Guddi’s kitchen

HELLO FRIENDS .. RECEIPE FOR VEG HAKKA NOODLES

INGREDIENTS
1. NOODLES - 1 OR 2 PKTS
2. OLIVE OIL - 6 TSP
3.VEG- BEANS,CARROTS,CAPSICUM,BELL PEPPER,SPRING ONIONS, BABY CORN AND CABBAGE.
4. WHITE PEPPER POWDER - 1TSP
5.BLACK PEPPER POWDER - 1 TSP
6. SALT

METHOD
STEP 1. TAKE A BIG VESSEL ADD ENOUGH WATER, LITTLE SALT AND HEAT . WATER SHOULD BE VERY HOT.

STEP 2 TO THIS ADD THE NOODLES AND COOK FOR FEW MINUTES CHECKING INBETWEEN. DO NOT OVER COOK THEM. IT SHOULD BR SLIGHTLY HARD. DRAIN OUT THE EXCESS WATER IN A SEIVE, AND ADD 3TSP OF OIL ALL OVER THE NOODLES. KEEP IT ASIDE AND ALLOW IT TO COOL.

STEP 3. CUT ALL THE VEG INTO THIN AND LONG PIECES .

STEP 4. TAKE A BIG WOK, ADD OLIVE OIL, ALL VEG,(EXCEPT CABBAGE) SALT AND TOSS THEM ON A HIGH FLAME STIRRING CONTINUOUSLY. ADD WHITE AND BLACK PEPPER POWDER AND TOSS THEM AGAIN. VEG SHOULD REMAIN SLIGHTLY CRUNCHY. LASTLY ADD CABBAGE AND MIX.

STEP 5. ADD THE NOODLES TO THE WOK LITTLE BY LITTLE AND MIX EVERYTHING WELL ON HIGH FLAME.

STEP 6. GARNISH WITH SPRING ONIONS

ENJOY WITN CHILLY PANEER GRAVY..

HELLO FRIENDS.. TODAY’S RECEIPE IS CHILLI PANEER WITH VEG HAKKA NOODLES

INGREDIENTS
1. PANEER- 100 GMS
2. GREEN CHILLIES- 7-8
3. CAPSICUM- 2- MEDIUM SIZED
4. GINGER GARLIC PASTE - 2TSP
5. RED CHILLI SAUCE - 1 SP
6. VINEGAR- 1 TSP
7. SOYA SAUCE- 1 TSP
8. TOMATOE SAUCE - 1TSP
9. SALT
10. SPRING ONIONS
11. ONIONS- 4
12. CORNFLOUR - 1TSP
13. OLIVE OIL - 4TSP
14. SUGAR -1/4 SP

METHOD

STEP 1 : CUT PANEER, CAPSICUM AND ONIONS INTO DICES/CUBES.

STEP 2: TAKE A WOK, ADD OIL,CAPSICUM,ONIONS,SALT AND SAUTE EVERYTHING ON A MEDIUM/HIGH FLAME FOR 2 MINUTES. TO THIS ADD ONE BY ONE CHOPPED CHILLIES, GINGER GARLIC PASTE,RED CHILLI SAUCE , VINEGAR,SOYASAUCE,SALT,TOMATO SAUCE AND MIX EVERYTHING ON HIGH FLAME. KEEP STIRRING CONTINUOUSLY TO AVOID BURNING. THEN ADD LITTLE WATER TO IT AND BOIL FOR 2 MINUTES.
ADD CORNFLOUR MIXED WITH LITTLE WATER TO THICKEN THE GRAVY. (SEMI LIQUID.)

STEP 3: ON A TAWA SPREAD SOME OLIVE OIL, PANEER PIECES AND ROAST THEM GENTLY. ADD THE PANNER PIECES TO THE GRAVY AND GARNISH IT WITH CHOPPED SPRING ONIONS

HELLO EVERYONE..TODAY’S RECEIPE IS CUCUMBER AND TOMATOES SANDWICH WITH PUDINA CHUTNEY.

INGREDIENTS TO MAKE PUDINA CHUTNEY FOR SANDWICH.
1. PUDINA LEAVES - 1 SMALL BUNCH
2. GREEN CHILLIES. - 5-6 OR ACCORDING TO TASTE
3. CORRIANDER- 1/4 BUNCH
4. PEANUTS- 3 TSPS
5. AAMCHUR POWDER - 1 TSP OR LIME JUICE
6. CHAT MASALA POWDER- 1 TSP
7. BLACK SALT/REGULAR SALT - 1 TSP
8. LITTLE WATER
9. SUGAR ,JAGGERY POWDER ,OR DATE SYRUP 1/4SP

ADD ALL THE ABOVE ITEMS TO A MIXER JAR, ADD WATER LITTLE BY LITTLE AND MAKE CHUTNEY. IT SHOULD NOT BE TOO WATERY.

INGREDIENTS TO MAKE SANDWICHES
1. SANDWICH BREAD OF YOUR CHOICE.
2. TOMATOE SAUCE - 4 TSP
3. MAYONNAISE SAUCE OF YOUR CHOICE - 4TSP
4. PUDINA CHUTNEY - 4TSP
5. CUCUMBERS THINLY SLICED
6. TOMATOES THINLY SLICED
7. PEPPER POWDER - 1 TSP
8. BUTTER - OPTIONAL

METHOD:
STEP 1: MIX PUDINA CHUTNEY, MAYONNAISE,AND TOMATOE SAUCE IN A BOWL . MIXING EVERYTHING TOGETHER WILL GIVE SANDWICH A SPICY,SWEET AND TANGY FLAVOUR.

STEP 2: TAKE A BREAD SLICE, APPLY SOME BUTTER, AND SPREAD PUDINA CHUTNEY MIX EVENLY ON THE BREAD. PLACE CUCUMBER AND TOMATOES NEXT TO EACH OTHER, SPRINKLE PEPPER POWDER ON THEM . TAKE ANOTHER SLICE, APPLY BUTTER AND CHUTNEY MIX .PLACE IT ON TOP OF CUCUMBERS AND TOMATOES AND MAKE A SANDWICH.

THIS IS A VERY EASY AND HEALTHY SANDWICH FOR CHILDREN . IT CAN BE MADE QUICKLY FOR BREAKFAST OR EVENING SNACKS IF THE CHUTNEY IS READY. PUDINA CHUTNEY CAN BESTORED IN FRIDGE FOR A WEEK.

HELLO EVERYONE..TODAYS’S RECEIPE IS SUPER DELICIOUS STUFFED CAPSICUM

INGREDIENTS U NEED:
1. MEDIUM SIZED CAPSICUM - 6-8
2. POTATOES- 6-8
3. GREEN CHILLIES- 4- FINELY CHOPPED
4. CORRIANDER - CHOPPED
5. GINGER PASTE,- 2 TSPS OR FINELY CHOPPED PIECES
6. KASURI METHI - 2 TSPS ( CRUSHED)
7. AMCHUR POWDER- 2 SP
8. SAUNF - 2 TSP- COARSELY POWDERED.
9. HING - 1SP
10. TURMERIC - 1 TSP
11. SALT - 1 SP
12. ONIONS- 7-8 - FINELY CHOPPED
13.TOMATOES- 3-4 - FINELY CHOPPED
14. JEERA POWDER - 1 TSP
15. DHANIA POWDER - 1 TSP
16. RED CHILLI POWDER - 2 TSP - KASHMIRI RED CHILLI POWDER
17. GARAM MASALA - 1/2 SP
18 OIL- 6- 8 TSP

METHOD:
STEP 1: MAKE A SMALL CUT ON TOP OF CAPSICUM ALONG WITH STEM. REMOVE THE SEEDS GENTLY WITH A SPOON. KEEP IT ASIDE

STEP 2: PRESSURE COOK THE POTATOES. ONCE COOKED , COOL AND GRATE THEM. TO THIS ADD CHILLIES, CORRIANDER,GINGER PIECES,KASURI METHI, AAMCHUR,SAUNF,HING,TURMERIC SALT AND MIX EVERYTHING WELL.

STEP 3: STUFF THIS MASALA INSIDE THE CAPSICUM UPTO THE BRIM.

STEP 4: TAKE A KADAI, ADD OIL, CHOPPED ONIONS. GINGER PASTE, SALT AND SAUTÉ TILL THEY ARE DONE. THEN ADD TOMATOES,TURMERIC, LITTLE WATER AND COOK TILL THE TOMATOES BECOME SOFT. NEXT ADD SALT, DHANIA PDR, JEERA PDR, KASHMIRI RED CHILLI PDR, GARAM MASALA , MIX AND SAUTÉ FOR SOMETIME (TILL OIL IS RELEASED) MIXTURE SHOULD BE SEMI GRAVY. TRANSFER THIS GRAVY TO A BOWL AND KEEP IT ASIDE.

STEP 5: TAKE A PAN MEANT FOR SHALLOW FRYING ( SUITABLE FOR PLACING CAPSICUM) WITH LITTLE DEPTH POUR LITTLE OIL AND PLACE THE STUFFED CAPSICUM ONE BY ONE AROUND THE PAN. COOK THE CAPSICUM ON A LOW/MEDIUM FLAME COVERING IT WITH A LID. TURN THEM SIDE TO SIDE INBETWEEN SO THAT CAPSICUM GETS COOKED FROM ALL SIDES. COLOUR OF CAPSICUM CHANGES FROM DARK GREEN TO LIGHT GREEN.

STEP 6: WHEN THE CAPSICUM ARE COOKED WELL, ADD THE GRAVY ON TOP AND GENTLY MIX. CLOSE THE LID AND ALLOW THE GRAVY TO BLEND WITH CAPSICUM. ADD CHOPPED CORRIANDER AND 1 SP OF LEMON JUICE.

SERVE HOT WITH ROTIS/CHAPATIS/PULKAS.

HOW TO MAKE CHOLE..

METHOD:
STEP 1: TAKE 1 CUP OF KABULI CHANNA / CHOLE AND SOAK IT OVERNIGHT.

INGREDIENTS TO MAKE CHOLE
1. KABULI CHANA - 1 CUP
2. DALCHINI - 1 PC
3. CLOVE - 4
4. JEERA 2 TSP
5. BIG ELAICHI - 2
6. ANAARDANA - 2 TSP
7. RED. CHILLI POWDER
8. JEERA POWDER
9. DHANIA POWDER
10. SUGAR - 1 TSP
11.TURMERIC POWDER
12. CHOLE MASALA - 4 TSPS ( ANY BRAND) I USE TATA SAMPANN CHOLE MASALA)
13. TOMATOES ( HYBRID) - MEDIUM SIZED 3
14. GINGER - CUT GINGER INTO THIN LONG PCS
15. GREEN CHILLIES - 2 SLIT THE CHILLIES
16. CORRIANDER LEAVES
17. ONIONS - 1/2 KG
18. KASOORI METHI
19 . HING
20. LIME - 1
METHOD:

STEP 1: IN A PRESSURE COOKER, ADD THE SAOKED CHANNA , PINCH OF SALT, DALCHINI , CLOVES , BIG ELAICHI , LITTLE HINGAND PC FOR UPTO 5 WHISTLES. ( DO NOT OVERCOOK IT).

STEP 2: TO A KADAI, ADD 4 TSPS OF OIL,FINELY CHOPPED ONIONS, GINGER PCS, GREEN CHILLIES LITTLE SALT AND SAUTÉ FOR FEW MNTS.
THEN ADD CHOPPED TOMATOES , LITTLE WATER AND COOK TILL TOMATOES BECOME SOFT.

STEP 3: TO A MIXIE ADD 2SPS OF ANAARDANA ( AVAILABLE IN BIG BASKET ) ALONG WITH CHOLE MASALA POWDER AND POWDER IT.

STEP 4: WHEN TOMATOES HAVE BECOME SOFT, MASH IT ,AND ADD TURMERIC,DHANIA PDR, JEERA PDR, RED CHILLI PDR, 2 TSPS OF OIL AND COOK FOR FEW MNTS. ADD WATER IF REQUIRED.

STEP 5: REMOVE THE CLOVES, ETC FROM COOKED CHANA. PRESERVE THE WATER. ADD CHANA TO THE KADAI . THEN ADD POWDERED MASALA, CRUSHED KASURI METHI, SALT, SUGAR AND WATER( IN WHICH CHANA HAS BEEN COOKED) , MIX EVERYTHING WELL AND COOK FOR SOMETIME. CHANNA HAS TO ABSORB THE MASALAS AND OIL IS RELEASED. IF THE GRAVY IS LITTLE WATERY, EITHER ADD 2-3TSP OF CORNFLOUR MIXED IN WATER OR TAKE SOME COOKED CHANA AND GRIND THEM (COARSELY) OR EVEN MASH THEM WELL AND IT TO THE GRAVY TO GET THE PERFECT CONSISTENCY.

STEP 6: WHEN GRAVY IS DONE, GARNISH IT WITH FEW MORE GINGER PCS, AND CHOPPED CORRIANDER.

SERVE HOT WITH POORIS , CHOPPED ONIONS AND PC OF LIME.

ADDING A TEA BAG WHILE COOKING CHANA IS OPTIONAL.

HELLO EVERYONE..TODAYS RECEIPE IS POORI CHOLE
INGREDIENTS FOR MAKING POORIS

1. WHEAT ATTA - 1 CUP
2. RAVA - 2 TSP
3. SALT - 1 TSP
4. SUGAR - 1/4 SP OR LESS
5. OIL TO FRY

METHOD:

STEP 1: IN A BOWL, ADD ATTA, SALT RAVA, SUGAR AND LITTLE WATER TO MAKE A STIFF DOUGH. LEAVE IT ASIDE FOR 20 MNTS.

STEP 2: AFTER 20 MNTS, MAKE BALLS FROM DOUGH FLATTEN THEM AND ROLL INTO POORIS AND DEEP FRY.

HELLO EVERYONE TODAY’S RECEIPE IS VEGETABLE PULAO

INGREDIENTS U NEED:
1. BEANS - 1/2 KG
2. CARROTS - 1/2 KG
3. POTATOES - 2
4. CAPSICUM - 1
5. CAULIFLOWER FLORETS
6. ONIONS - 2
7. PUDINA LEAVES
8. CORRIANDER LEAVES
9. GREEN CHILLIES - 4-5 AND PEASG
10. DALCHINI 1 BIG PIECE
11. CLOVE - 5-6
12. JEERA - 2TSP
13. STONE FLOWER- 2
14. GINGER
15. BAYLEAVES - 2
16. BASMATI RICE - 2 CUPS
17. OIL
18. GREEN ELAICHI - 4
19. SAUNF - 1TSP
WASH AND SOAK BASMATI RICE FOR 1 HR.

METHOD:
STEP 1: CUT THE VEG INTO DICES OR LONG PIECES.

STEP 2: TO A MIXER JAR, ADD 1 CHOPPED ONION, DALCHINI,CHILLIES, CLOVE,JEERA, STONE FLOWER,PUDINA ,CORRIANDER,GINGER ,ELAICHI , SAUNF AND GRIND.

STEP 3: TAKE A KADAI, ADD 3TSP OF OIL, BAYLEAVES, 1SP JEERA,2 CLOVES. TO THIS, ADD THE GROUND MASALA , LITTLE SALT AND SAUTÉ ON A MEDIUM FLAME TILL THE RAW SMELL IS GONE. THEN ADD THE VEGETABLES,PEAS SALT AND MIX EVERYTHING. CONTINUE TO MIX TILL THE VEG ARE COOKED. VEG SHOULD BE SLIGHTLY CRUNCHY NOT SOGGY. VEG CAN BE STEAM COOKED TOO BUTNOT BOILED.

STEP 4: AFTER THE VEG AND MASALA ARE MIXED WELL, ADD HOT WATER, ( REQUIRENT OF WATER DEPENDS ON QUANTITY AND QUALITY OF BASMATI ) SALT , 3 TSPS OF OIL/GHEE. ADD BASMATI RICE TO THIS AND COOK TILL IT IS ALMOST DONE( 90%). ( KEEP STIRRING INBETWEEN GENTLY ) TURN OFF THE FLAME, COVER THE LID TIGHTLY AND ALLOW IT TO GET COOKED COMPLETELY.

VEG PULAO IS NOW READY TO BE SERVED WITH CUCUMBER RAITA..

HELLO EVERYONE..TODAY’S RECEIPE IS THE FAMOUS SOUTH INDIAN DISH BISI BELE BHATH.

INGREDIENTS TO MAKE THE POWDER:

1. HING 1 TEA SPOON
2. OIL - 2 TSP
3.CINNAMON 5-6 PIECES (MEDIUM SIZED)
4.CLOVES 8-10
5. CHANADAL-2 TSPS. (TABLE SPOON)
6. URAD DAL -2 TSPS
7. NUTMEG - 1/2
8. GREEN ELAICHI -4
9. POPPY SEEDS (GASAGASE) - 1 TSP
10. JEERA - 1 TSP
11. TURMERIC - 1 TSP
12. CORRIANDER SEEDS - 3/4 CUP
13. GUNTUR CHILLY - 10-12
14. BYADIGE CHILLY - 150 GMS
15. MARATI MOGGU - 1 PIECE
16. CURRY LEAVES.

METHOD :
STEP 1: IN A KADAI, ADD 2 TSPS OF OIL . ADD CINNAMON +CLOVES+CHANADAL ONE BY ONE AND FRY ON A MEDIUM FLAME. NEXT ADD ELAICHI AND URADDAL AND FRY TILL IT TURNS GOLDEN BROWN (BOTH CHANADAL AND URADDAL SHOULD BE FRIED TILL GOLDEN BROWN).

STEP 2: FILTER THE REMAINING OIL IN THE KADAI IN A SEIVE AND PUT BACK THE INGREDIENTS TO THE KADAI. (ONLY THE OIL TO BE REMOVED)
TO THE KADAI ADD NUTMEG,JEERA, POPPY SEEDS , MARATI MOGGU AND SAUTÉ . THEN ADD CORRIANDER SEEDS, GUNTUR CHILLIES ,CURRY LEAVES AND FRY. TURN OFF THE FLAME AND ADD HING AND TURMERIC AND MIX EVERYTHING WELL. LET IT COOL.

3. DRY ROAST THE BYADIGE CHILLY SEPARATELY IN THE KADAI TILL IT BECOMES CRISP. DO NOT BURN IT.

4. IN A MIXER JAR, ADD BOTH THE CHILLIES FIRST AND POWDER THEM COARSELY. THEN ADD ALL THE MASALAS (ALONG WITH THE CHILLIES) AND GRIND THEM TOGETHER
BISI BELE BHATH POWDER IS NOW READY.

VEG NEEDED : BEANS, CARROTS, PEAS , SWEET PUMPKIN, SWEET POTATOE, SMALL ONIONS (ALSO CALLED MADRAS ONION). TOMATOES, KNOL KHOL ANY OTHER VEG OF YOUR CHOICE.
OTHER ITEMS NEEDED:
1. TURDAL 1 CUP
2. RICE. 1 CUP
3. TAMARIND PULP
4. JAGGERY 2 TSP
5. HING
6. 3-4 TSPS OF GHEE
7. TURMERIC- 1 TSP
8. CURRY LEAVES
9. DRY RED CHILLY 2
10. BBB POWDER ( QUANTITY AS REQUIRED)

METHOD: CUT THE VEG INTO SMALL/MEDIUM PIECES.
IN A PRESSURE COOKER, ADD WASHED TURDAL, RICE, VEG, PEAS, TOMATO,TURMERIC, AND 2 SPS OF OIL ,MIX EVERYTHING THOROUGHLY AND PRESSURE COOK .

STEP 2: IN A VESSEL TAKE 1 GLASS OF WATER ADD SALT, TAMARIND PULP, JAGGERY AND 6-7 TSP OF BBB POWDER (OR AS REQUIRED) AND MIX. ADD THIS TO THE COOKED DAL AND VEG AND CURRY LEAVES AND COOK EVERYTHING TOGETHER FOR SOMETIME STIRRING IN BETWEEN.CONTINUE TO COOK TILL U GET THE AROMA.

STEP: 3 AFTER BBB IS COOKED WELL, SEASON IT WITH 4 TSPS OF GHEE, MUSTARD, DRY RED. CHILLIES AND HING. AGAIN MIX EVERYTHING TOGETHER WELL. CHECK AND ADJUST THE SALT. SERVE IT HOT WITH 1SP OF GHEE.

CUCUMBER RAITA, POTATO CHIPS OR KAARA BOONDI MAKE A DELICIOUS COMBINATION WITH BISIBELE BHATH!

HELLO EVERYONE..TODAY’S RECEIPE IS MAJJIGE HULI AND AAMBODE.
MAJJIGE HULI IS A FAMOUS DISH FOR LUNCH IN WEDDINGS , FESTIVALS AND OTHER FUNCTIONS IN SOUTH INDIA. AAMBODE IS A SPICY VADA, AND IS THE BEST COMBINATION WITH MAJJIGE HULI.

INGREDIENTS TO MAKE MAJJIGE HULI
1. WHITE PUMPKIN - 1 KG ( SHOULD BE FRESH)
2. CHANADAL - 1 CUP ( MEDIUM SIZE CUP)
3. GRATED COCONUT - 1 CUP
4. GREEN CHILLIES - 4
5. CORRIANDER SEEDS - 1 1/2 SP
6. JEERA - 1 TSP
7. PEPPER CORNS - 1 TSP
8. GINGER - 1 BIG PIECE
9. TURMERIC - 1 TSP
10. CURDS - 2 CUPS ( SHOULD NOT BE VERY SOUR)
11. CURRY LEAVES
12. MUSTARD - 2 TSP
13. HING - 1/2 SP

SOAK CHANADAL FOR 3 HRS.
————————————————
METHOD:

STEP 1: CUT THE PUMPKIN INTO MEDIUM SIZED PIECES LONG OR SQUARE (WITHOUT THE SKIN) PUT THEM IN A BIG VESSEL, ADD SALT CURRY LEAVES AND COOK . ( DO NOT OVER COOK THE PUMPKIN)

STEP 2: AFTER 3 HRS, DRAIN OUT THE EXCESS WATER FROM CHANADAL . TO A MIXER JAR, ADD CHANADAL, GRATED COCONUT, GINGER,GREEN CHILLIES, TURMERIC,PEPPER, JEERA, CORRIANDER SEEDS, CURDS ,SALT AND GRIND ADDING LITTLE WATER . IF THE CURD IS WATERY, THEN DO NOT ADD WATER. BUTTERMILK ALSO CAN BE USED IN PLACE OF CURD.

STEP 3: ADD THIS TO THE COOKED PUMPKIN, MIX EVERYTHING THOROUGHLY AND WARM IT UP FOR 5 MINUTES ON A LOW FLAME. DO NOT BOIL IT. CHECK SALT AND ADD BUTTER MILK IF REQUIRED .

STEP 4: SEASON IT WITH A SPOON OF OIL, MUSTARD, AND HING .

DO NOT BOIL OR HEAT MAJJIGE HULI. ADD HOT RICE TO IT INSTEAD.

INGREDIENTS FOR AAMBODE:

1. CHANADAL- 1 CUP ( QUANTITY AS PER YOUR REQUIREMENT)
2. GINGER - 1 PIECE - CHOPPED
3. CURRY LEAVES - CHOPPED
4. GREEN CHILLIES - 4 OR MORE- AS PER YOUR TASTE - CHOPPED
5. GUNTUR CHILLIES - 2
6. PUDINA - FEW LEAVES - CHOPPED
7. SALT
8. AKKI HITTU / RICE FLOUR - 2TSP
9. GHEE - 1 TSP

SOAK CHANADAL IN ENOUGH WATER FOR 1 HR.
—————————————————————————-

METHOD:

STEP 1: CHECK IF THE DAL HAS BECOME SLIGHTLY SOFT.

STEP 2: DRAIN OUT THE EXCESS WATER FROM THE DAL IN A SEIVE AND LEAVE IT ASIDE FOR 10 MINUTES .

STEP 3: TO A MIXIE JAR, ADD CHANADAL, GINGER PIECES, CHILLIES, PUDINA, CURRY LEAVES, AND GRIND COARSELY WITHOUT ADDING ANY WATER. GRINDING LIKE CHUTNEY WILL MAKE AAMBODE SOGGY.
DO NOT ADD WATER.

STEP 4: PUT THIS DAL TO A BOWL, MIX RICE FLOUR , GHEE AND SALT IN A CUP TOGETHER AND ADD THIS TO THE DAL. ADDING THIS WILL MAKE DAL CRISPY. AFTER MIXING EVERYTHING LEAVE IT ASIDE FOR 1/2 HR.

STEp 5: HEAT OIL IN A KADAI, MAKE SMALL BALLS, FLATTEN THE BALL ON YOUR PALM, PUT IT IN THE KADAI AND DEEP FRY ON A LOW/MEDIUM FLAME TILL THEY TURN GOLDEN BROWN.

ENJOY MAJJIGE HULI WITH AAMBODE ON A PLANTAIN LEAF..

HELLO EVERYONE.. TODAY’S RECEIPE IS SWEET CORN PULAO WITH VEG KADAI..

INGREDIENTS FOR PULAO
1. SWEET CORN - 1
2. BAYLEAVES - 2
3. GINGER PIECES
4. CLOVE - 2
5. GREEN ELAICHI - 1
6. GREEN CHILLIES - 2 (SLIT)
7. BASMATI RICE - 1 CUP
8. OIL/GHEE - 2TSP

INGREDIENTS FOR VEG KADAI
1. VEG- BEANS, CARROTS, POTATOES,CAULIFLOWER, CAPSICUM AND ONIONS, TOMATOES PEAS AND BABY CORN. ( QUANTITY OF VEG OF YOUR CHOICE)
CUT ALL THE VEG INTO MEDIUM SIZED CUBES OR WHATEVER SHAPE U PREFER.

MASALAS TO MAKE POWDER
1. CORRIANDER SEEDS - 1TSP
2. JEERA - 1TSP
3. PEPPER CORNS - 6-7
4. DRY RED CHILLIES 7-8
DRY ROAST THE MASALAS ONE BY ONE AND POWDER .

METHOD TO MAKE VEG KADAI

STEP 1: IN A KADAI , ADD LITTLE OIL, 3 FINELY CHOPPED ONION, GINGER GARLIC PASTE , SALT AND SAUTÉ TILL ONIONS TURN BROWN. ADD 2 FINELY CHOPPED TOMATOES AND COOK TILL TOMATOES BECOME SOFT. ADD 1 SP OF HALDI POWDER , AND FEW PIECES OF CASHEW OR MELON SEEDS AND SAUTÉ FOR 5 MINUTES. LET IT COOL.

STEP 2: GRIND IT TO A FINE PASTE

STEP 3: IN THE SAME KADAI, ADD 2 TSP OF OIL, ALL THE VEG ONE BY ONE INCLUDING ONE DICED ONION, LITTLE SALT AND SAUTE TILL THE VEG ARE COOKED BUT CRUNCHY. DO NOT ADD WATER TO VEG OR PRESSURE COOK THEM.

STEP 4: ADD THE MASALA POWDER TO VEG AND MIX FOR 5 MINUTES. NEXT ADD THE ONION TOMATOE PASTE AND MIX . NEXT ADD JEERA PDR - 1 TSP, DHANIA PDR - 1 TSP, RED CHILLI POWDER -2 TSP, 1/2 SP OF SUGAR, CRUSHED KASOORI METHI , 1 GLASS OF HOT WATER AND COOK ON A LOW FLAME FOR 20 - 30 MINUTES MIXING IN BTWEEN TILL OIL IS RELEASED.

CHECK SALT, ADD HALF CUP OF HOT WATER IF SUBJI IS TOO THICK TO GET THE RIGHT CONSISTENCY. LASTLY ADD 1TSP OF GARAM MASALA, AND CHOPPED CORRIANDER.

STEP 5: ADD 2 TSP OF FRESH CREAM OR AMUL CREAM AND MIX EVERYTHING THOROUGHLY.

METHOD TO MAKE PULAO

STEP 1: WASH AND SOAK BASMATI RICE FOR 45 MINUTES.

STEP 2: IN A BIG VESSEL ADD 2 SP OF OIL/GHEE, BAYLEAVES, ELAICHI, CHOPPED GINGER, CHILLIES, CLOVES AND SAUTÉ FOR 2 MINUTES ON A MEDIUM FLAME. ADD ENOUGH HOT WATER, SALT AND SWEET CORN AND BOIL FOR ABOUT 5 MINUTES OR TILL CORN IS COOKED.

STEP 3: AFTER 45 MINUTES ADD BASMATI RICE, ( CHECK SALT BEFORE ADDING RICE) LITTLE OIL AND COOK TILL THE RICE IS 90% DONE. TURN OFF THE FLAME AND DRAIN OFF THE EXCESS WATER ( IF ANY) COVER THE LID TIGHTLY AND ALLOW THE RICE TO COOK COMPLETELY. DO NOT DISTURB IT FOR 20 MTS - HALF HR.

AFTER HALF AN HOUR , STEAMING HOT , CORN PULAO IS READY.

SERVE IT HOT WITH VEG KADAI, SLICED RAW ONION AND A PIECE OF LIME.

HELLO EVERYONE.. TODAY’S RECEIPE IS GOJJU AVALAKKI. IT IS USUALLY PREPARED ON EKADASHI AND ALSO FOR BREAKFAST.
ITS A SOUTH INDIAN DISH WITH SWEET AND TANGY FLAVOURS.

INGREDIENTS:
1. THICK AVALAKKI - 1/2 KG ( POHA)
2. TAMARIND PASTE - 4 TSP
3. JAGGERY - 1/2 CUP
4. RASAM POWDER- 2 TSP
5. PEANUTS- 1CUP
6. CURRY LEAVES
7. CORRIANDER
8. DRY COCONUT - 1/2 GRATED
9. RED DRY CHILLIES - 2
10. SALT
11. HING
12. OIL - 5-6 TSP
13. MUSTARD - 2TSP
14. URADDAL - 2TSP
15. TURMERIC - 1TSP

METHOD:

STEP 1: IN A MIXIE JAR ADD THE AVALAKKI LITTLE BY LITTLE AND GRIND IT COARSELY. (.DO NOT POWDER IT.COMPLETELY ) CONSISTENCY SHOULD BE COARSE. THEN WASH THE AVALAKKI IN A SEIVE AND ALLOW THE WATER TO DRAIN COMPLETELY.

STEP: 2: IN A BIG VESSEL ADD 1 GLASS OF WATER, TAMARIND PASTE, SALT , AND GRATED OR POWDERED JAGGERY MIX EVERYTHING AND LEAVE IT FOR ABOUT 20 MINUTES. AFTER JAGGERY HAS MELTED COMPLETELY ADD RASAM POWDER AND AGAIN MIX.

STEP 3: IN A KADAI, TAKE 4-5 TSP OF OIL, ADD PEANUTS FIRST AND FRY. WHEN PEANUTS ARE HALF DONE, ADD URADDAL, MUSTARD, CHILLIES, TURMERIC, HING AND CURRY LEAVES AND FRY TILL THEY ARE DONE.

STEP 4: IN THE SAME KADAI, DRY ROAST THE DRY GRATED COCONUT TO A GOLDEN BROWN COLOR.

STEP 5: ADD THE POWDERED AVALAKKI TO THE PREPARED WATER, ADD LITTLE SALT, MIX EVERYTHING COVER THE LID AND KEEP IT ASIDE FOR SOMETIME. AVALAKKI SHOULD ABSORB THE WATER.

STEP 6: AFTER 1/2 AN HOUR , ADD THE PEANUTS ETC TO AVALAKKI AND MIX EVERYTHING TOGETHER. CHECK FOR SALT. FINALLY ADD THE DRY COCONUT AND GARNISH WITH CHOPPED CORRIANDER.

ONCE IT IS READY , TRANFER THE AVALAKKI TO A BIG KADAI, SPRINKLE SOME WATER, ( IF NECESSARY) COVER THE LID AND JUST WARM IT UP. IT DOES NOT HAVE BE HOT.

THIS DISH IS PREPARED DURING GANESHA FESTIVAL AND SERVED AS PRASADA TO PEOPLE WHO VISIT US.

GOOD MORNING EVERYONE..TODAY’S RECEIPE IS MYSORE KOOTU..THIS DISH IS USUALLY PREPARED ON FESTIVALS, AND FUNCTIONS AS THE MAIN DISH. IT IS ALSO MADE IN TEMPLES ACROSS SOUTH INDIA.

INGREDIENTS
VEG
1. BEANS- 1/4KG
2. CARROTS- 1/4KG
3. BEETROOT- 1 MEDIUM SIZE
4. KNOL KHOL- 2
5. SWEET POTATOE- 1 BIG
6. CHOW CHOW ( SEEME BADANEKAAI)- 2
7. SWEET PUMPKIN - 1/4 KG
8. PEANUTS- 1 CUP
9. GRATED COCONUT - 1 CUP
10. TURDAL- 2 CUPS
11. TAMARIND - 1 TSP
12. JAGGERY - 1TSP ( MORE JAGGERY CAN BE ADDED IF U WANT KOOTU TO BE SLIGHTLY SWEET)

INGREDIENTS TO MAKE POWDER FOR KOOTU

1. BYADIGE DRY RED CHILLIES -1/4CUP
2. GUNTUR DRY RED CHILLIES - 1/4 CUP
3. CORRIANDER SEEDS - 2 TSP
4. URAD DAL- 2 TSP
5. PEPPER CORNS - 8- 10
6. JEERA - 1 TSP

DRY ROAST ALL THESE MASALAS ONE BY ONE AND MAKE POWDER. ADD GRATED COCONUT AND WATER TO THIS AND GRIND. KEEP IT ASIDE.
METHOD:

STEP 1- CUT ALL THE VEG INTO MEDIUM SIZED PIECES, AND PRESSURE COOK THEM WITH TURDAL AND PEANUTS.

STEP 2- TRANSFER THE COOKED VEG AND DAL TO A BIG VESSEL , ADD SALT, TAMARIND PASTE, JAGGERY, GROUNDED MASALA AND MIX THOROUGHLY. BRING IT TO A BOIL ON A MEDIUM FLAME STIRRING INBETWEEN.

SEASONING IS OPTIONAL

MYSORE KOOTU TASTES GREAT WITH PAAPAD