Rayalaseema Erra Kaaram Dosa

'Erra kaaram' means 'red chutney' which is smeared on dosa and dalia powder is sprinkled liberally over dosa to neutralize the heat from the red chutney.

Ingredients:

for Dosa batter:
4 cups normal rice/ brown rice
1 cup urad dal
1 cup chana,moong,toor dal mix(1/3 cup each) [ optional]
1 cup poha [ optional]
1 tsp methi seeds
salt to taste
oil/ghee to roast dosa

for Erra Kaaram(red chutney):
2 onions,quartered
3-4 garlic pods
 4-5 red chillies  / 1 tbsp red chilli pwd
1/2 tsp tamarind pulp
salt to taste
1 tbsp sesame oil/ghee
1/2 tsp mustard seeds

for Pappula Podi:
1/3 cup fried gram/chutney dal(putnala pappu)
1 garlic pod
salt to taste

coconut chutney.

Method:

for Dosa batter:

• Wash rice, dals and methi seeds all together for 2-3 times in running water and soak them for 6-8hrs. and soak poha only for an hour before starting the grinding process of the batter.
• Grind everything together to a smooth paste in the wet grinder for better results.Add enough salt to the ground batter and mix well and let it ferment for over night.

for Erra Kaaram:(red chutney)

• Grind chopped onions, garlic pods, red chili powder, tamarind pulp with salt to a smooth paste.If you are using red chillies instead of red chili powder,dry roast red chillies for few minutes until crisp and use it for blending.
• Heat sesame oil and crackle mustard seeds and add this to the chutney and mix well.Use ghee for tadka to make it extra tastier. 

for Pappula Podi:

• Grind fried gram, garlic pods with salt to a fine powder.

for making Erra Kaaram Dosa:

1. mix the fermented dosa batter well. Pour a big ladle of batter onto a medium hot pan and spread it in the circular motion to form a uniform round shaped dosa like regular normal dosa.
2. Pour 1 tbsp oil/ghee approx over it and cover it with a lid..
3. Let it initially cook on low flame for 1-2 mins and remove the lid and turn the dosa to the other side and roast for a minute.Now increase the flame and cook for a couple of mins until you see brown/red patches.
4. Quickly spread the red chutney all over the dosa and sprinkle pappula podi all over liberally. and fold it to half.
5.  place it in the center of the pan to make it more crispier.How ever it is optional.
6. Serve dosa with coconut chutney.

source for this dosa the chef and her kitchen blogspot.in

Capsicum-tomato fry

Ingredients:


Green capsicum 2 no.(finely sliced)
tomato 1 no( finely sliced)
onion 1 no.( finely sliced)
green chili 2 no (slit)
cumin seeds 1/2 tsp
crushed garlic 2 no.
curry leaves few.
chana dal, urad dal 1/2 tsp (optional)
oil 1tbsp
salt to taste
turmeric pwd 1/4 tsp
red chilli powder 1 tsp

Procedure:

• Finely slice onions,tamato, green capsicum, green chili.
• In a cooking pan take oil and add dals, cumin seeds, curry leaves, garlic, green chili, turmeric pwd and fry.
• Now add onions and fry for 2 minutes.
• Add capsicum slices. close with a lid.
• put the stove in low flame.  and saute until they become soft.
• Now add finely chopped (or) sliced tomato and cook for 4 minuts.
• Now add salt, red chilli powder according to your taste..
• fry for 2 more minutes.
• serve with rice/ roti.

Aloo Gobi

Ingredients:

Potatoes - 2 Big ( skin peeled, cubed)
Cauliflower - 1 small or 10 floret's
big Onion - 1 no ( chopped)
Tomato - 1 no (chopped)
green chilli 2 no.
 Cumin seeds- 1/4 tsp
curry leaves few
Turmeric Powder - 1/4 tsp
Chilli Powder / Cayenne Pepper - 1/2 tsp
Corriander Powder - 1 tsp
Cumin Powder - 1 tsp (optional)
Garam Masala - 1/4 tsp (optional)
Corriander Leaves (finely chopped) -1 tbsp's to Garnish

ginger-garlic paste 1 tbsp (or) just use crushed garlic 2-3 no.

oil 1tbsp
milk 2 tbsp (optional)

Method:

• Peel the skin of potatoes. Cut the Potatoes into cubes.
• Also cut the Cauliflower(Gobi) into equal size floret's. Put the floret's in Boiling water with a pinch of turmeric powder, salt  for about 2 minute's and drain them and keep it aside.
• Heat a Pan, add oil to it, let the oil get hot, and add cumin seed's,curry leaves to it. roast the cumin seed's.
• Now add the Crushed Garlic, Green Chilli, onion pieces to the pan and saute  it till they turn translucent
•  Then add Potatoes and cauliflower to the pan and mix well. cover the pan with its lid and let the potatoes and cauliflower sit in the low flame for about 5 minute's till they get cooked. 
• Now add  finely chopped tomato. fry them all for a minute.
• Now add Turmeric powder, chilli powder, Corriander powder, cumin powder and Garam masala . . let the masala's mix up well with the vegitables
• allow it for a whistle. 
• add 2 tbsp of milk to get gravy consistency..put the stove in low flame for a minute. and saute.
• Add Corriander Leaves to Garnish  
• Serve it with soft chapathi's or Pulkha's, rice.

Maida/Butter biscuits

In both the versions biscits are yummy. but, select only one version from ingredients....and go through same preparation method for both versions..

Ingredients:

 Version 1:  ( FOR SMOOTH BISCUITS)

All purpose flour: 2.5 cups
Butter: 8 tbsp
Salt: 1/2 tsp
Baking powder: 1 tsp
Sugar: 1/2 cup + 3 tsp (use the 3 tsp of sugar for sprinking on the cookies/biscuits)
 Cardomom (elachi) powder: a pinch

Version 2:  (FOR HEALTH CONCIOUS BISCUITS)

All purpose flour: 2 cups
 Butter: 4 tbsp/ ghee
Sugar: 1/4 cup + 3 tsp (use the 3 tsp of sugar for sprinking on the cookies/biscuits)
Milk: 1/2 cup
Salt: 1/2 tsp
Baking powder: 1 tsp
 Cardomom (elachi) powder: a pinch

Preparation Method:

• Melt butter and mix all the ingredients.
• Knead them like a dough.
• Using a rolling pin, roll them to about 1/2 an inch thickness.
• Using a cookie cutter, cut them in the desired shape.
• Grease the baking tray with butter and place these cookies/biscuits.
• Make sure to leave at least 1/2 inch gap between the biscuits.
• Pre heat the oven at 450F and bake the biscuits for 10-11 mins (or until done).
• Remove the baking tray out of oven and sprinkle sugar on top of the biscuits.
• Cool and store the biscuits/cookies in air tight containers.

Note: I'm not using oven for baking. so i didn't get dark in color. when we use oven for baking biscuits, the colour and taste of the biscuits increases....

Pav Bhaji

This is one of Mumbai's Popular Street food. now in hyd also. Its a spicy and tangy blend of vegetables served with Pav.
  i got this recipe from Simply Sindhi Recipes. 


Ingredients for Pav Bhaji:

· 4 Medium Sized Potatoes peeled and diced
· ½ Cup Peas
· ¼ Cup French Beans chopped
· 1 Medium Carrot peeled and cut into cubes
· ¼ Cauliflower cut into flowerets (optional)
· 1 Medium Green Bell Pepper/Capsicums seeded and diced 
· 2 Medium Onions finely chopped
· 1 Small Onion finely chopped for garnishing the Pav Bhaji 
· 4 Medium Tomatoes finely chopped
· ¾ Stick or 100gm Butter (divide into 2 portions)
· 1 tbsp Butter to top Pav Bhaji
· 2 Tbsp Dry Pav Bhaji Masala.
· 1 Tsp Ginger Paste
· 1 Tsp Garlic Paste
· 1 ½ Tsp White Vinegar
· 1 Tsp Red Chili Powder
· 1 Tsp Cumin Powder
· ½ Tsp Cumin Seeds
· 1-2 Cups Stock from Boiled Vegetables
· 1 Tbsp Coriander Leaves chopped finely
· Juice of 1 Lime/Lemon

·  Salt to taste
·  pavs.
· 2 Tsp of Red Chutney

Ingredients for Dry Pav Bhaji Masala:

· 1 Tsp Coriander Powder
· 1 Tsp Red Chile Powder
· 1 Tsp Cumin Powder
· ½ Tsp Black Pepper powder
· ½ Tsp Dry Mango Powder (Ambchoor)
· 2 Bay leaves (Tej Patta)
· 3 Cloves
· ½ inch pc of Dry Ginger
· 1 Star Anise
· ½ Tsp Fennel Seeds
· ½ Black Cardamom (only seeds)
· ½ inch pc of Cinnamon Stick
· ½ Tsp Chaat Masala

Slightly roast these ingredients and grind into a fine powder. You can store in an air-tight container and use when needed. This should yield about 3 Tbsps. This is the Dry Masala I have used. You can make it easy on yourself. or we can buy it.

Ingredients for Red Chutney:
· 1 Small Onion chopped finely
· 3 Tsps Red Chili Powder
· 8 Flakes garlic made into a paste
· ½ Tsp Cumin Seed Powder
· 1 ½ Tsp White Vinegar
·    1 Tsp Butter
Mix all ingredients for red chutney and cook for about 5 mins. This chutney can be used to top Pav Bhaji just to give it an extra twist and for those who want it spicy.

Method for Bhaji:

· Pressure cook potatoes, beans, carrots, cauliflower.2 whistles should be fine.
· Once the pressure is released separate stock and Vegetables. Save the stock.
· Mash the boiled vegetables slightly. Keep aside.
· In a pan heat ½ of the butter, add cumin seeds and onions. Sauté till pink.
· Add the chopped diced green bell peppers and sauté for another 2 mins.
· Next add the boiled and mashed vegetables and white vinegar. Mix well and keep the prepared vegetables aside.
· In another pan add the other half of the butter, chopped tomatoes, ginger paste, garlic paste, dry pav bhaji masala, cumin powder, red chili powder and salt as required. Fry this masala for a few mins. 
· Mix the prepared vegetables that are kept aside with the fried masala.
· Add stock and mix well. Simmer for few mins.
· Stir in juice of I lime/lemon and the chopped coriander.

Method for Tawa toasted Pav:

· On a hot skillet add some butter immediately place the slit pav/roll over that and let it brown for a min. Turn and do the same for the other side.

To Serve Pav Bhaji:
· On a serving platter put Bhaji, garnish with chopped onions, cilantro/coriander leaves, red chutney,  butter and a lemon wedge.
· Serve hot with tawa toasted pavs/rolls 

Instant Dosa with Left Overed Rice

This wasa instant dosa. at the same time we are utilizing leftovered rice. But no doubt about the taste. it'll come nice.

Ingredients:  
Cooked rice 1 CUP
 All purpose flour 1/4 CUP
 Rice flour 1/4 CUP
Salt to taste
cumin seeds 1 tbsp
green chili 1 no (or) red chili pwd 1/2 tbsp
oil for frying

Preparation

• In a  mixi-jar take all the ingrediends and grind.
• Now add sufficient water , and again grind the to make a fine paste.
•  The batter should be of medium consistency.
• Pour a small ladle full of batter onto a non-stick pan and spread it in a circular motion.
• Apply some oil and fry both sides. 
• This batter makes about 5-6 dosas.
• serve with coconut/ ginger chutney.

DILL DAL

Ingredients:

onion 1 no. (finely chopped)
tomato 1 no.(finely choped)
green chili 2 no.( slit)
dill leaves 1 cup
yellow moong Dal 1 cup
salt to taste
red chili powder 1 tbsp
tamarind juice 2 tbsp
seasoning: cumin,mustered seeds, curry leafs, red chili, hing, garlic cloves, turmeric.


Procedure:

• pressure cook the Dal and put a side.
• mean while take a pan and take 1 tbsp of oil.
• add all seasoning ingredients and allow to fry.
• now add onion, green chili fry until onions soft. 
• add dill leaves and fry until raw smell goes out. 
• now add tomato,salt, red chili powder to taste. sauté until tomato cooked.
• now add already cooked dal to it. stir well 
• and add tamarind juice to it. and add very little water to it. close the lid and allow to cook in low flame for 3 minutes.
• garnish with coriander. serve with rice/ roti.

Spinach Dal / Palakura Pappu

Ingredients :
toor dal       1 small cup

 Spinach      2 cups

Green chili 2 no (slit)

Onion          1 no. (sliced)
Turmeric Pwd   1 pinch
Red Chili Pwd 1tsp
 Salt to taste

seasoning:

 cumin,mustered seeds 1 tsp
curry leafs few
 red chilli      1 no
hing pinch,
garlic cloves 2 no (crushed)

Method :

• Clean, wash & chop spinach into small pieces. 

• Pressure cook toor dal, spinach, onion, green chille pieces all at a time.

•  Let the cooker cool, remove the lid & mash the dal mix. 

• Add red chilli powder, turmeric powder, salt and mix well. Add 1 tbsp tamarind juice, 1 tbsp sugar.

• Let it cook for 5 minutes on low flame. 

• Heat oil in a fry pan add seasoning, mix it with dal.

• ready to serve.

Veg Rolls

For Spring roll wrappers:

Ingredients:

• All-purpose-flour (maida) 2 cups
• salt to taste
• pepper powder 1 tsp
• Oil 2 tablespons

procedure:

1. In a bowl take all-purpose- flour, salt, pepper powder and mix it with sufficient water to make batter. the batter consistency like exactly dosa batter. 
2. Heat a nonstick pan and make  dosa's/ pancakes with this batter. fry both the sides like regular dosa. now the wrappers are ready to use.....
3. put aside 1/4 cup of maida batter for closing the wrappers after stuffing the curry.  
4. we can also get roll wrapers from super markets...

For stuffing:
Ingredients:

•  Onion 1 no.(finely sliced)
• Spring onions white ( finely chopped)
•  Spring onion greens (chopped 2 stalks) 
• Carrot  2 no. (grated into long strips)
• Green capsicum 2 no ( finely sliced)
• cabbage  1 cup (finely shredded ) 
• green chilli 2 no. (finely chopped)
• garlic 1&1/2 tbsp ( crushed, chopped)
• Oil 2 tablespons + for deep-frying
• Salt to taste
• pepper powder  1/2 tsp
• Soya sauce 1 tbsp
• green chilli sauce 1tbsp( optional)
• ajinomoto pinch (optional)
• sugar 1tbsp

Procedure:

1.  To make the stuffing, heat 2 tbsps oil in a non stick wok. Add onion, spring onions, carrots, capsicum, cabbage and salt and toss. cook untill the vegetables soften.
2. Add pepper powder and soy sauce,sugar, ajino-moto  and mix. Add and spring onion greens and mix.  Take the wok off the heat and set aside to cool.
3. Divide the stuffing into some equal portions and place a portion on one side of each wrapper. Fold in the edges and roll tightly. Apply cornflour paste/maida batter to open end and seal. Keep the rolls aside.
4.  heat oil for deep fry. fry these rolls till golden and crisp. Drain on a tissue paper.
5. (or) just shallow fry these rolls for healthy rolls.
6. Cut into smaller pieces and serve.

Sooji Upma

 QUEEN  in all the upmas........

Ingredients:

• Sooji Rava 1 cup
• Water        3 cups
• Channa Dal   1 tsp 
• Urad Dal       1 tsp
• Mustard Seeds 1/2 tsp
• Cumin Seeds  1 tsp
• Onions  1 no (sliced)
• tamato 1 no(finely chopped ( [optional]
• Green chillies  4 nos.(slit)
• Ginger  1 tsp(chopped, crushed)
• Curry Leaves few
• Oil 2 tbsp 
• Salt to taste.

Preparation

1. Roast Sooji Rava on low flame for 5 minutes in a 1tbsp of oil.. Don’t Burn it and Keep aside
2. Heat the oil in a Cooking vessel and add all seasoning ingredients andl fry it for some time
3. Add chopped onions , green chillies and ginger and fry till soft.
4. Add tomato pieces and fry for a minute.
5. Add 3 cups of water and salt to it
6. After getting bubbles add roasted sooji rava  slowly to avoid lumps and mix well
7. cover it with lid and allow to cook for 6-8 mintes in low-medium flame.
8. Garnish with coriander. 
9. Serve hot. pesarattu  & upma are both the best combinations.

pesarattupma

Andhra break fast
pesarattu+ upma = pesarattupma

Ingredients:
for pesarattu:
Green gram dal (pesalu) 2 cups
Green chillies 4 nos.
ginger chopped 1 spoon
cumin seeds 1 spoon

salt to taste

onion chopped 1 cup

Preparation:

1. Soak the green gram dal over night in water or at-least 30 mints to 1 hour.
2. Next day drain the water add green chillies, ginger, salt and grind it to a smooth batter by adding water to it.
3. Now take this batter into a bowl and add cumin seeds to it.
4. Heat griddle or dosa pan. Pour a small amount of batter at the center and spread it with round spoon in round shape. (like regular dosa)
5. Add chopped onion on it.
6. Add 1 tsp of oil/ butter to the edges of pesarattu. Cook it on lower flame till it turns golden color and add 1/4 cup of sooji upma on one half of it and fold the other half on it. and fry for a minute.
7. Ready to serve with ginger chutney ,and if u like add some more upma while serving.

 for sooji upma (click on link)

palak paneer

Andhra style palak panner

Ingredients:

•  Fresh Spinach - 1 bowl (finely chopped)
• Paneer - 100 g (cubrd, fried in 1 tbsp butter)
• Onion - 1 (finely chopped)
• Tomato - 1  (finely chopped)
• Ginger garlic paste - ½ tbsp
• Green chilly - 1 or 2 (slit)
•  Butter/ghee - 1 tbsp
• Cumin seeds - 1/2 tsp
•  masala pwd - 1/2 tsp (optional)
• red chilli pwd 1/2tbsp
• redchilli 1 no. (optional)
• curry leaves) (optional)
• coriander (optional)
• Salt to taste

procedure:

1.  In a kadai take 1 tbsp of butter/ ghee / oil and shallow fry the cubed paneer. and keep it aside.
2. In the same kadai add cumin seeds, green chili, red chili, curry leaves. and fry.
3. Immediately add chopped onion and fry untill they are transparent. add ginger-garlic paste and fry for a minute.
4. Add finely chopped spinach (palak). and fry for 2 minuts. when it is cooked add chopped tamato pieces, salt, redchilli powder, masala powder and saute well. 
5. When tamato peices are soft add fried paneer cubes, coriander and mix well untill coated with spices. 
6. Now allow to cook in low flame by closing lid for 2 minuts.
7. Add 1 to 2 tbsp of milk to the gravy and cook for 1 more minute.
8. Ready to serve with rice/ roti.

vermicelli-flakes laddo

 We can make it with in 10 minuts.

INGREDIENTS:

Vermicelli 1 cup

Rice flakes 1 cup

Yellow moong Dal 1 cup

Sugar 1 cup ( powdered)

Cashew 1/4 cup (optional)

Elachi pwd  1 tsp

Ghee 1/4 cup

PROCEDURE:

• Dry roast vermicelli, moong dal, flakes, cashew one by one in 1 tsp of ghee separately. and allow to cool.

• then take a mixture-grinder grind separately, every ingredient into a powder. 

• Now take a bowl add all powders, sugar powder, elachi powder and mix well. now add sufficient ghee to make balls. store it in a air tight container.

schzwan fried rice

     

SCHEZUAN RICE

ingredients:
2 cups basmathi Rice/ regular rice
1 tsp garlic, chopped
1/2 tsp jeera,
1 redmirchi
2 tbsp onion slices
1/2cup carrot, very finely sliced
1/2 cup beans,very finely sliced
2 tbsp Schezuan Sauce
1 tbsp oil
salt to taste
1 baby onion stick

coriander to taste

Method

• Heat the oil, add jeera, red mirchi, onion slices, garlic and sauté till it turns golden in colour. 
• add vegetables and sauté for 2 to 3 minutes. 
• Add the Schezuan sauce and cook for another minute.
• Add the rice,  and salt and mix well. 
• add baby onions sticks.
• Toss for a few seconds till all the ingredients are mixed. 
• if u want add some ajonomoto, soya sauce..(optional.... these r already added in sauce)
• Serve hot.

ginger-garlic paste

Ingredients:
ginger (finely chopped) 1 cup

garlic cloves 3/4 cup to 1 cup
salt 1 tbsp
turmeric powder 1/2 tbsp
oil 1 tbsp


Preparation::

• wash and clean with a cloth and cut the ginger into small pieces.
• separate cloves from garlic.
• take mixer -grinder or blender to make paste
• In a maxi-jar take ginger, garlic, salt, turmeric, oil and grind it into a smooth paste.
• don't add any water while grinding.,. if we take fresh ginger it releases some water ,that was sufficient for grinding. if u need water add 1 to 2 tbsp of oil rather than water.
• we can store it in refrigerator for at least 4 months.
• we can use it with any curry, biryani, masala.....

cucumber yogurt chutney

this chutney takes just 5 minuts to prepare....

INGREDIENTS:
Cucumber (chopped ) 1 cup
Coriander (chopped)  1/4 cup (optional)
 Green chillies              2-3 no.
cumin seeds                1 tbsp
 Salt to taste,
Curd to taste,


SEASONING:
 mustard seeds 1/2 tbsp,
 black gram, Bengal gram Dal 1 tbsp
Curry leaves,
hing (Inguva) pinch,
crushed garlic 1tbsp
oil 1 tbsp

procedure:

• peel the skin of cucumber and deseeded. wash and cut into small pieces.
• Now take a mi-xi jar, grind  cucumber, coriander, green chillies, cumin seeds.
• Take a bowl, add grounded cucumber, salt, curd, and mix well.
• Finally take a small pan, heat 1 spoon of oil and fry seasoning.add it into curd. 
• serve with rice (or) dosa, wheat rawa up-ma.

OATS DOSA (UTAPPAM)

OATS dosa is healthy and instant breakfast........ 

Ingredients:

for batter:

 Quaker Oats 1 cup

 Sooji 1/2 cup

 water 2cups

Salt as per taste

For Topping:

Onion 1 no.( Finely Chopped)

grated Carrot 1 no.

Green Chilies 4 no. (finely chopped)

coriander 1/4 cup (optional)

cumin seeds 3tbsp

salt 2tbsp

 redchilli powder 2tbsp

Process:

• Soak oats, Sooji, enough salt in 2 cups of water for 30 minutes.
• heat a  griddle. Add 2 ladle-fulls of batter onto the griddle and spread it around the griddle.
• Immediately add each 1/2 tsp of cumin seeds, green chilies, each 1 tbsp of onions and carrot, coriander and sprinkle each 1/4 tsp of salt and red chili powder as a topping to the every dosa. Pat them gently with a spatula.
• Sprinkle little oil on the top of it. When the bottom is cooked, flip over the dosa with help of a spatula and cook till done. 
• serve with coconut chutney,,,,,

capsicum rice

Ingredients
Green capsicum  1 no.(cut into cubes),
boiled  rice 2 cups, 
small onion 1 no.( cut into slices)
green chili 2 no

oil. 2 tbsp,
coriander to garnish.

For Seasoning:
 mustard seeds 1/4 tsp,  
cumin seeds 1/4 tsp,
red chili 2 no.
black gram( mina-pappu)  1 tbsp,  
Bengal gram(senaga-pappu)  1 tbsp
peanuts 1 tbsp
cashew few,
curry leaves few. 

For Masala powder:

red chilies 3,
cinnamon 1,
coriander (Dania) seeds 2 tbsp,
cumin seeds 1 tbsp,
sesame seeds 1 tbsp
black gram, Bengal gram   2-3 tbsp
dry coconut 3 tbsp (grated),
peanuts. 2 tbsp  

   procedure:

• Cook rice ,
• Fry all  masala ingredients in a pan with 1 tsp oil till brown,  cool and blend to a fine powder. put aside. 
  
• Heat oil in a pan, fry the seasoning  ingredients until they splutter. Add onion slices,green chili,  capsicum and fry till soft, Fry until transparent,
• then add salt and the cooked rice. Fry until the rice is hot, then add powdered masala and mix well and add coriander and mix well.
• capsicum rice is ready. serve  with onion raita or curd......

Mixed veg Manchuria:

Ingredients:
Grated cabbage - 1 cup
Grated carrots - 1 cup
finely chopped Gobi  1 cup
Spring onion - 1 chopped
Green chillies- 2 chopped
Garlic finely chopped 1 tbsp
ginger finely chopped 1 tsp
Corn Flour - 4 tbsp
Oil for deep frying
tomato sauce 1 tbsp
Soy sauce - 1 tbsp
Salt to taste
Pepper powder - 1 tsp
redchilli flakes 1 tbsp
Oil - 2 tbsp
coriander for garnish
Method:

• Mix grated cabbage,cauliflower and carrots and squeeze the water out from them and mix corn flour,chopped green chillies and little salt to it.
  

• Make small balls(like koftas) of the mixture.
  

• Heat the oil in a/khadai and deep fry the balls till golden brown,drain and keep aside.
  

• Now in a separate pan heat 2 tbsp of oil, sauté garlic,green chillies and spring onions.
• Add cornflour mixed water 2 tbsp ,salt, pepper and soy, tomato sauce, chili flakes, bring it to a boil. Add the fried balls to the gravy.
  

•  Cook it for 3-4 minutes and add coriander to garnish and serve it..

chicken kebab

Ingredients:
for marinate:
chicken 1 cup (boneless,skinless)
curd 1/2 cup
salt as per taste
ginger-garlic paste 2 tbsp
lemon 1 no.


Spice pwd's for taste:
garam masala pwd 1tbsp
dhania pwd 1tbsp
cumin(zeera) pwd 1tbsp
redchilli pwd 1tbsp
pepper powder 1/2 tbsp
 oil/butter 1 tbsp

Extra seasoning:
onion 1no. (deseeded and cubed)
green bell pepper 1no. (deseeded,cubed)
tomato 1 no. (deseeded,cubed)

procedure:

• Cut onions, tomato, bell-pepper into same sized cubes.  
• Cut the chicken into same sized medium cubes and clean it.
• Marinate the chicken for 2 hours in curd, ginger-garlic paste, salt and lemon juice.
• when chicken marinated take a kadai and add 1 tbsp oil/butter and add chicken along with curd mixture. 
• Add all the spice powders. adjust salt. and mix well. cover-it with a lid. put in low flame and allow to cook until all the water evaporate. 
• now we have a chicken fry pieces.
• now insert onion, tomato, bell-pepper each one by one into kebab stick and allow to fry on direct flame until vegetables become soft.. (or) lightly grill in a microwave oven.
• ready to serve.sprinkle some lemon juice before eating.
• instead of chicken we can also use paneer cubes.

kaja sweet

kaja sweet  is very smple, with in 30 minuts we can make it..

Ingredients:

for dough:
All purpose flour/Maida - 2 cups
Ghee - 2tbsp
Soda  - 1/2 tbsp
maida 2cups (for coating)
for sugar syrup:
Sugar - 2cups
water 1/2 cups
elachi 1 tbsp
for smear: (to get layers)
Rice Flour - 3 tbsp
ghee 2tbsp

Oil for deep frying

Procedure:

• In a bowl take maida, soda, ghee, and mix well (without having any lumps). And add sufficient water to make a dough, knead well. The dough should be like puri or chapathi dough. cover the dough with a lid. And keep it aside for 15 minuts.

• In a seperate bowl mix rice flour, ghee (to smear on chapati)

• Take seperate bowl and add sugar,water,elachi. prepare sugar syrup. Syrup consistency  must be more than gulabjamun syrup and less than 1 string consistency. put aside. and it must be heat when we dip kajas.

• Take the dough and seperate it into 3 big balls. and each ball roll it like chapathi with the help of  flour. greese some rice flour( already mixed with ghee) on top of the chapati.And roll entire chapati like mat.

• Now cut this roll into some equal sized bits (1'' inch). again roll it slitly. then we get kaja shape.

• Deep fry all the kajas in oil. ( must be in low flame) untill we get light golden brown color.

• seperate it from oil with the help of holes spachula.  Imedietly dip it into sugar syrup. leave for 5 minuts/ untill it observes syrup. 

• Remove from the sugar syrup. Allow to cool for 5minuts.

•  Store in a air tight container.

vedio for making kaja sweet

Brinjal Masala

BRINJAL MASALA

Ingredients:
 Brinjals - 10 to 15
Oil - 2 tbsp

For Masala powder:
chana dal  2tbsp
Coriander seeds(dania) 2 tsp
 Groundnuts /Peanuts - 2 tbsp
Red Chillies - 2
salt 1/2 tbsp
Roast all 4 ingredients in 1tsp of oil and grind to a powder

For Gravy:
Onion - 2 no., (3/4 cup onion paste, 1/2 onion slices))
Tomato - 2, (pure)
green chilli 2 split
ginger-garlic paste 1&1/2tbsp
redchilli powder 1 tbsp
garam masala 1 tbsp
dania powder 1tbsp
salt to taste
coriander to garnish.

• take washed brinjals and cut into half. again each part cut into + shaped

• now stuff masala powder that was grinded earliar into the brinjals. 

• take a pan add 2tbsp oil and fry the stuffed masala brinjals well.. and put aside..

• Now take another pan. heat 2 to 3 tbsp oil  in a pan and add the cuminseeds, onion slices, green chilli, curry leaves and fry.,

•   Then add the ground onion paste,ginger-garlic paste and fry on medium for about 5 minutes. 

• now add tamato paste/pure and salt,redchilli powder, garam masala, dania powder and mix well and fry untill tamato puri cooked well.

• add the cooked eggplant pieces along with any remaining masala powder (add water if  required  to make a thick gravy and allow to come to a boil. Cover with lid and allow to simmer for 2 to 3 mins.
• garnish with few mint & 1/4 cup of coriander..

mothipak

To prepare mothi pak we need fresh khoya(milkkova),bundi,sugarsyrup.

Ingredients:
for bundi:
Gramflour(BESAN) - 250 grams
Orange red colour - pinch 
0il/ghee for deepfry
  (or) we can use fresh bundi..

for sugar syrup:
Sugar - 250 grams
 Cardamom powder - 1 tsp.
 sliced almonds, pistachios 2tbsp

 khoya (MILK KOVA) - 250 grams
Silver foil
Ghee 1/2tbsp

• .Dissolve sugar in 2 cups of water and prepare a syrup of one thread consistency.
• .Remove from fire and keep it warm.
• 
  
• Mix together flour,  colour and enough water to make a thick batter and beat till smooth and set aside for 15 minutes.
• .Heat enough ghee/oil for deep frying..
• . drop the bater litle by litle by holes plate( bundi preparing spatulas)
• ..Fry the bundi till crisp and put into the syrup.
• . u can use fresh bundi.
• 
  
• . put the syrup on slow fire and heat to simmering, mix khoya, cook for a minute untill soya dossoleve in syrup. then add bundi, nuts and cardamoms and cook till thick.
• 
  
• .Remove from fire,  put in a flat plate greesed with ghee, level the surface, cover with foil and set aside to turn cold.
• . it takes 2 hoUrs to bind.
• Then cut into pieces and store in an airtight container.

How To Prepare Khoya(KOVA) At Home?

Another recipiies:

SCHZWAN RICE

TAMATO EGG CURRY

CAPSICUM MASALA CURRY

Capsicum masala curry: 

 Ingredients to roast :
 2 tbsp coriander seeds(DANIA)
 2 tbsp sesame seeds
¼ cup peanuts/ground nuts
3 red chillies

remaining ingredients:
 green capsicum  2no. 
onions                    3no.
green chilli            2no
 shredded coconut  ¾ cup
tamarind paste      1 Tbsp
Coriander leaves (garnish)
cumin seeds         1tsp
curry leaves few
ginger-garlic paste 1tbsp
Salt to taste
oil  3tbsp
preparations:

• Take 1 onion and cut into slices and put a side.
•  take remaining 2 onions cut into large pieces and roast in apan by adding 1tbsp oil ,turmeric,and salt to taste... and grind it. 

• roast the ingredients under ingredients to roast part and grind it .

• grind coconut and tamarind paste along with it by adding some salt.and put a side.

                   

• cut capsicum into small pieces..

procedure:

 In a kadai take 2 tbsp oil.  add cumin seeds, curry leaves, and sliced onions, green chilli and fry for aminute. now add capsicum, fry untill raw smell goes out.

• now add roasted & grinded onion paste, ginger-garlic paste. fry for 2minuts.

                   

• Add grinded (peanut, sesame, tamarind,coconut) paste. and fry 2 more minuts.. 

                     

• now add red chilli powder,garam masala, salt according to ur taste. mix it well.  add coriander. 

• cover it with a lid.  stir occasionally. we can see that oil comes to top layer of the curry.

                             

• curry is ready to serve.... serve with rice/roti...

SAME CURRY WE CAN PREPARE WITH MEAL MAKER(SOYA GRANULES)...