Semiya Pulihora

Contributor: Santhi

semiya pulihora ayite nenu chese procedure cheptanu just try and see.

water boil chesukoni dantlo koncham semiyani roast chesi koncham boil ayi soft ayyaka water anta tisesi pakkana pettukovali ( boil ayyeppudu koncham oil veste stick avvakunda untayi).

onions sannaga cut chesi pettukovali
green chillies - 3 or 4 sannaga cut chesukovali (long)
karvepaku
avalu
jilakara
minappappu
pachi sanagapappu( koncham ekkkuva vesukunte taste baguntadi)
turmeric powder koncham
salt
lime 2 but (miru pulupu enta tinagaltaro anta use chesukovachu)

kadai lo oil vesi talimpu ginjalu anni vesukoni two red chillies kuda vesi koncham brown ayyedaka venchukovali and green chillies kuda vesukoni anni baga fry chesukovali.

boil ayina semiya lo lime and salt anta kalupukoni unchukovali munde, and then put this lime mixed boiled semiya and mix well. koncham semiyani podiga udikinchukunte pulihora podi podi ga vastadi.

nenu ayite ela chestanu if any other variety i will also try, let me know

Bok Choy Tomato Dhal

Contributor: Bhargavi

Ingredients:
1 cup toor dal (washed)
1&1/2 cups bok choy(chopped)
1 small onion (chopped)
2-3 green chillies(slit length wise)
1 medium tomato (chopped)
1tsp sliced ginger(optional)
1&1/2 tsp sambar pwd
A small marble sized tamarind
A pinch of turmeric
Salt to taste

Tadka/Talimpu
1 tsp aavalu/mustard seeds
1 tsp jeera/cumin seeds
3-4 dried red chillies(torn )
5-6 curry leaves
2 pods of garlic or a pinch of hing

Method:

Heat 1 tsp oil and saute the onions, green chillies, ginger for a minute.Add the washed and chopped bok choy and saute for 2-3 mins and add tomato, toor dal, tamarind, turmeric and sambar pwd along with water and pressure cook till done.Add salt and mix well.
Heat an other pan add oil/ghee and add the mustard seeds and cumin seeds.When they splutter, add the dried red chillies, garlic or hing, curry leaves and saute for another 2 mins.Switch off and add to the cooked dal and mix well.Serve with rice or phulkas.Enjoy!!!

hope u like it....

Garlic Bread in Microwave

Contributor: Sushma

Its very simple.
take any bread and spread little butter on bread slice.
Sprinkle garlic powder or rub fresh garlic on bread and microwave for 1 mit on each side.
Tastes yummy.

Tomato Sambar

Contributor: Sravanthi

nenu idly ki tomato sambar chestha... amma cheppindhi recipe too good vundhi... naaku nachindhi... kakapothey tamarind regular ga vadinantha kakunda two or three flakes veyyali jus for some taste... in this sambar i only add beans and carrot

Dal (pappu) tho patu tomato and tamarind flakes boil cheyali... pappu and tomato separate ga... nenu cooker lo kindha ginnelo pappu dhani payina ginnelo tomato and tamarind pedtha... boil ayyakka tomato and tamarind ni kalipi mixie lo veyali till it forms smooth paste...
oka pan lo oil vesi, onion, beans and carrot veyali... GG paste kuda veyali. Then add tomato tamarind paste, add some water... idhi proper ga boil ayyeppudu add boiled pappu.... beans and carrot ki taste vacheydhaka boil cheyali... last lo add seasoning to it baguntundhi....

nuvvu ela try chesavo idea ledhu andukey recipe motham elago ala rasesa.... ardham kakapothey adugu cheptha

Mamidikaya Pacchadi

Contributor: Sri Vidya

Mamidikaya mukkalu - 1 cup diced.
salt, turmeric powder - as required.
tamarind - small lemon sized.

For frying:

Two spoons of oil lo fry chana dal, urad dal, jeera, mustard seeds, tamarind, red chillies - ivi oka 12 daaka padthayi, curry leaves and hing till golden brown color.

cool it down and and grind it to a coarse powder. Now add mango pieces, salt, turmeric powder and coarsely grind. Motham paste avakudadu just coarse ga crunchy ga undali. adjust the salt. ishtam unte (pulupu thakkuva aithe) konchem lemon squeeze cheyyandi. kaavalante paina malli jeera and mustard seeds thoti popu pettukovacchu naaku time thakkuva so nenu malli paina nunchi popu veyyanu, kaani vesthe tasty ga untundi. idi nenu ee roju chesina recipe. inkaa chaalaa types unnayi. kaavalante chepthanu enjoyyyy

2. Contributor: COOOOOOOOOOL....
I saw a baby mango pickle in my fellow blogger's blog...c if u like dis.. Here is the link

Tomato Cashew Gravy

Contributor: YRK

Onion - 1 Big
Tomato - 1 Big
Ginger/Garlic paste - Qtr spoon
cashew - 5
grated coconut - 2 spoons (optionl)
Coconut milk - 1/2 cup
yogurt - 4 spoons
cloves-2
cardamon -2
cinamon - 1 inch piece
Sajeera - 1/2 spoon
Bayleaf - 4-5
dhaniya powder 1 spoon
maze powder - qtr spoon
chillipower - 2 spoons
chicken curry masala - 1 spoon ( i use MDH Brand which you get in indian store)


First , put 2 spoons of oil and then fry onions, ginger garlic paste . add tomoto pieces and fry them until tomato becomes soft. add cashew and grated coconut(optional) .Grind this and keep it a side.


Then take a bowl . add yogurt , salt, 1/2 spoon chilli powder,1/2 spoon dhaniya powder,1/2 cup coconut milk. mix all these ingredients by adding 11/2 cup of water .

Add 2 spoons of oil in the pan and then add cloves, cinamon, cardamon, sajeera and bay leaves . once its fried add the tomato , onion paste and fry it for 5 mins . now add yogurt/coconut milk mixure to it. you can keep adding the water depending on the consistency you need . Boil it for another 15 mins . now add chicken curry masala ,maze powder, dhaniya powder and chillipowder. salt if required.

garnish it with coriander.

Cranberries Pappu

Contributor: Bhargavi

1 cup toor dal
20 cranberries
1/2 oniom sliced
5-6 green chillies
A pinch of tumeric

Anni kalipi pressure cook till done.Add salt and check for seasoning.Popu vesuko vali......
also if u like add 1/2 tbsp sambar pwd before pressure cooking the dal....serve with rice...Enjoy!!!!!

Fresh cranberries use cheyyochhu... never made it with frozen.....

Pesarlu Curry

Contributor: Nischala

two cups, Pesalu- whole green gram 12 hrs nanapettali... ant atime lekapote vedi neelu posi nanapedite, 7 or 8 hrs lo nanipotayi... then pressure cook the pesalu...

1 onion, 1 tomato, 3 tablespoons dhaniyalu, 6 endu mirchi, 1 pst jeera ivi one or two tsp oil lo fry cheyali... then make this into a paste...

then take one tsp oil in a thick bottomed pan and put ginger garlic paste or ginger garlic cut into pieces... then put the prepared paste, saute for one min and then add pesalu and add salt, chilli powder, to taste and 1tsp garam masala if needed if u like it spicy..otherwise no need

simmer on low heat for 10 mins... and serve...

tastes excellent and a rich source of fibre and protein...

Goduma Rava Halwa

Contributor: Bhargavi

Nenu ila chesthanu

1 cup wheat ravva
3 and half to 4 cups water
Sugar3/4 cup(add more if u want)
Ghee
1 tsp cardamom pwd
1/2 tsp rose water
raisins and cashews


Heat ghee in a pan, add the rawa and fry on medium flame till lightly roasted
Once ravva is roasted to golden brown, slowing add water (boiling), reduce the flame to low and keep stirring to make sure that there are no lumps. Cover and cook on medium-low flame till rawa is cooked thoroughly. Add sugar and cardamom powder.Turn off the stove once the desired thickness is reached. Stir in fried raisins, cashews and rose water.mix.Serve warm ....

Cabbage Pachadi

Contributor: Kavya

nenu Cabbage Pacchadi ila chesthanu:
Pan lo koncham oil vesi vedi ayyaka andulo koncham jeera veyali adi fry ayyaka andulo chopped cabbage vesi lite ga smooth ayyaka andulo redchillies/green chillies to ur taste add chesi fry cheyali...fry ayyaka remove 4m flame n let it cool...grinde chese mundu koncham tamrind(water lo soak cheyandi),salt vesi grind chesi talimpu pettukondi...

ide kaadhu ey veggie tho chutney anna chaala varaku ide process....

nenu taste kosam koncham garlic vesanu...

Mixed Vegetable Pickle

Contributor: Srividya

adi ela chestharoo teleedu kaani adi punjabi style. usually indian stores lo dorukuthundi adi

maa punjabi fren oka sari cheppindi.

anni veggies pedda size mukkaluga cut chesi wash chesi thudichi pettali. daantlo salt, turmeric and mustard powder vesi, mustard oil vesi 4 days vadileyyali, mustard oil mathrame veyyali ani cheppindi. aa tharavatha salt adjust cheyyatame ani cheppindi. nenu aithe epudu cheyyaledu naaku antha kante info ledu. nenu appatlo anukunna konchem methi powder kuda vesthe taste inkaa baguntundemo ani!!!!

Ragi Sangati

Contributor: Radha
nenu presure cooker lo ila chesthanu..

add 1cup of rice ki 4 cups of water.add salt mee taste ki thaggattu.then stove on chesi 3 wistle vacchaka off cheseyandi..

Then cooker cool ayyaka oka 6 spoons of ragi pindi add chesi stove sim lo pettandi.
ala 10 min stir chesthe saripothundhi.soo vedi vedi ragi sangati ready.meeku kavalante sangati muddha laga kuda chesukovacchu ledha ala ayena direct ga plate garitatho pettukovacchu..
serve with chicken curry..

I tried soooo many times..nenu regular ga weekly thrice untundhi na lunch lo ragi sangati...

Nuvvulu kura

Contributor: รฬค╬ђเ
1) Grind 1 cup nuvvulu, 1/2cup onion, 4 green chillis, 1tsp cumin seeds, 4 garlic pods
make it into a coarse.
2) take a wok add oil, and fry curry leaves, garlic pods, red chillis, black gram dal.Then add nuvvulu paste. Cover with lid and cook till done.
3)Now add salt, turmeric powder.

Anthe simple recipe...kani naku teliyadu meeru epudo tinna nuvvulu koora la vuntundo ledo...

Palak Dosa

Contributor: Kavya
Palak ni wash chesi boil chesi cool ayyaka andulo taste ki tagga salt n koncham cumin seeds vesi smooth paste la blend cheyali...taruvatha dosa vesi dhani meedha ee palak paste ni spread chesi normal dosa laga kaluchovadame....

If u like u can add lil ginger when u blend palak....
ee dosa medha koncham grated panner vesthe ade palak paneer dosa....

Kakarakaya -Senagapindi fry

Contributor: Rama Ramesh
i dunno weather it is healthy but very tasty
chinna kakarakaya ayithey kaya padanga 4 gathlu pettukovaali or else cylinders laaga cut chesukuni pettukovachu ee mukkala loki stuffing senagapindi (besan ) with ajwain
( vamu )pinch of hing & salt & chilly powder oka one teaspoon oil paste chesukuni stuffing chesukuni ...... ekkuva oil lo fry chesukovaali pyina kaavaalantey malli koddiga salt challukovacchu mukkalaki pattadaaniki after frying :D

Kakara Kaya Pulusu

Contributor:* Sadhana
1. kakara kaya nu 2 inches pieces cut cheyyali. tamarind soak chesi pettukovali.
2. onions cut cheyyali. nuvvula podi, jaggery (bellam) small piece (for sweetness), curry leaves ready ga pettukovali.
3. pan lo popu vesi onions, curry leaves vesaka kakarakaya mukkalu vesi fry cheyyali.
mukkalu fry ayyaka tamarind juice poyali.
4. pulusu konchem thick ayyaka jaggery, nuvvulapodi veyyali . oka 5 mins ayyaka stove off cheyyali.
5. idi chala tasty ga vuntundi. kakarakaya cheedu kabatti konchem jaggery or sugar add cheste ne bavuntundi.

Kakaraya Recipes - 1

Contributor: Vidya
kakarakaya tho naku 2recipes thelusu

1. kakara vepudu......
kakara mukkalu slices ga cut chesi fry chesukuni pakkana pettukovali
thalimpulo aavalu+jeera+minapappu+curry leaves+onion vesi kasepu fry chesi salt+pasupu vesi kalipi vellulli+kaaram kalipi grind chesi aa powder ni ee thalimpulo vesi maggaka kakara mukkalu vesi kalipi kasepu ayyaka dinchesukovali


2. kakara kura...............
kakara mukkalu slices ga cut chesi fry chesukuni pakkana pettukovali
onion paste chesukovali
thalimpu lo popu ginjalu vesi ee onion paste vesi salt+pasupu+kaaram vesi baaga fry cheyali.....onion paste pachi vasana poyaka venchukunna kakara mukkalu vesi kalipi kasepu ayyaka dinchesukovali

Potlakaya Payasam

Contributor: Geetha Madhuri
other than curry, u can make payasam with potlakaya, here's the recipe

1. Cut a small piece of snakegourd and boil it in water till it becomes soft.
2. Soak 3tbsps of rice overnight and grind it into a fine paste along with coconut, u get good paste of coconut and rice.
3. Add this paste and boiled snakegourd to 1/2ltr milk and stir it continuously till the milk gets thickened.
4. Add sugar or jaggery as required and stir it for some more time.
5. Payasam is ready. It can be served either hot or cold, but tastes best when chilled.

Spicy Tomato Rice

Contributor: Kavya
1. Pan lo oil vesi heat ayyaka andulo finely chopped onions,chillies,ginger garlic paste,spices(elachi,cloves,cinnamon,bay leaf,pepper cons) ,cashew vesi raw smell poyae dhaka fry chesi andulo chopped tomato veyali
2. tomtao baaga cook ayyaka andulo boiled veggies(Optional) add cheyandi(carrot,potato,peas) add salt n chilli powder to ur taste. anni kalipi oo 4-5 mins cook chesaka then add it to the boiled rice and mix evenly....
3. serve it with Raitha....
emaina doubt vunte adagandi chebutha...

Contributor: padma swetha
Link to tomato rice spicy recipe
gals try this..its yummy..

Potlakaya Pachadi

Contributor: Swathi U
potlakaya tho perugu pachhadi cheyyochu same as we do with dondakaya
Here is how I do.
cut potlakaya into cubes and boil them in water and salt...drain water and set aside..you could do this in microwave too...potlakaya should not be mushy though....
for popu :

heat oil
add red chilli pieces, mustard,urad and chana dal....finally add hing....add some ginger-chilli paste and cook till chillies loose the raw flavor...turn off the heat...now mix curd with potlakaya and the tadka too...serve with rice ....it will be delicious

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Contributor: Geetha Madhuri
potlakaya just talimpu vesi(including fenugreek seeds) curry chesi curd lo add cheyadame, u get perugu pachadi. u can add green chilli pieces and coriander to it. also ginger paste(if desired)

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Contributor: * Sadhana
Potlakaya perugu pachadi

1. potla kaaya mukkalu round ga cut chesi , boil chesi water drain cheyyali.
2. green chillis grind cheyyali, chilli paste, salt and mustard powder(aava podi) one spoon curd lo add cheyyali.
3 . boil aina potla kaaya mukkalu kooda curd lo add cheyyali
4. last ga popu (thalimpu) pettali.

we can use red chilli powder (or) green chili paste
mustrd powder spicyness kosam add chestaru.

Kakarakaya Kura

Contributor: kavitha
kakarkaya tho u can make fry , curry and masal curry also
even i had to eat kakarkaya daily so a time lo nenu ila chesanu

kakarkaya
red chilli powder
salt, green chillies or red chillies
lemon ( optional)
mustard
jeera
corriander powder

wash bitter gourd and cut them into round slices and then allow them to dry so that there is no water to them

then take oil ina deep pan enough to fry the slices
and then deep fry them ( it takes little long time to fry these slices) till brown color
now in a pan put oil and then put mustard,jeera, green chillies, redchillies, curry leaves and then add in the fried slices and the mix well then add red chilli powder, salt and corriander powder and mix well just keep on the stove for 1 minute and then remove them

we can also add urad, groundnut, chanadal in tadka
these can be stored and used for 10 to 15 days
in air tight container

Potlakaya Curry

Contributor: kavitha
Ingredients:
Snake gourd/Potlakaya – 2 sliced thin
Mustard Seeds – 1 tsp
Urad Dal – 1 tsp
Red Chillies – 5
Sambar Powder – 1 tsp [optional]
Onion (medium size) – 1 chopped
green chillies-4
red chilli powder( if u want to add more spice)
Curry leaves few
Oil – 1 tsp
Salt to taste
Shredded coconut – 2 tsp [optional]

Method:
Wash gourd and peel/scrape the outer skin . Cut lengthwise to scoop out seeds Heat oil in a pan and put mustard seeds and let it crackle. Add urad dal, curry leaves, red chilles, onion,green chillies in the same order and saute it till it turns light golden brown in color.

Add sliced gourd pieces, salt, sambar powder and mix everything; close the pan with a lid and let it cook in low-medium heat. at this stage some water can be added if ur cooking on high .You can add some shredded coconut now at the end.
It is a good side dish for rice or any kind of indian bread.

Goruchikudu Kaya

1. Contributor: siri
nenu goruchikudukaya e recipe follow avutha..meku help avutundemo chudundi..

Cluster Beans - 1 Lb
Red Onion - 1 cup finely diced
Green Chillies - 6 (increase or decrease this per your spice level)
Garlic - 3 cloves crushed
Curry Leaves - 8
Putnala Pappu (Dhalia) - 2 Tbsp.
Senagapappu (Chana Dal) - 2 Tbsp.
Cumin Seeds - 1 tsp.
Mustard Seeds - 1Tsp.
Turmeric - Pinch
Oil - as needed
Salt - Per taste

Procedure:
- Roast Senagapappu and putnala pappu.
- Grind it with green chillies and half the curry leaves.
- Heat oil in a pan. Add mustard, cumin seeds,curry leaves and garlic.
- Saute for 30 seconds and add onions.
- Season with salt and turmeric and saute till onions are soft.
- Add the beans and half cup of water.
- Cover and cook on medium to low heat till the beans are fully cooked.
- Add the ground putnalapappu powder to this and mix well.
- Saute till all the water is evaporated and beans are well mixed with the masala.

Remove from heat and serve

2. Contributor: Swati Bandaru Bhanu
goru chikudu kaya just popu vesi fry chestaanu..almost fry ayyaka nuvvula podi vestanu .it taste good

3. Contributor: Sri Vidya
maa mother kooda alane chestam like how Swati Bandaru said .. last lo nuvvu danchi sprinkle chesi stove off chestaru maa mother .. I never brought goru chikkudu here though ..

4. Contributor: Madhuri Atchuta
Goruchikkudu nenu ila chesta.. goruchikkudu leta ga vunte eenalu teeyakapoyina parvaledu, avi muduru ga vunte teeyatam better.Nenu ila chesta, goruchikkudu, koncham kandipappu pressure cook chesta for 2 visils.Fresh coconut, ginger, green chilies paste laga chesta without water.Oka pan lo popu vesi, crushed garlic vesi fry cheyali.Then add cooked chikkudukaya and fry for few min.Then add chilli paste and fry till rawness goes..

Aritikaya pittu

Contributor: Leela
Kura aritikayalu - 2
Pachi kobbari turumu - 1 cup
Talimpu dinusulu
Nimmakaya juice - 1 spoon
Salt
Green mirchi - 3 ( spicy ni batti )
allam - chinna mukka
Oil fry cheyyataniki

Recipe preparation :
Aritakaya ni 2 pieces ga cut chesi avari meeda vudikinchali aa tarvatha tokku teesesi daanini mash cheyyali, ee lopu allam , pachimarchi paste chesukovali .

Kobbari turumu , allam mirchi paste , lemon juice , salt , turmeric anni veyyali mash lo baaga kalapali
Oil vesi talimpu vesi aa mash ni oil lo vesi koncham sepu fry cheyyali anthe aritikaya pittu ready.

Murmura Upma

Contributor: SANTHI
borugulu - koncham sepu water lo petti soft ayyeaka pakkana pettukovali

onions , mirchi , groundnuts, and atlast pappula podi(putnalu and koncham mirchi powder and if u want can add little dry coconut also) and little turmeric powder.

borugulu nana pettukoni soft avvagane tisesi pakkana pettukoni , migatavi anni oil lo talimpu vesukovali except pappula podi. koncham avi fry avvagane borugulu kuda vesi baga mix ayina taruvata atlast tisesemundu pappula podi mix chesi hot hot ga tinte chala baguntadi.

and inkoka type nanapetti pettukunna borugulo munde pappula podi mix cheisi pakkana pettukoni migatavi anni fry ayina taruvata a mixture mix chesukovachu. but u should see that borugulu mari mettaga avvakunda water lo nunchi teseyali otherwise muddaga ayitadi upma . podipodiga unte baguntadi.

Pasta

Contributor: Sravanthi
nenu pasta ila chestha

First kettle lo water boil chestha, then pour the hot water in a vessel with pasta add some salt and let pasta boil for a while... koncham tender avaganey stove off cheseyali

simultaneous ga inko pan lo add oil, then add thinly sliced onion, once onions chg colour add choice of your vegetalbes (I add carrot, green pepper, beans etc)... once vegetables are nearly cooked add pasta sauce (I use store bought tomato & Garlic), will leave the vegetables to boil in the sauce for some time and then add drained pasta... leave it on the hob for around five minutes to get the sauce absorbed and serve hot!

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Contributor: Poornima

chinna cooker untundhi kadhaa andhuloo chesthaanu direct gaaa... oil vesi chopped onion fry cheyyalee koncham... next ginger garlic paste vesi mix chesi chopped tomatoes vesthaanu, spices add chesthaanu tharuvaatha (coriander powder, a bit cumin pwd, black pepper, chilli pwd, basil pwd, etc... annee use cheyyanu prathi saari i keep changing the combinations to get different tastes).. indhuloo for every 1 cup of pasta i add around 1 and 1/2 cup of water and then salt... final gaa pasta add chesi depending on the type of pasta i'm using whistle lekundaa 9 - 14 mins steam full vachhetattu unchutaanu....

okosaari tomatoes badhulu bayata konna pasta sauce use chesthaanu... but i spice it up a bit to get the indian touch....

Tips for Boiling & Peeling Eggs

Contributor: Vineela
eggs boil chesaka avi vunna water cool ga ayye varaku eggs andulone vunchite egg shell sarigga raadu.. stove off chesi meeru aa container handle cheyyagalanu anukunappudu hot water teesesi eggs meeda cold water veste top shell easy ga vastadi.. hth..

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Contributor: @nu
nenu eggs boil chesetappudu salt vesi oka 15 min ala boil chestha tarvatha vineela cheppinatle cold water posi shells testhanu
HTH

Guacamole

Contributor: Vineela Sagar
We can make guacamole with Avacadoes. Deenni tortialla chips toti dip laga tintamu...Its very easy and tasty....

Recipe :
Avacadoes - 2
Onions - 1 big
tomatoes - 1 big
Green chillies - 4-5
coriander - little
salt
Lemon juice - little

Chop onions, tomatoes, coriander finely and mix everything.

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Contributor: Sowmya
Guacomole nuvvu fresh di prepare cheso vachu its easy.All you need is:

Avacardo-1
tomato-1
Onions-optional.
Scoop out the pulp from ripe avacardo and mash .Add finely chopped tomatoes,onions salt,pepper and lime juice mix well .

Instant Rice Flour Dosa

Contributor: Poornima
Recipe:
nenu regular gaa instant dosa ante urad daal and rice flour tho chesthanu.chaala baaga dosalu vathai.
only thing u have to add is while soaking daal just add a hand full of poha(atukulu).
add 21/2 cups of rice flour to 1 cup of urad daal.
idi aithe nuvvu eve daal with atukule naana petti,just before u sleep ante 3to 4 hrs lateradd rice flour and grind.
ferment it till next day morning.i tell u dosas will be really yummy.infact tonight we had same dosas for dinner.