Happy New Year

Wishing Everyone a Very Happy and A Prosperous New Year 2009

Aloo Poha

I make Poha a lot of times but i have never deviated from the regular recipe of Poha that we follow , one day i came across this recipe with Aloo that i never heard of , at that instant i decided to try it out for the sunday breakfast , my little girl loved it a lot . She eats potatoes in any form boiled , fried , baked anything she loves the veggie , she finished the whole bowl. I dont remember the blog from where i read this recipe but thanks to the person for giving me this wonderful breakfast recipe.

INGREDIENTS:
Poha(Beaten Rice) - 2 cups
Aloo - 1 big chopped into very small pieces
Onion chopped- 1 medium
Oil - 2tbsp
Chana Dal - 2tsp
Mustard Seeds - 1tsp
Jeera - 1tsp
Curry Leaves - 1 sprig
Ginger - 1/2" chopped finely
Green Chillis - 2-3 finely chopped
Turmeric Powder - 2 pinches
Salt - Acc to taste

METHOD:
-Take the poha in a big vessel and wash it under running water for a minute , drain and keep aside.
-Heat Oil , add the Chana Dal and fry for 1 min , now add the mustrad seeds , jeera , curry leaves , ginger and green chillis and fry for 30 seconds.
-Now add the chopped onions and fry till onion is transleucent.
-Add the chopped Aloo and fry till the aloo is cooked , add the salt and turmeric and cook for another 1 min.
-Finally add the drained poha mix well and cook for a min.
-Add a dash of lemon juice and enjoy a warm breakfast.

Dondakaya(Tindora) Pulusu Kura

INGREDIENTS:
Donakaya - 1lb
Finely Chopped Onion - 1Big
Finely Chopped Tomato - 1Medium
Oil - 3 Table Spoons
Mustard Seeds - 1 TSp
Jeera - 1 tsp
Hing - 1 Pinch
Curry Leaves - 1 Sprig
Tamarind - Half Leamon Size Ball
Red chilli powder - 1 tsp
Garam Masala - 1/2 tsp
Salt - Acc to taste
Turmeric - 1/4th tsp

METHOD:
-Soak tamarind in warm water and extract 2 cups juice and keep aside.
-Heat oil, add mustard seeds jeera and hing.Add onion, salt, turmeric, and cook for 5-7 minutes.
-Add Tomatoes, mix well and cook for five minutes, till the whole mixture becomes paste.
-Add red chilli powder, garam masala cook for two minutes and then add the chopped dondakaya, cook for 5-7 minutes.
-Add the squeezed tamarind juice, cover and cook for 12-15 minutes.
-Serve hot with rice.

PEPPER CHICKEN

INGREDIENTS:
Chicken - 1/2 kg
Finely Chopped Onion - 1 big
Finely Chopped Tomato - 1 big
Ginger Garlic Paste - 1 and half tsp
Jeera - 1 tsp
Oil - 3tsp
Pepper - 3 tsp
Garam Masala - 1 and half tsp
Turmeric - 1 tsp
Salt acc to taste

METHOD:

-Heat oil , add the jeera , onions and fry till transparent.

-Add the ginger garlic paste , turmeric powder and salt and cook till raw smell goes.

-Add the chopped tomatoes and cook till the mixture becomes a paste.

-Now add the pepper powder , garam masala . mix well add little water if mixture becomes dry and cook for 5min.

-Add the chicken and mix well.

-Let the chicken cook in its own moisture till dry.

-Now add 2 cups of water put a lid and cook till the gravy becomes thick.

-Serve with Bagara Rice

Sprouts Curry

INGREDIENTS:
Whole Mung Sprouts - 2 cups

Chopped Onion - 2 medium
Chopped Tomato - 1 big
Green Chillis - 2-3
Ginger Garlic Paste - 1tsp
Curry Leaves - 1 sprig
Oil - 2 tbsp
Mustard seeds - 1 tsp
Jeera - 1 tsp
Red Chilli Powder - 1 tsp
Turmeric Powder - 1/4th tsp
Garam Masala - 1 tsp
Salt acc to taste
Coriander and Pudina for garnish

METHOD:

-Heat Oil add the mustard , jeera and curry leaves.

-Add onions and cook for 5 min till they turn transparent.

-Now add the ginger garlic paste , salt and turmeric , mix well and cook till raw smell of ginger and garlic goes.

- Add the chopped tomatoes and cook till the whole mixture turns into a paste.

-Add red chilli powder , garam masala and cook for another 2-3 min , if the mixture turns dry add very little water and cook.
-Add the sprouts mix well and cook for 5-8min.

-Add a cup of water and cook till required consistancy.

-Garnish with coriander and pudina and serve with rice or chapati

EGG PULUSU

INGREDIENTS:
Hard Boiled Egg - 5
Onion- 2 big chopped finely
Green Chillis - 3 slit
Red Chilli Powder - 2tsp
Turmeric - 1/4th tsp
Salt acc to taste
Garam Masala - 2 pinches
Asafoetida - a pinch
Oil- 4tbsp
Mustard seeds-1tsp
Jeera-1tsp
Garlic - 2 small crushed
Tamarind Juice - 2 cups

METHOD:
-Heat oil add the boiled eggs salt , red chilli powder and turmeric and fry well for 5 min by continusly stirring the eggs. Keep aside
-Heat oil add the mustard seeds , jeera , curry leaves, crushed garlic and asafoetida.
-Now add the chopped onions , green chillis , salt and turmeric powder. Mix well and cook till the onions turn transparent.
-Add the red chilli powder , a pinch of garam masala and 1/4th cup water mix well and cook for another 5 min.
-Now add the fried eggs and mix well till the eggs are coated well with the onion mixture.
-Add the tamarind juice , mix well and let it boil for 15-20min.

Note: You can adjust the red chilli powder according to your taste by using less or more of it.

Dal Makhni

Dal Makhni the first dish that comes into our mind when we go to a north indian restaurant or a dhaba , the yumminess of this dish comes with the whole lot of butter in the dal.
I always thought its very difficult to make dal makhni , but after Vah Chef gave us this easy version of the recipe I don't have to go to a restaurant or a dhaba anymore to eat this , i can enjoy a nice bowl of dal makhni with soft parathas in my house anytime i want to.
I did i major change to this recipe that is i used a tin of black beans instead of dry black urad dal , the taste was the same just for convenience i used the tin , so friends click here for the tasty dal makhni video and enjoy the dish

Egg Biryani by Vah Chef

Vah Chef has been giving us many tasty recipes , with his guidance we all are making delicious restaurant style food in our kitchens with very little effort , this is also a recipe from his kitchen

it turned out fabulous as all the other recipes of Vah Chef.

Click Here to watch the video of this tasty biryani and give it a try am sure you all will also love it.

Mushroom and Capsicum Curry

Mushroom was something i never tried before , once we had ordered it in a restaurant in hyderabad but we didnt like the taste of it , so we never tried. Once while doing my grocery shopping i saw these cute little button mushrooms for sale and i asked my husband why dont we try it with a little hesitation , he was like why not and we bought two packets of those cuties home.
Now came the main task of cooking them , never cooked it before nor did i see anyone cooking it , our good old google is there to help us out so i started to search for the recipes and was not satisfied with any of the recipes i got , then i had got idea why dont i make it the way i make chicken curry it'll turn out spicy as we prefer at home , with this small i dea i started off with the curry and did a few additions and it turned out soo good that now mushrooms is a part of my grocery shopping and a must eat curry once every 2 weeks.
After this long story i think its time for the recipe so here it comes

INGREDIENTS:

Button Mushrooms-1lb
Capsicum - 1 large cut into cubes
Tomato - 2 medium chopped finely
Onion-1large finely chopped
Ginger Garlic Paste-2tsp
Green chillis-2-3
Jeera-1tsp
Mustard seeds-1tsp
Curry Leaves-1 sprig
Oil-2tbsp
Garam Masala-1tbsp
Red Chilli powder-1 and 1/2 tsp
Haldi- 1/4th tsp
Salt - Acc to taste

METHOD:
-Clean the mushrooms and cut each one into half.
-Heat oil , add the mustard seeds jeera and let them splutter and add the cury leaves.
Now add the chopped onions , ginger garlic paste , salt and turmeric and fry for about 5-7min till raw smell goes.
-Now add the tomatoes and green chillis and cook till the whole mixture turns into paste with no traces of tomato pieces left.
-Now add the red chilli powder and garam masala and cook for another 2-3min.
-Add little water if the mixture sticks to the vessel.
-Add the mushrooms , mix well ,cook for 5min and add the cubed capsicum.
-Once again stir well and let cook for 5 min.
-Now add about 1 to 1 and half cups of water , mix well and close with a lid and cook for 10min.
-Garnish with coriander and serve with rice or roti.

Vaangi Bhaath

1st time i tried out this vaangi bhath following the recipe from here , i followed the recipe as it is and it turned out really very delicious , had it with curds and papad with which it was heavenly

Vinayaka Chavithi

Kudumulu , Garelu , Aavadalu , Semiya Payasam and Pulihora

Varalakshmi Vratam

This year i celebrated my first varalakshmi puja with my friends here in canada , i prepared a lot of dishes and here are the two thali's that i made for the vratam.

Thali 1:

From Left to Right:
Kajjikayalu - borrowed the recipe from sailu's food , Thanks sailu for the delicious recipe.
Pulihora - this is my own recipe , click here for it.
Garelu - click here for the recipe , these in the picture are the plain version of the masala garelu that are there , so to the batter i just added saslt and jeera.
Tomato and coriander chutney: i followed the procedure as my tomato pudina and coriander chutney but with only one change and that is i did not add the pudina , so you can check the recipe here
Paramannam- this is my grandma's recipe and i will post it very soon.

Thali 2:

A simple meal consisting of mudda pappu(plain dal) , vankaya kura(eggplant curry) , pacchi pulusu and white rice.

Lamb Keema Fry

INGREDENTS:

Keema-1lb
Onion-2 medium finely slit length wise
Ginger Garlic Paste-2 tsp
Green Chillis-4 slit
Jeera-1tbsp
Curry Leaves-2 sprigs
Turmeric Powder-1/4th tsp
Red Chilli Powder-3tbsp
Garam Masala Powder-2tbsp
Salt-as required
Oil- 4tbsp

METHOD:

-In a pressure cooker take keema , ginger garlic paste, salt , red chilli powder, turmeric and little water and cook for 3 whistles.
-Heat oil add the jeera and curry leaves and let it splutter.
-Add the onions and green chillis and fry for 5 min
-Now add the cooked keema and fry till everything mixes well.
-Cook for 15min and serve hot

Chikkudukaya/ Indian Broad Beans Fry

INGREDIENTS:
Chikkudukayalu / Indian Broad Beans - 1lb cut into 1" pieces and cooked in boiling water for 7-8 min
Onion- 2 medium very finely chopped
Green Chillis - 4 finely chopped
Ginger Garlic paste-1tbsp
Oil-3tbsp
Mustard Seeds - 1 tsp
Jeera - 1tsp
Garam Masala - 1tsp
Salt as required
Turmeric powder - 1/4th tsp
Curry Leaves - 2 sprigs

METHOD:

Heat oil , add the mustard seeds , jeera and curry leaves and fry for 2 min.
Now add the onion , green chillis and ginger garlic paste and fry till the mixture turns brown.
Add salt , turmeric powder and mix well , now add the garam masala powder and mix well.
Finally add the boiled broad beans and stir well till it mixes well , and cook for a further 10-15min till the flavor gets well on the beans.
Serve with white rice.

Vegetable in Hot Garlic Sauce

This is not my own recipe but its the recipe from pepper mill and click here for the recipe.
Thanks a lot miri for the fantastic recipe.
We had this spicy dish along with chicken fried rice , click here for the recipe.

Chepala Pulusu( Fish in a tangy spicy gravy)

INGREDIENTS:

Fish pieces(cut and cleaned) 4-5

Onion-2 medium sized ( if u want more gravy then u can add 1 more medium sized onion)Coriander seeds 2-3tsp

Ginger- 1.5" piece

Garlic- 5-6 pods

Cloves- 2-3

Cardamom-1

Khus khus (gasagasalu) - 1.5 tsp

Pepper- 7-8

Dalchini - 1" piece

Star anise- 1/2

Tamarind - size of a lemon

Turmeric powder- a pinch

Red chillie powder - as req (depends on the amount of spiceness u want)Salt - acc. to taste

Oil -4-5tbsp

Jeera - 1/2 tsp

Curry leaves - 1 or 2 springs

Green chillies- 2-3 slit

METHOD:

-Soak tamarind in water and keep aside
-Make a paste of onion, garlic, ginger, corainder seeds, cloves, cardamom, khus-khus, pepper, dalchini and star anise.
-Heat oil once the oil is hot add jeera and curry leaves and let jeera splatter. now add the paste and fry till the raw smell goes.
-Once the raw smell goes add red chillie powder, haldi powder salt and green chillies and let cok for another 3-4 min.
-Now add the fish pieces and cook for a further 4-5min.add the tamarind juice and let cook till oil floats on top.
-Garnish with coriander leaves and serve with rice.

NOTE:dont stir frequently after adding the fish as the fish might break

Tomato Pudina & Coriander Chutney

INGREDIENTS:
Tomato-3 medium sized
Pudina - 1/2 bunch
Coriander -1/2 bunch
Garlic - 2 pods
Green chillies - 1 or 2 (depending on ur taste)
Turmeric - a pinch
Salt as req
Mustard seeds - 1/2 tsp
Oil 2.5 tbsp

METHOD:
-Heat oil. once the oil is hot add tomatos ( chop them into 4 or 6 pieces) and let it cook till it becomes like a paste.
-Now add the garlic pods , pudina leaves, coriander leaves, green chillies,turmeric and salt.
-Cook for a further 5 min.
-Remove the kadai from the stove and keep aside and let it cool.
-Once it cool grind into a smooth consistency.
-Now put tadka by heating oil and crackling the mustard seeds.
-Enjoy the chutney with hot hot idli's or dosa.

Palak Paneer

INGREDIENTS:

Palak - 2 bunches

Paneer- 1 packet (approx 200gms)

Tomatoes - 1 medium (finely chopped)

Green chillies - 2-3 (acc to ur taste)

Amchur powder- 2 pinches

Dhania powder - 1 tsp

Jeera - 1/2 tsp

Lanung - 2 (crushed)

METHOD:

-Cut the stems of palak and clean the leaves put the leaves in boiling water for 2 min.

-Let them cool and make a fine paste do not discard the water.

-Heat oil add jeera tomato and laung and cook till tomatoes have been mashed into paste.

-Now add the dhania powder, amchur powder, palak paste, salt and green chillies and cook for 5 min.

-Now add the paneer and the water in which palak was boiled( add water as req or else the gravy will become very thin) and cook for a further 5 min.

-Serve with pulkas or chapatis.

Spicy Dal

INGREDIENTS:

Dal- 2 cups

Onions - 2 large ( finely chopped)

Tomatoes - 2 medium (finely chopped)

Mustard - 1 tspJeera - 1/2 tsp

Green chillies - 3-4

Garam masala powder - 1 tbsp

Red chilli powder - 1 tbsp

Turmeric powder - a pinch

Salt - according to taste

METHOD:
-Take the dal, wash and cook in a pressure cooker till it is done.for 2 cups of dal add 4 cups of water.

-Heat oil. once hot add mustard seeds and jeera and let them splutter.now add onions and turmeric powder and cook for 4-5 min.

-Now add the tomatoes and cook till tomatoes r soft and done.once done add the green chillies, garam masala powder , red chilli powder and salt and cook for another 5 min.

-Add the cooked dal and cook for 3 -4 min. now add 3-4 cups of water and cook till the desired consistancy is achieved.

Bagara Baingan

INGREDIENTS:

Baingan - 8-9 small

Big Onion- 1

Ginger-Garlic paste 1 Tbsp

Hot Red Chili powder 1 Tbsp

Groundnuts( dry roasted and powdered) 3 Tbsp

Grated coconut 3 Tbsp

Tamarind paste 1/2 tsp

Sesame seeds 1 Tbsp

Coriander Seeds 1 Tbsp

Jeera Seeds 1 tsp

Cloves -3

Dalchini - 1/2"

METHOD:
-Dry roast coriander seeds , jeera , cloves ,dalchini , and powder it with along with dry roasted groundnuts, dry roasted sesame seeds ,coconut and tamarind and keep it aside.

-Fry onion until transparent and make a paste of it.

-Slit the baingan till midway add in salt and fry them in oil and keep them aside.

-With little oil season mustard seeds , jeera seeds, curry leaves until mustard start sputtering.

-To this add ginger garlic paste and fry for some time.

-Add in the baingan, the grounded masala paste , red chili powder, salt and about 2 cup of water and heat it under high flame for about 5 mins and simmer it for another 10 min until the gravy thickens or till the required consistancy.

-Serve hot with chapathi's or white rice.

Tomato Soup

INGREDIENTS:Tomatoes - 3

Garlic paste - 1/2 tsp

Pepper - 1/2 tsp

Salt as required

Cornflour - 2tbsp

Water as required

Bread croutons as required

METHOD:

-Boil the tomatoes for about 15min let them cool.

-Now grind the tomatoes to a fine paste and keep aside.

-Heat water now add the tomato puree , garlic paste , pepper and boil for 10min.

-Add salt and adjust it according to your taste and boil for another 5 min.

-Dissolve cornflour water and add the soup boil till the soup thickens.

-Serve hot with croutons.

Palak Chutney

INGREDIENTS:

Palak - 3 bunches

Oil - 4tbsp

Sesame seeds - 2tbsp

Mustard seeds - 2tbsp

Methi seeds - 1/4 tsp

Urad dal - 3 tbsp

Red chillies - 4-5

Green chillies - 3-4

Tamarind pulp - 3 tbsp

Hing - a pinch

Curry leaves - 1 sprig

METHOD:

-In a pan dry roast the sesame seeds till golden brown and keep aside.

-Clean the palak and roughly chop the leaves.

-Heat 1tbsp oil in a kadai and add the palak leaves and cook till the water has evaporated.

-Heat 2tbsp oil in another kadai and add urad dal and fry till brown now add the 1tbsp mustard , methi seeds and fry.

-Now add red chillies and fry for abt 30sec and add hing and green chillies and fry for another 1 min. let the mixture cool.

-To this mixture add the roasted sesame seeds , tamarind pulp and salt and grind into a fine paste now add the palak and grind to a fine paste.

-Heat 1tbsp oil and add the left mustard seeds and curry leaves and add to the chutney

NOTE:this chutney goes very well with chapathi's or phulka's.

Hot & Sour Soup (Indian Style)

INGREDIENTS:

chicken 50-75gms (boiled and shredded)

tomato -3 medium sized boiled and pureed)

finely chopped beans -3

finely chopped carrot -2 medium

ginger - 1/4"

garlic - 3pods

jeera -1/2 tsp

dhania - 2tsp

peppercorns - 10

cornflour - 2tbsp

red chillie powder 1 tbsp

haldi- a pinch

salt as req

finely chopped coriander and mint leaves for garnish

METHOD:

-Make a fine paste of jeera dhania,peppercorns, ginger and garlic.

-Heat water and when it starts boiling add the finely chopped carrot and beans when the

veggies r half boiled add tomato puree,shredded chicken, red chillie powder, haldi and the paste.

-Let it boil for 15mindissolve cornflor in water and add to the boiling soup and cook for a further 2-3min

-Garnish with finely chopped coriander and mint leaves and serve hot

ANAPAKAYA PAPPU

INGREDIENTS:
Bottle gourd-100gms
Dal-2 cups
Green chillies-3-4
Whole red chillies-2-3
Mustard seeds-2tsp
Jeera-1/2tsp
Urad dal-1tbsp
Hing- a pinch
Salt - as required
Curry leaves - 1 sprig

METHOD:
-Take a pressure cooker and add the washed dal , required water, chopped pieces of bottle gourd and green chillies.
-Cook for 3 whistles then let it cook on sim for 10 more min and switch off. once cool mix salt.
-Heat oil add urad dal and let them turn brown now add mustard seeds, jeera, hing and curry leaves and add to the cooked dal.

Old Recipes

I know everyone visiting here mut be thinking what i this , there was some unknown problem because of which the first posts of my blog were not fully visible , the pictures were visible for few but the recipe wasn't , so am reposting all those old recipes again in the coming post

Vegetable Spring Rolls

INGREDIENTS:
Spring Roll Pastry Sheets-25
Onion-1 medium sliced
Carrot-jullien's 1 cup
Cabbage-jullien's 1/2 cup
Capsicum- jullien's 1/4 cup
Beans- finely chopped 1/2cup
Soya Sauce-2tbsp
Salt - as required
Pepper-as required
Oil-2tbsp


METHOD:
-Heat oil , add onion , and fry till transleucent , now add the rest of the vegetables and cook for another 5min.
-Add the soya sauce , salt and pepper and let it cool.
-Take a pastry sheet and spread it on a smooth surface.
-Place little filling diagonally on the sheet.
-Fold up one corner onto the filling and roll tight.
-Take the two corners and fold over the filling so that filling is sealed on three sides.
-Now roll over the left over corner over the filling and close tightly sealing with a drop or two of water.
-Heat Oil for frying , once hot add 3 spring rolls and fry till golden brown.
-Serve with ketchup.

NOTE: Rolling procedure can be followed from the below pictures for reference.

Chow Chow Chutney

This is my post for JFI Tamarind hosted by SIG


Ingredients:

Chow Chow- 2 medium
Green Chillies- 2-3 (acc to your taste)
Tamarind- 1/4th lemon size.
Urad Dal-1/2 tsp
Chana Dal-1tsp
Red Chillies-2
Mustard Seeds-1tsp
Jeera-1tsp
Garlic-1 clove
Curry Leaves- 1 sprig.
Salt- as required
Turmeric-2 pinches.
Oil-4tbsp

Method:

-Heat 2tbsp oil , add the dals and fry for 3 min till light brown color.

-Now add the Mustard seeds , jeera and fry for 2 min.

-Add Curry Leaves and red chillies and remove into a plate and let it cool.

-Heat remaining oil and add the chopped chow chow and green chillies , salt and haldi and cook till chow chow is done , it will take about 10min to cook.

-Let the chow chow cool.

-In a blender take the fried dals mixture and add little water , the garlic clove and tamarind and grind well , now add the chow chow and grind till smooth.

-Serve with rice and ghee.

Broccoli Fry

Hi Everyone , i haven't been blogging from around 3 months , this time i took a very long break .
Now i am back and with a different recipe. I had always wanted to include broccoli into our food because of its high nutritional value but did not get proper recipe to make it , finally i cooked it in the same way as cauliflower and it turned out delicious. So here is the simplest recipe to make tasty broccoli.

INGREDIENTS:
Broccoli - 3 head chopped to bite size
Oil-3tbsp
Jeera-1tbsp
Mustard seeds-1tbsp
Curry Leaves- 2 sprigs
Salt- as required
Turmeric - 1/4th tsp
Red Chilli Powder- 1tbsp
Garam Masala-1tsp

METHOD:

-Heat Oil , add the jeera and mustard seeds and let them splutter , now add the curry leaves and fry for 2 min.

-Add the broccoli, salt and turmeric and mix well. Cover and cook for 5 min.

-Mix well and add the red chilli powder and again cover and cook for another 10min.

-Add the garam masala and cook for 5 min.

-Serve with rice.

Note: I didnt have coriander in my fridge so didnt use but u can garnish it with finely chopped coriander.

Coconut Burfi

This is my first attempt in making sweets , neither me nor my husband are fond of sweets ,but i feel like eating them sometimes. I actually saw this recipe in cookery corner , it is a very easy recipe and i was tempted to try it out immediately and i had a full packet of shredded coconut handy and here was the result yummilicious coconut burfi in a few minutes.

INGREDIENTS:
Sugar-1 and half cups
Grated Coconut- 1 and half cups
i used the powdered dry coconut.
Ghee-2tbsp (for greasing)

METHOD:
-Take sugar and coconut powder in a thick bottom vessel and fry well till a nice aroma i released.
-Fry till the whole mixture become a lump.
-Remove from heat and spread on a plate greased with ghee.
-After the burfi ha cooled cut it into small pieces.


NOTE:the original recipe posted by lavanya of cookery corner has elaichi added to the burfi but i didnt not add it as i dont like elaichi in my food , that's the only change i made to the whole recipe.

Great Cooks Blogroll

Yippiee!!!!am a member of this cool blogroll which has some amazing blogs. I suggest everyone to join this here is the link to join this blogroll
http://simpledailyrecipes.com/great-cooks-blogroll

Great Cooks Community

Am proud to say that i am a member of the Great Cooks Community . It is a great place for all the people with a passion to cook. Do join in this.

PACCHI PULUSU

INGREDIENTS:

Tamarind - 1/2 lemon sized

Jaggery - 1/2 lemon size piece

Onion - 1 small onion finely chopped

Red Chillis - 2

Jeera - 1tsp

Green Chilli-2

Coriander leaves - a fist full

Oil-2tbsp

Mustard seeds - 1tsp

Jeera - 1tsp

Curry Leaves- 1 sprig

Water - 3 cups

Turmeric powder - 1/4th tsp

Salt acc to taste

METHOD:

-Soak the tamarind in the water and squeeze out the pulp.

-Strain the water and add the jaggery and let the jaggery dissolve.

-Take a morter and pestel and pound the red chillis and jeera to a coarse powder.

-Add the onion and and mix well. Now add the finely chopped coriander leaves , mix well and keep aside.

-Once the jaggery has melted add the onion mixture and salt and mix well.

-Heat oil once hot add the mustard seeds , jeera and fry , now add curry leaves and turmeric powder and immediately add to the pulusu.

-Serve with rice.

EGG PUFF

INGREDIENTS:

Puff Pastry - 1 sheet
Egg - 3 Hard Boiled and cut length wise
Pepper - 1/4 tsp
Salt - acc to taste

METHOD:
-Pre heat oven to 400 degrees for 15 min.
-After the Puff Pastry sheet has thawed cut it into 6 rectalgular pieces. -Place each 1/2 egg a little far from the border of the small side of the rectangle sprnkle little salt and pepper and close it tightly with the other side.
-Place them on a baking sheet and bake for 40 min at 400 degrees.

FISH CUTLET

INGREDIENTS:

Flaked Tuna in Brine- 1 Tin
Salt - acc to taste
Red Chilli powder - 1tsp
Turmeric -1/4th tsp
Garam MAsala Powder - 1tbsp
Finely chopped Green Chillis - 2
Boiled and Mashed Potato - 1big
Egg-1
Oil- For deep frying

METHOD:

-Take the tuna out of the tin and mash it well.
-Add the potato and mix it throughly. Add the egg and mix again.
-Add the salt , turmeric , red chilli powder , garam masala and green chilles and mix well.
-Heat oil , make patties and deep fry.

Demanding Toddler

Hi everyone,
I am not writing any recipe today , actually no mood to write though i have many many recipes pending to be posted. My 15 month old daughter has been keeping me very busy cleaning and tidying up the house everyday and another reason is that we all have been sick. Will very soon try and clear up all the pending recipes.
Bye,
Sabita

Sankranti Bhojanam

This is my sankranti thali. Clockwise this is what i made for Sankranti Tomato and Coriander chutney , Pesara Punukulu , White Rice , Pulihora , Sambar and Gulab jamun (not in the picture). I wanted to make lots more for the festival but my health did not permit. I have been sick from the past 10days with severe cold and cough.

Sankranti Subhakankshalu