Wednesday, December 28, 2011

Corn Sundal

Here i am with a snack item with Corn ......

What We Need :

Corn Kernels - 1cup
Mustard Seeds - 1/2spn
Jeera - 1/2 spn
Red Chillies - 2no
Curry leaves - 1 sprig
Cilantro - a few

Coriander Seeds - 1spn
Bengal Gram - 1 spn
Urad Dal - 1 spn
Dry or Fresh grated coconut - 1spn
Red Chillies - 3no
Chat Masala Powder - 1/4 spn optional

Salt as per your taste

How To Do :

  • Boil corn with a little salt and keep aside, if you have sweet corn no need to boil them as they are soft by nature.
  • Fry coriander seeds, bengal gram dal, urad dal, red chillies in a pan let them cool and grind to powder.
  • In a pan heat 1spn oil splutter mustard seeds, jeera, curry leaves add boiled corn fry for a minute add grinded powder and enough salt, as we have already boiled corn with salt add a very little which is necessary for masala powder only.
  • I added a little chat masala powder for this as we like its flavour you can skip this chat masala powder also.

Serve hot with cilantro leaves on top of it, a perfect winter evening snack ........

Sending this to Snacks Mela by Srivalli at Cooking 4 all Seasons .........

Friday, December 23, 2011

Egg Fried Rice

Here i am with a rice item with eggs ........

What We Need :

Eggs - 4no
Rice - 1 cup
Onion - 1no medium size
Green Chillies - 3no medium size
Cinamom - 2inch piece
Cloves - 3no
Mace - 1/2 inch piece
Bay Leaf - 2no
Mint Leaves - handfull
Cilantro - handfull
Soya sauce - 1/2 spn
Oil - 2spn

Salt to taste

How To Do :

  • Cook rice with enough water and keep aside.
  • Boil eggs and peel the outer layer cut them into either 4pieces or 8pieces.
  • In a fried rice pan heat 2spn oil add cinamom, cloves, mace, bay leaf fry for 1min fry lenthwise chopped onions until they turn dark brownish color add green chillies, mint leafs fry for 1minute add soya sauce, chopped cilantro, chopped egg pieces fry for a minute now add cooked rice, salt toss well let it be on low flame with lid on top of it so that rice will take the masala flavour for another 2minutes.
  • Serve hot with cilantro leaves on top of it.

Here you go with egg fried rice .........

Friday, December 16, 2011

Gobi Rice

Here am with a rice item .........

What We Need:

Gobi florets - 5 cups, as i like more gobi you can vary as your taste
All purpose flour - 2 tbspn
Corn Flour - 2 tbspn
Red chillie powder - 1/2 spn
Red food color - a pinch
Oil for deep frying

Rice - 2cups
Cardomom - 1
Cinamon - 1/2 inch

Onions - 2 medium size
Green Chillies - 4no
Garam Masala Powder - 1spn
Mint leaves - hand full
Chopped cilantro - handfull

Salt to your taste

How To Do:

  • Cook rice along with cardomom and cinamon with enough water and keep aside.
  • Clean gobi florets in boiled salt water for cleaning germs.
  • In a bowl add gobi florets, all purpose flour, corn flour,  red chillie powder, food color, sprinkle water and toss them. Heat oil and deep fry these and keep aside.
  • Heat a pan with 2spn oil fry lentghwise chopped onions and green chillies until onions are transculent add gingergarlic paste and fry until raw smell goes away add mint leaves, cilantro leaves and add cooked rice toss with salt, garam masala powder and finally add fried gobi and toss well.

Here is your gobi rice can taste this as it is or with any raitha / sauce my little one likes to taste with manchurian sauce .........

Friday, December 9, 2011

Sweet Dosa

Here am with a sweet breakfast item, its sweet dosa....

What We Need:

All Purpose Flour - 1cup
Wheat Flour / Atta - 1cup
Rice Flour - 1/4 cup
Curd - 1/2 cup
Sugar - 1 1/2 cup or can be varied according to your taste
Salt a pinch

How To Do:

  • Take a large bowl and mix all of these together with a little water a dosa batter.
  • Let it marinate for one hour.
  • Heat dosa pan and pour one laddle of batter do as we do for a dosa, but dont make it too thin or too thick sprinkle a little oil, let it fry until it turns golden color on both sides of the dosa.

No need of any chutney or any kind of dippings for this as the dosa itself is sweet, just enjoy taste of sweet dosa .....

Monday, December 5, 2011

Apple Jalebi

Here i am with a sweet item with a fruit ......

What We Need:

All purpose flour(Maida) - 1cup
Green Apple - 1no medium size
Sugar - 2cups
Elaichi Powder - 1/2spn
Easte or Cooking soda - 1pinch either of them is ok
Salt - 1 pinch
Pistacio / Almond for garnishing (optional)

How To Do:

  • Mix maida in a large bowl as we mix for bajji with water, if you have easte to add into this batter let it fermante for 1hr or if you have cooking soda add this to maida batter and keep it aside.
  • Peel outer layer of apple and chop them into round slices not too thick and not too thin.
  • In another bowl prepare sugar syrup as we prepare for gulab jamoon,  take sugar in a bowl add water until sugar dips and let it cook for 5 - 10 min now start testing for the syrup, take a drop of sugar syrup on your thumb and middle finger check the movement for stickiness or if you leave your fingers apart you must find a straight line in between, ones your sugar syrup is done switch off the stove and add elaichi powder and keep it aside.
  • Now heat oil for deep frying, dip the chopped apples in the batter and fry them in oil until they turn golden color and dip them in prepared sugar syrup and keep it aside.
  • Now add a few pistachios or almond flakes for garnishing.

Here you go with Apple Jalebi...........

Sending this to Sinful Delights at Zaesty Palette by Vardhini .......

Saturday, November 26, 2011

Snakegournd with Moongdal

Here i am with a dal item with snakegourd.........

What We Need:

Snake Gourd - 3cups of pieces
Moongdal - 1cup
Onion - 1no medium size
Green Chillies - 3no (can be varied according to your taste)
Red Chillies - 3no
Garlic pods - 5no either crashed or peeled
Mustard seeds - 1/2spn
Jeera - 1/2spn
Curry Leaves - 1sprig

Salt to your taste

How To Do:

  • Wash and clean snakegourd, slightly peel the white layer on the snake gourd and also takeout the centre seeds chop them into 1/2 inch pieces wash with salt water twice.
  • In a large bowl boil moongdal with 3cups of water until moongdal is cooked for 3/4th then add chopped and cleaned snakegourd pieces, length wise chopped onions, green chillies, salt let it boil until done if needed add water according to your consistency.
  • Now do tadka with mustard seeds, jeera, red chillies, gralic pods, curry leaves.

Serve hot with white rice or any rotis..........

Tuesday, November 22, 2011

Gutti Dondakaya / Stuffed Tindora

Here am with a stuffed tindora masala curry ........

What We Need:

Tindora - 1/2kg
Onions - 3no medium size
Coriander Seeds - 1spn
kus kus - 1spn
Jeera - 1spn
Elaichi - 2no
Cinamom stick - 1 inch
Lavanga - 4no
Ginger Garlic Paste - 1spn
Red Chillie Powder  - 2spn

Salt to your taste

How To Do :

  • Wash and clean tindora slit tindora vertically, making four slits, as we do for gutti vanakaya / stuffed brinjal and keep it aside.
  • Grind remainig all ingredients coriander seeds, jeera, kus kus, lavanga, elaichi, cinamom stick then add onions and make it to paste add ginger garlic paste, salt, red chillie powder and set aside.
  • Now stuff this ground paste into tindora.
  • In a pan heat 2spn of oil and place all the stuffed tindora and let it cook with lid on top of it on a medium flame for 5min or until tindora becomes soft. Now add 1/2cup water and let it boil until oil comes out.
  • Serve hot by sprinkling a few cilantro leaves on top of it

Serve hot with white rice or pulkas or any kind of rotis ........

Monday, November 7, 2011

Seesame Laddu / Chimney

Hello my dear fellow bloggers, its a long gap that i have taken to visit my yummy blog due to some personal reasons ....... this time i promise my blog that i visit her regularly, am back with a sweet that we prepare for Nagulachavithi , a festival of Snakes ......

What We Need:

Seesame Seeds - 1/4kg
Jaggery - 1/4kg can be varied according to your taste
Ghee - 1teaspoon (optional)

How To Do:

  • Fry seesame seeds in a tawa until they turn light golden color.
  • Grate jaggery, mix with fried seesame seeds and grind them, dont grind them to a smooth paste it should be in such a way that you have a few seesame seeds pieces also.
  • Grease ghee to your hands and make them into laddus of your desired size.
There you go with yummy yummy seesame seed laddus, we also call them as Chimney very healthy for teenage girls......

Sunday, February 27, 2011

Badam Halwa

Here i am with a sweet item with Badam / Almond ......

What We Need:

Badam - 1cup
Milk - 2cups
Sugar - 2cups or can be varied according to your taste
Elaichi Powder - 1/2 spoon
Orange / Red food color - a pinch (optional)

How To Do:

  • Soak badam for 4hours, peel outer layer and grind it to a smooth paste.
  • In a heavy bottomed pan add smoothened badam paste, mil and sugar and let it cook on low flame until it thickens (have to mix continuously) to your desired consistency.
  • Add elaichi powder and food color and swithc off the heat.
 Here is my Badam halwa can taste it hot or cold according to your taste ...........

Tuesday, February 8, 2011

Garelu / Urad Dal Donuts

Here i am with 3varieties with Urad dal batter Garelu, Masala Garelu and Teepi garlu or Paakam Garelu .......

What We Need:

In common to all varieties -

Urad Dal - 1/2 kg (Soak for 4hrs and grind to paste for garelu consistency)
Oil for deep frying
Salt to your taste.


How To Do:
  • Heat oil in a wide pan for deep frying.
  • Grind soaked urad dal to paste with salt, batter should not be too loose and not too tight sould be in such a way that it gives a shape.
  • If you are comfortable in making donut shape directly with hand then its fine otherwise take a polythene paper or a wet cotton cloth with a plain base(i use plain steel plate), keep some batter on this base and make a small hole in the middle, deep fry this in oil until it turns golden color.
Here are your Garelu ready to taste with any chutney, we love to taste these garelu with chicken curry too ......

Masala Garelu

What We Need:

Onion - 2no
Green Chillies - 2no
Ginger  - 1inch piece
Garlic pods - 4no

How To Do:

  • Mix chopped onions, green chillies, ginger and garlic pod in the batter.
  • make the shape as directed above and deep fry until it turns into golden color.
 Can taste these Masala garleu as it is without any side dish ..........

Paakam Garelu / Bellam garelu-

What We Need:

Jaggery - 1cup(chopped or powdered)
Elaichi Powder - 1/4 spoon

  • In a pan heat jaggery with a little water and let it boil, until it gives a paakam consistency (Teega paakam - when you take a little paakam into between your thumb and point finger you will get a line)
  • Make Garelu and dip them immediately in jaggery paakam, let it soak for 5minutes and take them out.
 Here are my Paakam garelu or Teepi garelu ready .......