Saturday, January 22, 2011

Nilla Wafers Pudding

Dessert!! Who doesn't like dessert after a hearty meal.And when it is low in calories and darn easy to make, I would double like it :)
Thanks to my friend, Swetha Ravula who gave this recipe to me and is always a hit among my friends and family.


One vanilla inst pudding powder mix.
One butterscotch inst pudding powder mix
One 8 oz cool whip fat free(thaw before using it)
One pack nilla wafers( use reduced fat version)
24 oz Skim milk

Mix 12 ounces of milk with vanilla inst. mix in a bowl and beat until fluffy

Add half tub of whipped cream to the above and beat again. Keep aside

Mix remaining milk(12 ounces) with butterscotch inst. mix and beat until fluffy in another bowl.

Add remaining tub of whipped cream and beat again. Keep aside.

And  then arrange in layers in a big wide bowl

Put a layer of vanilla mix, top it with Nilla wafers.and add a layer of butterscotch mix.

Repeat the layers.

Refrigerate overnight.

Wednesday, January 19, 2011

Andhra Mutton/Lamb Curry

I know a few different varieties in making mutton curry. This is the most traditional one which my grandma used to make. And also a thing to remember is no matter how good cook you are, this curry depends on whether you are using tender mutton pieces or not. The tender the pieces are the tasty the dish will turn out.

Mutton 2lbs
Oil - 5tbsp
Shahjeera- 1tsp
Onion -1
Cardamom -2
Cinnamon stick- small piece
Star Anise-1
Turmeric- 1tsp
Ginger garlic paste- 1tsp
Methi leaves(Fenugreek leaves)- Half bunch
Salt- as per taste
Red chilli powder - 2 tsp
Tomato -1
Garam masala- 1 tsp
Dhaniya powder - 1tsp

Cut mutton into medium size pieces and wash it with turmeric and salt.

Take a pressure cooker and heat oil.

Add shahjeera, cardomon,cloves, star anise and cinnamon stick.

Grind onion into paste and add it.

Add turmeric and ginger garlic paste and let it fry for few seconds.

Add methi leaves and fry for a minute.

When onion paste turns into light brown in color, add mutton pieces.

Add salt and red chilli powder and mix the curry well.

Let it cook on medium-high flame for few minutes till the water that is formed has evaporated.

Do not forget to mix the curry every now and then to make sure it doesn't get burnt.

Then add tomato pieces and add a cup of water.

Mix the curry and cook it for 3 whistles.

When the pressue is off, take off the lid and turn on the burner again.

Add garam masala and dhaniya powder and let it cook till it reaches your desired gravy consistency.

Garnish with Cilantro leaves.

Enjoy with Bagara rice/Roti/White rice.

Sunday, January 9, 2011

Meal maker (Nutrela Soy Granules) Spinach Curry

One of the other foods high in protein- Soy! I have become a protein freak now a days. I feel that it is just a replacement for vegeterains who miss non vegetarian :). And as my friend-Ramya Maram mentioned it is also good for lactose intolerant people.

Nutrela Soy granules 1/2 pack
Onion -1
Tomato - 1
Spinach finely chopped - 1Cup
Elaichi (Cardamom) -1
Lavang (Cloves) -2
Oil- 2tbsp
Red chilli powder - 2tsp
Salt - as per taste
Ginger garlic paste - 1/2 tsp
Garam masala- 1/2 tsp
Dhaniya Powder- 1/2 tsp
Shahjeera- 1/2 tsp
Coriander leaves- washed and finely chopped.

Boil 4 cups of water and put soy granules in boiled water for 3-4 minutes.

Drain water and let it cool. Squeeze water from granules.

Heat a non-stick pan and put oil.

Add shahjeera, cloves, cinnamon and finely chopped onion. And when the onions become transparent add ginger garlic paste.

Add finely chopped tomato and fry for couple of minutes and then add spinach.

When the spinach is cooked add soaked granules, salt and red chilli powder.

Mix it well and close the lid and let it cook for few minutes on medium flame.

Make sure to stir it in between.

Add garam masala powder and fry for another 3-4 minutes.

Add dhaniya powder at the end and take it to a serving bowl.

Garnish with coriander leaves.

Serve hot with Rice/ Chapathi/ Roti. We can make sandwiches too! Tastes yum!

Monday, January 3, 2011

Spinach and Capsicum ( Bell pepper) Egg White Omelette

Sunday! Wow..One of my favorite days of the week. Still remember going to IHop almost every sunday morning (When in NJ) and having my favorite Omelette. I hear most people saying bell pepper here in US but I was so used to saying capsicum back in India. When I came to US, I saw many people correcting me when I said capsicum. I still don't understand what is the difference.Its like po-tah-to po-teh-to(Well at least to me). Anyway Here is my Spinach and Capsicum..duh..Bell pepper Egg White Omelette with a little desi dash to it.

Baby Spinach- Finely chopped 1/2 cup
Bell pepper - 1
Onion -1
Egg Whites- Lucerne Egg whites or any brand 1.5 Cups OR Eggs - 4
Salt- as per taste
Green chilli -2
Turmeric -pinch
Pam oil

Chop the onion in julienne style. Heat a pan and spray oil on it. Add chopped onions, chopped bell pepper, finely chopped green chillies and once they are semi cooked, add Spinach and fry for 2 minutes.

Add salt, turmeric and fry for another minute or two. Spread the veggies through out the pan

Pour Egg whites and tilt the pan on all sides so the egg whites also spread through out the pan.

(If using whole eggs, beat the eggs and pour them on veggies) Adjust salt according to taste.

Close a lid and let it cook for 2 minutes on medium-low flame.

Open the lid and spray oil if needed. Cut the Omelette into 4 pieces to make it easier to turn around.

Turn to the other side and let it cook for 2 more minutes.

Enjoy it with Toasted bread/ Chapathi and Kids love it with Ketchup.