CRISPY CORN TIKKI

9 Comments

Main ingredients: sweet corn kernels, corn flour and mint.

Preparation: 30 minutes.

Serves : 3-4.

CRISPY CORN TIKKI

CRISPY CORN TIKKI

 

INGREDIENTS:

  1. 1 cup sweet corn kernels.
  2. 2 tbsp corn flour.
  3. 1 medium onion (chopped).
  4. 6-8 green chilies.
  5. 2 tbsp mint leaves.
  6. 2 tbsp chopped coriander leaves.
  7. 1 tsp ginger garlic paste.
  8. ½ tsp garam masala pwd.
  9. Salt to taste.
  10. Oil- for deep fry.

PREPARATION:

SWEET CORN PASTE

SWEET CORN PASTE

  1. Grind the green chilies to a course paste.
  2. In a mix jar, grind the corn kernels to a course paste.

METHOD:

CRISPY CORN TIKKI ITEMS

CRISPY CORN TIKKI ITEMS

  1. In a mixing bowl, add the prepared  sweet corn paste along with corn flour, salt, chopped onion, prepared green chilly paste, mint leaves, coriander leaves, ginger garlic paste and garam masala pwd and combine well.  Make  lemon sized balls from this mixture and flatten them.

     PREPARATION OF CRISPY CORN TIKKI

    PREPARATION OF CRISPY CORN TIKKI

  2. Mean while, heat oil in a frying pan on over low flame, deep fry all tikkis one by one until crisp and golden brown.

    CRISPY CORN TIKKI

    CRISPY CORN TIKKI

Serve hot with tomato sauce, or green  chutney.

SABITHA..

 

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CAULIFLOWER BROCCOLI WITH BELLPEPPER

6 Comments

Main ingredients: cauliflower, broccoli, bell pepper and tomatoes.

Preparation and cook time: 15- 20 minutes.

Serves 2-3.

CAULIFLOWER BROCCOLI WITH BELL PEPPER

CAULIFLOWER BROCCOLI WITH BELL PEPPER

 

INGREDIENTS:

  1. 1 cup cauliflower florets.
  2. 1 cup broccoli florets.
  3. 1 medium bell pepper (cut into cubes).
  4. 2-3 medium tomatoes (chopped).
  5. 1 medium onion (chopped).
  6. 2 green chilies (chopped).
  7. 2 tbsp chopped cilantro.
  8. Salt to taste.
  9. 1 pinch turmeric pwd.
  10. ½ tsp red chilly pwd.
  11. ½  tsp garam masala pwd.
  12. 2 tbsp oil.
  13. 1 tsp cumin seeds.

PREPARATION:

  • Bring 2 cups of water to a boil, add cauliflower florets, let stand for 5 minutes. Drain the cauliflower florets to a bowl and keep aside.

METHOD:

  1. Heat oil in a cooking pan, add cumin seeds, let them splutter, add chopped onion and green chilies, saute for a few sec.
  2. Add cubed bell peppers, parboiled cauliflower florets, salt and turmeric pwd and mix.
  3. Let it cook by stirring constantly for 3-5 minutes.
  4. Now add chopped tomato, broccoli florets. Mix well and saute till tomatoes are soft.

    CAULIFLOWER BROCCOLI WITH BELL PEPPER

    CAULIFLOWER BROCCOLI WITH BELL PEPPER

  5. Finally add red chilly pwd, garam masala pwd, chopped cilantro. mix well and turn off flame.

    CAULIFLOWER BROCCOLI WITH BELL PEPPER

    CAULIFLOWER BROCCOLI WITH BELL PEPPER

Serve hot with roti or rice.

CAULIFLOWER BROCCOLI WITH BELL PEPPER

CAULIFLOWER BROCCOLI WITH BELL PEPPER

SABITHA..

 

CRYSPY PANEER (Simple and Easy)

11 Comments

Main ingredients: paneer, plain flour and corn flour.

Preparation: 10 minutes.

Serves: 2.

CRISPY PANEER

CRISPY PANEER

 

INGREDIENTS:

  1. 200 grams paneer ( cut into thin slices).
  2. Oil- for deep frying.

TO PREPARE BATTER:

  1. 2 tbsp plain flour/ maida.
  2. 1 tbsp corn flour.
  3. Salt- to taste.
  4. 1 pinch food color.
  5. ¼ tsp red chilly pwd.
  6. ¼  tsp garam masala pwd.
  7. ¼ tsp soya sauce.
  8. 1 tsp vinegar.
  9. 1 big pinch black salt (optional).

PREPARATION:

CRISPY PANEER ITEMS

CRISPY PANEER ITEMS

  1. In a mixing bowl, mix all above mentioned ingredients add little water slowly to make a medium thick batter.

    PREPARATION OF CRISPY PANEER

    PREPARATION OF CRISPY PANEER

  2. Meanwhile heat oil in a frying pan on low flame, dip the paneer pieces into prepared batter and drop gently one by one into the hot oil.

    CRISPY PANEER PREPARATION

    CRISPY PANEER PREPARATION

  3.  Deep fry them until crisp and golden hue.
  4. At the end Sprinkle a little black salt on them.
  5.  Repeat for the remaining batches.
  6. Delicious, crispy paneer  ready to eat.

    CRISPY PANEER

    CRISPY PANEER

Serve them immediately with a dip of coriander chutney or tomato sauce or sweet and sour tamarind chutney.

SABITHA..

 

CORN PULOV

2 Comments

Main ingredients: basmati rice, sweet corn kernels and spices.

Preparation and cook time: 30 minutes.

Serves:3- 4.

CORN PULOV

CORN PULOV

 

INGREDIENTS:

  1. 1 small cup sweet corn kernels.
  2. 1 cup basmati rice. (neatly washed).
  3. 1 tbsp  oil.
  4. 1 medium onion (chopped).
  5.  4 green chilies (slit length wise).
  6. 2 medium tomatoes (chopped).
  7. 1 medium carrot (sliced) (optional).
  8. 2-3 beans (chopped) (optional).
  9. Salt- to taste.
  10. A few mint leaves (optional).
  11. ¾ tsp ginger garlic paste.
  12. 1 tbsp fresh chopped cilantro.

SPICES:

  1. 1 bay leaf/ biryani aaku.
  2. 1 star anise/ anasa puvvu.(optional).
  3. 2-3 cloves/ lovng lavangalu.
  4. 1 cinnamon stick/ dalchini/ dalchina chekka.
  5. 1 cardamom/ elaichi/ yaluka.

 

METHOD:

  1. Heat oil in a small pressure cooker, add spices and saute for a few sec.
  2. Add mint leaves, chopped onion, green chilies, carrot, beans, sweet corn kernels, ginger garlic paste and salt and sauté for a minute or until fragrant.img_2597 img_2599
  3. Now add chopped tomato and sauté another 3 minutes. Finally add basmati rice and mix well.img_2608

    CORN PULOV PREPARATION

    CORN PULOV PREPARATION

  4. Add ¾ cup water and cover with lid.

    PREPARATION OF CORN PULOV

    PREPARATION OF CORN PULOV

  5. Let it cook up to 3 whistles.

    CORN PULOV PREPARATION

    CORN PULOV PREPARATION

  6. Once cool, remove lid, add 1 tsp of ghee and chopped cilantro. Just fluff it up carefully with spatula without breaking the rice.

    CORN PULOV

    CORN PULOV

Serve hot with raita/ perugu pachadi.

CORN PULOV

CORN PULOV

SABITHA..

 

 

 

MUSHROOM CASHEW NUT RECIPE

2 Comments

Main ingredients: mushrooms, cashew nuts and spices.

Preparation and cook time: 45 minutes.

Serves: 4.

MUSHROOM CASHEW NUT RECIPE

MUSHROOM CASHEW NUT RECIPE

 

INGREDIENTS:

  1. 200 grams mushrooms. (rinse and cut them into halves).
  2. 1 small cup cashew nuts (soaked).
  3. 1 medium onion (chopped).
  4. 2 green chilies (chopped).
  5. 2 medium tomatoes (roughly chopped).
  6. Salt to taste.
  7. 1 pinch turmeric pwd.
  8. 1 tsp cumin seeds.
  9. 1 tsp ginger garlic paste.
  10. 1 tsp garam masala pwd.
  11. 1 tsp red chilly pwd.
  12. 1 tbsp coriander pwd.
  13. 1 tbsp fresh chopped cilantro.
  14. 2-3 tbsp oil.

PREPARATION:

  1. Grind half of the soaked cashew nuts to a fine paste. Keep aside.
  2. Grind the chopped tomato to a smooth paste. Keep aside.

METHOD:

MUSHROOM CASHEW NUT RECIPE PREPARATION

MUSHROOM CASHEW NUT RECIPE PREPARATION

  1. Heat oil in a cooking pan, add cumin seeds, as they crackle add chopped onion, green chilies and ginger garlic paste and cook, stirring occasionally for 5 minutes.img_3010
  2. Add pureed tomato, salt and turmeric pwd, let it cook until the oil separates.

    MUSHROOM CASHEW NUT CURRY PREPARATION

    MUSHROOM CASHEW NUT CURRY PREPARATION

  3. Now add cashew nut paste, red chilly pwd, garam masala pwd, coriander pwd and mix.

    MUSHROOM CASHEW NUT CURRY PREPARATION

    MUSHROOM CASHEW NUT CURRY PREPARATION

  4. Add one and half cup of water, mushrooms, chopped cilantro, left over soaked cashew nuts and combine.

    MUSHROOM CASHEW NUT CURRY PREPARATION

    MUSHROOM CASHEW NUT CURRY PREPARATION

  5. Cover with lid, simmer for about 15- 20 minutes or till the mushrooms soften.
  6. When the gravy thickens turn off flame and serve hot with steamed rice or roti.

SABITHA..

 

 

 

 

CAULIFLOWER POTATO CURRY/ AALU GOBI RECIPE

8 Comments

Main ingredients:  cauliflower and potatoes.

Preparation and cook time: 30- 40 minutes.

Serves: 4.

CAULIFLOWER POTATO CURRY/ AALU GOBI RECIPE

CAULIFLOWER POTATO CURRY/ AALU GOBI RECIPE

 

INGREDIENTS:

  1. 1 cup cauliflower florets (neatly washed).
  2. 2 medium potatoes (peeled and cubed).
  3. 1 medium tomato.
  4. 1 medium onion (chopped).
  5. 2 green chilies chopped).
  6. Salt to taste.
  7. 1 pinch turmeric pwd.
  8. ¾ tsp red chilly pwd.
  9. ½ tsp garam masala pwd.
  10. 1 tsp coriander pwd.
  11. ½ tsp ginger garlic paste.
  12. 1 tbsp fresh chopped cilantro.

TO TEMPERING:

  1. 1 ½ tbsp oil.
  2. 1 tsp cumin seeds/ jeera/ jeelakarra.
  3. ½ tsp mustard seeds/ rai/ aavaalu.
  4. 1 tsp split black gram/urad dal/ minappappu.
  5. 1 sprig curry leaves.

METHOD:

  1. Heat oil in a small pressure cooker on over low flame.
  2. Add cumin seeds, mustard seeds and let them splutter.

    CAULIFLOWER POTATO CURRY PREPARATION

    CAULIFLOWER POTATO CURRY PREPARATION

  3. Add curry leaves, chopped onion and green chilies, cubed potatoes, salt and turmeric pwd and saute for a minute.

    CAULIFLOWER POTATO CURRY PREPARATION

    CAULIFLOWER POTATO CURRY PREPARATION

  4. Add ginger garlic paste and saute for another minute.

    Preparation of Cauliflower Potato Curry

    Preparation of Cauliflower Potato Curry

  5. Add cauliflower florets and saute for  5 minutes.

    CAULIFLOWER POTATO CURRY

    CAULIFLOWER POTATO CURRY

  6. Now add chopped tomato, coriander pwd, red chilly pwd and garam masala pwd and mix gently.img_3098
  7. Add 1 cup of water, cover with lid and let it cook up to 1 whistle.

    CAULIFLOWER POTATO CURRY

    CAULIFLOWER POTATO CURRY

  8. Once cool, remove lid, simmer for 3-5 minutes or till the curry thickens.
  9. Garnish with chopped cilantro.

    CAULIFLOWER POTATO CURRY/ AALU GOBI RECIPE

    CAULIFLOWER POTATO CURRY/ AALU GOBI RECIPE

Serve hot with steamed rice, any type of roti

SABITHA..

 

BLACK EYED BEANS SALAD/ ALASANDALU/ BOBBARLU SALAD

4 Comments

Man ingredients: black eyed beans/ alasandalu, tomatoes and onion.

Preparation:  30 minutes.

Serves: 3-4.

BLACK EYED BEANS SALAD/ ALASANDALU SALAD

BLACK EYED BEANS SALAD/ ALASANDALU SALAD

 

INGREDIENTS:

  1. 1 cup black eyed beans/ alasandalu/ bobbarlu.
  2. 1 medium onion (finely chopped).
  3. 1 medium tomato (chopped).
  4. 2 tbsp fresh finely chopped cilantro.
  5. Salt- to taste.
  6.  ½ tsp garam masala pwd.
  7. ½ tsp red chilly pwd.
  8. ¼ tsp grated ginger (optional).
  9. 1 tsp lemon juice.

TO TEMPERING:

  1. 2 dry red chilies (cut into 2 pieces).
  2. 1 tsp oil.
  3. ½ tsp cumin seeds.
  4. 1 sprig curry leaves.img_3167

PREPARATION:

  1. Boil the soaked black eyed beans up to 3 whistles in pressure cooker with sufficient water.
  2. Drain to a bowl and keep a side.
  3. To tempering heat oil in a frying pan, add red chilies and cumin seeds.
  4. When they start to crackle add curry leaves, grated ginger, boiled black eyed beans and salt. Saute for a couple of minutes. Turn off flame and transfer to a mixing bowl.
  5. Add chopped onion, tomato, red chilly pwd, garam masala pwd, chopped coriander leaves and lemon juice to this mixture and mix well.

    BLACK EYED BEANS SALAD/ ALASANDALU SALAD

    BLACK EYED BEANS SALAD/ ALASANDALU SALAD

Serve as an evening snack with one cup of tea n enjoy 🙂 :).

SABITHA..

 

 

 

 

 

 

 

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