VERMICELLI CURD BATH

Vermicelli Curd Bath,The name itself tells that it is a simple curd bath which is made with vermicelli instead of the routine curd rice..

Ingridents

1.Bambino Vermicelli:1 cup

2.Curd:1 cup(varies depending on ur taste for consistency)

3.Jeera:1 spn

4.Mustard Seeds:3/4 spn

5.Urad Dal:1 spn

6.Channa Dal:1spn

7.Curry Leaves:8 to 10

8.Hinge:a pinch

9.Chopped Cliantro

10.Oil

11.Salt:Acc to taste

12.Red Chillies:3

13.Green Chillies:3

14.Cashewnut:5 to 6

15.Chopped Ginger:1/2 spn

Procedure:

1.Boil Vermicelli till its cooked for 90%.Add oil to the water while boiling this avoids the vermicelli in sticking.Drain the excess water and spread it over a plate and let it cool.

2.Now put a pan on flame and add oil..when the oil is hot add cumin seeds and when they splatter add mustard seeds, channa dal, urad dal and let them fry for a while and now add the chopped ginger, curry leaves, hinge, slitted red chillies, green chillies ,cashews and fry them.

3.When the tadka is ready add the boiled vermicelli and mix gently so that the vermicelli will not be mashy.Add salt according to ur taste

4.Now add curd and mix well.If u want u can add more curd depending on your taste.

5.Finally add chopped cilantro.

KADAI PANEER

Kadai Paneer...one of the most popular dish which goes good with Indian Bread..The crunchy effect of capsicum and onions add extra flavor to the dish and this makes the differnce from the normal Paneer Butter Masala..Its very easy to prepare..Here is the recipe..

Ingridents:

1.Tomato:6 medium size(finely chopped)

2.Capsicum:1 big(cut into 1cm pieces)

3.Onions:1(Diced)

4.Garlic:6 flaked(finely chopped)

5.Coriander Seeds:2 spn

6.Dry Red Chillies:5

7.Oil

8.Salt:Acc to Taste

9.Garam Masala Pwd:1/2 spn

10.Paneer:Cut into 1cm pieces

11.Chilli Powder:Acc to taste

12.Turmeric:a Pinch

13.Chopped Cilantro
14.Cashews:4(crush them into coarse powder)

Coarse Powder:

Take Dry red chillies and coriander seeds and make them into coarse powder using blender.

Procedure:

1.Put a pan on flame add oil and when heated add the coarse coriander n chilli powder fry for 3 mins and now add the chopped garlic and fry till the garlic is smooth.

2.Add the chopped tomato and cook till the tomato is soft and turn into a smooth paste.

3.Add salt according to ur taste,turmeric and garam masala to the tomato paste and cook well.

4.When the paste is cooked well with the spices now add the crushed cashew and stir well and cook the mixture till it leaves oil.

5.Mean while put another pan on flame,add little oil and saute the diced paneer, onion and capsicum.Fry till the capsicum is 80% done..Now transfer this paneer n veggies to the tomato mixture and cook for 5 mins..

6.Finally add chopped cliantro

7.Serve it hot with any Bread...it really goes good..

CAPSICUM MASALA RICE

One of the Easy and Fast making dish..Capsicum Masala Rice..Here is the Recipe..

Ingridents:

1.Capsicum:3 medim Sized(Diced)(U can used different colors of Capsicum)

2.Urad Dal:1 spn

3.Jeera:1.5 spn

4.Mustard:1 spn

5.Red Chillies:4 (adjust acc to ur taste)

6.Groundnuts:4 spn

7.Curry Leaves:10 leaves

8.Salt:Acc to taste

9.Rice:1.5 cups(Boil the rice)

10.Garam Masala Powder:3/4 spn

11.Chopped Cliantro

12.Oil

Procedure:

1.Dry roast the ingridents(urad dal, jeera, mustard seeds, groundnuts,red chillies, curry leaves) till the raw flavor is removed.

2.When the mixture cools down blend it into a coarse powder.

3.Put pan on heat add oil and saute the diced capsicum.When the capsicum is cooked to 80% sprinkle the coarse powder,garam masala powder and add salt acc to taste .

4.Now add the boiled rice and mix it well with the capsicum masala.Add chopped cliantro.

5.Serve it hot..The crunchy effect of Capsicum with coarse powder of groundnut gives the nice flavor.

EGGPLANT PARMESAN

Eggplant Paremsan....This is my fav dish in Italian Cuisine...When I came to USA after marriage this was the 1st dish I had it at Olive Garden,Vegas..And later had it in Macroni Grill....We used to go to Macroni Grill only to have this Eggplant Paremsan...our menu is fixed...So from them I had a great passion to cook this dish at home...Finally made it...It came out very well..even I presented in the same style as it is served at Macroni Grill...My hubby said..WOOWWWW...excellent taste n presentation...!!!I do wana share this with u all... Ingridents:

1.American Eggplant Medium Sized:1

2.Egg:2

3.Bread Crumbs:7 to 8 spn

4.Tomato Puree:canned r fresh(boiled n blended)
5.Onion:1 medium(finely chopped)
6.Garlic:2 cloves(finely chopped)
7.Oil
8.Salt:acc to taste
9.Pepper:1/2 tbsp

10.Basil Leaves:2 spn

11.Pasta(Spaghetti):Boil them in water and drain the water completely

12.Paramesan Cheese

Procdure:

Making Marinara Sauce:

1.Put some oil in a pan.When the oil is heated add chopped onions n garlic..
2.Fry them till the onions r smooth and cooked.Add basil and stir well.

3.Add tomato puree,salt, pepper to the cooked onion mixture and cook for 5 to 8 mins.

4.When the sauce is done remove from flame and put aside.
Marinara Sauce is Ready
Baking Eggplant:

1.Peel the eggplant and cut it 1/4 inch rounds

2.Break the eggs into a bowl and beat them well.Preheat the oven at 375 degrees.

3.When the eggs are ready..Take eggplant piece and dip into egg wash and now apply the bread crumbs on both sides and place them in a baking tray which is greased with non stick cooking spray or oil.

4.Repeat this process with all the eggplant pieces and spray little non stick spray on top of the eggplant pieces....now put the baking tray into the oven for 20 to 25 mins.

5.After 20-25 mins remove the tray from oven and turn the eggplants to the other side and again put it in the oven for another 20-25 mins.

6.When all this process is done u can see the eggplant rounds cooked well with coated eggwash and bread crumbs.

Baked Eggplant

7.In a baking tray apply little maranera sauce and now place the baked eggplant as 1 layer apply little sauce and put some paramesan cheese and this is one layer..now again repeat the layers and finally add more cheese on top and put the baking tray for 15 mins in the oven which is at 375 degrees...
Finsih Layer 1 with cheese.
Arrange the 2nd layer

Ready to Bake
8.Now serve this baken Eggplant into a plate and serve it with pasta.

9.Hot Hot Home Made Eggplant Paremsan is ready...

Wanted To Share this recipe for FIL-Brinjal Event for the month of July At Sanghi's Food Delights

POTATO HALWA

Potato Halwa..My Mom told me this recipe when I was looking for different halwa to participate in a Dussera contest in a Communtiy named Mrs South Indies..I tired it,it turned out very well.My hubby liked it very much..Generally he dont like sweets..but he liked it very much...Here is the recipe for Halwa.

Ingredients:

1.Ghee:3 spn

2.Potato:3 medium(peeled boiled and mashed)

3.Dry Fruits:Cashew and Badam(15 each)

(u can even add pista as per ur taste)

4.Milk:150 ml

5.Sugar:Acc to ur taste

6.Elachi:2

7.Kova:4 spn

Procedure:

1.Firstly crush the dry fruits or u can even make them into coarse powder in ur blender with out adding water.
2.Put a pan,pour ghee and when it melts add the crushed dry fruits and fry till good flavour comes out.
3.Add the mashed potato and stir well for 2 mins.
4.Now add the sugar according to your taste,When you add sugar the potato mixture becomes loose,stir well.
5.At this time add 3 spns of kova and mix well.
6.Add milk and cook the mixture till the entire mixture is cooked well.Remove the skin of elachi and add the crushed seeds.
7.Keep stirring the mixture so that it does not burn.When the mixture is completely cooked it oozes ghee.Then the mixture is ready.
8.Remove from flame and let the mixture cool down.
9.Now make the mixture into desired shapes.And put few nuts on top and serve it.
10.I made them into the shapes as shown and decorated it with food color and nuts.

Making Kova:

All u need is to keep boiling the whole milk on low flame and keep stirring it in between..Boil it till all the milk is evaporated and you will be left wid a smooth paste.This is your fresh kova.

Variations:

1.You can have this halwa even when it is hot..For which you have to keep the consistency loose,so that you can eat it.
2.To make Halwa into pieces:When the mixture is cool..Take a plate grease it with little ghee and spread the halwa equally and cut them into squares, diamonds or as you like.
3.Instead of kova..you can even use panner.For this all u have to do is boil the milk till it reduces to half of the amount and now add grated panner and cool well till all the milk is evaporated and smooth paste is left.

I Got 1st Prize for this recipe in a community Mrs South Indies.

Wanted to share this prize winning recipe in Mithai Mela Event at Cooking 4 all seasons blog.

MUSHROOM MAKHANI

Ingridents:
1.Onion:2 medium(finely chopped)
2.Tomato:2 smedium(finely chopped)
3.Cashewnuts:Handfull
4.GingerGarlic Paste:1 spn
5.Chilli Powder:Acc to taste
6.Cumin Powder: 1 spn
7.Coriander Powder:1.5 spn
8.Turmeric:a Pinch
9.Cumin Seeds:1/2 spn
10.Mushroom
11.Garam Masala Powder:1/4 spn
12.Oil13.Butter
14.Salt:Acc to ur Taste

15.Capsicum(optional)

Procedure:
1.Put a pan on flame and pour little oil and let it heat,now add cumin seeds and fry till they splatter.Now add chopped onions and fry them till they turn smooth,add salt at this stage so that the onions become smooth in less time.
2.Once the onions turn smooth add ginger garlic paste and fry well
3.Add cumin powder, coriander powder, chilli powder, turmeric,garam masala and cashews.Fry till all the ingridents leave raw flavor.
4.Now its time for us to add chopped tomatos and stir well and cover it with a lid, cook well till tomatos becomes smooth.Turn Off the flame and let the mixture cool,Blend the mixture into smooth paste and put aside.
5.Cut the mushroom into desired size and fry them for 5 mins.
6.Put a pan and add little oil and cook the blended mixture,add the fried mushroom when the gravy is cooked.cook till the moshrrom is soft.

7.Serve it hot with any flavored rice or Bread.

Variations:

Yet time I add capsicum to my dish,depending on my mood.If u wana add capsicum then saute this capsicum along with mushroom (step 5)

CHILLI MUSHROOM

Ingredients:
Mushroom

Capsicum(optional)
Onion:1 medium(Finely Chopped)
Tomato:1 small(finely chopped)
Coriander Pwd:1 spn
Cumin pwd:1/2 spn

Jeera:1/2 spn
Garam Masala Pwd:1/4 spn
Chopped Garlic:1 spn

Chopped Ginger:1/2 spn

Chillies:3 to 4(cut length wise)
Ginger Garlic paste:1/2 spn
Lemon juice(Optional)
Oil
Chilli powder:Acc to taste
Salt:Acc to taste
Soya Sauce:1/4 spn(optional)

Procedure:

1.Add oil in a pan and when heated add cumin seedsfry till they crackle.

2.Now add chopped onions ,salt ,ginger garlic paste and fry till the raw flavor is removed.

3.Add chopped garlic and ginger and chillies fry them well.now add soya sauce and fry..Add diced capsicum cook till capsicum is soft..

4.Add cumin powder, coriander powder and garam masala.Be careful dont burn the masala powders..

5.Add tomatoes and cook for few mins till soft.

6.At this time add mushrooms and cook till soft and al the water is evaporated.

7.When mushrooms become dry switch of the flame and add chopped cliantro.

8.Serve it hot..If u like Add few drops of lemon juice before serving.

BAGHARA RICE

Does the name Baghara Rice sounds different..when I was in my Inter I studied in Sri Chaitanya Mahila Kalasala..They used to have this type of rice named Kichidi for our Breakfast weekly once..As I loved Masala and flavoured rice I never skip this Breakfast..it looks like like biriyani but they make it with normal and less spices.I prefer doing this rice when I feel like having Masala with less spices...It is usually served with onion raitha or Gongura chutney.

Ingridents:

1.Rice:2 cups

2.Whole garam masala: cloves:5, cinammon:1/2" stick, elachi:1,bay leaves:3

3.GingerGarlic Paste:1 spn

4.Green Chillies:4(slitted)

5.Oil

6.Salt

7.Veggies of ur choice:(Carrt,Potato,Peas,cauliflower,beans,onion)

8:Shajeera:1/2 spn

Procedure:
1.Put a pan,add oil and when heated add shajeera and fry till it splatters add whole garam masala,fry till nice aroma comes....Now add onions and fry till they turn into golden brown.

2.Add ginger garlic paste , chillies and fry well,now add diced potato, carrot, cauliflower,chopped beans and peas.According to your taste add salt and mix well.

3.Now cook all the above mixture along with rice and serve it hot with onion raitha.

I made Salan as combination for this dish.You can check that recipe in CURRIES/GRAVIES catogery...

PANEER BUTTER MASALA

Paneer...WOW..I Love Paneer.Lots of items can be made with this paneer.Curries and even yummy n delicious sweets like Rasmalai and Rasgulla..most popular Bengali Sweets...Here is the recipe for making Paneer Butter Masala..which goes good with Indian Bread.I often make this curry or Palak Paneer for Roti.

Ingridents:

1.Onion:2 medium(finely chopped)

2.Tomato:2 smedium(finely chopped)

3.Cashewnuts:Handfull

4.GingerGarlic Paste:1 spn

5.Chilli Powder:Acc to taste

6.Cumin Powder: 1 spn

7.Coriander Powder:1.5 spn

8.Turmeric:a Pinch

9.Cumin Seeds:1/2 spn

10.Paneer:Half a packet(I use Nanak Paneer)

11.Garam Masala Powder:1/4 spn

12.Oil
13.Butter

14.Salt:Acc to ur Taste

Procedure:

1.Put a pan on flame and pour little oil and let it heat,now add cumin seeds and fry till they splatter.Now add chopped onions and fry them till they turn smooth,add salt at this stage so that the onions become smooth in less time.

2.Once the onions turn smooth add ginger garlic paste and fry well

3.Add cumin powder, coriander powder, chilli powder, turmeric,garam masala and cashews.Fry till all the ingridents leave raw flavor.

4.Now its time for us to add chopped tomatoes and stir well and cover it with a lid, cook well till tomatos becomes smooth.Turn Off the flame and let the mixture cool,Blend the mixture into smooth paste and put aside.

5.Cut the paneer into cubes to your desired size and fry them for 2 mins in butter.sprinkle very little salt and fry them.(this step is optional,u can even add fresh diced paneer)

6.Put a pan and add little oil and cook the blended mixture,add the fried panner when the gravy is cooked.

7.Finally add butter to the curry and serve it hot with any Indian Bread.

Tips:

1.When ur paneer is fresh u need not fry the paneer.Dont over fry Paneer,this may makes the Paneer hard.

2.If u want good color to your dish you can even add few drops of red food color.

SALAN

Salan..Its a thick gravy like dish which goes good with many of the flavoured rice.It is served in most of the restraunts.Mainly with Dum Biryani.Genereally this Salan is made by adding Mirchi and is called as Mirchi Ka Salan and when Eggplant is added then it is called as Baghara Baigan.

My dish is different..i used Tomato as a whole to make this..Once I had it in my Hostel,I liked it and now made it according to my taste.I dont like groundnuts so I have made it with Cashews.Its ur call now.

I'm sharing this recipe in Fall In Love-Tomato event by Sanghi's Food Delights
I want to dedicate this recipe to My Loving hubby who loves this dish a lot..

Ingridents:

1.Cashewnuts or Groundnuts:Handful

2.Seaseme Seeds:1spn

3.Coconut Powder:1spn

4.Cumin Seeds:1 spn

5.Mustard Seeds:1 spn

6.Fenugreek Seeds:1/4 spn

7.Tamrind Juice:Squeezed from a lemon sized tamrind

8.Turmeric:1/2spn

9.Salt:Acc to ur Taste

10.Chilli Pwd:Acc to ur Taste:

11.Cumin Pwd:1/2 spn

12.Coriander Pwd:1.5 spn

13.Beaten Curd:1.5 cup

14.Chopped Cliantro:2 spn

15:Sugar/Jaggery:1 spn

16.Ginger Garlic Paste:1spn

17.Curry Leaves:7-8

18.Whole Garam Masala(Cloves, cinnamon, elachi)

19.Tomatos:5 small sized(pierce them with a fork all over and microwave for 2 mins)

20.Hinge:A pinch

Procedure:

1.In a pan add little oil and fry cashewnuts,seaseme seeds and cocount powder till they turn into light brown color and gives nice aroma.

2.Blend the above mixture into coarse paste by adding little water.

3.In a pan add little oil and when the oil is hot add whole garam masala and fry for 2 mins and now add cumin seeds and mustard seeds,when the splatter add onions and fry them till they become soft.Add hinge and fry them.

4.Now add ginger garlic paste, salt, chilli powder, cumin powder, coriander powder, turmeric and stir well.

5.Add tamrind juice and stir well and add the beaten curd,cook well.

6.Now add the ground cashew and seseame paste , sugar and microwaved whole tomato cook till the oil oozes out.This is when you canknow that the dish is ready.

7.Finally add chopped cliantro and garnish it with tomato and curd.

8.Served it hot with any flavoured rice.

Hope U all liked the recipe of salan.

CHANNA MASALA

Simple and easy recipe for Channa Masla..which goes good with Indian Bread..I find it as a good combination with my Favourite Bathura and called it Channa Bathura.

Ingridents:

Onion:2 medium(chopped)

Tomato:2 medium(chopped)

Ginger Galric Paste:1 Spn

Salt:Acc to ur taste

Chilli Powder:1.5 spn

Garam Masala:1/2 spn

Peas:2 cups(soaked for 6hrs n boiled)

Potato:1(Peeled,Diced n boiled)

Oil:3 spn

Cliantro:2 spn

Turmeric Pwd:1/2 spn

Jeera:1/2spn

Procedure:

1.Take a pan,add oil, when the oil is heated add jeera and when the jeera splatters add onions and fry them well.

2.When the onions are soft add ginger garlic paste, salt, chili powder, garam masala and fry well till the raw flavor is gone.

3.Now add choped tomatos and cook till the tomatos r smooth.When done remove from flame and let it cool.

4.When the mixture is cool add little water and blend the mixture into smooth paste.

5.Now put a pan and add little oil and cook the blended mixture for 2 mins and add boiled peas and potato.

6.Cook till oil oozes out and finally garnish wid finely chopped cliantro.

7.Serve it hot with bathura or chapathi.

Tips:

1.If the tomatos are not sour add little tamrind juice.

2.Few drops of lemon juice adds extra flavor for the dish when u serve it with Bathura...

TOMATO BAJJI

Tomato Bajji....My Best friend Sahitya Priya is a Big Fan of this Tomato Bajji...Shez from Rajmundary,Andhra..She use to tell me about this bajji's all the time..It is famous in their place n she use to have them from her school days...
I was surprised,how can we make bajji with Tomatos...I was waiting for a chance to taste them..Finally 1 day I went to her place for holidays that day I tasted them...Then I understood why is she loves dat Taste..they are really very different..

After a serious hunt I found a place in Vizag where this Tomato Bajji's are sold...everytime I go to Vizag I use to have them...but now no way...I miss all that...I made at home..Here is the recipe:

Ingrident:

For making Bajji:

Tomoatoes:8 medim sized

Besan:1 cup

Rice flour:1 spoon

Jeera:1/2 spoon

Salt:acc to taste

Chilli Powder:Acc to taste

Water

Oil:For deep Frying

Procedure:

1.Wash and wipe the tomatoes,pierce the tomato with fork just on 2 sides

2.Mix all the other ingridents with water into thick batter.

3.Put skillet with oil for deep frying and let the oil get heated

4.Dip the pierced tomatoes into besan batter and fry them in oil till they turn golden brown .

5.Place them on paper towel so dat it absorbs excess oil.

6.Now the Bajjis are ready for stuffing..
BhelPuri:

I used Haldirams Bhel Puri packet and added onions and cliantro.Mix them well and now the stuffing is also ready

Cut open the Bajji into half and remove the seeds and add the seeds to Bhelpuri mixture,mix them well.(If u want u can squeeze little lemon juice).Do this with all the Bajjis and now fill the bajjis with BhelPuri mixture and serve them...

I want to dedicate this recipe to all those who love street food and I want to share this recipe in "Fall In Love- Tomato" event by Sanghi's Food Delights.
Sunday Snacks - Chaats/Indian Street Food

This is also a very popular Street food in few places of Andhra.