Sanna Murkulu

Ingredients
2 cups Rice flour
1 cup Chana flour
Salt to taste
1 tsp chillipowder
1 tbsp sesame seeds
1 tsp ajwain powder
1 tsp oil
oil for deep frying

Procedure
1. Boil 1 cup of water and 1 tsp oil in a bowl
2. Mix all the dry ingredeints
3. Add boiling water little by little and mix well with a spoon. The dough should be crumbly.
4.Keep aside for few minutes and once it cools to a manageable state
5. Kneed the dough to make a smooth dough the dough should not be too loose sprinkle little water if required.
6. Grease the murukku gottam(Presser) and place the kneaded dough
7. Heat oil for deep frying and Press murukku in oil and deep fry till golden brown

Cool and store in an air tight container

Murukku is ready to be served.

Creamy Sweet Corn Soup

Ingredients

For Vegetable stock:
Cabbage: 1 cup shredded
Garlic cloves:3-4 crushed
Onion: 1 small sliced into big chunks
Sweetcorn:1/2 cup
Salt:1/2 tsp
Pepper powder:1/4 tsp
Coriander:1 tsp finely chopped

For soup:
1 cup vegetable stock
1 cup sweet corn
1/2 cup milk
1 tsp corn flour
Water: 1/4 cup
Salt to taste
Pepper powder:1/4 tsp
Pinch of chillipowder
2-3 drops oil

Procedure:
1. Add water to all ingredients under Vegetable stock and boil for 5-10 mins
2. Filter the vegetables and keep aside the stock
3. Heat a non stick pan and add oil
4. Add sweet corn and fry for 1-2 mins
5. Add salt and pinch of chilli powder
6. Add vegetable stock and let it start boiling
7. Add milk and let it start boiling
8. Mix cornflour with little water to make thick liquid
9. Add it to the boiling vegetable stock
10. Add pepper and let it boil for 1 min
Dish out and Serve.

Hot Creamy Sweet Corn Soup is Ready to be Served.

Vanilla Sponge Cake

Ingredients:
Maida: 100 gms
Baking powder:1/4 tsp
Baking soda:1/4 tsp
Cinnamon powder:1/4 tsp
Sugar:100 gms Powdered
Butter:100 gms
Eggs:2
Milk:1/2 cup
Vanilla essence:4-5 drops

Procedure:

• Sift Maida,baking powder and baking soda and cinnamon powder 2 times
• Beat the butter at room temperature 
• Add sugar powder to butter and whisk till light and frothy
• Add beaten eggs to the whisked mixture and whisk again
• Add vanilla essence and beat once again
• Add Maida mixture little by little to the butter mixture and fold it carefully. Be careful not to whisk too hard.
• Add milk to the mixture and fold the mixture till  the batter has no lumps and when u drop the mixture it should fall in layers like a folding ribbon
• Now Grease the cake pan with butter and dust it with maida
• Pour the batter in the cake pan and tap it lightly to settle the batter uniformly.
• Preheat the sand plate on the stove for about 5 mins
• Keep the cake pan and close the lid
• Wait for 15 mins and check with a tooth pick if it comes out clean Cake is done.

If you dont have the sand type cake pan(I have one with hole in the center) then spread salt at the bottom of pressure cooker place a small stand or vessel to seperate the cake pan from sand and place the cake pan.

Cool and seperate the cake from cake pan and serve.

Vanilla Sponge Cake

 

Mushroom Green Peas Masala

Ingredients:
Mushrooms: 250gms
Tomato: 3 medium sized chopped
Onions:3 medium sized chopped
Coriander:1tbsp chopped
Green chillies:2 slit and cut
Green Peas:1 cup
Ginger garlic paste:1 tsp
Turmeric:1/4 tsp
Garam masala powder: 1tsp(Dry roast Shajeera, cloves, elaichi, bayleafs,dhaniya and grind them)
Jeera powder: 1tsp
Salt to taste
Chilli powder: 1tsp
Oil: 1tsp

Procedure:

1. Rinse the mushrooms and cut into pieces
2. Boil the Green peas in water and keep aside. Retain the stock to use for gravy
3. Heat oil in a pan
4. Fry the mushrooms and keep aside
5. In the same oil add onions and fry till golden brown
6. Add Turmeric, ginger garlic paste and saute it a little
7. Add Green chillies and saute it
8. Add tomatoes and fry till cooked
9. Once the tomatoes are cooked add the fried mushrooms and boiled green peas
10. Add Salt, chilli powder and cook for about 2-3 mins
11. Add the vegetable stock and cook on medium flame
12. Add Jeera powder and garam masala and cook for about 2-3 mins
13. Add coriander and switch off the stove

Yummy Mushroom Green Peas masala is ready to be served.

Goes well with Rice, roti, naan.

Mushroom Green Peas Masala

Pesara Vada

Ingredients

Green Gram whole/Pesarlu:1 cup(soak over night or atleast 5-6 hours)
Green chilli 3-4
Jeera:1 tsp
Onion:2
Salt to taste
Oil for deep frying
Coriander finely chopped

Procedure:

• Drain the Water from soaked Green Gram and Add Green chilli and one onion Jeera salt and make a Thick paste to be able to make vadas(katcha patcha in the mixie)
• Finely chop the remaining onion and add it to the above paste
• Add coriander to the above paste
• Heat oil in Kadai and make small Vadas with hand and deep fry them

Yummy Pesara vada is ready to be served. Can be accompanied with Non veg gravy or peanut chutney. Perfect for Rainy evenings.

Pesara Vada

Modak Recipe

Ingredients:
Maida:1 cup
Oil: 1 tsp for dough and for deep frying
Jaggery:1 cup
Saunf/Fennel seeds:1 tbsp
Coconut dry grated:1 cup
Sesame seeds: 1tbsp
Procedure

• Add 1 tsp warm oil to Maida and knead a soft dough by adding water and keep aside.
• Dry roast sesame seeds
• Make a powder of Jaggery, fennel seeds, coconut and sesame seeds
• Make small pooris of Maida dough
• Make a ball of Jaggery mixture and place it in the poori and close it from all sides and give shape of garlic
• Deep fry in oil. Cool and serve
• Modak is ready to be served

Modak

Capsicum Rice

Ingredients:
Cooked Rice: 2 cups
Capsicum sliced:1 cup
Cashew:5-6
Butter+oil:1 tsp
Masala of your choice-Dhaniya powder/garam masala etc - 1 tsp
Jeera: 1tsp
Onion: sliced 1
Salt to taste

Procedure:
Heat oil+butter in pan
Fry cashew and keep aside
Add Jeera while it splutters add onions and fry till transparent
Add capsicum and fry till cooked
Add Salt and masala
Sprinkle water to get everything together and close the lid for 1 min
Add Rice and mix well

Dishout to serve.
Yummy Capsicum Rice is ready to be served.

Chicken Fry

Ingredients:

Chicken:1/2 KG
Onions:3 medium sized chopped
Green Chillies:2-3 slit
Red chillipowder:1 tsp
Ginger Garlic Paste:1tsp
Salt to taste
Oil:1 tsp
Garam Masala powder:1tsp
Turmeric:1/2 tsp
Pudina leaves:1/4 cup
Coriander:1/2 bunch
Methi leaves:1 bunch

Procedure

• Marinate chicken with Turmeric, Ginger Garlic paste, Chillipowder and Salt and keep aside for atleast 1/2 hour
• Heat oil in a pan.
• Add onions and green chillies and fry till translucent
• Add chicken pieces and Fry till cooked
• Add Pudina, coriander and Methi leaves and cook for 2-3 mins
• Add Garam Masala powder and cook for 1-2 mins

Yummy Chicken is ready to be served.

Beerakaya aloo korma

Ingredients:
Beerakaya/Ridge gourd pieces:1 cup
Aloo/Potato pieces:1 cup
Curd: 1cup
Oil for tadka
Curry leaves: 1 branch
Coriander:1/2 cup
Green chillies:m1-2 slit
Onion:1 medium chopped
Tadka seeds:1 tsp
Ginger garlic paste:1 tsp
Garam masala/Dhaniya powder: 1 tsp
Salt to taste
Chilli powder:1 tsp
Haldi/Turmeric powder: 1/4 tsp

Procedure:
Heat oil in a pan. Add tadka seeds once they splutter and are golden brown add curry leaves
Add onion and green chillies and fry till golden brown
Add ginger garlic paste and fry for a minute
Now add beerakaya and Aloo pieces and fry till cooked
Add salt and chilli powder and fry for a minute
Add little water(about 1/2 cup) to curd and make thick butter milk
Add the butter milk to the curry
Let it cook on slow flame till oil starts releasing
Add coriander, Garam masala/dhaniya powder and cook for another 1-2 mins and dishout

Beerakaya aloo korma is ready to be served.

Jaya Nama Samvatsara Ugadi Subhakankshalu

Andariki Jaya Nama Samvatsara Ugadi Subhakankshalu

Ugadi Pachadi

Tamarind(kotha chinta pandu) : 1big lemon size
Jaggery(Bellam): 1 cup
Raw mango grated: 1 cup
Dry coconut grated: 1/2 cup
Saunf:2 tsp
Vepa Puvvu:2-3 tsp
Gasalu/Poppy seeds):1/2 tsp
Sara palukulu:1/2 tsp
Pinch salt and Pinch chillipowder

Procedure:

• Extract Tamarind pulp(1 cup)
• Melt Jaggery in a cup of water and filter and keep aside
• In a bowl/Pot(Normally we use new Mud Pot) add Tamarind pulp
• Add Jaggery water
• Add Raw Mango
• Add Grated Coconut
• Mash saunf in betwee hands and add to the above mixture
• Add gasalu and Sara Palukulu
• Add salt and Chillipowder 
• Mix everything thoroughly

Ugadi Pachadi is ready to be served. Since we prepare in Pot it becomes cold and Tastes Yummy

Tomato pachi pulusu

Ingredients:
Tomato: 3-4 medium sized(Pandinavi/Ripe)
Tamarind:1 Goose berry size
Green chillies:2 slit and cut into inch pieces
Onion:1 medium finely chopped.
Salt to taste
Chilli powder: 1/2 tsp
Oil: 1 tsp
Tadka seeds: 1 tsp
Curry leaves: 2 stems
Garlic cloves: mashed with skin on to add to tadka:3-4
Red chillies:1

Procedure:

• Cut tomatoes into pieces and add 1 cup water to tomato and Tamarind and keep aside  for 20-30 mins(till tamarind is soaked)
• Mash tomato and tamarind in the water with your hands till tomato and tamarind pulp is extracted properly
• Filter and keep aside
• Add finely chopped onions and green chillies
• Heat oil in a pan and add Mashed garlic cloves,Tadka seeds, curry leaves, split red chilies and add tadka to the filtered Tomato extract.

Tomato pachi pulusu is ready to be served.
Tastes good with rice and dal.

Dondakaya Roti Pachadi

Ingredients:
Dondakaya: 250gms Chopped
Pachimirchi/HariMirch/Green chilli:2
Yendu Mirchi/Lalmirch/Red chilli:2
Dhaniyalu/Dhaniya(saboot):1 tsp
Garlic cloves:2-3
Jeelakarra/Jeera:1tsp
Til(Nuvvulu)/Sesame seeds:1tsp
Tamarind/Chintapandu: olive size
Salt to taste
Oil: 1.5 tsp
Turmeric: 1/4 tsp
Tadka seeds/Talimpu ginjalu: 1 tsp
Red chilli for tadka:1
Curry leaves: 1 stem

Procedure:

• Dry roast dhaniya, Jeera and Sesame seeds, 2 Red chillies and take aside.
• Heat 1/2 tsp oil in a pan and fry dondakaya, Pachimirchi and Garlic cloves till dondakaya is cooked.
• Let it cool.
• Make a paste of dry roasted ingredients and dondakaya, pachimirchi and tamarind.
• Heat remaining oil and give tadka to the Paste.

Dondakaya Roti Pachadi is ready to be served. Add Finely chopped raw onions for extra taste.
Tastes best with hot rice.

Shahi Paneer Curry

Ingredients:
Paneer Pieces:1 cup (Fry and keep aside)
Kaju, badam: 1 tbsp.(Make a Paste using little water)
Onions: 1 Fry till pinkish and make a paste
Tomato:1 medium make a paste
Whole garam masala: little bit
Garam masala powder:1/2 tsp
Chilli powder: 1 tsp
Salt as per taste

Procedure:

• Heat oil in a pan and add the Whole garam masala fry till brown 
• Add onion paste and fry for 1-2 mins 
• Add tomato paste and cook till rawness goes 
• Add Kaju/badam paste and cook for 1-2 mins 
• Add little water to get the required gravy consistency 
• Add Paneer pieces, salt chillipowder and cook on low flame till oil starts releasing 
• Add garam masala and cook for another 1-2 mins. 
• Garnish with fresh coriander and dishout. 

Yummy Paneer curry is ready to be served. Tastes good with Roti/Naan/Biryani.

Carrot Mint Dhaniya Rice

Ingredients:
Boiled Rice: 1 cup
Mint/Pudina leaves: 1/2 cup
Dhaniya leaves(Coriander):1/2 cup
Carrot grated: 1/2 cup
Salt to taste
Green chillies: slit and sliced:2-3
Red chilli powder:1/4 tsp
Turmeric powder:1/4 tsp
Dhaniya powder:1/2 tsp
Shajeera:1/4 tsp
Cloves:2
Elaichi:1
Ginger Garlic paste:1/2 tsp
Onion:1 medium chopped.
Tej patta(Bay leaves/Biryani leaves):1
Patta(Dalchini):1/2 inch piece
Jeera:1/2 tsp
Oil:1 tsp

Procedure:

• Heat oil in a pan
• Add shajeera/Bayleaves/Cloves/Jeera/elaichi and fry 
• Add onions,Ginger garlic paste and Green chillies and Fry till onions turn golden brown
• Add mint leaves, carrot and dhaniya leaves and fry till cooked
• Add turmeric, salt and chilli powder
• Add Dhaniya powder mix well and cook for 1 min
• Add Rice and mix thorougly and leave for cooking for 1-2 mins

Yummy CarrotMintDhaniya Rice is ready to be served

Pav Bhaji Recipe

Ingredients
Potato: 2 big chopped
All available veggies like Beans,carrot,green peas,cauliflower chopped :1 cup
Onion: 1 big chopped
Tomato Chopped:2 medium
Greenchillies slit:2
Ginger garlic paste:1tsp
Butter:3 tbsp
Chilli powder: 1/2 tsp
Pav bhaji masala: 1 tsp
Salt as per taste
Lemon:1/2 slice
Pav Buns
Coriander: for garnishing.

Method:

• Pressure cook all vegetables by adding water for 3 whistles
• Mash the cooked veggies and set aside.
• Heat 1/2 of butter in a pan and add onions and fry till onions turn transparent.
• Add ginger garlic paste and fry for 1 min
• Add Pureed tomatoes and fry till cooked
• Add all mashed veggies and fry for 1-2 min
• Add salt, chilli powder and mix well
• Cook for 1-2 mins. Add little water if required.
• Add pav bhaji masala and simmer for 5 mins
• Mix well with the ladle while mashing any big veggie pieces
• Squeeze lemon and mix well after dishout.
• Dishout and top it with butter and coriander

Preparing the pavs
slit the pav buns in the center and roast on cut side with butter till light golden brown

Serve with chopped onions and lemon squeezed

Pav bhaji is ready to be served. Perfect lipsmacking evening snack is ready.

Tomato Capsicum Peanut Chutney

Ingredients:
Peanuts: 1 cup
Capsicum:1 big(finely chopped)
Tomato:2 medium(finely chopped)
Coriander: 1/2 cup
Mint/Pudina leaves: 1/2 cup
Coconut:fresh 1/2 shell
Oil: 2 tsp
Tamarind: gooseberry size
Curd: 1 tbsp
Salt to taste
Green chillies:3
Curry leaves, red chilli(dry) and tadka seeds.
Procedure:
Dry roast the peanuts and keep aside
Heat 1 tsp oil in a pan
Add capsicum, tomato, coriander, pudina leaves and fry till cooked
Blend dry roasted peanuts,capsicum,tomato,coriander,pudina, coconut, tamarind, curd, green chillies to a chutney
Heat remaining oil and give tadka to the chutney using curry leaves, redchilli and tadka seeds.

Chutney is ready to be served. tastes best with idli, dosa, rava dosa.

Paneer Tikka (With Tofu paneer)

Ingredients
Paneer:100 gms diced to 1 inch pieces
Capsicum: 1 diced to 1 inch pieces
Onion:1/2 diced to 1 inch pieces
Tomato: 1 diced to 1 inch pieces
Hung curd:1/2 cup
Tandoori masala:1/2 tsp
Chillipowder:1/2 tsp
Salt to taste
Lemon:1/2
Oil:1tsp

Procedure:
Marinate Paneer, capsicum, onion and tomato with Curd mixed with tandoori masala, chillipowder, salt and lemon juice
Leave aside for 1/2 hour
Arrange the Capsicum,onion,tomato and paneer pieces on kebab sticks
Heat oil on a tava
Shallow fry the Paneer tikka arranged on kebab sticks till the veggies and paneer are cooked and get smokey flavor

Paneer tikka is ready to be served. Serve with Green chutney.

Paneer tikka

Green chutney recipe
Mint leaves(pudina):1 cup
Coriander: 1/2 cup
Salt to taste
Curd:1 tbsp
Lemon juice:1/2 tsp
Green Chilli:1-2

Grind all ingredients to paste.

Palak Paneer(Tofu Paneer)

Ingredients:
Palak: 2big bunches(2 cups chopped)
Salt to taste
Green chillies:2 to 3
Tofu Paneer:150 gms cut to 1 inch cubes
lemon:1
Coriander: chopped: 1/2 bunch
Coriander powder:1/2 tsp
Curd:1 tsp
chillipowder:1/2 tsp
Tandoori masala:1/2 tsp
Salt to taste
Oil: 1 tsp
Garlic:4-5 cloves
Jeera/Cumin seeds:1/2 tsp

Procedure:

• Marinate the paneer pieces with curd, chillipowder, tandoori masala, few drops of lemon juice and salt and keep aside
• Take water in a bowl and add salt and boil the water
• Once the water is boiling add the palak, coriander to the boiling salt water and cook for 30 seconds -1 min
• Drain the water and cold run the palak (This process of cooking the palak and cold running is called blanching)
• Let the excess water drain
• Chop the chillies roughly 
• Make a puree of blanched palak, chillies and few drops of lemon juice. 
• Heat half tsp oil in a pan and fry the marinated paneer pieces till golden brown
• Keep aside the fried paneer pieces
• Add the remaining oil to same pan and heat
• Add garlic and Jeera and fry till color changes
• Add the palak puree. If required add little water 
• Check the seasoning and add salt if required
• Once palak starts cooking and releasing oil add paneer pieces and cook till the gravy becomes little thick

Palak paneer is ready to be served. taste best with rotis, Naans and kulchas.

chicken Kebabs(On Stove Top)

Ingredients:

Chicken cubes(boneless):150 gms
Curd: 2 tsp
Lemon juice of 1/2 lemon
salt As per taste
Chillipowder:1/2 tsp
Garam Masala powder(dhaniya, elaichi, cloves, cinnamon,bayleaf dry roasted and powdered):1/4 tsp

Procedure:
Marinate chicken with all ingredients and keep in fridge for 2-3 hrs(min 1/2 hour)
Place a Phulka Griddle(One with Checks or spirals) directly on Stove top
Spread the chicken pieces evenly and cook on both sides till done.

Chicken gets nice smokey flavor and is ready to be served.
Serve with Green chutney, lemon.

Green Chutney Recipe:
Ingredients:
Pudina(Mint leaves): 1/2 cup
Coriander:1/3 cup
Green chilli: 1
Salt to taste
lemon juice of 1/2 lemon
Curd: 1tsp

Make a fine paste of all above ingredients and Green chutney is ready. Goes well with Kebabs sandwitches.

Wheat suji halwa(Goduma halwa)

Ingredients:
1 cup wheat flour(Goduma pindi)
1 cup suji
Ghee: 1tbsp
Dry fruits: kaju,kishmish,badam
Sugar:As per taste(I use about 1/4 cup)
Milk:1/4cup

Procedure:
Heat ghee in a pan and fry the dry fruits to golden brown and keep aside.
In the same pan with left over ghee add suji and fry till golden brown
Add wheat flour and fry till golden brown(Be very careful atta tends to burn quickly)
Add about 1/2 cup of water and mix well not to form lumps
Continue stirring and let the suji and flour cook well by adding milk(if required add little more water/milk)
Add sugar and mix well to let sugar melt and the halwa caremelizes a little.

Once halwa is cooked dishout and garnish with the fried dry fruits.

Wheat suji halwa is ready to be served.

Happy new Year 2014

Hi Friends 

Wish you all a Very Happy new year - 2014

May all your wishes, aspirations come true.

May we all try new dishes everyday in 2014.