Mint and Tomato Rice /Pudina Tomato Rice

      Mint and Tomato Rice /Pudina Tomato Rice 

Ingredients :

•  A bunch of mint leaves (Pudina leaves )
•  Medium sized onion - 1
• Tomatoes - 2
• Green chillies -  5 or 6
• Ginger garlic paste - 1 tsp
• Salt - 2 tsps or according to taste
• Oil - 1 tbsp 
• Ghee - 2 tsps
• Rice - 1 cup boiled
• Lemon - 1

Method :

1.  Cut the onions and green chilies into slices.
2. Cut the tomatoes into cubes
3. Heat oil in a pan and add the ginger garlic paste and saute well.
4. Add the onion slices ,tomatoes and green chillie slices .Fry until transculent.
5. Add the mint leaves and stir fry.
6. Now add the boiled rice and mix thouroughly.
7. Now add the ghee to the rice and combine well.
8. Finally add lemon juice and salt  to the mint rice and mix well. 

Tindora Fry with groundnuts |Dondakaya ,palli vepudu

Tindora fry/ivy gourd fry/dondakaya fry is tasty south indian popular dish.It will be a side dish for dal too.

Ingredients:

• Dondakayalu/Tindora/ivy gourd -1/4 kg
• red chilli powder -1 and1/2 tsp
• oil -1 tbsp
• salt -1and1/2 tsp
• groundnuts -as needed

Preparation ;

1.     Wash and cut the dondakaya vegetable  into long slices.
2. Heat the oil in the kadai and place the dondakaya slices 
3. Add peanuts and fry well.
4. Stir fry till the dondakaya is cooked.
5. add salt and red chilli powder .Mix well.
6. Add fresh  coconut powder if you need
7. Serve with hot rice.

                              

                               

Top Ten Best Milkshake Recipes

  Healthy Milk Shakes | Refreshing  Milk Shakes



1.Dry fruits Milkshake :

Ingredients :

• Cashewnuts -  1 tbsp
• Almonds  ( badam ) - 1 tbsp
• Kiss miss (Raisins) -  as required
• Dates (kharjuram) - 5 to 6
•  Milk - 2 glasses
• Sugar - 1 tbsp

Method  ;

1. Soak the  cashew nuts ,
    almonds ( badam ) and dates  for  half an hour in hot water.
2. Cut the cashew nuts and badam as small pieces.
3. Blend the dates with milk in a blender.
4. Add sugar to the above drink and blend again.
5. Garnish with Kiss miss and  almond and cashewnut pieces.
6. Refrigerate for an hour and serve chilled.

2. Mango Milkshake  :

 Ingredients :

• Mangoes - 2
• Sugar - 1 tbsp
• Milk - 2 glasses 
• Dry fruits like badam , pistachios , cashew nuts

 Method :

1. Peel the skin of the mangoes.
2. Cut them into cubes.
3. Blend together mangoe cubes with milk and sugar.
4. Pour into individual glass tumblers.
5. Garnish with dry fruits and serve chilled.

3. Vanilla Milkshake :

Ingredients :

• Vanilla ice cream - 2 scoops
• Milk - 1 cup
• Sugar - 2 tsps

Method :

1. In a blender ,combine ice cream , milk  and sugar.Blend until smooth and frothy 
2. Refrigerate and serve chilled.

4.Chocolate Milkshake 

 Ingredients :

• Chocolate ice cream - 2 tbsps
• Milk  - 1 cup
• Hot chocolate powder - 1 tbsp
• Cashew nuts ( Sliced )

Method :

1. In a blender mix all the above ingredients and blend smoothly.
2. Pour the chocolate milkshake in tall glass tumblers.
3. Garnish with sliced cashew nuts.
4. Drop some ice cubes and serve chilled.

5.Apple Milkshake:

 Ingredients :

• Apples - 2
• Milk - 1 cup
• Honey - 2 tbsps
• Cardamom powder - 1 tsp
• Ice cream (Vanilla flavor) - 2 scoops

Method :

1. Combine all the above ingredients in a blender jar .Blend until smooth.
2. Pour the apple milk shake in individual tall glasses 
3. Add ice cream on top of the milkshake.  

6.Strawberry Milkshake

Ingredients :

• Milk  - 1 cup
• Staraberry ice cream - 4 scoops
• Whipped cream - 1 tbsp
• Sliced strawberries for topping
• Sugar - 1 tbsp

Method :

1.  Mix the milk , strawberry  ice cream,whipped cream , sugar in blender and blend until smooth.
2. Garnish with whipped cream and ice cream as topping and sliced strawberries. 

7.Carrot Milkshake

Ingredients :

• Carrots - 4 
• Almonds ( badam ) -5 to 6 
• Cashew nuts -  5 to 6
• Milk -  2 cups
• Sugar - 2 tbsps
• Cardamom powder - 1 tsp

Method :

1. Clean and peel off the skin of carrots and cut them   into pieces and pressure cook with a small amount of water.
2. Soak the almonds and cashew nuts in hot water for half an hour.
3. Allow to cool.
4. Grind the boiled carrots in blender along with sugar and soaked almonds and cashew nuts.Blend until smooth paste
5.  Add milk  and cardamom powder to the paste and mix well.
6. Refrigerate for 2 hours and serve chilled.

8. Banana Milkshake :

 Ingredients:

• Riped bananas - 2
• Milk - 1 cup
• Sugar - 1/4 cup or honey 1 tbsp
• Cashew nuts and Pistachios - handful

Method :

1. Combine milk,sugar or honey and bananas in a blender and blend until smooth.
2.  Refrigerate for an hour.
3. Garnish with sliced cashew nuts and pistachios and serve chilled .

9. Oreo milkshake

 Ingredients :

• Milk -1 cup
• Vanilla ice cream - 2 scoopes
• Oreo biscuits -6
• Chocolate sauce - 1 tbsp

Method :

1. In a blender jar , combine the ice cream , milk, 6Oreo biscuits and  chocolate sauce .
2. Blend until smooth.
3.  Crush the remaining Oreo cookies .
4. Pour the Oreo milk shake in individual glasses and top with Oreo cookie crumbles 
5.  Serve immediately.
   1. 
      

10. Muskmelon Milkshake

 Ingredients :

• Muskmelon - 1 cup chopped
• Milk - 1 cup 
• Vanilla ice cream - 2 scoops
• Whipped cream - 1/4 cup

Method :

 To Make Musk Melon Milkshake

• 1.Combine muskmelon pieces,milk and whipped cream in a blender jar and blend smooth.
• 2.Pour into a tall glass and topping with ice-cream and serve chilled.

Home made Paneer recipe | Cottage Cheese recipe

           How to make paneer (cottage cheese ) at home ?

Paneer became main ingredient in most of the Indian cuisine. We need fat milk to make paneer at home.This is an easy process to make soft  paneer at home.

Home-made Paneer


                
Ingredients :

•  5 cups of whole milk
•   2 tsps vinegar
• or 2 tsps lemon juice

Method :

1. Boil the milk in a open pan.
2.  When it's boiling, add the vinegar and wait
   for the milk to curdle completely.
3. When you add  venegar or lemon juice to  the milk the acidity in the lime causes the milk to separate into curds and whey. 
4.  Take it off the fire and let it sit for 10 minutes.
5.  Pour it onto a cotton/muslin cloth and tie it with a
   tight knot.
6.  When all the water is drained from the paneer,shape it into a
   large rectangular block,transfer it into another piece
   of paper/cloth, wrap it properly and refrigerate it overnight.
7. Refrigerate and use within a week.

Home made paneer

                            

Summer drinks| 6 different flavours of Punjabi Lassi Recipe

               How to prepare 6 different flavours of Lassi drinks 

   Curd  or yogurt is beneficiary for good health as it contains healthy bacteria and removes bad cholesterol in the body. Traditional Punjabi Lassi is a sweet beverage made of yogurt (curd) ,sugar and ,milk , rose water or cardamom powder and dry fruits.To beat the hot summer weather, try and relish these cool refreshing drinks !

           

                                               1. Sweet Lassi Recipe

Ingredients

• Curd - 2 cups
• Water - 1/4 cup
• Sugar - 2 tbsps
• Milk - 1/4 cup 
• Rich creame - 1 tbsp
• Rose water - 1 tsp
• Cardamom powder ( elaichi powder ) - 1 tsp
•  Ice cubes
• Sliced badam
  

Method :

1. Whisk the curd with a hand blender and add water and milk.     
2. Add sugar ,cream, cardamom powder,rose water ang blend well again to a smooth froth.
3. Add ice cubes and decorate with sliced badam ( almond) and serve chill.
4. Use fresh curd when preparing this Lassi recipe.

2. Masala Lassi Recipe :

 Ingredients :

• Fresh curd - 2 cups
• Cardamom (elaichi ) powder -1/4 tsp
• Nutmeg (jaji kaya ) powder -1/4 tsp
• Pepper powder - 1/4 tsp
• Saffron strands - a few
• Sugar or Jaggery - as per taste
• Dry fruites
• Water -
  1/2 cup
•  
• Ice cubes

Method:

1. Whisk curd in a large bowl along with all spice powders above.
2. Add water and sugar or jaggery and blend until frothy.
3.  Decorate with dry fruites .
4. Serve chill by dropping ice cubes on glass tumblers

          

            
3.Rose Lassy Recipe :
 Ingredients :

• Fresh yogurt  - 1 cup
• Water - 1 cup
• Rose petals (optional) - 1 table spoon
• Rose syrup - 2 tbsps
• Water - 1 cup
• Ice cubes 
• Sugar - 1 tbsp
• Sliced badam (almonds) , cashew nuts and pistachios

Method :

1. In a blender  or mixer jar blend the curd, water ,rose syrup and sugar until smooth frothy.
2. Now pour the drink  in tall glass tumbers.
3. Drop ice cubes.
4. Decorate with rose petals and sliced almonds, cashew nuts and pistachios .

     4.Mango Lassi recipe :

Mango fruit lovers love this delicious mango flavour lassi recipe.

Ingredients :

• Fresh curd - 1 cup
• Milk - 1 cup
• Riped  mango (Banginipalli mango) - 1
• Sugar - 1 tbsp
• Ice cubes 

Method :

1. Peel the skin of the mango and cut them into cubes
2. Blend the curd ,milk, sugar and mango cubes in a blender  or mixer until smooth and frothy.
3. Pour in tall glass tumblers and drop some ice cubes and serve chilled. 

5.Orange Lassi Recipe :

Orange lassi recipe contains thick source of vitamin c. It takes less time to prepare this drink.

Ingredients :

• Fresh curd - 1 cup
• Oranges - 2
• Sugar - 1 cup
• Honey - 1 tbsp (optional)
• Ice cubes
• A pinch of cinnamon (dalchina chekka ) powder
• Sliced almonds and cashewnuts

Method :

1. Peel the skin of oranges and remove the seeds.  
2.  Add curd orange slices,sugar ,cinnamon powder and honey in a blender jar.Blend until smooth.
3. Pour the drink in tall glass tumblers and add ice cubes.
4. Garnish with sliced almonds and cashew nuts.
5. Serve chilled.

6.Banana Lassi Recipe :

 Banana lassi recipe is another flavourful of  curd based smooth drink.

Ingredients :

• Fresh curd  ;1 cup
• Bananas - 2
• Water - 1 cup
• Sugar - 1 tbsp
• Ice cubes
• Cardamom powder ( optional ) - 1/4 tsp

Method :

1. Peel the bananas and cut them.
2. Add to blender along with curd, banana pieces,water, sugar and cardamom powder.
3. Blend until smooth and frothy.
4. Pour into tall glasses and drop some ice cubes .and serve immediately.

4 Varieties of Curd Chutney Recipes

    In South Indian cuisine  curd used as regular basis.Because it cools the body in summer and act as a pro boitic agent.These chutneys are made in different styles with yogurt(curd).Lets get started with yummy curd chutney recipes to beat this hot summer . Here I am going to show you  four healthy  curd  recipes.
    1. potato curd chutney
Ingredients;

• boiled potatoes: 2
• curd - 1 cup
• green chillies - 2
• curry leaves - 1 sprig
• coriander leaves
• mustard seeds - 1/4 tsp
• jeera (cumin seeds )- 1 tsp
• asafoetida ( Hing)  - a pinch
• oil - 1 tsp
• salt -1 1/2 tsp 
•  

Metod;

1. Blend the curd with  wood beater  in a bowl and add salt and mix well
2. Peel the skin of the potatoes and slice the potatoes into 1/2 sized.
3. In a pan , add  teaspoon oil and shalow fry the potato slices.
4. Pour the fried potatoes  in the curd.
5. In the same pan  add another teaspoonful of oil and add  mustard seeds, jeera ,hing ,green chillie slices and curry leaves and fry until crackle.
6. Pour the seasoning into the curd potato  chutneyand garnish with coriander leaves.

2.Tomato curd chutney

         Ingredients:

• Tomatoes -       3
• curd - 1 or 2 cups
• green chillies - 3
• ghee  - 1tsp 
• oil - 2tsps
• salt - according to taste
•  red chilly- 1
• curry leaves
• coriander leaves

   For seasoning      ;

• mustard seeds - 1/2 tsp
• jeera (cumin seeds)
• urad dal - 1 tsp
• a pinch of hing        

Method ;

1. Whisk the curd with hand beater.
2. Add salt and mix well.
3. Cut the tomatoes into cubes.
4. Heat a pan and add a teaspoon of oil and  add the tomato slices and stir fry.
5. Cover with a lid and cook for 5 minutes in low flame.
6. Switch off the stove when the tomatoes are well cooked.
7.  In a pan,add a teaspoon of ghee and fry the musturd seeds,jeera,urad dal,hing and fry until the rich aroma is spreaded.
8. Then add green chilli slices,curry leaves and coriander leaves to the above seasoning and cook for a minute.
9. Now mash the cooked tomatoes well and add to the whisked curd.
10. Now pour the tadka/taalimpu to the curd.
11. Tomato curd chutney is ready to serve.

 3.Curd chutney with coconut :-
       Coconut curd chutney (kobbari kaya perugu pachhadi) is tastes best with  grated coconut.It is one of the best side dish for  idly,dosa and vada.It can be better consumed with hot rice also.Let us get started .

       Ingredients ;

• Fresh  grated coconut - 1/2 cup
• green chillies - 3
• red chilli - 1
• curd - 1 cup
• curry leaves - 1 sprig
• coriander leaves- for garnishing 
• ghee  or oil- 2tsps
• mustard seeds - 1/4 tsp
• cumin seeds (jeera)- 1 tsp
• urad dal (minappappu)- 1 tsp
• a pinch of hing

Method:

1. Whisk the curd .with a hand beater and add grated coconut and  salt and  mix  throughly..
2. Heat oil or ghee in a pan,fry the mustard seeds until splutter.
3. Add jeera,urad dal,red chilli piecesand hing one by one and stir fry.
4. Now add green chillie pieces and curry leaves and cook for one minute.
5. Add the tampering to the curd and coconut mixture and garnish with coriander leaves.

4. Bottlegourd curd chutney :-

 Bottle gourd curd chutney or sorakaya perugu pachhadi  /lauki curd/ dahi chutney is a simple  and seasonal dish with a different flavor.

  Ingredients :

• Sorakaya/bottlegourd - small sized 1
• curd/yogurt - 1 cup
• green chillies -3
• mustard seeds - 1/2 tsp
• cumin seeds -1tsp
• urad dal - 1 tsp
• chana dal - 1 tsp
•  red chilli- 1
• hing - a small pinch 
• salt to taste 
• oil /ghee - 2 tsps
• curry leaves - a sprig
• coriander leaves 
•  

Method:

1. Peel the skin of bottle gourd/sorakaya and cut into  cubes as your desired size.
2. Cook the bottle gourd cubes in pressure cooker along with salt.
3. Whisk the curd and place it in a bowl.
4. Add cooked bottlegourd cubes to the curd.
5.   In a pan heat oil or ghee and fry the tempering along with green chillies and curry leaves.
6. Add the tempering to the curd mixture and garnish with coriander leaves.
7. Now the bottlegourd chutney or sorakaya perugu pachhadi is ready to serve.
8. This is authentic andhra style sorakaya chutney which goes well with hot rice

 Note: While  preparing curd chutneys tempering  with ghee will enhance the taste of the recipe.
 

Tomato rasam

Ingredients :
 Red gram – 150 gms
 Black pepper – 1 tbsp
 Cumin seeds – 1 tsp
 Garlic – 6 flakes
 Turmeric powder – ½ tsp
 Tomato – 100 gms
 Curry leaves – 2 sprigs
 Oil – 1 tsp
 Mustard seeds – ½ tsp
 Red chili – 3 nos.
 Asafetida – ¼ tsp
 Tamarind – 15 gms
Method :
 Pound the black pepper, ½ tsp of cumin seeds and garlic into a fine paste.
 Cook lentils and use only the water (on top) for Rasam.
 Add the ground masala, chopped tomatoes and turmeric powder to the dal water and
boil till you get the aroma of the masalas.
 Temper with red chili, mustard seeds, asafetida, ½ tsp cumin seeds and curry leaves.
 Soak the tamarind in water for some time, blend it well and add this extract to rasam.
 Season well and serve hot after garnishing with chopped coriander leaves.

Pongal

                                                        Pongal


Ingredients:
 White rice – 1 cup
 Red gram – ½ cup
 Fresh ground pepper – ¼ tsp
 Whole peppercorns – ¼ tsp
 Salt -1 tsp
 Green chilies - 4
 A few curry leaves
 Asafoetida – a pinch
 Ghee – 1 tbsp
 Oil – 1 tbsp
 Green coriander – 1 tbsp
Method :
 Wash rice and pulses and drain water completely.
 In a large sauce pan, heat ghee and oil on medium heat. Slit green chilies length wise. Fry the green chilies, curry leaves, pepper powder and peppercorns.
 Add the rice, pulses and asafoetida to this and fry for 3 minutes.
 Add 4 1/2 cups of water, salt and cover the sauce pan.
 Cook it on medium heat till rice and dal become very soft and keep stirring in between to avoid burning. Add more water if necessary.
 Garnish with coriander.
 Serve hot with coconut chutney.

Pesarattu

How to make pesarattu?Andhra special recipe pesarattu is a popular breakfast item. Most of the  telugu foodies love this pesarattu or pesara dosa.Pesarattu is made with moong dal batter. Pesarattu can be prepared in two ways: with split green moong dal, and with raw moong dal.

Several studies have shown that Moong Dal Dosa or Pesarattu is low in sodium, saturated fat, and cholesterol, making it a very healthy snack option for people with diabetes, high cholesterol, and high blood pressure. There is a lot of protein in pesarattu, which is a fantastic weight-loss food. In fact, a cup of mung beans may provide a beneficial dose of fiber to reduce levels of LDL ("bad" cholesterol).

Telugu cuisine's pesrattu dosa is famous all over the world. A wonderful andhra veg dish is pesara dosa, especially for die-hard pesarattu fans.

Pesarattu (or pesara dosa)  / moong dal dosa is an easy to prepare as well as healthy and very popular and delicious andhra cuisine. Pesarattu is served for breakfast with upma and allam or palli chutney. The following is a list of tasty chutneys you can serve as a side dish to pesarattu.

Tomato palli chutney

Roasted dal or( Putnala pappu) and Coconut chutney

Tomato Chutney

Tomato Onion Chutney Recipe

Ingredients :
 Split green gram(without skin) – 1/4 kg
 Green chilies – 5

 Salt to taste
 Finely chopped onion - 1
 Vegetable oil
 Chopped ginger -2 inch

Method :

 Soak the pulses in water for about 4 to 5 hours.
 Drain the water from the pulses and add ginger pieces.
 Make a paste of these ingredients, but
let it be coarse but not fine.
 Heat the tava / pan and spread little the paste on it just as you do it for a dosa.
 Sprinkle a few drops of oil over it and also sprinkle the chopped onions  and chopped green chilies over it.
 After it turns golden brown remove it from the tava.

Recipe card:

Ingredients	Directions
Ingredients :  Split green gram(without skin) – 1/4 kgü  Green chilies – 5ü  Salt to tasteü  Finely chopped onion - 1ü  Vegetable oilü  Chopped ginger -2 inchü	Soak the pulses in water for about 4 to 5 hours.v  Drain the water from the pulses and add ginger pieces.v  Make a paste of these ingredients, butv let it be coarse but not fine.  Heat the tava / pan and spread little the paste on it just as you do it for a dosa.v  Sprinkle a few drops of oil over it and also sprinkle the chopped onions  and chopped green chilies over it.v  After it turns golden brown remove it from the tava.v

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Simple Potato Cake

Ingredients
3 large potatoes
1 capsicum
1/2 cup grated cheese
1/2 cup bread crumbs
1/2 cup milk
1red chilli crushed
2 tsp butter
1 tbsp. plain flour
Method
1.The potatoes will turn out best if boiled and refrigerated overnight before using.
2.Do not peel potatoes. Slice into thin rounds or grate coarsely.
3.De seed capsicum and slice into thin rounds
4.Heat a thick nonstick pan about 5" diameter.
5.Meanwhile mix cheese, milk, crumbs, flour and chilli.
6.If mixture feels thin, add some more bread crumbs.
7.Add salt to taste. Apply 1 tsp. on bottom of pan.
8.Arrange potatoes to cover the pan. Top with capsicum.
9.Pour the mixture all over evenly. Level to cover all the potatoes.
10.Sprinkle fresh ground pepper, salt and simmer on low till bottom is golden brown.
11.Flip over very carefully with a wide sharp spatula, and roast the other side.
12.Let in the remaining butter around the edges to seep down.
13.Let other side become golden brown too.
14.Flip on serving plate and make sections with a knife.
15.Serve hot and crisp.
Variation: Bake the same if desired, instead
Making time: 40 minutes

Potato cake

Kaju Burfi - Kaju katli recipe

Kaju burfi / Kaju kathli sweet recipe

How to make Kaju burfi/ Kaju katli sweet recipe
Ingredients
2 cups of cashewnuts soaked in water for 2 hours
1 cup powdered sugar
1 tbsp. ghee
1/2 tsp. cardamom powder
silver foil (optional)
Method
Drain and blend the cashews to a fine paste.
Use as little water as possible when blending.
In a heavy saucepan put sugar and paste.
Cook on slow to medium heat.
Cook stirring continuously till a soft lump is formed.
Add ghee and cardamom powder and mix well.
Spread on a clean greased work surface.
Roll lightly with a rolling pin, to 1/8" thickness.
Apply the silver foil.
Cool, cut into diamond shaped burfis.

Almond Mushroom Pate

Ingredients:

 2 tbsp Margarine
1 x Sm Onion, chopped (1/4 c)
1 x Clove garlic, minced
1 1/2 c Sliced Mushrooms (4 oz)
1/2 ts Tarragon
1 c Blanched Whole Almonds(6 oz)
1 tbsp Lemon juice
2 tsp Soya Sauce

Preparation:

   In a large skillet, melt margarine. Add onion, garlic, and mushrooms. Saute until tender but not browned. Add tarragon, stir until it is softened. Pour mixture into a bowl of food processor. Add remaining ingredients. Process until mixture is smooth. Add cheese if you prefer a more spreadable consistency. Spoon into a serving bowl. Top with garnish of your choice. Makes 1 1/2 cups. People who do not like ordinary pate seem to love this one. Vary the herbs and substitute the vegetables as you wish. Serve with water crackers, thick slices of crusty French bread, thin slices of whole wheat bread, or unsalted whole wheat crackers. May be frozen.

VARIATIONS:
- Substitute other vegetables for the mushrooms (maybe broccoli.) - Substitute 1/2 t fennel for the tarragon and 1 c whole pecans for the almonds - vary the flavor by using other seasonings such as basil, oregano, dillweed, curry powder, or nutmeg.

GARNISH: slivered or finely chopped almonds, fresh parsley sprigs, pimiento strips, or sweet red pepper strips

   

Potato cutlet recipe

Ingredients:

Potatoes -5
ginger garlic paste -1 tsp
red chilli powder - 1 tsp
black pepper powder  - 1 tsp
dhania powder - 2 tsps
garam masala - 1tsps
salt - according to taste
coriander leaves
bread crumbs
corn flour 2 tbsps

Method ;
1.Boil the potatoes in pressure cooker

2.Peel the skin of potatoes and mash well in a bowl.

3 Cut the edges of the bread  and grind like a powder.

4.In a large bowl, mix the corn flour,black pepper powder,garam masala, dhania (coriander powder),red chilli powder,ginger garlic paste,salt and coriander leaves along with mashed potatoes .

5.Shape them into flat oval shaped cutlets.

6.Dust each with bread crumbs powder.

7.Heat oil and deep fry till golden brown .

8.Serve hot with tomato ketchup.