Welcome To PrasuKitchen

Snake gourd Curry-Potlakaya-Guthikaya Curry

2009-12-09T13:38:00.001-08:00

Potlakaya-2 ,Tamarind juice- Lemon sized,Red Chilly Powder-To Taste,Salt-To Taste

Grind to fine powder:

Coriander Seeds -1 Tbsp,Uraddal- 3 Tsp,Dry Red Chilies-3,Chana Dal- 1 Cup Soaked,Salt – To Taste

Take Potlakaya (Snake Gourd) and cut into 1 inch lengthwise and Place a cross section symbol just like we do for Guthikaya (Eggplants)And in another bowl Take 1cup of Onions add Red Chilly powder and mix it well and keep it aside Onions –chilly powder mixture and Grind Powder mixture along with tamarind juice stuff to Potlakaya (Snake Gourd) after stuffing Fry these stuffed Potlakaya in oil and keep it aside.

And in another bowl Take 1cup of Onions add Red Chilly powder and mix it well and keep it aside

Tamarind Juice and Onions –chilly mixture and Grind Powder mixture stuff to Potlakaya (Snake Gourd) And after stuffing Fry these stuffed Potlakaya in oil and keep it aside.

Saved Stuff:You won’t be using all the Onion –chilly mixture and Grinded Powder to stuffing save some of them for later use

.In a Pan add 2 Tsp Oil,3 Dry Red Chilies,tsp of Urad
dal and Cumin seeds ,Curry leaves and Onions ½ cup and add fried Potlakayas and Saved stuff along with required
amount of water enough to cook Potlakayas now time to add Soaked Chanadal Let
it cook for another 10min .It’s done.

Vegetable Pasta:

2009-11-29T09:02:00.001-08:00

Vegetable Pasta:

Penne Pasta-2 Cups, Veggies-zucchini, Bell Pepper-1 diced,Carrots -2 diced, Mushroom -1/2 Cup Tomato sauce -16 oz

Ina Pan add 1 Tbsp Olive Oil, when the oil is hot enough Add
veggies Saute all veggies and keep it aside.

In another Pan Add 1 Tsp of Olive oil and add Tomato Sauce to it along with Italian Herbs and also add salt and red chilly powder also add sugar which gives a nice taste to pasta also add 6
diced tomatoes cook until tomatoes are mushy enough Time to add our veggies and
keep it aside.

Meanwhile You Boil Pasta according to Package instructions and Let it sit for a while. When you Boil Pasta make sure you add ½ Tsp of oil and little bit salt to it

Saute Pasta:

Take pan add 1 Tsp of Olive oil and 1 Tsp of Red Chilly flakes along with tsp of Italian herbs add Veggies mixture to it and add Pasta which u boiled and kept aside and mix it well until all the sauces and herbs gets mixed with pasta and veggies . Pasta is done and ready to serve Garnish with Basil leaves and Parmesan cheese.

Source:Manjula

Fish Fry and an award

2009-11-23T13:20:00.001-08:00

Ingredients are very few to get started with .. ..

FishBoneless- 250 gms,Tasting Salt-¼ tsp,Ginger-Garlic Paste- 1 Tsp,Red Chilly Powder- 1 Tsp,All Purpose flour/Maida- 1Tbsp,Corn flour-1½ Tbsp,Lemon -2,Egg – 2 Tsp,Food color-Pinch

Mix all the above ingredients and place the fish pieces and Let it sit for 10 min along with the food color being added to the mixture but its must that it should stay for 10 min as marinating and Deep fry the Fish pieces can be served as snack item or as Starters.

Tips: This is the recipe for Apollo fish I replaced with Salmon fish results were great

Iam really thankful to Sanghi for passing an Yummylicious award to me .

would love to share this Award with all my blogger friends !!

Noodles with Combo of Beans

2009-11-18T12:34:00.001-08:00

Here comes the recipe which is prepared my dear Husband. Of course out come would always be super if he wanted to give a try some thing in the kitchen. My kid also loved to have the noodles of course he loves noodles. With in 5 minutes He had Prepared This Yummy Recipe and we also end up finishing it so fast …

All You need is:

1 Can -Black beans frijoles Negroes

1 Can-Chickpeas

1 ½ Pack-Noodles

Green Chilies Slit-2

Bell Peppers Sliced-1

Tomato Sauce-1/4 Cup

Worcester Sauce-2Tsp

Red Chilly Powder- 1 Tsp

Salt- To Taste

Lemon Juice- To Taste

Soy sauce or Teriyaki sauce or combination of both -2tsp

Method to Prepare:

First Place the Noodles in Hot water until little bit soft enough to Cook Noodles.

In a Pan add 1 Tsp of oil and add Beans, Chickpeas & Noodles and add Green Chilies and Bell Peppers along with the Taste maker which comes along with the noodles Slightly Fry all these in Oil .Time to add our sauces then add Red Chilly Powder and Salt.

Garnish with Coriander Leaves. Ready to Serve

Tips:

You can use any Canned Beans of Your Choice Personally we like these Black Beans .

Vegetable Frankie

2009-11-06T12:19:00.001-08:00

Because of the Busy schedule these days most of us will go for Vegetable Frankie and burritos
or Stuffed breads or Even Salads .Basically an American type of Vegetable Frankie is Fill up with your desired Vegetarian like Beans or
Non vegetarian like chicken any thing you like and then Spread the Sauces or dressings and you are ready to go ..Usually Goes well with Brunch esp on Weekends or on a late Sunday morning. Brunch is somewhere between breakfast and lunch Esp weekends if i get up late Then This is the One i Prepare mostly both in American Style and Indian Style .

But Here i want to follow our Indian Spices for this Vegetable Frankie Hope you all like this
Half of this vegetable Frankie is good enough for kids and 1 Vegetable Frankie is enough for Adults This can be Taken at Lunch time which would enough for a Main course Meal
we can Prepare our Own Vegetable Frankie instead of buying it from out side
As always Home food can beat any other food bought at store.

All you need is :

Potatoes boiled & Mashed-2
Tomato Ketch up-1 Tsp
Chilly Sauce- 1 Tsp
Salt-to Taste
Chilly Powder-1 Tsp
Green Chillies 1 finely Soaked in vinegar-1/4 Cup
Bread Powder-1/2 cup
Masala Water- Add 1 Tsp Chat Masala Powder to 1/4 cup water
Ginger-Garlic Paste-1 Tsp
Cilantro-few Sprigs
Onions-1 Finely Chopped
Corn Flour- 1 1/2 Tsp

PotatoStuff:

Take Mashed Potatoes and Bread Powder and Ginger-Garlic Paste ,Red chilly Powder ,Salt ,Corn Flour
and Mix it well .I Prepared in cylidrical Shape so that it would exactly Fit in the Chapatis or Tortillas or Parotas
Now Deep Fry or Shallow Fry these Cylindrical Potato stuff after dusting with bread powder
and Keep it aside.
You can end up eating as it is when its fried but our intention is to eat with Frankie's

Now Take a Tawa or Skillet and Place Chapati/Parota/Tortilla Warm it up for few seconds now add some chillies from Vinegar
add chopped Cilantro Leaves,Onions,Masala Water,Tomato ketchup,chilly Sauce
Spread all the above on Tortilla.When the filling is ready Time to put Our cylindrical Potato Stuff in the middle
Sprinkle Little bit Lime juice as well on Tortilla when you are Spreading all the ingredients
mentioned above roll it from one end to other end .Ready to serve
Ready to go for complete Course Meal .

Tips:

For Healthier version always Shallow Fry the Cylindrical Potato Stuff
Want to go for Restaurant Style Then Twice you got to Deep Fry these Potato Stuffed ones
Filling is up to your choice You can Spread Lettuce Along with the Dressing and Enjoy the Lunch
Or want to Try Some thing Spicy then I say definitely this is the one you got to give a try
For kids Don't Put the Chilly Sauce instead go for Tartar Sauce . or Ketchup is also fine with them
You can even skip the Green chillies Soaked in Vinegar
But my kid even though he is not used to spicy stuff but liked it with green chillies soaked in vinegar
Enjoy Ur Lunch With Vegetable Frankie !!

This goes to Meeta's Monthly MingleBrunch.

Gulab Jamuns

2009-10-31T11:02:00.001-07:00

HomeMadeJamuns From the Scratch : A Deepavali Treat :Prepared These Jamuns on Deepavalli. First time i tried making Jamuns from the scratch and guess what with the out come .. These Soft cuties i loved it. Otherwise everytime i end up making the storebought ready made mixes regarding the measurements I was little Skeptical Later on Lataji cleared my doubts .Thanks Lataji .
This Goes to Srivallis ICC Challenge
Comming to the Recipe i tried Indo's way of making out jamuns.

For Khova:
In a wide mouthed heavy bottom pan add the milk and heat it in a medium flame (add a couple of stainless steel spoons into the milk to avoid burning)..Reduce the milk for 3-4 hours till the milk solidifies and becomes thick.Whip together yogurt and baking soda...To the khova add the flour and yogurt mixture and knead till it forms a pliant dough. (make sure not to add too much flour, just enough flour to make the khova pliant)Make 3/4 inch diameter balls and set aside...

For Sugar Syrup:

In a pan add the sugar and just enough water to cover the sugar. Heat till it comes to a boil,add the cardamom powder...Squeeze the half of the lemon (this is to avoid sugar crystals). Set aside.

Heat the ghee and deep fry the balls, adding a few at a time till golden brown.

Cool the balls and soak them in the sugar syrup...Let sit for a few hours.

Normally ghee is recommended for frying the jamuns, but regular cooking oil can also be used.

Can also Served With a Scoop of Icecream and Flavour of ur Syrup .

Here i drizzled Strawberry Syrup .

Awards

2009-10-30T12:32:00.000-07:00

I would like to convey my thanks to my loving friend

Babli and Priya for passing me these beautiful awards. I am delighted to get the awards.

Rajma Masala Curry :

2009-10-29T13:32:00.001-07:00

Eating Kidney beans is Ideal Food Related to Health Concerns
It Goes well with Chapati or Steamed Rice . I Always make Curry with Rajma , i like My version of doing this Curry With Rajma .
you can also Use Canned Kidney Beans/Rajma as well To Prepare this Curry
But Generally I use Fresh Kidney Beans instead of Frozen and Pressure Cook them until its cooked Then i start Preparing curry once everything is ready with Rajma and Potatoes
If The Kidney Beans are Cooked and Potatoes are Boiled enough Then Maximum Time to Prepare This Rajma Masala Curry is 15 min .

Ingredients:

Rajma/Kidney Beans- 1 Cup,Potatoes-3 Boiled and Mashed ,Onions-2 Finely Chopped,Green Chillies-1 Chopped finely,Dry Mango Powder/Amchur Powder -1/2 Tsp,Salt-To Taste,Red Chilly Powder- 1 1/2 Tsp,Chat Masala Powder- 1 1/2 Tsp,Ginger-Garlic Paste-1 Tsp,Tomatoes-2

Method To Prepare:

In a Pan Add Oil , Add Green chillies,Onions Let them Fry until Light brown in color.Add Tomato Pieces to it ,Let the Toms Cook Properly Add Ginger -Garlic Paste With addition of Turmeric Now Time To add our Main Ingredient
Rajma/Kidney Beans and Mashed Potato Let it Cook for a while . Add Red Chilly Powder and Cook with a Lid on it
Now You can see Gravy Consistency in the Curry Add Amchur Powder and Salt and add Chat Masla Powder .
Garnish with Cilantro.
Its done .
Ready To Serve With Roti/Steamed Rice .

Tips:you could add a great taste to it by adding one spoon of Garam Masala which is a special blend of mixed spices...But it's just as great without it!"

I'm Sending this to My Legume Love Affair by Cook sister ,event by Susan of The Well-Seasoned Cook , And also to "JFI: Rajma Event" hosted by Divya of Divya-Dilse and Indira of Mahanandi

French Macarons :

2009-10-27T16:31:00.001-07:00

This is My DB First Challenge : Macaroon
When Ever i used to see these Macaron Pics felt i should also give my hands on this to try for a macaron .Iam glad that i got an oppurtunity to try my Fav Macarons..But mine were not still Perfect Macarons
When i tried for the first time because of the Variance in Temp i could see crack on my Tops
but wanted to give a try Again for these Little Cuties..

Iam really Thankful To Deeba of Passionate baking and Parita who Helped me through their Suggestions ..Thanks Girls you made my day by Expressing your thoughts on this .......
Followed the recipe Of 1 Egg white from Parita.

cut and copied the recipe from Parita
Makes 8 macarons
Ingredients for Macarons:
1 egg white aged for 48 hours in fridge(Remove from fridge before 3 to 4 hours to bring the white to room temperature)
65 gms icing sugar
40 gms powdered almonds (sieved)
15 gms castor sugar (I used very fine)
Ingredients for Chocolate Ganache:
50 ml heavy cream
60 gms bittersweet/semisweet chocolate

sieve the almond powder and than measured 40gms.
Mix together powdered sugar and almonds (make sure you dont have any lumps).
Beat the egg white with a electric beater
until frothy.
While beating add in the castor sugar (and 1 to 2 drops of color if desired) and beat at high for 2 mins until glossy stiff white meringue forms.
Fold the almond and sugar mixture with meringue in 4 to 5 turns. Donot over mix. Fold very gently in one direction only.
Scrape the batter in a pastry bag (standing the bag in a tall glass helps if you're alone).
Pipe the batter on the parchment-lined baking sheets in 1-inch (3 cm) circles (about 1 tablespoon each of batter), evenly spaced one-inch (3 cm) apart.
Rap the baking sheet a few times firmly on the counter top to flatten the macarons, and let it sit for 40 mins.
After 30 mins preheat the oven to 160 degrees C.
Bake the macarons for 10 mins and then reduce the temperature to 140 degrees C and bake for another 4 to 5 mins.
Cool completely and store them in air tight containers. Procedure for Ganache:
Heat the cream in a pan, as soon as it stars boiling on the sides remove from heat and add the chocolate pieces in them.
Let it stand for a min.
Whisk gently until smooth paste.
Cool completely before using, after it has cooled ganache will become thicker in consistency and is easy to pipe. Sandwich the macarons together with a tsp of ganache and store them in air tight container. They will stay upto 5 days.
Its done .

For the batter, I used David Lebovitz’s recipe. For baking the macarons, I reduced the temperature of the oven from 180 deg, as it proved to be too much. The first batch cracked, but the second batch ( with the same batter and with some resting) produced great results. When i tried for the first time because of the Variance in Temp i could see crack
on my Tops
but wanted to give a try Again for these Little Cuties..
I pre heated the oven at 170 deg C and lowered to 150 deg C . The tray with the piped shells was then baked in the centre of the oven for 10 minutes. I rotated the tray and baked for another 5 minutes.

Atleast This time i could See Feats showing up for the macarons when they were baking back in the oven . but i must admit that Taste is really Awesome it Justs melts in Your mouth .

Mandatory:
-Make Claudia Fleming’s recipe for macaroons
-Fill and sandwich the macaroons

Optional:
-Flavor variations and decoration
-If you have a nut allergy, find a good nutless meringue cookie recipe but you must make them into cookie sandwiches with some kind of filling
If you are vegan, I don’t know what you can use as an egg substitute. Suggestions are welcome.
Preparation time: Not taking into account the amount of time it takes for you to bring your egg whites to room temperature, the whole baking process,
including making the batter, piping and baking will probably take you about an hour to an hour and a half. How long it takes to
make your filling is dependent on what you choose to make.
Actual baking time: 12 minutes total, plus a few minutes to get your oven from 200°F to 375°F.
Equipment required:
• Electric mixer, preferably a stand mixer with a whisk attachment
• Rubber spatula
• Baking sheets
• Parchment paper or nonstick liners
• Pastry bag (can be disposable)
• Plain half-inch pastry bag tip
• Sifter or sieve
• If you don’t have a pastry bag and/or tips, you can use a Ziploc bag with the corner snipped off
• Oven
• Cooling rack
• Thin-bladed spatula for removing the macaroons from the baking sheets
• Food processor or nut grinder, if grinding your own nuts (ouch!)

The 2009 October Daring Bakers’ challenge was brought to us by Ami S. She chose macarons from Claudia Fleming’s The Last Course: The Desserts of Gramercy Tavern as the challenge recipe.

The following is the recipe that we had to follow-
Ingredients
Confectioners’ (Icing) sugar: 2 ¼ cups (225 g, 8 oz.)
Almond flour: 2 cups (190 g, 6.7 oz.)
Granulated sugar: 2 tablespoons (25 g , .88 oz.)
Egg whites: 5 (Have at room temperature)

Directions:
1. Preheat the oven to 200°F (93°C). Combine the confectioners’ sugar and almond flour in a medium bowl. If grinding your own nuts, combine nuts and a cup of confectioners’ sugar in the bowl of a food processor and grind until nuts are very fine and powdery.
2. Beat the egg whites in the clean dry bowl of a stand mixer until they hold soft peaks. Slowly add the granulated sugar and beat until the mixture holds stiff peaks.
3. Sift a third of the almond flour mixture into the meringue and fold gently to combine. If you are planning on adding zest or other flavorings to the batter, now is the time. Sift in the remaining almond flour in two batches. Be gentle! Don’t overfold, but fully incorporate your ingredients.
4. Spoon the mixture into a pastry bag fitted with a plain half-inch tip (Ateco #806). You can also use a Ziploc bag with a corner cut off. It’s easiest to fill your bag if you stand it up in a tall glass and fold the top down before spooning in the batter.
5. Pipe one-inch-sized (2.5 cm) mounds of batter onto baking sheets lined with nonstick liners (or parchment paper).
6. Bake the macaroon for 5 minutes. Remove the pan from the oven and raise the temperature to 375°F (190°C). Once the oven is up to temperature, put the pans back in the oven and bake for an additional 7 to 8 minutes, or lightly colored.
7. Cool on a rack before filling.

Enjoy The Macarons.

Mango Rasam

2009-10-20T12:36:00.001-07:00

Want to Taste Sweet and Sour at the same Time no Problem Here is the Recipe!!

Mango Rasam

Both Sweetness and Sourness can be found in this Rasam . Sourness with the Mango itself you will have in it and With the Addition of Sugar in this Rasam adds nice Sweetness at the time Sourness Both at a time Which Tastes really Great !!

Mangoes-1 cup diced
Onions-1 cup Finely chopped
Sugar-1 Tsp
Red Chilly powder-1/2 Tsp
Salt-1/2 Tsp
Turmeric - 1/2 Tsp
Fenugreek Seeds-1/8 Tsp
Cumin Powder-1 Tsp
Cumin seeds - 1Tsp
Mustard Seeds- 1Tsp

Method To Prepare:

In a Pan Add 1/2 Cup Oil Add Mustard Seeds and Cumin seeds Let them Splutter
Add Onions Let them Fry in Oil Now time to Add Turmeric,Diced Mango pieces
Add 1/2 Glass of Water to it Let Mango Pieces boil in Water .Add Red chilly powder,Salt
Sugar let it boil until You see Mango Pieces are cooked throughly
Add Roasted Cumin And Fenugreek Powder Let it Stay for 5min
Its done .Garnish with Curry and Cilantro Leaves .
Goes well with Steamed Rice

Tips: It would Stay for longer Usage , Thats the reason added 1/2 cup Oil .If you dont want to add too much Oil .You can add at ur convenience .

Awards

2009-10-18T15:56:00.001-07:00

Thanks Sanghi for Sharing these awards with us ..

i would like to share with all my blogger friends ... Kindly Pick these Awards Dear!!

Happy Diwali ........

2009-10-14T14:56:00.000-07:00

A very " Happy and Prosperous Diwali" to all my friends , family and the readers of PrasuKitchen

Happy Diwali :Banana Flowers

2009-10-14T13:43:00.001-07:00

You might have wondering why this item is called as Banana flowers because when You fry in Oil It Opens up in the form of Banana Flower so that's the reason the name Comes hence forth..

Banana flowers

All you need for this sweet item is Very Less ingredients :
Maida/All Purpose Flour -1 Cup
Cardamom Powder-1/4 Tsp
Oil-As Required for Deep frying
Ghee - 1 Tbsp

Method To Prepare:
1)Prepare the dough with Maida As you Prepare-Chapati dough With amount of Water required to Prepare the dough , no salt required While Preparing dough and add 1Tsp hot Ghee while Preparing the dough which makes them crispy when u fry in deep oil
2)Mean while You Prepare the Sugar Syrup add little bit amount of water to the Pan and then add 1 1/2 cup Sugar and it should form like string that's the right consistency and add cardamom Powder
3)Roll Dough into Round balls of desired size and Roll it Like a Puri . Cut into cylindrical length wise and try to fold using the ends
4) Time to deep fry these Rolled ones and Add to Sugar syrup and Let it stay for 2min
and Then Keep it aside .

It doesn't take much to Prepare this Banana Flowers.
Its Crispy and at the same time Sweet ness to keep you munching the whole day !!

Sending this Entry along with following entries also sending Baadusha, Kaju Katli, Sesame Ladoo to Diwali Contest 2009 hosted by Priya
and also to Sweet Series Event hosted by sireesha of Mom's Recipes .

Egg Plant Raita:

2009-10-12T14:07:00.001-07:00

I love Raita with the combination of Veggies Like Eggplant ,Bottlegourd(Sorakaya),Snake-gourd(Potlakaya),and also with Tomato .You can view Tomato Raita here.
Cooking Time :10minutes.
Here are the Ingredients we need to Prepare This Egg Plant Raita :
Indian Eggplants-10-12- Diced .
Green chillies-4
Ginger-1 inch Grated.
Coconut Powder- 1 Tsp
Salt-To Taste
Grind to Coarsely Paste : Green Chillies and Ginger and Keep it aside.

We need Very Few ingredients to Get Started :

Below mentioned Picture is Curd/Yogurt which we have to Use in EggPlant Raita

First Start with Tempering Add 2 Tbsp Oil,1 Tsp Mustard Seeds and Cumin Seeds Let them splutter
Add 1 Tbsp of Urad Dal and Chana Dal ,Onions-1 ,Dry Red Chillies-3,Curry Leaves-Few Let them fry well in the Oil now time to add the Paste Let it fry for couple more minutes,
Add Eggplants Put the Lid and Let the Egg plants Cook Throughly until They are Sliglty Mushy
When EggPlants are Cooked then add Salt .At the end of the Cooking Process Add Dry Coconut Powder 1 Tsp
Now before You Transfer to Raita ie Curd Mixture Make Sure Curry is cool enough to Transfer Then and Add the tempering to it along with the salt .

Ready To Serve.

Tips:Always Allow Curry to Cool Before you add to Yogurt .

Veggi Omlette:

2009-10-10T04:57:00.001-07:00

If you are in a Hurry wanted to Prepare a Quick Breakfast and at the same it should be a healthy recipe
Cooking Time : 2Minutes
so Here it is :

Ingredients:
Milk-2 Tsp
Oil-1/4 Tsp
Veggies:Carrot,Capsicum,Tomato,Onion:Cut into Ring Shaped
Bean Sprouts : Crushed Powdered .
Chilly Powder-Pinch(optional) or Can also use Pepper Powder
Salt-1/2 Tsp
Sugar - Pinch
Egg-1

Method To Prepare:

Take the Egg and beat it and Put it in a bowl and Add Milk,Chilly Powder,Salt,Sugar,Bean Sprouts crushed and Little bit of water and whisk it well.
Take a Pan add Oil When the Oil is hot Then time to Pour Egg Mixture and Let it cook Once its half cooked then Add Veggies .If its cooked then turn to other side of it and let it cook for a while
Its done .

kids will love this
If you feel that after seeing the veggies they stop eating this then cut those Veggie rings to finely Chopped so that they cant see the veggies .
but iam sure they will love to have it with all these veggies which is really healthy for everyone .

sending this entry to Divyas Show me your omelete event .
thanks divya for accepting the entry dear .

Egg Plant Fry :

2009-10-09T12:41:00.001-07:00

As i have been to Farmers market Last Weekend For Eggplant Picking so bought enough Indian Egg plants .I must admit one thing here : Ladies who have their own Gardens at home are really Lucky because the taste which we get from here and what we buy from Local Grocery stores it differs.I Prepared Egg plant Fry and these are really tender and Juicy and so Yummy to Taste . its so soft and tender that you will fallin love with the curry .
It doesnt take much time while cooking as well because we all know Egg plants Cook Fast .

Cooking Time :10minutes.
Here are the Ingredients we need to Prepare This Egg Plant Curry :

Indian Eggplants-10-12- Diced .
Green chillies-4
Ginger-1 inch Grated.
Coconut Powder- 1 Tsp
Salt-To Taste
Grind to Coarsely Paste : Green Chillies and Ginger and Keep it aside.

Tempering we need all these items which are shown in the below Picture :

We need Very Few ingredients to Get Started :

First Start with Tempering Add 2 Tbsp Oil,1 Tsp Mustard Seeds and Cumin Seeds Let them splutter
Add 1 Tbsp of Urad Dal and Chana Dal ,Onions-1 ,Dry Red Chillies-3,Curry Leaves-Few Let them fry well in the Oil Add Grinded Paste
Add Eggplants Put the Lid and Let the Egg plants Cook Throughly until They are Sliglty Mushy
When EggPlants are Cooked then add Salt .At the end of the Cooking Process Add Dry Coconut Powder 1 Tsp

Ready To Serve.

Mutton Biryani

2009-10-06T11:42:00.001-07:00

Who doesnt like Biryani ...My kid loves Biryani he likes the flavour of it irrespective of whether it is chicken or mutton .

Here are the ingredients we need for Mutton Biryani

Rice- 1 cup
cloves-3
Pepper corns-2
Cardamom-3
Black Cumin seeds /jeera - 1Tsp
Cinnamon stick -2 inch piece
Green chillies-3 slit
Ginger-garlic paste- 1 Tsp
Yogurt-1/2 cup
Cilantro,mint leaves-garnishing
Coriander powder-1 Tbsp
Cumin powder- 1 Tbsp
Biryani masala powder- 1 Tbsp (optional)
Red Chilly powder- To taste
Salt-To taste
Bay leaves- 2
Turmeric powder- 1 Tsp
Fried onions-1/2 cup (optional)
Saffron - 1 Tsp .
Roast Cashew nuts and Raisins and keep it aside

Directions To Prepare:
1) Wash and soak rice for an hour
2) Take a Pan and add butter and oil .After oil is hot meanwhile
Keep a cut on Mutton with a knife
3) In hot oil Add Cloves,Peppercorns,cardamom,cumin seeds,cinnamon,Bay leaves
green chillies let it cook then time to add ginger-garlic paste add Mutton pieces
let it cook for a while
4) mix yogurt with all dry masala powders along with biryani masala powder and mix it well
now add this yogurt mixture , if you want more gravy adjust yogurt accordingly .
cook until Mutton is cooked.
5) time to cook our rice until 3/4 done add 1Tsp of Olive oil along with
1 Tsp of Saffron and adjust salt accordingly add few mint leaves for flavor
6) Now time to Place a baking tray in the oven . Spray the olive oil and then
add Mutton pieces then on top of it add rice on top of this spread mint leaves
and cilantro leaves on top of this Spread fried onions along with cashew nuts and raisins
Repeat the layers as above.
7) Cover with aluminum foil and bake it for an 30 minutes - 45 minutes at 350 F.

Mutton Biryani is Ready to Enjoy !!!

Hope you all enjoy the Recipe as much i do ....

Awards

2009-09-30T13:19:00.000-07:00

I got all these Awards from my loving Friend Babli . Thanks dear for showering me with these Awards .

Jantikalu or Muruku

2009-09-30T13:11:00.001-07:00

This is 2nd ICC Challenge Jantikalu/Muruku , iam glad that i got an oppurtunity to try this recipe Which iam really Happy with the Outcome .

Preparation Time : 20 - 30 mins
Cooking Time : 20 - 30 mins
Makes : app 250 kg of Muruku
Cuisine: Andhra & Tamil Nadu

Utensils needed:
Muruku /Chakli Press.
Kadai

Ingredients Needed:

Raw Rice - 4 cups
Urad Dal - 1 cup
Water - app 1/2 cup or more

For Seasoning

Cumin seeds - 1 tsp
Sesame seeds- 1 tsp
Asafetida/ Hing - 1/2 tsp
Salt to taste
Butter - 75 gms

Method to prepare:

1)Wash and drain the rice. Shade dry the Rice for 1/2 hr. Dry roast the Urad dal to light brown.

2)Allow it to cool.
3)If you are using more quantity, you can get it ground in rice mil, else use your mixie to grind both Rice and Urad dal.

4)First grind rice into a fine flour, keep it aside. then grind the urad dal to fine powder.

5)In a wide vessel, take both the flours along with salt. Mix well.

6)Add cumin, Sesame seeds to the flour, mix well.

7)Whether you use Asafetida powder or the solid ones, you got to mix it in water, make sure it is dissolved before adding to the flour. If its not dissolved properly, when deep frying the muruku, there are chances for the hing to burst our due to air bubbles. Mix in the hing to the flour and finally add the butter. Gather everything well and you will get more of a crumbling mixture.
Now slowly add water and knead a dough which is little more softer than the puri dough.

8) Heat a kadai with oil enough to deep fry. Once the oil is hot enough, simmer to low flame.

9) Take the Muruku Aachu, wash and wipe it clean. Then divide the dough into equal balls. Fill the Muruku maker with the dough.

10)You can either press it directly over the flames or press over a paper and gently slide it down the hot oil. But since the quantity mentioned here is less, you can press it directly over the kadai. Cook over medium flame, using a slotted spoon, turn it over to other side to ensure both sides turn golden colour.
You will know by seeing the colour that its cooked.

11)Remove to a kitchen paper and store it in a air tight container.This normally stays good for weeks, provided you forget about these which hardly happens!

This goes to Srivalli's Indian Cooking Challenge along with Chitti Chegodilu

Palak chat

2009-09-15T12:53:00.001-07:00

We have heard of Papdi chat , i know to make Papdi it may be time consuming so why not try with Spinach (Palak) and satisfy the taste with that .
i know most of us are chat lovers , we all love to have spicyness in our food at the same time sweetness so here i Present to you for all Chat Lovers (Spicy food lovers and also sweet lovers ).
I'm sure you will love this as much as i do .When i was eating this i felt like I'm eating Sev Puri back in India .

I'm sure you will also have that feeling then why not wasting time so lets get started for this Yummy Chat !!!!!!!! This recipe is taken From Sanjeev Kapoor .
I just recalled my old memories where i used to hang out with every one to eat Chats .

Ingredients:
Besan/Chick Pea Flour
Salt- To Taste
Red chilly Powder-To Taste
Turmeric-Pinch
Ajwain/Tymol Seeds-1/8 Tsp
Spinach Leaves-8
Boiled Potatoes Cubed-1
Onions Finely Chopped-1
Curd (yogurt)-1/2 Cup
Tamarind Chutney-2 Tsp
Sev- 1/4 Cup

Method To Prepare:
Mix Chick Pea Flour,Salt,Red Chilly powder,Ajwain/Tymol Seeds all these
Add enough Water to Prepare like batter
Wash the Spinach Leaves and Dip it in the Batter and Deep fry them until golden brown in color Turn on both the sides to let them fry .
In a bowl Add Curd to it ,
Make sure it should be thick enough don't add any liquid content of curd to it
Add 1 tsp Sugar to The curd and mix it well .Place Spinach (Palak) Pakoras and Make it into Half and Place it on the Plate on top of it Add Boiled Cubed Potatoes Add onions Now time to Add Curd ,Tamarind Chutney , Sprinkle little bit (Red Chilly Powder,Roasted Cumin Powder,Black Salt,Salt)
On Top of it Yes your right Sev !!

Tips:
Take the Help of Cheese Cloth to get curd .
You can eat Spinach Fried ones as well . that's also good to taste

Spinach Leaves Pics After Frying :

Award

2009-09-14T11:02:00.000-07:00

Thanks Lissie , for passing these awards to me . so sweet of you .
You made my day dear !! I'm really happy to receive from you .

I would like to Pass these Awards to :

Padma, LataRaja , PriyaRaj, Sanghi, Sarah &Naveen, Parita,

Chitra ,Sanghi, Mye,FaizaAli , Babli, Duchess

Veg-Dry FruitCustard and an Award

2009-09-13T14:18:00.001-07:00

Most of us have tasted FruitCustard why dont we try with Veggies ..
its equallly tastes good when we try with Veggies .Used Bottleguard(Sorakaya) and Carrot as Veggies and rest of the Procedure is as same as Fruit custard .We had it after dinner , My husband is not fond of dessert Person and he liked it . Even kids will love to have it . This is also a Healthy Dessert which has BottleGuard and Carrot which had enough nutrients and at the same time Yummy to Taste.Garnish the dessert with all Dry Fruits like Apricots,Raisins,Cranberries ,Pistachios,Almonds .
This Serves for 2-3 People . if you want you can double the recipe.

Ingredients:

Milk -3/4 of glass
BottleGuard(Sorakaya)-1/2 Cup Grated
Custard-1 Tsp
Carrot-1 Cup Grated
Sugar -1/2 Cup
Cardamom Powder-1/2 Tsp
Dry Fruits-Cashewnuts,Apricots,Pistachios,Almonds,Cranberries

Method To Prepare:

Take a bowl and Add Milk and let it heat on medium heat and in a seperate bowl take 3Tsp milk and add Custad Powder of 1Tsp mix it well and keep it aside.
Now to that boiled milk Add Sugar and Cardamom Powder , Milk should reach to thick consistency with in 5minutes it would be done .
In a Pan add Ghee and Fry all the Veggies (Bottleguard and Carrot grated) until it changes its color .In the same pan fry DryFruits like Cashewnuts and Raisins and keep it aside
As soon the Milk reaches to the desired consistency add Fried Veggies and Dry fruits and Custard Mixture and Mix it well

Its done .

This goes to Sanghis FIL Event and also sending following entries to the same event .

Vanilla Pudding

Khulfi Icecream

Mango Icecream

Tips:

i was not having raisins so used cranberries instead of that .
make sure you mix custard with out any lumps You can also drizzle Honey on top of the dessert kids love it .

Awards

2009-09-10T18:51:00.000-07:00

Thanks Sailaja For Passing these Awards to us . These awards are motivating . i would really like to share with all my blogger friends .

Thanks Chaitra of Aathidhyam for presenting this award for all who participated in her Rice feast event. So nice of you chaitra!:)

Chicken Yoga

2009-09-10T12:45:00.001-07:00

Chicken Yoga name sounds different right .. i too felt the same way when i saw this item on a menu in a restaurant ... so thought of trying that dish .It was a hit so thought of sharing the recipe with you all .... tried with very little bit chicken to see how it goes .. you wont believe its just gone with in minutes .. my kid loved it . As you add curd to This Chicken you have Sourness as well as Spicyness in the Dish because of Chillies which adds great taste to the dish .

Ingredients:

Chicken -200gms
Salt-To Taste
Turmeric-1/8 Tsp
Chilly Powder -To Taste
Corn flour-1/2 Tsp
Maida -1/2Tsp
Red Color-Pinch (Optional )
Oil-1 Tsp
Garlic-1 Tsp
Dry Red chillies-2
Curd-1/4 Cup
Capsicum -Few Slices
Onion -Few Slices

Method To Prepare :

First Cut the chicken into small pieces and Add Salt,Chilly Powder,Turmeric and mix it well.
Add corn flour,Maida and mix it well .
Add color to it
Now Fry these chicken Pieces until light brown in color

Tempering :
After frying chicken Pieces next Part is Tempering .
Add Oil,Garlic,Dry Red Chillies,Little bit Salt,Red chilly Powder,little bit color ,Capsicum,Onion and fry well for 2 minutes
Its done .

Tips:

Use Very little oil for tempering because already you fried the chicken so you dont want the dish to be any oily .I added Red color Pinch of it while frying the chicken and during Tempering as well.
Can also use Spring Onions For Garnishing .

Sending this entry along with below entries to Think Spice and Sunitas Blog

Cauliflower Pickle Gongura Mutton Curry Leaves Pulusu
Bagara Tomato Rayalseema Vakaya Curry

cucumber pickle Fried fish lamb curry Carrot pickle Parota

Award

2009-09-09T02:49:00.001-07:00

Gold Friend Award :
My dear Loving Friend Sanghi has Passed on this Award as a mark of her 100th Post .
Thanks Sanghi for Passing a Friendship Award . i'm so honoured to receive from you dear .

Thanks Shanti for giving me the "Participation Award" ......