Vegetable Kolhapuri Curry, and Ganesh Chaturdi

I know this Kolhapuri recipe is no where linked with Ganesh festival, but today I feel like sharing my way of celebrating Ganesh Chaturdi with my family as the festival is approaching near by. I was born in Ganesh Navaratri's and co-incidentally my favorite God is also Ganesha. I like all his stories and qualities, his love towards parents, siddhi and buddhi. I am from Hyderabad, the metropolitan  multicultural and multilingual city. Here, every festival is celebrated with wonderful colors, and lights. At every main street, you can see vendors selling Ganesha's statues and Pathri (Leafs and flowers offerd to God). Kids of our colony used to collect the funds to put their own "Bala Ganesha", where as older people used to keep the bigger Ganesha "Siddi Vinayaka" decorated with lights and flowers. There used to be heavy devotional music, poojas and very important part prasad (Food offerings to God) all day.

On first day of Ganesha festival, me and my father used to go bare foot (of course on a vehicle) to bring Ganesha Idol and Patri. I used to love the small umbrellas, for Lord Ganesha very much. Later we come home, and decorate house with flowers and "Mamidi Thoranam" a special garland made with Mango leaves and tied to every door in house and gate. Later  we used to decorate pooja mandhir with Ganesha statue and all patri and flowers. My mom who is a wonderful cook, used to make many dishes along with a special dish "undralla Payasam" which is a must food for this festival. Now, here I did not mention about my bro, you might be wondering what he is doing, he is asleep now. As soon as we start our prayer he wakes up, takes bath and come to pooja room at aarthi time and eat all prepared food (Very smart, right!!! :)). I love my bro, even now he is the same. I know after reading all this story you relate the same beautiful things happening at your home too. I miss my parents and bro a lot. I hope that Lord Ganesha Blessings stay on my family and your family life long.

Now coming to the recipe, I make this Kolhapuri vegetable curry when I have all the chunks of left over vegetables in my home. This is one of my favorite too!

Ingredients:
Cauliflower-1cup
chopped carrot-1/2cup
Green capsicum chopped-1/2cup
green peas-1/4cup
onion paste-1cup
tomato puree 1cup
Any other vegetables like potato, brinjal etc., (if you wish)-1 cup
Garam masala-1/4tea spoon
Ginger garlic paste
Cloves-2
cardamom-2
cinnamon stick 1
bay leaf-1
salt to taste
chili powder-1/2tbsp (to taste)
coriander powder-1/2tbsp
cumin powder-1/2tbsp
yogurt/curd-2tbsp
curry leaf-1 spring
cilantro/coriander leaf-10 springs finely chopped

Method:
Fry all vegetables separately in some oil till semi cooked and keep aside. Now take a thick bottom pan and add 2tbsp of oil and heat. Add clove, cardamom, cinnamon and bay leaf and saute for 30sec. Remember always the pan should be on a medium heat. Add onion paste & ginger garlic paste and wait till it turns golden brown, stir in between. Now, add all the spice powders coriander. cumin, garam masala, chili powder and salt mix well and immediately add tomato puree and mix well. When the tomato puree is cooked add yogurt and stir. When all the raw flavor of yogurt is gone, toss in all the vegetables and curry leaf. Stir well and add water if the gravy is too thick. Close the pan with lid and cook in simmer for 5min, finally check for taste and garnish with cilantro.

Yummy Kolhapuri vegetable curry is ready to serve. Serve with some masala green pea rice which is awesome combination for this recipe/

Bread bonda

It's been almost a month now, I have no blog post yet. I do not blame me for this delay, I balme my college (Like in telugu Movie Bomarillu Dialoge "Antha college ee chesindi!!" ;)haha! ). Finally my Fall Semester started and I am having classes every day for this sem. As ususal assignments started from Day 1. Taking a little time to post this yummy recipe.

For me bread always used to be an excuse when I was young, I used to think that bread and apple is only for those who fell sick. As we grow up our choice and taste will change along with time. Now, bread is  must in my weekly grocery list. It is like an all purpose food. We can make filling and appetizing snacks, breakfast n many more with in no time.  If you have any extra bread in your home and it is soon going to expire and you do not know what to do, then here is the excellent recipe for you, that is instant and super delicious.

Ingredients:
Bread-10 slices for 10 Bondas(I used whole wheat bread)
Oil for deep fry
12cup water in a flat plate
For stuffing:
Potato 2 large boiled
Green chili paste 3/4 tbsp
1/2 Onion finely grind
Coriander powder 1/2tbsp
Cumin powder 1/4 tbsp
Turmeric pinch( optional)
Salt to taste
Cilantro/ coriander chopped 2 tbsp
Method:
For stuffing:
Grate the potato with a large pore grater. You can mash it as well but while mashing we get some clumps.  Grating will yield more smooth stuffing. Now heat 2 tbsp of oil in a skillet and add grinded onion, ginger garlic paste and keep sauteing till the raw flavor of onion goes away. Then add turmeric, cumin powder, salt and coriander powder and mix well. While all the ingredients are finely done, add potato and cilantro and turn off the stove.
For Bondas:
Take the bread slice and tear the edges off. Heat oil for deep fry under medium flame. Wet it in a water for a fraction of a second and immediately press it between your palms to squeeze excess water. The bread should not be too dry or moist. Take 1 tbsp full of potato filling and put it at the center of the bread and bring all the edges of the bread to top of it and close it. smoothen it whith your palms. Fry these dumplings under meduim heat untill brown. Serve hot with green chutney or just sprinkle chat masala on top and serve.
These Bonds are vey crips and you can add lemon juice to the potato stuffing before filling them to bread, this imparts a tangy flavour to the recipe. Hope you like it.


 

Gutti Vankaya curry (Masala Bengan, Hyderabadi style)

Its been almost a month hello foodies, I'm back from a long break!! I told u already about my short trip to India!! In this trip I have learned many recipes from my mom!! But before going to the recipes topic let me tell U about my trip!!

My biggest satisfaction is that I saw my parents n bro in real(Yup!! its true every time I see them on skype I feel like touching them to feel their presence)!! I was always holding my mothers hand saying that I will not be able to touch you when I go back again, let me feel your presence. Most sad moment was then when my parents busted in tears when I was about to leave. I can't stop tears in my eyes even now while I am writing this, I can still remember their sad faces.

 I was alone, because it was only me who visited India, my hubby was stuck with some work so he could not accompany me for this trip. It is really difficult for me alone to get into the flight, my steps towards the counter made me to feel like I am stepping into a deep dark hole right infront of me. Every step was painful. But I am taking all the memories of joy and happiness with me, where I spend with my parents.

I would have enjoyed my trip more if the climate was good, as the hot summer was flooding in!!! My sincere suggestion is never visit India during the month of May where the Sun leaves the sky and romes with u on Earth!! But the good news is I have successfully compleated my thesis defence in India which I left back in India because of my marriage.

Anyways I had a good trip because I enjoyed my mothers food everyday. My mom used to feed me like she used to do when I was a kid. I really enjoy the extra care after marriage, I know my bro is little jealous of the extra care towards me but who cares (hehehe!!!). I successfully compleated my thesis and done with my defense. So, friends I am graduated now with M.Tech degree!!!!(Cheers!!!). Finally I accomplised my goal and all this is because of my father and bro, because they are the one who supported me till the end!!!! Love you mom, dad and bro...MISS U A LOT!!!

Now, coming to the recipe. This curry was prepared by my mom for me :D

Ingredients:
10 tiny eggplants/ Brinjal (Vankaya)
For masala:
3 small onions finely chopped
1tsp red chilli powder
1/2 tsp garam masala
1/2 cup roasted peanuts
2tbsp coconut powder
1tbsp coriander powder
1/2tsbp cumin powder
1/2 lemon size tamarind soaked in water
pinch of fenugreek seed powder (Methi seed powder)
salt to taste
1/4 tbsp turmeric
4 tsp oil
2 tsp Coriander leaves finely chopped
1 cup water

Method:

• Wash the eggplants, dry it and make a slit through the middle of the eggplants in plus shape. Keep them in the salt water so that it will not change its colour.
• Masala:Take onions, add red chilli powder, garam masala powder,salt to taste, roasted peanut powder and mix it well. Add 2 to 3 tsp of water in this mixture just to bind oil spices together.
• Now stuff the filling in to the slits of eggplant. Rest of the masala keep it aside.
• Heat oil in a nonstick pan. Once oil is hot add the leftover masala in oil. Fry it well till the oil starts loosing out from the spices.
• Now add stuffed baingans in the masala and mix it well. Cover it and cook it for at least two minutes.
• Add water and tamarind jucie to it. You can adjust the consistency of the water accordingly as much thick or thin gravy you want.
• Put the cover and let it cook for 7 minutes. Now turn the eggplants and again cook it for another 7 minutes. Cook til oil starts loosing out
• Delicious stuffed baigan is ready. Garnish it with coriander leaves.

(Tags- Baingan Masala, Bharli wangi, wangyacha bharit, baingan bharta, bagara baingan, eggplant sabzi, eggplant parmesan, Indian food, Indian Recipe, Marathi Recipe, Maharashtrian Recipe, Madhura Bachal, Tamil Recipe, Telugu Recipe, South Indian Recipe, Bengali Recipe, Indian Appetizers)

Chicken Drumsticks kurma

Any curry with chicken drumsticks (I'll call them, Kodi Kallu- Murgi legs  just for fun! ) are my hubby's favorite. Chicken is a good source of protein, we can make it even more healthy by trimming fat and skin from the meat we cook. One day while watching TED videos (For them who do not know about these videos, they are like the research or survey presentations done by the individual people. The bottom line is, it is a platform where the people present their inventions and discoveries) one Indian teenage girl found out that chicken marinated with lemon juice at least for one hour reduced the amount of carcinogens(Cancer causing agents) in it. So, friends let us marinate the chicken and have it.

Ingredients for marination:

Chicken legs---7
salt to taste
chili powder---1ts
coriander powder--1ts
Lemon juice---4ts
Ginger garlic paste-2ts

Salt to taste

For curry:

Onions chopped half cup

Chopped Ginger and garlic-1ts each

tomatoes chopped-1cup

 Curd/Yogurt--1cup

Masala preparation:

Roast Whole garam masala (Cloves 4 + Cinnamon stick 1big + cardamom 3) in a fry pan

Take This roasted garam masala in a grinder jar along with 2ts of coriander powder +3ts of til/sesame/nuvvulu + Coconut powder 1ts , cashewnuts 1/4cup and grind the mixture to a fine powder.

Directions:

• Clean and wash the chicken drumsticks and make 3-4 deep cuts on each side of the drumstick so that they get perfectly marinated.
• Now prepare the marination mixture with the above stated ingredients and drop the chicken pieces in the marination and allow them to marinate for 2-3hrs in a refrigerator.
• Remove them from the refrigerator, and let them come down to room temperature.
• Now take a skillet and heat 3-4 ts of butter/ ghee/ olive oil/ vegetable oil and add the marinated chicken pieces to the oil and cook them by closing the lid.
• Cook by turning the pieces like this for about 15-20 min, until the chicken is half cooked.
• Now add onions and cook them until they turn transparent, after the onions are done add tomatoes and cook until they become mushy.
• Add curd/yogurt and mix well. Beat curd before adding it into curry. After few minutes add red chili powder and salt to taste.
• Cook for few more minutes under simmer by closing the lid.
• Now finally garnish with cilantro and the curry is ready to serve.

Hope you like my recipe.

Fish Fry Indian Style

When ever I prepare this curry, I remember the lady at Apple bees (Restaurant In America), she is a waitress. It was my first visit to this restaurant, when we (me and my hubby) were given menu cards I was seriously searching for vegetarian (Veggie) item, but to my surprise I could not find single item. So, my hubby asked the waitress if she could help us in ordering any veggie item for us, and here is the most interesting part of the story she suggested the items in the menu that contain fish. Perfect! right, to her fish is a veggie food, then I asked her to suggest the item that contains no meat, then she said that's what I am saying you can have these(that contain fish) items they do not contain meat. I struggled a lot to explain her what veggie means according to me, finally I have to order a mushroom pizza (No problem! Pizza is always my first priority). And there the story ends, BTW in India, I heard that Calcutta people do consider fish as a veggie. But according to me, I do not agree! I made this fry for my hubby, he loved it, hope you like it too!!

Easy fish fry in Indian style

Ingredients
Fish slices ( I used the frozen salmon)- 4 large
Cumin powder-1tbsp
coriander powder-2tbsp
red chili powder to taste
salt to taste
Lemon juice-2tbsp
garam masala-pinch
turmeric powder-1tea spoon
Feenu greek powder-1/2tbsp
oil-4tbsp
and oil for frying

Directions:
Clean fish pieces, remove skin if present. Wash them and drain all water by pating with paper towel, Now cut the fish pieces into 1inch thickenss each.

Mix all the above mentioned ingredients in 4tbsp of oil and apply on both sides of the fish pieces. 

Refrigerate for about 2hrs.

Heat 3tbso of oil in a  pan and fry this pieces untill they turn golden brown on both sides.

Add more oil if necessary.

 Do not distrub pieces frequently, since they are delicate they break easily. Here are the delicious fish fry ready to serve!!!!

Remember, when ever you marinate any kind of meat do not forget to add lemon juice. Research, shows that marinated meat with lemon juice has less carcinogens compared to unmarinated meat.
  

Moong Dal Halwa

Halwa is everyones favorite. Making of halwa is very simple process, these preprations make in almost all house holds during festivals in India. If you have a sudden guest in your home, this is the perfect dessert you can make in minutes and serve hot. I love all kinds of halwa, but gajar/carrot halwa is always my favorite. Moong dal halwa tastes wonderful, you can't have just one spoon. I made this yesterday and you all know that my hubby does not have sweet tooth, but he finished the entire bowl that I served in no time. He just liked it soo much. I love watching him, enjoying my recipes :D.

Ingredients
Moong dal/Pesara Pappu -2cups
Ghee-4tbsp
Jaggery grated-1 and 1/2 cups, if using sugar-2 cups...you can also add brown sugar if you like
Milk-3cups
cardamom powder-1/2tbsp
Nuts and dry fruits as per your taste (For garnishing)

Directions
Dry roast Moong dal and grind it in to a coarse powder when it is chill. In a deep, thick bottom non-stick pan boil milk, when the milk came to boil add moong dal powder and mix well. When the moong dal absorbs all milk and starts becoming thick add sugar/jaggery (Bellam)/ brown sugar and mix well. Also add ghee, cook under medium flame and keep stirring the mixture. Now when the ghee starts leaving the halwa from the sides of the pan, add cardamom powder and mix well. Take the mixture in to the serving bowl and garnish with nuts and dry fruits. You can serve it hot or cold.  Kids love chilled halwa. You can also make burfis out of this halwa, by pouring the halwa on a ghee greased plate and allow it to chill in a fridge, cut it in to bars  and serve. Hope you like my recipe. I just enjoyed it!!!!

Please post your comments and like me on facebook.
cheers,
DD

Pappu Purnalu- Puran Poli Low calorie

Hope you all had a great diwali!!! We had a great and sweet Diwali. I prepared lot of sweets on this diwali. This is my first diwali after marriage with out my parents in a different country. My mother was surprised to hear the list of sweets that I made without her help. Yes, i never prepared sweets on my own in India, always my mother used to prepare it for us. I miss my mothers food. Enough of the story now, lets talk about low calorie Puran poli. Puran poli is the sweet stuffing inside an Indian bread. It is called pappu purnalu in telugu. I made this with the help of paniyaram/ ponganalu maker.

Ingredients
For stuffing
Atleast 6hrs soaked chana dal/senaga pappu-1cup
Bellam/jaggery-1/2cup grated
(You can use sugar insted of jaggery 1/2cup)
Ghee-2tbsp
Cardamom seeds-3pods- make a powder

For batter
Soak 1cup of urad dal/minapa pappu and 2 cups of rice for 6hrs or more and grind it in to a fine paste and let it to ferment for 6hrs atleast.

Method:
Cook chana dal in cooker/microwave with some water. The dal should look tender and easily breakable when you try to mash it with your hand. Mash it, if it is not mashed properly grind it. Now take a skillet and heat ghee and add this dal mixture to it and cook for 2minutes under medium flame.( Powder sugar if you are using it) Add jaggery and mix well. When all the jaggery is melted and mixed well turn off the stove and add cardamom powder and mix well. Keep this mixtuer aside and let it cool.

Now heat a ponganalu maker and add little oil in all molds and add a half spoon of batter in each of molds. Take very little amount of dal stuffing in your hand and make it in to a round shape. Repeat this kind of balls and keep aside. Now keep each ball on the center of the batter on the ponganalu maker and add 1/2 spoon of batter on top of the stuffing and add few drops of oil from sides and cook till golden brown on both sides. Enjoy hot!!!!! hope you like it!!!!

Mysore rasam - South Indian style

This is the first time I made this wonderful rasam. This tastes awesome. You can try it too!!!A slightly complicated rasam, with all the goodness of arachuvitta sambar but as comforting as a nice, tangy rasam- that is what Mysore rasam is.

Ingredients
2 Tbsp toor dal, cooked
1 lemon-sized tamarind
1/2 tsp Turmeric
salt to taste
1 tomato, finely chopped
For powder:
1 tbsp tur dal
2 red chilies
5-6 peppercorns
1 tsp cumin seeds
1/2 tsp chana dal
1 .5 tsp coriander seeds
2 tbsp coconut
a pinch of Hing

Fry all this in a oil until reddish. Grind to a coarse powder. Boil diluted tamarind water with tomatoes, turmeric and salt. Add the powder or paste and then the cooked tur dal. Bring to a boil. When a nice aroma emanates, it is done. Season with mustard, curry leaves and cumin using ghee.

potato chikkudu menthi curry

Potato is all time favorite form some people like me. I love potato for several reasons. First and foremost reason is i can prepare curry in no time. This Curry is favorite for all at my home too. The combination of potatos with chikkudu ginjalu/seeds( Indian Broad Beans) and with methi leaves gives it a unique flavor and taste. My mother used to make it with the whole seed(chikkudu kaya). I love having this curry with white rice. Now coming to the recipe

Ingredients
Chikkudu ginjalu/seeds(indian Broad beans in english) are available in frozen vegetable section in indian grocery stores.- 1 cup
Potatos pealed and sliced to medium size cubes-2cups
Methi leaves 1 cup chopped
tomato chopped-1/2cup
onions chopped-1/4cup
cumin seeds-1/2tbsp
mustard seeds-1/2tbsp
urad dal-1/2tbsp
chana dal-1/2tbsp
turmeric pinch
salt to taste
ginger garlic paste 1tbsp
water as required
oil 2tbsp

Method
Heat oil in a pan and add mustard seeds, cumin seeds, urad dal and chana dal one by one. Saute till they are well done. Then add onions & turmeric and saute under medium flame and cook till they are transparent. Then add potatos and chikkudu seeds and mix well. cook under medium flame by closing the container till the potatos are well cooked. then add methi leaves and tomatoes and mix well. cook well till the tomatos become musy and methi leaves are cooked, add red chili powder and salt to taste and mix well. Add 30ml water and mix well. add more water if you want liquidy. If you want masala version add coriander powder(1/2tbsp), cumi powder(1/4tbsp) and garam masala(1/4tbsp) and cook well. I love mild masalas with this curry. Enjoy this curry with white rice or roti. Hope you like it.

Bisi bele bath- south Indian recipe and Savings Rite Aid Coupon

When I think of Karnataka cuisine the first thing which comes into my mind is Bisibele bath. Bisi means hot, bele means dal so bisibele bath is nothing but hot dal rice(almost like samabar rice) . Just Like obbatu (bobbatlu/puran poli) bisibele bath takes a special place during festivals and weddings. It’s a one pot meal in which you get your protein, carbs and veggies cooked to perfection in our favourite Indian spices. I love Mango pickle on the side of this delicious dish. Raita on the side is also a nice compliment to this classic dish of Karnataka.

If you wanna make this recipe fast you can substitute Instant sambar mix powder instead of spices that I have mentioned. Freshly ground spices sure taste great. I made this bisibele bath in rice cooker. You can also make it in deep rice pot or pressure cooker. It tastes awesome when blended with spices and vegetables. My hubby enjoyed it a lot. Now coming to the recipe

Ingredients:
Basmathi rice: 3/4th cup
Toor dal (kandi pappu): ½ cup
Beans (about 30) cut into half inch pieces
Large carrot: 1 cut into half inch pieces
Frozen peas: ½ cup
Small potato: 1 cut into small cubes
Medium size ripe tomato: 2 cut into small pieces
Turmeric powder: ¼ tsp
Salt: 2 to 3 tbsp
Freshly squeezed lemon juice: 4 ts
Oil: 1 tbsp
Cilantro/coriander chopped-10 springs
Bisibele bath Powder

• chana dal- 3 tsp
• urad dal- 3 tsp
• fenugreek (methi seeds)- about 4 seeds
• dry coconut- 3 tsps
• red chillies- 5 to 6
• jeera (cumin)- 1 tsp
• coriander seeds- 1 tsp
• cloves- 2
• cardamom- 1
• cinammon stick- a small piece

Power all the Ingredients together

For tempering (talimpu)
Oil: 2 tbsps
Few mustard seeds

Cumin seeds fewTurmeric: 1/4th tsp
Few curry leaves(optional)
Small onion: 1 chopped
Hing (asafetida): 5 pinches
Bay Leaf: 2

Method:

 In the rice cooker wash rice & dal and add double the quantity of water and 1tbsp of salt and mix well and keep it aside. Heat oil in a pan and add mustard seeds and add cumin seeds when they start splattering. when the cumin seeds starts popping add onions and cook under medium flame. When they turn tender add turmeric and saute till its raw flavor goes away. Then add hing and bay leaf and saute for 2min. Then add all the vegetables and cook by closing the lid under medium flame. When all the vegetables are half cooked add the prepared powder and Mix well, cook for another few minutes and add this mixture to the soaked rice and dal. Mix all the ingredients well and add salt if required. Finally add coriander and mix well. Cook in rice cooker. If you are cooking in pressure cooker, cook for 3-4 whistles(depends on the type of cooker, you know about your cooker better than me). Serve hot with raita. Generally people prepare this bath watery or mushy. I like to prepare it dry. If you want mushy add more water. Thank you for visiting my space. Hope you like my recipe. Please come back again.

COUPON FROM SAVINGS CLICK HERE

Bathura-Indian breakfast

Bathura or batura is easy and yummy instant breakfast that u can prepare in minutes. It is almost similar to poori but tastes very different from it. Yesterday I made it and we enjoyed it with chole masala. We love it and want to make it again and again.

Ingredients
Madia/ all purpose flour 2 cups
Bombay ravva/ fine souji 1/4 cup
Milk or water for mixing
Curd/ yoghurt 1tbsp
Sugar 1 tbsp
Salt 1 tbsp
Baking powder 1/2 tbsp
Oil for deep fry

Method
Take flour in large mixing bowel and add souji, salt, sugar, baking powder and mix well. Now add curd/ yoghurt and mix well. Finally add milk/ water for mixing it into a soft dough like poori dough. Finally apply oil on top of the dough and rest it for an hour or more. Now divide the Dough in to equal parts of lemon size and roll them like poori and deep fry them in oil. They will puff up. Serve them hit with chole masala or potato curry. I love it with Palak panner too! Hope you like my recipe please book mark my blog to view more and visit again in future.

Tandoori cauliflower( wonderful evening snack)

Cauliflower is one of the best vegetables that tastes very different with a very slight modification. I was eager to try this recipe from the time one of my friend told about this. This is super good and one of the finest way to enjoy cauliflower.
Ingredients
Serves 2
Cauliflower washed and separated in to medium size florets 2 cups
Tandoori masala 2 tbsp
Oil 30ml
Salt to Taste
Ginger garlic paste 1 tbsp
Green chili paste 1/2 tbsp
Gram flour/ besan/ Senega pindi 2 tbsp
Paprika or red color pinch
Onions longitudinally chopped 1 big

Method
Take the cauliflower in microwave safe bowl. Microwave the cauliflower for 5 min by covering it with plastic wrap leaving some space for the vapor to escape.

 Take a large mixing bowl and mix all the ingredients except cauliflower and onions.

Then add cauliflower and onion. Mix well water from the cauliflower and onion should be enough.

Take a baking tray and cover with aluminum foil and grease it with oil. Now take each individual piece of cauliflower and arrange on the tray along with onions.

 Preheat oven to 300F and bake for 15 min or bake untill the cauliflower appears dry. The cauliflower turns crispy out side and remains soft inside.

Enjoy with juice or any soft drink. Hope you like it. Please bookmark this blog to visit again and again for more healthy recipes.

Potato/ auloo paratha-

Paratha, i'll start drooling by just listening to this name. I tried this recipe several times and failed. Just like the saying try and try until u succeed I tried it many times and this time I got perfect Paratha. In this post i'll give you some tips which will yield a perfect Paratha.

Ingredients
( makes 8 parathas)
Potato 2 large boiled
Green chili paste 3/4 tbsp
1/2 Onion finely grind
Coriander powder 1/2tbsp
Cumin powder 1/4 tbsp
Turmeric pinch( optional)
Salt to taste
Cilantro/ coriander chopped 2 tbsp

For dough
Wheat flour 250grms
Water 130ml
Salt 1/4 tbsp
Oil as required

Method
First we will see the dough preparation. Take flour in a large mixing bowl and add salt. Mix well. Now add 2 tbsp oil this will Smoothen the dough and mix well such that the entire flour gets coated with a tinge of oil. Now start kneading by adding little water. Keep adding until u get a soft dough. Generally 55% of water is required for the dough. That us if you take 100grms of dough you will require 55ml of water to knead it. When you knead it perfectly then apply some oil on top of the dough on all sides and rest it for about 15 min. This will prevent evaporation of excess water from the dough and stopes it's surface from becoming dry.
For stuffing:

Grate the potato with a large pore grater. You can mash it as well but while mashing we get some clumps which will tear the Paratha while rolling. Grating will yield more smooth stuffing. Now heat 2 tbsp of oil in a skillet and add grinded onion, ginger garlic paste and keep sauting till the raw flavor of onion goes away. Then add turmeric, cumin powder, salt and coriander powder and mix well. While all the ingredients are finely done, add potato and cilantro and turn off the stove. Mix well and allow it to cool.

For Paratha
Take the dough and knead well once again. Divide in to equal portions of I ping pong ball/ lemon size each. Now flatten the ball and dust with flour on all sides and press with hands on the edges so that it will stretch on edges and stay thin and middle portion remain thick. Now take same size if stuffing as the dough make it in to round shape and place on the centre of the dough and bring all edges of the dough to the top of the stuffing and close it. Now press the Paratha with hand gently to make it like roti and finally roll with chapati roller or pizza roller to make it flat and thin. now heat the flat bottom pan with 1 tbsp of oil spread all over and toast the Paratha on both sides by applying oil. Remove it when it starts browning. Now the Paratha is ready to serve. curd or raitha or any curry will serve as a best dip. But I like to have Paratha without any dip. Hope you like my recipe. Please bookmark my blog to visit again and again for more recipes. Do not forget to leave a comment.

Beans thoran(dry curry with coconut)

Beans are one of my husbands favorite vegetable. Even I love beans infact I love all vegetables. Beans besides being tasty they are good for health. They provide enough fibre to our body. Remember always go for greens they give you good amount of iron, fibre and several other vitamins especially vitamin A. You can cook beans in several different ways. I saw many of the American families have Beans steam cooked and seasoned with some salt or pepper or just they allow it to sizzle on a frying pan after boiling and season some sesame seeds. Now stories apart coming to our recipe,
This recipe recommends boiling of beans if you are conscious about the nutrition you can directly fry them, it takes long though. But the boiled version tastes good. The taste of this thoran also depends on how thin you slice beans. Coming to recipe

Ingredients
Beans finely chopped 1 cup(250grms)
Onion finely chopped 1/4 cup
Green chili paste 1/4 tbsp
Fresh coconut grated 1/4 cup
Ginger garlic paste 1/2 tbsp
Salt to taste
Red chili powder 1/4 tbsp
Curry leafs few( optional)
Cumin seeds 1/2 tbsp
Mustard seeds 1/2 tbsp
Urad dal 1 tbsp
Chana dal 1 tbsp
Oil 2 tbsp
Sesame seed powder 1 tbsp
Method
Add little water to beans that are places in microwave safe bowl and microwave for 5 min or you can pressure cook by adding 300ml of water to 250grms of beans for 3 whistles. After the beans are done flilter the water out. Now heat oil In a pan and add cumin seeds, mustard seeds, urad dal and Chana dal. Allow them to splatter. Then add curry leaf and onions and sauté until onions are transparent. Then add turmeric, ginger garlic paste, green chili paste and sauté till the raw flavor leaves out. Then add beans and mix well. Cook for 5 min under medium flame by adding salt. Then add red chili powder, grated coconut and sesame powder and mix well. Cook for 2 min under simmer and check for taste adjust salt or red chili power as per taste and turn of the stove. Now the super tasting beans thoran is ready to serve. You can enjoy this with rice or roti. Hope you like me recipe. Please come back for more recipes an bookmark my blog.

Gunta ponganalu with left over Idli Batter

When I posted gunta ponganalu with dosa batter many asked me wether we can do with idli batter or not. I tried with idli batter several times, but failed. when I added rice flour and little baking soda they came really good and theytasted much better than that are done with dosa batter. Ponganalu are like baked cup cakes, but they are crispy out side and spongy inside. It is the yummy recipe is made with left over dosa batter. It is very simple and easy to prepare snack. kids will love it. To make this recipe you will need a mould/ special skillet. They are available in Indian stores.
Ingredients:
Idli batter- 2cups
Rice Flour-2tbsp
Baking Soda-pinch

salt to tase
Cumin seeds -1/4ts
Green chili finely chopped-1ts
coriander/ cilantro finely chopped-10 springs
Onions finely chopped-1/2cup
Carrot grated- 2ts(optional)

Method:
Mix all the ingredients together. Heat the special skillet and add 2drops of oil in each mould and pour batter into mould up to 2/3rd and cover with lid. When bottom turns brown, turn the other side and close the lid, when the other side is well cooked remove them and serve with chutney you wish. I prefer ground nut chutney/coconut chutney.
Hope you like my recipe.

Cauliflower Pickle Indian Style

cauliflower is one of my favorite vegetable. I love all kind of recipes with it. cauliflower pickle is one of the favorite pickle of my hubby. So, I thought to make this today. This is very simple and easy recipe. My mother told me the entire recipe when I was skyping with her. Since it was my mother's recipe it tasted the best like my mother's love. I think you all will like this recipe too.

Ingredients
Cauliflower-200 grms
Oil- 25ml
Salt to taste
Red chili powder-3tbsp(Depending on the heat you require)
Cumin seeds-1tbsp+1tbsp
Mustard seeds-1tbsp+1tbsp
Coriander seeds-2tbsp
chana dal-1tbsp
urad dal-1tbsp
Garlic-5cloves
Red chili-2
Curry leaf-1 rib(optional)

Method:
Separate cauliflower florets, wash them and dry them overnight under fan. Make sure no moisture is left behind. Now take the cauliflower in a large mixing bowl. Dry roast coriander seeds,1tbsp mustard seeds and 1 tbsp  of cumin seeds and grind them together along with garlic cloves and add it to cauliflower. Then add salt and chili powder. Now prepare the tempering. Heat oil in a pan and add cumin seeds, urad dal, chana dal, mustard seeds wait until they splatter then add curry leaf and when it is done. Let the tempering cool down to room temperature. Then add this mixture to cauliflower and mix well. Now the Pickle is ready. Close it in a air tight container and store it. You can store in a refrigerator for long life.

Masala Dosa

Dosa is the fermented batter pancake originated in Southern India. There are many varieties of dosa such as plain dosa, set dosa, paper dosa, MLA dosa, cheese dosa, mushroom dosa etc., my favorite is masala dosa. Just one dosa is enough to fill your stomach. I used to have dosa when ever I was hungry outside. My botany professor used to say, since dosa is fermented it contains very minute quantities of alcohol. That is the reason why you feel drowsy when you have dosa's. So, my dear students do not have dosa before your exam. coming to recipe.

Ingredients:
For dosa Batter:
Water as required
Urad dal/minapa pappu- split black gram-2cups
Rice-1 cup
Chana dal-for nice color- 1/4cup
Methi seeds/Fenugreek seeds-1/4tbsp
Salt to taste
For Masala Curry:
Alu/Potato-3 large
Onions sliced-1cup
Curry leaf-1 spring
Coriander/cilantro-10 springs chopped
Cumin seeds-few
Mustard seeds-few
Red chili-1
Green chili 3 big(Indian chili)+ 3 cloves of garlic- crushed together
Salt to taste

Method:
If you are planning for dosa tomorrow you should prepare batter today.
Take urad dal, chana dal, methi seeds and rice in a bowl together and wash them. Soak atleast for 6hrs. After soaking grind them to fine paste with little water. Do not add more water be careful while grinding. Now take the batter in a vessel close the lid and let it say overnight. Place the plate below the vessel, when the batter gets fermented it may overflow. If you place plate beneath it the batter can be collected and used. Next day add little salt and mix well. Add water if required, check for the consistency of the batter, it shouldn't be too thick. If you take spoon full batter and drop from top it should fall continuously.
Now the batter is ready we will see the masala preparation.

For masala curry:
Boil potato, peal skin and cut it to medium size pieces. Now take  a pan and heat 2tbsp of oil and add cumin and mustard seeds, allow them to splatter.Add onions and saute until they turn transparent. Then add turmeric powder, salt, green chili and garlic paste and cook for 2min under medium flame. To this mixture add boiled and diced potato and mix well. You can even add batani/green peas or carrots etc., to this recipe. No wthe masala curry is ready.
Directions for making dosa:
Heat pan and take laddle full of dosa batter and pour it on the center of the pan and spread it with the laddle by rotationg clockwise/anti clockwise until the batter is spread through out the pan and thickness remains same through out. For masala dosa the thickness should be medium. Scope out 1 spoon full of masala curry and add it at the center of dosa. Now close the pan with lid and let it cook till it attains nice brown color.them take from the pan and enjoy hot with little ghee on top, sambar  and coconut/tomato chutney.
Click here for Sambar recipe
Click here for tomato chutney recipe

Tangy Fish Curry- Chapala Pulusu

Fish/machili curry is my mother's favorite food. This curry can be made with variety of fishes. But this one tastes much better with korameenu-black sole/river sole. I tried this time with salmon and it tasted delicious. You can use tuna/ salmon/ ocean perch. Fish is very good for health, it is considered as a brain food. My mother used to make fish curry's in different styles. She even makes curry with dry pickled fish, that is her favorite too. 
coming to recipe

Ingredients:
Fish 3large pieces- descaled, cut and washed
Tamarind-1 lemon size-soaked in water

Chopped onions-1/2cup
Green chillies-2
chopped cilantro-2t.s
Cumin seeds-1/2ts
Mustard seeds-1/2ts
Chana dal-1tbsp
Urad dal-1 tbsp
Turmeric-Pinch
Salt to taste
Chili powder-1/2tbsp
Red chili-1
vegetable oil-2ts
Red chili powder-1 tbsp
Ginger garlic paste-1.5tbsp
Coriander seeds dry roasted-1tbsp
Cumin seeds dry roasted-1/2tbsp
Fenu greek/Methi seeds-1/4tbsp dry roasted
Dry coconut powder-3tbsp
Curry leaf-1 spring optional
Garlic cloves-3
Cardamom- 2 cloves
Cinnamon-1 inch stick
Cloves-2


Method:
First prepare curry powder by grinding together coriander/dhania seeds+cumin/jeera 
seeds+fenu greek seeds+dry coconut powder+garlic cloves+Cardamom+cinnamon+cloves. Now squeeze out thick tamarind juice (Do not add more water) from tamarind pule that has been soaked. 



Heat 2ts of oil in non stick pan and add cumin + mustard + chana + urad dal+ red chili and wait until they splutter. Add onions,green chili, curry leaf, Ginger Garlic paste and saute until they the onions become transparent. Add turmeric and cook for few min and add the grinded powder and tamarind juice and mix well. Cook under medium flame by closing the vessel till oil starts leaving the curry. You can observe oil on top. Add little water if the curry becomes too thick. Now add salt, red chili powder and fish mix gently. Then close the pan and cook for 10 minutes and turn off the stove do not mix frequently because the fish pieces are very delicate and have greater chances of breaking down.

Garnish with cilantro/coriander and serve. Generally this curry tastes very good after 6-12hrs of cooking, as the fish takes all the delicious flavors in the gravy.  

Hope you like my recipe, please feel free to post your comments. They are very valuable for me, you can even subscribe by e-mail to my blog, the recipes will reach your inbox. ThanX for visiting my space. Please bookmark it to visit/ remember again. 

sweet paratha/andhra bobbatlu (Indian Sweet Bread)

Ingredients:
For inner stuff (Purnam):
Jaggery (grated)/ Sugar -1 Cup
Moong dal (pesara pappu) / chana dal cooked -1 cup
Elachi (Cardamom) powder (Tip: grind by adding 2 spoons of sugar) -1/4 tea spoon.

For Chapati :
Maida - 1 cup
Rice flour -2 tea spoons
Sujii/ bombay ravva/ Upma ravva - 1 table spoon
water- 1 cup
salt - to taste
Read More>>>>>



Others:
Plastic cover (Zip lock bag/ Aluminium foil)--->surface to roll the dough.

Method:

1. Cook chana dal in pressure cooker for 4 whistles.
2. Jaggery + Dal + Elachi powder--> Grinder/ processor---> smooth paste
3. 2 tbl spoon oil + all flours + salt ---> Mix well--->make like chapati dough (wait for 10min)
4. Take a lemon size ball of dough--->keep some oil on plastic bag and roll the dough on the bag to make chapati.
5. Take a double the lemon size inner batter and wrap it with chapati. (now it shoud apper like boiled egg with two layers). 
6. Press gently with hand to make flat disc.
7. Heat pan and apply oil and fry the paratha on both sides.
8. Serve with ghee (optional) and Enjoy with your loved ones.

Hope you like my recipe, please feel free to post your comments. They are very valuable for me, you can even subscribe by e-mail to my blog, the recipes will reach your inbox. ThanX for visiting my space. Please bookmark it to visit/ remember again.

                                           

Pudina kobbari pacchadi/ mint coconut chutney

This is my family's favorite chutney. I love having this is rainy season. generally I love all kinds of chutney's in rainy season in hot hot rice. This mint chutney can be made of several different kinds. I am presenting you the coconut version. You can make this with out coconut as well and that is called "Mint Chutney". Coming to recipe

Ingredients:
Mint leaves-2 cups
Coriander/Cilantro leaves-1 cup
Garlic- 4 cloves
Ginger-1 inch piece
Green chili-3 or 4 in number
Salt to taste
Tamarind- 1/2 lemon size(washed in water)
Coriander seeds-1/2tbsp
Cumin seeds-1/2tbsp
Curry leaves-1 spring
Red chili-2
Cumin seeds-1/2tbsp
Mustard seeds-1/2tbsp
Chana dal/senaga pappu-1/2tbsp
Urad dal/minapa pappu-1/2tbsp
Coconut shreaded-1cup
Oil 2-3tbsp

Procedure:
Dry roast coriander seeds & cumin seeds and keep them aside. Fry mint leaves, green chili, coriander leaves, ginger, garlic,in 1tbsp of oil and add them to the mixie jar. To this mixture also add roasted coriander and cumin seeds, salt to taste, tamarind and grind the mixture to paste. In last stage add grated coconut and give a small stir. Now it's time for thadka/tempering/talimpu. For tempering heat 2tbsp of oil and add red chili, cumin, mustard, chana dal, urad dal and curry leaf and saute they till raw flavor goes away. Then add this tempering to chutney and mix well. Now the chutney is ready to serve.
Hope you like my recipe, please feel free to post your comments. They are very valuable for me, you can even subscribe by e-mail to my blog, the recipes will reach your inbox. ThanX for visiting my space. Please bookmark it to visit/ remember again.