Potatoes and Peas Paratha

Ingredients:-

Wheat flour 2 cups

Porridge oats 1/2 cup

Salt

Oil

Stuffing:-

Potatoes (boiled) 4

Fresh green peas (boiled) 1 cup

Green chillies grated 2

Amchur powder 1 tbsp

Salt

Oil for frying the paratha

Method:-

1. Make soft dough with wheat flour,oats and salt.


2. Mix potatoes,green peas,green chillies,salt and amchur powder
3. Roll out a thick roti.Place 2tbsp of the stuffing and close the edges.
4. Flatten it and dust it with more flour and roll out until the stuffing is not seen.
5. Fry both sides with oil.Serve hot with curd and chat masala

Two Years Of Blogging

Happy birthday to my blog.Can't believe that i completed 2 years of blogging here.Thanks to blogger for giving me a platform to show my cooking skills and thanks to lovely readers and friends who take time to read and trying out my recipes.Thanks a lot for the people who take time to give me the feed back.

In the journey of 2 years i did 256 post and around 260 recipes.Need 1 more follower to reach 100 followers,thank u girls/guys for following me.

The top 6 post which get maximum hits are Hyderabadi Bagara Rice,Kadai Vegetable,Hyderabadi Dum Gosh Biryani,Mutton Paya Soup,Eggless Cake with Milk Powder and Mirchi Ka Salan.So out of six recipes four are must cooked recipe in any hyderabadi household.

We always celebrate any occasion with sweet but i will celebrate my blog birthday with my favourite veggie ie brinjal/Vankaya.

Dum Ka Baingan

Ingredients:-

Brinjals 10

Oil 4 tbsp

Dry red chillies 5

Cumin seeds 1 tsp

Black pepper 1 tsp

Green cardamoms 2

Bay leaf 1

Cinnamon 1" stick

Cloves 3

Onion paste 1 cup

Ginger garlic paste 2 tbsp

Turmeric powder 1 tsp

Salt to taste

Method:-

Trim the stems of the brinjals.Slit open each brinjal crosswise,without dis joining it from the stem.

Heat 1tsp oil in a pan over medium heat.Add dry red chillies,cumin seeds,black pepper,green cardamoms,cinnamon sticks,bay leaf,cloves and cumin seeds.Saute over medium heat for 5-6 minutes.Cool and grind to a fine powder.

Heat a little oil in a pan.Fry brinjals,a few at a time for 5-6 minutes.Remove from heat and keep aside.

In a same pan,heat the remaining oil.Saute onion paste until lightly coloured.

Add ginger garlic paste,turmeric powder and ground spice paste.

Stir and cook over medium heat for 4-5 minutes.

Add salt and 1/3 cup of hot water.Cook until the water evaporates and oil separates from the gravy.

Arrange the fried brinjals in the gravy.Stir very carefully,cover and cook over low flame.

Serve hot with rice or with rotis.

Recipe source:-Dum cuisine-- chef's special

Cauliflower fitters/Bajji

This too i made it for the festival lunch.Very simple and easy to make.It is just like any other fitters/Bajji.

Ingredients:-

Cauliflower florets 10

Besan/Gram flour/Sanagapindi 1 cup

Rice flour 2 tbsp

Ajwain 1 tsp

Cooking soda a pinch

Salt as per taste

Red chilly powder 1 tsp

Water for making the batter

Oil for deep drying

Method:-

Make a thick batter of besan,rice flour,ajwain,cooking soda,salt and red chilly powder.

Soak cauliflower in hot water for 5 minutes and strain the water.

Dip each floret in the batter and deep fry in batches.

Take them on a absorbent paper and serve hot.

Other fitter recipes in my blog

Baby corn fitters

Onion fitters

Mirchi bajji

Kadhu Ki Kheer

I saw this recipe of kadhu ki kheer at zaiqa long back and it is very easy to make with very few ingredients.I made this on the sankranthi.

Ingredients:-

Kadhu/Soorakaya/Bottle gourd - 1 cup grated

Milk 2 1/2 cups

Milk powder 1/4 cup

Sugar 1 cup

Raisins few

Cashew few

Almonds few

Green cardamom 1

Ghee 1 tbsp

Method:-

Fry all the dry fruits in the ghee and keep aside.

Remove seeds from the bottle gourd and grate it

Heat milk in a thick bottom vessel.Let it boil for 5-6 minutes.

Mix milk powder in a little water and add it to the boiling milk and stir continuously

Then add grated bottle gourd,sugar and all the dry fruits.

Keep the flame in simmer and let it boil for another 5 minutes.

Serve hot or cold.

Methi Thepla

Ingredients:-

Wheat flour 3 cups

Besan/gram flour 1/2 cup

Fenugreek leaves/methi leaves (fresh) 1 cup

Cumin/zeera powder 1 tsp

Turmeric powder 1/4 tsp

Green chillies 3 chopped finely

Coriander powder 1 tbsp

Red chilly powder 1/2 tsp

Salt as per taste

Oil for frying

Method:-

Knead all the ingredients with water into a pliable dough.Keep aside for half an hour

Take dough size of cricket ball and roll out into 6'' diameter discs with a rolling pin.

Cook on a hot griddle applying oil on both sides and fry till light brown on both sides.

Serve with curd

Chakari Pongali/Sweet Pongal

I made this pongali on the bhogi day.I love this combination of jaggery,moong dal and rice.Very easy to make and very tasty dessert.

Ingredients:-

Raw rice 1 cup

Moong dal (pesara papu) 1/4 cup

Jaggery 1/3rd cup

Elachi 1

Cashew few

Raisins few

Badam 4 (soak and blanched)

Ghee 3 tbsp

Method:-

Soak moong dal for 2-3 hours.

In a pan take ghee and fry cashew,raisins and badam separately.Keep aside.

Pressure cook rice and dal,approx for 4-5 whistles

In a deep bottom pan take jaggery and 1/2 cup of water.

Bring it to boil.Then add the cooked rice and dal.

Mix throughly and add the cashew,elachi,raisins and badam.

The left over ghee after frying the dry fruits can also be added to the pongali.

Let all the water dries up and jaggery is thoroughly mixed with the rice.Then switch of the stove.

Kala Koora

సంక్రాంతి శుభాకాంక్షలు

Happy Sankranthi to my readers and to all my friends.

Kala koora is one the delicacies made on sankranthi that is on the second day of the festival.Kala Gura is made with different seasonal vegetables.|This recipe is my sisters mother-inlaws.

Ingredients:-

Soorakaya/Bottle gourd 5-6 (peeled and chopped into 1' thick pieces )

Brinjal 4 (chopped into thick long pieces)

Tomatoes 2 (chop each tomato into 4 pieces)

Cauliflower 5-6 florets

Potatoes 2 (Chopped into thick pieces)

Tamarind (fresh) 2 pieces

Chikudikaya/Indian broad beans 5-6 (Slice into 2 pieces)

Onion 2 chopped finely

Green chillies 3 silted

Curry leaves few

Red chilly powder 1 tsp

Turmeric powder 1/4 tsp

Salt to taste

Oil 2 tbsp

Method:-

Take a deep pan,add oil.When hot add onions,green chillies and curry leaves.

Fry until onions are pink in colour.Now add all the veggies,turmeric powder,red chilly powder and salt.

Cover the pan with a lid and let it cook for 5-6 minutes.

By now the veggies are soft.Add 1/2 glass of water.

Let it come to boil.Now simmer and cook till the veggies are very soft and the curry is semi dry.