Thursday, February 28, 2013
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
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
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
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 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
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.
Friday, February 8, 2013
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
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
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
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
-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.
Saturday, February 2, 2013
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.
Friday, February 1, 2013
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
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.
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.