WELCOME TO LAVANYA PRATTI'S FOOD COURT, Bon Appétit

GONGURA LEAVES (Red Sorrel Leaves)PICKLE(Andhra style ):

2011-08-13T13:19:00.000-07:00

Preparation & cooking time – 1/2 hr
Serves – ....
Cuisine – India

Ingredients:

Fresh gongura leaves (red sorrel)- 1 pound
whole dry red chillies - 40
Methi seeds (fenugreek)- 1 tsp
Mustard seeds (avalu) - 1 tsp
Sea Salt - 4 tsp
Tamarind (chintapandu)- 2 small lemon size(Make tamarind paste by boiling it in 1 glass of water)

Tempering:
10 tbsp oil
2 tsp mustard seeds
2 whole dry red chillis
Minapppapu (black gram dal)- 1 1/2 tbsp
Senaga pappu (bengal gram dal)- 1 1/2 tbsp
12-15 cloves garlic (peeled and lightly crushed)
Jeela karra (cumin) - 2 tsp
Asafoetida (inguva)- 2 pinches

How to make:

1.First seperate the gongura leaves from the stalks and wash.Now leave them in an open cool and dry place for 1 day for drying .(Spread over news paper or tissue paper).

2.Heat 2-3 tbsp oil in a thick bottomed vessel.Add the leaves,little salt and fry them till rawness disappears and it becomes soft.Remove and cool.

3.In the same vessel add methi seeds and dry roast them (means fry with out oil)till light brown (remove and let it cool down)and then add mustard seeds( dry roast them also )dry red chillis (fry them in little oil).Remove from fire and cool.

4.Grind these above ingredients with little salt.

5.Tempering : Heat 10 tbsps of oil in a pan add the mustard seeds,black gram dal,bengal gram dal,cumin,garlic,asafoetida,dry red chillis and let them splutter.Now add tamarind paste,above grinded ingredients fry it for 1 min .Remove from fire and add it to the fried gongura leaves along with the oil.

6.This Traditional Andhra pickle can be stored in an air tight container for 1 year and goes well with hot rice and ghee.

KHAMAN - DHOKLA :

2011-08-06T15:52:00.000-07:00

Preparation & cooking time – 45 min
Serves – 4 or 5 persons
Cuisine – India

Ingredients:

Mix the below ingredients (except ENO FRUIT SALT) together and let it rest for 30 minutes.

Besan (gram flour)-2 cups
Lemon juice - 1 tbsp
Yogurt-1 cup
Ajwain -1/4tsp
Water-1 cup
Ginger - 1tsp
Salt -1tsp
Turmeric powder-1/4 tsp
Green chilli chopped-2

ENO fruit salt - 2tsp

For seasoning/tempering/talimpu :

coriander leaves(for garnishing)
coconut scraped - 1/4 cup(for garnishing)
Oil - 2tbsp
Mustard seeds-1/4 tsp
cumin - 1/4 tsp

How to make:

1.Now add ENO fruit salt to besan batter after 30 min. Mix the batter well.

2.As soon as you add ENO fruit salt steam on high flame using greased (grease idli plates with cooking oil spray )idli plates for 15 to 16 minutes.

3.Now do tempering . First heat oil in one pan add mustard seeds when they splutter add cumin saute for 1 sec then turn off flame.

4.Put this tempering on Dhoklas and garnish with coriander ,scraped coconut . Serve them when they are medium hot.

5.Have these yummy Idli style KHAMAN - DHOKLAS with coconut chutney or mint chutney or with any chutney...

IDLI STYLE SOOJI /SEMOLINA DHOKLA :

2011-07-14T12:19:00.000-07:00

Preparation & cooking time – 45 min
Serves – 4 or 5 persons
Cuisine – India

Ingredients:

Mix the below ingredients (except ENO FRUIT SALT) together and let it rest for 30 minutes.

Sooji/Rava/Semolina-2 cups
Yogurt-1 cup
Ajwain -1/4tsp
Water-1 cup
Ginger - 1tsp
Salt -1tsp
Turmeric powder-1/4 tsp
Green chilli chopped-2

ENO fruit salt - 2tsp

For seasoning/tempering/talimpu :

coriander leaves(for garnishing)
sesame seeds -2 tsp
Oil - 2tbsp
Bell pepper - 1/4 (cut into long thin pieces)
carrot grated - 1/4 tsp
green peas - 1/4 tsp
Mustard seeds-1tsp
chana dal - 1/4 tsp

How to make:

1.Now add ENO fruit salt to sooji batter after 30 min. Mix the batter well.

2.As soon as you add ENO fruit salt steam on high flame using greased (grease idli plates with cooking oil spray )idli plates for 15 to 16 minutes.

3.Now do tempering . First heat oil in one pan add mustard seeds when they splutter add chana dal ,sesame seeds saute for 1 sec then add carrot ,bell pepper ,green peas ,coriander turn off flame.

4.Put this tempering on Dhoklas serve them when they are medium hot.

5.Have these colorful Idli style dhoklas with coconut chutney or mint chutney or any chutney...

INSTANT RAVA /SEMOLINA/RAWA IDLI :

2011-06-19T16:29:00.000-07:00

Preparation & cooking time – 1/2 hr
Serves – 3 or 4 persons
Cuisine – Asian

Ingrdients :

oil - 2 tbsp
Rava/Sooji - 2 cups
mustard seeds(avalu) - 1tbsp
Hing/Asafoetida/inguva - pinch
Urad dal (minapappu)-1 tsp
Chana Daal (pachisenagapappu)- 1 tsp
Whole dry red chilli(endu mirapakaya) - 1
cashews - 1 tbsp(break into small pieces)
karvepaku/curry leaves - few
Perugu /curd - 1 cup
water - 1 cup
Green chilies (cut into small pieces) - 1 tsp
Ginger - 1tsp
Salt - 1tsp
coriander - 1/4 cup
ENO Fruit salt - 2tsp
Tomato and coriader - 1 cup for garnishing (cut into thin slices)
cooking oil spray

How to make:

1.Fisrt heat oil on medium flame in one pan then add chana daal,mustard seeds,whole red chilli,urad daal,asafoetida stir them until they get golden brown colour .

2.Now add sooji then stir it until it gets nice aroma .Turn off the flame now .

3.Let sooji cool down to the room temperature .Now into this add ginger,salt,green chilli pieces,1/4 cup coriander ,cashews,curd,curry leaves ,water mix it well .

4.Now let the batter rest for 1/2 hr.Now add ENO fruit salt for fermentation.As soon as you add ENO salt put it in non stick idli stand (spray oil on idli stand).Before you put sooji batter keep tomato slice and coriander in those idli stands then put sooji batter .

5.Now cook it in pressure cooker with out wt for 17 min.

6.Have yummy hot idlis with coconut chuney or tomato pickle or tomato chutney ....

PUMPKIN HALWA:

2010-11-20T11:26:00.000-08:00

Preparation & cooking time – ½ hr
Serves – 5 or 6 persons
Cuisine – Asian

Ingredients:

Grated pumpkin – 1 cup
Ghee – 3 or 4 tbsp
Jaggery – 1 cup
Cardamom – 2 or 3
cashews & raisins – 4 or 5 (for garnishing)

How to make:

1.First wash the pumpkin well then remove the skin of the pumpkin and grate it.Heat a pan, fry the pumpkin without adding water. The moisture content in the pumpkin is more than enough to cook the entire recipe.

2.Make sure the pumpkin losses its moisture. This will take upto 10 min.

3.Now add the ghee and mix well. Add the jaggery ,cardamom mix well and cook until the ghee oozes out and floats on top. This will take another 5 min. Mix well and switch of the stove.

4.Now garnish with cashews,raisins …and serve.

METHI CHAMAN:

2010-11-14T08:24:00.000-08:00

Preparation & cooking time – ½ hr
Serves – 5 or 6 persons
Storage – 1 day
Cuisine – Asian

Ingredients:

Methi – 5 bunches
Palak – 5 bunches
coriander leaves – 1/2 cup (for garnishing)
coriander powder – 1tsp
whipping cream – 2 or 3 tbsp
cumin seeds – 1tsp
whole garama masala – 1tsp
Garlic - 5(cut into small pieces)
ginger garlic paste -1/2 tbsp
ginger powder – ½ tsp
green chillies – 8 or 9 (cut into small pieces)
Murstard oil – 1tbsp
Butter salted – 1tbsp
Onion – 1 (large)(cut into small pieces)
paneer – 1 cup(sliced)
salt - enough
Sugar – pinch
Turmeric – pinch
Water – enough
Garam masala pdr - pinch

How to make :

1.First wash Methi and palak then boil after that make it to coarse paste.

2.In a pan heat oil, on medium heat whole garama masala ,cumin seeds, chopped onion finely cook till onions are golden brown colour then add , garlic pieces ,turmuric, butter, ginger garlic paste, green chillies, saute it for 1 min.Now add salt, methi and palak paste , sugar, mix well then add coriander powder, ginger powder cook till oil oozes out ,cook it in a very slow flame with out cover.

3.After cooking 20 or 30 min add water as needed,whipping cream mix well then add paneer sliced cook for 3-4 min then garnish with coriander leaves,pinch garam masala serve with chapathi or hot white rice tastes delicious.

MOONG DAL PALAK FRY:

2010-11-06T15:32:00.000-07:00

Preparation & cooking time – ½ hr

Serves – 6 or 7 persons

Storage – 1 day

Cuisine – Asian

Ingredients:

Spinach – 5 bunches (chopped or paste)
Split moong dal – 1 cup
Onion – 1 1/2 cup(cut into long thin pieces)
Ginger paste – ½ tsp
Garlic paste – ½ tsp
Garlic cloves – 8 (cut into small pieces)
Salt – enough
Slit green chillies – 6 or 7
Turmeric – pinch
Urad dal – 1 ½ tbsp
Curry leaves – 15
Butter - 3 or 4 tbsp

How to make:

1.Take a pan heat butter add urad dal saute it …when urad dal gets golden colour add garlic pieces, slit green chillies saute it for 1 sec.

2.Now add onions fry them till they are transparent then add turmeric,curry leaves, moong dal cook for 2 or 3 min then add ginger garlic paste fry for a while.

3.Then add chopped palak or paste and salt saute it and cook the palak with out cover till all water is evaporated. Now have it with chapathi or white rice .

SPRING ROLLS WITH HOT CHILLI SAUCE:

2010-10-31T13:11:00.000-07:00

Preparation & cooking time – 1/2 hr

Serves – 5 persons

Storage – 1 day

Cuisine – Western

Ingredients:

Oil – 4 tbsp
chilli sauce - 1 tsp
Amchur – 1/2tsp
Onion – 1cup
Garam masala – ½ tsp
Coriander pdr – 1 tsp
Ajinomoto - pinch
chilli powder – 1 tsp
salt - enough
Soy Sauce – 1tsp
Green chilli – 2 (cut into small pieces)
spring roll sheets – 10
vegetales(potato- 1 cup ,cabbage- 1cup,peas – 1 cup,carrot – 1 cup,bell pepper- 1 cup) cut into small pieces.
Coriander leaves – ½ cup for garnishing
All purpose flour paste – 1 cup or Egg (beaten egg) - 1 or 2

How to make :

1.First heat oil in one pan .Then add onion fry them till they get brown colour.

2.Then add green chilli,all vegetables fry them for 10 min with cover (don't add water).Now add amchur,garam masala,coriander pdr,ajinomoto,chilli pdr,chilli sauce,salt,soy sauce saute it for 1sec.

3.After that turn off heat add coriander leaves for garnishing.

4.Now put this curry in spring roll sheets roll them with the help of all purpose flour paste or with egg wash.

5.Now deep fry them on medium - high flame till they get golden brown colour .Serve them with hot chilli sauce.

How to make Hot chilli Sauce :

Ingredients :

Whole red chillies – 10 (soak in hot water for 30 min)
Brown sugar – 2 tsp
White vinegar – 4 tbsp
Garlic – 1 tbsp (chopped)
Sesame seed oil – 2 tbsp
Salt – 1 tsp

How to make :

1.First remove whole red cillies from water then grind red chillies,brown sugar,white vinegar,garlic,salt to make paste .

2.Heat sesame seed oil in one pan add to the above paste.

3.Now store it in an air tight container and put it in refrigerator .

BRINJAL (vankayalu) BAJJI:

2010-10-22T21:53:00.000-07:00

Preparation & cooking time – 1/2 hr
Serves – 4 persons
Storage – 1 day
Cuisine – Andhra

Ingredients:

Brinjal – 2 (cut each one into 4 long slices)
Besan flour (senaga pindi)-1 cup
riceflour (biyyam pindi) -3 tbsp
Cooking soda -1/4 tsp
Water - enough
salt -enough
red chilli powder(karam) - 1 tsp

How to make:

1.First cut brinjal into 4 long pieces and keep aside.
2.Take a bowl and add besan,riceflour,red chilli powder,cooking soda ,salt and water,mix well to prepare medium thick batter of thick buttermilk consistency.
3.Take a pan with oil .Heat the oil on medium-high. One by one dip the brinjal pieces in batter and gently drop from the sides of pan into hot oil and deep fry until golden.
4.Now very tasty and delicious brinjal bajji is ready to taste.
5.Serve hot with tomato sauce or with any chutney.

DAL MAKHANI :

2010-10-16T09:16:00.000-07:00

Prepration Time- 10 Min
Cooking Time – 40 Min
Serves – 7 or 8 persons
Storage – 1 day
Cuisine – Asian

Ingredients:

Onion - ½ cup (chopped)
Chana dal (chick peas) – ¼ cup(soak it in warm water for 4 hrs)
Black grams(black urad dal) – 1 ¾ cup(soak it in warm water for 4 hrs )
Kasturi methi pdr – 1 tsp
butter – ½ cup
coriander pdr – 1 tbsp
coriander – ¼ cup (chopped)
whipping cream – 1/2 cup
cumin seeds – 1 tsp
garam masalawhole – 1tsp (cloves,cardamom,bayleaf,cinnamon)
Ginger garlic paste - 2 tbsp
Kidney beans – 1/4 cup (soak it in warm water for 4 hr)
Oil – 1 tbsp
Red chilli powder – 2 or 3 tsp
Salt - enough
Fresh tomatoes – 5 (make tomato puree)
turmeric - pinch

How to make:

1.First wash black grams, chana dal and kidney beans. Then soak it in warm water for 4 hours and cook till dal is cooked to mashable consistency.

2.Take a heavy bottom pan and heat 1tbsp oil.Then add cumin when cumin seeds splutter add garam masalawhole.After one second add onion fry them till they get brown colour.

3. Then add ginger-garlic paste ,turmeric sauté it for a while add tomato puree and cook well with cover for 10 min .When this puree comes to a boil add chilli powder,coriander pdr and salt. Cook until the mixture thickens ( 2 or 3 mins) with cover.Then add butter cook for 2 min.

4. Now remove water from cooked chana dal,black urad dal and kidney beans and add to the mixture. Cook for 5 minutes. You can add a little water if you feel it is too thick. When it comes to a boil add cooked dals and beans .

5.Put the flame slow add kasturi methi pdr mix well.When dal comes to a boil cover it with lid cook slowly for 30 min(every few min mix dal once).

6. Add the whipping cream and cook for 10 minutes with cover(you should cook slowly on slow flame ).Garnish with chopped coriander leaves .

7.Dal Makhani is ready to taste with white rice or chapathi ..

CAPSICUM ,PEANUT RICE:

2010-10-09T11:31:00.000-07:00

Prepration Time- 20 Min
Cooking Time – 10 Min
Serves – 2 or 3 persons
Storage – 1 day
Cuisine – Asian

Ingredients:

Coriander – ¼ cup (for garnishing)
Amchur powder - pinch
Black Mustard Seeds – 1tsp
Black Gram Daal(minnapappu) – 11/2 tsp
Big Capsicums( red ,green ,yellow bell peppers)-2 (Thinly Sliced )
Cinnamon Stick – small piece
Cooked white (basmati) Rice – 3 cups
Coriander Seeds - 1 tbsp
Cumin seeds – ½ tsp
Dry red chillies – 5
Fresh Curry Leaves - 10
Freshly Grated Coconut – 1tbsp
Ghee (clarified butter) – ½ tbsp
Dry roasted Peanuts – 1 cup

How to make :
1.First to the cooked white(basmati) rice add a tsp of Ghee and combine. Keep it aside.
2.First take a pan on medium heat add cumin seeds and black gram and fry till the cumin splutters and the dal turns light brown. (don’t add oil dry roast them)
3.Then add the coriander seeds, cinnamon stick, curry leaves and dry red chillis and fry further for another minute till you get good flavor.
4.Finally add the dry roasted peanuts and combine with the other spices for a few seconds and turn off heat.Let it cool down .
5.Then grind all above fried ingredients to make a fine powder. Keep it aside.
6.Now in a pan add remaining ghee .When it’s hot add sliced capsicums and fry them on medium heat for 2 or 3 min. Don’t over cook them, you should feel the capsicums crunchy texture.
7.Add salt to taste and combine well. Now add the above prepared spice powder to this capsicum .Saute it for a second .Reduce heat and add the cooked rice and combine with the spice mixture. Turn off heat.
8.Add the freshly grated coconut combine with the rice till its well mixed .Now garnish with coriander.Serve hot with raita or yogurt .

PRATTI'S VEGGIE BURGER:

2010-10-05T14:32:00.000-07:00

Prepration Time- 20 Min
Cooking Time - 20 Min
Yi eld – 7 or 8 patties
Serves – 7 or 8 persons
Storage – 1 day
Cuisine - Western

Ingredients:

Mint ( pudina leaves ) – ¼ cup
Pepper - pinch
1 Cup - red onion (cut into thin pieces)
¼ cup - olive oil
1 cup – raw potato (cut into pieces)
2 tablespoons - diced black olives (cut into small pieces)
2 tablespoons - diced red bell peppers (cut into small pieces)
1 teaspoon - jalapeno (cut into small pieces)
1 tsp – garam masala
2 tsp - garlic paste
2tsp – ginger paste
½ cup red kidney beans, drained (soak them in water for a whole night)
½ cup chickpeas, drained (soak them in water for a whole night)
½ cup black eyed beans, drained (soak them in water for a whole night)
1/2 cup old fashioned oats
1/2 teaspoon red chilli powder
1/2 teaspoon green chilli paste
1 teaspoon dried oregano or 1tbsp fresh oregano
1 tablespoon minced fresh parsley leaves or 1 tsp dried parsley leaves
1/2 teaspoon ground cumin
½ tsp ground coriander pdr
Buns
French's classic yellow mustard -1 or 2tbsp
Hellmann's light mayonnaise - 2 tbsp
cheese -2 tbsp
sliced tomato, cucumber, lettuce, red onion etc

HOW TO MAKE:

1.In a medium saute pan over medium heat, add olive oil & salt ,onion and fry until it gets nice brown colour. Then add ginger ,garlic paste,chilli paste, jalapeno fry for 1 min.

2.Now add potato ,oats,olives,bell pepper,red chilli pdr fry them till they are tender.

3.Now add pepper,coriander pdr ,pudina (mint)leaves,parsley,oregano,cumin,garam masala,except beans. Saute for 1 min. Remove and cool.

4.Grind beans in a grinder(don’t grind toomuch) . Add above cooked vegetables to beans and mix thoroughly. Thoroughly mix all ingredients and form into 7 or 8 patties, cover and refrigerate for 30 minutes.

5.In saute pan add 1-ounce olive oil, and cook patties 2 to 3 minutes per side or till they get reddish brown colour with cover.

6. Toast buns and then place your favorite accompaniments (cheese, sliced tomato, cucumber, lettuce, red onion etc) and veggie patties , French's classic yellow mustard ,Hellmann's light mayonnaise inbetween buns.

7.Now veggie burgers are ready to taste....serve with chips ,radish,pickle etc ....

PANEER ,CAPSICUM,ONION ,TOMATO KABAB:

2010-09-25T14:17:00.000-07:00

Prepration Time- 20 Min
Cooking Time -20 Min
Marination time – 2 hrs(in the refrigerator)
Serves – 5 or 6 persons
Storage – 1 day
Cuisine - Andhra

Ingredients:

Mint leaves – 1tbsp(finely chopped)
Amchur powder – 1tsp
Onion – 3 or 4 medium (cut into cubes)
Capsicum – 2 cut into cubes
coriander leaves – 1/4 cup finely chopped
Coriander powder – 1 tbsp
cumin powder – ½ tsp
curd thick – 1 cup
Garammasala – 1 tbsp
kastoori methi – pinch
Oil - 3 tbsp
Paneer – 1 pound (cut into cubes)
red chilli powder – 1 tbsp
Salt - enough
Tomato – 3 or 4 ( cut into cubes)
turmeric powder- pinch
lemon juice – for garnishing(optional)

How to make:
1.First wash vegetabes and keep aside.Then cut all the vegetables and paneer in cubes and keep a side.
2.Remove water from curd by hanging it in cheese cloth.Take a bowl add thick curd, red chilli powder,salt,kastoori methi powder, amchur and turmeric pdr,garam masala,cumin pdr,coriander pdr,coriander leaves,mint leaves add 1 tbsp oil little mix well and add all the vegetables and paneer mix well.
3.Now marinate this mixture in the refrigerator for 2 hrs .
4.In a non stick pan add 2 tbsp oil ,first cook marinated onion,paneer,capsicum , both the sides till they are soft and attain a golden colour.Then add tomatoes and fry them for 1 minute .once it is done keep a side.
5.Then skewer them and serve with tomato ketchup or green chutney .

EGG & DRUMSTICK CURRY:

2010-09-16T12:06:00.000-07:00

Prepration Time- 20 Min
Cooking Time -20 Min
Serves – 3 or 4 persons
Storage – 1 day
Cuisine - Andhra

Ingredients:

Fresh drumsticks - 5

Finely chopped onion(big) - 2

green chillies (chopped) – 2

Tomatoes chopped – 3-4

Eggs (boiled) – 4 or 5

coriander leaves (chopped) for garnishing

Red chilli powder – 1 tsp

Salt to taste

water – 2 or 3 cups

oil – 3 tbsp

How to make:

1.Cut drumsticks into 1″inch long pieces.
2.On medium heat heat oil in a pan and add chopped onions and chillies and sauté till onions turn brown.
3.Now add red chilli powder, chopped tomatoes and cook until the tomatoes become soft and mushy .
4.Add salt, drumsticks ,eggs and 2 or 3 cups water, cover the pan and allow it to cook on a low flame. Keep stirring in between till done .
5.Add water if needed . Cook for couple more minutes, turn off the heat garnish with coriander leaves. Serve hot with plain rice or roti.

BETEL NUT LEAF BAJJI’S:

2010-09-07T11:30:00.000-07:00

Preparation & cooking time – 1/2 hr
Serves – 5 persons
Storage – 1 day
Cuisine – Andhra

Ingredients:

betel nut leaves - 10
Besan flour (senaga pindi)-1 cup
riceflour (biyyam pindi) -3 tbsp
Cooking soda -1/4 tsp
Water - enough
salt -enough
red chilli powder(karam) - 1 tsp

How to make:

1.First wash betel nut leaves then keep aside.
2.Take a bowl and add besan,riceflour,red chilli powder,cooking soda ,salt and water,mix well to prepare medium thick batter of thick buttermilk consistency.
3.Take a pan with oil . Heat the oil on medium-high. One by one dip betel nut leaves in batter and gently drop from the sides of pan into hot oil and deep fry until golden.
4.Now very tasty and delicious betel nut leaf bajji is ready to taste.
5.Serve hot with tomato sauce or with any chutney.

TOMATO PICKLE:

2010-08-28T15:07:00.000-07:00

Prep & Cooking time : 1 hr
Serves -....
Storage time – 6 months
Cuisine: Andhra

Ingredients:

1 kg firm red tomatoes washed
2 ½ cups canola oil or sesame seed oil or vegetable oil or olive oil
½ pound tamarind (remove seeds and soak in a little hot water to soften)
¼ cup fenugreek seeds
3 – garlic bulbs (cut into small pieces)
Salt – 1 cup or enough
Dried red chilli powder – 1 cup or enough

For tempering/poppu/tadka/talimpu/seasoning:
½ cup oil
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp split black gram dal
4-5 dried red chillies (tear into pieces)

How to make:

1.In a deep pan, heat 2 cups of oil and add tomatoes. In medium flame fry tomatoes until they are soft .Keep it aside(don’t cover it with any cover).Let it cool.
2.Grind the tamarind,fenugreek seeds and tomatoes into a paste .
3. Now add salt,red chilli powder,garlic pieces.
4.In another pan heat ½ cup of oil in a heavy bottomed vessel, add mustard seeds, let them pop, add the cumin seeds, split gram dal and let them brown. Next add the red chillies, and sauté for 2 mts.Now remove from the fire.
5.Allow to cool and store in a glass bottle in the refrigerator.
6.Now have it with plain ghee and rice or chapati

Gongura Mutton Curry:

2010-08-22T13:25:00.000-07:00

Prep & cooking time - 1/2 hr
Serves – 4 0r 5 persons
Storage -1 day
Cuisine: Indian

Ingredients:
1 tsp - coriander powder
1 tsp - Red chilli powder
1/2 tsp - Cumin seeds powder
Pich - salt
2 each number - garama masalas (cardamom,cloves,cinnamon,shahi jeera)
1 tbsp - ginger garlic paste
5 bunch - gongura leaves
5 - green chillies
1 pound - Mutton
1 tbsp - Oil
1 cup - onion
Turermic powder- pinch
coriander leaves for garnishing

How tomake:
1.First wash mutton then take mutton in a presure cooker.
2. Now add cumin,coriander,red chilli powder,water,salt mix and close it with the lid cook till the mutton is tender.(1/2 hr)
3.Now in a pan add oil,onions,salt cook till onion change colour to golden brown then garama masala,ginger garlic paste,turemuric powder,green chillis,gongura leaves mix well and cook in a very slow flame till oil oozes out then add cooked mutton to it.
4.cook for 5 min add some water if required then add pinch garamasala powder, coriander leaves serve with rice or roti.

PANEER :

2010-08-15T13:36:00.000-07:00

Prep & cooking time -20 mts
Yield – 30 to 40 pieces
Storage -1 day
Cuisine: Indian

Ingredients:

1000 ml – whole milk
Pinch - garam masala pdr
Little - coriander leaves
pinch – cumin powder
little – mint leaves
cheese cloth
pinch - pepper
lemon juice – 1 or 2 tbsp

How to make:

1.Take a deep pan pour the milk into the pan.
2.Bring the milk to a boil .Slowly stir in the lemon juice, about a tablespoonful at a time. The milk will begin to curdle.
3.Drain off the whey, keeping the curds aside.Now dump the curds out onto the cloth . wrap them up, and squeeze the cloth to get the whey out.
4.Fold the curds up in the cloth, place a big cold water pot on top of that curds.cut paneer into medium size pieces after resting it for a hour .
5.Now paneer is ready cook.

PANI POORI:

2010-08-08T08:48:00.000-07:00

Prep & cooking time -20 mts
Serves - 3 or 4 persons
Storage -1 day

Cuisine: Andhra

How to make pani for pani poori:

Ingredients :
Ginger- little
½ tsp – sugar
pinch - black salt
pinch - red chilli pdr
little - coriander leaves
1/2 tsp - coriander pdr
1/2 tbsp - cumin pdr
little - green chilli
little - mint
pinch- pepper
little - salt
1 fl.oz tamarind

Preparation :

1.First take a bowl add water, tamarind pulp, black salt, salt, pepper, red chilli powder,cumin pdr,coriander pdr,sugar.
2.In a blender add green chillies,mint,coriander leaves,ginger make a paste then add to the above water.Mix well.

How to make pani poori stuffing:

Ingredients:

Pani poori – 25 or 30
Boiled chana dal (chick peas) -1 cup
Boiled potato – 1 cup
Onion – 1 cup
Pani – 2 cups

Preparation :

1.First make a small hole to pani poori then put little bit chana,potato,onion then dip pani poori into pani.

2.Now pani pooris are ready to serve.

CHICKEN 65:

2010-08-01T08:05:00.000-07:00

Prep & cooking time – 30 min
Serves - 3 or 4 persons
Storage -1 day
Cuisine: Andhra

Ingredients:
2 lbs Chicken boneless thigh meat,
1/2 bunch Coriander leaves-chopped ,
2 tsp Cornflour,
1/2 tsp each tsp Cumin seeds,
½ tsp Pepper powder,
½ tsp chilli powder,
½ tsp Salt1/2 tsp Aji no moto,
4-5 number Curry Leaves-chopped ,
1 number Egg ,
1 tsp Garlic-chopped,
1/2 tsp Ginger-chopped ,
2 tsp Ginger/Garlic paste,
4-5 number Green Chilli,
Oil – enough to fry ,
2-3 drops Red color .

How to prepare:

To make the fried chicken pieces:-

1.Take a bowl add salt, Aji-no-moto,1 tsp ginger/garlic paste, pepper powder-pinch, cornflour and mix.
2.Then add 1 egg and mix well.Heat oil in a frying pan .Add chicken pieces few at a time and fry until lightly golden brown.
3.Drain and remove on a paper towel.

To make the sauce:-

1.Heat 2-3 tsp oil in a pan.Add cumin, add the chopped ginger and garlic and suate for 1 min .
2.Add chopped chillies, curry leaves,1 tsp ginger/garlic paste, remaining pepper powder, chilli powder, salt,chilli/garlic paste, aji-no-moto, red color and mix.
3.Cook for a few minutes.Add little water and then add chicken to this paste and toss lightly.
4.Stir in the coriander leaves and serve hot.

Oatmeal Cookies:

2010-07-17T15:48:00.000-07:00

Prep Time: 5 minutes
Cook Time: 12 to 15 minutes
Yield: 5 dozen cookies
Storage time : 1 month in refrigerator
Cousine : Asian

Ingredients:

1/2 cup (1 stick) butter, softened
1/2 cup vegetable shortening
1 1/2 cups packed light brown sugar
1 egg
1/2 cup buttermilk
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon ground ginger
1 teaspoon freshly ground nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon ground allspice
2 1/2 cups quick-cooking oatmeal
1 cup raisins
1 1/2 cups chopped walnuts
1 teaspoon pure vanilla extract
Brown Butter Icing

How to prepare:

1.Preheat oven to 350 degrees F.
2.Grease 1 or more cookie sheets. Using a beater mix butter, shortening, and sugar in a bowl until fluffy.
3.Add eggs and beat until mixture is light in color. Add buttermilk. Sift together flour, baking soda, salt, baking powder, ginger, nutmeg, cinnamon, cloves, and allspice stir into above butter mixture.
4. Now add oatmeal, raisins, walnuts, and vanilla ,mix well . Drop by rounded teaspoons onto cookie sheet. Bake for 12 to 15 minutes. Drizzle with Brown Butter Icing.

Brown Butter Icing:

Prep Time: 5 minutes
Cook Time: 5 minutes
Yield: enough to ice 5 dozen cookies

Ingredients:

1/2 cup butter
3cups sifted powdered sugar
1 teaspoon vanilla extract
3 to 4 tablespoons water

Preparation:

1.In a small saucepan heat the butter over medium heat until golden brown, stirring occasionally.
2.Remove saucepan from heat; stir in 3 cups sifted powdered sugar and 1 teaspoon vanilla.
3.Stir in enough water (3 to 4 tablespoons) to make an icing of drizzling consistency. Drizzle on warm cookies.
4. Now delicious oatmeal cookies are ready to serve.

EASY VEGETABLE SPAGHETTI:

2010-07-11T08:17:00.000-07:00

Prep: 10 mts, cooking time: 10 mts
Serves - 2 or 3 persons
Cuisine: Western

Ingredients:
Spaghetti - 1/4 pound
Mixed vegetables – 1/4 cup (cut vegetables what ever you want into small pieces )
Frank’s red hot original cayenne pepper sauce – 3 tbsp
Hot buffalo wing sauce – 1 or 2 tbsp
Mozzarella cheese – 2 or 3tbsp
Dried parsley leaves - 1tsp
Water - 2 0r 3
Salt -salt to taste
butter – 2 or 3 tbsp

How to make:

1.Bring water to a boil add spaghetti and vegetables & cook on medium heat with cover .
2.Cook spaghetti till tender. Now drain the water in a large colander .
3.Now melt the butter in one pan then add salt(if needed)buffalo wing sauce,cayenne pepper sauce.Stir it for 1 second then transfer the cooked spaghetti to the saute pan along with the cooked veggies.
4.Saute spaghetti , vegetables for 2 or 3 min.Finally add mozzarella cheese turn off the flame .
5.Hot spaghetti with mixed vegetables is ready to serve.

AAKAKARAKAYA VEPUDU OR KANTOLA FRY:

2010-07-04T09:26:00.000-07:00

Prep & cooking time -20 mts

Serves - 3 or 4 persons

Storage -1 day

Cuisine: Andhra

Ingredients:

Aakakarakaya or kantola - 1 lb(wash & cut each one into 4 pieces)

Salt -1/2 tsp or enough

Masala red chilli powder -1tsp

Oil - 2 or 3 tbsp

How To Make:

1.Heat oil in one pan add kantola ,salt sauté it for 2 mts in high flame with out cover then close pan with cover ,cook & fry until kantola become tender.Finally add masala red chilli powder sauté further 2 mts till oil seperates from kantola.

2.Now Aakakarakaya vepudu or kantola fry is ready to eat with hot pappu rice & ghee.

ALOO TIKKI CHAT:

2010-06-24T07:52:00.000-07:00

Prep: 20 mts, cooking time: 10 mts
Serves – 2 or 3 persons
Cuisine: Asian

Ingredients:

Butter -1 or 2 tbsp
channa masala - pinch
chat masala – pinch
Aloo tikki – 2
White Peas (or) chick peas – 1 cup
Tomatos – 1/4 cup (cut into small pieces)
coriander powder – pinch
Cumin powder – pinch
green chutney – 1 tbsp
onion chopped – 1/4cup
red chilli powder - pinch
Salt – enough
sweet chutney- 1tbsp
Water – little ( if needed)

For garnishing:

coriander leaves – few
onion chopped – 1 tbsp
green chutney – 1 tbsp
sweet chutney- 1tbsp (optional)
Curd – 1 or 2 tbsp
Tomatos – 1 tbsp
pani puri (crushed)-1
Sev - 1tsp

How to make:

1.First boil White peas or chick peas and keep a side.In one pan add butter when it melts add peas, chopped onions & tomatoes cook till both are soft then add salt,red chilli powder , cumin powder ,coriander powder , chat masala, chana masala immediately add water mix well for 1min .

2.Then add aloo tikki mash little bit cook for 2 or 3 min then add green chutney, sweet chutney stir well.Turn off the flame .

3.Now transfer this into a bowl and garnish it with onions(1 tbsp), tomatoes(1 tbsp), sweet chutney(1 tbsp),green chutney(1 tbsp), curd (2 tbsp),pani puri (crushed)-1,Sev - 1tsp , few coriander leaves.

4. Now hot street food Aloo tikki chat is ready to serve.

KANTOLA (aa kakarakaya - telugu ) MUTTON KORMA :

2010-06-12T11:11:00.000-07:00

Prep: 20 mts, Cooking Time: 1 1/2 hr

Serves - 3-4 persons

Cuisine: Andhra

Ingredients:

1/4 kg mutton, wash and cut into medium sized pieces

kantola (aa kakarakaya) - 1/4(cut into medium sized pieces)

red chilli powder -1/2tsp

green chilli - 1 (cut into 2 pieces)

garam masala (spice blend) -1/2tsp

coriander powder -1/2 tsp

fresh coriander leaves for garnish

salt to taste

¼ cup oil

water -5 or 6 cups

Ginger-garlic paste(allam vellulli paste) -1tsp

Onion -1(large) thinly sliced

How to make:

1.First grind ginger-garlic to make paste.

2.Combine above paste with mutton pieces & marinate for ½ hr.

3.Heat oil in one pan add oil,marinated mutton pieces,salt, red chilli powder,green chilli sauté for 4or 5 mts. Then add garam masala,coriander powder immedietely add 5 or 6 cups of water or enough. Cook mutton untill it becomes soft with cover.

4.Then add kantola pieces in the same pan ,cook mutton & kantola till they tender.

5.Cook it on medium heat with cover till gravy thickens. when oil rises top reduce heat.

6.Finally garnish with coriander leaves.

7.Kantola mutton korma is ready to eat with hot rice or roti.

{NOTE: cook kantola mutton korma on high heat first then reduce heat}

PENNE PASTA WITH MIXED VEGETABLES:

2010-06-06T11:44:00.000-07:00

Prep: 10 mts, cooking time: 10 mts
Serves - 2 or 3 persons
Cuisine: Andhra

Ingredients:
penne pasta -3 cups
Mixed vegetables – 1 cup (cut vegetables what ever you want into small pieces )
Frank’s red hot original cayenne pepper sauce – 3 tbsp
Hot buffalo wing sauce – 2 tbsp
Mozzarella cheese – 3 or 4 tbsp
Dried parsley leaves - 1tbsp
Water - 4 or 5 cups
Salt -salt to taste
butter – 3 or 4 tbsp

How to make:

1.Bring water to a boil add pasta and vegetables & cook on medium heat with cover .
2.Cook pasta till tender. Now drain the water in a large colander .
3.Now melt the butter in one pan then add salt(if needed)buffalo wing sauce,cayenne pepper sauce.Stir it for 1 second then transfer the cooked penne pasta to the saute pan along with the cooked veggies.
4.Saute pasta,vegetables for 2 or 3 min.Finally add mozzarella cheese turn off the flame .
5.Hot penne pasta with mixed vegetables is ready to serve.

CAULIFLOWER MUTTON KORMA :

2010-05-30T17:31:00.000-07:00

Prep: 20 mts, Cooking Time: 2 hrs

Serves - 3-4 persons

Cuisine: Andhra

Ingredients:

1/4 kg mutton, wash and cut into medium sized pieces

cauliflower - 1/4(cut into medium sized pieces)

red chilli powder -1/2tsp

green chilli - 1 (cut into 2 pieces)

garam masala (spice blend) -1/2tsp

coriander powder -1/2 tsp

fresh coriander leaves for garnish

salt to taste

¼ cup oil

water -5 or 6 cups

Ginger-garlic paste(allam vellulli paste) -1tsp

Onion -1(large) thinly sliced

How to make:

1.First grind ginger-garlic to make paste.

2.Combine above paste with mutton pieces & marinate for ½ hr.

3.Heat oil in one pan add oil,marinated mutton pieces,salt, red chilli powder,green chilli sauté for 4or 5 mts. Then add garam masala,coriander powder immedietely add 5 or 6 cups of water or enough. Cook mutton untill it becomes soft with cover.

4.Then add cauliflower pieces in the same pan ,cook mutton & cucumber till they tender.

5.Cook it with cover till gravy thickens & oil rises top on medium heat then reduce heat.

6.Finally garnish with coriander leaves.

7.Cauliflower mutton korma ready to eat with hot rice or roti.

{NOTE: cook cauliflower mutton korma or curry on high heat first then reduce heat}

RAW PLANTAIN BAJJI’S :

2010-05-21T18:17:00.000-07:00

Preparation & cooking time – 1/2 hr

Serves – 2 or 3 persons

Storage – 1 day

Cuisine – Andhra

Ingredients:

Raw plantain -1 (small size)
Besan flour (senaga pindi)-1 cup
riceflour (biyyam pindi) -3 tbsp
Cooking soda -1/4 tsp
Water - enough
salt -enough
red chilli powder(karam) - 1 tsp

How to make:

1.First cut raw plantain into thin long pieces and keep aside.
2.Take a bowl and add besan,riceflour,red chilli powder,cooking soda ,salt and water,mix well to prepare medium thick batter of thick buttermilk consistency.
3.Take a pan with oil .Heat the oil on medium-high. One by one dip the plantain pieces in batter and gently drop from the sides of pan into hot oil and deep fry until golden.
4.Now very tasty and delicious raw plantain bajji is ready to taste.
5.Serve hot with tomato sauce or with any chutney.

HYDERABADI PAKKI CHICKEN BIRIYANI:

2010-05-15T12:26:00.000-07:00

Cooking time - 40 min

Chicken marination time - 1hr

Serves - 4 to5 persons

Cuisine – Asian

chicken marination:

Ingredients:

Chicken -1 kg

Biriyani masala -2 sp

Garam masala -1/2 tsp

Saffron -1 sp (soak it in water 1 hr)

Salt –enough

Red chilli powder -1tsp

Cumin -1sp

Coriander powder- 1sp

Pepper -1sp

Fried onion -1cup(cut onion into thin and long ,add little corn flour mix well and then deepfry them till they appears as golden brown in colour)
(note -use 1/2 cup for marination and 1/2 cup for toppings)

Coriander -1 cup

Cashews -10

Mint leaves -1cup

Turmeric -1/2 tsp

Ginger paste -2sp

Garlic paste -2sp

Green chillies -4 or 5(cut into small pieces)

Lemon -4 or 5drops

How to do chicken marination:

First wash chicken pieces and then add above all ingredients for marination then keep aside for 1 hr.

How to make rice:

Ingredients:

Basumati rice -4 cups(soak for 1hr)

oil - 2tsp

Cumin -1sp

Salt -enough

Water -enough

Preparation:

1.First wash basumati rice then add oil(2 tsp),water,rice,cumin to those soaked rice let it cook for 15 to 20 min.

2.Now drain the rice and keep aside for further use.

How to make chicken Biriyani :

1.First take a clean and thick bottomed vessel then add marinated chicken pieces at the bottom.

2.Keep the flame first 10 min high then medium for 10 min and then 15 or 20min in slim.

3.Now on top of that add rice ,coriander,mint ,saffron (add saffron in little water to form liquid) fried onion and then cover with lid.

4.Now on very very low heat cook it for 1 hr.Turn off the heat .

5.Serve delicious hyderabadi pakki chicken biriyani ready to taste with raita.

CARAMEL POP CORN :

2010-05-07T19:24:00.000-07:00

Prep & cooking time – 20 min
Serves - ………………………
Storage – 1 to 2 weeks
Cuisine: Western

Ingrdients :

2 cups dark brown sugar
2/3 cups water
1 stick non salted butter

4 cups popped corn ( How to make - In a deep thick pan heat butter then add dried corn cover with a lid on the top and shake it lightly over the fire. The heat should be turned up almost all the way. While you are waiting for the corn to pop, shake the pan a few seconds and then let the pan sit on the fire a few seconds. This is a good way to collect heat. Shake the pan continuously once the rapid popping begins. The popping will build up, and then slow down. Keep the pan moving so the popcorn doesn't burn from the heat. Remove the pan from the heat when the popping dies down to just a few pops in five seconds. Continue shaking the popcorn to avoid burning. Pour the popped corn into a bowl.)

1/2 cup toasted peanuts
1/4 cup almonds (cut into small pieces)
1/2 cup raisins

How to make:

1.In a deep pan pour the sugar ,butter ( ½ stick ),water.
2.Over high heat, bring to a full boil and cook without stirring until it gets 2 or 4 threads Consistency.Turn off the heat and stir in the the popcorn, peanuts, and raisins,almonds.
3.Pour onto a buttered sheet pan and let cool a few minutes then start breaking it up into clusters. Store in an airtight container for up to 1 to 2 weeks.
4.Now tasty caramel popcorn ready to serve.

TOMATO RICE :

2010-05-01T20:39:00.000-07:00

preparation time-20 mts
cooking time -8 mts
serves -3 or 4 persons
cuisine -Andhra

Ingredients:

Tomatoes - 2 lbs( make paste of tomatoes in a blender by adding water)
basumati rice (wash ,drain,keep aside)-3 cups
cinnamon(dalchinachakka)-4 or 5
cloves (lavangalu) -4 or 5
cardamom (yalukalu) -4 or 5
anasa puvvu (star anise)-2
marati mogga(caper) -2
tej patta (pulao leaf) -2 or 3
nut meg (jajikaya or jaiphal)-1 or 2
slit green chillis - 3 or 4
onion (pyaaz) -1 (thinly sliced)
water - 4 cups
oil -1/4 cup
salt -salt to taste
ginger paste - 2tsp
garlic paste - 2tsp
mint leaves - 1/4 cup finely chopped
coriander leaves - 1/4 finely chopped
cashew nuts (roasted) -10
meal maker - 1 cup (soak them in water for 1/2 hr)

To prepare tomato rice:

1.Heat oil in pressure cooker first add oil then cinnamon(dalchinachakka),cloves (lavangalu),cardamom (yalukalu),anasa puvvu,marati mogga,tej patta (palao leaf),nut meg (jajikaya or jaiphal),slit green chillis,onion ,water,salt,ginger & garlic paste,meal maker saute for 1 or 2 mts.

2.Now add 6 cups of tomato paste ,mint leaves -finely chopped,coriander leaves - finely chopped,washed rice,cashew nuts (roasted) cook it on high heat with lid for 8 mts or turn off heat by hearing 4th whistle.

3.Hot delicious Tomato rice ready to eat with raita.

GONGURA (red sorrel leaves)PAPPU:

2010-04-29T20:01:00.000-07:00

Prep & Cooking: 45 mts
Serves - 7-8 persons
Cuisine: Andhra

Ingredients:
1 cup tur dal (kandi pappu) cook until soft.
gongura (red sorrel leaves)– 2 cups tightly packed(with out stalks)
Tomato -1 finely chopped
Salt - 2 tbsp or enough
Masala red chilli powder - 1 tbsp
3 or 4 green chillies cut into small pieces
Water – 4 or 5 cups

For tempering/poppu/tadka/talimpu/seasoning:
11/2 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tsp split black gram dal
4-5 dried red chillies (tear into pieces)
5-6 garlic flakes crushed
8 or 10 curry leaves

How to make :

1. First wash kandipappu (tur dal) thoroughly with water 2or 3 times .Cook it in a heavy bottomed vessel with water on low heat or pressure cook for 10mts on low heat till kandipappu (tur dal) soft & soothy .

2.Add the gongura leaves, green chillies, Masala red chilli powder and combine. Cover with lid and cook till the greens cook (approx 7-8 mts).Then add salt and mash the contents slightly using the back of the ladle.

3. It should not be a watery dal but have more of a thick consistency dal.

4. Heat oil in a heavy bottomed vessel, add mustard seeds, let them pop, add the cumin seeds, split gram dal and let them brown. Next add the garlic, red chillies, and curry leaves sauté for 2 mts.

5. Add the cooked and mashed dal or kandipappu to the above talimpu. Cook for another 4-5 mts on medium heat.

6. Taste with ghee and hot white rice .

CUCUMBER MUTTON KORMA :

2010-04-23T20:54:00.000-07:00

Prep: 20 mts, Cooking Time: 2 hrs

Serves - 3-4 persons

Cuisine: Andhra

Ingredients:

1/4 kg mutton, wash and cut into medium sized pieces

cucumber - 1(cut into medium sized pieces)

red chilli powder -1/2tsp

green chilli - 1 (cut into 2 pieces)

garam masala (spice blend) -1/2tsp

coriander powder - 1/2 tsp

fresh coriander leaves for garnish

salt to taste

¼ cup oil

water -5 or 6 cups

Ginger-garlic paste(allam vellulli paste) -1tsp

Onion -1(large) thinly sliced

How to make:

1.First grind ginger-garlic to make paste.

2.Combine above paste with mutton pieces & marinate for ½ hr.

3.Heat oil in one pan add oil,marinated mutton pieces,salt, red chilli powder,green chilli sauté for 4or 5 mts. Then add garam masala,coriander powder then immedietely add 5 or 6 cups of water or enough. Cook mutton untill it becomes soft with cover.

4.Then add cucumber pieces in the same pan ,cook mutton & cucumber till they tender.

5.Cook it with cover till gravy thickens & oil rises top on medium heat then reduce heat.

6.Finally garnish with coriander leaves.

7.Cucumber mutton korma ready to eat with hot rice or roti.

{NOTE: cook cucumber mutton korma or curry on high heat first then reduce heat}

SWEET ALL PURPOSE FLOUR (MAIDA)CHIPS:

2010-04-17T11:45:00.000-07:00

Prep & cooking time - 50 mts
Serves - ………………………
Storage - 1 month
Cuisine: Andhra

Ingredients:
Maida -2cups
2 large lemon sized butter
oil for deep frying -1/2 lit

How to make chips:

1. First sieve maida ,butter, with hand gently. Kneed it well by adding water in steps . Leave it aside with cover for ½ hr.So that it becomes soft .Make this into smooth ,round even sized balls.

2. Using a roller flatten the balls one by one to make it round and flat of medium thickness.Now cut it into 1’’ pieces. Deep fry these pieces in oil till golden brown colour appears.

3. Remove these chips from pan and keep aside.

Sugar syrup preparation:

Ingredients:
Sugar – 2 cups
Water – ½ glass

1.In a pan add water and suar on medium flame stir untill it gets thick consistency .Turn off the flame .
2.Now add above prepared chips to this sugar syrup.Mix well and store them in an air tight container .
3.Serve these delicious sweet chips anytime.

MENTHIKURA PAPPU (menthi- hindi) OR FENUGREEK LEAVES DAL:

2010-04-12T16:12:00.000-07:00

Prep & Cooking: 45 mts
Serves - 7-8 persons
Cuisine: Andhra

Ingredients:
1 cup tur dal (kandi pappu) cook until soft.
Menthikura or menthi – 2 cups tightly packed fenugreek leaves (with out stalks)
Tamarind- Small lemon sized tamarind
Tomato -1 finely chopped
Salt - 2 tbsp or enough
Masala red chilli powder - 1 tbsp
5 or 6 green chillies cut into small pieces
Water – 4 or 5 cups

For tempering/poppu/tadka/talimpu/seasoning:
11/2 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tsp split black gram dal
4-5 dried red chillies (tear into pieces)
5-6 garlic flakes crushed
8 or 10 curry leaves

How to make :

1. First wash kandipappu (tur dal) thoroughly with water 2or 3 times .Cook it in a heavy bottomed vessel with water on low heat or pressure cook for 10mts on low heat till kandipappu (tur dal) soft & soothy .

2 .Add the mentikura leaves, green chillies, Masala red chilli powder and combine. Cover with lid and cook till the greens cook (approx 7-8 mts).Then add salt and mash the contents slightly using the back of the ladle.

3. It should not be a watery dal but have more of a thick consistency dal.

4. Heat oil in a heavy bottomed vessel, add mustard seeds, let them pop, add the cumin seeds, split gram dal and let them brown. Next add the garlic, red chillies, and curry leaves sauté for 2 mts.

5. Add the cooked and mashed dal or kandipappu to the above talimpu. Cook for another 4-5 mts on medium heat.

6. Serve with white rice or hot rotis.

HYDERABADI RAW (kachi) CHICKEN BIRIYANI:

2010-03-31T13:46:00.000-07:00

Cooking time - 40 min

Chicken marination time - 1hr

Serves - 4 to5 persons

Cuisine – Asian

chicken marination:

Ingredients:

Chicken -1 kg

Biriyani masala -2 sp

Garam masala -1/2 tsp

Saffron -1 sp

Salt –enough

Red chilli powder -1tsp

Cumin -1sp

Coriander powder- 1sp

Pepper -1sp

Fried onion -1cup(cut onion into thin and long ,add little corn flour mix well and then deepfry them till they appears as golden brown in colour)
(note -use 1/2 cup for marination and 1/2 cup for toppings)

Coriander -1 cup

Cashews -10

Mint leaves -1cup

Turmeric -1/2 tsp

Ginger paste -2sp

Garlic paste -2sp

Green chillies -4 or 5(cut into small pieces)

Lemon -4 or 5drops

How to do chicken marination:

First wash chicken pieces and then add above all ingredients for marination then keep aside for 1 hr.

How to make rice:

Ingredients:

Basumati rice -4 cups(soak for 1hr)

Cumin -1sp

Salt -enough

oil - 2tsp

Water -enough

Preparation:

1.First wash basumati rice then add water,rice,oil,cumin to those soaked rice ,let it cook 50% only.

2.Now drain the rice and keep aside for further use.

How to make chicken Biriyani :

1.First take a clean and thick bottomed vessel then add marinated chicken pieces at the bottom,above on that add half cooked (50%)rice .

2.On top of that rice add coriander,mint ,saffron (add saffron in little water to form liquid) fried onion and then cover with lid.

3.Keep the flame first 10 min high then medium for 10 min and then 15 or 20min in slim.

4.Now turn off the flame to serve.

5.Delicious hyderabadi raw (kachi ) chicken biriyani ready to taste with raita or mirchi ka salan.

HYDERABADI EGG - CHICKEN BIRIYANI:

2010-03-30T14:39:00.000-07:00

Cooking time - 40 min

Chicken marination time - 1hr

Serves - 4 to5 persons

Cuisine – Asian

chicken marination:

Ingredients:

Chicken -1 kg

Biriyani masala -2 sp

Garam masala -1/2 tsp

Saffron -1 sp

Salt –enough

Red chilli powder -1tsp

Cumin -1sp

Coriander powder- 1sp

Pepper -1sp

Fried onion -1cup(cut onion into thin and long ,add little corn flour mix well and then deepfry them till they appears as golden brown in colour)
(note -use 1/2 cup for marination and 1/2 cup for toppings)

Coriander -1 cup

Cashews -10

Mint leaves -1cup

Turmeric -1/2 tsp

Ginger paste -2sp

Garlic paste -2sp

Green chillies -4 or 5(cut into small pieces)

Lemon -4 or 5drops

Eggs - 4 or 6 (First boil eggs then remove outer shell of boiled eggs and give 4 small cuts on the white portion of each egg.Now add masala red chillipowder or kobbari karam (spicy coconut powder prepare it by looking in my powders menu) , salt and eggs,besan and fry until the eggs get coated with the spices. Remove the eggs and keep aside)

How to do chicken marination:

First wash chicken pieces and then add above all ingredients for marination then keep aside for 1 hr.

How to make rice:

Ingredients:

Basumati rice -4 cups(soak for 1hr)

Cumin -1sp

Salt -enough

Water -enough

Preparation:

1.First wash basumati rice then add water,rice,cumin to those soaked rice ,let it cook 50% only.

2.Now drain the rice and keep aside for further use.

How to make chicken Biriyani :

1.First take a clean and thick bottomed vessel then add marinated chicken pieces at the bottom,above on that add half cooked (50%)rice .

2.On top of that rice add coriander,mint ,saffron,fried eggs (add saffron in little water to form liquid) fried onion and then cover with lid.

3.Keep the flame first 10 min high then medium for 10 min and then 15 or 20min in slim.

4.Now turn off the flame to serve.

5.Delicious hyderabadi Egg - chicken biriyani ready to taste with raita or mirchi ka salan.

FISH FRY :

2010-03-25T19:22:00.000-07:00

Preparation&Cooking time - 1 hr
marination time - 1 hr
Storage -2 or 3 days
Serves - 4 or 6 persons
Cuisine: Andhra

Ingredients:
Fish fillets (salmon fish) -1 kg
Ginger paste -1 tbsp
garlic paste -1 tbsp
salt – salt to taste or 1tsp
red chilli powder -1 tbsp
oil -1/4 lit

How to make :

1.First wash fish fillets with salt & water.

2.Grind ginger-garlic to make paste.Then rub fish pieces with salt,red chilli powder,ginger-garlic paste and keep aside for 1 hour.

3.Heat oil in one pan add marinated fish fillets. Deep fry them both sides till red colour appears.

4.Remove from pan ,serve hot with pappu(redgram or tur dal) annam or pappu charu(turdal broth) annam.

CHICKEN FRY:

2010-03-25T19:14:00.000-07:00

Preparation & Cooking time – 45 min

Marination time - 30 min

Storage -2 days

Serves -2 or 3 persons

Cuisine: Andhra

Ingredients:

Chicken -1/4 kg

Ginger-garlic paste -1tsp

Onion -1(large)thinly sliced

Garam masala or spice blend -1/4tsp

Curd -1/4 cup

Salt -salt to taste or 1/2tsp

Masala red chilli powder -1/2tsp

Oil -1/4 cup

How to make:

1.First clean & wash the chicken pieces gently.

2.Rub chicken pieces well with salt, curd, masala red chilli powder, ginger-garlic paste, garam masala keep aside for 30mts.

3.on medium flame heat oil in one pan add thinly sliced onion pieces,sauté it till they become tender.

4.In the same pan add marinated chicken pieces, fry pieces both sides till they become redish brown in colour.

5.Once oil separates from chicken pieces , turn off flame.

6.Serve hot with hot white rice or roti.

CHICKEN LIVER FRY:

2010-03-25T19:05:00.000-07:00

Prep: 10 mts,
Marination time – 30 min
Cooking Time: 45 min
Serves - 3-4 persons
Cuisine: Andhra

Ingredients:

1/4 kg chicken liver (wash and cut into medium sized pieces)
masala red chilli powder -1tsp (prepare it by looking in my powders menu)
garam masala (spice blend) -1/2sp
curd – 1/2 cup
coconut powder – 1tbsp
fresh coriander leaves for garnish
salt to taste
¼ cup oil or enough
Ginger-garlic paste(allam vellulli paste) -1tsp
Onion -1(large) thinly sliced

How to make:

1.First clean & wash the chicken liver pieces gently.
2.Rub chicken liver pieces well with salt, curd, masala red chilli powder, ginger-garlic paste, garam masala ,coconutpowder keep aside for 30 min.
3.On medium flame heat oil in one pan add thinly sliced onion pieces .Sauté it till they become tender and brown in colour.
4.In the same pan add marinated chicken pieces.Fry pieces both sides till they become redish brown in colour.
5.Once oil separates from chicken pieces , turn off flame.
6.Serve hot with hot white rice or roti.

CHICKEN TIKKA MASALA:

2010-03-19T09:17:00.000-07:00

Marination time – 3 to 4 hrs
Preparation & Cooking time – 1 hr
Serves – 7 to 8 persons
Cuisine – Asian

To prepare chicken tikka masala first you have to marinate chicken .

Chicken marination steps:

Ingrdients:

chicken (with bones)– 2 lbs (cut into medium size pieces)
1tsp – masala red chilli powder ( prepare it by looking in my powders menu) or use normal red chilli powder(1tsp).
Turmeric – pinch (If you use masala red chilli powder there is no need to add turmeric.)
Coriander powder – 1 tsp
Ginger garlic paste – 2 tsp
Kastoori methi powder (fenugreek powder ) – pinch
Thick curd – 1 cup
lemon juice – 1/2 lemon
Salt – 1 tsp or enough
Oil – 3 or 4 tbsp
Onions – 1 (medium size) (cut into medium size pieces)
Green chillis – 4 or 5 (according to your taste)(cut into medium size pieces)
Green bell pepper – 1(cut into medium size pieces)
Tomato - 1(cut into medium size pieces)

1.First we have to mix masala red chilli powder ( prepare it by seeing in my powders menu),Turmeric ,Coriander powder ,Ginger garlic paste ,Kastoori methi powder (fenugreek powder ) ,Curd , Large lime juice ,Salt ,Oil .
2.Now mix above mixture to chicken keep it for marination in refrigerator for 3 to 4 hrs.
3.Now mix above mixture to green bell pepper,green chillis,onion,tomato pieces separately .
4.After 3 or 4 hrs take the chicken from refrigerator and now take one pan add ¼ cup oil on medium flame add chicken fry with out cover for 20 to 30 min then add above vegetable mixture and fry for 10 min.
5.Now turn off the flame and keep it aside.

Chicken tikka masala steps:

Ingredients:

Tomato (1),cashew nuts( 2 tbsp ) paste – 1 cup
Whole garam masala (bay leaf -4,cinnamon-4,cardamom-4,mace-4,cloves-4)
Garam masala powder – 1/2 or 1tsp (according to your taste)
Ginger garlic paste – 2 tbsp
Onion – 1 (large) cut into small pieces or make paste
Salt – enough
Turmeric – pinch
Cumin powder - 1 tbsp
Chilli powder – 1 tsp
Fenugreek powder - pinch
Coriander powder – 1tbsp
Sour cream – ½ cup
Water – enough
Coriander (chopped) – 1 /2 cup

1.First we have to prepare tomato,cashwnuts paste.
2.Take a pan on medium flame add oil,whole garama masala,cumin pdr,onion paste,salt add turmuric,gingergarlic,cumin,garam masala pdr,coriander pdr,chilli powder,immediately add little water mix well add tomato,cashew paste mix well close it with a lid for 2 or 3 min.
3.Now add the above cooked chicken and vegetables ,enough water let it cook for 15 to 20min or till gravy thickens .Finally add sour cream .Garnish with coriander leaves.
4.Turn off the flame and taste hot with rotis or rice or naan .

UGADI PACHADI ( TELUGU NEW YEAR special and traditional sauce):

2010-03-16T09:01:00.000-07:00

Preparation & Cooking time – 1/2 hr
Serves - ……
Cuisine – Andhra

Ingredients :

1 /4cup of tamarind juice
3 or 4 tbsp of honey
2 cups of grated Jaggery(bellam)
1 /2cup Raw Mango (cut into small pieces with out skin)
2 to 3 tsp Neem Flower (Vepa Puvvu)
1 tsp grated Coconut powder
1/2 cup Nectarin(cut into small pieces)
½ cup Peach(cut into small pieces)
½ cup Grapes(cut into small pieces)
3 or 4 Bananas(cut into small pieces)
Water enough

How to make:

Mix all above ingredients to make ugadi pachadi or sauce.
(Note: If you want a thin and watery chutney add more water.
If you want a thick consistency don’t add water.)

TOMATO CHUTNEY:

2010-03-15T07:09:00.000-07:00

Pre&cooking time – 15 min
Serves -……..
Cuisine – Andhra

Ingredients:

Tomatoes – 1/4 kg

green chillis -10

Cumin seeds – 1/2tbsp

split black gram dal -1tbsp

garlic – 6 or 7 cloves

tamarind – (little tamarind soak in little water)

oil -1tbsp

salt -enough

How to make:

1. Heat oil add split black gram dal,cumin seeds,green chillis fry for 1 min and place aside.

2.Now by adding little oil fry green chillies, tomatoes,tamarind slightly ….

3.Then grind fried tomatoes, green chillies, split black gram dal , cumin,tamarind,salt,garlic(don't fry garlic) to make paste.

4.Now tomato chutney is ready to taste with hot white rice and ghee.

SESAME (nuvvulu or til )HALVAH:

2010-03-10T16:44:00.001-08:00

Preparation and Cooking time – 1 hr
Serves - 5 to 6 persons
Cuisine – Asian

Ingredients:
sugar – 1 ½ cup
water – ½ cup
lemon – ½ slice juice
sesame paste – 1 ½ cup
(Ingredients –5 cups sesame seeds,1 1/2 cups olive oil or vegetable oil
Roast sesame seeds for 5-10 minutes without oil in pan on medium heat frequently with a spatula. Do not allow to brown. Cool for 20 minutes. Pour sesame seeds into food processor and add oil. Blend for 2 minutes. Check for consistency. The goal is a thick, yet pourable texture. Add more oil and blend until desired consistency. It gives 4 cups of sesame paste )

vanilla – 1 tsp
milk powder - 1/2 cup
crushed pista,badam,cashews – 2 or 3 tbsp
raisins – 1tbsp
ghee – 4 tbsp

How to make:
1.In a medium sauce pan, combine sugar, lemon juice and stir. Turn the heat on medium and heat the mixture until it boils (1 or 2 min).
2.Slowly add sesame paste(tahini),milk powder to the hot sugar syrup. Mix it with a whisk until it thickens . Add vanilla flavoring and mix .Now add pista etc ,ghee,raisins stir again and turn off the flame.
3.Apply ghee to a plate . Pour your mixture into the plate. Cover it with aluminum paper or cling wrap and leave it refrigerator for 3 or 4 hrs. Then take it out and cut into squares or leave it like paste .
4.Now delicious sesame halvah is ready to taste.

VEGGIE FALAFEL:

2010-03-09T15:43:00.000-08:00

To prepare falafel first you have to prepare pita bread.

How to make pita bread:

Prep Time : 2 to 3 hours
Cook Time: 6 minutes
Cuisine :Western

Ingredients:

1 tablespoon active dry yeast
1 tablespoon of sugar
1/2 cup of warm water
4 cups of all purpose flour
2 teaspoons of salt
1 cup of warm water
1 tablespoon of olive oil

Preparation:

First dissolve the yeast and sugar in 1/2 cup of warm water and set aside, covered, for 15 minutes. Dissolve salt in the remaining 1 cup of warm water.

In a large mixing bowl, add flour ,add yeast mixure and salt water. Knead with hands for 10 minutes in the bowl. Add olive oil and continue to knead until all oil is absorbed. Shape into a ball in the bowl, cover, and place in a warm area to rise until doubled in volume, approximately 1 1/2 to 2 hours. Punch down the dough and knead for 5 minutes more.

Take pieces of dough slightly larger than an egg and roll out on a floured surface to a thickness of 3/8 to 1/4 inch. (For larger or smaller pita bread pieces, take more or less dough). Prick the bread with a fork in several places.

Fry them on pan like rotis until browned on both sides.

How to make falafel :

Pre & cooking time :1 hr
Servings : 4 or 5
Cuisine :Western

Ingredients:

2 cups dried chickpeas(soak them whole night)
1 teaspoon baking powder
1 small onion, coarsely chopped
6 garlic cloves, smashed
1 tablespoon cumin seeds, toasted and ground
1 tablespoon coriander seeds, toasted and ground
1/4 teaspoon red pepper flakes
2 handfuls fresh flat-leaf parsley, leaves coarsely chopped
1 handful fresh cilantro, leaves coarsely chopped
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
8 home made warm pita bread
Tahini Sauce
Shredded lettuce, sliced tomatoes, chopped onions

Preparation:

Soak the dried chickpeas for at least 10 hrs. the chickpeas will swell to triple their original size. Drain and rinse thoroughly.

Put the soaked chickpeas in a food processor and pulse to coarsely grind, not until smooth but with no whole chickpeas remaining either. Add the baking powder, onion, garlic, spices, and herbs; process until the mixture is pureed; scraping down the sides of the bowl as needed. Taste and season with salt and pepper. Transfer to a bowl and refrigerate while heating the oil, this should take about 15 minutes.

Pour 3-inches of the oil in a deep fryer or deep heavy pot and heat to 375 degrees F.

Roll the falafel mixture into ping-pong size balls. (Alternatively, use an ice cream scoop.) Carefully slip a few at a time into the hot oil, making sure they don't stick to the bottom. Fry until the chickpea fritters are a crusty dark brown on all sides, turning as needed, about 5 minutes per batch. Remove the falafels with a slotted spoon and drain on a platter lined with paper towels.

Open the pita bread halves to make pockets (don't split all the way) and put 4 fried falafels into each. Drizzle with the tahini sauce and layer with lettuce, tomatoes, and cucumbers. Serve immediately.

To prepare tahini Sauce we need:

sesame paste - 1/2 cup

(Ingredients –5 cups sesame seeds,1 1/2 cups olive oil or vegetable oil.
Fry sesame seeds for 5-10 minutes in a pan on medium heat frequently with a spatula. Do not allow to brown. Cool for 20 minutes. Pour sesame seeds into food processor and add oil. Blend for 2 minutes. Check for consistency. The goal is a thick, yet pourable texture. Add more oil and blend until desired consistency. It gives you 4 cups of sesame paste. )

4 or 5 green chillies,1/2 cup plain yogurt or water,1 lemon( juiced),2 garlic cloves chopped,Pinch salt,Pinch paprika.

How to prepare:

Combine all the ingredients in a blender, process on high speed to make a smooth and creamy sauce. Adjust seasoning, to taste, and serve with falafels or as a salad dressing.

SUN DRIED POTATO CHIPS :

2010-03-07T12:10:00.000-08:00

Prep time - 1 hr, drying Time: 4 or 5 days
Storage - 1year
Cuisine: Andhra

We usually make them in bulk during the summer season and sun dry them over our terraces where the heat of the sun is the maximum and preserved in air tight containers.

Ingredients:
Potato -1/2kg
Zinger –small iece
Green chillies -4
Soda -pinch
water – 4 cups
salt -1/2tsp
bright hot sun.

How to make:

1. First grind ginger ,green chillies to make paste.

2.Wash potato ,peel off upper layer ,cut into (medium thichness)round pieces,immediately put them in water.

3.Take one vessel cook potato pieces in water with zinger-chilli paste ,salt ,soda on high flame for 2mts.

4.Remove potato pieces vessel from heat ,keep aside for cooling.Then mix thoroughly.Keep aside for cooling ½ hr.

5.Then place above prepared potato pieces for sun dry by spreading them over thick plastic sheet. Remember to remove them in the evening a 5 or 6 pm. Continue this process for atleast 2 or 3 days or continue to sun dry till completely dry.

6. Store them in an air tight container and deep fry them in hot oil till crisp and golden brown (like papad and vadiyaalu) appears .

7. Pappu rice with potato chips tastes good.

BOONDI LADOO :

2010-02-22T08:52:00.000-08:00

Preparation & Cooking time – 1 hr
Serves – ……
Cuisine – Andhra

Ingredients:

Besan (senagapindi) – 1 cup
Water -1/2 cup
Salt - pinch
Cardamom powder – 1tsp
Broken Cashew nut – 1tsp
raisins (dried grapes) - 2 tsp
Sugar – 11/2 cup
Water 1 cup
Oil – enough (for deep frying)

How to make boondi laddoo:

1.Mix the besan flour, water ,salt to get dropping consistency. Make a smooth thick batter.
2.Heat the oil in one pan. Take the batter and pour it over a sieve with round holes.
3.Tap it gently with a spoon so that drops of dough fall into the oil. Fry these drops of besan just one second (don’t fry them too much they will get crispy texture ) and keep aside. Heat the sugar and water till it reaches thick sticky liquid consistency.
4.Mix the sugar syrup, cardamom powder,raisins and fried besan boondies. When the mixture is still warm make into balls with hand .
5.Now delicious boondi ladoo are ready to taste.
(Tip -If the mixture cools besan balls cannot be made as the sugar crystallizes. )

VANKAYA(bengan –hindi) PAPPU OR BRINJAL DAL:

2010-02-10T10:42:00.000-08:00

Prep & Cooking time: 45 mts
Serves :7-8 persons
Cuisine: Andhra

Ingredients:

1 cup tur dal (kandi pappu) cook until soft.
Vankayalu – 5 or 6 cut into medium sized pieces.
Salt - 2 tbsp or enough
Masala red chilli powder - 1 tbsp
5 or 6 green chillies cut into small pieces
Water – 4 or 5 cups
For tempering/poppu/tadka/talimpu/seasoning:
11/2 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tsp split black gram dal
4-5 dried red chillies (tear into pieces)
5-6 garlic flakes crushed
8 or 10 curry leaves

How to make:

1. First wash kandipappu (tur dal) thoroughly with water 2or 3 times .Cook it in a heavy bottomed vessel with water on low heat or pressure cook for 10mts on low heat till kandipappu (tur dal) soft & soothy .

2 .Add the Brinjal pieces, green chillies, Masala red chilli powder and combine. Cover with lid and cook till the brinjal cook (approx 7-8 mts).Then add salt and mash the contents slightly using the back of the ladle.

4. It should not be a watery dal but have more of a thick consistency dal.

5. Heat oil in a heavy bottomed vessel, add mustard seeds, let them pop, add the cumin seeds, split gram dal and let them brown. Next add the garlic, red chillies, and curry leaves sauté for 2 mts.

3 .Add the cooked and mashed dal or kandipappu to the above talimpu. Cook for another 4-5 mts on medium heat.

5 Serve with white rice or hot rotis.

BREAD SALAD CROUTONS:

2010-02-07T13:44:00.000-08:00

Preparation & Cooking time –1/2 hr
Serves – ……
Cuisine – western

Ingredients:

bread – 4 slices (white sandwich bread)
parmesan cheese - 1 tbsp
butter – 1tbsp
1/4 tsp of preferred seasonings (garlic powder,ranch style dressing mix,onion powder,dill weed ,garlic powder,dried oregano,thyme,salt,pepper ,parsley etc….)
Olive oil – 2tbsp

How to make:
1.First cut bread into 1 inch cubes with knife and put it in a bowl .
2.Mix the seasoning (parmesan cheese - 1 tbsp,butter – 1tbsp,garlic powder,ranch style dressing mix,onion powder,dill weed ,garlic powder,dried oregano,thyme,salt,pepper ,parsley etc….) and olive oil in a small bowl.
3.Add the seasonings to the bread cubes. Toss. Try to get the cubes evenly coated.
4.Spread the croutons on an greased cookie sheet.Cubes should not be overcrowded. They need air to dry out.
5.Now bake the croutons at 325F until crisp or till they get golden brown colour. Larger, denser pieces of bread such as cubed bagels will take much longer than white sandwich bread.
6.Once the croutons are cool, store them in a glass jar or a plastic container with a tight lid till one week or you can freeze and use them for 6 months.
7.Have them with salad or eat like snacks .

HOT CHIPS:

2010-01-31T12:39:00.000-08:00

Prep & cooking time - 50 mts
Serves - ………………………
Storage - 1 month
Cuisine: Andhra

Ingredients:
Maida -2cups
Salt - 1/4tsp
Thymol(vamu) - 1 or 1/2tsp
2 large lemon sized butter
oil for deep frying -1/2 lit

How to make:

1. First sieve maida ,butter,salt,thymol with hand gently. Kneed it well by adding water in steps .Keep it aside for 1/2hr. So that it becomes soft .Make this into smooth ,round even sized balls.

2. Using a roller flatten the balls one by one to make it round and flat of medium thickness.Now cut it into 1’’ pieces. Deep fry these pieces in oil till golden brown colour appears.

3. Remove these chips from pan .

4.Serve hot chips with tomato sauce.

CHICAGO STYLE DEEP DISH PIZZA:

2010-01-18T10:51:00.000-08:00

Pizza base:
prep time -1 1/2 hr
serves -3 or 4
cuisine -western

Ingredients:

water -250ml(1 cup)
olive oil -5tsp
all purpose flour -6cups
salt -1tsp
sugar-1/2tsp
yeast -7 gr packet
(quick raise)

How to make:

1.Take warm water add yeast,sugar,salt and a cup of all purpose flour and mix.stand covered for 10mins.
2.Now mix the yeast mixture with 5 cups of flour and 5 tsp of olive oil.Knead the dough for 3-4 mins till soft.
3.cover it with wet cloth and rest for 1 hr in warm place where we ferment our curd.After 1 hr knead again ,for 3mins and rest for 30min.
4.Take a big lump of dough ,pat or roll into a pizza base .Use dry flour to dust if required.
5.Now take non stick pan spread the pizza dough on that pan add pizza sauce as required (about 1/2 cup),add mozzarella cheese then add toppings what ever you want (jalapeno peppers,chicken,olives,onion,tomato,mushrooms,etc...). Now cook this pan with pizza on slow flame until pizza starts to cook(about 5 min).Turn off the flame.
6.Now bake in a hot oven at 450 -475 F,till base is crisp and light.

(Tip: Use non stick pan for pizza base preparation ,no need to buy pizza stone.
Take a fork make holes on pizza base to prevent the aeration fom happening toomuch.)

Pizza sauce:

prep time -30 min

Ingredients:

olive oil -3tsp
butter -3tbsp
capsicum (bell pepper)-3 large
chopped garlic -3
clove pepper powder -pinch(optional)
onion -1/4 cup(optional)
salt -1tsp
Tomatoes -4 big tomatoes (first boil 4 tomatoes then peel off ,prepare 2 tomatoes as puree by placing water and tomatoes in blender then cut other 2 tomatoes as small pieces)
whole basil -1tsp
whole oregano/marzaram -1tsp
funnel seeds -1/4 tsp(optional)

How to make:

1.saute garlic in olive oil add bell pepper,onion and saute for few more sec,add chopped tomato (2),puree of fresh tomatoes(2),salt and pinch of sugar,oregano,basil and cook till soft and juices evaporate into right consistency.
2.Add crushed pepper,funnel seeds cook for another 2 mins.
3.Now pizza sauce is ready to use .

(Tip:
Toppings:
mozzarella cheese,jalapeno peppers,chicken,olives,onion,tomato,mushrooms,etc...
Sprinkle dry red chilli flakes on top of pizza for extrahotness before you eat. )

MASALA PEANUTS PAKODI :

2009-12-18T08:18:00.000-08:00

Preparation & Cooking time – ½ hr
Serves – ……
Cuisine – South indian

Ingredients:

Dry roasted peanuts – 11/2cup
Besan – ½ cup
Rice flour – ¼ cup
Coriander powder – 1tbsp
Mango powder – ½ tsp
Turmeric powder – ½ tsp
Black pepper – ½ tsp
cumin seeds (jeera) – ½ tsp
Ginger powder – ¼ tsp
Garlic powder – ¼ tsp
curry leaves – 1 stem
green chillies – 2 or 3 chopped
chat masala – 1 tsp
ciliantro - 5 springs (finely chopped)
onion - ½ medium (finely chopped)
red chilli powder - to taste
lime juice - 2 tsp
Salt to taste
water – enough

How to make masala peanuts :
1. First roast the peanuts in a pan without any oil and let them cool .
2. Now mix all above ingredients and grind to make paste .Now add besan and rice flour above grinded paste to peanuts with enough water to make masala peanuts .
3.Now take some oil to hands to drop the peanuts into the oil .
4. Deep fry them in oil for around 4 or 5 minutes or till they get golden brown colour and turn off the heat.
5. Store it in an airtight container and serve as a snack .

Paneer Butter Masala:

2009-12-05T11:19:00.000-08:00

Preparation time- 20 min
Cooking time – 1 hr
Serves – ……
Cuisine – North indian

INGREDIENTS:

2 tbsp - butter
1/4 tsp - chilli pdr
1 tsp - coriander pdr
1 tbsp - Fried Onion ( you can buy or make in home( this ingredient is optional))
1/4 tsp - garamasala pdr
1 tsp - ginger garlic paste
1/4 tsp - kastoori methi pdr
1 tsp - ketchup
1/2 cup milk to add to gravy
1/2 cup curd to add to gravy
1 cup milk to mix spices
2 cups paneer (250 gr)
salt enough
2 tsp - tomato paste
3 drops - red color

How to make:

1.First mix coriander pdr,garam masala,chilli pdr,kastoori methi pdr,tomato ketchup,tomato paste,milk to make mixture of spices .Take pan melt butter add ginger garlic paste and mix.
2.Add fried onion crushed.Add the mixture of all spices that are mixed with milk.Cover and cook for 4 or 5 min.
3.Add salt , paneer , red colour and remaining milk ,curd to adjust the thickness.
4.Serve hot this delicious paneer buttermasala with roti or naan or white rice.

Murukulu or Janthikalu:

2009-11-13T19:11:00.001-08:00

Preparation time- 20 min
Cooking time – 1 hr
Serves – ……
Cuisine –Andhra

Ingredients:
4 or 5 tbsp - butter
1 tsp - chilli powder
2 or 3 tbsp - ajwain (vamu)
Asafoetida – 1/4tsp
Oil – enough to deepfry
4 cup - rice flour
salt - enough
4 or 5 tbsp - sesame seeds
1 cup - Urad Dal
Water - enough

How to make:
1.Take a pan dry roast urad dal and make into a powder.
2.In a bowl add rice flour,urad dal,sesame seeds,ajwain,salt,asafoetida,chilli powder,butter, mix well and add water as need.
3.Make into a soft dough (dough should be sticky).
4.Now take the murukulu press add the dough into it and press on top into the oil and make a round.
5.Fry till light golden brown colour then remove.
6. Store these rings in air tight container.
7.These janthikalu will remain good for several months. This is a very good tea time snack. Kids love it to taste.

MAMIDIKAYA PAPPU OR MANGO DAL:

2009-11-04T15:01:00.000-08:00

Prep & Cooking time:45 mts
Serves : 7-8 persons
Cuisine: Andhra

Ingredients:
1 cup tur dal (kandi pappu) cook until soft.
Mamidikaya(mango) – 1(large) cut into small pieces.
Salt - 2 tbsp or enough
Masala red chilli powder - 1 tbsp
5 or 6 green chillies cut into small pieces
Water – 4 or 5 cups

For tempering/poppu/tadka/talimpu/seasoning:
11/2 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tsp split black gram dal
4-5 dried red chillies (tear into pieces)
5-6 garlic flakes crushed
8 or 10 curry leaves

HOW TO MAKE:

1. First wash kandipappu( tur dal) thoroughly with water 2or3 times .Cook it in a heavy bottomed vessel with water on low heat or pressure cook for 10mts on low heat till kandipappu soft & soothy .

2. Add the Mango pieces, green chillies, Masala red chilli powder and combine. Cover with lid and cook till the mango cook (approx 7-8 mts).Then add salt and mash the contents slightly using the back of the ladle.

4. It should not be a watery dal but have more of a thick consistency dal.

5. Heat oil in a heavy bottomed vessel, add mustard seeds, let them pop, add the cumin seeds, split gram dal and let them brown. Next add the garlic, red chillies, and curry leaves sauté for 2 mts.

3.Add the cooked and mashed dal or kandipappu to the above talimpu. Cook for another 4-5 mts on medium heat.

5.Serve with white rice or hot rotis.

SNAKE GOURD WITH MILK CURRY:

2009-10-21T16:20:00.000-07:00

Preparation time- 2-3 mins
Cooking time - 15mins
Serves – 2 persons
Cuisine –Andhra

INGREDIENTS:
Snake gourd - 1.25 foot long(cut into small pieces)
Onion - 1 medium sized(cut into small pieces)
Turmeric powder - 1/4 tsp
Green chilli - 1
chilli powder - 1/4 tsp
Salt - 1/2 tsp(adjust to taste)
Milk - 1/2 cup
Water - 2-3 Tbs

Talimpu/Tadka/seasoning:
Oil - 1 tbsp
Mustard seeds - 1/4 tsp
Cumin/jeera - 1/4,
Dry red chilli - 1,
Urad dal/split gram dal - 1/4 tsp
Chana dal/bengal gram - 1/2 tsp
Curry leaves – 2 or 3

How to make:

1. Cut the snake gourd into small pieces and add little salt and mix them to squeeze out water.Put the snake gourd pieces aside.
2. Heat oil in a pan. Add mustard seeds and as they start to pop,add chana dal,urad dal,red
chilli in the same order.Add curry leaves at the end.
3. Once all the dals turn brown and give out nice aroma add onions and green chilli.
4. Fry the onions for 2 minutes and add turmeric powder and snake gourd pieces.
5. Mix them all together and cook covered for 4-5 minutes checking in between. Snake gourd oozes out water and so it would not stick to the pan.
6. Now add salt,mirchi powder and sprinkle water if its sticking to the pan. Let it cook for about 7-8 minutes or till pieces are done.(They look translucent then)
7. At this point add milk and remove from flame. Stir this mixture continuously and avoid curdling.
8. Now serve hot with rice/roti.

DOSAKAYA(kakadi-hindi) PAPPU OR CUCUMBER DAL:

2009-09-15T15:16:00.000-07:00

Prep & Cooking time: 45 mts
Serves :7-8 persons
Cuisine: Andhra

Ingredients:
1 cup tur dal (kandi pappu)(soak tur dal 1 or 2 hrs before cooking)
Dosakaya(kakadi-hindi) – 1(large) cut into small pieces
Tomatoes- 2(small) cut into small pieces
green chillies - 1 (finely chopped)
1/2 small onion finely chopped
Salt - 1/2tbsp or enough
Masala red chilli powder - 1 tbsp
5 or 6 green chillies cut into small pieces
Small (lemon - sized tamarind)
Water – 4 or 5 cups

For tempering/poppu/tadka/talimpu/seasoning:
11/2 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tsp split black gram dal
4-5 dried red chillies (tear into pieces)
5-6 garlic flakes crushed
8 or 10 curry leaves

Preperation:

1. First wash kandipappu( tur dal) thoroughly with water 2or 3 times .Cook it in a heavy bottomed vessel on low heat or pressure cook for 10mts on low heat till kandipappu ( tur dal) soft & soothy .

2 .Add the dosakaya pieces, tomato pieces, green chillies, tamarind, masala red chilli powder and combine. Cover with lid and cook till the tomatoes cook (approx 7-8 mts).Then add salt and mash the contents slightly using the back of the ladle.

3. It should not be a watery dal but have more of a thick consistency dal.

4. Heat oil in a heavy bottomed vessel, add mustard seeds, let them pop, add the cumin seeds, split gram dal and let them brown. Next add the garlic, red chillies, curry leaves, chopped onions and sauté till onions turn slightly pink.

5 .Add the cooked and mashed dal or kandipappu to the above talimpu. Cook for another 4-5 mts on medium heat.

6. Serve with white rice or hot rotis.

BLACK EYED BEANS CURRY (bobbarlu kura):

2009-09-11T13:27:00.000-07:00

Prep&Cooking Time: 1/2 hr
Serves - 5-6persons
Cuisine: Andhra

Ingredients:
200gr - blackeyed beans (bobbarlu)(cut into small pieces)
2 number - chillies green
2 tbsp - oil
1/4tsp -red chilli powder
onion - 1 (small)(cut into small pieces)
salt to taste
2 number -tomatoes(cut into small pieces)

How to make :

1.Heat oil in one pan then add bobbarlu , onion ,green chillies,tomatoes pieces and then cook them.
2.Now add salt red chilli powder and Let it cook with cover till they become tender.
3.This will go with roties very well even with hot rice and rasam.

BEERAKAYA (ridge gourd) CURRY:

2009-09-10T12:48:00.000-07:00

Prep&Cooking Time: 1/2 hr
Serves - 5-6persons
Cuisine: Andhra

Ingredients:

beerakayalu - 1/2kg
onion (small)- 1 (cut into small pieces)
salt to taste
Red chilli powder - 1tsp
oil - 4tsp or enough

How to make:

1.Heat oil in one pan then add beerakaya pieces,small pieces of onion and cook them.
2.Now add salt red chilli powder and Let it cook with cover till they become tender.
3.This will go with roties very well even with hot rice and rasam.

ALOO PARATHA:

2009-07-17T15:02:00.000-07:00

Preparation & cooking time – 1 hr

Serves – 3 or 4 persons

Storage – 1 day

Cuisine – Asian

Ingrdients:

200 gr - Chapati flour
1/2 tsp - chat masala
2 tbsp - Cooking oil
1/2 tsp - cumin powder
4 number- Green chillies
1/2 bunch - Green coriander leaves
1/2 tsp - Lemon juice
1 - Onion (cut into thin pieces)
3-4 - Potato (mash)
enough - Salt

How to make:

1.In one pan sieve 200 gms chapati atta. Add cooking oil ,little water ,and salt to make soft dough.
2.Mix it well. Keep aside about 10 to 20 min.
3.To prepare potato curry:
Heat pan add little oil add mashed potatoes, onion, cumin powder,salt,chat masala ,green coriander leaves, green chillies & lemon juice and cook with lid till oil seperates from curry.
4.Make frying pan (Tava) hot on medium heat.
5.Take small ball from dough and roll it in circular shape . Take one table spoon aloo curry and place it in the middle of the circular roll.Again roll it .
6.Place it on hot tava. When it gets little brown, apply oil or ghee.
7.Keep turning simultaneously until it gets golden brown.
8.Tasty Aloo Parathas are ready to taste.
9.Serve it with green peas curry or curd or dhaniya chutni (coriander chutney)or butter or pickles.

EGGPLANT FRY:

2009-07-16T15:24:00.000-07:00

Preparation & cooking time – 1/2 hr
Serves – 3 or 4 persons
Storage – 1 day
Cuisine – Bengali

Ingrdients:

pinch - chilli powder
eggplant - 1 (cut into round pieces)
mustard oil - 2 tbsp or enough
pinch - rice flour or corn flour
pinch of salt
pinch – turmeric

How to make:

1.First mix chillipowder,riceflour,salt,turmeric powder.

2. Apply the above mixture on both sides of the eggplant piece and fry with mustard oil .

3. cook on medium heat on both sides , tastes good with pappu and rice.

BREAD PAKODI :

2009-07-09T15:12:00.000-07:00

Preparation & cooking time – 1/2 hr

Serves – 3 persons

Storage – 1 day

Cuisine – Andhra

Ingredients:

3 Bread slices each cut into 2 triangle slices
1 1/2 cups - besan (gram dal flour)
½ cup - rice flour
2 tbsp – red chilli powder
4-5 - green chillis, finely chopped
2 - large onions, sliced
few - curry leaves
salt to taste
pinch of cooking soda
oil for deep frying

How to make:

1 Combine both the rice and gram flours with salt, soda, green chillis, curry leaves,red chilli powder and onions. Combine well till u have a crumbly texture.
2 Add few tablespoons of water and mix well that it forms a hard batter(like gatti onion pakodi batter). Don’t add too much water.
3 Heat enough oil in a deep frying pan.place small amount of onion pakodi mixture on the top of the triangle bread slice and drop in the oil to form bread pakodi. Reduce heat to medium and deep fry till they turn golden brown. Use a ladle to keep turning the pakodi, so that it cooks on all sides.
4 Once they turn golden brown, remove them on to absorbent paper.
5.Serve bread pakodi with tomato sauce or with any chutney or with any pickle.

SPINACH (palak or palakura) PAKODI:

2009-07-09T13:57:00.000-07:00

Preparation & cooking time – 1/2 hr
Serves – 5 or 6 persons
Storage – 1 day
Cuisine – Andhra

Ingrdients:

Palak (palakura, spinach) -1 bundle or 1 &1/2 cup finely chopped
bengalgram flour( senagapindi) - 1 cup
Rice flour - 1 tab sp
Green chilies - 3 (cut into small pieces)
Ajwain (vamu) - 1/2 tea sp
Red chilli powder – 2tbsp
water -little
Salt to taste
Oil for frying

How to make:

1. Wash palak many times and chop it very finely.
2. In a big mixing bowl add bengal gram flour , rice flour,salt ,ajwain and chopped palak ,green chillies,red chilli powder and make a dumpling batter with the help of very little water if required.
3. Now heat oil in a deep frying pan and drop spinach and Bengal gram flour mixture in the form of pakodis and fry till nice golden color.
4. Remove from oil and drain extra oil on absorbent paper and palak pakodi ready to eat serve.
5. Serve hot with tomato sauce or wih any chutney.

PUNUKULU:

2009-06-27T09:23:00.000-07:00

Preparation & cooking time – 1 hr

Serves – 8-10 persons

Storage – 1 day

Cuisine – Andhra

Ingredients:

(Note:we can also make these punukulu with left over Idli/Dosa batter)

Rice – 2 cups
Urad dal – 1cup
Onions – 2 medium
Green chillies – 4
Ginger – small piece (cut into small pieces)
Salt to taste
Oil for deep frying

How to make:

1.Soak rice and urad dal for 6 hrs and grind it to a smooth thick batter.
2.Add salt,chopped onions,green chillies,ginger pieces to this batter.
3.Heat oil in deep pan.
4.Take a tsp of batter and drop it into the hot oil.
5.Fry until golden brown and eat hot with any chutney .

VAMU (carom seeds or ajwain )MIRCHI BAJJI:

2009-06-24T15:52:00.000-07:00

Preparation & cooking time – 1 hr

Serves – ……

Storage – 1 day

Cuisine – Andhra

Ingredients:

bujji mirchi(chillies) – 10 or 15 chillies
Besan flour (senaga pindi)-2 cups
riceflour (biyyam pindi) -3 tbsp
Cooking soda -1/4 tsp
Water - enough
salt -enough
red chilli powder(karam) - 1 tsp

How to make:

1.First take chillies make vertical slit in the middle of chillies on one side with sharp knife. Keep the ends intact and keep aside.

2.Insert the knife tip and pluck the thick white vein in the middle along with the seeds. Usually it will come off nicely with a sharp knife. After preparing all chillies in this way, start stuffing. Fill the gap with the ajwain filling nice and evenly one by one and keep them aside on a plate.

3.Preparing the filling stuff to fill mirchi bajji:

Ingredients:
Besan (senaga pindi or gram flour ) - 1 cup
Carom seeds (ajwain or vamu) – 1 ½ tbsp

Mix both of them and fill the gap with the above filling nice and evenly one by one and keep them aside on a plate.

4.Take a bowl and add besan,riceflour,cooking soda ,salt and water,mix well to prepare medium thick batter of thick buttermilk consistency.

5.Take a pan with oil .Heat the oil on medium-high. One by one dip the stuffed chillies in batter and gently drop from the sides of pan into hot oil and deep fry until golden.

6.Now very tasty and delicious mirchi bajji is ready to eat…

CUCUMBER (DOSAKAYA) CHUTNEY:

2009-06-23T16:52:00.000-07:00

Prep & Cooking: 20 mts

Serves - ....

Cuisine: Andhra

Ingredients:

cucumber -1 finely chopped

Tomatoes -2(small) finely chopped

Green chillies – 10 finely chopped

Tamarind (chinta pandu) -1 large lemon size measurement

Garlic (vellulli) - 10 flakes garlic

Salt - salt to taste

Oil – 3 or 4 tbsp

For tempering/poppu/tadka/talimpu/seasoning:

3 or 4 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tsp split black gram dal
4-5 dried red chillies (tear into pieces)
1 or 2 garlic flakes crushed
4 or 5 curry leaves

How To Make:

1.First cut cucumber into small pieces and keep aside(Note:don't cook cucumber pieces....raw cucumber chutney tastes good than cooked one).

2. Grind garlic,tomatoes,green chillies,tamarind ,salt to make paste .

3.Heat oil in one pan add thalimpu then add this above paste and fry for 5 min .

4. Turn off heat and cool above paste.

5. Now add above paste to the cucumber pieces & mix thoroughly.

6. Serve with hot rice or dosa with desi ghee.

FISH WITH COCONUT MASALA CURRY:

2009-06-17T18:37:00.000-07:00

Prep & Cooking Time: 1 hr
Serves : 5-6persons
Cuisine: Andhra

Ingredients:
Fish -1/2kg
Grated coconut -1/4cup
Salt - enough
Red chilli powder -1 tbsp
Onion -2 (small)(cut into pieces)
Ginger -small piece (thinely sliced)
Green chillis -5 or 6
Coriander leaves - for garnishing
Oil -1/4cup

How to make:

1.First grind onion,green chillis,ginger,coconut to make paste.

2.Heat oil in one pan add fish,salt,red chilli powder & above paste ,stir curry with hand (don’t use spatula)occasionally during cooking close with lid , cook on high heat for 5 min .Then add 2 cups of water and cook for 20 min.

3.Once oil separates from curry add coriander leaves then turn off the flame .

4.Delicious fish with coconut masala curry ready to taste with hot white rice .

FRIED ONIONS:

2009-06-17T17:24:00.000-07:00

Preparation & cooking time – 1/2 hr
Storage – 1 day
Cuisine – Andhra

Ingredients:

Onion – 2 (large)(cut into thin & long pieces)
Corn flour – 1tbsp
Oil – enough for deep frying

How to make:

1.First cut onion into thin and long pieces then mix well with 1tbsp corn flour to these onions .
2.Now take one pan with oil .Heat oil then add onions .
3.Deep fry onions till they turn into golden brown in colour.
4.Now crispy fried onions ready to use…..enjoy.

ALU BAJJI WITH ONION MASALA :

2009-06-13T19:48:00.000-07:00

Preparation & cooking time – 1 hr

Serves – ……

Storage – 1 day

Cuisine – Andhra

Ingredients:
Potatoes -1 or 2(small size)
Besan flour (senaga pindi)-1 cup
riceflour (biyyam pindi) -3 tbsp
Cooking soda -1/4 tsp
Water - enough
salt -enough
red chilli powder(karam) - 1 tsp

How to make:

1.First cut potatoes into thin round pieces and keep aside.
2.Take a bowl and add aloo pieces,besan,riceflour,red chilli powder,cooking soda ,salt and water,mix well to prepare medium thick batter of thick buttermilk consistency.
3.Take a pan with oil .Heat the oil on medium-high. One by one dip the potato pieces in batter and gently drop from the sides of pan into hot oil and deep fry until golden.
4.Now very tasty and delicious potato bajji is ready.

Preparing the filling stuff for potato bajji:

Ingredients:

Onion – 1(cut into very small and thin pieces)
Red chilli powder -1tsp
Salt –little
Lime to sprinkle -1
Sev (sannakarapusa) – 1cup
Coriander leaves for garnishing.

Potato onion masala bajji preparation:

1.With a sharp knife make a vertical slit in the middle of potato bajji on one side. Keep the ends intact.
2. Fill the gap with the little onion pieces,little red chillipowder,pinch salt,sprinkle lime,little sev,little coriander leaves filling nice and evenly one by one and keep them aside on a plate.
3.Now alu onion masala bajji is ready to serve

BREAD ROLL:

2009-06-03T19:26:00.000-07:00

Preparation & cooking time – 2 hrs

Serves – 4 persons

Storage – 3 or 4 days

Cuisine – Western

Ingredients:

4 cups -All Purpose flour (Maida )
4 tbsp - butter unsalted
3 number - eggs (2 for mixing the dough and 1 for egg wash)
1 cup -milk
2 tsp -salt
2 tbsp -sugar
2 tsp –quick raise yeast

How to make:
1.First take a bowl add quick raise yeast to warm milk,sugar, mix well and leave it for 10 min to dissolve the yeast and keep aside.
2.In another bowl add eggs beat them then add to the above yeast mixture
3.Now add butter and mix well.
4.Take a big bowl add maida, salt, mixture of beatten egg and yeast add slowly and keep mixing to form a soft, sticky dough.
5.Knead the dough add 1tps of melted butter, until smooth and cover with a wet kitchen towel, let it raise for 1- 1 1/2 hour untill double in size(place the dough in warm place).
6.After 1 hr turn the dough out onto a floured work surface, knead untill smoothe,shiny and elastic and rest it for another 10min.
7.Take a bowl add one egg mix well for eggwash. If required can add water to dilute it and mix it again.
8.Now divide the dough into small rounds or shapes as required.
9. Place the rolls on a buttered baking tray or dish. cover it with a wet towel for 5 min then brush eggwash the roll.
10.Preheat the oven for 425F/220C bake for 15-20 till golden brown colour.once it is done then apply butter on top of it.
11.These bread rolls generally tastes well with extra virgin olive oil (EVOO) as an appetizer.

LEMON PICKLE:

2009-05-30T14:04:00.000-07:00

Preparation time – 10min

Marination time – 10 days

Serves -……..

Storage – 1 year

Cuisine – Andhra

Ingredients:

Lemon – 25(large size)
Lemon juice -25(large size)
Salt - 1 ½ cup or enough
Red chillipowder -1/2 cup

For tempering/poppu/tadka/talimpu/seasoning:

2 - tbsp oil
1/2 tsp - mustard seeds
1/4 or ½ tsp –asafoetida

How to make:

1.First wash and clean lemon then cut each lemon into 4 pieces.

2.Now to this add lemon juice , salt and marinate for 10 days.

3.After 10 days to this add talimpu .Now lemon pickle is ready to eat.

4. lemon pickle tastes well with curd rice……enjoy….

PALAKURA (spinach or palak)PULUSU OR BROTH:

2009-04-23T08:16:00.000-07:00

Pre &cooking time -in vessel-30mts
in cooker -20mts
Serves- 3 to 4 persons
Cuisine -Andhra

Ingredients:

palakura -2 or 3 cups tightly packed(with out stalks)
water -1/2 cup
green chillies -5 or 6 finely chopped
onion -1large finely chopped
red chilli powder -1/2 tsp
pachisenaga pappu or chana dal or bengal gram -1tbsp
Tamarind - 2 grapes size
salt -enough
oil -2 or 3 tbsp
curry leaves -3 or 4

How to make:

1.First heat one pan add oil when oil heats add chana dal,onion,curry leaves ,green chillies saute them for 1 min then add palak,red chilli powder and cook them in cooker or vessel then keep aside.

2.Serve with hot white rice or roti.

GARELU OR BLACK GRAM(urad dal -hindi or minapappu - telugu ) VADA :

2009-04-15T18:47:00.000-07:00

Prep & cooking time -20 mts

Soaking -5 or 6 hr

Serves - .......

Storage -1 day

Cuisine: Andhra

Ingredients:

Blackgram(urad dal or minapappu) – 2 cups

Green chillies (pachi mirapakayalu) -3or 4(thinly sliced)

Onion - 2 (thinly sliced)

Ginger -small piece(thinly sliced)

Curry leaves (karivepaaku) -30

Coriander leaves (kothimeera) -finely chopped

Salt -salt to taste

Water -enough

How to make:

1.First soak blackram (urad dal) 5 or 6 hrs & wash 2or 3 times .Drain ,keep aside.Grind minapappu by adding enough or little water till urad dal(minapappu - telugu) become soft&soothy .Take in a vessel ,keep aside.

2.Combine ginger ,green chillies ,onion,curry leaves,coriander leaves ,salt to this grinded Black gram.

3.Heat oil in one pan , deep fry them till they are crisp and golden brown appears.

4.Garelu tastes well with tomato chutney as tiffin & Dal rice or pappu annam when eaten with garelu tastes good.

PALAK ROTI :

2009-04-07T08:41:00.000-07:00

Pre&cooking time – ½ hr

Serves -……..

Cuisine – Andhra

Ingredients:
Spinach - one bunch
Wheat Flour - 2 cups
Besan - 2 tbspn
cumin powder - 2 tbspn
Chilli Powder - 1-2 tspn
Turmeric - 2 tspn
Ajwain - 1 tspn
Curd - 1/2 cup
Salt to taste
Oil enough for roasting.

HOW TO MAKE:

1.Take a vessel, add wheat flour, besan, cumin powder, chilli powder, salt, ajwain, turmeric, and finely chopped spinach and knead well using curd and little water to make soft dough.
2.place aside for 1 hr.
3.Make lemon size ball and roll it as you do for chapathi.
4.Heat the griddle and roast the rolled dough.
5.Now roast roti one side, turn it upside down.
6.Put 1/2 tspn of oil on the turned side and again turn it upside down.
7.Repeat the same with the other side.
8.When evenly roasted remove it from griddle.
9.Serve with any raita, plain curd or Aloo palak curry.

MINT CHUTNEY:

2009-04-03T09:28:00.000-07:00

Pre&cooking time – 15 min
Serves -……..
Cuisine – Andhra

Ingredients:

Mint – 2 small bunches

Dry red chillies -10

Cumin seeds – 1/2tbsp

split black gram dal -1tbsp

coriander seeds – 2 tbsp

garlic – 6 or 7 cloves

tamarind – (1 medium lemon size tamarind soak in little water)

oil -1tbsp

salt -enough

For tempering/popu/tadka/talimpu/seasoning:

1 tbsp oil

½ tsp mustard seeds

½ tsp cumin seeds

1 tsp split black gram dal

2 or 3 dry red chillis

4 or 5 curry leaves

Oil -1tbsp

How to make:

1. Heat oil add mint fry for 10 min and place aside.

2.Now by adding little oil fry red chillies, split black gram dal ,coriander seeds,Garlic ,cumin fry slightly ….

3.Then grind fried mint and fried red chillies, split black gram dal ,coriander seeds,Garlic ,cumin and add tamarind,salt to make paste.

4.To this mint paste add tempering .Now mint chutney is ready to taste with hot white rice and ghee.

PRATTI’s CHICKEN BURGER:

2009-03-23T13:30:00.000-07:00

Preparation & cooking time -1/2hr

Serves – 4

Cuisine – American / Western

Ingredients:
( Note: Buy frozen chicken patties or you can prepare at home also by following bellow steps…..)

1 pound - ground white meat chicken

2 cups - coarse to fine fresh bread crumbs, divided (not canned)

1/2 cup low-fat milk

3 tablespoons - grated sweet onion (or finely, finely minced)

1/4 teaspoon - cayenne pepper

3/4 teaspoon - coarse grained salt

Cracked black pepper

1 teaspoon- olive oil

Buns

French's classic yellow mustard -1 or 2tbsp

Hellmann's light mayonnaise - 2 tbsp

cheese -2 tbsp

sliced tomato, cucumber, lettuce, red onion etc

How to make:

1.First buy ground white meat chicken only .You can also grind it yourself in a food processor. Remove all excess fat and cartilage from boneless, skinless chicken breast and tenders, cut into 1-inch cubes and pulse until coarsely chopped.

2.Use fresh bread crumbs. It only takes a few extra minutes. Remove crusts from good bread or don't remove the crusts, tear into chunks and pulse in a mini chopper or food processor. Make a giant batch and freeze them so next time you can skip this step.

3.Place chicken in a mixing bowl. Using a rubber spatula, fold in milk, 1/2 cup bread crumbs, onion, cayenne, salt and pepper. The mixture will be very wet which means it will be a tiny bit icky forming it into patties but forge ahead. Place remaining 1 1/2 cups bread crumbs on a dinner plate or cookie sheet. Divide chicken meat into 4 or 5 piles (you decide which portion size is best for you) and using your hands, shape into patties. Coat each patty with bread crumbs. Heat olive oil in a large non-stick skillet over medium heat and fry patties until golden and cooked through, about 5 minutes per side.

4.Toast buns and then place your favorite accompaniments (cheese, sliced tomato, cucumber, lettuce, red onion etc) and chicken patties , French's classic yellow mustard ,Hellmann's light mayonnaise inbetween buns.

5.Now chicken burgers are ready to taste....serve with chips etc ....

DONDAKAYALU (tindoora or gherkins or kundaroo) WITH COCONUT MASALA FRY:

2009-03-04T15:06:00.000-08:00

Prep: 20 mts, Cooking Time: 1/2 hr

Serves 5-6persons

Cuisine: Andhra

Ingredients:

Gherkins -1/2kg

Grated coconut-1/4cup

Salt -1tsp

Masala red chilli powder -1tsp

Onion -1thinely sliced

Ginger -small piece (thinely sliced)

Green chillis -4

Oil -1/4cup

How to make:

1.First grind onion,green chillis,ginger,to make paste.

2.Heat oil in one pan add gherkins,salt,red chilli powder & above paste ,stir curry during cooking close with lid , cook on low heat.

3.Once oil separates from curry add grated coconut ,sauté for ½ min,turn off the flame.

4.Gherkins or dondakayalu or tindoora masala fry ready to taste with hot white rice or roti.

BUTTER CREAM VALENTINE CAKE:

2009-02-21T16:47:00.000-08:00

Prep& cooking time – 2 hrs

Serves -……….

First we have to prepare sponge cake on which we can do icing …so let us see how to make sponge cake……

SPONGE CAKE:

Ingredients:

Egg whites of 6 eggs seperate
egg yolk of 6 eggs
1cup of all purpose flour or maida
1 cup of powdered sugar
1/2 tsp baking powder
1 tsp vanilla extract or essence
1/4 tsp salt
baking sheet or cake pan
non stick spray or vegetable shortening

HOW TO MAKE:

1.Pre heat the oven to 375 °F for 15 mins.
2.Seperate the egg whites from egg yolks and beat the egg whites in the mixer or whisk the whites with a whisk till the whites turn fluffy and stand.(if using mixer it will take 5 mins to beat and if using whisk will take 20 mins).
3.Meanwhile whisk the yolks also seperately.Take the flour and add the baking powder,salt to it and mix together
(you can sieve it also if you want).
4.To the yolk add the sugar and butter(optional) and mix it properly.Now take the yolk mixture and fold it in the egg white slowly and mix just once or twice.
5.Before adding the mixture into the cake pans, paint the pans with vegetable shortening or non stick spray . Then dust with the flour. If any area is still shiny, "paint" with more shortening and dust with flour.
6.Don't fill cake pans more than 1/2 full.
7.Spread this mixture on the sprayed sheet or cake pan and tap it little to spread evenly and bake it in the oven for 22 to 25min at 375°F until done .Check by putting a toothpick or knife thr the cake it comes out clean it's done.

{Note: Immediately after taking the cake from the oven flip it upside down and cover it with plastic wrap .Once the cake cools down rest in an airtight container in refrigerator a day or overnight before icing it.}

How to do icing on sponge cake:

Pre &cooking time -1/2 hr

Yield -3 cups

Buttercream Icing:

Buttercream can be used to provide cakes with a smooth icing, make borders, or for writing. Buttercreams most popular decorations include: roses, drop flowers, sweet peas and figure piping.

Ingredients:

½ cup- solid vegetable shortening

½ cup - butter

½ teaspoon - Wilton Butter Flavor for pure white icing and stiffer consistency.

3-4 tablespoons - light corn syrup per recipe to thin for icing cake.

1 teaspoon - Clear Vanilla

4 cups - sifted confectioners' sugar (approx. 1 lb.)

2 tablespoons - milk

1.Add Cream butter and shortening in an electric mixer. Add vanilla.

2.Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.

3.When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy.

4.Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use.

5.Refrigerate in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

6.Now spread the butter cream wih knife or spatula .

7.After icing the cake, let it rest at least 15 minutes. Smooth out the cake using parchment paper. Place the parchment paper on the cake and gently smooth out the icing.

8.Now do decoration on cake what ever you want to do……

CHEGODILU /CHEKODILU /ALL PURPOSE FLOUR RINGS:

2009-02-07T09:23:00.000-08:00

Preparation & cooking time -1hr

Serves – 4 or 5 persons

Cuisine –Andhra

Ingredients:

All purpose flour - 1 Cup

Rice flour - 1/4cup

Ajwain Seeds (Carom Seeds or Bishop's Weed): 1 tsp

Orange color -pinch

Salt to Taste

Water : 1 & 1/4 Cup

Oil -2tsp

Oil for Deep Frying

How to make:

1.Boil water in a deep frying pan. Add orange color,ajwain, oil (2tsp)and salt in it. Let it cook for 5 minutes.

2.Then add rice flour, all purpose flour and immediately turn off the flame. Mix it thoroughly and cover it.

3.Apply oil to hands and make lemon size balls of the dough. Roll the ball with hand to form long strip.Cut the long strip and press the ends to form a ring. Follow the same procedure for remaining dough.

4.Heat oil in a kadhai (deep frying pan) and slowly drop some rings into the oil. Fry these rings until golden brown. Repeat the same procedure for remaining rings.

5.Store these rings in air tight container.

6.These rings will remain good for at least a week. This is a very good tea time snack. Kids love it to taste.

VEGETABLE FRIED RICE:

2009-02-06T08:24:00.000-08:00

Preparation & Cooking time – 1 hr

Serves -2 persons

Cuisine: Andhra

Ingredients:

Raw rice - 200 gms.

Water - 2 cups.

Beans - 50 gms(cut into small pieces)

Capsicum – 1(cut into small pieces)

Potato -1(cut into small pieces)

grated Carrot - 1

oil - 2 tbsps.

Cloves-4 or 5

Cardamom - 4 or 5

mint -little(optional)

Biryani leaves - 2

Green chillis – 2 (cut into small pieces)

onion - 1(small)(slice thinly)

Ginger - garlic paste -1 or 2 tsp

meal maker -15(optional)(soak them in water for 1/2 hr then remove water from them with hand )

Shahjeera -1tsp

Coriander leaves for garnishing.

Cashew nuts – 5 or 6

Half lemon juice.

How to make:

1.First of all wash the raw rice in clean water and drain the water.

2.Add 2 cups of water to the 1 cup of rice and cook in a pressure cooker for 15 minutes.

3.Keep the cooked rice aside.

4.Chop all the vegetables like beans ,green chillis,capsicum,potato,carrot,onion into small thin pieces.

5.Fry the cashew nuts in ghee and keep it aside.

6.Fry the chopped vegetables with oil,salt,biryani leaves and the shahjeera ,cloves ,cardamom,ginger -garlic paste,mint ,meal maker in a pan for 10 minutes.

7.Now,add the cooked rice to the same pan and fry for 2 minutes and mix well.

8.Now add lemon juice and garnish with fried cashew nuts and coriander leaves.

BUFFALO CHICKEN WINGS .........sizzling hot & spicy.....oooh

2009-01-23T11:53:00.000-08:00

Pre &cooking time-1/2hr

Serves – 5 persons
cuisine - Western

Ingredients:

Chicken wings -10

Peanut oil or canola oil - 2 cups for deep frying

Salt -1/4tsp

Flour -1 cup(maida or all purpose flour)

Buffalo wing sauce -2tbsp or enough

Cayenne pepper hot sauce -1tbsp

Butter -1or 2 tbsp

How to make:

1.First heat oil in one pan . The oil should be just enough to cover wings entirely, an inch or so deep.

2.Remove the moisture from chicken wings with the help of a tissue paper then sprinkle little salt on them.Now dip chicken wings in flour until they are evenly coated.

3. In a small pan add butter,buffalo wing sauce,cayenne pepper hot sauce stir together until butter is melted and mixture is well blended.

4.Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin to turn golden brown. Remove from heat, place wings in serving bowl, add hot sauce mixture and stir together.

5.Now taste buffalo wings with salad dressing.

FRUIT CUSTARD:

2009-01-19T14:38:00.000-08:00

Pre &cooking time-15min

Serves – 2 persons

Cuisine –Asian

Ingredients:

Whipped cream -100ml

Custard pdr -3tbsp

Milk -500ml

Mixed fruits-500gr(cut whatever fruits you want into small pieces)

Sugar -150gr

How to make:

1.First in some milk(refrigerated milk not hot milk) add custard powder and dissolve and keep aside.

2.Take one pan add milk,sugar and bring it to boil.

3.Add the custard and milk mixture to boiling milk and mix continuously still it is thick .

4.Cool down add whipped cream and fruits.Refrigerate for 1 or 2 hrs.

5.Now delicious fruit custard is ready to taste,especially children likes this verymuch

kalakand ...............mm....yummy

2009-01-09T18:39:00.000-08:00

prep & cooking time -1 hr
serves -15 to 20 persons
cuisine -INDIAN

Ingredients

Milk -2 liters (use 1 liter milk to prepare chenna and 1 liter to prepare condensed milk)
Sugar - enough
Almond powder -4 tsp
chopped nuts to decorate (pista, almonds,cashews)
Silver foil (optional)
vinegar or lemon juice -1/2 tspdissolved in 1/2 cup water

How to make:
1.Boil half of the milk and add the vinegar as it comes to boil.
2.Switch off gas. Add ice cubes to avoid further curdling and to get soft chenna.Once the chenna settles sieve through muslin cloth, press out excess water, take in a plate and press down. Do not knead.
3.Put the remaining milk in a heavy pan and boil to half.
4.Add the chenna ,almond powder and boil till the mixture thickens, stirring continuously.
5.Add the sugar and continue to cook, stirring all the while till softly thickens in a lump. Set in a greased tray, apply silver foil if you like and sprinkle the chopped nuts

CHRISTMAS FRUIT CAKE ........have fun

2009-01-02T07:49:00.000-08:00

prep time:15 min
serves :6 persons
cuisine :Western

Ingredients:

baking powder -1tsp
butter -300gr
dry fruits mix nuts -300gr
eggs -300gr
flour -300gr
sugar -300gr
rum -1/2cup
garam masala -pinch

How to make:

1.First mix little flour and dry fuits and keep aside.

2.Then make paste by mixing baking powder,butter,dry fuits,eggs,flour,sugar,rum,garam masala and keep aside.

3.Take one non stick pan or cake pan and grease inside with non stick oil or ghee and dust it by sprinkling maida over greased surface evenly. Now add above paste .

4.Bake at 325 f for 30 min or more time depending on the size ,depth of the cake.

5.Make sure to check if the cake is done by inserting a knife edge , if it comes out clean it is done.

6.Now delicious christmas cake ready to taste

ITALIAN PIZZA BASE & PIZZA SAUCE

2009-01-01T11:55:00.000-08:00

prep time -1 1/2 hr
servings -3 or 4
persons cuisine -western

Ingredients:

water -250ml
olive oil -5tsp
all purpose flour -7cup
salt -1tsp
sugar-1/2tsp
yeast -7 gr packet
(quick raise)

How to make:

1.Take warm water add yeast,sugar,salt and a cup of all purpose flour and mix.stand covered for 10mins.
2.Now mix the yeast mixture with flour.Knead the dough for 3-4 mins till soft. 3.cover and rest for 1 hr in warm place where we ferment our curd.After 1 hr knead again ,for 3mins and rest for 30min.
4.Take a small lump of dough ,pat or roll into a pizza base .Use dry flour to dust if required.
5.Now take non stick pan spread the pizza dough on that pan add pizza sauce as required (about 1/2 cup),add mozzarella cheese then add toppings what ever you want (jalapeno peppers,chicken,olives,onion,tomato,mushrooms,etc...).
6.Now bake in a hot oven at 450 -475 F,till base is crisp and light.

(Tip: Use non stick pan for pizza base preparation ,no need to buy pizza stone.
Take a fork make holes on pizza base to prevent the aeration fom happening toomuch.)

Pizza sauce:

prep time -30 min

Ingredients:

olive oil -3tsp
butter -3tbsp
capsicum (bell pepper)-3 large
chopped garlic -3
clove pepper powder -pinch(optional)
onion -1/4 cup(optional)
salt -1tsp
Tomatoes -4 big tomatoes (first boil 4 tomatoes then peel off ,prepare 2 tomatoes as puree by placing water and tomatoes in blender then cut other 2 tomatoes as small pieces)
whole basil -1tsp
whole oregano/marzaram -1tsp
funnel seeds -1/4 tsp(optional)

How to make:

1.saute garlic in olive oil add bell pepper,onion and saute for few more sec,add chopped tomato (2),puree of fresh tomatoes(2),salt and pinch of sugar and cook till soft and juices evaporate into right consistency.
2.Add crushed pepper,funnel seeds cook for another 2 mins.
3.Now pizza sauce is ready to use .

(Tip:
Toppings:
mozzarella cheese,jalapeno peppers,chicken,olives,onion,tomato,mushrooms,etc...
Sprinkle dry red chilli flakes on top of pizza for extra hotness before you eat. )

EGG PUFF:

2008-12-30T14:26:00.000-08:00

Puff pastry sheet :

Prep: 1 1/2 hr

Cuisine: Andhra

Ingredients:

Flour -1 cup or 220gr

Salt -1/2tsp

Lemon juice -3 or 4 drops

Cold butter -220 gr(in that melt 20gr butter)

Cold water

How to make:

1.Sieve the flour and salt into a bowl; add the lemon juice and the melted butter.

2.Then add sufficient cold water to bind the ingredients together,keep aside.

3.Take a cold floured board, and roll the pastry into a long strip.Place cold butter in the the center of the pastry strip and again roll it into long strip.

4.Fold it in three, and press the edges together.

5.Half turn the pastry, rib it with the rolling pin to equalize the air in it, and again roll it into a strip.Fold it in three and place it in refrigerator.

6.Then place the pastry in refrigerator for 10 min .After 10 min again roll the pastry and place it in refrigerator .Repeat this until the pastry has had 6 layers.

7.Then roll it into very thin strip and cut into rectangles.Now it is ready to use.

How to make egg puff:

Prep - 1/2 hr

serves -4 persons

Cuisine: Andhra

Ingredients

Boiled eggs - 2
Puff pastry sheet - 2
salt -enough
chillipowder -enough
chat masala -enough

Method:
1. Cook the eggs with enough water(15 mins). Remove the shells and cut them into half.

2.Spread the sheet and then roll it a bit, so the thickness if half of what it was originally.

3.Cut the pastry sheets into rectangles and place one egg piece little chat masala,salt,mirch powder in one half of the rectangle and fold the other half over it.

4.Seal the corners by making them little wet.

5.Repeat the procedure for the remaining eggs.

6.Place these on a sheet of aluminium foil in the oven at 450 F for about 10 mins or till they turn golden brown.

7.Turn them in about 5 mins.

8.It tastes well with tomato sauce or chilli sauce.

9. It makes a great and easy snack for parties.

MAMIDIKAYA PAPPU OR MANGO DAL:

2008-12-10T19:59:00.000-08:00

Prep & Cooking time : 45 mts

Serves 7-8 persons

Cuisine: Andhra

Ingredients:

1 cup tur dal (kandi pappu) cook until soft.

Mamidikaya – 1(large) cut into small pieces.

Salt - 2 tbsp or enough

Masala red chilli powder - 1 tbsp

5 or 6 green chillies cut into small pieces

Water – 4 or 5 cups

For tempering/poppu/tadka/talimpu/seasoning:

11/2 tbsp oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1 tsp split black gram dal

4-5 dried red chillies (tear into pieces)

5-6 garlic flakes crushed

8 or 10 curry leaves

How to make:

1. First wash kandipappu( tur dal) thoroughly with water 2or 3 times .Cook it in a heavy bottomed vessel with water on low heat or pressure cook for 10mts on low heat till kandipappu soft & soothy .

2 .Add the Mango pieces, green chillies, Masala red chilli powder and combine. Cover with lid and cook till the mango cook (approx 7-8 mts).Then add salt and mash the contents slightly using the back of the ladle.

4. It should not be a watery dal but have more of a thick consistency dal.

5. Heat oil in a heavy bottomed vessel, add mustard seeds, let them pop, add the cumin seeds, split gram dal and let them brown. Next add the garlic, red chillies, and curry leaves sauté for 2 mts.

3 .Add the cooked and mashed dal or kandipappu to the above talimpu. Cook for another 4-5 mts on medium heat.

5 Serve with white rice or hot rotis.

KOBBARI (coconut) KARAM:

2008-12-05T07:53:00.000-08:00

Prep: 20 mts

Serves -……………………..

Cuisine: Andhra

Ingrdients:

Endu kobbari (dry coconut powder) – 1cup

Senaga pappu (bengal gram or chana dal) -1cup

Velluli (garlic) -3(big size)

Karam(red chilli powder ) -21/2 tbsp

Salt -salt to taste

How to make:

1.Mix all above ingredients ,then grind all ingredients to make kobbari karam.

2. kobbarikaram tastes well in vankaya ,bendi,goruchilkudukaya,beans,chikkudukaya fries etc.

PLAIN PESARATTU:

2008-12-05T07:45:00.000-08:00

Cuisine: Andhra

Ingredients:

Pesalu (green gram or moong dal ) – 1 cup (Soak in water for 5 or 6 hrs)

Rice flour(biyyam pindi) or gram flour (senaga pindi or besan) - 2 tsp

Salt -enough

Water -enough

How to make:

1. First soak Pesalu (green gram or moong dal) .

2. Drain and grind smoothly the green gram or moong dal and add little water to form a dosa batter.

3. Heat griddle on high flame till hot, reduce heat, pour a ladle full of dosa batter, spread the batter with the bottom of the ladle evenly making circles to form pesarattu
and drizzle with some oil along the edges. Cook on medium heat for 1-2 mts and increase to high flame for a few seconds and flip the other side and cook for 20-30 seconds or till done.

4.Add above prepared bombai rawa upma on pesarattu and cook further 5 seconds both sides with enough oil.

5.Serve hot with any chutney of your choice like karive paku podi or coconut chutney or ground nut chutney.

CABBAGE(bundh gobhi) WITH COCONUT POWDER:

2008-11-26T14:50:00.000-08:00

Prep & cooking time -30mts

Serves - 10 persons

Storage -1 day

Cuisine: Andhra

Ingredients:

Cabbage ( bundh gobhi) -1/2kg(wash & cut it into very small pieces,boil these cabbage pieces for 15mts with cover on medium heat, drain & keep aside)

Salt -salt to taste

Grated coconut -1/4 cup

For tempering/poppu/tadka/talimpu/seasoning:

1tspbengalgram

11/2 tbsp oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1 tsp split black gram dal

4-5 dried red chillies (tear into pieces)

5-6 garlic flakes crushed

4 or 5 curry leaves

1.Heat oil in one pan add poppu ingredients, once they splutter add cabbage pieces and fry for 6or 7 mts with out cover on low heat.

2.Finally add grated coconut & immediately turn off heat .

3.cabbage fry ready to taste with hot white rice or roti.

DONDAKAYALU (tindoora or gherkins or kundaroo)WITH ONION MASALA CURRY :

2008-11-10T14:15:00.000-08:00

Prep: 20 mts, Cooking Time: 1/2 hr

Serves 5-6persons

Cuisine: Andhra

Ingredients:

Boiled dondakayalu -1/2kg(pressure cook dondakayalu or gherkins for 1omts in 2cups of water on low heat)

Onions -6finely chopped

Red chillis -10

Cuminseeds -1tsp

Salt -1tbsp

Oil -1/4cup

For tempering/poppu/tadka/talimpu/seasoning:

1/2 tbsp oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1 tsp split black gram dal

4-5 dried red chillies (tear into pieces)

5-6 garlic flakes crushed

8 or 10 curry leaves

How to make:

1.First grind onions ,red chillis, salt, cumin seeds to make paste. Remove ,keep aside.

2.Heat oil in one pan add poppu ingredients .Once they splutter add boiled dondakayalu ,sauté it for 2mts.

3.In the same pan add above grinded paste, cook with out cover & stir curry 6 or 7 times during cooking on medium heat.

4.Once oil separates from curry ,turn off heat.

5.Dondakayalu or gherkins or tindoora curry ready to taste with hot white rice or roti.

DRUMSTICK MUTTON KORMA :

2008-11-03T13:03:00.000-08:00

Prep: 20 mts, Cooking Time: 2 hrs

Serves 3-4 persons

Cuisine: Andhra

Ingredients:

1/4 kg mutton, wash and cut into medium sized pieces

drumstick -5(cut into medium sized pieces)

red chilli powder -1tsp

garam masala (spice blend) -1/2tsp

coriander powder - 1/2 tsp

fresh coriander leaves for garnish

salt to taste

¼ cup oil

water -5 or 6 cups

Ginger-garlic paste(allam vellulli paste) -1tsp

Onion -1(large) thinly sliced

How to make:

1.First grind ginger-garlic to make paste.

2.Combine above paste with mutton pieces & marinate for ½ hr.

3.Heat oil in one pan add oil,marinated mutton pieces,salt, red chilli powder sauté for 4or 5 mts. Then add coriander pdr ,garam masala immedietely add 5 or 6 cups of water or enough. Cook mutton untill it becomes soft with cover.

4.Then add drumstick pieces in the same pan ,cook mutton & drumstick till they tender.

5.Cook it with cover till gravy thickens &oil rises top on medium heat then reduce heat.

6.Finally garnish with coriander leaves.

7.Drumstick mutton korma ready to eat with hot rice or roti.

{NOTE: cook drumstick mutton korma or curry on high heat first then reduce heat}

RAVA IDLI:

2008-10-20T07:48:00.000-07:00

Prep: 10 mts, cooking: 10 mts, Soaking -5 or 6 hrs

Makes: approx 12-14 idlis

Serves - 5 or 6 persons

Cuisine: Andhra

Ingredients:

Black gram (minapappu or urad dal) – 1 cup (Soaking: 5 or 6 hrs)

Idli rava (vuppudu rava) - 2 1/2 cups (Soaking: 5 or 6 hrs)

Salt -enough

How to make:

1. First soak black gram (urad dal) & idli rava (vuppudu rava)about 4 or 5 hrs.

2. Drain and grind smoothly the black gram with enough water. Drain and combine idli rava to the grinded black gram to form an idli batter.

3. Keep batter aside whole night with cover.

4. Next day add water to that batter beat well till light & frothy.

5. Take idli plates and pour spoon full of batter into idli moulds .Don’t let the batter fill till the brim.

6. Steam the rava idlis on medium flame for around 10 mts. Turn off heat. Remove the rava idlis carefully with a spatula and serve hot with Karivepaaku Podi or coconut chutney or ground nut chutney with desi ghee.

POTATO KURMA OR ALU CURRY:

2008-10-13T14:18:00.000-07:00

Prep: 20 mts, Cooking Time: 1/2 hr
Serves 5-6persons
Cuisine: Andhra

Ingredients:

1/2 kg boiled potato( wash and pressure cook for 15mts , then cut into 2’’ pcs)

1 /3 -curd

red chilli powder -1tbsp

garam masala (spice blend) -1/2tsp

tomato -3 finely chopped

fresh coriander leaves for garnish

salt to taste

1/2 cup - oil

Ginger-garlic paste(allam vellulli paste) -1/2tsp

Onion -2(medium)thinly sliced

Grated coconut -1/4cup

Water - 2 or 3 cups

HOW TO MAKE:

1.Heat oil in one pan add boiled potato pieces, garam masala powder,curd ,salt, red chilli powder

tomato pieces,onion pices,gingergarlic paste,grated coconut, sauté for 4or 5 mts. Then add 2 or 3cups of water.

2.cook it with cover till gravy thickens ,once oil rises top turn off heat.

3.Finally garnish with coriander leaves.

4.Alu kurma ready to eat with hot white rice or roti.

{NOTE: cook potato kurma or curry on high heat first then reduce heat}

EGG WITH ONION MASALA CURRY :

2008-10-06T08:39:00.000-07:00

Prep: 20 mts, Cooking Time: 1/2 hr
Serves - 4 persons
Cuisine: Andhra

Ingredients:

Boiled eggs -5 or 6(boil eggs for 15 mts in 2cups of water on low heat)
Onions -5finely chopped
Red chillis -10
Cuminseeds -1tsp
Salt -1tbsp
Oil -1/4cup

For tempering/poppu/tadka/talimpu/seasoning:

11/2 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tsp split black gram dal
4-5 dried red chillies (tear into pieces)
5-6 garlic flakes crushed
8 or 10 curry leaves

HOW TO MAKE:

1.First grind onions ,red chillis, salt, cumin seeds to make paste. Remove ,keep aside.

2.Heat oil in one pan add poppu ingredients .Once they splutter add boiled eggs ,sauté it for 2mts.

3.In the same pan add above grinded paste, cook with out cover & stir curry 6 or 7 times during cooking on medium heat.

4.Once oil separates from curry ,turn off heat.

5.Egg curry ready to taste with hot white rice or roti.

CHAMADUMPALA PULUSU OR ARUM BROTH:

2008-09-29T07:52:00.000-07:00

pre - 20 mts ,cooking time -1/2 hr

Serves 3-4 persons

Cuisine: Andhra

Ingredients:

Boiled arum (chamadumpalu)-1/2kg(pressure cook in 2cups of water for 15 mts)

Onion -2(large)thinely sliced

Tamarind -1/4cup(soak in 1cup of water ,strain & retain the extract )

Salt -salt to taste

Masala red chilli powder -1tbsp

Oil -1/4 cup

Slit green chillis -4

Tomatoes -3 finely chopped

Water -1cup

1.Heat oil in one pan add onion, green chillis, tomatoes,sauté it for 2mts.

2.Then add chamadumpalu , salt ,masala red chilli powder, water,tamarind extract.

3.Cook it for 15 mts wth cover . Stir curry during cooking.

4.once oil rises top,turn off the flame. Serve hot with hot white rice or muddapappu annam with ghee.

{NOTE: cook chamadumpala pulusu on high heat first then reduce heat}

RED SORREL LEAVES(gongura-telugu) - PRAWNS (royyalu) CURRY OR GONGURA PRAWNS:

2008-09-23T07:49:00.000-07:00

Prep & Cooking Time: ½ hr

Serves -3 or 4 persons

Cuisine: Andhra

To prepare gongura broth:

20 mts –In vessel

10 mts –In cooker

Ingredients:

Red sorrel leaves(gongura) - 2 or 3 cups tightly packed (with out stalks)

Water -11/2cup

Green chillies -5 or 6 finely chopped

Onion (pyaaz) -1(large) finely chopped

Red chilli powder -11/2 tbsp

Add all above ingredients in pressure cooker or vessel cook & keep aside.

To prepare gongura prawns :

Ingredients:

Prawns - 1lb or 453.5grams

For tempering/poppu/tadka/talimpu/seasoning:

Oil -1/4 cup

Curry leaves(karve paku) – 10

Cumin seeds(jilakarra) -1/4 tsp

Dry red chillies (endu mirapakayalu) -4 or 5(tear into pieces)

crushed garlic (vellulli ) -10 flakes

1.First wash prawns thoroughly ,drain ,keep aside.Heat one pan add prawns sauté for 1min for the removal of excess water.

2.Heat oil in the same pan add Curry leaves(karve paku) – 10,Cumin seeds(jilakarra) -1/4 tsp,Dry red chillies (endu mirapakayalu) -4 or 5(tear into pieces),crushed garlic(vellulli ) -12 flakes sauté for a while .Once splutters add prawns,salt,red chilli powder fry them till golden brown colour appears with out cover on medium heat.

2.Now add these fried prawns to the above prepared broth. Cook for 5mts or till oil rises top.

3.Gongura prawns ready to eat with hot white rice.

BOTTLE GOURD OR CALA BASH (sorakaya) HALWA:

2008-09-15T09:09:00.000-07:00

Prep: 20 mts, Cooking Time:1/ 2 hr
Serves -……………………..
Cuisine: Andhra

Ingredients:

Grated bottle gourd (sorakaya) – 1cup
Milk -2 cups
Sugar - ½ cup
Ghee -1/4 cup
cashewnuts -10
raisins -5
cardamom powder -1/2 tsp

HOW TO MAKE:

1.First heat ghee in one pan add cashew, fry,keep aside.

2.Then in the same pan add grated bottle gourd ,fry for 10min.Then add milk &sugar ,cook till halwa becomes thickens.

3.Finally add 2 or 3 tbsp of ghee ,cardamom powder,cashew,raisins ,saute for 1min.

4.Turn off flame .Now bottle gourd halwa is ready to taste.

ANDHRA CHICKEN PULAO WITH PERUGU PACHADI(RAITA)

2008-09-04T07:32:00.000-07:00

preparation time-20 mts
cooking time -8 mts
serves -4 or 5 persons
cuisine -Andhra

Ingredients:

chicken pieces -1/4 kg
Basumati rice (wash ,drain,keep aside)- 3 cups
cinnamon(dalchinachakka)-2 or 3
cloves (lavangalu) -4 or 5
cardamom (yalukalu) -4 or 5
tej patta (pulao leaf) -2 or 3
slit green chillis - 2
onion (pyaaz) -1 (thinly sliced)
water - 6 cups
oil -1/4 cup
salt -salt to taste
Ginger & garlic paste -3tbsp
Mint leaves - 1/4 finely chopped
coriander leaves -1/4 finely chopped
cashew nuts (roasted) -10

To prepare chicken :

Ingredients:

water - 1 cup
salt -1tsp
masala red chilli powder -1tsp
oil -1tbsp
ginger - garlic paste -1tbsp

1.First wash chicken pieces thoroughly drain,keep aside.

2.Take one vessel add water ,salt,masala red chilli powder,oil,ginger&garlic paste.Then cook with cover on low heat till gravy thickens.

3.Then turn off heat ,keep aside.

To prepare rice:

Rice - 3 cups
Water - 6 cups

1.Heat oil in pressure cooker first add oil -1/4 cup then cinnamon(dalchinachakka)- 2 or 3,cloves (lavangalu) -4 or 5,cardamom (yalukalu) -4 or 5,tej patta (palao leaf) -2 or 3,salt- enough ,slit green chillis - 2 ,onion -1 (thinly sliced)(cook onion until they get brown colour),ginger & garlic paste -3 tbsp saute for 1 or 2 mts.

2.Now add 6 cups of water,mint leaves -finely chopped,coriander leaves - finely chopped,washed rice,boiled chicken masala pices,cashew nuts (roasted) cook it on high heat with lid for 8 mts or turn off heat by hearing 4th whistle.

3.Hot delicious chicken biriyani ready to eat with raita.

(Tip - If you add salt to onion pieces they will fry faster )

RAITA OR PERUGU PACHADI:

Prep:10 mts
Serves-3 or 4 persons

cuisine -Andhra

Ingredients:

Curd -1 large cup
Tomato -1 finely chopped
green chillis -2finely chopped
onion - 2 (medium)thinly sliced
salt - salt to taste

1.Mix all above ingredients to prepere raita or perugu pachadi.

2.Now perugu pachadi ready to eat with chicken biriyani .

KARIVEPAKU (MEETHA NEEM OR CURRY LEAVES) POWDER

2008-08-25T08:22:00.000-07:00

Preparation & cooking time -20 min
cuisine -Andhra.

Ingredients:

curry leaves -2 cups(picked,washed & dried)
pachi senaga pappu(bengal gram) -1/3 cup
minapappu (split black gram dal) -1/3 cup
cuminseeds (jilakarra) -1/4cup
coriander seeds (dhaniyalu) -1 cup
dried red chillis -10
garlic -40 cloves
tamarind -small lemon size
salt to taste
oil -2tbsp

How to make:

1.Add oil 1 tbsp,bengal gram,split black gram , in a pan and fry them on medium heat till they turn red .Don't burn them .keep tossing them around continuously.Remove the contents from pan and keep aside.

2.In the same pan add coriander seeds and cumin then toss them on medium heat till they turn brown ..approx 2-3mts. Remove from pan and keep aside.

3.In the same pan add dried red chillis and toss them about for 2 mts.Remove and keep aside.

4.Now add tea spoon of oil and add the curry leaves and toss them about till they are crisp and roasted.Keep tossing them about while roating the leaves.Turn off heat and cool all the roasted ingredients .

5.Once cool ,grind the dals first (grind them coarse),followed by coriander ,cuminseeds,red chillis and grind again.

6.Now add tamarind and garlic grind ,remove and keep aside.

7.Now add the curry leaves and grind to make a powder (remember all the ingredients should be cool before grinding).Mix it with the coarsely ground spices and salt and store in a air tight container.

8.Serve hot with white rice and ghee.