tomato pickle.

ingredients:-

2 kgs ripe tomatoes

10-12 red chillies

1 tsp mustard seeds

1 tsp sesame seeds

1/2 tsp fenugreek seeds

1/2 tsp asafoetida

1/2 tsp turmeric

2 tsp of tamrind extract

3-4 tsp oil

salt to taste.

method:-

take little oil in a pan.add mustard seeds,sesame seeds,fenugreek seeds,turmeric,red chillies and asafoetida and fry till mustard seeds starts popping.

cool it and grind it into powder.

take oil in another pan.add chopped tomatoes and salt.cook till tomatoes are soft and it starts leaving oil .

then add tamrind extract and cook for another 5 min's.

add ground powders ,mix well and cook for another 10 min's.

cool in a room temperature and store it in a air tight container.

u can consume it immediately but it tastes greater after 2-3 days.

keep refrigerated.it remains good for 3-4 months.

cutlet

hi friends,
this is a simple veg cutlet.it is very easy to make and its healthy too.you may vary the ingredients according to your taste.

ingredients:-

1 beetroot grated

3 potatoes(boiled and mashed)

1/4 cup green peas

3-4 green chillies

1 tsp chana dal

1 tsp uriddal

1/2 tsp mustard seeds

2-3 garlic pods

1 tsp garam masala

1 tsp corriander powder

1/2 tsp turmeric

0il

salt to taste

bread crumbs.

method:-

heat oil in a pan.add chana dal,uriddal and mustard seeds.when the mustard seeds start popping up ,add garlic and fry for a minute.

now add grated beetroot and slitted green chillies to it.

then add green peas and mashed potatoes ,garam masala,corriander powder and salt and mix well.

remove from heat and cool down.

make a lemon sized ball and flatten it.

dip it in breadcrumbs and shallow fry till both sides are done.

serve hot with tomato ketchup.

vemicelli payasam

ingredients:-

5-6 cups milk

1 cup vermicelli

1 tin condensed milk

2 tsp sugar(optional,as condensed milk contains sugar)

2 tsp ghee

cardomons 2-3(crushed)

almonds(chopped)

cashews(chopped)

method:-

heat ghee in a pan.and roast vermicelli in it till golden brown.

fry almonds and cashews in ghee and keep aside.

take another pan and bring milk to boil for 10 min's.

add roasted vermicelli to it and cook for 5 min's.

now add condensed milk,sugar and cardamom seeds to it and cook for another 2-3 min's.

remove from heat and garnish it with cashew and almond pieces.

u may also add raisins to it.

serve hot or chilled.

brinjal bharta

ingredients:-
1 brinjal
1 onion
1 tomato
1-2 green chillies
1/2 tsp turmeric
1 tsp red chilli powder
1 tsp garam masala
oil
salt to taste
corriander leaves for garnishing.
method:-
smear brinjal with oil.and then roast it on a medium flame.
keep rotating until it gets roasted properly.
then remove from flame.and then remove the skin and mash it.
heat oil in a pan.add onions and fry till translucent.then add green chillies to it. add tomatoes and cook till it is soft.
then add turmeric,red chilli powder , garam masala and salt and mix properly.
then add the mashed brinjal and stir properly and fry for 4-5 min's on medium heat.
garnish it with corriander leaves.

egg bhurji

ingredients:-
6 eggs
1 onion
1 tomato
1 green chilli
1/2 tsp turmeric
1 tsp red chilli powder
1 tsp garam masala powder
oil
salt to taste
corriander leaves for garnishing.
method:-

• beat eggs in a bowl and keep it aside.
• heat oil in a pan,add slitted green chilli to it.
• then add onions and fry it till translucent.
• then add tomatoes and fry till tomatoes are soft.
• then add turmeric,red chilli powder and garam masala powder and mix well.
• then add the beaten eggs to it and mix well.
• let the beaten eggs to set a little and then turn it on the other side,breaking into smaller pieces until cooked well.
• garnish it with corriander leaves.

peas pulao

ingredients:-

basmati rice -1 cup

onions -1

peas -1/2 cup

green chillies -2

cumin seeds -1 tsp

black peppercorns -1/2 tsp

ginger garlic paste -1 tsp

cloves -3-4

cinnamon stick -1 inch

bay leaves -2

ghee -3 tblsp

salt to taste

method:-

• heat ghee in a pan.
• add cumin seeds,pepper corns,bay leaves,cloves and cinnamon stick to it and fry a little.
• then add onions and green chillies and saute.
• now add ginger garlic paste and fry well.
• then add green peas and mix well.
• now add rice(washed) and fry a little.
• now add 1 1/2 cups of water and salt.and pressure cook till 2-3 whistles.
• garnish it with corriander leaves.

chicken 65

hi friends,

this is my first chicken recipe in this blog. chicken is my all time favourite.especially the chicken starters.this is simple and a very easy chicken starter.actually i make chicken 65 by deep frying the marinated chicken pieces.but this time i tried this andhra style chicken 65 and it came out really good.

ingredients:-

chicken 1 lb

for marination:-

lemon juice - 3 tblsp

turmeric powder -1/2 tsp

red chilli powder -2 tsp

corriander powder -1 tsp

salt to taste

for main preparation:-

oil - 2 tblsp

green chillies-3 no's

tomato ketchup -5 tblsp

for tempering:-

3 tblsp oil

mustard seeds-1 tsp

few curry leaves

dried red chillies-2 no's

method:-

• cut chicken into bite sized pieces.
• marinate it with lemon juice,salt,red chilli powder,corriander powder and turmeric for atleast 5 min's.actually more it marinates more it tastes better.so u can marinate it for 4 hrs or more or even overnight in the fridge.
• transfer the above to a microwave safe dish, cover, and microwave it on high for 5 mins till chicken is almost done.
• remove from the microwave.drain and discard all the fluid.
• take oil in a pan.add mustard seeds.when it starts popping up,add dried red chillies and curry leaves.
• once the curry leaves are well fried,add the microwaved chicken pieces and shallow fry for 5 mins.you can add little oil to it.
• when the chicken is almost done add green chillies to it.and fry for another 2 min's.
• now add tomato ketchup directly over the chicken allow it to coat the chicken.
• continue frying for another 2 min's till all the ingredients are well mixed and the chicken is moist,but well cooked.
• serve hot.

vermicelli upma

ingredients:-

1 cup vermicelli

2 tsp urid dal

1 tsp mustard seeds

1 tsp jeera

1 green chilli

few curry leaves

few drops of lemon juice

oil

salt to taste

corriander leaves for garnishing.

method:-

• heat oil in a pan.add mustard seeds.when it pops add uriddal,jeera,green chilli and curry leaves.
• then add vermicelli and fry till it changes it colour.
• now add 2 cups of water and few drops of lemon juice and cook it covered on low heat.
• stir occasionally and cook until it becomes soft.
• add salt and garnish it with corriander leaves.

we can also add onions and vegetables like green peas,carrots,beans to it.

palak paratha

ingredients:-

1 cup spinach leaves

2-3 green chillies

3 cup's wheat flour

ghee

salt as per taste

method:-

wash palak leaves and blanch it and refresh it in cold water.then drain and grind it along with green chillies into a thick paste.

mix wheat flour,salt,ghee and the pureed palak to a soft dough.keep it covered with a moist cloth for 30 min's.

divide the dough into small balls.

roll out each balls into small puris.apply ghee and fold it into half.then fold it again into quarter and keep aside for 5 min's.

then reroll into full size.

heat a tawa.put paratha over it.spread some ghee over the paratha and turn again and apply some ghee on the other side too.

fry till both sides are evenly cooked.

serve hot with yogurt.

masala dosa with onion and potato bhaji.

hi friends,

masala dosa is one of my favourite.i make it very often.it goes well with onion and potato bhaji or chutney.it is very tasty and a healthy breakfast.there are many methods of making it.this is the one which i usually prefer making it.

ingredients for masala dosa:-

3 cups raw rice

1 cup urid dal

1 tsp fenugreek seeds(methi)

1 tsp jeera

5-6 tsp semolina(rava)

2 tsp sugar

method:-

• soak rice,uriddal and methi for atleast 5-6 hrs.grind it along with rava,jeera and sugar to a smooth paste and keep overnight.
• heat tawa.sprinklewater.spread one ladle of ground batter into a thin layer.close and cook for a minute.pour 1 tsp of oil along the sides and the centre.
• place 2 tblsp's of onion and potato bhaji on the top of the dosa and fold it into half.
• serve hot with coconut chutney.

recipe for onion and potato bhaji:-

ingredients:-

1 tsp oil

1 tsp urid dal

1 tsp mustard seeds

1 tsp jeera

1/2 tsp turmeric

2 green chillies

few curry leaves

2 onions

1 tomato

2 potatoes(boiled and peeled)

salt to taste

corriander leaves for garnishing.

method:-

• take oil in a pan.add uriddal and mustard seeds and jeera.when it starts to crackle add slitted green chillies and curry leaves.
• then add onions and fry till translucent.then add turmeic and tomatoes fry till tomatoes are done.then add boiled potatoes and salt and mix properly.cook for 5 min's.
• garnish it with corriander leaves.

prawns tawa fry

hi friends,
this is a simple,but very tasty prawns dish.it can be served as a starter.
ingredients:-
1 lb prawns cleaned and deveined
1/2 tsp turmeric powder
2 tsp redchillie powder
few drops of lemon juice
semolina
salt to taste
oil
method:-

• first marinate the prawns in turmeric,red chillie powder,lemon juice and salt for atleast an hour.
• take oil in a tawa.dip the marinated prawns in the semolina and fry it on both the sides till it is done.
• serve hot.

pulikoddel

hi friends,

this recipe is popular among kokanis from south kanara.this is a sweetish,spicy ,sour gravy.this recipe is made using ash gourd.

ingredients:-

2 cups big pieces of ash gourd

1/2 cup grated coconut

3 tsp corriander seeds

2 tsp urid dal

2 tsp chana dal

1/2 tsp turmeric powder

3 tsp sesame seeds

1 tblsp rice

1/2 tsp jaggery

1/2 tsp oil

lemon sized tamrind

1/2 tsp mustard seeds

little asafoetida

few curry leaves

salt to taste

method:-

• first take littleoil in a pan.fry corriander seeds,uriddal,chanadal,turmeric,sesame seeds, rice and hing, till nice aroma comes out of it.then add grated coconut and grind it with tamrind to a thick paste.
• cook ash gourd till it is cooked but not mushy.when they are cooked add the ground paste,jaggery and salt.cook for about 5 mins.
• heat oil in a pan,add mustard seeds.when they start popping add curry leaves.pour this seasoning over the gravy.

onion bajjis

ingredients:-
2 onions
1/2 tsp turmeric powder
1 tsp red chillie powder
3-4 big tblsp gram flour
1 green chillie
salt to taste
oil
method:-

• first cut onions.
• add slitted greenchillies,salt,turmeric powder,red chillie powder and mix properly .
• then add gram flour and add little water and make a thick batter. heat oil in a pan.very carefully drop spoonfulls of the mixture into the hot oil.
• and deep fry the bajjis.
• drain it on a paper towel.

homemade gulabjamuns

hi friends,
me and my husband likes sweet very much,especially the homemade sweets.i usually prepare gulabjamuns using the readymade mix which are easily available.This time i tried making gulabjamuns using milk powder and all purpose flour.the recipe is very simple and the ingredients are also easily available.the below recipe yields around 30-35 gulabjamuns.
ingredients:-
2 cups milk powder
1 cup + 1/2 tblsp all purpose flour(maida)
1/2 tsp baking soda
1/2 cup milk
1 tblsp ghee or melted butter
oil for frying
sugar syrup ingredients:-
2 cups sugar
2 cups water
1 tsp cardamon powder
few strands of saffron(optional)
method:-
mix milk powder,flour,baking soda,and ghee in vessel.mix it with u'r hands till it forms crumble.add milk little by little to make a soft dough out of it.cover and keep the dough aside for atleast half an hour.then make small balls out of it and deep fry it in oil till golden brown.
take a heavy bottom pan,add sugar,water,cardamon powder and saffron stands and bring it to boil.boil it for atleast 10-15 mins.
transfer the gulabjamuns to the sugar syrup.it must be fully immersed in the syrup.it will take sometime for the sugar syrup to be absorbed in the gulabjamuns.
u can enjoy the gulabjamuns either hot or cold.It will go best with vanilla icecream.

malai prawns curry

ingredients:-

500 gms prawns

2 onions chopped

1 tomato chopped

2 tblsp ginger garlic paste

1/2 tsp turmeric powder

2 tsp red chillie powder

1 tsp garammasala powder

1 tsp dhania(corriander) powder

1 cup coconut milk

few curry leaves

oil

salt to taste

corriander leaves for garnishing

method:-

• peel and clean the prawns.then marinate the same with turmeric ,red chillie powder,and salt and keep aside.
• take oil in a pan.add ginger garlic paste,curry leaves and onions.
• fry onions till translucent.then add tomatoes and cook till tomatoes are done.
• then add turmeric powder,red chillie powder,garammasala powder and corriander powder and saute till a nice aroma comes out of it.
• then add marinated prawns and cook till the prawns are done.
• lastly,add coconut milk and bring it to boil.garnish it with corriander leaves.

patravodo

hi friends,
patravodo is a konkani speciality. me and my husband like it very much.I was very happy when i got the colacasia leaves here in holland. .there are 2 methods of making it.many people often do the steamed one.but i steam,cut it and fry it like this:-

ingrdients:-

colacasia leaves-atleast 15-20 leaves to make 2 loaves(washed & veines removed)

3 cups raw rice

1 cup toordal(u can use chanadal,moong instead of toordal)

3 cups shreded coconut

10-15 redchillies

1 tsp turmeric

1 tsp asafoetida

1/2 tsp fenugreek seeds

3 tsp corriander seeds

2 tsp uriddal

lemon size tamrind

jaggery(it's optional)

method:-

• soak rice and toordal for atleast 5-6 hrs.take little oil in a pan,fry uriddal,fenugreek seeds,corriander seeds,asafoetida,redchillies and then grind it with grated coconut & rice and toordal & tamrind & little jaggery to a thick paste.
• then take a wide plate to place and smear the leaves.place the bigger leaves at the bottom and the smaller ones at the top.apply the batter on top of each and place them one above other.after applying the batter fold both the sides simultaneously and then fold the bottom side and roll it to the top.then steam them.the bigger loaf will take approximately 11/2-2hrs.and the smaller one will take less time.so the time to cook depends on the size of the loaf.to see if it's ready,pierce a knife ,if it goes in smoothly,then it means the leaves are done.
• then slice the hot loaf into smaller pieces.serve hot with oil(preferably coconut oil) or
• take oil in a pan,apply semolina(rava) to the pieces and fry it both the sides.

ragda patties

ingredients for patties:-
3 potatoes
1 tblsp corriander leaves
1/2 tblsp garammasala powder
1/4 tblsp cumin seeds(jeera)
1/4 tblsp turmeric powder
bread crumbs
oil
method:-
boil, peel and mash the potatoes.and then mix in the above ingredients and knead well into a dough.then add bread crumbs and knead again.divide the dough into balls.press each balls with hands so that it forms a shape of a round patty.heat oil in a pan.fry each pattyon both sides till it is golden brown.
ingredients for ragda:-
1 cup chickpeas(chana)
1/4 tblsp baking soda
1 tblsp chaatmasala powder
1 tblsp ginger garlic paste
1/4 cup curd
1 big onion
1 tomato
1/2 tblsp garammasala powder
1/4 tblsp turmeric powder
1 tblsp redchilli powder
corriander leaves
oil.
method:-
wash and soak chana overnight.then boil chana with baking soda in pressure cooker till soft. heat oil in a kadai.fry onions in it till light golden brown.then add ginger garlic paste and fry well.then add turmeric powder,chaat masala,red chilli powder,and garam masala and fry for 30 sec's.now add tomatoes and salt.cover and cook for 3-4 mn's till tomatoes are done.now add boiled chick peas, enough water and curd and mix well.cook and cover for another 3-4min's.garnish it with corriander leaves.
to serve,take a serving plate.put patties on it.then pour ragda over it.it goes well with tamrind chutney.

custard with caramalised pineapple

ingredients:-
for custard

1 litre milk

3 tbl spn's sugar

2 tbl spn custard powder

method:-

mix custard powder in few tbl spn's of milk and keep aside.heat milk in a saucepan add sugar and when the milk starts simmering add the custard mix and keep on stirring till the custard thickens.

for caramalised pineapple

1/2 cup butter

3/4 cup dark brown sugar

1 teaspoon vanilla extract

1&1/2 cup fresh pineapple,diced

method:-

in a saucepan melt butter and sugar.add vanilla.fold in diced pineapple and then cook till the mixture thickens.

then take a bowl.put caramalised pineapples and then pour the custard above it.keep it in fridge and serve chilled.

u can also add other fruits like figs,apples and also bananas.