Mar 15, 2011

Suruttai Poli

The recipe sounds like Kajjikayalu but shape lookes like rolled puri with a sweet filling.This is a very new recipe to me, Suruttai Poli this months Recipe for Indian cooking challenge,this recipe was shared by Nithya's mom a big thanks to her for this new and delicious recipe.when you making this polis one thing you have to keep in your mind is spread the filling and rool the puries when they are hot other wise they become crispy and you may not able to rool the puri.And don't fry the puri till golden color remove the puries white. Thank you Valli for choosing this recipe for this months challenge.


Ingredients for the filling:--- Roasted gram (putnalu,Veyinchina senaga pappu, chetney pappu, daliya dal) Roasted gram --- 1 cup Sugar -- 1 cup Cashew nuts -- 20 Grated coconut -- 1 tab sp Ghee -- 1 tea sp Cardamom --- 3 Method for filling:--- 1. Chop cashew nuts in to small pieces. 2. Grind roasted gram,sugar, cardamom in to a coarse powder. 3. Heat ghee in fry pan add cashew pieces and fry till glonden then add grated coconut give anice stir,Remove from the heat immediately. 4. Add gram and sugar mixture to fried cashew,coconut mix wel to com bine every thing,cover and leave a side. Ingredients for papad(puri):-- Maida -- 1 cup(all purpose flour) Water -- for mixing the dough aprox.1/4 cup Salt -- a pinch Oil for frying 1. Take maida,salt mix wel to combine the add water little by little and knead a stiff dough. this should be in a puri dough consistency.Cover and leave it a side for 30 minutes. 2. Pinch a small potion from this dough and make golfe ball size balls. 3. Rol this balls in to thin circles,prick with a fork to make sure the puries shouldn't puff up when we fry them in ahot oil. 4. Roll all the puries and spread them on a paper,leave them aside for 10 minutes. 5.Heat oil in a deep frying pan till the smoking stage the reduce the heat and slowly drop the puries in to the hot oil. 6. Turn the puri other side make sure that the didn't change the color they must be in white in color. They shoul be flexible when you remove from the oil not crispy. 7.Remove from the oil and spread 1 tab sp filling immediately on the puri and roll it tightly and place it fold side down in a serving plate.

Mar 8, 2011

Baked Egg On Spinach And Mushroom Rice

This recipe was in my draft from long time.Today we are little busy with some guests so could't make any special for our marathon.Then I remember that I have this recipe in my draft. I tried this rice recipe from Sanjeev made it for my husband s lunch box,he enjoyed it.Cooked rice stir fried with mushrooms and spinach with light creamy flavour makes a one bowl meal.First time I toped This rice with egg,Second time I served with fried chicken that toping also a great hit so lets check how I made it.....


Cooked rice -- 1 cup
Egg -- 1
Butter --- 1 tab sp
Olive oil -- 1 tea sp
Garlic --- 3 cloves chopped
Onion -- 1 small chopped
Button mushrooms --- 8 cut in to 4 pieces
Sweet corn kernls -- 1 tab sp
Fresh green peas -- 1/2 tab sp
Spinach -- 1 cup roughly chopped
Salt --- 1tea sp
Black pepper powder -- 1 te asp
Fresh cream --- 1 tab sp (optional)
Parmesan cheese -- 1 tab sp grated
Spring onion grean part -- 1 tab sp for garnishing.
1. Heat butter and oil in a pan add chopped garlic, onion fry for 2 minutes.
2. Add mushrooms let then sweat, then add corn kernels,green peas,chopped spinac,salt,cover and cook in alow heat for 5 minutes.
3.After 5 minutes give anice stir then add cooked rice, pepper powder mix well to combine every thing.
4.Add cream give a good stir and transfer the mixture in to a Microwave baking dish.
5. In the meanwhile preheat the oven at 180 degree C.
6. sprinkle parmesan cheese on top of the rice and break the egg over it,sprinkle choped spring onion green part.
If you want to use 2 or more eggs then break the eggs one by one over the rice and let them settle a little distance from each other.
7.Place the dish in the pre heated oven and set the heat at microwave medium and cook it for 5 minutes or till the eggs set.
Serve hot or you can cook it in a microwave safe lunch box,can reheat at lunch time and enjoy this
30 Minutes Meals:Priya Mahadavan, Pavani,
Seven Days of Salad: lla, Divya Vikram,
For Ongoing 7 Events: Priya Suresh, Suma Gandlur, Harini
Kids Friendly: Vatsala, Kamalika, Jay
Seven Days of Rice: Veena Krishnakumar, Priya Vaasu, Padma Rekha,

Mar 7, 2011

Vangi Bath

Vangibath is one of the favorite break fast at my mothers place.Amma use to make this for our lunch box.How and from where she learnt this even she don't know.But she is making this mouth watering vangibath from more then 30 years.Till to day the flavour and texture didn't change I think that is experience.when ever I have this in my lunch box my friends flock and finish within seconds finally I use ate there lunch box in the college.I can eat this any time in the day and I don't want any side dish for this just with sliced onion and some curd.But Amma use to serve this with boiled egg and onion raitha. So here is the recipe from my mother, my favourite VangiBath.


Rice -- 2 cups

Brinjal --- 250 gm.
Potatoes --- 2 medium
Oil -- 1 tab sp
Salt -- 1 tea sp
Ghee -- 1 tea sp
For masala :--
Cinnamon -- 1 inch stick
Cloves --- 4
Poppy seeds -- 2 tea sp
Red chillies --- 6-8 or according to your taste
1. Spak rice in 4 cups waterfor 1/2 hour and cook till done.
2.Spread the rice in wide plate to cool.
3.Fry all ingredients for masala in a frying pan with a drop of oil for.First fry red chillies for 1 minute remove and keep a side then fry other ingredients in alow flame for 2 minutes remove and let it cool
4. Grind masala ingredients in to corse powder and keep a side.
5. Now peel potato and cut in to 1 inch cubes
6. Heat oil in a fring pan add potato pieces with a pinch of salt cover and cook in a low heat stir in between
7. In the meanwhile cut brinjal in to 1 inch pieces and add brinjal pieces to potato pieces sprinkle 1/4 tea sp salt cover and cook in a low flame, stir in between.
8.cook potato and brinjal pieces till tender, colden in color.Remove the lid add half masala powder give a nice stir,cook for a few seconds.
9.Add cooked rice,remaining salt,remaining masala powder,ghee cover and switch off the heat and leave it like that till you serve.
10. Just before serving mix well to combine every thing well serve with sliced onion and boild egg.
30 Minutes Meals:Priya Mahadavan, Pavani,
Seven Days of Salad: lla, Divya Vikram,
For Ongoing 7 Events: Priya Suresh, Suma Gandlur, Harini
Kids Friendly: Vatsala, Kamalika, Jay
Seven Days of Rice: Veena Krishnakumar, Priya Vaasu, Padma Rekha,

Mar 6, 2011


Atraditional South Indian sweet dish made with rice, jaggery, milk and flavoured with cardamom powder. Usually served as a prasadam(offering to God) in festival times and many auspiciuos daysThere are many name in telugu for this traditional sweet rice.Paramannam,bellam paramannam,Annam payasam these all names goes to Andhra version of chekkarapogal.Amma made this delicious Paramannam for Sivaratri.Here is the recipe how she made it.


Rice --- 1 cup

Moong dal --- 1/4 cup
Milk -- 2&1/2 cups +1 cup water
Jaggery --- 1&1/2 cup grated or you can use sugar also
Cashew nuts --- 10 broken
Raisins --- 15
Dry coconut pieces --- 1 tab sp (1/2 inch pieces)
Cardamom powder --- 1/2 tea sp
Ghee -- 1/4 cup
1. Soak rice and dal in 1 cup water for half an hour.
2. In the meanwhile heat ghee in a frying pan add broken cashew nuts fry till golden remove and leave a side then fry raisins and coconut pieces one by one till golen remove and leave a side.
3. Add milk to the rice and dal mixture, cook till rice and dal became very soft and almost mashy.
4.Now add grated jaggery or sugar here I want to tell you about using jaggery in this recipe.Here in Andhrapredesh we get jaggery blocks means they mould the syrup in wodden moulds so there are very less chances of impurites.We add grated jaggery directly no need of making syrup and straining.
If you have a doubt then heat jaggery in 1/2 cup water cook till jaggery melts remove from heat and strain in to the other pan bring back to heat and boil till you get a sticy syrup approx.4-5 minutes remove from heat and let it cool then add to the cooked rice and dal mixture otherwise milk might split.
5.After ading the jaggery cook in a low heat till it reaches porridge like consistency and rice blend well with jaggery or sugar.
6. Remove from heat add fried cashew,raisins,coconut pieces along with ghee, cardamom powder mix well.
Serve warm or cold.
Let's check what our friends are cooking.....
30 Minutes Meals:Priya Mahadavan, Pavani,
Seven Days of Salad: lla, Divya Vikram,
For Ongoing 7 Events: Priya Suresh, Suma Gandlur, Harini
Kids Friendly: Vatsala, Kamalika, Jay
Seven Days of Rice: Veena Krishnakumar, Priya Vaasu, Padma Rekha,

Mar 5, 2011

Ghee Rice

Yesterday i was typing the mint rice recipe Amma asked me what are you doing.I explained her about our blogging marathan and my theme.She is very exited and ready to give her special recipes for our marathon.Here I want to tell you all about my mothers cooking she never use any measurement cups and spoons,never maintained a book or diary to store her recipes.she is famous for her pickles and pulihora,ravakesari.My mother likes North Indian food but she never made any north Indian recipe.This Ghee Rice recipe amma made for our lunch to day with soya chunks Kurma.This ghee rice is a special dish in my family amma use to make this for special occations and she use fresh home made ghee for this, that aroma makes us more hungry.Potato kurma is the best combination for this rice.
This is my 2nd post for blogging Marathon#3 for group 2. Let's check how amma made this delicious Ghee Rice.


Rice -- 2 cups

Ghee(clarified butter) --- 4 tab sp
Onion -- 1 medium thinely sliced
Green chillies -- 3 slit in to two
Ginger garlic paste --- 1 tea sp
Cinnamon -- 1 inch stick
cloves --- 4
Cardamom --- 3
Cashew nuts --- 10 broken
Salt --- 1&1/2 tea sp or according to your taste
Coriander& mint leaves --- 1/4 cup finely chopped
1. Wash and soak rice in 4 cups water for half an hour
2. Heat a thick bottomed pan or pressure cooker,pour ghee and fry the cashew nuts in to golden color remove and keep aside.
3. Add cinnamon.cloves,cardamom to the same ghee let them popup.
4. Add sliced onion and green chilies fry till onion turns in to golden.
5.Now add ginger garlic paste,half chopped coriander and mint leaves give a good stir.
6.Drain the water from rice in to another bowl(we are going to use this water to cook rice so don't throw the water).Add rice fry about 3 minutes.
7.Now add the water,salt mix well cover and cook till done in a low flame.
If you are using pressure cooker then cook it for 2 whistles swith off the heat and leave it like that for some time.
Just before serving add fried cashew nuts and chopped coriander and mint leaves mix well and serve hot with any Kurma and rita.
Now let's check what our friend are cooking.
30 Minutes Meals:Priya Mahadavan, Pavani,
Seven Days of Salad: lla, Divya Vikram,
For Ongoing 7 Events: Priya Suresh, Suma Gandlur, Harini
Kids Friendly: Vatsala, Kamalika, Jay
Seven Days of Rice: Veena Krishnakumar, Priya Vaasu, Padma Rekha,

Mar 4, 2011

Mint Rice

Hello every body I am back to blogging after a small break.We moved to India.It's a sudden change and we reached safely home.After I came hear yesterday I checked my mails and found a mail from srivalli there she announced blogging marathon for 7 day and this time she reduce the member to 12.When I saw that I decided I am not going to run the marathon this time.But surprising Valli made 2 groups for this marathon and I was very happy to run in the second group.This time I choosed the theme Rice.So for this 7 days i am going to post 7 different rice recipe hope you all like my recipes. thank s to Valli for creating group 2 I am going to enjoy doing this blogging marathon.
Let's check what our other friends were doing..
Divya Vikram, Harini, Jay, Kamalika, lla, Padma, Priya Mahadevan, Priya Suresh, Priya Vasu, Suma, Veena, , Vatsala , Pavani


Fresh mint leave -- 1 cup

Green chillies -- 3
Garlic -- 5 cloves
Grated fresh coconut -- 1 tab sp
Onion -- 1 small chopped
Lemon juice -- 1 tab sp
Rice --- 1&1/2 cup
salt -- 1 tea sp
Oil or ghee -- 1 tab sp
Cloves --- 4
Cardamom --- 3
Cinnamon -- 1 inch piece
1. Soak rice in 3 cups of water for half an hour and cook rice till done.Spread cooked rice on a plate let it cool.If you are using pressure cooker then cook the rice for 1 whistle,let the pressure leaves, removethe rice from cooker and spread in a plate.
2. Take mint leaves,coconut,green chillies,garlic cloves,onion and add lemon juice grind in to a paste.
3. Heat oil or ghee in a fry pan add cloves,cardamom,cinnamon let them popup then add mint paste,give a nice stir.
4. Add salt,rice to the mint mixture mix well to combine every thing,remove from heat cover and leave it like that for some time.
5. Mix well before serving, serve hot with any raita.
This flavour full mint rice goes to our dear frien PJ s Herbs and Flower in my platter- Mint