Ingredients for Koftas:
Plain flour - 4 tbsps
paneer - 4oo gms
green chillies - 4, finely chopped
baking powder - 1tsp
chopped coriander - 1tbsp
salt to taste
ghee / oil for deep frying
Method:
Crumble the paneer and knead well. Mix the paneer, plainflour, baking powder, chillies, corriander and salt. Make into small balls and deep fry in ghee / oil , keep aside these koftas.
Ingredients for gravy:
chopped tomatoes
fresh cream - 1 cup
ghee / oil - 4 tbsp
chilli powder - 1tsp
salt to taste.
Grind the following ingredients in a mixie ;( for the gravy)
grated fresh coconut, chopped onions, garlic cloves, green chillies, red chillies, corianderseeds, cumin seeds, khuskhus ( gasagase), ginger chopped coriander leaves.
Preparation Method:
In a sauce pan add tomatoes and water and cook. until tomatoes are soft, prepare a soup.
Heat the oil/ghee in a vessel and add ground masala paste and fry the paste very well. Add the chilli powder and fry for 1 minute. Add the tomato soup, cream and salt and boil the gravy for 10 minutes. Stir once and add the koftas. Bring to the boil, cover and simmer for 5 minutes or until the koftas are firm. Remove from heat. Add coriander leaves and stir well. Serve with naan, chapati, roti or parathas and salad.
Ingredients:
Basmati rice /long grain rice - 1 cup
cumin seeds - 1tsp
butter/ghee - 1tbsp
oil - 1tbsp
salt to taste
water - 1 and 1/2 cup
Method:
Soak the rice for 30 minutes and drain the rice and set aside.
Heat the oil and ghee over medium heat and fry the cumin seeds until they are brown. Add the rice and salt, stir and fry for 2-3 minutes. Add the water and bring to the boil. Cover the pan and cook for 20 minutes. Serve with any masala gravies and raita.
Basmati rice /long grain rice - 1 cup
cumin seeds - 1tsp
butter/ghee - 1tbsp
oil - 1tbsp
salt to taste
water - 1 and 1/2 cup
Method:
Soak the rice for 30 minutes and drain the rice and set aside.
Heat the oil and ghee over medium heat and fry the cumin seeds until they are brown. Add the rice and salt, stir and fry for 2-3 minutes. Add the water and bring to the boil. Cover the pan and cook for 20 minutes. Serve with any masala gravies and raita.
Ingredients:
2 cups - scraped coconut
5-6 greenchillies or to taste
1 inch ginger piece
4 garlic cloves
5-6 greenchillies or to taste
1 inch ginger piece
4 garlic cloves
small marble size tamarind
2tbsps fried channadal(putani)
1/2 tsp -jeera
few curry leaves
few coriander leaves
salt to taste
Method:
Grind the all ingredients in a small grinder. chutney is ready.
Temper with little oil,urdadal and curry leaves(optional).
2tbsps fried channadal(putani)
1/2 tsp -jeera
few curry leaves
few coriander leaves
salt to taste
Method:
Grind the all ingredients in a small grinder. chutney is ready.
Temper with little oil,urdadal and curry leaves(optional).
Ingredients:
Lemon juice - 1tbsp
cumin seeds/jeera - 2 tbsps
red chillies - 1-2
few mint leaves, chopped
salt - 1/4tsp
sugar-1tsp
Method:
Heat a pan and dry roast the cumin seeds until they are light brown, and crush them lightly.
Put the water in a saucepan and bring it to the boil. Add the crushed cumin, red chillies, mint, salt and sugar. Cover the pan and simmer for 15-20 minutes.
Stir in the lemon juice and remove from heat. Allow the drink to cool and serve to drink.
Lemon juice - 1tbsp
cumin seeds/jeera - 2 tbsps
red chillies - 1-2
few mint leaves, chopped
salt - 1/4tsp
sugar-1tsp
Method:
Heat a pan and dry roast the cumin seeds until they are light brown, and crush them lightly.
Put the water in a saucepan and bring it to the boil. Add the crushed cumin, red chillies, mint, salt and sugar. Cover the pan and simmer for 15-20 minutes.
Stir in the lemon juice and remove from heat. Allow the drink to cool and serve to drink.
Ingredients:
Green gram ( hesaru kaalu) - 1 cup
Chapathi flour/wheat flour - 2 cups
jeera powder - 1tsp
salt to taste
oil - 2tbsps
Method:
Soak green gram ( hesaru kaalu) for 24 hours. Cook in cooker and paste and mix with wheat flour, salt & jeera powder and make a dough. Roll chapathi and roast. Serve with coconut chutney or any curry.
Green gram ( hesaru kaalu) - 1 cup
Chapathi flour/wheat flour - 2 cups
jeera powder - 1tsp
salt to taste
oil - 2tbsps
Method:
CUCUMBER RAITA:
Ingredients:
1 small cucumber
1tsp cuminseeds
150g or 1cup thick curd or yogurt
1/4 tsp salt
1/4 tsp paprika or red chilli powder
few coriander leaves finely chopped
Method:
Peel the cucumber and cut lengthwise into two halves. Slice each half finely.
Heat a small pan over low heat and dry roast the cumin seeds until they turn a light darker. keep it aside, then crush the cuminseeds.
Beat the yogurt or curds until smooth,stir in the cumin along with the salt.
add cucumber to yogurt and mix well. Put the raita into a serving bowl, then arrange some plain cucumber slice on top and sprinkle the paprika evenly on the sliced cucumber. Garnish with coriander leaves. serve with any dish.
Ingredients:
1 small cucumber
1tsp cuminseeds
150g or 1cup thick curd or yogurt
1/4 tsp salt
1/4 tsp paprika or red chilli powder
few coriander leaves finely chopped
Method:
Peel the cucumber and cut lengthwise into two halves. Slice each half finely.
Heat a small pan over low heat and dry roast the cumin seeds until they turn a light darker. keep it aside, then crush the cuminseeds.
Beat the yogurt or curds until smooth,stir in the cumin along with the salt.
add cucumber to yogurt and mix well. Put the raita into a serving bowl, then arrange some plain cucumber slice on top and sprinkle the paprika evenly on the sliced cucumber. Garnish with coriander leaves. serve with any dish.
Ingredients:
Watermelon pieces
sugar to taste
a pinch of salt
a pinch of pepper powder
cold water
Cardamom powder(optional)
Method:
Blend all the above ingredients. And serve immediately.
Watermelon pieces
sugar to taste
a pinch of salt
a pinch of pepper powder
cold water
Cardamom powder(optional)
Method:
Blend all the above ingredients. And serve immediately.
Ingredents:
1small cabbage, finely shredded
1 large onion, finely sliced
3 fresh green chillies, slit lenghtwise
2 medium potatoes, peeled and cut into 1" cubes
3 or 4 cinnamon sticks
1/2tsp turmeric powder
1/4tsp chilli powder
1 cup water
salt to taste
4 tbsps oil
few chopped coriander leaves
1tbsp grated fresh coconut (optional)
Preparation:
Heat the oil over medium heat and fry the onions, green chillies and cinnamon sticks until the onions are pinkish colour or soft.
Add the potatoes, stir and fry on low heat for 5 minutes. stir in the turmeric and chilli powder.
Add the water and bring it to the boil, cover the pan and simmer until the potatoes are half cooked.
Add the cabbage and salt, stir and mix well, adjust the heat and cover the pan. cook until the vegetables are tender.
The cabbage should not be mushy, the finished dish should be fairly moist but not runny, take the lid off and let the liquid evaporate.
Stir in the coriander leaves and remove the pan from heat. If you want more taste add the grated fresh coconut.
Serve with chapati, naan, paratha, bread or any meals for side dish.
1small cabbage, finely shredded
1 large onion, finely sliced
3 fresh green chillies, slit lenghtwise
2 medium potatoes, peeled and cut into 1" cubes
3 or 4 cinnamon sticks
1/2tsp turmeric powder
1/4tsp chilli powder
1 cup water
salt to taste
4 tbsps oil
few chopped coriander leaves
1tbsp grated fresh coconut (optional)
Preparation:
Heat the oil over medium heat and fry the onions, green chillies and cinnamon sticks until the onions are pinkish colour or soft.
Add the potatoes, stir and fry on low heat for 5 minutes. stir in the turmeric and chilli powder.
Add the water and bring it to the boil, cover the pan and simmer until the potatoes are half cooked.
Add the cabbage and salt, stir and mix well, adjust the heat and cover the pan. cook until the vegetables are tender.
The cabbage should not be mushy, the finished dish should be fairly moist but not runny, take the lid off and let the liquid evaporate.
Stir in the coriander leaves and remove the pan from heat. If you want more taste add the grated fresh coconut.
Serve with chapati, naan, paratha, bread or any meals for side dish.
Subscribe to:
Posts (Atom)
