CHOCOLATE FUDGE

                                 CHOCOLATE FUDGE

                                      

INGREDIENTS:

4 Cups sugar
1 1/3cups milk or half-and-half
1/4 Cup corn syrup
1/4 Teaspoon salt
4 oz Unsweetened baking chocolate or 2/3 cup unsweetened baking cocoa
1/4 Cup butter or margarine
2 Teaspoons vanilla

METHOD:

1.Grease bottom and sides of 8-inch square pan with butter.
2.In a saucepan, cook sugar, milk, corn syrup, salt and chocolate over medium heat, stirring constantly, until chocolate is melted and sugar is dissolved.
3. Cook, stirring occasionally, to 234°F  or until small amount of mixture dropped into cup of very cold water forms a soft ball that flattens when removed from water; remove from heat. Stir in butter.
4. Cool mixture without stirring to 120°F, about 1 hour. (Bottom of saucepan will be lukewarm.) 
5.Add vanilla, Beat vigorously and continuously 5 to 10 minutes, using wooden spoon, until mixture is thick and no longer glossy. (Mixture will hold its shape when dropped from a spoon.)

6.Spread in pan. Let stand about 1 hour or until firm. Cut into 2-3-inch squares.

LEMON RASAM

INGREDIENTS:

lemon-  1

tomatoes- 1

coriander-  1/2 bunch

green chillies- 3

curry leaves

turmeric powder-  1/2 tea spoon

boiled toor daal- 1/2 cup

peppercorns-  1 teaspoon

jeera(cumin seeds)- 1 teaspoon

ghee-  1 tea spoon 

oil -  1 table spoon

mustard seeds-  1/2 tea spoon

asafoetida(hing)-  a pinch

red chillies-  2 

METHOD:

STEP1:- In a sauce pan add (turmeric powder,green chillies,curry leaves,boiled daal ,water 3-4 cups, salt) and boil in on medium flamefor 10 mins

STEP2:- Now add in squeezed lemon juice on a low flame and turn off the flame.

TEMPERING :

STEP1:- Ground the peppercorns and jeera in a dingchick(rollu).

STEP2:- Heat the oil and ghee in tempering pan, then add in the mustard seeds, hing(asafoetida), red chillies and grounded mixture.

STEP3:- Add the tempering into the rasam bowl... thats it lemon rasam is doneeeeeeee....

serve it hot with steamed rice and papad. 

BEERAKAYA SENAGA PAPPU CURRY

(RIDGE GOURD)BEERAKAYA SENAGA PAPPU CURRY:

INGREDIENTS:

Beerakaya(ridge gourd)

Chenna dal(senaga pappu)

Onions 1(finely chopped)

Curry leaves

Ginger garlic paste

Turmeric powder

Oil

Red chilli powder

Tomatoes 2

Salt-to taste

Corriander leaves

METHOD:

STEP 1:-Take chenna dal into pressure cooker and add 1 1/2 cups of water.close t with lid;let it cook on medium heat for 5-6 whistles.let the cooker go down by itself n open the cover.

STEP 2:-Cut ridge gourd into medium pieces, and onions into small chopped pieces.

STEP 3:-Heat a pan of 3tbsp oil.add onions,curry leaves,ginger garlic paste,turmeric powder n fry.

STEP 4:-Then add ridge gourd(beerakaya)pieces n allow it to cook for 5 mins.

STEP 5:-Add chopped tomatoes,red chilli powder n salt.stir fry for another 5 mins.

STEP 6:-Mash the chana dal lighty n 3/4 or 1 cup of water to get medium consistency.check the salt taste or add more if required.

STEP 7:-Lastly garnish with corriander leaves.

Serve hot with steamed rice or roti.

EGG-LESS ORANGE CAKE

INGREDIENTS:

All purpose flour-        1 cup

Granulated sugar -       1/2 cup

vanil1a essence -         1 tea spoon

orange juice  -              2 table spoons

Condensed milk-          1 can 

baking powder -           1 1/2 tea spoons

baking soda-                 1/2 tea spoon

unsalted butter -           100 grams

milk  -                           1/2 cup

METHODS:

STEP1:- Pre heat the oven to 350 degrees F(175 degrees C) and greased a 9/5 inch baking pan.

STEP2:- Take a bowl add butter and beat it on medium speed for 5 mins, now add (the powdered granulated sugar),vanilla essence,milk,condensed milk and mix it well.

STEP3:- Now in the batter add flour, baking powder,baking soda, orange juice and mix it gently(with a spoon).

STEP4:- Pour the mixture in the baking pan and bake it in the oven for 30 mins. after 30 mins insert a tooth pick in the center of the cake and remove it if the tooth pick is clean then your cake is ready.

PUNJABI VEG DUM BIRYANI

PUNJABI VEG DUM BIRYANI

INGREDIENTS:

Veggies(its ur choice to add vegetables):
carrots
beans
potato
scallions(spring onions)cut into 1-inch pieces
peas
oil
caradamom 
clove
cinnamon
onions
mint leaves
green chillies
red chilli powder
corriander leaves
salt
yogurt-1 cup

METHOD:

STEP1:- Cook the rice n allow it to cool.(for 1 cup basmati rice add 1 cup of water n cook the rice in the rice cooker) n keep aside to cool.

STEP2:- Grind green chillies,mint leaves n make a paste of it.

STEP3:- Heat oil in a pan,n fry carrots,scallions.potato,beans seperately.

STEP4:- Heat a wok,or large nonstick skillet over high heat.add oil to the pan.

STEP5:- Add cloves,cardamom,cinammon,let them to crackle,then add chopped onions,ginger-garlic paste,salt,red chilli powder,1 cup yogurt n add green chillies n mint paste.

STEP6:- Then,add all the veggies,peas to the pan n fry for 5 mins.

STEP7:- Add rice n combine with veggies in the pan.

STEP8:- Stir fry the rice for 5-10 mins.n garnish with coriander leaves.

STEP9:- Serve hot with raitha.

HYDERABADI CHICKEN DUM BIRYANI

INGREDIENTS:

Chicken -                             1 1/2 kg

curd -                                   1 cup

green chillies-                      10 

red chilli powder-                1 tea spoon

salt                                       to taste

ginger garlic paste-             1 table spoon

cloves-                                 8

cardamom-                          8

cinnamon-                           3-4 sticks

shahi jeera-                         1 tea spoon

milk-                                   1/2 cup

ghee-                                   1 table spoon

food colour-                        orange(pinch)

basmathi rice-                     3/4 kg

MARINATION:

STEP1:- Clean chicken and dry on a kitchen towel.

STEP2:- Now take a big bowl,add in the (chicken,curd,salt,red chilli powder, cloves-4, cardamom-4, cinnamon-1 2 sticks,shahi jeera- 1/2 tea spoon,ginger garlic paste,ghee,milk) and mix it well, then keep it in the fridge foe 1-2 hrs.

METHOD1:

STEP1:- Ground the rest of the cinnamon, cloves, cardamom,shahi jeera,green chillies and add these into the chicken marinate.

STEP2:- Now take a pressure cooker and add in the marinate mixture and give 3 vissels

STEP3:- cook the rice and allow it to cool(for 1 cup rice add 1/2 cup water )

STEP4:- now take an aluminum tray and add cooked chicken(the chicken shoould in soup consistency don't drain the water after three vissels) over that add the cooked rice and mix it gently.

STEP5:- Now cover the tray with aluminum foil and bake it for 30 mins on 350 degrees F(170 Degrees C).

STEP6:- Now your biryani is ready top it with fried brown onions. yummmyyyyyyyy.........

METHOD2:

STEP1:- instead of aluminum tray u can use a frying pan and do the same thing and cover it with a glass lid,and cook it for 20 mins on low flame. 

TOMATO EGG FRIED RICE

INGREDIENTS:

Tomatoes -                           3 or 4

eggs -                                    3

onions -                                1

green chillies-                       3

red chilli powder-                 1/2 tea spoon

salt -                                      to taste

coriander 

mint leaves

jeera -                                    1/2 tea spoon

mustard seeds-                      1/2 tea spoon

oil -                                       2 table spoons

rice -                                     1 cup

METHOD:

STEP1:- cook the rice and allow it to cool (for 1 cup rice add 2 cups of water and cook).

STEP2:- In a frying pan add oil,and fry the eggs(scramble the eggs).

STEP3:- In a frying pan add oil, when oil gets heated add in the (jeera,mustard seeds,onions choped,curry leaves,turmeric,ginger garlic paste) and fry them for 5mins.

STEP4:- Now add chopped tomatoes,chilli powder, salt to taste and allow it to cook on medium flame for 5 mins, as soon as the oil starts floating add in the cooked rice and scrambled eggs,last but not the least top it off with chopped coriander.

BOTTLE GOURD KOFTA (SORAKAYA)

BOTTLE GOURD KOFTA(SORAKAYA KOFTA)

INGREDIENTS:

Bottle gourd(sorakaya)-         1/2 kg
Oil
Tomatoes-                              4
Onions-                                  1(finely chopped)
Ginger_garlic paste
Mint leaves
Corriander leaves
Turmeric powder
Red chilli powder
Salt as per taste
Dry coconut(50 gms)
Poppy seeds(powder)-            2 tsp
Coriander powder                  1/2 tsp
Shah jeera-                             1/2 tsp
Besan(chick pea flour)

PREPARATION:

STEP1:- Make two halves of bottle gourd. remove the seeds in it.n grate the whole gourd.

STEP2:- Take a smooth cloth n place the grated bottle gourd n drain each drop of water n make sure it should be dry 3.keep the drained water aside.

STEP3:- Take a pan, n heat  1 tsp of oil n fry poppy seeds.(gasagasalu)

STEP4:- Make a mixture in a jar of  4 chopped tomatoes n fried poppy seeds.n make a paste.

STEP5:- Take the grated sorakaya(bottle gourd),and add ginger-garlic paste,red chilli powder,salt,mint leaves.

STEP6:- Add all the above in besan(chick pea flour) n mix well n make round balls.

STEP7:- Place a pan of oil n fry the balls in a low flame.

STEP8:- In a pan heat 2 tsp of oil n add shahi jeera,chopped onions ,mint leaves,ginger garlic paste,turmeric powder n fry 

STEP9:- Add red chilli powder,salt,coriander powder n fry.

STEP10:- Add the grounded paste(poppy seeds,tomatoes)n drained water of sorakaya

STEP11:- Allow it boil for 5-10 mins.

STEP12:- Lastly add the balls in the gravy.

STEP13:-Garnish with coriander leaves.

MUTTON CURRY

MUTTON CURRY

INGREDIENTS:

Mutton-                             1 kg
oil-                                     3 tbsp
Dry coconut-                     1/4
Cashew nuts-                     12
Large onion-                      1
Mint leaves
Green chilli-                       4
Turmeric powder-              1/2 tbsp
Corriander powder-            1 tbsp
Red chilli powder-              1 tbsp
Salt as per taste
Yogurt-1tbsp
Corriander leaves

METHOD:

STEP1:- Heat a cooker bowl of 3 tbsp oil.

STEP2:- Add shahi-jeera,chopped onions till lite brown. 

STEP3;- Add mint leaves,green chillies,ginger-garlic paste,a pinch turmeric and fry. 

STEP4:- Mix the washed mutton into the bowl n cook in a low flame for 10-15 mins.

STEP5:- Meanwhile,grind dry coconut n cashew nuts. 

STEP6:- Make a paste of it.

STEP7:- Then add this paste n red chilli powder in the cooker.n 1 tbsp yogurt.

STEP8:- then Add 1 cup of water n give 5-6 whistles.

STEP9:- After the mutton is cooked add coriander powder n

STEP10:- Garnish with coriander leaves.
Serve hot with roti and steamed rice, bhagara rice.

GULAB JAMUN

INGREDIENTS:

Suji -                     1 table spoon
kova -                    500 grams
all purpose flour -  2 table spoon
sugar -                    3 cups
water -                    5 cups
cardamom -            3
oil -                        1/2 liter
milk

METHOD:

STEP1:- firstly in a pan add water and sugar and allow it boil on an medium flame.

STEP2:- In a mixing bowl add kova,suji,all purpose flour and knead it until it forms a smooth dough.

STEP3:- Check on the sugar syrup if the syrup is sticky then turn down the flame. //note(sugar syrup, if u take it on YOU finger tips it should'nt form threads if so it is over done.) 

STEP4:- Now heat the oil for deep fry in a pan on a medium flame. take the dough and roll into small balls of required size, then fry them in the oil on low flame until they turn out brown color,now take them out of the oil and directly add into the syrup.

STEP5:- Let them sit in the syrup form 1 hr den they are ready to serve. enjoy it with vanilla ice creme....:)  

PESARA PAPPU (MOONG DAL)

PESARA PAPPU

INGREDIENTS:

Moong dal(green gram)
1 onion
2 green chillies 
curry leaves
1 tomato
ginger-garlic paste
turmeric powder
red chilli powder
salt to taste
corriander leaves
corriander powder

METHOD:

STEP1:- In a bowl,fry moong dal/green gram till lite brown.

STEP2:- wash n soak in water.

STEP3:- In a pan,heat 2 tbsp of oil.add choped onions n green chillies.

STEP4:- add curry leaves n ginger-garlic paste n fry.

STEP5:- Then add turmeric powder,n only soaked dal(not water)

STEP6:- Fry it for 2 min.with no lid on the top.

STEP7:- add water required n allow it to cook for 5 mins o medium flame

STEP8:- Then add red chilli powder,salt n boil well for sometime.n add corriander powder.

STEP9:-    make sure the dal gets cooked.

STEP10:-  garnish with corriander leaves.

Serves hot with steamed rice.

PANEER BUTTER MASALA

Mmmm..actually i've a craving for paneer.so i'll be just keep on trying recipes.

PANEER BUTTER MASALA

INGREDIENTS:

paneer(thick cubes)     250gms
Butter                         (2-3 tbsp)
1tsp oil
1onion                        (thinly chopped)
tomato puree
garlic                          (small chopped)
ginger                         (small chopped)
turmeric powder
salt to taste
red chilli powder
cashew nuts                (powder)
whole garam masala powder
cilantro leaves

METHOD:

STEP1:- Fry cubed paneer till light golden color,n place them in a 
bowl of water.

STEP2:-  place a pan,heat 2-3 tbsp butter n 1tbsp oil.

STEP3:- add onions till they turn lite golden,add chopped garlic n ginger small pieces.

STEP4:- add a bit turmuric powder,salt required n red chilli powder.

STEP5:- pour cashew paste n tomato puree.

STEP6:- And mix well stirring on low flame

STEP7:- Add the paneer cubes in the pan n stir till it gets thick paste n add garam masala powder.

STEP8:- Lastly add chopped cilantro.

serve hot with roti and naan.

BAGARA BAINGAN

INGREDIENTS:

Brinjals-                 6

oil

turmeric-                1 tea spoon

chilli powder-         1 tea spoon

salt to taste

peanuts-                 1/2 cup

tamarind 

mint leaves

coriander

dried coconut

ginger garlic paste- 1 tea spoon

onions

METHOD:

STEP1:- Firstly dry roast coconut and peanuts in a pan.

STEP2:- Then in a grinding jar take (coconuts,peanuts,mint leaves,tamarind,salt and chilli powder)and grind them into fine paste.

STEP3:- Now at the bottom of each brinjal, make cuts like a plus symbol of 1 inch depth and place them in a bowl with cold water and salt.

STEP4:- place frying pan on stove with medium flame,then add oil. when the oil gets heaten up, add diced onions and then into it goes turmeric and ginger garlic paste.after 2 mins add then brinjals and let them cook for 5 mins with lid on.then add the grounded paste and some water for desired consistency let it cook on low flame for 15 mins.

STEP5:- Thats it your bagara baingan is ready last but not least top it with chopped coriander and serve hot......

SAMBAR

SAMBAR

INGREDIENTS:

Red gram dal/toor dal
1 small onion,sliced thinly
tomatoes-chopped
1 tbsp red chilli powder
1/2 tbsp turmeric powder
cilantro leaves
small size tamarind-1/2 cup water
salt as per taste

For tadka/tempering

 2 tbsp of oil
1 tbsp cumin seeds(jeera)
1 tbsp mustard seeds
2-3  dry red chilli
1 garlic clove,chopped
a few curry leaves
a pinch of asafoetida

METHOD:

STEP1:- Wash and soak dal for about 20mins or so n add 1tbsp of oil.

STEP2:- boil it in a pressure cooker for 3-4 whistles

STEP3:- meanwhile,soak small ball sized tamarind in 1 cup of hot water.

STEP4:- once the tamarind gets soft,pulp it with hands n filter it n keep aside.

TADKA/TEMPERING:

STEP5:- In a pan,heat 2 tbsp of oil n add mustard seeds,cumin seeds n curry leaves.

STEP6:- den add onions,red chillies,chopped tomatoes,garlic crushed pieces n bit salt to cook tomato

STEP7:- add turmeric powder,asafoetida , tamarind water n stir well.

STEP8:- After 5 mins.add cooked dal n mix 1/2 cup water if needed n mix well.

STEP9:- add salt required.

STEP10:- bring it to a boil. n last but not the least thinly chopped cilantro which bring flavor to the dish.
serve hot with rice.
  

ORANGE CAKE

INGREDIENTS:

All purpose flour-         1 cup
Granulated sugar -        1 cup
vanil1a essence -            1 tea spoon
orange juice  -               2 table spoons
eggs -                            3 
baking powder -           1 1/2 tea spoons
unsalted butter -           100 grams
milk  -                           1/2 cup

METHODS:

STEP1:- Pre heat the oven to 350 degrees F(175 degrees C) and greased a 9/5 inch baking pan.

STEP2:- Take 2 bowls separate egg yolks and egg whites.

STEP2:- Take the egg whites and whip it with the help of a beater until it forms like this 

STEP3:- Take a bowl add butter and beat it on medium speed for 5 mins, now add egg yolk,(the powdered granulated sugar),vanilla essence,milk and mix it well.

STEP4:- Now add in the egg white mixture, flour, baking powder, orange juice and mix it gently(with a spoon).

STEP5:- Pour the mixture the baking pan and bake it in the oven for 30 mins. after 30 mins insert a tooth pick in the center of the cake and remove it if the tooth pick is clean then your cake is ready.

TOMATO RASAM(SOUP)

TOMATO RASAM

INGREDIENTS:

Tomatoes  -                             4 (puree)
cumin seeds
mustard seeds
curry leaves
onions finely chopped
green chillies
garlic pieces chopped 
corriander leaves
small-size tamarind cubes-      2 
dry red chillis-                         2
red chilli powder
turmeric powder
asafoetida
salt to taste

METHOD:

STEP1:- Boil 4 tomatoes for atleast 10-15 mins.

STEP2:- grind them with tamarind cubes and make puree of tomato.

STEP3:- Heat oil in a pan for tadka.then add cumin n mustard seeds n all now them to crackle.

STEP4:- add garlic pieces,curry leaves n green chillies,turmeric powder n a pinch asafoetida.let them to crackle.

STEP5:- pour the tomato puree into the pan. stir n heat well with tadka

STEP6:- Add salt needed.n garnish with corriander leaves.

serve hot tomato rasam with steamed rice.

HYDERABADI STYLE CHICKEN FRY

INGREDIENTS:

Chicken -          1 kg
Curd -              1 tablespoon
Chilli powder -  1 teaspoon
Salt to taste
coriander
Mint leaves
Ginger garlic paste
onions
garam masala(coriander powder) -    1 teaspoon

METHOD:-

STEP1:- Marinate the clean chicken with(curd,ginger garlic paste,salt, chilli powder and turmeric) and allow it to rest in the fridge for 1 hr.

STEP2:- Now in a frying pan add oil, as soon as the oil gets heated add in the shahi jeera, onions,mint leaves. after the onions turns into light golden brown colour, add in the marinated chicken and allow to cook on medium flame with lid on for 15 mins.after 15 mins turns lower the flame and cook it for another 15 mins. thats it chicken fry is ready.

PALAK PANEER

Hi everyone..back with a new recipe . i'm  in love with panner.like i and my family just love to eat paneer made food stuff. So here you go...

INGREDIENTS:

spinach(palak)

paneer cubed pieces

1 onoin chopped

4 green chillies

garlic pieces

china salt(aginomoto/tasting salt)

red chilli powder

salt to taste

METHOD:

STEP1:- boil palak/spinach for 5 mins.keep aside n allow it to cool.

STEP2:- make puree paste of palak.

STEP3:- In a pan,add onions till they turn lite golden n den add add garlic pieces.

STEP4:- add a pinch turmeric powder.

STEP5:- and 1 tbsp red chilli powder n salt required. 

STEP6:- add the palak puree into the pan.n add enough water.

STEP7:- then add a pinch tasting salt/aginomoto

STEP8:- lastly add cubed paneer pieces into the paste n cook it for sometime.

STEP9:- add salt if needed.

STEP10:- serve hot with naan,roti.

please do post your feedback below..in the comments.

FISH CURRY(PULUSU)

Hello everyone..i'm here to share a spicy n yummy fish curry with u guys..

INGREDIENTS:

Fish-                                             1 kg

oil-                                               4 tbsp

onions-                                         2

curry leaves

ginger-garlic paste-                     2 tbsp

turmeric powder-                        1/2 tbsp

red chilli powder-                       2 tbsp

salt-                                             1/2 tbsp

tomatoes-                                    2

tamarind-                                    15  gms

shahi-jeera-                                 1/2 tbsp

jeera-                                           1/2 tbsp

Fenugreek seeds-(menthulu)-     1/2 tbsp

coriander seeds-(dhaniyalu)-      3 tbsp

clove-                                          3

cardamom-                                  3

cinnamon-                                   3

garlic pieces-                               5 

coriander leaves

METHOD:

Take 15gms of tamarind cubed pieces n squeeze with water n make a thick puree of it.

STEP1:- In a pan,fry jeera, menthulu n roast them n keep aside.

STEP2:- next in an another pan,fry coriander seeds, cardamom,cinnamon till they crackle.

STEP3:- grind all in a jar, then add garlic pieces n lightly fried onions into it n make a paste.

STEP4:- place a pan, n heat 4 tbsp oil.

STEP5:- Add shahi-jeera,onions,curry leaves,ginger-garlic paste n turmeric powder.n fry till lite brown.

STEP6:- add red chilli powder,tomatoes chopped,and salt 1/2 tbsp

STEP7:- once the tomatoes are cooked add the grounded paste n mix well.

STEP8:- n after a while add the tamarind thick puree into the pan.

STEP9:- add 1 kg of washed fish into it.n stir it well n allow it to boil n cook for 10 mins on med flame.

STEP10:- lastly garnish with coriander leaves.

serve hot with steamed rice.

hope you'll like my post.n give it a try cooking  at your home's.