Achari Vegetable

It's been a while i updated my blog. Life has become very hectic and everything is going in a fast forward mode. Its always running....But i am enjoying my fast phase of life as of now. Was at home for long after i had my girls and now they are big enough to manage by themselves i started going to work. But i never compromise on what food i give my girls and what we both eat. I make it a point to give fresh food for my kids and include a fruit everyday in diet. Most of the time i cut my veggies and i wake up early and cook. And weekends i cook a lot and we have a feast during the weekends. But kids insists that they want to eat out so mostly saturday evenings we eat out and it is mostly macdonalds take away.

I love to cook mixed vegetables curries and fries. I had achari masala which i made for achari paneer and i used that same masala in this curry.The achari masala can be found here Here goes the recipe:-

Ingredients:-

Capsicum 4 chopped into big slices
Onion 2 chopped into 8 pieces each
Cauliflower 1
Tomato 1 chopped into big pieces
Ginger 1'' pc chopped finely
Garlic 2 chopped finely
Achari masala 3 tbsp
Green chilies silted 2
Oil 2 tbsp
Salt to taste

Method:-

Take oil in a non-stick kadai. When hot add oil.

Add ginger and garlic. Saute until they are light brown in colour.

 Then add onions and green chilies.

Saute for just half a second and add all the veggies.

Sprinkle salt and cook covered.

The veggies will get cooked in their own water.

Don't saute much and it avoids breaking of the veggies.

Once you think the veggies are soft and cooked sprinkle achari masala.

Now don't cover and let it cook until oil oozes out .

Serve hot with roti.

Black Channa/ Senagalu pulao

In Andhra women give soaked black channa/senagalu to other women when they visit their houses for Varalaxmi Varatham. So each and every household have much of senagalu (channa) left after the Varalaxmi Varatham. What we used to do was boil them and season them and eat like chat. And sometimes my mom used to boil channa/senagalu and mix it with rice and that she used to give us for lunch to college.

I remember my mom used to mix boiled channa/senagalu and boiled potato with rice. This was her quick lunch box recipe and tasty too...

Ingredients:-

Black chenna/senagalu soaked over night 1/2 cup
Cooked rice 3 cups
Onions 1 chopped
Green chillies 2 silted
Boiled potato 1 chopped into big pieces
Ginger garlic paste 1 tsp
Turmeric powder 1/4 tsp
Oil 2 tbsp

Method:-

Boil channa and drain water. Keep aside until use.

Heat oil in a pan. Add chopped onions and green chillies.

Saute for a while until onions are light brown in colour.

Add ginger garlic paste and saute until ginger garlic paste is cooked.

Sprinkle salt and turmeric powder.

Lastly add boiled black chenna and potato pieces.

Saute until the mixture is slightly dry and add boiled rice to it. Mix well and serve hot with raita of your choice.

Moz Ka Metha

This year blogging took a back seat. Was too busy in last few months that i didn't post anything. Only 36 posts were posted compared to last year's 57 posts. Hope this coming year  i will be active in blogging. This year i completed 4 years of blogging (personal blog) and Jan 26th next year i  will complete 4 years in food blog. Learnt a lot from the fellow bloggers about different cuisines. By seeing you all I got guts to attempt the recipes which i would not have done it without seeing your recipes or the pictures or reading your post.

A big thanks to all my friends,bloggers and readers...

Ending this year with a dessert a true hyderabadi style of serving desert after a sumptuous meal. Moz Ka Metha which means Banana sweet. This is a authentic recipe from Hyderabad and calls for very few ingredients similar to Kubani ka Metha and Double Ka metha. Here goes the recipe :-

Sweetened condense milk 1 tin (medium)
Milk 1 cup
Ripe Banana 2
Ghee 1 tbsp
Cardamom powder 1 tsp
Saffron few strands soaked in warm milk
Pistachio few (soaked and skin peeled)

Serves two.

Method:-

In a non stick deep pan take condense milk and milk and let it cook for 10-12 minutes on low flame.

Meanwhile slice banana pieces and slightly roast banana pieces with 1 tbsp of ghee into light brown colour.

After 10-12 minutes of cooking slowly add banana pieces into milk. Let it cook for 5-6 minutes. Check if banana pieces are soft enough. They should not be over cooked.

Once banana pieces are soft enough and the milk has thicken remove from the stove.

Add cardamom powder and saffron strands along with milk.

Sprinkle pista on top and chill until you serve it.

It taste very good if it is chilled.

Serve chilled after a sumptuous lunch/dinner.

HAVE A WONDERFUL NEW YEAR