2012/09/28

BUTTER NAAN




INGREDIENTS :

Self raiising flour - 2 cups
Salt to taste
Milk - 1/2 cup
Butter

METHOD OF PREPARATION :

1) Knead a soft dough with the above ingredients and keep aside for 3 hrs except butter.
2) Make a big ball of it and roll it thick .
3) Heat tawa and apply water to one side of the naan .Place the wet side on the tawa.
4)Turn the tawa and cook naan directly on the flame , till brown spots appear .
5)Once done , place the tawa back to the stove and add butter .

Once done , Serve hot .

2012/09/27

COCONUT RICE / THENKKAI SADAM




INGREDIENTS:


Channa dal - 1 tsp
Mustard seeds,Urad dal - 1 tsp
Curry Leaves and Coriander leaves
Groundnut-1 tsp
Rice- 1 cup
Coconut - 1/2 of the whole coconut
Cashews-5 nos


METHOD OF PREPARATION:


1) Cook rice with 1 1/2 cup of water and cool it aside.
2)  Heat oil/ghee in a kadai.Once hot,add mustard and urad dal.When it splutters,add channa dal,peanuts,cashews and curry leaves.Fry them till roasted.
3) Add red chillies and saute for a minute.
4) Add the grated coconut and fry till the raw smell leaves and gets roasted well .Cook in slow flame till the flavour rules out and coconut is slightly golden.
5) Once done , mix it up well with Rice.


Serve hot with Coconut Chutney.

CABBAGE CHUTNEY

Vegetable chutney's are more famous in Hyderabad . Food menu in marriages will never miss vegetable chutney . I had this chutney when i was admitted in Hospital for delivery.Yummy foods will be served to patients in the hospital . Outside foods are not permitted . This chutney is one among those yummy foods served . Got this recipe from my neighbour . 




INGREDIENTS :

Cabbage - 2 cups
Tomato - 1 medium
Tamarind - a small piece
Coriander leaves and Curry leaves .
Green chillies - 2
Channa dal - 1 tsp
Red chillies - 2
Ginger - a small piece
Garlic - 3 cloves
Salt to taste
Asafoetida - a pinch
Mustard and Urad dal - 1 tsp each
Turmeric powder - 1/2 tsp
Chilli powder - 1 tsp

METHOD OF PREPARATION : 

1) Heat oil in a pan . Once hot , roast channa dal well . Followed by green chillies , tomato , ginger,coriander leaves,asafoetida and garlic.
2) Once done , add chopped cabbage , turmeric powder and chilli powder with little water . Cover with a lid,cook in slow flame till done.
3) Allow it to cool and grind it coarsely with salt.
4) Temper it with Mustard , Urad dal , Red Chillies and Curry leaves.

Serve hot with Rice , Roti / Dosa /Idli .

HORSE GRAM SUNDAL




INGREDIENTS : 

Horse gram - 2 cups
Salt to taste

FOR TADKA : 

Onion - 1 finely sliced
Urat dal - 1 tsp
Mustard  - 1 tsp
Grated Coconut - 2 tbsps
Red Chillies - 3

METHOD OF PREPARATION : 

1) Pressure cook gram for 3 whistles and keep aside.
2) Meanwhile , Heat oil in a kadai . Once hot , add mustard and urat dal . Saute till roasted .
3) Followed by coconut and saute till the flavour rules out .
4) Then , add onion and saute till tender . Add salt if needed .
5) Finally , add the cooked gram in it and mix it up well . Saute them in a slow flame for 5 minutes . 

Remove from the flame and serve hot .







Priti's Festive Food - Ganesh Chathuti event, 


2012/09/26

CHICKEN FRY WITH EGG



INGREDIENTS :

Chicken legs - 8
Chilli powder -  2 tsps
Eggs - 2
Corn flour - 2 tspsTurmeric powder - 1 tsp
Chicken masala - 2 tsps
Salt to taste
HP sauce - 2 tsps

METHOD OF PREPARATION : 

1) Marinate the chicken with the above ingredients and leave in fridge for 1 hour.
2) Heat oil . Mix eggs well wit corn flour . Coat chicken in with egg  mix and then deep fry them .
3) Squeeze lemon over it and serve hot.

Know your flours - Corn flour by me started by Jagruthi .

2012/09/25

PRAWN CHEESE PASTA





INGREDIENTS :


Pasta - 1 packet
Prawns - 100 gms
Cheese -2 slices
Salt to taste
Tomato sauce- 2 tsps

METHOD OF PREPARATION :

1 ) Heat oil in a kadai . Fry prawns with chillipowder, salt and turmeric powder till done . 
2) Boil pasta  with a spoon of oil till done .
3) Once done , mix pasta with the prawns and sauce in slow flame and add cheese .Mix it up well .Serve hot.


Linking it up with Fast Food Event - Pasta by me .

CHEESY VEGGIE PASTA



INGREDIENTS :


Pasta - 1 packet
Veggies - 1 cup(Carrot/Cabbage)
Cheese -2 slices
Salt to taste
Red Chillies  - 2

METHOD OF PREPARATION :


1 ) Heat oil in a kadai . Saute carrot and cabbage till done . Allow it to cool down and then grind it with Red chillies,salt and 1/2 tsp jeera very finely.
2) Boil pasta  with a spoon of oil till done .
3) Once done , mix pasta with the grinded veggies in slow flame and add cheese .Mix it up well .Serve hot.


Linking it up with Fast Food Event - Pasta by me .



2012/09/24

VIRUDHUNAGAR PORICHA PAROTTA / FRIED PAROTTA




INGREDIENTS : 

Maida - 2 cups
Oil 
Salt to taste



METHOD OF PREPARATION :

1) Knead flour with sufficient water to a soft dough Add more oil while kneading to make it more soft .
2) Knead it in  the morning for making parotta for dinner . Keep the dough in a clean air contianer covered for 6- 7 hours.
3) Apply oil to your hand, roll small balls of the dough and roll as shown.
4) Roll it like a spiral pattern.
5) Add a spoon of oil of it and beat it with your palms as for poli .
6) Heat oil in a kadai . Once hot , deep fry it till crispy .

Serve with Chicken Chalna.

2012/09/23

HONEYED FRUITS




































INGREDIENTS :

Sliced Apple , Pear , Banana - 1 bowl
Honey

METHOD OF PREPARATION :




Mix honey with fruits .



Linking it with Know your Sweetness event-Honey by me started by Jagruthi .



2012/09/22

HONEY WATER




INGREDIENTS :

Hot water 
Honey

METHOD OF PREPARATION :


Mix 2 tbsps of Honey with Hot water .

 A glass of this honey water in the morning instead of coffee/tea helps you to reduce weight .A home remedy from my grandmother and mom.

Linking it with Know your Sweetness event-Honey by me started by Jagruthi .



OATS PARUPPU PAYASAM




INGREDIENTS :

Masoor dal -- 1/2 cup

Oats - 1/2 cup
Cardamom pods - 4
Cashews - 6
Raisins - 6
Milk - 1/2 litre

Dessicated coconut-1/2 cup
Sugar as per your taste.


METHOD OF PREPARATION : 

1 ) Ghee roast oats with coconut till the flavour rules out .
2) Boil milk with sugar till it thickens .
3) Meanwhile , cook dal with equal quantity of water .
4) Once dal is done , mix it well with oats and coconut .

5) Finally ,mix them well in milk without lumps . Stir continuously .Garnish with nuts and Raisins.

Linking it with Indrani's "Spotlight : Festive Food"event hosted by Chandrani, 


 

Priti's Festive Food - Ganesh Chathuti event, 















2012/09/20

PARUPPU OATS POORANA KOZHUKATTAI

Happy Vinayakar Chathurti to all !!! With my painted Vinayakar , we had a lovely celebration . Special recipes include Horse gram sundal , Paruppu oats Kozhukattai , Paal Kozhukttai and Oats paruppu payasam . 




INGREDIENTS :

Oats - 1/4 cup
Dessicated coconut - 1 cup
Sugar - 1 cup
Masoor dal - 1/4 cup
Raisins -few
Cashews - few




METHOD OF PREPARATION :

1) Cook dal till soft .
2) Ghee fry dessicated coconut,oats,raisins,cashews and sugar . Mix dal to it and mix it up well for pooranam.
3)Knead rice flour with warm water and oil.
4)Make a ball of it , flatten it and fill it with poornam and fold i.
5)Steam cook them in idli pan. 




Serve hot.

Linking it with Indrani's "Spotlight : Festive Food"event hosted by Chandrani, 




Priti's Festive Food - Ganesh Chathuti event, 





2012/09/18

TOASTED EGG CURRY




INGREDIENTS :

Boiled eggs -- 6
Tomato --2 big
Onion --2 big
Mustard and Jeera -- 1 tsp
Curry leaves and Coriander leaves
Salt to taste
Coconut Milk -- 1 cup(Fresh/tinned)
Mutton masala- 1 tsp
Garam masala -- 1/2 tsp
Turmeric powder - 1 tsp
Chillipowder / Sambar powder -- 2 tsps

METHOD OF PREPARATION :

1) Heat oil in a pan . Once hot,add mustard and jeera . When it starts to splutter , add chopped onion and saute till tender .
2) Then add chopped tomato and saute it till skinny .Meanwhile , toast boiled eggs halved with little salt,chilli powder and pepper powder in a separate pan.
3) Add coconut milk with all the powders and salt.Cover with a lid and allow it to boil.
4)  Once it starts boiling, add toasted egg to it .
5) Remove from flame when the oil separates .

Garnish with coriander leaves .Serve hot with rice

2012/09/16

PASTA BIRIYANI




INGREDIENTS :

Pasta - 1 packet
Veggies - 1 cup
Tomato - 1
Onion - 1
Green pepper - 1

Ginger paste - 1 tsp
Cinnamon - 2
Cloves - 1
Bay leaves - 1
Salt to taste

Chilli powder - 1 tsp
Garam masala powder -- 1 tsp
Turmeric powder -- 1 tsp
Pudina
Coriander leaves


METHOD OF PREPARATION :

1 ) Heat oil in a kadai . Add whole spices till the flavour rules out .Followed by sliced onion and fry till transparent.
2) Add chopped tomato and fry till it mixes well with onion.
3) Add ginger  paste,pepper, pudina,coriander leaves and bay leaves.
4) Then add all the powders ,land salt. Add pressure cooked veggies,cook for 2 whistles.Strain the water.
5)  Boil pasta in the vegtable stock with a spoon of oil till done .
6) Once done , mix pasta with the masala .Garnish with coriander leaves.


Linking it up with Fast Food Event - Pasta by me .



2012/09/15

CHICKPEA BRINJAL CURRY



 .


INGREDIENTS : 


Chickpeas- 1 cup
Brinjal - 100 gms
Sambar Powder - 2 tsps
Turmeric powder - 1 tsp
Kuzhambu milagai podi - 1 tsp
Curry leaves
Salt to taste

Red Chillies - 3
Mustard , Jeera - 1 tsp each
Onion -  1 chopped
Tomato - 1


STEPS TO BE FOLLOWED : 


1) Soak chickpes over night and pressure cook chickpeas and keep aside .
2) Heat oil in a kadai . Once hot , add mustard ,red chillies and jeera . When it splutters , add onions and saute till tender .
3) Add tomato , brinjal and saute it well .
4) Add all the spice powders and salt . Mix it up well till the raw smell leaves.
5) Followed by cooked chickpeas . Mix it up well .
6) Add little water and cook in slow flame till the oil separates out .
Serve hot with rice .

PASTA CHICKEN SOUP



INGREDIENTS :

Pasta - 1/2 packet
Boneless chicken - 1 cup
Mixed veggies - 1/2 cup
Chilli powder - 1 tsp
Chicken masala - 1 tsp
Mint leaves
Corn flour - 2 tbsps
Milk Cream - 1 tsp
Pepper powder - 1 tsp
Jeera powder - 1 tsp

METHOD OF PREPARATION:


1) Boil pasta with sufficient water till done with a spoon of oil , strain the remaining water and keep aside .

2)Marinate chicken with chilli powder,chicken powder , salt for 30 min.
3)Heat oil in a pan . Saute veggies till done .Followed by addition of chicken , spice powders , sauce and salt .Cook till chicken is well cooked with sufficient water .
4) Finally add pasta,cream and mix it up well with chicken and veggies .Add  a cup of water .Mix corn flour in water and add to it for thick consistency .Garnish with mint leaves.

Linking it up with Fast Food Event - Pasta by me .





Know your flours - Corn flour by me started by Jagruthi .

2012/09/14

GHEE UTHAPPAM - PLAIN




 INGREDIENTS :

Raw rice -  1 cup
Boiled rice - 1 cup
Urat dal - 1 cup
Channa dal - 1/2 cup
Aval- 1 handful
Methi seeds - 2 tsps
Salt to taste
Ghee



METHOD OF PREPARATION :

1) Soak the above ingredients except salt and ghee for 4-5 hours .
2)Grind them to fine dosa batter not too watery.Ferment it overnight.
3) Heat tawa . Spread a ladle of batter a bit thicker .Add ghee to its sides.





4)Flip to its sides till done.Prick it with knife on it and add some ghee to it for more taste.

Serve hot with Sambar/Chutney .

2012/09/13

OATS HONEY BISCUITS/COOKIES







INGREDIENTS :

Oats powdered - 1 cup
Self Raising flour - 1 cup
Fresh yogurt - 1/4 cup
Vegetable oil 




Sugar - 3 scoops
Honey-1/4 cup

METHOD OF PREPARATION :

1) Knead the above ingredients to soft dough . 
2) Preheat the oven to 240 deg c for 5 minutes . 





3)Meanwhile , roll dough firmly with the rolling pin and cut out small cirlces of it.
4)Grease baking pan with oil . Place them in it and bake for 15 minutes till done .




Linking it with Know your Sweetness event-Honey by me started by Jagruthi .




Linking it up with Party Snacks Food by Snehidhi.