Apr 4th, 2008
by vantillu.
Ingredients
- Mushroom – 1 cup, sliced
- Garlic – 2 tbsps, finely chopped
- Ginger – 1 tbsps, finely chopped
- Onion – 1 cup, finely chopped
- Crushed pepper – 1 tsp
- Ajinomotto a pinch
- Olive oil – 1 tbsps
- Salt to taste
Preparation Method
- Heat the oil in a pan and add chopped garlic & ginger.
- Fry till it turns golden brown.
- Add onions and fry well. The tastes depends how the onion gets fried.
- Now add the crushed pepper and mushroom.
- Sprinkle water, cover and cook in low flame till the mushroom gets cooked.
- Add ajinomotto and fry the mushroom till the water evaporates.
- Serve as starter or accompaniment with Rice/Roti.
Posted in: Vepudu/ Fries.
Tagged: mushroom pepper fry · mushroom pepper vepudu
Apr 4th, 2008
by vantillu.
Ingredients
- Paneer/ Cottage cheese – 1 cup
- Sweet corn kernels (tender) – 1 cup
- Onion – 1, big size
- Tomatoes – 1, big size
- Green chillies – 2, slit lengthwise
- Red chilli powder – 1 tsp
- Jeelakara powder / Cumin powder – 1 tsp
- Oil – 2 tbsps
- Salt to taste
Preparation Method
- Cut the paneer into ½ inch pieces and keep aside.
- Finely chop the onion and tomatoes.
- Heat the oil in a pan and fry the onions.
- Add the corn kernels and cook for about 3 minutes.
- Add the tomatoes and green chillies, fry for about 2-3 minutes.
- Once the raw smell goes off, add cumin powder, chilli powder and salt.
- Mix well and cook for a minute.
- Add the paneer and cook for 5 minutes.
- Serve hot with Roti/Naan/Rice.
Variations
- You can add different colors of chopped capsicums (Bell pepper). Reduce the chilli powder quantity to half.
- Water Can be added if you want semi gravy consistency.
Posted in: Kooralu/ Curries.
Tagged: easy paneer and corn curry · easy paneer and corn subzi · Paneer and Sweet Corn Curry · paneer and sweet corn subzi
Apr 4th, 2008
by vantillu.
Ingredients
- Thick Curd – 1cup
- Mullangi/Radish – 1medium size
- Onion – 1 Medium size
- Green chillies – 4
- Turmeric powder – ¼ tsp
- Curry leaves – 1 Sprig
- Coriander leaves – 1 sprig
- Salt to taste
To Temper/ Popu/ Talimpu
- Avalu / Mustard seeds – 1 tsp
- Mina pappu/ Black gram dal – ½ tsp
- Oil – ½ tbsp
Preparation Method
- Grate radish and keep aside.
- Chop onion and green chillies into small pieces.
- Heat a pan with a teaspoon of oil.
- Add mustard seeds, wait until it splutters.
- add black gram dal, curry leaves, turmeric powder, chopped onion and chillies.
- Saute till the onion becomes to translucent.
- Now add the grated radish and stir it well.
- Add required amount of salt.
- Fry in low flame for about 5 minutes.
- Switch off the stove.
- Slightly beat the curd and mix the sauted radish.
- Garnish with Coriander leaves.
- Serve as accompaniment in meals.
Variations
- Diet conscious people can use low fat curd and olive oil for tempering.
- Add some other grated vegetables like carrot, beetroot, chopped tomato and eat as a salad.
Posted in: Perugu Pachadi / Raita.
Tagged: Mullangi Perugu Pachadi · Mullangi Raita · Radish perugu pachadi · Radish Raita
Apr 3rd, 2008
by vantillu.
Ingredients
- Pasta – 1cup
- Mushroom – 1 cup, sliced
- Tomato – ½ cup, finely chopped
- Tomato puree – ½ cup
- Garlic – 1 tbsps, finely chopped
- Ginger – ½ tbsps, finely chopped
- Rosemary – 1tsp
- Red pepper sauce – 1 tsp
- Olive oil – 1 tbsp
- Salt to taste
Preparation Method
- Boil water and add a teaspoon of oil and salt.
- Add pasta and cook till has become soft.
- Remove from water and run through under the cold water immediately.
- Heat the olive oil in a pan in low flame.
- Add garlic fry for a sometime and add ginger. Sauté it for a minute in medium flame.
- Add tomatoes & mushroom and fry for 5 minutes.
- Now pour the tomato puree, fry till the rawness goes off.
- Add the rosemary and adds some water.
- Once the mushroom got cooked well, add the red pepper sauce.
- Sauté for a minute and add the cooked pasta.
- Keep it in a low flame, so that the tomato blends well.
- Remove from the stove and serve hot.
Posted in: Uncategorized.
Tagged: Pasta and Mushroom in Tomato Sauce
Apr 2nd, 2008
by vantillu.
Ingredients
- Mushroom – 1 cup, sliced
- Paneer – ½ cup, cut into ½ “cubes
- Basmati Rice – 1 cup
- Garam masala powder – ½ tsp
- Lemon juice – 1 tsp
- Green chillies – 2, slit lengthwise
- Coriander leaves – 2 sprigs, finely chopped
- Patta/ cinnamon – 1 inch piece
- Lavanga / Cloves – 2 no’s
- Bay leaf – 1
- Cardamom powder – ½ tsp, optional
- Oil – 2 tbsps
- Ghee – 1 tbsps
- Salt to taste
Preparation Method
- Fry the basmati rice in a tablespoon of ghee till the rice color changes slightly and keep aside.
- Heat a teaspoon of oil in a pan and add lavanga & patta.
- Add garam masala powder,bay leaf, green chillies, paneer cubes and mushroom & fry for some time and keep aside.
- In a pressure cooker, pour water of about1 ½ cups, fried rice, salt and the paneer-mushroom masala.
- Pour the lemon juice and cover the cooker lid.
- Pressure cook for 3 whistles, cool and open the lid.
- Garnish with coriander leaves.
- Serve hot with a gravy.
Posted in: Variety Rice.
Tagged: Mushroom Paneer Pulav · paneer mushroom pulav
Apr 1st, 2008
by vantillu.
Ingredients
- Cashew – 10 no’s
- Dry grapes – 15 no’s
- Pistachio nuts – 10 no’s
- Badam/Almonds – 10 no’s
- Dates – 10 no’s
- Apple – 1 cup
- Grapes (black and green) – 1 cup,
- Pineapple – ½ cup
- Lemon juice – 1tsp
- Fresh cream – 2 tbsps
- Honey – 1 tbsps or to taste
- Butter – 1 tbsps
Preparation Method
- Fry all the dry fruits in a tablespoon of butter till it turns golden brown.
- Add the fresh fruit pieces and fry for a minute.
- Now add the fresh cream and mix well.
- Cool and pour honey.
- Serve in room temperature or refrigerate and Serve chilled.
Posted in: Soups n Salads.
Tagged: Fresh and Dry Fruits Salad
Mar 30th, 2008
by vantillu.
Ingredients
- Pallilu / Peanuts – 1 cup
- Putnala pappu / Fried Bengal gram – ½ cup
- Nuvvulu / Sesame seeds – ½ cup
- Atukulu / Rice Flakes – ½ cup
- Fresh Coconut – ½ cup, grated
- Dates – 10
- Cashew nuts – 10
- Badam -10
- Jaggery – 2 cups, powdered
Preparation Method
- Dry roast the peanuts, sesame seeds, cashew nuts and badam separately.
- Cool and remove the peanuts skin.
- Grind the peanuts, sesame seeds, fried Bengal gram, rice flakes, dates, jaggery, cashew nuts and badam in a mixer grinder.
- Lastly add the coconut gratings and give a grind.
- Make small 1 “inch size balls.
- Store it in an air tight container.
- It’s very nutritious for growing children, which has lot of iron, protein and fiber.
Variations
Make this without coconut to store for longer period.
Posted in: Kids Special.
Tagged: Healthy laddu · Healthy Undalu · Nutri Laddu
Mar 27th, 2008
by vantillu.
Ingredients
- Cashew nuts – 1 cup, broken
- Milk – 1 cup
- Ghee – 1 cup
- Sugar – 2 cups
- Cardamom powder – 1 tsp
To garnish: Cashew nuts, badam and pistachios
Preparation Method
- In a mixer grinder, make a paste of cashew nuts along with the milk.
- Take a thick bottomed vessel, pour half a cup of water and add sugar in that.
- When the sugar got dissolved fully, mix ½ cup of ghee to it.
- Now add the cashew nuts and milk paste and stir continuously.
- Once it starts thickening, add the remaining half cup of ghee, cardamom powder & stir constantly.
- Reduce the flame to low.
- It will start coming up, remove from the stove and spread in a ghee greased plate.
- Make shapes of your choice, once it cooled and garnish with the nuts.
Posted in: Sweets.
Tagged: cashew bufi · cashew burfee · Cashew Delight
Mar 27th, 2008
by vantillu.
Ingredients
- Cashew nuts – 1 cup
- Ulavalu pindi/ Horse Gram flour – 2 cups
- Wheat flour – 4 cups
- Senaga pindi / Besan – 2 cups
- Corn flour – ¼ cup
- Milk – ½ liter
- Butter – ¼ cup
- Oil – 4 tbsps
- Salt to taste
Preparation Method
- Soak cashew nuts for about 2 hrs. Make paste of cashew nuts in mixer grinder and keep aside.
- Take thick bottomed vessel and add besan, wheat flour, horse gram flour, corn flour, salt & cashew nut paste.
- Knead like we do for chapathi dough by adding little by little milk to that.
- Pour 2 teaspoons of oil and make smooth dough & let it stand for an hour.
- Now make small round balls of lemon size and start spreading like we do for making chapathi on the chapathi presser.
- Spread butter on the top and fold to semi circle shape and then to triangle shape.
- Spread again on all sides using the chapathi presser.
- Heat tawa, place the chapathi on it and pour a spoon of oil around it once it starts showing bubbles.
- Reverse the side and cook till brown spots appear on the paratta.
- Remove from the tawa and serve hot with aloo sabji.
- The different kinds of flours, cashew nuts , milk and butter makes it rich and healthy food for growing kids. If you are diet conscious you can avoid butter and reduce the cashew nuts quanity.
Posted in: Kids Special.
Tagged: Cashew nut Paratha · cashew paratha · cashewnut paratha
Mar 26th, 2008
by vantillu.
Ingredients
- Maida – 1 cup
- Ghee – 1 tbsp
- Oil for frying
- Salt a pinch
For Stuffing
- Milk – 1 litre or Khova – 1 cup
- Badam – 10
- Cashew nuts – ½ cup
- Cardamom powder – ½ tsp
For Sugar Syrup
- Sugar – 1 ½ cups
- Food color a pinch
- Cardamom powder – ½ tsp
Preparation Method
- Roast the badam and cashew nuts in a tsp of ghee and make powder in a mixer grinder.
- Mix maida, ghee and salt. Add water and knead the dough like you do for puri.
- Let it be for an hour.
- You can make khova using milk or you buy the readymade khova available in the market.
- Mix a spoon of sugar in the khova. Add the powdered badam-cashew nuts, cardamom powder and one teaspoon of ghee.
- Now make small round balls from the dough.
- Spread it like we do for chapathi.
- Apply a layer of khova over one chapathi. Cover this with another chapathi made.
- Now roll the chapathi and cut into 1 inch rolls.
- Repeat the same with the rest of the dough and khova mixture.
- In a thick bottomed vessel, dissolve the sugar with equal amount of water.
- Keep in a medium flame. Add cardamom powder and food color in the syrup.
- Remove from the stove, when you get one string consistency.
- Heat oil in deep frying pan, fry the rolls to golden brown, drain and transfer to the sugar syrup.
- Once it soaked for some time, drain and keep it a plate.
- Delicious maida khaju rolls ready to serve.
Posted in: Sweets.
Tagged: Maida khaju Rolls
Mar 26th, 2008
by vantillu.
Ingredients
- Bread slices – 10, (milk or wheat bread)
- Potato – 2, boiled, optional
- Onion – 1, big size
- Milk – ½ cup
- Paneer or cheese – 1 tbsps, grated
- Red chilli powder – 1 tsp
- Coriander leaves – a handful, finely chopped
- Butter – 1 tbsp
- Salt to taste
To Grind
- Ginger – 1” piece
- Green chillies – 4
Preparation Method
- Cut the four brown color sides of the bread slices.
- Make the bread slices into pieces.
- Mash the boiled potato and mix with grated paneer or cheese, onion, powdered bread, ginger-green chillies paste, coriander leaves, chilli powder and salt.
- Add milk little by little and make dough like we do for chapathi.
- Heat the tawa (thick bottomed), and a handful of dough & spread on it.
- Cook on both the sides and apply butter on it.
- Serve hot with tomato sauce.
Posted in: Tiffins.
Tagged: Bread Parotta
Mar 24th, 2008
by vantillu.
Ingredients
- Buttermilk (slightly sour) – 4 glasses
- Mustard seeds – 1 tsp
- Ginger 2” piece- grated fine
- Asafoetida / Hing – ½ tsp
- Green chillies -2, chopped finely
- Coriander leaves – a handful, chopped finely
- Curry leaves – 2 sprigs
- Oil – 1 tsp
- Salt to taste
Preparation Method
- Make buttermilk with 2 cups of yoghurt and 2 cups of water. Blend well.
- Put buttermilk, ginger, green chillies, curry leaves chopped finely, coriander and salt to taste into a food processor and blend well.
- In a small pan heat the oil. When it is hot add the mustard seeds.
- They will splutter. When this happens add the remaining curry leaves and hing.
- Stir for a minute and remove from the stove.
- Add this to the buttermilk mixture and mix well.
- Serve chilled.
Variations
Instead of green chillies, you can substitute pepper powder or rasam powder.
Posted in: Uncategorized.
Tagged: Masala Buttermilk · Masala Chhanch · Masala Majjiga
Mar 24th, 2008
by vantillu.
Ingredients
- Velaga Pandu / Wood Apple – 1
- Curd – 2 cups
- Green chillies – 4, cut into two
- Coriander leaves – a handful, chopped
- Mustard seeds ½ tsp
- Oil -2 tbsp
- Salt to taste
Preparation Method
- Break the shell of velaga pandu and take the inner fleshy part in a bowl.
- Mix salt with that and keep aside.
- Heat oil in a kadai, add mustard seeds and green chillies.
- Mix this in the curd along with coriander leaves and keep aside.
- Mix the velaga pandu-salt mix in the seasoned curd before serving.
Posted in: Perugu Pachadi / Raita.
Tagged: Velaga kaya Perugu Pachadi · Wood Apple Raita
Mar 23rd, 2008
by vantillu.
Ingredients
- Grated Coconut – 2 cups, Medium tender
- Rice – 1 tbsp, soaked
- Sugar – ½ cup
- Cardamom Powder – ½ tsp
- Cashew nuts – 10
- Saffron – 5 strands
- Ghee – 1tsp
Preparation Method
- Take a coconut which is not very thick or very thin inside.
- Grate and grind along with a tablespoon of soaked rice & 1 ½ cups of water.
- Strain the milk; this is called first coconut milk. Pour again a cup of water and grind again.
- Filter the milk and keep it in a separate cup.
- Repeat once again to take the third milk.
- Keep separately the first, second and third coconut milk.
- Take a thick bottomed vessel and pour the third milk.
- Boil for 2 minutes and then add the second milk & sugar.
- Stir constantly as rice added in this, it may stick to the bottom of the vessel.
- Once the sugar has dissolved fully, add the first milk.
- Soak the saffron in a teaspoon of hot milk.
- Fry the cashew nuts in a teaspoon of ghee. Break the nuts into two.
- Mix the saffron, cardamom powder and fried cashew nuts.
- Remove the payasam from the stove, once it starts boiling. Boiling for long time may curdle the coconut milk.
- Delicious coconut milk payasam is ready to serve.
- Serve hot or in room temperature.
Posted in: Payasams / Kheer.
Tagged: coconut milk kheer · Coconut Milk Payasam · kobbari paalu kheer · Kobbari Paalu Payasam
Mar 23rd, 2008
by vantillu.
- Asthma people will have difficulty in breathing. At that time, take hot water in wide plate and immerse your legs in that. The heat will traverse through the foot and will get immediate relief.
- Using turmeric regularly in cooking avoids cancer, knee pain etc…
- Dry pudina/mint leaves in sun and make powder out of it. Add some salt and brush your teeth using this powder. Teeth related problems will never come.
- Cumin seeds /Jeera is the best home medicine for digestion. Include Jeera rice, jeera rasam kind of foods regularly in your diet. It will increase your immunity level. Eat roasted jeera along with banana before going to bed. You will have deep sleep.
- To reduce the thirst during summer, eat little sweetened saunf or sugar and plain saunf.
- Drink ½ cup buttermilk and 1 teaspoon Fenugreek seeds / Menthulu in empty stomach in the morning. This helps to reduce the body heat and constipation problem.
- Try to include garlic regularly in your food. It helps in reducing cholesterol.
- To get relief from stomach pain, try drinking warm water with four drops of ghee.
- Health Benefits of Amla : Amla (Indian Gooseberry) has vitamin C, phosphorus, iron, vitamin Band calcium. Cook this with water. Remove and soak in honey. It’s an excellent source of iron. Drink lot of water after eating amla, to avoid sour throat. Don’t eat amla when you have cold or cough. Helps eliminate urine freely. The phosphorus in this keeps your brain active. Amla helps in keeping you young forever. Eating this regularly avoids the nerve weaknesses.
- Mix equal quantity of crushed pepper, rock salt and lemon juice. Brush your teeth with this mixture for a week. Your teeth will become bright and white. It cures tooth related problems.
- Drink onion juice mixed with honey. It helps in reducing the blood pressure.
- Drinking bottle gourd (sorakaya) juice is very good for curing stomach ulcer, indigestion problems and stomach related problems.
- Oats has lot of ‘B’ group vitamins and 5 different minerals. Eating this daily, helps in eliminating toxins and reduces the cigarette smoking habit.
- Eat lot vitamin ‘A’ rich foods to get long hair, clear skin and for healthy eyes. Carrot, Pineapple, mango, strawberry, tomato, milk, cheese, curd, chicken, fish and egg are full of vitamin ‘A’
Posted in: Tips Tips Tips.
Tagged: amla benefits · asthma · clear skin · digestion · health tips · toothache
