Monday, May 31, 2010

Wheat Lentil Dosa

Ingredients :-

Wheat flour - 1cup
Urad dal - 1 cup
Moong dal - 1 cup
GreenGram dal- 1 cup
Rice - 1 cup
Chana dal (optional) - 2tsp
Chillis - 3
jeera - 2tsp
Oil - just a little for frying the dosa
Sugar - 1tsp (optional just for some additional taste)
Salt to taste

Procedure :-

  • Soak the four dals along with rice( if adding chana dal can add it now) around 4-5 hours and add green chillis, salt, little sugar and grind it into a paste like dosa batter (not too thick not too thin)
  • Now to this mixture add the wheat flour slowly by mixing evenly so that there are no lumps forming.
  • Now on the tawa add a little oil and pour the dosa batter and do not spread it it may spoil because of the wheat flour. So just put little batter and prepare small dosa by spreading it only little.
  • Fry it on both sides and serve it with any chutney.

Friday, May 28, 2010

Amaranth/Thotakura Dal Fry

This is such an easy recipe which is very healthy dish i feel...and can be made very quickly with little ingredients. So lets try
this once and you will not leave it...Very quick dish for lunch boxes and for kids too..


Ingredients :-

Thotakura/Amaranth leaves - 1bunch
Moong Dal - 1/2 cup
Onions - 1/2
Jeera - 1tsp
Oil - 1tsp
Green Chillis - 4
Red Chillis - 2
Salt to taste

Procedure :-

  • Clean the leaves thoroughly and cut them by removing the thick stocks.
  • Cook the moong dal in a glass of water and keep it aside.
  • Now heat oil in a pan and to it add jeera and red chillis and fry for 2 mins and add onions, chillis and saute it till they are soft.
  • When fried add the cut leaves, salt and keep the lid.

  • When it turns it colour a little soft add the cooked dal and mix it well and keep the lid again.
  • Let it cook till it is fried and no water in it.
  • serve it with rice. Eat it with hot rice will be great.

Tips :
Don't wash the leaves after cutting. If done so then the Vitamins in it will be decreased. So always better to clean first and then cut it. This is with all the leafy vegetables.
If the stem of the amaranth is very thick then you can save it in refrigerator and just use them in the rasam we keep. These taste good when cooked in that tamarind juice.

Im sending this to Preeti's Green Gourmet of Write Food Relishing Recipes.

And also sending this to Veggie Platter for the 'Delicious Dals' Event By Suma

Thursday, May 27, 2010

Cool Biscuit Cake

Thinking what this might be?????? Yeah me too thought a lot for this and kept this name...So at last finally my mind stopped at this name which is most apt one. I just tried something that is left over from so many days at home. I think this is the case with many people and will be left with just some. So can go with the recipe and enjoy the cool dish. You need very little items and can be made easily and a good snack for kids. Kids wil love these a lot.... :)

Ingredients :-

Biscuits - 1 small packet (Parle-G/ Marie biscuit pkt )
Kisses Chocolate - 10 to 12 (or any cadbury chocolates of ur choice)
Milk - 1cup Sugar - 1tsp (optional)
Butter paper - 1

Procedure :-

  • Firstly melt the chocolates in a pan or oven and keep it aside.
  • Then take one cup of milk (bolied and cooled). Dip the biscuit in the cup of milk and place it on the butter paper.(do not keep it for long in the milk else it may melt. So just dip and take)

  • Now apply the melted chocolate like the cream which is prepared on the biscuit. Again take another biscuit and follow the above procedure for 4 to 5 biscuits.

  • Now the biscuits are one above the other with chocolate applied the middle.

  • Roll the pile of biscuits in a butter paper carefully and just pack it.
  • Keep it in the freezer for 1hour. And take it out.
  • Lastly slowly unwrap the roll. And cut the roll diagonally into pieces.
  • Now you may observe the biscuit and chocolate in a zigzag way.
  • Serve chilled to the guests.(If its kept outside then it may melt and does not taste that good). Really it’s a yummy dish.

Im sending this to Thanda Mela! by Srivalli for Cooking For all Seasons.

Wednesday, May 26, 2010

Awards time

Hurray im very much excited to get all these lovely awards for first time. I have got these awards from my blogger friends as an appreciation and wishes. Thankyou one and all.

My lovely friend Divya from Divya's Recipes, Jay from Tasty Appetite and Sanyukta from Creativesanyuktha shared these awards with me.
And thank you so much for remembering and sharing such lovely awards with me.
Divya is my first blogger friend and gave me so much inspiration to do more and more and im always very thankful to her. She has a lovely blog and with full of Indian recipes. She uploads each and every day with lot varieties of recipes.
And coming to Jay..Oh wow she is also having very much interest for cooking and all colorful and yummy tasty recipes comes from her.
Sanyukta is a blogger friend of mine and have very great collection of recipes and hats ofF to her patience and interest for decoration for each and every post and her creative mind was really unbelievable. I like her blog a lot.
So Please do visit their blogs for more recipes and fun.

And an award from Maya and Lakshmi of YummyOYummy Team. They are really fabulous and have such a lovely blog and doing a great work. They are having very yummy collection of recipes as their blog name. They are really encouraging for me in some sort of time with their comments and everything. Please do visit their blog for more and more stuff...

Also the same award from S Shah of Treat Your Tongue. Im very much glad that even though she is my new blogger friend she remembered me and shared this with me. Thats really an honour that she shared this with me. Thank you so much for the award. And according to the rules of the award i have to share any of my fav click so im sharing that too...

I love beaches a lot and visiting such lovely place on a very special day which is always very memorable for me alwazzzz. So a place which i like and enjoyed a lot is this.
Bahamas Beach at Nassau.

I wanted to share all these awards with my blogger friends. Im just mentioning few of them. But i wanted to share with you all... and its really encouraging from each one of you. Thank you so much.

Divya of Divya's Recipes
Priti of Indian Khana
Kairali Sisters of Pazham Pappadam Payasam
Maya and Lakshmi of YummyOYummy
Rachana Kotari of Veggi Fare
VineelaSiva of VineelaSiva
Pavithra Srihari of Binge on Veg !!!
Gita Of Gita's Kitchen and
finally Viki of Viki's Kitchen

Monday, May 24, 2010

Minapa Vadiyalu Menthi Kura Pulusu

By the time you hear this dish many will think what is this vadiyalu or else some may be aware of this but dont understand it. These vadiyalu is a type of fritters kept with urad dal. I will sure post that recipe in the recent times when summer begins. These are available in indian stores for now and can be made with that and in india this is available in any super market in small packets. If you prepare any curry or any gravy too with this vadiyalu then you need not have any other side dish too....this is that tasty and i love the dishes made with this Urad dal Fritters or Minapa vadiyalu... Here is the picture of vadiyalu and the procedure for the overall dish...

Ingredients :-

Minapa Vadiyalu - 1/2 cup
Methi leaves - 1 bunch
Tamarind juice - 1 cup
Tomatoes - 1
Chillis - 4
Fenugreek seeds - 1tsp
Mustard seeds - 1/2 tsp
Jeera powder - 1tsp
Oil - 2tsp
Half onion/ 3 to 4 Spring onions
Pinch of turmeric
Salt to taste


  • Heat pan add oil, add mustard seeds, fenugreek seeds and when mustard seeds starts spluttering add the spring onions, chillis and fry for sometime.
  • No need to fry onions till brown just when they turn transparent add the methi leaves and saute it till the leaves are little soft.
  • Now add the tamarind juice, tomatoes, little water, salt, turmeric and let it boil by keeping the lid.
  • Meanwhile you need to dry roast the Vadiyalu in a pan til they lightly turn brown colour but make sure it is not blackened, then keep it aside.
  • Now when the Pulusu starts boiling and a little thick (not too much thick is needed as and when we add the vadiyalu it will take in some juice from it and it will become thick anyways. So make sure it had some gravy and little thin) add the fried vadiyalu in it and switch of the flame immediately.
  • Have to switch off the flame immediately and keep the lid and serve it after 15 mins with rice. (Served after sometime so that in meantime these fritters become soft).

Sunday, May 23, 2010

Vegetable Chicken Pizza (Indian Style)

Some of you might be wondering what the benefits of homemade pizzas are in these times when you can order pizza online.
I feel that home made pizzas are healthy, the ones from your local pizza delivery are not.
You can adapt any pizza recipe to your own taste and mainly can reduce the fat contents....:)
So here is my family recipe pizza....

Ingredients :-

Pizza base - 1
Boneless Chicken - 1lb
Butter - 1/2 cup (can add more if you prefer so)
Onions - 1/2
Tomatoes - 1/2
Corn - 1/2 cup
Green Chillis - 2
Red chilli flakes - 2tsp
Pepper powder - 2tsp
Chilli powder - 1tsp
pinch of turmeric
Salt to taste

Procedure :-

  • Add salt, chilli powder, turmeric to the chicken pieces and keep it aside.
  • Now add 1 tsp oil in a pan and fry the chicken pieces till they are soft and all the water that comes of it evaporates and let them cool.
  • Now cut the chicken into small pieces and keep aside.
  • Take the base of pizza and on it add the tomato ketchup that is given with the base of pizza.

  • On it spread the chilli flakes, pepper powder, onions, tomatoes, chopped chillis, chicken pieces, coriander, corn and grated cheese and keep it aside. (I added very little cheese. If u prefer more can add as per your requirement)

  • Now preheat the oven at 375F and bake it for 15 minutes.
  • Serve it with ketch up.

Thursday, May 20, 2010

Spicy Anchovis/Nethallu Curry

Would you like to try a great tasty anchovy recipe? Then you came to a right place.
The sundried anchovy fish curry is one of the basic dish, usually eaten with a bowl of rice. This is really low calorie and high calcium so best preferred if used in our dishes too.

Frankly telling i dont eat this fish but my hubby likes it a lot and after his childhood he never ate that itseems. He use to tell me so many times that he misses his mom's recipes and here there is no oppurtunity to taste that recipes too. One among them is this Anchovies curry. But may be my fate is good that suddenly one fine day these fishes has come into my sight in some chinese store. Then i saw those fishes and felt it to be these nethallu but i dont know the name of Nethallu is anchovies.. ;)Then searched it in google and came to know that nethallu is anchovies in english and came back to the store and purchased at last.

Nethhallu or anchovis is famous in India and is available in any market place there.. My mom always prepared it at home and everyone goes crazy for this dish too... but then im not very much interested about it but when i came to know that its my hubby's fav too then i started searching it. When i first got this in US then you can see my excitement... Its just because that i must make something that makes him feel home and remember his childhood days..So that i can get all that credit...;) . So finally my dish came out real good with two to three trails of experimenting and my efforts are fully fulfilled...:) An incredible anchovy curry gets its real taste from the fish actually. So get the right one.

I will let you know the precautions to be taken in preparing this at the end of the post....if i say it now you may skip the recipe too... ;) Beware !!!!!


Anchovies/ Nethallu - 1 cup
Onions- half onion, finely chopped
Green Chillis - 3
Red Pepper With shrimp paste - 2 tsp
Oil - 2tsp
Turmeric - 1/2 tsp
Chillis powder - 1tsp
Lemon - 1/2 (for decoration and serving)
Pinch of salt

Procedure :-

  • Remove the heads of the fish, clean fish in water and keep it aside.
  • Add chilli powder. turmeric and little salt, mix well and keep aside.
  • Now heat oil in a pan and add chopped onions, chillis and fry til they are brown color.
  • Add the red pepper shrimp paste to it and mix well (make sure yoou dont fry it more else it will blacken fast).
  • Immediately add the fish and fry it for 4mins and add 1/2cup water and kep the lid.
  • Within 5 mins gravy thickens and the fish becomes soft too. Switch of the flame and serve it.
  • Can be served along with onions and lemon with rice.

Precautions to be taken :

These are just my experiences and i just dont want you people to curse me after you prepare the dish. So im just mentioning those tooo
  1. While cooking please make sure the doors and windows are open else that smell will stay in the room for long time.
  2. Generally at home we prefer very spicy so i gave the measurements accordingly.. If you feel that it is more then you can change the measurements as per your taste.
  3. If you are trying this dry fish for the first time then i think you may not like it. If you are used to from childhood eating any type of dry fish or a fan for non veg then you can happily try this for sure.
  4. One more important thing is dont get worry if you are not having that paste its just in my trail method i added that for additional taste but without that too it tastes good but need to add one more tsp chilli powder if you are skipping that paste. But suggested is if you add that it will give extra flavour to the dish.
  5. Now after all this long discussion dont scold me that why did i post this recipe if its not good to everyone(Im talking about point 1 ). Its just because i can surely say that many people love this and will enjoy it too... So for those non veg food lovers here is spicy yummyyyy dish... ;)

Wednesday, May 19, 2010

Eggplant/Vankaya Menthi Karam

Oh where to start with to say about brinjal now. I can say that the vegetable that we make it at any times in any event is brinjal. In andhra there will be no event or festival without this curry... Will go good with any veggie. Can be a combination for anything. Unlimited recipes can be done by this.

In my college days i used to have one dish that my friend use to get it for lunch in her box. Whenever she gets that curry i used to grab out of her for the first spoon. Still cant forget the taste of it. Dont know how but somehow we missed that type of curry in my house. My mom used to make a different versions of it with similar look. But this tastes real good with some different taste. This is pretty much famous and easy too.

But then i use to have it from her box but have no thought of trying it. The other day when im talking to her, we were discussing about our college days and then came the topic of our lunch time and how i used to have it from her always.. Now being very much interested in cooking and all such stuff i took the recipe from her and gave an attempt yesterday and it came out really good. Thanku Somu for such a nice recipe.

Really Miss my friends and those days a lot...:( Thanku all for the love and care forever... Love u all dear... :)

Ingredients :-

Eggplant/ Vankai - 8 to 10
Onion - 1/2 , optional (coarse grind it)
Tamarind paste - 4tsp (thick)
Oil - 3tsp
Dhaniya jeeera powder - 1tsp
Few Curry leaves
Few coriander leaves
Salt to taste

For powder:-
Methi/fenugreek seeds- 2tsp
Red Chillis - 4 to 5
Chana Dal - 1tsp
Jeera - 1tsp
Urad dal - 1tsp

Procedure :-

  • Clean eggplant and make long slits vertically around 6 slits and keep it aside.
  • Heat a pan and to it add all the powder ingredients and dry roast them till they are little brown colour. (make sure they sont turn iuts colour too much else it may spoil the curry)
  • Take them into blender and grind it into a fine powder and take is aside.
  • Now by adding little water in it make it a paste but not too thin and stuff this mixture in the slit eggplants and keep aside.
  • Now heat oil in a pan and add these eggplants and keep the lid.
  • Now within 5 mins turn them to the opposite side and let them fry. They have to become almost soft. (may take a little time depending on the eggplant but some may be cooked within 5-10mins too)

  • Take them aside and in the same oil add the onion paste, curry leaves, chillis and fry till the onion paste turns out brown.
  • Now to this add the fried brinjal, 1cup water, tamarind paste, tomato and keep the lid and let it cook till the gravy thickens.
  • Now finish it off with coriander leaves and serve it with hot rice.

Tuesday, May 18, 2010

Strawberry Vanilla Smoothie

Im not a fan for strawberries...but this is the word long back because after coming here i have it most often than any other fruit.. Its just because of its taste and the nutritious values it have than others. So prepared this yummy drink with fresh fruits, milk and ice cream. :-)

Strawberries have higher levels of vitamin c, fiber, potassium than most other fruits like bananas, apples and even oranges.
Apart from the obvious health benefits, i studied in some article that eating one serving (about 8-10 strawberries) a day can significantly decrease blood pressure, which may reduce the risk of heart disease.
So i just want to make it something tasty which everyone loves to have it.
I prepared this in my own way according to my taste but can be done in the other way too so im giving the recipe of both.

Ingredients :-
Strawberries - 1 cup (can use frozen or fresh), 4-5 for decoration
Vanilla Icecream - 2 scoops
Yogurt - 1/2 cup
Milk - 1/2 cup
Sugar - 3 to 4 tsp


Method 1:

  1. Add cut strawberries, yogurt and sugar into a blender and blend until smooth.
  2. Add milk into it and blend it again and pour it into serving glasses.
  3. Add one scoop of vanilla icecream in each glass and serve it cool.

Method 2:

  1. After step 1 from above Method1 dont go to step 2 but follow this process.
  2. Blend vanilla ice cream with milk. Pour carefully on top of the strawberry yogurt into the glasses.
  3. Now you'll have an attractive two-colored strawberry smoothie.

>I used fresh strawberries for better taste but if people who prefer more chill can use frozen ones.
>I love to have the juice along with icecream when taken with a spoon.. ummmm i preferred the first method. But believe me both tastes real good.
Enjoy this cool cool smoothie in hot summer with your own taste of method.

Im sending this to 'Show me your Smoothie' event at Dil Se by Divya.

Monday, May 17, 2010

Fish/Chepala Pulusu

Whenever i start doing any non veg item i remember my mom always...Its because that i cannot match her in any way...Somehow i dont get the taste that gets from her. May be i think each one of us face the same thing in our life. As many items we do at home when we have something from our mom the taste lasts. That is the love we developed for her cooking from our childhood. There are many such items that i could not reach my mom and one such is this Fish Pulusu. But this time by my luck it just matched a bit to her taste so i just wanna share that you all. Hope you all enjoy it too...!!!
Im sending this recipe to Celebrating Mom event organised by My Home Kitchen.

Ingredients :-

Fish - 1 big fish of your choice, i took Mackerel fish
Tamarind - 2 lemon sized ball
Onions - 1 , small
Tomatoes - 1
Chillis - 4
Chilli powder - 1tsp
Turmeric - 1/2 tsp
Oil - 2 to 3 tsp
Jeera powder - 1 tsp
Coriander - few leaves
Salt to taste


  • Clean fish with salt and water, add chilli powder, turmeric, salt and keep it aside for half an hour.
  • Heat 2tsp oil in a frying pan/ skillet and add the fish pieces evenly (avoid keeping one on top of other for even frying) and fry on both sides carefully till brown colour and keep it aside.
  • Now in the same pan add 1 more tsp oil, add onions, slit chilis and fry for 5 mins and add the fish pieces carefully in it.
  • Add the tamarind juice, diced tomatoes and keep the lid.
  • Now when it is started boiling add the coriander and adjust salt and chilli powder let it boil for some more time.
  • The Fish turns its color to dark brown and the piece is a bit hard and the gravy thickens a bit then switch off the flame.

Tip :

  • Can be done directly without frying it before but by doing this will avoid fish from breaking while it is being cooked and served too.

Sunday, May 16, 2010

Aloo Methi Paratha With Boondi raitha

Paratha is pretty much famous in northern part of India but now its been very popular in South too. But Aloo Parata is very common to one and all and we make it very frequently and love it too. So i tried the aloo paratha with slightly different way by using Methi leaves too. I felt it to be healthy and a very good combination.

For a simple, rich indulgence, top a freshly made hot paratha with a dollop of whipped fresh white salted butter, break off bite-sized pieces from the edge, and dip them in the melting butter (raitha). I also want to add the raitha prepared in North Indian style. But its not purely of it but a mix of both South and North so that everyone enjoys it. Here the whole process goes....

Ingredients :-

Wheat flour - 2cups
Boiles Potatoes - 2 (small)
Methi leaves(Menthi kura) - 1 bunch
Onion - 1/4
Chillis -2
Chilli powder - 1tsp
Tymol seeds(Vamu/Ajwain)- 1tsp
Oil - 1tsp
Pinch of Chaat Masala
Salt to taste

Procedure :-

  • In a mixing bowl take the wheat flour and to it add salt to taste and by adding little water at a time knead well to make a medium soft dough like you make it for chapati and keep it aside.
  • Heat oil in a pan add the tymol seeds, onions, chillis and saute it for sometime and when soft add the methi leaves and saute it till they turn their color and switch of the flame.
  • Now in a mixing bowl take the boiled potatoes, chilli powder, salt, chaat masala, and smash it well and to it add the methi mix and keep it aside after mixing it evenly.
  • Divide the dough into equal parts and make it into small balls around 2" in diameter. Similarly with the Potato mix too. (make it into small balls)
  • Now roll out each wheat ball approximately 4" in diameter, smear oil on it and place the potato ball on it and close it with the wheat dough throughout.
  • Now roll it again till thin so that the curry wont come out.
  • Heat the tava or griddle and place the paratha on it, after 30secs-1min turn over. Smear oil over the top of the side that has been cooked first. Fry on both the sides till golden brown and crisp on a slow medium flame.
  • Serve it with Raitha or some gravy curry. When served hot off the pan it is very yummy.

Boondi Raitha :-


Yogurt/ Curd - 1 1/2cups
Kara Boondi - 1/2cup (i took it ready made boondi that we get it in our Indian stores)
Onions - 1/2 ,finely chopped
Chillis - 3,finely chopped
Salt to taste

Method :-

  1. Mix all the ingredients except boondi till they are mixed fully.
  2. Now just before you wanna serve it add the boondi on top of it and serve with any paratha.

Tips For cooking:

- If it is nor served hot to keep warm keep in a recloseable tin lined with paper towels to absorb the moisture. When eaten hot off the pan it is mouth watering good.
-If you need some time to serve then let them cool down completely before placing in a container. If they are placed when still hot the condensation will ruin the paratha and make them soggy.

Friday, May 14, 2010

Vegetable Rava Idly (Instant Version)

Rava idly is a famous dish from Karnataka. I don't know this dish till i ate this in some restaurant at Bangalore. But that time i don't know that is that much famous in that place but just had it like that as it sounds different from normal idly what we make at home. But when i came here, my hubby told that he likes rava idly which he tasted when he use to work there. Then i just gave a trail at home from my friends recipe and would love to add this recipe into my list of breakfast menu. It is somewhat tasting like sooji upma but this idly is tasty along with coconut chutney and sambar.

Ingredients :-

Rava flour/ Sooji - 1 1/2 cup
Yogurt - 1cup
Onions - 1/4 small piece
Green Chillis - 3 ,finely chopped
Ginger - small piece,finely chopped
Tomatoes - 1/2
Capsicum - 1/2
Carrot - 1 small (finely chopped)
Coriander - few leaves
Eno salt
Salt to taste

Mustard seeds - 1tsp
Jeera - 1tsp
Chana Dal - 1tsp
Urad dal - 1tsp
Red chilli - 2
Few Curry leaves


  • In a pan heat oil and to it add the tempering and and when they are fried add the sooji to it and fry till the sooji turns light brown colour and keep it aside.
  • In the same pan add some more oil, add onions, carrots, capsicum and then tomatoes and saute it for just 5mins and mix it in the sooji.
  • Now in a separate bowl of yogurt add the chopped chillis, ginger, coriander, salt and mix well and keep it aside.
  • Add this to the sooji and mix it well and by adding little water at a time go on mixing the whole sooji till it is like the idly batter. (not too thick and not too thin)
  • Keep this aside for 30mins-1hr.
  • Now to this add the eno salt just before you want to prep idly and mix well (you can observe bubbles coming as soon as you add eno salt)
  • Take the idly cooker (can be any material either non stick or steel goes with it) and spray oil on each mould and pour the batter in each mould.
  • Steam cook it tell they are soft.
  • Serve it hot with chutney and sambar.

Tips for cooking idly:-

>You can check whether the idly is done or not by inserting a spoon into the idly. The spoon should come out clean if the idlis are done.
>If you feel that the batter is more then you can preserve it for the next day but should not use eno salt in it. Have to add it just before you want to prepare idly.
>If you don't have the idly cooker then you can just steam cook it in some pan by keeping a weight on it.

Tuesday, May 11, 2010

Broccoli Fruit Salad

I always feel that nothing is best than having a salad as lunch or dinner sometimes. But always the same style of salad is even bore to eat even if its healthy. So we can try for so many ways to make it eatable. I can say one thing for sure is, one which is healthy enough will not make our mouth watery to have it..but only one thing which takes us to that plate is by the way of presentation. If the look is good then at least we can give a try. So here is the salad where i made with different fruits and vegetables which made it more colourful.

Ingredients :-

Broccoli - 10 florets
Plain low-fat yogurt - 1/2cup
Honey - 2tsp
Cherries- 10 number halved
Keera - 1/2
Orange - 1/2 to be sectioned
Banana - 1 small
Apple - 1/2small, sliced
Badam - 5 to 6 chopped
Chaat Masala - 1/2 tsp
Lemon - 1/2 small squeezed (optional)

  • Microwave the broccoli florets for just 5 mins and keep it aside.
  • For dressing, in a small mixing bowl stir together yogurt, honey, and chopped badam.
  • Arrange cherries, keera, sectioned orange, banana, broccoli and apple slices as per your taste.
  • Pour the dressing on it.
  • Sprinkle little badam pieces on top of salad and lemon juice, if desired.
  • Here is our healthy fruit salad prepared within minutes :)

Im sending this salad to Twenty -20 Cooking Event which was organized by Kitchen Samraj.

Fish Fry

Ingredients :-

Fish - 3to4 (any small fish of your choice)
Chilli Powder - 3 tsp
Turmeric - 1/2 tsp
Dhania Powder - 2tsp
Jeera Powder - 1 tsp
Ginger Garlic Paste - 1 1/2tsp
Coriander for garnishing
Salt to taste

Procedure :-

  • Clean the fish with salt water and keep it aside.
  • In a mixing bowl add all the ingredients ( except coriander and oil ) and mix it like a thick paste by adding little water.
  • Heat oil in a pan and to it add the fishes by dipping it in the paste evenly through out the fish and fry it.
  • Fry it on both sides till dark brown colour and garnish it with coriander.

Monday, May 10, 2010

Chicken Fry/ Kodi Vepudu (Without deep frying)

Ingredients :-

Chicken pieces - 1lb (preferably with bones)
Onions - 1
Carrots - 1
Chillis - 5
Yogurt - 1tsp
Ginger garlic paste (GGP) - 1/2 tsp
Chilli powder - 1tsp
Oil - 3tsp
Chicken Masala - 1tsp (readymade masala what we get it in stores)
Ginger - 1 inch piece (finely chopped)
Garlic - 4to5 cloves (finely chopped)
Few Curry leaves
Coriander (as your choice)
Turmeric - 1/2tsp
Food Colour - pinch (optional)

Procedure :-

  • Clean the chicken pieces and add chilli powder, turmeric, salt, yogurt, GGP and mix well, keep it aside for 1/2 hr.
  • Now in a pan or dhaka add some oil and chicken pieces and saute it for sometime till all the water which comes from it evaporates.(you can add colour at this point of time) and take them aside.

  • Now in the same pan add the onions, chillis, garlic, ginger and saute it till they turn little brown and now add the carrot pieces(cut them into long pieces) and just within 5mins of cooking add the chicken pieces and little water(1/2 cup) and keep the lid.

  • Adjust the ingredients like chilli powder, salt etc accordingly and finally add the chicken masala and curry leaves and mix well and take it aside.
  • Now garnish it with onions, coriander, carrots and serve it like an appetizer or like any side dish.


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