BLOGIVERSARY

7th December 2006 is a day to remember in my life because that is the day when i started my own blog and today is again 7th december but the year has changed to 2007 and i am proud to say that MY BLOG IS ONE YEAR OLD TODAY.Last year when i started this blog i didnt know that i will come this far. 1 year has passed by with 50 posts.

I have learnt some wonderful dishes.The list of wonderful dishes i learnt and the related blogs is coming very soon.I want tothank all the wonderful people who visited my blog and left me those precious comments. I dont know how my 2nd year will go but i hope its goes well with lots more people visiting my blog and leaving more comments.ONCE AGAIN THANK YOU ALL

CABBAGE PAPPU

INGREDIENTS:

Chana dal - 1 cup

Cabbage shredded - 1 and 1/2 cups

Onion - 1 medium finely chopped

Tomato - 1 medium finely chopped

Green Chillies - 5-6

Ginger Garlic paste - 1tbsp

Dhania Powder - 1tbsp

Salt as required

Red Chilli powder - 1 and 1/2 tsp

Haldi - a pinch

Jeera - 1tbsp

Mustard seeds - 1tbsp

Oil - 4tbsp

METHOD:

-Boil the dal separately and keep aside.

-Heat oil , add the mustard seeds , jeera and curry leaves ( i ran out of curry leaves so didnt mention it in ingredients) and let them splutter.

-Add the onions and fry for 5 min.Now add the tomatoes , ginger garlic paste, salt and haldi and cook tomato turns mushy, now add the dhania powder and green chillis.

-Add the cabbage and fry for another 7-10 min.

-Add the cooked dal and stir till it gets mixed well with cabbage and cook for 5 min.

-Now add about 2 cups of water and cookfor 10 - 15min and serve with rice.

PALAK PARATHA

INGREDIENTS:

Wheat Flour - 2 cups

Palak - finely chopped 1 cup

Salt as required

Red chilli powder - 1tsp

Jeera Powder - 1/2 tsp

Ajwain(vaamu) - 1tbsp

Oil 2tsp + little for frying the parathas

Water as required to make stiff dough

METHOD:

-Mix all the dry ingredients first.

-Now add the 2 tsp of oil and mix well.

-Add the required water and make stiff dough and keep aside for 1/2 hr.

-Roll them out into parathas and fry with oil.

-After done you can smear 1/2 tsp of butter and have hot hot parathas with curd or mango pickle

i am back

Hi all i am back...will b posting recipes very soon...so just wait and watch

Break

Hi everyone...am taking a short break from blogging...mayb for 2 or 3 weeks...will come back with many recipes after this break...take care...byee...HAPPY COOKING...

MASALA GARELU

INGREDIENTS:

Minapappu (urad dal) - 2 cups

Oil - for frying

Salt as required

Jeera - 2tsp

Sauf - 1tbsp

Peppercorns - 10 crushed

Onions - 1 medium chopped

Green chilli - 5-6 chopped

METHOD:

-Soak the dal overnite and grind it with very less water.

-Now add all the ingredients except oil and mix well.
-Heat oil for deep frying in a kadai.

-Take a bowl of water and keep aside.

-Once the oil is hot , take a plastic cover wet it a little with water and take a small partion of the batter and spread it evenly on the cover.

-Wet hands very little , make a small hole in the batter and put in the hot oil and fry till golden brown.

-Repeat with the rest of the batter.

MAVIDIKAYA (MANGO) PAPPU(DAL)

A cold winter night...piping hot rice with ghee and mavidikaya pappu...yummy...we just start drooling thinking about this...got sum yummy mangoes from the store and made this delicious pappu which is a favourite dish for a warm winter dinner for us...so here goes this recipe...very simple and easy to make...

INGREDIENTS:

Mango's - 3 (cut into medium sized pieces)

Kandipappu (Toor Dal) - 1 and 1/2 cup

Tamarind - 1/4 lemon size ball

Salt acc to taste

Red chilli powder - 1tsp

Green chillis - 3

Oil - 2tbsp

Hing a pinch

Mustard seeds - 1tsp

Jeera - 1tsp

Red chilli's - 2

Curry leaves - 1 sprig

Garlic - 1 crushed

Water - 3 and 1/2 cups

METHOD:

-Clean the dal add the cut mango pieces( i even added the stone of the mango as we like it so it depends if u want to put it or no) , salt , red chilli powder , gren chilis , tamarind and water and pressure cook for 3 whistles on high and for 10 min in sim.

-Heat oil , add hing , mustard seeds , jeera , red chillis and garlic and fry till garlic turns lite brown. Now add the curry leaves and add to the cooked dal and serve with hot rice and ghee.

UPPU PONGAL

INGREDIENTS:

Rice - 1cup

Pesarapappu(moong dal) - 1 cup

Ghee - 2tbsp

Senagapappu (chana dal) - 1 tbsp

Hing - a pinch

Mustard Seeds - 1tbsp

Jeera - 1tsp

Ginger - 1" piece

Red chillis - 2

Peppercorns - 8-9

Salt as required

Curry Leaves - 1 sprig

METHOD:

-Cook the rice and pesarapappu and required salt together in a pressure cooker. You must add a little extra water so tht the mixture dosent become too dry for for the above measurement u can add 2 and 1/2 cups of water.When done keep aside.

-Heat the ghee ( this gives taste to the dish so put tadka with ghee only) , add the senagapappu and let fry for 1 min , now add hing ,mustard seeds , jeera, chopped ginger , red chillie , peppercorns , and curry leaves and fry for 2 min.

-Add the tadka to the rice and pesarapappu mixture and serve

POORI AND ALU CURRY

INGREDIENTS:

Alu - 2 boiled and roughly mashed
Onion - 1 medium chopped
Green chillies - 2 slit
oil - 2tbsp
Mustard seeds - 1tsp
jeera - 1tsp
Ginger Garlic paste - 1 and 1/2 tbsp
Besan- 2 tsp
Water - 1 cup
Curry leaves - 1 sprig

METHOD:

-Heat oil , add the jeera , mustard and curry leaves and fry.
-Add the onions and fry for 3-4 min , now add the green chillies, salt and turmeric powder and fry for 2 min.
-Add the ginger garlic paste and fry , the raw smell of ginger galic paste should not go away because tht smell gives a distinct flavor to this curry.
-Now add the mashed alu and fry for 5 min.
-Mix the besan in 1 cup water and no lumps should be there. Add this to the alu and cook till the besan smell goes off.
-Now serve with poori or chapati.

INGREDIENTS AND METHOD FOR POORI:

INGREDIENTS:
Wheat flour - 2 cups

Salt - as required

Water - as required

METHOD:

-Mix the wheat flour and salt.

-Keep mixing in little by little water till the dough is thick like chapati dough.
-Set it aside for 1/2 hr.
-Make poori's and deep fry in oil till golden.

TOMATO RASAM

Rasam is one dish tht we tend to enjoy a lot during winters...so here is the recipe for tomato rasam given to me by my dear preeti...this is her mom's recipe...she makes this awsome rasam for us...

INGREDIENTS:

Tomato - 2 finely chopped

Tamarind juice - 2cups

Dhania powder - 2tbsp

Salt - as required

Turmeric - a pinch

Jeera - 1tsp

Mustard Seeds - 1tbsp

Oil - 2tbsp

Coriander leaves - 1/4th cup

METHOD:

-Heat oil , add the mustard seeds , jeera and curry leaves and fry for 2 min.

-Now add the tomato and cook till the tomatoes turn into mushy paste , add salt and turmeric powder and cook for another 5 min.

-Now add the dhania powder and cok for another 5min.

-Add the tamarind juice and boil for another 20 min and add the chopped coriander and serve hot with rice.