Mixed dal dosa

Ingredients:
Moong dal - 1 cup
Urad dal - 1 cup
Rajma - 1 cup
Brown rice - 1 cup
Chana dal - 1 cup
Horse gram - 1 cup
Tur dal - 1cup
Green chillies - 4-5
Ginger - 1 inch
Cooking soda - a pinch
Salt
Oil

Cooking time: 15 mins

Procedure:
Soak all the dals previous night. Next day morning grind the dals along with green chillies, ginger and salt.
Prepare the consistency like normal dosa batter. Add the cooking soda and leave the batter aside for 1 hour.
Heat a tawa and pour one laddle full of batter and spread across.
Apply oil in the sorroundings once the dosa become light brown turn over other side.
Remove from tawa and serve the dosa with your desired chutney.

Chudva

Ingredients:
Thin rice flakes - 500 gms
Ground nuts - 1 cup
Roasted chana dal - 1 cup
Red chillies - 8-10
Curry leaves - 1/2 cup
Chilli powder - 2 spoons
Turmeric - 1 spoon
Salt
Oil

Cooking time: 20 mins

Procedure:
Heat a vessel and add 4 spoons of oil.
Deep fry the ground nuts and roasted chana dal separately until golden brown and keep aside.
In the same pan add the curry leaves, dry red chillies and turmeric powder.
Once they start to splutter add the red chilli powder and salt.
Now add the rice flakes and mix properly until rice flakes become crisp.
Later add the roasted ground nuts and chana dal.
Remove from flame. When it is cooled store it in air tight container.
This can be kept for a month and can be served as evening snack.

Carrot Halwa

Ingredients:
Carrot - 3
Milk - 1 glass
Sugar - 1/2 cup
Cardamom powder - 1/4th spoon
Cashews - 5
Almonds - 4
Kismis - 4
Ghee

Cooking time: 15 mins

Procedure:
Grate the carrots and pressure cook it with milk for 2 whistles.
Heat a pan and add the ghee. Roast the cashews, almonds, kismis and keep aside.
In the same pan add the cooked carrot and add sugar, cardamom powder.
Cook until the sugar dissolves completely. Before removing it from stove add the roasted dry fruits.
Serve it hot or chilled as dessert.

Carrot rice

Ingredients:
Carrot - 2
Green chillies - 3
Ginger garlic - 1 spoon
Onion - 1
Curry leaves - 7-8
Urad dal - 1 spoon
Jeera - 1 spoon
Cooked rice - 2 cups
Oil
Salt

Cooking time: 15 mins

Procedure:
Heat a pan and add oil into it. Once oil is heated add the jeera, onions, curry leaves, urad dal and green chillies.
Once the onions turn light brown add the ginger garlic paste. Fry for 2 mins.
Add the grated carrots and fry until they are cooked.
Now add the cooked rice and salt as per taste and mix well.
Stir for 2 mins and remove from stove and serve hot.

Carrot paratha

Ingredients:
Carrot - 3
Green chillies - 2
Coriander leaves - 1 cup
Jeera - 1 spoon
Garam masala - 1/2 spoon
Ginger garlic paste - 1 spoon
Onion - 1
Wheat flour - 2 cups
Water
Salt
Oil


Cooking time: 20 mins

Procedure:
Grate the carrots and keep aside.
Heat the pan and add oil into it. When oil is heated add jeera, green chillies, onions and ginger garlic paste.
When the onions turn light brown add the grated carrots. Fry for 5 mins and add the coriander leaves and salt.
Remove from stove and keep aside.
Take a bowl and add wheat flour, water. Prepare a soft dough of it.
Take a small size of dough and prepare a small puri. Now add the carrot stuffing and roll like a chapati.
Now heat a pan and fry the paratha on both sides by applying little on it.
Repeat the same steps for remaining dough.
Serve the parathas with any desired chutney or curd.

Oats pongal

Ingredients:
Oats - 1 cup
Moong dal - 1/2 cup
Water - 2 cups
Jeera - 1 spoon
Mustard seeds - 1 spoon
Curry leaves - 10-15
Red chillies - 3
Hing - 1 pinch
Cashews - 8-10
Salt
Ghee

Cooking time: 15 mins

Procedure:
Pressure cook the oats and moong dal by adding water and salt.
Heat a pan and add ghee into it. Once ghee is heated add the jeera, mustard seeds, red chilli, curry leaves, cashews and hing.
When the dal is cooked remove from pressure cooker and add the seasoning to it.
Serve it hot.

Bhendi chutney

Ingredients:
Bhendi - 250 gms
Jeera - 1 spoon
Garlic - 4-5
Green chillies - 3
Tomato - 1
Onion -1
Coriander leaves - 1 bunch
Mint leaves - 1 bunch
Salt
Oil

Seasoning:
Jeera - 1 spoon
Mustard seeds - 1 spoon
Urad dal - 1 spoon
Chana dal - 1 spoon
Curry leaves - 10-15

Cooking time: 20 mins

Procedure:
Take a pan and dry roast the jeera and keep aside.
In the same pan add 1 spoon oil. When oil is heated add onion, green chillies, garlic, bhendi, coriander leaves, salt and mint leaves.
When it is cooked remove from stove and allow it to cool.
Grind the jeera first and then add the bhendi mixture and grind it coarsely.
Heat the pan and prepare the seasoning by adding little oil.
Add the above seasoning to the bhendi paste.

Kobbari muttilu

Yesterday we had performed abhishekam pooja at temple so we had plenty of fresh coconuts at home. So that's the reason today it was all coconut varieties to try out :)

Ingredients:
Fresh coconut - 2 cups
Red chilli powder - 1 spoon
Coriander leaves - 1 cup
Mint leaves - 1 cup
Roasted chana dal - 1 cup
Coriander powder - 1 spoon
Garam masala powder - 1 spoon
Salt
Oil for deep frying

Cooking time - 20 mins

Procedure:
Grind roasted chana dal to fine powder and keep aside.
Now grind rest of the ingredients except oil.
Take a bowl and mix the above mixture with roasted chana dal powder.
Heat a vessel and add oil into it.
Once oil is heated take the lemon size coconut mixture and make it little flat (size of bangle) by applying oil to your palms or on plastic sheet.
When oil is heated deep fry it and now when coconut becomes golden brown remove from oil and keep on a tissue paper so that excess oil is removed.
Repeat the same steps for remaining mixture and serve hot.

Cauliflower aloo curry with coconut milk

I had left out with little coconut milk after preparing the coconut milk rice so thought I'll try it with cauliflower aloo curry. It turned out good and I hope you'll try it out too :)

Ingredients:
Cauliflower - 2 cups
Aloo - 2
Onion - 1
Tomatoes - 2
Coconut milk - 1 cup
Garam masala powder - 1 spoon
Red chilli powder - 1 spoon
Turmeric powder - 1/2 spoon
Ginger garlic paste - 1 spoon
Coriander leaves
Oil
Salt

Cooking time - 15-20 mins

Procedure:
Heat a vessel and add oil into it. Once oil is heated add onions and fry until brown.
Now add turmeric and ginger garlic paste fry for 2 mins. To this add the chopped tomatoes and cook well.
Add cauliflower florets and chopped aloo. And then add red chilli powder, salt and garam masala.
When 3/4th of the curry is cooked add the coconut milk and cook for sometime.
When curry is done remove from stove and garnish with coriander leaves.
Note: If you need little gravy add water with coconut milk.

Coconut milk rice

This recipe I learnt it from my old roomie Keerthi. She prepares this awesome and all of our roommates used to like this. Today I got the chance to make it for my family and they loved it. Thanks Keerthi for the recipe :)

Ingredients:
Rice - 1 cup
Coconut milk - 1.5 cup
Aloo - 2
Green chillies - 3
Mint leaves - 1 cup
Cloves - 2
Cinnamon - 1 inch
Bay leaves - 2
Jeera - 1 spoon
Ghee - 2 spoons
Onion - 1
Salt

Cooking time: 15 mins

Procedure:
Heat a vessel and add ghee into it. Once the ghee is heated add the jeera, bay leaves, cloves and cinnamon stick.
When the jeera starts to splutter add the green chillies, onions and mint leaves.
Once onions turn light brown add aloo, stir fry for 2mins. Now add the washed and soaked rice into it.
Add salt and coconut milk. Allow the rice to cook.
When rice is cooked remove from stove and serve hot.

Oats paratha

Ingredients:
Aloo - 2
Oats - 1 cup
Green chillies - 3
Onion - 1
Coriander leaves - 2 spoons
Mint leaves - 2 spoons
Garam masala - 1 spoon
Wheat flour - 2 cups
Jeera - 1 spoon
Salt
Water
Oil

Cooking time: 30 mins

Procedure:
Take a bowl and add wheat flour, 1 spoon oil and water. Mix all together and prepare a soft dough. Keep it aside.
Now heat a pan and dry roast the oats for 5mins by continously stirring.
Allow it to cool and grind it to fine powder.
Pressure cook the aloo in cooker. When it is cooked peel the skin and mash the aloo into a bowl.
In the same bowl add the powdered oats, chopped green chillies, jeera, coriander leaves, mint leave, chopped onions, garam masala and salt as per taste.
Mix all the ingredients thouroughly.
Now take small ball of the dough and roll it in puri size. Add the lemon size oats stuffing into it.
Close all the edges and roll it as chapati.
Heat a pan and fry it by greasing some oil on both the sides.
Repeat the same process for rest of the dough.
Serve the oats paratha with curd or any chutney.

Soya palak curry

Ingredients:
Soya mince - 1 cup
Palak - 2 cups
Onion - 1
Tomato - 2
Red chilli powder - 1 spoon
Garam masala - 1 spoon
Ginger garlic paste - 1 spoon
Curry leaves - 10-15
Turmeric - 1/2 spoon
Salt
Water
Oil

Cooking time: 15 mins

Procedure:
Boil 2 cups of water and keep aside. Now add the soya mince into it and allow it to soak for 5 mins.
After 5 mins remove drain the water and squeeze the soya for any excess water. Keep the soya aside.
Heat a vessel and add oil into it. Once oil is heated add the onions and curry leaves.
Add the ginger garlic paste and turmeric. Fry until onions turns light brown.
Now add the chopped palak, tomato, red chilli powder and salt.
Cook for 5mins and now add the soya and garam masala to it.
Cook for another 5-10mins or until its cooked.

Corn Palak rice

Ingredients:
Frozen sweet corn - 1 cup
Palak - 2 cups
Green chillies - 3
Cooked rice - 2 cups
Coriander powder - 1/2 spoon
Ginger garlic paste - 1 spoon
Garam masala - 1/2 spoon
Red chilli powder - 1/2 spoon
Urad dal - 1 spoon
Turmeric - 1/2 spoon
Onion - 1
Jeera - 1 spoon
Salt
Oil

Procedure:
Heat a vessel and add oil into it. Once oil is heated add jeera.
When they start to splutter add onions, green chillies and urad dal.
Once onions turn light brown add ginger garlic paste, turmeric and fry for 2mins.
Now add frozen sweet corn and chopped palak.
Add coriander powder, chilli powder, garam masala and salt.
Fry until raw smell of palak is gone. Once its done add the cooked rice and remove from stove.

Cooking time: 15mins

Capsicum paneer biryani

Ingredients:
Rice - 1 cup
Capsicum - 2 medium size
Paneer - 150 gm
Onions - 1
Bay leaves - 2
Cloves - 3
Cumin seeds - 1 spoon
Cinnamon stick - 1/2 inch
Mint leaves - 1 cup
Red chilli powder - 1 spoon
Turmeric powder - 1/2 spoon
Coriander leaves for garnishing
Cashews - 5-6
Garam masala powder - 1/2 spoon
Water
Oil
Salt

Procedure:
Heat a vessel and add oil into it. Once the oil is heat add cumin seeds, cinnamon stick, cloves, bay leaves.
Fry for 2-3 mins then add onions, ginger garlic paste and turmeric powder. Fry until onions are golden brown.
Now add the capsicum and mint leaves into it. Cook for 5mins then add red chilli powder, salt and garam masala.
Add the washed rice into the vessel and stir fry for 2-3 mins. Then add 1.5 cup of water into it.
While the rice is being cooked heat another pan. Add little oil into it.
Now roast the cashews and keep aside. In the same pan add the paneer cut into cubes.
Add little red chilli powder and salt into it. Fry until golden brown.
When the rice is cooked add the roasted cashews and paneer into it and mix well.
Garnish with coriander leaves.

Dates modak

Ingredients:
Dates(seedless) - 25
Almonds - 1/2 cup
Cashews - 1/2 cup
Cardamom powder - 1/2 spoon
Ghee - 2 spoons

Procedure:
Dry roast cashews, almonds and dates separately.
Grind them to fine paste.
Now add cardamom powder, ghee and mix well.
Take lemon size balls and make modak shape.
Repeat the same for remaining paste.

Moong dal payasam

Ingredients:
Moong dal - 1 cup
Milk - 2 cups
Sugar - 1 cup
Cardamom powder - 1/2 spoon
Cashews - 5
Almonds - 5
Pista - 5
Ghee - 3 spoons

Procedure:
Dry roast the moong dal until golden brown color.
Now pressure cook the dal with 1 cup milk and keep aside.
Heat a pan and add 1 spoon ghee. Roast the dry fruits in ghee and keep aside.
In the same pan add the remaining ghee, cooked dal and remaining milk.
Add sugar after the dal is cooked properly or until milk is dissolved fully.
Once sugar completely melts add cardamom powder and roasted dry fruits.
Remove from heat and serve hot or cold.

Sorakai kofta

Ingredients:
Sorakai (Bottle gourd) - 250 gms
Gram flour - 1/2 cup
Rice flour - 2 spoons
Corn flour - 1 spoon
Green chillies - 3
Grated ginger - 1 spoon
Coriander powder - 1 spoon
Jeera - 1 spoon
Cloves - 3
Bay leaves - 2
Cinnamon stick - 1 inch
Red chilli powder - 1 spoon
Ginger garlic paste - 1 spoon
Onions - 2
Tomatoes - 3
Coriander leaves
Water
Oil

Procedure:
Grate the sorakai and squeeze the excess water from it.
Now add gram flour, rice flour, corn flour, green chillies, ginger and salt in it.
Heat a pan with oil for deep frying. Once oil is heated take the lemon size balls of the batter and deep fry in oil.
When the kofta turns golden brown remove from it and place it on a tissue paper.
Repeat the same for the remaining batter.
Heat another pan and add 1 spoon oil in it.
Once oil is heated add jeera, onions and tomatoes. When they are half cooked remove from pan and allow it to cool.
Once it is cooled grind it to fine paste.
In the same pan add little oil. When oil is heated add cloves, bay leaves and cinnamon.
Now add ginger garlic paste and stir for 2-3 mins. Add the ground paste prepared above, red chilli powder, coriander powder and salt.
Add little water as per the consistency you need for gravy.
Cook until it comes to a boil. Now add the kofta balls.
After 5mins remove from stove. Dont serve immediately wait for 5-10mins until the koftas become soft in gravy.

Egg pepper fry

Ingredients:
Eggs - 3
Pepper powder - 1 spoon
Salt
Oil

Procedure:
Boil the eggs in water. Peel the skin, cut into half and keep aside.
Heat a pan and add oil into it. Once oil is heated keep the eggs into it.
Fry the eggs until it turns light brown color.
Now add the pepper powder and salt.
Stir for another 2-3 mins and remove from stove. Serve hot.

Mango dal

Ingredients:
Tur dal - 1 cup
Raw mango - 1
Green chillies - 3
Jeera - 1 spoon
Mustard seeds - 1 spoon
Curry leaves - 5-10
Dry red chilli - 3
Garlic pods - 4
Turmeric - 1/2 spoon
Hing - a pinch
Water
Oil
Salt

Procedure:
Pressure cook the dal together with raw mango pieces, green chillies, turmeric and sufficient water.
After 2 whistles remove from stove and mash the dal.
Heat a vessel and dd oil into it. Once its heated add the jeera, mustard seeds, red chillies, hing, curry leaves and garlic pods.
Once they start to splutter or when garlic turns light brown remove from stove.
Now add this seasoning to the prepared dal and serve hot with rice.

Aamras puri

Aamras
Ingredients:
Riped mangoes - 2
Cardamom powder - 1/2 spoon

Procedure:
Peel the skin of mangoes and grind them along with cardamom powder.
Don't add any water for this. Keep it aside once done.

Preparation of Puri's you can find here.
Once puri is also prepared serve it with aamras. It would be really yummy :)

Onion chicken curry

Ingredients:
Chicken - 250 gms
Onions - 3
Mint leaves - 1/2 cup
Coriander leaves - 1/2 cup
Red chilli - 1 spoon
Garam masala - 1 spoon
Ginger garlic - 1 spoon
Green chillies - 2
Turmeric - 1/2 spoon
Salt
Oil

Procedure:
Grind the onions and keep the paste aside.
Heat a pan and add oil into it. Once oil is heated add the onion paste, green chillies and ginger garlic paste.
Fry them until the onions turns light brown or raw smell is gone.
Add turmeric and then add chicken. Fry for 2-3 mins and then add red chilli powder, garam masala powder, mint leaves, coriander leaves and salt.
Cook until the chicken pieces are soft and then remove from heat.
Serve hot with rotis or rice.

Green pulav

Ingredients:
Carrot - 2
Beans - 15-20
Cauliflower - 1 cup
Green peas - 1/2 cup
Potatoes - 2
Rice - 2.5 cups
Mint leaves - 1 cup
Coriander leaves - 1 cup
Green chillies - 4
Ginger garlic - 1 spoon
Cloves - 3
Cinnamon stick - 1 inch
Onion - 1
Tomato - 1
Cardamom - 2
Cumin seeds - 1 spoon
Water
Salt
Oil/Ghee

Procedure:
Grind together tomato, onion, cloves, cardamom, cinnamon stick, green chillies, coriander leaves, mint leaves and keep aside.
Wash the rice and keep it aside.
Now take a vessel or cooker and add oil/ghee into it.
Once the oil is heated add the cumin seeds, when they start to splutter add the ground paste.
Fry until raw smell is gone and later add all the vegetables. Cook for another 5-10 mins.
Add the rice and fry for 2 mins and add 4.5 cups of water.
Cook until rice and vegetables are cooked nicely. If you are cooking in a pressure cooker off the stove after 2 whistles and keep it aside.
Serve with raita.

Everyone liked this pulav at home Prathibha :) Thanks for the recipe! Hope you remember sometimes it would be our quick lunch preparation with the ready made frozen vegetables ;)

Eggless dates cake

Ingredients:
All purpose flour(Maida) - 1.5 cup
Seedless dates - 20
Baking powder - 1 spoon
Salt - 1/4 spoon
Milk - 1 cup
Sugar you can adjust with as per dates sweetness
Vanilla extract - 1/2 spoon
Chocolate chips - 1/4 cup
Butter - 1/4 cup

Procedure:
Coarsely grind the dates and sugar with little milk.
Sift together flour, salt and baking soda.
In the flour mix add dates mixture, remaining milk, vanilla extract, chocolate chips and butter. Mix well to form a uniform dough.
Keep the dough aside for 10 mins. Until then preheat the oven for 10mins at 180 ºC.
Grease the cake tray with butter and pour the mixture into it.
Bake the cake for 15-20 mins. Or you can check if the cake is done or not by inserting a toothpick.
If the toothpick comes clean the cake is done and you can remove it from oven.

Same dates cake recipe was prepared for Nandita's last year birthday and Chaitra's this year birthday :)

Eggless chocolate cake

Ingredients:
All purpose flour(Maida) - 1.5 cup
Cocoa powder - 3 spoons
Baking soda - 1 spoon
Salt - 1/4 spoon
Water - 1 cup
Sugar - 1 cup
Vanilla extract - 1/2 spoon
Vinegar - 1 spoon
Oil or butter - 1/4 cup

Procedure:
Take a bowl and mix water, sugar, oil or butter, vanilla and vinegar till the sugar completely dissolves.
Sift together flour, cocoa, salt, baking soda.
Add the flour mix to the liquid mixture one table spoon at a time. Mix well to form a uniform dough.
Keep the dough aside for 10 mins. Until then preheat the oven for 10mins at 180 ºC.
Grease the cake tray with butter and pour the mixture into it.
Bake the cake for 15-20 mins. Or you can check if the cake is done or not by inserting a toothpick.
If the toothpick comes clean the cake is done and you can remove it from oven.

I prepared this cake on Nandita's birthday 2011. Chaitra thanks a lot for the recipe :)

Chocolate muffins

Last recipe prepared by my student Nandita and instructed by me at Finland ;) Sorry Nandita for the late update due to my vacation. Hope you are happy now :)

Ingredients:
Refined flour (maida) - 2 cups
Cocoa powder - 3-4 spoons
Baking powder - 2 spoons
Salt a pinch
Butter - 250 grams
Powdered sugar - 250 grams
Eggs - 4
Cashews - 5-10

Procedure:
Preheat oven to 180 ºC. Grease muffin moulds.
Take a bowl and add refined flour with cocoa powder, baking powder and salt.
Mix together melted butter with sugar and beat well with a wire whisk or beater till light and fluffy.
Mix in one egg at a time and whisk thoroughly.
Pour batter into prepared muffin moulds, filling them only two thirds.
Bake at 180 º C for thirty five to forty minutes.
Once done remove from oven and garnish with cashews.

Capsicum soya curry

Ingredients:
Capsicum - 2
Soya chunks - 1 cup
Onion - 1
Tomato - 2
Turmeric - 1/2 spoon
Red chilli powder - 1 spoon
Coriander powder - 1 spoon
Garam masala powder - 1/2 spoon
Warm water
Salt
Oil

Procedure:
Heat a pan and add oil into it. Once oil is heated add onions into it.
Until onions are fried a little, take a bowl with warm water and keep the soya chunks in it for 5-10 mins.
Once the onions are fried add turmeric and stir.
Now add capsicum and fry for 5mins.
Squeeze the excess water from the soya chunks and add into the pan. Add tomatoes.
Later add red chilli powder, salt, coriander powder and garam masala powder.
Cook for another 10 mins and remove from heat.

Murkulu

Ingredients:

Rice flour - 2 cups

Urad dal - 1 cup

Red chilli powder - 1 spoon

Ginger garlic paste - 1 spoon

Ajwain - 1 spoon
Sesame seeds - 3 spoons

Oil for deep frying

Hot Oil/Butter - 3-4 spoons

Water

Salt

Procedure:

Heat a pan and add urad dal into it. Dry roast the urad dal until golden brown.

Remove from heat and allow it to cool. Once it is cooled grind it to fine powder and keep aside.

Take a vessel and boil the water. When water is boiled keep it aside.

Now take a large bowl and add all the ingredients rice flour, urad dal flour, ginger garlic paste, red chilli powder, salt, ajwain, hot butter/oil and sesame seeds.

To this add hot water and make a soft dough.

Heat a vessel and add oil for deep frying.

Take a murkku presser or a cookie press and insert dough into it.

Make your desire shape and size and deep fry in oil.

When it turns golden brown remove from oil.

Mixed veg curry

Hi Friends,

Sorry for no updates in the blog since more than a month. I was on short vacation as I returned back to India :) From now on I may not be able to update my blog daily as before but surely I'll update it weekly. I hope friends, you'll still view my blog and provide your comments, suggestions and support :)

Ingredients:

Green peas - 1 cup
Carrots - 2
Beans - 10-15
Onion - 1
Cloves - 2

Cinnamon stick -  1 inch

Bay leaves - 2

Red chilli powder - 1 spoon

Corn flour - 1 spoon

Milk - 3 spoons

Turmeric - 1/2 spoon

Salt

Oil

Procedure:

Heat a pan and add oil into it. Once oil is heated add onions.

Fry the onions for a while and then add turmeric powder, cloves, bay leaves and cinnamon stick.

Now add all the vegetables and mix well. (I added only 3 varieties you can add more)

Stir for 5mins and now add red chilli powder and salt.

Mix the corn flour in milk and keep aside.

Once the vegetables are cooked add the corn flour mixture.

Cook for another 5-10 mins and remove from heat.

Muli paratha

Ingredients:
Wheat flour - 2 cups
Muli (Raddish) - 2
Onion - 1
Cumin seeds - 1 spoon
Coriander powder - 1 spoon
Garam masala - 1/2 spoon
Green chilli - 2
Salt
Oil
Water

Procedure:
Grate the muli (raddish) in a bowl and keep aside for sometime. Squeeze the excess water.
Take a bowl add wheat flour, salt a pinch, 1 spoon oil and water. Make a soft dough and keep aside.
Heat a pan and add oil into it. Once oil is heated add cumin seeds, onions, green chillies and muli.
Fry for sometime then add corianer powder, garam masala and mix well. Later remove from heat.
Take lemon size dough and roll into small puri. Add little muli mixture and close it from all the edges.
Dust some flour and roll into small chapati size.
Heat the tawa and fry the paratha with little oil until it turns light brown.
Once both sides are done remove from heat and serve with curd or any chutney.

This paratha is instructed by me and prepared by Nandita :D

Hyderabadi Vegetable Biryani

Ingredients:
Carrots - 2
Frozen green peas - 4 spoons
Beans - 10
Cauliflower - 10-12 florets
Aloo - 2
Kala jeera - 2 spoons
Cloves - 5
Cardamom - 2
Cinnamon stick - 1.5 inch
Bay leaves - 2
Pepper corns - 5
Rice - 2 cups
Water
Red chilli powder - 1 spoon
Ginger garlic paste - 1 spoon
Mint leaves - 1/2 cup
Coriander leaves - 1/2 cup
Turmeric - 1/2 spoon
Thick Curd - 1 cup
Onions - 2
Lemon - 1
Saffron - a pinch
Ghee/Oil
Coriander leaves
Salt to taste

Procedure:
Take 1 cardamom, 3 cloves, 1 inch cinnamon, 3 pepper corns, 1 spoon kala jeera and grind it to fine powder. Keep this masala powder aside.
Heat a pan and add ghee/oil and fry the onions until they are crisp. Drain the excess oil and allow it to cool.
Take a bowl add all the vegetables, red chilli powder, ginger garlic paste, turmeric, ground masala powder, mint leaves, coriander leaves and curd.
Cook the rice with 3.5 cup water, remaining kala jeera and bay leaves.
When the rice is cooked 3/4th remove from heat and keep aside.
Heat a pan and add add oil into it. Add the remaining cardamom, cloves, cinnamon and pepper corns.
Once you get nice aroma add the vegetable mixture. Cook until the vegetables are cooked.
Now add the cooked rice in layers as vegetables, rice, fried onions, vegetables, rice and finally fried onions.
Squeeze the lemon and add the saffron by mixing it in little water or milk.
Cook on low flame for 5 mins and remove from heat. Garnish with coriander leaves and serve with raita.

Samosa

Ingredients:
Maida - 2 cups
Warm oil - 1/2 cup
Ajwain - 1/2 spoon
Warm water
salt
Oil to deep fry
Samosa Filling:
ginger garlic paste - 1 spoon
Frozen green peas - 1 cup
Boiled potatoes - 2
Coriander powder - 1 spoon
Jeera powder - 1 spoon
Mustard - 1 spoon
Turmeric - 1/2 spoon
Gree chillies - 2
Fennel seeds - 1 spoon¨
Coriander leaves
Salt to taste

Procedure:
Heat a pan and add oil in it. Once oil is heated add mustard seed after it splutter add green peas and fry for sometime.
Now add ginger garlic paste, turmeric, green chillies and fry for 2 seconds then add coriander powder, jeera powder, fennel seeds and salt.
Add the potatoes and fry for sometime.
At last add the coriander leaves.
Take a bowl add maida mix salt, ajwain and warm oil and water and make a soft dough.
Take a lemon size ball of the dough and roll it very thickly. Then cut it into half and put the above samosa mixture.
Filling into it and close it with the help of water in the shape of cone. Repeat the same thing with the other half also.
Heat oil in a pan to deep fry the samosa. Fry the samosa in a low flame.
Serve hot with tamarind chutney or tomato ketchup.

Lemon rice

Ingredients:
Cooked rice - 2 cups
Lemon - 1
Green chillies - 2
Urad dal - 1 spoon
Chana dal - 1 spoon
Peanuts - 2 spoons
Curry leaves - 10
Cumin seeds - 1/2 spoon
Mustard seeds - 1/2 spoon
Coriander leaves - 1 spoon
Hing a pinch
Salt
Oil - 1 spoon

Procedure:
Heat a pan and add oil into it.
Once oil is heated add cumin seeds, mustard seeds, chana dal, urad dal, peanuts, hing, green chillies and curry leaves.
When the dal turns light brown remove from heat.
Squeeze the lemon and add salt as per taste.
Add the seasoning  to the rice and mix well.

Gobi paratha

Ingredients:
Gobi (Cauliflower) - 250 gms
Coriander powder - 1 spoon
Jeera - 1 spoon
Garam masala - 1/2 spoon
Green chillies - 2
Coriander leaves - 2 spoons
Wheat flour - 1 cup
Water
Oil
Salt

Procedure:
Prepare a soft dough and keep aside.
Grate the gobi into a bowl. Add coriander powder, jeera, garam masala, chopped green chillies, coriander leaves and salt.
Now take a lemon size ball of dough. Roll it into a small puri size, fill 1.5 spoon of gobi mixture.
Bring all the edges together and roll into a chapati size.
Heat a tawa and fry it well by applying oil on both the sides.
Serve the hot gobi paratha with curd or any chutney.

Aloo bajji

Ingredients:
Aloo - 3 (Cut into thin slices)
Gram flour - 1 cup
Red chilli powder - 1 spoon
Coriander powder - 1 spoon
Ginger garlic paste - 1 spoon
Garam masala powder - 1/2 spoon
Ajwain - 1/4 spoon
Water
Salt
Oil for deep frying

Procedure:
Mix all the in a bowl except aloo and oil. The batter consistency should be little thicker than dosa batter.
Heat the oil in a vessel. Once the oil is heated take one aloo slice dip into the batter and drop into the oil.
When the bajji becomes golden brown remove from heat.
Repeat the same step for remaining aloo slices.
Serve hot with tomato ketchup.

Onion pakoda

Ingredients:
Gram flour - 1 cup
Onions - 3 (cut into thin slices)
Red chilli powder - 1 spoon
Coriander powder - 1 spoon
Garam masala - 1/2 spoon
Ajwain - 3/4 spoon
Water
Salt
Oil for deep frying

Procedure:
Mix all the ingredients in a bowl except oil. The batter consistency should be little thick.
Heat a vessel and oil into it. Once the oil is heated take the batter into your hand and drop gradually by leaving within your finger gaps.
When it turns golden brown remove from oil and place it in a tissue paper to remove excess oil.
Repeat the same process for remaining batter.
Serve hot with ketchup or eat it with hot coffee or tea.

Bisibelebath

Ingredients:
Tur dal- 1 cup
Rice - 2 cups
Turmeric - 1/2 spoon
Frozen green peas - 1/2 cup
Tomatoes - 2
Carrot - 1
Beans - 10
Potato - 1
Brinjal - 1
Tamarind – lemon size
Salt to taste
Coriander leaves - 3 spoons
Bisibelebath powder:
Channa dal - 2 spoons
Tur Dal - 1 spoon
Urad dal - 1 spoon
Coriander seeds- 3 spoons
Jeera - 1.5 spoon
Pepper - 1/2 spoon
Fenugreek seeds - 1/2 spoon
Curry leaves - 10-15
Red chillies - 4
Cinnamon - 2 one inch pieces
Cloves - 5
Coconut - 3 to 4 spoons
Seasoning:
Ghee - 3 spoons
Mustard seeds - 1/2 spoon
Urad dal - 1/2 spoon
Fenugreek seeds - 1/4 spoon
Curry leaves - a few

Procedure:
Dry roast all the ingredients given for bisibelebath powder and make into a fine powder.
Pressure the tur dal and keep aside.
Now heat a vessel and add 6 cups of water. When water comes to a boil add the rice and vegetables into it.
When the rice is half cooked add the cooked dal, bisibelebath powder, salt and tamarind extract.
Prepare the seasoning by adding ghee in a separate vessel. Once the ghee is heated add all the seasoning ingredients.
When the rice and vegetables are cooked add the seasoning and coriander leaves.
Remove from heat and serve hot with any papad or fryums or chips :)

Strawberry cake

I am very glad to add this post :) I don't believe its my 100th post in my blog!! For this 100th post I thought that I should prepare something special which is very new in my blog and memorable one. As I never posted any cake recipes yet in my blog so thought of preparing a cake. And I would like to dedicate this post to my beloved husband :)
I wouldn't have started this blog without my husband's encouragement and guidance. This post is for you my love :)

Ingredients:
All purpose flour - 1 1/4 cups
Baking powder - 1.5 spoon
Sugar - 1.5 cup
Eggs - 5 large eggs (2 whole and 3 separated)
Unsalted butter, melted and cooled slightly - 6 spoons
Strawberries (washed,dried and stemmed) - 500 gms
Water - 2 spoons
Vanilla extract - 3 spoons
15-20 washed, dried, and stemmed
Whipping cream - 2 cups
Salt

Procedure:
Take a large bowl add flour, baking powder, salt, and sugar. Whisk in 2 whole eggs and 3 yolks (reserving whites), butter, water, and vanilla. Whisk until smooth.
Beat remaining 3 egg whites and slowly add 3 tablespoons of sugar, beat until soft peaks form.

Now slowly add the above mixture to the cake batter until no white streaks remain.
Preheat the oven for 250 degrees for 15mins.
Pour batter into prepared pan and bake until toothpick inserted into center of cake comes out clean, 20 - 30minutes.
Once cake is done remove from oven and allow it to cool.

Take the whipping cream in mixy jar add little sugar, vanilla extract and whip until nice cream is formed.
Remove from jar and refrigerate it for 10-15 mins.
Now keep 10-15 berries aside.
Heat a pan and the remaining berries into the pan. Cook until they are soft and later add 2-3 spoons of sugar depending in the sweetness of berries.
Once the berries become too soft remove from heat and allow it for cooling.
Cut the cake into two thin slices. Keep one slice on the plate.
Now cut the strawberries into half. Arrange the strawberries around the edges of the cake.
Add the strawberry mixture in the center.

On top of the this mixture add the whipped cream and place the second slice of the cake.
And arrange in the same way as instructed above.
Once the icing is done refrigerate for 20-30 mins and then serve it.

For you :D

Palak tur dal

Ingredients:
Palak - 2 cups
Tur dal - 1 cup
Onion - 1
Tomato - 2
Turmeric - 1/2 spoon
Tamarind - gooseberry size
Green chillies - 3
Garlic cloves - 3
Cumin seeds - 1 spoon
Dry red chilli - 2
Water
Salt
Oil

Procedure:
Pressure cook tur dal, palak, turmeric, tamarind, green chillies, water and tomato for 2 whistles.
Heat a pan and add oil into it. Once the oil is heated add cumin seeds, dry red chillies and garlic cloves.
Now add this seasoning to the cooked dal and serve hot with rice.

Couscous vegetable upma

Ingredients:
Couscous - 1.5 glass
Carrot - 1
Frozen green peas - 3 spoons
Cauliflower - 10-15 florets
Onion - 1
Cumin seeds - 1 spoon
Mustard seeds - 1 spoon
Curry leaves - 15
Tomato - 1
Chana dal - 1 spoon
Green chillies - 3
Coriander leaves - 2 spoons
Oil
Water
Salt

Procedure:
Heat a pan and add oil in it.Once the oil is heated add the cumin seeds, mustard seeds, chana dal, green chillies, onion and curry leaves.
When onion turns light brown add carrot, cauliflower and frozen green peas.
Once the vegetables are half cooked add tomato.
Later add 1.5 glass water when tomato is cooked and salt as per taste.
When it starts boiling add couscous into it.
Cook until couscous is soft. Remove from heat and garnish with coriander leaves and serve hot.

Miryala (Pepper) rasam

This rasam is very good for health when you have cold, cough or throat pain. This is my mother-in-laws recipe, when someone in the house has cold then this rasam is compulsory prepared by her. And everyone in the house loves this a lot :)

Ingredients:
Tamarind - lemon size
Tomato - 2
Turmeric - 1/2 spoon
Tur dal - 2 spoons
Water
Salt
Powder:
Miryalu (pepper corms) - 2 spoons
Coriander seeds - 1.5 spoon
Cumin seeds - 1 spoon
Methi seeds - 1/4th spoon
Tur dal - 1 spoon
Dry red chilli - 2
Seasoning:
Cumin seeds - 1 spoon
Mustard seeds - 1 spoon
Dry red chilli - 2
Curry leaves - 10-15
Asafoetida - a pinch
Coriander leaves

Procedure:
Dry roast all the ingredients mentioned for powder and grind it to a coarse powder.
Boil the tur dal and mash it a fine paste.
Now heat a pan and add tur dal, tamarind juice, turmeric and squash tomato with hand in it.
Bring it to a boil and later add the ground powder and salt as per taste. Boil for another 10 mins.
Heat another pan and add the oil in it. Once oil is heated add the seasoning ingredients.
Once they start to splutter remove from heat and add into the rasam.
Garnish with coriander leaves and remove the rasam from heat.

Brinjal shallow fry

Ingredients:
Big brinjal - 1
Rava - 2 spoons
Rice flour - 2 spoons
Red chilli powder - 1/2 spoon
Salt
Oil

Procedure:
Mix rava, rice flour, red chilli powder and salt in a plate.
Cut the brinjal into medium size slices and keep aside.
Heat a tawa and add little oil.
Once the oil is heated roll the brinjal the rice flour mixture and keep on the tawa.
Repeat the same process for rest of the brinjal slices.
Shallow fry until the brinjal is cooked and remove from heat.
Serve it as a snack or as a side dish with rasam.

Jeera rice

Ingredients:
Rice - 1 glass
Cumin seeds - 2 spoons
Bay leaves - 2
Cloves - 2
Cinnamon stick - 1
Ghee - 2 spoons
Cashews - 10
Onion - 1
Water
Salt

Procedure:
Cook the rice in a vessel with 1.5 glass water and salt as per taste. When rice is cooked remove from heat.
Heat a pan and add ghee. Once the ghee is heated add cumin seeds, bay leaves, cloves, cinnamon stick, cashews and onions.
Once the onion turns light brown add the cooked rice and mix well.
Serve hot with any desired curry.

Soya kobbari karam podi

Ingredients:
Soya mince - 1 cup
Kobbari karam podi - 2 spoons
Oil - 1 spoon
Salt

Procedure:
Soak the soya mince in boiled water for 10-15 mins. Squeeze the excess water from soya and keep aside.
Heat a pan and oil in it. Once oil is heated add soya.
Stir fry until water moisture is gone. Now add kobbari karam podi and salt as per taste.
Once done remove from heat and serve as side dish with rasam or serve it as a snack.

Dum aloo

Ingredients:
Baby potatoes - 7-8
Tomato - 2
Onion - 1
Cumin seeds - 1 spoon
Ginger garlic paste - 1 spoon
Coriander powder - 1 spoon
Garam masala - 1/2 spoon
Red chilli powder - 1 spoon
Turmeric - 1/2 spoon
Curd - 4 spoons
Salt
Oil

Procedure:
Boil the potatoes and keep aside. Don't over cook them.
Heat a pan and add 1 spoon oil. Once oil is heated stir fry the potatoes in oil and keep aside.
Grind the onion and tomatoes separately.
In the same add oil and when oil is heated add onion paste, cumin seeds, ginger garlic paste and turmeric.
When onion turns light brown add tomato paste, coriander powder, garam masala, red chilli powder and salt.
Once tomato is cooked add the potatoes and curd. Cook for some more time.
When it is done remove from heat and serve hot with roti or rice.

Palak gravy

Ingredients:
Palak - 4 cups
Tomato - 1
Onion - 1
Ginger garlic paste - 1 spoon
Green chilli - 4
Dry red chilli - 2
Cloves - 3
Cinnamon stick - 1
Cardamom - 2
Mint leaves - 10-15
Cumin seeds - 1 spoon
Turmeric - 1/2 spoon
Water
Oil

Procedure:
Keep the palak leaves in boiling water for 10 mins. And later grind it to smooth paste.
Grind the tomato, green chilli, cloves, cardamom, cinnamon stick, mint to a fine paste.
Heat a pan add oil in it. Once the oil is heated add the onions, ginger garlic paste, turmeric and cumin seeds.
When the onion turns light brown add tomato paste. Stir fry until raw smell is gone.
Now add palak paste, salt as per taste and water as required for your gravy consistency.
Cook for 10-15 mins once done remove from heat and serve hot with rotis or rice.