Wednesday, August 31, 2011

Garjalu/kajjikaya/gujiya

It is called in different names in different locations. We call them garjalu. It is the very simple sweet filling inside a crispy shell. Again the filling can be done using several different ingredients. Coming to recipe

Ingredients
For shell
Bombay ravva/upma ravva/souji-1cup
Maida/All purpose flour-4cups
Salt-1/2tea spoon


For coconut- pea nut filling

Dry shredded coconut-2cups
ground nuts-1/2cup
Putnalu/roasted gram dal-1/4cup
Sugar-2cups
Cardamom powder-1/2tbsp
Kismis/golden raisins-1/4cup
Cashewnut/jedipappu-1/4cup
Ghee/butter-2tbsp
Dry roast groundnut and grind it to a fine powder along with putnalu. Heat ghee in a pan and add kismis/golden raisins and roast them till they turn light brown. Then add groundnut mixture and roast until it turns light brown. Add fresh and dry coconut and roast until the raw flavor goes away. Now turn off the stove and add sugar mix well and keep aside to cool.

For coconut and souji/upma ravva filling
Dry shredded coconut-1.5cups
Fresh grated coconut-1/2cup
Sugar-2cups
Cardamom powder-1/2tbsp
Kismis/golden raisins-1/4cup
Cashewnut/jedipappu-1/4cup
Ghee/butter-2tbsp
Heat ghee in a pan and add kismis/golden raisins and roast them till they turn light brown. Then add souji and roast until it turns light brown. Add fresh and dry coconut and roast until the raw flavor goes away. Now turn
off the stove and add sugar mix well and keep aside to cool.

Final method for making garjalu
Take maida and souji in a bowl and add salt. Knead like a chapati dough by adding water. keep this aside for 1hr and then divide the dough into small equal parts. Each part should be a cherry size. Now roll each ball like roti and place the filling at the center which you have already prepared. Now apply water on the edges which makes them to bind easily. Fold the dough as shown and press the edges tightly. Heat oil enough for deep fry and fry them under medium flame. You can fry 5 at a time. Serve hot. They can remain good for 15days or more.

Hope you like my recipe.

Tuesday, August 30, 2011

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.



Monday, August 29, 2011

Appetizers/Snacks






















Authentic/Old Indian Snacks:





















Murukulu/Janthikalu/chakralu



sweet paratha/andhra bobbatlu (Indian Sweet Bread)

Western Snacks






I love you  sweet custard stuffed buns-special way to express your feelings

Puff Pastry

Non-Vegetarian Recipes

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.

Friday, August 26, 2011

I love you- sweet romantic Custard Stuffed Buns


I feel this is the lovely way to express our feelings. Shape up the buns the way you wish, and present your loved one and you will be surprised to see the results. I just made these buns to surprise my hubby. He just loved the buns more than me(hehe!!! just kidding). We can play with the bread bun recipe. Every one has their own version of making them. I had experimented with different kinds of recipes and came out with my own recipe which is perfect for making soft buns. These buns are perfect for making sandwich/tea time snack. I love self rising flour and its uses, I had already posted pan cakes and cake with self rising flour. It is very easy to use and yields very fruitful results.


Now coming to recipe
Ingredients:
Makes 8 medium size buns
Milk-1/4cup
Self rising flour-3cups(When measured with 160ml cup)
Salt-1/4tea spoon
Butter-1 cup(melted and measured with 160ml cup)
Egg-1+1 for wash (coat on surface of unbaked bun)
Dry active Yeast-1tbsp
Sugar-2tbsp
for custard:
Milk-1/4cup
Custard-2tbsp
sugar-4tbsp
golden raisins(kismis)


Directions:
For Custard:
Take milk in a vessel and boil them. Add Sugar,raisins and custard powder mix well and boil under medium flame for 5-10min and keep this mixture aside. The mixture will turn very creamy and gel like. Let it cool.

Now for Bun:
Add dry active yeast to the warm milk (the milk should be lukewarm i.e., when you insert your finger it should not hurt you), close with lid and keep aside for15min during which the yeast becomes active. Now take a bowl and add self rising flour, salt and sugar. Mix well. Break open egg in a separate bowl and whisk it. Now add melted butter and whisked egg to milk and add this mixture to dry ingredients mixture. Mix well. Take another bowl and dust it with flour. Take this dough into that bowl, cover with damp cloth and let it rise to double its volume atleast for 1hr.

Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 8 equal parts, and form into round balls. Now flat the balls and place the filling in the middle and cover from all sides. For writing shapes on the bun, take some dough and make it into long string by rubbing it between your palms. Now write your loved one name or what ever you wish with that string on top of each ball.


 Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C)
Bake for 18 to 20 minutes in the oven, or until golden brown.

Mushroom Vegetable pasta Noodles

Drooling by listening to the name, am I right? My hubby is not a big fan of noodles or pasta unlike me. Yesterday he said he wont be coming to lunch at home, since he was having meeting followed by lunch at office. So I thought to try noodles for my lunch, but I wanna have pasta too!!!!!! so I just combined both and it turned great believe me. It is just simple, delicious and healthy. In my recipe I like to have more vegetables than noodles, so i took them more. If you do not like in this way, you can cut some amount of vegetables and cook in same way.

Ingredients:
Makes for one single meal
Pasta-10 in number
Noodles-150grms
Mushrooms-3 large washed and chopped
Carrot grated-1/4cup
Onions-chopped-1/2cup
Potato grated-1/4cup
Capsicum-thin and longitudinal slices-1/4cup
Cabbage sliced-1/4cup
green peas-few
cauliflower-5 small florets
broccoli- 3 large florets
Salt to taste
Pepper powder to taste
Soy sauce-2tbsp
Chili garlic sauce/ tomato sauce-2tbsp
oil-2tbsp

Method:
Boil pasta, noodles and broccoli. Keep them aside. Now take a skillet and heat 2tbsp of oil and add all vegetables and saute under medium flame till they are well cooked.

Now add salt, pepper powder, soy sauce, tomato sauce and mix well. Finally add broccoli, noodles and pasta. Mix well. Cook this mixture for another 2min under medium flame, squeeze some lemon juice and enjoy with tomato ketchup. I love to have sprite too  !!!!
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.

Thursday, August 25, 2011

Vegetable cheese stuffed bread bun recipe

We can play as we wish with the bread bun recipe, we can make stuffed buns that are vegetarian or non-vegetarian or desserts. Every one has their own version of making them. I had experimented with different kinds of recipes and came out with my own recipe which is perfect for making soft stuffed buns. These buns are perfect for break fast/lunch or dinner any time you will, i assure you that they will fill your stomach . I love self rising flour and its uses, I had already posted pan cakes and cake with self rising flour. It is very easy to use and yields very fruitful results.




Now coming to recipe
Ingredients:
Makes 8 medium size buns
Milk-1/4cup
Self rising flour-3cups(When measured with 160ml cup)
Salt-1/4tea spoon
Butter-1 cup(melted and measured with 160ml cup)
Egg-1+1 for wash (coat on surface of unbaked bun)
Dry active Yeast-1tbsp
Sugar-2tbsp
For Curry
Grated potato-1cup
Grated carrot-1cup
onions thinly sliced-1cup
green peas/batani-1/4cup
pepper powder-1/2tbsp
Salt to taste
Lemon juice 2tbsp
Others:
Vegetable oil--2tbsp
Mozzarella cheese


Directions:
For curry:
Heat 2tbsp of oil in a pan and add all the vegetables saute until they are well cooked under medium flame, them add pepper powder, salt and lemon juice. Mix well, cook for 2min more and turn off the stove.(you can fill the samosa stuffing, or sweet, or whatever you would like to but it should be dry. you can sprinkle little chat masala also for Indian taste)


For Bread: 
Add dry active yeast to the warm milk (the milk should be lukewarm i.e., when you insert your finger it should not hurt you), close with lid and keep aside for15min during which the yeast becomes active. Now take a bowl and add self rising flour, salt and sugar. Mix well. Break open egg in a separate bowl and whisk it. Now add melted butter and whisked egg to milk and add this mixture to dry ingredients mixture. Mix well. Take another bowl and dust it with flour. Take this dough into that bowl, cover with damp cloth and let it rise to double its volume atleast for 1hr.




Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 8 equal parts, and form into round balls. Flatten each dough ball and add Mozzarella cheese and curry. Cover it as shown in figure. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C)
Bake for 18 to 20 minutes in the oven, or until golden brown.
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.

How to make delicious soft bread buns with self rising flour?

We can play with the bread bun recipe. Every one has their own version of making them. I had experimented with different kinds of recipes and came out with my own recipe which is perfect for making soft buns. These buns are perfect for making sandwich/tea time snack. I love self rising flour and its uses, I had already posted pan cakes and cake with self rising flour. It is very easy to use and yields very fruitful results.
Now coming to recipe






Ingredients:
Makes 8 medium size buns
Milk-1/4cup
Self rising flour-3cups(When measured with 160ml cup)
Salt-1/4tea spoon
Butter-1 cup(melted and measured with 160ml cup)
Egg-1+1 for wash (coat on surface of unbaked bun)
Dry active Yeast-1tbsp
Sugar-2tbsp


Directions:
Add dry active yeast to the warm milk (the milk should be lukewarm i.e., when you insert your finger it should not hurt you), close with lid and keep aside for15min during which the yeast becomes active. Now take a bowl and add self rising flour, salt and sugar. Mix well. Break open egg in a separate bowl and whisk it. Now add melted butter and whisked egg to milk and add this mixture to dry ingredients mixture. Mix well. Take another bowl and dust it with flour. Take this dough into that bowl, cover with damp cloth and let it rise to double its volume atleast for 1hr.
Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 8 equal parts, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C)
Bake for 18 to 20 minutes in the oven, or until golden brown.

Wednesday, August 24, 2011

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

Tuesday, August 23, 2011

Egg-Mint Fried Rice

Egg fried rice has always been my favorite. They are easy to make and delicious in taste. This is a perfect idea for lunchbox. The addition of mint in egg fried rice gives it a unique flavor and makes it more delicious.  Coming to the recipe.

Ingredients:
Eggs-3
Rice-4 cups(when measured with 160ml cup)
Mint leaves-4 springs
Coriander/cilantro leaves chopped-10 springs
Pepper powder-1/2tbsp
Salt to taste
Coriander powder-1/4 tbsp
Soy sauce-2tbsp
Green chili-2
Oil-2tbsp
Onions chopped-1/2cup
Lemon juice-2tbsp

Method:
Heat oil in a pan and add bay leaf, onions and green chili. Saute until the raw flavor goes away. Then add coriander powder, soy sauce, salt and pepper powder. Break open eggs and add it. Give a quick saute until the egg is well cooked under medium flame. Now add rice, mint leaves and cilantro and mix well. Cook for about 2min under medium flame and squeeze some lemon juice at the end and serve hot.
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.

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