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    July 19th, 2010MammuPickles/Powders, Vegetarian


    1. Gongura Leaves – 1/2 Pound
    2. Green chilies – 20-30 Thai chilies (adjust for your taste)
    3. Garlic cloves – 2
    4. Onion – 1/2 medium size, chopped
    5. Cumin seeds – 1 tbl sp
    6. Dhaniya/Coriander seeds – 1/2 tbl sp
    7. Chana Dal – 1 tbl sp
    8. Oil – 2 tbl sp

    Cooking Procedure

    1. Add the gongura leaves, green chilies to a pan, sprinkle some water and steam cook for 15 minutes under medium heat. Let it cool.
    2. If you are not sure about the chilies spice level, you can separate the steamed chilies from the gongura leaves.You can add them little by little while grinding until you get the desired spice.
    3. Grind together green chilies, garlic cloves, coriander seeds, half the cumin seeds and salt. You may add very little water if required. Add the gongura and grind for just 2 seconds.
    4. Now heat oil in a pan, add the remaining cumin seeds, chana dal, curry leaves and let the splutter. Now add the gongura mix, chopped onions and turn off the heat immediately.

    Plain Dal(mudda pappu), Ghee and white rice makes a perfect combination for gongura pacchadi.

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    July 18th, 2010MammuCakes & Cookies, Desserts

    Ingredients :

    1. All-purpose flour – 2 cups
    2. Salt – 1/4 teaspoon
    3. Unsalted butter at room temperature – 1 cup
    4. Granulated sugar – 3/4 cup
    5. Egg yolks – 2
    6. Vanilla extract – 2 teaspoons
    7. Pecans, finely chopped – 1 cup (Can be substituted by walnuts)
    8. Raspberry jam – 1/4 cup (You can also use blackberry, strawberry)

    Cooking Procedure:

    1. Position a rack in the middle of the oven and preheat to 325F. Line 1 large cookie sheet with parchment/wax paper (optional, you can also use the cookie sheet directly by waxing with some butter).

    2. In a bowl, mix together the flour and salt; set aside. In a large bowl, combine the butter (You can microwave for 30 seconds if it’s too hard) and sugar. Using a mixer on medium speed beat until well blended. Add the egg yolks, vanilla and beat on low speed until the yolks are completely mixed. Slowly add the flour mixture and beat on low speed just until mixed.

    3. Put the pecans in a small bowl. Scoop up a rounded tablespoonful of the dough, and then roll the dough between the palms of your hands into a ball. Lightly roll the dough ball in the pecans to coat it completely and place on the prepared cookie sheet. Repeat with the remaining dough, spacing the dough balls about 2 inches apart.

    4. Using your thumb (I used the back of a teaspoon), press an indentation about ¼ inch deep in the center of each cookie. Carefully spoon about ½ teaspoon of the am into each indentation. Bake until the cookie bottoms and edges are lightly browned, 20-25 minutes.

    5. Let the cookies cool, and transfer them to an airtight container using a wide spatula.

    Makes up to 25 cookies

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    July 17th, 2010MammuNon Vegetarian


    Lamb – 1 Pound, cut into 1.5 Inch cubes
    Onion – 1 medium sized, chopped
    Tomato – 1/2, sliced
    Green Chilies – 3, sliced to halves
    Red chili powder – 1 tbl sp
    Ginger Garlic paste – 2 tbl sp
    Masala Powder – 1 tbl sp
    Salt – 1 tbl sp
    Oil – 2 tbl sp
    Cumin seeds – 1/4 tbl sp
    mustard seeds – 1/2 tbl sp
    turmeric – pinch
    cilantro – 1/4 bunch

    Cooking Procedure:

    1. Heat oil in a medium bottom pan, add the cumin seeds, mustard seeds and let them splutter. Add the turmeric powder, chopped onion, tomato, ginger garlic paste and let them soften for 5 minutes.

    2. Add the lamp pieces to the cooked onions and add red chili powder, salt and let it cook under medium flame until the lamb pieces are tender (about an hour). Keep checking in between and add little water if its sticking to the pan.

    3. Now add 1 tbl sp of masala powder and let it cook for 5 more minutes. Add chopped cilantro and turn off the heat.

    You may adjust the chilies and salt for your taste. Serve with rice or roti for a complete meal.

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    July 16th, 2010MammuTiffins/Breakfast


    Ragi (Millet) Flour – 1 cup
    Dosa Batter or Rice Flour – 1 cup
    Yogurt – 3/4 cup
    chopped Onions – 1/4 cup
    chopped green chilies – 2
    chopped cilantro – 1/4 cup
    Salt – 1 tbl sp
    Cumin seeds – 1/2 tbl sp (optional)
    Oats – 1/2 cup

    Cooking Procedure:

    1. Mix all the ingredients together and let it sit for 10 minutes.
    2. Heat the dosa pan or flat grilling pan, and sprinkle the dosa batter so that it spreads over the pan. Flip the dosa after 30 seconds and cook for 30 more seconds.

    Serve instantly with Tomato Chutney or peanut chutney. Makes 6 dosas.

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    July 15th, 2010MammuVegetarian


    Carrots – 4
    Green Chilies – 4, chopped (You can add more if you want it spicy)
    Onion: 1/2, chopped into small pieces.
    Garlic clove -1
    Cumin Seeds – 1/4 tbl sp
    Mustard Seeds – 1/4 tbl sp
    Split urad dal – 1/2 tbl sp
    Curry leaves – few (optional)
    Turmeric Powder – (optional)
    Oil – 2 tbl sp
    Salt – 1 tbl sp

    Cooking Procedure:

    1. Peel off the carrots and cook them adding salt to water, until they are medium soft. You should be able to pierce knife easily thorugh the carrots. While the carrots are cooking, grind or crush the green chillies and garlic. Let the carrots cool down, and cut into small pieces.

    2. Heat oil in a pan, add cumin seeds, mustard seeds, urad dal, curry leaves and let them splutter. Add onions, pinch of salt to soften the onions, turmeric powder and saute for few minutes. Add the carrots and Saute for 10 more minutes. Add the green chili paste and saute for few more minutes.

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    July 14th, 2010MammuVegetarian


    Egg Plant – 2, cut into 2 inch pieces
    Yogurt – 3 tbl spn
    Tomato – 1 Medium size, chopped
    Onion – 1/2, chopped
    Green Chillies – 4
    Cumin seeds – 1/2 tbl sp
    Mustard seeds – 1/2 tbl sp
    Turmeric – pinch
    Red Chili powder – 1/2 tbl sp
    Ginger Garlic Paste – 1/2 tbl sp (optional)
    Salt: 1/2 tbl sp
    Oil – 2 tbl sp

    Cooking Procedure:

    1. Mix the egg plant, chopped onions, tomatoes, red  chili powder, ginger garlic paste, salt, turmeric powder and yogurt.

    2. Heat oil in a pan, add cumin seeds, mustard seeds and let them splutter. Now add the mixed egg plant and let it cook for 20 minutes under medium flame, with lid closed. Keep mixing in between so that the egg plant wont stick to the pan.

    3. You may garnish with coriander leaves and serve hot with roti or white rice.

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    July 4th, 2010MammuNon Vegetarian


    Prawns  –  1 Pound
    Onion  –   1 Large
    Green Chillies  –  4
    Peppercorns  – 2 Tbl sp
    Cumin Seeds  – 2 Tbl sp
    Oil  – 6 Tbl sp
    Salt – Upto taste
    Red Chili Pwd  –  2 Tbl sp
    Turmeric Pwd  –  Pinch
    Ginger Garlic Paste – 2 Tbl sp
    Garlic Cloves  –  3
    Lemon  –  1
    Cashew Nuts  –  20 pieces
    Coriander  – 1/2 Bunch

    Cooking Procedure:

    1. Add a pinch of salt, turmeric powder to the cleaned prawns and keep them aside.

    2. Heat 1 tbl spoon of oil in a pan, and add chopped onions and let them cook for 5 minutes. Add the prawns and some salt to the onions and let them cook for 20 minutes on a high flame, keeping the lid open, so that all the water will evaporate.

    3. Crush the peppers, cumin seeds and garlic cloves together. Now take another wide bottom pan and add the remaining oil. Add ginger garlic paste, red chili powder, crushed peppers paste and let them fry for a minute. Now add the cooked peppers, and let them fry for 10 minutes. Add chopped coriander, turf off the heat and squeeze a lemon.

    4. Fry the cashew nuts in some ghee/butter and add them to the curry. Cashews and prawns makes a very nice combination.

    Tastes good with onion and lemon. Serve hot with white rice or roti.

    Tags: ,
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    July 4th, 2010MammuRice, Vegetarian

    Andhra Pulav:


    Basmati Rice: 3 Cups
    Onion – 1/2 Medium Sized, finely chopped
    Green Chillies – 3, slit to halves
    Mint – 1/2 Cup
    Cloves – 10
    Cinnamon – 1/4 Inch, crushed into small pieces
    Bay Leaves – 5 Medium sized
    Elachi – 5
    Cashew Nuts – 20 Pieces
    Poppy Seeds/Gasagasalu – 1 1/2 Tbl Spoons
    Fresh Coconut – 1/4 Coconut
    Oil – 4 Tbl Sp
    Ginger Garlic paste: 2 tbl sp

    For Masala Powder:

    Dhaniya – 2 Tbl Spoons
    Cinnabon Stick – 2 inch
    Cloves – 5

    Cooking Procdure:

    1. Prepare the masala powder: Dry roast Grind Dhaniya, Cinnamon stick and Cloves and make a fine powder (Use can use masala powder if you have already).
    2. Wash the rice and soak it in water. Make the coconut into small pieces and keep aside (You can use dry coconut powder also). Roast the poppy seeds for 5 minutes. Make a fine paste of roasted poppy seeds and coconut.
    3. Heat the oil in a rice cooker and add Cashews, Cinnamon, Cloves, Elachi and Bay Leaves and let them fry for 2 minutes. Now add the ginger garlic paste and mint leaves and cook for 5 more minutes. Now add the onions, green chillies, and coconut-poppy seeds paste.
    4. Add 4 1/2 cups of water, masala powder, salt and let it boil. When the water is boiling, add the drained rice and let it cook.
    5. Add cilantro and serve hot. Tastes good with any kurma or raita.

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    July 4th, 2010MammuDesserts


    Besan Flour  – 4cups
    Sugar – 6cups
    Cardamons – 10
    Cooking Camphor – small piece
    Cooking Oil

    Cooking Procedure:

    1. Prepare Sugar Syrup: Add sugar to 4cups of water and boil for 20minutes. Keep aside.
    2. Add 2cups of water to the besan flour and make batter. You can use hand mixer for consistency.
    3. let the oil heat, take a sieve or bowl with round holes and run the batter on the oil. Make sure to remove the boondi before they turn brown.
    4. Now add boondi, crushed cardamons and camphor to the sugar syrup and let it soak for 5minutes.
    5. Drain any additional syrup and let it cool for another 5minutes.
    6. Make the laddus as desired and let them dry for 2-3hours.

    You may refregirate the laddus to keep them fresh and last longer.

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    July 2nd, 2010MammuPickles/Powders, Vegetarian


    Medium sized Tomatoes – 2
    Green Chillies – 15 to 30 depends on the spice level.
    Fresh Coconut – 1/6th of a coconut
    Garlic cloves – 3
    Cilantro – 1/2 bunch
    Cumin Seeds – 1 tbl spoon
    Cooking Oil – 2 tbl spoons
    Salt – 3 tbl spoons or to taste.

    Cooking Procedure:

    1. Cut each tomatoes into 2 pieces and separate the stems from green chillies.

    2. Heat oil in a small pan and add the tomato pieces and green chillies.Place lid and let them cook under medium flame for 10 minutes. Tomatoes will be soft now, and you can smash them while on the flame to make a paste. Let them cook for 10 more minutes keeping the lid open, so that water will evaporate. Let it cool for 10 minutes.

    3. While the tomatoes and chillies were cooking, cut the coconut into small pieces and  roast them in another pan for 5 minutes(No need to add oil). Let them cool for 5 minutes.

    4. Grind the coconut pieces, garlic, cumin seeds. Add tomato chili mix, salt, cilantro and grind for one more minute.

    Don’t add water to this preparation, so that it will last long for 2-3 weeks. Tastes good with rice or dosas.

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    July 1st, 2010MammuVegetarian


    2 cups Basmati rice
    2 cups chopped spinach
    2 med. sliced onions
    3 cloves
    5 black peppercorns
    3 green cardamom
    1″ finely chopped ginger
    3 finely chopped green chillies
    1/4 tsp turmeric powder
    2 tbsp ghee/oil
    Salt to taste
    How to make Palak Pulao:
    1. Cook rice and keep it separately.
    2. Make spinach paste and keep ready.
    3. Heat ghee and add cloves, cardamom, cinnamon and black peppercorns. Saute for a few seconds.
    4. Add sliced onions and fry till light brown color.
    5. Add ginger, green chilies, turmeric powder,salt and spinach paste.
    6. Cook till the spinach is fully cooked and all the water gets evaporates.
    7. Mix well with rice.

    8. Serve hot along with raita or any curry.

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    July 1st, 2010MammuPickles/Powders
    Spicy Peanut Powder – Kampodi


    Peanuts – 1 cup
    Dried red chillies – 6 to 8
    grated coconut(dry) or dried coconut pieces – 2 tablespoons
    cumin seeds – 1 tablespoon
    salt  – ½ teaspoon
    Garlic cloves – 4 (this is optional, even without garlic this powder tastes great.)

    Cooking Procedure:

    1. Roast peanuts for 10 minutes in a pan under low heat(stir them 2-3 times so that all the peanuts will be roasted equally).
    2. Let the peanuts cool down for 30 minutes.
    3. Take peanuts, chillies, coconut, cumin, garlic and salt in a clean and dry mixer jar and Grind to medium coarse powder.
    This is a dry preparation and do not add water. Store in a clean, dry, airtight container.

    Keep refrigerated for freshness.

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    April 14th, 2010MammuPickles/Powders


    Dried Mirchi: 100gms
    Dhaniya: 50gms
    Jeera: 20gms
    Pacchipappu: 3 tbl spoons
    minapappu: 3 table spoons
    chintapandu: little piece
    Garlic: 2 pieces (Optional)
    Curry leaves
    Salt – Upto to the taste
    Cooking Oil: 100gms

    Cooking Procedure:

    1. Put some oil in a pan under low heat and let it heat.
    2. Fry the Mirchies and keep aside (make sure they don’t turn black)
    3. In the remaning oil fry Dhaniya, Pacchipappu, minapappu and curry leaves
    4. In a pan saute jeera and chintapandu untill they are warm
    5. let all the ingredients cool down and grind them together.(garlic is optional)

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    January 8th, 2010MammuAppetizers, Non Vegetarian


    For Marination:
    1. Chicken — 1/2 pound/200gms
    2. Corn Flour — 4 tablespoons
    3. Eggs — 2
    4. Salt — 2 teaspoons
    5. Red Chili Powder — 2 teaspoons
    6. Ginger Garlic paste: 1 tablespoon
    7. Lemon Juice: 2 tablespoon
    8. Garam Masala – 1 tablespoon

    Other Ingredients:
    1. Green Chillies — 5 Cut into halves
    2. Garlic cloves: 6
    3. Curry Leaves — 15
    4. Cashew Nuts: 15 Cut into small pieces
    5. Curd: 1/2 Cup
    6. Orange food color — Small Pinch
    7. Oil — For frying chicken pieces
    8. Garam Masala – 1 tablespoon

    Cooking Procedure::

    1. Cut the chicken into small pieces, marinate with all the items list above for marination and let it marinate overnight in refrigerator.
    2. Fry chicken pieces: Heat oil in a pan and fry the chicken pieces on a medium flame in small batches. Keep aside.
    3. Ia wide pan heat about 1 tablespoon of oil. Add the split green chillies, 1/2 teaspoon of salt and let them fry for 2 minutes. Add the sliced cashews, garlic cloves, curry leaves and let them fry for 2 more minutes.
    4. Make a fine paste of curd and mix it with garam masala and food color. Now add the fried chicken pieces in the remaining oil, add curd to it and mix well. Let the pieces soften in curd for 10 minutes under low flame. Keep mixing it to avoid it sticking to the pan.
    5. Add the fried green chillies, garlic, cashews, curry leaves and turn off the flame.

    Garnish with cilantro and Serve instantly with onions and lemon.

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    January 8th, 2010MammuNon Vegetarian


    1. Whole chicken, cut into small pieces – 1 pound
    2. Tomato – 1/2, chopped
    3. Onion – 1 medium sized, finely chopped
    4. Fresh Coconut – 1/6th of a coconut (or 6 tablespoons of grated coconut)
    5. Poppy seeds – 2 table spoons
    6. Curry leaves – 10
    7. Oil – 3 tablespoons
    8. Turmeric – 1/4 teaspoon
    9. Green chilies – 2, split
    10. Plain red chili powder – 2 tablespoons
    11. Salt – 2 teaspoons
    12. Masala powder – 2 teaspoons

    Cooking Procedure

    1. Dry roast the poppy seeds and let them them cool. Grind together roasted poppy seeds, coconut and keep aside.
    2. Heat oil in a pan (preferably in a copper bottom steel pan which is not too wide), add the curry leaves, onions, tomatoes and let them soften for 5 minutes.
    3. Add the chicken pieces, turmeric powder, salt, red chili powder and green chilies. Close the lid and cook for 10 minutes. Now, add the poppy seed, coconut paste and Cook until the chicken is all cooked. Add the masala, adjust salt and cook for another 5 minutes and turn off the heat.

    Garnish with cilantro and serve hot with white rice / roti, onion and lemon.

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