Tuesday, May 17, 2016

TORTILLA VEG AND TOFU ROLLS



INGREDIENTS:

  1. Store bought tortilla/home made pulkas-3
INGREDIENTS FOR STUFFING:
  1. Boiled and mashed potato-1 cup
  2. Chopped bell pepper -1/2 cup
  3. Shredded cabbage-1/2 cup
  4. Shredded carrot-1/2 cup
  5. Finely chopped onion-1/2 cup
  6. Ginger chopped-1ts
  7. Garlic chopped -1ts
  8. Diced tofu-1/2 cup( shalow fry and set a side)
  9. Garam masala-1 ts
  10. Chat masala-1/2 ts
  11. Butter-1 tbs for roasting
  12. Amchur/dry mango powder-1 ts
  13. Salt-to taste
  14. Red chili powder-1/2 ts
  15. Minced green chili-1/2 ts
  16. maida/all purpose flour-2 tbs

PREPARATIONS
  1. Boil potatoes then mash it
  2. Shallow fry tofu pieces and sprinkle some salt and chili powder then set a side
  3. Mix some all purpose flour/maida with some water to fine paste
ANDHRA RUCHULU

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ANDHRA RUCHULU
METHOD TO MAKE STUFFING:
  1. Heat 1/2 tbs butter in kadai and add mince green chili,ginger and garlic,onion and saute for a minute
  2. Now add all thveggies and cook for 5 minutes till crunchy but not soft
  3. Finally add the remaining powders and cilantro
  4. Mix and allow it to cool
METHOD TO MAKE THE VEG ROLLS

  • Now take a tortilla and apply maida paste all over the edges
  • now stuff the curry and seal by rolling them like a burrito.....it sticks all the sides because of the maida paste
  • heat a tawa or non stick pan and apply some butter and fry the rolls on all side to golden brown 
  • Cut into desire length and serve hot
  • This is tasty and healthy

VEG BULLETS

INGREDIENTS:

  1. Boiled potato mashed-1 cup
  2. Finely chopped green bell pepper-1/2 cup
  3. Grated carrot-1cup
  4. Finely chopped cilantro-2 tbs
  5. Salt-to taste
  6. Green chili paste-1 ts
  7. Chat masala-1 ts
  8. Ginger garlic paste-1 teaspoon
  9. maida-3 tbs
  10. Corn starch -3 ts
  11. Rice flour-3 tbs
  12. Bread crumbs-4 tbs
  13. Oil -for deep frying
  14. Garam masala-1/2ts
ANDHRA RUCHULU

METHOD

  1. IN a large mixing bowl combine all ingredients except oil and rice flour
  2. Mix to a fine dough and make into small balls
  3. Now take each ball and roll like a bullet and dust the rice flour 
  4. Roll in your hands to remove excess rice flour
  5. Deep fry in hot oil to nice golden brown colour
  6. Serve hot with tomato ketchup or green chutney

RIBBON MURUKU

INGREDIENTS:

  1. Besan flour/chikpea flour/chenaga pindi-1 cup
  2. Rice flour/biyyapu pindi-1 cup
  3. Pepper powder/miryala podi-1/2 ts
  4. Hing/asafoetida/inguva-1/8th teaspoon
  5. Roasted jeea/veyinchina jilakarra-1 ts
  6. Salt-to taste
  7. Oil-1 ts
  8. Melted butter/venna-1ts
  9. Oil-for deep frying
METHOD
  • Heat oil in a kadai
  • Now combine all ingredients,add some water and mix like muruku dough
  • Now in a muruku mould use ribbon mold and set it
  • Fill the dough in muruku maker and gently press in hot oil and fry until crisp
  • Store in air tight container to keep them crisp

LUNCH THALI(chikkudu menthu kura and spinach pachadi)

  •  CHIKKUDU MENTHU KURA
  •  PALAUKURA PACHADI
INGREDIENTS FOR CHIKKUDU MENTHU KURA/INDIAN BROADBEANS METHI CURRY

  1. Broad beans boild-2 cups
  2. Onion chopped-1/2 cup
  3. Ginger crushed-1 ts
  4. Sesame seed powder- 3 tbs
  5. Besan/chenaga pindi-3 tbs
  6. Kasuri methi crushed-2 ts
  7. Salt- to taste
  8. Turmeric -1/8th ts
  9. Green chilis chopped-1 tbs
  10. Oil-2 tbs
  11. Cumin mustard-1 ts
METHOD:
  1. Cook beans in micro wave till tender cool and set a side
  2. Heat oil in a pan add seasoning now add onion and fry for a minute
  3. now add ginger and fry well
  4. add beans and cook for 5 more minutes
  5. Then add all the ingredients mix and cook for 10 minutes
  6. serve hot with rice
SPINACH PACHADIspinach-pachadi (click on this to view recipe)

TORTILLA SAMOSA(yummy and quick potato samosa)

hi friends.....if you have potato curry and the left over tortillas or pulkas ,you can try this tasty and quick samosa for evening snack
This will be even great idea for parties .....just make the basic potato stuff and buy some tortillas from grocery store.You can make many tasty samosa's in less time.Hope you all enjoy this recipe.


INGREDIENTS
  1. Alu curry    alu curry recipe(please click on the link to get alu curry recipe)
  2. Tortillas/pulka-6
  3. Maida/all purpose flour-4 tbs
  4. Oil-for deep frying


PREPARATIONS
  • Cut the pulka or tortillas into two halves and set a side
  • mix maida with some water and make fine paste
  • Heat oil for deep frying in medium flame......because you should fry on low-medium flame 



METHOD:
  1. Take one half of pulka or tortilla and apply maida paste to the edges and then roll like a cone
  2. stuff the potato curry and seal the edges...
  3. Repeat the same process to make remaining samosa's
  4. Deep fry in oil and serve hot with ketchup

TOFU VEG FRIED RICE

INGREDIENTS
  1. Diced potato-1cup
  2. Chopped cabbage-1/2 cup
  3. Chopped-carrot-1/4cup
  4. Green peas-1/4th cup
  5. Chopped green bell pepper-1/4th cup
  6. Chopped onion-1 cup
  7. Ginger garlic paste-1teaspoon
  8. Salt-to taste
  9. Curry leaves-4
  10. Slitted green chilis-4
  11. Cauliflower floret/crowns-1/2 cup
  12. Butter-1 teaspoon
  13. Oil-1 table spoon
  14. Red chilipowder-1 teaspoon
  15. Black pepper powder-1/4th teaspoon'
  16. Chopped tofu/paneer-1/2 cup
  17.  rice-3 CUPS
  18. Cilantro-2 table spoons
  19. Lemon juice-2 teaspoons
  20. Biryani masala-1 teaspoon
PREPARATIONS:
  • Chop all the veggies and set a side
  • Boil green peas and set a side
  • Make basmathi rice and set a side
andhra ruchulu

METHOD:
  1. Heat ghee and butter in kadai and add the curry leaves and slitted green chilis
  2. fry for a minute and add the onions and ginger garlic paste and cfry well
  3. Now add all the veggies and cook till half done
  4. Now add the spice powders and adjust the seasoning if further required
  5. Finally add the cooked rice and toss until the mixture mix well
  6. Fially add lemon juice and cilantro
  7. Mix well and serve
  8. You can serve with raitha or any shorba






Tuesday, December 15, 2015

CHEESY POTATO QASEDILLA

INGREDIENTS:

  1. Store bought tortillas-1 pack or regular home made maida chapathi-6
  2. Alu curry for stuffing-2 cups
  3. Mexican grated cheese or any of your favourite cheese
  4. Grated carrot-1cup
  5. Chopped onion-1 cup
  6. Chopped cabbage-1 cup
METHOD:

  1. Place a tortilla on that spread 2 table spoons of alu curry and sprinkle the grated cheese,grated carrot,chopped cabbage and chopped onion
  2. Now cover this with another tortilla
  3. And now place this on the qasedilla maker and fry until it turns crisp
  4. Now cut into triangles and serve hot
METHOD2-USING TAWA
  1. If you are not having QASEDILLA MAKER you can use TAWA
  2. Heat tawa on put the qasedilla tortillas spread potato curry and sprinkle grated cheese  ,chopped onion,chopped cabbage and grated carrotand cover with another tortilla and cook until cheese melts and it turns crisp
  3. Now cut into triangles and serve hot with ketchup