Sprouts Salad

      
                                                            Ingredients
                                          Moong Sprouts 1 cup
                                   Tomato 1 cup(finely chopped and deseeded)
                                      Onion 1 cup (finely chopped)
                                 Salt and Chaat masala as per taste
                                      Lime Juice 1 tsp
                                  Coriander leaves few

                                       Method
Mix all the ingredients in a bowl and serve immediately.

Variations
You can even add boiled potato pieces, roasted papad pieces to the salad and finely chopped carrot.
 

Andhra Tomato Rasam

How about a spicy and tangy Andhra Rasam ?  This Rasam was learnt from here. Lets move on to the recipe, without wasting much time.


                                                          Ingredients
                                              Fresh Grated Coconut 2tbsp
                                              Peppercorns 1tsp
                                             Cumin Seeds 1 tsp
                                             Red Chilly 2-3
                                          Garlic cloves 6
                                       Tomato 2(Medium)
                                         Green Chilly 1
                                   Tamarind Juice 2 cups

                                                For tempering
                     1/2tsp each Mustard, Cumin seeds and Hing
                         Few Curry Leaves
                         Ghee 1 tsp


                                            Method
Grind all ingredients to fine powder except tomato, green chilly and the tempering items.
Heat ghee in pan add mustard,cumin seeds, hing and curry leaves, once all this is done, add the chopped tomatoes and slit green chilly and fry until tomato becomes mushy.
At this stage mix the tamarind juice with the prepared Rasam powder and add to the pan.
Bring it to boil. Garnish with coriander leaves.

Variations
You can temper with oil also, but ghee gives a nice aroma.
Adjust the red chilly according to your taste.



                                      
 

Ullipaya Pulusu ~ Shallots Gravy Andhra Style

                  
                                                                  Shallots are known as Ullipaya or Neeruli in Telugu, these pearly little things, add great taste and aroma and spice up the dish, more than the usual onion.

This recipe if perfect for a winter day, as it necessary ingredients to keep your body warm.
I learnt this recipe from here and thought I must give a try immediately. So what are you waiting for?? Go ahead and make a note of the ingredients and the preparation method, and do give a try today..

                                                   Ingredients
                                        1 cup shallots peeled
                                         8-10 garlic pods
                                        3tbsp Coriander powder
                                        2tsp Red Chilly powder
                                        1/2 tsp Cumin Powder
                                       1/2 tsp Turmeric powder
                                       Salt as per taste
                                      Oil 1/2 cup
                              1 Lime size ball of tamarind soaked in warm water for 10- 15mins


                                            For Tempering
                                           Mustard 1/2 tsp
                                        Fenugreek Seeds 3/4 tsp
                                             Curry leaves few

                                              Method
heat 2tsp oil in a pan and fry coriander powder and red chilly powder to dark brown, you should be able to get the slight burnt smell of both the powders. Switch off the flame.
In the same heat add curry leaves, 4 garlic pods, 1/2 cup shallots, cumin powder and turmeric powder and fry.
Mix well and set aside to cool. Grind this to a fine paste adding little water.
Now heat 3 tbsp. oil in the same pan, add mustard and fenugreek seeds, when they splutter add the remaining shallots, garlic pods and curry leaves and sauté until shallots turns pinkish.
Now add 2 cups of thick tamarind juice,ground paste and salt.
Mix everything well, cover the lid and cook for 10mins and allow it to boil.
Remove from the flame and garnish with coriander leaves and serve hot with rice.

Suggestions
This gravy can be refrigerated and stored upto a week, before using just sauté for 5-8mins every time
To remove the skin of shallots, just roast them in a pan(without adding oil) for 2-3mins, allow to cool and remove the skin..


                                        
 

Cucumber Strawberry Buttermilk

                                                Ingredients
                                              Cucumber 1
                                           Strawberry 8-10
                                  Chill Buttermilk 1 glass
                                   Lime Juice 1 tsp
Salt, Chaat Masala and Black salt as per taste.

                                           Method
Peel the outer skin of the cucumber, wash and chop the strawberry.
Blend all the ingredients together and serve chill.
Adjust the masalas as per your taste.

Strawberry Sundae ~ Sweetness in a glass

What will you do, when you have a pack of sour strawberry lying in your fridge and giving a sad look at you, for not using it... Just convert them into this simple and tasty Sundaes.

 

Ingredients

Fresh Strawberry 1 pack(Washed and chopped)

Cold water 1 glass

Vanilla/Strawberry flavor icecream 1 cup

Few Chocolate blocks

Few Almond Slices.

 

Method

Wash and chop the strawberries and blend to smooth puree adding water.

Now all you do is, into a big glass pour the strawberry puree, layer with vanilla/strawberry icecream, chocolate blockd and almond slices.

Serve chill and Voila!! your Strawberry Sundae is ready.

 

 

Variations

You can add any icecream flavor of your choice.

Mixed dry fruits can be used.

 

Creamy Semia Kheer

                                                                      Ingredients
                                                            Vermicelli/Semia 1 cup
                                                             Milk 2 cups
                                                         Condensed Milk(Milkmaid) 1 cup
                                                                 Rosewater 1tsp(Optional)
                                                          Mixed Dry Fruits 1/2 cup
                                                          Ghee 2 tsp
                                                       Elaichi Powder 1/2 tsp

                                                                   Method
Fry mixed elaichi powder, kaju, raisins and vermicelli in 2tsp ghee until vermicelli turns to golden color and dry fruits are done. In the meanwhile boil milk in a different pan, as it starts to boil, simmer and add the fried items and mix for 2-3mins or until vermicelli is cooked, remove from flame add condensed milk(milkmaid) and rosewater and mix. Serve your creamy semia kheer hot or cold.

Bird's Nest

                                                                     Ingredients
                                             Potato 2(Boiled and Mashed)
                                            Turmeric 1/2 tsp
                                             Salt as per taste
                                             Vermicelli 1 cup
                                                  Oil for frying
                         Bread crumbs/Salted Biscuit powder 1/2 cup

                                                     For the stuffing
                                          Onion1(Finely chopped)
                                        Boiled Corn Kernels 1/2 cup
                                   Boiled Green Peas(Fresh/Frozen) 1/2 cup
                                   Red Chilly powder 1/2 tsp
                                     Garam Masala powder 1/2 tsp
                                    Chaat Masala 1/2 tsp
                                   Salt as per taste


                                           Method
First boil the potatoes with turmeric and a pinch of salt, cool and peel the skin, mash and set aside.
To prepare the stuffing, heat oil in a pan and fry finely chopped onion until it turns transparent, now add the masala powders mentioned and sauté for 2mins.
Now add the boiled corn kernels and green peas and slightly smash both the peas and corn, add salt and cover and cook for 2mins and set aside.
To proceed,as shown in the first pic, make a small ball out of the boiled mashed alu and press slightly to make like a cup and keep a tsp of the stuffing prepared and close gently.
Make sure the stuffing doesn't spill out.
As sen in the second pic roll the stuffed potato balls in bread crumbs and roll on vermicelli(as shown in 3rd pic).
Now refrigerate the prepared balls for 30mins.
Heat oil in a pan for deep frying, and fry these little darlings, until golden brown and sevre hot with tomato ketchup.

Variations
For the stuffing, any vegetables can be added.
Grated paneer can also be added.
Before the frying the alu balls, bring them to room temperature for 10-15mins and then fry.
You can even shallow fry them.