Contributor: Srividya Hari
Ingredients:
rava - 2cups
maida - 1cup
rice flour - 1cup
Method:
1. chillies, onions, curry leaves, sannaga cut chesina cashew pieces, anni chaalaa sannaga fine ga cut chesukovali.
2. ee paina cheppina all 3 cups ki 6 cups water or buttermilk or perugu + water thoti kalipi add cheyyali.
3. daantlo paina cut chesukunnavi + salt+ konchem jeera vesi kalipesi oka 15mins unchuni dosalu veseyyatame.
naa tamilian fren grated carrot kuda add chesthundi. goes very well with coconut/tomato chutney, inka rasam kuda unte superrrrbbb ga untundi. nenu ikkada saravana bhavan lo thinetapudu kuda chusa vaadu kuda cashews and curry leaves vesthadu, actually vaadi rava dosa thinnakane nenu curry leaves veyyatam start chesanu. deeniki konchem oil ekkuva vesi kaalchali lekapothe sides pan ki antukuni poyi dosa oodi raadu.
butter milk endukante rava ekkuva sepu naana pettam kabatti aa raw taste povadaniki pullaga unde butter milk aithe taste baguntundi ani..
dosa veyyatam ardham kaaledu --- dosa veyyatam ante manam maamulu dosa laaga pan madhyalo oka pedda garite ninda theesukuni motham edges varaku round ga anukuntu vellalem ee pindi tho, coz idi chaalaaa watery ga untundi. so edges nunchi posukuntu raavali, or simply oka cup theesukuni ilaaa round gaa aneyyali, rava dosa ki enni bokkalu/chillulu unte antha crispy ga vasthundi, bokkalu bokkalu gaane untundi. hope its clear now...
all the best. superrbb untundi taste. try it.
30 September, 2009
Pesto
Contributor: Amu Gade
You can make Pesto....It is a Sauce/ Spread you can use in various things...like a spread on toast or as a sauce for Italian items like Pastas and Pizza....
Heres the Recipe...
2 Cups Basil (dont chop the leaves if not u will blacken the sauce)
1/3 Cup Extra virgin olive oil
2 Garlic cloves
1/2 Cup Pine nuts, toasted (You can use walnuts or Cashewnuts if dont have Pinenuts)
Freshly ground pepper
Salt as per taste
Combine all the ingredients in a blender and blend into a smooth paste. Store in the refrigerator and use as required.
You can use this pesto in several things....
Hope this helps...
Pesto you can use the same way you would a tomato based sauce...
for you reference check out a recipe in Padma Reddys Blog...
Her version is a one which does not use a creamy sauce...
I like my pasta the same way...i donot like tomato based sauces....
but to make it a lil creamy u can add a lil cream....I add milk because of health reasons...
hope this helps...
You can make Pesto....It is a Sauce/ Spread you can use in various things...like a spread on toast or as a sauce for Italian items like Pastas and Pizza....
Heres the Recipe...
2 Cups Basil (dont chop the leaves if not u will blacken the sauce)
1/3 Cup Extra virgin olive oil
2 Garlic cloves
1/2 Cup Pine nuts, toasted (You can use walnuts or Cashewnuts if dont have Pinenuts)
Freshly ground pepper
Salt as per taste
Combine all the ingredients in a blender and blend into a smooth paste. Store in the refrigerator and use as required.
You can use this pesto in several things....
Hope this helps...
Pesto you can use the same way you would a tomato based sauce...
for you reference check out a recipe in Padma Reddys Blog...
Her version is a one which does not use a creamy sauce...
I like my pasta the same way...i donot like tomato based sauces....
but to make it a lil creamy u can add a lil cream....I add milk because of health reasons...
hope this helps...
Green Peas Curry
Contributor: Vidya Eda
Ingredients:
500 grams(s) shelled fresh green peas
1 teaspoon(s) cumin seeds
4 green chillies finely chopped
½ teaspoon(s) each of sugar and turmeric powder
½ cup(s) water
2 tablespoon(s) oil
1 tablespoon(s) each of grated coconut and lemon juice
2 tablespoon(s) finely chopped coriander leaves
salt to taste
Preparation:
Heat the oil in a heavy-bottomed pan on medium level and splutter the cumin seeds.
Add the green chillies and turmeric powder.
Now add green peas, sugar, salt and water. Mix well and cook covered on low level for about 15 minute(s) or till the peas are tender.
Garnish with the lemon juice, grated coconut and chopped fresh coriander.
If a thicker gravy is desired, tomato puree could be added.
Ingredients:
500 grams(s) shelled fresh green peas
1 teaspoon(s) cumin seeds
4 green chillies finely chopped
½ teaspoon(s) each of sugar and turmeric powder
½ cup(s) water
2 tablespoon(s) oil
1 tablespoon(s) each of grated coconut and lemon juice
2 tablespoon(s) finely chopped coriander leaves
salt to taste
Preparation:
Heat the oil in a heavy-bottomed pan on medium level and splutter the cumin seeds.
Add the green chillies and turmeric powder.
Now add green peas, sugar, salt and water. Mix well and cook covered on low level for about 15 minute(s) or till the peas are tender.
Garnish with the lemon juice, grated coconut and chopped fresh coriander.
If a thicker gravy is desired, tomato puree could be added.
Mughalai Gravy
Contributor: √ⅰ∂ ｿ α ❀ Eda
Ingredients:
6 cup(s) water
1 teaspoon(s) each of turmeric, hot spice mix (garam masala) and red chilli powders
2 green chilli(es)
1 tablespoon(s) each of ginger, garlic finely chopped
1 teaspoon(s) cumin seeds
2 teaspoon(s) coriander seeds
1" piece cinnamon broken
4 green cardamoms
2 tablespoon(s) cashewnuts
2 large onion(s) finely sliced
4 tablespoon(s) milk
1 cup(s) tomato puree
1 cup(s) water
2 tablespoon(s) grated paneer / cottage cheese (optional)
4 tablespoon(s) oil
salt to taste
fresh cream (optional) and finely chopped coriander leaves for garnishing
Procedure:
In a pan roast together cumin seeds, coriander seeds, cinnamon, cardamoms and cashewnuts till they are aromatic. Fry the sliced onions on medium level till brown. Allow to cool. Grind together browned onions, roasted spices, green chillies and chopped ginger-garlic with a little water.
Heat half the oil in a heavy-bottomed pan till hot. fry the paste on medium level till the oil separates. Add the turmeric powder, hot spice mix (garam masala), red chilli powder and fry for a few seconds. Add the tomato puree, water and sprinkle salt to taste. Mix well. Reduce the flame and add the milk slowly while stirring to get a thick gravy. Add some water to the gravy to get a desired consistency. Add some of the chopped fresh coriander, grated paneer / cottage cheese (optional) and simmer for about 5 minutes.
Pour the gravy into a bowl.
Garnish with fresh cream (optional) and finely chopped coriander leaves
Ingredients:
6 cup(s) water
1 teaspoon(s) each of turmeric, hot spice mix (garam masala) and red chilli powders
2 green chilli(es)
1 tablespoon(s) each of ginger, garlic finely chopped
1 teaspoon(s) cumin seeds
2 teaspoon(s) coriander seeds
1" piece cinnamon broken
4 green cardamoms
2 tablespoon(s) cashewnuts
2 large onion(s) finely sliced
4 tablespoon(s) milk
1 cup(s) tomato puree
1 cup(s) water
2 tablespoon(s) grated paneer / cottage cheese (optional)
4 tablespoon(s) oil
salt to taste
fresh cream (optional) and finely chopped coriander leaves for garnishing
Procedure:
In a pan roast together cumin seeds, coriander seeds, cinnamon, cardamoms and cashewnuts till they are aromatic. Fry the sliced onions on medium level till brown. Allow to cool. Grind together browned onions, roasted spices, green chillies and chopped ginger-garlic with a little water.
Heat half the oil in a heavy-bottomed pan till hot. fry the paste on medium level till the oil separates. Add the turmeric powder, hot spice mix (garam masala), red chilli powder and fry for a few seconds. Add the tomato puree, water and sprinkle salt to taste. Mix well. Reduce the flame and add the milk slowly while stirring to get a thick gravy. Add some water to the gravy to get a desired consistency. Add some of the chopped fresh coriander, grated paneer / cottage cheese (optional) and simmer for about 5 minutes.
Pour the gravy into a bowl.
Garnish with fresh cream (optional) and finely chopped coriander leaves
Kakara kaya with Ullikaram
Contributor: Sriharsha
Ingredients:
Bitter gourd (kakarakayalu, karela) 1 lb
Tamarind very little or 1/2 cup of pullati majjiga
Onions 3 big (more the onions curry is less bitter)
Grated coconut -1/3 cup
Garlic 4 to 5 cloves
Chillipowder , salt (according to taste)
Preparation:
1. Slice karela into rings and boil them with majjiga or tamarind.
2. Let the pieces dry for a day or two.
3. Once the karela dries deep fry them in oil (or u can grill them in the oven till brown).
4. Chop finely or grind onions.
5. Heat oil in a pan, add popu ingredients and let them splutter.
6. Add onions and fry till brown (caramelized onion takes the bitterness of karela. No need to add sugar or jaggery again).
7. Once it is done add karela rings and mix grind grated coconut , chilli powder and garlic . Add this to karela fry, mix well and turn off the stove in 2-3 minutes.
Note:
nenu cheppina recipe only for taste buds....deep fry cheyali kada karela ni anduke 1-2 days dry cheyali ani cheppanu...if you can't wait oven lo dry cheyachu.....also oven lone ekkuva bake chesi deep fry avoid cheyachu for health reasons....
Ingredients:
Bitter gourd (kakarakayalu, karela) 1 lb
Tamarind very little or 1/2 cup of pullati majjiga
Onions 3 big (more the onions curry is less bitter)
Grated coconut -1/3 cup
Garlic 4 to 5 cloves
Chillipowder , salt (according to taste)
Preparation:
1. Slice karela into rings and boil them with majjiga or tamarind.
2. Let the pieces dry for a day or two.
3. Once the karela dries deep fry them in oil (or u can grill them in the oven till brown).
4. Chop finely or grind onions.
5. Heat oil in a pan, add popu ingredients and let them splutter.
6. Add onions and fry till brown (caramelized onion takes the bitterness of karela. No need to add sugar or jaggery again).
7. Once it is done add karela rings and mix grind grated coconut , chilli powder and garlic . Add this to karela fry, mix well and turn off the stove in 2-3 minutes.
Note:
nenu cheppina recipe only for taste buds....deep fry cheyali kada karela ni anduke 1-2 days dry cheyali ani cheppanu...if you can't wait oven lo dry cheyachu.....also oven lone ekkuva bake chesi deep fry avoid cheyachu for health reasons....
Crispy Dosa
Contributor: Pallavi Krishna
grls..naa dosa batter recipe idigo.
Ingredients:
1 glass urad dal
2 glasses Rice
1/2 glass chana dala..senaga pappu..
1/2 sp methi seeds..
fist ful of saabudaana..
Preparation:
1. soak all of them for 6-8 hrs..and make a thick but smooth batter..antey pindi consistency shud be thick but texture shud be smooth..
2. add salt and let it ferment overnight..
3. bake dosas over med heat tawa..
4. By adding saabudaana..dosas get golden colour and hotel dosa taste..also dosa ghee tho vesina taste vasthundi saabudana tho..even if u make it with oil..
My dosa r a hit with every one... can try..
grls..naa dosa batter recipe idigo.
Ingredients:
1 glass urad dal
2 glasses Rice
1/2 glass chana dala..senaga pappu..
1/2 sp methi seeds..
fist ful of saabudaana..
Preparation:
1. soak all of them for 6-8 hrs..and make a thick but smooth batter..antey pindi consistency shud be thick but texture shud be smooth..
2. add salt and let it ferment overnight..
3. bake dosas over med heat tawa..
4. By adding saabudaana..dosas get golden colour and hotel dosa taste..also dosa ghee tho vesina taste vasthundi saabudana tho..even if u make it with oil..
My dosa r a hit with every one... can try..
Coconut Rice
1. Contributor:Priya Evani
Ingredients:
coconut milk - 1/2 can
rice - 2 cups
water - 4 cups
onions -2
ginger garlic paste - 1 tbsp
garam masala - 2 tsp
salt - to taste
bay leaf
Procedure:
1. take a pan and heat oil in it.
2. add bayleaf, onions and ginger garlic paste..cook until the raw smell is gome.
3. add garam masala,coconut milk,rice,salt and water.mix well...
4. cook covered until the rice is done stirring ocasionally(cause the rice will get burned easily)..
5. once the rice is 90% done,sim the stove and cook covered for another 5-10 more mins.
2. Contributor: supraja
Cocount rice cheyachu with coconut milk..
pan lo two and half spoons ghee thesukoni ghee lo dalchina chekka,yalakki,lavanga konchem smash chesi veyali..nextx one and half onlions slices ga cut vesi fry chesi pacchi batani veyali..next rice vesi 1 galss rice ki 2 glass coconut milk vesi cooker lo 3 visils vache varaku cook cheyali..(kavalante jeedi pappu vesukovachu)taste chala baguntundi..
Ingredients:
coconut milk - 1/2 can
rice - 2 cups
water - 4 cups
onions -2
ginger garlic paste - 1 tbsp
garam masala - 2 tsp
salt - to taste
bay leaf
Procedure:
1. take a pan and heat oil in it.
2. add bayleaf, onions and ginger garlic paste..cook until the raw smell is gome.
3. add garam masala,coconut milk,rice,salt and water.mix well...
4. cook covered until the rice is done stirring ocasionally(cause the rice will get burned easily)..
5. once the rice is 90% done,sim the stove and cook covered for another 5-10 more mins.
2. Contributor: supraja
Cocount rice cheyachu with coconut milk..
pan lo two and half spoons ghee thesukoni ghee lo dalchina chekka,yalakki,lavanga konchem smash chesi veyali..nextx one and half onlions slices ga cut vesi fry chesi pacchi batani veyali..next rice vesi 1 galss rice ki 2 glass coconut milk vesi cooker lo 3 visils vache varaku cook cheyali..(kavalante jeedi pappu vesukovachu)taste chala baguntundi..
Karapodi
Contributor: Chaitanya V
Ingredients:
redchillies-6or 7
curry leaves- 1/2 bunch
coriander seeds- handfull
jeera- 1sp
garlic- 2-3 cloves#
salt
oil-2 sp
Preparation:
karvepaku kadigi tadi lekunda cloth pyna dry cheyyali (if u do this it won't get spoilt for long time) next oil lo redchillies, curry leaves, corriander , jeera anni vakati taruvata okati fry chesi tiyyali. avi chalaga ayyaka mixi lo anni vesi salt kuda add chesi powder cheyyali. dinilo ghee kuda add cheukunte baguntundi kada.
Ingredients:
redchillies-6or 7
curry leaves- 1/2 bunch
coriander seeds- handfull
jeera- 1sp
garlic- 2-3 cloves#
salt
oil-2 sp
Preparation:
karvepaku kadigi tadi lekunda cloth pyna dry cheyyali (if u do this it won't get spoilt for long time) next oil lo redchillies, curry leaves, corriander , jeera anni vakati taruvata okati fry chesi tiyyali. avi chalaga ayyaka mixi lo anni vesi salt kuda add chesi powder cheyyali. dinilo ghee kuda add cheukunte baguntundi kada.
Karapodi
Contributor: Pallavi Krishna
Ingredients:
1 cup sanegapappu..chana dal
1 cup minnapappu...Urad dal
2 cups Palleelu..groundnuts
1 cups Nuvvulu..Til
1/2 cup alomonds(optional..only improves taste and calories..hee)
1/2 cup cashews(optional)
1 cup putnaalu..
red chillies as per tastes..
Jeera..approx 1/4 cup/
dry coconut 1/2 cocnut
salt as per taste..
Procedure:
Fry both dals together..with 1 t sp oil..
dry fry groundnuts..til..almonds..cashews..red cillies..Jeera..
make fine powder of all the ingrediants...
nenu quanty andaaz tho vesthaa..mee kosam measures raasaanu..sso try with smaller cup or half qty first..and adjust ingredients next time if required..
This podi tastes good with Idli dosa..als can be used in some curries..like..brinjal.capsicumn..bhendi..dondakaya..s try..
Ingredients:
1 cup sanegapappu..chana dal
1 cup minnapappu...Urad dal
2 cups Palleelu..groundnuts
1 cups Nuvvulu..Til
1/2 cup alomonds(optional..only improves taste and calories..hee)
1/2 cup cashews(optional)
1 cup putnaalu..
red chillies as per tastes..
Jeera..approx 1/4 cup/
dry coconut 1/2 cocnut
salt as per taste..
Procedure:
Fry both dals together..with 1 t sp oil..
dry fry groundnuts..til..almonds..cashews..red cillies..Jeera..
make fine powder of all the ingrediants...
nenu quanty andaaz tho vesthaa..mee kosam measures raasaanu..sso try with smaller cup or half qty first..and adjust ingredients next time if required..
This podi tastes good with Idli dosa..als can be used in some curries..like..brinjal.capsicumn..bhendi..dondakaya..s try..
Jeedipappu Munakada Curry
Contributor: NNV
Ingredients:
Cut jeedipappu(not whole)
munakada few of them (frozen is good enough)
onions cut
chillies
garlic
red cillies
lil jeera
curry leave
salt
chilli powder
termeric
very lil garam masala
Procedure:
Step1: Soak Cashews for 1 hour
Step2: cook the Cashews in water for 15 to 20 mins , drain the water and keep them aside
Step3: Fry jeera, curry leaves , crushed garlic,and red chillies first in oil, and then put onions, cook on low flame so that the oinions are cooked real nice(should not totally fry them, otherwise gravy raadu).
put the Cashews and cook for some time and add Munakada and let it cook for sometime (cook until the munakada is cooked, or u can steam manakada in microwave before u put them )
Add salt, chilli powder, termeric, garam masala and cook for sometime.
Additionally: if you want u can add very lil heavy cream and tomato puree in the curry
-------------- and add some coriander leaves.
Ingredients:
Cut jeedipappu(not whole)
munakada few of them (frozen is good enough)
onions cut
chillies
garlic
red cillies
lil jeera
curry leave
salt
chilli powder
termeric
very lil garam masala
Procedure:
Step1: Soak Cashews for 1 hour
Step2: cook the Cashews in water for 15 to 20 mins , drain the water and keep them aside
Step3: Fry jeera, curry leaves , crushed garlic,and red chillies first in oil, and then put onions, cook on low flame so that the oinions are cooked real nice(should not totally fry them, otherwise gravy raadu).
put the Cashews and cook for some time and add Munakada and let it cook for sometime (cook until the munakada is cooked, or u can steam manakada in microwave before u put them )
Add salt, chilli powder, termeric, garam masala and cook for sometime.
Additionally: if you want u can add very lil heavy cream and tomato puree in the curry
-------------- and add some coriander leaves.
Kakarakaya Karam
1. Contributor: YRK
Ingredients:
Kakarakaya - 4
Onion : 2 medium
grated cocunut : 1 cup
Jeera: 1 spoon
mustard :half spoon:
Garlic : 2
Tamarind : 1 small lemon size
chilli powder : 2-3 spoons (kastha ekkuva padthundi)
Procedure:
1. First kakarakaya half ga slit chesi malli addanga cut cheskovali ( u will get 4 pieces) . put in water , add tamarind , haldi and boil it for 10-15 mins . challaga ayyaka water antha squeez chesi pakka pettukondi .
2. deep fry these kakarakaya pices in oil and keep it a side.
3. Next oil lo finely chopped oions vesi baga fry cheyali and then grind grated coconut , jeera , garlic , mustard and chilli powder . Add this mixture to the onions and fry it for few mins . then add kakarakaya , mix it and put the lid for 5 mins on low flame
2. Contributor: Sirisha
this is how i make kakarakaya karam
First remove seeds and apply some salt on the inside and let it sit for few minutes around 30 minutes. Then when you try to squeeze kakarakaya will go out some water. Then cut them into one inch pieces and fry them in little oil. Make them almost crispy and keep them aside.
Second step make ullikaram with onions and karam.....In a wok add all the ingredients for seasoning and add ullikaram. Let it cook three fourths and then add these kakarakaya pieces and fry for 10 more minutes. hth
3. Contributor: ****B!/\/DI_I **
nenu ila chesthanu
- Wash the kekarakaya and slit lengthwise.
- Remove all the flesh from inside and make hollow.
- now oka bowl lo avi tesukono vatimeda light ga salt & pasupu koncham oka spoon kakarikayala meda challandi,let it be aside for 20 min.now garlic danchi andulo red chiili powder salt mix chesukovali kakarikayalo ppettadaniki.next now kakarikayalu gatiga water adulonunchi poyelaga pindandi. Deep fry them and keep aside. Now tayaru chesina vellipaya karam ...kakarikayalo fill chesukovali, koncham meda chalandi.
Ingredients:
Kakarakaya - 4
Onion : 2 medium
grated cocunut : 1 cup
Jeera: 1 spoon
mustard :half spoon:
Garlic : 2
Tamarind : 1 small lemon size
chilli powder : 2-3 spoons (kastha ekkuva padthundi)
Procedure:
1. First kakarakaya half ga slit chesi malli addanga cut cheskovali ( u will get 4 pieces) . put in water , add tamarind , haldi and boil it for 10-15 mins . challaga ayyaka water antha squeez chesi pakka pettukondi .
2. deep fry these kakarakaya pices in oil and keep it a side.
3. Next oil lo finely chopped oions vesi baga fry cheyali and then grind grated coconut , jeera , garlic , mustard and chilli powder . Add this mixture to the onions and fry it for few mins . then add kakarakaya , mix it and put the lid for 5 mins on low flame
2. Contributor: Sirisha
this is how i make kakarakaya karam
First remove seeds and apply some salt on the inside and let it sit for few minutes around 30 minutes. Then when you try to squeeze kakarakaya will go out some water. Then cut them into one inch pieces and fry them in little oil. Make them almost crispy and keep them aside.
Second step make ullikaram with onions and karam.....In a wok add all the ingredients for seasoning and add ullikaram. Let it cook three fourths and then add these kakarakaya pieces and fry for 10 more minutes. hth
3. Contributor: ****B!/\/DI_I **
nenu ila chesthanu
- Wash the kekarakaya and slit lengthwise.
- Remove all the flesh from inside and make hollow.
- now oka bowl lo avi tesukono vatimeda light ga salt & pasupu koncham oka spoon kakarikayala meda challandi,let it be aside for 20 min.now garlic danchi andulo red chiili powder salt mix chesukovali kakarikayalo ppettadaniki.next now kakarikayalu gatiga water adulonunchi poyelaga pindandi. Deep fry them and keep aside. Now tayaru chesina vellipaya karam ...kakarikayalo fill chesukovali, koncham meda chalandi.
Tomato Masala Curry
Contributor: Pallavi Krishna
Procedure:
take whole tomatoes..need to be firm but ripe too..cut off the top as a ilid..scoop out the pulp..slightly rub salt and keep aside..
take oil add masala (elachi..dalchini..laung..patta..shajeera..ginger garlic paste..chopped onions..green chillies..scooped out tomato pulp..pudina..coriander) saute..
dry fry 2 sp of ground nuts..2 sp of till and 4 inch piece of coconut..approx.. and make a powder..make a paste of this nd onions s after it cools..
take a wide pan..add oil..curry leaves..onion seeds.. add the ground masala paste..cook for few min..add salt. 1 sp sugar...and place the deseeded tomatoes and cover and cook for 5 min on low flame..
garnish with coriander..
Procedure:
take whole tomatoes..need to be firm but ripe too..cut off the top as a ilid..scoop out the pulp..slightly rub salt and keep aside..
take oil add masala (elachi..dalchini..laung..patta..shajeera..ginger garlic paste..chopped onions..green chillies..scooped out tomato pulp..pudina..coriander) saute..
dry fry 2 sp of ground nuts..2 sp of till and 4 inch piece of coconut..approx.. and make a powder..make a paste of this nd onions s after it cools..
take a wide pan..add oil..curry leaves..onion seeds.. add the ground masala paste..cook for few min..add salt. 1 sp sugar...and place the deseeded tomatoes and cover and cook for 5 min on low flame..
garnish with coriander..
Kakarakaya
Contributor: Pallavi Krishna
mana andhra style antey my mom makes..its yummy..
Method 1:
take 2-3 big size onins..for approx 1/4 kg kakara kaya..
make a paste of onions.. garlic..red chili powde..jeera..
cut bitter gourd into 2 inches pieces.. boil in sour buttermilk salt and haldi..drain.. deep fry these pieces in oil..
mana andhra style antey my mom makes..its yummy..
Method 1:
take 2-3 big size onins..for approx 1/4 kg kakara kaya..
make a paste of onions.. garlic..red chili powde..jeera..
cut bitter gourd into 2 inches pieces.. boil in sour buttermilk salt and haldi..drain.. deep fry these pieces in oil..
take another pan add oil..fry onion paste..till raw smell dissappears..
add bitter gourd pieces.. to this onion masala paste pan..add salt..let bth fry together for some time and remove from fire..
koncham oil ekkuva..but yummy..
Method 2:
cut edges. slightly scrape...make a slit..deseed..boil in sour buttermilk salt and haldi.. drain..
grate oinions..+jeera+ red chilli powder+ salt+ besan..2 sp oil..coriander..dry fry in a pan for 2 min..
add bitter gourd pieces.. to this onion masala paste pan..add salt..let bth fry together for some time and remove from fire..
koncham oil ekkuva..but yummy..
Method 2:
cut edges. slightly scrape...make a slit..deseed..boil in sour buttermilk salt and haldi.. drain..
grate oinions..+jeera+ red chilli powder+ salt+ besan..2 sp oil..coriander..dry fry in a pan for 2 min..
stuff this powder in slit bitter gourd and shallow fry on tawa or shallow frying pan till semi crisp or crisp..
Allapa kaya
Contributor: Pallavi Krishna
1/2 kg kaaram..lil less..approx 350gms..based on how hot ull eat..
1 kg salt
1/2 kg allam(ginger)
1/2 kg velluli..(garlic)
1.5 kg oil..nuvvula nooney..
jeera methi powder 2 tb spoons..
jeera mustard..few spoons/
clean ginger garlic and grind to smooth paste...
take half qty of oil heat ..add jeera..mustard..after they spltter..add ginger garlic paste..let it fry on slow flame..for 5-8 min
( u need to take a very big vessel for this..as ginger garlic paste overflows while frying..)
let it cool..
add kaaram..salt.jeera methi powder.to this cooled paste..add pieces..store in a jar..
heat remaining oil..let it cool and add to the pickle..yummy allapa kaya is ready
hope this was help ful ...
1/2 kg kaaram..lil less..approx 350gms..based on how hot ull eat..
1 kg salt
1/2 kg allam(ginger)
1/2 kg velluli..(garlic)
1.5 kg oil..nuvvula nooney..
jeera methi powder 2 tb spoons..
jeera mustard..few spoons/
clean ginger garlic and grind to smooth paste...
take half qty of oil heat ..add jeera..mustard..after they spltter..add ginger garlic paste..let it fry on slow flame..for 5-8 min
( u need to take a very big vessel for this..as ginger garlic paste overflows while frying..)
let it cool..
add kaaram..salt.jeera methi powder.to this cooled paste..add pieces..store in a jar..
heat remaining oil..let it cool and add to the pickle..yummy allapa kaya is ready
hope this was help ful ...
Avakai
Contributor: Pallavi Krishna
15 mangoes..med size..
1/2 kg kaaram
1/2 kg aaava podi
1.5 kg oil..nuvvula nooney
50 gms methi
hing 1 tb sp...optional.
1 kg salt
(hint: salt nd kaaram same in measure.not in wght...)
mix kaaram..salt..aava podi..hing..methi..half oil and add pieces..store in a jar and pour remainingt oil over it..oil shud not be heated or boiled..pacchi nooney..
15 mangoes..med size..
1/2 kg kaaram
1/2 kg aaava podi
1.5 kg oil..nuvvula nooney
50 gms methi
hing 1 tb sp...optional.
1 kg salt
(hint: salt nd kaaram same in measure.not in wght...)
mix kaaram..salt..aava podi..hing..methi..half oil and add pieces..store in a jar and pour remainingt oil over it..oil shud not be heated or boiled..pacchi nooney..
Trifle Pudding
Contributor: Sriharsha
idi chala simple version:
Ingredients:
vanilla or fuit cake
1 pk strawberry/ cherry jelly
1 pk vanilla pudding mix
fruits and nuts of your choice
Procedure:
1. crumble the cake and keep it aside.
2. Mix the pudding mix in 3 cups of milk (box meeda 2 cups ani untundi but you can add 3 cups) add fruits and nuts.
3. mix the jelly as per the instructions
4. now layer crumbled cake then pudding +fruit mixture and them pour the mixed jelly and let the jelly set. glass tray ayithe anni layers kanipisthu baguntundi.
idi chala simple version:
Ingredients:
vanilla or fuit cake
1 pk strawberry/ cherry jelly
1 pk vanilla pudding mix
fruits and nuts of your choice
Procedure:
1. crumble the cake and keep it aside.
2. Mix the pudding mix in 3 cups of milk (box meeda 2 cups ani untundi but you can add 3 cups) add fruits and nuts.
3. mix the jelly as per the instructions
4. now layer crumbled cake then pudding +fruit mixture and them pour the mixed jelly and let the jelly set. glass tray ayithe anni layers kanipisthu baguntundi.
Idly Kurma
Contributor: KavyaNaimish
U can have it as it is...Its like snack..but named as kurma..dont know the history behind it..
1. Oil lo talimpu(jeera,mustard,channa dal,urad dal,curry leaves,hinge,red n green chillies,turmeric,finely chopped onions) vesukoni baaga fry cheyali.
2. Idly ni 4-8 pieces go cut chesi vunchukondi.
3. talimpu fry ayyaka,tamrind juice(depends on num of idly u take) n salt n little sugar veyali
4. karam saripokapothe u can add little chilli pwd.
5. tamrind juice baaga boil ayyaka idly pieces vesi mix cheyali..oo 5 mins vunchi last lo koncham coriander leaves tho garnish cheyandi...
Serve it hot..pulla pulla ga bhale vuntundi..
ee dish lo koncham onion ekkuva vuntene baaguntaayi...
Any doubts adagandi chebutha
U can have it as it is...Its like snack..but named as kurma..dont know the history behind it..
1. Oil lo talimpu(jeera,mustard,channa dal,urad dal,curry leaves,hinge,red n green chillies,turmeric,finely chopped onions) vesukoni baaga fry cheyali.
2. Idly ni 4-8 pieces go cut chesi vunchukondi.
3. talimpu fry ayyaka,tamrind juice(depends on num of idly u take) n salt n little sugar veyali
4. karam saripokapothe u can add little chilli pwd.
5. tamrind juice baaga boil ayyaka idly pieces vesi mix cheyali..oo 5 mins vunchi last lo koncham coriander leaves tho garnish cheyandi...
Serve it hot..pulla pulla ga bhale vuntundi..
ee dish lo koncham onion ekkuva vuntene baaguntaayi...
Any doubts adagandi chebutha
Sooji Halwa
Contributor: Jyothi Kukunuri
1) Sooji Halwa nenu ila chesthanu.
2) 1 cup suji ni first oka tea spoon nethi lo vesi fry cheyyali.
3) Tharvatha 1 cup suji ki 2cups water posi water baga boil ayyaka suji ni kodhi kodhiga vesthu vundalu lekunda kalapettali. Flame shuld b LOW at this stage.
4) Suji gattibaddaka 1 cup sugar kooda vesi kalapettali.
5) Final ga konchem neyyi vesi dhimpali.
6) Then garnish with cashews and kismiss.
1) Sooji Halwa nenu ila chesthanu.
2) 1 cup suji ni first oka tea spoon nethi lo vesi fry cheyyali.
3) Tharvatha 1 cup suji ki 2cups water posi water baga boil ayyaka suji ni kodhi kodhiga vesthu vundalu lekunda kalapettali. Flame shuld b LOW at this stage.
4) Suji gattibaddaka 1 cup sugar kooda vesi kalapettali.
5) Final ga konchem neyyi vesi dhimpali.
6) Then garnish with cashews and kismiss.
Sabudana Pakoda
Contributor: Kalyani Polishetty
Method:
saggubiyyam nu buttermilk lo(majjiga) night antha nanapettandi,but majjiga lo eekkva water kalapavaddu..koncham majjiga chikkaga chyandi.....mornig or evening.. deni lo oninons,salt,redchill powder, rice flour vesi kalapandi..water add cheyyakodadhu...water kalipete oil baga pelustundi... ee dough mysor bonda ki kalepe dough laa vundali..mysor bonda ela vestamu ala oil lo deep fry cheyyandi..chala baguntundi..oil koda eekkva pelchadu...nennu try chesanu..bagundi..evening sancks laa baguntundi...
Method:
saggubiyyam nu buttermilk lo(majjiga) night antha nanapettandi,but majjiga lo eekkva water kalapavaddu..koncham majjiga chikkaga chyandi.....mornig or evening.. deni lo oninons,salt,redchill powder, rice flour vesi kalapandi..water add cheyyakodadhu...water kalipete oil baga pelustundi... ee dough mysor bonda ki kalepe dough laa vundali..mysor bonda ela vestamu ala oil lo deep fry cheyyandi..chala baguntundi..oil koda eekkva pelchadu...nennu try chesanu..bagundi..evening sancks laa baguntundi...
Chilly Idly
Contributor: Anupama Juturu
nenu leftover idliestho Chilly Idly chesthanu.
Method:
1. Cut idlis into 4 pieces and deep fry them in oil until they are golden brown.
2. Oka pedda woklo 1 spoon oil vesi 2 endu mirchi lightga fry chstanu.
3. Tharvatha 2 tbspoons tomato puree, 1/2 spoon erra karam, 1 spoon chilli-garlic sauce, 1 spoon soy sauce vesi - oka minute tharvatha fried idlis vesi - baga kalabedtahnu and salt.
4. last minute theesemundhu - 1 sprig spring onion (scallion) vesi theesesthanu!!
nenu leftover idliestho Chilly Idly chesthanu.
Method:
1. Cut idlis into 4 pieces and deep fry them in oil until they are golden brown.
2. Oka pedda woklo 1 spoon oil vesi 2 endu mirchi lightga fry chstanu.
3. Tharvatha 2 tbspoons tomato puree, 1/2 spoon erra karam, 1 spoon chilli-garlic sauce, 1 spoon soy sauce vesi - oka minute tharvatha fried idlis vesi - baga kalabedtahnu and salt.
4. last minute theesemundhu - 1 sprig spring onion (scallion) vesi theesesthanu!!
Nune Vankaya
Contributor: Sriharsha
Ingredients:
cinnamon - 1 inch piece
cloves - 4
coriander seeds - 3 tbsps
garlic - 3 cloves
onions - 2 big
grated coconut - 2 tbsps
chilli powder - 2-3 tbsps (adjust to ur taste)
salt - per ur taste
turmeric - a pinch
tamarind paste - 2 tbsps
brinjal - 6
oil
Method:
1. fry all dry masalas (without oil) and powder them.
2. mix it with finely chopped onions, crushed garlic, chilli powder, salt, turmeric, coconut and tamarind paste.
3. stuff this mixture into the brinjals. heat oil (oil koncham ekkuve padutundi) and fry the brinjals in that oil (maree deep fry kadu kani almost alane untundi).
4. Add the remaining onion mixture. turn the brinjals in between to fry on both sides. let it fry till its completely cooked and oil floats on top !
nenu quantities random ga cheppesanu adjust per ur taste....
Ingredients:
cinnamon - 1 inch piece
cloves - 4
coriander seeds - 3 tbsps
garlic - 3 cloves
onions - 2 big
grated coconut - 2 tbsps
chilli powder - 2-3 tbsps (adjust to ur taste)
salt - per ur taste
turmeric - a pinch
tamarind paste - 2 tbsps
brinjal - 6
oil
Method:
1. fry all dry masalas (without oil) and powder them.
2. mix it with finely chopped onions, crushed garlic, chilli powder, salt, turmeric, coconut and tamarind paste.
3. stuff this mixture into the brinjals. heat oil (oil koncham ekkuve padutundi) and fry the brinjals in that oil (maree deep fry kadu kani almost alane untundi).
4. Add the remaining onion mixture. turn the brinjals in between to fry on both sides. let it fry till its completely cooked and oil floats on top !
nenu quantities random ga cheppesanu adjust per ur taste....
Palak Chicken
1. Contributor: Anupama Juturu
I got this recipe for different communiy for palak chicken
Ingredients:
Chicken leg pieces or drumsticks - 1/2 kg
Spinach (palak) - 1 bunch ( cleaned and cut)
Onions - 2 (sliced)
Tomatoes - 3 (chopped into small cubes)
Ginger - 1 big piece (julienned)
Garlic - 5-6 cloves (crushed)
Cinnamon - 1 medium sized stick
Cloves - 2
Star anise - 2
Nutmeg - 1/4 teaspoon (powdered)
Curry leaves - a handful
mustard seeds - 1/2 teaspoon
Chillie powder - to taste
Coriander powder - 1 dessert spoon
turmeric powder - 1/2 teaspoon
garam masala - 1/2 teaspoon
Procedure:
1. Heat a tablespoon of oil in a pressure pan.
2. Add and crackle the mustard seeds.
3. Add the cinnamon, cloves, star anise and nutmeg.
4. Saute lightly , add ginger and garlic. Saute till golden brown.
5. Add the sliced onions, green chillies and curry leaves. once brown add the tomatoes.
6. When the tomatoes are cooked well add the spinach and saute for 2 minutes.
7. Add chillie powder, turmeric powder, coriander powder and garam masala.
8. Add the chicken and cook on slow flame with the lid on.
9. Stir inbetween and cook till chicken is done. Add salt to taste.
2. Contributor: ܧhå
Maamulu chicken kura laaga nee, but at the end, when chicken is almost cooked, I add chopped spinach. about 1 1/2 lbs. chicken 6oz spinach saripotundhi.
Also, I made it couple of time and both times I used little bit of yogurt.
may be I will give you a quick recipe. I like to marinate meat, so I marinate chicken (I get whole chicken and cut it into pieces) with about 1/4 cup yogurt, chili powder and salt. At least 30 minutes anna marinate chesta.
Oil vesi, saute onion, then add ginger garlic paste and saute.. coriander powder, little bit of chili powder, garam masala, salt, turmeric, and mix well.. then add tomatoes and cook for a few minutes. Then add chicken and cook until almost done. Then add spinach and cook for 4-5 minutes until spinach is cooked. Remove the cover and cook until all the juices are evaporated. Koncham dry kaavalantee, fry it a little long.
Kontamandi spinach ni blanch chesi, puree chesi vastaaru and that will be all green. maa intli appetizing color lekapothe, evaru tinaru, even if it tastes great. Andukane, I add chopped spinach.
HTH
I got this recipe for different communiy for palak chicken
Ingredients:
Chicken leg pieces or drumsticks - 1/2 kg
Spinach (palak) - 1 bunch ( cleaned and cut)
Onions - 2 (sliced)
Tomatoes - 3 (chopped into small cubes)
Ginger - 1 big piece (julienned)
Garlic - 5-6 cloves (crushed)
Cinnamon - 1 medium sized stick
Cloves - 2
Star anise - 2
Nutmeg - 1/4 teaspoon (powdered)
Curry leaves - a handful
mustard seeds - 1/2 teaspoon
Chillie powder - to taste
Coriander powder - 1 dessert spoon
turmeric powder - 1/2 teaspoon
garam masala - 1/2 teaspoon
Procedure:
1. Heat a tablespoon of oil in a pressure pan.
2. Add and crackle the mustard seeds.
3. Add the cinnamon, cloves, star anise and nutmeg.
4. Saute lightly , add ginger and garlic. Saute till golden brown.
5. Add the sliced onions, green chillies and curry leaves. once brown add the tomatoes.
6. When the tomatoes are cooked well add the spinach and saute for 2 minutes.
7. Add chillie powder, turmeric powder, coriander powder and garam masala.
8. Add the chicken and cook on slow flame with the lid on.
9. Stir inbetween and cook till chicken is done. Add salt to taste.
2. Contributor: ܧhå
Maamulu chicken kura laaga nee, but at the end, when chicken is almost cooked, I add chopped spinach. about 1 1/2 lbs. chicken 6oz spinach saripotundhi.
Also, I made it couple of time and both times I used little bit of yogurt.
may be I will give you a quick recipe. I like to marinate meat, so I marinate chicken (I get whole chicken and cut it into pieces) with about 1/4 cup yogurt, chili powder and salt. At least 30 minutes anna marinate chesta.
Oil vesi, saute onion, then add ginger garlic paste and saute.. coriander powder, little bit of chili powder, garam masala, salt, turmeric, and mix well.. then add tomatoes and cook for a few minutes. Then add chicken and cook until almost done. Then add spinach and cook for 4-5 minutes until spinach is cooked. Remove the cover and cook until all the juices are evaporated. Koncham dry kaavalantee, fry it a little long.
Kontamandi spinach ni blanch chesi, puree chesi vastaaru and that will be all green. maa intli appetizing color lekapothe, evaru tinaru, even if it tastes great. Andukane, I add chopped spinach.
HTH
Tamarind Paste ~ Chintha Gujju
Contributor: Pallavi Krishna
Method 1:
boil tamarind and salt 2:1 ratio in pressure cooker with water..tamarind shud almost get immersed....after its cooled...run in mixer..take out all kachada..and store in air tight containers..pref in fridge..
Method 2: if tamarind is costly..
4 kgs tomatoes..1 kg tamarind.1 kg salt..(no water)..cut tomatoes to small pieces..and take all 3 tamarind..salt and tomatoes in a big vessel and let it boil till all the tomato jiuce thickens..cool...run thru mixer and take out kachada..and store in containers..
we do not need water for second procedure..Tase emi thedaa vundadu..tomatoes add chesi nanduku..
also now doc are advising not to take too much of tamarind..so I make 2nd type for myself here in INDIA..
Method 1:
boil tamarind and salt 2:1 ratio in pressure cooker with water..tamarind shud almost get immersed....after its cooled...run in mixer..take out all kachada..and store in air tight containers..pref in fridge..
Method 2: if tamarind is costly..
4 kgs tomatoes..1 kg tamarind.1 kg salt..(no water)..cut tomatoes to small pieces..and take all 3 tamarind..salt and tomatoes in a big vessel and let it boil till all the tomato jiuce thickens..cool...run thru mixer and take out kachada..and store in containers..
we do not need water for second procedure..Tase emi thedaa vundadu..tomatoes add chesi nanduku..
also now doc are advising not to take too much of tamarind..so I make 2nd type for myself here in INDIA..
Sprouting
Tip 1:
Contributor: Pallavi Krishna
step 1 : soak moon in the morn..
step 2 wash n drain them in night.spred them on plate or cloth and let them dry..
step 3 next morn..wrapthem in thick cloth..slightly dampened.and store in a air tight box..
step 4 by eve sprouts are ready..if u want them longer..let them remain till next mor..
*******************************************************
Tip 2:
Contributor: Radha
nenu rooju chestunannu only Channa, pesalu........rendu kadigi, munigatam kanna double water vesi....naana pettali......overnight.....
next day morning water teesesi oka cottoncloth lo katti pettali.....inka water tagala kunda....evening ki koncham molakalu vasthaye.....appudu tinachu kaani next day morning ki full baaga vasthaye molakalu......
hope this helps u
3. Contributor: Madhuri ................ Soak chesina vaatini hot box lo pettandi .... Baga vastayee sprouts
4. Contributor: Sravanthi Suresh i make sprouts every week... here is what i do... i get about 1.5 to 2 inch long molakalu
i soak all the seeds before coming to work (pesarlu, alasandhalu, senagalu anni separate)... night antey around 13 to 14 hrs tharuvatha i wash them for about 2 to 3 times and then wrap in a clean cloth (i use old baniyans soft ga vutnayi kadha), oka colander lo first oka mutalo vunnavi pettesi cloth lo spread chesi i just make sure that the seeds are covered inside the cloth and touches the cloth as well... ila okadhani payina inkokati three pedtha... around 36 to 48 hours lo avvanni oka airtight box loki transfer chesi i store them in fridge... they stay fresh for 5 days (mon - fri)... ivvi maa daily breakfast
veelayithey next time pics theesi share chestha... but cloth works fine... summer ayithey i use sprout maker kaani winter lo sprout maker lo molakalu half inch vasthunnayi anthey andukey shifted to our old routine... thadi gudda avasaram ledhu... ginjalaki vunna thadi saripthundhi... also ikkada kabatti i leave it for 36 to 48 hours but mana deggara 24 hours should be fine emo or less than that... sprouts ravali antey manchi velthuru and air circulation vundali...
make sure that you wrap the seeds in different cloths... anni okechota pedtha padavuthayi...
hope this helps...
5. Contributor: Navya Ganesh Cheppedi silly anipinchachu okkasari try chesi choodandi neu aithey ela chestha...Wash and soak whole moong for 24 hrs and then drain water complete and leave aside...Next day ki u will get sprouts ...I DNT tie in any cloth naaku kooda manchiga vasthaai molakalu...nenu okka week saripada chesi pettukunta..
Contributor: Pallavi Krishna
step 1 : soak moon in the morn..
step 2 wash n drain them in night.spred them on plate or cloth and let them dry..
step 3 next morn..wrapthem in thick cloth..slightly dampened.and store in a air tight box..
step 4 by eve sprouts are ready..if u want them longer..let them remain till next mor..
*******************************************************
Tip 2:
Contributor: Radha
nenu rooju chestunannu only Channa, pesalu........rendu kadigi, munigatam kanna double water vesi....naana pettali......overnight.....
next day morning water teesesi oka cottoncloth lo katti pettali.....inka water tagala kunda....evening ki koncham molakalu vasthaye.....appudu tinachu kaani next day morning ki full baaga vasthaye molakalu......
hope this helps u
3. Contributor: Madhuri ................ Soak chesina vaatini hot box lo pettandi .... Baga vastayee sprouts
4. Contributor: Sravanthi Suresh i make sprouts every week... here is what i do... i get about 1.5 to 2 inch long molakalu
i soak all the seeds before coming to work (pesarlu, alasandhalu, senagalu anni separate)... night antey around 13 to 14 hrs tharuvatha i wash them for about 2 to 3 times and then wrap in a clean cloth (i use old baniyans soft ga vutnayi kadha), oka colander lo first oka mutalo vunnavi pettesi cloth lo spread chesi i just make sure that the seeds are covered inside the cloth and touches the cloth as well... ila okadhani payina inkokati three pedtha... around 36 to 48 hours lo avvanni oka airtight box loki transfer chesi i store them in fridge... they stay fresh for 5 days (mon - fri)... ivvi maa daily breakfast
veelayithey next time pics theesi share chestha... but cloth works fine... summer ayithey i use sprout maker kaani winter lo sprout maker lo molakalu half inch vasthunnayi anthey andukey shifted to our old routine... thadi gudda avasaram ledhu... ginjalaki vunna thadi saripthundhi... also ikkada kabatti i leave it for 36 to 48 hours but mana deggara 24 hours should be fine emo or less than that... sprouts ravali antey manchi velthuru and air circulation vundali...
make sure that you wrap the seeds in different cloths... anni okechota pedtha padavuthayi...
hope this helps...
5. Contributor: Navya Ganesh Cheppedi silly anipinchachu okkasari try chesi choodandi neu aithey ela chestha...Wash and soak whole moong for 24 hrs and then drain water complete and leave aside...Next day ki u will get sprouts ...I DNT tie in any cloth naaku kooda manchiga vasthaai molakalu...nenu okka week saripada chesi pettukunta..
Fried Icecream
Contributor: Amu Gade
This is how I do it girls....mana patisserie experience vala manam nerchukunna koni tips vaadi ee recipe follow avuta...fool proof recipe....so try it out......
Procedure:
1. Use plain Icecream like vanilla, pistachio, chocolate (in order words factory mass produced)......DONOT USE Gelatos( fruit extract +Cream based icecreams which are donot work out well)...
2. make tight scoops...place them in a plate dusted thinly with super fine sugar (caster sugar) and set them in the freezer so that they set hard...ante gati bantulu laaga undali....the reason we do this is to make sure that Ice cream balls dont break up once kept in oil...
3. Make a batter of just egg yolks ixed a lil milk or cream(vegetarians can make it just thickened cream).... The following steps should be done very quickly...take out the ice cream balls from the freezer....firstly roll the ice cream balls in some plain flour then dip in egg yolk mix(or just cream)...and quickly roll them in DESSICATED COCONUT(coconut shd be dry not fresh...it not it will burn)...
4. You should heat oil to very hot temp(abt 200*C or 400*F)...fry the coconut covered icecream balls for a couple of minutes or until golden brown...and drain them on absorbent paper and serve them hot with a lil chocolate or caramel sauce...you can also serve with a fruit coulis(fresh pureed fruits...like raspberry coulis etc)..
Hope the procedure is clear...
Variations:
You could soften the icecream and add crushed biscuits(any flavour) or corn or wheat flakes and mix it thoroughly...then roll them into balls and set and follow the same crumbig procedure given above....
another variation is you could add coconut cream to the plain icecream and make balls to set hard...
hope this helps gals....let me know if you need any other clarification...
Enjoy...
This is how I do it girls....mana patisserie experience vala manam nerchukunna koni tips vaadi ee recipe follow avuta...fool proof recipe....so try it out......
Procedure:
1. Use plain Icecream like vanilla, pistachio, chocolate (in order words factory mass produced)......DONOT USE Gelatos( fruit extract +Cream based icecreams which are donot work out well)...
2. make tight scoops...place them in a plate dusted thinly with super fine sugar (caster sugar) and set them in the freezer so that they set hard...ante gati bantulu laaga undali....the reason we do this is to make sure that Ice cream balls dont break up once kept in oil...
3. Make a batter of just egg yolks ixed a lil milk or cream(vegetarians can make it just thickened cream).... The following steps should be done very quickly...take out the ice cream balls from the freezer....firstly roll the ice cream balls in some plain flour then dip in egg yolk mix(or just cream)...and quickly roll them in DESSICATED COCONUT(coconut shd be dry not fresh...it not it will burn)...
4. You should heat oil to very hot temp(abt 200*C or 400*F)...fry the coconut covered icecream balls for a couple of minutes or until golden brown...and drain them on absorbent paper and serve them hot with a lil chocolate or caramel sauce...you can also serve with a fruit coulis(fresh pureed fruits...like raspberry coulis etc)..
Hope the procedure is clear...
Variations:
You could soften the icecream and add crushed biscuits(any flavour) or corn or wheat flakes and mix it thoroughly...then roll them into balls and set and follow the same crumbig procedure given above....
another variation is you could add coconut cream to the plain icecream and make balls to set hard...
hope this helps gals....let me know if you need any other clarification...
Enjoy...
Fried Icecream
Contributor:
Ingredients:
1. mix 1 cup of bread crumbs and 1 cup desicatted coconut powder
2. 3 egg whites
3. round scoops of vanilla icecream
Procedure:
1. icecream ni round scoops ga chesukunaka dip it all over in egg whites then immediately roll it in bread crumb and cocnut mixture then wrap it in clingfoil and freeze it
2. after 1 day repeat the same process ante this is second coat anamata if u want u can make a 3rd coat remeber that these balls need to be very hard because methaga u cant make them
3. then after its frozed for 2 days chala vedi oil lo extreme hot unde laga chusukoni fry this boild until its brown colour. one more thing pan lo oil ball munigipoyentha undali lekapothe atu itu tipalsi vasthundi aa process lo ball virigipoye chance undi so b careful entha fast ga ayithe antha fast ga tese danki try cheyanki and also remeber it shld be crispy so oil entha hot ga unte idi antha possible
hope u get it
Ingredients:
1. mix 1 cup of bread crumbs and 1 cup desicatted coconut powder
2. 3 egg whites
3. round scoops of vanilla icecream
Procedure:
1. icecream ni round scoops ga chesukunaka dip it all over in egg whites then immediately roll it in bread crumb and cocnut mixture then wrap it in clingfoil and freeze it
2. after 1 day repeat the same process ante this is second coat anamata if u want u can make a 3rd coat remeber that these balls need to be very hard because methaga u cant make them
3. then after its frozed for 2 days chala vedi oil lo extreme hot unde laga chusukoni fry this boild until its brown colour. one more thing pan lo oil ball munigipoyentha undali lekapothe atu itu tipalsi vasthundi aa process lo ball virigipoye chance undi so b careful entha fast ga ayithe antha fast ga tese danki try cheyanki and also remeber it shld be crispy so oil entha hot ga unte idi antha possible
hope u get it
Bhendi Curry
Contributor: Pallavi
nenu idi try chesthaa..evry1 loves it..
Procedure:
1. 1-2 small onions..red chilli powder..jeera..few garlic pod..grind to paste. add salt chopped coriander
2. wash bhendi wipe it..and slit vertically..
3. onion masala paste ni bhendi lo petti dosa pan kani shallow frying pan lo kaani.. oil vesi few bhendis at a time petti....spoon tho thipputhoo.aall sides golden brown gaa vachhevaraku fry cheyyali..
4. idi hot rice..roti..or dal rice to superb..
5. baaga cripy gaa fry chesthey can be used as snacks too.. try this
nenu idi try chesthaa..evry1 loves it..
Procedure:
1. 1-2 small onions..red chilli powder..jeera..few garlic pod..grind to paste. add salt chopped coriander
2. wash bhendi wipe it..and slit vertically..
3. onion masala paste ni bhendi lo petti dosa pan kani shallow frying pan lo kaani.. oil vesi few bhendis at a time petti....spoon tho thipputhoo.aall sides golden brown gaa vachhevaraku fry cheyyali..
4. idi hot rice..roti..or dal rice to superb..
5. baaga cripy gaa fry chesthey can be used as snacks too.. try this
Bhendi Masala Curry
Contributor: Sravanthi (UK)
nenu bendi masala cooker to chestha...
Ingredients:
1. first equal quantity of roasted pallila podi, nuvvula podi and kobbari podi mix chesukoni pettukondi... if you want you can add little bit of roasted dhaniyala podi too...
2. onion thin ga slice chesukondi
3. curry leaves meeku ishtam ayithey
4. bendakayalu manchiga kadigi thudichi nenu half chesi slit chestha vatini
Procedure:
1. seasoning lo add ginger garlic paste, then curry leaves, then onion, avvi manchiga fry ayyakka add sliced bendakaya...
2. avvi koncham stickiness thaggaka, pasupu, karam, koncham sugar for taste, and payina cheppina mix add cheyali...
3. avanni baaga mix chesaka nenu oka bowl lo pettesi cooker lo pettestha... flame low lo vunchi one whistle vachaka thesestha... appariki oil ooze avuthundhi...
4. malli motham mix chesi payina chopped coriander tho garnish chesestha... i love this masala curry...
Note:
1. maa ammamma bendakayani srividya cheppinattu slice chesesi thakkuva oil lo anni bendakayalu vesesi aa kadai payina water plate pedthundhi...
2. inka bendakayani regular lo thipputhu vuntundhi to make sure that everything is cooked inside out naaku antha opika ledhu kabatti cooker to pettestha maa amma version idhi
3. ee masala ki bendakaya place i also use dondakaya, vankaya, green peppers and beerakaya also... anni baguntayi but naa mood ni batti green chillies or red chilli powder use chestha...
naaku antha baaga explain cheyatam radhu so confuse chesi vuntey thittukovadhu plz.
nenu bendi masala cooker to chestha...
Ingredients:
1. first equal quantity of roasted pallila podi, nuvvula podi and kobbari podi mix chesukoni pettukondi... if you want you can add little bit of roasted dhaniyala podi too...
2. onion thin ga slice chesukondi
3. curry leaves meeku ishtam ayithey
4. bendakayalu manchiga kadigi thudichi nenu half chesi slit chestha vatini
Procedure:
1. seasoning lo add ginger garlic paste, then curry leaves, then onion, avvi manchiga fry ayyakka add sliced bendakaya...
2. avvi koncham stickiness thaggaka, pasupu, karam, koncham sugar for taste, and payina cheppina mix add cheyali...
3. avanni baaga mix chesaka nenu oka bowl lo pettesi cooker lo pettestha... flame low lo vunchi one whistle vachaka thesestha... appariki oil ooze avuthundhi...
4. malli motham mix chesi payina chopped coriander tho garnish chesestha... i love this masala curry...
Note:
1. maa ammamma bendakayani srividya cheppinattu slice chesesi thakkuva oil lo anni bendakayalu vesesi aa kadai payina water plate pedthundhi...
2. inka bendakayani regular lo thipputhu vuntundhi to make sure that everything is cooked inside out naaku antha opika ledhu kabatti cooker to pettestha maa amma version idhi
3. ee masala ki bendakaya place i also use dondakaya, vankaya, green peppers and beerakaya also... anni baguntayi but naa mood ni batti green chillies or red chilli powder use chestha...
naaku antha baaga explain cheyatam radhu so confuse chesi vuntey thittukovadhu plz.
Bhendi Masala Curry
Contrubutor: Pavani
nenu bendi masala curry chestanu... adi konchem jagartha ga cheyyali
Procedure:
1. just urad dal and red chillies oil lo fry chesi salt vesi grind cheyyali ade masala
2. next talimpu vesukuni bendi niluvuga cut chesukuni veyyali
3. next plate muta vesi oil konchem ekkuva veyyandi bendi motham oil lo maggali
4. adi baga maggaka(boil) aa masala vesi koddiga tamarind juice(Very little) vesuko chala baguntundi...
nenu bendi masala curry chestanu... adi konchem jagartha ga cheyyali
Procedure:
1. just urad dal and red chillies oil lo fry chesi salt vesi grind cheyyali ade masala
2. next talimpu vesukuni bendi niluvuga cut chesukuni veyyali
3. next plate muta vesi oil konchem ekkuva veyyandi bendi motham oil lo maggali
4. adi baga maggaka(boil) aa masala vesi koddiga tamarind juice(Very little) vesuko chala baguntundi...
Bhendi Masala
Contributor: Srividya Hari
Method 1:
bendi ni annam udiketapudu thodima cut chesesi annam lo gucheseyyi avi annam tho paatu udukuthayi aa tharavatha vaatini slit chesi konchem salt and pepper vesi thinocchu chaala healthy and fiber kuda untundi ta!
Method 2:
bendi ni wash chesi thudichi, thodima theesesi niluvuga slit cheyyi akkada neeku nacchina edaina masala poosi shallow / deep fry cheyochu.
Masala: nenu usual ga masala ante
nuvvula podi - 1spoon
pappu podi - 1 spoon
dhaniya pwd - 1spoon
jeera pwd - 1 spoon
oil - 1/2 spoon
chilli pwd - 1/4 spoon
salt as reqd.
Tip:
inka konchem onion paste kuda vesi anni kalipesi aa paste ni bendakayala meeda both sides poosthanu avi fry chesthanu avi appetizer laaga kuda thinocchu konchem kothimeer jallukuni baguntundi.
oka vela rice lo thinali ante eat any other fry and dont forget to make pappu pulusu or rasam as a side... superr ga untundi. try cheyyi.
Method 1:
bendi ni annam udiketapudu thodima cut chesesi annam lo gucheseyyi avi annam tho paatu udukuthayi aa tharavatha vaatini slit chesi konchem salt and pepper vesi thinocchu chaala healthy and fiber kuda untundi ta!
Method 2:
bendi ni wash chesi thudichi, thodima theesesi niluvuga slit cheyyi akkada neeku nacchina edaina masala poosi shallow / deep fry cheyochu.
Masala: nenu usual ga masala ante
nuvvula podi - 1spoon
pappu podi - 1 spoon
dhaniya pwd - 1spoon
jeera pwd - 1 spoon
oil - 1/2 spoon
chilli pwd - 1/4 spoon
salt as reqd.
Tip:
inka konchem onion paste kuda vesi anni kalipesi aa paste ni bendakayala meeda both sides poosthanu avi fry chesthanu avi appetizer laaga kuda thinocchu konchem kothimeer jallukuni baguntundi.
oka vela rice lo thinali ante eat any other fry and dont forget to make pappu pulusu or rasam as a side... superr ga untundi. try cheyyi.
Veggie Pattie Burger
Contributor: Pavani
nenu cheppe recipe veggie pattie burger lo pettukovachu but bayata burger taste radu but it will be tasty....
Procedure:
1) potato 1, carrot ,cabbage, capsicum,beans,peas anni water lekunda cooker lo boil cheyyali ( i mean cooker lo water posi vessel lo only vegetables and little bit water) baga boil ayyaka full mash cheyyali (water poste palchaga ayipotadi)
2) onions fry chesi aa paste lo mix cheyyali...
3) danilo ginger garlic paste, chat masala, garam masala, chilli powder, salt, dhania powder koddiga corn flour and maida vesi ball vachettu chusukondi then danini ball ga chesi
4) bread crumbs powder lo aa ball dorlinchi pattie la chesi oil vesi pan meda two sides fry cheyyali...thats it..
nenu cheppe recipe veggie pattie burger lo pettukovachu but bayata burger taste radu but it will be tasty....
Procedure:
1) potato 1, carrot ,cabbage, capsicum,beans,peas anni water lekunda cooker lo boil cheyyali ( i mean cooker lo water posi vessel lo only vegetables and little bit water) baga boil ayyaka full mash cheyyali (water poste palchaga ayipotadi)
2) onions fry chesi aa paste lo mix cheyyali...
3) danilo ginger garlic paste, chat masala, garam masala, chilli powder, salt, dhania powder koddiga corn flour and maida vesi ball vachettu chusukondi then danini ball ga chesi
4) bread crumbs powder lo aa ball dorlinchi pattie la chesi oil vesi pan meda two sides fry cheyyali...thats it..
Pachi Pulusu
Contributor:
Ingredients:
1. take around 5-6 garlic pods
2. coriander 6 stems
3. jeera 1 tbsp
4. mustard seeds
5. tamarind
6. turmeric
7. green chillies
8. salt
9. curry leaves
Procedure:
1. first oka 4 garlic inka jeera mash chesukovali then take thinly sliced chillies and mix it with salt and add both these to water
2. then make talimpu oil +mustard seeds +jeera + thinly sliced garlic + curry leaves + turmeric
3. add this to tamarind water then add chopped coriander
Ingredients:
1. take around 5-6 garlic pods
2. coriander 6 stems
3. jeera 1 tbsp
4. mustard seeds
5. tamarind
6. turmeric
7. green chillies
8. salt
9. curry leaves
Procedure:
1. first oka 4 garlic inka jeera mash chesukovali then take thinly sliced chillies and mix it with salt and add both these to water
2. then make talimpu oil +mustard seeds +jeera + thinly sliced garlic + curry leaves + turmeric
3. add this to tamarind water then add chopped coriander
Papaya Curry
Contributor: Pallavi
option 1... ava koora..
1. cut papaya to small dices..boil them seperatly till cokked but not mashed...
2. oil theesukoni..thaalimpu(minapappu..aavalu..jeera..curry leaves..hing) add pieces...
add lil tamarind pste..salt..let it cook fo 5 min.. switch stove off
3. make mustard paste..with raw mustard..red chillis..water. add this paste to the curry..let curry cool b4 sreving..
option 2:
1. boil papaya pieces and pesarapappu..till cooked but firm..shudnt get mushy..
2. add thaalimpu..minappapu.aavalu..jeera..red chillies..curry leaves..hing
3. add papaya pieces..turmeric..salt..finaly add grated raw coconut..and serve..
4. pesarapappu badulu u can use chana dal too..
option 1... ava koora..
1. cut papaya to small dices..boil them seperatly till cokked but not mashed...
2. oil theesukoni..thaalimpu(minapappu..aavalu..jeera..curry leaves..hing) add pieces...
add lil tamarind pste..salt..let it cook fo 5 min.. switch stove off
3. make mustard paste..with raw mustard..red chillis..water. add this paste to the curry..let curry cool b4 sreving..
option 2:
1. boil papaya pieces and pesarapappu..till cooked but firm..shudnt get mushy..
2. add thaalimpu..minappapu.aavalu..jeera..red chillies..curry leaves..hing
3. add papaya pieces..turmeric..salt..finaly add grated raw coconut..and serve..
4. pesarapappu badulu u can use chana dal too..
Microwave Peda
Contributor: Anuuuu
Ingredients:
1. diniki milkpowder
2. condensed milk
3. unsalted butterstick
Procedure:
1. first unsalted butter stick ni oka mw protected bowl lo oka 30 secs melt cheskovali.
2. adi melt ayina tarvatha melted butter lo oka 1 n half glass milkpowder teskuni baga kalapali.nenu rice ki measure chese cup teeskunna.
3. danilo condensed milk oka tin complete ga veyali .baga kalapali.
4. ipdu ila kalipina danini manam mw lo 1 min petali.
5. adi tesi baga kalipi malla 1 min pettali.malla mw nundi teesi baga kalipi mw lo inko 1 min pettali.
6. ila manam 3 mins chesaka 3rd min ke manaki kova tayaravthundi.
7. kontha sepu baita unchaka chetiki neyya gani butter gani rasukuni kovallaga cheskovali.
8. mw power ni batti depend avthundi manam enthasepu unchali anedi.inka edina doubt unte adagandi.
Ingredients:
1. diniki milkpowder
2. condensed milk
3. unsalted butterstick
Procedure:
1. first unsalted butter stick ni oka mw protected bowl lo oka 30 secs melt cheskovali.
2. adi melt ayina tarvatha melted butter lo oka 1 n half glass milkpowder teskuni baga kalapali.nenu rice ki measure chese cup teeskunna.
3. danilo condensed milk oka tin complete ga veyali .baga kalapali.
4. ipdu ila kalipina danini manam mw lo 1 min petali.
5. adi tesi baga kalipi malla 1 min pettali.malla mw nundi teesi baga kalipi mw lo inko 1 min pettali.
6. ila manam 3 mins chesaka 3rd min ke manaki kova tayaravthundi.
7. kontha sepu baita unchaka chetiki neyya gani butter gani rasukuni kovallaga cheskovali.
8. mw power ni batti depend avthundi manam enthasepu unchali anedi.inka edina doubt unte adagandi.
Paneer Balls Recipe
Contributor: Manjeera
Procedure:
1. nenu antaga measure cheyaledu....pedda panneer cube cut chessanu...adi almost palm anta area,thumb anta thickness vundi. Adi mixylo grind cheyaali, grind chesaaka adi 3-4 cups vuntundi....
2. condensed milk or milkmaid 2 big spoons...mixylo grind chesina panneer lo condensed milk vesaaka koncham kalapandi, motham panner condensed milk lo kalisipoyindi anipiste ade measurement...
Note:
1. ordinary milk to paalakova cheyochu kaani chaala time padutundi...ee method instantga ayipotundi....
Procedure:
1. nenu antaga measure cheyaledu....pedda panneer cube cut chessanu...adi almost palm anta area,thumb anta thickness vundi. Adi mixylo grind cheyaali, grind chesaaka adi 3-4 cups vuntundi....
2. condensed milk or milkmaid 2 big spoons...mixylo grind chesina panneer lo condensed milk vesaaka koncham kalapandi, motham panner condensed milk lo kalisipoyindi anipiste ade measurement...
3. oka pan lo 2-3 spoons ghee vesi, cashew smallga cut chesi veyinchandi, vegaaka daanilo ee mix vesi , koncham (3-4 spoons) paalu posi (takkuva manta or low) lo pettandi...
4. sugar saripoyenta veyandi....nenu 1 cup vesaanu....adugantakunda,spoonto kaluputu vundaali...oka 5-10 mins ki halwa laaga avutundi...meeku white paalakova istam ayite dinchesukuni, koncham challaaraka balls laaga kaani, leda squarega cut chesukovachu...
5. meeku koncham redish paalakova kaavaalante, adi inka koncham sepu stove low lo petti kalapaali, koncham roastedga red red ga avutundi, appudu adi chaala dry ga vuntundi, daanilo koncham 1-2 spoons milk vesi kalapandi...baaga halwalaaga vastundi...
Note:
1. ordinary milk to paalakova cheyochu kaani chaala time padutundi...ee method instantga ayipotundi....
2. panneer indian/asian stores lo freshga dorukutundi
3. condensed milk american storelo konnaanu...tin open chesaaka refrigeratorlo pettandi, 2-3 months paine vastundi...condensed milk sweetness saripodu...sugar add chestene baaguntundi....
4. same paalakova taste...idi okasaari try cheyandi, instantga 5-10 mins lo kova ready...nenu 2 weekslo malli chesi photo pedataanu.
Broccoli Cabbage Pesaru Pappu Fry
Contributor: Vidya Eda
Procedure:
1. broccoli florets teesukuni kadigi konchem water lo salt vesi boil chesukovali
2. cabbage sannaga chop chesukovali
3. allam+velluli+green chillies paste chesukovali
4. pan lo oil vesi thalimpu ginjalu vesi chopped onion vesi konchem vegaka ee grind chesina paste vesi salt+pasupu+konchem karam vesi kalapali
5. indhulo turimina cabbage vesi konchem maggaka boil chesina broccoli vesi kalipi water lo nanina pesarapappu vesi konchem palaka ga turimina endu kobbari vesi kalipi udakanivvali.
6. konchem udikaka light ga masala powder vesi kalipi dichey mundhu kothimeer challukuni dimpukovali
Procedure:
1. broccoli florets teesukuni kadigi konchem water lo salt vesi boil chesukovali
2. cabbage sannaga chop chesukovali
3. allam+velluli+green chillies paste chesukovali
4. pan lo oil vesi thalimpu ginjalu vesi chopped onion vesi konchem vegaka ee grind chesina paste vesi salt+pasupu+konchem karam vesi kalapali
5. indhulo turimina cabbage vesi konchem maggaka boil chesina broccoli vesi kalipi water lo nanina pesarapappu vesi konchem palaka ga turimina endu kobbari vesi kalipi udakanivvali.
6. konchem udikaka light ga masala powder vesi kalipi dichey mundhu kothimeer challukuni dimpukovali
29 September, 2009
Sweet Paneer Balls
Contributor: Deepu Venkat
Procedure:
1. first paneer grind cheyali in a mixy...
2. pour condensed milk in a bowl and place it on stove and add paneer paste...
3. if u want u can add dry fruits(cashew/badam) powder... and add sugar based on ur taste.....
4. adi daggari vaachina varaku tipputu undali......adi 10-15 min lo avutundi.....
5. and meeru edaina shape(round balls/square) lo chesukovachu.... it will be tasty.....
Procedure:
1. first paneer grind cheyali in a mixy...
2. pour condensed milk in a bowl and place it on stove and add paneer paste...
3. if u want u can add dry fruits(cashew/badam) powder... and add sugar based on ur taste.....
4. adi daggari vaachina varaku tipputu undali......adi 10-15 min lo avutundi.....
5. and meeru edaina shape(round balls/square) lo chesukovachu.... it will be tasty.....
Dahi Vada
Contributor: Madhuri
Procedure:
1. Gaarelu vesesthaanu first..
2. Paalu kaasi dhanlo ginger+ chilli paste mixture kalipesi.thalimpu vesesthaanu......
3. Then paalu koncham warm ayyaka...like manam perugu thodupedthaam kadha alaga...koncham perugu vesthaanu....
4. Appudu gaarelu vesesi..I will cover it with aluminum foil...oven lo pettesthaa....
5. 4 hrs ki thodukuntundhi..appudu methagaa untaai...
6. Finally I garnish with cilantro and some onions and boondi...
Procedure:
1. Gaarelu vesesthaanu first..
2. Paalu kaasi dhanlo ginger+ chilli paste mixture kalipesi.thalimpu vesesthaanu......
3. Then paalu koncham warm ayyaka...like manam perugu thodupedthaam kadha alaga...koncham perugu vesthaanu....
4. Appudu gaarelu vesesi..I will cover it with aluminum foil...oven lo pettesthaa....
5. 4 hrs ki thodukuntundhi..appudu methagaa untaai...
6. Finally I garnish with cilantro and some onions and boondi...
Dahi Vada Tips
Contributor: Sravanthi (UK)
-- wada fry ayyaka ventaney vatini okasari water lo dip chesi dahi/curd lo vesthey methaga vuntayanta
Contributor: SJ
-- okkosaari gari ni prepare cheyyadum lo kooda vuntundhi..
-- Pindi oil peelchakoodadhani gattiga rubbithey garelu ala gattiga ayipothaayi.
-- Garelu perfect vasthey dahi vada perfect vutundhi.
-- wada fry ayyaka ventaney vatini okasari water lo dip chesi dahi/curd lo vesthey methaga vuntayanta
Contributor: SJ
-- okkosaari gari ni prepare cheyyadum lo kooda vuntundhi..
-- Pindi oil peelchakoodadhani gattiga rubbithey garelu ala gattiga ayipothaayi.
-- Garelu perfect vasthey dahi vada perfect vutundhi.
Dahi Vada
Contributor: Deepu Venkat
Procedure:
1. soak urad dal for one night(12 hrs) and next day u grind and make into thick batter(dont add more water)
2. add chopped onions,salt,chopped green chilli(optional) and make them into vadas and do deep fry.
3. after frying immediately keep vadas into curd with sesoning with mustard seeds,channa dal,red chilli,green chilli,hing,curry leaves........
4. finally garnish with coriander.....
Procedure:
1. soak urad dal for one night(12 hrs) and next day u grind and make into thick batter(dont add more water)
2. add chopped onions,salt,chopped green chilli(optional) and make them into vadas and do deep fry.
3. after frying immediately keep vadas into curd with sesoning with mustard seeds,channa dal,red chilli,green chilli,hing,curry leaves........
4. finally garnish with coriander.....
Mysore Bonda
Contributor: Deepu Venkat
Ingredients:
-- 2cups maida
-- 1cup rice flour
-- 1/2tsp baking soda
-- curd+water
-- salt
Ingredients:
-- 2cups maida
-- 1cup rice flour
-- 1/2tsp baking soda
-- curd+water
-- salt
Soya Curry
Contributor: Shruthi Vijay
Preparation:
1. Soya ni udakabetti water drain cheyandi....
2. andulo salt veyadam maravaddhu....
3. ika thalimpu chesi, onions fry chesi...
4. chillies add chesukoni....
5. edaina leafy veg vesi manchiga fry cheyandi....
6. avasaramaithe konni water vesi udikinchandi....
7. aku kuura 3/4th udikaaka ee soya vesi kalipi lid pettandi...
8. oka 10mmins lo curry ready...
9. btw salt curry lo kuda add cheyali... taste chusi add chesukondi endukante soya lo salt untundi ga...
Preparation:
1. Soya ni udakabetti water drain cheyandi....
2. andulo salt veyadam maravaddhu....
3. ika thalimpu chesi, onions fry chesi...
4. chillies add chesukoni....
5. edaina leafy veg vesi manchiga fry cheyandi....
6. avasaramaithe konni water vesi udikinchandi....
7. aku kuura 3/4th udikaaka ee soya vesi kalipi lid pettandi...
8. oka 10mmins lo curry ready...
9. btw salt curry lo kuda add cheyali... taste chusi add chesukondi endukante soya lo salt untundi ga...
Beerakaya Thokku Pachadi
Contributor: Shailaja Kiran
Ingredients:
beerakaya : 3 no`s peel
green chilli : 4-5 (according to the spice level..)
garlic : 2 pods
jeera : half tea spoons...
groundnuts : fistfull.. roasted
tamerind : small lemon sized
Preparation:
1. fry beerakaya pottu in little oil along with green chillli , garlic and jeera... put aside..
2. in a blender blend the roasted groundnuts then add the rest along with salt and blend adding some water and soaked lemon...
3. anthe talimpu petti have it...
4. also peel chesinappudu either u add some beerakaya pieces or peel the skin a bit thicker than normal.... which adds a better taste.....
Ingredients:
beerakaya : 3 no`s peel
green chilli : 4-5 (according to the spice level..)
garlic : 2 pods
jeera : half tea spoons...
groundnuts : fistfull.. roasted
tamerind : small lemon sized
Preparation:
1. fry beerakaya pottu in little oil along with green chillli , garlic and jeera... put aside..
2. in a blender blend the roasted groundnuts then add the rest along with salt and blend adding some water and soaked lemon...
3. anthe talimpu petti have it...
4. also peel chesinappudu either u add some beerakaya pieces or peel the skin a bit thicker than normal.... which adds a better taste.....
Beerakaya Thokku Pachadi
Contributor: Priya Evani
1. Oil vesi senagapappu,minapappu,jeera,endumirchi veyinchi pakkana pettukovali...
2. Oil lo beerakaya pottu(thokku) ni fry cheyali.
3. Popu and veyinchina beera pottu mixie lo vesi chintapandu koncham,salt,turmeric vesi kavalsinantha water vesi mixie cheseyali...
4. Paina aavalu,inguva popu veyachu..
28 September, 2009
Capsicum Paneer Subzi
Contributor: Ammu Komal
Preparation:
1) You can make this as dry or gravy. but dry subzi tastes good with rotis.
2) In a pan add 2-3tbsp oil, Add jeera, asfoetida, onions. let the onions get fried well, add paneer and capsicum and slightly saute. do not over cook.
3) Add 1 chopped tomato, salt, garam masala or Jeera pwd+dhaniya pwd. let the moisture get evaporated. this tastes really good.
Preparation:
1) You can make this as dry or gravy. but dry subzi tastes good with rotis.
2) In a pan add 2-3tbsp oil, Add jeera, asfoetida, onions. let the onions get fried well, add paneer and capsicum and slightly saute. do not over cook.
3) Add 1 chopped tomato, salt, garam masala or Jeera pwd+dhaniya pwd. let the moisture get evaporated. this tastes really good.
Mysore Bonda
Contributor: Padma Reddy
Preparation:
1) Maida ni pulla perugu/buttermilk lo kalipi oka 6 hrs unchali. Consistency ela ante kunchum thick ga undali like puttukulu batter... sayantram cheyali ante morning or madhyanam kalipi pettuko.
2) Bondalu chese mundu add Chopped onions, green chillies, ginger and fresh coconut pieces(optional), inka emaina veggies vesukovocahu like zucchini, carrots, parsley etc...
3) Medium size balls laga chesi deep fry cheyali. Gas medium high lo petti cheste lopala baga udukutundi. Serve with coconut chutney
Preparation:
1) Maida ni pulla perugu/buttermilk lo kalipi oka 6 hrs unchali. Consistency ela ante kunchum thick ga undali like puttukulu batter... sayantram cheyali ante morning or madhyanam kalipi pettuko.
2) Bondalu chese mundu add Chopped onions, green chillies, ginger and fresh coconut pieces(optional), inka emaina veggies vesukovocahu like zucchini, carrots, parsley etc...
3) Medium size balls laga chesi deep fry cheyali. Gas medium high lo petti cheste lopala baga udukutundi. Serve with coconut chutney
Capsicum Curry
Contributor: Ammu Komal
Preparation:
1. Cut capsicum into small square pieces, stir fry it for 10 minutes in oil after adding minapappu and aavalu, without covering it. 2. It should not get over cooked. now add some pappu podi/idly/dosa podi or kobbari karam podi.
3. For additional touch add some fresh grated coconut or dry coconut.
4. Goes great with rice.
5. You can also make paneer+capsicum dry subzi by adding tomato and onions. very delish.
Preparation:
1. Cut capsicum into small square pieces, stir fry it for 10 minutes in oil after adding minapappu and aavalu, without covering it. 2. It should not get over cooked. now add some pappu podi/idly/dosa podi or kobbari karam podi.
3. For additional touch add some fresh grated coconut or dry coconut.
4. Goes great with rice.
5. You can also make paneer+capsicum dry subzi by adding tomato and onions. very delish.
Mushroom Curry Gravy
Contributor: Vidya Eda
Method 1:
1. Mushrooms pieces cut chesukovali and wash chesukuni pakkana pettukovali
2. Cashews water lo soak chesukovali
3. Oil+cmin seeds+mustard seeds+urad daal+chopped onion+chopped green chillies+ginger-garlic paste+curry leaves+salt+red chillie pwdr+turmeric pwdr vesi fry chesi andhulo mushrooms vesi konchem water posi lid petti kasepu unchali
4. Cashews paste chesukovali
5. Curry lo cashew paste+tomatoe puree+coconut milk(optional)+masala pwdr vesi fry chesukuni dinchukunetappudu cilantro vesukovali
Method 2:
1. Fried onions+green chillies+tomatoe+ginger+garlic+cashews+fried red chillies+fried khus khus+fried lavang+fried chekka+pepper pwdr grind chesukuni unchukovali
2. Oil lo popu petti curry leaves vesi cut chesina mushrooms vesi konchem water posi salt+turmeric+red chillie pwdr vesi lid petti kasepu vudikaka ee grinded paste vesi curd vesi kalipi lid petti kasepu udikaka garam masala pwdr and pudina pwdr vesi saripada water posukuni udikaka cilantro vesi dinchukovali...kavalantey ee type lo curd vesinappudu coconut milk kuda add chesukovachu
Method 1:
1. Mushrooms pieces cut chesukovali and wash chesukuni pakkana pettukovali
2. Cashews water lo soak chesukovali
3. Oil+cmin seeds+mustard seeds+urad daal+chopped onion+chopped green chillies+ginger-garlic paste+curry leaves+salt+red chillie pwdr+turmeric pwdr vesi fry chesi andhulo mushrooms vesi konchem water posi lid petti kasepu unchali
4. Cashews paste chesukovali
5. Curry lo cashew paste+tomatoe puree+coconut milk(optional)+masala pwdr vesi fry chesukuni dinchukunetappudu cilantro vesukovali
Method 2:
1. Fried onions+green chillies+tomatoe+ginger+garlic+cashews+fried red chillies+fried khus khus+fried lavang+fried chekka+pepper pwdr grind chesukuni unchukovali
2. Oil lo popu petti curry leaves vesi cut chesina mushrooms vesi konchem water posi salt+turmeric+red chillie pwdr vesi lid petti kasepu vudikaka ee grinded paste vesi curd vesi kalipi lid petti kasepu udikaka garam masala pwdr and pudina pwdr vesi saripada water posukuni udikaka cilantro vesi dinchukovali...kavalantey ee type lo curd vesinappudu coconut milk kuda add chesukovachu
Stuffed Tomatoes
Contributor: SriSuri
Preparation:
1. Wash and dry the tomatoes and cut off the top - like a cap and remove out the pulp and seeds,keep aside for use.
2. Heat a pan on medium heat and add 3 tbsps of cooking oil to it. When the oil is hot add the cumin seeds and fry till spluttering stops.
3. Add the chopped onion and fry till soft. Add the garlic and fry till soft.
4. Now add the tomato pulp that was earlier kept aside. Add all the spices and the tomato ketchup. Fry this masala for 3-5 minutes, stirring often.
5. Add the corn and bell peppers/ capsicum and mix well. Cook for 2 minutes. Season with salt as desired, stir well. Turn off the heat.
6. When slightly cooler, fill the corn mixture into the tomatoes and press down to pack well. Garnish each tomato with a small portion of fresh chopped coriander.
7. To cook the tomatoes, heat a deep frying pan on medium heat and add 3 tbsps of oil.
8. When the oil is hot, gently put the tomatoes in and cover the pan for 2 minutes. remove cover and allow the tomatoes to fry a little more. when the skin starts to look slightly wrinkled the tomatoes are done. Turn off the heat... enjoy
Preparation:
1. Wash and dry the tomatoes and cut off the top - like a cap and remove out the pulp and seeds,keep aside for use.
2. Heat a pan on medium heat and add 3 tbsps of cooking oil to it. When the oil is hot add the cumin seeds and fry till spluttering stops.
3. Add the chopped onion and fry till soft. Add the garlic and fry till soft.
4. Now add the tomato pulp that was earlier kept aside. Add all the spices and the tomato ketchup. Fry this masala for 3-5 minutes, stirring often.
5. Add the corn and bell peppers/ capsicum and mix well. Cook for 2 minutes. Season with salt as desired, stir well. Turn off the heat.
6. When slightly cooler, fill the corn mixture into the tomatoes and press down to pack well. Garnish each tomato with a small portion of fresh chopped coriander.
7. To cook the tomatoes, heat a deep frying pan on medium heat and add 3 tbsps of oil.
8. When the oil is hot, gently put the tomatoes in and cover the pan for 2 minutes. remove cover and allow the tomatoes to fry a little more. when the skin starts to look slightly wrinkled the tomatoes are done. Turn off the heat... enjoy
Atukula Upma
Contributor: Sirisha
Preparation:
1. First talimpu : in this pallipu ,channa dal, ginger garlic past, jeera, karivepaku,kotimira,and finely chopped onion(1/2 big onion)
2. fry all these till onions get golden colour
3. now add little turmeric and salt according to ur tast...
4. now add atukulu and sprinkle some water on those...
5.mix all well and fry for 3-5mins and off the stove...
6. add lemon and serve it hot.....
Preparation:
1. First talimpu : in this pallipu ,channa dal, ginger garlic past, jeera, karivepaku,kotimira,and finely chopped onion(1/2 big onion)
2. fry all these till onions get golden colour
3. now add little turmeric and salt according to ur tast...
4. now add atukulu and sprinkle some water on those...
5.mix all well and fry for 3-5mins and off the stove...
6. add lemon and serve it hot.....
Atukula Upma / Poha
Contributor: Radha Kishore
This is same as normal upma except that:
1) Atukulu first kadigite, mostly anta water absorb chesukuntaye.
2) Normal upma ki water vesthamu kada deniki akkarledu.
Procedure:
1) Fry Talimpu
2) Fry vegetables, onions, etc.
3) Vegetables ki kavalisina uppu veyyali
4) anni fry ayyaka, Atukulu veyyali.
5) Taravata Atukulaki kavalisina uppu veyyali
Note:
General ga upma lo uppu kanna Atukula upma ki takkuva uppu padutundi.
tine mundu nimmakaaya pindukunte......Aha Naa Raja
This is same as normal upma except that:
1) Atukulu first kadigite, mostly anta water absorb chesukuntaye.
2) Normal upma ki water vesthamu kada deniki akkarledu.
Procedure:
1) Fry Talimpu
2) Fry vegetables, onions, etc.
3) Vegetables ki kavalisina uppu veyyali
4) anni fry ayyaka, Atukulu veyyali.
5) Taravata Atukulaki kavalisina uppu veyyali
Note:
General ga upma lo uppu kanna Atukula upma ki takkuva uppu padutundi.
tine mundu nimmakaaya pindukunte......Aha Naa Raja
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