Announcing Microwave Easy Cooking Event

Its a great pleasure to announce my first event hosting in my blog. Yes, I am going to be the guest host this month, for Microwave Easy Cooking event fondly referred as MEC, started by my sister in law, Srivalli . I am sure this event has helped many to discover ways to cook in Microwave, which otherwise is used mostly for reheating. I have cooked many dishes in Microwave and know its saves lot of cooking time, which we can utilize very efficiently otherwise.The theme for this month is going to be "Cheese". Cook any dish in Microwave with Cheese. The complete cooking has to be done in Microwave, please clearly mention the steps and other tips that can be helpful to the readers.

To participate in this event, please make sure of the below points:
1. Cook any dish in Microwave using Cheese. It can be a starter, Main Course, Side dish or Sweets/Dessert.
2. Link back to this post and to MEC: Announcement . Kindly use the attached Logo.
3. Send in your details to pavani.gunikuntla@gmail.com with the below details:
Your Name
Blog Name:
Dish Name:
Recipe Type:
Post URL:
Picture:
Last date for sending in your entries is Nov 30th.

Kobbari Burfi

Ingredients:
Grated Coconut-1cup
Sugar-1cup
Cardamon Pwd-1/4tsp
Ghee-1tbsp
Preparation:
1.Take a bottomed pan,add sugar and add water upto sugar dissolves.
2.After sometimes the sugar will melt,wait till you get 1string of layer from the syrup.
3.Then add grated coconut and mix continously till it leaves the sides.
4.Add cardamon pwd and mix well.
5.Grease the plate with ghee,pour the mixture and spread it with rolling pin.
6.Allow it to cool for 10mints.
7.Cut into your desired shape and enjoy the kobbari burfi.

Hard Working Food Blogger Award

I am very much surprised to see this Hard Working Food Blogger Award... priya honoured me by passing this award.
Thank you so much priya...

Carrot Rice

Ingredients:
Rice-1cup
Carrot-3big
Onions-2medium nos.
Roasted Ground nuts-2tbsp
Cinnamon-1inch
Cloves-3
Oil-2tbsp
Salt to taste
For Masala Powder:
Coriander seeds-11/2tsp
Cumin seeds-3/4tsp
Red chillies-4
Grated dry coconut-2tbsp
Preparation:
1.Heat a teaspoon of oil fry the above masala ingredients,finally add coconut fry till brown and powder.
2.Then cut onions into small pieces.Blanch whole carrot in boiling water for 2 to 3 mints and then grate it.
3.Cook rice,allow it to cool and separate the grains.
4.Heat oil,fry cinnamon,cloves and onions.Fry till it becomes transparent.Add grated carrots,fry till the raw smell goes.
5.Sprinkle water if necessary .Add rice,salt,powdered spices and fry over a high flame for few mints.
6.Add powdered ground nuts before removing from fire.Mix well and serve.


Sending this to RiceMela,hosted by srivalli of Cooking4allseasons and Sapadu Ready,hosted byAartee of From the Kitchen

My Glass Painting

After so long time i have done this Glass Painting.In my School days i use draw so many paintings and use to make toys also.Then after schooling i have became busy with my studies ,then college and so on...
Yesterday i saw a painting in Newspaper and i recollected all my school days.Then i decided to Paint.I went to supermarket and brought all things that are needed for painting.And i did this..

Bhel Puri

This is the most commonly sold chaat in the streets of Mumbai. Almost every street has its own friendly bhelwala with his inimitable blends of chutneys and masalas. Bhel is a delectable combination of papadis, puffed rice, sev, onions, potatoes, raw mango and chutneys.
Ingredients:
1 packet of flat crispy puris
Puffed rice-250gms
Plain sev-250gms
chat masala-2tsp
chili powder-2tsp
potatoes-2 boiled
onion-1 big
corianderleaves-1/2 bunch
Lemon juice or raw mango
salt to taste

Spicy chutney:
corianderleaves-1/2 bunch
mint leaves-1/2 bunch
garlic cloves-2 big
green chilies-10-12
salt to taste

Sweet chutney:
1/2 cup pulp of dates (soak dates in hot water for 1/2 hr , grind them and strain)
tamarind pulp-1/4 cup
jaggery or sugar-1tbsp
chili powder-2tsp
cumin seeds-2tsp


Preparation:

Spicy chutney:
Grind all the items to a fine paste using some water.
Sweet chutney
Grind all the items to a fine paste using some water.

1.Mix together puffed rice and sev. Add chat masala, salt and chili powder.
2.Chop onion and raw mango finely. Dice potatoes. Chop corianderleaves.
3.Add onions, raw mango pieces (or lemon juice), potatoes and corianderleaves to the puffed rice and sev mixture and mix gently with the hands.
4.While serving, add spicy chutney and sweet chutney into the above mixture.Garnish with corianderleaves. Serve with crunchy puris.

Fresh Lime Soda

Ingredients:
1Bottle Soda
1Tbsp-jeera Pwd
1Medium-Lemon
Salt to taste
Preparation:
In a bowl mix soda,jeera pwd,lemon juice and salt.And then sever Fresh Lime Soda. It will be very nice for digestion.

Chicken Peking Noodles

Ingredients:
1Packet Noodles
1Boneless Breast of chicken boiled and shredded
1Capsicums-Sliced
1Carrot-Sliced
4-5French Beans-Shredded
1Spring Onions-Sliced
1Tsp.Garlic Chopped
3Large Red Chillies
3Tsp,Oil

Seasonings:
1Tbsp-Soya Sauce
2Tbsp-Red Chilli Sauce
1Tsp-BlackPepperPwd
Salt to taste
Preparation:
1.First Boil 10cups of water in a large pan,let the water bubble.Drop the noodles and boil them for only 2mints.The noodles should me cooked partially only .Drain the noodles and spread on a flat surface and toss in 1 tsp of oil on the noodles to prevent sticking.
2.Then heat oil in a frying pan on a high flame,add the chicken,garlic and stir fry.
3.Break red chillies and add with vegetables,seasonings and stir fry for 2mints.
4.Add noodles and stir fry on high flame.
5.Garnish with chopped spring onions and serve hot.

Ujwal Rao of "Ujwal's KitchenLabs" has tagged me for a MEME,thank you ujwal.

Here are the rules for the Meme:-
(a) List these rules on your blog.
(b) Share 7 facts about yourself on your blog.
(c) Tag 7 people at the end of your post by leaving their names as well as links to their blogs.

As i have already shared 7facts on my blog.So now i am tagging

Uma
Srivalli
HappyCook
Sripriya
Vidhya Iyer
LG
Anjali.j

Name The Recipe

I am giving chance to my Friends to name this Recipe.Why means my mother-in -law have seen this recipe in a television and forgot to note down the name of it.But however we prepared it and it came very well,every one in my family liked it more.Even my 2yrs old daughter liked it very much.so i thought why cn't i post it on my blog.And give chance to my friends for the nameing the recipe. Coming to the Recipe....

Ingredients:

For marinate:

Chicken-500gms
Curd-1cup
Garlic paste-1tsp
Chilli pwd-1tsp
Salt to taste

For Fry:

Grated ginger-1tsp
Coriander Pwd-1tsp
Jeera Pwd-1tsp
sombu/Fennel-1tsp
Chopped onions-2medium no.
Oil-4tbsp
Poppy seeds-11/2tsp



Preparation:
1.Clean and cut chicken into desired size.Take the ingredients for marinate and mix them well and keep aside for 1/2hour.
2.In the meanwhile soak poppy seeds in hot water and grind into a paste.And keep aside.
3.Once 30mints is done.
4.Heat a pan with oil,add chopped onions and fry till they turn into brown.Add grated ginger and again fry for few mints.
5.Then add coriander pwd,jeera pwd,sombu pwd and poppy seeds paste.Fry them all for 2mints. 6.Add marinated chicken pieces and stir well,so that masala is coated well with chicken.And fry for few mints.
7.Simmer and cook the chicken for 20mints.In middle -middle stir the chicken.
8.Once the 20mints is done.Take the chicken into a plate and serve it as a sidedish or with rice/chapathi.

Note:Roast jeera and sombu dry only.

Chikkudukaya-Coconut Thokku

Ingredients:
Chikkudukaya/Indian Broad Beans-250gms
Fresh Grated Coconut-1/2cup
Green chillies-2nos
Onion-1medium no
Garlic pods-4nos
Mustard seeds-1/2tsp
Split uraddal-1/2tsp
Salt to taste
Oil-2tbsp
Preparation:
1.Wash,Clean and cut chikkudukaya into small pieces.
2.Boil the chopped chikkudukaya in 1glass of water.Allow it to cook till water goes out. 3.Meanwhile chop onions and keep aside.
4.In a mixer grind,garlic pods,coconut,greenchillies into coarsed paste by adding little water. 5.Heat a pan with oil,add seasoning ingredients,once they splutter add chopped onions and fry till they change colour.
6.Then add grounded paste and again fry all till oil comes out ,then add boiled chikkudukaya and required salt,stir well and close it with a lid.Simmer for 5mints.
7.Then Chikkudukaya-Coconut Thokku is ready to have with Rice/Chappati.

My First Blog Award

My First blog Award was passed by Dear "Uma of Essence of andhra".
Thanks a lot for passing the award to me.
The rules of the award are:

* Put the logo on your blog.
* Add a link to the person who awarded you.
* Nominate 10 other blogs.
* Add links to those blogs on yours, and leave a message for your nominees on their blogs.

I am passing this award to:

Srikars Kitchen
Anudivya
sangeeth
Lakshmi(lg)
Uj
priyanka
priya
raaji
Ramya vijaykumar
Haripriya reddy

Corn Pulao

Ingredients :
Basmathi rice - 1 cup
Corn cobs – 1cup
Onions - 2
Bay leaf - 1
Cinnamon - 1 inch stick
Black cardamoms - 2
Cloves - 3
Cashewnuts - 10 to 12
Saffron - a pinch dissolved in one Tbl. sp. warm milk
Ghee - for frying
Salt - as required

Grind together :
Onion - 1 big
Garlic - 4 flakes
Ginger – 1/2 inch piece
Turmeric powder – 1/4 tsp.
Coriander powder - 1 Tbl. sp.
Garam masala powder – 1/4 tsp.
Chilli powder - 1 tsp.

Preparation :
Soak rice for 10 minutes. Drain water and fry in 1/2tsp. of ghee, till moisture is absorbed. Cut onions length wise. Heat ghee and fry garam masala spices. Add onions and fry for few minutes. Continue frying with ground masala paste till oil floats on top. Add cooked corn and rice. Pour two cups of boiling water with enough salt. Mix well and cook 10 minutes in pressure cooker, (or) Cook for 20 minutes with a tight lid in direct absorption method, in reduced flame. After removing from fire, mix saffron milk and fried cashewnuts.
Sending this to Rice Mela,an event started by Srivalli of Cooking 4 all seasons

Panchamrutham

Panchamrutham is a divine prasadam made for many pujas or festive occasions. It means five amruthams such as cow's milk, curd/yogurt, banana, ghee, and sugar.It keeps good only on the day it is prepared or at most for the next day .Always fresh panchamrutham tastes good and that's why even in temples they prepare just before pooja.

Ingredients:
Finely chopped banana-2nos Fresh milk-1 Cup Fresh curds- 1 tbsp Honey-1small bottle Sugar-3 tsp Dates(seeded and sliced)-icup Kalakanda-small pieces-1cup Finely chopped apple-1no Grapes-1cup
Preparation:
Mix all the above ingredients and serve immediately or serve chill.

Navaratri Celebrations

HAPPY VIJAYADASAMI

Chakarai Pongal And Rava Kesari"are traditionally prepared in South India for"PONGAL/Makar Sankranti festival".Its main ingredient is jaggery which is rich in iron and therefore is a healthy but heavy food.And the two which are cooked together from the same batch of rice and dhal.

Rava Kesari
Ingredients:
Bombay Rava - 1 cup.
Sugar - 2 cups.in
Ghee - 1 cup.
Cardamom powder - 1 tsp.
Food color (saffron or red color) - a pinch
Water - 2 1/2 cups.
Cashew nuts - 8

Preparation

1.Heat 1 tsp. of ghee in a frying pan and add rava to it and fry till the fresh smell of the rava goes off.
2.Keep the roasted rava aside.
3.Boil 2 1/2 cups of water for 10 minutes.Then add the roasted rava into it and let it boil for another 10 minutes.
4.Now, add sugar to it ,stir well and let it boil for 10 minutes.
5.Keep on pouring ghee in small quantities every now and then until the mixture becomes solid.
6.Remove from heat and cardamom powder.
7.Fry chopped cashew nuts in 2 tsps. of ghee and add these fried nuts to the mixture prepared above.
8:Then,Rava kesari is ready to be served.

Chakarai Pongal/Sweet pongal

Ingredients
Raw Rice - 2 cups
Bengalgram dal-2tbsp
Moongadal-2tbsp
Jaggery - 2 cups
Ghee (Clarified Butter) - 1 1/2 cups
Elaichi (Cardamom) - 6 (powdered)
Cashewnuts - 12 (fried in ghee) and cut into small pieces
Kishmish - (12-15 (fried in ghee)

Preparation:

1.Clean and wash the rice,bengaldal and moongadal well, add 5 cups of water and pressure cook. Keep Jaggery in a medium frying pan, add 1 cup of water and boil. When it melts, strain through a strainer to remove the dirt.
2.Replace and boil again. When it becomes slightly thick, add the cooked rice and stir continuously till it becomes thick. Start adding Ghee now and then, stirring continuously.
3.When it starts leaving the sides of the pan and the ghee starts oozing out, put powdered cardamom and stir well. Add Cashewnuts and Kishmish fried in ghee.

Sending this to Navaratri Festive Food Event,hosted by Lakshmi of Taste Of Mysore and to Festival-Jihva hosted by Srivalli of Cooking4allSeasons and also to Yummy Festival Feast-Diwali
hosted byAll Thingz Yummy

Snack Idli

Ingredients:
Idils(chopped into 1 inch cubes)-10no.
Coriander leaves chopped
Split urad dal(soaked and drained)-1tsp
Red chilli powder-1tbsp
Turmeric powder-1tsp
Mustard seeds-1tsp
Curry leaves-6to8
Salt to taste
Oil-2tbsp

Preparation:
1.Heat oil in a pan add mustard seeds,split urad dal and curry leaves to it.
2.Once the seeds pop,add idilli cubes,redchilli,turmeric pwd and salt to it.
3.Fry till the idili cubes turn golden brown over low flame.
4.Put off from heat and take out the idilis on a plate.Granish it with coriander leaves.
5.Snack idilis are ready to eat.serve hot.

Sending this to Lunch Box Special,hosted by Vandana rajesh of Cooking up something nice

This Entry goes to "WinterTreat"hosted by Trupti of "Recipe Centre"

Soya Pepper

Ingredients:
Soyabeans-1/2cup(boiled and mashed in mixer)
Cornflour-2tbsp
Pepper Pwd-2tbsp
Green chillies-1tbsp
Onion-1no
Curry and Coriander leaves
Salt to Taste
Oil for frying
Preparation:
In a bowl add boiled and mashed soya,cornflour and salt.Mix them well and make small -small balls. Deep fry in oil till they turn into golden colour.Take them into a plate.
Heat another pan with oil,add slit green chillies,onions and curry leaves.Fry them till they change colour.Then add fried soya,salt and pepper powder.Stir them well.
Finelly Garnish with coriander leaves and serve hot.

This Entry goes to "WinterTreat"hosted by Trupti of "Recipe Centre"