Brinjal chips

Use the following ingredients & procedure to prepare Brinjal Chips recipe at home. Ingrediants 2 Big Brinjals Salt to taste Red Chili Powder Rice Flour Oil for frying

Process Cut Brinjal into round pieces Apply Salt and chili powder evenly to all pieces. Take rice flour (dry) in a plate and dip brinjal slices into it. Shallow fry it on a tawa till crisp. Drain it on a paper napkin. Serve with hot tea
2 cups Milk 1 cup Milk Powder cup Sugar 1 tbsp Corn Flour cup Lychee Pulp cup Fresh Cream cup Lychees, chopped 7- 8 drops Ice-Cream Essence

How to make Lychee Ice-Cream:

Take a bowl and mix a cup of milk, milk powder and corn flour in it, to make a smooth paste. Now, combine milk and sugar in a pan and bring it to boil. Add milk, milk powder and corn flour to this mixture and cook for 5-7 minutes, on a simmer flame. When the mixture starts to coat at the back of the spoon, remove from heat and let it cool. Put lychee pulp, ice-cream essence and cream in it and blend well. Now, pour this mixture in a shallow container, cover it and let it freeze till it is almost set. When it is set, divide the mixture into 2 batches and churn in the blender, till it is smooth. Now, put this mixture back in the shallow container and add the lychee pieces. Mix lightly. Freeze again, till it is firm. Scoop it out and serve chilled.

Lychee Sherbet
24 Lychees 1 pack unflavored gelatin 1/4 cup cold water 1/3 cup milk 1/2 cup sugar 1 cup half & half 1 tsp. lemon juice

Peel and seed lychees. Squeeze lychees through 2 thicknesses of cheesecloth to obtain 1 cup juice. Sprinkle gelatin over cold water and let stand 5 minutes. Scald milk, add soaked gelatin, and stir until thoroughly dissolved. Add sugar, mixing well. Cool. Add milk and half & half. Stir in lychee and lemon juice. Freeze in ice cream freezer.
Ingredients
2 cups (1 large can) canned lychees 1 1/2 tsp ginger juice 1 tbsp lemon juice

For the garnish

mint sprig

Ingredients

2 1/2 cups milk 1 cup milk powder 1/2 cup sugar 1 tbsp cornflour 1/2 cup lychee pulp 1/2 cup (100 grams) fresh cream 1/4 cup chopped lychee a few drops of ice-cream essence

Method
1. In a bowl combine 1 cup of milk, the milk powder and cornflour into a smooth paste. 2. Place the remaining milk and sugar in a pan and bring it to a boil. 3. Simmer for 5 to 7 minutes and add the milk, milk powder and cornflour mixture and simmer for 3 to 4 minutes till it coats the back of spoon. Cool completely. 4. Add the lychee pulp, ice-cream essence and cream and mix well. 5. Mix well and pour into a shallow container. Cover and freeze till it is almost set. 6. Divide the mixture into 2 batches and churn each batch separately in a blender till it is smooth. 7. Combine both the batches, add the lychee pieces and mix lightly. Freeze again in a shallow container till firm. Scoop and

Ingredients

up ridge gourd cut into small pieces andful of moong dal tsp turmeric red chillies reen chillies chopped tsp mustard w curry leaves w sprigs of coriander inch of hing t to taste w drops of lemon juice tsp roasted jeera powder

Pressure cook dal with turmeric. heat oil and splutter mustard seeds and add the red and green chillies.when they turn colour,add hing to it and add the vegetable and salt.cook on medium flame tossing now and then.when the vegetable is getting soft add dal to it.and cook for some more time.add water if it's getting too thick. squeeze in some lemon juice and just before turning off add the jeera powder for

Beerakaya Pesarapappu Kootu Recipe

Prep & Cooking: 30 mts Serves 4-5 persons Cuisine: Andhra

. Ingredients: 1 small cup pesarapappu/moong dal, washed 2 cups ridge gourd, peeled and cut into small pieces 1/4 tsp turmeric pwd salt to taste Make a paste: 2 tbsps grated coconut 2 green chillis 1 tsp cumin seeds For seasoning/poppu/tadka: 1/2 tsp mustard seeds 1/2 tsp split black gram dal (urad dal/minapappu) big pinch asafoetida/inguva/hing few fresh curry leaves 2 tsps oil or ghee 1 Pressure cook moong dal, ridge gourd pieces with 2 cups of water and turmeric pwd upto two whistles. Turn off heat and cool. 2 Add the coconut paste and salt to the cooked dal-ridge gourd mix and combine well. Add a small cup of water at this stage, if required, for a thinner consistency. Cook on medium flame for another 15-20 mts. The texture should be slightly thick and not watery. 3 In a pan, add ghee or oil, add mustard seeds and let them pop, add urad dal and let it turn red. Add curry leaves and asafoetida and stir fry for a few seconds. 4 Add the tempering to the simmering dal and combine. Turn off heat, place lid and leave covered for few mts. 5 Serve with hot rice or rotis.

Beerakaya Pesarapappu Kootu Recipe

Prep & Cooking: 30 mts

Serves 4-5 persons Cuisine: Andhra . Ingredients: 1 small cup pesarapappu/moong dal, washed 2 cups ridge gourd, peeled and cut into small pieces 1/4 tsp turmeric pwd salt to taste Make a paste: 2 tbsps grated coconut 2 green chillis 1 tsp cumin seeds For seasoning/poppu/tadka: 1/2 tsp mustard seeds 1/2 tsp split black gram dal (urad dal/minapappu) big pinch asafoetida/inguva/hing few fresh curry leaves 2 tsps oil or ghee 1 Pressure cook moong dal, ridge gourd pieces with 2 cups of water and turmeric pwd upto two whistles. Turn off heat and cool. 2 Add the coconut paste and salt to the cooked dal-ridge gourd mix and combine well. Add a small cup of water at this stage, if required, for a thinner consistency. Cook on medium flame for another 15-20 mts. The texture should be slightly thick and not watery. 3 In a pan, add ghee or oil, add mustard seeds and let them pop, add urad dal and let it turn red. Add curry leaves and asafoetida and stir fry for a few seconds. 4 Add the tempering to the simmering dal and combine. Turn off heat, place lid and leave covered for few mts. 5 Serve with hot rice or rotis.

Ingredients: 4 cups Ridge Gourd, peeled and cut into 1 inch cubes 1 large Onion, chopped 2 large Tomatoes, chopped into big chunks cup Split Moong Dal tsp Turmeric Powder 1-2 tbsp Coriander Leaves, finely chopped Salt to taste For Coconut Paste: cup grated Coconut, fresh/frozen 2-3 Green Chillies (adjust acc to taste) tsp Jeera/Cumin Seeds 1 inch Ginger For Tempering: 1 tsp Ghee/Oil tsp Mustard Seeds tsp Jeera/Cumin Seeds Few Curry Leaves A big Pinch of Hing/Asafoetida Method: Wash and cook Moong Dal with turmeric powder, ridge gourd cubes, onion and tomatoes and few drops of oil with enough water (about 2-2 cups of water) in a pressure cooker for about 1015 minutes/2 whistles till dal is cooked. Release the pressure from pressure cooker and let it cool before opening the lid. Meanwhile, grind coconut, green chilli, ginger and jeera to smooth paste by adding little water at time. Transfer this ground paste to cooked dal and mix well. Add salt to taste and let it simmer on low flame for about 5-10 minutes for all the flavours blend well. Add water to the dal if needed to get required consistency. Heat oil/ghee in a pan and add mustard seeds. When mustard starts to pop and splutter add jeera, hing and curry leave in that order and saut. When jeera starts to sizzle, transfer the content into dal and mix well. Mix in chopped coriander leaves and serve this Ridge Gourd Dal with steaming bowl of Rice or Chapatti and enjoy.

Ridge Gourd Dal

Notes: Some variations are, use Toor/Masoor Dal in place of Moong Dal and use coconut milk in place of grated coconut for different flavours. You can also replace ridge gourd with bottle gourd, ash gourd or any other gourds

Tomato Curry
Vegetarian Recipes - Vegetable Recipes

Ingredients for Tomato Curry:

Tomatoes - 1/2 Kg Cumin Seeds - 1/2 tbs Asfestodia - Pinch Curry Patte - 6-8 leaves Mustard Seeds - 1/2 tbs Dry Red Chillies - 2 Green Chillies chopped lengthwise 2

Ginger- chopped Turmeric - 1/2 tbs Oil 1 ts Method for Tomato Curry:

Boil Tomatoes till the skin starts to peel. Turn off Fire, cool and blend. Filter the blended tomatoes to remove the seeds from the liquid. Heat oil in a pan and add mustard seeds and let them popping up. Add cumin seeds and curry patte ,red chillies and asfestodia. Add the green chillies,turmeric and ginger. Now add tomato liquid and salt. Boil it for about 15 minutes or let it become thick . Enjoy Tomato Curry with Roti/Chapati or rice.

Recipe of Gutti Vankaya(Stuffed Brinjal)

Ingredient Name Unit Quantity

Black gram

tbsp

Coriander seeds

tbsp

Cumin Seeds

tbsp

Gram dal(chana dal)

tbsp

Oil

cup

1/2

Onion(Large)

large

Red Chilly

number

3 or 4

Salt

to taste

Sesame seeds( Nuvvulu)

tbsp

Tamarind(not very thick)

cup

1/2

Turmeric

pinch

Vankaya(brinjal)

number

15 to 20

Directions | How to make Gutti Vankaya(Stuffed Brinjal)

Preparation 1.First take one brinjal cut it into 4 quarters without cut head .Do same for all brinjals. 2. Take a bowl and add cutted brinjals, turmeric ,salt and pour tamarind juice and water until brinjals

were sink. Let them cook untill brinjals were boiled. 3.After they boil,remove water and separate them into a bowl.(Remember no water in brinjals) Masala(For Stuffing) 1.Take a pan, heat 2TS of oil and then add red chillies,cumin seeds,coriander seeds,black gram, Sesame seeds and chana dal .Fry them till it appears as brown.After they fried, separate them into a bowl. 2. Heat 2TS of oil in a pan , add onion pieces (cut onion as medium pieces)and let them fry till it comes brown. 3.Blend All above fried ingredients and onions in blender . While blending add salt and some water to become a paste. Stuffing 1.Take one boiled brinjal,stuff this masala into brinjal,do same thing to all boiled brinjals. 2.Take a pan ,add 2TS of oil and then fry 5 brinjals. Roast them both side till it comes as brown. Fry all brinjals like this. (u can add oil,while frying brinjals) Serve with hot rice with ghee(and dal).

Recipe of Bagara Baingan Ingredient Name Unit Quantity

cinnamon small

stick

brinjals

number

Cloves

number

coriander pdr

tbsp

cumin pdr

tbsp

cumin seeds

tsp

Dry coconut powder

tbsp

Elaichi

number

Ginger and garlic paste

tsp

1/2

Green chilli

number

Groundnuts

cup

mustard seeds

tsp

Oil

tbsp

Onion

number

sesame seeds

tbsp

Tamarind juice

ml

50

Water

cup

Directions | How to make Bagara Baingan

1.First dry fry whole garam masala,mustard and cumin seeds when they start to splatter add

onions turmeric,g&g paste. 2.add masalas and add the paste of roasted ground nut ,seasame seeds and coconut pdr cook for 15 min add tamrind ,and jaggery and cook till oil ozzes out 3.In the mean time cut the vankaya as four parts but don't cut at the end 4.Immediately put them in the oil, fry slowly stirring occassionally till they are fully softened. and add to the cooking gravy 5.This is very good with rice, pulaos, and chapatis. and a must with biryanis

Recipe of brinjal raita

Ingredient Name Unit Quantity

Brinjal

number

Chilli powder

tsp

1/2

Coriander leaves

to taste

fresh Curd

cup

Garlic

clove

Jeera powder

tsp

1/2

Oil

to fry

Salt

to taste

Turmeric powder

tsp

1/4

Directions | How to make Brinjal Raita

Thinly slice brinjal lenghtwise. Marinate these with the chilli, turmeric and salt. Heat a shallow pan and fry these. Remove. In the meantime beat the curd in a bowl, add the skinned and crushed garlic and salt and let it sit in the refrigerator. Just before serving add the brinjals and jeera powder and garnish with some coriander leaves. Serve with rice and chapathis.

BAINGAN KA ACHAR
Eggplant pickle Preparation Time : 4 hours Cooking Time : 20-25 minutes

INGREDIENTS Brinjals 2 large Sea salt 3 tablespoons Green chillies 25 Mustard seeds 1 tablespoon Ginger 2 inch piece Garlic 12 cloves Vinegar 2 cups Mustard oil 2 cups

Turmeric powder 1 tablespoon Sugar 1 cup Salt to taste

METHOD Pat dry and cut brinjals into half inch sized cubes. Mix with sea salt and keep aside for four hours. Pat green chillies dry and cut into half inch sized pieces. Grind mustard seeds with ginger, garlic and two tablespoons of vinegar.Heat mustard oil in a pan on medium heat and stir fry the ground spices. Add turmeric powder, remaining vinegar, salt, sugar and chopped green chillies. Squeeze brinjal cubes to remove all the liquid and add to above mixture. Cook till dry and oil comes to the top. Cool and store in a sterilized bottle.

Sev Tomato curry( gujarati style)

Ingredients: 1 cup sev 3 medium sized tomatoes 1 onion cut 1/2 tsp ginger grated 1 green chili 1 tsp garam masala powder salt to taste 1/2 tsp mustard seeds 1/2 tsp cumin(jeera) seeds pinch of hing 1/2 tsp turmeric powder 1/2 tsp jeera powder 2 tsp oil to cook

Method: Heat oil in a kadai Add cumin seeds, mustard seeds, hing and green chili Now add small cut onion and grated ginger. When the onion turns a little brown and oil starts separating , add small cut tomatoes Now add garam masala powder, jeera(cumin) powder, turmeric powder and salt to taste Add 1 cup of water and cook with lid covered for 10 mins Once done like a gravy , add the Sev and serve hot.

Serving Suggestions: Serve with parathas or phulkas Tip: You can add 1/2 tsp sugar if you feel that the taste of curry is very sour ( because of the tomatoes ) Add sev before 5 mins of serving time to prevent it from becoming very soggy.

Email This BlogThis! Share to Twitter Share to Facebook Share to Google Buzz

Method
1. Heat the oil in a pan and add the mustard seeds (wait for them to pop) and then add the cumin seeds, asafoetida, concentrated tomato puree and onions. Saute until the onions become translucent, and then add the pureed fresh tomatoes.

. Season with chilli powder, turmeric, cinnamon, salt and sugar. Allow to cook down to a fairly thick mixture, and then adjust the texture with around 4-6 tbsp water. Turn the heat off. 3. Just before youre ready to serve, add the sev to the piping hot sauce and give it a quick and gentle mix through. Garnish with chopped coriander and serve immediately.

I love to serve this with hot, buttered chapattis and absolutely nothing else. However, its also great with naan, paratha and puri. Wash it all down with a tall glass of salted lassi and feel your belly release a deep sigh of gratification.

AAM PANNA Ingredients: 6 medium sized Green Mango (Aam) 33/4th cup Water

1 tsp dry-roasted and grounded Cumin Seed (Jeera) 1/2 tsp Red chili Powder (Lal Mirchi) 1 tsp Salt (Namak) 3 tblsp Sugar (Cheeni) 3 tblsp chopped Mint Leaves (Pudina Leaves) 12 crushed Ice-cubes How to make aam panna:

Place the mangoes with water to cover in a sauce-pan and bring to boil. Simmer for 10 minutes. Drain off the water and then peel, stone and pulp the mango with a spoon. Place the pulp in a deep bowl. Add water, sugar, salt, chili and cumin. Whisk thoroughly. Stir in the mint and whisk again. Transfer it to a jug. Serve chilled with crushed ice.

Method 1. 2. 3. 4. 5. 6. 7. Wash the mangoes. Add sufficient water and pressure cook the mangoes till 2 whistles. Cool completely and squeeze out the pulp. Add sugar, salt, rock salt and cumin seed powder. Mix well. Give it a boil for the sugar to dissolve completely. Remove from gas and cool completely. Strain and store in dry sterilised airtight bottles.

To Serve: 1. 2. 3. 4. 5. Add 4 to 5 tbsp of aam panna in a tall glass. Pour sufficient water and mix well. Add salt if needed. Add crushed ice. Mix well and serve chilled

Lauki Ka Halwa
Vegetarian Recipes - Dessert Recipes

Ingredients for Lauki Ka Halwa:

Lauki (Ghiya) - 1 Kg Cardamom powder (Ilaichi) - 1/2 teaspoon Sugar (Chini) - 1/2 cup Butter (Ghee) - 1/2 cup Condensed Milk (Gadha doodh) - 80 gms Milk Powder (Sukha doodh) - 1/2 cup Almonds (Badam) - 10 no's blanched,cut into sliver Pistachio nuts (Pista) - 10 no's cut into slivers Method for Lauki Ka Halwa:

Grate lauki, cook the grated lauki along with cardamom powder and 1\2 cup of water in a pan over medium heat. Bring to boil, reduce heat to low, cover and cook until the lauki is tender and all the water has evaporated. Add sugar, stir gently to avoig sticking and cook uncovered until all the moisture has evaporated. Heat ghee in a heavy based pan and add lauki mixture and fry on medium heat until it is light brown. Add condense milk, stirring constantly, cook for 5 minutes, then add powder milk and almonds and pistachios and turn off the fire. Enjoy hot Lauki Ka Halwa.

47. RAGI LADDU

Ingredients : Ragi flour 50 g. Jaggery 50 g. Groundnut seeds 15 g. Oil 5 ml. Method of preparation : 1. Steam cook ragi flour for 20 minutes. 2. Roast groundnut, remove the outer red skin and powder coarsely. 3. Prepare jaggery syrup of three thread consistency. 4. Add steam cooked ragi flour, groundnut powder and oil. 5. Mix all the ingredients thoroughly and make laddus. Nutritive value per 100 gms : Calories 406

Protein 6 g. Iron 3 .14 mg. Carotene 22 .08 g.

48. RAGI HALWA

Ingredients : Ragi flour 35 g. Jaggery 20 g. Groundnut 25 g. Ripe Papaya 15 g. Water 50 ml. Method of preparation : 1. Roast groundnuts, remove red skin and grind to a fine powder. 2. Roast ragi flour. 3. Prpare Jaggery syrup using 50 ml water. 4. Add roasted groundnut flour & ragi flour. 5. Cook along with mashed ripe papaya. 6. Cool and serve. Nutritive value per 100 gms : Calories 384 Protein 10 g. Iron 2 .32 mg. Carotene 2470 g.
Sesame Balls (Ell Urundai)

Posted on 26 June 2009 by Sarmila Ingredients:

Black sesame seeds 1 cup Ragi Flour-2 Cup Jaggery 1/2 cup water -1/2 Cup Cardamom powder a pinch [Optional]

Method:

In a Pan fry the sesame(ell) till good smell comes out. Then add water in ragi flour mix it well, make sure that batter will not be watery. Make Dosa with that Batter. Mix well both fried saesame(ell) and this dosa using grinder or mixie. While grinding add jaggery as per your need. Add a pinch of cardamom powder with that for good smell. Then Make in to Round balls.

Popularity: 12%

Ingredients:

Beetroot - 3 cups (peeled and grated) Milk - 3 cups Sugar - 3/4 cup Cashew or any nuts - 10

Ghee - 2 tspn Cardamom powder(optional)

Recipe:
1. 2. 3. 4. Heat a tspn of Ghee in a wide pan. Add grated Beetroot and milk. Allow the milk to boil once then reduce the heat to medium. Stir it once in a while. Once the grated Beetroot is cooked, add Sugar and stir it. Cook till the ghee oozes out and milk evaporates. At end of this cooking, stir it continuously to avoid burning the bottom. Once it is thickened remove from heat. 5. Heat a tspn of Ghee in another pan and fry Cashew nuts till they are golden brown. 6. Pour this mix to the Beetroot halwa and serve.

Variation: You can also use Carrot in place of Beetroot. Tags: beetroot, halwa

All you need Ragi 2 cups Jaggery 4 cups coconut grated 1 cup cardamom powder 1/4 tsp

salt if required Method

Soak Ragi for 3-4 hrs after washing cleanly Grind Ragi with adequate quantity of water Strain the liquid and grind the pulp again with 1 cup water Strain the liquid again, straining the milk from Ragi must be done 2-3 times until the milk goes very light. Discard the millet pulp

Heat Jaggery with half cup water until dissolved and strain to remove any dirt Add the Jaggery solution to the milk extract from ground millet grind grated coconut to extract the milk about half cup Add the coconut milk to the Jaggery+ Ragi milk and keep on medium flame stirring now and then

The Ragi will start to form slight lumps as you keep stirring the whole liquid will form as a smooth lumpy halwa consistency.

Now add a tbsp of ghee and cardamom powder stir well Remove from fire and spread on a plate greased with ghee Let it cool or alternately you can refrigerate for half an hour Now the halwa would have set and ready to cut and serve.

note: This can also be made from Whole Wheat/ Raw Rice
Posted in /Jaggery, /Finger Millet, /Sweet, havyaka cuisine, Karnataka dishes. 28

Comments

Besan Halwa
You can quickly make this delicious halwa to turn on the mood of your family members during festivals and also whenever your guests drop in. So check out this simple recipe.

Ingredients: 1 cup of Gram Flour (Besan) 1 cup of Sugar 1 cup of Clarified Butter (Ghee) or Cooking Oil

1 cup of Whole Milk cup of Water Procedure: Heat clarified butter or oil in a heavy based pot. Add milk and heat further. When the clarified butter or oil melts, add the gram flour and continue cooking on medium heat, (continuously stirring) until the gram flour turns light brown. Add water and stir for a few minutes so that no lumps are formed. Add the sugar, and stir for 5-7 minutes and take off heat. Serve hot or cold. This can also be stored for about a week.

Rate this Recipe

Besan halwa

Ingredients
1 cup besan

3/4 cup ghee

1 cup sugar

1/2 teaspoon cardamom

1 cup milk

1/2 cup water (approximately)

Preparation method
1. Heat water and milk in a pan. Stir in cardamom powder. Set aside.

2.

Heat ghee in a shallow frying pan. Add besan and roast in the ghee for 10 minutes, or until it smells nutty and fragrant.

3. Add the sugar and stir. Pour in the milk mixture gradually. Keep stirring to avoid lumps. Add water as needed. Cook the mixture for 10 15 minutes, stirring frequently till the halwa pulls away from the sides of the pan.

4. Serve hot, or spread the mixture into a rimmed plate and allow to cool. Cut into squares and serve.

Mysore pak

Ingredients: 1 cup 1 1 1/2 tea spn cardamom powder

gram cup cup

flour(besan) sugar ghee

Normally 2 cups of ghee for 1 cup flour is used, I think that makes the texture still better. But I am very satisfied with the texture for amount of ghee I used. Method: Heat 1 tea spn ghee and add gram flour.

On a medium flame, fry till nice aroma comes out of it and it turns slightly brownish. Take care not to burn, it burns easily, so make sure to keep stirring it. Take it out on a plate and keep aside.

Mix sugar with 1/2 cup water and bring it to boil, keep mixing with a spoon.

When it is boiling, and you can see rapid boiling, add the fried four and mix (do not wait till it forms syrup).

Now add 1 tbl spn ghee at a time, keep mixing all the time. When all ghee is done, keep mixing continuously. If you stop mixing for a min, you will see the mixture has lots of air in it and when you start mixing again, the air goes off.

When the mixture starts leaving edges and looks a bit dry, add cardamom, mix well and pour it into a greased plate and flatten immediately.

Keep the plate tilted at an angle, this way, all the extra ghee comes out of the Mysore pak and you get very dry pieces. Cut into desired shapes.

Makes Preparation time : 45mins

about

12-14

pieces

PS: These are some very important notes to keep in mind - If the flour remains half fried(roasted), it gives a different taste. So make sure not to skip the first step of frying/roasting it well. - The plate where you pour the mixture should be greased with ghee and kept ready before you even start heating the water because you cannot spend time on greasing it when the mixture is ready to be poured. You have to work very fast at this point. Always keep the plate at an angle to remove extra ghee. - Never try to make this dish on a high flame, it gets burnt very easily, so start with a cool, patient mind . - Cut into pieces when it is still warm. When it is completely cooled, it crumbles very easily. - Take out from the heat when the mixture looks quite dry and looks like froth. If you take out early, it wont get solid after cooling. This step comes only with practice.

Beetroot Halwa Recipe Ingredients

Use the following ingredients to prepare or make Beetroot Halwa recipe at home. 1 kg beetroot 1 1/2 litre milk 400-500 gm sugar elaichi powder (cardomon) saffron few flakes 1 tbsp ghee

Beetroot Halwa Recipe Making Procedure

Peel and grate beetroot Put milk and dudhi in a heavy saucepan. Boil till thick, stirring occasionally. Once it starts thickening, stir continuously. Add sugar and cook further till thickens. Add ghee, elaichi, saffron and color. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out.

Tomato Rice Recipe

This food recipe posted on Rice Recipes by vamshi

Learn how to make Tomato Rice recipe at home. Easy to cook

Tomato Rice Recipe Ingredients

Use the following ingredients to prepare or make Tomato Rice recipe at home. Tomatoes 1/2kg bay leaf elaichi cinamon cloves shahjeera, basmati rice 1/2kg Ginger garlic paste cashews (optional) ghee or oil (optional)

salt to taste hillies 5 onion 1

Tomato Rice Recipe Making Procedure

Boil Tomato and Grind Pure oil in pressure cooker add ghee or oil add all masala ingredients onions and hilles saute than add ginger garlic paste than add rice saute and add tomato puree mix well add water and close lid for few minutes and as the rice us cooked add coriander leaves and fried casew with ghee

Kobbari Bobbattulu Recipe Ingredients

Use the following ingredients to prepare or make Kobbari Bobbattulu recipe at home. 1) Bengal gram - 250 grams 2) Grated fresh coconut - 1 cup 3) All purpose flour - 250 grams 4) Jagggery - 250 grams 5) Cardamom seed powder - 2 spoons 6) Ghee _ 300 grams

Kobbari Bobbattulu Recipe Making Procedure

1) Clean and cook the bengal gram and mash into thick dough 2) Fry the grated coconut in 3 spoons of ghee until light brown, add to the bengal gram dough. Also add Jaggery and mix thoroughly. 3) Prepare thick chapati like dough with all purpose flour using about 150 grams of ghee 4) Make pooris with this dough, put the bengal gram-coconut paste as round balls in the centere of each poori and cover 5) Again press the stuffed balls in to pooris (bobbaattu)

6) Fry each bobbttu on both sides until light brown using ghee liberally 7) Serve Hot Recipe Author: Saikiran

Vankaya Kothimeera Karam Curry Recipe Ingredients

Use the following ingredients to prepare or make Vankaya Kothimeera Karam Curry recipe at home. 1/2 Kg --- Brinjals 10-12 green chillies 6-8 Corriender Sticks (Kothimeera Katalu) Sufficient Tamarind Juice Sufficient Salt Oil according to requirements

Vankaya Kothimeera Karam Curry Recipe Making Procedure

Wash the brinjals and cut them into pieces according to your taste and style. Now heat the frying pan (Bandali) and put sufficient oil in it. Now put all these brinjal pieces into a frying pan and cover the pan with a lid and pour some water on the top of the lid so that those brinjal pieces gets boiled. Frequently check those brinjal pieces so that it wont stick to the walls of the pan. Boil those pieces till it gets smoother. (vudikinantha varaku vunchande). In the mean time cut those corriender sticks into pieces and grind along with the green chillies. Make this combination like a Paste. At the same time prepare tamarind juice. (Chintapandu Rasam). Now put the Corriender and green chilly paste in the pan where brinjal pieces are boiling. Now add the salt according to the requirements and pour the tamarind juice into the pan. If possible try to add some oil in it for good taste and look. Boil the complete stuff for around 5-10 minutes so that you dont loose the juice much.(Ante Kura dry avakunda chudali). Finally for look just add some corriender leaves on the top of the curry. That's it. Serve and eat.

Ingredients

For the kadhi

4 cups curds (dahi), beaten 2 tbsp besan (Bengal gram flour) 1/4 tsp turmeric powder (haldi)
salt to taste

For the pakodis

1 cup besan (Bengal gram flour) 2 tbsp chopped coriander (dhania) 1/4 tsp turmeric powder (haldi) a pinch of baking soda 1 tsp cumin seeds (jeera) 2 green chillies, finely chopped
salt to taste oil for deep-frying

For the tempering

12 mm. (1/2") stick cinnamon (dalchini) 2 cloves (laung / lavang) 2 whole dry kashmiri red chillies 1/2 tsp fennel seeds (saunf) 1/2 tsp coriander (dhania) seeds 1/2 tsp cumin seeds (jeera) 1/4 tsp fenugreek (methi) seeds 2 tsp grated ginger (adrak) 4 to 6 curry leaves (kadi patta) 1/2 tsp chilli powder 2 tbsp oil

Method For the pakodis

1. Mix all the ingredients for the pakodis except the oil and add a little water to make a thick batter. 2. Heat the oil in a kadhai and drop spoonfuls of the batter into the hot oil. 3. Deep fry till the pakodis are crisp and golden brown. Drain on absorbent paper. Keep aside.

For the kadhi

1. Heat the oil in a pan and fry the ingredients for the tempering for 2 minutes. Keep aside. 2. Mix the curds, gram flour, turmeric powder and salt with cup of water and bring to a boil. Pour the tempering over the mixture. 3. Simmer for 10 to 12 minutes.

How to proceed

1. Add the pakodis to the hot kadhi and mix well. Serve hot.

PRESSURE COOKER CAKE Easy Home Made Cake Type of Meal Bakery ( Simple Cake ) Preparation Time : 20 minutes Cooking time : 40 minutes Ingredients Plain flour (maida) - 1 and 1/2 cup Powdered sugar - 1 cup Egg - 1 Refined oil or plain butter - 1/2 cup Baking soda - 1 teaspoon Milk - 1 cup Vanilla essence - 1 teaspoon Method Mixture Preparation ( Batter ) 1. Beat the egg very well until it becomes lighter and looks like double the original quantity. (As you do while making omlete ) 2. Mix sugar and oil together and stir them pretty hard till the mixture becomes light and fluffy.

3. Add the beaten egg to this mixture. Mix well to blend all ingredients thoroughly. 4. Now prepare a mixture of plain flour (maida) and baking powder and sieve it to avoid any lump. 5. Now gradually add this maida mixture, to the batter prepared by mixing sugar, oil and egg. Note: As you stir the mixture, it will become dense. Add some milk in small amount to make it smooth. Keep on repeating the process of adding maida and then milk as required, till batter is well blended (It should look fluffy/ soft). 6. Add Vanilla essence to the batter and again blend thoroughly. Cake Preparation 7. Grease the baking tin (or cake tin) with oil and dust it by sprinkling maida over greased surface evenly. Note: Use baking tin of 6 inch in diameter, so that it can easily get into the pressure cooker. 8. Pour the mixture into the greased baking tin. Note: Baking Tin should be made of Aluminium 9. Heat the presure cooker on high heat for 2 minutes. Caution: If baking tin comes into direct contact of the base of cooker, it can harm ( overbake ) the cake. Remedy: Use cooker container which has big holes in it. You can put the baking tin on that container and then put it inside the presure coker. Even if you do not have the cooker container cake can be made, but there is a big chance of getting its lower part overbaked 10. Now put the cake tin containing the cake batter, inside on cooker dish.( Do not put water inside the pressure cooker) 11. Close the cooker lid and do not put the whistle on the lid.Lower the flame from high to low after 2 minutes. 12. Let it cook for 40 minutes, then switch off the heat. Do not open the lid immediately. Cooked Cake Testing 13. After 10 minutes open the lid to check whether the cake is done. Put a skewer inside the cake. (Skewer - a long thin pointed piece of metal or wood, used to test whether something is completely cooked ) 14. If the mixture will not stick on it, means that cake is done. 15. Serve.

Tips:

How to Make Simple Tea Cake

By meso, eHow Member

I want to do this!
simple tea cake

User-Submitted Article

This kind of cake is very easy to make. It can be made in 45 minuites.Perfect for tea parties, as a snack, and with soft drinks .You do not have to prepare a lot before making it, yet you do not have to plan for it. All things you will need are available in your kitchen daily!!

Difficulty: Easy

Instructions
Things You'll Need:

4 eggs. 1 table spoon vanilla 1 cup of sugar. 1 cup of milk. 1 cup of corn oil. 1 tablespoon baking powder.

flour.

1. 1

Preheat the oven to 300F.

2. 2

In a big bowl whisk eggs,vanilla, and sugar until the mixture become creamy.
3. 3

Add 1 cup of milk and stir until the sugar dissolve.

4. 4

Add 1 cup of corn oil and stir until the it combine with the sugar and the milk mixture.
5. 5

Add flour gradually and stir until you get a smooth batter.
6. 6

Add 1 table spoon of baking powder and combine it with the batter.
7. 7

Grease your pan , pour the batter in to the pan, and put it in the oven for 30-35 minutes.
8. 8

Cool down and you can put some chocolate on it.Enjoy.

Read more: How to Make Simple Tea Cake | eHow.com http://www.ehow.com/how_5023900_make-simple-tea-cake.html#ixzz14PT6bqVI

Anapakaya Sengapappu Kura ~ Bottle gourd-Channa dal curry

Bottle gourd-Channa dal curry Last week, while leafing through a handwritten recipe file, I unearthed a notable recipe that involves Sorakaya aka bottle gourd. Time had come to re-create it and savor the forgotten taste. Channa dal and cubed bottle gourd are slowly simmered in a tamarind based masala gravy until soft on bite. Deliciously tangy with a faint whisper of sweetness, the curry made for a hearty meal with rotis. Anapakaya Senaga Pappu Kura Recipe

Prep & Cooking: 35-40 mts Serves 4-5 persons Andhra . Ingredients: 2 cups peeled and cubed tender bottle gourd 1/2 cup chana dal/senaga pappu, wash and soak in water for 30 mts 1 onion, finely chopped few curry leaves 2 tomatoes, finely chopped 2 green chillis 1 tsp ginger garlic paste 1 tsp coriander pwd 1 tsp red chilli pwd small lemon sized tamarind (soak in a cup of warm water and extract) garam masala pwd (2 cloves, 1 cardamom, 1 cinnamon stick) coriander leaves for garnish 1/2 tbsp oil 1 Heat oil in a cooking vessel, add the green chillis, curry leaves and chopped onions and saute till the onions turn transparent. 2 Add the ginger garlic paste and saute for 4 mts. Add salt, chilli pwd and coriander pwd. Combine. Add the cubed bottle gourd, combine and place lid. Cook on medium flame for 7-8 mts, stirring in between. 3 Add the soaked channa dal along with 2 1/2 cups of water and bring to a boil. At this stage add the chopped tomatoes and cook for 12-15 mts with lid. Add the tamarind extract and cook without lid till the dal turns soft but holds shape. Add garam masala and combine. 4 Garnish with coriander leaves. Serve with rice or rotis.

Andhra Masala Vada Recipe Makes 12-15 small vadas Ingredients: 1 cup channa dal / kadala paruppu / Bengal gram A few shallots or 1 small onion, chopped fine 1/2 tsp jeera / cumin seeds 3 green chillies, cut into thin circles 1" piece of ginger, grated 2 pods of garlic, minced 1/2 tsp garam masala powder A few curry leaves (I added lots!) Salt to taste Oil How I Made It: Soak channa dal for atleast 2 hours. Drain and grind to a coarse mixture with all other ingredients. I leave some whole dal out while grinding and then add them on to the mixture before shaping, so that there's a bite in the vada. Make sure you add as little water as possible, in fact, a few drops should be

sufficient, if at all you need it. Shape into small discs and deep fry. I made these in the paniyaram pan that I use for pakoda and other fried goodies.

Gongura Pachadi
Adapted from Cooking with Pedatha Ingredients: 8 cups tightly packed gongura leaves / pulicha keerai / sorrel leaves (discard thick stems and retain the tender ones) 3/4 cup gingelly / sesame oil Salt to taste For 1st tempering: 1 tsp mustard seeds 1/2 tsp fenugreek seeds 8 dry red chillies 4 green chillies A few curry leaves

1/2 cup chopped coriander leaves 1 tsp hing powder / asafoetida powder / perungaayam The 2nd tempering: 1/2 tsp mustard seeds 1/2 tsp fenugreek seeds 2 red chillies 1/4 tsp hing powder / asafoetida powder / perungaayam 8 flakes of garlic How I Made It: 1. Heat 1/2 cup oil and add the gongura leaves. Cook well for about 30 mins until the leaves shrink to almost nothing and all the water has evaporated. The leaves will have a cooked/fried consistency. 2. In another pan, heat 2 tbsp oil for 1st tempering. Add mustard seeds and when they pop, add the fenugreek seeds. Remove from fire and let the fenugreek brown. Then add the red chillies and as they turn shiny, add the remaining ingredients for the 1st tempering. 3. Grind the above mixture into a course paste with salt without water. Then add the cooked gongura and grind some more, but not into a fine paste. 4. Heat remaining oil for 2nd tempering and add the mustard seeds. When they pop, add the fenugreek seeds and lower flame. When they turn brown, add the garlic and red chillies. As the chillies turn shiny, add the asafoetida. Garnish the ground pachadi with this tempering and mix well.

Serve with warm steamed rice and melted ghee. I prepared an all-Andhra-dishes lunch recently and this Gongura Pachadi was part of that. Other recipes following soon. Oh and btw, let me know when you are back from heaven after eating this!

September 11, 2007

This is my favorite vegetable dish with white rice and rotis too. Here is my recipe:

Bhindi Tomato Curry:

Prep time : 10 minutes Cooking time : 30 minutes Serves : 3 Cuisine : Andhra Ingredients: 1 lb tender chopped bhindi 3 tbsp oil 1/2 tsp cumin seeds 1/2 tsp mustards 1 medium finely chopped onion few curry leaves 4 green chillies (slit them length wise) 1/2 tsp turmeric powder 1 tsp ginger garlic paste 2 medium size finely chopped tomatoes salt as per taste finely chopped coriander leaves for garnish Method: 1. Chop the ladyfingers, onion, green chillies, tomatoes and keep aside. 2. Heat oil in a thick bottom kadai, add cumin seeds and mustards, let them splutter. Add curry leaves, green chillies and chopped bhindi pieces, mix well, fry for 10 minutes(uncovered), stirring between on

low heat. 3. Add chopped onions, mix well, fry till transparent. Add turmeric powder and ginger garlic paste, mix, cook for more 3 minutes. Add chopped tomato pieces, mix, cook for more 5 minutes, add salt. Mix, again cook for more 5 minutes and sprinkle the finely chopped coriander leaves and turn off the heat. 4. Serve with white rice or chapatis.

Kadhai Bhindi
Ingrediants 250 gms Lady finger (okra / bhindi) 1 tbsp Gram flour . 1 Large Onion (Thinly sliced) 2 Green Chilis (Thinly sliced) 1/2 Tsp Mango powder 1 Tsp Coriander powder 1 tsp Red chilli powder 1/2 Tsp Garam masala powder 1 tsp Cumin seeds A pinch turmeric powder Vegetable oil as required Salt to taste Process Cut Okhra into thin long slices. Heat oil in a kadhai. Deep fry Okhra until crisp and light golden brown. Keep the fried lady finger aside. Just leave 2 tbsp oil in kadhai, remove the rest. Add cumin seeds and green chilli and fry for 30 seconds. Add sliced onion and fry until golden brown. Add gram flour, mango powder and saute for 3-4 minutes. Add lady finger and the remaining ingredients. Mix well and heat for a few seconds and then remove from heat. Garnish with green coriander leaves and serve hot (if possible in a copper base kadhai).

Aloo Bhindi Subji Recipe Prep & Cooking: 40 mts Serves 3-4 persons Cuisine: North Indian .

Ingredients: 2 potatoes, peeled and cubed 1/4 kg bhindi/okra/bendakaya, trim ends, cut into 1 pieces 2 tomatoes, chopped fine 1/2 tsp cumin seeds 1 tsp grated ginger big pinch of asafoetida/hing/inguvva 1 tsp red chilli pwd 1/4 tsp turmeric pwd 1/2 tbsp coriander pwd large pinch cumin pwd pinch of amchur pwd (dry mango pwd) salt to taste coriander leaves for garnish 1 1/2 tbsps oil 1 Heat oil in a cooking vessel, add the cumin seeds and let them splutter. Add the grated ginger, asafoetida, coriander pwd, turmeric pwd, cumin pwd, red chilli pwd and a tbsp of water and saute for 15-20 seconds. Add the cubed potatoes and salt. Cover with lid and cook on medium flame for 4-5 mts, tossing in between. 2 Add the okra pieces and combine. Cook without lid for approx 22-25 mts or till the okra and potatoes are almost cooked. Combine in between every 5-6 mts by tossing. (This is a dry saute dish) 3 Add chopped tomatoes and amchur pwd and combine. Cook with out lid for another 7-8 mts and turn off heat. Garnish with coriander leaves and place lid and let it rest for a few mts before serving. Serve hot with phulkas, parathas or puris. Dahi Baingan Recipe Prep & Cooking: 45 mts Serves: 4-5

Cuisine: North Indian . Ingredients: 1/4 kg green brinjals, wash and cube 1 1/2 tbsps oil 1/2 tsp cumin seeds 1 chopped onion 1 chopped tomato 1/2 tsp finely minced ginger 1 tsp jaggery (optional) 1 tsp red chilli pwd 2 green chillis, slit half way 1 tsp coriander pwd 1/2 tsp saunf pwd/aniseed pwd 1 tsp coriander leaves (optional) 1 cup beaten yogurt pinch of garam masala pwd pinch of kasuri methi salt to taste 1 In a bowl, combine yogurt, chilli pwd, coriander pwd, saunf pwd, salt, coriander leaves and green chilies. Keep aside 2 Heat oil in a vessel, add cumin seeds and let them brown. Add crushed ginger and chopped onions and saute for 4-5 mts. Add turmeric pwd and combine. Add the cubed brinjals and cook on medium high flame for 3 mts. Cover with lid and let them cook on medium low flame for 1517 mts. Keep checking in between and stir fry to ensure the brinjals dont burn or stick to the pan. 3 Add the tomatoes and combine. Cook for another 3 mts. Add a cup of water and jaggery, bring

to a boil and reduce flame. Place lid and cook over low flame for 15 mts. Remove lid and cook for another few mts if it appears still watery. Add the yogurt mixture and combine. Allow the curry to cook till you achieve a thick gravy consistency. Add garam masala pwd and kasuri methi and combine. Turn off heat. 4 Serve with rice or rotis.