Cook Book

Gobi Manchurian (Cauliflower Manchurian)

2011-06-16T09:05:00.000-07:00

Ingredients:

Cauliflower (cut into bite size pieces) - 1 pound
Maida ( all purpose flower) - 1 cup
Corn Flour - 2 Tbsp
Ginger paste - 2 tsp
Green Chili (finely chopped) - 2
Bell pepper (finely chopped) - 1/2 cup
Soy Sauce - 2 Tbsp
Tomato Sauce - 2 Tbsp
Oil - 3 Tbsp
coriander (finely chopped) - for garnish
Salt as per taste
Garlic Paste (optional) - 2 tsp
Onion (finely chopped, optional) - 1/2 cup

Procedure:

In boiling water add 1 Tbsp of salt and Cauliflower pieces. After 3 minutes drain and keep aside.
Make a batter with maida, corn flour, salt,and half of the ginger and garlic paste(optional).
Dip cauliflower pieces in the batter and deep fry them to a golden brown color. Keep them aside on paper towels.
In another pan heat oil and add ginger paste, garlic paste and green chilies. Now add onion (optional) and fry till golden brown color.
Next add the bell pepper, fry for another 3 to 4 minutes.
Add soy sauce, tomato sauce and salt.
Now add the deep fried cauliflower pieces. Stir for another 3 to 4 minutes till all the pieces are coated.
Garnish with coriander and serve hot.

This is a deep fried recipe. Here's a link to the healthier version of the same recipe, Baked Gobi Manchurian.

Phalli Pacchadi ( Groundnut Chutney )

2010-05-20T18:18:00.000-07:00

Ingredients:

Groundnuts - 1 cup
Chana dal - 1/4 cup
Tamarind - 1/2" ball
Curry leaves - a handful
Green chili - 2
Red chili (dry) - 1
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Ghee (clarified butter) - 1 tsp
Salt to taste.

Procedure:

Soak tamarind in a cup of hot water for 15 minutes. Remove seeds if present.
Add 1 tsp oil to a flat bottomed pan on medium heat.
Roast groundnuts, chana dal and curry leaves lightly (about 5 minutes).
Grind together roasted groundnuts, chana dal, curry leaves, tamarind, green chili, cumin seeds and salt to smooth chutney with little water.
Season with mustard seeds, couple of curry leaves and red chili in a spoonful of ghee.

It's ready to be served. Goes well with Idlis.

Tip: You can use 1 cup grated green mango or grated green apple in place of tamarind.

Pancake Puffs

2010-05-17T14:53:00.000-07:00

Ingredients:

Pancake Mix - 2 cups
Milk - 1 cup
Carrot - 1 large
Ginger - 1/2" piece
Cranberries - 1/2 cup
Salt - 1/4 tsp

Procedure:

Peel and grate carrot and ginger.
Mix grated carrot and ginger with rest of the ingredients.

Place a gunta pongadalu (pancake puff) skillet on medium to medium high heat.
Put a drop of oil in each of the moulds.

Pour a spoonful of pancake batter in each of the moulds.

Cover and cook for about 3 minutes. The batter will puff up into a round ball.

Turn them over and cook uncovered for about 2 more minutes.

They are ready to be served. Goes well with any chutney or spicy dip.

Tip: The carrot in this recipe can be substituted with any other vegetable of your choice, like zucchini, spinach, cilantro etc. Similarly cranberries can be substituted by raisins.

Akki Rotti

2010-05-15T11:35:00.000-07:00

Ingredients:

Rice Flour - 2 cups
Onion ( finely chopped ) - 1 medium
Coconut powder ( optional ) - 1 Tbsp
Chili powder or green chili chopped - 1 tsp
Curry leaves chopped - 2 tsp
Cumin seeds - 1 tsp
Ghee - 1 Tbsp
Salt to taste.

Procedure:

Bring 4 cup of water to boil. To this add ghee, cumin seeds and salt.
Turn down the heat to simmer and add rice flour slowly while whisking.
Once all the rice flour is added, keep stirring until all the water is absorbed and is in a kneading consistency. Turn off the heat.
To this add coconut powder, chopped onion, curry leaves and chili. Mix well. Let it cool down a bit.

Add 1 tsp oil to a non stick pan.
Next place a tennis ball sized dough in the middle of the pan. Using fingers, spread it out evenly into a circle.

Place it on medium heat cover and cook for 5 to 8 minutes.

Next turn it over and cook uncovered for 3 more minutes. It is ready to be served.

Tip: Use 2 separate pans to make akki rotis. This way while one is cooking, you can get the next one ready. Makes it go faster.

Baingan Bharta ( Roasted Eggplant Chutney )

2010-04-29T00:13:00.000-07:00

Ingredients:

Large Eggplant - 1
Tomatoes - 2 to 3
Onion ( finely chopped) - 1 medium
Ginger (grated) - 1" piece
Cilantro (finely chopped) - 1/2 cup

Cumin - 1tsp
Cloves - 3
Cardamom - 2
Cinnamon stick - 1"
Red Chili - 1
Turmeric - 1/4 tsp
Salt to taste.

Procedure:

Preheat the oven to 400 degree Fahrenheit.
Cut eggplant in half lengthwise and tomatoes into thin slices as shown.
Drizzle olive oil and sprinkle salt on both sides of eggplant and place cut side down in a baking dish.
Place sliced tomatoes in a separate baking dish and drizzle olive oil and sprinkle salt.
Bake the eggplant in the oven for 30 minutes.
Now place cut tomatoes in the oven, along side eggplant and bake for 15 minutes.
Remove both eggplant and tomatoes from oven and let cool for 10 minutes.
Now scrape off the eggplant and remove the peel. Set it aside.
Add 1 tbsp of oil in a thick bottomed pan on medium heat.
When the oil is hot add cumin, cloves, cardamom, cinnamon and chopped onion.
When the onion is translucent about 3 minutes, add grated ginger, red chili cut into pieces and turmeric. Cook for a minute.
Next add scraped eggplant, tomatoes, cilantro and salt. Mix well and cook for 5 minutes.
It is ready to be served.

Tip: Baking the eggplant makes this dish so much easier to prepare as opposed to roasting on stove top, which is a lot messier.

Idli

2010-04-18T15:56:00.000-07:00

Ingredients:

Urad dal - 1 cup
Idli rava - 2 and 1/2 cups
Salt - 1/2 tsp

Procedure:

Clean and soak urad dal and idli rava separately for 6 to 8 hours.
Grind them together to a smooth batter with little water.
Add salt to batter and mix well.
Cover and keep in a warm place overnight for fermenting.
Once fermented mix well with a wooden spoon, allowing air to escape.
Grease the bottom of individual idli moulds with oil. Place batter in each idli mould.
Add 2 cups of water to a large vessel on medium high heat.
Place the idli stand in the vessel and cover and steam cook for 15 minutes.
Turn off the heat. Let it cool for 5 minutes.
Next dip a spoon in cold water and carefully remove each idli.

It is ready to be served. Goes well with groundnut chutney.

Guttu Vankai Koora ( Stuffed Indian Eggplant Curry )

2010-03-17T18:25:00.000-07:00

Ingredients:

Indian Eggplant - 12 to 18 (even sized)
Peanut Butter - 5 tsp
Vangi bhath powder - 5 tsp
Rice flour - 3 tsp
Pepper powder -1/2 tsp
Salt to taste.

Procedure:

Wash the eggplants. Slit them lengthwise as as shown in the picture. Set them aside.
Mix together peanut butter, vanghi bhath powder, rice flour and pepper powder into a paste.
Stuff the mixed peanut butter paste into every eggplant.
Place the eggplants in a flat bottomed pan with 2 table spoons of oil.
Cook on medium heat for 10 minutes.
Turn the eggplants over to cook the other side.
Cover and cook for 5 more minutes. It's ready to be served. Goes well with steamed rice.

Tip: By using peanut butter instead of whole peanuts, you can save tons of prep time.

Ugadi Pacchadi ( Ugadi Chutney )

2010-03-15T23:52:00.000-07:00

Ingredients:

Raw Mango - 1
Ripe Banana (optional) - 1
Jaggery (1" pieces) - 3
Neem Flowers - a few
Tamarind - 1" ball
Pepper Powder - a pinch

Procedure:

Soak Tamarind in a cup of hot water for 10 minutes and extract its juice.
In the meantime cut mango and banana into small even pieces as shown.

Pick out few neem flowers and set them aside. Grate the jaggery.
Mix together mango pieces, banana pieces, grated jaggery, neem flowers, tamarind juice and pepper powder in a bowl. Ugadi pacchadi is ready.

Happy Ugadi Everyone!

Green Beans Vepudu ( Whole Green Beans Curry )

2010-03-14T14:32:00.000-07:00

Ingredients:

Whole green beans (ends cut) - 1 lb
Onion ( chopped ) - 1 medium
Ginger garlic paste - 2 tsp
Bread crumbs - 1 cup
Cumin ( Zeera ) - 1/2 tsp
Mustard seeds - 1/2 tsp
Chana dal - 2 tsp
Turmeric - 1/4 tsp
Chili powder - 1 tsp
Salt to taste.

Procedure:

Add 1 Tbsp olive oil in a non stick pan on medium heat. When the oil is hot, add mustard.
Once the mustard starts to sputter, add cumin, chana dal and chopped onion. Fry until onion turns translucent, about 3 minutes.
Next add ginger garlic paste, turmeric and chili powder. Fry for another 5 minutes.
Now add green beans and salt. Mix well, cover and cook for 12 to 15 minutes stirring occasionally.
Next uncover and cook for another 5 minutes or until green beans are done.
Finally add bread crumbs and mix well. Let it cook for 3 minutes. It's ready to be served.

It is usually hard to get kids to eat green beans, but this recipe all my grandchildren seem to love.

Tip: You could replace fresh green beans with frozen whole green beans. Since the ends are already cut, it saves a lot of prep time.

Stuffed Bell Pepper

2010-03-12T20:00:00.000-08:00

Ingredients:

Bell peppers ( colored ) - 4 to 6
Cooked pilaf - 3 to 4 cups
Ghee (or butter) - 2 tsp

Procedure:

Preheat the oven to 400 degree Fahrenheit.
Cut each bell-pepper in the middle to make 2 halves. If the bell pepper is too small, just cut the top off. Remove the seeds.

Coat the cut bell peppers with ghee (or melted butter) on the outside.
Fill each half with pilaf. I used brown rice pilaf.
Bake in the preheated oven for 15 to 18 minutes.

Serve with any gravy curry or chutney. I used pistachio chutney.

Plantain Stem Chutney

2010-03-02T08:31:00.000-08:00

Ingredients:

Plantain Stem(take only middle part of the stem cut into 1" cubes) - 1 cup
Yogurt(curds) - 1 cup
Cilantro(chopped)- 1 cup
Ginger(grated)- 1" piece
Green Chili (medium) - 1
Cumin seeds - 1 tsp
Salt to taste.
Mustard - 1/2 tsp
Urad dal - 1/2 tsp
Red chili - 1
Curry leaves - a few
Ghee or oil for seasoning -1 tsp

Procedure:

In a blender add the first seven ingredients and grind to a smooth paste.
Add 1 tsp of ghee to a small tava on medium heat.
Next add mustard, urad dal, red chili cut into 2 pieces and curry leaves.
As the mustard begins to sputter, turn off the heat and add it to the ground chutney.

Its ready to be served. Goes well with dosa, idli and as a dip for pakoras.

Sweet Dosa

2010-01-24T08:50:00.000-08:00

Ingredients:

Red rice ( soaked in water overnight )- 1 cup
Coconut ( grated ) - 1/2 cup
Jaggery ( grated ) - 1 cup

Procedure:

Grind red rice to smooth paste by adding water little bit at a time.
Next add grated jaggery and grated coconut and grind again to smooth batter(like Dosa batter.
Add a pinch of pepper powder to taste and mix well.
Make like Dosas.

Coconut Laddu (Kobbari Undalu)

2009-12-14T09:06:00.000-08:00

Ingredients:

Grated coconut - 1 cup
Jaggery (Bellam) - 3/4 cup

Procedure:

Place a thick bottomed pan on medium to low heat.
Put grated jaggery and 2 tsp of water and stir frequently.
When the syrup starts to bubble and is thick add the grated coconut.
Keep stirring until the mixture leaves the edges of the pan. Turn off the heat.

Let it cool down a bit. Grease your palms with oil or ghee and roll the mixture into small balls.

Tip: When the syrup starts to bubble, put a couple of drops of syrup into a cup of cold water. If the syrup turns into a soft ball as you roll it with your fingers, it is the right time to add the grated coconut.

Pistachio Chutney (Pista Pachadi)

2009-09-25T20:21:00.000-07:00

Ingredients:

Pistachios (shelled) - 1 cup
Carrot (grated) - 1 cup
Tomato (cut pieces) - 1 cup
Coconut milk - 2 Tbsp
Red chili - 2
Cumin (Zeera) - 2 tsp
Mustard - 1 tsp
Curry leaves - 3 to 4
Raisins - 1/2 cup
Cashew nuts - 1/2 cup
Salt per taste.

Procedure:

Add 1 Tbsp ghee to a pan on medium heat.
Add 1 tsp cumin, cut tomatoes, salt and cook covered for 8 to 10 minutes stirring occasionally. Keep it aside.
In a blender add pistachios, carrots, raisins, cashew nuts, coconut milk, 1 red chili along with the cooked tomatoes.
Add 2 cups water and grind into smooth paste.
Season with mustard, curry leaves, cumin and a red chili.

This chutney is ready to be served.

Note: If using salted pistachios use very little salt.

MLA Pesarattu

2009-07-21T19:11:00.000-07:00

Ingredients:

Pesarapappu (Moong dal) - 2 cups
Rice - 2 cups
Ginger (grated) - 1" piece
Red chili (or green) - 1 or 2
Cumin (Zeera) - 2 tsp
Salt - as per taste.

Preparation:

Soak the moong dal and rice for 4 hours.
Drain rice and moong dal and grind to a smooth paste with remaining ingredients and little water. Make a batter similar to dosa batter.
Make pesarattu (just like dosas).

Put 2 Tbsp of Upma in each and spread evenly.
Roll it and serve with chutney.

Cilantro tomato chutney and apple chutney are my preference.

Note: Follow the recipe for upma and dosa by clicking on the respective links.

Mango Smoothie

2009-07-07T18:39:00.000-07:00

Ingredients:

Ripened Mango - 1
Milk - 1 cup
Yogurt - 1/2 cup
Sugar - 3 tsp
Cardamom - 1 whole
Almonds - 5 or 6
Pistachios (optional) - for garnishing

Procedure:

Soak almonds in water for an hour.
Peel and cube the mango.
Peel the cardamom and discard the shell.
In the blender blend together mango cubes, yogurt, milk, cardamom and soaked almonds to a smooth consistency.
Transfer to serving cups and garnish with dry nuts like pistachios.

Simply delicious for any time of the day.

Brown Rice Pilaf

2009-06-17T20:49:00.000-07:00

Ingredients:

Brown rice - 2 cups
Milk - 1 cup
Blacked chana ( soaked overnight) - 1/2 cup
Peanuts (soaked overnight) - 1/2 cup
Mixed Vegetables (cut evenly) - 2 cups
Green peas - 1 cup
Ghee (clarified butter) - 2 Tbsp
Cloves - 2
Cardamom - 2
Cinnamon - 1" piece
Turmeric - 1/4 tsp
Salt to taste.

Procedure:

Rinse and soak brown rice in water for half an hour. Keep it aside.
Place a thick bottomed pan on medium heat. Put ghee.
As the ghee gets warm, add cloves, cardamom, cinnamon, turmeric, cut mixed vegetables, green peas and salt.
Cover and cook for 10 minutes stirring occasionally.
As the vegetables are half way done, add black chana and peanuts.
Cook for ten more minutes stirring occasionally.
Next drain the water and add the brown rice. Cook for 5 minutes.
Now add 2 cups hot water and 1 cup hot milk.
Cook until all the liquid is absorbed.

Serve it with some chutney or raita.

Gavvalu (Sugar Coated Whole Wheat Flour Shells)

2009-02-16T17:14:00.000-08:00

Ingredients:

Whole wheat flour - 2 cups
Sugar - 2 cups
Butter - 2 Tbsp
Cumin powder (Zeera optional) - 1/2 tsp
Baking powder (optional) - a pinch
Salt - a pinch

Procedure:

In a large bowl mix together wheat flour and melted butter. Knead it into a dough adding little water at a time.
Make dough into 1/4" balls.
Press each ball on the backside of a fork with a thumb to form a shell shape.
Once done deep fry them in small batches on medium heat till they turn golden brown all around.
Drain them on a paper towel to remove excess oil. Set aside.
In a thick bottomed pan add sugar to 1 cup water on medium heat.
Stir occasionally until bubbles start to form and the consistency is that of a syrup.
Now reduce the heat to low and add all the deep fried shells (gavvalu) in the sugar syrup and mix well.
Keep stirring until all the shells are evenly coated with the sugar syrup.
Turn off the heat and continue to stir for a few minutes just to avoid the shells from sticking to each other.
Let them cool on a cookie sheet (any flat surface).

They are ready to snack away. Loved by kids and adults alike.

Oven roasted whole carrots

2009-02-12T14:34:00.000-08:00

Ingredients:

Carrots - a bunch (15 to 20)
Pepper powder - 1/4 tsp
Cumin powder (Zeera powder) - 1/4 tsp
Coriander powder (Dhaniya powder) - 1/4 tsp
Olive oil - 1 Tbsp
Salt to taste.

Procedure:

Preheat the oven to 375 degrees Fahrenheit.
Wash and peel the carrots and trim off the tops.

Place the peeled carrots in an oven safe dish.
Drizzle olive oil over carrots.
Next sprinkle ground pepper, cumin powder, coriander powder and salt to taste.
Mix well and place in the middle rack of the oven.
Bake for 15 minutes and flip the carrots.
Bake for 10 to 15 more minutes until tender.

A healthy way to cook carrots fast. A great side dish for any meal.

Anapakaya Pulusu (Bottle Gourd in Tamrind Gravy)

2009-01-14T22:33:00.000-08:00

Ingredients:

Bottle gourd (Anapakaya) - 2 small
Tomatoes - 4 medium size
Onion - 1
Cilantro (chopped) - 1/2 cup
Ginger - 1" piece
Red chili powder - 2 tsp
Turmeric - 1/4 tsp
Tamarind - 1" ball
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Curry leaves - a few
Asafoetida (Inguva) - a pinch

Procedure:

Wash and peel the bottle gourd. Cut them into circular pieces as shown.

Cut two tomatoes into small pieces.
Grind the other two tomatoes in a hand blender with a cup of water.
Soak tamarind in 4 cups of hot water. Extract juice from the tamarind and set aside.
Add 1 Tbsp of oil to a thick bottomed pan on medium heat.
When the oil is hot add mustard seeds, cumin seeds, curry leaves and asafoetida.
Next add grated ginger and onion cut into small pieces.
Saute until onion is translucent mixing occasionally (approximately 5 to 7 minutes).
Next add turmeric and chili powder and mix well.
Now add bottle gourd pieces and salt to taste. Mix well. Cover and cook for 10 minutes ( stirring occasionally ).
Next add the cut tomatoes, mix well and cover and cook for 10 more minutes.
Next add ground tomatoes and tamarind juice. Cover and cook for another 10 minutes.
Uncover and cook for 10 minutes.
Garnish with chopped cilantro. Serve it hot.

Goes very well with steamed rice.

Broccoli Rice (Broccoli Bhath)

2008-12-30T20:21:00.000-08:00

Ingredients:

Broccoli florets - 3 cups
Rice - 1 cup
Cashew nuts (halved) - 1/2 cup
Ginger (grated) - 2 tsp
Cilantro or Mint (chopped) - 1 cup
Green chilies - 1 or 2
Cloves - 2 or 3
Cinnamon - 2" piece
Cardamom - 2
Bay leaves - 2
Turmeric - 1/4 tsp
Vangi bhath powder - 2 tsp
Fresh lemon ( juice ) - 1 Tbsp
Ghee (optional) - 2 Tbsp

Procedure:

Cook rice with 1 and half cups of water. Keep it aside.
Add oil to a pan on medium heat. When the oil is hot add cloves, cardamom, bay leaves, cinnamon stick, green chilies followed by cashew nuts.
When the cashew nuts turn golden brown add turmeric, broccoli florets and salt. Cover and cook for 7 to 10 minutes.
Next add vangi bhath powder and mix well. Cover and cook for 3 more minutes.
Turn off the heat. Next add cooked rice, ghee and lemon juice. Mix well and cover and keep for 5 minutes before serving.

Goes well with yogurt. Vangi bhath powder is available in most Indian grocery stores. In case you can't find it you could follow this Vangi bhath powder recipe.

Almond Cookies

2008-12-10T09:28:00.000-08:00

Ingredients :

Almonds - 1 and 1/2 pounds
All purpose flour - 2 and 1/2 pounds
Butter - 1 pound
Brown sugar - 1 pound
Powdered Sugar. 1/2 pound
Milk - 1/2 cup
Baking soda - 1and 1/2 tsp
Baking powder - 2 and 1/2 tsp
Vanilla Essence - 5 tsp

Procedure :

Bring butter to room temperature.
Ground almonds coarsely in a food processor and keep them aside.
In a large bowl add all purpose flour, baking soda, baking powder, brown sugar, butter and mix thoroughly.
Next add almond powder and knead it well.
Mix milk and vanilla essence and sprinkle it all over the dough.
Leave the dough for 5 to 10 minutes to set.
Once the dough is set roll it into lemon sized balls. Place them on a cookie tray.
Bake at 350 degrees F for 20 to 25 minutes.
Once baked take them out of the oven and let them cool down.
Once cooled down roll them in powdered sugar one at a time.

My grand children love these cookies. I got this recipe from my friend Kusum Behan.

Pakodilu ( High protein Pakoras )

2008-12-08T07:41:00.000-08:00

Ingredients:

Moong dal - 1 cup
Urad dal - 1 cup
Cumin seeds - 1 tsp
Ginger (grated) - 1 tsp
Green chilies - 1 or 2
Cilantro (finely chopped) - 1 cup
Oil to deep fry.

Procedure:

Soak moong and urad dal in water for 5 to 6 hours.
In a food processor grind together urad dal, moong dal, cumin seeds and green chilies into a smooth batter using required amount of water.
Add grated ginger, chopped cilantro and salt to taste. Mix them well.
Heat oil in a thick bottomed dish.
When oil is hot put several spoonful of batter into oil and deep fry.
Flip them half way through until they are golden brown on both sides.
Drain them onto a paper towel.

A great tea time snack. Goes well with apple butter chutney. While grinding if you use a wet grinder instead of a food processor the dough comes out fluffy and pakoras will be softer.

Kashi Halwa (Ash Gourd Halwa)

2008-11-16T18:18:00.000-08:00

Ingredients:

Ash Gourd (Boodida Gummadi kaya) - 2 lbs Sugar - 2 cups
Ghee (Clarified Butter) - 2 Tbsp
Pistachios - 1/4 cup
Cashew nuts - 1/4 cup
Raisins - 1/4 cup
Cardamom powder - 1/4 tsp

Procedure:

Peel the ash gourd and remove the seeds. Next grate the Ash gourd. Keep it aside.
Place a thick bottomed pan on medium heat. Add grated ash gourd and sugar.
Mix well and let it cook until it thickens stirring occasionally.
Fry pistachios, cashew nuts and raisins in ghee and add it to the ash gourd along with the ghee.
Mix well and continue to cook on medium heat until the mixture begins to leave the edge of the pan.
Next add cardamom powder and mix well.

It is ready to be served. Can be served hot or at room temperature.

Chaegodeelu

2008-11-16T17:42:00.000-08:00

Ingredients:

Rice flour - 2 cups
Butter - 2 Tbsp
Curry leaves ( chopped coarsely ) - 2 tsp
Chili powder - 1/2 tsp
Coconut powder ( optional ) - 2 tsp
Cumin seeds - 1 tsp
Moong dal - 1 Tbsp
Salt per taste
Oil to deep fry.

Preparation:

Bring a cup of water to boil in a medium bowl.
Add butter, cumin seeds, chopped curry leaves, coconut powder, moong dal, red chili powder and salt.
Lower the heat and add rice flour while mixing constantly. Turn off the heat.
Knead it into a chapati dough. Cover and leave it for half an hour.
Grease a flat surface ( either a cutting board or chapati board ).
Take a small portion of this dough and roll it into a long rope 1/4" thick and form them into small rings 2" diameter.
When all the dough is done into rings deep fry them till light golden brown in color.

This is a mouth watering snack. It melts in the mouth as we start eating. Store them in a glass jar at room temperature.

Tip: Same dough could be made into appams. Take 1" ball and flatten into small round, about 2" wide. Deep fry till light golden brown.

Sorakai pulusu (bottle gourd pulusu)

2008-11-10T19:23:00.000-08:00

Ingredients:

Bottle gourd (cut Sorakaya) - 2 cups
Tomato puree - 1 cup
Ginger (grated) - 1 tsp
Green chili - 1
Curry leaves - 8 to 12
Mustard seeds - 1/4 tsp
Urad dal - 2 tspFenugreek seeds (Mentulu) - 1/2tsp
Chana dal (Senega pappu) - 3 tsp
Cumin seeds (zeera) - 1 tsp
Red chilies - 1 or 2
Asafoetida (Ingua) - a pinch
Turmeric powder - 1/4 tsp
Red chili powder - 1/2 tsp
Jaggery - 1" piece
Tamarind - Size of a lemon ball
Cilantro (chopped) - 1 cup

Procedure:

Peel bottle gourd and cut into 1" pieces. Keep aside.
Soak tamarind in hot water and squeeze out 2 cups of tamarind juice. Set aside.
Add 2 Tbsp oil to a pan on medium heat.
When oil is hot add mustard seeds, urad dal, chana dal, fenugreek seeds, curry leaves, asafoetida and red chilies.
When the dal turns golden brown add bottle gourd pieces, cut green chili, grated ginger, turmeric powder and salt to taste.
Mix well, cover and cook for 15 to 20 minutes.
Next add tamarind juice, tomato puree, chili powder and jaggery.
Mix well and cover and cook for another 10 to 15 more minutes.
Garnish with chopped cilantro. Goes well with steamed rice.

Okra Fry (Bendakaya Vepudu)

2008-11-09T21:02:00.000-08:00

Ingredients:

Okra (benda kaya ) - 1 pound
Besan (Senega pindi) - 1 Tbsp
Curry leaves - 8 to 10
Dhaniya-Zeera powder - 1 tsp
Turmeric powder - 1/4 tsp
Red chili powder - 1 tsp

Procedure:

Cut okra into 1/2" pieces and keep aside.
Add 2 Tbsp oil to a thick bottomed pan on medium heat.
When oil is hot add curry leaves, turmeric powder, cut okra, salt to taste and mix well.
Cook uncovered for 12 to 15 minutes mixing occasionally.
Next add besan, chili powder and dhaniya-zeera powder. Mix well to make sure the okra are coated evenly.
Now cover and cook for 5 more minutes.
Next add ghee (optional) and cook for couple more minutes till besan is giving a good aroma.

The curry is ready to be served. It is good as a snack or as a side dish to the main course.

Vangi Bhath Powder

2008-10-30T20:59:00.000-07:00

Ingredients:

Almonds - 1 Tbsp
Cashew nuts - 1 Tbsp
Cumin seeds - 2 tsp
Red chilies - 2 or 3
Curry leaves - 8 to10
Cloves - 3
Cinnamon - 2" piece
Cardamom - 2

Procedure:

Dry roast all the above ingredients and grind them into a fine powder. Coffee grinder seems to work the best for grinding spices.

Vangi Bhath powder is readily available in most Indian grocery stores. I usually use the MTR brand. If you cannot find it follow the above recipe.

Vankaya Vepudu ( Indian Eggplant Fry )

2008-10-21T20:35:00.000-07:00

Ingredients:

Indian Egg plant - 6 to 8
Besan - 2 Tbsp
Rice flour - 2 Tbsp
Red chili powder - 1 tsp
Coriander powder (Dhaniya) - 1 tsp
Cumin powder (Zeera) - 1tsp
Salt to taste.

Procedure:

Add 2 Tbsp oil in a pan on medium high heat.
Cut eggplants in half lengthwise and add to the pan. Add turmeric and salt.
Cook for 5 to 7 minutes and flip them and cook for 5 to 7 more minutes.
In the meantime heat besan in microwave for a minute.
To this add rice flour, cumin powder, coriander powder, chili powder and mix well.
Sprinkle this powder on the eggplant pieces.
Cover and cook on low heat for 5 minutes.

It is ready to be served.

Moong Dal Barfi

2008-10-21T20:06:00.000-07:00

Ingredients:

Moong Dal - 1 cup
Milk - 4 cups
Ghee - 1 cup
Mawa - 1/2 cup
Sugar - 1 cup
Cardamom - 2 or 3
Cloves - 2 or 3
Cinnamon - 2" piece
Saffron ( optional) - a few strands
Almonds - 6
Pistachios - 10

Procedure:

Soak saffron in 1/4 cup of warm milk. Keep it aside.
Soak moong dal for about 6 hours. Grind it into a coarse paste in a food processor. Set it aside.
Add ghee to a thick bottom pan on medium heat.
Add cloves, cinnamon pieces and ground cardamom.
Next add ground moong dal. Keep stirring until it turns light golden brown and ghee starts to separate.
Next add milk keep stirring until the milk is almost absorbed.
Add saffron and sugar. Keep stirring until ghee separates.
Add Mawa and mix well.
Next spread on a butter coated tray and garnish with sliced almonds and crushed pistachios. Cut into desired shapes and serve.

Firni (Rice Pudding)

2008-10-16T20:53:00.000-07:00

Ingredients:

Rice Flour - 1 cup
Sugar - 2 cups
Milk - 9 cups
Almonds - 10 to 12
Pistachios - 10 to 12
Cardamom - 3

Procedure:

Bring 6 cups milk to boil in a thick bottomed pan on medium heat. Continue to boil for 10 minutes stirring frequently.
In the meantime add the rice flour to the remaining cold milk and mix well.
Reduce heat and add this mixture to the boiling milk while stirring.
Next add sugar and keep stirring until it thickens (approximately 10 minutes).
Add cardamom powder and remove from heat.
Pour into a serving bowl and garnish with sliced almonds and crushed pistachios.
Refrigerate for an hour or more before serving.

Easy and yummy dessert for any time of the day.

Vangibhat

2008-10-12T14:33:00.000-07:00

Ingredients:

Cooked Rice - 2 cups
Eggplant - 1 lb
Cilantro (chopped) - 1 cup
Cashew nuts - 1/2 cup
Cumin seeds - 1/2 tsp
Bay leaves - 2
Cloves - 2
Cardamom - 1
Cinnamon piece - 1"
Vangi bhat powder (MTR) - 2 Tbsp
Oil - 2 Tbsp
Ghee - 1 Tbsp
Turmeric powder - 1/2 tsp
Fresh lime juice - 1 tsp
Salt per taste

Procedure:

Add oil to a large pan on medium heat.
When oil is hot add bay leaves, cloves, cardamom, cinnamon, cumin seeds and cashew nuts.
When the nuts are golden brown add eggplant pieces, salt and turmeric.
Mix well and cover and cook for 10 to 15 minutes stirring occasionally or till the eggplant pieces are tender.
Now add cilantro and MTR vanghibhat powder and mix well. Cook for 3 to 5 minutes.
Turn off the heat. Add cooked rice , lime juice, ghee and mix well. It's ready to be served.

You can serve with plain yogurt or any raita.

Note: If you cannot find MTR Vangibath powder, you can follow my recipe for Vangibath powder.

Senaga Pappu Paalakoora ( Spinach With Chanadal )

2008-10-03T14:21:00.000-07:00

Ingredients:

Chana dal - 1 cup
Spinach (chopped) - 2 cups
Heavy cream - 1/2 cup
Ghee (optional) - 1 tsp
Cumin seeds - 1/2 tsp
Cloves - 2
Cinnamon - 1"piece
Turmeric powder - 1/4 tsp
Red chilies - 2

Procedure:

Add 2 tsp oil in a small pressure cooker on medium heat.
When oil is hot add cumin seeds, cloves, cinnamon, red chilies.
Next add washed chana dal, spinach, turmeric and 3 cups water.
Pressure cook and turn off the heat after 2 whistles.
Once the pressure has released open the lid and add salt and let it cook for 3 minutes.
Next add heavy cream and cook for 2 more minutes.

It is ready to be served. Goes well with rotis or steamed rice.

Vegetable Pilaf

2008-09-28T10:35:00.000-07:00

Ingredients:

Rice ( Basmati) - 2 cups
Mixed Vegetables - 2 cups
Cashew nuts - 1/2 cup
Cumin seeds (Zeera) - 1/4 tsp
Ground pepper - 1/2 tsp
Turmeric - a pinch
Cloves - 2 or 3
Cardamom - 2
Cinnamon - 2"
Bay leaves - 2
Cilantro (finely chopped) - 1 cup
Milk - 1 cup

Procedure:

In a rice cooker add 1 Tbsp oil, cloves, cardamom, bay leaves, cinnamon, cashew nuts and cumin seeds.
When the cashew nuts turn light brown add cut mixed vegetables, ground pepper, turmeric and salt to taste. Let it cook for 8 to 10 minutes stirring once in a while.
Add rinsed rice and let it cook covered for 5 minutes.
Next add 2 cups hot water, 1 cup warm milk and chopped cilantro. Stir well and cover it and let cook until done. You may add 1 Tbsp of ghee (clarified butter) if desired.

Serve hot with raita or gravy curry.

Palak Paneer ( Spinach with Paneer )

2008-08-24T16:47:00.000-07:00

Ingredients:

Spinach - 1 Packet
Paneer - 1 pound
Green Pepper - 1 or 2
Ginger - 1" piece
Heavy cream - 1/2 cup
Cashew nuts - 8 to 10
Red chili powder - 1/2 tsp
Cumin powder - 1/2 tsp
Turmeric powder - 1/4 tsp
Onion - 1 medium
Bay leaves - 2
Cloves - 3 or 4
Cardamom - 2
Cinnamon - 1" piece
Besan - 1 Tbsp

Procedure:

Clean and cook spinach in a cup of water for 3 to 5 minutes on medium high.
Grind it into smooth paste in a blender and keep it aside.
Cut paneer into 1'' cubes. Soak the panneer pieces in hot water with a little turmeric for 3 minutes.
Drain them and shallow fry until they turn light golden brown.
In a medium pan put 2 table spoons of oil on medium heat. when it is hot add cloves, cardamom,cinnamon and cashew nuts.
As the cashew nuts turn light golden add cut green pepper, ginger paste, cut onion pieces. Once the onion pieces are transparent add besan mix well. Let it cook for a minute.
Next add spinach paste, paneer cubes, heavy cream, salt per taste, red chili powder, cumin powder and turmeric.
Mix well and cover. Let it cook for 5 to 8 minutes. If You want the curry to be thinner, add 1 cup of hot water while cooking.

Its ready to be served.

Paneer Kofta Curry

2008-08-09T18:14:00.000-07:00

Ingredients:

Paneer - 1 lb
Bottle gourd (Anapakaya) - 1 lb
Carrots - 2 large
Tomatoes - 8 medium
Sooji - 1/4 cup
Besan - 1/4 cup
Ginger paste - 1 tsp
chili Paste - 1 tsp
Almonds - 1/2 cup
Cashew nuts - 1/2 cup
Milk - 1 cup
Cilantro (grated) - 1 cup
Cardamom - 2
Cloves - 4
Cinnamon - 1" piece
Cumin powder - 1 tsp
Turmeric powder - 1/4 tsp
chili powder - 1 tsp
Pancake Mix (optional) - 1 Tbsp

Procedure:

Grate paneer, bottle gourd and carrots into a bowl. Add sooji, besan, ginger paste, chili paste, pancake mix (optional) and salt to taste. Mix well.
To this add water a little at a time and make it into a dough. Make 1" diameter koftas (balls or oval shaped koftas ) with the dough.

Add oil to a deep bottomed pan on medium heat for deep frying. When oil is hot deep fry the balls and set them aside.
Puree almonds and cashew nuts into a smooth paste with milk and set it aside. Puree Tomatoes and set them aside.
Add 2 Tbsp olive oil in a pan on medium heat. When the oil is hot add cardamom, cloves, cinnamon.
Next add pureed tomatoes, almond and cashew nut paste, chili powder, cumin powder, turmeric and salt to taste. Let it cook for 5 minutes.
Next add 3 cups of boiling water and cut cilantro and let it cook for 10 more minutes.
Next add the deep fried koftas to the gravy and let it simmer for 3 minutes. Serve it hot.

Good with Puris, Rotis and hot steamed Rice.

Green Apple Chutney

2008-07-11T11:05:00.000-07:00

Ingredients:

Green Apples - 3 medium
Fresh coconut (grated) - 1/2 cup
Cilantro (chopped) - 1 cup
Ginger - 1" piece
Green chilies - 1 or 2
Cumin seeds (Zeera) - 1/2 tsp
Mustard seeds - 1/4 tsp
Urad dal - 1/2 tsp
Curry leaves - 6 to 8
Red chilies - 2

Procedure:

In the blender add green apple cut into pieces, grated coconut, grated ginger, cilantro, green chilies and salt to taste.
Blend all the above ingredients into a smooth paste with half a cup of water.
On low heat add 2 tsp olive oil in a pan. When the oil is hot add mustard, urad dal, cumin seeds, curry leaves and red chilies. After a minute turn off the heat.
Add the above seasoning to ground chutney and mix well. Chutney is ready to eat.

Goes well with samosas, pakoras, bhajiyas or even chips.

Whole Radish Gravy Curry

2007-03-20T11:30:00.000-07:00

Ingredients:

Red radish - 1 pound
Cashew nuts - 1/2 cup
Almonds(soaked in water for 2 hours) - 1/2 cup
Yogurt (curds) - 1 cup
Tomatoes - 3 medium
Cabbage (chopped) - 1 cup
Green chili (cut into pieces) 2
Curry leaves - 6 to 8
Ginger (grated) - 2'' piece
Cilantro (chopped) - 1 cup
Cumin (Zeera) - 1 tsp
Cloves - 5
Cinnamon stick - 2" piece
Cardamom - 2
Red chili powder - 1/2 tsp
Oil - 2 Tbsp
Turmeric - 1/4 tsp
Salt to taste.

Preparation:

Make a smooth paste of cashew nuts, almonds, tomatoes, ginger and yogurt with little water, and set aside.
Heat 2 table spoons of oil in a pan on medium heat. Add cloves, cinnamon, cardamom and cumin.
As the cumin turns little bit golden add cabbage, green chili and curry leaves.
Pierce the radish with a toothpick or fork. When the cabbage turns translucent add radish, turmeric and salt.
Cover and let it cook for 15 minutes. Turn the radish from time to time.
Once they are soft add the ground paste, 2 cups of hot water, red chili powder, salt and cilantro, leaving little bit of cilantro for garnishing.
Let it cook for 15 more minutes or until the radishes are soft.

It is ready to serve and tastes great with rotis or steamed rice.

Paani Puri - Paani and Chutney

2007-02-26T17:43:00.000-08:00

Ingredients:

Tamarind - size of a small lemon
Panipuri Masala - 2 tsp
Meethi Chutney - 3 spoons
Green Chutney - 3 tsp
Juice of one lemon (optional)
Salt to taste

Meethi chutney (sweet chutney):

Dates(pitted) - 1/2 cup
Raisins - 1/2 cup
Cumin seeds - 1 tsp
Tamarind - half the size of small lemon
Red chili - 2 to 3
Jaggery - size of a small lemon
Salt to taste

Procedure:

Blend all the ingredients to a smooth paste with little water.

Green chutney:

Cilantro 1 cup
Mint. 1 & 1/2 cup
Cumin seeds. 2 tsp
Green chilies 3 to 4
Juice of one lemon
Salt to taste

Procedure:

Blend all the ingredients to a smooth paste with little water.

Paani:

Soak tamarind in hot water for a while.
Add 3 cups of water and extract the juice. Strain the juice in a bowl.
Add all the remaining ingredients. Mix well.

Click here for the recipe to make the puris.

Raajma Curry (Kidney Beans Curry)

2007-02-06T20:15:00.000-08:00

Ingredients:

Kidney beans (soaked overnight) - 1 cup
Tomatoes - 2 medium
Onion or Cabbage (finely chopped) - 1 cup
Green chilies - 2
Ginger - 2" piece
Curry leaves - 5 to 6
Cilantro (finely chopped) - 1 cup
Cloves - 2 or 3
Cinnamon - 1'' piece
Cumin seeds (Zeera) - 1 tsp
Mustard seeds - 1 tsp
Turmeric powder - 1/2 tsp

Preparation:

Add 1 Tbsp of olive oil in a pressure cooker on medium heat.
When the oil is hot add mustard seeds.
Once mustard sputters, add cumin seeds, cardamom, cinnamon, curry leaves, green chilies (cut lengthwise), and onion (or cabbage).
When the onion turns transparent add the soaked kidney beans, cut tomato pieces, grated ginger, turmeric, salt to taste and 3 cups hot water.
Cover the lid and when vapor starts coming through the vent put weight.
Cook till it whistles and then turn off the heat. Let it cool down for 10 minutes.
Once the pressure is released open the cover of pressure cooker and add cilantro and mix well.

Rajma is ready to be served. Goes well with rotis and parathas.

Plantain Kofta (Aratikaya Kofta)

2007-02-06T19:33:00.000-08:00

Ingredients:

Plantain - 2
Tomatoes 2 Big
Carrot - 1
Cilantro (finely chopped) - 1 cup
Ginger (grated). 2 tsp
Red chilies (dry) - 3
Green chilies - 3
Almonds - 1/4 cup
Coconut (grated) - 1/4 cup
Cashew nuts - 1/4 cup
Peanuts - 1/4 cup
Cumin seeds (Zeera) - 2 tsp
Besan - 1 tbsp
Cloves - 8
Cinnamon stick - 1''
Cardamom - 3

Procedure:

Peel the plantains and boil them in water with little salt and turmeric till they are tender. Drain the water, mash and make into balls.

Put oil in a deep bottomed pan on medium heat for deep frying. When the oil is hot deep fry the plantain balls till they turn golden brown. Keep them aside.

In the blender grind together tomatoes, carrot, ginger, red chilies, almonds, coconut, cashew nuts, peanuts, cumin seeds and 1/2 cup cilantro with a cup of water.Keep it aside.
Add 2 Tbsp oil in a deep bottomed pan on medium heat. When the oil is hot add cloves, cardamom and cinnamon.
Next add green chilies (slit them length wise) and the ground paste. Add salt to taste and let it cook for 5 minutes.
Next add 2 cups of hot water and let it cook for another 10 to 12 minutes.
Next add the deep fried plantain balls to this gravy and cook for another 2 to 5 minutes. Garnish with 1/2 cup finely chopped cilantro.

It is ready to be served. Goes well with rotis, puris and steamed rice.

Tomato Korasu ( Tomato Curry )

2007-01-31T20:35:00.000-08:00

Ingredients:

Tomatoes - 3 medium size
Cilantro (chopped) - 1 cup
Onion (chopped)- 1 cup
Red chilies - 1
Curry leaves - 6 to 8
Ginger - 2'' piece
Turmeric - a pinch
Mustard seeds - 1/2 tsp
Urad dal 1 tsp
Cumin seeds - 1/2 tsp
Salt to taste

Procedure:

Add 1 tsp oil to a pan on medium heat. When oil is hot add mustard seeds.
Once the mustard seeds start to sputter, add cumin seeds, urad dal, red chili (cut into pieces), curry leaves and grated ginger.
Next add chopped onion. When the onion is translucent (about 3 minutes) add tomatoes cut into small pieces, turmeric powder and salt.
Cover and let it cook for 10 to 12 minutes stirring occasionally.
Garnish with chopped cilantro.

Korasu is ready to be served. Goes well with Pongal or steamed rice.

Tip: You can substitute chopped onion with chopped cabbage.

Pongal

2007-01-31T11:39:00.000-08:00

Ingredients:

Rice - 1 cup
Moong Dal (Pesara Pappu) - 1/2 cup
Ginger(grated) - 2" piece
Cumin seeds (Zeera) - 2 tsp
Peppercorn - 2 tsp
Bay Leaves - 2
Turmeric - 1/2 tsp
Clarified Butter (Ghee) - 3 Tbsp
Cashew nuts - 6 to 8
Water - 4 cups

Procedure:

Add ghee to a pressure cooker on medium heat.
When the ghee has melted, add cashew nuts, bay leaves, peppercorn and cumin.
When they turn light brown add washed moong dal and fry for a few minutes.
Next add washed rice, turmeric, grated ginger, salt and water. Mix well and cover the pressure cooker lid.
Pressure cook the rice and dal mixture. On the first whistle turn off the heat.
Once the pressure has released open the lid of the pressure cooker and add a spoonful of ghee.

It's ready to be served. It goes well with tomato korasu.

Note: In India we use pressure cooker. Instead you could use thick bottomed stainless steel vessel with tight lid.

Pooris

2007-01-30T11:46:00.000-08:00

Ingredients:

Whole Wheat flour - 2 cups
Butter or oil - 2 Tbsp
Oil to deep fry.

Procedure:

In a mixing bowl add wheat flour, melted butter (or 2 Tbsp hot oil) and a pinch of salt. Mix well.
Now knead it into a dough by adding water little at a time.
Make a stiff dough and cover it with a wet cloth. Leave it aside for half an hour.
After half hour make 1" diameter balls with the dough.

Roll each ball into a 4" diameter circle. You could use puri presser or a tortilla maker.

When they are ready deep fry them on medium heat until they fluff up and turn golden brown on both sides.
Place them on a paper towel to remove excess oil. Serve them hot.

Goes well with potato curry or any gravy curry of your choice.

Masala Vada

2007-01-25T17:56:00.000-08:00

Ingredients:

Chana dal - 1 cup
Moong dal - 1cup
Urad dal - 1/2cup
Rice - 1/2 cup
Ginger - 2" piece
Red chilies - 1 or 2
Green chilies - 5 to 6
Onion (finely chopped) - 2 cups
Cilantro (finely chopped) - 2cups
Cumin seeds - 2 tsp

Procedure:

Soak all the dals together in water for 5 to 6 hours. In a separate bowl soak rice for 5 to 6 hours.
Take a couple of handfuls of soaked dal and leave aside on a paper towel.
Next blend all the soaked dals, rice, chilies, ginger and cumin seeds to a thick batter.
To this add onion pieces, cilantro and the soaked dal which was kept aside and salt to taste. Mix well and make lemon sized balls.
In a deep bottomed pan add oil on medium heat for deep frying.
When the oil is hot, flatten each lemon size balls to 2" diameter on a plastic sheet and deep fry until it turns golden brown on both sides.

These are crispy and crunchy appetizers that go great with tea.

Plaintain Tomato Curry (Aratikaya Tomato Koora)

2007-01-15T20:27:00.000-08:00

Ingredients:

Raw plantains - 3
Tomatoes - 3
Onion - 1
Ginger - 1'' piece
Curry leaves - 6 to 8
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Urad Dal - 1 tsp
Turmeric powder - 1/2 tsp
Chili powder - 1/2 tsp

Procedure:

Peel the plantains and cut them into 1/2" pieces.
Put 2 teaspoons oil in a pan on medium heat. When oil is hot add mustard seeds.
Once the mustard seeds sputter, add urad dal, cumin seeds, curry leaves and cut onion. Mix well.
When onion turns transparent add turmeric, chili powder and grated ginger. Mix well and cook for a minute.
Now add cut plantain pieces and salt to taste. Cover and cook for 5 minutes.
Next add cut tomatoes and mix well. Cover and cook for 5 more minutes.
Add a 1/2 cup of water and mix well and cook for couple more minutes.
Garnish with cut cilantro. Goes well with steamed rice.

Paani Puri

2006-12-30T19:35:00.000-08:00

Ingredients:

Cream of wheat (sooji) - 1 cup
Maida - 2 tsp

Procedure:

In a bowl mix sooji and maida. Add water little bit at a time to make a dough (mix delicately. The consistency should be similar to poori dough.)
Make the dough into 1/2" balls.
Using a poori presser or tortilla maker press these balls into 2" circles.
Add oil to a deep bottomed pan on medium heat for deep frying.
When the oil is hot deep fry the flattened pooris (5 to 6 at a time) until they turn golden brown on both sides.
Drain them on paper towel to remove excess oil.

Paani puris are ready to be used. Serve them with the paani (spiced water) and the chutneys.

Source: This recipe is from my good friend Pramila.

Paani Puri - Paani and Chutney

2006-12-30T18:29:00.000-08:00

Blend all the ingredients to a smooth paste with little water.

Green chutney:

Cilantro 1 cup
Mint. 1 & 1/2 cup
Cumin seeds. 2 tsp
Green chilies 3 to 4
Juice of one lemon
Salt to taste

Procedure:

Blend all the ingredients to a smooth paste with little water.

Paani:

Soak tamarind in hot water for a while.
Add 3 cups of water and extract the juice. Strain the juice in a bowl.
Add all the remaining ingredients. Mix well.

Click here for the recipe to make the puris.

Dates Roll

2006-12-29T20:25:00.000-08:00

Ingredients:

Pitted dates - 2 cups
Almonds - 1 cup
Sesame seeds - 2 Tbsp
Poppy seeds - 2 Tbsp
Butter - 1 Tbsp
Milk - 1 Tbsp

Procedure:

Cut dates into small pieces and coarsely grind almonds and keep them aside.
Put butter in a thick bottom pan on medium heat.
When the butter melts add cut dates and milk. Stir occasionally till it becomes soft enough to make a dough.
Remove from heat make it into a smooth dough.
Grease a cookie sheet with butter. Spread the dates dough it on a greased sheet to 2 mm thick.
Spread almond powder on it and roll it into 1 and 1/2 inch diameter log.
Keep it in the refrigerator for one hour.
Remove from refrigerator and cut into 1 cm thick rings.
Sprinkle sesame seeds and poppy seeds on it and serve.

It is a great sugar free desert.

Upma

2006-12-29T19:53:00.000-08:00

Ingredients:

Cream of wheat (sooji) - 1 cup
Milk - 1 cup
Mustard seeds - 1/2 tsp
Cumin seeds (Zeera) - 1/2 tsp
Urad dal - 1 tsp
Chana dal - 1 tsp
Cashew nuts - 6 to 8
Cabbage - small piece
Green chilies (or red chilies) - 1 or 2
Ginger - 1" piece
Curry leaves - 5 to 6
Chopped cilantro - 1/2 cup
Ghee (clarified butter) - 3 Tbsp

Procedure:

In a thick bottom pan fry sooji till it turns golden brown. Keep it aside.
In a pan put ghee (could use oil in place of ghee) on medium heat. When its hot add mustard.
When the mustard splits add cashew nuts, chana dal, urad dal, zeera, green chilis cut into small pieces, cabbage pieces (could use onion in place of cabbage), grated ginger and curry leaves.
When the urad dal turns light golden brown add 1and a half cup hot water and 1 cup hot milk. When it comes to a boil add salt to taste.
Next add fried sooji slowly to boiling water while constantly stirring. Mix well and cover.
Simmer on low to medium heat and let it cook for 5 minutes. Once all the water evaporates it is done. Season with chopped cilantro.

Mix thoroughly and serve with the chutney of your choice.

Dahi Vada (Perugu Garelu)

2006-12-28T19:31:00.000-08:00

Ingredients:

Urad Dal - 1 cup
Yogurt - 4 cups
Mustard seeds - 1/2 tsp
Cumin seeds (Zeera) - 1/2 tsp
Red Chilies - 2
Curry leaves - 8 to 10

Procedure:

Soak urad dal for 6 hours in water. Grind to a smooth thick paste with very little water. Set it in refrigerator for half an hour.
Blend yogurt using a hand blender for couple of minutes. Add salt to taste. In a small pan add 2 tsp oil on medium heat. To the hot oil add mustard.
Once mustard sputters add 1 tsp urad dal, cumin, red chilies and curry leaves. When it turns golden brown add it to yogurt and mix well. Set it aside.
Take oil in a deep bottomed pan on medium heat for deep frying. Add salt to the urad dal batter and mix well. Make into lemon size balls.
On wet hand place urad dal batter ball and shape it like a donut. Place it into the hot oil and deep fry it until both sides turn golden brown.
Take it out and dip it in a bowl of water and right away put it in seasoned yogurt. Let the Vada soak in yogurt for at least half hour.

It is ready to be served.

Sambaar Powder

2006-12-10T21:01:00.000-08:00

Ingredients:

Chana dal (bengal gram) - 2 cups
Urad dal (black gram) - 1 cup
Tuvar dal - 1 cup
Black pepper - 1/2 cup
Red chili (1"pieces) - 4 cups
Coriander seeds (Dhaniya) - 3 cups
Cumin seeds (Zeera) - 1 cup
Mustard seeds - 1/2 cup
Fenugreek seeds (Methi) - 1/2 cup
Curry leaves - 1 cup
Cinnamon stick - 8'' piece
Cloves (Lavang) - 16
Cardamom - 4
Asafotida (hing) - 1 tsp
Turmeric powder (Pasupu) - 4 tsp

Procedure:

Add 1 Tbsp oil to a thick bottomed pan on low heat.
Roast each ingredient separately and set them aside.
Ground all the roasted ingredients into a smooth powder.

Store it in a dry glass container. Can be stored up to 1 year in refrigerator.

Sambaar

2006-12-08T20:11:00.000-08:00

Ingredients:

Tuvar dal - 2 cups
Drumsticks (cut into2''pieces) 2
Indian eggplant - 3
Tomatoes - 4
Squash (cut into 1'' cubes) - 1 cup
White pumpkin (cut into 1'' cubes) 1 cup
Fresh grated coconut - 1/2cup
Cilantro (chopped) - 1 cup
Tamarind - 1 small lemon size
Sambar powder - 2 Tbsp
Turmeric powder - 1/4 tsp
Mustard seeds - 1 tsp
Cumin seeds - 1 tsp
Red chilies - 2
Curry leaves - 6 to 8
Hing powder (optional) - a pinch

Procedure:

Pressure cook dal in 5 cups of water. Set it aside.
Cut all the vegetables into 1" pieces. Set them aside.
Grind together tamarind, coconut, tomatoes with 2 cups water. Set it aside.
Add 2 cups of water to a deep bottomed pan and bring it to a boil. To this add the cut vegetables and boil for 3 to 5 minutes.
Next add the ground paste, cooked dal, cilantro, turmeric, salt to taste and mix well.
Next add sambar powder mixed in 2 cups of hot water to this. Let it boil on high for 5 minutes. Set it aside.
In a small pan add 2 Tbsp ghee (clarified butter) on medium heat. To this add mustard seeds.
Once the mustard sputters add urad dal, cumin seeds, cut red chilies, curry leaves and a pinch of hing powder if desired.
When the urad dal turns slightly brown add this to sambaar.

Serve it hot with idli, vada or steamed rice.

Ginger Chutney (Allam Pacchadi)

2006-12-07T21:15:00.000-08:00

Ingredients:

Ginger (grated) - 2 cups
Jaggery (grated) - 1 cup
Curry leaves - 1 cup
Cumin seeds - 1/2 cup
Tamarind - 1 lemon sized ball
Red chilies - 4 to 5
Mustard seeds - 2 tsp
Methi (Fenugreek seeds) - 2 tsp
Urad dal - 1 tsp
Sesame oil - 1 cup

Procedure:

In a pan add 1/2 cup of oil on medium heat. To this add 1tsp mustard seeds, methi seeds, 4 red chilies and curry leaves (save 4 or 5 leaves for seasoning) and roast for just couple of minutes.
In a blender grind together ginger, jaggery, tamarind (soaked in a cup of warm water), salt to taste and the above roasted ingredients with 1/4 cup sesame oil. Make it into a smooth paste. Set it aside.
In a pan add 1/4 cup sesame oil on medium heat. When oil is hot add 1 tsp of mustard seeds and wait until they sputter. Next add urad dal, 1 red chili and curry leaves. When they turn golden brown add this to the ground ginger paste and mix well.

Gobi Manchoori (Cauliflower Manchoori)

2006-12-05T14:04:00.000-08:00

Ingredients:

Cauliflower - 1 medium
Rice flour - 2 Tbsp
Cilantro (finely chopped) - 1 cup
Ginger - 1'' pieces
Cumin powder - 1/2 tsp
Red chili powder - 1 tsp
Olive oil - 1/4 cup

Preparation:

Cut cauliflowers into medium sized florets. Put these pieces in boiling water with a spoonful of salt. Boil for three minutes.
Drain the cauliflower pieces and put them in a bowl. Add olive oil, chili powder, cumin powder, grated ginger, rice flour and cilantro. Mix thoroughly.
Preheat the oven to 400 degrees Fahrenheit. Place the cauliflower pieces on a cookie sheet lined with aluminium foil. Bake for 30 minutes. Let it cool for 5 minutes before serving.

It is a great appetizer.

Eggplant Fry (Menthi Vankai Vepudu)

2006-12-03T13:46:00.000-08:00

Ingredients:

Long egg plant - 5
Chana dal - 2 Tbsp
Urad dal - 2 Tbsp
Red chilies - 2 or 3
Methi (Fenugreek) - 2 tsp
Coriander Powder - 1/2 tsp
Turmeric powder - 1/2 tsp

Procedure:

In a pan add 1 tsp oil on low heat. Roast chanadal, urad dal, fenugreek seeds and red chilies.
Once roasted grind them into a smooth powder with coriander powder. Set it aside.
In a pan heat 1 Tbsp oil on medium heat. Add eggplant (cut into big chunks), turmeric and salt to taste. Mix well and cover and cook for 5 minutes.
When the eggplant turns golden brown turn them over to the other side. Cover and cook for 3 more minutes.
Sprinkle the dry roasted powder. Mix gently and let it cook for 2 more minutes. It is ready to be served.

Aloo Paratha (Stuffed Potato Paratha)

2006-11-25T19:19:00.000-08:00

Ingredients:

Whole Wheat flour - 4 cups.
Olive oil - 4 Tbsp
Potatoes (boiled&mashed) 4 large
Green peas - 1 cup
Onion (chopped) 1 cup
Green chili - 1
Ginger - 1'' piece
Cilantro (finely chopped) - 1 cup
Cumin seeds - 1 tsp
Turmeric powder - 1/2 tsp
Ghee or butter - 1 Tbsp

Procedure:

In a bowl mix together wheat flour, hot ghee and a pinch of salt. To this add water and make the dough (which is easy to roll on a board with rolling pin). Keep it in the refrigerator for at least half an hour. Take the dough and make them into lemon sized balls.
Next we will make potato for stuffing the paratha. Peel and cut the potatoes and boil them in water for 10 minutes. Keep them aside.
Put 1 tablespoon oil in a pan on medium heat. When the oil is hot add cumin seeds, onion pieces and cut green chili pieces.
When onion turns light brown add peas, cook for 3 to 4 minutes. Next add mashed potatoes, grated ginger, turmeric powder and salt to taste. Mix well and cook for 5 to 7 minutes. Add cilantro and mix well.
The stuffing is ready. Make the stuffing into lemon sized balls.
Dust the rolling board with flour and place a ball of dough in the center. Roll it into a 5" diameter circle.
Place potato ball in the center and cover it with the same flattened dough. Dust again with the flour and roll into a 6" to 7" diameter circle dusting it with flour whenever its sticking to the board.
Next place a tava on medium heat and brush it with oil. Place the rolled paratha carefully.
When it turns golden brown turn it over to the other side and let it cook to the same golden brown color. Brush it with oil on both sides.

Serve it hot with chutney or yogurt.

Raw Mango Pickle (Mamidikaya Pacchadi)

2006-11-25T15:34:00.000-08:00

Ingredients:

Raw mango - 1
chili powder - 1 tsp
Mustard - 1 tsp
Fenugreek (mentulu) - 1 tsp
Urad dal - 1/2 tsp
Turmeric - 1/2 tsp
Red chilies - 1
Curry leaves - a few

Procedure:

Cut mango into small pieces. Set them aside.
Roast fenugreek and mustard seeds. Save half of it for seasoning and grind the other half into dry powder.
Add 1 tablespoon oil to a pan on medium heat. When it is hot add roasted mustard, fenugreek, urad dal, red chili and curry leaves.
When the urad dal turns light brown (may take a minute or two) add turmeric powder and salt to taste and turn off the heat. Next add roasted mustard, fenugreek and cut mango pieces and mix well.

It is ready to be served. This pickle goes very well with yogurt rice. Could be stored in the refrigirator for 5 to 7 days.

Sooji Halwa

2006-11-22T10:37:00.000-08:00

Ingredients:

Sooji (cream of wheat) - 1 cup
Milk - 1 and 1/2 cups
Water - 1 and 1/2 cups
Sugar - 1/2 cup
Ghee (clarified butter) - 1/2 cup
Cashew nuts - 8 to 10
Raisins - 15
Cardamom - 1

Procedure:

Peel the cardamom and grind the seeds into a smooth powder. Keep it aside.
Put ghee (you could substitute ghee with butter) in a pan on medium heat. When it melts add cashew nuts and raisins.
Cook for 2 minutes until raisins plump up into round shape.
Add sooji and fry till it turns to golden brown. Turn off the heat and set it aside.
In a separate pan add water and milk and bring it to a boil.
Into the boiling liquid start adding sooji gradually as you keep stirring. Once all the sooji is added cover and cook for 2 to 3 minutes.
Next add sugar and cardamom powder and mix well. Cover and cook for 3 more minutes
It is ready to be served. Could be rolled into balls

Cracked Wheat Pulav (Goduma Nooka Pulav)

2006-11-21T17:28:00.000-08:00

Ingredients:

Cracked wheat - 1 cup
Mixed vegetables - 2 cup
Cumin seeds - 1 tsp
Cloves - 3
Cardamom - 2
Whole black pepper - 1 tsp
Curry leaves - 6 to 8
Cashew nuts - 10
Ghee (clarified butter) - 2 tsp

Procedure:

In a pan add 2 tsp of ghee on medium heat. When it is warm add cracked wheat and fry for 3 minutes. Set it aside.
In another pan add 2 Tbsp of oil on medium heat. When the oil is warm add cloves, cardamom, cumin seeds, black pepper, curry leaves and cashew nuts. Mix and cook for a minute.
Next add mixed vegetables of your choice and salt to taste. Cover and cook for 5 minutes.
Add fried cracked wheat and 2 cups of hot water. Cover and simmer for 5 to 8 minutes until all the water is absorbed.

Serve it hot with any chutney.

Pressed Rice Pilaf( Atukulu Pulav)

2006-11-20T14:07:00.000-08:00

Ingredients:

Pressed Rice - 2 cups
Black chana (Kala chana) - 1cup
Moong dal (whole) - 1 cup
Peanuts - 1 cup
Pamogrenate seeds - 1/2 cup
Cilantro(finely chopped) - 1 cup
Onion - 1
chili - 3
Curry leaves - 6 to 8
Mustard seeds - 1/2 tsp
Cumin seeds (Zeera) - 1 tsp
Ginger - 1'' piece
Turmeric - 1/2 tsp

Procedure:

Soak peanuts, moong and kala chana in water overnight. Let them sprout. Keep them aside.
In a bowl wash and keep aside the pressed rice.
Put 2 tablespoons of oil in a pan on medium heat. When the oil is hot add mustard.
Wait for the mustard to sputter. Then add cumin seeds, cut chilies, curry leaves and onion cut into small pieces.
When the onion turns transparent add turmeric powder, grated ginger, sprouted peanuts, sprouted green gram, sprouted chana and salt to taste. Mix well.
Then add pressed rice. Mix well and cover and cook for 8 to 10 minutes.
Add pomegranate seeds, chopped cilantro, mix well and serve.

Drumstick Curry (Mulankada Koora)

2006-11-19T10:42:00.000-08:00

Ingredients:

Drumsticks - 4
Tomatoes - 4 large
Ginger - 1 inch
Mustard - 1/4 tsp
Chana dal - 1 tsp
Cumin seed - 1/2 tsp
Curry leaves 8 to 10
Onion (cut into small pieces) - 1
chili powder - 1 tsp

Procedure:

Peel the drumsticks and cut them into 2" pieces as shown. Set them aside.
In a pan add 1 tablespoon oil on medium heat. When the oil is hot add mustard. When it sputters add cumin seeds, chana dal, curry leaves and cut onions. Fry the onion for 5 minutes.
To this add a pinch of turmeric, chili powder and mix well for a minute.
Next add cut drumsticks, grated ginger and salt to taste. Mix well. Cover and cook for 10 minutes.
Next add cut tomatoes and mix well. Cover and cook for 10 more minutes.
Garnish with cut cilantro. It is ready to be served. Goes well with rice.

Dosa

2006-11-18T11:41:00.000-08:00

Ingredients:

Urad dal - 1 cup
Rice - 1 cup
Idli ravva (cream of rice) - 2 cups

Procedure:

Soak urad dal and rice in one dish and idli ravva in a seperate dish for 8 hours.
Once soaked grind the three ingredients with little water into a smooth batter. Add 1 teaspoon of salt to the batter.
Transfer into a container and cover it with an air tight lid and leave it in a warm place (like an oven) over night for fermenting. Once the batter ferments it is ready for making dosas.
Place a tava on medium heat and apply oil evenly on the tava.
Pour 2 to 3 tablespoons of batter on the tava and spread it into a circle (like a crepe). Pour 2 tsps of oil all around the dosa. Cover and cook for 3 to 4 minutes. If you want dosa to be crispy, turn it over and cook for 2 more minutes without cover.
You could stuff potato curry as shown and serve it with chutney.

Moongdal with Mango (Mamidikaya Pesarapappu)

2006-11-17T18:35:00.000-08:00

Ingredients:

Moong dal (Pesara pappu)- 1 cup
Green mango - 1/2
Onion - 1/2
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Urad dal - 1 tsp
Red chili - 1
Garlic - 2 cloves
Curry leaves - 5 to 6
Turmeric powder - 1/4 tsp

Procedure:

Put 1 tablespoon of oil in a pressure cooker on medium heat. When its hot add mustard.
When the mustard sputters add cumin seeds, sliced garlic, curry leaves, red chili, urad dal, cut onion and turmeric. Mix well.
After 5 minutes add cut mango pieces, washed moong dal and mix well. Let the oil coat the dal and mango pieces.
Next add 3 cups water and close the pressure cooker and place weight. When the first whistle comes turn the stove off and wait for the pressure to release. Add salt to taste. It is ready to be served.

Yogurt Rice (Daddojanam)

2006-11-16T10:25:00.000-08:00

Ingredients:

Rice - 1 cup
Yogurt - 3 cups
Mustard - 1/2 tsp
Urad dal - 1/2 tsp
Red chili - 1
Pomegranate seeds (optional) - 2 Tbsp
Curry leaves - 6 to 8

Procedure:

Cook rice with 2 cups of water. Keep it aside.
In a pan add 1 tsp of oil on medium heat. When oil is hot add mustard seeds.
Once the mustard starts to sputter add urad dal, curry leaves and red chili cut into pieces.
When urad dal turns golden brown turn off the stove.
To this add cooked rice, salt to taste and mix well.
When the above mixture comes to room temperature add yogurt and mix well.
Garnish with pomegranate seeds and serve.

Goes well with raw mango chutney.

Coconut Chutney (Kobbari Chutney)

2006-11-15T20:54:00.000-08:00

Ingredients:

Fresh grated coconut - 1 cup
Roasted chana dal - 1/4 cup
Mint leaves - 1 cup
Ginger - 1" piece
Tamarind (optional) - 1" piece
Red chili - 1
Cumin seeds - 1 tsp
Mustard seeds - 1/2 tsp
Urad dal - 1 tsp
Curry leaves - 4 to 5
Jaggery - 1'' cube
Lemon - 1/2

Procedure:

In a blender grind together grated coconut, ginger, roasted chana dal, mint leaves, tamarind (optional) and jaggery with some water.
Make it into a smooth paste and set it aside.
In a small pan add 1 tsp oil (could substitute oil with ghee for a better taste) on low heat. When oil is hot add mustard seeds.
When they sputter add cumin, urad dal, red chili and curry leaves. Leave it on low heat for a minute.
Add this to the ground chutney. Squeeze juice from lemon. It is ready for serving.

It is a great dip for pakoras and goes well with dosas.

Urad Dal Pancake (Minaparotti)

2006-11-15T20:06:00.000-08:00

Ingredients:

Urad dal - 1 cup
Rice - 1 cup
Cumin seeds - 1 teaspoon
Green chili - 3
Ginger - 1'' piece
Curry leaves - a few

Procedure:

Soak urad dal and rice in water for 8 hours.
In a grinder grind together soaked rice, urad dal, grated ginger, green chilies and cumin seeds with some water into a smooth batter.
Add 1 teaspoon salt to the batter and mix well. Set it aside.
Put 1 teaspoon oil in a thick bottomed pan on medium heat.
When oil is hot add 3 to 4 of curry leaves and 3 tablespoons of ground batter in the center of the pan and spread it in a circular motion into a thick pancake (1/2" thick).
Cover and cook for 8 to 10 minutes until it turns golden brown. Turn it over and cover and let it cook to the same golden brown color on the other side.
Serve it hot with coconut chutney.

Plaintain Tomato Curry ( Aratikaya Tomato Koora )

2006-11-15T13:19:00.000-08:00

Peel the plantains and cut them into 1/2" pieces.
Put 2 teaspoons oil in a pan on medium heat. When oil is hot add mustard seeds.
Once the mustard seeds sputter, add urad dal, cumin seeds, curry leaves and cut onion. Mix well.
When onion turns transparent add turmeric, chili powder and grated ginger. Mix well and cook for a minute.
Now add cut plantain pieces and salt to taste. Cover and cook for 5 minutes.
Next add cut tomatoes and mix well. Cover and cook for 5 more minutes.
Add a 1/2 cup of water and mix well and cook for couple more minutes.
Garnish with cut cilantro. Goes well with steamed rice.

Eggplant Pakora ( Vankaya Bajji)

2006-11-14T18:36:00.000-08:00

Ingredients:

Besan - 3 cups
Eggplant - 1
Cumin seeds - 1 teaspoon
chili powder - 1 teaspoon

Procedure:

Slice eggplant into thin circles.
In a bowl add basin, cumin seeds, chili powder and salt to taste. Mix well. Add water to make a thick batter.
Dip each slice of eggplant in the batter and deep fry until golden brown.

Mint Rice

2006-11-14T11:22:00.000-08:00

Ingredients:

Rice - 1cup
Mint leaves - 1 cup
Green peas - 1/2 cup
Green chilies - 2
Ginger - 1'' piece
Cumin seeds - 1 tsp
Ghee (clarified butter) - 2 tsp
Cashew nuts - 10
Cloves - 4
Cardamom - 2
Cinnamon stick - 1'' piece

Procedure:

Cook rice with 2 cups water and keep it aide.
In a food processor grind mint leaves, green chilies, cumin seeds and ginger with a little water into a smooth paste. Keep it aside.
In a pan add 1 tablespoon of oil on medium heat. Wen the oil is warm add cloves, cardamom, cinnamon stick and cashew nuts.
When they turn light brown add the ground paste, peas and salt to taste. Cook for 4 to 5 minutes.
Then add cooked rice, ghee and mix them well. Serve hot.

Black Chana Snack

2006-11-14T11:00:00.000-08:00

Ingredients:

Black chana - 1 cup
Onion (chopped) - 1/4 cup
Cilantro (chopped) - 1/4 cup
Ginger (grated) - 1 inch piece
Lime - 1/2
Cumin seeds - 1 tsp
chili powder (optional) - 1 tsp

Procedure:

Soak black chana for 10 to 12 hours. (Over night.).
In a pan add 1 Tbsp oil on medium heat. Add cumin seeds and cut onion.
When onion turns transparent add a couple of pinches of turmeric powder and red chili powder.
Then add soaked chana, grated ginger and salt to taste. Mix well and cover and cook for 10 minutes.
Add chopped cilantro and mix well. Cover and cook for 5 more minutes on low heat.
Turn off the heat and squeeze lime juice. It is ready to be served.

Whole Tindora Fry (Dondakaya Vepudu)

2006-11-10T22:18:00.000-08:00

Ingredients:

Tindora - 1 pound
Ginger - 1 inch piece
Garlic - 3 cloves
Besan - 2 tsp
Rice flour - 2 tsp
Coconut powder - 2 tsp
Mustard - 1/2 tsp
Urad dal - 1 tsp
Cumin seeds - 1 tsp
Curry leaves - 8 to 10

Procedure:

Make a single cut in the tindora half way through.
Peel and crush ginger and garlic into a paste.
Add 2 Tbsp oil to a cooking pan on medium heat.
When the oil is hot add mustard. When the mustard sputters add cumin, urad dal, curry leaves, pinch of turmeric, ginger garlic paste. Cook for couple of minutes.
Then add cut tindoras, salt to taste and 1 tsp chili powder. Cover and cook for 15 to 20 minutes stirring occasionally. Uncover and cook 5 to 7 minutes.
Add besan, rice flour and coconut powder. Stir well and cover and cook for 5 more minutes. It is ready to be served.

Cabbage Pakora (Pakodi)

2006-11-10T20:05:00.000-08:00

Ingredients:

Besan - 4 cups
Cabbage - 1/2 cabbage (approximately 3/4 lb)
Cilantro - 1 cup
Cumin - 2 tsp
Red chili powder - 1 tsp
Salt to taste

Procedure:

Slice cabbage into thin strips.
In a bowl mix sliced cabbage, besan, cilantro, cumin, chili powder and salt. Mix well.
Add 1 cup water and mix well to form a thick batter. Set this aside.

In a pan heat oil. When the oil is hot add batter (spoonfuls) and deep fry until golden brown.

Could be served with mint chutney.

Ravva Laddu

2006-11-10T10:09:00.000-08:00

Ingredients:

Bombay ravva (cream of wheat) - 2 cups
Sugar (powdered) - 2 cups
Coconut (powdered) - 1/4 cup
Fried chanadal - 1/4 cup
Almonds - 8
Pistachios - 8
Raisins 1/2 cup
Cashew nuts (fried) - 1/4 cup
Cardamom (powdered) - 4
Ghee (or melted butter) - 2 cups

Procedure:

In the blender coarsely powder together almonds, pistachios, cashew nuts and fried chanadal. Keep it aside.
In a pan dry roast cream of wheat (bombay ravva) to golden brown.
In a separate pan heat ghee on medium heat. To this add raisins, roasted cream of wheat, sugar, coconut powder, cardamom powder and the earlier ground powder. Keep stirring on medium heat for 5 minutes. Turn the heat off.
Let it cool down and make into balls.

Whole Okra Fry (Bendakaya Vepudu)

2006-11-08T15:08:00.000-08:00

Ingredients:

Okra (small) - 1 pound
Besan (senega pindi) - 2 tsp
Rice flour - 2tsp
Grated coconut (dry) - 1 tsp
Mustard - 1/2 tsp
Cumin seeds - 1 tsp
Urad dal - 1 tsp
Red chili - 1
Curry leaves - 6 to 8
Red chili powder - 1/2 tsp

Procedure:

In a pan add 6 tsp oil on medium heat. To this add mustard.
Once mustard sputters add cumin, urad dal, red chili, curry leaves and a pinch of turmeric, red chili powder.
Next add whole okra and salt to taste. Mix well. Do not cover the pan. Let it cook for at least 10 to 12 minutes.
When it is almost done add besan, rice flour and fine grated coconut. Cook for five more minutes. It is ready to be served.

Sunnundalu

2006-11-08T13:21:00.000-08:00

Ingredients:

Urad dal - 2 cups
Sugar - 1 and 1/2 cups
Ghee (clarified butter) - 1 cup

Procedure:

Roast urad dal in a thick bottomed pan until it changes to light brown color on low heat.
Grind together roasted urad dal and sugar to a fine powder in a food processor.
In a bowl add the dry powder (urad dal + sugar) and hot ghee and mix them well.
While the mixture is still warm start rolling them into balls.

In this recipe you could substitute sugar with brown sugar.

Jantikalu (Muruku)

2006-11-08T12:40:00.000-08:00

Ingredients:

Besan (senega pindi) - 1 cup
Rice flour - 3 cups
Zeera - 2 tsp
Ajwain (vaamu) - 1 tsp
Chili powder - 1 tsp
Butter (or hot oil) - 1 stick (or 1 cup)

Procedure:

In a bowl add 2 cups water, zeera and ajwain and boil it on medium heat for 5 minutes. Filter this water and keep it aside.
In another bowl mix together besan, rice flour, chili powder, salt to taste, melted butter and zeera ajwain water. Knead it into a dough.
Take muruku maker and make them into desired shape and deep fry them in oil until they turn golden brown. Place them on paper towels to drain excess oil.

Can be stored up to a month in a cool dry place.

Tomato Cilantro Chutney (Tomato Kottimiri Pacchadi)

2006-11-07T23:10:00.000-08:00

Ingredients:

Tomatoes - 3 large
Cilantro - 3 cups
Zeera - 2 tsp
Red chilies - 2

Procedure:

In a pan add 2 Tbsp oil on medium heat.
To this add zeera, red chilies, cut tomatoes, a couple of pinches of turmeric and salt to taste. Let it cook for 5 to 7 minutes.
Add cut cilantro to this and cook for 5 more minutes.
Let the mixture cool a bit and grind it in a food processor. The chutney is ready.

This chutney goes very well with samosas.

Dum Aaloo

2006-11-07T21:09:00.000-08:00

Ingredients:

Potatoes (small) - 1 pound
Tomatoes - 1/2 pound
Onion - 1
Cilantro - 1/2 cup
Cashew nuts - 10
Almonds - 10
Red chilies - 2
Cumin seeds - 2 tsp
Cloves - 6
Cardamom - 3

Procedure:

Peel all the potatoes and boil them in hot water over medium heat for 10 minutes. They should be tender to fork touch.
Take a pan and add 1 tsp oil and a pinch of turmeric. Keep it on medium heat. To this add the boiled potatoes and let them light brown for a few minutes. Keep them aside.

Next make a paste of almonds, cashew nuts, red chilies, cilantro,cumin and cloves (half the quantity) with a little water. Keep it aside.
Now take a deep frying pan and keep it on medium heat. To this add 1 Tbsp oil. When hot add the remaining cloves, cinnamon and cardamom.
Next add onion and let it brown. Then add a pinch of turmeric followed by the paste you made earlier and salt to taste. Let it cook for a few minutes.Make tomato puree.
To this add tomato puree and let it cook for 10 minutes.
When done add the potatoes and cook for 5 more minutes.
Garnish with finely chopped cilantro. It is ready for serving.

Coconut Rice (Kobbari Annam)

2006-11-07T18:09:00.000-08:00

Ingredients:

Rice (washed) 1 cup
Fresh coconut (grated) - 1 cup
Whole moong (sprouts) - 1/2 cup (optional)
Ginger - 1 inch piece
Lime - 1/2
Cilantro(finely chopped) - 1 cup
Curry leaves - a few
Cashew nuts - a few
Cloves - 4
Cinnamon - 1 inch piece
Peppercorn - 2 tsp
Zeera - 1 tsp

Procedure:

Soak whole moong (green gram dal) for at least 8 hours or overnight. This step can be omitted if you have sprouted moong.
In a deep bottomed pan add 3 tsp oil.
To this add cloves, cinnamon, zeera, half of peppercorn (1 tsp), cashew nuts and curry leaves.
Next add rice, soaked moong, chopped cilantro, grated ginger, grated coconut, a pinch of turmeric and salt to taste.
Roast this for couple of minutes and then add 2 cups water (hot water preferable).
Let it cook until the rice is done. Squeeze lime juice and mix well.
It is ready to be served.

Lettuce Wraps

2006-11-06T16:21:00.000-08:00

This is one of those recipes which is very easy to make and very healthy for the body and equally pleasing to the eyes. Also this recipe once you get the concept can be altered to your own taste.

Ingredients:

Lettuce - 1
Kala chana sprouts - 1 cup
Peanuts (soaked overnight) - 1 cup
Whole moong sprouts - 1 cup
Pomegranate seeds - 1/2 cup
Baby Carrots - 1 cup
Cherry Tomatoes 1 cup
Cilantro (finely chopped) - 1 cup
Ginger (grated) - 2 tsp
Lime - 1

Procedure:

In a bowl mix sprouts, tomatoes, pomegranate seeds, carrots, peanuts and ginger.
To this add finely chopped cilantro and squeeze the lime juice on the mixture. Mix well.
Take couple of lettuce leaves and put some of this mixture into the wraps and close it with a toothpick.

The wraps are ready to serve. Good for lunch. Very filling and nutritious.

Chekka Vadalu

2006-11-05T23:27:00.000-08:00

Ingredients:

Rice flour - 3 cups
Butter - 1/4 cup
Coconut (dry grated) - 1/2 cup
Groundnuts - 1/2 cup
Fried Chanadal - 1/2 cup
Red chilies - 3
Curry leaves - 1/2 cups
Zeera - 2 tsp

Procedure:

Grind peanuts, fried chanadal, red chilies, zeera and curry leaves to a coarse consistency.
In a bowl mix rice flour, ground powder from previous step with melted butter and some salt to taste.
Then add water to make a dough (same consistency as chapati dough).
Roll dough to make 1/2" diameter balls and flatten them likes poories.
Deep fry them in oil until golden brown.

This is one of those snacks which is great for tea time or in fact anytime.

Poornam Boorelu

2006-11-01T19:36:00.000-08:00

Ingredients:

Rice - 1 cup
Urad Dal - 1 cup
Jaggery(grated) - 2 cups
Chanadal - 2 cups
Cashew Nuts - 10
Raisins - 20
Almonds - 10
Coconut powder(optional) - 4 tsp
Cardamom - 5

Procedure:

Soak rice and urad dal for 6 hours in water.
Grind them together with little water into a thick batter and set it aside.
Roast cashew nuts and raisins in 2 tsp of ghee to light golden brown and set them aside.
Pressure cook chanadal with 5 cups water.
Add jaggery to this and stir the mixture on medium heat until it forms a thick paste.
To this add coconut powder,cardamom powder, raisins, cashew nuts and cook for 5 minutes on low heat.
Once done let the mixture cool down and roll into lemon size balls and set them aside.

Heat oil in a pan. Dip the balls in batter and deep fry them in oil on medium heat.

Once they turn golden brown they are ready to be served.