Bread halwa
Ingradients:
Bread-8slices
sugar-150gms
ghee-50gms
Kova-50gms
Milk-to dip bread
Nuts-as u wish
Ilachi-5nos
Method to prepare:
Cut bread slices into four pieces, roast in ghee. Remove and keep aside. There is really no hard and fast rule for roasting the bread. You can either roast it with little oil or do a deep fry. Of course, when you deep fry it, its more tasty!
Then in a pan, melt sugar and cook to a syrup. soak the roasted bread in the milk
Mix with sugar syrup and cook tillthe ghee leave edges add kova fry2 mins sprinkle cardamom powder
Garnish with nuts .
Delicious bread halwa ready to eat.
Mar 30, 2009
Mar 25, 2009
Mar 24, 2009
Yummy…crispy… kabab
Nawab ki cabab
finlely chopped carrot-2
finlely chopped beans-10
potato-2
finlely chopped onion-1 big
finlely chopped green chilli-2
finlely chopped casew-3tbs
finlely chopped coriander-hand ful
greated paneer-5tbs
basin-3tbs
salt to taste
black salt-1pinch
vamu-1pinch
chat masala-1pinch
garam masala-1pinch
ginger garlic paste-1 tsp
chilli powder-1/4tsp
Jeera powder-1/4tsp
bread powder- to tapping
oil to fry
lemon-1
cook finlely chopped carrot,finlely chopped beans,potato
heat pan add 2tsp oil fry finlely chopped onion, finlely chopped green chilli3mins add cooked carrot, beans, ginger garlic paste ,chilli powder fry till dry, add black salt,vamu, garam masala, chat masala, Jeera powder fry 2mins add basin 2mins remove .
take into abowl add potato ,2tbs paneer, finlely chopped casew,finlely chopped coriander
add lemon juice mix like dough.
1tbs casew, 1tbs paneer, 1tbs onion, 1tsp lemon juice mix all
Take 1tbs dough keep little amount mixer in it roll a shape like round or egg shape
Roll in bread crumble , fry golden brown in color
Serve hot with tomato sauce
Yummy….. nawab ki kabab ready to eat
Ingredients are heavy taste also rich
Nawab ki cabab
finlely chopped carrot-2
finlely chopped beans-10
potato-2
finlely chopped onion-1 big
finlely chopped green chilli-2
finlely chopped casew-3tbs
finlely chopped coriander-hand ful
greated paneer-5tbs
basin-3tbs
salt to taste
black salt-1pinch
vamu-1pinch
chat masala-1pinch
garam masala-1pinch
ginger garlic paste-1 tsp
chilli powder-1/4tsp
Jeera powder-1/4tsp
bread powder- to tapping
oil to fry
lemon-1
cook finlely chopped carrot,finlely chopped beans,potato
heat pan add 2tsp oil fry finlely chopped onion, finlely chopped green chilli3mins add cooked carrot, beans, ginger garlic paste ,chilli powder fry till dry, add black salt,vamu, garam masala, chat masala, Jeera powder fry 2mins add basin 2mins remove .
take into abowl add potato ,2tbs paneer, finlely chopped casew,finlely chopped coriander
add lemon juice mix like dough.
1tbs casew, 1tbs paneer, 1tbs onion, 1tsp lemon juice mix all
Take 1tbs dough keep little amount mixer in it roll a shape like round or egg shape
Roll in bread crumble , fry golden brown in color
Serve hot with tomato sauce
Yummy….. nawab ki kabab ready to eat
Ingredients are heavy taste also rich
Mar 17, 2009
Shezuwan fried rice
Ingradients:
Boiled rice-1cup
Carrot-1
Beans-5
Spiring onions-2
finlely chopped green chilli-1/2tsp
finlely chopped ginger-1tsp
finlely choppedgarlic-1tsp
finlely choppedcoriander-2tsp
tomato sauce-1tbs
redchilli sauce-1tbs
soya sauce-1tsp
tasting salt-1pinch
salt to taste
oil-2tbs
method: heat oil add finlely chopped ginger, garlic chilli fry 2mins add vegetables, half done, add sauces fry 2mins add boiled rice and salt, finally add coriander ,tasting salt
Shezuwan fried rice ready to serve,
for extra delicious made the salt&sweet sauce
for sauce-
pinapple-1slice
keera(cucumber)-1/4
capsicum-1
tomato-1small
spring onion-1
tomato sauce-3tbs
finlely chopped green chilli-1/2tsp
finlely chopped ginger-1tsp
finlely choppedgarlic-1tsp
finlely choppedcoriander-2tsp
carn flour 1tsp with 100ml water
sugar-1tsp
salt to taste
oil-1tbs
heat oil add finlely chopped ginger, garlic chilli fry 2mins add vegetables, half done, add tomato sauce-3tbs add carn flour 1tsp with 100ml water,sugar1tsp, salt after 3mins
add spring onion, కరిఅందర్
సర్వ్ విత్ శేజువాన్ ఫ్రైడ్ rice
Ingradients:
Boiled rice-1cup
Carrot-1
Beans-5
Spiring onions-2
finlely chopped green chilli-1/2tsp
finlely chopped ginger-1tsp
finlely choppedgarlic-1tsp
finlely choppedcoriander-2tsp
tomato sauce-1tbs
redchilli sauce-1tbs
soya sauce-1tsp
tasting salt-1pinch
salt to taste
oil-2tbs
method: heat oil add finlely chopped ginger, garlic chilli fry 2mins add vegetables, half done, add sauces fry 2mins add boiled rice and salt, finally add coriander ,tasting salt
Shezuwan fried rice ready to serve,
for extra delicious made the salt&sweet sauce
for sauce-
pinapple-1slice
keera(cucumber)-1/4
capsicum-1
tomato-1small
spring onion-1
tomato sauce-3tbs
finlely chopped green chilli-1/2tsp
finlely chopped ginger-1tsp
finlely choppedgarlic-1tsp
finlely choppedcoriander-2tsp
carn flour 1tsp with 100ml water
sugar-1tsp
salt to taste
oil-1tbs
heat oil add finlely chopped ginger, garlic chilli fry 2mins add vegetables, half done, add tomato sauce-3tbs add carn flour 1tsp with 100ml water,sugar1tsp, salt after 3mins
add spring onion, కరిఅందర్
సర్వ్ విత్ శేజువాన్ ఫ్రైడ్ rice
Shezuwan fried rice
Ingradients:
Boiled rice-1cup
Carrot-1
Beans-5
Spiring onions-2
finlely chopped green chilli-1/2tsp
finlely chopped ginger-1tsp
finlely choppedgarlic-1tsp
finlely choppedcoriander-2tsp
tomato sauce-1tbs
redchilli sauce-1tbs
soya sauce-1tsp
tasting salt-1pinch
salt to taste
oil-2tbs
method: heat oil add finlely chopped ginger, garlic chilli fry 2mins add vegetables, half done, add sauces fry 2mins add boiled rice and salt, finally add coriander ,tasting salt
Shezuwan fried rice ready to serve,
for extra delicious made the salt&sweet sauce
for sauce-
pinapple-1slice
keera(cucumber)-1/4
capsicum-1
tomato-1small
spring onion-1
tomato sauce-3tbs
finlely chopped green chilli-1/2tsp
finlely chopped ginger-1tsp
finlely choppedgarlic-1tsp
finlely choppedcoriander-2tsp
carn flour 1tsp with 100ml water
sugar-1tsp
salt to taste
oil-1tbs
heat oil add finlely chopped ginger, garlic chilli fry 2mins add vegetables, half done, add tomato sauce-3tbs add carn flour 1tsp with 100ml water,sugar1tsp, salt after 3mins
add spring onion, కరిఅందర్
సర్వ్ విత్ శేజువాన్ ఫ్రైడ్ rice
Ingradients:
Boiled rice-1cup
Carrot-1
Beans-5
Spiring onions-2
finlely chopped green chilli-1/2tsp
finlely chopped ginger-1tsp
finlely choppedgarlic-1tsp
finlely choppedcoriander-2tsp
tomato sauce-1tbs
redchilli sauce-1tbs
soya sauce-1tsp
tasting salt-1pinch
salt to taste
oil-2tbs
method: heat oil add finlely chopped ginger, garlic chilli fry 2mins add vegetables, half done, add sauces fry 2mins add boiled rice and salt, finally add coriander ,tasting salt
Shezuwan fried rice ready to serve,
for extra delicious made the salt&sweet sauce
for sauce-
pinapple-1slice
keera(cucumber)-1/4
capsicum-1
tomato-1small
spring onion-1
tomato sauce-3tbs
finlely chopped green chilli-1/2tsp
finlely chopped ginger-1tsp
finlely choppedgarlic-1tsp
finlely choppedcoriander-2tsp
carn flour 1tsp with 100ml water
sugar-1tsp
salt to taste
oil-1tbs
heat oil add finlely chopped ginger, garlic chilli fry 2mins add vegetables, half done, add tomato sauce-3tbs add carn flour 1tsp with 100ml water,sugar1tsp, salt after 3mins
add spring onion, కరిఅందర్
సర్వ్ విత్ శేజువాన్ ఫ్రైడ్ rice
Mar 16, 2009
Dosa camp:
ఆంద్ర specialpesarattu:
For the batter
Whole Moong Dal – 2 cups
Raw Rice – hand ful
Green chillies – 3
Ginger -1 inch peice
Salt as required.
For Topping Jeera as required onion -2( finely chopped)
Ginger -1 inch peice (finely chopped)
Ghee(or)oil-as required
Method to prepare: Soak the Moong Dal and Rice for 3 – 4 hrs separately. Grind it with ginger and Green Chillies into a smooth paste. Heat a pan, add a spoon of Oil. Once the pan is hot, pour a small curd of batter. It has to be spread very thinly as dosas. Sprinkle Onions, ginger and Jeera on top. Add little ghee for better taste. Serve Crispy hot Pesarattu with Upma and Coconut ChutneyFor
Rava – 1 cup Onions chopped – 1 medium Green chilies – 2 long Water – 2 & 1/2 cups Salt to taste Ghee - 2 tbsp Mustered – ¼ spoons Channa dal – 1 spoon Urad dal – 1spoon Curry leaves – 5 to 6 Cashew Nuts -10 Oil – 3 tbsp Peanuts - 1 tbsp (opt) Method to prepare: Add oil to the tawa, when it is hot, add the mustard and let it splutter. Then add Bengal gram and cashew nuts, curry leaves, chopped chillies Let it fry for 2 mins. Then add the chopped onions, sauté till onions turn slightly brown in colour on the sides. Now add water and salt, cover with lid. Bring it to boil. When the water starts boiling, sim it and add the roasted rava slowly with out lumps formed. Add Ghee around the tawa. Cover it again and let it get cooked for 5 mins. Remove the lid and again add ghee around the borders. Mix well and let it rest covered for another 5 mins.
Minapa dosa:
Ingredients:
Urad dal-1cup
Rice-2cups
Fenugreek seeds-1tsp
Oil and salt as per required
Method:
Soak rice+ Fenugreek seeds, urad dal separately for 6 hours
Grind with salt make smooth and thick batter. Leave 6 hours.
Heat tawa pour batter like thin layer, sprinkle 1tsp oil on dosa
Dosa turn golden brown color, turn other side keep 5seconds
Enjoy delicious dosa with Ground nut chutney.
We can also sprinkle finely chopped onion, green chilly, ginger, jeera on it
We can also make gunta ponugu with this batter.
Ground nut chutney:
Ground nut-100gms
Fried chena dal-hand full
Fresh coconut-1/4 in 1 coconut
Green chilli-3long
Curry leaves-1small bunch
Jeera-1pinch
Tamarind-1/2 inch
Salt as per taste
For talimpu:
Dry red chilli-1
Urad dal+chena dal+jeera+mustard seeds all-1tsp
Oil-3tsp
Heat pan with 2tsp oil Hal fly fry Ground nut, chille last add some curry leaves
Griend all other ingredients with little quantity of water make thick paste (not very smooth)
Heat pan with 1tsp oil add Urad dal+chena dal+jeera+mustard seeds all-1tsp
And red chilly turn spluttering adds curry leaves .turnoff stove add paste.
Moth watering chutney ready to serve with dosa.
2.Gunta punugulu:
Ingredients:
Urad dal-1cup
Rice-2cups
Fenugreek seeds-1tsp
Oil and salt as per required
Method:
Soak rice+ Fenugreek seeds, urad dal separately for 6 hours
Grind with salt make smooth and thick batter. Leave 6 hours.
Take gunta ponugu tawa( this tawa available nonstick also) put 1tsp oil in tawa pour ¾ full batter in guntalu. Leave ¼ space cover with lid . check after 5mins cook both sides till golden brown.
Oilfree traditional guntapungulu ready to eat, serve hot.
3.Dibbarotti(or)minaparotti:
Ingradients:
Urad dal-1cup
Rice-2cups
Fenugreek seeds-1tsp
Oil and salt as per required
Method:
Soak rice+ Fenugreek seeds, urad dal separately for 6 hours
Grind with salt make smooth and thick batter. Leave 6 hours.
Heatkadai pour batter like thick layer, sprinkle 1tsp oil on rotti ,cover with lid,turn golden brown color, turn other side
Enjoy delicious dosa with Ground nut chutney.
We can also sprinkle finely chopped onion, green chilly, ginger, jeera on it
We can also make gunta ponugu with this batter.
4.dosa with beetroot:
Ingredients:
Urad dal-1cup
Rice-2cups
Fenugreek seeds-1tsp
Beetroot-grated 1cup
Oil and salt as per required
Method:
Soak rice+ Fenugreek seeds,urad dal separately for 6 hours
Grind with salt make smooth and thick batter. Leave 6 hours.
Beetroot grated and fry 5mins with 2tsp oil
Mix this to batter when we make dosa.
Heat tawa pour batter like thin layer , sprinkle 1tsp oil on dosa
Dosa turn brown color, turn other side keep 5seconds
Enjoy delicious dosa with Ground nut chutney.
5.Dosa with carrot:
Ingradients:Urad dal-1cup
Rice-2cups
Fenugreek seeds-1tsp
Carrot chopped& grind
Oil and salt as per required
Method:
Soak rice+ Fenugreek seeds,urad dal separately for 6 hours
Grind with salt make smooth and thick batter. leave 6 hours.
Chopped& grind Carrot like smooth and thick paste.
Mix this to batter when we make dosa.
Heat tawa pour batter like thin layer , sprinkle 1tsp oil on dosa
Dosa turn brown color, turn other side keep 5seconds
Enjoy delicious dosa with Ground nut chutney.
6.Ruvva dosa:
Ingradients:
Upma ruvva-1/2 cup
Riceflour-1/4 cup
Maida-1cup
Oil and salt as per required
Topping-
Finely chopped onion-1
Finlely chopped green chilli-3nos
Greated carrot-2nos
Jeera-1tsp
Finlely chopped coriander-hand full. Mix all
Mix all ingradients except oil,make thin batter soak 10mins
Heat tawa sprinkle batter on tawa donot round with spoon
Sprinkle 1tsp oil on dosa whe dosa turn golden brown
2 tsp topping mixture on dosa.
Yummy …crispy ruvva dosa ready to eat
Surve with ground nut chutney or ginger chutney or tomato ketchup
7.Sweet dosa:
ingredients:
atta-1cup
rice flour-1/4 cup
sugar-1/4 cup
salt-1/4 tsp
oil- as required
method: mix all ingredients except oil make smooth batter, soak 10 mins
heat tawa sperd batter like thin layer, sprinkle 1tsp oil on dosa when dosa turn
golden brown turn other side .
kids like this very much
8.Dosa with bottle groud:
Ingradients:Urad dal-1cup
Rice-2cups
Fenugreek seeds-1tsp
bottle groud -1/2 in small gourd
Oil and salt as per required
Method:
Soak rice+ Fenugreek seeds,urad dal separately for 6 hours
Grind with salt make smooth and thick batter. leave 6 hours.
Chopped& grind bottle groud like smooth and thick paste.
Mix this to batter when we make dosa.
Heat tawa pour batter like thin layer , sprinkle 1tsp oil on dosa
Dosa turn brown color, turn other side keep 5seconds
Enjoy delicious dosa with Ground nut chutney.
9.Dosa withcoconut:
Ingradients:Urad dal-1cup
Rice-2cups
Fenugreek seeds-1tsp
coconut-1/2 in nut
Oil and salt as per required
Method:
Soak rice+ Fenugreek seeds,urad dal separately for 6 hours
Grind with salt make smooth and thick batter. leave 6 hours.
Chopped& grind coconut like smooth and thick paste.
Mix this to batter when we make dosa.
Heat tawa pour batter like thin layer , sprinkle 1tsp oil on dosa
Dosa turn brown color, turn other side keep 5seconds
Enjoy delicious dosa with Ground nut chutney.
10.Dosa with rice flour:
Ingradients:
Rice flour-1cup
Maida-1/2 cup
Butter milk- 1cup
Jeera-1tsp
finlely chopped coriander- hand ful
finlely chopped chilli-1tsp
finlely chopped ginger-1tsp
Oil and salt as per required
Method:
Soak Rice flour ,maida in Butter milk for 1hour
Jeera,finlely chopped coriander,chilli, ginger
Mix all to batter when we make dosa.
Heat tawa pour batter like thin layer , sprinkle 1tsp oil on dosa
Dosa turn brown color, turn other side keep 5seconds
Enjoy delicious dosa with Ground nut chutney.
ఆంద్ర specialpesarattu:
For the batter
Whole Moong Dal – 2 cups
Raw Rice – hand ful
Green chillies – 3
Ginger -1 inch peice
Salt as required.
For Topping Jeera as required onion -2( finely chopped)
Ginger -1 inch peice (finely chopped)
Ghee(or)oil-as required
Method to prepare: Soak the Moong Dal and Rice for 3 – 4 hrs separately. Grind it with ginger and Green Chillies into a smooth paste. Heat a pan, add a spoon of Oil. Once the pan is hot, pour a small curd of batter. It has to be spread very thinly as dosas. Sprinkle Onions, ginger and Jeera on top. Add little ghee for better taste. Serve Crispy hot Pesarattu with Upma and Coconut ChutneyFor
Rava – 1 cup Onions chopped – 1 medium Green chilies – 2 long Water – 2 & 1/2 cups Salt to taste Ghee - 2 tbsp Mustered – ¼ spoons Channa dal – 1 spoon Urad dal – 1spoon Curry leaves – 5 to 6 Cashew Nuts -10 Oil – 3 tbsp Peanuts - 1 tbsp (opt) Method to prepare: Add oil to the tawa, when it is hot, add the mustard and let it splutter. Then add Bengal gram and cashew nuts, curry leaves, chopped chillies Let it fry for 2 mins. Then add the chopped onions, sauté till onions turn slightly brown in colour on the sides. Now add water and salt, cover with lid. Bring it to boil. When the water starts boiling, sim it and add the roasted rava slowly with out lumps formed. Add Ghee around the tawa. Cover it again and let it get cooked for 5 mins. Remove the lid and again add ghee around the borders. Mix well and let it rest covered for another 5 mins.
Minapa dosa:
Ingredients:
Urad dal-1cup
Rice-2cups
Fenugreek seeds-1tsp
Oil and salt as per required
Method:
Soak rice+ Fenugreek seeds, urad dal separately for 6 hours
Grind with salt make smooth and thick batter. Leave 6 hours.
Heat tawa pour batter like thin layer, sprinkle 1tsp oil on dosa
Dosa turn golden brown color, turn other side keep 5seconds
Enjoy delicious dosa with Ground nut chutney.
We can also sprinkle finely chopped onion, green chilly, ginger, jeera on it
We can also make gunta ponugu with this batter.
Ground nut chutney:
Ground nut-100gms
Fried chena dal-hand full
Fresh coconut-1/4 in 1 coconut
Green chilli-3long
Curry leaves-1small bunch
Jeera-1pinch
Tamarind-1/2 inch
Salt as per taste
For talimpu:
Dry red chilli-1
Urad dal+chena dal+jeera+mustard seeds all-1tsp
Oil-3tsp
Heat pan with 2tsp oil Hal fly fry Ground nut, chille last add some curry leaves
Griend all other ingredients with little quantity of water make thick paste (not very smooth)
Heat pan with 1tsp oil add Urad dal+chena dal+jeera+mustard seeds all-1tsp
And red chilly turn spluttering adds curry leaves .turnoff stove add paste.
Moth watering chutney ready to serve with dosa.
2.Gunta punugulu:
Ingredients:
Urad dal-1cup
Rice-2cups
Fenugreek seeds-1tsp
Oil and salt as per required
Method:
Soak rice+ Fenugreek seeds, urad dal separately for 6 hours
Grind with salt make smooth and thick batter. Leave 6 hours.
Take gunta ponugu tawa( this tawa available nonstick also) put 1tsp oil in tawa pour ¾ full batter in guntalu. Leave ¼ space cover with lid . check after 5mins cook both sides till golden brown.
Oilfree traditional guntapungulu ready to eat, serve hot.
3.Dibbarotti(or)minaparotti:
Ingradients:
Urad dal-1cup
Rice-2cups
Fenugreek seeds-1tsp
Oil and salt as per required
Method:
Soak rice+ Fenugreek seeds, urad dal separately for 6 hours
Grind with salt make smooth and thick batter. Leave 6 hours.
Heatkadai pour batter like thick layer, sprinkle 1tsp oil on rotti ,cover with lid,turn golden brown color, turn other side
Enjoy delicious dosa with Ground nut chutney.
We can also sprinkle finely chopped onion, green chilly, ginger, jeera on it
We can also make gunta ponugu with this batter.
4.dosa with beetroot:
Ingredients:
Urad dal-1cup
Rice-2cups
Fenugreek seeds-1tsp
Beetroot-grated 1cup
Oil and salt as per required
Method:
Soak rice+ Fenugreek seeds,urad dal separately for 6 hours
Grind with salt make smooth and thick batter. Leave 6 hours.
Beetroot grated and fry 5mins with 2tsp oil
Mix this to batter when we make dosa.
Heat tawa pour batter like thin layer , sprinkle 1tsp oil on dosa
Dosa turn brown color, turn other side keep 5seconds
Enjoy delicious dosa with Ground nut chutney.
5.Dosa with carrot:
Ingradients:Urad dal-1cup
Rice-2cups
Fenugreek seeds-1tsp
Carrot chopped& grind
Oil and salt as per required
Method:
Soak rice+ Fenugreek seeds,urad dal separately for 6 hours
Grind with salt make smooth and thick batter. leave 6 hours.
Chopped& grind Carrot like smooth and thick paste.
Mix this to batter when we make dosa.
Heat tawa pour batter like thin layer , sprinkle 1tsp oil on dosa
Dosa turn brown color, turn other side keep 5seconds
Enjoy delicious dosa with Ground nut chutney.
6.Ruvva dosa:
Ingradients:
Upma ruvva-1/2 cup
Riceflour-1/4 cup
Maida-1cup
Oil and salt as per required
Topping-
Finely chopped onion-1
Finlely chopped green chilli-3nos
Greated carrot-2nos
Jeera-1tsp
Finlely chopped coriander-hand full. Mix all
Mix all ingradients except oil,make thin batter soak 10mins
Heat tawa sprinkle batter on tawa donot round with spoon
Sprinkle 1tsp oil on dosa whe dosa turn golden brown
2 tsp topping mixture on dosa.
Yummy …crispy ruvva dosa ready to eat
Surve with ground nut chutney or ginger chutney or tomato ketchup
7.Sweet dosa:
ingredients:
atta-1cup
rice flour-1/4 cup
sugar-1/4 cup
salt-1/4 tsp
oil- as required
method: mix all ingredients except oil make smooth batter, soak 10 mins
heat tawa sperd batter like thin layer, sprinkle 1tsp oil on dosa when dosa turn
golden brown turn other side .
kids like this very much
8.Dosa with bottle groud:
Ingradients:Urad dal-1cup
Rice-2cups
Fenugreek seeds-1tsp
bottle groud -1/2 in small gourd
Oil and salt as per required
Method:
Soak rice+ Fenugreek seeds,urad dal separately for 6 hours
Grind with salt make smooth and thick batter. leave 6 hours.
Chopped& grind bottle groud like smooth and thick paste.
Mix this to batter when we make dosa.
Heat tawa pour batter like thin layer , sprinkle 1tsp oil on dosa
Dosa turn brown color, turn other side keep 5seconds
Enjoy delicious dosa with Ground nut chutney.
9.Dosa withcoconut:
Ingradients:Urad dal-1cup
Rice-2cups
Fenugreek seeds-1tsp
coconut-1/2 in nut
Oil and salt as per required
Method:
Soak rice+ Fenugreek seeds,urad dal separately for 6 hours
Grind with salt make smooth and thick batter. leave 6 hours.
Chopped& grind coconut like smooth and thick paste.
Mix this to batter when we make dosa.
Heat tawa pour batter like thin layer , sprinkle 1tsp oil on dosa
Dosa turn brown color, turn other side keep 5seconds
Enjoy delicious dosa with Ground nut chutney.
10.Dosa with rice flour:
Ingradients:
Rice flour-1cup
Maida-1/2 cup
Butter milk- 1cup
Jeera-1tsp
finlely chopped coriander- hand ful
finlely chopped chilli-1tsp
finlely chopped ginger-1tsp
Oil and salt as per required
Method:
Soak Rice flour ,maida in Butter milk for 1hour
Jeera,finlely chopped coriander,chilli, ginger
Mix all to batter when we make dosa.
Heat tawa pour batter like thin layer , sprinkle 1tsp oil on dosa
Dosa turn brown color, turn other side keep 5seconds
Enjoy delicious dosa with Ground nut chutney.
Ridge gourd with chena dal (beerakaya koora)
Ingradients
Ridgegourd-1/2kg cut small peices
Onion-1cut small pieces
Chena dal-50gms(soak 15mins)
Ginger,garlic-1/2tsp
Turmeric-1 pinch
Red chilli powder-1heap tsp
Fresh coconut-greated 2tbs
For talimpu:
Dry red chilli-1
Jeera, musterd seeds, Bengal gram-1tsp all together
Oil-2tsp
Salt- to taste
Curry leaves
finlely chopped coriander-1tsp
Method:
Heat oil, add Mustard seeds, Cumin seeds, Bengal gram, Curry leaves and when they splutter pour onion&ridge gourd pieces, chena dal, turmeric, salt and cook soft.add water very little quantity if desire
Add Ginger,garlic, Fresh coconut, Red chilli powder cook 5mins
Remove flame, garnish withfinlely chopped coriander
Serve hot
Ridge gourd pikle(beerakaya pachhadi)
Ingradients
Ridgegourd-1/4kg cut small peices
Green chilli-5
Tamarind-1marble in size
Salt to taste
Oil-1tbs
Jeera (cumin seeds)-1/2 tsp
garlic-5pods
Fresh coconut-pieces2tbs
For talimpu:
Dry red chilli-1
Jeera, musterd seeds, Bengal gram-1tsp all together
Oil-2tsp
Salt- to taste
Curry leaves-1small bunch s
finlely chopped coriander-1tsp
Method:
Heat oil, pour ridge gourd pieces ,green chilli cook till soft
Fry coconut pieces for 2mins, add curry leaves
Blend Tamarind, Salt, Jeera, fried green chilli, garlic , Fry coconut pieces
finally add ridge gourd pieces.
Check taste
Heat oil, add Mustard seeds, Cumin seeds, Bengal gram, Curry leaves and when they splutter pour chytney
Remove flame, garnish withfinlely chopped coriander
Tastey beerakaya pachhadi ready to serve
Ingradients
Ridgegourd-1/2kg cut small peices
Onion-1cut small pieces
Chena dal-50gms(soak 15mins)
Ginger,garlic-1/2tsp
Turmeric-1 pinch
Red chilli powder-1heap tsp
Fresh coconut-greated 2tbs
For talimpu:
Dry red chilli-1
Jeera, musterd seeds, Bengal gram-1tsp all together
Oil-2tsp
Salt- to taste
Curry leaves
finlely chopped coriander-1tsp
Method:
Heat oil, add Mustard seeds, Cumin seeds, Bengal gram, Curry leaves and when they splutter pour onion&ridge gourd pieces, chena dal, turmeric, salt and cook soft.add water very little quantity if desire
Add Ginger,garlic, Fresh coconut, Red chilli powder cook 5mins
Remove flame, garnish withfinlely chopped coriander
Serve hot
Ridge gourd pikle(beerakaya pachhadi)
Ingradients
Ridgegourd-1/4kg cut small peices
Green chilli-5
Tamarind-1marble in size
Salt to taste
Oil-1tbs
Jeera (cumin seeds)-1/2 tsp
garlic-5pods
Fresh coconut-pieces2tbs
For talimpu:
Dry red chilli-1
Jeera, musterd seeds, Bengal gram-1tsp all together
Oil-2tsp
Salt- to taste
Curry leaves-1small bunch s
finlely chopped coriander-1tsp
Method:
Heat oil, pour ridge gourd pieces ,green chilli cook till soft
Fry coconut pieces for 2mins, add curry leaves
Blend Tamarind, Salt, Jeera, fried green chilli, garlic , Fry coconut pieces
finally add ridge gourd pieces.
Check taste
Heat oil, add Mustard seeds, Cumin seeds, Bengal gram, Curry leaves and when they splutter pour chytney
Remove flame, garnish withfinlely chopped coriander
Tastey beerakaya pachhadi ready to serve
Mar 13, 2009
Shejuwan Mashroom monchuria:
Mashroom-250 gms(cut into 2 pecies)
Maida-50gms
Cornflour - 100gms
Basin fiour- 25gms
Pepper-1 tsp
Chilli-2nos
Ginger-1tsp(finely chopped)
garlic -1tsp
Onion-1(chopped)
tomato sauce-1tsp
chillisauce-1tsp
Salt-as per u r taste
Oil-to deepfry
Coriander leaves –finely chopped
Dry redchillies-4nos
Method:heat kadai add2tspoil fry Dry redchillies and grind smooth paste this called shejuwan
maida, Cornflour, Basin fiour mix with water make soft batter.
Dip mashrooms in the batter& fry.
Take 3tbs oil in other kadai add finly chopped ginger,garlic, chilli , fry 2mins add
Yougart cook3mins, add tomato, soya, chilli sauces, shejuwan
Next add fried mashrooms &white pepper fried dry
Garnish with with fresh coriander
Delicious Shejuwan Mashroom monchuria ready to serve
Mashroom-250 gms(cut into 2 pecies)
Maida-50gms
Cornflour - 100gms
Basin fiour- 25gms
Pepper-1 tsp
Chilli-2nos
Ginger-1tsp(finely chopped)
garlic -1tsp
Onion-1(chopped)
tomato sauce-1tsp
chillisauce-1tsp
Salt-as per u r taste
Oil-to deepfry
Coriander leaves –finely chopped
Dry redchillies-4nos
Method:heat kadai add2tspoil fry Dry redchillies and grind smooth paste this called shejuwan
maida, Cornflour, Basin fiour mix with water make soft batter.
Dip mashrooms in the batter& fry.
Take 3tbs oil in other kadai add finly chopped ginger,garlic, chilli , fry 2mins add
Yougart cook3mins, add tomato, soya, chilli sauces, shejuwan
Next add fried mashrooms &white pepper fried dry
Garnish with with fresh coriander
Delicious Shejuwan Mashroom monchuria ready to serve
Ridge gourd with chena dal (beerakaya koora)
Ingradients
Ridgegourd-1/2kg cut small peices
Onion-1cut small pieces
Chena dal-50gms(soak 15mins)
Ginger,garlic-1/2tsp
Turmeric-1 pinch
Red chilli powder-1heap tsp
Fresh coconut-greated 2tbs
For talimpu:
Dry red chilli-1
Jeera, musterd seeds, Bengal gram-1tsp all together
Oil-2tsp
Salt- to taste
Curry leaves
finlely chopped coriander-1tsp
Method:
Heat oil, add Mustard seeds, Cumin seeds, Bengal gram, Curry leaves and when they splutter pour onion&ridge gourd pieces, chena dal, turmeric, salt and cook soft.add water very little quantity if desire
Add Ginger,garlic, Fresh coconut, Red chilli powder cook 5mins
Remove flame, garnish withfinlely chopped coriander
Serve hot
Ridge gourd pikle(beerakaya pachhadi)
Ingradients
Ridgegourd-1/4kg cut small peices
Green chilli-5
Tamarind-1marble in size
Salt to taste
Oil-1tbs
Jeera (cumin seeds)-1/2 tsp
garlic-5pods
Fresh coconut-pieces2tbs
For talimpu:
Dry red chilli-1
Jeera, musterd seeds, Bengal gram-1tsp all together
Oil-2tsp
Salt- to taste
Curry leaves-1small bunch s
finlely chopped coriander-1tsp
Method:
Heat oil, pour ridge gourd pieces ,green chilli cook till soft
Fry coconut pieces for 2mins, add curry leaves
Blend Tamarind, Salt, Jeera, fried green chilli, garlic , Fry coconut pieces
finally add ridge gourd pieces.
Check taste
Heat oil, add Mustard seeds, Cumin seeds, Bengal gram, Curry leaves and when they splutter pour chytney
Remove flame, garnish withfinlely chopped coriander
Tastey beerakaya pachhadi ready to serve
Ingradients
Ridgegourd-1/2kg cut small peices
Onion-1cut small pieces
Chena dal-50gms(soak 15mins)
Ginger,garlic-1/2tsp
Turmeric-1 pinch
Red chilli powder-1heap tsp
Fresh coconut-greated 2tbs
For talimpu:
Dry red chilli-1
Jeera, musterd seeds, Bengal gram-1tsp all together
Oil-2tsp
Salt- to taste
Curry leaves
finlely chopped coriander-1tsp
Method:
Heat oil, add Mustard seeds, Cumin seeds, Bengal gram, Curry leaves and when they splutter pour onion&ridge gourd pieces, chena dal, turmeric, salt and cook soft.add water very little quantity if desire
Add Ginger,garlic, Fresh coconut, Red chilli powder cook 5mins
Remove flame, garnish withfinlely chopped coriander
Serve hot
Ridge gourd pikle(beerakaya pachhadi)
Ingradients
Ridgegourd-1/4kg cut small peices
Green chilli-5
Tamarind-1marble in size
Salt to taste
Oil-1tbs
Jeera (cumin seeds)-1/2 tsp
garlic-5pods
Fresh coconut-pieces2tbs
For talimpu:
Dry red chilli-1
Jeera, musterd seeds, Bengal gram-1tsp all together
Oil-2tsp
Salt- to taste
Curry leaves-1small bunch s
finlely chopped coriander-1tsp
Method:
Heat oil, pour ridge gourd pieces ,green chilli cook till soft
Fry coconut pieces for 2mins, add curry leaves
Blend Tamarind, Salt, Jeera, fried green chilli, garlic , Fry coconut pieces
finally add ridge gourd pieces.
Check taste
Heat oil, add Mustard seeds, Cumin seeds, Bengal gram, Curry leaves and when they splutter pour chytney
Remove flame, garnish withfinlely chopped coriander
Tastey beerakaya pachhadi ready to serve
Nawab ki cabab
finlely chopped carrot-2
finlely chopped beans-10
potato-2
finlely chopped onion-1 big
finlely chopped green chilli-2
finlely chopped casew-3tbs
finlely chopped coriander-hand ful
greated paneer-5tbs
basin-3tbs
salt to taste
black salt-1pinch
vamu-1pinch
chat masala-1pinch
garam masala-1pinch
ginger garlic paste-1 tsp
chilli powder-1/4tsp
Jeera powder-1/4tsp
bread powder- to tapping
oil to fry
lemon-1
cook finlely chopped carrot,finlely chopped beans,potato
heat pan add 2tsp oil fry finlely chopped onion, finlely chopped green chilli3mins add cooked carrot, beans, ginger garlic paste ,chilli powder fry till dry, add black salt,vamu, garam masala, chat masala, Jeera powder fry 2mins add basin 2mins remove .
take into abowl add potato ,2tbs paneer, finlely chopped casew,finlely chopped coriander
add lemon juice mix like dough.
1tbs casew, 1tbs paneer, 1tbs onion, 1tsp lemon juice mix all
Take 1tbs dough keep little amount mixer in it roll a shape like round or egg shape
Roll in bread crumble , fry golden brown in color
Serve hot with tomato sauce
Yummy….. nawab ki kabab ready to eat
Ingredients are heavy taste also rich
finlely chopped carrot-2
finlely chopped beans-10
potato-2
finlely chopped onion-1 big
finlely chopped green chilli-2
finlely chopped casew-3tbs
finlely chopped coriander-hand ful
greated paneer-5tbs
basin-3tbs
salt to taste
black salt-1pinch
vamu-1pinch
chat masala-1pinch
garam masala-1pinch
ginger garlic paste-1 tsp
chilli powder-1/4tsp
Jeera powder-1/4tsp
bread powder- to tapping
oil to fry
lemon-1
cook finlely chopped carrot,finlely chopped beans,potato
heat pan add 2tsp oil fry finlely chopped onion, finlely chopped green chilli3mins add cooked carrot, beans, ginger garlic paste ,chilli powder fry till dry, add black salt,vamu, garam masala, chat masala, Jeera powder fry 2mins add basin 2mins remove .
take into abowl add potato ,2tbs paneer, finlely chopped casew,finlely chopped coriander
add lemon juice mix like dough.
1tbs casew, 1tbs paneer, 1tbs onion, 1tsp lemon juice mix all
Take 1tbs dough keep little amount mixer in it roll a shape like round or egg shape
Roll in bread crumble , fry golden brown in color
Serve hot with tomato sauce
Yummy….. nawab ki kabab ready to eat
Ingredients are heavy taste also rich
Mar 12, 2009
Mashroom friedrice:
Rice-250gms
Mashroom-25gms(cut into pecies)
Capsicum-1(chopped small pecies)
Onion-1(chopped small pecies)
Carrot-1(chopped small pecies)
Beans-5nos(chopped small pecies)
Pepper-1/2 tsp
Chilli-3nos(chopped small pecies)
Ginger-1/2inch,garlic_10pods (finely chopped)
Casew-25gms
Tastingsalt-1/4tsp
Salt-as per u r taste
Oil(or)ghee 50gms
Coriander leaves –finely chopped
Method: cut beans& carrot into small pecices and cookwith rice.
Take a kadai heat oil first Ginger, garlic peciesafter 10scds add casew,chopped chillis
After add onion fry till lightbrown, add mashrooms, fry 2,3 mins, add capsicum&beans fry 2 mins.
Add rice,pepper, tastingsalt, cook in simmer for 5mins
Turnoff stove& decarte with fresh coriander
Tasty……. Tasty ……. Mashroom fried rice ready to eat.
Rice-250gms
Mashroom-25gms(cut into pecies)
Capsicum-1(chopped small pecies)
Onion-1(chopped small pecies)
Carrot-1(chopped small pecies)
Beans-5nos(chopped small pecies)
Pepper-1/2 tsp
Chilli-3nos(chopped small pecies)
Ginger-1/2inch,garlic_10pods (finely chopped)
Casew-25gms
Tastingsalt-1/4tsp
Salt-as per u r taste
Oil(or)ghee 50gms
Coriander leaves –finely chopped
Method: cut beans& carrot into small pecices and cookwith rice.
Take a kadai heat oil first Ginger, garlic peciesafter 10scds add casew,chopped chillis
After add onion fry till lightbrown, add mashrooms, fry 2,3 mins, add capsicum&beans fry 2 mins.
Add rice,pepper, tastingsalt, cook in simmer for 5mins
Turnoff stove& decarte with fresh coriander
Tasty……. Tasty ……. Mashroom fried rice ready to eat.
Mar 10, 2009
Delicious kajjikayas . u can’t remember u r waitlose treatment if u eat these mouth watering kajjikaya
Ingredients for kajjikaya:
For the cover:
atta (or) Maida - 1 cup
Ghee - 2 tsp
Salt - a pinch
Water to knead
For the filling:
Grated Copra - 1 cup
fried gram dal(putnala pappu) 1cup
jagarry-200gms
Sugar - 1/2 cup or
Cashew nuts - 10 whole ( you can use other nuts combination with raisins)
Poppy seeds - 2 tbs
ilachi- 6nos(powder-1/4tsp)
Oil for Deep frying
Method to prepare:
Kajjikayalu are normally made in half moon shapes. There are many ways to make this. You can even make these in the molds available.
To make the dough, take the flour, salt and ghee in a bowl. Mix well. Then slowly add water to knead into a stiff dough. If you want to get a crispy cover, the dough has to be stiff. Cover with thin cloth &soak 30 mints.
To make the fillings, grate the Copra or the Dried coconut. Grind fried gram dal into fine powder.grate jaggery,
Chop the cashew nuts into small pieces. Mix the grated coconut,putnala podi,
Greated jaggery, cashew nuts, sugar, poppy seeds and cardamom together. This will be a dry mixture.
Making the kajjikaya on the rolling board.
Once you are ready to roll out, divide the dough into small equal balls. Using the rolling pin, dust the balls, flatten them into small circles, like the puris.
Scoop a spoonful of the filling and place on the middle.draw aline on edges with water. so that the filling doesn't come out.
List one side of the dough, bring to the other side and press well.
Making it in your palm.
Once you roll out the cover, take it on to your left palm. Hold it while you scoop in the fillings. Now gently cover both open sides. You will end up having a half moon.
In all shapes, to get the design, you have to turn the sides like tuck in and then press. Then again tuck in.
Once you have all the Kajjikaya filled and ready, Heat the oil for deep frying. Once the oil is hot, simmer and gently drop in the kajjikaya. Fry in low flame, only then the outer layer will be crispy.
Turn to the other side, when its cooked on one side. Once its done on both sides, drain them
We can store kajjikayas for 15-20 days
Ingredients for kajjikaya:
For the cover:
atta (or) Maida - 1 cup
Ghee - 2 tsp
Salt - a pinch
Water to knead
For the filling:
Grated Copra - 1 cup
fried gram dal(putnala pappu) 1cup
jagarry-200gms
Sugar - 1/2 cup or
Cashew nuts - 10 whole ( you can use other nuts combination with raisins)
Poppy seeds - 2 tbs
ilachi- 6nos(powder-1/4tsp)
Oil for Deep frying
Method to prepare:
Kajjikayalu are normally made in half moon shapes. There are many ways to make this. You can even make these in the molds available.
To make the dough, take the flour, salt and ghee in a bowl. Mix well. Then slowly add water to knead into a stiff dough. If you want to get a crispy cover, the dough has to be stiff. Cover with thin cloth &soak 30 mints.
To make the fillings, grate the Copra or the Dried coconut. Grind fried gram dal into fine powder.grate jaggery,
Chop the cashew nuts into small pieces. Mix the grated coconut,putnala podi,
Greated jaggery, cashew nuts, sugar, poppy seeds and cardamom together. This will be a dry mixture.
Making the kajjikaya on the rolling board.
Once you are ready to roll out, divide the dough into small equal balls. Using the rolling pin, dust the balls, flatten them into small circles, like the puris.
Scoop a spoonful of the filling and place on the middle.draw aline on edges with water. so that the filling doesn't come out.
List one side of the dough, bring to the other side and press well.
Making it in your palm.
Once you roll out the cover, take it on to your left palm. Hold it while you scoop in the fillings. Now gently cover both open sides. You will end up having a half moon.
In all shapes, to get the design, you have to turn the sides like tuck in and then press. Then again tuck in.
Once you have all the Kajjikaya filled and ready, Heat the oil for deep frying. Once the oil is hot, simmer and gently drop in the kajjikaya. Fry in low flame, only then the outer layer will be crispy.
Turn to the other side, when its cooked on one side. Once its done on both sides, drain them
We can store kajjikayas for 15-20 days
mouth watering ..........Festive special
Bobbatlu:
Ingradients:
maida-250gms
ghee(or)refinedoil 50gms
chena dal 250gms,
jagerry-350gms, ilachi-5nos,
ghee(or)refinedoil 150gms,
maida,50gms ghee, nead to smooth dough using water. Cover with a thin cloth and keep aside for 30 minutes.
first soak chena dal for1hour &cook till the chenadal very sof,. drain extrawater,and grind(5seconds)
take a vessal heat jagerry with 50ml water.
heat thesyrup for10mints(take small bowl with water if we pour hotsyrup a spoon its like jelly).addchena paste
stir well, if not it can stick to bottom .cook till the paste is like dough. it is called 'poornam'
take 1tsp full 'poornam' covered with maidadough like small ball, roll like chapati with palms
heat tawa fry until golden brown on both sides with ghee .
delicious bobbatlu ready to eat.
Bobbatlu:
Ingradients:
maida-250gms
ghee(or)refinedoil 50gms
chena dal 250gms,
jagerry-350gms, ilachi-5nos,
ghee(or)refinedoil 150gms,
maida,50gms ghee, nead to smooth dough using water. Cover with a thin cloth and keep aside for 30 minutes.
first soak chena dal for1hour &cook till the chenadal very sof,. drain extrawater,and grind(5seconds)
take a vessal heat jagerry with 50ml water.
heat thesyrup for10mints(take small bowl with water if we pour hotsyrup a spoon its like jelly).addchena paste
stir well, if not it can stick to bottom .cook till the paste is like dough. it is called 'poornam'
take 1tsp full 'poornam' covered with maidadough like small ball, roll like chapati with palms
heat tawa fry until golden brown on both sides with ghee .
delicious bobbatlu ready to eat.
Mar 3, 2009
Poornam(or) poornam burelu:
Ingredients:
chena dal 250gms,
jagerry-350gms, ilachi-5nos
Urad dal-1cup
Rice-1cup
salt -1/4 tsp
oil for deep fry
Method:
Soak rice, urad dal separately for 6 hours
Grind with salt make smooth and thick batter.
first soak chena dal for1hour &cook till the chenadal very sof,. drain extrawater,and grind(5seconds)
take a vessal heat jagerry with 50ml water.
heat thesyrup for10mints(take small bowl with water if we pour hotsyrup a spoon its like jelly).addchena paste
stir well, if not it can stick to bottom .cook till the paste is like dough. Add ilachi powder it is called 'poornam', round like big lemon in size ,
take kadai put oil ,after heat oil dip poornam ball in urad dal+rice batter, the batter stick thick layer to poornam , put in oil fry till poornam turn to goden brown
festive special poornamlu ready to serve
Ingredients:
chena dal 250gms,
jagerry-350gms, ilachi-5nos
Urad dal-1cup
Rice-1cup
salt -1/4 tsp
oil for deep fry
Method:
Soak rice, urad dal separately for 6 hours
Grind with salt make smooth and thick batter.
first soak chena dal for1hour &cook till the chenadal very sof,. drain extrawater,and grind(5seconds)
take a vessal heat jagerry with 50ml water.
heat thesyrup for10mints(take small bowl with water if we pour hotsyrup a spoon its like jelly).addchena paste
stir well, if not it can stick to bottom .cook till the paste is like dough. Add ilachi powder it is called 'poornam', round like big lemon in size ,
take kadai put oil ,after heat oil dip poornam ball in urad dal+rice batter, the batter stick thick layer to poornam , put in oil fry till poornam turn to goden brown
festive special poornamlu ready to serve
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