Capsicum Masala

Capsicum Masala
Ingredients


Capsicums/Bell Peppers------------------2 No
Onion---------------------------------1 Big Size
Red Chilli--------------------------1
Oil-----------------2 Tbsp
Curry leaves-----------1 spring
Cumin seeds-------------1/4 tsp
Mustered Seeds----------1/4 tsp
Ginger-Garlic paste-------1 tsp
Rd chilli powder-----------1 tsp
Turmeric powder---------------1/4 tsp
Coriander powder-----------1 tsp
Coconut Powder---------------1 tsp
Ground nuts/peanuts powder-----------1 tsp
Sugar-----------1/4 tsp(optional)
Salt to taste

Preparations:

Cut the Bell peppers/Capsicums in to small pieces.

Finely chop the Onion.

Method:

Put the Pan on medium heat then add oil.

Once the oil is hot add red chilli pieces, cumin seeds and mustered seeds .

Once cumin and mustered seeds are splutter, then add curry leaves and finely chopped onions and salt.

When the Onions are slightly cooked then add turmeric and ginger garlic paste.

When the onions are sauté add Capsicum pieces and sauté it (do not cover with lid).

Once the capsicum is cooked add red chilli powder, coriander powder and coconut powder and then mix well.

Cook this mixture further 2 minutes on a slow flame.

Finally add peanut powder and suger, and then switch off the flame.

Serve this Capsicum Masala with Rice/Chapathi/pulka.

Butter Chicken

Butter Chicken:
Butter Chicken is a popular Indian Dish and it is also called as Murgh Makhani or Chicken Makhani. This delicious dish contains smooth and silky sause with tender chicken .It can be made as mild or spicy(hot) as you wish.

Ingredients:

Bone less and skin less chicken -----------------250 gm
Onion------------1
Green chillies---------2
Tomato puree--------3 Tbsp
Cashew nuts--------10
Butter----------2 Tbsp
Oil--------------3 Tbsp
Ginger garlic paste------1 Tbsp
Red chilli powder---------1 tsp
Coriander Powder-------1 tsp
Cumin Powder---------1 tsp
Garam masala--------1 tsp
kasoori methi(dry fenugreek leaves)-----1 Tbsp
Salt to taste
Milk ----------1 cup

For chicken marination:

Red chilli powder ------1/4 tsp
Salt to taste
Ginger-garlic paste--------1 tsp
Cumin powder-----1/4 tsp
Coriander powder----------1/4 tsp
Pepper powder------pinch(optional)

Preparation:

Cut the chicken into small pieces.

In a bowl mix red chilli powder,salt ,pepper powder, ginger and galric paste along with chicken and then keep it aside.

Then sprinkle little oil and then bake this chicken in oven at 450F for 15-20 minutes.

Generally for butter chicken we use Tandoori chicken pieces. If you don’t have the oven ,You could shallow fry the chicken pieces in oil.

Method:

Put the pan on medium heat and then add oil.

Add cumin seeds, once the cumin seeds are splutter then add finely chopped onions and green chillies.

Once the onions are transparent then add tomato puree, cashew nuts, coriander powder, cumin powder, red chilli powder, kasoori methi and water.

Now cover the pan with lid, then cook it in a slow flame around 10 to 15 minutes and then let it cool this mixture.

Put this mixture in blender to make fine paste.

In a hot pan add butter, onion-tomato puree, and sugar, salt and then add some milk to get the nice consistency.

Usually for butter chicken we have to add cream to give mild taste. In this recipe I used whole milk instead of cream. If you want to use cream instead of milk you can adjust the gravy consistency with water.

This gravy should be medium consistency.

Now add the chicken pieces to this gravy then adjust the seasoning ,and cook this gravy in slow flame around 10-15 minutes.

Then finally add garam masala and then switch off the flame.

Serve hot this Butter Chicken with Butter-naan or chapathi or paratha or Roti or rice.

Variation:

Repalce the chicken with paneer ,and then make the exact same recipe that is called Paneer Butter Masala.This is also one of the famous North Indian dish.

Mirchi Ka Salan

Mirchi Ka Salan:

Mirchi Ka Salan is one of the Hyderabadi signature vegetarian dish. It is the great accompaniment with outstanding Hyderabadi Dum Biryani /any Biryani/pulao.

Ingredients:

Chillies/peppars/bajji mirapa kayalu/any kind of green chillies ------6
Onion -----------1
Tomato----------1 small (optional)
Fenugreek seeds----1/4 tsp
Red chilli-----------1
Cumin seeds----1/2 tsp
Mustard seeds----1/2 tsp
Red chilli powder---------1 tsp
Curry leaves--------1 spring
Coriander powder----1 Tbsp
Cumin powder------1/2 tsp
Garam masala---------1/2 tsp
Oil ----- 3 Tbsp
Turmaric----------1/4 tsp
Ginger-garlic paste----------1 Tbsp
Bay leaf----1
Cloves-----4
Green cardamom------1
Cinnamon stick--------1 small
Peanuts-------2 Tbsp
Sesame seeds--------2 Tbsp
Freshly grated coconut powder----------2 tbsp
Tamarind -------goose berry size
sugar or jaggery -----1/2 tsp
Salt to taste
Coriander leaves for garnish

Preparation:

• Slit the each green chilli little bit.
• Finely chop the onion and tomato.
• Soak the tamarind in a cup of water, and then extract the pulp.
• Dry roast the peanuts, sesame seeds and coconut, then make a fine powder out of it.

You can dry Roast on the stovetop or microwave 30-40 seconds.

Method:

• Put the skillet on medium heat and then add oil.
• Then fry the green chillies till they are tender and remove from the oil keep aside.
• In the same pan add bay leaf,cloves,green cardamom, cinnamon stick, Fenugreek seeds, Red chilli, Cumin seeds, mustard seeds and curry leaves, then allow it to fry.
• Now add the chopped onions and salt ,then cook the onions till they are golden brown so that they get dissolve in the curry .
• Then add turmeric, ginger garlic paste and tomato pieces and cook it till they are tender.
• Then add little water, red chilli powder, coriander powder, cumin powder and garam masala powder and cook it till oil oozes out.
• Now add the grinded powder ( peanuts,seasame seeds and coconut) ,tamarind pulp and more water to it and then mix it well ,cover the pan with lid and let it cook till the oil oozes out.
  You must stirring in between otherwise it can get burn and it should be medium consistency.
• Add green chillies and sugar,then check the seasoning as per your taste and cook it for another 5 minutes. So that the juices of gravy get absorbed by chillies.
• Garnish with coriander leaves.
• Serve hot with any biryani /pulao

Carrot Milk Shake

Carrot Milk Shake:

Carrot has very good anti-inflammatory, anti-cancerous and anti-aging properties.It is a nutritious drink and good for health.Having a glass of fresh carrot juice/carrot milk shake in a day can substantially improve the overall health of you and your family members.This is very easy to prepare.

Ingredients:

Carrots-------2 big size

Cashew nuts------10

Water-------1 cup

Cold milk--------1 cup

Method:

Pressures cook the carrots, cashew nuts with a cup of water till 3-4 whistles; wait until the pressure is leaked.

Put them in a blender to make a fine paste.

Transfer this paste into a bowl and then add milk.

Pour this mixture into a large glass.

Now the tasty and healthy carrot milk shake is ready to serve.

It gives the very good taste when it is served chilled.

This should be medium consistency.

Variation:

1. You could replace cashew nuts with almonds.

2. You could also add sugar and green cardamom powder as per your taste.

Pappu Charu(Toor dal soup)

Pappu charu/pappu pulusu:

It is a very popular and staple dish in Andhra homes.There are many variations in it depends on vegitables, such as munakkaya(drum stick) pappu charu,mullangi(radish),bendakaya pappu charu.......etc. The basic recipe is same for any type of charu, but extra you can add any vegitables (drum sticks,radish,ladies finger.......etc.)as you like.

Ingredients:

Toor dal /kandi pappu ------1 cup

Oil------3 Tbsp

Tamarind ------Goose berry size

Onions------2 medium size

Green chillies------4

Tomatoes-------2 medium size

Turmaric------1/4 tsp

Red chilli powder-------1 tsp

Red chillies------2

Mustered seeds------1 tsp

Cumin seeds--------1 tsp

Hing/Asafoetida------pinch(optional)

Curry leaves--------1 spring

Garlic --------3 pods

Salt to taste

preparation:

• Pressure cook the toor dal(kandi pappu) with 3 cups of water till 3-4 whistles and mash it smooth.Then keep it aside.
• Cut the onions,tomatoes,green chillies length wise.
• Soak the tamarind in a cup of water ,then extract the pulp.
• Crush the garlic pods.
• Chop the cilantro/coriander leaves for garnish.

Method:

• Put the wide pan on medium heat,Then add Oil.
• Once the oil is hot add red chillis,mustered seeds,cumin seeds,crushed garlic,hing and curry leaves and allow them to splutter.
• Add onion slices,green chillies,turmaric and salt, then cook it till the onions are tender.
• Add tomato pieces and red chilli powder then cook it 3 minutes.
• Now add tamarind juice and cooked dal and water then allow it to cook for another 5 minutes on a slow flame.
• Finally garnish with cilantro/coriander seeds.
• Serve this Pappu Charu with Rice,any Vegitable fry and papad/vadiyalu.

Tandoori Chicken

Tandoori Chicken:

Tandoori chicken is a roasted chicken delicacy.It is popular in India.The chicken marinated in yougurt,lemon juice and some other spices(Tandoor masala), then roasted it in a clayoven/Tandoor.

I will make the Tandoori chicken marination in 2 ways.

1)By using different types of spices.

2)By using ready made Tandoori chicken masala paste.In this recipe iam using PATAK Tandoor Chicken masala paste.I like this brand.

Marination method-----I

Ingredients:

Chicken drumsticks-----3 skinned and washed
Thick yougurt---------2 Tbsp
Lemon Juice----------1 Tbsp
Ginge-garlic paste-----1 Tsps
Red chilli powder-----1 tsp
Coriander powder----1 tsp
Cumin powder-------1 tsp
Garam masala--------1 tsp
Food red color---------pinch
kasoori methi leaves(Fenugreek leaves)--------1 tsp
pepper powder--------1 tsp
Salt to taste

Method:

Wash the Chicken well and make 2 to 3 long 1-inch slits on each piece of the chicken . In a bowl

Mix all the above ingredients except chicken and make a paste. Apply this paste all over the

Chicken,make sure to apply well between all the slits and inside .

Store the chicken in the refrigerator to marinate minimum of 2 hours.

Marination method-----II

Ingredients:

Chicken drumsticks------3 skinned and washed

Tandoor chicken masala paste------3 Tsp

Thick yougurt-----2 Tbsp

Lemon Juice------1 Tbsp

Oil-------2 tsp

salt to taste

Method:

Wash the Chicken well and make 2 to 3 long 1-inch slits on each piece of the chicken .

In a bowl mix all the above ingredients except chicken and make a paste.

Apply this paste all over the chicken,make sure to apply well between all the slits and inside .
















Tandoori chicken paste is little milder.If you want to make it spicy,you could add extra spices as per your taste.

Store the chicken in the refrigerator to marinate minimum of 2 hours.

preheat the oven at 450F.

Cook the chicken 15-18 minutes one side.

Flip it another side then cook this chicken another 15-18 minutes till the chicken is tender.

Remove it from the oven,then cool it for few minutes.

Serve this chicken with onion,carrot,tomato,cucumber slices.

For good presentation cover the dumstick bottom part with aluminium foil.

Karappusa/Murukulu

Karappusa:
It is a popular snack in south India. In some areas these are also called as Murukulu or Janthikalu or chekkidalu.But this may vary region to region. Each time we may change main Ingredient(Rice flour/Gram flour/Urad flour/Moong flour/Combination of any two flours) and various kinds of fancy shapes(Star/Ribbon/small round/big round…etc.)

Ingerdients:

Rice Flour-----------4 cups
Fried gram dal/endu Senaga pappu/Putnala pappu-------------1 cup
Butter/dalda/oil --------------------3 tsp
Red chilli powder------------------1Tsp or to taste
White sesame seeds----------------1 Tsp
Carom seeds ------------------------1 tsp
Salt to taste
Oil for frying

Important Utensil:

Karappusa Giddalu/Murukulu press/Noodles maker

Method:

Put Fried gram dal in to a blender to make fine powder.

Mix all the above Ingredients together by adding enough water(the dough should be soft and it will stick to your hand)

Heat the oil for deep fry

The flame should be medium so that you can get even color on both sides.
If you will put high flame you will get burn color.

Put the dough in karappusa giddalu/murukulu press,then press it slowly in a oil to make round , noodle like things fall into oil.

Then deep fry both sides until nice golden color.

Drain on a paper towel.

Then store it in a air tight container.

Sambhar Karam

Sambhar Karam:

It is a type of curry powder. Generally we could use this powder in all curries. Usually, in Andhra this powder will be prepared once in a year.

Ingredients:

Red chillies 1 kg
Coriander seeds 250 gm
Garlic 250 gm
cumin seeds 150gm
Fenugreek seeds 50 gm
Salt 150 gm
Curry leaves 100 gm
Turmaric Root 50 gm

Method:

Put the pan on medium heat, then slightly dry roast the red chillies and keep it aside.

Dry roast the turmaric root ,Fenugreek seeds,coriander seeds, cumin seeds and curry leaves.

Then make the fine powder of the above ingredients and add salt .

Crush the garlic pods and add to the above mixture.

Then store it in a air tight container.

Traditionally this powder is stored in a mud pot that covered with a cloth to retain the color and freshness for a long time.

Senaga Podi

Senaga Podi:

Fried gram dal/Putnala pappulu/ endu senaga pappu/chutney pappu ----------- 1 cup

Cumin seeds ----------- 1 Tsp

Coriander seeds ----------- 1 Tsp

Dry coconut -----------1/4 cup

Red chillies -----------10

Asafoetida/hing -----------1/2 Tsp(optional)

Curry leaves -----------3 springs

Garlic -----------10 pods

salt to taste

Method

Put the pan on medium low heat

dry roast Red chillies,cumin seeds,coriander seeds,dry coconut and curry leaves .

Tranfer these ingredients to blender then add Fried gram dal,hing,garlic pods and salt.

Grind them to a fine powder.

store it in a airtight container.

Serve this powder(Senaga podi) with Hot rice and Ghee.It tastes heavenly.

Note: You could also use this powder for any type of Beans Fry.

Kobbari Karam

Kobbari Karam

This is a spicy chilli powder.It is also called as chinnulli paya karam .You could use this powder for any fried curries like potato fry,bitter gaurd fry,yam(sweet potato),chama gadda (Arbi),spinatch fry,Amaranth leaves fry ,tindora fry,bendakaya fry(ladies finger),carrot fry,beet root fry,cabbage fry,califlower fry,Beans fry,egg plant(brinjal) fry .....etc to get nice taste.you could also serve this kobbari karam for Garelu(medu vada),punugulu(bonda/puli bongaraalu),Idli,Dosa,pesarattu,Ravva dosa,uthappam,upma....etc.
It is a great accompaniment with ghee and mudda pappu for Plain Rice.It tastes heavenly.


Ingredients:

Red chilli powder -3 cups (for better result you could is bright red color chilli powder)
Dry coconut -1 cup
Garlic -1 cup
Salt -1/2cup


Method:

Add dry coconut,garlic and salt to blender to make a corse paste.
Note:Make sure the blender/mixi jar and your hands are dry.
Don't add water while you blend this mixture.
Water/moisture is the enemy for this preparation.
Then tranfer this mixture in to a bowl.
Add red chilli powder to this mixture .
Then mix it well with woden spoon/spatula.
Store it in a air tight container.
You may make larger quantities for long time usage.
If you want to retain the color and freshness for long time (like 2 years) put it into ziplock bags then store it in freezer.

Sambhar Powder

Sambhar Powder:
Sambhar is a south Indian vegetarian dish. This is a common dish from south part of India. But this may vary from region to region. The important part of making sambhar is the sambhar powder.

Ingredients

Coriander seeds ----5 Tbs
Red chillies whole ----8
Rice ----1 tsp
Toor dhal ----1 tsp
Bengal gram dhal ----1Tsp
Cumin seeds ----1 Tsp
Fenugreek seeds ----1/2 tsp
Turmeric ----1 tsp
Pepper corns ----1/2 tsp
Mustered seeds ----1/2 tsp
Hing/asafoetida powder ----1/4 tsp
Salt to Taste

Method:
Put the pan on medium low heat

Add coriander seeds,red chillies,Rice,Toor dhal,Bengal gram dhal,cumin seeds,Fenugreek seeds,Pepper corns and Mustered seeds.

dry roast all the above ingredients in slow flame.

Note:Don’t burn the ingredients ,if you burn/over cook the ingredients this powder become bitter taste. It may take 9 to 10 minutes to roast.

Once you roast all the ingredients properly then switch off the flame

Immediately add asafoetida ,turmeric and salt.

Now cool this mixture sometime.

Put this mixture in to blender then make a fine powder.

Store this powder into a airtight container.

Note:You could also use this powder for Bisibelebath and Gutti vankaya.

Channa Masala

Channa Masala is a popular vegetable dish in Indian cuisine. It is popular mainly in the Punjab region of northern-India, It is also known as Chole, Punjabi Chole, Khatte Channe ..etc . This Chana masala recipe is already stolen my heart. you can try this recipe,deffinetly your family will just love it.


Chick peas/Chana/ Thella Senagalu, kabuli chana, Garbanzo beans - 1 cup
Tea bag 1(optional)
Baking soda ¼ tsp (optional)
Onions 3 medium size
Tomatoes 3 medium size
Green chilli 2
Bay leaf 1
Green cardamom 2
Cinnamon stick 1
Cloves 4
Red chilli powder 1 tsp
Salt to taste
Jeera/cumin powder 1 tsp
Coriander powder 1 tsp
Coriander seeds 1tsp
Oil 3 Tsp
Ginger garlic paste 1 tsp
Garam masala ½ tsp
Turmeric ½ tsp
Chana masala powder 1 Tsp

Note:
Channa masala powder contains coriander ,salt, pomegranate seeds, dry mango,chilli,cumin,musk melon, black pepper, black salt, fenugreek leaves ,cloves,mint,nutmeg,dry ginger,cinnamon,bay leaf,cardamom,caraway,mace.

For Garnish

Onion slices
Cilantro/coriander leaves
Lime/Lemon

Preparations

Soak the Chick peas in water overnight.
Pressure cook chick peas up to 3 whistles, along with tea bag and Baking soda.
Note:

Cooking chick peas along with tea bag will give nice color to chick peas/channa masala
Baking soda will helps to puff up chick peas.
Drain the chick peas, do not discard the water.
Chop the Onions, tomatoes and coriander leaves.
Slice the green chillies.
Cut the lime/lemon in to 4 parts

Method

Put the pan on medium heat add oil.

Once oil is hot, add Bay leaf, cinnamon stick, cloves, and cardamom and coriander seeds.

When the coriander seeds color changes add chopped onions and fry it till they are brown.
Add the turmeric, Ginger-garlic paste to it and saute for couple of minutes.
Add chopped Tomatoes,green chilli, coriander powder, cumin powder, chana masala powder, red chilli powder and salt.
Saute the tomatoes till they are soft and mashed up
Add the chick peas to the mixture and mix gently so that chick peas are properly coated in the mixture
Add the reserved water depending on the gravy you need, check and adjust the seasoning
Cover it with lid and cook it for 6-7 minutes or The mixture will start leaving the oil ,on slow flame depending on the gravy you need.
Add garam masala, then close the flame.
Garnish with Onions and coriander leaves and lemon/lime.
Serve hot with Puris, Bhaturas, Bread, Chapati, Parathas or Naan.

Ravva Laddu

Ingredients:

Semolina 1 cup

Sugar 1 cup

Grated Coconut 1 cup

green Cardamom powder 1 tsp

Raisins 15

cashew nuts 10

Badam /Almonds 10

Ghee 1 Tsp

Milk 1/4 cup or making for laddu

poppy seeds 1 Tsp

Method:

put the pan on medium heat and dry roast the semolina/sooji to till it turns light brown.Then keep aside.

Heat a Tbs of Ghee in a pan the fry the Cashew nuts,Almonds and Raisins till golden brown color.Frythe greated coconut and poppy seeds in the same pan till dry.

Then add sugar to this coconut mixture, immediately switch off the flame add the cardamom powder and mix well.

Add small quantity of milk ,fried semolina to this mixture then mix well with hand .

Take a fistful of the wet mixture and make laddu's.

Cool them and store in an air tight container.

Note:Dont over fry Sooji and Shredded Coconut.

Khara Boondi

Khara Boondi:

Boondi is a Indian Snack.It is the great accompaniment with any sweet and Bisibelebath(sambhar rice).

Ingredients

1 cup gram flour(besan)

1/2 cup + 1 tablespoon water adjusted as needed
1/4 cup peanuts
1/4 cup cashew nuts
salt to taste
red chilli powder to taste
2 springs curryleaves,
8 garlic pods

oil for deep frying.
Utensils:

skimmer or slotted spoon,strainer

method:

Mix the gram flour with water to make a smooth batter with dropping consistency.

Heat the oil in a frying pan on medium high heat. inches of oil.

Note: To test if the oil is the right temperature, drop a pinch of batter into the oil; if it rises immediately without changing color then the oil is ready to start frying .

Pour drops of this mixture into hot oil with a slotted spoon.

Deep fry till the drops become golden brown.
Drain to remove excess oil After removing boondi from oil .

Fry peanuts,cashew nuts,curry leaves and garlic pods.

Add these fried items to Boondi and sprinkle red chilli powder and salt as per your taste then mix the boondi well and serve it.

Badusha

BADUSHA

Badusha is a south Indian famous sweet dish and mainly prepared during diwali.

Ingredients:

All Purpose flour (Maida) ------2 cups
Thick Curd/Yoghurt -------1 cup
Ghee/Butter ------- ¾ cup
Baking Soda ------- 1 tsp
cardamom or Ilaichi powder -------1/2 tsp
Ghee or ghee and oil mix for deep frying

For Syrup
Sugar 3 cups
Water 1 ½ cups
Lime Juice 1/2 tsp

Preparation Method

1) Sieve together baking soda and flour.
2) Beat the curd and little sugar and ghee to make a foaming consistency.
3) In a bowl pour this liquid and add the flour mixture then make a sponge dough.

Note:No need to add water. If needed, add only curd.

4) Make small lemon size balls and roll in between palms hardly.

5)The badushas gets smooth & creamy inside, slightly layered.

6) Make balls off the whole dough and press to flatten a bit and make depression in
Center with thumb.
7) Cover with a damp cloth and keep it in the fridge for 15 mins.
8) Prepare the syrup of 2 string consistency and keep it warm.then add cardamom powder and lemon juice.(lemon juice prevents the sugar crystalization)
Note:if you want to remove the dust from sugar syrup you can add 1tsp milk when the syrup is boil.

9) Take the badushas from the fridge and keep it in the room temperature for 2 mins.
10) Heat the ghee/oil in a pan
11) Put 3 -4 badushas into it and simmer the flame to medium.(the flame should be low other wise your badushs gets brown color immediately but inside is raw)
12) Let them cook on a low heat for 10-15 minutes to get nice golden brown color.
13) Remove from ghee when it’s done and drop it one by one into the syrup.
14) Allow it to soak for 12-15 mins.

1)Check the heat of the ghee time to time. Otherwise, badushas may get burned
2) If you are using ghee for frying the taste will be awesome. But you can use ghee and oil mix or only oil .

Oatmeal cookies

Oatmeal Cookies
Oatmeal Cookie is a crispy biscuit that’s perfect to serve with tea or coffee
Recipe makes about 26 cookies.

Ingredients:
2 cups all purpose flour (maida)
1 cup Oats
1/4 tsp baking powder
3/4 tsp baking soda
3/4 cup unsalted butter or cooking oil
1 cup brown sugar
1/2 cup white sugar
1 egg
1 tsp vanilla essence
Method:
Sieve together flour, baking soda and baking powder . Keep aside.

In a bowl, cream together the melted butter, brown sugar and white sugar untill well blended.Then add egg and vanilla essence

Mix in the sieved ingredients and Oats to this mixture(Butter,sugar and egg) until just blended.

Drop cookie dough using a tablespoon onto prepared cookie sheet. Cookies should be about 2 1/2 to 3 inches apart.

Bake in a pre-heated oven at 180 C for about 20-22 minutes till the edges are slightly brown or till done. Once baked, the cookie will feel soft on touch but once cool it will harden. If you over bake beyond the mentioned time limit, you will have a very crunchy cookie.

Cool on a wire rack. Then Store in airtight container.

Boondi Laddu

It is a Indian sweet

House