August 29, 2012

Kodiguddu Bangaladumpa Koora(Egg Potato Curry)



Ingredients:

2 Boiled eggs
3 medium potatoes
1 onion
1tomato
1 green chilli
1/2 tsp ginger garlic paste
1/4 tsp turmeric powder
1/2 tsp red chilli powder
1/4 tsp garam masala
1 tsp chopped coriander leaves
salt
2 tsp oil

Preparation:
  • Remove the shell of the eggs make cuts and keep it aside.
  • Potatoes are boiled,skin peeled and chopped in to pieces.
  • Chop onion,tomato and slit the green chilli.
Process:
  • Heat oil in a pan,add onions and green chilli pieces and fry till onions turn brown,
  • Now add ginger garlic paste and fry again.
  • Add tomato pieces,salt, turmeric mix well,cover and cook for 2 mini.e  until tomato is soft.
  • Add little water fry for few sec and add potatoes,red chilli powder mix well ,cover and cook for 2min.
  • Half cup water is added along with boiled eggs and cooked again for 7,8 min.
  • When the gravy thickens add garam masala powder and cook for another few seconds.
  • Turn off the flame and garnish with coriander leaves.
  • This can be served with plain rice or chapathi.

  • Tips:The boiled eggs can be fried in little oil before adding to the curry.

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August 28, 2012

Ravva Idli



Ingredients:



1 cup Fine semolina
1/2 cup curd
2 green chillies(finely chop)
2tsp chopped coriander leaves
2tsp chopped cashewnuts
salt
2 tsp ghee.
Tempering:
 1tsp mustard seeds
1tsp cumin seeds
5 curry leaves(chopped)
1tsp oil
  • Heat ghee in a pan fry the cashew nuts,remove.
  • Fry the ravva in the same pan until it is light brown.
  • Now take a bowl add ravva,curd,coriander leaves,green chillies,salt and mix well.
  • By adding water little by little make it to a thick batter(equal to that of regular idli batter consistency)
  • Heat oil in a pan add mustart seeds,cumin seeds,curry leaves.When the seeds start spluttering turn of the flame.
  • Pour this tempering,cashew nuts into the batter,mix well.
  • Now pour this batter in idli mould and steam it.(it would take around 15-20min in electric cooker).
  • Ravva idli is ready.Serve it with Coconut Chutney  or any chutney or pickle of your choice.
Note:With 1 cup semolina we can  make around 2 plates idli.
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August 25, 2012

Vankaya Pachipulusu



Ingredients:

250 gms Brinjals(big round ones)
3 cups thin tamarind extract
 1 Onion ( finely chopped)
3 Green chillies (chop)
1/2 inch Ginger (optional)
2tsp chopped Coriander leaves
salt

Tempering:
1/2 tsp Mustard seeds
1/2 tsp cumin seeds
1/4 tsp fenugreek seeds
3 dry red chillies
1 sprig Curry leaves
oil
  •  Burn the brinjals on open fire till soft.
  • Cool and peel the skin.Remove the head,wash and mash into fine paste with hands.
  •  Mix the mash with the tamarind extract,chopped onions, ginger, green chillies and salt.
  • Now heat oil in pan and do the tempering.Add the ingredients under tempering one after the other.
  •  Add this tempering to the Pulusu.
  • Garnish with chopped coriander leaves.
  • Vankaya pachipulusu is ready to be eaten with plain rice.

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August 24, 2012

Raagi Bellam Podi

'This is an healthy,nutritious food and above all an instant energy booster.'

Ingredients:

500g Ragi flour
400g  grated jaggery
100g cahewnut powder
100g dry dates powder
100g dry coconut powder
250g ghee
2tsp cardomom powder
  • Fry cashewnut powder in little ghee.
  • Take all the ingredients except ghee in a bowl,mix well.
  • Now add ghee little by little and mix well.
  • Healthy powder is ready to use.
  • This can be stored in air tight container for 1 month.
Note:When feeling very tired and exhausted have some and it gives instant energy.

August 20, 2012

Gongura Pachadi(Sorrel Green Pickle)


Ingredients:
4 bunches Sorrel green(only red stalk ones)
Full fist dry red chillies
5 garlic cloves
1/4 tsp fenugreek seeds
1/2 tsp cumin seeds
salt
3 tsp oil
1/4 cup oil
  • Pluck and wash the leaves.
  • Drain the water and dry them.
  • Dry roast cumin seeds and methi seeds,remove.
  • Heat 1 tsp oil and fry dry red chillies for few seconds,remove.
  • Heat 2tsp oil and fry drained leaves for around 12 min i.e until no water left.
  • Cool all the ingredients.
  • Grind the cumin and methi seeds into a fine powder.Add dry red chillies,salt and grind again into a fine powder.
  • Now add garlic cloves and grind again.Remove it into a bowl.
  • Now grind cooled sorrel leaves for few sec and add the above grinded mixture and grind again.
  • Check for the salt,if needed add and grind again.
  • Remove and add 1/4 cup oil(heated and then cooled)store it in a pickle jar or glass jar.
  • This can be stored for about 1 month.
  • When needed take some quantity and do the tempering.
Tempering:
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/2 tsp chana dal
1 sprig curry leaves
2 dry red chillies
3 garlic cloves
4 tsp oil.
  • Heat oil in a pan add chana dal first and fry it.When it starts getting browned add all the other ingredients and fry for few sec.
  • Turn of the flame and add this to pickle and mix well.
  • Serve this with plain rice and ghee.Also its a combination for Tamarind Rice.
Note:If we are making a big lot ,for 1kg Sorrel greeen leaves we need 200g dry red chillies and 250g oil.

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August 17, 2012

Chinthapandu Pulihora(Tamarind Rice)

Ingredients:

2cups Rice
1/2 cup thick tamarind extract
  •  Cook rice with 4 cups water.
  • Remove the cooked rice into a wide plate ,spread it around the plate with fork and cool it off.
  • Boil the tamarind extract in a pan until no water left.

Tempering:
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/4 tsp chana dal
1/2 tsp urad dal
1tsp ground nuts
2 green chillies(slit them)
4 dry red chillies
1 sprig curry leaves
1/2 tsp turmeric powder
salt
3tsp oil.

Process:
  • Heat oil in a pan add the dal's,ground nuts first and fry them until light brown.
  • Now add mustard seeds.cumin seeds,curryleaves,green chillies and red chillies and saute them until they are fried well.
  • Later add boiled tamarind extract and fry for a minute.
  • When oil is coming out add turmeric powder,salt and fry for few seconds and turn off the flame.
  • Add this to rice or add rice to the tempering  and mix well.
  • Check for the salt.
  • Tamarind rice is ready.When served after few hrs it tastes more yummy.

Tips:Its best combination is Gongura Pachadi.

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Kajjikayalu(Andhra Gujia)



Ingredients:
2 cups Maida
salt
1tsp ghee/hot oil
  • Knead the above by adding water little by little into soft dough and keep it aside for 1hr.
Stuffing:
4tsp upma ravva
4tsp fried gram
4tsp sugar
2 cardomoms
6 tsp grated dry coconut
10 cashewnuts
  • Dry roast ravva,cashew nuts.
  • Grind together fried gram,cardomoms,cashewnuts into fine powder.
  • Mix all the ingredients of stuffing in a bowl.
OIL for deep fry

Process:
  • Divide the dough into big marble size balls.
  • Roll them into small puri's.

  • Add 2 tsp of stuffing in the middle,keep it in the mould and press.
  • Otherwise close it from one side and press the edges with finger.
  • Now press one end edge of  it towards inside as shown.

  • Next do the same along the edge of this closed puri so as the stuffing donot come out while frying.

  • Now heat oil for deep fry,turn the flame to medium and deep fry these kajjikayalu as a batch of 3 or 4.
  • Fry them until brown.Take them onto a oil absorbent paper,cool them off.
  • When completely cooled store them in an airtight container.
  • With 2 cups maida we can make upto 14 kajjikaayalu.





August 16, 2012

Majjiga Pulusu(Yoghurt Stew)



Ingredients:

250 ml sour curd
1 small onion
2 green chillies
1/4 tsp mustard seeds
1/4 tsp cumin seeds
1 sprig  curry leaves
1/4 tsp turmeric powder
coriander leaves(for garnish)
salt
1 tsp oil.
  • Churn or beat curd till there are no lumps
  • Add little water and beat it again to thin the consistency(not too thin).
  • Salt is added to this and keep it aside.
  • Slice onion,chop chillies.
  • Heat oil in pan add the seeds and curry leaves.When they start crackling add onion and chilli pieces and fry well.
  • Turmeric powder is added and fry for few seconds and turn off the flame.
  • Cool it off and then add this tempering to churned curd and mix well.
  • Garnish with coriander leaves.
  • This is to be eaten with plain rice.
Note:Don't add the beaten curd to the hot tempering,if so the curd gets curdles up.
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Beetroot Curry




Ingredients:

250g Beetroot
1/4tsp mustard seeds
1/4tsp cumin seeds
1/4 tsp coriander powder
2 green chillies
2 garlic cloves
5 curry leaves
1/4 cup thick coconut milk/cream
1tsp coriander leaves
salt
oil
  • Chop the beetroot,greenchillies and crush the garlic.
  • Heat oil in a pan add mustard seeds,cuminseeds,curry leaves.When they start spluttering add garlic,green chillies and fry.
  • Now add beetroot pieces,salt,coriander powder mix well,cover and cook.
  • Uncover,check whether beetroot is cooked or not.
  • If so add  coconut milk, cover and cook for another 2 min.
  • Turn off the flame,garnish with coriander leaves.
  • This is to be served with plain rice.
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August 15, 2012

Uthappam

Ingredients:

1cup urad dal
2 cups parboiled rice
2 onions
4 green chillies
3 tsp finely chopped coriander leaves
salt
oil

Preparation:
  • Soak rice and dal for 5 hr grind them into fine paste by adding water little by little.
  • The paste should be of thick consistency and let it ferment for 8 hrs.
  • Chop onions and green chillies finely.Mix onions,greenchillies and coriander leaves and keep it aside.
  • Add salt to the batter before use.
Process:
  • Heat dosa pan and grease it with oil.
  • Now  lower the flame take one ladle spoon of batter(mix well before) and pour it on the pan and spread it in a circle.
  • This dosa should be little thick and shorter than ordinary dosa.
  • Now sprinkle some of onion mix all over the dosa .Also add oil around the edges of dosa.Increase the flame.
  • Let it fry for few seconds,when it starts browning and the edges coming off flip the dosa.Reduce the flame.
  • Add another 1 tsp oil and fry for few seconds and remove.
  • Repeat the same for remaining batter.(Mix the batter before making every dosa).
  • Serve this with Coconut chutney or any chutney/pickle of ur choice.

Note:The pan should be hot before making dosa's.

Tips:We can add chopped tomatoes,grated carrot to the onion mixture for variation and it can be mixed in the batter as well.

Kobbari pachadi(Coconut Chutney)




Ingredients:

1/2 cup fresh coconut pieces
1/4 cup fried gram
5 green chillies
2,3 flakes tamarind
salt

Tempering:
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1/4 tsp urad dal
5 curry leaves
2 ddry red chillies
1 tsp oil.
  • Fry the green chillies in little oil.
  • Now grind together coconut,fried gram,green chillies,tamarind,salt in to a fine paste by adding water little by little.
  • Heat oil in a pan add the ingredients under tempering one after the other and fry well.
  • Pour this tempering in the grinded paste.
  • Coconut chutney is ready to be served with idli,dosa,gaarelu.
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August 14, 2012

Rasam


Ingredients:
1 lemon size tamarind
2 tomatoes(chop them)
1small bunch coriander leaves(finely chop them)
salt

Powder:
1/2 tsp coriander seeds
1/2tsp  pepper
1tsp cumin seeds
4 garlic cloves

Tempering:
1/4 tsp mustard seeds
1 sprig curry leaves
2 redchillies
1 tsp oil
  • Soak tamarind in 3 cups water and squeeze the extract.
  • Add chopped tomatoes and salt to this extract and keep its aside.
  • Now grind the ingredients under powder to fine powder.
  • Heat oil in a pan add the tempering ingredients,after that add the powder and fry well.
  • Now add the tomato,tamarind extract and chopped coriander leaves.
  • Mix well,check for the seasoning,cover and cook.
  • When it is about to start boiling turn off the flame  in next few seconds and cover it.
  • Tasty rasam is ready to be served with plain rice.
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Vankaya Pachadi




Ingredients:

150g brinjal(round or long ones)
10 green chillies
2 tomatoes
5 garlic cloves
1/2 tsp cumin seeds
1/4 tsp turmeric powder
3,4 tamarind flakes
salt
oil
  • Wash and chop brinjal and keep them aside in salted water until use.
  • Dry roast cumin seeds and keep aside.
  • Heat 1/2 tsp oil in a pan and add greenchillies and garlic cloves.Fry them well and remove into a bowl.
  • Now add another 1/2 tsp oil  and fry brinjal pieces,remove.
  • Next add another 1/2 tsp oil and fry tomatoes,remove.
  • Cool  all the fried ingredients.
  • Now blend all the fried ingredientsi.e.  brinjal pieces,tomato pieces,cumin seeds,garlic,green chillies,salt, turmeric powder,tamarind in a grinder or using mortar and pestle in to a coarse paste.
  • Vankaya pachadi is ready to be eaten with plain rice,curd rice or with combination of any dal curry.


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August 11, 2012

Goruchikkudu Vepudu(Cluster Beans Fry)




Ingredients:

250g cluster beans
1 onion
2 green chillies
1tsp grated coconut
1/4 tsp mustard seeds
1/4 tsp cumin seeds
1/4 tsp urad dal
6 curry leaves
1/4 tsp turmeric powder
salt
oil

Preparation:
  • slice the onion.
  • Grind green chillies and coconut into fine paste.
  • Boil cluster beans and remove the stalks.
  • Break them into 1 inch pieces
Process:
  • Heat oil in a pan add urad dal.When it starts turning to light brown add mustard seeds,cumin seeds,curry leaves.
  • After the seeds start spluttering add onions and fry well.
  • Now add cluster beans pieces,salt,turmeric and fry for few secondds.
  • Next add green chilli paste,mix well and fry for 2,3 min.
  • This is to be served with plain rice.
Tips:If you dont have fresh coconut add hot milk to the grated dry coconut ,leave it for few min,blend it in grinder and it gives the flavour of fresh coconut.

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August 10, 2012

Pappucharu



Ingredients:

1/2 cup toor dal
2 tomatoes(chopped)
1/2 tsp red chilli powder
1/4 tsp turmeric powder
salt

Tempering:

1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 sprig curry leaves
1 small onion(sliced)
2 garlic cloves(crushed)
1tsp oil
  • Pressure cook toor dal,tomatoes,turmeric powder with enough water for 3 whistles.
  • Mash it with a wooden masher,add 1 1/2 cup water to it and boil again.
  • Add salt,red chilli powder and cook for 2 boils.
  • In another pan heat oil, add the ingredients under tempering one after the other and fry until onions are fried well.
  • Pour this tempering into dal soup and cook for another few seconds.
  • Pappucharu is ready to be served with plain rice,pappad and a vegetable fry on the side.
Note:The soup should be of medium consistency so add water regarding to that.

Tips:We can add vegetables like potato chunks,drumstick pieces or ladies finger to it.
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Godhuma Ladoo(Whole Wheat Ladoo)



Ingredients:

250g Whole wheat
100g grated jaggery
6 cardomom
100g dry dates
50g ghee
  • Heat a pan and roast the whole wheat until they puff up slightly.
  • Roast them until they crack fequently.
  • Cool them off and grind to a fine powder along with cardomom.
  • Chop the dates finely.
  • Take a bowl add wheat powder,chopped dates,ghee and mix well.
  • Now boil 1/2 cup water in another vessel add jaggery and let it dissolve.
  • When the soup starts thickening turn off the flame and add this to wheat mixture,mix well  and make ladoo's.
  • Healthy and nutritious ladoo's are ready to be eaten.


  • Note:While roasting the wheat they pop out slightly and keep stirring so that they may not burn.

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