Egg fry

This curry is very easy to prepare and tastes really great. 

Preparation time : 10 mins
Serves : 2

Ingredients :

Boiled eggs : 4
Onions : 2
Curry leaves : few
Green chili : 2
Minced ginger : 1/4 tsp
Turmeric powder : pinch
Methi powder : pinch
Cumin seeds : 1/4 tsp
Coriander powder : 1/2 tsp
Red chili powder : 1/4 tsp
Garam masala powder : pinch
Salt : to taste
Kasoori methi : 1/2 tsp
Coriander leaves : one spring

Method :

Peel and quarter boiled eggs.
Heat a pan, add 1/2 tbsp of oil.
When oil is hot add curry leaves, slit green chili, ginger and sliced onion.
Saute it for 4 - 5 mins.
Add turmeric powder, methi powder, cumin powder, coriander powder, red chili powder, garam masala, salt and kasoori methi powder , mix it good.
Add quartered eggs and mix them carefully.
Cook on low flame for 2 mins.
Turn off heat. Garnish with coriander leaves.
Serve hot with rice or roti ....
Enjoy your dish...
Thank you , do post your comments !!!!

Vundrallu (or) pidikullu

Preparation time : 30 mins
Makes : 12 approx...

Ingredients :

Rice ravva : 1 cup
Chana dal : 1/3 cup
Salt : to taste
Jeera / Cumin seeds : 1/2 tsp
Ghee : 1tsp
Water : as needed
(Pressure cook then ravva : water = 1 : 1 1/3 cup
Direct cook then ravva : water = 1 : 2 or 2 1/4 cups)

Method :

Pressure cooker method :
Wash thoroughly rice ravva, add water (1 : 1 1/3 cup) and cook it in cooker for one wishtel.
After first wishtle cook on low flame for 10 minutes.
Switch off stove and let it cool down.
Normal Stove top method :
Wash rice ravva thoroughly and keep it aside.
Add 2 cups of water(1 : 2) to a pan and let it boil.
Once water comes to boil add ravva.
Mix it till it thickens.
Then reduce the flame to very low, cover it and cook it for 10 to 15 mins.

Take chana dal and wash it.
Cook it in cooker for one or two wishtle .
(it should be cooked well , but not mushy)
Take ravva in a wide bowl, open it up, add chana dal , salt.
Taka a pan, heat it, add ghee, when hot, add cumin seeds, let it fry.
Add this to ravva mixture and mix it good.
Make vundrallu with this mixture, by applying oil or water to hands.
Arrange all of them in micro wave bowl and micro wave it in low power for 4 mins and give a standing time of 2 mins.
(or You can use pressure cooker, arrange these vundrallu in a steel plate and steam them like idly's for 5 to 10 mins)
Your vundrallu are ready to serve.
Cut them in half, pour ghee on it and serve them with any chutney.
Serve them hot.
Enjoy your dish :)
Thank you, do post your comments !!!

Mulankaada mutton / drum stick mutton - 2

For all those who are wondering why again Drumstick Mutton,  just to let you know that this is another variant of preparation of this awesome authentic Andhra curry.. Just before I start, I would like to share with you all a small anecdote...

We prepared this curry when we went to our friend's house last time.. It turned out too well that, they decided to prepare the same dish once again in the same week.. But unfortunately it didn't come out that well and was very much "rubberish"...Was wondering how come that huge difference??? Sherlock Holmes Hat was on :P

Upon investigation got to know that when my hubby bought he inadvertently asked for lamb and when they bought they asked for mutton... Thats when we got to know the difference between lamb and mutton.. In India we might not get that difference and probably don't have that option too.. But here in UK, they clearly differentiate between Lamb and Mutton.. Goat / sheep which is less than 2 years is called Lamb and the meat is tender to cook and eat.. Goat / Sheep which is older than 2 years is called Mutton and is difficult to cook, bit hard and becomes chewy after cooking but they say it tastes bit better.. There lies the difference...So, it is very very important to know your butcher and as well know what sort of meat you are buying.. The meat that is used here is Lamb Meat!!!

Serves : 3 to 4

Preparation time : 1 hr 30 mins

Ingredients :

Mutton  : 1/2 kg

Drumsticks : 3 to 4 (cut into 2" pieces)

Onions : 3 to 4 medium size

Green chili's : 4

Oil : 6 tbsp

Salt to taste

For masala :

Cloves : 4

Cardamom : 2

Cinnamon : 2" piece

KhusKhus (or) Poppy seeds : 1 tbsp

Coriander seeds : 1 tbsp

Ginger : 2" piece

Garlic cloves : 2 big

Water : 1/2 cup

For Marination :

Salt : 1 tbsp

Chili powder : 1 tbsp

Paprika : 1 tbsp

Coriander powder : 1tbsp

Cumin powder : 1 tsp

Pepper powder : 1 tsp

Garam masala : 1tsp

Turmeric : 1/4 tsp

Method :

You need medium to small size pieces of mutton.

Wash those cut pieces with water once.

Boil it in pressure cooker with some water until you get 2-3 whistles.

Strain the water and keep that water for later use.

Take the mutton pieces into a bowl and add all ingredients listed for marination one by one and mix them all very well.

Cover it and let it marinate for at least 1/2 hour to one hour.

Mean while make masala paste.

Take a blender add all ingredients listed for masala and blend it to a smooth paste by adding water slowly.

(Don't add entire water at once)

Once the marination is done, Take a pan and add oil to it..

Add finely chopped onions .

Let them turn to translucent.

Then add in slit green chili's , masala paste.

Wait till oil oozes out.

Now add marinated mutton to it.

Fry for 2 mins and add the separated water to it... Let it cook for some time. After 1/2 done, add it to the pressure cooker for 2 whistles.

Take off the flame and let pressure go off.

When you open the lid you can see some oil and water in it.

As Mutton cooks it will release oil and water from it.

Now add Drum sticks ,mix it and pressure cook it again for  1 or 2  whistles.

Wait for pressure to go , open lid , mix it once.

Put it on stove again in low flame.

Check for taste.

Cook it till you get your desired consistency.

Add chopped coriander and fried cashew nuts and Mix well.

Serve hot with Rice or Roti !!!
Enjoy your dish :)

Thank you, do post your comments!!

Aapam

Appam  is the Queen of Kerala. It is a fermented flat bread made out of rice and coconut. In tamil, it is known as 'Aappam'. The Srilankan's prefer to call it as ' appa ' or ' hopper ' . Appam is specially popular among the Syrian christians of Kerala.

There are so many types of Appam are there , like palappam, velayappam, kallappam, vatayappam and so on....

Here is some classification to appam - but the nomenclature will differ from person to person

Palappam : It is made by grinding rice and mixing with yeast and coconut milk.

Kallappam : Traditionally made using toddy but people substitute it with yeast. It is made by grinding rice, grated coconut, shallots and cumin seeds.

Velayappam : It's more or less like Palappam - batter is made by grinding together grated coconut and rice. coconut milk is not used.

Appam : The simplest of all which is made using rice flour, yeast and coconut milk.

Preparation time : 1 day + 5 mins
Serves : 2

Ingredients :

Raw rice : 1 cup
Grated coconut : 1/2 cup to 3/4 cup (fresh/ frozen/ dessicated coconut)
Yeast : 1/4 tsp
Salt : 1/2 tsp
Sugar : 1/2 tsp
Milk : 1/4 cup

Method :

Wash and soak raw rice for 4 to 5 hours.
Grind the rice together with grated coconut till you get a smooth paste.
Take the batter into a bowl.
Take a small bowl , and add some milk to it, warm it up (not heating , just warming), add yeast , sugar and salt to it. Mix it and leave it for 10 mins. you will get foam/ froth on top after 10 mins, mix it and add this mixture to the batter.
If required - add little milk at a time to get the batter with pouring consistency.
Leave batter in dark place for 8 to 10 hours (or over night) and let it ferment.
When you are ready to make Appam's, heat appam kadhai on medium heat, when hot pour the batter with a ladle in centre and then quickly rotate/ swirl the pan to spread the batter thinly through out the pan.
(what has not stuck to the walls of the pan should pool in the middle or bottom -- Appam should look like a bowl with thick bottom)

Cover the pan and cook for 2 to 3 mins or until the appam is golden and crispy on its edges and fluffy at the bottom.
Gently run a spatula under the appam to release it from the pan.
Serve hot.
Enjoy your dish with egg fry or with any gravy curry.

You can even make this appam on a flat tawa or pan i.e similar to dosa tawa or you can make appam in palappam chatti (deep round pan)

This is how appam chatti/ appam khadai / appam pan is like.....

This is the appam pan with lid.

Thank you , do post your comments !!!

Chicken fry

Preparation time : 30 mins

Serves : 3

Ingredients :

Chicken : one baby chicken (or) 750 grms

Onion : one medium size

Green chili's : 4 to 6

Cashew nuts : 10

Curry leaves : 2 springs

Food color : pinch (optional)

Ajinamoto : 1/2 tsp

Soya sauce : 1 tsp

Garam masala powder : 1/2 tsp

Fresh coriander : one spring

To Marinate :

Salt : to taste

Chili powder : to taste / 2 tsp

Turmeric powder : pinch

Coriander powder : 2 tsp

Cumin powder : 2 tsp

Ginger garlic paste : 2 tsp

Curd (or) yogurt : 2tsp

Lemon juice : one lemon / 3 tbsp

Method :

Marinate chicken with coriander powder, cumin/jeera powder, garam masala, ginger garlic paste, turmeric powder, chili powder, salt, curd/yogurt, and lemon juice.

Leave it aside for at least 2 hours.
Take a pan, heat it, add 6 to 8 tsp of oil, once hot, add slit green chili's, curry leaves and cashew nuts.
Curry leaves will give very nice flavour to your chicken fry, don't compromise while adding these curry leaves.
Take them out, add sliced onion in the same oil, fry till it gets nice golden brown color.
Take them out and keep them aside.
In the same oil add marinated chicken.
Keep flame in medium heat, cover and cook for 30 mins stirring in between.
As chicken cooks it oozes out lot of water, but don't panic.
Once chicken is 90% cooked, take the lid off, and let all water to evaporate.
Fry it till it oozes out oil and till it gets nice golden brown color and crispy coating outside.
Add food color, ajinamoto, soya sauce mix well.
Add green chili,curry leaves, cashew nuts and onion that we fried earlier.
Sprinkle some garam masala powder and garnish with freshly chopped coriander.
Your hot hot chicken fry is ready to serve.
Enjoy your dish :)

Cashew nut laddu (or) jeedi pappu vundalu

Preparation time : 30 mins

Makes : 12 or 13

Ingredients :

Cashew nut : 1 cup

Sugar : 1 cup

Water ; 1/2 cup

Cardamom powder : 1/8 tsp

Method :

Take cashew nut and fry them in a pan, till you get nice aroma (or till very light color change)

Frying is to avoid the raw taste of cashew nuts when you eat laddu.

Keep them aside.
Now take a pan, add sugar and water.
Let sugar syrup to boil, and wait till it reaches hard ball stage.
Add cardamom powder and cashew nuts.
Mix well and take it off from flame.

It will be like watery, but as it cools down, it will breakdown into sugar again.

Let it cool for 5 to 10 mins.

(Actually you should keep an eye at this stage)

When the syrup is changed like sugar, at this stage you should make balls/ laddu's with that mixture.

To make laddu's, take a cloth, keep it under running water and squeeze out all the water.

Now take a ladle full of mixture into the cloth and then close it to make a nice round ball by pressing it.

(Why we are doing all this is, when syrup is changed like sugar, it will harden so fast, if you don't make balls at this stage, then after some time you can not form a shape out of it ,but it is too hot to handle at this stage.)

I thought it is not too hot and handled with my hand then my hand is burnt and it is like red for one day.

So don't handle with hand, make laddu's by using a damp cloth.

Let them cool down completely before serving.

These will stay in shelf for 1 - 2 months.

Enjoy your laddu's (or) jeedi pappu vundalu :)

Thank you, do post your comments !!!

Sending to the fallowing events

"Love Lock with Sweets" hosted by "Killer On The Plate" and created by 'Vidhya of Sweet Karam Kapi'



" Sweet Luv " at Zesty Palette

Radhika's Let's Cook - Sweets 

Valentine's Special

Besan dosa

This is one of those instant tiffin's, yet yummy and belly filling too...

We call this as 'chenaga pindi dosa'.

These dosa's are tasty and crispy ... prepare these once to know the taste !!!

Preparation time : 10 mins
Serves : 2 (or) Makes : 7 to 8 dosa's

Ingredients :

Besan (or) chickpea flour : 1/4 cup ( 2 heaped tbsp)
Rice flour : 1/2 - 3/4 cup (5 heaped tbsp)
(besan : rice flour = 1 : 2 or 1: 2 1/2 It depends on your rice flour)
Salt : to taste
Chili powder : to taste
Hing / Asafotida : 2 pinches
Cumin seeds : 1/2 tsp
Onion : 1 finely chopped

Water : 2 to 2 1/2 cups

Method :

Mix besan, rice flour, salt, chili powder, hing, cumin seeds together and add water.

Mix it good such that no lumps are formed.
Consistency of the batter is like ravva dosa batter.

Coat the pan with oil.

Make dosa's by sprinkling batter on tawa with laddle.

If you wish you can add finely chopped onions on top now.

Wait for 2 mins, edges should raise up by themselves.

Turn aroun wait for 1 min, turn it around again wait for one more  min.

Your dosa is ready.

You should always serve dosa's when they are hot.

For a dosa to be crisp and nice three things matters ( tawa, batter consistency, soaking)

The tawa should not be too hot or too cool, heat should be moderate and tawa should be hot.

By experience you will know the batter consistency.

While pouring batter on tawa you can do two things.

One is make a round on edge and fill the remaining gap.

two - just sprinkle the batter on tawa, cover entire tawa to from a nice dosa.

Serve your hot dosa's with yogurt or with pickle or with chutney.

Enjoy your dish !!!

Thank you , do post your comments :)

Poli boorelu

'Poli boorelu ' (or poli burelu) is an authentic Andhra sweet, especially prepared on pongal (or sankranti festival) or in occasions like marriage ceremonies etc...

Boorelu is a sweet with smooth crispy delicious coating outside and a sweet filling inside.

There are two types of boorelu one is poli boore other is poornam boore. 

For poli boore stuffing is prepared by using yellow split moong dal and grated coconut , where as for poornam boore stuffing is prepared by using chana dal .

Preparation time : one hour
Makes : 22

Ingredients :

Yellow split moong dal : 1 cup
Sugar : 1 1/2 cup
Water : 1 cup
Grated coconut : 1/2 cup
(You can even use dessicated coconut )
Cardamom powder : 1/2 tsp
(You can prepare coating in two ways, one is traditional way , other is instant way)
For Coating 1 :                                For Coating 2 :
Urad dal : 1/3 cup                           Wheat flour : 1/3 cup
Rice : 2/3 cup                                  All purpose flour / Maida : 1/3 cup
(Urad dal : rice = 1 : 2)                    Rice flour : 1/3 cup
(It is like if you are taking one cup of moong dal then for coating you need all together one cup)

Method :

Soak moong dal , at least for 2 hours.

Drain the water and grind it to a paste, with out adding water.

Now Steam this batter like idly for 15 mins.
Check by inserting a tooth pick in center, if it comes out clean then take it out.

Let it cool down completely.
By using your hands break it and make like crumbles.
(I think i grinded my batter by adding little water, so i can't crumble my idly , so i used my food processor to make it into crumbles)

Keep this aside.
Take a pan, add sugar and water.
Wait till you get one thread consistency for sugar syrup.
Add this prepared crumbles, grated coconut, cardamom powder and mix it real good.
Cook it for few seconds and take it off from stove.

Let it cool down completely before proceeding.

Make nice round balls from this mixture.
Keep them aside.

If you are preparing coating by method one , that is by using urad dal and rice, then -
   Soak urad dal and rice together for a minimum of 4 hours.
   Grind them into a smooth batter, like dosa batter, but not too runny.
   Take it into a bowl,add a pinch of salt to this and keep it aside.
If you are preparing coating by method two, that is by using flours, then -
   Take a bowl, add all three flours and a pinch of salt, mix them.
   Prepare the batter by adding water little by little, consistency should be like a dosa batter
   (or) like bajji batter ...
   Keep this aside.

Take a deep pan, add oil that is enough to deep fry boorelu.
Dip the ball in batter and deep fry them in oil.

Tasty tasty and yummy yummy boorelu are ready to eat.
Serve them hot or cold.
You can keep them in refrigerator for up to 2 weeks and in shelf for up to 4 - 5 days.
Enjoy your dish :)
Thank you , do post your comments !!!

Swede curry

I bought this when i went to store, but i don't know how it is cooked and what exactly it is. So first i searched in wiki pedia ,and i came to know what it is. I personally does not like the taste of cabbage, but this tastes and smells like cabbage....then i prepared this curry, it tastes good ...... you can have it as a side dish..... 

The swede (rutabaga , Swedish turnip, or yellow turnip) is a root vegetable that is originated as a cross between the cabbage and the turnip. The roots are prepared for food in a variety of ways, and its leaves can also be eaten as a leaf vegetable.

People use swede in a variety of ways; roasted to be served with meat dishes, as the major ingredient in the ever popular Christmas dish swede casserole, as a major flavor enhancer in soups, uncooked and julienned as a side dish or in a salad, baked, or boiled. 

Preparation time : 10 to 15 mins

Serves : 2

Ingredients :

Swede : 1 piece

Coconut powder : 1tsp

Salt : to taste

Turmeric powder : pinch

Red chili's : 2

Green chili : 1 

Mustard seeds : 1/8 tsp

Jeera : 1/8 tsp

Urad dal : 1/4 tsp

Method :

Peel and  cut swede into small cubes.

Take a pan, heat a tsp of oil.

Add mustard seeds, jeera, urad dal, red chili, green chili, saute till the colour changes lightly.

Add turmeric powder, cut swede and salt.

Cover and cook for 5 to 10 mins or till it is cooked.

Once done, add coconut powder.

Serve hot with rice or roti.

Enjoy your dish :)

Thank you, do post your comments !!!

Paneer butter masala - 1 (or ) Paneer makhani

Preparation time : 30 mins
Serves : 3

Ingredients :

Paneer : 250 grms
Cumin seeds : 1/4 tsp
Onion : 2
Ginger garlic paste : 1 tsp
Coriander powder : 1tsp
Red chili powder : 1tsp
Cashew nuts : 8
Kasoori methi : 1tsp
Green chili : 2
Tomato : 2
Salt : to taste
Butter : 2 tbsp
Red food color : few drops (optional)
Sugar : 2 pinches
Tomato ketchup : 2 tsp (optional)
Cream : 1/2 cup
Garam masala : pinch

Method :

Take a pan, add cumin seeds, when aroma comes add finely chopped onions, ginger garlic paste.
Saute for few minutes.
Add coriander powder, red chili powder, kasoori methi powder, cut green chili's, and cashew nuts.
Add finely chopped tomatoes, cover and cook on medium flame for 10 mins (or tomatoes and onions are very well cooked).
Let this cool down completely and grind it to a fine paste.
Take a pan, add some butter. add the paste that we prepared.
Add some salt, food color, sugar and tomato ketch up.
Add cream and then add paneer.
(if you want you can fry paneer before adding)
Sprinkle little garam masala.
Serve it hot with rice or roti .
Enjoy you dish :)

Thank you, do post your comments !!!

Bitter gourd fry - 2

Preparation time : 30 mins

Serves : 2

Ingredients :

Bitter gourd : 2

Onion : 1

fried chala dal (or) dalia (or) putnalu pappu : hand full

Garlic clove : one

Salt : to taste

Chili powder : to taste

Mustard seeds : 1/8 tsp

Jeera : 1/8 tsp

Urad dal : 1/8 tsp

Chana dal : 1/4 tsp

Method :

Make a fine powder of dalia by grinding it in blender together with garlic clove.

Keep this aside for later use.

Take a pan, heat little oil, add mustard seeds, jeera, urad dal and chana dal , fry till dal changes color.

Add cut bitter gourd pieces.

Cover and cook on medium heat for 10 mins.

Add salt, cover and cook for 10 more mins.

Now remove the lid and let it fry till you see brown spots on bitter gourd.

Add chili powder and prepared dalia powder.

Mix it good.

Serve hot with rice.

Enjoy your dish :)

Thank you , do post your comments !!!

chandra kaantalu

Chandra kaantalu is an authentic andhra dish. This is especially prepared on Pongal (or) Sankranti festival.                                      

    

Preparation time : 40 mins + 2 hours
Makes : 30

Ingredients :

Split yellow Moong dal : 1 cup
Sugar : 1 1/2cup
water : 1
Cardamom powder : 1/4 tsp
Salt : pinch
Turmeric powder : pinch
Ghee : 3 tbsp
Rice flour : 2 tbsp

Method :

Soak moong dal for at least 2 hours.

Grind moong dal into a fine paste using a blender, by adding turmeric, salt and rice flour.

Take a pan, add sugar and water.
When sugar melts,add ghee and then add the ground paste and keep mixing the mixture continuously.
After a while the mixture starts to thicken, and will stick to the bottom.
Keep mixing it, still it forms a dough.
Take it off from the flame.
Take a damp cloth, place this mixture on it.

Spread the mixture on the cloth, flat it using a spatula.

Let it rest, till it cool down completely.
Cut them into diamonds, i cut some in half moon shape.

Deep fry these in oil, till they are brown in color.

This will stay in fridge for 2 weeks and in shelf for 5 to 7 days.
Serve it hot or cold.
Enjoy your dish :)
Thank you, do post your comments !!!

Sending to the fallowing events

"Love Lock with Sweets" hosted by "Killer On The Plate" and created by 'Vidhya of Sweet Karam Kapi'

" Sweet Luv " at Zesty Palette

Radhika's Let's Cook - Sweets 

Valentine's Special

Butter chicken (or) Murgh Makhani

Butter chicken (or murgh makhani ) is part of the Indian cuisine, popular in countries all over the world. It is also believed that butter chicken has been eaten in India for more than a thousand years.

Legend has it that Butter chicken was hastily prepared by a chef, post dinner time for a VIP customer who wanted some chicken dish. The chef had only half of a tandoori chicken which he tossed with liberal amounts of butter, tomato and garam masala to come up with the earliest version of ' Butter chicken'. He later improvised to make this a regular feature of the menu.

Preparation time : 45 mins + 1 hour
Serves : 4

Ingredients :

Baby chicken : 1 (or) 700 grms
Cumin seeds : 1/4 tsp
Onion : 2
Ginger garlic paste : 1 tsp
Coriander powder : 1tsp
Red chili powder : 1tsp
Cashew nuts : 8
Kasoori methi : 1tsp
Green chili : 2
Tomato : 2
Salt : to taste
Butter : 2 tbsp
Red food color : few drops (optional)
Sugar : 2 pinches
Tomato ketchup : 2 tsp (optional)
Cream : 1/2 cup
Garam masala : pinch

For marination :
Chili powder : 1tsp
Salt : 1tsp
Coriander powder : 1tsp
Cumin powder : 1/2 tsp
Ginger garlic paste : 1tsp

Method :

Marinate chicken with chili powder, salt, coriander powder, cumin powder and ginger garlic paste.
Shallow fry chicken in some oil, with out covering.
Take the chicken pieces out, keep them aside.
In the same pan, add cumin seeds, finely chopped onions, ginger garlic paste.
Saute for few minutes.
Add little water (1/4 cup t 1/2 cup approx).
Add coriander powder, red chili powder, kasoori methi powder, green chili, and cashew nuts.
Add finely chopped tomatoes, cover and cook on medium flame for 10 mins (or tomatoes and onions are very well cooked).
Let this cool down completely and grind it to a fine paste.
Take a pan, add some butter. add the paste that we prepared.
Add some salt, and if any water that comes from chicken.
Add food color, sugar and tomato ketch up.
Add cream and then add chicken.
Sprinkle garam masala.
Serve it hot with rice or roti .
Enjoy you dish :)

Thank you, do post your comments !!!