Kitchen-Kollections

Ingredients

2 cups potato cubes
1 cup tomato chopped
1/2 cup onion sliced
1 green chilli chopped
1/2 tsp ginger garlic paste
4 cloves
cinnamon pieces (2 small)
1 cup water
Red chilli powder
turmeric
salt to taste

For tadka or tempering

1/4 tsp mustard seeds
1/4 tsp jeera
2 red chillies

Method

• Add oil in a pan and add the tadka ingredients.
• Add chopped ginger garlic paste,onion and green chilli. Fry till onions turn translucent.
• Add cinnamon and cloves and mix well. This will give a nice aroma. Add salt, turmeric and 1 tsp red chilli powder.
• Add chopped potato and cover with a lid. Let it cook for at least 15 min. Keep mixing in between.
• Add chopped tomatoes and again cook for 5 more minutes on medium high.
• Add water slowly and keep mixing. Cook for 10 more minutes till it becomes a thick gravy. Garnish it with chopped coriandar leaves. This curry goes well with chapatis or hot hot biryani.

This is my entry to Curry mela!!!

“The best way to prepare for life is to begin to live.”

This dish is one of the favourite breakfast dishes in andhra. The only thing is that you don’t get the pan that easily…Its actual name is almost like a tongue twister for me..”Aebleskiver pan  ” Well for making gunta ponganalu..you require this pan..after lot of internet searching…and mall searching..i finally found it in a mall right besides my home!

To make guntaponganalu, you need dosa batter (3 cups raw rice with 1 cup urad dal soaked for 8-9 hrs and then grind it in a mixer jar adding one handful of cooked rice/poha or 1tsp of methi seeds along with sufficient amount of water)

Ingredients

1 cup dosa batter
onion – 1/2 cup finely chopped
green chillies – 3/4 finely chopped
soaked chana dal(1/4th cup)
soaked ground nuts (1/4th cup)
coriander leaves
salt and oil

Method

• Mix chopped onions, green chillies, soaked chana dal,soaked ground nuts,coriander leaves and salt to the dosa batter.
• Place the ponganalu pan on the stove on medium heat, when it’s hot, add about half tsp of oil and batter to each hole. After few minutes , slowly turn the ponganalu to the other side with the help of a skew or a back side of a spoon.
• Add few drops of oil again after turning them and let them cook  and turn crispy on slow heat.

 Enjoy it with ginger chutney!

I never thought I would actually make sunnundalu…because i used to think its a lengthy process…frankly speaking the last time when I ate it was at my grandmother’s house. If you disregard the ghee content in the sweet, this sweet will instantly melt in your mouth and you would like to eat just one more!!!! Welcome to the world of laddus!

Ingredients

1 cup urad dal
1 cup fine sugar
1 tsp cardamom powder
1/4 cup ghee

Method

• Dry roast the urad dal on low heat until golden brown, toasty. Stir often while doing it.
• Powder the urad dal until very fine in the grinder. Add the sugar also. By doing this, sugar and urad dal blend well.
• Add cardamom powder and mix well.
• Add ghee slowly in installments and mix the flour, sugar mixture while doing it until it the ghee is absorbed so that you can make balls with it.

Make round balls of the laddu and savor as dessert!

This is an instant version of pizza! It will be ready in no time and its quite a tasty snack! I am submitting this entry to Bayleaf’s Bread Mania

Ingredients

4 bread slices
1/2 cup boiled corn
1/8 cup chopped onion
1 chopped green chilli
1/2 cup chopped tomato
1 tbs milk
1 tsp Olive oil
Salt
Pepper
Parmesan cheese

Method

• Slightly roast the bread slices on both the sides on a flat pan.
• Now take a bowl and mix all the ingredients – corn, onion, green chilli, tomato, milk, oil and salt, pepper. Mix it well. You can add chopped coriandar too.
• Take a spoonful of the mixture and spread it evenly on the bread. Top it with little parmesan cheese.
• Bake it the oven (375F) for just 5 minutes. Its done! enjoy it with sauce!