Tuesday, October 30, 2012

SPICY CHUDWA

SPICY CHUDWA


INGREDIENTS:
Poha / Beaten rice - 1 cup (Thick poha)
Salt to taste
Roasted chickpeas (Dhalia) - 1/4 cup
Peanuts - 1/2 cup
Dry coconut - 1 tbsp 
Finley sliced coconut pieces  - 10
Garam masala powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Oil - Deep fry
Curry leaves - 20
Red chili powder - 1 tsp

PREPARATION:
Heat oil in a wide sauce pan. Roast curry leaves, peanuts, dalia dal and coconut pieces separately in oil and take them into a bowl lined with paper towel using slotted spatula. Roast poha in oil. Add roasted poha to peanuts mix along with turmeric powder. Let it cool and tehn add required amount of salt, garam masala powder and red chili powder. Mix them all well and serve.




PALLI PAKODI - పల్లి పకోడీ

PALLI PAKODI - పల్లి పకోడీ
 
 
Palli pakodi or spicy fried peanuts is the simple and easy recipe for evening snack.




PALLI PAKODI



Soaked peanuts



Ingredients:
  1. Peanuts - 1 cup
  2. Chickpea flour (Gram flour / Besan / Senaga pindi) - 1/2 cup
  3. Rice flour - 2 tbsp
  4. Ginger garlic paste - 1 tsp (optional)
  5. Oil to deep fry
  6. Salt according to taste
  7. Red chilli powder - 1 tsp
  8. Garam masala  powder - 1/2 tsp (optional)
  9. Asafoetida (Hing / Inguva) - Pinch
  10. Baking soda - Pinch
Method:
  1. Soak peanuts in water for 2 - 3 minutes.
  2. Drain and add peanuts with all above ingredients except oil.
  3. Mix them well. Add very little water ( 1 - 2 tbsp) to bring them together. Batter should be as stiff as possible so do not add more water to it. Just add little by little to bring them together.
  4. Heat oil in a kadai or wide sauce pan.
  5. Add peanuts few at a time.
  6. Fry them on low flame till they turn golden brown.
  7. Remove them from oil and drain on paper towel.
  8. Repeat same with rest of peanuts mix.
  9. Tasty palli pakodi is ready to serve.

Sunday, October 28, 2012

RAVA LADDU WITH FRESH COCONUT - కొబ్బరి రవ్వ లడ్డు

RAVA LADDU WITH FRESH COCONUT - కొబ్బరి రవ్వ లడ్డు
Ball shaped sweet snack prepared with semolina and coconut.
(DIWALI SPECIAL SWEETS)
Rava laddu is one of my alltime favorite sweets. Rava laddu is also called semilona laddu. 


RAVA LADDU WITH FRESH COCONUT - కొబ్బరి రవ్వ లడ్డు



HYEDERABADI MUTTON BIRYANI RECIPE

HYEDERABADI MUTTON BIRYANI RECIPE









INGREDIENTS:
  1. Mutton (lamb or goat) - 1/2 kg
  2. Basmati rice - 2 cups
  3. Curd - 1/2 cup
  4. Turmeric powder - 1/4 tsp
  5. Red chili powder - 1 tsp
  6. Green chilies - 5
  7. Onions - 2
  8. Cardamom powder - 1/2 tsp
  9. Cloves - 3
  10. Cardamom - 2
  11. Cinnamon - 1 inch
  12. Caraway seeds (Shahi jeera / Sajira) - 1/4 tsp
  13. Salt to taste
  14. Lemon - 1
  15. Saffron - 1/4 tsp
  16. Ghee / Butter - 1 tbsp
  17. Oil to deep fry onions
  18. Garam masala powder - 1/4 tsp
  19. Water - 3 cups
  20. Coriander leaves - 3 tbsp
  21. Garlic - 2 medium cloves
  22. Ginger - 1 inch


PREPARATION:
Soak basmati rice in water.Grind green chilies, garlic and ginger into fine paste without adding water.Slice onions into thin pieces (lengthwise).Take cleaned mutton pieces into a wide bowl.Add green chili paste to mutton.Add curd, saffron, turmeric, red chili powder, garam masala powder, cardamom powder, lemon juice and salt.Mix them all well.Deep fry sliced thin onion pieces till they turn golden brown.Add half of fried onions to mutton mix.Add coriander leaves to mutton and keep it aside for 15 - 20 minutes.Heat ghee in a pan.Add shahijeera, cloves, cinnamon and cardamom.Add marinated mutton mix.Stir and cook for 5 minutes on medium flame.Drain and add basmati rice.Mix them all well and cook for 2- 4 minutes.Add 3 cups of water (adjust water as per the requirement).Cover the pan and cook till rice is done.Decorate with cooked eggs, sliced lemon, coriander leaves, fried onions.Mutton biryani is ready to serve (with any biryani gravy).

Note: If you are cooking in oven. Cook mutton gravy without adding basmati rice till mutton pieces becomes tender. Cook basamti rice to 3/4. Mix 3/4 cooked basmati rice and mutton gravy in a oven safe cookware or foil. Put it in oven till required time.

PALAK CHICKEN CURRY

PALAK CHICKEN CURRY
 పాలకూర చికెన్ 



INGREDIENTS:
  1. Chicken - 1/4 kg
  2. Palak / Spinach - 2 cups of chopped spinach
  3. Onion - 1
  4. Curry leaves - 6
  5. Garlic - 2 cloves
  6. Ginger - 1inch
  7. Green chillies - 6
  8. Salt to taste
  9. Oil - 1 11/2 - 2 tbsp
  10. Cumin seeds (Jeera) - 1/4
  11. Turmeric powder - 1/4 tsp
  12. Cinnamon - 1/2 inch
  13. Caraway seeds (Shahi jeera / Sajira) - Pinch
  14. Cloves - 2
  15. Cardamom (Elachi) - 2
  16. Salt to taste
PREPARATION:
  1. Clean and finely chop spinach.
  2. Grind green chillies, garlic, ginger and cumin seeds into paste (without adding water).
  3. Heat oil in a thick bottomed vessel or non stick sauce pan.
  4. Add sajira, cinnamon, cloves and cardamom.
  5. Add onion pieces and fry till they turn golden brown.
  6. Add turmeric powder, curry leaves and green chili paste.
  7. Add cleaned chicken pieces.
  8. Stir, cover and cook them for 8 - 10 minutes on low flame.
  9. Add chopped spinach and salt.
  10. Cover and cook for 10  - 15 minutes on low flame till curry becomes thick and little bit dry.
  11. Stir frequently to avoid curry from burning.

BREAD OMELET

BREAD OMELET 

బ్రెడ్ ఆమ్లెట్


BREAD OMELET TRIANGLES




BREAD OMELET


HOW TO STORE CRACKED WHEAT (GODUMA RAWA) FRESH FOR LONG TIME?

HOW TO STORE CRACKED WHEAT (GODUMA RAWA) FRESH FOR LONG TIME?
Keep cracked wheat or goduma rawa in plastic bag and put it in fresh and to avoid bugs.

Friday, October 26, 2012

CHINESE FRIED RICE

CHINESE FRIED RICE




INGREDIENTS:
  1. Cooked rice - 1 cup (Non sticky)
  2. Finely chopped or grated carrots - 1/2 cup
  3. Finely chopped beans - 1/4 cup
  4. Finely chopped or grated cabbage - 1/4 cup
  5. Finely chopped capsicum - 1/4 cup
  6. Finley chopped spring onion - 1
  7. Finely chopped green chilies - 1 tsp.
  8. Ajinomoto - 1/2 tsp.
  9. Soy sauce - 1 tsp.
  10. Salt to taste
  11. Oil - 1 tbsp.
PREPARATION:
  1. Cook rice.  (Not too soft and sticky).
  2. Take rice into a bowl and let it cool.
  3. Heat oil in a wide sauce pan.
  4. Add carrot pieces and fry for 10 - 15 seconds.
  5. Add beans pieces and fry for 10 - 15 seconds.
  6. Add chopped or grated cabbage and fry for 10 - 15 seconds.
  7. Add capsicum and green chilies.
  8. Stir and cook for 8 - 10 minutes on low flame.
  9. Add salt and ajinomoto.
  10. Add cooked rice and stir fry for 10 minutes on low flame.
  11. Stir continuously.
  12. Add soy sauce.
  13. Before you off the heat add spring onion pieces.
  14. Mix them all well and serve hot.
Note:
You can also add Garlic sauce - 1 tsp., Hot schezuan sauce - 1 tsp. to the ingredients.

SHAHI PANEER - షాహీ పనీర్ కర్రీ

SHAHI PANEER
 (COTTAGE CHEESE IN CASHEW GRAVY)

Ingredients:
  1. Indian Cottage cheese / Paneer - 1/4 kg
  2. Garlic ginger paste - 1/2 tsp
  3. Onion paste - 1 cup
  4. Tomato puree - 1/2 cup
  5. Curd / yogurt - 1 tbsp
  6. Cashew paste - 1 tbsp
  7. Almonds - 5
  8. Raisins - 5
  9. Lemon juice - 2 tsp
  10. Chopped coriander leaves - 2 tbsp
  11. Asafoetida (Hing / Inguva) - Pinch
  12. Cumin seeds (Jeera) - 1 tsp
  13. Sugar - 1 tsp
  14. Salt to taste
  15. Oil / ghee - 1 - 2 tbsp
Method:
  1. Cut paneer into small cubes of  1 inch size.
  2. Soak almonds in water for 1/2 hr.
  3. Heat oil or ghee in a cooking pan.
  4. Fry paneer cubes till they turn golden brown.
  5. Take fried paneer into bowl.
  6. In same oil add hing and cumin seeds.
  7. Add onion paste, garlic ginger paste and fry for a minute.
  8. Add tomato puree, curd and sugar.
  9. After few seconds add cashew paste, salt and lemon juice.
  10. Add 1/4 cup of water and cook till gravy boils.
  11. Add raisins, almonds and roasted paneer cubes.
  12. Garnish with coriander leaves and serve.

APPLE KHEER

APPLE KHEER (APPLE PUDDING)

INGREDIENTS:
  1. Apples - 4
  2. Milk - 1 Liter
  3. Cardamom (elachi) powder - 1/4 tsp
  4. Almonds - 4
  5. Sugar - 4 tbsp
  6. Pista - 5
PREPARATION:
  1. Peel, remove seeds and grate apples.
  2. Boil the milk in a pan.
  3. Add sugar to it, stir and cook on a medium flame till the milk gets reduced to half.
  4. Now add grated apples to it. 
  5. After first boil, remove from the flame. 
  6. Sprinkle with almonds, cardamom powder and pistas.
  7. Apple kheer is ready.
  8. You can serve it hot or cold.

FRUIT ICE CREAM



FRUIT ICE CREAM


MANGO LASSI - మాంగో లస్సి

MANGO LASSI - మాంగో  లస్సి  
 (MANGO SMOOTHY)



MANGO LASSI - మాంగో  లస్సి
 

Ingredients:
  1. Mango - 1 cup mango pieces
  2. Curd / yogurt - 1/2 cup
  3. Milk - 1/4 cup
  4. Sugar - 2 tbsp
  5. Cardamom (elachi) powder - pinch
Method:
  1. Peel and cut mango into small cubes.
  2. Now, beat in a mixer.
  3. Pour curd, milk and sugar.
  4. Whip for few 2 mintues.
  5. Add cardamom powder and ice pieces.
  6. Tasty mango lassi is ready to serve.

APPLE MILK SHAKE

APPLE MILK SHAKE 


INGREDIENTS:
  1. Apples - 1/4 kg
  2. Sugar - 10 tsp
  3. Milk - 2 Cups
  4. Water - 1 Cup
PREPARATION:
  1. After removing the seeds; cut the peeled apples into large pieces.
  2. Now, beat in a mixer. 
  3. Pour water, milk and sugar and beat well.
  4. Whip it for three minutes.
  5. Tasty apple milk shake is ready to serve.

HOW TO RETAIN FRESHNESS OF CARROTS?

HOW TO RETAIN FRESHNESS OF CARROTS?
If carrots look dry soak them in salt water for 1 hour to retain their freshness.

HOW TO TAKE OFF GARLIC SKIN EASILY?

HOW TO TAKE OFF GARLIC SKIN EASILY?
Roast garlic on griddle or tava without oil to remove garlic skin easily.

SIMPLE PANEER PAKODA - సింపుల్ పనీర్ పకోడి

SIMPLE PANEER PAKODA - సింపుల్ పనీర్ పకోడి
(Deep fried cottage cheese fritters dipped in chick peas flour)


PANEER PAKODA

 

Ingredients:
  1. Paneer (Indian cottage cheese) - 200 gms
  2. Gram flour (Besan)  - 1 cup
  3. Ajawain (Vamu) - 1/4 tsp
  4. Red chili powder - 1/2 tsp
  5. Salt to taste
  6. Baking soda - Pinch
  7. Water
  8. Oil to deep fry
Method:
  1. Cut paneer into square cubes.
  2. Mix besan, ajwain, red chili powder, baking soda and salt in a bowl.
  3. Add water and 1 tsp of oil and make a thick batter.
  4. Rest it for 5 minutes.
  5. Heat oil in a wok or kadai.
  6. Dip paneer piece in prepared batter and drop gently in hot oil.
  7. Fry till they trun golden brown.
  8. Serve with green chuteny or ketchup.

PUDINA PACCHADI - పుదినా పచ్చడి

PUDINA PACCHADI - పుదినా పచ్చడి
(MINT CHUTENY)

PUDINA PACHHADI


Ingredients:
  1. Mint (Pudina) -2  bunches
  2. Sesame seeds - 1 tbsp
  3. Green chillies - 3
  4. Grated raw coconut - 1/4 cup
  5. Salt to taste
  6. Oil - 1 tbsp
  7. Tamarind juice - 1 tbsp (thick) or you can soak 4 flakes (without seeds) of tamarind in little amount of water and add them while grinding.
  8. Mustard seeds - 1tsp
  9. Urad dal (Minapa pappu) - 1 tsp
  10. Curry leaves - 4

Method:
  1. Roast sesame seeds without oil and take them into a bowl.
  2. Add 1 tsp of oil and roast mint leaves and green chilies.
  3. Take sesame seeds, mint leaves, green chillies and coconut and tamarind juice into a blender and make thick paste.(without adding water)
  4. Heat oil in a pan for seasoning.
  5. Add mustard seeds and when they crackle add urad dal and curry leaves.
  6. Add this seasoning to grinded chutney and serve with roti or hot rice.

Thursday, October 25, 2012

SENAGALU TOMATO KOORA - సెనగలు టమాట కూర

SENAGALU TOMATO KOORA  - సెనగలు టమాట కూర
(CHOLE / CHANA AND TOMATO CURRY) 
This dish is prepared with white chick peas. We will also call it as kabuli chana. It goes well with puris.

SENAGALU TOMATO KOORA  - సెనగలు టమాట కూర

Ingredients:
  1. Kabuli chana (White chick peas / Senagalu) - 1 Cup
  2. Tomato - 1 medium size
  3. Cumin seeds (jeera) - 1 tsp
  4. Salt to taste
  5. Oil - 1 tbsp
  6. Onion - 1 small
  7. Curry leaves - 8
  8. Coriander leaves - 1 tbsp
  9. Turmeric powder - 1/4 tsp
  10. Garlic ginger paste - 1 tsp
  11. Water - 2 cups
  12. Red chili powder - 1 tsp
  13. Coriander (Dhaniya) powder - 1/2 tsp
  14. Coriander leaves - 1 tbsp

Method:
  1. Soak kabuli chana for 1 hour.
  2. Take chana into pressure cooker along with 2 cups of water.
  3. Cook them till 3 - 4 whistles.
  4. Take 2 - 3 tbsp of cooked chana into blender and make paste.
  5. Drain water from remaining chana. (We can use this water in cooking so do not throw them.)
  6. Roast cumin seeds without oil and make powder.
  7. Heat oil in a pan.
  8. Add chopped onion pieces and fry till they become tender.
  9. Add curry leaves, coriander leaves, turmeric, red chili powder and garlic ginger paste.
  10. Cook them for few seconds and add chana.
  11. Stir, cover and  cook for 2 minutes.
  12. Add salt and chana paste.
  13. Add chopped tomato pieces and 1 cup of water (use chana boiled water, if requried add little more).
  14. Add jeera powder.
  15. Stir and cook them all till gravy becomes thick. (It takes around 15 - 20 minutes.)
  16. Garnish with coriander leaves and serve with roti or puri.
MY FAVORITE SONGS:
LIKHE JO KHAT TUJHE FROM KANYADAAN


GREEN BEANS CURRY - బీన్స్ కూర

BEANS CURRY IN ENGLISH


GREEN BEANS CURRY - బీన్స్ కూర 

MASALA BATH (TINDORA RICE) - మసాలాబాత్

MASALA BATH (TINDORA RICE)
 
Rice cooked with masalas and tindora.
 
Ingredients:
  1. Basmati rice - 300 gms
  2. Tindora (Dondakaya / Ivy Gourd) - 10
  3. Cashews - 250 gms
  4. Curry leaves - 5
  5. Cumin seeds (Jeera) - 5 gms
  6. Cinnamon - 1 inch
  7. Asafoetida (Hing / Inguva) - Pinch
  8. Oil - 30 gms
  9. Salt  to taste
  10. Ghee / Butter - 1 1/2 tsp
  11. Green chillies - 6
  12. Mustard seeds - 1 tsp
  13. Coriander leaves - fistful
  14. Coriander seeds (Dhaniyalu) - 2 tsp
  15. Sesame seeds (Til / Nuvvlu) - 1 tsp
  16. Cloves (Lavangalu) - 4
  17. Dry coconut powder - 10 gms
  18. Grated fresh coconut - 3 tsp
  19. Water - double the volume of rice
Method:
  1. Roast dhaniya, jeera, cinnamon, cloves, dry coconut powder without oil.
  2. Grind them into fine powder.
  3. Soak rice in water.
  4. Slit tindora lengthwise into 4 pieces.
  5. Slit green chillies.
  6. Heat oil in a wide sauce pan.
  7. Add cashews in hot oil till they turn light brown and take them into bowl.
  8. In remaining oil add mustard seeds, jeera, curry leaves and asafoetida.
  9. Add green chillies.
  10. Add slitted tindora and cook for few minutes.
  11. Add drained rice to it stir and fry for few seconds.
  12. Add water double to rice.
  13. Add coriander powder, prepared powder mix (step 1 and 2), roasted cashews and salt to it and cook on low flame till rice is prepared.
  14. Garnish with coriander leaves and grated fresh coconut.

HOT AND SOUR CHICKEN CURRY - హాట్ అండ్ సోర్ చికెన్ కర్రీ

HOT AND SOUR CHICKEN CURRY - హాట్ అండ్ సోర్ చికెన్ కర్రీ
 
Hot and sour chicken curry is simple to prepare and also tasty.
HOT AND SOUR CHICKEN
 
 

 
Ingredients:
  1. Chicken pieces - 1/2 kg
  2. Garlic ginger paste - 1 tsp
  3. Coriander (Dhaniya) powder - 1 tsp
  4. Red chilli powder - 1 tsp
  5. Tomatoes - 2 medium
  6. Tamarind (without seeds) - Lemon size
  7. Turmeric powder - 1/4 tsp
  8. Salt to taste
  9. Garlic cloves - 4
  10. Pepper - 15
  11. Oil - 1 tbsp
  12. Coriander leaves - 1 tbsp
Method:
  1. Soak tamarind in water for about 1/2 hour and extract  its juice (1/2 cup).
  2. Chop tomatoes very small like 1/2 inch size.
  3. Crush garlic cloves and pepper. Keep them aside.
  4. Take a wide bowl.
  5. Take tamarind extract into the bowl.
  6. Add tomato pieces, turmeric powder, red chilli powder, dhaniya powder,  ginger garlic paste and salt.
  7. Mix them all well and squeeze tomatoes so that they will mix nicely in tamarind extract.
  8. Add cleaned chicken pieces to this mix and keep them aside for 1/2 hour.
  9. Heat oil in a thick bottomed vessel.
  10. Add crushed garlic and pepper powder.
  11. After 5 seconds (do not burn garlic just roast them) add soaked chicken along with tamarind mix and stir.
  12. Cover and cook till its water gets evaporated and chicken is well cooked.
  13. Cook on low flame and stir frequently,
  14. Finally garnish with coriander leaves and serve.

GRAM FLOUR STUFFED BITTER GOURD FRY

GRAM FLOUR STUFFED BITTER GOURD FRY
కాకరకాయ బేసన్ ఫ్రై 

INGREDIENTS:
  1. Bitter gourd / karela - 4 medium size
  2. Gram flour -   4 tbsp
  3. Ajawain - 1/4 tsp
  4. Salt to taste
  5. Red chili powder - 1 tsp
  6. Oil
PREPARATION:
  1. Slit bitter gourd lengthwise keeping edges intact.
  2. Remove seeds.
  3. Apply salt and keep aside for 15 minutes.
  4. Mix gram flour, red chili powder, ajwain and salt in a  bowl. 
  5. Heat oil in a pan.
  6. Fry slit bitter gourd on low flame till they turn golden brown.
  7. Let them cool.
  8. Stuff gram flour mix in each bitter gourd.
  9. Again heat oil in a pan.
  10. Fry stuffed bitter gourds in oil on low flame till they are cooked.
  11. Serve with rice.

BITTER GOURD FRY WITH STUFFED ONION PASTE

BITTER GOURD FRY WITH STUFFED ONION PASTE






INGREDIENTS:
  1. Bitter gourd / Karela - 2 Medium size
  2. Onion - 1 small
  3. Coriander leaves - Fistful
  4. Red chili powder - 1 tsp
  5. Cumin seeds - 1 tsp
  6. Salt to taste
  7. Amchoor  powder - 1 tsp (Optional)
  8. Oil - 1 tbsp
PREPARATION:
  1. Slit bitter gourd lengthwise keeping ends intact.
  2. Remove seeds.
  3. Apply salt to bitter gourd and keep them covered for 1/2 hour.
  4. Grind onion pieces, coriander leaves, red chili powder, salt, cumin seeds and amchoor powder in to fine paste.
  5. Squeeze bitter gourd and keep them aside.
  6. Now stuff prepared onion paste in eacbh bitter gourd.
  7. Heat 1 tbsp of oil in a pan.
  8. Fry stuffed bitter gourd on low flame till they cooked and turns golden brown.
  9. Serve with rice.

BITTER GOURD FRY WITH COCONUT POWDER

BITTER GOURD FRY WITH COCONUT POWDER
 కాకరకాయ కొబ్బరి పొడి ఫ్రై 









INGREDIENTS:
  1. Bitter gourd / Karela - 2 medium size
  2. Dry coconut powder - 2 tbsp
  3. Garlic cloves - 2
  4. Salt to taste
  5. Red chili powder - 1/2 tsp
  6. Cumin seeds - 1/4 tsp
  7. Oil
PREPARATION:
  1. Slit bitter gourd lengthwise keeping edges intact.
  2. Remove seeds.
  3. Apply salt and keep aside for 15 minutes.
  4. Grind coconut powder, garlic, red chili powder, cumin seeds and salt into fine powder.
  5. Heat oil in a pan.
  6. Fry slit bitter gourd on low flame till they turn golden brown.
  7. Let them cool.
  8. Stuff this powder in each bitter gourd.
  9. Again heat oil in a pan.
  10. Fry stuffed bitter gourds in oil on low flame till they are cooked.
  11. Serve with rice.
Note:
We can also cut  bitter gourds into 2 inch pieces after removing seeds.  Heat oil add few curry leaves. Then add  bitter gourd pieces. Fry them in oil till they turn golden brown. Add prepared powder along with pinch of turmeric. Fry them on low flame till they are cooked.

Wednesday, October 24, 2012

SPICY MASALA VADA - మసాల వడ (1)

SPICY MASALA VADA - మసాల వడ (1)
 
(DEEP FRIED BENGAL GRAM BASED SPICY DOUGHNUT)

Masala vada or masal garelu we normally prepare on dussera festival. Its spicy and can be made anytime as evening snack.



SPICY MASALA VADA - మసాల వడ
 
DOUGH FOR MASALA VADA


 

Ingredients:
  1. Chana dal (Senaga pappu) - 2 cups
  2. Onions - 1/2 cup (Finely chopped)
  3. Curry leaves - 8
  4. Ginger - 1 inch (Finely chopped)
  5. Garlic – 2 cloves
  6. Red chili powder – 1 tsp.
  7. Mint leaves – 1 tbsp.
  8. Coriander leaves – 1 tbsp.
  9. Salt to taste
  10. Oil to deep fry
  11. Coriander leaves - 1 tbsp.
Method:
  1. Soak chana dal in water for 3 hours.
  2. Drain water and grind half dal along with ginger piece and garlic cloves.
  3. Add remaining dal to prepared paste and again grind for 2 seconds(not too soft). It should be semi soft and thick. Do not add water. 
  4. Take it into a bowl and add onions, salt, finely chopped mint, coriander and curry leaves. Mix well.
  5. Heat oil in kadai or wide sauce pan.
  6. Take lemon sized dough.
  7. Put it on a polythene paper or on a palm.
  8. Press it into a circular disc.
  9. Gently drop it in heated oil.
  10. Fry them till they turn golden brown.
  11. Serve hot.

Tuesday, October 23, 2012

HOW TO RETAIN EGG PLANT COLOR?

HOW TO RETAIN EGG PLANT COLOR?


When cooking eggplant add a spoon of milk to a bowl of water and add the cut up pieces to that water. The eggplant will retain their color without becoming black.

SARVAPINDI - సర్వపిండి

SARVAPINDI - సర్వపిండి
(CRISPY RICE FLOUR FLAT BREAD)
 
This typical snack can be served as breakfast and also as evening snack. It takes time to prepare it but if you are travelling you can carry this to eat during your journey. This recipe is mostly prepared in telangana region. This is also called as sarvappa, ginnepindi, ginne appa or tapala pindi.
 
Ingredients:
  1. Rice flour - 1 cup
  2. Chana dal (senagaappu) - 11/2 tbsp
  3. Coriander (dhaniya) powder - 1 tsp
  4. Garlic - 1 flake
  5. Cumin seeds (jeera) - 1/2 tsp
  6. Salt to taste
  7. Green chillies - 4
  8. Onion - 1 small
  9. Sesame seeds - 1 tbsp
  10. Peanuts (Palli) - 1 tbsp
  11. Curry leaves - 5
  12. Oil

Method:
  1. Soak chana dal in water for 1/2 hour.
  2. Roast peanuts without oil.
  3. Cut onions into slices.
  4. Make green chilli paste with garlic and cumin seeds.
  5. Take rice flour into a bowl.
  6. Add soaked chana dal, roasted peanuts, onion pieces, green chilli paste, coriander powder, sesame seeds, curry leaves and salt.
  7. Add water and make a semi soft dough. Not much softer and not much harder dough.
  8. Take a wide pan.
  9. Grease oil.
  10. Take a hand full for dough and make a ball spread all over the pan equally.
  11. Make small holes all over the spreaded dough and add oil.
  12. Put it on heat and cook on low flame till it turns golden brown.
  13. If needed cook both sides.
  14. Serve with any pickle or chutney.
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