PADDU'S RECIPE HOUSE

LOKI / BOTTLEGOURD KHEER

2012-01-14T11:15:00.000-08:00

Bottlegourd/ Calabash / Sorakayi / Loki	3 cups
Milk	1.5 ltrs
Dry coconut powder	1 tbsp
Almonds	10 (soak and peel the skin)
Chironji	1 tbsp
Cardamon powder	1 tsp
Sugar	1 - 1½ cups
Ghee	2 tbsp
Cashews	10-12
Kis mis	2 tbsp

Peel bottle gourd and cut horizontally. Remove the soft part along with seed. Now grate with help of grater and squeeze the water.
Grind almonds, chironji, dry coconut powder and into fine paste (add water to make a paste).
Heat ghee and fry Kaju and kismis. Pull out from ghee and keep aside.
In same ghee fry grated bottle gourd till the raw smell leaves.
Meanwhile, bring milk to boil and continues boiling for another 5 minutes.
Now add bottle gourd as prepared above. Stir and boil on medium flame 5-8 minutes.
Add sugar, cardamon powder and above dry fruits paste. Stir, and continue boiling for another 5 minutes or boil till to your desired consistency.
Garnish with cashews and Kismis.
Serve hot or warm.

TOMATO SOUP

2012-01-10T14:20:00.000-08:00

Tomatoes	500 gm (diced)
Onions	2 medium onions (diced)
Peppercorns	1 tsp
Salt	to taste
Green chillies	2 (chopped finely)
Garlic	6 flakes 9peeled and chopped)
Carrot	1 medium one (cut into inch size pcs)
Coriander leaves few	chopped
Mint leaves few	for garnishing
Butter	1 tbsp

In a pressure cooker add diced tomatoes, onions, carrots, peppercorns, 4 cups water and salt to taste. Cover with the lid and pressure cook on high flame up to 4-5 steams. Off the flame and allow pressure to release.
Later, grind the veggies in a blender / mixer jar along with the stock into puree. Strain the mixture. If it is too thick add water and keep aside.
In a bottomed vessel, heat the butter. Add chopped garlic and green chillies and fry it less then 2 minutes.
Pour the tomato stock as prepared above.
Stir and bring to boil. Add chopped cilantro and continue boiling for some time.
Off the flame and garnish with Mint leaves and serve hot.

Note: If the soup is watery, to make it thick, in a bowl mix 1-2 tsp of Corn flour in cold water without any lumps. Pour slowly when soup is boiling. Stir and allow to boil for couple of minutes and serve.

2012-01-08T10:14:00.000-08:00

Sweet Corn Kernels	250 gm
Butter	1 tbsp
Salt	to taste
Chaat masala	½ tsp
Pepper powder (optional)	½ tsp

Add salt (little) to corn kernels and pour enough water to boil .
Pressure cook on high flame up to three whistles.
Allow pressure to release and drain the water.
When it is hot mix butter, salt, chaat masala and pepper powder and mix well.
Serve hot.

CAPSICUM SANDWICH

2012-01-08T09:56:00.000-08:00

Sandwich Bread / Brown Bread	16 slices
Large Capsicum	1 (remove the seeds and chop into small pieces)
Medium sized Onions	1 chopped
Large tomato	1 (remove the seeds and chop into small pieces))
Burger Mayonnaise (Eggless)	2 tbsp
Pepper powder and salt	for seasoning
Amul Butter.	2 tbsp
Tomato sauce/ ketchup	1/4th cup
Cheese slices (for cheese sandwiches)	8

Combine all veggies in a mixing bowl. Mix mayonnaise, pepper and very little salt.
To 8 slices apply butter on one side and ketchup to remaining 8 slices.
Take one set of slices set and spread veggies mix evenly and cover with other set of slices (butter slice up).
Trim the edges (this is optional) and toast them in toaster/sandwich maker.
Serve hot.

For Cheese flavour:

All u need is Cheese slices. Place each slice on top of veggies spread, and cover with another set bread slice.
Trim the edges (this is optional) and toast them in toaster/ sandwich maker.

Aloo Caps Muttar Curry

2012-01-07T09:37:00.000-08:00

Aloo	250 gm
Fresh peas	1 cup
Capsicum	1 (diced)
Ginger Garlic paste	1tsp
Red chilly powder	1tsp
Chole masala	1tsp
Amchur	1 tsp
Tomatoes medium sized	2 (chopped) and 1 diced
Whole garam masala	2 cloves ½“cinnamon 1 cardamom ¼tsp shajeera
Garam masala powder	2 cloves ½” cinnamon 1 cardamom (all together into fine powder)
Salt	to taste
Oil	3 tbsp

Heat 2tbsp of oil in a pressure pan. Add whole garam masala and fry it for few seconds.
Then add onions, green chillies and tomatoes. Fry till u see oil on sides.
Off the flame and cool it. Grind into fine paste.
Heat tbsp of oil in same cooker pan. Fry potatoes, peas and ginger garlic paste for couple of minutes.
Then add ground paste of tomatoes and onions. Mix and cook for 2minutes
Add all dry ingredients as listed above. Mix well and saute it for 2minutes on high flame.
Pour enough water and mix diced veggies (tomatoes and capsicum).
Cover with pressure pan lid and allow to cook on high flame up to 3 steams.
If gravy is too watery, cook on high flame till gravy thickens.
Serve with roti or puri.

PONGAL

2011-10-11T06:30:00.000-07:00

Rice	1cup
Moong dal	1/2 cup
Ginger	1”piece (chop finely)
Green chillies	4 (chopped)
Cashews	10-15
Ghee	1/4th cup /4tbsp
Pepper corns	1tbsp (grind into coarse powder)
Curry leaves	10-20
Cumin seeds	2 tsp
salt	to taste

Dry roast moong dal in a pressure pan (this step is to avoid raw smell of moong dal)
Then mix with rice and wash couple of times.
Add 3 cups of water and salt to taste. Pressure cook till rice becomes soft.
Allow pressure to release completely. Then add glass water and mix well and keep aside.
Heat ghee in a wide pan.
Fry cumin seeds, chopped green chillies, chopped ginger, cashews and curry leaves.
Add cooked rice and mix well. Turn flame to high and keep stirring. When rice starts boiling add co-arsed pepper corns powder and mix well. Check the salt at this point.
Keep stirring.
When rice becomes mushy . Off the flame and serve with coconut chutney.

KAKARAKAYI FRY/ BITTER GOURD FRY

2011-09-26T10:43:00.000-07:00

Bitter gourd	350gms / 3 cups (thinly sliced) (or) 350gms
Tamarind	lemon size
Turmeric	1/2tsp
Salt	to taste
Buttermilk	in cup curd add 3/4th cup water and whisk well.
Onions	2 (diced)
Garlic	5 cloves
Cumin seeds	1/2 tbsp
Jaggery powder or grated	3 tbsp
Red chilly powder	2 tsp
oil	3-4 tbsp

Cut bitter gourd into round and thin slices. Rinse under tap water for couple of times and drain them well.
Mix turmeric, tamarind, buttermilk, and salt. Keep on flame.

Boil on medium flame until bitter gourd is cooked and all buttermilk is evaporated.

In mixer jar add onions, Jaggery, Cumin seeds, little bit of salt , garlic and red chilly powder. Grind to fine paste, without adding water. Keep aside.

Heat oil in a wide frying pan. When oil is hot, add boiled bitter gourd and fry them, till semi crispy.
Add ground masala paste and mix well (adjust sweet, tangy and spice flavour according to your desired taste)
Fry on low flame until it turns into dark golden in color brown (it takes 20-30mins to fry).
Serve with rice.

Dondakayi Gutti Masala / Stuffed Tindora Masala

2011-09-25T11:47:00.000-07:00

Dondakayalu / Tindora	1/4 kg
Medium sized Onions	2 (diced)
Green chillies	2
Coriander leaves	2 tbsp chopped
Oil	3 tbsp
Water	1/2 cup
Salt	to taste
Masala :	Groundnuts - 2tbsp Sesame - 2tsp Dhaniya - 2 tsp Khus Khus - 1tsp Cloves - 3 Cinnamon - small pcs Cardamom - 1 Ginger garlic paste - 1tsp Chilly powder - ½ - 1tsp Tamarind - little

Dry roast groundnuts and sesame in a pan. Cool it down and grind into powder along with masalas as listed.
Heat tsp oil in same pan. Fry onions and green chillies for couple of mins. Grind this along with masala powder into paste.
Remove paste into a bowl and mix chopped coriander leaves and salt. Keep aside.

Wash Tindora and drain them well. Holding it straight, make vertical slits till 3/4th of the size, making sure the end is still intact.
Stuff the masala paste in each of the slit tindora as shown in the below picture.

Heat the remaining oil in a pressure pan. When oil is hot arrange tindora’s side by side.

Cook on high flame for 2-3 mins. Turn and cook for another 2-3mins.
If any of the masala left after stuffing, add to tindora and mix well. Fry it for 1-2 mins.
Add ½ cup water and check the salt at this point.

Cover with cooker lid and cook on medium high flame upto 2 steams.
Allow presssure to release. If gravy is watery, boil till gravy thickens.
Serve hot with rice and roti’s.

FAJITA CHICKEN OMELET

2011-09-22T13:13:00.000-07:00

Serving size : 2 persons
Preparation time :20Min's (excluding marination time)

Chicken Breast / Bone less Chicken	200 gms (cut into cubes or into strips)
Eggs	6
Medium Onion	1 (diced)
Capsicum (green / red/ yellow)	Half piece (chepped)
Cumin seeds powder/ Jeera powder	1/2tsp
Chilly powder	1/2 - 1tsp
Ginger garlic paste	1/2tsp
Pepper powder	1/4 tsp
Salt	to taste
Milk	2 tbsp
Pizza / Mozzarella cheese (shredded)	1/4 cup
Oil	2 - 3tbsp
Butter	1 tbsp

Wash the chicken and drain it well. Add chilly powder, ginger garlic paste, cumin seeds powder, salt and lime juice. Allow to marinate for 30min to 1hrs in refrigerator.
Heat 2tbsp of oil in a pan. Add onions and saute it for a while. Then add capsicum and saute it for couple of Min's.
Add marinated chicken and cook till chicken is cooked nice and tender.
Off the flame and divide it into two portion. Keep aside and keep it warm.
In a large bowl mix eggs, pepper, milk and salt.
Heat 1/2tbsp butter and 1/2tbsp oil in a wide non stick pan.
Pour half the mixture of eggs and spread it or rotate the pan.

When eggs starts cooking, top half of the omelet with one portion of chicken mixture (as shown in the below picture).

Sprinkle half the cheese and fold it.

Allow it to cook on medium flame till egg is cooked and cheese melts.
Flip carefully and cook it for couple of min’s.
Remove to plate and top with salsa and cream if desired.
Serve immediately.
Repeat procedure with remaining butter, egg mixture, and chicken mixture.

ALOO TOMATO GRAVY

2011-08-18T10:37:00.000-07:00

Aloo/Potatoes	1/4 kg (peel and cut into chunks)
Tomatoes	2 medium sized (diced)
Onions	2 medium sized chopped
Green chillies	4-5 slit
Fresh shredded coconut	1/4th
Poppy seeds	1tbsp
Ginger garlic paste	2 tsp
Whole garam masala	2 cardamom 4 cloves 1” cinnamon 1 marati mogga/moggu (into coarse powder)
Mint	15 - 20 leaves
Cilantro	2 tbsp (chopped)
Curd	1/4 th cup
Water	1 cup
Oil	3 tbsp

Heat oil in a pressure pan.
Meanwhile, grind poppy seeds and coconut together into fine paste. Keep aside.
Fry coarse powdered whole garam masala and mint leaves for few seconds.
Then add onions and turn till light brown.
Then add green chillies, ginger garlic, coconut and poppy seeds paste and fry till nice and brown.
Add potatoes and tomatoes. Mix, cover and cook for 5Min's.
Then add curd, turmeric, red chilly powder and salt. Mix and cook for another 5 Min's.
Add water and cilantro. Mix and close it with cooker lid.
Cook on high flame up to 3-4 steams.
Allow pressure to release. If gravy is watery boil for sometime.
Off the flame and serve with roti’s and pulavo’s.

PANEER KOBBARI GRAVY (Paneer cooked in coconut milk sauce)

2011-07-22T05:19:00.000-07:00

Paneer	200 gms (cut into small cubes)
Onions (medium sized)	4 (2 chopped & 2 grind to paste)
Tomatoes (medium small in size)	4 (grind to puree)
Groundnuts	3 tbsp (dry roasted)
Cumin seeds	1 tsp
Coriander seeds	1 tbsp (grind to powder)
Ginger	1”pcs
Garlic flakes	4
Coconut milk	2 cups
Red chilly powder	1 - 1.5 tbsp
Salt	to taste
Turmeric	pinch
Oil	3 tbsp

Things to be prepared first:

Process the coconut into a blender (add hot water to just cover all of the meat and blend until finely grated). Strain the milk.
Grind two onions into paste. Remaining 2 chop it finely.
Grind tomatoes into puree.
Grind ginger garlic into coarse paste.
Dry roast groundnut and cool it down. Remove the papery skin and grind into powder.
Bring water to boiling stage. Add salt and drop paneer cubes and boil it for 5-10 seconds. Drain the water and wash under tape water ( it will remain soft)

Preparation:

Heat oil in a non-stick pan. Add cumin seeds and chopped onions. Fry slight and add onion paste and fry till light golden brown.
Add ginger garlic paste and fry it for some time.
Add tomato puree and cook till oil on sides.
Add seasonings, coriander powder and groundnuts powder. Mix well and fry it for sometime.
Pour coconut milk, silted 2 green chilies and ½ cup water. Mix well and bring to boil.
When gravy is boiling, add paneer and cook it for another 3-5 Min's.
Off the flame. Garnish with cilantro and serve hot with roti’s,pulka’s and poori’s.

QUICK CHILLY PANEER

2011-07-07T13:15:00.000-07:00

Paneer	200 gms (cut into small cubes)
Onions (big)	1 (chopped)
Green capsicum	1 (chopped)
Red capsicum	1 (chopped)
Green chillies	2-3 (chopped)
Ginger	1 tbsp (finely chopped)
Garlic	10 flakes (finely chopped)
Curry leaves	chopped
Crushed red bell peppers / Dry red chilly’s	1/2 - 1 tsp
Salt	to taste
Lime juice	1 tbsp
Ajinomoto (optional)	pinch (it enhance the taste)
Food color (optional)	pinch (I did not use)
Oil	2 tbsp

Bring water to boiling stage. Add enough salt to taste and drop paneer cubes. Allow 5-10 seconds to boil and drain the water. Wash under running tape water and set aside (it keeps the paneer soft)
Heat 2 tbsp of oil in kadai. Fry green chillies, curry leaves, ginger and garlic. Then add chopped onions , green and red capsicums and saute it for few minutes.
Then add seasonings, color and ajinomotto and mix well.
Add paneer and stir fry the paneer in masala.
Off the flame and cool it down for few minutes and squeeze lime juice and serve.

GORUCHIKKUDU KURA ( Gawar Bean Curry)

2011-05-12T07:15:00.000-07:00

Goruchikkudulu / Gawar Beans	½ kg (discard both the ends and chop ½ inch size pieces)
Large Onion	1 (chopped)
Greenchillies	6-8 (can adjust according to taste)
Grated Coconut	½ cup
Cumin seeds	1 tsp
Milk	½ cup
Water	¼ - ½ cup
Salt	to taste
Turmeric	¼ tsp
Oil	3 tbsp

In mixer jar grind coconut, turmeric, cumin seeds and green chillies into fine paste without adding water. Keep this paste aside.
Heat oil in a pressure pan cooker.
Add onions and fry till translucent.
Add coconut and green chillies paste. Fry it for 2-3minutes.
Now add chopped grouchikkudulu/ gawar beans and mix well. Cover and saute it for 5-10minutes on low flame.
Finally pour milk and water and mix well. Finally add salt and pressure cook up to 2-3 steams.
Off the flame. Allow pressure to release. If any excess water evaporate till curry is semi dry.
Garnish with chopped cilantro and Serve hot with rice or roti.

MUTTON GONGURA (Mutton cooked in SORREL leaves gravy)

2011-05-12T05:12:00.000-07:00

Mutton (with bones)	1 kg
Gongura / Sorrel leaves	250 gms / 4 cups
Large onion	1 (diced)
Green chillies	6 - 8 (slit)
Red chilly powder	2 tbsp + 2 tbsp
Turmeric	½ tsp + ½ tsp
Salt	to taste
Ginger Garlic paste	2 tbsp
Water	as required
Oil	1/2 cup
Tempering Seasonings:	Garlic - 10 flakes Red chillies - 4 Mustards - 1tsp Urad dal - 1 tsp Cumin seeds - 1 tsp Curry leaves - few Oil - ¼ th cup

Drain the washed gongura well. To this add onions, green chillies, ½ tsp turmeric and 2tbsp red chilly powder, little salt and glass water. Mix well and cook on medium flame till gongura is cooked. Cool it down and grind in paste without adding water. Keep aside.
Clean and wash the mutton. Drain the water well. MIx ginger garlic paste, 2tbsp red chilly powder, ½ tsp turmeric and salt to taste. Add cup water and pressure cook till mutton is tender and cooked. Remove the lid. If any excess water, boil till water evaporates.
Heat ½ cup oil in a frying pan. Add boiled mutton and fry till mutton is fried nicely all the sides and turns to semi crispy.
Mix gongura paste (as prepared above) to mutton and add ½ to cup water. Mix well and check the salt and spice. If required, adjust according to your taste. Boil on medium flame till gravy thicken.
Off the flame.
Heat 1/4th oil for tempering. Add all ingredients as listed and fry well. Pour on mutton-gongura gravy.
Mix and serve with hot rice.

Eenadu Vasundhara lo nenu - Ap 22nd, 2011

2011-05-04T05:52:00.000-07:00


PANEER SANDWICHES

Recipe : http://paddusrecipehouse.blogspot.com/2011/02/paneer-sandwich.html

SREE SITA RAMA KALYANAM - 2011

2011-04-14T02:11:00.000-07:00

BREAD PIZZA

2011-03-28T10:20:00.000-07:00

Sandwich Bread (or) Brown Bread	1 packet
Capsicum	1 cup (cut lengthwise)
Carrot	1 cup (cut like julienne)
Cabbage	1 cup (shredded)
Garlic Flakes	6 (cut lengthwise)
Mushrooms (optional)	1/2 cup (shredded)
Pepper Powder	1 to 1.5 tsp
Onions	2 (sliced)
Tomato Sauce	1 cup
Cheese (grated)	1 cup
Pizza Cheese	1 cup (shredded)
Oil	1 tbsp
salt	to taste

Wash and shredded all the vegetables like julienne or as like listed above.
Combine both the cheeses and keep aside.
Heat tbsp of oil in heavy bottomed pan.
Add garlic and saute it for few second's. Then add all veggies and saute it for 2-3minutes. (Do not overcook the veggies it should remain crunchy)
Finally add 1tbsp tomato sauce, salt and pepper powder. Mix nicely and off the flame.
Apply tomato sauce on one side of bread.
On top of that spread some good amount of cooked veggie's.
Sprinkle some cheese evenly over the bread.
Bake it in conventional oven till cheese melts at 350 F heat.
Healthy bread pizza is ready to serve.

Note:

* If you don't have a oven, microwave it for minute to 90 second's or till cheese melts.
* Cooking on stove top. Heat heavy bottomed pan and spread some butter. Place 4 slices at a time. Cover and turn the flame to low. Cook till cheese melts. Make sure bread is not burning at the bottom.

Kobbari Pulusu (Coconut cooked in Tamarind sauce)

2011-03-22T10:47:00.000-07:00

Coconut (medium size)	half coconut (grated)
Semi thick tamarind pulp	1/2 cup
Green chillies	6-10 (according to taste)
Sesame seeds	1 tbsp (hipped)
Onions	1/2 cup (chopped)
Turmeric	1/2 tsp
Salt	to taste
Garlic	10-12 (peeled)
Oil	2 tbsp
Tempering seasonings	Urad dal - 1/2tsp Mustard’s - 1/4tsp Methi seeds - few Cumin seeds - 1/4tsp Curry leaves - 2 strings
Cilantro	2 tbsp chopped

Heat oil in a bottomed kadai. When oil is hot add peeled garlic. Fry till garlic turns to light golden in color. Then add tempering seasonings and curry leaves. Fry it for few movements.
Add turmeric and onions. Saute till onions are semi fried.
Add tamarind juice and 1.5 to 2 cups of water. Boil till raw smell of tamarind disappears.
Mean while grind coconut, sesame and green chillies in mixer jar and grind into fine paste. Add this paste to tamarind sauce gravy and mix well.
Continue it to boil till garlic is cooked and till gravy thickens.
Off the flame and garnish with chopped cilantro.
Serve hot with plain white rice or roti.

VEGETABLE IDLI

2011-02-10T09:52:00.000-08:00

Idli Batter	2 cups
Carrot	1/2cup (finely chopped)
Beans	6 (finely chopped)
Peas	1/4-1/2 cup
Onions	2tbsp (chopped)
Seasoning for tempering:	Urad dal - 1/2tsp Mustard’s - 1/4tsp Cumin Seeds - 1/4tsp Curry Leaves - few
Oil	1 tbsp

Combine all veggies except onions and boil them until they cook. Drain the water and keep aside.
Heat oil in kadai and start with tempering. Then fry onions till light golden in color. Then add boiled vegetables and salt. Stir and cook for 2-3 minutes. Off the flame.
Take into a bowl and add batter and mix well.
Grease Idli plates and drop spoon full of batter.
Cook on steam for 10-15 minutes on high flame.
Off the flame and allow plates to cool for few minutes. Scoop with spoon and serve hot with coconut chutney..

These vegetable idli’s are very colorful and nutritious. Kids love to eat. Its very easy to prepare and perfect for breakfast, brunch and lunch pack.

PANEER SANDWICH

2011-02-08T02:28:00.000-08:00

Paneer Stuffing:

Paneer	250 g
Onions	1/2 cup (very finely chopped)
Coriander	1/2 cup (very finely chopped)
Ground pepper powder	1tsp
Garlic paste/ grated	1 tsp
Salt	to taste
Chat Masala	to taste

In boiling water add salt and boil paneer for 2-3 minutes on high flame. Drain the water and allow it to cool.
Mash boiled paneer like minced meat.
To this add onions, green chillies-garlic paste, coriander leaves, pepper powder, chat masala and sprinkle little salt to taste. Mix well and keep aside.
Paneer stuffing is ready to stuff in sandwiches.

Green chutney
(to spread on bread before stuffing):

Coriander leaves	2 cups (discard stalks)
Mint leaves	1 cup (discard stalks)
Green chillies	2 -3
Ajwain seeds	1 tsp
Salt	to taste
Lime juice	2-3 tbsp
Pepper corns (optional)	few

Wash mint and cilantro and drain the water well.
Blend cilantro, mint, green chillies, ajwain and pepper corns into fine paste. The consistency should be semi-thick.
Add salt and lime juice. Mix well.
Spread is ready.

Sandwich Bread	2 packets / 32-35 slices
Butter (I used Amul butter)	to toast and to spread
Tomato sauce (Hot and sweet)	1/2 cup
Green chutney (as prepared above)	1/2 cup
Paneer (as prepared above)

Melt the butter.

Apply little butter on slice and on top of it apply tomato sauce.
On another slice apply green chutney and spread evenly 2tbsp of paneer and close with butter-tomato slice. (sauce side down).
Press and trim the edges and cut like triangle shape.
Refrigerator and serve.

(or)

Toast in toaster or non-stick pan with little butter and serve warm.

CABBAGE ROLLS

2011-01-04T15:40:00.000-08:00

No. of Servings : 2 persons.

Total calories in 2 Roll : 223 cal

Cabbage (shredded)	200 g	50 cal
Onion (sliced)	1/2 cup	28 cal
Sprouts (mung sprouts)	1/4 cup	53 cal
Spinach	50 g	12 cal
Frozen peas	1/4 cup	22 cal
Fresh Coarse Pepper	1/4 tsp	1 cal
White Vinegar	1 tbsp	0 cal
Ranch (for dressing)	1 tbsp	40 cal
Wheat Rotti / Pulkas	4	each 60 cal
Butter (optional)	little

To keep pulkas soft, take a very little amount of butter/ butter stick. Rub it on hot pulka both the sides. Keep aside.

Bring water to boil and off the flame. Add shredded cabbage and frozen peas in hot water. Allow it to sit in hot water for 2 Min's. Drain the water. (this way the cabbage remains crunchy and raw smell of cabbage disappears.)
Boil sprouts in salt water for 2 Mins and drain the water.
Saute onions and spinach in tsp oil. When spinach is cooked, add cabbage, sprouts, peas and mix well.
Add salt, pepper and vinegar. Mix well.
Cover and cook for another 5Min's on low flame.
Now its ready to stuff and roll in Pulkas.
Place a good amount of cooked cabbage in middle of Pulka.
Top with ½ tbsp of ranch.
Roll and serve.

CHILLY EGGS

2010-12-28T21:22:00.000-08:00

Serving size : 4 persons

Boiled eggs	5-6 (slit vertically all sides of the egg)
Onions	3/4 cup (diced)
Garlic	2tbsp (peeled and thinly sliced)
Ginger	2 tbsp (chopped finely)
Green chillies	4-6 (chopped finely)
Cashews	2 tbsp (roughly chopped)
Curry few	few (chopped)
Red Bell peppers / Red chilly’s crushed	to sprinkle
Pepper corns crushed	¼ - ½ tsp
Salt	to taste
Turmeric	pinch
Lime and Vinegar	to taste

Heat tbsp of oil in a pan. Add salt and drop the eggs and fry till light golden in color. Remove and keep them aside
In same pan, add little oil and heat it. Fry garlic, ginger, green chillies, curry leaves and cashews for few minutes.
Add onions and fry it for 1 - 2 minutes.
Add all dry ingredients and mix well. Add vinegar and eggs. Stir and fry in masala for few more minutes.
Off the flame and let it cool down.
Cut eggs into quart's and arrange them on a plate.
Sprinkle all fried masala on eggs and squeeze lime juice.
Garnish with coriander.
Serve as snack or as side dish.

FRENCH GARLIC BREAD AND LETTUCE SALAD

2010-12-26T18:27:00.000-08:00

Serving Size per person
Total Calories - 243 Cal's

French Bread / French garlic bread	2 slices	140 cal
Lettuce - shredded	1/2 cup	5 cal
Ranch (dressing)	1/2 tbsp	20 cal
Cucumber - sliced	1/4 cup	3.5
Medium size Roma Tomatoes (35 cals) - sliced	half	17.5
Fajita Chicken grilled - chop into chunks (optional)	2 oz	50 cal
Onions - chopped	2 tbsp	7 cal
Salt	pinch
Pepper	pinch

Toast french bread in toaster. For Garlic French Bread, take a little amount of butter and rub on toasted slices when it is hot. Next , peel garlic clove and cut vertically and rub on bread slices. French garlic bread is ready to serve.
In a mixing bowl add all above veggies, chicken , salt and pepper and ranch. Mix with fork or tong.
Serve salad and toasted french bread on a plate.

SAMBAR

2010-12-22T19:04:00.000-08:00

Toor Dal	1/2 cup
Vegetables	Bottle gourd - 8 small pieces Carrot - 1 / 50 g (cut into sticks) Ladyfingers - 4 (cut into 2” size) Tomatoes - 2 (diced) Shallots / small onions - 4 -6
Tamarind	small size (extract the juice)
Green chillies	4 split
Curry leaves	few
Coriander leaves	hand full
Salt	to taste
Turmeric	1/2 tsp
Jaggery	1 - 2 tbsp

Sambar Powder :

Urad Dal	1 tsp
Channa Dal	1 tsp
Coriander seeds	1 tsp
Fenugreek seeds	1/4 tsp
Red chilies	4 - 6

Dry roast all the above ingredients.
Cool it down and blend into fine powder.

Tempering Seasonings :

Urad dal	1 tsp
Mustard’s	½ tsp
Garlic pods	4 (flatten)
Fenugreek seeds	few
Curry leaves	one string
Oil	2 tbsp
Hing	1/4 tsp

Pressure cook Toor Dal, till dal is cooked.
Boil vegetables in salt and turmeric water.
When vegetables are cooked add tamarind juice and boil till raw smell disappears.
Add smashed dal, enough water to make it medium thick, salt to taste, coriander and few curry leaves. Cover and boil it for 5 minutes.
Add sambar powder and Jaggery. Boil it for another 3-4 minutes.
Off the flame and pour hot tempering seasonings.
Garnish with coriander and 2 tbsp of coconut.
Serve with Rice, Idli, Dosa, Wada....

Rasam or Chaaru

2010-12-13T19:12:00.000-08:00

Servings: 3-4 persons

Water	500 ml
Tamarind	to taste
Whole Red chilly	1
Garlic	1 (mashed)
Tomatoes medium sized	1 (diced)
Coriander leaves	pit full
Curry leaves	1 string
Turmeric	1/4tsp
Salt	to taste
Rasam Powder:	Coriander seeds - 2 tsp Cumin seeds - 1 tsp Peppercorns - ¼ tsp (grind into coarse powder)
Sugar	¼ - ½ tsp
Tempering seasonings:	Fenugreek seeds - few Mustard’s - ¼ tsp Red chilly - 1 (break into two) Garlic - 1 or 2 (flatten) Curry leaves - few Oil - 1 - 2 tsp

In a pot take water and add all ingredients, except rasam powder and tempering ingredients.
Bring to rolling boil and continue to boil till tamarind and tomatoes are well cooked and boiled in water.
Add rasam powder and boil it for 2 more minutes. Off the flame.
Heat oil and fry tempering ingredients and pour on rasam. Cover and allow to sit for 5 minutes.
Garnish with cilantro and serve with appadam or with Fry dishes.

ALOO TIKKI CHAAT

2010-12-07T02:05:00.000-08:00

I guess India’s most famous Chaat is SAMOSA CHAAT after PANI PURI. To eat this chaat I used to go to “Batani bandi” (street corner) near Gandhi Park, Rajahmundry. He used to serve hot batani curry (white peas curry) with Irani Samosa, topping with onions, tomatoes, spices, ghee and Cilantro. AaaHaa....tastiest and delicious chaat I feel so.

Got this simple and quick chaat recipe from one of my Web-blogger KAVYA NAIMISH. I tried with white peas and with little modifications I made this chaat and served with Aloo Tikki and with some topping Chutneys. The taste was excellent and everybody loved it. Thanks to KAVYA’S NAIMISH and her recipe link is here : Kavya's Kitchen - Cutlet Chaat

Servings 5-6 persons:

Dry White peas (or) Yellow pea	1.5cups
Onions (big)	1 chopped
Tomatoes (medium)	2 chopped
Turmeric	½ tsp, plus ¼ tsp
Red chiily powder	1tbsp
Coriander seeds	1tbsp
Cumin seeds	¾ tbsp
Chat masala	1- 1½ tsp
Oil	2 - 3 tbsp

Soak Peas in more water for 1-1½ day to reduce “Phytic Acid Content” or soak atleast 8hrs to overnight minimum. Give 2-3 washes and pressure cook in water up to 3 steams on medium high heat. While pressure cooking add salt to taste and ¼ tsp of turmeric.
Heat oil in a pot. Fry onions and green chillies and cook till onions are cooked. Add turmeric,coriander-cumin seeds powder and fry it for few movements.
Add chopped tomatoes and saute till tomatoes are mashed.
Mix chilly powder and salt to taste.
Now add cooked peas (mash it with spoon lightly) and stir well. Add required water and bring to boil and cook for another 5-8 minutes.
Mix chat masala and cook for another couple of minutes and off the flame.
Chaat is ready to serve

Plating Ingredients per person:

Chaat Curry	1 cup
Aloo tikki or Patties or Samosa	1 (or) 2
Finely Chopped onion	1-2 tbsp
Finely chopped tomato	1-2 tbsp
Finely chopped cilantro	1-2 tbsp
Beaten curd (mix with less than pinch of salt)	2 tbsp
Green chutney	1 tbsp
Tamarind chutney	1 tbsp
Sweet Chutney	1 tbsp
Chat Masala	to sprinkle (optional)
Lime	optional

Arrange hot aloo tikki’s or patties or samosa in a bowl (or) middle of the plate.
Pour hot ragda or chaat on tikki’s.
Top with onions, tomatoes, chutney’s , curd , chat masala, lime juice and Cilantro.
Serve immediately.

CHUTNEY RECIPES are here

SWEET CHUTNEY

TAMARIND CHUTNEY

GREEN CHUTNEY

SWEET CHUTNEY

2010-12-07T01:10:00.000-08:00

Sweet chutney can be used for all types of chaat such as bhel puri, sev puri, ragda patties, kachori, samosa and any other type of chaat.

Pitted dates	200 g
Jaggery	3 tbsp
Cumin seeds powder	1 tsp
Salt	to taste
Pepper powder (or) Red chilly powder	2 tsp
Amchoor	3 tsp
Rock salt	1 tsp

Soak pitted dates for sometime in water (or) microwave for 2 minutes with little water.
Blend into fine paste.
Add remaining ingredients and blend it for couple of minutes.
Store this chutney in a clean air tight container and refrigerate.
Before serving take sweet chutney paste and water equal amounts. Adjust sugar/ jaggery and salt. Mix well and serve.

NOTE :
Adjust all the ingredients according to your desired taste.
Jaggery can substitute with granule sugar. But remember, sugar is more sweeter than jaggery.
Amchoor can be substituted with thick tamarind pulp.

TAMARIND CHUTNEY

2010-12-06T23:18:00.000-08:00

TAMARIND CHUTNEY is a topping or a dipping chutney for all type of chaats and cutlets. This chutney remains good up to 2 weeks in refrigerator.

Tamarind (seedless)	Lemon size
Pitted Dates (or) Raisins	6-8 2 tbsp
Jaggery	2tbsp
Coriander powder	1 tsp
Cumin seeds powder	¾ tsp
Red chilly powder	to taste
Rock salt	¼ tsp
Water	as required

Microwave tamarind, prunes-3(optional), dates in ¼ cup of water for 2 minutes.
Grind into smooth pulp.
Add coriander-cumin seeds powder, red chilly powder, rock salt, salt and jaggery. Grind for another few seconds.
Strain the pulp in a sieve and add water as per your desired consistency.(it should be too watery)

NOTE: Store chutney in a clean and dry bottle and refrigerate. It remains good up to 10 -15days

Here is Aloo cutlets recipe

POTATO/ ALOO CUTLETS

2010-12-06T22:57:00.000-08:00

Potatoes (I used Red potatoes)	7-8 (medium sized)
Garam masala	½ tsp
Red chilly powder	½ - 1 tsp
Very finely chopped green chillies	1 or 2
Ginger	inch piece (grated)
Coriander leaves	¼ cup (very finely chopped)
Bread crumbs	2 tbsp (grind into fine powder)
Amchur	½ tsp
Salt	to taste
Oil	to shallow fry

Wash and pressure cook potatoes up-to 3 steams on medium high heat.
Drain and cool the potatoes. Peel and grate them or smash them with fingers.
Add salt and remaining ingredients. Knead well.
Divide mixture into 15-18 small equal portions. Round each portion into small balls or desired shape and just flat them like patties.
Lightly dust these patties in bread crumbs powder.
Shallow fry these patties on a non-stick pan, both the sides on medium flames. Drizzle oil if necessary.

Serve hot with chutney’s or Ragda or Chaats

BREAD CRUMBS:
At a room temperature dry the bread crust on a tray for 1 or 2 days. Crush with your fingers or blend them in a mixer jar into a powder. Store in a air tight container and it stays fresh up to one month.

PRAWNS/ SHRIMP BIRYANI

2010-11-29T00:00:00.000-08:00

Prawns gravy Ingredients:

Shrimp/ Prawns	1kg
Ginger Garlic paste	2 tbsp
Chilly powder	1tbsp
Turmeric	½ tsp
Salt	to taste
Oil	¼ cup

Add tsp turmeric, lime juice or curd to peeled prawns. Mix and leaves for 10-15 minutes. Wash thoroughly for 2-3 times in fresh water and drain well.
In a bowl, add gin-gar paste, chilly powder, turmeric and salt. Mix well and add ½ cup of water and cook till prawns are dry.
Heat oil in a pan. Drop boiled prawns and fry nicely in the oil. Fry till prawns are turned into semi-crispy and fried golden in color. Off the flame and keep aside

For Biryani:

Prawns	(above fried prawns )
Basmati Rice	5 cups (rice cooker cup)
Ginger Garlic paste	2 tbsp
Salt	to taste
Green Chillies	10-12 (grind into coarse paste)
Onions	2 cups (sliced)
Coconut and poppy seeds paste	Coconut grated - 50 g Poppy seeds - 2tbsp (combine and grind into fine paste)
Whole garam masala	Cloves - 12 , Cardamom - 8, Cinnamon - inch size pieces 4, (blend into coarse powder) and Bay leaves - 3
Oil Ghee	2 tbsp 2 tbsp
Water	7 ½ cups (1 : 1½ )
Mint	cup
Coriander leaves	cup

Soak Basmati rice in more water for 30minutes before preparing biryani. After 30 minutes drain the water well and keep aside
Heat oil and ghee in a heavy bottomed vessel.
Fry bay leaves and coarse powdered garam masala for a minute.
Now add onions and fry till onions are translucent.
Add ginger garlic paste and green chillies paste. Fry till gin-gar paste leaves its raw smell.
Add poppy seeds and coconut paste. And fry till oil separates.
Add measured water (7½ cups) and salt to taste.
When water comes to boiling stage, add soaked rice (drain well) and stir. Cover and cook on medium high flame for 5 minutes. When you remove the lid, the rice in now 1/4 or half cooked.
Add fried prawns along with oil and fried gravy, chopped mint and coriander leaves. Stir and turn down the flame to low and place it on hot tawa. Cover and cook on low flame for 20 to 30 minutes (or) till rice is soft.

Coventional Oven:

When rice is 1/4 (or) half cooked add fried prawns, mint and cilantro. Stir and transfer to greased oven proof pan.
Cover with foil and bake at 400 F for 20minutes (or) till rice soft