batter.I will amke sure all the baby corns of smae size. if some are big I cut them into even size so that it looks good when it is done.put the bandi on the stove , heat the oil for frying the baby corn. dip the baby corn in the prepared batter and fry them in the oil until they turn into golden colof.id you want dry manchuria, add salt to the batter and then decorate with spring onions on the fried baby corn.if you want WET manchuria you need to prepare the sauce as follows.Heat the pan on the stove, put 1 spoon oil, 2 -3 spoons Soya sauce, 2 - spoon tomato sauce, 1 - spoon chilie sauce , I will add the reamainng corn starch batter , and 1 - 2 spons water. after 5 min add minced reamaining garlic, salt ( as necessary), chilies and mix well. then add the fried baby corn to the sauce and mix it gently for 5 min.transfer it to the decorative bowl and sprinkle spring onions.Hot and spicy baby corn manchuria is ready.aha, noruuringsusual ga family gahterings teesuku velthe , each baby corn ki tooth pick insert cheshte choodataniki decorative ga untundi. andariki saripada vasthundi.colored paper tooth picks dorukuthayi, avi ad cheshte konchem professinal ga and festive ga untundi. BIG parties ki ala chesthanu nenu.
TIP: the mroe soya sauce you use the more crispy and stiff you will get. But watch out soya sauce can make it bitter too. konchem konchem vesthuuu choodali.
CURD SETTING TIPS
CURD SETTING TIPS in US
Method 1
nenu 2% milk first time thodupedutuna. mamuluga ayithe milk kaginchi, koncham light ga chalraka, 1 spoon perugu vesi, mix chesi, red chillie okati vesi, moota petti, traditional oven lo petti, ligt vesta. koncham vedi untundani. oven pre heat cheyanu. kani half day lo thodukuntundi.
Sree****
milk konchem ekkuva sepu vedi cheyyandi.Microwave -- Dinnerset loni big bowl anta palaki 10 minutes to 12 minutes.Stove top -- 15 to 20 minutes at medium heat.Konchem challaaraka goru vecchanakantey just silghta ekkuva vedi unnappudu curd veyyandi.. one full tablespoon anta..taravata konchem tippi moota petteyyandi conventional ovenlopala.if intlo pettina todu aitey first timekey baga gettiga vastundi.bayata yogurt like friendship or Natural Desi antey konchem stickyga jiguru jiguruga untundi, but adey perugu 2 or 3 times malli malli set chestey konchem gattiga autundi..i mean, first day vacchina jiguru perugu malli todu petti, 2nd day vcchinadi malli 3rd day alaga..paalu inta sepu kacheppudu preferably steel one better, kadagatam easy utundi.
Sindhu******
nenu kooda 2%milk thone thodu padathanu......winter lo aithe oven ni preheat chesi oven lo pedathanu.....mrng ki chala baga todukuntundi......temp correct ga undali perfect ga thodukovalante.......lukewarm ki konchem yekkuva (chala konchem) temp unnapudu thodu vesthanu nenu
Method 1
nenu 2% milk first time thodupedutuna. mamuluga ayithe milk kaginchi, koncham light ga chalraka, 1 spoon perugu vesi, mix chesi, red chillie okati vesi, moota petti, traditional oven lo petti, ligt vesta. koncham vedi untundani. oven pre heat cheyanu. kani half day lo thodukuntundi.
Sree****
milk konchem ekkuva sepu vedi cheyyandi.Microwave -- Dinnerset loni big bowl anta palaki 10 minutes to 12 minutes.Stove top -- 15 to 20 minutes at medium heat.Konchem challaaraka goru vecchanakantey just silghta ekkuva vedi unnappudu curd veyyandi.. one full tablespoon anta..taravata konchem tippi moota petteyyandi conventional ovenlopala.if intlo pettina todu aitey first timekey baga gettiga vastundi.bayata yogurt like friendship or Natural Desi antey konchem stickyga jiguru jiguruga untundi, but adey perugu 2 or 3 times malli malli set chestey konchem gattiga autundi..i mean, first day vacchina jiguru perugu malli todu petti, 2nd day vcchinadi malli 3rd day alaga..paalu inta sepu kacheppudu preferably steel one better, kadagatam easy utundi.
Sindhu******
nenu kooda 2%milk thone thodu padathanu......winter lo aithe oven ni preheat chesi oven lo pedathanu.....mrng ki chala baga todukuntundi......temp correct ga undali perfect ga thodukovalante.......lukewarm ki konchem yekkuva (chala konchem) temp unnapudu thodu vesthanu nenu
IDLY BATTER TIPS
IDLY BATTER TIPS-by-Sree
my tested method which works out fine for weather in Atlanta is
1 cup minapa pappu-2 cups idly ravva
both ravva and pappu okey sari naanabettestaanu..around 3 to 4 hrs. around 10 a.m. 2 or 3 p.m. ki grind chestanu.pappu grind chesi ravva kooda kadigesi or pindesi whatever rendu kalipestanu..and let it on stay on the kitchen counter..adi next day morning kalla baga ferment ayyi pongi potundi so pedda ginnelo pedatanu.. and store it in fridge..idly vesemundu salt kalipi..8 minutes pressure cookerlo pedatanu.. without whistle..cooker kattesaka whistle petti oka 5 minuteslo teesesi tinestaam..try it out.. help aitey fine ledantey device your own method :).
my tested method which works out fine for weather in Atlanta is
1 cup minapa pappu-2 cups idly ravva
both ravva and pappu okey sari naanabettestaanu..around 3 to 4 hrs. around 10 a.m. 2 or 3 p.m. ki grind chestanu.pappu grind chesi ravva kooda kadigesi or pindesi whatever rendu kalipestanu..and let it on stay on the kitchen counter..adi next day morning kalla baga ferment ayyi pongi potundi so pedda ginnelo pedatanu.. and store it in fridge..idly vesemundu salt kalipi..8 minutes pressure cookerlo pedatanu.. without whistle..cooker kattesaka whistle petti oka 5 minuteslo teesesi tinestaam..try it out.. help aitey fine ledantey device your own method :).
SAMBAR OR PULUSU PODI
SAMBAR OR PULUSU PODI -by-Padmini
Ingredients:
1TBSP - dhaniyaalu
1tsp - menthulu
2tsp - pachichenaga pappu
1tsp - jeelaraka
1/2tsp - Miriyaalu podi
12-15nos - endu mirapakaayalu
Method:
Roast each ingredient till the raw smell disappersAllow to coolGrind together to fine pwderTo grind the pwder I use coffee grinder. It really works good in making any kind of pwders. I bought it from walmart.Never wash the grinder with water,it will not work again.Just clean it with dry cloth or paper tissue.note:This pwd ccan be used for 3-4times per preparation.I add this pwd at the end of my dishes like Sambar, Fish pulusu, beerakayi chenagapappu kura and in all pulusu dishes.
Ingredients:
1TBSP - dhaniyaalu
1tsp - menthulu
2tsp - pachichenaga pappu
1tsp - jeelaraka
1/2tsp - Miriyaalu podi
12-15nos - endu mirapakaayalu
Method:
Roast each ingredient till the raw smell disappersAllow to coolGrind together to fine pwderTo grind the pwder I use coffee grinder. It really works good in making any kind of pwders. I bought it from walmart.Never wash the grinder with water,it will not work again.Just clean it with dry cloth or paper tissue.note:This pwd ccan be used for 3-4times per preparation.I add this pwd at the end of my dishes like Sambar, Fish pulusu, beerakayi chenagapappu kura and in all pulusu dishes.
PINEAPPLE RASAM
PINEAPPLE RASAM-by- Shruthi
Ingredients:
Turdhaal-1 small cup (Boil in water)
Pineapple juice- 2 cups
Tomato juice-1/2 cup
pepper-1/2 tspn(Fry it in ghee and crush it)
jeera- 1/2 tspn(Fry it in ghee and crush them to powder)
Salt-3/4 tspn
Jaggery-3/4 tsp
Lemon juice-6-7 tspn
Method:
Use boiled tur dhaal water only. Dhaal u can use it for something else.Add tomato juice in to tht dhaal water.add jeera and pepper powder. add salt , jaggery. Add lemon juice and finally add the pineapple juice into it and boil it together. enjoy ur pineapple soup
Ingredients:
Turdhaal-1 small cup (Boil in water)
Pineapple juice- 2 cups
Tomato juice-1/2 cup
pepper-1/2 tspn(Fry it in ghee and crush it)
jeera- 1/2 tspn(Fry it in ghee and crush them to powder)
Salt-3/4 tspn
Jaggery-3/4 tsp
Lemon juice-6-7 tspn
Method:
Use boiled tur dhaal water only. Dhaal u can use it for something else.Add tomato juice in to tht dhaal water.add jeera and pepper powder. add salt , jaggery. Add lemon juice and finally add the pineapple juice into it and boil it together. enjoy ur pineapple soup
V8 RASAM
V8 RASAM -by -Sangeetha
V8 Juice - 2 cups ( Juice baga thick ga unty then add .5-1 cup of water )
Rasam Pwd - 1/4 tsp
Chilli pwd - 1/4 tsp
black pepper pwd - 1 pinch
Salt - to ur taste
Poppu :Garlic clovesCurry leavesfenugreek seedscorrinder seedsjeeraAnni boil chessi then poppu (talemppu ) petalli ...That's it .. Challa Simple ..Hope you like it too .......
V8 Juice - 2 cups ( Juice baga thick ga unty then add .5-1 cup of water )
Rasam Pwd - 1/4 tsp
Chilli pwd - 1/4 tsp
black pepper pwd - 1 pinch
Salt - to ur taste
Poppu :Garlic clovesCurry leavesfenugreek seedscorrinder seedsjeeraAnni boil chessi then poppu (talemppu ) petalli ...That's it .. Challa Simple ..Hope you like it too .......
MADRAS PONGAL
MADRAS PONGAL-by-Swetha
1/2 cup pesarapappu veyinchuovali. color marakoodadu, just vechaka undali. don't add oil. 1 cup biyyam teesukuni, dantlo ee pesarappu add cheyali. 4 1/2 cups water add cheyali. rendu alipi pressure cook cheyali. tae one banali, take equal quantities of oil and ghee (say in 1:1/2 ratio) oil aaginaka, jeelakarra, miriyalu danchinavi, jeedipappu, arepaku, inguva anni oil lo vepali. rice cooker lo ninchi teesesi, salt vesi, oil unna banali lo vesi kalapali.koncham jaaru ga undali. so water add chesukoali, so that koncham jaaru ga untundi. chalaripoyaga malli gatti padutundi... **************************************************
1/2 cup pesarapappu veyinchuovali. color marakoodadu, just vechaka undali. don't add oil. 1 cup biyyam teesukuni, dantlo ee pesarappu add cheyali. 4 1/2 cups water add cheyali. rendu alipi pressure cook cheyali. tae one banali, take equal quantities of oil and ghee (say in 1:1/2 ratio) oil aaginaka, jeelakarra, miriyalu danchinavi, jeedipappu, arepaku, inguva anni oil lo vepali. rice cooker lo ninchi teesesi, salt vesi, oil unna banali lo vesi kalapali.koncham jaaru ga undali. so water add chesukoali, so that koncham jaaru ga untundi. chalaripoyaga malli gatti padutundi... **************************************************
BISI BELA BATH
BISI BELA BATH-by-Shruthi
Ingredients:
For preparing POWDER for this bath channadhaal-
1 cup urdh dhaal-
1 cup Coriander seeds(dhaniya)
2 cupsjeera-
1 cup red dry chillies-(Badige)
1.5 cupcurry leaves
1.5 cupdry coconut grated
Procedure:
cupFry all the above items separately in a pan without adding oil. fry only chillies with oil.salt- to tasteDry tamarind- cut it in to pieces (1 small cup)Add all the above items in the mixie and grind it. Dont make it very fine powder. let it be little coarse.
main procedure :
The above said powder you can store it in a fridge for a very long time and use it when ever you are making bise bele bath. Rice-1/2 cup Tur dhaal- 1/2 cupcarrot, beans, aloo,peas(Chopped)- 1 1/2 cup tomato-1 onion-1(optional) Tamarind full-1 .5 tspn jaggery-1.5 tspn(depends on taste) Procedure: First boil dhaal and rice together in cooker by adding 1 cup of water in a pressure cooker. 3-4 whistles raani...Boil all the veggies except tomato.Finally in a separate pan, mix the cooked rice & dhaal and boiled veggies by adding chopped tomato.keep it on a low flame.add little water.Add bise bele bath powder and salt and tamarind pulp and jaggery.keep stirring.Bise bele bath is good to have it when it is HOT...Name says it...Finally add seasoning with mustard seeds , jeera and ingu.Enjoy with boondhi or mixture.(Spicy)U can make serve with Raitha too... **************************************************
Ingredients:
For preparing POWDER for this bath channadhaal-
1 cup urdh dhaal-
1 cup Coriander seeds(dhaniya)
2 cupsjeera-
1 cup red dry chillies-(Badige)
1.5 cupcurry leaves
1.5 cupdry coconut grated
Procedure:
cupFry all the above items separately in a pan without adding oil. fry only chillies with oil.salt- to tasteDry tamarind- cut it in to pieces (1 small cup)Add all the above items in the mixie and grind it. Dont make it very fine powder. let it be little coarse.
main procedure :
The above said powder you can store it in a fridge for a very long time and use it when ever you are making bise bele bath. Rice-1/2 cup Tur dhaal- 1/2 cupcarrot, beans, aloo,peas(Chopped)- 1 1/2 cup tomato-1 onion-1(optional) Tamarind full-1 .5 tspn jaggery-1.5 tspn(depends on taste) Procedure: First boil dhaal and rice together in cooker by adding 1 cup of water in a pressure cooker. 3-4 whistles raani...Boil all the veggies except tomato.Finally in a separate pan, mix the cooked rice & dhaal and boiled veggies by adding chopped tomato.keep it on a low flame.add little water.Add bise bele bath powder and salt and tamarind pulp and jaggery.keep stirring.Bise bele bath is good to have it when it is HOT...Name says it...Finally add seasoning with mustard seeds , jeera and ingu.Enjoy with boondhi or mixture.(Spicy)U can make serve with Raitha too... **************************************************
PUDINA RICE
PUDINA RICE-by- kavitha
Ingredients:
2 cups of Basmati rice, washed and soaked in 4 cups of water but while cooking i add only 3,1/2 or little more water
2 green chillies
one onion - finely chopped, lengthwise
¼ cup of roasted cashews
1 tsp cumin seeds, mustard for seasoning
a pinch of hing(optional)
5 -7 pudina leaves for seasoning
2 tbsp oil
2 to 3 spoons of lemon juice (optional)
1tsp of ghee
1 tsp of salt or to taste
ground paste 2 green chillies
¼ cup of fresh coconut chopped
1 bunch of mint- Washed and leaves separated
1/4 or little less corriander leaves
1 tsp of garlic-ginger paste
4 each - cloves, cardamom, small cinnamon pieces, bay leaves 1 star anise
¼ cup of roasted cashews
2 tsp of ghee and
1 tsp of salt or to taste
Procedure:
Make a paste of mint leaves, coriander leaves ,coconut and green chillies ,half of the spices and a pinch of salt ,without adding any water. Heat oil on medium heat in cooker . When it is hot, add the rest spices (cardamom, cloves, cinnamon, bay leaves and star anise), saute them first. then add the seasoning ingredients then add the ginger-garlic paste onions , and chilli saute until onions start to color. Now add the grounded paste and saute till the raw smell goes or till it leaves oil , now add the rice to the above mixture and mix it very well for a minute ,do not saute for long after putting rice then add the require quantity of water Add salt; stir the whole thing, so that all the ingredients would mix together. now add the cashew nuts the ghee and mix it together and pressure cook for 3 whistles before serving mix little lemon juice to make this more healthy i add peas and frenchbeans
**************************************
Ingredients:
2 cups of Basmati rice, washed and soaked in 4 cups of water but while cooking i add only 3,1/2 or little more water
2 green chillies
one onion - finely chopped, lengthwise
¼ cup of roasted cashews
1 tsp cumin seeds, mustard for seasoning
a pinch of hing(optional)
5 -7 pudina leaves for seasoning
2 tbsp oil
2 to 3 spoons of lemon juice (optional)
1tsp of ghee
1 tsp of salt or to taste
ground paste 2 green chillies
¼ cup of fresh coconut chopped
1 bunch of mint- Washed and leaves separated
1/4 or little less corriander leaves
1 tsp of garlic-ginger paste
4 each - cloves, cardamom, small cinnamon pieces, bay leaves 1 star anise
¼ cup of roasted cashews
2 tsp of ghee and
1 tsp of salt or to taste
Procedure:
Make a paste of mint leaves, coriander leaves ,coconut and green chillies ,half of the spices and a pinch of salt ,without adding any water. Heat oil on medium heat in cooker . When it is hot, add the rest spices (cardamom, cloves, cinnamon, bay leaves and star anise), saute them first. then add the seasoning ingredients then add the ginger-garlic paste onions , and chilli saute until onions start to color. Now add the grounded paste and saute till the raw smell goes or till it leaves oil , now add the rice to the above mixture and mix it very well for a minute ,do not saute for long after putting rice then add the require quantity of water Add salt; stir the whole thing, so that all the ingredients would mix together. now add the cashew nuts the ghee and mix it together and pressure cook for 3 whistles before serving mix little lemon juice to make this more healthy i add peas and frenchbeans
**************************************
VAANGI BATH
VAANGI BATH-by -Pushkala
Ingredients :
munduga chintapandu nanapettukondi oka nimmakayantha..
sanagapappu
minapappu
red chillies
dhaniyalu
jeera
dalchina chekka light ga veyinchi podi kottukuni pettukondi
Procedure: cooker lo talimpu petti verusenaga gullu(pallilu),pachi mirchi kuda vesi veyinchandi.oka ullipaya cut chesi veyinhcandi.taruvatha vankayalu kavalsinantha teesukuni cut chesi andulo veyyandi.oka 5 mins veyinchadi.taruvatha paina cheppina podi oka 2 tbsp,kobbari turumu(optional but veste bavuntundi) oka 2 tbsps challi,chintapandu rasam posi kalapandi.biryani ki posinatle water posi,uppu vesi pressure cook cheyyandi.variety plus tasteful ga untundi.all the best and enjoy!!! *******************************************
Ingredients :
munduga chintapandu nanapettukondi oka nimmakayantha..
sanagapappu
minapappu
red chillies
dhaniyalu
jeera
dalchina chekka light ga veyinchi podi kottukuni pettukondi
Procedure: cooker lo talimpu petti verusenaga gullu(pallilu),pachi mirchi kuda vesi veyinchandi.oka ullipaya cut chesi veyinhcandi.taruvatha vankayalu kavalsinantha teesukuni cut chesi andulo veyyandi.oka 5 mins veyinchadi.taruvatha paina cheppina podi oka 2 tbsp,kobbari turumu(optional but veste bavuntundi) oka 2 tbsps challi,chintapandu rasam posi kalapandi.biryani ki posinatle water posi,uppu vesi pressure cook cheyyandi.variety plus tasteful ga untundi.all the best and enjoy!!! *******************************************
VEGETABLE BIRIYANI
VEGETABLE BIRIYANI-by- Shruthi
Ingredients:
Basmati Rice - 3 cups(soaked for about half an hour)
Oil - 2 tbps
Ghee - 2 tbps
Vegetables- (peas,cauliflower florets, carrots, beans, potatoes,or any of your choice chopped into even 1" long pieces)
Onions- 2 medium (thinly sliced)
Chopped Corriander- 2 cups
Green chillies- 5-6 (or as per taste)
Mint leaves-1/2 cup (optional)
Thick curd-1 cup
Tomato Ketchup - 2 tsps
Red chilli powder- 1 tsp
Ginger paste- 2 tsps
Garlic paste- 2 tsps
Coconut milk of 1 cup fresh grated coconut( extract the milk twice)
Whole spices - cloves(4),cinnamon(1 1/2 " piece),bay leaves (4),cardomom(5)Saffron- 5 thin strands(optional)
Fried cashewnuts(optional)
Salt (as per taste)
Procedure:
Make a paste of corriander,green chilles and mint.Heat the oil and ghee in a pressure cooker.Add the whole spices.Add chopped onions.When onions turn slightly brown,add the ginger paste and garlic paste. Saute well.Add the veg.Stir for 5 min.Add the paste of corriander,green chilles and mint.Stir for 2-3 min.Add the coconut milk and water(the quantity of the coconut milk and water should be 4 and half cups for 3 cups of basmati rice).Add ketchup and curd.Add red chilli powder and salt.Mix well.Reduce the flame to medium.When the mixture starts boiling add the soaked rice.Pressure cook until 2 whistles.Add saffron strands and fried cashew nuts before serving ***************************************************
Ingredients:
Basmati Rice - 3 cups(soaked for about half an hour)
Oil - 2 tbps
Ghee - 2 tbps
Vegetables- (peas,cauliflower florets, carrots, beans, potatoes,or any of your choice chopped into even 1" long pieces)
Onions- 2 medium (thinly sliced)
Chopped Corriander- 2 cups
Green chillies- 5-6 (or as per taste)
Mint leaves-1/2 cup (optional)
Thick curd-1 cup
Tomato Ketchup - 2 tsps
Red chilli powder- 1 tsp
Ginger paste- 2 tsps
Garlic paste- 2 tsps
Coconut milk of 1 cup fresh grated coconut( extract the milk twice)
Whole spices - cloves(4),cinnamon(1 1/2 " piece),bay leaves (4),cardomom(5)Saffron- 5 thin strands(optional)
Fried cashewnuts(optional)
Salt (as per taste)
Procedure:
Make a paste of corriander,green chilles and mint.Heat the oil and ghee in a pressure cooker.Add the whole spices.Add chopped onions.When onions turn slightly brown,add the ginger paste and garlic paste. Saute well.Add the veg.Stir for 5 min.Add the paste of corriander,green chilles and mint.Stir for 2-3 min.Add the coconut milk and water(the quantity of the coconut milk and water should be 4 and half cups for 3 cups of basmati rice).Add ketchup and curd.Add red chilli powder and salt.Mix well.Reduce the flame to medium.When the mixture starts boiling add the soaked rice.Pressure cook until 2 whistles.Add saffron strands and fried cashew nuts before serving ***************************************************
CAULIFLOWER PICKLE
CAULIFLOWER PICKLE-by-Madhuri
Ingredients:
1. Cauliflower 300 gms
2. Roasted (dry) and powdered Fenugreek 1-1/2 table spoons.
3. Red Chilly powder 1-1/2 table spoons.
4. Salt 1-1/2 table spoons.
5. Hing 1/2 table spoons.
6. Oil 200 gms
7. Lemon juice 1 cup
8. Mustard 1 tea spoon
9. Turmeric 1/2 table spoons.
Method:
Cut cauliflower into small flowerets, wash and dry. (they should be dry completely)Heat oil in a kadhai, add mustard seeds and switch off the stove after the seeds are fried.Let the oil cool down a little.Add Hing turmeric and chilly powder.Take a mixing bowl.Add lemon juice, cauliflower, fenugreek powder and the oil with masala.Mix well.The item is ready to be served after 3 hours or better more than that also like a night.Store in the refregerator after 3 hrs else it will spoil. This can last for a week if used carefully. Note: Chilly powder, salt and lemon juice can be varied according to your taste. ************************************************
Ingredients:
1. Cauliflower 300 gms
2. Roasted (dry) and powdered Fenugreek 1-1/2 table spoons.
3. Red Chilly powder 1-1/2 table spoons.
4. Salt 1-1/2 table spoons.
5. Hing 1/2 table spoons.
6. Oil 200 gms
7. Lemon juice 1 cup
8. Mustard 1 tea spoon
9. Turmeric 1/2 table spoons.
Method:
Cut cauliflower into small flowerets, wash and dry. (they should be dry completely)Heat oil in a kadhai, add mustard seeds and switch off the stove after the seeds are fried.Let the oil cool down a little.Add Hing turmeric and chilly powder.Take a mixing bowl.Add lemon juice, cauliflower, fenugreek powder and the oil with masala.Mix well.The item is ready to be served after 3 hours or better more than that also like a night.Store in the refregerator after 3 hrs else it will spoil. This can last for a week if used carefully. Note: Chilly powder, salt and lemon juice can be varied according to your taste. ************************************************
CAULIFLOWER PICKLE
CAULIFLOWER PICKLE-by-Manjula
Ingredients:
Fresh Cauliflower pieces
Few fenugreek seeds(Menthulu)
salt
Red chilli powder
Lemon juice
For Seasoning(Talimpu):
Dry red chillies
Galrlic paste
curry leaves
urad dal
Mustard seed
Procedure:
1.Cut the cauliflower in to pieces ,wash them and then dry them.
2.After that add sufficient amount of salt and red chilli powder.
3.Fry few fenugreek seeds in an dry pan and make a fine powder and add sufficient powder in cauliflower mix(Dont add so much of fenugreek powder since the pickle becomes bitter in taste)
4.Add lemon juice to this mix to get the sufficient sour taste to the pickle
5.Leave this mix aside for some time.
For Seasoning:
1.Heat the oil and add urad dal,dry red chillies,garlic paste ,mustardseeds and curryleaves.
*************************************************
Ingredients:
Fresh Cauliflower pieces
Few fenugreek seeds(Menthulu)
salt
Red chilli powder
Lemon juice
For Seasoning(Talimpu):
Dry red chillies
Galrlic paste
curry leaves
urad dal
Mustard seed
Procedure:
1.Cut the cauliflower in to pieces ,wash them and then dry them.
2.After that add sufficient amount of salt and red chilli powder.
3.Fry few fenugreek seeds in an dry pan and make a fine powder and add sufficient powder in cauliflower mix(Dont add so much of fenugreek powder since the pickle becomes bitter in taste)
4.Add lemon juice to this mix to get the sufficient sour taste to the pickle
5.Leave this mix aside for some time.
For Seasoning:
1.Heat the oil and add urad dal,dry red chillies,garlic paste ,mustardseeds and curryleaves.
*************************************************
KOBBARI CHUTNEY
KOBBARI CHUTNEY-by-Shruthi
Ingredients:
Mirapakayalu - karam ni batti
Kobbari - 1 (chinna mukkalu chesukovali) -pachi kobbari ayithe gud.
pallilu - oka guppedu ki
sagamputnalu - same as pallilu
salt
water
talimpu kavalasinavi:
jilakaraa
avalu
pasupu
red mirapakayalu
karivepaku
Method:
1.mirapakayalu thodimalu thisi, cut CHEYAKUNDA oil lo light ga fry cheyali. avi koncham sound ravadam strt ayyaka thisi grinder lo veyali.
2. pan lo mallli koncham oil vesukuni adi kaagaka pallilu putnalu light ga fry chesukuni, adi chalaga ayaka, Grinder lo veyali.
3. deeniki pachikobbari kuda grinder lo add chesukuni grind chesi, koncham water add chesukovali.
4.deeni box lo vesukovali.
5. talimpu chesukuni chutney box lo vesukovali.notepallilu nd putnaalu mariiii ekkuvaga fry cheyodhu bcoz pallilu vasana vasthayi so light ga cheyali. *****************************************
Ingredients:
Mirapakayalu - karam ni batti
Kobbari - 1 (chinna mukkalu chesukovali) -pachi kobbari ayithe gud.
pallilu - oka guppedu ki
sagamputnalu - same as pallilu
salt
water
talimpu kavalasinavi:
jilakaraa
avalu
pasupu
red mirapakayalu
karivepaku
Method:
1.mirapakayalu thodimalu thisi, cut CHEYAKUNDA oil lo light ga fry cheyali. avi koncham sound ravadam strt ayyaka thisi grinder lo veyali.
2. pan lo mallli koncham oil vesukuni adi kaagaka pallilu putnalu light ga fry chesukuni, adi chalaga ayaka, Grinder lo veyali.
3. deeniki pachikobbari kuda grinder lo add chesukuni grind chesi, koncham water add chesukovali.
4.deeni box lo vesukovali.
5. talimpu chesukuni chutney box lo vesukovali.notepallilu nd putnaalu mariiii ekkuvaga fry cheyodhu bcoz pallilu vasana vasthayi so light ga cheyali. *****************************************
COCONUT CHUTNEY WITH RED CHILLIES
COCONUT CHUTNEY WITH RED CHILLIES:
Ingredients:
Coconut pieces (Pachi kobbari or u can use the grated coconut from the stores)
8 to 10 red chillies (adjust to ur spice level)
Salt to taste
1/2 tbsp dhaniya(optional)
Tamarind small lemon size soaked in hot water
Fried Chana Dal / Putnalu 3 tbsp
Urad Dal, Jeera and Mustard for tadka
Method:
Do the tadka. When it starts spluttering add Dhaniya. When the raw smell of Dhaniya is gone, add Red chillies . Let them fry for 2 sec and add coconut pieces. Just after 2 sec turn off the heat.Grind the mixture along with salt, Chana Dal and tamarind (use the tamarind juice too).Add some water if required. Adjust the chana dal according to consistency.SAme chutney can be done using Green chillies. IF using green chillies, make sure to fry them before dhaniya. *************************************************
Ingredients:
Coconut pieces (Pachi kobbari or u can use the grated coconut from the stores)
8 to 10 red chillies (adjust to ur spice level)
Salt to taste
1/2 tbsp dhaniya(optional)
Tamarind small lemon size soaked in hot water
Fried Chana Dal / Putnalu 3 tbsp
Urad Dal, Jeera and Mustard for tadka
Method:
Do the tadka. When it starts spluttering add Dhaniya. When the raw smell of Dhaniya is gone, add Red chillies . Let them fry for 2 sec and add coconut pieces. Just after 2 sec turn off the heat.Grind the mixture along with salt, Chana Dal and tamarind (use the tamarind juice too).Add some water if required. Adjust the chana dal according to consistency.SAme chutney can be done using Green chillies. IF using green chillies, make sure to fry them before dhaniya. *************************************************
COCONUT CHUTNEY
COCONUT CHUTNEY RECIPIES
Tomato- Kothimeera
Ingredients:
Coconut 2 Tomatoes (Cut into chunks)
few Springs of Coriander
1/2 cup Coconut pieces (Pachi kobbari or u can use the grated coconut from the stores)
1 tsp minapappu/ urad dal
1tsp jeera
1/2 tsp aavalu / mustard seeds
4 to 5 green chillies according to ur spice level
1/2 tbsp oil for tampering
Salt to taste
Method:
Do the tadka with the oil,urad dal,jeera and mustard.Once they start spluttering , put the green chillies either cut or whole( with stems removed).Once the chillies start turning white add the tomatoes chunks.Add little salt.Check them until the raw smell goes off.Add the coriander sprigs at this instant and keep them for 5 sec and turn off the heat.Add coconut at this point. (IF using coconut pieces , fry them a bit before adding tomatoes, I use grated coconut, so I add it directly during grinding )Grind them all. Adjust salt. **********************************************
Tomato- Kothimeera
Ingredients:
Coconut 2 Tomatoes (Cut into chunks)
few Springs of Coriander
1/2 cup Coconut pieces (Pachi kobbari or u can use the grated coconut from the stores)
1 tsp minapappu/ urad dal
1tsp jeera
1/2 tsp aavalu / mustard seeds
4 to 5 green chillies according to ur spice level
1/2 tbsp oil for tampering
Salt to taste
Method:
Do the tadka with the oil,urad dal,jeera and mustard.Once they start spluttering , put the green chillies either cut or whole( with stems removed).Once the chillies start turning white add the tomatoes chunks.Add little salt.Check them until the raw smell goes off.Add the coriander sprigs at this instant and keep them for 5 sec and turn off the heat.Add coconut at this point. (IF using coconut pieces , fry them a bit before adding tomatoes, I use grated coconut, so I add it directly during grinding )Grind them all. Adjust salt. **********************************************
PALAK -PEAS-CHANADAL CURRY
PALAK -PEAS-CHANADAL CURRY- by-vidya
Ingredients:
1 cup Chana dal Soaked in hot water for 15min
1 big bunch of fresh Spinach or a box of frozen
chopped/lentils
1 small onion(finely chopped)
2 tsp Ginger paste
2 green chillies minced
1/2 tsp chilli pwdr
1 1/2 tsp Dhana-jeera pd,or 1 tsp coriander seeds powder
1/2 tsp Cumin seeds pd
1/2 tsp garam masala
Salt
cilantro
1 tsp lemon juice to top
Procedure:
1. Rinse and drain the soaked Chana dal.
2.Heat oil in a pan,add the sliced onion and cook till it turns pink. Add the grated ginger,garlic and cook till onion begins to turn a light brown. Now add the chopped tomatoes, and cook till the tomatoes become mushy and soft.Add the spinach and cook till it wilts. Add the washed lentils, 4 cups of water, chana dal,peas,salt, turmeric powder, cumin powder, coriander powder, red chilli powder. Bring to boil, cover the pan, lower heat and let simmer till the lentil is cooked.
3. Open the lid, mix well with spoon. Cover and cook again for another 10 mins or more until chana dal is soft and greens are cooked. Add a little bit more water only if needed. Dal doesn't have to be mushy but must be cooked soft.
4. Adjust the spices.
5. Serve sprinkled with lemon juice
***********************************************
Ingredients:
1 cup Chana dal Soaked in hot water for 15min
1 big bunch of fresh Spinach or a box of frozen
chopped/lentils
1 small onion(finely chopped)
2 tsp Ginger paste
2 green chillies minced
1/2 tsp chilli pwdr
1 1/2 tsp Dhana-jeera pd,or 1 tsp coriander seeds powder
1/2 tsp Cumin seeds pd
1/2 tsp garam masala
Salt
cilantro
1 tsp lemon juice to top
Procedure:
1. Rinse and drain the soaked Chana dal.
2.Heat oil in a pan,add the sliced onion and cook till it turns pink. Add the grated ginger,garlic and cook till onion begins to turn a light brown. Now add the chopped tomatoes, and cook till the tomatoes become mushy and soft.Add the spinach and cook till it wilts. Add the washed lentils, 4 cups of water, chana dal,peas,salt, turmeric powder, cumin powder, coriander powder, red chilli powder. Bring to boil, cover the pan, lower heat and let simmer till the lentil is cooked.
3. Open the lid, mix well with spoon. Cover and cook again for another 10 mins or more until chana dal is soft and greens are cooked. Add a little bit more water only if needed. Dal doesn't have to be mushy but must be cooked soft.
4. Adjust the spices.
5. Serve sprinkled with lemon juice
***********************************************
CAULIFLOWER PEAS CURRY
CAULIFLOWER PEAS CURRY-by-vidya
Ingredients:
3/4 cup oil
1/2 teaspoon whole cumin seeds
2 medium onionssliced
garlic cloves minced2
tablespoons fresh ginger chopped
3 medium tomatoes chopped
2 teaspoons ground coriander
1 tablespoon ground turmeric
2 teaspoons ground cumin
1 teaspoon ground pepper
2 black cardamom pods, crushed well
salt
1 medium cauliflower
2 1/2 cups frozen peas
1 cup coriander
Procedure:
1. Cut cauliflower into 3" florets, wash and drain thoroughly.
2. Heat oil or ghee on high
.3. Add whole cumin, stir until it sizzles for a few seconds.
4. Add onions, garlic and giner.
5. stir fry until golden brown.
6. Add tomatoes and continue frying for 5 minutes or until you have areddish paste.
7. Add the ground coriander, turmeric, cumin, pepper, cardamom and salt.
8. Continue stir frying until all spices are well blended in the paste.
9. Add cauliflower and fry well.
10. Stir off and on to prevent mixture from ticking to bottom of pan.
11. Add peas, stir, lower heat to medium, cover and cook until cauliflower istender.
12. Sprinkle with fresh coriander on top. ***********************************************
Ingredients:
3/4 cup oil
1/2 teaspoon whole cumin seeds
2 medium onionssliced
garlic cloves minced2
tablespoons fresh ginger chopped
3 medium tomatoes chopped
2 teaspoons ground coriander
1 tablespoon ground turmeric
2 teaspoons ground cumin
1 teaspoon ground pepper
2 black cardamom pods, crushed well
salt
1 medium cauliflower
2 1/2 cups frozen peas
1 cup coriander
Procedure:
1. Cut cauliflower into 3" florets, wash and drain thoroughly.
2. Heat oil or ghee on high
.3. Add whole cumin, stir until it sizzles for a few seconds.
4. Add onions, garlic and giner.
5. stir fry until golden brown.
6. Add tomatoes and continue frying for 5 minutes or until you have areddish paste.
7. Add the ground coriander, turmeric, cumin, pepper, cardamom and salt.
8. Continue stir frying until all spices are well blended in the paste.
9. Add cauliflower and fry well.
10. Stir off and on to prevent mixture from ticking to bottom of pan.
11. Add peas, stir, lower heat to medium, cover and cook until cauliflower istender.
12. Sprinkle with fresh coriander on top. ***********************************************
LAUKI KOFTA CURRY
LAUKI KOFTA CURRY-by Swathi
Lauki is nothing but sorakayi!Here Goes the recipe...
Ingredients:
For Kofta:
Grated Gourd (lauki )
Green chilies - 5 -6,finely chopped
Besan –1 ½ cups
Corn flour – 1 tsp
Baking Power – one pinch
Oil
Salt
For Gravy:
Oil
Ginger paste – 1 ½ tsp
Cumin Powder – 2 tsp
Black cumin seeds – ½ tsp
Green chilies – 4
Tomatoes – 1 , chopped
Potatoes – 5, small pieces
Garam Masala powder – 1 ½ tsp
Salt to taste
Turmeric powder
Coriander leaves for garnishing
Procedure:
Add besan, corn flour, baking powder and green chilies and salt with grated gourd and make balls. No need to add water.
2.Heat oil in a frying pan and fry the balls till golden brown and keep aside. 3.Heat the oil and put black cumin seeds into it.
4.Add potatoes and green chilies and tomatoes into it.
5.Fry it in low flame for a while.
6.Add ginger paste, cumin powder and stir for a while.
7.Add salt to taste.
8.Add water, turmeric powder and keep for about 10 minutes.
9.Then add koftas and keep for 5 minutes.
10.Add garam masala powder and remove from heat. 11.Garnish with chopped coriander leaves.
****************************************************
Lauki is nothing but sorakayi!Here Goes the recipe...
Ingredients:
For Kofta:
Grated Gourd (lauki )
Green chilies - 5 -6,finely chopped
Besan –1 ½ cups
Corn flour – 1 tsp
Baking Power – one pinch
Oil
Salt
For Gravy:
Oil
Ginger paste – 1 ½ tsp
Cumin Powder – 2 tsp
Black cumin seeds – ½ tsp
Green chilies – 4
Tomatoes – 1 , chopped
Potatoes – 5, small pieces
Garam Masala powder – 1 ½ tsp
Salt to taste
Turmeric powder
Coriander leaves for garnishing
Procedure:
Add besan, corn flour, baking powder and green chilies and salt with grated gourd and make balls. No need to add water.
2.Heat oil in a frying pan and fry the balls till golden brown and keep aside. 3.Heat the oil and put black cumin seeds into it.
4.Add potatoes and green chilies and tomatoes into it.
5.Fry it in low flame for a while.
6.Add ginger paste, cumin powder and stir for a while.
7.Add salt to taste.
8.Add water, turmeric powder and keep for about 10 minutes.
9.Then add koftas and keep for 5 minutes.
10.Add garam masala powder and remove from heat. 11.Garnish with chopped coriander leaves.
****************************************************
MUSHROOM
MUSHROOM-by-Madhuri
First method..
Mundhu mushrooms ni baaga clean cheyyali...clean antey water tho mushrooms ni eppudu kadagakoodadhu...mushrooms ni clean cloth tho neat ga clean cheyyali..
Then bute sized pieces gaa cut cheyyali
Procedure:
Pour some oil in a pan ..add some dalchini and lavangam...you can add cumin seeds too..onions cut chesi fry them until transclucent..then add ginger garlic paste..then add a tomato...oil separate ayyedhaaka..then add salt,curry powder....then add mushrooms...mootha pettandi...water raagane mootha open cheseyyandi...then fry them until cooked...okka 5 7 mins padthundhi anthey.....final gaa masala challandi dhantlo...done...
second method:
1 onion and 2 large tomatoes ni mixie cheyyandi...andhulone add ginger garlic paste few curry leaves....then pan lo oil vesi add dhalchini,lavangam and some cumin seeds....fry ayyaka....chaala konchamm onions esi fry cheyyandi...ffry ayyaka add that paste...okka boil ochaaka add salt and mushrooms veseyandi...then chilli powder,turmeric, cook till done..last lo cilantro and then some masala powder...
***************************************************
First method..
Mundhu mushrooms ni baaga clean cheyyali...clean antey water tho mushrooms ni eppudu kadagakoodadhu...mushrooms ni clean cloth tho neat ga clean cheyyali..
Then bute sized pieces gaa cut cheyyali
Procedure:
Pour some oil in a pan ..add some dalchini and lavangam...you can add cumin seeds too..onions cut chesi fry them until transclucent..then add ginger garlic paste..then add a tomato...oil separate ayyedhaaka..then add salt,curry powder....then add mushrooms...mootha pettandi...water raagane mootha open cheseyyandi...then fry them until cooked...okka 5 7 mins padthundhi anthey.....final gaa masala challandi dhantlo...done...
second method:
1 onion and 2 large tomatoes ni mixie cheyyandi...andhulone add ginger garlic paste few curry leaves....then pan lo oil vesi add dhalchini,lavangam and some cumin seeds....fry ayyaka....chaala konchamm onions esi fry cheyyandi...ffry ayyaka add that paste...okka boil ochaaka add salt and mushrooms veseyandi...then chilli powder,turmeric, cook till done..last lo cilantro and then some masala powder...
***************************************************
MUSHROOM
MUSHROOM -by-Amulya
Just like chicken curry..first cut onions,chillies..fry them and put gg paste,garam masala,turmeric,salt n chilli powder...u can put coriander n jeera powder and put mushrooms and cashews(u can add tomatoe if u like)..put lil water and close the lid and let it cook..finally garnish wit coriander leaves.Mushrooms shld b cooked wit lil water otherwise,thy will become soggy...and jst wipe 'em wit paper towel and dont wash them before cooking..
Other recipe
soak two tblspns of rice and grind it into coarse paste...cut onions lenght wise,chilli pieces and cut mushrooms...mix them in bowl wit rice paste,gg paste,garam masala,coriander leaves,salt,turmeric,chilli powder..u can put lil water if it is too thick..Put pan on stove and drizzle wit oil...put the mixture like omlette...spread it like thin dosa...let it fry completely on one side n turn it...it shld be browned on both sides..serve wit ketchup...kids wud love it.
**************************************************
Just like chicken curry..first cut onions,chillies..fry them and put gg paste,garam masala,turmeric,salt n chilli powder...u can put coriander n jeera powder and put mushrooms and cashews(u can add tomatoe if u like)..put lil water and close the lid and let it cook..finally garnish wit coriander leaves.Mushrooms shld b cooked wit lil water otherwise,thy will become soggy...and jst wipe 'em wit paper towel and dont wash them before cooking..
Other recipe
soak two tblspns of rice and grind it into coarse paste...cut onions lenght wise,chilli pieces and cut mushrooms...mix them in bowl wit rice paste,gg paste,garam masala,coriander leaves,salt,turmeric,chilli powder..u can put lil water if it is too thick..Put pan on stove and drizzle wit oil...put the mixture like omlette...spread it like thin dosa...let it fry completely on one side n turn it...it shld be browned on both sides..serve wit ketchup...kids wud love it.
**************************************************
EGG-CHICKEN DRUMSTICK CURRY
EGG-CHICKEN DRUMSTICK CURRY-by-Vidya
Ingredients:
4 Chicken Drumsticks
5 Boiled eggs
3 cloves Garlic (Finely chopped)
4 - 5 Green chilies (Finely chopped)
1 inch Ginger (Finely chopped)
1 1/2 tsp Red chili powder
1 1/2 tsp Garam Masala powder
1/2 tsp Turmeric powder
3 tsp Coriander powder
2 tsp Tandoori Masala
2 - 3 pinch Black pepper powder
1 tbsp whole cumin seeds
1 tbp whole fenugreek seeds
1 tbsp Garam Masala
1 tbsp Ghee (Clarified Butter)
1 tbsp Lemon juice
Salt (As per taste)
1 cup coconut milk
1 Onion
Oil
Procedure:
1. To each drumstick make 3 to 4 small but deep cuts with a knife at various places. (For stuffing the masala)
2. Now, grind Green chilies,Garlic,Ginger,cumin seeds(fried),fenugreek seeds(fried) into a paste.Make a paste of the curry powder and chilli powder with a little water.
3. Add chili powder, garam masala, turmeric powder, black pepper powder, coriander powder, tandoori masala, ghee, lemon juice and salt to the chili-garlic-ginger paste and mix it thoroughly. Add a tsp of water to it if the mixture is too thick. Mix it thoroughly to form a smooth mixture.
4. Take each drumstick and stuff it and coat it generously with the grinded Masala.
5. Once all the drumsticks are generously coated and stuffed, leave them aside for a couple of hours to marinate.
6. Once marinated, heat oil in the frying pan. (On a medium-high flame)
7. Fry the onion until translucent in the veg oil.Add the curry and chilli powder paste and stir in and fry.Add boiled eggs nd fry for 20 min.Add the chicken pieces and seal well on all sides. Add half the coconut milk and simmer for 20 minutes or until the chicken is cooked, stirring occasionaly.If needed add more coconut milk to prevent the curry becoming too thick or dry. Now add the finely chopped coriander leaves and cook for a further minute. ********************************************
Ingredients:
4 Chicken Drumsticks
5 Boiled eggs
3 cloves Garlic (Finely chopped)
4 - 5 Green chilies (Finely chopped)
1 inch Ginger (Finely chopped)
1 1/2 tsp Red chili powder
1 1/2 tsp Garam Masala powder
1/2 tsp Turmeric powder
3 tsp Coriander powder
2 tsp Tandoori Masala
2 - 3 pinch Black pepper powder
1 tbsp whole cumin seeds
1 tbp whole fenugreek seeds
1 tbsp Garam Masala
1 tbsp Ghee (Clarified Butter)
1 tbsp Lemon juice
Salt (As per taste)
1 cup coconut milk
1 Onion
Oil
Procedure:
1. To each drumstick make 3 to 4 small but deep cuts with a knife at various places. (For stuffing the masala)
2. Now, grind Green chilies,Garlic,Ginger,cumin seeds(fried),fenugreek seeds(fried) into a paste.Make a paste of the curry powder and chilli powder with a little water.
3. Add chili powder, garam masala, turmeric powder, black pepper powder, coriander powder, tandoori masala, ghee, lemon juice and salt to the chili-garlic-ginger paste and mix it thoroughly. Add a tsp of water to it if the mixture is too thick. Mix it thoroughly to form a smooth mixture.
4. Take each drumstick and stuff it and coat it generously with the grinded Masala.
5. Once all the drumsticks are generously coated and stuffed, leave them aside for a couple of hours to marinate.
6. Once marinated, heat oil in the frying pan. (On a medium-high flame)
7. Fry the onion until translucent in the veg oil.Add the curry and chilli powder paste and stir in and fry.Add boiled eggs nd fry for 20 min.Add the chicken pieces and seal well on all sides. Add half the coconut milk and simmer for 20 minutes or until the chicken is cooked, stirring occasionaly.If needed add more coconut milk to prevent the curry becoming too thick or dry. Now add the finely chopped coriander leaves and cook for a further minute. ********************************************
POMPHRET(FISH)FRY
POMPHRET(FISH)FRY-by-Amulya
First marinate the fish pieces with salt,turmeric,chilli powder,gg paste,garam masala,fish masala,coriander powder n lime juice.Let it marinate for atleast 30 mins.Shollow fry the pieces..n garnish with fried onions and lemon wedges...Promfret is usually a stinky fish,so try to open windows for it...but it is a tasty fish especially pomfret is good as a fry only. *************************************************
First marinate the fish pieces with salt,turmeric,chilli powder,gg paste,garam masala,fish masala,coriander powder n lime juice.Let it marinate for atleast 30 mins.Shollow fry the pieces..n garnish with fried onions and lemon wedges...Promfret is usually a stinky fish,so try to open windows for it...but it is a tasty fish especially pomfret is good as a fry only. *************************************************
CHEPALA PULUSU
CHEPALA PULUSU-by-Jyothsna
Ingredients:
2 pounds Cat fish
3 onions
5 chillies
lemon size tamarind
2 spoons ginger garlic paste
Procedure:
wash catfish with butter milk and turmeric powder. Cut onions and chillies into small pieces. Pour some oil in the pan. After the oil is warm enough, add onions and chillies. Add salt, chilli powder, little turmeric and ginger garlic paste to the onions. Keep frying for some time. When the onions turn light brown, add the fish to it. Squeeze the paste from tamarind and that paste to the curry. Add tamarind water such that the fish is covered with water. Keep it on stove until the gravy becomes thick. Add garam masala in the end.One important suggestion isgaritato ekkuva fishni kadapamakandi. Meeru ala cheste fish smash avutundi. Only turn fish pieces once to the other side. Kura madakunda panni kaduputa undandi. ***********************************************
Ingredients:
2 pounds Cat fish
3 onions
5 chillies
lemon size tamarind
2 spoons ginger garlic paste
Procedure:
wash catfish with butter milk and turmeric powder. Cut onions and chillies into small pieces. Pour some oil in the pan. After the oil is warm enough, add onions and chillies. Add salt, chilli powder, little turmeric and ginger garlic paste to the onions. Keep frying for some time. When the onions turn light brown, add the fish to it. Squeeze the paste from tamarind and that paste to the curry. Add tamarind water such that the fish is covered with water. Keep it on stove until the gravy becomes thick. Add garam masala in the end.One important suggestion isgaritato ekkuva fishni kadapamakandi. Meeru ala cheste fish smash avutundi. Only turn fish pieces once to the other side. Kura madakunda panni kaduputa undandi. ***********************************************
PIZZA
PIZZA RECIPE-by- Sravanthi:
I prepare pizza in the following procedure..it came very well when ever i prepare..try it for your self....if you already have a pizza base then follow he recipe from the 3rd para
Ingredients:
11/2 cup maida
1/4 cup water or more..acc to ur need
1spoon sugar
1 spoon salt
2spoons oil
11/2 table spoon yeast
Method:
1.first yeast ni oka ten mins water lo vesi unchali..then take 1/4 cup water and warm it..then take maida..add sugar,salt and oil ,yeast and warm water and mix the maida and knead it well like chapathi dough..cover tho dough with a cover for 2 hrs and dont disturb the dough in the middle let it be like that..then it will raise into double size and very fluffy
2...then take pizza pan ..apply some oil to the pan spread the dove with ur hands or chapathi pin around the pan in the equal consistence..oka chota lavu ga oka chota sannaga undakudadhu...ends lo mathram konchem laavu ga unchukovachu..thats ur wish..
3.then spread Tomato puree..or pasta sauce..or marinara sauce...which ever u like..then add Mozarella cheese and spread all over the dough...and add the toppings....then keep it in the oven 400 degrees for 15 to 20 mins...( time varies acc to the oven)ayindo ledo theliyaka pothe oka fork teesukuni oka sari podichi chudandi..fork clean ga vasthe..oka 3 to 4 mins unchi teseyandiInko important vishyam ammayiluu...self raising flour use chesthe pindi kalipesinaaka 2 hrs ala unchakkarledu..direct ga sauce ..cheese avanni vesesi pettayochu oven lo..
I prepare pizza in the following procedure..it came very well when ever i prepare..try it for your self....if you already have a pizza base then follow he recipe from the 3rd para
Ingredients:
11/2 cup maida
1/4 cup water or more..acc to ur need
1spoon sugar
1 spoon salt
2spoons oil
11/2 table spoon yeast
Method:
1.first yeast ni oka ten mins water lo vesi unchali..then take 1/4 cup water and warm it..then take maida..add sugar,salt and oil ,yeast and warm water and mix the maida and knead it well like chapathi dough..cover tho dough with a cover for 2 hrs and dont disturb the dough in the middle let it be like that..then it will raise into double size and very fluffy
2...then take pizza pan ..apply some oil to the pan spread the dove with ur hands or chapathi pin around the pan in the equal consistence..oka chota lavu ga oka chota sannaga undakudadhu...ends lo mathram konchem laavu ga unchukovachu..thats ur wish..
3.then spread Tomato puree..or pasta sauce..or marinara sauce...which ever u like..then add Mozarella cheese and spread all over the dough...and add the toppings....then keep it in the oven 400 degrees for 15 to 20 mins...( time varies acc to the oven)ayindo ledo theliyaka pothe oka fork teesukuni oka sari podichi chudandi..fork clean ga vasthe..oka 3 to 4 mins unchi teseyandiInko important vishyam ammayiluu...self raising flour use chesthe pindi kalipesinaaka 2 hrs ala unchakkarledu..direct ga sauce ..cheese avanni vesesi pettayochu oven lo..
PENNE A'LArrabiata(Pasta)
PENNE A'LArrabiata(Pasta) -by -Spandana
Ingredients:
3 cups penne, cooked according to instructions
2 small onions, finely chopped
2 tomatoes, diced
1 cup tomato puree
2 garlic cloves, finely chopped
1 cup frozen/fresh peas, carrots and beans
2 tbsp olive oil
1 tsp red chilli flakes (adjust acc. to your taste buds)
1 tsp dried oregano
1 tsp dried basil
2 tbsp parley, finely chopped
salt, to taste
pepper, to taste
Method:
1.Heat oil in a deep wide pan and saute galic and onion till soft and fragrant. Add in tomatoes, tomato puree, salt, pepper, chilli flakes, basil and oregano and cook till tomatoes are soft and done.
2. Add the veggies and penne and mix to coat well with sauce. Cover cook for 5-7 minutes and sprinkle chopped parsley.
3. Serve warm.
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Ingredients:
3 cups penne, cooked according to instructions
2 small onions, finely chopped
2 tomatoes, diced
1 cup tomato puree
2 garlic cloves, finely chopped
1 cup frozen/fresh peas, carrots and beans
2 tbsp olive oil
1 tsp red chilli flakes (adjust acc. to your taste buds)
1 tsp dried oregano
1 tsp dried basil
2 tbsp parley, finely chopped
salt, to taste
pepper, to taste
Method:
1.Heat oil in a deep wide pan and saute galic and onion till soft and fragrant. Add in tomatoes, tomato puree, salt, pepper, chilli flakes, basil and oregano and cook till tomatoes are soft and done.
2. Add the veggies and penne and mix to coat well with sauce. Cover cook for 5-7 minutes and sprinkle chopped parsley.
3. Serve warm.
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MINESTRONE SOUP
MINESTRONE SOUP -by-Chaitali
Minestrone Soup... I love it!!!!!Minestrone Soup that you get at Olive garden
Ingredients:
Onion – 1
Potatoes – 1
Celery diced – 1 cup
Zucchini – 1 cupsliced
Tomatoes – 2
Chicken broth – 4 cups
Cannelloni or northern beans – 1 can (@ Carrabba’s they used chick peas)
Small shell pasta – ½ lb
Parsley and basil
Salt – to taste
PepperGarlic – 1-2
clovesOlive oil – 2 tbsp
Method:
Saute chopped onions and crushed garlic in olive oil. Add diced potatoes, celery and zucchini and stir for few minutes. Add chicken broth and 2 cups of water and bring it to boil. Add chopped tomatoes and cook. Add beans/chick peas, parsley and basil and simmer until all the vegetables are done. Add dried shell pasta, salt and pepper and cook for few minutes. Sprinkle grated cheese (optional)I think the olive oil, parsley and basil give that special flavor.
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Minestrone Soup... I love it!!!!!Minestrone Soup that you get at Olive garden
Ingredients:
Onion – 1
Potatoes – 1
Celery diced – 1 cup
Zucchini – 1 cupsliced
Tomatoes – 2
Chicken broth – 4 cups
Cannelloni or northern beans – 1 can (@ Carrabba’s they used chick peas)
Small shell pasta – ½ lb
Parsley and basil
Salt – to taste
PepperGarlic – 1-2
clovesOlive oil – 2 tbsp
Method:
Saute chopped onions and crushed garlic in olive oil. Add diced potatoes, celery and zucchini and stir for few minutes. Add chicken broth and 2 cups of water and bring it to boil. Add chopped tomatoes and cook. Add beans/chick peas, parsley and basil and simmer until all the vegetables are done. Add dried shell pasta, salt and pepper and cook for few minutes. Sprinkle grated cheese (optional)I think the olive oil, parsley and basil give that special flavor.
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TRIFLE PUDDING
TRIFLE PUDDING-by-Rekha
Ingredients:
pound cake
canned pinapplechunks
coco powder
heavy whipped cream
thick custard
Method:
make the custard a day before ebecause it will set become thick so that it can be layered . Take a rectangle bowl or trifle bowl .i used rectangle one . first place pound cak emake sure that it will come upto two layers and next layer is speard custard place evenly . next, put pineapple chunks .sprinkle some coco powder.again next pound,custard.last layer speared whipped cream .after layer whipped cream .sprinkle some coco powder on it. refreigerate it for abt 4 hrs...and n'joy the trifle pudding.
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Ingredients:
pound cake
canned pinapplechunks
coco powder
heavy whipped cream
thick custard
Method:
make the custard a day before ebecause it will set become thick so that it can be layered . Take a rectangle bowl or trifle bowl .i used rectangle one . first place pound cak emake sure that it will come upto two layers and next layer is speard custard place evenly . next, put pineapple chunks .sprinkle some coco powder.again next pound,custard.last layer speared whipped cream .after layer whipped cream .sprinkle some coco powder on it. refreigerate it for abt 4 hrs...and n'joy the trifle pudding.
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CAKE
CAKE RECIPE-by-Manjula
Ingredients:
Maida-1 cup
sugar-1 cup
egg batter-1 cup
butter-1cup
baking soda-1 tbsp vanilla essence(or any other essence if u have &like to use)-2 or 3 drops
almonds &cashews-accordingly
METHOD:
1.Mix Maida,egg batter,butter,sugar in a bowl.(we can use hand blender for mixing)
2.After mixing add baking soda and vanilla essence to this mix.
3.preheat oven to 300F
4.apply butter to the cake pan and fill 1/6th part of the pan(like not 1/2 of the pan but bit less than a half) with this batter. 5.finally add smashed dry fruits on the top. 6.bake it in oven!!!
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Ingredients:
Maida-1 cup
sugar-1 cup
egg batter-1 cup
butter-1cup
baking soda-1 tbsp vanilla essence(or any other essence if u have &like to use)-2 or 3 drops
almonds &cashews-accordingly
METHOD:
1.Mix Maida,egg batter,butter,sugar in a bowl.(we can use hand blender for mixing)
2.After mixing add baking soda and vanilla essence to this mix.
3.preheat oven to 300F
4.apply butter to the cake pan and fill 1/6th part of the pan(like not 1/2 of the pan but bit less than a half) with this batter. 5.finally add smashed dry fruits on the top. 6.bake it in oven!!!
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RAVA KESARI
RAVA KESARI-by -Manasa
Ingredients:
rava--1 cup
water--3 cups
ghee--2-3 spoons(okavela meeru ekkuvaga thinte oka spoon ekkuva vesukondi)sugar--1cup(idi mamooluga thine vaallaki okavela meeru ekkuvaga thinte koncham ekkuva vesukondi)
almonds,kissmiss,pisthachio--as u wish(roasted in ghee b4 adding to the rava kesari)
Method :
first rava is roasted in 2 spoons of ghee in a bowl until it turns into nice redish colour(spatula tho kaluputhune undaali).take an another bowl and heat 3 cups of water payina bubbles vache varaki boil chesi then add fried rava to that water.aa rava cook ayina tharvatha add nuts to that one(nuts roasted in ghee).Rava kesari is ready...
*************************************************
Ingredients:
rava--1 cup
water--3 cups
ghee--2-3 spoons(okavela meeru ekkuvaga thinte oka spoon ekkuva vesukondi)sugar--1cup(idi mamooluga thine vaallaki okavela meeru ekkuvaga thinte koncham ekkuva vesukondi)
almonds,kissmiss,pisthachio--as u wish(roasted in ghee b4 adding to the rava kesari)
Method :
first rava is roasted in 2 spoons of ghee in a bowl until it turns into nice redish colour(spatula tho kaluputhune undaali).take an another bowl and heat 3 cups of water payina bubbles vache varaki boil chesi then add fried rava to that water.aa rava cook ayina tharvatha add nuts to that one(nuts roasted in ghee).Rava kesari is ready...
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CARROT JUICE
CARROT JUICE -by-Priya
INGREDIENTS :
2 lbs carrots
5 cups water
1 cup condensed milk
1 teaspoon finely grated nutmeg
1 teaspoon vanilla essence
METHOD: Scrape outer skin of carrotsCut carrots into chunks then blend (puree) with in blender.Pour through strainer into containerKeep juice & discard pulp in strainerAdd condensed milk & vanilla.And mix (add more or less condensed based on your taste)Sprinkle nutmeg on top of juice & mix lightly. Best served with crushed ice
INGREDIENTS :
2 lbs carrots
5 cups water
1 cup condensed milk
1 teaspoon finely grated nutmeg
1 teaspoon vanilla essence
METHOD: Scrape outer skin of carrotsCut carrots into chunks then blend (puree) with in blender.Pour through strainer into containerKeep juice & discard pulp in strainerAdd condensed milk & vanilla.And mix (add more or less condensed based on your taste)Sprinkle nutmeg on top of juice & mix lightly. Best served with crushed ice
PINEAPPLE PUDDING
PINEAPPLE PUDDING-by Sriharsha
Ingredients:
1 cup milk, boiled*
1 cup pineapple, chopped fine*
1½ tablespoons gelatin*
¼ cup sugar*
1 teaspoon vanilla extract
Method:
1. Soak the gelatin in a little cold water
.2. Heat the pineapple (its own juice will prevent it from burning), but do not let boil.
3. Pour boiling milk over the gelatin, and add sugar and vanilla extract.
4. Add the pineapple.
5. Beat well until mixture becomes a little hardened.
6. Pour into jelly or pastry mold. 7. Put in fridge and serve cold.
************************************************
Ingredients:
1 cup milk, boiled*
1 cup pineapple, chopped fine*
1½ tablespoons gelatin*
¼ cup sugar*
1 teaspoon vanilla extract
Method:
1. Soak the gelatin in a little cold water
.2. Heat the pineapple (its own juice will prevent it from burning), but do not let boil.
3. Pour boiling milk over the gelatin, and add sugar and vanilla extract.
4. Add the pineapple.
5. Beat well until mixture becomes a little hardened.
6. Pour into jelly or pastry mold. 7. Put in fridge and serve cold.
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GOBI-CHOLE CURRY
GOBI-CHOLE CURRY-by vidya
Ingredients:
1 can chickpeas, rinsed and drained
2 cups cauliflower florets
2 tomatoes, diced
1 onion, finely chopped
2 garlic cloves, crushed
3/4 inch ginger piece
2 green chillies, finely chopped
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander powder
1 tsp garam masala
1/2 tsp black pepper powder
salt to taste
2 tbsp oil
1/2 cup freshly chopped coriander leaves
Procedure:
Heat oil in a deep frying pan over medium heat. Add garlic,onions,ginger and tomatoes. Cook for 2-3 minutes, stirring occasionally. Add all the spices, chickpeas and cauliflower. Stir well to combine. Reduce heat to medium-low, cover with a vented lid and let simmer for 15-20 minutes. Garnish with coriander leaves
**********************************************
Ingredients:
1 can chickpeas, rinsed and drained
2 cups cauliflower florets
2 tomatoes, diced
1 onion, finely chopped
2 garlic cloves, crushed
3/4 inch ginger piece
2 green chillies, finely chopped
1/2 tsp turmeric powder
1 tsp red chilli powder
1 tsp coriander powder
1 tsp garam masala
1/2 tsp black pepper powder
salt to taste
2 tbsp oil
1/2 cup freshly chopped coriander leaves
Procedure:
Heat oil in a deep frying pan over medium heat. Add garlic,onions,ginger and tomatoes. Cook for 2-3 minutes, stirring occasionally. Add all the spices, chickpeas and cauliflower. Stir well to combine. Reduce heat to medium-low, cover with a vented lid and let simmer for 15-20 minutes. Garnish with coriander leaves
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28 April, 2008
CHICKEN FRY
CHICKEN FRY-by- Vidya
wash chicken n cut into medium pieces.to these pieces add red chillie pwdr+haldi+salt+pepper pwdr+garam masala pwdr(dhania+jeera+cloves+elaichi+khuskhus)+paste of(red chillies+fried onions+green chillies) mix them well nd marinate for half an hour.then heat oil in a pan add sliced onions+green chillies nd after sauting them to brown color add the marinated chicken to it nd fry it for few minutes.then add pudina pwdr nd chillie pwdr+salt if required.cook chicken without covering the lid till the chicken cooks well.
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wash chicken n cut into medium pieces.to these pieces add red chillie pwdr+haldi+salt+pepper pwdr+garam masala pwdr(dhania+jeera+cloves+elaichi+khuskhus)+paste of(red chillies+fried onions+green chillies) mix them well nd marinate for half an hour.then heat oil in a pan add sliced onions+green chillies nd after sauting them to brown color add the marinated chicken to it nd fry it for few minutes.then add pudina pwdr nd chillie pwdr+salt if required.cook chicken without covering the lid till the chicken cooks well.
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SPICY CHICKEN SOUP/MIXED SOUP
1. SPICY CHICKEN SOUP/MIXED SOUP RECIPE- Padmini
Ingredients:
To prepare stock:
8-11 cups of waterone
onion thickly sliced
bayleaves 2-3
wholepepper corns7
ginger 1"inch
gralic flakes 7-8
salt
ajinomotto 1tsp(optional)
chicken 750gms
note: if u like chicken skin u can add .this is optional. This gives a extra flavour to the dish.
Method:
Pressure cook all together upto 8 steams at medium flame/heat.Strain the stock keep aside.Heat the butter, fry ruf paste of garlic(1tsp) , now add 50gms of tomato paste(remove the skin and then make a paste of tomatoes).keep stir till the raw smell goes.Now add the chicken stock bring to boil.add salt to taste,garam masala 1/2tsp, red chilly sauce /green chilly sauce-1-2tsp.Stir it. In 1cup of hot water add 1tsp of cornflour and pinch of red color(optional) mix well without lumps.Now slowly add this to chicken stock and keep stirring for 2mins and off the flame.Finally add 3tsps of lime juice to the soup .How to server:Take a soup bowl , pour 3/4 soup to bowl add some cooked chicken pcs, chopped corriander , butter and crouton's. Serve hot.
servings : 4-5persons
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2. Contributor: Sravanthi Gutta
authentic ga ante idea ledu kani nanna chesevaru every other sunday..this is his recipe for chicken soup..generally chicken vandetappudu marinate chestham kada avi 3 or 4 pieces pakkana petti vaatitho soup chesevaru..first aa pieces ni fry chesevaru motham cook ayyevaruku just shallow fry...tarvatha water,pepper,salt,carrots,beans ,ulli kaadalu vesi boil chesevaru avi konchem boil avvagane chicken pieces ni shred chesi vesevaru..tarvatha corn flour ni water lo kalipi vesevaru to thicken the soup..konchem tomato sauce add chesevaru...appudappudu peas add chesevaru..we used to like it a lot..ippatiki ade naa fav soup
Ingredients:
To prepare stock:
8-11 cups of waterone
onion thickly sliced
bayleaves 2-3
wholepepper corns7
ginger 1"inch
gralic flakes 7-8
salt
ajinomotto 1tsp(optional)
chicken 750gms
note: if u like chicken skin u can add .this is optional. This gives a extra flavour to the dish.
Method:
Pressure cook all together upto 8 steams at medium flame/heat.Strain the stock keep aside.Heat the butter, fry ruf paste of garlic(1tsp) , now add 50gms of tomato paste(remove the skin and then make a paste of tomatoes).keep stir till the raw smell goes.Now add the chicken stock bring to boil.add salt to taste,garam masala 1/2tsp, red chilly sauce /green chilly sauce-1-2tsp.Stir it. In 1cup of hot water add 1tsp of cornflour and pinch of red color(optional) mix well without lumps.Now slowly add this to chicken stock and keep stirring for 2mins and off the flame.Finally add 3tsps of lime juice to the soup .How to server:Take a soup bowl , pour 3/4 soup to bowl add some cooked chicken pcs, chopped corriander , butter and crouton's. Serve hot.
servings : 4-5persons
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2. Contributor: Sravanthi Gutta
authentic ga ante idea ledu kani nanna chesevaru every other sunday..this is his recipe for chicken soup..generally chicken vandetappudu marinate chestham kada avi 3 or 4 pieces pakkana petti vaatitho soup chesevaru..first aa pieces ni fry chesevaru motham cook ayyevaruku just shallow fry...tarvatha water,pepper,salt,carrots,beans ,ulli kaadalu vesi boil chesevaru avi konchem boil avvagane chicken pieces ni shred chesi vesevaru..tarvatha corn flour ni water lo kalipi vesevaru to thicken the soup..konchem tomato sauce add chesevaru...appudappudu peas add chesevaru..we used to like it a lot..ippatiki ade naa fav soup
VEG - DUM BIRIYANI
VEG DUM BIRIYANI-by- Pushkala
Ingredients:
Cut potatoes
carrots
beans
any other veggies into very small pieces
add peas to them
cut onions into fine rings
Procedure:
Grind dalchini, elaichi, cloves, ginger, garlic with a pinch of turmeric powder and salt to a fine paste
.Now soak the above mixture,onions and the veggies in 2 tbsp of curd and lime juice for 20 mins.Boil rice in 1:1½ ratio of water and keep aside.Cook the marinated mixture in oil by adding green chillies till they r totally cooked.Now arrange a bowl for oven and pour some rice first as a layer,then the cooked mixture in next layer,saffron,yellow colour(optional),green chillies,coriander leaves and repeat the layers over the bowl one after the other(in the above order).coriander should be on top precisely.Heat the rice in oven at 250 C for 15 mins.Dum biryani is ready to eat......:)
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Ingredients:
Cut potatoes
carrots
beans
any other veggies into very small pieces
add peas to them
cut onions into fine rings
Procedure:
Grind dalchini, elaichi, cloves, ginger, garlic with a pinch of turmeric powder and salt to a fine paste
.Now soak the above mixture,onions and the veggies in 2 tbsp of curd and lime juice for 20 mins.Boil rice in 1:1½ ratio of water and keep aside.Cook the marinated mixture in oil by adding green chillies till they r totally cooked.Now arrange a bowl for oven and pour some rice first as a layer,then the cooked mixture in next layer,saffron,yellow colour(optional),green chillies,coriander leaves and repeat the layers over the bowl one after the other(in the above order).coriander should be on top precisely.Heat the rice in oven at 250 C for 15 mins.Dum biryani is ready to eat......:)
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ALLAM PACHADI
ALLAM PACHADI -by Sangeetha
Naa version chepputunna .Hope you like it
Ingredients:
Channa Dal - 1/2 cup
Red Chillies -10 or(according to ur taste )
Tamarid --like plums size loo ..soak cheyandi ...with little water
Jaggery -2 inch piece
Ginger - Almost 1/4 Cup o
il- 1 tsp Salt
Method :Oil loo fry Ginger ..raw smell poyevarakku Add channa Dal and Red cillies until they turn brownGrind the above mixture with jaggery. salt and tamarid juice
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Naa version chepputunna .Hope you like it
Ingredients:
Channa Dal - 1/2 cup
Red Chillies -10 or(according to ur taste )
Tamarid --like plums size loo ..soak cheyandi ...with little water
Jaggery -2 inch piece
Ginger - Almost 1/4 Cup o
il- 1 tsp Salt
Method :Oil loo fry Ginger ..raw smell poyevarakku Add channa Dal and Red cillies until they turn brownGrind the above mixture with jaggery. salt and tamarid juice
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KADHI
Contributor: swathi
Idi naa favourite dish...so want to share it with u all and its easy too.
Ingredients
3 cup Curd (Soar or Pullaga unte inka taste baauntadi)
3 Spoon Besan/gram flour
7-8 seeds of Fenugreek/Menthulu
1 Tej patta/Bay Leaf
1 Big Onion cut length wise
1 tsp Mustard Seeds
1 Tsp Jeera
2 Tsp of Red Chilli Powder or according to your taste
2 Tsp of Dhaniya Powder
2 tsp of Garam Masala
1/2 tsp of Haldi/Pasupu
Procedure:
First whip or mix curd and gramflour together and u can add water if curd is very thick. Take a pan, put 3 tsps of oil. Add Menthulu and Bay leaf first. When it starts spluttering, add mustards sees and Jeera. Fry for 1 min. Add cut onion and fry until it turns pink. Then add the above mixed curd and besan to the pan. You have to keep stirring it in short intervals cos it sticks to the bottom. Add pasupu, salt, red chilli powder, dhaniya powder and garam masala. Kadhii will start thickening, so u can add water in between to make it lighter. Cook for atleast 40 mims stirring in short intervals. Add Dhaniya leaves in the end for garnishing. Extra-------You can make small aloo/gobi bondas with besan and add to the Kadhi. Its yummmy with the rice!!!!!!! ************************************************
2. Contributor: Sushma Pinjala
Here is the link to the recipe
Idi naa favourite dish...so want to share it with u all and its easy too.
Ingredients
3 cup Curd (Soar or Pullaga unte inka taste baauntadi)
3 Spoon Besan/gram flour
7-8 seeds of Fenugreek/Menthulu
1 Tej patta/Bay Leaf
1 Big Onion cut length wise
1 tsp Mustard Seeds
1 Tsp Jeera
2 Tsp of Red Chilli Powder or according to your taste
2 Tsp of Dhaniya Powder
2 tsp of Garam Masala
1/2 tsp of Haldi/Pasupu
Procedure:
First whip or mix curd and gramflour together and u can add water if curd is very thick. Take a pan, put 3 tsps of oil. Add Menthulu and Bay leaf first. When it starts spluttering, add mustards sees and Jeera. Fry for 1 min. Add cut onion and fry until it turns pink. Then add the above mixed curd and besan to the pan. You have to keep stirring it in short intervals cos it sticks to the bottom. Add pasupu, salt, red chilli powder, dhaniya powder and garam masala. Kadhii will start thickening, so u can add water in between to make it lighter. Cook for atleast 40 mims stirring in short intervals. Add Dhaniya leaves in the end for garnishing. Extra-------You can make small aloo/gobi bondas with besan and add to the Kadhi. Its yummmy with the rice!!!!!!! ************************************************
2. Contributor: Sushma Pinjala
Here is the link to the recipe
BADAM MILK
BADAM MILK-by Priya
3 cups milk
2 tbsp.almonds, crushed (Badam)
2 tbsp.pistachios, crushed
1/2 tsp.cardamom powder
1/2 tsp.saffron strands
2 tbsp.hot milk
2-3 tbsp.sugar
Ice cubes
Method:
Soak the saffron strands in the 2 tbsp. of hot milk and keep aside.Place the milk, almonds, pistachios in a pan and bring to the boil.Add cardamom, saffron milk, sugar and mix well.Remove from the heat and leave to cool.Blend the milk with ice cubes until whipped and creamy.Serve cold.
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3 cups milk
2 tbsp.almonds, crushed (Badam)
2 tbsp.pistachios, crushed
1/2 tsp.cardamom powder
1/2 tsp.saffron strands
2 tbsp.hot milk
2-3 tbsp.sugar
Ice cubes
Method:
Soak the saffron strands in the 2 tbsp. of hot milk and keep aside.Place the milk, almonds, pistachios in a pan and bring to the boil.Add cardamom, saffron milk, sugar and mix well.Remove from the heat and leave to cool.Blend the milk with ice cubes until whipped and creamy.Serve cold.
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