GUACAMOLE

INGREDIENTS:

Avacado--------------2 Ripe & soft ones
Onion-----------------1 whole finely chopped(preferably red onion)
Tomato---------------1 whole finely chopped
Jalapeños-------------1-2 finely chopped
Lemon Juice---------from 1 whole lime
Salt--------------------to taste

DIRECTIONS:

1.In a large bowl place the scooped avocado pulp and lime juice,salt. Whip up the avocado in a chopper or blender to get smooth paste.

2. Then, add in the Chopped Onions, Chopped Jalapeno, Chopped Tomatoes, Chopped Coriander leaves.

3.Mix well with a spatula and serve with chips after 15-20mins.

ROSEMARY POTATO WEDGES

INGREDIENTS:

Potatoes---------------------------2 big ones
Fresh Rosemary chopped----------1/2 tbp
Chilli Powder-----------------------1 tsp
Pepper Powder---------------------1/4 tsp
Garlic pods crushed-----------------4
Lemon Juice------------------------2 tsp
Oil----------------------------------2 tbp

DIRECTIONS:

1.Preheat oven to 400 degrees and spray a large baking pan with nonstick spray.

2. Mix together rosemary, garlic, chilli powder, pepper, lemon juice, salt to taste and oil in a large bowl.

3. Wash,peel and cut the potatoes into thin wedges and simply toss them in the above mix, to coat evenly.

4. Spread wedges in a single layer about 1/4 inch apart on the prepared baking pan and Bake them turning occationally until tender and crisp, about 30 minutes. Serve immediately.

SPINACH DIP--RM#2

DAY11 OF RM#2


INGREDIENTS:

Spinach------------------------------1 bunch steamed/1 cup frozen

Low-Fat Sour Cream----------------1 8-Oz container

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

Garlic powder-----------------------1/2 tsp

Onion-------------------------------1/2 cup very finely chopped

DIRECTIONS:

1.If using a fresh bunch clean and chop.Steam till the leaves get wilted.Squeeze out the liquid.

2.Mix in all the ingredients except onions.

3.Combine well.Taste it and adjust accordingly.

4.This one can be stored in refrigerator for 2 weeks in an air tight container.

5.Add onions just before using else it wont last longer.

6.Serve with roti/ chips/tortilla.

Check out the fellow runners........

1) DK 2) Siri 3) Srivalli 4) Ranji 5)PJ 6)Curry Leaf 7)Medha 8)Priya 9)Bhawna10)Ruchii11)Anu12)Kamala13)Roopa14)Divya Kudua15)Rekha16)Divya M17)Lakshmi18)Raaga 19)Lakshmi Venkatesh 20)Sripriya21)Viji22)Kamalika23)Pavani

CHUNKY SALSA

INGREDIENTS:

Tomatoes----------------5 big and ripe

Jalapenos----------------1

Bellpeper-----------------few strips of ur choice(optional)

Onion--------------------1 cup

Olive oil------------------1/2 cup

Lemon juice--------------1/2 cup

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

Garlic powder------------2 tsp

Cumin powder-----------1 tsp

Mint leaves+Parsley-----1/4 cup chopped

DIRECTIONS:

1.Take cleaned tomatoes and make slits on the side.Like 3-4 nearly deep enough without spilling out the whole tomato.

2.Slightly smear some oil in a baking tray and place these tomatoes,slit jalapenos,bellpeppers in the tray.

3.Pour on the oil on the top and mix well to coat them enough with it.

4. Broil for 10-15 mts till slightly shrinked. Remove and cool down.

5.Peel out the the skin of tomatoes and chop the tomatoes/bellpepper/jalapenos to medium sizes

6. Combine them with garlic powder, cumin powder,salt,pepper,chopped mint+parsley in a bowl.

7. Now place this in a blender/mixer and puree roughly. Be careful not to make a smooth paste of it. It should be chunky and coarse.

8. Add chopped onions to the mixture and Serve with nachos, tacos and quesadillas.

PLANTAIN CHIPS

INGREDIENTS:

Plantain-------------3 firm and unripe

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

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

Coconut oil-----------5 tbp

DIRECTIONS:

1.Peel the plantain outer part completely along with any white fibreous part attached to it else that part appears black after baking.

2Just before using it rub some oil over your palms to avoid blackening.

3.Use either a mandolin or a knife to slice them into thin discs.Dont slice all the three at a time.Make them in batches.

4In a large bowl take cold water and add turmeric and place the sliced disc in them for 15-20 mins.

5.Then remove few and wipe off the water with paper towel one by one or few without spoiling them

6.Take enough slices and add enough oil+salt to them to be well coated and mix thoroughly.

7.Place the slices on a slightly oiled baking plate and bake in oven for 25-28 mins at 325degreeF.

8.If you make them too thin just be sure to remove before the time. While you have the first batch in oven prepare by making second batch.

9.The plantain chips tastes good with coconut oil only......Can try with ordinary veg oil but it doesn't give you exact kerala plantain chips flavor.

POTATO CRISPS

Yesterday's lunch was a simple tangy Chamagadda

pulusu with sambar and these crispy's as side accompanients. Generally Papad/My

Home-Made Potato chips Click Here For My Home-Made Potato Chips recipe would

be on our plate ,but this time i wanted something different.... What?????

Vadiyalu..NO NO we dont make them(not that we hate them....but being from

telangana we dont make them at home...even my maa/nani are so lazy to do those

and pass on the recipe to us:) ).So i thought of going with potato and adding some

flavorful spices to it making it very simple and easy to make.....Usually the thing is, i

hate to deepfry anything so mostly look for some baked recipes......


INGREDIENTS:

Russet Potato------------------2 large ones

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

Pepper------------------------to taste

Chilli powder-------------------1/4 tsp

Oregano,Rosemary------------bit sprinkled on top before baking

Cooking Olive-Oil --------------to spray


DIRECTIONS:


1.Wash and peel the Potato and divide it into two equal halves longitudinally.

2.Start working with each half in batches.

3.Slice them lengthwise into long even strips.Make sure that all the strips are cut out evenly.

4.When done place them in ice-water for 20-30mins witha little bit of salt.

5.Preheat the oven to 325degreeF for 3-5 mins.

6.Drain off the water and pat the soaked strips with a dry paper towel.See that no water is left.

7.Transfer to mixing bowl and add salt.pepper,chilli powder and mix properly.

8.Spray little oil over a large baking plate and place the spice coated strips equally spaced on the plate.Make sure that they donot touch each other.

9.After assembling them spray little more oil on the top and place in the oven.

10.Bake for 8-10 mins then remove ,then turn them a little bit and place back.

11.Bake for another 5-8 mins till they are done as you desired.Some people like them to be deep-fried and some prefer it light.So depending on your choice bake for less or more than the specified time.But dont forget to keep an eye on them for the second time.

12.When done place in paper towel to remove any excess oil for 2-3 mins and have them as they now are ready to be served.



For My Navrathri Day 3 Pooja specials Click Here

BAKED FRENCH FRIES

INGREDIENTS:

Russet Potato------------------2 large ones

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

Pepper------------------------to taste

Cooking Olive-Oil --------------to spray

DIRECTIONS:

1.Wash and peel the Potato and divide it into two equal halves longitudinally.

2.Start working with each half in batches.

3.Slice them lengthwise into long even strips.Make sure that all the strips are cut out evenly.

4.When done place them in ice-water for 20-30mins witha little bit of salt.

5.Preheat the oven to 325degreeF for 3-5 mins.

4.Drain off the water and pat the soaked strips with a dry paper towel.See that no water is left.

5.Transfer to mixing bowl and add salt.pepper,chilli powder and mix properly.

5.Spray little oil over a large baking plate and place the spice coated strips equally spaced on the plate.Make sure that they donot touch each other.

6.After assembling them spray little more oil on the top and place in the oven.

7.Bake for 8-10 mins then remove ,then turn them a little bit and place back.

8.Bake for another 5-8 mins till they are done as you desired.Some people like them to be deep-fried and some prefer it light.So depending on your choice bake for less or more than the specified time.But dont forget to keep an eye on them for the second time.

9.When done place in paper towel to remove any excess oil for 2-3 mins and have them as they now are ready to be served.

Sending this to easycrafts Soups/salad/starter event.......

http://simpleindianfood.blogspot.com/2008/08/wyf-saladstartersoups-event.html

EGGPLANT/BRINJAL FRY

SERVES:3-4 people

INGREDIENTS:

Eggplant---------------2 long american variety

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

Chilli powder-----------1/4 tsp

Pepper pwd------------pinch

Fennel seeds pwd------1/2 tsp

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

Salt--------------------as required

Lemon juice------------as required

Oil---------------------to pan fry


DIRECTIONS:

1.Clean and slice the eggplant into circular discs.Donot make thick discs.

2.Take a large mixing bowl and add all the ingerdients mentioned above one after another except oil.

3.Mix well so that the spices are evenly distriuted onto the slices.

4.Set aside for 15 mins and then heat a frying pan with abt 6-7 tbp of oil.

5.Fry them in batches tilll both sides are done.

6.Serve hot as a side dish.

FRIED CORN CHIPS

INGREDIENTS:

Corn Tortillas-----------1 packet(contains 12)

Salt---------------------1 tsp

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

Water------------------1/2 cup

Chilli powder------------optional to sprinkle

DIRECTIONS:

1.Take a small bowl and mix salt in water.

2.When u taste it it should be too salty.

3.Now dip the baking brush in the salty water and brush the tortilla on both sides.

4.Test this for one small wedge and fry it.When u taste it ,it should be of the exact taste or else add eiher water or salt.

5.Now brush all the tortillas and let them dry.

6.Once dry place them one over the other and cut them into 8 wedges.

7.Heat oil and deep fry them till light brown.

8.Place them on tissue to absorb oil and serve with salsa.

Sending this to Easycrafts Soups/salads/starters event....

http://simpleindianfood.blogspot.com/2008/08/wyf-saladstartersoups-event.html

BAKED CORN/TORTILLA CHIPS

INGREDIENTS:

Corn tortillas------120z packet contains 10-12

Oil---------------1tbp

Garlic powder----1 tsp

Cumin powder---1 tsp

chili powder -----1 tsp

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

DIRECTIONS

1.Preheat oven to 350 degrees F for 2-3 mins .

2.Cut each tortilla into 8 pieces or chips sized wedges and arrange the wedges in a single layer on a cookie sheet or aluminium foil..

3.In a bowl , combine the oil and all powders,salt,some water. Mix well and spray/brush each tortilla wedge until slightly moist.

4.Bake for about 5-6 minutes.

5. Remove and turn the wedges and bake for another 3-4 minutes or until the chips are crisp, but not too brown.Keep checking once in a while after they are turned out as they get dark easily.

6.Try to remove even if they start turning brown before the time.

7..Serve with salsas, garnishes or guacamole.

RAITA

Sorry!!!!!The image will be uploaded in afew days......

INGREDIENTS:

Yogurt-------------------------1/2 cup of standard measuring cup thick

Carrot-------------------------1/8 cup of standard measuring cup grated

Red Onions-------------------1/2 cup of standard measuring cup chopped

Cucumber---------------------1/4 cup of sandard measuring cupsliced thinly

Tomatoes---------------------1/2 cup chopped

Coriander,Parsley leaves----for garnishing

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

Water-------------------------as required

Punjabi garam masala-------1/2 tsp


DIRECTIONS:

1.Chop Onions,Grate carrot,Slice cucumber and place them in a bowl.

2.Add chopped coriander,parseley leaves.

3.Add thinly chopped tomatoes also to it.

4.Now add yogurt and mix well.

5.Add enough water depending on your choice.

6.Add Salt,Garam masala and serve with any variety of biryani/pulao.

PAV BHAAJI

SERVES:4 -5 PEOPLE

INGREDIENTS:

Pav ---------------------1 packet(contains 16 slices)

Tomatoes------------- 2 big ones

Onions-----------------2 big ones(1 chopped &1 sliced)

Carrots----------------1 big one

Potato-----------------2 large ones

Beans------------------12-18 chopped

Peas--------------------1/2 cup of standard measuring cup

Cloves,Cinnamon-----6 sticks each

Coriander seeds--------1-1/2 tbp

Green chillies-----------5

Red chilli powder--------1 tsp

Peppercorn--------------1/2 tsp

Cumin seeds-------------2 tbp

Ginger garlic paste-------1 tbp

Lemon Juice-------------1 tbp

Pav bhaji masala---------1 tsp

DIRECTIONS:

For Making Bhaji:

1.Clean and peel the skin of carrot,potato,onions sliced and chop them to medium sized pieces.

2.Boil water in a presuure cooker and add carrots,potatoes,peas,beans,cauliflower,big tomatoes.

3.Turn off when it comes to 3 whistles and dont let pressure go out.

4.Now heat oil in a pan and add coriander seeds,peppercor,green chillies,cloves,cinnamon, 1tbp cumin seeds and fry till seeds start turning light brown.

5.Grind them to a fine powder and add boiled&cooled tomatoes to them.

6.Grind the tomatoes along with the powder and make smooth puree adding little water.

7.Now after letting them to coool down drain out the water from boiled vegetables and mash them.You should be able to leave small lumps of potatoes.Donot make like a paste.

8..Heat oil in a wide vessel and add cumin seeds,onions and fry till they turn golden brown.

9.Add ginger garlic paste,mashed vegetables and fry for few minutes.

10Now add the tomato puree and let it come to boil.

11.You may add water to get required consistency.

12.Now add the pav bhaji masala,enough salt ,chilli powder.Add depending on your taste.

13.Turn off and pour lemon juice and mix well.

14.Transfer to small serving balls with coriander and chopped onions on the top.

15.Can add either butter or ghee for nice flavor.

For Making Pav:

1.Cut the pav into half along vertical direction making 12 pieces from 1 packet of 6.

2.Heat a wide pan and melt either butter or ghee.

3.Place the slices on the pan and see that all the sides are properly cooked.

4.Transfer to serving plate.

5.Have fun with Pav and Bhaji together.

POTATO OMLETE

INGREDIENTS:

Egg -------------------2

Onions ---------------1/2 cup

Chilli powder --------1/4 tsp

Potato slices--------- thin 10

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

Coriander powder --1/4 tsp

Oil -------------------1 tsp

DIRECTIONS:

1.Heat a pan with 1 tsp of oil.

2.Place the potato slice on the pan.

3.Take a small glass/container with a lid.

4.Place onions,chilli powder,salt,coriander powder in the glass.

5.Mix well and break the eggs into the glass.

6.Close the glass lid and shake well to allow the mixture to mix.

7.Now Fry both side till they start to become dry.

8.Pour the eggs mixture over the slices.

9.Fry on both sides till they are cooked well.

10.Turn off and serve hot

BOILED EGG MASALA

INGREDIENTS:

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

Oil -----------------------1 tsp

Salt--------------- -------as required

Chilli powder -----------1/4tsp

Chilli sauce -------------1 tsp

Ginger garlic paste------ 1 tsp

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

Pepper-------------------- 1/4 tsp

DIRECTIONS:



1.Boil eggs in water for 20 mins.

2.Remove the shell and make in-depth cuts on boiled eggs 3.

3.Heat oil in a small kadai.

4.Add hing,ginger garlic paste and fry till raw smell is gone.

5.Now add all the remaining items along with boiled eggs.

6.See that the fried paste goes along the egg.

7.Fry for 5 mins and turn off.

8.Serves as a side dish or entree.