recipes from my kitchen to yours..

Ragda.. July 23, 2009

Filed under: Apperizers,snacks — awalkwithpriya @ 3:19 pm
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Ingredients:

1.  Potatoes/Allo – 2 (Mashed and  boiled)

2.  Chana / chick peas / sanagalu –  1 cup  soaked overnight  and boiled thorughly.

3. Tomatoes – 1 finely chopped

4. onions – 1 finely chopped

5.  Chat masala – 2big pinches

6. Salt – to taste

7. red chilli powder – 1 tbs

8. lemon juice -1 tbs

9. coriander – to garnish

10.  Gupchup / small Puris.

11. oil – 1 tbs

12. Curd – 2 tbs

13. Raisins – 1 tbs

Method:

1. Boil Chana and potatoes thoroughly.

2. In a pan 1 tbs oil add mashed chana and potatoes  and mix them thoroughly.

3. Add 1/2 cup water, salt, chat masala, red chili powder and cook until the water evaporates.

4.  Now in a serving plate make a nice patty of the above mix and top it with few raisins, a pinch of chat masala, well beaten curd, crushed puri, corinader, lemon juice.

5. Garnish it with some tomatoes onions, coriander.

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Rava idli

No time to soak the urad dal overnight grind it and wait for it to ferment and all. Then here is a simple and quick way to enjoy smooth and fluffy idlis without that ordeal. The fun in making Rava idli is its almost as easy and delicious as Upma . The recipe is exactly same as making upma but you add curd to it instead of water and steam them (This part makes them taste a bit different to upma).

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Ingredients:

1. Sooji/semolina/rava –  2 cups

2. Green chillies- 4 (depending on spice level adjust and chop very finely)

3.  Ginger – 1/4 inch( finely chopped)

4. curry leaves- 5

5. Oil- 1 tbs

6.  Curd/ yogurt – nicely beaten – 1 cup add little water if necessary.

8. Salt – 1 tbs

9. coriander – to garnish

seasoning:

1. Mustard sees – 1 tbs

2. Urad dal/ minappapu – 1 tbs

3. sanaga pappu/ chana dal – 1 tbs

4. hing – 1 small  pinch

Method:

1. In a pan add 1 tbs oil, hing, sanaga pappu/ chana dal, Urad dal/ minappapu and let them turn light brown. Now add mustard seeds and let them splutter. Finally add curry leaves and ginger.

2. Now add the semolina/sooji/rava and roast for couple of minutes. Don’t let it burn.

3. Now let the mixture cool for a while. Say for 5-7 minutes.

4. Now add the beaten curd to this mixture and make it into a pouring batter.

5. Now take an idli plate rub some oil on the round imprints  to make the idli come out easily. Just to garnish add small pieces of coriander ( or any vegetable u like) and then pour the batter just upto the brim.

6.  Take a pressure cooker add 2 cups water and keep it on stove on medium low .

7.  Stack the idli patra and keep it carefully into the pressure cooker and cover it with a lid and with out whistle . (keep it on medium – high)

8. Wait for about 15minutes and switch off the stove. ( or the steam from the cooker stops if you had right amount of water into the cooker)

9. Serve with hot sambar or palli chutney

 

Pesarattu

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Pesarattu is  dish which is nutritious, Delicious, quick and tastes yummy.I always make pesarattu and upma as the combination works too good.

Serves: 2

Ingredients:

1. Pesallu/ green moondal – 1 cup(wash and Soak overnight)

2. Green chillies- 5 (adjust according to spice level)

3. Ginger – 1 inch piece

4. jeera – 1 tbs

5. Onion – 1 finely chopped

6. oil 1 tbs

7. salt – 1 tbs

Method:

1. Grind the Pesallu/ green moongdal, ginger, jeera, green chillies into a smooth batter like for Dosa.Finally add 1 tbs salt and mix well.

2.  Now in heat a  large round non stick pan/ iron pan ( keep it on medium high) and pour 1 laddle of  the batter and spread into a perfect round and add little oil and onion on top of it .( Dont burn the bottom)

3. Once it starts to turn a little brown in clour flip it to the other side.

4. Enjoy it with a nice upma or palli chutney

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upma

Filed under: snacks — awalkwithpriya @ 12:58 pm
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Simple yet delicious snack..

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Serves:2

Ingredients:

1. Sooji/semolina/rava –  1.5 cups

2. Green chillies- 4 (depending on spice level adjust)

3.  Ginger – 1/4 inch( finely chopped)

4. curry leaves- 5

5. Oil- 1 tbs

6. Ghee- 1/2 tbs

7. water – 1: 1.5 cups  ( 1 rava : 1 .5 water)

8. Salt – 1 tbs

seasoning:

1. Mustard sees – 1 tbs

2. Urad dal/ minappapu – 1 tbs

3. sanaga pappu/ chana dal – 1 tbs

4. hing – 1 small  pinch

Method:

1. In a pan add 1 tbs oil, hing, sanaga pappu/ chana dal, Urad dal/ minappapu and let them turn light brown. Now add mustard seeds and let them splutter. Finally add curry leaves and ginger.

2. Now add the semolina/sooji/rava and roast for couple of minutes. Don’t let it burn.

(Now you can empty the roasted rava into a plate and add water to the same pan and boil it or  while the semolina is roasting u can boil the required amount of water in a bowl and add rava to it this reduces cooking time)

4. I boiled the water seperately with salt  for about 5 minutes and add it slowly to the rava and keep stirring to avoid lumps.

5.  Reduce the flames to medium – low and cover with a lid.

6. Finally add ghee and serve it with hot pesarattu or chuteny.

 

Rotini Pasta… December 15, 2008

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I have a little saga to tell you for this dish..When I first came to US my dear husband who was trying hard to make me taste different cuisines.One  day he took me to a fine Italian restaurant.  We had our seats, ordered some xyz pasta ( I don’t remember the name ),  dear husband was busy explaining me delicious  the dish is and  I just couldn’t wait to get that dish into my mouth. As soon as our order was at out table my eyes grew bigger in anticipation..The dish looked ( just looks) great . I took a fork and put a piece in my mouth and lo..all the anticipation, drooling came to a simple end. My husband asked how it taste I simply did not say anything instead I made faces..which he could understand how good the dish is..I didn’t like it ( he explained me his similar first time experiences with pasta) . It was completely bland no sign a pinch of spice. Somehow it tasted weird to me. Soon after that incident one weekend my husband made the same dish at our home with a touch of spices to it and then to my surprise it was so tasty that I had a bowl full. The next time we went to the same restaurant  and ordered the dish. But this time we customized according to the taste I liked at the home and believe me I just started liking the Pasta..

But now pasta is something which we make almost couple of times a month..Here is the recipe

Ingredients:

1. 1 box whole wheat rotini pasta ( serves 4 )

2.  Capsicum – 1 cut into cubes

3.  Onion – 1 big  finely chopped

4. Garlic –  1 clove – crushed finely

5.  Carrots – 1 cut into rounds

6. Tomato – 1 chopped

7. Broccoli – 8 pieces

8.  Parmesan cheese – to garnish

9. Marinara sauce – I use  tomato basil  combination. (There are many a varieties )

10. Crushed red chilli seeds

11. olive oil – 2 tbs

12. Water –  3 cups

13. Salt – adjust according to taste

Method:

1. In a large deep pan add 3 cups water and let it boil for about 5-7 minutes.

2. Add 4 drops of olive oil to the water  and add the whole wheat pasta. Let it boil till the pasta is thoroughly cooked. (U can prick with a forck to see if its cooked)

3.  Now in a  deep pan add 2 tbs olive oil, crushed garlic, onion and saute for 1 minutes. Now add tomatoes,  capsicum, carrots and broccoli and sprinkle a big pinch of salt and cover them with a lid ( Don’t burn the bottom)

4. Once the vegetables are 90 5 done add the boiled  pasta  to it. Immediately add the marinara sauce to it and mix well.

5.  Now according to taste add the crushed red chillies and empty the pasta into a serving bowl.

6. Garnish with Parmesan cheese and serve.

 

Paneer tikkas December 2, 2008

Filed under: appetizers,snacks — awalkwithpriya @ 5:48 pm
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A perfect snack for Cold winter evenings! If you have a masala chai to go with this then for sure its heaven.

Ingredients:

1. Paneer- Cubes – 10 (Soak paneer in lemon juice for 5 minutes)

2. Capsicum – 1 slice around 10 pieces.

(** u can use onions if u want**)

3. Lemon juice- 2 tbs

4. pepper- just to garnish.

Method:

1. Cut the paneer and capsicum into cubes.

2. In a pan fry the paneer and capsicum till they are 80% done. (* sprinkle salt to soft the capsicum)

3. Once the are soft sprinkle lemon juice and pepper on it.

4. Serve them hot with hot masala chai/ coffee.

 

spring rolls November 18, 2008

Filed under: appetizers,snacks — awalkwithpriya @ 4:07 pm
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This is a simple, quick and delicious snack!

Ingredients:

1. Cabbage – 1/2 (Shred)

2. Carrots – 3 (grate)

3. Capsicum – 1 (Cut them really small)

4. Soy sauce – 3 tsps

5. pepper -1/2 tsp

6. salt – to taste

7. Ginger garlic – you can use paste or you can use them individually.

7. Spring roll sheets – 10 (I used store bought packet)

Method:

1.  In a sauce pan add 1 tsp oil, ginger garlic paste, shredded cabbage,  carrots, and capsicum. Saute for around 5 minutes.

2. Now add salt, soy sauce and saute for another 5 minutes. (*Don’t cover with a lid*)

3. Now take the spring roll sheets (They are really fragile so be careful handling them). Follow the instructions on the back of the pack.

4. You can either fry or bake them. If you are baking them make sure you bake at 350 F

Tip: If your are frying in oil, then before frying make sure  you glue it with a drop of oil on edge of the folding. So that the wrapping doesn’t open up.

5. Enjoy them with Maggi ketchup or any sauce of your choice.