Gobi 65

Contributor: Sravanthi
nenu ila chesthanu Gobi65 Dry.method

1 cauliflower
3 or 4 table spoons cornflour
5 table spoons all purpose flour
onions..finely chopped
green chillies- acc to the spice you need
chillipowder- acc to the spice you need
Tomato sauce-2 tea spoon
soya sauce-2 tea spoons
Green chilli sauce- 2 tea spoons
venigar-1/2 table spoon
red food color(optional)
salt-as needed
1 egg(optional)
water as needed for the consistency...not too thick..

for the garnish:
Garlic , spring onions and green peppers and slit green chllies (optional)


seperate the cauliflower into small florets or as you like..
then mix all the ingredients along with the cauliflower and deep fry or just mix the batter and dip the gobi in the batter and deep fry..

later slightly cut the garlic into small pieces fry them..not brown.. and capsicum pieces or green chillies ( optional)and chop spring onions finely for garnish


Gobi65 wet method
Mix all the above ingedients except for the sauces..u can put more sauce if u want..
after deep frying the gobi
just take a 1/2 tbsp corn flour and mix it with water and make it a fine paste..not very thick
then heat the pan..add the sauces and the corn flour mix and deep fried gobi ..just stir fry it for 3-4 mins until the gobi gets properly coated with the sauce..
and garnish as mentioned above..

in the similar way u can make Cabbage65 too

Ulli Kadala Pulusu

Contributor: Rama Ramesh
Ulli kadalu ( spring onions ) tho nenu sweet pulusu chesthaa rice lo ki

boil Spring onions in salt water with 1-2 green chilles split into half and turmeric .
Add Tamrind juice ( kavaalsinantha ) konchemu pullaga untey baaguntundi ...
add 2 teaspoons jaggery ( bellam)

On a pan add 2 spoons oil :
Add 3 spoons chana dal ( senaga pappu)
dhaniyalu 1 spoon ,menthulu 1/4spoon , and 3-4 red chillies .
Allow these to become brown /splatter .
Grind these into powder/ paste . add this paste to pulusu .
Boil for 5 mins :)

Popu ki aavalu, Zeera and karvepaku with red chillies vesukoni dimpeyyadamey :D yummy sweet pulusu ready :D illagey anapakaya mukkalatho kuda chesukovachu :D

Oats Dosa

1. Contributor: Sravanthi
Gals nenu ninna oats tho dosa chesa..chaala baaga vachindhi

For the dough:

1cup Oats
1 cup sooji rava
½ cup rice flour
1 cup curd (u can substitute with buttermilk instead of curd and water)
water ..as needed for the consistency

1 finely chopped onion
green chillies ...finely chopped acc to your taste
1 carrot grated(optional)
1 spoon jeera(optional)
1/2 spoon chillipowder(optional)
grated coconut and finely chopped corriander...just to garnish(optional)


Mix all the ingredients in bowl and make sure there are no lumps..let the dough sit for a while ..for about 1/2 hr-1 hr ...( i wonder if they wud come out well with out waiting )
pour it on he pan like u do for rava dosa...
anthe OATS RAVA DOSA readyyyyyyyyyy ..serve it hot with yummy yummy chutney..

---

2. Contributor: sushma
Try this too.... recipe link

3. Contributor: Madhuri
Oats dos from my blog
Recipe 1

Other variety of oats dosa
From Showmethecurry

4. Contributor: ♛ѕιη∂нυ ρσттι /ναη∂αηαρυツ

Oats dosa ki I use

1 cup- oats
1 cup- rice flour ( crispy kavalante 2 cups add chesuko)

First oats baga powder laga grind chesukoni, andulo add rice flour and grind together with water.

Appatikappudu a batter use cheyacchu , Kani naaku personally overnite batter ferment chesi next day ki use cheste taste bavuntundhi.

5. Contributor: p@dmini ***************
More Oats Dosa recipes here

Already Contributed Recipe:
Brown Rice Oats Dosa recipe link here

Sorakaya Kofta Curry

Contributor: Radha
Sorakaaya grate chesi....andhulo water anta teesesi.....koncham corn flour/gram flour vesi balls chesi fry cheyyali......onions, tomatoes koncham maggapetti grind cheyyali....koncham oil lo ginger-garlic paste fry chesi, garam masala or any masala powder u like versi, fry chesina kaaju kooda vesukovachu, grind chesina gravy vesi koncham boil cheyyali, taste batti salt, pepper powder vesukovali....serve chesi mundu koftas e gravy lo veyyali....

naaku eppudu koftas break avvaledu..make sure u try to make the koftas with flour and a bit water to make it bind properly...
Kaftas can be done with many vegetables, rice...nenu okasari rice koftas chesanu chaala baaga vachindi....

Tip 1:
Contributor: LakshmiKalyani
ninu mali kofta cheddamani koftas oil lo vesthe break ayyayi... inka chesedi emi ledani vatini bake chesanu... avi brownish red ayye daka bake chesanu...taste lo emi theda anipinchaledu... break avuthayi anna tension kuda ledu...

Tip 2:
Contributor: Sravanthi
kofta cheseppudu make sure that they are firm and kavali antey kofts chesaka payina flour tho coating ishtye break avavu... nenu chestha kofta curry naaku eppudu break avaledhu...

Maple & Brown Sugar Oats Chapathi

Contributor: Sravanthi
maa intiki oka sari friends vallu vacharu..neighbours annamata..
valla kids ki em pettalo theleeka nenu Maple and BRown sugar vi flavoured oats unnayi naa deggara...inka konchme sugar add chesi..boil chesi...chapathi pindi kalipesa...butter vesi kalchi pettanu..chala yummu anukuntuu thinesaru heheehe
nenu just oka bite taste chesa...baane undhi..manakante kids ki ekkuva nachuthundhi adi...sanvi ki chesipettu veelayithe

More tips on oats chapathi check this

Chicken Curry

Recipe 1
Contributor: ~SJ
gravy ekkuva raavali antey onions ekkuva vesukovali,saripadetattu chillies/karam powder

ma mom recipe :

homemade masala paste : mixie lo chesukovali
1/2 kilo chicken ki

2 tbspoons : dhaniyalu,
3 tbspoons : ghasghasalu
1 tbspoon : jeera
4 : lavangalu
2 inch : dalchina chekka
1: cardamom

smooth ga paste cheyyali ..ghasghasalu soft paste vachevaraku

onions, chillies fry chesaka ..
GG paste vesi ..fry chesi .. tharuvatha above paste vesi ..konchem karam pasupu uppu veyyali ...5 minutes ayyaka chicken vesi medium high heat lo 5 minutes kalipi 1/2 glass water vesi mootha pettali..

20 minutes ki oil,water paiki theluthundi..lid semi close lo 10 minutes udaka nivvali ..appudu water pothundhi ..kothmeera tho garnish chesukovadamey !


Recipe 2
Contributor: harshini

chicken dry avakudadante gravy baga vachetu prepare cheyandi
nenu ayithe ginger garlic,konni onions,green chilli,kothimira vesi grind chesthanu andulone dhaniya,jeera,powders garam masala,chicken masala vesi taginani nillu posi grind chetsha.
stove mida pan petti koncham oil posi,dry kakunda undalante koncham oil yekuva veyandi.andulo onions vesi adi fry ayaka,paina paste vesi oil vachedaka fry chesi,chicken taginantha water posi adi udikaka kothimira vesi dinchestha


Recipe 3
Contributor: AvanthiRao

chicken gravy curry kavali antey idi chudu... Recipe link
kani idi kasta procedure peddadi......

konchem easyga kavali antey.. Try this recipe
chicken curry lo kasta gravy kavali antey last 5-10minutes lo tomato puree veyyandi gravy vastundi.......

How to cut paneer

how do you guys cut the paneer into small cubes ..i got the paneer from indian stores and kept in fridge. Now i want to make Paneer Butter Masala and i find it hard to cut it into small cubes. It is cold and hard to cut..So any tips please..

1. atleast 3-4 hrs baita pettali...and ask ur hubby to cut it ..nenu ade chesta..naa valla avvadu...
2. Keep it outside (preferably in oven) for 1 hr or so...then u can cut it into pieces...
3. hot water lo veyandi koncham sepu...easy to cut as well as gravy baga teesukuntundi
4. u can also put paneer in hot water...before adding it into curry cut it into pieces... it remains soft even after u add in curry..

Shrimp Curry

Recipe 1

Contributor: ܧhå
I make regular shrimp curry... onion tomato vesi.... sometimes, veree taste ravali ante, same recipe follow avutha, koncham chili powder takkuva vestha and 5 - 7 minutes before the curry is done, green chilies slit chese vestha... chili flavor vastundhi.... small chilies kaadu, long mirchi dorukutundhi kada, indian stores loo... mirchi bajji type vee, avi... not hot peppers though...
small twist to regular shrimp curry

Recipe 2
Contributor: Sangeetha
Prawns fry
Nennu Prawns fry and Curry chestha..or mamidikayi Prawns ...lekkapothy birayani

Prawns Fry :
1. marinate prawns with chilli pwd , gg paste (1tsp), tumeric pwd , salt and curry leaf pwd (optional but baguntadhi )
2. In a shallow big pan , take some oil , and some whole masala's ( 4-5 cloves , daniya , zeera , 1/4 inch cinamon ) ,then add 1 onion + curryleaves ,fry till raw smell goes away ,then grind the above mixture.

After you complete 1.2 , you start the curry process :
1. praws in a pan loo cook ayyivarakku fry chessi anty about 5 mins , taken time in bowl
2. Then same some more oil in pan + add ceshews (1/2 fist) + then add green chilli slices + then corrinder leaves + mint leaves + curry leaves anni fry ayyakka , take them to the above shrimp bowl
3. Then aa oil fry the grinded onion mixure ,baga fry ayyaka add shrimp + all the greens
4. then taste it , if like add some curry pwd also , let it cook until very dry ..on simmer about 15 mins

process kucham ekkuva annu pinchinna taste baguntadhi ..try and let me know

Recipe 3
Contributor: Sangeetha
Shrimp curry
regular curry lanee chestha ..I won't use tomato ..

1. take some oil in pan
2. Then add green chilles (5-6)+ ginger ( 1inch pieces optional)
3. Then add curry leaves
4. Then add small onion pieces (almost oka onion )..baga fry ayyaka ..
5. add shrimp +chilli pwd+ tumeric pwd + salt + curry pwd
6. then add 1/2 cup water ..dagarapaddy varakku let it cook ..

you add ceshew pwd /ceshews if want more gravy .

Recipe 4
Contributor: AvanthiRao
nenu prawns ni spring onions tho try chesanu bagundi here z d link

Recipe 5
Contributor: Madhuri
Shrimp fry
Shrimp lo koncham salt,chilli powder/pepper powder,turmaric,egg,Ajinomoto,corn flour vesi kalipi pakana petukovali like 30 mins.....

Then shimps ni deep fry cheyali......Fry chesi paper towel mida veyali.....

Next Oka onion ni chinaga cut cheskovali......
Pan lo 3tbs oil vesi Onions fry cheyali.....onions fry ayaka Koncham turmaric,salt,chilli powder Onions ki taginantha vesukovali.....Then add Shrimps to onions and fry it.....
Anthe Recipe is ready.....Enjoy.........

Chapatis with Oats

Contributor: Sravzzz
oatmeal vesi chapathi ila chestha nenu
will boil the oats in the micowave for a minute

boil ayaka danitho chapathi pindi kaluputhanu..
anthe simpleeeeee

then make chapathis.. i wont put oil..
chala chala chala chalaaaa soft vasthayi....

and quacker oats ee use chestha nenu...
oats chapathi is healthy tooo... vedi vedi ga thinte superrrrrrrr

Step by Step:
2 cups wheat flour ki 1 cup oats teesuko or starting kabatti 3/4 cup tho try cheyi..

oats lo water posi..baaga soft ayedaka microwave lo pettu..
nenu usual ga 1 min pedathanu..
kochem hot hot gaane unnapudu...chapathi pindi lo mix chesesi kalipesei koddiga salt vesi..
pindi chala soft ga kalapali...gattiga kalapoddu..
inka chapathi chesetapudu konchem..wheat flour lo vesi chesei..Tawa chala hot ayaka kalchu chapathi...
naaku epudu soft gaane vachayi..right from the day 1..
ee experimnet baaga click ayindhi ani..nenu almost epudu chapathi chesina most of the time ilane chesthanuu..normal chapathi chesi asalu chala years ayindhi naaku
ivi daily thinna kuda vedi cheyavu naaku...ipudu inka time leka cheyatledu kani...idi varaku maa dinner week lo 4 days ide undedii..

Variation:
inko vishyam cheppana...navvuthavemo
maa intiki oka sari friends vallu vacharu..neighbours annamata..
valla kids ki em pettalo theleeka nenu Maple and BRown sugar vi flavoured oats unnayi naa deggara...inka konchme sugar add chesi..boil chesi...chapathi pindi kalipesa...butter vesi kalchi pettanu..chala yummu anukuntuu thinesaru heheehe
nenu just oka bite taste chesa...baane undhi..manakante kids ki ekkuva nachuthundhi adi...sanvi ki chesipettu veelayithe

Tip:
oats ni powder chesi kuda chapathi pindi lo kalipi mix chesukovachu..or else
oats boil chesi aa mixture tho chapathi pindi kalipi chesukovachu..baaga..soft ga kuda vasthayi..
recipe paina undhi chudandi..

Contributor: Swathi
nenu general quaker oats ee vadtuna saritha...just oats munige varku water vesi microwave chesta for 1min and then i prepare dough with aata. rotis will remain soft even for next day :)

Contributor: Saritha
nenu jus one packet of oatmeal ni 3/4cup water lo 1-1 1/2 min microwave chesi, oka 5 min tharvatha andulo wheat flour kaluputha.. (this mix should b enuf for 8 rotis)
and then make chapathis/parathas/rotis as usual..full puff avvadam kashtam..oats untayi kabatti..but super soft untayi rotis..u can also put a drop of oil if reqd..

idhi workout avvakapothe...put the mix in fud processor for 1-2min...manchiga knead avuthundhi dough ! nuvvu vadhanna puff avuthayi rotis ..soft ga kuda untayi...usual ga ofc lunch ilane chestha nenu..

Kheema Biryani

Contributor: Usha
Kheema Dum Biryani
I usually cook kheema (goat) with some ginger garlic paste, chili powder and salt, as soon as I get it home and store it in small containers in the freezer. This way it is easy to thaw and easy to cook too. Can use this cooked kheema to make kheema kura or biryani. All you need to do is, thaw it room temperature or in the microwave for a 1 minute and it is ready to use it in any dish.

Ingredients:
Kheema 1 lb (approx.) or 450 gm (approximately)
¾ cup oil (little less than ¾ cups I used the measuring cup that comes with the rice cooker)
1 small Onion Sliced
chopped pudina
3 tsp ginger garlic paste
2 tsp coriander powder
1 tsp chili powder
7-8 green chilies (adjust to your taste)
turmeric
3 tbsp yogurt or curds
garam masala
kotmir

Garam masala:
4 pepper corns (miryalu)
4 lavangam
4-6 elaichi (use just the seeds)
¼ tsp saha jeera
small cinnamon piece about ½ “ piece
Grind all these to make garam masala

RICE:
2 ½ cups rice soaked for 30 minutes (measuring cup that comes with the rice cooker)
4 cardamoms
4 cloves
½ tsp saha jeera
3-4 bay leaves
½ tsp ginger garlic paste
salt (approx. 2-3 tbsp )

First kheema kura chesukovai. At the same time inko stove paina water boil cheyandi, rice cook cheyadaaniki

Kheema:
heat oil in a wide pan or a pot. Big enough to cook the biryani in it. Add ½ of the oil and fry onions until golden brown. Remove the onions from the pan and keep them aside. In the same pan, add pudina if using. Add ginger garlic paste and fry a little. Add coriander powder, chili powder, turmeric and salt. Mix well and add yogurt. Tondara gaa kalpandi otherwise perugu virigi pokundhi... Add kheema, green chilies and cook it until done. Raw kheema use chestee, manchi gaa kalapandi, lumps kaakunda and cover chesee, completely vude kee varaku cook cheyandi... Mutha teesi, water evaporate aiye varaku cook cheyandi. if you are using already cooked kheema, then mutha petadam avasam leedu.... water antha evaporate aiye varaku cook cheyandi Add garam masala. Taste it and adjust salt and chili powder if required.

Rice:
Water boil inaaka, rice kinda list hesina ingredients anni veyyandi, except rice. Let it boil for a minute. Drain the rice from water and add it boiling water and cook it until almost done... about 80 % done. Naa stove meeda about 7 minutes padutundhi... This is the tricky part. Biryani texture depends on this.
Rice drain cheyandi, and keep aside ½ cup of boiled water.

Assembling biryani
IF you used a big pot to cook the kheema, daantlo nee rice veyachu. Other wise oka peda ginneloo, first khema petandhi...daani paina, oka layer of rice (½ the cooked rice), on top of it ½ the fried onions and ½ the kotmir. Daani paina, malli rice, fried onions and kotmir. So you will have kheema on the bottom layer, middle layer of rice, fried onions and kotmir and last layer is again rice , onions and kotmir. Pour the remaining oil over the rice and ½ cup of boiled water that we kept aside when draining cooked rice . Meeri posina water should be enough to completely cook the rice.

Oka alumunium foil tho pot nee cover cheyandi. I use two layers of alumunium sheets. Daani meedha mootha petandhi and seal the sides with alumunium foil. Steam escape kakunda vunda daaniki.

Cook on high for 2 minutes. Kheema sizzling sound vinipistundhi.... pot and kheema vadi avvadaniki.... then reduce the fame to low and cook for 12 – 15 minutes. I usually cook for 12 minutes. Stove off chesi, oka 10 minute alagee vnchandi... then mix it. Oka veela rice completely cook kaakapothey, malli stove on chesi cook cheyandi... Naa stove meedha aothey 12 minutes is good in enough.

Deeni texture paradise biryani or hyderabad house biryani laaga vuntadi, but with kheema. Naaku ee method ee chana baaga nachu tundhi... there is a easier version.... daani taste kuda baaguntundhi but, dum biryani taste raadu...

Kheema Biryani method 2
Easy method:
Khema biryani or kheema pulao
Follow the above recipe for making kheema kura

For rice:
Soak rice for 15 – 30 minutes in water. Then
In another pan heat remaining oil, add cardamom, cloves, cinnamon, saha jeera, bay leaves and biryani flower. Once these are roasted, add soaked rice. Drain all the water and add the rice.
Saute the rice for 2-4 minutes until the rice changes color. Don’t saute it for too long either.

Here u can use a rice cooker or a cook it on stove top.
which ever U use, rice is in the bottom layer. Add 3 ½ cup of water. 1 cup rice ki 1 1/3 cup water.
Daani piana kheema, fried onion and kotmir veesi cook cheyandi. Until rice is cooked.

2. Contributor: Silpa Reddy Valmeti
Nenu try cheyyaledu but naa friend receipe cheptha.. Tinnanu nenu it was yummm!!
Buttrr lo chakka, lavamgam, bay leaf vesi fry
Onions long and thin ga cut chesi fry
Add ginger garlic paste, salt and pasupu and fry... pachi vasana poye daaka
Now add Tomato idi optional.... Green chilli...
Add dhania powder, jeera powder - optional, karam, kavalante any chicken biryani masala and add kheema to this...
Koncham kalipi... Add mint and coriander
Ippudu water and biyyam vesi either pressure cook or electric cook... Salt marchi poku
Quick ga aipothundi and tasty ga untadi...

Capsicum Eggplant Chutney

Contributor: Krishna
Guys this is nice try 1's

first take oil and add eggplant and after five minutes add chillies.
When eggplant is half done add capcium pieces.
when both are cooked well then turn off the stove.
on the top before grinding add Garlic,cumin seeds,curry leaves,and tamrind.
when every thing cools down lil make it a paste.

Chakrapanalu

Contributor: Priya

Link to Chakrapanalu in my blog, Rimki

Dondakaya Recipes

Contributor: ܧhå
daawat.com loo dondakaya guthi masala recipe vundhi.. I tried few years back and I liked it a lot... Here is the recipe

Contributor: Padmini
usha chepina recipe baguntundi.
kani nenu guthi vankayi ki pette masala tho try chesanu.
It took soo much time to cook. But, taste matram chala bagundi.

Contributor: Kavya
Dondakaya Jeelakarra Karam: Recipe link
Dondakaya Pakodi Kura:(link lo vankaya vundi replace it wid dondakaya) Recipe link
Dondakaya Kothimeera Karam(link lo vankaya vundi replace it wid dondakaya) Recipe link
Bhindi-Dyo-Pyza: Recipe link
nenu same ide tinodra tho chesa last week..chaala baaga vacchindi.....

Dondakaya/Tindora Masala

Contributor: Padmini
SESAME 2TBSP
GROUNDNUTS 4TBSP
DRY COCONUT 2TBSP
GARAM MASALA cloves-3, cardamom-2 , cinnamon-small pcs , poppy seeds, coriander seeds (DRY ROAST AND MAKE INTO PASTE OR POWDER)
GINGER GARLIC PASTE 2TSP
ONION PASTE ONE (LARGE)
GREEN CHILLIES 4-6
TIN-DORI 1/4KG
OIL 1/4CUP
RED CHILLI POWDER 1-2TSP
SALT
TURMERIC 1/4TSP
DRY ROAST SESAME AND GROUNDNUTS AND THEN INTO FINE PASTE.
DRY ROAST WHOLE GARAM MASALA AND THEN INTO FINE POWDER
MAKE ONION AND GREENCHILLIES INTO PASTE
CUT TINDORI INTO 2 HALVES AND CUT INTO LONG SLICES
FRY THESE TINDORI IN OIL UNTIL COOKED.
REMOVE FROM OIL
IN SAME OIL FRY ONIONS AND GREENCHILLIES PASTE AND GIN GAR PASTE, GARAM MASALA AND GROUNDNUTS AND SESAME PASTE UNTIL OIL SEPARATES
NOW ADD RED CHILLI POWDER, TURMERIC AND SALT
ADD 1 CUP WATER
WHEN WATER IS BOILING ADD FRIED TINDORI
COVER WITH LID AND ALLOW TO COOK UNTIL GRAVY THICKENS.
SERVE WITH ALL TYPES ROTTI’S, TOMATO RICE AND PLAIN RICE

Here is the link to the recipe

Dondakaya with Senaga Pappu

Contributor: ♥ ShailajaKiran
u can cook dondakaya with senagapeppu aswell..

Dondakaya senagapappu kura.

Dondakaya : 250 grms
Senagapappu : 2 fist full..
Onion : 1 med

(make a paste of the below)
Coconut : 2-3 tsps (optional but tastes good)
Ginger : 1/2 inch
Green chilli : according to taste
salt : according to taste

soak chanadal, then cook the soaked chanadal and dondakaya till soft..

In a pan do tadka and add onions.. once they are cooked add the cooked chana dal, dondakaya and add the ground paste. leave it under small flame till some time and garnish with corriander...