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