Tuesday, December 21, 2010

Ridge gourd Masala/ Herekayi masala






Ingredients :
  1. Ridge gourd - Sliced in cubes
  2. Onion - 1 cup
  3. Green chilly - 2
  4. Green peas - 1cup
  5. Ginger garlic paste - 1 tbs
  6. Coriander powder - 2 tbs
  7. Chilly powder - 1 tbs
  8. Garam masala - 1/2 tbs
  9. Curry leaves
  10. Mustard - 1/2 tbs
  11. Cumin seeds/Jeera - 1/2 tbs
  12. Oil - 2 to 3 tbs
  13. Tumeric powder - 2 pinch
  14. Salt to taste
Method:

  • Add oil to pan, add mustard,cumin seeds,curry leaves,onion and fry till onion turns golden colour
  • Add green chilly and fry for a min
  • Add ginger garlic paste and fry till the raw smell goes off
  • Add boiled green peas and add 1 cup of water.
  • Let it cook for 2 mins
  • Add coriander powder,chilly powder, garam masala and salt to taste and let it cook for 2 mins
  • Finally add cubed ridge gourd and stir it so that it mixes well with the ingredients.
  • Cook it for 5 more mins until the ridge gourd is boiled.
  • Garnish with coriander leaves.
  • Ridge gourd masala is ready to have goes well with Chapati/Roti

Monday, December 13, 2010

Turkey Pot stickers


 Nutritional information per serving :

Calories : 39
Sodium : 78mg
Total fat : 1g
Fibre : 1g
Protein : 2g
Carbohydrate : 5g


Turkey pot sticker is a delicious healthy food as we use less quantity of oil to prepare.Very good dish for diabetic patients..
Ingredients :

Filling:
  1. Ground Turkey - 1/2 pound
  2. Cabbage leaves shredded - 1/4 cup
  3. Mushroom thinly sliced - 1/4 cup
  4. Onion thinly diced - 1/4 cup
  5. Garlic minced - 2 cloves
  6. Soyasauce - 2 tbs
  7. Lemon juice - 1 tbs
  8. Oil - 1 tbs
  9. black pepper - 1/2 spoon
  10. salt to taste

Dumpling Wallpaper:
  1. All purpose flour/Maida - 1 cup
  2. Water needed
  3. Salt to taste
  4. Oil - 1 tps

Method :


  • Mix maida(All purpose flour),salt,water and salt and make a dough
  • divide the dough into small puri balls
  • roll out into round shape(Puri size) and dumpling wrapper is ready.
  • Mix all the filling ingredients into the bowl and filling is ready


  • Place spoonful of filling in the center of the wrapper.
  • Dip finger in water and lightly trace along the edges of the wrapper.
  • Twist top of wrapper to secure ensuring that bottom is flat.


  • Place 1 tablespoon of oil in large pan.
  • Heat the oil and when hot place one-third of the dumplings in the pan.


  • Cover with lid and cook until dumplings puff up and are lightly browned on the bottom (approx. 3-5 minutes).
  •  Place 1/3 cup of water in the pan and cover the lid.




  • Cook for additional 3-5 minutes until meat is not longer pink inside.
  • Remove from heat and keep warm in a preheated 200 degree Fahrenheit oven.
  • Turkey pot stickers is ready to serve


Monday, November 29, 2010

Manchow Soup


Good for health..
Note : If you are a vegetarian then u can skip the chicken in the below ingredients.




Ingredients:

  1. Oil - 2 tbs
  2. Garlic, finely chopped - 2 cloves
  3. Ginger, finely chopped - 1 inch
  4. Spring onions/onions, finely chopped(Optional) - 2
  5. Stock/ water ( use the water which is used to boil shredded chicken(Kheema)) - 3 cups
  6. Small carrot, finely chopped - 1
  7. Medium capsicum, finely chopped - 1
  8. French beans/Beans, finely chopped - 6
  9. Mushrooms, finely sliced- 5
  10. Chicken/Turkey breast ,shredded/Shredded and boiled - 1 tsp
  11. White pepper powder - 1/2 tps
  12. salt to taste
  13. Cornflour - 3tps
  14. Egg, well beaten (Take only white part) - 1/2
  15. Noodles(Optional boil noodles and keep aside) - 50 gms






    Method:
    • Heat oil in a pan deep fry ginger, garlic
    • Add spring onion(whites) and fry for 2mins, add carrot and beans fry for 30 secs.
    • Add the stock/water and salt and bring to a boil. 
    • Add the chicken and simmer for 4-5mins.
    • Mix the cornflour in 2-3tbs water and add to soup
    • Mix till thick.


    • Add the egg in a thin stream, stirring continuously.
    • Remove from heat.add salt.


    • Garnish with spring onion greens and fried noodles,coriander leaves(optional) and serve hot.

    Thursday, November 25, 2010

    7 cups sweet

    The name of the dish is called 7 cups sweet as we are going to add 7 cups of ingredients to prepare a sweet. Hence the name 7 cups sweet.

    Ingredients:
    1. Gram flour/Besan - 1 cup
    2. Ghee - 1 cup
    3. Milk - 1 cup
    4. Shredded coconut - 1 cup
    5. Sugar - 3 cups
    Method:
    • Heat the pan for 10 seconds.
    • Add all the above ingredients to pan.
    • keep stiring until the colour changes to brown(Note: it should be thick enough).
    • Smear ghee to the plate evenly.
    • Add the thick paste to plate and spread it evenly.
    • Cut the thick paste into pieces of desired shape( preferably square or rectangle) before it becomes hard
    • Leave it for half an hour once its hard break it into pieces
    • 7 cups sweet is ready to serve

    Easy and tasty ButterMilk

    I love to have this buttermilk at any time as its easy to prepare and good to have... 

    Tip: Instead of having curd have buttermilk which is good for health.


    Ingredients :

    1. Curd : 5 cups
    2. Salt to taste - 1 spoon
    3. Sugar - 1/2 spoon
    4. Water- 1/2 cup(i prefer thick buttermilk)
    Method:
    • Add all the above ingredients to mixer and mix it for 5 secs
    • asaan buttermilk is ready to serve

    Monday, October 25, 2010

    Shrimp Masala Curry



    Ingredients:
    1. Onion- 1
    2. Ginger- 1 and half inch
    3. Garlic - 7 to 8
    4. Black pepper- 15
    5. Cinnamon -1/2 inch
    6. Cloves-5
    7. coconut- 1/4 cup
    8. tomato- 1
    9. chilly powder - 1 tsp
    10. turmeric powder - 1/2 tsp
    11. Garam masala - 1/2 tsp
    12. Dhaniya powder - 2 tsp
    13. Coriander leaves
    14. Curry leaves
    Method:
    • Wash shrimp with curd and turmeric powder
    • Grind onion,ginger,garlic,black pepper,coconut
    • Add oil to pan then add cinnamon and cloves and fry for some time then add the paste and fry till colour changes to golden colour.
    • add shrimp to this mixture
    • Add curry leaves and turmeric
    • When shrimp is boiled well, Add Dhaniya powder,Chilly Powder,Garam masala and salt and let shrimp curry be on flame for 1 to 2 mins.
    • Shrimp is ready to serve. Garnish with coriander leaves. Goes well with chapati

    Friday, October 15, 2010

    Bread Sweet

    This dish will be good to taste if its refrigerated.This is one of my favourite sweet.

    Ingredients :
    1. Bread - 6 slices
    2. Jam - Any flavour
    3. Cashew nuts - 2 tps
    4. Pista -1tps
    5. Almonds - 1tps
    6. Milk - 1 litre
    7. Sugar - 1 cup ( Add according to your sweetness)

    Method :

    • Smear Jam in between 3 bread slices.
    • Cut the bread slices into triangle shape as shown below



    •  Grind cashew nuts,Almonds,Pista.
    • Boil the milk in the low flame. Add sugar to it and boil for half an hour till the milk thickens.At last add the powdered nuts(Cashew nuts,almonds,pista) and let this cool for sometime.




    •  Pour this,on to the triangular bread jam slices. Add powdered nuts on the bread and refrigerate.
    •  Yummy bread sweet is ready to have

    Chutney Pudi/Peanut Powder

    In Karnataka Chutney pudi/Peanut powder is a must in all houses. Its used as an emergency side dish as if there is no time to prepare curry or the curry you have prepared has spoiled then Chutney pudi will save you from all these...
    This can be used for Dosa,Idly or rice too.. It makes a great combination when u have with rice,ghee .Once u prepare Peanut powder/chutney pudi this will last for more than 1 month if stored properly.




    Ingredients :
    1. Roasted Groundnut/peanuts - 1 cup
    2. Curry leaves - 1/2 cup
    3. Chana dal- 1tps
    4. Urad dal- 1 tps
    5. red chilly - 6 to 8
    6. Garlic - 3 cloves
    7. Tamrind - Grape size
    8. Jaggery - Grape size
    Method:
    • Roast chana dal and Urad dhal till colour changes to golden.
    • roast curry leaves
    • Roast red chilly
    • Roast garlic and tamrind
    • Grind all the above and add salt and jaggery to it
    • Chutney powder/peanut powder is ready to have

    Thursday, July 29, 2010

    Godhi kadbu/ wheat flour kadbu

     This is one of my favorite dish. Whenever im bored of having chapati ill prepare this so that it will be little different and good for tongue.. ;)

    Ingredients :
    1. Wheat flour - 1 cup
    2. Oil - 2 tps
    3. Salt to taste
    Method :
    • Add wheat flour ,oil and salt and it a thick dough by adding water 
    • Make puri balls from that dough
    • Roll it like chapati and fold to bring it to a traingle shape
    • Place these into one bowl
      • add 2 cups of water to cooker and place the bowl inside the cooker
      • Leave cooker on high flame and wait until 2 to 3 whistle
      • godhi kadubu is ready to eat.
      • Goes well with spicy curries.

      Thursday, July 15, 2010

      Soyawadi masala




      Soyawadi is a healthy protienous food. Even though it is vegeterian food it tastes similar to chicken. Usually i cook whenever i feel like having chicken. So people who want to try chicken then first try to have soyawadi it taste similar to chicken!

      Ingredients:
      1. Onion - 1
      2. Tomato - 1
      3. Ginger garlic and coriander leaves paste - 2 spoon
      4. Tumeric powder - 1 spoon
      5. garam masala - 1/2 spoon
      6. Chilly powder - 2 spoon
      7. Coriander powder - 1 and half spoon
      8. Coriander/Cilantro leaves
      9. Soyawadi - 1 cup
      10. Cloves /Lavanga- 2
      11. Cinnamon/Chakke - 1 inch
      Method:

      Step 1:
      • Add 4 to 5 cups of water and boil soyawadi
      • Once it is boiled keep boiled soyawadi aside

      Step 2:
      • Add oil,Cloves,Cinnamon into pan.
      • Add onion and green chilly into the pan and fry it till onion turns into golden colour.
      • Add ginger garlic and coriander paste and fry till the smell of giner garlic goes off.
      • Add tumeric,tomato,little bit of salt and fry these for another 5 mins.
      • Add chilly powder,Garam masala,Coriander powder and fry these for another 2 mins
      • Add boiled soyawadi to this masala




      • Stir the masala so that soyawadi mixes well with masala
      • Soyawadi masala is ready to have goes well with chapati/roti/puri


      Wednesday, July 14, 2010

      Kai holige/ Kadubu

      This dish specially done during festivals or in special occasion like birthday celebrations or family get together. In Karnataka this dish is also prepared during marriage occasions.Holige goes well with Sikarne/thick Mango juice or with ghee. During holige preparation the water which is seperated from toor dhal can be used for preparing rasam.


      Ingredients:
      1. Toor dhal - 1 cup
      2. Jaggery - 1 cup
      3. Cardamom/ Elakki - 1
      4. Maida floor - 1 cup
      5. Oil

      Method :
      • Boil toor dhal in a pan by adding 2 to 3 cups of water let it boil for 20 mins and keep checking that toor dal is boiled nicely. This can be done by squeezing the toor dal it should become like a paste.
      • Take toor dhal into one bowl and water into another bowl.
      • Add same ratio of Jaggery to boiled toor dhal( If you like to have more sweetness). I prefer to add 3/4 cup of jaggery to 1 cup of toor dal. Make sure jaggery is melted and mixed well with toor dal.
      • Add cardamom to it
      • Grind the above without adding water make it a thick paste and urna/stuffing is ready.
      • In one bowl add maida floor,little bit of oil.
      • By adding water to maida floor make a dough as Chapati
      • Make grape size ball and roll out to the size of  puri.
      • Add 2 spoon of urna to above puri.
      • Using water tightly close the puri on both side with urna/stuffing inside so that it should not spill while frying.
      • deep fry the holige
      • Kai holige is ready to have.

      Tuesday, July 13, 2010

      Andhra Chicken Curry




      Its a spicy dish goes well with Chapati/Rice. This is one the easy way of preparing chicken curry without adding much spicy ingredients.

      Ingredients:
      1. Onion - 1
      2. Tomato - 1
      3. Ginger garlic and coriander leaves paste - 2 spoon
      4. Tumeric powder - 1 spoon
      5. garam masala - 1/2 spoon
      6. Chilly powder - 2 spoon
      7. Coriander/Cilantro leaves
      8. Chicken - 1 kg
      9. Cloves /Lavanga- 2
      10. Cinnamon/Chakke - 1 inch
      11. Fenugreek leaves/Menthe soppu - 1/4 bunch

      Method:
      • Add oil,Cloves,Cinnamon into pan.
      • Add onion and green chilly into the pan and fry it till onion turns into golden colour
      • Add ginger garlic and coriander paste and fry till the smell of giner garlic goes off.
      • Add turmeric,tomato,little bit of salt and fry these for another 5 mins.
      • Add Fenugreek leaves,Chilly powder,Coriander powder and fry these for another 5 mins till fenugreek leaves turns dark green.

        • Add chicken and stir it nicely
        • Boil chicken by adding little amount of water and add garam masala fry for another 3 mins.
        • Chicken curry ready to eat goes well with Rotis/Chapati/Rice




        Thursday, July 8, 2010

        Masala Puri





        I know most of the indians like this recipe.. This is an easiest way of preparing masala puri which tastes similar to the masala puri of Karnataka. So if you want to prepare Masala puri in half an hour here is the recipe.

        Ingredients:
        1. Onion- 1finely chopped
        2. Tomato- 1finely chopped
        3. Coriander leaves- finely chopped
        4. Green chilly - 4
        5. Sev
        6. Green peas - 2 cups
        7. readymade puri- 8 to 10
        8. Garlic- 3 flakes
        9. Coriander powder - 1 spoon
        10. Salt to taste
        11. Chilly powder - 1 spoon
        Method:
        • Soak green peas for 10 hours
        • Grind green chilly,Garlic and coriander leaves
        • Cook the soaked green peas
        • To cooker add oil,above paste,coriander powder and one cup of green peas
        • Wait for 2 to 3 whistles
        • Make a paste of the ingredients in the cooker and gravy is ready
        • Take 6 puri's mash them
        • Add the cooked green peas
        • Sprinkle salt and chilly powder on it
        • Add hot and spicy gravy to it
        • Add finely chopped onion,tomato,carrot and coriander leaves
        • Finally add sev to itand ready to serve

        Wednesday, July 7, 2010

        Andhra Pappu














        Ingredients:
        1. Toor dhal - 1 cup
        2. Spinach - 1 cup
        3. Red chilly- 2
        4. Onion- 1 finely chopped
        5. Tomato - 1 finely chopped
        6. Garlic- 6 to 7 flakes
        7. Curry leaves
        8. Mustard seeds- 1 spoon
        9. Cumin seeds/jeera- 1 spoon
        10. Ghee - 1 spoon

        Method:

        • Boil toor dhal in cooker and squeeze dhal nicely and keep it aside
        • Keep pan on the low flame and add oil followed by mustard seeds,Cumin seeds,Curry leaves, red chilly,Garlic and fry for 30 secs.
        • Add  Onion and fry till it changes to golden colour
        • Add Tomato to it and fry for 5 mins by closing the lid
        • Add spinach  and fry for 5 mins without closing the pan.
        • Add squeezed toor dhal,let it boil for 5 mins
        • Add ghee and Garnish with coriander leaves.
        • Goes well with rice/Roti/chapati

        Stuffed Brinjal curry / Gutthu Vankai







        Ingredients :
        1. Brinjal - 6
        2. Onion - 2
        3. Curry leaves - 8
        4. Oil
        5. Mustard seed- 1/2 spoon
        6. Roasted Ground nut - 4 spoon
        7. Jaggery - Grape size
        8. Chilly Powder - 1 1/2 Spoon
        9. Sambar powder - 2 spoon
        10. Garlic - 4 flakes
        11. Coconut powder(optional) - 3 spoons
        12. Tamrind juice(Concentrated) - 1 spoon
        13. Coriander leaves/Cilantro leaves
        14. Salt to taste
        Method:

        • Split brinjal into four so that stuffing can be done
        • Add little water and grind the below mentioned ingredients


        • Stuff the mix into the brinjal
        • Add oil to pan ,add mustard,onion,curry leaves fry it for a min.

        • Keep low flame and add stuffed brinjal and fry it for 8 mins/ till brinjal is cooked properly
        • Add tamrind juice to this mixture and boil it for another 2 mins. Close the lid let it be in low flame until gravy leaves oil. Once it leaves oil granish with coriander leaves/Cilantro leaves
        • Ready to eat. Goes well with Chapathi/Roti