YELLOW CUCUMBER CHUTNEY( DOSAKAYA PACHADI)

METHOD:

>>>>>>>>

1. Heat oil in a pan add cucumber pieces along with seeds,green chilis oil and some water


2. Close lid cook till tender


3. Pick the chilis,blend along with roasted peanut powder,turmeric,salt


4. Now add the cucumber pieces and blend coarsely


5. Heat oil in a pan add cumin,mustard,curry leaves and add to pickle

BROCCOLI FRIED RICE

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

1. Broccoli florets-4 cups
2. Chopped onion-1/2 cup
3. Cooked rice-5 cups
4. Soy sauce-2 teaspoons
5. Salt-to taste
6. Black pepper powder-1/4Th teaspoon

METHOD:

>>>>>>>>

1. Cook rice, cool and set a side


2. Heat oil in a pan add onion and broccoli florets ,saute until tender,make sure broccoli florets are cruncy


3. now add soya sauce,salt and pepper powder


4. mix rice and cook for few minutes


5. Serve hot with raitha

BROCCOLI FRIED RICE

METHOD:

>>>>>>>>

1. Cook rice, cool and set a side


2. Heat oil in apn add nion and brccoli saute until tender,make sure broccoli florets are cruncy

LETTUCE MAYONAISE SALAD

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

1. Shredded lettuce-3 cups
2. Grated carrot-2 table spoons
3. mayonnaise-3 teaspoons
4. Ranch-1 spoon
5. Black pepper powder-pinch

METHOD:

>>>>>>>>

1. In a bowl mix lettuce,carrots,mayonnaise,ranch


2. Mix well add little pepper powder


3. And serve

SPINACH KURMA (PALAK KURMA)

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

1. Spinach puree-3 cups
2. Kasturi methi/dried fenugreek leaves-1/2 teaspoon
3. Green chilis-2 to 3
4. Butter-1 teaspoon
5. Finely chopped 2 teaspoons+2 table spoons to be mixed with curd
6. Curd-2 table spoons
7. Turmeric-pinch
8. Shahijeera-1/8Th teaspoon
9. Salt-to taste
10. Crushed garlic-1 pod
11. Roasted peanut powder-2 teaspoons

1. 
   

METHOD:


>>>>>>>>

1. Blanch spinach leaves and immediately put in cold water


2. now blend to fine puree along with green chili's and pinch of salt


3. now heat butter in a pan and add shahi jeera,crushed garlic and onions,turmeric


4. fry till onion turns light brown and add the palak puree and kasturimethi,salt


5. Once it starts boiling add roasted peanut powder and curd onion mixture(usually 3 hours before i will mix curd and onions to get extra flavour)
6. Cook for 5 minutes and serve hot with naan or rice

TRI COLOR STUFFED VEGGIE SANDWICH

Does your kids and your family elders hate tofu,then try this delicious sandwich.In my home every is to hate tofu,since tofu is very rich in proteins I tried this way to make my family members to eat the tofu.Now I make this very often ,it is so simple and quick making snack.I used all the healthy ingredients for this recipe

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

1. Whole wheat bread-1 pack
2. Finely grated carrot-2 cups
3. fine chpped broccoli crowns-2 cups
4. Extra firm tofugrated-1/2 block
5. Butter-1 table spoon
6. Mayonnaise-2 to 3 table spoons

METHOD:

>>>>>>>>

1. Heat butter in a pan and add carrot,fry for few seconds


2. Add broccoli and tofu cook till soft and tender,add salt and set a side


3. Toast the bread slices and apply mayonnaise on one side of a bread


4. now stuff 2 teaspoons of curry and close with another bread slice


5. Cut in a triangular form and serve with tomato ketchup

DUM GOBI AUR ALU KI SABJI

This is a tasty recipe which I tried.For this recipe fer baby potatoes if I find in the stores,but this time I used normal potato cubes.potato with cauliflower gives an yummy combination. This is my entry for Aayeesha of http://tasteofpearlcity.blogspot.com/ for the on going event COOKING WITH SEEDS-NIGELLA SEEDS and for priya of http://priyaeasyntastyrecipes.blogspot.com/


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

1. Potatoes medium-3


2. Gobi florets-1 cup


3. Ginger pieces-1/2 teaspoon


4. Curd-1 table spoon


5. Fennel seeds-1/4Th teaspoon


6. Nijella seeds-1/8Th teaspoon


7. Salt-to taste


8. Red chili powder-1/2 teaspoon


9. Cloves-2


10. Cardamom-1


11. Cumin-1/2 teaspoon


12. Cilantro-1 table spoon

METHOD:

>>>>>>>

1. Peal the skin of potatoes,and boil,now pierce the alu with fork and deep fry in oil and set them a side


2. now pick the florets of cauli flower and blanch them


3. Heat ghee in a kadhai and add cardamom1,cloves2,cumin,ginger pieces,cinnamon stick,nigella seeds and fennel seeds,fry well


4. Now add red chili powder,turmeric ,salt,curd and some water


5. When gravy is minutes add the veggies and cook for few minutes


6. Garnish with cilantro and serve hot with rotis or rice

VEG KOLHAPURI

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

1. Onion paste coarsely blended-1/2 cup
2. Tomato puree-1 cup
3. Mixed vegetables(carrot,alu,peas,gobi,capsicum)-1 cup
4. Ginger garlic paste-1/2 teaspoon
5. Whole garam masala powder-1/4Th teaspoon
6. Red chili powder-1/8Th teaspoon
7. Salt-to taste
8. Butter-1 table spoon

PREPARATIONS:

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

• For making whole garam masala powder roaste 3 cloves,4 pepper corns,small cinnamon stick,1/4th teaspoon shahijeera,and blend to a fine powder
• Blanch veggies ,drain water and set a side

METHOD:

>>>>>>>>

1. Heat butter in a pan and add ginger garlic paste and onion paste,cook till raw smell goes out from the onions,now add tomato puree
2. Cook for few minutes,add masalas and powders,salt for few more minutes
3. Now add the veggies and cook for 10 minutes on low flame
4. Veg kolhapuri is ready to serve
5. Goes well with rotis or mild fried rice dishes

KAJU PANEER CURRY

VEGGIE KOFTA CURRY WITH TOMATO GRAVY

INGREDIENTS FOR KOFTAS:
>>>>>>>>>>>>>>>>>>>>>>>

1. Shredded cabbage-1/2 cup
2. grated carrot-1/2 cup
3. Chopped beans -1/2 cup
4. Chopped capsicum-1/2 cup
5. Corn starch-4 teaspoons
6. maida-2 teaspoons
7. Ginger chopped-1 teaspoon
8. Chopped chilis-2 teaspoons
9. Salt-to taste

INGREDIENTS FOR TOMATO GRAVY:

1. Medium roma tomatoes-6
2. Onions fried or roasted in oil-1 cup
3. Curd-2 table spoon(preferably sour curd)
4. Garam masala-1/2 teaspoon
5. Salt-to taste
6. Red chili powder-2 pinches
7. Food color red-optional(pinch)
8. Ginger garlic paste -1/4th teaspoon

METHOD FOR MAKING KOFTAS

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

1. Mix all ingredients in a bowl very hardly so that the veggies release water and you can able to make balls,if not wet your hands and make balls
2. Now deep fry the koftas and set a side

METHOD TO MAKE TOMATO GRAVY:

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

1. Chop tomatoes and fry with 3 teaspoons of oil
2. Now in a blender add onions,curd and blend to fine paste,now add the tomatoes and make fine puree
3. Heat1 table spoon of oil in a kadai,add ginger garlic paste and saute for few seconds,now add the blended puree and boil on low flame,add 1 cup of water and boil
4. Now add powders and salt,
5. adding a pinch of food colour gives rich look during parties.
6. once done set a side
7. Now in a dish put all the koftas and pour 1 cup of gravy,so that the koftas will absorb the gravy and gives nice taste
8. Now while serving add all the koftas to the remaining gravy and serve,other wise they will break into pieces.

NOTE:PLEASE FOLLOW STEP 7 AND 8 JUST 20 MINUTES BEFORE SERVING,IT GIVES GOOD LOOK

MIXED VEGETABLE BONDA

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

1. potato boiled-2
2. Beans-1/2 cup
3. Green chilis chopped-1 teaspoon
4. Ginger pieces-2 teaspoons
5. Grated tofu-3 table spoons
6. Chopped broccoli-1/2 cup
7. Grated carrot-1/2 cup
8. Salt-to taste

INGREDIENTS FOR BATTER:

1. Chik peaflour/besan-1 cup
2. Rice flour-1 table spoon
3. Corn starch-3 teaspoons
4. Salt-to taste
5. Cumin-1 teaspoon
6. Oil-deep frying

METHOD FOR STUFFING:
>>>>>>>>>>>>>>>>>>>>

1. Heat 1 teaspoon of butter in a pan and add Ginger and green chili's,saute for few seconds
2. Add grated carrot,beans ,broccoli and tofu and saute until raw smell goes,now add mashed potato,and remaining ingredients
3. Once the mixture is cooled make small dumplings
4. Now prepare batter of pouring consistency and dip the balls in the batter
5. Deep fry in oil till golden brown over medium flame
6. Enjoy with green chutney
7. Yummy yummy mixed vegetable bonda is ready to serve

MOONGDAL MURUKKU

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

1. Boiled moong dal-1cup
2. Rice flour-4 cups
3. Sesame seeds-1 table spoon
4. Shortening/clarified butter-1 teaspoon
5. Salt-to taste
6. Red chili powder-1 teaspoon
7. Cumin-1/2 teaspoon
8. Oil-for deep frying

METHOD:
>>>>>>>>

1. In a bowl mix all the ingredients in a bowl and knead well to fine doygh
2. Add some water if needed
3. Make into small balls,and put in the murukku press
4. Then press in hot oil and deep fry in oil on medium flame
5. Cool and store in air tight container
   

CALIFORNIAN COLESLAW

METHOD:

>>>>>>>>

1. In a bowl mix carrots,cabbage,mayonaise , ranch,pepper powder



2. mix well and serve.

MINT RAITHA

INGREDIENTS:

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

1. Mint-1 bunch


2. green chilis-1 or 2


3. Curd-3 table spoons


4. Turmeric-pinch


5. Salt-to taste


6. Oil-2 teaspoons


7. Cumin and mustard-1 teaspoon


8. Curry leaves-1 teaspoon
   

METHOD:

>>>>>>>>

• Blend mint,green chili's, salt,curd, turmeric to fine paste


• Heat oil in a pan add cumin, mustard,urad dal,curry leaves add to mint paste,


• Serve hot with rice.

GANESH CHATURDHI-2010

HELLO FRIENDS WISH YOU A VERY HAPPY GANESH CHATURDI,TODAY I MADE GANESH IDOL AT HOME USING TURMERIC AND WHEAT FLOUR DOUGH,THE IDOL CAME OUT VERY GOOD ,I DECORATED JEWELLERY JUST WITH SANDAL WOOD PASTE AND KUMKUM.WE ARE VERY HAPPY AS THE LORD WE DECORATED WAS VERY PRETTY.USUALLY FOR SETTING THE IDOL FIRST WE POUR SO GREEN LEAF PLATED STCHED BY USING 16 LEAVES OF FICUS LEAVES,ON THAT WE POUR RAW RICE AND WE WILL SET THE GANESH IDOL,GANESHA LIKES GRASS(GARKA IN TELUGU)SO WE DECORATE WITH GRASS AND FLOWERS AT MY HOME,THE NEIVEDYAM FOR TODAYS FESTIVAL I OFFERED IS 16 TYPES,IN DETAIL I EXPLAINED BELOW,HOPE U WOULD ALL LIKE MY CEREMONY

GANESH CHATURDHI IS CELEBRATED GRANDLY IN WHOLE INDIA,BUT THE PUJA VARRIES REGIONALLY,AT OUR TELANGA REGION WE PERFORM PUJA IN PRESENCE OF IYYE-
-NGAR ,AND WE DO ACCORDINGLY,BUT HERE I I CANT DO IN PRESENCE OF IYYENGAR ,WE CELEBRATED FESTIVAL AS IF LIKE INDIA,I MADE 16 VARITIES OF DISHES AS NEIVEDYAM FOR LORD VINAYAKA

1.INGREDIENTS FOR UNDRALLU(RICE FLOUR DUMPLINGS):

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

• Rice flour-1 cup
• Salt-to tasate
• Hot boiling water-to knead the dough
• Oil-1 teaspoon

METHOD: Just mix all the ingredients and e small round balls of marble size and steam them in idli maker for 15 minutes.

usually for Lord Ganesh puja 16 number is used,so we make 16 kudumulu and will be offered as neivedyam,these are not eaten but will be sent along with Ganesha during nimajjan time

2.INGREDIENTS FOR PAPPU KUDUMULU(KUDUMULU WITH CHENADAL)

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

• rice flour-1 cup
• Soaked chanadal-1 table spoon
• Salt to taste
• hot water-to knead the dough
• Oil-1 teaspoon

Just mix all the ingredients ,make circles and flatten it,then steam for 15 minutes,then they are ready

3.INGREDIENTS FOR TIPI KUDUMULU(SWEET KUDUMULU)

• Rice flour-1/2 cup
• Jaggery-1/2 cup
• Soake chana dal-2 teaspoons
• ghee- 1 teaspoon
• ilaichi/cardamom9optional)

METHOD:mix allingredients with out any lumps,make round small balls,and flatten them

Steam for 15 minutes,and they are ready to serve

4.UNDRALLA PAYASAM(WHEAT FLOUR AND DRY FRUIT PASTE PAYASAM)

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

This is very important neivedyam which we offer for Ganesha along with undrallu,my mom is perfect is expert in making this recipe,i learned this recipe from my mom,its so delicious,u must try this recipe

INGREDIENTS:

• Wheat flour balls-2 cups
• Jaggery-3 cups
• Water-6 to cups
• Milk-1 cup
• dry fruit paste(1 table spoon)
• Ghee-1 teaspoon
• Ilaichi powder-th spoon
• Dry fruits for garnishing-1 table spoons

PREPARATIONS:

1. For making wheat flour balls,just make dough of wheat like chapathi dough and make small balls say a size of black pepper corns 1 or 2 days before the ganesh chaturdhi,and alow it dry to open air,make sure they are in flour,other wise they may stick.on the day of making sweet seperate the balls from flour by seiving them
2. For dry fruit paste soak 6 almonds,1 teaspoon poppy seeds/gasa gasalu and 8 kaju in warm water for 15 minutes and blend to fine paste
3. For garnishing just roast cashews and raisins in ghee or butter

METHOD:

Add undrallu to boiling water with 1/8th teaspoon ghee,once they are cooked add jaggery and cook for 5 to 8 minutes,now add dry fruit paste,milk and followed by all other ingredients

this payasam should not be much thicker or liquid but should be of medium consistency,once cooled it tightens little bit.

5.KALAGURA(MIXED VEGETABLE CURRY USING 16 VEGETABLES)

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

For this recipe i added 16 different vegetables,no measurement for this vegetables.I used karela,okra,tindora,zuccini,cauliflower,broccoli,spinach,cabbage,potato,yellow cucumber,cluster bean ,carrot,tomato,green capsicum,french cut beans and indian broad bean seeds

METHOD:Heat 2 teaspoon of oil in a pressure cooker and make seasoning,cumin and mustard.

now add the chopped veggies,green chili paste,salt,turmeric and some jaggery,little water

Close lid and pressure cook till done

6.INGREDIENTS FOR YELLOW CUCUMBER CHUTNEY:

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

• Chopped yellow cucumbers-1 cup(use seeds for this recipe if they are tender)
• Green chilis-4 to 6
• Salt-to atse
• Roaste peanut powdewr-3 1/2 teaspoons
• Garlic-1(i skipped today because for neivedyam we should not add garlc)
• Turmeric-pinch
• oil-3 teaspoons
• Cu,min and mustard-1 teaspoon
• Curry leaves-5 to 6

METHOD:

In a pan heat oil add cucumbery pieces along with seeds,and green chilis,water 1 cup and cook they are tender

now blend these chilis,along with powders finally add cucumbers and blend coarsely

now make seasoning and add to pickle.this is so delicious

7.INGREDIENTS FOR SPINACH DAL:

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

• Tuvar dal-1 cup
• Spinach-2 cups
• Red chili powder-1 teaspoon
• salt-t0 taste
• Tamarind paste-1 to 2 teaspoons
• oil- for seasoning
• Cumin and mustarn
• Curry leaves-6
• coriander-1 teaspoon

METHOD:

Pressure cook dal, water,spinach close lid cook till done

Now add remaining ingredients and cook for 5 minutes

make seasoning and add to dal

8.INGREDIENTS FOR MOONG DAL POTATO FRITTERS:

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

• Moong dal soaked in water-1 cup
• Salt-to taste
• green chili paste -1 teaspoon
• Cumin-1/2 teaspoon
• Hot oil-1 tea spoon
• potatoes chopped into circles-1 cup
• Oil for deep frying

METHOD;

blend moong dal to fine paste,don't add any water

To this add rice flour,chili paste,salt,cumin and hot oil

dip potatoes and deep fry in oil

9.INGREDIENTS FOR ZUCCHINI FRITTERS:

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

• Besan/chik pea flour-1 cup
• Rice flour-2 teaspoons
• Red chili powder-1/8Th teaspoon
• salt-to taste
• Hot oil-1 teaspoon
• Carom seeds-1/4Th teaspoon
• Skin pealed Zuchini chopped into circles -1 cup
• Oil-for deep frying

METHOD:

Mix all ingredients in a bowl with some water and make batter of medium consistency

Dip zucchini in batter and deep fry in oil

Apart from these i made plane rice and puloyodare(check my previous recipes)including 5 types of fruits which made 16 varieties of dishes,finally today me and my family celebrated a very very happy and memorable ganesh chaturthi