Friday, January 30, 2015

Indo- chinese Mushroom rice


Ingredients:


Mushroom - 1 cup chopped (Portobello mushroom)

Ginger - 1/2 inch
Onion - 1 medium
Peas - 1/2 cup
Lemon juice - 2 tbsp
Mustard - 1/4 tbsp
Jeera - 1/4 tbsp
Hing - 1/4 tbsp
Curry leaves - 6
Chana dal - 1/4 tbsp
Urad dal - 1/4 tbsp
Rice - 1 cup (Cooked)
Chinese fried rice seasoning mix - 2 tbsp
Turmeric - 1/2 tbsp
Salt - as required
Ground nuts - 1/4 cup
Cashew nuts - 1/4 cup
Oil - 2 tbsp

Method:


1) In a pan, add oil. when oil is heated, add Mustard, Jeera, chana dal, urad dal, hing and curry leaves.

2) Now add ginger and fry until roasted well.
3) Once ginger is roasted, add ground nuts, cashew and fry until golden brown.
4) Now add Onion, peas and fry until 3/4 is cooked.
5) At this stage, add mushroom and fry until soft. Add oil if needed.
6) Once the mushroom is done, add turmeric, salt, chinese fried rice powder and 1/2 tbsp of lemon juice.
7) Now add rice and mix well for 2 mins.
8) Turn off the flame and add the remaining lemon juice and mix well.
9) Add salt if needed.

Indo - Chinese Mushroom rice is ready to be served with Onion Raita.





This is the seasoning mix i have used for preparing this dish



Churumuri / bhel puri


Ingredients:

Puri / Puffed rice - 1 Cup
Carrot - 1 cup (Grated)
Onion - 1 medium
Tomato - 1 Medium
Green chilly paste - 1 tbsp
Salt - as required
Chat Masala - 1 tsp
Coriander leaves - handful chopped
Fried Moong dal - 1/4 cup
Sev - 1/4 cup

Method:

1) In a bowl add grated carrot, finely chopped onion, finely chopped tomato (de-seeded), green chilly paste, chat masala, salt, chopped coriander leaves.
2) Mix well until nicely blended together.
3) Now add Fried Moong dal, Puri / Puffed rice and mix well.
4) Transfer this into serving bowl and sprinkle it with some coriander leaves and sev. If needed chat masala can also be sprinkled before serving.

Note:

1) Finely chopped green chillies can also be added instead of green chilly paste.
2) Chat masala can be substituted with lemon juice.





Tuesday, January 27, 2015

Pulusu attakalu


Ingredients:

Attakalu / Poha / flattenned rice - 1 cup
Tamarind pulp - 1 cup
Oil - 2 tbsp
Mustard - 1/4 tbsp
Jeera - 1/4 tbsp
Chana dal - 1/4 tbsp
Urad dal - 1/4 tbsp
Hing / Asafoetida - 1/4 tbsp
Curry leaves - 6
Green chillies - 4
Onion - 1/2 cup chopped
Coriander leaves - 1/4 cup

Method:

1) Wash attakalu properly, and soak it in tamarind pulp and salt.
2) Soak this for around 30 mins or until soft.
3) In a pan, add oil, mustard, chana dal, urad dal, hing, curry leaves, green chillies, onion.
4) Mix well and fry intil onions turn golden brown.
5) Now add the soaked attakulu and fry for around 2 mins. Garnish it with coriander leaves.

Tasty Pulusu attakalu is ready to be served.



Chilly cheese toast


Ingredients:


Garlic bread / Plain bread - 4 slices

Cheese - 1 cup (Grated) 
Tomato - 1 medium
Coriander leaves - 1/4 cup chopped
Pepper - 1/4 tsp
Salt - as required
Green Chillies - 2 medium

Method:


1) Preheat oven at 425 F for 5mins.

2) De-seed the tomato and chop finely. to this add finely chopped coriander, salt, pepper, and grated cheese. Mix well.
3) In a baking tray, line a parchment paper, and place the garlic bread slices. 
4) Spread the cheese mixture on the garlic bread slices.
5) Bake the garlic bread for 10 mins. Turn off the oven and leave it inside for over a min.

Chilly cheese toast is ready to be served.


Note:


1) You can use garlic spread if using plain bread.

2) Any kind of cheese works , but taste yummy with mozzerella cheese.
3) Green chillies can be avoided.



Gojju avalakki - Version 1


Ingredients:

Avalakki / Poha / Flattened rice - 1 cup
Tamarind pulp - 1 cup
Mustard - 1/4 tbsp
Jeera - 1/4 tbsp
Chana dal - 1/4 tbsp
Urad dal  - 1/4 tbsp
Curry leaves - 6
Hing / Asafoetida - 1/4 tbsp
Puliogare paste - 2 tbsp
Salt - as required
Jaggery - 1/4 tbsp
Shredded coconut - 1/4 cup

Method:

1) Soak Poha for about 30 mins in water. Add water until it sinks.
2) In a pan, add oil, mustard, jeera, chana dal, urad dal, Hing, curry leaves, puliogare paste and fry for 1 min.
3) Now add Tamarind pulp, Jaggery, salt and mix well.
4) Boil until the mixture thickens.
5) Now add the soaked ad softened poha, shredded coconut and mix well.
6) Close the lid and cook it for 3 mins and then turn off the flame.

Gojju avalakki is ready to be served. This could be served as a snack, breakfast, or during fasting. 



Spicy variety pakoda


Ingredients:

Raw banana - 1 medium
Potato - 1 medium
Green chillies - 4
Salt - as required
Gram flour - 2 tbsp
Rice flour - 2 tbsp
Ginger - 1 inch
Onion - 1 medium
Pudina / Mint leaves - 1/4 cup (Chopped)
Coriander leaves - 1/4 cup - (Chopped)
Oil - sufficient for frying


Method:

1) Wash the raw banana and potato well.
2) Take a pan, put the raw banana and potato ( don't peel off their skin before its cooked) and add water until it sinks.
3) Boil them until its completely cooked or soft.
4) Once cooked, peel the skin, grate them and keep it aside.
5) To this mixture, add finely chopped ginger, onion, green chillies, salt, mint leaves, coriander leaves, gram flour and rice flour.
6) Mix well. The water content in onion , potato and raw banana are generally sufficient to get the consistency of the dough.
7) If required add 2 tbsp of water to get the consistency of the dough.
8) Meanwhile heat oil. When oil is hot enough, fry the pakoda into golden brown.

Tasty and spicy pakoda is ready to be served with mint chutney or with tomato ketchup.


Monday, January 19, 2015

Flax seed chutney powder


Ingredients:

Flax Seed - 1 cup
Channa dal - 1/4 cup
Urad dal - 4 tbsp
Red chillies - 4
Coconut - 1/2 cup shredded
Jaggery - 1/4 cup powdered
Tamarind - amla sized.

Method:

1) Dry roast chana dal , urad dal and flax seeds separately until golden brown.
2) Allow it to cool.
3) Now add dried red chillies, Tamrind, Coconut, roasted flax seeds, chana dal, urad dal in a dry grinder and powder them.

Chutney powder is ready to be served.

Note:

1) Add ghee / Clarified butter to this chutney powder and serve it with hot rice.

Tuesday, January 13, 2015

Khata Paneer gravy


Ingredients:

Paneer - 1 cup (Cubes)
Sour creame - 6 tbsp
Tomato paste - 3 tbsp
Garlic - 3 cloves
Ginger - 1/2 inch
Jeera / Cumin seeds - 1/4 tbsp
Mustard - 1/4 tbsp
Hing - 1/4 tbsp
Curry leaves - 8
Butter - 3 tbsp
Chilly powder - 1/2 tbsp
Coriander powder - 1/2 tbsp
Turmeric powder - 1/4 tbsp
Salt - as required
Coriander leaves - 1/4 cup

Method:

1) In a pan, add 1 tbsp of butter and fry the paneer cubes until roasted to golden brown. Keep this aside.
2) In another pan, add other 2 tbsp of butter, followed by mustard, jeera, hing, curry leaves.
3) Add Ginger, garlic and fry until roasted.
4) Now add tomato paste and add some water / paneer stock and boil for 2 mins.
5) Add turmeric, chilly powder, coriander powder salt and mix well. Add some more stock if needed according to gravy consistency.
6)  Add fried paneer cubes and saute for 5mins. 
7) After 5 mins add sour creame and mix well. Cook for another 5 mins.

Garnish with coriander leaves and Khata paneer gravy is ready to be served.



Aloo Mushroom curry


Ingredients:

Aloo / Potato - 1 cup (Chopped in cubes)
Mushroom (portobello)  - 1 cup
Peas - 1/2 cup
Tomato paste - 4 tbsp
Tomato - 1/2 cup (chopped)
Garlic - 3 cloves
Ginger - 1/2 inch
Red chilly powder - 1/2 tbsp
lemon juice - 2 tbsp
Milk - 1 cup
Salt - as required
Coriander powder - 1/2 tbsp
Ghee - 2 tbsp
Mustard - 1/4 tbsp
Jeera - 1/4 tbsp
Hing - 1/4 tbsp
Curry leaves - 6
Chana dal and urad dal - 1/2 tbsp

Method:

1) In a pan, add ghee, mustard, jeera, hing, chana dal, urad dal, curry leaves.
2) Now add ginger, garlic and fry until golden brown.
3) Add chopped potato and fry for around 5 mins.
4) Now add peas followed by chopped mushroom and saute for around 3 mins.
5) When mushroom, peas and potato are well cooked, add chopped tomatoes and tomato paste.
6) Cook for around 3 mins. Now add the red chilly powder, coriander powder, salt.
7) Add milk and mix well. Allow it to cook for another 5 mins.
8) Now add the lemon juice and garnish with coriander leaves.

Aloo mushroom curry is ready to be served.


Matar paneer curry / Peas cottage cheese gravy


Ingredients:


Paneer / cottage cheese - 1 cup (shredded)

Peas - 1 cup 
Water - 2 to 21/2 cups 
Turmeric powder - 1/4 tbsp
Red chili powder - 1/4 tbsp
Garam masala powder - 1/4 tbsp
Coriander powder - 1/2 tbsp
Cumin seeds - 1/4 tbsp
Ghee - 2 tbsp
Coriander leaves - for garnishing
Salt - as required
Tomatoes - 3 medium
Onion - 1 medium
Green chili - 2
Ginger - 1/2 inch
Garlic - 3 cloves
Cashews - 6

Method:


1) Blend Tomato, onion, soaked cashew, ginger, garlic, green chillies into fine paste and  keep it aside.
2) In a pan,  add ghee. Add cumin seeds followed by the grinded paste.
3) Fry for 6-7 minutes on a medium flame till the ghee separates from the paste.
4) Now add all the dry spice powders and stir. add the peas or matar, water and salt.
5) Cook until the peas are well cooked. 
6) Once the peas is cooked add the shredded paneer . Saute and cook for 2-3 mins.
7) Garnish matar paneer with coriander leaves.

Serve matar paneer with chapathi, rotis, parathas, naan or rice.

Note:


1. If the tomatoes are sour, then sweeten the gravy by adding some sugar.