CARROT IDLI

INGREDIENTS:-

Idli batter-1 cup
carrot - 1 cup
salt
peanut chutney

PROCESS:-

1.Take idli batter in a bowl n add enough salt.


2.Grate the carrot n keep aside.

3.Take the idli plate n fill all the rounds n sprikle shreded carrot on that n put it in the idli cooker for about 15- 20 mins.

4.Switch of the flame n rest it in idli cooker for 5 mins.Now th idli is redy to serve.

SERVE HOT WITH PEANUT OR ANY CHUTNEY.

TIP:- TO AVOID STICKING OF IDLI 'S TO THE PLATE ADD 1 DROP OF OIL AT THE BOTTOM N SPREAD IT BEFORE PLACING THE BATTER.

CHILLY CHICKEN

Chilly chicken -the names itself denotes that its very spicy ...n of course its very tasty too ..but one can decrease the spiceness by reducing the no.of green chillies in the recipe n enjoy the same taste too.....

INGREDIENTS:-

FOR MARINADE:-

boneless chicken-1/2kg or 2 lbs
cornflour 1 n 1/2 tsp
chilly pwd -1 tsp/as per taste
salt- to taste
turmeric pwd/pasupu-1/2tsp
pepper/miryala pwd-1 tsp
egg white -2
ginger garlic paste-1 tsp
oil-4 tsp
red/orange food color-2 or 3 drops (optional)

FOR SESONING:-

Curry leaves-few
onions-1
green chillies-10 - 12
soya sauce-2 tsp
vinegar/lemon juice-1 tsp
coriander - for garnishing
ajinomoto/taste salt-1 tsp

PROCESS:-

1.Clean n cut chicken into 1 inch pieces.Now marinate the chicken with the above said marinade ingredients n keep aside.

2.Now heat a non stick pan,add oil n put all the chicken pieces n fry them well till they r cooked..(it takes nly for about 15-20 mins for the chicken to get fried.)

3.Remove them from the pan n keep them onto a paper towel to drain out excess oil.

(NOTE:-U CAN ALSO STOP THE PROCESS TILL HERE IF U DONT HAVE SOY SAUCE N ALL BCAUSE EVEN THIS TASTES WONDERFUL...)

4.Now cut onions into cubes n green chillies slit length wise n keep aside.

5.Heat a pan add 1 tsp oil then add green chillies n curry leaves n fry for a second.Then add onions n fry till they turn golden brown color.

6.To dat add soya sauce ,vinegar/lemon juice n mix well.Then add the fried chicken pieces n mix it well n saute for another 5 mins.

7.Finally add chopped coriander n switch of the flame after 5 mins.

SERVE WITH HOT DUM BIRYANI N ONIONS BY SIDE......

NOTE:-

1) U CAN ALSO DEEP FRY THE CHICKEN PIECES IF U WANT...BUT HERE I SHALLOW FRIED THEM...
2) U CAN ALSO USE LEMON JUICE INSTEAD OF VINEGAR BECAUSE LEMON JUICE IS A GOOD SUBSTITUTE FOR VINEGAR.

3) ONLY USE EGG WHITE WHEN U DEEP FRY BECAUSE IF U TAKE YELLOW YOLK ALSO THE OIL WILL POP OUT AS U FRY THE CHICKEN .

TAMALAPAKU/BETEL LEAVES BAJJI

Tamalapaku /betel leaves is commonly used for devotional purposes n many of them dont know that we can make bajjis out of it.Its very easy n very tasty that is done within 20 mins.

INGREDIENTS:-

Tamalapaku/Betel leaves:-6 leaves
Besan flour/senaga pindi-1 cup
turmeric pwd -1/4 tsp
chilly pwd- 1/2 tsp
Vamu/Ajwain seeds-1 tsp
salt- to taste
bahing soda-1/4 tsp
oil- for deep fry

PROCESS:-

1.Clean n cut the leaves into a nice shape of our choice.

2.Take a bowl ,and add besan,turmeric ,chilly pwd ,baking soda salt n ajwain seeds n make it like a thick batterwith water.(Make sure dat the batter should not be so loose).

3.Heat enough oil in a pan.when the oil gets heated dip each cut leaves in the batter n put in the oil n fry til they turn light golden brown.

4.After they are done ,remove them on to a paper towel ,to drain out excess oil.

SERVE HOT WITH TOMATO KETCH UP /ONIONS...

CRUNCHY FISH CHOPSTICKS

INGREDIENTS:-

boneless skinless fish fillets-2
corn flour-2 tsp
turmeric pwd/pasupu-1/2 tsp
chilly pwd-1 tsp
gingergarlic paste-1 tsp
pepper pwd-1 tsp
salt- to taste
egg white-1
red food color-1 or 2 drops (optional)
oil-for deep fry

PROCESS:-

1.Cut fish fillets into thin 1 inch pieces .

2.Den take a bowl n add all ingredients along with fish except oil n then mix them well n keep aside.

3.Heat a pan,add oil n when the oil gets heated up,add marinated fish pieces n fry well till they turn reddish brown/golden brown.

4.Then drain them onto a paper towel to remove excess oil.

SERVE AS A APPETIZER BEFORE LUNCH OR DINNER WITH ANY SOUP OF UR CHOICE!!!

VEG NOODLES

INGREDIENTS:-

noodles - 1 pack
carrot -1
cabbage -1 cup
green pepper/capsicum-1 cup
green chilles-3
spring onions-1/2 cup
soyasauce -2 tsp
green chilli sauce-2 tsp

ajinomoto/taste salt- 3/4 tsp

chilly pwd- 1/2 tsp

salt- to taste

oil- tsp

PROCESS:-

1.Cut carrot n cabbage into thin slices n capsicum into small pieces n keep aside.

2.Mean while,heat a pan ,add sufficient water to boil noodles.When water gets boiled ,add noodles n fry for only 2 mins.(NOT MORE THAN THAT,BECAUSE IF BOILED FOR MORE TIME THEY GET A MASHY TEXTURE).Then drain out remaining water n add a tsp oil on wide plate to avoid sticking.

3.Heat a pan ,add oil n fry cabbage,carrot n capsicum til they become a bit soft.

4.Then add sum salt,ajinomoto,chilly pwd n green chilles n fry for a min.
5.Then add soya sauce,green chilli sauce n saute for a min.

6.Then add boiled noodles n mix well.Then check for salt n then let them cook for 5 mins.

7.Then atlast add chopped spring onions n saute for another 5 mins n then switch of the flame n then serve.

SERVE HOT WITH TOMATO KETCH UP AND ONIONS BY SIDE...

NOTE:-I ALWAYS PREFER CHINGS SOY AND CHILLI SAUCE BECAUSE THE TASTE COMES OUT REALLY WELL.

PALAK PANEER/SPINACH WITH COTTAGE CHEESE

INGREDIENTS:-

Palak/palakura/spinach-1 bunch
paneer -250 gms
onions-1
green chillies-3
tomatoes-1
coriander-1/2 cup
jeera/cumin seeds -1 tsp
dhaniya/coriander pwd-1 tsp
ginger garlic paste-1 tsp
garam masala pwd-1 tsp
salt- to taste
oil-3 tsp

PROCESS:-

1.Cut spinach,coriander n 2 green chillies n boil them with enough water with atsp of jeera.
2.Boil tomato with sum water n remove the skin n keep aside.
(NOTE:- U CAN ALSO MICROWAVE TOMATO FOR 1-2 MINS WITH SUM WATER IN A BOWL.THE SKIN COMES OUT VERY EASILY)
3.Cut paneer in to 1/2 inch cubes n keep aside.

4.Now make a paste of the spinach mixture n tomatoes separately in a mixer/blender.
5.Heat a pan ,add oil n fry paneer till light golden brown n keep aside .

6.In the same pan ,add 1 tsp oil n then add jeera n fry for a sec.Den add onions,greenchillies n gry til they turn golden brown.
7.Then add gingergarlic paste n fry for a min.

8.Then add the tomato puree n fry for 1 min.

9.Then add the palak paste n fry for a few mins.Then add coriander pwd , garam masala pwd n salt n mix well.

10.Then add the fried paneer cubes n then add sum water n let the paneer cubes get cooked in the palak paste for about 15-20 mins.

11. Switch of the flame n then serve.

SERVE HOT WITH ROTIS/PARATHAS.

CARROT PARATHA

Its yet another simple n a very delicious recipe that all will love to eat.And that too as it contains carrot its very nutritious too n it looks very colorful...

INGREDIENTS:-

wheat flour - 1 n 1/2 cup
carrot-1 cup
green chillies -2
coriander/cilantro
oil - 2 tsp
water

PROCESS:-

1.Cut green chillies,chop coriander very finely n grate the carrot n keep aside.

2.Take a bowl n add all the ingredients n knead it into a soft dough.

3.Make small balls out of it.

4.Sprinkle some flour n roll the balls like chapathis on a flat surface.

5.Heat tawa/pan n roast each paratha till sone dark spots appear on both sides.

SERVE IT HOT WITH PALAK PANEER /ANY CURRY WITH ONIONS...TASTES SUPERB!!!!!!

SIMPLE ALOO - COCONUT FRY

INGREDIENTS:-

potatoes-3
green chillies-2
grated coconut-3 tsp (fresh/frozen)
chilly pwd-3/4 tsp
turmeric pwd-1/4 tsp
salt

FOR SEASONING:-

Cumin seeds/jeera
mustard seeds
chana dal/pachi seanga pappu
mina pappu/urad dal
curry leaves
dried red chillies/yendu mirchi
garlic cloves-3crushed

PROCESS:-

1.Cut potatoes in to small pieces n green chillies slit wise.

2.Heat a pan ,add oil n do the seasoning.

3.Then add potatoes,green chillies n fry for 5 mins.Den add salt n turmeric pwd n fry for another 5 mins.

4.Den add chilly pwd n mix well.

5.Den add fresh/frozen grated coconut n mix well and fry for another 10 mins n switch of the flame n serve.

SERVE HOT WITH RICE OR ROTIS.

RAVVA KESARI BOORELU/SOOJI HALWA BOORELU

INGREDIENTS:-

Bombay ravva/upma ravva/soji coarse - 1 cup
sugar - 1 cup
Dosa batter -2 cups (rice+urad dal =dosa batter)
water -2 cups
elachi/cardamom pwd -1 /2 tsp
ghee -2 tsp
oil

PROCESS:-

PREPARING RAVVA KESARI:-

1.Take ghee in a pan n fry bombay ravva for 2 mins till it leaves a nice aroma..
2.Then take water n bring it to a boil n then add ravva n stir continuously so that no lumps are formed.

3.Add elachi pwd,sugar n left over ghee n stir in.

4.Once it is done ,let it cool down n make small balls out of it n keep aside.

5.Make a dosa batter of thick consistency by adding little water n den add a pinch of salt

6.Heat a pan ,add enough oil for deep fry. Dip in each of the balls in dosa batter n put it in the oil n fry till they turn into golden color

7.Take on to a paper towel to drain out excess oil.

SERVE HOT!!!!

NOTE:- WE SHOULD ADD ONLY A PINCH OF SALT IN THE DOSA BATTER .ELSE THE TASTE DIFFERS.