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Sunday, September 28, 2014

SPRING ROLLS RECIPE

Indo -Chinese Dish : Veg Spring tolls is tasty and delicious starter/snack item.kids loves this dish 

Main Ingredients 



For outer Cover :

250 gms. All purpose flour (Maida)
1 Egg (Instead you can Use Rice Flour -1-2 Table spoons and 1/2 Tsp Yeast)
Little Salt
Water to make batter

Alternatively,you can get Spring Roll sheets in super markets 

For Filling :

2- 3 Carrots Grated)
1 cup leeks shredded and well washed (white section only)(optional)
1/2 tsp Ginger Minced)
1/2 tsp Garlic Minced)
100 gms Cabbage Shredded)
50gms Mushrooms Chopped)
75 gms Sprouted Beans
3 Green Chilies Chopped)
Salt to taste
2 tbsp Soya Sauce
1/2 tbsp White Pepper Powder

Method


How to Make Pan Cake(outer shell cover)


  • Sift the flour and add salt, egg and water and make a smooth batter.(Egg is optional can be replaced by Rice Flour)
  • Heat little oil in a flat non-stick pan and add enough batter so that it covers the base of the pan.
  • Cook both sides of the pancake till golden. Repeat the same till whole batter is utilized.

   How to Make filling 

  • To make the filling heat 2-3 tbsp oil in a wok, add ginger ,garlic and mushrooms, stir fry for 10-15 seconds.(Julian of Ginger,Cabbage,Carrot)
  • Cutting Vegetables for Spring Rolls(julian) See below
         
  • Add leeks (if available) and stir fry for about 1 minute, then add carrots, cabbage and cook tossing the vegetables until they are crisp-tender.
  • Add the bean sprouts, salt, pepper and soya sauce, cook stirring for 2 minutes. Set aside the filling to cool.

How to make Spring rolls with filling and frying 

  • To make the spring rolls place 2-3 tbsp. of the filling in the center of each pancake.
  • Fold in the sides and form a tight roll, sealing the edge with a little flour and water paste.
            Deep fry in hot oil until golden
.Spring Roll With Chicken Recipe

  • Serve the vegetarian spring roll hot.

Wednesday, September 24, 2014

Baby Corn Rice - Restaurant Style

Baby Corn Rice or Sweet Corn Rice is tasty and healthy rice preparation,Easy to cook with minimum ingredients 

Ingredients:
  • Rice – 1 cup
  • Sweet Corn – 1/2 cup
  • Green Peas – 1/4 cup
  • Ghee – 2 tea spoons
  • Cumin seeds – 1/4 table spoon
  • Dalchin – 1/2 inch
  • Cardamom – 2 nos
  • Bay leaf – 1 nos
  • Cloves – 4 nos
  • Green Chilli – 1 nos
  • Ginger Garlic paste – 1/2 table spoon
  • Cashew nuts – 8 nos
  • Coriander – 1/4 cup
  • Salt – as per taste

Method :

  1. Wash the rice and soak it for 30 mins.
  2. Add Sweet corn and Green peas in a pressure cooker and boil till 3 whistles.
  3. Heat gee in a pressure cooker, add Cashew net, Dlachin, Cardamom, Cloves, Bay leaf, Cumin Seeds and Green Chilli and stir for few seconds.
  4. Now add Ginger Garlic paste and fry for one minute.
  5. Add soaked rice, boiled sweet corn, boiled green peas, salt and 2 cups water (1:2 ratio).
  6. Close the lid and cook till three whistles, wait for some time till pressure is reduced.
  7. Garnish with Coriander. Serve hot either with Raitha or curry as per your taste.
  8. Garnish with a coriander and Anar dana (pomegranate)

BHARWAN KARELA - STUFFED BITTER GOURD -NORTH INDIAN & ANDHRA RECIPES

Bharwan Karela - North Indian Style 

Karelas are very diabetes-friendly, containing a high plant insulin dose that acts like human insulin in the body and help control blood sugar levels.




Main Ingredients


4 medium sized bitter gourds (karela)
salt to taste
1/2 tsp mustard (rai / sarson) oil
1/4 tsp cumin seeds (jeera)
1/4 tsp fennel seeds (saunf)
1/2 cup raw onion paste
1/4 cup grated tomatoes
1/2 tsp grated ginger (adrak)
1 tsp green chilli paste
1/2 tsp turmeric powder (haldi)
1/4 tsp dried mango powder (amchur)
1/4 tsp garam masala
1/4 cup chopped coriander (dhania)
oil for deep-frying

Method

Peel the bitter gourd and keep the peel aside.Cut the edge (stem side) 

Slit each bitter gourd lengthwise, using a sharp knife. Scoop out the insides carefully creating a hollow in the centre. Apply a little salt to the inside and outside of the bitter gourd and keep aside for 10 to 15 minutes.


Heat the mustard oil in a non-stick pan, add the cumin seeds and fennel seeds.
When they crackle, add the onion paste and sauté till it turns translucent


Add ginger, green chilli paste, turmeric powder, dry mango powder, punjabi garam masala,


Add the tomatoes, 

salt and coriander and mix well.
Sauté till the mixture leaves oil and keep aside to cool.


Drain the water from the bitter gourd and pat dry.


Fill the prepared mixture into the bitter gourd and tie with a thread.



Tie the Stuffed Karela as shown below 


Heat the oil in a kadhai on a medium flame and deep-fry the stuffed bitter gourds till they turn golden 


brown from all the sides. Serve hot.



Part II


Karela Fry/Kakara Kaya Fry/Bharwan Karela (Andhra -South India Style)
Karelas are very diabetes-friendly, containing a high plant insulin dose that acts like human insulin in the body and help control blood sugar levels.



Ingredients:

Kakarakaya/ karela/ bitter gourd – 6
Garlic -2 cloves
Cumin seeds- 3/4 tsp
Curry leaves- handful
Red chillies- 4
Red chilli powder - 1 Tsp
Gram flour- 4- tbsp
Onion- 1 medium
Amchur powder- 1 tsp(optional)
ajwain (carrom seeds)  seeds- 2 tbsp( dry roasted and powdered) (vamu,voma in telugu)


METHOD:

Wash  karela (kakarakaya )and scrape the outer part a little. Do not scrape too much.Cut it from top to bottom on one side.Take out all the seeds.

Finely chop those inside parts(seeds) of kakarakaya and put it to a side.
boil water and Add salt Add the karela(kakarakaya in telugu) to boiling water and and boil for 3 minutes

Now Drain Karela from water 
Dry roast red chillies, cumin seeds, Chana dal ,curry leaves.

Once cooled down blend all these by adding garlic and put this mixture to a side.
pour oil in a pan, add very finely chopped onion and Ingredients  mixture

 
Fry this till they turn golden brown and add gram flour. Mix it well and add amchur powder and add in the blended mixture, carrom seed powder.,Red chilli powder Check if salt and spice are enough, if not add required. Switch off the flame.






Let this mixture cool down a bit and stuff it in all Karelas ( kakarakayas)  
.
Slowly place them into a pan conating oil 

shallow fry in a little oil turning those on all sides until fried well.
 The lid should be closed all the time.


At the end add the left over stuffing if any. 

Serve hot and for sure your family members will love this.
 
  • Tuesday, September 23, 2014

    Hyderabadi - Neelgiri Korma - Side Dish

    Nilgiri Korma

    Vegetable Nilgiri Korma is one of the most famous delicacy of Hyderabadi Cuisine, here vegetables are cooked with the unique paste of Ingredients that includes,Grated Coconut,Poppy Seeds,Fennel,gives unique Taste that of Royal Hyderabadi Kitchen 




    Main Ingredients

    Carrots 1
    Capsicum 1
    Potato 1
    Cauliflower 1/4
    French Beans 10
    Green Peas (shelled) 1/2 cup
    Onions 2 medium
    Tomatoes 2
    Curry Leaves 10-12
    Coriander Leaves (chopped) 1/4 cup
    Garam Masala Powder 1 tbsp.
    Saltto taste
    Groundnut Oil 12 tbsps.

     Ingredients for Masala Paste
    Coconut (scraped) 1/2 cup
    Garlic 12 cloves
    Ginger 1 inch
    Red Chillies Whole 6
    Coriander Seeds 2 tbsps.
    Cumin Seeds 1 tsp.
    Poppy Seeds (khuskhus) 2 tbsps.
    Fennel Seeds (saunf) 2 tbsps.
    coriander leaves(cilantro),
    cashew nuts 10



    Method

    Wash, peel and cut all the vegetables into equal sized dices. 
    Peel and chop the onion. 
    Wash and puree the tomatoes.
    Heat two tablespoons oil and fry the paste ingredients(grated Coconut,Garlic,Ginger,Red Chillies,Corainderseeds,Cumin,Poppyseeds and Fennel)  till light brown, cool and grind to a paste with little water.
    Wash and chop the coriander leaves.
     Boil the potatoes, cauliflower and carrots till half done in salted water. Drain and keep.
    Heat oil and add the onion and fry till golden brown.

         
     Wash and add the curry leaves and masala paste. Fry till the oil separates.

    Add the vegetables and continue stirring. Pour the tomato puree and bring to boil.

             
    Add two cups water and simmer till the vegetables are cooked and the gravy is thick.
    Sprinkle the garam masala, stir well and serve hot

    Note : Non Vegetarians May Add Lamb Meat/Chicken instead of Vegetables

    Monday, September 22, 2014

    VEG-MANCHURIAN INDO -CHINESE SNACK DISH

    VEG-MANCHURIAN INDO -CHINESE  SNACK DISH

  •  Vegetable Manchurian is an popular Indo-Chinese recipe which most of  the kids do like along with a bowl or fried rice or noodles,Dry Manchurian can be Lunch Box dish as well as Snack 







  • MAIN INGREDIENTS



    2 cups Grated Cabbage
    2 cups Grated Carrots 
    1 Chopped Spring Onion
    2 Chopped Green Chilies
    3-4 Crushed Garlic Flakes 
    2 tbsp Corn Starch or Flour 
    Oil for deep frying 
    1 tbsp Soya Sauce 
    Salt to taste 
    1 tsp Pepper Powder 
    1 tsp Sugar 
    A pinch of ajinomoto 
    2 tbsp oil

    METHOD

    Mix grated cabbage and carrots and squeeze the water out from them.
    Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp. corn starch and add few chopped chilies and little salt to it.

    Make small balls (like koftas) of the mixture .

    Heat the oil in a kadhai / wok and deep fry the balls till golden brown, drain and keep aside.

    PREPARATION OF SAUCE/GRAVY

    Now in a separate pan heat 2 tbsp oil.
    Sauté garlic, green chilies and spring onions.
    Add water, salt, pepper powder, ajinomoto, sugar and soya sauce. Bring it to a boil.

            



     
    Mix 1 tbsp corn four with half of a cup of cold water and stir into it. Gently add the fried balls to the gravy.

        
    Cook the vegetable Manchurian  for 3-4 minutes and serve hot garnished with chopped coriander 

    Sunday, September 21, 2014

    INSTANT BREAD UPMA


    Bread Upma 


    is Easy breakfast or snack or even lunch box idea for your kids,So simple to make just tadka (seasoning/Tampering) and add Bread cubes,cook for few minutes,your dish is ready to serve






    Ingredients


    10 slices of bread, white or brown
    4 tablespoons oil
    1/4 teaspoon black mustard seeds
    1/2 tea spoon white urad dal
    1/2 tea spoon Chana Dal
    1 tea spoon Cashew Nuts or pea nuts(de husked) Optional
    1/2 cup coarsely chopped  onion (1 small onion)
    1/2 teaspoon minced ginger, optional
    1 green chili, (chopped)
    1/4 teaspoon turmeric powder
    1/4 th Tea spoon red chili powder (optional)
    1/2 teaspoon, or according to taste red chili powder
    1 tomato de -seeded and chopped
    1 teaspoon lime juice
    2 tablespoons chopped cilantro for garnish

    Method


    1. Cut off the crust of the bread. Discard the crust or save for making bread crumbs. This is optional, you can leave the crust on if you like. Cut the bread into cubes.

    2. Heat oil in a large wok. Add the mustard seeds,Urad Dal,Chana Dal,Cashew nuts/pea nuts,curry leaves. When they pop, add the onion, ginger and green chili. Saute on medium heat till the onion is translucent

    .


    3. Then add the turmeric and red chili powders. Stir for a few seconds.

    4.Add tomato,cook for 2 -3 minutes





    5. Add in the bread cubes to wok/kadhai


    6.Add 1/2 cup of water and stir gently ( little water )



    7 Add .lime juice and salt

    8. Stir gently till everything is evenly combined and the bread has absorbed all the spices and turned yellow. About 4 minutes,



    9. Garnish with chopped coriander leaves/ cilantro.



    Note : 


    1)You may Add other vegetables of your choice such as chopped Carrot/shredded cabbage/green peas etc (optional)

    2)Non vegetarians may Add Egg (add little milk) and then Add to hot oil in the Wok/Kadhai.

    Saturday, September 20, 2014

    HYDERABADI CHOTA SAMOSA - IRANI SAMOSA

    HYDERABADI IRANI CHOTA SAMOSA (ONION SAMOSA)


     A very unique Hyderabadi recipe. These samosas are typically found in Irani cafes, which are a very popular around the city.

    Main Ingredients 

    For outer shell of Samosa

    CUP MEASUREMENT  : 240 ML 

    Whole wheat flour (atta) – 1/2 cup


    All purpose flour (maida) – 1/2 cup

    Rice flour/Corn starch – 2 Tbsp

    Salt – 1/4 tsp

    Oil – 2 tsp plus 1 tsp

    Water – about 1/3 cup

    For Filling in side Samosa 


    Poha : (flattened rice)  :3 cup ( 1 cup of chopped onion = 1 cup of Poha )
    Onions (chopped) –                3 cups (from 2 large onions)
     Oil – 1 Tbsp

    Cumin  powder –                     2 tsp

    Coriander powder –                 1 Tbsp

    Chat masala                            2 tsps


    Red chilli powder –                   1-2 tsp (adjust to taste)

    Coriander/Cilantro leaves –       1/4 cup (chopped)

    Mint leaves                              1/4 Cup(chopped)


    Amchur (dry mango powder) –  1 tsp 
    OR Lime juice                           2 tsp (optional)

    Salt – to taste

    Making of the Dough:


    Take one cup of all purpose flour and one cup wheat flour and rice flour mix with little oil, salt to taste and water.




     Make it a soft dough and rest it for 30 minutes covering it with a damp cloth.


    Making of the Filling:



    Take 1 cup of finely chopped onions, 1 cup poha (rice flakes), salt to taste, 1 tb sp spice mix (red chilli powder+coriander powder+garam masala powder) little lemon jiuce(1-2 tsps) or 1 Tsp Amchur powder Mix together and keep it aside.



     (The science involved in this filling is very interesting. While frying, the moisture in the onions is absorbed by the rice flakes thus maintaining the taste balance of the filling)



    Making of the All purpose flour sealant gum:


    Mix 1 tb sp all purpose flour with 1 tsp water to make a gum like paste. Adjust consistency.(Hereinafter called All Purpose Flour GUM paste


    METHOD 


    Now prepare 2 inch by 6 inch ribbon chapatis out of the dough kept aside. I am calling it ribbon chapati because, they should be as thin as ribbons. If they are not thin, your samosa will not be crispy. Dry toast it on a pan till you see air bubbles or dry ribbon chapati patti (toast it for for 2-3 seconds). 

    This is done to find comfort while folding




    Dry Roast the Samosa patties on Skillet/Tawa/Pan till you see bubbles/patches (2-3 seconds on Hot Tawa )


    .



    Rub the all purpose flour paste  on the ribbon.  Now fold it as shown in the image here



    Fill the pocket of the ribbon chapathi with 1 tsp of the filling. Seal it with  all purpose flour paste . In this way, prepare all the samosas.










































    Now take a kadai and fry for the first time in high flame for less time. Let them cool off. 




    Now fry for the second time in medium flame till they become golden brown in colour and crispy. Let them cool off.  Try with irani chai and osmania biscuit in true Hyderabadi style..



    Note 


    You can use Spring roll patties available in Market stores as samosa patties for avoiding above cumbersom procedure