Friday, April 18, 2008

Banana Halwa


4 very ripe bananas
1 T vegetable oil or ghee
2 T sugar
1 T chopped, unsalted, peeled pistachios
½ T chopped walnuts
Peel the bananas ,deseed and mash them
Put the oil or ghee in a nonstick frying pan and set over medium-high heat.
When the oil is hot, put in the mashed bananas.
Stir and fry for 5 to 6 minutes.
Turn the heat to medium and stir and fry for another 10 minutes or until the bananas have browned and turned to a kind of soft toffee.
Turn the heat to low.
Add the sugar.
Stir for another 30 seconds or until the sugar has dissolved.
Add the pistachios and walnuts and mix in.
Cool to room temperature, then cover with plastic wrap until serving time.

Wednesday, April 16, 2008

Hyderabadi Veg Biryani

Hmm..wt to tell abt vegetable biryani??itz one of da most favourite dish for every a days biryani is becoming more n more common but when it cums to hyd biryani....haa...wait for a while..!!itzz not as common as da other one,n 1ce u taste dat..u'll cum to know how biryani really tastes.v used 2 alott of hangout spots..especially Paradise 'coz itzz very near to our college,v used to celebrate lot of b'day parties over there......I missed those days really:((everyone used to order all da nonveg stuff but for veggies(like me) initially hyd biryani is not really tastey.......later i used hav biryani very common n i swear i really luv dat very much.I thnk everyone 1ce in thier lifetime should taste hyd veg biryani.

2cups Basmati Rice
100gm Beans
100gm Carrot
100gm Turnip
1/4cup Green peas
250gm Onion
2flakes Garlic
1/4" piece Ginger
2 Green chillies
2"piece Cinnamon
4 Cloves
4 Cardamom
Andhra moggu
1 Bay leaves
1/2tsp Salt
50gm Oil
100gm Ghee
1/4cup Chopped Cilantro leaves
1/4cup Chopped Mint leaves
20gms Cashew nuts
1/2 cup Salt bread (optional)

Wash rice and drain. Slice beans, carrots and turnip into thin long pieces. Cook these vegetables with green peas and keep aside.
Slice 1/3 of the onions and keep aside. Grind the remaining onions, ginger, garlic and green chillies into a fine paste. Dry roast andhra moggu and coarsely grind it along with half quantity of cinnamon, clove and cardamom.
Heat oil and ghee in a vessel and roast bay leaves and the remaining cinnamon, clove and cardamom. (Reserve some ghee for frying cashew nuts and salt bread) Add sliced onion and saut till golden brown. Add ground paste kept aside and fry.
When it's done, saut well with ground cinnamon and add rice, fry for a while. Add salt to taste along with 4cups of water and mix well. Close the vessel and cook the rice on a low heat. When it is done add the cooked vegetables and boil for some time. Finally add chopped cilantro and mint leaves.
Cut the salt bread into fine pieces and deep fry in ghee or oil until they become crisp and brown. Fry cashew nuts in the same ghee.
Before serving the biriyani, garnish it with fried cashew nuts and salt bread.

Saturday, April 12, 2008

Oats Dosa.....

oats 1 cup
green moong dhal 2 cups
green chillies 6 to 8
salt to taste
chopped coriender
oil for preparing dosas
Drain the water from the soaked dhal add all the ingredients and make a smooth paste adding little water in a blender.
Add chopped coriender and prepare dosas on a nonstick tava.
Goes well with Peanut chutnety........
Tips:This is a very nutritious and a healthy break fast adding chopped onions, grated carrots or chopped coloured capsicums makes it more nutritious and colour ful!!

Kaddu ki Kheer/Bottle Gourd Kheer

dis is sweet very spl in Hyderabad,as im a hyderabadi.....i tuned on to prepare dis very often.....

• 4 Cups grated kaddu
• 1 Tin condensed milk
• 2 Liter milk
• 2 Cups sugar
• 1/2 Cup soaked sooji
• 2 tsp Vanilla essence

•Boil the milk.
•Add grated kaddu and cook till it turns soft.
•Mix condensed milk and sugar well.
•Once the sugar is dissolved, add soaked sooji.
•Cook it for more 15 minutes.
•Add vanilla essence.
•Serve chilled

Chole Bhature/Channa Bhatura

Hi,this is my first post n im starting wid chole bhatura(since dis izz my fav dish) n i hope everybody is very acquainted wid da dish n der izz no need of intro.......:))

White/kabuli channa - 500 gm
2 tea bags
3 medium sliced onions
3 medium slice tomatoes
1 tbs ginger garlic paste
3-4 green chilly
2 piece moti elaichi
2 tbs dhania powder
3 tbs black jeera powder
1 tbs garam masala
1 tbs jeera
1/2 tbs amchur powder (dried mango powder)
1 stick of dal chinni
salt to taste
red chilli powder to taste.
2 TBSN oil.
2 cups maida
1/2 cup sooji
salt to taste
1 tsb ajwain
1/2 tsb baking powder
2 pinch baking soda
1 cup yogurt
oil for deep fry.
Cooking Instructions:
1. Previous night make a dough for bhature. Mix all the ingredients of bhature. Make dough with the help of water. It should not be very tight or very soft. Leave it in the kitchen, not in the refrigerator.
2. Boil channa with water, salt, moti elaichi, jeera powder and 2 tea bags.
3. Take a Kadahi or any cooking pan. Heat 2 tbsn oil, add jeera, dalchini and onions. fry it till onions get light brown and then add ginger garlic paste, after 20 seconds put sliced tomatoes. Cook them till the oil separates.
4. Add dhania powder, garam masala, amchur powder, red chilly powder, salt and channa with small amount of water. Cover them and cook it for 5- 10 minutes. And your punjabi chhole are ready.
5. To make bhature heat oil for deep fry. Make small balls from the dough and flatten them with belan like chappaties. Deep fry them in oil and serve with hot chole and salad.
Tip:- If you are not aware of amchur powder put some tamarind paste or lemon ,if you want more gravy, increase the tomato and onions.