BREAD ROLLS

INGREDIENTS :
Bread slices :8
Potatoes :3 (boiled)
Green chillies : 3 ( chopped )
Ginger : 1 small piece.
Garlic : 1 tsp( paste )
Coriander,mint leaves : 1 tsp ( chopped )
Salt to taste
Oil : sufficient to fry.
DIRECTION TO PREPARE :
Mix all the ingredients except oil and bread.
Soak bread slices in water for a minute.
Take each soaked slice and add 1 tsp of mixed mixture and make it into rolls.
Heat oil in the heavy bottomed pan and add the rolled slices.
Fry till it becomes golden brown colour.

MANGO PANNA

INGREDIENTS :
Raw mango : 1
Mint leaves : 1 cup
Black salt : 1/2 tsp
DIRECTION TO PREPARE :
Boil the raw mango,then peel it and make it into paste.
Blend the mint leaves with the help of mixer.
Now take a glass and add 2 tsp of mango paste,1 tsp of mint paste and black salt.
Mix it well.
Garnish with mint leaves.
Now the mango panna is ready.

WATER MELON SORBET

Watermelon pieces : 2 cups
Condensed milk  : 1/2 cup
Milk maid : 1 cup
Glucose powder : 3 tsp
 DIRECTION TO PREPARE;
Remove the seeds of water melon and add condensed milk,milk maid, and glucose powder.
Blend them with the help of mixer.
Then take this juice into the ice tray.
Keep it in deep freeze.
After that the watermelon cubes can be taken into cups.
Now you can serve the cool watermelon sorbet.

PINEAPPLE CANDY

Pine apple :1
Sugar : 3 cups
DIRECTION TOPREPARE ;
Firstly peel the pineapple and cut into the round pieces.
In a bottemed pan add sugar and make it into stringy.
Then dip the pineapple pieces in the paste.
Cut them into pieces and kept them in freezer.
Next day it will be sweet
Then pineapple candy is ready.
serve it cool.

BESAN KOFTHA

INGREDIENTS :
Bengal gram : 2 cups. (Senaga pappu)
Green chillies : 6
Cumin seeds :3 tsp
Asafoetida :a small pinch. (inguva)
Salt to taste.
Curry leaves : 2 strings
Coconut : 2 tsp ( chopped )
Oil : sufficient to deeply fry.
DIRECTION TO PREPARE :
Allow to soak bengal gram before night.
Then next day blend it in a mixer.
To this paste add curry leaves,green chillies,grated coconut,cumin seeds,salt and asafoetida.
Mix it hardly.
Then make the paste into round balls and cook them in a pressure cooker for 15 minutes.
Then fry them on a pan deeply.
You can also garnish with corriander leave
Serve with tamato or chilly sauce.

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SOYA MANCHURIA

INGREDIENTS :
Soya chunks : 1 cup.
Corn flour :2 tsp.
Wheat flour :4 tsp.
Salt to taste.
Black pepper powder : 2 tsp.
Green chillie :1/4 cup ( chopped ).
Soya sauce :2 tsp
Ginger : a small piece (grated)
Azinameto : a small pinch.
Oil sufficient to fry.
DIRECTION TO PREPARE :
Soak the soya chunks in boiled water for 15 minutes,then remove from water and keep it in another bowl.
Mix wheat flour,corn flour,black pepper powder with the help of water.
Heat the oil in the heavy bottomed pan.
Then take the soya chunks one by one and dipped into the mixed paste.
Allow it to fry in oil till it becomes light brown colour.
Now take another pan and heat 1 tsp of oil,then add ginger,green chillies to fry.
After 2 minutes add soya sauce,azinameto,salt and 2 tbs of water to it.
To this,add fried soya chunks.

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ATUKULA VADALU

INGREDIENTS :

Poha( atukulu) : 1 cup.

Corn flour :1/4 cup.

Rice flour,besan powder :1/2 cup (each).

Potato,carrot,onion 1 (each) .

Ground nut :  2 tsp.

Green chillies :4

Cumin seeds :1 tsp.

Curry leaves :4 strings.

Salt to taste.

Oil : sufficient to fry

DIRECTION TO PREPARE :

Firstly fry ground nuts and keep it a side.

chope carrot,onion,chillies,potato and keep it aside.

Heat oil in the pan and add poha,cumin seeds,ground nuts, curry leaves,chopped chillies,onions,potatoes and carrot.

Fry till it becomes light brown colour at low flame,also add salt to it.

Put off the stove and cool it.

Then add rice,besan,corn flour and mix well with the help of water.

Make it into flat pieces.

Heat oil in the heavy bottomed pan and fry the flat pieces till it becomes brown colour.

Then u can serve hotly!!!!!!!!!

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ICE CREAM FRUIT PUNCH

INGREDIENTS;
Orange juice : 1/2 cup
Pine apple juice : 1/2 cup
Pomeegranate seeds juice : 1/4 cup
Venilla  ice cream : 1 cup
Strawberries : 4
DIRECTION TO PREPARE
Take a bowl and add orange, pine apple, and pomegranate seeds juice.
Mix it well. Now take a juice glass and add one spoon of venilla  ice cream.
Then add the mixed juice.
finally garnish with strawberries.

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COCONUT BEANS CURRY

INGREDIENTS ;
Beans : 1/4 kg
Coconut : 1 cup (grated)
Onion : 1
Green chilli : 2
Ginger garlic paste : 1 tsp
Curry leaves : 2 strings
Corriander leaves : 1 cup
Chilli Powder : 2 tsp
Turmeric powder :1/4 tsp
Salt to taste
Oil : 3 tsp
Water : 1 cup
DIRECTION TO PREPARE:
Chope onions, beans into small pieces.
Heat oil in the pan and add green chilli, chopped onion and fry till it becomes light brown colour.
Then add beans, salt, chilli powder, turmeric powder and mix it well.
Then add water and cook it for 10 minutes.
To this add ginger garlic paste and grated cononut.
Fry it at low flame. Garnish with corriander leaves and curry leaves.
Note : This will be more taste with parathas or chapathi.

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ALOO PAKODI

INGREDIENTS:
Bengal gram: 1 cup
Potatoes : 1/4 kg
Onions : 6 chopped
Corriander seeds : 2 tsp
Green chillies : 10
Ginger : 1 small piece
Curry leaves : 2 strings
Chilli powder : 1 tsp
Baking powder : 1/2 tsp
Garlic : 6 pieces
Salt to taste.
DIRECTION TO PREPARE :
Allow to soak bengal gram ( senaga pappu) and a fist of rice for 5 hours.
Boil potatoes and peel to make it paste.
Wash the soaked bengal gram and add ginger, garlic, corriander seeds.
 Blend it into paste with the help of mixer not so soft (hardly)
To this paste add chopped onions, green chillies, curry leaves, baking soda, chilli powder, salt and potato paste. Mix it well. Make the paste into small round balls.
Heat oil  in the pan and fry the small round balls till it becomes light brown colour.
Then you can serve hotly.
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PALAK BESAN FRY

INGREDIENTS;
Palak : 2 cups (Cut into small Pieces)
Besan flour : 1/2 cup
Onion : 1 (chopped)
Oil : 1 tsp
Curry leaves : 2 strings
Chillies : 3
Red chillies : 2
Garlic : 3 pieces (grated)
Cumin, mustard seeds : 1/2 tsp.
Turmeric a small pinch
Salt to taste.
DIRECTION TO PREPARE :
Heat oil in a pan and add cumin, mustard seeds. Also add green, red chillies and fry for 1 minute.
Then add curry leaves, turmeric powder, onions one by one and fry it till turns light brown colour.
Add garlic and palak leaves. Mix it well and add salt.
Cover the pan with a lid and cook it for 10 minutes.
Then mix besan powder and cook for more 10 minutes.

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FRUIT CUSTARD

INGREDIENTS
Milk: 1 ltr
Sugar : 200 gms
Custard powder : 100 gms
Apple : 1
Banana : 2
Pine Apple : 1 cup pieces
Strawberries, black grapes, green grapes : each of 1 cup
Kismiss : 1 cup
Sponge cake : 3 pieces
Cherries : 4
DIRECTION TO PREPARE:
Cut the apple , banana, pine apple into pieces.
Take a flat bottomed dish and add sugar, milk at a low flame and boiled it.
Take a half cup of hot milk and add custard powder. Mix it well.
Cool it and add chopped fruit pieces, strawberries, grapes, cherries and cake pieces.
Mix it well. Keep it in freezer for 3 to 4 hours.
Then you can serve.

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FINGER CHIPS

INGREDIENTS :
Potatoes: 2 (big)
Chilli Powder:1/2 tsp
Black pepper(miriyalu): 1/2tsp
Salt to taste
Oil: sufficient to fry.
DIRECTION TO PREPARE:
Peel the potatoes and cut into straight long pieces.
For this mix salt chill powder and keep it a side.
Heat oil in the pan, add potato pieces and fry it till it becomes light brown colour.
Garnish with black pepper powder and serve it.

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PANEER BUTTER MASALA

INGREDIENTS :

Paneer :100 gms (cut into pieces)

Butter : 1 tsp

chilli powder :1 tsp

salt to taste

turmeric powder :a small pinch

onion :2 ( pureed )

coriander leaves : 1/4 cup

curry leaves :2 strings

oil :50 gms

cashew nuts :50 gms(powdered)

tomatoes :100 gms (pureed)

garam masala powder :1 tsp

butter : 2 tbs

ginger-garlic paste :1 1/2 tsp

DIRECTION TO PREPARE :

Cut paneer into pieces and fry.

Heat butter in heavy bottomed dish and add onions puree and fry it till becomes light brown colour.

Add ginger garlic paste to the mixture and fry it for some time.

Then add the chilli powder,coriander leaves,cashew paste,tomato puree,turmeric powder,garam masala powder,salt and fry it for some time.

Add the soaked paneer pieces,little water and allow it to cook til the gravy becomes semi-solid.

paneer butter masala is ready!!!

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TOMATO SOUP

INGREDIENTS  :
Tomatoes :1/4 kg
Corn flour :1 tsp
Butter :1 tsp
Mint leaves
Black pepper powder :small pinch
Salt to taste
DIRECTION TO PREPARE :
Boil the tomatoes in water for 10 min.
Then immediately transfer them into cold water.
Peel the skin and cut them into small pieces.
Now take a pan with water and boil it,then and add chopped tomatoes.
Add mint,pepper and salt to the boiling mixture.boil for about 5 to 6 min.
Cool and blend the tomatoes with the help of a mixer.
Sieve the blended mixture to discard the seeds.
Garnish with butter and serve hotly!!!!!!!

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GODHUMA LADDU

INGRGEDIENTS :
Wheat flour :3 cups
Sugar :2 cups
Elaichi :1 tsp (powdered)
Ghee :3/4 cups

DIRECTIONS TO PREPARE :
Make a fine powder of sugar in a mixer,you can also add the elaichi seeds in the blender and powdered it along the sugar.
In a heavy bottomed pan add 2 tsp of ghee and roast the wheat flour on low flame till it vary slightly brown  colour.
The whole roasting takes about 30 min or more.
Add the 1 cup of melted ghee to the roasted flour and mix thoroughly with a spoon.
Once the flour is warm enough to handle add the powdered sugar and elaichi powder to the flour mixture.
This mixing has to be done with hand.
Mix such that there are no lumps formed by the ghee and sugar is evenly mixed.
Immeadiately when mixture is still warm,taking till mixture at a time, form laddus using your palms.

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KAJU BURFI

INGREDIENTS :
Cashew :2 cups.
Sugar :1 1/2 cup.
Water : 3/4 cup.
about 20 strings of saffron(kumkumapuvvu)  (optional ).

DIRECTION TO PREPARE :
Grind the cashewnuts into powder.
On very low heat in a heavy bottom pan roast the cashew nut powder for about 4 minutes.
In a pan boil the sugar and water together cook till  untill it becomes sticky syrup (it should not become stringy).
Next add the saffron to the syrup  and mix it well.
Add the cashew powder to the syrup and mixx it well.
Make sure that there are no lumps.
To check the right consistency take the little mix in spoon.
You should be able to roll this into soft ball.
Next spread the mix quick to the greased plate,spread before the mix cools off..
Allow burfi to cool and then cut them in the shape as you like.!!!!!!!!!

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CAPSICUM PANEER CURRY

INGREDIENTS :
Capsicum :1 cup ( pieces)
Paneer :1/2 cup ( pieces )
Onion :1 ( cut into pieces )
Turmeric :1/4 tsp
Salt to taste
Chilli powder :1 tsp
Masala powder 1/2 tsp
Coriander powder(dhaniyalu) :1 tsp
Cumin seeds(jeelakara) :1 tsp
Ginger-garlic paste :1 tsp
Oil: 2 tsp
DIRECTION TO PREPARE :
Chope the onions.cube the paneer.slice the capsicums.
Heat oil in the pan and add cumin seeds.
When it splutters then add the grated onions till it turns to golden brown colour.
Add ginger-garlic paste and fry it for some time.
Add the sliced capsicum and fry for 2 minutes.
Add the pured tamatoes and salt. cook it well.
Lastly add the pioneer pieces and let it cook in the masala.
Garnish with corinader leaves

This is a favourite dish at all parties..!!!!!!!!
Note :This is very taste with Parathas.

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CHICKEN CUBE KEBABS

INGREDIENTS :


Chicken breast :500 gms
garlic clove :1 piece
white pepper :1/4 tsp
oil :2 tsp
lemon juice :3 tsp
capsicums :2
tomatoes :2
salt to taste
DIRECTION TO PRREPARE :
cut the chicken breast into half inch cubes.
Grind the garlic clove and white pepper to a paste.
Add the garlic paste, oil,lemonjuice and salt to the chicken.
Mix well and marinate for 45 minutes.
Slice the tomatoes and capsicum.
Thread the chicken  cubes intermittently with slice of tomato and capsicum onto the skewers and barbeque till done.
Barbequing brings out the exquisite flavour of tomatoes and capsicum.
Baste and turn untill a delicate brown colour is attained.
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VEGETABLE SANDWICH

INGREDIENTS :
1) 8 slices brown or whole-wheat bread
2) 1 cup finely grated carrot, onions, cabbage and capsicum
     1\2 cup (each) thick yoghurt and feta cheese, mixed together
3) 1 tsp finely chopped basil
4) 1 tsp chives
5) 1 tsp garlic salt
6) 1 tsp mustard
7) 1 tsp pepper
    sliced tomatoes, olive oil and chilli flakes to garnish

METHOD OF PREPARATION:

   Cut the bread slices into squares (as you like) with the help of a cookie cutter.

   Wrap them in damp cloth and set aside. In a bowl, mix together all the vegetables, yoghurt, feta cheese,

    Divide this mixture into 4 parts.

  basil, chives, garlic salt, mustard pepper. serving plate.

spread one part evenly on the bread slice.

    Cover with the other slice and lightly press down.

   Repeat with the remaining bread.

     Cut each one into half and arrange on 

      Cut tamato slices into half and place each half on the halved wiches.

     Dribble a little olive oil, sprinkle chilli flakes on top and serve. It can be served grilled too.

     

PANAKAM

WISH YOU A HAPPY SRI RAMA NAVAMI

INGREDIENTS :

1) Jaggery (ballam) : 1 cup (grated)

2) water : 3 cups

3)shonthipodi ( dry ginger) :1 tsp

4) cardamom ( yaalakkaya) :1/2 tsp( crushed)

5) black pepper (miriyalu ) :1/2 tsp (crushed)

DIRECTION TO PREPARE :

Mix the grated jaggery in water and left it completely dissolved.

Filter the jaggery water .

Then add shonthi powder,crushed caradamomand black pepper.

Mix well and serve it at room temperature or in the freeze.

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MYSORE PAK

It is a south indian sweet.It is very simple to prepare.
INGREDIENTS:
1) Besan powder (senaga pindi) :  1 cup
2) sugar :1- 1 1/2 cup
3) ghee or dalda :2 1/2 cups
4) water :  1cup

DIRECTIONS TO PREPARE :
Heat half of the ghee in pan.(1 1/4).
put the sugar in another pan and add 1 cup of water to it.
cook,till it becomes sticky syrup.( it should not become stringy).
Add the besan powder to the sugar syrup stirring constantly.
Take off the flame for a second.
While you get the melted ghee ready,pour the ghee in a steady stream into the flour and sugar mixture while stirring.For this u need an extra hand.
Add the rest of the ghee and stirin.
Cook till the mixture turns light brown and become porous ,sponge like bread.
Turn it into the immediately.It sets with in a minute.
With sharp knife cut into pieces as u like( square,triangle.....)  immediately .

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MANGO RICE RAW UPMA

INGREDIENTS :

1) Raw mango : 1

2) Raw rice:  1 cup

3) green chillies  5

4) turmiric powder - big pinch

5) salt to taste

6) oil:  2 tsp

7) chana dal (senaga pappu) : 1tsp

8) urad dal( minapappu) :  1 tsp

9) cumin (jelakara): 1/4 tsp

10) peanuts :2 tsp
11) mustard seeds (avalu) : 1/4 tsp

12) asafoetida  :   1 pinch (inguva)

METHOD OF PREPARATION:

Wash the mango, peel and grate.

Grind the rice into small crystals using spice blender.

Slit the green chillies into pieces.

Grind  2 green chillies with 1/2 cup of grated mango into paste and keep aside.

Boiled 11/2 -2 cups of water and add grind rice,1 tsp of oil and salt. cooked until grainy stir frequently to not turn the bottom.

Remove the cooked rice rawa into a bowl add the grind green chilly mango paste and mix throughly.

Heat oil in a pan, add all ingredients in order. when dal changes color, add green chillies, turmeric powder and raw mango

Remove from heat and add to above mixing bowl. mix throughly and add fried cashew.

 Then you can serve after 2 to 3 hours(it will give more taste).

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SAMIYA UPMA

INGREDIENTS :
1) Semiya/vermicelli :-1 cup
2) chana dal (senaga pappu) :1 tsp
3) urad dal ( minapappu) :1 tbs
4) onion (small) :1 finely chopped
5) tomatoes:1 chopped
6) green chillies : 3 (cut into pieces)
7) mustard seeds ( avalu) :1/4 tbs
8) cumin seeds(jeelakara) :1/4 tbs
9) red chillies :3(broken)
10) oil :1 tbs
11) salt to taste
12) curry leaves : 1 string
13) cashew :3 to 4
DIRECTIONS TO PREPARE :

Wash and cut green chillies and onions into pieces.
Heat 1/2 tbs of oil in a pan on medium (or) low heat& fry vermicelli for two minutes then keep it a side.
Heat 2 tbs of oil and add chana dal,urad dal,mustard& cumin seeds.
When dal turns brown colour ,add broken red chillies,green chillies,onion pieces tomatoes& curry leaves.
Once,potato,onion & tomatoes turn soft,add vermicelli and fry it for 2 minutes
After that add 2 cups of water,then mix well .when it turns little dry switch off stove and put a lid.Finally u can garnish with fried cashew
Then serve hotly!!!!!!!!!
Suggestion : you can also add beans,carrot & peanuts(talimpu)



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PUFFED RICE UPMA

INGREDIENTS :


1) puffed rice (marmaralu) : 6 cups
2) onions :1 (big)  finely chopped
3 ) green chillies : 4 (cut into pieces)
5) turmeric powder : 1 pinch
6) dalia powder ( putnala podi) : 1 tsp
7) salt to taste


for talimpu;  
1) chana dal (senaga pappu) :1 tsp
2) urad dal (minapappu)  : 1ts 
3) cumin seeds (jeelakara) :1/4 tbs
4) mustard seeds (avalu) :1/4 tbs
5) red chillies : 3(cut into pieces)
6) oil :1 tbs


DIRECTIONS TO PREPARE :


First chop onions and green  chillies.
 Soak puffed rice in water for a minute,then slightly squeeze the water out the soked puffed rice and keep a side.
Heat the oil in the pan,then add all the talimpu ingredients.
when chana dal turns light brown,add chopped onions and green chillies.
when onions turns to golden yellow colour,add puffed rice,turmeric powder,dalia powder& salt,then mix well.
sqeeze lemon juice,then serve hotly!!!!!!!!!!!!!

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Spicy chicken

A very spicy chicken curry for you!!!!!!!!


Here are some Indian chicken recepies that are easy to accomplish,tasty andwill impress your Guest.every one can make  this quick qnd healthy dish!!!!!!!

INGREDIENTS:
1) chicken: 1/2 kg (wash)
2) oil: 2 table spoon(s)
3) onions:2 finely chopped
4) potatoes:2(cut into peices)
5) green chillies:4(cut into peices)
6)garlic& ginger(paste):2 tablespoon(s)
7)yogurt(curd or perugu): 1 cup (beaten smoothly)
8)coriander powder(kothimeera): 2 table spoon(s)
9)cumin powder(jeelakara):1 table spoon(s)
10) turmeric powder(pasupu):1/2 tea spoon(s)
11)salt to taste&red chilli powder to taste
12) garam masala:sufficient
DIRECTION TO PREPARE CHICKEN CURRY
1) STEP:
Heat the oil in deep bottomed dish upto 5 minutes,
then add finely choped onions in oil and fry it for 3 min till it reaches golden yellow brown colour
2) step:
Add garlic and ginger paste fry it firmly till raw smell goes away
Add potatoes ang yogurt stirr it briskly to avoid curdind.
fry it to 5 min till the oil seperates
3) step:
To this add red chilli powder,cumin powder,coriander powder,turmeric &salt to taste,
then add 1/2 kg chicken to this and increase the heat.fry it for 5 min till chicken lightly browned.
To this add water and mix well.
4) step:
Cover the dish with a lid and made to boil chicken  for 15 min till chicken well coocked.
Sprinkle the garam  masala powder  and cover with lid  for 10 min.
serve the chicken by garnishing with coriander leaves 

spicy curries

spicy curries