Eggless Chocolate Brownie Cupcakes

Temperature has dropped down drastically since last 48 hours due to Cyclone Laila. Cool weather prompted me to bake some eggless brownies. I more or less followed this eggless chocolate brownies recipe from Chow Times and it didn’t disappoint. Rich, with melt-in-the-mouth texture, these brownies are to die for.

Eggless Chocolate Brownie Cupcake Recipe

Preparation: 10 mts, Baking: 30 mts

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Ingredients:
3/4 cup powdered sugar
1 tsp cornstarch
1/2 tsp baking soda
pinch of salt
1/2 cup unsweetened cocoa powder
1 cup maida
1 cup thick buttermilk
1/4 cup melted butter or vegetable oil
2 tsps instant coffee pwd mixed in a tbsp of hot water
1 tsp vanilla essence
1-2 tbsps toasted chopped nuts (optional)

1 Preheat oven to 175 degrees C. Grease and flour an 8 inch square pan and line with butter paper.
2 In a bowl, sieve maida, cocoa, powdered sugar, cornstarch, baking soda and salt. Keep aside.
3 In another bowl, combine melted butter, buttermilk and coffee mixture. Add the vanilla essence. Mix in the cocoa-flour mix using a wooden spoon until no trace of flour is left. Spread batter into prepared pan.
4 Bake in preheated oven for 28-30 minutes.
5 Cool on a wire rack. Dust with powdered sugar (optional). Cut into squares at room temperature. Serve with a scoop of ice cream.
I spooned a part of the cocoa batter into cupcake liners till three fourth full and baked for 23 mts.

kheema pasts

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Ingredients
Pasta - 2 cups
Kheema - 1 lb (Any ground meat like ground chicken, turkey, beef or pork. For vegetarian version, soya granules can be used)
Vegetables  - 1 cup (Any vegetables like carrot, celery, green leafy vegetable, capsicum etc can be used can be used. I've used beet leaves in this.)
Onion - 1 (Finely chopped)
Ginger - Garlic Paste - 1 tblsp
Tomato puree/ Tomato sauce - 2 tblsp
Chilly Sauce - 1 tblsp
Corriander Power, Cumin Powder, Fennel Powder - 1 tsp each
Garam Masala - a pinch
Turmeric Powder - a pinch
Butter/ Oil - 1 tblsp
Salt - as needed
Cilantro - handful (finely chopped)
 
Method
1. Bring a big potful of water to boil. Add little salt to it and add the pasta. Let it cook according to the package instructions.
2.  In the mean time, heat the oil/butter in a pan, add the kheema and let it cook for 5 minutes until the meat is cooked.
3. Add chopped onions and ginger garlic paste and fry for another 5 minutes.
4. Add tomato puree, chilly sauce and all the dry masala powders (corriander, cumin, fennel, turmeric powder and garam masala).
5. After 2 minutes add the vegetable that you want to add and required salt and let it cook for few minutes till the vegetable is cooked.
6. Finally add the cooked pasta and toss everything together. Add some finely chopped cilantro and serve. You can even add some shredded cheese while tossing the pasta.

chicken burger

Ingredients

• 350 g minced chicken
• 1 tsp white pepper powder
• 1 onion -minced fine
• 1 garlic clove-pasted fine
• 1 tsp salt
• 2 tsp maida
• 1 tbsp cornflour-pasted thick in 1 tbsp water
• 1 egg white
• 1 dry bread slice-pulsed fine
• 1 tbsp grated carrot
• 1 tsp coriander leaves
• 100 gm salted butter
• 4 burger buns
• 4 lettuce leaves
• 4 cheese slices
• 1 big tomato-sliced thinly 8 nos.
• 1 cucumber-sliced thin 8 no.s
• 2 boiled eggs - de-shelled and sliced using egg slicer
• 2 tbsp refined oil

For burger dressing:(mix these ingredients well)

• 2  tbsp mayonnaise + 1 tbsp tomato ketchup + 2 tsp chilli sauce + 1 tsp mustard sauce + 1 tbsp garlic-tomato sauce

To accompany it:

• 5 tbsp burger dressing
• 1 cup baked beans-tinned 
• 2 (potato) French fries.
• 1 cup Coleslaw (done with 50gm grated cabbage,15 gm grated carrot,3 tbsp mayo,2 tsp sugar,1 tbsp fresh cream and 1/4 tsp salt).
• 4 chilled soft drinks

1. Mix the first11 ingredients(from minced chicken to coriander leaves) in a large bowl and set aside for 15mins to marinate.
2. Melt 2 tsp oil in a pan and stir-cook the marinated chicken with the marinade for 4-5 mins on good flame till dry.Turn off the flame and allow it to cool.
3. Use burger bun size mold to cut the minced chicken into round sized burger.Shallow fry these chicken burgers using the remaining oil in a Tawa till slightly brown on both sides.Keep this aside.
4. Cut the burger buns horizontally and spread butter over them.Toast these buns on both sides till golden brown for 20 secs on low flame each side.
5. Apply 1 tsp burger dressing on a burger bun.Place a cheese slice over the bun spread 3 egg slices,then place one lettuce leaf over it,apply 1 tsp mayonnaise,then place 2 tomato slices and over it place cucumber slices.Sprinkle 1/4 tsp white pepper and a pinch of salt.Close it with a bun.Insert a toothpick on top.
6. Similarly do 3 more chicken burgers.
7. Serve these Chicken Supreme Burger with the above mentioned accompaniment.That's all!.Enjoy ur delicious meal!.
8. Note: This can be packed for Lunch.

lasagana

Ingredients

• 1 pound sweet Italian sausage
• 3/4 pound lean ground beef
• 1/2 cup minced onion
• 2 cloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (6.5 ounce) cans canned tomato sauce
• 1/2 cup water
• 2 tablespoons white sugar
• 1 1/2 teaspoons dried basil leaves
• 1/2 teaspoon fennel seeds
• 1 teaspoon Italian seasoning
• 1 tablespoon salt
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped fresh parsley
• 12 lasagna noodles
• 16 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 3/4 pound mozzarella cheese, sliced
• 3/4 cup grated Parmesan cheese

Directions

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
3. Preheat oven to 375 degrees F (190 degrees C).
4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
5. Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

ulava charu

Ulava Charu

“Ulava Charu” in the winter! There couldn’t be a better time to enjoy this steaming hot delicious Andhra soup with rice!
Rasam or Chaaru is a South Indian soup prepared with tamarind water, tomatoes and pepper, coriander, garlic and other spices and tur dal. It is eaten with rice, or can be had as a soup. In a normal South Indian meal, rasam or chaaru is a must.
Horse gram or ulavalu (Telugu), Kulith (Hindi) and Kollu payiru (Tamil) is a staple lentil of many South Indian farmer families. It is a small, flat, oval bean with a dark rusty tan color with an assertive earthy flavor. Horse gram is believed to prevent the formation of stones in the kidney and for those with the problem, consuming boiled horse gram water for one month will help to dissolve the urinary stone and can help cure it without surgery. It is also believed to be beneficial for cough and phlegm too.
Ulava Charu is a traditional Andhra Rasam. Its a thick horse gram lentil soup and is generally served with fresh cream or butter and rice. In our homes we serve it as a special dish for parties and weddings.

Ingredients:
1 cup ulavalu (soaked overnight)
small lemon sized ball of tamarind, soaked in hot water
3 green chilies slit length wise
10 button onions (peeled)
2 whole dry red chilies
10 curry leaves
1/2 tsp cumin seeds
1 tsp mustard seeds
1 tsp jaggery (optional)
2 tbsp oil
For the Powder:
1 tbsp whole coriander seeds
1 tsp cumin seeds
6 garlic cloves
Grind coriander seeds, cumin seeds and garlic cloves to a fine powder and keep aside.
Soak overnight the horsegram (ulavalu) and boil it in 8 cups of water in a fairly large pot. Boil till the dal is well cooked. Generally ulavalu will not have a mushy appearance as compared to other lentils like tur dal. The liquid has a dark brown chocolate color. Strain the liquid and 1/2 cup of cooked dal. The remaining left over dal can be thrown away. Generally its used by farmers as fodder for their cattle.
Take 1/2 cup of cooked ulavalu and one cup of the strained ulavallu water and grind it to a paste. Keep aside the ulavalu paste.
Heat 1 tbsp oil in a skillet. Add mustard seeds and let them splutter.
Now add cumins seeds,whole red chillis and curry leaves and fry for few seconds.
Now add the shallots and green chillis and fry for 3 minutes.
Add the strained ulavalu water and let it boil. Add salt, jaggery and turmeric pwd.
Now add the ground pwd, ulavallu paste and tamarind paste and let it cook on low heat for 20- 25 minutes stirring occasionally and till you get a thick soup like consistency.
Serve hot with rice and a generous amount of fresh homemade butter or cream.
Generally the butter is melted and added to the soup and rice, mixed and eaten. Ulava Charu is a very tasty dish, relished more during winter times as its supposed to give heat to the body.

mango curry

It would be a whole year before I prepare Mamidikaya kura again, during the next mango season, so made this curry for lunch today. A simple, straightforward mango curry recipe using onions, tomatoes, chilli powder, jaggery and tempered with cumin and fenugreek seeds.

Mamidikaya Kura Recipe

Recipe source: From my recipe files

Prep & Cooking: 40 mts

Serves 6 persons

Cuisine: Andhra

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Ingredients:
1 raw mango, chopped into pieces along with skin – preferably thotapuri or bainganpalli variety
2 tbsp oil
1 tsp mustard seeds
½ tsp methi (fenugreek seeds)
½ tsp cumin seeds
10-12 crushed garlic flakes
2 big onions finely chopped
2 tomatoes finely chopped
salt to taste
¼ tsp turmeric pwd
1 tsp red chilli pwd
3 cups of water
½ cup grated jaggery

1 Pre-heat oil in a heavy bottomed vessel. Add mustard seeds and let them splutter. Add the methi and cumin seeds and let them turn brown.
2 Add the crushed garlic flakes and fry for a few seconds. Add the chopped onions and sauté till pink. Add salt, turmeric pwd and chilli pwd and combine.
3 Add the chopped tomatoes and cook for 5-6 mts. Now add the mango pieces and mix well till they are well coated with the masala mixture. Cook covered for 4-5 mts on medium heat.
4 Add water and cook on high flame for 5 mts. Reduce heat and cook further for another 8-10 mts or till the water evaporates.
5 Add the grated jaggery and cook for 10 mts on low flame till water evaporates and you get the curry consistency.
6 Serve with hot steamed white rice or rotis.

GONGURA MUTTON

Winter begs for hot spicy food and so it’s Gongura Mutton at our home. With fresh sorrel leaves available in abundance at our local rythu bazaar, I bought a few bunches to prepare this traditional dish. Mutton is cooked in a spicy masala base with sour red sorrel leaves enriching the flavor of mutton, giving it a distinctive fiery tangy taste and an aroma that is a delight to the senses. A delicacy prepared in most homes on Kanuma, the third day of our traditional harvest festival, Sankranti.

Gongura Mamsam Recipe

Preparation: 40 mts

Serves 5-6 persons

Cuisine: Andhra

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Ingredients:
1 kg mutton, washed and drained
2 cups packed freshly picked, washed red sorrel leaves
4 medium sized onions, finely chopped
2-4 green chillis, slit (adjust)
1 tbsp coriander pwd
1 tsp cumin pwd
1 1/2 tbsp oil
Marinade:
1 cup curd
1 1/2 tbsp ginger garlic paste
1/4 tsp turmeric pwd
1 tsp salt
1 tbsp red chilli pwd
juice of small lemon
Garam Masala Pwd:
5-6 cloves
1 1/2″ cinnamon
2 cardamoms
2 star anise/anaas puvu/biryani puvvu
1 tbsp khus-khus pwd

1 Marinate mutton pieces in curd, salt, turmeric pwd, chilli pwd, ginger garlic paste and lemon juice and keep aside for half an hour. Pressure cook till the mutton is half cooked.
2 Lightly dry roast the spices under ‘garam masala pwd’ for 3-4 mts and cool. Grind the spices to make a powder. Keep aside.
3 Heat oil in a heavy bottomed vessel. Add the onions and green chillis and saute till transparent.
4 Add the sauted onions to the pressure cooked mutton pieces and cook on high heat for 2-3 mts. Add coriander pwd, cumin pwd and garam masala pwd and combine well. Add a cup of water and adjust salt. Bring to a boil and reduce heat and cook for another 10-12 mts.
5 Add the washed gongura leaves by roughing tearing them and combine well. Place the lid and cook till the mutton has turned soft and the leaves have blended well with the mutton masala base.
6 Serve hot with white rice or rotis.

BELLAM MAAGAYA

Wheat rava upma with teepi maagai

My grandmother’s and mother’s kitchen shelves are lined with an array of cylindrical ceramic jars containing different varieties of mango pickles. Of course, the famed ‘Avakaya’ stands majestic occupying the largest jar (‘avakaya jaadi’) of the lot while the lesser known yet delectable pickles stored in the smaller elegant jars. In one of those jars is a gem of a pickle and a regional classic, Bellam Avakai aka Teepi Avakaya, a sweet mango pickle prepared by North Coastal Andhraites. Though Avakaaya is the most beloved mango pickle to us Andhras, folks from Krishna and Guntur districts would express their profound love for the hot fiery mango pickle varieties while the coastal Andhraites for the sweet mango pickles.
At our home we prepare a sweet instant pickle with grated mango that needs to be refrigerated. Dried mango slices, chilli powder, methi powder and jaggery are the ingredients which go into its making. This recipe is more by way of ‘andaz’ with no fixed measurement of ingredients. If the mangoes are more sour, we just need to increase use of jaggery and vice versa. Makes a great accompaniment to curd rice and tiffins like upma. I also use it as a salad dressing by mixing with curd.

  

mango slices sun drying  sun-dried mango slices

Bellam Maagaya Recipe

Prep & Cooking: 1 hr

Cuisine: Andhra

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Ingredients:
3 raw green mangoes (washed, wiped dry, skinned and sliced)
1/2 tsp turmeric pwd
2 tbsps red chilli pwd
1 tsp roasted fenugreek seeds pwd (methi/menthi podi)
2 1/2 tbsps salt
3/4 to 1 cup grated jaggery (melt and strain) or sugar
For popu/tadka/seasoning:
1/4 tsp asafoetida/hing/inguva
1 1/2 tbsp oil

Combine turmeric powder and two tbsps salt with the mango slices, cover with lid and leave overnight. Next day, strain the water and sun- dry the mango slices for three days. On the fourth day, prepare the grated pickle. Boil 2 cups of water and turn off heat. Once the water reaches room temperature, add the dried mango slices and let it soak for an hour or till the pieces soften and water is absorbed. Meanwhile, boil the strained jaggery for 8-10 mts or till it reaches one string stage (paakam). Keep aside to cool for 7-8 mts. Combine red chilli pwd, methi pwd and salt (as required) to the soaked mango slices and mix well. Add the jaggery syrup and combine well. Heat oil in a pan, add asafoetida and fry for a few seconds till the flavor comes out and add to the mango pickle. Store in an air tight bottle and refrigerate. This pickle can be eaten immediately on preparation.
My favorite combination is eating curd rice or yogurt with this sweet mango pickle. Its a delight to the senses and a gratifying culinary experience.:)

NILAVA ALLAM PACHADI

nilava allam pachadi

Nilava Allam Pachadi Recipe

Recipe Source: Amma

Prep & Cooking: 30 mts

Cuisine: Andhra

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Ingredients:
100 gms ginger root, remove skin, wash, dry and slice
100 gms tamarind
100 gms grated jaggery or sugar
5 Kashmiri red chillis (adjust to suit your spice level)
1 1/2 – 2 tbsps salt
a little over one-fourth cup oil
1 tsp methi/fenugreek seeds/menthulu
2 tsp coriander seeds/dhania/dhanyalu
1 tsp cumin seeds/jeera/jeelakara
For tempering/poppu/tadka:
1 tsp mustard seeds
10 fresh curry leaves
8-10 cloves garlic
2-3 tsps oil

1 Heat oil in a heavy bottomed vessel, add the sliced ginger and fry till light pink, approx 3-4 mts. Remove and cool.
2 Meanwhile, add just enough hot water to the tamarind such that its immersed and let it soak such that it softens. Cool.
3 In a pan, add one or two tsps oil, add methi seeds and fry till they turn slightly red, add the coriander seeds, cumin seeds and red chillis and fry for 2-3 mts. Cool, make a fine powder and keep aside.
4 Once cool, grind the fried ginger slices, softened tamarind, jaggery and salt to a fine paste. Remove onto a dish and add the ground spice pwd.
5 Heat 2 tsps oil in a pan, add the mustards seeds and let them crackle. Add the curry leaves and crushed garlic and fry for a few seconds. Add this to the ginger pickle and combine well. Store the pickle in an airtight container and refrigerate.

KHEEMA KURA

We had a guest for lunch today. He is extremely fond of kheema curry that I prepare and had requested for it. This kheema curry that I am featuring today is a standard one but what makes a huge difference in flavor is the home ground masala powder that goes into its making. It amazes me how a simple combination of basic, on-hand spices can yield such delectable results. Perfect blend of flavor and spice! And any left overs makes a great filling for a kheema sandwich.
Do you have a favorite minced meat curry recipe? Please share with us in the comments.

Kheema Curry Recipe

Prep & Cooking: 40 mts

Serves 4-5 persons

Cuisine: Andhra

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Ingredients:
3/4 kg minced meat (kheema), washed and drained
3 large onions, finely chopped
2 tomatoes, finely chopped
1 tbsp ginger garlic paste
few curry leaves
4-5 green chillis, slit
½ tsp turmeric pwd
garam masala pwd (1 elaichi, 2 cloves, 1/2″ cinnamon stick)
salt to taste
2 1/2 tbsps oil
coriander leaves for garnish
Dry roast for 3-4 mts and make a pwd:
1/2 tbsp coriander seeds
1/2 tsp cumin seeds
1/2 tsp poppy seeds
3 dry red chillis
pinch of methi/fenugreek/menthulu seeds
pinch of saunf/sompu/aniseed (optional)

1 Heat oil in a pressure cooker, add green chillis, curry leaves and chopped onions and saute till the onions turn transparent, approx 4 tms.
2 Add the ginger garlic paste and saute further for another 3 mts. Add the minced meat and turmeric pwd and cook on high without lid for 4-5 mts. Stir inbetween.
3 Add the ground masala pwd and salt and combine well. Add the chopped tomatoes and cook for 3 mts on medium flame. Add a cup of water and place lid and cook on pressure upto 4 whistles or until the meat is almost cooked. Turn off heat. After 3-4 mts, remove lid, add garam masala pwd and coriander leaves. Again cook on low flame for 8-10 mts or till you get the desired gravy consistency.
4 Garnish with fresh coriander leaves and serve hot with rotis or white steamed rice.

SENAGAPAPPU PAYASAM

I love festivals, planning the menu for a festive feast and especially look forward to try sweet treats that I’m yet to blog. Senagapappu Payasam is a traditional South Indian sweet dish that I prepared for our Ugadi festive meal. This lentil based sweet dish incorporates the same ingredients that you’d find in a regular Payasam – jaggery, milk or coconut milk and cardamom powder. The star ingredient in today’s recipe is chana dal (Bengal gram) along with sago.

Senaga Pappu Bellam Payasam Recipe

Cooking Time: 45 mts

Cuisine: Andhra

Serves 5-6 persons

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Ingredients:
1/2 cup chana dal/bengal gram, soak in water for 1/2 hr, pressure cook upto 2 whistles (soft)
3/4 cup sago/saggubiyyam/sabudana, cook in 2 cups water till soft
1 cup grated jaggery, soak in 1 cup strained chana dal water for 10 mts
2 cups low fat milk
1/2 tsp cardamom pwd
8-10 cashew nuts
few raisins
1/2 tbsp ghee

1 Heat a pan, add ghee and toast the cashew nuts and raisins till golden brown. Remove from pan, keep aside.
2 In a heavy bottomed vessel, add the jaggery water and let it cook for 7-8 mts on low flame.
3 Add the cooked chana dal and sago along with left over liquid and let it slowly simmer for 6-7 mts, stirring it once in a while.
4 Turn off heat. Add the low fat milk and combine. On low flame, allow the payasam to simmer for 4-5 mts. Add the cardamom pwd, toasted cashews and raisins. Serve warm or refrigerate until chilled. It tastes good both warm and chilled.

MASALA VADA

Carrot Masala Vada

Among the myriad varieties of vadas that South Indian cuisine boasts of, Masala Vada, is a visually pleasing and palate comforting item that beautifies the festive platter. To give a twist to the regular Masala Vada, I added carrot for that extra oomph and it did not fail to please our taste buds.

Carrot Masala Recipe

Prep & Cooking: 30 mts, soaking: 2 hrs

Makes approx 30 vadas/fritters

Cuisine: Andhra

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Ingredients:
1 cup chana dal, soak in water 2 hrs, drain
1/2 cup grated carrot
1 large finely chopped onion
3-4 green chillis finely chopped
2″ ginger finely minced
2 cloves garlic
1 tbsp finely chopped coriander leaves
1 tbsp finely chopped mint leaves
8-10 curry leaves, finely chopped
1/4 tsp cumin pwd
pinch of garam masala pwd
salt to taste
oil for deep frying

1 Grind the soaked and drained chana dal (leave aside a fistful of soaked dal), ginger, garlic and green chillis to a coarse paste. Add the remaining chana dal, chopped onions, grated carrot, mint leaves, curry leaves coriander leaves, cumin pwd, garam masala pwd and salt and mix well.
2 Take some of this mixture to form a lemon sized ball. Flatten it on your palm to make a patti shape. Prepare patties with the rest of the mixture.
3 Heat oil for deep frying in a heavy bottomed vessel. Once its hot, reduce flame to medium and place these patties in the oil and fry them to a golden brown color.
4 Serve hot with tomato sauce or any chutney of your choice.

TOMATA PICKLE

Sun dried Tomato Pickle (Endu Tomato Velluli Pachadi)

I completely missed out blogging the garlic flavored sun dried tomato pickle recipe that I had promised my dear readers. Better late than never. Today’s recipe differs from the earlier blogged Endu Tomato Pachadi in terms of the seasoning. Asafoetida aka hing is replaced with crushed garlic, mustard seeds and fresh curry leaves that are tempered in hot oil before combining with the tomatoes. This lends depth of flavor and strikes a balance between the acidity and fruity sweetness of sun dried tomatoes.

Endu Tomato Velluli Pachadi Recipe

Recipe Source & Prep: Amma

Sun drying: 3 days Prep & Cooking: 20 mts

Cuisine: Andhra

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Ingredients:
2 kg tomatoes, wash, dry and slice
50 gms tamarind
1/2 tsp turmeric pwd
3 tbsps red chilli pwd (adjust)
1 tsp dry roasted methi pwd
1 tbsp mustard seeds, dry roast till they splutter, cool and make pwd
3 tbsps salt
For tempering/tadka/poppu:
10-12 peeled and crushed garlic cloves
10-12 fresh curry leaves
1 tsp mustard seeds
pinch of methi seeds/fenugreek seeds/menthulu
3 dry red chillis
5-6 tbsps oil

1 Slice each tomato into 6 pieces. Add salt and turmeric pwd, combine and place lid. Leave aside overnight.
2 Next morning, squeeze out entire liquid from each piece and spread the tomato pieces over a cloth and sun dry. Sun dry the pieces till they are completely dry with no trace of rawness. This usually takes 3-4 days of good sunshine. Every evening, remove the cloth containing the tomato pieces, place indoors and next day again place back the cloth containing the tomato pieces to sun dry.
3 Pour the liquid in a very wide (shallow) vessel. Add tamarind and allow to sun dry. This could take at least 4 days of good sunshine. The liquid will thicken. Every evening, remove the tomato liquid and place indoors, place back again the next day morning to sun dry.
4 Once the tomatoes and liquid are sun-dried, combine the dried tomatoes pieces with the sun dried liquid and leave overnight, covered.
5 Next morning, blend this to a slightly coarse paste. Add red chilli pwd, methi pwd, roasted mustard pwd and combine.
6 Heat oil in a vessel. It should not be too hot. Once hot, add mustard seeds and allow to splutter. Add the methi seeds, red chilies and fresh curry leaves and allow too saute for 15-20 secs on medium flame till the methi turns red. Do not burn it. Turn off flame and add the crushed garlic. Allow the seasoning to cool before combining with the tomato mixture.
7 Cool and store in an airtight bottle. Refrigerate.

CABBAG POKADI

Cabbage Pakodi

Have you relished cabbage in the form a crispy pakoda? If you haven’t and are fond of cabbage then you should try today’s recipe. To many, cabbage may not be the prettiest or tastiest of vegetables but it more than makes up in flavor in the garb of a besan coated, golden crisp pakodi. Cabbage needs to be sliced into thin strips along with onions before combining in chick pea flour, rice flour, ginger garlic paste, curry leaves and green chillis and deep fried to a golden brown color. Serve warm with a hot cup of tea on a rainy day and you have a snack to provide comfort to your body and soul.

Cabbage Pakodi Recipe

Prep & Cooking Time: 30 mts

Cuisine: Andhra

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Ingredients:
1 1/2 cups besan/gram dal flour/chick pea flour
1/2 cup rice flour
2-3 green chillis, finely chopped
1/4 tsp red chilli pwd
1/2 tsp ginger garlic paste
1 large onion, sliced
2 cups finely sliced cabbage
1 tbsp hot oil
few sprigs curry leaves
salt to taste
oil for deep frying

1 Combine both the flours with salt, ginger garlic paste, red chilli pwd, green chillis, curry leaves, sliced onions and cabbage. Add oil and mix well with fingers.
2 Add few tablespoons of water and mix well that it forms a slightly hard batter. Don’t add too much water. The batter should just coat the cabbage strips and onion slices.
3 Heat enough oil in a deep frying vessel. Once the oil turns hot, reduce flame to medium. Use your fingers to drop the batter in the oil to form small fritters. Deep fry till they turn golden brown. Use a ladle to keep turning the fritters so that it cooks on all sides.
4 Once they turn golden brown, remove them on to absorbent paper. Store in air tight containers and serve as evening snacks over a hot cup of masala chai (spiced tea).

VANKAYA GASAGASALA KURA

Vankaya Gasagasala Kura

An exotic Andhra-style rich celebration dish with smooth, warm and rich flavors. No onions or tomatoes go into its making, the main player being poppy seeds which lend the dish its body and a subtle sweet flavor. As you bite into the eggplant, you can savor layers of roasted sweet, tangy and savory flavors. A memorable vegetarian delight that will completely floor you.

Vankaya Gasagasala Kura Recipe

Prep & Cooking: 45-50 mts

Serves: 4-5

Cuisine: Andhra

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Ingredients:
1/4 kg purple brinjals, wash and slice
1 1/2 tbsps oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 tsp ginger garlic paste
1 tsp red chilli pwd
1 tsp coriander pwd
pinch of roasted methi/fenugreek/menthi pwd
pinch of roasted cumin pwd
3 tbsps khus khus/gasagasalu/poppy seeds, roasted and ground to a paste
1 1/2 tbsps jaggery or sugar (adjust)
very small lemon sized tamarind, extract pulp
salt to taste

1 Add a tbsp of oil in a cooking vessel, add the eggplant slices and roast them till brown on both sides. Remove and keep aside.
2 In the same vessel, add the remaining oil. Once hot, add mustard seeds and as they dance around, add the cumin seeds and allow to splutter. Add ginger garlic paste and saute for 2-3 mts.
3 Add salt to taste, red chilli pwd, turmeric pwd, coriander pwd, cumin pwd, roasted methi pwd and combine well. Add 1 3/4 cups of water and cook for 3-4 mts, till it comes to a boil. Add the roasted khus khus paste, tamarind extract and jaggery and cook on medium high flame for 3 mts.
4 Cover with lid and cook on medium low flame for 5 mts. Keep checking in between and stir fry to ensure it does not stick to the pan. Add the roasted brinjal slices and cook on low to medium flame for 15 mts or till the gravy turns thick. Turn off heat.
5 Serve with rice or roti.

DONDAKAYA

Pappula podi is a versatile spiced powder that enhances the flavor profile of vegetarian dishes lending them a unique taste. Most vegetables on the likes of okra, eggplant, ivy gourd and bitter gourd taste remarkably good when seasoned with Pappula podi. Constituents of this magic potion aka Putnala podi are roasted chick peas, dry coconut and red chili powder.

Dondakaya Pappula Podi Vepudu Recipe

Prep: 45-50 mts

Serves: 4 persons

Cuisine: Andhra

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Ingredients:

250 gms /1/4 kg Dondakayalu/Tendli/Ivy Gourd/Gherkins
1/2 tsp cumin seeds
10-12 curry leaves
1 large onion, finely sliced
1/2 tsp red chilli pwd
pinch of coriander pwd
salt to taste
1 1/2 – 2 tbsps oil
Grind to a fine powder (Pappula Podi)
1 tbsp dry coconut, grated
1-2 garlic cloves (optional)
2 dry red chilies, dry roast for a mt
pinch of cumin seeds, dry roast for a mt
1 1/2 tbsps roasted chickpeas/dalia/putnala pappu
pinch of salt

1 Wash dondakayalu and nip the tip and tail ends. Slice them into thin pieces and keep aside.
2 Heat a heavy bottomed cooking vessel, add oil, once hot, reduce to medium flame. Add cumin seeds and curry leaves and fry for a few seconds till the aroma emanates the kitchen.
3 Add the dondakaya pieces and saute on medium heat for 3 mts. Add the sliced onions, reduce to low flame, place lid, let it cook, approx 15 minutes. Keep checking in between, sauteing them so that they don’t burn. The sauteed tindora will lose moisture and begin to have a wrinkled appearance. Remove lid at this stage and saute on low for 7-8 mts.
4 Add salt and turmeric pwd and mix well. Saute on medium heat for 5-6 minutes, keep sauteing so that it doesn’t burn. Add red chilli pwd and coriander pwd and mix. Cook on low-medium flame for another 12-15 mts, without lid. Add pappula podi and mix well. Turn off heat.
5 Serve hot with steamed rice.

MIXED VEG

Each time I cook mixed vegetable curry, I tend to tweak and experiment with spices. Today’s recipe is a result of one such experiment. Am quite satisfied with the end result and hence makes an appearance here. A versatile dish that makes a decent side with rice, rotis as well as dosas.

Mixed Vegetable Curry Recipe

Prep & Cooking: 45-50 mts

Serves 5 persons

Cuisine: Indian

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Ingredients:
1 large carrot, peeled and cubed
1 large potato, peeled and cubed
10 french beans, chop into 1″ pieces
1/2 cup cauliflower, cut into small florets
1 large onion, finely chopped
1/2 tsp ginger garlic paste
2 tomatoes, blanch, peel and crush
1/4 tsp turmeric pwd
1/2 tsp amchur pwd
1 tsp kitchen king masala
salt to taste
Roast in 2 tsps of oil:
3 dry red chilies
1/2 tbsp coriander seeds
1″ cinnamon stick
1/2 tbsp grated coconut
For seasoning/poppu/tadka:
1/2 tsp cumin seeds
1 tbsp oil

1 Heat oil in a heavy bottomed vessel, add cumin seeds and allow to splutter. Add chopped onions and saute till pink. Add ginger garlic paste and saute for 3 mts.
2 Add the carrot, potato, beans and cauliflower and saute on medium flame for 4-5 mts on medium high. Add salt and turmeric pwd and combine. Reduce flame, place lid and cook till the vegetables are half cooked. Add crushed tomatoes and cook further for another 4-5 mts.
3 Add 2 cups of water to the vegetables and bring to a boil. Cook with lid for 7-8 mts. Remove lid, add the ground paste and mix well. Add amchur pwd and kitchen king masala pwd and mix. Cook on low-medium flame for 15-20 mts, till the texture is thick and not watery.
4 Turn off heat and garnish with fresh coriander leaves. Serve with hot rice, chapatis or dosas.

CARROT FRY

Carrot Vepudu

Simple, light and packed with flavor carrot stir fry. The earthy spices combine beautifully with the sweetness of carrots while the addition of fresh coriander brings freshness. Carrot in their ‘grated’ avatar work best for this vegan stir fry. Left overs work great as a filling for a wrap or sandwich. Enjoy this vibrant stir fry at its enchanting best.

Carrot Turumu Vepudu Recipe

Prep & Cooking: 25 mts

Serves: 4 persons

Cuisine: Andhra

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Ingredients:

250 gms /1/4 kg carrots, peeled and grated
1 large onion, finely chopped
2 green chilies, slit lenghwise
large pinch coriander pwd
1/4 tsp jeera-pepper pwd
pinch of kasuri methi (optional)
2 tbsps chopped coriander leaves (do not skimp of this)
1 tbsp grated fresh coconut for garnish (optional)
salt to taste
1 tbsp oil
For poppu/tadka/seasoning:
1/2 tsp mustard seeds
1/2 tsp cumin seeds
few curry leaves
pinch of asafoetida/hing/inguva

1 Heat a tbsp of oil in a cooking vessel, add the mustard seeds and once they dance around, add cumin seeds, asafoetida and curry leaves and saute for few secs.
2 Add the chopped onion and green chilies and saute for 3 mts. Add coriander leaves and kasuri methi and saute for 2 mts. Add turmeric pwd and coriander pwd and mix.
3 Add the grated carrots, mix and saute on medium heat for 3 mts. Reduce to low flame, place lid, let it cook, approx 10 mts. Keep checking in between, sauteing them so that they don’t burn. The sauteed carrot will lose moisture and begin to have a wrinkled appearance. Remove lid at this stage and saute on low for 3 mts.
4 Add salt and jeera-pepper pwd and mix well. Add the grated coconut (optional ingredient) and combine. Turn off heat.
5 Garnish with coriander leaves and serve warm with rotis or steamed rice.

KAJJI KAYALU

Kajjikaya has a light, crisp exterior and as you bite into this crescent shaped sweet, its crunchy texture with the subtle sweet flavor of dried coconut and sugar laced with a tinge of cardamom, stretches into every bite, leaving you very satisfied and craving for more. The sweetness of the kajjikaya is subtle that you can easily have 2 to 3 kajjikayalu without feeling heavy.
Kajjikayalu can be eaten anytime of the day and makes a great tea time snack or an after lunch/dinner dessert. Kajjikaya is similar to the popular Maharastrian sweet ‘Karanji’ which is prepared using mawa (khoya /thickened milk) instead of semolina.

Kajjikayalu – Andhra Sweet Recipe

Recipe source & Support: Amma

Prep & Cooking: 1 hour

Makes approx 55-60 kajjikayalu

Cuisine: Andhra

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Ingredients:

500 gms maida (all-purpose flour)
4-5 tbsps ghee
enough water to knead the maida
salt to taste
oil for deep frying
For the filling:
1/4 dry coconut finely grated
1 cup sooji/semolina (you can use putnala pappu/roasted chick peas or khus-khus/poppy seeds in place of sooji)
1 cup sugar
1 tsp cardamom pwd
3 tbsps finely chopped cashewnuts

1 Mix the maida with salt, 2-3 tbsps ghee and enough water to make a pliable dough, not too soft. Divide the dough and shape into small balls as shown in the picture. Keep aside covered for half an hour.
2Meanwhile, heat a pan, add 1 tbsp ghee and add the grated coconut and roast over medium flame for a few minutes, approx 3-4 mts. Remove and keep aside. If using fresh coconut, roast the coconut till golden brown. Ensure that its well roasted, it takes longer time to roast than dry coconut.
3 In the same pan, add 1 tbsp ghee and add the sooji and roast over medium flame till it turns light pink, approx 7-8 mts. Remove, cool and keep aside.
4 Powder the sugar and mix with the roasted sooji, grated coconut, cardamom powder and cashewnuts. The filling is ready. Keep aside.
5 Now, roll each ball with the rolling pin into a thin puri.
6 Spread a tablespoon of the filling on one half of the rolled out dough. Wet your finger and run it along the edges of the spread out dough with water and fold over to the opposite end, enclosing the stuffing to form a semi-circle shaped kajjikaya. Press the ends firmly so that the filling doesnt come out during the deep frying process and twist the edges around the kajjikaya as shown in the picture.
7 Heat enough oil in a wide vessel to deep fry the stuffed kajjikayalu. Drop 3-4 kajjikayalu into the oil slowly and deep fry them till golden brown, turning them carefully to the other side so that it cooks on all sides. Deep fry on medium heat and not piping hot oil.
8 Cool and store in air tight containers. Kajjikayalu remain fresh for atleast a week and can be stored for 3-4 weeks.

Note:

Its advisable to make the kajjikayalu in batches. Roll out, stuff and deep fry 3-4 kajjikayalu at a time (batch-wise). While preparing the next batch of kajjikayalu, reduce the stove flame and carry out the process. When deep frying the next batch, see that the oil is hot enough to deep fry. Keep the dough covered through out the preparation process. Sugar can be replaced with jaggery (panela). Kajjikaayalu moulds (available in the market) can be used to shape the kajjikayalu after rolling out the puri.
One of the variations for the filling is it to use khus-khus or poppy seeds in place of sooji, roast the khus khus and use.
Another variation is to use powdered putnala pappu (roasted chick peas) in place of sooji along with dry coconut and sugar/jaggery.
In place of grated dry coconut, roasted and powdered sesame seeds or kova can be used with a blend of cashewnuts,walnuts and almonds.

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QUESADILLA

Over the weekend, I made some Mexican snacks – quesadillas, tacos, corn chips (nachos) with salsa and sour cream. Tacos and nachos are a regular at our home as Nehal enjoys them a lot. But I had never tried quesadilla and I’ve been wanting to prepare it at home, right from scratch and hence this attempt from a recipe I got from here on how to make flour tortillas.

As I was searching for a good quesadilla recipe, I found that there were many versions, each differing from region to region and like most authentic original recipes it has gone through many changes adapted to the likes of that particular region. What I learnt, quesadilla is basically a toasted tortilla with melted cheese inside and you could use vegetables/meat as fillings.
Combined with the crunch of sauteed vegetable filling and the melted cheese of the quesadilla, I was quite pleased with the end result and my son relished it. I am happy that there is one more snack variety loaded with a lot of vegetables to add to Nehal’s list of evening tiffins. I’m so glad I tried it.:)

Quesadilla Recipe:

Prep & Cooking: 60 mts

Makes approx 6-7 quesadillas

Cuisine: Mexican

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Ingredients:
For flour tortillas:
1 3/4 cups flour
2 tbsps butter
1/2 tsp salt
1/2 tsp baking pwd
approx 1/2 cup warm milk or water
For the vegetable filling:
onions, cabbage, beans, carrots, capsicum, baby corn, sweet corn, green peas, mushrooms, spring onions or any vegetables of your choice
salt to taste
red chilli flakes
3/4-1 cup grated cheese
1/2 cup sour cream (optional)

1 First combine all the ingredients except milk. Now slowly add the warm milk or water to knead to a soft dough, kneading well for 4-5 mts. Keep aside for 15 mts and during this sitting time of dough, prepare the vegetable filling.
2 Make lemon sized balls of the dough and using a rolling pin to roll out like very thin rotis of approx 8″-9″ size.
3 Pre-heat a griddle and place each tortilla on the hot griddle for only 4-5 seconds on each side and remove. They shouldn’t be roasted brown at this stage. Keep aside all the lightly toasted tortillas.

For the vegetable filling:
4 The vegetables I used were grated carrots, finely chopped cabbage, capsicum, baby corn, onions, sweet corn, grated paneer, tomatoes and coriander leaves. Saute the garlic first followed by the vegetables in olive oil for 3 mts, season with salt and red chilli flakes. (you can skip the saute part).

5 Take the vegetable filling and place in the centre of each tortilla, spread a tbsp of sour cream, sprinkle grated cheese and wet the edges of the tortilla with water. Place another tortilla on top and press the edges. Take a fork and press along the edges as shown in the picture above.
6 Pre-heat a griddle and on medium heat roast both sides of the quesadilla flipping over to toast both sides. Ensure that you cook it over medium heat, you want the cheese to melt inside. Drizzle some oil if you want while frying the quesadilla. Remove quesadilla onto a serving plate, slice into triangles with a pizza cutter and serve hot with salsa or tomato sauce.

MEXICAN RIPES

My son, Nehal relishes his favorite Mexican snack – tacos and I set myself the task of preparing home made taco shells right from scratch using corn tortillas, loaded with a delicious paneer-vegetable-baked beans filling as a tea-time snack and use the left over tortillas to prepare enchilada casserole for dinner. The tacos I prepare at home are Mexican inspired and are no where authentic.:).

Its a simple recipe but does call for quite a bit of preparation work. First I prepared the corn tortillas, the recipe of which I had blogged earlier, and used these tortillas to prepare taco shells, using a taco mould. I bought a very convenient custom made aluminium taco mould/maker with a long wooden handle for Rs.120 (approx $ 2.70) from a cookware store in Vizag.

Taco mould (custom made at a cookware store)

Mexican Tacos Recipe

Prep & Cooking: 45 mts, cooking: 15 mts

Cuisine: Mexican

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Ingredients:
For filling:
1 1/2 cups chopped mixed vegetables (onions, carrots, beans, baby corn, capsicum, cabbage)
2 tomatoes chopped
3/4 cup grated paneer
3-4 tbsps coriander leaves or parsley finely chopped
pepper pwd or dried red chilli flakes for seasoning
salt to taste
1 1/2 tbsp olive oil
home made tomato salsa
home made sour cream (optional)
1/2 cup baked beans (optional)
For tacos:
rolled out corn tortillas
taco mould/maker
oil for deep frying

1 Saute the mixed vegetables in olive oil for 2-3 mts. Next add the grated paneer and saute further for a minute. Turn off heat and cool.
2 Combine the sauteed vegetables-paneer, tomatoes, salt and pepper/red chilli flakes. Filling is ready.

Tomatoes, cabbage, capsicum, sweet corn, carrot, onions, paneer, green peas, baby corn and grated paneer

How to prepare corn tortillas at home
3 To prepare the tacos, roll out corn tortillas into small rotis or approx 6″ in diameter. Use a fork to prick lightly on the rolled out tortillas.
4 Heat enough oil for deep frying in a heavy bottomed vessel. Once hot, slide a tortilla into the oil and immediately place the bottom of the taco mould on the center of the tortilla and press gently into the oil and hold for 12-15 secs. You will find that the tortilla takes the shape of the mould and forms a cup.

5 Remove the mould and cook the shell all over till golden brown. Drain and remove. Prepare with the rest of the tortillas.

6 Now fill the taco shells with 2 tbsps of the paneer-vegetable filling. Top with a tbsp of baked beans followed by a tbsp of salsa, a tbsp of sour cream and garnish with parsley. Crunchy crisp tacos with a delicious filling are ready to be devoured!

Note:

You can use any type of filling – vegetables or meat based and top with cheese.

Read more about Mexican Tacos
Interesting article on the history of tortilla and taco

Note:

Do visit this website for more information on Mexican recipes and cooking classes. The above recipes were originally prepared by Manju Sethia who designed the taco maker along with 2 other shapes.