VERMICELLI BREAD FOODING

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

1. Vermicelli/semiya-1 cup
2. Sugar-3/4Th cup
3. Milk-5 cups
4. Yellow food color-pinch
5. Butter-1 table spoon
6. Dry fruits-1 table spoon
7. Almond powder-2 table spoons
8. Bread slices-1 packet

METHOD:
>>>>>>>>

1. Heat butter in a pan and add dry fruits,when turn golden colour add vemicelli and roast unti it reaches light golden brown
2. Then take one more pan and add milk
3. When milk starts boiling add roasted semiya mixture,cook until done
4. Add food colour ,sugar and almond powder
5. Cook for 5 minutes
6. Add more milk if needed
7. Now remove from heat and cool
8. Cut the brown layer of bread and make into heart shape with cookie cutter
9. Place them in toaster until they become little harder
10. Now place them on tawa along with a spoon of butter
11. Take out immediately and set a side
12. Now place the bread slices on the plate and spread the vermicelli mixture ,again put some more slices on the top,then spread the vermicelli mixture in layer form
13. garnish with pistachios and serve chilled
14. Kids love this delicious recipe

RAVA DOSA

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

1. Semolina/bombay ravva-1 cup
2. Rice flour-1 cup
3. Maida/all purpose flour-1/2 cup
4. Chopped green chili's-2 teaspoons
5. Sat-to taste
6. Coriander chopped-2 tablespoons
7. Cumin-1/2 teaspoon
8. Crushed pepper corns-1 teaspoon
9. Butter milk-2 cups

METHOD:

1. Mix all ingredients add water and mix well
2. Rest the batter for 1 hour
3. Heat tawa pour in circular motion
4. Sprinkle oil,and roast both sides
5. Sprinkle raw onion and serve hot with chutney
   

CHOLE BREAD CUTLETS

INGREDIENTS FOR CHOLE CUTLET
>>>>>>>>>>>>>>>>>>>>>>>>>>>>

1. Boiled garbanzo beans-1 cup
2. Chole cutlets-6
3. Chopped onion-1 cup
4. Chopped tomatoes-1 cup
5. Ginger garlic paste-1 table spoon
6. Tamarind paste-1 table spoon
7. Boiled alu paste-1 cup
8. Cilantro-2 table spoons
9. salt-to taste
10. Garam masla powder-1/2 table spoon
11. Dhaniya powder-1 teaspoon
12. Red chili powder-2 teaspoons
13. black salt1 teaspoon

METHOD:

1. Heat oil in a pan add onion,fry till golden brown
2. add ginger garlic paste and tomatoes
3. cook for 5 minutes,now add smashed potato ,beans mixture
4. Add water and make like gravy consistency
5. now add the remaining masalas and powders
6. Add Chole cutets(check out the recipe for chole cutlets)
7. Once the mixture thickens add cilantro

INGREDIENTS FOR BREAD CUTLET:
>>>>>>>>>>>>>>>>>>>>>>>>>>>>

1. Bread slices square shape-14
2. Almonds-7
3. Tomato ketchup-1 table spoon

METHOD:

1. Remove the borders of bread slices
2. Cut the white slices into heart shape by using heart shape cookie cutter
3. apply mayonnaise for the hearts and set a side
4. Now take each bread and apply mayonnaise and apply the chole/garbanzo beans mixture
5. And cover with another slice
6. garnish with almond and serve with tomato ketchup
7. This presentation looks beautiful for parties,and even kids enjoy
8. Hear I used all healthy ingredients for the recipe
   

CHOLE TIKKI(KABULI CHENA/GARBANZO BEANS TIKKI)

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

1. Boiled garbanzo beans/chole/kabuli chena-2 cups
2. Bread slices crumbled-2
3. Chole masla powder-1 teaspoon
4. fennel seeds-1/2 teaspoon
5. Green chili paste-1 1/2 teaspoon
6. Ginger garlic paste-1/2 teaspoon
7. Salt-to taste
8. Oil-for frying

METHOD:
>>>>>>>>>

1. blend all ingredients coarsely except fennel seeds
2. Now transfer to a bowl,add fennel seeds and mix wel
3. Shape like tikki with palms(make round and press little flat)
4. Shallow fry in a pan
5. Healthy chole tikkis are ready to serve
6. You can eat this with ketchup or green chutney

TOMATO CHUTNEY

Chutnies are made with any kind of veggie or leafy veggies in many typea and varries regionally,they may be preserved form like pickles or perishable form.Today I am sharing tomato chutney.This is my entry for http://ammajirecipes.blogspot.com/ for the event "Spicy Fiery Chutneys" hosted by Sreevalli.The recipe are as follows

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

1. Roma tomatoes medium -5
2. Tamarind-4 to 6 small flakes
3. Serrano peppers-3 to 4
4. Roasted sesame seed powder-1 teaspoon
5. Roasted peanut powder-2 teaspoons
6. Garlic pod medium-1
7. Salt-to taste
8. Turmeric-pinch
9. Oil-1 table spoon
10. Cumin-1/2 teaspoon
11. Mustard-1 teaspoon
12. Curry leaves-10
13. Dry red chilis-2

METHOD:

>>>>>>>>

1. Cut each tomato into 4 parts,and repeat same from remaining
2. Now heat a pan ,and add chopped tomatoes,green chili's,tamarind flakes and a teaspoon of oil
3. As tomatoes got lot of water content,no need to add water
4. Close lid and cook until done and cool this mixture
5. Now pick the green chili's from the tomato mixture and add to blender along with powders,turmeric ,salt ,garlic pod and then ground to fine paste
6. To this add tomato mixture and grind coarsely
7. Transfer the chutney to a bowl
8. Make seasoning and to the chutney
9. Enjoy with steamed rice or roti
   
   

METHI-ONION FRIED RICE

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

• Rice-2 cups
• ChoppedRed onions-1cup
• Slitted green chilis-3 to 4
• Kasuri methi/dry methi leaves crushed-2 teaspoons
• Canned tomato paste-4 teaspoons
• Chopped yellow onion-1 table spoon
• Salt-to taste
• Turmeric-pinch
• Ginger garlic paste-1 teaspoon
• Oil-2 table spoons
• Chenadal-1 teaspoon
• Urad dal-2 teaspoons
• cumin-1 teaspoon
• mustard-1 teaspoon

METHOD:
>>>>>>>>

1. Cook rice,cool and set a side
2. Heat oil in a pan and make seasoning,add kasuri methi ,dry chili's,curry leaves and green chili's fry well
3. Add onions and fry for few minutes ,and ginger garlic paste fry well
4. Now add tomato paste,turmeric and salt
5. Finally add rice and serve hot with raitha

SHAHI PULAV WITH TOMATO GRAVY

We make lot of varieties of rice some may be very spicy and some may be milder .Today i am sharing a very mild spice pulav called shahi pulav,the name so called as we add shahijeera aka kala jeera as the main condiment.This milder food can be served for very rich and spicy kurmas also for nong veg kurmas.This is so simple,delicious and quick making recipe with only few ingredients which will be readily available at home.The recipe as follows
INGREDIENTS FOR SHAHI PULAV
>>>>>>>>>>>>>>>>>>>>>>>>>>>

1. Basmati rice-2 1/2 cups
2. shahi jeera/kala jeera-2 teaspoons
3. Sugar-2 teaspoons
4. Chopped onion length wise-1 cup
5. Slitted green chilis-4 to5
6. Cilantro-2 table spoons
7. Mint- table spoon
8. Salt-to taste

METHOD:
>>>>>>>>

• Soak rice for 30 minutes ,with its measurement i.e., 4 cups of water for 2 cups of rice in current cooker or microwavable rice cooker
• Now Heat oil in a pan and add shahi jeera/black kumin/kala jeera followed by sugar
• Now add green chili's,ginger paste and onion
• Cook until onion turns brown color
• Now add mint and cilantro
• Add salt and transfer this to rice mixture and cook until done
• Enjoy with your favorite curry and raitha
  

ALMOND CUSTARD FIRNI

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

1. Almonds-15
2. Milk-2 1/2 cups
3. Sugar -1 cup
4. Rice flour-3 teaspoons
5. Custard powder 2 teaspoons
6. Chopped apple-1 cup

METHOD:
>>>>>>>>

1. Microwave almonds in a cup of water for 3 minutes,remove skin and blend to a fine paste by adding a cup of water
2. To this add rice flour and whisk gently
3. Dilute custard with and make paste by adding 4 table spoons of water,add more if required
4. now boil milk and add almond paste and sugar,cook until for5 to6 minutes
5. now add the custard and Cook on low flame,
6. Once the mixture thickens and raw smell is gone put off the flame
7. Cool this mixture and add fruits then refrigerate
8. Serve chilled

BABYCORN 65

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

1. Baby corns-1 tin
2. Besan/chik pea flour-1 table spoon
3. Maida/all purpose flor-1 table spoon
4. Corn starch-1 table spoon
5. Salt-to taste
6. Red chili powder-1 teaspoon
7. Oil-for deep frying
8. Ginger garlic paste-1 teaspoon
9. Pepper powder-1 teaspoon

FOR SEASONING

1. Oil-1 table spoon
2. Curry leaves-15 to 20 leaves
3. Tomato ketchup-1 table spoon

METHOD

1. Boil baby corns in water for 10 minutes,strain and cool
2. To this add all flours,ginger paste ,red chili powder,salt and pepper powder
3. And mix well with hands and deep fry
4. Now heat oil in a pan and add minced garlic,curry leaves, fried corns and ketchup
5. Baby corn 65 is ready to serve

POMENGRANATE HONEY MILK SHAKE

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

1. Pomegranate seeds-1 cup
2. Milk-2 cups
3. Honey-1 table spoon
4. Sugar1 1/2 teaspoon
5. Cardamom powder-2 pods

METHOD:

1. Blend seeds with 1/2 cup of milk until the seeds are finely grounded
2. Now add remaining milk,honey and sugar and then blend well until it gets nice froth
3. Garnish with cardamom powder and honey and serve

TIP:TO SEPARATE SEEDS FROM POMEGRANATE JUST CUT INTO EQUAL HALVES AND BEAT WITH A SPOON ON THE OUTER SIDE,THEN THE SEEDS WILL EASILY FALL IN THE BOWL AND YOU CAN SAVE THE TIME

ALU KURMA

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

1. Large potatoes-2
2. Whole garam masala-1/2 teaspoon
3. Ginger paste-1 teaspoon
4. Dhaniya powder-1/2 teaspoon
5. Roaste cumin powder-1/4Th teaspoon
6. Salt-to tatse
7. Yogurt-2 table spoons
8. Red chili powder-1/2 teaspoon
9. Turmeric-pinch
10. Oil-4 to 5 table spoonsFennel seeds-1/4th teaspoon
11. Butter-2 teaspoons

METHOD:
>>>>>>>>>

1. peal the skin of potato and dice into 4 cubes of each,pierce with fork sharply all over the cubes
2. Roast in oil till golden colour and then set a side
3. Now in the same pan melt 2 teaspoons of butter,add whole garam masala,fennel seeds,and ginger paste
4. fry well,add remaining powders,some water for 5 minutes
5. add potatoes cook for 10 minutes,add yogurt and mix well
6. Finally garnish with cilantro and enjoy with pulka and rice

MOONDAL DOSA

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

1. Split moong dal/pesarapappu-1 cup
2. Urad dal-1/2 cup
3. Rice -2 teaspoons
4. Ginger root-1 table spoon
5. Green chilis-2 to3
6. Oil-for making dosa

METHOD:
>>>>>>>>

1. Soak rice,moong dal and urad dal in water over night
2. morning drain the water and grind to fine batter along with ginger and chili's,
3. Ferment for 8 hours
4. Now heat a tawa and pour a ladle full of batter in circular motion starting from middle,should spread like paper dosa
5. Add oil, once done roll it and serve with ginger or any pickle of your choice
6. Now a days every one became weight watchers,this is the best choice to eat
   

MUSHROOM FRIED RICE

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

1. Cooked basmathi rice-2 cups
2. Chopped mushrooms-1 cup
3. Chopped onion length wise-1/2 cup
4. Chili oil-1 table spoon
5. Soy sauce-2 teaspoons
6. Venegar-1/2 teaspoon
7. Salt-to tatse
8. Minced garlic-1 table spoon

METHOD:
>>>>>>>>

1. Cool rice and refrigerate for 30 minutes
2. Heat oil in a pan and add garlic,fry till golden brown
3. Add onions and mushrooms and cook until done
4. Now add chili oil,soy sauce and vinegar cook for few minutes,add salt and rice
5. Fry for 5 minutes and serve hot
6. For chili oil I Grounded red dry chili's and pepper coarsely in the blender and transfer ed to a steel container.to this I added hot smoky oil with tea spoon little by little
   

WHEAT BULGAR PULAV

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

1. Wheat bulgar/cracked wheat-1 1/2 cup
2. Green chilis chopped-2 table spoons
3. Chopped onion-1/2 cup
4. Medium carrot chopped-1
5. Medium potato diced into cubes-1/2 cup
6. Salt-to taste
7. Oil-1 table spoon
8. butter-1 teaspoon
9. crushed whole garam masala-1/2 teaspoon
10. cilantro-3 table spoons

METHOD:

>>>>>>>>

1. Soak cracked wheat in water for 2 hours
2. Heat oil and ghee in a pan and add chili's,fry well and add masalas then fry well
3. Now add ginger paste and onions,saute for 5 minutes
4. add veggies fry for 3 minutes
5. Now drain the water from wheat and press with hands
6. now add to the veggies and saute for 2minutes
7. Now add salt,3 cups water
8. cook until done,garnish with cilantro and serve with onion raitha

DIWALI FESTIVAL-2009

Hello friends WISH U ALL HAPPY DIWALI,MAY GOD BLESS U AND BRING BRIGHTNESS IN YOUR LIFE.
INGREDIENS FOR VERMICELLI PAYASAM
>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>>

1. Vermicelli-1cup
2. Milk-5 cups
3. Pecans-4 table spoons
4. Almond powder-2 table spoons
5. Butter-2 table spoons

METHOD:
>>>>>>>>

1. Met the butter and add the pecancs roast well and add the vermicelli and roast well and set a side
2. Now boil milk and add the vermicelli mixture cook until it softens
3. Now add the almond powder and cook for 5 more minutes
4. Finaly add 1 cup of sugar and cook for more 15 minutes on low-medium flame
5. Garnish with fried raisins
   
   


6. Picture of Diwali puja

2.Evening I deccorated home with candles

GODDESS LAXMI DEVI-mainly we perform puja and get blessings from to develop health and wealth

DEEPAM-Gives brightness for life,welcomes Laxmi Devi to home,

The festval is named because we invite Goddess Laxmi Devi by litting lamps( dipalu) as DEEPAVALI.Hindu history says that lord SriRama Has become the king of ayodhya on this day,and king vikramarka was alsobecame king on the same day.people think on this holy day Goddess laxmi will visit all homes on this day so that all will clean the homes,and mop with cow dounge,and decorate homes with flowers and lit fire (deepam).

Bali chakravarthy the demon king will prison the Goddess laxmi and all other Gods,to help them lord Vishnu will come as Vamana and asks bali to give 3 steps,For the first step he will occupy sky,univers and the third step on earth,later he puts his foot on balis head and press him to pathala loka.And release goddess lami and other gods,they will go to kshirasagaram and will celebrate the day,so it is called diwali.

another story says that budhevi's and lord Varaha swamy son is narakasura,he was a demon king and treated Gods as slaves and willbe very violent,so protect against him. Gods will pray Lord Vishnu, So their will be a war going on between narakasura and lord Krishna and sathyabama,Sathyabama will kill Narakasura and then all will celebrate diwali

3 DAYS FESTIVAL CELEBRATION AT MY HOME

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

DEEPAVALI in Andhra Pradesh is celebrated for 3 days

• NARAKA CHATHURDASHI/BOGHI
  


• DEEPAVALI



• BALI PADYAMI

NARAKA CHATHURDASHI:Today in the morning we decorate home with mariegold flowers and tie mango leaves thoran to all rooms at home. we celebrate this day as boghi,on this day we do abhishekam for gods and put semya sweet as naivedyam and give mangala harathi to God,later it is a tradition in my home that all gents in home should sit in lane and al the women together will give mangal hararthi for the men,in return they will give money to the women.then we all pray god and eat prasadam

evening women will lit the lamps and kids and others will enjoy firing the crackers

DEEPAVALI :SECOND DAY CELEBRATION

With Marie Gold flowers we make thotle(cradle) and we keep it on puja room where we celebrate nomulu,parents will sit together and do KEDARESHWARA NOMULU , in front of God,and pujari will make puja,and parents also perform it.They do GOURAMMA PUJA made of turmeric which is placed on 2 beetle leaves,and the beetlenut is treated as Lord Ganesha,Laxmi idol in the middle,and Kalasham at the front.

NAIVEDYAM:

We make a curry called kalakura(mixed vegetable curry) made of 21 vegetables ,and the next variety is Burelu(jaggery appam ) and rice,curries .all these well offer for god.this curry should be done only people who will perform Nomulu

Evening we lit Deepam in various designs and also Rangoli,and enjoy firing the crackers

BALI PADYAMI:
Non vegetarians Will give Bali on this day ,and eat non veg,but in my home we make vegetable Biryani and some recipes and enjoy the day

Like this the whole three days we enjoy Deepavali

KARAM APPALU (TRADITIONAL RICE FLOUR CRACKERS)

These is a very old recipe which I learned it from mom,they are called as karam appalu or vadappalu which we make with many variations
INGREDIENTS:
>>>>>>>>>>>>

1. Rice flour-6 cups
2. Green chili paste-3 teaspoons
3. Sesame seeds-1 tablespoon
4. Cumion-2 teaspoons
5. Moong dal-2 table spoons
6. Salt-to taste
7. Butter-1 tablespoon
8. Turmeric-1/4 Th teaspoon
9. Ginger garlic paste-1 table spoon
10. Oil-to deep fry

METHOD:
>>>>>>>>

1. Soak moong dal in water for 1 1/2 hours and drain the water
2. Now Mix the flour along with other ingredients with hands thoroughly
3. Boil 2 cups of water,it should have maximum boiling point,and add to the flour mixture
4. Mix with spoon,and cool it,be careful while pouring the water
5. Now mix with hands,adjust water consistency
6. Mix the dough perfectly and divide into various lemon size ball
7. Take a zip lock cover cut into squares and apply oil both sides
8. Take the puri press and put one cover then place the dough ball followed by another cover,and press gently
9. Remove the pressed one and place it in hot oil gently and deep fry
10. Repeat the process for remaining.
11. Oil should be in medium heat,so that they will fry to a nice golden brown
12. Once done cool the crackers completely and store in air tight container
13. Savoury crackers are ready to serve

CABBAGE TOKKU

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

1. Chopped cabbage-2 cups
2. Chopped coriander/cilantro-1 table spoon
3. Chenadal-1 1/2 teaspoon
4. Cumin-1 teaspoon
5. Mustard-1teaspoon
6. Hing-3 pinches
7. Dry red chilis-6
8. Salt-to taste
9. Garlic pod-1
10. Oil-2 table spoons
11. Turmeric-pinch
12. Tamarind paste-1 teaspoon

METHOD:
>>>>>>>>

1. Heat oil in pan and cabbage,fry well,and set a side
2. Now in the same pan add remaining oil,and make seasoning mustard,cumin,chena dal,chili's,hing
3. To this add cabbage and mix well
4. Now place every thing in the jar,and add salt,garlic pod,tamarind paste,cilantro and turmeric
5. Grind coarsely and transfer to a bowl
6. Enjoy with rice or pulka
   

NIMPUDU KAKARKAYA(STUFFED KARELA FRY)

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

1. Medium karela-3
2. Garlic pods-2
3. Salt-to taste
4. Oil-4 table spoons

FOR MASALA

• Chenadal-1 teaspoon
• Urad dal-1 teaspoon
• Cumin-1/2 teaspoon
• Dry chilis-4 to 6
• Desicated coconut-2 spoons
• Tamarind flakes-2 teaspoons
• Dhaniya/coriander seeds-2 teaspoon

Dry roast all these ingredients and grind along wih garlic pods,salt

METHOD:
>>>>>>>>

1. cut the edges of karela,and make a long slit in order to stuff masala
2. Now Cook this karela in water by adding2 teaspoons of salt
3. Once the karela is done,fry in oil to a nice colour
4. Stuff the masala and enjoy with rice or pulka
   

SPINACH PARATHA

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

1. Spinach puree-2 cups
2. Garlic pods-3
3. Green chili paste-1 table spoon
4. Carom seeds/ajwain-1/4 th teaspoon
5. Fennel seed/saunf/sombu-1/2 teaspoon
6. Cumin-1/4Th teaspoon
7. Turmeric-1/4Th teaspoon
8. Salt-to taste
9. Wheat flour-5 cups
10. Oil-1 teaspoon

METHOD:
>>>>>>>>

1. Grind garlic,carom,fennel,cumin to fine powder
2. To this add spinach puree,green chili paste,turmeric,salt
3. Now add to wheat flour and make stiff dough,adjust water and flour
4. Now keep it a side for 20 minutes
5. Now divide into portions
6. Roll like chapathi
7. Fry both sides on tawa with tea spoon of oil
8. Repeat the same process for remaining portions
9. Serve hot with curd dip, or pickle
   

USILI ( BROCCOLI AND CHENADAL CURRY)

This is dry curry made of broccoli and chenadal,very simple and healthy as wel as tasty side karnatic dish,

INGREDIENTS:

1. Broccoli florets-2 cups
2. Chena dal-2 fist fuls
3. Cerrano chilis-2
4. Fresh/dry curry leaves-4 table spoons
5. Dry chilis-1
6. Crushed garlic-1 teaspoon
7. Cumin and mustard-2 teaspoons
8. Hing-pinch
9. Split urad dal-1/2 table spoon
10. Salt-to taste
11. Oil-3 table spoons

METHOD:
>>>>>>>>

1. soak chena dal in water for 2 hours,then drain the water add chili's,salt,curry leaves to the dal and grind coarsely
2. Transfer to a bowl add 1 teaspoon oil,divide into portions,put in the idli maker and steam until done
3. Cool the idlis and crumble it with hands
4. Heat oil in a pan and make seasoning,add garlic and toss for few seconds
5. Now add the broccoli and fry for 10 minutes, or until done
6. Now add the crumbled mixture to the broccoli mixture and fry for few more minutes
7. Adjust salt
8. Serve hot with pulka

INDIAN SPICE BLENDS

We all know that Spice blends and masala's are the heart of Indian food,.Whether spicy or milder,simple or complex.each blend provides a signature flavor of the dish,The perfect taste comes only when the ingredients are roasted and bended which gives more aroma.Though many brands of masalas are available it is easy to make at home,as freshly prepared masala gives more taste to the food items,in India spice box( a circular box which contains seven bowls,in that commonly used spice are kept in the kithcen shelf) is one of the important container in the kitchen of every house ,which remained traditional as ever.Previous they used wooden spice box,but gradually they were made with differnt metals.Now every one are using the steel box.To maximize the life time of the blends shoud always be stored in dry and airtight containers and refrigerated to avoid insects.In India every region got its cuisine with its prominent tastes.And this is because of their regional cooking style and the masals or spices they use.I want to share some spice blends and masala recipes.

MASALA WITH CHILI POWDER: It is flavored chili powder added for curries,no need to add extra masala for this.

1. red chili's -1 kg


2. Whole dhaniya -1 /4 Th kg


3. Turmeric/haldi-100 grams


4. Mustard/aavalu-100 gms


5. Cumin-100 gms


6. Methi/ fenugreek-25 grams

Dry roast all these ingredients and grind with salt 150 gms and 100 gms of garlic,cool and store it in a dry jar with tight lid

Place it in fridge,remains fresh for many days

CHAT MASALA-Used for chats and snack items.

1. Amchur/dry mango powder-25 gms


2. Kala namak/black salt-15 gms


3. Pepper powder-5 Gms


4. Musk melon seeds-15 gms


5. Dry ginger-5 gms


6. Lemon salt-2 gms

Dry and grind to fine powder

THAVA MASALA:Used for curries

1. Whole dhaniya-25 gms


2. Dry mango powder/amchur-20 gms


3. Salt-20 gms


4. Red chilis-25 gms


5. Cumin-15 gms


6. Pepper-10 gms


7. Fennel seed-10 gms


8. Fenugreek or methi-15 gms


9. Cardamom and mustard-10 gms each


10. Dry ginger-10 gms


11. Cloves-3


12. Shah jeera-1/2 teaspoon


13. Bay leaf-1

Roast and grind to fine powder

GARAM MASALA-NORTH INDIAN STYLE-good for sprinkling on the rice dishes

1. Cumin seeds-2 table spoons


2. Dhaniya/coriander seeds-2 table spoons


3. black pepper-2 table spoons


4. Cardamom-1 table spoon


5. Whole cloves- teaspoon


6. Broken bits of cinnamon stick-3 inches


7. Grated nutmeg-1 teaspoon

Dry roast and blend to a fine powder

PANCH PHORAN-BENGAL -blend of 5 spices

1. Cumin


2. Fennel


3. Mustard


4. Fenugreek


5. Nigella

All one table spoon are dry roasted and make fine powder.are used for the Bengali curry recipes

MASALA PRESERVE

1. Coriander seeds/Dhaniya-1 cup


2. Pepper corns-1 cup


3. Mustard-1 cup


4. Chili powder-1/Th cup


5. Cumin seeds-4 ts


6. Poppy seeds/khus-khus-6 ts


7. Ginfer-2ts


8. Garlic cloves-12


9. Venegar-3 tsps

Roast with oil blend to a fine paste and add venegar mix well, and refrigirate

MOGHLAI GARAM MASALA-HYDERABAD CUISINE-used for dum biriyani a,d mughlai chats

1. Whole dhaniya-50 gms


2. Shahi jeera-2 gms


3. Cumin-25 gms


4. Cinnamon-15 gms


5. Cardamom-15 gms


6. Whole pepper corns-15 gms


7. Cloves-10 gms

CABBAGE MASALA KOOTU

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

1. Shredded cabbage-2 cups
2. Tur dal-1 cup
3. Turmeric-1/2 teaspoon
4. Salt -to taste
5. Tamarind-2 teaspoons
6. Oil-3 teaspoons
7. Curry leaves-10
8. Coriander leaves-3 table spoons

MASALA INGREDIENS

1. Chenadal-1 ts
2. Split urad dal-1 ts
3. Whole dhaniya-2 ts
4. Pepper-1/2 ts
5. Cumin-1/2 ts
6. Methi seeds/fenugreek seeds-10
7. Dry red chilis-6 to 8

Dry roast and make fine powder

METHOD:
>>>>>>>>

1. Pressure cook cabbage,tamarind paste,turmeric,salt ,cook until done
2. Cook tur dal separately
3. Now combine cabbage and dal mixture ,add 1/2 teaspoon of grounded masala,and 1/2 teaspoon of sambar powder,turmeric and salt
4. Cook for 10 minutes
5. Heat oil in a pan and make seasoning,add curry leaves and cilantro
6. Then add to the dal.Enjoy with rice
   

PLANTAIN PORIYAL

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

1. Medium Ripened plantain-1
2. Onion chopped-1/2 cup
3. Kasuri methi-1 table spoon
4. Red chili powder-1/2 teaspoon
5. Curry powder-2 teaspoons
6. Salt-to taste
7. Sugar-1/4Th teaspoon
8. Oil-4 teaspoons
9. Cumin and mustard-1 teaspoon
10. Split uraddal-1 teaspoon

METHOD:
>>>>>>>>

1. Peal the skin of plantain,chop into pieces
2. Pressure cook plantain pieces with some water and a teaspoon of oil,cook until done
3. Heat oil in a pan and make seasoning,now fry kasuri methi and add onions
4. Cook till golden brown,then add plantain pieces
5. Cook for few more minutes
6. Now add the powders,saute for 5 minutes
7. Enjoy with rice
   

CORNFLOUR MURUKU

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

1. Corn flour-1 cup
2. Chik pea flour/besan-1 cup
3. Roasted peanut powder-1 cup
4. Rice flour-1 cup
5. Ginger garlic paste-1 teaspoon
6. Red chili powder-2 teaspoons
7. Ghee-1 table spoon
8. Salt-to taste
9. Oil-for deep frying

METHOD:

>>>>>>>>

1. Take a bowl and add all the ingredients,add hot boiled water and mix well
2. Make dough and divide into portions
3. Take the muruku maker and fill the dough
4. Press in hot oil and deep fry
5. Store in air tight container

SPICY AND HEALTHY GARLIC TOKKU

We all now that garlic has got more health benefits,and its one of the ayurvedic medicine.It helps to provide good cholestrol by removing bad one.So eat garlic daily in raw form,or as chutney or as raw pickle .

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

1. Garlic pods-1cup
2. Ginger pieces-3 teaspoons
3. Tamarind flakes-2 1/2 tea spoons
4. Dry red chilis-4 to 6
5. Salt-to taste
6. Oil-1 table spoon
7. Oil-1 teaspoon
8. Cumin and mustard-1 teaspoon

METHOD:
>>>>>>>>

1. Heat 1 table spoon of oil and add chili's,fry well now add tamarind,ginger and garlic
2. Fry till golden brown, and cool it
3. Now grind to fine paste along with salt coarsely
4. Make seasoning and add to the tokku
5. Healthy and spicy garlic tokku is ready to serve

PANEER BUTTER MASALA

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

1. Panneer cubes-20
2. Chopped onion medium size-1
3. Kasuri methi-2 teaspoons
4. Tomato paste-2 table spoons
5. Tomato ketchup-2 table spoons
6. Garam masala -1 1/2 teaspoon
7. Dhaniya powder-2 teaspoons
8. Salt-to taste
9. Milk-1/2 cup
10. Whipping cream-2 cups
11. Oil-1 table spoon
12. Unsalted butter-1 table spoon

METHOD:
>>>>>>>>

1. In a bowl mix tomato paste,tomato ketchup,kasuri methi,milk,masalas and mix well
2. Heat butter and oil in a pan and add onions,fry till light brown
3. Now add ginger garlic paste and mix well,now add above paste and mix well
4. Now add the cream and cook for 10 minutes on medium low flame
5. Add paneer cubes and cook for 5 more minutes
6. Enjoy with pulka
   

SPROUTED MOONG VADA

Sprots are very much healthy to our body,t can be used in making salads,curries,dosa, vada,pulav,etc;today made vada with sprouted moong whch came out very crispy and tasty,you must try this recipe.This s my entry for srivalli's http://cooking4allseasons.blogspot.com/ and Susans http://thewellseasonedcook.blogspot.com/

my-legume-love-affair-host-lineup for the ongoing event My Legume Love affair

INGREDIENTS
>>>>>>>>>>>>

1. Sprouted moong-2 big cups


2. Finely chopped onion-1/2 cup


3. Green chili paste-1 1/2 table spoon


4. Ajwain/carom seeds-1 teaspoon


5. Cumin-1 teaspoon


6. Salt-to taste


7. Subji masala-2 1/2 teaspoons


8. Turmeric-1/4Th teaspoon


9. Besan flour-4 table spoons


10. Crushed pepper-1/4Th teaspoon


11. Ginger garlic paste-1 teaspoon


12. Oil-for deep frying

METHOD:

>>>>>>>>

1. Grind the 1 and 3/4 Th cup of moong to a coarse paste


2. Now take this mixture in a mixing bowl,add remaining sprouts along with other ingredients


3. Now make small vadas and deep fry in oil


4. Yummy and healthy sprouted moong vada is ready to serve

GARNISH THE DISH

This is my entry for Garnish the dish event hosted by nithya and pavithra of http://innovativein-laws.blogspot.com/ ,



This recipe is paneer butter masala,I garnished in simple way with rose petals, and cilantro

This is sprouted moong dal vada,so I used moong sprouts to garnish the vada