Chole curry (or) chana masala

Preparation time : 6 hours + 30 mins
Serves : 2

Ingredients :

Chickpeas / Garbanzo beans / Chana : 1 cup
Onion : 2
Tomato : 2
Ginger garlic paste : 1 tbsp
Salt : to taste
Green chili's : 2
Cumin seeds : 1 tsp
Tumeric : pinch
Cooking Soda :  1/8 tsp
Chana masala : 3 tbsp
Fresh coriander leaves : some
Whole garam masala :
Bay leaf : 1
Cardamom : 2
Cinnamon : 3"
Cloves : 4
Maze : 1

Method :

Soak chickpea over night or for a minimum of 6 hours.
Pressure cook them in the same water till done.
(while cooking you can add soda - to let them swell up and a tea bag - to get nice color for your curry)
(You can even use canned chickpeas for the curry)
Take a pan, add oil, heat it, add whole garam masala and cumin seeds.
When they splutter, add chopped onions.
Saute them till they are brown, add ginger garlic paste and turmeric.
Add chopped tomatoes and chopped green chili.
Let it cook a bit, add chana masala powder.
Cook till tomatoes are mashed.
Add water from the chickpeas.
If you want to get a nice consistency , you can grind some chickpeas and add that paste.
Cook it for some time.
Add cooked chick peas and cook it for some time.
Check for taste.
Garnish with freshly chopped coriander leaves.
Serve hot with puri / batura / roti / naan / even with rice.
Enjoy your dish :)
Thank you, do post your comments.

Aam khand

Aam khand is basically the Shrikhand with mango pulp (or) it can be called as Mango Shri khand

This dish is made with strained yogurt and mango pulp.

Preparation time : 4hours + 10 mins

Serves : 2

Ingredients :

Mango pulp : 1 cup

Curd : 1 1/2 cup

Sugar : 1/4 cup

Milk : 1 tbsp 

Saffron strands : few 

Cardamom powder : 1/2 tsp 

Pista and almonds pieces : 1 tbsp 

Method : 

Take a muslin cloth , pour curd in it and hang it for 4 to 5 hours.

Take curd cheese into a bowl, add sugar and mix well.

Leave aside for half an hour to dissolve the sugar.

Rub the strands of saffron into milk till dissolved.

Now add the mango pulp to the curd cheese , mix it well.

Add cardamom powder, saffron and nuts.

Keep it in fridge for some time before serving.

Serve it cold.

Bharvan bhindi (Or) Stuffed lady finger

I am a big fan of lady finger. This stuffed lady finger is easy to prepare and tastes really good.

This dish is a north Indian dish and is prepared by filling a delicious masala in slit bhindi's.

Preparation time : 20 to 30 mins
Serves : 2

Ingredients :

Lady finger : 20
Onion : 1/2 medium
Capsicum : 1/2 (You can use mixed peppers for eye appeal)
Besan (or) gram flour : 1 1/2 tbsp
Amchoor powder : 1 tbsp
Sambar powder : 4 tbsp
Lemon : 1/2
Salt to taste

Method :

Take a bowl , add gram flour, sambar powder, amchoor powder, salt mix them all.
(Instead of sambar powder you can use other powders like rasam powder, gun powder and so on......)
Squeeze in lemon juice.
Make it into a paste by adding little water.
Cut the ends of lady finger, make a slit in middle, and then stuff this mixture in ladyfinger.
Take a tawa, keep flame to medium high, arrange these lady fingers in such a way that the stuffing on top side.
Sprinkle one tsp of oil and one tsp of water, cover and cook for 5 mins.
Take the lid out and Repeat the same procedure for 4 sides.
At last add , sliced onions, sliced bell peppers and sprinkle little salt on top.(If you don't feel like you can skip onions and bell peppers)
Saute for 2 mins.
Take them out, Serve hot with rice :)
Enjoy your dish..........
Do post your comments.... thank you :)

Stuffed brinjal - 1

Brinjal is my all time favourite curry and that too stuffed brinjal ........... wow , even i will eat the entire brinjal just as it is....... taste sooo good.....

Lots of verities are there in stuffed brinjal , this is one among those.

Preparation time : 30 mins
Serves : 2

Ingredients :

Brinjal / Aubergine / eggplant : 6
Grated coconut : 3 tbsp
Sesame seeds : 3 tbsp
Green chili's : 2 or 3
Salt to taste
Tamarind : 5 to 6 pieces
Turmeric : pinch
Water : 3 to 4 cups

Method :

Wash brinjal, slit it in middle (to make a + shape).
Take a pan , heat it.
Add water , salt , turmeric, tamarind and brinjal.
Let brinjal cook , till it is soft.
Take the brinjal's out. (You can use that water later to make rasam )
Now lightly dry roast coconut and sesame seed.
Grind them green chili and salt, by adding little water.
Make a paste.
Now stuff this paste in brinjal's.
Take a tawa, arrange these brinjal's and roast them on four sides, till you can see nice golden brown color on them. (i even roasted left over stuffing, it goes well with rice)
Take them out on to a plate.
Serve them hot with rice.

Virugudu kova (or) Crumbled koa

When Bhogi festival comes , my grand ma prepares this at home.

I like it but my brother is a big fan of this sweet.

Preparation time : 1hour
Serves : 2 (or) Makes 1 cup

Ingredients :

Whole milk : 4 cups
Sugar : 1/4 cup to 1/3 cup
Lemon juice : 2 tbsp

Method :

Take a heavy bottom pan.
Pour milk in it and keep the flame to medium high.
Let the milk boil and reduce in volume.
Stir in between.
When the milk evaporates and becoming thick, at that time add lemon juice.
(This will take around 45 mins)

Let it sit for 2 more mins.
Now add sugar and cook for 5 more mins.
Serve hot or cold.

Bajji

On a cold evening with a hot snack ....... wow !!! i can't explain that, you should enjoy it...

This is a snack where you can see on streets in India when time turns to 6 in evening.

Preparation time : 20 mins
Serves : 2

Ingredients :

All kinds of vegetables : Onion , tomato , capsicum , potato, brinjal : one each
Small Bread : 1 slice cut into 4 pieces
Green chili : 2
Boiled egg : 1

For coating :

Besan (or) gram flour : 1 cup
Ajwain seeds : 1/4 tsp
Baking soda : pinch
Salt to taste
Chili powder to taste

Method:

Cut all the vegetables and boiled egg to round slices.
For green chili's slit them in middle and apply some lemon juice and salt to it.
Arrange them in a plate.

Now take a bowl and mix all the ingredients listed for coating and make a thick paste.
Don't add all water at once , add water slowly while mixing it , so that no lumps will be formed.
Batter should not be too thin or too thick (kind of idli batter consistency i can say)

Take a pan , heat enough oil for deep fry.
Now take one by one from the plate , dip them in the batter and deep fry them in oil till you get a nice brown color.
Take them out onto a paper towel.
Serve them with Onion mixed with salt , red chili powder,lemon juice and salt.
Even you can serve them with grated coconut mixed with yogurt (or curd) and salt.

Enjoy your evening :)
Please do post your comments , thank you.

Sauted Black chickpea (or) saatalinchina chenagalu

This is one of the healthiest snack option.

It is made of pulses with some seasoning , and taste too good.

Preparation time : 8 hours + 20 mins
Serves : 2

Ingredients :

Black chick peas : 1 cup
Salt to taste

For seasoning :
Urad dal : 1/2 tsp
Mustard seeds : 1/2 tsp
Cumin seeds : 1/2 tsp
Curry leaves  : 10
Red chili : 2 or 3


Method : 


Soak kala chana (or) black chickpeas in water over night.
Pressure cook them for 2 whistles.
Take a pan , heat it, add 1 tsp of oil .
Add ingredients listed for seasoning one by one and saute them.
Then add this cooked peas and salt saute them for 1 min.
Serve them hot.


Variations for this :
You can add grated coconut ...
You can also add chopped onion, tomato,pea nuts, lemon juice , coriander leaves, chat masala ...........

Enjoy your snack :)

Tomato omlet (or) tomato dosa

This delicious dosa is prepared with tomatoes and hence the name.

If you like little bit of tangy taste then definitely you will like this dosa :)

Preparation time : 20 mins

Serves : 4

Ingredients :

Besan (or) gram flour : 1 cup

Rice flour : 1 1/2 cups

Tomatoes : 6 small or medium (depending on the sourness of tomatoes)

Green chili's :  3

Salt to taste

Onions : 1 finely chopped

Method :

Grind all the ingredients except onion into a smooth paste.

Make the batter like masala dosa batter.

Heat tawa , pour ladle full of batter in center and spread it on tawa in circular motion outwards.

Top it with finely chopped onion.

Turn and let it cook for 1 or 2 mins.

Serve hot with yogurt (curd) or any chutney.

Please do post your comments , thank you :)

Cashew nut pakodi

Now a days this pakodi is famous in Andhra pradesh .

It is rich in taste and cost too ;)

Preparation time : 15 to 30 mins
Serves : 2

Ingredients :

Roasted Cashew nuts : 100grms
Besan or gram flour : 1 to 1 1/2 cups approx
Green chili's : 6
Garlic cloves : 3
Ginger : 3 " piece
Ajwain seeds : 1 tsp
Cumin seeds : 1 tbsp
Salt to taste
Water : 1/2 to 1 cup approx...
Oil to deep fry

Method :

Heat oil to deep fry.
Grind ginger,garlic and green chili coarsely.
Take a bowl , Add flour , cashew nuts , salt and 2 tbsp of very hot oil.
Mix all these very well.
Add in seeds and that coarsely grounded spices , Mix all together very well.
Check for taste.
Don't mix water to entire flour at once.
If you are frying them in batches then add water, only to flour that is enough for one batch.
One more thing is don't add too much water , just sprinkle water such that all ingredients stick together
( don't  form a dough with that )
Drop this in hot oil little by little .
If oil is too hot it gets color fast and does not cook inside.
If oil is not hot then pakoda's will absorb lot of oil.
Fry them till they are nice brown in color.
Take them out.
Crispy pakoda's are ready, Serve them hot..
This snack is it will stay fresh up to one week.

Ridge gourd powder (or) Beera pottu kaaram

This is my favourite podi. I love to have this with hot rice :)

When ever i peel ridge gourd i will peel the entire skin, so that i will get more powder when i make this.

I want you to experience the taste of this one, so guys prepare it at least once.

Preparation time : 40 mins

Serves : 2

Ingredients: 

Skin of 2 ridge gourds

Urad dal : 1/4 tsp

Mustard seeds : 1/4 tsp

Cumin seeds : 1/4 tsp

Garlic cloves : 8 to 15

Red chili : 4 to 6

Salt to taste

Method:

Peel off ridge gourd skins and wash them thoroughly. Don't let them sit in water, just wash them with water.

Cut the peels into 2" pieces, and grind them into paste (not too coarse or not too smooth) with out adding water.

Take a pan, heat it , add 1tbsp of oil.
Add urad dal, mustard seeds, cumin seeds, cut red chili and garlic cloves.
I love to add more garlic , as it give nice taste to the dish.
Once urad dal and garlic turns to golden brown in color, add the paste you prepared and add salt to taste.
Keep your flame in medium high.
Now you should be patient till all the moisture from that evaporates and it becomes powder.
It will take around 20 to 30 mins approx.
After around 20 mins your powder will be ready.
Serve it with hot rice.

Believe me it is such a yummy dish and it is having lots of fiber in it :)
It will stay fresh in fridge for one week and if you don't add garlic to the dish it will stay fresh in outside for 4 to 5 days.
Mix it with rice and enjoy :)

Please do post your comments.

Baby corn manchurian

Preparation time : 45 mins
Serves : 2

Ingredients :

For Manchurian :

Baby corn : 15
All purpose flour (or) Maida : 1 1/2 tbsp
Corn flour : 1 tbsp
Rice flour : 1 tsp
Ginger garlic paste : 1 tsp
Pepper : 1/2 tsp
Chili sauce : 1 tsp
Salt : to taste
Water : few tbsp
Food colour : few drops (optional)

For sauce :

Spring onion : 5springs ( finely chopped )
Onion : 1/2 (finely chopped)
Capsicum : 1 (finely chopped )
Minced Ginger  : 1/2 tsp
Minced Garlic : 1/2 tsp
Green chili : 1 or 2 finely chopped
Soya sauce : 1 tsp
Chili sauce : 1tsp
Tomato sauce : 2 tbsp
Red chili powder : 1/2 tsp
Pepper powder : 1/2 tsp
Ajinamoto : 1/2 tsp
Vinegar : 1 1/2 tbsp
Brown sugar (or) sugar : 1/2 tsp
(You can use sweet and sour sauce instead of vinegar and sugar)
Salt : to taste

Coriander leaves : 5 springs (finely chopped)
Corn flour : 1tbsp
Water : as required

Method :

For Manchurian :

 Mix all the ingredients except baby corn to form a nice batter.
Cut baby corn into 1 inch pieces.
Heat oil in a pan , coat baby corn with batter and deep fry them in oil.

For Sauce :

Take a pan , heat it.
Add in all the ingredients (till salt ) one by one while sauteing them a little bit.

If you want dry Manchurian then add 2 tbsp of water to the sauce you prepared and then to that add fired baby corn , toss them , Garnish with coriander leaves and spring onion,Serve them hot.

If you want Manchurian as gravy then add more water to the sauce you prepared.
Take a separate bowl mix corn flour with little water.
Pour that corn flour batter into you sauce while mixing it.
Garnish it with coriander leaves and spring onions.
Serve them hot.

I am sure you will love this recipe.
Please do post your comments :)

Grated Egg curry or Egg kheema

When i first came to know about this curry i wonder , how grated eggs will retain their shape :?
But only after preparing it , we came to know that they will....
It is a nice gravy curry with eggs.
You should prepare it once and enjoy the taste.

Preparation time: 30 mins

Serves : 2

Ingredients :

Boiled Eggs : 4

Cumin seeds : 1/2 tsp

Curry leaves : 8

Garlic cloves : 2

Ginger : 1" piece

Green chili's : 1

Onions : 2

Tomatoes : 2

Chili powder : 1tsp

Coriander powder : 1 tbsp

Cumin powder : 1 tsp

Garam masala : 1/2 tsp

Coriander : 10springs

Salt : to taste

Method : 

Take a pan , heat it, add 1 tbsp of oil, add in cumin seeds let them splutter, add curry leaves.

Add finely chopped garlic, green chili and ginger

Add in finely chopped onions, and little salt.

Cover and cook for 10 to 15 mins, stirring in between.

Add in finely chopped tomato.

Again cover and cook for 15 mins, stirring in between.

Cook it till oil oozed out.

Add red chili powder, turmeric powder, salt, coriander powder and cumin powder.

Add little water if your gravy is too thick.

Now add in the grated eggs.(Use the grater with big whole to grate the eggs)
Mix them all.
Sprinkle little garam masala on top.
(If you want you can add whole spices at starting of the curry preperation i .e after adding cumin seeds)
Garnish with coriander leaves and egg slices.
Serve this tasty dish with any kind of roti.

Palak panner (or) Saag paneer

It is one of the healthiest curries.

Spinach has a high nutritional value and is extremely rich in antioxidants, especially when fresh, steamed, or quickly boiled.

Spinach is a good source of folic acid,calcium and iron.

You all know that the cartoon character Popeye is portrayed as having a strong affinity for spinach, becoming physically stronger after consuming it :)

Preparation time : 30 mins
Serves : 2

Ingredients :

Spinach : 1 or 2 bunches
Paneer : 100grms
Cumin seeds : 1/4 tsp
Onion : 1/2 finely chopped
Ginger garlic paste : 1 tbsp
Green chili's : 2
Turmeric : 1/4 tsp
Coriander powder : 1/2 tsp
Nutmeg powder : 1/8 tsp
Salt : to taste

Method :

Take a pan, Add water, let it come to boil, add spinach, cook for 2 mins.
Do not cover and cook.
There are some volatile acids in spinach, if you cover spinach , these volatile acids don't escape and it will discolor the spinach.If you want dark green color for your curry then do not cover this dish at any point of time.
Take that spinach out of water and let it cool.
Grind it to a fine paste, keep aside.
Take a pan , heat it , add 2 tbsp of oil, add cumin seeds, let them crackle, add in onions, saute these onions till they are golden brown in colour.
Add in ginger garlic paste, green chili's, saute them a bit.
Add turmeric powder, coriander powder, and nutmeg powder.
Add spinach paste.
Let this cook for 5 to 10 mins.
Add in paneer pieces . (if you want you can add fried panner also)
Your dish is ready.
Serve it hot with rice or roti.

Ridge gourd curry - 1

Preparation time : 30 mins

Serves : 2

Ingredients :

Ridge gourd : 2 or 3

Ginger : 1 " piece

Garlic : 2

Red chili's : 3

Grated Coconut : 2 tbsp

Sesame seeds : 2 tbsp

Peanuts : 2 tbsp

Salt : to taste 

Method :

Take a pan, dry fry red chili's, peanuts, sesame seeds, coconut, ginger and garlic till they are light golden brown.

Let them cool and then grind them to a fine paste with little water.

Add salt to that paste, keep aside.

Take ridge gourd, cut the end, peel the skin off, and cut them into 3 inch pieces.

Take each piece and slit them to four, put that prepared masala mixture inside.

Take a pan,heat it, add 2 tsp of oil, add in all stuffed piece and if you have any left over masala you can add that on top, sprinkle little salt on top.

Cover and cook for 5 to 10 mins, stirring in between.

Check if it is cooked or not, if not cook it for 10 more mins.

Serve hot with rice or roti.

When i first prepared this , we two completed entire curry , but when i prepared 2nd time we ate very less.

Fallowing are the changes that i made for the second time, and we dint like it.....

First time i peeled off the entire skin and used red chili's but for the second time i scraped the skin i.e i dint peel the entire skin and i used green chili's. 

Rice flour patties / vari pindi billalu

This is called as ' vari pindi billalu or chappati billalu ' in telugu.

This is my favourite tiffin , i like this mainly because of the side dish they prepare for this tiffin.

It usually goes well with mirchi chutney.

Preparation time : 15 mins
Serves : 2

Ingredients :

Rice flour : 1 1/2 cup
Cumin seeds : 1/2 tsp
Salt to taste
water : as needed
Sesame seeds : 1 tbsp

Method :

Take a bowl add in rice flour, salt , cumin seeds and mix.
Add Hot water to make it into a dough (Make it as a puri dough consistency)
Take handful dough and make smooth balls.
Roll this balls in Sesame seeds.
Take a Plastic cover and apply 2 drops of oil to it.
put this ball on plastic cover , press it and make a Pattie.
(Not too thin and not too thick)
Deep fry them in oil.
(Put it in oil , when it comes up press it down with spatula, then it will puff like a puri)
 Serve this with mirchi chutney.

Semolina rings

These are called as godhuma nooka vukkinchina chogodilu in Telugu.

This is a yummy snack, but oily too ;)

Preparation time : 30 mins

Serves : 2 

Ingredients : 

Semolina : 1cup

Water : 1/2 cup

Salt : to taste

Chili powder : to taste

Cumin seeds : 1/2 tsp

Sesame seeds : 1 tbsp

Method :

Take a pan, heat it.

Add water , when water come to boil , add cumin seeds, salt and chili powder.

Add semolina slowly while mixing the water continuously, take care not to form any lumps.

(This process is called vukkinchadam in telugu)

Take off from heat.

Apply little oil to your hands and to surface, handle the semolina mixture to form it into dough.

Take the dough and divide it into 12 small equal portions.

Coat each ball with sesame seeds.

Roll each of them to from a tube, and then join the two ends to form a ring.

Now your rings are ready.
Make all of them like this.

Deep fry them in oil.

Serve them hot.
This is one of those kind of snacks that are enjoyed when they are hot.

Tadka dal

Preparation time : 10 mins
Serves : 2

Ingredients :

Toor dal : 5 tbsp
Ghee : 2 tbsp
Red chili's : 2
Mustard seeds : 1/4 tsp
Cumin seeds : 1/4 tsp
Urad dal : 1/4 tsp
Garlic : 6 cloves
Onions : 1/2 finely chopped
Hing : pinch
Turmeric : pinch
Curry leaves : 12
Green chili's : 1
Salt to taste

Method :

Cook dal in pressure cooker till it becomes mushy.
Take a pan , heat it, Add ghee, add in red chili's, urad dal,  mustard seeds, cumin seeds, garlic(add some of them as whole and some of them as finely chopped), green chili and onions.
Saute them for a while.
Add in hing , turmeric powder and curry leaves.
Add salt to your dal and check for seasoning.
Now add the prepared tadka to this dal.
Garnish with coriander leaves.
Serve hot with rice or roti.

Prepare this dish just before serving .
If you want you can also add tomatoes to this dish. For that, Take a pan, heat it, add water, when water comes to boil add tomatoes keep them for 30 sec, take them out keep them in cold water.
Take off the skin from tomatoes chop into quarters and add them to your dish.

Pav - Bhaji

This is one of the famous chat foods in India.

It is stomach filling and healthy too , this is my mothers favourite chat food.

Preparation time : 30 mins
Serves : 2

Ingredients :

All vegetables : carrot,potato,beans,radish,cauliflower,brinjal,capsicum.
Onion : 1 large finely chopped
Tomato : 1 large finely chopped
Cumin seeds : 1 tsp
Ginger garlic paste :  1 tbsp
Green chili's : 1 or 2
Coriander powder : 1tbsp
Fennel powder : 1/2tsp
Amchoor powder : 1/2 tsp
Kasoori methi : 1tsp
red chili powder : 1/2 tsp
hing : pinch
salt to taste
Butter : 2 tbsp
Coriander leaves : 1/2 bunch
Lemon : 1 or 2 tbsp lemon juice

Method :

Add little water to pressure cooker and cook them till mushy.
Take a pan , heat it, add butter, cumin seeds, when they crackle add  finely chopped onions, saute them till they are golden brown in color .
Add ginger garlic paste , turmeric and finely chopped green chili , to this add finely chopped tomatoes.
Add spices now.
coriander powder, fennel powder, amchoor powder, kasoori methi, red chili powder, hing and salt.
Add little water (1/4 cup to 1/2 cup approx).
Add in cooked mashed vegetables.
Add little butter and finely chopped coriander.
cook for 2 mins .
Bhaji is ready :)

To serve :
Take pav bread.
cut them into half, put them on pre heated pan or tawa, add 1 tsp of butter to each piece and roast them till they got nice light golden yellow color.
Take bhaji , add lemon juice, chopped onion and coriander leaves.
Serve these two together and your dish is ready.

Lady finger - 1

I am a fan of Lady finger. Once i ate this curry in my friends house and i liked it, so i asked her how she prepared ,and then i made it, it came out too good.
If you are the one who likes lady finger a lot like me, then you should try this yummy curry :)
In this curry the stickiness of the lady finger will not go, it will stay.

Preparation time : 20 mins
Serves : 2

Ingredients :

Ladyfinger : 250grms or 20 in number approx
Onion shallots : 15
If you dont have onion shallots then you can use normal 2 normal onions.
Tomatoes : 2
Garlic : 3
Green chili's : 2
Coriander powder : 1tsp
Cumin powder : 1/2 tsp
Tamarind paste : 2tsp
Coconut paste : 3 tbsp
(You can use even coconut powder or creamed coconut)
Urad dal : 1/2tsp
Mustard seeds : 1/2tsp
Cumin seeds : 1/2tsp
Hing : pinch
Salt : to taste
Oil : 3tsp

Method :
Take a pan, add 3 tsp of oil, add urad dal, mustard seeds, cumin seeds.
When mustard seeds crackle add hing,onions.
Fry till they are golden brown , add crushed garlic,finely chopped green chili, saute them a bit.
Add finely chopped tomatoes.
Add coriander powder, cumin powder.
Fry till oil oozes out.
Add Lady finger and then 1 1/2 cups of water.
I picked small lady finger so i added whole , if you are not using small lady finger cut then cut them into 2" pieces.
Add salt.
Turn the heat to very low.
Cook for 5 mins on a low flame.
Check whether lady finger cooked or not , if not cook for 3 more mins.
Add in tamarind paste and coconut paste mix well , cook for 2 more mins.
Serve hot with roti or rice :)