Pizza Minis

Ingredients:

1 whole wheat English muffins, sliced
1/4 cup marinara sauce/ home made pizza sauce
1/4 cup diced bell pepper
1/4 cup sliced black olives
4-5 fresh basil leaves, roughly chopped
1/2 cup chopped mushrooms
1/4 cup pineapple chunks
1/2 cup red onions
1/4 cup jelepnios
1/2 cup shredded part skim mozzarella cheese
3 tbs olive oil/ vegetable oil



Method:

- Take a bowl and mix up all the toppings together to top one each muffin bread slice.
- Preheat oven to 375F.
- Place English muffins on a baking sheet lines with aluminum foil. spread marinara sauce and the toppings on each muffin slice gently.
- Sprinkle with cheese add little oil on each muffin and bake for 12-15 minutes until cheese is melted.
- Your yummy yummy pizza minis ready.It's a very good snack for kids as well as others.
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Home made basic pizza sauce recipe

Ingredients

1 can (28-ounces) whole peeled tomatoes, in juice
1 small white or sweet onion, finely diced and minced
1 clove garlic, peeled and minced
3 to 4 fresh basil leaves
1 teaspoon dried oregano
Pinch salt
Pinch fresh ground black pepper
Pinch sugar, optional
2 tablespoons olive oil, to saute

Directions

- Empty the contents of the tomato can in a mixing bowl and coarsely crush the tomatoes with a fork or your hands, leaving them just a little chunky.
- In a heavy bottom 2-quart saucepot, add the olive oil, over a medium high flame and heat a little.
- Add the onions and saute until slightly translucent.
- Add the garlic and saute about a minute until golden.
- Quickly add the crushed tomatoes to the mix. Stir well and bring to a simmer.
- Season with salt and pepper, to taste, and add the fresh basil and oregano(or you can skip those if dont have).
- You can add a touch of sugar if desired or if tomatoes are tart.
- Simmer on a low flame, stirring often for at least 15 minutes.
- If not using right away, cool down and store in airtight container in the refrigerator, up to 1 week.

Veggie Quesadilla

Ingredients:
.........................
Corn tortillas-1 or 2 (store bought)
mushrooms-2
onions- 1/2 of medium
green chillis- 1 finely sliced
zucchini- 1/2 of the whole
tomatoes- 1/2 of medium
capsicum- 10 small pcs
salsa- 1 tbs (can use store one or home made)
cheddar cheese- 1/2 cup
butter- 1 tbs
salt- little

Steps to make:
...............................

- As shown in the picture get ready with tortillas, cheese, salsa and chopped vegetables need to make 1 veg-Quesadilla.

- it's time to toss the vegetables for filling in little butter and pinch of salt.

- Take a non-stick wide pan on medium flame, add butter after heated up. then add all the chopped ingredients to the pan and stir gently.

- Make sure all the vegetables just tossed and half cooked. Don't allow those to over cook. Turn off and keep aside.

- Take a griddle on medium flame on stove. Rest one tortilla in the middle and make a circular motion to it with a spatula or your fingers to ensure in crisps up evenly.

- Make upside down and repeat the same for the other side. Now,add Some cheese to half of it followed by vegetables. then add the salsa evenly and spread with some more cheese. Make sure the flame is set to low.

- The tortilla is folded over the layered vegetables-salsa-cheese. Press down gently all around.

- Turn to other side and press down again and again to make sure both the sides stick to each other firmly.

- Serve with the lettuce, salsa, sour cream, and guacamole.

Bombay Toast..

I dont know the exact name for this recipe but i remember in childhood days we used call this as "Bombay Toast".This is also called as "French Toast" in US. This is a great evening snack and breakfast for school going kids.
This is very easy to prepare in less time.



Ingredients:

• White Bread -6 slices
• Milk -1 Cup
• Eggs-2
• Sugar -3 Tablespoon(According to ur taste)
• Ghee or butter for frying.

Procedure:

• Beat the egg and milk.
• Add sugar and continue beating until the sugar get completely dissolved.
• Dip a slice of bread in the egg batter and toast it in hot tawa.
• Sprinkle ghee around the bread and toast it to golden colour on both the sides.
• Bombay toast is ready.

Murukulu

Ingredients:

• Channa Daliya -1/2 cup (Grind into fine powder)


• Rice Flour-2 cups


• Sesame seeds (nuvvulu)-1 fistfull


• Aijwan seeds-1 tspoon


• Jeera-1/2tspoon


• Melted butter-1 tbspoon


• Chilli powder-2tspoons (adjust to u r taste)


• Ginger Garlic Paste-1 tspoon(OP)


• Salt -As per taste


• Oil -for deep frying

Procedure:

• Mix all above ingredients in bowl and make into soft dough by adding required amount of water.


• Heat oil in kadai for frying .


• Once the oil is hot,take small amount of dough in muruku maker(Press),and press it with desired shape in the oil.


• Fry them till they turn golden color ,remove them from oil and drain the excess oil .


• Once they are cooled store them in a air-tight container.

Methana chegodilu

Ingredients:

• Rice flour-1 cup


• Water-2 cups


• Red chilli powder-1 tsp


• Turmeric-1Pinch


• Sesame seeds-1/8th cup


• Moong dal-1/8th cup


• Cumin seeds-1/2 tsp


• Curry leaves-few finely chopped or use as whole


• Oil for deep frying


• Salt-to taste


• Hing-3 pinches

Procedure:

• Take water in a deep bottomed, non stick container. Add chilli pdr, cumin seeds, curry leaves, Sesame seeds, moong dal, salt, turmeric powder and hing to water. Let water boil under high flame.


• Once the water is boiled, reduce the flame to medium. You may taste the water. Adjust the taste of water to little more spicy and salty than you need, so that after adding flour to the water the Spice and salt will not reduce.


• Then add the rice flour as for measurement to the water in the middle and leave it with out mixing. Close the lid and let it boil like that for 10 more minutes.


• Now turn off the stove and mix well the whole content for evenly mixed with out any lumps formed. Make the dough in to small and equal sized parts, applying little oil to palms.


• Roll each part smoothly and evenly with hands to 3" long and join at the ends with out breaking to form the shape of chegodi as shown in the above picture.


• Heat oil on high flame until medium hot, then reduce the flame to medium. Deep fry the prepared chegodis in oil 5- 7 according to the space in the pan and oil quantity. Once the chegodis are cooked and turned to golden yellow colour, place these chegodis on a tissue paper to drain out the extra oil from them.


• serve hot with any sauce or ketchup as a snack or morning BF with a cup of tea.

Corn Vada..

Ingredients:

• Corns-2


• Green chillies-6


• Jeera-1 tspoon


• Onion -1/2 (finely chopped)


• Besan-1tbspoon


• Rice flour -2-3 tbspoons(for binding only ,if u add more, vadas may turn hard)


• Grated coconut -2 t spoons


• Corriander leaves-few


• Salt -asper taste


• Oil-for deep frying.

Procedure:

• Remove the kernels from corn .


• Grind jeera,greenchillies,grated coconut and corn kernels altogther without adding water into a coarse paste.


• Take this mixture into the bowl ,add salt,chopped onions,chopped corriander leaves,besan and rice flour binding ,mix them and make round patties (like cutlet) and deep fry them in medium hot oil till they turn golden color.


• Serve them hot.

Note:

1. Dont use fresh corns for vadas because it losses more moisture.
2. Keep corns or kernels outside for a day so that moisture evaporates
3. Fry them in medium hot oil only otherwise inside of vada may not cook properly.
4. If you use sweet corns ,add more green chillies (adjust to ur spice level).
   

Veg Cutlets

• Boiled and then grated potatoes(medium sized)-3
• Beans-10 no.s
• Green peas-small cupped
• Carrot-2
• Culiflower-2 florets
• G & G paste-1 1/2 tbl sp.
• Cumin seeds- 1/2 tea sp.
• Corianders leaves-few finely chopped
• Turmeric-little
• Coriander pdr-1 table spn
• Chilli pdr- 3/4 tble sp
• Cashew nuts- 5 no.
• Bread crumbs-store bought or home made
• All purpose flour(as egg wash substitute)
• Lemon juice- 1 tbl spoon full
• Egg- egg wash to dip the cutlets
• Salt to taste
• Oil for deep frying and seasoning

Procedure:

• Boil the potatoes and remove from water once boiled to avoid absorbing moist.
• Boil other vegetalbes after grated(use chopper) or can use mixed vegetables (Store bought).
• Once, they are boiled remove from the pan and sqeeze excess moisture using muslin cloth from them properly.
• In a separate pan, add little oil then some cumin/mustard once splutter then add some cashewnuts flollowed by G & G, pinch of turmeric, coriander leaves, dhanya pdr, chilli pdr.
• Mix well so that all the ingredients get good blend and keep stove on low flame to avoid any burning of masalas. then add the boiled vegetables to the mixture then mix properly and fry for some time which allows to dry if any moisture still remain with it. turn off the stove once done.
• Now, add the whole fried mixture to the grated boiled potatoes mixture, lemon juice and blend it properly and evenly.
• If there is still any moisture left with the mixture, can use some bread crumbs to it.
• Make the dumplings as shown in the below image.

• Once, some of the dumplings ready to fry, prepare some egg wash or for vegetarians add some all purpose flour to little water and make a fine paste. dip each dumpling and transfer to the plate containing bread crumbs. dont allow the dumplings to absorb moist from the paste.
• After, you feel the cutlet has evenly coated with crumbs transfer to the hot oil. fry under medium flame to get golden color. drain excess oil from then on paper napkins.
• Can enojy cutlets with hot sause or any tomato ketchup.

Harabhara kabab

Harabara kabab is a north indian dish,which can be prepared very easy with simple ingredients and in less time.



Ingredients:

• Palak(spinach)-259 gms (finely chopped)


• Green chillies-1 no (finely chopped)


• Jeera-1 tspoon


• Ginger(op)-abt 1 inch piece (finely grated)


• Chat masala-1 ttspoon


• Green peas-1/2 cup (boiled and smashed)


• Aloo-1 medium size (boiled and mashed)


• Lemon juice -little(optional)


• Corn flour-for tightening.


• Salt -to taste


• oil-for deep frying

Procedure:

• Mix all the above ingredients in bowl.


• Seperate them into equal partitions ,make them into round balls and press them in between the palms(like masala vada).


• Deep fry in oil in mediun flame or u can shallow fry .


• Serve hot with any chutney or ketch up.

Maida hot Biscuits

Ingredients:

• Maida(all purpose flour)---1 cup


• Oil---2tbs


• Salt---Adjust to taste


• Chilly powder---Adjust to taste


• Ajwain---1/4 tsp


• Sesame seeds---1tbs


• Water---as required


• Oil--- for deep frying

Preparation:

• Heat the oil to luke warm.


• Add this oil to the maida, mix it properly.


• Now add ajwain, sesame seeds, salt and chilly powder, mix properly.


• Add water to this a very little on each time, while mixing it continously.


• Don't hurry up adding more water, as the dough should be as tough as puri dough.


• Knead the dough for few minutes.


• Keep it aside for 15 min.


• Now take small portion and roll it like chapathi using rolling pin.


• Cut the chapati using a knife into small pieces either into squares or diamond shapes.


• Heat the oil for deep frying.


• Once the oil is enough hot fry these pieces in medium flame into golden colour.


• Remove from oil, drain the excess oil using tissue paper.


• Store them in air tight container.

Janthikalu

Ingredients:

• Urad dal---1cup


• Rice flour---3 cups


• Ajwain(carom seeds or carom seeds)---1/4 tsp
• Butter---2tbs


• Sesame seeds---3tsp


• Chilly powder---2tsp(adjust to taste)


• Salt---1tsp(adjust to taste)


• Water---2cups


• Oil---for deep frying

Preparation:

• Pressure cook 1 cup of urad dal with 2 cups of water for 3 whistles, and cook in sim for 10 min.


• Once removing from the cooker, mash the urad dal with laddle into a fine paste.


• Add salt, butter, chilly powder, ajwain, sesame seeds to the paste. Mix properly...


• Add the 3 cups rice flour in little amoounts and keep mixing it to dough.


• Knead the dough for few min.


• Put the oil on stove for deep frying.


• Once the oil is hot enough for deep frying, put small portion of dough in the press, and press the dough in the oil to form the shape.


• Fry till golden yellow colour. Remove, drain the excess oil using tissue paper.


• Once cooled store them in a air tight container.

Karam Garelu

Ingredients:

• Urad dal---1 cup
• Salt---Adjust to taste
• Water---To grind the dal.
• Baking Powder---1/2tsp
• Green Chillies---3-4
• Ginger---2inch piece(chopped or grated)
• Coriander Leaves---2tsp(chopped)
• Oil---to deep fry

Preparation:

• Soak Urad dal water atleast for 4 to 6 hrs.



• Grind the Urad dal with very little water. The dough for this should be enough thick, so that gud garelu are formed.



• Mix the dough with salt, chopped green chillies, ginger, corinder, baking powder.



• Make the garelu and deep fry in oil. Wet the hands before making the shape, so that the dough doesn't stick to hand.



• Fry them to golden colour on medium flame so that they cooked evenly throughout with out leaving uncooked dough in the middle.



• Serve them with Coconut chutney.

Note:

• We can also add chopped onions to the dough to make ulli garelu.



• we can also prepare plain garelu with out adding any green chillies, onions, Coriander and ginger.



• These plain garelu can be soaked in either tempered curd, Sambhar or Tomato soup. according to interest and taste.



• The recipes for the tomato soup will be added soon.

Cabbage Manchurian

Ingredients:

• Cabbage---4cups(chopped into very small pices)


• Besan---2tbs


• Rice flour---2tbs


• Corn flour---2tbs


• Ginger garlic paste---2tsp


• salt---According to taste


• Chopped Green chillies---2


• Sliced Green Chillies---4


• Onions---3med sized(sliced)


• Soya Sauce---1tbs


• Chilly sauce---2tsp


• Tomato sauce---2tsp


• China salt---2 pinch


• Pepper powder---3/4 tsp


• Oil---To deep fry

Preparation:

• Clean the chopped Cabbage with water and drain the extra water from the cabbage.


• Add ginger garlic paste, besan, chopped green chillies, besan, corn flour , Rice flour and salt to the cabbage.


• Mix it properly and make into equal round balls.


• Deep fry these balls in oil.


• Drain the excess oil from them.


• Now take one pan and put 2 tsp of oil in it.


• Add the sliced onions and bit salt to it.


• Fry the onions till transperant, add sliced green chillies.


• Then add all the sauces, china salt, Pepper powder required salt and little water to the gravy.


• Now add the cabbage balls to the gravy and cook for 5-10 min with closed lid.


• Garnish with coriander leaves, spring onions according to your taste.


• Serve hot..........