Aloo Raita Monday, September, 11, 2006

                                Raita is a yogurt/curd based condiment.This recipe is very popular in India. The yogurt is seasoned with salt, coriander leaves, onions and various vegetables like potatoes, cucumber, carrot, tomato,..etc. In Andhra Pradesh, we call raita as PERUGU PACHADI. Perugu pachadi is a simple raita made by mixing salt, tomato cubes,onions finely chopped, green chillies (finely chopped), Coriander leaves to the beaten yogurt/curd.

Types of raita:

Aloo Raita, Mint Raita, Pyaz ka Raita, Cucumber Raita, Carrot Raita, Bhindi Raita, ……..

             

                                                   Aloo Raita

Here I am presenting you ALOO RAITA, which is very much similar to Perugu pachadi,.with little modifications.

Ingredients :

Potato – 1
Curd – 1 cup
Onions + spring onions – 1/4 cup
Black pepper powder – 1 teaspoon
coriander leaves
Salt , Oil

Method :

1.First, chop the potato (small cubes) and shallow fry them and set aside.
2.Beat the curd/yogurt well with egg beater or fork.
3.Add salt, black pepper powder, onions, spring onions.
4.Serve cold, garnished with shallow-fried potatoes and coriander leaves.
5.Goes well with any type of biryani/pulav.
              

            Mushroom Pulav, Aloo Raita, Drumstick fry – This was our Sunday’s dinner

Malai Kofta Curry Monday, September, 11, 2006

              

                                               Malai Kofta Curry

Source : http://vineelascooking.blogspot.com/

Ingredients for the Kofta:

Potatoes – 2 boiled
Paneer – ½ cup
Heavy Cream – 2 tspn
Beans – ¼ cup,boiled
Peas – ¼ cup, boiled
Red chilli powder
Coriander powder
Garam masala powder
Besan – 2 tspn
Salt to Taste
Oil for frying

Ingredients for gravy:

Onions,chopped – 1 big
Tomato – 1 medium sized
Ginger-Garllic Paste – 1 Tablespoon
Red chilli – 1, Jeera – 1 tspoon
Turmeric – a pinch
Garam masala powder
corainder powder ; Heavy cream – 2 -3 tspoon
Poppy seeds pwd – 4 tspn,fried witout oil

NOTE : Use garam masala pwdr, coriander powder according to your spice levels. Whenever I do this type of curries or any biryani I prefer adding garam masala and coriander powder more when compared to red chilli powder.

Method:

KOFTAS :
1.Mash the boiled potatoes and add grated paneer,heavy cream(2 tspoon)and all the ingredients one by one and mix them well.
2.Make round shaped koftas (with this mixture) and deep fry these koftas to golden brown color.

             

                                         Deep fried malai koftas

GRAVY :
1.Heat Oil in a pan, and fry onions until translucent .
2.Remove from fire and grind it into a paste. Set aside.
3.Fry the chopped tomato and grind it into paste.
4.Heat a tsp of oil, add red chilli, jeera and fry the onion paste(from step 1&2), Ginger garlic paste for 1 minute and add tomato puree and mix and cook until raw smell goes and starts thickening.At this stage, add garam masala powder,coriander powder,red chilli powder, salt and stir well.
5.Grind the fried poppy seeds into a fine paste by adding sufficient water.Add this ground paste to gravy and mix well. 
6.Cook til the gravy becomes thicken and add heavy cream.
7.Add the deep fried koftas before serving.Serve with Biryani, Naan, Chapathi, roti telur,..
 
Thankyou Vineela  for sharing such a nice recipe,…..it came out well.
 

Roti Telur Monday, September, 11, 2006

                                 Couple of days back I was surfing the net for some new recipes, I  found ROTI TELUR from http://www.malaysianfood.net/ It looked somewhat similar to our Chapathi omelet. Here’s my modified recipe.

Ingredients :

All purpose flour
Salt to taste
Milk
Eggs – 2
red chillie powder – 2 Teaspoons
Jeera – 1 -2 Teaspoons
Oil

  
             

Method :

1.Add 1 teaspoon of salt to the flour, make a well in the center and add milk (as required).Knead well to make soft dough. Set aside for 2 hours.
2.In the mean while beat the eggs in a bowl, add salt, red chillie powder. Keep aside
3.Take a small ball of dough, oil the work top with oiland work each ball into a very thin sheet – first  flatten with your oiled palms, then thin it further by pulling the edges.
4.Preheat the pan, when hot put roti dough on.
5.Now gently pour the egg mixture(from step 2) over the roti dough and carefully spread over the dough.
6.After 2 min, fold the edges of the roti dough over, just enough to seal the egg mixture in.
7.Cook 2-3 mins till golden brown. Lift Roti with a spatula, grease the griddle with a tsp of oil, cook the other side.
8.Serve with any spiced curry…..We had with Malai Kofta curry….It was too good!!
 

Mushroom Egg Poratu/Bhurji Thursday, September, 7, 2006

Before my marriage I never tasted mushrooms. But after coming to tokyo I saw many   types of mushrooms,but never dared to buy them…. reasons are obvious,..I never tasted earlier and I do not know the preparation method. But one day I read somewhere that mushrooms are really good for health……so I made up my mind that I should prepare mushroom curry, and on one fine day I bought them and made curry,..it was a big flop . After 2 weeks I again made the same curry inspite of the failure in the first attempt. It again fallflated. Then I never tried for months together. Later I saw one of my friend doing mushroom curry.I replicated it. I ll post that dish soon.
              

Mushroom Egg Poratu/Bhurji :

                 This is my own creation (I have used this word since I never ate or saw this type of dish). Sometime back I badly wanted to have egg poratu,….but only 2 eggs were there. uhhhh….what to do??…then I saw, a pack of mushrooms were sitting untouched for days…..the result is MUSHROOM EGG PORATU. Amazingly it turned out well. From that day onwards this dish is been made frequently.

Ingredients :
 
 Mushrooms – 1 pack
 Eggs – 3 No.
 Onion- 1 medium size
 Red chilli powder
 Salt to taste

For Tempering :
 Oil             - 1 table spoon
 Red chiili    - 2
 Chana dal  – 1  teaspoon
 Urad dal    – 1  teaspoon
 Mustard seeds – 1 teaspoon
 Jeera              - 1 teaspoon
 Curry leaves    – 5-6 (optional)

Method :
1.Heat oil in a non-stick pan and add red chilli, chana dal, urad dal, mustard seeds, jeera. When jeera splutters add curry leaves(optional) and add finely chopped onions.
2.Add salt and red chilli powder according to your taste, (If you like garam masala it can be added in this step).
3.When onions turns golden brown, add mushrooms and DO NOT cover the pan.
4.In the mean while beat the egg in a bowl and keep aside.
5.Once mushrooms gets cooked ,add beaten eggs. Do not disturb that for 2 – 3 min. After 3 min mix well and gently.
6.Using a spatula, turn the scrambled eggs upside down so that the eggs get fully cooked.

Garnish with chopped coriander leaves…..tasty tasty mushroom egg poratu/bhurji is ready!!!
   

 NOTE:

1.Because of their high water content,let the mushrooms cook in its own water,,,,do not add much water.
2.I don’t prefer boiling them before hand (I feel that doing so will totally take off the taste and one cannot enjoy the real  taste ).In my first 2 attempts I have overboiled hem,…that might be the reason for the disaster.
 

Chicken Capsicum Wednesday, September, 6, 2006

                       Yesterday, I was planning to prepare capsicum rice and I almost sliced the capsicum. Then Suddenly realized that yesterday was supposed to be the last date for the chicken.Then I had to switched on to the chicken curry. I never prepared chicken capsicum before ,..more specific to say I added  capsicum (as I already Sliced for capsicum rice and cant see going waste) at the end and to my surprise it came out very well

             

                                                   Chicken Capsicum
Whenever I prepare chicken curry I ll allow chicken to sit in the marinade for almost 1 hour , So it almost takes 2 hours to finish (including preparation of marinade), But this time I did without the marinade,..it just took 30-40 min to finish and came tasty too.

Ingredients :

Chicken  – 500 g
Tomatoes – 2 medium sized (I have used tinned tomatoes)
Onion – 1 medium sized
Oil – 2-3 tablespoon
cloves 3
small piece of cinnamon
Bay Leaf (optional)
Redchilli – 1
Jeera – 1 teaspoon
Redchilly powder

Garam masala
coriander Powder (coriander leaves are more preferable)
Turmeric – 1-2 teaspoons
Capsicum – 2 medium sized
Salt to taste

Note : Add redchilli powder,garam masala ,and coriander powder according to your spice level.

Method :

1.Heat 1 tablespoon of oil in a pan and add chicken pieces. Sprinkle pinch of turmeric and allow to fry for 4 min and set aside. I skip this step if I use the marinade.
2.Now, heat the remaining oil in a cooking vessel and add cloves, cinnamon, bayleaf, redchilli, jeera, garam masala (Adding garam  masala to the hot oil gives fine aroma). When jeera start spluttering add chopped onions, turmeric,ginger-garlic paste and salt.
3.When onions turn golden brown add chopped tomatoes and close with lid.
4.When tomatoes are well cooked ( You can add little water in between to let the tomatoes to cook) add semi-fried chicken pieces.
5.Add redchilli powder, garam masala(if needed), coriander powder.
6.Once chicken gets cooked add sliced capsicum add close the vessel and let it sit for 3-4 min on medium flame.(First I fried capsicum in 2 teaspoons of oil for 2 min and later I added to the gravy.Next time i wanna try without frying the capsicum)
7 Serve red hot chicken capsicum with rice. Rasam/tomato charu is a good combination.
 

Aloo Paratha Tuesday, September, 5, 2006

                              

                               Aloo paratha, Masala Dahi, Baby onions

Paratha is a Indian flatbread,which is usually made with whole-wheat flour,fried in ghee.Parathas are often stuffed with vegetables like boiled potatoes, cauliflower, radish , etc.. Though North India is the origin of PARATHA,it soon became famous all over India.

I recently heard that the variations of PARATHA ‘Rotiprata’ and ‘Roticanai’are famous in Singapore,Malaysia respectively( The immigrants from India took paratha to Singapore and Malaysia).

Paratha when compared with daily ROTI is usually prepared as a special item or for special guests.

Types of PARATHA :

Aloo Paratha ( Stuffed with boiled potatoes)
Gobi paratha (Stuffed with boiled cauliflower)
Lacha Paratha
Pudina Paratha (Using mint)
Paneer Paratha (Using cottage cheese)
.
.
.
.
.The list goes on…….

Parathas are generally eaten with curd,pickles.

Aloo Paratha :

This was our Friday dinner. I usually prepare aloo paratha in 2 ways,….one is mixng the dough by adding boiled potatoes to the whole wheat flour and the other one is stuffing the spiced potato mix . We both like stuffed aloo paratha though both versions are pleasant-tasting.

Ingredients :

Whole-Wheat flour – 2 cups
Salt – 1 teaspoon
Water

For stuffing :
Boiled potatoes
Finely chopped onions – 2 table spoons
Finely chopped green chillies (as per your taste buds)
Garam masala (Depends on how spicy we want)
Coriander powder(I prefer fresh coriander leaves…though optional)
Salt to taste
Oil to fry

Method :
1.Add 1 teaspoon of salt to theflour, make a well in the center and add water (as required).Knead well to make soft dough.
Set aside for 30 min.
2.Remove the skin on the boiled potato andmash them nicely.
3.Add salt,garam masala, coriander powder,finely chopped onions,finely chopped green chillies (red chillie powder can also be added instead of green chillies. This time I added redchillie powder )
4.After adding mix them well. This is used for filling/stuffing
5.Take a small ball of dough and roll ,a thick roti about 4″ diameter.
6.Place a handful of filling at the center. Brings the ends to the center from 4 or 5 points.Overlap ends so they do not  leave an opening. Press gently, dust with dry flour, and proceed to roll.
7.Heat the griddle , Place the paratha cook for one minute. Turn over and cook the other side for another minute.
8.Brush oil on the cooked Paratha and all around and shallow fry both sides over low heat until both sides are lightly toasted and golden brown.
9.Remove and serve hot with plain yoghurt or masala dahi.

I like the combination of hot hot aloo paratha with cool masala dahi.Hmmmm mouth watering…… =P~ ;;)

Masala Dahi :
Dry roast the jeera and black pepper separately and make them into fine powder( I do it separately). Add salt and these powders to curd (dahi) . Add them according to your taste.
I heard from one my friends that instead of normal salt if you add black salt then it is more palatable.

Today’s Lunch Thursday, August, 31, 2006

                              

                 Rice, Sorakaya koora(Bottle Gourd curry) and Sambar                 

A Lazy Dinner Friday, August, 18, 2006

                                                  

                                     Jeera Rice

Though I love cooking , there are sometimes I don’t feel like cooking. But my taste buds crave for home made foods.I always question myself “why this happen to me? Why do I hunger for home foods on a lazy day ?” Ahh,..whatever may be the reason I start preparing my lazy dinner. My converstion with my husband :HE : What’s for dinner??
ME : What u want me to do?
HE : Do whatever u like ra..
ME : No problem,U tell me
.
.
.
.
[It happens.......u tell me....No No u tell me ......BUT this day is my day. Whatever may be the converstion the ultimate menu on this day - Jeera rice, Rasam,Aloo Capsicum fry]well, coming back to the convesation,.. ME : I am planning to prepare jeera rice
HE : Wow !! Jeera rice!! Good ra, but u said,..
ME : Yeah, I am preparing my version of jeera rice
HE : Oh! Ok! So u r also preparing your version of rasam??
ME : Obviously yes…..my “lazy version.”
HE : ,…. He is a such a nice guy,…he never troubles me,…

JEERA RICE :

Its a simple version.

Source : Who can it be,…ofcourse myself…

Ingredients:
Jeera – 2 table spoon
Rice – 2 cups
Oil – 1 table spoon
Red Chillies – 2
salt
Curry leaves ( I feel this one is the most important besides jeera as it gives fine aroma)

Method :
1.Heat the oil in a pan, add red chillies, jeera.
2.Once jeera splutters turn off the stove and add curry leaves.
3.Add this tadka to the rice , add some salt(according to your taste) and turn on the cooker.

Simple isn’t it….yet tasty with rasam and Fry (any veg fry goes well with this).

See you with my II nd part of ‘A Lazy Dinner’ in the next post.

Garelu, Biyyam Payasam…….a festive treat Wednesday, August, 16, 2006

                                          

   Normally in Andhra, garelu and payasam are prepared on special occasions and they are must for Nivedyam(offering to god)  during festivals in our house. I thought this is the special occasion as I am entering the world of blogs with my own blog, So opted these recipes to share with you all.

                              “Thinte garelu thinali vinte bharatam vinali“

 This is very popular saying/proverb in Andhra. This means “Either you have to eat garelu or have to listen bharatam.” Bharatam/Mahabharat is a Sacred and India’s greatest epic. This dish is related with the epic for the reason of its taste, a heavenly taste to say.

This is a very very special dish in our house.

This dish is also prepared if you have the guests and in our family it should be in the menu if son-in-law visits.It has a greater significance all over the andhra.

There are two versions of garelu….the version I am presenting here is offered as nivedyam which does not contain onions.
The other version is ULLI GARELU.Ulli means onion….so it has onion finely chopped….the method of preparation is same though.

Garelu :

Source: Mom

Ingredients:

Mina pappu(Urad dal) – 2 cups,
Ginger – Small piece,
Green chillies – 2-3 finely chopped (acc. to your taste buds),
Jeera(cumin seeds)-1-2 tsp
Salt to taste,
Oil for deep frying.

Method :

1. Soak the urad dal for 4-5 hours.
2. Clean them well and grind to paste by adding ginger and little salt.
            Remember it should be a tight paste.So do not add water.
3.Now remove from the grinder , add jeera, finey chopped green chillies. You can also salt at this point if you feel it to be
    less salty.
4.Take a deep frying vessel and add enough oil for deep frying.
5. Wet your hands with water and take a lemon sized ball and flatten it into a vada on a greased sheet.
6.Make a hole in the centre of the vada.
7. Slowly drop it into the hot oil carefully and fry it on both sides on medium heat to a golden brown colour.

Goes well with coconut chutney,Chicken curry,Sambar.
I personally like to have with chicken curry.

The other version I mentioned earlier has same precedure but just add finely chopped onions,coriander leaves in step 3.

 Biyyam Payasam,God’s own food :

Payasam (Kheer in Hindi) is a traditional Indian dish.
Biyyam payasam is a rice pudding made by boiling rice with milk,sugar( or jaggery).In our house it is served as offering to the God during festivals and on special occasions.

Source : Bebamma (My ammamma/grandmom, I call her with that name)

Ingredients :
 
Rice – 1 cup,
Jaggery – 1 and 1/2 cup,
Milk – 1/2 – 1 litre(It depends on the desired consistency)
Elaichi – 2-4
Ghee – 1/4 cup
Some dry fruits like almonds,Cashew nuts,Kissmiss.

Method:
1. Soak the rice for an 1/2 hr.This is done to save the time during rice cooking in the milk.
2. Boil the milk with elaichi in a heavy bottomed vessel.
3. Once the milk gets boiled add soaked rice and cook it well,..it must be cooked in such a way that it should be very soft.
   The state of the rice should be between soft and paste.
4.In the mean while take a vessel and boli the jaggery (in a cup of water) on stove.
5.Now add the jaggery water to the milk rice and mix well.Mix for about 5 to 10 min by adding ghee.
6. Serve with almonds,cashewnuts,kissmiss roasted in ghee.

Step 4 can be avoided by directly adding jaggery( powdered) to the rice once it gets cooked. Normally I follow step 4 in order to avoid the burning of rice during mixing of jaggery.

NOTE: Jaggery should be added only once the rice is cooked well. Once the jaggery is added rice will not get cooked.
Hope you have enjoyed my virtual festive food.

My blog Wednesday, August, 16, 2006

Hello hi namaste namaskaram !!!!

 This is my maiden venture .

I always wanted my own site / blog and was bit serious about it,…but to the matter of fact COOLPEPPER came out by the  inspiration I got by seeing many blogs,more specifically mahanandi,sailusfood,aayi’srecipes,….etc (its a very big list )

This site’s main idea is to make note of all the dishes I prepare, and also wanna share recipes of my mother’s and grandmom’s

I love cooking ,its keep growing as my husband is great foodie and always want his friends to visit our house for dinner/lunch and adding to that we both (even he likes cooking ) want to try new recipes. So, my resource for new recipes is  internet and now a days I became a big fan of cooking blogs. It became a routine for me to check my favourite blogs for  the updates and also to explore more resplendent blogs.

AAhhh,….is that boring you,..anyway let me stop here,…..and let me Welcome you all to MAA INTI VANTA.

Happy blogging!!