Sprouts Salad

      
                                                            Ingredients
                                          Moong Sprouts 1 cup
                                   Tomato 1 cup(finely chopped and deseeded)
                                      Onion 1 cup (finely chopped)
                                 Salt and Chaat masala as per taste
                                      Lime Juice 1 tsp
                                  Coriander leaves few

                                       Method
Mix all the ingredients in a bowl and serve immediately.

Variations
You can even add boiled potato pieces, roasted papad pieces to the salad and finely chopped carrot.
 

Andhra Tomato Rasam

How about a spicy and tangy Andhra Rasam ?  This Rasam was learnt from here. Lets move on to the recipe, without wasting much time.


                                                          Ingredients
                                              Fresh Grated Coconut 2tbsp
                                              Peppercorns 1tsp
                                             Cumin Seeds 1 tsp
                                             Red Chilly 2-3
                                          Garlic cloves 6
                                       Tomato 2(Medium)
                                         Green Chilly 1
                                   Tamarind Juice 2 cups

                                                For tempering
                     1/2tsp each Mustard, Cumin seeds and Hing
                         Few Curry Leaves
                         Ghee 1 tsp


                                            Method
Grind all ingredients to fine powder except tomato, green chilly and the tempering items.
Heat ghee in pan add mustard,cumin seeds, hing and curry leaves, once all this is done, add the chopped tomatoes and slit green chilly and fry until tomato becomes mushy.
At this stage mix the tamarind juice with the prepared Rasam powder and add to the pan.
Bring it to boil. Garnish with coriander leaves.

Variations
You can temper with oil also, but ghee gives a nice aroma.
Adjust the red chilly according to your taste.



                                      
 

Ullipaya Pulusu ~ Shallots Gravy Andhra Style

                  
                                                                  Shallots are known as Ullipaya or Neeruli in Telugu, these pearly little things, add great taste and aroma and spice up the dish, more than the usual onion.

This recipe if perfect for a winter day, as it necessary ingredients to keep your body warm.
I learnt this recipe from here and thought I must give a try immediately. So what are you waiting for?? Go ahead and make a note of the ingredients and the preparation method, and do give a try today..

                                                   Ingredients
                                        1 cup shallots peeled
                                         8-10 garlic pods
                                        3tbsp Coriander powder
                                        2tsp Red Chilly powder
                                        1/2 tsp Cumin Powder
                                       1/2 tsp Turmeric powder
                                       Salt as per taste
                                      Oil 1/2 cup
                              1 Lime size ball of tamarind soaked in warm water for 10- 15mins


                                            For Tempering
                                           Mustard 1/2 tsp
                                        Fenugreek Seeds 3/4 tsp
                                             Curry leaves few

                                              Method
heat 2tsp oil in a pan and fry coriander powder and red chilly powder to dark brown, you should be able to get the slight burnt smell of both the powders. Switch off the flame.
In the same heat add curry leaves, 4 garlic pods, 1/2 cup shallots, cumin powder and turmeric powder and fry.
Mix well and set aside to cool. Grind this to a fine paste adding little water.
Now heat 3 tbsp. oil in the same pan, add mustard and fenugreek seeds, when they splutter add the remaining shallots, garlic pods and curry leaves and sauté until shallots turns pinkish.
Now add 2 cups of thick tamarind juice,ground paste and salt.
Mix everything well, cover the lid and cook for 10mins and allow it to boil.
Remove from the flame and garnish with coriander leaves and serve hot with rice.

Suggestions
This gravy can be refrigerated and stored upto a week, before using just sauté for 5-8mins every time
To remove the skin of shallots, just roast them in a pan(without adding oil) for 2-3mins, allow to cool and remove the skin..


                                        
 

Cucumber Strawberry Buttermilk

                                                Ingredients
                                              Cucumber 1
                                           Strawberry 8-10
                                  Chill Buttermilk 1 glass
                                   Lime Juice 1 tsp
Salt, Chaat Masala and Black salt as per taste.

                                           Method
Peel the outer skin of the cucumber, wash and chop the strawberry.
Blend all the ingredients together and serve chill.
Adjust the masalas as per your taste.

Strawberry Sundae ~ Sweetness in a glass

What will you do, when you have a pack of sour strawberry lying in your fridge and giving a sad look at you, for not using it... Just convert them into this simple and tasty Sundaes.

 

Ingredients

Fresh Strawberry 1 pack(Washed and chopped)

Cold water 1 glass

Vanilla/Strawberry flavor icecream 1 cup

Few Chocolate blocks

Few Almond Slices.

 

Method

Wash and chop the strawberries and blend to smooth puree adding water.

Now all you do is, into a big glass pour the strawberry puree, layer with vanilla/strawberry icecream, chocolate blockd and almond slices.

Serve chill and Voila!! your Strawberry Sundae is ready.

 

 

Variations

You can add any icecream flavor of your choice.

Mixed dry fruits can be used.

 

Creamy Semia Kheer

                                                                      Ingredients
                                                            Vermicelli/Semia 1 cup
                                                             Milk 2 cups
                                                         Condensed Milk(Milkmaid) 1 cup
                                                                 Rosewater 1tsp(Optional)
                                                          Mixed Dry Fruits 1/2 cup
                                                          Ghee 2 tsp
                                                       Elaichi Powder 1/2 tsp

                                                                   Method
Fry mixed elaichi powder, kaju, raisins and vermicelli in 2tsp ghee until vermicelli turns to golden color and dry fruits are done. In the meanwhile boil milk in a different pan, as it starts to boil, simmer and add the fried items and mix for 2-3mins or until vermicelli is cooked, remove from flame add condensed milk(milkmaid) and rosewater and mix. Serve your creamy semia kheer hot or cold.

Bird's Nest

                                                                     Ingredients
                                             Potato 2(Boiled and Mashed)
                                            Turmeric 1/2 tsp
                                             Salt as per taste
                                             Vermicelli 1 cup
                                                  Oil for frying
                         Bread crumbs/Salted Biscuit powder 1/2 cup

                                                     For the stuffing
                                          Onion1(Finely chopped)
                                        Boiled Corn Kernels 1/2 cup
                                   Boiled Green Peas(Fresh/Frozen) 1/2 cup
                                   Red Chilly powder 1/2 tsp
                                     Garam Masala powder 1/2 tsp
                                    Chaat Masala 1/2 tsp
                                   Salt as per taste


                                           Method
First boil the potatoes with turmeric and a pinch of salt, cool and peel the skin, mash and set aside.
To prepare the stuffing, heat oil in a pan and fry finely chopped onion until it turns transparent, now add the masala powders mentioned and sauté for 2mins.
Now add the boiled corn kernels and green peas and slightly smash both the peas and corn, add salt and cover and cook for 2mins and set aside.
To proceed,as shown in the first pic, make a small ball out of the boiled mashed alu and press slightly to make like a cup and keep a tsp of the stuffing prepared and close gently.
Make sure the stuffing doesn't spill out.
As sen in the second pic roll the stuffed potato balls in bread crumbs and roll on vermicelli(as shown in 3rd pic).
Now refrigerate the prepared balls for 30mins.
Heat oil in a pan for deep frying, and fry these little darlings, until golden brown and sevre hot with tomato ketchup.

Variations
For the stuffing, any vegetables can be added.
Grated paneer can also be added.
Before the frying the alu balls, bring them to room temperature for 10-15mins and then fry.
You can even shallow fry them.

OPEN RAVA SANDWICH

Ingredients:

 

Finely chopped onion, tomato, capsicum

 

Method:

 

In a bowl beat curd add chopped veggies, salt  and chaat masala. Mix well, add roasted rava and mix well. Do not add water spread this on bread and toast. You can even prepare this overnight and refrigerate. Next morning just apply to ur bread n toast it with butter. You can also add boiled corn kernels.

Semiya Masala Vadai

Ingredients:

1 cup semiya

1/2 cup thick yoghurt

1tbsp ginger garlic paste

3 to 4 redchilly

1/4tsp fennelseed

1 med size onion

3 to 4 stalk coriander leaves chopped.

Method:

 

Soak semiya in yoghurt for 1hr. Grind redchilly along wirh ginger garlic paste with 2 cloves( opt). Mix all ingredients with semiya. Adjust salt .add 1  or 2 tbsp maida / rice flour for binding. Make small balls and deep fry in oil. Serve hot vadas with chutney of your choice.

Semiya Cutlet

Ingredients:

 

Semia 1cup

Boiled vegetables like onion carrot potato capsicum 

Chilli powder

Paneer or cheese

 

Method:

 

Cook Semia and mix everything in a bowl after adding salt and smash it. Make balls and dip it in rusk powder or bread crums as you wish and put it in a pan with oil or butter fry it till brown. Cook on both the sides. Yummy cutlet will be ready. Serve it hot with  sweet or spicy sauce

Semia Rava Idli

 

Ingredients:

Semía 1/2 cup

Roasted rava 1 cup

Channa Dal 1tsp

Urad Dal 1 tsp

Curry leaves coriander leaves Cashew little

Green chillies 2 finely chopped

Method:

In  pan add oil,  mustard seeds. Once the seeds splutter add channa dhal, urad dhal, curry leaves, green chillies and fry little till golden brown. Keep it aside add little oil or gheein pan and fry Cashew.

Take a bowl add all semía rava and the rest fried items mix it with water. For 200gms of rava and semía pour 300gms of water to make idli batter. Keep aside for 10 min and take idli plates grease it with oil and pour the batter and steam it for 7 to 8 min

Idli s are  ready to eat. Serve hot with tomato chutney or podi or coconut chutneys

Semia Idli

 

 

                                                                 Ingredients
                                                   Vermicelli/Semia 1 cup
                                                Semolina/Rava/Sooji 1/2 cup
                                                    Curd 1 cup
                                                  Salt as per taste
                                                    Oil 1 tsp
                                                 Mustard 1/2 tsp
                                              Urad dhal 1/2 tsp
                                            Cumin Seeds 1/2 tsp
                                              Hing 1/2 tsp
                                          Curry leaves and Coriander leaves few

                                                    Method

Fry semia in 1/2tsp ghee until light brown and aromatic, next roast rava until aromatic. Add both semia and rava into a bowl, add beaten curd, finely chopped coriander leaves,salt and mix well. Now heat oil add mustard,urad dhal,cumin seeds,hing and curry leaves. Add this to the semia rava mixture and mix well. Set aside for 10mins. Grease your idli plates and pour a ladle full of the prepared batter and steam cook for 10-12 mins or until done.

Remove and serve hot with any chutney of your choice.

Semia Laddu ~ Vermicelli Laddu

Are you bored of trying the usual laddus and looking for a different one, then this laddu is for you..
Ready in just few minutes, with simple ingredients.....


                                                          Ingredients
                                                      Vermicelli 1 cup
                                                         Sugar 1 cup
                                                       Cashewnuts 10-12
                                                      Ghee 1-2 tsp
                                    Green Cardamom Powder a pinch


                                                          Method
Dry roast semia until light brown, cool and grind to fine powder adding sugar and 1O-12cashew. Transfer the ground powder to a plate/bowl add elaichi powder and ghee. Mix gently and make laddus. Store in airtight container and enjoy ur laddus upto 4-5days.

Paneer Mushroom Capsicum Gravy

Ingredients:

Finely chopped onion(from 2 onions) - 3/4cup
Finely chopped tomatoes(from 4 tomatoes) - 1 cup
Capsicum - 3( chopped and deseeded)
Paneer (cubed)- 200gms
Mushroom - cleaned and chopped
Haldi powder - 1/4 tsp
Red chilli powder - 1 tsp
Dhania Jeera powder - 1 1/2 tsp
Jeera - 1tsp
Salt to taste

Method:
In kadai add 3 tsp of olive oil /sunflower oil add jeera, onion and fry till onion is cooked. Add tomatoes and capsicum. Stir fry till capsicum is cooked completely. Add haldi, red chilli powder, salt, dhania jeera powder and cook for 2-3 mins. Now add mushroom and close cook for few mins. Lastly add paneer and close cook for 2 boils. Serve with puri /roti/ phulkas.

Oats Dosa

Ingredients:

Oats 1 cup

Rice flour 1/4 cup

Rava 1/4 cup

Jeera 1 tsp

onion chopped
Green chillies 1 finely chopped
Pepper pwdr oil as req salt and water

Method:

Now dry roast oats for 3 to 5 min till nutty aroma comes then allow to cool and powder it. Add oil and fry the chopped onions and green chillies. Take a bowl add oats powder, rice flour, rava, jeera, onion, green chillies, pepper, salt and mix well with water. Make a thin batter like rava dosa batter. Then make dosas and serve hot with chutney or sambar of your choice.

Oats Urad Dal Laddu

Laddu, with oats ?? yes you read it right.. This simple laddu is not only healthy but also less time consuming. If you have any doubts regarding the taste, you need to prepare it and have a bite of this melt in the mouth laddu, which somewhat tastes like the famous besan laddu.Surpirse your guests and kids with this healthy laddu, and keep them guessing about the ingredients..... Lets go to the recipe.                                                               Ingredients                                                              Oats 1 cup                                                         Urad dhal 1 cup                                                          Sugar 1 cup                                                          Ghee 2 tsp                                                        Cashewnuts 10-12                                                      Elaichi powder 1/2 tsp                                                                 MethodDry roast urad dhal until golden set aside, now roast oats until aromatic, once its cool add cashew,sugar and grind to fine powder, add to a plate/bowl, add melted ghee n elaichi pdr. Mix everything and form laddus. Store in airtight container upto 4-5days. 

Fried Paneer Cucumber Salad

For the dressing:

In a bowl mix lime juice,salt,suagr,chaat masala and blacksalt,mix well and set aside.
Roast ur paneer on d tava without adding oil,until it turns golden brown
Assembling:

Place a cucumber piece,pour a tsp dressing, roasted paneer piece on top,tomato ketchup,curd,and keep a raisin and sprinkle sum more chaat masala on top, repeat wit other cucumber n paneer slices and serve chilled
Variations:

You can go ahead n add boiled red kidney beans,boild mashu alu,grated cheese,grated apple, etc.
You can mix n match with many things.

Oats upma

Ingredients:

Oats 1 cup, green chillies, capsicum, cabbage, cauliflower, baby corn, carrot, onion, (all finely chopped),curry leaves, butter milk(8tsp), salt

Method:

In kadai add oil, mustard dhal, urad dhal, channa dhal, curry leaves, green chillies, onion and then veg one by one, salt. After mixing add butter milk, oats. Cook for 3 mins and serve hot.

Chilly Paneer

Paneer, is the most loved dish with many kids, they love it any form.... Here's a sure shot hit recipe with both kids and adults. You can even prepare this as a starter for your parties.


                                                                 Ingredients
                                                           Paneer 200 grams
                                                         Bell Peppers (3 colors)
                                                   Onion 1(Chopped into medium chunks)
                                                 White Vinegar/Lemon Juice a tsp
                                               Ginger and Garlic 1 tsp(Finely chopped)
                                                Red and Green Chilly Sauce 1 tsp
                                                 Dark Soya Sauce 1 tsp
                                                    Oil 1 tsp

                                                             Method
Heat 1 tsp of oil n a kadai shallow fry d paneer.keep aside.mix soya sauce vinegar ginger garlic sugar n a bowl transfer paneer into d bowl
 Soak it fr 10 mts in d meantimeheat oil n d same kadai add onion capsicum saute till it bcoms slight crunchy.Then add paneer red and green chilli sauce add 2tsp soya sauce n give it a stir on high flame
Put off the flame n garnish it with spring onions.
Sere hot with any roti and spicy sabzi of your choice.
Or as shown in the last pic, you can pair it up with methi paratha and lobia masala.

Palak Paneer

   Ingredients :
 Fresh Palak 1 bunch
 Paneer Cubes 1 cup

 Oil 4tsp

 Tomato Puree 1 cup

 Salt as per taste

 Grind to fine paste

  Onion 1

  Ginger 1 tsp finely grated or chopped

  Garlic 3 cloves

  Green chilly 2-3

 Method :

 

Boil palak grind with little milk and keep aside. In mixer grind onion, green chilli, ginger, garlic without frying. In kadai add 4 tsp oil. Once hot add the mixture, little salt and stir cook for few mins. Add tomato puree( made frm 1 tomato). Fry nicely till the oil separates. Add palak and allow it to boil. After 1 boil add paneer and salt. Cook for 1 more boil and serve hot.

Variations : Add a tsp of fresh cream, to enhance the taste.