Brinjal perugu kura

Preparation time : 20 mins
Serves : 2 to3

Ingredients :

Brinjal / egg plant : 250 grams
Curd : 1/2 cup
Besan : 1 or 2 Tbsp
Green chili : 2
Onion : 2
Curry leaves : one spring
Cilantro : two springs
Ginger garlic paste : 1 Tbsp
Chili powder : 1 tsp or to taste
Salt : to taste
Turmeric powder : pinch
Oil : 1 Tbsp

Method :

Wash brinjals and then cut them vertically by making a + sign.
Add salt and mix well . Keep this aside.
Take a bowl, add curd, turmeric powder, and besan , mix well and keep it aside.

Take a pan, heat it, add oil, once hot add onion, curry leaves, green chili.
Fry them till onions are golden brown in color.
Add salt, chili powder, and fry it a bit.
Wash brinjals very well and add them to the pan.
Mix well, Add little water.
Cover and cook for 10 to 15 mins or until brinjal is cooked.
Add in the curd that we kept aside, mix well, and turn the flame to low.
Cook for 5 mins.
Add freshly chopped coriander leaves.
Your dish is ready to serve.
Enjoy your curry with hot rice or roti :)
Thank you, do post your comments !!!

Spicy mushroom rice

Preparation time : 15 mins
Serves : 2

Ingredients :

Cooked rice : 2 cup
Mushrooms : 8 big size
Chopped Onions : 1/2 cup
Garlic : 6 to 8
Red chili : 5
Cumin seeds : 1/4 tsp
Butter : 1 Tbsp
Pepper : 1/4 tsp
Salt : to taste
Ajinamoto : 1/4 tsp
Soya sauce : 1 tsp
Oregano : 1/4 tsp

Method :

Soak red chili in water for some time.
Make a fine paste of garlic and soaked red chili.
Take a pan, heat it, add butter, once melted, add cumin seeds, let them fry a bit, add chopped onion.
Fry it till onion becomes golden brown in color.
Add garlic chili paste and fry it till raw smell of garlic goes off.
Put flame to high.
Add cut mushroom, fry till they are done.
Add salt and pepper.
Add cooked rice, mix everything good.
Now add ajinamoto and soya sauce, give it a good stir.
check for seasoning, adjust taste if needed.
Switch off the flame and top it with oregano.
Your dish is ready to serve.
Enjoy your dish :)
Thank you, do post your comments !!!

Brinjal dal

Preparation time : 20 mins
Serves : 2

Ingredients :

Toor dal : 1/4 cup
Chana dal : 1/4 cup
Brinjal : 1 cup ( 2 medium size egg plants)
Onion : 1 small ( 1/3 cup)
Green chili : 2
Mustard seeds : 1/4 tsp
Cumin seeds : 1/4 tsp
Garlic : 5 to 6
Curry leaves : few
Turmeric : pinch
Amchoor powder : 1/2 tsp
Chili powder : to taste
Oil : 2 Tbsp
Coriander leave : 2 springs

Method :

Pressure cook both dals with little salt and turmeric powder until fully cooked, keep this aside.
Take a pan , heat it, add 2 Tbsp of oil , when hot add mustard seeds, let them splutter, add cumin seeds, once crackle, add crushed garlic , once sauteed add curry leaves.
Add cubed onion, fry it a bit.
Add turmeric and sliced brinjal .
White brinjal goes well with this recipe , as i have only purple ones i used them.
Add Amchoor powder. (This is must, taste comes from this).
Add chili powder and salt,mix every thing good.
Cover and cook till brinjal is done, if you want u can add little water while cooking.
(Don't over cook the brinjal)
Add cooked dal to this, let it come to a boil.
switch off the flame, garnish with some freshly chopped coriander leaves.
Enjoy your dish :)
Thank you, do post your comments !!!

chow chow curry (or) banglore vankaya kura

This recipe is one of those prepared super easily ... U need to do nothing, just put all of the ingredients in pan and your curry will be ready in no time :)

Preparation time : 20 mins
Serves : 2

Ingredients :

Banglore brinjal / chow chow/ banguluru vankaya : 250 grms ( cut into pieces)
Coconut milk : 1/4 cup
Red chili : 2
Panda leaves : 2
Cinnamon stick : 1 " stick
Curry leaves : few
Fenugreek seeds : 1/4 tsp
Chili powder : 1/4 tsp or to taste
Turmeric powder : 1/4 tsp
Masala chili powder (or) Curry powder : 1/4 tsp or to taste
Salt : to taste
Onion : 1/4 cup ( slices and cut in half)
Garlic : 6

Method :

Take a pan .
Add all the ingredients into the pan except coconut milk.
Add water ( around 1 cup to 1 1/2 cup).
Put it on flame .
Cook for 15 mins on medium low.
Add coconut milk.
Cook it for 5 more mins with out lid on.
Don't over cook the vegetable, if so it will become mushy.
Your curry is ready to serve.
Enjoy your dish :)
Thank you, do post your comments !!!

Sweet Chapati (or) Sugar paratha (or) Panchadara chapaatilu

This is my brother's favorite chapati. When my mom makes these , we used to hog on these chapati's in my child hood :)

Preparation time : 10 mins
Makes : 6

Ingredients :

Ghee or oil : 1 tablespoon + more for frying the parathas
Sugar : 10 Tbsp
Atta or Wheat flour : one cup
Salt : pinch
Water : As needed ( less than 1/2 cup)

Method :

Take atta, salt and ghee in a bowl. Rub it with your fingertips. Then start adding little water at a time and knead the dough, it should be smooth and soft.
Cover the dough and let it rest for 10 minutes.

After 10 minutes, Knead the dough once again and divide it into 6 balls and flatten it out.
Dip one flatten disc into dry flour and roll into 4 inch diameter circle.
Cut it from center to the end and make a cone.
Put one or two Tbsp of sugar in the cone, Gather the edges and pinch it to seal it properly. Flatten it using your hand.

Dip again into dry flour and roll into 6 inch diameter paratha.

Cook these in a low flame to get nice crispy paratha's.
Heat the tawa or pan on medium heat. Once hot place the paratha and let it cook for few seconds, you will see few bubbles on top surface.
Then flip, cook other side.
Apply some oil, flip and cook by pressing.
To cook other side, again apply some oil, flip and cook by pressing with spatula.
Remove it from the pan and repeat the same for rest of the parathas.

When ever you are making this make sure that you are making these at the end of your normal chapati's coz when we cook these chapati's some caramelized sugar sticks to tawa. 

Enjoy your paratha's  :)

Thank you , do post your comments !!!

Brinjal bhajji

In our town we will get brinjal bajji. I am a lover of brinjal so i love those bajji's to the core.

When i made these at home, my fascination towards these bajji's is doubled :) 

This snack is made with brinjal as main ingredient. Similar to mirchi bhajji, how ever, the stuffing gives this snack a wonderful aroma and fantastic taste. Must try for all those who prefer spicy food. 

Here goes the recipe for it ... i am sure , you gonna love these !!!

Preparation time : 30 mins
Makes :12

Ingredients :

Long brinjal / egg plant / aubergine : 12
Besan : 1 1/2 cups
Corn flour : 1/2 cup
Baking soda : 1/4 tsp
Chili powder : 1/ 4 tsp or to taste
Green chili : 2 to 4 or to taste
Ginger : 3 " piece
Coriander leaves : 1/2 cup or so
Black salt : 1/2 tsp
Turmeric powder : 1/4 tsp
Lemon juice : 1/2 lemon
Salt : to taste
Oil : to deep fry

Method :

Take a blender, add chopped ginger, cut green chili's, cut coriander leaves and grind it into a smooth paste, without adding any water.
Mix in Black salt, salt , turmeric powder and half of lemon juice.

(You made little more paste , if its left over then you can use it as a chutney or as a dip :) )
Keep this aside.

( Actually recipe calls for this step , as my brinjals are so tender i dint do this step when i made --
Slit brinjal's vertically in middle and drop them in boiling water, Once cooked keep them aside to cool down)

Slit brinjal vertically in middle and fill it with the stuffing that we prepared.

Take a bowl, add besan, corn flour, baking soda, salt, chili powder and mix well.
Add water little by little and make smooth batter.
Keep this aside.

Take a pan or kadai and heat oil in it in medium flame.
Check if the oil is hot enough, if hot Dip the stuffed brinjal in besan batter that we made and fry it in oil until nice golden brown in color.

Serve them hot as it is, or with your choice of stuffing.
I stuffed them with Onions coated with salt, chili powder, lemon juice and some fried peanuts
Enjoy your dish :)
Thank you, do post your comments !!!

Chili prawns

Ingredients :

Big Prawns : 10 Peeled and deveined
Green chili's : 2 finely chopped
Soya sauce : 2 Tbsp
Salt : to taste
All purpose flour : 2 Tbsp
Oil : 2 Tbsp + for deep frying
Spring onions : 2 to 3
Garlic cloves : 4 to 5 finely chopped
Ginger finely chopped : one inch piece
Green capsicum : 1 cut into dices
Red chili sauce : 2 Tbsp
Corn starch : 2 Tbsp
Vinegar : 1 Tbsp
Chicken stock : 1 cup (or) water : 1 cup or so

Method :

Take prawns in a bowl , add soya sauce, salt and all purpose flour.
Mix it well so that flour coats each and every prawn well.
Keep it aside.
Heat oil in a pan.
When hot, Fry them in oil.
Slide one by one into the oil and cook till 3/4 cooked.
Take them into a plate with a kitchen towel to grab excess oil.

Take a bowl and add little water and corn starch and make it into nice paste.
Keep this aside.
Spring onion bulbs - cut them into half and then quarter them, Chop the greens of spring onion nicely.
Keep them aside.

Take a pan, put in on high heat,add 2 Tbsp of oil , when hot add garlic , ginger ,  saute a bit, add spring onion bulbs,  capsicum, green chili's ,  little bit of soya sauce, chili sauce, fried prawns and some salt.
Add some water to the pan.
Mix it good.
Add the corn starch mixture to the pan.
Add little bit of vinegar.
Now add spring onion greens.
Serve it hot with vegetable fried rice.
Enjoy your dish :)
Thank you , do post your comments !!!

Pani poori / Gol Gappa

The pani puri also known as gol gappa is a popular street snack from India.

The English meaning of golgappa is "watery bread" or "crisp sphere eaten."

Pani puri :

Puri's : 10 

Pani : 2 cups

Potato filling : 1/2 cup

Chopped onion : 1/2 cup

Sweet Chutney : 4 Tbsp (optional)

Method :

Take a puri and pop a whole in centre. 

Stuff it with potato filling and add chopped onions.

Pour pani in the puri (or dip puri in pani and take it out)

If you are using sweet chutney add some.

Enjoy your yummy yummy pani puri :)

Puri Recipe for Pani puri :

Preparation Time : 30 mins + Cook Time: 20 mins plus 20 mins bake time
Makes : 40 approx 

Ingredients:

Fine Sooji : 1/2 cup
Salt : 1/4 tsp
Baking Powder : 1/8 tsp
Warm Water : 1/4 cup
All-Purpose Flour (Maida) : 1 Tbsp
Oil :1 tsp and Oil : for deep frying

Method:

In a shallow mixing bowl, add Sooji, Salt and Baking Powder. Mix well.

Add warm water and soak the sooji.

Sprinkle All-Purpose Flour and knead the sooji for 3-4 minutes until smooth and firm.
Drizzle 1 tsp Oil and knead again for 3-4 minutes.
(Kneading is the key)
Wrap dough in a plastic wrap and let it rest for 20 minutes.
With 5 minutes left, start to heat oil for deep frying.

Divide dough in small bits and roll out each puri or roll a big round and use a cookie cutter or other cutting device to cut round puris. Oiling or dusting rolling surface will make rolling easier.

Deep fry puris until light golden brown and crisp and remove them onto a paper towel lined baking sheet.
Once all puris are fried, remove the paper towel and place baking tray into a preheated (200 degrees F) oven for 25-30 minutes or until all the moisture from the puris is gone.
Bring them to room temperature before storing in an air tight container.

Pani recipe for pani puri :

Ingredients :

Water : 5 cups
Mint leaves : 1 cup
Coriander leaves : 1/4 cup
Green chili : 6 (or to taste)

Red chili flakes : 1/2 Tbsp
Lemon : 1 tsp
Tamarind paste : 2 Tbsp
Amchoor powder : 1 tsp
Chat masala : 1 tsp
Black salt : 1 Tbsp
Salt : 1 Tbsp
Hing : 1/2 tsp
Black pepper : 1/2 tsp
Cumin powder : 1 tsp
Coriander powder : 1 Tbsp
Ginger powder : 1 tsp (or you can even use small piece of ginger and add it while grinding)

Method :

Take a blender and add mint leaves, coriander leaves and green chili's.
Grind it into a fine paste while adding 2 Tbsp of water.

Take a bowl, add water and then this paste.
Now add all other remaining listed ingredients.
Mix it good and give it a taste test.
Adjust the taste.
This can be refrigerated for 10 day or you can even freeze it for 3 months.

Potato filling recipe for pani puri :

Ingredients :

Boiled potatoes : 6
Boiled Chana : 1/2 cup (Chick pea/ black chick peas/ yellow peas - you can use any of these)
Chopped onion : 1/4 cup
Salt : to taste
Black salt : to taste
Red chili flakes : 1 tsp
Cumin powder : 1 tsp
Coriander powder : 1tsp
Amchoor powder : 1/2 tsp

Method :

Take a bowl, add boiled potatoes and mash them a bit.
Add all other ingredients listed and mix it very well.
(You can even add a tsp of  mint, coriander paste that we made for pain)
Give it a taste test and adjust the seasoning as per your preference.

Enjoy your heavenly delicious pani puri :)

Thank you do post your comments !!!

wheat sooji upma (Muthaka Goduma nooka upma) (or) Tomato upma

Preparation time : 20 mins
Serves : 4

Ingredients :

Wheat sooji : 1 cup
All kinds of vegetables
Carrot,capsicum,Onion,tomato,beans,peas,cauliflower,potato
Tomato puree : 4 cups
Water : 2 cups
salt to taste
cashew nuts : 10
turmeric : 1/4 tsp
Garam masala : 1/4 tsp
oil : 1 tbsp

For Tampering
mustard seeds : 1/2 tsp
urad dal : 1/2 tsp
jeera : 1/2 tsp
Ginger : 1" piece
Green chili's : 2
curry leaves : one spring
Coriander leaves : 2 tbsp

Method :

Chop all the vegetables.

Take pan, add oil , when oil is hot add ingredients listed for tampering and cashew nuts.
Add Vegetables , turmeric powder, salt and let them cook for 5 mins.
Add garam masala.

Take a rice cooker and add sooji, tomato puree .

Add those sautéd vegetables to the rice cooker.

Check for seasoning.
(Or simply at starting only you can use rice cooker for sautéing vegetables also)
Cover and cook for two whistles on medium flame.
Once cool down, open the lid and add chopped coriander leaves.
Serve it with plain yogurt.
Yummy yummy tomato upma is ready to serve :)
Enjoy your dish ....
Thank you, do post your comments !!!

Sour cream cookies

Preparation time : 20 mins

Makes : 24

Ingredients :

All-purpose flour : 1 1/2 cups sifted
Baking powder : 1/2 tsp
Baking soda : 1/4 tsp
Salt : 1/4 tsp
Butter or regular margarine: 1/2 cup  softened
Sugar : 3/4 cup
Egg : 1 large
Sour cream : 1/2 cup
Vanilla extract : 1/2 tsp (or 2 teaspoons grated lemon peel)

Method :

Sift flour with baking powder, baking soda, and salt; set aside.
In large bowl of electric mixer, at medium speed, beat butter, sugar, and eggs until light and fluffy.
At low speed, beat in sour cream and vanilla until smooth.
Gradually beat in flour mixture until well combined. Refrigerate 1 hour.
Meanwhile, preheat oven to 375 degrees F. Lightly grease cookie sheets.
Drop batter by slightly rounded teaspoonfuls, 2 inches apart, onto prepared cookie sheets.
If you like then you can top them, by combining 1/4 cup sugar and 1/2 tsp of cinnamon. Sprinkle a little on unbaked cookies.
Bake 10 to 12 minutes, or until golden-brown.

Remove to wire rack; cool.

Enjoy your cookies :)

Thank you do post your comment !!!

Strawberry milk shake

Preparation time : 10 mins
Serves : 2

Ingredients :

Strawberries : 1/2 cup
Sugar : if needed
Ice cream/ Whipped cream / Heavy cream : 1 cup
Full fat milk : 1/8 cup
Vanilla extract : 1/4 tsp
Ice cubes : 4


Method :

Blend together strawberries, ice cream, milk, vanilla and ice cubes until smooth.
(If you are using vanilla ice cream then you can skip adding vanilla extract)
Divide it into two glasses.
Serve it immediately.
Enjoy your milkshake :)
Thank you, do post your comments !!!

Egg pickle / Garlic egg pickle

This pickle is so yummy . When i prepare i made more quantity  but we finished it in a day.

Give it a try and i am sure you gonna love this. 

Preparation time : 5 mins
Serves : 3

Ingredients:

Eggs (white part only) : 1/2 cup or (2 to 3 eggs)
Garlic cloves : 1/4 cup
Turmeric : 1 Pinch
Coriander : 1 Bunch chopped
Chilli powder : 2 Tbsp
Coriander powder : 1 tsp
Lemon juice : 2 Tbsp
Salt : To taste
For tamparing : Mustard seeds, cumin seeds, chana dal, red chili and urad dal 1/2 tsp each, a pinch of hing and few curry leaves.

Method :

Heat oil in a pan add Garlic cloves cook the garlic till it is golden in color. Switch off the flame.
In this add turmeric powder, chopped coriander, chilli powder, coriander powder, lemon juice, salt, mix it.
In a bowl add boiled egg white pieces and pour this garlic mixture and mix it well.
For the tempering : Heat oil in a pan add mustard seeds, when they are splutter add cumin seeds, chana dal, red chilli, urad dal saute it till the dals are slightly change the color, then add hing switch off the flame and add curry leaves.
Serve this with any kind of roti or rice.

Shelf life : A week if refrigerated.
Enjoy your dish :)
Thank you , do post your comments !!!

Cauliflower pickle

Preparation time : 10 mins
Makes : 250 grams

Ingredients:

Cauliflower : 250 grams
Salt :  1 Tbsp or to taste
Red chilli powder : 1 Tbsp or to taste
Fenugreek seeds powder :  1 Tsp
Lemon juice : 1/2 Cup
Oil : 2 Tbsp
Mustard seeds : 1/2 Teaspoons
Chana dal : 1/2 Teaspoons
Cumin seeds : 1/4 Teaspoons
Red chillies : 3 Numbers

Directions:

Cut cauliflower into small florets.
In a bowl add small cauliflower florets, salt, red chilli powder, fenugreek seed powder and lemon juice mix it well.
For the tempering: Heat oil in a small pan add mustard seeds when they splutter add chana dal, cumin seeds, red chillies, saute it and let it cool down then pour this tempering on the top of the cauliflower pickle.
You can bottle it in a clean dry jar.

Shelf life : 2 months in refrigerator and 15 days outside.

Serve this with Curd rice or roti.

Enjoy your dish :)

Thank you, do post your comments !!!

Garlic pickle

Preparation time :
Makes : 1 cup

Ingredients :

Garlic cloves : 1 cup
Tamarind puree : 1/2 cup
Kashmiri red chili powder : 2 Tbsp
Turmeric powder : 1/2 tsp
Asafotida powder or hing :1/4 tsp
Fenugreek seeds powder : 1/4 tsp
Mustard seeds : 1 tsp
Curry leaves : few
Red chili : 2
Salt : as needed
Gingelly oil : 3 Tbsp

Method :

Heat oil in a pan, add mustard seeds , let them splutter.
Add red chili, curry leaves.
Add garlic cloves , saute them till it becomes light golden brown in color.
Now add chili powder, turmeric powder, hing, methi powder, salt and tamarind pulp.
Mix it good add little water and cook for 10 mins in low flame.
Garlic pickle is ready to serve.
Shelf life : out side 20 days or so and 3 months if refrigerated.
Enjoy your dish with hot rice :)
Thank you, do post your comments !!!

Strawberry roll ups

It is an easy fruit leather with only two ingredients.

The real beauty of these homemade strawberry fruit roll-ups besides tasting amazing and looking amazing (checkout out those natural strawberry seeds!), is that they are made with simply fresh fruit and sugar (if you choose). All natural strawberry fruit rollups without artificial colors, flavors, corn syrup and other “stuff? Get out of town!!!

I so love these fruit roll ups and i made only these with all the strawberries that i have.

Preparation time : 4 hours approx
Makes : 2 trays

Ingredients :

Strawberries : 2 cups
Granulated sugar : 4 Tbsp (or to taste)
Fresh lemon juice : 1 Tbsp (optional)

Method :

Preheat oven to 170 degrees F.

(You can go unto 200 but not above 200)
Line a large baking sheet with a baking mat or parchment paper.

(Or simply you can use non stick baking tray)
Place strawberries in food processor or blender until blended.
Add enough sugar to sweeten and a splash of lemon juice( if desired).
Pour into prepared pan and spread out into a thin, even layer.
Bake for 4 hours or until the center is set.
Remove from oven and let cool.
Carefully peel up the fruit roll-up and place the sticky, smooth side on parchment paper.
Cut to size so that you have an even rectangle to work with. (I usually cut off the edges of the fruit rollups since they are usually crunchy and uneven.
Cut into 2-inch strips and roll-up firmly.
Store in airtight container.

This takes a bit time, don't rush and tempt to increase your oven temperature, if so you will end up with burnt rollup those will go straight into the bin.
Enjoy your dish :)
Thank you, do post your comments !!!

Chenaga pindi rotte

Preparation time : 20 mins
Serves : 1 or 2

Ingrediens :

Besan : 1/2 cup
Idly ravva : 1/2 cup
Salt : to taste
Chili powder : to taste
Hing : 2 pinches
Turmeric :  pinch
Jeera / cumin seeds : 1/4 tsp
Water : as needed

Method :

Take a bowl, add all the ingredients except water, mix them once.
Now slowly add water to get idly batter consistency , mix well and set aside for 10 minutes.
(Add chili powder a bit more to get nice taste)
Heat kadai , add 2 Tbsp of oil, add the batter.
Cover and cook on medium heat for 10 mins.
After 10 mins turn it to the other side and cook it with out lid for 5 to 10 mins.
Your rotte or rotti is ready to serve.
Enjoy your dish with curd or pickle or any chutney :)
Thank you, do post your comments !!!

Apple chips

When you have lots of apples and tired of eating them , try this recipe, you sure will love it.

This is soooo good that me and my baby finished soon after baking these :)

Preparation time : 2 hours 30 mins

Serves : 2

Ingredients :

Apples : 2

Water : 2 cups

Lemon : 1

Cinnamon powder : 1tsp

Sugar : 1tsp 

Method :

Preheat oven to 275 degrees.
Meanwhile, cut apples into very thin slices, about 13-15 per apple. Then soak the slices in the water with the juice of one lemon.

The thicker the slice, the longer it will need baking to become crisp and chip-like.

The thinner slices will become crisper with less time and could get darker than thicker slices.

All this being said, the more your slices are consistent, the better. Without a mandolin they will all be slightly different in thickness and that is just fine. It adds variety.

Cover a baking sheet with parchment paper and place a footed cooling rack on top of the parchment.(or simply you can use a baking tray with aluminium foil)
Remove the apples from the water and place on paper towel. Blot dry. Place the slices on the rack.
Mix the cinnamon and sugar in a bowl and sprinkle lightly over all the apple slices, on both sides.

(Actually recipe calls for organic coconut sugar , if you have that then you can use)Bake the slices for 40 minutes, then flip, and continue to bake for 50 more minutes.
Turn the oven to "warm" setting, and let the chips continue to cook for up to 1 hour or until crispy.

Enjoy your yummy yummy apple chips :)
Thank you, do post your comments !!!

Biryani onions (or) Fried onion

Ingredients :

Onions : 1 medium

Corn flour / Rice flour : 1 tsp

Oil : for deep frying 

Method :

Slice onions very finely.

Separate them using your hands.

Heat oil in a kadai, in a medium heat.

If you are frying them in batches then add flour only to onions that are enough for one batch.

(If you add flour to all of your onions then they will ooze out water and your fried onions won't come crispier)

When oil is hot enough, add onions.

Heat should be low to medium.

If heat is more they will turn dark fast and they don't cook and get crispier.

Fry till light golden brown, don't temp to brown more coz after taking them out they will brown a bit more.

Let them cool down and store in an air tight container.

you can add fired onions to those dishes, which calls for it like biryani etc...

Shelf life : 2 months out side and if you refrigerate them you can increase the shelf life.

Thank you, do post your comments :)

Bread omelet road style

Preparation time : 5 mins
Makes : 2

Ingredients :

Bread slices : 2
Eggs : 2
Milk : 1/4 cup
Garam masala : 1/4 tsp
Chili powder : 1/4 tsp
Salt : to taste
Chopped Onions : some for garnishing

Method :

Take a bowl and add eggs, milk, garam masala, chili powder and salt.
(  I even added some spinach )
Beat it well with a fork.
Heat a tawa , grease it with oil, add half of the egg mixture.
Put a slice of bread on top.
Let it cook on slow flame.
When half done, seal the upper part of the bread with the left over edges of the omlet.
Turn it and let it cook on the other side.
Take it off the flame , into a serving plate.
Garnish with some chopped onions.
Serve it with ketchup .

Enjoy your dish :)
Thank you, do post your comments !!!

Gobhi paratha

Preparation time : 30 mins
Serves : 2

Ingredients :

Oil : 1 tablespoon + more for frying the parathas
Cumin seeds : ½ tsp
Ginger paste or freshly grated ginger : 1 ttsp
Green chili : 1 small, finely chopped
Gobi or cauliflower : 2 cups, grated finely
Salt : to taste
Coriander powder : 1 tsp
Turmeric powder : ¼ tsp
Red chili powder : 1 tsp
Garam masala : ½ tsp
Amchur powder : 1 tsp
Cilantro or coriander leaves : few sprigs, finely chopped

Method :

Grate cauliflower using grater or food processor, very finely.

Heat the oil in a pan on medium heat. Once hot add cumin seeds. Once they sizzle, add chopped chilies and ginger paste, fry for few seconds.
Mix in grated gobi with some salt. Cook for few minutes.
Then add all dry spices and mix. Cook till it dries out, means no moisture in the mixture.
Turn off the stove and lastly mix in chopped cilantro. Keep it aside to cool.

Take atta, salt and oil in a bowl. Rub it with your fingertips. Then start adding little water at a time and knead the dough, it should be smooth and soft.
Cover the dough and let it rest for 20 minutes.

After 20 minutes, stuffing is cooled down, divide into 6 equal portions. Knead the dough once again and divide it into 6 balls and flatten it out.
Dip one flatten disc into dry flour and roll into 4 inch diameter circle.
Put one portion of stuffing in the center, Gather the edges and pinch it to seal it properly. Flatten it using your hand.
Dip again into dry flour and roll into 6 inch diameter paratha.

Heat the tawa or pan on medium heat. Once hot place the paratha and let it cook for few seconds, you will see few bubbles on top surface.
Then flip, cook other side.
Apply some oil, flip and cook by pressing.
To cook other side, again apply some oil, flip and cook by pressing with spatula.
Remove it from the pan and repeat the same for rest of the parathas.

Enjoy your paratha's hot with your choice of Raita :)

Thank you , do post your comments !!!

Capsicum atukullu

You can also do the same recipe with puffed rice i.e mureelu. Both tastes so great.

Preparation time : 15 mins
Serves :2

Ingredients :

Capsicum : 1 small
Atukulu / rice flakes : 1/2 cup

Dalia / Roasted chanadal / Putnalu : 1/8 cup or so
Jeera : 1 Tbsp
Ajwain : 1/2 tsp
Tamarind : 3buds
Salt : to taste
Garlic : 2
Red chili's : to taste
Dry coconut : 2 Tbsp

Method :

Wash atukullu with water , drain all water and then sprinkle some water, cover it and keep it aside for 10 mins.
Take a pan, heat it, fry capsicum till it is cooked and yet crunchy.
Let it cool down.
Mean while ,
Take everything into mixie except capsicum and atukulu .
Grind it coarsely (don't add any water).
Now take a bowl and all all three - atukulu , capsicum and powder.
Mix it good.
Enjoy your dish :)
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Banana bread

The beauty of this banana bread recipe is you don’t need a fancy mixer! A fork to whisk the eggs and a sturdy spoon to mix the batter are all you need. The sugar amount is flexible. The original recipe calls for a cup of white sugar, but most people, including me, do just fine with 3/4 of a cup, and many are happy with a 1/2 cup.

You can toss in a cup of chopped nuts, raisins, or chocolate chips if you want, or put the batter into muffin tins and make muffins instead. You can even go a step further and make Chocolate banana bread.
No need for a mixer for this recipe! Clean-up is easy too, if you want, you can mix everything in one bowl.
The best bananas to use for banana bread are those that are over-ripe. The yellow peels should be at least half browned, and the bananas inside squishy and browning.

Preparation time : 1 hour 20 mins

Makes : one 4x8 inch loaf

Ingredients :

Very ripe bananas, peeled : 2 to 3
Melted butter : 1/3 cup
Sugar : 1 cup or less
Beaten egg : 1
Vanilla extract : 1 teaspoon
Baking soda : 1 teaspoon
Salt : pinch
All-purpose flour : 1 1/2 cups
Walnuts : 1/4 cup

Method :

Preheat the oven to 350°F (175°C), and butter a loaf pan.
In a mixing bowl, mash the ripe bananas with a fork until smooth. Stir the melted butter into the mashed bananas.
Mix in the baking soda and salt. Stir in the sugar, beaten egg, chopped walnuts and vanilla extract. Mix in the flour.
Pour the batter into your prepared loaf pan. Bake for 1 hour to 1 hour 10 minutes (check at 50 minutes) at 350°F (175°C), or until a tester inserted into the center comes out clean.
Remove from oven and cool completely on a rack. Remove the banana bread from the pan. Slice and serve. (A bread knife helps to make slices that aren't crumbly.)

Enjoy your yummy banana bread :)

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Pesarapindi rotti

Preparation time : 20 mins
Serves : 1 or 2

Ingrediens :

Moong dal flour : 1/2 cup
Idly ravva : 1/2 cup
Salt : to taste
Chili powder : to taste
Hing : 2 pinches
Turmeric :  pinch
Jeera / cumin seeds : 1/4 tsp
Water : as needed

Method :

Take a bowl, add all the ingredients except water, mix them once.
Now slowly add water to get idly batter consistency , mix well and set aside for 10 minutes.
(Add chili powder a bit more to get nice taste)
Heat kadai , add 2 Tbsp of oil, add the batter.
Cover and cook on medium heat for 10 mins.
After 10 mins turn it to the other side and cook it with out lid for 5 to 10 mins.
Your rotte or rotti is ready to serve.
Enjoy your dish with curd or pickle or any chutney :)
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Peanut Chutney

Preparation time : 15 mins
Makes : 1 1/2 cup

Ingredients :

Peanuts : 1 cup
Urad dal : 1 tsp + 1/4 tsp
Mustard seeds : 1 tsp + 1/4 tsp
Cumin seeds : 1 tsp + 1/4 tsp
Ginger : 2 " piece
Garlic cloves : 5 to 6
Green chili : 3
Red chili : 3
Curry leaves : 2 springs
Tamarind : 1 Tbsp
Jaggary : 2 pinches
Turmeric : pinch
Hing : pinch
Salt : to taste

Method :

Take a pan heat it, add couple of table spoons of oil.
Add urad dal, mustard seeds, cumin seeds, red chili, green chili, curry leaves, garlic, ginger sauting them a bit.
Add turmeric, hing.
Now add peanuts.
Saute them till they are fried.
Now add tamarind pieces.
Turn off the stove and add jaggary.
Shift everything to a blender.
Grind it good and take everything into a bowl.
Make seasoning in a pan , by adding a tsp of oil, urad dal, cumin seeds, mustard seeds, curry leaves.
Add this seasoning to the chutney .
Enjoy your dish with any tiffin :)
Thank you , do post your comments !!!