Wattalapam

Ingredients( Serves 4 )
3 Egg
500 ml coconut milk
250 g jaggery
1/4 tsp cinnamon powder

Procedure:

Beat the eggs into fluffy texture and mix into coconut milk, jaggery and cinnamon powder.
Pour it into small bowls , steam it in steamer.
steam for 25 mins on low heat till the mixture is done.
Allow it to cool and refrigerate.
Serve cold.

Andhra Egg Masala

Ingredients:
4 hard boiled eggs
1 medium size onion
4 garlic cloves
1/2 inch ginger piece
2 small green chillies
1 1/2 tsp red chilli powder
1/2 tsp turmeric
1/2 tsp coriander powder
3/4 tsp garam masala
1/2 tomoto pureed
oil
1 cup green peas boiled
2 tbsp coriander leaves chopped
salt

Procedure:
blend onion, garlic and green chillies to fine paste.
Heat oil in Kadai , add paste and fry till golden brown.
Add all the spices and fry.
Now add the pureed tomoto and fry till oil leaves the sides of pan.
Add cup of water and cook till dry.
then add green peas and eggs.
again add a cup of water to boil. let it simmer for 10 mins.
remove with heat and garnish with coriander leaves.
Serve it with Dosa.
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Banana Theeyal

Today I made an authentic Andhra recipes which I had seen in some magazine. Bana Theeyal , Egg Masala, Dosa and Wattalapam ( Desert). Here's the recipe one by one.

Banana Theeyal
Ingredients ( Serves 4)
2 raw green bananas
6 small red chillies
1tsp corriander seeds
1/2 tsp cummin seeds
8 black peppercorns
1 cup grated coconut
8 curry leaves
1/2 tsp mustard seeds
14 shallots( small sambhar onions)
2tbsp tamarind pulp
2tbsp jaggery grated
salt
oil

procedure:
Peel and cut the bananas into 1 inch pieces, boil in water till tender and keep aside
Heat 3 tbsp oil in nonstick kadai, stir fry red chillies, corriander seeds, cummin seeds, peppercorns and coconut. fry till it changes colour and gives out an aroma. make a fine paste of this by adding enough water and keep aside
heat 2 tbsp oil in kadai , add curry leaves and mustard seeds. once they splutter, add shallots and saute till it changes colour
then add bananas and saute for 2 mins. add ground paste, tamarind and jaggger, salt and cup of water.
cook till the water dries and you get thick gravy.
serve hot with appams/ rice or dosa

Dahi Pav

This is my dear friend Rashmi's recipe. Very easy and yummy!

Ingredients: ( serves 1)
4 slices of pav/ bread
1/2 Cup of dahi
1 tsp red chilli powder
1/2 tsp of ammchoor powder
salt
1/2 tsp of Jeera powder
1/2 tsp of hing
1/2 tsp of rai
2/3 curry leaves
oil

Procedure:
In a bowl mix dahi, 1/4 cup of water, salt, jeera powder, ammchoor powder, chilli powder.
Heat 1 tbsp oil in nonstick frying pan, add hing , rai and curry leanes.
Once it crackles dip the bread pieces in dahi mixture and put it in frying pan.
Fry this on medium heat on both sides tillit turns golden brwn and crispy.
Serve it hot.

Spanish Omelette

This is an easy and yummy recipe of Spanish Omelette. I had it first few years back in POPTATES..WE JUST LOVE IT. It can eaten as weekend brunch or quick dinner.

Ingredients: ( Serves 1)
4 eggs
olive oil/ Butter/ Ghee
1 small onion
1/2 cup of milk
3-4 Mushroom Pieces
1 small green pepper
1 small tomoto
1 tbsp of black pepper powder
French rolls/ Onion Bruggets/ Brown bread
salt

Procedure:
Take a nonstick frying pan with deep bottom. Put 1 tbsp of olive oil, donot heat it much, add finely sliced onions, stir for 5 mins till it turns transluscent.
Add chopped mushrooms, they cook fast, remove it from the heat.
Take a Big bowl, beat the eggs with the milk, add salt and pepper powder.mix it propely. Add musrooms, onions, diced green pepper, tomotoes.
Heat the oil in same frying pan, put in the mixture on low heat, keep lifting the egges of omelette to pour the egg mixture down so that it cooks evenly.
Leave the omellete to cook for 10 mins.
When there is almost no liquid on the surface of the omelette turn it by putting a plate on top of the frying pan and turning it upside down. Put the omelette back in the pan.
To round the edges, turn the edges of the omelette inwards with a spatula. Let the omelette cook for another 5 minutes.
Serve it hot or cold with the breads. Enjoy!

Lassuni Chana Daal

This is a pakistani recipe. Few days back we had this Dal in a Pakistani restaurant, we just loved it. So here is the recipe with my version.

Ingredients: ( Serves 2)
1&1/2 cup chana dal
1tsp turmeric
1 inch ginger
5-6 cloves of Garlic
1 tbsp of chilli powder
1tsp Jeera
1/2 tsp of garam masala
oil
salt

Procedure
Boil the chana dal in five cups of water, turmeric and Ginger Piece till the dal is 3/4 soft. Do not Pressure cook otherwise it will become very mushy.
Add salt and remove ginger pieces from dal once boiled.
Add Garam Masala and stir.
heat oil in seperate frying pan. Add Jeera, garlic and chilli powder.Fry it for some time. Remove it from heat and pour the entire content in pot of dal. Imediately close the lid of the pot so that the aroma doesnot go off. Dont cook the dal once you have addded the masala.
While serving spread corriander leaves.
It can be eaten with rotis or parathas since it is not much watery.

Chicken Biryani

Chicken Biryani

Ingredients: ( 1 kg Biryani Serves 2- 3)

500g chicken pieces
500g Basmati Rice
3 Medium size Onions (125g)
3 Medium size Tomotoes (125g)
Yogurt/ Dahi Whipped 100 g/ 1/2 Cup
Oil 1/2 Cup
Ginger Garlic Paste 2 tablespoon/ 30g
3 Medium Size Potatoes ( 125g)
2 tbsp coriander powder
4 tbsp chilli powder
2 tbsp of jeera powder
1/2 tbsp of black pepper powder
5 big elaichies
1 big tez patta
2 sticks of dalchini
1/2 tbsp of jawatri powder
1/2 tbsp of fennel seeds ( saunf)
1/2 tbsp of aamchoor powder
4 laung
Paste of 2 small red plumps ( alu bukhara)
1/2 cup of finely chopped Corriander leaves
Salt

Raita:
1/2 Medium Size Onions
1/2 Medium size Tomotoes
1 Big Green chilly
1 Cup whipped yogurt

Procedure:
Clean and cut Chicken in small pieces
Wash and soak rice in water for 30 mins
Heat oil on medium high flame in nonstick Big Vessel, Add sliced Onions, Fry till it turns golden brown( keep stirring to avoid onions from burning otherwise it will give bitter taste)
Add finely chopped Tomotoes, fry till the mixture of onions and tomotoes becomes mushy.
Addd Chicken Pieces, Ginger Garlic Paste,potatoes and salt( add salt in proportion taste to this mixture only because rice will be cooked seperately with salt)
Fry for 5 Minutes, Reduce the Flame
Add alu bukhara paste, coriander powder, chilli powder, elachies, tez patta, black pepper powder, jeera powder, jawatri, laung, dalchini sticks, saunf and aamchoor powder
mix it well and fry for 20 mins till you see oil floating on top, that shows the masala is cooked properly
simultaneously in 3 cups of water add salt and rice. boil until the rice id 3/4 cooked. drain the water. here make sure that rice doesnot becomes too soft or else biryani will look like a khicdi or pulao.
add 1/2 glass of water to the chicken , let it simmer till the chicken and potatoes are cooked tender.
remove from heat. keep the vessel on the floor, spread layer of cooked rice evenly on masala without pressing much. sprinkle some food colour on top with corriander leaves.
keep the vessel on very low flame with the lid on top. keep something heavy on the lid so that the aroma doesnot go off.
Open the lid only when you wantto serve Biryani. You can mix the Rice and masala before serving or serve it as alayer by putting high serving spoon vertically on the edges and pull out scoops of biryani.
For Raita mix everythng with salt to taste. Also make raita just before serving or else dahi will start leaving water and raita will turn too watery.
Enjoy!

Bread Upma (Bread Crumble)

Hi Everyone this is my first recipe on my blog. Here's the recipe of Bread Upma. I usually make this when i need something to eat and I dont have much time on hand. Simple and tasty Bread Upma..

Bread Upma( Serving 2 )

Ingredients:
10 slices of Brown Bread or White Bread
1 small lemon
1 tsp mustard seeds
6-7 kaddipatta leaves (Curry Leaves)
2 small green chillies
1 tsp black pepper (optional)
1 tsp sugar
1 tsp oil
salt to taste
water

Procedure:
Crumble Bread slices in small pieces,
Heat oil in nonstick kadai
crackle the mustard seeds and kaddipatta
put finely chopped green chillies
fry for 2 mins thn put crumbled breads,
Add salt,sugar and black pepper.
Mix it well and sprinkle some water on it.
Close the lid and let it simmer on very low flame for about 5 mins.
Add grated coconut if you have or else serve it hot with some lemon juice.