Lentil Fried Rice

Ingredient

Onion 2Numbers
Salt To Taste
Green chilly 3Numbers
Oil 2Tablespoons
Tour daal (skin on) 1Cup
Garam masala 1Tablespoons
Cumin seeds 1/2Teaspoons
Coriander 1Bunch

Procedure::

Take tour daal soak it into the water over night and boil it,nbsp;Take a pan heat oil add cumin seeds, boil tour daal, cook it till outer skin is crispy add green chilly, coriander, salt, onion, garam masala powder, toss it and add cooked rice, mix it well.Take tour daal soak it into the water over night and boil it,nbsp;Take a pan heat oil add cumin seeds, boil tour daal, cook it till outer skin is crispy add green chilly, coriander, salt, onion, garam masala powder, toss it and add cooked rice, mix it well.

Dondakaya Kobbari Vepudu

Dondakaya Kobbari Vepudu Recipe

Prep: 45-50 mts

Serves: 4 persons

Cuisine: Andhra

.

Ingredients:

250 gms /1/4 kg Dondakayalu/Tendli/Ivy Gourds

1/2 tsp mustard seeds

1/2 tsp cumin seeds

10-12 curry leaves

1 large onion, finely sliced

1/2 tsp ginger garlic paste

1 tsp red chilli pwd

pinch of coriander pwd

pinch of garam masala pwd

1/4 cup grated fresh coconut

salt to taste

1 1/2 – 2 tbsps oil

1 Wash the tendli and nip the tip and tail ends. Slice them into rounds and keep aside.

2 Heat a tbsp of oil in a cooking vessel, add the dondakaya pieces and saute on medium heat for 3 mts. Now reduce to low flame, place lid, let it cook, approx 15 minutes. Keep checking in between, sauteing them so that they don’t burn. The sauteed tindora will lose moisture and begin to have a wrinkled appearance. Remove lid at this stage and saute on low for 4-5 mts.

3 While the dondakaya is frying, take another cooking vessel, add 1/2 tbsp oil, add the mustard seeds and let them splutter. Add cumin seeds and curry leaves and fry for a few seconds till the aroma emanates the kitchen.

4 Immediately add the sliced onions and combine. Add salt and turmeric pwd and mix well. Saute on medium heat for 5-6 minutes, keep sauteing so that it doesn’t burn. Add ginger garlic paste and saute for 4-5 mts.

5 Add red chilli pwd, coriander pwd and garam masala pwd and combine. Add this entire onion masala mixture to the almost cooked dondakaya. Add the grated coconut and combine. Cook on low-medium flame for another 18-20 mts, without lid. Turn off heat.

6 Serve hot with steamed rice.

spaghetti recipe (indian style) – cilantro peanut pesto pasta

Ingredients

Serves 2

160 to 180 gms spaghetti

1 cup of tightly packed fresh cilantro + fistful of additional leaves (coriander leaves)

1 to 1 ½ tsp. ginger garlic paste

2 to 3 hot green chilies

¼ tsp. of cumin

1 tsp. sugar (optional)

Salt to taste

Lemon juice as needed

2 tbsps. Sesame oil + olive oil

¼ cup of peanuts (can reduce 1 tbsp.)

Method

1.   Dry roast peanuts till they turn slightly golden. Set aside to cool and remove the skin.

2.   Cook spaghetti to al dente by following the instructions on the pack. Drain, rinse, drain thoroughly and set aside

3.   Meanwhile pulse peanuts coarsely and set aside ¼ of this.

4.   Add cilantro, ginger garlic paste, cumin, green chilies to the same jar. Pulse till a coarse paste forms.  Your pesto is ready

5.   In a large bowl, add oil, pesto and  lemon juice

6.   Add your spaghetti and toss well.

Garnish with cilantro and peanuts that were set aside

Serve with soup or salad or as it is.

SPINACH RICE

PALAK PULAO RECIPE (SPINACH RICE)

Preparation time: 15 minutes
Cooking time: 30 minutes
Serves 4
Recipe source: Mom-in-law

Ingredients:

• 1.5 cups of rice, washed
• 1 large bunch of spinach, washed and coarsely chopped
• 1 tomato, cubed
• 1 onion, sliced
• 2 green chillies (optional)
• 2 tsp ghee or oil
• 1/2 tsp jeera or cumin
• 10 roasted cashew nuts, for garnish (optional)
• carrot(optional)
• peas or chana(optional)

To grind:

• 1/4 cup of grated coconut
• 1 small bunch of coriander leaves (cilantro)
• 1 onion or a few shallots (chinna vengayam)
• 1 tsp of red chilli powder
• 1 tsp of garam masala

How to make Spinach Rice:

1. Heat the ghee in your pressure cooker pan (we used a wider pan to make it easier to take pictures). Add the sliced onions and saute until it lightly browns.Add carrots and peas.

2. Then add the cubed tomatoes and the green chillies, slit lengthwise (if using).

3. Add the chopped spinach and mix well.

Let it cook for a while. The spinach will let out water so there's no need to add any more at this time.

5. In the meantime, grind the ingredients under "to grind" with some water to a smooth paste.

6. Add this to the spinach mixture and mix well.

Next, add the rice and some salt and mix again (we transferred the spinach rice mixture to the pressure pan now to finish the cooking process. As mentioned, you can do all the steps in a pressure cooker pan since this is a one-pot rice dish). Add about 2.5 cups water, close the pressure cooker and cook for 2 whistles or about 15 mins. The amount of water required will depend on the type of rice you are using.

Once done, garnish with roasted cashew nuts and serve hot with curd / cucumber raita and appalam / vadaam.

Notes:

1. Add a fistful of mint leaves to the paste while grinding for some added flavour
2. If you don't want to use garam masala, use biryani masala, or even some coriander powder. The flavours will be different and more subtle/pronounced depending on your choice
3. You can omit the coconut but the pulao will definitely lack in some flavour. 
4. If you don't want to use a pressure cooker, use a wide pan and cook closed on low flame until the rice is cooked and soft. 
5. Add a clove of garlic to the paste. Try it!

Phool Makhani and aloo fry

Phool Makhani and aloo fry

Ingredient Name	Quantity	Unit
Garam Masala	1	Teaspoons
Coriander Powder	1	Teaspoons
Red Chilly Flakes	1	Teaspoons
Green Chilly	3	Numbers
Turmeric	1/4	Teaspoons
Sugar	1	Pinch
Salt		To Taste
Onions	2	Numbers
Hing	1	Pinch
Oil	2	Tablespoons
Fennel Seeds	1/2	Teaspoons
Cumin Seeds	1	Teaspoons
Mustard Seeds	1	Teaspoons
Phool Makhana	250	Grams
Baby Potato	500	Grams
Amchoor Powder	1	Pinch
Roasted Chanadal Powder	2	Teaspoons
Chopped Coriander	1	Bunch

Directions

1. Boiled and peel the baby potatoes Heat oil in a pan add phool makhana and fries them and keeps it aside.
2. In the same pan add some more oil and add mustard seeds, cumin seeds, fennel seeds, add pinch of hing, add onions, salt, sugar, turmeric, green chilly, red chilly flakes, coriander powder, amchoor powder, and mix it all, and add baby potatoes, and toss the mixture and add phool makhana and garam masala, roasted chanadal powder and toss them, and sprinkle the coriander leaves, switch off the flame and serve it.

Coconut,Almond,White Chocolate cookies

Coconut,Almond,White Chocolate cookies

makes 24 cookies.

• 1/2 cup butter
• 3/4 cup white sugar
• 3/4 cup brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 2-1/4 cups all-purpose flour

• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 11/2-2 cups semisweet chocolate chips
• 1 cup flaked coconut
• 1 cup chopped almonds

Directions

1. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
2. In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, baking soda and salt, stir into the creamed mixture until well blended. Finally, stir in the chocolate chips, coconut and almonds. Drop by rounded spoonfuls onto the prepared cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Pecan Sandies

Pecan Sandies

Ingredients

3/4 pound unsalted butter, room temperature
1 cup sugar
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
1 1/2 cups small diced pecans

Directions

Preheat the oven to 350 degrees F.

In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and sugar until they are just combined. Add the vanilla and almond extracts. In a medium bowl, sift together the flour and salt, then add them to the butter/sugar mixture. Add the pecans and mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough 1/2-inch thick and cut into 2 1/2-inch squares with a plain or fluted cutter (or cut into any shape you like). Place the cookies on an ungreased baking sheet.

Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature and serve.

makes 20 to 24 cookies

Read more at: http://www.foodnetwork.com/recipes/pecan-shortbread-recipe0.html?oc=linkback