Sweet Pongadalu with Coconut

Ingredients:

Raw rice - 1 cup
Grated coconut - 1/2 cup
Cardamom pods -5 tsp
Grated jaggery - 1 1/2 cups
Wheat flour - 1/4 cup
Oil for deep frying

Procedure:

• Soak raw rice for 1 -2 hours.
• Drain the water completely and grind the rice first in a mixie.Then add little water, grated coconut, cardamom pods and grind it to a smooth paste. 
• Add grated jaggery to it and mix well till it dissolves.
• Then add wheat flour and mix well .The batter should be of dosa batter consistency, so adjust accordingly by adding the flour.
• The batter need not ferment, you should make pongadalu immediately after grinding it.
• Heat oil in a small kadai, keep it in medium flame, take a small amount of batter in a small ladle or ice cream scooper and drop it gently into the oil. One pongadam at a time is preferred. 
• When it puffs and float on the oil, turn over and cook the other side also till golden brown(refer notes if it is not comes out in the correct shape). Drain the oil using a slotted ladle and take it out from the kadai. 
• Repeat the same process for the rest of the batter.
• Sweet pongadalu is ready to be served. It can had as a tea time snack.

Notes:

• If it sticks to the pan when the batter is dropped into the kadai, then the batter is thin and need to adjust the consistency by adding little wheat flour.
• If the pongadam gets squeezed and rises up rather than puffing up in the middle and flat on the edges then the batter is thick and need to adjust the consistency by adding little water of 1 tbsp at a time. 

Prawn Fry in Kerala style with grated coconut

Ingredients:

Prawns - 1lb (peeled and cleaned in vinegar water)
Onions - 2 medium size
Green Chillis - 3
Cilantro/Coriander Leaves - few
Curry Leaves - 10
Oil -2tsp
Salt to taste

To grind:
Onion - 1/2
Dry Coconut - 1tbsp
Fennel Seeds - 1tsp
Dry red chillis - 2
Garlic - 3 cloves
Cloves - 2
Cinnamon Stick -1 inch

For Marination:

Chilli powder - 1tsp
Jeera powder - 1tsp
Turmeric - pinch
Dhaniya powder - 1/2tsp
Garam Masala - 1/2tsp
Ginger Garlic paste - 1tsp
Lemon Juice - juice from 1 lemon
Oil - 1tsp
Salt to taste

Procedure:

• Add all the grind ingredients mentioned above in a blender and make it a paste without adding any water.
• Clean the prawns in vinegar so that the smell goes away. Now add all the marinate ingredients mentioned above into the prawns and marinate it at least for 15 to 45 mins.
• Heat a pan/kadai and add the marinated prawns and fry for 10 mins with the lid on. There will be water coming out from the prawns so need of adding any extra water. 
• Now remove the lid and cook on medium high flame to evaporate the remaining water till it is dry.
• Take the prawns aside in a bowl and in the same kadai add oil and to this add mustard seeds, onions, green chillis, curry leavesand fry for few mins till the onions turn light brown color.
• Now add the fried prawns and mix well. Add the grinded mixture at last and mix and cook for few mins. 
• Garnish it with coriander and serve with rice or as an appetizer.

Pappu Chekkalu/Chekka Vadalu

Ingredients:

Rice Flour - 3cups
Maida - 2 cups
Green Chillis - 12
Chana Dal - 1/4 cup
Chilli powder - 1tsp
Ajwain seeds/Vamu - 2tsp
Butter - 1/4 cup
Oil for deep frying
Oil - 5tsp for making Chekkalu
Curry leaves - few
Salt - 2 1/2 tsps

Procedure:

• Soak chana dal for 2-3hours and keep aside.
• In a large mixing bowl take rice flour, maida, salt, chilli powder, ajwain seeds, chopped curry leaves, soaked chana dal and mix well.
• Now crush the green chillis, jeera in the hand grinder or mixie and mix it into the flour.
• Heat butter and add that into the flour and mix well. 
• Now add little water at a time and mix well till the dough is similar to chapati dough. (for right consistency test make sure that the dough is not sticky to hands while mixing).
• Take thick polythene cover (preferably any ziploc cover) to roll these chekkalu. 
• Add 1-2 drops of oil on the ploythene cover and place small ball of the dough on it and press it with fingers evenly till they are thin round shapes as shown in the picture.

• Now heat oil for deep frying and add these pappu chekkalu one by one into it and fry till they are golden in color.

          (Make sure they are not too dark. Because dark colored chekkalu may taste bitter)

• Repeat the process with the remaining dough and let them cool and store it in a dry air tight container. 

Simple Chilli Chicken Fry

Being a good food lover i can say that as and when i started eating chicken i have become a great fan for it. So i started gathering different kinds of recipes from my friends and tried different varieties too. But this chicken fry is one of the best and easiest recipe that i have ever made.

After having this dish in one of my friends place me and my hubby were excited. Its just because not only for the taste but the time it took to prepare the dish. Its been ready within mins and with very little amount of ingredients and that too with greatttt taste of course.... So i could not wait to know the secret recipe from my friend Sridevi that day itself. And the next coming weekend only i have tried it at home and it is a big hit and here is the secret recipe how it goes......

Ingredients:

Chicken - 2lb
Garlic - 20 to 25 pods, finely chopped
Soya Sauce - For marination of chicken (it must cover all the chicken pieces)
Green Chillis - 10, finely chopped
Onions - 1/2 medium size, finely chopped
Curry Leaves - 10
Little salt (Sometimes it is not needed too)

Procedure:

• Clean the chicken thoroughly and make it into small pieces( With bones or without bones is fine).
• Now marinate it with Soya sauce till the chicken pieces are almost dipped into the sauce. 
• Keep it aside for min of half an hour(the more it is marinated the more will be the taste).
• Heat oil in a cooking vessel and add the chopped garlic, green chillis, curry leaves and fry for 2 mins and now add the marinated chicken and keep the lid.
• Do not add any water to it because there will so much of water coming of it.
• By the time all the water gets dry the chicken will be fully cooked. Adjust the salt if needed.(mostly we wont need any salt to be added as there will be enough in the soya sauce )
• Before ten mins when we feel the chicken is getting ready add the onions and let it cook for 10 more mins. 
• Serve it with hot rice and rasam.

http://gayathriraj.blogspot.com

                                 

Pav Bhaji Curry

When i think of street food and when i remeber my college days the first thing i get in my mind is pani puri, chaat, and pav bhaji. I still remember the days when we come out of college in the evening and stand near the stall at the corner of the street. This place is very famous for Pav Bhaji and almost each and every student would have ate here one day. And how big line and waiting it can be but still we all frnz use to wait for our turn to come and use to chit chat there till then. Thats really very amazing moments in my life. I really miss those college days and all that fun. When i saw these Pav Bhaji dinner roles in the store forst thing that strike my mind is my frnz. So just bought them and gave a trail of it and it came out very well and enjoyed the meal that day.



Ingredients :-

Dinner rolls - 8
Cauliflower - 1cup
Potatoes - 3
Cabbage - 1/2 cup
Tomatoes - 1cup, chopped
Green peas - 1/2 cup
Carrots - 1
Garlic - 2tsp (finely chopped)
Green chillis - 3
Onions - 1/2
Ginger - small piece finely chopped
Lemon juice - 2tsp
Butter - 1tsp
Oil - 4-5tsp
Cilantro or Coriander - 1/2 bunch finely chopped.
Pav Bhaji Masala - 1tsp
Salt to taste

Procedure:-

• Potatoes are boiled, peeled and mashed. Keep aside.
• Take cauliflower, cabbage, peas, carrots in a bowl, add water and microwave it for 10 mins. (not too much because it may turn mashy. Just to make them soft.)
• Heat the oil in a pan over medium heat. Saute garlic, green chile, onions and ginger. Cook until onions are brown.
• Add tomatoes and let it cook till they are mashy.
• Stir in cauliflower, cabbage, peas, carrots for sometime.
• Add the mashed potatoes and mix well. Now add 1glass of water. Cover and cook it for around 10-15 mins.
• Stir occasionally to avoid potato paste to stick to the base. Add some chilli powder, salt and mix well. Season with coriander, pav bhaji masala (optional) and switch off the flame and serve with lemon and chopped onions.

-Toast the dinner rolls, and spread lightly with butter.

Now take this dinner role a piece and dip it in the Pav Bhaji curry and have a bite. It will melt and very good for dinner meal.

Prawns Fry/ Royyala Vepudu

When it comes to sea food first thing that comes into my mind is 'Prawns'. Really that is the special dish in my house always which is fav by each one of us. The best thing that i like in it is that either if v have little amount of prawns at home that is been stored in the fridge some day the those can be just added to some of our veggies which gives it so much taste. I generally do this by adding it to veggies like bottle gourd, ridge gourd, with any leafy curry, brinjal and so on. But aprt form all these dishes when it comes to stir fry oh ma God v really die for it... It tastes that good and i think u can see the color how it is and so give a trial to see Heaven On Spoon... :)



Ingredients:-

Prawns - 1lb
Onions - 2
Chillis - 5
Curry leaves - few
Chilli powder - 2tsp
Turmeric - 1 tsp
Oil - 3 to 4tsp
Garam masala - 1tsp
Jeera - 1tsp
Ginger Garlic Paste(GGP) - 2tsp
Garlic - 2cloves
Lemon juice - 1tsp
Coriander - 4 stems chopped finely
Salt to taste

Procedure:-

• Take prawns in a bowl and marinate them with 3tsp onion paste, GGP, chilli powder, salt, turmeric, little lemon juice. Mix it well and keep it refrigerated for 1hr.
• Heat oil in a pan, add the marinated prawns and keep the lid. Water comes out from it and let it cook till all the water coming out of it evaporates and taske aside into a bowl.



• Grind onions, jeera, garlic, salt and fry this in the same oil. Add chillis, curry leaves and fry till the onion paste turn light brown color.
• Now to this add the fried prawns and mix well so that the onion paste is coated on the prawns fully. Adjust salt and chilli powder, add garam masala and mix well.
• Let it cook for 5 to 10 mins and finish it off with coriander and turn off the heat.
• Serve it as a starter or with hot rice or as side dish.

Onion Pakoda/ Onion Fritters (Street Style)

Ingredients :-

Onions - 2 (big)
Rice flour - 3tsp
Senaga pindi/ Besan flour - 2 table sp
Oil for deep frying
Salt to taste

Procedure :-

• Cut onions into thin slices and separate them with hand so that all the tangles are removed from each other.



• Add the salt to taste, rice flour and senaga pindi/besan in it and mix well. (dont add any water but make sure that each onion is at least having a bit of the flour on it).



• Heat oil for deep frying and fry these in it and take it aside on a paper towel and serve it as an evening snack.

Sending this to Priya's Healing Foods-Onions Event started by Sara.

Tandoori Aalo

I always wonder why am i doing so many specials with non veg as a main ingredient. But what happens to people who is purely a vegetarian. What does they do??? I wonder what all specials can we make with veggies same as non veg. Then when im discussing this with my hubby he said that, he dont what is the recipe but he once ate some aloo curry looked like a whole aloo made into some fry and its very spicy and tasty. These are the things he said that day and told me to try it. I once tried it like normal fry when i got the baby potatoes one day. But when he ate that he said that its not matching the taste that he had it that day. So then again my thinking process started of how to make it??? One day when i got the idea of making veggie dish as non veg recipe process then i thought of doing it with Aloo again. Then i tried this recipe and its a big hit and he said that this is the one he had long back and this is the taste he is expecting for.....At last im so happy for the successful dish by me which he is asking me from long time. And being a pure veggie item with a non veg touch i gave it a name "Tandoori Aloo".

Ingredients :-

Aloo - 8 (as small as possible)
Onions - 2 (small)
Chillis - 4 to 5
Chilli powder - 1tsp
Turmeric - 1/2 tsp
Red Color - pinch (optional)
Coriander - few leaves finely chopped
Curd - 1/2 small cup
Oil - 3to4 tsp
Garam Masala - 2tsp
Salt to taste

Procedure :-

• Potatoes boiled and peel the skin and keep them aside.
• In a blender add onions and grind it little bit (not to a paste but have to see the some flakes too) and then add the green chillis, salt and grind it again and add this paste to the boiled aloo and keep it aside.
• Add all the other ingredients to the potatoes except coriander and curd and mix well.
• Heat oil in a pan and add these potatoes to it and saute it frequently at regular intervals to avoid blackening.
• When it is turning its color to dark brown color add the curd and fry it till all the curd evaporates from it.
• Finish it off with coriander and serve it with rice. (not only with rice but can have it as an appetizer too).

Chicken legs Fry/ Chicken lollipops (Indian Style) and Happy Father's Day to all fathers

Ingredients :-

Chicken legs - 3
Yogurt - 2tsp
Chili powder - 2tsp
Pepper powder - 1tsp
GInger Garlis pase - 1tsp
Lemon Juice - 2tsp
Pinch of turmeric
Pinch of red Color
Onions - 1/2 cut into circles
Salt to taste
Jeera powder - 1tsp
Coriander powder - 1/2 tsp
Oil - 4to5tsp
Curry leaves - 5
Tomato Sauce - 2tsp
Chilli Sauce - 1tsp

Procedure:-

• Firstly clean the chicken legs and remove the skin if any on it and keep a small slits on each leg piece (around 4-5 slits for each leg piece).
• Now in a small bowl add chilli powder, salt, little turmeric and lemon juice to it and mix well into a paste.
• Now this paste is stuffed into each piece of leg in that slits v made. (we does this for better taste that comes from inside of the piece too) and if any paste is still left just apply it to the outer skin of the legs pieces.



• In a bowl add yogurt, GGP, Pepper powder, salt, jeera powder, coriander pwdr, 1tsp oil, Red color and mix well into a paste.
• Now roll the leg pieces in this mixture and refrigerate it around 1-2hrs.
• Heat a pan, add oil and to it add these marinated chicken pieces and fry.
• Turn the pieces at regular intervals to avoid blackening and when it is almost fried add the tomato sauce, chilli sauce and mix well, keep the lid and cook it for around 5-10 mins so that it is cooked inside too.
• Now garnish it with coriander and serve it with onions and a lemon.

And i can only say about my dad that Thanku so much for everything in my life and i feel there should not be any spl wrds for him to say because that special he is to me... And being a dad's kid i can say him...

Happy Father's Day

Aloo Corn Tikkies

The other day when me and my friend who is a neighbor discussing about some snacks. Then she told about these patties and she said that she will prepare it for me. But as she is busy with her kids she told me the procedure and both together prepared this snack item for evening that day. So i thank my friend for such a nice recipe.

Ingredients:-

Aloo/Potatoes - 4
Corn - 1/2cup
Peas - 1/2 cup
Coriander - 1/2 small bunch
Maida/ All purpose flour - 3 to 4tsp
Bread Crumps - 1cup (or) Bread slices- 4
Chillis - 4
Oil as needed for frying the patties
Salt to taste

Procedure:-

• Potatoes boiled, peeled, mashed and kept aside. Boil peas and corn separately and keep aside.
• Now take the mashed potatoes, peas, corn, coriander, chopped chillis, salt and mix well.



• In a small bowl add the maida and make it a thin paste by adding water to it and keep aside.
• Now make small balls (lemon size) of the potato mix and lightly press it in the middle and make it like patties.
• Dip this in maida mix and roll it in the bread powder and keep aside.
• Repeat the process with the remaining aloo mix and keep them aside.



• Now heat the tawa and on it spread oil and fry these tikkies on both sides till golden brown colour and serve it with tomato ketch up.

Note :
If you don't have bread crumbs then can use normal white bread. You just need to remove the edges of the bread and make it a powder and use it as crumbs of bread.
If people not that cautious about oil can deep fry these patties and serve it for more taste.

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.

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)
Salt

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.

Chilli Panner

Ingredients:-

Paneer - 1lb
Corn flour - 1 1/2tbsp
Onion - 1/2 cup
Cumin seeds - 1/2tsp
Curry leaves - 10
Coriander powder - 1/2tsp
Egg - 1
Garlic chopped - 1tsp
Ginger garlic paste - 1/2tbsp
Chilli garlic sauce- 1tsp
Chilli pwdr - 1/2 tsp
Green chillies - 4
Tomato - 1
Lime juice - 1tsp
Soya sauce - 1tsp
Oil - for frying
Red bell pepper - 1cup
Salt as per taste


Procedure:-

• Cut paneer into cubes.


• Take a dish add salt,ginger garlic, little water,1egg and mix well and pour on the cubes mix well.


• Take oil to fry add the mixed paneer into it and fry in very slow flame and keep aside.


• Take a pan add oil cumin,chopped garlic,ginger garlic paste,chopped green chilli, diced onion,coriander powder, tomatoes and saute for sometime.


• Then add little water,chill garlic sauce,red bell pepper,chilli powder,soya sauce,curry leaves,salt,lime juice, if you want to add colour u can, now add above prepared paneer and mix well.


• Now garnish it with coriander leaves and serve it with roti, chapati or rice.

Aritikaya Bajji

Ingredients:-

Aritikaya -1
Senaga pindi(Besan)- 1cup
Rice Flour - 3tbsp
Chilli powder - 1tsp
Jeera - 1 tsp
Baking Soda- pinch
Salt - as per taste


Procedure:-

1. Mix the besan flour, rice flour, chilli powder, salt and baking soda with little amount of water.

It shouldn’t be too thick nor too thin.




2. Heat oil in a pan.


3. Cut Aritikaya (raw plantian) into slices.


4. Dip the slice in batter.


5. Leave slowly and fry in hot oil.


6. Fry till the bajji turn into golden brown colour and place it on tissue.


7. Serve hot with ketchup or any chutney.