Contributor: Nischala
mee babu lanti valla kosam idi...
1 small capsicum, half carrot, half onion, small tomato...1garlic pod ivi mixie lo grind cheyyi, put one tsp oil in pan and saute this paste, pachi vasana poyaka, add two glasses of water and 1 sp salt, boil ayyaka add pasta, cover and let it cook, cook ayyaka, oka cheese slice add chesi stir and simmer for three minutes and serve...
adi oka thick sauce lo pasta unnatu untundi... andulo inni veggies unnattu evaru kanukkoleru...
12 December, 2009
Cutlet
Contributor: sushma
cutlets ki u can take veggies like mutter(green peas),potato,beans,carrots.vitini boil cheyali..add salt,koncham garam masala,koncham green chillies..add chesi mash cheyyi..then cutlets shape lo cheyyi..then roll them in bread powder..ivi pan meeda shallow fry cheyyi..u can add chaat masala on top..idi naaku telisina recipe..lets c wht others say..
cutlets ki u can take veggies like mutter(green peas),potato,beans,carrots.vitini boil cheyali..add salt,koncham garam masala,koncham green chillies..add chesi mash cheyyi..then cutlets shape lo cheyyi..then roll them in bread powder..ivi pan meeda shallow fry cheyyi..u can add chaat masala on top..idi naaku telisina recipe..lets c wht others say..
Snacks Ideas for Kids Snack Box
Contributor: Soumya
Contributor: sushma
Contributor: Pallavi
I try these for my 3 yr old son saatvik..
Contributor: SANTHI
u can try some of these also.
Contributor: Nischala
almost andaru cover chesesaru
1. pasta tintada? mee babu..? pasta is very healthy and delicious snack.. Pasta for Veggie haters
2. palak or methi chapathi... chala bavuntundi... palak kani methi kani sannaga tarigi chapthi pindi lo vesi kalipeyyali, chapathi chestappudu thick ga kakunda palchaga chesi, medium fire lo kalchali, chala delicious ga untundi...
ive gurtu vachayi...inkemanna gurtu vaste rasta..
Contributor: Poornima
adding just few more....
1. semiya.... deeniloo mixed veggies vesi cheyyachhu...indian noodles laa untaayi
2. Sabudana (ssaggubiyyam / sago)...
3. Normal upma with mixed veggies...
4. Poha thoo chudwa cheyyachhu..... kids like it if it is a bit sweet as well as spicy...
5. Mysore bajji..... with butter milk and all purpose flour.....
gurthosthee inkaa post chesthaanu ramya...... andharu bhalee options isthunaaru kadhaaa........
Contributor: Smitha
meeru lime pulihore. jeera rice, tomato rice, kichdiwith moongdalchala healthy , fried rice with carrot and aloo ma papa ki eve pedth alunch box lo thanu curries thinadhu anduke .meeru evi try cheyandi ric elo varieties.
- carrots, dates
- noodles with sauce
- idly or dosa with chutney
- boiled egg
- banana
Contributor: sushma
- parathas wid diff stuffings..like paneer,potato,minced chicken
- sweetcorn..koncham butter vesi u can saute them add spices as per ur wish.
sprouts.. - ravaidlis..inka mini idlis kooda..
- veg/egg frankies..maida or atta tho roti chesi u can roll it wid different veggies,scrambled eggs,minced chicken ,paneer etc..add some tomato sauce n onions..
- bread upma..donno the recipe..
- poha upma--recipe thrd lo first lo undi chodu
- sandwiches.
- pasta.
- fruits.
- cutlets
- inko snack:bread bonda..ante aalo(boiled n mashed),onions, green chilli filling in the bread..bread ni koncham water lo tadipi water teesisi andulo ee filling petti round ga cheyyali..n deep fry them in oil..
Contributor: Pallavi
I try these for my 3 yr old son saatvik..
- Chapatti try cheyyandi..Jam kaani grated cheese kaani vesi rolls laa chesi pettandi..
- Boiled veggies..like carrots, corn, green peas sauteed in butter.add lil salt and sugar..
- Potato, carrots, beans, boil chesi add masala and make cutlets...shallow fry..
- Potato french fries, wedges type lo home made..
- Bread with flavored cheese/jam, butter, sandwiches..cut them into round circles..and make smiliey faces, cartoon faces with jam squeezee..or Ketchup..
- Button idlys, batter lo koncham grated carrots, kothmir, vesi small button idlies veyyandi..vaalaki single bite..finger foods laa vuntundi..healthy..
- Boiled and sauted chick peas..groundnuts..(soak and let them sprout to make them more nutricious).add lil salt..lemon..etc to make iit exciting..idi kooda finger foods laa vuntundi
- Fruits..all..or what ever u kid eats..try and scoop the fruit out with a Ice cream scoop to make it llil interesting..various colors lo..round balls laa interesting gaa vuntundi vaalaki..
Contributor: SANTHI
u can try some of these also.
- bread omlet: bread baga roast chesi appudu omlet veste challaga ayina kuda baguntadi pillalki tinataniki baguntadi.
- boiled chana koncham talimpu veste baguntadi
- punugulu made with dosa batter mixed with onions mirchi kotimeer. dosa batter lo water kalapakunda onions mirchi and kotimeer and karvepaku vesi punugulu kuda chala baguntayi .
- ragi dosa
Contributor: Nischala
almost andaru cover chesesaru
1. pasta tintada? mee babu..? pasta is very healthy and delicious snack.. Pasta for Veggie haters
2. palak or methi chapathi... chala bavuntundi... palak kani methi kani sannaga tarigi chapthi pindi lo vesi kalipeyyali, chapathi chestappudu thick ga kakunda palchaga chesi, medium fire lo kalchali, chala delicious ga untundi...
ive gurtu vachayi...inkemanna gurtu vaste rasta..
Contributor: Poornima
adding just few more....
1. semiya.... deeniloo mixed veggies vesi cheyyachhu...indian noodles laa untaayi
2. Sabudana (ssaggubiyyam / sago)...
3. Normal upma with mixed veggies...
4. Poha thoo chudwa cheyyachhu..... kids like it if it is a bit sweet as well as spicy...
5. Mysore bajji..... with butter milk and all purpose flour.....
gurthosthee inkaa post chesthaanu ramya...... andharu bhalee options isthunaaru kadhaaa........
Contributor: Smitha
meeru lime pulihore. jeera rice, tomato rice, kichdiwith moongdalchala healthy , fried rice with carrot and aloo ma papa ki eve pedth alunch box lo thanu curries thinadhu anduke .meeru evi try cheyandi ric elo varieties.
Chintapandu Pachadi
Contributor: Harini
chinthapandu pachhadi ela cheyalo adigaru..so here goes..
asit is chinthapandu pachhadi kaadhu idhi...chinthapandu+ minapappu kalipi chestharu...
1.minapappu(oka 6-7 tbspns) koncham oil lo veyinchukuni pacanna pettukondi(baga erra ga veyinchali).
2.normal pachhadi ki kavalsina danikanna koncham ekkuva chinthapandu nanapettandi.(oka half an hour mundhe) and unna peechulu etc lu theseyali)..
3.then koncham oil lo aavalu/red chillies/dhaniyalu/menthulu/inguva kalipi veyinchi grind cheyali(normal pachadi ki kavalsinantha)
4.indulo nanapettina chinthapandu and minapappu kuda vesi grind cheyali..ofcourse with salt taginantha..
note : indulo oil koncham ekkuva paduthundhi..oil ekkuva vesthene bavuntundhi..veedi veedi annam lo kalipukuni tintey......
nakaithe pichhi ishtam ee pachadi.
chinthapandu pachhadi ela cheyalo adigaru..so here goes..
asit is chinthapandu pachhadi kaadhu idhi...chinthapandu+ minapappu kalipi chestharu...
1.minapappu(oka 6-7 tbspns) koncham oil lo veyinchukuni pacanna pettukondi(baga erra ga veyinchali).
2.normal pachhadi ki kavalsina danikanna koncham ekkuva chinthapandu nanapettandi.(oka half an hour mundhe) and unna peechulu etc lu theseyali)..
3.then koncham oil lo aavalu/red chillies/dhaniyalu/menthulu/inguva kalipi veyinchi grind cheyali(normal pachadi ki kavalsinantha)
4.indulo nanapettina chinthapandu and minapappu kuda vesi grind cheyali..ofcourse with salt taginantha..
note : indulo oil koncham ekkuva paduthundhi..oil ekkuva vesthene bavuntundhi..veedi veedi annam lo kalipukuni tintey......
nakaithe pichhi ishtam ee pachadi.
Mango Pie
Contributor: Visalakshee
Mango pie recipe plzzzzz
Gals..
Naa degara oka mango pie recipe vundhi..No bake vi..I want to know if itz what u guys too follow else inka evaina vunda ani..Idhey first time trying so andhukey adugutuna..
INGRIDIENTS:
3 Readymade graham cracker pie crest
8oz (227g) Philadelphia cream cheese(Original or 1/3rd less fat)
16oz (454g/1LB) sour cream (I used friendship brand sour cream)
3 envelopes knox unflavored gelatin (knox original Gelatin
Unflavored 4)
2 cups water
1 can mango pulp
1 1/2 cups sugar
Method (For 3 crusts):- mix 3 envelopes of gelatin in 2 cups of water & boil it for few minutes. Keep aside until it becomes cool. Then add cream cheese, sugar, and sour cream. Blend or mix well without any lumps. Then add mango pulp mix
and pour it into the pie crusts and put it in the refrigerator for 3 to 4hrs and serve cold when it has set. You can divide one crust in to 8 pieces.
Mango pie recipe plzzzzz
Gals..
Naa degara oka mango pie recipe vundhi..No bake vi..I want to know if itz what u guys too follow else inka evaina vunda ani..Idhey first time trying so andhukey adugutuna..
INGRIDIENTS:
3 Readymade graham cracker pie crest
8oz (227g) Philadelphia cream cheese(Original or 1/3rd less fat)
16oz (454g/1LB) sour cream (I used friendship brand sour cream)
3 envelopes knox unflavored gelatin (knox original Gelatin
Unflavored 4)
2 cups water
1 can mango pulp
1 1/2 cups sugar
Method (For 3 crusts):- mix 3 envelopes of gelatin in 2 cups of water & boil it for few minutes. Keep aside until it becomes cool. Then add cream cheese, sugar, and sour cream. Blend or mix well without any lumps. Then add mango pulp mix
and pour it into the pie crusts and put it in the refrigerator for 3 to 4hrs and serve cold when it has set. You can divide one crust in to 8 pieces.
Aratipuvvu kura
Contributor: Rama Ramesh
nenu chesenu 2-3 times aratipuvvu aava petti kura :)
first chetiki nuvvulu oil raasukovaali
Aratipuvvu ni cleaning pedda process antey oka layer lo unna buds anni theesukuntu daanilo oka chinna pulla laaga untundi adi peekesthu ee buds pakkana pettukovaalieach bud lo untaayi :)
aa buds oka 10 allaga avuthu untey cut chesukovaali chesi water with pasupu or konchemu majjigalo vesukovaali ( just like doota )
ee cut chesukunna arati puvvu ni udakapettukovaali salt turmeric vesi ( cooker lo ayina pettacchu )
inka inkoka pakka na oka 20-3 sppons aavalu soak chesukuni oka 15- 20 mins ayyaka red chilly ( 1-2 ) depending on taste vesukuni mixie vesukuni ava paste ready chesukovaali ee paste lo ney tamarind aste konchemu kalupukovaali
inka pan theesukuni oil vesi first Senagapappu,5-6 greenchillies slit as whole ,
& pottu minap pappu vesukuni splatter ayyaka aa boil chesina kura veyyali( water drain cheyyagaligithye better ) also ippudu aavalu paste with tamarind salt for adjustment veseyyali :D 10 mins undi poyyi off cheseyadamey :D
Mee Aratipuvvu koora ready :D
daani meeda ney
nenu chesenu 2-3 times aratipuvvu aava petti kura :)
first chetiki nuvvulu oil raasukovaali
Aratipuvvu ni cleaning pedda process antey oka layer lo unna buds anni theesukuntu daanilo oka chinna pulla laaga untundi adi peekesthu ee buds pakkana pettukovaalieach bud lo untaayi :)
aa buds oka 10 allaga avuthu untey cut chesukovaali chesi water with pasupu or konchemu majjigalo vesukovaali ( just like doota )
ee cut chesukunna arati puvvu ni udakapettukovaali salt turmeric vesi ( cooker lo ayina pettacchu )
inka inkoka pakka na oka 20-3 sppons aavalu soak chesukuni oka 15- 20 mins ayyaka red chilly ( 1-2 ) depending on taste vesukuni mixie vesukuni ava paste ready chesukovaali ee paste lo ney tamarind aste konchemu kalupukovaali
inka pan theesukuni oil vesi first Senagapappu,5-6 greenchillies slit as whole ,
& pottu minap pappu vesukuni splatter ayyaka aa boil chesina kura veyyali( water drain cheyyagaligithye better ) also ippudu aavalu paste with tamarind salt for adjustment veseyyali :D 10 mins undi poyyi off cheseyadamey :D
Mee Aratipuvvu koora ready :D
daani meeda ney
Pineapple Upside Down Cake
1. Contributor: Visalakshee
Pineapple Upside down cake recipe...
Gals..
Idigo recipe for Pineapple Upside down cake....
Butter - 1 stick/ 1/2 cup
Brown Sugar - 1 cup firmly packed
Pineapple slices - 1 20 oz tin
Cherries
Pineapple cake mix - Duncan hines carrys them
Heat oven to 350 degrees. Melt butter in a 9*13 dish. Sprinkle brown sugar evenly over th ebutter. Arrange pineapple slices and cherries. Pour over the cake batter ( prepared a sper instructions in the packet). Bake for 43 to 48 mins...or until toothpick comes clean. Let it sit for 5 to 10 mins and invert the cake onto a cooling rack...
EE recipe nenu duncan hines dabba venaka choosi chesa Taste mataku chaala yummy ga vachindhi
2. Contributor: Radha
Inspired by Visa's recipe and fallowed these steps..
Pine Apple upside down cake
INGREDIENTS
1/2 cup firmly packed brown sugar
1/4 cup melted butter
1 canned pineapple slices,
maraschino cherries 10
eggs -3
1 pkt Cake mix
1/4 cup pineapple juice
DIRECTIONS
* 1Heat oven to 350°F. In small bowl, combine brown sugar melted butter; blend well. Spread in bottom of ungreased 9-inch round cake pan. Arrange pineapple slices and maraschino cherries over brown sugar mixture. Set aside.
* 2In small bowl, beat egg yolks until thick and lemon colored. Gradually add cake mix; beat welladd pineapple juice; mix well.
* 3Bake at 350°F. for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 2 minutes. Invert cake onto serving plate. Serve warm with whipped cream.
Pineapple Upside down cake recipe...
Gals..
Idigo recipe for Pineapple Upside down cake....
Butter - 1 stick/ 1/2 cup
Brown Sugar - 1 cup firmly packed
Pineapple slices - 1 20 oz tin
Cherries
Pineapple cake mix - Duncan hines carrys them
Heat oven to 350 degrees. Melt butter in a 9*13 dish. Sprinkle brown sugar evenly over th ebutter. Arrange pineapple slices and cherries. Pour over the cake batter ( prepared a sper instructions in the packet). Bake for 43 to 48 mins...or until toothpick comes clean. Let it sit for 5 to 10 mins and invert the cake onto a cooling rack...
EE recipe nenu duncan hines dabba venaka choosi chesa Taste mataku chaala yummy ga vachindhi
2. Contributor: Radha
Inspired by Visa's recipe and fallowed these steps..
Pine Apple upside down cake
INGREDIENTS
1/2 cup firmly packed brown sugar
1/4 cup melted butter
1 canned pineapple slices,
maraschino cherries 10
eggs -3
1 pkt Cake mix
1/4 cup pineapple juice
DIRECTIONS
* 1Heat oven to 350°F. In small bowl, combine brown sugar melted butter; blend well. Spread in bottom of ungreased 9-inch round cake pan. Arrange pineapple slices and maraschino cherries over brown sugar mixture. Set aside.
* 2In small bowl, beat egg yolks until thick and lemon colored. Gradually add cake mix; beat welladd pineapple juice; mix well.
* 3Bake at 350°F. for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool upright in pan 2 minutes. Invert cake onto serving plate. Serve warm with whipped cream.
Kobbari Karam
Contributor: Sushma
1 or 2 cloves garlic
1 or 2 tsp jeera
salt
1 cup dry shredded coconut
red chillies 4
anni kalipi grind cheyyadame
idi maa MIL recipe. hope its the same one you are asking.
1 or 2 cloves garlic
1 or 2 tsp jeera
salt
1 cup dry shredded coconut
red chillies 4
anni kalipi grind cheyyadame
idi maa MIL recipe. hope its the same one you are asking.
30 November, 2009
Semiya Pulihora
Contributor: Santhi
semiya pulihora ayite nenu chese procedure cheptanu just try and see.
water boil chesukoni dantlo koncham semiyani roast chesi koncham boil ayi soft ayyaka water anta tisesi pakkana pettukovali ( boil ayyeppudu koncham oil veste stick avvakunda untayi).
onions sannaga cut chesi pettukovali
green chillies - 3 or 4 sannaga cut chesukovali (long)
karvepaku
avalu
jilakara
minappappu
pachi sanagapappu( koncham ekkkuva vesukunte taste baguntadi)
turmeric powder koncham
salt
lime 2 but (miru pulupu enta tinagaltaro anta use chesukovachu)
kadai lo oil vesi talimpu ginjalu anni vesukoni two red chillies kuda vesi koncham brown ayyedaka venchukovali and green chillies kuda vesukoni anni baga fry chesukovali.
boil ayina semiya lo lime and salt anta kalupukoni unchukovali munde, and then put this lime mixed boiled semiya and mix well. koncham semiyani podiga udikinchukunte pulihora podi podi ga vastadi.
nenu ayite ela chestanu if any other variety i will also try, let me know
semiya pulihora ayite nenu chese procedure cheptanu just try and see.
water boil chesukoni dantlo koncham semiyani roast chesi koncham boil ayi soft ayyaka water anta tisesi pakkana pettukovali ( boil ayyeppudu koncham oil veste stick avvakunda untayi).
onions sannaga cut chesi pettukovali
green chillies - 3 or 4 sannaga cut chesukovali (long)
karvepaku
avalu
jilakara
minappappu
pachi sanagapappu( koncham ekkkuva vesukunte taste baguntadi)
turmeric powder koncham
salt
lime 2 but (miru pulupu enta tinagaltaro anta use chesukovachu)
kadai lo oil vesi talimpu ginjalu anni vesukoni two red chillies kuda vesi koncham brown ayyedaka venchukovali and green chillies kuda vesukoni anni baga fry chesukovali.
boil ayina semiya lo lime and salt anta kalupukoni unchukovali munde, and then put this lime mixed boiled semiya and mix well. koncham semiyani podiga udikinchukunte pulihora podi podi ga vastadi.
nenu ayite ela chestanu if any other variety i will also try, let me know
Bok Choy Tomato Dhal
Contributor: Bhargavi
Ingredients:
1 cup toor dal (washed)
1&1/2 cups bok choy(chopped)
1 small onion (chopped)
2-3 green chillies(slit length wise)
1 medium tomato (chopped)
1tsp sliced ginger(optional)
1&1/2 tsp sambar pwd
A small marble sized tamarind
A pinch of turmeric
Salt to taste
Tadka/Talimpu
1 tsp aavalu/mustard seeds
1 tsp jeera/cumin seeds
3-4 dried red chillies(torn )
5-6 curry leaves
2 pods of garlic or a pinch of hing
Method:
Heat 1 tsp oil and saute the onions, green chillies, ginger for a minute.Add the washed and chopped bok choy and saute for 2-3 mins and add tomato, toor dal, tamarind, turmeric and sambar pwd along with water and pressure cook till done.Add salt and mix well.
Heat an other pan add oil/ghee and add the mustard seeds and cumin seeds.When they splutter, add the dried red chillies, garlic or hing, curry leaves and saute for another 2 mins.Switch off and add to the cooked dal and mix well.Serve with rice or phulkas.Enjoy!!!
hope u like it....
Ingredients:
1 cup toor dal (washed)
1&1/2 cups bok choy(chopped)
1 small onion (chopped)
2-3 green chillies(slit length wise)
1 medium tomato (chopped)
1tsp sliced ginger(optional)
1&1/2 tsp sambar pwd
A small marble sized tamarind
A pinch of turmeric
Salt to taste
Tadka/Talimpu
1 tsp aavalu/mustard seeds
1 tsp jeera/cumin seeds
3-4 dried red chillies(torn )
5-6 curry leaves
2 pods of garlic or a pinch of hing
Method:
Heat 1 tsp oil and saute the onions, green chillies, ginger for a minute.Add the washed and chopped bok choy and saute for 2-3 mins and add tomato, toor dal, tamarind, turmeric and sambar pwd along with water and pressure cook till done.Add salt and mix well.
Heat an other pan add oil/ghee and add the mustard seeds and cumin seeds.When they splutter, add the dried red chillies, garlic or hing, curry leaves and saute for another 2 mins.Switch off and add to the cooked dal and mix well.Serve with rice or phulkas.Enjoy!!!
hope u like it....
Garlic Bread in Microwave
Contributor: Sushma
Its very simple.
take any bread and spread little butter on bread slice.
Sprinkle garlic powder or rub fresh garlic on bread and microwave for 1 mit on each side.
Tastes yummy.
Its very simple.
take any bread and spread little butter on bread slice.
Sprinkle garlic powder or rub fresh garlic on bread and microwave for 1 mit on each side.
Tastes yummy.
Tomato Sambar
Contributor: Sravanthi
nenu idly ki tomato sambar chestha... amma cheppindhi recipe too good vundhi... naaku nachindhi... kakapothey tamarind regular ga vadinantha kakunda two or three flakes veyyali jus for some taste... in this sambar i only add beans and carrot
Dal (pappu) tho patu tomato and tamarind flakes boil cheyali... pappu and tomato separate ga... nenu cooker lo kindha ginnelo pappu dhani payina ginnelo tomato and tamarind pedtha... boil ayyakka tomato and tamarind ni kalipi mixie lo veyali till it forms smooth paste...
oka pan lo oil vesi, onion, beans and carrot veyali... GG paste kuda veyali. Then add tomato tamarind paste, add some water... idhi proper ga boil ayyeppudu add boiled pappu.... beans and carrot ki taste vacheydhaka boil cheyali... last lo add seasoning to it baguntundhi....
nuvvu ela try chesavo idea ledhu andukey recipe motham elago ala rasesa.... ardham kakapothey adugu cheptha
nenu idly ki tomato sambar chestha... amma cheppindhi recipe too good vundhi... naaku nachindhi... kakapothey tamarind regular ga vadinantha kakunda two or three flakes veyyali jus for some taste... in this sambar i only add beans and carrot
Dal (pappu) tho patu tomato and tamarind flakes boil cheyali... pappu and tomato separate ga... nenu cooker lo kindha ginnelo pappu dhani payina ginnelo tomato and tamarind pedtha... boil ayyakka tomato and tamarind ni kalipi mixie lo veyali till it forms smooth paste...
oka pan lo oil vesi, onion, beans and carrot veyali... GG paste kuda veyali. Then add tomato tamarind paste, add some water... idhi proper ga boil ayyeppudu add boiled pappu.... beans and carrot ki taste vacheydhaka boil cheyali... last lo add seasoning to it baguntundhi....
nuvvu ela try chesavo idea ledhu andukey recipe motham elago ala rasesa.... ardham kakapothey adugu cheptha
Mamidikaya Pacchadi
Contributor: Sri Vidya
Mamidikaya mukkalu - 1 cup diced.
salt, turmeric powder - as required.
tamarind - small lemon sized.
For frying:
Two spoons of oil lo fry chana dal, urad dal, jeera, mustard seeds, tamarind, red chillies - ivi oka 12 daaka padthayi, curry leaves and hing till golden brown color.
cool it down and and grind it to a coarse powder. Now add mango pieces, salt, turmeric powder and coarsely grind. Motham paste avakudadu just coarse ga crunchy ga undali. adjust the salt. ishtam unte (pulupu thakkuva aithe) konchem lemon squeeze cheyyandi. kaavalante paina malli jeera and mustard seeds thoti popu pettukovacchu naaku time thakkuva so nenu malli paina nunchi popu veyyanu, kaani vesthe tasty ga untundi. idi nenu ee roju chesina recipe. inkaa chaalaa types unnayi. kaavalante chepthanu enjoyyyy
2. Contributor: COOOOOOOOOOL....
I saw a baby mango pickle in my fellow blogger's blog...c if u like dis.. Here is the link
Mamidikaya mukkalu - 1 cup diced.
salt, turmeric powder - as required.
tamarind - small lemon sized.
For frying:
Two spoons of oil lo fry chana dal, urad dal, jeera, mustard seeds, tamarind, red chillies - ivi oka 12 daaka padthayi, curry leaves and hing till golden brown color.
cool it down and and grind it to a coarse powder. Now add mango pieces, salt, turmeric powder and coarsely grind. Motham paste avakudadu just coarse ga crunchy ga undali. adjust the salt. ishtam unte (pulupu thakkuva aithe) konchem lemon squeeze cheyyandi. kaavalante paina malli jeera and mustard seeds thoti popu pettukovacchu naaku time thakkuva so nenu malli paina nunchi popu veyyanu, kaani vesthe tasty ga untundi. idi nenu ee roju chesina recipe. inkaa chaalaa types unnayi. kaavalante chepthanu enjoyyyy
2. Contributor: COOOOOOOOOOL....
I saw a baby mango pickle in my fellow blogger's blog...c if u like dis.. Here is the link
Tomato Cashew Gravy
Contributor: YRK
Onion - 1 Big
Tomato - 1 Big
Ginger/Garlic paste - Qtr spoon
cashew - 5
grated coconut - 2 spoons (optionl)
Coconut milk - 1/2 cup
yogurt - 4 spoons
cloves-2
cardamon -2
cinamon - 1 inch piece
Sajeera - 1/2 spoon
Bayleaf - 4-5
dhaniya powder 1 spoon
maze powder - qtr spoon
chillipower - 2 spoons
chicken curry masala - 1 spoon ( i use MDH Brand which you get in indian store)
First , put 2 spoons of oil and then fry onions, ginger garlic paste . add tomoto pieces and fry them until tomato becomes soft. add cashew and grated coconut(optional) .Grind this and keep it a side.
Then take a bowl . add yogurt , salt, 1/2 spoon chilli powder,1/2 spoon dhaniya powder,1/2 cup coconut milk. mix all these ingredients by adding 11/2 cup of water .
Add 2 spoons of oil in the pan and then add cloves, cinamon, cardamon, sajeera and bay leaves . once its fried add the tomato , onion paste and fry it for 5 mins . now add yogurt/coconut milk mixure to it. you can keep adding the water depending on the consistency you need . Boil it for another 15 mins . now add chicken curry masala ,maze powder, dhaniya powder and chillipowder. salt if required.
garnish it with coriander.
Onion - 1 Big
Tomato - 1 Big
Ginger/Garlic paste - Qtr spoon
cashew - 5
grated coconut - 2 spoons (optionl)
Coconut milk - 1/2 cup
yogurt - 4 spoons
cloves-2
cardamon -2
cinamon - 1 inch piece
Sajeera - 1/2 spoon
Bayleaf - 4-5
dhaniya powder 1 spoon
maze powder - qtr spoon
chillipower - 2 spoons
chicken curry masala - 1 spoon ( i use MDH Brand which you get in indian store)
First , put 2 spoons of oil and then fry onions, ginger garlic paste . add tomoto pieces and fry them until tomato becomes soft. add cashew and grated coconut(optional) .Grind this and keep it a side.
Then take a bowl . add yogurt , salt, 1/2 spoon chilli powder,1/2 spoon dhaniya powder,1/2 cup coconut milk. mix all these ingredients by adding 11/2 cup of water .
Add 2 spoons of oil in the pan and then add cloves, cinamon, cardamon, sajeera and bay leaves . once its fried add the tomato , onion paste and fry it for 5 mins . now add yogurt/coconut milk mixure to it. you can keep adding the water depending on the consistency you need . Boil it for another 15 mins . now add chicken curry masala ,maze powder, dhaniya powder and chillipowder. salt if required.
garnish it with coriander.
Cranberries Pappu
Contributor: Bhargavi
1 cup toor dal
20 cranberries
1/2 oniom sliced
5-6 green chillies
A pinch of tumeric
Anni kalipi pressure cook till done.Add salt and check for seasoning.Popu vesuko vali......
also if u like add 1/2 tbsp sambar pwd before pressure cooking the dal....serve with rice...Enjoy!!!!!
Fresh cranberries use cheyyochhu... never made it with frozen.....
1 cup toor dal
20 cranberries
1/2 oniom sliced
5-6 green chillies
A pinch of tumeric
Anni kalipi pressure cook till done.Add salt and check for seasoning.Popu vesuko vali......
also if u like add 1/2 tbsp sambar pwd before pressure cooking the dal....serve with rice...Enjoy!!!!!
Fresh cranberries use cheyyochhu... never made it with frozen.....
Pesarlu Curry
Contributor: Nischala
two cups, Pesalu- whole green gram 12 hrs nanapettali... ant atime lekapote vedi neelu posi nanapedite, 7 or 8 hrs lo nanipotayi... then pressure cook the pesalu...
1 onion, 1 tomato, 3 tablespoons dhaniyalu, 6 endu mirchi, 1 pst jeera ivi one or two tsp oil lo fry cheyali... then make this into a paste...
then take one tsp oil in a thick bottomed pan and put ginger garlic paste or ginger garlic cut into pieces... then put the prepared paste, saute for one min and then add pesalu and add salt, chilli powder, to taste and 1tsp garam masala if needed if u like it spicy..otherwise no need
simmer on low heat for 10 mins... and serve...
tastes excellent and a rich source of fibre and protein...
two cups, Pesalu- whole green gram 12 hrs nanapettali... ant atime lekapote vedi neelu posi nanapedite, 7 or 8 hrs lo nanipotayi... then pressure cook the pesalu...
1 onion, 1 tomato, 3 tablespoons dhaniyalu, 6 endu mirchi, 1 pst jeera ivi one or two tsp oil lo fry cheyali... then make this into a paste...
then take one tsp oil in a thick bottomed pan and put ginger garlic paste or ginger garlic cut into pieces... then put the prepared paste, saute for one min and then add pesalu and add salt, chilli powder, to taste and 1tsp garam masala if needed if u like it spicy..otherwise no need
simmer on low heat for 10 mins... and serve...
tastes excellent and a rich source of fibre and protein...
Goduma Rava Halwa
Contributor: Bhargavi
Nenu ila chesthanu
1 cup wheat ravva
3 and half to 4 cups water
Sugar3/4 cup(add more if u want)
Ghee
1 tsp cardamom pwd
1/2 tsp rose water
raisins and cashews
Heat ghee in a pan, add the rawa and fry on medium flame till lightly roasted
Once ravva is roasted to golden brown, slowing add water (boiling), reduce the flame to low and keep stirring to make sure that there are no lumps. Cover and cook on medium-low flame till rawa is cooked thoroughly. Add sugar and cardamom powder.Turn off the stove once the desired thickness is reached. Stir in fried raisins, cashews and rose water.mix.Serve warm ....
Nenu ila chesthanu
1 cup wheat ravva
3 and half to 4 cups water
Sugar3/4 cup(add more if u want)
Ghee
1 tsp cardamom pwd
1/2 tsp rose water
raisins and cashews
Heat ghee in a pan, add the rawa and fry on medium flame till lightly roasted
Once ravva is roasted to golden brown, slowing add water (boiling), reduce the flame to low and keep stirring to make sure that there are no lumps. Cover and cook on medium-low flame till rawa is cooked thoroughly. Add sugar and cardamom powder.Turn off the stove once the desired thickness is reached. Stir in fried raisins, cashews and rose water.mix.Serve warm ....
Cabbage Pachadi
Contributor: Kavya
nenu Cabbage Pacchadi ila chesthanu:
Pan lo koncham oil vesi vedi ayyaka andulo koncham jeera veyali adi fry ayyaka andulo chopped cabbage vesi lite ga smooth ayyaka andulo redchillies/green chillies to ur taste add chesi fry cheyali...fry ayyaka remove 4m flame n let it cool...grinde chese mundu koncham tamrind(water lo soak cheyandi),salt vesi grind chesi talimpu pettukondi...
ide kaadhu ey veggie tho chutney anna chaala varaku ide process....
nenu taste kosam koncham garlic vesanu...
Pan lo koncham oil vesi vedi ayyaka andulo koncham jeera veyali adi fry ayyaka andulo chopped cabbage vesi lite ga smooth ayyaka andulo redchillies/green chillies to ur taste add chesi fry cheyali...fry ayyaka remove 4m flame n let it cool...grinde chese mundu koncham tamrind(water lo soak cheyandi),salt vesi grind chesi talimpu pettukondi...
ide kaadhu ey veggie tho chutney anna chaala varaku ide process....
nenu taste kosam koncham garlic vesanu...
Mixed Vegetable Pickle
Contributor: Srividya
adi ela chestharoo teleedu kaani adi punjabi style. usually indian stores lo dorukuthundi adi
maa punjabi fren oka sari cheppindi.
anni veggies pedda size mukkaluga cut chesi wash chesi thudichi pettali. daantlo salt, turmeric and mustard powder vesi, mustard oil vesi 4 days vadileyyali, mustard oil mathrame veyyali ani cheppindi. aa tharavatha salt adjust cheyyatame ani cheppindi. nenu aithe epudu cheyyaledu naaku antha kante info ledu. nenu appatlo anukunna konchem methi powder kuda vesthe taste inkaa baguntundemo ani!!!!
adi ela chestharoo teleedu kaani adi punjabi style. usually indian stores lo dorukuthundi adi
maa punjabi fren oka sari cheppindi.
anni veggies pedda size mukkaluga cut chesi wash chesi thudichi pettali. daantlo salt, turmeric and mustard powder vesi, mustard oil vesi 4 days vadileyyali, mustard oil mathrame veyyali ani cheppindi. aa tharavatha salt adjust cheyyatame ani cheppindi. nenu aithe epudu cheyyaledu naaku antha kante info ledu. nenu appatlo anukunna konchem methi powder kuda vesthe taste inkaa baguntundemo ani!!!!
11 November, 2009
Ragi Sangati
Contributor: Radha
nenu presure cooker lo ila chesthanu..
add 1cup of rice ki 4 cups of water.add salt mee taste ki thaggattu.then stove on chesi 3 wistle vacchaka off cheseyandi..
Then cooker cool ayyaka oka 6 spoons of ragi pindi add chesi stove sim lo pettandi.
ala 10 min stir chesthe saripothundhi.soo vedi vedi ragi sangati ready.meeku kavalante sangati muddha laga kuda chesukovacchu ledha ala ayena direct ga plate garitatho pettukovacchu..
serve with chicken curry..
I tried soooo many times..nenu regular ga weekly thrice untundhi na lunch lo ragi sangati...
nenu presure cooker lo ila chesthanu..
add 1cup of rice ki 4 cups of water.add salt mee taste ki thaggattu.then stove on chesi 3 wistle vacchaka off cheseyandi..
Then cooker cool ayyaka oka 6 spoons of ragi pindi add chesi stove sim lo pettandi.
ala 10 min stir chesthe saripothundhi.soo vedi vedi ragi sangati ready.meeku kavalante sangati muddha laga kuda chesukovacchu ledha ala ayena direct ga plate garitatho pettukovacchu..
serve with chicken curry..
I tried soooo many times..nenu regular ga weekly thrice untundhi na lunch lo ragi sangati...
Nuvvulu kura
Contributor: รฬค╬ђเ
1) Grind 1 cup nuvvulu, 1/2cup onion, 4 green chillis, 1tsp cumin seeds, 4 garlic pods
make it into a coarse.
2) take a wok add oil, and fry curry leaves, garlic pods, red chillis, black gram dal.Then add nuvvulu paste. Cover with lid and cook till done.
3)Now add salt, turmeric powder.
Anthe simple recipe...kani naku teliyadu meeru epudo tinna nuvvulu koora la vuntundo ledo...
1) Grind 1 cup nuvvulu, 1/2cup onion, 4 green chillis, 1tsp cumin seeds, 4 garlic pods
make it into a coarse.
2) take a wok add oil, and fry curry leaves, garlic pods, red chillis, black gram dal.Then add nuvvulu paste. Cover with lid and cook till done.
3)Now add salt, turmeric powder.
Anthe simple recipe...kani naku teliyadu meeru epudo tinna nuvvulu koora la vuntundo ledo...
Palak Dosa
Contributor: Kavya
Palak ni wash chesi boil chesi cool ayyaka andulo taste ki tagga salt n koncham cumin seeds vesi smooth paste la blend cheyali...taruvatha dosa vesi dhani meedha ee palak paste ni spread chesi normal dosa laga kaluchovadame....
If u like u can add lil ginger when u blend palak....
ee dosa medha koncham grated panner vesthe ade palak paneer dosa....
Palak ni wash chesi boil chesi cool ayyaka andulo taste ki tagga salt n koncham cumin seeds vesi smooth paste la blend cheyali...taruvatha dosa vesi dhani meedha ee palak paste ni spread chesi normal dosa laga kaluchovadame....
If u like u can add lil ginger when u blend palak....
ee dosa medha koncham grated panner vesthe ade palak paneer dosa....
09 November, 2009
Kakarakaya -Senagapindi fry
Contributor: Rama Ramesh
i dunno weather it is healthy but very tasty
chinna kakarakaya ayithey kaya padanga 4 gathlu pettukovaali or else cylinders laaga cut chesukuni pettukovachu ee mukkala loki stuffing senagapindi (besan ) with ajwain
( vamu )pinch of hing & salt & chilly powder oka one teaspoon oil paste chesukuni stuffing chesukuni ...... ekkuva oil lo fry chesukovaali pyina kaavaalantey malli koddiga salt challukovacchu mukkalaki pattadaaniki after frying :D
i dunno weather it is healthy but very tasty
chinna kakarakaya ayithey kaya padanga 4 gathlu pettukovaali or else cylinders laaga cut chesukuni pettukovachu ee mukkala loki stuffing senagapindi (besan ) with ajwain
( vamu )pinch of hing & salt & chilly powder oka one teaspoon oil paste chesukuni stuffing chesukuni ...... ekkuva oil lo fry chesukovaali pyina kaavaalantey malli koddiga salt challukovacchu mukkalaki pattadaaniki after frying :D
Kakara Kaya Pulusu
Contributor:* Sadhana
1. kakara kaya nu 2 inches pieces cut cheyyali. tamarind soak chesi pettukovali.
2. onions cut cheyyali. nuvvula podi, jaggery (bellam) small piece (for sweetness), curry leaves ready ga pettukovali.
3. pan lo popu vesi onions, curry leaves vesaka kakarakaya mukkalu vesi fry cheyyali.
mukkalu fry ayyaka tamarind juice poyali.
4. pulusu konchem thick ayyaka jaggery, nuvvulapodi veyyali . oka 5 mins ayyaka stove off cheyyali.
5. idi chala tasty ga vuntundi. kakarakaya cheedu kabatti konchem jaggery or sugar add cheste ne bavuntundi.
1. kakara kaya nu 2 inches pieces cut cheyyali. tamarind soak chesi pettukovali.
2. onions cut cheyyali. nuvvula podi, jaggery (bellam) small piece (for sweetness), curry leaves ready ga pettukovali.
3. pan lo popu vesi onions, curry leaves vesaka kakarakaya mukkalu vesi fry cheyyali.
mukkalu fry ayyaka tamarind juice poyali.
4. pulusu konchem thick ayyaka jaggery, nuvvulapodi veyyali . oka 5 mins ayyaka stove off cheyyali.
5. idi chala tasty ga vuntundi. kakarakaya cheedu kabatti konchem jaggery or sugar add cheste ne bavuntundi.
07 November, 2009
Kakaraya Recipes - 1
Contributor: Vidya
kakarakaya tho naku 2recipes thelusu
1. kakara vepudu......
kakara mukkalu slices ga cut chesi fry chesukuni pakkana pettukovali
thalimpulo aavalu+jeera+minapappu+curry leaves+onion vesi kasepu fry chesi salt+pasupu vesi kalipi vellulli+kaaram kalipi grind chesi aa powder ni ee thalimpulo vesi maggaka kakara mukkalu vesi kalipi kasepu ayyaka dinchesukovali
2. kakara kura...............
kakara mukkalu slices ga cut chesi fry chesukuni pakkana pettukovali
onion paste chesukovali
thalimpu lo popu ginjalu vesi ee onion paste vesi salt+pasupu+kaaram vesi baaga fry cheyali.....onion paste pachi vasana poyaka venchukunna kakara mukkalu vesi kalipi kasepu ayyaka dinchesukovali
kakarakaya tho naku 2recipes thelusu
1. kakara vepudu......
kakara mukkalu slices ga cut chesi fry chesukuni pakkana pettukovali
thalimpulo aavalu+jeera+minapappu+curry leaves+onion vesi kasepu fry chesi salt+pasupu vesi kalipi vellulli+kaaram kalipi grind chesi aa powder ni ee thalimpulo vesi maggaka kakara mukkalu vesi kalipi kasepu ayyaka dinchesukovali
2. kakara kura...............
kakara mukkalu slices ga cut chesi fry chesukuni pakkana pettukovali
onion paste chesukovali
thalimpu lo popu ginjalu vesi ee onion paste vesi salt+pasupu+kaaram vesi baaga fry cheyali.....onion paste pachi vasana poyaka venchukunna kakara mukkalu vesi kalipi kasepu ayyaka dinchesukovali
Potlakaya Payasam
Contributor: Geetha Madhuri
other than curry, u can make payasam with potlakaya, here's the recipe
1. Cut a small piece of snakegourd and boil it in water till it becomes soft.
2. Soak 3tbsps of rice overnight and grind it into a fine paste along with coconut, u get good paste of coconut and rice.
3. Add this paste and boiled snakegourd to 1/2ltr milk and stir it continuously till the milk gets thickened.
4. Add sugar or jaggery as required and stir it for some more time.
5. Payasam is ready. It can be served either hot or cold, but tastes best when chilled.
other than curry, u can make payasam with potlakaya, here's the recipe
1. Cut a small piece of snakegourd and boil it in water till it becomes soft.
2. Soak 3tbsps of rice overnight and grind it into a fine paste along with coconut, u get good paste of coconut and rice.
3. Add this paste and boiled snakegourd to 1/2ltr milk and stir it continuously till the milk gets thickened.
4. Add sugar or jaggery as required and stir it for some more time.
5. Payasam is ready. It can be served either hot or cold, but tastes best when chilled.
Spicy Tomato Rice
Contributor: Kavya
1. Pan lo oil vesi heat ayyaka andulo finely chopped onions,chillies,ginger garlic paste,spices(elachi,cloves,cinnamon,bay leaf,pepper cons) ,cashew vesi raw smell poyae dhaka fry chesi andulo chopped tomato veyali
2. tomtao baaga cook ayyaka andulo boiled veggies(Optional) add cheyandi(carrot,potato,peas) add salt n chilli powder to ur taste. anni kalipi oo 4-5 mins cook chesaka then add it to the boiled rice and mix evenly....
3. serve it with Raitha....
emaina doubt vunte adagandi chebutha...
Contributor: padma swetha
Link to tomato rice spicy recipe
gals try this..its yummy..
1. Pan lo oil vesi heat ayyaka andulo finely chopped onions,chillies,ginger garlic paste,spices(elachi,cloves,cinnamon,bay leaf,pepper cons) ,cashew vesi raw smell poyae dhaka fry chesi andulo chopped tomato veyali
2. tomtao baaga cook ayyaka andulo boiled veggies(Optional) add cheyandi(carrot,potato,peas) add salt n chilli powder to ur taste. anni kalipi oo 4-5 mins cook chesaka then add it to the boiled rice and mix evenly....
3. serve it with Raitha....
emaina doubt vunte adagandi chebutha...
Contributor: padma swetha
Link to tomato rice spicy recipe
gals try this..its yummy..
Potlakaya Pachadi
Contributor: Swathi U
potlakaya tho perugu pachhadi cheyyochu same as we do with dondakaya
Here is how I do.
cut potlakaya into cubes and boil them in water and salt...drain water and set aside..you could do this in microwave too...potlakaya should not be mushy though....
for popu :
heat oil
add red chilli pieces, mustard,urad and chana dal....finally add hing....add some ginger-chilli paste and cook till chillies loose the raw flavor...turn off the heat...now mix curd with potlakaya and the tadka too...serve with rice ....it will be delicious
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Contributor: Geetha Madhuri
potlakaya just talimpu vesi(including fenugreek seeds) curry chesi curd lo add cheyadame, u get perugu pachadi. u can add green chilli pieces and coriander to it. also ginger paste(if desired)
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Contributor: * Sadhana
Potlakaya perugu pachadi
1. potla kaaya mukkalu round ga cut chesi , boil chesi water drain cheyyali.
2. green chillis grind cheyyali, chilli paste, salt and mustard powder(aava podi) one spoon curd lo add cheyyali.
3 . boil aina potla kaaya mukkalu kooda curd lo add cheyyali
4. last ga popu (thalimpu) pettali.
we can use red chilli powder (or) green chili paste
mustrd powder spicyness kosam add chestaru.
potlakaya tho perugu pachhadi cheyyochu same as we do with dondakaya
Here is how I do.
cut potlakaya into cubes and boil them in water and salt...drain water and set aside..you could do this in microwave too...potlakaya should not be mushy though....
for popu :
heat oil
add red chilli pieces, mustard,urad and chana dal....finally add hing....add some ginger-chilli paste and cook till chillies loose the raw flavor...turn off the heat...now mix curd with potlakaya and the tadka too...serve with rice ....it will be delicious
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Contributor: Geetha Madhuri
potlakaya just talimpu vesi(including fenugreek seeds) curry chesi curd lo add cheyadame, u get perugu pachadi. u can add green chilli pieces and coriander to it. also ginger paste(if desired)
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Contributor: * Sadhana
Potlakaya perugu pachadi
1. potla kaaya mukkalu round ga cut chesi , boil chesi water drain cheyyali.
2. green chillis grind cheyyali, chilli paste, salt and mustard powder(aava podi) one spoon curd lo add cheyyali.
3 . boil aina potla kaaya mukkalu kooda curd lo add cheyyali
4. last ga popu (thalimpu) pettali.
we can use red chilli powder (or) green chili paste
mustrd powder spicyness kosam add chestaru.
Kakarakaya Kura
Contributor: kavitha
kakarkaya tho u can make fry , curry and masal curry also
even i had to eat kakarkaya daily so a time lo nenu ila chesanu
kakarkaya
red chilli powder
salt, green chillies or red chillies
lemon ( optional)
mustard
jeera
corriander powder
wash bitter gourd and cut them into round slices and then allow them to dry so that there is no water to them
then take oil ina deep pan enough to fry the slices
and then deep fry them ( it takes little long time to fry these slices) till brown color
now in a pan put oil and then put mustard,jeera, green chillies, redchillies, curry leaves and then add in the fried slices and the mix well then add red chilli powder, salt and corriander powder and mix well just keep on the stove for 1 minute and then remove them
we can also add urad, groundnut, chanadal in tadka
these can be stored and used for 10 to 15 days
in air tight container
kakarkaya tho u can make fry , curry and masal curry also
even i had to eat kakarkaya daily so a time lo nenu ila chesanu
kakarkaya
red chilli powder
salt, green chillies or red chillies
lemon ( optional)
mustard
jeera
corriander powder
wash bitter gourd and cut them into round slices and then allow them to dry so that there is no water to them
then take oil ina deep pan enough to fry the slices
and then deep fry them ( it takes little long time to fry these slices) till brown color
now in a pan put oil and then put mustard,jeera, green chillies, redchillies, curry leaves and then add in the fried slices and the mix well then add red chilli powder, salt and corriander powder and mix well just keep on the stove for 1 minute and then remove them
we can also add urad, groundnut, chanadal in tadka
these can be stored and used for 10 to 15 days
in air tight container
Potlakaya Curry
Contributor: kavitha
Ingredients:
Snake gourd/Potlakaya – 2 sliced thin
Mustard Seeds – 1 tsp
Urad Dal – 1 tsp
Red Chillies – 5
Sambar Powder – 1 tsp [optional]
Onion (medium size) – 1 chopped
green chillies-4
red chilli powder( if u want to add more spice)
Curry leaves few
Oil – 1 tsp
Salt to taste
Shredded coconut – 2 tsp [optional]
Method:
Wash gourd and peel/scrape the outer skin . Cut lengthwise to scoop out seeds Heat oil in a pan and put mustard seeds and let it crackle. Add urad dal, curry leaves, red chilles, onion,green chillies in the same order and saute it till it turns light golden brown in color.
Add sliced gourd pieces, salt, sambar powder and mix everything; close the pan with a lid and let it cook in low-medium heat. at this stage some water can be added if ur cooking on high .You can add some shredded coconut now at the end.
It is a good side dish for rice or any kind of indian bread.
Ingredients:
Snake gourd/Potlakaya – 2 sliced thin
Mustard Seeds – 1 tsp
Urad Dal – 1 tsp
Red Chillies – 5
Sambar Powder – 1 tsp [optional]
Onion (medium size) – 1 chopped
green chillies-4
red chilli powder( if u want to add more spice)
Curry leaves few
Oil – 1 tsp
Salt to taste
Shredded coconut – 2 tsp [optional]
Method:
Wash gourd and peel/scrape the outer skin . Cut lengthwise to scoop out seeds Heat oil in a pan and put mustard seeds and let it crackle. Add urad dal, curry leaves, red chilles, onion,green chillies in the same order and saute it till it turns light golden brown in color.
Add sliced gourd pieces, salt, sambar powder and mix everything; close the pan with a lid and let it cook in low-medium heat. at this stage some water can be added if ur cooking on high .You can add some shredded coconut now at the end.
It is a good side dish for rice or any kind of indian bread.
Goruchikudu Kaya
1. Contributor: siri
nenu goruchikudukaya e recipe follow avutha..meku help avutundemo chudundi..
Cluster Beans - 1 Lb
Red Onion - 1 cup finely diced
Green Chillies - 6 (increase or decrease this per your spice level)
Garlic - 3 cloves crushed
Curry Leaves - 8
Putnala Pappu (Dhalia) - 2 Tbsp.
Senagapappu (Chana Dal) - 2 Tbsp.
Cumin Seeds - 1 tsp.
Mustard Seeds - 1Tsp.
Turmeric - Pinch
Oil - as needed
Salt - Per taste
Procedure:
- Roast Senagapappu and putnala pappu.
- Grind it with green chillies and half the curry leaves.
- Heat oil in a pan. Add mustard, cumin seeds,curry leaves and garlic.
- Saute for 30 seconds and add onions.
- Season with salt and turmeric and saute till onions are soft.
- Add the beans and half cup of water.
- Cover and cook on medium to low heat till the beans are fully cooked.
- Add the ground putnalapappu powder to this and mix well.
- Saute till all the water is evaporated and beans are well mixed with the masala.
Remove from heat and serve
2. Contributor: Swati Bandaru Bhanu
goru chikudu kaya just popu vesi fry chestaanu..almost fry ayyaka nuvvula podi vestanu .it taste good
3. Contributor: Sri Vidya
maa mother kooda alane chestam like how Swati Bandaru said .. last lo nuvvu danchi sprinkle chesi stove off chestaru maa mother .. I never brought goru chikkudu here though ..
4. Contributor: Madhuri Atchuta
Goruchikkudu nenu ila chesta.. goruchikkudu leta ga vunte eenalu teeyakapoyina parvaledu, avi muduru ga vunte teeyatam better.Nenu ila chesta, goruchikkudu, koncham kandipappu pressure cook chesta for 2 visils.Fresh coconut, ginger, green chilies paste laga chesta without water.Oka pan lo popu vesi, crushed garlic vesi fry cheyali.Then add cooked chikkudukaya and fry for few min.Then add chilli paste and fry till rawness goes..
nenu goruchikudukaya e recipe follow avutha..meku help avutundemo chudundi..
Cluster Beans - 1 Lb
Red Onion - 1 cup finely diced
Green Chillies - 6 (increase or decrease this per your spice level)
Garlic - 3 cloves crushed
Curry Leaves - 8
Putnala Pappu (Dhalia) - 2 Tbsp.
Senagapappu (Chana Dal) - 2 Tbsp.
Cumin Seeds - 1 tsp.
Mustard Seeds - 1Tsp.
Turmeric - Pinch
Oil - as needed
Salt - Per taste
Procedure:
- Roast Senagapappu and putnala pappu.
- Grind it with green chillies and half the curry leaves.
- Heat oil in a pan. Add mustard, cumin seeds,curry leaves and garlic.
- Saute for 30 seconds and add onions.
- Season with salt and turmeric and saute till onions are soft.
- Add the beans and half cup of water.
- Cover and cook on medium to low heat till the beans are fully cooked.
- Add the ground putnalapappu powder to this and mix well.
- Saute till all the water is evaporated and beans are well mixed with the masala.
Remove from heat and serve
2. Contributor: Swati Bandaru Bhanu
goru chikudu kaya just popu vesi fry chestaanu..almost fry ayyaka nuvvula podi vestanu .it taste good
3. Contributor: Sri Vidya
maa mother kooda alane chestam like how Swati Bandaru said .. last lo nuvvu danchi sprinkle chesi stove off chestaru maa mother .. I never brought goru chikkudu here though ..
4. Contributor: Madhuri Atchuta
Goruchikkudu nenu ila chesta.. goruchikkudu leta ga vunte eenalu teeyakapoyina parvaledu, avi muduru ga vunte teeyatam better.Nenu ila chesta, goruchikkudu, koncham kandipappu pressure cook chesta for 2 visils.Fresh coconut, ginger, green chilies paste laga chesta without water.Oka pan lo popu vesi, crushed garlic vesi fry cheyali.Then add cooked chikkudukaya and fry for few min.Then add chilli paste and fry till rawness goes..
Aritikaya pittu
Contributor: Leela
Kura aritikayalu - 2
Pachi kobbari turumu - 1 cup
Talimpu dinusulu
Nimmakaya juice - 1 spoon
Salt
Green mirchi - 3 ( spicy ni batti )
allam - chinna mukka
Oil fry cheyyataniki
Recipe preparation :
Aritakaya ni 2 pieces ga cut chesi avari meeda vudikinchali aa tarvatha tokku teesesi daanini mash cheyyali, ee lopu allam , pachimarchi paste chesukovali .
Kobbari turumu , allam mirchi paste , lemon juice , salt , turmeric anni veyyali mash lo baaga kalapali
Oil vesi talimpu vesi aa mash ni oil lo vesi koncham sepu fry cheyyali anthe aritikaya pittu ready.
Kura aritikayalu - 2
Pachi kobbari turumu - 1 cup
Talimpu dinusulu
Nimmakaya juice - 1 spoon
Salt
Green mirchi - 3 ( spicy ni batti )
allam - chinna mukka
Oil fry cheyyataniki
Recipe preparation :
Aritakaya ni 2 pieces ga cut chesi avari meeda vudikinchali aa tarvatha tokku teesesi daanini mash cheyyali, ee lopu allam , pachimarchi paste chesukovali .
Kobbari turumu , allam mirchi paste , lemon juice , salt , turmeric anni veyyali mash lo baaga kalapali
Oil vesi talimpu vesi aa mash ni oil lo vesi koncham sepu fry cheyyali anthe aritikaya pittu ready.
Murmura Upma
Contributor: SANTHI
borugulu - koncham sepu water lo petti soft ayyeaka pakkana pettukovali
onions , mirchi , groundnuts, and atlast pappula podi(putnalu and koncham mirchi powder and if u want can add little dry coconut also) and little turmeric powder.
borugulu nana pettukoni soft avvagane tisesi pakkana pettukoni , migatavi anni oil lo talimpu vesukovali except pappula podi. koncham avi fry avvagane borugulu kuda vesi baga mix ayina taruvata atlast tisesemundu pappula podi mix chesi hot hot ga tinte chala baguntadi.
and inkoka type nanapetti pettukunna borugulo munde pappula podi mix cheisi pakkana pettukoni migatavi anni fry ayina taruvata a mixture mix chesukovachu. but u should see that borugulu mari mettaga avvakunda water lo nunchi teseyali otherwise muddaga ayitadi upma . podipodiga unte baguntadi.
borugulu - koncham sepu water lo petti soft ayyeaka pakkana pettukovali
onions , mirchi , groundnuts, and atlast pappula podi(putnalu and koncham mirchi powder and if u want can add little dry coconut also) and little turmeric powder.
borugulu nana pettukoni soft avvagane tisesi pakkana pettukoni , migatavi anni oil lo talimpu vesukovali except pappula podi. koncham avi fry avvagane borugulu kuda vesi baga mix ayina taruvata atlast tisesemundu pappula podi mix chesi hot hot ga tinte chala baguntadi.
and inkoka type nanapetti pettukunna borugulo munde pappula podi mix cheisi pakkana pettukoni migatavi anni fry ayina taruvata a mixture mix chesukovachu. but u should see that borugulu mari mettaga avvakunda water lo nunchi teseyali otherwise muddaga ayitadi upma . podipodiga unte baguntadi.
Pasta
Contributor: Sravanthi
nenu pasta ila chestha
First kettle lo water boil chestha, then pour the hot water in a vessel with pasta add some salt and let pasta boil for a while... koncham tender avaganey stove off cheseyali
simultaneous ga inko pan lo add oil, then add thinly sliced onion, once onions chg colour add choice of your vegetalbes (I add carrot, green pepper, beans etc)... once vegetables are nearly cooked add pasta sauce (I use store bought tomato & Garlic), will leave the vegetables to boil in the sauce for some time and then add drained pasta... leave it on the hob for around five minutes to get the sauce absorbed and serve hot!
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Contributor: Poornima
chinna cooker untundhi kadhaa andhuloo chesthaanu direct gaaa... oil vesi chopped onion fry cheyyalee koncham... next ginger garlic paste vesi mix chesi chopped tomatoes vesthaanu, spices add chesthaanu tharuvaatha (coriander powder, a bit cumin pwd, black pepper, chilli pwd, basil pwd, etc... annee use cheyyanu prathi saari i keep changing the combinations to get different tastes).. indhuloo for every 1 cup of pasta i add around 1 and 1/2 cup of water and then salt... final gaa pasta add chesi depending on the type of pasta i'm using whistle lekundaa 9 - 14 mins steam full vachhetattu unchutaanu....
okosaari tomatoes badhulu bayata konna pasta sauce use chesthaanu... but i spice it up a bit to get the indian touch....
nenu pasta ila chestha
First kettle lo water boil chestha, then pour the hot water in a vessel with pasta add some salt and let pasta boil for a while... koncham tender avaganey stove off cheseyali
simultaneous ga inko pan lo add oil, then add thinly sliced onion, once onions chg colour add choice of your vegetalbes (I add carrot, green pepper, beans etc)... once vegetables are nearly cooked add pasta sauce (I use store bought tomato & Garlic), will leave the vegetables to boil in the sauce for some time and then add drained pasta... leave it on the hob for around five minutes to get the sauce absorbed and serve hot!
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Contributor: Poornima
chinna cooker untundhi kadhaa andhuloo chesthaanu direct gaaa... oil vesi chopped onion fry cheyyalee koncham... next ginger garlic paste vesi mix chesi chopped tomatoes vesthaanu, spices add chesthaanu tharuvaatha (coriander powder, a bit cumin pwd, black pepper, chilli pwd, basil pwd, etc... annee use cheyyanu prathi saari i keep changing the combinations to get different tastes).. indhuloo for every 1 cup of pasta i add around 1 and 1/2 cup of water and then salt... final gaa pasta add chesi depending on the type of pasta i'm using whistle lekundaa 9 - 14 mins steam full vachhetattu unchutaanu....
okosaari tomatoes badhulu bayata konna pasta sauce use chesthaanu... but i spice it up a bit to get the indian touch....
Tips for Boiling & Peeling Eggs
Contributor: Vineela
eggs boil chesaka avi vunna water cool ga ayye varaku eggs andulone vunchite egg shell sarigga raadu.. stove off chesi meeru aa container handle cheyyagalanu anukunappudu hot water teesesi eggs meeda cold water veste top shell easy ga vastadi.. hth..
Contributor: @nu
nenu eggs boil chesetappudu salt vesi oka 15 min ala boil chestha tarvatha vineela cheppinatle cold water posi shells testhanu
HTH
eggs boil chesaka avi vunna water cool ga ayye varaku eggs andulone vunchite egg shell sarigga raadu.. stove off chesi meeru aa container handle cheyyagalanu anukunappudu hot water teesesi eggs meeda cold water veste top shell easy ga vastadi.. hth..
Contributor: @nu
nenu eggs boil chesetappudu salt vesi oka 15 min ala boil chestha tarvatha vineela cheppinatle cold water posi shells testhanu
HTH
Guacamole
Contributor: Vineela Sagar
We can make guacamole with Avacadoes. Deenni tortialla chips toti dip laga tintamu...Its very easy and tasty....
Recipe :
Avacadoes - 2
Onions - 1 big
tomatoes - 1 big
Green chillies - 4-5
coriander - little
salt
Lemon juice - little
Chop onions, tomatoes, coriander finely and mix everything.
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Contributor: Sowmya
Guacomole nuvvu fresh di prepare cheso vachu its easy.All you need is:
Avacardo-1
tomato-1
Onions-optional.
Scoop out the pulp from ripe avacardo and mash .Add finely chopped tomatoes,onions salt,pepper and lime juice mix well .
We can make guacamole with Avacadoes. Deenni tortialla chips toti dip laga tintamu...Its very easy and tasty....
Recipe :
Avacadoes - 2
Onions - 1 big
tomatoes - 1 big
Green chillies - 4-5
coriander - little
salt
Lemon juice - little
Chop onions, tomatoes, coriander finely and mix everything.
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Contributor: Sowmya
Guacomole nuvvu fresh di prepare cheso vachu its easy.All you need is:
Avacardo-1
tomato-1
Onions-optional.
Scoop out the pulp from ripe avacardo and mash .Add finely chopped tomatoes,onions salt,pepper and lime juice mix well .
Instant Rice Flour Dosa
Contributor: Poornima
Recipe:
nenu regular gaa instant dosa ante urad daal and rice flour tho chesthanu.chaala baaga dosalu vathai.
only thing u have to add is while soaking daal just add a hand full of poha(atukulu).
add 21/2 cups of rice flour to 1 cup of urad daal.
idi aithe nuvvu eve daal with atukule naana petti,just before u sleep ante 3to 4 hrs lateradd rice flour and grind.
ferment it till next day morning.i tell u dosas will be really yummy.infact tonight we had same dosas for dinner.
Recipe:
nenu regular gaa instant dosa ante urad daal and rice flour tho chesthanu.chaala baaga dosalu vathai.
only thing u have to add is while soaking daal just add a hand full of poha(atukulu).
add 21/2 cups of rice flour to 1 cup of urad daal.
idi aithe nuvvu eve daal with atukule naana petti,just before u sleep ante 3to 4 hrs lateradd rice flour and grind.
ferment it till next day morning.i tell u dosas will be really yummy.infact tonight we had same dosas for dinner.
20 October, 2009
Vanilla Pastry Cake
Contributor: @nu
First cake kadaa chaala simple ga try chesa..
Ingredients for cake:
All purpose flour:1.5 cups
eggs:6 but only whites
Sugar powdered:1.5 cup
Baking powder:1/2 tablespoon
Vanilla essence:2 table spoons
Butter/oil:2 tablespoons
Procedure:
Whisk the egg whites then add sugar,bakingpowder,vanilla essence,buter/oil .Now add the allpurposeflour to it and mix well donot mix for long time as i gets airbubbles in it and cake might get hard.Preheat oven @ 375 degrees for 10 minues meanwhile grease baking ray and put parchment paper and pour the cake mixure into this and put it in the oven for atleast 25 minutes and check whether your cake is baked properly or not with help of a tooth pick.When done remove from oven let it cool down completely.
Icing and decoration:
It all depends on your wish but i used following
CoolWhipcream of low fat,Diced pineapples,cherries,decorating gel you can also go for buttercream icing and make some roses if you want to learn I an give you video links.
Apply coolwhip uniformly over he cake wih spatula freeze i for abou 15 minues and hen decorate it wih fruis and freeze i for anoher 15 min.Donot freeze for longe ime in freezer try to put in refrigerator.
First cake kadaa chaala simple ga try chesa..
Ingredients for cake:
All purpose flour:1.5 cups
eggs:6 but only whites
Sugar powdered:1.5 cup
Baking powder:1/2 tablespoon
Vanilla essence:2 table spoons
Butter/oil:2 tablespoons
Procedure:
Whisk the egg whites then add sugar,bakingpowder,vanilla essence,buter/oil .Now add the allpurposeflour to it and mix well donot mix for long time as i gets airbubbles in it and cake might get hard.Preheat oven @ 375 degrees for 10 minues meanwhile grease baking ray and put parchment paper and pour the cake mixure into this and put it in the oven for atleast 25 minutes and check whether your cake is baked properly or not with help of a tooth pick.When done remove from oven let it cool down completely.
Icing and decoration:
It all depends on your wish but i used following
CoolWhipcream of low fat,Diced pineapples,cherries,decorating gel you can also go for buttercream icing and make some roses if you want to learn I an give you video links.
Apply coolwhip uniformly over he cake wih spatula freeze i for abou 15 minues and hen decorate it wih fruis and freeze i for anoher 15 min.Donot freeze for longe ime in freezer try to put in refrigerator.
Fruit Cake
Contributor: Geeta
nenu ila chesa...
maida - 1 cup
sugar - 1.25 cup
butter - 1 stick
vanilla extract - 1/2 sp
eggs - 2 or baking soda - 1 sp ( i prepared eggless )
baking pwd - 1 sp
dried fruits n nuts - 3/4 cup
( apricots, dates, plums, cashews, raisins, badam, walnuts )
cinnamon pwd - 1/2 sp ( optional ) i dint use this....
lemon zest or grated orange ( optional ) - 1/8 cup
1. grind the sugar into fine powder...
2. boil 1 tbsp of water with 1/4 cup sugar and keep stirring until the color changes to
brown ( this step is optional , u can skip this )... this is called Caramelization...
3. Blend 1 cup sugar, vanilla extract, butter (room temperature) by adding the eggs
one by one...
4. take another bowl, add 1 cup all- purpose flour, 1 tsp baking powder , cinnamon
pwd n dried fruits n nuts...
5. mix both the mixtures, caramel water and add lemon zest ...
6. Pour the mixture into a greased baking pan, and bake at 350F for 50 minutes to 60
mins n jus keep an eye on it after 40 mins...
nenu ila chesa...
maida - 1 cup
sugar - 1.25 cup
butter - 1 stick
vanilla extract - 1/2 sp
eggs - 2 or baking soda - 1 sp ( i prepared eggless )
baking pwd - 1 sp
dried fruits n nuts - 3/4 cup
( apricots, dates, plums, cashews, raisins, badam, walnuts )
cinnamon pwd - 1/2 sp ( optional ) i dint use this....
lemon zest or grated orange ( optional ) - 1/8 cup
1. grind the sugar into fine powder...
2. boil 1 tbsp of water with 1/4 cup sugar and keep stirring until the color changes to
brown ( this step is optional , u can skip this )... this is called Caramelization...
3. Blend 1 cup sugar, vanilla extract, butter (room temperature) by adding the eggs
one by one...
4. take another bowl, add 1 cup all- purpose flour, 1 tsp baking powder , cinnamon
pwd n dried fruits n nuts...
5. mix both the mixtures, caramel water and add lemon zest ...
6. Pour the mixture into a greased baking pan, and bake at 350F for 50 minutes to 60
mins n jus keep an eye on it after 40 mins...
Mango Upside-Down Cake
Contributor: Bindu
ammayilu,
ma office lo vere team lo okka ammayi baking baga interest, oo sari mango upside down cake chesindhi, chala bagundhi, evaranna try chestha ante, here is her recipe:
Makes 10 servings.
Estimated Time: Preparation - 20 min
Cooking - 1 hrs 5 min
Cooling Time - 30 min cooling
Ingredients:
Topping:
1/3 cup butter
2/3 cup packed light brown sugar
2 cups sliced mangoes, (fresh or frozen and thawed)
Cake:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
1/2 cup (1 stick) butter, softened1 teaspoon vanilla extract1/2 cup mango nectar
Directions:
Topping:
1. PREHEAT oven to 350°F (175°C).
2. FOR TOPPING: Grease 9-inch-round cake pan.
3. MELT butter in small saucepan over medium-high heat.
4. Add brown sugar; stir until incorporated.
5. Pour mixture over bottom of prepared pan. Top evenly with mangoes.
Cake:
1. Combine flour, baking powder and salt in medium bowl.
2. Separate yolks and whites from two of the eggs.
3. Beat granulated sugar and butter in large mixer bowl until almost creamy. Beat in remaining whole egg, then beat in two eggs yolks.
4. Beat in vanilla extract.
5. Gradually stir in flour mixture alternately with nectar, ending with flour mixture. Stir just until combined.
6. Beat egg whites in small mixer bowl until soft peaks form. Fold into batter. Spoon batter evenly over mangoes.
7. BAKE for 60 minutes or until wooden pick inserted in center comes out clean.
Cool for 10 minutes on wire rack. Run knife around inside edge of pan to loosen, then invert onto serving plate. Cool completely.
ammayilu,
ma office lo vere team lo okka ammayi baking baga interest, oo sari mango upside down cake chesindhi, chala bagundhi, evaranna try chestha ante, here is her recipe:
Makes 10 servings.
Estimated Time: Preparation - 20 min
Cooking - 1 hrs 5 min
Cooling Time - 30 min cooling
Ingredients:
Topping:
1/3 cup butter
2/3 cup packed light brown sugar
2 cups sliced mangoes, (fresh or frozen and thawed)
Cake:
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
1/2 cup (1 stick) butter, softened1 teaspoon vanilla extract1/2 cup mango nectar
Directions:
Topping:
1. PREHEAT oven to 350°F (175°C).
2. FOR TOPPING: Grease 9-inch-round cake pan.
3. MELT butter in small saucepan over medium-high heat.
4. Add brown sugar; stir until incorporated.
5. Pour mixture over bottom of prepared pan. Top evenly with mangoes.
Cake:
1. Combine flour, baking powder and salt in medium bowl.
2. Separate yolks and whites from two of the eggs.
3. Beat granulated sugar and butter in large mixer bowl until almost creamy. Beat in remaining whole egg, then beat in two eggs yolks.
4. Beat in vanilla extract.
5. Gradually stir in flour mixture alternately with nectar, ending with flour mixture. Stir just until combined.
6. Beat egg whites in small mixer bowl until soft peaks form. Fold into batter. Spoon batter evenly over mangoes.
7. BAKE for 60 minutes or until wooden pick inserted in center comes out clean.
Cool for 10 minutes on wire rack. Run knife around inside edge of pan to loosen, then invert onto serving plate. Cool completely.
Marzipan Recipe
Contributor: Amu
Ingredients
Almonds - 100gms
Sugar - 1/2 cup
Almond essence - 1 tsp
Water - 1/4 cup approximately
Golden Syrup - 1 tbsp (if you dont get thei you can use honey)
Method
1. Bring a pan of water to a boil. Drop the almonds in; boil for 1-2 minutes. Drain.
2. Peel the skins off the almonds. They should easily slip off.
3. Spread the skinned almonds onto a baking tray and allow to dry under a medium-hot grill (180 degrees C) for 8-10 minutes.
4. Cool, and then grind in almond meal (fine powder). Do the grinding in short spells, & stir each time to avoid it becoming pasty.
5. Turn the meal into a bowl; stir in the sugar, followed with the almond extract.
6. Add the syrup, mix in well. Now add cold water, 1 tbsp at a time, to get a play dough like consistency. Knead till smooth.
7. Keep covered in cling wrap until you use it(if not it will dry away very fast).
8. Colour it as required ans use it...
Hope this helps...
Good Luck..:-)
Ingredients
Almonds - 100gms
Sugar - 1/2 cup
Almond essence - 1 tsp
Water - 1/4 cup approximately
Golden Syrup - 1 tbsp (if you dont get thei you can use honey)
Method
1. Bring a pan of water to a boil. Drop the almonds in; boil for 1-2 minutes. Drain.
2. Peel the skins off the almonds. They should easily slip off.
3. Spread the skinned almonds onto a baking tray and allow to dry under a medium-hot grill (180 degrees C) for 8-10 minutes.
4. Cool, and then grind in almond meal (fine powder). Do the grinding in short spells, & stir each time to avoid it becoming pasty.
5. Turn the meal into a bowl; stir in the sugar, followed with the almond extract.
6. Add the syrup, mix in well. Now add cold water, 1 tbsp at a time, to get a play dough like consistency. Knead till smooth.
7. Keep covered in cling wrap until you use it(if not it will dry away very fast).
8. Colour it as required ans use it...
Hope this helps...
Good Luck..:-)
Madeira~Pound Cake
Contributor: Amu
I have read in many cooks books as to why it is called as a Pound Cake...Several writers...esp Delia Smith (One of My Fav Chefs) says that it is because it is a traditional and aged recipe and because in olden days there wasn't the metric system was advanced they used simple measures for all their recipes...For this cake A POND of everything...hence it is called a Pound Cake...
Here in Australia it is called Madeira Cake...because australians are crazy people and they dont do whatt the rest of world does ani maa teacher explain chesaru..
Anyways here goes the recipe...
I have read in many cooks books as to why it is called as a Pound Cake...Several writers...esp Delia Smith (One of My Fav Chefs) says that it is because it is a traditional and aged recipe and because in olden days there wasn't the metric system was advanced they used simple measures for all their recipes...For this cake A POND of everything...hence it is called a Pound Cake...
Here in Australia it is called Madeira Cake...because australians are crazy people and they dont do whatt the rest of world does ani maa teacher explain chesaru..
Anyways here goes the recipe...
Ingredients
250gms Butter
250gms Sugar
250gms Flour(Plain All purpose or Cake Flour)
2 Teaspoons Baking powder(BP)
5 Eggs
1 tsp Lemon Zest
Method of Preparation
1. Preheat Oven to 180*C (please calculate your Farenheit). Sieve Flour with BP one or two times to aerate it. Grease a baking tin. (like a Bread loaf one)
2.Cream Butter and Sugar together till light and fluffy.
3. Then add eggs one at a time till they get well incorporated in the above mixture.
4. Then gently fold in the flour mixture and lemon zest using a spatula or wide blade spoon.
5. Bake at 180*C for 45 to 50 minutes or till a skewer inserted in between comes out clean.
6. Once done cool in the tin and then place on a wire rack to cook down completely.
7. Dust with Icing Sugar and serve warm or at room temperature.
Hope you like the recipe
250gms Butter
250gms Sugar
250gms Flour(Plain All purpose or Cake Flour)
2 Teaspoons Baking powder(BP)
5 Eggs
1 tsp Lemon Zest
Method of Preparation
1. Preheat Oven to 180*C (please calculate your Farenheit). Sieve Flour with BP one or two times to aerate it. Grease a baking tin. (like a Bread loaf one)
2.Cream Butter and Sugar together till light and fluffy.
3. Then add eggs one at a time till they get well incorporated in the above mixture.
4. Then gently fold in the flour mixture and lemon zest using a spatula or wide blade spoon.
5. Bake at 180*C for 45 to 50 minutes or till a skewer inserted in between comes out clean.
6. Once done cool in the tin and then place on a wire rack to cook down completely.
7. Dust with Icing Sugar and serve warm or at room temperature.
Hope you like the recipe
Cake Recipe
Contributor: Saritha
Here goes my recipe
Ingredients:-
1.5 cup(s) sifted cake flour
1.5 teaspoon(s) baking powder
.25 teaspoon(s) salt
.5 cup(s) (1 stick) unsalted butter, softened
1 cup(s) sugar
2 large eggs, room temperature
.5 teaspoon(s) vanilla extract
.5 cup(s) whole milk
Directions:-
1 Heat the oven to 400 degrees F. Lightly coat an 8-inch cake pan with butter and dust with all-purpose flour. Sift the cake flour, baking powder, and salt into a large mixing bowl.
2 Beat in the butter one heaping 1/4 teaspoonful at a time, using an electric mixer set on low speed, until the mixture resembles coarse sand. Beat in the sugar a tablespoon at a time, until the mixture resembles fine damp sand. Beat in the eggs one at a time. Add the vanilla and milk, and beat on medium-high, just until blended. Do not overbeat.
3 Pour into the prepared pan and bake until a wooden skewer inserted in the center comes out clean — 30 to 35 minutes. Cool cake in the pan on a wire rack for 5 minutes.
4 Un-mold and cool completely.
Whipped Cream Frosting:-
Ingredients:-
1 cup (236 ml) heavy whipping cream
1/2 teaspoon pure vanilla extract
1 tablespoon (14 grams) granulated white sugar
Directions For whipped cream:
Here goes my recipe
Ingredients:-
1.5 cup(s) sifted cake flour
1.5 teaspoon(s) baking powder
.25 teaspoon(s) salt
.5 cup(s) (1 stick) unsalted butter, softened
1 cup(s) sugar
2 large eggs, room temperature
.5 teaspoon(s) vanilla extract
.5 cup(s) whole milk
Directions:-
1 Heat the oven to 400 degrees F. Lightly coat an 8-inch cake pan with butter and dust with all-purpose flour. Sift the cake flour, baking powder, and salt into a large mixing bowl.
2 Beat in the butter one heaping 1/4 teaspoonful at a time, using an electric mixer set on low speed, until the mixture resembles coarse sand. Beat in the sugar a tablespoon at a time, until the mixture resembles fine damp sand. Beat in the eggs one at a time. Add the vanilla and milk, and beat on medium-high, just until blended. Do not overbeat.
3 Pour into the prepared pan and bake until a wooden skewer inserted in the center comes out clean — 30 to 35 minutes. Cool cake in the pan on a wire rack for 5 minutes.
4 Un-mold and cool completely.
Whipped Cream Frosting:-
Ingredients:-
1 cup (236 ml) heavy whipping cream
1/2 teaspoon pure vanilla extract
1 tablespoon (14 grams) granulated white sugar
Directions For whipped cream:
1 In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes. When chilled, beat the mixture until stiff peaks form.
2 Spread the frosting on cake evenly and with piping bag(ziplock with tip) pipe on the edges.
Butter Cream Icing:-
Ingredients:-
1/2cup real butter,
1 teaspoon clear vanilla extract
1 pinch salt (optional)
2 cups confectioners' sugar
2-3 tablespoons milk
Directions:-
1 Cream butter and then add vanilla and optional salt.
2 Add sugar a cup at a time beating on medium speed. Add milk 1 Tbls. at a time and beat on high until completely blended and desired consistency.
2 Add Appropriate color to the mixture and pipe on the cake.
2 Spread the frosting on cake evenly and with piping bag(ziplock with tip) pipe on the edges.
Butter Cream Icing:-
Ingredients:-
1/2cup real butter,
1 teaspoon clear vanilla extract
1 pinch salt (optional)
2 cups confectioners' sugar
2-3 tablespoons milk
Directions:-
1 Cream butter and then add vanilla and optional salt.
2 Add sugar a cup at a time beating on medium speed. Add milk 1 Tbls. at a time and beat on high until completely blended and desired consistency.
2 Add Appropriate color to the mixture and pipe on the cake.
Fruit Cake (Western Version)
Contributor: Amu
Fruit Cake - Westren Version (I know of)
Pretty much same procedure.....kani just Ingredients lone change untundi....so check out...main difference is fruits and nuts ni Sweet Sherry+Brandy kalipina concoction lo soak chestam....
Inko Differnce western version lo half Flour and half Almond Meal(finely ground almonds) vadutam...plain sugar badulu Brown Sugar(for more denseness) vadutam..
One more is fruits varieties koncham different vadutaru....instead of using just Glace cherries...we also use Glace Pineapple, Apricots and Peaches along with Cherries and also nuts lo almonds and walnuts tho pattu we also use Pecans....sometimes they also add Dried Figs instead of Dates....
so check out the ingredients below...
Ingredients
300gms Unsalted Butter
300gms Brown Sugar
6 Whole Eggs(50gms Eggs)
150gms Plain All-Purpose Flour(Maida)
150gms Almond Meal (finely ground almonds)
1tsp Baking Powder
1tsp All Spice Powder (cinamon,cloves,cardamom)
1Tablespoon Mixed peel (chopped peel of oranges, lemons and mandarins)
300gms Dry Fruits and Nuts (Soaked in Sweet Sherry+Brandy already)
1/2 Cup Brandy (Optional- use it only if you have not soaked the fruits in Alcohol)
Process
pretty much same as above version...Butter and Sugar mixture(creamed like stated above) ki add the Eggs and then the Flour,Baking powder,Spice powder and Almond Meal, then alcohol(if using) and then Fruits and Nuts and Mixed Peel...
Same temperature ki reheated oven lo bake till done...follow procedure as it is as given above....
Hope this recipe is clear....
Fruit Cake - Westren Version (I know of)
Pretty much same procedure.....kani just Ingredients lone change untundi....so check out...main difference is fruits and nuts ni Sweet Sherry+Brandy kalipina concoction lo soak chestam....
Inko Differnce western version lo half Flour and half Almond Meal(finely ground almonds) vadutam...plain sugar badulu Brown Sugar(for more denseness) vadutam..
One more is fruits varieties koncham different vadutaru....instead of using just Glace cherries...we also use Glace Pineapple, Apricots and Peaches along with Cherries and also nuts lo almonds and walnuts tho pattu we also use Pecans....sometimes they also add Dried Figs instead of Dates....
so check out the ingredients below...
Ingredients
300gms Unsalted Butter
300gms Brown Sugar
6 Whole Eggs(50gms Eggs)
150gms Plain All-Purpose Flour(Maida)
150gms Almond Meal (finely ground almonds)
1tsp Baking Powder
1tsp All Spice Powder (cinamon,cloves,cardamom)
1Tablespoon Mixed peel (chopped peel of oranges, lemons and mandarins)
300gms Dry Fruits and Nuts (Soaked in Sweet Sherry+Brandy already)
1/2 Cup Brandy (Optional- use it only if you have not soaked the fruits in Alcohol)
Process
pretty much same as above version...Butter and Sugar mixture(creamed like stated above) ki add the Eggs and then the Flour,Baking powder,Spice powder and Almond Meal, then alcohol(if using) and then Fruits and Nuts and Mixed Peel...
Same temperature ki reheated oven lo bake till done...follow procedure as it is as given above....
Hope this recipe is clear....
Fruit Cake (Indian Version)
Contributor: Amu
I am giving the Indian version first...and then follow up with changes in western version(or version I know and use)
To get good intense flavour...you need to soak all your Dry Fruits and Nuts in either Brandy or Rum...The longer you soak the better flavour.(at work here we soak for 3 months...i have heard from friends that their granmoms have a barrel kept in the basement all year long and they just top up each christmas after they use what they want)...For this recipe I would suggest you to atleast soak for 1 week..
Dry Nuts you can use are Almonds and Walnuts...chopped up roughly
Dry Fruits or common called as Glace fruit - mix Glace Cherries/Tutti Frutti(Red, Green and Yellow),Dates, Sultanas(Kismis) and Raisins (Dehydrated Plums).
Mix all above Nuts and Fruit in large bowl/container and pour enough Rum/Brandy to cover the fruits and cover it with a cloth tied to it tightly...there should be no openings at all. You need to open this once a day and give it a good mix using a wooden spoon.
When you want to use take amount you want and drain off excess alcohol...fruits would have turned a lil plump after absorbing the alcohol flavour....
Ingredients
300gms Unsalted Butter
300gms White Sugar
6 Whole Eggs(50gms Eggs)
300gms Plain All-Purpose Flour(Maida)
1tsp Baking Powder
1tsp All Spice Powder (cinamon,cloves,cardamom)
300gms Dry Fruits and Nuts (Soaked in Rum/Brandy already)
1/2 Cup Rum (Optional- use it only if you have not soaked the fruits in Alcohol)
Procedure
1) Preheat oven to 190*C if normal or 170*C if fan-forced.
2) Cream Butter and Sugar using a Electric Beator on medium high till it has risen and is light and fluffy and also pale in colour.
3) Add eggs one by one slowly till they get well incorporated by using the electric whisk.
4) Sieve Flour, Spice powder and Baking powder to mix all dry ingredients properly.
5) Fold the flour mixture into the above butter +egg mixture carefully in slow steady movements taking care to not knock out the air in the mixture.
6) Add the Mixed Fruits and Nuts into the above mixture and mix till evenly distributed.
7) Rum/Brandy is optional. But people who dont mind liquor in food can add it to enhance Flavour. But only add this if you have not soaked your fruits and nuts already..if not it will be a lil too much..
8) Oil Spray the cake tin lightly first and then Line the Cake Tin(10 inch one if tin is not too deep or 8 inch one in tin is deep) with baking paper.
9) Bake it in oven for 45 minutes to 1 hour depending on your oven or until a skewer inserted in between comes out clean.
10) Once done let the cake cool in the tin for about 10 minutes and then remove it onto a wire cake rack to cool further.
You can eat it as it is...warm and served with Vanilla Sauce(recipe will be posted).
Or if you want to give that extra great look...decorate it with royal icing....and Wide satin ribbons....
Royal Icing Deco...
Heres goes my professional knowledge on display for you....to make your cake extra special...
b]For a Professional Look
1) Once the cake is COMPLETELY COOLED you can cover it with Royal Icing (readily available in cake deco shops and most supermarket)..It is like a dough made with Icing sugar. Glucose and a lil corn starch....
2) Care should be taken to not expose this stuff to air for too long...It DRYS up too fast...so always keep in covered using Cling Film or lightly damp Tea towel.
3)When ypu are ready to roll the icing... You can dust a plain hard surface with Pure Icing Sugar and the roll the Royal icing like how we do a chapati but ONLY IN ONE DIRECTION(ante roll and lift and roll...dont move your rolling pin too and forth like we do for our chapatis)...roll it to the desired thickness... The movements should gentle but steady at same time to avoid cracks in the icing...
4)Then apply a lightly beaten EGG WHITE all over the rolled icing and drape the egg white side on...over your cake so that it covers all sides and smooth it out using the rolling pin in light movements. The Egg whites help the Icing to stick to cake...
5) Trim the excess off..leave it for a while and then decorate the top as you wish...
Some Deco Suggestions..
1) You can use a Wide Satin ribbon and just cover the sides and tie a nice Bow in the front. you can use egg whites to help you stick the ribbon with out movement.
2) You can make a Bow design using Ribbons and then stick on top..
3) You ca buy ready made Sugar Flowers from Cake Deco shops and decorate on top....
I will attach one cake I made last christmas for my Husbands Christmas Party at work... I forgot to take a snap but this was saved in a Frens(Bhanus College) Flicr album for quite some time and managed to convince him to send it to me...(Stupid sent me only with condition that i make him another one this Christmas)
What i did was put the cake on a small cake board...draped the Royal icing...
Then decorated with a Holly Wreath that i made with Royal Icing again...I was in doing Sugar Works class at that time...so practice session lo I did the Wearth at school and used it on my cake....Ding
You can get ready made flowers in many cake deco shops...use them...but be very gentle when transporting them....
I got the ribbons ready before i put them on the cake...esp the bow...once on cake i adjusted and stuck ribbons using egg whites...
Here goes the cake photo....
http://picasaweb.google.co.uk/amulyagade/Cakes
I keep making these cakes on occasional basis only also at work...In australia we dont have much demand for such cakes...because of our climate....people prefer more fresher cakes with fresh creams etc....and mainly Chocolate....
Hope all is clear in the above recipe...any doubts ask me....
I follow this post up with western version.....and recipe for vanilla sauce if eating cake without any deco.....
I am giving the Indian version first...and then follow up with changes in western version(or version I know and use)
To get good intense flavour...you need to soak all your Dry Fruits and Nuts in either Brandy or Rum...The longer you soak the better flavour.(at work here we soak for 3 months...i have heard from friends that their granmoms have a barrel kept in the basement all year long and they just top up each christmas after they use what they want)...For this recipe I would suggest you to atleast soak for 1 week..
Dry Nuts you can use are Almonds and Walnuts...chopped up roughly
Dry Fruits or common called as Glace fruit - mix Glace Cherries/Tutti Frutti(Red, Green and Yellow),Dates, Sultanas(Kismis) and Raisins (Dehydrated Plums).
Mix all above Nuts and Fruit in large bowl/container and pour enough Rum/Brandy to cover the fruits and cover it with a cloth tied to it tightly...there should be no openings at all. You need to open this once a day and give it a good mix using a wooden spoon.
When you want to use take amount you want and drain off excess alcohol...fruits would have turned a lil plump after absorbing the alcohol flavour....
Ingredients
300gms Unsalted Butter
300gms White Sugar
6 Whole Eggs(50gms Eggs)
300gms Plain All-Purpose Flour(Maida)
1tsp Baking Powder
1tsp All Spice Powder (cinamon,cloves,cardamom)
300gms Dry Fruits and Nuts (Soaked in Rum/Brandy already)
1/2 Cup Rum (Optional- use it only if you have not soaked the fruits in Alcohol)
Procedure
1) Preheat oven to 190*C if normal or 170*C if fan-forced.
2) Cream Butter and Sugar using a Electric Beator on medium high till it has risen and is light and fluffy and also pale in colour.
3) Add eggs one by one slowly till they get well incorporated by using the electric whisk.
4) Sieve Flour, Spice powder and Baking powder to mix all dry ingredients properly.
5) Fold the flour mixture into the above butter +egg mixture carefully in slow steady movements taking care to not knock out the air in the mixture.
6) Add the Mixed Fruits and Nuts into the above mixture and mix till evenly distributed.
7) Rum/Brandy is optional. But people who dont mind liquor in food can add it to enhance Flavour. But only add this if you have not soaked your fruits and nuts already..if not it will be a lil too much..
8) Oil Spray the cake tin lightly first and then Line the Cake Tin(10 inch one if tin is not too deep or 8 inch one in tin is deep) with baking paper.
9) Bake it in oven for 45 minutes to 1 hour depending on your oven or until a skewer inserted in between comes out clean.
10) Once done let the cake cool in the tin for about 10 minutes and then remove it onto a wire cake rack to cool further.
You can eat it as it is...warm and served with Vanilla Sauce(recipe will be posted).
Or if you want to give that extra great look...decorate it with royal icing....and Wide satin ribbons....
Royal Icing Deco...
Heres goes my professional knowledge on display for you....to make your cake extra special...
b]For a Professional Look
1) Once the cake is COMPLETELY COOLED you can cover it with Royal Icing (readily available in cake deco shops and most supermarket)..It is like a dough made with Icing sugar. Glucose and a lil corn starch....
2) Care should be taken to not expose this stuff to air for too long...It DRYS up too fast...so always keep in covered using Cling Film or lightly damp Tea towel.
3)When ypu are ready to roll the icing... You can dust a plain hard surface with Pure Icing Sugar and the roll the Royal icing like how we do a chapati but ONLY IN ONE DIRECTION(ante roll and lift and roll...dont move your rolling pin too and forth like we do for our chapatis)...roll it to the desired thickness... The movements should gentle but steady at same time to avoid cracks in the icing...
4)Then apply a lightly beaten EGG WHITE all over the rolled icing and drape the egg white side on...over your cake so that it covers all sides and smooth it out using the rolling pin in light movements. The Egg whites help the Icing to stick to cake...
5) Trim the excess off..leave it for a while and then decorate the top as you wish...
Some Deco Suggestions..
1) You can use a Wide Satin ribbon and just cover the sides and tie a nice Bow in the front. you can use egg whites to help you stick the ribbon with out movement.
2) You can make a Bow design using Ribbons and then stick on top..
3) You ca buy ready made Sugar Flowers from Cake Deco shops and decorate on top....
I will attach one cake I made last christmas for my Husbands Christmas Party at work... I forgot to take a snap but this was saved in a Frens(Bhanus College) Flicr album for quite some time and managed to convince him to send it to me...(Stupid sent me only with condition that i make him another one this Christmas)
What i did was put the cake on a small cake board...draped the Royal icing...
Then decorated with a Holly Wreath that i made with Royal Icing again...I was in doing Sugar Works class at that time...so practice session lo I did the Wearth at school and used it on my cake....Ding
You can get ready made flowers in many cake deco shops...use them...but be very gentle when transporting them....
I got the ribbons ready before i put them on the cake...esp the bow...once on cake i adjusted and stuck ribbons using egg whites...
Here goes the cake photo....
http://picasaweb.google.co.uk/amulyagade/Cakes
I keep making these cakes on occasional basis only also at work...In australia we dont have much demand for such cakes...because of our climate....people prefer more fresher cakes with fresh creams etc....and mainly Chocolate....
Hope all is clear in the above recipe...any doubts ask me....
I follow this post up with western version.....and recipe for vanilla sauce if eating cake without any deco.....
Pizza Base
Contributor: Amu
Pizza base ki thousands of recipes untayi...meeru yedi vadutunaro....
Naa recipe as follows try cheyandi....
Pizza Base
Ingredients
2 Cups All Purpose Flour(If possible try and get Bakers Flour/ Bread Flour)
8gms Dry Active Yeast(1 Sachet) or 5gms if using Fresh Yeast
1 Cup Water(lukewarm)
1 tablespoon Sugar
1 teaspoon Salt
1 teaspoon Pepper
1 teaspoon Dry Oregano
10ml(2 Tablespoons) Extra Virgin Olive Oil
Process
1) In a bowl, Mix Lukewarm water, sugar and yeast and set aside covered for 10 mintues or until the mixture froths up to alomst double its volume.
2) Then sieve the flour and add salt, pepper and oregano to it.
3) Slowly add water and mix the dough to bring it together. Add the olive oil.
4) Knead it for 10-15minutes till the dough is well mixed and oil is well incorporated. The dough can be a little moist but not to wet. if it too wet then add a little flour. It should be smooth.
5) Leave it covered in a warm spot for 1 hr or till the dough doubles in size.
6) Once dough has risen then remove it onto a lightly floured surface and knead the dough till knocked back to almost its original amount.
7) Roll in smooth sraight moves to desired shape of baking tray and once on baking tray apply a little more olive oil.
8) Top with whatever ingredients you want and bake till the base is light golden colour.
The above recipe should make 2x8inch bases if rolling thickly....but if rolling thinly it should easily make 2x10inch bases.
I sometime add a Tablesppon on fine Semolina(Sooji/bombay rava) to give the dough some texture.
Hope recipe is clear....any doubts please ask me...
[one more thing... the properties of flours vary because of various climatic contions like humidity, heat, cold etc....I have given a recipe that works very well in a very varied climate like Melbourne, Australia....extreme cold winters and bizare summers...so check out accordingly for timings to let dough rise etc
Pizza base ki thousands of recipes untayi...meeru yedi vadutunaro....
Naa recipe as follows try cheyandi....
Pizza Base
Ingredients
2 Cups All Purpose Flour(If possible try and get Bakers Flour/ Bread Flour)
8gms Dry Active Yeast(1 Sachet) or 5gms if using Fresh Yeast
1 Cup Water(lukewarm)
1 tablespoon Sugar
1 teaspoon Salt
1 teaspoon Pepper
1 teaspoon Dry Oregano
10ml(2 Tablespoons) Extra Virgin Olive Oil
Process
1) In a bowl, Mix Lukewarm water, sugar and yeast and set aside covered for 10 mintues or until the mixture froths up to alomst double its volume.
2) Then sieve the flour and add salt, pepper and oregano to it.
3) Slowly add water and mix the dough to bring it together. Add the olive oil.
4) Knead it for 10-15minutes till the dough is well mixed and oil is well incorporated. The dough can be a little moist but not to wet. if it too wet then add a little flour. It should be smooth.
5) Leave it covered in a warm spot for 1 hr or till the dough doubles in size.
6) Once dough has risen then remove it onto a lightly floured surface and knead the dough till knocked back to almost its original amount.
7) Roll in smooth sraight moves to desired shape of baking tray and once on baking tray apply a little more olive oil.
8) Top with whatever ingredients you want and bake till the base is light golden colour.
The above recipe should make 2x8inch bases if rolling thickly....but if rolling thinly it should easily make 2x10inch bases.
I sometime add a Tablesppon on fine Semolina(Sooji/bombay rava) to give the dough some texture.
Hope recipe is clear....any doubts please ask me...
[one more thing... the properties of flours vary because of various climatic contions like humidity, heat, cold etc....I have given a recipe that works very well in a very varied climate like Melbourne, Australia....extreme cold winters and bizare summers...so check out accordingly for timings to let dough rise etc
Chocolate Mousse
Contributor: Amu
This is a no fuss easy to make Chocolate Mousse recipe..The ones which are sold in western pastry shops basically have GELATIN (A stabiliser) which I dont like using because of where it is derived from....
So my version of Chocolate Mousse....easy to go for you
Ingredients
2 cups (250 grams) dark chocolate, chopped
1 1/2 tablespoons golden syrup
1 1/2 tablespoons rum (optional)
1 cup fresh cream (Whipping cream details given above)
Process
1. Combine the chocolate, golden syrup and rum(if using) in a saucepan and melt over gentle heat till it becomes a smooth sauce. Cool slightly.
2. Whip the cream till soft peaks form and fold it gently using a spatula into the chocolate mixture.
3. Pour this mixture into 4 glasses (Wine Glasses will give good effect).
4. Refrigerate for 4 to 6 hours or till the mousse has set.
The better the quality of chocloate the better the mousse will taste... so use dark cooking chocolate that has more cocoa solids(70% and above) appudu the taste will be very very good.....
This is an easy recipe...and tastes the same as if done using Gelatin....but meeku adi kavali ante I will post that one as well..
Hope you like it..
This is a no fuss easy to make Chocolate Mousse recipe..The ones which are sold in western pastry shops basically have GELATIN (A stabiliser) which I dont like using because of where it is derived from....
So my version of Chocolate Mousse....easy to go for you
Ingredients
2 cups (250 grams) dark chocolate, chopped
1 1/2 tablespoons golden syrup
1 1/2 tablespoons rum (optional)
1 cup fresh cream (Whipping cream details given above)
Process
1. Combine the chocolate, golden syrup and rum(if using) in a saucepan and melt over gentle heat till it becomes a smooth sauce. Cool slightly.
2. Whip the cream till soft peaks form and fold it gently using a spatula into the chocolate mixture.
3. Pour this mixture into 4 glasses (Wine Glasses will give good effect).
4. Refrigerate for 4 to 6 hours or till the mousse has set.
The better the quality of chocloate the better the mousse will taste... so use dark cooking chocolate that has more cocoa solids(70% and above) appudu the taste will be very very good.....
This is an easy recipe...and tastes the same as if done using Gelatin....but meeku adi kavali ante I will post that one as well..
Hope you like it..
Cake Decoration Equipment
Contributor: Amu
Cones kanna cake shops lo dorike NOZZLES or NOZZLE tips lo invest cheyyi....regular basis lo cake baking and decorating chestunte maatram...I advise you too....Nozzles steel akarledu....professional valaki esp wedding cake decorators etc ayite wear and tear ekkuva kabati they invest in a good set of nozzles...but manamu just day to day baking kabati...normal plastic nozzles will do..they are inexpensive and serve the purpose in the same way...
Some Nozzles for Home Baking...
1) Small, medium and large star nozzle( for piping edges & rounds in a designer way)
2) Small medium and large plain nozzles (tips for writing or lining)
3) Small and medium flat tiped nozzles (for leafs etc)
naa personal use ki kuda i have plastic nozzles...work set maatram i have 45 set vala stainless steel ones...though i am trained in wedding cakes ad novelty cakes anta gaa aa style of work ki demand ledu...ante royal icing covering(those beautiful cakes in magazines) and fine piping ki ee kalam lo pedaga demand ledu...other that too expensive weddings ki tappa....
Anyways my advice, if you want to take it...buy the regular ones...if you want to do day to day baking and cake decorating....ok naaa
inkoti enti ante..PIPING BAGS....cloths ones dorukutayi...in which you just insert your nozzle and use it....commercial gaa we are not allowed now...because of Food Safety and Hygiene purposes...memu plastic piping bags vadutamu...we get them in rolls of 500....avi manki waste kada....super markets lo ee madya baking aisles lo plastic piping bags amutunaru...5 bags ala....you can buy those....use as you want and dispose....
lepote one more tip...mana zip lock bags(lunch and freezer friendly bags) ni corner cut chessi nozzle ki saripoyeanta...nozzle petti...dani piping bag laga vadutam...
hope this info clears your query..ask me if any other doubts..
Cones kanna cake shops lo dorike NOZZLES or NOZZLE tips lo invest cheyyi....regular basis lo cake baking and decorating chestunte maatram...I advise you too....Nozzles steel akarledu....professional valaki esp wedding cake decorators etc ayite wear and tear ekkuva kabati they invest in a good set of nozzles...but manamu just day to day baking kabati...normal plastic nozzles will do..they are inexpensive and serve the purpose in the same way...
Some Nozzles for Home Baking...
1) Small, medium and large star nozzle( for piping edges & rounds in a designer way)
2) Small medium and large plain nozzles (tips for writing or lining)
3) Small and medium flat tiped nozzles (for leafs etc)
naa personal use ki kuda i have plastic nozzles...work set maatram i have 45 set vala stainless steel ones...though i am trained in wedding cakes ad novelty cakes anta gaa aa style of work ki demand ledu...ante royal icing covering(those beautiful cakes in magazines) and fine piping ki ee kalam lo pedaga demand ledu...other that too expensive weddings ki tappa....
Anyways my advice, if you want to take it...buy the regular ones...if you want to do day to day baking and cake decorating....ok naaa
inkoti enti ante..PIPING BAGS....cloths ones dorukutayi...in which you just insert your nozzle and use it....commercial gaa we are not allowed now...because of Food Safety and Hygiene purposes...memu plastic piping bags vadutamu...we get them in rolls of 500....avi manki waste kada....super markets lo ee madya baking aisles lo plastic piping bags amutunaru...5 bags ala....you can buy those....use as you want and dispose....
lepote one more tip...mana zip lock bags(lunch and freezer friendly bags) ni corner cut chessi nozzle ki saripoyeanta...nozzle petti...dani piping bag laga vadutam...
hope this info clears your query..ask me if any other doubts..
Baking Tips for Beginners
Contributor: Amu
1) Oven handling is not a big art...manam poyi ela handle chestamu alage...kaani okati cheputaa.. it is very very important to PREHEAT your Oven....So mee mix chese mundu first step is to switch on your oven and let it heat till aaa required temperature is reached...meeku ala required temperature ki reach ayinda leda ani yela telustudi ante...mee oven knob degara thermostat light untundi..till aaa temp reach ayevariki glow avutudi...once temp reach ayana ventane off avutudi...then you know oven is ready...
2) Preheat cheste...prepared cake batter as soon as it hits the hot temperature will start rising...and manchi texture untundi mee cake ki....ade preheat ava pote it will not rise and in the middle sink avutudi in the final product...
3) inko important point enti ante...cake tin oven lopala petina ventane atleast okka 15 minutes variki oven asalu open cheyakudadu....aaa initial heat will help giving a good appreance and taste to the final product...so pradaka open cheyakudadu...cake cooking time forexample 40 minutes anukondi(idi example maatrame)....first 20 minutes asalu oven open cheyadandi...then just okka sari move chessi malli 20 minutes cook cheyandi...so ala cheyatamvalla all sides heat equal gaa padinatu untundi...
4) You can use any cake tim you want...only make sure to grease it properly either by using traditional method like applying butter all over and then dusting with plain flour...
lepote if you are using a Non-Stick variety...just sparay and line it with baking/greaseproof paper...
5) Use Oven mutts(reenforced gloves) or napkins to handle hot cake tins and baking trays...it is very very important....and meeru kuda aa oven heat ki ekko sepu expose avadandi...ante direct hot waves ki....
6) Ready made mixes to happy point enti ante you dont have to worry about weighing things and keeing them ready....anni premixed untayi expect eggs and othe wet ingrdients....
But recipe lo ichinatu time alage undadu....meeru anta process chesinaa u might find that cake is done done as in accordance to time stated...that is because times and temperatures in each and every oven vary...they have a general concensus when they give the time on the recipe...
so meeru stress avadandi...avaledhu ani..but always meeru emi cheyali ante...vallu recipe lo chepina time ki okka sari check cheyandi...by inserting a wooden skewer right in the centre and pull out....if it come out clean then cake ayipoyindi ani ardham...then let the cake rest in the tin for a while before you take it out to cool somewhere else.
but incase skewer come out mushy and things attached to it..then that means u need to let it cook longer...5 minute periods lo check chestuundandi...again with skewer....
7) One more point you need to remeber is..cake baking cheste appusu...u should have everything ready..all ingredients and equipment ready undali...then start on making the batter..because baking chemistry laga..ingrdients react with each other...so delay chestaa okati avalsina badulu inkoti avutudi and u dont waht that...so Preparation before action is the key point..
So always anni ready chesi petukoni..mix cheyandi.
My process..
1)Preheat Oven
2)Prepare the cake tin...line with greaseproof paper..
3) weigh up all ingredients
4) mix as per recipe
5) put into cake tin and bake
Hope the tips help. let me know if you want more information..
1) Oven handling is not a big art...manam poyi ela handle chestamu alage...kaani okati cheputaa.. it is very very important to PREHEAT your Oven....So mee mix chese mundu first step is to switch on your oven and let it heat till aaa required temperature is reached...meeku ala required temperature ki reach ayinda leda ani yela telustudi ante...mee oven knob degara thermostat light untundi..till aaa temp reach ayevariki glow avutudi...once temp reach ayana ventane off avutudi...then you know oven is ready...
2) Preheat cheste...prepared cake batter as soon as it hits the hot temperature will start rising...and manchi texture untundi mee cake ki....ade preheat ava pote it will not rise and in the middle sink avutudi in the final product...
3) inko important point enti ante...cake tin oven lopala petina ventane atleast okka 15 minutes variki oven asalu open cheyakudadu....aaa initial heat will help giving a good appreance and taste to the final product...so pradaka open cheyakudadu...cake cooking time forexample 40 minutes anukondi(idi example maatrame)....first 20 minutes asalu oven open cheyadandi...then just okka sari move chessi malli 20 minutes cook cheyandi...so ala cheyatamvalla all sides heat equal gaa padinatu untundi...
4) You can use any cake tim you want...only make sure to grease it properly either by using traditional method like applying butter all over and then dusting with plain flour...
lepote if you are using a Non-Stick variety...just sparay and line it with baking/greaseproof paper...
5) Use Oven mutts(reenforced gloves) or napkins to handle hot cake tins and baking trays...it is very very important....and meeru kuda aa oven heat ki ekko sepu expose avadandi...ante direct hot waves ki....
6) Ready made mixes to happy point enti ante you dont have to worry about weighing things and keeing them ready....anni premixed untayi expect eggs and othe wet ingrdients....
But recipe lo ichinatu time alage undadu....meeru anta process chesinaa u might find that cake is done done as in accordance to time stated...that is because times and temperatures in each and every oven vary...they have a general concensus when they give the time on the recipe...
so meeru stress avadandi...avaledhu ani..but always meeru emi cheyali ante...vallu recipe lo chepina time ki okka sari check cheyandi...by inserting a wooden skewer right in the centre and pull out....if it come out clean then cake ayipoyindi ani ardham...then let the cake rest in the tin for a while before you take it out to cool somewhere else.
but incase skewer come out mushy and things attached to it..then that means u need to let it cook longer...5 minute periods lo check chestuundandi...again with skewer....
7) One more point you need to remeber is..cake baking cheste appusu...u should have everything ready..all ingredients and equipment ready undali...then start on making the batter..because baking chemistry laga..ingrdients react with each other...so delay chestaa okati avalsina badulu inkoti avutudi and u dont waht that...so Preparation before action is the key point..
So always anni ready chesi petukoni..mix cheyandi.
My process..
1)Preheat Oven
2)Prepare the cake tin...line with greaseproof paper..
3) weigh up all ingredients
4) mix as per recipe
5) put into cake tin and bake
Hope the tips help. let me know if you want more information..
Brownie Recipe
Contributor: Amu
Naa deggara unna Brownie Recipe idhi...
If you like it....Do Try It...It is easy...
Ingredients
125gms Unsalted Butter
200gms Dark Cooking Chocolate
220gms Caster Sugar/ Fine White Sugar
2 Eggs
1tsp Vanilla Essence or Extract
A Pinch of Salt
1tsp Baking powder
40gms Plain Flour (All Purpose)
25gms Dark Cocoa Powder
1/2 Cup Chopped Almonds
Process
1) Preheat oven t 180*C. Line a Brownie Tray or a Deep Cookie Tray with Baking Paper.
2)In a Microwave safe bowl, Take butter and chocolate and cook on High for 1 min or until melted...dont cook for too long....just in 30 sec batches till the chocolate melts.
3) To the above melted mixture, add the Eggs,Sugar and Vanilla extract and whisk to combine.
4) To this mixture Sieve in the Flour, Cocoa, Baking powder and Salt.
5) Mix to combine all ingredients. Dont over mix.
6) Add chopped nuts and mix to combine.
7) Spread the mixture in the above lined tray and bake for 20- 25 minutes or till a skewer inserted in the centre comes out clean.
To Serve:
Cool Brownie Slab and cut into Square and serve with Vanilla Icecream or Whipped Cream(recipe give above...Cream Chantilly)
Hope this Helps...
Naa deggara unna Brownie Recipe idhi...
If you like it....Do Try It...It is easy...
Ingredients
125gms Unsalted Butter
200gms Dark Cooking Chocolate
220gms Caster Sugar/ Fine White Sugar
2 Eggs
1tsp Vanilla Essence or Extract
A Pinch of Salt
1tsp Baking powder
40gms Plain Flour (All Purpose)
25gms Dark Cocoa Powder
1/2 Cup Chopped Almonds
Process
1) Preheat oven t 180*C. Line a Brownie Tray or a Deep Cookie Tray with Baking Paper.
2)In a Microwave safe bowl, Take butter and chocolate and cook on High for 1 min or until melted...dont cook for too long....just in 30 sec batches till the chocolate melts.
3) To the above melted mixture, add the Eggs,Sugar and Vanilla extract and whisk to combine.
4) To this mixture Sieve in the Flour, Cocoa, Baking powder and Salt.
5) Mix to combine all ingredients. Dont over mix.
6) Add chopped nuts and mix to combine.
7) Spread the mixture in the above lined tray and bake for 20- 25 minutes or till a skewer inserted in the centre comes out clean.
To Serve:
Cool Brownie Slab and cut into Square and serve with Vanilla Icecream or Whipped Cream(recipe give above...Cream Chantilly)
Hope this Helps...
Eggless Sponge Cake
Contributor: Amu
Ingredients:
1/2 can (200 grams ) condensed milk
140 grams Self-Raising Flour
1 level teaspoon baking powder
1/2 teaspoon soda bi-carb
60gms melted Butter
1 teaspoon Vanilla Essence
Process:
1. Sieve the flour, baking powder and soda bi-carb together.
2. Mix the flour mixture, condensed milk, melted butter, essence and 75 ml. water and beat well.
3. Pour the mixture into a greased and dusted 150 mm. (6") diameter tin.
4. Bake in a hot oven at 200 degree C (400 degree F) for 10 minutes. Then reduce the tempreture to 150 degree C (300 degree F) and bake for a further 10 minutes.
5. The cake is ready when it leaves the sides of the tin and is springy to touch. If not sure insert a wooden skewer in the centre of the cake and if it comes ot clean then the cake s done.
6.When ready, take out from the oven and leave for 1 minute. Invert the tin over a cake rack and tap sharply to remove.
7. Cool the cake. Use as Required or can be eaten as it is.
Variation
To make the above recipe into a Chocolated flavoured one...just add 2 Tablespoons of COCOA POWDER....
To Serve:
After the Cake is completely cool...just slice the cake into 2 halves..You can use plain whipped cream as filling between the halves...or as given in the above recipe you can make any flavoured cream and use accordingly..
Ingredients:
1/2 can (200 grams ) condensed milk
140 grams Self-Raising Flour
1 level teaspoon baking powder
1/2 teaspoon soda bi-carb
60gms melted Butter
1 teaspoon Vanilla Essence
Process:
1. Sieve the flour, baking powder and soda bi-carb together.
2. Mix the flour mixture, condensed milk, melted butter, essence and 75 ml. water and beat well.
3. Pour the mixture into a greased and dusted 150 mm. (6") diameter tin.
4. Bake in a hot oven at 200 degree C (400 degree F) for 10 minutes. Then reduce the tempreture to 150 degree C (300 degree F) and bake for a further 10 minutes.
5. The cake is ready when it leaves the sides of the tin and is springy to touch. If not sure insert a wooden skewer in the centre of the cake and if it comes ot clean then the cake s done.
6.When ready, take out from the oven and leave for 1 minute. Invert the tin over a cake rack and tap sharply to remove.
7. Cool the cake. Use as Required or can be eaten as it is.
Variation
To make the above recipe into a Chocolated flavoured one...just add 2 Tablespoons of COCOA POWDER....
To Serve:
After the Cake is completely cool...just slice the cake into 2 halves..You can use plain whipped cream as filling between the halves...or as given in the above recipe you can make any flavoured cream and use accordingly..
Whipped Cream or Cream Chantilly
Contributor: Amu
Heres the Recipe for Cream Icing or Frosting...known as..
Heres the Recipe for Cream Icing or Frosting...known as..
Cream Chantilly...
Ingredients
250ml Cream (any type mentioned above)
20gms Pure Icing Sugar
1tsp Vanilla Essence or Extract
Process
1)Chill Your Vessel. Firstly half whip the cream till it slightly thickens and add the sugar and vanilla.
2)Then complete whipping until soft peaks form...(that means when you lift or scoo the whipped cream or spoon just a little...the cream should hold its shape...padipokunda...ala nilabadi undagalali...)
Care should be taken that you refegirate cream at all time time to stop it from decolouring(yellowish)....
Variation
You can have flavoured creams like
1) Chocolated flavoured....Premelted Chocolate ni add chessi whip chestee...you get choc flavour..(melted chocolate shd not be hot though when adding to cream)
2) Fruit Flavours...Add Juice of any fruit you want...Max 1/2 Cup to get that flavour in your cream...
3) Colours...If you want colourful looking cream you can add food colour...BY DROPS...till you get desired colour...
But I suggest you to use natural colours for that ante...Fresh fruit pulp can achieve that...esp coloured ones like raspberries and straw berries..
Freshly chopped friut can also be added to Whipped Cream to give that extra feel to the cake...This can be done if using for plain Sponge Cakes...as a filling between layers...
This is just info for all of you to pick tips from...most of you might be knowing them...but thought of posting for people who are new to this....
Hope you Gals like it...
Ingredients
250ml Cream (any type mentioned above)
20gms Pure Icing Sugar
1tsp Vanilla Essence or Extract
Process
1)Chill Your Vessel. Firstly half whip the cream till it slightly thickens and add the sugar and vanilla.
2)Then complete whipping until soft peaks form...(that means when you lift or scoo the whipped cream or spoon just a little...the cream should hold its shape...padipokunda...ala nilabadi undagalali...)
Care should be taken that you refegirate cream at all time time to stop it from decolouring(yellowish)....
Variation
You can have flavoured creams like
1) Chocolated flavoured....Premelted Chocolate ni add chessi whip chestee...you get choc flavour..(melted chocolate shd not be hot though when adding to cream)
2) Fruit Flavours...Add Juice of any fruit you want...Max 1/2 Cup to get that flavour in your cream...
3) Colours...If you want colourful looking cream you can add food colour...BY DROPS...till you get desired colour...
But I suggest you to use natural colours for that ante...Fresh fruit pulp can achieve that...esp coloured ones like raspberries and straw berries..
Freshly chopped friut can also be added to Whipped Cream to give that extra feel to the cake...This can be done if using for plain Sponge Cakes...as a filling between layers...
This is just info for all of you to pick tips from...most of you might be knowing them...but thought of posting for people who are new to this....
Hope you Gals like it...
Whipping Creams
Contributor: Amu
Different kinds of whipping creams
Different kinds of whipping creams
1) Thickened Cream
2)Heavy Cream (whipping ani raasi untundi)
3) Double Cream
ila raasina yevi ayina whipping cream laga tayaru cheyachu...you just have to whip it...using a hand whisk or electric beater...but care should be taken that these creams are always kept in refrigeration...
These creams sometimes use GELATIN...(a stabiliser made with animal bones)...so check your ingredients befoe using them...non Gelation substitutes vadina creams kuda markets lo dorukutunayi...so it wont be a problem..
Cream of Tartar vaadachu...but sometimes it creates a reation and cream will split( butter avutudi...even though you dont over whip it)...esp koncham older creams ante close to expiry dates vi...
So to avoid that whisk your cream as suggested by Usha in a bowl which is chilled...What i do is I leave the bowl that i am going to whip cream in the refrigerator when i start up cake the process... cake assembling mundala i take out and whip and again keep the whipped cream in fridge till i use it...this way it is ensured that cream stays fresher for longer and does not decolour...I personally dont use the Bowl with ice cubes but is it a good option as well...
Hope this has cleared your query..
2)Heavy Cream (whipping ani raasi untundi)
3) Double Cream
ila raasina yevi ayina whipping cream laga tayaru cheyachu...you just have to whip it...using a hand whisk or electric beater...but care should be taken that these creams are always kept in refrigeration...
These creams sometimes use GELATIN...(a stabiliser made with animal bones)...so check your ingredients befoe using them...non Gelation substitutes vadina creams kuda markets lo dorukutunayi...so it wont be a problem..
Cream of Tartar vaadachu...but sometimes it creates a reation and cream will split( butter avutudi...even though you dont over whip it)...esp koncham older creams ante close to expiry dates vi...
So to avoid that whisk your cream as suggested by Usha in a bowl which is chilled...What i do is I leave the bowl that i am going to whip cream in the refrigerator when i start up cake the process... cake assembling mundala i take out and whip and again keep the whipped cream in fridge till i use it...this way it is ensured that cream stays fresher for longer and does not decolour...I personally dont use the Bowl with ice cubes but is it a good option as well...
Hope this has cleared your query..
Passionfruit Cake or Cupcakes
Contributor: Amu
But those who want to try their hands at new recipes...esp the ones that are east to make...Here's a recipe for you...
Please read the recipe carefully as this recipe can be used for a Cake or Cupcakes.
Passionfruit Cake or Cupcakes
It is a different take to a light cake like a sponge...using a different set of ingredients than a traditional cake....It is simple and very very easy to make...so give it a try...
Ingredients:
1 cup oil (can be any light oils like vegetable or canola oil)
1 cup natural yougurt
2 cups self-raising flour
2 eggs(whole)
1.5 cups caster sugar (or fine white sugar)
1/2 cup Passionfruit pulp (fresh or frozen)
Process:
1. Preheat oven till 150*C.
2. In a large bowl...firstly add the oil and sugar and whisk using a hand whisk (not a machine operated one) and mix till the sugar is dissolved.
3. Then add the 2 eggs and mix in till they well incorporated into the mixture...donot overbeat.
4. Then add the yougurt and mix thru...again only to incorporate it well thru the mixture....donot overbeat it.
5. Add the flour and mix till the flour is mixed thru...donot overbeat esp after the flour is added.
6. Finally add the passionfruit pulp and mix till well incorporated...
7. Oil Spray a round cake tin (8" min to 10" max) and then fill the cake mixture till it reaches max 2/3rds of the tin..
8. Place it in the oven and bake till for about 20 to 30 mins or till a skewer inserted thru the centre comes out clean. Cool well on a wire rack before icing.
Please Note : If you donot want to make a cake of the above recipe then bake them as cup cakes filling the paper cups(the paper patty cups)placed in a muffin or cupcake baking tray upto 2/3rds.
Icing :
Mix pure icing sugar with some passionfruit pulp.Add water if need be. The consistency should be like a paste....not too watery and also not too thick...just plain spreadable...
Over turn the baked cake so you get the smooth side on top and spread the icing evenly on top....you can slice up the cake and eat it as it is or serve it with a dollop of freshly whipped cream....
Same applies with Icing Cupcakes..just take the cups out of the tray and spread the icing on top...
Variation:
If you are not a passionfruit enthusiast then you can replace it with either fresh raspberries or strawberries(roughly chopped)
For icing....if using raspberiies...then make icing using raspberry jam mixed with icing sugar + lil water or if you strawberries then use strawberry jam to make the icing mixed with icing sugar + lil water.
Hope you like this recipe...it is very easy....TRUST ME...less time consuming...but very very tasty.....
Please do give it a try and let me and others know how it turned...
I posted this recipe when I was in the Hot seat and if anyone has tried before this do let us know...
Thank You..
Follow up is post with tips...
Any queries...pour in..
But those who want to try their hands at new recipes...esp the ones that are east to make...Here's a recipe for you...
Please read the recipe carefully as this recipe can be used for a Cake or Cupcakes.
Passionfruit Cake or Cupcakes
It is a different take to a light cake like a sponge...using a different set of ingredients than a traditional cake....It is simple and very very easy to make...so give it a try...
Ingredients:
1 cup oil (can be any light oils like vegetable or canola oil)
1 cup natural yougurt
2 cups self-raising flour
2 eggs(whole)
1.5 cups caster sugar (or fine white sugar)
1/2 cup Passionfruit pulp (fresh or frozen)
Process:
1. Preheat oven till 150*C.
2. In a large bowl...firstly add the oil and sugar and whisk using a hand whisk (not a machine operated one) and mix till the sugar is dissolved.
3. Then add the 2 eggs and mix in till they well incorporated into the mixture...donot overbeat.
4. Then add the yougurt and mix thru...again only to incorporate it well thru the mixture....donot overbeat it.
5. Add the flour and mix till the flour is mixed thru...donot overbeat esp after the flour is added.
6. Finally add the passionfruit pulp and mix till well incorporated...
7. Oil Spray a round cake tin (8" min to 10" max) and then fill the cake mixture till it reaches max 2/3rds of the tin..
8. Place it in the oven and bake till for about 20 to 30 mins or till a skewer inserted thru the centre comes out clean. Cool well on a wire rack before icing.
Please Note : If you donot want to make a cake of the above recipe then bake them as cup cakes filling the paper cups(the paper patty cups)placed in a muffin or cupcake baking tray upto 2/3rds.
Icing :
Mix pure icing sugar with some passionfruit pulp.Add water if need be. The consistency should be like a paste....not too watery and also not too thick...just plain spreadable...
Over turn the baked cake so you get the smooth side on top and spread the icing evenly on top....you can slice up the cake and eat it as it is or serve it with a dollop of freshly whipped cream....
Same applies with Icing Cupcakes..just take the cups out of the tray and spread the icing on top...
Variation:
If you are not a passionfruit enthusiast then you can replace it with either fresh raspberries or strawberries(roughly chopped)
For icing....if using raspberiies...then make icing using raspberry jam mixed with icing sugar + lil water or if you strawberries then use strawberry jam to make the icing mixed with icing sugar + lil water.
Hope you like this recipe...it is very easy....TRUST ME...less time consuming...but very very tasty.....
Please do give it a try and let me and others know how it turned...
I posted this recipe when I was in the Hot seat and if anyone has tried before this do let us know...
Thank You..
Follow up is post with tips...
Any queries...pour in..
19 October, 2009
Radish Curry
Contributor: Sushma
nenu radish ni ila chestanu
*first radish ,onion,green chillies cut cheskovali
*popu petti moodu oke sari oil lo veyyali moota peetti madya madya lo kaluputuu undali
*ila oka 15-20 mins fry chesina tarvata 2 spoons pesarapappu ni oka 1 min ala
microwave lo petti adi slight ga udikina tarvata radish lo veyyali,next pasupu veyyali
*inko 2mins tarvata uppu veyyali kavalante oka 1/2 spoon gg paste veyyochu
*inko 2 mins fry chesi appeyyali
*cilantro (kottimeera ) veskovachu
ila cheste ma dh ki nachutundi oka sari lunch ki tiskelite valla colligue naku call chesi adigindi ela chesav asalu smell ledu ani
hope it helps.
nenu radish ni ila chestanu
*first radish ,onion,green chillies cut cheskovali
*popu petti moodu oke sari oil lo veyyali moota peetti madya madya lo kaluputuu undali
*ila oka 15-20 mins fry chesina tarvata 2 spoons pesarapappu ni oka 1 min ala
microwave lo petti adi slight ga udikina tarvata radish lo veyyali,next pasupu veyyali
*inko 2mins tarvata uppu veyyali kavalante oka 1/2 spoon gg paste veyyochu
*inko 2 mins fry chesi appeyyali
*cilantro (kottimeera ) veskovachu
ila cheste ma dh ki nachutundi oka sari lunch ki tiskelite valla colligue naku call chesi adigindi ela chesav asalu smell ledu ani
hope it helps.
Pineapple Upside Down Cake
Contributor: Aparna
pineapple upside down cake nenu eppudu chesthanu...chala bavuntundhi...
meeru scratch nunchi ayina cheyyochu (or) pineapple cake mix tho ayina cheyyochu...
if u r using cake mix...
Pineapple cake mix
pineapple slices(canned)
cherries(ivi anni american grocery stores lo cake mix dorike aisle lone dorukutayi)
method:
Grease and flour bottom and sides of a 13 x 9-inch pan
then arrange pineapple slices on the bottom of the pan and arrange cherries in the middle of each chunk and pour cake mix on top of it
and bake the cake as per the instructions given on the box...
Cool cake in pan for 10 minutes or so. Turn cake out onto a platter.
then the cake looks like this...
http://www.sprytesplace.com/pineappleupsidedown.jpg
pineapple upside down cake nenu eppudu chesthanu...chala bavuntundhi...
meeru scratch nunchi ayina cheyyochu (or) pineapple cake mix tho ayina cheyyochu...
if u r using cake mix...
Pineapple cake mix
pineapple slices(canned)
cherries(ivi anni american grocery stores lo cake mix dorike aisle lone dorukutayi)
method:
Grease and flour bottom and sides of a 13 x 9-inch pan
then arrange pineapple slices on the bottom of the pan and arrange cherries in the middle of each chunk and pour cake mix on top of it
and bake the cake as per the instructions given on the box...
Cool cake in pan for 10 minutes or so. Turn cake out onto a platter.
then the cake looks like this...
http://www.sprytesplace.com/pineappleupsidedown.jpg
Vegetable Hakka Noodles
1. Contributor: Visalakshee
Tried n tested recipe..Ditto.chinese restaurant taste vastadi..
Noodles - 200 gms
Carrots - 2
Capsicums - 2
Cabbage - 100 gms
Spring onions - 100 gms
MSG - 3/4 tsp
oil - 5 tbsp
Soya Sauce - 1 tsp
Sugar - 1 tsp
Tomato Ketchup - 1 1/2 tbsp
Worchestershire Sauce - 1 1/2 tsp
salt - 1 1/2 tsp
white pepper powder - 1/2 tsp
Grind together
Ginger -1/2 inch piece
Garlic - 5 flakes
green chillies - 5
Method:
Chop all the veggies into thin strips
Heat water in a braod vessel. When the water starts boiling, add in the noodles and cook until they become just soft. Do not not overcook.
Drain excess water and pour more cold water on top.
Heat oil in a kadai and fry the ground paste well.
Add the white part of the spring onions, carrots and fry.
Fry for 2 minutes and then mix in the cabbage an dcapsicum.
Continue frying in high flame with MSG n sugar.
When the veggies are tender (they shd still be crunchy..make sure they dont become mushy.) add the green part of the spring onions, sauces, salt and pepper.
Gently stir in the cooked noodles and fry till noodles become steaming hot.
Nenu ee recipe fllow chestha..but I also add lil shzewan sauce.
Try chesi choodandhi :)
2. Contributor: srilatha
this is how I do
carrots,beans,onions,cabbage ,cauliflower [some times I use mixed veggie pack also]
first onions fry chesi
next slight ga ginger garlic vestha
later anni veggies ni kalipi 60% cook iyaka
keep them a side
noodles ni as pack direction cook chesi petukovali
veggies vesina pan lo malli koncham oil vesi , Szechuan hot sauce and aginomoto vesi
noodle and veggies pan vestha and serve it hot thats it
kani eenka chala procedure untundhi kani I skip all that , iyena taste baguntundi so we like it
ho one small correction aa above sauce mix lo veggies ni first cook chestha kasepu then will add noodles
3. Contributor: Priya
nenu last time swapna intiki vellinapudu thanu chesi pettindi indo chinese type lo which i liked a lot....herez the recipe...
noodles cook cheyali...chesina ventane water antha teesesi cold water tho oka sari wash chesi oil painunchi vesi okasari kalipesi vunchuko...
pan lo oil(ekkuvaga) vesi spring onions,capsicum,carrot vesi half cook cheyali...like stir fry laaga...salt,soyasauce,chilli vinegar vesi kalipi noodles vesi kalipeyadame...kavalante egg kuda vesukovachu...
4. Contributor: padma swetha
nenu srilatha,priya chepina procedure chesta..
nenu green chilly sauce vesta along with soya sauce instead of red hot sauce..it tastes yummy too..
Tried n tested recipe..Ditto.chinese restaurant taste vastadi..
Noodles - 200 gms
Carrots - 2
Capsicums - 2
Cabbage - 100 gms
Spring onions - 100 gms
MSG - 3/4 tsp
oil - 5 tbsp
Soya Sauce - 1 tsp
Sugar - 1 tsp
Tomato Ketchup - 1 1/2 tbsp
Worchestershire Sauce - 1 1/2 tsp
salt - 1 1/2 tsp
white pepper powder - 1/2 tsp
Grind together
Ginger -1/2 inch piece
Garlic - 5 flakes
green chillies - 5
Method:
Chop all the veggies into thin strips
Heat water in a braod vessel. When the water starts boiling, add in the noodles and cook until they become just soft. Do not not overcook.
Drain excess water and pour more cold water on top.
Heat oil in a kadai and fry the ground paste well.
Add the white part of the spring onions, carrots and fry.
Fry for 2 minutes and then mix in the cabbage an dcapsicum.
Continue frying in high flame with MSG n sugar.
When the veggies are tender (they shd still be crunchy..make sure they dont become mushy.) add the green part of the spring onions, sauces, salt and pepper.
Gently stir in the cooked noodles and fry till noodles become steaming hot.
Nenu ee recipe fllow chestha..but I also add lil shzewan sauce.
Try chesi choodandhi :)
2. Contributor: srilatha
this is how I do
carrots,beans,onions,cabbage ,cauliflower [some times I use mixed veggie pack also]
first onions fry chesi
next slight ga ginger garlic vestha
later anni veggies ni kalipi 60% cook iyaka
keep them a side
noodles ni as pack direction cook chesi petukovali
veggies vesina pan lo malli koncham oil vesi , Szechuan hot sauce and aginomoto vesi
noodle and veggies pan vestha and serve it hot thats it
kani eenka chala procedure untundhi kani I skip all that , iyena taste baguntundi so we like it
ho one small correction aa above sauce mix lo veggies ni first cook chestha kasepu then will add noodles
3. Contributor: Priya
nenu last time swapna intiki vellinapudu thanu chesi pettindi indo chinese type lo which i liked a lot....herez the recipe...
noodles cook cheyali...chesina ventane water antha teesesi cold water tho oka sari wash chesi oil painunchi vesi okasari kalipesi vunchuko...
pan lo oil(ekkuvaga) vesi spring onions,capsicum,carrot vesi half cook cheyali...like stir fry laaga...salt,soyasauce,chilli vinegar vesi kalipi noodles vesi kalipeyadame...kavalante egg kuda vesukovachu...
4. Contributor: padma swetha
nenu srilatha,priya chepina procedure chesta..
nenu green chilly sauce vesta along with soya sauce instead of red hot sauce..it tastes yummy too..
Dal Vada
Contributor: Visalakshee
This is how I make...
Ingredients
Channa Dhal - 1 cup
Urad Dal - 2 spoons
Toor dhal - 2 spoons
Moong dhal/yellow - 2 spoons
Val Dhal - 1 fistful
Curry leaves
Coriander leaves
Onions
Green chillies
Salt
Soak the above dals for 2 hrs. Grind them coarse. Add chopped curry leaves, onions, coriander leaves, green chillies and salt. Deep fry them in oil.
***********************************************
Recipe 2
This is how I make...
Ingredients
Channa Dhal - 1 cup
Urad Dal - 2 spoons
Toor dhal - 2 spoons
Moong dhal/yellow - 2 spoons
Val Dhal - 1 fistful
Curry leaves
Coriander leaves
Onions
Green chillies
Salt
Soak the above dals for 2 hrs. Grind them coarse. Add chopped curry leaves, onions, coriander leaves, green chillies and salt. Deep fry them in oil.
***********************************************
Recipe 2
Contributor: Radha
i did not try this
Ingredients:
channa dal-2cups
red whole mirch-5
zeera-2tsp
oil to fry-2cups
onion-1 cup (finely chopped)
green chilli-1 tsp spoon(finely chopped)
salt to taste
Recipe:
soak dal,red mirch(whole),zeera for 2 hours.
make a very thick paste in the mixi
keep oil on the flame
in the mixture and chopped onion and green chili and salt to taste
shape them in vada with wet hands ,deep fry.
serve with coconut/mint chutney
ENJOY THE SNACKS
i did not try this
Ingredients:
channa dal-2cups
red whole mirch-5
zeera-2tsp
oil to fry-2cups
onion-1 cup (finely chopped)
green chilli-1 tsp spoon(finely chopped)
salt to taste
Recipe:
soak dal,red mirch(whole),zeera for 2 hours.
make a very thick paste in the mixi
keep oil on the flame
in the mixture and chopped onion and green chili and salt to taste
shape them in vada with wet hands ,deep fry.
serve with coconut/mint chutney
ENJOY THE SNACKS
Bread Upma
Contributor: Radha
Preparation time: 30 minutes
Ingredients:
1 loaf bread
Tadka: musturd, jeera.
1 big onion, chopped
2 tomatoes, chopped
2 green chilies, chopped
Few coriander leaves, chopped
Salt to taste
Oil for deep frying
Method:
1)Wet the bread with little salted water and squeeze out all the water. Break the squeezed bread to small pieces in a plate.
2)Heat oil and add the tadka. Add chopped onion, green chilies, coriander leaves. Fry them till onions are translucent. Add little salt only for the fried veggies.
3)Mix Bread to the above mixture and dont close the lid becus the bread comes together like dough.
If you add salt directly to the veggies without adding to Bread then bread wont taste good.
Nenu ila chesthanu.....choodam vere vallu emi antaro.
Preparation time: 30 minutes
Ingredients:
1 loaf bread
Tadka: musturd, jeera.
1 big onion, chopped
2 tomatoes, chopped
2 green chilies, chopped
Few coriander leaves, chopped
Salt to taste
Oil for deep frying
Method:
1)Wet the bread with little salted water and squeeze out all the water. Break the squeezed bread to small pieces in a plate.
2)Heat oil and add the tadka. Add chopped onion, green chilies, coriander leaves. Fry them till onions are translucent. Add little salt only for the fried veggies.
3)Mix Bread to the above mixture and dont close the lid becus the bread comes together like dough.
If you add salt directly to the veggies without adding to Bread then bread wont taste good.
Nenu ila chesthanu.....choodam vere vallu emi antaro.
Dahi Vada
Contributor: Swathi ..
I do this way
1. Soak moong dal and urad dal in 1:2 ratio for 4-5hrs
2. Then grind them into vada paste adding salt and chillies.
3. Deep fry vadas.
4. Then soak vadas in luke warm water for 15-20 mins
5. Then squeeze water from vadas pressing them lightly. Then add these vadas to curd.
5. For curd, you can add roasted jeera powder, red chilli powder, coriander chutney and dates chutney.
I do this way
1. Soak moong dal and urad dal in 1:2 ratio for 4-5hrs
2. Then grind them into vada paste adding salt and chillies.
3. Deep fry vadas.
4. Then soak vadas in luke warm water for 15-20 mins
5. Then squeeze water from vadas pressing them lightly. Then add these vadas to curd.
5. For curd, you can add roasted jeera powder, red chilli powder, coriander chutney and dates chutney.
Vankaya Pickle
Contributor: Soumya
1 kg brinjal
¾ cup oil
2 large cloves of garlic
2 inch piece of ginger
1½ cups sugar
2 tbsp salt
2 tbsp chilli powder
2 tsp cumin seeds
¼ tsp mustard seeds
1 tsp (methi) seeds
1 tsp turmeric (haldi) powder
2 cups vinegar
Method:
Wash and cut the brinjals into 1 inch pieces.
Peel and chop the ginger and garlic coarsely.
Soak the spices in vinegar for one hour, then grind.
Heat oil in a pan. Fry the ground spices till they do not smell raw.
Add the sugar, salt, and brinjal. Stir well.
Cook on low heat till the brinjal is soft and the mixture has thickened.
1 kg brinjal
¾ cup oil
2 large cloves of garlic
2 inch piece of ginger
1½ cups sugar
2 tbsp salt
2 tbsp chilli powder
2 tsp cumin seeds
¼ tsp mustard seeds
1 tsp (methi) seeds
1 tsp turmeric (haldi) powder
2 cups vinegar
Method:
Wash and cut the brinjals into 1 inch pieces.
Peel and chop the ginger and garlic coarsely.
Soak the spices in vinegar for one hour, then grind.
Heat oil in a pan. Fry the ground spices till they do not smell raw.
Add the sugar, salt, and brinjal. Stir well.
Cook on low heat till the brinjal is soft and the mixture has thickened.
Pongal
Contributor: SANTHI
first pesarapappu koncham venchukoni rice lo mix chesi dantlo miriyalu koncham lyt ga danchukoni cook chesi pettukovali. koncham oil and ghee kuda mix chesukovachu and talimpu vesukovachu leda a oil lo karvekpaku vesukoni istam ayite konni talimpu seeds vesukovachu . talimpu vesukoni pyna koncham ghee kuda vesukunte chala taste ga untadi . nenu okesari try chesanu but parvaledu anipinchindi because i like sweet pongal very much .
first pesarapappu koncham venchukoni rice lo mix chesi dantlo miriyalu koncham lyt ga danchukoni cook chesi pettukovali. koncham oil and ghee kuda mix chesukovachu and talimpu vesukovachu leda a oil lo karvekpaku vesukoni istam ayite konni talimpu seeds vesukovachu . talimpu vesukoni pyna koncham ghee kuda vesukunte chala taste ga untadi . nenu okesari try chesanu but parvaledu anipinchindi because i like sweet pongal very much .
Capsicum Fry
Contributor: Sushma
capsicum-4,
onions-1 big,
popu dinusulu,
dry podi-3spoons(below mentioned recipe)
curry leaves,
coriander leaves,
oil,
salt to taste,
mirchi pwdr to taste.
Dry Podi Prep:
2 spoons nuvvulu,
2 spoons groundnut,
5 cashewnuts,
2 spoons putnalu,
2 spoons-dry/dessicated coconut pwdr(optional)
..first 4 ingredients ni koncham dry roast chesi coconut pwdr add chesi mixie lo course ga grind cheyyali..
Curry Prep:
oil heat chesi,talimpu chesi add the onions,after they brown add capsicum n then salt..lid petteyali..maggaka remove lid n fry it..koncham oil ekkuva vesthe bagostundi..chivariki kaaram choosukuni veyali n dinche mundu ee dry pwdr add chesi mottam mix chesi oka 2 mins lo stove off cheseyyachu..add coriander..
thts it
capsicum-4,
onions-1 big,
popu dinusulu,
dry podi-3spoons(below mentioned recipe)
curry leaves,
coriander leaves,
oil,
salt to taste,
mirchi pwdr to taste.
Dry Podi Prep:
2 spoons nuvvulu,
2 spoons groundnut,
5 cashewnuts,
2 spoons putnalu,
2 spoons-dry/dessicated coconut pwdr(optional)
..first 4 ingredients ni koncham dry roast chesi coconut pwdr add chesi mixie lo course ga grind cheyyali..
Curry Prep:
oil heat chesi,talimpu chesi add the onions,after they brown add capsicum n then salt..lid petteyali..maggaka remove lid n fry it..koncham oil ekkuva vesthe bagostundi..chivariki kaaram choosukuni veyali n dinche mundu ee dry pwdr add chesi mottam mix chesi oka 2 mins lo stove off cheseyyachu..add coriander..
thts it
Capsicum Fry
Contributor: Soumya
Ingredients:
• 4 Medium capsicums
• 1 Big onion
• 1/2 tsp Jeera
• Few curry leaves and red chillies
• 1 tsp Urad dal
• 1 tsp Chilli powder
• 1/2 tsp Turmeric
• 1 tsp Mustard seeds
• A pinch of hing
• Salt to taste
• 3 tbsp Oil
Preparation:
• Chop the capsicums and onions into small pieces.
• Heat oil in a pan and add red chillies, urad dal, mustard seeds, jeera, hing and curry leaves.
• Add onion when mustard seeds start spluttering. Fry till onions turn light brown.
• Add capsicum pieces and fry for about 10 minutes.
• Add turmeric and salt. Fry for 10 minutes more.
• Add chilli powder. Sprinkle with curry powder.
• Take off from the fire after a minute.
• Ready to serve.
--------------------------------------------------------------------
Ingredients:
• 4 Medium capsicums
• 1 Big onion
• 1/2 tsp Jeera
• Few curry leaves and red chillies
• 1 tsp Urad dal
• 1 tsp Chilli powder
• 1/2 tsp Turmeric
• 1 tsp Mustard seeds
• A pinch of hing
• Salt to taste
• 3 tbsp Oil
Preparation:
• Chop the capsicums and onions into small pieces.
• Heat oil in a pan and add red chillies, urad dal, mustard seeds, jeera, hing and curry leaves.
• Add onion when mustard seeds start spluttering. Fry till onions turn light brown.
• Add capsicum pieces and fry for about 10 minutes.
• Add turmeric and salt. Fry for 10 minutes more.
• Add chilli powder. Sprinkle with curry powder.
• Take off from the fire after a minute.
• Ready to serve.
--------------------------------------------------------------------
Variation
Contributor: ChaituKiran
hey chinna addtion chesthunanu...to recipe of capsicum fry
ala fry ayaka.... putnalapodi(roasted gram dal powder) chalithey chalaaaa baguntundi...
preparation of putnala podi....
1)putnalu(roasted gram dal)
2)dry red chillies
3)jeela karra(cumin seeds)
4)salt
5)garlic
grind all ingredients except garlic to a fine powder then add garlic just grind it for once...then take it out....
u can use thi sin any fry curries...or else u can eat with hot white rice(vedi vedi annam) bby adding ghee...it tastes very nice.....
any doubts i can clarify
Contributor: ChaituKiran
hey chinna addtion chesthunanu...to recipe of capsicum fry
ala fry ayaka.... putnalapodi(roasted gram dal powder) chalithey chalaaaa baguntundi...
preparation of putnala podi....
1)putnalu(roasted gram dal)
2)dry red chillies
3)jeela karra(cumin seeds)
4)salt
5)garlic
grind all ingredients except garlic to a fine powder then add garlic just grind it for once...then take it out....
u can use thi sin any fry curries...or else u can eat with hot white rice(vedi vedi annam) bby adding ghee...it tastes very nice.....
any doubts i can clarify
Capsicum Curry
Recipe 1:
Contributor: Soumya
Ingredients:
2 or 3 green bell peppers or capsicums,
1 small onion
1 tomato
- cut them all into small pieces.
For gravy:
1 cup of roasted peanuts, skins removed
1 tsp red chilli powder
2 tbsps of tamarind juice
2 small pieces of jaggery or tsps of sugar
2 cloves, small cinnamon stick, 1 tsp of cumin (jeera)
1 tsp of salt.
Grind all the above into a smooth paste by adding half cup of water.
Sometimes I substitute peanuts with toasted sesame seeds and sometimes I combine both peanuts and sesame seeds for different tastes.
Preparation:
In a pan, add one teaspoon of oil, when it is hot, add jeera (cumin) and mustard seeds. When they start to dance, add the cut bell pepper, tomato and onion pieces and saute them. Add the prepared peanut paste and half cup of water and mix them together. Don’t dilute the gravy too much. Taste the gravy and add jaggery, salt and red chilli powder if needed. Cook for 10 to 15 minutes on medium flame, covered, stirring occasionally, till the bell peppers become tender and gravy thickens.
This capsicum curry tastes great with rice and with chapati.
Recipe 2:
Contributor: Gayathri
nenu e recipe try chesanu..chapathi loki ..baga nachindi.. Link to the Recipe
Recipe 3:
Contributor: ♡♡$я€€
nenu ela chestha
capsicum cut into 4 pieces
onions sliced and fried till transparent
cashew-konni
coconut -small piece
dhaniya jeera pwd
gasgasalu lightly roast
karvepaku few dry roast
little garam masala
tamarind
pinch of sugar or bellam
u have to grind onions cashew coconut gasgasalu dhaniya jeera karvepaku
in to fine paste then
add ginger garlic salt chilli pwd
heat oil in pan
fry above paste till it leaves oil
then add capscium pieces to it
add little garam masala
little tamarind
little sugar
poour water
one whistle in cooker
kavali ante gravy chikaga ayevariki boil cheyavacu
ur capsicum masala it done
Recipe 4
Contributor: √ⅰ∂ ｿ α ❀
capsicum curry
capsicum chinna pieces cut chesukovali
zeera+peanuts+putnalu moodu oil lekunda fry chesukovali
fry chesina zeera+pallilu+putnalu+chintapandu anni kalupukuni grind chesukovali water kalapakunda
pan lo oil vesi zeera+aavalu+minapappu+karivepaku vesi andhulo cut chesukunna capsicum pieces vesukuni mukkalu soft ga ayyevaraku fry chesi salt+pasupu+grind chesina powder vesukuni kasepu vunchi dinchesukuni kothimeer challukovali
chaala tasty vuntundhi ee recipe nd naku baa istam
Contributor: Soumya
Ingredients:
2 or 3 green bell peppers or capsicums,
1 small onion
1 tomato
- cut them all into small pieces.
For gravy:
1 cup of roasted peanuts, skins removed
1 tsp red chilli powder
2 tbsps of tamarind juice
2 small pieces of jaggery or tsps of sugar
2 cloves, small cinnamon stick, 1 tsp of cumin (jeera)
1 tsp of salt.
Grind all the above into a smooth paste by adding half cup of water.
Sometimes I substitute peanuts with toasted sesame seeds and sometimes I combine both peanuts and sesame seeds for different tastes.
Preparation:
In a pan, add one teaspoon of oil, when it is hot, add jeera (cumin) and mustard seeds. When they start to dance, add the cut bell pepper, tomato and onion pieces and saute them. Add the prepared peanut paste and half cup of water and mix them together. Don’t dilute the gravy too much. Taste the gravy and add jaggery, salt and red chilli powder if needed. Cook for 10 to 15 minutes on medium flame, covered, stirring occasionally, till the bell peppers become tender and gravy thickens.
This capsicum curry tastes great with rice and with chapati.
Recipe 2:
Contributor: Gayathri
nenu e recipe try chesanu..chapathi loki ..baga nachindi.. Link to the Recipe
Recipe 3:
Contributor: ♡♡$я€€
nenu ela chestha
capsicum cut into 4 pieces
onions sliced and fried till transparent
cashew-konni
coconut -small piece
dhaniya jeera pwd
gasgasalu lightly roast
karvepaku few dry roast
little garam masala
tamarind
pinch of sugar or bellam
u have to grind onions cashew coconut gasgasalu dhaniya jeera karvepaku
in to fine paste then
add ginger garlic salt chilli pwd
heat oil in pan
fry above paste till it leaves oil
then add capscium pieces to it
add little garam masala
little tamarind
little sugar
poour water
one whistle in cooker
kavali ante gravy chikaga ayevariki boil cheyavacu
ur capsicum masala it done
Recipe 4
Contributor: √ⅰ∂ ｿ α ❀
capsicum curry
capsicum chinna pieces cut chesukovali
zeera+peanuts+putnalu moodu oil lekunda fry chesukovali
fry chesina zeera+pallilu+putnalu+chintapandu anni kalupukuni grind chesukovali water kalapakunda
pan lo oil vesi zeera+aavalu+minapappu+karivepaku vesi andhulo cut chesukunna capsicum pieces vesukuni mukkalu soft ga ayyevaraku fry chesi salt+pasupu+grind chesina powder vesukuni kasepu vunchi dinchesukuni kothimeer challukovali
chaala tasty vuntundhi ee recipe nd naku baa istam
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