MASALA VANKAYA KURA / NUNI GUTHI VANKAYA KURA

This curry is one of the most prominent delicacies from the coastal Andhra Pradesh. It is very tasty and goes well with rotis and rice too. Some call it as Guthhi Vankaya Masala curry and some as Nuni Vankaya.(Some call this as Bagara Baingan, but some of the ingredients differ.) This curry tastes yummy with steamed white rice along with its thick gravy.

Ingredients:

Brinjals 250 gms.
The brinjals are to be vertically splitted with the ends intact..and place them in water.
Chopped onions 1/2 cup
Ground nuts 1/2 cup
Corriander seeds 4 tsp
Jeera 1 tsp
Garlic 6 pods
Chilli powder 2 tsp
Cloves 3 to 4 nos
Salt to taste
Cashew nuts 10 nos
Dry coconut shredded 1 tbsp
Tamarind paste or Tomato paste - 1 tbsp

Method :

• Place a pan on the stove add 1 tsp oil and fry ground nuts, dhania seeds, garlic, cashew nuts, grated coconut, well.
• Let them cool and grind them in to a paste along with chilli powder, salt, tamarind paste /tomato paste, onion and jeera.

COOKING ON STOVE TOP:

• Place a pan on the stove and add 2 to 3 tbsp oil,..
• Mean while stuff the ground mixture in the Brinjals.
• After heating the oil in the pan  for 2 to 3 minutes, place the stuffed brinjals in the pan, add 1 cup of water and cook in a low flame with the lid covered until done..
• Stir in between to ensure that the masala is evenly cooked without getting burnt.
• It will take up to 40 minutes in low flame.
• Transfer into a serving bowl and serve hot with rice.

COOKING IN MICROWAVE:

• Place a micro safe bowl,add 1 tbsp of oil to it,and also add the stuffed brinjals  and 1 cup of water.Mix well and place in micro high 900 W for 4 minutes.
• Remove outside and mix well, now micro at 540 W say 60% for 15 minutes, remove it outside.Stir it every five minutes.
• Lastly mix well and sprinkle 1 tbsp of water(if u want more gravy type add a little more water) and micro low at 180W for 5 more minutes.
• If u want it softer microwave it for 2/3 minutes extra.
• Stuffed spicy brinjal is ready to eat.

BREAD - PAV

Ingredients:

• Maidha-250 gms
• 2 tsp extra maidha for kneading
• Yeast(dry)-10 gms or 2 tsp
• Sugar 5tsp
• Salt 1 tsp
• Oil 5 tsp
• Water-135 ml

Procedure:

• First of all heat water in a micro at 900w high power for 20 seconds.By the time the temp should be around 45 degrees  c.
• Now add sugar, mix well, and keep it aside for 15 minutes by covering the dish with a lid allowing it to ferment.
• After 15 minutes check the yeast solution,by this time it will ferment itself and multiplying itself, by eating the sugar ,look like small bubbly layer. Now add salt and oil 2 tsp also.
• Next add maidha in low quantities into the yeast solution, and mix it with a hand mixer, for mixing it evenly.
• Knead the maidha ball for approximately 10 minutes or until it turns soft to touch. Powder your hands with maidha to prevent the dough from sticking to your hands
• Apply 1 tsp of oil  to it and place it in a covered dish, it can also be wrapped in a plastic sheet, and leave it for an hour.
• After one hour it will be double in size, punch with your fist on all sides of the maidha mixture, and remove air. Again knead it for 3 to 4 minutes.
• Make 6 round balls and knead each ball well. Make in to flat shape amidst your both hands,and now from all sides turn upside down and tuck it and roll in to a ball shape.
• Prepare all the balls in the same manner and place in a cake tin (non stick tawa given along with microwave) cover with a plastic cover loosely for 1 hour, it will be doubled in size.
• Apply milk on pavs with a flat brush.. (Eggetarians can apply egg wash)
• Pre heat the microwave in convection mode for 180 degrees.
• Then bake in convection mode for 30 minutes in 180 degrees C..
• After removing  it outside apply a drop of ghee/oil to the pavs..
• They are ready to eat, either with bhaji or as a burger with any patty/cutlet. 

BASIL GINGER SOUP

BASIL- GINGER SOUP
Basil ginger soup- which is also called as Thulasi allam soup is very good for winter evenings. This recipe is passed to me from my grand mother. This hot soup is very soothing and can help to prevent cold / alleviate sore throat.

Ingredients:

• Basil / Thulasi leaves- a handful
• Ginger / allam paste- 2 tbsp
• Water - 2 cups
• Corn powder -1 tbsp (mix with 2 tbsp water and keep aside)
• Cardamom powder of 3 nos
• Pepper powder 1 tsp
• Salt to taste

Method:

1. Place basil / thulasi leaves, ginger paste,water, cardamom powder along with pepper powder and salt in a microwave safe glass bowl.Micro high for 5 minutes.
2. Remove it outside and add  corn powder(mixed in 2 tbsp water) to this boiled soup and stir well .
3. Again micro high for  5 minutes and remove it outside and mix them well.
4. Now again place the soup bowl in microwave and micro at minimum temp 180 W for 3 to 4 minutes.
5. Switch off and remove it..Cover with a lid and set it aside for 5 minutes and serve hot..
6. Do not filter, drink as it is.It can be directly boiled on stove top  for 15 minutes and can be had.

Its a very hot yummy soup for cold / sore throat.This can be given to children as well  in very limited quantities with less pepper powder.

PANCH DAAL-KHICHDI

PANCH DAAL KHICHDI

Panch daal -khichdi, a very healthy recipe full of protiens. It is necessary for every adult to have it atleast weekly twice..its very healthy for both children and elders.
Ingredients:

• Rajma-50 gms
• Channa -50 gms
• Kabuli channa -50 gms
• Moong daal -50 gms
• Urad daal(black gram)-50 gms
• Each variety 1 small cup, Soak them each seperately in different dishes

• Basmathi rice 50 gms
• Green chilli 3 nos
• Ginger garlic paste 1 tsp(optional)
• Raw coconut 2" piece
• Onions2 nos(chopped)
• Oil 3 to 4 tbsp
• Garam masala powder 1/2 tsp
• Ghee 1 tbsp( optional)
• Salt
• Water for cooking

For paste:
Grind green chillies ,raw coconut ,and ginger in to a paste.

  

Method:
Wash the soaked daals and micro  half boil  them in a micro safe bowl  at high 900 watts for 10 minutes by adding 3 glasses of water.
Stir twice in between.Keep aside by covering with a lid.
Place oil in another micro safe bowl and add chopped onion and micro at 900 w for 2 minutes.
Remove outside and mix well.
Now add green chilli,coconut, and ginger paste ,garam masala powder and mix well.
Again micro high at 900 w for 1 minute.
Now add daals ,ginger garlic paste,ghee,stir well and micro high at 900 w for 2 minutes.
Lastly add  pre washed basmathi rice amd micro  high for 1 min .
Now add salt and water and micro high for 21 minutes.
Stir atleast twice in between..
Remove outside and cover it with a lid, to settle for 15 minutes.
Then serve  with any raitha or chutney/curry..

RAJMA CURRY

RAJMA CURRY
Rajma curry - punjabi vegetarian dish is a very tasty recipe which can be served along with roti's or chapathis and steamed rice.It is not only popular in north India ,but all over for its taste..

Ingredients:

• Rajma 1 cup
• Chopped onion 1/2 cup
• Chopped tomato 1/2 cup
• Jeera 1/2 tsp
• Cloves and cardamoms (Adjust  the amount according to your intake of spice levels)
• Oil 1 to 2 tbsp
• Cilantro
• Ginger garlic paste 1 tsp
• Green chilli slits..of 2 nos.
• Chilli powder - 1 tspn
• Dhania powder - 1/2 Tspn
• Garam Masala - 1 Tspn
• Turmeric/ haldhi- 1/4 tspn
• Salt - To taste

Method:

•  Soak Rajma for atleast 12 hours, and pressure cook it for 3 whistles.
•  Take some oil into pan then add jeera, cloves, elaichi, ginger garlic paste, onions(only fry half the amount of onions) after the oil is hot.
• In the meanwhile grind the tomato and other half of the onions to paste.
• After the onions are translucent add green chilli slits, curry leaves,tomato and onion paste, haldhi, chilli powder, salt, garam masala, dhania powder and saute well. 
• We can add a cup of water to get the gravy now.
• Finally add boiled rajma and simmer for 10 more minutes and switch off the stove.
• You can garnish it with corriander leaves and serve it with rice/ rotis.

Method for Microwave cooking:

•  Soak Rajma for atleast 12 hours,and boil in a microsafe bowl with 3 to 4 cups of water for 15 minutes in micro high . .Check for every 5 minutes and keep it aside..
• Place 1 tsp oil in a micro safe bowl ,and add half of the chopped onions,and place in micro high(900 w) for 2 minutes.
• Stir once.If you want u can keep for 30 seconds  more  in micro high.
• Remove it outside,let it cool mix well and grind with tomatoes into a paste.
• Now add the remaining oil in to another micro safe bowl,and micro high it for 30 seconds.
• Next add jeera,cloves 2 nos and elaichi 2 nos,ginger garlic paste,and the remaining of chopped onion pieces  in to the oil and micro high fry for 2  minutes. Stir once in between.
• Remove it outside and add green chilli slits,and curry leaves,tomato and onion paste and mix well,again micro in 180 w minimum temp for 2 minutes.
• Now add  1 cup of water and let the mixture cook for 3 minutes in micro high , stir once in between.
• Lastly add the boiled rajma mixture and mix well,micro high in 900 w for 5 minutes,cook for 2 more minutes
• Finally add haldhi,chilli powder , salt,garam masala ,dhania powder  and micro in minimum temp for 3 to 4 minutes..Remove it outside ..Let it cool,garnish with cilantro leaves before serving..

SAGO KHEER / SAGGU BIYYAM PAYASAM

SAGO KHEER
Sago / saggu biyyam 1 cup
Washed and soaked  in water for 4 hours
Milk 2 cups
Sugar 1 cup

Saffron (kumkuma puvvu)a pinch
Dry nuts 1 tbsp
Raisins 1 tsp
Ghee 1 tbsp
Elaichi powder 1 tsp
Method:
First of all place 1 tsp of ghee in a micro safe bowl and heat it for micro high at 900 degrees watts for 30 seconds.
Remove it outside and stir well.Then add dry nuts and micro high it for 2 minutes and keep it aside..
Boil milk in another micro safe bowl in  micro mode  at 40% heat(medium 360 degrees watts) for 10 min.
By then the  milk starts boiling then add sago and cook for 4 minutes in micro at 60 %(540 degrees watts).
Stir in between for one time.
Then remove outside and stir well and now add the sugar,and   dry nuts which were already fried and mix well.
Again cook  at micro in 540 degrees watts i.e. 60% for another 4 minutes.
Remove outside and now lastly add saffron and elaichi powder ,stir well and again micro it in minimum that is 180 degrees watts for another 2 to 3 minutes.
Remove it outside and let it cool.Serve chilled..

STAR FRUIT-SWEET & SOUR

STAR FRUIT - SWEET & SOUR
Star fruit-sweet and sour chutney is very delicious.I experimented it and its very yummy with dosas,chhapathis  and especially with  curd rice etc ..especially the sweet n sour ,tangy taste

is so yummy which one can try it easily for its taste..
Materials:

Chopped star fruit  1 cup
Sugar half cup
Jeera 1/2 tsp
Mustard seeds 1/2 tsp

Red chilli  1 full Salt Oil 1 tsp
Hing a pinch
Oil 1 tsp

Method:
Place mustard seeds, chilli slits,jeera powder,hing,with 1 tsp oil and micro high for 2 minutes.Mix well once in between.Now add chopped star fruit and 50 ml of water and micro high for 5 minutes.
Next add sugar and mix well.Now lastly micro in 80% for 6 mins.Mix well removing it outside,now if u feel it to be more thicker micro it for another 2 to 3 minutes.Remove outside ,mix well and let it cool.
Transfer it in to another bowl and freeze it.Serve it chilled..

MIXED FRUIT JAM

MIXED FRUIT JAM
Mixed fruit jam,is a tasty recipe liked by most of the children in between bread slices ,or rotis or dosas and puris..
Materials:
Apple 1 no
Banana 2 nos
Black grapes A hand ful

Mango jelly-sundried-3 inch piece
(Mamidi Thandra)
Sugar 1 to 2 cups
according to your choice

Condensed milk 2 tbsp
Method:
Wash the fruits except banana and mango jelly.Next wipe them dry and cut all of the four items in to pieces (even the mango jelly to be made into pieces)
Now grind all of them in to paste without adding water.
Take a micro safe bowl and grease with ghee.Then add the mixed fruit paste in to it.Then micro high it for 4 minutes.Mix once by taking it outside.
Next add sugar and condensed milk and again micro high for 9 minutes,mix in between two to three  times..By this time it will be dried to much extent.
Next mix it once and micro it for 360 degrees for 2 minutes..

Lastly micro it in low 180 degrees for 2 minutes and remove it outside.Let it turn cool then store it..

It will remain for more than 1 month in fridge..I didnot add colour and essence,but u may add if u like......Due to the addition of dry  mango jelly,the jam acquaired a yummy taste..Surely try this home made jam for your kids..

APPLE BANANA HALWA

APPLE BANANA HALWA
Today i wanted to do some new variety,hence i tried this,i have done only with apple and banana as i had only these 2 items handy..but it came out very tasty..
Materials:
Apple 2 nos

chopped with skin
Banana 1 no
Sugar 100 gms

Condensed milk 2 tbsp
Ghee 3tsp
Dry nuts 1 tbsp

Food colour 1 pinch optional
Method:
Chop the apple into  pieces along with banana pieces and grind into a paste without adding water..

Now grease a microwave bowl with a tsp ghee and place the apple paste ,and microwave high for 4 minutes.
Remove the bowl out after 1 minute,stir it well and add condensed milk,along with sugar and again micro high for 6 minutes.
Remove it ,and add 1 tsp of ghee and a pinch of food colour,stir well and again place the bowl in oven.
Now lastly micro high for 5 minutes.
Now place 1 tsp of ghee in another bowl and micro high for 30 seconds.
Remove it outside and add dry nuts and micro high for 1 minute.
Now add the fried nuts in to the apple halwa bowl and mix well.
Lastly garnish with a few nuts..

Serve hot..

BASUNDHI/FLAVOURED CHILL MILK

BASUNDHI
WISH ALL OF MY FRIENDS A VERY HAPPY DIVALI..
Basundhi ,is a famous chilled flavoured milk recipe liked by most of the people..it requires patience and take more time..But i did it in microwave and it lasted me just less than half an hour..Mothers can make this recipe sweet chilled milk  and let their children have it without making fuss..
Materials:

Milk 500 ml
Sugar 1 cup
Khova 1 tbsp/condensed milk 1 tbsp
Elaichi powder/essence
Saffron a few strands
Dry nuts 1to 2  tbsp
Method:
Place half spoon of ghee in a microsafe bowl and micro high for 30 seconds.Remove it outside and add the dry nuts/fruits as per your choice and micro high for 1 minute.Keep them aside.
Boil milk(micro  in 360 degrees) in a microsafe bowl for 20 minutes,stir for every 3 to 4 minutes..I prefer to boil in low heat, to avoid milk not to spill ..By this time the milk will be boiled and reduced a little .Remove it outside,and add khova/condensed milk,sugar,saffron,and dry nuts and elaichi powder.
Let it boil for another 10 minutes in low heat only.(stir for every 2 minutes)
Thats all,remove from oven and mix well .Let it cool.After it is cool,place the milk in a refrigerator and freeze it for atleast 3 to 4 hours and serve..

A tasty chilled and flavoured milk with light colour of saffron will be ready with dry nuts to drink.Both elders and Children like it a lot..tasty and yummy..

KESAR BHATH

KESAR BHATH
I made this for the first time in micro wave,it was fine and a super fast recipe done with in minutes of time.And the 2 chhota bakhras in my home enjoyed it a lot..
Materials:
Suji ravva 1 cup
Sugar 1cup
Ghee 2 tbsp
Elaichi powder
Dry nuts 1to 2  tbsp

Food colour
Condensed milk 2 tbsp
Water 3 cups
Method:
Place 1/2 tsp of ghee in a microwave safe bowl and micro high  it for 30 sec.
Then after it is heated add dryfruits and again micro high it for 1 min.
Remove the dry fruits and keep aside,retain the left over ghee.
And add suji ravva and micro high it for 2 min,in the mean while after 1 min mix it once..
Remove it into another plate,now add sugar and water in the micro wave bowl
and micro high it for 6 minutes.
After microing it for 3 min  add colour,and condensed milk mix well.
Then again micro it for 3 mins.
Then add the roasted suji ravva and mix it well without forming lumps.
Again micro high it for 2 minutes.Then remove it outside.
Now add ghee and fried dry fruits and micro it in medium 40%(360 degrees)
for 1 to 2 min..
Remove it and serve .

Totally i microwed it for 30 sec+1 min+2 min+6 min+2 min+lastly 2 min in medium..so totally 13 and 1/2 min..

PALU PAYASAM / MILK KHEER

PALU PAYASAM / MILK KHEER
Palu payasam is a delicious variety of payasam,very tasty especially children love it..
Materials:

Milk - Half litre
3% milk

Rice - 50 gms

Sugar- 125 gms

Elaichi powder- 1/2 tsp
Dry fruits - each 1 tbsp


 (cashew,badam and raisins)

Condensed milk-2 tbsp

Colour

Essence 4 drops

Method:

Wash and soak rice for 20 min.
After 20 min,take off the excess water and grind into a paste
Take a micro safe bowl,add 2 tsp ghee and micro it for 30 seconds.Remove it ouside and add the dry fruits and again micro it for 1 minute,take out and keep aside.
In a big  microsafe bowl,boil milk  at 40 % for 10 min,in between stir it thrice,beware while boiling milk or it may spill out.
Add rice paste and sugar to the boiled milk,and micro it in 60% for 4 min.
Remove it outside and stir it then again micro it in 60% for another 4 min.
Remove it outside,again stir it,now add the  condensed milk ,stir it well,and micro it for another 3 min.
Lastly remove it ,and add essence,colour,elaichi powder,and fried dry fruits and micro it in 40%for 5 minutes.
Mix it twice ,in between,and garnish it with dry fruits.
Pala payasam thickens to semi solid consistancy after it is chilled.But if u need it to be in thin consistancy micro it for only 3 to 4 minutes in 40 %,and lessen the rice quantity a little in the beginning itself..

Serve chilled..