CAPSICUM-CAULIFLOWER-POTATO CURRY

SERVES: 3-4 PEOPLE

INGREDIENTS:

Potatoes------------------2 big ones

Cauliflower---------------1-1/2 cup florets

Capsicum-----------------1 big one

Green chillies-------------2

Garam Masala------------1/4 tsp

Cumin seeds--------------1/8 tsp

Mustard seeds------------1/8 tsp

Coriander powder---------1/2 tsp

Turmeric------------------pinch

Ginger garlic pst-----------1/2 tsp

Oil------------------------4 tbp

Salt-----------------------to taste





DIRECTIONS:


1.Cut potatoes into small cubes and place in water till ready to cook.

2.Before cooking cauliflower its better to soak them in hot water for 15 mins.

3.Heat oil in skillet and add mustard,cumin seeds,ginger garlic paste.

4.Once they are done add cauliflower,potates,turmeric.

5.Once the ptatoes are half done add capsicum,green chillies.

6.When almost done add salt,garam masala,coriander powder and cook for 5-8 mins covered.

7.When the potatoes,cauliflower,capsicum are cooked thoroughly turn off.

8.Serve hot with rice /chapati

CORN CHAPPATI

INGREDIENTS:

Masa Harina--------------2 cups(a variety of corn flour can be found at any local grocery store)

Water---------------------3/4 t0 1-3/4 cup(depends on quality of flour)

Puri presser---------------to press (or can use rolling pin with dough in between plastic seets)

salt------------------------to taste

DIRECTIONS:

1.Mix the Masa Harina and the water and knead to form dough .The dough dries out too quickly so keep it covered always.

2.Pinch off balls of golf-ball size from the dough and knead for few mins.In the process it becomes dry.Can add tsp of water when needed.

3.Set the ball on a piece of plastic in the puri pressand cover with another piece of plastic.

4.Press firmly to make a round uniform one and it should not be too thin r thick.

5. Transfer the pressed roti to a hot, dry skillet and let it Cook for about 30 seconds on each side .

6.Keep turning frequently and remove once well cooked for 2-3 mins.

7.Remove and serve with curry.

BOTTLEGUARD/SORAKAYA PULUSU

INGREDIENTS:

Bottlegourd-------------------1 small one peeled and cut into medium sized cubes.

Onion-------------------------1 medium one

Tamarind Extract------------4 tbp

Red chillies powder----------1/4 tsp

Turmeric----------------------1/4 tsp

Cumin,mustard seeds-------1/4 tsp each

Coriander powder-----------2tsp

Methi powder---------------1 big pinch

Cumin Powder--------------1 tsp

Rasam Powder--------------1 tsp

Garam masala---------------1/4 tsp

Ginger-garlic paste----------1 tsp

Oil----------------------------6 tbp

Hing-------------------------pinch

Curry leaves-----------------few

Salt,Jaggery------------------as required

DIRECTIONS:

1.Heat 2 tbsp oil in a pan, add cumin seeds,mustard seeds,hing,Curry leaves.

2.After few mins add the chopped onions and saute for sometime.

3.When the onions are about to be cooked add turmeric and cook till they turn transclucent.
4.Now add ginger-garlic paste and saute till raw smell goes off.

5. Add he cubed bottlegourd pieces, mix well,cover and cook till half done.
6.Add chilli powder,salt,rasam powder, saute,cover and cook till 3/4 of it is done.

7.Then add the extracted juice from tamarind along with some water and mix well.Add just the required amount of water for the gravy.

8.Cover and cook .Add coriander powder,cumin powder,mehi powder,chopped coriander leaves,jaggery .Mix and cook until sauce thickens as well a the cubes are thoroughly cooked.

9.Garnish and serve with steamed rice.


Sending this to State Specials Event.

MUSHROOM PUDINA RICE

INGREDIENTS:

Mint,Coriander---------------------1 medium bunch

Rice--------------------------------2 cups uncooked

Button Mushroom------------------1 Large packet(has nearly 20-25)

Onions-----------------------------1 big one sliced lengthwise

Green chilies-----------------------6
Bay leaves-------------------------3

Cloves,cardomon,Garlic------------4 each

Cinnamon-------------------------1" stick

Oil----------------------------------4 tbp

Shahjeera,Cumin,Fennel seeds--1 tsp each

DIRECTIONS:

1.Wash and grind fresh coriander,mint leaves,green chillies,garlic pods,1 tbp dessicated coconut powder,1 tsp cumin seeds, 1 tsp fennel seeds to a paste with little milk if required.Keep aside.

2.Clean and soak rice in water for 30 mins prior to preparation .Cook the rice with enough water depending on the variety and keep it aside.

3.Heat oil in a deep pan and add bay leaves,cinnamon, cardommon,cloves, 1 tsp of shahjeera and fry for a minute.Now add sliced onions ,saute till slight brown.

4.Now add the ground paste and fry till raw smell disappears and add the halved/quartered mushrooms.Mix well and cook covered for 2 mins.

5.Now add enough salt and cook for another 3-4 mins.See that the water from the mushroom is evoporated.Add in the plain rice,chopped goriander leaves ,mix well.

6.Keep covered and cook on low for 5 mins and serve hot.

CABBAGE VEG SAMOSA

Sorry!!!!!image will be uploaded ina few days!
SERVES:makes 16-20

INGREDIENTS:

Potatoes-------------------2

Green peas ----------------1/2 cup

Cabbage--------------------4 cups chopped

Carrot----------------------1

Cumin seeds--------------- 1 tsp

Green chillies---------------4

Turmeric ------------------1/4 tsp

Garam Masala-------------- 1/2 tsp

Baking soda-----------------1/2 tsp

Salt------------------------to taste

Lemon juice-----------------2 tbp

All-purpose flour-----------2 cups

Oil -------------------------for deep-frying











DIRECTIONS:

1.In a pressure cooker , boil potatoes,carrots in water for 1 whistle or until tender.


2.Drain well, peel the skin of potatoe and chop/mash them both of them to small cubes.


3.Dont over mash them.


4. Heat oil in a skillet add cumin seeds, turmeric, green chillies,chopped cabbage.


5.Once te cabbage is completely cooked and dry add mashed mixture,peas,Garam Masala and salt.


5.Cook gently for 5 minutes ,then stir in lemon juice, then mix well, remove from heat and cool.

6.Take flour into a bowl,add salt,baking soda,hot milk and mix to form a stiff dough.


7. Divide into equal pieces and form each piece in a ball and roll each ball on a lightly floured surface to a medium sized circle.


8. Cut each circle in half and place the potato filling equally among semicircles.

9.Dampen edges of semicircle, then fold over and seal to form triangles while enclosing the filling completely.


10. Heat oil in a wide pan and when hot fry samosa in hot oil, a few at a time, 3-4 minutes or until golden brown.



11.Drain on paper towels and serve with sauce.

COCONUT CHUTNEY

INGREDIENTS:

Coconut-------------------1

Groundnuts---------------1/2 cup

channa dal----------------7 tbp

Garlic---------------------3 pods

Green chillies--------------6

Tamarind-----------------1 tsp

Mustard seeds------------1/2 tsp

Cumin/jeera seeds--------1/2 tsp

Oil------------------------6 tbp

red chillies-----------------4

Urad dal--------------------1 tsp

Channa dal----------------1 tsp

DIRECTIONS:

1.Roast ground nuts, 5 tbp channa dal,green chillies,garlic in 2 tbp of oil.

2.Chop coconut to medium sized chunks.

3.Add coconut,roasted ground nuts,channa dal,green chillies,garlic ,tamarind,enough salt and
make a paste with 1-2 cup water in a mixer.

4.Fry cumin,mustard,redchillies,urad dal, 2 tbp channa dal in 4 tbp oil till they turn light brown and mix with the coconut paste.

5.Can add water if its thick and salt if required.

6.Serve with idli/dosa

MAJJIGA CHARU / BUTTERMILK RASAM

Serves 6-8 people

INGREDIENTS:
Plain yogurt----------------2 cups

Turmeric-------------------1/4 tsp

Ginger,garlic crushed--------2 tsp

Cumin-Musrtard seeds------1/2 tsp each

Red chillies-------------------3/4

Pepper-----------------------1 tsp

Channa,urad dal-------------1 tsp each

Curry lreaves ---------------few

Ajwain/vamuseeds ----------1/2 tsp

Hing-------------------------pinch

Oil--------------------------3 tbp

DIRECTIONS:

1.Heat oil in a small pan and add mustard seeds,cumin seeds, 1/4 tsp of vaamu (ajwain seeds).

2.After the mustard seeds sputter add hing, Channa dal,urad dal,red chillies,crushed Ginger garlic and curry leaves and remove from heat.

3.Add turmeric and let it cool down.

4.Add some water to yogurt to make buttermilk.

5. To the buttermilk, add salt, remaining of ajwain seeds crushed,pepper powder, turmeric and mix well.

6.At the end add the fried seasoning and serve with rice.

MUTTON KORMA CURRY

INGREDIENTS:

Mutton--------------------------------2 pounds/1 kg

Onions--------------------------------1 big one

Tomatoes-----------------------------1 big one

Yogurt---------------------------------1 tbp for marinade

Ginger garlic Paste-------------------1 tsp + 1-1/2 tsp for marinade

Green chillies-------------------------2

Red chillli powder--------------------1-1/2 tsp + 1 tsp for marinade

Coriander powder--------------------1 tbp + 1 tsp for marinade

Cinnamon,cardamom,cloves-------4-6

Cumin/shajeera seeds---------------1 tsp

Dry Coconut powder-----------------1-2 tsp

Turmeric------------------------------1/2 tsp + 1/2 tsp for marinade

Oil------------------------------------4 tbp

salt-----------------------------------to taste


DIRECTIONS:


1.Marinate the cleaned mutton in 1/2 tsp turmeric, 1tsp chilli powder, 1 tsp coriander powder, 1-1/2 tsp ginger garlic paste, 1 tbp yogurt, salt and keep aside for 30 mins.

2.Some people prefer pressure cooking the marinated mutton with some water until 5-6 whistles and then cooking it over the stove-top for few more minutes until tender.this process takes around 45-60 mins. The other way is simply stove-top method(with no pressure cooking) for nearly 1-/1 to 2 hours or until tender.

3.This recipe uses the second method which gives more flavor to the curry compared to the first process. So better plan in advance before going to start it.

4.Heat oil in a deep pan and add cumin seeds, cloves,cinnamon,cardommon and fry for a minute. Then add chopped onions and fry till they turn transperent.

5.Now add gingergarlic paste to the chopped onions and fry for 2-3 mins and add then add chopped tomatoes.

6..After the tomatoes turn soft add the marinated meat and enough pour water to cover the meat pieces and cook for 45-60 mins stirring in between at medium-low heat. be sure to add water too if the level is less.

7.Now add salt,red chilli powder and enough water to cover them up. and cook covered for another 30-40 mins. Now check the meat tenderness and taste it and adjust the spices accordingly else cook for few more minutes.

8. Once you feel the meat is prpoerly cooked add coriander powder,coconut powder and cook for 2-4 mins and then turn off.

9.Garnish with coriander leaves and Serve with roti/rice.

NOTE: The meat has to be cooked on medium-low flame for proper cooking. keep adding water if the level decreases.

TOMATO OMLETTE CURRY

Sorry!!!!!!The image will be uploaded in a few days.

INGREDIENTS:

Eggs-----------------5

Tomatoes------------2 large

Egg gravy masala----1 tbp

Garam Masala-------1/2 tsp

Coriander powder----1 tsp

Green chillies--------5

Turmeric powder----1/2 tsp

Onions---------------1-1/2 onion.

salt-------------------to taste

oil--------------------to fry

Cumin,Mustard-------1/2 tsp each


DIRECTIONS:


1.Break all the eggs into a bowl and beat well.

2.Heat a pan and fry mustard,cumin seeds in oil.

3.Add chopped onions and green chillies,curry leaves.

4.Fry till they turn translucent and add chopped tomatoes.

5.Let them turn soft.Now add turmeric,garam masala,egg gravy masala,coriander powder and enough salt and set it on low flame.

6.Take another wide pan and add oil.

7.Add the egg mixture to oil and leave on for 2 mins

8.See that it does form medium size pieces.

9.Turn off and transfer to tomatoes mixxture.

10 Once cooked properly serve with hot rice .

PAPPU CHEKKALU

Makes 25-30

INGREDIENTS:

Rice Flour-----------2 cups

Besan---------------1/2 cup

Oil------------------for frying

Sesame seeds------- 1 tsp

Hing-----------------1/16 tsp

Cumin seeds -------- 1/2 tsp

Chilli powder--------1/2 tsp

Curry leaves---------few crushed

Garlic----------------2 pods crushed

salt -----------------to taste

Channa dal----------2 tbp

Ground nuts--------1/4 cup roasted

DIRECTIONS:

1.Soak channa dal in water for 30 mins.

2.Take rice flour,Besan,salt,chilli powder,curry leaves,cumin seeds,roasted grounnuts,sesame seeds,crushed garlic,Drained out channa dal in wide mixing bowl.

3. Mix all the ingredients together and add water to form a thick dough.

4.Make small balls out of it and place each ball on a greased plastic sheet and flatten it with ur fingers/puri presser/flat bowl.

5.Once u finish making thin discs ut of the balls go for frying.

6.Place on a paper to absorb oil before frying.Donot expose keep it covered with another paper.

7.Peel the prepared discs carefully from the paper , drop it gently in hot oil and deep fry until golden brown .

8.Deep fry all the prepared discs the same way and place in napkin before storing.

9.Store in an airtight container for longer stay.

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STRAWBERRY SMOOTHIE

SERVES: 3 PEOPLE


INGREDIENTS:

Strawberries-------------6 large ones

Yogurt--------------------1/2 cup

Strawberry ice cream-----1/2 cup

Milk-----------------------1/2 cup boiled one

Ice Cubes------------------3-4 crushed t medium size

Sugar----------------------as per your taste


DIRECTIONS:


1.Place crushed ice cubes in blender along with sugar.

2.Once the ice becomes slushy add strawberries.

3.Blend well to make a thick paste.

4.Add Icecream,Milk,yogurt and blend it.

5.A the end Whip a bit to make it smooth and thick.

6.Serve chill in a tall glass.

PANEER TIKKA

This recipe was made in baking oven. The actual way of doin this is to grill the marianted paneer,onions and bell peppers using bamboo skewers.



SERVES: 5 people


INGREDIENTS:

Paneer Indian ----------------500gms

Red Bell Pepper---------------2 small

Green Bell Pepper-------------2 small

Yellow Bell Pepper------------2 small

Red Onions--------------------1 large

Jalepano pepper---------------3-4

Garlic Powder------------------garnish

Lemon juice-------------------1/4 cup

Salt-----------------------------to taste

Oil -----------------------------spay bottle

DIRECTIONS:

OVEN METHOD

1.Cut paneer into small cubes and set aside.

2.slice all the bell peppers,onions .Jalapeno into medium chunks.

3.Now take lemon juice,salt ina large mixing bowl and mix paneer,onions,bell peppers.

4.Refrigerate for an hour.

5.Pre-heat oven to 275F .

6.Spray oil on baking tray and place paneer pieces first.

7.Bake for minimum of 2mins and remove.

8.Now spray some more oil and place Bell peppers,onions,jalapeno and bake for 7-8 mins at 275F.

9.Remove and Mix them all.

10.Serve with garlic powder sprinked over it.

GRILL METHOD

1.Follow steps 1-4 as in oven method.

2.Take wooden skewers and soak them in water for an hour.

3.Dry them and thread bell peppers,jalapenos,onions,paneer ono the skewers.

4.Spray cooking oil and sprinkle with garlic powder.

5.Place on hot BBQ grill for 3-5 mins turning frequently.

6.Serve hot with sauce/chutney.

MANGO/MAMMIDIKAYA PAYASAM

SERVES:4 people

INGREDIENTS:

Raw Rice------------1/2 cup

Ripe mango---------1

Mango chunks------10-15

Ghee----------------1 tsp

Cashew nuts----------10

Raisins---------------10-15

Milk ----------------1-1/2

Sugar----------------as per ur taste

Cardamom pwd------1/2 tsp

DIRECTIONS:



1.Clean the rice and place in a rice cooker with 1-1/2 cup of milk.


2.Cook the rice and keep it aside.


3.Heat ghee in pan and fry cashews.


4.Make mango puree from the sliced ripe mango.


5.Add sugar and mango puree to the cooked rice.


6.Add cashews ,cardommon pwd and raisins and mix well.


7.Add more puree if the consistency is thick.


8..Add mango chunks to the mixture.


9.Tastes good when served chill.