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.....
19 August, 2012
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
20 July, 2012
Bagara Rice
1. Contributor: Sravanthi Suresh
anni curries vunnayyi kadha, lite ga bagara laaga chesthey flavour vuntundhi and baguntundhi... simple ga kuda ayipothundhi...
basmati rice ni one hour mundhu nanabedithey rice poduka avuthundhi ani amma cheppindhi and it really works for me...(ignore if you already know this) First popu vesi, then add whole garam masala (bay leaf, ciannamon stick, cardamom and cloves) once you notice the dry masala is half done then add ginger garlic paste... raw smell poyinaka add drained rice and let it fry for couple of minutes... then add water (use water that you actually used to soak the rice) then add salt and garam masala... add ghee just before it finishes or when water starts to boil manchi taste vasthundhi...
this goes well with all the curries and is not that complicated and moreover you get a different flavour than your regurlar white rice
2. Contributor: Usha
another easy version of bagara is this.. My mil use to make it.. rice wash chesi, soak it with enough water to cook it. If you use 1: 1 1/2 ratio rice to water, then pour that ratio water and soak the rice. Daantlo nee cardamom, cloves, bay leaves, caraway seeds, salt, crushed garlic and butter (she use ti use butter) vesi rice ni at least 30 minutes soak cheyali. Even if you soak it longer also it is fine.. spices manchi gaa soak ayyi manchi aroma vastadhi.. You can soak rice directly in the rice cooker container. rice soak ayyaka, oka sari manchi baa stir chesi, cooker on cheyali. mix rice once or twice when it is cooking. She use to add some peas towards the end. American store loo green peas aithye, add it after the cooker shuts off. peas vesi mix chesi cover it. aa steam ki peas cook aipothavi. If you buy peas from the indian store, than rice 75 - 80% cook ayyaki peas vesi mix chesi let it cook. Last loo cilantro to garnish. Peas vadanukuntee you can skip it also. Taste baane vunatadhi.. if like the recipe ee roju koncham trail chesi chudi.. Parties ki ee recipe chana best anipistadhi, as yuo need not do much.
3. Contributor: Keerth! V@jr@pu
http://mykitchenaroma.blogspot.com/2009/02/hyderabad-bagara-rice.html
I found this recipe online for u....just check it out!!!!
anni curries vunnayyi kadha, lite ga bagara laaga chesthey flavour vuntundhi and baguntundhi... simple ga kuda ayipothundhi...
basmati rice ni one hour mundhu nanabedithey rice poduka avuthundhi ani amma cheppindhi and it really works for me...(ignore if you already know this) First popu vesi, then add whole garam masala (bay leaf, ciannamon stick, cardamom and cloves) once you notice the dry masala is half done then add ginger garlic paste... raw smell poyinaka add drained rice and let it fry for couple of minutes... then add water (use water that you actually used to soak the rice) then add salt and garam masala... add ghee just before it finishes or when water starts to boil manchi taste vasthundhi...
this goes well with all the curries and is not that complicated and moreover you get a different flavour than your regurlar white rice
2. Contributor: Usha
another easy version of bagara is this.. My mil use to make it.. rice wash chesi, soak it with enough water to cook it. If you use 1: 1 1/2 ratio rice to water, then pour that ratio water and soak the rice. Daantlo nee cardamom, cloves, bay leaves, caraway seeds, salt, crushed garlic and butter (she use ti use butter) vesi rice ni at least 30 minutes soak cheyali. Even if you soak it longer also it is fine.. spices manchi gaa soak ayyi manchi aroma vastadhi.. You can soak rice directly in the rice cooker container. rice soak ayyaka, oka sari manchi baa stir chesi, cooker on cheyali. mix rice once or twice when it is cooking. She use to add some peas towards the end. American store loo green peas aithye, add it after the cooker shuts off. peas vesi mix chesi cover it. aa steam ki peas cook aipothavi. If you buy peas from the indian store, than rice 75 - 80% cook ayyaki peas vesi mix chesi let it cook. Last loo cilantro to garnish. Peas vadanukuntee you can skip it also. Taste baane vunatadhi.. if like the recipe ee roju koncham trail chesi chudi.. Parties ki ee recipe chana best anipistadhi, as yuo need not do much.
3. Contributor: Keerth! V@jr@pu
http://mykitchenaroma.blogspot.com/2009/02/hyderabad-bagara-rice.html
I found this recipe online for u....just check it out!!!!
Baked Ras Malai
1. Contributor: ܧhå Rãø
Vineela, you can make baked ras malai with ricotta cheese. I use to make it when I first came here. I haven't prepared it in a long time and hence do not remember the baking time & temperature. Approximate measures tho chesina, you can not go wrong with the recipe.. You can try it on trial and error basis.
Ricotta cheese oka strainer loo vesi drain the liquid. Transfer it to a baking dish it and mix it well with sugar and cardamom powder. Taste the cheese and adjust sugar accordingly. Bake it for 20-30 minutes at 350F until cheese is light golden brown. Taste a little and if you feel it needs to be baked a little longer, put it bake in the oven and bake it. Once it is baked, cut it to squares or diamond shaped.
Oven loonchi teesi, pour 1/2 and 1/2 over it. You can add a little sugar to 1/2 & 1/2,, if you wish. This is going to the ras. Sprinkle some chopped pistachios and refrigerate.
Vineela, you can make baked ras malai with ricotta cheese. I use to make it when I first came here. I haven't prepared it in a long time and hence do not remember the baking time & temperature. Approximate measures tho chesina, you can not go wrong with the recipe.. You can try it on trial and error basis.
Ricotta cheese oka strainer loo vesi drain the liquid. Transfer it to a baking dish it and mix it well with sugar and cardamom powder. Taste the cheese and adjust sugar accordingly. Bake it for 20-30 minutes at 350F until cheese is light golden brown. Taste a little and if you feel it needs to be baked a little longer, put it bake in the oven and bake it. Once it is baked, cut it to squares or diamond shaped.
Oven loonchi teesi, pour 1/2 and 1/2 over it. You can add a little sugar to 1/2 & 1/2,, if you wish. This is going to the ras. Sprinkle some chopped pistachios and refrigerate.
Sorakaya bajji
1. Contributor: Sriharsha ツ ƸӜƷ
fresh sorakaya lo chala water content untundi so mari ekkuva emi avvadu le....link below for a nellore special recipe with sorakaya
http://nellore-bhojanam.blogspot.com/2010/10/sorakaya-bajji-bottle-gourd.html
fresh sorakaya lo chala water content untundi so mari ekkuva emi avvadu le....link below for a nellore special recipe with sorakaya
http://nellore-bhojanam.blogspot.com/2010/10/sorakaya-bajji-bottle-gourd.html
Sorakaya koora
1. Contributor: p@dmini ***************
the one and only recipe i know with Sorakay
For curry we need chopped sorakay and onions
For masala:...........Roasted peanuts,coriander powder,chilli powderand 3 pods garlic................make a powder of these
In pressure cooker after seasoning with mustard,jeera,channadal,curry leaves add chopped onions ,after turning slight brown add chopped sorakay now add salt and turmeric powder.After 2-3 mins add required amount of water(like how much gravy u want) and cook for only 1 whistle.
Take out the lid and now add the powdered masala and mix properly and cook in low flame for 5-10mins.finally add chopped cilantro
This curry is good with chapathis and white rice tooo,ma mil valla side they like it with lemon rice
the one and only recipe i know with Sorakay
For curry we need chopped sorakay and onions
For masala:...........Roasted peanuts,coriander powder,chilli powderand 3 pods garlic................make a powder of these
In pressure cooker after seasoning with mustard,jeera,channadal,curry leaves add chopped onions ,after turning slight brown add chopped sorakay now add salt and turmeric powder.After 2-3 mins add required amount of water(like how much gravy u want) and cook for only 1 whistle.
Take out the lid and now add the powdered masala and mix properly and cook in low flame for 5-10mins.finally add chopped cilantro
This curry is good with chapathis and white rice tooo,ma mil valla side they like it with lemon rice
Palakbath ~ Spinach Rice
1. Contributor: Sravanthi Suresh
palakbath kuda baguntundhi... i just love it...
chala simple ga ayipothundi... first pan lo oil heat ayinkaa add mustard and jeera, avvi roast ayyaka add dried red chillies (Acc to taste), then add roughly crushed garlic. once garlic is fried (nice and brown) add finely chopped spinach, add salt, once spinach is properly mixed and is all wet then add rice, water and let it cook... mix it in middle of the cooking i.e half way through... it is good for health and yummy too...
idhi already telisi vuntey ignore... curry antey aloo palak kuda baguntundhi just like palak paneer, spinach and pesarapappu podi kuda kuda baguntundhi... ivvi nenu chesevi... mana vallu inka emayina cheptharemo chudhamu
2. Contributor: ܧhå Rãø
yes rice cooker loo cheyochu.. I make it similar to Sravanthi but I also add some tomato and I use whole garam masala instead of mustard & jeera.
http://www.myspicykitchen.net/2008/06/25/spinach-rice/
palakbath kuda baguntundhi... i just love it...
chala simple ga ayipothundi... first pan lo oil heat ayinkaa add mustard and jeera, avvi roast ayyaka add dried red chillies (Acc to taste), then add roughly crushed garlic. once garlic is fried (nice and brown) add finely chopped spinach, add salt, once spinach is properly mixed and is all wet then add rice, water and let it cook... mix it in middle of the cooking i.e half way through... it is good for health and yummy too...
idhi already telisi vuntey ignore... curry antey aloo palak kuda baguntundhi just like palak paneer, spinach and pesarapappu podi kuda kuda baguntundhi... ivvi nenu chesevi... mana vallu inka emayina cheptharemo chudhamu
2. Contributor: ܧhå Rãø
yes rice cooker loo cheyochu.. I make it similar to Sravanthi but I also add some tomato and I use whole garam masala instead of mustard & jeera.
http://www.myspicykitchen.net/2008/06/25/spinach-rice/
Palakoora pulusu ~ Spinach pulusu
Contributor: Sravanthi Gutta
palak paneer chesukovachu...also palakoora pulusu kuda try cheyochu.. pulusu nenu ila chesthanu..
talimpu vesaka ullipaya mukkalu fry chesukovali konchem.tarvatha paalakoora add chesi konchem pachi vaasana poye varuku fry cheyali..after that konchem chintapandu rasam,sugar,salt vesukuni daggaraki vachaka dimpeyandi..
palak paneer chesukovachu...also palakoora pulusu kuda try cheyochu.. pulusu nenu ila chesthanu..
talimpu vesaka ullipaya mukkalu fry chesukovali konchem.tarvatha paalakoora add chesi konchem pachi vaasana poye varuku fry cheyali..after that konchem chintapandu rasam,sugar,salt vesukuni daggaraki vachaka dimpeyandi..
Sorakaya garlic fry
Contributor: padma swetha k
ammayilu this is super tasty and fast..try cheyandi..
http://www.indianrecipe4u.com/recipes/curry/bottle-gourd/sorakaya-palli-kura-bottle-gourd-peanut-curry/
ammayilu this is super tasty and fast..try cheyandi..
http://www.indianrecipe4u.com/recipes/curry/bottle-gourd/sorakaya-palli-kura-bottle-gourd-peanut-curry/
Whipped Mango ice-cream
Contributor: Sai baba always helps you
Sirisha, ee link chudandi mekemina help avuthundemo
Sirisha, ee link chudandi mekemina help avuthundemo
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