Butter pan Cake

This is my mother's old recipe ,which was very tasty and that time we are not having  oven ,but  that was very tasty so you all try and taste it .

Ingredients;

1 cup butter( which was extracted from home buttermilk),
1 cup  maida,
1-cup sugar (your choice of quantity)
4 -eggs(braked and mix well the batter)
 Iron pan,
Sand to smear on pan.
1 sp of baking powder if you wish.

Method:

1.First mix all the ingredients thoroughly,and kept a side ,

2.Heat pan in low flame and smear sand all over it and heat for 5 mints.

3.then take a deep grooved plate and smear 1 sp of butter on it and pour the cake  batter and place a lid

4.And then heat on low flame for about 20 mints (when the cake get separated from plate)

5.After  cooling  cut pieces in to different shapes as your wish

6.Then taste it ,enjoy cake  for this christmas.

Tea

Ingredients:

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1-glass of milk,
1/4 of water,
2 sp of sugar,
1 tsp of tea powder,

1 elachi.or ginger 2 pinches

 Method:

1.Boil milk and water and  and add tea powder and sugar and boil for  10 mints.
2.Add elachi  or ginger to it .
3.Filter it and take in to a glass.
4.Delicious tea is ready.

Aloo parota

Ingridients:

2 cups -wheat flour,
salt-tasty,
water,
1-tsp oil,
1-onions chopped,
2 tsp coriander leaves,
2 green chillies,
1/4-kgpotato-cooked
peel and washed.
curd.

Method:

1.Mix 2 cups of wheat flour in to a dough with salt and 1 tsp oil and make a soft dough and kept a side.
2.fry all the curry ingridients and kept a side.
3.take small ball of dough and flat like chapaties and keep small ball of curry on it.
4.Close the dough around the potato ball.
5.Roll out the parattas a little thicker
.6.Fry on a tawa smearing ghee on it.
7.Serve with  curd.

Andhra idly

Ingredients

• 2cups idly ravva.
• 1 cup Urad Daal (white)
• 11/2 tbsp Salt
• Oil (for greasing the pans)

Method

• Pick, wash and soak the daal overnight or for 8 hours.
• Pick, wash and drain the ravva. 
• Grind the daal into a smooth and forthy paste.
• Now mix the sneezed idly ravva to   daal together into a batter.
• Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.
• Idlis are ready to be cooked when the batter is well fermented.
• Grease the idle holder or pan well and fill each of thm with 3/4th full of batter.
• Steam cook idlis on medium flame for about 15 minutes or until done.
• Use a butter knife to remove the idlis.
• Serve them with sambhar or chutney.
• Yami yami  brake fast is  ready.

Spicy Ghee rice

Ingridients: 

1/2kg-basmati rice,
3 tsp ghee,
1/4 cup refined oil,
whole spices,
1 large onion,
3 green chillies,
1 tsp gingergarlic paste,
water less than double,
1 1/2tsp salt,
2 tsp coriander leaves

method:

1,heat oil in cooker and fry all spices.
2.add onions and fry for 2 mnts.
3.Add green chillies ,gingergarlic paste fry for 3 mints.
4.Add less than double water and salt  and allow to boil.
5.when water comes roling boil add rice peas and cook in low flame till done.
6.Garnish with coriander leaves ,serve with raita,or chicken.

Onion (ullipaya) roti pachadi

Ingridients:onions-sliced 1 cup,
red chillies--7,
salt-tasty,
oil- for fry,
garlic cloves--3,
jeera-pinch,
tamarind -2 pinches
method: 1.cut the onions in to big slices  and shallow fry and kept a side.2.fry red chillies and jeera .
3.Grind all the ingridients  in rolu and popu with 1 sp oil and eat with hot rice .

Cucumber (dosa kai ) roti pachadi

Ingridients:

cucurber chopped -1  cup,

green chillies- 8,

tamarind-pinch,

cumin-1 sp,

garlic--4 cloves,

salt-tasty,

oil -for popu.

method-

1.cut the cucumber in to small pieces and kept in a bowl.

2.Fry green chilly,cumin garlic,and  kept a side

3.Grind all the ingridients  in rolu and pop with oil 

4. Eat with hot hot rice.

Creamed Egg Sandwich

CREAMED EGG SANWICH

REQUIRED INGREDIENTS

EGGS     - 3 NOS

CHEESE - 1 CUP

BREAD (BUTTER FRIED)  -2 PIECES

PROCEDURE

FIRST BOIL THE EGGS

SEPARATE THE YELLOW PART FROM THE EGGS

CUT THE REMAINING (WHITE) PORTION INTO SMALL  PIECES AND MIX WITH CHEESE

SMEAR THIS ON BOTH SIDES OF THE BREAD SLICES

NOW SPRINKLE THE SEPERATED YELLOW PORTION IN TO THESE SLICES

Methi potatos fry

Ingredients

Potatoes:-2

Methi leaves:-1 bunch

Jeera:-1/2 tsp

Curry leaves:-1 sprig

Salt and chilli powder:-as per taste.

Turmeric powder:-1/2 tsp

Oil:-2 tbsp

Urad-dal:-1 tsp

Coriander powder:-1/2 tsp

Coriander:- to garnish

METHOD: 

1.Grate and chop potatoes and microwave them till half done.

2.Heat oil in a kadai and add jeera, curry leaves, urad-dal and let them fry till golden colour.

3.Add parboiled potatoes and fry a while.

4.Add chopped methi and fry till raw smell is off

.5.Add salt,chilli powder,turmeric powder and mix well.

6.Add coriander powder and fry for 2 min.

7.Garnish with coriander and serve hot.

tomato green chilly roti pachadi

Aloo methi fry

Ingredients Potatoes:-2
Methi leaves - 1 bunch
Jeera -   1/2 tsp
Curry leaves - 1 sprig
Salt and chilli powder - as per taste.

Turmeric powder -1/2 tsp
Oil -2 tbsp
Urad dal -1 tsp
Corinader powder -1/2 tsp
Coriander - to garnish

METHOD: 

• Grate and chop potatoes and microwave them till half done.
• Heat oil in a kadai (Bowl) and add jeera, curry leaves, urad dal and let them fry till golden colour.
• Add parboiled potatoes and fry a while.
• Add chopped methi and fry till raw smell is off.
• Add salt,chilli powder,turmeric powder and mix well.
• Add coriander powder and fry for 2 min.
• Garnish with coriander and serve hot.

Tomato green chilly roti pachadi

ingredients:

Tomatoes---1/4 k.g. 

green chilly----- 200 gms,
Required oil for fry,
mustered seeds -1 tea spoon,
curry leaves -1 branch
jeera- 1 tea spoon ,
salt tasty
red chilly------ 3

method/Procedure;

•  1.fry tomato's and green chillies separately  in oil and kept a side.

• 2.grind well in stone grinder i.e. in roti

• fry all pop items and then add tomato chilly mixer,add salt .

• yummy yummy roti pachchadi is ready taste it with hot rice

Fish pickle

Ingredients:

1. Skin removed Koramenu fish - 350 gms
2. Garlic ginger paste - 50 gms
3. Garam masala powder (cardamom, cloves and cinnamon) - 2 tsp
4. Lemon - 6 (extract juice)
5. Red chilli powder - 100 gms
6. Salt - 3 tsp
7. Dhaniya powder - 30 gms
8. Jeera Powder - 30 gms
9. Oil - 250 gms

Method:

1. Take fresh and cleaned skin less pieces of fish.
2. Make small pieces.
3. Marinate fish pieces for 1/2 hour with salt, garam masala powder and red chilli powder.
4. Heat oil in a pan.
5. Fry fish piece.
6. Take them into a bowl.
7. Add garlic ginger paste. lemon juice, dhaniya powder and jeera powder.
8. Add remaining oil after frying fish to this mix. 
9. Fish pickle is ready to serve.

Potato pepper fry

Ingredients:

1/2 k.g. boiled ,skinned,cubed potatoes,
1 tsp oil,1 cinnamon .
2 cloves,
8 stalks coriander leaves,
small piece ginger,
1 -green chilly,
1 -tsp pepper,1 tsp - turmeric,
1-tsp-salt,
1/2- lime.

 Method:

1.Heat oil in a pan add whole spices and masalas.
2.fry masala for 3 mnts.
3.add boiled ,cubed potatoes fry for 6 mnts.
4,add salt and squeeze lime juice.6.serve as side dish with rice , roti

chicken thighs fry

Ingredients:

2 Chicken thighs and legs

1 Cup of red onions, 

4 green chillies, cut lengthwise

2 bay leaves

2 inch cinnamon stick

2 cloves

2 cardamom

½ t turmeric (haldi)

2 t red chilli powder(adjust according to your spice level)

1 t paprika powder for color

1 t garam masala

2 t Dhana -Jeera powder (cumin-coriander powder)

2 t ginger garlic paste

7-8 curry leaves

2 T cooking oil,

salt as per your taste

¼ Cup  water,

non-stick pan  for cooking

Method:

• First and foremost cut the chicken into bite size pieces excluding the leg portions. Add turmeric powder to it, mix well and rinse with water.
• Heat oil on medium high, add bay leaves, 2"cinnamon stick, cloves and whole cardamom, let it fry till the aroma of the spices come out. To this add curry leaves, length wise slit green chillies and onions. Fry till the onions turn light pink in color.
• Add the cleaned and rinsed chicken pieces, fry for another minute so that all the spices and onions mix well with chicken.
• Add water, salt and place the lid, reduce the flame to medium low and let the chicken cook. it may vary from 10 to 15 mins. You will  identified  that  chicken turns white and opaque then open the lid, turn the flame to medium high.
• Now add the ginger-garlic paste, cumin-coriander powder, garam masala powder, red chilli powder. Let the chicken cook still further till the water evaporates .
• By now the fry would turn dark brown in color and the chicken will be golden brown in color. You will know when its done! You won't resist to taste it at this stage. Check for salt and spices and add accordingly. If it is too spicy sprinkle some freshly squeezed lemon juice on the chicken fry.
• Enjoy this with any Biryani.

Ridged guard roti pachadi{dondakai pachadi}

Ingredients:

 

Green Chillies - 1/2 Cup
Ridged Guard Pieces - 1 Cup
Tamarind - Pinch
Salt up to your taste
Oil - Required
Mustered seeds 1 Tea Spoon
Jeera - 1 Tea Spoon
Garlic - 3 Cloves
Curry Leaves - Required
Red Chillies - 2

 

 

method:

 1.add oil in a pan fry ridged guard pieces for 5 mints and take out and kept a side. 

2.fry green chillies and garlic cloves separately and kept a side.mix all the 

3 items and grind for 2minuts,kept a side. 

4.next splutter mustered seeds add jeera and red chilly pieces and curry leaves add ground ridged guard pieces and green chillies then heat for 2 mints 

5.Serve with hot hot rice and enjoy the taste.

samosa with aloo curry

Aloo Pudina Koora

Ingredients:

• Potatoes – 4 (300gms0
• Green Chilies – 3
• Dried Mint Leaves – 1 1/2Tbsps (1gm)
• Cumin Seeds – 1/2tsp
• Coriander Powder – 1tsp
• Red Chili Powder – 1/4tsp
• Turmeric Powder – 1/4tsp
• Salt – To Taste (3/4tsp)
• Dried Mango Powder (Amchur) – 1/2tsp
• Oil – 3Tbsps

Preparations:

Take potatoes into a bowl & add water. Wash the potatoes thoroughly. Into a pressure pan add 125ml water and place a colander into it. Add washed potatoes to the colander and cover the pressure pan. Cook the potatoes in pressure pan on steam. After first whistle cook potatoes on low flame for 7 minutes. Remove the cooked potatoes and cool them for a while. Peel the boiled potatoes and cut them into small pieces.

Wash the green chilies and chop them finely.

Heat a pan and add the dried mint leaves. Fry stirring for few seconds till the mint leaves become crisp. Take these dried mint leaves into a plate and crush them with fingers.

Method:

Heat a pan and add oil to it. When oil is hot add the cumin seeds followed by chopped green chilies. Fry the ingredients stirring till green chilies are crisp. Then add turmeric powder, coriander powder, red chili powder and dried mango powder. Mix well and add boiled potato pieces. Mix well to coat the spices and then add salt and crushed mint leaves. Mix all well and fry the curry for two minutes. Once done, transfer the curry to a bowl and allow it to cool.

Meanwhile let us prepare dough for covering of Samosas.

Covering Of Samosas:

Ingredients:

• Maida – 80gms (1/2Cup)
• Nigella Seeds (Kalonji) – 1/8tsp
• Salt – 1/8tsp
• Oil – 10ml or 10gms
• Water 25ml (Approximately)

Preparations:

Take maida into a mixing bowl and add salt and nigella seeds (kalonji). Mix well and add oil to the flour. Incorporate the oil well into the flour and make a dough adding water little by little. Make a stiff dough and smoothen it by kneading well. Cover the dough and allow it to rest for 20 minutes.

Making Samosas:

After 20 minutes, observe tiny spots of salt on the dough. Knead the dough well and divide it into three equal portions. Smoothen out each ball by rolling between palms. Take a ball and start rolling. Lift the dough disc in between so that it doesn’t stick to the rolling board. Roll to the size of a palm and then stretch it by rolling into an oval shape. While rolling, maintain the thickness by lifting the disc at intervals. Now fold the puri to half and cut it at the mark to get two equal sized semi circular puris. Take these discs into a plate and cover with another plate to retain moisture. Make another foor semi circular disc with the remaining two dough balls. Stack all the semi circular puris in the plate and cover till use to retain moisture.

Now start making samosas. Turn the stack of semi circular puris upside down to get the first rolled puri on to the top. Keep the puris, curry and a bowl of water ready to make samosas.

Heat a pan and add sufficient oil to deep fry the samosas. Heat oil on low flame and start folding samosas.

Take a semi circular puri and wet the edges with wet finger. Bring together the flat side edges together and overlap them to get a cone shaped disc as shown in the movie. Press lightly to seal the edges. Hold the prepared cone between fingers. Add a tiny portion of the curry to the prepared cone and press it with finger to reach the tip of the cone. Then add sufficient quantity of filling. Press the filling with finger and add sufficient quantity. Wet the edged if required. Observe the portion where the edges were sealed to make a cone---opposite to this portion make a pleat by folding the puri as shown. Now fix the entire back portion with front portion and seal the edges by pressing. Seal properly by pressing so that the filling should not come out while frying the samosas. As the edges are wet it would stick easily. This fold allows the samosa to stand when made to. Without making the pleat, stick the edges of the cone together and observe that the samosa would not stand. Hence to make standing samosas make a pleat otherwise one would get sleeping samosas!!!

Prepare as many samosas as the oil in the pan can take---remaining fry in another batch---but do not overload the pan. Here I made three samosas for the first batch. Cover the remaining puris to retain the moisture.

Spread a paper napkin in a plate and keep it ready---after frying the samosas place them on paper napkin to soak excess oil.

The oil is just hot—neither too hot nor cold. Drop the prepared samosas carefully and fry them on LOW FLAME ONLY. When fried on low flame the samosas get crispier from inside. After few seconds, turn the samosas carefully with a ladle and fry the other side. Fry turning the samosas on low flame till they are slightly crispier and starts changing color. Then increase the flame to medium and fry turning in between. Fry the samosas till they get nice golden brown color. With the help of a slotted ladle carefully remove the samosas from oil and place them on paper napkin to soak excess oil. Now switch off the stove and start making the remaining three samosas. During the process of folding the samosas, the oil gets cooled to sufficient temperature to fry the next batch. After folding the remaining three samosas, switch on the flame and carefully drop the samosas in oil and fry as mentioned above.

The fried samosas taste good as they are as they have a flavorful filling in them. They can even be served with Chat Chutney, SweetSour Chutney or even ketchup. Serve the crispy and tasty to your family members and get all praises.

kobbari tomato chutny

Ingredients:3 ripe yet firm tomatoes, sliced
1/4 cup grated coconut
2 green chillis
1 dry red chilli
1/2 tsp cumin seeds
1 1/2 tsps urad dal/split gram dal/minapa pappu
2 tsps chana dal/senaga pappu/bengal gram
1/4 tsp jaggery or sugar (optional)
salt to taste
1 tbsp oil
For poppu/tadka/seasoning:
1 tsp oil
1/2 tsp mustard seeds
pinch of hing/asafoetida/inguva
few curry leaves

1 Heat oil in a cooking vessel, add the cumin seeds and let them brown, add urad dal, channa dal, red chilli and green chilli and fry till the dals turn red. Add grated coconut and roast for another 3 mts. Remove from fire and cool.
2 In the same vessel, add the sliced tomatoes and saute till the moisture evaporates. Turn off heat and cool.
3 Grind the grated coconut mixture. Next add the cooled tomato mixture, salt and jaggery and make a paste. Add few tbsps of water, if required.
4 Heat oil in a pan for seasoning, once hot, add mustard seeds and as they splutter add hing and curry leaves and saute for a few seconds and turn off heat and pour over the chutney.
5 Serve with tiffins like dosa or idli.