FRENCH TOAST OR BOMBAY TOAST

This is my favorite breakfast item. Its healthy and light food. Here is the recipe:


Ingredients:
Breadslices : 6
Eggs : 2
Milk : 250ml(approx)
Black Pepper powder : 1tsp

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VEG PIZZA

Veg Pizza:
Prep time : 3 hours
Cooking time : 45 minutes
Serves : 2-3
Source : Nupur's One Hot Stove


Pizza Sauce:
Prep Time : 15 minutes
Cooking time : 40 minutes

Ingredients for Sauce:
1 small onion (finely chopped)
4 garlic pods
1 bell pepper (green/red/orange) (finely chopped)
2 cups tomato puree
1 tsp red chilli powder
salt to taste
1 tbsp tomato ketchup or sugar
1/2 tsp black pepper powder

Sauce Preparation:
1. Heat the oil in a saucepan, add garlic and finely chopped onions, fry till transparent on low heat.

2. Add finely chopped bell pepper, stir well and cook for 5 minutes.

3. Add tomato puree, chilli powder and tomato ketchup. Mix well, uncovered, cook for 20minutes (approx) on simmer or until sauce is thick.

4. Add salt and pepper and let it cool to room temperature. A thick sauce is very important, because a watery sauce will make the crust soggy.

Pizza Dough:
Prep time : 3 hours

Ingredients:
2 cups maida or all purpose flour
1 cup wheat flour
1/2 tsp sugar
1 tsp active dry yeast
1 tsp salt
water as required to make soft dough

Pizza Dough Preparation:
1. Add 1/2 tsp sugar and 1 tsp active dry yeast to 1/4 cup warm water and keep aside for 10 minutes.

2. Mix the maida and wheat flour in a big bowl, add above yeast mixture, sugar, salt and some more water gradually and make a soft dough. Place the dough on a floured surface and knead with your hands and placed in an oiled bowl. Cover with damp cloth or plastic wrap and let it rise for 1-2 hours. Left over pizza dough can be frozen for future use.

Assembling and Baking:
1. Preheat the oven to 475 degrees for 20-25 minutes.

2. As the oven pre-heats, make the pizza base. Make the dough into two equal portions of two large pizzas (serving 2-3 each). Lightly apply the oil on a baking sheet and start stretching the dough on that baking sheet and press down as above to make the pizza base.


3. Spread pizza sauce on pizza base, leaving the edges unsauced. Sprinkle the grated cheese on top of the sauce. We topped the pizza with onions, red and green bell peppers slices and also with grated carrot juliens or your choice of veggies etc.,


4. Place the baking sheet with decorated pizza into the oven. Bake for 15 minutes or until the crust is crispy and golden and the cheese is browning and bubbling.


5. Cut into wedges and serve hot. Yummy veg pizza is ready to serve.

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Recipe of Murukulu

As my fellow blogger's wish, here I am giving my version of murukulu. Here is my recipe:


Murukulu:
Prep time : 15 minutes
Cooking time : 45 minutes
Cuisine : Andhra

Ingredients:
2 cups rice flour
1/2 cup besan (gram flour)
1/4 cup sesame seeds
1 tsp red chilli powder
salt to taste
water to mix the dough

Method:
1. Mix all the above ingredients in a big bowl except water, prepare dough adding water gradually. Dough should not be too stiff.

2. Take a small amount of dough, keep in muruku machine, press gently in hot oil, deep fry them and remove into a paper towel.


3. Crunchy and delicious murukus will be ready to serve.

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MY FAVORITE SNACK

Hi, this is my favorite evening snack - Murukulu. This is my entry to Hima's What's your favorite snack?. Hima! thanks for hosting a lovely event. Here is my evening snack "murukulu"....



If anybody wants the recipe, please let me know...according to that I can post the recipe too. Thanks.

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GANESHA NEIVEDYAM

Recipes of Ganesha Neivedyam:

Sweet Undrallu/Modhaks/Kudumulu:
Prep time: 45 minutes
Cooking time : 15 minutes
Makes 15 modhaks (approx)

Ingredients:
1 cup of rice flour
2 cups of water
1/2 tsp of salt

For filling:
1 cup of grated Jaggery
1/2 cup of fresh grated coconut
1/2 tsp elachi powder

Method:
1. Broil the water in a thick bottom vessel on high heat, reduce heat to low, slowly add rice flour and salt, stir well to get a smooth dough. Turn off the heat and let it cool completely.

2. Melt jaggery with little water in another vessel, add coconut and elachi powder, mix well and cook for 3 minutes on low heat and turn off the heat and let it cool completely.

3. Make 1.5 diameter balls of rice flour dough. First shape it into a cup with your fingers, place 1 tsp of coconut filling and cover all sides with the rice dough and make round shape or desired shape. Make all with the total fillings.

4. Place the modhaks in idli stands and cook for 5 minutes on steam. Allow them to cool for 5 minutes before removing from the idli stands. After 5 minutes remove and offered to Lord Ganesha as neivedyam.


Sabudana Vada:
Prep time: 45 minutes
Cooking time : 15 minutes
Makes 20 vadas(approx)
Cuisine : Andhra

Ingredients:
1 cup of sabudana or saggubiyyam
3 tbsp of rice flour (adjust)
3 tbsp of gram flour (adjust)
3 finely chopped green chillies (adjust)
salt as per taste
1 tsp finely chopped ginger
1 tsp finely chopped garlic
1 tbsp crushed cumin seeds
3 tbsp finely chopped green leaves (I used both curry leaves and coriander leaves)
oil for deep frying

Method:
1. Soak sabudana for 30 minutes with little water, drain and keep aside. (I used small sabudana)

2. Add rice flour, basin, finely chopped green chillies, ginger, garlic, salt, crushed cumin seeds and green leaves, mix well (don't use the water).

3. Make shape of vadas on a plastic sheet, deep fry in oil till light golden color. Remove from oil and offered as prasadam to Lord Ganesha.

Sweet Rice with Jaggery (Paramannam):
Prep time: 30 minutes
Cooking time : 45 minutes
Cuisine : Andhra


Ingredients:
1 cup of rice
1 cup of grated jaggery
3 tbsp of roasted cashewnuts
2.5 cups of milk
1/2 cup of water

Method:
1. Mix the milk and water in a thick bottom vessel, keep it on high heat and bring to broil.

2. Reduce heat to low, add rice and cook till done. Finally garnish with roasted cashews and offered as neivedyam to Lord Ganesha.

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EGG ROLLS For Blog - Picnic

Fun in the Sun

This is my entry to Anupama's Fun in the Sun, which is about PICNIC FOOD RECIPES. Thanks Anupama for hosting a lovely and great event. This Egg Rolls are very suitable picnic food to carry. Very quick and simple breakfast for any picnic. Here is my Egg Rolls recipe:


Egg Rolls:
Prep time : 10 minutes
Cooking time : 5 minutes (for each roll)
Serves : 2
Cuisine : Indian

Ingredients: (For 2 Rolls):
2 Eggs
2 tortillas or chapatis
2 tbsp oil

For filling:
1 small potato (peel and grate)(optional)
1 medium size finely chopped onion
1 carrot (grated)
3 tbsp finely chopped coriander leaves
1/2 tsp pepper or 1 tsp finely chopped green chillies
salt as per taste

Method:
1. Peel and grate the potato, microwave for 1 minute and keep aside.

2. Finely chop the onion, carrot, green chillies and coriander leaves, Mix with above microwaved grated potato, add salt, mix well and keep aside.

3. Break eggs in a bowl, add salt and keep aside.

4. Heat the oil in a tawa, pour half of the beaten egg, spread it to about the size of tortilla/chapati on low heat.

5. When it is half cooked, spread the potato mixture evenly on omlette and then cover with chapati and press it.

6. Turn and cook the other side. When its cooked fully, roll it and pack with alluminium foil. With this packing, you can carry easily and the egg roll will be soft.


Note: 1. If you want you can replace the filling with seasonable vegetables and also with your favourite ketchup.

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JFI for August - CHILLIES - Spicy Bottleguard Fritters

JFI or Jihva for Ingredients is Indira's brainchild. Each month, food blogger community and other food lovers join to celebrate one Indian ingredient. Like that for the month of August, Nandita announced the great ingredient, "Chillies". Thanks Nandita. For that I prepared spicy and yummy bottleguard fritters. Here is my recipe:


Sorakaya Boorelu:
Prep time : 15 minutes
Cooking time : 20 minutes
Cuisine : Andhra

Ingredients:
1 big tender bottleguard
2.5 cups rice flour (adjust)
5-6 green chillies (adjust)
1" piece ginger
4 garlic pods
salt as per taste
2 tbsp cumin seeds (Jeera)
2 tbsp finely chopped curry leaves
4 tbsp finely chopped coriander leaves (optional)

Method:
1. Peel and grate the bottleguard into a big bowl and keep aside.


2. Make paste with green chillies, ginger and garlic, add to above grated bottleguard.

3. Add salt, cumin seeds, finely chopped curry leaves and finely chopped coriander leaves, mix well with hand.


4. Now add rice flour to above mixture to form as chapati dough. Here one thing you have to remember that should not use single drop of water to mix the dough. Because when you grate the bottleguard, you can see some water quantity. Along with that water only you have to mix rice flour. For that you have add little little quantity of rice flour to grated bottleguard. Like that prepare the dough and keep aside.

5. Prepare the dough into lemon size balls, take each ball, press like poori on a wet and clean cloth.

6. Carefully remove from cloth and slowly drop in hot oil. Fry both sides till golden colour, remove and keep on a paper towels to remove excess oil.

7. Yummy anapakaya boorelu are ready to eat. These fritters will be very tasty, when you will eat hot.

Note: 1. Careful about mixing dough with grated bottleguard. Don't use single drop of water to mix the dough.

2. Adjust the green chillies according to spicy level.

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CHICKEN 65 (Chinese Style)

Here is one more yummy chicken sanck. This is my family's favourite dish. Here is the recipe:


Chicken 65:
Prep time : 45 minutes
Cooking time : 30 minutes
Serves : 3
Cuisine : Indian

Ingredients:
2 lb boneless chicken (cut into small cube sized pieces)
oil for deep frying

For Marination:
1 egg
4 tbsp cornflour
4 tbsp maida
1 tsp ginger garlic paste
1 tsp turmeric powder
1/2 tsp ajinamoto
1 tsp red chilli powder
salt as per taste
a big pinch of red color

For Tempering:
2 tbsp oil
3 tbsp finely chopped garlic
1 tsp finely chopped green chillies
2 tbsp finely chopped curry leaves
2 tsp tomato sauce
1 tsp soyasauce
1 tsp chilli sauce
finely chopped coriander leaves for garnish

Method:
1. Marinate the chicken pieces with all the above marinate ingredients, keep it aside for 30 minutes.

2. After 30 minutes deep fry chicken pieces in oil on medium heat and place on a paper napkin to remove excess oil.

3. Now put the tempering with 2 tbsp oil, finely chopped garlic, green chillies, curry leaves, saute for few seconds on completely low heat. Add tomato sauce, chilli sauce and soyasauce, mix, cook for few more seconds.

4. Add fried chicken cubes, mix gently, stirring, fry for 5-10 minutes or desired hot on low heat.

5. Garnish with finely chopped coriander leaves and turn off the heat. Serve hot.


Note: 1. Adjust the egg, cornflour and maida according to the quantity of chicken pieces.

2. Our family like to take chicken 65 little crispy. If you want soft, just add 1/2 cup of diluted cornflour water(after 3rd point) while tempering, bring to boil then add fried chicken cubes in that. Then you will get soft.

3. If you want restaurant style then only add food color otherwise you can avoid it.

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CRISPY SNACKS

These are very easy and crunchy snacks, which are very suitable as evening tea time snacks. Here is the snacks recipe:


Groundnuts Fritters:
Prep : 10mts
Cooking Time : 20mts
Cuisine : Andhra

Ingredients:
1 cup rice flour (sieved)
1 cup groundnuts
1 tsp red chilli powder
salt as per taste
1 tsp ginger garlic paste
water to prepare dough
oil for deep frying

Method:
1. Take rice flour into a bowl, add ginger garlic paste, red chilli powder, groundnuts and salt, mix well.

2. Now add water to above flour to prepare a thick dough.

3. Heat oil in a wide vessel. Oil should be very hot.

4. Prepare very small balls with above dough. Take care about each ball should contains groundnuts. Slowly drop each ball into oil, fry till golden color.


5. Let them cool then store in a airtight container.

Note: 1. Careful while preparation of dough. It should not be smooth.

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TANDOORI CHICKEN

Last weekend, I prepared delicious brunch for my family. Prepared mixed fried rice, basic gravy and simple tandoori chicken. Really, the taste we enjoyed a lot. This is my brunch:


Hmmm... yummy, delicious, quick and easy tandoori chicken. This is my all time favorite. Here is my recipe:


Tandoori Chicken:
Prep : 3Hrs (For marination : 5mts; Soaking time: 3 hrs)
Cooking time: 30mts (In Oven)
Serves : 2 (Each 2)
Cuisine : Indian

Ingredients:
4 Chicken drumsticks
2 tbsp readymade tandoori chicken masala (I used Shaan company masala)
2 tbsp oil
2 tbsp yogurt
2 tbsp lemon juice


Method:
1. Prepare the marinade in a bowl with above ingredients except chicken drumsticks. Apply this marinade to each drumstick evenly, keep in fridge for 3 hours.


2. Place these marinated chicken drumsticks in a bake tray.

3. Keep that baking tray in oven, cook till done or you can check the color of drumsticks. Turn off the oven.

4. Serve with onion slices and lemon.

Note:1. Cook the drumsticks on 500 degrees F for 30minutes or till done.

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CHANADAL-SPINACH FRITTERS (GARELU)

This chanadal spinach fritters also very crunchy and simple evening snack item. I love this very much. My family likes these little soft only. If anybody wants to try, if you want crispy, then don't grind the batter smooth. If you want smooth, like me then grind the batter into smooth content. Here is my recipe:


Chanadal-Spinach Garelu:
Prep : 4hrs (To soak the chanadal and to grind)
Cooking time: 15mts
Serves : 3
Cuisine : Andhra

Ingredients:
1 cup chanadal (wash and soak before 3 hours)
1 cup finely chopped spinach
2 tsp ginger pieces
2 tsp garlic pieces
salt as per taste
4 tbsp finely chopped coriander leaves(optional)
4 green chillies
oil for deep frying

Method:
1. Grind all the above ingredients except spinach and coriander leaves into smooth paste with help of water (little quantity). If you want crispy fritters, then don't use the water.


2. Mix the chopped spinach and coriander leaves to above batter, combined well.

3. Heat the oil in kadai. Make the fritters on a clean cloth, drop slowly one by one in the hot oil, fry both sides till golden color and remove into kitchen tissue papers to observe excess oil.


4. Serve hot with curd or avakai chutney (:)).

Note: If you want, you can add finely chopped onions and also pudina leaves for better taste.

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VEGETABLE MANCHURIAN GRAVY

I used to prepare this vegetable manchurian gravy for chapatis and naans. We love this combo very much. Here is my recipe:



Veg Manchurian Gravy:
Prep : 15mts
Cooking time : 30mts
Serves : 4
Cuisine : Chinese

Ingredients: (Preparation of Manchurian Balls):
1 cup finely chopped carrots (I used mini chopper to cut all the vegetables)
1/2 cup finely chopped beans
1/2 cup finely chopped coriander leaves
1/2 cup finely chopped onions (optional)
1/2 cup finely chopped cabbage
4 tbsp maida or all purpose flour
4 tbsp cornflour
2 Eggs
1 tsp ginger garlic paste
salt as per taste
1 tsp pepper
1/2 tsp red chilli powder
1/2 tsp Ajinamoto (Chinese salt)
oil for deep frying

For Gravy:
1 tbsp oil
3 tbsp finely chopped garlic
2 tbsp finely chopped green chillies
2 tbsp finely chopped curry leaves
4 tbsp dark soya sauce (adjust)
5 tbsp tomato sauce (adjust)
1.5 cup buttermilk
1 tsp cornflour (dilute with 4tbsp water)
finely chopped coriander leaves for garnishing


Method :

1. Mix all above ingredients (Manchurian balls ingredients) in a bowl into a tight content, make small size balls, deep fry in oil till light brown color on medium flame.

2. Heat oil in a kadai, add chopped garlic, chopped green chillies and chopped curry leaves, saute for few seconds, add soya sauce, tomato sauce and water or buttermilk, mix well, bring to a boil. Add diluted cornflour, mix, cook till gravy comes to thicken.

3. Now add above fried manchurian balls, mix gently, cook for more 5-10 minutes on low flame. You can observe that balls will observes the gravy. Sprinkle the finely chopped coriander leaves, turn off the heat.


4. It goes very well with chapatis or naans or parathas.

Note : 1. If you don't like eggs, you can replace with water to mix the contents tightly. But eggs will give more taste.

2. Along with above vegetables, you can add finely chopped capsicum and gobi also.

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DIFFERENT BAJJI'S

Spinach Bajji, Aloo Bajji and Mirchi Bajji... all are my family favorite evening snacks. All these snacks are very crunchy, tasty and easy snack recipes. Because once you prepare the besan batter, you can prepare different types of bajji's at a time. One by one recipes here :

Spinach Bajji:
Prep : 5mts
Cooking time: 15mts
Cuisine : Andhra
Serves : 3


Ingredients:
9 medium size spinach leaves (like above picture, wash and keep them dry)
3 tbsp besan (shanagapindi)
1/2 tsp red chilli powder
a big pinch of cooking soda
salt as per taste

Method:
1. Prepare the besan batter with all above ingredients except spinach leaves with help of water. Batter should be very thick consistency.

2. Heat the oil in a thick bottom kadai, dip each spinach leave in besan batter, fry till golden color and keep on kitchen paper towels.

3. Serve hot with tomato sauce.

Aloo Bajji:
Prep : 5mts
Cooking time: 15mts
Cuisine : Andhra
Serves : 3


Ingredients:
9 medium size Aloo thin slices (wash and keep them dry)
3 tbsp besan (shanagapindi)
1/2 tsp red chilli powder
a big pinch of cooking soda
salt as per taste

Method:
1. Prepare the besan batter with all above ingredients except pototo slices with help of water. Batter should be very thick consistency.

2. Heat the oil in a thick bottom kadai, dip each potato slice in besan batter, fry till golden color and keep on kitchen paper towels.

3. Serve hot with tomato sauce.

Mirchi Bajji:
Prep : 5mts
Cooking time: 15mts
Cuisine : Andhra
Serves : 3

Ingredients:
6 medium size long green chillies (wash and remove the seeds, keep them dry)
3 tbsp besan (shanagapindi)
1/2 tsp red chilli powder
a big pinch of cooking soda
salt as per taste


Method:
1. Prepare the besan batter with all above ingredients except green chillies with help of water. Batter should be very thick consistency.

2. Heat the oil in a thick bottom kadai, dip each green chilli in besan batter, fry till golden color and keep on kitchen paper towels.

3. Serve hot with tomato sauce.

Note: 1. If you want, you can use some filling mixture for mirchi bajji's for different taste like tamarind with jeera paste etc.,

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ONION TOMATO SANDWICH

Normally I used to prepare 3 or 4 types of sandwiches. I learned the basics and tips of making sandwiches from my North Indian friend, Keerti. This is very easy to prepare and simple sandwich. I love these sandwiches. Here is the recipe:


Onion Tomato Sandwich:
Prep : 5mts
Cooking time: 5mts
Cuisine : Indian
Serves : 2

Ingredients:
4 bread slices (Can use sandwich bread or normal)
8 onion slices (for each sandwich 4)
8 tomato slices (for each sandwich 4)
2 tsp green chutney (for each sandwich 1tsp)
2 tbsp butter (for all slices)
2 big pinches of black pepper powder (for each sandwich 1 big pinch)
2 pinches of salt (for each a pinch)


Green Chutney:

Ingredients:
1 green chilli
1/2 cup fresh coriander leaves
4 fresh mint leaves (optional)
1 tbsp lemon juice
a big pinch of salt

Preparation of Green Chutney:
1. Take all the above ingredients of green chutney into a small mixy cup, make a smooth paste. Green Chutney is ready.

Method for Onion Sandwich:
1. Take a bread slice, spread the butter evenly on one side (this side should be down) and second side, spread the green chutney.

2. keep the onion rings and tomato slices as a layers on top of green chutney layer, sprinkle the black pepper powder and salt, cover with one more bread slice (spread the butter evenly for the 2 sides of slice).

3. Prepare all the sandwiches like this, keep in a sandwich maker. After 3 minutes, you can serve hot with tomato sauce or green chutney.

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Tasty Veg Puffs

Yesterday, as I told, today i am posting tasty and yummy home made vegetarian puffs. Its easy to make. I learned some tips and making process of puffs from my friend, Sujatha and as well as my dear sister-in-law, Chandana. With help of little oil, we can prepare these puffs. I used ready made puff pastry sheets. For the stuffing, i used Potato Peas Fry. Here is my recipe:


Veg Puffs:
Prep time: 50mts (with 1 sheet, I prepared 10 puffs)
Cooking time: 35mts
serves : 3 (I calculated as each 3.... :))

Ingredients:
1 readymade puff pastry sheet
3 tbsp all purpose flour or maida
any veg fry curry for filling
3 tbsp oil

Method:
1. Take a puff pastry sheet from freezer and allow it to come to room temperature. It will take minimum 40minutes.

2. After that dust some all purpose flour down and put that sheet and roll it out to the maximum as thin as possible.



3. and then cut it in to some rectangles and stuff with 1 spoon of veg curry in each and apply water in the all corners and press and put in the conventional oven on 350 degrees F for 30 minutes.






4. Otherwise you can check whether its done with the color, light golden color. Yummy and delicious veg puffs will be ready to serve.


Note: Replace veg curry with shreded chicken masala for chicken puffs or replace with boiled egg masala (cut each boiled egg length wise into 2 pieces) for egg puffs.

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Crispy Onion Spinach Fritters ( Ulli Pakodi with Palak Leaves)

Best and suitable evening snacks are onion fritters. In my variation, i didn't use even single drop of water to mix the besan with onions and other stuff. This helps mostly to avoid oil. While doing any snacks (mainly oily food items), i will take care, about how to skip oil(mostly). For that i will use some tips. Here is my recipe.

Ulli Pakodi with Spinach:
Prep time: 5mts
Cooking time: 10mts
Serves : 3
Cuisine : Andhra

Ingredients:
3 chopped onions (cut length wise)
1 cup besan (approx)
1 tsp ginger juliens
1 tsp garlic juliens
3 finely chopped green chillies
2 tbsp finely chopped curry leaves
4 tbsp finely chopped coriander leaves (optional)
1/2 cup finely chopped spinach (wash and chopp finely)(optional)
salt as per taste

Method:
1. Except besan, mix all above ingredients in a bowl with your fingers completely, then add one by one spoon of besan to above mixture.

2. You can observe that there will be little quantity of water content, which comes out from chopped onions, green chillies, salt, washed spinach, garlic, ginger juliens and coriander leaves.

3. Mix sufficient besan to above ingredients, spread very thin layers on hot oil and fry till light golden color. Remove and serve with tomato sauce.


4. Yummy crispy onion spinach fritters are ready to serve.

Note: 1. If you want soft pakodi, just add little water to above mixture.

2. You can use other green leaves instead of spinach.

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