Sunday, July 27, 2008

SUJJI KICHADI

Ingredients:
Sujji/Rava-2cups
Tomatos-2nos(chopped finely)
Onions-1no(chopped finely)
Green chillies-2nos chopped finely
Chopped ginger-1tsp
Carrot,beans,peas-1cup
channadal-1tsp
mustard+uraddal-1tsp
curry leaves
Coriander leaves
Salt to Taste
Oil
Ghee-2tbsp

Preparation:

1.Boil all the vegetables in water for 10mints and keep aside.
2.Heat a kadai with ghee,add rava and fry for sometime till rava changes
colour.Keep aside


3.Again heat a kadai with oil,add seasoning ingredients,chopped
onions,greenchillies,ginger and fry them till onions changes brown.


4.Then add tomatos and cook till tomatos gets soft.Then add 5cups of water allow it
to boil nicely and add boiled vegetables, required salt.

5.Add rava slowly and mix (see that no lumps are formed when adding rava/sujji)

6.Mix it properly and close it with a lid for 5mints or untill sujji/rava is cooked.

7.Garnish with curry and coriander leaves.
8.Serve hot kichadi with Achar/Pickle.

BISIBELA BATH

Ingredients:

Rice-1cup

Turdal-1/2cup

Vegetables(Potato,carrot,beans,peas)-1cup

Tamarind -lemon size

Turmeric-1tsp

Coriander leaves-1/2cup

Cashew nuts-2tbsp

Asafoetida a pinch

Salt to taste

Water 5cups

Making of Bisibela Bath Powder

Channadal-1tsp

Fresh coconut grated-3tsp

Pepper corns-10nos

Red chillies-4 or 5

Urad dal-1tsp

Cumin seeds-1/2tsp

Dhania-1tsp

Fenugreek seeds-1/2tsp

Cloves-1

Marati Mogga-1

Oil-4tsp

Ghee-2tsp



Preparation:

1.Fry all the spices in 2tsp of oil on low flame and girnd them into powder.

2.soak Tamarind in water to get the juice,and soak the rice in water for 15mints
and pressure cook the dal.


3.Once the dal is done,add rice without water,grinded powder,vegetables,Tamarind
juice and 5cups of water and again pressure cook all the ingredients along with dal
for 3 whistle.


4.Once the pressure comes,add required salt and mix properly so that salt covers
full rice.


5.Heat a pan with 2tsp of oil and ghee. Fry cashew nuts,curry leves,coriander
leaves.Add this to cooked rice and mix well.


6.Then ur Bisibela Bath is ready to serve.

Friday, July 25, 2008

BREAD UTTHAPPAM

Ingredients:
Bread Slices-6noS
Tomatos-2nos
Onion-2nos
Greenchillies-2no
Sujji/rava-1/2cup
Curd-1/2cup
Salt to Taste
Corianderleaves
Oil


Preparation:
1.Chopp onions,Tomatos,greenchillies finelly.
2.Mix sujji/rava with water to make thick batter and keep aside.
3.In bowl mix chopped tomatos,onions,greenchillies,coriander leaves,batter of
sujji/rava,curd and salt.

4.Heat a pan with 1tsp of oil,then take a bread and spread the prepared mixer on it
and place it facing the mixer down.

5.Add oil on it and press it nicely.Turn both sides till it turns light brown.
6.Serve with sauce and enjoy.

ALASANDALU FRY

Ingredients:
Alasandalu/blackeyed peas-1cup
Chopped onions-1no
For seasoning:
Mustard seeds
urdal seeds
Curry leaves
Coriander leaves
Green chillies-1no
Turmeric apinch
Salt to taste
Oil for frying
Preparation:
1.Clean and soak Alasandalu for 3hours,then pressure cook with required water and
salt for 1whistle.

2.Allow to release the pressure from cooker.Drain the water from the peas,dnt waste
that water u can make Rasam with that.It will be really good.

3.Heat a kadai with oil,add seasoning ingredients then chopped onions,chopped
greenchillies,curry leaves fry them till onions changes colour.Then add Alasandalu
to it and saute for 2mints.Then ur Alasandalu fry for evening snack is ready.

Wednesday, July 16, 2008

CLASSIC CHICKEN FRY

Ingredients:


Chicken-500gms


For Marinade


Onions-2nos


Green chillies-2nos


Gingergarlic paste-1tsp


Curd-2tbsp


Salt
For Fry


Onion-1no


Turmeric pwd


chilli pwd-1tsp


Corianderpwd-1tsp


Garam masala-1tsp


Oil-2tbsp


For Garnishing


Coriander leaves


Curry leaves


Cashew nuts


Butter-1tsp


Preparation:
1.Clean and cut chicken to small size.Take the ingredients for marinade and make a
paste,marinate chicken for 20mnts.

2.chopp onoins finelly,heat a pan with oil,add chopped onions and saute onions till
its brown.Then Add chicken with the marinade along with chilli,coriander pwd and
turmeric.

3.Cook on high flame for 10mints,stirring constantly without burning.
4.Simmer for 20 mints till chicken is cooked,finelly add chopped coriander leaves.
5.In a pan add butter,toss all the garnishing items and garnish above the chicken.

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
Curry leaves
Salt
Oil
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.

Saturday, July 12, 2008

Mirakaya Bajji

Ingredients:
Green chillies-10nos
Cumin powder-2tbsp
Lemon
Gram flour-1cup
Salt
Tamarind juice
Finelly chopped onions-2nos
Oil for frying


Preparation:
1.Clean and cut chillies in the middle without breaking.
2.Remove the seeds from the chillies.
3.Mix cumin pwd with tamarind juice,salt to make a paste
4.Make batter with gram flour,water and salt
5.keep the cumin pwd into the spilt chillies and dip them in batter and deep fry in
oil
6.then cut the chillies again into half and place chopped onions into it
7.serve hot by applying lemon on it.


Thursday, July 10, 2008

Kakara Kaya Kolampuri

Ingredients:
Kakara Kaya -2nos
Grated Ginger-1tsp
Corn Flour-1/2cup
Gram Flour-1/2cup
Ginger+Garlic paste-1tbsp
Butter-1tsp
finelly chopped greenchillies-2nos,
salt,oil
Cumin seeds-1tsp
chopped onions-1no.
mint leaves
coriander leaves
chilli Pwd-2tsp
Lemon-1no.
Turmeric pwd

Preparation:
1.First chop kakara kaya into 1inch long pieces.
2.Take a pan add water,gingergarlic paste,turmeric,salt and kakara kaya.Boil them for 5mints,then into a bowl.
3.In a bowl add gram flour and corn flour,salt,1tsp chillpwd and water,mix them well without any lumps like a thin batter.
4.Add the boiled kakara kaya into this paste and deep fry them in oil.
5.Again take a pan add oil,cumin seeds,chopped green chillies,onions,grated ginger and fry them for 5mints,then add fried kakara kaya,mint,coriander leaves,chilli pwd,salt again fry them for sometime,finelly add butter.
6.Finelly add lemon juice to it and serve hot.