Phanitha's Kitchenette

Spongy egg in a sweet and sour gravy

2011-12-28T22:30:00.006+09:00

INGREDIENTS

3 large eggs

1 large onion (thinly sliced)

1 large tomato (chopped into small pieces)

1/2 tsp Turmeric powder

1 tsp Red chili powder

1/2 tsp Mustard seeds

1 tsp Ginger garlic paste

1 small lime sized ball of Tamarind (make into pulp)

1 tbsp Oil

salt to taste (I used garlic salt)

PROCEDURE

1. Whisk the 3 large eggs in a bowl with a pinch of salt and red chili powder. Steam the whisked eggs until well done(they look airy and spongy). Allow to cool and cut into 1 inch pieces.

2. In a wok heat oil throw in mustard seeds once they start spluttering add thinly sliced onions, turmeric powder, red chili powder and ginger garlic paste. Saute until ginger garlic is cooked and onions turn soft and slightly brown.

3. Add chopped tomato followed by tamarind pulp. Add some water and allow to cook. Adjust water according to desired consistency of gravy.

4. Add the spongy pieces of egg into the gravy, allow the egg pieces to absorb the gravy well.

Turn off heat and serve with hot rotis.

Eat up!

Lemony cupcakes with buttercream frosting

2011-09-29T12:18:00.005+09:00

INGREDIENTS (makes 15-20 medium sized cupcakes)

FOR THE CUPCAKES

1 stick butter at room temperature

1 cup sugar

2 eggs at room temperature

1 1/2 cups all purpose flour

1/2 tsp baking powder

1/2 cup milk

1 tbsp lemon juice

1 tbsp lemon zest

1/2 tsp salt

1/2 tsp vanilla extract

FOR THE FROSTING

6 tbsp unsalted butter at room temperature

4 cups of powdered sugar

1/2 tsp lemon juice

1 tbsp of pink colored granulated sugar(1tbsp sugar mixed with a drop of pink color)

PROCEDURE

FOR THE CUPCAKES

1. Preheat oven at 180-190 degree Celsius and line the cupcake pan with paper liners.

2. Cream butter and sugar in a bowl until fluffy.

3. Add the eggs little by little and whisk until creamy.

4. Now add lemon juice,vanilla extract,lemon zest,milk and whisk until a uniform consistency is obtained.

5. In a separate bowl combine flour, baking powder and salt.

6. Incorporate the dry ingredients to the wet ingredients slowly and mix together until it forms a fairly thick batter.

7. Pour cupcake batter into paper liners until 1/2 full.

8. Bake for 20 to 25 minutes or until a toothpick inserted in the center comes out clean.

9. Set them on a wire rack to cool completely before frosting.

FOR THE FROSTING

1. Beat butter in a bowl until fluffy using an electric mixer.

2. Incorporate all the other ingredients while beating at high speed until light and fluffy.

3. Refrigerate for about 20-30 minutes before frosting.

4. Load the frosting into a piping bag and get creative.

Frost your cupcakes and sprinkle granulated sugar.

Inside-out pig in a blanket

2010-09-17T23:26:00.004+09:00

This tempting appetizer is made and shared by my friend Noriko Tamura.

INGREDIENTS

8-10 thin sliced pork
Vegetables of your choice Mushrooms. asparagus, bell peppers etc
Salt and pepper
Cooking oil
1 tbsp Starch

For the sauce(mix together)

1/2 tbsp Gochujang (Korean red chili paste)
1 tbsp Soy sauce
1 tbsp Japanese wine
1 tsp sugar

PROCEDURE

1. Cut the vegetables into julienne.

2. Flat out the sliced pork and sprinkle some salt and pepper.

3. Roll the pork around the veggies.

4. Lightly coat rolled vegetables with starch.

5. Heat the pan with cooking oil and saute the pork rolls until they are lightly roasted.

6. Add the mixed sauce into the pan and toss the pork rolls for a couple of minutes.

Enjoy while it's hot!

Thank you for allowing me to share it with everyone Nori-chan!

Chicken kofta in silky onion gravy

2010-06-17T09:47:00.005+09:00

INGREDIENTS

For Koftas:
200 grams Minced chicken
1 tsp Cumin powder
1 tsp Coriander powder
1/2 tsp Turmeric
1/2 tsp Red chilli powder

Make into a smooth paste:
1 1/2 inch Ginger
3 large cloves of garlic
3-4 Green chillies

For the gravy:
2 Medium sized onions chopped
15 Cashew nuts soaked in water for 30 mins and made into a smooth paste
1/2 tsp Turmeric
1 tsp Coriander powder
1 tsp Cumin powder
1 tsp Cumin seeds
1/2 tsp Garam masala
3-4 Green chillies split into half
Salt

PROCEDURE

1. Marinate the minced chicken with cumin powder,coriander powder,turmeric,red chilli powder, salt and 1 tsp of the chilli ginger garlic paste for at least 30 minutes.

2. Heat 2 tbsp oil in a sauce pan, roll the minced chicken mixture into small balls and fry them until brown. Keep aside.

3. In the same pan saute half the quantity of chopped onions until golden brown, remove cool and blend into a paste.

4. Saute the rest of the onions for 1 minute add the ginger garlic chilli paste, green chillies, cumin seeds, cumin powder, coriander powder,turmeric, garam masala and salt saute for another 10 minutes. Add the pured onion saute for 5 more minutes add 1 cup of water and allow to boil.

5. Now add the cashew paste blend it and add the chicken balls.

6. Allow it to boil for 5-10 minutes. Turn off the heat and sprinkle chopped coriander.

Serve with hot Rotis.

Missi roti and Daal Tadka

2010-04-19T22:48:00.013+09:00

MISSI ROTI

INGREDIENTS

3/4th cup Whole wheat flour
3/4th cup Gram flour
2-3 Green chillies
1 tsp Cumin seeds
1 pinch Hing
1 tsp Turmeric
2 tsp Red chili powder
1 tbsp Ghee melted
1 small Onion finely chopped
Few leaves of dried kasoori methi
Salt

PROCEDURE

1. Grind the green chillies and cumin seeds in a blender.

2. In a large mixing bowl mix all the ingredients, add sufficient amount of water and knead into a soft uniform dough.

3. Wrap in a moist cloth and allow to sit for 30 minutes.

4. Divide the dough into lemon sized balls, roll out each ball into a circle.
(These circles should be slightly thicker than regular whole wheat rotis.)

5. Flip it on a hot griddle until golden brown on both sides.

Gloss it with ghee or unsalted butter.

DAAL TADKA

INGREDIENTS

3/4th cup Toor daal
1 medium sized Onion thinly sliced
6-7 Green chilies slit
2 medium sized tomatoes chopped
6 cloves of garlic roughly crushed
1/2 tsp Turmeric
1/2 tbsp Olive oil
Salt

For tempering(Tadka):
1 tsp Mustard seeds
1 tsp Cumin seeds
1 pinch Hing
Few curry leaves
2 Dried red chilies(Optional)
1 tbsp Ghee

PROCEDURE

1. Soak the daal for at least 20 minutes. Pressure cook the daal with sufficient amount of water and 2 slit green chilies and few slices of onion.

2. Heat oil in pot add the left over green chilies and sliced onion.
Once the onions are soft add the garlic saute for a minute and add turmeric.

3. Add the chopped tomatoes and salt, cook until tomatoes are soft.
Add the pressure cooked daal and a cup of water. Boil until all the ingredients are well done.

4. In a small vessel heat ghee and add all the tempering ingredients once they start spluttering add it to the cooked daal.

Feast upon with hot rotis.

Cherry Chocolate Chip Cookies

2010-02-15T14:35:00.002+09:00

INGREDIENTS

Makes about 15 cookies 3" in diameter

1 cup All purpose flour
1/2 tsp Baking powder
1/2 tsp Salt
1 large Egg
1/2 cup White sugar
1/4 cup Brown cane sugar
1 tbsp Vanilla extract
1/2 cup Softened unsalted butter
1/4th cup Chocolate chips
1/4th cup Red Cherries chopped

PROCEDURE

1. In bowl mix butter and sugars until well blended. Beat in the egg and vanilla.

2. Mix baking powder, flour and salt in a separate bowl.

3. Add the dry ingredients mixture little by little to the butter mixture and mix well with a electric mixer.

4. Fold in the chocolate chips and the cherries.

5. On a cookie sheet drop dollops of the batter 2" apart.

6. Bake at 180 degree C for about 10 minutes or until light golden brown.

Cool on a wire rack and eat up.

Garlicky Chicken Kebabs

2010-01-06T10:48:00.003+09:00

INGREDIENTS

350 grms Chicken breast (without bone, without skin) cut into 1 1/2 inch cubes
5-6 Garlic cloves
4-5 Green chillies
1/2 tsp Cumin pwd
1/2tsp Lemon juice
2 inch piece Ginger
1-2 tsp Olive oil
Salt to taste

PROCEDURE

1. Wash and clean the chicken. Keep aside.

2. In a blender blend all the above ingredients except for the chicken.

3. Marinate the chicken cubes in the blended paste for at least 30-40 mins.

4. Thread the chicken cubes on to the skewers and grill them in the oven at 180 degree C for 10 to 14 minutes. or until they turn into a beautiful roasted brown color.
You may brush oil onto the chicken while grilling if you wish to.

5. Remove the kebab from the skewers and serve hot.

Tastes fantastic with mint chutney.

Spinach in creamy sauce

2009-11-05T00:19:00.004+09:00

INGREDIENTS

1 bunch Spinach leaves roughly chopped
2 small Tomatoes diced into cubes
1 small Onion chopped
4-5 Green chilies
1/2 tsp turmeric
1/2 tsp powdered Coriander seeds
1/2 tsp powdered Cumin seeds
1/4th tsp Garam masala
1 tsp Ginger garlic paste
2-3 tbsp Fresh cream
1/2 tbsp Olive oil
Salt to taste

PROCEDURE

1. Heat oil in a sauce pan add green chilies and onion saute until onion turns golden brown.

2. Add turmeric, powdered coriander seeds, powdered cumin seeds, garam masala and ginger garlic paste.
Saute until the raw smell disappears.

3. Add spinach leaves cook for about a minute then add tomato and salt.
Cover with a lid and allow to cook completely.

4. Turn the flame off. Pour in the fresh cream and combine well.

Chow it down with some Indian bread.

Pepper Chicken

2009-09-30T22:10:00.005+09:00

INGREDIENTS

250 grams chicken breast (without bones)
1/2 to 1 tsp Ground black pepper
1/2 tsp Vinegar
1/4th tsp Soy sauce
1 tsp Ginger garlic paste
2 tbsp Cornflour
Pinch of red color (optional)
Salt to taste

PROCEDURE

1. Cut the chicken breast into bite size pieces.

2. Marinate the chicken with all the above ingredients for at least 30 mins.

3. Heat oil in a wok until piping hot.
Fry the chicken pieces till they turn brown and crispy.
Transfer onto a paper towel to absorb excess oil.

Eat up when hot with Thai sweet chili sauce.

Carrot pickle and an Award

2009-06-24T17:46:00.005+09:00

INGREDIENTS

3 Medium sized Carrots
6-7 Cloves of garlic crushed
1 tbsp Red chilli powder
3 tbsp Lemon juice
Salt to taste

For tempering

2 tbsp Oil
1 tsp Mustard seeds
1 tsp Cumin seeds
3-4 Dried red chillies
1 tsp Urad dal
1 pinch Asafoetida
1/2 tsp Methi powder
Few curry leaves

PROCEDURE

1. Chop carrots into very small pieces. Add crushed garlic,chilli powder,
salt and lemon juice combine well.

2. Heat oil in a pot and temper urad dal, mustard seeds, cumin seeds, curry leaves, asafoetida, methi powder and red chillies.
Turn off the flame once you smell the mouthwatering aroma.

3. Add it to the carrot mixture and allow it to marinate for atleast 2 hours before you enjoy it with steamed rice and ghee.

AWARD

Thank you very much Maria from My Cooking Creations http://mycookingcreations.blogspot.com/ for sharing this wonderful award with me.

Cauliflower parathas with tangy Mint chutney and an Award

2009-05-27T03:33:00.005+09:00

INGREDIENTS

1 Cup wheat flour kneaded into a soft dough
2 tsp coarsly ground green chilli
Few coriander leaves finely chopped
1/4 th tsp Ajwain (Carom seed) powder
1 small cauliflower finely chopped or grated

PROCEDURE

1. In a bowl mix together green chilli paste,ajwain, cauliflower and coriander leaves. (do not add any salt to this mixture) Adequate salt should be added to the dough.

2. Divide the dough into lemon sized balls. Roll out each ball into a 4 inch diameter circle. Add a spoonful of the cauliflower mixture and seal from all sides to make a ball.
Roll out the ball into a circle.

3. Flip it on a hot griddle until golden brown on both sides.

Gloss it with ghee or unsalted butter and enjoy when hot with mint chutney.

TANGY MINT CHUTNEY

INGREDIENTS

2 cups mint leaves
1 cup coriander leaves
1-2 tbsp freshly grated coconut
1-2 tbsp tamarind pulp
salt

PROCEDURE

1. Grind all the above ingredients into a fine paste in a blender. Add cold water if required.

Tastes great with paraths. Can be used to make sandwiches.
Also is a wonderful dip for pakodas and other snacks.

AWARD

Thank you Akal's Saappadu from http://www.saappadu.com/ for passing on this lovely award to me.

I am sending this entry to Srilekha`s EFM June-Breakfast series.
http://www.srishkitchen.com/2009/06/efm-june-breakfast-series.html

Shredded chicken in a braid

2009-04-15T23:57:00.007+09:00

INGREDIENTS

FOR THE FILLING

1 large bell pepper thinly sliced
1 small Onion thinly sliced
1 small Tomato diced
1 cup Chicken boiled and shredded
1/2 tsp Pepper
1/2 tsp Dried rosemary
1/2 tsp Dried mint
2 tsp Olive oil
Salt

FOR THE BRAID

3.5 grams Dried active Yeast
1 and a 1/2 cups Unbleached all purpose flour
1/2 cup Warm water
1 tsp Honey
1 tsp Olive oil
Salt
1 tbsp Egg wash

PROCEDURE

FOR THE FILLING

1. Heat oil in a saute pan, add onion saute for a about a minute then add tomato allow it to cook for about 2-3 minutes then add the bell pepper. Saute until water disappears.

2. Add the shredded chicken followed by rosemary, mint, pepper and salt. Saute for 2-3 minutes remove from flame allow it to cool.

FOR THE BRAID

1. Add the yeast to 1/4th cup of warm water. In about 5-10 minutes it will start to froth.

2. In a large mixing bowl combine flour and salt. Add the yeast water to the flour, honey and the remaining half cup water knead well to make a smooth dough.
If you need more water you may add it but make sure its warm.

3. Now oil the bowl, cover with plastic wrap and allow the dough to sit for about an hour to double in size.

4. Once doubled in size punch down the air in the dough.

ASSEMBLING

1. Oil the working platform and the rolling pin. Now roll the dough to form a long oval about 15 to 20 inches in height and 5-7 inches in width.

2. Place the cooled chicken filling lined vertically excatly in the center of the rolled dough.

3. Cut one inch wide strips on either sides of the filling in a slightly slanted direction.

4. Fold the strips over the chicken alternately from both the sides. Pinch to seal.

5. Brush the braid with egg wash and bake in a preheated oven for about 20-25 minutes or until golden brown.

ENJOY !

Honey Oatmeal Raisin Cookies

2009-04-14T00:28:00.011+09:00

INGREDIENTS

3/4 cup butter, softened
3/4 cup Honey
1/2 cup brown sugar
2 cups rolled oats
1 cup all-purpose flour
1 cup raisins
1 egg
1 tsp vanilla extract
1 tsp baking powder
3/4th tsp ground cinnamon
1/2 tsp salt

PROCEDURE

1. Preheat oven to 375 degrees F (190 degrees C).

2. In large bowl, beat together butter, honey and brown sugar until smooth.

3. Beat in the eggs and vanilla until fluffy. Stir in flour, baking powder, cinnamon, and salt.

4. Gradually beat into butter mixture. Stir in oats and raisins.

5. Drop teaspoonfuls onto ungreased cookie sheet.Bake for 8 to 10 minutes or until golden brown.

ENJOY

Mehthi daal (Fenugreek daal) and Awards

2009-04-08T11:38:00.010+09:00

INGREDIENTS

1 Bunch Mehthi leaves
1 cup Yellow lentil soaked in water and pressure cooked
1 Small Onion thinly sliced
1 pinch Asafoetida
1/2 tsp Turmeric powder
3 tsp Lemon juice
4-5 Green chillies
2-3 Dried red chillies
1/2 tsp Cumin seeds
1/2 tsp Mustard seeds
1 tsp Garlic flakes
Few curry leaves
1 tbsp Oil
Salt

PROCEDURE

1. Heat oil in a pan splutter cumin and mustard seeds. Add curry leaves, green and red chillies. asafoetida. Saute for a minute.

2. Add onions and garlic flakes saute until soft. Add turmeric followed by mehti leaves saute for about 10 to 15 minutes.

3. Add the cooked yellow lentil along with one cup of water. Sprinkle some salt and allow to cook for another 10 minutes.

4. Turn off heat add lemon juice combine well.

Serve with steamed rice.

AWARD

Thank you Priya from http://www.vishnucooks.blogspot.com/ for passing on this lovely award.

Thank you Sanghi from http://sanghi-tastybites.blogspot.com/

These awards come with the following rules:

1) Add the logo of the award to your blog.

2) Add a link to the person who awarded it to you.

3) Nominate at least 7 other blogs (Only if you like).

4) Add links to those blogs on your blog.

5) Leave a message for your nominees on their blog.

I would like to share this award with the following blogger buddies:

Flor

Tangled noodle
Akal's saappadu
Lavanya
Vrinda
5 star foodie
Sabita
Padma
Rajini
Chitra
Sanghi
Deesha
Ramya
Laura

Tofu Malai Kofta

2009-04-08T11:15:00.003+09:00

INGREDIENTS

FOR THE KOFTA

200 grams Tofu
2 Large potatoes boiled and mashed
1/2 tsp Garam masala
1 tsp Red chilli powder
1 tsp Coriander powder
1 tsp Cumin powder
1 tsp Amchur powder
1 tbsp Cornflour
Few Coriander leaves finely chopped
2 tbsp Fried Mint leaves
Salt
Oil for deep frying

FOR THE GRAVY

2 Tomatoes diced
1 Onion diced into cubes
1 tsp Cumin seeds
1 tsp Turmeric
1 tbsp Ginger garlic paste
1 tsp Masala powder
1 tsp Coriander powder
1 tsp Cumin powder
1 tbsp Red chilli powder
1 Dollop butter
1 tbsp Sour cream
Salt

PROCEDURE

1. Mix together all the ingredients for the kofta. Make sure that the mixture does not have too much moisture. If it seems wet add more cornflour.
Make into small lemon sized balls and deep fry until golden brown. Remove keep aside.

2. Heat oil in a pan and saute the onions until lightly brown add ginger garlic paste, turmeric, chilli powder, cumin powder, masala powder and coriander powder saute for about a minute. Add tomatoes and cook until well done (add water if required).

3. Allow it to cool and blend into a smooth paste.

4. Heat butter in a pan add cumin seeds allow to splutter add the tomato paste cook for about 10 minutes. Add sour cream mix well. Turn off the flame and add the kofta allow it to sit for 5 minutes.

Serve hot with roti or naan.

Chewy Chocolate chip cookies

2009-03-23T15:08:00.008+09:00

INGREDIENTS

Makes about 15 cookies 3" in diameter

1 cup All purpose flour
1/2 tsp Baking powder
1/2 tsp Salt
1 large Egg
1/2 cup White sugar
1/4 cup Brown cane sugar
1 tbsp Vanilla extract
1/2 cup Softened unsalted butter
1 cup Chocolate chips

PROCEDURE

1. In bowl mix butter and sugars until well blended. Beat in the egg and vanilla.

2. Mix baking powder, flour and salt in a separate bowl.

3. Add the dry ingredients mixture little by little to the butter mixture and mix well with a electric mixer.

4. Fold in the chocolate chips.

5. On a cookie sheet drop dollops of the batter 2" apart.

6. Bake at 180 degree C for about 10 minutes or until light golden brown.

Cool on a wire rack and relish..

Madeleins and an Award

2009-03-19T19:44:00.009+09:00

INGREDIENTS

(Makes 20 madeleins about 2 1/2 inch in size)

1 cup Unbleached all purpose flour
2/3 rd cup sugar
2 eggs
1/2 tsp lemon rind
10 tbsp melted unsalted butter at room temperature (Approx 80 grams)
1 tsp Vanilla essence
A pinch of salt

PROCEDURE

1. In a large bowel beat in eggs and sugar to blend well using an electric mixer. Add in the vanilla essence, lemon rind and salt.

2. Add flour and beat until combined. Pour the melted butter slowly beating until well blended.

3. Butter and flour the madelein pan. Spoon enough batter into each depression. Bake until puffy and lightly brown at 140 degree C for about 15 minutes.

4. Allow the pan to cool then gently remove the madeleins from the pan.

Your fancy french cookies are ready to be savored.

AWARD

Thank you very much Flor for considering me as one of the hard working Food blogger I am honored.

Perugu Garelu ( Urad dal vada in spiced yogurt )

2009-03-19T15:41:00.006+09:00

INGREDIENTS

20 Urad dal vadas
1 tsp Mustard seeds
1 tsp Cumin seeds
1 tsp Channa dal
1/2 tsp Turmeric powder
5-6 Dried red chillies
Few Curry leaves
1 Cup Yogurt
1 pinch Asafoetida
1 tbsp Oil
Salt

PROCEDURE

1. Dilute 1 cup yogurt with 1/2 cup water.

2. Heat oil in a pan and splutter cumin seeds, mustard seeds, curry leaves, red chillies and channa dal. Fry for about 2 minutes.

3. Add asafoetida and turmeric. Turn off flame and add the diluted yogurt and sprinkle some salt.
Add the vadas into it and allow the vadas to absorb the yogurt for about 2-3 hours.

Enjoy..!!

Veggie Pizza

2009-03-18T12:39:00.005+09:00

INGREDIENTS

Makes two 8" pizzas

FOR THE BASE

2 1/2 cups Unbleached All purpose flour
2 1/2 tsp Honey
2 1/2 tsp Olive oil
1 cup warm water
1 packet dry active yeast
Salt

FOR THE TOPPING

Few Cherry tomatoes
Few thinly sliced Onion
Few Bell peppers thinly sliced
2 tbsp Pizza sauce
Cheese of your choice

PROCEDURE

1. Add the yeast to half a cup of warm water. In about 5-10 minutes it will start to froth.

2. In a large mixing bowl combine flour, olive oil, honey and salt. Add the yeast water to the flour and the remaining half cup water knead well to make a smooth dough.
If you need more water you may add it but make sure its warm.

3. Oil the bowl, cover with plastic wrap and allow the dough to sit for about an hour to double in size.

4. Once doubled in size punch down the air in the dough and divide into two portions.

5. Flatten one portion of dough evenly on to a well greased plate. Poke it with a fork. Spread the pizza sauce and sprinkle the veggies. Top it with cheese, paint some oil on the edges and bake at 160 degrees C for 10-15 minutes or until the corners turn golden brown and cheese bubbles.

Enjoy!!

Strawberry Bavarois and awards

2009-03-16T09:37:00.012+09:00

INGREDIENTS

75 grams Store bought strawberry bavarois sachet
100 ml Hot water
200 ml Milk at room temperature

PROCEDURE

1. Empty the sachet in 100 ml hot water. Once all the contents dissolve pour in the milk.

2. Pour it into a mold of your choice and refrigerate for about 2 hours.

Enjoy it with some freshly sliced strawberries and strawberry sauce.

AWARDS

I would like to thank Chitra for passing on these lovely awards.

Roasted garlic tomato focaccia

2009-03-10T11:06:00.007+09:00

INGREDIENTS
(Makes 2 portions of bread)

3 cups unbleached all purpose flour
1 packet or 7 grams dry active yeast
1 cup warm water
3 tbsp Olive oil
10-15 Cherry tomatoes sliced
2 Cloves of garlic minced and roasted
Few Basil leaves minced
Grated Cheese
Salt

PROCEDURE

1. Add the yeast to half a cup of warm water. In about 5-10 minutes it will start to froth.

2. In a large mixing bowl combine flour and salt. Add the yeast water to the flour and the remaining half cup water knead well to make a smooth dough.
I f you need more water you may add it but make sure its warm.

3. Add one tbsp olive oil and knead well. Now oil the bowl, cover with plastic wrap and allow the dough to sit for about an hour to double in size.

4. Once doubled in size punch down the air in the dough and divide into two portions.

5. Sprinkle your working surface with few drops of oil. Place the dough on it and stretch it to form a even oval of 1/2 inch thickness. Transfer onto a baking sheet.

6. Now dimple the upper surface with your index finger or with a handle of any vessel and roughly space the tomatoes. Sprinkle garlic, basil, salt and oil. Also apply oil with the help of a brush on the rim of the bread.

7. Bake at 160 degree C for 10 minutes. Sprinkle the grated cheese generously and bake for another 10 minutes or until golden brown.

Serve warm.

Kalakand (Indian sweet)

2009-03-03T17:50:00.005+09:00

INGREDIENTS

1 liter Milk (I used 3.8%)
50 ml Fresh cream (I used 36%)
3 tsp Lemon juice
400 grams Condensed milk sweetened
2-3 tsp Cane Sugar
Few Pistachios broken into small pieces

PROCEDURE

1. Boil milk and cream together.Once boiled add the lemon juice or whey water allowing it to curdle.
Turn off the flame.

2. Strain this cheese on a seive allowing the water to drain completely. Keep aside.

3. Pour the sweetened condensed milk into a heavy bottomed vessel and boil it.
Add the strained cheese to this once the condensed milk starts to froth. Add cane sugar if required.

4. Now allow it to cook for atleast 30- 45 minutes stirring continuously till it reaches a moisture free lumpy consistency.

5. Remove from flame and set in a open flat tray. Allow to cool. Run the knife to cut it into squares.

Embellish with pistachios and relish the sweet treat.

Aloo Palak Saag (Potato and spnaich curry)

2009-02-26T14:31:00.003+09:00

INGREDIENTS

1 Medium sized Onion sliced
1 Small onion finely chopped
2 Medium sized Tomatoes diced into cubes
1 Bunch Spinach roughly chopped
2 Medium sized potatoes boiled and cubed into bite size pieces
4-5 Green chilies
1 tbsp Ginger garlic paste
1 tsp Red chilli powder
1 tsp Turmeric
1 tsp Cumin seeds
1 tsp Coriander powder
1/2 tsp Amchur powder
1 tbsp Oil
Salt

PROCEDURE

1. Pressure cook spinach, sliced onion and green chilies.
Allow to cool and grind it into a smooth paste.

2. Heat oil in a heavy bottomed vessel add the finely chopped onion and saute for 2-3 minutes. Now add cumin seeds, turmeric, coriander powder and red chilly powder saute for another 2-3 minutes.

3. Add ginger garlic paste saute till the raw smell disappears then add the diced tomatoes mix well and cover with a lid allowing the tomatoes to soften.

4. Now sprinkle the amchur powder and pour in the spinach paste followed with one cup water.
Add the cubed potato and cook on low flame for atleast 30 minutes. (For the potatoes to absorb the flavor).

Serve with hot rotis.

Prawn Biryani

2009-02-18T15:55:00.005+09:00

INGREDIENTS

250 grams shrimp
2 cups Basmathi rice
1 tsp Turmeric
1 tsp Red chili powder
1 tbsp Lemon juice
1 medium sized Tomato diced into cubes
2 medium sized Onions thinly sliced
1 Star Anise
1 Mace
7-8 Cloves
1 tbsp Cumin seeds
1 tbsp Coriander seeds
7-8 Green chilies
1 tbsp Ginger garlic paste
1-2 Bay leaves
2 inch Cinnamon stick

PROCEDURE

1. Wash and devein the shrimp. Marinate it with turmeric, salt, chili powder and lemon juice for atleast 60 minutes.

2. Wash basmathi rice and keep aside.

3. In a pan heat oil and saute the onion till it turns brown. Divide into three portions.

4. Heat oil in a pan and saute ginger garlic paste, cloves, cumin seeds, coriander seeds, cinnamon and green chilies.
Allow to cool and grind along with one portion of fried onion.

5. In a pan heat oil add bay leaf, star anise and mace. Add the diced tomato, saute for a minute and add the onion spice paste saute for another minute. Add the marinated shrimp mix well.
Add the washed rice and one portion of onion combine well.

6. Add sufficient amount of water and transfer into a pressure cooker or rice cooker.
Once done sprinkle the last portion of onion.

Serve hot with raitha.

Tomato soy bean curry

2009-02-18T14:50:00.001+09:00

INGREDIENTS

1 Cup Soy beans
1 Large tomato diced into cubes
1/2 Onion chopped
1/2 Carrot chopped into bite size pieces and par boiled
2 Cloves of garlic roughly crushed
1 tsp Red chilli powder
1/2 tsp Turmeric powder
2 tsp Spice powder powder
Salt
1 tbsp Oil

SPICE POWDER

Grind the following into fine powder. Can be stored in a air tight box and used in several curries.

Equal quantity of coriander seeds, red chili powder, cumin seeds, turmeric, fenugreek seeds, black pepper, mustard seeds, dried ginger, nutmeg.
Few cloves, Mace, Cardamom and a pinch of asafoetida.

PROCEDURE

1. Pressure cook the soy beans until completely done.

2. Saute onions in a heavy bottomed vessel for about 5-6 minutes, add the garlic and saute for another minute. Add chilli powder, turmeric and spice powder.

3. Now add the tomatoes saute till soft. Add the carrot pieces and soy beans cover with a lid and cook for about 5-10 mins allowing the soy beans to absorb the flavor.

Enjoy it with hot rotis.

Caramel cake glazed with chocolate

2009-02-11T00:18:00.007+09:00

INGREDIENTS

FOR THE CAKE

1 Box Betty Crocker Super moist French Vanilla cake mix
3 Eggs
4 tbsp vegetable oil
4 tbsp Water
5-6 tbsp or more caramel syrup (I used Hershey's caramel syrup)

PROCEDURE

1. In a large mixing bowl add all the ingredients and mix well with an electric mixer.

2. Bake according to box instructions.

3. Bake two 2 1/2 or 3 inch cakes.

FOR THE CHOCOLATE GLAZE

3 tbsp sifted cocoa
15 gram Butter
200 gram Icing sugar
1 tbsp Maple syrup
125 ml Boiling water
1 Egg white

PROCEDURE

1. Sift cocoa into a heat proof bowl add butter (at room temperature) and maple syrup then stir in boiling water to make a thick, smooth paste.

2. Add the unbeaten egg white. Now gradually beat in the icing sugar with a wooden spoon or an electric mixer to make a thin smooth spreadable icing.

ASSEMBLING

1. Place one 3 inch cake on a plate, pour and spread the chocolate icing on it evenly.

2. Now place the second cake over it and cover the cake completely with the glaze.

Refrigerate the glazed cake for atleast 15 minutes before gobbling it.

Whole Green gram snack (Pesarlu)

2009-02-02T13:34:00.007+09:00

INGREDIENTS

1 Cup Whole Green gram (Pesarlu)
1 tsp Mustard seeds
1 tsp Cumin seeds
4-5 Curry leaves
2-3 Dried red chilies
2-3 Green chilies
1-2 Cloves of garlic roughly crushed
1 pinch Asafoetida
2 tsp Oil
Salt

PROCEDURE

1. Soak the whole green gram (pesarlu) overnight. Drain the water and pressure cook. Keep aside.

2. Heat oil in a pan and splutter mustard seeds, cumin seeds and curry leaves. Add green and red chilies saute for a minute, add the roughly crushed clove of garlic and asafoetida.

3. Add the cooked whole green gram and salt. Saute for 2-3 minutes.
Remove from flame. Sprinkle few chopped onions and add little bit of lime juice if desired.

Enjoy the snack with a hot cup of coffee.

Fried rice with Japanese rice

2009-01-31T10:41:00.005+09:00

INGREDIENTS

300 grams Japanese rice cooked and allowed to cool
1 Carrot cubed into small pieces and par boiled
2 Bell peppers thinly sliced
1 Onion thinly sliced
1-2 Red or Green chilies slit
1 tsp Vinegar
Few spring onions finely chopped
3 tbsp Peas
Salt
Pepper
Oil

PROCEDURE

1. Heat oil in a wok add onions and saute for about 2-3 minutes. Now add bell pepper and chilies stir fry for another 2-3 minutes.

2. Now add the cooked rice and stir well. I used Japanese rice you may use a rice of your choice.
Add the carrot, green peas and spring onion combine well.

3. Now sprinkle salt and pepper as required. Add the vinegar mix together until all the flavors are well blended. Stir quickly and uniformly to prevent burning.

You may include eggs or chicken or shrimp if you desire.

Sweet chilli baby corn

2009-01-26T19:02:00.008+09:00

INGREDIENTS

300 grams Baby corn
2 Bell peppers diced into cubes
1 Onion diced into cubes
1 tbsp Corn flour
1 tbsp All purpose flour
1 tbsp Ginger garlic paste
1 pinch Ajinomoto
3 tbsp Tomato puree
2 tbsp Sweet and sour chili garlic sauce
1 tsp Soy sauce
1 tsp Vinegar
4 Red or green chilies slit
Pepper powder
Salt
Oil

PROCEDURE

1. Cut the baby corn into two. Boil water in a sauce pan and add the baby corn and let it cook.
Once cooked remove from flame and drain water.

2. In a bowl mix together pepper powder, salt, ginger garlic paste, all purpose flour, corn flour and some water to make it a paste. Add the baby corn to this, mix well so that the paste coats the baby corn.

3. In a pan heat oil for shallow frying, once hot drop the baby corn into it and fry till golden brown. Transfer them on to a kitchen towel.

4. Heat about 1 tbsp oil in a pan add the cubed onion and bell peppers saute for about 5 minutes. Add the red chilies.

5. Now add tomato puree and saute for another 5 minutes. Add soy sauce, white vinegar, ajinomoto, sweet and sour chili garlic sauce. Mix well.

6. Add the baby corn to the above and combine well.

Enjoy it with fried rice.

Almost Hyderabadi Chicken Biryani

2009-01-26T15:49:00.008+09:00

INGREDIENTS

3 cups Basmati rice
2 Large onions thinly sliced and deep fried until crisp divide into two portions
500 grams Chicken with bones
Oil

Marinate chicken with the following:

1 Javitri or Mace
2 Bay leaves
5-6 Cloves
5-6 Pepper
1 tsp Cumin seeds
3 1" Cinnamon sticks
1 1/2 tsp Cumin powder
1 1/2 tsp Coriander powder
1 tsp Turmeric powder
1 tbsp Red chili powder
5-6 Green chilies slit
1 Portion of fried Onions
50 grams Mint leaves finely chopped
50 grams coriander leaves finely chopped
2 tbsp Yogurt
Salt

PROCEDURE

1. Wash and soak the basmati rice in water for atleast 30 minutes.

2. Marinate the chicken for minimum 45 minutes.

3. Heat about 1 tbsp oil in a vessel, once hot add the marinated chicken and 2 tbsp water cook till well done on a low flame. Make sure this has a thick gravy like consistency.

4. Boil water in a pot add salt and 1 tbsp oil, now add the soaked rice and cook till almost done. Strain and keep aside.

5. In a thick bottomed vessel layer chicken, rice and left over portion of fried onions.

6. Add a pinch of saffron to 1 tbsp water and pour over the rice. Cover vessel with a napkin and then place a lid over it.

7. Heat water in a wide frying pan and place the heavy bottomed vessel in it. Let it cook on low flame for about 45 minutes to 1 hour.

Serve with Raitha and Mirchi ka salan.

NOTE: I said almost because I haven't cooked my biryani over coal in a handi (type of a vessel).

Tomato Basil spaghetti

2009-01-24T14:40:00.005+09:00

INGREDIENTS

2 Portions of spaghetti
3 Bell peppers thinly sliced
2 tbsp or more of Tomato basil pasta sauce
1/2 Medium sized onion thinly sliced
1 tbsp Oil
Chili garlic pasta seasoning
4-5 Dried red chillies
Salt

PROCEDURE

1. Boil spaghetti in salted water until well done and drain in a colander.

2. Heat oil in a sauce pan add onion and stir fry until caramelized. Break red chillies into halves and add to the onion.

3. Now add the bell peppers and stir fry for about 2 minutes.

4. Add the spaghetti and tomato basil sauce combine well.

5. Adjust salt and season it with chili garlic pasta seasoning.

Delicioso Spaghetti is ready to eat!

Chicken Fajitas (pronounced /fəˈhiːtə/)

2009-01-20T15:18:00.021+09:00

CHICKEN FILLING

INGREDIENTS

300 grams Chicken
1/2 tsp Oregano
1/2 tsp Pepper
1 small Onion
1 1/2 tbsp Lemon juice
1 each Red,green,yellow and orange peppers
Salt
Oil

PROCEDURE

1. De seed and thinly slice the peppers.

2. Slice the onion thinly.

3. Slice the chicken breast into thin strips.

4. Marinate the chicken for 30 minutes to 1 hour with oregano, pepper, salt and lemon juice.

5. Turn on you stove to high heat and place oil in a pan or griddle heat for a few seconds until smoking hot.
Cook the chicken till tender. Usually it takes about 4-5 minutes.

6. Stir in the cut peppers and onion and cook for 3 more minutes until the veggies turn soft enough to eat.

FLOUR TORTILLAS

INGREDIENTS
Makes about 10 Tortillas

2 Cups all purpose flour
1 1/2 tsp Baking powder
1 tsp Salt
2 tsp Oil
Luke warm Milk for kneading

PROCEDURE

1. In a large mixing bowl stir together the flour, salt and baking powder.
Add oil followed by milk to the flour and work the mixture into a slightly sticky dough.

2. Dust the working surface with flour and knead vigorously for about 4 minutes. This step will help you get rid of the stickiness.

3. Transfer the dough into a bowl, cover with a damp cloth ad let it rest for about 30 miutes.

4. Divide the dough into 10 equal sized balls and cover with the damp cloth.

5. Dust your working surface with flour remove each piece of dough and pat it into a 4 inch circle.
With a rolling pin, roll out the tortilla from the center until you have a 7-8 inch diameter circle with a thickness of 1/4 th inch or lesser.

6. Heat a dry skillet or griddle. Transfer the tortilla onto it. Once it begins to blister let it cook for about 30 seconds and turn it allow to cook on the other side as well for another 30 seconds.

7. Remove tortilla and place in an aluminum foil. Repeat with rest of the dough.

GUACAMOLE

INGREDIENTS

1 Avocado
1 tsp lime juice
Few coriander leaves finely chopped
1 small onion very finely chopped
Salt
Pepper

PROCEDURE

1. Half the avocado,remove the middle stone and spoon out the flesh into a bowl.

2. Add lime juice, finely chopped coriander and onion.
Add salt and pepper.

3. Blend with a hand blender on high speed or use the back of a simple spoon to make it mushy.

SALSA

INGREDIENTS

3 Tomatoes
1/2 Red Onion
2 spicy green chilies
1 tsp Lemon juice
Few coriander leaves
2 tbsp Olive oil
Salt
Pepper

PROCEDURE

1. Slice the tomatoes into quarters and remove seeds and juicy part then chop into small pieces transfer into a bowl.
2. Finely chop green chili, onion and coriander. Add it to the chopped tomatoes.

3. Add olive oil, salt, pepper and lemon juice.
Blend all the ingredients together with a spoon until well mixed.

Sour cream, Salsa, Mashed potato and Guacamole. (Left to right)

Place the chicken filling on a warm tortilla, add a spoonful of each of the dips and roll it up and enjoy.

WARNING: The appetizing aroma of Fajitas may cause undue salivation.

Punjabi Samosa

2009-01-15T14:25:00.003+09:00

INGREDIENTS

Filling of your choice, I made potato filling.
1 cup All purpose flour (Maida)
Oil for deep frying and kneading dough

PROCEDURE

1. Knead the all purpose flour with oil and 1 tbsp water to form a soft dough.
Using oil for kneading the dough forms multiple layers in the samosa shell after deep frying it.

2. Allow the dough to sit for about 45 minutes.
Now divide the dough into pieces and roll each piece into a 6-8" diameter round.

3. With a knife divide the round into two parts.(semi circle)

4. Moisten the straight edge with water and bring them together to form a hollow cone.
Fill the cone with about 1 tbsp of the stuffing.

5. Seal the samosa completely by moistening the edges and bring both sides together.
Keep the filled samosas covered with a moist towel till you are ready to fry them.

6. Once all the cones are filled, heat oil in a wok till piping hot and deep fry the filled cones till they turn golden brown.
Drain on a kitchen towel.

Serve hot with a dipping of your choice.

Qubani ka meetha (Apricot dessert)

2009-01-11T21:03:00.006+09:00

INGREDIENTS

200 grams Dried apricots
60 grams Sugar
Water

PROCEDURE

1. Wash and soak dried apricots in water over night.

2. Boil water in a sauce pan and cook the apricots until soft. Once soft turn off heat and allow to cool.

3. Roughly mash it in a blender with little water.

4. Cook the pureed apricots with sugar till you obtain a thick sauce.
You may add brown color and apricot nuts if you desire.

Refrigerate it and serve chilled with vanilla ice-cream or fresh cream.

Minapappu punugulu (Urad dal vada)

2009-01-05T14:55:00.005+09:00

INGREDIENTS

1 cup Urad dal (minapappu)
10-15 Curry leaves
1 tbsp Cumin seeds
4-5 Green chillies chopped
1 small Onion finely chopped
1 tbsp Rice flour
Salt
Oil for deep frying

PROCEDURE

1. Soak urad dal overnight and grind it into a fine batter using very little water. Batter should be thick just like vada batter.

2. Add salt,rice flour,green chillies,cumin seeds,onion and curry leaves to the batter and mix well.

3. Heat oil for deep frying make small balls with the batter and drop them into the oil one by one. Fry until golden brown. Transfer onto a kitchen towel.

Serve hot with coconut chutney or any other dip of your choice.

Jantikalu

2009-01-05T13:35:00.004+09:00

INGREDIENTS

2 cup Rice flour
1 cup Besan
1 tbsp Red chilli powder
Oil for deep frying
Salt

PROCEDURE

1. In a bowl mix rice flour,besan,red chilli powder and salt. Add sufficient amount of water to knead it into a soft dough.
Now add 1 tsp oil and knead well.

2. Allow it to sit for about half an hour.

3. Fill the jantikalu press with dough.

4. In a deep dish heat oil. Once it is piping hot press the dough into the oil along the edges in a circular manner and then in the center.

5. Deep fry on both sides until golden brown.
Transfer onto a kitchen towel.

Serve with hot tea of coffee.

Beetroot iguru/ Beetroot stir fry

2008-12-26T13:07:00.003+09:00

INGREDIENTS

1 Medium sized Beetroot chopped into bite size pieces
1 Onion finely chopped
1 tsp Coriander powder
1 tsp Cumin powder
1/2 tsp Garam masala
1 tsp Mustard seeds
1 tsp Cumin seeds
1 tbsp Ginger garlic paste
1 pinch Asafoetida
Few curry leaves
4-5 Dried Red chillies
5-6 Green chillies
1 tbsp Oil
Grated coconut (optional)
Salt

PROCEDURE

1. Pressure cook the beetroot until completely done.

2. In a sauce pan heat oil and splutter cumin and mustard seeds. Add curry leaves, dried red chillies,green chillies and asafoetida.

3. Add the chopped onions and saute till they turn brown. Now add ginger garlic paste,cumin powder,salt and coriander powder saute for another 5 minutes.
You may add grated coconut at this stage if you desire.

4. Add the cooked beetroot and saute for another 5-7 minutes. Sprinkle garam masala.
Remove from flame.

Serve hot with steamed rice or chapati.

Tomato pachadi

2008-12-25T12:49:00.006+09:00

INGREDIENTS

4 large Tomatoes
1 lemon sized ball of Tamarind
1tsp Turmeric
1 tbsp Red chilli powder
1 1/2 tbsp Oil
1 tsp Mustard seeds
1 tsp Cumin seeds
1 tsp Urad dal
1 tsp Chana dal
10 Curry leaves
1 pinch Asafoetida
Salt

PROCEDURE

1. Heat half a tbsp oil in a non-stick wok add the chopped tomatoes, tamarind, salt, chilli powder and turmeric powder cover with a vented lid and cook till completely done.
Remove lid and allow the water to evaporate.

2. Allow it to cool, once cooled transfer into a blender and blend it into a fine paste.

3. In a pan heat one tbsp oil and splutter cumin seeds, mustard seeds, chana dal, urad dal and curry leaves saute for about a minute and add asafoetida.
Now add the tomato mixture to this and combine well for about 2 minutes.

Remove from flame, allow to cool and transfer into a clean container.

Can be stored in the refrigerator for a period of 15-20 days.

Tastes good with steamed rice, roti, dosa or idly.

Garlic pepper fried rice

2008-12-17T23:22:00.004+09:00

INGREDIENTS

1 Cup boiled rice
1 Large red bell pepper thinly sliced
1 large green bell pepper thinly sliced
1 Small onion thinly sliced
Few green peas
Few Spring onions finely chopped
3 eggs beaten and scrambled
1 tsp Crushed black pepper
3 Cloves of Garlic roughly crushed
1 tbsp Garlic paste
1 tbsp Chilli Garlic paste
1 tsp White vinegar
1 tsp Soy sauce
1 Pinch Ajinomoto
4-5 Dried red chillies
Salt to taste

PROCEDURE

1. In a large frying pan heat oil and add red chillies,onion, red and green bell pepper saute for about 5 minutes.

2. Now add garlic paste and saute for another 5 minutes. Add garlic cloves, crushed pepper and salt.

3. Add the boiled rice,peas, vinegar,chilli garlic sauce,soy sauce and a pinch of ajinomoto.

4. Add the scrambled egg and spring onion combine well.
Remove from flame.

Serve hot.

Chinese crispy vegetable spring rolls

2008-12-17T00:21:00.010+09:00

INGREDIENTS

1 Cup of shredded vegetables (carrot, cabbage,bell pepper)
1/2 Small onion thinly sliced
1/2 Cup finely chopped Spring onion
3-4 Cloves of garlic chopped
1 tsp Soy sauce
1/2 tbsp Chilli garlic paste
1/2 tsp White Vinegar
1 tsp Pepper
1 Pinch Sugar
1 Pinch Ajinomoto
Oil for frying
1 Egg beaten well
10 Standard flour spring roll wrappers
Salt to taste

PROCEDURE

1. Boil water in a pot add the shredded cabbage and cover with a vented lid.
Once it is half done remove from flame and drain water completely.Keep aside.

2. In a wok heat about 2 tbsp oil saute onions,once they are slightly brown add garlic,carrots, bell pepper followed by cabbage.
Toss them for 4-5 minutes because we want the crunchiness to remain and also preserve the nutritional value.

3. Now add soy sauce,vinegar,chilli garlic paste,pepper,salt,sugar and ajinomoto followed by spring onion.
Transfer to a bowl to let it cool.

4. Place a wok on medium to high heat, add the oil and let it heat through.

Folding the spring rolls:

Place the spring roll wrapper in front of you with one corner at the bottom so it resembles a diamond.

Brush the four edges of the wrapper with the beaten egg.

Place about one tbsp of the filling in the bottom part of the wrapper in a thin log shape without touching the edges. Leave the last few centimeters clear.

Now lift the wrapper over the top and tuck it in under the filling. Fold over the left side and then the right side. And roll it up to form a tube.

Brush a little more egg along the top part and seal the roll.

Repeat until all the rolls are finished.

5. Once the oil is hot deep fry the spring rolls until lightly brown which takes about one to two minutes.

6. Put them on a toweled tray to drain.

Serve hot with sweet and sour sauce or any other dip of your choice.

Tandoori Chicken

2008-11-30T02:38:00.003+09:00

INGREDIENTS

500 gms Skinless Chicken with bone
2 tbsp Lemon juice
6 tbsp Thick yogurt
1 tbsp Ginger garlic paste
1 tbsp Red chilli powder
1/2 tsp Turmeric
1/2 tsp Pepper powder
1/2 tsp Garam masala
1 tsp Cumin powder
1 tsp Coriander powder
Red color
Salt

PROCEDURE

1. Wash and clean chicken. Make incisions with a knife or prick with a fork.

2. Mix all the mentioned ingredients to marinate the chicken for 2-3 hours.

3. Grill the marinated chicken in a pre-heated oven at 200 degree Celsius for about 10 to 15 minutes. Brush it with oil or butter if necessary.

Serve hot with onion rings and lemon.

Veg Hakka Noodles

2008-11-19T01:32:00.004+09:00

INGREDIENTS

200 grams noodles (Cooked according to packet instructions)
2 Cups of shredded vegetables (carrot, cabbage,bell pepper)
1 Small onion thinly sliced
1/2 Cup finely chopped Spring onion
3-4 Cloves of garlic chopped
1 tsp Soy sauce
1 tbsp Chilli garlic paste
1 tsp White Vinegar
1 tsp Pepper
1 Pinch Sugar
1 Pinch Ajinomoto
2 tbsp oil
Salt to taste

PROCEDURE

1. Boil water in a pot add the shredded cabbage and cover with a vented lid.
Once it is half done remove from flame and drain water completely.Keep aside.

2. In a wok heat oil saute onions,once they are slightly brown add garlic,carrots, bell pepper followed by cabbage.
Toss them for 4-5 minutes because we want the crunchiness to remain and also preserve the nutritional value.

3. Now add soy sauce,vinegar,chilli garlic paste,pepper,salt,sugar and ajinomoto followed by spring onion.
Add the drained noodles and combine well. Toss for about 2 minutes.
Remove from flame.

Serve hot.

Hariyali Chicken

2008-11-19T01:30:00.005+09:00

INGREDIENTS

1 Big bunch Coriander leaves
1 Big bunch Mint leaves
10-15 Curry leaves
6-7 Green chillies chopped
1 tbsp Coriander powder
1 tsp Turmeric powder
1 tsp Cumin seeds
1 tbsp Ginger garlic paste
3 tbsp Yogurt
10 Cashew nuts
1 tbsp Oil

PROCEDURE

1. Blend coriander,mint leaves,green chillies,cashew nuts and curry leaves in a blender to a fine paste.

2. Marinate the chicken with the above paste and salt for about 2 hours.

3. In a non-stick vessel heat oil,splutter cumin seeds ,add coriander powder,turmeric powder and ginger garlic paste saute for a minute.

4. Now add the marinated chicken along with the marinade. Mix well, add yogurt. Cover with a lid and allow to cook for 15 minutes,then remove lid and allow to cook completely.
Remove from flame.

Serve hot with rotis or steamed rice.

Fried Sooji Halwa

2008-11-18T23:52:00.007+09:00

INGREDIENTS

1/2 Cup Sooji
1 cup Water
1/4 th Cup Sugar
2 tbsp Ghee
Oil for frying

PROCEDURE

1. Heat 1 tbsp ghee and fry sooji till it turns light brown.

2. Boil water add fried sooji to it.

3. Once cooked add sugar. Stir well to avoid lump formation.

4. Add ghee mix well. Allow the sooji halwa to cool.

5. Moisten your hands with water and shape the sooji halwa into small rounds,
heat oil in a wok once its piping hot fry these rounds on both sides until brown.

Pineapple cake

2008-11-17T14:11:00.004+09:00

INGREDIENTS

Samosa chaat

2008-11-17T14:07:00.002+09:00

Pav Bhaji

2008-11-07T21:37:00.005+09:00

INGREDIENTS

2 large Potatoes
1 medium sized Carrot
2 small sized Bell peppers
1 medium sized Onion chopped
2 medium sized Tomatoes chopped
4-5 Chopped green chillies
1 tbsp Ginger garlic paste
1/2 tsp Turmeric powder
1 tbsp Coriander powder
1/2 tsp Sugar
1 tsp Amchur powder(Dried green mango powder)
1 tbsp Cumin powder
1 tsp Kasoori methi(Dried fenugreek leaves)
1/2 tsp Red chilli powder
Few Coriander leaves
Butter (I used garlic flavored butter)
Salt to taste
Pav(Bread)
chaat masala

PROCEDURE

1. Cut potatoes,carrot and capsicum into cubes and pressure cook them. Once cooked mash them.
(You may add other vegetables of you choice like eggplant,cauliflower etc)

2. Heat butter in a pan add the chopped onion, fry till golden brown.Add ginger garlic paste,turmeric,chopped green chillies and tomatoes. Toss for 2-3 minutes.

3. Add coriander powder,sugar,amchur powder,cumin powder,kasoori methi,red chilli powder and salt,mix well.

4. Add the mashed vegetables mix and cover with a lid for 5-10 minutes with occasional stirring till it turns into a thick gravy.

5. Add a dollop of butter for that extra flavor. Sprinkle few coriander leaves.

6. Heat butter on a pan sprinkle chaat masala, slit the bread and toast them for a bit.

Serve hot with chopped onion and a dash of lemon juice.

Rasgulla

2008-11-07T21:35:00.007+09:00

INGREDIENTS

Makes about 20 Rasgullas

1 liter Milk(I used 3.5% milk)
100 ml Fresh cream(I used 36% cream)
1 tbsp Lemon juice or whey water
2 tsp All purpose flour (Maida)
1 1/2 cup Sugar
4 cups Water

PROCEDURE

1. Boil milk and cream together.Once boiled turn off the flame and add the lemon juice or whey water allowing it to curdle.
[Whey water is nothing but water reserved when straining paneer(cheese),it is said that whey water yields more paneer(cheese)]

2. Strain this cheese in a cheese cloth hang it for about 3-4 hours allowing the water to drain completely.

3. Now knead this cheese to make a smooth dough, add maida knead well.

4. Make small balls make sure there are no cracks and keep aside. (remember once these are cooked they swell upto 4 times in size)

5. Boil water and add sugar once the sugar dissolves add these cheese balls turn the flame to high with lid partially covered, allow it to cook for about 15-20 minutes.
You may also cook the rasgullas in a pressure cooker along with the syrup. Once u hear the first whistle turn off the flame and open the lid before the steam escapes completely.

6. The rasgullas float once they are cooked another method to check is to press the rasgullas if it springs back and retains its original shape,it is cooked.

Cool and chill before serving.

This is my entry to Preety's Kitchen CFK-MILK PRODUCTS
http://preetyskitchen.blogspot.com/2009/01/announcing-cooking-for-kids-event-milk.html

Sabudana (Tapioca) Khichdi

2008-11-07T21:32:00.004+09:00

INGREDIENTS

1 cup Tapioca or sabudana
1/2 cup Peanuts
3-4 Slit Green chillies
2-3 Red chillies
1 tsp Mustard seeds
1 tsp Cumin seeds
1 tsp Channa dal
1 pinch Hing(Asafoetida)
8-10 Fresh curry leaves
1 tbsp Oil
Salt to taste

PROCEDURE

1. Wash and soak the tapioca pearls for 2-3 hours in equal quantity of water.

2. Dry roast and coarsely grind peanuts.

3. In a round bottomed wok heat oil and splutter cumin seeds,mustard seeds,channa dal,green and red chillies,curry leaves and hing mix well on low flame.

4. Drain the tapioca free of water and add it to the above, toss for about 6-7 minutes.

5. Now the tapioca would have turned slightly translucent add salt and peanut powder toss for another 5-6 minutes,remove from flame.

Serve hot with fresh yogurt.

Pesarettu(whole green gram pancakes) and upma

2008-11-07T21:28:00.006+09:00

INGREDIENTS

2 Cups Whole green moong dal
1 Bunch Coriander leaves
6-7 Green chillies
2 Inch Piece Ginger
1 Small onion finely chopped
Salt to taste
Oil to sprinkle

PROCEDURE

1. Soak moong dal in plenty of water overnight.

2. Once soaked grind the above along with rest of the ingredients except onions and little bit of water,to obtain a dosa batter consistency.

3. Heat a flat pan and pour a ladle full of batter in the center of the pan and spread it in a circular motion (from inside out) spreading the batter into a thin round.
Sprinkle few chopped onions and one tsp oil around it.

4. Once you observe that it is roasted to a golden brown color turn it and allow to cook on the other side as well.

5. Remove from pan with a spatula once done.

Serve hot with Upma and sweet ginger pickle.

Kobbari annam (coconut rice) and alu curry

2008-10-24T22:43:00.004+09:00

ALU CURRY (Potato curry)

INGREDIENTS

1 Large Onion finely chopped
1 Large Potato diced into small cubes
1 tbsp Red chilli powder
1 tbsp Ginger garlic paste
1 tsp Turmeric
1 tsp Coriander powder
1 tsp Cumin powder
1 tsp Amchur powder
1/2 tsp Garam masala powder
1/s tsp Pepper powder
1/2 tsp Fenugreek seed powder
1 pinch Asafoetida
1/2 tsp Clove powder
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
1/2 Cup Water
2 tbsp Oil
salt

PROCEDURE

1. Heat oil in a pan add mustard and cumin seeds once they splutter add chopped onions and saute till they turn golden brown.

2. Now add asafoetida,ginger garlic paste,fenugreek seed powder,clove powder,pepper powder,garam masala,turmeric,cumin powder,coriander powder,amchur powder,salt and red chilli powder saute for another 5 minutes.

3. Add the diced potato and combine well.

4. Transfer into a pressure cooker along with half a cup of water cook for 5-6 minutes.
Remove from heat, when pressure drops open the lid.

Serve hot with rice or chapati.

Chicken 65

2008-10-24T22:39:00.007+09:00

INGREDIENTS

Serves 2

500 grams Chicken cut into small cubes
8-10 Slit Green chillies
1/2 tsp Chilli powder
8-10 Curry leaves
1/2 tsp Cumin powder
1/2 tsp Pepper powder
1 pinch Ajinomoto
3 tbsp Chilli garlic paste
2 tbsp Ginger garlic paste
2 inch Ginger finely chopped
6-7 Cloves of Garlic finely chopped
Few Coriander leaves
1 pinch Red color dissolved in water
Salt to taste

PROCEDURE

1. Marinate the chicken with 1 tbsp ginger garlic paste and salt for 30 minutes.

2. In a thick bottomed vessel heat 1 tbsp oil add the chicken to it. Stir for 2 minutes add little water then cover with a lid until the chicken is completely cooked. Keep aside.

3. In a pan heat oil add chopped ginger,garlic,chillies,curry leaves, ginger garlic paste,pepper powder,cumin powder,chilli powder,salt,ajinomoto,chilli garlic paste and red color.

4. Now add 2-3 tbsp of water mix well and drop the cooked chicken.Add coriander leaves toss for about 3-4 minutes. Remove from flame.

Serve hot with any soup of you choice.

Tomato chicken

2008-10-24T22:38:00.009+09:00

INGREDIENTS

500 grams chicken with bones
500 grams peeled chopped tomato
1 large Onion chopped sauteed and ground into fine paste
1 tbsp Ginger garlic paste
2 tsp Cumin powder
2 tsp Coriander powder
20-30 fresh Mint leaves
1 tsp turmeric powder
3-4 Cloves
1 inch stick Cinnamon
2-3 Bay leaves
1 tsp Pepper powder

PROCEDURE

1. Heat oil in a cooking vessel add the onion paste and ginger garlic paste saute for 2 minutes.

2. Now add turmeric,cumin,coriander and pepper powder followed by cinnamon stick,bay leaves and cloves mix well.

3. Add chicken and saute for 3-4 minutes. Now add tomato along with liquid stir well. Add mint leaves. Cover with a vented lid and allow to cook on low flame for about 2 hours stir occasionally.

Serve with hot rotis or steamed rice.

Brinjal fry (vankaya iguru)

2008-10-24T22:35:00.007+09:00

INGREDIENTS

4-5 Medium sized purple brinjal cut into quarters
1 pinch Turmeric powder
1/2 a pinch Asafoedita(Hing)
1 tbsp Oil
4-5 Fresh red chillies or green chillies
8-10 Curry leaves
1/2 tsp Mustard seeds
Salt to taste

Dry roast and grind the following into coarse powder:

1 tsp Cumin seeds
1 tsp Coriander seeds
1 tsp Chana dal
1 tsp Urad dal
2-3 Dried red chillies
1 tsp Peanuts
1/4th inch Cinnamon stick
4-5 Fenugreek seeds

PROCEDURE

1. Heat oil in a thick bottomed vessel splutter mustard seeds add curry leaves and chillies followed by hing.

2. Now add brinjal stir for 2 minutes add turmeric powder and salt.
Allow it to cook completely don't forget to stir continuously to avoid burning.

3. Once the brinjal is cooked completely add the dry roasted powder stir for 2 minutes remove from flame.

Serve with steamed rice.

Tomato dosa and Cilantro chutney

2008-10-21T01:35:00.009+09:00

INGREDIENTS

SERVES 2

FOR DOSA

1 cup Rice
3 tbsp Toor dal
3 Medium sized tomatoes
1 tbsp of the Cilantro chutney

PROCEDURE

1. Soak rice and dal for 2 hours.

2. In a blender grind the soaked rice and dal along with chopped tomatoes and cilantro chutney into a fine batter.

3. Allow it to sit for half an hour. Batter should be thick enough to thickly coat on a spoon when dipped.

4. Heat a iron griddle or a non-stick tawa. Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round.

5. Pour a tsp oil over it. Remove with a spatula when crisp.

INGREDIENTS

FOR CHUTNEY

1 Bunch cilantro
1 Small lemon sized ball of Tamarind
3-4 Dried red chillies
1 tsp Cumin seeds
2-3 Slit Green chillies
1 Pinch Hing
1 tsp Oil

PROCEDURE

1. In a pan heat oil splutter cumin seeds,red chillies,hing and green chillies. Keep aside, allow to cool.

2. In a blender blend the cilantro,tamarind along with the above into a smooth paste.

Serve with hot tomato dosas.

Beaten rice or poha dosa and Tomato chutney

2008-10-21T01:31:00.012+09:00

INGREDIENTS

FOR DOSA

1 Cup Rice
1/2 Cup poha or beaten rice
1/2 tsp Fenugreek or Methi seeds

PROCEDURE

1. Soak all three ingredients overnight and grind into a smooth batter.

2. Allow the batter to sit for 3 hours before you make the dosas.

3. Heat tawa,pour a ladle full of batter, spread to make a round, drizzle oil, remove when crisp.

FOR TOMATO CHUTNEY

INGREDIENTS

4 Ripe medium sized tomatoes
1 tsp Cumin seeds

For Tempering

1/2 tsp Mustard seeds
3-4 Green chillies
3-4 Dried red chillies
8-10 Curry leaves
1 pinch Hing
Salt to taste
Oil

PROCEDURE

1. In a pan heat 2 tbsp oil add the cumin seeds allow to splutter then add the green chillies followed by chopped tomatoes.

2. Once they turn soft turn off heat, allow to cool, transfer to a blender add salt and blend into a thick paste.

3. In a pan heat oil and splutter mustard seeds,curry leaves,red chillies and add hing remove from flame.

4. Mix well with the blended tomato paste.

Serve with hot dosas or idly.

Masala peas

2008-10-16T23:35:00.007+09:00

INGREDIENTS

1 cup green peas
2 tbsp ghee
1 tsp chilli powder
Salt to taste

PROCEDURE

1. Heat the ghee in a wide, thick bottom skillet to medium heat add peas and roast by continuous stirring.

2. Once roasted sprinkle salt and chilli powder mix well to spread masala evenly.

Serve with hot coffee.

Craked wheat upma or Godhuma ravva upma

2008-10-15T23:29:00.010+09:00

INGREDIENTS

Serves 2

1 cup Cracked wheat
2 1/2 cup Water
1 medium sized Onion thinly sliced
1 small Tomato
1 1/2 inch finely chopped Ginger
3-4 Green chillies slit
2-3 Dried red chillies

For tempering:

1 tbsp Oil
1 tsp Urad dal
1 tsp Chana dal
1 tsp Mustard seeds
1 tsp Cumin seeds
1 tsp Garlic paste
Few Curry leaves
Few Corriander leaves
Salt to taste

PROCEDURE

1. Heat oil in a cooking vessel add mustard seeds, cumin seeds, urad dal, chana dal,dried red chillies and curry leaves allow to splutter.

2. Now add the chopped ginger, slit chillies, garlic paste and sliced onions. Saute them till the onion turns soft.

3. Add the chopped tomatoes and saute for about a minute, add salt.

4. Now add water and bring it to a boil. After the water boils reduce the heat and add the ravva by continuous stirring so that it dosent form lumps.

5. Cover with a lid and allow to simmer on low flame for about 15 minutes.

6. Afetr 15 minutes remove lid mix well,garnish and serve hot.

Tastes good with any pickle or raitha.

Gutthi Vankaya koora or Stuffed brinjal curry

2008-10-14T13:06:00.013+09:00

INGREDIENTS

Serves 2

10 Small tender Brinjal
3 Medium sized onions
1/2 inch Ginger
3 cloves Garlic
1 cinnamon stick
3 cloves
1 tsp cumin powder
1 tsp coriander pwd
3 tbsp Peanuts
4 nos Dry red chillies
1 tsp Dry coconut pwd (optional)
1 lemon size ball of Tamarind
1/4 tsp Mustard seeds
1/4 tsp Cumin seeds
1 tsp Red chilli powder
1/2 tsp Turmeric powder
Oil as required
Salt to taste

PROCEDURE

1. Dry roast ginger,garlic,cinnamon,clove,cumin powder,coriander powder,peanuts,coconut powder(optional) and red chillies,grind it to form a thick paste and divide it into two portions.

2. Wash and cut stem of the brinjal make a cross shape slit on the other end. Stuff one portion of the ground paste into it. Dilute the other half and keep it for gravy.

3. Heat oil in a sauce pan and splutter mustard seeds,cumin seeds and curry leaves add finely chopped onions to it. After they turn golden brown add the stuffed brinjal and fry it for about 3-4 mins.

4. Now add red chilli powder and turmeric powder.Then add the diluted paste along with tamarind pulp and salt.

5. Close lid and and cook over medium flame until the brinjal turns tender. You may cook it in a pressure cooker if desired.

Serve hot along with chapatis or white rice.

Veg soft noodles and Chilli chicken

2008-10-14T13:03:00.008+09:00

VEG SOFT NOODLES

INGREDIENTS

250 grams Noodles
2 Carrots thinly sliced
2-3 Chillies thinly sliced
2 tbsp Oil
1 medium sized Onion thinly sliced
4-5 Spring onions
10-15 Garlic flakes
1 pinch Ajinomoto(optional)
1 tsp Soy sauce
Salt to taste
Pepper for seasoning

PROCEDURE

1. Boil water in a bowl and add noodles, cook until they become soft.
Now strain the noodles to remove water. Add half tbsp oil and mix using a fork and keep aside.

2. Par boil the carrots. You may use beans also if desired.

3. In a pan heat oil and add the sliced onions,chillies, spring onions and garlic flakes saute them until the onions turn transparent.

4. Add the boiled carrots sprinkle some ajinomoto (optional),pepper,soy sauce and salt mix well.

5. Now add the noodles and stir well for about 5-10 minutes. Remove from pan and serve hot.

CHILLI CHICKEN

INGREDIENTS

500 grams Boneless chicken cut into small cubes
10-15 Dried red chillies
3 inch Ginger finely chopped
10 cloves of Garlic finely chopped
1 Egg
1 tsp Sugar
2 tbsp Cornflour
2 tsp Soy sauce
1 tbsp Chilly garlic paste
1 tsp Vinegar
1 tsp Pepper powder
2 pinch Ajinomoto
3 Bell pepper (capsicum) cut into cubes
2 Onion cut into cubes
Salt to taste
Oil for frying

PROCEDURE

1. Take chicken in a bowl add 1 tbsp cornflour,a pinch of ajinomoto,salt,pepper and an egg mix well.

2. In a wok heat oil for deep frying. Fry the chicken pieces. Remove and keep aside.

3. In a pan heat oil add dried red chillies,ginger,garlic,onions,capsicum and pepper saute for 2-3 minutes. Now add soy sauce,chilly garlic paste,ajinomoto,salt and sugar mix well.

4. Add about half a glass of water and bring it to a boil. Now add vinegar followed by chicken.

5. Mix 1 tbsp cornflour in water to make it a fine paste add about 3-4 tsp of this mixture to the chicken and mix well.

Remove from flame and serve hot with the noodles.

Capsicum spicy rice

2008-10-11T15:25:00.007+09:00

INGREDIENTS

SERVES 2

2 cups cooked Basmati rice
3 large cubed Bell pepper(capsicum) I used red, yellow and green
1 tsp Mustard seeds
1 tsp Urad dal(minnapappu)
2 inch Cinnamon stick
1 tsp Cumin seeds
1 tbsp Coriander seeds
5-6 dried Red chillies
10 Curry leaves
3 tbsp Roasted Peanuts
1 tbsp grated Coconut
3 tbsp Ghee or Oil

PROCEDURE

1. In a thick bottomed pan dry roast mustard seeds,urad dal,cinnamon stick,cumin seeds,coriander seeds,red chillies and curry leaves.

2. Once they are roasted add the peanuts and toss for about 10-15 seconds then add the grated coconut mix well for about a minute and remove from flame.

3. Keep aside and allow to cool. Once cooled put it into a blender and grind it into a coarse powder.

4. In a pan heat ghee and add the cubed bell pepper. Toss for about 5 minutes make sure the pepper dosent loose its crispiness. Now add the powdered mixture to this and mix it well.

5. Take the cooked rice in a large mixing bowl and add the above mixture to it and combine well.

Serve hot with yogurt.

Chicken fry

2008-10-11T15:23:00.007+09:00

INGREDIENTS

500 grams Chicken with bones (I used leg pieces)
2 tsp Ginger garlic paste
3 Medium sized onions
2-3 tsp Red chilli powder
1/2 tsp Turmeric powder
5-6 Green chillies slit
3 tbsp Oil
Corriander and mint leaves for garnishing
Salt to taste

SEASONING:
1 tsp Coriander seeds
1 Cinnamon stick
6-7 Black peppercorns
1 tsp Cumin seeds
4-5 Cloves
1 Star anise
Dry roast the above and grind it into a powder.

PROCEDURE

1. Slice one onion and fry it in about half a tbsp oil until the raw smell disappears. Remove from flame and allow to cool. Once cooled grind it into a fine paste.

2. Marinate the chicken for half an hour with ginger garlic paste, chilli powder, turmeric,salt and the onion paste.

3. After the chicken is marinated transfer it into a sauce pot add some water (about 1/4th glass) and allow it to cook completely.

4. In a saute pan heat oil add the green chillies and 2 onions chopped. Fry until the onion turns golden brown.
Now add the ground powder, mix for about a minute and add the chicken along with the liquid to it. Mix well allow the liquid to evaporate.

5. Garnish with coriander and mint leaves.

Serve hot with steamed white rice.

Dussehra meal

2008-10-11T15:14:00.008+09:00

SOOJI PARATHA

INGREDIENTS

1/2 Cup Sooji
1 Cup water
2 tsp Red chilli powder
Few Coriander leaves finely chopped
Salt to taste
1 Cup Wheat flour

PROCEDURE

1. Boil water,add sooji,salt and red chilli powder mix well on medium flame till it cooks to form a thick mass.

2. Add the chopped coriander leaves. Allow the mass to cool. Once cooled make lemon sized balls. Keep aside.

3. Knead wheat flour as you would for any roti or chapathi.

4. Make balls out of the dough in the size of a large egg.

5. Roll it into a circle of 4-5 inches and place the sooji mixture in the center, seal the edges to make it into a ball.

6. Flatten this ball and roll it into a 6-7 inch round.

7. Pre-heat a griddle(Tawa) ,place the paratha on it cook both sides till golden brown by spreading butter or oil on both the sides.

Serve hot with Indian pickles and yogurt.

LEMON RICE (NIMMAKAYA PULIHORA)

INGREDIENTS

2 cups rice cooked
1/4 th cup lemon juice
1/4 th tbsp Turmeric powder
5-6 slit Green chillies
5 Dried red chillies
10 Curry leaves
100 grams Peanuts
1 tbsp Channa dal
1/2 tbsp Mustard seeds
1/2 tbsp Cumin seeds
1 pinch Asafoetida
3-4 tbsp Oil
Salt to taste

PROCEDURE

1. Heat oil in a cooking vessel add mustard seeds and allow to splutter then add cumin seeds,channa dal,peanuts,curry leaves,dried red chillies and green chillies fry till brown color is obtained.

2. Now add asafoetida,turmeric powder stir for 10-15 seconds.

3. Add the lemon juice and salt also add 10 ml of water cook for about 10 minutes.

4. Remove from flame once cooled mix it with the cooked rice and allow it to sit for about 1 hour before you serve.

Black Forest Cake

2008-10-11T15:11:00.008+09:00

INGREDIENTS

SERVES 4

150 grams All purpose flour
3 tbsp Cocoa powder
1 tsp Baking powder
150 grams White butter or Unsalted butter
150 grams Caster sugar
2 Eggs beaten well
8 tbsp Milk
1/2 tsp Vanilla essence
500 grams of Canned cherries in syrup
1 pinch of Salt

PROCEDURE

1. Sieve all purpose flour, cocoa powder and baking powder into a mixing bowl.

2. Add the butter,caster sugar,eggs,milk,salt and vanilla essence beat well.Using an electric whisk will make the process easier.

3. Tip into two well greased 4" round baking tins bake at 160 degree C for about 50 minutes.
If you wish to bake in a microwave grease two 4" round glass bowls pour the batter and bake for about 4-6 minutes.

4. To know if the cake is done stick a fork in the center if it comes out clean,the cake is done.

5. Allow to cool.

6. Set one of the cooled cake onto a pretty plate then sprinkle 4 tbsp of syrup from the canned cherries if you do not have syrup mix little bit of caster sugar in water and sprinkle it.

7. Now spread a layer of whipped cream over it, press some cherries on the cream.

8. Sprinkle the second cake with syrup and carefully set it on top of the first layer.

9. Cover the top, sides of the cake with cream. Decorate with cherries and grated chocolate.

Chill until ready to serve.

Pani Poori

2008-10-11T14:54:00.007+09:00

INGREDIENTS

Serves 4

FOR POORI

1 Cup sooji
1 tsp Maida or all purpose flour
Warm water
Salt

PROCEDURE

1. Take the sooji in a mixing bowl add warm water mix to make it into a dough.

2. Add maida and knead well to make the dough stiff.
Add few drops of oil and knead. Allow it to sit for 15-20 minutes.

3. Make balls and roll it very thin. Do not use flour when rolling use oil if required.

4. Use desired sized cap to cut the rounds.

5. Heat oil for deep frying, drop the rounds, fry on low flame.

6. Remove once they puff and turn light brown in color.

INGREDIENTS

FOR PANI

1 liter Cold water
100ml Tamarind juice
1/2 tsp Black salt or chaat masala
1/2 tsp Coriander powder
1/2 tsp Cumin powder
1 pinch Pepper powder
1/2 tsp Red chilli powder
1/2 tsp Sugar
3 tbsp of Coriander, mint and green chilli made into a paste
Salt to taste

PROCEDURE

1. Mix all the ingredients one after the other in the above order.

Serve with poori's and stuffing of your choice.

Chakara Pongal

2008-09-24T02:24:00.008+09:00

INGREDIENTS

1 Cup Rice
1/2 Cup Dry roasted Moong dal [Yellow split bean]
3 Cups Milk
1 1/2 cups Sugar
1 Cup Water
1 tsp Cardamom powder (optional)
1 pinch Pepper powder (optional)
Dry fruits sauteed in Ghee or Unsalted butter
1 tbsp Ghee

PROCEDURE

1. Pressure cook rice and moong dal with 3 cups milk and 1 cup water to obtain a soft consistency.

2. Heat sugar,once it melts add the pressure cooked soft mass. Cook on low flame for about 5 minutes.

3. Add ghee and pepper powder(optional) mix well.

4. Remove from flame, add the sauteed dried fruits and sprinkle cardamom powder(optional).

Tastes better when served warm.

Tamarind rice or Chintapandu Pulihora

2008-09-24T02:13:00.009+09:00

INGREDIENTS

SERVES 2

2 cups rice cooked
2 lemon sized balls of Tamarind
1/4 th tbsp Turmeric powder
5-6 slit Green chillies
5 Dried red chillies
10 Curry leaves
100 grams Peanuts
1 tbsp Channa dal
1/2 tbsp Mustard seeds
1/2 tbsp Cumin seeds
1 pinch Asafoetida
3-4 tbsp Oil
Salt to taste

PROCEDURE

1. Soak tamarind in warm water for about 30 mins and extract juice free of seeds.

2. Heat oil in a cooking vessel add mustard seeds and allow to splutter then add cumin seeds,channa dal,peanuts,curry leaves,dried red chillies and green chillies fry till brown color is obtained.

3. Now add asafoetida,turmeric powder stir for 10-15 seconds.

4. Add the tamarind juice and salt also add about 50 ml of water cook until the raw smell disappears and water evaporates. Remove from flame when gravy consistency is achieved.

5. Mix the above gravy with the cooked rice allow it to sit for about 1 hour(for the rice to absorb the flavor).