Recipes

Ragi Laddu :

This is a healthy snack for kids which contain ragi , jaggery and nuts all are really good for health.

Ingredients :
Ragi flour    :1 Cup
Jaggery       :1/2 cup
Seasame seeds :1 tsp
Elachi powder :1/2 tsp
Almonds       :5-6

Method :
**Roast the ragi flour with little ghee about for 2 mins.
**Roast almonds, seasame seeds and keep aside.
**Grind the jaggery, almonds and sesame seeds
   together and add this powder to ragi flour
**Also add elachi powder to the final mixture.
**Shape the mixture to make laddus.
**If needed add little ghee or milk for making laddus.

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Red Capsicum chutney:

Ingredients:

Red capsicum     : 2
Tomato               : 1
Green chillies      : 4-5
Tamarind pulp     : 1 tsp
oil                       : 2-3 tsp
coriander

for seasoning:
mustard seeds 1/4 tsp, jeera 1/4 tsp , urad dal 1/4 tsp,
roasted methi powder 1/4 tsp.
 Method:

**Add litte oil in a pan after oil gets heated,add chooped capsicum
    and tomato along with green chillies.

**Add little salt and tumeric to the above and cover
the lid and let it cook for 4-5 mins.

**Add coriander, tamarind pulp to the cooked content and
    blend it to form a paste.

**Heat oil. Add mustard and cumin seeds. When they stop spluttering,
    add asafetida.

**Add the chutney paste to the pan , add little methi powder
    and fry for a few minutes. when you get your desired consistancy
    take off the fire.

**Garnish with curry leaves .

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Kaddu ka Kheer :

Ingredients:

Grated Kaddu ( bottle gourd ) : 2 cups
Milk  : 4 cups
Condensed Milk : 1/2 cup
Sugar : 1/2 cup
Powdered Cardamom : 1/2 tsp
Dry fruits ( Almonds,Cashew nuts & raisins) : 1/2 cup
Green food color : 2-3 drops (Optional, I didnt add any)
Ghee or Butter  : 2 Tbsp

Method :
   ** Start heating the milk in a pan on low flame, keep stirring.
   ** Peal and remove the seeds from kaddu ( bottle gourd ) and
       grate it using a grater.
   ** Then squeeze the water from the kaddu ( bottle gourd ) and
       keep it aside.
   ** In a pan add ghee or butter then add dry fruits and fry for 2 mins.
   ** Then add the grated kaddu( bottle gourd ) and cook for 3-4 mins.
   ** When the kaddu( bottle gourd ) is cooked properly add
       hot milk after 2 mins add condensed milk and sugar.
   ** Cook for 10-15 mins then add green food color(optional) and
      mix it well.
   ** Refrigerate for 30 mins then Kaddu ki kheer is ready to serve

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 Gobi Manchurian:

Ingredients:

Cauliflower -1
capsicum - 1/2 (cut into pieces)
spring onions finely chopped - 1/4 cup
corn flour - 2 tsp
maida - 2 tsp
rice flour - 1/2 tsp
baking soda - 1/4 tsp
azinomoto - 1/4 tsp
soy sauce - 1tsp
tomato ketchup - 1 tsp
chilli sauce - 1 tsp
veniger - 2 tsps
ginger garlic paste -1 tsp
oil for deep frying

Method:

** Cut the cauliflower into florets and boil them for 2 mins
   drain the water and keep aside.
** In a bowl mix corn flour,maida , rice flour,salt,ginger-garlic paste,
   soy sauce, tomato sauce,chilli sauce,veniger,baking soda,
   azinomoto to form a thick batter.
** Heat oil for deep frying. Dip the florets into the prepared batter
   deep fry them and keep a side on a tissue paper.
** Now put a pan and add 2 tsp oil .When oil gets heated, add capsicum,
   garlic (cut into small peices), add spring onion .
** Let them cook for 2 mins.
** Now add soy sauce, tomato sauce/ketchup, chilli sauce,
    and saute for 1 minute.
** Finally add the fried florets into the pan and saute for 1-2 minutes
    and  you are done.
** Garnish with coriander and spring onions.

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BreadPizza: 
 

Ingredients:
White bread (used as base now) -4
Pizza Cheese
Pizza/pasta Sauce - 4 tsp
pepper powder- 1/2 tsp
olive oil-2 tsp
Capsicum(chopped long thin pieces) - 1/2 cup
onion (chopped long pieces) - 1/2 cup
Sweet corn (para boiled ) - 1/2 cup
tomato(deseeded and chopped) - 1/2 cup

Method:
**Toast the bread slices and keep a side.
**Mix all the vegetables except sweet corn(capsicum,tomato,oion )
  in a bowl and microwave them for 2 mins so that they will be cooked
  a little bit.
**Now add the sweet corn also to this mixture and add pepper powder
  and mix well.

 











**Now, to the toaste bread, spread pizza sauce as a layer and
   on top of  that, add 1-2 spoons of the vegetable mixture.
**On the top of that add shredded pizza cheese.
**Now place the silces in a oven/grill safe container and Grill
   for 7-9 mins.
**Serve hot with tomato ketchup.

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 Aubergine/Baby brinjal/Gutti vankay Dry curry:

Ingredients:
Aubergine/Baby brinjal/Gutti vankay - 6
oil - 4-5 tsp

For the powder(Stuffing):
 Urad dal - 2 tsp
Chana dal - 2 tsp
peanuts - 1/4 cup.
Dhaniya/Coriander seeds - 1 tsp
Khus khus/ Gasagasalu - 1 tsp
Aniseeds/Nuvvulu - 1 tsp
red chillies - 3-4
Dalchini/Chekka/Patta - 1 pod
dry coconut powder - 1 tsp
salt  -as per taste.

Method: 

** Dry roast all the above mentioned ingredients
     under the stuffing section.
** Let them cool and make a powder using mini mixi
     jar and keep it a side.
** Now, slit each brinjal into four sections lengthwise
     without cutting off the crown.
** Heat a pan with 2 tsp of oil. Add these slit brinjals
     in it.
** Add little turmeric and salt(add little salt since we already added salt
    in the powder, and cover the lid.
** Cook the brinjals till they are done on low flame.
** Mean while, toss the brinjals nicely so that they dont get smashed.
** Once you notice the brinjals are cooked, turn off the flmae, take the
     brinjals  into wide plate, and let them cool.
** Now stuff the powder into each brinjal.
** Again put the pan on stove and add 2 tsp of oil in it.
** Place the stuffed brinjals gently into the pan and cover the lid.
** If some quantity of powder is left, you can sprinkle it on these
     brinjals.
** Cook for 2 mins on medium flame.And we are done.
** Serve with white rice.

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Tomato Rice/ Tomato Pulav :

Ingredients:

Basmati Rice  - 2cups
Tomato puree( puree 5-6 tomatoes)
Onion - 1 big
Green Chillis - 2
Ginger-garlic paste - 1 tsp
Dalchini/Chekka- 1 pod
Elachi -2
Lavanga -2
Garam masala powder - 1 tsp
Coriander leaves
pudina leaves

Method:


**Wash the rice and cook and keep it a side.
**Put a wide pan on stove and add 2 tsp oil.
**Once oil gets heated , add elachi,Dalchini,
  lavanga(Whole garam masala) and saute them for 1 min.
**Add Chopped onion and saute till pinkish color.
**Add Slitted Green chillies and saute for 1 min.
**Add Ginger-garlic paste and cook for 1 min.
**Now add the Tomato puree , cover the pan and cook for
    3 mins.
**Check if you feel the puree is cooked, add little garam masala
   powder and cook for one more min.
**Add the cooked rice into the pan and stir gently so that the rice
   should not be broken.Cook for 2 mins and turn off the flame.
**Add pudina/mint leaves and coriander leaves for garnishing.
**Serve hot with Raita.

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Ragada Patties :

Preparation of Ragada :

Ingredients:
250 gms green or white peas, soak in water overnight and pressure cook till soft
1 large onion, finely chopped
1 large tomato, finely chopped
3-4 green chillis, slit length wise
1 tsp ginger-garlic paste
1/4 tsp asafoetida/hing
1/4 tsp turmeric pwd
1/2 tsp cumin pwd
1/2 tsp coriander pwd
1/2 tsp garam masala pwd
1 tbsp tamarind paste (optional)
fresh coriander leaves for garnish
salt to taste
1/2 tbsp oil

Method:

**Heat oil in a vessel, add cumin seeds and after they splutter,
  add ginger-garlic paste, saute for few seconds. Add green chillies,
  saute for 4-5 secs.
**Add onion and saute along with pinch of hing/asaftodia for 3-4 mins.
**Add little dhaniya powder/Coriander powder, jeera powder, salt and cook
  for 2 mins.
**Add the chopped tomato and cook until soft.
**Now add the boiled white peas ,(2-3 tsps of boiled peas should be mashed and then add).
  Cook along with some water.
**Add a tsp of tamarind paste ,cover the lid and cook for 3 mins.
**finally add garam masala powder and coriander leaves.

Note: This ragada can be served with rotis too....

Preparation of patties/aloo tikkis:

Ingredients:

3 boiled,peeled and mashed potatoes
1 tsp corn flour
bread powder
red chilli powder
salt
1 tsp ginger-garlic paste

Method:

**Combine the mashed potatoes,chilli powder, salt,
  corn flour(for the binding),ginger-garlic paste.
**Make small patties/cutlets , shallow fry them both sides till
  gets golden brown color.

Serving:
  To serve the ragada patties, Place 2 or 3 patties in a plate,
  apply katta-meeta chutney/date chutney as one layer,green
  chutney on top of that,  pour 1 tsp of ragada,then put some sev
  finally sprinkle some chopped coriander .

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Bobbatlu/ Pooran poli /Bhakshalu :

Ingredients:

Maida /all purpose flour-2 cups
Chana dal -2 cups (soaked for atleast 3-4 hrs).
Oil - 5-6 tps
Jaggery- 1 and 1/2 - 2 cups
elachi -4-5
Ghee - 1/2 cup

Method :
** Mix 2 cups of maida flour with 5-6 tps of oil,
   little salt, and water to prepare the soft dough
   just like chappati or puri dough. Knead it well
   to get soft dough.Let it rest for atleast 1 hr.
** Soak the chana dal/ bengal gram for 3-4 hrs
   and pressure cook for 2 whistles.Donot overcook.
** Drain all the water from chana dal and blend along
   with jaggery, and elachi to form purnam mix.This mix
   should be hard enough to make purnam balls.
** Divide the purnam dough/mix in to small portions
   to  make lemon sized balls.
** Take one aluminum foil, greese it with little oil/ghee.
** Take small portion of maida dough, place it on the foil,
   press it with ur palms by applying little oil to your palms,
   spread it little bit.Then put the purnam ball(lemon sized) and
   close it.
** You can roll it like a chapathi using a rolling pin or
   you can just use your hand (Dip some oil in your hands while rolling the bobbatu)
   and spread it slowly.
** Heat a tawa/Griddle, place the bobbattu on the griddle by gently
   separating from the foil. Fry on both sides with ghee till gets
   golden brown colour.

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Palak Paneer Kebabs:

Ingredients:

Palak chopped and para boiled - 2 cups
paneer - 1 cup grated
besan flour - 1 cup
jinger-garlic paste - 2 tsps
green chillies - 2 chopped
bread powder - 2 tsps
salt - as per taste
Corinader

Method:

** Take chopped palak and microwave it with very little water
   for 2 minutes.Drain all the water from this and keep it
   aside.

** In a bowl, mix the palak, besan flour, paneer, ginger garlic
   paste, salt,bread powder,chopped corinader to form a hard dough.Do not add water.

** Take a small portion (lemon sized ) of the dough and make a ball.
   With the help of your palms, press it gently to make a patty/kebab shape.

** Similarly prepare all the kebabs. and shallow fry them.

** Serve hot the kebabs with Cucumber Raita or Ketchup.