1. Contributor: ~SJ
Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
3/4 cup brown sugar
2 eggs, beaten
2 1/3 cups mashed overripe bananas
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.
Nutrition per serving
Calories
230
Total Fat
8.9 g
Cholesterol
56 mg
Sodium
246 mg
Total Carbohydrates
35.1 g
Dietary Fiber
1.6 g
Protein
3.7 g
Thanks
Sudha
2. Contributor: Madhuri
Recipe with ripe banana
Banana bread recipe on vahrehvah
3. Contributor: Radha Kishore - Aug 7
ninna night Banana Bread try chesanu...chaala baaga vachindi....ivvala breakfast ade.....
mana blog lo recipe try chesanu...but nenu Egg vadanu so banana ekkuva vesanu so baaga vachindi...chaala rojulu ninchi baked items breakfast lo cheyyali ani undi so ivvala aa korika teerindi....
31 January, 2011
Carrot Rice
1. Contributor: ♡♡$я€€
Ingredients:
Rice - 1 cup
Carrots - 4
Onion - 1/2
Zeera pwd - 1/2 tsp
Coriander pwd - 1/2 tsp
Turmeric - 1/2 tsp
MTR Puliyogare pwd - 1/2 tbsp
Mustard - 1 tsp
Zeera - 1 tsp
Curry leaves - 1 sprig
Green chillies - 2
Red chillies - 2
Oil
Salt
Method:
1· Cook rice with double the water, little salt and oil. Fluff with fork and keep aside till it become warm.
2· In the mean while, heat oil in the pan and do the seasoning with mustard, zeera, curry leaves, red and green chillies. Add coarsely chopped onions, turmeric and salt. Saute it till onions become transparent.
3· Add grated carrots and fry under med high for couple of mins. Add all the above spicey powders. Do not overcook carrots. Leave it bit crispy.
4· Now, the final step follows... add the cooked rice and mix nicely. Garnish it with fresh coriander or onions.
Enjoy as it warm or with your favourite kurma and raitha
2. COOOOOOOOOOL....
Carrot Rice
Ingridents:
Carrots: 3 no
Onions : 4 medium size
Green Chillies : 4 no
Cloves : 8
Cinnamon : 2
Dalchini : Small piece
GreePeas(optional)
Cashews : 10 to 15(acc to ur Taste)
Salt
Rice: 2 cups
Ginger Garlic Paste : 1 tbsp
Oil
Procedure:
1.Peel the carrots n grate the carrot.
2.Chop the onions n chillies.
3.Take a pan.Pour some oil fry the onions(use nearly three n half onions). Just Saute them.
4.Cool and then Blend the onions.
5.Take a pan..add little oil and add the remaining onions, chillies, cloves, cinammon, dalchini.Fry till u get the nice flavor of the masala's.
6.Now add ginger garlic paste and fry till the raw flavor goes. Add cashews to the mixture.
7.Add the grated carrot and fry till the raw flavor of the carrot is completely removed.
8.If u like add green peas at this stage n Now add the blended onion paste.
9.Add salt according to ur taste.
10.Stir the mixture well n check for the seasonings..if not add little red chilli powder.
11.Once the mixture is cooked well add rice n stir well for 2 to 3 mins.
12.Now pour water(1:2 ratio) n cook the rice.
13.When rice is done serve it hot wid onion raitha.
Ingredients:
Rice - 1 cup
Carrots - 4
Onion - 1/2
Zeera pwd - 1/2 tsp
Coriander pwd - 1/2 tsp
Turmeric - 1/2 tsp
MTR Puliyogare pwd - 1/2 tbsp
Mustard - 1 tsp
Zeera - 1 tsp
Curry leaves - 1 sprig
Green chillies - 2
Red chillies - 2
Oil
Salt
Method:
1· Cook rice with double the water, little salt and oil. Fluff with fork and keep aside till it become warm.
2· In the mean while, heat oil in the pan and do the seasoning with mustard, zeera, curry leaves, red and green chillies. Add coarsely chopped onions, turmeric and salt. Saute it till onions become transparent.
3· Add grated carrots and fry under med high for couple of mins. Add all the above spicey powders. Do not overcook carrots. Leave it bit crispy.
4· Now, the final step follows... add the cooked rice and mix nicely. Garnish it with fresh coriander or onions.
Enjoy as it warm or with your favourite kurma and raitha
2. COOOOOOOOOOL....
Carrot Rice
Ingridents:
Carrots: 3 no
Onions : 4 medium size
Green Chillies : 4 no
Cloves : 8
Cinnamon : 2
Dalchini : Small piece
GreePeas(optional)
Cashews : 10 to 15(acc to ur Taste)
Salt
Rice: 2 cups
Ginger Garlic Paste : 1 tbsp
Oil
Procedure:
1.Peel the carrots n grate the carrot.
2.Chop the onions n chillies.
3.Take a pan.Pour some oil fry the onions(use nearly three n half onions). Just Saute them.
4.Cool and then Blend the onions.
5.Take a pan..add little oil and add the remaining onions, chillies, cloves, cinammon, dalchini.Fry till u get the nice flavor of the masala's.
6.Now add ginger garlic paste and fry till the raw flavor goes. Add cashews to the mixture.
7.Add the grated carrot and fry till the raw flavor of the carrot is completely removed.
8.If u like add green peas at this stage n Now add the blended onion paste.
9.Add salt according to ur taste.
10.Stir the mixture well n check for the seasonings..if not add little red chilli powder.
11.Once the mixture is cooked well add rice n stir well for 2 to 3 mins.
12.Now pour water(1:2 ratio) n cook the rice.
13.When rice is done serve it hot wid onion raitha.
28 January, 2011
Mango Kulfi
Contributor: Keerti
nenu general ga ee procedure chestha... recipe link
Ingredients:
Sweetened Condensed Milk - 14 oz
Evaporated Milk – 12 oz
Heavy Whipping Cream – 16 oz
Cool Whip Whipped Topping - 16 oz
Saffron (Kesar) – 1 big pinch
Sugar – 1 tsp
Cashews, Pistachios, Almonds - 1/2 cup, coarsely ground
Method:
With a mortar and pestal, grind together Sugar and Saffron.
In a large mixing bowl, combine Sweetened Condensed Milk, Evaporated Milk, Heavy Whipping Cream and Cool Whip.
Using an electric hand blender (or by hand), gently mix all ingredients together.
Add in Saffron and Sugar mixture and Nuts. Mix well.
Pour mixture into small dixie style plastic cups. Cover cups with foil and insert a wooden popsicle stick into the center.
Freeze Kulfi for at least 4 – 6 hours, preferably overnight.
Serves 20- 25
Tips:
Kulfi can also be molded in a popsicle maker or fancy shaped ice cube trays.
Kulfi has a very long shelf life so keep some on hand for an instant dessert option when guests are over.
And Mango Kulfi kosam,... Add 1 or 1.5 cups of Mango pulp...
nenu general ga ee procedure chestha... recipe link
Ingredients:
Sweetened Condensed Milk - 14 oz
Evaporated Milk – 12 oz
Heavy Whipping Cream – 16 oz
Cool Whip Whipped Topping - 16 oz
Saffron (Kesar) – 1 big pinch
Sugar – 1 tsp
Cashews, Pistachios, Almonds - 1/2 cup, coarsely ground
Method:
With a mortar and pestal, grind together Sugar and Saffron.
In a large mixing bowl, combine Sweetened Condensed Milk, Evaporated Milk, Heavy Whipping Cream and Cool Whip.
Using an electric hand blender (or by hand), gently mix all ingredients together.
Add in Saffron and Sugar mixture and Nuts. Mix well.
Pour mixture into small dixie style plastic cups. Cover cups with foil and insert a wooden popsicle stick into the center.
Freeze Kulfi for at least 4 – 6 hours, preferably overnight.
Serves 20- 25
Tips:
Kulfi can also be molded in a popsicle maker or fancy shaped ice cube trays.
Kulfi has a very long shelf life so keep some on hand for an instant dessert option when guests are over.
And Mango Kulfi kosam,... Add 1 or 1.5 cups of Mango pulp...
Madras Majjiga Pulusu
Padmaja
hi friends,
Madras Majjiga Pulusu...nenu try chesanu..bagundi...meeru kooda try chestarru anni link paste chestunanu
hi friends,
Madras Majjiga Pulusu...nenu try chesanu..bagundi...meeru kooda try chestarru anni link paste chestunanu
Potato Kurma
1. Contributor: Chaitanya
easy and fast ga avvali ante ila cheyochu
popu lo onions,ginger garlic paste,masala powder(sajeera and cloves),
vesi tarvata potatoes,salt vesi cover cheyali..mediam heat lo cook cheyali..
later add chilli powder,dhaniya powder,and coconut powder and water..
oka 5 min tarvata gravy curry la avutundhi..grnish with coriander
u can also boil potatoes first and make the curry with same procedure
for thick gravy koncham mashed potatoes add cheyochu..
2. Contributor: harika
potato boil cheyandi tarvata masala ki paste cheyali daniki kaju 3 tbsp, gasagasallu 2 tbsp, coconut shredded 1/2 cup , dalchin stick 1/2 inch, lavang 2 vesi paste chesukondi. Tarvata pan lo oil vesi onion pieces chusukoni fry cheyandi tarvata ginger garlic paste vesi baga fry cheyandi tarvata ee paste add chesi baga oil telle varaku fry cheyandi tarvata boiled potato ni peel chesi cubes la cut chesikoni pan lo add cheyandi koncham ala sim lo 2 min fry chesi tarvata water add chesi 6 min boil chesi coriander tho garnish chesikoni serve chesukondi. Idi rice /puri/chapathi tho kuda boguntadi. Try cheyandi mike telustundi.....
3. Contributor: sushma pinjala
Aloo Carrot Kurma
Here is the recipe
4. Contributor: ♡♡$я€€ ♡♡$я€€
nenu aloo korma ela chestha
soak some cashew and khus khus in hot water and later grind
to a fine paste with littl water
chop onions finely or u can make a coarse paste in grinder
chop potatoes into big chunks after peeling
take little oil in kadai fry the chopped aloo for abt 5 min and remove them
int he same oil add the onions and green chilles fry for sometime then
add gingergarlic past salt chillipwd daniya jeera pwd
fry till it leaves oil then add the khuskhus and cashew paste
fry for some more time add aloo and then pour water to cover the aloo add
garam masala pwd and cook till aloo if soft
gravy consistency mee estam kani cool ayina taruvata koncham thicken avutadhi si koncham thin gane dinchali
garnish with kothmir
very yummy with biryani as well as chapathis too
easy and fast ga avvali ante ila cheyochu
popu lo onions,ginger garlic paste,masala powder(sajeera and cloves),
vesi tarvata potatoes,salt vesi cover cheyali..mediam heat lo cook cheyali..
later add chilli powder,dhaniya powder,and coconut powder and water..
oka 5 min tarvata gravy curry la avutundhi..grnish with coriander
u can also boil potatoes first and make the curry with same procedure
for thick gravy koncham mashed potatoes add cheyochu..
2. Contributor: harika
potato boil cheyandi tarvata masala ki paste cheyali daniki kaju 3 tbsp, gasagasallu 2 tbsp, coconut shredded 1/2 cup , dalchin stick 1/2 inch, lavang 2 vesi paste chesukondi. Tarvata pan lo oil vesi onion pieces chusukoni fry cheyandi tarvata ginger garlic paste vesi baga fry cheyandi tarvata ee paste add chesi baga oil telle varaku fry cheyandi tarvata boiled potato ni peel chesi cubes la cut chesikoni pan lo add cheyandi koncham ala sim lo 2 min fry chesi tarvata water add chesi 6 min boil chesi coriander tho garnish chesikoni serve chesukondi. Idi rice /puri/chapathi tho kuda boguntadi. Try cheyandi mike telustundi.....
3. Contributor: sushma pinjala
Aloo Carrot Kurma
Here is the recipe
4. Contributor: ♡♡$я€€ ♡♡$я€€
nenu aloo korma ela chestha
soak some cashew and khus khus in hot water and later grind
to a fine paste with littl water
chop onions finely or u can make a coarse paste in grinder
chop potatoes into big chunks after peeling
take little oil in kadai fry the chopped aloo for abt 5 min and remove them
int he same oil add the onions and green chilles fry for sometime then
add gingergarlic past salt chillipwd daniya jeera pwd
fry till it leaves oil then add the khuskhus and cashew paste
fry for some more time add aloo and then pour water to cover the aloo add
garam masala pwd and cook till aloo if soft
gravy consistency mee estam kani cool ayina taruvata koncham thicken avutadhi si koncham thin gane dinchali
garnish with kothmir
very yummy with biryani as well as chapathis too
Cashew Badam Halwa
Contributor: supraja
girls try this ..very yummy
Cashew Badam Halwa
Ingredients:
1. Badam and cashew - 1 cup (Soak overnight in milk)
2. Ghee - 2 cups
3. Sugar - 2 cups
4. Cardomom powder - 2 tsp
5. Any food colour - 1 tsp(Optional)
6. Grated Cashews/badam for garnish
1. Grind the soaked nuts with milk in to a fine paste.
2. In a heavy bottomed pan, prepare sugar syrup. Put the sugar and pour water just enough for the sugar to sink. Ass the food colour if needed at this stage. Boil and stir till the one string consistency is reached.
3. Now add the nuts paste and stir constantly from the bottom. Add ghee little by little and stir without leaving. The halwa will obsorb all the ghee while stiring.
4. Add the ghee fully slowly, till the ghee floats on top of the halwa and the halwa doesn't stick in the vessel. This will take 15-20 mins.
5. Add the cardomom powder and give a stir.
5. Decorate with grated cashews and serve hot.
girls try this ..very yummy
Cashew Badam Halwa
Ingredients:
1. Badam and cashew - 1 cup (Soak overnight in milk)
2. Ghee - 2 cups
3. Sugar - 2 cups
4. Cardomom powder - 2 tsp
5. Any food colour - 1 tsp(Optional)
6. Grated Cashews/badam for garnish
1. Grind the soaked nuts with milk in to a fine paste.
2. In a heavy bottomed pan, prepare sugar syrup. Put the sugar and pour water just enough for the sugar to sink. Ass the food colour if needed at this stage. Boil and stir till the one string consistency is reached.
3. Now add the nuts paste and stir constantly from the bottom. Add ghee little by little and stir without leaving. The halwa will obsorb all the ghee while stiring.
4. Add the ghee fully slowly, till the ghee floats on top of the halwa and the halwa doesn't stick in the vessel. This will take 15-20 mins.
5. Add the cardomom powder and give a stir.
5. Decorate with grated cashews and serve hot.
Carrot Pachadi
1. Contributor: ♡♡$я€€
Memu carrot pachadi ela chesthamu
carrot grated
small piece of coconut
red chillies
chana daal
jeera
garlic
karvepaku few leaves
tamarind little
salt
first put oil in bandi and fry chana daal and remove
then add red chillies fry and remove
then add carrot grated fry till it becomes soft and dry
now in a grinder take red chillies chana daal coconut jeera and garlic
use incher to make a coarse powder
then add carrots add little salt and tamarind paste
and grind to a paste
estam unna valu can fry karvepaku leaves along with chana daal and grind those too
it gives nice aroma
same procedure for beetroot pachadi too
taruvata estam unte popu vesukovachu with avalu and karvepaku anthe
2. Contributor: Sadhana
Easy Carrot Chutney
Ingredients:
3 medium size carrots (grated)
1 spoon of mustard seeds powder
3 spoons lemon juice
1 ½ Spoon chilli powder
Salt to taste
Process:
1. Take a small dish put in to the grated carrot adds lemon juice to that, mix well.
2. And add mustard seeds powder and chilli powder and salt to taste.
3. Put small pan in to the stove. After heated add 2 spoons of oil, add half spoon of jeera,and pinch of inguva(asafoetida) and curry leaves. Add in to the carrot chutney. It was very tasty and cooking process is very quick.
3. Contributor:
Sushma's recipe
Memu carrot pachadi ela chesthamu
carrot grated
small piece of coconut
red chillies
chana daal
jeera
garlic
karvepaku few leaves
tamarind little
salt
first put oil in bandi and fry chana daal and remove
then add red chillies fry and remove
then add carrot grated fry till it becomes soft and dry
now in a grinder take red chillies chana daal coconut jeera and garlic
use incher to make a coarse powder
then add carrots add little salt and tamarind paste
and grind to a paste
estam unna valu can fry karvepaku leaves along with chana daal and grind those too
it gives nice aroma
same procedure for beetroot pachadi too
taruvata estam unte popu vesukovachu with avalu and karvepaku anthe
2. Contributor: Sadhana
Easy Carrot Chutney
Ingredients:
3 medium size carrots (grated)
1 spoon of mustard seeds powder
3 spoons lemon juice
1 ½ Spoon chilli powder
Salt to taste
Process:
1. Take a small dish put in to the grated carrot adds lemon juice to that, mix well.
2. And add mustard seeds powder and chilli powder and salt to taste.
3. Put small pan in to the stove. After heated add 2 spoons of oil, add half spoon of jeera,and pinch of inguva(asafoetida) and curry leaves. Add in to the carrot chutney. It was very tasty and cooking process is very quick.
3. Contributor:
Sushma's recipe
Bread Upma
Contributor: Radha
Ingredients
8 slices of bread
1 tsp sugar
2-3 green chillies (Slit lengthwise)
1/2 tsp mustard seeds
1 tbsp ghee/oil
1 tbsp freshly grated coconut (Optional)
1/2 tsp urad dal
1 spring curry leaves
1 tbsp lemon juice or to taste
Salt to taste
2 tbsp finely chopped onions
1/4 tsp turmeric powder
How to make Bread Upma:
Cut the bread into small pieces and keep aside.
Heat oil in a pan and add mustard seeds. When they splutter add urad dal and curry leaves. Saute till urad dal turns to golden.
Add chopped onion and saute till translucent.
Add turmeric powder and green chillies. Mix well.
Add salt and sugar, mix well.
Finally add bread pieces and lemon juice. Mix well. Cover and cook for about 2 minutes. Add grated coconut, mix well and serve immediately.
HTH
Ingredients
8 slices of bread
1 tsp sugar
2-3 green chillies (Slit lengthwise)
1/2 tsp mustard seeds
1 tbsp ghee/oil
1 tbsp freshly grated coconut (Optional)
1/2 tsp urad dal
1 spring curry leaves
1 tbsp lemon juice or to taste
Salt to taste
2 tbsp finely chopped onions
1/4 tsp turmeric powder
How to make Bread Upma:
Cut the bread into small pieces and keep aside.
Heat oil in a pan and add mustard seeds. When they splutter add urad dal and curry leaves. Saute till urad dal turns to golden.
Add chopped onion and saute till translucent.
Add turmeric powder and green chillies. Mix well.
Add salt and sugar, mix well.
Finally add bread pieces and lemon juice. Mix well. Cover and cook for about 2 minutes. Add grated coconut, mix well and serve immediately.
HTH
Arisela Pindi
Contributor: Radha
I used to take arisela pindi from india..
here is the recipe:
Ingredients :
* 1 kg Rice
* 3/4 kg Jaggery (grated)
* 2 tsp of Sesame Seeds
* Oil, to fry
Method
* Wash rice thoroughly
* Soak them overnight and remove water completely
* Spread them on a cloth for a few minutes to make sure that the rice is dry
* Make a fine powder of it in a blender
* sieve if necessary and set aside
* The flour should be slightly damp
* Add one cup of water to the grated jaggery and heat it in a pan till it melts
* Sieve to remove any unwanted stuff
* Heat it on low flame till it becomes thick syrup
* Add the rice flour to it slowly and stir well
* Remove flame and make sure that no lumps are formed
How to pack:
Let it cool for some time .Then pour thick ziplock .use 2ziplocks.one is for upside and one is for down wards.. so that it will not come out...keep it in tight container..
How to make ariselu
# cool make big lime size balls of it
# Heat oil in a thick bottom pan
# Pat each ball into a thin, round and flat disc on a banana leaf or a plastic sheet and dab it with a few sesame seeds.
# Fry each one in oil on low flame till deep brown and remove
# To remove the oil completely, place it between two flat ladles and press.
# Repeat the procedure till the dough is over
# When cool store them in a container
# These Ariselu last for more than two weeks
Contributed Recipes
Checout ariselu recipes here
I used to take arisela pindi from india..
here is the recipe:
Ingredients :
* 1 kg Rice
* 3/4 kg Jaggery (grated)
* 2 tsp of Sesame Seeds
* Oil, to fry
Method
* Wash rice thoroughly
* Soak them overnight and remove water completely
* Spread them on a cloth for a few minutes to make sure that the rice is dry
* Make a fine powder of it in a blender
* sieve if necessary and set aside
* The flour should be slightly damp
* Add one cup of water to the grated jaggery and heat it in a pan till it melts
* Sieve to remove any unwanted stuff
* Heat it on low flame till it becomes thick syrup
* Add the rice flour to it slowly and stir well
* Remove flame and make sure that no lumps are formed
How to pack:
Let it cool for some time .Then pour thick ziplock .use 2ziplocks.one is for upside and one is for down wards.. so that it will not come out...keep it in tight container..
How to make ariselu
# cool make big lime size balls of it
# Heat oil in a thick bottom pan
# Pat each ball into a thin, round and flat disc on a banana leaf or a plastic sheet and dab it with a few sesame seeds.
# Fry each one in oil on low flame till deep brown and remove
# To remove the oil completely, place it between two flat ladles and press.
# Repeat the procedure till the dough is over
# When cool store them in a container
# These Ariselu last for more than two weeks
Contributed Recipes
Checout ariselu recipes here
Aloo Paratha
1. Contributor: **smitha***
aloo paratha preparation method:
aloo (potato) : 4
onion: 2 finely chopped
green chilli : 4 to 5 according to ur taste finely chopped
aam choor (dry m ango powder) : half table spoon
chaatmasala : half tablespoon
salt : according to taste
chilli powder : according to ur choice
corainder powder : half tablespoon
coriander leaves : 1 small bunch finel chopped
method:
Boil potatos in pressur ecooker for 4 vessles but not to over cook
Remove the skin and cool it
Grate the potato
Mix grate dpotato it will form a dough liek chapthi in that add onion,green chilli,ammchoor,corainaderpowder,chaat masal ,chillipowder,salt and mix well dont add water it will come like a dough
Now take wheat atta and kneed
Make balls of potato dough for stuffing
Roll chapthi into small poori keep this stuffing in middle and close poori from all the ends and roll again
heat tava and fry with ghee both the sides
Serve with mango pickle or curd .
if u want i keep video also
aloo paratha preparation method:
aloo (potato) : 4
onion: 2 finely chopped
green chilli : 4 to 5 according to ur taste finely chopped
aam choor (dry m ango powder) : half table spoon
chaatmasala : half tablespoon
salt : according to taste
chilli powder : according to ur choice
corainder powder : half tablespoon
coriander leaves : 1 small bunch finel chopped
method:
Boil potatos in pressur ecooker for 4 vessles but not to over cook
Remove the skin and cool it
Grate the potato
Mix grate dpotato it will form a dough liek chapthi in that add onion,green chilli,ammchoor,corainaderpowder,chaat masal ,chillipowder,salt and mix well dont add water it will come like a dough
Now take wheat atta and kneed
Make balls of potato dough for stuffing
Roll chapthi into small poori keep this stuffing in middle and close poori from all the ends and roll again
heat tava and fry with ghee both the sides
Serve with mango pickle or curd .
if u want i keep video also
Dahi Vada
1. Contributor: Deepa
Check these links & videos
One more recipe link here
2. Contributor: Gayathri
i ve tried this recipe..it is simple n taste was yummy!!! here is the link
3. Contributed Recipes
Checkout these already shared recipes..
Deepu Vankat's recipe
Swathi's recipe
Check these links & videos
One more recipe link here
2. Contributor: Gayathri
i ve tried this recipe..it is simple n taste was yummy!!! here is the link
3. Contributed Recipes
Checkout these already shared recipes..
Deepu Vankat's recipe
Swathi's recipe
China Grass recipe
Contributor: Deepa
Ingredients:
8 gms China grass / dried agar agar / Ceylon moss
warm water to soak china grass
2 cups milk
1/2 cup sugar
1/2 tsp vanilla extract
4 - 6 drops green food color (any color you like)
Preparation:
Soak the china grass in warm water.
Transfer to a non stick pan and bring china grass and the water to a boil. Reduce heat and keep stirring till the China grass dissolves completely.
Add the milk , sugar, vanilla and food color , mix well and bring to a boil.
Remove from heat immediately and pour into a flat dish or into individual moulds.
Let it set at room temperature and then chill.
Cut into square or diamond shapes and serve. If using a mould, carefully invert the pudding onto a serving plate and serve.
Ingredients:
8 gms China grass / dried agar agar / Ceylon moss
warm water to soak china grass
2 cups milk
1/2 cup sugar
1/2 tsp vanilla extract
4 - 6 drops green food color (any color you like)
Preparation:
Soak the china grass in warm water.
Transfer to a non stick pan and bring china grass and the water to a boil. Reduce heat and keep stirring till the China grass dissolves completely.
Add the milk , sugar, vanilla and food color , mix well and bring to a boil.
Remove from heat immediately and pour into a flat dish or into individual moulds.
Let it set at room temperature and then chill.
Cut into square or diamond shapes and serve. If using a mould, carefully invert the pudding onto a serving plate and serve.
Broccoli Rabe recipe
Contributor: Deepa
Recipe:
Broccoli rabe - 1 bunch
Potato - 2 small ones
Peas - half cup
Shallots/Onions - 3
Red chilli flakes, coconut gratings, turmeric and salt - to taste
One teaspoon oil and a pinch each- cumin and mustard seeds
Cut broccoli rabe into large chunks. Discard stout stems, and rinse the leaves with water. Peel potatoes and cut to small cubes. Finely chop shallots lengthwise.
In a large skillet, heat oil. Add and toast cumin and mustard seeds. When seeds start to pop, add the shallots, potatoes and peas. Saute them to tender. Sprinkle the chilli flakes, coconut, and turmeric. Then add the broccoli rabe. Cook until the leaves collapse. Sprinkle salt and mix. Serve over rice or chapati. A side dish like dal or sambar always helps to fill the protein void.
Recipe:
Broccoli rabe - 1 bunch
Potato - 2 small ones
Peas - half cup
Shallots/Onions - 3
Red chilli flakes, coconut gratings, turmeric and salt - to taste
One teaspoon oil and a pinch each- cumin and mustard seeds
Cut broccoli rabe into large chunks. Discard stout stems, and rinse the leaves with water. Peel potatoes and cut to small cubes. Finely chop shallots lengthwise.
In a large skillet, heat oil. Add and toast cumin and mustard seeds. When seeds start to pop, add the shallots, potatoes and peas. Saute them to tender. Sprinkle the chilli flakes, coconut, and turmeric. Then add the broccoli rabe. Cook until the leaves collapse. Sprinkle salt and mix. Serve over rice or chapati. A side dish like dal or sambar always helps to fill the protein void.
Tomato & Red Capsicum Chutney Recipe
Contributor: Deepa
Tomato(medium) - 1 no
(cut into pieces)
Capsicum - 1 no
(cut into pieces)
Green chillies - 4 nos
Cumin seeds- 1 tsp
Garlic pods - 3 nos (optional)
Mustard seeds - 1 tsp
Oil - 1 tbsp
Black gram - 1 tsp
Curry leaves - A few
Tamarind - A gooseberry size quantity
Salt - As reqd
1)Heat oil in the pan.
2)Add the tomatoes & fry for 4 mins.
3)Add capsicum, green chillies, tamarind and garlic and fry for another 5 mins until everything is cooked.
4)Add salt to taste.
5)Cool down completely.
6)Grind in the mixie to a coarse consistency.
7)Tranfer to a vessel.
8)Prepare a seasoning with oil, mustard seeds, black gram, cumin seeds and curry Leaves.
9)Pour this seasoning on the top of the ground mixture in the vessel.
2. Contributor: Usha
bell pepper pachadi kuda baaguntadhi
Oil loo tempering seeds vesi, avi splutter ainaka onion(opt), garlic, curry leaves, green chilies fry cheyali.. then red bell peppers and tomatoes vesi, cover chesi cook until bell peppers are soft and tender. Let it cool. Grind it with tamarind paste, salt, and sesame powder.
Contributed Recipes
Checkout these capsicum chutney recipes.
Tomato(medium) - 1 no
(cut into pieces)
Capsicum - 1 no
(cut into pieces)
Green chillies - 4 nos
Cumin seeds- 1 tsp
Garlic pods - 3 nos (optional)
Mustard seeds - 1 tsp
Oil - 1 tbsp
Black gram - 1 tsp
Curry leaves - A few
Tamarind - A gooseberry size quantity
Salt - As reqd
1)Heat oil in the pan.
2)Add the tomatoes & fry for 4 mins.
3)Add capsicum, green chillies, tamarind and garlic and fry for another 5 mins until everything is cooked.
4)Add salt to taste.
5)Cool down completely.
6)Grind in the mixie to a coarse consistency.
7)Tranfer to a vessel.
8)Prepare a seasoning with oil, mustard seeds, black gram, cumin seeds and curry Leaves.
9)Pour this seasoning on the top of the ground mixture in the vessel.
2. Contributor: Usha
bell pepper pachadi kuda baaguntadhi
Oil loo tempering seeds vesi, avi splutter ainaka onion(opt), garlic, curry leaves, green chilies fry cheyali.. then red bell peppers and tomatoes vesi, cover chesi cook until bell peppers are soft and tender. Let it cool. Grind it with tamarind paste, salt, and sesame powder.
Contributed Recipes
Checkout these capsicum chutney recipes.
Beerakaya pottu curry
Contributor: swapnaRams
ingredients
beerakaya pottu...
pesarapappu ( 1hr mundu nanapettali )
onions
redchilli powder
ginger garlic paste
salt
Method:
beerakay koora vandataniki pottu teestam kada adi waste kakunda pakkana pettukondi.....aa pottu anta mixi lo vesi water posi just oka 1 min grind cheyandi ( mettaga avvakoodadu) ippdu danini cheitito vadakati pina vunna gujju anta oka plate lo ki teesukuni pettandi....
kadai lo oil vesi popu vesi, onions vesi fry ayyaka pesarapappu water teesi vesi kadai lo vesi fry cheyali....brown color vachhaka beerakaya pottu vesi oka 5 mins ala fry cheyali medium flame lo chivaraga mirchi powder and salt add chesi oka 1 min vunchi off cheyali........
chaala tasty ga vuntundi ee curry.....
explain chese process sariga lekunte choooo chorry......
Contributed REcipes
Priya Evani's recipe
Shailaja Kiran's recipe
Sree's recipe
SwathiAnil's recipe
ingredients
beerakaya pottu...
pesarapappu ( 1hr mundu nanapettali )
onions
redchilli powder
ginger garlic paste
salt
Method:
beerakay koora vandataniki pottu teestam kada adi waste kakunda pakkana pettukondi.....aa pottu anta mixi lo vesi water posi just oka 1 min grind cheyandi ( mettaga avvakoodadu) ippdu danini cheitito vadakati pina vunna gujju anta oka plate lo ki teesukuni pettandi....
kadai lo oil vesi popu vesi, onions vesi fry ayyaka pesarapappu water teesi vesi kadai lo vesi fry cheyali....brown color vachhaka beerakaya pottu vesi oka 5 mins ala fry cheyali medium flame lo chivaraga mirchi powder and salt add chesi oka 1 min vunchi off cheyali........
chaala tasty ga vuntundi ee curry.....
explain chese process sariga lekunte choooo chorry......
Contributed REcipes
Priya Evani's recipe
Shailaja Kiran's recipe
Sree's recipe
SwathiAnil's recipe
Tri Color Capsicum Masala & Salan
7 cups Burfi
1. Contributor: $u(h!tRa
nenu search chesa blog lo nina inka opika leka na collection thirgeste dorkindi
Visa's 7 cups Burfi:
Besan:1 cup
coconut/Almonds/cashews:1 cup
Milk:1cup
Ghee:1 cup
sugar:3 cups
Mehtod:
-If using coconut grind it so, itz fine nd soft.If using badam or cashews soak in boiling water for a hour,peel the almonds and grind with 1 cup of milk to a paste.
*also grease a plate with little ghee and keep a side.
- sieve, then fry besan in about 1tbspn of ghee till it leaves nice aroma,stirring constantly taking care not to burn.
-combine sugar,ghee, milk,almond/coconut with besan in a heavy bottomed pan and heat on medium. cook until it thickens,leaves the sidesof pans and kind of bubbles up (about 20 mins).Imediately remove from the stove and pour onto a greased plate.
-when it cools a little bit cut into desired shapes.
this is perfect recipe for atleast 20 medium square pieces think so
* chala rojulu ayindi chesi kani recipe perfect follow ayite super ga crispy ga vasthayi
2. Contributor: Visalakshee Sriram
Here you go... http://www.divinetaste.com/archives/seven-cup-burfi-coconut-chickpea-flour-fudge/
Actually basic recipe inthey but nenu choosina blog lo you can cashew powder ani cheparu..So I replaced 1 cup coconut by 1/2 cup coconut and 1/2 cup cashew powder...
Offtopic..
Ee recipe naa friend splenda tho chesi mona ichindii....devudaaaaaa.....sugar vadu anukuntey sweet maneyachu kadaaaaaaaa anipinchindhi :P
3. Contributor: Lavanya Thallam
ya ante ..inka 7 cups barfi ki..1 cup besan,1 cup milk, 1 cup ghee, 1 cup coconut powder (dry) 3 cups sugar.. first ghee lo besan veyyali.. kochamu smell poyaka, add coconut powder just one min ki add sugar ledu ante coconut color change avvtundi.. sugar baaga mix chessaka add milk.. milk chessaka kochamu evvuka sepu mix cheyyali like 5 to 7 mins appudu adi okka place ki vastundi..inka pakkana plate lo ghee patichi vuncho kovali aa plate ee mix chessindi vellali..hope nenu clear ga cheppanu annukunta.. clear ga ledu ante malli chepputanu..
4. Contributor: Jyothi Geda
nenu ayyithey 1 cup besan , 1 cup ghee , 1 cup milk, 1 cup nenu freshly grated or frozen fresh coconut vesthanu 2.5 cups sugar . sugar baga tinevallu can go for 3 cups. Procedure vachi anni oka wide pan lo okesari mix chesi mysore pak ki tippinattu tippali. adhi ball ayye consistency vache time ki plate lo vesukoni cool ayyeka cut chesukoni tinadamey..
nenu search chesa blog lo nina inka opika leka na collection thirgeste dorkindi
Visa's 7 cups Burfi:
Besan:1 cup
coconut/Almonds/cashews:1 cup
Milk:1cup
Ghee:1 cup
sugar:3 cups
Mehtod:
-If using coconut grind it so, itz fine nd soft.If using badam or cashews soak in boiling water for a hour,peel the almonds and grind with 1 cup of milk to a paste.
*also grease a plate with little ghee and keep a side.
- sieve, then fry besan in about 1tbspn of ghee till it leaves nice aroma,stirring constantly taking care not to burn.
-combine sugar,ghee, milk,almond/coconut with besan in a heavy bottomed pan and heat on medium. cook until it thickens,leaves the sidesof pans and kind of bubbles up (about 20 mins).Imediately remove from the stove and pour onto a greased plate.
-when it cools a little bit cut into desired shapes.
this is perfect recipe for atleast 20 medium square pieces think so
* chala rojulu ayindi chesi kani recipe perfect follow ayite super ga crispy ga vasthayi
2. Contributor: Visalakshee Sriram
Here you go... http://www.divinetaste.com/archives/seven-cup-burfi-coconut-chickpea-flour-fudge/
Actually basic recipe inthey but nenu choosina blog lo you can cashew powder ani cheparu..So I replaced 1 cup coconut by 1/2 cup coconut and 1/2 cup cashew powder...
Offtopic..
Ee recipe naa friend splenda tho chesi mona ichindii....devudaaaaaa.....sugar vadu anukuntey sweet maneyachu kadaaaaaaaa anipinchindhi :P
3. Contributor: Lavanya Thallam
ya ante ..inka 7 cups barfi ki..1 cup besan,1 cup milk, 1 cup ghee, 1 cup coconut powder (dry) 3 cups sugar.. first ghee lo besan veyyali.. kochamu smell poyaka, add coconut powder just one min ki add sugar ledu ante coconut color change avvtundi.. sugar baaga mix chessaka add milk.. milk chessaka kochamu evvuka sepu mix cheyyali like 5 to 7 mins appudu adi okka place ki vastundi..inka pakkana plate lo ghee patichi vuncho kovali aa plate ee mix chessindi vellali..hope nenu clear ga cheppanu annukunta.. clear ga ledu ante malli chepputanu..
4. Contributor: Jyothi Geda
nenu ayyithey 1 cup besan , 1 cup ghee , 1 cup milk, 1 cup nenu freshly grated or frozen fresh coconut vesthanu 2.5 cups sugar . sugar baga tinevallu can go for 3 cups. Procedure vachi anni oka wide pan lo okesari mix chesi mysore pak ki tippinattu tippali. adhi ball ayye consistency vache time ki plate lo vesukoni cool ayyeka cut chesukoni tinadamey..
Mysore Pak
1. Contributor: padma swetha
nenu idi try chesa
2. Contributor: Atharv's mom
just sharing abt mysore pak - nenu idi chaala saarlu chesaanu, naaku chaala easy and tasty anipinchindi. Here is the recipe link
nenu idi try chesa
2. Contributor: Atharv's mom
just sharing abt mysore pak - nenu idi chaala saarlu chesaanu, naaku chaala easy and tasty anipinchindi. Here is the recipe link
Difference between Baking Powder & Baking Soda
Contributor: padma swetha
baking soda- ( ex- bajji, punugulu vatiki use chestaru)
baking powder - cookies ,cakes, muffins bake cheyataniki use chestaru..crsipy ness kosam.
2. Contributor: $u(h!tRa
bicarb-helps in raising the dough by releasing CO2 nd also in tenderizing the food.
baking soda-generally helps in raising the food.
basic thing is bicarb nd some other ingredient makes baking soda...
baking soda- ( ex- bajji, punugulu vatiki use chestaru)
baking powder - cookies ,cakes, muffins bake cheyataniki use chestaru..crsipy ness kosam.
2. Contributor: $u(h!tRa
bicarb-helps in raising the dough by releasing CO2 nd also in tenderizing the food.
baking soda-generally helps in raising the food.
basic thing is bicarb nd some other ingredient makes baking soda...
Tips to get golden brown dosa
1. Contributor: akhil
saggubiyam vesthe color vasthayiii
meeru buyyam saok chesetappudu add cheyandiii
2. Contributor: neels
Add cooked rice while girding it,it gives that color
3. Contributor: (_)_)\//\{_/\
batter grind chesaka, konchem sugar add cheyachu or
urad dal soak chesetappudu, konchem fenugreek seeds kooda soak chesi, kalipi grind chesina, dosa color baaguntundi;
4. Contributor: @noo
Try this.. naaku baaga vachindi
saggubiyam vesthe color vasthayiii
meeru buyyam saok chesetappudu add cheyandiii
2. Contributor: neels
Add cooked rice while girding it,it gives that color
3. Contributor: (_)_)\//\{_/\
batter grind chesaka, konchem sugar add cheyachu or
urad dal soak chesetappudu, konchem fenugreek seeds kooda soak chesi, kalipi grind chesina, dosa color baaguntundi;
4. Contributor: @noo
Try this.. naaku baaga vachindi
Broccoli Recipes
1. Contributor: ܧhå
Here are a few..
First one is with egg whites, you can use whole eggs or omit the eggs altogether and adjust the chili pwd to your taste... it is a little hot.. Here is the link.
Another way of doing it is adding a few florets to pesaru pappu... Nimmakaya pappu chaaru or pappu khut ki last loo, oka 3-4 minutes mundu u can add a few broccoli florets. The consistency of pappu mari palchagaa vundau and mary deggari ki kuda vundadhu..
2. Contributor: ♡♡$я€€
Brocolli pappu kuda chala baguntadhi
i just grate brocoli and cook tur dal and brocoli together
add green chillis onion while boiling
then after it is cooked i add dried mango pieces
and put tadka or popu
garnish with kothmir
3. Contributor: Members
More recipes here.
4. Contributor: Ashvik my Sweet
hello frnds,
Just found recipe for bracolli pappu which is really a healthy dish for kids too.........
Here is the recipe
5. Contributor: Radha Kishore
Jyothi....try mixed veg with carrot, peas....v like it a lot...i make it regularly....normalga popu vesi allam, pirapakayalu veyinchi....anni kalipi fry cheyyatanme...finalga interest unte garam masala or just salt and mirch powder.....
6. Contributor: UJVALA p
broccoli, just konchem oillo stir fry laga chesi, daantlo perugu kalipi, popu pettukunte baguntundi; try cheyyandi. don't forget to add salt, finely chopped green chillies (perugu kaluputaru kadaa, so, chillies finely chopped ayitae baguntayi), u can add some corriander powder and black pepper as well to taste.
--> inko procedure - popu vesukoni, onions saute chesi, broccoli kooda saute chesi, add salt, red chilli powder, ur taste of masalas.
Here are a few..
First one is with egg whites, you can use whole eggs or omit the eggs altogether and adjust the chili pwd to your taste... it is a little hot.. Here is the link.
Another way of doing it is adding a few florets to pesaru pappu... Nimmakaya pappu chaaru or pappu khut ki last loo, oka 3-4 minutes mundu u can add a few broccoli florets. The consistency of pappu mari palchagaa vundau and mary deggari ki kuda vundadhu..
2. Contributor: ♡♡$я€€
Brocolli pappu kuda chala baguntadhi
i just grate brocoli and cook tur dal and brocoli together
add green chillis onion while boiling
then after it is cooked i add dried mango pieces
and put tadka or popu
garnish with kothmir
3. Contributor: Members
More recipes here.
4. Contributor: Ashvik my Sweet
hello frnds,
Just found recipe for bracolli pappu which is really a healthy dish for kids too.........
Here is the recipe
5. Contributor: Radha Kishore
Jyothi....try mixed veg with carrot, peas....v like it a lot...i make it regularly....normalga popu vesi allam, pirapakayalu veyinchi....anni kalipi fry cheyyatanme...finalga interest unte garam masala or just salt and mirch powder.....
6. Contributor: UJVALA p
broccoli, just konchem oillo stir fry laga chesi, daantlo perugu kalipi, popu pettukunte baguntundi; try cheyyandi. don't forget to add salt, finely chopped green chillies (perugu kaluputaru kadaa, so, chillies finely chopped ayitae baguntayi), u can add some corriander powder and black pepper as well to taste.
--> inko procedure - popu vesukoni, onions saute chesi, broccoli kooda saute chesi, add salt, red chilli powder, ur taste of masalas.
Boiling Eggs
1. Contributor: padma swetha
jalaja
microwave box untundi eggs ki which can hold 4 eggs. 6 minutes lo cook avuthundi..try it
nenu use chesedi idi. aluminium plate kinda water posi paina eggs petti lid tho cover cheyali.. Here is the link
2. Contributor: ܧhå
I never boiled them in a microwave.. Stove top ee chestaa... eggs immerse ayye ani water posi, koncham salt vesi, I boil them for about 10-15 minutes. Let it cool or cold water posi, shell cheyadam..
I either read it somewhere or someone gave this tip to me, I don't remember the source.. eggs boil chese appudu koncham salt and oil vesi boil chestee, egg ki slight cracks vunna kaani, boil ayee appudu egg white baitiki raadanta.. I don't know if it really works kani, since then I have been adding some salt to water, when boiling eggs.
3. Contributor: Members
Checkout already shared tips.
4. Contributor: Atharv's mom
boiling eggs - idi nenu cooking channel lo choosaa and ever since I use this method. chaala chaala frustrated egg boiling sessions tarvaata this is what I had settled to.. here is the link.
jalaja
microwave box untundi eggs ki which can hold 4 eggs. 6 minutes lo cook avuthundi..try it
nenu use chesedi idi. aluminium plate kinda water posi paina eggs petti lid tho cover cheyali.. Here is the link
2. Contributor: ܧhå
I never boiled them in a microwave.. Stove top ee chestaa... eggs immerse ayye ani water posi, koncham salt vesi, I boil them for about 10-15 minutes. Let it cool or cold water posi, shell cheyadam..
I either read it somewhere or someone gave this tip to me, I don't remember the source.. eggs boil chese appudu koncham salt and oil vesi boil chestee, egg ki slight cracks vunna kaani, boil ayee appudu egg white baitiki raadanta.. I don't know if it really works kani, since then I have been adding some salt to water, when boiling eggs.
3. Contributor: Members
Checkout already shared tips.
4. Contributor: Atharv's mom
boiling eggs - idi nenu cooking channel lo choosaa and ever since I use this method. chaala chaala frustrated egg boiling sessions tarvaata this is what I had settled to.. here is the link.
Egg Varieties
1. Contributor: Sushma
Here is the link for egg recipes.
2. Contributor: Members
More shared recipes.
Here is the link for egg recipes.
2. Contributor: Members
More shared recipes.
Mixed green leaves curry
Contributor: padma swetha
palakura- 1/2 cup- boiled and grind to paste
chukka kura- 1/2 cup - boiled and grind to paste
thotakura- 1 cup- chopped
methi- 1/2 cup - chooped
tomato
onions
salt
pasupu
red karam
green chilly
daniyala powder
grated ginger
paneer grated
-oka pan lo oil vesi onions, ginger fry cheyali.
- green chilly slit chesi veyali. menthi kura veyali. fry cheyali. thotakura veyali. fry avali
-satl,pasupu ,red karam veyali. kalapi fry cheyali
- tomatoes chop chesi veyali. palakura paste , chuka kura paste veyali.
- koncham water posi kalapali. 3-4 minutes cook cheyali.
- daniyala powder veyali. grated paneer vesi serve cheyali. goes with rice
palakura- 1/2 cup- boiled and grind to paste
chukka kura- 1/2 cup - boiled and grind to paste
thotakura- 1 cup- chopped
methi- 1/2 cup - chooped
tomato
onions
salt
pasupu
red karam
green chilly
daniyala powder
grated ginger
paneer grated
-oka pan lo oil vesi onions, ginger fry cheyali.
- green chilly slit chesi veyali. menthi kura veyali. fry cheyali. thotakura veyali. fry avali
-satl,pasupu ,red karam veyali. kalapi fry cheyali
- tomatoes chop chesi veyali. palakura paste , chuka kura paste veyali.
- koncham water posi kalapali. 3-4 minutes cook cheyali.
- daniyala powder veyali. grated paneer vesi serve cheyali. goes with rice
16 January, 2011
Almond Kulfi
Contributor: Lavanya
Take equal portions of heavy whipping cream, Evaporated milk and condensed milk.
I took less portion of condensed milk, else it will be too sweet. I usually take 3/4 th quantity.
combine the 3 and mix with a fork till they form a good mixture
Add almond flakes and a pinch of cardamom powder, Stir again and freeze. Your almond kulfi is ready.
Molds lo posukoni kuda freeze chesukovachu.
Take equal portions of heavy whipping cream, Evaporated milk and condensed milk.
I took less portion of condensed milk, else it will be too sweet. I usually take 3/4 th quantity.
combine the 3 and mix with a fork till they form a good mixture
Add almond flakes and a pinch of cardamom powder, Stir again and freeze. Your almond kulfi is ready.
Molds lo posukoni kuda freeze chesukovachu.
Making Ghee
1. Contributor: Vanitha
Butter ni pan lo vesi low flame lo 15 min melt cheyyandi..Nenu me message chusi butter melt chesanu 15 min lo smell baga vachindi..
2. Contributor: Priya
exact time ante cheppalemu kani melt chesinapudu butter brown colour lo ayyi manchi ghee vaasana vastundi...aa time lo stove off cheyachu
3. Contributor: ܧhå
I have not made butter at home in recent times so time cheppa;enu... Butter melt chesinappudu, white froth vastundhi kada... aa white foamy froth brown/ light golden brown ayee varaku butter kaaga pettali..
4. Contributor: $u(h!tRa
butter full ga dissolve ayi clear ga avthadi.
kani residue color tho decide chesthru..godavari antaru kadha idea unda?? adi koncham light to medium brown ragane stove off cheyali ledha adi madipote bagundadu aa heat ki ghee form ayipothadi..
5. Contributed Recipes
Check this link
Butter ni pan lo vesi low flame lo 15 min melt cheyyandi..Nenu me message chusi butter melt chesanu 15 min lo smell baga vachindi..
2. Contributor: Priya
exact time ante cheppalemu kani melt chesinapudu butter brown colour lo ayyi manchi ghee vaasana vastundi...aa time lo stove off cheyachu
3. Contributor: ܧhå
I have not made butter at home in recent times so time cheppa;enu... Butter melt chesinappudu, white froth vastundhi kada... aa white foamy froth brown/ light golden brown ayee varaku butter kaaga pettali..
4. Contributor: $u(h!tRa
butter full ga dissolve ayi clear ga avthadi.
kani residue color tho decide chesthru..godavari antaru kadha idea unda?? adi koncham light to medium brown ragane stove off cheyali ledha adi madipote bagundadu aa heat ki ghee form ayipothadi..
5. Contributed Recipes
Check this link
Sweet pongal
1. Contributor: Sadhana
Ingredients:
1 cup rice
2 spoons Moongdal (slightly fried)
1 1/2 cup jaggery or Sugar (sweet thakkuva kavalante konchem thagginchandi)
1 tea spoon jeera
1 spoon pepper (seeds)
milk adequate
ghee 2 spoons
cashew nuts
kismis
cardamom powder
Method
Rice wash chesi 3 cups water add chesi moongdal, jeera, pepper kalipi pressure cooker lo 3 whistles varaku cook cheyyali. pressure poyaka cardamom powder, jaggery or sugar vesi kalapali rice vediki jaggery karigipothundi. next milk kalipi stove paina sim lo vunchaali, vere stove paina small pan lo ghee vedi chesi cashew nut, kismis vesi konchem fry kagane sweet pongal lo kalapali.
2. Contributed Recipes
Chakrapongali recipe 1
Chakerra Pongali recipe 2
Ingredients:
1 cup rice
2 spoons Moongdal (slightly fried)
1 1/2 cup jaggery or Sugar (sweet thakkuva kavalante konchem thagginchandi)
1 tea spoon jeera
1 spoon pepper (seeds)
milk adequate
ghee 2 spoons
cashew nuts
kismis
cardamom powder
Method
Rice wash chesi 3 cups water add chesi moongdal, jeera, pepper kalipi pressure cooker lo 3 whistles varaku cook cheyyali. pressure poyaka cardamom powder, jaggery or sugar vesi kalapali rice vediki jaggery karigipothundi. next milk kalipi stove paina sim lo vunchaali, vere stove paina small pan lo ghee vedi chesi cashew nut, kismis vesi konchem fry kagane sweet pongal lo kalapali.
2. Contributed Recipes
Chakrapongali recipe 1
Chakerra Pongali recipe 2
kobbari mamidi pachadi
Contributor: Sushma
inkoti kobbari mamidi pachadi,
daniki mamidi kaaya tokku teesesi mukkalu chesukovali. kobbari kooda pieces chesukovali.
oil konchem vedi chesi garlic veyyali andulo. garlic raw smell poyina tarvata urad dal, jeera, mustard veyyali. then green chillies and tamarind. ee pachadi ki green chillies konchem ekkuva padataayi. then grind this in mixie to coarse.
to the coarse add coconut pieces, salt and grind again. this shud be a soft (smooth ) paste then add mango and grind again...consistency is your choice either coarse or soft . I personally like soft in this.
inkoti kobbari mamidi pachadi,
daniki mamidi kaaya tokku teesesi mukkalu chesukovali. kobbari kooda pieces chesukovali.
oil konchem vedi chesi garlic veyyali andulo. garlic raw smell poyina tarvata urad dal, jeera, mustard veyyali. then green chillies and tamarind. ee pachadi ki green chillies konchem ekkuva padataayi. then grind this in mixie to coarse.
to the coarse add coconut pieces, salt and grind again. this shud be a soft (smooth ) paste then add mango and grind again...consistency is your choice either coarse or soft . I personally like soft in this.
Carrot Chutney
Contributor: Sushma
Carrot chutney :
Carrots : 4
Urad dal - 1tsp
jeera - 1tsp
mustard - 1/2 tsp
green chillies -- 2 (3 if u like spicy -- also depends on ur chillies)
salt
tamarind - little bit.
carrot ni chinna round pieces ga cut chesukoni pettukovali.
Heat 1tsp oil in a pan.
Once heated add garlic. Once the raw smell of garlic is gone, add urad dal, jeera, mustard. Once they are fried add green chillies (no. depending on your taste). turn it off. Add tamarind pieces.
Take these into a mixie and reheat the pan with 1tsp oil. Once the oil gets heated, add the carrot pieces.
Grind the green chillies, garlic , tamarind and the tadka ingredients. Make sure its coarse.
In the meantime carrot gets cooked (make sure it doesnt let go of its crunchiness, cook just until the raw smell is gone). Add this to the garlic,greenchillie paste and grind together with salt. Just grind it for 1 r 2 pulses so that its not a smooth paste and is coarse. Adjust salt . You can add tadka to it if u want but tastes well as such.
I used baby carrots bought from farmers market that day. They were not too small nor too big, right abt the size we get in India. Chutney also turned out good .....
Carrot chutney :
Carrots : 4
Urad dal - 1tsp
jeera - 1tsp
mustard - 1/2 tsp
green chillies -- 2 (3 if u like spicy -- also depends on ur chillies)
salt
tamarind - little bit.
carrot ni chinna round pieces ga cut chesukoni pettukovali.
Heat 1tsp oil in a pan.
Once heated add garlic. Once the raw smell of garlic is gone, add urad dal, jeera, mustard. Once they are fried add green chillies (no. depending on your taste). turn it off. Add tamarind pieces.
Take these into a mixie and reheat the pan with 1tsp oil. Once the oil gets heated, add the carrot pieces.
Grind the green chillies, garlic , tamarind and the tadka ingredients. Make sure its coarse.
In the meantime carrot gets cooked (make sure it doesnt let go of its crunchiness, cook just until the raw smell is gone). Add this to the garlic,greenchillie paste and grind together with salt. Just grind it for 1 r 2 pulses so that its not a smooth paste and is coarse. Adjust salt . You can add tadka to it if u want but tastes well as such.
I used baby carrots bought from farmers market that day. They were not too small nor too big, right abt the size we get in India. Chutney also turned out good .....
Kakarkaya Pulusu
Contributor: Padma Swetha
kakarkaya lovers ki idi
i tried it its yummy
Contributed Recipes
More kakarkaya recipes here
Kakarkaya Pulusu recipe here
kakarkaya lovers ki idi
i tried it its yummy
Contributed Recipes
More kakarkaya recipes here
Kakarkaya Pulusu recipe here
amla(usirikaya) raitha
Contributor: padma swetha
-usirikayalu holes petti boil cheyali.10 min udikaka seed teases small pieces ga cut cheyali
-perugu beat cheyali like thick buttermilk. usirikaya pieces , cut chesina green chilly, coconut grated curd lo veyali
- finally oka pan lo oil vest avalu, red dry chilly, curry leaves fry cheyali.
-raitha lo add cheyali. 10 min tarvata serve cheyali.
-usirikayalu holes petti boil cheyali.10 min udikaka seed teases small pieces ga cut cheyali
-perugu beat cheyali like thick buttermilk. usirikaya pieces , cut chesina green chilly, coconut grated curd lo veyali
- finally oka pan lo oil vest avalu, red dry chilly, curry leaves fry cheyali.
-raitha lo add cheyali. 10 min tarvata serve cheyali.
jaipuri curry -mixed vegetables
Contributor: padma swetha
-oil lo onions ,gg paste veyali.fry cheyali baga
-capsicum pieces,karam pasupu veyali baga fry cheyali
- tomato paste veyali. cook avali raw smell povali.
-boiled aloo,carrot, beans,cauliflower above gravy lo veyali. kalapali
-cashew paste,corriander powder , kasturi methi vesi 2 min unchali.
-garnish with grated ginger
goes with biryani,rice ,roti
-oil lo onions ,gg paste veyali.fry cheyali baga
-capsicum pieces,karam pasupu veyali baga fry cheyali
- tomato paste veyali. cook avali raw smell povali.
-boiled aloo,carrot, beans,cauliflower above gravy lo veyali. kalapali
-cashew paste,corriander powder , kasturi methi vesi 2 min unchali.
-garnish with grated ginger
goes with biryani,rice ,roti
Paneer Jeera Curry
Contributor: padma swetha
paneer- lightly fried in oil
jeera
pudina
gg paste
tomato-1
cashew
pasupu
salt
onion-1
cilantro
oil
garam masala
- oka pan lo oil vesi onions fry cheyali bagaa.gg paste veyali. fry cheyali
-jeera ,salt,pasupu,karam,green chilly,cilantro,pudina vesi fry cheyali.
-cashew ,tomato kalipi grind chesina paste cheyali.. paneer fry chesindi veyali
-garam masala veyali. lid petti 2min unchali
paneer- lightly fried in oil
jeera
pudina
gg paste
tomato-1
cashew
pasupu
salt
onion-1
cilantro
oil
garam masala
- oka pan lo oil vesi onions fry cheyali bagaa.gg paste veyali. fry cheyali
-jeera ,salt,pasupu,karam,green chilly,cilantro,pudina vesi fry cheyali.
-cashew ,tomato kalipi grind chesina paste cheyali.. paneer fry chesindi veyali
-garam masala veyali. lid petti 2min unchali
Beerakaya Pachadi
1. Contributor: Swetha
Hey gals, i made this version beerakaya pachadi over the weekend and it was yummm. loved it. I got it from sailusfood.com. you might want to try it too :) Here is the recipe link
2. Contributor: Padma Swetha
gals try this..its yummy
Contributors: Members
Beerakaya Chutney recipe 1
Beerakaya Chutney recipe 2
Hey gals, i made this version beerakaya pachadi over the weekend and it was yummm. loved it. I got it from sailusfood.com. you might want to try it too :) Here is the recipe link
2. Contributor: Padma Swetha
gals try this..its yummy
Contributors: Members
Beerakaya Chutney recipe 1
Beerakaya Chutney recipe 2
Aloo Gravy curry
Contributor: YRK
Idi na fav, specially ekkuva mandiki cheyali ante , the easiest. veg biryani, jeera rice or plain rice ki chala bavuntundi. roti ki kooda super vuntadi. nenu ichina ingredients 40 members ki.
Potatoes : 4 (big) boil them and cut into pieces
onion: 3 big
grated coconut :11/2 cup
mint leaves : 8 bunches, will make 1 cup
coriander : same quantity as mint
peanuts : 1/2 cup
green chillies :10
garam masala :2 spoons
chillipowder: 1 spoon
ginger , garlic paste : 1 spoon each
lemon : 1 big
yogurt :1 cup
peas: 1 cup
capcicum , carrot :optional, just add it if u want.
salt
Pan lo oil vesi , fry peanuts,onions, green chillies.add ginger garlic paste,. after that add mint and coriander leaves. baaga fry ayyaka add coconut and when its cool grind it to smooth paste by adding yogurt. keep it a side
then add oil to the pan, fry potato pieces add peas and any other veggies you like. add the grinded paste and add water, check the consistency and boil it for 10-15 mins. then add garam masala and chilli powder and cook for another 3-4 mins. add lemon juice after 5-10 mins after taking it off from the stove
Member Feedback:
1. padma swetha
gals idi try cheyandi.yummy.its hit in my potluck..
thanks yrk posted this
Query from a member:
recipe lo ingredients for 40 people ani undi. quantities choosthe yogurt 1 cup, mirch powder 1 spoon, potatoes 4 ani undi. ee numbers choosthe just manam intloki chesukune antha laage undi. but other items were big like coriander and mint 8 bunches...
nuvvu just mee intloki chesinappudu entha quantity try chesavo cheppava? recipe yummy ga undi........Thanks YRK!
Response from padma swetha
nenu 4 member kosam chesa..1 big potato use chesa ante..yeh migita ingredients neeku ela kavalo ala vesko measure..nenu pudina skip chesa na dagara lekapothe..
Idi na fav, specially ekkuva mandiki cheyali ante , the easiest. veg biryani, jeera rice or plain rice ki chala bavuntundi. roti ki kooda super vuntadi. nenu ichina ingredients 40 members ki.
Potatoes : 4 (big) boil them and cut into pieces
onion: 3 big
grated coconut :11/2 cup
mint leaves : 8 bunches, will make 1 cup
coriander : same quantity as mint
peanuts : 1/2 cup
green chillies :10
garam masala :2 spoons
chillipowder: 1 spoon
ginger , garlic paste : 1 spoon each
lemon : 1 big
yogurt :1 cup
peas: 1 cup
capcicum , carrot :optional, just add it if u want.
salt
Pan lo oil vesi , fry peanuts,onions, green chillies.add ginger garlic paste,. after that add mint and coriander leaves. baaga fry ayyaka add coconut and when its cool grind it to smooth paste by adding yogurt. keep it a side
then add oil to the pan, fry potato pieces add peas and any other veggies you like. add the grinded paste and add water, check the consistency and boil it for 10-15 mins. then add garam masala and chilli powder and cook for another 3-4 mins. add lemon juice after 5-10 mins after taking it off from the stove
Member Feedback:
1. padma swetha
gals idi try cheyandi.yummy.its hit in my potluck..
thanks yrk posted this
Query from a member:
recipe lo ingredients for 40 people ani undi. quantities choosthe yogurt 1 cup, mirch powder 1 spoon, potatoes 4 ani undi. ee numbers choosthe just manam intloki chesukune antha laage undi. but other items were big like coriander and mint 8 bunches...
nuvvu just mee intloki chesinappudu entha quantity try chesavo cheppava? recipe yummy ga undi........Thanks YRK!
Response from padma swetha
nenu 4 member kosam chesa..1 big potato use chesa ante..yeh migita ingredients neeku ela kavalo ala vesko measure..nenu pudina skip chesa na dagara lekapothe..
Paneer Burji
1. Contributor: YRK
Paneer :1 block(big)
Onion: 1 big (chop it into small pieces)
Tomatoes : 2 med size ( chop it into small pieces)
coriander powder :1 spoon
jeera powder :1 spoon
Garam masala :1 spoon
Chilli powder
coriander leaves
put some oil in pan and add onions, once they are fried add tomatoes. fry until the oil seperates from this gravy, after that add jeera, coriander, garam masalaa and chilli powders and fry it again for another few mins.Then grate paneer and add ot the gravy, add salt . You can add litttle water if required. add coriander leaves at the end.
2. Contributor: Usha
Paneer Bhurji recipe here - http://www.myspicykitchen.net/2010/02/25/paneer-bhurji/
Paneer :1 block(big)
Onion: 1 big (chop it into small pieces)
Tomatoes : 2 med size ( chop it into small pieces)
coriander powder :1 spoon
jeera powder :1 spoon
Garam masala :1 spoon
Chilli powder
coriander leaves
put some oil in pan and add onions, once they are fried add tomatoes. fry until the oil seperates from this gravy, after that add jeera, coriander, garam masalaa and chilli powders and fry it again for another few mins.Then grate paneer and add ot the gravy, add salt . You can add litttle water if required. add coriander leaves at the end.
2. Contributor: Usha
Paneer Bhurji recipe here - http://www.myspicykitchen.net/2010/02/25/paneer-bhurji/
07 January, 2011
Aava pindi pulihora
1. Contributor: <((((º>ÂÑÛH¥Â
first rice petteseyandi...aa tarvatha mustard seeds grind cheskondi powderla ayyevaraku...eppudu pan lo oil vesi vedekkaka..pulihora popu ante...pallilu, sanagapappu, minapapappu, aavalu, enguva red chillies,curry leaves veyinchukovali...
eppudu annam lo aavapodi vesi andulo veyinchina popu vesukoni taginantha salt vesi kalupukovali.....anthe guma guma lade aavannam ready...
hehe baga ekkuva chesa kada...nenu edi ma frnd daggara nerchukunna...naku kuda chala eshtam...
2. Contributor: Priya
normal pulihora chesesukuni last lo dry fry chesina aavalu podi chesi kalapali....HTH
3. Contributor: Vanitha
Memu ayyethey tamarind/lemon vesikunthamu..same like normal pulihor additional ga mustard seeds powder add chestharu...
4. Contributor: Chaitanya
My mother prepares this Avapindi pulihora..
Amma, first rice with chana dal cook chesthumdhi.. in the meanwhile mustard seeds ni kunchem water(very light) vesi paste ga chesthumdhi.. corsely baga paste kadhu.. ventane.. hot rice lo adi mix chesi tapimpu vesthumdhi.. talimpu manam tamarind pulihora ki chesinatlu.. (everything is like tamarind pulihora0, just mix the mustard seeds before.. kani ekkuva kadhu.. kunchem.. and that too meeru pregnant ani anukumtumnnaa .. i time lo chala vedi cheshtumdhi e pulihora...
first rice petteseyandi...aa tarvatha mustard seeds grind cheskondi powderla ayyevaraku...eppudu pan lo oil vesi vedekkaka..pulihora popu ante...pallilu, sanagapappu, minapapappu, aavalu, enguva red chillies,curry leaves veyinchukovali...
eppudu annam lo aavapodi vesi andulo veyinchina popu vesukoni taginantha salt vesi kalupukovali.....anthe guma guma lade aavannam ready...
hehe baga ekkuva chesa kada...nenu edi ma frnd daggara nerchukunna...naku kuda chala eshtam...
2. Contributor: Priya
normal pulihora chesesukuni last lo dry fry chesina aavalu podi chesi kalapali....HTH
3. Contributor: Vanitha
Memu ayyethey tamarind/lemon vesikunthamu..same like normal pulihor additional ga mustard seeds powder add chestharu...
4. Contributor: Chaitanya
My mother prepares this Avapindi pulihora..
Amma, first rice with chana dal cook chesthumdhi.. in the meanwhile mustard seeds ni kunchem water(very light) vesi paste ga chesthumdhi.. corsely baga paste kadhu.. ventane.. hot rice lo adi mix chesi tapimpu vesthumdhi.. talimpu manam tamarind pulihora ki chesinatlu.. (everything is like tamarind pulihora0, just mix the mustard seeds before.. kani ekkuva kadhu.. kunchem.. and that too meeru pregnant ani anukumtumnnaa .. i time lo chala vedi cheshtumdhi e pulihora...
Rava Pongal
Contributor: raja kumari
idi already post chesaremo teledu
but this is my version
Moong dal-- 1/2 or 3/4 cups
Semolina--- 1 cup
Pepper corn
jeera
ghee for tempering
curry leaves
Pappu rava separate ga dry roast cheyyali
Dal ni wash chesi 1 whistle cooker lo pettali
Oka kadai lo ghee vesi crush chesina pepper and jeera, curry leaves veyali
add water about 2 cups and bring it to boil.
Then add ravav and keep stirring to avoid lumps and then add the dal.
Anthe mee ghuma gumalade rava pongal ready.
Winter season lo vedi vediga with sambar or chutne thinte superr....
idi already post chesaremo teledu
but this is my version
Moong dal-- 1/2 or 3/4 cups
Semolina--- 1 cup
Pepper corn
jeera
ghee for tempering
curry leaves
Pappu rava separate ga dry roast cheyyali
Dal ni wash chesi 1 whistle cooker lo pettali
Oka kadai lo ghee vesi crush chesina pepper and jeera, curry leaves veyali
add water about 2 cups and bring it to boil.
Then add ravav and keep stirring to avoid lumps and then add the dal.
Anthe mee ghuma gumalade rava pongal ready.
Winter season lo vedi vediga with sambar or chutne thinte superr....
Dondakaya Stuffed Curry
Contributor: swetha
naku koncham ila explain cheyatam kashtame kani try chesthunna
first onions ni cut chesukoni ....onions,karam nd salt mixie lo grind cheyali ekkuva cheyakarledhu koncham onions light ga paste aithey chalu.....salt nd karam mankenta spicy kavalo dhanibatti add chesukovali mixie vesetappudu....
then oka mukudu lo oil vesi koncham vedekkaka a paste vesi baga vepali...madya madyalo antukuntuu untadi chusukuntu vepali....motham paste baga color change avi onions ki unna patchidhanam pothundi....a paste ni pakkana unchukoni
dondakayalni guthi ga kosukovali vatini cooker lo oka 3 whistels vatchaka tiyali
then vatini koncham fry ga veyinchali...
last ga onion paste ni veyinchana dondakayallo stuff chesukunte dondakaya stuff kura ready....
naku koncham ila explain cheyatam kashtame kani try chesthunna
first onions ni cut chesukoni ....onions,karam nd salt mixie lo grind cheyali ekkuva cheyakarledhu koncham onions light ga paste aithey chalu.....salt nd karam mankenta spicy kavalo dhanibatti add chesukovali mixie vesetappudu....
then oka mukudu lo oil vesi koncham vedekkaka a paste vesi baga vepali...madya madyalo antukuntuu untadi chusukuntu vepali....motham paste baga color change avi onions ki unna patchidhanam pothundi....a paste ni pakkana unchukoni
dondakayalni guthi ga kosukovali vatini cooker lo oka 3 whistels vatchaka tiyali
then vatini koncham fry ga veyinchali...
last ga onion paste ni veyinchana dondakayallo stuff chesukunte dondakaya stuff kura ready....
Aloo Gasagasala Curry
Contributor: padma swetha
kala jeera
sounf
avalu
jeera,menthulu
aloo
salt
oil
gasa gasalu
green chilly
ginger
red dry chilly
oka pan lo oil vesi kala jeera
sounf ,avalu, jeera,menthulu, red dry chilly veyinchali.
aloo pieces fry cheyali. .oka 10 min magganivali aloo ni.biryani aku ,salt, turmeric veyali
green chilly,gasa gasalu, ginger grind chesi aloo tho kalapali. raw smell poyinaka koncham water vesi lid petali. in between check cheskoni aloo udikinaka stove off cheyali. rice,roti ki ee curry combination.
kala jeera
sounf
avalu
jeera,menthulu
aloo
salt
oil
gasa gasalu
green chilly
ginger
red dry chilly
oka pan lo oil vesi kala jeera
sounf ,avalu, jeera,menthulu, red dry chilly veyinchali.
aloo pieces fry cheyali. .oka 10 min magganivali aloo ni.biryani aku ,salt, turmeric veyali
green chilly,gasa gasalu, ginger grind chesi aloo tho kalapali. raw smell poyinaka koncham water vesi lid petali. in between check cheskoni aloo udikinaka stove off cheyali. rice,roti ki ee curry combination.
Annavaram Prasadam
1. Contributor: G@y@ThRi
Annavaram prasadam:
naku ma DH ki fav sweet idi
anduke first time nenoka recipe post chestunna e thread lo ..
Godhuma ravva - 1 cup
Sugar - 1cup
elachi powder - 1 spn
cashews,badham,raisins(optional-ur choice)
Milk - 1/2 cup
water- 1 1/2 cup
Ghee - 3 Tspn
1.First boil chesina 1/2 cup milk lo 11/2 cup water kalipi boil cheyali ..kontamandi direct 2 cups water ye vestaru..nenu komchem milk kuda
vesta...adi boil avutunnapdu elachi powder kuda veyali.
2.ghee lo cashews,badham,raisins fry cheskoni pakkana pettukovali..
3.next inkomchem ghee add chesi wheat ravva fry cheskovali..
4.denlo boil cheskonna milk/water add chesi ravva boil ayyedaka unchali.
5. 1cup sugar add chesi kaluputu komchem sepu unchali.
6. Dry fruits tho garnish cheskovali..
PS: Meru balls la cheskovalante..milk veskovaddu..ghee ekkuva veskondi..
Hope u like it :)
2. Contributed Recipes
Check these recipes here
Annavaram prasadam:
naku ma DH ki fav sweet idi
anduke first time nenoka recipe post chestunna e thread lo ..
Godhuma ravva - 1 cup
Sugar - 1cup
elachi powder - 1 spn
cashews,badham,raisins(optional-ur choice)
Milk - 1/2 cup
water- 1 1/2 cup
Ghee - 3 Tspn
1.First boil chesina 1/2 cup milk lo 11/2 cup water kalipi boil cheyali ..kontamandi direct 2 cups water ye vestaru..nenu komchem milk kuda
vesta...adi boil avutunnapdu elachi powder kuda veyali.
2.ghee lo cashews,badham,raisins fry cheskoni pakkana pettukovali..
3.next inkomchem ghee add chesi wheat ravva fry cheskovali..
4.denlo boil cheskonna milk/water add chesi ravva boil ayyedaka unchali.
5. 1cup sugar add chesi kaluputu komchem sepu unchali.
6. Dry fruits tho garnish cheskovali..
PS: Meru balls la cheskovalante..milk veskovaddu..ghee ekkuva veskondi..
Hope u like it :)
2. Contributed Recipes
Check these recipes here
Undala pulusu
1. Contributor: YRK
Besan - 5 spoons
coriander power- 1 spoon
methi powder -1/2 spoon
sesame seeds - 2 spoons
tamarind paste - 1 big lemon size
rice flour - 1/2 -1 spoon
chilli powder
salt
mustard seeeds
Hing
curry leaves
coriander leaves
Jaggery - 1 med lemon size
Step :1
Mix besan flour with salt and chilli powder and then add some water and oil and make it like a chapathi dough. then make small balls and keep it a side.
Step 2:
Put some oil in the vessel and add mustard seeds, hing and curry leaves. Then put the tamarind juice(make it thin) and boil it for 2 mins. After that add the besan balls to it and cook it in medium flame for 10 mins. Once they are cooked add chilli powder, coriander powder,sesame seeds powder and add jaggery, boil it for another 5 mins. Based the gravy thickness you can add rice flour.
This is my super favvv with rice, my MIL makes it very well.
2. Contributor: Nirupama
nenu measuremnts prakaram emi cheyanu..
besan billala pulusu
Ing:
besan
onions chopped(optional)
green chillies
red chillies
curry leaves, cilantro
salt, oil, jeera+methi powder
jaggery
ginger- grated
tamarind - pulp theesi pakkana pettukovali....... thick ga vundali tamarind pulusu..mari thick ga, mari palchaga vundakudadu...mamulu pulusu ki ela vuntundoo ala vundali
Prep:
1)oka bowl lo besan+salt+chilli powder , water to kalapali...... ee dough to balls la cheyali..or u can cut it in squares.. squares la cut cheyali anukunte oka plate ki oil rasi ee dough ni spread chesi squares cut cheyali with knife..(ivi steam pina kuda udikinchavachu..but nenu direct ga pan lo vesta after popu..)
2)oka pan lo oil vesi, hing, jeera, mustard, curry leaves, green chillies, grated ginger,red chillies, chopped onions(optional) anni veyali... ivi konchem fry ayyaka add besan balls/squares ....low flame lo petti lid pettali....ivi udikaka add tamarind juice....
idi antha boil avutunte add jeera+methi powder, jaggery, salt......... final ga cilantro veyali......
ee billalu curd rice to kalupukoni tinte baguntundi.. rice to ee pulusu superr vuntundi........
Besan - 5 spoons
coriander power- 1 spoon
methi powder -1/2 spoon
sesame seeds - 2 spoons
tamarind paste - 1 big lemon size
rice flour - 1/2 -1 spoon
chilli powder
salt
mustard seeeds
Hing
curry leaves
coriander leaves
Jaggery - 1 med lemon size
Step :1
Mix besan flour with salt and chilli powder and then add some water and oil and make it like a chapathi dough. then make small balls and keep it a side.
Step 2:
Put some oil in the vessel and add mustard seeds, hing and curry leaves. Then put the tamarind juice(make it thin) and boil it for 2 mins. After that add the besan balls to it and cook it in medium flame for 10 mins. Once they are cooked add chilli powder, coriander powder,sesame seeds powder and add jaggery, boil it for another 5 mins. Based the gravy thickness you can add rice flour.
This is my super favvv with rice, my MIL makes it very well.
2. Contributor: Nirupama
nenu measuremnts prakaram emi cheyanu..
besan billala pulusu
Ing:
besan
onions chopped(optional)
green chillies
red chillies
curry leaves, cilantro
salt, oil, jeera+methi powder
jaggery
ginger- grated
tamarind - pulp theesi pakkana pettukovali....... thick ga vundali tamarind pulusu..mari thick ga, mari palchaga vundakudadu...mamulu pulusu ki ela vuntundoo ala vundali
Prep:
1)oka bowl lo besan+salt+chilli powder , water to kalapali...... ee dough to balls la cheyali..or u can cut it in squares.. squares la cut cheyali anukunte oka plate ki oil rasi ee dough ni spread chesi squares cut cheyali with knife..(ivi steam pina kuda udikinchavachu..but nenu direct ga pan lo vesta after popu..)
2)oka pan lo oil vesi, hing, jeera, mustard, curry leaves, green chillies, grated ginger,red chillies, chopped onions(optional) anni veyali... ivi konchem fry ayyaka add besan balls/squares ....low flame lo petti lid pettali....ivi udikaka add tamarind juice....
idi antha boil avutunte add jeera+methi powder, jaggery, salt......... final ga cilantro veyali......
ee billalu curd rice to kalupukoni tinte baguntundi.. rice to ee pulusu superr vuntundi........
Mushroom Rice~Mushroom Dum Biryani
1. Contributor: Radha
here is the mushroom rice recipe..
I hope u like this..
Ingredients:
Rice - 2 cups
Onion - 1 no
(sliced thinly)
Mushrooms - 1 pkt
Tomato - 1 no
Lemon juice - 1 tbsp
Coriander leaves - As reqd
Mint leaves(Pudhina) - As reqd
For grinding:
Onion - 1 no
Red chillies - 3 nos
Green chillies - 3 nos
Ginger - 1/2" piece
Garlic pods - 6 nos
Cinnamon - 1/4" stick
Cardamom- 2 nos
Preparation Method of Mushroom Rice Recipe :
1)Heat a little oil or ghee in a pan.
2)Fry the sliced onions until golden.
3)Add the ground mixture to this and fry well, until the raw smell of the ground onion goes and the mixture turns brownish.
4)Add mushrooms & fry for some
time.
5)Add tomato & fry.
6)Add rice & fry for sometime.
7)Add water which should be double the quantity of rice.
8)Cover & cook till the rice is done.
9)When the rice is almost done, add a tbsp of lemon juice, coriander leaves & mint leaves.
10)Close & cook for another 5 minutes.
my all time fav dish..)
2. Contributor: COOOOOOOOOOL....
Mushroom Dum Biriyani
Check Dis: here
3. Contributor: Ujvala
5. Contributor: UJVALA
naa mushroom biryani, oka recipe...
Here is the link to the recipe
here is the mushroom rice recipe..
I hope u like this..
Ingredients:
Rice - 2 cups
Onion - 1 no
(sliced thinly)
Mushrooms - 1 pkt
Tomato - 1 no
Lemon juice - 1 tbsp
Coriander leaves - As reqd
Mint leaves(Pudhina) - As reqd
For grinding:
Onion - 1 no
Red chillies - 3 nos
Green chillies - 3 nos
Ginger - 1/2" piece
Garlic pods - 6 nos
Cinnamon - 1/4" stick
Cardamom- 2 nos
Preparation Method of Mushroom Rice Recipe :
1)Heat a little oil or ghee in a pan.
2)Fry the sliced onions until golden.
3)Add the ground mixture to this and fry well, until the raw smell of the ground onion goes and the mixture turns brownish.
4)Add mushrooms & fry for some
time.
5)Add tomato & fry.
6)Add rice & fry for sometime.
7)Add water which should be double the quantity of rice.
8)Cover & cook till the rice is done.
9)When the rice is almost done, add a tbsp of lemon juice, coriander leaves & mint leaves.
10)Close & cook for another 5 minutes.
my all time fav dish..)
2. Contributor: COOOOOOOOOOL....
Mushroom Dum Biriyani
Check Dis: here
3. Contributor: Ujvala
5. Contributor: UJVALA
naa mushroom biryani, oka recipe...
Here is the link to the recipe
Bread Halva
1. Contributor: Radha
here is the recipe.. i used to make like this.
Cooking Time: 30 mts
Serves 6-7 persons
Ingredients:
3/4 cup – 1 cup ghee (clarified butter)
1 loaf bread
6-8 cardamoms (elachi)
2 tbsps almonds (badam)
2 tbsps cashewnuts
1 lt milk (low fat)
1 ¼ cup sugar (increase or decrease as per your taste)
1 Tear the bread into bit sized pieces. Heat three fourth cup of ghee in a cooking vessel and add the bread pieces and fry them till they turn a golden brown.
2 Grind elachi, almonds and cashewnuts (leave a few toasted almonds and cashewnuts aside for garnish) to a fine paste.
3 Meanwhile boil the milk, add sugar and keep stirring it till it blends into the milk. Add the fried bread pieces and the remaining ghee to this mixture.
4 Let it simmer till the bread pieces turn soft and cook in the milk mixture. Combine the nuts paste. Garnish with the toasted almonds and cashewnuts.
4 Serve warm or refrigerate until chilled and serve. It tastes good both warm and cold.
2. Contributor: Sucharitha Padarthi
Contributed recipes
Shubha's Microwave Bread Halwa
Swetha's Bread Halwa or Double ka meetha
Sravanthi's Double ka Mita
Niru's Double ka meeta
here is the recipe.. i used to make like this.
Cooking Time: 30 mts
Serves 6-7 persons
Ingredients:
3/4 cup – 1 cup ghee (clarified butter)
1 loaf bread
6-8 cardamoms (elachi)
2 tbsps almonds (badam)
2 tbsps cashewnuts
1 lt milk (low fat)
1 ¼ cup sugar (increase or decrease as per your taste)
1 Tear the bread into bit sized pieces. Heat three fourth cup of ghee in a cooking vessel and add the bread pieces and fry them till they turn a golden brown.
2 Grind elachi, almonds and cashewnuts (leave a few toasted almonds and cashewnuts aside for garnish) to a fine paste.
3 Meanwhile boil the milk, add sugar and keep stirring it till it blends into the milk. Add the fried bread pieces and the remaining ghee to this mixture.
4 Let it simmer till the bread pieces turn soft and cook in the milk mixture. Combine the nuts paste. Garnish with the toasted almonds and cashewnuts.
4 Serve warm or refrigerate until chilled and serve. It tastes good both warm and cold.
2. Contributor: Sucharitha Padarthi
Contributed recipes
Shubha's Microwave Bread Halwa
Swetha's Bread Halwa or Double ka meetha
Sravanthi's Double ka Mita
Niru's Double ka meeta
Sorakaya Palakura Cury
Contributor: padma swetha
sorakaya
chintapandu
palakura
garam masala
oil
curry leaves
cilantro
gg paste
salt
- oka pan lo oil vesi 4 tea spoons. dry red chilly,avalu, urad dal,onions,green chilly,curry leaves fry cheyali.baga vegaka gg paste veyali,turmeric veyali.
-sorakaya pieces veyali.red karam veyali.salt veyali.lid petti vudakanivali.
- palakura boil chesi grind cheyali..ee paste sorakaya mukkalo veyali.
- koncham tamarind juice,garam masala veyali, salt vesi baga kalipi lid pettali.oka 3 min tarvatha stove off cheyali
- cilantro tho finally garnish cheyali. roti ee curry manchi combination
sorakaya
chintapandu
palakura
garam masala
oil
curry leaves
cilantro
gg paste
salt
- oka pan lo oil vesi 4 tea spoons. dry red chilly,avalu, urad dal,onions,green chilly,curry leaves fry cheyali.baga vegaka gg paste veyali,turmeric veyali.
-sorakaya pieces veyali.red karam veyali.salt veyali.lid petti vudakanivali.
- palakura boil chesi grind cheyali..ee paste sorakaya mukkalo veyali.
- koncham tamarind juice,garam masala veyali, salt vesi baga kalipi lid pettali.oka 3 min tarvatha stove off cheyali
- cilantro tho finally garnish cheyali. roti ee curry manchi combination
Spicy Kobbari Pulusu
Contributor: padma swetha
coconut grated
onions
garlic
ginger
green chilly
red karam
oil
turneric
green chilly
curry leaves
cilantro
jeera
tamarind juice
daniyalu
- oka pan lo 4 tbsp oil vesi heat avali..jeera,curry leaves ,red dry chilly fry cheyali..
- grinder lo coconut grated,onions chopped,garlic,ginger,daniyalu, dalchina chekka,lavangalu,jeera vesi grind cheyali
- ee paste oil vesi baga fry avanivali.
-red karam,salt,turmeric veyali.green chillys veyali.fry avali.tamarind juice indulo veyali.lid petti magganivali. pulsu ready..
coconut grated
onions
garlic
ginger
green chilly
red karam
oil
turneric
green chilly
curry leaves
cilantro
jeera
tamarind juice
daniyalu
- oka pan lo 4 tbsp oil vesi heat avali..jeera,curry leaves ,red dry chilly fry cheyali..
- grinder lo coconut grated,onions chopped,garlic,ginger,daniyalu, dalchina chekka,lavangalu,jeera vesi grind cheyali
- ee paste oil vesi baga fry avanivali.
-red karam,salt,turmeric veyali.green chillys veyali.fry avali.tamarind juice indulo veyali.lid petti magganivali. pulsu ready..
02 January, 2011
Spinach niluva pachadi
Contributor: Rama Ramesh
gongura nilava pacchadi laagey spinach chesukovachu kaan itamarind vesukovali
Recipe :
3-4 large bunches gongura /spinach
red chillies :3-4 ( depending on spice levels )
tamarind- lemon size
aavala podi 2 tb spoon
menthi podi 1 tb spoon
nuvvulu ( sesame seeds )--- 2 T spoon
Red chilly powder ----3 tb spoons ( approx ) this spice level u can adjust acc to taste
salt approx 2 t spoons ( acc to taste )
hing - pinch
Senagapappu 3 spoons--- 1+2
procedure:
take 3-4 spoons oil ina big fry pan add all the clean gongura leaves and tamarind.
let the leaves fry properly so that the colour of leaves is completely changed and it becomes a like a paste .
On the other side dry roast aavalu and menthulu seperately and make a smooth powder of each.
take 1-2 spoons oil and fry red chillies a little senagapappu. once fried add nuvvulu to this hot mixture and then add these chillies mixture to the gongura paste and then make a paste in the mixie with salt.
Now in a bowl add the gongura red chilly paste and to that add aavalu and menthulu powder mix properly thne add red chilly powder do not mix.
Heat oil (approx 5 spoons) along with sengapappu ( popu) and add this to the bowl such that it covers red chilly powder. now mix the pickel and it is ready to serve.
ee pickel chaala rozulu untundi and next day nunchi baagutundi :))))
naaku recipes raayadamu raadu ekkkadyina doubt untey ping me :)
gongura nilava pacchadi laagey spinach chesukovachu kaan itamarind vesukovali
Recipe :
3-4 large bunches gongura /spinach
red chillies :3-4 ( depending on spice levels )
tamarind- lemon size
aavala podi 2 tb spoon
menthi podi 1 tb spoon
nuvvulu ( sesame seeds )--- 2 T spoon
Red chilly powder ----3 tb spoons ( approx ) this spice level u can adjust acc to taste
salt approx 2 t spoons ( acc to taste )
hing - pinch
Senagapappu 3 spoons--- 1+2
procedure:
take 3-4 spoons oil ina big fry pan add all the clean gongura leaves and tamarind.
let the leaves fry properly so that the colour of leaves is completely changed and it becomes a like a paste .
On the other side dry roast aavalu and menthulu seperately and make a smooth powder of each.
take 1-2 spoons oil and fry red chillies a little senagapappu. once fried add nuvvulu to this hot mixture and then add these chillies mixture to the gongura paste and then make a paste in the mixie with salt.
Now in a bowl add the gongura red chilly paste and to that add aavalu and menthulu powder mix properly thne add red chilly powder do not mix.
Heat oil (approx 5 spoons) along with sengapappu ( popu) and add this to the bowl such that it covers red chilly powder. now mix the pickel and it is ready to serve.
ee pickel chaala rozulu untundi and next day nunchi baagutundi :))))
naaku recipes raayadamu raadu ekkkadyina doubt untey ping me :)
Thotakura Gumadikaya Vadiyala Fry
Contributor: padma swetha
thotakura - finely choped
gumadi kaya vadiyalu- fry chesinavi
- oka pan lo oil vesi jeera,inguva,red chilly, avalu ,curry leaves fry cheyali. chopped thotakura vesi veganivali..koncham vegaka salt, red karam veyali..tarvatha gumadikaya vadiyalu indulo kalapali.2-3 min stove meeda unchi teseyali.hot rice tho yummy.
thotakura - finely choped
gumadi kaya vadiyalu- fry chesinavi
- oka pan lo oil vesi jeera,inguva,red chilly, avalu ,curry leaves fry cheyali. chopped thotakura vesi veganivali..koncham vegaka salt, red karam veyali..tarvatha gumadikaya vadiyalu indulo kalapali.2-3 min stove meeda unchi teseyali.hot rice tho yummy.
Poganam Dosa
Contributor: Radha
We can use the over fermented dosa batter for dosa..
Y don't you try for poganam dosa :
Seasoning (Add to the overnight fermented batter):
1 big red onion or 6 shallots - finely chopped
(Because we mix them in the batter raw, avoid yellow onion for its smell & awful rawtaste)
4 green chillies - finely chopped
Few springs of cilantro - finely chopped
A fistful of chana dal (soaked )
1 teaspoon of cumin
½ teaspoon of turmeric and salt
Add all these ingredients to the batter and mix thoroughly.
And make dosa..
Also prepare peanut or coconut chutney.
We can use the over fermented dosa batter for dosa..
Y don't you try for poganam dosa :
Seasoning (Add to the overnight fermented batter):
1 big red onion or 6 shallots - finely chopped
(Because we mix them in the batter raw, avoid yellow onion for its smell & awful rawtaste)
4 green chillies - finely chopped
Few springs of cilantro - finely chopped
A fistful of chana dal (soaked )
1 teaspoon of cumin
½ teaspoon of turmeric and salt
Add all these ingredients to the batter and mix thoroughly.
And make dosa..
Also prepare peanut or coconut chutney.
Methi Pesarupappu Podukura
Contributor: ♥ ShailajaKiran
with methi u can prepare menthi pesarapappu podukura
methi wash and cut - 3 cups
pesarapappu - 1/2 cup
onion 1 (optional)
red chilli powder or green chili paste
garlic - 7-8 pods
salt as per taste
pesarapappu ni vidiga cook cheyali.. not to be pressure cooked...pappu cook avvali kani paste avvakudadhu..drain the dall. artham ayindhi anukunta..
talimpu lo onion pieces vesi fry cheyandi... taravatha menthi kura vesi kalipi lid petti sim lo cook avvanivvandi...add teh garlic too... until it is cooked.. once done addd dall and red or green chilli and salt and mix well.... leave it for some time....
serve with rice...
with methi u can prepare menthi pesarapappu podukura
methi wash and cut - 3 cups
pesarapappu - 1/2 cup
onion 1 (optional)
red chilli powder or green chili paste
garlic - 7-8 pods
salt as per taste
pesarapappu ni vidiga cook cheyali.. not to be pressure cooked...pappu cook avvali kani paste avvakudadhu..drain the dall. artham ayindhi anukunta..
talimpu lo onion pieces vesi fry cheyandi... taravatha menthi kura vesi kalipi lid petti sim lo cook avvanivvandi...add teh garlic too... until it is cooked.. once done addd dall and red or green chilli and salt and mix well.... leave it for some time....
serve with rice...
Chikkudu Vankaya Kura
Contributor: ShailajaKiran
now chikkudu kura
we can cook it with brinjal...
take chikkudukaya and brinjal of same quantity..
chikkudu kaya
brinjal
onion 1 (optional)
red chilli powder accordingly
salt
dania powder(optional)
cut each chikkudu in to not more than 2 or 3 peices and pressure cook them up to 2 whistles and drain it...
oka pan lo sufficient oil lo talimpu vesi onion fry cheyandi.. then add brinjal... once brinjal is 90% done and chikkudu kaya peices and red chilli powder, salt and dania powder.. mix it slowly... and leave it to cook for some time...
and anthey ayipoyindhi... serve it with rice or chapathi.. chala baguntundhi...
now chikkudu kura
we can cook it with brinjal...
take chikkudukaya and brinjal of same quantity..
chikkudu kaya
brinjal
onion 1 (optional)
red chilli powder accordingly
salt
dania powder(optional)
cut each chikkudu in to not more than 2 or 3 peices and pressure cook them up to 2 whistles and drain it...
oka pan lo sufficient oil lo talimpu vesi onion fry cheyandi.. then add brinjal... once brinjal is 90% done and chikkudu kaya peices and red chilli powder, salt and dania powder.. mix it slowly... and leave it to cook for some time...
and anthey ayipoyindhi... serve it with rice or chapathi.. chala baguntundhi...
Goruchikkudu Senagapappu Kura
Contributor: ShailajaKiran
goruchikkudu tho ayithe senagapappu vesi cheyavachu...
goru chikkudu peices -2 cups
senagapappu - 1/2 cup
onion 1 medium
green chilli - 5-6
coconut powder -5-6 tsps
ginger 1/2 inch piece
salt according to paste
pressure cook the washed goru chikkudu, senagapappu and little salt together up to 2 whistles.. once done drain the water and keep a side....
make a paste out of green chilli ,coconut and ginger adding sufficient salt for the curry.
now in a pan add little oil and make a tempering and then add the onions(cut in to small peices) and allow it to fry then add the boiled goruchikkudu and senagapappu.. then add the green chilli paste and mix it well.... cook it for soime time... once done add corriander or corriander powder and it is done...
u can eat this with rice, chapathi, jonne rotte etc..
goruchikkudu tho ayithe senagapappu vesi cheyavachu...
goru chikkudu peices -2 cups
senagapappu - 1/2 cup
onion 1 medium
green chilli - 5-6
coconut powder -5-6 tsps
ginger 1/2 inch piece
salt according to paste
pressure cook the washed goru chikkudu, senagapappu and little salt together up to 2 whistles.. once done drain the water and keep a side....
make a paste out of green chilli ,coconut and ginger adding sufficient salt for the curry.
now in a pan add little oil and make a tempering and then add the onions(cut in to small peices) and allow it to fry then add the boiled goruchikkudu and senagapappu.. then add the green chilli paste and mix it well.... cook it for soime time... once done add corriander or corriander powder and it is done...
u can eat this with rice, chapathi, jonne rotte etc..
Allam Pickle hotel style
Contributor: padma swetha
allam pickle- hotel style
its yummy gals try it..
allam pickle- hotel style
its yummy gals try it..
Methi Chutney
Contributor: Radha
Here is the procedure..
Ingredients
•2 bunches Methi leaves (Menthi Kura)
•½ tbsp tamarind
•coriander-finely chopped
•½ tsp turmeric powder
•salt to taste
For Seasoning
•1 tsp mustard seeds
•3 dry red chillies
•1 tsp urad dal
•2 tsp peanut oil
•½ tsp Hing
Method
•Pour a tsp of oil in a pan; add minapappu (urad dal), mustard seeds, hing, red chillies & in it. Keep it aside to cool.
•In the same pan, put some oil and add methi leaves and fry till the colour changes to dark. Let it cool.
•Grind above seasoning with fried methi leaves,tamarind, salt, turmeric to a fine paste, by adding 5-6 drops of warm water when required.
•Garnish this with chopped coriander.
Here is the procedure..
Ingredients
•2 bunches Methi leaves (Menthi Kura)
•½ tbsp tamarind
•coriander-finely chopped
•½ tsp turmeric powder
•salt to taste
For Seasoning
•1 tsp mustard seeds
•3 dry red chillies
•1 tsp urad dal
•2 tsp peanut oil
•½ tsp Hing
Method
•Pour a tsp of oil in a pan; add minapappu (urad dal), mustard seeds, hing, red chillies & in it. Keep it aside to cool.
•In the same pan, put some oil and add methi leaves and fry till the colour changes to dark. Let it cool.
•Grind above seasoning with fried methi leaves,tamarind, salt, turmeric to a fine paste, by adding 5-6 drops of warm water when required.
•Garnish this with chopped coriander.
Methi Chicken
1. Contributor: Radha
If you are non vegetarian u can try this..
Itried this.It came out well..
Here is the recipy link..
If you are non vegetarian u can try this..
Itried this.It came out well..
Here is the recipy link..
Chikkudukaya recipes
1. Contributor: Gayathri
Check these recipes -
Chikkudukaya bangaldumpa vepudu
Chikkudukaya vepudu
2. Contributor: ܧhå
Check this recipe for chikkudukaya kura
3. Contributored
Already contributed Chikkudu Vankaya kura
Check these recipes -
Chikkudukaya bangaldumpa vepudu
Chikkudukaya vepudu
2. Contributor: ܧhå
Check this recipe for chikkudukaya kura
3. Contributored
Already contributed Chikkudu Vankaya kura
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