Gobi Manchurian

Ingredients
1 cauli flower
1 tbsp corn starch( if not there replace with 1 tbsp corn flour mixed with 1 tbsp maida)
1 tbsp Ginger garlic paste
1tsp salt
1/2 tsp pepper
1tsp red colorin
For base curry:
1 tsp Ginger garlicpaste
2 onions big cut
1/4 green capsicum big cut
1/4 red capsicum big cut
1/4 yellow capsicum big cut
3 green chillies
1tbsp soya sauce
2 tbsp red chilli paste
1 tsp sweet & sour sauce
2 tbsp green onion

Method
Mix salt, pepper, gg paste, redcolor, corn starch and coat to big cut & washed pieces of cauli flower
Deep fry gobi pieces and place on paper towel
In a hot skillet add 2 tbsp oil
Add onion and small cut green chillies and stir till light brown
Add all capsicum pieces
Add soya sauce, chilli paste, sweet& sour sauce
Cook till capsicum is lil soft and add fried gobi till all coated
Add green onions and cook for 2min

Lamb bone soup

Lamb leg bones 10 to 15
Onions 2
Salt - 1 tsp
Red chilli powder - 1.5 tsp
Ginger garlic paste - 1 tsp
Turmeric - 1 tsp
Coriander powder - 1.5 tsp
Oil - 1 tbsp

Method-
Clean bones with salt and water
Drain them well
Cook bones with big cut chopped onions and 2 glasses of water - all in pressure cooker for 10 min or 5 whistles
Remove from heat and add salt, red chilli powder , gg paste, turmeric, coriander powder and oil
Mix well and cook in pressure cooker for 5 min or 3 more whistles
Remove from heat and add chopped coriander leaves

Rava Laddu

Ingrediants
Rava (soji / upma rava / Indian wheat semolina) - 2 cups
Coconut powder - 1 cup
Sugar - 1 and half cup
Milk - half cup
Elaichi ( cardomon ) powder - 1 tsp
Ghee / Dalda - 1 tbsp
Kaju (cashew nuts) - chopped - half cup
Raisins -quarter cup

Method

1. Melt ghee or dalda in a wide pan, and add Rava.
2. stir constantly so it does not stick at the bottom, or form lumps... stir till it starts to change color to golden brown
3. Add Coconut powder and stir constantly for 5 minutes
4. Add Sugar and cardomon powder and stir till the sugar melts.
5. Add kaju and raisins and stir for 5 minutes
6. Remove from heat.
7. With little ghee in hand, take some rava mixture and make balls ....

Ravva Laddu Ready!!!
ENJOY !!


Note : make balls when the mixture is hot, otherwise the sugar gets hardened and becomes difficult to make balls.

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 :)

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!!

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.