SWEET CORN SOUP

Sweet Corn  Soup
There are many varieties in soups,one such variety is sweet corn soup.
Materials:
Sweet corn 1/2 cup
Beans chopped 1/2 cup
Carrots chopped 1/2 cup
Green chillis pieces 2 tbsp
Ginger garlic paste 1/2 tsp
Or
Ginger onion paste 1/2 tsp
Oil 2 tsp
Vinegar 1 tbsp
White pepper powder 1/2 tsp
Salt
Tomato sauce 1 tsp
Chilli sauce 1/2 tsp
Sugar 1/2 tsp
Thickening agent  2 tbsp corn flour
Water 4 cups
Method:
Place 6 cups of water in a bowl and add  chopped carrots,beans and corn and boil them till they are 3/4 th(4 cups)

Place a pan,add 2 tsp oil and add green chillies pieces,ginger garlic paste,and the boiled vegetable stock and boil.Now add vinegar,white pepper powder,salt,,tomato sauce,chilli sauce,ajinamoto,and sugar,let it be boiling..Meanwhile mix corn flour with half cup of water and add spoon by spoon to the boiling corn soup mixture slowly in a low flame..This thickens the corn soup..Serve hot..

CABBAGE KOBBARI KORU KURA

CABBAGE KURA:

Cabbage curry in a very simple and easy way,a recipe from traditional background without garlic and spices,its done in both my mothers house and inlaws house.

Even children eat this without doing fuss as it is a curry without spices.Acidic persons and also old family members opt this as it is not hot and spicy .After a hot and spicy dished meals in week ends the tummy can be given rest with simple curry as such.

Materials:

Chopped cabbage 4 cups

Salt

Haldhi a pinch

Seasoning:

Urad dal 1 tsp

Channa daal 1 tsp

Red chillies 2 nos

Green chillies 2 to 3 nos

Hing

Curry leaves a few

Grated raw coconut 1/2 cup

Method:

Boil  the chopped cabbage with water ,add salt ,after it is cooked,drain all  the excess water and keep aside.

Place a pan on the stove,add oil to it,and add seasoning,urad and channa daals,green and redchillies slits,hing and curry leaves,saute well,after they pop,add the boiled & drained cabbage pieces,and mix well.

Swich off the stove,and after cooling sprinkle the grated raw coconut.It is ready to eat.It wont stay for a longer time due to grated raw coconut..Immediately after preparing you have to consume it within 3 to 4 hours.Ideal with rice.Generally doctors recommend to eat more curry in each meal,this variety can be had as such.Rich in fibre.

VANKAYA PULUSU PACHHADI

VANKAYA PULUSU PACHHADI:
 Brinjals
Metta Vankayalu 2 nos large in size
Chopped Onions (small pieces) 1 cup
Green chillies 6 to 8 nos. slits
Curry leaves
Tamarind juice(from a lime sized tamarind)
(made from1 to one and half cups water)
Salt to taste
For Seasoning:
Oil 2 tablespoons
Mustard seeds 1 teaspoon
Urad dal 1 tsp
Fenugrik seeds half tsp
Red chillies 2 to 3 nos.made into slits
Hing( optional) a pinch
Haldi a pinch

Method:
First apply 2 to 3 drops oil to each brinjal and Microwave the Brinjals for 20 to 30 mins in a microwave safe plate.Let it cool.Now peel off the skin of the Brinjals.And mix the Brinjal to a paste along with required Table salt with hand or Spatula.Keep it aside.
Place a Kadai on the Stove ,add oil, after heating,add Urad dal,Mustard seeds,Fenugrik seeds,Red chillie slits,after they splutter fry for 2 more mins in a low flame.Then add Onion pieces,Green chillie slits and Curry leaves to the Kadai, and saute for a few mins in a low flame.After  the Onion pieces are tender,add Hing and Haldi,then switch it off.Let it cool.

Lastly mix well the Brinjal paste and the Seasoning n  Onion mixture with hand well.Lastly add the Tamarind Juice, and mix well.The consistancy of the dish will be semi solid.
Goes fine with Rice and some take it with Rotis.
TIP:
If there are less Brinjals particularly when the time u are preparing it,and more no of persons to eat, then increase the quantity of Onion pieces, and some more extra Tamarind juice to the Dish.

BAINGAN BHARTHA

BAINGAN BHARTHA

Ingredients:
Brinjals/ Egg Plants(big) - 2
Tomatoes - 4
Ginger-Garlic paste-2 Tbspns
Garam Masala powder- 1/2 tspn
Dania powder- 1 Tb spn
Red Mirchi power- 3/4 Tb spn
1 medium onion

Seasoning:
Mustard seeds(optional)
Jeera
Turmeric


Method:
Microwave the brinjals for 20-30 mins in a Microwave safe plate. Let it cool.
Now peel off the skin of brinjal. And mix the brinjal to paste with hand or spatula.
Now take a pan, add oil, after oil is hot add the seasoning items, and ginger garlic paste to it.
Fry for 2-3 mins and add onion to it. Saute until they are translucent.
Now add tomatoes and cook until it becomes soft and oil gets seperated from tomatoes.
Now add the cooked brinjal to the pan.
Now add spices like Red Mirch powder, Dania Powder, and Garam masala powder, Salt.
Cook for 5-10 mins on medium heat and switch it off.
You can enjoy this curry with Roti's/ Rice.
It will be yummy with Roti's.

MANGO SRIKHAND

MANGO SHRIKHAND


A commonly made sweet  dish with fresh curds,and mango.Asweet liked by children very much,
which can be made very easily.

Materials:



Thick Curds-2 cups(curds should be fresh)

(strain the curds in a soft muslin cloth for a minimum of 2 hrs)

Milk 1 tbsp

Sugar 1 cup

(for asthamatics use sugar candy powderin limited qtys)

Mango pulp 1 cup

Garnishing:

small badam pieces

Method:

After hanging fresh curds in a soft cloth for 2 to 3 hrs,all the water will be strained

and the soft curds will be in the form of paste.Place the curds in a bowl,add a cup
 of sugar,and let it remain for 15 mins,it will be settled,then mix well .Next add mango pulp
and 1/2 tsp of cardamom powder ,one tbsp of milk(optional)and mix thoroughly.Lastly add
 a bit of badam flakes
and transfer  into  a dish.Garnish with badam flakes,and freeze it for atleast 1 to 1 1/2 hrs
before serving. Serve chilled.

CAPSICUM RICE

CAPSICUM RICE
Materials:
Basmathi rice-1 cup
Oil-50 gms

Cloves
Cinnamon
according to ur choice
Biryani leaf
Green peas 1/2 cup
Carrot slices 1 cup
Aloo 2 nos
Green mirchi 4 nos
Ginger paste 1 tsp
Dhania jeera powder 1 tsp
Chopped capsicum pieces 2 cups
Chopped onion pieces 1 cup
Onion paste 2 tbsp
Pudina leaves
Salt
Method:
Place a pan on the stove,add oil to it.After heating,add chopped onion then saute for a while,after the onion pieces turn brown add aloo,green peas, carrots, then add biryani leaf,cloves ,cinnamon,onion paste,ginger paste,green chillies and dhania jeera powder,and fry in low temp.Lastly add chopped capsicum and fry for 2 mins.Now  add washed basmathi rice and fry for a moment,then add water and salt and cook till done.After it is half cooked add mint and corriander leaves and mix well.

Serve hot with raitha or mixed veg curry.Iexperimented this with a very few alterations after listening it from one of my friend..

PONGAL

PONGAL:

Ingredients:
Rice - 1 cup
Moong dal - 1/4 cup
Water- 4 1/2 cups
Pepper corns 3 Tb spn
Green chillies- 6
Ginger - 2 ''(small pieces or grind it to paste)
Curry leaves
Hing- 2 piches or 1/8 th tspn
Jeera - 1 T spn
Ghee - 1 spoon
oil- 2 spoons

Method:
Take a cooker add oil and ghee. Put pepper corns, Ginger paste, green chillies, jeera, hing, curry leaves.
After this is fried add the washed rice and daal into the pan. Fry for 5 mins.
Now add measured water into this and add salt to taste.
Now close the lid of the cooker and let it cook.
Switch off the stove after 3 whistles.
Serve it hot.
You can take this as is, or with any chutney or pickle or sambhar.

Note: If you like more spicy you can also add pepper(powder) while frying all the seasoning.