STRAWBERRY WHIPPED SENSATION-by-Sandhya
Ingredients:
4cups of fresh strawberry divied( cut them into half)
1 can Sweetned condensed milk (14oz)
1/2cup lemon juice
1 cool whip(80oz) whipped toppingthawed
divided 8 Oreo sandwich cookies finely chopped
1tbsp butter melted
preparation:
8*4 inch loaf pan with foil. Mash 2 cups of strawberries in large bowl , stir in condensed milk, add lemon juice and 2 cups of cool whip , pour into the pan.Top with combined chopped cookies and butter and press into mixture cover.freeze atleast for 6 hrs .to serve invert on to the plate remove foil. frost with remaining cool whip .Top the remaining straw berries , sliced.ENjoyyyyyyyyyyyyyyyyyyy
23 May, 2008
PAPPU CHARU
PAPPU CHARU-by- Keerthi
...pappu chaaru okkoru okkola chesthaaru...nenu ila chestha...
1. Toor dal - 1 cup (washed)
2. Onion - 5 (shallots) - lekapothe mamoolu onion 1 sliced
3. Green chillies - 4 - sliced
4. Tomato - 2 - cut into chunks
5. Turmeric powder - 1 small pinch
6. Tamarind juice - extracted from one small lemon sized ball.
procedure:Paina chepina first 5 items pressure cookerlo petti oka 2.5 cups water posi 3 whistles vachedaaka vunchandi...switch off chesi pressure poyaka mootha theesi lightga mash cheyyandi...add tamarind juice and salt...add water if required..bring to boil again.Finalga popu pettandi (oil, jeera, mustard seeds, urad dal, endu mirchi, karivepaku and chopped garlic tho)Kondaru pappu vidiga, onion/tomato/chilli/tamarind vidiga udakapetti tharvatha kaluputharu....naak badhakam ginnelu ekkuva avuthayani..so anni kalipesi pettestha..
...pappu chaaru okkoru okkola chesthaaru...nenu ila chestha...
1. Toor dal - 1 cup (washed)
2. Onion - 5 (shallots) - lekapothe mamoolu onion 1 sliced
3. Green chillies - 4 - sliced
4. Tomato - 2 - cut into chunks
5. Turmeric powder - 1 small pinch
6. Tamarind juice - extracted from one small lemon sized ball.
procedure:Paina chepina first 5 items pressure cookerlo petti oka 2.5 cups water posi 3 whistles vachedaaka vunchandi...switch off chesi pressure poyaka mootha theesi lightga mash cheyyandi...add tamarind juice and salt...add water if required..bring to boil again.Finalga popu pettandi (oil, jeera, mustard seeds, urad dal, endu mirchi, karivepaku and chopped garlic tho)Kondaru pappu vidiga, onion/tomato/chilli/tamarind vidiga udakapetti tharvatha kaluputharu....naak badhakam ginnelu ekkuva avuthayani..so anni kalipesi pettestha..
KANDI PACHADI
KANDI PACHADI-by-Keerthi
kandi pachadi nenu ila chesthaanu..
1 small cup of toordal
6 Dried red chillies (inka kaaram kavalante ekkuva veskovali)
1 tsp Jeera
1/2 tsp dhaniyaalu
2 tsp Ghee
Tamarind - oka strawberry size di (waterlo soak chesi pulp theeyali)
Salt - as required
Procedure:
Kadailo ghee heat chesi, andulo dhaniyaalu, jeera and endu mirchi vesi oka 10 sec ayaka toor dal vesi medium heat lo roast cheyyali...toor dal konchem brown shadeki vachaaka turn off the heat..toor dal maadi pokunda chooskovali..Cool ayaka ee mix ni blender lo vesi, tamarind pulp, salt vesi grind cheyyali..add little water if required. Final ga popu kavalante pettukovachu ee pachadiki (with half a tsp each of urad dal, mustard seeds, jeera and konchem curry leaves)..lekapoyina bagane vuntundi
kandi pachadi nenu ila chesthaanu..
1 small cup of toordal
6 Dried red chillies (inka kaaram kavalante ekkuva veskovali)
1 tsp Jeera
1/2 tsp dhaniyaalu
2 tsp Ghee
Tamarind - oka strawberry size di (waterlo soak chesi pulp theeyali)
Salt - as required
Procedure:
Kadailo ghee heat chesi, andulo dhaniyaalu, jeera and endu mirchi vesi oka 10 sec ayaka toor dal vesi medium heat lo roast cheyyali...toor dal konchem brown shadeki vachaaka turn off the heat..toor dal maadi pokunda chooskovali..Cool ayaka ee mix ni blender lo vesi, tamarind pulp, salt vesi grind cheyyali..add little water if required. Final ga popu kavalante pettukovachu ee pachadiki (with half a tsp each of urad dal, mustard seeds, jeera and konchem curry leaves)..lekapoyina bagane vuntundi
KOBBARI KARAM PULIHARA
KOBBARI KARAM PULIHARA-by-Sravanthi
naaku ee recipe cheppindhi naa friend pallavi...
.it sounds different but very easy to prepare..iam telling to the measurements for 2 cups of rice..
Ingredients:
1/4 cup dry coconut
1/2 cup Dalia(putnalu pappu)and 4 cloves garlic..mix the 3 and make a fine powder...
procedure:
is just like lemon rice..oil lo konchem aavalu jeera , peanuts,chanadal,uraddal,some sliced cashews,greenchillies, and endumirapakayalu..pasupu vesi seasoning ready chesukovali..
then rice salt and ee seasoning vesi nimmakaya pindi ..then mix it with the powder of coconut and dalia...
mix some powder along with the seasoning and some powder in the last....
.kobbarikaram pulihara readyyyyyy...usually i dont put chillies in the powder...
if you want you can ad some chillies in the powder it self...i prefer to add more green chillies in the seasoning for the karam in the rice..and bit more lemon than u use for usual lemon rice...
and marchipoya cheppatam..kaavalante konchem ekkuva powder kuda vesukondi nenu cheppina quantity kakunda..nenedo ala andaz ga cheppanu anthe
naaku ee recipe cheppindhi naa friend pallavi...
.it sounds different but very easy to prepare..iam telling to the measurements for 2 cups of rice..
Ingredients:
1/4 cup dry coconut
1/2 cup Dalia(putnalu pappu)and 4 cloves garlic..mix the 3 and make a fine powder...
procedure:
is just like lemon rice..oil lo konchem aavalu jeera , peanuts,chanadal,uraddal,some sliced cashews,greenchillies, and endumirapakayalu..pasupu vesi seasoning ready chesukovali..
then rice salt and ee seasoning vesi nimmakaya pindi ..then mix it with the powder of coconut and dalia...
mix some powder along with the seasoning and some powder in the last....
.kobbarikaram pulihara readyyyyyy...usually i dont put chillies in the powder...
if you want you can ad some chillies in the powder it self...i prefer to add more green chillies in the seasoning for the karam in the rice..and bit more lemon than u use for usual lemon rice...
and marchipoya cheppatam..kaavalante konchem ekkuva powder kuda vesukondi nenu cheppina quantity kakunda..nenedo ala andaz ga cheppanu anthe
PANEER SANDWICH
PANEER SANDWICH-by-Ramya
1. Crumble paneer and mix with maida,tomato sauce,salt,red chilli powder,garam masala powder,pepper powder,sprouted green gram.
2. Apply butter to bread slices3.Use this to sandwich in between two slices of bread and toast using sandwich toaster.
I got this recipe from a book
1. Crumble paneer and mix with maida,tomato sauce,salt,red chilli powder,garam masala powder,pepper powder,sprouted green gram.
2. Apply butter to bread slices3.Use this to sandwich in between two slices of bread and toast using sandwich toaster.
I got this recipe from a book
CHANA MASALA/CHOLE CURRY
CHANA MASALA/CHOLE CURRY-by-Sangeetha
Nennu two types chestha ..depending on time I am giving the easy one ...
Channa --- 2 Cans
Onion -1
Tomatoes --2
Whole Masalas --- Bayleaf, Somppu,Cumin seeds , cloves
Green chilles --4
Curry leaves
Garam Malsa pwd
Channa Masala
pwdChilli
pwdTumeric
pwdSalt
Oil
Method:
Make 3/4 can of channa as a pasteTake oil in a panAdd the whole masala's +green chillies +curry leavesAdd onions and tomatoes saute them until they are a transparentthen add all powders (garam masala+ channa Masala +chilli powder +tumeric powder )Add the channa paste and whole channa in other canAdd Salt and let it cook for few minutes ...Channa Masala ready ..For the other method I use onion and ceshew paste and cream and curd too ...So it takes bit more time ...
Nennu two types chestha ..depending on time I am giving the easy one ...
Channa --- 2 Cans
Onion -1
Tomatoes --2
Whole Masalas --- Bayleaf, Somppu,Cumin seeds , cloves
Green chilles --4
Curry leaves
Garam Malsa pwd
Channa Masala
pwdChilli
pwdTumeric
pwdSalt
Oil
Method:
Make 3/4 can of channa as a pasteTake oil in a panAdd the whole masala's +green chillies +curry leavesAdd onions and tomatoes saute them until they are a transparentthen add all powders (garam masala+ channa Masala +chilli powder +tumeric powder )Add the channa paste and whole channa in other canAdd Salt and let it cook for few minutes ...Channa Masala ready ..For the other method I use onion and ceshew paste and cream and curd too ...So it takes bit more time ...
BATURA
BATURA-by-Sangeetha
Allpurpose flour --- 2 cups
Salt&Sugar- 1 tsp
Baking Powder --1 tsp
Curd ---1 cup
Sooji ---1 table spoon
Oil
Method :
Add Allpupose flour +salt+Sugar_Baking powder and Mix Then add Curd and little water Dough should be tight Add 1 tsp of oil and cover it and let it sit for two hoursAppaddu batura cheyandi ..Size larger than puri and kucham think ga kuda undali ..Deep fry in hot oil ..Anthy Batura ready ....
Allpurpose flour --- 2 cups
Salt&Sugar- 1 tsp
Baking Powder --1 tsp
Curd ---1 cup
Sooji ---1 table spoon
Oil
Method :
Add Allpupose flour +salt+Sugar_Baking powder and Mix Then add Curd and little water Dough should be tight Add 1 tsp of oil and cover it and let it sit for two hoursAppaddu batura cheyandi ..Size larger than puri and kucham think ga kuda undali ..Deep fry in hot oil ..Anthy Batura ready ....
BROCOLLI RECIPE
BROCOLLI RECIPE-by- Usha Rao
broccoli is one of the healthiest vegetables.... and cooks very fast...thondaraga udukuthundhi.... and i like my broccoli crunchy.
1. I usually stream it for 2 minutes and eat. You can add some salt or lime juice if you like.
2. Another easy way is, take some oil in a pan and add some crushed garlic in it. When garlic turns light brown, add salt to taste (very little) and broccoli florets, and fry for few seconds (30-45 sec). Cover the pan and remove from the heat. Let it sit for 3-4 minutes. Remove the lid and your garlic brocoli is ready to eat. Both these items side dishes laga baguntai, these are not exactly curries kaa danukondi....
broccoli is one of the healthiest vegetables.... and cooks very fast...thondaraga udukuthundhi.... and i like my broccoli crunchy.
1. I usually stream it for 2 minutes and eat. You can add some salt or lime juice if you like.
2. Another easy way is, take some oil in a pan and add some crushed garlic in it. When garlic turns light brown, add salt to taste (very little) and broccoli florets, and fry for few seconds (30-45 sec). Cover the pan and remove from the heat. Let it sit for 3-4 minutes. Remove the lid and your garlic brocoli is ready to eat. Both these items side dishes laga baguntai, these are not exactly curries kaa danukondi....
BROCOLLI GRAVY CURRY
BROCOLLI GRAVY CURRY-by-Swetha
Ingredients:
onions
tomatoes
ginger and garlic paste
garam masala (dalchina chakka, lavanga, yalakulu)
shop lo dorike garam masala koncham
cashews
frozen broccoli
Jeera
cilantro
Procedure:
first banali lo oil vesi vedi ekaka, jeera inka cashwes talimpu veyali. tarvata onions vesi fry chesi, ginger and garlic paste vesi, fry chesi, tomatoes vesi maganivali. adi kooda ayaka salt, vesi, 2 types of garam masala veyali. maginaka koncham water vesi broccoli vesi baaga udakanivali.kavalante last lo koncham curd/fresh cream veste kammaga untundi. antha ayyaka cilantro tho garnish chesuovadame :-)deenine, diff kinds/combinations of ingredients tho masala laga chesukuni taste modify chesukovachu. kani idi basic recipe. chala baguntundi
Ingredients:
onions
tomatoes
ginger and garlic paste
garam masala (dalchina chakka, lavanga, yalakulu)
shop lo dorike garam masala koncham
cashews
frozen broccoli
Jeera
cilantro
Procedure:
first banali lo oil vesi vedi ekaka, jeera inka cashwes talimpu veyali. tarvata onions vesi fry chesi, ginger and garlic paste vesi, fry chesi, tomatoes vesi maganivali. adi kooda ayaka salt, vesi, 2 types of garam masala veyali. maginaka koncham water vesi broccoli vesi baaga udakanivali.kavalante last lo koncham curd/fresh cream veste kammaga untundi. antha ayyaka cilantro tho garnish chesuovadame :-)deenine, diff kinds/combinations of ingredients tho masala laga chesukuni taste modify chesukovachu. kani idi basic recipe. chala baguntundi
BROCOLLI FRY
BROCOLLI FRY-by-Sangeetha
Brocolli fry ,dal ,fried rice and Pasata loo use chesyachu ...
Brocalli fry :
Take 2 tsp of oil + add zeera + Mushard seeds + 2 green chiles slices + curry leaves + taravtha Brocalli frolets Cook for 5-10 mins until they are soft and they have light brown coatingThen add salt+lil curry powder + masala powder +chillipowder+tumeric pwdAnthy ..it would be good with any Dal curryAlso, Moong Dal + Brocalli kuda baguntadhi ..receipe same as any other dalBrocalli regular fried rice and Pasta's loo use cheyachu..half cook (pressure cook or microwave cook) cheysi ..Its very very healthy eating that way ..
Brocolli fry ,dal ,fried rice and Pasata loo use chesyachu ...
Brocalli fry :
Take 2 tsp of oil + add zeera + Mushard seeds + 2 green chiles slices + curry leaves + taravtha Brocalli frolets Cook for 5-10 mins until they are soft and they have light brown coatingThen add salt+lil curry powder + masala powder +chillipowder+tumeric pwdAnthy ..it would be good with any Dal curryAlso, Moong Dal + Brocalli kuda baguntadhi ..receipe same as any other dalBrocalli regular fried rice and Pasta's loo use cheyachu..half cook (pressure cook or microwave cook) cheysi ..Its very very healthy eating that way ..
VEG MANCHURIAN
VEG MANCHURIAN-by Pushkala
Boil grated or sliced cabbage,beans,gobi,carrots,zucchini n salt n little water in a pan for 15 mins.
Now Take the mixture in a muslin cloth and drain the water(store this water for later use) and keep aside.
Add 1 tsp corn flour and mix so that any excess water goes out.Now make balls of this mixture.(u can add any masalas to it if u like).
Take a cup of cornflour,add salt,chopped garlic and few spring onions(chopped) and make it a batter.
Now dip the balls in this batter and deep fry.........this can be dry manchurian.
For wet manchurian:
Take a pan,add oil,chopped garlic,finely chopped onion & mirchi(optional) and fry.Add ajinamoto(chinese salt),soya sauce(1 tbsp),sweet & sour sauce(1 tbsp),Tomato & chilli sauce (1Tbsp),add 1/4th cup water(that is stored after draining boiled vegs) and make it to sauce consistency.Pour this over manchurian balls.
Boil grated or sliced cabbage,beans,gobi,carrots,zucchini n salt n little water in a pan for 15 mins.
Now Take the mixture in a muslin cloth and drain the water(store this water for later use) and keep aside.
Add 1 tsp corn flour and mix so that any excess water goes out.Now make balls of this mixture.(u can add any masalas to it if u like).
Take a cup of cornflour,add salt,chopped garlic and few spring onions(chopped) and make it a batter.
Now dip the balls in this batter and deep fry.........this can be dry manchurian.
For wet manchurian:
Take a pan,add oil,chopped garlic,finely chopped onion & mirchi(optional) and fry.Add ajinamoto(chinese salt),soya sauce(1 tbsp),sweet & sour sauce(1 tbsp),Tomato & chilli sauce (1Tbsp),add 1/4th cup water(that is stored after draining boiled vegs) and make it to sauce consistency.Pour this over manchurian balls.
CURRY PUFFS
CURRY PUFFS-by-Anupama
Ingredients:
1-2 big potatoes
1/4 cup peas
1/2 onion finely minced or 1 spoon of onion pwder
1 spoon curry powder or garam masala
1 spoon of garlic
1/2 spoon avalu or mustard seeds
1/2 spoon jeera or 3/4 spoon jeera powder
3/4 spoon pasupu
1 packet Pepperidge Farm puff pastry sheets(this brand is vegetarian)
Salt
Method:
1) Thaw puff-pastry in fridge(not freezer) atleast 2 hours prior to making puffs
2) Boil potatoes, mash it and keep it aside
3) Fry onion, mustard seeds, jeera and garlic with a spoon of oil..thaalimpu laga. Add the mashed potato, masala, salt and pasupu - mix it and warm it through.
4) Add peas to the mixture and mix it till it becomes soft. Keep the filling aside and let it cool down.
5) Unfold the puff pastry and cut it into big rectangles where u can see the fold lines.
6) Cut the big rectangle into half - u'll get 2 pieces(2 small rectangles).
7) Take the first piece - Spoon the potato filling in the center. Just 1 - 2 spoonfuls should be enough. Do not fill entirely.
8) Take the 2nd rectangle piece - put it on top of the first one and bind the edges with a fork. U get a beautiful design too.
9) Bake it in 400 degree oven
Ingredients:
1-2 big potatoes
1/4 cup peas
1/2 onion finely minced or 1 spoon of onion pwder
1 spoon curry powder or garam masala
1 spoon of garlic
1/2 spoon avalu or mustard seeds
1/2 spoon jeera or 3/4 spoon jeera powder
3/4 spoon pasupu
1 packet Pepperidge Farm puff pastry sheets(this brand is vegetarian)
Salt
Method:
1) Thaw puff-pastry in fridge(not freezer) atleast 2 hours prior to making puffs
2) Boil potatoes, mash it and keep it aside
3) Fry onion, mustard seeds, jeera and garlic with a spoon of oil..thaalimpu laga. Add the mashed potato, masala, salt and pasupu - mix it and warm it through.
4) Add peas to the mixture and mix it till it becomes soft. Keep the filling aside and let it cool down.
5) Unfold the puff pastry and cut it into big rectangles where u can see the fold lines.
6) Cut the big rectangle into half - u'll get 2 pieces(2 small rectangles).
7) Take the first piece - Spoon the potato filling in the center. Just 1 - 2 spoonfuls should be enough. Do not fill entirely.
8) Take the 2nd rectangle piece - put it on top of the first one and bind the edges with a fork. U get a beautiful design too.
9) Bake it in 400 degree oven
CABBAGE PICKLE
CABBAGE PICKLE-by-Aparna
1 medium size.cabbage
1/4 kg tamarind
1/4 kg. red chilli powder
1/4 kg.oil
1 tbl.mustard seeds
1 ts. Menthi seeds
salt for taste
pinch of turmeric powder
FOR POPU:
5 chillies
1 ts.split chick peas
1 ts.urad daal
1 ts.cumin
10 cloves of garlic
pinch of hing
PROCESS :
Cut the cabbage into small pieces, wash and dry on a towel. Add turmeric powder salt and keep aside for 6 hrs.Make juice of tamarind.Fry mustard and menthi seeds separately, make powder and keep aside.Put a pan on a low flame,add 1/4kg.oil and fry all the popu ingredients. When the daals and garlic turn into brown, add hing. Then add tamarind juice and cook in a low flame till the oil flows on the top. Remove from the stove. When it cools down, add red chilli powder, menthi mustard power.Then add to the pickle. Enjoy with rice and ghee.
1 medium size.cabbage
1/4 kg tamarind
1/4 kg. red chilli powder
1/4 kg.oil
1 tbl.mustard seeds
1 ts. Menthi seeds
salt for taste
pinch of turmeric powder
FOR POPU:
5 chillies
1 ts.split chick peas
1 ts.urad daal
1 ts.cumin
10 cloves of garlic
pinch of hing
PROCESS :
Cut the cabbage into small pieces, wash and dry on a towel. Add turmeric powder salt and keep aside for 6 hrs.Make juice of tamarind.Fry mustard and menthi seeds separately, make powder and keep aside.Put a pan on a low flame,add 1/4kg.oil and fry all the popu ingredients. When the daals and garlic turn into brown, add hing. Then add tamarind juice and cook in a low flame till the oil flows on the top. Remove from the stove. When it cools down, add red chilli powder, menthi mustard power.Then add to the pickle. Enjoy with rice and ghee.
CABBAGE PACHADI
CABBAGE PACHADI-by-vidya
cabbage pachadi....cabbage+green chillies+tomatoe+curry leaves anni kalipi konchem oil lo baaga fry chesi aaraka grinder lo vesi deeniki garlic+salt+light ga tamaring paste+kothimeer vesi gring chesukovali
cabbage pachadi....cabbage+green chillies+tomatoe+curry leaves anni kalipi konchem oil lo baaga fry chesi aaraka grinder lo vesi deeniki garlic+salt+light ga tamaring paste+kothimeer vesi gring chesukovali
UPMA WITH LEFT OVER IDLY
UPMA WITH LEFT OVER IDLY-by- Nirupama
UpmaIngredients as per required(depends on no. of idlis ):
green chillies
onion
cumin seeds
mustard seeds
curry leaves
peanuts
urad dal
chana dal(seasonings)
oil
salt
Preparation:
Make idlis into powder
take oil in a pan, add seasonings, green chillies,sliced oinions..saute them till turns brown...add salt and then add idli powder .......
UpmaIngredients as per required(depends on no. of idlis ):
green chillies
onion
cumin seeds
mustard seeds
curry leaves
peanuts
urad dal
chana dal(seasonings)
oil
salt
Preparation:
Make idlis into powder
take oil in a pan, add seasonings, green chillies,sliced oinions..saute them till turns brown...add salt and then add idli powder .......
SNACKS WITH LEFT OVER IDLY
SNACKS WITH LEFT OVER IDLY-by-Nirupama
snacks laga chesukovachu
Preparation:
idlis cut chesukovali, like make idli into 4 pieces..
tarvata oil lo deep fry chesukoni , paper napkin meeda pettukondi , so that it absorbs extra oil..add salt and red chillie powder to the fried idli pieces.....evng time thinte baguntundi snacks laga....
snacks laga chesukovachu
Preparation:
idlis cut chesukovali, like make idli into 4 pieces..
tarvata oil lo deep fry chesukoni , paper napkin meeda pettukondi , so that it absorbs extra oil..add salt and red chillie powder to the fried idli pieces.....evng time thinte baguntundi snacks laga....
06 May, 2008
CHAKRA PONGALI
CHAKRA PONGALI-by-Sriharsha
Ingredients:
Rice - 1 cup
Sugar ----1 cup (can be adjusted according to taste....sweet ga kavalante oka 1/4 cup ekkuva veyachu)
Milk ----- 2.5 cups
Cashew ---hand ful
Raisin --- handful
ghee -- 3 tbsp ( ekkuve kani tappadu )
Procedure
rice wash chesi milk vesi boil cheyali. cook till done. cooker lo kuda pettachu ala ayithe add a spoon of ghee so it rice does not get sticky.chakkera paakam cheyali. add water( chala koncham) and boil it till sugar melts and cook it a lil bit.ee paakam lo boil chesina rice vesi baga kalapali....leave it on till the mixture soaks in all the syrup and becomes a lil dry. ghee/butter ni heat chesi cashews and raisins ni veyinchali. cashews golden brown ayyaka put this in rice (popu vestham alaga....) baga kalipi 3 minutes stove meede unchi teeseyyali.
Ingredients:
Rice - 1 cup
Sugar ----1 cup (can be adjusted according to taste....sweet ga kavalante oka 1/4 cup ekkuva veyachu)
Milk ----- 2.5 cups
Cashew ---hand ful
Raisin --- handful
ghee -- 3 tbsp ( ekkuve kani tappadu )
Procedure
rice wash chesi milk vesi boil cheyali. cook till done. cooker lo kuda pettachu ala ayithe add a spoon of ghee so it rice does not get sticky.chakkera paakam cheyali. add water( chala koncham) and boil it till sugar melts and cook it a lil bit.ee paakam lo boil chesina rice vesi baga kalapali....leave it on till the mixture soaks in all the syrup and becomes a lil dry. ghee/butter ni heat chesi cashews and raisins ni veyinchali. cashews golden brown ayyaka put this in rice (popu vestham alaga....) baga kalipi 3 minutes stove meede unchi teeseyyali.
ARATIKAYA VARIETIES
ARATIKAYA VARIETIES-by-Vidya
aratikaya fry:
1st cook bananas in a pressure coockerthem remove from flame nd peel the skin nd make them into pieces.heat oil in a pan nd add mustard,cumin,red chilly,black gram and curry leavesadd banana pieces nd sauté well and fry till banana turns golden brown.
aratikaya curry:
Peel the raw-banana and chop into 2 inch cubes and keep them in water.heat oil in a pan nd add mustard,chopped onion,garlic,ginger and fry until onion becomes brown.add chopped tomato,salt,turmeric red chilly powder and chopped raw banana pieces.add little water and cover the dish and let it cook on medium flame.add enough water and cook it till done.
other type:
Remove the skin of bananas nd make into small thick piecesHeat oil in a pan and add mustards seeds,curry leaves and chopped green chillies+ginger-garlic paste.to this add bananas pieces mix well and cook on low flame and stirring in betweencook till they become soft.to this add masala pwdr nd garnish with kothimeer
aratikaya pulusu:
boil bananas nd peel the skin nd cut into cubesmakes tamarind juice.add enough water till u think the sourness is sufficient to that add salt+turmeric+red chillie pwdr+dry cocunut pwdr+putnalu pwdr+ginger paste nd boil for few minutes nd add banana pieces to it nd cook for few minutes till the gravy thickens nd then put thalimpu for this
aratikaya pachadi:
boil banana nd peel skin nd add curd+salt+turmeric+red chillies+green chillies+kothimeer nd grind them
aratikaya fry:
1st cook bananas in a pressure coockerthem remove from flame nd peel the skin nd make them into pieces.heat oil in a pan nd add mustard,cumin,red chilly,black gram and curry leavesadd banana pieces nd sauté well and fry till banana turns golden brown.
aratikaya curry:
Peel the raw-banana and chop into 2 inch cubes and keep them in water.heat oil in a pan nd add mustard,chopped onion,garlic,ginger and fry until onion becomes brown.add chopped tomato,salt,turmeric red chilly powder and chopped raw banana pieces.add little water and cover the dish and let it cook on medium flame.add enough water and cook it till done.
other type:
Remove the skin of bananas nd make into small thick piecesHeat oil in a pan and add mustards seeds,curry leaves and chopped green chillies+ginger-garlic paste.to this add bananas pieces mix well and cook on low flame and stirring in betweencook till they become soft.to this add masala pwdr nd garnish with kothimeer
aratikaya pulusu:
boil bananas nd peel the skin nd cut into cubesmakes tamarind juice.add enough water till u think the sourness is sufficient to that add salt+turmeric+red chillie pwdr+dry cocunut pwdr+putnalu pwdr+ginger paste nd boil for few minutes nd add banana pieces to it nd cook for few minutes till the gravy thickens nd then put thalimpu for this
aratikaya pachadi:
boil banana nd peel skin nd add curd+salt+turmeric+red chillies+green chillies+kothimeer nd grind them
PATOLI WITH CHANADAL
PATOLI WITH CHANADAL-by-Pushkala
U can use beans,Egg plant and drumsticks to make this patholi.
Soak ½ cup chana dal,jeera and 2 red chillies together for 3 hrs.
Boil beans/ Drumstick with some salt and strain them.
Grind the chana dal mixture with salt.
Cut onions into pieces.
Add oil(more than what u use for ordinary curry),add tadka and oniosn and fry them,add ground chana dal mixture and fry it thoroughly adding enough oil time to time so that it doesn't burn.
Kepp the lid and let it cook for some time.After 15 mins add boiled beans/ drumstick and cook them together for 6 mins.
Add chilli powder and off the stove.
If its with eggplant,cut egg plant and shallow fry the pieces till they cook in a pan and keep aside.
Add them like beans as said above.But let them cook for some more time.
U can use beans,Egg plant and drumsticks to make this patholi.
Soak ½ cup chana dal,jeera and 2 red chillies together for 3 hrs.
Boil beans/ Drumstick with some salt and strain them.
Grind the chana dal mixture with salt.
Cut onions into pieces.
Add oil(more than what u use for ordinary curry),add tadka and oniosn and fry them,add ground chana dal mixture and fry it thoroughly adding enough oil time to time so that it doesn't burn.
Kepp the lid and let it cook for some time.After 15 mins add boiled beans/ drumstick and cook them together for 6 mins.
Add chilli powder and off the stove.
If its with eggplant,cut egg plant and shallow fry the pieces till they cook in a pan and keep aside.
Add them like beans as said above.But let them cook for some more time.
CHAMADUMPA PULUSU
CHAMADUMPA PULUSU-by-Sravanthi
chama dumpa pulusu chala easy ...
fry onion green chillies then add chama dumpa(oka sari udikinhinadithe inka baguntundhi) then add salt and fry for 2-3 mins then add tamarind juice in water and add little bit karam and close with lid and kep it simmer ...konchem ayyaka chamadumpa pulusu readyyyy
denilo tomato vesukuda vere procedure undhii just chamadumpalu vesaka..fry chesaka toimato kuda add chesi fry chesi then tamarind juice veyalii anthee..rest is the same
chama dumpa pulusu chala easy ...
fry onion green chillies then add chama dumpa(oka sari udikinhinadithe inka baguntundhi) then add salt and fry for 2-3 mins then add tamarind juice in water and add little bit karam and close with lid and kep it simmer ...konchem ayyaka chamadumpa pulusu readyyyy
denilo tomato vesukuda vere procedure undhii just chamadumpalu vesaka..fry chesaka toimato kuda add chesi fry chesi then tamarind juice veyalii anthee..rest is the same
CHAMADUMPA PULUSU
CHAMADUMPA PULUSU-by-Sriharsha
boil chamadumpa and peel them. don't overboil them else they have to be left in the postoffice (antha jiguru mari)chinthapandu pulusu teesi pettali.oil vesi do popu ( avalu jeera hing karivepaku etc)onions chop chesi fry cheyandi....meeku ishtam ayithe garlic kuda pieces veyachu...then ivi fry ayyaka tomato pieces vesi 5 min ayyaka pulusu posi boil ayyevaraku unchandi.chamadumpalu already boil ayyayi kabatti ekkuva time pattadu....so pulusu udikaka dumpalu uppu karam etc vesi koncham sepu stove meeda unchi off cheyali..
boil chamadumpa and peel them. don't overboil them else they have to be left in the postoffice (antha jiguru mari)chinthapandu pulusu teesi pettali.oil vesi do popu ( avalu jeera hing karivepaku etc)onions chop chesi fry cheyandi....meeku ishtam ayithe garlic kuda pieces veyachu...then ivi fry ayyaka tomato pieces vesi 5 min ayyaka pulusu posi boil ayyevaraku unchandi.chamadumpalu already boil ayyayi kabatti ekkuva time pattadu....so pulusu udikaka dumpalu uppu karam etc vesi koncham sepu stove meeda unchi off cheyali..
BROCOLLI PARATHA
BROCOLLI PARATHA-by-Sravanthi
and inko recipe enti ante nenu brocolli paratha chesanuu ...chala baaga vachindhiii...just aaloo and gobi paratha ela chesthamo alage broclli tho chesanu but i added some garam masala ..salt minced green chilles or u can add lit bit green chilli paste..minced coriander ..lit bit fry the onions with some mint leaves and mix all these with the steamed brocolli or fry the brocolli along with the onion and mint for just two mins and make paratha with it..tastes different and good..try chesi chudandi
and inko recipe enti ante nenu brocolli paratha chesanuu ...chala baaga vachindhiii...just aaloo and gobi paratha ela chesthamo alage broclli tho chesanu but i added some garam masala ..salt minced green chilles or u can add lit bit green chilli paste..minced coriander ..lit bit fry the onions with some mint leaves and mix all these with the steamed brocolli or fry the brocolli along with the onion and mint for just two mins and make paratha with it..tastes different and good..try chesi chudandi
VANKAYA BOONDI CURRY
VANKAYA BOONDI CURRY-by-Sangeetha
Ingredients:
Brinjals ---5
Batani (Green Peas)---1/4 cup (Soaked and cooked in microwave )
Onions ---1/2 cup
Green chillies ---4
Curry leaves ---5
Ginger Garlic Paste --- 1/2 tsp
Bundi ---1 Packet
Chilli pwd Garam Masala ----1 pinch
Curry Powder ------- 1/4 tsp
Salt
Oil --- 3 tsp
Method:
1. An a pan add oil
2. Then add curry leaves +green chillies + curry leaves
3. Then add oninons and gingergarlic paste
4. Oninons saute ayyaka add brinjal
5. close the lid cook for few mins and add chilli pwd + curry pwd +garam masala + salt
6. Then add Batani and cook for few mins until batani and brinjal is cooked
7. Then stock off chesi ...Add Bundi ...lid close chesi 2 mins unchandi ..that's it vanakaya Bundi curry ready
Ingredients:
Brinjals ---5
Batani (Green Peas)---1/4 cup (Soaked and cooked in microwave )
Onions ---1/2 cup
Green chillies ---4
Curry leaves ---5
Ginger Garlic Paste --- 1/2 tsp
Bundi ---1 Packet
Chilli pwd Garam Masala ----1 pinch
Curry Powder ------- 1/4 tsp
Salt
Oil --- 3 tsp
Method:
1. An a pan add oil
2. Then add curry leaves +green chillies + curry leaves
3. Then add oninons and gingergarlic paste
4. Oninons saute ayyaka add brinjal
5. close the lid cook for few mins and add chilli pwd + curry pwd +garam masala + salt
6. Then add Batani and cook for few mins until batani and brinjal is cooked
7. Then stock off chesi ...Add Bundi ...lid close chesi 2 mins unchandi ..that's it vanakaya Bundi curry ready
VANKAYA PAKODI CURRY
VANKAYA PAKODI CURRY -by-Sangeetha
Edhi antha healthy food emmi kaddu ..But good with Pappu and Sambar as a side dish ..
Here is the receipe
Ingredients:
Brinjals --6
Besan Flour -- 1 cup
Onions - 1/2 cup sliced
Green chilles -- 2
Chilli powder --- 1/2 tsp
Garam masala --- 1 pinch
Oil ----for deep fry
For Poppu -- Urad Dal , Zeera , Red Chillies . Curry leaves , Garlic (Optional)Method:
1. Any type of brinjal would do and cut into 1inch pieces and add Salt and keep aside .2. The Deep fry them till brown color and take into a plate with tissues to get rid on extra oil3. Make Pokodi . For that mix Besan flour +1 tsp oil+onions +green chillies+1/4 chilli pwd +Salt +Water ...dove should be more thick then that os used for regular pokodi4. Chinni pokodi cheyandani ...or lese make them to 1/2 inch pieces5. Then oka pan kucham oil ..add poppu items (Urad Dal , Zeera , Red Chillies . Curry leaves , Garlic (Optional)) 6. Add the fried brinjals ..cook it for 2 mins7.Add Pokodi and remaining chilli powder and Garam Masala . Also salt if needed ....Vankaya Pokodi ReadyNote: If you like dry ...Baga fry cheyandi brinjal , deep fry chessetappudu ....light ga fry chesthy gravy laga mash ayyipotadhi
Edhi antha healthy food emmi kaddu ..But good with Pappu and Sambar as a side dish ..
Here is the receipe
Ingredients:
Brinjals --6
Besan Flour -- 1 cup
Onions - 1/2 cup sliced
Green chilles -- 2
Chilli powder --- 1/2 tsp
Garam masala --- 1 pinch
Oil ----for deep fry
For Poppu -- Urad Dal , Zeera , Red Chillies . Curry leaves , Garlic (Optional)Method:
1. Any type of brinjal would do and cut into 1inch pieces and add Salt and keep aside .2. The Deep fry them till brown color and take into a plate with tissues to get rid on extra oil3. Make Pokodi . For that mix Besan flour +1 tsp oil+onions +green chillies+1/4 chilli pwd +Salt +Water ...dove should be more thick then that os used for regular pokodi4. Chinni pokodi cheyandani ...or lese make them to 1/2 inch pieces5. Then oka pan kucham oil ..add poppu items (Urad Dal , Zeera , Red Chillies . Curry leaves , Garlic (Optional)) 6. Add the fried brinjals ..cook it for 2 mins7.Add Pokodi and remaining chilli powder and Garam Masala . Also salt if needed ....Vankaya Pokodi ReadyNote: If you like dry ...Baga fry cheyandi brinjal , deep fry chessetappudu ....light ga fry chesthy gravy laga mash ayyipotadhi
SAGGU BIYAM VADA
SAGGU BIYAM VADA- by-Nirupapama
saggubiyyam tho vada chestaru..baguntundi..idi main maharastrians chestaru
Ingredients:
1/4 kd potatoes
1/4 kg Sago
2 tbsp Salt
11/2 tbsp Red chilli powder
1/4 kg Potatoes
5 green chilis
50 gms peanuts (Roasted)
1tbsp lemon juice
oil for frying
Process:
Wash an soak the sago in 1/2 litre of water for 15-20 minutes. Remove sago from water and spread it on paper to drain out excess water.Boil the potatoes and mash. Grind the peanuts coarsely, cut the coriander leaves and chillies finely. Mix sago, peanuts, potatoes and all the ingredients. Make small round balls and flatten them. Fry in hot oil and serve with chutney or tomato sauce.
2. Contributor: Sree/Sreya's Mom
Sabudaana vada antey naaku eppudu baga oil peelchinatu anipistundi.. maybe something wrong the way I do it..
soak up saggubiyyam for upto 2 hrs in water.. baga mettaga jaavalaga kakunda ginjalu ginjaluga softga ayyettu..
approx
2 cups SB (Saggubiyyam)
1/2 kilo boiled, peeled, and mashed aloo.
1 spoon corn flour (optional)
finely chopped ginger, green chilly, corriander, curry leaves ( can grind coarsely if you wish)
salt per taste
mix up everything (dough typelo).. make into small balls.. (taste the mix, safetyki ;))
heat oil.
make the ball into vada shape, chetilo neellu tadupukuntoo or thick polythene cover meeda chesukuni.
inka deep fry cheyyatame..
this is how I do it.. SB sarigga naanali ledantey saagutoo untay and sometimes I add chopped onions too depending on mood (my addition).
let us see more inputs.. oil ekuva peelchakunda suggestions unte ivvandi..
3. Contributor: Chaitali
Here's the recipe for sabudana pakodi. But batter ni koncham thick chesi vadas vesukovachu. Also recipe lo onions mention cheyaledu as it was done at the temple. So nuvvu chesetappudu chopped onions kooda vesavante inka too much untundi.
Here is the recipe.
saggubiyyam tho vada chestaru..baguntundi..idi main maharastrians chestaru
Ingredients:
1/4 kd potatoes
1/4 kg Sago
2 tbsp Salt
11/2 tbsp Red chilli powder
1/4 kg Potatoes
5 green chilis
50 gms peanuts (Roasted)
1tbsp lemon juice
oil for frying
Process:
Wash an soak the sago in 1/2 litre of water for 15-20 minutes. Remove sago from water and spread it on paper to drain out excess water.Boil the potatoes and mash. Grind the peanuts coarsely, cut the coriander leaves and chillies finely. Mix sago, peanuts, potatoes and all the ingredients. Make small round balls and flatten them. Fry in hot oil and serve with chutney or tomato sauce.
2. Contributor: Sree/Sreya's Mom
Sabudaana vada antey naaku eppudu baga oil peelchinatu anipistundi.. maybe something wrong the way I do it..
soak up saggubiyyam for upto 2 hrs in water.. baga mettaga jaavalaga kakunda ginjalu ginjaluga softga ayyettu..
approx
2 cups SB (Saggubiyyam)
1/2 kilo boiled, peeled, and mashed aloo.
1 spoon corn flour (optional)
finely chopped ginger, green chilly, corriander, curry leaves ( can grind coarsely if you wish)
salt per taste
mix up everything (dough typelo).. make into small balls.. (taste the mix, safetyki ;))
heat oil.
make the ball into vada shape, chetilo neellu tadupukuntoo or thick polythene cover meeda chesukuni.
inka deep fry cheyyatame..
this is how I do it.. SB sarigga naanali ledantey saagutoo untay and sometimes I add chopped onions too depending on mood (my addition).
let us see more inputs.. oil ekuva peelchakunda suggestions unte ivvandi..
3. Contributor: Chaitali
Here's the recipe for sabudana pakodi. But batter ni koncham thick chesi vadas vesukovachu. Also recipe lo onions mention cheyaledu as it was done at the temple. So nuvvu chesetappudu chopped onions kooda vesavante inka too much untundi.
Here is the recipe.
BROCOLLI PESARAPAPPU
BROCOLLI PESARAPAPPU-by-Sravanthi
brocolli tho pesarapappu vesi kura cheuskovachu...
and mixed vegetable curry chesthe danilo brocolli add chesukovachu....
inka mamul ga just onions ...green chillies vesi brocolli fry cheyochu..
inka chinese noodles ..pasta lo kuda vesukovachu...
ila curries akkarledu ante..brocolli ni just salt vesi steam chesi tineyochu...
Brocolli pesarapappu:(recipe told by my friend yagna...she is a member of TIA too..i just made some small changes)
soak required quantity of pesarapappu(moongdal) in water and easy way of boiling the pappu is put it in the microwave for 3-4 mins..then fry onion ..green chilli ..garlic cloves( u can add ginger garlic paste if u like)then add this dal and brocolli ..salt and fry till u think it is all done..if u want u can add some chillipowder too..its optionaltake out of the pan..serve hot with plain white rice...and u can eat this as a side dish with rasam too..
brocolli tho pesarapappu vesi kura cheuskovachu...
and mixed vegetable curry chesthe danilo brocolli add chesukovachu....
inka mamul ga just onions ...green chillies vesi brocolli fry cheyochu..
inka chinese noodles ..pasta lo kuda vesukovachu...
ila curries akkarledu ante..brocolli ni just salt vesi steam chesi tineyochu...
Brocolli pesarapappu:(recipe told by my friend yagna...she is a member of TIA too..i just made some small changes)
soak required quantity of pesarapappu(moongdal) in water and easy way of boiling the pappu is put it in the microwave for 3-4 mins..then fry onion ..green chilli ..garlic cloves( u can add ginger garlic paste if u like)then add this dal and brocolli ..salt and fry till u think it is all done..if u want u can add some chillipowder too..its optionaltake out of the pan..serve hot with plain white rice...and u can eat this as a side dish with rasam too..
MYSORE BAJJI
MYSORE BAJJI-by-Priya
Ingredients:
1 cup All purpose flour
2 Green chilies (finely chopped)
1 small onion ( finely chopped)
1 big spoon full of rice flour
Sour curd ( to make the batter)
Salt to taste
A pinch of baking soda
Chopped coriander leaves (optional)
Method:
Mix all the above ingredients using the curd to a bajji dough consistency. Keep this aside for 3 hrs. Heat some oil in a frying pan. When the oil is hot enough, drop the batter in oil and deep fry them till golden brown. Serve hot with green chutney or ketchup. Make sure the curd is sour enough. These bondas are very crispy and tasty too.
Ingredients:
1 cup All purpose flour
2 Green chilies (finely chopped)
1 small onion ( finely chopped)
1 big spoon full of rice flour
Sour curd ( to make the batter)
Salt to taste
A pinch of baking soda
Chopped coriander leaves (optional)
Method:
Mix all the above ingredients using the curd to a bajji dough consistency. Keep this aside for 3 hrs. Heat some oil in a frying pan. When the oil is hot enough, drop the batter in oil and deep fry them till golden brown. Serve hot with green chutney or ketchup. Make sure the curd is sour enough. These bondas are very crispy and tasty too.
MUDI PESALA KICHIDI
MUDI PESALA KICHIDI-by-Vidya
i want to share this recipe with u all....chala nutrious1st pesalu nanapettandi.avi nanaka theesi oka cloth lo posi gattiga tie cheyandi.molakalu vachaka pakkana pettandi.saggubiyyam curd lo nanapettandi.
1cup pesara pappu ki 1/2 cup saggubhiyam measurements kisaggubiyyam konchem sepayyaka nani ubbuthayioka pan lo oil vesi minapappu+avalu+jeera+endu mirchi+chopped onions+green chillies +curry leaves vesi konchem vegaka pasupu+salt+tomatoe+allam velluli paste vesi kalapali.avi vegaka curd lo nanina saggubiyyam vesi kalipi konchem maggaka molakethina pesalu vesi baga kalipi oka 2min ayyaka dinchi venchina konni pallilu powder chesi kalipi kothimeera garnish chesukovali.tharvatha serving appudu lemon pindi thintey
i want to share this recipe with u all....chala nutrious1st pesalu nanapettandi.avi nanaka theesi oka cloth lo posi gattiga tie cheyandi.molakalu vachaka pakkana pettandi.saggubiyyam curd lo nanapettandi.
1cup pesara pappu ki 1/2 cup saggubhiyam measurements kisaggubiyyam konchem sepayyaka nani ubbuthayioka pan lo oil vesi minapappu+avalu+jeera+endu mirchi+chopped onions+green chillies +curry leaves vesi konchem vegaka pasupu+salt+tomatoe+allam velluli paste vesi kalapali.avi vegaka curd lo nanina saggubiyyam vesi kalipi konchem maggaka molakethina pesalu vesi baga kalipi oka 2min ayyaka dinchi venchina konni pallilu powder chesi kalipi kothimeera garnish chesukovali.tharvatha serving appudu lemon pindi thintey
BEETROOT CURRY
BEETROOT CURRY-by-Rekha Satish
hey beet root naaku fav beetroot peel chesi chiina mukkalu chesukondi.
baandi lo konchem nune vesi..add jeera, aavalu n turmeric powder..after they splitter add the beetroot pieces add some salt.
kaliyapetti..mootha pettandi n sim lo adi vudakanivvandi..mootha meeda water poyandi..eelopala fresh coconut or dry teesukkondi a small amount n thn veyinchina palli pappu..
for taste nuvvulu grind chesukoni pttukondimukka vudikinaaka..add mirchi powder according to taste...
okka 3 mins aagi add the ground powder according to the amount of curry made.
keep on flame for 2-3 minsready to eat
hey beet root naaku fav beetroot peel chesi chiina mukkalu chesukondi.
baandi lo konchem nune vesi..add jeera, aavalu n turmeric powder..after they splitter add the beetroot pieces add some salt.
kaliyapetti..mootha pettandi n sim lo adi vudakanivvandi..mootha meeda water poyandi..eelopala fresh coconut or dry teesukkondi a small amount n thn veyinchina palli pappu..
for taste nuvvulu grind chesukoni pttukondimukka vudikinaaka..add mirchi powder according to taste...
okka 3 mins aagi add the ground powder according to the amount of curry made.
keep on flame for 2-3 minsready to eat
BEET ROOT CURRY
BEET ROOT CURRY-by-Pushkala
Beetroot curry with Tamarind juice cheptanu.It tastes really good and easy to make.
Ingredients:
Beetroot-250gm
Tamarind juice(can be little pulpy)-1/4th cup
turmeric powder & chilli powder - 1 tsp each
Seasoning
Salt
Oil
Procedure:
Cut the beetroot into small pieces and microwave it for 15 mins.Drain the water and keep aside.Take a pan,pour 2 tsp oil and add the seasoning (jeera,mustard,urad dal,chana dal & 2 red chillies)After they splutter,add the boiled beetroot pieces,put turmeric powder and salt.Pour the tamarind juice over the pieces and,place a lid and let it simmer for 10 mins.add chilli powder finally and remove from fire.U can eat this curry with rotis & rice too.
Beetroot curry with Tamarind juice cheptanu.It tastes really good and easy to make.
Ingredients:
Beetroot-250gm
Tamarind juice(can be little pulpy)-1/4th cup
turmeric powder & chilli powder - 1 tsp each
Seasoning
Salt
Oil
Procedure:
Cut the beetroot into small pieces and microwave it for 15 mins.Drain the water and keep aside.Take a pan,pour 2 tsp oil and add the seasoning (jeera,mustard,urad dal,chana dal & 2 red chillies)After they splutter,add the boiled beetroot pieces,put turmeric powder and salt.Pour the tamarind juice over the pieces and,place a lid and let it simmer for 10 mins.add chilli powder finally and remove from fire.U can eat this curry with rotis & rice too.
POTLAKAYA(SNAKEGOURD) CURRIES
POTLAKAYA(SNAKEGOURD) CURRIES-by-Sravanthi
potlakaya tho fry chesukovachuu
just put thiragamatha..fry onion..green chillies and add potlakaya and little bit salt and fry ...chala sepu ala fry chesthe ..taste baguntundhiii...add karam ...
and milkl vesi chestharu thelusaa..potlakaya thodu kura antaruuidi kuda easyyfryy onionss..addd more green chilliess...konchem fry ayyaka add potlakaya and konchem fry ayyaka add salt and fry for 2 more mins and then add milk and let it boil in the milkk for atleast 10 minss...chala mandhi karam add cheyaru ee kura loo..its optional..anduke mor egreen chillies ani cheppthanu..serve hot with white rice
and same procedure...perugu vesukuni kuda chesukoo kani peruguni first water posi koddiga paluchaga chesii ...milk badulu veyalii.....or potlakaya onions deep fry chesi then last lo add the perugu and let it be in simmer for 5 mins and serve hot with rice
potlakaya tho fry chesukovachuu
just put thiragamatha..fry onion..green chillies and add potlakaya and little bit salt and fry ...chala sepu ala fry chesthe ..taste baguntundhiii...add karam ...
and milkl vesi chestharu thelusaa..potlakaya thodu kura antaruuidi kuda easyyfryy onionss..addd more green chilliess...konchem fry ayyaka add potlakaya and konchem fry ayyaka add salt and fry for 2 more mins and then add milk and let it boil in the milkk for atleast 10 minss...chala mandhi karam add cheyaru ee kura loo..its optional..anduke mor egreen chillies ani cheppthanu..serve hot with white rice
and same procedure...perugu vesukuni kuda chesukoo kani peruguni first water posi koddiga paluchaga chesii ...milk badulu veyalii.....or potlakaya onions deep fry chesi then last lo add the perugu and let it be in simmer for 5 mins and serve hot with rice
POTLAKAYA PERUGU PACHADI
POTLAKAYA PERUGU PACHADI-by-Priya
popu ghee tho pettali..ghee lo minapappu,aavalu,jeera,hing,endu mirchipotlakaya lo salt kalipi water antha pindeseyali...tarvatha avi maggapetteyali/boil cheyali.avi perugu lo kalipeyandi pasupu,salt and pinch of sugar vesi
popu ghee tho pettali..ghee lo minapappu,aavalu,jeera,hing,endu mirchipotlakaya lo salt kalipi water antha pindeseyali...tarvatha avi maggapetteyali/boil cheyali.avi perugu lo kalipeyandi pasupu,salt and pinch of sugar vesi
VELLULI MIRAM
VELLULI MIRAM-by-Manasa
Ingredients:
cumin seeds
mustard seeds
coriander seeds(maamuluga anni curries ki vese vaati kanna koncham ekkuvaga veyala)
4 no garlic minced(aa minced garlic ni compalsaryga kaastha dhanchali)
salt(as required)
red chilli powder (as required)
Procedure:
put popu/thadka andhulo seeds anni vesi avi splutter ayyetapudu dhnchina garlic vesi koncham fry cheyali until it leaves its rawness and then add salt to it...lastlo chilli powder vesi adi veyagaame flame off cheyali...hope u will njoy it...ee miram chaala baaga untundi especially cold vachinapudu thinte...
Ingredients:
cumin seeds
mustard seeds
coriander seeds(maamuluga anni curries ki vese vaati kanna koncham ekkuvaga veyala)
4 no garlic minced(aa minced garlic ni compalsaryga kaastha dhanchali)
salt(as required)
red chilli powder (as required)
Procedure:
put popu/thadka andhulo seeds anni vesi avi splutter ayyetapudu dhnchina garlic vesi koncham fry cheyali until it leaves its rawness and then add salt to it...lastlo chilli powder vesi adi veyagaame flame off cheyali...hope u will njoy it...ee miram chaala baaga untundi especially cold vachinapudu thinte...
PUNJABI STYLE AALO MUTTER MASALA
PUNJABI STYLE AALO MUTTER MASALA-by-Rekha
Ingredients:
2 cups potatoes-boiled and cubed
2 cups shelled-green peas
3-4 green chillies-slit a little
For the gravy:
250 gm chopped onions-
ground with garlic & ginger 1 tsp
peeled cloves of garlic 1 tsp
chopped ginger 125 gm
tomato, grated OR 1/4 cup puree
1/4 cup oil
2 tsp cumin seeds
2 bay leaves
1/2 tsp turmeric
1 tbsp salt
1/2 tsp garam masala
1/2 tsp powdered red pepper
1 tbsp powdered coriander seeds
1 tbsp chopped coriander leaves, for garnish
Procedure:
oil heat chesi jeera veyyandi..thn add bay leaves ..once they turn the colour add the onion paste n saute till fat separates.(.i mean till the paste lose the raw smell)thn add tomato puree(this is better than grating)turmeric, salt, garam masala, red pepper and the coriander powder, and stir-fry till fat separates..heat it on low flame...thn add peas, potatoes and the green chillies n saute over high heat till the vegetable are glossy....( aa masala anthe patte varaku kalapettandi)Add 2 cups of water; bring to a boil and simmer, for 10-15 minutes.Serve hot, garnished with the coriander leavesmeeku taste ki tagattu tomato puree add chesukondi...gravy ekkuva kaavali ante tomato puree add chesukovandi+oka potato baaga smash cheyyandi meeku gravy ekkuva vasthundi
Ingredients:
2 cups potatoes-boiled and cubed
2 cups shelled-green peas
3-4 green chillies-slit a little
For the gravy:
250 gm chopped onions-
ground with garlic & ginger 1 tsp
peeled cloves of garlic 1 tsp
chopped ginger 125 gm
tomato, grated OR 1/4 cup puree
1/4 cup oil
2 tsp cumin seeds
2 bay leaves
1/2 tsp turmeric
1 tbsp salt
1/2 tsp garam masala
1/2 tsp powdered red pepper
1 tbsp powdered coriander seeds
1 tbsp chopped coriander leaves, for garnish
Procedure:
oil heat chesi jeera veyyandi..thn add bay leaves ..once they turn the colour add the onion paste n saute till fat separates.(.i mean till the paste lose the raw smell)thn add tomato puree(this is better than grating)turmeric, salt, garam masala, red pepper and the coriander powder, and stir-fry till fat separates..heat it on low flame...thn add peas, potatoes and the green chillies n saute over high heat till the vegetable are glossy....( aa masala anthe patte varaku kalapettandi)Add 2 cups of water; bring to a boil and simmer, for 10-15 minutes.Serve hot, garnished with the coriander leavesmeeku taste ki tagattu tomato puree add chesukondi...gravy ekkuva kaavali ante tomato puree add chesukovandi+oka potato baaga smash cheyyandi meeku gravy ekkuva vasthundi
STUFFED OKRA
STUFFED OKRA-by-Rekha
Ingredients:
Okra(Bhindi) 10
Dry coconut(Khobra or kopra) ¾ cup
Coriander powder 1 tea spn
Cumin (Jeera) powder ½ tea spn
Sugar 3/4 tea spn
Chili powder 1 tea spn
Besan(chick pea flour) 1 tea spn
Oil 1 tbl spn
Salt
Use desiccated coconut if the dry coconut is not available.
Increase or decrease the sugar according to taste.
Method:
Dry roast the coconut. Powder it(powder should not be too smooth). Mix all the remaining ingredients (except okra).Remove the head of okra. Put some slits keeping the other side intact. Stuff them with the powder.Heat oil in a nonstick tava or kadai. Keep the bhindis on it and fry on a very low flame.
Ingredients:
Okra(Bhindi) 10
Dry coconut(Khobra or kopra) ¾ cup
Coriander powder 1 tea spn
Cumin (Jeera) powder ½ tea spn
Sugar 3/4 tea spn
Chili powder 1 tea spn
Besan(chick pea flour) 1 tea spn
Oil 1 tbl spn
Salt
Use desiccated coconut if the dry coconut is not available.
Increase or decrease the sugar according to taste.
Method:
Dry roast the coconut. Powder it(powder should not be too smooth). Mix all the remaining ingredients (except okra).Remove the head of okra. Put some slits keeping the other side intact. Stuff them with the powder.Heat oil in a nonstick tava or kadai. Keep the bhindis on it and fry on a very low flame.
PUDDING
PUDDING-by-SriHarsha
Ingredients:
bananas - 3
vanilla wafer cookies ( round ones u get in any grocery stores)
banana pudding mix
milk 2 to 3 cups
Procedure:
layer vanilla cookies in a tray.slice bananas and layer them on top of these cookies...keep alternating the cookies and bananas for 5-6 layers. then mix the pudding mix with milk (depending on the consistency u like add 2 or 3 cups of milk) and pour it over the cookie banana layer. cover the tray and refrigerate it for 3 hrs. once set u can cut the pudding and serve it with chocolate syrup or and cherry on top of the slice.
Ingredients:
bananas - 3
vanilla wafer cookies ( round ones u get in any grocery stores)
banana pudding mix
milk 2 to 3 cups
Procedure:
layer vanilla cookies in a tray.slice bananas and layer them on top of these cookies...keep alternating the cookies and bananas for 5-6 layers. then mix the pudding mix with milk (depending on the consistency u like add 2 or 3 cups of milk) and pour it over the cookie banana layer. cover the tray and refrigerate it for 3 hrs. once set u can cut the pudding and serve it with chocolate syrup or and cherry on top of the slice.
29 April, 2008
EGG NOODLES
EGG NOODLES
noodles selection( you can use maggie or top ramen or any chineese noodles, make sure those are not rice noodles)
Boil the noodles in bowl of water ( noodles complete ga munigenta water) in microwave for 2 minutes.
they should be little firm not too soft. based on that adjust the time.after that run the cold water through the cooked noodles and drain them in to wire basket. ( you have to do this in order to stop cooking noodles in that heat).
mix 1 or 2 eggs along with 1 spoon milk in a bowl and wisk together. Put the pan and heat oil , and place the egg mixture in it and evenly spread in the pan. after 2 minutes, scramble the egg mixture in the pan and remove it from the fire and set aside.
( Tip: milk vesthe konchem soft ga and thin ga vasthayi egg pieces)take a big pan or wok and put 1 spoon oil, ( if you like you can add 2 spoon of veggies)1/2 spoon dhania powder and zeera powder, and 1/2 spoon salt. and 1/2 spoon soya sauce.add the dry noodles to this. ( don't use spatual to mix, use forks or tongs, so that noodle will not break) add the cooked scrambeld egg .mix well with tongs. Top with add 1/2 spoon Tasting salt ( known as chineese salt or ajanamoto) and 1/4 spoon of black pepper and mix evenly and gently.move the dry egg noodles to serving bowl and garnish with spring onions ( ulli kadalu).Hot and spicy Indo Chineese Egg noodle are ready.Now my mouth is watering for egg noodles, evarina chesi pettandi please! ;-)I use the same recipe for egg fried rice also . replace the noodle with boiled rice.
noodles selection( you can use maggie or top ramen or any chineese noodles, make sure those are not rice noodles)
Boil the noodles in bowl of water ( noodles complete ga munigenta water) in microwave for 2 minutes.
they should be little firm not too soft. based on that adjust the time.after that run the cold water through the cooked noodles and drain them in to wire basket. ( you have to do this in order to stop cooking noodles in that heat).
mix 1 or 2 eggs along with 1 spoon milk in a bowl and wisk together. Put the pan and heat oil , and place the egg mixture in it and evenly spread in the pan. after 2 minutes, scramble the egg mixture in the pan and remove it from the fire and set aside.
( Tip: milk vesthe konchem soft ga and thin ga vasthayi egg pieces)take a big pan or wok and put 1 spoon oil, ( if you like you can add 2 spoon of veggies)1/2 spoon dhania powder and zeera powder, and 1/2 spoon salt. and 1/2 spoon soya sauce.add the dry noodles to this. ( don't use spatual to mix, use forks or tongs, so that noodle will not break) add the cooked scrambeld egg .mix well with tongs. Top with add 1/2 spoon Tasting salt ( known as chineese salt or ajanamoto) and 1/4 spoon of black pepper and mix evenly and gently.move the dry egg noodles to serving bowl and garnish with spring onions ( ulli kadalu).Hot and spicy Indo Chineese Egg noodle are ready.Now my mouth is watering for egg noodles, evarina chesi pettandi please! ;-)I use the same recipe for egg fried rice also . replace the noodle with boiled rice.
NOODLES RECIPE
NOODLE/RICE RECIPE- By- Padmini
U CAN TRY THE BELOW RECIPE FOR "CHINEESE FRIED RICE". BUT WITH THE SAME PROCESS U CAN DO WITH NOODLES.INSTEAD OF RICE .
COOK THE NOODLES.How to cook noodles?
Boil 4cups of water .add 2tsp of oil and salt in water. when water stars bubbles drop 200gms of noodles. allow to cook utill soft and cooked. stir occassionally.Drain the noodles. put the noodles under running water.so the noodles will not stick.again add 2tsp of oil ,stir it .keep aside.
The rest of the process is same as the below recipe.
If u try with the rice kuda chala baguntundi
Ingredients:
Eggs - 3
Rice - 250gms/1 1/2 cup
Carrot- One (chop finely)
Capsicum - One(chop finely)
spring onions - 1/4cup(finely chop)
Onion - 1/4 cup(sliced finely)
Pepper - 1tsp
salt to taste
chinese salt -1/2tsp
Soya sauce- 1tsp
Chilly sause- 2tsp
Directions:
1. In a boling water cook the rice by adding 2tsp of oil. When rice is done , strain the water. Do not cook the rice too much.
2. In a big frying pan heat 3tsp of oil , now break the eggs and cook them as scrambled egg by adding 1/2tsp of pepper and salt to taste.Fry the eggs untill done and raw smells goes. keep aside.
3. In the same pan heat 3tsp of oil and fry the onions for 2mins then add carrot and capsecum and bean and fry them for 2mins.
4. now add soya sauce, chilly sauce, salt, pepper,green onions and stir it once. Now add rice and egg. Mix well. At the end add chinese salt. check the salt and pepper(if needed u can add more). Do not fry the rice too much.
** serve hot with any manchurian or sauce
U CAN TRY THE BELOW RECIPE FOR "CHINEESE FRIED RICE". BUT WITH THE SAME PROCESS U CAN DO WITH NOODLES.INSTEAD OF RICE .
COOK THE NOODLES.How to cook noodles?
Boil 4cups of water .add 2tsp of oil and salt in water. when water stars bubbles drop 200gms of noodles. allow to cook utill soft and cooked. stir occassionally.Drain the noodles. put the noodles under running water.so the noodles will not stick.again add 2tsp of oil ,stir it .keep aside.
The rest of the process is same as the below recipe.
If u try with the rice kuda chala baguntundi
Ingredients:
Eggs - 3
Rice - 250gms/1 1/2 cup
Carrot- One (chop finely)
Capsicum - One(chop finely)
spring onions - 1/4cup(finely chop)
Onion - 1/4 cup(sliced finely)
Pepper - 1tsp
salt to taste
chinese salt -1/2tsp
Soya sauce- 1tsp
Chilly sause- 2tsp
Directions:
1. In a boling water cook the rice by adding 2tsp of oil. When rice is done , strain the water. Do not cook the rice too much.
2. In a big frying pan heat 3tsp of oil , now break the eggs and cook them as scrambled egg by adding 1/2tsp of pepper and salt to taste.Fry the eggs untill done and raw smells goes. keep aside.
3. In the same pan heat 3tsp of oil and fry the onions for 2mins then add carrot and capsecum and bean and fry them for 2mins.
4. now add soya sauce, chilly sauce, salt, pepper,green onions and stir it once. Now add rice and egg. Mix well. At the end add chinese salt. check the salt and pepper(if needed u can add more). Do not fry the rice too much.
** serve hot with any manchurian or sauce
METHI ROTI
METHI ROTI-by-Shruthi
Ingredients*
3 cups of whole wheat powder*
1 bunch of methi washed and chopped into small pieces*
1 medium sized onion chopped into very small pieces*
1 tsp jeera seeds*
1 tsp turmeric powder*
1 tsp of chili powder*
1 tsp of coriander powder*
1 tsp of olive oil*
1 tsp salt
Method*
Take a thava/pan, put oil season jeera until it starts sputtering* Add onions and fry until translucent* Then add all the remaining masala powders and fry for ½ minute* Now add the chopped methi leaves and fry for another minute* For the above mixture add the wheat flour and make dough adding water only if required.* Keep aside for 30mins with a lid covered.* Then roll the parathas as thin as possible and roast on both sides on thava until u see small brown spots and smear some ghee/oil if desired.Preparation Time:10mins for mixture30mins for dough10mins to prepare parathasdeenitho e curry thinna baaguntundiii...... pickle is also okkk last ki curd ayinaa chaala baaguntundiii..
Ingredients*
3 cups of whole wheat powder*
1 bunch of methi washed and chopped into small pieces*
1 medium sized onion chopped into very small pieces*
1 tsp jeera seeds*
1 tsp turmeric powder*
1 tsp of chili powder*
1 tsp of coriander powder*
1 tsp of olive oil*
1 tsp salt
Method*
Take a thava/pan, put oil season jeera until it starts sputtering* Add onions and fry until translucent* Then add all the remaining masala powders and fry for ½ minute* Now add the chopped methi leaves and fry for another minute* For the above mixture add the wheat flour and make dough adding water only if required.* Keep aside for 30mins with a lid covered.* Then roll the parathas as thin as possible and roast on both sides on thava until u see small brown spots and smear some ghee/oil if desired.Preparation Time:10mins for mixture30mins for dough10mins to prepare parathasdeenitho e curry thinna baaguntundiii...... pickle is also okkk last ki curd ayinaa chaala baaguntundiii..
BABY CORN MANCHURIA
BABY CORN MANCHURIA-BY-Mythreyi
Ingredients:
1- can cut baby corn
5 spoons corn starch ( Agro Brand)
minced garlic 1/2 cup
chiliies - 5 ( for spicy recipe) ( lessen for medium spicy)
spring onions - 2 stems
Method:
mix the water to corn starch so that it will be like a batter. add 2 chilies ( cut into small pieces) and 2 spoons of minced garlic to the abtter. put the baby corns into batter.I will amke sure all the baby corns of smae size. if some are big I cut them into even size so that it looks good when it is done.put the bandi on the stove , heat the oil for frying the baby corn. dip the baby corn in the prepared batter and fry them in the oil until they turn into golden colof.id you want dry manchuria, add salt to the batter and then decorate with spring onions on the fried baby corn.if you want WET manchuria you need to prepare the sauce as follows.Heat the pan on the stove, put 1 spoon oil, 2 -3 spoons Soya sauce, 2 - spoon tomato sauce, 1 - spoon chilie sauce , I will add the reamainng corn starch batter , and 1 - 2 spons water. after 5 min add minced reamaining garlic, salt ( as necessary), chilies and mix well. then add the fried baby corn to the sauce and mix it gently for 5 min.transfer it to the decorative bowl and sprinkle spring onions.Hot and spicy baby corn manchuria is ready.aha, noruuringsusual ga family gahterings teesuku velthe , each baby corn ki tooth pick insert cheshte choodataniki decorative ga untundi. andariki saripada vasthundi.colored paper tooth picks dorukuthayi, avi ad cheshte konchem professinal ga and festive ga untundi. BIG parties ki ala chesthanu nenu.
TIP: the mroe soya sauce you use the more crispy and stiff you will get. But watch out soya sauce can make it bitter too. konchem konchem vesthuuu choodali.
Ingredients:
1- can cut baby corn
5 spoons corn starch ( Agro Brand)
minced garlic 1/2 cup
chiliies - 5 ( for spicy recipe) ( lessen for medium spicy)
spring onions - 2 stems
Method:
mix the water to corn starch so that it will be like a batter. add 2 chilies ( cut into small pieces) and 2 spoons of minced garlic to the abtter. put the baby corns into batter.I will amke sure all the baby corns of smae size. if some are big I cut them into even size so that it looks good when it is done.put the bandi on the stove , heat the oil for frying the baby corn. dip the baby corn in the prepared batter and fry them in the oil until they turn into golden colof.id you want dry manchuria, add salt to the batter and then decorate with spring onions on the fried baby corn.if you want WET manchuria you need to prepare the sauce as follows.Heat the pan on the stove, put 1 spoon oil, 2 -3 spoons Soya sauce, 2 - spoon tomato sauce, 1 - spoon chilie sauce , I will add the reamainng corn starch batter , and 1 - 2 spons water. after 5 min add minced reamaining garlic, salt ( as necessary), chilies and mix well. then add the fried baby corn to the sauce and mix it gently for 5 min.transfer it to the decorative bowl and sprinkle spring onions.Hot and spicy baby corn manchuria is ready.aha, noruuringsusual ga family gahterings teesuku velthe , each baby corn ki tooth pick insert cheshte choodataniki decorative ga untundi. andariki saripada vasthundi.colored paper tooth picks dorukuthayi, avi ad cheshte konchem professinal ga and festive ga untundi. BIG parties ki ala chesthanu nenu.
TIP: the mroe soya sauce you use the more crispy and stiff you will get. But watch out soya sauce can make it bitter too. konchem konchem vesthuuu choodali.
CURD SETTING TIPS
CURD SETTING TIPS in US
Method 1
nenu 2% milk first time thodupedutuna. mamuluga ayithe milk kaginchi, koncham light ga chalraka, 1 spoon perugu vesi, mix chesi, red chillie okati vesi, moota petti, traditional oven lo petti, ligt vesta. koncham vedi untundani. oven pre heat cheyanu. kani half day lo thodukuntundi.
Sree****
milk konchem ekkuva sepu vedi cheyyandi.Microwave -- Dinnerset loni big bowl anta palaki 10 minutes to 12 minutes.Stove top -- 15 to 20 minutes at medium heat.Konchem challaaraka goru vecchanakantey just silghta ekkuva vedi unnappudu curd veyyandi.. one full tablespoon anta..taravata konchem tippi moota petteyyandi conventional ovenlopala.if intlo pettina todu aitey first timekey baga gettiga vastundi.bayata yogurt like friendship or Natural Desi antey konchem stickyga jiguru jiguruga untundi, but adey perugu 2 or 3 times malli malli set chestey konchem gattiga autundi..i mean, first day vacchina jiguru perugu malli todu petti, 2nd day vcchinadi malli 3rd day alaga..paalu inta sepu kacheppudu preferably steel one better, kadagatam easy utundi.
Sindhu******
nenu kooda 2%milk thone thodu padathanu......winter lo aithe oven ni preheat chesi oven lo pedathanu.....mrng ki chala baga todukuntundi......temp correct ga undali perfect ga thodukovalante.......lukewarm ki konchem yekkuva (chala konchem) temp unnapudu thodu vesthanu nenu
Method 1
nenu 2% milk first time thodupedutuna. mamuluga ayithe milk kaginchi, koncham light ga chalraka, 1 spoon perugu vesi, mix chesi, red chillie okati vesi, moota petti, traditional oven lo petti, ligt vesta. koncham vedi untundani. oven pre heat cheyanu. kani half day lo thodukuntundi.
Sree****
milk konchem ekkuva sepu vedi cheyyandi.Microwave -- Dinnerset loni big bowl anta palaki 10 minutes to 12 minutes.Stove top -- 15 to 20 minutes at medium heat.Konchem challaaraka goru vecchanakantey just silghta ekkuva vedi unnappudu curd veyyandi.. one full tablespoon anta..taravata konchem tippi moota petteyyandi conventional ovenlopala.if intlo pettina todu aitey first timekey baga gettiga vastundi.bayata yogurt like friendship or Natural Desi antey konchem stickyga jiguru jiguruga untundi, but adey perugu 2 or 3 times malli malli set chestey konchem gattiga autundi..i mean, first day vacchina jiguru perugu malli todu petti, 2nd day vcchinadi malli 3rd day alaga..paalu inta sepu kacheppudu preferably steel one better, kadagatam easy utundi.
Sindhu******
nenu kooda 2%milk thone thodu padathanu......winter lo aithe oven ni preheat chesi oven lo pedathanu.....mrng ki chala baga todukuntundi......temp correct ga undali perfect ga thodukovalante.......lukewarm ki konchem yekkuva (chala konchem) temp unnapudu thodu vesthanu nenu
IDLY BATTER TIPS
IDLY BATTER TIPS-by-Sree
my tested method which works out fine for weather in Atlanta is
1 cup minapa pappu-2 cups idly ravva
both ravva and pappu okey sari naanabettestaanu..around 3 to 4 hrs. around 10 a.m. 2 or 3 p.m. ki grind chestanu.pappu grind chesi ravva kooda kadigesi or pindesi whatever rendu kalipestanu..and let it on stay on the kitchen counter..adi next day morning kalla baga ferment ayyi pongi potundi so pedda ginnelo pedatanu.. and store it in fridge..idly vesemundu salt kalipi..8 minutes pressure cookerlo pedatanu.. without whistle..cooker kattesaka whistle petti oka 5 minuteslo teesesi tinestaam..try it out.. help aitey fine ledantey device your own method :).
my tested method which works out fine for weather in Atlanta is
1 cup minapa pappu-2 cups idly ravva
both ravva and pappu okey sari naanabettestaanu..around 3 to 4 hrs. around 10 a.m. 2 or 3 p.m. ki grind chestanu.pappu grind chesi ravva kooda kadigesi or pindesi whatever rendu kalipestanu..and let it on stay on the kitchen counter..adi next day morning kalla baga ferment ayyi pongi potundi so pedda ginnelo pedatanu.. and store it in fridge..idly vesemundu salt kalipi..8 minutes pressure cookerlo pedatanu.. without whistle..cooker kattesaka whistle petti oka 5 minuteslo teesesi tinestaam..try it out.. help aitey fine ledantey device your own method :).
SAMBAR OR PULUSU PODI
SAMBAR OR PULUSU PODI -by-Padmini
Ingredients:
1TBSP - dhaniyaalu
1tsp - menthulu
2tsp - pachichenaga pappu
1tsp - jeelaraka
1/2tsp - Miriyaalu podi
12-15nos - endu mirapakaayalu
Method:
Roast each ingredient till the raw smell disappersAllow to coolGrind together to fine pwderTo grind the pwder I use coffee grinder. It really works good in making any kind of pwders. I bought it from walmart.Never wash the grinder with water,it will not work again.Just clean it with dry cloth or paper tissue.note:This pwd ccan be used for 3-4times per preparation.I add this pwd at the end of my dishes like Sambar, Fish pulusu, beerakayi chenagapappu kura and in all pulusu dishes.
Ingredients:
1TBSP - dhaniyaalu
1tsp - menthulu
2tsp - pachichenaga pappu
1tsp - jeelaraka
1/2tsp - Miriyaalu podi
12-15nos - endu mirapakaayalu
Method:
Roast each ingredient till the raw smell disappersAllow to coolGrind together to fine pwderTo grind the pwder I use coffee grinder. It really works good in making any kind of pwders. I bought it from walmart.Never wash the grinder with water,it will not work again.Just clean it with dry cloth or paper tissue.note:This pwd ccan be used for 3-4times per preparation.I add this pwd at the end of my dishes like Sambar, Fish pulusu, beerakayi chenagapappu kura and in all pulusu dishes.
PINEAPPLE RASAM
PINEAPPLE RASAM-by- Shruthi
Ingredients:
Turdhaal-1 small cup (Boil in water)
Pineapple juice- 2 cups
Tomato juice-1/2 cup
pepper-1/2 tspn(Fry it in ghee and crush it)
jeera- 1/2 tspn(Fry it in ghee and crush them to powder)
Salt-3/4 tspn
Jaggery-3/4 tsp
Lemon juice-6-7 tspn
Method:
Use boiled tur dhaal water only. Dhaal u can use it for something else.Add tomato juice in to tht dhaal water.add jeera and pepper powder. add salt , jaggery. Add lemon juice and finally add the pineapple juice into it and boil it together. enjoy ur pineapple soup
Ingredients:
Turdhaal-1 small cup (Boil in water)
Pineapple juice- 2 cups
Tomato juice-1/2 cup
pepper-1/2 tspn(Fry it in ghee and crush it)
jeera- 1/2 tspn(Fry it in ghee and crush them to powder)
Salt-3/4 tspn
Jaggery-3/4 tsp
Lemon juice-6-7 tspn
Method:
Use boiled tur dhaal water only. Dhaal u can use it for something else.Add tomato juice in to tht dhaal water.add jeera and pepper powder. add salt , jaggery. Add lemon juice and finally add the pineapple juice into it and boil it together. enjoy ur pineapple soup
V8 RASAM
V8 RASAM -by -Sangeetha
V8 Juice - 2 cups ( Juice baga thick ga unty then add .5-1 cup of water )
Rasam Pwd - 1/4 tsp
Chilli pwd - 1/4 tsp
black pepper pwd - 1 pinch
Salt - to ur taste
Poppu :Garlic clovesCurry leavesfenugreek seedscorrinder seedsjeeraAnni boil chessi then poppu (talemppu ) petalli ...That's it .. Challa Simple ..Hope you like it too .......
V8 Juice - 2 cups ( Juice baga thick ga unty then add .5-1 cup of water )
Rasam Pwd - 1/4 tsp
Chilli pwd - 1/4 tsp
black pepper pwd - 1 pinch
Salt - to ur taste
Poppu :Garlic clovesCurry leavesfenugreek seedscorrinder seedsjeeraAnni boil chessi then poppu (talemppu ) petalli ...That's it .. Challa Simple ..Hope you like it too .......
MADRAS PONGAL
MADRAS PONGAL-by-Swetha
1/2 cup pesarapappu veyinchuovali. color marakoodadu, just vechaka undali. don't add oil. 1 cup biyyam teesukuni, dantlo ee pesarappu add cheyali. 4 1/2 cups water add cheyali. rendu alipi pressure cook cheyali. tae one banali, take equal quantities of oil and ghee (say in 1:1/2 ratio) oil aaginaka, jeelakarra, miriyalu danchinavi, jeedipappu, arepaku, inguva anni oil lo vepali. rice cooker lo ninchi teesesi, salt vesi, oil unna banali lo vesi kalapali.koncham jaaru ga undali. so water add chesukoali, so that koncham jaaru ga untundi. chalaripoyaga malli gatti padutundi... **************************************************
1/2 cup pesarapappu veyinchuovali. color marakoodadu, just vechaka undali. don't add oil. 1 cup biyyam teesukuni, dantlo ee pesarappu add cheyali. 4 1/2 cups water add cheyali. rendu alipi pressure cook cheyali. tae one banali, take equal quantities of oil and ghee (say in 1:1/2 ratio) oil aaginaka, jeelakarra, miriyalu danchinavi, jeedipappu, arepaku, inguva anni oil lo vepali. rice cooker lo ninchi teesesi, salt vesi, oil unna banali lo vesi kalapali.koncham jaaru ga undali. so water add chesukoali, so that koncham jaaru ga untundi. chalaripoyaga malli gatti padutundi... **************************************************
BISI BELA BATH
BISI BELA BATH-by-Shruthi
Ingredients:
For preparing POWDER for this bath channadhaal-
1 cup urdh dhaal-
1 cup Coriander seeds(dhaniya)
2 cupsjeera-
1 cup red dry chillies-(Badige)
1.5 cupcurry leaves
1.5 cupdry coconut grated
Procedure:
cupFry all the above items separately in a pan without adding oil. fry only chillies with oil.salt- to tasteDry tamarind- cut it in to pieces (1 small cup)Add all the above items in the mixie and grind it. Dont make it very fine powder. let it be little coarse.
main procedure :
The above said powder you can store it in a fridge for a very long time and use it when ever you are making bise bele bath. Rice-1/2 cup Tur dhaal- 1/2 cupcarrot, beans, aloo,peas(Chopped)- 1 1/2 cup tomato-1 onion-1(optional) Tamarind full-1 .5 tspn jaggery-1.5 tspn(depends on taste) Procedure: First boil dhaal and rice together in cooker by adding 1 cup of water in a pressure cooker. 3-4 whistles raani...Boil all the veggies except tomato.Finally in a separate pan, mix the cooked rice & dhaal and boiled veggies by adding chopped tomato.keep it on a low flame.add little water.Add bise bele bath powder and salt and tamarind pulp and jaggery.keep stirring.Bise bele bath is good to have it when it is HOT...Name says it...Finally add seasoning with mustard seeds , jeera and ingu.Enjoy with boondhi or mixture.(Spicy)U can make serve with Raitha too... **************************************************
Ingredients:
For preparing POWDER for this bath channadhaal-
1 cup urdh dhaal-
1 cup Coriander seeds(dhaniya)
2 cupsjeera-
1 cup red dry chillies-(Badige)
1.5 cupcurry leaves
1.5 cupdry coconut grated
Procedure:
cupFry all the above items separately in a pan without adding oil. fry only chillies with oil.salt- to tasteDry tamarind- cut it in to pieces (1 small cup)Add all the above items in the mixie and grind it. Dont make it very fine powder. let it be little coarse.
main procedure :
The above said powder you can store it in a fridge for a very long time and use it when ever you are making bise bele bath. Rice-1/2 cup Tur dhaal- 1/2 cupcarrot, beans, aloo,peas(Chopped)- 1 1/2 cup tomato-1 onion-1(optional) Tamarind full-1 .5 tspn jaggery-1.5 tspn(depends on taste) Procedure: First boil dhaal and rice together in cooker by adding 1 cup of water in a pressure cooker. 3-4 whistles raani...Boil all the veggies except tomato.Finally in a separate pan, mix the cooked rice & dhaal and boiled veggies by adding chopped tomato.keep it on a low flame.add little water.Add bise bele bath powder and salt and tamarind pulp and jaggery.keep stirring.Bise bele bath is good to have it when it is HOT...Name says it...Finally add seasoning with mustard seeds , jeera and ingu.Enjoy with boondhi or mixture.(Spicy)U can make serve with Raitha too... **************************************************
PUDINA RICE
PUDINA RICE-by- kavitha
Ingredients:
2 cups of Basmati rice, washed and soaked in 4 cups of water but while cooking i add only 3,1/2 or little more water
2 green chillies
one onion - finely chopped, lengthwise
¼ cup of roasted cashews
1 tsp cumin seeds, mustard for seasoning
a pinch of hing(optional)
5 -7 pudina leaves for seasoning
2 tbsp oil
2 to 3 spoons of lemon juice (optional)
1tsp of ghee
1 tsp of salt or to taste
ground paste 2 green chillies
¼ cup of fresh coconut chopped
1 bunch of mint- Washed and leaves separated
1/4 or little less corriander leaves
1 tsp of garlic-ginger paste
4 each - cloves, cardamom, small cinnamon pieces, bay leaves 1 star anise
¼ cup of roasted cashews
2 tsp of ghee and
1 tsp of salt or to taste
Procedure:
Make a paste of mint leaves, coriander leaves ,coconut and green chillies ,half of the spices and a pinch of salt ,without adding any water. Heat oil on medium heat in cooker . When it is hot, add the rest spices (cardamom, cloves, cinnamon, bay leaves and star anise), saute them first. then add the seasoning ingredients then add the ginger-garlic paste onions , and chilli saute until onions start to color. Now add the grounded paste and saute till the raw smell goes or till it leaves oil , now add the rice to the above mixture and mix it very well for a minute ,do not saute for long after putting rice then add the require quantity of water Add salt; stir the whole thing, so that all the ingredients would mix together. now add the cashew nuts the ghee and mix it together and pressure cook for 3 whistles before serving mix little lemon juice to make this more healthy i add peas and frenchbeans
**************************************
Ingredients:
2 cups of Basmati rice, washed and soaked in 4 cups of water but while cooking i add only 3,1/2 or little more water
2 green chillies
one onion - finely chopped, lengthwise
¼ cup of roasted cashews
1 tsp cumin seeds, mustard for seasoning
a pinch of hing(optional)
5 -7 pudina leaves for seasoning
2 tbsp oil
2 to 3 spoons of lemon juice (optional)
1tsp of ghee
1 tsp of salt or to taste
ground paste 2 green chillies
¼ cup of fresh coconut chopped
1 bunch of mint- Washed and leaves separated
1/4 or little less corriander leaves
1 tsp of garlic-ginger paste
4 each - cloves, cardamom, small cinnamon pieces, bay leaves 1 star anise
¼ cup of roasted cashews
2 tsp of ghee and
1 tsp of salt or to taste
Procedure:
Make a paste of mint leaves, coriander leaves ,coconut and green chillies ,half of the spices and a pinch of salt ,without adding any water. Heat oil on medium heat in cooker . When it is hot, add the rest spices (cardamom, cloves, cinnamon, bay leaves and star anise), saute them first. then add the seasoning ingredients then add the ginger-garlic paste onions , and chilli saute until onions start to color. Now add the grounded paste and saute till the raw smell goes or till it leaves oil , now add the rice to the above mixture and mix it very well for a minute ,do not saute for long after putting rice then add the require quantity of water Add salt; stir the whole thing, so that all the ingredients would mix together. now add the cashew nuts the ghee and mix it together and pressure cook for 3 whistles before serving mix little lemon juice to make this more healthy i add peas and frenchbeans
**************************************
VAANGI BATH
VAANGI BATH-by -Pushkala
Ingredients :
munduga chintapandu nanapettukondi oka nimmakayantha..
sanagapappu
minapappu
red chillies
dhaniyalu
jeera
dalchina chekka light ga veyinchi podi kottukuni pettukondi
Procedure: cooker lo talimpu petti verusenaga gullu(pallilu),pachi mirchi kuda vesi veyinchandi.oka ullipaya cut chesi veyinhcandi.taruvatha vankayalu kavalsinantha teesukuni cut chesi andulo veyyandi.oka 5 mins veyinchadi.taruvatha paina cheppina podi oka 2 tbsp,kobbari turumu(optional but veste bavuntundi) oka 2 tbsps challi,chintapandu rasam posi kalapandi.biryani ki posinatle water posi,uppu vesi pressure cook cheyyandi.variety plus tasteful ga untundi.all the best and enjoy!!! *******************************************
Ingredients :
munduga chintapandu nanapettukondi oka nimmakayantha..
sanagapappu
minapappu
red chillies
dhaniyalu
jeera
dalchina chekka light ga veyinchi podi kottukuni pettukondi
Procedure: cooker lo talimpu petti verusenaga gullu(pallilu),pachi mirchi kuda vesi veyinchandi.oka ullipaya cut chesi veyinhcandi.taruvatha vankayalu kavalsinantha teesukuni cut chesi andulo veyyandi.oka 5 mins veyinchadi.taruvatha paina cheppina podi oka 2 tbsp,kobbari turumu(optional but veste bavuntundi) oka 2 tbsps challi,chintapandu rasam posi kalapandi.biryani ki posinatle water posi,uppu vesi pressure cook cheyyandi.variety plus tasteful ga untundi.all the best and enjoy!!! *******************************************
VEGETABLE BIRIYANI
VEGETABLE BIRIYANI-by- Shruthi
Ingredients:
Basmati Rice - 3 cups(soaked for about half an hour)
Oil - 2 tbps
Ghee - 2 tbps
Vegetables- (peas,cauliflower florets, carrots, beans, potatoes,or any of your choice chopped into even 1" long pieces)
Onions- 2 medium (thinly sliced)
Chopped Corriander- 2 cups
Green chillies- 5-6 (or as per taste)
Mint leaves-1/2 cup (optional)
Thick curd-1 cup
Tomato Ketchup - 2 tsps
Red chilli powder- 1 tsp
Ginger paste- 2 tsps
Garlic paste- 2 tsps
Coconut milk of 1 cup fresh grated coconut( extract the milk twice)
Whole spices - cloves(4),cinnamon(1 1/2 " piece),bay leaves (4),cardomom(5)Saffron- 5 thin strands(optional)
Fried cashewnuts(optional)
Salt (as per taste)
Procedure:
Make a paste of corriander,green chilles and mint.Heat the oil and ghee in a pressure cooker.Add the whole spices.Add chopped onions.When onions turn slightly brown,add the ginger paste and garlic paste. Saute well.Add the veg.Stir for 5 min.Add the paste of corriander,green chilles and mint.Stir for 2-3 min.Add the coconut milk and water(the quantity of the coconut milk and water should be 4 and half cups for 3 cups of basmati rice).Add ketchup and curd.Add red chilli powder and salt.Mix well.Reduce the flame to medium.When the mixture starts boiling add the soaked rice.Pressure cook until 2 whistles.Add saffron strands and fried cashew nuts before serving ***************************************************
Ingredients:
Basmati Rice - 3 cups(soaked for about half an hour)
Oil - 2 tbps
Ghee - 2 tbps
Vegetables- (peas,cauliflower florets, carrots, beans, potatoes,or any of your choice chopped into even 1" long pieces)
Onions- 2 medium (thinly sliced)
Chopped Corriander- 2 cups
Green chillies- 5-6 (or as per taste)
Mint leaves-1/2 cup (optional)
Thick curd-1 cup
Tomato Ketchup - 2 tsps
Red chilli powder- 1 tsp
Ginger paste- 2 tsps
Garlic paste- 2 tsps
Coconut milk of 1 cup fresh grated coconut( extract the milk twice)
Whole spices - cloves(4),cinnamon(1 1/2 " piece),bay leaves (4),cardomom(5)Saffron- 5 thin strands(optional)
Fried cashewnuts(optional)
Salt (as per taste)
Procedure:
Make a paste of corriander,green chilles and mint.Heat the oil and ghee in a pressure cooker.Add the whole spices.Add chopped onions.When onions turn slightly brown,add the ginger paste and garlic paste. Saute well.Add the veg.Stir for 5 min.Add the paste of corriander,green chilles and mint.Stir for 2-3 min.Add the coconut milk and water(the quantity of the coconut milk and water should be 4 and half cups for 3 cups of basmati rice).Add ketchup and curd.Add red chilli powder and salt.Mix well.Reduce the flame to medium.When the mixture starts boiling add the soaked rice.Pressure cook until 2 whistles.Add saffron strands and fried cashew nuts before serving ***************************************************
CAULIFLOWER PICKLE
CAULIFLOWER PICKLE-by-Madhuri
Ingredients:
1. Cauliflower 300 gms
2. Roasted (dry) and powdered Fenugreek 1-1/2 table spoons.
3. Red Chilly powder 1-1/2 table spoons.
4. Salt 1-1/2 table spoons.
5. Hing 1/2 table spoons.
6. Oil 200 gms
7. Lemon juice 1 cup
8. Mustard 1 tea spoon
9. Turmeric 1/2 table spoons.
Method:
Cut cauliflower into small flowerets, wash and dry. (they should be dry completely)Heat oil in a kadhai, add mustard seeds and switch off the stove after the seeds are fried.Let the oil cool down a little.Add Hing turmeric and chilly powder.Take a mixing bowl.Add lemon juice, cauliflower, fenugreek powder and the oil with masala.Mix well.The item is ready to be served after 3 hours or better more than that also like a night.Store in the refregerator after 3 hrs else it will spoil. This can last for a week if used carefully. Note: Chilly powder, salt and lemon juice can be varied according to your taste. ************************************************
Ingredients:
1. Cauliflower 300 gms
2. Roasted (dry) and powdered Fenugreek 1-1/2 table spoons.
3. Red Chilly powder 1-1/2 table spoons.
4. Salt 1-1/2 table spoons.
5. Hing 1/2 table spoons.
6. Oil 200 gms
7. Lemon juice 1 cup
8. Mustard 1 tea spoon
9. Turmeric 1/2 table spoons.
Method:
Cut cauliflower into small flowerets, wash and dry. (they should be dry completely)Heat oil in a kadhai, add mustard seeds and switch off the stove after the seeds are fried.Let the oil cool down a little.Add Hing turmeric and chilly powder.Take a mixing bowl.Add lemon juice, cauliflower, fenugreek powder and the oil with masala.Mix well.The item is ready to be served after 3 hours or better more than that also like a night.Store in the refregerator after 3 hrs else it will spoil. This can last for a week if used carefully. Note: Chilly powder, salt and lemon juice can be varied according to your taste. ************************************************
CAULIFLOWER PICKLE
CAULIFLOWER PICKLE-by-Manjula
Ingredients:
Fresh Cauliflower pieces
Few fenugreek seeds(Menthulu)
salt
Red chilli powder
Lemon juice
For Seasoning(Talimpu):
Dry red chillies
Galrlic paste
curry leaves
urad dal
Mustard seed
Procedure:
1.Cut the cauliflower in to pieces ,wash them and then dry them.
2.After that add sufficient amount of salt and red chilli powder.
3.Fry few fenugreek seeds in an dry pan and make a fine powder and add sufficient powder in cauliflower mix(Dont add so much of fenugreek powder since the pickle becomes bitter in taste)
4.Add lemon juice to this mix to get the sufficient sour taste to the pickle
5.Leave this mix aside for some time.
For Seasoning:
1.Heat the oil and add urad dal,dry red chillies,garlic paste ,mustardseeds and curryleaves.
*************************************************
Ingredients:
Fresh Cauliflower pieces
Few fenugreek seeds(Menthulu)
salt
Red chilli powder
Lemon juice
For Seasoning(Talimpu):
Dry red chillies
Galrlic paste
curry leaves
urad dal
Mustard seed
Procedure:
1.Cut the cauliflower in to pieces ,wash them and then dry them.
2.After that add sufficient amount of salt and red chilli powder.
3.Fry few fenugreek seeds in an dry pan and make a fine powder and add sufficient powder in cauliflower mix(Dont add so much of fenugreek powder since the pickle becomes bitter in taste)
4.Add lemon juice to this mix to get the sufficient sour taste to the pickle
5.Leave this mix aside for some time.
For Seasoning:
1.Heat the oil and add urad dal,dry red chillies,garlic paste ,mustardseeds and curryleaves.
*************************************************
KOBBARI CHUTNEY
KOBBARI CHUTNEY-by-Shruthi
Ingredients:
Mirapakayalu - karam ni batti
Kobbari - 1 (chinna mukkalu chesukovali) -pachi kobbari ayithe gud.
pallilu - oka guppedu ki
sagamputnalu - same as pallilu
salt
water
talimpu kavalasinavi:
jilakaraa
avalu
pasupu
red mirapakayalu
karivepaku
Method:
1.mirapakayalu thodimalu thisi, cut CHEYAKUNDA oil lo light ga fry cheyali. avi koncham sound ravadam strt ayyaka thisi grinder lo veyali.
2. pan lo mallli koncham oil vesukuni adi kaagaka pallilu putnalu light ga fry chesukuni, adi chalaga ayaka, Grinder lo veyali.
3. deeniki pachikobbari kuda grinder lo add chesukuni grind chesi, koncham water add chesukovali.
4.deeni box lo vesukovali.
5. talimpu chesukuni chutney box lo vesukovali.notepallilu nd putnaalu mariiii ekkuvaga fry cheyodhu bcoz pallilu vasana vasthayi so light ga cheyali. *****************************************
Ingredients:
Mirapakayalu - karam ni batti
Kobbari - 1 (chinna mukkalu chesukovali) -pachi kobbari ayithe gud.
pallilu - oka guppedu ki
sagamputnalu - same as pallilu
salt
water
talimpu kavalasinavi:
jilakaraa
avalu
pasupu
red mirapakayalu
karivepaku
Method:
1.mirapakayalu thodimalu thisi, cut CHEYAKUNDA oil lo light ga fry cheyali. avi koncham sound ravadam strt ayyaka thisi grinder lo veyali.
2. pan lo mallli koncham oil vesukuni adi kaagaka pallilu putnalu light ga fry chesukuni, adi chalaga ayaka, Grinder lo veyali.
3. deeniki pachikobbari kuda grinder lo add chesukuni grind chesi, koncham water add chesukovali.
4.deeni box lo vesukovali.
5. talimpu chesukuni chutney box lo vesukovali.notepallilu nd putnaalu mariiii ekkuvaga fry cheyodhu bcoz pallilu vasana vasthayi so light ga cheyali. *****************************************
COCONUT CHUTNEY WITH RED CHILLIES
COCONUT CHUTNEY WITH RED CHILLIES:
Ingredients:
Coconut pieces (Pachi kobbari or u can use the grated coconut from the stores)
8 to 10 red chillies (adjust to ur spice level)
Salt to taste
1/2 tbsp dhaniya(optional)
Tamarind small lemon size soaked in hot water
Fried Chana Dal / Putnalu 3 tbsp
Urad Dal, Jeera and Mustard for tadka
Method:
Do the tadka. When it starts spluttering add Dhaniya. When the raw smell of Dhaniya is gone, add Red chillies . Let them fry for 2 sec and add coconut pieces. Just after 2 sec turn off the heat.Grind the mixture along with salt, Chana Dal and tamarind (use the tamarind juice too).Add some water if required. Adjust the chana dal according to consistency.SAme chutney can be done using Green chillies. IF using green chillies, make sure to fry them before dhaniya. *************************************************
Ingredients:
Coconut pieces (Pachi kobbari or u can use the grated coconut from the stores)
8 to 10 red chillies (adjust to ur spice level)
Salt to taste
1/2 tbsp dhaniya(optional)
Tamarind small lemon size soaked in hot water
Fried Chana Dal / Putnalu 3 tbsp
Urad Dal, Jeera and Mustard for tadka
Method:
Do the tadka. When it starts spluttering add Dhaniya. When the raw smell of Dhaniya is gone, add Red chillies . Let them fry for 2 sec and add coconut pieces. Just after 2 sec turn off the heat.Grind the mixture along with salt, Chana Dal and tamarind (use the tamarind juice too).Add some water if required. Adjust the chana dal according to consistency.SAme chutney can be done using Green chillies. IF using green chillies, make sure to fry them before dhaniya. *************************************************
COCONUT CHUTNEY
COCONUT CHUTNEY RECIPIES
Tomato- Kothimeera
Ingredients:
Coconut 2 Tomatoes (Cut into chunks)
few Springs of Coriander
1/2 cup Coconut pieces (Pachi kobbari or u can use the grated coconut from the stores)
1 tsp minapappu/ urad dal
1tsp jeera
1/2 tsp aavalu / mustard seeds
4 to 5 green chillies according to ur spice level
1/2 tbsp oil for tampering
Salt to taste
Method:
Do the tadka with the oil,urad dal,jeera and mustard.Once they start spluttering , put the green chillies either cut or whole( with stems removed).Once the chillies start turning white add the tomatoes chunks.Add little salt.Check them until the raw smell goes off.Add the coriander sprigs at this instant and keep them for 5 sec and turn off the heat.Add coconut at this point. (IF using coconut pieces , fry them a bit before adding tomatoes, I use grated coconut, so I add it directly during grinding )Grind them all. Adjust salt. **********************************************
Tomato- Kothimeera
Ingredients:
Coconut 2 Tomatoes (Cut into chunks)
few Springs of Coriander
1/2 cup Coconut pieces (Pachi kobbari or u can use the grated coconut from the stores)
1 tsp minapappu/ urad dal
1tsp jeera
1/2 tsp aavalu / mustard seeds
4 to 5 green chillies according to ur spice level
1/2 tbsp oil for tampering
Salt to taste
Method:
Do the tadka with the oil,urad dal,jeera and mustard.Once they start spluttering , put the green chillies either cut or whole( with stems removed).Once the chillies start turning white add the tomatoes chunks.Add little salt.Check them until the raw smell goes off.Add the coriander sprigs at this instant and keep them for 5 sec and turn off the heat.Add coconut at this point. (IF using coconut pieces , fry them a bit before adding tomatoes, I use grated coconut, so I add it directly during grinding )Grind them all. Adjust salt. **********************************************
PALAK -PEAS-CHANADAL CURRY
PALAK -PEAS-CHANADAL CURRY- by-vidya
Ingredients:
1 cup Chana dal Soaked in hot water for 15min
1 big bunch of fresh Spinach or a box of frozen
chopped/lentils
1 small onion(finely chopped)
2 tsp Ginger paste
2 green chillies minced
1/2 tsp chilli pwdr
1 1/2 tsp Dhana-jeera pd,or 1 tsp coriander seeds powder
1/2 tsp Cumin seeds pd
1/2 tsp garam masala
Salt
cilantro
1 tsp lemon juice to top
Procedure:
1. Rinse and drain the soaked Chana dal.
2.Heat oil in a pan,add the sliced onion and cook till it turns pink. Add the grated ginger,garlic and cook till onion begins to turn a light brown. Now add the chopped tomatoes, and cook till the tomatoes become mushy and soft.Add the spinach and cook till it wilts. Add the washed lentils, 4 cups of water, chana dal,peas,salt, turmeric powder, cumin powder, coriander powder, red chilli powder. Bring to boil, cover the pan, lower heat and let simmer till the lentil is cooked.
3. Open the lid, mix well with spoon. Cover and cook again for another 10 mins or more until chana dal is soft and greens are cooked. Add a little bit more water only if needed. Dal doesn't have to be mushy but must be cooked soft.
4. Adjust the spices.
5. Serve sprinkled with lemon juice
***********************************************
Ingredients:
1 cup Chana dal Soaked in hot water for 15min
1 big bunch of fresh Spinach or a box of frozen
chopped/lentils
1 small onion(finely chopped)
2 tsp Ginger paste
2 green chillies minced
1/2 tsp chilli pwdr
1 1/2 tsp Dhana-jeera pd,or 1 tsp coriander seeds powder
1/2 tsp Cumin seeds pd
1/2 tsp garam masala
Salt
cilantro
1 tsp lemon juice to top
Procedure:
1. Rinse and drain the soaked Chana dal.
2.Heat oil in a pan,add the sliced onion and cook till it turns pink. Add the grated ginger,garlic and cook till onion begins to turn a light brown. Now add the chopped tomatoes, and cook till the tomatoes become mushy and soft.Add the spinach and cook till it wilts. Add the washed lentils, 4 cups of water, chana dal,peas,salt, turmeric powder, cumin powder, coriander powder, red chilli powder. Bring to boil, cover the pan, lower heat and let simmer till the lentil is cooked.
3. Open the lid, mix well with spoon. Cover and cook again for another 10 mins or more until chana dal is soft and greens are cooked. Add a little bit more water only if needed. Dal doesn't have to be mushy but must be cooked soft.
4. Adjust the spices.
5. Serve sprinkled with lemon juice
***********************************************
CAULIFLOWER PEAS CURRY
CAULIFLOWER PEAS CURRY-by-vidya
Ingredients:
3/4 cup oil
1/2 teaspoon whole cumin seeds
2 medium onionssliced
garlic cloves minced2
tablespoons fresh ginger chopped
3 medium tomatoes chopped
2 teaspoons ground coriander
1 tablespoon ground turmeric
2 teaspoons ground cumin
1 teaspoon ground pepper
2 black cardamom pods, crushed well
salt
1 medium cauliflower
2 1/2 cups frozen peas
1 cup coriander
Procedure:
1. Cut cauliflower into 3" florets, wash and drain thoroughly.
2. Heat oil or ghee on high
.3. Add whole cumin, stir until it sizzles for a few seconds.
4. Add onions, garlic and giner.
5. stir fry until golden brown.
6. Add tomatoes and continue frying for 5 minutes or until you have areddish paste.
7. Add the ground coriander, turmeric, cumin, pepper, cardamom and salt.
8. Continue stir frying until all spices are well blended in the paste.
9. Add cauliflower and fry well.
10. Stir off and on to prevent mixture from ticking to bottom of pan.
11. Add peas, stir, lower heat to medium, cover and cook until cauliflower istender.
12. Sprinkle with fresh coriander on top. ***********************************************
Ingredients:
3/4 cup oil
1/2 teaspoon whole cumin seeds
2 medium onionssliced
garlic cloves minced2
tablespoons fresh ginger chopped
3 medium tomatoes chopped
2 teaspoons ground coriander
1 tablespoon ground turmeric
2 teaspoons ground cumin
1 teaspoon ground pepper
2 black cardamom pods, crushed well
salt
1 medium cauliflower
2 1/2 cups frozen peas
1 cup coriander
Procedure:
1. Cut cauliflower into 3" florets, wash and drain thoroughly.
2. Heat oil or ghee on high
.3. Add whole cumin, stir until it sizzles for a few seconds.
4. Add onions, garlic and giner.
5. stir fry until golden brown.
6. Add tomatoes and continue frying for 5 minutes or until you have areddish paste.
7. Add the ground coriander, turmeric, cumin, pepper, cardamom and salt.
8. Continue stir frying until all spices are well blended in the paste.
9. Add cauliflower and fry well.
10. Stir off and on to prevent mixture from ticking to bottom of pan.
11. Add peas, stir, lower heat to medium, cover and cook until cauliflower istender.
12. Sprinkle with fresh coriander on top. ***********************************************
LAUKI KOFTA CURRY
LAUKI KOFTA CURRY-by Swathi
Lauki is nothing but sorakayi!Here Goes the recipe...
Ingredients:
For Kofta:
Grated Gourd (lauki )
Green chilies - 5 -6,finely chopped
Besan –1 ½ cups
Corn flour – 1 tsp
Baking Power – one pinch
Oil
Salt
For Gravy:
Oil
Ginger paste – 1 ½ tsp
Cumin Powder – 2 tsp
Black cumin seeds – ½ tsp
Green chilies – 4
Tomatoes – 1 , chopped
Potatoes – 5, small pieces
Garam Masala powder – 1 ½ tsp
Salt to taste
Turmeric powder
Coriander leaves for garnishing
Procedure:
Add besan, corn flour, baking powder and green chilies and salt with grated gourd and make balls. No need to add water.
2.Heat oil in a frying pan and fry the balls till golden brown and keep aside. 3.Heat the oil and put black cumin seeds into it.
4.Add potatoes and green chilies and tomatoes into it.
5.Fry it in low flame for a while.
6.Add ginger paste, cumin powder and stir for a while.
7.Add salt to taste.
8.Add water, turmeric powder and keep for about 10 minutes.
9.Then add koftas and keep for 5 minutes.
10.Add garam masala powder and remove from heat. 11.Garnish with chopped coriander leaves.
****************************************************
Lauki is nothing but sorakayi!Here Goes the recipe...
Ingredients:
For Kofta:
Grated Gourd (lauki )
Green chilies - 5 -6,finely chopped
Besan –1 ½ cups
Corn flour – 1 tsp
Baking Power – one pinch
Oil
Salt
For Gravy:
Oil
Ginger paste – 1 ½ tsp
Cumin Powder – 2 tsp
Black cumin seeds – ½ tsp
Green chilies – 4
Tomatoes – 1 , chopped
Potatoes – 5, small pieces
Garam Masala powder – 1 ½ tsp
Salt to taste
Turmeric powder
Coriander leaves for garnishing
Procedure:
Add besan, corn flour, baking powder and green chilies and salt with grated gourd and make balls. No need to add water.
2.Heat oil in a frying pan and fry the balls till golden brown and keep aside. 3.Heat the oil and put black cumin seeds into it.
4.Add potatoes and green chilies and tomatoes into it.
5.Fry it in low flame for a while.
6.Add ginger paste, cumin powder and stir for a while.
7.Add salt to taste.
8.Add water, turmeric powder and keep for about 10 minutes.
9.Then add koftas and keep for 5 minutes.
10.Add garam masala powder and remove from heat. 11.Garnish with chopped coriander leaves.
****************************************************
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