An epicure's world

Malai Kofta Curry

2012-02-06T15:22:00.000+05:30

Was damn hungry. Down with fever !! My sweet SIL got me malai kofta curry. What a relief. I ate with hot rice and ghee. It was awesome. Here is the recipes
INGREDIENTS :--
Aalo :- 1 Big
Onions :-1 Big
Bottle gourd/Sorakaya :- 3 cups (grated)
Green chillies :- 3 (Adjust acc to taste)
Salt :- as required
Jeera :- 1 tablespoon
Coriander :- for seasoning
Curry leaves :-
Garam Masala :- 1 tablespoon
Corn flour :- as per required
Besan :- as per required
For Gravy :
Onions :- 2 chopped finely
Tomatoes :- 2 chopped
Ginger-Garlic Paste :- 3 spoons
Oil :- 3 tablespoons
Milk Cream :- 1 packet
Kaju :- a few

METHOD:
For kofta

Boil aalo and onions.
Mix bottle gourd and boiled aalo and onion ,coriander, garam masala, a bit of ginger garlic paste, jeera and required amount of salt along with corn flour and besan till it becomes soft dough like ball.
Deep fry them till they attain crispy brown colour.
Keep them a side on news paper till they loose oil.

For Gravy

Make a paste of chopped onions and tomatoes.
Take oil in a heating pan and add mustard seeds, jeera ,curry leaves ,kaju and allow them to splutter.
Add ginger-Garlic paste.
Fry it until it releases aroma.
Add tomato-onion paste and some water and allow to boil till the rawness of tomatoes goes away.
Add salt,mirchi powder,garam masala, coriander leaves.
Now take kofats into gravy and just simmer for 3 minutes and add cream to tighten the gravy and serve hot with nan,poori,Rice.

Pineapple Curry

2011-11-16T20:22:00.000+05:30

This curry taste awesome especially who love food to be tangy,sweet . Yeah it can be made spicy by adding good amount of green chillies and red chillies.

INGREDIENTS :-

Pineapple :- half (cut into small cubes)

Onions :- 3 sliced

Kothimeera/Coriander:- a bunch

Green chillies :- 4-5

Garlic pods:- 6-7

Tamarind :- a lemon sized ball (soaked in water)

Sal : as required

For Tadka/Seasoning :-

mustard seeds :- a spoon

jeera :- a spoon

Bengal gram :- a spoon

Urad dal : a spoon

Oil :- a tablespoon

Red chillies :- 1 cut into small pieces

METHOD :-

Grind together green chillies,coriander and garlic and keep it aside.
Heat oil in pan and add all the seasoning and allow them to splutter.
Add onions to the seasoning and fry until they are slightly brown.
Add garlic-coriander-greenchillies mixture and fry for 4-5 minutes.
Add pineapple pieces, salt ,turmeric and tamarind .Add little water to it (just 100-150 ml)
Allow pineapple pieces to cook until they are soft and till atleast half of water evaporates.
Have it with roti/rice :)

Dalia-Pineapple halwa

2011-11-16T19:27:00.001+05:30

This is the first time I tried halwa. It came out well. Aadi complimented saying superrrrr!!!! . I wanted to make use of pineapple somehow. My first preference was to bake a cake. But I didnt have baking powder in my kitchen. So thought of making halwa. To make it different I used cracked wheat too. So this is cracked wheat pineapple halwa

INGREDIENTS :-

Dalia/Cracked wheat :- 1 cup

Pineapple :- half

Sugar:- 150-200 gms

Elaichi/Vanilla essence/Pineapple essence :- few drops

Milk :- 250 ml

Ghee: 5 spoons

Turmeric (for color)

Cashews ,Badam (for dressing)

METHOD :-

Heat ghee in a deep frying pan till it melts.
If you are using Elaichi ,add Elaichi now itself. If you are using vanilla/pineapple essence you can wait for some more time to add it
Add cracked wheat and fry it for 3-4 minutes.
Meanwhile grind all pineapple pieces to make it a pulp.
Add this pineapple pulp to the cracked wheat , add half of the milk and add water if necessary
Add vanilla essence and allow the wheat to boil completely.
After wheat is bolied add sugar, remaining milk and turmeric and keep stirring until sugar melts.
Leave it on medium flame for 10-15 minutes until wheat-pineaple mixture gets thicker.
Decorate it with badam and cashwes and serve it warm :)

Garlic Roti

2011-05-09T21:01:00.000+05:30

This is modified version of garlic naan. I somehow cant digest maida. I dont know why !!. This is good alternative for all those who think maida is not good for health

INGREDIENTS :-

Wheat Flour :- 3 cups

Garlic (finely chopped):- 4 teaspoons

Garam Masala ;- 1/2 teaspoon

Green chillies :- 3-4

Salt :- as required

Milk :- 1 cup

water :- as required

Coriander :- 1 cup

METHOD :-

Grind together coriander and green chillies .

Mix it with finely chopped garlic .

There are two methods of doing it. Anything is fine.

Type 1 :

Take wheat flour , add milk,water, salt, garam masala and mix into a dough.
Allow it to stand for 1 hour.
Now make them as small balls and roll each ball into round chapathi
Take a teaspoon of garlic-chilly-coriander mixture and place it in chapathi
Place two chapathis together one on top of the other after placing the mixture.
Carefully roll into chapathis again.
Roast on tawa with butter or ghee.

Type 2:-

Mix with wheat flour , milk, water , salt, garam masala along with garlic-coriander-green chilly mixture.
Allow it to stand for 30 min .
Roll them into chapathis and heat it on tawa with butter or ghee.

Eat them HOT !!!! .

Bharwan Tamatar

2011-05-09T20:21:00.000+05:30

We celebrated our 2^nd marriage anniversary recently . It was two day celebration :) . One a calm , romantic candle light dinner in a nice restaurant and other was nice candle light dinner at home with delicacies made by me . It included Mushoom in chilli garlic sauce , Bharwan tamatar ki Sabzi , Garlic roti and nice salad. So here goes my recipes

INGREDIENTS :-

Hybrid tomatoes :- 5

Paneer (finely grated) :- a cup

Onions (finely chopped) :- a cup

Desi tomatoes (finely chopped):- a cup

Ginger (finely grated) :- a teaspoon

Garlic (finely chopped):- a teaspoon

Garam Masala ;- a teaspoon

Tamarind pulp :- ½ cup

Red chilly powder :- a teaspoon

Peanuts :- ½ cup

Cashwe nuts :- ½ cup

Salt :- as required

Turmeric :- a pinch

Olive oil/ butter :- 1 tablespoon

Coriander :- ½ cup

METHOD :-

Dry roast peanuts and cashew nuts and grind them to fine paste adding some water.
Cut Hybrid tomatoes upper part and scoop out pulp . They appear as cups now.
Take a pan add ½ tablespoon olive oil and add ginger, garlic, chopped onion, salt and allow them to cook
Add Finely grated paneer and fry them a bit.
Add finely chopped tomatoes and cook until tomatoes are done
Add turmeric, Red chilly power, garam masala and close the lid for 2 min .
Cook in such a way that tomatoes and dry after cooking . It should not be wet curry.
Now take the hydrid tomato cups fill them with tomato-paneer curry we just made.
Now take remaining oil in a pan and carefully place stuffed tomatoes in it.
Allow them to cook until tomatoes are partially charred. Take care so that tomatoes do not break.
Add cashew, ground nut powder , tamarind pulp and add water to get gravy consistency.
Adjust salt, red chilly powder and garam masala if necessary.
Sprinkle coriander and its ready to eat .

Stuffed Conical Papad

2011-04-20T18:41:00.001+05:30

This recipe makes a wonderful dish for snacks especially when there kids around . I am fan of papads, butter chillies etc and these are must when we cook plain dal at home. :)

INGREDIENTS

Papads :- 3

Tomato :- chopped 1 cup

Onions :- chopped 1 cup

Green chillies :- 3-4 green chillies (chopped finely)

Garlic cloves :- 4-5 (chopped finely)

Paneer :- shredded (½ cup)

Badam :- 4-5 (peeled)

kaju :- 4-5

Salt :- as required

Chat masala :- a pinch

Butter/Olive oil :- 1 tablespoon

METHOD :-

Heat olive oil/butter in a pan and sizzle garlic
Add chopped onions,green chillies , badam and cashew and fry them till golden brown
Add chopped tomatoes,shredded paneer , salt and allow them to cook
Add chat masala and stir for a minute
Now take the papad. Cut from the center until the circumference and fold in a conical shape
Wet the papad at the conical end so that they stick to each other
Now using tongs heat the papas directly on the flame till its cooked
Now stuff the above mixture in the cone
Serve hot :D

Pesara Idly

2010-12-20T13:00:00.003+05:30

This high protein packed snack makes good breakfast. Its different than normal Idly. An alternative is you can break idly to pieces and make it upma too by adding little tadka and onions. Just imagine...vedi vedi idly...neyyi and kobbari chutney.... gosh !! I am already hungry :P

INGREDIENTS

Green gram /Pesalu :- ½ cup

Moong dal / Pesara pappu :- ½ cup

Urad Dal /Minapappu :- ½ cup

Idly Ravva :- 1 cup

Green chillies :- 3-4

Corainder/Kothimeera :- ½ bunch

Ginger/Allam :- a small piece

METHOD:

Wash Green Gram,Moong dal,Urad dal well and soak them overnight.
Soak Idly ravva overnight in a separate container.
Grind together Green Gram,Moong dal and urad dal to form smooth paste.
Add soaked Idly ravva to it.
Grind together green chillies,Coriander,Ginger and mix with the batter.
Add enough salt.
Place the batter on idly mould and steam for 10 min.
Have it with coconut chutney or groundnut chutney.

Mushroom-pepper curry

2010-11-01T18:22:00.001+05:30

Mushrooms are Adi's favourite. I wasn't used to eat them since childhood...so I refrain from eating them. But i cook for him :) . When i made this dish. The comment he gave me was “Its TERRIFIC !!” Try it for sure and yeah its very simple.

INGREDIENTS:-

Button mushrooms :- 12-15(sliced)

Onions :- 1 big( chopped into long thin slices)

Spring onions :- 1 bunch

Green chillies :- 2-3 ( sliced longitudinally )

Olive oil :- 1 tablespoon

Garlic cloves( thinly sliced 10-12)

Pepper powder :- 2 teaspoons

Salt :- as required

METHOD :-

In a pan add olive oil, sizzle garlic and green chillies in it.
Then add mushrooms, onions,spring onions and salt.
Allow them to cook for 8-10 minutes.
Now add pepper powder and mix well.
Simmer for few more minutes and serve hot with fried rice or rotis .

Potatoes in peanut-red chilly sauce

2010-11-01T18:11:00.003+05:30

This I tried on nice saturday evening...when I was completely relaxed. Moral of story : You cook the best when you are completely relaxed :P . The whole time to make this dish was 15 minutes. But it came out really well at the end. It was hot , sour and sweet :D . Basically we had power cut after I made this. So i turned the dinner into wonderful candle light dinner (You can say I had to !!)

INGREDIENTS:-

Potatoes :- cut into round slices ( 2 Big)

Peanuts :- 1 cup

Tomatoes :- 2 chopped

Olive oil :- 2 tablespoon

Honey :- 1-2 teaspoons

Red chillies :- 6-7

Red chilly powder (Optional, if you need more spicy ) :-1 teaspoon

Garlic :- finely chopped (6-7 cloves)

Ginger :- finely chopped ( a small piece)

Corn flour :- 2 teaspoons (mixed in water without any lumps)

Salt :- as required

Soy sauce:- 2 teaspoons

Tomato sauce(optional) :- 1 teaspoon

METHOD :-

Take thinly sliced potatoes and microwave them for 10 min on HIGH till they slightly turn brownish. Keep them aside.
Dry roast peanuts ,red chillies in a pan.
Make them fine powder and keep it aside.
In a pan add 1 table spoon olive oil and finely choppes tomatoes and allow them to cook .
Grind together peanuts-red chillie powder and cooked tomatoes.
In the pan add remaining olive oil , sizzle ginger and garlic in it.
Add finely ground paste of peanut-tomatoes in the pan.
Add soya sauce, tomato sauce,salt,honey to it and mix well.
When it is just about to boil, add corn flour paste and bring it to boil.
Allow it to cook till it becomes thick sauce.
Add potatoes to thick sauce and cook well.

Paneer tikka

2010-10-03T17:49:00.004+05:30

I am dead fan of this dish. It is the only starter I order whenever I go to anyy restaurant. This is the 2nd time I tried it at home . First time was a failure :(. I did not marinate it properly...curd was loose and did not grill it properly :P . So this time I learnt from "past mistakes" and made it. It came out awesome :D . Here is the recipe

INGREDIENTS :-

Paneer :- 200 gms ( cut into large cubes)

Curd :- 2 cups( Should be Thick)

Ginger-Garlic-green chilly Paste :- 1 ½ teaspoons

Amchur/Dry Mango powder :- 1 teaspoon

Garam Masala:- 1 teaspoon

Salt :- as required

Olive oil/Refined Oil :- 2 tablespoon

Onions :- 1 cut into large slices

Tomatoes:- 1 cut into big pieces

Capsicum :- cut into big pieces

Besan/Senagapindi/Chic Peas flour :- 2 teaspoons

Pepper powder :- ½ teaspoon

Jeera powder :- ½ teaspoon
Lemon juice :- Taken from 1 big lemon

Method:-

Take curd add besan, oil, amchur powder, ginger-garlic-green chilly paste, garam masala,Pepper powder,jeera powder,salt ,Lemon juice and mix it well.
To this Mixture add paneer, tomato, onion, capsicum pieces and keep it aside.
Marinate this for 4-5 hours.
Now take pieces out apply a bit of oil to each of them and grill them in microwave for 10-15 minutes or until brown spots appear ont hem . Do not overcook.

Tomato Dosa

2010-10-03T17:33:00.002+05:30

Today was lazy Sunday morning. I woke up a bit late and had nice coffee :) and then nice glass of horlicks too :) . So today is experimental breakfast day(being a Sunday) and I have lot of time to waste . :P . So tried this recipe. It came out well :D

For tomato mixture :-

INGREDIENTS :-

Tomatoes :- 3 Big(chopped)

Tamarind :- Small piece

Chana Dal :- 1 teaspoon

Urad Dal :- 1 Teaspoon

Jeera/Cumin Seeds :- 1 Teaspoon

Avalu/Mustard Seeds :- 1 teaspoon

Oil :- 1 tablespoon

Red chillies :- 5-6 (adjust according to taste)

For Dosa Batter:-

Urad dal :- 1 glass

Rice (raw,unboiled) :- 2 glasses

Measure is for every 1 measure of urad dal add 1.5- 2 measures of rice. Soak them over –night and grind into smooth paste next day

Method:-

Soak tamarind in water and squeeze out the pulp.
Heat half tablespoon oil and add tomatoes and salt until they are cooked well.
Take the remaining oil and add chana dal,urad dal,jeera,mustard, cumin and red chillies and allow then to splutter.
Now combine cooked tomato,tadka,tamarind pulp into a grinder and grind it until soft.
Mix tomato mixture and dosa batter well. Add enough salt.
Do not add extra water.
In a pan roast well dosas and have it with coconut chutney or ginger (ginger tastes much more good). :)

Bachala Kura pappu/Celon Spinach Dal

2010-08-28T13:38:00.000+05:30

This is the dal I love among all the green leafy vegetables. The taste is different when compared to palak or totakuura. During childhood days I used to plead my mom to make this everyday.. :) .

Now that I got freedom to cook my own recipes..I make sure this is made at-least once a week :)...(poor my hubby...I don't even know if he likes it as much as I like it)

INGREDIENTS

Ceylon spinach/Bachala kuura :- 2 bunches (washed well and chopped)

Garlic pods :- 3-4

Pesara pappu/moong dal :- 2 cups

Tomatoes :- 1 big/2 small ( chopped finely)

Onions :- 1 big (finely chopped)

Green chilies:- 1-2( optional)

Oil :- 1 tablespoon

Salt :- As required

For popu/tadka/seasoning:
Urad dal/Minapappu :- 1 teaspoon
Cumin seeds/jeera :- 1 teaspoon
Mustard seeds/Avalu :- 1 teaspoon
2 dry Red Chillies:- 2-3
Curry leaves :- few

Hing/Inguva :- a pinch

METHOD :-

Pressure cook moong dal,Bachala kura, crushed garlic pods together until soft
In a tadka pan heat oil and add all the seasoning and allow them to splutter
Add chopped onions and tomatoes and sauté until they are cooked
Mix this with pressure cooked moong dal-bachala kura and adjust salt
Have it with rice/roti

Pudina-Tomato Chutney

2010-08-28T13:30:00.001+05:30

I am dead fan of chutneys and pickles. Can't even survive without them for a day :P ..Normally I hate sweets except few selected ones....and I love eating spicy and hot food... :) That makes me pickle/chutney fan :D

INGREDIENTS :-

Pudina :- 2 bunches ( Choose fresh ones, Separate leaves and wash them well)

Tomatoes :- 3 Big(chopped)

Tamarind :- Lemon Sized ball

Chana Dal :- 1 teaspoon

Urad Dal :- 1 Teaspoon

Jeera/Cumin Seeds :- 1 Teaspoon

Avalu/Mustared Seeds :- 1 teaspoon

Oil :- 1 tablespoon

Red chillies :- 5-6 (adjust according to taste)

METHOD :-

Soak tamarind in water and squeeze out the pulp.
Heat half tablespoon oil and add pudina leaves , tomatoes and salt until they are cooked well
Take the remaining oil and add chana dal,urad dal,jeera,mustard, cumin and red chillies and allow then to splutter
Now combine cooked pudina-tomato,tadka,tamarind pulp into a grinder and grind it until soft.
Do not add extra water.
Adjust salt if necessary

Variation :- If making in a microwave,

In a microwave safe bowl add 1/2 tablespoon oil and add pudina leaves and microwave on 80% for 3 minutes.
Add choppes tomatoes (not hybrid tomatoes...add pulpy round ones ) and microwave on 80% for 3minutes .
See that they are cooked well. If not microwave for a minutes more
Take it into a grinder
Add tamarind pulp.
Again in microwave safe bowl take 1/2 table spoon oil add all the tadka elements and microwave on HIGH for 1 min
Add this into grinder along with pudina-tomato tamarind mixture and grind it to smooth paste.
(For microwave you can use less tamarind as the tangy taste of tomatoes remains after microwaving it)

Steamed Bhindi

2010-08-24T15:40:00.000+05:30

This I saw it in TimesofIndia recipe column. Apparently it was suggested by Govinda and is his favorite recipe . His Dear Mom prepared it for him. Anyways I found this good for eating with Roti/Chapathi/Phulka

INGREDIENTS:-

Bhindi/Bendakaya :- ½ Kilo (Finely cut into medium sized pieces )

Oil: - 1 table spoon (enough to fry bhindi)

Garlic Cloves: - 4-5 (finely chopped/crushed)

Pepper powder: - 1 Teaspoon

(or)

Pepper Corns: - 1 Teaspoon

Salt: - as required

METHOD :

1)Heat Oil in a kadai.

2)Add crushed garlic cloves and sauté them till golden brown.

3)Add bhindi pieces and cover it with a lid so that bhindi gets well cooked.

4)Using a ladle occasionally stir it and make sure bhindi doesn't break.

5)Add salt and pepper and simmer for few more minutes.

6)Have it with Rice/Roti.

microwave kakarakaya fry

2010-08-24T15:26:00.001+05:30

Bitter gourd haters...this recipe will entirely change your mind . Its favourite dish of Adi . This can be made on stove too...But cooking in microwave reduces oil usage and renders as much crispiness as on stove top.

INGREDIENTS :-

Kakarkaya/bitter gourd/Karela :- 4-5 ( chopped into medium sized pieces

Garlic pods crushed /Garlic powder :- 4-5 (in acse of garlic powder..just sprinkle it)

Amchur :- ½ teaspoon

Garam Masala :- 1 teaspoon

Karam/Red chilly powder :- 1 teaspoon

Salt :- As per required

Oil :- ½ tablespoon

Sugar (optional) :- ½ teaspoon

METHOD :-

Add salt to bitter gourd pieces and allow them t stand for 30 minutes
After 30 minutes squeeze out bitter gourd pieces, wash them in water once and squeeze to remove any extra water
In a microwave safe container take bitter gourd pieces add ½ tablespoon oil, mix well and microwave on HIGH for 10 minutes stirring in the middle.
Now add amchur powder, red chilly powder, garlic pods/garlic powder, sugar and mix them well.
Microwave this on HIGH for 8 more minutes/ or with 80% power for 10 minutes.
Have it with rice or roti.

Salad dressings

2010-08-09T21:05:00.001+05:30

Past 2-3 months I’ve been trying out more and more salads thus got interested into various salad dressings made from most simple things at home. This blog is about to all those salad dressings which are tasty, tangy sometimes spicy and sometimes sweet

Curd-garlic-red chilly dressing

Take some curd (preferably sour…its okay if its not sour too) .
Chop garlic finely
Sizzle garlic-red chilly /red chilly flakes) in olive oil/butter
Mix them well with curd
Add required amount of salt
Marinate the salad at least for 15-30 minutes in this dressing .

Mustard-chilly-tomato sauce dressing

Take a spoonful mustard sauce, 1 spoon tomato sauce, 1 spoon chilly sauce.
Add 1 spoon tomato puree to it.
Add ½ spoon vinegar.
Marinate salad for 15 minutes in this dressing

Soya sauce- garlic –green chilly dressing

Take a spoon full soya sauce
Add garlic and green chillies( finely chopped and sizzled in olive oil)
This is the simplest one…almost every Indian home uses this Some pepper powder, salt and lemon.

Peanut sauce-garlic-honey dressing

Dry roast peanuts and grind them into smooth paste
Add ½ tablespoon tomato sauce/puree
Add ½ table spoon honey
Add red chili flakes
Sizzle garlic pods in olive oil/butter
This doesn’t require much to marinate. Can be instant sauce for salads

Beerakaya (Ridge gourd curry)

2010-08-09T20:55:00.003+05:30

Off late I’ve been very busy with several things at home. I didn’t have time even to open my blog. But I felt I was missing something if I don’t blog. So decided to return back to blogging no matter how busy I am.

INGREDIENTS:

Beerakaya: - ½ Kilo (cut into small pieces)

Onion: - 3 medium sized (chopped finely)

Garlic: - 5-6 cloves

(Or)

Ginger: - a medium sized piece (You can use both too)

Kothimeera/Coriander: - 1 bunch

Green chilies: - 3-4 (Can be adjusted according to taste)

Oil: - 1 tablespoon

Salt: - as required

For popu /Tadka/ Seasoning:

Pachisenaga pappu/chana dal: - 1 teaspoon

Minapappu /Urad dal: - 1 teaspoon

Jeera: - ½ teaspoon

Mustard: - ½ teaspoon

METHOD:-

Take a kadai add oil and seasoning in it
Add onions and fry them until they turn light brown
Add ridge gourd pieces and salt.
Mix it well and allow ridge gourd pieces to cook
Meanwhile grind garlic cloves/ginger, coriander and green chillies together.
When ridge gourd is cooked add ground mixture of garlic-coriander-green chillies.
Simmer it for few minutes and have it with roti /rice.

Palli-putnala chutney

2010-07-02T21:20:00.002+05:30

This is really quick chutney for Idly or dosa. This morning there was no coconut for Idly chutney and I had to rush to office soon. Then this recipe was a saviour :D .

INGREDIENTS:-

Pallilu/Ground nuts : - 1 cup
Roasted Dal/Putnalu :- 1 cup

Red Chillies: - 3-4

Oil: - 1 tablespoon

Salt: - as required

Tamarind: - lemon sized ball

For popu/Tadka/seasoning:-

Chana dal/Bengal gram: - a teaspoon

Urad dal/Black gram: - teaspoon

Jeera: ½ teaspoon

Mustard seeds: ½ teaspoon

METHOD:-

In a pan roast peanuts and roasted dal(putnalu) until they become light brown (be careful not to make it brown colour..just roast them until they loose rawness)
Take it into separate container.
In the same pan add remaining oil and add chana dal,urad dal, jeera, mustard seeds and red chillies and sizzle them.
Squeeze tamarind pulp into grinder/mixer .Add roasted peanuts-roasted dal,tadka and salt .
Grind it until soft.
This goes well with Idly and dosas

Crispy bhindi Fry

2010-07-02T21:07:00.002+05:30

This was my favourite curry when I was a kid. I used to eat it up before mom brings this to the dining table. It took me 8-9 trials of this recipe before I attain correct form of bhindi fry :P ( Silly isn't it ?? )
INGREDIENTS:-
Bendakayalu/Bhindi: - 1/2 Kg
Any refined oil: - 1 tablespoon
Salt: - as required
Red chilly powder: - according to spice (I used 1 ½ table spoons)
METHOD:-
1. Cut the bhindi into tiny pieces.
2. Chop the onions if adding them
3. In a pan allow oil to heat..better heat the oil for longer time so that it is sufficient for deep fry
4. Add bhindi into it and keep the stove high . Do not add salt as of now and do not close it with lid (make sure the flame is in high mode).
5. Using a ladle occasionally stir it and make sure bhindi doesn't break
6. Cook it this way until bhindi gets fried properly
7. Now add salt and chilly powder and cover it with a lid and allow to simmer

Mooli parantha

2010-05-18T17:56:00.000+05:30

I am somehow great fan of paranthas…Punjabi food… particularly dhaba food..I noticed many people hate this veggie Mooli (Radish) might be due to its smell. But trust me Mooli paranta is the best version using Mooli. People will love it. Here is my version of Mooli parantha.

INGREDIENTS:-

Mooli: - 3 (Grated in food processor or whipped in a grinder..make sure it doesn’t become a paste. It has to be in very small ..thin long..Pieces)

Wheat atta: - 4 cups

Lemon: - 1 big (extract juice from it)

Green chilies: - ½ cup (cut into small pieces)

Ghee or butter: - 1 tablespoon

Oil: - as required for kneading atta

METHOD:-

I grated Mooli before night and added salt to it and kept it a container in fridge. So the water oozes out of the grated mooli.
Squeeze the mooli completely from the container and place it different container. Squeeze the lemon on mooli.
Do not throw the water remaining ..We can use it to knead atta.
Knead the atta using Mooli water, oil. Add some more water if required. It should be of elastic consistency
Divide the atta into 6-7 balls. Spread the atta and make chapathis with it.
Take grated mooli mixture and place it on the chapathi…and fold it from all sides and spread the parantha again.
Place it on a pan and roast it till done.
Apply ghee or butter on both sides and serve hot with any chutney

Soya capsicum salad

2010-05-18T13:02:00.003+05:30

Soya granules and chunks can be used in any dish. I sometimes add them in curries salads or even in biryani or fried rice.

INGREDIENTS:

Capsicum: - 2 cups (chopped into medium sized peices)

Tomatoes: - 3 medium sized one (while chopping make sure juice doesn’t spill)

Onions: - 1 large (cut into medium sized pieces)

Soya granules/chunks: - 1 ½ cup

Carrots: - 1 cup

(You can use spring onions)

Crushed garlic pods: - 3-4(even this is optional)

Olive Oil: - ½ tablespoon

Curd: - 2 teaspoon (Preferably sour, You can replace it with sour cream)

Chilly flakes: - ½ teaspoon

Salt: - as required

METHOD:-

Wash well soya granules and squeeze out extra water and boil them for 10 minutes.
In a bowl take all the chopped veggies add soya granules
Add curd and salt .
Heat olive oil in the pan and fry garlic pods and chilly flakes.
Add them to the bowl. Mix well with ladle.
Let it stay for 30 min.

Tofu chatpata salad

2010-05-18T12:45:00.003+05:30

I find tofu great replacement for paneer, very much suitable for salads.

INGREDIENTS:

Tofu: - 2 cups (chopped into small pieces and squeezed to remove extra water)

Tomatoes: - 3 medium sized one (while chopping make sure juice doesn’t spill)

Onions: - 1 large (cut into medium sized pieces)

Carrots: - 1 ½ cup

Matar: - 1 cup (you can use frozen ones)

(You can use spring onions, beet root too)

Crushed garlic pods: - 3-4(even this is optional)

Olive Oil: - ½ tablespoon

Butter: - 1 teaspoon

Chilly sauce: - 1 ½ teaspoon

Tomato sauce: - 1 ½ teaspoon (adjust quantity of sauces according to taste. We eat less sweet…so I used chilly sauce more)

Chilly flakes: - ½ teaspoon

Tomato puree: - 1 Teaspoon (can be avoided)

Vinegar: - 1 teaspoon

Salt: - as required

METHOD:-

Wash well tofu and squeeze out extra water.
Heat butter in a pan and fry tofu pieces till they are golden brown.
In a bowl take all the chopped veggies add fried tofu (Here I blanched carrot and matar a bit as hubby doesn’t eat raw carrots)
Add chilly sauce, tomato sauce, tomato puree, vinegar and mix well all the ingredients
Heat olive oil in the pan and fry garlic pods and chilly flakes.
Add them to the bowl. Mix well with ladle.
Let it stay for 30 min. It really tastes good!!

Mango payasam (Mango kheer)

2010-05-12T17:27:00.001+05:30

6th may is our marriage anniversary… This year it was our first marriage anniversary. Mango is Adi’s favorite fruit. Given a chance he eats 4-5 easily at one go. My MIL sends tastiest mangoes from Vijayawada. They taste like heaven!!! I made this mango payasam on our marriage day

INGREDIENTS:-

Ripen sweet mangoes: - 3 medium sized

Rice: - 1 cup

Milk: - ½ liter

Coconut milk: 1 big glass (You can make it by grinding coconut with warm water)

Sugar: - as per sweetness required (Usually 4 teaspoons)

Ghee: - 1 teaspoon

Mango essence: - a little (optional)

Mango ice cream: - small cup (10 rs one is more than sufficient)

Dry fruits: - anything (I took cashew, badam)

METHOD:-

Boil rice along with milk and coconut milk till rice becomes soft and milk evaporates completely...in short make it khova
Add sugar and stir it till it mixes well
In the meanwhile squeeze out mango pulp and keep it aside
Allow cooked rice to cool a bit and add mango juice, mango essence into it and stir well
Simmer for 4-5 minutes
At the end add mango ice cream at the end and stir it so that it mixes well
Fry badam, cashew in ghee till they are light brown and add it into mango payasam.
Chill it and have it

Variation: - You can use condensed milk or amul milk maid too and add in it.

Carrot pachadi

2010-05-11T12:09:00.000+05:30

I made this yesterday night for the first time. It tasted very well with chaapathis…morning dosas and I brought it in my lunch box now

INGREDIENTS:-

Carrots: - 2 cup (grated)

Red Chilies: - 3-4

Oil: - 1 tablespoon

Salt: - as required

Curry leaves: - 3-4

Tamaring: - lemon sized ball

For popu/Tadka/seasoning:-

Chana dal/Bengal gram: - a teaspoon

Urad dal/Black gram: - teaspoon

Jeera: ½ teaspoon

Crushed garlic pods: - 3-4(even this is optional)

Mustard seeds: ½ teaspoon

METHOD:-

In a pan add little oil and sauté grated carrot until it loses its raw smell (3-4 minutes).
Take it into separate container.
In the same pan add remaining oil and add chana dal,urad dal, jeera, mustard seeds and red chillies and fry them until light brown.
Squeeze tamarind pulp into grinder/mixer and add grated-sauted carrot, fried chana dal urad dal mixture and salt.
Grind it until soft.
Now add tadka of crushed garlic pods,mustard seeds and curry leaves and add to the ground mixture.

Kanda Vadiyam (yam vada)

2010-05-01T17:35:00.001+05:30

This is favorite recipe of our entire family. We make this and people even stop eating rice and other dishes. They just eat kanda vadiyam. My wonderful mother-in-law does it very very tasty and entire family is fan of the recipe!! Tasty …crunchy.

INGREDIENTS:-

Kanda/Yam: - ½ kilo

Jeera/Cumin: - 1 teaspoon

Green Chilies: - 4-5 (Can be adjusted according to taste)

Refined oil: - for deep frying

Salt: - as required

Rice flour/Biyyam Pindi: - 1 large tablespoon (for binding dough)

METHOD:-

Remove the skin of yam/Kanda and wash it thoroughly and cut into small pieces
Cut green chilies and add them to the yam pieces.
Take the yam pieces, green chillies, salt into mixer and grind it coarsely (use two blade grinder…make sure it doesn’t turn out to paste. Avoid four blade grinder for better results)
Take the ground yam into container and squeeze as much water as possible. If the water is not squeezed out the vadiyam will not be crunchy.
Add jeera and rice flour and mix it well so that rice flour mixes with yam well.
It does not look like chapathi dough. It looks very much dry (Do not add any water)
Make them as balls and pat them to get the vada shape (see that it doesn’t break)
Alternatively heat oil in a pan and deep fry these vada shaped yam balls
Fry them till they are well fried and take them into newspaper or tissue paper
This can be taken with rice or eaten as snack

vankaya pachadi(eggplant chutney-brinjal chutney)

2010-04-13T12:24:00.000+05:30

I am die-hard fan of chutneys and pickles. I just love spicy food. Brinjal chutney was always famous at my mother’s place. Here is the recipe.

INGREDIENTS:-

Vankaya / Brinjals/ Eggplants: - 2 large

Kothimeera/Cilantro/Coriander: - 1 large bunch/2 small bunches

Green Chilies: - 4-5 (Can be adjusted according to taste)

Refined oil: - 1 tablespoon

Salt: - as required

Turmeric: a pinch

Garlic pods: - 2-3

Onions: - for garnishing

Tamarind: - lemon sized ball (Soaked for 5 minutes)

METHOD:-

Poke holes in brinjals and apply oil on the outer skin.
Roast brinjals on low flame till the flesh inside brinjals becomes pulpy
Alternatively you can microwave them for 3-4 minutes
Cool the brinjals or you can put them in cold water. Peel the skin off and mash the brinjals like barta
Now in tadka pan take garlic pods and green chilies and fry them just for minute to remove raw smell
Whip garlic-chillies into very tiny pieces (do not completely grind them)
Squeeze pulp out of tamarind and add it to the mashed brinjal pulp
Add garlic-chilly mixture and mix well.
Garnish it with chopped coriander and onions

Aalo methi

2010-04-13T12:10:00.001+05:30

I first ate this in a dhaba. I simply love dhaba food. I feel no 5 star can compete with it in taste. Liked the taste and tried the recipe.

INGREDIENTS:-

Potatoes: - Medium Sized (4-5)

Kothimeera/Cilantro/Coriander: - 1 large bunch/2 small bunches

Green Chilies: - 4-5 (Can be adjusted according to taste)

Olive oil or butter or any refined oil: - 1 tablespoon

Salt: - as required

Turmeric: a pinch

Kasuri methi/ Methi leaves: - if kasuri methi then 1 cup,if methi leaves 1 large bunch

Garam masala :-1 ½ teaspoon

Curd: - 2 tablespoons

For popu/Tadka/seasoning:-

Chana dal/Bengal gram: - a teaspoon

Urad dal/Black gram: - teaspoon

Jeera: ½ teaspoon

Mustard seeds: ½ teaspoon

METHOD:-

Cut the potatoes into two halves and allow them to boil in pressure pan or cooker
In the meanwhile wash the methi leaves thoroughly or if using kasuri methi soak them in water before hand for 20-30 minutes
After 3 whistles, take the potatoes out allow them to cool and peel off their skin.
In a pan add oil and add the tadka. After it’s done add potatoes mash them into small pieces in the pan.
Add kasuri methi or methi leaves and salt allow them to cook until done.
When done add turmeric, garam masala and simmer for 5-10 minutes
Add curd to the recipe and mix well. Do not make it look gravy. The curry should be dry
Mix it well and allow it to simmer for 5 minutes.
Have it with roti or rice.

Variation :- you can add ginger-garlic paste too.

Bruschetta

2010-04-13T11:59:00.001+05:30

This Italian starter, I saw it in timesofindia food column. Tried it on nice Sunday evening and it came out awesome. What a relish on Sunday evening!!

INGREDIENTS:-

Tomatoes: - Medium Sized (4-5 ripen)

Olive oil/Butter: - 1 tablespoon

Garlic pods: - 4-5 pods sliced into tiny pieces

Basil leaves: - a bunch (chopped finely)

Cilantro/kothimeera:-a bunch (chopped finely)

Mushrooms: - 1 cup (optional)

Paneer: - 1 cup (optional)

Vinegar: - 1 teaspoon

Wheat bread (don’t opt for milk bread):- 10 slices

METHOD:-

Cut the tomatoes into tiny pieces.
If using any of paneer or mushroom fry them separately
Now in pan take butter add garlic pods, basil leaves and fry them until garlic pods turn brown. Add chopped tomatoes and salt and cook until tomatoes are done.
Alternatively you can microwave tomatoes and cilantro until juice comes out of tomatoes.
Add vinegar and simmer for 3-4 minutes
Decorate it with cilantro and keep it aside
Now take the bread…apply butter on both sides and toast them on a pan or grill it in microwave until they turn light brownish.
Apply tomato stuffing on bread.

This makes wonderful starter/breakfast/snack item

Variation :- You can add mozzarella cheese on toast or sprinkle cheese after adding tomato stuff

crispy bangala dumpa vepudu (aalo fry)

2010-04-13T11:31:00.004+05:30

I always wondered how hotels and Andhra mess made potato fry soo crispy. Even hubby loves it crispy including me. So asked my sweet MIL and she gave me this tip. Soak potatoes in salt for 30 minutes to 1 hour

INGREDIENTS:-
Potatoes: - Medium Sized (4-5)
Any refined oil: - 1 tablespoon
Salt: - as required
Onions (optional):- 3 large
Red chilly powder: - according to spice (I used 1 ½ table spoons)
METHOD:-
1. Cut the potatoes into tiny pieces.
2. Add salt to chopped potatoes mix well and allow them stay for 30 min - 1hr
3. Chop the onions if adding them
4. In a pan allow oil to heat and add onions when heated....fry them until theyare about to turn golden brown
5. Now squeeze water out of potato pieces and add them into oil
6. Cook them in closed lid until they turn crispy
7. Add chilly powder and simmer for 5 more minutes
8. Have it hot with rice

Ponnaganti koora

2010-04-05T18:08:00.000+05:30

Rich in vitamin A..Good for eyes. A healthy curry with fresh green look and great taste!!!!

INGREDIENTS:-

Ponnaganti leaves: - a bunch(washed thougorghly )

Chilies: - 3-4 chopped into small pieces)

Onions: - 2 large (chopped finely)

Oil: - 1 tablespoon

Salt: - as required

Coriander/Kothimeera/Cilantro: - ½ bunch (chop finely)

Turmeric: - a pinch

Chill powder: - 1 spoon (optional)

Crushed garlic pods: - 3-4(even this is optional)

Pesarapappu/urad dal/green gram :- 1.5 cups(Soaked in water for 1-2 hours)

For popu/Tadka/seasoning:-

Chana dal/Bengal gram: - a teaspoon

Urad dal/Black gram: - teaspoon

Jeera: ½ teaspoon

Mustard seeds: ½ teaspoon

METHOD:-

In a pan add oil and add the tadka and allow them to splutter.

Now if add onions, green chillies and crushed garlic pods and fry them until they turn golden brown

Add ponnaganti leaves and salt allow it to cook until boiled.

Now to this add pre-soaked green gram or pesarapappu and simmer for 5-6 minutes.

Adjust anything if needed (salt,spice)

Variation :- you can add dhania powder or jeera powder just for a change 

Bendakaya Bajji Curry

2010-04-01T13:02:00.003+05:30

When I was in btech I went to my best friend's place for a brief visit. We both are very good friends since btech. Her mom ,a sweet innocent lady prepared this recipe one day and it tasted really good... It still reminds me. I can never forget that taste . Now today after 4 years I wanted to try it. Here it is !!!

INGREDIENTS:-

Tomatoes: - 2 cup (chopped into pieces)

Dry chillies : - 3-4

Bhindi/Lady's finger/bendakayalu :- 250 gms (cut into 1 inch pieces)

Onions: - 2 large (chopped finely)

Oil: - 1 tablespoon

Salt: - as required

Coriander/Kothimeera/Cilantro: - ½ bunch (chop finely)

Turmeric: - a pinch

Crushed garlic pods: - 3-4(even this is optional)

Tamarind :- 1 lemon sized ball ( extract pulp from it...optional...avoid if you need less sour)

dhania powder :- 1/2 tablespoon

sambar powder :- 1/2 tablespoon

For popu/Tadka/seasoning:-

Chana dal/Bengal gram: - a teaspoon

Urad dal/Black gram: - teaspoon

Jeera: ½ teaspoon

Mustard seeds: ½ teaspoon

METHOD:-

In a pan add oil and add the tadka and dry red chillies and allow them to splutter.
Add crushed garlic and cook until golden brown
Now if add onions, fry them until they turn golden brown
Add bhindi and salt and allow it to cook for say 5 minutes.
Add chopped tomatoes, turmeric and add water and bring them to boil
Cook all the ingredients untill they are well boiled
Add red chilly powder(optional), if you need it spicy
Add dhania powder and sambar powder and allow it to simmer for 5 minutes
Now mash the curry till bhindi is well mixed.
Add coriander at the end and decorate it

Have it with roti/rice

Microwaved stuffed brinjal(microwave eggplant curry)

2010-03-27T16:14:00.000+05:30

I invited my brother and sister-in-law for Sunday lunch. I thought of making something special but easy (as Sunday is meant to be DAY FOR REST). So cooked microwave stuffed brinjal, methi pappu(methi dal) and mix-veg pulusu. My Sister-in-law likes my brinjal curry very much. Here is the recipe/

INGREDIENTS:-

Brinjals/Eggplant : - 6 small (tender and soft. Tender ones taste much better)

Oil: - 1 tablespoon

Red Chilies: - 5-6 (can be adjusted according to spice)

Peanuts: - ½ cup

Bengal gram/Pachis enaga pappu/ Chana Dal :- ½ cup

Black Gram/ Minapappu/ Urad dal :-1/2 cup

Dhaniya seeds/dhaniyalu: - ½ cup ( You could use dhaniya powder 1 ½ teaspoons instead)

Cumin seeds/jeera:-a little less than ½ cup (Again you can use jeera powder 1 tablespoon instead)

Garlic pods: - 6-7 (can be adjusted according to flavor…optional . I did not use it)

Tamarind: - Lemon sized ball.

Salt: - As required

METHOD:-

Slit the brinjals . Do not completely cut them. Place them in salt water for a while...It prevents blackening.
Dry roast red chillies, Peanuts, Bengal Gram, Black gram, Dhaniya, cumin, Garlic pod and grind them into powder.
Add tamarind pulp and salt to the powder. Adjust anything if needed.
Extract tamarind pulp out of tamarind add add the pulp to the ground mixture
Now mix well tamarind pulp, salt, ground powder.
Now insert this semi- paste into split brinjals and keep the remaining powder left aside.
Smear the brinjals with oil (don’t smear too much. Just applying would do. Place the brinjals in glass dish or any microwave suitable dish.
Now microwave it for 3-4 minutes at 100% power.
Take out the bowl and turn brinjals onto other side and repeat the same process . But this time add the remaining left out tamarind-ground masala mixture.
Decorate it with onions or coriander at have it hot with rice or roti.

Gongura pulusu

2010-03-27T15:44:00.000+05:30

Gongura is considered one of the special green veggies in Andhra. Its tangy tasty. Whatever you make using it, be it dal…pulusu… curry…chutney... Pickle…and for chicken lovers…gongura chicken….( I never tasted it though) everything tastes soo good !! When I was spinster and stayed with my friends we had a cook. Most of her dishes involved tomatoes :p but some dishes she made them awesome !!! This was one of them. I learnt it from her. Other day even Adi liked it 

INGREDIENTS:-

Gongura/Sorrel Leaves: - 1 big bunch

Tomatoes: - 3-4 cup (chopped into pieces)

Chilies: - 3-4 chopped into small pieces)

Onions: - 2 large (chopped finely)

Chana dal/Bengal gram/Pachi Senaga pappu :- 1 cup (soaked in water for 1-1:30 hrs)

Oil: - 1 tablespoon

Salt: - as required

Coriander/Kothimeera/Cilantro: - ½ bunch (chop finely)

Turmeric: - a pinch

Chill powder: - 1 spoon (optional)

Crushed garlic pods: - 3-4(even this is optional)

Sambar powder: - ½ tablespoon

Dhania powder: - ½ tablespoon

Tamarind: - 1 lemon sized ball (extract pulp from it before hand by soaking it…..it is optional)

For popu/Tadka/seasoning:-

Chana dal/Bengal gram: - a teaspoon

Urad dal/Black gram: - teaspoon

Jeera: ½ teaspoon

Mustard seeds: ½ teaspoon

METHOD:-

Separate the leaves from the bunch of gongura (only the leaves. Don’t take out stems) and wash them well.
In a pan add oil and add the tadka and allow them to splutter.
Now if add onions, green chillies and fry them until onions turn golden brown.
Add chopped tomatoes, salt, turmeric and gongura leaves and cook until they are done.
Now add the soaked chana dal and allow it to simmer for 5 minutes.
Add red chilly powder, sambar powder and dhania powder to it.
Avoid chilli powder if you need it less spicy.
It you need it more tangy add tamarind pulp..or else skip this step .
Add coriander at the end and decorate it.

Tiranga Salad

2010-03-25T22:01:00.001+05:30

This recipe is based out of some blog written by a wonderful woman :-) . made some alteration to it so ...did not name it yet....but the color seemed to be our tri color flag...and hence named it tiranga salad...and it tasted tooo good !! i here it is....tasty ...eye catchy...

INGREDIENTS :-

Capsicum :- 1 cup (chopped into very tiny pieces)

Carrot :- 1 cup (chopped into very tiny pieces)

Cabbage :- 1 cup (chopped into very tiny pieces)

(make sure all the three are in equal amounts)

Onions :-1 big(chopped into very tiny pieces)

Dry red Chillies :- 2-3 (can be varied according to taste)

Salt :- as required

Olive Oil/Butter :- 1 tablespoon

Garlic pods :- 5-6 cut into tiny pieces

Peanuts :- ¾ cup

Lemon :- 1 (cut into two halves...squeeze lemon juice from it)

Chat masala :- a pinch

Pepper powder :- a pinch

Coriander/Cilantro/kothimeera :- ½ bunch(wash well and chop)

METHOD :-

Dry roast peanuts, dry chillies in a pan till they are roasted well.
Allow them to cool and grind into fine powder ( or you can just whip it instead of fine powder)
Take half teaspoon butter/olive oil in a pan and add finely chopped capsicum,carrot,cabbage ,salt and saute them for few minutes till they become bit soft or bit blanched.
In a spatula heat remaining butter/olive oil and add sliced garlic pods and fry them till they turn golden brown
Now mix well fried garlic pieces, chopped onions, sauteed carrot-capsicum-cabbage , lemon juice, chat masala, pepper powder, ground peanut-chilly mixture .
Decorate it with chopped coriander.

Variation :- You can add grated coconut too .

Can be eaten with roti or as snack.

potlakaya perugu pachadi (snake gourd in curd)

2010-03-24T13:14:00.001+05:30

This is my best friend’s favorite. She always used to ask me to make it when I was a spinster.

INGREDIENTS:-

Potlakaya/snake gourd: - 3 cups (chopped into circular pieces by removing white portion in the middle)

Chilies: - 3-4 chopped into small pieces

Onions: - 2 large (chopped finely)

Oil: - 1 tablespoon

Salt: - as required

Coriander/Kothimeera/Cilantro: - ½ bunch (chop finely)

Turmeric: - a pinch

Chill powder: - 1 spoon (optional)

Ginger garlic paste: - ½ tablespoon (optional. I do without it. But both varieties taste good).

(Or)

Crushed garlic pods: - 3-4(even this is optional)

Curd: - 2 cups

For popu/Tadka/seasoning:-

Chana dal/Bengal gram: - a teaspoon

Urad dal/Black gram: - teaspoon

Jeera: ½ teaspoon

Dried Red chillies :- 1-2.

Mustard seeds: ½ teaspoon

Curry leaves/karivepaku :- 6-7 fresh tender leaves

METHOD:-

Boil snake gourd pieces . Don’t over boil them and see they don’t get smashed
In a pan add oil and add the tadka, dried red chillies and curry leaves and allow them to splutter.
Now if add onions, green chillies fry them until they turn golden brown.
If you opt for ginger garlic paste…add it and fry until it loses its raw smell
Add chopped salt, turmeric and boiled snake gourd pieces and simmer for 5 minutes.
Add coriander at the end and decorate it and allow it to cool (don’t add when it is hot …else curd breaks)
In a mixing bowl curd add cooked mixture. Adjust salt if required. Eat it with rice /roti

Variation :- you can grind together coconut ,green chillies, coriander and add this mixture after frying onions. You can add this instead of ginger-garlic paste.

Spicy pineapple boat ---fruit salad

2010-03-24T12:59:00.000+05:30

Hubby is on strict diet. I make sure we have salad everyday at dinner. :-) Saw this delicious salad in sanjeevkapoor.com Added a little variation. It tastes just awesome. It is very much suitable for candle light dinners.

INGREDIENTS:-

You can basically add any fruit except too pulpy ones J

Apples: - 2 cups ( chop apple into small pieces)

Pineapple: - 1 medium sized one (don’t chop it now...we can chop this later)

Guava: - 1 medium sizes (chopped finely)

Pomegranate: - 1 cup

Salt: - as required

Oranges: - 1 Cup (de-seeded)

Lemon juice: - ½ cup

Kala namak: - ½ teaspoon (Can be varied according to taste)

Grounded red chillies(not into powder) : -1 tablespoon (Or)

Crushed garlic pods: - 3-4(even this is optional)

Olive Oil :- ½ tablespoon

METHOD:-

Cut pineapple into two halves longitudinal.
Scoop out pineapple pulp leaving outer shell as boat.
Cut the scooped part into ½ inch pieces.
Now in a mixing bowl add all the ingredients except garlic pods, olive oil and ground red chilly.
Heat olive oil sizzle garlic pods and ground red chilly.
Add this into mixing bowl and mix well the fruit salad.
Arrange the mixed fruit salad in the two shells of pineapple boats.
Decorate it with olives or coriander or orange pieces.

Variation ( You can mix mayonnaise or fresh cream too).

It tastes YUMMY!!!!!

Tomato perugu pachadi ( Tomato-curd-chutney)

2010-03-24T12:35:00.000+05:30

We have the habit of eating rotis/chapathis in dinner every day. Usually I make curry for chapathis freshly in the night. Sometimes I come home late from office….and tired too  . There comes my savior tomato perugu pachadi !!!! It is the quickest recipe I make when I am tired coming home from office. It’s easy and delicious

INGREDIENTS:-

Tomatoes: - 2 cup (chopped into pieces)

Chilies: - 3-4 chopped into small pieces)

Peanuts: - 1 ½ cup

Onions: - 2 large (chopped finely)

Spring onions: - 1 cup(optional)

Oil: - 1 tablespoon

Salt: - as required

Coriander/Kothimeera/Cilantro: - ½ bunch (chop finely)

Turmeric: - a pinch

Chill powder: - 1 spoon (optional)

Ginger garlic paste: - ½ tablespoon (optional. I do without it. But both varieties taste good).

(Or)

Crushed garlic pods: - 3-4(even this is optional)

Curd: - 2 cups

For popu/Tadka/seasoning:-

Chana dal/Bengal gram: - a teaspoon

Urad dal/Black gram: - teaspoon

Jeera: ½ teaspoon

Mustard seeds: ½ teaspoon

METHOD:-

In a pan add oil and add the tadka and allow them to splutter.
Now if add onions, green chillies and spring onions and fry them until they turn golden brown
If you opt for ginger garlic paste…add it and fry until it loses its raw smell
Add chopped tomatoes, salt, turmeric and allow tomatoes to cook until they are done.
Now add tomatoes, salt to it and cook till tomatoes are done.
Add red chilly powder if you need it spicy
Add coriander at the end and decorate it and allow it to cool( don’t add when it is hot …else curd breaks)
In a mixing bowl curd and tomato-onion cooked mixture. Adjust salt if required. Eat it with rice /roti

Mulakkaya-Masala karam curry

2010-03-18T17:55:00.000+05:30

Be it rasam,sambar,curry.....mulakkaya/drumstick rocks !!!!

INGREDIENTS:-

Drumsticks: - 3 long (cut into 2 inch pieces)

Tomatoes: - 3 large ( cut into tiny pieces

Onions:- 2 large ( chopped finely )

Oil: - 1 tablespoon

Red Chilies: - 5-6 (can be adjusted according to spice)

Peanuts: - ½ cup

Bengal gram/Pachi senaga pappu/ Chana Dal :- ½ cup

Black Gram/ Minapappu/ Urad dal :-1/2 cup

Dhaniya seeds/dhaniyalu: - ½ cup (You could use dhaniya powder 1 ½ teaspoons instead)

Cumin seeds/jeera:-a little less than ½ cup (Again you can use jeera powder 1 tablespoon instead)

Garlic pods: - 6-7 (can be adjusted according to flavor)

Copra/dried coconut/endu kobbari :- 1 large piece

Tamarind: - Lemon sized ball.

Salt: - As required

For popu/Tadka/seasoning:-

Chana dal/Bengal gram: - a teaspoon

Urad dal/Black gram: - teaspoon

Jeera: ½ teaspoon

Mustard seeds: ½ teaspoon

METHOD:-

Boil drumstick pieces in water for about 5-7 minutes untill they become tender and soft.
Dry roast red chillies, Peanuts, Bengal Gram, Black gram, Dhaniya, cumin, Garlic pods, dried coconut.
Grind them into fine powder.
Add tamarind pulp and salt to the powder and make it a paste Adjust anything if needed.
Now mix well tamarind pulp,salt,ground powder .
In a pan take oil add tadka and allow it to splutter.
Add onions and cook it till they turn golden brown.
Add tomatoes to it and cook it until they are cooked well.
Add drumsticks, tamarind-masala paste to the pan and add more water to improve consistency.
Allow it to simmer for 5-6 minutes.

Have it with rice or roti

palak dal using moong dal /pesarapappu palakura pappu

2010-03-17T22:49:00.003+05:30

Fresh greeny vegetables are eye catchy and eye appealing. Whenever I go to market to get some. Dew drops or water drops on green vegetables itself looks sooo tantalizing !!! Palak Dal can be made using toor dal( kandi pappu) or moong dal(pesara pappu). Cooking palak dal using toor dal is common in Andhra pradesh. For a chane lets try it with moong dal. It tastes equally good with rice or roti.

INGREDIENTS :-

Moong dal/Pesara pappu :- 2 cups

Onions (Chopped into longitudinal pieces,optional) :- 1 big

Chillies :- 2-3 slit lengthwise

Fresh Palak/palakuura :- two bunches (washed well and chopped into small pieces)

Pasupu/Turmeric :- a pinch

Salt :- as required

For popu/Tadka/Seasoning:-

Bengal gram/chana dal/pachi senagapappu ;- 1 teaspoon

Black gram/urad dal/Minapappu :- 1 teaspoon

jeera :- ½ teaspoon

Mustard seeds;- ½ teaspoon

Dry red chillies :- 2-3

Oil :- 1 tablespoon

Garlic pods :- 5-6 cut into tiny pieces

METHOD

Pressure cook well washed moong dal with palak and keep it aside.
In a pan take oil and add chana dal,urad dal jeera and mustard seeds and allow them to splutter.
Now add green chillies, dry chillies and garlic pods and fry them till garlic pods turn golden brown.
Now add onions to this and fry them until golden brown.
After onions are cooked add boiled moong dal-palak mixture , salt,turmeric to the pan mix it well.
Add water if required and simmer it for 5 minutes.

Eat it hot with rice or roti :-)

Pulihora ( Tamarind rice)

2010-03-17T16:01:00.001+05:30

It’s the recipe for ever-green, ever-favorite…ever relished pulihora. Many versions are available to this. People add Sesame seeds powder or mustard-red chilly paste (ava petti). This is recipe normal pulihora. Adding sesame seeds however improves the taste (I mentioned them as optional ingredients)

INGREDIENTS:-

Rice: - 2 glasses

Tamarind: - big lemon sized ball (soak in water for about 30 minutes. We can extract thick pulp)

Dry chilies: - 2-3

Green chilies: - 5-6 slit lengthwise

Oil: - 1½ tablespoon

Peanuts: - 1 cup

Channa dal/ Bengal gram/pachi senagapappu :- ½ cup

Urad dal/ Black gram/Minapappu:- ¼ cup

Mustard seeds:- 1 tablespoon

Karivepaku/ Curry leaves: - 6-7 (tender ones)

Hing (asaeftoda) :- 1 pinch

Jaggery :- a small piece

Salt: - as required

Turmeric: - ½ tablespoon

Optional ingredients:-

Sesame seeds

Dry chillies :- 2-3

Chana dal: - ½ tablespoon

Urad dal: - ½ tablespoon

Dry roast all these and grind them into a powder.

METHOD:

Boil the rice in cooker . See that rice is not overcooked. The grain should be separate.
Spread it in large plate and allow it to cool.
In a separate pan add oil and add curry leaves, chana dal,urad dal, peanuts and fry them until peanuts roast well ( do not burn them )
Add mustard seeds, dry chilies to the oil and allow them to splutter
Meanwhile extract tamarind pulp from tamarind. See that extracted pulp is thick.
Add this extracted pulp into pan and add slit green chillies , jaggery piece, salt and turmeric powder.
Stir them till ingredients are well mixed and cook them covering with a lid until oil separates from the pulp.
Allow this mixture to cool. Add it to the boiled rice and mix it well.
You can alternatively add sesame seeds powder while mixing rice with tamarind pulp. Allow this to stay for 1 hr and pulihora tastes just awesome J

Pesarapappu Payasam/ Moong dal kheer

2010-03-17T15:32:00.001+05:30

This I made for Ugadi. Generally I am not fan of sweets. But this sweet I love it next to chocolate. Dry fruits and nuts lightly fried in ghee and condensed milk give it fantastic taste and aroma too.

INGREDIENTS:-

Milk: - 1 liter

Condensed milk - 3-4 teaspoons

Jaggery/ Bellam: - 1 cup (2-3 large pieces)

Moong Dal/Pesarapappu - 2 cups.

Cashews: - ¼ cup

Raisins: - ¼cup

Badam: - ¼ cup (soaked for 1 hour and peeled)

Kharjur /Dates deseeded (optional):- ¼ cup

Cardamom/ Elaichi powder: - ½ teaspoon

Ghee: - 2 tablespoons (Can be adjusted)

Water: - 3 cups

METHOD:

Take 1 tablespoon ghee( in pressure pan and roast well washed moong dal for about 5 min.
Pressure-cook it for 3 whistles using some milk (milk as required).
Now to this add condensed milk, jaggery and the remaining milk and allow it to boil. Do this until milk becomes very less in quantity. Stir occasionally and mash the moong dal in between.
Now in a separate pan heat remaining ghee and cashwes, badam, raisins, kharjur till golden brown.
Mix cardamom powder and ghee fried dry fruits and nuts into jaggery-moong dal-milk mixture.
Simmer for 1-2 minutes till it attains thick consistency.

Serve it hot or cold. I love it HOT!!!!

Majjiga pulusu ( Boiled vegetables in sour curd/butter milk)

2010-03-12T22:46:00.001+05:30

I like curd and recipes made out of it like perugu pachadi, majjiga pulusu, raita , Lassi. This is my version of majjia pulusu : ) . You can add any vegetable you want. like( Drumsticks/ lady's finger)

INGREDIENTS :-
Anapakaya/Loki/Bottle gourd (chopped into small pieces) :- 2 cups
Carrots (chopped into small pieces):- 1 ½ cups
Tomatoes (chopped into small pieces) :- 1 ½ cup
Drum Stick :- 1 large chopped into small pieces.
Mooli (optional, I know some people hate it :P ) :- a cup
Onions (Chopped into small pieces,optional) :- 3-4 big ( chopped finely into very small pieces)
Chillies :- 2-3 slit lengthwise
Senagapindi/Besan :- two teaspoons
Pasupu/Turmeric :- a pinch
Sour Curd :- 3 cups ( It tastes better if the curd is sour :-) )
Sambar powder :- ½ teaspoon
Salt :- as required
For popu/Tadka/Seasoning:-
Bengal gram/chana dal/pachi senagapappu ;- 1 teaspoon
Black gram/urad dal/Minapappu :- 1 teaspoon
jeera :- ½ teaspoon
Mustard seeds;- ½ teaspoon
Dry red chillies ;- 2-3
Curry leaves/karivepaku :- 10-15 leaves ( tender leaves)
Hing /asafoetida :- a pinch
garlic cloves :- 3-4 crushed
(you can use ginger instead)
METHOD

Pressure cook all the vegetables including onions and tomatoes and green chillies.
Alternatively in a mixing bowl take the curd and churn it using churner into buttermilk
Add Besan ,turmeric,sambar powder,crushed ginger,salt to the butter milk
Now add this mixture into boiled vegetables.
Take tadka pan ,add oil and add the bengal gram,black gram, curry leaves, crushed garlic, hing,jeera,mustard seeds , dry chillies and allow them to splutter.
Now add this tadka into buttermilk-vegetables mixture and simmer for few minutes.Do not bring to boil.
Adjust if anything is needed. Have it with hot rice. It tastes awesome !!!

Note :- Do not first add buttermilk to boiled vegetables and later add besan and remaining ingredients. The curd breaks if you do so. Mix them first and then add.

If you want this recipe to be thick add more besan . It comes out thick :-)

Simple aalo curry

2010-03-11T11:16:00.000+05:30

Today morning I was feeling lazy . Thanks to the power cuts @Hyderabad during nights!!! It gave me sleepless night. However I decided to continue my passion of cooking for the day. Made simple aalo curry and tomato chutney.

INGREDIENTS:-

Potatoes: - Medium Sized (4-5)

Kothimeera/Cilantro/Coriander: - 1 large bunch/2 small bunches

Green Chilies: - 4-5 (Can be adjusted according to taste)

Olive oil or butter or any refined oil: - 1 tablespoon

Salt: - as required

Turmeric: a pinch

For popu/Tadka/seasoning:-

Chana dal/Bengal gram: - a teaspoon

Urad dal/Black gram: - teaspoon

Jeera: ½ teaspoon

Mustard seeds: ½ teaspoon

METHOD:-

Cut the potatoes into two halves and allow them to boil in pressure pan or cooker
In the meanwhile wash the coriander leaves thoroughly and grind together with green chilies and salt
After 3 whistles, take the potatoes out allow them to cool and peel off their skin
In a pan add oil and add the tadka. After it’s done add potatoes mash them into small pieces in the pan
Add the ground chilies-coriander-salt mixture and pinch of turmeric to potatoes
Mix it well and allow it to simmer for 5 minutes

Stuffed Capsicum

2010-03-09T11:24:00.000+05:30

I somehow minimize use of ginger garlic paste in the dishes I cook. Hubby doesn’t like it much and me too  we eat it occasionally . This I tried without it. Half inspired by dish made by my colleagues cum friend’s mom the other day (They are Guajarati and she is just awesome cook and the guy is friendly enough to give away his box to us :-D !!!! ).

INGREDIENTS:-

Capsicum: - 6 small (do not pick large ones and they break )

Oil: - 1 tablespoon

Red Chilies: - 5-6 (can be adjusted according to spice)

Peanuts: - ½ cup

Bengal gram/Pachis enaga pappu/ Chana Dal :- ½ cup

Black Gram/ Minapappu/ Urad dal :-1/2 cup

Dhaniya seeds/dhaniyalu: - ½ cup ( You could use dhaniya powder 1 ½ teaspoons instead)

Cumin seeds/jeera:-a little less than ½ cup (Again you can use jeera powder 1 tablespoon instead)

Garlic pods: - 6-7 (can be adjusted according to flavor)

Tamarind: - Lemon sized ball.

Salt :- As required

METHOD:-

Slit the capsicums Do not completely cut them. Remove the seeds from inside.
Dry roast red chillies, Peanuts, Bengal Gram, Black gram, Dhaniya, cumin, Garlic pods.
Grind them into powder.
Add tamarind pulp and salt to the powder. Adjust anything if needed.
Now mix well tamarind pulp,salt,ground powder .
Now insert this paste into split capsicums and keep the remaining powder left aside.
Place the capsicums in pressure pan/cooker for 2-3 whistles (They won’t break  )
If placed in electric cooker ..Cook until they are done.
Take pan pour some oil and add boiled stuffed capsicums into it after oil is heated.
Add the remaining powder left after inserting into capsicums.
Fry them for 5-10 minutes till you see capsicums are fried properly 
Have it with rice or roti

Palli vankayalu....

2010-03-07T16:41:00.000+05:30

I aw this in eenadu paper, tried it and found it very good to eat :D

INGREDIENTS :-

Vanakaya( brinjals)- 6-7 (small ones...the ones which we use for gutti vankaya or bagara baingan)

Kothimeera( Coriander Leaves/Cilantro) :- a bunch

Peanuts :- 1 cup

Oil :- a cup

Salt:- according to taste

Chilli powder :- ideally 1 teaspoon (can be adjusted according to taste )

Lemon ;- 1 large

Onions :- 3-4 big ( chopped finely into very small pieces)

Chillies :- 2-3 slit lengthwise (optional)

METHOD:-

Cut the brinjals into two halves lenghtwise along with the stem and place them in salt water to prevent change of color.
Now in pan add oil and deep fry peanuts. Alternatively microwave them for 2 minutes. (I microwaved :D )
In the same pan add chillies onions until they turn light brown. Add salt and chilli powder and squeeze lemon and mix well.
Remove them from the stove and allow them to cool.
Add some more oil and place them halves of brinjals and cook until they are deep fried on both sides. Alternatively you can microwave them for 3 minutes on each side if you don't like using much oil for deep frying.
Now take the onion mixture and arrange them on the white side of brinjals and arrange brinjals in circular manner on a plate.
Sprinkle corainder at the end.

mixed vegetables in peanut sauce

2010-03-05T12:44:00.000+05:30

I was in mood of trying something new… I had a vague plan and I implemented it. Somehow it came out really awesome !!!

INGREDIENTS:-

Carrots: - 1 cup (cut them length wise so that pieces are long)

Beans: - 1 cup (cut them into long pieces)

Aloo: - 1 cup (cut them into long pieces)

Onions: - 1 cup (slit lengthwise

Tomatoes: - 1 cup (slit lengthwise)

Capsicum: - 1 cup ( slit lengthwise)

Olives: - ½ cup

Chilies: - ¼ cup( Can be avoided if you need less spicy)

(You can add cauliflower mushrooms matar corn etc etc too)

Peanuts: - 1 ½ cup

Garlic pods: - 6-7 (peel them and slice them into tiny pieces)

Olive oil or butter: - 1 tablespoon

Tomato sauce or tomato puree :- 2 table spoons
Salt: - as required

Honey: - ½ tablespoon

Chill powder: - 1 spoon

china salt(ajinamoto) :- a pinch ( optional)

METHOD:-

Boil all the veggies together except tomatoes, olives and onions. Do not over boil them. I boiled them using electric cooker.
In a pan add a little olive oil/butter and roast peanuts (make sure they don’t burn. Or else the whole taste gets spoiled)
Grind the peanuts into fine powder
In the pan add olive oil/butter
Add garlic pods and allow them to fry and then add onions and chilies and cook it until onions are golden brown.
Now add tomatoes, salt to it and cook till tomatoes are done
Now add the peanut powder, tomato puree ,chilli powder ,honey and allow to cook for 3-4 minutes till it attains sauce like consistency.
Add all the boiled veggies and mix it well Adjust salt and chill powder if required. Allow it to simmer for 5 minutes.
Add olives at the end or decorate it with olives.

Eggless Chocolate Mousse

2010-02-18T11:51:00.000+05:30

This I made for my birthday Feb. 9^th and again on Valentine’s Day Feb 14^th because my hubby dear loved it!!!! Plus what more can be more romantic than chocolate on V-day. We being strict vegetarians did not add egg into this. But at the end it came out well. It tasted the same as we ate in restaurant: D.

INGREDIENTS:-

Milk cream: - 2 cups (I used Amul milk cream small pack)

Drinking chocolate powder: - 2 ½ tablespoons (can be adjusted depending on you want it to be dark chocolate, normal chocolate).

Cocoa powder: - 1 tablespoon (again it can be adjusted)

Vanilla essence: - 4-5 drops.

Cadbury dairy milk: - 2 (10 Rs chocolates)

Sugar: - 3 tablespoons (can be adjusted according to taste)

METHOD:-

Take the Milk cream into a container and heat it on the stove. Do not bring to boil

Alternatively melt the Cadbury chocolate (I melted it in oven)

Add the chocolate powder, cocoa powder, sugar to the cream and mix it well till you get the right consistency.

Add vanilla essence and ½ of the melted Cadbury

(remaining I used for dressing at the end. You could use all the melted Cadbury too).

Adjust anything if needed (Sugar, chocolate powder etc)

Switch off the stove and let it cool for some time and place it in deep fridge for 30 min. (make sure it won’t freeze)

While serving I dressed it with remaining melted Cadbury. You can dress it with cream or strawberry or any other fruit or nuts too

Onion Missi roti

2010-02-18T11:30:00.000+05:30

Onion paratha is one of the favorites at my home. I tried this is different way today. There are many versions of onion paratha…this is my version

INGREDIENTS:-

Wheat flour/Atta: - 2 cups

Besan/Gram flour (SenagaPindi): -2 cups

Salt: - according to taste

Jeera powder: - 1 tablespoon (you could use Jeera instead of Jeera powder)

Dhaniya powder: - 1 tablespoon

Turmeric: - a pinch

Red chili powder: - 1 tablespoon

Onions: - 2 large (I used 4 small)

Green chilies: - 1-2 (can be avoided if you find it would turn out spicy)

Oil: - as required

METHOD:-

Chop the onions into very tiny pieces

Chop the green chillies into tiny pieces

Mix well wheat flour, gram flour, dhaniya powder, jeera powder, red chilly powder, salt, onions, green chillies, turmeric till all the ingredients mix well.

Knead dough with chapathi consistency

Take spoonful of oil in hand and apply to the dough on outer side and leave it for say 15-20 minutes

Make chapathis with it as usual

Atukula Upma (Poha) in a different way :)

2010-01-27T15:23:00.000+05:30

I actually was asking my mom for different recipe of poha other than the regular method over the phone and she gave me suggestion regarding this. I found it weird!! But when I made it, it tasted sooooo good. It’s healthy, nutritious as well as tasty. So felt like sharing with you all

INGREDIENTS:-

Any vegetables you like .
I used:-

Cabbage (chopped finely):- 1 cup

Carrot (chopped finely):- 1 cup

Matar: - half cup

Capsicum (chopped finely):- 1 cup

Atukulu (Poha): - 4 cups (serves 2)

Tamarind: - lemon sized ball ( soak it for 10-15 minutes)

Turmeric: - a pinch

Chillies: - 1 or 2 according to the level of spiciness you need.

Salt: - As per the taste

For popu /tadka/seasoning:

Oil (for tadka):- 1 teaspoon

Urad dal: - 1 teaspoon

Jeelakarra(Jeera):-1/2 teaspoon

Mustard seeds: - ½ teaspoon

METHOD:-

Boil all the vegetables till they are soft.

Squeeze the pulp out of tamarind and pour into vessel containing poha and mix it and keep it aside for a while. (just need to keep it for 5-10 minutes. If kept for longer times poha may be become very soft). Do not add any extra water. The pulp is enough. Poha need not immerse in the pulp or water.

In a kadai put the oil and add urad dal ,jeera and mustard seeds and allow them to sizzle.

Add chillies and allow it to cook.

Add the boiled vegetables, poha soaked in tamarind pulp, turmeric and salt.

Mix well and server hot.

You can use any chutney as side dish

Vankaya tomato (Brinjal Tomato Curry)

2010-01-25T23:02:00.000+05:30

I used to play lots of PC games before. I love playing AOC. I even used to sketch sometimes when I found something interesting. Job and all kept me busy after my btech and I could'nt do much of the above mentined things. Marriage gave me new hobby to pursue. Cooking !! :). Though I cooked before marriage when I stayed with friends ,It became my recent passion. My passion for sketching is kept aside for a moment. I ve been trying many reciepes reading from various blogs written by wonderful women all around the world. :). It excites me whenever Hubby dear praises....”its awesome !!!”. Somehow gives me inspiration to cook even more better and get frequent praises.So I decided to post any recipe which results out to be good taste and has been certified awesome by Hubby Dear :). So here goes my recipe

INGREDIENTS :-

Vanakaya( brinjals)- ½ kg( tender ones taste the best)

Tomatoes :-3-4 large

Chillies :- 4-5( Can be adjusted according to taste)

Allam ( Ginger) :- 1'' piece ( 1 inch piece)
Kothimeera( Coriander Leaves/Cilantro) :- a bunch

Matar( Green peas) :- A cup

Jeedipappu ( Cashew nuts):- 10-12

Oil :- a cup

Salt:- according to taste

Turmeric :- a pinch

For Popu( Tadka/Seasoning)

Jeelakarra (Cumin Seeds) :- 1 tea spoon

Aavalu (Mustard Seeds):-1/2 teaspoon

Senaga pappu(Bengal gram) :- 1 teaspoon

Minapappu(Black gram)-1 teaspoon

METHOD :-

Cut the tomatoes and keep them aside.

Cut the brinjals into small pieces and keep them aside in a container of salt water to prevent them from browning..

Grind the Chillies,Ginger ,Cilantro into a paste( Do not add water).

In a fry pan ,heat the oil, Allow mustard seeds,cumin seeds, bengal gram,black gram to sizzle.

Now add Cashew nuts and allow them to fry till they are light brown

Now add the ground mixture of ginger-coriander-chillies cook till it looses the raw smell.

Now add the brinjals , matar ,turmeric and add some salt and cook on closed lid till they are half cooked.

Now add the chopped tomatoes and close the lid and cook for 10 more minutes till tomatoes,brinjals and matar are cooked completely.

Adjust salt at the end if needed.( I did not have to do that ….hubby prefers less salt).

Just dress them with some more cashwes or cilantro to make it look awesome. :)

Serve hot. Have it with rice or roti :)

Garlic Bread (Without Oven)

2010-01-25T12:05:00.000+05:30

Aadi is very much fond of garlic bread. I too am !!. But I prefer pasta to garlic bread. We always got it from either Domino's or Pizza hut. I being highly health conscious, I say a BIG no-no for frequent visits to Domino's and pizza hut. To satisfy my Hubby Dear’s penchant thirst for garlic bread, I decided to make it at home in a healthy way . Unfortunately we did not have oven by that time. I was yet to buy it. So I decided “lets do without oven.” So here is the recipe. People have the full freedom to correct/alter this recipe. Waiting for the feedback anyways!

INGREDIENTS:-

Bread: -5-6 slices( preferably whole wheat bread/ brown bread, or pav. Avoid milk breads. They are sweet in taste).

Garlic pods:-9-10

Oregano: - 1-2 sachets ( I got them from super market. Or you can use the left over sachets from domino's or pizza hut).

Black pepper:- a pinch

Cilantro/kothimeera/Coriander:-half bunch

Butter: - 3 tablespoons (I used Nutralite butter just 1.5 tablespoons)

Olive oil (optional):- 1 tablespoon (Since I used 1.5 table spoons butter, I used olive oil).

Cheese: - 1 tablespoon (Again I used Nutralite)

METHOD:-

In a grinder, grind garlic pods, Coriander, pepper and oregano to make smooth mixture.

Heat one teaspoon butter till it melts (be careful not to burn the container) . Add olive oil to it and add cheese too to make liquid kind of mixture.

Add the ground garlic-Cilantro-pepper-oregano mixture to the melted liquid and mix them until they are mixed properly.

Take the slices. Apply the mixture on both the sides.

Arrange them on nonstick pan. Roast them on both sides.

Sprinkle oregano or pepper or mozzarella cheese or pieces of olive or cheese according to your taste. It tastes better with pasta. :D