Thursday 20 October 2011

                                                 Masala Idli

Ingredients:
  • Left over idlis-6.(Make 12 pieces in 1 idli.)
  • Chopped onion-2.
  • Split urad dal-1tsp.
  • Turmeric powder-pinch.
  • Curry leaves powder-1tsp.
  • Red chilli powder-1tsp.
  • Garam masala-1/2tsp.
  • Dhania powder-1tsp.
  • Salt-to taste.
  • Putnala podi / Roasted channa dal powder-1tsp.
  • Coriander leaves-For garnishing(optional).
  • Oil-1tbsp.
  • Mustard seeds-1tsp.
Method:
  • Heat oil in a pan.Add mustard seeds.Let it splutter.Add split urad dal n saute it for 2 minutes.
  • Add the curry leaves powder,turmeric powder and saute it for a minute.
  • Add chopped onions.Saute it for 4-5 minutes.
  • Add  idlis.Mix it well.Saute it for 3minutes.
  • Add salt,red chilli powder,garam masala powder,dhania powder,putnala podi.Mix well.
  • Garnish with coriander leaves.
  • Serve hot.

                                                             Lemon Rice


Ingredients:
  • Rice-1cup.
  • Lemon juice-3tbsp.
  • Salt-to taste.
  • Green mirchi-3.(Sliced lengthwise).
  • Curry leaves-Few ( Here i used curry leaves powder. )
  • Turmeric powder-1tsp.
  • Mustard seeds-1tsp.
  • Split urad dal-2tsp.
  • Jeera-1tsp.
  • Oil-3tbsp.
Method:

  • Wash and soak rice for 15minutes.
  • Cook it in a pressure cooker.
  • Take the cooked rice in a bowl.
  • Add salt to it.Keep it aside.
  • Heat oil in a pan.Add mustard seeds and jeera.
  • Allow it to splutter,then add urad dal.Fry it for   2 minutes.
  • Add turmeric powder,curry leaves and green chillies.Fry it for 5 minutes.
  • Add this seasoning to the above rice.
  • Add lemon juice. mix it well.
  • Now it is ready to serve.

Wednesday 19 October 2011

                      Snake gourd/Potlakaya Perugu pachadi /Raita


Ingredients:

  • Boiled Snake gourd / Potlakaya-1cup.
  • Salt-To taste.
  • Mustard powder-1tsp.
  • Red chilli powder-1tsp.
  • Curry leaves-Few.
  • Coriander leaves-For garnish(optional).
  • Curds-4tbsp.
  • Mustard seeds-1/2tsp.
  • jeera-1/4tsp.
  • Turmeric powder-Pinch.
Method:
  • Cut the snakegourd into small cubes.Boil it in a pressure cooker for 3 whistles.Then squeez it and take it in a bowl.
  • Add salt,mustard powder,red chilli powder to it.Mix it well.Keep it aside.
  • Heat oil in a pan.Add mustard seeds and jeera.
  • After it crackles add curry leaves and turmeric powder.
  • Add this seasoning to the above prepared snakegourd.
  • Add curds when you are ready to serve.
  • Garnish with coriander leaves(optional).
  • Serve with rice or roti.

Wednesday 28 September 2011

                                            Sabudana Paratha Recipe


Ingredients:

  • Sabudana / Sago-250gms.
  • Cumin seeds-2tsp.
  • Green chilli paste-1tsp.
  • Coriander leaves-1/2cup.
  •  Peanuts-1/2 cup(Roasted and crushed coarsely.) (Optional).
  •  Grated raw potatoes-2.
  • Salt-to taste.
  • Oil-For frying parathas.
Method:
  • Wash Sago thoroughly and drain excess water.Soak it for 4-6 hours.
  • Add all ingredients to it except oil.Mix well into a paste.
  • Take a plastic paper,apply oil on that.
  • With moist hands make  a flat dosa shape parathas.
  • Heat a tawa / non-stick pan on stove.
  • Put 1-2tbsp oil on pan.
  • Roast the parathas on heated pan/tawa and keep on medium flame.
  • Fry the parathas till they are light brown in colour.
  • Put them on tissue paper to absorb extra oil.
  • Now the parathas are ready.
  • Serve hot with peanut chutney.

Friday 23 September 2011

Sweet N Spice

                                                 Oats Roti
Ingredients:

  • Oats powder-2cups.
  • Chopped tomatoes-1cup.
  • Chopped onions-1cup.
  • Grated Carrots-1cup.
  • Chopped green mirchi-3.
  • Methi leaves-2tsp.
  • Coriander leaves-1/2cup.
  • Red chilli powder-1/2tsp.
  • Turmeric powder-pinch.
  • Garam masala-1/4tsp.
  • Salt-To taste.
  • Oil-For frying rotis.
  • Coriander leaves-Few.
Method:
  • Make fine powder of oats in a mixer without adding water.
  • Transer it to a bowl.
  • To this add chopped tomatoes,chopped onions,grated carrot,chopped green mirchi,methi leaves,coriander leaves,curry leaves,red chilli powder,turmeric powder,garam masala and salt.Do not add oil.
  • Add required amount of water and knead the dough.
  • Let it sit for 30 minutes.
  • Divide the dough into equal portions.Make balls.
  • Take a plastic paper.apply oil to that.
  • Place the dough and flatten it to required thickness by applying oil to your hand or dipping your hand in water.
  • Heat Chapathi tawa on stove.
  • Place the roti gently,roast it on both sides by adding little oil.
  • Now the rotis are ready to serve.
  • Serve hot with tomato chutney/tomato sauce. 

Thursday 22 September 2011

                                             Bhendi/Okra Fry  

Ingredients:

  • Okra/Bhendi-250gms.
  • Chopped onions-2.
  • Mustard seeds-1/2tsp.
  • Jeera -1/2tsp.
  • Curry leaves-Few.
  • Coriander leaves-For garnishing.
  • Turmeric powder-pinch.
  • Dhania powder-2tsp.
  • Til /nuvvulu powder-2tsp.
  • Dry coconut powder-2tsp.
  • Salt-to taste.
  • Ginger n garlic paste-1tsp.
  • Red chilli powder-2 tsp.
Method:

  • First wash bhendi and wipe with  a clean cloth,Cut them into equal sizes.( 2inch size.)
  • Shallow fry bhendi and keep it aside.
  • Heat oil in another pan.Add mustard seeds,jeera.Allow it to splutter.
  • Add curry leaves,turmeric powder.Fry it for a minute.
  • Add chopped onions,ginger n garlic paste.Fry it until onions turns to golden brown.
  • Now add fried bhendi.To this add salt,red chilli powder,dhania powder,coconut powder,til powder one after the other and mix well.
  • Cook it for 5minutes.Finally garnish with coriander leaves.
  • Now the dish is ready to serve hot with rice.