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Showing posts with label veg. Show all posts
Showing posts with label veg. Show all posts

Saturday, January 25, 2014

Sabudana Vada (Sago rice Vada)


Ingredients:

sago rice-  1 cup
onion- 1 big finely chopped
green chillies- 3 finely chopped
curry leaves- 4 finely chooped
corainder leaves 1 small bunch
salt- to taste
red chilli powder- 1 spoon
ginger garlic paste- 1 tea spoon
rice flour- as required.
coriander powder- 1 tea spoon
and
oil- for deep fry.

Preparation:

1) Soak sago rice in water for 20- 30 minutes and remove water.
2) to this  add chopped ingredients, red chilli powder, turmeric, curry leaves, coriander leaves, ginger garlic and coriander powder, mix well.
3) Now add some rice flour and mix so that you can prepare dumplings out of it. and press them gently in any shape.
4) heat oil in a wok and deep fry prepared dumplings.

Serve hot with tomato chutney or tomato sauce or szechuan chilli sauce.

Saturday, February 09, 2013

Vegetable Rice



Ingredients:

Basmathi Rice - 2 cups
Carrot - 2 nos
Potatoes - 2 nos
Tomatoes- 2 nos
Cauli Flower - 100 gm
Capsicum- 1 no
Green chillies - 4 nos (adjust)
Ginger garlic paste- 1 spoon
Oil- 2 tb spoon
Chopped onions - 2 nos
Coriander leaves - 1/4 cup
Salt - As per taste
Ginger garlic paste - 1 tb spoon
mustard seeds- 1/2th spoon (optional)
cumin seeds - 1/2th  spoon
turmeric - pinch (optional)

Rice making :

1) wash and soak rice for 20 mins .
2) add 1 spoon of salt and cook rice till almost done .
3) Strain out and spread on paper towel or on a plate so that all moisture will evaporate .

Meanwhile chop all the vegetables in required sizes and onions into thin long pieces.

Preparation :

1) Heat oil in a flat pan, add cumin seeds onions and  half of the salt you are required.
2) As the onion become golden brown then only you add ginger garlic paste and green chillies.
3) After one minute add all the vegetables and saute them for a while.
4) Add salt and allow it to cook on slow flame .
5) As the all the vegetables nicely cooked.
6) Sprinkle coriander leaves and add rice to it and mix well.
7) Check for salt and keep it on stove till all mixture become warm.

Serve it with any type of raitha or gravy, i like this recipe with chicken gravy...:)

Saturday, January 12, 2013

Lemon Rice


Ingredients:

Rice - 4 cups (cooked)
lemon- 4 nos
onion- 1 big
dry red chillies- 6 nos
mustard seeds- 1/2 tea spoon
ginger garlic paste - 1/2 tb spoon
oil- 50 ml
salt - salt to taste
curry leaves - 10 nos
coriander leaves - 1/4th cup
ground nuts- 50 gm
chana dal (bengal gram pulses) - 50 gm
green chilli - 2 nos
turmeric - 1/8th spoon

Preparation:

1) Chop onions, coriander leaves and curry leaves into small pieces. Sqeeze juice from lemon.
2) Slit the green chillies into lengthwise & break red chillies into big pieces.
3) Heat oil in shallow pan (khadai), add groundnuts & bengal gram, fry them on slow flame till golden colour.
4) Take out groundnuts and bengal gram and keep a side.
5) Now add mustard seed to oil, as they crackled. Then add chopped onion, green chillies till brown.
6) Now Add ginger garlic paste, half of the salt  and turmeric and fry till it leaves raw flavour.
7) Now add curry leaves, red chillies, coriander leaves and mix for a while.
8) Add lemon juice, groundnuts & bengal gram mix thoroughly.
9) Now add cooked & cooled rice and keep on nixing till rice become hot.

Serve it hot ....!!!

Raitha


RAITHA

Ingredients:

curd(thick)- 250 gm
carrot- 50 gm
cucumber- 50 gm
onion- 50 gm
tomato- 50gm
coriander leaves - 1/4th cup
mint leaves - 1/8th cup
salt- 1 spoon (adjust to taste)
coconut powder(optional)- 25 gm
water- 1 glass
Grating Carrot

Grated Mixture

Process:

1) First peel out(remove) the skin of carrot, cucumber, onion, tomato.
2) Grate the above into small pieces. And make powder of coconut using blender.
3) Whisk(mix evenly) the curd and add salt.
4) Wash and cut coriander and mint leaves into small pieces.
5) Take all of them in bowl and mix well.

Serve it cool with Biryani, Pulavs, Bhagara rice, Fried Rice...!!!!

Tuesday, January 01, 2013

Gongura Pickle or Red Sorrel Leaves Pickle



Gongura  or Red Sorrel Leaves:

It is leafy vegetable. Gongura is very famous in India especially in Andhra Pradesh. The people from Southern part of India uses these leaves in many curries and making pickle. It is of sour taste.

Health Benefits:

1) It is good source of folate and vitamin B6.
2) They are rich in calcium, iron, vitamin C & A.
3) It increase hunger and gives taste to pallets.

Ingredients:

Gongura leaves - 500 gm
seasame seeds - 250 gm
green chillies - 100 gm (adjust to taste)
oil- 2 tb spoon
garlic - 10-15 pieces
salt - taste

For Seasoning:

oil-one tea spoon
mustard seeds- 1/2 tea spoon
fenugreek seed- few
curry leaves - few
cumin seeds - 1 tea spoon
turmeric powder- pinch

Preparations:

1) Dry roast the seasame seeds in a pan till they get coloured, don't blacken any part.
2) Heat oil in a pan add sliced green chillies and roast them till brown colour then remove and keep a side.
3) Now add gongura leaves any fry them on medium flame around 10 mins .
4) Take a blender add chillies and require salt make into coarse paste keep it in a cup
5) Add seasame seeds to blender and take out its powder.
6) Now make a coarse paste of leaves .
7) Mix garlic, seasame seed powder,  green chilli paste, and gongura paste in blender thoroughly.

Seasoning: 

1) Heat oil in pan, add mustard,  fenugreek &cumin seeds , curry leaves and turmeric .
2) As they done switch off the stove and add the paste to it and mix well.

Allow it to cool or keep a side for one or two days.

Enjoy this recipe with hot rice.....!!!!



Wednesday, November 14, 2012

Tempered Rice or Talimpu rice ( Popu Annam )

It is a type of fried rice, most of the people from place make this recipe with left over rice. Lets know the process.

Ingredients:

rice - 4 cups (90% cooked)
oil - 2 tb spoon
mustard seeds - 1/2 tea spoon
cumin seeds - 1/2 tb spoon
salt - as per taste
chopped curry leaves - 4 nos
coriander leaves - 1/4th cup
green chilli - 4 nos
red chilli powder - 1/2 tea spoon
turmeric - a pinch
ginger garlic paste - 1 tb spoon
chopped onion - 2 nos (medium size)
fenu greek seeds - 8 nos
if you want you can add any dal like urad dal, soaked chanadal and ground nuts(they should be cooked in oil).
Preparation :

1) Cook rice and allow it to cool.
2) Now chop all the vegetables in required sizes
3) Heat oil in a shallow pan add mustard seeds, cumin seeds, as they just done add green chilli and onions.
4) Add little salt, fenu greek seeds, ginger garlic paste mix it till the raw flavour goes away.
5) Add turmeric and curry leaves and mix, then add rice and mix it evenly
6) Finally add coriander leaves, coriander powder and rest salt as per your taste and warm the rice.

Enjoy this recip'e with chicken soup and onion gravy it gives wonderful flavors even it's own ....!!!

Tuesday, October 30, 2012

Lady Finger Roast




Ingredients :

Lady finger - 250 gms
red chilli powder - 1 tb spoon
coriander powder- 1 tea spoon
salt - as per taste
oil- 2 tb spoon
masala - 1 tea spoon
coriander leaves- 1/4 cup

chopped lady finger


Preparation :

1) Wash and cut lady finger into round, thin pieces.
2) Take a flat pan add oil to it
3) Add chopped lady finger and fry them for 10- 15 mins on very slow flame.
4) As they 70-80% done, sprinkle red chilli powder, coriander powder, salt evenly.
5) After 2 mins sprinkle masala and coriander leaves and mix well.

Enjoy this snack  hot ...!!!




Sunday, October 28, 2012

Poha or Atukulu Recipe

Atukulu is made of rice. They are many types, now we are using thick ones (they are intermediate to rice and flattend rice ). After cooking they look like fried rice. It is very famous in Telangana region . And we call it as " Pachi Atukulu " as is is soaked in water. It is very easy to make.


Ingredients:

atukulu - 500 gms
chopped green chilli - 6 nos
chopped onion - 2 nos
turmeric- pinch
salt - as per taste
ginger garlic paste - 1 tb spoon
ground nuts- 75 gms
curry leaves- 4-6 nos
lemon -4 nos
oil- 3 tb spoon

Preparation:
1) Wash and soak atukulu for 20 mins and strain out water (or) Keep them in hot water for few minutes till they become soft.
2) Heat oil in a pan and add groundnuts, fry them till get colored then remove from oil.
3) Now add green chilli, onion ginger garlic turmeric and little salt fry them finely.
4) Add curry chopped curry leaves and mix well.
5) Add atukulu, fried groundnuts and sprinkle salt and mix well
6) Keep on mixing till they get hot .

Wednesday, September 12, 2012

Baby Potato Fry In Tomato Gravy (Aloo fry)


Ingredients :

baby potato- 500 gm (15-20 Pcs)
tomato - 3 no (ripen)
onion - 2 no
green chilli - 5 no
red chilli powder -1 tb spoon (according to your taste )
coriander powder - 1 tb spoon
salt - as pr taste
turmeric - a pinch
cumin seed - 1 tea spoon
mustard seeds- 1/2 tea spoon
oil - 2 tb spoon
coriander leaves - 1 cup
mint leaves (optional ) -1 /4 cup
curry leaves - 5-8
cloves - 4 no
cardamom - 4 no
bay leaves - 2 (make small pieces)
all spices masala- 1/2 tb spoon
cinnamon - 3 no(one inch each)
ginger garlic paste - 1 tb spoon

Preparation:

1) Boil the baby potatoes in hot water upto 80% done generally it takes 15 - 20 mins
2) Peel out skin and make gaps along it's length to enter the masala properly.
3) Wash and cut toamtoes into small cubes , chop the onions into thin , cut the green chilli along its length, chop coriander leaves , mint leaves .
4) Heat oil in flat pan add mustard seeds, cumin seeds, cloves , cardamom, cinnamon , bay leaves as they just done.
5) Add chopped onion , green chilli , and little salt fry them finely up to brown colour. Add ginger garlic to it .
6) Now add tomatoes , turmeric , curry leaves, red chilli powder cook it until70% of tomatoes done.
7) Now add baby potatoes, coriander powder  mix it to give right consistency , then add very little water and cook all finely .
8) Finally add  coriander leaves and all spices masala , mix it real good , make sure that it doesn't leave any blaken spots .

Enjoy this snack hot hot ...!!!

Monday, September 10, 2012

Egg with Tomato Curry (Tomato with Egg Curry )

A Delicious recipe that will tingle your Pallete with a crispy,mouthwatering combination of Eggs and Tomatoes

Ingredients :

Eggs - 6 no
Tomato - 6 no ( ripen )
Chopped onion - 2 no
Green chilli - 4 no
Red chilli - 2 no
Oil - 2 tb spoon
Turmeric - pinch
Salt - as per taste
Coriander leaves - 1/2 of cup
Mint leaves - 5 (crushed)
Coriander powder - 1 tb spoon
Fenugreek powder - 1/4 tea spoon
Water - as required
Red chilli powder - 1 tb spoon (For those of you who enjoy it Spicy!!!)
Mustard seed - 1/4 tea spoon
Cumin seed - 1/2 tea spoon
Fenugreek seed - 5 no

You can add more eggs and take this as snack


Preparation :

1) First,boil the eggs,remove the shell and keep aside.
2) Wash and cut the tomatoes & onions, slit the green chilli , cut red chilli into small pieces, chop the coriander leaves and  mint leaves.
3) Heat 1 tb spoon oil, add mustard seeds , fenugreek seeds, when they are done, add cumin seeds, green chilli, chopped onion and little salt.Fry until it gives brown colour .
4) Now add turmeric, red chilli pieces, red chilli powder and mix it and add tomatoes to it .
5) After 5 mins add coriander powder , fenugreek powder and water till the gravy gets to the right consistency (usually one glass)
6) While gravy is cooking , take another flat pan add 1 tb spoon oil .
7) Make small slits(along the length) on egg and stuff with mixture of turmeric, red chilli powder and salt
8) Fry the prepared eggs in pan till the outer layer turns dark brown.
9) Now make more slits in fried eggs and drop all of it in cooking gravy . (Gravy is 90% done )
10) Add coriander leaves and mint leaves and cook for 2 more mins so that the juices of gravy goes into eggs .


You can add more eggs to take it as a snack


Enjoy crispy eggs with tomato curry , It goes excellent with roti, rice and naans .


Friday, September 07, 2012

Mirchi Bajji (Green Chilli Snack)

It is very delicious Indian snack especially southern people like very much .

Ingrdients:

mirchi 20 nos (green chilli)
coriander powder - 2 tb spoon
salt - as per taste
chana flour - 200 gm
oil - to deep fry
chopped onion - 4 no
salt - 1 spoon(as per taste)
water- to mix flour
turmeric- little

Caution: Green chilli is should be selected such that it is not too spicy .


Preparations:

1) Slit the mirchi  along it's length and remove seeds.
2) Mix salt and coriander powder fill the gaps of the mirchi with this



3) Take a bowl add chana powder, turmeric , left over mixture of salt and coriander
4) Add water to it and make loose dough so that if you dip mirchi in it, it should stick to mirchi

5) Drop 5 mirchi at a time in dough rotate it so that all sides dough should be hold evenly
6) Heat oil in a bowl deep fry the prepared mirchi .

Finally open the mirchi along it's earlier cut fill it with chopped onion and enjoy hot .....!!!


Tuesday, August 28, 2012

aloo with peas recipe

I like my all recipes little bit spicy always so please add amount of spices according to your taste so that you can enjoy the dish fully.


Ingredients :

aloo- 500 gm
green peas - 200 gm
tomato - 3 no
salt - as per taste
red chilli powder - 2 tb spoon (as per tatse)
turmeric - pinch
mustard seed - little
cumin seed - 1/2 tea spoon
oil- 2 tb spoon
coriander leaves - 1/2 cup
mint leaves - little
coriander powder - 1 tb spoon
masala - 1 tea spoon
chopped onion - 1 big
ginger garlic paste - 1/ 2tb spoon


Preparation :

1) Boil aloo in water for 15 mins, peel out skin and cut into required size pieces
2) Wash and soak peas and cut tomatoes, onion and coriander leaves.
3) Heat oil in pan add mustard seed after they start crackling add cumin seeds
4) Add chopped onion half of the salt , add ginger garlic paste fry them until it leaves raw flavour.
5) Add peas and fry them for 5 mins , now add aloo and tomatoes
6) Add salt , red chilli powder , mint leaves , coriander powder , turmeric and cook it finely
7) Finally add coriander powder and masala and mix it real good

Serve it hot with roti , rice , naans , bread ..!!

Saturday, August 25, 2012

Lady Finger With Pea Nuts (ground nuts) Recipe

Today's recipe is very special to plenty of people in India . It gives wonderful taste besides lots of benefits

Delicious , crunchy and nutty peanuts are the well known oil seeds to humankind through out the world .

Both lady finger and peanuts you can eat either directly (raw) or cooked , both gives awesome taste .




Benefits of Peanuts :

1) peanuts are rich in energy and containg many health benefiting vitamins, nutrients, minerals which are essential for good health .
2) Presence of calcium and vitamin D are helping bones .
3) Vitamins and Minerals: raw peanuts are sources of vitamin E, D , niacin , folate , riboflavin and vitamin B6.And also small amounts of zinc , phosphorus , potassium , calcium , sodium and iron .
4) niacin helps in the brain health and in blood flow.
5)Peanuts are significant source of risveratrol . It will helps to reduce cardiovascular diseases and cancer.


So people from all over the world are using peanuts in their regular  food  in the form of raw, cooked , roasted and even in the form of flour as it is containing around 30 essential minerals.

Benefits of okra lady finger (okra) :

http://kmshomemadefood.blogspot.in/2012/05/lady-finger-curry-with-tamarind-juice.html


Ingredients :

lady finger - 500 gm
pea nuts - 200 gm
green chilly - 4 no
red chili powder - 1 tb spoon (as per your taste)
salt - as per taste (1 tb spoon)
oil - 2 tb spoon
coriander powder - 2 tb spoon
ginger garlic paste - 1 tb spoon
garam masala - 1 tea spoon
chopped onion - 2 no
mustard seeds -  very little
turmeric powder - a pinch

Preparations :

1) Heat oil in a deep pan , add peanuts and fry them for 5 mins on slow flame until they become brown colour and take them out from oil.
2) Now add  mustard seeds ,chopped onion and green chlli after small break add ginger garlic paste fry them until it leaves raw flavour.
3) Now add lady finger , fry them till the half cook is done now add salt , red chilli powder,coriander powder, turmeric powder .
4) After 80% of cooking is done add fried pea nuts and mix them real good .
5) Sprinkle garam masala  and coriander leaves , now mix well

Serve it hot as with regular meals. It is very good stuff for liquor.

Enjoy this recipe with your regular recipes .

Monday, August 13, 2012

Benefits of Spianch and Spinach with Urad dal Curry

Spinach is nutritional powerhouse.Spinach has high nutritional value and extremely rich in antioxidants.It is very useful for children.It has impressive range of active substances .

Spinach is highly recommended food for everyone at least once in week


Invaluable sources of Spinach :

Spinach is a rich source of lot of vitamins like vitamin A,C,E,K,B2,B6 and magnesium , folate, manganese, betaine , iron, calcium, folic acid , copper, protein , phosphorus ,iodine,  zinc, niacin , selenium and omega 3 fatty acids , opiod peptides .

Benefits: 

1) low in calories and fat
2) good amount of soluble dietary fibers
3) greeny spinach is recommended for cholesterol and weight reduction
4) spinach contains 25% of daily intake of iron
5) Eyes: spinach protects against eye diseases such as cataracts and macular degeneration
6) Bones : one cup of spinach gives twice our daily vitamin K requires
7) Iodine: it helps in skin problems and strenghen the immune system
8) it gives 600% of daily required vitamin A
9) it is highly recommended for pregnent women as they require lot of vitamins especially vitamin A and K
10) Cancer: it contains more than 10 types of individual flavonoid compounds , which work against cancer
11) Brain : the dark green leaves protect brain functions .
12) It is highly useful for menstruating women ,growing children and adolescents

Warning: 

Spinach is not recommened for people who suffer from hepatitis,rhematism, gastric and intential inflamations
also not adivsed the people who are on diet withot salt.

So it is used in regular food in all over the world

RECIPE:


Ingredients: 

spinach - 500gm
urad dal- 200gm
salt - as per taste
red chili powder - 1 tb spoon (as per taste)
turmeric - a pinch
coriander powder- 1 tb spoon
cumin seed - 1/2 tea spoon
oil - 1 tb spoon
chopped onion - 1 big one
ginger garlic - 1 tea spoon
masala - 1 tea spoon
coriander leaves - 1/2 a cup

Preparations:

1) Wash and soak dal for 10 min
2) Wash spinach with fresh water and cut into small pieces , make sure that there is no insect
3) Heat oil in a dish add cumin seed , onion , ginger garlic and fry them until raw flavour goes away
4) Now add spinach , turmeric , chili powder , salt cook it for 5 mins
5) Add dal and coriander powder cook it finely
6) Add masala and coriander leaves , mix it real good

Serve it hot with rice, roti , chapathi , naans

Saturday, August 04, 2012

Cauli Flower with Moong dal




Ingredients:


cauli flower - 500 gm
moong dal - 200 gm
red chili powder - 1 tb spoon (as per taste)
chopped onion - 1 no
turmeric - a pinch
oil - 2 tb spoon
cumin seed - half a spoon
ginger garlic - 1 tea spoon
salt - as per taste
coriander leaves - a bunch
coriander powder - 1 tb spoon
mint leaves  - little
curry leaves - 10 no
masala - 1 tb spoon

 Preparation :

1) First of all cut the cauli flower into big pieces and keep them in boiling water around 5 min
and wash with fresh water , now cut them  into small (required size) pieces
2) Wash and soak dal for 10 min
3) Heat oil in a pan , add cumin seed, chopped onion, ginger garlic, salt , turmeric.
4) Now add cauli flower, dal, mint leaves, red chilli powder .
5) Cook all the mixture finely and then add coriander leaves and garam masala

Serve it hot with roti, chapathi, rice, bread...






 

Friday, July 27, 2012

chintha chiguru pappu curry ( moongdal with tender tamarind leaves curry)

This will become a favourite dish to many people if you taste it once more over children like it very much and easy to make itself.


Ingredients:

moongdal - 4 cups
onion -  1 no 
cumin seed - half  a  tea spoon 
oil - 2 table spoon
chintha chiguru - 4 cups (tender tamarind leaves)
ginger garlic paste - 1 tb spoon
chili powder - 1 spoon 
turmeric - a pinch 
salt  - as per taste 
coriander powder - 1 tb spoon 
coriander leaves - 1/2 a cup 
mint leaves - 1/4 a cup


Caution :

Select  good quality tender tamarind leaves , make sure that there is no insect . Now cut them into small pieces and wash it with fresh water.


Preparation:
1) First of all  wash  dal with fresh and soak it for atleast 10 min.
2) Heat oil in a pan then add cumin seeds, chopped onion, ginger garlic paste one by one at regular small breaks.
3) Now add tamarind leaves, turmeric, chili powder and salt .
4) Cook all the mixture on low flame until half of the cook is done . 
5) Now add dal and mint leaves, cook it until 80% of the dal is cooked.
6) Add coriander leaves and coriander powder mix it real good.

Finally add fried green chili slices and curry leaves on top for garnish. 
Serve it hot with rice, roti, naans, toasted bread . Enjoy this sour dish today   

You can make two types of this recipe 
a) gravy type - while cooking dal have to add a glass of water
b) grains type - the one with without water

Tuesday, July 03, 2012

Egg Plant with Tomato Recipe (Brinjal with Tomato Recipe)

It is easy making recipe with brinjal and tomatoes .



Ingredients :

egg plant - 500 gm
tomato - 4 no. (big )
green chili - 4 no. (according to your taste)
salt - as per taste
coriander powder - 1 tb spoon
turmeric - a pinch
oil - 2 tb spoon
masala (all spices) -  1/2 tb spoon
onion - 1 big one
ginger garlic - 1/2 spoon
cumin seeds - half a spoon
coriander leaves - 1 cup

Preparations:


1) Wash green chili,onion,tomatoes and cut them into small pieces.

2) Take a bowl add 2 glass water and little salt to it , now cut egg plant into small pieces and drop in salt water(while cutting check for insect).

3) Heat oil in a dish, add cumin seeds,green chili,onion and fry them until it turns brown , add ginger garlic  just mix it well and add egg plant.

4) After a half of cooking is completed add turmeric, tomatoes, salt and mix it real good, cook it finely (while adding salt be careful, we already washed egg palnt in salt water so add very little).

5) Finally add masala , coriander leaves and mix it well.

Now we have prepared very good recipe, enjoy it with chapathi, roti, rice, nans ....!!!

Telugu Version : http://easytelugucooking.blogspot.in/2012/07/blog-post.html

Saturday, June 23, 2012

Spinach with Moong Dal (Healthy Recipe)

Spinach recipes are very good for health , so let know how to make spinach recipe with moong dal



Ingredients:

spinach - 500 gm
moong dal - 200 gm
red chili powder- 1 tb spoon
green chili - 4 no
salt - as per taste
cumin seeds - 1/4 tea spoon
onion - 2no
masala - 1 tb spoon
turmeric - a pinch
oil - 1 and 1/2 tb spoon
ginger garlic paste - 1/2 tb spoon
coriander leaves - a bunch
coriander powder - 2 tb spoon




Preparations :

1) Wash dal with fresh water and soak it for 10 min in fresh water .

2) Select fresh spinach and clean it with fresh water and cut it into small pieces .(make sure that there are no dust particles in spinach ).

3) Chop the onion into small pieces , and slit the green chili along the mid way (cut into small pieces)

Method:

1) Heat oil in a pan and add cumin seeds , chopped onion , little salt and green chili  fry them for 2 min until it gives nice color . Now add turmeric and ginger garlic paste stir it for a while .

2) Add spinach and sprinkle chili powder salt mix it evenly and cook it for 5 min then only , you can add soaked dal and coriander powder mix it perfectly and cook for 10 min on slow flame .

3) Generally this process is not required any water but you can add  small tea cup of water to it  , and cook it very well . Sprinkle coriander leaves on top .

Enjoy this recipe with roti , nans , chapathi , bread , rice  as well .






Thursday, June 21, 2012

Elephant yam with Tamarind juice





Ingredients :

Elephant yam - 500 gm
onions - 4 no
cuscus paste - 1/2 cup(coconut and poppy seeds)
coriander powder - 1/2 cup
garam masala powder - 1 tb spoon
oil - 4 tb spoon
tomatoes - 2 no
ginger garlic paste - 1 tb spoon
green chili - 4 no
cloves - 4 no
cardomom - 4 no
cinnamon sticks - 4 small pieces
biryani leaves - 2
curry leaves - 1 bunch
coriander leaves - 1 bunch
lemon - 2 no(optional)
tamarind juice - 2 cups
turmeric - pinch
salt - as required
red chili powder - as required




Initial Preparations :


1) Clean yam with fresh water and take it in a dish,  cover up it with water and add Guava leaves or Tamarind leaves boil them for 10 min . Peal out the skin and cut them into small pieces

2) Wash and cut green chili along the mid way , cut 2 onions into small pieces and wash them with fresh water . Wash and cut tomatoes into small pieces.

3) Make a paste of remaining 2 onions and prepare cuscus paste(coconut + poppy seeds)


Cooking Method :

1) Heat oil in a pan,add cloves ,cinnamon,cardomom,biryani leaves.Next to them green chili,chopped onion,add little salt and fry them for 2 min,add ginger garlic and curry leaves

2)  Now add yam pieces and tomatoes and fry for 2min,then add coriander powder,chili powder ,salt,turmeric,cuscus paste,onion paste and mix them well and cook it well

3) Add tamarind juice and bring it to boil,now add garam masala and coriander leaves

4) Sprinkle little lemon juice

Enjoy this recipe with rice,roti,naans,chapati,bread


Vermicelli Pudding ( Sheer Kurma)



Today i'm writing my first dessert recipe , one of my viewer asked me to post this recipe ...!!!


Vermicelli Pudding is one of the easy making dessert with very good taste . It is also known  as Sheer kurma in north India , Payasam in Andhra .





Ingredients:

vermicelli  - 200 gm
sugar - 200 gm
milk - 200 ml
water - 2 glasses
cardamom - 5 no (crush them finely)
fresh coconut powder - 1 cup
cashew nuts - 10 no
raisins - 10 nos
ghee - 1tb spoon
red cherry  fruit - 1 no
Method :

1) Take a bowl , add water and milk boil them for 5 min . Now add sugar and crushed cardamom .
2) After a small break add vermicelli cook it for 5 min , then add coconut powder and cook 5 more min (so that it will cook finely ). Mix it real good
3) Switch of the stove and take it in a bowl (adjust the flame accordingly to cook well.)


For Garnish:


1) Take a flat pan add ghee  and fry raisins and cashew nuts for a min on very slow flame
2) Spread these fried dry fruits on vermicelli pudding .
3) Use cherry fruit as a last garnish .

Serve it hot .....!!!!!