TINDOORA CHUTNEY

INGREDIENTS:

>>>>>>>>>>>>

1. Dondakayalu,tyindoora/kovakai chooped- 1 pack


2. Chopped onion-1/2


3. Dry red chilis-6 to8


4. Urad dal-1/2 teaspoon


5. cumin mustard-1 teaspoon


6. Dry coconut powder-1 teaspoon


7. Dhaniya powder/coriander seed powder-1 teaspoon


8. Garlic pod-2 small


9. Salt-to taste


10. Turmeric-pinch


11. Cilantro-1 teaspoon


12. Oil-for seasoning
13. Tamarind juice-1/2 teaspoon

METHOD:
>>>>>>>>

• Take a pan add oil,urad dal,dry chili's,cumin seeds,mustard seeds,and onion.


• When onion get cooked cool the mixture.


• Pressure cook tindora with some water,cook until done.


• Let it cool


• Now place dhaniya powder,coconut powder,seasoned mixture,garlic,turmeric ,tamarind juice and grind to fine powder.


• Now add tindora and grind coarsely,then transfer the chutney to the bowl.


• Now take a pan add 1 teaspoon of oil,add urad dal,hing ,curry leaves,and cilantro.


• Add this seasoning to the pickle,it tastes really delicious.


• I used frozen tindora for this chutney.
  
  

Cooking 4 all Seasons: Announcing Mithai Mela ~ Celebrating 2 years!

Cooking 4 all Seasons: Announcing Mithai Mela ~ Celebrating 2 years!

Happy blog anniversary srivalli, i would like to post telugu traditional recipe "AMRUTHAPHALAM" for your mithai mela event.This sweet is very traditional and very easy to make,the recipe goes here

INGREDIENTS:
>>>>>>>>>>>>>

1.allpurpose flour/maida-1 cup
2.Sugar powder-1 cup
3.Milk-1 cup
4.Cardamom powder-1/4 Th teaspoon
5.Dry coconut powder-1 teaspoon
6.Unsalted butter/ghee-1 1/2 tablespoon


METHOD:
>>>>>>>>
1.Preheat oven for 350 degrees.
2.Mean while mix all the ingredients,make sure to avoid lumps
3.Take a oven safe bowl,apply butter and pour the above mixture,and make it even.
4.Place it in the oven, and bake for 15 to 20 minutes or until done.
5.Check in mean while.Test it by inserting the knife.
6.If the knife comes clear then it is done
7.Cover the mixture until it cools,now cut into desired shape with cookie cutter.
8.Garnish with almonds.

LENTILS WITH BOTTLE GOURD

INGREDIENTS:
>>>>>>>>>>>>

1. Tur dal/kandi pappu-1 cup
2. Diced tomato-1/2
3. Chopped onion-2 tablespoons
4. Ceranno peppers-2
5. Tamarind flakes-10 to 12
6. Turmeric-1/2 teaspoon
7. oil-for seasoning
8. Cumin mustard-1 teaspoon
9. Cilantro-1 teaspoon
10. Curry leaves-12
11. Butter-1/4 Th teaspoon

METHOD:
>>>>>>>>>

1. Pressure cook turdal,tomatoes,onions,chopped pepper,tamarind,turmeric,4 drops of oil and water.Cook until done
2. Now open the lid on flame cook for few minutes,add salt.
3. Now make seasoning and transfer to cooked lentils.
4. Tastes good.
5. Goes well with plane rice and pulka.
   

GREEN TOMATO CHUTNEY

INGREDIENTS:
>>>>>>>>>>>>

1. Green tomatoes-4
2. Onion-1 1/2 tablespoon
3. Green chilis serrano -2
4. Dry coconut powder-1 spoon
5. Roasted Dhaniya powder-1 spoon
6. Roasted peanut powder-1 1/2 teaspoon
7. Garlic pod-1
8. Turmeric-1/2 teaspoon
9. Salt-to taste
10. Oil for seasoning
11. Curryleaves-10
12. Cumin seeds-1/2 teaspoon
13. Mustard seeds-1/2 teaspoon
14. Cilantro finely chopped-1 tablespoon
15. Urad dal-1/2 teaspoon(optional)

METHOD:
>>>>>>>>

1. Dice tomatoes into small cubes.
2. Now take a pan ,add diced tomatoes,onions, and peppers,pour some oil may be 1 teaspoon,and 3 spoons of water.Cook until veggies are done perfectly.
3. Let the mixture cool.
4. Now in the jar place powders,cooked chili's,some jeera,garlic and grind to a fine paste.
5. Now put the tomato mixture and grind.
6. Season it and serve hot.
7. Goes well with plane rice or pulka.
8. Tastes yummy.
   

AJWAIN PARATHA

INGREDIENTS:
>>>>>>>>>>>>

1. All purpose flour-2 cups
2. Ajwain/vamu-1/2 teaspoon
3. Butter-1 teaspoon
4. salt-pinch
5. oil-for frying paratha

METHOD:
>>>>>>>>

1. Mix all the ingredients and make firm dough
2. Divide the dough into portions
3. take each portion and roll out like chapathi
4. fry on skillet both sides with oil
5. Serve hot.
   

VEGGI SAMOSA

Samosa, an indian triangular chat made with a stuffed dough,its a great evening chat almost we get in every street, fast food center and also home made.
Stuffing may be of any kind like meat samosa,veggie samosa,sweet samosa.Irani samosa with irani chai is a great dish in hyderabad made of onion filling and also with meat filling.We can make samosa with samosa mould or with frozen sheets and also even with dough.Today i made with samosa mould which is easy and fast making.

INGREDIENTS:
>>>>>>>>>>>>

STUFFING:
>>>>>>>>>

1. boiled potato-1
2. chopped onion-2 tablespoons
3. green chilis chopped 1 1/2 tablespoon
4. salt-to taste
5. ginger garlic paste-1/2 teaspoon
6. oil-3 teaspoons
7. urad dal-1/2 teaspoon
8. chenadal-1/2 teaspoon
9. cumin-1/2 teaspoon
10. mustard-1/2 teaspoon
11. cilantro-1 1/2 tablespoon
12. turmeric-1/2 teaspoon
13. garammasala-1 teaspoon
14. chat masala-1/4 th teaspoon
15. lime juice-2 teaspoons

DOUGH:
>>>>>>>>

1. maida-1 cup
2. suji/bombay ravva-2 teaspoon
3. butter-1 teaspoon
4. ajwain/vama-1/4 Th teaspoon

Mix all ingredients and make stiff and firm dough.


METHOD:
>>>>>>>>

TO MAKE STUFFING:
>>>>>>>>>>>>>>>>>

1. Peal the skin of potato and cut into tiny pieces
2. Heat oil in a pan add urad dal,chana dal,cumin and mustard.
3. add curry leaves and greenchilis fry well
4. Now add onions and gingergarlic paste,cook until onoion turned to golden brown.
5. Add chat masala,garam masala,turmeric,salt mix every thing
6. Add chopped potato mix evenly
7. sprinkle lemon juice and garnish with cilantro.
8. Let the mixture cool.
   

METHOD TO MAKE SAMOSA:
>>>>>>>>>>>>>>>>>>>>>>.

1. First divide the dough into small parts.
2. take each part and roll it like a puri.
3. Cut into equal halves.
4. Make into triangle
5. Fill the stuff,seal the edges with water,make sure every thing is sealed well other wise mixture may come out.
6. Deep fry samosa over medium high flame until turned to golden brown.
7. serve hot with green chutney or tomato sauce.
8. Adding suji helps to get crispy samosa.

PACHI PULUSU WITH PEANUT POWDER

Pachi pulusu means un cooked tamarind juice combined with some ingredients to make a simple and tasty rasam,this is much older recipe right from grandmas recipes.Its a combination of sweet and sour.Pachi pulusu is made different types in different areas,added with sesam seed powder,peanut powder,and also some times made with raw mango.Its a very taste recipe which goes well with hot rice.

INGREDIENTS:
>>>>>>>>>>>>>
Add ingredients according to your taste

1. tamarind juice thick-2 table spoons
2. Red chili powder-1/4 th teaspoon
3. Sugar-2 teaspoons
4. Salt -to taste
5. turmeric-1/8 th teaspoon
6. Roasted peanut powder-1 table spoon
7. Oil for seasoning
8. Cumin and mustard-1 teaspoon
9. Curry leaves-8

METHOD:
>>>>>>>>

1. Add water to tamarind juice.
2. Grind peanut powder,sugar,redchili powder,turmeric and salt,to a fine paste.
3. So that every thing get mixed well.
4. Add this paste to tamarind water.
5. Make seasoning and add to the pulusu.
6. Enjoy with hot rice.
   

PAVBHAJI OR BHAJIPAV

http://pallavi-foodblog.blogspot.com Pav bhaji or bhaji pav is one of the indian famous chat made in every home and street food which is a combination of spicy curry with fried bread,it tastes great and the spices and veggies added varries from place to place.

INGREDIENTS:
>>>>>>>>>>>>>

FOR BHAJI:

1. Frozen mixed veggies small pack-2
2. Potatoes big-1
3. Chopped inion medium-1
4. Chopped tomato big-1
5. Ginger garlic paste-1 tablespoon
6. Unsalted butter-1 tablespoon
7. Cilantro chopped 1 table spoon
8. Tamarind paste-1 table spoon
9. Salt-to taste
10. Garam masala-1 1/2 teaspoon

FOR PAV:

1. Bread -1 pack
2. Unsalted butter-2 tablespoons

FOR GARNISHING:

1. Finely chopoped cilantro-1/2 cup
2. Finely chopped onion-1 cup
3. Lemon-5 to 6 slices

SERVINGS: 4

METHOD TO MAKE BHAJI:
>>>>>>>>>>>>>>>>>>>>>

• Wash potato and peel the skin and chop into big pieces
• Defrost frozen veggies
• Pressure cook veggies and potatoes cook until 5 whistles
• When done mash into thick paste
• Now take a pan ,heat butter,now add onions fry until it turns to light brown
• Add ginger garlic paste,fry well
• Now add tomatoes cook for 2 minutes,add the smashed veggies.
• Add some water if needed.
• Now add tamarind paste,red chili powder, turmeric,pav bhaji masala, garam masala,and salt.
• Cook until done and garnish with cilantro.

METHOD TO MAKE PAV:

• Heat the skillet ,apply butter on both sides of bread and fry until it turns to nice brown colour.

Serve pav with bhaji by garnishing with onion,cilantro and lemon.

EGG FRIED RICE

INGREDIENTS:
>>>>>>>>>>>>

1. Jasmine rice cooked-2 cups
2. raw eggs-2
3. pepper powder-1/2 teaspoon
4. chili oil-1 1/2 teaspoon
5. soya sauce-4 teaspoons
6. minced garlic-1 table spoon
7. chopped onion-1 table spoon
8. mixed veggies-1 1/2 cup chopped
9. oil-2 to 3 tablespoons
10. unsalted butter-1 teaspoon
11. spring onions-1 table spoon
12. salt-to tastePREPARATIONS:

>>>>>>>>>>>>>>>>>>>

• Cool the rice and keep it a side,mix well with hands avoid lumps.
• Make chili sauce u can see in my recipe list
• grind pepper to a fine powder.
• wash the veggies i used gobi florets,broccoli florets,carrots,mushrooms.
• Chop spring onions and onions.

METHOD:
>>>>>>>>

• Heat 1 teaspoon of oil in a deep bottomed vessel add raw eggs stir until it becomes small parts and get cooked.
• now put them a side
• Now in the same container heat remaining oil and ghee and add minced garlic fry until golden brown now add onions,saute until turned to golden brown
• Add veggies cook until done
• Now add soy sauce,chili oil,pepper powder and salt cook on medium flame
• Add rice and stir for few minutes,garnish with spring onions
• Serve hot.

ARBI STEW( CHAMA DUMPALA PULUSU)

Arbi in telugu it is called as chamadumpa or chamagadda. and it is called as Corm which is a Tuber just grown below the groun surface,botanically it is named as Colacasia Antiquorum.
Corm is the most common vegetable used in South indian recipes,mainly used for makin pulusu and fry.

The leaves of colacasia is also used for cooking,just they make the masal stuff in the leaves and cook on steaming,finally seasoned.

Pulusu the sweet and sour sauce is nothing but dishes cooked with tamarind by adding some spice powders and also adding little sweetness to it, which makes a great combination with plain rice and kichidi.

INGREDIENTS:
>>>>>>>>>>>>

1. Chama dumpalu -4
2. Tamarind juice-2 tablespoons
3. Finely chopped shallots-1/2 cup
4. Green chili paste-1/2 teaspoon
5. Dhaniya powder-1/2 teaspoon
6. Sesame seed powder/ roastednuvvula podi-3 teaspoons
7. Sugar-1 1/2 teaspoons
8. Salt-to taste
9. Oil for seasoning
10. Mustard and cumin -1 teaspoonCurry leaves-10
11. Dried red chili chopped -1
12. Methi seeds-5
13. Ginger garlic paste-1/2 teaspoon
14. Turmeric- 1/8 th teaspoon
15. Cilantro-1 table spoon

PREPARATIONS
>>>>>>>>>>>>>>

• Boil arbi in water,peal the skin and cut into small circles.
• Roast sesame seeds and make to fine powder
• Extract juice from tamarind
• Chop onions length wise
• Chop cilantro

METHOD:
>>>>>>>>

1. Heat oil in a pan and make seasoning.
2. Add onion fry well
3. Now add ginger garlic paste and turmeric
4. When onion turns light brown add tamarind juice,green chili paste and salt.
5. When it starts boiling add chopped arbi and cook for 8 minutes
6. Add sugar,sesame seed powder,dhaniya powder
7. Finally garnish with cilantro

PALAK SHORBA

Spinach is a leafy vegetable which has got high antioxidants especially when quickly boiled.It is called as palakura in telugu and palak in hindi.it is also rich in iron and it works only when eaten with vitamin c sources.Also rich in folic acid i.e., Vitamin B9,to get folate cook on steaming rather boiling.it is also rich in vitamin k which helps in blood clotting,and in vitamin A and E.
Doctors recommend add leafy vegetables to your food regularly.

Any way coming to the recipe:

INGREDIENTS:

>>>>>>>>>>>>>

1. Chopped spinach-1 bunch
   


2. Fenugreek/methi leaves- 2 spoons
   


3. Cilantro-2 table spoons
   


4. Fried onion -1/2 cup



5. Ginger garlic paste-1 teaspoon
   


6. Roasted cumin powder-1/2 teaspoon



7. Dhaniya powder-1/2 teaspoon



8. Salt-to taste



9. Sour cream-2 table spoons



10. Green chilis chopped-3 teaspoons
    


11. Turmeric-1/8Th teaspoon
    


12. Oil-1 table spoon



13. Red chili powder

METHOD:
>>>>>>>>>

• Boil spinach and fenugreek/methi leaves with water,grind to fine paste.



• Grind fried onion,ginger garlic paste ,green chili's,sour cream,cilantro,turmeric to a fine paste and mix it with spinach paste. Mixture should be gravy consistency.



• Now take wok add oil,and add the grounded paste,add salt, little redchili powder.

Enjoy with pulka

MAMIDIKAYA PACHADI

INGREDIENTS:
>>>>>>>>>>>>>

1. Chopped Raw mango pieces -1 cup
2. Red chili powder-1 tea spoon
3. Garlic pod skin pealed-1
4. Roasted jeera methi powder-1/4 th teaspoon
5. Salt-to taste
6. Turmeric-pinch
7. Dry coconut powder-1/2 teaspoon
8. Oil for Seasoning- 1 teaspoon
9. Cumin and mustard-1/2 teaspoon
10. Curry leaves-10

METHOD:
>>>>>>>>>

1. Boil mango pieces,cook until done
2. Let the mixture cool.
3. Now add all the ingredients except mango pieces and grind coarsely.
4. Add mango pieces and grind coarsely.
5. Taste will be retained only when grounded coarsely.
6. Add seasoning.
7. Serve with Rice.
   

LENTILS WITH CHINESE SPINACH

Botanical name of Chinese spinach is Ipomea aquatica, it is known as bachali kura in telugu,Ipomea is rich in iron as it belongs to Amaranthaceae (amaranthus) family i.e., thotakura.
In asian countries we find this plants,and every home backyard includes this plant,it is a creeper with succulent leaves which grows faster and remains as host on other plants.We can make lentils,snacks,chutney with this leaves.


INGREDIENTS:
>>>>>>>>>>>>

1. Tur daal/kandi pappu-1 cup
2. Chopped Chinese spinach /bachali kura-10 to 15 leaves
3. Chopped onion-1 1/2 table spoon
4. Tamarind-10 small flakes
5. Turmeric-1/4 Th teaspoon
6. Salt-to taste
7. Chopped green chilis-1 table spoon
8. Oil-1 table spoon
9. Cumin/jeera-1/4 th teaspoon
10. Mustard seeds-1/2 teaspoon
11. Curry leaves-10

METHOD:
>>>>>>>>>

1. Pressure cook dal by adding Chinese spinach,turmeric,tamarind,salt,and green chili's by adding water,and cook 4 to 5 whistles or cook until done.

2.Heat oil in a pan,add cumin mustard and curry leaves,then add to the cooked dal.

3.Serve with rice or pulka.

SPRUOTED CHANA CHAT

INGREDIENTS:

>>>>>>>>>>>>>

1. Sprouted chena-1 1/2 cup


2. finely chopped shallots-1 teaspoon


3. finely chopped yellow onion-1 teaspoon


4. finely chopped cilantro-1 table spoon


5. finely chopped mint/pudina-1 teaspoon


6. lime juice-1/2 teaspoon


7. salt-to taste


8. Red chili powder-1/4 Th teaspoon


9. punjab chole masala-1/2 teaspoon


10. dried redchilis-1


11. cumin/jeera-1/4 Th teaspoon


12. mustard seeds/avalu-1/4Th teaspoon


13. oil-1/2 teaspoon

METHOD:
>>>>>>>>>

• Heat oil in a pan and make seasoning,now add sprouts,onions fry well,add the remaining ingredients fry on low flame ,and cook until done.Tastes delicious.

STUFFED KARELA WITH MINT MASALA

INGREDIENTS:

>>>>>>>>>>>>

1. Baby karelas-8


2. Tamarind paste-1 1/2 table spoon


3. Salt-1 teaspoon


4. Water-1/2 cup

1.First peal the skin of karela,make a sharp slit in the middle from top to bottom.

2.Pressure cook karela's,tamarind paste salt and water,cook for 2 to 4 whistle or until they get cooked.cool it and keep a side.

FRYING THE KARELAS:

>>>>>>>>>>>>>>>>>>>>

1.Now take a pan add 2 table spoons of oil,when oil gets heated add the karelas,fry until turned to golden brown,put them on tissue.

STUFFING:
>>>>>>>>>

• Red chili powder-2 to 3 spoons


• Dry grated coconut-4 teaspoons


• Dry mint or roasted mint-10 leaves


• salt-to taste


• Garlic pod-1 big


• Cumin/jeera-1/2 teaspoon


• Amchoor/dry mango powder-1/2 teaspoon

METHOD:
>>>>>>>>

Grind all the ingredients to a fine powder.

stuff to the fried karela's.

Enjoy with rice.

Cooking 4 all Seasons: Announcing Mithai Mela ~ Celebrating 2 years!

KALAKAND:
>>>>>>>>>>

Cooking 4 all Seasons: Announcing Mithai Mela ~ Celebrating 2 years!

Happy second blog anniversary Srivalii,this time i want to participate in your monthly mingle mithai mela,i am posting indian famous sweet kalakand,here the recipe as follows

INGREDIENTS:
>>>>>>>>>>>>
1. Paneer/chena made with whole milk-1 cup
2. Skimmed milk powder(fat free)-1/2 cup
3. Sugar powder-1/2 cup
4. Cardamom/ilaichi powder-1/4Th teaspoon
5. Finely chopped almonds-1 table spoon

METHOD:
>>>>>>>>
1. Soften the paneer by beating and rolling with your hands.
2.Now mix all the ingredients in a jar,except almonds and cardamom powder and grind for few seconds.
3.Pre heat oven at 275 degrees.
4.Now grease the baking tray,pour the mixture and make it even with the help of spatula,add sprinkle ilaichi powder and the almond mixture.
5.Bake for 10 to 15 minutes or until done
6.Cut into squares or your desired shape
7.When the sweet is ready,just cover it with aluminium foil for few minutes.
8. Refrigerate for 20 minutes,now separate all the squares and serve.

KALAKAND

MUGHLAI EGG BIRYANI

"MUGHLAI" the name indicates the "HYDERABAD SPICY FLAVORED FOOD", which includes many popular dishes,and also famous world wide.The name is specifically noted for its spicy flavours added to the dishes,it includes many special dishes .I want to share the tasty food mughlai egg biryani recipe follewed here.


INGREDIENTS:
>>>>>>>>>>>>

1. Boiled eggs-4
2. Basmati rice or jasmine rice-2 1/2 cups
3. Finely chopped onion-1
4. Chopped mint-1 table spoon
5. Chopped cilantro -1 table spoon
6. Fresh yogurt/curd-1/2 cup
7. Finely chopped green chilis-2 teaspoons
8. Ginger garlic paste-1/2 teaspoon
9. Whole garam masala-10 no
10. Biryani masala-1/2 teaspoon

For egg masala:

• Dhaniya powder-1/2 teaspoon
• Red chili powder-1/2 teaspoon
• Turmeric-1 pinch
• Amchoor/dry mango powder-1/2 teaspoon
• Subji masala powder-1/4 th teaspoon(optional)
• Besan powder/chikpea flour/chenagapindi-2 teaspoons

METHOD FOR EGG MASALA:

""""""""""""""""""""""""""""""""

1) Heat 1 table spoon of oil in a kadai.

2) Mix all the masala's add some water,and make it like a paste.

3)Make some scars on eggs with knife on all sides,it helps to absorb the masala flavour.

4)Now Dip the eggs in masal paste and fry in kadai,once it roasted keep a side.





METHOD TO PREPARE BIRYANI:
>>>>>>>>>>>>>>>>>>>>>>>>>>

1. Soak the rice in water for 40 minutes.
2. Now take deep bottomed vessel,add butter to it,when it heats up add the whole garam masala(1 clove,4 pepper corns,2 cinnamon/dalchini,2 cardamom/ilaichi)
3. When the aroma comes out add the chopped onions,saute until it turns to nice brown colour.
4. Now add the green chilis,ginger garlic paste,fry well.And add mint(pudina), and cilantro(kothimeera) and the salt.
5. Now add the curd,cook for 5 to 6 minutes.Now add the water and rice ,cook until the bubbles starts,Now at this stage add the roasted eggs mix well,cook on low flame or until done.
6. Serve hot with gravy,and raitha and salad onions with lemon.
   

MASALA KHEERA

INGREDIENTS:
>>>>>>>>>>>>

1. Kheera- 1 medium
2. Red chili powder-1/2 teaspoon
3. Salt-to taste
4. Chat masala-1/2 teaspoon
5. Lime juice-1 teaspoon

METHOD:

• Peal the skin of kheerai,and chop
• Sprinkle salt,red chili powder,and chat masala.
• Add lime juice
• Serve chilled.

MIXED VEGETABLE STEW

INGREDIENTS:
>>>>>>>>>>>>

1. Vegetable broth-1 tin
2. Brocolli-1 small
3. Medium size carrots-2
4. Onion chopped- 2 tablespoons
5. Tomatoes-2
6. Hot pepper-2
7. Potatoes medium size-2
8. Cauliflower florets-few
9. Chopped spinach-1/4 Th cup
10. Bell peppers in 3 colours chopped-1/4Th cup
11. Salt-to taste
12. Sugar-1 teaspoon
13. Paprika-1/2 teaspoon

To be grounded:

1. Frozen coconut-2 table spoons
2. Ginger garlic paste-1 teaspoon
3. Dhaniya powder-1 teaspoon
4. Turmeric-1/2 teaspoon
5. Cumin seeds-1/2 teaspoon
6. Roasted Clove cinnamon cardamom-1 each

METHOD:
>>>>>>>>

1. Chop the veggies,i prefer to chop in long pieces to avoid vitamin loss in the veggies.
2. Grind tomato into a fine paste.
3. Take a pan add 2 tablespoons of oil,when it heats up add mustard,curry leaves and onion,cook till onion turns brown .Add the tomato puree fry well.
4. Now add grounded masala paste and cook until oil oozes out.
5. Now add the chopped veggies and fry for few minutes.
6. Add vegetable broth,salt,sugar,paprika.
7. Cook until done, and serve hot.
   

EFFECT OF PROCESSING ON NUTRITIVE VALUES OF FOODS

1. The loss of nutrients on cooking depends upon temperature duration of cooking and the nutrient.
2. Ordinary cooking causes little loss of protein fat or carbohydrates in cereals, pulses and meat.
3. Proteins may be lost if they are cooked in salt water.
4. don't throw away stalk water as they contain minerals like sodium,potassium and calcium,you can use them for preparing soups,or adding to flour while making dough.Cook the root vegetables with skin and peal before using.
5. Cutting the vegetables into small pieces and exposing them to air before cooking may result in loss of vitamin C.
6. So always chop into large pieces,and place them in boiled water,then cook for very short period.
7. Steaming prevents losses due to leaching.
8. Avoid repeated washing of rice before cooking,and use less water.
9. Always cook the vegetables with minimum amount of water ,and cover the vessel with a lid.
10. Avoid reheating.

HOME MADE RASGULLA

INGREDIENTS:
>>>>>>>>>>>>

1. Whole milk-6 cups
2. lemon juice-4 to 5 tablespoons
3. Water-4 cups
4. sugar-1 1/2 cup

METHOD:

1.Boil milk,add lemon juice and stir well,slowly milk starts curdling as shown in the picture.




2.Strain the milk using a cheese cloth as shown in the figure.

3.This is called as paneer,run tap water on this to avoid lemon smell.

4.Now bring the cloth together,make a knot and remove excess water by twisting the cloth hardly with your hands,now the water will be gone,and paneer will be remained.

5.Now as shown in the picture,rub paneer with your hands to make it as a smooth and firm dough,it has got perfect texture only when if u r able to make a nice ball.Do it very care fully

6.Now make into round balls,mean while In a pressure cooker add water and sugar and boil well.

7.Add this balls to boiling water,close the lid of the cooker,and cook for 2 whistles or the balls increase to double the size.

8.Now rasgulla's are ready,place them to serving container,add some ilaichi/cardamom powder and refrigerate for couple of hours,serve chilled.

ALU GOBI TAMATAR

INGREDIENTS:
>>>>>>>>>>>>>

1. Alu- 1 big size



2. Medium size tomatoes-2



3. Green chili-1



4. Gobi florets-1/2 cup



5. Turmeric-1/8 Th teaspoon



6. Salt-to taste



7. Ginger garlic paste



8. Mustard seeds-1/2 teaspoon



9. Cumin seeds-1/2 teaspoon



10. Curry leaves-8



11. Garam masala-1/2 teaspoon



12. Dhaniya powder-1/4 Th teaspoon



13. Dry coconut powder-1/2 teaspoon



14. Red chili powder-1/2 teaspoon

METHOD

• Take a pan add oil,cumin seeds,mustard seeds,ginger garlic paste.When it fries add chili's ,onions,then add remaining vegetables and fry well.Add some water,when it cooks add salt,turmeric,red chili powder,dhaniya powder,garam masala,turmeric,dry coconut powder,and garnish with cilantro.

VEGGI RAGADA CUTLET

Cutlet is a delicious evening snack made of potatoes and peas,the main difference between ragada and cutlet is ,ragada is a gravy curry type and cutlet is served with potato patties and ragada gravy.There are different variations in this samosa ragada,samosa cutlet,with patties etc...,
INGREDIENTS:
>>>>>>>>>>>>

1. Potatoes small-4
2. Dried peas-1 1/2 cup
3. Chopped tomatoes-1 cup
4. Onions-1 cup
5. Ginger garlic paste-1 teaspoon
6. Oil-2 tablespoons
7. Red chili powder-1 1/4 table spoon
8. Salt-tot aste
9. Grated carrot-1/2 cup
10. Chopped cilantro-1 table spoon
11. Tamarind paste-2 tablespoons
12. Garmam masala powder-1 1/2 teaspoon
13. Dhaniya powder-2 teaspoons
14. FOR GARNISHING: chopped onion-1/2 cup, Grated carrot-1/2 cup Chopped cilantro-3 table spoons, Sev-2 tablespoons ,Crushed puris-1/2 cup

METHOD:
>>>>>>>>

1. Soak green peas over night in water.
2. Pressure cook peas and potatoes
3. Peal the skin of potatoes and mash well along with peas
4. Heat oil in a bottom pan then add onions, when onions get sauteed add ginger garlic paste, and tomatoes,cook until done,now add potato mixture and add water.
5. Mix well then add remaining ingredients.Cook until done
6. Garnish before serving
   

This is my wall painting designed witha paper.

CABBAGE CURRY WITH COCONUT

INGREDIENTS

1. Finely chopped cabbage-2 cups

2. Chopped onion-1/2

3.Fresh grated coconut-1/2 cup

4.errano peppers-3

5.Turmeric-1/8Th teaspoon

6.Salt-to taste

7. talimpu:

• cumin seeds-1/4 Th teaspoon
• mustard seeds- 1/4 Th teaspoon
• curry leaves-6

METHOD

1.Take a cooker,add oil and make seasoning,now add slitted peppers and fry well,now add onions,cabbage,cook for 4 minutes,then add grated coconut,turmeric,add some water.

2.Close the lid of the cooker,cook for 2 whistles.

3.Don't add too much water.

PEANUT TOMATO CHUTNEY

INGREDIENTS:

>>>>>>>>>>>>

1. Dry red chilis-1o


2. tomatoes medium-3


3. Roasted peanuts-2 tablespoons


4. Tamarind paste-1 teaspoon


5. garlic-1


6. Dry coconut powder-1 teaspoon


7. Dhaniya powder-1/2 teaspoon


8. Urad dal-1 teaspoon


9. turmeric-pinch


10. Salt-to taste


11. Cumin seeds-1/2 teaspoon


12. Mustard seeds-1/2 teaspoon


13. Curry leaves-5


14. Oil-4 teaspoons
    

METHOD:
>>>>>>>>

1. Chop tomato into fine pieces and cook until soft.


2. Take a pan add oil,when it heats add chili's,urad dal ,jeera ,mustard curry leaves,turmeric.When it's done cool it,add garlic ,dhaniya powder,coconut powder,peanut powder ,tamarind paste and salt.now grind it to a fine powder.


3. To this mixture add tomato and grind again.


4. Add remaining thadka and serve along with rice or pulka.


5. It really tastes delicious.

ALMOND MILK SHAKE

Ingredients:
>>>>>>>>>

1.almonds - 6

2.sugar - 1 1/2 teaspoon

3.milk - 2 cups

Process:
>>>>>>>

soak almonds in water overnight,remove skin and grind along with sugar as granules,but not much paste.mix to hot milk and serve.

MINT FLAVOURED FRENCH FRIES

INGREDIENTS:
>>>>>>>>>>>>>

1.CUMIN SEEDS-1 TEASPOON
2.AMCHOOR - 1/2 TEA SPOON
3.CHOPPED GARLIC-3
4.DHANIYA POWDER- 1/2 TEASPOON
5.RED CHILIE POWDER
6.SALT
7. FROZEN FRENCH FRIES - 1PACK
8.OIL- FOR FRYING
9.MINT-4 CUPS

Process:
>>>>>>>>

1.DRY ROAST MINT WITHOUT OIL AND GRIND TO A FINE POWDER.

2.NOW ROAST CUMIN SEEDS WITHOUT OIL.

3.ADD MINT POWDER TO ALL THE ABOVE INGREDIENTS ,AND MAKE INTO A FINE POWDER.

4.DEFROST THE FRENCH FRIES AND KEEP A SIDE.

5.IN A HEAVY BOTTOM PAN ,ADD OIL,FRY THE FRENCH FRIES AND SPRINKLE MINT POWDER AS PER THE SPICE U LIKE.

6.STORE REMAINING POWDER IN AIR TIGHT CONTAINER.

ALOO PUDINA RICE

Ingredients:
>>>>>>>>>

1.RICE-2CUPS
2.WHOLE GARAM MASALA-1/4 TEASPOON
3.CASHEW NUTS-10
4.ONION SLICES FINELY CHOPPED-3SPOONS
5.ALOO-1 BIG SIZE
6.MINT-1 TABLESPOON
7.CORIANDER-1 TABLESPOON
8.GREEN CHILLIES-5
9.SALT-TO TASTE
10.OIL-1 TABLESPOON
11.GHEE-1 TEASPOON
12.CUMINSEEDS/JEERA-1/4 TEASPOON
13.LEMON JUICE-2SPOONS

Process:

1.WHILE COOKING RICE ADD 1/4 TEASPOON OF OIL,SO THAT WE GET PUFFY RICE.

2.COOL AND REFRIGERATE FOR 15 MINUTES,

3.NOW CUT ALOO LIKE THIN FINGERS,BOIL THEM IN WATER ,TILL IT COOKS,DRAIN WATER AND KEEP IT A SIDE.

4.NOW TAKE A PAN ADD OIL,GHEE,CUMIN SEEDS,CASHEW NUTS FRY WELL,NOW ADD ONIONS,GINGER GARLIC PASTE ,GREEN CHILLIES STIR WELL.

5.NOW ADD MINT,CORIANDER,ALOO, GARAM MASALA,SALT ,WHEN THEY GET FRIED ADD RICE ,SPRINKLE LEMON JUICE,GARNISH WITH CORIANDER.

6.SERVE HOT WITH RAITHA OR ANY KIND OF GRAVY

DAHI PURI

Ingredients:
>>>>>>>>>>

PANIPURIS- 18

FINELY CHOPPED ONION - 1 CUP


FINELY CHOPPED TOMATO- 2 SPOONS

FINELY GRATED CARROT - 2 SPOONS

FINELY GRATED GREEN MANGO - 1/2 TABLR SPOON

FINELY CHOPPED CORIANDER - 1 TABLE SPOON

FINELY CHOPPED MINT LEAVES- 1 TABLESPOON

SWEET CHUTNEY - 5 SPOONS

CURD MADE OF WHOLE MILK- 2 CUPS

RAISINS - 2SPOONS

SEV - 1/2 CUPROASTED

CASHEWNUTS - 1/2 CUP

RED CHILLIE POWDER

SALT

Process:
>>>>>>>

SWEET CHUTNEY:
******************

TAMARIND PASTE - 1/2 CUP

BLACK SALT - 1/2 TEASPOON

JAGGERY- 2 SPOONS OR ADD AS PER UR TASTE

RED CHILLIE POWDER

SALT

TAKE PAN ADD TAMARIND PASTE WHEN IT STARTS BOILING ADD REMAINING INGRIDIENTS,COOK TILL IT THICKENS,

STIR CONTINUOUSLY.

1.NOW MAKE HOLES TO PANIPURIS AND PUT 6 IN EACH PLATE

2.MIX ALL THE VEGETABLESNOW STUFF ALL THE PURIS WITH VEGETABLES,THEN ADD SWEETCHUTNEY.

3.NOW POUR CURD ON THE TOP COPLETELY COVERING THE PURIS., THEN GARNISH WITH CORIANDER, FEW RAISINS,CASHEWS AND SEV.SPRINKLE REDCHILLIE POWDER , SALT, ROASTED CUMIN SEED POWDER, ON THE TOP.

4.NOTE :COOL THE CURD IN REFRIGIRATOR BEFORE SERVINGADD ALL THE FILLINGS ONLY BEFORE SERVING

HOME MADE PANEER

paneer also known as cottage cheese,lot of tasty recipes are made with paneer,home made paneer is good for health. i want to share with u, how to make homemade paneer,its very easy to make .

Ingredients:
>>>>>>>>>>

1.milk-3 1/2 litres

2.lemon juice-2 to 3 lemon

Process:
>>>>>>>

1.take a pan, add the milk and heat,when milk starts boiling add lemon juice,when milk starts curdling put off the flame.

2.now take a cheese cloth,pour the milk in this cloth,run tap water on paneer,this helps in loosing lemon smell.

3.knot the cloth tightly and press firmly to remove excess water.hang that for 1 hour.
now remove the paneer,u can feel that it is dry.Rub with hand for few minutes to make it soft.

4.now on a tray place this paneer and make evenly(flat all over).now put some heavy object on the paneer and live for 4 to 5 hours.

5.remove the heavy object,you can see hard paneer,cut into small cubes or the size u want,put that cubes in zip lock cover,and freeze it,defrost and use when ever u want.

KARA PUSA

INGREDIENTS:
>>>>>>>>>>>>>

1. Chik pea powder/besan/chenagapindi-2 cups
2. Rice flour-4 teaspoons
3. Salt - to taste
4. Oil- for frying
5. curry leaves chopped-fistful
6. Peanuts-1/2 cup
7. Makkapoha/cornflakes-1 cup
8. Thickpoha-1/2 cup
9. Alu bujiya-1 cup

1. MASALA POWDER:
   >>>>>>>>>>>>>>>

• Roasted Jeera powder-1/2 teaspoon
• red chili powder-1 teaspoon
• salt-to taste
• garam masala powder-1/2 teaspoon
• kalanamak/nalluppu-1 teaspoon
• dhaniya powder-1/2 teaspoon

METHOD:
>>>>>>>>

Ina bowl mix besan,rice flour,salt very little and water,make batter,now heat oil in a deep frying pan,make karapusa ,once done keep a side.

Also fry curry leaves,alu bujiya,makka poha,ground nuts ,thick poha in the same oil,and add to this kara mixture.Once done add masala powder,make adjustments to the variation in taste.

Once it cools,store in airtight container.Lasts for 15 days.

Karapusa is ready to serve

ALU TIKKI

INGREDIENTS:
>>>>>>>>>>>>>

1. Boiled alu-2
2. Boiled peas-1 cup
3. Chat masala-1 teaspoon
4. Garam masala-1 teaspoon
5. Salt-to taste
6. Turmeric-1/8 Th teaspoon
7. Chopped cilantro-2 table spoons
8. Cornflour+water-4 table spoons
9. Kala namak/nalluppu-1/2 teaspoon
10. Bread crubs-1/2 cup

METHOD:

Mix all the ingredients make into tikki shape,dip in cornflour liquid and roll in bread crumbs.

On a hot tawa fry on both sides with oil.

Serve hot with green chutney and kattameeta chutney.

MUDHA PAPPU

INGREDIENTS:
>>>>>>>>>>>>

1. Tur dal-1 cup
2. Chopped spinach-1 bunch
3. Chopped onion-1 teaspoon
4. Turmeric-1/8Th teaspoon
5. Salt-to taste
6. Tamarin flakes-1 1/2 teaspoon

Pressure cook the ingredients and cook until done.

SEASONING:
>>>>>>>>>>>

1. Cumin seeds-1 teaspoon
2. Mustard seeds-1 teaspoon
3. Wheat flour-3 teaspoons
4. Ghee-1 table spoon
5. Curry leaves-8
6. Challa mirchi-6

Take a pan add ghee,when it heats add the remaining items,put off flame once done

Add this mixture to the dal and serve hot .

Goes well with jowari roti and rice.

GARLIC TOMATO DAL

INGREDIENTS:
>>>>>>>>>>>>

1. Tur dal-1 cup
2. Finely chopped tomato-1
3. Finely chopped onions-1 table spoon
4. Turmeric-1/8 Th spoon
5. oil- 2 drops
6. Chopped tamarind-1 spoon
7. Red chili powder
8. Salt-to taste
9. Cumin seeds -1/4 Th teaspoon
10. Mustard seeds-1/4Th teaspoon
11. Curry leaves-few
12. Chopped cilantro 1 tea spoon
13. Crushed garlic pods-3
14. Oil-3 spoons

METHOD:

Pressure cook dal,tomato,onion,turmeric ,2 drops of oil,and some water,and make the dal.

Now add red chili powder,tamarind,salt.Cook until done

Now take a pan add oil,when it heats add cumin,mustard,curry leaves and crushed garlic,when it turns to light brown add cilantro and fry well.Pour this mixture to the dal.

Serve hot with rice or roti.

MURUKU

INGREDIENTS:
>>>>>>>>>>>>>>

1. Rice flour-4 cups


2. Sesame seeds-1 cup


3. Salt-to taste


4. Butter-2 table spoons


5. Boiling water-to mix dough

METHOD:

Mix all ingredients and make a fine dough,now the muruku maker,fill the dough,press muruku in hot oil and deep fry.

CHAT MASALA

INGREDIENTS:
>>>>>>>>>>>>

1. AMCHOOR- 25 GRAMS
2. NALLUPPU/KALA NAMAK-15 GRAMS
3. PEPPER POWDER-5 GRAMS
4. MUSKMELON SEEDS-15 GRAMS
5. DRY GINGER/SHONTI-5 GRAMS
6. LEMON SALT/NIMMUPPU-2 GRAMS

METHOD:

DRY ALL THESE INGREDIENTS AND MAKE INTO POWDER.

BABY POTATO MASALA CURRY

Ingredients:
>>>>>>>>>>>>
baby potatoes(boil and peal the skin)-10
FOR MAKING MASALA:
dry mint powder-3teaspoons
amchoor-1/2 teaspoon(u can use lemon juice instead of using amchoor)
redchillie powder-1/2 teaspoon
roasted jeera powder-1/2 teaspoon
garlic-3no
turmeric-1 pinch
salt-as per taste
mustard seeds-1/4 teaspoon
oil for frying


Process:
>>>>>>>>>
Boil potatoes,peal the skin and fry in oil till they get light brown,
2.Grind all masalas and make fine paste,the gravy should not be much watery.
3.Now take a pan add 3teaspoons of oil,add mustard seeds,masala paste and add fried potatoes,cook till nice aroma comes,finally garnish with coriander.
-- Goes well with chapathis,naan,parathas.
4.To make mint powder,on a hot tawa roast mint leaves till they become dry and grind to a fine powder.
NOTE:Add ingredients according to your taste

GARLIC POWDER

Ingredients:
CHOPPED GARLIC-1/4TH CUP
CUMIN SEEDS-1 1/2 SPOON
RED CHILLIE POWDER-
SALT

FOR SEASONING
_____________

OIL - 6 TEASPOONS
CUMIN SEEDS
MUSTARD SEEDS
GARLIC PASTE- 2 SPOONS


Process:
GRIND CHOPPED GARLIC AND CUMIN SEEDS TO FINE PASTE,AND NOW ADD RED CHILLIE POWDER AND SALT AND GRIND.U GET A FINE PASTE.

NOW TAKE A PAN ADD OIL,CUMIN SEEDS,MUSTARD SEEDS,GARLIC PASTE AND FRY WELL, NOW YOU ADD THE CHILLI GARLIC PASTE WHICH U GRINDED.FRY WELL ON LOW-MEDIUM FLAME.

STIR WELL TO AVOID LUMPS.IF U GET LUMPS JUST PRESS WITH SPOON.

WHEN IT COOLS,STORE IN AIR TIGHT CONTAINER.

WE CAN USE THIS AS MASALA FOR FRIED CURRIES,OR U CAN USE DIRECTLY .

GOES WELL WITH PLAIN RICE, IDLY.

VEGETABLE CORN SOUP

Ingredients:
GRATED CARROT - 1/2 TEA SPOON
FINELY CHOPPED BEANS - 1
SWEET CORNS - 1 TEASPOON
CORN STARCH - 2 TABLESPOONS
MAIDA OR ALL PURPOSE FLOUR - 1 TABLE SPOON
WHITE PEPPER POWDER - 1/2 A SMALL TEA SPOON
SALT
WATER - 6 CUPS


Process:
BOIL WATER ALONG WITH THE VEGETABLES.
IN A BOWL MIX MAIDA AND CORNFLOUR WITH WATER.
WHEN THE VEGETABLES ARE COOKED IN THE BOILING WATER ADD THE CORN AND MAIDA LIQUID ,STIR CONTINUOUSLY TO AVOID LUMPS.
ADD SALT AND PEPPER.
IF U FEEL THE SOUP IS MORE THINK U CAN ADD MORE WATER.
SERVE HOT.

PANNEER TOMATO GRAVY

some recipes makes great combinations which are made with great flavours, paneer tomato gravy adds rich taste and its a great combination with fried rice and also with Indian breads.When their is not enough time to cook for parties u can try this recipe.

Ingredients:
panneer cubes- 15 to 20
tomato paste - 1 1/2 cup
garam masala- 1/2 tea spoon
finely chopped onions- 2 table spoons
red Chile powder-1/2 tea spoon
oil- 1 tablespoon
coriander- for garnishing
salt to taste

Process:
method:
for making garam masala
black pepper/nalla miryalu-6
cloves/lavangam-4
cardamom/ilaichi-3
cinnamon stick/dalchina chekka-2 small
Dry roast all the ingridients and grind to a fine powder

Method to prepare paneer tomato kurma

1.Take a pan add oil,when oil heats add onions and stir well until they get light brown
2.Now add tomato puree(you can use tomato puree can or else u can boil the tomatoes ,peal off the skin and grind to a fine paste and strain the liquid)
i always prefer tomato can when their are parties as it gives rich taste to the kurma.
3.when gravy starts boiling add 2 teaspoons of curd and mix well,
now add garam masala powder, red Chile powder ,salt,finally garnish with coriander and serve hot with fried rice,biryani,or any kind of rotis.

TINDOORA PULAV

INGREDIENTS:
>>>>>>>>>>>>>

1.Chopped tindoora-1 1/2 cup
2.Rice-2 cups
Ghee/unsalted butter-2 teaspoons
4.oil-1 teaspoon
5.Finely chopped green chilis-2 spoons
6.Garam masala powder
7.salt-to taste
8.Onions-2 table spoons.
9.Ginger garlic paste-1/2 teaspoon

METHOD:
>>>>>>>

1.Soak rice in water for 40 minutes.
2.Now take a pan roast shahjeera-1/4Th teaspoon,cloves-2,cinnamon-1 small stick,ilaichi-1 ,dry roast these ingredients and grind along with dhaniya powder.Now masala is ready.
3.Drain water from rice
4.Now take a pan add ghee and oil,when heats add onion,green chilies fry till onion turns to golden brown,now add ginger garlic paste,fry well,now add rice,fry for 3 to 4 minutes,now add salt water and masala powder,cook until done.

CABBAGE FRIED RICE

INGREDIENTS:
>>>>>>>>>>>>>

1.Boiled basmathi rice-2 cups
2.Green chilis chopped - 2 to 4 spoons
3.Finely chopped cabbage-1 1/4 cup
4.Pepper powder-1/4 th teaspoon
5.Tasting salt-pinch
6.Salt-to taste
7.Lemon juice-2 spoons

METHOD:
>>>>>>>>

Cool the rice and keep it a side.
Now take a pan and add 2 tablespoons of oil,when oil heats up add green chilis fry well,now add cabbage,when it fries close the lid and stir occassionally,make sure cabbage is not bunt,
When cabbage is cooked,add pepper powder,salt and tasting salt,mix well,now add cooked rice,and cook for 4 minutes,add lemon juice
Serve with raitha.