Archive for May, 2007

Quick Bread Pizza

Bread pizza. This is a new recipe for me. I have never heard of this before.Thanks to my friend Ashwini,who shared her recipe with me. This bread pizza can be made in minutes and it is delicious.

Ingredients:

few slices of bread

1 small cup each of finely chopped green pepper,tomato,onion.

2 tbsps fine sooji.

salt and pepper to taste

red chilly flakes or finely chopped green chillies to season

Method:
In a bowl,mix all the chopped vegetables,fine sooji,salt and pepper along with little water. Let this batter soak for 5 mins so that sooji is soft.Meanwhile,toast the bread slices on one side. Now,top the bread slice(untoasted side) with veggie batter generously,making sure that the veggetables are evenly distributed all over the slice. Now toast this side of bread and season with red chilly flakes or finely chopped green chillies if desired. Cut into triangles and serve with tomato ketchup.
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May 28, 2007 at 7:11 pm 1 comment

Stuffed Green Peppers


Last weekend it was time to try out something new in our kitchen. We had Green Pepper/Capsicum lying in the fridge waiting for her turn to come onto the cutting board.Personally,I don’t like Green Pepper and so,that is one of the vegetables I use when I am left with no option. Looking at Green Pepper,I was thinking of trying something that can make me appetizing.Then came out our Besan stuffed Capsicum recipe. All I did for this was just made the pakodi batter and stuffed it inside Green Pepper and deep fried it(I don’t prefer though).
Ingredients:
2 medium sized green peppers(small ones are preferred)
1 cup besan sieved without any lumps
1/2 onion finely chopped
salt and chilly powder according to taste
1/2 of small tomato finely chopped(optional)
1 green chilly finely chopped(optional)
1/2 tsp jeera(ajwain can also be used)
you can also add apinch of garam masala powder or 1 garlic flake crushed if desired
a small pinch of baking soda
Method:
Mix besan red chilly powder,salt,jeera,tomato, onion,finely chopped green chilly and pinch of soda to a thick batter using water. Slit capsicum either horizontally or vertically. Cut off the stalk and deseed. Stuff with the besan mixture and do not over stuff as green pepper’s will not cook properly . Deep fry in hot oil on medium flame to ensure that green peppers are properly cooked inside and serve with rice.

May 22, 2007 at 7:02 pm 3 comments

Dondakaya kura(Tindora Fry with Kura Karam)

recipe source: My Mom
prep’ time: 20 mins
serves: 2-3 people

one of my favourite veggie which is available fresh and tender almost through out the year both here and back in my home town Vizag,is Dondakaya/Tindora. This is my all time favourite vegetable and this vegetable is one reason that makes me go to Indian store here every friday,the day we get fresh veggies here. I usually do 3 kinds of curries with this. The first one is very common Dondakaya fry,the second fry with kura karam(click here) and third with coconut. The first recipe is very common and already there in many blogs and can be found here.
link1 (from Sailaja’s Sailusfood)
link2(from Indira’s Mahanandi)

Even though I already sent few entries to Latha’s RCI – Andhra Cuisine. Today I thought I’ll post this one as my last entry. After all,being an Andhrite,majority of my blog’s recipes are from Andhra Cuisine. 🙂Click on the icon to know more about this event.

For now ,I’ll post the second one – my favourite.
Ingredients:
15-20 fresh dondakayalu/tindora
1 tbsp oil
salt
1 tbsp kura karam(curry powder)
Method:
After washing and pat drying the dondakayalu/tindora cut off the head and tail parts and then slit and chop into thin long pieces as shown in the picture. Take a wide skillet ,add oil,let it heat and then add dondakayalu/tindora. Add salt and cover. Let it cook till soft but cruncy ocassianally stirring in between. Then add 1tbsp kura karam and stir for a min and turn off stove. Serve hot with rice.

May 18, 2007 at 3:59 am 2 comments

Vegetables in Tamarind Sauce(Mukkala Pulusu)

recipe source: My Mom
prep’ time: 20 mins
serves: 3-4 people

Unlike the other sambhar’s of south india ,this speciality stew of Andhra can be done with either one vegetable or a combination of vegetables and it does not have dal. I have known this dish as a very easy and yet speciality which is usuallly prepared during functions and festive occasions. It has a sweet and a sour taste. The taste level can be adjusted according to your requirement. The most common vegetables chosen for this dish are bottle guard,pumpkin,drumstick,sweet potato ,brinjal,okra. But any vegetables of your choice can be picked up. Today I used the following

Ingredients:


2 small brinjals
2 okra
1/2 onion
1/2 carrot
key lime sized tamarind
1 tbsp of grated jaggery/sugar
salt to taste
1/2 tsp chillipowder
a pinch of turmeric powder
1 tbsp rice flour
1/2 tsp sambhar powder(optional)
for tadka/seasoning
1 dry red chilly
1/2 tsp methi seeds/fenugreek
1/4 tsp jeera/curry leaves
1 big pinch of hing/asfoetida
curry leaves/coriander leaves

Method:


Wash,peel and chop onion into big pieces.Wash,peel and chop carrots into rounds. Wash,pat dry and chop okra into 1 inch pieces after trimming off head and tail parts. Wash and trim off the stalk part and chop brinjal into bite size pieces. Take all these veggies into a deep sauce pan and add a big glass of water and bring to boil. Add salt ,turmeric and jaggery.Cook all the vegtables till soft but not mushy. Meanwhile add tamarind to a small bowl of hot water and cover and let it stand till water is cooled and extract tamrind juice. Add this juice to the vegetable combination. Check the spice and salt level. Adjust if needed. Take a tbsp of rice flour and mix with water to form a thin syrup of dosa batter consistency.This is used to thicken the liquid.Use a strainer while adding this to the liquid to avoid any lumps Cornflour or besan can also be used for this purpose.Turn off heat.
Now,take a tsp oil in a tadka pan and add and toast all the popu/seasoning ingredients. Add this to the stew and garnish with coriander leaves.Serve with rice along with papad.

one more picture to be uploaded!!

May 18, 2007 at 3:50 am Leave a comment

Apple Choclate Chip Muffins

Baking is a new interest I developed in the recent past.I understood recently that cakes,cookies and baked speciality desserts are an enormous chapter to explore in this cooking subject. My recipe today,Apple – Choclate Chip Muffins turned out perfect even though I tried them for the first time . I prefer cup cakes/muffins to bigger pan cakes as these are more convenient .
recipe source: My Own
prep’ time: 30 mins
all you need to make these muffins is
Ingredients:
2 cups – all purpose flour
1 cup sugar
1 tsp baking powder
2 apple grated(1 cup of grated apple paste) or i cup finely chopped apples
fistful of choclate chips or as desired
1/3 cup melted butter/oil
1 egg
1/2 cup milk.
Method:
Heat oven to 375 F.Start with whisking the egg in a blender. Now,add grated apples ,sugar,oil,milk,baking powder stir and then flour. Mix all the ingredients on high speed for a minute and then, add the choclate chips before you put the batter in muffin pan.grease the muffin pan and spoon batter into muffin liners. Bake for 20- 25 mins. Take out from oven and let muffins cool for 5 mins.Store in air tight jar for best shelf life.

May 17, 2007 at 11:09 pm 1 comment

Kura Karam(Curry Powder)

recipe source: My Mom
prep time’: 10 mins

Unlike the other podis/powders of Andhrites,this podi Iam posting today here as my recipe is different. This podi Kura Karam is used spice up curries like a chilly powder to bring a versatile different taste to the normal cooking. Unlike chilly powder you need not restrict this powder to 1/4 tsp or 1 tsp. It does no harm and does not make the curry hot.This powder can be used with almost any recipe and every recipe.I have seen my mom and others using this podi in various curries like dondakaya/tindora,vankaya/brinjal,beerakaya/ridge guard. Among these popular routine recipes for me ,I also use this podi/powder to mix and match the tastes in my kitchen . This kura karam brings an excellent taste by itself and can be added to any fries and curries instead of chilly powder. I’ll post the recipes of curries where I use this powder soon.
Ingredients:
1 cup dhaniyalu/coriander seeds
1 cup chana dal
1 cup urad dal
15 red chillies
1 tsp methi seeds
1/4th tsp jeera
Method:
Roast all the ingredients in a pan with a tbsp oil either individually(preferred) or together . Once the fried ingredients are completely cool, grind them to a fine powder and store in air tight jar.

May 15, 2007 at 2:46 am 3 comments

Baby Potatoes in Spicy Gravy(Alu Dum)

My recipe this week is Baby Potatoes in Spicy Gravy. This is one of my favourite recipes among the other ones I usually make with baby potatoes.Unlike buying the prepacked bags,this weekend I got a chance to select and pick up the freshest of fresh ones when I visited the local farmers market .

recipe source: my collection

serves: 3-4 people
prep’time: 25-30 mins

To make this recipe I used
Ingredients:
15 baby potatoes- boiled in in salted water

1large onion
1 large tomato
1″ginger
1 big flake of garlic
1 tsp red chillipowder
1 big pinch kasoori methi leaves
1 tsp dhaniya powder
1/4th tsp garam masala powder
1 tsp sugar
oil 1 tbsp
salt as required
Method:
First,boil the potatoes in salted water. Meanwhile,finely chop the onions and tomatoes. Scrape and grate ginger and garlic.Take a wide pan and heat a tbsp oil. Now,add a tsp of cumin seeds/jeera. When the color of cumin seeds starts changing add onions and saute them till transperent. Add ginger,garlic paste and saute. Add tomatoes,saute till oil seperates. Now,add kasoori methi,dhaniya powder,salt,sugar,red chilli powder and add a small cup of water.Bring the gravy to boiling point. Peel and prick the boiled baby potatoes with a fork and add them to the gravy.Let it cook for about 7-8 mins.Now,add 1/4 cup of fresh cream or yogurt if desired and garnish with finely chopped coriander leaves.
note:alternatively,you can either deep fry the potatoes or fry them in shallow oil after boiling.The quantity of sugar I used in this recipe does not make the recipe sweet.If you want you the curry to be sweet you can add more sugar or grated mawa/khova.

similar recipe from Indira’s Mahanandi

May 14, 2007 at 6:00 pm 1 comment

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