Wednesday, February 29, 2012

Mixed Veg Curry

A combination of veggies with the fresh coconut makes an accomplish side with the rotis or chapatis. This is simple ,ease and flavorful recipewith a pack of nutrition's.



Ingredients:
  • Vegetables (Carrot ,Beans,Potatoes,Peas,Cauliflower,Cabbage) : 1 1/2 cups (diced)
  • Onions : 1(cut lengh-wise)
  • Tomatoes : 1 (cut lenth-wise)
  • Cumin seeds : 1 tspn
  • Mustard seeds : 1 tspn
  • Roasted gram : 2 tbspn
  • Fresh grated coconut : 2 tbspn
  • Poppy seeds : 1 tbspn
  • Cashew nuts : 5
  • Oil : 2 tbspn
  • Salt : as required
  • Chilli powder : 1 1/2 tspn
  • Coriander powder : 1 tspn
  • Coriander leaves : few
Procedure:
  1. Heat oil in a heavy bottom vessel , add mustard seeds ,cumin seeds ,Onions , tomatoes ,all the vegetables and cook till the vegetables become soft . The vegetables should not over cooked.
  2. Make a paste of roasted gram, cashews ,coconut and poppy seeds by mixing a enough amount of water to make a fine paste.
  3. Add this mixture to the cooked vegetables. Add 1 cup of water , sufficient salt , chilli powder ,dhania powder and stir for two mins.
  4. Let it cook for 10 mins on a medium flame and stir the gravy ocassionally.
  5. Turn off the stove and garnish with coriander leaves. Serve hot with roti/pulka/naan.

Rava Idli

      Idly is considered as the most delicious south Indian dishes to taste. Normally Idlis are prepared in many kinds and many varieties.These are served as 2 for a plate with a cup of chutney and sambar.Normally Idlis are prepared with a batter which is marinated for 5-6 hours but this is a kind of Idli that can be prepared instantly.Very delicious and quick and named as Rava Idli or Perugu Idli. 




Ingredients:

  • Bombay rava (sooji coarse) : 1 cup 
  • Curd / yogurt : 2 cups
  • Oil : 1 tbspn
  • Mustard : 1 tspn
  • Jeera : 1 tspn
  • Red chillies : 2
  • Cashews : 10
  • Curry leaves : 10
  • asefoetida : pinch
  • Salt : as required
  • Cooking soda : 1/4 tspn
Procedure:
  1. Fry rava in 1/2 tbspn of oil lightly on a low flame till the raw smell goes.
  2. Heat remaining oil in a pan , fry all the spices along with curry leaves , asefoetida and cashew nut till their color lightly changed.
  3. Take a bowl ,add roasted rava , curd ,  all the seasonings and salt. Mix well and keep it aside for 30 mins (marinate it).
  4. Before adding the batter to the idly plates add cooking soda to the batter and mix well.
  5. Take laddle ( big spoon/garita) full of batter and fill the idly plates.
  6. Cook it for 15-20 mins on steam.
  7. Serve hot with chutney.
Step by step procedure:







Bread chatpat

             Bread chatpat is a very simple and healthy snack with a pack of vegetables.These can be prepared in a couple of minutes once the  preparations are done. These are more  appealing for the eyes and the kids will even like this .


Ingredients:

  • Bread slices : 4
  • Carrot : 1(shredded)
  • Onion : 1 (chopped)
  • Coriander leaves : 1/4 cup (chopped)
  • Green chillies : 2 (chopped)
  • Curd : 2 tbspn
  • Sooji rava(coarse) : 1 1/2 tbspn
  • Salt : as required
  • Butter : 2 tbspn
Procedure:
  1. Mix sooji rava (bombay rava) ,curd , a little salt as per taste and keep it aside.
  2. Heat the pan and lightly toast the breads using butter.(even you can use toaster to toast the bread).
  3. Apply the rava mixture to the one side of the bread slice as a very thin layer.
  4. Add onions ,carrot ,chillies ,coriander leaves and cook it  for 3-5 mins on  a medium flame on the pan by covering it with the lid.
  5. haa..crispy bread chatpats are ready to taste:)
Step by step procedure:








Tuesday, February 28, 2012

Chole masala



Ingredients:

  • Kabuli Chana/chole/Chik Peas : 1 cup (soak over night)
  • Onions : 1 (finely chopped)
  • Tomatoes : 2 (finely chopped)
  • Potato :1(peel it ,boil , make 1" cubes)
  • Ginger -garlic paste : 1tspn
  • Chillies : 3(split length-wise)
  • Salt : as per taste
  • Chilli powder :as per taste
  • Coriander powder : 1 tspn
  • Chole masala : 1 tbspn
  • Garam masala : 1 tspn
  • Curd : 2 tbspn
  • Kasuri methi : 1 tbspn
  • Coriander leaves : 1 tbspn
  • Oil : 2 tbspn
Preparation:

  1. Boil Chana along with 3 cups of water until they become soft. Make sure that Chana is soft but not overcooked.
  2. Take 2-3 tbspn of chana from boiled ones, grind it into a coarse paste and keep aside.
  3.  Heat oil in a pan , add boiled potato cubes and fry them lightly until their color changes to golden brown and keep aside.
  4. Using the same pan, add ginger-garlic paste , chillies and fry for one minute.
  5. Now add chopped onions and fry for two minutes. Then add salt , coriander powder , chilli powder and fry for 5 more minutes till the onions become tender.
  6. Later add tomatoes and cook until they become soft. At this stage add sufficient water to form gravy.
  7. Add channa , grinded channa , fried potatoes, kasuri methi , chole masala  ( i use  Everest chole masala ) and stir well and cook for 15-20 mins until the gravy becomes slightly thick.
  8. Finally add curd , garam masala to it and garnish with coriander leaves and lemon.













    Saturday, February 25, 2012

    Babycorn Kolhapuri





    Ingredients:

    • Baby corn : 1 cup (cut into 1/2 inch pieces)
    • Paneer : 1 cup (cut into 1 inch pieces)
    • Capsicum : 1(cut into 1 inch pieces)
    • Peas : 1/2 cup
    • Cinnamon : small piece
    • Cloves : 4
    • Elachi : 1
    • Ginger : 1 tspn
    • Garlic : 2
    • Salt : as required
    • Chilli powder : as required
    • Onions : 1
    • Tomatoes : 1
    • Oil : 2 tbspn
    • Ghee : 1 tbspn
    • Butter : 1 tbspn
    • Coriander powder : 1 tspn
    • kasuri methi : 1tbspn
    • Garam masala powder : 1 tspn
    • Curd : 1 tbspn
    Procedure:
    1.  Heat ghee in a pan , add cinnamon , cloves ,elachi , onions ,tomatoes ,ginger ,garlic . Fry them till the onions become little tender.
    2. Cool them and gring it to a fine paste.
    3. Now heat 1/2 tbspn butter ,1/2 tbspn oil  in the same pan and fry capsicum , baby corn , peas  till they become tender and the color slightly changed to golden brown and keep aside.
    4. Add the remaining butter and oil in the pan and add the grinded mixture to it and fry for 6-7 mins till the oil seperates.
    5. Add water , salt ,chilli powder , corriander powder and let it cook for 2-3 mins.
    6. Now add paneer , baby corn , capsicum and let it cook for another 5 mins closing the lid.
    7. Finally add kasuri methi , garam masala. Mix well and finally add curd to it.
    8. Serve hot with chapati , roti ,naan or kulcha.
    Procedure in pictures:






    Friday, February 24, 2012

    Mint Corn Rice

    There are many different ways of cooking pudina rice or pulao like with veggies ,jeera ,tomatoes ,onions,potatoes and many more.This varies with the corn ,easy yet healthy, and perfect as a one pot meal for a whole family to enjoy.



    Ingredients:
    • Mint leaves paste (Pudina) : 1/2 cup
    • Sweet corn : 1 cup (boiled)
    • Green chillies : 3 (split length-wise)
    • Chopped ginger : 1 tspn
    • Cumin seeds : 1 tspn
    • Rice : 1 cup (boil the rice and let it cool as if each grain is separated)
    • Salt : as required
    • Oil : 2 tblspn
    Procedure:
    1.  Heat oil in a pan , add cumin seeds. Let them splutter.
    2. Add ginger , chillies to the pan and fry for two minutes.
    3. Now add sweet corn and fry for 5 mins . Add mint paste and salt  to it and fry  until the paste thickens.
    4. Now add boiled rice and mix well to coat each grain of rice with the mint paste.
    5. Cover with the lid and let it cook for one more minute.
    6. Garnish with mint leaves and serve hot with raita.
     Step-by-step procedure:




    Thursday, February 23, 2012

    Capsicum soya curry



    Ingredients:

    • Capsicum : 1 chopped
    • Carrot : 1 shredded
    • Soya granules : 1/2 cup
    • Tomato : 1 chopped
    • Salt : as per taste
    • Chilli powder : as per taste
    • Coriander powder(dhania powder) : 1 tspn
    • Mustard seeds (aavalu) : 1 tspn
    • Cumin seeds (jeera) : 1 tspn
    • Urad dal : 1 tbspn
    • Oil : 1 tbspn

    Procedure:
    1. Soak soya granules in hot water for 5 mins and keep aside.
    2. Heat oil in a pan add mustard seeds , cumin seeds , urad dal . Let them splutter.
    3. Add asefoetida , tomatoes , capsicum , shredded carrot to it.
    4. Add salt , soya granules , a litter water and saute them on a medium flame until they become tender.
    5. Now add chilli powder , coriander powder and mix well.
    6. Garnish with coriander leaves and serve with rice or roti .

    Sorakaya halwa / Bottle gaurd halwa

     
    Ingrediants:
    • Bottle guard (sorakaya) : 1 cup (peeled , remove the seeds and shred it)
    • Sugar : 1 cup
    • Ghee : 4 tbspn
    • Cashews : 10
    • Green food color : 1/4 tspn
    Procedure:
    1. Take a pressure cooker and boil the shredded bottle guard upto 3 whistles.
    2. Cool the content , sqeeze and remove the whole water from it.
    3. Heat ghee in a pan , roast the cashews and keep aside.
    4. Now in the same pan , add the boiled bottle guard content and fry it till the raw smell goes.
    5. when it seems to be changing the color, add the sugar to it and saute well.
    6. Now add the food color by mixing it in one spoon of water and then mix it well.
    7. Finally add the fried cashews to it and serve hot.

    Wheat flour laddu(Godhuma pindi laddu)




    Ingredaints:

    • Wheat flour(Godhuma pindi) : 1 cup
    • Sugar : 3/4 cup (grind the sugar and make a fine powder)
    • Ghee : 1/2 cup
    • Cashews :10
    Procedure:
    1. Split the cashews and fry it in a spoon of ghee and keep aside.
    2. Heat a pan , on a low flame fry the wheat flour till the color changed to golden brown.
    3. Now add ghee and fry till the raw smell goes.
    4. Turn off the flame ,add sugar powder and cashews and make balls .
    5. If the balls are not forming properly you can add little more ghee to it.

    Pulihora (Tamarind rice)



    Pulihora (Tamarind rice) is an authentic , delightful Andhra recipe which is offered as a prashadam for Gods at the time of festivals.This is very tasty and easy to Prepare.

    Ingredaiants:
    • Rice : 2 cups (cook such that each grain is separate, spread to cool)
    • Tamarind : big lemon sized (soak in a cup of water and extract a thick pulp from it)
    • Turmeric :1/2 tspn
    • Green chillies : 4(split lengh-wise)
    • Dry red chillies : 3
    • Cumin seeds : 1 tspn
    • Musrard seeds : 1 tspn
    • Urad dal : 1tbspn
    • Jaggery : 1 tspn
    • Salt : as per taste
    • Curry leaves(fresh) : 15
    • Asefoetida : 1/4 tspn
    • Peanuts : 1/2 cup
    • Oil : 4 tbspn

    Procedure:
    1. Heat oil in a vessel , add cumin seeds , mustard seeds and let them crackle.Now add asefoetida(inguva) , urad dal , splitted green chilles , red chillies , few curry leaves and peanuts.
    2. Roast them properly until the peanuts turned to light  golden brown color.
    3. Now add Tamarind pulp , turmeric ,Salt to it and let it cook for 6-7 mins until the oil seperates from the paste.
    4. when it forms like a paste,then remove it  from the flame and let the paste cool down.
    5. Now mix it well with the boiled rice .
    6. It tastes too good when this is taken after 2 hours  from the time of preparation.
    Gayathri's Festival Food Event
    Rasya's Vegeterian Food & Me

    Tuesday, February 21, 2012

    Cauliflower Curry








    Ingrediants:


    • Onions :1(cut length-wise)
    • Tomatoes :1(cut length-wise)
    • Cauliflower florets : 2 cups
    • Cumin seeds : 1/2 spoon
    • Salt :as per taste
    • Chilli powder : 1 tspn
    • Coriander powder : 1/2 tspn
    • Oil : 1 tblspoon
    • Asafoetida : a pinch
    • Turmeric: a pinch
    Procedure:
    1. Heat oil in a pan,add cumin seeds .Let them splitter and add a pinch of asafoetida.
    2. Now add onions,tomatoes,cauliflowers , salt,a pinch of turmeric and cover it with a lid in a medium flame for 20 mins.
    3. Saute it for every five mins.
    4. Add chilli powder ,coriander powder and garnish with coriander leaves
     Step by step procedure:




    Sweetcorn Pasand








    Ingrediants:

    • Sweet corn : 2 cups
    • Onion : 1 big chopped
    • Tomato : 2chopped
    • Green chillies : 2
    • Ginger-garlic paste : 1 spoon
    • Cashews :6
    • Curd : 1/2 cup
    • Cumin seeds : 1 spoon
    • Oil : 3 spoons
    • Salt : as per taste
    • Chilli powder : 1/2 spoon
    • Coriander powder : 1 spoon
    • Garam masala : 1 spoon

    Procedure:

    1. Boil sweet corn and keep aside.
    2. soak cashews in  water for 15 mins.
    3. Now grind 1/4 cup of sweetcorn and soaked cashews to a coarse paste.
    4. Heat oil in a pan , add jeera .Let it splitter.
    5. Now add chillies , ginger-garlic paste and fry till the raw smell goes.
    6. Add chopped onions ,salt and fry till they become tender.
    7. Add chilli powder , coriander powder , fry for 1/2 minute .
    8. Now add chopped tomatoes ,fry for 5 more minutes 
    9. Now add grinded sweetcorn paste and add water to it.
    10. Let it cook for 10 minutes covering with the lid.
    11. Now add boiled sweetcorn ,mix well ,add garam masala to it.
    12. Finally add curd , mix well and cook for 5 more minutes.
    13. Garnish with coriander leaves and serve hot with roti/chapati..:)

     Step-by-step Procedure: