Boondhi Laddu

Thursday, July 29, 2010




Ingredients :

Chick peas Flour : 11/2cup
Sugar : 11/4cup
Cardamom powder : 1tsp
Cashews : 5no
Raisins : 5no
Ghee : 2tbsp
Oil : for deep fry

Proceedure :



1. Heat ghee in a pan, add cashews, raisins fry till light golden color,keep aside.
2. In a bowl, combine Besan and water mix well to make a semi-thick batter (make sure the batter is not watery..Keep aside.
3. Heat oil in pan, pour batter in boondhi maker and fry boondhi(dont over fry like hot boondhi), remove when light yellow.
4. Add 1/2 cup water to sugar,bring to boil till it becomes 1string thread consistency.take a drop of the solution and drop it in water, if it remains intact and does not dissolve right away in water, the sugar
solution is ready.add  cardamom powder. 


5.Add cashews,raisin, boondhi  to sugar syrup and mix well.let it cool
6. Add some ghee on your palms. Make laddus by squeezing the boondi in your hands.

!'m sending dis to sirikitchen for swets and savory for diwali series


and  sending it to  akila.. Celebrating Independence Day (CID) – 2010


An to EVENT hosted by ayeesha



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My First Award

Hello friends..

I recieved My first Award "Loving Blogger Award " from my dear blogger friends, thank u so much. Satya, Shes is very energetic blogger,she is really good and i love her, in a very short time she has won many hearts with her yummy, simple, quick and delicious recipes...  you  can find all veggie recipes at her blog.. and Umm Mymoonah  is one of my favourite blogger, every one knows about her, wonderful collection of all types of recipes in her blog, very active blogger and very innovative in her cooking . do visit her blog u will find great recipes... thank you so much....


i would like  to pass this award to  3 lovely blogger friends

Prani
Swathi
Turmeric&Spice






Dear blogger  friends please accept this Award from my blog and pass it to 3 more lovely blogger friends.



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Fish Cutlet/ Fish Cakes

Monday, July 26, 2010







INGREDIENTS :
  • Fish Fillets : 4(i used Tilapia)
  • Ginger &Garlic paste : 1tsp
  • Bread Crumbs : 1cup
  • Mayonaise/ Yogurt : 1tsp
  • Lemon zest : 1/2tsp(opt)
  • Garam Masala :1tsp
  • Lemon Juice : 1tbsp
  • Red Chilli Powder : 1tbsp(depends)
  • Green Chilis : 2(finely chopped)
  • Onions : 1 Medium(finely chopped)
  • Coriander Leaves : 1/4bunch(finely chopped)
  • Turmeric Powder : pinch
  • Sweet Corn : 1/2cup
  • Egg : 1
  • Salt : to taste
  • Oil  : for shallow fry


PROCEDURE :


  1. Wash the fish fillets.Heat 1/2tsp oil in a pan.
  2. Fry fish fillets for 2-3mins ( in medium flame ) on each side till fully cooked. Once cooked turn off the heat and allow it to cool.
  3. Mash the cooked fish fillets, to it add Onions, Ginger Garlic paste, Garam Masla, turmeric, Salt, red chilli powder, lemon zest, Lemon juice, Sweet corn , green chilies,Egg, Coriander leaves , mayonaise/yogurt, and bread crumbs(1/4cup). Mix well.
  4. Make patties with your hands (apply little oil to hands), any size and shape. 
  5. Dip patties in bread crumbs.
  6. Heat oil in a pan and fry the patties (on both sides until they turn golden brown.)
  7. Serve hot with white sauce or ketchup.

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Kulfi

Wednesday, July 21, 2010




Ingredients:

Wholemilk : 4cups
Sugar : 1/2 cup(to taste)
Bread pieces : 1
Cashewnuts/almonds : 6 (crushed)
Elachi  powder : 1/2tsp


Procedure:




1.Pour milk into a wide pan and bring to boil over high heat, stir continously ,now lower the heat and cook till it reduced to 2cups(half of the quantity) / light thick consistency is reached. stir the side of the pan continously to avoid scalding
2.Now add powderd cashewnuts/almonds to it mix well
3.Remove the sides of the bread , and make into a pieces , blend it with milk to make  a fine smooth paste.Now add bread paste to it , cook for a min ,it becomes thick.
4.Now add the sugar and cook for a min. turn off the heat and add elachipowder to it.Allow  it to cool.
5. Pour the mixture into kulfi molds or in any small cups, cover with plastic wrap or foil and freeze until set, abt 6-8 hrs.
6. To serve , palce  the kulfi  molds or cups in water(room temp) for 2mins, Now removethe kulfi  by holding the sticks of kulfi molds.. For cups turn upside down on any serving plate . decorate with chopped pista/ almonds

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Pani Poori for Indian Cooking Challenge May ~ Sep 2010

Thursday, July 15, 2010

I'm Sending this to Srivalli Indian cooking challenge by linking it to Mr. Linky



Ingredients :

For Making Gol Gappe(poori)
Sooji/ Semolina : 3/4cup
Maida : 1tbsp
Oil : 1tsp
Salt : to taste
Oil : for deep fry

For Spicy Pani

Mint Leaves : 1/2cup
Coriander Leaves : 1/2cup
Tamarind paste : 1tsp
Salt : to taste
Ginger : 1inch
Green Chilies : 2
Cumin Powder(Roasted) : 1tsp
Kala Namak(black salt) : 1tsp

For Red Tamarind Chutney

Tamarind pulp : 1cup(soak tamarind(small lemon size) in 1cup of warm water , and extract the pulp)
Cumin Powder(Roasted) : 1tsp
Jaggery : 1/2cup
Red Chilipowder : 1tsp
Warm water : 2cups
Cloves : 2(opt)
Salt : To taste

For Filling :

Boiled Potato : 1
Boiled Chickpeas, Green peas : 1/cup
Chopped Onions : 1small
Tomatos : 1/2(optional)
Garam Masala Powder : 1/2tsp
Chat Masala powder : 1/2tsp
Salt : if required





Procedure : 

1. Combine Semolina, Maida and salt , add water and mix well. add oil and knead the dough(more stiffer than roti dough) . cover it with a wet cloth and leave it for 30min.



2.Now divide the dough into 3 or 2 equal parts an make a balls and roll them thin  like a roti(round). take a cookie cutter or cap of any bottle and cut it into a circles. as shown in fig



3.Heat Oil in  a pan and fry them till golden brown in a medium flame, take them out and place them on kitchen towel, to get rid of excess oil.
4. Let them completely cool down, then place in airtight container



For Making Spicy Water



 Put Mint leaves, Coriander leaves , ginger, chilies and cumin powder, black salt, salt and tamarind paste ,     add little water and blent into a smooth paste. Add water slowly by tasting it.allow it to cool

For Making Red Tamarind Chutney




 Strain the tamarind pulp, to it add jaggery,red chili powder, cumin powder and salt, put the mixture in a pan and heat for 5mins on medium flame, turn off  heat and allow it to cool
 NOTE :  i dint use the cloves. even though it tastes good
For Filling






1. Mix Boiled Potatos , salt, Cuminpowder, garam masala powder, keep aside
2. Add Chat masala powder, salt to the  boiled Chickpeas/Green peas . keep aside



3. Chop the onions and Tomatos.

Serve :

To serve, first step - Fill a poori with little Potato, Chickpea/green peas, onions. Add some  tamarind Chutney. Now dip the filled puri into the pani bowl(mint water)and scoop full of paani. serve immediately

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FishCurry/ Chapala Pulusu

Tuesday, July 13, 2010





Ingredients:

Fish Fillets : 4(i used tilapia)
Onion  : 1large(finely chopped)
Tomatos : 1(opt)
Ginger Garlic Paste : 1 tbsp
Red Chilli Pwder : 1 tbsp(adjust to taste)
Turmeric Powder : pinch
Tamarind : 1/2 lemon size
(Soak in 2cups of warm water and extract juice from it)
Mustard seeds : 1tsp
Cumin seeds : 1/2tsp
Fenu greek seeds : 1/2tsp
Coriander Leaves : handful(chopped)
Green Chillies : 2
Sugar : 1/2tsp
Salt : To taste
Oil : 3 spns


Procedure:




1.Heat Oil in a pan ,once hot add Mustard seeds, Fenu greek,  seeds, Cumin seeds. add chopped Onions, salt, turmeric powder, cook till onions turns soft. Add ginger garlic paste fry till it leaves it raw smell, now add green chilies, red chilli powder, coriander powder and mix well, now add chopped tomatos and cook till  soft.

2. Now add the extracted tamarind juice without pulp  and sugar cook in a high flame till u see oil separating  on top of the gravy. taste the gravy if required add salt, tamarind juice and Green chilies.

3. Add the Fish fillets and cook in a low flame till gravy thickness, Once you add fish dont over mix it. turn off the heat .

4. Finally garnish with Chopped Coriander leaves serve with rice.

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Masala Aloo

Sunday, July 11, 2010






Ingredients :

Potatos : 3no
Onion  : 1large(paste)
Tomatos : 1no
Ginger Garlic Paste : 1 tbsp
Coriander Powder : 1 tsp
Turmeric Powder : pinch
Cumin Seeds : 1 tsp
Green Chillies : 2
Red Chilli Pwder : 1 tbsp(adjust to taste)
Corinader leaves : 1/5 bunch
Salt : To taste
Oil : 3 spns




Procedure:

1.Peel the potatos , Wash and cut them into pieces and Boil them,  and keep aside 
2.Heat a pan,add oil,when hot add cumin seeds and let them splatter,now add onion paste ,fry till transculate,add salt, Turmeric Powde, red chillipowder,then add the ginger garlic paste and till it leaves it raw smell.
4. Add  chopped tomatos cook till it becomes soft ,add coriander powder,Now add the Boiled Potatos and mix well cook for 10 min in low flame. turn off the heat
6.Finally add chopped coriander leaves and serve it hot with Rice as a side dish

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Gongura Niluva Pachadi

Saturday, July 10, 2010










Ingredients : 

Gongura Leaves : 1bunch
Sesame seeds : 3tbsp
Dry Redchillies : 3no
Tamarind paste : 2tsp
Chilli powder : 3tbsp(depends on taste)
Turmeric powder : pinch
Mustard Seeds : 1tbsp
Garlic pods : 6no(depends)
Salt : to Taste
Oil : 9tbsp

Procedure : 

1. Separate Gongura leaves from the stalks, Wash and dry them(if possible use towel , make sure dat leaves are completely dry)
2. Heat Oil(3tbsp) in a pan add Gongura leaves and  close with a tight lid ,cook till rawness disappears and it becomes sticky and soft. Turn Off the heat and let it cool.Now grind it into a smooth paste.






3. Meanwhile Heat separate pan add sesame seeds fry them for 3-5 mins in medium flame. turn off the heat and add dry red chilis and salt. let it cool, blend it into a powder(dont over grind)
4. Heat 4tbsp of Oil , add Gongura paste cook for 5-7 mins in a medium flame, now add tamarind paste and turmeric powder , cook for couple of mins. Add sesame redchilli powder to it and mix gently , Now add redchilli powder, salt by adjusting to ur taste, mix well.






5.Heat 2tbsp of Oil , once hot add mustard seeds and Garlic pods. cook for a min , now add above paste to it , mix gently and turn off the heat.let it cool. Store it in a air tight Container

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Gongura Mutton Curry

Thursday, July 8, 2010









Ingredients :


Gongura leaves : 1bunch
Mutton/Lamb : 1Lb
Onion : 1 medium
Ginger & garlic Paste : 2tbsp
Cloves : 5
Candamom : 3
Cinnamon Stick : 1inch
Yogurt(curd) : 3tbsp
Coriander Powder : 1tbsp
RedChilli Powder : 11/2tbsp
Turmeric Powder : pinch
Green Chilies : 2no
Salt : to taste
Oil : 4tbsp


Procedure :


1. Heat oil in cooker add Ginger & garlic Paste, Turmeric Powder, salt cook for a min, add lamb pieces(washed ) and 1cup water and cook for 3 - 4 whistles
2. Heat Oil in another pan add Whole spices,finely chopped onions and salt, cook till it turns light brown color , now add  Coriander Powder,  Yogurt(curd), RedChilli Powder, cook for a min , add  Gongura leaves( washed and  chopped) and green chilies cook in a medium flame till it becomes sticky.
3. Now add above mixture to cooked lamb ,cook till the gravy thickness approx.. 10 min in a high flame
4. Serve hot with rice


Note : if u dont want to use gongura as leaves in ur curry, you can make paste of cooked gongura. and use it 

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Chana Dal fry

Wednesday, July 7, 2010







Ingredients :

Channa Dal : 1cup
Red Chilli Powder : to taste
Curry Leaves : 4no
Salt : to tatse

Procedure : 

1. Wash and soak the Channa Dal  atleast  for 6hrs... dry them  with a paper towel
2. Heat Oil in a pan, then add saoked channa dal and fry till they  separate and float on oil.In the same oil fry curry leaves
3. Now add salt , chillipowder and curryleaves to channa dal and mix it with hand and store in  air tight container.
4. Serve as a evening snack with tea

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