Thursday, December 17, 2009

Potato Fry

Ingredients :

Potatos - 250 gms

Onions - 2 (medium)

Green Chillies - 2

Red Chilli Powder - 1 to 1 1/2 spoon

Turmeric Powder - pinch

Salt - To Taste

Cashews - as you wish

Garlic - 6

Lavang - 2

Jeera - 1/2 tbl spoon

Curry Leaves - 2 stems

Oil - for deeping frying

Procedure :

1.Peel potato cut into pieces and deep fry in oil and remove it.

2.Grind garlic,jeera and lavang make it powder.And then add onion pieces make it paste.

3.Take pan add oil - 3 tbl spoons and heat it.Then fry cashsews and remove it.

4.Now add curry leaves,onion paste,green chillies and fry it.Then add red chilli powder and fry it for 2mins.

5.Now add fried potato pieces,cashews,turmeric powder,salt and mix it.Fry for 5mins and remove from flame.

6.Serve with hot rice.

Monday, July 6, 2009

Mango Desert for Mango Mela

Ingredients :

1.Mango Pulp - 1 Can - 30 oz(850 gms)

2.Sweet Condensed Milk - 14 oz(396 gms)

3.Cool Whip(Whipped Topping) - 8 oz(226 gms)

4.Elachi Powder - 1/2 tbl spoon

Procedure :

1.Take bowl add mango pulp,condensed milk,cool whip and mix it well with large spoon.

2.Garnish with elachi powder and freeze it.

3.After 2 to 3 hours have it.

This is my entry to Mango Mela hosted byCooking 4 all Seasons

Tuesday, April 28, 2009

Corainder Rice(Kothimera Rice)

Ingredients :

Basmati rice - 1 Cup (250 Gms)

Corainder Leaves - 1 1/2 bunch (only leaves)

Mixed vegetables - 1 cup

Ginger garlic paste - 1 tbl spoon

Cloves - 2

Cinnamon - 2

Onion - 1(slices)

Green Chillies - 4

Oil - 2 tbl spoon

Cashews - 5

Ghee - 2 tbl spoon

Tomato - 1 (sliced)

Chaat Masala - 1/2 tbl spoon

Water - 1 1/2 cup

Procedure :

1.Take Pan and add heat ghee and fry cashews.

2.Take out the cashews and add oil.

3.Fry cloves and cinnamon.

4.Then fry ginger garlic paste and add onion and fry it well.

5.Then add half spoon chat masala(it gives good taste).

6.Now add half sliced tomato and fry well. T
hen add mixed veg and fry it well.

7.Grind green chillies then add corainder leaves only and grind it. Now add this paste and mix it well.

8.Then add rice and mix it.

9.Now take electric rice cooker add this fried rice,water,salt and mix it.

10.Serve hot Corainder rice with raita or curd.

Note : We can do corainder rice in cooker also.In cooker after adding water and rice let it boil for 5 mins in high flame. Then close with cap (without whistle) keep it in very low flame and cook until rice cooks.It will take around 20 to 30 mins to cook rice.

This is my entry to "JFI: Jhiva For Cilantro" hosted by Cilantro.

Wednesday, April 22, 2009

Sooji Sweet (Goduma Nooka Sweet) - Mithai Mela

Ingredients :

Sooji - 1 cup

Sugar - 1 1/4 cup

Water - 1/2 cup

Ghee - 5 tbl spoon


1.Take pan add ghee - 1 tbl spoon and heat it.In
that add sooji and fry it for sometime and take it out.

2.Now add sugar and water.Allow sugar to dissovle
in water.

3.As it boils it reaches it consistency of a syrup.

4.Now add sooji in that.

5.Add ghee - 4 tbl spoons in that.

6.Take plate and apply ghee on that and add this sooji mix.

7.Now let it cool and cut into pieces.

This goes to Srivalli who is hosting a wonderful event of Mithai Mela.

Thursday, April 9, 2009

Gulab Jamun

Ingredients :

For Sugar Syrup :

1.Sugar - 700 gms

2.Water - 700 gms

3.Elachi - 4 ( slightly crushed )

To make gulab jamun :

1.Gulab Jamun Packet - 1 (200 gms)

2.Water - 3/4 cup ( 120ml )

3.Oil - deep frying

Procedure :

Preparation Of Sugar Syrup :

1.Dissovle sugar in equal quantity of water and boil it for 5mins.

2.Flavor the syrup with crushed elachi .

To prepare gulab jamun :

1.Add 3/4 cup (average size) 120 ml water to the mix and make it into a soft dough by gentle mixing.

2.Add water in steps while mixing.

3.Make small round shaped jamuns.

4.Fry them over low heat in oil ( or ghee) till golden brown jamuns develop.The frying should not be done at very high heat.

Thursday, March 26, 2009

Meal Maker Curry

Ingredients :

1.Meal Maker - 100 gms

2.Onions - 4 (slices)

3.Cashews - 50 gms (soak in water for 30mins)

4.Masala Paste - 3 tbl spoons

5.Red Chilli Powder - 1/2 tbl spoon

6.Turmeric Powder - pinch

7.Salt - to taste

8.Green Chillies - 2

9.Oil - 8 tbl spoons

10.Garam Masala Paste - 3 tbl spoons

(Garam Masala Paste)

Procedure :

1.Take bowl add water (1/2 of that bowl)and boil water for sometime.It must be warm.Remove from frame and then add salt - 1/4 tbl spoon and mix it.Now add meal maker in that and mix it.It must become little soft until that press meal maker with hand. Now wash it in separate water.Then cut it into small pieces.

2.Now take pan add 3 tbl spoons oil and heat it.Add meal maker in that and fry it until it change into light brown colour and remove it.

3.Then add remaining oil - 5 tbl spoons.Now add onions,green chillies and fry it.

4.Add cashews and mix it.

5.Now add red chilli powder,turmeric powder and salt mix it.

6.Then add meal maker in that and fry for sometime.

7.Now add water - 2 tea cups and boil for 5mins and then add garam masala paste - 3 tbl spoons in that mix it.

8.Boil curry until meal maker cooks.

Garam Masala Paste


Dhaniya - 1tbl spoon

Lavang - 2

Elachi - 2

Cinnamon stick - 1

Jeera - 1/4 tbl spoon

Gasagasa - 1 tbl spoon(Poppy Seeds)

Ginger - 2 inches

Garlic cloves - 4

Procedure :

1.Dhaniya, Lavang, Elachi, Cinnamon stick, Jeera and Gasagasa grind it as powder.

2.Now add Ginger and Garlic cloves in that and grind it into paste.

(This can be used for all masala curries both veg and non-veg.)

Wednesday, March 18, 2009

Chicken Fry

Ingredients :

Chicken (boneless) - 1/2 kg

Dhaniya - 4 tbl spoons

Red Chillies - 20

Garlic - 1

Ginger - 2 inches

Salt - to taste

Oil - 1 tea cup

Procedure :

1.Grinde dhaniya, red chillies, ginger and garlic into paste.

2.Take pan add oil and heat it.Now add in that boneless chicken and fry for sometime(until it turns little brown colour).

3.Add in that grinded paste and salt.

4.Now deep fry chicken for sometime.

Wednesday, February 25, 2009

Groundnut Sweet


Groundnuts - 1 cup

Jaggery - 1 cup

Water - 1/2 cup

Procedure :

1.Take pan and fry groundnuts.Make it cool.

2.Once groundnuts is cool separate the skin from the nut.

3.Put jaggery in one large pan and add water to it. Keep the flame at medium low.

4.Allow the jaggery to dissolve in the water.

5.As it boils it reaches the consistency of a syrup.

(The way to check if its done is to take a small drop of the syrup and drop it into a cup filled with water. If the syrup does not spread and sticks then its done.)

6.Now add groundnuts in that and remove from flame and mix it.

7.Keep it to cool and make it balls.