Kitchen-Kollections

 I know quite a number of people who just dont like to eat bottle gourd..so the best way to make them eat is to make this pulusu. This method works because thats what my mom did with me..haha so here it goes..

Ingredients

1 cup cut anapakaya pieces
3 slit green chillies
1 cup onion
2 tsp rasam powder
Inguva
2 tsp Tamarind paste

1/4 cup Besan/gram flour
A pinch of Turmeric
1/2 tsp red chili powder
Coriandar leaves for garnishing

Method

• Boil anapakaya pieces along with onion, curry leaves,green chillies. Sprinkle turmeric powder before boiling in a pressure cooker. Add 2 cups water.
• Now take a deep pan and transfer the boiled mixture. Add 1/2 cup more water and boil. Add inguva, rasam powder, tamarind paste, red chilli powder,salt and keep boiling.
• Mix 1 tbs besan in 1/4 cup of water and pour it in the boiling pulusu. It thickens and gives a gravy like consistency.
• Once the aroma comes, switch off the gas and garnish with coriandar leaves.

This pulusu is great for health and goes well with rice.

Ingredients

1 cup ginger pieces
5 slit green chillies
small lemon size ball or 2 tbs- tamarind
1/4th cup jaggery or 2 blocks of jaggery

Popu or tadka

3 tbs urad dal
3 tbs gram dal
1 tsp jeera
1 tsp mustard seeds
5 red chillies
4 fenugreek seeds
4 pinches asafoetida
Salt to taste.

Method

Add a tsp oil and add urad dal, gram dal, jeera, mustard seeds, red chillies, fenugreek and asafoetida and fry till golden brown. Add green chillies and ginger pieces. Add salt and let it cook.
After it is properly cooked, add tamarind and jaggery and mix it well. If you add jaggery well before, then ginger pieces will not cook properly.
Now grind the mixture into smooth paste once it is completely cooled off. Enjoy your chutney with hot idlis, dosas or bondas!

Ingredients

Paneer – 200gms
Tomato – 1
Red,green and yellow bell pepper – 1 cup
Onion – 1 cup
Green chillies – 2 or 3
Cumin seeds – 1/2 tsp
turmeric powder – a pinch
coriander powder – 1/2 tsp
red chilli powder – 1/2 tsp
salt to taste

Method

Pre-Preparation:
Cut paneer into deisred shape(or in long rectangle shaped).
Chop ½ onion finely and remaining half chop into long thin strands.
Repeat the step2 for tomato also.
Cut green & red capsicum into long thin strands.

Heat oil in heavy pan. Add cumin seeds, asfoetida. Stir it.
Add finely chopped onion and stir it until it becomes light brown in color.
Add finely chopped tomato. Mix turmeric powder,coriender powder,salt,red chilli powder. Fry it for 3-4 mins.
Add half green & red capsicum .
Cover it and half cook it.
Now add long thin strands of onion,tomato,red &green capsicum and paneer cubes.
Cover it and cook it for 6-7 mins at medium heat.
Garnish it with chopped green coriender leaves before serving.
 

Ingredients

Ripe tomatoes – 2
Spring onions -  1 cup
Pepper powder – 1/4 tsp
Tamarind pulp – 3 tsp
Curry leaves – 10-12
Jaggery /sugar – 2 teaspoons
Rasam Powder – 1 1/2 tsp
garlic – 1 pod nicely cut
Jeera – 1/3 tsp
Menthulu – 2 seeds only
Salt – To taste
Method

Blanch the tomatoes in hot water.
Take a pan and add 1 tsp oil add red chillies,pepper powder, tamarind pulp, curry leaves and spring onions and stir well.Add the blanched tomatoes and mix well.

Add enough water to get the same to rasam consistency. Add rasam powder, salt and jaggery.Bring it to boil.

Once the aroma of the rasam spreads switch of gas.
 
Heat oil in a pan, add mustard,jeera and asefotida. Garnish the rasam with tadka and coriander  Your rasam is ready to drink as soup or to be served with rice and pappads!

Its festival time and best time to eat kajjikayalu or gujiya. Here is the recipe

For the filling -

Ingredients

1 cup shredded cococnut
1/2 cup jaggery
1/4 cup water
2 tbs ghee
1/2 tsp cardamom powder
1/2 cups kismis

For the outer cover

Ingredients

1 cup maida
water
ghee
salt to taste

Method

Add salt and mix maida with little water and knead well. Apply some ghee on the dough and keep it aside

Take a small pan and melt jaggery in water so that it has syrup like consistency. Sprinkle cardamom powder.Add coconut and let it cook for few minutes and keep it aside.

Now make round balls of about half an inch diameter. Roll the dough into small circle and add the stuffing in the center. Now close the circle in half and twist the sides. the shape is a semi circle shape. Now deep fry it in oil and your tasty kajjikayalu are ready!

Happy Deepawali

Here is a quick coconut sweet recipe!

Coconut Sweet

Ingredients

1 cup shredded coconut
1 cup sugar
1 cup rava
1/2 tsp cardamom powder
1/2 cup nuts – cashewnuts, kismis, pistachio
1/2 cup milk
ghee

Method

Take a pan and add little ghee and fry rava till it becomes golden brown. Add coconut and fry again for a while. Add sugar and mix well till it melts. Now add milk, nuts and cardamom powder and mix well. Now transfer the whole mixture into a flat plate and spread and let it cool. Cut it into squares and enjoy!!