Wednesday, December 31, 2008

Monday, December 22, 2008

Quick N Easy Masala Rice

Ingredients:
Rice-1cup
Chopped onions-1no.
Chopped Tomato-1no.
Slit green chillies-2nos.
Redchilli Powder-1/2tsp
Gingergarlic paste-1tsp
Turmeric-1/2tsp
For Seasoning:
Mustard seeds
Bengal gram dal
Urad dal
Curry leaves
Coriander leaves
Preparation:
1.First cook the rice and allow it to cool by spreading on a plate.
2.Heat a pan with oil,add seasoning ingredients once they pop.Add chopped onions,slit green chillies and fry till they change colour.
3.Then add gingergarlic paste and again fry for few mints till raw smell goes.Add chopped tomato and cook till becomes soft.Then add turmeric and chilli pwd stir all them well.
4.Add cooked rice and required salt and mix well so that all masala is mixed with rice.And cook for 2mints.
5.Finally garnish with coriander leaves and transfer into a serving bowl and enjoy Quick n Easy Masala Rice.

Thursday, December 18, 2008

Chicken Methi

INGREDIENTS:
Chicken-750gms
Onions-3medium no.
Ginger-2 one inch pieces
Garlic-10~12 cloves
Green chillies-3
Fresh coriander leaves- a few sprigs
Yogurt-1cup
Oil-2tbsp
Bayleaves-2no.
Green Cardamoms-5no.
Cloves-3no.
Cinnamon-1inch stick
Peppercorns-5
Turmeric Powder-1/2tsp
Red chilli powder-1tsp
Coriander Powder-1tbsp
Dried fenugreek leaves(kasoori methi)-2tbsp
Garam masala Powder-1tsp
Salt to taste
Preparation:
1.Clean,skin,wash and cut chicken into medium sized pieces.
2.Peel,wash and chop onions.Peel,wash and chop ginger and garlic.Grind garlic into a paste.Remove stems, wash and chop green chillies.Clean,wash and chop coriander leaves.Whisk yogurt well.
3.Heat oil in a pan.Add bay leaves,green cardamoms,cloves,cinnamon and peppercorns.Saute till cardamoms start to crackle.
4.Add onions and cook till translucent and soft,stirring continuously.Add chopped ginger,garlicpaste,turmeric,chilli and coriander pwd and chopped green chillies.Saute for a mint.
5.Add chicken pieces and beaten yogurt and cook on high heat for 7~8mints.Add kasoori methi and 3/4cup of water.Cover pan and cook on low heat for 10mints.Add garam masala pwd,salt and mix well.
6.Serve hot garnished with chopped coriander leaves.

Wednesday, December 17, 2008

Carrot Halwa

Ingredients:
Carrot-1cup
Milk-1/4cup
Sugar-1/2cup
Ghee-1tbsp
Sugarless Khoa-25gms

For Garnishing:
Fried cashews-1tbsp


Preparation:
1.First clean and grate carrot and keep aside.
2.Micro grated carrot and milk on high for 4mints in closed bowl.
3.Add sugar,stir well,micro on high for 5mints in open bowl.
4.Add crumbled khoa and micro on high for 2 or 3 mints.
5.When it becomes thick,add ghee,mix well and micro on high for another 2 mints.
6.Allow to 2mints standing time.
7.Transfer to a serving bowl and decorate with nuts

This Entry goes to MEC: HALWA hosted by Kamalika

This Beautiful
"Best Blogger Friends Award" is passed by My dear Friend HemaBalaji of Adlak's Kitchen on the Eve of her 100th post...thanku so much hema for this award..it means a lot to me ...

Tuesday, December 16, 2008

Potlakaya Kuttu

Ingredients:
Potlakaya/snake gourd-250gms
Channa dal-1/2cup
Chopped onions-2small no.
Chopped Tomatos-2small no.
Grated coconut-2tbsp
Turmeric -1/2tsp
Chilli Powder-1tsp
Coriander Powder-1tsp
Crushed garlic cloves-4no
Mustard seeds
Urad dal
Curry leaves
Oil-2tbsp
Salt to taste
Preparation:
1.First clean and pressure cook channa dal for 2 whistles and keep aside.
2.In the mean while clean and chop potlakaya into small pieces and add salt to it and keep aside.
3.Heat a pan with oil,add seasoning ingredients.once they pop add chopped onions and crushed garlic and fry till onions changes colour.Then add chopped tomatoes and cook till it becomes soft,then add potlakaya by removing the water from it and close it with a lid till it becomes soft.
4.Then add turmeric,chilli n coriander pwd mix them well and add cooked channa dal and add required water and salt and cook for 5mints.
5.Finally add grated coconut and stir them well and cook for 2 mints.Then transfer into serving bowl and enjoy with rotis/rice.

Sunday, December 14, 2008

Round Up of Microwave Cooking With Cheese

Here is the round up for Microwave cooking with cheese.
I may be little late in posting the round up... sorry friends for this..
coming to the round up...

Priyasuresh of Priya's Easy N Tasty Recipes prepared 3 varieties with cheese..really they are superab and yummy ....they are Kalakand/Milk Burfi,Microwave Bread Pizza and Microwave Mozzarella Bread Pockets




Vidhas of Appetizing Recipes prepared Corn Toast



Sweatha of Tastycurryleaf have prepared Microwave AppleCheese Crisp for Dessert/Breakfast..
that is really good n delicious


Vidya of vibaas-world prepared Kalakand



Sireesha of momrecipies prepared Bread Pizza


Cham of Spice-club prepared Microwave desi Mac and cheese




Srivalli
of Spice your Life prepared Creamy 4 Cheese Macaroni

Friday, December 12, 2008

Karthika Deepam Special

Karthika Deepam is a festival of lights, celebrated in the Malayalam month of Vrichikam or the Tamil month of Karthigai. It is celebrated on the Pournami, the full moon day of the month, which coincides with Karthika star. Small earthen lamps are lit at the entrances of every home, making them look like houses in a fantasyland. In some houses, they double the number of lamps every day from the day of Deepavali and this way, they end up with a number of lamps on the day of Kaarthika Deepam.
Ingredients:
Borugulu/puffed rice-3cups
Jaggery-5cups
Rice flour-2tbsp



Preparation:
First clean the puffed rice and keep aside.
Then heat a bottom pan, add smashed jaggery and add water till jaggery dissolve and make stir
till jaggery dissolves completely.Cook till you get 1string pakkam and switch off the flame
and add puffed rice,mix them well.Then rub your hands with rice flour and make balls when it is hot -hot.Allow it to cool and store in air tight container.

This entry goes to
EFM-Sweets hosted by Srilekha

Thursday, December 11, 2008

Chanakaya papu Torphy

Ingredients:
Fried Groundnuts-1cup
Jaggery-1/2cup
Ghee-1tbsp
Preparation:
First remove the outter skin of fried groundnuts and grind them in a mixer into coarse powder and keep aside.

Heat a bottom pan, add smashed jaggery init and mix continuously untill all jaggery mixs well.

And allow it cook till good aroma smell comes,in mean while grease a plate with ghee and keep aside.Once the aroma smell starts coming switch of the flame and add the grounded pwd and mix well and pour on greased plate and roll it fast other wise it will become hard.
And then cut into your liked shape and enjoy tasty n healthy chanakaya Papu Torphy.

This entry goes to Eat healthy during pregnancy hosted by Sangeeth and EFM-Sweets hosted by Srilekha

Monday, December 8, 2008

Caramilk Honey Cake

My 100th Recipe

I am feeling very happy that i completed 100 recipes..still now i can't belive it.All this cant be happened without my hubby's support and all my blogger friends.I thank all my blogger friends who are giving me inspiration my there valuable comments...

Ingredients:
Maida-1cup/159gms
Condensed milk-1/2tin
Soyaflour-30gms
Baking powder-1tsp
Baking soda-1/2tsp
Milk-1/2cup
Caramilk sugar-20gms
Butter-30gms
Honey-2tbsp
Preparation:
1.First heat a bottom pan,add milk and bring it to boil for 2mints,
then add caramilk sugar and allow it to dissolve.And keep aside.
2.In a blender/mixer add the milk which we have boiled along with caramilk sugar and
condensed milk,butter,honey and blend them into smooth paste.
3.In another bowl skew maida,soyaflour and baking soad & powder.And mix them well.
4.Take a dry bowl,in that add the paste which we have blended and
slowly add the flours and mix them well without lumps.
5.Next grease the baking bowl and dust with maida all over.
Then pour the mixture which we have prepared and above it garnish with dry fruits.
6.Then microwave in convenction mode at 210.c for 30mints and bake the cake.
7.After 20mints you can insert a toothpick in it and see whether it is baked or not if the pick comes out cleanly.
8.Once cake is ready,allow it cool and enjoy the caramilk honey cake.

Friday, December 5, 2008

Vangi Bhath/Brinjal Rice

Ingredients:
Rice-1cup
Long thin green brinjals-200gms
Red chillies-4nos
Coriander seeds-2tsps
Grated dry coconut-3tbsp
Urad dhal-11/2tsp
Bengal gram dhal-2tsps
Powdered asafoetida a pinch
Ghee-1tbsp
Oil-2tbsp
Curry leaves few
Cashewnuts-1tbsp
Salt to taste
Lemon jiuce-1tbsp
Garam masala-1tsp
water-2cups
Preparation:
Heat little ghee and fry red chillies,coriander seeds,urad dhal and
add bengal gram dhal.Remove from fire and add grated coconut to that hot pan and mix well.
When it cools down powder the spices.

Cut brinjals into 1inch long pteces and soak in salted water till required.cook rice with 2cups of water and allow it to cool.separate the grains.Heat oil and add the seasoning,when it is done add asafoetida and brinjals.Fry in medium flame till it is roasted well.Add powdered spices,salt and cooked rice.Fry for few more minutes.Remove from fire add garam masala pwd,fried cashewnuts and curry leaves.Seqeeze juice of lemon and mix well.

Thursday, December 4, 2008

Carrot Kurma

Ingredients:
Carrots-4nos
Gingergarlic paste-1tsp
Onions-2nos
Chilli Pwd-1tsp
Coriander Pwd-1tsp
Tomatos-2nos
Fresh coconut grated -3tbsp
Coriander leaves
Turmeric-1/2tsp
Curry leaves
Salt to taste
Oil-2tbsp
Mustard seeds
Preparation:
1.clean and chopp carrots into small pieces
2.Take a pan add oil,mustard,chopped onions, fry them till onions changes brown colour.
3.Then add gingergarlic paste and fry them for 2mnts,then add chopped tomatos,turmeric,salt fry them till tomatos gets smooth .
4.Then add coriander,chilli pwd,chopped carrots and fry them for few mints.
5.Then add ground coconut paste,required water and cook till the gravy becomes thick.
6.Finally garnish with coriander leaves
7.Sever hot with Dosa or chappathi.

Wednesday, December 3, 2008

Sorakaya Chettinadu Curry

Ingredients:
Sorakaya or bottle gourd-250gms
Onions-2nos
Green chillies-3or4
Coriander Pwd-1tbs
Gram masala-1/2tsp
Jeera-1tsp
Coconut grated-3tbp
Sesame/nuvvulu-1tsp
Turmeric apinch
Gingergarlic paste-1tsp
Salt to taste
Oil-2tbsp
Curry and Coriander leaves
Make a smooth paste of fresh coconut and sesame

Preparation:
1.clean and chop sorakaya into small pieces
2.Take a pan add oil,jeera,chopped onions,chillies fry them till onions changes colour
3.Then add gingergarlic paste and fry them for 2mnts,then add sorakaya,turmeric,salt and fry them and close the lid till water goes out.
4.Then add coriander pwd,gram masala,mix them well and add coconut,sesame paste add required water,allow it to cook,finelly add coriander leaves.
5.serve with roti or coconut rice.

Pullaantulu

Ingredients:
Raw rice-1cup
Urad dal-3/4cup
Onions-2nos
Green chillies-2nos
Curry leaves
Coriander leaves
Mustard seeds
Channa dal-2tbsp
Turmeric-1/2tsp
Salt to taste
Oil-2tbsp

Preparation:
1.Soak raw rice and urad dal for 8 hours.
2.Then grind them into batter.
3.Chopp onions,greenchillies finelly.
4.Heat a kadai with oil,add mustard,channa dal,curry and corianderleaves,fry them for 2mnts.Then add chopped onions and green chillies.Fry them till onions changes brown.
5.Add turmeric pwd,salt and fry again for 1mnt.
6.Mix the entire fried mixer to batter and mix them well.
7.Take the mould,add oil,and pour the batter in the small cups,and close with lid to cook,add oil on them and turn other side.Till they are cooked.
8.Serve with coconut chutney.

Friday, November 28, 2008

Uggani

RM#2 Day 28

Ingredients:
Puffed Rice-1bowl(Borugulu)
Onions-2nos
Tomato-2nos
Green chillies-4or5
Tumeric Pwd a pinch
Chilli pwd-1tsp
Coriander leaves
Curry leaves
Mustard seeds
Oil-2tbsp
Lime juice-1tsp
Fried gram dal pwd
Salt to taste
Preparation:
1.wash the puffed rice in water and soak it for about 2mnts,squeeze away the water by taking a handful of soaked puffed rice every time.Don't keep it for long inwater.
2.After removing water from all puffed rice,add fried gramdal powder and salt,mixwell and keep aside.
3.chop the onions,tomoto into fine pieces,and cut green chillies.
4.Take 2-3 tsp of oil add mustard seeds,curry leaves,turmeric,chopped onions,slitgreen chillies and add half chopped coriander leaves.Fry for sometime.
5.Then add tomatoes,cook till it becomes soft.
6.Add puffed rice and mix well,simmer for 10mints and add remaining corianderleaves before serving add lemon juice if required.

RM Runners:
1. DK 2.Siri3.Srivalli4.Ranji5.PJ6.Curry Leaf7.Medha8.Priya9.Bhawna10.Raaji11.Ruchii12.Anu13.Kamala14.Roopa15.Divya Kudua16.Rekha17.Divya M18.Lakshmi19.Raaga20.Lakshmi Venkatesh21.Sripriya22.Viji23.Kamalika 24. Karuna25.Roochi

Thursday, November 27, 2008

Tomato Rice

RM#2 Day 27

Ingredients:
Basmati rice-1cup
Tomatos-2nos(medium)
Green chillies-2nos
Gingergarlic paste-1tsp
cloves-2nos
cinnamom-2nos
cardamom-2nos
Turmeric-1tsp
salt to taste
Water+tomato puree-11/2cup
Coriander leaves
Oil
Jeera seeds-1tsp

Preparation:
1.Wash and soak the basmati rice in water for 10-15mints.
2.Slice the onions and green chillies.
3.Put the tomatoes in the boiling water.close it for 10 mints.Peel and grind it
into a fine paste.
4.Heat a pressure cooker with ghee/oil,add jeera, whole spices,then add chopped onions and
slit green chillies,fry them till onions turns brown.
5.Add gingergarlic paste and fry till raw smell goes,add half chopped coriander
leaves and fry.
6.Add rice and saute for a mint,then add turmeric.
7.Add tomato puree in the ratio of 1:11/2 cup,add salt and stir once.
8.Pressure cook for 1 whistle.
9.Garnish with remaing coriander leaves.
10.Serve with Raita.

RM Runners:
1. DK 2.Siri3.Srivalli4.Ranji5.PJ6.Curry Leaf7.Medha8.Priya9.Bhawna10.Raaji11.Ruchii12.Anu13.Kamala14.Roopa15.Divya Kudua16.Rekha17.Divya M18.Lakshmi19.Raaga20.Lakshmi Venkatesh21.Sripriya22.Viji23.Kamalika 24. Karuna25.Roochi

Wednesday, November 26, 2008

Gulab Jamuns

RM#2 Day 26

Ingredients:

For Jamuns making:

All Purpose Flour (Maida) – 1 cup
Baking Powder – ¼ tsp
Baking Soda a pinch
Ghee – ½ tsp
Required milk as needed to mix
Oil to deep fry

For Syrup making:

Sugar – 2cups
Water – 1cups
Cardamom Seeds – ¼ tsp

Preparation:
1.Take a bowl and Mix all the ingredients for Jamuns making except oil and use required milk to make like chapathi dough.And keep aside for 5mints.
2.Take small portions of the dough and shape into a ball.
3.Heat oil in a deep-bottomed pan and drop these balls carefully in small portions. Fry till the balls turn golden brown in color.Then Remove from oil and place on a kitchen towel.
4.Meanwhile, pour sugar and water (for syrup) in a different bowl and heat on medium flame until the sugar mixture boils. Add some cardamom seeds for nice aroma.
5.Leave the syrup until the sugar dissolves well and switch off the flame. Keep aside.
6.Then drop the fried jamuns into the sugar syrup and leave it for some time until the jamuns absorb the sugar syrup.
7.Then place jamuns in a refrigerator if you want to eat them cold.
8.Then serve into a serving bowl and enjoy the delicious Gulab Jamuns.


RM Runners:

1. DK 2.Siri3.Srivalli4.Ranji5.PJ6.Curry Leaf7.Medha8.Priya9.Bhawna10.Raaji11.Ruchii12.Anu13.Kamala14.Roopa15.Divya Kudua16.Rekha17.Divya M18.Lakshmi19.Raaga20.Lakshmi Venkatesh21.Sripriya22.Viji23.Kamalika 24. Karuna25.Roochi

Tuesday, November 25, 2008

Brinjal Kazzu Masala

RM#2 Day 25

Ingredients:
Brinjals-250gms
Red chillies-3no.
Chopped onions-1cup
Cloves-2no.
Cinnamon-1no.
Cashewnuts-10no.
Turmeric-1/2tsp
Salt to taste
oil for frying.

Preparation:
1.First clean the brinjals and slit into four pieces without breaking and keep aside.
2.Boil onions,cloves,cinnamon,cashew,turmeric and salt for 5mints along with 1cup of water.And grind into a paste.
3.Heat a pan with oil and fry slit brinjals till they change colour and keep aside.
4.Heat a pan with oil,add grounded paste and fry till raw smell goes and add little water and cook till oil comes out.Once oil comes out add fried brinjals and mix well.Cook for few mints so that all masala goes into brinjals.
5.Finally garnish with coriander leaves and serve with roti's.


RM Runners:

1. DK 2.Siri3.Srivalli4.Ranji5.PJ6.Curry Leaf7.Medha8.Priya9.Bhawna10.Raaji11.Ruchii12.Anu13.Kamala14.Roopa15.Divya Kudua16.Rekha17.Divya M18.Lakshmi19.Raaga20.Lakshmi Venkatesh21.Sripriya22.Viji23.Kamalika 24. Karuna25.Roochi

Monday, November 24, 2008

Sweet Poli

RM#2 Day 24
Ingredients:

For Dough
All purpose Flour/Maida - 3cups
Turmeric - 1/2tsp
Salt a pinch
Oil - 1/2cup

For the Dal filling
Bengal Gram/Channa Dal - 21/2cups
Jaggary-21/2 cups
Cardamom powder a pinch
Oil for frying
Preparation:

For the dough

1.Take the maida in a big bowl to that add a pinch of salt, turmeric and mix well. Slowly add the oil to the flour and rub well.
2.Then add water slowly to get a soft dough. Knead well. The consistency should not be sticky but rather very loose but soft. This needs to be kneaded well Add some more oil on the top and let it rest for about 1hour.

For the Dal filling

1.Wash and soak the Bengal Gram for minimum 15 mins. Then pressure cook it with enough water to get soft dal.
2.Normally jaggary will have lot of impurities in it. So we grate and cook it in water and sieve the impurities before adding to the dal.
3.Add this jaggary to the cooked dal and pressure again. This will make both the dal and jaggary well mixed.
4.Once its cooled, grind to a smooth consistency but though not like a paste.And take them into a plate.
5.Divide the mixture which we have grounded into equal balls to be stuffed into the dough.

Heat a tawa and simmer it so that its hot by the time you have the poli rolled out. Add oil everytime before placing the uncooked poli. This way it will not get struck to the pan.
add oil on the plastic sheet, which ever you are using. Take a portion of the dough, spread it on the plastic paper and place the dal filling in middle. Cover it with the dough, remove the excess dough
Add oil, and using fingers, slowly spread them out. This will get spread well, provided the dal filling is little soft and not too dry. And the maida dough has to be elastic.

Once you have the poli spread to the correct size, holding the plastic cover in the left hand, lift and remove the poli and place on the hot tawa. Sprinkle oil around the sides and let it cook on one side before flipping to the other side.

we spread ghee on each poli after removing it from the tawa. Allow it to cool on a plate before transfering into a serving bowl
This can stay good for about a week when stored in fridge. Microwave before eating

Sending this to EFM Sweets,hosted by SriLekha of Me and My Kitchen

RM Runners:

1. DK 2.Siri3.Srivalli4.Ranji5.PJ6.Curry Leaf7.Medha8.Priya9.Bhawna10.Raaji11.Ruchii12.Anu13.Kamala14.Roopa15.Divya Kudua16.Rekha17.Divya M18.Lakshmi19.Raaga20.Lakshmi Venkatesh21.Sripriya22.Viji23.Kamalika 24. Karuna25.Roochi

Sunday, November 23, 2008

Majjiga Pulusu

RM#2 Day 23

Ingredients:
Buttermilk-21/2cup
Grated Carrot,Raddish-1cup
Finely chopped onion-1medium no.
Chopped Green chillies-2no.
Crushed garlic-4no.
Garam flour-1tsp
Turmeric Pwd-1/2tsp
Curry leaves
Mustard seeds
Brinjal-2no,chopped into small pieces
Asafoetida -1/2tsp
Salt to taste
Oil-2tbsp
Preparation:
1.Heat a pan with oil,add seasoning ingredients once they pop,add crushed garlic and chopped onions and green chillies and asafoetida and fry them all for few mints.
2.Then add grated carrot,raddish and small pieces of brinjal and fry them till they change colour.
3.Add garam flour and fry it.Then add buttermilk,salt and stir all of them and cook till it becomes thick.
4.Once it becomes thick,finally garnish with coriander leaves and transfer into a serving bowl.
5.Serve tasty tasty Majjiga Pulusu with white rice/coconut rice.


RM Runners:
1. DK 2.Siri3.Srivalli4.Ranji5.PJ6.Curry Leaf7.Medha8.Priya9.Bhawna10.Raaji11.Ruchii12.Anu13.Kamala14.Roopa15.Divya Kudua16.Rekha17.Divya M18.Lakshmi19.Raaga20.Lakshmi Venkatesh21.Sripriya22.Viji23.Kamalika 24. Karuna25.Roochi

Saturday, November 22, 2008

Chicken Chettinad

RM#2 Day 22
Ingredients:
Chicken-1kg
Sambar onions-1cup
Finely chopped tomatoes-1cup
Turmeric pwd-1/2tsp
Curry leaves-10~12cup
Coconut milk-1cup
Coriander leaves for garnish
Salt to taste
Oil-1tbsp

Make a Paste Of:
Green chillis-2no.
Poppy seeds-1tsp(soak in warm water for 5mints)
Garlic flakes-8no.
Ginger-1inch

Roast and make a Pwd:
Pepper corns-1/2tsp
Cumin seeds-1/2tsp
Fennel seeds-3/4tsp
coriander seeds-11/2tbsp
Dry red chillies-6~8no.
Cardamoms-2no.
Cinnamon-1no.
Curry leaves-6to7
Oil-1/2tsp

Preparation:
1.Wash and cut chicken into medium sized pieces.
2.Heat a pan with oil,add small onions and curry leaves and saute till transparent.
3.Add the ground paste and cook for a minute before adding the chicken and cook on high heat for 4mints approx. and do stir the chicken once in a while.
4.Reduce to medium heat,add salt,turmeric and tomatoes and mix well.Cook the chicken for 4-5mints,uncovered.
5.Now add the coconut milk and transfer the contents to a pressure cooker and cook for 1whistle.
6.Once the pressure comes out,mix well.
7.Finally add the ground masala pwd and cook for 3mints.Turn off the flame and garnish with fresh coriander leaves.
8.Serve hot with white rice/biryani/chapatis/dosas.

RM Runners:
1. DK 2.Siri3.Srivalli4.Ranji5.PJ6.Curry Leaf7.Medha8.Priya9.Bhawna10.Raaji11.Ruchii12.Anu13.Kamala14.Roopa15.Divya Kudua16.Rekha17.Divya M18.Lakshmi19.Raaga20.Lakshmi Venkatesh21.Sripriya22.Viji23.Kamalika 24. Karuna25.Roochi

Friday, November 21, 2008

Double Beans Kurma

RM#2 Day 21

Ingredients:
Double Beans-250gms
Finely chopped Tomatos-2medium no.
Finely chopped onions-2medium no.
Gingergarlic paste-1tsp
Redchilli pwd-1tsp
Coriander pwd-1tsp
Turmeric -1/2tsp
Oil-2tbsp
Salt to taste

To Grind
Coconut grated-3tbsp
Cloves-2no
Cinnamon -1inch
Cardamom-1
Gasagasalu/poppy seeds-1tsp

Note:soak poppy seeds in hot water for 5mints and then grind,so that it mixs well.


Preparation:
1.First pressure cook double beans for 2 whistles.
2.Heat a pan with oil,add onions,gingergarlic paste and fry them till onion becomes brown.Then add tomatos and fry till they become soft.
3.Add chilli n coriander pwd and fry for few more mints.Add cooked beans along with the water and allow it to cook for 5mints,add turmeric and mix well.
4.Add grounded paste and mix well,if required add water and cook till gravy becomes thick.
5.Then transfer into a serving bowl and garnish with chopped coriander leaves and serve spicy and delicious Double Beans Kurma with chapatis.

Note:Adjust salt and other spices according to your taste

RM Runners:
1. DK 2.Siri3.Srivalli4.Ranji5.PJ6.Curry Leaf7.Medha8.Priya9.Bhawna10.Raaji11.Ruchii12.Anu13.Kamala14.Roopa15.Divya Kudua16.Rekha17.Divya M18.Lakshmi19.Raaga20.Lakshmi Venkatesh21.Sripriya22.Viji23.Kamalika 24. Karuna25.Roochi

Thursday, November 20, 2008

Channa Masala

RM#2 Day 20
Ingredients:
Kabuli channa-1cup
Onion-2medium no.
Tomato-2medium no.
Gingergarlic paste-1tsp
Garam masala-1tsp
Red chilli pwd-1tsp
Turmeric a pinch
Salt to taste
Oil-3tbsp
Preparation:
1.Soak kabuli channa for overnight.
2.First pressure cook the soaked channa for 2 whistles and keep aside.
3.Grind chopped tomatos and onions together and keep aside.
4.Heat a pan with oil,add grounded paste and gingergarlic paste together and fry till raw smell goes out.
5.Then add turmeric,red chilli n garam masala and fry for few mints till oil comes out.
6.Add cooked channa with same water which we have cooked and mix well.Add required salt and cook on simmer for 5mints/till gravy becomes thick.
7.Once gravy becomes thick add coriander leaves and transfer into a serving bowl.
8.serve hot hot channa masala by adding lemon juice over it and enjoy with poori's.

RM Runners:
1. DK 2.Siri3.Srivalli4.Ranji5.PJ6.Curry Leaf7.Medha8.Priya9.Bhawna10.Raaji11.Ruchii12.Anu13.Kamala14.Roopa15.Divya Kudua16.Rekha17.Divya M18.Lakshmi19.Raaga20.Lakshmi Venkatesh21.Sripriya22.Viji23.Kamalika 24. Karuna25.Roochi

Wednesday, November 19, 2008

Brinjal/Eggplant Stir Fry

RM#2 Day 19

Ingredients:

Brinjals/Vankaya/Eggplant-250gms
Groundnuts Pwd-1tbsp
Finely chopped onion-1medium no.
Crushed Garlic pods-4no.
Curry leaves a few
Redchilli pwd-1tsp
Coriander pwd-1tsp
Turmeric a pinch
Mustard seeds
Uraddal
Salt to taste
Oil for frying
Preparation:
1.First clean and cut brinjals into 4 pieces and soak them in salt water.so that it will not become bitter.
2.Heat a pan with oil,add seasoning ingredients once they pop add chopped onions and fry them till they change colour.Add crushed garlic and fry it again.
3.Then add chopped brinjals,turmeric and salt.Stir them well and close it with lid for 5mints till brinjals become soft.Once they become soft add chilli n coriander pwd and again stir all of them.And fry till oil comes out.
4.Once oil comes out add groundnuts pwd and fry for 2mints.
5.Then transfer into a serving bowl and enjoy along with sambar rice/rasam rice.

RM Runners:
1. DK 2.Siri3.Srivalli4.Ranji5.PJ6.Curry Leaf7.Medha8.Priya9.Bhawna10.Raaji11.Ruchii12.Anu13.Kamala14.Roopa15.Divya Kudua16.Rekha17.Divya M18.Lakshmi19.Raaga20.Lakshmi Venkatesh21.Sripriya22.Viji23.Kamalika 24. Karuna25.Roochi