Sunday, June 28, 2009

Vegetable Spring Rolls

Ingredients:

For stuffing:

Finely diced & sauteed Firm Tofu - 1cup
Rice noodles (Cooked)-1cup
Shredded carrots-1/2 cup
Shredded cabbage-1/2 cup
Mung bean sprouts-1/2 cup
Red chilli sauce(Thai) -2tsp or as per taste
Finely chopped coriander leaves-2Tbsp
Grated ginger-1Tbsp
Light soya sauce-1Tbsp
Asian Sesame oil-1Tbsp
Toasted sesame seeds-2Tbsp
Salt-3/4tsp or as per taste

Frozen Spring roll wrappers-1pkt (Thawed)
Oil- for deep frying

For flour paste:
All purpose flour-2Tsp
Water-1/4 cup

Method:

Mix tofu, rice noodles, cabbage, carrots, green onions, coriander leaves, sprouts, sesame seeds, soya sauce, chilli sauce, ginger, sesame oil and mix all together, taste it and add salt or heat if needed and set aside. Take thawed spring roll wrappers, if they are big, cut them into half, otherwise use whole one, and place the 1-1 1/2 Tbsp of stuffing in one corner, in lengthwise and roll it for 2 rounds and fold the edges, and roll the wrap all the way up to end and, use the flour paste and attach the final layer to the wrap. Use all the stuffing and wrappers in the same manner, make rolls and set aside. Heat oil in a pan deep fry these rolls few at a time until they turn golden brown. Serve hot with below dipping sauce, or peanut sauce.

Dipping sauce:

Low sodium soya sauce-1 cup
Asian sesame oil-1Tbsp
Minced garlic-1Tbsp
Finley chopped chives-1Tbsp

Mix altogether in a bowl and serve with hot spring rolls.

Note: If you want to avoid deep frying, you can use round rice wrappers, instead of spring roll wrappers. Dip each wrapper in a warm water, so they become soft. Stuffing and rolling is same as above, except these rolls you can eat them as it is with dipping sauces.

Friday, June 26, 2009

Spicy Buttermilk

Ingredients:

Butter milk-1qt
Water-1qt
Lemon or Lime juice-2-3tsp
Salt-1 1/2tsp
Ginger paste-1tsp
Roasted coriander and cumin powder-3pinches
Red chilli powder-2pinches
Chopped coriander leaves-2Tbsp
chopped green chillies-1/2tsp

For Seasoning:

Mustard seeds-1/2tsp
Cumin seeds-1/2tsp
Asafoetida (Hing) -1pinch
Curry leaves -few
Oil-1tsp

Method:

Mix buttermilk, water, lime or lemon juice, salt, ginger paste, coriander and cumin powder, red chilli powder and green chillies altogether in a bowl. Heat oil in a small pan add mustard seeds, cumin seeds, when they splatter add asafoetida and curry leaves, mix in the buttermilk and chill and serve as a refreshment.

Broccoli Curry

Ingredients:


Broccoli florets - 1 bunch
Diced onions-1cup
Cashews-12
Minced garlic-1tsp
Cumin seeds-1/2tsp
Dry red peppers-2
Urad dal-1tsp
Mustard seeds-1tsp
Curry leaves-few
Salt-1/2 tsp or as per taste
Oil-1Tbsp

For Curry powder :

Chana dal-1Tbsp
Coriander seeds-1Tbsp
Cumin seeds-1/2tsp
Dry coconut-1Tbsp
Poppy seeds-1tsp

Method:

Dry roast all the ingredients for the curry powder, grind into a powder and set aside. Cut broccoli into small florets cook in microwave for 5 minutes or steam cook for 7-8 minutes. Heat oil in a pan add dry chillies, urad dal, mustard seeds, and cumin seeds, when they splatter, add minced garlic and curry leaves, add diced onions and fry until onions turn light brown. Add cooked broccoli, salt and saute for 3-4 minutes and sprinkle the curry powder saute everything together for 1-2 minutes, serve hot with rice.

Craig Smith's Stuffed Mushrooms

Ingredients:

Large white mushrooms (Cleaned and stemmed- Save the soft part of the stems) -1/2 lb
Bread crumbs with Italian seasoning-1/4cup
Shredded cheddar cheese-1/2cup
Mayonnaise-1/4 cup
Mustard-1/2tsp

Method:

Finely chop the mushroom stems, add mayonnaise, mustard, bread crumbs, and cheese combine altogether very well, fill above mixture in each mushroom, broil in toaster oven at 375-400C for 4 minutes or until cheese looks bubbly. Serve hot as appetizer.

Vullipaya (Onions) Pachhi Pulusu-Various Recipes

Ingredients:

Finely diced onions-1cup
Tamarind pulp-2-3Tbsp or as per taste
Roasted sesame seed powder-2tsp
Roasted coriander powder-2tsp
Cumin powder-1tsp
Roasted fenugreek (Methi) seed powder-1tsp
Grted coconut-2tsp
Roasted poppy seed powder-2tsp
Garam masala-1/2tsp
Brown sugar-2tsp
Turmeric-1/4tsp
Chopped coriander-1Tbsp
Curry leaves-few
Mustard seeds-1tsp
Urad dal-1tsp
Chana dal-1tsp
Chopped dry red chillies-1tsp
Crushed garlic-1tsp
Salt-1tsp or as per taste
Oil-1Tbsp
Water -1 cup or as needed the consistency of thin sauce

Method:

Mix coriander, sesame, cumin, garam masala, coconut, poppy seed, methi powders together in a bowl and add tamarind pulp, brown sugar, water, chopped onions, turmeric and salt, with consistency of thin sauce. Heat oil in a pot add dry chillies chana dal, urad dal, and mustard seeds, when they splatter add,chopped green chillies, crushed garlic and curry leaves, add onion, tamarind sauce and coriander leaves, mix every thing together, and turn off the heat. This pulusu can be served with rice or with hot pongal.

Semya (Vermicelli) Idli

Ingredients:

Roasted Semya(vermicelli)-1cup
Grated fresh coconut-1/2cup
Green chillies-1 - 2
Grated ginger-1/2tsp
Chopped coriander-4Tbsp
Yogurt-1cup
Crushed roasted peanuts-1/4cup
Curry leaves-few
Salt-1tsp or as per taste
Water - as needed to make a dough

Method:

Grind coconut, ginger and green chillies together and mix this with yogurt and add semya, little water and salt and, consistency should be like little thinner than idli dough, so semya get to absorb the liquid and set aside for 20 minutes in a bowl. Add crushed peanuts, chopped curry leaves and mix everything together very well, if needed add little more water to get consistency of idli dough. Spray nonstick cooking spray on idli plates and place the dough and steam cook for 10-12 minutes, like idlis. Serve hot idlis with coconut chutney.

Jilebi (Various Recipes)

Recipe # 1

Ingredients:

All purpose flour- 1cup
Baking soda- 6 grams
Rice flour-1Tbsp
Yellow Food color-5-6drops
Red food color-2-3 drops
Yogurt- 1 oz
Water- enough to make dough(Start with 1/2 cup)
Sugar-2 cups
Saffron - pinch
Water-2 cups (for syrup)
Cardamom powder-1/4tsp
Oil-for deep frying

Method:

Mix all purpose flour, rice flour and baking soda together. Add water to yogurt and whisk until turns as smooth liquid, add all purpose flour and baking soda mix, combine together without any lumps. Dough should be thinner than dosa dough, and set aside and ferment over night. Heat 2 cups of water in a pot add sugar and let it boil until 1 string syrup comes. In one Tbsp spoon water soak saffron, add half in the syrup and remaining half in the dough which was fermented for over night. Add cardamom powder and food colors also in the syrup. Heat oil in a flat pan for deep frying, place dough in the ketchup dispenser, slowly twirl 3-4 times like chukli in hot oil. Do not fry until they turn into brown color. Keep syrup pot, next to frying pan transer the fried jilebis into the syrup dip them immediately with fork. Sugar syrup will absorb quicky, jilebis looks like a twirled straws. Take out the finished jilebis from the syrup and add next batch. Finish all the jelebis in the same manner. Finished jelebis serve hot as a dessert. Remaining jelebis should not store in a air tight container.

Recipe #2

Ingredients:

All purpose flour-1cup
Rice flour- 2Tbsp
Sugar -2cups
Fleischmann's dry east-1/2 pkt
Cardamom powder-1tsp
Yellow food color-5drops
Red food color-2drops
Water for syrup-2cups
Water for dough-3/4cup +2Tbsp
Salt-1pinch
Oil -for deep frying

Method:

Mix all purpose flour, rice flour and salt in a bowl. Dissolve yeast in a warm water and add to flour mix. Add remaining water also and make a little loose dough and set aside for 45 minutes. Mean while make a syrup like recipe #1, and remaining procedure also
will be in the same manner like recipe#1.




Thursday, June 25, 2009

Peneelu (Sweet Layered Puris)

Ingredients: All purpose flour (Maida) -1cup Warm water-3/4 cup or enough to make like puri dough Ghee (Clarified butter)-1Tbsp Cardamom powder- 1tsp Flattened Rice (Poha)-3/4cup Powdered sugar-1cup Sesame seeds-handful Cashews-1/4 cup Salt-pinch Method: Take all purpose flour and salt into a bowl and add warm water, mix and make it to a ball and set aside for 15-20 minutes. In 1Tbsp of ghee fry poha, until they become crisp on medium heat, while sauteing, and let it cool and grind into a powder. Toast sesame seeds until nice aroma comes. Add powdered sugar and cardamom powder to sesame seeds, and poha powder and mix everything together and set aside. Make small balls of all purpose flour dough, press like puris and deep fry them. Avoid making them too crispy. When they are hot itself sprinkle the poha and sugar mixture on each puri, fold each one into half so they look like a half moonshape. Layer the half moon shaped puris 4-6 of them as one batch. Serve them as a dessert, when they are hot or at the room temparature.

Pesara Purnam Burelu (Sweet Bondas with Moong dal)

Ingredients:

For stuffing:

Moong dal -1cup
Sugar-1cup
Grated coconut-1/4cup
Cardamom powder-1tsp

For coating:

Urad dal-1cup or Urad flour-2cups
Rice-2cups or Rice flour-4cups
Salt-1pinch
Oil-for deep frying


Method:

For stuffing soak moong dal for 2-3 hrs. and grind into a paste, and steam cook like idlis and transfer them into a pot and sprinkle the sugar on hot idlis. Mash the idlis into a powder, with fork and place the pot on stove and cook on low heat in the begining, until all the sugar melts. Increase the heat to medium high cook until sugar syrup thickens and moong dal mix firm into almost a ball. When it cools down it will become more hard. Make sure to stir constantly to avoid burning. At the end add coconut and cardamom powder, and set aside until it cools down. For coating dough soak urad dal and rice for 5-6 hrs, and grind into a paste. This dough consistancy should be little thicker than dosa dough, and set aside for at least 2-3 hrs, or you can use urad flour and rice flour, mix together in water with same consistancy like other one without any lumps and set aside for 2-3 hours. Take the moong mixture make them into small balls (Key lime size) and set aside. Heat oil in a pan for deep frying, take the ball into a hand one at a time and dip in a coating dough, and carefully release each one into a hot oil. Fry them until they turn golden brown and serve as a dessert.

Rice Roti

Ingredients:

Grated cucumber-1/2cup
Grated carrots-1/2cup
Grated ginger-1tsp
Chopped spinach-1/2cup
Finely diced onions-1/2cup
Finely diced tomatoes-1/4cup
Chopped coriander leaves-2Tbsp
Cumin seeds-1tsp
Rice flour-3cups
Salt-1tsp or as per taste
Butter milk or water- enough to make a dough
Oil-1 1/2tsp for each roti.

Mix cucumber, carrots, onions, coriander leaves, tomatoes, spinach, , rice flour and salt in a bowl. Add butter milk and salt, and make a dough. Dough should be thinner than chapati dough and thicker than dosa dough and make small orange size portions. Heat nonstick pan, place the dough pad on like a roti. (You can press on any plastic wrapper or wax paper and transfer to the pan also.) Add 1/2 -3/4 tsp of oil cover the roti and cook on a medium low heat for 2 minutes or until roti becomes light brown. Turn the roti other side add oil and let it cook the same way. Once both sides becomes brown, take out from the pan, serve hot roti with any chutney.

Bread Vada

Ingredients:

Bread slices-4
Rice Flour-1cup
Finely diced carrots-1cup
Finely diced onion-1cup
Finely minced green chillies-1 1/2tsp
Yogurt-1cup
Baking soda-1pinch
Finely chopped mint-1tsp
Finely chopped coriander leaves-1Tbsp
Grated ginger-1tsp
Cumin seeds-1tsp
Salt-1tsp or as per taste
Water- as needed
Oil -For deep frying

Method:

Make bread slices into crumbs in a food processor, transfer them into a bowl, add Rice flour, soda, cumin seeds, green chillies, onions, carrots, mint, coriander leaves, grated ginger, yogurt and salt, mix altogether very well. If needed add little water to make like Vada dough. Heat oil in a pan, flatten the dough like vadas and fry them until they turn golden brown. Serve hot with ketchup or with some chutney.

Tuesday, June 9, 2009

Simple Semya (Vermicelli) Kheer

Ingredients:

Whole milk-1/2 gallon
Roasted Vermicelli(Semya)- 1cup
Sugar- 1 1/4-1 1/2cups
Cardamom powder-1/2 tsp
Saffron-1pinch (mix in 1tsp of milk)
Cashew nuts-15
Raisins-1/4 cup
Ghee (Clarified butter)- 1 1/2 Tbsp

Boil the milk in 4 quart pot. While boiling the milk, heat 1Tbsp of ghee in a pan, fry cashews and raisins until golden brown, take them out and set aside. Add remaining ghee to the pan, add vermicelli and fry until nice aroma comes and vermicelli turns golden brown. Add this vermicelli to the boiling milk and cook on medium heat while stirring accationally. Once vermicelli is soft add sugar, let it dissolve and cook for 2-3 minutes more. Remove from the heat, add cardamom powder, cashews, raisins and saffron. Serve hot or cold as a dessert.

Note:
You can mix ghee in vermicelli and microwave for 2 minutes with 30 second intervals, while turning around little so, to avoid burning.

Alu (Potato) Masala Curry

Ingredients:

Potat
oes-10 (Cut into medium size pieces)
Diced Onions-2cups
Chopped G
reen chillies-2
Oil-3 Tbsp
Diced Tomato - 1 Large
Ginger, Garlic paste-1 Tbsp
Shajeera -1/2 tsp
Crushed Cardamom-5-6
Crushed Cinnamon stick - little
Crushed Cloves-4
Coriander powder- 4 tsp
Red chilli powder-1/2 tsp
Chopped coriander-2Tbsp
Sour cream-3Tbsp
Milk-1cup
Lemon juice-1Tbsp
Salt-1 1/2 tsp or as per taste

Method:

Heat oil in a pan, add shajeera, crushed cinnamon, cardamom, and cloves and add diced onions and green chillies saute until onions are clear. Add ginger, garlic paste, coriander powder and turmeric fry for 2 more minutes, add diced potatoes fry for 5 minutes and add sour cream cover the dish and cook on medium low heat. Add diced tomatoes and salt cook for 5 minutes and add milk and mix altogether and cook until done. At the end add lemon juice and chopped coriander. Serve hot with Rice, Roti, Puri or Chapathi.

Cabbage Roti

Ingredients:

Wheat flour - 3 cups
Finely shredded cabbage -1 1/2 cup
Besan -1/3 cup
Oil- 3 tsp
Coriander powder- 1 1/2 tsp
Cumin powder-1 1/2 tsp
Turmeric - Little
Yogurt-3Tbsp
Red chilli powder- 1/2 tsp
Finely chopped coriander-2Tbsp
Salt-1tsp or as per taste


Method:

Mix all above ingredients altogether with water, make a dough and cover and let it sit for 1/2 hour - 1 hour. Make balls and press rotis and pan fry by using little oil. Serve them with Pickle (Achar), and yogurt.

Mango Pie - Various Recipes

Recipe # 1

Ingredients:

Lemon Jello-1pk (6 0z)
Mini Marsh mellows-1cup
Cream cheese- 255 gr(3pkts)
cool whip-4oz
Mango pulp-1.5 cups
Ready crust pie shells -2


Method:

Dissolve jello in boiled water and mix, add marsh mellows to jello and let dissolve completely. Soften cream cheese (microwave for 1 minute) and add to jello, marsh mellow mixture. Add whipped cream and mango pulp and mix altogether,
transfer to blender and blend to become smooth paste. Pour this mixture in pie shells, keep in refrigerator for 4-5 hours or over night. Cut into slices just before serving.

Recipe #2

Mango pup -3cups
Sugar -1 1/2cup
Cream cheese-8 oz
Cool whip - 8 oz
Unflavored Gelatin -4 envelops
Water - 3cups
Ready crust pie shells-3

Method:

Add gelatin in boiled water, and let it dissolve. Add sugar, cream cheese, cool whip, and mango pulp, mix and blend altogether in a blender, pour in pie shells, and place them in refrigerator for 4-5 hours or overnight. Slice the pie before serving.

Recipe #3

Ingredients:

Lemon gelatin- 2pkts (12 oz)
Vanilla Ice cream - 3cups
Mango pulp- 3cups
water-1cup
Ready crust pie shells-2

Method :

Dissolve gelatin in boiled water, add mango pulp and ice cream blend altogether,
pour in pie shells, place in refrigerator for 5-6 hours or over night. Cut into slices before serving.

Recipe-#4

Ingredients:

Mango pulp-3 cups
Unflavored gelatin-3 envelops
Sour cream-2cups
Cream cheese-8 oz
Sugar-1cup
Boiling water-3 cups
Lemon juice-1 tsp
Ready crust pie shells -3

Method:

Dissolve gelatin in boiled water, add sugar and let it dissolve. Add cream cheese, sour cream, mango pulp and lemon juice blend altogether in a blender, pour in pie shells, and place them in refrigerator for 5-6 hours or over night. Cut the pie into slices, before serving.

Recipe #5

Ingredients:

Mango pulp-4 cups
Mango jello (Available in Indian stores) -1pkt
Cool whip - 8 oz
Finely diced fresh mango pieces-1/4 cup
Sugar - 1/4 cup
Water - 1/2 cup
Ready crust pie shells-2

Method:

Dissolve mango jello in boiled water, add sugar and let it dissolve. Add cool whip, mango pulp, blend everything in blender, add diced mango pieces and mix together pour in pie shells, and place them in a refrigerator for 4-5 hours or overnight. Cut into slices, before serving.








Monday, June 8, 2009

Mung Bean Noodles with Stir Fry Vegetables

Ingredients:

Mung bean noodles-1pk
Grated Ginger-1Tbsp
Finely chopped Garlic-1Tbsp
Julian cut carrots-1cup
Thinly sliced onions-1cup
Diced Red, Green & Yellow bell peppers-1/2 cup ea.
Broccoli florets-1cup
Baby corn pieces-1/2cup
Chopped green chillies-1Tbsp
Diced mushrooms-1cup
Chopped green onions-1/2 cup
Crushed red pepper-1/2tsp or Chilli sauce to taste
Tofu cubes-1cup
Sesame seeds-2Tbsp
Cashew nuts-1/2cup
Sesame oil (Chinese kind, concentrated) - 2Tbsp
Chopped Cilantro(Coriander leaves)-1/4cup
Oil- 3Tbsp
Salt-1 1/2tsp or as per taste

Method:

Boil water in a large pot add little salt and add the mung bean noodles, and cook until they turn soft, according to the package, drain and set aside. In a small pan roast sesame seeds and set aside. Heat 1Tbsp of oil in a large pan fry cashews and take them out, without oil and set aside. Add tofu cubes in the same oil stir fry until they turn golden brown and take them out and set aside. Add remaining oil in a pan, add grated ginger and diced garlic fry little and add diced onions, mushrooms and green onions stir fry for a minute, and add all the bell peppers, baby corn, broccoli and carrots stir fry them on high heat for 5 minutes while tossing. All vegetables should be crisp, so avoid over cooking. Add the cooked noodles, salt, sesame oil and crushed red pepper or chilli sauce toss everything together. Turn off the heat sprinkle toasted sesame seeds, cashews, fried tofu cubes and coriander leaves, mix everything together and serve hot.

Thursday, June 4, 2009

Sora Kaya (Lauki) Gojju

Ingredient:

Diced Sora Kaya(Lauki) -3cups
Chanadal-1Tbsp
Coriander seeds-1Tbsp
Dry red chillies-2
Methi (Fenugreek) seeds-1/4tsp
Sesame seeds-1Tbsp
Tamarind pulp-1Tbsp(Mix in 1/4 cup water)
Sliced green chillies-2
Joggery-1Tbsp
Salt-1/2 tsp or as per taste

Seasoning:

Oil-1Tbsp
Red chillies-2
Chana dal-1tsp
Urad dal-1tsp
Mustard seeds-1tsp
Curry Leaves-Few


Method:

Roast methi seeds, chana dal, coriander seeds, dry red chillies, and sesame seeds in 1/2 tsp oil, and grind into powder, and add this in tamarind pulp and set aside. Heat oil in a pan, add dry chillies, chana dal, urad dal, mustard seeds, when they splatter add curry leaves, green chillies, turmeric, diced sora kaya (Lauki), and salt. Cook for 6-8 minutes or until vegetable turn soft. Add above ground masala with tamarind pulp, and jaggery, and mix every thing very well, and cook for 4-5 minutes. Serve this curry with Rice or Roti.

Note: You can make cho cho (Chayote squash), bell peppers, eggplant, yellow squash, turai and zucchini in same manner.

Wednesday, June 3, 2009

Coriander(Cilantro) Spicy Rice

Ingredients:

Basmathi Rice - 4cups
Coriander Leaves (Cilantro)-2 bunches
Diced onions-1cup
Frozen Green Peas - 1cup
Carrots(Diced Lengthwise) - 1cup
Cut snap beans- 1cup
Green chillies- 4-5
Garlic - 6 cloves
Cloves-10
Cardamom-4
Cinnamon- 4 small pieces
Turmeric-1tsp
Bay leaf-2
Oil -2Tbsp
Ghee-1Tbsp
Salt-2 tsp or as per taste
Cumin seeds-1tsp
Cashew nuts- 10-15 (Fry them in oil until golden brown)

Method:

Take green chillies, garlic, and coriander leaves make into a paste in blender and set aside. Take cloves, cinnamon, cardamom, make into a powder and set aside.
Heat oil and Ghee together in a pan, add cumin seeds and bay leaf, add chilli coriander paste and fry little, and add diced onions, saute for 2 minutes or until clear, and add vegetables, turmeric, masala powder and fry little and add washed basmathi rice, fry for 2 minutes and add water and salt, and cook for 20-25 minutes on medium high heat, while parcially cover the dish, to avoid boiling over. When most of the water evaporates, Reduce the heat to low cover the dish completely cook for 10 more minutes or until done. Garnish with cashew nuts and fresh coriander, and serve hot with Raitha.

Note:

Instead of cooking this out side on stove, you can use rice cooker to complete the dish. Once you saute vegetables and rice, transfer everything to rice cooker, add water and cook. When cooker is done transfer the Coriander rice to serving dish.

Katte Pongali (Spicy Moong dal Rice)


Ingredients:

Long grain Rice-2cups
Moong dal-1cup
Cumin seeds-1Tbsp
Dry red chillies-2
Crushed black pepper-1Tbsp
Green chilli paste-1tsp
Ginger paste-1tsp
Salt-1tsp or as per taste
Oil-1Tbsp
Ghee (clarified butter)- 3Tbsp
Cashew nuts-12-15
Curry leaves-few
Water-5cups

Method:

Wash moong dal, drain all the water and let them dry on paper towel. Heat oil in a pan, add moong dal fry until dal turns light brown and set aside. In a 3 qt pot heat ghee and add cumin seeds, red chillies, crushed pepper and cashew nuts, fry until cashews turn golden brown, and add curry leaves, ginger and green chilli paste, fried dal and rice, fry altogether for a minute and add water and salt, and mix everything together and cook on a medium heat, until rice is almost done and cover the dish, and cook on medium low heat until rice is completely done. Serve hot with ginger chutney or onion pulusu.

Note: You can transfer everything into a rice cooker and cook until done instead of cooking out side on a stove.Or another way of cooking this dish is you can cook dal and rice with salt separately in a pressure cooker and transfer to a bowl. Fry all the seasonings just like above and add that to the cooked rice and dal mix. Mix everything together very well and serve.

Kofta Curry with Lauki (Sora kaya)

Ingredients:

For Kofta Balls

Grated Sora Kaya(Lauki) - 2cups
Besan - 1cup or as needed.
Coriander powder-1 1/2 tsp.
Finely diced green chillies -1tsp.
Chopped coriander leaves-2Tbsp
Chilli powder - 1/2 tsp
Amchur powder-1/2tsp
Salt-1/2 tsp or as per taste
Oil - for deep frying

For Masala Gravy:

Onion Paste-1 cup
Ginger, Garlic paste-1tsp
Tomato puree-1/2 cup
Coriander powder-1tsp
chilli powder-1/2tsp
Garam masala powder-1tsp
Chopped coriander leaves-1Tsp
Turmeric-1/4 tsp
Cumin seeds-1/2tsp
Oil-2Tbsp
Water - as needed
Heavy cream - 1/2 cup
Salt-1/2 tsp or as per taste

Method:

Koftas : Take grated Lauki (Sora kaya), besan,(mix enough besan to be able to make balls to fry) coriander powder, chopped green chilllies, chilli powder, amchur powder and chopped coriander leaves in a bowl and mix everything well, and make balls. Take oil in a frying pan place these balls, fry them until golden brown, and set aside.

Masala Gravy:

Heat oil in a pan add cumin seeds, and add onion paste and fry until all the water evoporates, and turns light brown. Add ginger, garlic paste saute for a minute and add coriander powder, turmeric and chilli powder fry little and add tomato puree, salt and cook for 3-4 minutes, until separates the oil. Add water and bring to boil. Lower the heat and add garam masala powder and cream, mix well and add the fried kofta balls, and cook for 5 minutes. At the end add chopped coriander leaves and serve hot kofta with Roti, Naan or Rice.

Note: You can substitute Lauki with Yellow squash or Chayote squash.

Butternut Squash Soup

Ingredients:

Diced Butternut Squash- 2cups
Diced Carrots- 3/4 cup
Diced onions - 1cup
Vegetable Broth-3-4 cups (Desired Thickness)
Cream-1cup
Cumin Powder-1 1/2 tsp
Red pepper Powder-1/2 tsp
Chopped garlic - 1Tbsp
Black pepper Powder-1/2tsp
Garam Masala- 1/2 - 3/4 tsp or Nutmeg-1/4tsp
Salt- as needed
Oil-1 1/2 tsp
Croutons - few for garnish

Method:

Heat oil in a 4qt. sauce pan , add onion and garlic and saute for few minutes until clear. Add diced butternut squash and carrot saute until they turn little brown. Add salt, cumin and black pepper, saute for a minute or two and add vegetable broth, bring upto boiling. Then cover the dish and reduce the heat to medium low and cook for 12-15 minutes. Remove from heat and let it cool for some time, and grind whole thing into a smooth paste. Place this again in a sauce pan add cream and garam masala powder or a nutmeg and mix well and reheat the soup for 5 minutes. Serve hot soup in a bowl and garnish with croutons.

Leek, Potato Soup

Ingredients:

Washed and diced leeks-1cup
Diced potatoes-1cup
Diced onions-1/2cup
Vegetable broth-1QT
Oil-1Tbsp
Dried thyme -1/2tsp
Dried Parsley-1/2tsp
Dried oregano-1/2tsp
Dried basil-1/2tsp
Minced garlic-1tsp
Salt-1tsp or as per taste
Crushed black pepper-1tsp
Milk - 2 cups


Method:

Heat oil in a pot, add minced garlic, fry little and add diced onions, leeks and potatoes and salt, saute for 5 minutes on medium heat and add half the vegetable broth, cover the pot and cook until potatoes turn soft. Remove from heat, transfer to a blender and grind into a paste. Place the leak potato paste in the 3qt pot add remaining broth, and cook until it comes to boil. Add all the dried herbs, milk,and mix everything together and cook for 3-4 minutes, add crushed black pepper at the end. Serve hot with bread.

Veggie, Bean Soup

Ingredients:

Kidney Beans-1Can
Black Beans-1can
Chilli style tomatoes-1can
Green giant sweet corn-8oz
Diced Onions-1/2 cup
Chopped Green chili peppers-1tsp
Cumin powder-1 1/2 tsp
Vegetable broth-1QT
Chopped coriander leaves-2Tsp
Oil-1Tbsp

Method:

Heat oil in a pot, add chopped onions, fry for 2-3 minutes or until clear, and add cumin powder and green chillies, saute for a minute and add kidney beans, black beans, tomatoes and broth
and cook for 3-4 minutes. Add corn at the end cover the dish and simmer for 10 minutes. Add chopped coriander leaves at the end and serve hot.

Jyothi's Sambar Soup

Ingredients:

Lentils-1/2cup
Quick Cooking Barley-1/3 cup
Split Peas-1/2 cup
Frozen mixed vegetables-2 cups
Diced Tomatoes-1/2cup
Vegetable broth-1QT
Water-2cups
Sambar powder-1 1/2 tsp
Lemon juice-1tsp
Black pepper-1/2tsp
Salt-1tsp or as per taste

Method:


Mix lentils, barley, split peas, mixed vegetables, water and broth in a pot, boil for 6-8 min.
and add tomatoes, salt and sambar powder, cover the dish and simmer for 10-12 minutes. At the end add lemon juice and black pepper powder and serve hot.

Potato Kurma

Ingredients:

Diced Potatoes- 4cups
Diced Onions - 1cup
Sliced green chillies-3
Tomatoes- 1cup
Ginger, garlic paste - 2tsp
Garam Masala powder-1 1/2tsp
Turmeric - 1/4tsp
Sour cream - 1cup
Cumin Seeds-1/2tsp
Cloves-5-6
Small Cinnamon pieces-3
Whole Cardamom -1-2
Coriander powder-1Tbsp
Bay Leaf-1-2
Oil-2Tbsp
Chopped Coriander leaves(Cilantro) - 2Tbsp


Method:

Heat oil in a pot, add cumin seeds, whole cloves, cinnamon, cardamom and bay leaves and fry little and add diced onions and fry until clear. Add green chillies, ginger garlic paste and fry for a minute and add chilli powder, coriander powder, turmeric, potatoes and salt, saute for 3-4 minutes, reduce the heat and cover the dish and cook until potatoes are cooked but still firm.
Add sour cream and diced tomatoes, mix well and cover the dish cook on a medium heat for 5-6 minutes. If needed add little water. Add garam masala powder and cilantro cook for 5-6 minutes or until done. Serve this kurma with Roti, Puri or Rice.







Jyothi's veg. bean soup Mexicana

Ingredients:

Thinly diced Zucchini-1cup
Chopped green onion-1/2cup
Red and Green bell peppers-1cup
Vegetable broth-1QT
Spicy chilli beans-1can
Chick peas-1can
Red kidney beans-1can
Petite diced tomatoes-1can
Chopped coriander leaves-2Tbsp
Cumin powder-2tsp
Finely diced carrots-1cup
Frozen white corn-9 oz
Taco Seasoning - 1tsp
Oil-2Tbsp
Salt-1 1/2 tsp or as per taste


Method;

Heat oil in a large pot, add zucchini, onion, bell peppers and saute for 4-5 minutes, add kidney beans, chick peas, chilli beans, tomatoes, and broth and bring to boil and add carrots and corn. Add cayenne pepper, cumin powder, taco seasoning and salt, cover the dish and simmer for 10 to 12 minutes, and add chopped cilantro and serve hot.

Crunchy Koyya Roti with Magaya chutney

Ingredients:

For Koyya roti

Cream of Rice (Rice Rava)-1cup
Soaked chana dal-1/2cup
Finely chopped green chillies-1tsp
Cumin seeds-1tsp
Small fresh coconut pieces or grated coconut-2Tsp
Oil-2-3Tbsp
Salt-3/4 tsp or as per taste
Water-2cups

Method:

Heat water in a pan, add cumin seeds, salt and soaked chana dal and let it boil for 3-4 minutes. Add rice rava and cover the pan, and cook in low heat until all the water evaporates and rice rava mixture should look like a upma. Remove from the heat and set aside. Take flat pan, and heat half the oiland place the cooked rice rava mix and flatten with spatula, like a thick roti. Toast this roti until bottom turns golden brown. Turn the roti other side and add remaining half of the oil and toast until turns brown like other side. Serve hot this crunchy roti with magaya chutney.

Magaya Chutney:

Ingredients:

Magaya Pickle-2Tbsp
Finely diced onions-2-3 Tbsp
Chopped korianader-1Tbsp
Yogurt-1cup

Method:

Paste Magaya pickle, little coriander and 2-3 Tsp of yogurt in a blender and transfer to a bowl. Add remaining yogurt, chopped onions and remaining chopped coriander, mix well and serve.

Avial


Ingredients:

Diced Plantain- 1/2cup
Diced Potato-1/2cup
Diced Eggplants-1/2cup
Cut beans-1/4cup
Diced carrots-1/4cup
Diced sora kaya(Lauki)-1/4cup
Diced Zucchini or beera kaya(Turai)-1/4cup
Diced white pumpkin-1/2cup
Diced snake gourd-1/2cup
Cauliflower florets-1/4 cup
Cut drumstick pieces -5-6
Diced Tomato-1/4cup
Turmeric-1/2tsp
Grated fresh coconut-3/4- 1cup
Cumin powder-1tsp
Cumin seeds-1tsp
Green chilli paste-1Tbsp
Curry leaves-few
Red dry chilli pieces-few
Ghee or Coconut oil- 2Tbsp
Yogurt-4cups
Salt-1 1/2 tsp or as per taste

Method:

Mix yogurt, grated coconut, green chilli paste, cumin powder, little salt in a bowl and set aside. In a large pot place all the vegetables and turmeric, add little water and cover the pot and cook for 12-15 minutes until all the vegetables are well cooked. Make sure they should not become like a paste. Add yogurt coconut mixture to the vegetables, mix altogether very well and cook for 2-3 minutes. Remove the pot from the heat and set aside. Heat ghee or coconut oil in a small seasoning pan add cumin seeds, dry chilli pieces and curry leaves, when they splatter add the seasoning to a yogurt vegetable mix. Serve with rice or roti.

Note: You can use any vegetables exept bittergourd and bhindi(okra), arbi(chama dumpa). Beet root can be used, but it changes the whole dish color. If you can't find all the above vegetables, this item can be prepared with less varities.Plantain, potato and eggplant are must. Remaining vegetables are optional. More varities gives the better taste to the dish.

Tuesday, June 2, 2009

Large sweet Shells (Gavvalu)

Ingredients:

All purpose flour ( Maida)-4cups
Sooji (Rava) -1/2cup
Brown sugar-3cups or jaggary -1cup and brown sugar-2cups
Softened butter-1 1/2 stick
Salt-pinch
Water - enough to make a dough like puri dough
Oil - for deep frying
Water for syrup - 1cup
Cardamom powder-1tsp

For pasting: 2Tbsp all purpose flour mix in 1/4 cup of water and make a thin paste and set aside.

Method:

Mix all purpose flour, sooji, salt and softened butter, in a bowl, add water little at a time and make a dough, consistency should be like puri dough. Need for 3-5 minutes set aside for 5 minutes.Take the dough and make a small lime size balls. With rolling pin roll each ball like a puri. Take each puri slit, 3-4 times in the middle with knife , with out cutting the edges. With finger take little amount of flour paste rub in the edges of puri, fold like half moon shape and press, so edges will attach and form as a shell. Do all the puris in the same manner. Once finish making all the shells, and cover with wet napkin and set aside until they are ready to fry. Heat oil for deep frying, place these shells few at a time in hot oil fry until they turn golden brown. Fry all the shells in same manner and set aside.
Heat water in a pot and add brown sugar and cook until it form as a thick syrup (210 c-220 c). Add cardamom powder and mix well. Place all the fried shells in the hot syrup turn them around so each shell will be coated in sugar syrup. Take a tray and cover with wax paper spread the finished shells and let them dry. These sweet shells can be stored for 10-15 days in air tight container after they are cool and dry.

Sita's Mitthai Laddu

Ingredients:

For Boondi:

Besan-2cups
Rice flour -1cup
Water- as needed to make the batter for boondi making.
Oil-for deep frying
Boondi maker

For Syrup:

Jaggery - 3cups
Water-1/2 cup
Cardamom powder-1/2 tsp
Black pepper powder-3/4 tsp

Method:

Mix besan, rice flour and water together without any lumps and set aside. Heat oil in a pan make and fry boondi, by using boondi maker. Make all the boondi and set aside in a bowl.
Mix jaggery water and boil together on medium high heat, until syrup gets into hard ball, to reach this point, syrup temparature should be at 250 C. Add cardamom powder and black pepper powder and mix well.
Once preparation of syrup is done, add syrup to above boondi and mix well together and make Laddus. While making Laddus wet your hand in cold water to avoid sticking boondi mix to the hand. These can be stored at room tempatature for almost 2 weeks.

Black Bean Soup

Ingredients:

Salsa-1cup
Black beans-2cans
Vegetable broth-2cups
Lemon Juice-1tsp
Chopped coriander-2Tbsp
Salt-1/2 tsp or as per taste

Method:

Blend salsa and beans together, mix with vegetable broth in a pot and boil for 5-6 minutes, at the end add lime juice, salt and coriander leaves and serve hot.

Microwave Milk Cake (Kalakand)

Ingredients:

Ricotta Cheese - 15 oz
Mava/Milk Powder - 15 oz
Sugar-8 oz
Butter - 1/2 stick
Cardamom powder-1/4 tsp

Method:

For this recipe we need microwavable bundt pan.
Melt butter in a pan, add ricotta cheese and fry for 8-10 on medium heat. Add milk powder, mix well and fry for 4-5 minutes more, until raw milk powder smell goes away. Add cardamom powder and sugar, mix quickly everything (Sugar should not melt), and pour this in microwavable bundt pan, and immediately microwave for 3 minutes with 3-4 intervals. To avoid too much continuous boiling, after 1 1/2- 2 minutes stop the microwave and start again, every 30 seconds until total microwave time becomes 3 minutes. Let it cool the milk cake and cover the plate on bundt pan , turn over, so cake will detach and set on plate. Before serving, slice the cake and serve as dessert.

PalaK Paneer

Ingredients:

Frozen Spinach-1pkt
or Fresh Spinach- 3 lbs
Fried Paneer cubes-1cup
Grated onions-3/4 cup
Green chillies-2
Ginger and garlic paste-1Tbsp
Turmeric-1/4 tsp
Grated Tomatoes -3/4cup
Coriander powder-1Tbsp
Chilli powder-1tsp
Garam masala powder-1tsp
Amchur- 1/2tsp
Heavy Cream or Whole Milk- 1/2cup
Cumin seeds-1/2 tsp
Oil-2-3 Tbsp
Salt -3/4 tsp or as per taste
Water-1cup

Method:

Wash and clean fresh spinach, add water and boil for 5-6 minutes or until it becomes soft.Let it cool and make a puree in a blender and set aside. Heat oil in a pot, add cumin seeds, Grated onions, ginger, garlic paste, green chillies and saute until onions turn golden brown. Add amchur powder, turmeric, coriander powder, chilli powder, grated tomatoes and saute until you see the oil separates from the mixture. Add pureed spinach and salt, cook in medium heat for 4-5 minutes and add fried paneer cubes and garam masala powder and cook for 3-4 minutes, at the end add heavy cream or milk and mix well and cook for 2 more minutes, and serve hot with Roti, Naan, Chapati or Rice.

Sivaleela's Banana Nut Muffins or Bread

Ingredients:

Regular All Purpose Flour - 2 cups
Sugar or Brown Sugar -1cup
Chopped nuts -1 cup
Baking Soda-1Tbsp
Eggs-4
Butter-1Stick
Mashed well ripe bananas-6-7
Lemon Juice(Optional)-1tsp


Method:

Preheat the oven to 300 C. Mix butter (Softened), and sugar with egg beater, then add eggs and mix very well. Add flour, baking soda, mashed bananas and nuts, mix every thing well. Place this dough in a greased muffin pans or in a bread loaf pan. Bake for 20-25 minutes for muffins and 30-35 minutes for bread. Check with tooth pick, before take out from oven. Let them cool and serve.

Lydia's Rose Cookies


Ingredients:


Enriched, bleached, pre sifted all purpose flour-2cups
Eggs-2
Sugar - 1/2 cup
Butter-1/4 stick(Room temp.)
Salt- 1 pinch
Water - 1cup & o.5dl
Oil -For deep frying
Cardamom powder-1/4 tsp
Rose cookie mold

Method:

In a mixing bowl, add eggs, sugar, butter, salt and water and mix very well, and add slowly flour little at a time, to make smooth batter. Make sure, there won't be any lumps.
Heat oil for deep frying in a pot, dip the cookie mold in hot oil, when it is still hot dip the mold half way in the batter, place the mold in hot oil. Using fork slowly detach the flower shaped batter from mold, fry until they turn golden brown in color. Make all the rose cookies in same manner. Serve as dessert.

Malai Kofta

Ingredients:

For Koftas:

Boiled potatoes - 2
Paneer - 1/2 cup
Chopped green chillies-1tsp
Raisins-3tsp
Corn flour-1/2 cup
Oil -for deep frying
Salt-1/4tsp or as per taste

For Gravy:

Onion Paste-1cup
Garlic Paste-1Tbsp
Ginger Paste-1Tbsp
Mava/Milk powder -1/4 cup
Heavy cream-1/2 cup
Turmeric- 1tsp
Coriander powder-1tsp
Garam masala powder-1tsp
Tomato puree-1/2 cup
Red pepper powder-3/4 tsp
Salt-1/2 tsp or as per taste
Oil- 2Tbsp

Method:

Grate boiled potatoes and paneer in a bowl. Add chopped green chillies, corn flour and salt. Mix well everything together. Divide into 15-16 equal size balls, stuff few raisins in each ball. Deep fry these koftas in hot oil until they turn light brown, and set aside.
Heat oil in a pan, add onion paste and saute for 5 minutes. Add ginger, garlic paste, coriander powder, turmeric and salt, cook for 1 minute, add tomato puree, red chilli powder, saute for 6-8 minutes on medium heat, and add garam masala powder. Dissolve milk powder in one cup of water, and add to the gravy, and bring to a boil and simmer for 5 minutes on a low heat. Add heavy cream to the gravy and mix every ting very well. Place all the koftas in a serving dish and pour hot gravy on top of them. Serve hot with Roti, Naan,Chapati and Rice.

Mutter Paneer

Ingredients:

Frozen Green Peas - 1cup
Onions -2
Ginger - 1 inch piece
Garlic Cloves-2
Tomatoes - 3 or Tomato Puree - 3/4 cup
Fried paneer cubes- 1cup
Cardamom-1
Cloves-4
Yogurt or sour cream-1/2cup
Coriander powder-1Tsp
Cumin powder - 1/2 tsp
Cashew powder-1Tbsp
Red chilli powder-1/2- 3/4 tsp
Turmeric-1/2tsp
Garam masala - 3/4Tbsp
Oil or Ghee(Clarified butter) - 4Tbsp
Salt-1/2 tsp. or as per taste
Chopped Coriander leaves - 1tsp
Water-1/2 cup -3/4 cup

Method:

Blend the onions, tomatoes, ginger, cloves, ginger, garlic and cardamom to a puree and set aside.
Fry the paneer cubes to a golden brown color. Heat the oil or ghee in a pot add tomato, onion puree, cook until it becomes thick and dry. Cook on a medium low heat until oil or ghee separates. Add the yogurt or sour cream mix well and cook until the ghee or oil separates. Now add the red chilli powder, coriander powder, cumin powder, turmeric, cashew powder and green peas and cook for 2 minutes. Add 1/2cup-3/4 cup of water to make a thick gravy and add salt and cook for 4 minutes. Add the fried paneer pieces and garam masala powder, mix well and cook on a medium low heat until the oil or ghee separates, add chopped coriander leaves at the end, serve hot with Roti, Naan, Chapati or Rice.

KULFI -Various Recipes

Verity #1

Ingredients:

Condensed Milk-1can
Evaporated Milk - 1can
Cool Whip - 8oz
Pistachio Powder-2Tbsp
Cardamom Powder- 1/4tsp

Method :

Mix everything together and fill in Kulfi makers and freeze them overnight.

Verity #2

Ingredients:

Half & Half -1/2 quart (2 cups)
Whipping Cream-1/4 quart (1cup)
Condensed milk - 1can
Sugar-3Tbsp
Cardamom powder-1/4 tsp
Coarsely grounded Pistachios & Almonds -1/4 cup each
Food colors - Green & Red (Few drops ea.)
Note: Once you add the food colors with milk product, red color one become pink, green one turn light green.

Method:

Mix all the above ingredients in one bowl except food colors and nuts, and take out half the amount into different bowl. Add green color in one half and add red color in second half. Keep green mix in refrigerator.Take the rectangle glass tray, place saran wrap on the bottom of the tray, pour pink mix in the tray, and freeze it for 3 hours. Take out the tray from freezer, sprinkle half of the coarsely grounded nuts evenly on frozen pink mix block, and pour the green mix which kept in refrigerator on top and freeze again overnight. Next day morning takeout the tray freezer, sprinkle remaining nuts. Takeout the frozen kulfi blocks from tray carefully using saran wrap roll out the layers, by using hands. Avoid wrapping saran wrap while rolling the block. After the rolling is done refreeze the kulfi in freezer. Whenever ready to serve cut into pieces.

Verity #3

Ingredients;

Evaporated Milk - 2 cans
Condensed Milk - 2cans
Cool Whip - 12 oz (Bring to room temp.)
Pistachio Powder or Mango Pulp - 1cup
Cardamom - 1/4 tsp

Method:

Mix all above ingredients together, pour in kulfi makers and freeze overnight.

Verity #4

Ingredients:

Cool Whip- 16 oz
Condensed milk-2 cans
Evaporated milk-1can
Bread Slices-5 (Cut the edges)

Method:

Put all above ingredients, in blender grind together and pour in kulfi makers and freeze over night.



Suma's Homemade Salsa

Ingredients:

White shoe peg corn-1 can 15 oz
Black beans- 1 can 15 oz
Coriander(Roasted) powder-1 tsp
Cumin (Roasted) powder- 1 tsp
Finely diced purple onions- 3/4 cup
Salsa (Pace thick & chunky) - 1-1/2 cup
Lime juice-1Tbsp
Finely diced tomatoes-1/2 cup
Paprika -1/4 tsp
Salt-1/4 tsp or as per taste
Finely chopped cilantro(Coriander leaves)- 1-2 Tbsp.

Method :

Mix all above ingredients in a serving bowl, serve with any kind of dip style tortilla chips as a snack or a appetizer.

Monday, June 1, 2009

Tomato Pulihora

Ingredients:

Cooked long grain rice-4 cups
Tomato puree-3/4-1cup

Tamarind pulp-1Tbs
p
Sliced green chillies-2
Garlic -3 cloves
Chana dal-1Tbsp
Urad da-1Tbsp
Coriander seeds - 3/4 Tbsp
Dry red peppers-2
Cumin seeds-1/2 tsp
Turmeric-1/2 tsp
Salt-3/4 tsp or as per taste
Oil-2tsp

For Seasoning:

Dry red chilies-2
Chanadal-11/2tsp
Urad dal-1tsp
mustard seeds-1tsp
Curry leaves -few
Cashews-few
Oil-2Tbsp

Method:

Take Tomato puree and tamarind pulp together and boil for for few minutes, add salt, sliced green chillies and turmeric and boil for 2-3 minutes more. Heat 1-2 tsp of oil in small pan, add dry red peppers, chana dal, urad dal, coriander seeds, cumin seeds, garlic and few curry leaves and fry for few minutes until dals turn golden brown, let it cool and grind into powder and set aside.
Place cooked rice in a bowl, add tomato, tamarind mix and ground masala and mix well with hand altogether without mashing the rice. Heat oil in a small pan, add cashews, dry red chillies, chana dal, urad dal, mustard seeds, and curry leaves, when they splatter add this seasoning to above rice, and mix well together and serve as a brunch or a side dish.

Jyothi Mother's Carrot and Paneer Curry

Ingredients: 
Diced carrots - 2cups
Cashews-1/2 cup
Thinly sliced garlic-1/4 cup 
Fried Paneer cubes-3/4 cup 
Diced Onions-1/2 cup 
Cumin seeds - 1/2 tsp 
Mustard seeds-1tsp 
Dry red pepper pieces -few 
Curry leaves- few
Turmeric-1/4 tsp 
Red chilli powder- 1/4 -1/2 tsp 
Oil- 1-1 1/2Tbsp 

Method:
 Heat oil in a pan, add red pepper pieces, mustard and cumin seeds, cashews and curry leaves fry for a minute and add garlic, turmeric and diced onions and saute for 2-3 minutes until onions are clear. Add diced carrots, mix well and cover the dish and cook on medium-low heat until carrots are cooked. Add Paneer pieces and chilli powder and salt mix well and increase the heat to medium high and cook for 2-3 minutes more. Serve hot with Rice or Roti.

Broccoli Stems Pulusu Koora

Ingredients:

Diced Broccoli or Thota koora stems - 3cups
Diced onions -3/4 cup
Coriander seeds- 2tsp
Cumin seeds-1tsp
Garlic-2-3 cloves
Fresh or dry grated coconut - 2Tbsp.
Tamarind pulp - 1 tsp
Turmeric- 1/4 tsp.
Jaggery or Sugar -1tsp
Salt-1/2 tsp or as per taste
Oil -1Tbsp


Method:

Heat oil in a pan add coriander seeds, cumin seeds, garlic, diced onions and coconut and fry for few minutes, until onions are clear, let it cool and grind into paste and set aside.
Boil the broccoli or thota koora stems in little water with turmeric and salt add above onion masala paste and cook together for 4-5 minutes. If it is too dry add little water. Add tamarind pulp and joggery or sugar and cook together for 2-3 minutes. Serve hot with Rice.



Palak, Methi Crispy Fritters

Ingredients:

Chopped Palak (Spinach) - 1cup
Chopped Methi (Fenugreek) Leaves-1cup
Diced onions - 1cup
All purpose flour-4Tbsp
Besan - 4Tsp
Corn Flour - 3 Tbsp
Sooji (Rava) - 2Tbsp
Cumin seeds- 1tsp
Ajwain(Vaamu)-1/4tsp
Chopped cilantro -2Tbsp
Curry leaves -few
Green chillies paste-1/2tsp
Ginger paste-1/2 tsp
salt - 1/2 tsp or as per taste
Oil -for deep frying


Method:

Heat little oil in a pan, add palak, methi, coriander leaves and curry leaves and saute for 2-3 minutes, and let it cool. In a bowl place onions, besan, all purpose flour, corn flour,sooji, green chilli paste, ginger paste, ajwain, cumin seeds, salt, red pepper powder and above sauteed spinach mix and mix every uniformly. If it is too dry add, little water and mix and set aside. Heat the oil in a pot for deep frying, take prepared dough little amount, and add few at a time, and fry until they turn golden brown. Seve hot as a snack or appetizer with chutney or ketchup.


Paneer or Tofu Chilli (Chinese style)

Ingredients:

Paneer or Tofu (Firm) Cubes (2-3 inch)- 1 cup
All purpose flour - 5 Tbsp
Corn flour - 3 Tsp
Egg whites - 2
Chopped ginger-1tsp
Diced (Little large pieces) Bell peppers (Green and Red) -1/2 cup ea.
Diced
(Little large pieces) Purple onions- 1cup
Sliced green chillies- 3-4
Tomato sauce-2 -3 tsp
Chilli sauce - 2tsp
Soya sauce-3tsp
Salt-1/2 tsp. or as per taste
Oil -5Tbsp.
Coriander leaves - few

Method:

Mix all purpose flour and corn flour in one bowl. Keep egg whites in another bowl. Heat 3Tbsp. of oil in a pan. Meanwhile take paneer or Tofu cubes dip them in egg whites, few at a time and transfer them to corn and all purpose flour mix, and remove the excessive flour and place them in oil and shallow fry until all sides turns golden brown and crispy. Fry all the cubes in same manner and set aside.
Heat 2Tbsp of oil in a pan add chopped ginger and bell pepper, sliced green chillies and onion pieces and stir fry for 4-5 minutes, and add fried Tofu or Paneer cubes which were kept aside.
Saute all of them together for a minute add tomato sauce, chilli sauce, soya sauce and salt and mix well, and garnish with coriander leaves and serve
hot as a snack or appetizer.


Rajeswari's 9 Layer Mexican Bean Dip for Tortilla Chips


Ingredients:

Refried vegetarian style pinto beans - 15 0z can
Water-1/2cup
Sour cream-6Tbsp
Salsa-6Tbsp
Finely shredded lettuce -6Tbsp
Finely diced Scallions(green onions) or Purple onions- 3-4 Tbsp
Finely diced tomatoes-4Tbsp
Finely diced green bell peppers-3-4Tbsp
Shredded Mexican cheese-6Tbsp
Finely chopped cilantro(Coriander leaves) - 2Tbsp

Method:

Add 1/2 cup of water to beans and mix well, cook in a nonstick sauce pan for 4-5 minutes until it bubbles up. Spread the beans on pie style plate or on small platter and let it cool. Spread the sour cream evenly on beans with spatula, and then spread the salsa on top. Sprinkle lettuce, scallions or purple onions, tomatoes, green bell peppers, Mexican cheese and cilantro in layers one after one. Once all 9 layers are ready, chill the dip in refrigerator for 1hr. at least, before serving. Serve as a snack or appetizer with any dip style tortilla chips.




Grated Plantain (Arati Kaya Turumu) Curry


Ingredients:

Plantains - 3
Finely diced onions-1 cup
Grated ginger-2Tbsp
Finely diced green peppers- 1Tbsp
Dry red pepper pieces-few
Chana dal-1Tbsp.
Urad dal-1Tbsp.
Mustard seeds-1tsp.
Curry leaves-few
Turmeric-1/4 tsp
Salt-1/2 tsp or as per taste
Oil-2Tbsp

Method:

Take plantains, and place them in pressure cooker and cook them until 2 whistles. After pressure is gone, take out and let them cool and peel off the skin and grate all the plantains with large whole grater, and set aside.
Heat oil in a pan, add dry red pepper pieces, chana dal, urad dal and mustard seeds, when they turn brown and splatter add ginger, green chillies, curry leaves, onions and turmeric. Saute for few minutes or until onions turn golden brown. Add grated plantain and salt mix well and cook for 5-6 minutes, until everything blends well. Serve hot with Rice or Roti.




Poha (Flattend Rice) Baat


Ingredients:

Thick Poha - 2cups
Diced onions-1/2 cup
Diced tomatoes- 1/2 cup
Cooked and diced potatoes 1/2 cup
Diced carrots-1/2 cup
frozen peas-1/4 cup
Grated ginger-1tsp
Chopped green chillies-1 tsp.
Curry leaves- few
Chopped coriander leaves-1Tbsp
Dry red chilli pieces-few
Chana dal-1Tbsp
Urad dal-1tsp.
Mustard seeds-1tsp
Cashews-6
Peanuts - 10
Almonds-6
Oil-2Tbsp.
Salt-1/2tsp or as per taste

Method:

Soak poha in water for 5 - 6 minutes, and squeeze out the water and set aside. Roast peanuts, almonds and cashews and crack into small, fine pieces to course powder and set aside. Heat oil in a pan add chana dal, dry chilli pieces, urad dal and mustard seeds, when they turn brown and splatter add curry leaves , chopped ginger and green chiliies, saute for a minute and add chopped onions and fry for 2-3 minutes. Add carrots, potatoes, tomatoes and peas, saute for 5 minutes or until carrots are soft. Add poha, salt and turmeric, mix well, and cook for 5 more minutes. Sprinkle all the cracked nuts and mix garnish with coriander leaves, and serve hot as a breakfast, brunch or a snack.

Orzo Salad


Ingredients:

Orzo Pasta- 1/2 lb
Basil pesto - 2Tbsp.
Chopped garlic-1Tbsp.
Broccoli florets-1cup
Thinly sliced carrot pieces-1/2 cup
Sliced red onions-3/4 cup
Thinly sliced red, green and yellow bell peppers - 1/2 cup ea.
Sliced mushrooms-1/2 cup
Thinly sliced sun dried tomatoes - 2Tbsp.
Chopped Italian parsley - 3Tbsp
Salt-1/2 tsp or as per taste
Crushed black pepper-1tbsp
Crushed red pepper flakes - 1/4 tsp
Olive Oil-3Tbsp.
Grated Parmesan cheese -3Tbsp

Method:

Boil water in 4 quarts pot, add half the salt and orzo pasta and cook according to the instructions given on pocket. After pasta is done cooking, drain all the water and set aside.
Heat olive oil in a large pot, add garlic and saute for few seconds and add sliced onions and crushed red pepper flakes and fry for 2 minutes and add mushrooms, bell peppers, broccoli, carrots and sun dried tomatoes and stir fry until all the vegetables are half way cooked. Add cooked and drained orzo pasta, mix with all the vegetables. Add pesto sauce black pepper powder, remaining salt and chopped parsley, mix well and cook for 2-3 minutes. Sprinkle grated Parmesan cheese before serving.

Pulihora (Tamarind Rice)



Ingredients:
Long grain rice - 2 cups 
Tamarind Pulp - 3-31/2 Tbsp.
 Cashew nuts or peanuts - few 
Turmeric-1 tsp 
Salt-11/2tsp. or as per taste 
Oil-31/2Tbsp. 
Fenugreek Seeds(Methi)-1/2 tsp
Chana dal-3Tbsp 
Urad dal - 11/2 Tbsp 
Mustard seeds- 2tsp. 
Dry red chillies-4 
Sliced Green Chillies - 4 
Grated ginger-1Tbsp.
 Curry Leaves - few 
Asafoetida (Hing)-1/2tsp. 

Method: 
Cook Rice separately, let it cool in a platter, add turmeric. (Rice should be firm and not soft, so add 1/2 cup less water while cooking.) Heat oil in a pot add methi seeds, when they turn brown add mustard seeds, dry red peppers, cashews or peanuts, chana dal, urad dal. When dals turn brown add sliced green chilies, grated ginger, hing and curry leaves, fry for a minute, add tamarind pulp, salt and cook for a minute. Add this spicy seasoning to cooked rice. With hand mix all the rice and spicy paste altogether thoroughly, without mashing the rice.. Adjust tamarind pulp and salt if needed. You can serve the pulihora, after 1 hour.This pulihora will taste better next day. Serve as a breakfast, snack or special side item with lunch or dinner.

Whole Mung Bean (Pesalu) and Spinach dal

Ingredients:

Whole mung beans - 1cup
Chopped Frozen Spinach or Chopped Fresh Spinach-1lb
Chopped Onions-1cup
Ginger garlic paste-1 1/2 tsp.
Sliced green chillies-2-3
Red pepper powder-1/4 tsp
Chopped tomatoes - 3/4 cup
Turmeric-1/2 tsp
Curry Leaves-Few
Salt-1/2 tsp. or as per taste
Ghee or Oil-1Tbsp

Method:

Soak mung beans in water for 2 hours. Add chopped spinach,,little salt and little turmeric to the beans and pressure cook until 3 whistles and set aside. Heat ghee or oil in a pot, add cumin seeds, chopped onions,curry leaves and fry until they are clear. Add ginger garlic paste, sliced green chillies and turmeric, fry for few minutes, until it turns golden brown. Add chopped tomatoes and fry for 5 minutes, and add chilli powder and salt and add cooked spinach and mung beans and mix well. Add 1tsp. ghee at the end for flavor. Serve hot with Rice or Roti.



Soya Bean Curry

Ingredients:

Soya chunks- 200 gr.
Onions-3
Tomatoes-3
Green ginger - 2 inch piece
Green chillies - 2
Coriander leaves - 1/4 cup
Cumin seeds- 1tsp
Red chilli powder-1 tsp.
Turmeric-1/2 tsp
Milk- 3cups
Oil - 3Tbsp.
Salt-1/2tsp or as per taste.


Method:

Wash soya chunks and soak them in hot milk for 1/2 hour and set aside. Chop finely tomatoes, onions and coriander leaves and set aside. Take ginger and green chillies grind into a paste and set aside. Heat oil in a pan add cumin seeds and fry for few seconds and add chopped onions and fry them until they turn golden brown. Add ginger, green chilli paste fry for a minute and add chopped tomatoes, turmeric and chilli powder and cook for5 minutes, until almost dry. Add soya chunks which were soaked in milk, mix well and add little water. Cover the dish and cook for 10 minutes or soya chunks are soft and completely cooked. Add salt and cook until curry is almost dry. Add chopped coriander, and serve hot with Rice or Roti.

Temple Payasam (Kheer)

Ingredients:

Whole Milk - 1 gallon
Sweetened
condensed milk - 3 cans
Roasted vermicelli - 1pkt
Cardamom powder-1/2 tsp
Saffron - 1pinch
Roasted cashews and almonds-1/2 cup
Ghee(Clarified butter) - 1Tbsp.

Method:

Fry vermicelli in ghee and set aside. Boil whole milk in 6 qts. pot. While boiling, add condensed milk slowly and mix very well. Stir occasionally to make sure, to avoid sticking the bottom of the pot. While boiling together, add vermicelli and cook for 6-8 minutes or until vermicelli is soft while stirring occasionally. Mix saffron in 2-3 tsp. of milk and add to kheer along with cardamom powder and roasted nuts. Serve hot as a dessert.