How to make veg noodles

How to make veg noodles 

Ingredients

• 125 to 150 gms chinese noodles
• 1 medium carrot, julienned
• 2-3 medium spring onions, finely chopped
• 8-10 french beans, thinly sliced diagonally or finely chopped
• 1 small to medium capsicum/green bell pepper, julienned or finely chopped
• 2-3 garlic cloves, finely chopped
• ½ inch ginger, finely chopped
• 1 to 2 tsp soy sauce or as required
• 1 tsp finely chopped celery or 1 tsp chopped coriander (both of them have different flavors. celery will give a more chinese flavor and coriander will give an indianised taste)
• 2 tbsp oil
• salt and freshly powdered black pepper as required

Instructions

1. first heat enough water in a pan with salt and few drops of oil.
2. when the water comes to a boil, add the noodles.
3. stir and allow to cook the noodles till they are just cooked or al dente.
4. whilst the noodles are cooking, prepare the veggies.
5. once the noodles are cooked well, drain them in a colander or sieve.
6. then rinse the noodles in fresh water by placing the colander or sieve under fresh tap water.
7. drain & keep aside.
8. heat oil in a wok or pan.
9. first add the garlic and ginger and stir fry on medium flame for some seconds.
10. increase the flame to high & add the chopped spring onions.
11. keep on stirring continuously and stir fry the onions till they become translucent.
12. add the veggies – carrots, capsicum and french beans.
13. continue to toss & stir fry on a high flame till the veggies are almost cooked.
14. use a pan with handles as its better to lift it while tossing.
15. you can also decrease the flame if the heat becomes too much too handle and then stir fry the veggies on a medium flame.
16. some crunch should be there in the vegetables, so don’t cook the vegetables till they become completely soft.
17. add the soy sauce, celery, salt and pepper. stir and then add the noodles.
18. keep on tossing and stirring till the veggies are mixed well with the noodles for minute or two. switch off the fire.
19. check the taste and add more salt, black pepper or soy sauce if required.
20. serve the veg noodles steaming hot as it is or with some black bean sauce or tomato sauce.

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How to make NIMMAKAYA PULIHORA / LEMON RICE

How to make NIMMAKAYA PULIHORA / LEMON RICE

SERVES : 2 ADULTS

INGREDIENTS REQUIRED :-

Rice : 1/4 kg

lemon : 2 big

salt : 2 tspns

oil : 1/2 tspn

turmeric : 1/2 tspn

FOR SEASONING :-

Oil : 1 tbspn

urad dal : 2 tspns

ground nuts / peanuts : 1/2 a handful

dry red chillies : 1

bengal gram : 1 tbspn

cumin seeds : 1/2 tspn

mustard seeds : 1/2 tspn

asafoetida / hing : sprinkle little

green chillies : 6

curry leaves : 4 strigs

PREPARATION :-

First pick ,wash and soak rice in just less than 2 glasses of water.

To this add turmeric and 1/4 tspn salt and mix well . Now add 1/2 tspn oil and mix well. Put this aside for 20 mins.

After 20 mins boil this rice either in cooker / electric rice cooker. When it is completed dont take out the lid for 10 mins. after 10 mins take the lid and cool the rice in a big bowl.

Take a small bowl and add remaining salt and squeeze lime juice on salt and keep it aside.(this step is to avoid bitter taste.)

Slit green chillies length wise .

Now heat a pan , add oil . when it is heated do seasoning by adding all the ingredients under subtitle " FOR SEASONING " one after another and switchoff stove.

By this time ur rice should get cooled.

now add lime juice to rice and mix well. Add seasoning to rice and mix well.

Put it aside for 10 mins .

Serve tasty & sour nimmakaya pulihora / lemon rice.

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How to make LADIES FINGER FRY

How to make LADIES FINGER FRY

Ingredients required:

Ladies Finger : 15

oil : required for deep frying

garlic pods : 4

curry leaves : 1 strig

ground nuts : 20

chillypowder : 1/4 tspn

salt : 1/4 tspn

How to prepare:

Wash ladies fingers ,strain them and dry them on a kitchen towel.cut ladies fingers either 1/2 inch or 1 inch length.

Heat a kadai or a deep skillet and pour oil. keep in medium flame . after the oil gets heated pour groundnuts and after 2 mins take them out and put them on absorbent paper.

now take ladies fingers and add them to oil.

when u feel it is almost fried at this point add crushed garlic and within 2 mins takeout the whole thing from oil without switching off the stove on to the absorbent paper .

Immediately mix required salt and chillypowder and mix them well such that it coats well.

donot close the bowl with a lid since bhendi becomes soft.

ur tasty & crispy bhendi fry is ready to serve.

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How to make Vegetable Pulav

How to make Vegetable Pulav

INGREDIENTS REQUIRED :

Basmati rice : 250ml glass full / 250 gms

Potato : 1

onion : 1 big

Carrot : 1 medium

Beans : 15

Green peas : 1 Handfull

Green chillies : 6

Ghee : 1 tbspn

oil : 1 tbspn

ginger garlic paste : 1 1/2 tspn ( freshly ground )

curry leaves : 10

mint leaves : 15

coconut milk : 1 3/4 glasses / 450ml

salt : 2 tspns

lemon : 1/2

coriander leaves : 10 strigs

yellow colour : pinch

Whole garam masalas :-

cardamoms : 6

cinnamon stick : 2 inch stick

cloves : 6

star anise : 2

bay leaf : 2

nut mug : little

japatri : 2

shajeera : 1/2 tsn

PREPARATION :

First chop onion , carrot , potato , beans , green chillies.

Wash basmati rice and drain all the water. Do this process Just before u start cooking.

Heat a pan add oil , ghee,When it is heated add whole garam masalas ( dont burn them ).

Add green chillies , ginger garlic paste , onion , curry leaves , mint leaves .

After 5 mins add carrot , potato , beans , green peas and mix well.

When vegetables are half cooked add coconut milk ( u can see my" how to prepare coconut milk")

Add 2 tspns salt. When it boils fully add ur drained rice and mix well.

Add lemon juice and chopped coriander. Put a lid.

When it is nearing by to complete dont try to stir it.

Finally sprinkle yellow colour mixed in little water.

When it is finally cooked switchoff the stove and Dont takeout lid for next 15 mins.

Ur delicious vegetable pulav is ready to serve with aloo kurma , mirchi ka salan.

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How to make CHICKEN FRY

How to make CHICKEN FRY

INGREDIENTS REQUIRED :-

chicken :250 gms ( skin less , boneless / with bone)

oil : 4 tbspns

green chillies :4

chilli sauce : 1 tspn

soya sauce : 1tspn

garam masala : 1/2 tspn

azinomoto : 1 tspn

red colour : little

coriander leaves : handful

pepper powder : 1/2 tspn

FOR MARINATION :-

chilly powder : 1 & 1/2 tspns

salt : 1 tspn

turmeric : 1/4 tspn

coriander powder : 1/2 tspn

water : 1 laddle full / half a small tea glass

PREPARATION :-

Wash chicken pieces and add salt , turmeric , chilly powder , coriander powder , water and marinade for half an hour .

Boil this marination by adding 1/2 tumbler water till chicken is cooked.

Chop onions and slit greenchillies lengthwise.

Heat a pan add oil , green chillies , onions and fry well next add ginger garlic paste and fry well.

When it is fried add boiled chicken and mix well.

Add 1/2 a small tea glass water , chilli sauce , soya sauce , garam masala , azinomoto , red colour and fry them nicely.

Finally add pepper powder and coriander leaves and mix well.

Switch off stove after it becomes dry .

ur tasty chicken fry is ready to serve.

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How to make Chicken - 65

How to make Chicken - 65

Ingredients for marination :-

Boneless chicken breast : 1 lb

salt : 1/2 tspn

chilly powder : 1/4 tspn

Coriander powder : 1/4 tspn

Garam masala powder : 1/8 tspn

Ginger garlic paste : 1/4 tspn

Black pepper powder : 1/8 tspn

Azinomoto : 1/4 tspn

Egg : 1

Cornflour : 5 tspns

Oil : Sufficient for deep frying

Ingredients for Tadka :-

Oil : 2 tspns

Garlic : 1 big pod

Ginger : equalent to garlic

Green chillies : 4

Ginger garlic paste : 1/4 tspn

Curry leaves : 2 sprigs

Black pepper powder : 1/8 tspn

Curd : 1/4 cup

MSG (Tasting salt) : 1/4 tspn

Coriander powder : 1/4 tspn

Salt: 1/4 tspn

Chilly powder : 1/8 tspn

Red food color : pinch

Coriander leaves : 5 sprigs

Preparation :-

Clean and chop chicken into nice small cubes.

To the cleaned chicken add salt , chilly powder , coriander powder , garam masala powder ,ginger garlic paste , black pepper powder and azinomoto /MSG . Mix them nicely and marinate for 15 minutes.

To this add egg white and mix nicely and then add corn flour . Add cornflour till chicken is well coated . Dont add water at all.

Pour oil sufficient for deep frying in a kadai and heat it putting in a medium high flame. Deep fry chicken pieces till golden brown and drain on a paper towel.

Heat a flat pan add 2 tspns oil and when hot add slitted green chillies , finely chopped ginger and garlic pieces and when they are done add curry leaves.

Add pepper powder and ginger garlic paste . Fry for a minute and then add curd.

Add salt , chilly powder ,MSG , coriander powder and red food color mixed in little water.

Let curd come to boil then add fried chicken and mix nicely . Increase flame and saute till dry . Finally add finely chopped coriander leaves and give a good mix and switch off stove . Squeeze juice of 1/4 lemon .

Serve it hot with onions and lemon wedges.

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How to make Bobatlu / Puran Poli

How to make Bobatlu / Puran Poli

"Bobatlu" as soon as we hear this word the thing that comes to our mind is festival . Yes its truely a festive food . Bobatlu has different names in different regions . In andhra it is called as 'bobatlu' , in telangana region it is called as ' bakshalu ' or ' polelu' . This 3 names are of Andhra pradesh . The same dish is called as 'Puran poli' in Tamil nadu. So different names , different recipes but same base . Some people love to have it with hot milk , some with ghee .

All these days i thought this is a tough dish to make . Somehow on pongal day i thought of trying this and i did it , for my suprise they turned out great and with ease . It didnot take more time for me . So if any of u are having same tough feeling just give a try .

Preparation :-

• Take 1 small tea glass of chana dal / bengal gram . ( With same measurement i got 10 puri size bobatlu)

Wash them and add 1 tea glass water and soak it for 30 mins and cook it in cooker for 4 whistles .

In mean time take 3 tea glasses of maida , to this add pinch of salt and 1/2 tspn ghee . Mix nicely , add sufficient water and make little loose than chapathi dough . Cover this and rest this for an hour .

Grind 2 illachis into a fine powder . Take 1 tea glass jaggery and make it as powder .

When pressure goes off takeout that bowl . See how dry they turned . Now take a kerchief or paper towel and pour cooked dal . This step is to make dal fully dry .

Now grind boiled chanadal into powder ( dont add water at all . We need it as powder not as paste) .

In second round add grinded illachi powder and jaggery powder. Grind them nicely again . Before transferring grinded contents check whether u are able to make as balls . If so u can transfer them into a plate.

Make as balls . Important thing while making balls is purnam ball should be the double size of maida ball. Try to prepare bobatlu in puri size so that there wont be any wastage . U can have how many u want .

Now make balls out of maida dough ( dont forget this should be smaller compared to purnam ball) .

Now take a plastic paper / cover . Smear it with oil and smear ur palm with oil . Take maida ball press it gently with hand on cover and make it to medium size . Now put purnam ball in center cover it all around with maida and make again like a ball.

Press this again with ur hand to make it like puri . Be carefull and see that purnam doesnt come out .

When u reach ur required thickness fry them on a hot oil greased pan on both sides. If u want u can fry them with ghee.

Serve them hot with ghee or milk .

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