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.
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.
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.
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.
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
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#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.
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#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#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#2 Day 18 Ingredients: Boneless chicken-500gms Finely chopped onion-1medium no. Finely chopped Tomato-1medium no. Cloves-2no. Sombu-1/2tsp Curry leaves a few Slit green chillis-2no. Grated ginger-1tsp Salt to taste Oil-3tbsp Roast n Grind Pwd: Coriander seeds-1tbsp Cumin seeds-1/2tsp Redchillies-4nos. Pepper corns-1tsp Preparation: 1.First clean and chop chicken into small pieces and keep aside. 2.In a bowl marinate chicken pieces along with grounded pwd and salt for 15mints. 3.Once 15mints is done,heat a pan with oil add cloves,sombu and curry leaves.Fry them for 2mints. 4.Add chopped onions and fry till they change colour.Then add chopped tomato along with marinated chicken pieces and stir them well.And close it with lid and cook on simmer for 20mints. 5.In middle stir them well,so that it is not burn.Once the chicken is cooked well.Add Slit green chillies and grated ginger and again mix all of them well. 6.Finally garnish with coriander leaves and transfer into a serving bowl and enjoy tasty and spicy CHICKEN VARUVAL
RM#2 Day 17 Ingredients: Maida-1cup Bengal gram dal/channa dal-1cup Jaggery-11/2cup Oil for frying
Preparation: 1.First clean and soak channa dal for 1/2 hour. 2.Break jaggery into small pieces by mashing with wooden stick/stone. 3.Once 1/2 hour is done,Pressure cook dal for 2whistles and then grind channa dal and jaggery together in a mixer.And take them into a plate and keep aside. 4.Heat a pan with oil for frying,then make small-small balls with mixture which we have grounded and keep aside. 5.In a bowl, mix maida by adding water into a thick batter...like bajji batter. 6.Then dip the balls inthe batter and fry till they turn into light golden colour. 7.Transfer them into a kitchen towel and enjoy the sugee hot hot. Sending thistoEFM 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
Uma, Kitchen Flavours,Priya n Vidhashonoured me by passing 360° Foodie Award...Ramya Vijaykumar has created a beautiful award to share with friends. Thanks a lot my dear friends for this award..it mean a lot to me. Kitchen Flavours n Priyaawarded me withYumYum Blog Award.Thanks a lot my dear friends for honouring me.. Uma, Kitchen Flavours ,Vidhas ,Yasmeen n Ramya Vijaykumarhonoured me by passing thisKreativ Blogger Award...thank u very much each n every for the award... Uma, Kitchen Flavours ,Vidhasn Yasmeen awarded me withGreat Buddy Award....thanks alot my dear friends ...it mean a lot to me... Now i would like share this awards with all my blogger friends....so now iam passing this Awards to all the friends who have awarded to me and to some more friends...
RM#2 Day 16 Ingredients: Dondakaya/Ivy gourd-150gms Coriander seeds-1tsp Channa dal/bengal dal-1tsp Urad dal-1tsp Cumin seeds-1/2tsp Fenugreek seeds-1/2tsp Tamarind a small piece Red chillies-3no. Salt to taste Oil-1tsp
Preparation: 1.First clean and chop dondakaya into small pieces and keep aside. 2.Heat a pan with oil,fry all the seeds and dal,redchillies and tamarind.Keep aside. 3.In the same pan fry dondakaya and keep aside to cool down . 4.Once they all cools,grind into coarsed paste by adding salt. 5.Then transfer into a serving bowl and enjoy tasty -tasty Dondakaya Pachadi with rice by adding ghee over it.
RM#2 Day 15 Ingredients: Onions-3big no. jeera pwd-1tsp Gram flour-1cup Chilli pwd-1tsp Salt to taste Oil for frying Baking soda a pinch Preparation: 1.First clean and cut onions into rings and keep aside. 2.In bowl,mix cumin and chilli pwd along with salt and baking soda.In the same bowl mix gram flour along with water.Make a thick batter. 3.Heat a pan with oil,dip the ring onions one by one in the batter and deep fry them. 4.Remove them into a kitchen towel and serve hot hot Onion Bajji with chutney/achar.
This Entry goes to"WinterTreat"hosted byTrupti of "Recipe Centre"
Preparation: 1.First clean and wash prawns and keep aside. 2.Heat a pan with oil,add clove,cinnamon,sombu and cumin seeds,once they pop add onions and fry them well. 3.Add gingergarlic paste and again fry till raw smell goes out. 4.Then add tomato and fry for few mints till it becomes soft.Add prawn,turmeric and salt.Stir all of them well and close it with lid for 2mints till water goes out. 5.Add chilli n coriander pwd and again fry for few more mints and add 1/2 cup of water.Cook till water goes out by closing with a lid.Once the water goes out and it becomes fry add ghee over it and again fry for 2mints. 6.Finally garnish with coriander leaves and enjoy PRAWN FRY with rice/roti.
RM#2 Day 13 Ingredients: Chowchow-250gms Tur dal-1/2cup Finely chopped Tomato-1medium no. Finely chopped Onion-1medium no. Red chilli pwd-1tsp Coriander pwd-1tsp Turmeric a pinch Salt to taste
For seasoning: Mustard seeds-1/2tsp Jeera seeds-1tsp Dry red chillie-1no. Curry and coriander leaves a few Oil-2tbsp Preparation: 1.First clean and chop chow chow into small pieces and keep aside. 2.Then clean n wash turdal and keep aside. 3.Take a pressure cooker and cook chow-chow,turdal,half finely chopped onions,tomato,chilli and coriander pwd and turmeric with 1cup of water for 2 whistles. 4.Heat a kadai with oil,add seasoning ingredients and remaining chopped onions and fry them well. 5.Then add cooked mixture and stir them well by adding salt and cook for 5 mints on sim flame. 6.Then transfer into a serving bowl and enjoy CHOW CHOW KUTTU with rice/chapathi's.
Preparation:
