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Cauliflower Manchurian |
PROCEDURE:
1. DIP CAULIFLOWER IN CORNFLOUR WATER AND DEEP FRY.
2. HEAT OIL IN KADAI AND FRY CHOPPED ONIONS,CHILLIES,GINGER,GARLIC .LET THESE BE FRIED FOR 5 MIN.
3. NOW ADD SALT,FRIED CAULIFLOWER,CHILLI SAUCE,SOYA SAUCE,SPRING ONIONS. LET IT FRY FOR 5 MIN.
4. JUST BEFORE REMOVING KADAI FROM HEAT, ADD AJNAMOTO( TASTING SALT),CORIANDER LEAVES.
TASTY CAULIFLOWER MANCHURIA READY. SERVE HOT WITH TOMATO SAUCE. |
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Tomato Soup |
INGREDIENTS:
BUTTER- 3 TBSP
BAYLEAF-1
GARLIC-1 CLOVE(CHOPPED)
TOMATOES-4 LARGE(CHOPPED)
SALT-2TSP
PEPPER-1/4TH SPOON
SUGAR-1 TBSP
PROCEDURE:I PREFER PRESSURE COOKER FOR QUICK COOKING.
1.MELT BUTTER IN COOKER. ADD BAY LEAF,GARLIC,TOMATOES,SALT,PEPPER,SUGAR
2.CLOSE COOKER AND COOK FOR 2 WHISTLES.
3.REMOVE FROM HEAT. OPEN THE COOKER AND REMOVE BAY LEAF FROM SOUP.
4. NOW BLEND THE SOUP IN A MIXIE.
5. RETURN TO COOKER.REHEAT AND SERVE.
TRY IT ON A COLD DAY OR RAINY DAY |
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Vegetable Samosa |
INGREDIENTS:
MAIDA - 1 CUP
OIL -3 TBSP
SALT -FOR TASTE
FOR STUFFING CURRY:
POTATOES -6
PEAS -A FISTFULL
CARROTS -2 ( CUT INTO TINY SIZE)
ONIONS -1
GREEN CHILLIES-2
CHILLI POWDER- 1 TSP
SALT -FOR TASTE
GARAM MASALA POWDER- 1 TSP
PROCEDURE:
1. MIX THE DOUGH INGREDIENTS. ADD WATER LITTLE BY LITTLE AND MAKE HARD DOUGH. KEEP IT UNDER A WET CLOTH FOR 10 TO 15 MIN.
2. BOIL POTATOES. LET IT COOL AND PEAL THE SKIN OF POTATOES AND SMASH THEM.
3. COOK PEAS AND CARROTS AND ADD THESE TO SMASHED POTATOES.
4. HEAT OIL IN A PAN AND FRY ONIONS.WHEN IT TURNS TO GOLDEN BROWN COLOUR,ADD SMASHED POTATO,CARROTS,PEAS MIX AND CHILLIES.
5 FRY FOR 5 MIN AND ADD SALT,CHILLI POWDER,GARAM MASALA POWDER AND COOK FOR 10 MORE MINUTES.NOW CURRY IS READY FOR STUFFING
6. DIVIDE THE DOUGH INTO 16 EQUAL PORTIONS AND ROLL OUT LIKE A CHAPATHI WITH EACH PORTION.
7. CUT CHAPATHI INTO HALF SUCH THAT IT LOOKS LIKE SEMI CIRCLE
8 APPLY WATER ON EDJES OF SEMI CIRCLED CHAPATHI , SHAPE INTO CONE AND STUFF IT WITH CURRY.
9. SEAL THE EDJES AND DEEP FRY TILL SAMOSA IS CRISP.
10.DRAIN INTO AN PAPER TOWEL
11. SERVE HOT WITH TOMATO SAUCE.
DEAR FRIENDS, I USED TO DO IT FAST IN CALIFORNIA BECAUSE I USED POTATO POWDER, FROZEN PEAS,CARROTS. SO I COULD NOT FIND DIFFICULTY IN COOKING. EVEN SAMOSA PASTRIES ARE ALSO AVAILABLE. SO SAMOSAS ARE READY WITH IN 15 MIN. |
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Pizza |
INGREDIENTS FOR CRUST:
3 CUPS ALL PURPOSE FLOUR
1 ENVELOPE FAST RISING DRY YEAST
1 TEASPOON SUGAR
1 TEASPOON SALT
1 CUP VERY WARM WATER
2 TABLESPOONS OLIVEOIL
HOW TO PREPARE CRUST(PIZZA BASE)
MIX FLOUR,YEAST,SUGAR ,SALT IN A BOWL. NOW POUR HOT WATER ,OLIVE OIL INTO IT UNTILL IT FORMS A DOUGH.TURN DOUGH ONTO LIGHTLY FLOURED SURFACE. KNEAD FOR 10 MIN. COVER WITH A TOWEL AND LEAVE IT FOR 20 MIN.
SPRINKLE PIZZA PAN WITH CORNFLOUR. PAT DOUGH OVER PAN STRETCHING AND SHAPING TO MAKE HALF INCH HIGH RIM AROUND EDGE.
PROCEDURE:
1. COMBINE TOMATO SAUCE,GARLIC,ITALIAN HERBS OR TULASI LEAVES IN A BOWL. ADD LITTLE SALT AND MIX.
2. SPREAD THIS OVER THE CRUST.
3. SPREAD ONIONS,CAPSICUM,MUSHROOMS,TOMATOES,OLIVES ETC...(VEG ETABLES OF U'R CHOICE)
4.SPRINKLE 2 CUPS OF MOZZARELLA CHEESE(SHREDDED) ON THE TOP.
5.BAKE THIS PIZZA AT 450 DEGREES ON BOTTOM RACK FOR 25 MIN.CHECK IF ALL THE CHEESE IS MELTED AND CRUST TURNS BROWN. |
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| Kajjikayalu |
Ingredients:
500 gms maida (all-purpose flour)
4-5 tbsps ghee
enough water to knead the maida
salt to taste
oil for deep frying
For the filling:
1/4 dry coconut finely grated
1 cup sooji/semolina (you can use putnala pappu/roasted chick peas or khus-khus/poppy seeds in place of sooji)
1 cup sugar
1 tsp cardamom pwd
3 tbsps finely chopped cashewnuts
Methods:
1. Mix the maida with salt, 2-3 tbsps ghee and enough water to make a pliable dough, not too soft. Divide the dough and shape into small balls as shown in the picture. Keep aside covered for half an hour.
2. Meanwhile, heat a pan, add 1 tbsp ghee and add the grated coconut and roast over medium flame for a few minutes, approx 3-4 mts. Remove and keep aside. If using fresh coconut, roast the coconut till golden brown. Ensure that its well roasted, it takes longer time to roast than dry coconut.
3. In the same pan, add 1 tbsp ghee and add the sooji and roast over medium flame till it turns light pink, approx 7-8 mts. Remove, cool and keep aside.
4. Powder the sugar and mix with the roasted sooji, grated coconut, cardamom powder and cashewnuts. The filling is ready. Keep aside.
5. Now, roll each ball with the rolling pin into a thin puri.
6. Spread a tablespoon of the filling on one half of the rolled out dough. Wet your finger and run it along the edges of the spread out dough with water and fold over to the opposite end, enclosing the stuffing to form a semi-circle shaped kajjikaya. Press the ends firmly so that the filling doesnt come out during the deep frying process.
7. Heat enough oil in a wide vessel to deep fry the stuffed kajjikayalu. Drop 3-4 kajjikayalu into the oil slowly and deep fry them till golden brown, turning them carefully to the other side so that it cooks on all sides. Deep fry on medium heat and not piping hot oil.
8.Cool and store in air tight containers. Kajjikayalu remain fresh for atleast a week and can be stored for 3-4 weeks. |
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| Bread Pizza |
BREAD SLICES-4
ONIONS-2
TOMATOES-2
TOMATO SAUCE
MOZERELLA CHEESE(PIZZA CHEESE)
PROCEDURE:
TAKE BREAD SLICE AND PUT SOME ONION,TOMATO PEICES ON IT. NOW PUT TOMATO SAUCE HERE AND THERE ON BREAD. NOW SPRINKLE MOZERELLA CHEESE THROUGHLY ON IT. NO NEED TO ADD SALT. BECUSE CHEESE IS SALTY.
NOW TAKE A NON STICK PAN AND PLACE ALL THE 4 BREAD SLICES ON IT AND CLOSE WITH A HEAVY PLATE IN INVERTED POSITION. FLAME SHOULB BE ON LOW. AFTER 5 MIN CHECK IF ALL CHEESE IS MELTED. IF NOT WAIT UNTILL ALL CHEESE IS DONE.
THIS IS VERY EASY AND TASTY. MY DAUGHTER LIKES IT VERY MUCH. |
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Masala Omllette |
cut 1 small onion (minute size).to this add 2 eggs,little salt,turmeric,chilli powder,jeera-2 pinches),curry leaves cut into minute size, garam masala-pinch. now mix everything throughly . take a pan and put 3 spoons of oil. after oil getting heated pour this egg mixture
and spread it evenly. after 2 min reverese this omlette. remove from stove when both sides r cooked without raw smell. |
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Ulava Chaaru |
Ingredients:
250grams black ulavalu
5grams cumin seeds
1bunch curry leaves
3number green chilies
5grams mustard seeds
2tbsp oil
2number red chilies
to taste salt
25grams tamarind, soaked in hot water
Directions:
Wash ulavalu well and soak in water for 6 hours. Add 3 cups of water and pressure cook them for 30-40 minutes. Separate the water from the seeds and keep aside.
Heat oil in a pan, fry red chilies, mustard and cumin seeds, curry leaves for 1 minute and add tamarind water.
Then add the boiled water, salt, green chilies and boil for 15-20 minutes.
Now blend the boiled seeds (ulavalu) to a fine paste and add to the tamarind water. Mix well and cook until a thick gravy is formed.
Remove from heat and serve with idlis or rice.
This can also be served as soup with cream on it. |
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Cabbage Curry |
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Imagine how would it be – the combination of simple and tender taste of cabbage with a unique taste of mustard seeds. Hmmmm.. yummy and very different …
This Andhra style recipe is popularly known as “ Cabbage Aava pettina Koora” – especially made during marriages and important ceremonies in coastal Andhra. It’s a simple, healthy and No-mess, No-fuss curry.
Here it goes…
Ingredients:
Cabbage (medium size) - 1
Mustard seeds - 1 tbsp
Red Chillies - 2
Salt - to taste
Turmeric - 1/4 tbsp
Water - to boil
Green Chillies - 2
Curry leaves - few
Chilli powder - 1/4 tbsp (optional)
For Tadka:
Chana Dal - 1/2 tbsp
Urad seeds - 1/2 tbsp
Hing - a pinch
Oil - 1 tbsp
Jeera - 1/2 tbsp
Preparation:
1. Finely chop the cabbage and cook it with water, salt and turmeric. Drain the water and keep aside.
2. Grind the mustard seeds with red chillies into a fine powder. Its preferred not to roast them.
3. Heat the oil in a pan and put the ingredients for Tadka and finely chopped green chillies. Then add the cooked cabbage and season it with salt and chilli powder.
4. Then finally add the ground mustard powder & curry leaves and cook for 2-3 mins on low heat.
It tastes good with both chapathi/roti and rice. |
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Guthi Mutton Pulav |
Ingredients
Part A :
200 grams onion (big ones)
20 grams (approx 5-6) green chillies
1 cup pudina, cleaned
1 cup ginger sliced
10 gms (approx 2 tbsp) oil
1 cup coconut milk
3 cups pulav rice [washed and soaked]
1/2 mutton pieces cooked with salt
1/2 kg brinjals
Part B:
1/2 kg tomato's sliced
10 grams (1 tsp) garlic paste
2 tsp chilli powder
1 tsp turmeric powder
1 tsp cloves pattai powdered
Method
Fry ingredients in part a in pan with 10 grams of oil
Mix ingredients in part b b with cooked mutton and add 1 cup of water
Cook it till it becomes soft
Cook rice with coconut milk
Slice brinjals with salt
Add every thing together and fry
Add required salt
Preserve hot and serve |
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Gongura Pachadi |
Ingredients
2 cups gongura leaves
1 tsp tamarind juice
1 tsp salt (rocksalt)
1 tsp oil
12 small onion peeled
1 cup big onion diced
20 red chillies
fry in oil and powder:
20 red chillies
1 tsp dhania
2 tbsp urad dhal
1 tbsp sesame seeds
1/2 tbsp cumin seed
Method
Wash gongura leaves, fry in a pan with little oil
Close the pan with a lid, cook for a while
Add tamarind juice
Using a pestle, pound the cooked leaves
Add salt, 1/4 tbsp sugar, all powdered ingredients till every thing blends well
Season with mustard
Add onions
Mix with 1 cup of boiled water
Gongura pachadi is to serve
fry in oil and powder:
20 red chillies
1 tsp dhania
2 tbsp urad dhal
1 tbsp sesame seeds
1/2 tbsp cumin seed |
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Vegetable Samosa
INGREDIENTS:
MAIDA - 1 CUP
OIL -3 TBSP
SALT -FOR TASTE
FOR STUFFING CURRY:
POTATOES -6
PEAS -A FISTFULL
CARROTS -2 ( CUT INTO TINY SIZE)
ONIONS -1
GREEN CHILLIES-2
CHILLI POWDER- 1 TSP
SALT -FOR TASTE
GARAM MASALA POWDER- 1 TSP
PROCEDURE:
1. MIX THE DOUGH INGREDIENTS. ADD WATER LITTLE BY LITTLE AND MAKE HARD DOUGH. KEEP IT UNDER A WET CLOTH FOR 10 TO 15 MIN.
2. BOIL POTATOES. LET IT COOL AND PEAL THE SKIN OF POTATOES AND SMASH THEM.
3. COOK PEAS AND CARROTS AND ADD THESE TO SMASHED POTATOES.
4. HEAT OIL IN A PAN AND FRY ONIONS.WHEN IT TURNS TO GOLDEN BROWN COLOUR,ADD SMASHED POTATO,CARROTS,PEAS MIX AND CHILLIES.
5 FRY FOR 5 MIN AND ADD SALT,CHILLI POWDER,GARAM MASALA POWDER AND COOK FOR 10 MORE MINUTES.NOW CURRY IS READY FOR STUFFING
6. DIVIDE THE DOUGH INTO 16 EQUAL PORTIONS AND ROLL OUT LIKE A CHAPATHI WITH EACH PORTION.
7. CUT CHAPATHI INTO HALF SUCH THAT IT LOOKS LIKE SEMI CIRCLE
8 APPLY WATER ON EDJES OF SEMI CIRCLED CHAPATHI , SHAPE INTO CONE AND STUFF IT WITH CURRY.
9. SEAL THE EDJES AND DEEP FRY TILL SAMOSA IS CRISP.
10.DRAIN INTO AN PAPER TOWEL
11. SERVE HOT WITH TOMATO SAUCE. |
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Sonthi Podi – Ginger Powder
100 gms dry ginger
3 tsp bengal gram
3 tsp black gram
2 tsp ghee
Salt
Roast dry ginger and break into small pieces.
Roast Bengal gram, black gram with ghee till golden brown. Allow them to cool
Blend dry ginger, salt with mixture and make into fine powder. |
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Vankaaya Kura – Brinjal Cury
10 brinjals
2 onions
5 garlic
2 tbsp tamarind paste
1 tsp chili powder
1/3 tsp turmeric powder
1 tsp coriander (dhania) powder
1/2 tsp cumin (jeera) powder
1 tbsp butter or ghee
1/2 tsp sugar
1 tsp cumin seeds
12 curry leaves
1/3 tsp methi seeds
oil
salt
coriander leaves (garnish)
Wash and dry the brinjals. Keep the stalks.
Prepare the stuffing first.
Heat 1 tbsp oil in a pan and add the garlic and onions and fry on medium heat for 5-6 minutes till transparent.
Remove from fire and cool.
Grind to a paste adding little water.
Add the coriander (dhania) powder, cumin (jeera) powder, chili powder, butter or ghee, sugar and salt. Mix well.
Now take each brinjal and cut from the base end and make a slit towards stem side but not all the way through i.e slit each brinjal into four sections lengthwise without cutting off the crown.
Seperate the brinjal quarters gently and fill the stuffing inside slowly without breaking the brinjals. Repeat the same process for all the brinjal and keep aside for remaining paste.
Now Heat 2 tbsp oil in a pan. Add cumin seeds and let them splutter.
Add the methi seeds and curry leaves and fry for 2-3 seconds.
Now slowly place each of the stuffed brinjals in the pan and add the remaining paste on top and sprinkle 1/4 cup of water.
Cover and cook for 20-30 minutes on slow heat.
Once the brinjals are three fourth cooked add the tamarind paste and one cup water.
Add Salt to taste.
Cover and cook further for another 15 to 20 minutes or till the brinjals are well cooked and soft to touch.
Garnish with coriander leaves. |
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Yerra Gummadi Kaayi Kura
2 cups of peeled and cubed pumpkin
1 big tomato chopped
2 medium onions chopped
1 tbsp grated jaggery
2 green chili
2 dry red chili
1/2 tsp red chili powder
1/4 tsp turmeric powder
1 tsp coriander (dhania) powder
1/2 tsp mustard seeds
1 tsp cumin (jeera) seeds
1 tsp black gram
10 garlic mashed
10 curry leaves
coriander leaves (garnish)
Heat 2-3 tbsp of oil in a pan. Add the mustard seeds and let them splutter.
Add cumin (jeera) seeds, dry red chilis, black gram, garlic and curry leaves and fry till brown.
Add the chopped onions and fry till transparent.
Add 2 cups of cubed pumpkins, tomatoes, turmeric and salt and let it cook covered on low heat for 15 minutes.
Add chili powder, coriander (dhania) powder and jaggery and mix well.
Add 1/2 cup water, cover and cook on slow fire till pumpkin is soft and cooked.
Garnish with coriander leaves. |
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Kaakara Kaayi Pulusu
3-4 medium sized ridge gourds
1 big onion sliced
2 green chili slit lengthwise
3 tbsps thick tamarind paste
10 cloves garlic
2 ginger chopped
3/4 tsp chili powder
1 tsp dhania powder
1/2 tsp jeera powder
1/4 tsp turmeric powder
2 tsp sugar
curry leaves
salt
oil
Peel and deseed the ridge gourd (i.e) scoop out the seeds with a spoon and cut into 2 pieces.
Boil these pieces in 2 cups of water and salt till three fourth cooked.
Heat 1 tbsp oil in a pan and fry the boiled ridge gourd pieces for 5-7 minutes.
Remove from fire and keep aside.
In the same pan add 1 tbsp oil and add the onions, garlic and ginger and fry till transparent.
Cool and grind to a paste.
Heat 1 tbsp oil in the pan add curry leaves, green chili and the coarse onion paste. Fry for 2 minutes.
Add dhania powder, jeera powder, chili powder, turmeric and sugar. Mix well.
Add the fried ridge gourd pieces and tamarind paste and mix well.
Add salt to taste and 3 cups of water and let the ridge gourds cook well till you get gravy (Pulusu). |
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