Mushrooms are fat free and potential sources of nutrients.
Button Mushrooms sliced- 200gms (i used 1 pkt of agaricus mushroom)
Onion chopped - 1/2
Green Chillies chopped - 5
ginger and garlic paste - 1 tsp
Soya Sauce - 2 tbsp
Corn flour - 1 + 1/2 tsp
Spring Onion chopped- for garnishing
oil - 1 + 1/2 tbsp
Salt - to taste
Heat oil in a pan and saute onions,greenchilies until onions are translucant,to it add the ginger and garlic paste.Then add mushrooms and fry it till mushrooms are cooked.Add soya sauce,salt into it and cook for another 3-4 minutes.Mix cornflour in 1/2 cup water and add to the pan conrflour is added to make the curry thick.Simmer for another 2 minute stirring continuosly.Remove from heat,garnish with spring onion and corainder and serve hot with chapathi.
or it goes well with fried rice or noodels
Wednesday, March 19, 2008
Tuesday, March 18, 2008
Guttivankaya kura is a traditional Andhra brinjal speciality.It is very rich in taste.This curry is very famous and there are people who love this curry and there are also people who hate it(comparitive less % am sure of it)my father and brother hate this curry so my mom used to hardly make it...Now i make it often as this is my hubby's fav and i like it too.....here goes the recipe.
medium size Onion -1
green chilies -2
Cumin seeds(jeelakara)-1 tsp
Sesame seeds(nuvvulu)-4 tbsp
Dry red chilli-4
Dry coriander seeds-3 tsp
Dry dessicated coconut -1 tbsp
Tamarind - lemon size ball
Turmeric powder-¼ tsp
Red chilli powder-2 tsp
Cumin seeds(jeera)-¼ tsp (for tempering)
Curry leaves-6 nos
Salt (or to taste)-1 tsp
Eggplants(vankaya)i used purple ones even green eggplants are fine -5
1.Dry roast each of the following ingredient separately
a.peanuts, b.sesame seeds, c.corainder seeds, d.dry red chillies, e.dry dessicated coconut
2.After roasting Grind them along with cumin seeds to make a thick paste if necessary add little water but dont add much we want it to b paste like so that we can stuff the brinjals properly if its too watery it cannot stay so add little.
3.Wash the brinjals dont remove the stem and to the other side of the veggie cut as a + sign (plus sign) cut until down of the veggie until it reaches 1/2 inch above the stem of the brinjal.
4.And now open the brinjal a little apart and stuff it with the paste.Keep the remaining paste for gravy.
5.Heat oil in a sauce pan splutter mustard,cumin,cinnamon,cloves,curry leaves
6.Add onions,green chillies,turmeric pwd after the onions are translucant add the remaining paste and dilute it with acup of water.,to it add tamarind pulp
7.meanwhile take another pan add 1tbsp oil to it and add the stuffed brinjals just frying on the outside for 5 mins...this step can be avoided its not mandatory...
8.After step 6 you can directly arrange the eggplants to the curry and cook or do the step 7 and add to the curry after arranging the eggplants inthe curry keep lid over the pan and cook on medium flame,cook until oil oozes out.
Its DONE !!!
This curry goes well with hot rice.
A strawberry is a superstar when it comes to anti-oxidant power,Low in calories and high in vitamins.
1 cup of strawberries gives you recommended daily allowance of vitamin C.
Select strawberries that have a full red color and avoid any that are uncolored or white.
Here is my recipe for the berrylicious strawberry milk shake
-- 8-10 strawberry's stem removed
-- 1 cup of 2% Reduced fat milk (or fat free milk)
-- 1 table spoon of honey
Toss all strawberry's in a blender to it add milk n honey,and blend until thick and serve...
this recipe serves 2
thats it so simple....
This is myway of making this milkshake....usually they add vanilla icecream or whip creme,sugar i avoided all those as they are not healthy n replaced sugar with honey in my recipe.
Thursday, March 13, 2008
The flavour of the roasted brinjal/egg plant is very unique...hmm yummy this dish is one of our fav's.Many add potatoes to this dish but i dint as i dont like using potatoes since its full of carbs...anyway heres the recipe for the dish in my way....
1 big eggplant
1 medium sized onion(finely chopped)
1 big tomato (finely chopped)
2 green chilies(finely cut)
1/2 spoon turmeric powder
1 spoon corainder powder
1/2 spoon garammasala powder
red chilli powder to taste
Salt to taste
Coriander leaves(finely cut)
1.Wash the baingan ,then with a knife make some scars on the veggie so that it bakes well....and then smear some oil all over the veggie.
2.Bake the baingan in the oven for 45 minutes at 400 degrees and then Let it cool.
3.Meanwhile fry the onions add salt to onions so that it fries faster to it add turmeric pwd and green chilies fry until the onions are translusant.
4.Then add chopped tomatoes.
5.By now the baingan wud have cooled down so start peeling of its skin after removing the skin completly mash it with hand or grind it to smooth texture.
6.when tomatoes are cooked add red chilli pwd,garam masala,corainder pwd
7.Then add baingen mixture to it and let it boil for 5-10mins
8.add corainder leaves
Your baingan bartha is ready.
Before serving, garnish it with fresh coriander leaves. You can have it with chapathi or rice.
Tuesday, March 11, 2008
This is my first post in my blog....
I have spent lot of time thinking what shd i name my blog....atlast came up with this name.....COOKING IN MY STYLE
why i choose this name??
Coz me n my hubby are food fanatics though we are from andhra origin i try at home all most all cuisine's....and i add spices n make it according to our taste buds shortly 2 say i make it in my style....hence the blog name
well i got intrest in cooking after my marriage n so after each recipe i try out i feel like an achievement.....i'll b in cloud 9 whenever my hubby praise me tasting the diff recipes i try.....inorder to treasure my recipes n share it with my blog friends i created this blog....