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Showing posts from September, 2010

MINT LEAVES POWDER (PUDINA KARAM)

Ingredients
Mint leaves - 250 gms (remove stems)
Dry red chillies -10
Cumin seeds - 1 tsp
Turmeric - 1/4 tsp
Tamarind  - 2 strands
Salt to taste
Curry leaves
Oil - 2 tsp


Method:

Heat the oil and fry cumin seeds, red chillies, curry leaves and remove from pan.Wash the mint leaves and fry in the same pan.Cool and grind all the ingredients to make powder.Store in air tight container.Serve with Rice or Idli

OMELETTE CURRY

Ingredients:
Eggs - 6
Onions -3 (chopped)
Tomatoes - 3 (chopped)
Green chillies - 2
Red chilli powder - 1 tsp
Turmeric -1/2 tsp
Coriander, cumin powder - 1 tsp
Salt and pepper to taste
Cumin seeds- 1 tsp
Ginger garlic paste - 1 tbsp
Coriander leaves
Oil - 2 tbsp


Method:

Heat 2 tsp of oil in kadai, add chopped onions and tomatoes and cook till they are tender.Cool and grind to paste.Heat 1 tbsp of oil, add cumin seeds, chopped chillies and onion paste.Cook for 5 minutes and add all spices except pepper and fry till oil leaves the sides of pan.Beat the eggs with salt and pepper and make an omelette in separate pan and cut into 1"stripes.Add this to the gravy and 1 glass of water, mix gently.Cover the lid and cook till the gravy becomes thick (not too thick)Garnish with coriander leaves.Serve hot with rice or roti.

NUVVULA PODI (GINGELY SEED POWDER)

Ingredients:
Tella Nuvvulu - 2 cups
Dry red chillies - 8-10
Cumin seeds - 2 tsp
Salt to taste


Method:

Dry roast red chillies, nuvvulu, cumin seeds till the aroma arises.Cool and grind the above ingredients with salt to make powder.Store in air tight container for one month.We can add this powder to fry curries (dondakaya fry, vankaya fry) or gravies ( vankaya masala curry, dondakaya masala curry, drumstick curry) 









SPINACH AND EGG BURJI

Ingredients:
Spinach - 1 bunch (chopped)
Eggs  - 2
Onion - 1 (chopped)
Green chillies - 2
Ginger garlic paste - 2 tsp
Turmeric - 1/4 tsp
Red chilli powder - 1 tsp
Salt to taste
Cumin seeds - 1 tsp
Oil - 1 tbsp


Method:

Heat the oil in kadai, add cumin seeds and fry a little.Add chopped onions, chillies, spinach and fry till spinach done.Add spices and mix well.Add beaten eggs and mix gently.Cook another 5 minutes in low flame.Serve hot with roti or rice

SPINACH WITH GRATED PANEER

Ingredients:
Spinach - 1 big bunch
Paneer - 100 gms
Onion - 1 (finely chopped)
Green chillies - 2
Ginger garlic paste - 1 tbsp
Red chilli powder - 1 tsp
Coriander, cumin powder - 1 tsp
Garam masala - 1/2 tsp (optional)
Turmeric - 1/4 tsp
Salt to taste
Oil - 1 tbsp
Cumin seeds - 1 tsp


Method:

Boil the chopped spinach with salt water and cool and grind to make paste.Grate the paneer.Heat the oil, add cumin seeds, fry a littleAdd chopped green chillies, onion, ginger garlic paste and fry till golden brown.Add spinach puree and all spices, cook till the gravy thickens.Lastly add grated paneer and cook in low flame for 5 minutesServe with rice or roti

MUTTON FRY

Ingredients:
Mutton - 500 gms
Ginger garlic paste - 1 tbsp
Onions - 2 (finely chopped)
Green chillies - 2 - 3
Coriander and cumin powder - 1 tbsp
Garam masala - 1 tsp
Turmeric powder - 1/2 tsp
Red chilli powder - 1-2 tsp
Salt to taste
Oil -  2 tbsp
Coriander leaves
Cloves - 2
Cinnamon - small piece
Cardamom - 2
Cumin seed - 1 tsp


Method:

Pressure cook mutton pieces with 1 tsp of ginger garlic paste, salt and turmericHeat the oil in kadai, add whole garam masala, cumin seeds and fry for 1 minute.Add chopped onions, green chillies and cook till onions become translucent.Add cooked mutton, remaining ginger, garlic paste and other spices.Fry until the curry dried up.Garnish with coriander leaves.Serve with rice or roti.

KHEEMA CUTLETS

Ingredients:
Minced meat (kheema) - 500gms
Ginger garlic paste - 1 tbsp
Green chilli paste - 1 tsp
Red chilli powder - 1 tsp
Salt to taste
Turmeric powder - 1/2 tsp
Garam masala - 1/2 tsp
Coriander leaves
Mint leaves 
Eggs - 3
Oil for frying


Method:

Pressure cook kheema, ginger garlic paste, salt till it done and dry up.Chop mint leaves, coriander leaves and beat eggs.Mix all the ingredients with cooked kheema and take small portion to make cutlet.Add bread crumbs if the mixture is wateryHeat the oil in kadai, deep fry cutlets into golden brown.This is good for woman after delivery and healthy snack for children.

INDIAN HERBS

INDIA IS LOADED WITH MAGICAL MEDICINAL HERBS.