Tuesday, May 21, 2013

Sorakaya Senagapappu Kura


Sorakaya/Bottle gourd- 1 cup small pieces
Chana dal- 1 and ½ cup
Onions- 1 large finely chopped
Tomatoes – 1 large or 2 small finely chopped
Green chillies- 2-3 slit
Red chili powder- 1tbsp
Coriander powder- 1 tbsp
Turmeric powder- ½ tsp
Garam masala – ½ tsp
Curry leaves- a few sprigs
Mustard seeds- ½ tsp
Asafoetida- a pinch
Oil- 4-5 tbsp
Salt -acc to taste


-Soak senagapappu(chana dal) for 1 hr.Drain and keep aside.
-Heat oil in a pressure cooker, crackle mustard seeds.
-Add hing, green chillies and curry leaves and fry for 30 secs.
-Add chopped onions and fry until they are transparent, now add chopped bottle gourd pieces and fry for 2-3 mins.
-Add chopped tomatoes amd cook for 3-4 min till the tomatoes are mushy, add the soaked dal and saute for 2-3 mins.
-Add coriander powder, red chili powder, garam masala, turmeric powder and salt fry for till the raw smell goes.
-Add 1 cup of water and pressure cook for 1-2 whistles. Chana dal should be firm to touch but it should be cooked.
-Serve hot with rice.

I am sending this to Dish Name Starts With-S Hosted at Akhilas Kitchen 


Thursday, March 14, 2013

Gongura Pandumirchi Pachadi

Gongura...the name itself tickles the tastebuds. Thats the speciality of this tangy leafy vegetable that is famous throughout Andhra Pradesh. It is called as Sorrel Leaves in English. Gongura can be used to make a variety of dishes like Gongura pappu(dal), Gongura Mutton , Gongura Pachadi. Gongura pachadi is the signature dish of Guntur dist of Andhra Pradesh , any Andhra Meal is incomplete without this tangy pachadi. Guntur is famous for its red chillis, during the red chilli season these ripen red chilles are crushed and combined with cooked and ground gongura to make a spicy tangy pickle.

Ripe Red Chillis – ½ kg
Gongura – 1.5 cups
Tamarind- ½ cup
Salt – acc to taste
Methi seeds- 1tbsp (roasted and powdered finely)
Pickle Oil ( Sesame Oil) – 1.5 to 2 cups
Chana Dal- 3tbsp
Jeera- 2tbsp
Mustard Seeds- 2tbsp
Garlic cloves – 10 crushed
Curry Leaves- 4-5 sprigs
Dry red chillis – 5-6 broken

-Clean the chillis and and dry them on a clean cloth. 
-Similarly clean and dry the gongura leaves.
-Heat 4tbsp of pickle oil, once hot add the gongura leaves. After the leaves leave water add the tamarind and let them cook till dry. Keep aside.
-Grind the chillis and keep aside. Grind the gongura and tamarind to a smooth paste. Add to the chilli mixture.
-Mix the gongura and chilli mixture well.
-Add the methi powder and salt. Mix well. Keep tasting for the salt. Once done keep aside.
-Heat the remaining oil in a kadai , add the chana dal and fry for 1 min till the dal turns light golden , add the mustard seeds, jeera , garlic cloves and  dry red chillis fry for 2-3min. -Add the curry leaves and switch off the stove.
-Let the oil mixture cool completely. Once the oil is cool add to the chilli and gongura mixture and mix well.
-Store in a dry glass bottle and serve after 1 day with hot rice and a dash of ghee.
-This pickle stays for a good 5-6 months.

Wednesday, March 13, 2013

Tomato Upma

This is the simplest and quickest breakfast foods you can prepare.I prepared this in the regular method and added finely chopped tomatoes , i used the salad variety as they don’t impart the sour taste as the regular ones.
So enjoy this delicious upma with a dash of lemon juice.

Semolina/Rawa – 1cup
Onion- 1 sliced finely
Tomato- 1chopped finely
Ginger- 1” finely chopped
Green chilli- 2 finely chopped
Curry Leaves- 1 sprig
Chana Dal- 1 tbsp
-Heat oil , once hot add the chana dal and fry for 1 min , add the jeera and mustard seeds. Let them splutter. Add the ginger, green chillis and onion and fry for 2 min.
Add the tomatos and cook for 3-4 min till the tomatos are cooked.
-Add the water , i use 2 cups water for 1 cup rawa.
-Add salt to water and let the water come to a boil.
-Once the water starts boiling slowly add the rawa , keep stirring as lumps may form, mix well and make it smooth.
-Once all the water is absorbed remove from stove and serve hot. Just before switching off the stove you can add finely chopped coriander , I didn’t have them handy so didn’t use.

Sending this dish to Spotlight:One Pot Meal Hosted by Indrani

Tuesday, March 12, 2013

Semiya Payasam


Semiya- 1cup
Milk- 1 cup
Sugar- 3/4th cup (can be adjusted to one's taste)
Raisins- 1tsp
Ghee- 2tbsp
Water- 1/2 cup

-Heat ghee in a kadai , add the raisins and fry for 20 secs. Remove and keep aside.
-In the same ghee roast the semiya till they turn golden.
-Once they turn golden add water and sugar. Mix well and let the semiya cook.
-After the semiya cooks in water for 5 min add the milk and cook till done.
-Mix the raisins in the payasam and serve hot or cold. 

Saturday, March 2, 2013

Gulab Jamun

Gulab Jamun is the most famous sweet of India. It is made using fresh khova but these days we get these instant packs with which we can make them in less than 1/2 hr. But these instant packs dont taste as good as the khova jamuns. I made these delicious beauties using the instant as we wanted to eat them as soon as possible. So just follow the instructions on the pack. I used MTR. Be careful while frying as the jamuns have to be fried on really low heat to cook through.

Friday, March 1, 2013

Tandoori Chicken Masala

This dish is a curry version of the famous Tandoori Chicken. Wanted to have tandoori chicken but also gravy , so tried this on the basis of Chicken Tikka Masala and surprisingly the curry turned delicious and everything was over in no time. Please try it and let me know. This dish goes with Butter Naan.

Chicken- 1/2 kg big chunks
Curd- 1/2 cup
Garam Masala- 2 tbsp
Red Chilli Powder- 1 and 1/2 tbsp
Turmeric Powder- 1 tsp
Pepper Powder- 1tsp
Salt- as required
Kasoori Methi- 2tsp fine powder
Coriander Powder- 1tbsp
Lemon Juice- from 1 big lemon
Onion - 1 big finely chopped
Green Chillis - 2-3 chopped
Tomato - 1 big finely chopped (use the hybrid variety)
Oil- 4tbsp
Butter - 3tbsp

-Marinate the chicken with all the ingredients except the last 5 ingredients.
-Leave the marinated chicken for 4-5 hrs.
-Heat a kadai , add oil and butter. Once hot add the chicken pieces. Dont add the curd marinate , only the chicken pieces.
-Cook till the chicken is done, it will take around 20-25 min to cook till tender. 
-Once done carefully remove the chicken pieces and leave the oil in the kadai.
-To the hot oil add the onion , green chilli and cook till the onion is transparent. Add the tomato and cook till the tomato dissolves in the onion , add the left over curd marinate and cook till a nice aroma is released.
-The gravy will leave oil once everything is cooked well.
-Add the tandoori pieces, mix well and see that the gravy coats the chicken well. Cook for 5 min.
- Add 1 cup of water close with a lid and cook for 2 min till the gravy thickens a bit.
-Serve with Butter Naan.

Thursday, February 28, 2013

Thattukada Chicken Fry

I made this yummy chicken fry from Live to Eat. Click HERE to go to the page, The pictures looked very tempting and i had chicken so without a second thought followed the recipe as given and enjoyed this tasty dish. Thank You Sig for the delicious dish.

Monday, February 18, 2013

Vegetable Momo's



Momo’s have their origin in Nepal and Tibet. Previously momo’s were served only in Yo China in Hyderabad , but these days every Chinese restaurant in Hyderabad has them in the menu , so popular are these little steamed dumplings.
Generally momo’s are made using Maida but health conscious people can make them with whole wheat flour also. The stuffing can be either meat based or vegetable based. I made vegetable stuffing. Momo’s are eaten along with a spicy tangy sauce that compliments the taste of momo’s very well.  I made the vegetable version and we ate all of them without any sauce.


For outer layer
Maida - 1 1/2 cups
Salt - 1/2 tsp

For Filling 
Cabbage - ½  cup finely chopped
Carrot - ¼  cup finely chopped
Onion - 1 small finely chopped
Green Chilies – 2 finely chopped
Freshly Grounded Pepper - 1 tsp
Soya Sauce – ½  tsp
Oil - 2 tbsp
Salt - to taste

-In a bowl mix all the ingredients for outer layer, add water in small quantities and make smooth dough.  Cover with damp cloth and keep aside till the filling is ready.

-To make the filling heat a pan, add oil , after the oil is hot enough add onion and green chillies and sauté until light pink add the carrot and sauté for 3-4 min till the raw smell is gone.Now add cabbage and mix well, cook for 2 minutes.

-Add salt and pepper and cook for a minute. Cook till no moisture is left in the mixture.
Finally add the soya sauce and cook for 2min , switch off the flame and wait till the filling is cool.

-Take lemon size pinch from the dough Keep rest of the dough covered with damp cloth.  Roll into a roti. The roti should be not very thin it should be a little thick. 

-Use a steel bowl cut into rounds puri.  The size depends on how big you want your momos to be. Add enough  filling each puri  and bring the sides together in the center, pinching firmly together make a ball.  

-Heat water in steamer brush the plates with little oil and place momos on them, give space in between as the momo’s will expand a little and steam for 8 to 10 minutes or until it gets cooked.

Serve hot with a spicy dipping sauce or eat them as they are like us.

Thursday, February 14, 2013

Thootla Pulusu

This dish is a traditional bottle gourd dish from the Godavari Dist. of Andhra Pradesh. I learnt this dish from my DH's paternal grandmother. She is an amazing cook, what ever she makes turns out delicious. Even a simple dish turns delicious maybe that's the magic of grandmother's hand. So today am sharing this authentic recipe with everyone. One important thing is the bottle gourd has to be very tender only then the real taste of this recipe will come out. Thootlu means holes in telugu , as we poke holes into the bottle gourd this dish dish is called thootla pulusu.

Bottle Gourd - 2 cups (big chunks)
Onion- 1 large
Ginger Garlic Paste- 1 tbsp 
Coriander seeds - 1tsp
Jeera - 1tbsp
Cinnamon- 1" piece
Cloves - 2
Milk - 4-5tbsp
Tamarind juice - 4-5 tbsp
Turmeric powder- 1/2 tsp
Red Chilly powder - 1-2tbsp (please adjust acc to taste , i added 2 tbsp). 
Oil- 5-6 tbsp

-Take the bottle gourd and fork and poke holes into the bottle gourd.These holes help the flavors penetrate the gourd well.
-In a mixer take the cinnamon , cloves , coriander seeds , jeera , ginger garlic paste and grind to a fine paste, finally add the onions and grind once again to a smooth paste.
-Take a pressure cooker , heat oil , add the left over jeera and curry leaves , fry for 1 min.
-Add the onion paste, add the salt and turmeric and cook till raw smell goes.Add the red chilli powder and cook for a further 2-3 min.If the mixture goes dry add 1-2 tbsp of water.
-Now add the bottle gourd pieces, mix well and cook for 5 min.
-Add the milk and tamarind juice and little water.Let the curry come to a boil.
-Close the lid and wait for 2 whistles.
-After the pressure is down open and serve with rice.

Monday, February 11, 2013

Idly Sambar

Idly  and dosa are the most breakfast preparations in South India.  Every household has a batch of either batter in the fridge. Idly is our favourite for breakfast , I grind a big batch of idly batter that will last atleast a week.  Making soft and airy  idly’s requires practise and we cannot achieve it in the first time.  Even i failed many times before i finally made the perfect idly.  Idly can be accompanied with coconut chutney , tomato chutney ,sambar or even a simple podi will do with hot idly  smeared with ghee. So here is my recipe.

Urad Dal – 1cup
Idly Rawa- 3 cups
Salt – 1tbsp
Water ad required

-Clean and soak the urad dal for 5-6 hrs.
-Soak the idly rawa for 2 hrs before grinding.
-In a wet grinder grind the urad dal till a smooth consistency is reached. Add little by little water while grinding. The batter should be thick and smooth. Do not make it runny , idly's will not come out fost if the batter is thin.
-To the ground dal add the drained rawa , mix well and let it ferment overnight.
-Add salt to the fermented batter and mix well.
-Take an idly plate and fill till till 3/4th to the idly plate.
-Steam for 15 min , you will know by seeing if they are done.
-Serve hot by smearing little ghee on each idly with chutney or sambar. We had our with sambar.

Sunday, February 10, 2013

Beerakaya Pachadi

Chutney is a main part of Andhra meal  no traditional meal in Andhra is complete without a chutney. Hot rice with a spoon of ghee and a chutney is a heavenly  treat to our taste buds. I made chutney using beerakaya ( ridge gourd) it is a very common vegetable found throughout India and Andhra Pradesh.

Beerakaya – 1 medium( chopped into small pieces)
Tomato-  1 medium ( chopped into small pieces)
Green Chillis – 2-3 (depending on your taste)
Coriander leaves – 1/4th cup chopped roughly
Chana Dal- 2 tbsp
Coriander seeds- 1 tbsp
Red Chillis- 1
Jeera – 1/4th tsp
Oil- 4 tbsp
Salt to taste

-Heat  ½ tsp oil , add the chana dal fry for 2min , add the coriander seeds , jeera , chopped green chillis , and red chillies. Fry till a nice aroma is released.Finally add the coriander leaves and fry for 30secs. Keep aside.

-Heat 1tsp oil , once hot add the beerakaya pieces and fry till they are cooked , it will take around 5min to cook. Once done keep aside to cool.

- Finally add another tsp of oil to the same pan once hot add the tomato and cook till the tomato turns mushy. Keep aside to cool.

-Once everything is cool , take a mixie jar first add the masala and grind till fine powder , now add the beerakaya and tomato and salt and grind till they mix well. Dont grind it to a very smooth consistency.

-Serve with hot rice and ghee.

I am sending this to Traditional and Native Recipes Event Hosted 

by Sara at Sara's Tasty Buds

Friday, February 8, 2013

Bagara Rice

Bagara Rice is a famous rice preparation of Hyderabad. Any party be it a wedding, birthday or a casual one is never complete without this mildly flavoured basmati rice. The best combination with this is a spicy curry like bagara baingan, chicken curry , mutton or prawns curry. I made Prawns Curry to go along with this.I have already posted the Prawns Curry so now its the turn of Bagara Rice.


Basmati rice – 2 cups
Cinnamon- 1” pieces 2
Cloves - 3
Bay leaves - 2
Shahi jeera - 1 tbsp
Onion- 1 medium sliced
Green chillies- 2-3 slit
Pudina leaves- 15-20 leaves
Ginger garlic paste- 1 tbsp 
Oil- 4 tbsp
Salt- acc to taste
Water – 3 cups


-Wash the rice and keep aside.
-Heat oil in a pressure cooker , once hot add the shahjeera ,cinnamon, cloves and bay leaves. Let them fry for a few seconds till the aroma is released.
-Add the onion, green chillies and ginger garlic paste and fry for 1-2 min till raw smell of ginger garlic paste is gone. Now add the mint leaves. Fry for a min.
-Now add the drained rice and fry till the moisture goes off from the rice.
-Now add water i used 1:1.5 measure for rice to water. Add salt mix well.
-Close the lid and cook for 2 whistles. Once the pressure goes down open the lid and mix carefully so that the rice grains don’t break.
- Serve with a spicy curry.

I am sending this to Traditional and Native Recipes Event Hosted 

by Sara at Sara's Tasty Buds


Thursday, February 7, 2013


Daddojanam is served in temples as prasadam .It’s a quick and easy recipe that can be finished in 10min if you have pre cooked rice. Whenever i have some left over rice and i don’t want to eat pulihora i make this daddojanam. This is also a convenient dish to take during travelling. Daddojanam is best when served at room temperature and in summer it acts as a coolant to our body.

Boiled rice or left over rice - 2 cups
Curd - 2 cups
Mustard seeds - 2 tsp
Jeera - 1 tsp
Chana dal - 2tbsp
Whole red chillies - 2
Green chillies - 2-3 finely chopped
Onions - 2 medium finely chopped
Curry leaves - 2 sprigs
Pepper corns - 10
Salt as required
Oil - 2 tbsp

-Mix rice , curd , chopped onions and green chillies and salt and keep asideheat oil.
-Then add chana dal and let fry for about 30 secs.
-Then add mustard seeds , jeera, pepper corns and broken whole red chillies and fry.Lastly add curry leaves.
-Add all the fried ingredients to the curd rice mixure and mix well.

Wednesday, February 6, 2013

Cauliflower Curry

We are not that found of cauliflower but i do make it occasionally , i either make a simple stir fry or a masala curry that is mildly spiced to go with rice and rasam.
Cauliflower florets – medium sized florets 1 cup
Onion – 1 medium( finely chopped)
Tomato- 1 medium ( microwaved andmade into a rough paste)
Green Chillies-  2 finely chopped
Ginger Garlic Paste- 1 tsp
Red Chilli Powder – 1tsp
Coriander Powder – ½ tsp
Garam Masala – ½ tsp
Turmeric Powder – ½ tsp
Salt – acc to taste
Curry Leaves – 2 sprigs
Oil- 3 -4 tbsp

-Clean the florets in running water and soak them in cold water with salt for 15-20 min.
- Heat oil , add the jeera and ginger garlic paste. Fry for 1 min.
-Add the green chillies and onion and fry for 3-4 min.
-Add the pureed tomato and cok for 5 min more till oil separates from the mixture.
-Add the salt, turmeric powder, coriander powder , red chilli powder and garam masala and mix well. If the mixture is too dry add 1/4th cup of water and cook till the masala is cooked well.
-Add the cauliflower , mix well and let the cauliflower cook in the masala for 3-4 min.
-Add ½ cup of water close with a lid and let the gravy thickens.
-Serve hot with rice and rasam.

Tuesday, February 5, 2013

Masala Dosa

Ask an Indian whats your favorite breakfast , 3/4th of the people’s response would be Masala Dosa so popular is this simple south indian breakfast dish. Crisp dosa served with simple Potato Masala is the most comforting breakfast.


For Dosa Batter:
Urad Dal – 1cup
Dosa Rice- 2 nd ½ cups
Methi  Seeds – 1tsp
Thin Poha – ½ cup

For Potato Masala:
Potato – 2 medium boiled and crushed into big chunks.
Onion- 1 large thickly sliced
Green Chillis- 2-3 slit
Oil- 3 tbsp
Mustard seeds – 1tsp
Jeera – ½ tsp
Curry Leaves-  1 sprig


For Batter:
-Take a large bowl , add the dal ,  and rice and clean them with water twice.
-Soak them in water for 5-6 hrs with methi seeds.
-After the dal and rice is soaked well grind them into fine paste in a wet grinder. Clean the poha and add it to the batter and mix well.
-Let the batter ferment overnight.

For Potato Masala:
-Heat oil , add the mustard seeds and jeera , let them splutter.
-Add the curry leaves , add the green chillies and onion , fry for ½ min. Add salt and turmeric and cook for 1min. (The onions should not turn soft they should retain the crunch in them , that gives this masala its real flavour).
-Finally add the potato chunks mix well and cook for 5-6 min till the potato absorbs the flavour.

Make the Masala Dosa:
-Mix the fermented batter well with a ladle , add 1tsp of salt and mix well.
-Heat a non stick tawa at medium heat. Pour a ladle full of the batter and spread it in a circular pattern to get a thin round .
-Cook for 2-3 min on medium flame the dosa will slowly start turning brown at the bottom.
-Reduce the flame add a tsp of oil around the dosa and let it cook till crisp.
-Spread the potato masala on the centre of dosa and fold it sideways.Serve hot.

Sending this to Mission Breakfast Hosted by Sowmya at Nivedhanam's and started by Pallavi and Sheelu.

Mission breakfast

Saturday, February 2, 2013

Anapagaya Pulusu

Pulusu is a typical Andhra preparation which is a tamarind based gravy dish that provides a tangy flavor to vegetables.Jaggery or sugar is added along with methi seeds powder that give this dish a tangy, sweet and sour flavour. This medly of flavours bring out the best in the dish.

Anapagaya (Bottle Gourd) - medium sized pieces 2cups
Onion - 2 medium chopped finely
Green Chillis - 2 chopped
Tamarind - 1/2 lemon size
Curry Leaves - 2 sprigs
Jeera - 1tsp
Mustard Seeds -1 tsp
Garlic - 1-2 crushed
Methi seeds - 15-20 roasted and powdered
Red Chilli Powder - 1 and 1/2 tsp
Haldi Powder - 1/2 tsp
Sugar - 2tbsp
Salt as required
Oil - 2tbsp

-Soak the tamarind in water for 10min and extract 2 cups of tamarind water.
-Heat oil , add the garlic and let the garlic fry for 1 min.
-Add the jeera, mustard seeds,curry leaves and red chillis , fry for 2min.
-Now add the onions and green chillis and cook till the onion turn transleucent.
-Now add the salt , haldi, red chili powder and sugar and cook till the sugar caramelizes nicely.
-Add the anapagaya pieces and mix well. Cover and cook for 5-6 min.
-Add the tamarind extract and let it boil for 3-4 min.
-Now add the methis seeds powder , mixx well cover and cook till the gravy thickens.
-Serve with hot rice, dal and ghee.

I am sending this to Traditional and Native Recipes Event Hosted by Sara at Sara's Tasty Buds. 


Friday, February 1, 2013

Vegetable , Paneer and Sausage Pizza

Pizza is everyone's favourite.I started making pizza at home once i got the base recipe correct. I use store bought pizza sauce. I used paneer , mixed vegetables and chicken sausage as toppings and the pizza turned out delicious.


For the base:
Maida / All purpose flour  - 2 and 1/2 cups
Yeast - 2 tsp
Sugar - 1/2 tsp
Salt - 1/4 tsp
Olive oil - 3 tablespoons

For toppings:
Paneer - Chopped into small cubes 
Capsicum- 1 medium (chopped into julliennes)
Onion - 1 medium (chopped into thick slices)
Tomato - 1 medium (chopped into julliennes , remove the seeds)
Chicken Sausages - 2 chopped into 1" pieces
Pizza Sauce - 3-4tbsp
Pizza Cheese- 1cup grated
Salt - as required
Red Chilli powder -1/2 tsp
Garam Masala- 1/2 tsp
Chat Masala- 1/2 tsp
Lemon juice- 1tsp
Thick curd- 1tbsp


Make the Base:

-Heat 1/2 cup water to lukewarm. Add sugar , salt, few drops of olive oil and yeast and mix well till everything dissolves well. Keep aside for 10 minutes for proofing. 
-In a big mixing bowl, take the flour and add the proved yeast sugar mixture. mixwell to make a soft dough.
-Knead it well for 10 minutes. Apply little olive oil and cover with a damp cloth. Keep this bowl at warm place till the dough doubles or for an hour.
-After the dough has doubled punch out the air out of the dough and mix well again. Leave aside for 1/2 hr
-After the second proofing take the dough onto a floured surface and make a 1/2" thick disc.
-Prick the base with a fork and bake in to oven at 220 degrees celcius for 7-8 min.

Make the Topping:

-Take the cubed paneer , add required salt , red chilli powder , garam masala , chat masala , curd and lemon lemon juice.
-Marinate for 1/2 hr. After that heat a kadai with 2 tbsp oil and add the marinated paneer and cook till dry.
-Keep the cooked paneer aside and let it cool.

Assemble the pizza:

-Take the base , spread the pizza sauce. Now spread the paneer mixture. 
-Top with vegetable julliens , sausage pieces.
-Sprinkle little salt and red chilli flakes on the toppings.
-Finally spread the cheese evenly on the toppings.
-Bake at 230 degrees Celcius for 5-10min till the cheese melts ( timing depends on the oven we are using so keep an eye).

Sending this Pizza to the Flavours of Italy Hosted by Divya of Divya's Culinary Journey.


Vankaya Kothimera Karam

Stuffed Brinjals are famous throughout Andhra. Each region has its own different stuffing for the baby brinjals.Once such stuffing is called Kothimera Karam ( coriander masala paste).

Baby White Brinjals : 8
Coriander leaves : 1 big bunch
Garlic : 3 medium pods
Ginger : take the piece that is same as garlic.
Coconut : 2 tbsp ( i used the dry powder , fresh coconut can also be used)
Green chillies : 3 ( can be adjusted acc. to taste)
Salt :acc to taste
Oil : 3 tbsp


-Clean coriander leaves grind ginger , garlic , green chillies , coconut , coriander leaves, little salt to a fine paste. If required add few drops of water while grinding .Do not add more water.
-Put a plus slit on each brinjal on opposite side of the stem till half the length.I removed the stems and
-Stuff this coriander mixture in brinjals.
-Heat a non stick kadai, add oil and once the oil is hot add the stuffed brinjals and saute them for 5 min.
-Fry brinjals till 3/4 th done and then add remaining coriander paste and cook for some more time , adjust the salt. 
-Add little water and cook till oil leaves the edges and the 
gravy is cooked well.
-If you want you can leave it as a gravy or cook more till 
the mixture dries up.
-Serve with hot rice and ghee.

I am sending this to Traditional and Native Recipes Event 
Hosted by Sara at Sara's Tasty Buds.

Saturday, January 26, 2013

Paneer Buns


For dough:

Maida / All purpose flour  - 2 and 1/2 cups
Yeast - 2 tsp
Sugar - 1/2 tsp
Salt - 1/4 tsp
Olive oil - 3 tablespoons
Milk - 3 tablespoons, for brushing 

For paneer stuffing:

Oil - 2 teaspoons
Garlic Ginger  paste- 1tbsp
Onion - 1 very small no, finely chopped
Mixed vegetables( potato,beans and carrot) - 1cup finely chopped
Paneer - chopped into small cubes or grated
Chat masala - 1 1/2 tsp
Salt - to taste
Red chilli powder - 1 tsp
Coriander powder - 1 tsp


For paneer stuffing:

-Heat oil  add onion and fry for 1 min , add the ginger garlic paste and fry till raw smell goes. 
-Add the vegetable, salt and turmeric powder and cook for 3-4 min.Add little water cover and cook for few minutes till the vegetables are cooked.
-Once the vegetables are cooked, add the paneer and cook for 3-4 min now add the chat masala,red chilli powder and coriander powder , Mix well.Cook for another 5 min.The paneer stuffing is ready and allow it to cool.

For dough and making bun:

-Heat 1/2 cup water to lukewarm. Add sugar , salt, few drops of olive oil and yeast and mix well till everything dissolves well. Keep aside for 10 minutes for proofing. 
-In a big mixing bowl, take the flour and add the proved yeast sugar mixture. mixwell to make a soft dough.
-Knead it well for 10 minutes. Apply little olive oil and cover with a damp cloth. Keep this bowl at warm place till the dough doubles or for an hour.
-After the dough has doubled punch out the air out of the dough and mix well again. Leave aside for 1/2 hr. Divide the dough into medium balls.
-Take a dough ball and make a small disc. Place stuffing in the centre of disc and bring the edges closer to seal.
-Once all the ball are stuffed cover them with a damp cloth and leave aside for 30-40min.
-Line the baking tray with aluminium sheet. Preheat the oven to 230 Degrees C. After the buns rise again, brush buns with milk.
-Bake it for 20 minutes or till the buns turns golden brown in colour.

Sending these buns to Bake Fest #15 

Friday, January 25, 2013

Quick Vegetable Pulao

I prepared this quick pulao with potato, carrot and beans along with prawns curry (royyala iguru) as side dish.If you have the vegetables ready, this pulao can be done in half hour's time. It is less spicy and tastes awesome and kids will definitely love it.

Basmati Rice -1 cup (washed in running water and strained)
Carrot -1 medium
Beans -3-4
Potato -1 medium
Onion -1 medium
Green chilli -2-3 acc to taste
Oil -4 tbsp
Salt as required
Cinnamon - 1" piece
Cloves- 2
Shajeera- 1 tsp
Ginger Garlic Paste- 1 tsp

-Cut the vegetables lengthwise, i chopped the green chillis also lengthwise.
-Heat oil in a pressure cooker, add the shajeera , cloves and cinnamon. Fry for 1 min.
-Add the ginger garlic paste and fry for 2 min till the raw smell goes.
-Now add the onion and cook till they turn light pink.
-Add the vegetables and mix well , add little salt and fry the vegetables for 5 min.
-Add the drained rice and mix well , add water and adjust the salt.
-Let the water come to boil and close the lid. Cook for 3 whistles.
-Once the pressure is down open the lid mix well and serve with the choice of side or even a simple raita.

Thursday, January 24, 2013

Chocolate Walnut Brownie



Butter- 1 cup
Cocoa powder- 2tsp
Vanilla essence- 1/2 tsp
Brown sugar- 1 1/2 cup
Eggs- 2
Flour- 1 1/2 cup
Baking powder-1/2tsp
Walnuts - 1 cup chopped and coated with flour


-Melt the butter add the sugar and vanilla essence and mix well.
-In another bowl beat eggs, add to the butter-sugar and mix well
-Now add little by little flour, baking powder and cocoa powder.
-Mix the batter well and see that no lumps are formed
-Transfer batter into a cake tin lined with butter paper and bake at 230 deg C for 25 min.
-Keep checking after 20min by inserting a tooth pick it should come out clean.

Sending this brownie to CookEatDelicious - Desserts:Walnuts and Bake Fest #15.


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