1. Contributor: UJVALA p
hiiiiii ammayilu, i am happy today. bcoz, y'day finally i make paneer tikka masala. eppati nuncho, something spl cheddam, paneertho ani, sooo much waiting... finally ninna chesanu...
would like to share my recipe with you ladies...
http://ujvalaskitchen.blogspot.com/2012/08/paneer-tikka-masala.html
19 August, 2012
Bone Soup
1. Contributor: ܧhå Rãø
nenu goat (mutton) bones tho chesta. In the link below I used toor dal but it can be skipped.
http://www.myspicykitchen.net/2011/02/15/day-7-bone-soup-bone-chaaru/
The other version is without toor dal & veggies. It has liberal amount of ginger garlic paste & cinnamon. Oil loo bay leaves, cinnamon, cardamon, cloves, shah jeera or jeera veyali.. then saute onions followed by ginger garlic paste. Then coriander powder, green chilies (opt), chili powder, salt turmeric and garam masala powder (cardamom+cloves+shah jeera+black pepper+cinnamon) vesi baga kalapali. Then add bones and fry them nicely for about five minutes. Then add tamarind paste or juice and mix well. Required amount of water posi pressure cook it. Pressure release ayyaka, check it for taste, adjust seasoning, cilantro vesi few minutes maraganichi remove form heat.
Tamarind badalu tomatoes kuda veyachu. Before adding bones, add tomatoes and koncham mushy ayyaka, bones vesi follow the rest of the steps.
nenu goat (mutton) bones tho chesta. In the link below I used toor dal but it can be skipped.
http://www.myspicykitchen.net/2011/02/15/day-7-bone-soup-bone-chaaru/
The other version is without toor dal & veggies. It has liberal amount of ginger garlic paste & cinnamon. Oil loo bay leaves, cinnamon, cardamon, cloves, shah jeera or jeera veyali.. then saute onions followed by ginger garlic paste. Then coriander powder, green chilies (opt), chili powder, salt turmeric and garam masala powder (cardamom+cloves+shah jeera+black pepper+cinnamon) vesi baga kalapali. Then add bones and fry them nicely for about five minutes. Then add tamarind paste or juice and mix well. Required amount of water posi pressure cook it. Pressure release ayyaka, check it for taste, adjust seasoning, cilantro vesi few minutes maraganichi remove form heat.
Tamarind badalu tomatoes kuda veyachu. Before adding bones, add tomatoes and koncham mushy ayyaka, bones vesi follow the rest of the steps.
Chikki with sugar
1. Contributor: Shailaja Kiran
Chikki ante gurthu vachindhi... my mom makes a chikki with sugar which tastes like heaven for me....
Here it goes like this...
1 cup roasted and pealed groundnuts - grind it to a course powder
1 cup sugar
before starting the procedure of making this chikki on a flat surface or in a baking tray nicely spray ghee or oil and keep it ready... and also oil the rolling pin
procedure : Once the peanut powder is ready..... in a medium heat melt sugar in a non stick pan with out adding water. Stir it continously, after a minute or so sugar will start melting and melts completely... once it melts completely switch off the stove and immediately add these powder and stir continuously with out any lumps.... once done put the mixture on the tray/flat surface and start spreading the mixturewith the rolling pin...this procudure needs to be made faster as the sugar will start setting back again..... but the result would be wonderfull...
some cashews (optional... if ur also using cashews .. then dry roast the cashews and make a course powder... )
if ur also using cashews balance the peanut and cashews to 1 cup for 1 cup sugar...
Chikki ante gurthu vachindhi... my mom makes a chikki with sugar which tastes like heaven for me....
Here it goes like this...
1 cup roasted and pealed groundnuts - grind it to a course powder
1 cup sugar
before starting the procedure of making this chikki on a flat surface or in a baking tray nicely spray ghee or oil and keep it ready... and also oil the rolling pin
procedure : Once the peanut powder is ready..... in a medium heat melt sugar in a non stick pan with out adding water. Stir it continously, after a minute or so sugar will start melting and melts completely... once it melts completely switch off the stove and immediately add these powder and stir continuously with out any lumps.... once done put the mixture on the tray/flat surface and start spreading the mixturewith the rolling pin...this procudure needs to be made faster as the sugar will start setting back again..... but the result would be wonderfull...
some cashews (optional... if ur also using cashews .. then dry roast the cashews and make a course powder... )
if ur also using cashews balance the peanut and cashews to 1 cup for 1 cup sugar...
Preserving or storing gongura
1. Contributor: prasanna kiran K
sorry.."danchi" ante usually roti (rolu lo) vesi bandatho patchadi chestaru.. .actually process enti ante gongura baga kadigi aarabettali tadi lekundaa..next baandi lo koncham noone vesi adi vedi ekkaka gongura vesi veyinchali patchi smell poyedaaka, saripadina uppu veyyali ..adi challareka rotlo vesi bandatho danchutharu..complete ga mettaga kakundaa danchaali...daniki ekkada tadi tagalakudadu..idi naaku gurthu unna process...ammani adigi emanna modifications unte chepta..
2. Contributor: Sruthi ...
Gongura koncham rare kaabbati.. Amma naku India nunchi ila pampisthundhi.
- Gongura baaga kadigi, water antha poyevaraku aarabeti.
- Oil lo Gongura vesi.. fry ayyaka koncham salt vesthe.. Adhi freezer lo store chesukovachu.
So, year long ki kavali ante ila kuda unchukovachu. Sometimes it is soo easy to make a pappu with this.. pappu boil chesesukuni.. popu lo koncham gongura & ee pappu vesthe 10 mins lo aipotundhi. Naa lanti badhakistulu ki best ;)
3. Contributor: Shailaja Kiran
I love gongura ..kani Uk lo dorakadhu anni places lo... So amma naaku ela pampisthundhi......
Gongura manchiga wash chesi kastha direct sun kakunda ala cloth meedha dry chesthundhi... and once its dries up she puts in the cover and send me...
like wise she will send me
Gongura,
totakura
chinta chiguru,
and finally she will send me veepa puvvu every year,,,,,,
and all these taste the same exactly like the fresh once......
i use all these when ever i like to have and feel like being in india.....
sorry.."danchi" ante usually roti (rolu lo) vesi bandatho patchadi chestaru.. .actually process enti ante gongura baga kadigi aarabettali tadi lekundaa..next baandi lo koncham noone vesi adi vedi ekkaka gongura vesi veyinchali patchi smell poyedaaka, saripadina uppu veyyali ..adi challareka rotlo vesi bandatho danchutharu..complete ga mettaga kakundaa danchaali...daniki ekkada tadi tagalakudadu..idi naaku gurthu unna process...ammani adigi emanna modifications unte chepta..
2. Contributor: Sruthi ...
Gongura koncham rare kaabbati.. Amma naku India nunchi ila pampisthundhi.
- Gongura baaga kadigi, water antha poyevaraku aarabeti.
- Oil lo Gongura vesi.. fry ayyaka koncham salt vesthe.. Adhi freezer lo store chesukovachu.
So, year long ki kavali ante ila kuda unchukovachu. Sometimes it is soo easy to make a pappu with this.. pappu boil chesesukuni.. popu lo koncham gongura & ee pappu vesthe 10 mins lo aipotundhi. Naa lanti badhakistulu ki best ;)
3. Contributor: Shailaja Kiran
I love gongura ..kani Uk lo dorakadhu anni places lo... So amma naaku ela pampisthundhi......
Gongura manchiga wash chesi kastha direct sun kakunda ala cloth meedha dry chesthundhi... and once its dries up she puts in the cover and send me...
like wise she will send me
Gongura,
totakura
chinta chiguru,
and finally she will send me veepa puvvu every year,,,,,,
and all these taste the same exactly like the fresh once......
i use all these when ever i like to have and feel like being in india.....
Filling for curry puffs
1. Contributor: p@dmini ***************
vallu ekkkuva onions vestharu curry lo instead of potatoes adi matram naku telisi inka perfect recipe teliyadhuuuu
2. Contributor: Bhargavi Satish
Potatoes boil chesi mash/ small pieces cut chesi pettukondi, boil peas and carrots, keep aside. then jeera, curry leaves, mustard seeds talimpu vesi, fry chopped onions and green chillies, to this add turmeric, salt to taste karam and garammasala pwd fry for a min or two add the boiled veggies and some cilantro and mint leaves and cook for about 3-4 mins , squeeze lemon juice or add amchur pwd. let cool completely and use
vallu ekkkuva onions vestharu curry lo instead of potatoes adi matram naku telisi inka perfect recipe teliyadhuuuu
2. Contributor: Bhargavi Satish
Potatoes boil chesi mash/ small pieces cut chesi pettukondi, boil peas and carrots, keep aside. then jeera, curry leaves, mustard seeds talimpu vesi, fry chopped onions and green chillies, to this add turmeric, salt to taste karam and garammasala pwd fry for a min or two add the boiled veggies and some cilantro and mint leaves and cook for about 3-4 mins , squeeze lemon juice or add amchur pwd. let cool completely and use
Vankaya kotimeera fry
1. Contributor: Sravanthi
vankaaya kothimeera kura..bhale untundhi idi...naku vanakaya and kothimeera rendu chala istam..so combi obviously super istam.. http://www.sailusfood.com/2007/05/17/vankaya-kothimira-vepudu-brinjal-fresh-coriander-stir-fry/
vankaaya kothimeera kura..bhale untundhi idi...naku vanakaya and kothimeera rendu chala istam..so combi obviously super istam.. http://www.sailusfood.com/2007/05/17/vankaya-kothimira-vepudu-brinjal-fresh-coriander-stir-fry/
Kothimera niluva pachadi
1. Contributor: @nooo ...........
monna amma kothimmera tho chala rojulu nilava unde pachadi chesindi- here you go:
Kothemeera ni cut chesi oil lo vesi konchem magganivvali, tarvatha karam, salt ,menthi pindi(konchem),chinthapandu vesi okasari gind konchem grind cheskovali. last lo oil lo konchem avalu,red dry mirchi,inguva vesi adi grind chesina pickel lo kalipithe super untundi and chala rojulu untundi fridge lo pettukunte pettukokapoina oka 7-10 days untundi.chaala tasty ga undi
2. Contributor: Radha Kishore
Anoo...nenu chesthanu ee pachadi....but last lo poopu veyyakunda unchuthanu...then can use it for kothimera rice also...
Check out already contributed recipes here, including more kotimera pachadi recipes
monna amma kothimmera tho chala rojulu nilava unde pachadi chesindi- here you go:
Kothemeera ni cut chesi oil lo vesi konchem magganivvali, tarvatha karam, salt ,menthi pindi(konchem),chinthapandu vesi okasari gind konchem grind cheskovali. last lo oil lo konchem avalu,red dry mirchi,inguva vesi adi grind chesina pickel lo kalipithe super untundi and chala rojulu untundi fridge lo pettukunte pettukokapoina oka 7-10 days untundi.chaala tasty ga undi
2. Contributor: Radha Kishore
Anoo...nenu chesthanu ee pachadi....but last lo poopu veyyakunda unchuthanu...then can use it for kothimera rice also...
Check out already contributed recipes here, including more kotimera pachadi recipes
Rice Rava Upma
1. Contributor: Madhuri
Here is the recipe http://satya-anwesha.blogspot.com/2012/02/rice-rava-upma.html#comment-form
2. Contributor: chaitali meda
maa mothar kooda same Madhuri ichina link lo laagane chestharu... but ikkada US lo she improvised..ikkada rice cooker ekkuva use chestham kada...so idi rice cooker method
first put biyyam ravva, moong dal and water (1 cup: 1/3 cup: 2 cups) in rice cooker. Turn it on
Pakkana regular talimpu, minapappu, jeera, mustard, curry leaves, green chili, ginger.
Pour the talimpu into the rice cooker
Add salt and mix well
mostly 20-25 minutes lo cook ayipotundi...
Here is the recipe http://satya-anwesha.blogspot.com/2012/02/rice-rava-upma.html#comment-form
2. Contributor: chaitali meda
maa mothar kooda same Madhuri ichina link lo laagane chestharu... but ikkada US lo she improvised..ikkada rice cooker ekkuva use chestham kada...so idi rice cooker method
first put biyyam ravva, moong dal and water (1 cup: 1/3 cup: 2 cups) in rice cooker. Turn it on
Pakkana regular talimpu, minapappu, jeera, mustard, curry leaves, green chili, ginger.
Pour the talimpu into the rice cooker
Add salt and mix well
mostly 20-25 minutes lo cook ayipotundi...
Mango kalakand ~ Mango burfi
1. Contributor: ŚŴÁŤℋℐ ŚℐℛℐŚℋÁ .
condensedmilk + milk powder+ mango pulp and taste thaginanatha sugar vesi stove mida petti thick iyyaka plate mida ghee rasi edi veyyali cool iyyaka cut chesukoni oka container lo pettukotame chala baguntundhi.
condenesd milk -1tin,mawa powder - 21/2 to 3 cups miru adjust chesukovachu and mango pulp-11/2cup and sugar mi taste taginattu nenu ala adjust chesthu VESA anni pan mida chesa anni vesi daggara ga vachaka andulo naina thisukoni challaraka cut chesukuvatame
condensedmilk + milk powder+ mango pulp and taste thaginanatha sugar vesi stove mida petti thick iyyaka plate mida ghee rasi edi veyyali cool iyyaka cut chesukoni oka container lo pettukotame chala baguntundhi.
condenesd milk -1tin,mawa powder - 21/2 to 3 cups miru adjust chesukovachu and mango pulp-11/2cup and sugar mi taste taginattu nenu ala adjust chesthu VESA anni pan mida chesa anni vesi daggara ga vachaka andulo naina thisukoni challaraka cut chesukuvatame
Veg wraps or veggie frankies
1. Contributor: sushma pinjala
Here is the link.
http://sushmapinjala.blogspot.com/2009/10/veggi-frankie.html
Here is the link.
http://sushmapinjala.blogspot.com/2009/10/veggi-frankie.html
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