Small Capsicum - 4
Fried Peanuts - 6 tspns
Nuvvulu - 6 tpsns
Dry coconut powder - 2 tspns
Jeedi Pappu
Ginger Garlic Paste
Cinnamon - 2 small peices
1. Mix Peanuts, Nuvvulu, Coconut powder, Chillie powder, Jeedi pappu, Ginger garlic paste, cinnamon into a fine paste by adding little water. Add salt to this paste
2. Cut capcisum into half. microwave it for 3-4 mins till tender. let it cool
3. Stuff the masala into the capsicum
4. Take oil in a pan and add jeera, cinnamon, onion paste and fry well. Add tomato puree. ddlittle masala into this. Add the stuffed capsicum and add little water.
5. Close lid and let it cook on low flame.
6. Turn capsicum other side and let it cook well. Remove from heat once cooked.
Serve hot with Rice and ghee.
Saturday, March 20, 2010
Saggu biyyam Punugulu
Saggu biyyam - 1 cup
Curd- 2 cups
Maida - 2 tspns
Rava - 1 tspn
Onions chopped - 1 cup
Green chillies - 3-4 finely chpped
Jeera
Baking Soda
1. Soak Saabudaana in curd for 3-4 hrs alon with little soda. you will notice that saggu biyyam will almost increase in size by 150%.
2. Add all ingridients listed and salt to taste. Mix well.
3. Take oil in a pan for deep fry.
4. Make small balls and deep fry in oil.
Serve hot with Chutney or Tomato Sauce.
Curd- 2 cups
Maida - 2 tspns
Rava - 1 tspn
Onions chopped - 1 cup
Green chillies - 3-4 finely chpped
Jeera
Baking Soda
1. Soak Saabudaana in curd for 3-4 hrs alon with little soda. you will notice that saggu biyyam will almost increase in size by 150%.
2. Add all ingridients listed and salt to taste. Mix well.
3. Take oil in a pan for deep fry.
4. Make small balls and deep fry in oil.
Serve hot with Chutney or Tomato Sauce.
Kaakarakaaya Pachadi
Finely cut kaakara kaay peices
Onions - 1 cup chopped
Tamarind pulp
Jaggery
1. Take oil in a pan and add chana daal, urad daal, jeer, turmeric, red chillies, vaamu and fry well. Take it out after frying.
2. Add finely cut kaakara kaaya peices in the same oil. Let them cook well. Add onion and fry them as well
3. Grind 1 & 2 to a fine paste by adding tamarind pulp, Jaggery
4. Season point3 with with curry leaves,hing & aavalu
Serve with Rice and Daal.
Onions - 1 cup chopped
Tamarind pulp
Jaggery
1. Take oil in a pan and add chana daal, urad daal, jeer, turmeric, red chillies, vaamu and fry well. Take it out after frying.
2. Add finely cut kaakara kaaya peices in the same oil. Let them cook well. Add onion and fry them as well
3. Grind 1 & 2 to a fine paste by adding tamarind pulp, Jaggery
4. Season point3 with with curry leaves,hing & aavalu
Serve with Rice and Daal.
Alasandala Chaaru
Alasandalu - 1 cup
Green chillies
Ginger - Garlic
Coriander
Maamidi kaaya mukkalu - Raw mango peices
1. Presure cook alasandalu for 5-6 whistles and mash them well
2. Take oil in a pan and season with chana daal, urad daal, hing, turmeric, jeera, ginger, garlic and curry leaves. and mango peices. Fry well. Add cooked alasandalu now.
3. Add enough water to desired consistency. Remove from heat after cooked.
Serve hot with Rice and ghee
Green chillies
Ginger - Garlic
Coriander
Maamidi kaaya mukkalu - Raw mango peices
1. Presure cook alasandalu for 5-6 whistles and mash them well
2. Take oil in a pan and season with chana daal, urad daal, hing, turmeric, jeera, ginger, garlic and curry leaves. and mango peices. Fry well. Add cooked alasandalu now.
3. Add enough water to desired consistency. Remove from heat after cooked.
Serve hot with Rice and ghee
Gutti Kaakara kaaya
Kaakara kaayalu long thin ones - 5-6
Lime juice - 1 half cup
Curd - 1 cup
Coconut - 5-6 tbspns
Chillie powder - 3 tbspns
Garlic - 10 to15 pecies
1. Peel the kaakarakaaya- bitter gourd. Slit on one side. Rub salt enough for each peice.
2. Apply lime juice to all the peices
3. Take a bowl and add curd to it. Put these peices into the curd. Rub the peices well in curd
4. Take a pan and put this mixture in and let it cook in low flame till the kaakarakaaya is cooked well.
5. Take off heat and let it cool.
6. Grind coconut, garlic, chillie powder
7. Stuff this masala into the kaakarakaayas. Tie these with a smal thread to hold the masala together
8. Take oil in a fan and put these peices in it. Fry well.
Serve wit hot rice and ghee.
Lime juice - 1 half cup
Curd - 1 cup
Coconut - 5-6 tbspns
Chillie powder - 3 tbspns
Garlic - 10 to15 pecies
1. Peel the kaakarakaaya- bitter gourd. Slit on one side. Rub salt enough for each peice.
2. Apply lime juice to all the peices
3. Take a bowl and add curd to it. Put these peices into the curd. Rub the peices well in curd
4. Take a pan and put this mixture in and let it cook in low flame till the kaakarakaaya is cooked well.
5. Take off heat and let it cool.
6. Grind coconut, garlic, chillie powder
7. Stuff this masala into the kaakarakaayas. Tie these with a smal thread to hold the masala together
8. Take oil in a fan and put these peices in it. Fry well.
Serve wit hot rice and ghee.
Friday, January 29, 2010
Spinach Soup
Palak - Fresh bunch
Tomatoes - 1 big one
Onion - 1 small cut into peices
Corn flour 1 tspn
Salt to taste
Butter
Pepper
Jeera
1. Take water and add palak leaves and tomatoes. Boil them and cool them. Grind this to a paste and filter this.
2. Take butter in pan and add jeera to it. Add the palak filter to this
3. Boil this and add a little pepper powder
4. Mix 1 tspn of corn flour in little water and add to point #2
5. Once the soup thickens remove from heat and serve hot.
Tomatoes - 1 big one
Onion - 1 small cut into peices
Corn flour 1 tspn
Salt to taste
Butter
Pepper
Jeera
1. Take water and add palak leaves and tomatoes. Boil them and cool them. Grind this to a paste and filter this.
2. Take butter in pan and add jeera to it. Add the palak filter to this
3. Boil this and add a little pepper powder
4. Mix 1 tspn of corn flour in little water and add to point #2
5. Once the soup thickens remove from heat and serve hot.
Mushroom Babycorn Masala
Mushroom - small peices 1 cup
Baby corn - 1 cup
Capsicum - 1 cup (small peices)
Tomatoes - 4 big ones - puree
Coriander
Garam Masala, Dhaniya powder
Milk cream
Cashew paste
1. Take oil in a pan and add jeera. Add ginger garlic paste
2. Add finely chopped onion and fry till golden brown
3. Add mushroom, baby corn, capsicum and fry till tender with closed lid. Add Salt.
4. Add tomato puree and cose the lid again. Cook for 5 - 10 mins
5. Now add cashew paste and add little water
6. Add garam masala and Dhaniya powder
7. Once all vegetables are cooked well, then add milk cream and remove from heat
Garnish with coriander leaves and serve hot with Chapati / Rice.
Baby corn - 1 cup
Capsicum - 1 cup (small peices)
Tomatoes - 4 big ones - puree
Coriander
Garam Masala, Dhaniya powder
Milk cream
Cashew paste
1. Take oil in a pan and add jeera. Add ginger garlic paste
2. Add finely chopped onion and fry till golden brown
3. Add mushroom, baby corn, capsicum and fry till tender with closed lid. Add Salt.
4. Add tomato puree and cose the lid again. Cook for 5 - 10 mins
5. Now add cashew paste and add little water
6. Add garam masala and Dhaniya powder
7. Once all vegetables are cooked well, then add milk cream and remove from heat
Garnish with coriander leaves and serve hot with Chapati / Rice.
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