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.
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