Monday, October 24, 2011

ALOO CAPSICUM MASALA

ALOO CAPSICUM MASALA
Aloo with  capsicum makes a good combination,and is a north indian dish copes well with naans and chhapathis,and rice etc.
  • Aloo-2 nos-peeled and chopped in to pieces
  • Capsicum-4 nos chopped into  pieces
  • Jalapenos-3 nos
  • Red-1,orange-1 no.,green-1no.for extra spicyness
  • Tomato-1no.pureed
  • Onion-1nos
  • Ginger garlic paste-1 tsp
  • chilli powder-1 tsp
  • Corriander powder-2tsp
  • Jeera powder 1/2 tsp
  • Masala powder1/4 tsp
  • Salt
  • Oil 3 tbsp

Seasoning:

  • Mustard seeds-1/2 tsp
  • Jeeraseeds-1/2 tsp

Method:

  • Heat oil(2tbsp) in a pan,and after it is heated add mustard seeds and jeera,and let them splutter.
  • Then add chopped onion and fry till they are transculent.
  • Now add capsicum and jalapenos and cook in medium temperature till they are 70% cooked,take off and keep them aside.
  • Then again in the same pan add the left over 1 tbsp oil and add chopped aloo and cook covered till they are halfcooked,then add tomato paste and cook for another 5 minutes.
  • Now add the fried capsicum and jalapenos and mix well.
  • Lastly add corriander ,jeera ,chilli and masala powders and salt one by one,cook in low temperature and  mix them thoroughly.Cook for 5 min and switch off.Transfer in to a serving bowl.

  • Garnish with cilantro leaves. Serve hot with steamed rice or rotis..

Tuesday, October 18, 2011

BLACK EYED PEAS SUBZI

BLACK EYED PEAS SUBZI
The black eyed pea,is a subspecies of the cowpea,grown around the world.This small bean has a black circular "eye" at its inner curve.Serve this tasty and healthy dish with steaming hot cooked rice and rotis.
Ingredients:
  • Dried black peas-2 cups
  • Onion finely chopped -1cup
  • Oil-2 to 3 tbsp
  • Green chillies-2 to 3 minced
  • Chopped tomatoes/puree-1 cup
  • Ginger garlic paste-1 tbsp
  • Garammasala powder-1 tsp
  • Turmeric powder-1/4 th tsp
  • Jeera powder-ground-1/2 tsp
  • Dhania powder-1 tsp 
  • Chilli powder-1to 2 tsp 
  • SaltCurds-1/2 cup
  • Cilantro-2 tbsp
Method:
  • Soak black eyed peas for 6 hours.
  • Pressure cook the soaked black eyed peas with 2 cups of water for 2 whistles and let it cool.
  • Heat oil in a pan,and after it is heated,add chopped onion, and fry  in low heat until transculent.
  • Then add green chillies,ginger garlic paste ,saute well.
  • Then add dhania,jeera ,masala powders fry for 1 minute.
  • Next add tomato puree/pieces and cook until  mushy,and now add cooked black peas along with water and also add salt and cook until thick.I make this a bit dry.
  • After it is done,switch off the stove add curds,if u want it a bit thin n watery, and cilantro and serve.
  • Garnish with cilantro and serve.  

INDUS LADIES E BOOK -DIWALI SWEETS

"IndusLadies has compiled an eBook for this Diwali consisting of "100 Yummy Sweets & Desserts recipes", contributed by various Food Bloggers! Go ahead and download it @ http://www.indusladies.com/100diwalisweet.

Iam Happy that one of my recipes Ravva Laddu ,has been featured in this ebook.
Feel free to share it with your family & friends.
Have a wonderful Diwali!!"

Tuesday, October 11, 2011

HOME TIPS

HOME TIPS




  • To make crispy puris ,add 1 spoon of karachi ravva(upma ravva) per 100 gms of wheat flour.
  • While mixing flour for chappathis,add a little cool milk to the flour.The rotis will be soft.
  • Before cooking cauliflower,place the chopped pieces in boiled salt water,to remove smaller pests if any.
  • Store candles in fridge ,so that the candles will lasts for a longer time.
  • Cover the bookshelves with newspapers.every month while cleaning they will be very easy to remove off the old news papers or else the cleaning will be hectic.
  • For crispy dosas,soak 1 cup urad dal,3 cups of rice,2 spoons methi seeds & 1 spoon tur daal.
  • While cleaning the fridge,wipe off with water to which vinegar and salt are added.The fridge will be germ free.
  • When scars are caused by pen on clothes remove with a cotton wool dipped in spirit.
  • While changing the water (cleaning) in the acquarium pour the water to the plants in your house.
  • While wet clothing the rooms add 2 to 3 tsp of kerosene oil to the water.And while washing the bathrooms add kerosene oil to the water you wash.There will be no trace of ants,flies and mosquitoes.
  • Use the remaining shredds of the soap(left over last bits) by adding to the hot water,and store in a bottle.Shake well ,use this as a liquid soap.
  • Add a pinch of citric acid crystals to the water in the pressure cooker ,before placing the food containers before cooking.The sourness of the citric acid in the under water will keep the inside of the cooker shining.Or else add lime shred or a bit tamarind piece instead of citric acid crystals.

SOURCE:Magazines.. Newspapers

Friday, October 7, 2011

BOBBATLU

BOBBATLU
Bobbatlu..it is one of the most favourite and famous sweet especially for south indians..It is a sweet delicacy prepared for festivals and occassions..like marriages,gruhapraveshams etc.
INGREDIENTS:

For dough:
  • Maidha /all purpose flour-2 cups
  • Suji-1 tbsp
  • Salt- pinch
  • Oil- 1/2 cup
  • Ghee-2 tbsp
  • Water
For stuffing:
  • Channa daal/senaga pappu-2 cups
  • Sugar-2 cups
  • Elaichi powder 1/2 tsp
METHOD:
Preparing dough:
  • Place maidha,suji,and salt in a bowl..add water and make a dough.Knead well for soft bobbatlu.Pour 2 to 3 tbsp oil,on the dough mix well  and let it rest for 2 to 3 hours..it becomes soft when it is kept aside covered with a lid..
  • Meanwhile cook channa daal,with 4 cups of water for 15 to 20 minutes.When it is cooked ,remove from stove and take off the balance water from it.Add sugar to the cooked daal and mash/grind it to a paste.Donot add any extra water.Adding sugar to the cooked daal,makes it thin ,while mashing/grinding.Add elaichi powder and make lime sized balls after it is cool.We call this as Purnam.
  • After keeping the dough aside for 2 to 3  hours,take the maidha dough ,knead well and make it in to lemon sized  small balls.The consistancy of the dough should be very very soft and smooth  by this time .We call them as Chovi in telugu.
  • .Now heat tawa in a low to medium heat and apply oil/ghee on it.Take a plastic sheet/10"piece of banana leaf and apply oil on it.
  • Place the dough ball on the sheet/leaf and spread it on it with oily fingers,into a circle.Now place the jaggery dall in the middle and cover it with dough from all sides.Again with oily fingers(apply oil to the fingers of right hand) start spreading /pressing the ball into a big circle.
  • Then lift the leaf along with bobbattu and place it on the hot tawa in upside down direction,then sprinkle oil around the sides and cook both sides till nice golden colour .
  • Remove from tawa and serve hot.Generally ghee will give  the best taste to use for frying the bobbattu ,but use either ghee or oil according to preferred taste..