Hello all... Very happy to share its 3rd birthday of my blog... Cant believe that its already been 3 years :) Days are moving very fast... Its my blog's birthday.. Posting cakes is a routine part... so thought of posting an unique and different recipe :) Summer has come early.. :( I can feel the heat badly :( So to beat the heat of this summer i am back with a juice recipe exactly said as mocktail recipe... that is WATERMELON MINT LEMONADE :) Sounds yummy right :) Watermelon is the best fruit that is easily available in summers and very rich in water content.... addition of mint and lemon gives tangy flavor to the drink... Very simple and easy to prepare with ingredients that are easily available in home.... Try this and do share your opinion :)
Preparation time : 10 mins
Serves 3
INGREDIENTS
4 cups watermelon pieces
1/4 cup mint leaves
Juice of 2 lemons
2 tbsp sugar/ honey
Water as required
Ice cubes for serving
METHOD OF PREPARATION
- First take a mixie jar, add watermelon pieces, blend into puree. Strain the juice and keep aside.
- Now clean the mixie jar, add extracted juice, mint leaves, sugar and lemon juice. Blend it. If u have mocktail shaker u can prepare in that, in that add finely chopped mint leaves. Take care while preparing in mixie jar. Keep the lid tight, otherwise juice may spill out.
- Transfer into serving glass.
- Garnish with mint leaves and ice cubes and serve chilled.
Hello all.. Hope all are doing good... Today i am sharing with you an exciting and interesting recipe that is SANDWICH SPREAD.... This is not the regular one that is available in supermarket..Sandwich spreads are available in different flavors in supermarket :) This is my version of spread that you can easily prepare in home :) Please prepare this and share your opinions... :)
Preparation time : 10 mins
Serves for 1 bread packet
INGREDIENTS
3/4 cup mint leaves/pudina leaves, cleaned
1/2 cup coriander leaves, cleaned
Salt as per taste
2 green chillies
6-7 garlic pods
1 cup mayonnaise, i used eggless
1/4 cup tomato ketchup
METHOD OF COOKING
- Take a mixie jar, add mint leaves, coriander leaves, salt, green chillies and garlic pods.
- Blend into smooth paste. Transfer into mixing bowl.
- Now to this add mayonnaise. Mix well.
- Add tomato ketchup. Mix well.
- Transfer into serving bowl and spread it on sandwich and serve.
- U can store in refrigerator. It will be fresh for 2 days.
Hello all... I am back with another traditional and south Indian special chutney recipe that is BOTTLEGOURD TOMATO CHUTNEY :) As you all know bottlegourd is very rich in water content, vitamins and minerals. But many of us prepare curry and dal with this vegetable. But for a change and to enjoy your tastebuds try this recipe.. Combination with tomatoes gives a delicious flavor to this chutney. This goes very well with dosa, idly and hot steamed rice.. Very simple to prepare with ingredients that are easily available in home..
Preparation & Cooking time : 30 mins
Serves 2-3
INGREDIENTS
1/4 piece of bottlegourd
2-3 tomatoes
Small lemon size tamarind, soaked
Salt as per taste
1/4 tsp turmeric powder
1/2 tbsp jaggery(optional)
2 tbsp oil
FOR TADKA / SEASONING
6-7 dry red chillies
1 tsp urad dal / split black gram / minapappu
1 tsp mustard seeds / rai / aavaalu
1/4 tsp methidhana / menthulu / fenugreek seeds
1 sprig curry leaves
1/4 tsp hing
3 tbsp oil
PREPARATION
- Peel bottlegourd, chop into medium size pieces.
- Chop tomato into big pieces.
- Now pressure cook both bottlegourd and tomato for 4-5 whistles. Let it cool. Strain and keep aside.
- Soak tamarind, keep aside.
METHOD OF COOKING
- Take a cooking pan, add oil. Once the oil is heat add boiled bottlegourd and tomato pieces. Fry for 5 mins. Let it cool.
- Take a tadka pan, add oil. Once the oil is heat add the ingredients FOR TADKA mentioned above. Let it fry. Nice aroma will come when it fries. Take care it should not get burnt. Let it cool.
- Take a mixie jar, add bottlegourd-tomato mixture, soaked tamarind, fried tadka, salt, turmeric powder and jaggery.
- Blend into paste. No need to add water as both vegetables contain water.
- Transfer into serving bowl.
- Serve with dosa, idly or hot steamed rice.
Hello all... Back to blogging after many days.. :) I am happy to share to you all that i am blessed with baby girl last month :) Got time today to share this recipe :) After a month i am back in kitchen today :) so thought to prepare cake which is favorite to my son. Today i am sharing with you a cake recipe which is very simple to prepare, yes even beginners can easily prepare this cake... that is BASIC VANILLA CAKE :) I love to have this in evening especially with tea... :) So friends do prepare this and let me know your opinions :)
Preparation time : 10 mins
Cooking time : 25 mins
INGREDIENTS
1 1/2 cup maida / all purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1 cup castor sugar / powdered sugar
2 eggs
1/2 cup butter
1/2 cup milk
1/2 tsp vanilla essence
METHOD OF COOKING
- Preaheat oven at 180 degree centigrade for 10 mins.
- Grease baking dish with butter and flour. Keep aside.
- In the meanwhile take a bowl add maida, salt and baking powder. Mix and keep aside.
- Take a mixing bowl, add butter, castor sugar. Mix well.
- Add eggs, beat well.
- Add milk, mix well.
- Add essence, mix well.
- Now add the maida mixture slowly and mix well. There should not be lumps.
- Transfer this into baking mould and bake this at 180 degree centigrade for 25 mins or insert a toothprick, if it comes out clean your cake is done. Temperature may vary from oven to oven. So keep a eye on it.
- Let it cool. Transfer into serving plate, cut into pieces and enjoy with hot tea.
TIPS
- Dont get panic if the batter has lumps. If there are lumps transfer into mixie jar and grind it. There will not be lumps. Your cake will be soft :)
MADRAS CUCUMBER CHUTNEY / DOSAKAYA PACCHADI.... This is a traditional andhra recipe which is a perfect side dish for hot rice, idly and dosa. This is one of the very low calorie vegetable rich in water content, vitamins and minerals and very low in sodium content and cholesterol. I prepare dal, curry and avakaya with this vegetable. DOSA AVAKAYA is also very famous andhra recipe (will update soon). This chutney is very simple to prepare and less time consuming one. Dont forget to taste before cutting... some may be bitter. If they are bitter taste of chutney may change. So lets know how to prepare this recipe....
INGREDIENTS
- 2 medium madras cucumber, remove peel and seeds and chop into small pieces.
- Lemon size tamarind, soaked.
- Salt as per taste
- 1/4 inch turmeric powder / haldi
- FOR THE TADKA
- 6-7 dry red chillies
- 1 sprig curry leaves
- 3-4 tbsp oil
- 1 tsp urad dal/minapappu
- 1 tsp aavaalu/mustard seeds/rai
- 1/2 tsp menthulu / methidana / fenugreek seeds
- 1/4 tsp hing
METHOD OF PREPARATION
- Clean and peel the skin of cucumber, cut into half and remove the seeds. Transfer into mixing bowl, keep aside.
- Take a tadka pan, add oil. Now add urad dal, methi dhana, mustard seeds, hing, curry leaves and red chillies. Let them fry. Keep aside. Keep a eye on it, tadka should not get burnt.
- Take a mixie jar, add tadka, soaked tamarind and grind coarsely. Now add half of the chopped cucumber pieces, salt and haldi. Grind into paste.
- Now add this paste to the remaining chopped cucumber pieces. Mix well. Serve with hot steamed rice with dash of ghee.
MURMURA / MARAMARAALU.... Very popular and easily available ingredient all over India. Today i am sharing with you a popular evening snack recipe with this ingredient that is MURMURA / PUFFED RICE MIXTURE. As you all know this is very famous street food recipe especially i remember this frequently eating near my house and in trains. I love that sound when bandiwala mixes this puffed rice with spices and coriander.Aaahhhh... for me its mouthwatering.... For u???? Lets know how to prepare this dish...
INGREDIENTS
2-3 glasses murmura/puffed rice / maramaraalu
2 onions, chopped into small pieces
2 tomatoes, deseeded and chopped into small pieces
1/2 cup chopped coriander leaves
2-3 tbsp peanuts / moongphali / pallilu
Salt as per taste
2 tbsp oil
Juice of 2-3 lemons
1 tsp red chilli powder
1 tsp chaat masala powder
1/4 tsp turmeric powder / haldi
PREPARATION
- Take small cooking vessel, add oil. Add peanuts and fry them on medium flame until they change their color. Keep it aside.
- Remove seeds of tomato and chop into small pieces.
- Chop onions, coriander leaves and keep aside.
- Extract juice from lemon.
METHOD OF COOKING
- Take a big mixing bowl. Add puffed rice, onions, tomatoes, salt, redchilli powder, chaat masala powder, turmeric powder, roasted peanuts along with oil, coriander leaves and lemon juice.
- Mix well. Serve immediately with tea.
TIPS
- U can adjust spice powders, lemon juice as per your taste.
Hello all... HAPPY NEW YEAR to everyone :) Today i am back with another AndhraPradesh recipe that too a chutney recipe that is RIDGEGOURD PEEL TOMATO CHUTNEY.. In telugu we call it as BEERAKAYA POTTU TOMATO PACCHADI.. I am very excited to post this recipe as this is my first recipe in this new year and one of my all time favorite recipe. As you all know ridgegourd is very rich in watercontent, dietary fiber, vitamins and minerals. Already i posted before one method of ridgegourd chutney recipe. I prepared that with ridgegourd pieces. U can check it here by clicking this link. RIDGEGOURD CHUTNEY. Generally after peeling ridgegourd we throw away the peel. But today i am sharing with you chutney prepared with ridgegourd peel. Very tasty and simple to prepare. Addition of tomatoes, tamarind and tadka gives extra flavour to the dish. So lets know how to prepare this recipe...
Preparation & cooking time : 25 mins
Serves 4
INGREDIENTS
1/2 kg peel of ridgegourd, cleaned
3 tomatoes
Small lemon size tamarind, soaked
Salt as per taste
1/4 tsp turmeric powder
1/2 tbsp jaggery
5-6 garlic pods(optional)
3 tbsp oil
FOR TADKA/TEMPERING/POPU
2 Tbsp oil
1 sprig curryleaves
1 tsp urad dal / minapappu
1 tsp mustard seeds/rai / aavalu
1/4 tsp fenugreek seeds / menthulu
6-7 dried red chillies
1/4 tsp hing
PREPARATION
- Clean ridgegourd peel. Keep aside.
- Soak tamarind in water. Keep aside.
- Chop tomatoes into medium pieces. Keep aside.
METHOD OF COOKING
- Take a cooking vessel. Add oil. Once the oil is heat add ridgegourd peel, tomatoes. Mix well and cook until tomatoes turn soft and mushy and until ridgegourd peel changes its colour. Cook on medium heat. Turn off the flame and let it cool.
- In the meanwhile take tadka pan,add oil. Once the oil is heat add the ingredients mentioned above FOR THE TADKA. Let it fry. Tadka should not get burnt. Keep a look on it. Once it is done let it cool.
- Take a mixie jar, add fried ridgegourd peel-tomato mixture, soaked tamarind, salt, turmeric powder, jaggery, garlic pods and tadka.
- Grind into paste. If it is thick u can add some water and grind into paste.
- Transfer into serving bowl and serve with hot steamed rice with dash of ghee.
TIPS
- U can avoid garlic if you don't like the flavor. Its optional.
