Monday, June 20, 2005

Masala Lassi







Ingredients:-

  • 2 cups curd
  • 2 cups water
  • 2 green chillies
  • 1 tsp sonti powder
  • 1 tsp jeera powder
  • 1 tsp black pepper powder
  • 1 tsp salt
  • 1 tbsp pista chopped,badam
  • coriander leaves and rose petals for decoration

Procedure:-

put curd,water,pepper powder,jeera powder, sonti powder, salt in a mixer and blend it for 1 minute. pour the mixture into one glass and put pista, badam. Garnish with coriander leaves and rose petals .

Sunday, June 19, 2005

Spicy Fish Fry







Ingredients:-


  • 750 gms fish white
  • 2 lemons(juice)
  • 2 onions chopped
  • 6 cloves garlic chopped
  • 2 inch long piece ginger chopped
  • 3 tbsps green coriander leaves chopped
  • 3 green chillies chopped
  • salt to taste, 250gms ghee
  • 4 tbsps flour (atta)
  • 2 eggs beaten, 1/4 tsp salt
  • 1/4 tsp black pepper powder
  • 1/2 cup mix dry fruits paste

Procedure:-

Grind togetherlemon juice, onion, ginger, garlic,green chillies,coriander leaves and salt. Make small size pieces of the fish. Apply all spices to it and put ina refrigerator for 2-3 hours. Make a thick mixture of atta, pepper powder and dry fruits paste with some water. Heat ghee. Soak the fish pieces first in the atta solution, then in beaten egg and fry them in ghee till lightbrown. Serve hot with tomato sauce.

Paneer Pakora








Ingredients:-

  • 300 gms square pieces of paneer
  • 200 gms gram flour(besan)
  • 1/2 tsp red chilli powder
  • 1 bunch coriander leaves chopped
  • 1 pinch of asafoetida
  • 1 tsp jeera
  • 3/4 tsp garam masala powder
  • 1/2 tsp amchoor powder
  • 2 green chillies chopped
  • 1 tsp black pepper powder
  • salt to taste & oil to fry

Procedure:-

Apply salt and kali mirch on paneer pieces & set aside. Add water to besan and make batter, then add salt, mirch, achoor,asafoetida, jeera, coriander leaves, garam masala and hari mirch and mix them properly. Heat oil in a pan. Dip the paneer pieces in a batter and fry till golden brown, then take them out of the pan.After frying all the pakoras once, fry them once again. pakoras will become more crispy and tasty. Serve with chutney or tomato sauce.

Paneer parathe







Ingredients:-

  • 400 gms atta(flour)
  • 150 gms paneer
  • 2 green chillies chopped,1 piece ginger chopped, 1/2 tsp black pepper powder
  • 1onion chopped, 2tsbps oil
  • 1/2 jeera, 1/2 tsp salt
  • 1 pinch of asafoetida
  • water as required, ghee to fry

Procedure:-

Mix one tsp of oil and a pinch of salt with atta nicely and knead it with water. Grate paneer. Heat one tsp oil and saute jeera and asafoetida in it, then fry onion , ginger, hari mirch for 2 minutes and add salt & kali mirch. Add the grated paneer and fry for 2 minutes, then remove the pan from flame. Make eight equal balls from the atta. Also divide cheese into eight equal parts and stuff the balls with the spiced paneer and roll out the balls in the shpe of parantha and cook with ghee.

Banana shake








Ingredients:-

  • 200 ml sceamed milk
  • 4 scoops calorie ice cream
  • 1 banana

Procedure:-

Mix all the above items in a mixer and blend it for 1 minute and serve it cool.

Nescafe shake









Ingredients:-

  • 2 tbsp instant coffee powder
  • 30 ml hot water
  • 5 scoops veneela ice cream
  • 200 ml milk

Procedure:-

put all the contents in a mixer and blend it for 1 minute and serve it.

Chocolate cookie milkshake







Ingredients:-

  • 5 chcolate chip cookies
  • 5 scoops veneela ice cream
  • 200 ml milk

Procedure:-

Mix all the above contents in a mixer and blend it for 1 minute and serve it.

Chocolate chip Shake









Ingredients:-

  • 50 gms chocolate chips or chocolate
  • 5 scoops veneela ice cream
  • 200 ml milk

Procedure:-

Put all the above contents in a ixer and blend it for 1 minute and serve it.

Mango MilkShake








Ingredients:-

  • 5 scoops of Veneela Ice cream
  • 2 mangoes pulp
  • 50 ml orange juice
  • 100 ml of milk

Procedure:-

Mix all the above items in amixer and gring it for 1 minute and serve it .

MangoDelite








Ingredients:-

  • 4 mangoes pulp
  • 2 tbsps custard powder
  • 2 tbsps sugar ground
  • 1/2 tsp Elachi powder
  • 1/2 cup cream, 1 cup milk
  • 2 tbsps pista chopped
  • 1 tbsp almonds chopped
  • 8-10 raisins

Procedure:-

Mix well the mango pulp in a mixer and set aside. Add sugar and custard powder to milk. Blend it thorouhly and cook on low flame. When these ingredients start looking like cream, add sugar ,Elachi and swith off the heat. Add Mango pulp and cream and mix with a spoon for4-5 minutes. Garnish with badam and pista and serve.

Ragi Sangati







Ingredients:-

  • 2 cups of Rice washed
  • 5 cups of water
  • 1 cup of ragi flour

Procedure:-

Wash the rice and put the sufficient water to cook the rice. After above half cooked rice put 1 cup of ragi flour in that rice and keep plate on it. After the rice was cooked along with flour . Take one Stick to stir so that the content of ragi flour should mix with cooked rice. After stirring that keep on flame for 5 minutes and serve hot with Chicken curry, Mutton curry and Gongura chutney.

Halwa







Ingredients:-

  • 250 gms khoya milk
  • 300 gms sugar ground
  • 50 gms almonds
  • 20 gms pista
  • 1 sp Elachi ground
  • 250 gms ghee

Procedure:-

Cut badams and pista.Heat ghee and fry khoya till golden brown. Add sgar and reduce the heat. Keep stirring. When khoya starts leaving ghee, add elachi and half badams and pista and mix well. Smear ghee on a plate and put halwa in it. Spread badams & pista on top. Slice halwa in triangular plain shape when it cools down.

Lassi








Ingredients:-

  • 500 gms fresh curd
  • 1/2 cup hot milk
  • 1/2 cup rose water
  • 1/2 tsp Elachi powder
  • 1/2 tsp almond paste
  • 3/4 tsp sugar
  • 1 pinch saffron

Procedure:-

Put saffron in hot milk.Blend curd in a mixer, add rose water, Elachi and sugar and blend on high speed.Add milk and badam. Blend for 1 minute more. Refrigerate and serve.

Egg Curry







Ingredients:-

  • 6 Eggs hard boiled,peeled and sliced in to two pieces
  • 4 red chillies whole
  • 1 big onion chopped
  • 1 tsp ginger grated
  • 1 sp garlic chopped
  • 1 tsp red chilli powder
  • 1/2 tsp capsicum ground
  • 1/2 tsp turmeric powder
  • 3 tomatoes chopped
  • 1/2 tsp garam masala powder
  • 1 cup fresh curd
  • 2 tbsps ghee
  • 1 tsp coriander leaves
  • 1 tbsp raisins(kishmish)
  • 1 tbsp cashew nuts(kaju)

Procedure:-

Heat ghee and fry kishmish and kaju and keep them aside. Fry red chillies and add onion,ginger and garlic for 3 minutes. Add red chilli powder , turmeric powder, garam masala, coriander leaves and salt. Fry for one minute, then mix chopped tomatoes and curd and cook for 2 minutes.Pour in half a cup of water and when the gravy thickens, add capsicum,kishmish and kaju and mix well. Add boiled eggs , stir gently and oriander leaves and serve hot.

Hint:Without capsicum we can cook.

Prawns chilli Masala







Ingredients:-

  • 750 gms prawns cleaned and cut
  • 8 green cardamoms pounded
  • 1 tbsp ginger grated
  • 6 cloves garlic ponded
  • 2 tbsps coriander leaves
  • 3/4 tsp turmeric powder
  • 200 gms curd,3/4 tsp water
  • 100gms butter,1tsp sugar,1 tsp salt
  • 50gms almonds ground
  • 1 capsicum chopped
  • 150 gms onions chopped
  • 2 green chillies chopped
  • 1 tsp garam masala powder
  • 1 tsp dhania powder

Procedure:-

Fry cardamoms for 30 seconds in half the butter. Add ginger and garlic. After 1 minute add dhania, turmeric powder and salt and fry for 30 seconds. Mix prawns and fry for 5-6 minutes.Mix curd, water and sugar and add to the prawns. Cover and simmer on ow flame for 4-5 minutes.Mix badams and capsicum mirch properly to the prawns and remove from heat. Heat the remaining butter ina pan and fry onions. Add green chillies and garam masala.Fry for another 1 minute and pour it on the cooked prawns. Sprinkle chopped coriander leaves nicely over it and serve hot with plain rice or chapathi.

Prawns Fried



Ingredients:-

  • 18-20 prawns
  • 4 tbsps curd
  • 1/2 tsp black pepper powder
  • 1 red capsicum
  • 3/4 tsp fenugreek (mentulu) seeds powder
  • 1 bunch coriander leaves chopped
  • 1 and half tsp ginger paste
  • 10 almonds sliced
  • 2 tbsps oil , 4 onions sliced
  • 1 piece cinnanmon(dalchini)
  • 1 tsp garlic paste
  • Red chilli powder as required,3 tbsps ghee, salt to taste.

Procedure:-

Mix black pepper powder, ginger and salt with curd and rub it on prawns and set aside for an hour. eat oil, fry fenugreek seeds and dalchini and then onion till golden brown.Add garlic , red chilli powder and red capsicum and fry for 3-4 minutes stirring all the time and remove from heat. Heat ghee in another pan. Fry the prawns like pakoras and take then out on a kitchen paper so that exces hee is absorbed. Put fried prawns in onion mixed spices and again pt on heat. Add the remaining curd mixture and stir for 2-3 minutes. Add coriander leaves and badams, stir for a minute or two and serve hot.

Fish Curry







Ingredients:-

  • 500 gms fish pieces
  • 1/4 tsp turmeric powder
  • 2 tbsps lemon juice, 3/4 tsp salt
  • 1 green chili chopped
  • 50 gms cashew nuts
  • 2 tbsps coconut grated
  • 3/4 cup curd, 1/2 tsp methi(mentulu)
  • 1/2 tsp coriander powder, garlic
  • 2 onions chopped,2 tbsps oil
  • 1/2 cup water, 1/4 tsp jeera,1/2 jeera powder
  • 3 tbsps coriander leaves chopped

Procedure:-

Mix together turmeric powder,lemon juice and salt and rub it on the fish pieces and set aside for 15-20minutes. Grind onion, mirch, garlic , methi, kaju and coconut grated powder to a fine paste. Heat oil. First saute jeera, then add the ground spices and fry for 5 minutes. Add dhnia powder, jeera and 1/2 cup of water and simmer for 2-3 minutes. Add curd and coriander leaves and cook on low flame for 3-4 minutes. Now mix fish with it and stir it slowly. Cover and cook on low flame till the fish softens. Sprinkle chopped coriander leaves and serve hot.

Saturday, June 18, 2005

Naan











Ingredients:-

  • 300 gms flour(atta), 1/2 tsp slt
  • 1/2 tsp nigella(black til)
  • 1 tsp yeast, 1tsp sugar, 1/2 cup milk
  • 1 cup curd
  • 1 egg
  • 1 pinchof saffron, 2tbsps sesame seeds(white til), 10 almonds paste 100 gms butter

Procedure:-

Mix flour, black til and yeast thoroughly. Dissolve saffron in light hot milk. Add curd,egg,thirty gms of butter,sugar,badam paste,salt and mix well for 30 seconds then knead the dough. Pack the dough in a plastic bag and put it in a hot place for 2-3 hours. It will become double. Then make eight equal balls from it. Make naans from the balls with your hands and bake on a tava or oven or tandoor. Apply butter on naans and serve hot with curry.

Creamy Kofte







Ingredients:-
Ingredients for gravy

  • 200 gms tomatoes chopped
  • 1 piece of ginger chopped
  • 3/4 tsp red chilli powder
  • 1/2 tsp turmeric powder, 1/2 cup fresh curd
  • 1 onion chopped,4 cloves garlic
  • 1/2 tsp jeera,3/4 tsp garam masala
  • 1 bunch coriander leaves chopped
  • 3/4 tsp salt,2 tbsps fresh cream, 1 tbsp oil
  • 1 tsp dhania powder

Ingredients for kofte

  • 300 gms fresh cottage paneer
  • 1/4 tsp baking powder
  • 4 tbsps flour(atta or maida)
  • 1/2 tsp red chilli powder
  • 1/4 tsp salt, ghee to fry

Procedure:-

Mix salt, mirch, baking powder and att with paneer nicely and make small koftas from the dough. Heat ghee adn deep fry the koftas till golden brown. Heat oil in a frying pan and saute jeera and then add onion, ginger and garlic, lal mirch powder, haldi,dhania powder and fry for a minute. Now add tomatoes, whipped curd, garam masala and salt. Fry for 3 minutes and add a glass of water and then boil. When the gravy thickens , add koftas and cream. Garnish with chopped dhania leaves and serve hot.

Khoya Paneer






Ingredients:-

  • 200 gms pieces of cheese(paneer)
  • 150 gms condensed milk (khoya)
  • 1/2 tsp garlic paste & ginger paste each
  • 1/2 tsp cumin seeds powder
  • 1 pinch of asafoetida
  • 150 gms tomatoes chopped
  • 1/2 cup curd , 1tsp garam masala powder
  • 2 green chillies chopped
  • 1/2 tsp red chilli powder, 20 gms makhanas
  • 1/2 tsp turmeric powder
  • 1 bunch coriander leaves chopped
  • 2 onions minced , 3/4 tsp salt
  • 2 tbsps ghee for seasoning ghee to fry

Procedure:-

Fry khoya without ghee till golden brown and set aside. Now heat ghee and fry paneer and makhanas till golden brown. Now fry onion and green chillies till golden brown then add garlic and ginger paste and fry. After 2 minutes add jeera powder, heeng,garam masala, lal mirh, haldi and salt and fry for a minute or two. Add tomatoes and whipped dahi(curd) to the fried spices. Add water as desired and prepare gravy. When the gravy thickens add makhanas, khoya and paneer. After one boil sprinkle chopped coriander leaves and serve hot with naan or chapaties.

Matar-Mushrooms









Ingredients:-

  • 200 gms button mushrooms
  • 150 gms green peas(matar)
  • 150 gms tomatoes chopped
  • 3/4 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 1 tsp coriander powder
  • 1/2 tsp garam masala powder
  • 1/2 cumin seeds(jeera)
  • 1 pinch asafoetida(heeng)
  • 50 gms cashew nuts
  • 50 gms almonds(badam)
  • 1 tsp raisins(kishmish)
  • 1 tsp green coriander leaves
  • 2 tbsps oil, juice of 2 lemons

Procedure:-

Prick mushrooms with a fork or pin. Sprinkle lemon juice and a pinch of salt, mix nicely and set aside. Heat oil and fry heeng, jeera then add lal mirch powder, haldi,dhania,garam masala powders and salt and fryfor one minute. Add tomatoes and stir while frying for 3 minutes. Add mushrooms & matar and fry for 3-4 minutes. On low flame stirrring continously. Then add a cup of water and cover it. Cook for 5-6 minutes or till done. Add coriander leaves, kaju & kishmish and keep stirring till water dries up. If u want to have gravy then add warm water as required. Add cream and take out ina serving dish and serve hot with naan.

Friday, June 17, 2005

chicken pulao











Ingredients:-

  • 250 gms Basmati rice
  • 500 gms Chicken small pieces
  • 150 gms ghee, 150 gms onions sliced
  • 200 gms curd, 1 tsp cumin seeds
  • 1 piece cinnamon(dalchini)
  • 8 cardamoms(Elachi)
  • 10 black pepper
  • 10 garlic cloves chopped
  • 1/2 tsp saffron
  • 100 gms almonds, fried-sliced
  • 50 gms ginger chopped
  • 2 tsps red chilli powder
  • 2 tsps coriander powder
  • 3/4 turmeric powder
  • 2 tbsp coriander leaves, salt to taste

Procedure:-

Grind together jeera, dalchini, Elachies, kali mirch, ginger, garlic, laung ,lal mirch, dhania, turmeric powder and salt with some water. Fry rice in half ghee and set aside. Heat the remaining ghee and fry onions till golden brown. Add spices and fry vigorously till ghee separates. Add cicken pieces and stir while frying for 10-12 minutes or till water dries. Pour curd and 1/2 cup of water. Remove from the flame when the chicken is tender. set aside. Mix rice, saffron and two glasses of water and place it on the flame again.when rice is semi cooked, add chicken and badaams and stir gently . Remove from fire and sprinkle coriander leaves.Keep it covered for 15 minutes ad then serve.

Chicken Biryani










Ingredients:-

  • 650 gms chicken small breast pieces
  • 250 gms basmati Rice , 2 tbsp pure ghee
  • 1 onion sliced, 2tbsp oil
  • 2 cloves garlic chopped
  • 1 green chilli chopped
  • ginger piece chopped
  • 1 tbsp chicken spices
  • salt to taste, 3/4 tbsp garam masala powder, 1/2 tbsp turmeric powder
  • 2 bay leaves, 4 green Elachi, 1/4 tbsp saffron, 3 Tomotoes chopped
  • 1 cup green peas

Procedure:-

Wash rice and saok in water for 30 mintues. Heat oil. Fry onion to brown red. Add ginger, garlic and hari mirch and stir while frying for 2 minutes. Add chicken and fry for 5 minutes stirring all the time. Add chickem masala, salt and garam masala powder . After 1 minute add tomatoes and fry for 5-7 minutes. Remove from flame and set aside. Heat ghee in a sauce pan. Fry bay leaves , laung, Elachi for a minute, then add haldi, rice and green peas. Fry for 5 minutes. Add 500 ml of water and increase the flame. Bring it to a boil. then add kesar(saffron) . Cover and cook on a low flame for 6-8 minutes. When rice is cooked and water dries , add cooked chicken. Stir gently and put off the flame. Keep covered for 15 minutes.Serve hot.

Samosa







Ingredients:-

  • 400 gms maida(fine flour)
  • 100 gms khoya (condensed milk)
  • 50 gms almonds(badam) chopped
  • 50 gms kishmish
  • 2 green chillies chopped, 1 onion minced
  • 1/2 cup green peas, 50 gms pista chopped
  • 1/2 tsp elachi powder ,1/2 black pepper powder,3/4 salt
  • 1 tbsp ghee, 1 bunch coriander leaves chopped
  • 2 big size potatoes boiled and mashed , oil to fry.

Procedure:-

Heat ghee. Saute badam, pista and kishmish and take out. Then fry green peas. Mix potatoes and khoya and fry in the remaining ghee till golden brown. Add salt, kali mirchi, dhania patti, hari mirchi and onion & fry for 2 minutes more. Add the fried dry fruits and elachi and mix properly and remove from the flame. Knead maida to a still dough. Roll out pooris and then cut samosas with them in halves for samosas. Stuff the samosas with khoya mixture, fry and serve hot.

Aloo

Ingredients:-

  • 500 gms potatoes
  • 1" stick cinnamon(dalchini chakka),1 bunch of coriander leaves chopped
  • 1/4 tsp yellow colour, 1tsp amchoor powder,1tsp coriander powder(Dhania powder),piece of ginger chopped
  • 1/2 tsp turmeric powder,3/4 tsp salt to taste, 1 tsp jeera, 1 tsps cashew nuts, 1 tsp badam
  • 1/2 cup curd and ghee to fry

Procedure:-

Boil potatoes with some salt. Peel, prick with a fork and set aside. Mix jeera, Dalchini, yellow colour,amchoor, turmeric powder,ginger,dhania powder, kaju,badam and salt & grind them with some water. Steep in the boiled potatoes and let the spices stick to the potatoes properly and set aside for an hour. Heat ghee. Reduce the flame and fry the potatoes till golden brown. Put the cooked potatoes in a serving sish and sprinkle chopped coriander leaves on the top. Serve with meethi Chutney.

Naan







Ingredients:-

  • 300 gms maida(fine flour)
  • 1 cup curd(dahi)
  • 1/2 cup milk , 1/2 tsp. sugar
  • 1" piece ginger chopped
  • 1/2 tsp yeast
  • 1/4 tsp black pepper powder
  • 1/2 tsp sesame seeds(nuvvulu)
  • 4 tbsp butter,1 onion chopped,1/2 tsp amchoor powder, 1 garlic chopped,1/4 tsp salt
  • 1/2 cup almonds finely grated

Procedure:-

Fry onion,ginger and garic with two teaspoons of butter add kali mirch,salt and grated badam to it and remove from heat after frying for 2 minutes. Mix milk,curd,sugar and yeast . knead maida with it and put the dough in a hot place so that the quantity doubles. Make ten equal balls from the dough. Roll out and stuff with the mixture. Roll out again, Smear tills over it and bake in a tandoor. Rub butter and serve hot with shahi paneer.

Instant Tomoto Chutney








Ingredients:-

  • Required number of Tomotoes
  • Required number of chillies
  • salt to taste
  • oil and jeera
  • garlic cloves and pinch of soaked tamarind
  • curry leaves and coriander leaves

Procedure:-

Take a pan put some oil in it and heat the oil now put all the green chillies and fry them after wards add tomotoes to it and fry them atlast add a pinch of jeera to it and keep it aside until it cools. Add the above contents into mixi jar also add salt, tamarind,curryleaves , garlic cloves and coriander leaves and gring them. Chutney is ready to serve. This can be taken into pulagam/pongal , rice etc.

Pongal







Finished Item


Ingredients :-

  • Two Cups of Rice
  • one cup of Green Gram(pottu pesara pappu) and 6 cups of water
  • 2 green chillies & salt to taste
  • 2 onions
  • popu dinusulu(Bengal gram,urdu dal,mustard seeds,jeera, 2red chillies)
  • curry leaves and coriander leaves.
Procedure:-
Take a vessel pour the rice and green gram wash it and pour the sufficient water to it and keep it aside. Now take a kadai place it on the stove after it gets heated pour two spoons of oil heat it . Now put all the popu dinusulu, curry leaves and coriander leaves and fry them. Now put the green chillies and onions fry them until the onions trun into golden brown put the entire thing in to the vessel that contains rice and green gram. Add salt to it and keep the vessel into cooker and wait until the cooker gets 3 whistles. After removing the vessel from cooker mix it once and serve it in a plate. Now the pulagam/pongal is ready. We can have it by tomoto chutney and ground nut chutney also.