April 13th, 2013
Makes about 1 1/2 cups
1 to 2 fresh jalapeño chiles
3 garlic cloves, unpeeled
1 15-ounce can diced tomatoes in juice (fire roasted)
1/4 cup (loosely packed) chopped fresh cilantro
2 tablespoons fresh lime juice
Roast the chiles and garlic:
1) In a small ungreased skillet over medium heat roast the chiles and garlic,
until they are soft and blotchy brown(about 10 minutes for chiles, 15 minutes for garlic).
2) Cool until handleable, then pull the stem(s) off the chile(s) and roughly chop.
Peel the skin off the garlic. Scoop into a food processor and pulse until quite finely chopped.
Finish the salsa:
Add the tomatoes with their juice.Re-cover and pulse until you have a coarse puree.
Scrape into a serving dish.Stir in the cilantro and lime juice.
Taste and season with salt, usually about 1/2 teaspoon. You’re ready to serve.
February 3rd, 2013
Ingredients for stuffing:
4 – Potatoes
1 1/2 Cups- onions
3 – Green chilies
1/2 tsp- Turmeric powder
1/2 tsp- Red chili powder
1/4 tsp- Garam masala
1/2 cup- coriander
1/4 cup- mint leafs
1 1/2 tbs- chopped ginger
2 tbs- cumin seeds
1 tbs- finely chopped curry leafs
2 tbs- oil
Preparation for stuffing:
1) Boil the potatoes and mash it using hand so that we can still see the little pieces of potato.
2) Heat the pan with oil and add the following one by one cumin seeds, chopped green chilies, ginger, curry leaf and onion cook for 2 min.
3) Now add red chili powder, garam masala, turmeric, coriander and mint leafs and salt, mix it well.
4) Add mashed potato mix them well and squeeze lemon to this mixture (this is the time adjust the spice level according to your taste).
5) Make the mixture to lemon size balls and keep a side.
Ingredients and method for batter:
3 cups-besan(gram flour)
2 tbsps – rice flour
3/4 tsp- red chilie powder
1/2 tsp- fennel seeds
Baking soda a pinch
Mix all the above ingredients with water. The consistency should be like for pakora.
1) Heat the oil for deep fry.
2) Now dip the potato balls into the batter and slowly leave that into the oil.
3) Fry at medium-high heat until golden brown
Tip: In Bombay this bondas are served with bread with little chopped onions, cilantro and lemon juice.
January 31st, 2013
Red Chillies(Can be altered in number as per taste)- 6
Peanuts/Groundnuts/Palleelu – 100gm
Putnalu/Roasted Dal/Buna Chana- 50gm
Saunf/Fennel Seeds- 1tbsp
Mustard seeds/Aavalu- 1tbsp
Garlic cloves-mashed- 3
Green chilles -2
Few Curry leaves
Salt to taste
1) Heat a pan, add Poha and fry them for few mins until they turn a bit crispy and keep it a side or using microwave oven heat the poha till it becomes chrisp (around 4 min) [Note: make sure to stir for every min]
2) Heat the a pan again with some oil in it. Add curry leaves, garlic, mustard seeds, saunf, Peanuts, Chillies and roasted dal.
3) Add a pinch of turmeric, sugar, salt and add the poha to that and mix well.
4) Collect the hot mixture in plate, let it cool and store it in a air tight container.
January 31st, 2013
Rice flour - 4 cups
Urad dal (Minapapappu) - 1 cup (Roasted)
Vamu (ajwain seeds) - 1 tsp
Asafoetida (hing, inguva) - Pinch
Redchilli powder - 1/2 tbs
Salt to taste
Ghee (or butter) - 1 tbs
Oil to fry
1) Roast urad dal and grind it to a fine powder or if you have Urad dal flour then dry roste it for 2 min.
2) Mix rice flour, urad dal powder (flour), Vamu, asafoetida, salt, ghee little with water like chapati dough Slowly add water little by little to make a soft dough it should be soft enough that it is pressed through easily with the janthikalu press..
3) Heat oil in kadai.
4) Put the dough in muruku presser and press gently on top of heated oil.
5) Fry them till they turn golden color.
And our evergreen snack crunchy jantikalu (murukulu) ready.
December 5th, 2012
1 lb – Pasta (any shape and flour according to your taste)
2 tbl – olive oil
1 – medium onion, finely chopped
2 – garlic cloves, minced
Salt and pepper, to taste
1/4 tsp – red pepper flakes
1/2 tsp – dried oregano
1 (28-oz.) can whole, peeled tomatoes
Grated Pecorino cheese, to taste
Minced parsley or coriander for garnish
[NOTE: if you like you can always add vegetables and add them with onions]
1) Boil water and prepare pasta according to package instructions.
2) Heat oil in a deep saucepan or skillet over medium heat and then add onion, garlic, salt, pepper, red pepper flakes, and oregano. Cook until onion is soft, about 5 minutes.
3) Meanwhile, process whole tomatoes in a food processor using quick pulses, until they’re smooth. Add tomato mixture to pan with spices. Let simmer for 10 minutes.
4) Adjust seasonings to taste and then simmer another 15 minutes to thicken. Toss pasta with sauce. Sprinkle with grated Pecorino and parsley.
November 19th, 2012
Barley – 1/2 cup, washed and drained
Onion – 1 small, chopped
Mixed Vegetables – 2 cups
Green Chilies – to taste, slit
Broth/Stock/water – 4 cups
Salt – to taste
Black Pepper – to taste
Cilantro (Coriander) – for garnishing, finely chopped
Lime Juice – to taste for garnishing
1. Place washed Barley, Onions, Mixed Vegetables, Green Chilies, Broth and Salt in a pressure cooker.
2. Cover and pressure cook for 1 whistle and switch off stove.
3. Once pressure is gone from the cooker, open lid and add Cilantro, Black Pepper and Lime Juice to taste.
4. Serve hot.
October 11th, 2012
Simple and Basic recipes of Avocados which can be used as a DIP or spread for sandwich or wrap too. This is an Yummy Avocado recipe which is very easy to prepare and taste very good. Avocado is one veggie which is Iron rich.
2 large ripe avocados from Mexico, peeled and seeded
2 tablespoons finely chopped fresh cilantro leaves
2 teaspoons finely chopped yellow onions
2 teaspoons minced jalapeno or serrano chiles, seeds and membranes removed, if desired
2 kosher or coarse salt
2 tablespoons cored, seeded, and finely chopped plum tomato (1 small tomato)
2 teaspoons freshly squeezed limejuice warm tortilla chips, for serving
Mash together 1 tablespoon of the cilantro, 1 teaspoon of the onion, 1 teaspoon of the chile, and ½ teaspoon of salt in the bottom of a molcajete or medium-size bowl. Add the avocados and gently mash with a fork until chunky-smooth. Fold the remaining cilantro, onion, and chile into the mixture. Stir in the tomato and limejuice, adjust the seasonings to taste, and serve with a basket of warm corn tortilla chips.
October 8th, 2012
Veg frankie, a popular and a quick bite on ToGo and we can also call this as an INDIAN version of Wraps which is made with few simple ingredients that are…maida roti is pre-cooked and kept ready. This is then stuffed with fillings ranging from a basic potatoes and onions mixture, to more innovative chinese, jain versions etc. The tangy taste of chillies in vinegar and chaat masala is very enjoyable!
Makes 4 frankies
For The Rotis
1/2cup - plain flour (maida)
1/4cup - whole wheat flour (gehun ka atta)
1tsp - oil
salt to taste
1/4tsp - oil for kneading
butter for cooking
For The Stuffing
1 1/2tbsp - oil or butter
1tsp - ginger-garlic (adrak-lehsun) paste
1 3/4cups - boiled , peeled and mashed potatoes
3/4tsp - chilli powder
1 tsp garam masala
1/2tsp - chaat masala (optional)
1tbsp - finely chopped coriander (dhania)
salt to taste
To Be Mixed Into Masala Water
(makes approx 1/3 cup)
1 1/2tsp - dried mango powder (amchur)
1/2tsp - chilli powder
1/4tsp - garam masala
salt to taste
1/3cup - water
4tsp - butter for cooking
1cup - finely chopped onions
4tsp - frankie masala
(readily available in the market) or chaat masala
For the rotis
- Combine all the ingredients in a bowl and knead into a soft and pliable dough using enough water. Cover the dough with a wet muslin cloth and keep aside for 10 minutes.
- Cover the dough with a wet muslin cloth and keep aside for 10 minutes.
- Knead again using ¼ tsp of oil till it is smooth and elastic.
- Divide the dough into 4 equal portions and roll out each into approx. 200 mm. (8″) diameter thin circle.
- Heat a tava (griddle) and cook each roti lightly on a medium flame and keep aside.
For the stuffing
- Heat the oil/butter in a kadhai, add the ginger-garlic paste and sauté on a medium flame for a few seconds.
- Add the potatoes, chilli powder, garam masala, chaat masala, coriander and salt, mix well and sauté on a medium flame for another minute. Keep aside.
How to proceed
- Heat ½ tsp butter on a tava (griddle), place ¼ th of the stuffing and cook on a medium flame till both sides turn light brown in color. Keep aside.
- Place a roti on the tava (griddle) and cook on a medium flame using ½ tsp butter till both sides turn light brown in color.
- Place the stuffing on one end of the roti, spread it lightly and remove from the tava.
- Place it on a clean, dry surface and top with ¼ cup of onions, sprinkle 1½ tsp of masala water and ½ tsp of chaat masala evenly over it and roll it up tightly.
- Fold the edges at one end and wrap in an aluminium foil/tissue paper and serve immediately with tomato sauce.
- Repeat with the remaining ingredients to make 3 more frankies.
- Cheese frankie: sprinkle 1/3 cup of grated cooking cheese over the stuffing (at step no. 4 in the above recipe) and proceed as per the recipe.
- Schezuan frankie: simply smear 1½ tbsp of schezuan sauce, page… evenly on the roti (at step no. 3) and proceed as per the recipe.
- Paneer frankie: for the stuffing, replace ¾ cup of potatoes with ¾ cup of chopped paneer and proceed as per the recipe.
- Jain frankie: replace potatoes with equal quantities of raw banana for the stuffing and replace onions with equal quantities of cabbage in the recipe given above. You can add grated cheese over the stuffing to make it more flavourful.
August 22nd, 2012
These laddus are usually taken during the 8th month of pregnancy and also post pregnancy, it will help strengthening the spinal cord.
2cups -Urad dal
1cup – Sugar (powder)
1/2 cup – jaggery (powder)
1/3cup – Clarified Butter
4 – Cardamom (make it powder)
1. In a heavy bottomed pan roast the urad dal on medium low heat by stirring continuously. The dal will start to change in color. Once it turns into golden color, remove it from heat and let it cool for a while. Grind the roasted urad dal along with sugar and jaggery into a coarse powder to a sand like consistency.
2. Add the Cardamom powder and mix it well and add melted clarified butter keep miking and make them into small round balls.
August 21st, 2012
Tea is one refreshing hot drink having tea every day is very good for health also and below is the details of the benefits.
Nutritional Profile of Cardamom
Research has proved that cardamom is a rich source of carbohydrates, protein, volatile oil, crude fiber, calcium, phosphorous, manganese, potassium and iron. Cardamom pods, rich in volatile oils such as borneol, camphor, eucalyptus, cineole and limonene, have innumerous healing properties. This exotic spice contains many plant derived chemical compounds that are known to have antioxidant, disease preventing and health promoting properties. The pods are rich in many vital vitamins including riboflavin, niacin and vitamin C which are essential for optimum health.
1 Cup – Milk
1/2 Cup – water
2 tbs – tea powder
1 - elaichi
Sugar according to your taste
1. Take a container and in the container add the water and once the water some to a boil then add the tea powder.
2. After 2 min add the milk and elaichi and sugar and bring it to a boil and turn off the stove.
Tea it ready to serve.