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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