Ugadhi pachadi

Ugadhi  pachadi :
Ugadhi is a telugu new year which is celebrated in the starting of spring season and this pachadi is made on Ugadhi and that's were it got it name from.
 This  dish is a combination of all flavors like sweetness, sourness, bitterness, spicy, tangy, salty, symbolizing that life is full of all flavors. Having it on new year denotes that we have to accept everything in life and be prepared for the coming year. Isn't the concept amazing !

Ingredients :
Tamarind - small lemon size
Grated jaggery - 3 tbsp
Sliced mango - 5 Tbsp
Neem flower - 1 tsp
Sliced cocunut - 2 Tbsp
Green chilli - 2
Salt to taste

Method :

1. Take juice from tamarind.
2. Add all the ingredients and mix well.

This can be thick or you can add more water and make it thin.

Ugadhi pachadi is ready.

Enjoy the joy of cooking.

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Kadai bhendi

Ingredients :
Lady finger - around 20
Onion - 1 medium
Tomato - 2 medium size
Ginger garlic paste - 2 tsp
Corainder seeds -  2 tsp
Jeera - 1/2 tsp
Chilli powder - 1 tsp
Corainder powder - 2 tsp
Cumin powder - 2 tsp
Garam masala - 3/4 tsp
Curry leaves - few
Corainder leaves - few
Capsicum - 2 capsicum of two colors
Oil  - 3 tbsp

Method :

1 . Wash Okra and let it dry. Cut them.  Cut capsicum into cubes. Chop Onion and tomato too

2. In mortar, crush corainder seed.
3. In a Pan, add 1 tbsp oil and fry the okra so that it is half cooked. Actually it should be fried in oil, but I prefer shallow frying. The taste is still good.
4. Put them in a plate. Add 2 Tbsp oil and when it is hot, add cumin seeds and crushed corainder seed.
5. Add Onion, curry leaves and let it fry.
6. Add ginger garlic paste and fry until raw smell goes.
7. Add tomatoes and salt and let it cook. Add chilli powder, corainder powder, cumin powder, garam masala, and turmeric and fry it for sometime.
8. Add capsicum and fry them. Simmer the flame and close the lid and let it cook for 10 minutes.
9. Add fried Okra and mix well and close the lid again and cook for 20 minutes.
10. Let it dry and add chopped corainder leaves.

Yummy Kadai Bhendi is ready.
Goes well with rice and roti.

Enjoy the joy of cooking

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Schezwan sauce

Ingredients :
Red chili - 12 de-seeded
Garlic - 12 for grinding
Tomatoes - 2 made into purée
Tomato ketchup - 1 tbsp
Garlic -  2 Tbsp
Ginger -  2 Tbsp
Soy sauce - 1 tsp
Vinegar - 1 tsp
Pepper - 1/2 tsp
Sugar - 1/2 tsp
Salt to taste
Oil - 3 Tbsp


Method :

1. De-seed the red chili. Soak red chili overnight or  atleast for few hours.
2. Grind red chili and garlic into a coarse paste.
3. Blanch tomatoes and grind them to make purée
4. In a pan add oil and when it is very hot, add garlic and ginger and fry them.
5. Add tomato purée and sauté them until raw smell goes.
6. Add red chili- garlic paste and sauté them too until oil leaves.
7. Add soy sauce, tomato ketchup, vinegar, sugar, salt, pepper and mix well.
8. I made it really thick for storing purposes.

Schezwan sauce is ready.

Enjoy the joy of cooking.

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Gutti Vankaya curry

Ingredients :
Brinjal - 6
Chilli powder -1/2 tsp
Coriander powder - 1/2 tsp
Sat to taste
Turmeric powder - 1/4 tsp
Tamarind - gooseberry size

1. Fry and grind :
Onion - medium size
Ginger garlic paste - 1 Tbsp
Grated cocunut - 2 tsp

2. Dry roast and grind :
Peanuts - 4 tsp
Sesame seeds - 1.5 tsp
Coriander seeds - 1.5 tsp
Jeera - 3/4 tsp
Urad dhal - 1.5 tsp
Red chilli - 4

Method :

1. Fry with oil and sauté the ingredients listed under 1. Add tamarind and grind it
2. Dry roast the ingredients under 2 and grind it to coarse powder.
3. Mix from step one and step 2.
4. Add salt, turmeric and mix with it.
5. Cut the brinjal lengthwise and still the stem intact.
6. Steam it for 3 minutes.
7. Stuff the mixture from step 4 inside the brinjal.
8. In a pan add oil, and when it is hot add rest of the mixtures and fry.
9. Add stuffed brinjals, chilli powder, corainder powder and little more salt if needed and little water.
10. Let them cook until brinjal is cooked.


Note :
The brinjal should be tender and shiny to get good results

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Frittata

Frittata :
After I started blogging, I started to try different cuisine. This is one such recipe.
It is an Italian  dish made with eggs. This dish was quite attractive and that's the reason I tried it.
Until I made it I wasn't sure how it is going to be, but it was awesome. Glad I tried it.

Ingredients :

Eggs - 5
Milk - 1/2 cup
Onion - 1/2 medium size
Garlic - 3 pods finely chopped
Bell pepper - 1/2
Zucchini - 1/2
Oil - 1 tbsp
Provolone cheese - 1/4 cup shredded
Salt and pepper to taste

Method :
1. Pour egg in a bowl and beat them.
2. Add milk and mix them.
3. Chop the vegetables.

4. In a pan, add oil and when it is hot add garlic and sauté well.

5. Add onion and sauté well.

6. Add vegetables and sauté well. Let the vegetables be half cooked and crunchy.

7. Add chopped parsley, salt and pepper.

8. Spread the vegetables evenly in the pan.

9. Pour the egg mixture evenly into the pan.

10. With the spatula move the sides so that the egg mixture pour into sides to get cooked.

11. Do this all over the sides until the sides are cooked.

12. When it is almost cooked and still some left in the center, add grated cheese and parsley on the top.

13. Preheat the oven. Place this pan in the preheated oven for 5 minutes or until the top is golden brown.

14. Take it out and move it into a plate.

15. Enjoy the yummy dish.

Note :

1. Use a pan that is oven safe. Otherwise transfer it to a oven safe and broil it.

2. Oven should be set to broiler. If not keep it for little longer time.

3. Many vegetables goes with this recipe like mushroom, Cherry tomato, spinach. Choice is yours.

4. If you want a nice thick layer, increase the number of eggs to 8 or 9.

5. If you like more cheese, you can add upto 1/2 cup cheese.

6. If you don't like cheese, you can skip it too.

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Aloo paratha

Ingredients :
Aloo - 5 medium size
Onion - 1/4 medium size
Green chilli - 2 finely chopped
Corainder leaves - few chopped
Turmeric powder - 1/2 tsp
Cumin powder - 1/2 tsp
Garam masala - 1/2 tsp
Red chilli powder - 1/2 tsp
Cumin seeds - 1/4 tsp
Salt to taste
Chapathi dough to make 12 parathas

Method:

1. Cook potatoes, drain he water. let it cool. Grate them.
2. In a pan, add oil and when it is hot add jeera, green chilli and finely chopped onion.
3. Mix cumin powder, garam masala, red chilli powder, salt in a Tbsp of water and pour it in the pan when the onion is fried.  Sauté everything well until dry and cooked. Let it cook.
4. Add this to the grated potatoes and add chopped Corainder leaves .
5. Mix everything with hand nicely so that they are blend together.
6. Make chapathi dough.
7. Take a small ball and roll as showen in the picture.
8. Take a ball of the potato mixture and place it in the rolled chapathi.
9. Take the sides and close it and seal it.
10. Roll it again as shown in the picture.
11. Put this in the hot tawa and cook it on both sides.

A very soft and tasty Aloo paratha is ready.

Enjoy the joy of cooking.

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Mango rice

Ingredients :
Rice -1 cup
Mango - 2 cup loosely packed grated mango
Peanuts - 4 tbsp
Green chilli - 2
Red chilli - 4
Curry leaves - few
Channa dhal - 4 tsp
Urad dhal 4 tsp

Method :

1. Cook rice in such a way that each grain is separated. Spread it and let it cool.

2. Grate mango.
3. Add oil, and roast peanuts.
4. Remove the peanuts, and in the same pan add mustard seeds.
5. Add green chilli, red chilli, curry leaves, hing, urad dhal, channa dhal.

6. Add  grated mango, turmeric and let it cook for few minutes.

7. Add this to the rice . Add salt and mix them well.
8. Add chopped coriander leaves and the roasted peanut.

Tasty mango rice is ready.

Enjoy the joy if cooking.

Note :
I used Basmathi rice. This can be made with raw rice or even leftover rice.
Sour Mango tastes good.

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Thandai

Thandai :
This is a drink mainly made during holi.
Surfing for a recipe to post for holi and was quite happy with this simple recipe.
Healthy, tasty and easy recipe.

Ingredients :
Milk - 2 and 1/4 cup
Saffron - few strands
Almonds - 1/8 cup or 15 whole skinless
Cashews - 1/8 cup or 10 whole
Pista - 1/8 cup or 20 whole
Poppy seeds - 1 Tbsp
Peppercorn - 4
Cardamom - seeds from 2
Cinnamon - 1/2 inch ( optional, I didn't add, as I ran out of it. )
Sugar to taste

Method :

1.  Boil 2 cup of milk with few saffron strands.
2. Grind almonds, cashews, pista, poppy seeds, peppercorn, cardamom seeds and 1/4 cup milk to a fine paste
3. Add the paste to the boiling milk and mix well.
4. Boil for 5 minutes  and switch off and let it cool.
5. Refrigerate it for few hours.
6. Garnish with sliced pista and safforn strands.

Enjoy the joy of cooking.

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Guacamole

Guacamole :
   A simple, healthy dip that goes great with chips, used as a spread or in taco or just eat it.
It is a good source of good cholesterol.

Ingredients :
Avacado - 2 ripe
Onion - 1/4 medium size
Tomato - 1/2 medium size
Coriander leaves - few finely chopped
Lemon - juice from 1/2
Salt and pepper to taste
Jalapeño - 1/2 finely chopped or to taste

Method :

1. Cut the avacado and take the fresh out in a bowl.
2. Finely chop onion, tomato, jalapeño, coriander leaves.
3. Mash avacodoes with a spoon. Don't mash it completely. Chunks here and there is required.
4. Add lemon juice to it.
5. Add all the chopped vegetables. Mix them very well.
6. Add salt and pepper and mix well.

Yummy guacamole is ready.

Goes very well with tortilla chips. Can be used as spread, filling in sandwiches and many more.

Enjoy the joy of cooking.

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Naan

Naan :
    It is a flat Indian bread. It is soft and fluffy. Great for party or special occasion. Kids love it.

Ingredients :
All purpose flour - 3 cup

Yeast - 1.5 tsp

Sugar - 1 tsp

Salt - 1 tsp

Yogurt - 2 Tbsp

Oil - 2 Tbsp

Milk - 1/2 cup
Butter - 1/2 stick ( for applying on the naan )
Baking soda a pinch

Method :

1. In a 1/2 cup Luke warm water, add yeast. Add sugar, salt and let it sit for 10 minutes.

2. It will be foamy as shown  in the 2nd picture.

3. In a bowl, add maida, baking soda, yogurt, oil, milk.

4. Add fermented yeast and mix well to form a soft dough. Don't worry even if it is sticky.

     Add some oil on top.

5. Close it with lid and let it ferment in warm place for 3 to 4 hours.

6. The picture above shows how it is fermented after 4 hours.

7. Only if it is fermented like this you will get good naan.

8. Make balls out of it and roll it to long triangle.

9. You can bake it in oven for 3 minutes or cook it in stove top.

10. Cooking it in stove is soft and it stayed soft for long time. So I prefer stove top Naan.

11. Cook on both side.

12. Apply butter on both sides.

13. If you want garlic naan, chop garlic and coriander leaves, put in the rolled dough before cooking.

14. Then cook it on both sides and apply butter. 

Anything home made is good.

Enjoy the joy of cooking.

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Kalakand

Kalakand :
This is a quick and easy sweet but Very tasty.
It tastes like " pal kova". If you are from Tamil Nadu you will know that.
I missed this sweet so much and was glad when I learnt it.

Ingredients :
Ricotta cheese - 15 oz
Condensed milk - 14 oz
Cardamom powder - 1/4 tsp
For garnishing, sliced pistachio and almonds.

Method :

1. Take square or rectangular bowl which is microwave safe.
2. Mix ricotta cheese and condensed milk and mix well.
3. Make sure there is no lumps. Don't use hand mixer and make it a paste. Just mix it with spoon.
4. This mixture should be put in microwave in intervals and mixed in between.
5. First put it in microwave for 5 minutes.
6. Take and mix it. Make sure to wipe and mix the edges too.
7. Microwave again for 3 minutes.
8. Take it and mix well.
9. Repeat the same thing for 10 minutes in the interval of 2 minutes.
10. Make sure to mix in between.
11. Check if it is in nice solid form. If not put it in microwave for 1 or more minutes.
12. Add cardamom powder and mix well.
13. Set it nicely and add the chopped nuts on top and press it slightly . I have left a part without nuts since I am planning to decorate with silver sheet.
14. Let it to cool.
15. Slice it and serve.

Enjoy the joy of cooking

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Tandoori chicken

Ingredients :
Chicken legs - 5
Thick curd - 5 tsp
Chilli powder - 1 tsp
Coriander powder - 1 tsp
Cumin powder - 3/4 tsp
Garam masala - 3/4 tsp
Red color - little
Salt to taste
Turmeric powder - 1/4 tsp
Oil - 2 Tbsp
Ginger garlic paste - 2 tsp
Lemon juice - juice from half lemon

Method :

1. Clean chicken. Make slits with knife around the chicken until bone.

2. Mix everything in the ingredients section except oil and chicken.
3. Mix well. Now put these masala in the slits of all the chicken.
4. Coat the chicken nicely with the masala.
5. Add 1 Tbsp oil on top.
6. Let this mixture rest for 4 to 5 hours.
7. Now preheat the oven for 450 degree.

8. In baking tray, apply oil and spread it all over.
9. Place the chicken and apply little oil on top.
10. Place it in the oven and bake it for 40 minutes.

Note :
I like it little brown on the top and I left it until 50 minutes.
Flip the chicken in between to get brown evenly on all sides.

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Buttermilk Pancake

Buttermilk Pancake :
A simple recipe that kids go crazy for.  It's quick and easy to make.

Ingredients :
All purpose flour - 1 cup
Buttermilk - 1 cup
Butter - 3 Tbsp
Baking powder - 1 tsp
Baking soda - 1/4 tsp
Sugar - 2 Tbsp
Salt - 1/4 tsp
Egg - 1

Method :

1. Mix All purpose flour, baking soda, baking powder, salt, sugar.
2. Beat egg. Add buttermilk and beat nicely.
3. Add butter and mix nicely.
4. Add this to the flour mixture and mix well.
5. In a pan, add oil and brush. Put the flame in medium, otherwise it might burn the pancake.
6. Pour a ladle of batter into the pan.
7. When it starts bubbling, flip over and let it cook again.

Easy pan cake is ready.

Enjoy the joy of cooking.

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Vada curry

Vada curry :

Vada curry is another famous South Indian curry that goes great with idli, dosa.

My mil makes it every Diwali and everyone goes crazy for it. My husband loves South Indian food.

After I started blogging, he had a list to make and every single dish he named was South Indian  dish and this is one among them. This is definitely a special curry to taste.

Ingredients :
Channa dhal - 1/2 cup
Onion - 1 medium size
Tomato - 1 medium size
Green chilli -3
Curry leaves - few
Corainder leaves - few
Chilli powder -1/2 tsp
Corainder powder- 1/2 tsp
Turmeric powder -1/4 tsp
Ginger garlic paste - 4 tsp
Corainder leaves - few chopped
Cloves  - 3
Cinnamon - 1 inch
Fennel seeds -1/4 tsp
Oil -3 Tbsp

Method :

1. Soak channa dhal for 2 hours.

2. Grind them coarsely.

3. Add little salt, make patties and fry them. It should be cooked but not turned into brown.

    It should  be still yellow as shown.

4. Scramble the vadai.

5. In a pan, add oil and when it is hot, add fennel seeds, cloves, cinnamon.

6. Add chopped onion and  fry them nicely.

7. Add ginger garlic paste and fry them until raw smell goes.

8. Add tomatoes and salt and cook them.

9. Add turmeric, chilli powder and corainder powder and sauté nicely.

10. Add water and let it cook for 10 minutes.

11. Add scrambled vadai and mix them nicely.

12. Let them cook for another 15 minutes.

13. Garnish with corainder leaves and it is ready to go.

Enjoy the joy of cooking

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Cabbage-Egg Poriyal

Ingredients :

Cabbage - 3 cup
Onion -  1/4
Green chilli - 2
Curry leaves - few
Egg - 3
Mustard seeds - 1/4 tsp
Urad dhal - 1/2 tsp
Turmeric - a pinch
Pepper - 1/4 tsp
Salt to taste
Oil - 2 Tbsp

Method :

1. Chop cabbage and onion.
2. In a pan, add a Tbsp of oil and when it is hot, add mustard seeds.
3. When it splutters, add urad dhal, green chilli and curry leaves.
4. Add onion and sauté nicely.
5. Add cabbage and little turmeric and salt.
6. Simmer the flame and cook cabbage.
7. In a bowl, add egg, salt, turmeric and pepper and beat well.
8. When the cabbage is cooked, add this egg mixture and mix well.
9. Add a Tbsp of oil and fry nicely.
10. Make sure it is fried nicely, otherwise the raw smell of egg could spoil the taste.


Yummy cabbage - egg poriyal is ready.
It goes good with rice.

Enjoy the joy of cooking.

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