BHENDI CURRY

BHENDI CURRY

MATERIALS:

Bhendi -chopped into pieces-2 large cups

Tomatoes pieces-chopped-1/2 large cup

Onion chop-1/2 large cup

Dhania powder-1tsp

Jeera powder-1 tsp

Chilli powder-1 to 1 and 1/2 tsp

Salt

Oil-2 tbsp

METHOD:

• Place oil in microsafe bowl and MicroHigh for 1 minute.(30 seconds)
• Add onion chop and again Micro High for 1 and 1/2 minutes(90 seconds)
• Add tomato pieces ,stir/mix well ,and again Micro High for  4 minutes,half closed  with microsafe  lid .
• Stir for 2 times in between,by taking outside.
• Add bhendi chop,mix well and again Micro High for  6 minutes.
• Now add dhaniya ,jeera,chilli powders  and salt and if the curry mixture is dry add a little water.
• And  again Micro High for 6 minutes..
• Be attentive,Power differs among microwave ovens. 

STOVE TOP METHOD:

Place a kadaI on the stove and add oil to it.

Add chopped onion and fry till transculent .next add tomato chop and stir till Turns a little pulpy.Stir regularly in between intervals.

Lastly add bhendi pieces and cook well with a covered lid.

Now add dhania powder,jeera n chilli powders,salt n cook well.

After done the switch is to be turned off.

Serve hot.

BREAD SWEET / DOUBLE KA MEETHA

DOUBLE KA MEETHA / BREAD SWEET

DOUBLE KA MEETHA
STOVE TOP METHOD..Double ka meetha,a Hyderabadi special is a very tasty sweet which is liked by one and all.I prepare  this stove top method occassionally,as it consumes more ghee which is not advisable for health now a days.Weight watchers and calorie conscious please beware of this dish.
MATERIALS..
Bread slices-10 nos
(the 4 ends are cut off,and each bread slice is made into 4 pieces)
Ghee-150 gms
Sugar-3/4 th to 1 cup
Depends on your levels
Milk-2 cups
Water-3/4 th cup
Food colour-a pinch(optional)
Cardamom powder -2 pinches
Raisins,Cashew nuts-2 tbsp
Saffron-a few strands
METHOD....

• Place a small shallow pan on the stove  and pour 2 tbsp ghee in it.
• Add the cashew nuts and after a minute add raisins and toss well till brown .Switch off and keep aside.
• Place a pan and pour the ghee in it.
• After the ghee started heating,add the bread pieces and deep fry until light brown.
• Take care not to burn them.Place them on a tissue paper. 
• Meanwhile boil the milk seperately and let it boil for 2 minutes.
• Add the fried bread pieces to the boiled milk and food colour.
• Meanwhile, add sugar and water Cardamom powder and let it boil until fully dissolved,boil it for 2 to 3  minutes.
• And  now add  the fried bread pieces and milk mixture into it .Mix well.
• Then add   the  cashew and raisins mixture and mix well.Switch off the stove and serve hot.

MICROWAVE METHOD..

Double ka meetha..in microwave version is a bit not  problematic  to calorie conscious.We use very less ghee in to it.One cannot get the full satisfaction of eating the signature dish, original double ka meetha ,but atleast one can be guilt free,and can get a bit of sweet eating  satisfaction  by eating this.
Bread slices-10 nos
Ghee-2  tbsp
Sugar -from 5 to 6 tbsp
Condensed milk-1/2 cup
Boiled milk-1/2 cup
Cardamom powder
Cashew nuts,Raisins 

METHOD..

• Place 1 tsp of ghee in a micro safe plastic bowl and Micro high for 1 minute.
• Now add cashew nuts,and other nuts and Microhigh for 1 minute.
• Mix well .And add raisins and again Micro high for 1 and 1/2 minutes,keep aside.
• Cut the 4 edges of the bread,apply ghee to both sides of bread with a spoon/knife.
• For all the 10 slices of bread we can apply just 1and 1/2  full tablespoon of un heated ghee.
• Now place the ghee applied bread slices in a square shaped Borosil,microwaveable glass tray side by side and Micro High for 1and 1/2 minutes.
• Remove out ,flip to the other side with a spoon,now again Micro High for 1and 1/2 minutes.
• Now add 1/2 cup of condensed milk,1/2 cup boiled milk(mix food colour in milk) and sugar and cardamom powder and Micro@ 80% for 6 to 8  minutes.
• Check your time for a minute or two,as power of micro-ovens vary from each other,and the power of my micro oven is 1100 watts.
• Mix well,it looks like bread halwa,and now add the fried cashews and raisins mixture .Serve hot.

TUR DAL CHUTNEY / KANDHI PACHHADI

TUR DAL CHUTNEY / KANDHI PACHHADI
Kandhi pachhadi..is a popular chutney with hot steamed rice and a dallop of ghee .It is a complete and fulfilling variety among chutneys ,served as one of the side dish in a complete square meal .
MATERIALS:
Tur dal/kandhi pappu-1 small cup/ 100 gms
Tamarind-1 marble sized
Salt
Oil -1 tbsp
Red chillies-10 no.s
(According to your spicy levels)
Mustard seeds-1/2 tsp
Jeera-1/2 tsp
Garlic flakes-a few
METHOD:
Roast the tur dal in a shallow  pan in medium flame till light brown.
Wash them and keep aside.
In another pan,add 1 tsp oil and add red chilys first,after frying them ,take off in to the grinding jar.
Now add the mustard,jeera and garlic flakes in to the remaining oil and let them splutter.Keep aside.
Wet grind the red chillies,and roasted turdal ,along with tamarind and salt into semi coarse paste,by adding little amount of water.
Lastly add garlic and again grind for a few seconds.Now garnish with seasoning.Remove /transfer in to a serving dish.It tastes well with hot steamed rice and ghee.

TOMATO RASAM-IN MICROWAVE

TOMATO RASAM

Tomato rasam /Tomato charu ..is a common dish in the Indian homes for lunch or dinner.I prepared this in microwave oven,and tested it,from that day onwards I started preparing all types of stews and rasams in a few minutes in microwave.
Materials..
Water -4  mugs
(corelle mugs)
Tamarind-1 small lime
Tomatoes -2 nos(chopped)
Rasam powder-2 tbsp
Cooked dal-2 tbsp(optional)
Curry leaves
Cilantro leaves
Salt
Jaggery/sugar-1/4 tsp or 2 pinches
Seasoning..
Oil -1 and 1/2 tbsp
Mustard seeds-1/2 tsp
Methi seeds-a pinch
Red chilli slits-2 to 3 tsp
Hing-a pinch
Micro-wave Method..
Place.. a dry microsafe bowl with oil init,and Micro High for 30 seconds.
Remove out,and add the mustards,methi,and red chilli slits ,hing and MicroHigh for 2 minutes.
Remove,and add chopped tomatoes,curry and corriander leaves and Micro High for 4 minutes.Mix once in between.
Now add water, tamarind,rasam powder,jaggery,cooked dal,salt and boil for 10 to 12 minutes.
Garnish with cilantro and serve.

RASAM POWDER..
1 cup Toor dal
1/2 cup Dhania seeds
(a bit less than 1/2 cup)
1/4 cup Jeera
1/4 cup Pepper seeds
4 to 5 red chillies
Place a pan on the stove and add tur dal and roast,in low flame.
After it is half roasted add dhania seeds,and red chillies and again roast for 2 to 3 minutes .Lastly add jeera and pepper seeds and roast them totally.Dry grind it into powder after it turns cool and store in a air tight  container.

STUFFED BRINJAL / VANKAYA JEELAKARRA KARAM KURA

VANKAYA JEELAKARRA KARAM KURA /STUFFED BRINJAL 

Vankaya jeelakarra karam..There are 5 to 6 varieties of stuffed brinjals curries.It is another variation among the brinjal curries.Naturally brinjal curry tastes yummy either with steamed rice or rotis..This is a very simple and easiest of all and can prepare it in emergency times.It is not suitable for auspicious days as onions are added. 
MATERIALS:
Brinjals- 500 gms
Cut in to 4 halves with the ends intact
Onions-4 to 5 nos-medium size
chopped into chunks
Red chillie powder-2 tbsp
According to your spicy levels
Jeera powder-1 tsp
Salt-as required
Oil -3 to 4 tbsp
U can reduce the oil,if you are calorie conscious
STOVE TOP METHOD:
Mix  the chilli powder,jeera and salt together with a spoon.
Stuff in to the brinjals.
Now place a pan on the stove ,add oil to it.
After the oil is heated add the stuffed brinjals and onions chunks.
Mix well,and cook in low to medium flame until cooked.
This curry cooks well if it is covered with a lid,without burning.
Surely it may take 20 to 30 mins time on gas stove.
Serve with steamed rice or rotis.

PAPPU PULUSU/PAPPU CHARU/TUR DAL STEW

PAPPU PULUSU

Pappu pulusu.. is a traditional Andhra vegetarian  variety  made with tur dal,and sounds best among various stews.It is  nutritionally a complete and fulfilling one and has delicious taste too.

MATERIALS:
Tur dal-1 cup
Onions -1 large 
(Made into chunks)
Tamarind-1 big lime sized
(Squeezed into juice by adding 5cups of water)
Green chillies-6 to 10 nos
(made into slits)
Garlic flakes-10 nos
Oil- 2 tbsp
Mustard seeds-1/2 tsp
Methi seeds-a pinch
Red chillies-8nos
(Add according to your spicy levels)
Chilli powder-1/2 tsp
(If necessary)
Sugar/Jaggery-1/2 tsp
Curry leaves
Cilantro
Salt
METHOD:

• First of all ,dry roast the tur dal for 3 minutes in a kadai on low flame.
• Wash the roasted tur dal,and add 2 and 1/2 cups water ,and pressure cook till the dal is done.
• After 3 whistles, switch off the stove, and let it stand aside for half an hour.
• Now add the oil to a micro safe bowl and Micro High for 30 seconds.
• Add the seasoning mustard seeds,methi and red chilli slits and again Micro High for 2 minutes.
• Remove out and mix well,and add onion chunks and garlic flakes and MicroHigh for 4 minutes.
• Mix once  for every 2 minutes.
• Remove out,mix well and add squeezed tamarind juice,green chilli slits ,chilli powder,salt required, and Micro High for 8 minutes.
• If your spicy levels are high then only add chilli powder.
• It starts boiling by now,remove out add cooked tur dal,and 1/2 tsp of sugar/jaggery,curry leaves and Micro @80% for 10 to 12 mins.
• Check for every 4 minutes.Add cilantro and stand aside covered for 15 mins.
• Serve hot with steamed rice and roasted papads.

STOVE TOP METHOD:

• After cooking tur dal in a pressure cooker,let it stand for half an hour .
• After the pressure goes off take the cooked dal out into another bowl.
• Now place a pan on the stove,add oil,and after it is heated,add seasoning and redchilli slits.
• After they splutter add onion chunks and garlic and fry for 5 min on low flame.
• Then add the squeezed tamarind juice,green chilli slits,chilli powder and salt and let it boil.
• Now add the cooked tur dal,sugar and curry leaves and let it continue boil for 5 mins in low flame.
• Add cilantro and switch off the stove and cover it with a lid.
• Let it stand aside for 15 mins,and then serve hot with steamed rice .

UPPUDU PINDI

UPPUDU PINDI

Uppudu pindi..is a south Indian dish,which is made with rice ravva/coarse rice.It is a common tiffin without onion and garlic recipe,made on the days of fasting.Usually everyone prefer to do this on gas stoves.But I prefer to do in microwave occassionally when I am  busy.Here are the timings which you can follow for 2 large coffee cups of rice ravva.

MATERIALS:

Rice ravva-2 cups

Ginger -finely chopped-2 tbsp

Green chilli chop-1 tbsp

Salt-as required

Curry leaves

Water-5 cups

Oil-3 tbsp

Urad daal-1 tsp

Channa daal-1 tsp

Mustard seeds-1/2tsp

Hing-a pinch

MICROWAVE METHOD:

Place oil in a micro safe bowl and heat Micro high for 30 seconds.

Then remove and add the seasonings urad, chana dal,and mustard seeds and Micro high for 3 min.

Remove out,mix well,and add hing,ginger and green chilli chopped pieces and again Micro high for 1 and 1/2 minutes.

Now add water ,salt and curry leaves and again Micro high for 10 minutes.

Remove out and add coarse rice ravva,mix well and again Micro high for 4 to 5 minutes.

By this time the ravva will be cooked, now remove out ,and mix well.

Again lastly,Micro @60% for 3 to 4 minutes,after placing a micro safe lid on it.

Do not press and completely seal with the lid,just place it a bit opened.

Leave aside ,for 2 min.

Remove out ,and completely cover with a lid and let it stand for 15 minutes.

Serve hot with pickle/chutney.

STOVE TOP METHOD:

Place a flat bottomed vessel on the stove and add oil to it.

After the oil is heated,add urad,chana dals,and mustard seeds .

After they splutter,add hing,greenchilli,and ginger chop,and curry leaves  and fry for 2 minutes.

Now add ,water and salt.

After the water starts boiling,add coarse rice ravva and mix well.

Let it cook covered ,for 5 to 6 minutes until the rice ravva is cooked on a low flame.

Swich off after it is cooked,and set aside for 15  minutes.

Serve hot with pickle or chutney.

CAULIFLOWER CURRY-MICROWAVE

CAULIFLOWER CURRY-MICROWAVE METHOD

Cauliflower chop/pieces-250 gms or 2 large cups
Onion paste/finely chopped -1/2 cup
Tomato chop-1/2 cup
Salt
Oil-2 to 3 tbsp
Channa dal-1 and 1/2 tbsp
Urad dal-1 tbsp
Mustard seeds 1/2 tsp
Chilli powder 1 to 1 and 1/2 tsp
Dhania powder-1 tsp
Masala powder-optional
METHOD:
Place oil in a micro safe bowl and Micro high for 30 seconds.
Now add the seasoning items urad,channa dal ,mustard seed and Micro high for 2 min.
Take off,and add chopped onion and again Micro high for 2 min.
Now stir well and add tomato chop too and Micro high for 4 mins..
Then add the cauliflower chop mix well and Micro high for 6 min covered with a micro safe lid.

Take off,mix well,and  add dhania ,chilli powders and more than half cup of water and Micro high for 6 minutes(covered ).
Stir 2 to 3 times in the middle for every 3 minutes.
Remove it outside,mix well  and add 2 tbsp water if needed,and masala powder 1/2 tsp,salt and mix well, and micro wave at 60% for 4 minutes.
Leave aside to settle .Serve hot.

STOVE TOP METHOD:
Place a kadai on the stove and add oil.
When the oil is heated add the seasonings,and when they splutter mix well and add onion chop.
When the onion chop turns transculent add tomato pieces.
Cover the pan and let the tomato be cooked for a few min.
Mix well,and add the cauliflower chop and cook in low flame ,covered ,until the cauliflower is cooked.
Remove the lid and add dhania and chilli powders and more than 1/2 cup water and cook.
After it is cooked completely add masala powder and salt and water if necessary and cook in low temperature.
Serve hot with rotis /steamed rice.

CABBAGE STIR FRY-MICROWAVE

CABBAGE STIR FRY-MICROWAVE METHOD

MATERIALS:
Cabbage (chopped)250 gms-2 cups
Onion chop-1/2 cup
Tomato chop-1 cup
Oil- 2tbsp
Chilli powder-1tsp
Dhania jeera powder
Ginger garlic paste-1 tsp
Masala powder-1/2 tsp optional
Salt
METHOD:
Place oil in a microsafe bowl and microhigh for 30 seconds.
Add onion chop and gingergarlic paste and microhigh for 2 minutes.
Now add tomato  chop ,cover with microsafe lid,donot cover completely) and Micro high for  5 minutes.
Remove out,add cabbage chop ,stir well and  again Micro high for another 8 minutes,covered with the lid.
Stir in the middle.
If you want gravy,add 1/4 th cup of water ,in the curry to be a bit loose .
Now add ,dhaniya,jeera chilli powders and micro high for 8 minutes.
Take the curry out,and stir fry in between for every 2 minutes.

STOVE TOP METHOD:
 Place a pan on the stove and add oil to it.Now add onions and ginger garlic paste and fry.
Next add chopped tomatoes and cook,till 10 minutes till it is half cooked.
Now add chopped cabbage,and stir well.
Cook until it is cooked for 10 min.
Lastly add dhania powder,chilli powder and salt and cook until it is fully cooked.
To make the curry soft and gravy type,add 1/4 cup of water and cook placing a lid /with a lid half covered.
Garnish and serve with steamed rice/rotis.

SENAGALU-GUGGILLU

SENAGALU-GUGGILLU

• Soaked channa/chole-2 cups
• Salt
• Oil- 3 tsp
• Jeera-1/2 tsp
• Urad daal-1tsp
• Redchillies slits-3 tsp                                                                   more for spicy levels
• Green chilli slits-1 tsp
• Hing-2 pinches
• Curry leaves

METHOD:

• Soak 1 cup of chole/channa in the water for over night/eight hours.
• Wash well and cook in a microwave , covered with a lid for 12 minutes.
• Let it stand for 5 minutes.Add salt and again Micro at 60% for 5 minutes more.
• Leave it aside to settle for 30 minutes.
• Place another microsafe bowl with oil in it and Micro high for 30 seconds.
• Meanwhile drain out the excess water from the boiled chole. 
• Take out and add urad dal,jeera,red chilli slits and again Micro high for 2 minutes.
• Now take off outside,and add green chilli slits,curry leaves and hing ,and stir well.
• Again Micro high for another 2  minutes.
• Take care  to use only dry curry leaves(washed well and wiped with a cloth and not wet leaves.
• Now add boiled microwaved chole ,stir well and Micro high for 3 minutes in 60%,and stir well once in between ,then remove out.
• Serve hot as a snack or with rice.

STOVE TOP METHOD:

• Place soaked channa/chole in a pressure pan and add water to it and cook till 3 whistles.
• Add salt stir well and set aside.
• Place a pan with oil on the stove and add the seasoning urad dal, jeera and red chili slits,and after they splutter add curry leaves ,green chilli slits and hing and stir well.
• Meanwhile drain off the water from the boiled chole, and add to the seasoning and stir well.
• Now place a lid on it and let it simmer for 5 minutes.
• Switch off the stove ,and transfer in to another serving bowl.
• Serve hot..

KARELA FRY

KARELA FRY:

Karela /Bitter gourd is a vegetable with many medicinal values used by diabetic persons.Not only it is used as a medicine but it tastes yummy if fried in oil.Taste it and Iam sure you will like it.
MATERIALS:
Karela/Bittergourd chopped pieces-2 cups
(Place karela pieces in a bowl,add 1/2 tsp salt and press,and keep it aside for 30 min.Then ,squeeze the water through which the bitterness of the karela will go)
Oil-1and 1/2 tbsp
Onion pieces-1/4th cup-optional
(Nicely chopped)
Chilli powder-1 to 1 and 1/2 tsp
Salt required.
METHOD:
Place a microsafe bowl and add oil to it,and micro high for 1 min.
Add squeezed karela pieces and micro high for 10 minutes in micro high.
Take out ,and mix for every 2 minutes and stir well.
After the prescribed time is over ,remove out,and add salt,mix well.
Again MicroHigh for 3 to 4 minutes,and remove out.
If you want to fry more crispy  ,then Micro high for another 1 min.
Add chilli powder mix well and serve hot..
They are crispy and tastes good,but if you like wet look like a curry add chopped onion in the first itself after 2 minutes time.


STOVE TOP METHOD:
Place a kadai on the stove and add oil to it.
Now add squeezed karela pieces and fry until they are dry.
It may take more than 20 min in medium fire.
Add salt and chilli powder mix well and serve hot.
Cooking on stove top takes a bit longer time than microwave,
and continuously keep stirring quite often as uneven cooking may take place making the karela over fried in some places.. 

UPMA-MICROWAVE

UPMA-MICROWAVE

UPMA

In Microwave-is a simple and easy method for a breakfast/evening tiffin in microwave done in minutes of time.Here is the simple proceedure done in few minutes.

MATERIALS:

• 1 cup-200 gms-sooji
• 1 onion -chopped
• 1 tomato -chopped
• 2 tbsp oil
• 1 tsp mustard seeds
• 4 Green chillies
• 1/2 cup boiled peas
• 1 tbsp peanuts (roasted)
• 1tsp Urad daal
• 1tsp-Channa daal
• 2 tbsp- curry leaves
• 2and 1/2 cups water
• Salt -to taste

METHOD:

 

•  In a microwave safe bowl roast semolina at Micro high-100% power for 2 mins. Stir in between. Keep aside.
• In another microwave safe bowl microwave oil at Micro high 100% power for 30 secs.
• Add mustard seeds, channa daal,urad daal,and micro high at 100% power for 2and 1/2 min.
• Now add onion, peas,green chillies and tomatoes and micro high at 100% power for 3 mins. Stir in between.
• Add 2and 1/2 cups of water,curry leaves ,and boil micro high  for 5 mins.
• Now add,roasted sooji, salt,and microwave at 100% power for 3 to 4 mins. Stir in between.
• Serve hot with chutney.

STOVETOP METHOD:
 UPMA is the simplest of all tiffins made on the stove,but tasty too with chutney.

• Place a kadai and roast the sooji for 4 to 5 min in low temp to remove the raw smell.
• Place a kadai with oil on the stove,and add the seasoning dals and fry.
• Then add chopped onion,tomato, green peas and green chilli slits,and fry for 2 to 3 minutes.
•  Now add water ,salt ,and then let it boil.
• Now add the roasted sooji and curry leaves and cook for cooking in low temp ,it takes atleast 5  minutes .
• Switch off and serve hot  with chutney.

 

SCRAMBLED EGG/EGG BHURJI

EGG BHURJI/SCRAMBLED EGG:

A good breakfast for both children and elders,scrambled egg gives animal protein and both carbs and vitamins and minerals,is considered as healthy breakfast.MATERIALS:

Eggs- 4 nos

Whisked a little

Capsicums- 1 no. each of

Green,orange and red colours

Potatoes -3 nos

Jalapenos/Green chillies-4 to5nos

According to individuals spicy taste

Gingergarlic paste-1/4 tsp

Chilli powder 1/4 tsp

Masala powder-2 pinches

Oil 2 to 3 tbsp

Salt-as required.

 

METHOD:

Place a shallow pan,and place on the stove and add oil to it.

Meanwhile chop all capsicums,and potatoes and green chillies 

in to pieces.

After the oil is heated add chopped potatoes,and shallow fry keeping the lid on.

After the potato pieces turn a bit soft add all capsicum pieces and fry till tender.

Now add salt and green chillie pieces ,gingergarlic paste,chilli and masala powders and mix well.

Lastly add whisked/beaten eggs into the pan .

Wait a little for 1 min and then keep stirring quite often until it curdles.

The egg will be cooked and soft after a few minutes.

Swich off the stove and serve hot.

Add chopped cilantro if you are interested,but here i didnt add as on that day there was  no cilantro left in my fridge..

 

LIMA BEANS CURRY

LIMA BEANS CURRY:
Lima Beans ..a good source of protein can be used in daily cooking ,a very simple and easy way done in microwave and it is an ideal combo with rotis/chappathis.
MATERIALS:

• Lima Beans-2 cups

(Frozen beans)

• Onions-1 cup-chopped
• Gingergarlic paste-1 tsp
• Tomato puree-3 tbsp
• Corriander powder-1 tsp
• Jeera powder-1/2 tsp
• Garam masala powder-1/2 tsp-optional
• Oil-2 to 3 tbsp
• Salt-as required
• Jeera-1/4 tsp
• Mustard seeds-1/4 tsp
• Water-3/4 th cup

METHOD:

• Place a microsafe bowl with 2 to 3 tbsp oil,and MicroHigh for 30 seconds.
• Now remove it outside,and add jeera and mustard seeds,and again micro high for 30 seconds.
• After that,add add onions and Micro high for 2 min.
• Remove it,and add ginger garlic paste and again micro high  or minute.
• Add tomato puree,corriander and jeera powders,mix well and add 1/2 cup of water.
• Now Micro High for 2 minutes ,then remove out and add frozen lima beans to the bowl.
• Mix well and again Micro high for 8 mins for further cooking.
• Meanwhile remove out and mix well for every 2 mins.
• Add salt,mix well and add another  2tbsp of water and Micro High for 4 minutes.
• So, totally i spent 14 minutes on microwave cooking.While microwaving make it a point to take out and mix well for every 2 minutes.
• Transfer in to another bowl and serve hot with rotis/chappathis.

STOVE TOP METHOD:

• Pace a kadai on the stove with oil in it,and after heating a bit for half minute add jeera and mustard seeds ,to it and mix well.
• Now add chopped onions and fry for a little time.
• Next add ginger garlic paste and mix well.
• After 1 minute add tomato puree,corriander and masala powders.
• And fry for a while upto 2 minutes till the raw smell is disappeared.
• Now add 1/2 cup of water and simmer on the  stove.And after the water starts boilng add the frozen lima beans.
• Cook for 10 to 12 minutes with lid on.
• Then after its cooked ,add salt and 3 tbsp water,and then mix well and cook in a low temperature.
• Garnish and serve hot with rotis/chhapathis.

  

STUFFED MASALA BRINJAL CURRY/MASALA VANKAYA KURA

STUFFED MASALA BRINJAL CURRY/MASALA VANKAYA KURA

 INGREDIENTS:
MASALA POWDER FOR STUFFING:
Ground nuts-1 handful
Urad daal-1 tbsp
Channa daal-1tbsp
Cashew nuts-7 to 8 nos
Dhania-4 tsp
Jeera-1 tsp
Garlic-6 pods
Chilli powder-3 tsp
(for more spicy add 1 tsp more)
Dry coconut-1 inch piece
Tamarind-lime size ball
Salt
For curry:
Curry powder-3 to 4 tbsp
Brinjals-10  nos/250 gms
Onion chopped-1/4 th cup
Tomato paste-1tsp- optional
Oil-2 to 3 tbsp
Salt

METHOD:
Powder:

• First of all,roast all the materials of the powder except tamarind and salt,and chilli powder.
• Place groundnuts,urad daal, channa daal,in a micro safe bowl and micro high for 2 min.
• Remove from microwave and add dhania,cashew nuts,jeera and dry coconut piece and micro high for another 1 1/2(one and half) min in micro high..
• If you like more crisp micro high for another 30 seconds.
• Thats all,leave there itself for another 1 min.
• Remove outside,then add chilli powder and 6 garlic pods while it is hot,and let it cool.
• After it is cool add tamarind,salt and dry grind the mixture in to powder..

 Curry:

• Cut all the brinjals into 4 halves with the ends in tact.
• Stuff the powder in to the brinjals. 
• Place oil in a micro safe bowl ,add stuffed brinjals and micro high for 1 min.
• Then remove outside and add chopped onions and 1/2 cup water ,mix well,and micro high for 4 min,cover the bowl lightly with a lid.
• Meanwhile take out once and mix well one time.
• Remove outside,and add salt,and tomato paste and add water if  the    curry is a bit dry.
• And ,mix well, and micro high for another 5 minutes.
• Let it remain in the microwave oven for a few minutes so that the curry becomes soft due to the heat.
•  Remove out and mix the curry and cover it.
• Serve with rotis/steamed rice.
• Totally the cooking will be 1+4+5=10 min.
• If u want the curry to be cooked more, micro for another 30 seconds.

STOVE TOP METHOD:
Place a kadai on the stove and add oil to it.Then add stuffed brinjals and place a lid on and simmer for  2 to 3 minutes.
Then add chopped onions and a half cup of water and cook in a low temp  with  a lid on.
Then after the brinjals are cooked and become soft ,add tomato puree   and salt and add a little water and cook for a little while.
Now switch off after it is cooked and serve hot with rotis/chappathis.

IDLI POWDER/IDLI KARAM PODI

IDLI POWDER/IDLI KAKARAM PODI

Idli powder/karam podi,is an substitute for chutneys while preparing idlis.
Quite often,I do this on stove top and everyone does the same..
But preparing in a microwave is simple and easy proceedure,there by the kitchen looks spotlessly clean.
I switched off most of my cooking to microwave as i found more time left with this type of cooking and i found the kitchen clean even after my cooking..
Here is a variation from routine preparing in microwave,please go through..
MATERIALS:

• Urad daal-2 handfulls
• Channa daal-2 handfulls
• Ground nuts-2 handfulls
• Dhania/Corriander seeds-1 handful
• Jeera-1 tsp
• Red chillies-2 handfulls.
• No oil required
• Salt-adjust as per your taste
• Tamarind-lime size

METHOD:

• Place  urad ,channa,daals in a micro safe bowl/borosil glass bowl and micro High for 1 min.
• Remove after 1 min,add ground nuts, and again micro High for 1 minute.
• Remove out,mix well,and now add red chillies, dhania,jeera seeds and micro High for 2 min.
• Once again remove out,mix well finally and micro High for 1 minute.
• Take out after  1minute,and let it cool.
• After 10 minutes of time , dry grind all the fried daals ,along with tamarind into a fine/coarse powder according to your taste,add salt mix well..and store in a container.
• The cooking time was 1+1+2+1=5 minutes
• Check the time, as there will be variations in the power capacity of microwave ovens.
• I use this powder for idlis/dosas,and also for stuffed brinjal currry/guthhi vankaya kura.

STOVE TOP METHOD:

• Place a kadai on the stove and dry roast the materials one by one.
• First add channa and urad daals to the kadai and roast for 2 to 3 minutes in medium temp.
• Then add groundnuts,and roast for a while of  1min.
• Then add red chillies,dhania and jeera,and roast ,and switch off after it is done.
• Then after it is cool add dry tamarind and dry grind into powder.
• Lastly add salt and mix well.
• Store in a container after it is cool.

INTRODUCTION

INTRODUCTION
Hi,
I am Padma,from India.

• Cooking..is my hobby,I used to cook vegetarian delicacies of Andhra pradesh,being a girl from orthodox joint family I do not use even garlic and onions on auspicious days.
• But as these days belong to nuclear families and due to my childrens urge,I started learning and using onion and garlic in some of my recipes to satisfy the taste buds of our tongues.
• Some of my recipes are simple and useful for new married couples and bachelors too.
• Professionally, I am a Reiki grand master,  Advanced pranic healer up to retreat levels,Fengshui consultant..and also a Tarrot reader..
• I do undertake pranic healings, Fengshui consultations,and Tarrot readings..and  basically a beautician.
• I do have a boutique of my own,Soundarya Beauty Parlour..,where I take beauty treatments, sell fengshui products..and take consultations regarding fengshui,and Tarrot readings..
• As I am a advanced pranic healer of Grandmaster Choa Kok Sui,all my fengshui products are cleansed, Programmed,Energised with Power, and they are programmed and meant to the purpose of what they have to do,yielding good results to the buyers/my clients..
• I will give you personalized remedies while applying fengshui in day to day life.
• As I am interested a lot in fengshuii am doing these consultations and those who need remedy can please contact me through my email id..padmagayathri@rocketmail.com., and also soundaryasbeautyworld@yahoo.com.
• I will give my assistance as soon i receive the mail ,and let you know the particulars ..and advice the fengshui symbols to be used in their respective homes  on consultation.
• I have fengshui symbols/products and on orders/requirements i will ship/post them to the given addresses.
• And I have another  big interest of collecting  tips related to beauty,fengshui and tarrot ,collected by my own and from friends,and from all sources like browsing online, searching in newspapers,magazines etc etcs..which i place them in my posts,and also refer to my clients in their beauty related problems.
• I hope I will do the best for needy persons.. 

PADMA PRIYA ,
SOUNDARYA BEAUTY PARLOUR,
SEERATH COMPLEX,
NEAR SANTHA CHERUVU,
KAKINADA.