July 31, 2012

Pesala Pulusu(Sprouts Stew)



Ingredients:

100g Moong sprouts
4tsp tamarind extract
salt

Masala:
2 tsp grated dry coconut
1tsp coriander powder
3 dry red chillies
1inch cinnamon

Tempering:
1/2 tsp mustard seeds
1/4 tsp turmeric powder
1 green chilli(chop)
1 sprig curry leaves
1/2 tsp oil
  • Boil sprouts in 1 cup water until compltely cooked for around 12min.
  • Mash them slightly.
  • Add the grinded masala paste,salt,tamarind extract mix well and cook for another 7 min.
  • Heat oil in another pan add mustard seeds,curry leaves,green chilli,turmeric powder fry well.
  • Pour this tempering in boiling stew and cook for another few seconds.
  • Pesala pulusu is ready to be eaten with plain rice. 


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July 30, 2012

Vullipay senagapindi Koora(Onion besan curry)


'This is the  instant curry prepared for poori or chapathi'


Ingredients:

2 large onions(finely chop them)
2 green chillies(chop)
1 1/2 tsp besan
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 sprig curry leaves
1/4 tsp turmeric powder
salt
oil
  • Heat oil in pan add mustard seeds,cumin seeds,curry leaves.
  • When they start spluttering add onions,green chillies and fry them.
  • After few sec add salt,turmeric powder and fry again.
  • When onions got fried well add around 1/2 cup water cover and cook for 2 min.
  • In the mean while take the besan in a bowl and make a thin paste by adding water little by little.
  • Pour this paste in to the onion base and stir while pouring.
  • Mix well for few sec so that no lumps are formed,cover and cook for another 2,3 min
  • When the gravy starts thickening,turn off the flame and serve it with poori/chapathi.   

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July 28, 2012

Egg Porutu



Ingredients:

4 Eggs
3 onions
1/4 tsp turmeric powder
1/3  tsp red chilli powder
salt
olive oil
  • Heat oil in a pan add onions and fry them.
  • After they got fried add salt and turmeric powder.
  • In the mean while break eggs in to a bowl and beat them with mixer/fork.
  • Now add this beaten egg mixture in the fried onions,leave it for few seconds.
  • When it gets cooking add red chilli powder mix well and cook for another 3,4 min.
  • Turn off the flame and serve it with plain rice.
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July 25, 2012

Capsicum Fry



Ingredients:

2 medium green bell peppers
1 onion
1tsp fried gram powder
1/4 tsp turmeric powder
1/4 tsp mustard seeds
1/4 tsp cumin seeds
1/4 tsp urad dhal
1 sprig curry leaves
1/2 tsp red chilli powder
salt
oil
  • Wash and cut length wise,remove seeds and chop them into pieces.
  • Heat oil in a pan add urad dal,when it gets slightly browned add mustard seeds,cumin seeds,curry leaves.
  • Add onions and fry them,next  add chopped capsicum,salt,turmeric mix well,cover and cook until capsicum soft.
  • Uncover add red chilli powder and cook for another 3 min.Now add fried gram powder mix well and fry for another 2 min and turn off the flame.
  • Capsicum fry is ready to be served with plain rice.






July 24, 2012

Sunnundalu


Ingredients:

1cup black gram/urad dhal
1cup green gram/moong dal
3/4 cup jaggery
Ghee
  • Dry roast black gram and green gram seperately until light brown.
  • Cool and then grind them in to fine powder.
  • Now add grated jaggery and grind again.
  • Take it in to a bowl and by adding ghee little by little make ladoos.
  • The healthy and nutritious sunundalu are ready.

July 23, 2012

Potlakaya Tomato Koora(Snake Gourd Tomato Curry)


Ingredients:

400g snake gourd
1 small onion
2 tomatoes
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1/2 tsp mustard seeds
1/4 tsp cumin seeds
1/4 tsp urad dal
1 sprig curry leaves
2 dry red chillies
salt
oil

Preparation:
  • Scrape the skin,wash .Cut lengthwise remove the seeds and chop snake gourd in to very fine pieces
  • Chop onion and tomatoes.
Process:
  • Heat oil in a pan,add urad dal and fry for few sec and then add mustard seeds,cuminseeds,curry leaves,broken red chillies and fry them.
  • Now add snake gourd pieces,salt, turmeric,tomatoes mix them well,cover and cook for 5 min.
  • When both snake gourd and tomatoes are cooked add red chilli powder and cook for another 3-4 min with cover on.Stir in between.
  • Snake gourd curry is ready to serve  with plain rice.


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July 22, 2012

Kodi Koora(Andhra chicken curry)


Ingredients:

750g chicken
2 onions
2 green chillies
1/2 tsp turmeric powder
2 tsp red chilli powder
1/4 tsp garam masala
3tsp oil
salt

Masala Paste:

1 1/2 tsp poppy seeds
1tsp ginger garlic paste
1/4 cup coconut pieces
  • Grind the ingredients under masala paste in to fine paste by adding water little by little.
  • Heat oil in a pan,add chopped onions and green chillies and fry until onions turn light brown.
  • Now add washed chicken pieces,turmeric powder mix well, cover and cook for 10 min on low flame.
  • Uncover add red chilli powder,masala paste,salt and 1/4 cup water and cook again for 12-15 min with cover.
  • When the gravy starts thickening add garam masala and cook for another 2 min.
  • Turn off the flame and garnish with coriander leaves and serve with plain rice.


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Beerakaya Gasagasala Koora




Ingredients:

500g Ridge Gourd
 2 tsp poppy seeds 
3 tsp coconut
7 green chillies
 5 tsp coriander leaves
1/2 inch ginger
1/4 tsp turmeric powder
1/2 tsp mustard seeds
1/2 tsp cumin seeds
salt
1 tsp oil

Preparation:
  • Wash and peel the skin of ridge gourd and chop in to pieces.
  • Make afine paste of coriander leaves,coconut,gus gus,ginger, green chillies.
Process:
  • Heat oil in a pan add mustard seeds, cumin seeds.After they crack add ridge gourd pieces,salt,turmeric powder,mix well cover and cook for 3 min. 
  • Now add the grind paste,1/4 cup water and cook for another 3 min.i.e until the gravy thickens.
  • Turn off the flame and serve it with plain rice.
Share your opinion on the recipe as it helps me improve the content of this blog,thanks.                         






July 21, 2012

Spinach Thoran

"Thoran is a popular and common dish of kerala which is a dry dish to be eaten with steamed rice."




Ingredients:

3 bunches spinach
4 shallots
3 green chillies
2 cloves garlic
1/4 tsp red chilli powder
1/4 cup grated coconut
salt

Tempering:
1/2 tsp mustard seeds
1/2tsp cumin seeds
1 small onion(slice it)
1 green chilli(slit )
5 curry leaves.

Preperation:
  • Wash and finely chop spinach.
  • Make a fine paste of shallots,green chillies,garlic,salt,red chilli powder and coconut.
Process:
  • Heat a deep kadai add chopped spinach and little water,cover and cook for 5 minutes.
  • Now add the prepared paste,mix well cover and cook for another 5 minutes.
  • Heat oil in another pan,add mustard seeds,cumin seeds,green chilli,curry leaves fry and then add sliced onion and fry again.
  • When the onions are fried add this tempering to the spinach curry, mix well and fry for another 2 min.
  • Kerala's spinach thoran is ready to be eaten with plain rice.
 Share your opinion on the recipe as it helps me improve the content of this blog,thanks.                         




July 19, 2012

Aratikaya Fry(Plantain Fry)



Ingredients:

2 medium raw bananas
2 onions
6 green chillies
1/2 tsp ginger garlic paste
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/4 tsp chana dal
1/2 tsp urad dal
1 sprig curry leaves
1/4 tsp turmeric powder
salt
3tsp oil

Preparation:
  • Cut each bananna in to two halves and boil them in enough water until soft.
  • Peel the skin and chop them in fine pieces.
  • Chop onion in to half inch slices.
  • Make a paste of greenchillies and ginger garlic paste.
Process:
  • Heat oil in a kadai, add chanadal and urad dal and fry until light brown.
  • Now add seeds, curry leaves and onions.When onions got fried add greenchilli paste and fry  again.
  • Add chopped bananna pieces,turmeric powder,salt mix well and fry for 3min.
  • Aratikaya fry is ready to be eaten with plain rice, rasam/sambhar,Pappucharu on the side.
Share your opinion on the recipe as it helps me improve the content of this blog,thanks.                         

Mullangi Pappu(Radish Dal)


Ingredients:

1/2 cup toor dal
1/2 cup moong dal
100g radish
6 green chillies(slit them)
2 tomatoes(chop them)
1/2 tsp turmeric powder
salt

Tempering:

1/2 tsp mustard seeds
1/2 tsp cumin seeds
3 cloves garlic
2 dry red chillies
1 sprig curry leaves
1 tsp oil.

  • Wash and peel the skin of radish and cut in to round slices or chunks.
  • Take the items under ingredients along with 2 cups of water in a pressure cooker and pressure cook for 3 whistles.
  • Mash the cooked dal with wooden masher and do the tempering.
  • Heat oil in a pan add the items under tempering one after the other and fry for few sec.
  • Turn off the flame and pour this tempering on dal.
  • Also garnish this with chopped coriander leaves.So radish dal is ready to serve with plain rice.



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July 18, 2012

Semiya Upma



Ingredients:

2 cups Semiya
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp ginger(finely chopped)
1/2 tsp urad dal
1/2 tsp chana dal
2 green chilles(finely chopped)
1 small onion(finely sliced)
1 sprig curry leaves
salt
3 tsp oil.

  • Heat oil in pan, add dal's first when they turn red add seeds,curry leaves,onions and green chillies,ginger.
  • When the onions got fried add semiya and fry for a min.
  • Take care they should not change colour,
  • Now add 3 cups water,salt mix well.Check for the salt,cover and cook for a min.
  • Uncover and stir for a while until the semiya is cooked and  until the water gets dry up.
  • So the semiya upma is ready, turn off the flame and serve it hot.

Measurement:
1 cup semiya/sooji------1 1/2 cup water

Vankaya Kothimeera koora(Brinjal curry)



Ingredients:

6 long brinjals(I used green ones)
11/2 inch ginger
1 tsp tamarind extract
1 tsp urad dal
1 tsp chana dal
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/4 tsp turmeric powder
1 sprig curry leaves
4 green chillies
2 dry red chillies
1/2 fist coriander leaves
salt
2 tsp oil
Preparation:
  • Wash and chop the brinjals 1 inch wide and soak them in salted water until use.
  • Grind together ginger, coriander leaves,green chillies in to fine paste.
Process:
  • Heat oil in a pan add dal's first,when they start changing colour add mustard seeds,cumin seeds,broken red chillies,curry leaves.
  • Now add brinjal pieces, salt, turmeric mix well, cover and cook for 2 min.
  • When they are 3/4 cooked add tamarind extract,coriander paste,1/4 cup water and cook for 5 min with cover on.
  • Check for the consistency of curry if thin cook for another 2 min.
  • When the gravy thickens turn off the flame and serve with plain rice.
Share your opinion on the recipe as it helps me improve the content of this blog,thanks.                         

                                                

Bread Omelette

Ingredients:

4 Eggs
4 bread  slices
1 tsp milk
1/4 tsp turmeric powder
1/2 tsp red chilli powder(change to your spice level)
2 tsp onions(finely chopped)
2 tsp tomato(finely chopped)
1/4 tsp sugar
2 tsp olive oil
salt
  • Take a bowl,break eggs into it.Mix them well with fork/mixer.
  • Now add milk,mix again.We need to stir the egg mixture after adding each ingredient.
  • Likewise add other ingredients except oil and mix thoroughly.
  • Heat tawa/pan place the bread slices and roast on both sides.
  • Smear the pan with 1/2 tsp oil and pour half of the egg mixture and cook for a minute.
  • Now dip the one side of roasted bread slices in egg mixture and place it on the other side upon the omlette.
  • Pour another 1/2 tsp oil on this omlette and cook for another few seconds.
  • Now flip this omlette carefully and cook for a minute.After it gets cooked remove it on to serving plate as it is or you can fold the omlette

  • Repeat the same with the remaining mixture.

Dondakaya vepudu(Ivygourd Fry)

Ingredients:

300g ivygourd
1/4 tsp mustard seeds
1/4 tsp cumin seeds
1/4 tsp turmeric powder
1/2 tsp red chilli powder
5 curry leaves
salt
1 tsp oil

Preparation:
              
  •  Soak ivygourd in water for a while  and then wash them neatly.
  • Now cut off the head and tail and slice them in roundshape.

Process:
  • Heat oil in a pan add mustard seeds,cumin seeds,curry leaves.
  • When they start spluttering add ivygourd pieces, turmeric mix well, cover and cook for 2min.
  • Add salt,cover and cook for another 7 min(stir in between).
  • Now add red chilli powder,mix well,cover and cook for 3 min.
  • Remove the cover and stir fry for another 5 min.
  • Turn  off the flame and serve with plain rice.


    July 17, 2012

    Saggubiyyam Pesarapappu Payasam


    Ingredients:

    1cup moong dal
    1/2 cup sabundana
    1 1/2 cup jaggery(sugar)
    1/2 tsp cardomom powder
    250 ml milk
    10 cashew,raisins
    1tsp ghee

    • Dry roast moong dal until light brown,add water and cook.
    • Cook sabundana in enough water until soft in  another vessel.
    • Heat ghee in a pan and fry the cashew nuts and raisins and keep aside.
    • When dal gets cooked add cooked sabundana in to it,mix in jaggery and cook for another 10 minutes.
    • Turn off the flame and cool it off.
    • Add elaichi powder, boiled milk mix well and garnish with cashew and raisins.



    Share your opinion on the recipe as it helps me improve the content of this blog,thanks.                          
                                                        

    July 16, 2012

    Spicy Roti

    Ingredients:

    1 1/2 cups wheat flour
    1/2 cup gram flour
    1 tsp red chilli powder
    1/2 tsp turmeric powder
    1/2 tsp cumin seeds
    1 tsp chopped coriander leaves
    1 tsp oil
    salt
    ghee(garnish)

    • Mix all the dry ingredients in a bowl add oil ,coriander leaves and mix again.
    • Add water little by little and knead in to a soft dough.
                                                  
    • Place a wet cloth on the dough till use.
    • Divide the dough into medium balls and roll them like chapathi.
    • Heat tawa and place this rolled chapathi,when brown spots start appearing place the roti on open flame and fry both sides with the help of tongs.

    • Remove,apply ghee and serve hot with curd,pickle on the side.

    Tips:Instead of frying on open flame we can puff up the roti on the tawa using a dry cloth and pressing all over it.

    Dal Fry

    Ingredients:

    3/4 cup Moong dal
    1/4 cup Masoor dal
    1 small onion(slice it))
    1 tomato(chop it)
    1/4 tsp ginger garlic paste
    1/2 tsp red chilli powder
    1/4 tsp turmeric powder
    1/2 tsp cumin seeds
    1 sprig curry leaves
    1/4 tsp garam masala powder
    1/2 tsp coriander leaves(Garnish)
    salt
    oil/ghee

    • Pressure cook dal's with turmeric powder and enough water up to 3 whistles.Mash them with a wooden masher.
    • Heat oil/ghee in a pan add cumin seeds,curry leaves after they are fried add ginger garlic paste,onions.
    • When onions turned transparent add tomato,salt and cook until they are soft.
    • Add red chilli powder and fry.
    • Now add  cooked dal and let it cook for another 2 min such that it gets blended in with other ingredients.
    • Now add garam masala cook for another few sec and turn off the flame.
    • Garnish with coriander leaves and serve with chapathi or plain rice.



    Simple Fish Fry

    Ingredients:

    4 slices Katla fish
    1/2 tsp garam masala powder
    3/4 tsp red chilli powder
    salt
    oil

    • Clean and pat dry the fish slices.
    • Mix salt, and other powders and apply it to fish slices and leaves it asude for 10 min.
    • Heat pan/tawa, grease it with oil place the fish slices and add around half tea spoon oil and fry for amin.
    • Now turn the fish slice and add oil and fry for a min,
    • Reapeat the process until it is cooked and fried well.
    • Fish fry is ready to be served to be eaten plainly with a dash of lemon juice or to be eaten with plain rice and dal on side.
                                                    

    July 14, 2012

    Thalimpu Senagalu(Guggillu)


    Ingredients:

    1cup whole bengal gram
    1/4 tsp mustard seeds
    1/2 tsp cumin seeds
    1/4 tsp red chilli powder
    1/4 tsp urad dal(optional)
    1 sprig curry leaves
    2 dry red chillies
    salt
    oil
    • Soak bengal gram for minimum 4 hrs.
    • Cook them in enough water for 15-20 min.
    • Drain the water and do the tempering.
    • Heat oil in a pan,add urad dal when it starts getting browned add mustard seeds, cumin seeds, curry leaves, broken red chillies.
    • When they start crackling add cooked bengal gram,salt and red chilli powder stir fry upto 1min.
    • Evenings tea time snack is ready.


    Share your opinion on the recipe as it helps me improve the content of this blog,thanks.                          
                                                           
                                              

    July 12, 2012

    Goruchikkullu senagapappu koora(Cluster beans curry)


     Ingredients:

    250g Cluster beans
    1 large onion
    1 green chilli
    3 tsp channa dal
    1/4 tsp mustard seeds
    1/4 tsp cumin seeds
    1 sprig curry leaves
    1/2 tsp red chilli powder
    1/2 tsp grated dry coconut(optional)
    salt
    oil

    Preparation:
    • Soak chana dal in water for 1 hr.
    • Boil cluster beans and chana dal seperately.
    • Remove the stalks of beans and break them to 1 inch pieces.
    • Chop the onions as 1/2 inch slices.chop the green chilli.
    Process:
    • Heat oil in a pan add mustard seeds,cumin seeds and curry leaves.
    • Add onion and green chilli pieces and fry until onions turn transparent.
    • Mix in cooked chana dal,beans and salt,turmeric,red chilli powder, coconut powder and cook for 3 min with cover on.
    • Stir in between,when all the powders got blended in turn off the flame.
    • Serve it with plain rice.


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    Mullakada Iguru(Drumsticks fry)

    Ingredients:

    2 Drumsticks
    1 onion
    1/2 tsp mustard seeds
    6 curry leaves
    1/2 tsp sambhar powder
    1/2 tsp red chilli powder
    1/4 tsp turmeric powder
    1 tsp tamarind extract
    pinch jaggery
    2 tsp oil
    salt

    Preparation:
    • Cut and peel the skin of drumsticks.
    • Finely chop the onions.
    Process:
    • Heat oil in apan add mustard seeds,curry leaves.
    • When they starts crackling add sambhar powder,drumstick pieces,salt, turmeric fry for a min.
    • Now add 1/2 cup water cover and cook for 3 min.i.e until the drumsticks are cooked.
    • Add onion pieces and cook for another 2 min with lid on.
    • Add red chilli powder,tamarind extract, jaggery and cook for another 3 min.
    • Cook until no water left,turn off the flame and serve it with plain rice.


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    July 8, 2012

    Maida Chips

    Ingredients:

     2 cups Maida
    1/2 tsp red chilli powder
    1 tsp oil/ ghee
    salt

    •  Take all the ingredients in a bowl and mix well.
    • Add water little by little and knead in to a dough, leave it aside for 10 min.
    • Now divide the dough in to equal portions and roll them into little thinner than chapathi's.
    • Now cut them into desired shapes with knife like squares, diamonds.
    • Take them in a plate and do the same with other portions of dough.
    • Heat oil in kadai for deep fry.Slip the cut maida pieces from the edge of the pan and fry until they turn brown.
    • Remove them onto tissue paper, cool them and keep them into an air tight container.
    • Crispy and tasty chips are ready for tea time snack.
                                                           

    Aratikaya koora(Plantain curry)


    Ingredients:
    2 medium Raw bananas
    1/2lemon size tamarind
    2 cups water
    salt

    Masala:
    5 red chillies
    3 tsp grated coconut
    1/2 tsp coriander seeds
    1/2 tsp cumin seeds
    1/4 tsp turmeric
    2 cloves garlic

    Tempering:
    1/4 tsp mustard seeds
    1 sprig curry leaves
    2 red chillies
    4 cloves garlic(crushed)
    1tsp oil

    Preparation:
    • Skin the banannas and chop them in to medium pieces and soak them in water until use.
    • Grind the ingredients called under masala.
    • Soak tamarind in water and squeeze the extract.
    Process:
    • Cook the bananna pieces in 2 cups water along with salt, tamarind extract.
    • When the bananna pieces are fully cooked add masala paste and cook for another 5 min.
    • Heat oil in pan,add the ingredients under tempering one after the other.Turn of the flame and pour this tempering in the bananna mixture and cook for another 1 min.
    • Plaintain curry is ready to be served with rice.


    Share your opinion on the recipe as it helps me improve the content of this blog,thanks.                          
                                                          


    July 5, 2012

    Chamadumpa koora(Taro root curry)


    Ingredients:

    250g Taro root
    1 small onion(finely chopped)
    1 tomato
    1/2 tsp ginger garlic paste
    1/4tsp turmeric
    1/2 tsp red chilli powder
    1/4 tsp garam masala powder
    1/4 cup water
    6 cashewnuts
    1 tsp coriander leaves(garnish)
    salt
    oil

    Preparation:   
    •  Wash,boil,peel and chop the taro root.
    • Puree the tomato.Make cashew nut paste.
    Process:
    • Heat oil in a pan, add onions  and fry until light brown.
    • Now add ginger garlic paste, tomato puree,turmeric powder, red chilli powder and fry.
    • When oil starts leaving the sides add taro root pieces,salt, half cup water mix well,  cover and cook for 2 min.
    • Now add cashew nut paste an cook for another min.when the gravy starts thickening add garam masala powder cook for another min and turn off the flame.
    • Garnish with coriander leaves and serve with rice.         


    Share your opinion on the recipe as it helps me improve the content of this blog,thanks.