S NAGA MALLESWARA REDDY

A quick and delicious bhindi-aloo sabzi recipe 

When you're running short on time and have to make a quick lunch, here's a recipe which can be a quick fix for a delicious lunch fare: 

Ingredients: - Okra (bhindi) 500 grams - Potatoes (medium sized) 3 pieces - Cooking oil (To fry) - Red chilli powder - Cumin powder - Coriander powder - Aamchoor powder - Salt to taste 

Recipe: - Cut okra in the length of 1 inch size pieces. - Peel off the potatoes and cut them into 1 inch size pieces as well. - Heat the cooking oil in a frying pan - Deep fry okra till it turns golden brown; now put the fried okra pieces in a plate. Do use tissue papers to remove the excessive oil from fried okra. - Now deep fry potato pieces till they turn golden in colour. Put them in a plate and remove excessive oil with tissue papers. - Now, in another pan, take few drops of oil and heat it. - To this heated oil, add chilli powder, turmeric powder, cumin and coriander powder as per your taste and toss the fried okra and potato pieces in it together.
- Add salt to taste. You may add aamchoor powder. 

Serve this quick sabzi with parathas or chapatis

A quick recipe to paneer-capsicum sabzi for a healthy and sumptuous meal.
When you're looking at making something quickly and sumptuous meal lunch — which is healthy too, here's a recipe which can be a quick solution: 

Ingredients: - Paneer (cottage cheese) 200 grams, grated - 2 capsicum, medium sized, cut into 1 inch sized pieces - 2 Onions, medium sized, finely chopped - 1 totato, finely chopped - Olive oil — to cook - Cumin seeds - Asafetida - Red chilli powder - Cumin powder - Corriander powder
- Turmeric powder - Salt to taste 

Method: - Heat the cooking oil in a pan. Add cumin seeds and allow them to crackle. - To this, add onions and saute them till they turn pink in colour. Now add red chilli powder, turmeric powder, and asafetida. - Now, add capsicum and saute it till it is slightly brown in colour at its ends. - Followed by this, add chopped tomatoes and mix it well. Cover the pan with lid and allow the steam to soften the veggies. - Now, add cumin-coriander powder and salt to taste. Mix it well. - Now added grated paneer in it and mix it properly. Again cover the pan with a lid for a couple of minutes. - Add chopped coriander to this sabzi and serve this sabzi with parathas and pickle.

Here are some handy tips and steps on how you can roast some fresh tomatoes

Here are some easy steps to roast tomatoes at home in an oven:

1. Preheat your oven to 180 degree Celsius.
2. Take a pan and drizzle olive oil on it. Don't heat it though.
3. Cut the tomatoes in halves and put them on the pan.
4. Drizzle some olive oil on the tomatoes.
5. Season them with salt and pepper and if you want, some herbs like oregano.
6. Roast them for 10-15 minutes, or till they are soft and juicy.
7. Serve hot or put between a sandwich and enjoy!

Here are three easy steps to make that mouth watering Gajar Ka Halwa that you absolutely love at home.

Ingredients:
200gm condensed milk
1kg carrots, peeled and grated
25g cashew nuts
25g raisins
500g milk
2tbsp ghee
4-5 flakes of kesar

Method:
- In a small bowl add a tbsp of milk and kesar flake and put aside. Now in a large deep pan mix the milk and carrots together and on a low flame slowly bring to a boil. Once the milk is boiling add the milk in the small bowl with the kesar flakes. Let it boil till the milk dries up.

- Once the milk is dried up add the condensed milk and stir occasionally till it also dries up.

- Then add the ghee and cook for another 10 minutes. Garnish with raisins and cashew nuts and serve hot.

Satisfy your non veg cravings with this simple dish

For the pork chops you need:
quarter cup + 2 tablespoons soy sauce
quarter cup vegetable oil
3 tablespoons finely grated ginger
3 tablespoons light-brown sugar
1 small onion, finely chopped
Ground pepper
4 large bone-in pork chops

For the mashed potatoes you need:
2 kilosl red potatoes
4 cloves garlic (peeled and sliced)
1 teaspoon salt
3 tablespoons butter
half cup milk (warmed)
Salt and pepper

For the Cabbage Slaw you need:
2 tablespoons lime juice
2 tablespoons rice vinegar
2 teaspoons sugar
Salt
quarter small head shredded red cabbage
1 cup cilantro leaves
1 grated carrot
half a minced jalapeno

Cooking it all:
Start with the pork chops since that will take about an hour to make. Whisk together the soy sauce, 3 tablespoons of oil, ginger, sugar, scallions, and quarter teaspoon of pepper. Place the pork chops on a oven dish as big as your oven can take. Putting 3 tablespoons of the marinade aside, pour the rest over the pork chops. Cover the pork chops with plastic wrap and let them marinate for 45 minutes, flipping them half way through.

While the pork chops are sitting, get started on the potatoes. Wash the potatoes and cut them into small chunks. Put the chopped potatoes and garlic into a medium saucepan and cover it with water. Add salt and bring to a boil. Once boiling, reduce the heat to medium-low and cook for about 20 minutes, or until potatoes are tender.

Since the slaw is super quick to make, you can do it while the potatoes are boiling and the pork chops are still chilling in the plastic wrap. In a bowl, combine and whisk the lime juice, rice vinegar, vegetable oil, sugar, and salt. Add cabbage, cilantro, carrots, and jalapeno to the dressing and toss.

Now remove the potatoes from the heat, drain, and pour into a bowl to mash with butter and milk. Add salt and pepper.

Head over to the pork chops. Heat a teaspoon of oil in a large skillet over medium-high heat. Remove the pork chops from he marinade and sear for 3-4 minutes. Reduce to a medium heat and flip the pork chops. Sear for another 3-4 minutes until it is cooked through. Let them rest on a board for about 5 minutes. Add the three tablespoons of marinade to the skillet. Cook over medium heat for about 30 seconds until thickened. Spoon over the pork chops and add scallions on top to taste.

A delicious and easy pudding filled with the goodness of berries.

Preparation time: 10 minutes
Cooking time: 5 minutes
Serves: 8

Ingredients

250g strawberries
200g raspberries
200g blueberries
100g blackberries
1packet quickset jelly
50g caster sugar
10 slices white bread crust removed

Method

-Place all the berries except the raspberries in a pan with the sugar and the water and cook gently for 5 minutes. Remove from heat and drain the fruit, reserving the liquid. Return the liquid to heat and bring to a boil.
-Remove from heat and stir in the jelly until dissolved. Allow to cool. Chill the jelly in the fridge for 5 minutes or until the jelly thickens but does not set. Remove from fridge and mix in the fruit.
-Cut the bread slices in half and layer in the bottom of a 450g loaf tin, overlapping the slices. Place some of the fruit over the top and level off.
-Top with a second layer of bread and then more fruit. Finish with a layer of bread.
-Push down to immerse the bread in the juice. Cover the dish with foil and set in fridge for 1 hour. To serve, remove and cut into slices.

These easy to make sweet chocolate pots are going to blow your mind. the sensuous combination of soft fluffy chocolate pudding with strawberry bits is so appetizing.

Ingredients:
500ml double cream
200ml milk
500g cooking chocolate, chopped
6 egg yolks
200g frozen strawberries

Method:
- In a pan heat the cream and milk together. In a separate bowl keep the chopped chocolate pieces and pour this hot mixture over the chocolate and stir till the chocolate melts. Once the entire chocolate is melted with the milk and cream mixture stir in the egg yolks.

- In another clean pan pour the entire mixture and heat while you constantly stir. See that the mixture starts to thicken a little. Don't boil the mixture or the eggs will get scrambled.

- In small glasses divide the strawberries and pour the chocolate mixture over them. Cover the glasses with cling foil and let it set in the fridge overnight.

It's spicy, and yet delicious 

Ingredients: - Prawns-400gms - One tbsp butter - One medium sized finely chopped onion - One medium sized finely chopped tomato - One tpsp ginger juliennes - One tbsp finely chopped garlic - Black pepper - Coconut milk - Dry chillies - Salt 

Preparation: 1. Clean the prawns properly. 

2. Shallow fry the prawns with salt only. 

3. Pour adequate butter and black pepper in pot 

4. Fry onion, tomato, garlic in it. 

5. Then put the prawns in, add salt and coconut milk 

6. After the gravy becomes thick, remove it separately. 

7. In another pan, give dry chillies, two or three pieces of garlic, ginger slices. 

8. Once these are fried properly, pour it on the prawns and garnish it with coriander leaves.

Tomatoes here are used as a container for a delicious Spanish stuffing

Preparation time: 20mins
Refrigeration time: 1hour
Serves: 4

Ingredients:

8 small tomatoes
4 hard-boiled eggs
6tbsp garlic mayonnaise
1tbsp chopped parsley
1tbsp white bread crumbs
Salt and pepper to taste

Method:

-Cut out the core with a sharp knife and making a '+' incision on the other end of the tomatoes. Put the tomatoes in a pan of boiling water for 10 seconds, remove and plunge into a bowl of iced or very cold water to stop the tomatoes from cooking and going mushy. Slice the tops off the tomatoes, and just enough of their bases to remove the rounded ends so that they will sit squarely on the plate. Remove the seeds and insides, either with a teaspoon or small, sharp knife.

-Mash the eggs with the allioli -or the mayonnaise, salt, pepper and parsley. Stuff the tomatoes, firmly pressing the filling down. Replace the lids at a jaunty angle. If keeping to serve later, brush them with olive oil and black pepper to prevent them from drying out. Cover with cling film and keep. If you use shop-bought mayonnaise or allioli, add white breadcrumbs until the mixture reaches the consistency of mashed potatoes. Refrigerate for 1 hour, and then slice with a sharp carving knife into rings. Sprinkle with chopped parsley.

Bhurji, onionIt is one of the easiest dishes to whip up. 

Ingredients: One finely chopped big onion, one tomato cut into big pieces, two eggs, ginger garlic paste, turmeric powder, chilly powder, garam masala, oil, salt to taste. 

Preparation: Saute the onion in a kadai with oil. Now add ginger garlic paste, add tomato, turmeric powder, chilly powder, garam masala and salt. Saute it for some time, then keep the mix aside. In another vessel, break the eggs and prepare bhurji (scrambled eggs). Add this bhurji to the mix that has been kept aside. You can add coriander leaves if you want.

White butter was my childhood fantasy and I'm sure kids today also just love the taste of it. It reminds me of my grandmother. Here's how you can make that Nani's style white butter. 

Ingredients: - 2L buffalo milk with full fats (not skimmed) - 1tbsp curd 

Method: - Boil the milk, let it cool for a day in the fridge. 

- Collect the cream layer that forms on top of the milk in a small bowl. Leave it outside till it reaches room temperature. 

- Take the homemade curd and mix it with the cream that you collected from the milk. Let it set overnight in a warm place. 

- The next day mix the set curd with a hand blender until solids can be seen separating from the liquids. This is your butter.

Papad is not just a starter, you can make delicious papad curry too. 

Ingredients: Two or three papads, two medium-sized potatoes, one teaspoon kala jeera, half teaspoon chilli powder, half teaspoon turmeric powder, half teaspoon coriander powder, salt to taste, four tablespoon cooking oil, one and half cup of hot water. 

Preparation: Peel the potatoes and cut them into cubes. Heat the oil in a pan and add kala jeera. After a while, add potatoes, stir. Then add all the ground spices, stir and fry for five minutes on medium flame. Add salt, stir, then add water and bring it to boil. Now fold and break each papad into about six or eight pieces. Add them in the boiling curry, cook until the potatoes are done.

It is extremely easy to make.
Ingredients: - Four large sized potatoes (boiled, peeled and cut into pieces) - Four tbsp oil - One tsp jeera/cumin seeds - One tsp red chilli powder - On tbsp coriander seeds (coarsely powdered) - One tbsp jeera/cumin seeds (roasted and crushed) - Half tsp dry mango powder - Two tbsp fresh coriander leaves (chopped) - Salt to taste 

Method of Preparation: Heat oil, add jeera in oil. Let it crackle. Then add salt, red chilli powder, crushed jeera and coriander seeds and dry mango powder in the oil. Stir for a second. Lastly, add the potatoes and mix well. Cook for some time. Add fresh coriander leaves. Mix well. The dry masala should coat the potatoes well. Serve with parathas.

It will take over half an hour to cook

Ingredients: Half lb vermicelli (angel hair nests), half cup of olive or grape seed oil, half yellow onion (minced), two fresh tomatoes (peeled and chopped), two cups of chicken broth, salt and pepper.

Method: In a frying pan (with lid), fry the vermicelli on both sides in hot oil until it becomes golden brown in colour. Remove from pan. In the same oil, brown the minced onion, add the chopped tomato and add chicken broth. Season with salt and pepper to taste. When broth is boiling, add vermicelli and reduce heat to a low simmer. Cover and cook until the vermicelli has soaked up the liquid, it will take about half an hour. Your dish is ready, serves four.

It takes hardly 10 minutes to cook. 

Ingredients: One cauliflower (small florets separated, thoroughly rinsed), two potatoes (cubed, peeled), one big tomato (skinned, chopped), one tsp cumin/jeera seeds, half tsp asafetida, one bay leaf, two tbsp ginger paste, one tsp turmeric powder, half tsp red chilli powder, one tsp jeera/cumin powder, one tbsp coriander powder, half tsp garam masala powder, coriander leaves, oil/ghee, salt to taste. 

Method of Preparation: Heat some ghee in a kadai. Once it's sizzling, add the turmeric, asafetida, jeera, bay leaf, red chilli powder and ginger paste. Mix and then add the potatoes. Once the potatoes are lightly fried, add the cauliflower florets. Mix. Add salt. Add tomatoes. Cover and cook on medium flame for about five minutes. Add cumin powder, salt and mix well. Add a dash of water, cover and cook for two-three minutes, on high flame. Now add the coriander power. Mix. Adjust salt. Add some more water, enough to make not too thick gravy. Cover and cook, high flame, for five minutes. Check that the cauliflower and potatoes are cooked well. Add a dash of garam masala powder. Turn off the heat. Garnish generously with coriander leaves. Serve steaming hot with steamed white rice and fried papads.

It is delicious. 

Ingredients: 

For stuffing: - Two cups-roasted chana dal powder (sattu) - Five cloves- garlic, chopped fine or grated - Two onions, medium sized, finely chopped - One inch ginger, cleaned and grated - Three green chillies, chopped - Two tsp coriander leaves, chopped - Two tsp lime juice - Half tsp ajwain - Two pieces-mango pickle, mashed or one tsp amchoor powder - Salt to taste - Two tsp mustard oil 

For atta dough: Three cups of wheat flour Two tsp oil/ghee One-fourth tsp of salt 

Method: For stuffing: Mix all the ingredients with sattu and add one or two tsp water to make the stuffing moist and easy to fill. 

For atta dough: Knead wheat flour, ghee, salt and required amount of water to make a soft dough.
For making sattu paratha: 

1. Divide the dough into small portions and make it into round shape. 

2. Place a portion of the sattu mixture (approx two tsp) in the middle, enfold the filling and pinch off the excess dough. 

3. Then roll out the paratha. 

4. Cook on hot tawa or flat pan, applying oil/ghee till both sides are cooked and golden brown in colour. 

5. Serve hot with chutney, curd or sauce. 

6. It can be served for breakfast, lunch or dinner.

You need to get the mustard seed proportions right to cook this mouth-watering Bengali delicacy properly. 

Ingredients: One kg skinless chicken thighs and legs, three tbsp mustard oil/vegetable oil, five big onions (crushed and made into paste), two tbsp ginger paste, one tbsp garlic paste, four whole green chilli (split at the centre), one finely chopped big tomato, one tsp whole garam masala (four cloves, four cardamom pods, half inch cardamom stick-broken into pieces), one and half tbsp black mustard seed paste, four tbsp white mustard seed paste, one pinch of turmeric, one tbsp sugar, salt to taste. 

Method: This dish is best prepared in mustard oil. Wash and put the chicken pieces in a big bowl, add the onion, ginger and garlic paste and mix well. Cover and set it aside for about an hour. Heat the pan, pour oil and when it smolders, put the sugar and let it char. It will give a beautiful golden colour to the food. Now add the whole garam masala in the oil and let them crackle. Put the green chillies and fry a little.

Put the chopped tomatoes, fry over gentle flame for a minute. Once the tomatoes form a gravy, put the marinated chicken into the pan. Keep the heat low, and keep on frying. It would take about 20 minutes. Keep on frying and toss and turn the chicken pieces, till the oil gets separated. Add salt and turmeric. When the chicken becomes golden in colour, add half cup of water. If you feel the gravy is too thick, add a bit more. Cover the pan and let it simmer for about 20 minutes, make sure to toss and turn the chicken pieces in between. When you feel it is cooked, add the mustard seed pastes to the curry and mix it well. Let it boil for a minute and your dish is ready.

This is a simple yet stunning dish that doesn't require a whole lot of baking. 

Ingredients:
- 200g dark chocolate - 75g cream - 150g whipped cream 

Method: Melt the chocolate and cream in a ceramic bowl or cup in the microwave and keep aside
Whip the cream till peaks are formed and fold in the chocolate mixture. 

Set the mixture in ceramic cups or glass cups and store in the fridge for a day.

Cheesy Pasta is a hot favorite with many. 

Ingredients - One packet of penne - One each of red capsicum and yellow capsicum - Two tsp corn flour or plain flour (maida) - One cheese cube - One tsp dried oregano and dried thyme - Dry red chilli flakes (paprika) - One cob of sweet corn, boiled - Salt and black pepper powder to taste - Three florets of broccoli - One tbsp butter - Four big cloves of garlic, grated - Two cups milk 

Method: 

For white sauce 

1. Heat butter in a pan. Add the grated garlic and saute for a minute. 

2. Once it's done, add the corn flour, and saute for a brief while. 

3. Add milk and stir it continuously to avoid lumps. 

4. Once the mixture starts thickening, add oregano, thyme, salt, pepper powder and red chilli flakes. 

5. Add grated cheese. 

6. Keep this sauce aside. 

For the vegetables 

1. Boil peppers, sweet corns and broccoli together with little salt. 

2. Don't over boil the vegetables. It has to be crunchy. 

For the pasta 

1. Boil the pasta as per the instruction in the packet. 

To serve 

1. Put the sauce back on flame. 

2. Add all the boiled vegetables and the boiled pasta. 

3. At the time of serving you can add more cheese. 

4. Serve hot.

This tasty dish is a blend of spice and sour. It's delicious, healthy and perfect as a side dish. 

Ingredients: - 200g beetroot - 1 large onion, finely chopped - 2-3 dried red chilies - 1tsp urad daal (Black Gram) - 1tsp coriander seeds - 2tbsp grated coconut - 15g tamarind - 2tsp jaggery - 1tsp ghee - Salt to taste 

Method: Dry-roast the red chili's, coriander seeds and Black Gram 

Blend it with the coconut, tamarind and jaggery. 

In a pan heat the ghee and fry the onions until golden brown. Mix in the spices mixture and saute till all the spices are mixed well. Then add the beetroot and mix well. 

Season with coriander leaves and lemon.