Vantalu: Shahi Tukre

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Shahi Tukre
September 2010 (9)

August 2010 (23)
July 2010 (22)
June 2010 (22)
May 2010 (31)
April 2010 (30)
March 2010 (30)
February 2010 (27)
January 2010 (29)
December 2009 (23)
Ingredients :
November 2009 (18)
Slices of bread - 4nos
October 2009 (23)
Condensed milk - 6tbs
August 2009 (12)
Milk - 1/2litre
Ground cardamom seeds - 1/2tsp
July 2009 (25)
Nutmeg - 1/4tsp
June 2009 (29)
Almonds - 15gms
May 2009 (39)
Pistachios - 15gms
April 2009 (19)
Charoli - 15gms
Walnuts - 15gms
Cashew-nuts - 15gms
Raisins - - 15gms
Method of Preparation :
Trim and cut each slice of bread into four pieces and deep fry to a golden
brown colour. Drain thoroughly and keep aside. Fry all the nuts and pound
coarsely. Also fry the raisins. Take a wide pan and put in milk, condensed
milk, 2 tablespoon sugar, cardamoms and nutmeg. Cook on a low fire till the
mixture turns a little thick, then put the fried bread side by side in the pan. Let
it cook till all the moisture is absorbed by the bread. Serve cold garnished with
nuts and raisins and covered with foil.
P OS TED B Y M O DE R ATO R
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Sheer Korma
Ingredients :
Vermicelli - 100gms
Milk - 1.5litre
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Sugar - 250gms
Chopped cashew nuts - 50gms
Chopped almonds - 50gms
Chopped dates - 50gms
Powdered cardamom - 6nos
Butter - 4tsp
Water - 250ml
Method of Preparation :
Fry nuts in 2tsp butter till light golden colour, drain and keep aside. Fry
vermicelli in the remaining butter until golden brown. Make a sugar syrup (one
string consistency).
Boil the milk until it is thickened to half the quantity. Add the fried vermicelli to
the milk and cook. Do not allow lumps to form. Add sugar syrup and cook for
a while until it comes to a homogeneous consistency. Sprinkle cardamom
powder. Garnish with fried nuts.
Serve hot or refrigerated
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Vada pappu
Ingredients
1 cup moong dal
2-3 tbsp grated coconut
chushed green chillies(optional)
1tbsp lemon juice (optional)
Salt to taste.
Fresh chopped cilantro to garnish.
Preparation
The moong dal should be soaked in warm water for about half an hour and
drained.
To this, add all the other ingredients and mix well.
This dal is eaten raw and uncooked.
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Panakam
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Ingredients:
2 tbsps grated jaggery
2 glasses water
pinch of dry ginger pwd
1 coarsely crushed cardamom
6-7 coarsely crushed pepper corns
Mix the grated jaggery in water and let it dissolve completely. Filter the
jaggery water. Add dried ginger powder, crushed cardamom and crushed
pepper. Mix well and serve it at room temperature or chilled.
Sometimes during the hot season I serve this traditional Indian drink as a
summer cooler or a welcome drink to quench the thirst and its cooling
properties helps to cool our system too. This age-old simple recipe has the
luxury of the cardamom flavor,the sharp heat of the pepper and ginger pwd
blending with the sweet flavor of jaggery water which is so refreshing that you
can have 2-3 glasses at one go and still be asking for more..:).
Note:Ginger ,Pepper and Sonti (dry ginger) are traditionally recommended by
Ayurvedic Nutrition to heal ailments of the stomach and throat and especially
recommended as home remedies for cold and cough
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Natu Kodi Biryani
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Zaafrani Murg
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Ingredients :
750gms chicken
salt to taste
2 tsp garlic paste
2 tbsp yoghurt
1 tsp red chilli paste
saffron a pinch
5-6 tbsp cashew nut paste
4-5 tbsp oil
2-3 bay leaves
4-5 cloves
2 tbsp onion paste
Method :
Take chicken pieces in a bowl. Add salt, garlic paste & yoghurt.
Also add red chilli and cashew nut paste and saffron dissolved in water.
Mix all the ingredients.Heat oil in a pan. Add bay leaves, cloves & onion
paste.
Add garlic paste once the onion becomes brown.Now add already marinated
chicken pieces and cook.After the chicken is properly cooked finally add
cashew nut paste & saffron dissolved in water.Mix all the ingredients.
Zaafrani murg is ready to serve
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Bellam (Teepi) Garelu Recipe
Ingredients:
1 cup whole urad dal (black gram dal, minappappu)
salt to taste
oil for deep frying
1 cup grated jaggery, add water, cook to prepare a syrup that is sticky on
touch
1 1/2 cups water
Method:
Soak whole black gram dal in water for 2 hours.
Strain the water, and grind the dal to a paste sprinkling little water and salt.
Use small portions of dal to grind batch wise as its easier to grind into a soft
paste. Beat till fluffy.
Heat water, add the jaggery and let it melt and form a syrup which is sticky to
touch.
While the jaggery is forming a syrup, deep fry the vadas.
Take a deep frying vessel, add enough oil and heat till piping hot.
Wet your hands with water, take a lemon-sized ball of batter and flatten it into
a vada on a greased sheet or banana leaf.
Make a hole in the centre of the vada so that it cooks evenly all over.
Slowly drop the vada into the hot oil carefully and fry it on both sides on
medium heat to a golden brown color.
Deep fry 4-5 vadas per batch depending on the size of the vessel.
Immediately dip these fried vadas into the jaggery syrup. Let them sit in this
syrup till the next batch of vadas are deep-fried.
Remove them onto a serving plate and drop the next batch of vadas into the
syrup.
Drizzle some left over syrup over vadas before serving and serve hot while
the crust is still crisp.
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Ugadi Pachadi - Telugu New Year Special
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Ingredients:
1 cup of tamarind juice
1/2 tbsp of Jaggery
1/2 cup Raw Mango (cut into fine pieces along with skin)
1 small green chillies
2 tsp Neem Flower (Vepa Puvvu)
1/4 tsp salt
Method:
Mix all the above ingredients to make the Ugadi Pachadi.
Note: To prepare 1 cup tamarind juice, soak small lemon sized tamarind to 1
cup of water for 15-20 mins. The blend manually and filter.
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Banana Oatmeal
Ingredients:
Old fashion Oats - 1 cup
Milk-1 cup
Mashed banana - 1
Chopped banana - 1/2
Honey - 1 tbsp
Salt - a pinch
Pecans toasted - handful
Preparation:
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Heat the milk and mix the oats, let it cook in medium heat (5 mins), stir
occasionally.Add the mashed banana and mix well.Add the salt.Remove from
heat and add honey, chopped banana and pecans.
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Lentil Spinach Soup
Ingredients:
Spinach- 1 cup
Lentil (Toor dal) cooked - 1cup
Onion - 1/2 cup
Cumin seeds - 1tsp
Green chillies - 3
Tamarind pulp- 1 tbsp
Salt
Preparation
:
Heat oil, add the cumin seeds, chillies and onions, fry till the onion turns
golden.
Add the spinach and fry for few mins and mix the tamarind juice and
salt.Combine cooked dal to this mixture and grind in a blender.Super healthy
soup is ready!
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Moong Ladoo
Ingredients:
Moong Lentil - 1 cup
Powdered Sugar - 1/2 cup (As per your taste)
Clarified butter - 6 tbsp
Cardamom powder - 1 tsp
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Cashews - 10
Preparation:
Dry fry the moong lentil to golden brown and grind it to fine powder.
Heat a tbsp of clarified butter and fry the cashews and keep aside.
Mix sugar, moong powder, cashews, cardamom. Add the clarified butter
(warm) slowly and mix the ingredients together and form a lemon size ball.
Enjoy the little treats in no time.
Note: It can be refrigerated, pop it in the microwave for 30secs before serving.
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Classic Cake with Fudge Layer
Ingredients:
1.5 cups flour
1 tbs baking powder
3 large eggs
1 cup powdered sugar
1/2 cup milk
1/2 cup oil
1 tsp vanilla extract
3 tbs cocoa powder
Method:
Grease and line a 9" round cake tin.
Sift the flour, baking powder, sugar a couple of times.
Beat the eggs and add the milk, oil and vanilla till well combined.
Gradually beat in the flour on low speed just until combined.
Divide the mixture into two and mix cocoa powder in 1/2 cup.
Preheat the oven to 350F.
Pour the cake mix in the greased pan and add the cocoa on top of it a random
order.
Gently swirl it with a knife.
Cook for 45 minutes or toothpick inserted in the center comes out clean.
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Gulab Jamun
Ingredients:
Gulab Jamun mix- 1 cup(contains 1cup milk powder, 1/4 cup all purpose flour,
pinch of baking soda)
Milk - 1/4 cup
For Sugar Syrup:
cardamom - 2 crushed
saffron - 4 string (optional)
Sugar - 2 cups
Water - 4 cups
Oil for frying.
Preparation:
Combine 1/4 of milk with 1 cup of gulab jamun mix, set aside and let it stand
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for 20 mins.Heat water in a medium size pan, add the sugar and cardamom
for 20 mins. Set aside.take the dough and knead softly, divide in to equal
sized small balls, Make sure you it has a smooth surface.Heat oil in a pan, let
it heat in low flame between 3-4.Once the oil is hot enough drop the shaped
doughs in to the oil about 5-6 at a time. it will rise slowly from the bottom of
the pan to the top layer. If the oil is too hot, the outer layer of the dough will
turn dark soon.Keep turning the jamuns once in a while and it will take about
5-6 mins to cook, cook till the jamun turns Golden brown.Remove from oil and
drop it in sugar syrup. It need to be soaked in the sugar syrup for at least 20
mins before serving.
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Vegetable Burger
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Coconut Chutney - Kobbari Pachadi
Half a coconut
1 tsp urad dal minnapappu
1 tsp chenna dal senagapappu
tsp jeera
tsp mustard seeds
A pinch of fenugreek seeds
2 -3 Red Chilies
Hing
3 -4 Green chilies
Few Curry Leaves
1 tsp jaggery
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Small Lemon sized Tamarind

Cut coconut into small pieces, wash and drain.Soak tamarind in hot water.
Take 4 tsp of oil in a small skillet and when oil is heated add urad and channa
dals. Once the dals are fried add jeera, mustard seeds, fenugreek seeds,
hing, red chilies, and chopped green chilies and curry leaves.Let cool.
Transfer the tadka into a blender jar, leaving oil, a few mustard seeds and
curry leaves in the skillet.Dry grind tadka first. This will make the grinding part
easy, after adding coconut and tamarind, the dals will no longer become soft
paste. Then add cut coconut pieces, salt, turmeric, jaggery and as little water
as possible to grind to a smooth paste. Add water accordingly. Taste for salt
and adjust seasonings.Empty it into the skillet with oil and mix nicely and
transfer contents into a serving bowl.
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Dondakaya pachadi (Tindora chutney)
Ingredients:
Tindora: about 25
Green chilles: 5
Cumin seeds: 1/2 tsp
Garlic cloves :2
few curry leaves
tamarind paste 3 tsps
jaggery/sugar: 1/4th tsp (optional)
salt to taste and
talimpu ingredients.
Procedure:
Wash the tindora and cut the edges off. Cut the tindora to small pieces.Slit the
green chilles.In a pan put the cumin seeds and fry for few seconds.
Remove.In the same pan, add some oil, green chilles, curry leaves and the
tindora. Add some salt and cook till the vegetable becomes soft. Cool
completely.Take a mixer, add the cumin seeds and run it for few seconds.
Then add the sauteed tindora, garlic cloves, tamarind paste and salt. Grind till
soft. Check the seasonings.Do the talimpu (popu/tadka) with a tsp of oil, bit of
mustard seeds, 1/2 tsp each of chana dal, urad dal and cumin. Also add few
curry leaves and hing.Mix the tadka with pachadi and serve it with chapathi or
white rice.
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Carrot & capsicum pachadi (Carrot & green bell
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pepper chutney)
Ingredients:
Medium size carrots about 4
Small Green bell pepper 1
Green chilles- 5
a handfull of coriander leaves
few curry leaves
Tamarind paste and salt.
Dry ingredients :
chana dal 3 tsps
urad dal 1 1/2 tsp
dhania and jeera 1/2 tsp each
Take these four ingredients in a dry pan and toast them till light brown. Once
warm transfer these to a mixer and grind to a fine powder.Procedure:Peel and
chop the carrot to small pieces. chop the green bell pepper and slit the
chilles.In a pan add two tsps of oil, then add the curry leaves and green
chillies. After a minute add the veggies and salt. Cover and cook till soft. Just
before turning off the stove add the coriander leaves and tamarind.Combine
this mixture with the powdered dry ingredients and grind to a coarse paste.If
the mixer is not cooperating, add a bit of water. That should work.Transfer the
mixture to a bowl, adjust the seasoning and do the talimpu (tempering).. Take
a tsp of oil, once hot add few mustard seeds. Then half a tsp each of chana
dal, urad dal and jeera. Then add the curry leaves and a pinch of
asafatedia.Serve with chapathi or hot white rice. Also tastes great with toasted
wheat bread.
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Sunnundalu
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Recipe:
(makes about 17 med laddoos)
Urad dal 2 cups
Sugar 1 cup
Ghee th cup
Cardamom-2 (optional)
Roast the urad dal in a low heat till golden brown. Stir continuously, it takes
about 20 minutes. (My hand did hurt because of the continuous stirring, but
was worth it). Let cool of completely. Mean while, melt the ghee and let this
cool also.Now take the roasted urad dal and grind it to a smooth powder using
a mixer or a food processor. (First I used the mixer, some how it wasnt doing
the job. So, I switched to the food processor). Make sure its nice and smooth.
Its very important that the mixture is smooth and super fine. Keep it a
side.Now add the sugar and grind it to a fine powder. Now return the urad dal
mixture to the food processor and grind again. This helps the sugar and the
urad dal mixture to incorporate well. At this point you can also add some
crushed cardamom.Remove this mixture to a skillet; little by little add the
melted ghee till you get a consistency where you can mold them in the form of
laddoo.
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Banana bread with orange & lemon zest
2 cups all-purpose flour (Maida)

1 1/2 teaspoons baking soda
1/2 teaspoon salt
4 overripe bananas
1 cup sugar
3/4 cup Vegetable oil
2 large eggs
1teaspoon purevanilla extract Zest of 1 large orange and 2 lemons
1/2 cup walnuts and cashews, finely chopped
Preheat oven to 350 degrees F and lightly grease a 9 by 5-inch loaf pan.
In a large bowl, combine the flour, baking soda, and salt and keep it on aside.
With an electric mixer, whip the bananas and sugar together for a good 3
minutes; the mixture should become light and creamy. Now add the oil, eggs,
and vanilla and beat well for a minute. Mix in the dry ingredients just until
incorporated; no need to overly blend. Once everything is well incorporated
add the zest and fold in the nuts using a spatula. Pour the batter into the
prepared loaf pan. Bake for about 1 hour and 5 minutes, until golden brown
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and a butter knife inserted into the center of the loaf comes out clean.
(Depending upon the power of the oven the cooking time can vary. So, make
sure after 50 minutes of cooking you check the bread and see if it needs more
cooking or not).Cool the bread in the pan for 10 minutes, then remove the
bread from the loaf pan and let the bread cool completely. You can enjoy the
banana bread as a breakfast with a glass of milk or can be eaten as a dessert
with some ice cream
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Poha Dosa (Atukula dosa)
Ingredients:
Rice- 3 cups
Poha (atukulu)- 3/4th cup
Urad dal (minna pappu)- 1/4th cup
Pearl sago (sabudan)- 1 tbsp
Procedure:
Soak all the above ingredients in water for good four hours. In a mixer grind
them to a smooth paste, add salt and let the batter ferment overnight.Take a
non stick pan, pour some batter not spreading it too much. It should be little
thick, as its shown below. Add some oil, close the lid and cook for a minute
and then flip the other side.
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Spicy black bean sandwich
Ingredients for the sandwich:

cucumber, tomato and red onion- cut in round circle
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lettuce
mayonnaise
tomato ketchup or tomato hot & sweet sauce(available in the Indian store)
few pickles
spicy black bean pattie and
sandwich buns
Procedure:
Microwave the pattie for a minute. Take a non stick pan, grease it and cook
the pattie for about thirty seconds on each side.
Toast the sandwich bun, apply mayonnaise and some ketchup on both sides.
Put the pattie, cucumbers, tomato and onion with some salt and pepper and
finish it of with few lettuce leaves and pickle on the side.
Potato fries:
Procedure:
Wash, peel and cut the potato into long thin wedges. Take a non stick pan,
add two teaspoons of oil. Once the oil is hot enough add the potato with some
salt and cook them in medium heat. When they are almost done, add some
chillie powder, salt and turn the heat off.
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Black eyed peas & bell pepper curry
Ingredients:
Black eyed peas- 1 cup (uncooked)
green bell pepper- 1
medium onion- 1
tomatoes- 2
ginger garlic paste- 1/2 tsp
cinnamon stick -1/2 stick
cloves- 2
cumin(jeera) powder- 1/4 tsp
dhania powder- 1/2 tsp
garam masala 1/2 tsp
red chillie powder- about 1/2 to 1 tsp
lemon and cilantro
Procedure:
Pressure cook the black eyed peas, until soft but still holding its shape.Take a
skillet do the popu or tadka (three tsps of oil, few mustard seeds, 1/2 tsp
chana dal, 1/2 tsp jeera). Now add the cloves, cinnamon stick, onion, green
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bell pepper and the ginger garlic paste. Cook till the onion and pepper
becomes soft, then add jeera,dhania, garam masala and red chillie powder.
Cook for about thirty seconds then add the tomatoes. Once the tomatoes
becomes soft add the cooked black eyed peas, salt and half a cup of water.
Close the lid and cook for about ten minutes until most of the water is
absorbed and curry looks little thick. Finally add some fresh lemon juice and
chopped cilantro.
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Chole curry
Ingredients:
chole (dry chick peas)- 1 1/2cups (uncooked)
onion-2
tomatoes-3
ginger garlic paste- 1/4 tsp
cinnamon stick -1/2 stick
cloves- 2
cumin(jeera) powder- 1/4 tsp
dhania powder- 1/4 tsp
garam masala 1/2 tsp
red chillie powder- 1 tsp
lemon and cilantro
Procedure:
Pressure cook the chick peas, until soft but still holding its shape. Take about
1/4th cup of the cooked chick peas and make a puree out of it.Take a skillet
add four teaspoons of oil and add the cloves, cinnamon stick. Then add finely
chopped onion and the ginger garlic paste. Cook the onion till it becomes
soft,transulent and the raw smell goes away. Now add jeera,dhania, garam
masala and red chillie powder. Cook for about thirty seconds then add the
tomatoes. Once the tomato becomes soft add the cooked chick peas,
puree,salt and half a cup of water. Close the lid and cook for about ten
minutes until most of the water is absorbed and curry looks little thick. Finally
add some fresh lemon juice and chopped cilantro.
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Aloo & methi curry
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Ingredients:
large Potato- 2
med onion-2
garlic cloves- 2
methi(fenugreek) 1 to 2 bunches
dhania powder(coriander seeds)- 1/4 tsp
jeera powder(cumin)- 1/4 tsp
garam masala- 1/2 tsp
red chillie powder- 1 tsp
jaggery/sugar- 1/2 tsp
lemon juice and salt.
Procedure:
Cook the potato in the micro wave for about five minutes. Peel, cut to small
pieces and keep it aside.Take a skillet do the popu or tadka ( 3tsp oil, few
mustard seeds, 1 tsp chana dal and half tsp cumin) and add the finely
chopped onions. When the oninos are half way done, add the chopped garlic
and cook till the onions turn translucent.Add the above spices, in the order
with some salt, jaggery/sugar and just cook for few seconds. Now add the
methi ( I used the frozen methi, so i microwaved for a minute and then added
it). If you are using the fresh methi, finely chop the methi and cook till it
becomes soft. ( about ten minutes).Finally add the potato and mix till
everything is well incorporated. Close the lid and cook for another five
minutes, taste and re-season accordingly with some lemon juice on the
top.Serve the aloo, methi curry with chapathi.
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Vantalu- Copyright 2010
9/9/2014 9:46 AM

Vantalu: Shahi Tukre

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Vantalu

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