At the outset, thanks to all the Singapore women( bloggers & non bloggers) and all the other international bloggers who took part in SWC – Andhra Pradesh.
Here comes the virtual treat of all the recipes!
Main Course :Bloggers:Non-Bloggers :
- Sireesha has sent Coriander Stuffed Brinjal
Recipe : Coriander Stuffed Brinjal
Required:
Brinjal -6-8 medium sized
Coriander--1 bunch or a handful
Green chillies-6-8
Salt to taste
Oil as required
Method:
Slit the brinjal vertically n horizontally,without seperating the base.
Make a paste of coriander,green chillies &salt
Stuff the paste into the brinjals
Cook in oil till the brinjal is soft,add a little tamarind juice while cooking
so as to remove the itchiness of brinjal.
- Lalitha has sent chicken fry and chicken liver fry
Recipe - Chicken Fry:
Ingredients
Chicken - 1 Kg
ginger&garlic paste - 1 tablespoon
Corriander powder- 2 tablespoons
Red chilly powder- 2 tablespoons
Turmeric - 3 pinches
Curd - 2 tablespoons
kabab colour - 1/2 teaspoon
lime - 1
salt - 1 tablespoon
corriander - a handful (chopped)
onions - 3 medium sized chopped
Marination
Marinate the chicken with all the ingredients listed above except onions. Set aside for 1 or 2 hours.
Procedure
In a kadai, put some oil and saute the onions till they turn golden brown. Now add the marinated chicken and fry for half an hour till chicken is cooked, adding water little by little. Garnish with some chopped corriander and yummy chicken fry is ready !
Recipe: Chicken liver fry
Now this dish is good for health, my parents say :-)
Ingredients
Chicken liver - 1/2 Kg
onions - 2 (chopped)
corriander powder - 1 tablespoon
pepper powder - 1/2 tablespoon
turmeric- 2 pinches
salt to taste
For garnish
chopped corriander
onion rings
Procedure
In a kadai, heat some oil and saute the onions till they turn golden brown. Next, add ginger&garlic paste. Fry for a while and add corriander powder, pepper, turmeric and salt. Add the chicken liver and let it cook for about 20 minutes, adding some water. And whoa ! the healthy chicken liver is ready to be served.
To garnish, take an attractive bowl and add the dish into it. Top it up with some onions rings and finally add chopped corriander.
- Kamini sent Mango dal (Mamidikaya Pappu)
Recipe:Mango dal
1. Pesara Pappu (yellow lenthils) - 1 cup
2. Raw Mango (3/4 cup) diced
3. Oil - 1 tsp
4. Mustard seeds - 1/2 tsp
5. Jeera, - 1/2 tsp
6. Red Chilli, - 2-3 nos
7. Garlic pod - 5/6 nos
8. Salt & Water
9. Coriander leaves.
Method:
1. Pressure cook the dal with Mango
2. In the pan, add oil. Once the oil is hot, please add the mustard seeds, jeera, red chilli, crushed gralic. Fry it for 2-3 mins
3. Add the cooked dal and add salt and water accordingly.
5. Let it boil for 5 mins, garnish it with chopped coriander.
Same method, you can replace mango with other vegetable like Beerakarya (ridge gourd, bottle gourd, Tomotoes etc)
Chutneys
Bloggers :Rice Varieties:
Bloggers :Non-Bloggers :- Kamini sent Prawn Biryani
Recipe: Prawn BiryaniRequired:1. Prawn - 1 cup, washed, peeled
2. Basmati Rice - 2 cups washed
3. Onions - 1 grated, 1 long thin sliced
4. Masala (Cinnomon Powder, Cardomom powder, Cloves powder - 1 tsp)
5.Bay leaves
5. Oil/Ghee - 3 tablespoon
6. Salt
7 Coriander leaves.
8. Green Chillies - 3-4
9. tomoto - 1 big
10. Chilli powder - 1 tspn
11. Water - 4 cups
Procedure:1. In the kadai, add Ghee and oil together, once it is hot, add masala powder fry it.
2. Add Bay leaves, Add sliced onion, fry it, add grated onion fry it
3. Add green chillies and fry it,
4. Add the Prawns and fry it for 3-4 mins,
5. Add the tomotoes, add little chilli powder.
6. After frying the above for a while, add the rice to it.
7. Fry everything stated above for 2-3 mins and then add water. Check the taste here.
8. Now, either you can leave it on pressure cooker, or transfer it to the rice cooker.
9. Garnish the biryani with coriander leaves.
- Rama sudha sent Tamarind Pulihora
Recipe:This is a simple yet a very tasty dish. Its a must for festivals and functions.
Ingredients
Rice - 2 cups
Tamarind paste - 1/2 cup
For tadka
Green Chillies - 4-5
Red Chillies - 4-5
Ginger - half inch piece
Bengal Gram - 1 table spoon
Urad dal - 1 table spoon
Mustard seeds - 1 table spoon
Fenugreek seeds - one pinch
Oil - 2 table spoons
Asefoetida
Curry leaves
Salt
Turmeric
Ground nuts / Cashew nuts
1. Cook the rice with sufficient water.
2. Fry the ground nuts in a little oil and keep it aside. Use ghee/butter if you are using cashew nuts.
3. Add little more oil and add the fenugreek seeds, mustard seeds negal gram, urad dal, red chillies and asefoetida in the same order. Ensure that the fenugreek seeds turn red else it might give a bitter taste. Transfer the tadka from the frying pan.
4. In the remaining oil, add the tamarind paste, sliced green chillies (length wise), crushed garlic and salt. Let it cook till the tamarind paste leaves the sides.
5. Add one table spoon of oil and turmeric to the rice and mix well. (The oil will seperate the rice if it is sticky).
6. Add the tadka, tamarind paste, ground nuts and curry leaves to the rice and mix well.
- Mrinalini sent Mango Pulihora & Lemon Pulihora
Recipe:
PULIHORA - MangoGreen Chilies: 10-12 (or Red dry chilies)
Curry leaves: Few
Grated green mango: 2-3 tbsps
White sesame: 2 tbsps
Cumin seeds: 1/2 tbsp
Black mustard: 1/2 tbsp
Groundnuts: 1/2 cup
Black dal: 1/2 tbsp
Turmeric: 1/2 tbsp
Fenugreek powder: 2 pinches
Salt: to taste
Oil: 3-4 tbsps
Method
1. Roast the white sesame and grind them once cooled
2. Cook the rice and allow it to cool.
3. After the rice is cooled down add salt and sesame powder and mix well.
4. In a pan heat oil and add groundnuts and fry for 2 min. Later add Cumin seeds, black mustard, Chilies, curry leaves, Black dal and fry them. Add Fenugreek powder and turmeric powder and mix well.
5. Finally add the grated mango and fry for 2-3 mins.
6. Add the rice to the pan and mix well. Allow it to cook for 1-2 mins.
PULIHORA - Lemon
Green Chilies: 10-12 (or Red dry chilies)
Curry leaves: Few
Lemon juice: 2-3 tbsps
White sesame: 2 tbsps
Cumin seeds: 1/2 tbsp
Black mustard: 1/2 tbsp
Groundnuts: 1/2 cup
Black dal: 1/2 tbsp
Turmeric: 1/2 tbsp
Fenugreek powder: 2 pinches
Salt: to taste
Oil: 3-4 tbsps
Method
1. Roast the white sesame and grind them once cooled.
2. Cook the rice and allow it to cool.
3. After the rice is cooled down add salt, sesame powder, Lemon juice and mix well.
4. In a pan heat oil and add groundnuts and fry for 2 min. Later add Cumin seeds, black mustard, Chilies, curry leaves, Black dal and fry them. Add Fenugreek powder and turmeric powder and mix well.
5. Add the rice to the pan and mix well. Allow it to cook for 1-2 mins.
Desserts/Sweets:Bloggers :Thanks to all of you for sending in ur entries. Please do let me know if I had missed ne of ur entries.
My special thanks to all the singapore non bloggers who sent their entries. Thanks a lot for your effort.
-Priya.
Will post the recipe soon...as I didn't make this all alone ...one of my good fren Swapna joined me...So, she will have to help me with the recipe.
Recipe:
