Well, my sister forwarded me an interesting email. It had the India map with states and their speciality recipes. It is hard to find such a map, let alone try to even do it. I am sure someone would have lots of research to put this together. I did not want to keep searching it again, so putting it my Blog :)
Sunday, September 7, 2008
All Indian States specialities
Well, my sister forwarded me an interesting email. It had the India map with states and their speciality recipes. It is hard to find such a map, let alone try to even do it. I am sure someone would have lots of research to put this together. I did not want to keep searching it again, so putting it my Blog :)
Tuesday, June 10, 2008
సాంభారు (Sambhar)
సాంభారు (Sambhar)
Sambhar is common dish on South India.
Preparation time ([days] hrs:min): 01:00
Cooking time ([days] hrs:min): 00:30
No. of servings: 6
List of ingredients:
200 grams toor dal (కంది పప్పు)
1 lemon size tamarind
2 onions
1 carrot
2 potatoes
2 tomatoes
2 brinjals
3 red chillies
3 green chilllies
1 tablespoon red chilli powder
2 tablespoons oil
2 teaspoons mustard seeds
1 teaspoon urad dal
1 teaspoon jeera
1 teaspoon garlic paste
1/2 teaspoon ginger paste
1 clove garlic
1 teaspoon turmeric
1 tablespoon sambhar powder
1/2 cup curry leaf
1 tablespoon salt(according to taste)
1 bunch coriander leaves
Cooking procedure:
Boil the pulses , mash it and keep it aside. Heat oil in a vessel. Add mustard seeds, jeera and urad dal. After the mustard seeds splutter, add red chillies and curry leaf. stir and add onions. saute them till golden brown. Now add cubically cut potatoes and long cut carrots and brinjals. Stir constantly till they are semi cooked. In the meanwhile, make juice out of tamarind. now add ginger paste, garlic paste, turmeric and stir. Add finely chopped tomatoes and cook for 2 minutes. Add Tamarind juice, salt, red chilli powder and sambhar powder. Cook until all vegetables become soft/ cooked very well. Then add mashed pulses paste and stir. cook for 2 minutes and add coriander leaves. Sambhar ready!!
Sambhar is common dish on South India.
Preparation time ([days] hrs:min): 01:00
Cooking time ([days] hrs:min): 00:30
No. of servings: 6
List of ingredients:
200 grams toor dal (కంది పప్పు)
1 lemon size tamarind
2 onions
1 carrot
2 potatoes
2 tomatoes
2 brinjals
3 red chillies
3 green chilllies
1 tablespoon red chilli powder
2 tablespoons oil
2 teaspoons mustard seeds
1 teaspoon urad dal
1 teaspoon jeera
1 teaspoon garlic paste
1/2 teaspoon ginger paste
1 clove garlic
1 teaspoon turmeric
1 tablespoon sambhar powder
1/2 cup curry leaf
1 tablespoon salt(according to taste)
1 bunch coriander leaves
Cooking procedure:
Boil the pulses , mash it and keep it aside. Heat oil in a vessel. Add mustard seeds, jeera and urad dal. After the mustard seeds splutter, add red chillies and curry leaf. stir and add onions. saute them till golden brown. Now add cubically cut potatoes and long cut carrots and brinjals. Stir constantly till they are semi cooked. In the meanwhile, make juice out of tamarind. now add ginger paste, garlic paste, turmeric and stir. Add finely chopped tomatoes and cook for 2 minutes. Add Tamarind juice, salt, red chilli powder and sambhar powder. Cook until all vegetables become soft/ cooked very well. Then add mashed pulses paste and stir. cook for 2 minutes and add coriander leaves. Sambhar ready!!
ముద్ద పప్పు
ముద్ద పప్పు
అబ్బా ! ఈ వంటకం కూడా పెట్టాల ! అని అనుకోకండి , ఎందుకంటే నేను చాల మందికి ఇది రాదనీ చూసాను.
Preparation time ([days] hrs:min): 00:10
Cooking time ([days] hrs:min): 00:10
No. of servings: 6
List of ingredients:
250 gms toor dal/ kandi pappu
1 teaspoon jeera / gilakara
3 pieces garlic
1 teaspoon turmeric
1 teaspoon salt(according to taste)
Cooking procedure:
clean dal and add jeera,turmeric and chopped garlic. Add water and cook(pressure cook preferably)it. remove from heat and mash it until it becomes paste. add salt and heat it till the paste thickens. Mudda Pappu ready!!
Additional Info:
goes well with miryala rasam
మిర్యాల రసం
మిర్యాల రసం
This is one my favourite rasam made by Mom. It goes well with many other dishes and it is good for health.
Preparation time ([days] hrs:min): 00:10
Cooking time ([days] hrs:min): 00:10
No. of servings: 6
List of ingredients:
1 lemon size tamarind
1 teaspoon జిలకర / cumin seeds
2 teaspoons మిర్యాలు / black pepper
1 teaspoon ఆవాలు / mustard seeds / sarson
5 pieces garlic
3 dry red chilli
10 leaves కరివేపాకు / curry leaf
1 teaspoon coriander
salt to taste
1 tablespoon oil
Cooking procedure:
Soak Tamarind till soft and make 3 juice adding 2 glasses of water.
Grind coarsely half quantities of cumin seeds and garlic and mix in the tamarind juice.
Grind Black pepper and add to the juice. Add Salt according to your taste.
Heat oil in a vessel and add remaining cumin seeds, mustard seeds, garlic (chopped into small pieces). Let garlic turn little brown and then add red chillies and curry leaf. Now add the tamarind juice and stir well. Add coriander and bring the rasam to a boil. Do not boil too much. See that bubbles comes up for two times and remove from heat and serve.
Storage Tips:
This Miryala Rasa can be stored in Refridgerator and heat it before using.
Additional Info:
This goes well with Mudda Pappu( Thiyya Pappu), Beerakaya Curry, or simply with the Rice.
This is one my favourite rasam made by Mom. It goes well with many other dishes and it is good for health.
Preparation time ([days] hrs:min): 00:10
Cooking time ([days] hrs:min): 00:10
No. of servings: 6
List of ingredients:
1 lemon size tamarind
1 teaspoon జిలకర / cumin seeds
2 teaspoons మిర్యాలు / black pepper
1 teaspoon ఆవాలు / mustard seeds / sarson
5 pieces garlic
3 dry red chilli
10 leaves కరివేపాకు / curry leaf
1 teaspoon coriander
salt to taste
1 tablespoon oil
Cooking procedure:
Soak Tamarind till soft and make 3 juice adding 2 glasses of water.
Grind coarsely half quantities of cumin seeds and garlic and mix in the tamarind juice.
Grind Black pepper and add to the juice. Add Salt according to your taste.
Heat oil in a vessel and add remaining cumin seeds, mustard seeds, garlic (chopped into small pieces). Let garlic turn little brown and then add red chillies and curry leaf. Now add the tamarind juice and stir well. Add coriander and bring the rasam to a boil. Do not boil too much. See that bubbles comes up for two times and remove from heat and serve.
Storage Tips:
This Miryala Rasa can be stored in Refridgerator and heat it before using.
Additional Info:
This goes well with Mudda Pappu( Thiyya Pappu), Beerakaya Curry, or simply with the Rice.
ఖీమ ముట్టీలు (ground lamb meat balls in a soup)
ఖీమ ముట్టీలు (ground lamb meat balls in a soup)
This is one of my favourite recipe.
Preparation time ([days] hrs:min): 01:30
Cooking time ([days] hrs:min): 00:30
No. of servings: 6
List of ingredients:
For MeatBalls
500 gms ఖీమ/ ground lamb
1 tbsp red chilli powder
1 tsp turmeric
1 tsp salt
1 tsp ginger garlic paste
1 tbsp putnala podi or chana flour
50 grams dry coconut
10 grams khas khas / గసాలు/ poppy seeds
10 grams coriander powder
1 full stick cinnamon
2 cloves/ lavangam
oil (for deep fry)
For Soup
1 pinch shah jeera/ thin jeera
1 stick cinnamon
3 onions
4 green chillies
3 tomatoes
3 tbsp coriander leaves
1 tsp turmeric
1 tsp ginger garlic paste
1 tsp coconut & khas khas paste (from balls ingrediants)
1 tsp chana flour/ putnala podi
2 tbsp oil
Cooking procedure:
Make powder of the Cinnamon and cloves, coconut and poppy seeds and mix with other ingrediants. Make balls from the mixture. and deep fry in oil until done.
For soup, Take a vessel and heat oil. Add cinnamon and jeera. Add onions and green chillies and fry until brown. Add turmeric and ginger garlic paste. Then add tomatoes and meat balls. and coconut paste with poppy seeds.Then add some salt and red chilli powder and water until the balls are cooked till soft. Add coriander leaves before serving hot with white rice or fried rice.
This is one of my favourite recipe.
Preparation time ([days] hrs:min): 01:30
Cooking time ([days] hrs:min): 00:30
No. of servings: 6
List of ingredients:
For MeatBalls
500 gms ఖీమ/ ground lamb
1 tbsp red chilli powder
1 tsp turmeric
1 tsp salt
1 tsp ginger garlic paste
1 tbsp putnala podi or chana flour
50 grams dry coconut
10 grams khas khas / గసాలు/ poppy seeds
10 grams coriander powder
1 full stick cinnamon
2 cloves/ lavangam
oil (for deep fry)
For Soup
1 pinch shah jeera/ thin jeera
1 stick cinnamon
3 onions
4 green chillies
3 tomatoes
3 tbsp coriander leaves
1 tsp turmeric
1 tsp ginger garlic paste
1 tsp coconut & khas khas paste (from balls ingrediants)
1 tsp chana flour/ putnala podi
2 tbsp oil
Cooking procedure:
Make powder of the Cinnamon and cloves, coconut and poppy seeds and mix with other ingrediants. Make balls from the mixture. and deep fry in oil until done.
For soup, Take a vessel and heat oil. Add cinnamon and jeera. Add onions and green chillies and fry until brown. Add turmeric and ginger garlic paste. Then add tomatoes and meat balls. and coconut paste with poppy seeds.Then add some salt and red chilli powder and water until the balls are cooked till soft. Add coriander leaves before serving hot with white rice or fried rice.
నిమ్మకాయ అన్నం (Lemon rice)
Lemon Rice
Preparation time ([days] hrs:min): 00:30
Cooking time ([days] hrs:min): 00:30
No. of servings: 6
List of ingredients:
500 grams rice
1 onion
1 potato
2 brinjal (వంకాయ )
3 green chillies
2 red dry chillies
1 tsp mustard seeds (ఆవాలు)
1 tsp jeera
few curry leaves
2 lemon
2 tablespoons oil
2 teaspoons turmeric
1 bunch coriander leaves
Cooking procedure:
Cook Rice and Keep aside. For tempering/ popu, heat oil in pan. Add mustard seeds, jeera and dry red chillies. after seeds splutter, add the finely chopped onions, green chillies and turmeric. cook until onions are brown and add curry leaves. Then add cubically cut potato and brinjal. saute until potato till tender. Add salt and mix well. Now add lemon juice and tempering into rice and mix well. Add coriander leaves before సర్వింగ్ hot. Happy Cooking!!!
Preparation time ([days] hrs:min): 00:30
Cooking time ([days] hrs:min): 00:30
No. of servings: 6
List of ingredients:
500 grams rice
1 onion
1 potato
2 brinjal (వంకాయ )
3 green chillies
2 red dry chillies
1 tsp mustard seeds (ఆవాలు)
1 tsp jeera
few curry leaves
2 lemon
2 tablespoons oil
2 teaspoons turmeric
1 bunch coriander leaves
Cooking procedure:
Cook Rice and Keep aside. For tempering/ popu, heat oil in pan. Add mustard seeds, jeera and dry red chillies. after seeds splutter, add the finely chopped onions, green chillies and turmeric. cook until onions are brown and add curry leaves. Then add cubically cut potato and brinjal. saute until potato till tender. Add salt and mix well. Now add lemon juice and tempering into rice and mix well. Add coriander leaves before సర్వింగ్ hot. Happy Cooking!!!
గుడ్డు పులుసు (boiled eggs in tamarind soup)
గుడ్డు పులుసు
Preparation time ([days] hrs:min): 00:30
Cooking time ([days] hrs:min): 00:30
No. of servings: 6
List of ingredients:
8 eggs ( గుడ్లు )
3 onions ( ఉల్లి గడ్డలు)
1 tablespoon sesame seeds/ til ( నువ్వులు )
2 teaspoons cumin seeds / jeera (జిలకర)
1 teaspoon coriander powder (ధనియాలు)
1 bunch curry leaves (కరివేపాకు)
1 teaspoon salt(according to taste) (ఉప్పు)
2 teaspoons red chilli powder (కారం)
20 gms tamarind (చింత పండు)
2 tablespoons oil (నూనె)
1 teaspoon turmeric (పసుపు)
Cooking procedure:
Boil the Eggs and remove the shell. take a knife and make small slits on the eggs.
Make juice from the tamarind. Chop the onions. Saute the sesame seeds, cumin seeds till brown and grind them into a powder. Add coriander powder to it and mix it.
Now heat oil and add chopped onions. Cook until tender and brown. Add the curry leaves. Add turmeric and stir. Add the eggs and stir. Now add the salt, redchillli powder and the masala powder. Now stir and add tamarind juice. Cook till the onions are cooked in the juice. That's it.. Egg pulusu ready!! Serve with hot white rice.Happy Cooking!!
Preparation time ([days] hrs:min): 00:30
Cooking time ([days] hrs:min): 00:30
No. of servings: 6
List of ingredients:
8 eggs ( గుడ్లు )
3 onions ( ఉల్లి గడ్డలు)
1 tablespoon sesame seeds/ til ( నువ్వులు )
2 teaspoons cumin seeds / jeera (జిలకర)
1 teaspoon coriander powder (ధనియాలు)
1 bunch curry leaves (కరివేపాకు)
1 teaspoon salt(according to taste) (ఉప్పు)
2 teaspoons red chilli powder (కారం)
20 gms tamarind (చింత పండు)
2 tablespoons oil (నూనె)
1 teaspoon turmeric (పసుపు)
Cooking procedure:
Boil the Eggs and remove the shell. take a knife and make small slits on the eggs.
Make juice from the tamarind. Chop the onions. Saute the sesame seeds, cumin seeds till brown and grind them into a powder. Add coriander powder to it and mix it.
Now heat oil and add chopped onions. Cook until tender and brown. Add the curry leaves. Add turmeric and stir. Add the eggs and stir. Now add the salt, redchillli powder and the masala powder. Now stir and add tamarind juice. Cook till the onions are cooked in the juice. That's it.. Egg pulusu ready!! Serve with hot white rice.Happy Cooking!!
ఇడ్లీ (Idli)
ఇడ్లీ (Idli)
Preparation time ([days] hrs:min): [1] 00:00
Cooking time ([days] hrs:min): 00:15
No. of servings: 6
List of ingredients:
3 cups urad dal
6 cups idli rawa
1 pinch soda bi carbonate
1 teaspoon salt(according to taste)
Cooking procedure:
Soak Urad dal for 3-4 hours. And Idli rawa for 15 minutes. Grind the urad dal into a fine paste and mix it with soaked idli rawa, soda bicarb and salt. Mix well. Pour the batter in big vessel in a warm place overnight for atleast 5 - 7 hrs to ferment and it may expand. Morning, after fermentation, mix well the expanded batter to release the air bubbles.
Now for making idlis, coat the idli plates with little oil/ PAM and pour the idli mix in the plates and cook them in steam. Idlis ready!!!!!!!!!
Additional Info:
Idli goes very well with tomato chutney, coconut chutney, ginger chutney, peanut chutney and above all the great yummy Sambhar...
Storage Tips:
You can store this in refridgerator for 4-5 days.
Preparation time ([days] hrs:min): [1] 00:00
Cooking time ([days] hrs:min): 00:15
No. of servings: 6
List of ingredients:
3 cups urad dal
6 cups idli rawa
1 pinch soda bi carbonate
1 teaspoon salt(according to taste)
Cooking procedure:
Soak Urad dal for 3-4 hours. And Idli rawa for 15 minutes. Grind the urad dal into a fine paste and mix it with soaked idli rawa, soda bicarb and salt. Mix well. Pour the batter in big vessel in a warm place overnight for atleast 5 - 7 hrs to ferment and it may expand. Morning, after fermentation, mix well the expanded batter to release the air bubbles.
Now for making idlis, coat the idli plates with little oil/ PAM and pour the idli mix in the plates and cook them in steam. Idlis ready!!!!!!!!!
Additional Info:
Idli goes very well with tomato chutney, coconut chutney, ginger chutney, peanut chutney and above all the great yummy Sambhar...
Storage Tips:
You can store this in refridgerator for 4-5 days.
హైదరాబాది చికెన్ బిర్యాని (hyderbadi chicken biryani)
హైదరాబాది చికెన్ బిర్యాని (hyderbadi chicken biryani)
My Mother-in-law is an expert in this. Though my preparations are near to hers... hope you relish this great and popular hyderabadi recipe of South India.
Preparation time ([days] hrs:min): 00:40
Cooking time ([days] hrs:min): 00:45
No. of servings: 6
List of ingredients:
1 cup oil
1 kg chicken
11/2 kg rice
500 gms curd
750 gms onions
10 green chillies
2 tablespoons ginger garlic paste
10 gms coriander leaves
10 gms mint leaves
1 full cinnamon
14 cloves
10 cardomon
1 teaspoon shahjeera
2 tablespoons red chilli powder
1 tablespoon salt(according to taste)
1 teaspoon orange color
1/2 teaspoon turmeric
5 bayleaves
Cooking procedure:
Take half quantity of cinnamon, cloves and cardomons. Saute them and grind them to masala powder.
Marinate chicken with ginger garlic paste, salt, curd for 30 minutes.
Cut onions horizontally into round thin slices. Fry them in heated oil( for more flavour, heat oil with 1 tsp ghee) till reddish brown and remove from oil and dry them in a paper napkin to remove excess oil. Remove half of the oil and set aside.
Heat the remaining oil and add cinnamon, bayleaves, cloves,cardomon and shahjeera. then add the marinated chicken. Stir till chicken is half cooked and add red chilli powder, turmeric and cook them.
Meanwhile cook rice till 3/4th cooked.
Now Take a big vessel, add one layer of the chicken. add a layer of rice, then a layer if fried onions, a layer of finely slices green chillies, a layer of mint leaves, then a layer of the masala powder. Then another layer of chicken , another layer of rice and orange color mixed in milk. then remaining, onions, chillies and a layer of mint leaves and coriander leaves.
Close the vessel tightly and cook for 10 minutes on simmer flame.
Chicken Biryani Ready!!!
My Mother-in-law is an expert in this. Though my preparations are near to hers... hope you relish this great and popular hyderabadi recipe of South India.
Preparation time ([days] hrs:min): 00:40
Cooking time ([days] hrs:min): 00:45
No. of servings: 6
List of ingredients:
1 cup oil
1 kg chicken
11/2 kg rice
500 gms curd
750 gms onions
10 green chillies
2 tablespoons ginger garlic paste
10 gms coriander leaves
10 gms mint leaves
1 full cinnamon
14 cloves
10 cardomon
1 teaspoon shahjeera
2 tablespoons red chilli powder
1 tablespoon salt(according to taste)
1 teaspoon orange color
1/2 teaspoon turmeric
5 bayleaves
Cooking procedure:
Take half quantity of cinnamon, cloves and cardomons. Saute them and grind them to masala powder.
Marinate chicken with ginger garlic paste, salt, curd for 30 minutes.
Cut onions horizontally into round thin slices. Fry them in heated oil( for more flavour, heat oil with 1 tsp ghee) till reddish brown and remove from oil and dry them in a paper napkin to remove excess oil. Remove half of the oil and set aside.
Heat the remaining oil and add cinnamon, bayleaves, cloves,cardomon and shahjeera. then add the marinated chicken. Stir till chicken is half cooked and add red chilli powder, turmeric and cook them.
Meanwhile cook rice till 3/4th cooked.
Now Take a big vessel, add one layer of the chicken. add a layer of rice, then a layer if fried onions, a layer of finely slices green chillies, a layer of mint leaves, then a layer of the masala powder. Then another layer of chicken , another layer of rice and orange color mixed in milk. then remaining, onions, chillies and a layer of mint leaves and coriander leaves.
Close the vessel tightly and cook for 10 minutes on simmer flame.
Chicken Biryani Ready!!!
Chicken Noodle Soup
This recipe is similar to chicken soup- as you will find out when done reading this, - this soup can be made heavier with more noodles and can be enough for a meal for kids.
Chicken Noodle Soup
Preparation time ([days] hrs:min): 00:05
Cooking time ([days] hrs:min): 00:10
No. of servings: 2
List of ingredients:
400 gms chicken stock
100 gms chicken
3 teaspoons soyasauce
1 teaspoon ginger garlic paste
1 pinch salt(according to taste)
20 gms noodles(maggi, top ramen, as u wish)
2 tablespoons oil
1 garlic
1 teaspoon cornflour
Cooking procedure:
Cut Chicken into cubes. Marinate them with soya sauce and ginger garlic paste for 30 minutes. Cut garlic into small pieces and saute it in a pan with little oil. Heat chicken stock and add roasted garlic and salt. Add noodles and half cook them. Bring it to simmer. Heat oil in a pan and add the chicken pieces and cook them. Add the pieces in the stock and cook for 3 minutes. Bring it to simmer and add cornflour. stir for a while and remove from heat. Serve HOT.. Chicken Noodle Soup Ready!!
Chicken Noodle Soup
Preparation time ([days] hrs:min): 00:05
Cooking time ([days] hrs:min): 00:10
No. of servings: 2
List of ingredients:
400 gms chicken stock
100 gms chicken
3 teaspoons soyasauce
1 teaspoon ginger garlic paste
1 pinch salt(according to taste)
20 gms noodles(maggi, top ramen, as u wish)
2 tablespoons oil
1 garlic
1 teaspoon cornflour
Cooking procedure:
Cut Chicken into cubes. Marinate them with soya sauce and ginger garlic paste for 30 minutes. Cut garlic into small pieces and saute it in a pan with little oil. Heat chicken stock and add roasted garlic and salt. Add noodles and half cook them. Bring it to simmer. Heat oil in a pan and add the chicken pieces and cook them. Add the pieces in the stock and cook for 3 minutes. Bring it to simmer and add cornflour. stir for a while and remove from heat. Serve HOT.. Chicken Noodle Soup Ready!!
Chicken Soup
Chicken Soup
I tried to make this soup many times, atlast this perfect Chicken soup recipe.
Preparation time ([days] hrs:min): 00:05
Cooking time ([days] hrs:min): 00:10
No. of servings: 2
List of ingredients:
400 gms chicken stock
100 gms chicken
10 gms scallions ( green part of spring onions)
1 garlic
1 pinch salt(according to taste)
1 tablespoon soyasauce
1 teaspoon ginger garlic paste
2 tablespoons oil
Cooking procedure:
Cut the Chicken into small cubes. Marinate the pieces with Ginger Garlic paste and soya sauce. Chop Scallions into small pieces and put aside. Chop garlic and add into the Chicken stock. Heat the Chicken Stock and bring to simmer after one boil. Heat oil in a pan, and add Chicken pieces, leaving back the remaining marinade. Stir them until cooked. Now simmer and add remaining marinade. After little stirring, add the pieces into the stock and cook for a while. Now add salt and stir. Serve Hot.... Chicken Soup Ready!!
Additional Info:
If You want the soup thicker, add some corn flour in the soup before adding chicken pieces.
I tried to make this soup many times, atlast this perfect Chicken soup recipe.
Preparation time ([days] hrs:min): 00:05
Cooking time ([days] hrs:min): 00:10
No. of servings: 2
List of ingredients:
400 gms chicken stock
100 gms chicken
10 gms scallions ( green part of spring onions)
1 garlic
1 pinch salt(according to taste)
1 tablespoon soyasauce
1 teaspoon ginger garlic paste
2 tablespoons oil
Cooking procedure:
Cut the Chicken into small cubes. Marinate the pieces with Ginger Garlic paste and soya sauce. Chop Scallions into small pieces and put aside. Chop garlic and add into the Chicken stock. Heat the Chicken Stock and bring to simmer after one boil. Heat oil in a pan, and add Chicken pieces, leaving back the remaining marinade. Stir them until cooked. Now simmer and add remaining marinade. After little stirring, add the pieces into the stock and cook for a while. Now add salt and stir. Serve Hot.... Chicken Soup Ready!!
Additional Info:
If You want the soup thicker, add some corn flour in the soup before adding chicken pieces.
దోస (Dosa)
దోస
Dosa is one of the popular dishes in South India. Every house in South India have dosas as Breakfast as it is easy to prepare and also delicious. Though I know many of them know how to make it, I put here in database for those you do not know to prepare it.
Preparation time ([days] hrs:min): 12:00
Cooking time ([days] hrs:min): 00:10
No. of servings: 6
List of ingredients:
3 cups urad dal / మినప పప్పు
9 cups rice
1 cup thin పోహ ( చిన్న అటుకులు )
1 teaspoon fenugreek seeds (మెంతులు)
1 tablespoon salt(ఉప్పు according to taste)
Cooking procedure( chaese vidaanamu) :
soak ural dal with fenugreek seeds in a bowl and rice in another bowl for 4-5 hrs. Grind urad dal, fenugreek with salt into a fine paste. Now grind soaked rice into a fine paste. mix the above in a big vessel and cover it with a light lid. Keep it in a warm place for atleast 6 hrs(basically overnight). Next day, mix the mixture well to release air bubbles after fermenting.
Now take a tawa and heat it., spread little oil on it. Then pour the mixture with a big spoon in the form of dosa. apply oil over dosa and turn it when little brown. Remove dosa when both sides are golden brown. Dosa ready !!!
Storage Tips:
The Dosa mixture should be kept in refridgerator. It would be good if used within 5 days.
Additional Info:
Dosas goes very well with Tomato chutney, coconut chutney, పప్పుల chutney and other different kinds of chutnies.
Egg Pudding
Egg Pudding
My mom used to prepare this pudding whenever we had a surprise guests. It is easy to prepare and is very delicious. Hope u also like :)
Preparation time ([days] hrs:min): 00:05
Cooking time ([days] hrs:min): 00:05
No. of servings: 1
List of ingredients:
4 eggs
4 biscuits
3 elaichi
11/2 teaspoons sugar
6 kaju
1/2 cup milk
1 teaspoon ghee or dalda
Cooking procedure:
Soak the biscuits in milk until soft. Cut Cashewnuts into small pieces and fry them in little ghee till brown. Keep them aside. Grind Elaichi into powder. Add all the above with the eggs and put it in a mixie to get good mixture.
Now take a wide vessel and apply ghee lightly. put the vessel over medium flame and sprinkle little sugar. when sugar turns brown, remove from heat and let kool and then pour the egg mixture in the vessel and sprinkle fried kaju. Pressure cook it ( 2 whistles enough). Remove from cooker and cut the pudding into good squares or diamond shapes and serve it.
Storage Tips:
Put it in the refridgerator and eat the next day also.
Additional Info:
good as a snack
My mom used to prepare this pudding whenever we had a surprise guests. It is easy to prepare and is very delicious. Hope u also like :)
Preparation time ([days] hrs:min): 00:05
Cooking time ([days] hrs:min): 00:05
No. of servings: 1
List of ingredients:
4 eggs
4 biscuits
3 elaichi
11/2 teaspoons sugar
6 kaju
1/2 cup milk
1 teaspoon ghee or dalda
Cooking procedure:
Soak the biscuits in milk until soft. Cut Cashewnuts into small pieces and fry them in little ghee till brown. Keep them aside. Grind Elaichi into powder. Add all the above with the eggs and put it in a mixie to get good mixture.
Now take a wide vessel and apply ghee lightly. put the vessel over medium flame and sprinkle little sugar. when sugar turns brown, remove from heat and let kool and then pour the egg mixture in the vessel and sprinkle fried kaju. Pressure cook it ( 2 whistles enough). Remove from cooker and cut the pudding into good squares or diamond shapes and serve it.
Storage Tips:
Put it in the refridgerator and eat the next day also.
Additional Info:
good as a snack
Monday, May 26, 2008
సాంబారు పొడి
Sambhar Powder
Preparation time ([days] hrs:min): 20:00
Cooking time ([days] hrs:min): 10:00
No. of servings: 1
List of ingredients:
2 cups coriander seeds
1/2 cup chana dal
1/4 cup urad dal
1/4 cup cumin seeds
4 tbsp black pepper
2 tbsp fenugreek seeds
1 pinch hing
2 cinnamon
3 cloves
3 cardomon
1 pinch nutmeg
2 red dry chillies
Cooking procedure:
saute all the above ingrediants to golden brown color and also red chillies to little dark color. then mix then all and grind them into powder.
Preparation time ([days] hrs:min): 20:00
Cooking time ([days] hrs:min): 10:00
No. of servings: 1
List of ingredients:
2 cups coriander seeds
1/2 cup chana dal
1/4 cup urad dal
1/4 cup cumin seeds
4 tbsp black pepper
2 tbsp fenugreek seeds
1 pinch hing
2 cinnamon
3 cloves
3 cardomon
1 pinch nutmeg
2 red dry chillies
Cooking procedure:
saute all the above ingrediants to golden brown color and also red chillies to little dark color. then mix then all and grind them into powder.
టమోటా పచ్చడి
Tomato Chutney
Preparation time ([days] hrs:min): 00:30
Cooking time ([days] hrs:min): 00:10
No. of servings: 6
List of ingredients:
4 tomatoes
4 green chillies
2 tablespoons nuvvulu / til /sesame
2 tablespoons jeera
1 tablespoon coriander powder
1 teaspoon turmeric
1 tablespoon oil
1 tablespoon urad dal
1 teaspoon mustard seeds
1 teaspoon salt(according to taste)
3 red dry chillies
Cooking procedure:
heat half tablespoon oil and saute green chillies cut. remove the chillies from oil and fry the finely chopped tomatoes in the same oil with turmeric. let the chillies and tomatoes to cool. saute the sesame seeds, jeera/cumin seeds and grind them into powder. then mix coriander powder, sesame-jeera powder, tomatoes, chillies, salt and grind them to a fine paste. now heat the remaining oil, heat the mustard seeds, jeera, urad dal and red chillies for tadka / popu. put it in the tomato chutney and that's it
Preparation time ([days] hrs:min): 00:30
Cooking time ([days] hrs:min): 00:10
No. of servings: 6
List of ingredients:
4 tomatoes
4 green chillies
2 tablespoons nuvvulu / til /sesame
2 tablespoons jeera
1 tablespoon coriander powder
1 teaspoon turmeric
1 tablespoon oil
1 tablespoon urad dal
1 teaspoon mustard seeds
1 teaspoon salt(according to taste)
3 red dry chillies
Cooking procedure:
heat half tablespoon oil and saute green chillies cut. remove the chillies from oil and fry the finely chopped tomatoes in the same oil with turmeric. let the chillies and tomatoes to cool. saute the sesame seeds, jeera/cumin seeds and grind them into powder. then mix coriander powder, sesame-jeera powder, tomatoes, chillies, salt and grind them to a fine paste. now heat the remaining oil, heat the mustard seeds, jeera, urad dal and red chillies for tadka / popu. put it in the tomato chutney and that's it
టమోటా రైస్
Tomato Rice
My athamma used to prepare tomato rice whenever someone in the house is on long journey. This is easy to prepare and delicious. Try this one !!
Preparation time ([days] hrs:min): 00:15
Cooking time ([days] hrs:min): 00:10
No. of servings: 4
List of ingredients:
2 glasses rice(basmati or thin long grained rice)
5 tomatoes
15 green chillies
1 onion
3 cloves
3 elaichi
3 patta / cinnamon
1 teaspoon turmeric / haldi
1 teaspoon gingergarlic paste
1 tablespoon oil
1 tablespoon salt ( according to taste)
1 bunch coriander
Cooking procedure:
Heat oil in big vessel. Add cloves, cinnamon, elaichi. saute them for a while. now add chopped onions and longitudinally cut green chillies. stir them until onion turns to golden brown. next add turmeric and ginger garlic paste and saute a little. Now add finely chopped tomatoes. stir them until tomatoes are nicely cooked. then add the rice and stir. add 2 glasses of water and cook until rice is cooked. remove from heat and add finely chopped coriander. Serve Hot.
My athamma used to prepare tomato rice whenever someone in the house is on long journey. This is easy to prepare and delicious. Try this one !!
Preparation time ([days] hrs:min): 00:15
Cooking time ([days] hrs:min): 00:10
No. of servings: 4
List of ingredients:
2 glasses rice(basmati or thin long grained rice)
5 tomatoes
15 green chillies
1 onion
3 cloves
3 elaichi
3 patta / cinnamon
1 teaspoon turmeric / haldi
1 teaspoon gingergarlic paste
1 tablespoon oil
1 tablespoon salt ( according to taste)
1 bunch coriander
Cooking procedure:
Heat oil in big vessel. Add cloves, cinnamon, elaichi. saute them for a while. now add chopped onions and longitudinally cut green chillies. stir them until onion turns to golden brown. next add turmeric and ginger garlic paste and saute a little. Now add finely chopped tomatoes. stir them until tomatoes are nicely cooked. then add the rice and stir. add 2 glasses of water and cook until rice is cooked. remove from heat and add finely chopped coriander. Serve Hot.
టమోటా ఉప్మా
టమోటా ఉప్మా
Preparation time ([days] hrs:min): 00:10
Cooking time ([days] hrs:min): 00:20
No. of servings: 1
List of ingredients:
1 cup indian semoline(upma rawa)
2 cups water
1/2 cup onion
1 cup tomato
3 tablespoons oil
2 teaspoons cumin seeds
1 teaspoon turmeric
2 teaspoons mustard seeds
2 teaspoons salt(according to taste)
7 Leaves curry leaves
3 red dry chillies
4 green chillies
Cooking procedure:
heat oil in a vessel, add mustard seeds, cumin seeds and let it splutter.
add the red dry chillies and cut curry leaves.
add chopped onions and chopped green chillies and stir till onions are tender.
add turmeric and chopped tomatoes. and cook till tomatoes are soft and pasty.
add salt and water( 2 cups) and bring it to boil.
Then slowly adding semolina with one hand, stir constantly with other hand and close the lid immediately and simmer the heat.
Leave it for 4-5 minutes and check whether semolina is cooked and tender.
that's it garnish with cilantro. టమోటా ఉప్మా READY
Storage Tips:
store in refridgerator. but be sure to serve hot... tomato upma is great when served hot.
Additional Info:
serve hot with some Indian pickles and ghee on top
Preparation time ([days] hrs:min): 00:10
Cooking time ([days] hrs:min): 00:20
No. of servings: 1
List of ingredients:
1 cup indian semoline(upma rawa)
2 cups water
1/2 cup onion
1 cup tomato
3 tablespoons oil
2 teaspoons cumin seeds
1 teaspoon turmeric
2 teaspoons mustard seeds
2 teaspoons salt(according to taste)
7 Leaves curry leaves
3 red dry chillies
4 green chillies
Cooking procedure:
heat oil in a vessel, add mustard seeds, cumin seeds and let it splutter.
add the red dry chillies and cut curry leaves.
add chopped onions and chopped green chillies and stir till onions are tender.
add turmeric and chopped tomatoes. and cook till tomatoes are soft and pasty.
add salt and water( 2 cups) and bring it to boil.
Then slowly adding semolina with one hand, stir constantly with other hand and close the lid immediately and simmer the heat.
Leave it for 4-5 minutes and check whether semolina is cooked and tender.
that's it garnish with cilantro. టమోటా ఉప్మా READY
Storage Tips:
store in refridgerator. but be sure to serve hot... tomato upma is great when served hot.
Additional Info:
serve hot with some Indian pickles and ghee on top
Vegetable Fried Rice
Vegetable Fried Rice
Preparation time ([days] hrs:min): 01:00
Cooking time ([days] hrs:min): 01:00
No. of servings: 6
List of ingredients:
500 grams rice
2 tablespoons oil
2 onions
2 cardomons
2 cinnamon
4 cloves
2 bayleaves
5 green chillies
5 beans
2 carrots
2 potatoes
2 grams cashew nuts
50 grams green peas
1 tablespoon coriander powder
1/2 tablespoon garam masala
1/2 tablespoon ginger garlic paste
1/2 tablespoon jeera
1/2 teaspoon turmeric
salt(according to taste)
Cooking procedure:
Clean Rice and soak it in water. Take a big vessel and heat oil in it. After heating oil, add cardomons, cinnamon, Cloves. Add Bay leaves, Jeera and Stir. Now add finely chopped onions and cook till tender. Add finely chopped green chillies, turmeric and ginger garlic paste. Now add cubically cut Potatoes and cook till tender. Add longitudinally cut carrots and beans and cook till tender. Add coriander powder and garam masala powder and stir. add salt and water and bring to boil. Then add soaked rice and cook. Serve it with roasted cashew nuts. Happy Cooking !!
Preparation time ([days] hrs:min): 01:00
Cooking time ([days] hrs:min): 01:00
No. of servings: 6
List of ingredients:
500 grams rice
2 tablespoons oil
2 onions
2 cardomons
2 cinnamon
4 cloves
2 bayleaves
5 green chillies
5 beans
2 carrots
2 potatoes
2 grams cashew nuts
50 grams green peas
1 tablespoon coriander powder
1/2 tablespoon garam masala
1/2 tablespoon ginger garlic paste
1/2 tablespoon jeera
1/2 teaspoon turmeric
salt(according to taste)
Cooking procedure:
Clean Rice and soak it in water. Take a big vessel and heat oil in it. After heating oil, add cardomons, cinnamon, Cloves. Add Bay leaves, Jeera and Stir. Now add finely chopped onions and cook till tender. Add finely chopped green chillies, turmeric and ginger garlic paste. Now add cubically cut Potatoes and cook till tender. Add longitudinally cut carrots and beans and cook till tender. Add coriander powder and garam masala powder and stir. add salt and water and bring to boil. Then add soaked rice and cook. Serve it with roasted cashew nuts. Happy Cooking !!
ఉప్మా
Upma (Simple )
Upma is a Indian dish made of Indian semolina found in Indian stores.It is simple to make. There are many types of Upma, like tomato upma, ginger special upma. Below Upma is a simple one for starters. If this is done better then u can learn other types(I think :-)... ).
Preparation time ([days] hrs:min): 00:05
Cooking time ([days] hrs:min): 00:20
No. of servings: 1
List of ingredients:
1 cup indian semolina
2 cups water
1/2 cup onion
3 green chillies
3 dry red chillies
3 tablespoons oil
2 tsp cumin seeds
7 leaves curry leaves
salt according to taste( one tsp)
Cooking procedure:
heat oil in a vessel, add mustard seeds, cumin seeds and let it splutter.
add the red dry chillies and cut curry leaves.
add chopped onions and chopped green chillies and stir till onions are tender.
add salt and water( 2 cups) and bring it to boil.
Then slowly adding semoline with one hand, stir constantly with other hand and close the lid immediately and simmer the heat.
Leave it for 4-5 minutes and check whether semolina is cooked and tender.
that's it garnish with cilantro.
Additional Info:
serve hot with some Indian pickles
Upma is a Indian dish made of Indian semolina found in Indian stores.It is simple to make. There are many types of Upma, like tomato upma, ginger special upma. Below Upma is a simple one for starters. If this is done better then u can learn other types(I think :-)... ).
Preparation time ([days] hrs:min): 00:05
Cooking time ([days] hrs:min): 00:20
No. of servings: 1
List of ingredients:
1 cup indian semolina
2 cups water
1/2 cup onion
3 green chillies
3 dry red chillies
3 tablespoons oil
2 tsp cumin seeds
7 leaves curry leaves
salt according to taste( one tsp)
Cooking procedure:
heat oil in a vessel, add mustard seeds, cumin seeds and let it splutter.
add the red dry chillies and cut curry leaves.
add chopped onions and chopped green chillies and stir till onions are tender.
add salt and water( 2 cups) and bring it to boil.
Then slowly adding semoline with one hand, stir constantly with other hand and close the lid immediately and simmer the heat.
Leave it for 4-5 minutes and check whether semolina is cooked and tender.
that's it garnish with cilantro.
Additional Info:
serve hot with some Indian pickles
బీరకాయ w/ eggs
బీరకాయ గుడ్డు (Green scale gourd with eggs)
Preparation time ([days] hrs:min): 00:30
Cooking time ([days] hrs:min): 00:10
No. of servings: 6
List of ingredients:
500 beerakaya(green scale gourd)
2 onions
2 teaspoons fenugreek leaves
2 teaspoons red chilli powder
1 teaspoon turmeric
2 eggs
2 tablespoons salt(according to taste)
2 tablespoons oil
Cooking procedure:
Heat oil and add chopped onions. saute till tender and add turmeric and fenugreek leaves. add chopped beerakaya and saute till everything tender. now add salt, red chilli powder and stir and cook for 2 minutes. now add the eggs and close the vessel with lid. cook till eggs are cooked and then stir. that's it.
Preparation time ([days] hrs:min): 00:30
Cooking time ([days] hrs:min): 00:10
No. of servings: 6
List of ingredients:
500 beerakaya(green scale gourd)
2 onions
2 teaspoons fenugreek leaves
2 teaspoons red chilli powder
1 teaspoon turmeric
2 eggs
2 tablespoons salt(according to taste)
2 tablespoons oil
Cooking procedure:
Heat oil and add chopped onions. saute till tender and add turmeric and fenugreek leaves. add chopped beerakaya and saute till everything tender. now add salt, red chilli powder and stir and cook for 2 minutes. now add the eggs and close the vessel with lid. cook till eggs are cooked and then stir. that's it.
బీరకాయ w/ Tomato
Beerakaya Tomato (Green gourd with tomato)
Preparation time ([days] hrs:min): 00:30
Cooking time ([days] hrs:min): 00:10
No. of servings: 6
List of ingredients:
500 gms beerakaya(green gourd)
2 onions
2 tablespoons fenugreek leaves
1 teaspoon turmeric
2 tablespoons oil
2 tomatoes
2 teaspoons red chilli powder
1 teaspoon salt(according to taste)
Cooking procedure:
heat oil, add chopped onions and saute till tender. then add chopped beerakaya and saute till tender. add turmeric and fenugreek leaves. then add chopped tomatoes, salt and red chilli powder and stir. cook till everything is cooked. that's it.
Preparation time ([days] hrs:min): 00:30
Cooking time ([days] hrs:min): 00:10
No. of servings: 6
List of ingredients:
500 gms beerakaya(green gourd)
2 onions
2 tablespoons fenugreek leaves
1 teaspoon turmeric
2 tablespoons oil
2 tomatoes
2 teaspoons red chilli powder
1 teaspoon salt(according to taste)
Cooking procedure:
heat oil, add chopped onions and saute till tender. then add chopped beerakaya and saute till tender. add turmeric and fenugreek leaves. then add chopped tomatoes, salt and red chilli powder and stir. cook till everything is cooked. that's it.
Butter Chicken
Butter Chicken
Preparation time ([days] hrs:min): 01:00
Cooking time ([days] hrs:min): 00:30
No. of servings: 6
List of ingredients:
500 grams chicken
200 grams butter
5 tomatoes
5 green chillies
1 cinnamon stick
2 cloves
2 tbsp coriander leaves
2 tbsp oil
2 tbsp red chilli powder
1 tbsp salt(according to taste)
1 tbsp ginger garlic paste
Cooking procedure:
Marinate the chicken pieces with one tsp salt and one tbsp red chilli powder and ginger garlic paste. and bake them in oven until half cooked under 400F. Heat oil in a vessel and put cinnamon, cloves. Add chopped green chillies and finely chopped tomatoes. Add half the butter and cook well until tomatoes are done. Now add baked chicken pieces and add remaining butter, salt , red chilli powder. Cook till chicken is fully cooked. Add coriander leaves before serving. Happy Cooking!!
Preparation time ([days] hrs:min): 01:00
Cooking time ([days] hrs:min): 00:30
No. of servings: 6
List of ingredients:
500 grams chicken
200 grams butter
5 tomatoes
5 green chillies
1 cinnamon stick
2 cloves
2 tbsp coriander leaves
2 tbsp oil
2 tbsp red chilli powder
1 tbsp salt(according to taste)
1 tbsp ginger garlic paste
Cooking procedure:
Marinate the chicken pieces with one tsp salt and one tbsp red chilli powder and ginger garlic paste. and bake them in oven until half cooked under 400F. Heat oil in a vessel and put cinnamon, cloves. Add chopped green chillies and finely chopped tomatoes. Add half the butter and cook well until tomatoes are done. Now add baked chicken pieces and add remaining butter, salt , red chilli powder. Cook till chicken is fully cooked. Add coriander leaves before serving. Happy Cooking!!
చారు
చారు
Preparation time ([days] hrs:min): 00:05
Cooking time ([days] hrs:min): 00:05
No. of servings: 6
List of ingredients:
1 lemon size tamarind
1 onion
1 teaspoon mustard seeds / avalu
1 teaspoon jeera
1 teaspoon turmeric
1 teaspoon salt(according to taste)
1 teaspoon red chilli powder
1 bunch curry leaf
1 teaspoon oil
1 teaspoon ginger garlic paste
1 teaspoon red dried chilli
2 pieces garlic
Cooking procedure:
soak tamarind and make juice of it. add salt, turmeric, redchilli powder, chopped onion, half of curry leaf and mix well. take small kadai, heat oil. add mustard seeds, jeera. when seeds splutter add chopped garlic and red chillies. then add the curry leaves... tadka is done. put this tadka in tamarind juice... Chaaru ready!!
Preparation time ([days] hrs:min): 00:05
Cooking time ([days] hrs:min): 00:05
No. of servings: 6
List of ingredients:
1 lemon size tamarind
1 onion
1 teaspoon mustard seeds / avalu
1 teaspoon jeera
1 teaspoon turmeric
1 teaspoon salt(according to taste)
1 teaspoon red chilli powder
1 bunch curry leaf
1 teaspoon oil
1 teaspoon ginger garlic paste
1 teaspoon red dried chilli
2 pieces garlic
Cooking procedure:
soak tamarind and make juice of it. add salt, turmeric, redchilli powder, chopped onion, half of curry leaf and mix well. take small kadai, heat oil. add mustard seeds, jeera. when seeds splutter add chopped garlic and red chillies. then add the curry leaves... tadka is done. put this tadka in tamarind juice... Chaaru ready!!
చాపల పులుసు
చాపల పులుసు / Fish Pulusu
This is one my favourite dishes.
Preparation time ([days] hrs:min): 01:20
Cooking time ([days] hrs:min): 01:00
No. of servings: 6
List of ingredients:
1 kg fish
1 orange size tamarind
5 onions
3 bunches curry leaf
2 tablespoons red chilli powder
3 teaspoons gilakara / cumin seeds /jeera
5 teaspoons coriander
6 teaspoons til / nuvvulu
2 teaspoons turmeric
4 tablespoons oil
2 teaspoons methi seeds
Cooking procedure:
Wash Fish nicely. cut it and coat it with little turmeric and salt and keep aside. saute half of methi seeds, half of gilakara and grind them to powder. saute til, coriander and grind. heat little oil and fry 2 chopped onions to golden brown. and add little curry leaf to onions. remove from heat and cool it. make a paste of onions and the above powders with salt and redchilli powder. marinate the fish pieces with this paste for 1 hour. in the meantime make tamarind pulp and keep aside. Now take a big vessel, heat oil. add remaining methi seeds, gilakara. then add remaining chopped onions and curry leaf. fry them till golden brown. Now add the marinated pieces and stir a little. Add the tamarind pulp. and some water. now cook it till the onions pieces are cooked. చాపల పులుసు ready!!!!!!!!!!!!!!!
This is one my favourite dishes.
Preparation time ([days] hrs:min): 01:20
Cooking time ([days] hrs:min): 01:00
No. of servings: 6
List of ingredients:
1 kg fish
1 orange size tamarind
5 onions
3 bunches curry leaf
2 tablespoons red chilli powder
3 teaspoons gilakara / cumin seeds /jeera
5 teaspoons coriander
6 teaspoons til / nuvvulu
2 teaspoons turmeric
4 tablespoons oil
2 teaspoons methi seeds
Cooking procedure:
Wash Fish nicely. cut it and coat it with little turmeric and salt and keep aside. saute half of methi seeds, half of gilakara and grind them to powder. saute til, coriander and grind. heat little oil and fry 2 chopped onions to golden brown. and add little curry leaf to onions. remove from heat and cool it. make a paste of onions and the above powders with salt and redchilli powder. marinate the fish pieces with this paste for 1 hour. in the meantime make tamarind pulp and keep aside. Now take a big vessel, heat oil. add remaining methi seeds, gilakara. then add remaining chopped onions and curry leaf. fry them till golden brown. Now add the marinated pieces and stir a little. Add the tamarind pulp. and some water. now cook it till the onions pieces are cooked. చాపల పులుసు ready!!!!!!!!!!!!!!!
Friday, May 23, 2008
Good use of leftovers...
Well... leftovers ... I don't usually have it.. actually not try to have them- as I try to cook in good proportions for one day or day& a Half... but then leftovers ... its a rare thing...
Anyways, the other day we had a get-together with friends.We did BBQ - chicken drumsticks and grilled vegis( actually on seekh).. since some of them are vegetarians.
after this - we had lots of bell peppers left over( they were cut into cubes).
At first, I did not know what to do with them- but then ... I had them in my mind all the week long when cooking- have to- those peppers are so costly- want to utilise them in full... don;t want to waste them ofcourse...
So here are some of the recipes I did for which I used these peppers ...
Raita- chop little quantities of peppers of different colors, add little salt, add home made curd. this makes a good side dish with spicy food or all by itself - mostly it is colorful raita you ever had and above it- its tasty and healthy.
Corn bread- Corn bread recipe had only color pepper to use- but I used all the three colors from the left overs.
Sambhar - Use these peppers cut out in long pieces and use them in the sambhar - it looks color ful too
Mixed Vegie curry- use these finely chopped peppers with tomatoes and onions...add paneer in the end to make a colorful curry served hot with steamed white rice.
Pav bhaji- For the bhaji curry, use these colorful peppers with boiled potatoes mashed together and sauted with tomato and onion paste and use them on the bread with sprinkled raw onions and coriander...
Well they are many... but since I am using in little quantities, even after 4 days, I still have some left over. I plan to use for other recipes and will keep this posting updated if any new recipes with leftovers.
Anyways, the other day we had a get-together with friends.We did BBQ - chicken drumsticks and grilled vegis( actually on seekh).. since some of them are vegetarians.
after this - we had lots of bell peppers left over( they were cut into cubes).
At first, I did not know what to do with them- but then ... I had them in my mind all the week long when cooking- have to- those peppers are so costly- want to utilise them in full... don;t want to waste them ofcourse...
So here are some of the recipes I did for which I used these peppers ...
Raita- chop little quantities of peppers of different colors, add little salt, add home made curd. this makes a good side dish with spicy food or all by itself - mostly it is colorful raita you ever had and above it- its tasty and healthy.
Corn bread- Corn bread recipe had only color pepper to use- but I used all the three colors from the left overs.
Sambhar - Use these peppers cut out in long pieces and use them in the sambhar - it looks color ful too
Mixed Vegie curry- use these finely chopped peppers with tomatoes and onions...add paneer in the end to make a colorful curry served hot with steamed white rice.
Pav bhaji- For the bhaji curry, use these colorful peppers with boiled potatoes mashed together and sauted with tomato and onion paste and use them on the bread with sprinkled raw onions and coriander...
Well they are many... but since I am using in little quantities, even after 4 days, I still have some left over. I plan to use for other recipes and will keep this posting updated if any new recipes with leftovers.
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