Cauliflower-Peas fry

Ingredients:
Cauliflower florets
1 cup frozen green peas
1 cup chopped onions
3 green chillies, finely chopped
1 tspn dhaniya pwd
1 tsp redchilli pwd
A pinch of turmeric
Oil for cooking
Salt to taste
6 sprigs of chopped coriander leaves
Marination:
Wash florets and add red chilli pwd,dhaniya pwd,a pinch of turmeric ,salt according to taste.Keep it for 10 minutes.

Method:
Saute onions and green chillies in pan and add marinated cauliflower florets,frozen peas,redchilli pwd , salt.Stir well until peas will get salt and redchilli essence.
Add a cup of water to it keep lid for 10 minutes and bring it to boil in simmer.
Once the water evaporates the curry (subzi) looks dry.Garnish with Chopped cilantro and serve with hot rice or chapathi or parota .

StuffedPuffs&Redbean Puree

Actually,Iam inspired by Emeril Lagasse(Host of popular TV shows).I have made one of his recipe by changing the ingredients according to my taste.My honey has given me a nice compliment after tasting the food.

For Stuffing in Puffs:
5 tablespoons vegetable oil
1/2 cup chopped red onions
2 teaspoons minced fresh seeded jalapeno
1 teaspoons minced ginger-garlic
1/2 tomato, sliced
1 cup of chopped cabbage
5 cauliflower florets
1 roasted green bellpepper, peeled,seeded, and julienned
1 roasted jalapeno, peeled, seeded, and minced
1 roasted red pepper, peeled, seeded, and julienned
1 cup of scallions(chopped spring onions)
1/2 cup of chopped asparagus
2 cups of water
1 teaspoon ground cumin
6 sprigs of chopped cilantro leaves
2 sprigs of pudina leaves
Salt and freshly ground black pepper
Method:
In a saucepan, heat 2 tablespoons of the oil over medium-high heat. Saute the onions for 1 minute. Add the jalapenos, 1 teaspoon of the minced ginger-garlic , chopped cabbage,caulifower florets and 1/4 cup of water.Stir it a while add cumin,redchilli pwd,chopped tomato,chopped asparagus,spring onions ,add chopped bellpeppers and bring the liquid up to a boil, and reduce to a simmer.Stir it and make it as a dry curry(subzi).Decorate with mint leaves for better aroma.
Red bean puree:
1 cup Red beans(Rajma),soaked overnight and drained and boiled
1 tbspn of fresh lemon juice
6 tbspn of chopped fresh cilantro leaves
1 tspn of redchilli pwd
Salt to tatse
3tspns of grated cheese
Method:
Take another sauce pan,heat 1 tspn of oil add 1 tspn of chopped onions,chopped green chillies, salt.Stir it until onions become tender and add the boiled beans, uncovered and stirring occasionally, until tender, about 10 minutes.Until it becomes a gravy.Remove from the heat and garnish with cilantro.Season with pepper and grated cheese, to taste.
Main Ingredient:
2 Puff pastry sheets
Vegetable oil, for frying
Puff Pastry Filling:
Take 2 tspns of curry in the middle and roll it from one end to another end.Tuck the sides in and roll the puff pastry up tightly.
Heat the oil in a deep-fry pan and fry the puffs until it becomes golden brown.
Spoon the red bean puree into the center of 1 large platter.Arrange the puffs uitos around the beans,spoon the grated cheese along the side.Garnish the platter with fresh chopped cilantro and serve immediately with hot coffee r Orange juice.
Thank u "EMERIL".
Recipe Source:FoodNetwork

Banana Split

Ingredients:
1 Banana, sliced
2 scoops of Vanilla and Chocolate ice cream
Fresh Strawberries, sliced
Fresh Kiwi fruit,sliced
Fresh Red grapes
Fresh Blueberries
Whipped Cream Cheese for topping
Grated Chocolate cookies for topping
Method:
Peel Banana and split in half,lengthwise and place in a serving plate.Place a scoop of each ice cream (if u have more than 2 varieties)between sliced Banana.Spread the cream cheese topping evenly over icecream .Garnish with sliced Strawberries,sliced Kiwi,Blueberries and Grapes.Sprinkle of the grated chocolate cookies on the top of it.Serve immediately.
Tagged with: IMBB24 + 30Minutes

Pesara Vadalu(Moong Dal Donuts)

Yesterday evening,I prepared this snack for my honey.Pesara vada with Erragadda karam(its hot)goes nicely with hot coffee in this lacking warmth weather.What u says?
Ingredients:
2 cups of Moong Dal (Pesar pappu, Split green gram)
1 tbspn Urad Dal(Lenthils,Minapappu)
1 tbspn Bengalgram Dal(Senaga pappu,Kadalparuppu,Chena Dal)
3 Green Chilis
1 inch Ginger Piece
2 cups of Chopped Onions
1/4 tspn Cumin Seeds(Jeelakarra,Jeera,Jeeragam)
A pinch of Hing powder(Asafoetida,Inguva,Perumgayam)
Vegetable Oil for frying
6 R 7 sprigs of Coriander leaves
Curry Leaves
Salt to taste.
Method:
Soak Moong dal,Urad dal,Chena dal for 3 hours.Grind it with green chillies, ginger and salt (thick batter like vada).Add Chopped onions and chopped coriander leaves.Heat oil in a pan.Take a ball size of batter on a Ziploc cover sheet(r plantain leaf)& make a hole with a wet hand in the middle and drop into hot oil.Fry until brown and serve hot with erragadda karam.
Erragadda Karam:(Famous in Andhra for Bonda and Bajjis,Ragisankati)
2 cups of chopped Onions(Erragadda,ullipaya is called "Onion" in Telugu,Vengayam in Tamil,Pyaaz in Hindi),3 soaked RedChillies in water for 15 minutes,salt to taste.
Method:Grind onions and red chillies,salt into a paste.Add 1 tspn Ghee before serving.
Recipe Source:Amma

Peanut Laddu(Verusengapappu Laddu)

Ingredients:
2 cups of Peanuts
1 cup of grated Jaggery
Ghee for frying and cashewnuts for decoration

Method:
Roast peanuts with a tspn of ghee till nut changes to light goldenbrown color.
Mix powdered jaggery to peanuts and grind in a blender.When the above mixture is luke warm add 3tspn of ghee and mix well and shape into small balls.Arrange in a plate and decorate with cashewnuts.
My mom used to give us in the evenings.
Recipe Source:Amma

Parota and ChickPeas Curry

Ingredients for Parota:
Maida ,oil, salt.
Ingredients for Chick Peas Curry:
2 cups of Brown Chick Peas
2-Onions finely chopped
1-Tomato chopped
2 -Green chillies finely chopped
1/2 cup chopped Carrots
Ginger 1/2 inch
Garlic pods 3(medium size)
Cloves-3no
Cinnamon Stick 1/2 inch
Bay leaf-1("Tej pattha")
Dhaniya pwd-1tsp(Ground coriander)
Red chilli pwd-1tsp
A pinch of Turmeric
oil for cooking
Salt to taste
5R6 Sprigs of Mint (Pudina)
Method:
Soak chick peas overnight and cook in sufficient water until cooked well.
Heat a frying pan over a medium to high heat. Add the 1tspn of oil, onion, ginger-garlic paste(crushed),chopped green chillies,turmeric,crushed cloves &cinnamom stick,bayleaf and salt.Cook,stirring, for 5 minutes, or until the onions are soft. Add the tomatoes ,chopped carrots and cook for another 2 minutes to soften.Add the boiled chickpeas ,redchillie pwd,dhaniya pwd and leave it for 3secs and add enough water to make thick gravy.Cover with lid and bring the gravy to boil.Garnish with Pudina leaves which will give nice aroma and good taste.
Kerala Parota is available in My Treasure...My Pleasure.

Jilebi

Jilebis are crisp outside, sweet and runny inside. Deep fried to a transparent tawny gold, then dipped in sugar syrup.

Ingredients :Jilebi Mix-Gits
Wheat flour, Lentil flour, Hydrogenated Vegetable Oil, Raising agents(sodium bicarbonate, citric acid), permitted anti-oxidants E320]
a pinch of saffron
1/2 pinch of food color(optional)
1 cup of sugar
1 cup of water
Ghee(clarified butter) r oil for deep frying
Ziploc bag for piping out the batter
Instructions:
1. Sieve the contents of pack and mix with 125ml (4 fl.oz) water,and stir into smooth batter.
2. Pour into a thick ziploc bag and twist it like an icing cone and make a small hole at the end of the cone.
3. Heat 250g of edible oil or Ghee into a shallow pan. Hold nozzle of the ziplog bag just above the surface of the oil, and squeeze to make circles with the batter, starting from the centre and sealing the end in the last half round.
4. Deep fry on a medium heat till crispy and golden on both sides.
5. Immerse jilebis in warm sugar syrup for a minute, and serve hot or cold.
Sugar syrup:
Dissolve sugar in the water, over low heat, then cook over high heat till slightly thick---one thread consistency.

Quick fruity Vanilla Sundae

INGREDIENTS:2 Dessert cups(I got from Vons)
BettyCrocker Whipped cream cheese frosting
Roasted almonds and cashewnuts
Vanilla icecream for topping
Strawberries,Blueberries,Wafers
Method:First fill the dessertcups with whipped cream cheese frosting and then place roasted almonds ,cashewnuts.Then Place a dollop of icecream in the center
of each dessert cup.Top with fresh strawberries,blueberries and wafers.Serve immediately.


Quick,easy,delicious mmmmmmmmmmm!

Creamy Tomato-Mushroom Soup

Creamy Tomato-Mushroom Soup


Ingredients:
2 -3 chopped tomatoes
2 cups chopped onions
3 to 4 cloves garlic,minced
1/4tsp. ground nutmeg
1 bay leaf
11/2 lb. white button mushrooms, wiped of grit and coarsely chopped
8 cups vegetable stock(otherwise water)
2 sprigs fresh coriander leaves paste
1tsp unsalted butter
Salt and freshly ground blackpepper, to taste

Method:
Sauté onions and garlic in a saucepan with 1/2tsp unsalted butter.
Add bayleaf and nutmeg and cook for 1 minute, stirring and add tomatoes ,coriander leaves paste and continue to cook, covered, until the tomatoes become tender .
Remove the soup from the heat and puree, in batches, in a blender until very smooth
Add chopped mushrooms, vegetable stock with remaining 1/2tsp butter and bring to a boil, reduce heat and simmer for 1o minutes .
Season with salt , pepper and serve hot.

Snacks - Allobonda

ALOO BONDA
3-4 Potatoes
3-4 Onions, chopped finely
2 cups Bengal gram flour (besan)(Sengapindi)
3-4 green chillies4 garlic pods
1inch size ginger
1tsp lemon juice
1/2 cup chopped coriander leaves
1/2 cup chopped carrot
1/2 cup frozen peas( defrost sure before cooking)
Oil for deep frying
1 tsp. mustard seeds
1 tsp. turmeric powder
1/2 tsp. red chili powder
1 tsp. cumin seeds
A pinch of baking soda
Oil for deep frying
Serve hot with Pudina chutney/ketchup.
Method
1.Pressure cook the potatoes till soft. Peel, mash and keep them aside.
2.Grind together the green chillies, garlic and ginger to a fine paste.
3.Mix together the potato, onions, ginger/garlic/chilli paste,chopped coriander leaves, lime juice ,salt and red chilli pwd.
4.Heat a little oil in the kadai and add the jeera ,curry leaves and add the potato mixture.Stir evenly and just put the lid for 3 minutes and remove from stove.
5.Make a smooth batter with the Bengal gram flour, salt , cumin seeds, red chili powder and turmeric powder.
6.Make potatoe curry into a small round balls and dip into the batter abd deep fry it to golden brown color
7.Serve hot with pudina chutney r tomato ketchup.