Mango Date Yogurt

 Nothing like having fruit yogurt after a delicious meal.In store there is not much choice of fruit yogurt.We get only strawberry fruit yogurt.In dubai we used to have quite a few varieties of fruit yogurt but not here.So i thought of making fruit yogurt at home.The combination of mango and dates are too good to express and that too topping of raisins and walnuts enhanced the taste of the fruit yogurt.Here is the recipe which is quite simple and can be done in a jiffy.

Ingredients :-

Yogurt 2 cups
Mango 2 cups
Dates 10-12 dates (De-seeded and chopped finely)
Honey 4 tbsp
Sugar 4 tbsp

Serves four

Method:-

Whip the yogurt.Take dates and mango in a glass.Sprinkle 1 tbsp sugar over it.

Slowly add the whipped yogurt.Then add honey.Sprinkle walnuts and raisins.Can be eaten or else leave it the refrigerator for a while and have it chilled.

Saggubiyam Vadiyalu

 This is in continuation with my earlier post on summer specials.These are done in summer and eaten in the whole year.I have given the link of previous post on summer specials at the end of this post.

Sagubiyam/Sabudana vadiyalu are must in any andhra house.These are dried in the sun for 2-3 days and eaten in the whole year.This recipe too calls for very few ingredients and just melts when deep fried.

Ingredients:-

Saggubiyam/Sabudana 1 cup
Water 5 cups
Buttermilk 1 cup
Cumin seeds crushed 2 tbsp
Salt as per taste.

Method:-

Wash saggubiyam and keep aside.

In a big deep vessel take 5 cups of water.Let it come to a boiling point.

Then slowly add the cleaned saggubiyam and constantly stirring until saggubiyam is translucent.Now add cummin seeds,salt and the butter milk.

Then stir and see that a layer doesn't form on the top.When you stir continuously the top layer is not formed.

Take a saggubiyam and check if it is cooked.If is it done let the mixture cool.It may take about 2 hours to completely cool.

By this time the mixture would have thicken.Stir once again and see that no lumps are formed.

Take a plastic sheet and spread the mixture in small flat rounds.Let it dry for the full day under the sun.

Evening slowly remove each vadiyalu and place them under the fan.Next two days again dry them under the sun.

Once dried they should be stored in a air tight container.And use it when required.

For frying

Heat oil and leave few vadiyalu into the hot oil.It takes few seconds to swell and change colour into white.Take it on a tissue and serve as snacks or with rice and dal.

Click the picture below for Biyyam Vadiyalu

Clear Lemon And Coriander Soup

This too i ate quite frequently at any restaurant.This is my kids favourite soup.This is done by daughter,the only thing i did is switch on and switch off the stove.She is yet to reach that age where she can cook by herself,she is just 8 years old.This recipe calls for very few ingredients and doesn't takes much time to prepare.

Ingredients:-

Coriander leaves 2 bunches
Salt to taste
Pepper powder to sprinkle on the soup
Lemon 1

Method:-

Chop coriender leaves finely.Take 4 glasses of water and let it boil.When the water starts boiling add the chopped coriander leaves.Let it boil of 5 minutes.

Strain the water.Add 1 lemon juice and Salt.

Serve hot and sprinkle pepper powder.

Isn't it simple :D

Mysore Masala Dosa

Dosa is the most preferred breakfast in any south indian home. And i my house too i make dosa thrice a week.Sometimes i get bored of eating the same dosa.For kids i make cheese,vegetable and egg dosa very often as kids get bored quite easily and can never force them to eat the same thing.

When ever we go out for breakfast or dinner my choice is always masala dosa and when we go to Kamat the only thing i order always is mysore masala dosa.Made masala dosa at home many times but not mysore masala dosa.Remember seeing this recipe at Prathibha's blog The chef and her kitchen.Then browsed her blog for the recipe and made this.Chutney is from my blog which can be find here and mysore masala dosa recipe is from here

Onion Chicken

Onion chicken i first ate at Urvasi restaurant near  my place.Made a attempt at home but was no  where close to what i ate at Urvasi.But the taste was quite different and it was super hence a post on that.Or else it would have been another flop which i don't blog and prefers to forget.Here is the recipe

Ingredients:-

Chicken 250 gms
Ginger and garlic paste 1 tbsp
Turmeric powder 1/2 tsp
Salt as per taste
Curry leaves few

Mix all the above and let it marinate for 1 hour.

Onions 3 chopped into big pieces.Just chop one onion into four pieces.
Oil 3-4 tbsp
Green chillies 4-5 (can be reduced)
Garlic 6-7 chopped finely
Garam masala powder 1 tbsp

Method:-

Heat oil.Add garlic and green chillies and saute till they both change colour and leaves a nice aroma.

Now add the marinated chicken.Cover and cook until chicken is tender enough (almost cooked)

At this time add the chopped onions and stir fry for few minutes and avoid mashing onions.Onion taste quite good when fried this way.Sprinkle garam masala powder now.

Fry till the chicken pieces are dry and a layer starts coming on the chicken,i meant the red/brown layer.

Serve hot as a side dish to biryani or plain rice and dal.

Oriental style Paneer Paratha

Oriental style paratha is the paratha which i don't make it quite often as it involves too much of chopping veggies.I do it mostly when i am in a mood to eat something nice and in a mood to spend much time in the  kitchen.I posted Oriental style paratha on my blog and this is just an addition of paneer in the paratha.

The reason behind sharing this recipe with the pictures is simply to show off my paratha and my photography skills.

 Daughter getting restless to bite the paratha...

 

Ingredients:-

Wheat flour 3 cups

Salt to taste

Water to knead the dough

Make a soft dough and keep covered until use.

For paratha filling

Paneer (i used amul paneer) mashed 1 cup

Cabbage 1cup grated

Carrot 1 cup grated

Beans 1/2 cup chopped finely

Spring onions 1 cup chopped finely

Ajinomoto a pinch

Soya sauce 1 tsp

Pepper 1 tbsp

Salt to taste

Oil for frying the filling and for frying paratha

Heat 2 tbsp oil in a kadai and when hot add all the veggies.Stir fry veggies on high flame until they change colour (this is done quite similar to chineese veg fried rice).

Then add the mashed paneer and fry for another 2 minutes on a low flame.

Now add ajinomoto,soya sauce and pepper.Mix well and let it cool.

Roll out a thick roti.Place 2tbsp of the stuffing and close the edges.


Flatten it and dust it with more flour and roll out until the stuffing is not seen


Fry both sides with oil.Serve hot with curd and chat masala.

Here is the recipe of Oriental style paratha.

Chinta Chiguru Pappu (Tender tamarind leaves and dal

Simple and comfort food.As i mentioned before that chinta chiguru (tender tamarind leaves) i got it from weekly market and i made this dal.Here goes the recipe:-

Ingredients:-

Tur dal 1 cup
Onions 1
Green chillies 4
Turmeric powder 1/2 tsp
Oil 1 tbsp

Pressure cook all the above and keep aside until use.

Chinta chiguru 1 cup
Onions 1

For seasoning

Rai 1/4tsp
Zeera  1/4tsp
Hing a pinch
Red chillies 2
Curry leaves few
Garlic 1 crushed
Oil 2 tbsp

Take oil in a pan.Add all the seasoning and once they are fried add onions and saute till onion change colour.Then add chinta chiguru leaves.Add salt and cover the pan for 5-6 minutes.

Add cooked and mashed dal to the leaves.Mix well.If the dal is watery cook for few more minutes until the reduced thickness is achieved.

Serve hot with rice and a side dish.

Sweet Spicy Sour Vegetable Curry

Sometimes you see something and you will never forget.This recipe is like that to me.I saw and read about the curry long back and wanted to try that very badly.

Very healthy recipe and even my kids too loved it (my kids are fussy eaters and they just hate to eat anything new and that too veggies)

This recipe is from a blog which blog names says it all.It is Healthfood desivideshi by Sangeetha.There was a bread too with this curry but i didn't had guts to make the bread using yeast.I have few flops with yeast and didnt dare to attempt it.I had this curry with fulka and brown bread.I loved to eat it with brown bread.Do hope to Sangeetha's blog for this recipe and for other healthy recipes.

Kheema balls fry

Kheema balls fry is quite easy to make and goes very well as snacks along with drinks or just evening snacks.I made this to eat along with pachi pulusu and rice.Here goes the recipe

Mutton kheema 1/2 kg
Ginger and garlic paste 1 tbsp
Clove 1
Cinnamon 1/2' pc
Khus khus 1/4 tsp
Green chillies 2
Salt to taste
Oil for deep frying

Method:-

Wash kheema and drain all the water.

Add all the ingredients and make it into fine paste.

Apply oil to your palm and make small balls and deep fry them in batches.

PS:-If the paste is runny just add roasted channa dal powder (putnalu podi)

That's all isn't it easy :D

Chinta Chiguru Mamsam (Tender tamarind leaves with Mutton

I love summer for few things which we get only during or beginning  of the summer.Apart from mangoes,munjulu,gongura we get chinta chiguru (tender tamarind leaves).Got back my childhood memories when i saw chinta chiguru at weekly market here.My school was in the middle of a big campus which had so many trees like mangoes,guave,tamarind etc..When we went for our report card we used to pluck these leaves and eat it raw.We used to jump high to pluck the tamarind leaves from the trees.It was such a bliss to eat it fresh and raw.No need of washing just we used to pluck it and eat it

I love the tangy and sour taste of the leaves.This week market i brought the leaves and made mutton curry with it.Here goes the recipe:-

Ingredients:-

Mutton 500gms
Ginger garlic paste 2 tbsp
Turmeric powder 1 tsp
Salt to taste

Chinta chiguru (tender tamarind leaves) 1/ 2cup (can increase based on your taste buds,want more tangyness then add more)
Onions 2 chopped
Green chillies 2 chopped
Clove 1
Cinnamon 1
Red chilly powder 1 tbsp
Oil 3 tbsp
Garam masala powder 1 tbsp
Salt a pinch

Method:-

In a pressure cooker take mutton,ginger garlic paste,turmeric powder and salt.Mix well add 1 small glass of water and pressure cook until mutton is tender and soft.

In a another pan take oil.Add clove and cinnamon.

Then add onion and green chillies.Saute until onion change colour.Add chinta chiguru and salt.

Cover and let the leaves cook in its water.

Leaves get cooked in 5-7 minutes and they change colour into dark green.

Now add the cooked mutton,red chilly powder and garam masala powder along with water in which the mutton is cooked.If there is not much water left in the cooker then add a 1/2 glass of water.

Mix well and let the curry get cooked for 10 minutes.

Serve hot with rice.

Pachi Pulusu

My husband loves this pachi pulusu.I was not aware of this dish until i got married.My m-law used to cook this and intially i didnt like the taste.Slowly i started liking this taste and it is best eaten with meat balls fry.Very simple to make and can be prepared in 5-10 minutes.This recipe calls for very few ingredients and no cooking.

Ingredients:-

Til/Nuvullu/Sesame seeds
Onion 2
Green chillies 2
Tamarind lemon size

For seasoning:-


Oil 1tbsp
Rai 1/4tsp
Zeera 1/4 tsp
Red chillies 2
Salt as per taste
Onion 1 chopped finely

Method:-

Fry nuvullu/sesame seeds until they change colour.Then grind onions,green chillies and fried sesame seeds into fine paste.

Take out tamarind pulp and add 2 glasses of water.Then add the onions,green chillies and til paste.Add the chopped onions and salt.

Reason with rai,zeera and red chillies.

Mix well and serve with hot rice and meat balls.