Wednesday, October 26, 2011

Vegetable Fried Rice

Ingrediants:Frozen Mixed Vegetables - 1 cup
small onion - chopped
3-4 green chillies - chopped
Ground Black pepper-1 spoon
salt
soy sauce - 2 spoons
Chilli sauce - 1 spoon (optional)
eggs - 2 (optional)
cooked rice - 3 cups
oil - 3-4 spoons
Directions:Heat oil in a wide pan, add black pepper and frozen vegetables.
Fry for 6-7mnts, add onions and chillies and little salt. fry until all the veggies are cooked.
Break eggs directly into pan, mix well. add rice, stir well.
Add  more salt if needed, soy sauce and chilli sauce. fry for another 2 mnts.
Can also add cooked chopped chicken.
 

Mysorepak

Ingrediants:
Besan Flour/senagapindi - 1.5 cups
Ghee - 2 cups
sugar - 2 cups
water - 1/2 cup
Directions:
Add 3-4 spoons of ghee to the flour, mix welll. Make sure there are no lumps.
In another dish, heat ghee and keep in low flame to keep it hot.
In a thick bottomed dish, Make sugar syrup with water and sugar.syrup should be one string consistant. reduce flame, add flour and mix well. increase flame to medium, add hot ghee slowly, keep mixing. The flour should stay in bubbles and color changes to a little lighter.
Pour immediatly on to a greesed plate. after 10mnts, cut to pieces. Let it cool completly and then remove from plate.

 


Chicken Fry

Ingrediants:
Chicken - cut to small pieces
onions - chopped
Green chillies - chopped
ginger garlic paste
coriander powder
garam masala
salt
chilli powder
Turmeric powder
lemon juice - 2 spoons
coriande leaves - chopped (optional)
Directions:
Marinate chicken for 1 hr, with lemon juice, salt, chilli powder and turmeric powder. pressure cook chicken for 3 whistles, dont have to add water to chicken.
Also can be boiled stove top, with adding a little water and covering the dish.
Drain off all the liquids.
In a wide pan, Heat oil, fry onions and chillies with a little salt.
Add ginger garlic paste, fry another 5mnts.
Add chicken, fry until the curry gets dry. add coriander powder, garam masala and chopped coriander. Turn off heat.

Kajjikaayalu

Ingrediants:
4 cups- Maida/All purpose flour
4 spoons - ghee
pinch of salt.
oil - to deep fry
Filling:
2 cups - Sooji/upma ravva
1 cup - dry coconut
2 cups - sugar
1 spoon - elachi/cardomom powder
2 spoons - gasagasalu/poppy seeds
hand ful - cashews nuts
4 spoons - ghee
Directions:
Make flour into chapathi dough, adding salt, ghee and water. cover and keep aside.
Heat 1 spoon ghee, fry coconut for 3-4 mnts, remove and cool.
in the same pan, add 3 spoons ghee, fry sooji and poppy seeds until it changes color.Mix with coconut, sugar, toasted and chopped cashewnuts, elachi powder. set aside.
Make 6 inch chapathi with dough. place 1 spoon of filling in the center, wet edges with water and fold to half. press or fold the edges, so the filling doesnt come out when frying. 
Makes about 4 dozens with the measurements.
Heat oil, deep fry until golden brown.
 

 


Tuesday, October 25, 2011

Broccolli and moong dal (pesarapappu) fry

Ingrediants:
Broccolli - Finely chopped - 2 cups
Moong dal - 1/2 cup
oil
Mustard seeds
cumin seeds
dry chillies
salt
chilli powder
Directions:
Half boil dal and drain. make sure dal stays a little hard.
Heat oil, fry dry chillies, mustard and cumin seeds, add broccolli.
Fry for 5 mnts and add salt , cook another 5mnts.
 Add Dal, after 5mnts add chilli powder  and fry until the curry looks dry. 
 
 

Pepper Chicken

Ingrediants:
2 lbs Boneless skinless chicken - cut into small pieces
1 big onion - chopped
Ground Black pepper - 2 spoons
green chillies - 6-7 - cut into slits.
oil
Salt
Directions:
Heat oil in a wide pan. Add 1 spoon of pepper , chopped onions. fry for 5 mnts.
Add Chicken, 1 spoon pepper, Salt and chillies. Fry until chicken is well cooked and gravy gets thick. Trun off heat.





Tuesday, October 18, 2011

Tomato Pickle

Ingredients:
Ripe Tomatoes - 4lbs
Tamarind - small lemon size ball
Salt
Chilli powder - 2 table spoons
Methi powder - 1 spoon
Mustard Powder - 1/2 spoon
Oil- 2 table spoons
Seasoning:
Oil - 2 spoons
3-4Dry chillies
mustard seeds - 1/2 spoon
Cumin Seeds - 1/2 spoon
urad dal - 1/2 spoon
chana dal - 1/2 spoon
Garlic - 4-5 cloves, cut in half
Curry leaves - 1 sprig
Directions:
Heat 2 tablespoons oil in thick bottomed pan, Add tomato pieces.
Fry until all the liquid is evaporated and oil separates from tomatoes.
Add Tamarind, Turn off heat. let it cool.
In the blender, Place tomato paste with tamarind, salt, chilli powder, methi and mustard powders, salt and blend until smooth.
In a small pan, heat 2 spoons oil for seasoning. add all the ingredients from seasonings, fry for 5 mints. Let it cool and add to the pickle. mix well.
Store in a bottle, good for 3months when in refrigerator.

 

Friday, October 14, 2011

Fish fry

Ingredients :
Fish fillets - 1lb, cut small pieces
1 onion - chopped
Green chillies - chopped
Ginger garlic paste-1spoon
Turmeric powder
salt
Chilly powder
Coriander powder
Garam Masala
Coriander leaves(optional)
Directions :Heat oil, fry onions and chillies for 10mnts. Add ginger garlic paste, fry another 5mnts.
Add Fish pieces, turmeric powder, salt, chilli powder, mix well, cover and cook for 10mnts.
mash fish pieces with spoon, fry until the curry looks dry. Add coriander powder, garam masala and coriander leaves, mix well, close with lid and turn off heat. Ready to eat after 5mnts.

Saturday, October 8, 2011

Tomato egg curry

Ingredients:
Hard boiled Eggs
Chopped Tomatoes
Chopped Onions
Chopped green chillies
Oil
Cumin
mustard seeds
Salt
Chilly powder
Directions:
Heat oil, add cumin and mustard seeds. Fry 1 minute,  add onion and green chillies. Fry 5 minutes, add tomatoes. Add salt, cook for 10 minutes. Add boiled eggs, chilly powder, cook for another 10 minutes.

Wednesday, October 5, 2011

Apple dumplings




Recipe here . I just used half of the butter and sugar quantities mentioned in the recipe and still it tasted so good.