ALOO JEERA

ALOO JEERA

A very yummy and spicy side dish........

We love it having with paratha/phulka......

You can even have it as a starter....... 

INGREDIENTS:

1. Potatoes                          -     3 boiled.

2. Onion                              -     2 medium

3. Green chillies                  -     2

4. Garlic                               -     2

5. Jeera powder                    -     2 tbspn

6. coriander powder             -     1 tbspn

7. red chilli powder              -     2-3 tbspn

8. Salt                                   -     to taste

9. mustard seeds                   -     1 tspn

10. cumin seeds                    -     1 tspn

11. oil

PROCEDURE:

 

1. Chop the onions, green chillies and garlic ........

2. Heat a pan , add oil.

3. Once its hot, add mustard seeds and cumin seeds.

4. Once they splutter, add chopped onions and green chillies and some salt..

5. Now peel the skin of the boiled potatoes and cut them into cubes.

6. Once the onions turn transculent , add the masala powders ( jeera and coriander).

7. Now fry them for 3 mins.

8. Now add the boiled potato cubes and salt to it and fry for 3mins.

9. once they are fried well, add red chilli powder and toss them well.

10. Fry for 2 minutes.... and take it to a bowl

11. serve hot with rotis/phulkas/parathas..... 

I am sending this to POTATO MANIA.

Paneer Egg Fried Rice

One more simple dish........
I love it.......

My H is coming late these days... so having dinner alone.... Most of the times , I skip it.
But today I was very hungry and cooked this real fast and had it immediately...... And I njoyed it ....
:)

 INGREDIENTS:

1. Cooked Basmati Rice - 2 cups

2. Carrot -1 

3. French beans - 1

4. Eggs - 2

5. Grated Paneer - 1/2 cup

6. Soy Sauce - 1 tspn

7. Vinegar - 1.5 tspn

8.  White Pepper powder - 1 tspn

9. Salt - to taste

10. Ajinomoto (completely optional) - 1 pinch

PROCEDURE:

1. Heat a pan, add oil.

2. Once its hot fry chopped carrot and french beans in high flame. 

3.  Once the vegetables are fried enough, put them aside and add beaten eggs.

4. After 3 seconds, mix it well so that you make a scramble.

5. Now mix the egg and vegs.

6.  Now add cookef rice, soya sauce, vinegar, salt, white pepper powder, ajinomoto(optional) and mix it well.

7. Now add grated paneer to this

8. Mix it well.Fry it for a minute in high flame......

9. Now check for the seasoning and serve hot......

Spicy bagara baingan fry / Spicy Eggplant fry

Why to eat gravy type bagara baingan.... try this dry item .....
You will njoy .......

INGREDIENTS:

1. Fresh Brinjals - 500gms

2. Groundnuts - 2 tbspn

3. Sesame seeds / Nuvvulu - 2 tbspns

4.Senaga pappu / chana dal - 1 tbspn

5. Dry red chilis - 4

6. Garlic pods - 2

7. Cumin seeds - 1 tspn

8. Mustard seeds - 1 tspn

PROCEDURE:

1. Dry roast Dry red chillies , Ground nuts, sesame seeds and chana dal separetely.

2. Let them cool. Once they are cool, grind them into a course powder.

3.Cut the brinjals as shown and put them in water . (otherwise their color gets changed).

4. Heat a pan, add oil.
5. Once the oil is hot, add cumin seeds, mustard seeds and garlic pods.

6. Now add a pinch of turmeric powder , salt and add brinjals

7. Toss them well and cook them for about 10mins. or until brinjal gets cooked.

8. Now add  the ground powder and mix it well. (Toss them... Dont mix them hard ... Your brinjals may lose their shape)

 9. Fry them for about 2 to 3 mins .

10. Now serve hot with rice and sambar/rasam.

TOMATO - BEETROOT SOUP (FOR RICE)

My mom is a master in this.....

Really Finger licking.....

You can do this soup with all these 3 vegs... tomato, carrot, beetroot.
combinations or alone...

we generally do this with tomato... but as carrot n beetroot r also gud for health, we just add them :)

So, its up to you to add or avoid.... Even tomato alone will be delicious.... Give it a try.....

This soup is for having with RICE.

Potato fry is a super combination for this......

In childhood, I used to take it in a small cup and used to drink like regular soup.... on a rainy day.... It tastes even more lapplappa.....

INGREDIENTS:

1. Tomatoes - 4

2. Beetroot - 1 small

3. Ulli paste - 2 tbspn (click on the name to see the recipe of ulli)

4. Green chillies - 3

5. Red chilli powder - 1 tspn.

6. Tamarind - 1 big lemon size

7. oil - 2 tbspn

For Tempering:

1. Dry red chillies - 2 

2. Garlic pods - 2

3. Mustard seeds - 1 tspn

4. Cumin seeds - 1 tspn

5. Curry leaves - 4

PROCEDURE:

1. Take a pan, add a tspn of oil, add chopped tomatoes and beetroot.
2. cook it till they lose moisture.
3. let it cool down and then grind it.

4. Now in the same pan, add oil and let it get hot
5. Once its hot, Add all the items mentioned under "For Tempering" above.

6. Now add a pinch of turmeric powder and add ulli paste, green chillies.

7. Fry till the mixture loses oil.

8. Now add the tomato-beetroot paste

9. Mix it well and allow it to cook for 5 minutes.

10. Now add tamaring juice and boil it till OIL floats on the top..

11. Once you c the oil floating, check for the balance of salt and sour . Adjust accordingly.

Serve hot...with rice......

BEST COMBINATIONS:

MUDHA PAPPU
POTATO FRY

JANTHIKALU

Most famous childhood snack item for us.......

I find it easy to cook .....

INGREDIENTS:

1. Rice flour / Vari pindi / Biyyam pindi- 1 cup

2. Besan Flour / Senaga pindi - 1 cup

3. Sesame seeds - 1 tbspn

4. Ajwain . Vaamu - 1 tspn

4. Salt - to taste

5. Red chilli powder - 1 tbspn

6. Oil - to deep fry.

PROCEDURE:

1. Sieve rice flour, besan flour, salt, red chilli powder together , so that they all mix well.

2. Add little water, sesame seeds , ajwain and make it into a dough. It should not be soft , as it absorbs more oil. So Let it be a bit dry,

3. Now put this dough into janthikala press.

4. Mean while heat oil in a deep kadai.

5. Press this dough into the hot oil.

 BE CAREFUL WHILE PRESSING. HEAT EXPLODES. YOUR HAND MAY GET HURT.

6.Once  the sizzling stops, take out and put it on a paper. 

7. Once its cool, store it a air tight container. It stays good for weeks.

Prawns Pulav / Royyala Pulav

I love this dish..... spicy and yummy...

FOR VEGETERIANS, 

AVOID PRAWNS AND ADD ALL THE VEGS OF UR CHOICE LIKE POTATO, CARROT, BEANS, CAULIFLOWER , PEAS, SWEET POTATO .

SAME PROCEDURE.

INGREDIENTS:

To Grind:

1. Onion - 1 small

2. cloves / lavang - 4

3. cardamom / yalukalu - 3

4. cinamon stick / dalchina chekka - 1 " piece

5. star anise / anasa puvvu - 1

6. marati mogga - 1 small

7. jajikaya - 1/4th piece

8. Gasagasalu - 1 tbspn

9. dry coconut / endu kobbari - 2 " piece

10. Dry red chillies - 5

11. Red chilli powder - 1 tbspn

For Tempering :

1. Dry red chillies  -3

2. Curry leaves /karivepaku - 5

3. Ginger garlic paste - 1 tspn

For Pulav:

1. PRAWNS - 500GRAMS ( FRESH DE-SHELLED AND CLEANED)

2. Rice - 2 cups.

3. onions -2 

4. coriander leaves - a bunch

PREPARATIONS:

1. Grind all the ingredients mentioned in "To Grind" with a little bit of water.

 2. Heat a pan, add a tspn of oil , turmeric powder, a pinch of salt and add fresh prawns.
 3. cook them till all the water gets evaporated.

PROCEDURE:

1. Heat a heavy bottomed vessel. I prefer pressure cooker. Its very important for pulav.

2. Add 50ml of oil , once its hot , add all the items mentioned in "For Tempering" .

 3. Add Ginger Garlic paste and fry it well.

4. Now add washed rice and half of the ground paste.

 5. Mix it well.

6. You should keep on stirring it time to time. It takes minimun 30 mins for the rice to turn real brown.
THE MORE YOU FRY THE RICE, THE BETTER THE TASTE.

7. Check for the rice. 

 8. Here you can see that the rice is fried well. It turned brown.

 9. Now you can add onions if u want. Otherwise its optional.

10. Now add the half cooked prawns, chopped coriander n mix it carefully , so that the prawns dont loose their shape.

FOR VEGETERIANS, AVOID PRAWNS AND ADD ALL THE VEGS OF UR CHOICE LIKE POTATO, CARROT, BEANS, CAULIFLOWER , PEAS, SWEET POTATO .

 11. Fry till the prawns turn brown.

12. Now add the remaining paste, 4 cups of water and cook till the rice is done.

 13. But I just pressure cooked it for 2 whistles..

14. Once its done, mix it slowly and carefully and serve hot.

 15. Njoy it with raita..... or it can b taken as it is...... Njoy Lapp Lappa....

                                                                  RICE EVENT

                                                                SEAFOOD EVENT

                                                               SOUTH INDIAN COOKING (SIC) - SERIES 1