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.
Wednesday, June 3, 2009
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.
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.
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.
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.
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.
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.
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