CORN ALOO CHAAT

Ingredients:

corn boiled  - 1 cup
aloo ( boiled & mashed ) - 1 cup
onion (chopped )  - 2
coriander leaves ( chopped )
urad dal - 2 tsp
redchilli powder - 1/2 tsp
chaat masala - 1/2 tsp

garam masala - 1/4 th tsp
salt
leom juice - 2 tsp
oil - 1 tsp

Method:

put a pan add 1 tsp of oil add urad dal onions , corn , aloo , chaat masala , garam masala , salt , chilli pwdr and mix well .

garnish it with coriander leaves , and add lime juice over it

easy and healthy snack is ready to eat .

have a nice evening with a variety of snack  and quick to make ..
dont ignore corn its healthy..........

OMELETTE

Ingredients :

eggs   - 2
onion big  ( chopped )  - 1
green chilli ( chopped ) - 2
pepper powder    - lill bit
turmeric powder  - lill bit
chaat masala  (optional )  - lill bit
tomatoes chopped ( optional ) - 1
salt
oil - 1 tsp


Method :

Beat the eggs and add the above ingredients and mix well

put a pan on the stove , add lill bit oil and then  pour the egg mix on it and cover it and cook in a low flame ,
turn the other side and cook it ... then ur omelette is ready to eat.

omlete can be eaten along with rice as a side dish  or it can be taken along with bread as bread omelette for the breakfast or for evening snack .....

egg can be done in several ways ..... anyhow dont miss egg bcos its healthy ..........:)
cheers :)

METHI PULAO

Ingredients:

 

  Basmati Rice or any rice of ur choice        - 2 Cups

 

 methi (fenugreek) leaves (chopped) 2 cups
 

  tomatoes (chopped)   - 2
 

 ginger -garlic (paste) - 1tsp

 

onion ( chopped )
 

  green chilies (chopped)  - 2-3

 

coriander powder             - 2tsp
 

 turmeric powder           - 1/4th tsp
 

Red chili powder to taste  - 1 tsp
 

curry leaves , coriander leaves 

 

Salt to taste

 

oil   - 1tsp

Method:


wash and soak the rice for 15 minutes.

chopp and Wash methi properly and drain the water and keep aside

Heat oil in the cooker  and add red chilli and ginger -garlic paste and fry till light brown.

then add curry leaves .

Now add onions fry and then add  tomatoes,  Methi, green chilies, salt, chili powder , coriander powder  and turmeric powder, salt and  Stir-fry for 10 minutes.

Add rice and fry well for another 5 minutes.

Add 3 1/4th cups of water and pressure cook on low flame for 3 whistles and turn it off

open the lid and add coriander leaves and mix it well

Serve hot  methi  pulao with chilled raita or tandoori chicken or any other gravy varieties .

PANEER MASALA

Ingredients:

Paneer   - 200 gms
onion     - 2  nos
tomato   - 3 nos
green chilli   - 4-5  nos

ginger garlic paste - 1tsp
elachi / cardamom  -  2

cloves  - 2 nos

cinnamon = 1/2 inch
oil           - 2tsp
curry leaves
coriander leaves
coriander powder  - 1 tsp
garama masala powder  - 1 tsp
red chilli pwdr  - 1 tsp
turmeric  - 1/4 tsp
salt


gravy :
grind the 2 tomatoes , 1 onion , 2 green chilli , into a fine paste  and keep it aside

Method:

heat a pan with 2 tsp of oil  than add cumin, cloves , cinnamon , elachi , curry leaves  onion  and then add salt fry it little bit .
then add ginger - garlic paste and rest of green chilli chopped  , fry it properly ,then add the gravy paste made,  add turmeric red chilli pwdr , coriander pwdr, garam masala pwdr .
add little bit of water if necessary . cook it untill raw smell goes .
Then add paneer ( cut into small pieces )  and allow it to cook along with the gravy .
than atlast  garnish with coriander leaves .

paneer masala is ready hot and delicious paneer masala goes with tandoori roti , naan , chapathi , flavoured rices also .

so cook and enjoy it

SENAGAPINDI BONDALU / BESAN BONDA

Ingredients :

Besan flour  - 2 cups
salt
green chilli  chopped - 3- 4  (Depends)
onion chopped   - 2  no's
baking soda  -  pinch
cumin - 1tsp

oil - for  deep  frying

Method :

Mix all the ingredients and then add  water to it and make as that of fine paste or as that of dosa batter , or if u want to have thick batter u can  do as u wish .

Heat the pan with oil for deep frying  , with a small spoon take the batter and put as small bondas , let them fry then take out from the oil and serve hot with onion - red chilli chutney or ketchup...

this is very easy and tasty and quickly prepared snack .... enjoy bondas...

Ragi Malt - Ragi Ambali

Take a bowl mix ragi flour in some water to avoide lumps formation and keep it a side.

Take a pan  and add water get to boil then add the mixed ragi flour to it and keep mixing  and cook for 5 -8 min.

once it done take a bowl add some butter milk or curd,salt and cooked ragi mixture mix well and serve.

or u can even add rice to the above mixture and serve it . 







another method take a bowl add some milk,dry fruits sugar or jaggari and ragi mixture mix well and serve.

PEANUT BURFI/ GROUNDNUT BURFI / CHIKKI / VERUSENAGA MUDDALU

Ingredients:

Roasted peanuts (groundnuts, verusenagakayalu ) - 1 and 1/2 cups

  jaggery - 1and 1/2 cups

Method

1.Coarsely powder the fried peanuts.

2.Heat up the jaggery in a heavy bottomed vessel without adding any water(not even a drop) .

3.Once the jaggery  melts completely, reduce the heat to low.

4.Grease the reverse side of a plate and keep it ready.

5.Add the peanut powder and stir continuously until it thickens and mixes evenly. This will take a couple of minutes.

6.Pour the mixture over the greased side and roll it out evenly using a spoon n.

 

7.Immediately cut into pieces or make round balls (while still warm) as it may not be possible to cut the burfi or to make round balls  when it gets cool down.

EGG MASALA

Ingredients :

Eggs    -  4

onions   -  2

green chillies  - 4

tomatoes  - 3

coconut  - 1/2

ginger  garlic paste   - 2 tsp

coriander powder  1 tsp

red chilli powder = 1/2 tsp

coriander leaves     

curry leaves

cardamom  - 2

cinamon  1/2 inch

cloves      3

cumin 1 tsp

mustard  1tsp




Preparation : 

Boil eggs  and keep it aside .

put a pan  add  3tbsp of oil  add cloves,  cinnamon , elachi ( crushed ) , add  some cumin, mustard ,  curry leaves

let it crackle  then  add onions chopped and green chilli  and , ginger garlic paste .

add little bit of salt and turmeric to it , then stir  and fry it thoroughly  .

cut coconut into small pieces and make it into fine paste .

make  tomato puree with the tomatoes ,

add the coconut and tomato puree to the pan and fry properly ,

keep the lid closed and cook it for few minutes , and then open the lid and stir properly add little bit of water

add coriander powder , little bit of chilli powder .check the salt and add salt to the taste .

cook it for 4 minutes , then add boiled eggs to it and mix and cook for few more minutes .


garnish it with coriander leaves and serve hot  with chapathi , roti , naan , rice , and biryanis or to flavoured rices ..

BREAD UTHAPPAM

Bread slices : 3   (mash them into small pieces)..
curd   : 1 1/2 cup 
sooji / ravva        : 3/4 th cup
 onions : 1 ( chopped into small pieces)
green chilli : 2 no ( chopped)
cumin / jeelakarra : 1 tsp
Coriander leaves / kothimeera / dhania : chooped
salt
oil / ghee

Method:

Mix bread slices , curd , sooji , in a bowl add salt cumin , and mix well as that of idly batter .

leave it for 15 minutes, then mix thoroughly.

put pan on the stove , add some ghee /oil then add the batter which is mixed thickly
Then add chopped onions green , chilli ,chopped coriander leaves to it .. and put the lid on it...

Let it cook for few seconds, cook it on a low flame,

If it is cooked on a high flame it turns dark brown colour.

Turn the uthappam carefully on the otherside and allow it to cook...

Then serve hot with onion chutney or coconut chutney....

Kandi Podi

Ingredients:
1 small cup kandi pappu/red gram/tur dal
1 small cup senaga pappu/bengal gram/channa dal
1 1/4 tsps cumin seeds
7-8 dried red chillis (adjust)
15 curry leaves (optional)
1/2 tsp asafoetida
salt to taste
1 tsp oil
1 Heat a heavy bottomed vessel and add both the dals and slowly, dry roast on low to medium heat stirring constantly till they turn red. Don’t burn them. Remove from pan and keep aside.
2 In the same vessel, add the cumin seeds and toss them on medium heat for 2-3 mts. Remove from pan and keep aside.
3 Next drizzle some oil in the vessel, add the dry red chillis and curry leaves and stir fry for 3-4 mts. Remove and cool.
4 Once cool, grind all the ingredients to a slightly coarse or a rough texture. Add salt to taste and asafoetida and combine. Store in an air-tight container.
6 Serve hot with white steamed rice and a  ghee.

RAAVA LADOO

Ingredients :

sooji /raava - 2 cups.
sugar - 1 cup / 1 and 1/2 cup .
coconut - 2 cups.
cashew/ raisins/ few
milk - 1 cup or 1 and 1/2 cup.
ghee - 3 tbsp
elachi powder - 1 tbsp

method :


put a pan on the stove and add ghee to it, then fry all the cashew and raisins, then keep it aside.

add sooji to a pan and fry untill you get nice smell of sooji/ raava. then add sujar and fry for some time ...
finally add milk to it and mix , turn off the stove , let it cool for some time add grated coconut, cashew , raisins , elachi powder, mix and make into round shape as ladoos .

keep it aside for some time , then u can serve ladoo.

FISH CURRY / NELLORE CHEPALA PULUSU

Ingredients:

Fish pieces ( washed and sliced into medium sized pieces )
Tamarind juice
Red chilli powder
salt
Turmeric powder / pasupu
fenugreek powder / menthi pindi, fenugreek seeds
mustard powder / ava pindi , mustard
curry leaves
onions
tomatoes
butter


Method:

put a heavy bottomed pan and add oil

put some mustartd seeds, fenugreek seeds, onions sliced , and tomatoes sliced to the oil ,fry for about 5 mins

Then add tamarind juice , red chilli powder , turmeric powder a pinch to it ,salt and let it cook for 10 - 15 min. untill it gets well cooked.

Then add fish pieces to it and let it cook untill fish is properly cooked , in mean time add mustard powder, fenugreek powder to itwhile it is cooking.

then finally add butter at last and cook for 5 min.

then fish curry is ready to serve.

fish curry / chepala pulusu is famous in nellore

It goes well with rice, even it can be eaten with idlis , plain dosas .

fish curry tastes good on the next day than the day it is cooked..

enjoy the fish curry

MINT CHICKEN CURRY

Ingredients:

chicken - 1/2 kg
Mint leaves - hand full
fresh coconut - half
ginger - 2 inch ( as u required it )
garlic - 1
onion - 2
green chilli - 3,4
cinnamom - 1
cloves - 2-3
coriander powder
mustard seeds - 1 tsp
cumin seeds - 1 tsp
urad dal - 1 tsp ( optional)
curry leaves .
oil - 3 spoons
salt - as per taste.

Method:

1.Cut, clean and wash the chicken pieces.
2. cut coconut into small pieces , peel the ginger and garlic,green chillies, wash the mint leaves and grind all these into a fine paste in mixer.
3.put a pan , add 3 tsp of oil
to this add cinamom, cloves, cumin, mustard, urad dal, curry leaves ,fry until they become brown, then add onions and fry add little salt so that onions gets fried very fastly.

4. when onions are fried well, then add chicken some turmeric powder, coriander powder and some red chilli powderand the ground coconut paste and fry for about 5 minutes .

5.Then add 2 - 3 cups of water to cook the chicken , then put on the lid, cook untill chicken becomes soften ,check the salt and then garnish with coriander and mint leaves .

6. Serve hot with rice or chapathi, pulkas