Contributor: harshini
bobarlu nanesi less water tho grind chesukovali..andulo sannaga tarigina pachimirchi,kothimeera,uppu vesi...wadalaga vesukovadame..its very easy...baga untay taste nenu monanne chesa....but sannati flame lo koncham golden brown ayedaka kalchali..lekapothe oil baga lagesthay..
Contributor: padma swetha
harshini chepinatlu nenu chesta. baguntayi.vediga tinte yummy .
- nenu pan meeda koncham oil vesi vada laga vesi cutlet ga kalchuta if u like u can try this to avoid deep fry..
Contributor: ܧhå
Bobbari garelu pesari (moong dal) garelu laaga nee chestaru... taste baaguntundhi.
Harshini chepinattu, need to soak bobbarlu (black eye peas) for at least 4 hrs. Grind it with very minimal water. bobbarulu grind chesi appudu, green chilies, koncham allam, jeera tho grind cheyali. To grinded pappu, add chopped onion, kotmir vesi kalupukovali. Then garelu or vada laaga chesi deep fry cheyali. You can also add chopped curry leaves, methi, green onions, if have it at home.
Contributor: Bhargavi
nenu Usha cheppinatte chestanu.....ivi hot ga tintene baaguntayi......do add curry leaves and cilantro.....
01 December, 2010
Stuffed Sorakaya
Contributor: padma swetha
sorakaya di stuffing pettedi (tia- rama recipe)
kharam petti kura kharam :
approx ga 2 big spoons of senagapappu
1big spoon minapa pappu ,
small spoon of coriander seeds (dhanialu)
3-4 red dried chillies depending on spice level
dried coconut ( kuridi /coconut powder)
nuvvulu( sesame )1 spoon .
Take 2 spoons oil and add senagapappu, minapapappu,dhaniaalu and red chillies after spalttering and browning add sesame seeds to this oil leave for some time and grind this mixture to coarse powder.
you can use this mixture in many other curries like Brinjal for stuffing or dondakaya or anapakaya :D
i just cut pieces and added the anapakaya pieces to a little oil with salt and turmeric and once cooked add some tamarind ( little for pulupu ) or tomato and add this powder :D enjoyyyy
sorakaya di stuffing pettedi (tia- rama recipe)
kharam petti kura kharam :
approx ga 2 big spoons of senagapappu
1big spoon minapa pappu ,
small spoon of coriander seeds (dhanialu)
3-4 red dried chillies depending on spice level
dried coconut ( kuridi /coconut powder)
nuvvulu( sesame )1 spoon .
Take 2 spoons oil and add senagapappu, minapapappu,dhaniaalu and red chillies after spalttering and browning add sesame seeds to this oil leave for some time and grind this mixture to coarse powder.
you can use this mixture in many other curries like Brinjal for stuffing or dondakaya or anapakaya :D
i just cut pieces and added the anapakaya pieces to a little oil with salt and turmeric and once cooked add some tamarind ( little for pulupu ) or tomato and add this powder :D enjoyyyy
Majjiga Sojji
Contributor: COOOOOOOOOOL....
Majjiga Sojji baaguntundi pulla pulla ga wid sour curds... recipe link
Ledha jst Talimpu Sojji Cheyochu....
adi kuda same provedure as Majiga sojji kaani add water instead of buttermilk....
emaina doubts vunte adugu....
Majjiga Sojji baaguntundi pulla pulla ga wid sour curds... recipe link
Ledha jst Talimpu Sojji Cheyochu....
adi kuda same provedure as Majiga sojji kaani add water instead of buttermilk....
emaina doubts vunte adugu....
Rice Flour Dosa
Contributor: swathi
easy rice flour dosa..
for batter
1 cup riceflour
2 spoons besan
finely chopped onions
salt and chilly powder according to ur taste
mix with water...batter should be thin
Heat pan .. griddle with little oil.
add mustard seeds then pour the batter
easy rice flour dosa..
for batter
1 cup riceflour
2 spoons besan
finely chopped onions
salt and chilly powder according to ur taste
mix with water...batter should be thin
Heat pan .. griddle with little oil.
add mustard seeds then pour the batter
Pongal Recipes
1. Contributor: Radha
I tried this ven pongal.It came out well.U can fallow these steps..
Ven pongal can be cooked in two ways. One is adding the seasoning after cooking rice and dal. The other is doing the reverse way. Adding seasoning to the uncooked rice and dal, then cooking. In this way, the pongal color may look more darker than the first way of cooking.You can add some milk together with water instead of whole water to cook the pongal. This may add some mild sweetness to the pongal. Some people like to add grated ginger to the pongal. You can customize the seasoning according to your taste.
Now follows the recipe:
Ingredients:
* Rice - 1 cup (uncooked)
* Green gram dal(split) - 1/2 cup(Roasted)
* Salt - to taste
* Ghee and Oil - 2 to 3 teaspoons
* Water - to cook pongal
For seasoning:
* Cashew nuts - 10 -12
* Red chilies - 2
* Hing - 1/4 teaspoon
* Cumin seeds - 2 teaspoon
* Peppercorns - 1 ½ teaspoon
* Curry leaves - a sprig
Recipe:
1. Heat very little ghee or oil in a pan. Add split green gram dal and fry till it turns into light brown. Remove from heat.
2. Wash rice and roasted dal in water. Cook Rice and dal together with salt in pressure cooker or in a vessel. To cook in pressure cooker, add 3 ½ to 4 cups of water and leave for 3 whistles. Once the steam is released from the cooker, do the seasoning.
3. For seasoning: Heat Oil and Ghee in a pan. Add Cashew nuts and fry till it turns into light brown. Then add Red chilies, Cumin seeds, Peppercorns, Hing and Curry leaves, fry for 1 or 2 minutes.
4. Pour this mix to cooked pongal and mix.
Serve with coconut chutney or sambar.. It will b yummy...
2. Contributor: Gayathri
Rice 1 cup--- soak it for 15 mins
Moong Dhal: 1/2 cup... just heat in a pan for few mins.. do not make it go brown...
U can add coconut milk while u keep it in Pressure cooker
Keep it for like 5 -6 whistles...The water will be the same as u use it for rice n dhal but make sure u pour 1 more extra cup
for the sizzling, heat ghee, put jeera and let it splutter , add ginger, green chillies, curry leaves, pepper powder or pepper and then add this to the pongal mixture add salt and mix well...
Serve hot and when u serve , add a tablespoon of ghee on top
This is how I do it.... hope it turns out well :-))
3. Contributor: Praneetha
For pongal recipe :
Ingredients :
Rice - 1 cup
Moong dal - 1/2 or 3/4 cup
perpper corns - 1 spoon
cumin seeds - 1/2 tsp
mustard seeds - 1/2 tsp
chana,urad dal - 1tsp
hing
oil
ghee
curry leaves
red chillies dry - 2/3
green chillies - 3/4
salt
In a pressure cooker pan, take rice n dal (together), add enough water (21/2 cups) and cook for 3 whistles. Then, in a tadka pan, do the tadka and add this to the cooked stuff. Tadka will be good with ghee. You are ready to serve.
Generally in Andhra, we serve it in proper solid form. In TN, they serve it in liquid form. For tht all u have to do is, keep the vessel on med flame, add 1 more cup of water and stir well, so tht water distributes nicely. Then turn off and serve.
Both cases, u can serve with coconut chutney,pickle or any sweet pulusu. we usually serve with menthi pulusu. It's an awesome combination.
4. Contributor: Srividya Hari
nenu aithe hot pongal ila chesthanu. chinna cooker lo one spoon ghee vesi cashews, 1 tbsp jeera, 1tbsp black pepper, 1-2 sprigs of curry leaves vesi, fry ayyaka, rice and pesarappu equal quantity lo theesukuni wash chesukuni adi kuda light ga fry cheyyali. ipudu water 3 - 3.5 times add cheyyali ante rice+pesarapappu 1 cup theesukunte 3 to 3.5 cups water posi, salt vesi cooker lo 4-6 whistles varaku cook cheyyali. mutha vachaka u can add ghee and eat as is with pickle and curd. lekapothe malla paina nunchi konchem jeera, and hing thoti tadka vesukovacchu. inkonchem ekkuva variation kavalante u can add veggies like carrots, peas, alu to this.
inkoti - 1/2 cup pesarapappu+1/2 cup rice vesi chesina kaani ekkuva quantity vasthundi ee item because of moong dal and lots of water. so chaalaa ekkuva cheyyoddu waste avuthundi. hot pongal challaga ayyaka thinte gatti padipoyi thinadam kashtam ga untundi mingudu padakunda, so vedi vedi gaane thineyyali
More TIA Contributed Recipes
Visa's recipe
Priya's recipe
Santhi's recipe
Another recipe
I tried this ven pongal.It came out well.U can fallow these steps..
Ven pongal can be cooked in two ways. One is adding the seasoning after cooking rice and dal. The other is doing the reverse way. Adding seasoning to the uncooked rice and dal, then cooking. In this way, the pongal color may look more darker than the first way of cooking.You can add some milk together with water instead of whole water to cook the pongal. This may add some mild sweetness to the pongal. Some people like to add grated ginger to the pongal. You can customize the seasoning according to your taste.
Now follows the recipe:
Ingredients:
* Rice - 1 cup (uncooked)
* Green gram dal(split) - 1/2 cup(Roasted)
* Salt - to taste
* Ghee and Oil - 2 to 3 teaspoons
* Water - to cook pongal
For seasoning:
* Cashew nuts - 10 -12
* Red chilies - 2
* Hing - 1/4 teaspoon
* Cumin seeds - 2 teaspoon
* Peppercorns - 1 ½ teaspoon
* Curry leaves - a sprig
Recipe:
1. Heat very little ghee or oil in a pan. Add split green gram dal and fry till it turns into light brown. Remove from heat.
2. Wash rice and roasted dal in water. Cook Rice and dal together with salt in pressure cooker or in a vessel. To cook in pressure cooker, add 3 ½ to 4 cups of water and leave for 3 whistles. Once the steam is released from the cooker, do the seasoning.
3. For seasoning: Heat Oil and Ghee in a pan. Add Cashew nuts and fry till it turns into light brown. Then add Red chilies, Cumin seeds, Peppercorns, Hing and Curry leaves, fry for 1 or 2 minutes.
4. Pour this mix to cooked pongal and mix.
Serve with coconut chutney or sambar.. It will b yummy...
2. Contributor: Gayathri
Rice 1 cup--- soak it for 15 mins
Moong Dhal: 1/2 cup... just heat in a pan for few mins.. do not make it go brown...
U can add coconut milk while u keep it in Pressure cooker
Keep it for like 5 -6 whistles...The water will be the same as u use it for rice n dhal but make sure u pour 1 more extra cup
for the sizzling, heat ghee, put jeera and let it splutter , add ginger, green chillies, curry leaves, pepper powder or pepper and then add this to the pongal mixture add salt and mix well...
Serve hot and when u serve , add a tablespoon of ghee on top
This is how I do it.... hope it turns out well :-))
3. Contributor: Praneetha
For pongal recipe :
Ingredients :
Rice - 1 cup
Moong dal - 1/2 or 3/4 cup
perpper corns - 1 spoon
cumin seeds - 1/2 tsp
mustard seeds - 1/2 tsp
chana,urad dal - 1tsp
hing
oil
ghee
curry leaves
red chillies dry - 2/3
green chillies - 3/4
salt
In a pressure cooker pan, take rice n dal (together), add enough water (21/2 cups) and cook for 3 whistles. Then, in a tadka pan, do the tadka and add this to the cooked stuff. Tadka will be good with ghee. You are ready to serve.
Generally in Andhra, we serve it in proper solid form. In TN, they serve it in liquid form. For tht all u have to do is, keep the vessel on med flame, add 1 more cup of water and stir well, so tht water distributes nicely. Then turn off and serve.
Both cases, u can serve with coconut chutney,pickle or any sweet pulusu. we usually serve with menthi pulusu. It's an awesome combination.
4. Contributor: Srividya Hari
nenu aithe hot pongal ila chesthanu. chinna cooker lo one spoon ghee vesi cashews, 1 tbsp jeera, 1tbsp black pepper, 1-2 sprigs of curry leaves vesi, fry ayyaka, rice and pesarappu equal quantity lo theesukuni wash chesukuni adi kuda light ga fry cheyyali. ipudu water 3 - 3.5 times add cheyyali ante rice+pesarapappu 1 cup theesukunte 3 to 3.5 cups water posi, salt vesi cooker lo 4-6 whistles varaku cook cheyyali. mutha vachaka u can add ghee and eat as is with pickle and curd. lekapothe malla paina nunchi konchem jeera, and hing thoti tadka vesukovacchu. inkonchem ekkuva variation kavalante u can add veggies like carrots, peas, alu to this.
inkoti - 1/2 cup pesarapappu+1/2 cup rice vesi chesina kaani ekkuva quantity vasthundi ee item because of moong dal and lots of water. so chaalaa ekkuva cheyyoddu waste avuthundi. hot pongal challaga ayyaka thinte gatti padipoyi thinadam kashtam ga untundi mingudu padakunda, so vedi vedi gaane thineyyali
More TIA Contributed Recipes
Visa's recipe
Priya's recipe
Santhi's recipe
Another recipe
Kajjikayalu
Contributor: Nirupama
kajjikayalaki stuff cheyadaniki 3 types chestaru..sugar /jaggery use cheyochu, but sugar to chestanu..
1)putnala powder+sugar+ilaichi powder
2)nuvvula powder+sugar+ilaichi powder
3)kobbari powder+sugar+ilaichi powder
miku edi kavali ante adi stuff cheyochu....... goduma pindi +maida pindi kalipi pakkana pettukovali, oka 1/2 hr pakkana vunchali cover chesi.............or only maida to kuda cheyochu...
chinna chinna balls la chesi poori la vattali......... arachetilo poori theesukoni pina cheppina mixture stuff chesi, poori ni vattutu mooyali(ela cheppaloo ardam kavatledu, hope u got this point)
mee daggara kajjikayalu geeredi vunte danitoo geerochu... or mellaga allali... and chesina kajjikayalu oil lo deep fry cheyali...anchulu baga vattali lekunte oil lo vidipotayi... see this pic for reference..
Contributor: Radha
kajjikayalaki stuffing ki putnala pappu powder+coconut powder+sugar+ilaichi powder
dough maida, koncham bombai ravva, koncham warm oil, kalapataniki water. anni kalipi manchiga methaga vache attu kalupukovali.
oka 1/2 hr pakkana vunchali cover chesi.
chinna undalu chesi poori la vattali, poori lo mixture stuff chesi, poori ni semi-circle vache attu moyyali or else mee deggara mould unte easy ga untundi. evi fry cheste kajjikayalu ready.
Close chese appudu koncham water layer laaga apply cheste adi fry chese appudu open avvakunda untaye...
ninna memu chesinappudu dough migilite danithone panasa thonalu chesamu...
Contributor: swapnaRams
kajjikayalaki stuff chaala varieties ga cheyyochhu
pina cheppina ve kakunda memu idi kooda chestamu
peanut powder+ bellam powder + kobbari ( dry ) powder
migata process anta sam
taste baguntundi chesina roju kante next day aa next day ala taste increase avutu vuntundi
finishing ki stuff chesi close chesi off circle ayyela form chesaka edges vuntai kada danni chetito press chestu konchem vedalpu ga ani oka fork teesukuni impression ivvandi...fork ni flat ga pettandi straight ga kaadu okka impression ki 1 inch lines 5 form avvali anna maata.....
kajjikayalu finishing explain cheyadam kastam but ardam aite try cheyandi ....
experts aite danni design ga close chestru......nenu expert ni kaadu kabatti ila try chestanu....
Contributor: ✽Rⓐⓓⓗⓐ ✾ .. I usually fallow this procedure.I learnt it from my mom. Ingredients: ----------------- 500 gms maida (all-purpose flour) 4-5 tbsps ghee enough water to knead the maida salt to taste oil for deep frying For the filling: 1/4 dry coconut finely grated 1 cup sooji/semolina (you can use putnala pappu/roasted chick peas or khus-khus/poppy seeds in place of sooji) 1 cup sugar 1 tsp cardamom pwd 3 tbsps finely chopped cashewnuts Method ------------------- : 1Mix the maida with salt, 2-3 tbsps ghee and enough water to make a pliable dough, not too soft. Divide the dough and shape into small balls . Keep aside covered for half an hour. 2Meanwhile, heat a pan, add 1 tbsp ghee and add the grated coconut and roast over medium flame for a few minutes, approx 3-4 mts. Remove and keep aside. If using fresh coconut, roast the coconut till golden brown. Ensure that its well roasted, it takes longer time to roast than dry coconut. 3 In the same pan, add 1 tbsp ghee and add the sooji and roast over medium flame till it turns light pink, approx 7-8 mts. Remove, cool and keep aside. 4 Powder the sugar and mix with the roasted sooji, grated coconut, cardamom powder and cashewnuts. The filling is ready. Keep aside. 5 Now, roll each ball with the rolling pin into a thin puri. 6 Spread a tablespoon of the filling on one half of the rolled out dough. Wet your finger and run it along the edges of the spread out dough with water and fold over to the opposite end, enclosing the stuffing to form a semi-circle shaped kajjikaya. Press the ends firmly so that the filling doesnt come out during the deep frying process and twist the edges around the kajjikaya . 7 Heat enough oil in a wide vessel to deep fry the stuffed kajjikayalu. Drop 3-4 kajjikayalu into the oil slowly and deep fry them till golden brown, turning them carefully to the other side so that it cooks on all sides. Deep fry on medium heat and not piping hot oil. 8 Cool and store in air tight containers. Kajjikayalu remain fresh for atleast a week and can be stored for 3-4 weeks
kajjikayalaki stuff cheyadaniki 3 types chestaru..sugar /jaggery use cheyochu, but sugar to chestanu..
1)putnala powder+sugar+ilaichi powder
2)nuvvula powder+sugar+ilaichi powder
3)kobbari powder+sugar+ilaichi powder
miku edi kavali ante adi stuff cheyochu....... goduma pindi +maida pindi kalipi pakkana pettukovali, oka 1/2 hr pakkana vunchali cover chesi.............or only maida to kuda cheyochu...
chinna chinna balls la chesi poori la vattali......... arachetilo poori theesukoni pina cheppina mixture stuff chesi, poori ni vattutu mooyali(ela cheppaloo ardam kavatledu, hope u got this point)
mee daggara kajjikayalu geeredi vunte danitoo geerochu... or mellaga allali... and chesina kajjikayalu oil lo deep fry cheyali...anchulu baga vattali lekunte oil lo vidipotayi... see this pic for reference..
Contributor: Radha
kajjikayalaki stuffing ki putnala pappu powder+coconut powder+sugar+ilaichi powder
dough maida, koncham bombai ravva, koncham warm oil, kalapataniki water. anni kalipi manchiga methaga vache attu kalupukovali.
oka 1/2 hr pakkana vunchali cover chesi.
chinna undalu chesi poori la vattali, poori lo mixture stuff chesi, poori ni semi-circle vache attu moyyali or else mee deggara mould unte easy ga untundi. evi fry cheste kajjikayalu ready.
Close chese appudu koncham water layer laaga apply cheste adi fry chese appudu open avvakunda untaye...
ninna memu chesinappudu dough migilite danithone panasa thonalu chesamu...
Contributor: swapnaRams
kajjikayalaki stuff chaala varieties ga cheyyochhu
pina cheppina ve kakunda memu idi kooda chestamu
peanut powder+ bellam powder + kobbari ( dry ) powder
migata process anta sam
taste baguntundi chesina roju kante next day aa next day ala taste increase avutu vuntundi
finishing ki stuff chesi close chesi off circle ayyela form chesaka edges vuntai kada danni chetito press chestu konchem vedalpu ga ani oka fork teesukuni impression ivvandi...fork ni flat ga pettandi straight ga kaadu okka impression ki 1 inch lines 5 form avvali anna maata.....
kajjikayalu finishing explain cheyadam kastam but ardam aite try cheyandi ....
experts aite danni design ga close chestru......nenu expert ni kaadu kabatti ila try chestanu....
Contributor: ✽Rⓐⓓⓗⓐ ✾ .. I usually fallow this procedure.I learnt it from my mom. Ingredients: ----------------- 500 gms maida (all-purpose flour) 4-5 tbsps ghee enough water to knead the maida salt to taste oil for deep frying For the filling: 1/4 dry coconut finely grated 1 cup sooji/semolina (you can use putnala pappu/roasted chick peas or khus-khus/poppy seeds in place of sooji) 1 cup sugar 1 tsp cardamom pwd 3 tbsps finely chopped cashewnuts Method ------------------- : 1Mix the maida with salt, 2-3 tbsps ghee and enough water to make a pliable dough, not too soft. Divide the dough and shape into small balls . Keep aside covered for half an hour. 2Meanwhile, heat a pan, add 1 tbsp ghee and add the grated coconut and roast over medium flame for a few minutes, approx 3-4 mts. Remove and keep aside. If using fresh coconut, roast the coconut till golden brown. Ensure that its well roasted, it takes longer time to roast than dry coconut. 3 In the same pan, add 1 tbsp ghee and add the sooji and roast over medium flame till it turns light pink, approx 7-8 mts. Remove, cool and keep aside. 4 Powder the sugar and mix with the roasted sooji, grated coconut, cardamom powder and cashewnuts. The filling is ready. Keep aside. 5 Now, roll each ball with the rolling pin into a thin puri. 6 Spread a tablespoon of the filling on one half of the rolled out dough. Wet your finger and run it along the edges of the spread out dough with water and fold over to the opposite end, enclosing the stuffing to form a semi-circle shaped kajjikaya. Press the ends firmly so that the filling doesnt come out during the deep frying process and twist the edges around the kajjikaya . 7 Heat enough oil in a wide vessel to deep fry the stuffed kajjikayalu. Drop 3-4 kajjikayalu into the oil slowly and deep fry them till golden brown, turning them carefully to the other side so that it cooks on all sides. Deep fry on medium heat and not piping hot oil. 8 Cool and store in air tight containers. Kajjikayalu remain fresh for atleast a week and can be stored for 3-4 weeks
Apple Chutney
Contributor: Radha
nenu weekend lo Apple chutney chesanu...if u like sour chutney then u can try it...u get big green apples for chutney they will be a bit sour...
cut each apple into 8 pieces, cook them with salt, turmeric till they are soft (i cooked till they are smashed completely so that i need not grind that). Once it is cooked add chilly powder. then do popu...i did with minappau, aavalu, jeelakarra, Enguva and a bit red chillies.
chaala simple and easy ga ayepotundi...mixie lekapoyena cheyyachu...
nenu weekend lo Apple chutney chesanu...if u like sour chutney then u can try it...u get big green apples for chutney they will be a bit sour...
cut each apple into 8 pieces, cook them with salt, turmeric till they are soft (i cooked till they are smashed completely so that i need not grind that). Once it is cooked add chilly powder. then do popu...i did with minappau, aavalu, jeelakarra, Enguva and a bit red chillies.
chaala simple and easy ga ayepotundi...mixie lekapoyena cheyyachu...
Ariselu
1. Contributor: kumari
Ariselu recipe,step by step vundhi
2. Contributor: COOOOOOOOOOL....
Ariselu cheyadaniki Indian store nunchi tecche Riceflour ithe for sure raavu....Ariselu koncham tricky ani naa feeling....Scratch nunchi cheyandi better.....nenu chesanu kaani avi super duper flop ayyayi....TIA lo Bhargavi chesaru here is the recipe from her blog
3. Contributor: ܧhå
Indian store loo dorikee rice flour tho raavu ariselu... you have to prepare your own rice flour... Soak rice for few hours, dry it a little and then grind it to powder. That is a lengthy process.
I don't know where you live... chinese stores loo rice flour ammutaaru... ingredient list loo, rice & water ani vuntundhi... aa flour tho chestee baagani vastai. I used that flour to make these ariselu. Baaganee vachai. Here is the recipe
OR you could try putting the rice flour (indian store loo dorikedhi) in the freezer for few hours and see if it works. I have not tried it though...
4. Contributor: Srividya Hari
yeah biyyam thadipi, water drain ayyelaaga aarabosi, aaraka, pindi chesi, pindi ventane ne paakam lo kalipeyyali, fine powder laagane grind cheyyali, coarse ga undakudadu, paakam lo vesi undalu lekunda kalupkoni, apudu chinna undalu chesi arise shape lo vathukuni both sides nuvulu addi, oil lo deep fry cheyyali, oil heat high lo undakudadu, medium lo undali, both sides golden brownish tinge vacche varaku kaalchi, ariseni 2 laddles madhyalo petti squeeze chesi inko basket which has tons of tissue papers lo petti, konchem challaraka air tight container lo pedithe 5-6 months ayyaka kuda thinocchu! baguntayi slurp slurp
5. Contributor: Ujvala Kiran
here u go my recipe of ariselu. maa attayyagari guidancelo chesanu. baaga vachayi. http://ujvalaskitchen.blogspot.com/2011/07/indian-challenge-ariselu.html
Ariselu recipe,step by step vundhi
2. Contributor: COOOOOOOOOOL....
Ariselu cheyadaniki Indian store nunchi tecche Riceflour ithe for sure raavu....Ariselu koncham tricky ani naa feeling....Scratch nunchi cheyandi better.....nenu chesanu kaani avi super duper flop ayyayi....TIA lo Bhargavi chesaru here is the recipe from her blog
3. Contributor: ܧhå
Indian store loo dorikee rice flour tho raavu ariselu... you have to prepare your own rice flour... Soak rice for few hours, dry it a little and then grind it to powder. That is a lengthy process.
I don't know where you live... chinese stores loo rice flour ammutaaru... ingredient list loo, rice & water ani vuntundhi... aa flour tho chestee baagani vastai. I used that flour to make these ariselu. Baaganee vachai. Here is the recipe
OR you could try putting the rice flour (indian store loo dorikedhi) in the freezer for few hours and see if it works. I have not tried it though...
4. Contributor: Srividya Hari
yeah biyyam thadipi, water drain ayyelaaga aarabosi, aaraka, pindi chesi, pindi ventane ne paakam lo kalipeyyali, fine powder laagane grind cheyyali, coarse ga undakudadu, paakam lo vesi undalu lekunda kalupkoni, apudu chinna undalu chesi arise shape lo vathukuni both sides nuvulu addi, oil lo deep fry cheyyali, oil heat high lo undakudadu, medium lo undali, both sides golden brownish tinge vacche varaku kaalchi, ariseni 2 laddles madhyalo petti squeeze chesi inko basket which has tons of tissue papers lo petti, konchem challaraka air tight container lo pedithe 5-6 months ayyaka kuda thinocchu! baguntayi slurp slurp
5. Contributor: Ujvala Kiran
here u go my recipe of ariselu. maa attayyagari guidancelo chesanu. baaga vachayi. http://ujvalaskitchen.blogspot.com/2011/07/indian-challenge-ariselu.html
Garbanzo Beans Salad
Contributor: COOOOOOOOOOL....
Garabanzo beans(canned) baaga rinse chesi pettuko n then andulo add chopped cucumber,onion,tomato,cilantro,lemon juice,chopped green chillies,salt to taste and koncham chaata masala vesi baaga mix chesi serve cheyadame....
Garbanzo Sundal Telusu ga neeku..
Garabanzo beans(canned) baaga rinse chesi pettuko n then andulo add chopped cucumber,onion,tomato,cilantro,lemon juice,chopped green chillies,salt to taste and koncham chaata masala vesi baaga mix chesi serve cheyadame....
Garbanzo Sundal Telusu ga neeku..
Spicy Poha
Contributor: Pratima
poha kuda water lo kadigesi drain chesi oka vessel lo vesi oil & salt vesi mix chesi 5mins vunchali.
next garlic (danchina garlic ayithe baguntundi) and chilli powder vesi mix cheyali.. anthe..
idhi andariki nachadu.. but parledu not bad..
hope u like it..
poha kuda water lo kadigesi drain chesi oka vessel lo vesi oil & salt vesi mix chesi 5mins vunchali.
next garlic (danchina garlic ayithe baguntundi) and chilli powder vesi mix cheyali.. anthe..
idhi andariki nachadu.. but parledu not bad..
hope u like it..
Puffed Rice Upma
Contributor: pratima
muramaralu water lo kadigesi drain chesi pakkana pettukovali.
pan lo oil vesi onions fry cheyali next tomatoes fry cheyali next salt, if u like u can add masala powder then lastly add muramaralu.. its very easy and kids likes more..
muramaralu water lo kadigesi drain chesi pakkana pettukovali.
pan lo oil vesi onions fry cheyali next tomatoes fry cheyali next salt, if u like u can add masala powder then lastly add muramaralu.. its very easy and kids likes more..
Ras Malai
1. Contributor: Coool
Here is the recipe
2. Contributor: Lavanya aravind
milk baga boil cheyali sugar veyyali according to ur taste thick ga avvali koncham add some saffron,ilaichi n pistachios stove off chesi konchem warm ga unnappudu rasmalai ni squeeze chesi ee warm milk syrup lo veyali so appudu soft ga untayi as if scratch nunchi chesina taste vasthundi milk cool ga unnappudu vesthe konchem hard ga n different taste vasthundi make sure its warm but not too hot...hth
3. Contributor: Ammu
Here is the recipe link
3. Contributor: ܧhå Rãø
I made it only once from scratch. Baane vachindhi.. I also pressure cooked it. This is how I made it. This recipe pretty much same as Kavya's. Here is the recipe link
Here is the recipe
2. Contributor: Lavanya aravind
milk baga boil cheyali sugar veyyali according to ur taste thick ga avvali koncham add some saffron,ilaichi n pistachios stove off chesi konchem warm ga unnappudu rasmalai ni squeeze chesi ee warm milk syrup lo veyali so appudu soft ga untayi as if scratch nunchi chesina taste vasthundi milk cool ga unnappudu vesthe konchem hard ga n different taste vasthundi make sure its warm but not too hot...hth
3. Contributor: Ammu
Here is the recipe link
3. Contributor: ܧhå Rãø
I made it only once from scratch. Baane vachindhi.. I also pressure cooked it. This is how I made it. This recipe pretty much same as Kavya's. Here is the recipe link
Pani Puri
Contributor: Keerti
Try this recipe
they turn out good... But na observation enti ante if u make 30 pooris, atleast oka 8 ayana virigipothayii... U can use that in Chat though... or at the end as plain poori :)
Contributor: swapnaRams
pani puri nenu regular ga chestanu but okkare vunte cheyadam kastam
rava 1 cup teesukuni andulo salt and baking powder vesi kalapandi
a mixture lo luke warm water posi dough la cheyali adi koncham antukuntu vuntundi chetiki so oka 1 tbs or 2tbs maida vesi baaga rub chestu vundali oka 5 mins
tarvata oka wet cloth kappi oka 15 mins vunchali pakkana
ippudu oka 2 or 3 spoons oil vesi malli pindini anta baaga rub cheyali
oka 10 mins pakkana pettali
ippudu koncham pindi teesukuni oka 15 or 20 chinna chinna vundalu chesukovali
seesam golilu anta vundali
oil pakkana heat chesukuni
okko puri chestu oil lo fry cheyali pan lo veyagane gante to press cheste pongutai
Contributor: Roja
nenu eii link chusi chisanu ..super gaaa raledu kani ..pani puri tinamu ani feeling kaligindi...eii sari try chiyandi baga vostundi..
Try this recipe
they turn out good... But na observation enti ante if u make 30 pooris, atleast oka 8 ayana virigipothayii... U can use that in Chat though... or at the end as plain poori :)
Contributor: swapnaRams
pani puri nenu regular ga chestanu but okkare vunte cheyadam kastam
rava 1 cup teesukuni andulo salt and baking powder vesi kalapandi
a mixture lo luke warm water posi dough la cheyali adi koncham antukuntu vuntundi chetiki so oka 1 tbs or 2tbs maida vesi baaga rub chestu vundali oka 5 mins
tarvata oka wet cloth kappi oka 15 mins vunchali pakkana
ippudu oka 2 or 3 spoons oil vesi malli pindini anta baaga rub cheyali
oka 10 mins pakkana pettali
ippudu koncham pindi teesukuni oka 15 or 20 chinna chinna vundalu chesukovali
seesam golilu anta vundali
oil pakkana heat chesukuni
okko puri chestu oil lo fry cheyali pan lo veyagane gante to press cheste pongutai
Contributor: Roja
nenu eii link chusi chisanu ..super gaaa raledu kani ..pani puri tinamu ani feeling kaligindi...eii sari try chiyandi baga vostundi..
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