SORAKAYA MASALA

SORAKAYA MASALA

Sorakaya Masala a yummy recipe which tastes like chapala pulusu for non-vegeterians and for vegeterians its an ultimate spicy recipe.My Mom is a great expert in this recipe i dont know what magic is there in her hands each and every recipe turns to be so delicious , so felt like why dont i become an expert like her, so i tried somehow i dont get the taste that gets from her. May be i think each one of us face the same thing in our life. There are many such items that i could not reach my mom and one such is this Sorakaya Masala. But this time by my luck it just matched a bit to her taste so i just wanna share that you all,and am sure u guys really enjoy this recipe which makes everyone gluttonous towards its aroma and taste.

INGREDIENTS:

Sorakaya(bottle gourd should be tender) – 250 gms
Tomatoes-2
Onions 1 1/2 cup
Green chillies – 3
Peanuts-25 gms
Sesame seeds -10 gms
Dry coconut -15gms
Poppy seeds-10gms
Coriander seeds- 10gms
Cumin seeds and fenugreek seeds - 1/2 tsp
Tamarind pulp – 2 tbsp ( or lesser depending how sour you want)
Ginger Garlic Paste -2 tsps
Chilli powder – 3 tsps
Turmeric – a pinch
Curry leaves – 8
Cilantro – 1/4 cup
Cumin and mustard seeds – 1 tsp
Chunk of Jaggery(bellam)
Oil 3 tbsp salt as per taste



METHOD TO COOK:

Firstly, Take ground nuts,sesame seeds, dry coconut ,poppy seeds, coriander seeds and cumin and fenugreek seeds roast them without oil and grind it to a fine powder. after this take onions and cook in oil for 2 minutes and add these onions to the powder and grind it to a paste by adding water and keep it a side.



Now,Peel the skin of the gourd/sorakaya and chop into 1/2 inch cubes( chop out the inside flesh if the seeds are hard and big ) and now heat a oil in pan and add these all sorakaya pieces and fry till it turns to golden brown color and Keep them aside to cool.



Now take a pan heat oil and add seasonig ingredients mustard and cumin seeds when it starts splittering add curry leaves,green chillies,onions and ginger garlic paste,saute for a minute and then add tomatoes when it get cook add the grounded paste which we had grinded in first and with this add chilli powder,turmeric and salt and cook for 5 mins and now add fried sorakaya pieces and tamarind pulp and some water and cook for 5 min until sauce thickens. Before turning off stove add jaggery.Serve hot with rice.




I hope you guys enjoy the Taste of this spicy Recipe.

CHOCOLATE WALNUT SHRIKHAND

CHOCOLATE WALNUT SHRIKHAND( A Sweet Memory)

Hmmm Let me tell you when do i tasted this shrikhand....It was days of full of alpha,beta, gama...In dreams also used to memorize tan(x)=sin(x)/c0s(x)n always been busy with taking the ratings of screw gauge,vernier calipers and simple pendulum....when comes to salt analysis and titration in titration always used to felt like that why not this methyl orange turns to an Orange juice and why not this potassium permangante turns to a grape juice and why always lecture on chemical bond,covalent bond and Ionic bond..why not on James Bond ...in such a hallucination we were in...(lolz)...hmm yes exactly am talking about my Intermediate days......Nisha one of my dearest friend..a Typical Hyderabadi Marathi girl...i never seen a girl who is more loquaciothan me...but nisha has proved that she is more loquacious than me...hmm...n .... On One odd day it was rayudu sir class( our chemistry lecturer) he was busily taking the lecture in class on "Titration " and we were sitting in last bench, Class was quite pensively going on.. nisha had taken from her bag a box which was 15cms height and 10 cms wide...there was a white form of liquid or solid exactly i cant justify at that time what it was ,but i know it was some eatable thing...she was asking me to taste it but i was scared....but felt like trying it...we hided our faces from our lecturer and was enjoying this cool dessert in a fiery class(Wowww!!!)yes am talking about shrikhand...that was my first time i had shrikhand in an hide n seek way...atlast our lecturer has caught us and he said to get out us both from the class and given a punishment to write 20 times imposition on some chemical formula keeping our imposition a slot but shrikhand was Yummy(woww!!)....."kuch cheesey chup chup ke khaney ka maaza hi kuch alag hota hai" that's why i say Shrikhand as a sweet memory.

Moving to recipe there is a variation which includes chocolate.Ingredients:

2 cups hung curd
1/4 cup sugar powder
3-4 tbsp cream
2 tbsp cream cheese
1/2 tsp cardamom powder
1/2 cup melted dark chocolate
3-4 tbsp chopped walnuts
(If melted dark chocolate is not available u can melt Dairy Milk Chocolate)

METHOD:

Take a food processor(a mixer grinder jar) blend together hung curd, sugar powder,cardamom powder,cream and cream cheese into a smooth mixture.

Remove and in a tall glass arrange a layer of melted chocolate at the base and layer of the shrikhand mixed with walnuts.and now sprinkle some melted chocolate and layer the rest of the shrikhand over.Garnish with pomengrante seeds and mint leaves.Chill and serve


Enjoy the Taste of Chocolate Walnut Shrikhand...

SEMOLINA SEMIYA UPMA

SEMOLINA SEMIYA UPMA

Upma a common routine breakfast for South Indians,Especially, when comes to my family members(including relatives)If there is any puja at house, in morning there will be upma,If there is any wedding ,in morning there will be upma,if some unexpexted guests comes to house there will be upma ....upma,upma,upma....sometimes in our house kids get screwed up with this routine breakfast including me sometimes, so i am here with different variation which i have included vermicelli with the routine.

INGREDIENTS:

1 cup Bombay rava (Semolina)
1 cup Semiya(Vermicelli)
5 cups water
1 tomato (chopped)
1 small sized ginger(chopped)
2 carrots(chopped)
4 green chillies( chopped)
1 large onion( chopped)
10-12 curry leaves
½ tsp turmeric
1/2 cup peanuts
1 tblspn of urad dal
1 tspn of cumin seeds
1 tspn of mustard seeds
3 tblspns of oil
Salt as per taste



METHOD TO COOK :

Heat oil in a pan. Add cumin, mustard seeds, urad dal . When mustard seeds start to splitter add curry leaves, turmeric, pea nuts, chilles, onions and chopped ginger when onions turn golden color add carrot and tomatoes and cook for 2 minutes and now add water and salt.

When water starts boiling slowly add Rava and semiya (stir properly without any lumps) cover the pan with lid, allow to cook for few minutes and keep stirring in between till it is done. Serve hot


Have a Delicious Semolina Semiya Upma as a Breakfast with tomato chutney.

SAMBAR RICE aka BISI BELE BHATH

SAMBAR RICE aka BISI BELE BHATH

Let me tell u when do i tasted it.....Sambar Rice my brother says like that for bisi bele bhath, whenever me n my bro go to any thali restaurants like minerva and chutneys in Hyderabad myself i'll go with North Indian thali and he'll go with this Sambar rice...i fight with him if u wanna eat this recipe why cant u eat mixing rice in sambar at home and y u came for this recipe to restaurant...n our fight will goes on like that....n let me come to the point when do i tasted it ...On August 15 2009 in Tirumala that was my first visit to Tirupathi i have climbed tirumala mountains by walk with 10kgs weight of my travel backpack on my shoulders and across i crossed 2000 stairs and got exhausted and was very hungry and felt like taking rest and found one temple there, it was narasimha swamy temple visited that temple it was quite beautiful and one devotee was giving prasadam to everyone in leaf cup and it was sambar rice....dnt know how do it taste and it was prasadam n should'nt leave it ...and atlast i tasted it,It was absolutely like ambrosia( there were no adjectives with me to describe how palatable it was) hot hot sambar rice in chill chill wheater in between mountains enjoyed the Independence day ...I simply says Sambar Rice u rocks!!!!!

INGREDIENTS :

1 cup Rice
1/4 cup Toor Dal
2 cups Mixed Vegetables (onions, potatoes, peas, beans,drumstics and carrots)
2tbsp Tamarind pulp( or lesser depending how sour you want)
6 cups Water
Jaggery(bellam) -1tsp
salt as per taste

FOR MASALA:

3 tsp Chana dal
1 tsp urad dal
1/2 tsp Coriander seeds
1/2 tsp Cumin seeds and methi seeds
1 Cinnamon
2 petals Star anise
1 Cardamom
2 Cloves
6 Red chillies
Grated Coconut
1 tsp Oil



FOR SEASONING:

2 tbsp ghee
1/4 tsp inguva(hing)
8 curry leaves
20gms Cashewnuts
2 tsp Mustard SeedS
2-3 small sized red chillies
turmeric a pinch

METHOD TO COOK:

Heat oil in a frying pan. Add chana dal,urad dal,coriander,cumin,cloves,star anise,cardmom,cinnamon,red chilles fry until the color get change and grind it to a fine powder and now add grated coconut and make it to a fine paste. and keep it aside.

Now ,cook rice and toor dal seperately in a vessels. when it is done just keep it a side.

Now take a pressure cooker heat ghee for seasoning and add mustard seeds,curry leaves,turmeric, red chillies and cashews and in last add hing. now add tamarind pulp and the grounded paste, jaggery,salt and add cooked rice and cooked toordal and all vegetables and onions(onions to be fried in oil till it turn to golden color) and pressure cook for 2 whistles.Now, The delicious Sambar rice is ready have it with papad.

KANDI PODI

Kandi Podi

Kandi Podi is one of my favourite recipe whenever i feel hungry, n if there are no other recipe at my home, i'll just go with this kandi podi mixing in rice and drizzling with lil bit ghee an this is quite common recipe in Andhra Pradesh u'll find in every Andhra Thali restaurant and also in every telugu marriage's .I just felt like sharing this taste of recipe with u guys n am sure u'll enjoy it.

INGREDIENTS:

1 cup Kandi Pappu (Toor dal)
1 cup Pacchi Senaga Pappu (Chana dal)
1/2 cup Pesara Pappu (Moong dal)
1/2 cup Minapa Pappu (Urad dal)
A Pinch of Inguva (Asafoetida) (Hing)
15 curry leaves
8 red chilles
1 tsp cumin seeds
Salt to taste




METHOD TO COOK

Dry roast all the daals without oil. Keep them aside to cool. Dry roast the red chillies and curry leaves . Add the cumin seeds at the end. Then dry grind them adding salt and asafoetida(hing). It should be very fine powder. Store in an air-tight container.



Have this Yummy Kandi Podi with hot rice n ghee.

Atukula Upma

ATUKULA UPMA

Upma is a common breakfast in South Indian cuisine especially during busy mornings. This Upma is made with rice flakes(atukulu) this one pot meal is not only easy, but healthy and delicious. With little seasoning and i hope you guys seriously love this recipe and i have done few variations with this recipe .

INGREDIENTS:

250 gms Atukulu.
1 cup Ground nuts (to be roast without oil and make fine powder)
Green chillies 6(to be finely chopped)
Onions 1 (to be finely chopped)
tomatoes 2( to be finely chopped)
1/2 tsp ginger garlic paste
1/2 tsp cumin
1/2 tsp Mustard seeds
Termuric powder(pinch )
1 1/2 tbsp refined oil
Curry leaves 8
Salt as per taste




METHOD TO COOK:

Firstly, Take a large bowl and fill it with water in it pour atukulu and wash them and squeez them with hands such that no water remains in atukulu.
Now,heat a deep frying pan and heat oil and to that add mustard and cumin seeds when it starts splittering add curry leaves,turmeric,chopped green chilles, onions and ginger garlic paste andfry till onion turn to golden brown and then add chopped tomatoes and salt when tomatoes get completely cooked add washed and squeezed atukulu and ground nut powder.Mix well and cook for few minutes.now its ready,Serve hot.




I Hope You'll enjoy the Taste of Atukula Upma!!!

RAILU PALARAM

RAILU PALARAM

Railu Palaram sounds different right( like some telugu railway station)...screwed up with the routine dal,chaawal,roti n sabji right...dnt worry my blog is always with new taste of recipes(hehe)....Therefore,Railu Palaram is not a new recipe its quite a old recipe its a traditional food cooked by Arya Vysya people of Andhra Pradesh region.Actually, i learned this recipe from my neighbour girija aunty whenever she cooks new recipe she will share with us, after my mom i consider she is a best cook always comes with new recipes for me..and please dont ask me why do this recipe got this name...coz', even i dont know i asked so many times to my aunt, firstly, i asked her when i was 10years old and its been 14yrs in this 14years i keep on asking her but she didnt answered to my question.let keep it a slot n let us try this recipe.

INGREDIENTS:

Rice flour 2 cups
Water 2 cups
Grated coconut 2 cups
Chilli paste 2 tsp
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Lemon juice 1tsp
Curry leaves 3
urad dal 1 tsp
Oil 1 tbsp
Salt as per taste



METHOD TO COOK:

Knead rice flour into some what tight dough with few pinches of salt n 2tsp of oil using enough hot water.Keep the dough covered with wet kitchen towel for couple of minutes.The dough is then made into small balls(peanut size) and steam these balls for 10 minutes.




Heat oil in a pan, add mustard seeds, cumin seeds,urad dal when it starts spilettering add chilli paste and salt as per taste.After few seconds add this cooked rice balls mix it well and fry it for couple of minutes after this add grated coconut and fry for 1 minute and in last add lemon juice.Serve Hot.


Am sure you love the Taste of Railu Palaram Recipe!!!!

MOMO's

MOMO's

Momo's are a steamed delicacy i say its an Indian Answer to a Chinese Dim Sum(hehehe) ...Its very very popular in northern hilly regions of India though i never been overthere hmm u guys might be getting doubt that how do i learn this...hmm let me tell u...Frankly, I had never ever heard of it until my aunt moved to the city of Pathankot,she learned from her tibetian friend...once i have been to my aunt's house when she was in Hyderabad It was a Lazy Sunday evening but i say these sunday evenings are ideal for a nice relaxed evening snacks.Hmm ...i hope u guys will try and will make ur sunday's as special as i do.





INGREDIENTS:
500 gm flour
500 gm minced mutton
1 onion
2-3 cloves of garlic
1-2 inch piece of ginger
2-3 green chillies
1 tbsp coriander leaves
1 tbsp oil
salt to taste


METHOD TO COOK:

Make a smooth dough with the flour, oil and salt ,adding hot water . Keep aside.

Finely mince or chop the onion,garlic,ginger,chilly,coriander leaves and mix in with the minced mutton. Add salt.Make 12-15 equal-sized balls from the dough. Take each ball, make an impression with the thumb. Put one tablespoon of the filling and press the edges to seal.Shape into either a triangle or half moon shape.Steam the momo's for10-12 minutes.Serve hot.Best had with tomato sauce or else chilly sauce

Make your day special with the taste of momo's:)

DHOKLA

DHOKLA

Dhokla ...yeah Dhokla one of my mom's favourate snack...firstly, i tried when i was in 10th std on her birthday to impress her but it was literally failed became some what vile( even though she liked it as she dont wanna hurt me) 2nd time also failed,3rd,4th,5th times were also failed but 6th time it was when am doing my Masters successfully succeeded..atlast myself i got impressed with this recipe that i can cook good dhokla....Yes friends i am here with a steamed delicacy.An everyday snack among Gujaratis, and very popular among weight watchers.

INGREDIENTS:

250 gm besan(gram flour)
1/4 tsp Soda-bi carbonate
1/2 tsp 'Eno' fruit-salt
1 tsp chilli-ginger paste
1 tbsp oil
1 tbsp lemon juice
1/2 cup water
1/2 tsp asafoetida (hing) powder
1 tsp sugar
1 tsp mustard seeds
4-5 curry leaves
2 tbsp chopped coriander

METHOD TO COOK:

Mix besan, turmeric powder, salt, sugar, chilli-ginger paste and water, to make a smooth batter now Heat 1 tbsp oil with 4 tbsp water, and add it to the batter.Beat well Add the eno fruit salt, soda-bi-carbonate and lemon juice.
Immediately pour this mixture on a greased(oiled) tray and level it.Stem this for 12-14 minutes till a fork inserted in this batter comes out clean( it is a test to show that the mixture is cooked).
leave aside for 10 min. When cooled, cut into diamond shapes and remove the pieces on plate. now heat a oil in bowl and add mustard seeds, green chillies and curry leaves. Sprinkle this mixture on the dhoklas. Then serve.

HYDERABADI BIRYANI

HYDERABADI BIRYANI
Hi friends,I am here with exotic,delicious filled with its beautiful aroma makes everyone voracious towards the taste of it, yep,That is "Hyderabadi Biryani" and am sure you'll enjoy making and eating "Hyderabadi Biryani".




Ingredients:

1 kg mutton pieces
750 gms of basmati rice
400gms curd
Onions 3nos(fry till it turns to golden brown)
1no Bayleaf
1/2 tsp shahjeera
1 star anise
lemon juice 2nos
5 tbsp Ghee
salt as per taste

Marination Ingredients:

To be ground a paste:

1tbsp coriander powder
2 tsp poppy seeds
mint,coriander 2tbsp each(chopped)
2 tbsp ginger garlic paste
2 tbsp chilli powder
2 nos green chillies
4 nos cloves
4 nos caradamom
4 nos cinnamon
salt as per taste

Method to cook:

1. Firstly, Mix well all marination ingredients in mutton with fried onions and400gms curd and keep aside 2 hours for marination.
2. Soak the basmati rice in water for 20 mins.
3. Heat 1/2 cup ghee in a pan,add marinated mutton and little water and cook till tender.
4. Take a vessel add 5 glasses of water add 2no's of cinnamon 2 no's of caradamom 1tsp of shahjeera 1 no bayleaf, and 1star anise and when water starts boil add basmati rice to it.
5. when the rice get half cook drain the water from rice.
6. Now take a vessel add the 1/4th of mutton and then spread the layer of rice, repeat it, till mutton and rice get exhausted and pour reamaining ghee and lemon juice on it.
7. cook on low heat till done.
8. You can garnish the biryani with fried onions and half cutted boiled egg.
9. You can serve biryani with mirchi-ka-salan and raitha.

"Enjoy the Taste of Hyderabadi Biryani" :)

HYDERABADI MIRCHI-KA-SALAN

Hyderabadi Mirchi-ka-salan
One of the most popular vegetarian dishes of Hyderabad will generally take with Biryani as a side dish.

Ingredients:

250 gm of big green chillies
1 onion,finely sliced
1 tbsp of grated coccnut
2 tsp sesame seeds(til) nuvvlu(telugu)
1 tsp coriander powder
1 tsp cumin powder
1 tsp red chilli powder
1 tsp haldi powder
2 tsp ginger-garlic paste
1 tbsp chironji(melon seeds) saara pappu(telugu)
1 cup of oil
1 lime-sized tamarind,soaked in hot water
salt to taste

Method to cook:

Boil the large green chillies in salted water, till it changes its colour(will become a bit pale from its usual bright green colour).keep aside
Lightly roast the sesame seeds,chironji and grated coconut.grind to paste.Add coriander,chilli and turmeric to the above paste,now heat oil and add cumin seeds.Add the masala paste,along with ginger-garlic paste.Fry till the oil separates.
Add the boiled green chillies and curry leaves.Stir fry for 2 minutes.add the tamarind water,simmer till the gravy thickens.
Served best with biryani

HYDERABADI KHEEMA KEBAB

Hyderabadi Kheema Kebab

Ingredients:
250 gm kheema(minced mutton)
1/4 cup chana dal
1 onion chopped
1 tsp of ginger garlic paste
4-5 whole red chilli
1 tsp garam masala powder
1 tsp cumin seeds
1 stick cinnamon
2-3 cloves
1 black caradamom
2 green caradamoms
1 egg
oil to fry
salt and pepper

Method to Cook:

Pressure cook the kheema along with chana dal,onions, ginger garlic paste,red chilli,garam masala powder,cumin seeds,cinnamon, cardamom, cloves and salt as per taste with 1/2 cup of water and cook till 5-6 whistles.
After the pressure drops, cook till the mixture is dry.cool and grind to paste. Add beaten eggs to the mixture(may add a tsp of corn flour in case the mixture is loose) now prepare it to a uniform dough and now shape into round balls or tikkis and deep-fry in hot oil. serve with onion rings and green coriander chutney.

Enjoy the Taste of Hyderabadi style Kheema Kebab