Wednesday, November 30, 2011

Persimmon Honey Yogurt Pomegranate Verrine

Ingredients :
Thick Yogurt : 1 cup
Honey : 3 tbsp
Pomegranate seeds : 1/2 cup
Ripe Persimmon : 2 cut small cube size
Cinnamon : pinch

Method :

. In a bowl mix the Yogurt and Honey then Refrigerate for 10 

. In a Glass Layer the Persimmon fruit then Yogurt then
  Pomegranate . Again add another Layer of
  Persimmon,Yogurt and Pomegranate and then sprinkle 
  some cinnamon.

. Chill for 15 - 20 minutes and serve as a Dessert.

Tuesday, November 29, 2011

Black Eyed Beans Curry (Alasandalu kura)

Ingredients :
Black Eyed Beans : 1 cup
Onion chopped : 1
Tomato Chopped : 2
Green chillies : 2
Garlic Paste : 1 tsp
Mustard seeds : 1/2 tsp
Turmeric : 1/2 tsp
Coriander powder : 1 tsp
Chilli powder : 1 tsp
Peanut powder : 1 tbsp(Optional)
Curry leaves 
Salt to taste
Oil : 1 tbsp

Method :

. Soak the Black Eyed Beans for  4 hrs. Boil the beans with
  water and salt  cook until soft (or) Presser cook for 3

. In a pan Heat a tbsp of oil add mustard seeds splutter them
  add the chopped onions, Cuury leaves and Green chillies
  saute it till light brown.

. Add the Garlic paste saute it  and add Coriander
  powder, Chilli powder, Turmeric and peanut powder mix it
  well and saute for a minute.

. Now add the chopped Tomatoes mix it well and cook till
  tomatoes become pulp.

. Now add the boiled Beans along with water add some salt 
  and water and cook for 5 - 10 minutes in medium flame.
  (Mash some beans for thick gravy).

. Garnish with Cilantro and serve with Rice or Roti.

Monday, November 28, 2011

Masala Egg Curry

Ingredients :
Boiled eggs : 5
Onion paste : 1
Tomato paste : 1 
Ginger : 1 tsp
Garlic : 1 tsp
Coconut : 2 tbsp
Poppy seeds : 1 tbsp
Cloves : 2
Cinnamon stick : 1 inch
Coriander powder : 1 tsp
Chilli powder : 1 tsp
Turmeric powder : 1/2 tsp
Chicken masala : 1 tbsp
Salt to taste
Bay leaves : 3
Curry leaves : 5

Method :

. Make a paste of Coconut, Poppy seeds, clove and

. In a pan heat a tbsp of oil add the bay leaves, clove and
 Cinnamon fry a minute. Now add the onion paste and curry
 leaves saute it till the raw smell goes out add the ginger - 
 garlic paste and saute it for 2 minutes.

. Add the coconut, Poppy seeds paste and let it cook for 5 minutes add the coriander powder, chillie powder, and  turmeric mix it well and cook 2 minutes. Now add the tomato paste and salt cook for 5 minutes.

. Add the cup of water and chicken masala powder and cook for 8 minutes, Now slit the boiled eggs 3 sides with knife and add it in to the  gravy and mix it well  cover the lid cook in medium flame for 10 minutes.

. Garnish with cilantro and serve with plain rice or jeera rice.

Ragi Rotti ( Finger Millet Roti)

Ingredients :
Millet Flour (Ragi flour) : 2 cups
Onions chopped : 1 cup
Carrot gratted : 1 cup
Cilantro : 1/4 CUP
Green Chillie Paste : 1 tsp
Roasted Peanut Powder : 3 tbsp
Cummin seeds : 1 tsp
salt to taste 
Curry leaves : 2 tbsp

Method : 

. In  a Bowl Mix all the Ingredients by adding enough water.
  Make a soft dough and divide small balls.

. In a plastic sheet grease some oil and place the dough and 
  pat it in to thin rotti.

. Heat the tawa and place rotti add few drops of oil
  around the rotti cover the lid and cook in both sides in 
  medium heat.

. Serve hot with Butter and coconut chutney or Onion

Saturday, November 26, 2011

Oat Flour Persimmon Chocolate chip Muffins

Ingredients :
Oat Flour : 3/4 cup
Whole Wheat Flour : 1 cup
Persimmon slices : 1/2 cup
Sugar : 1/2 cup
Yogurt : 2 tbsp
Soya milk : 3/4 cup and 3 tbsp
Oil : 3 tbsp
Baking powder : 1 tsp
Salt : 1/4 tsp
Chocolate chips : 1/2 cup

Method :

. Pre-Heat the oven to 400 degrees for 15 minutes.

. In a Bowl add the all the dry ingredients Oats flour, Wheat 
  flour, Sugar, Baking powder and Salt mix it well.

. In a bowl add the milk, Yogurt, Oil whisk it well, Now add
  the Peal and small sliced Persimmon mix it well.

. Now add the wet ingredients in to the flour mixture and stir 
  it well until fully combined (Don't Over mix).

. Add the chocolate chips and mix it well.

. Now fill the batter in to Muffin cups each 2/3 cup full.

. Bake in the pre-heated Oven for 18 - 20 minutes or until
  golden color comes. 

. Place the wooden tooth pick in center it comes clean its
  done take out of the oven let it cool and remove from cups 
  and serve.

Tuesday, November 22, 2011

Egg Plant Peanut masala curry / Vankaya Masala

Ingredients :
Egg plant / Vankayalu : 6
Onion chopped : 1
Small Tomato chopped : 1
Roasted Peanuts : 1/4 cup
Roasted Sesame seeds :  3 tbsp
Ginger : 1 inch
Garlic : 2 cloves
Tamarind Pulp: small lemon size
Turmeric : 1 tsp
Coriander powder : 1 tsp
Chilli powder : 1 tsp
Mathi powder : pinch
Cinnamon : 1 inch
Cloves : 2
Salt to taste
Oil : 2 tbsp
Mustard seeds: 1 tsp
Curry leaves : 5
Hing : pinch

Method :

. First Grind the Roasted Peanuts, Sesame seeds, Cinnamon,
  Cloves, ginger, garlic, Coriander powder, Chilli powder,
  Mathi powder, turmeric, salt and Tamarind Pulp.

. Cut the Eggplant in to + shape and stuff the grinded paste
  and remaining paste keep aside.

. In a Pan heat oil add the Mustard seeds splutter them, Now
  add the Onions saute it and add the tomato, Curry leaves
  and Hing.

. Now add the grinded peanut paste and saute it for 5

. Now add the Egg plant saute it 5 minutes in low
  flame, Now add the grinded paste and mix it well and cook
  for 5 minutes up to oil comes out.

. Add about 1 glass of water mix it well and cover the lid
  and cook in low flame up to 20 minutes.

. When the Egg plant cooks the curry turns thick mix it well
  and switch off the flame and Garnish with Cilantro.