Vaakkaya (Cranberry) Chutney

                                             

Ingredients :

• 1 small cup Vaakkayalu
• 1 pinch Turmeric Powder
• 4 Green Chillies
• 3 Red Chillies
• 1 pinch Hingh 
• Salt to taste

Popu :

• 1/2 sp Coriander Seeds
• 1/2 sp Mustard Seeds
• 1/4 sp Methi Seeds
• 1/2 sp Urad Dal
• 2 sp Oil

Method :

• Wash, cut and deseeded vaakkayalu and keep it aside.
• Heat oil in a pan add coriander,methi, mustard seeds, urad dal & red chillis for fry.
• When they fry remove from pan and keep aside.
• Next add vakkayalu, green chillis in the same pan for fry.
• Cover with lid, fry on low flame.
• Remove from heat & let it cool.
• Grind popu, green chillis, salt and turmeric powder.
• Next add  fried vaakkayalu and grind.
• Remove from jar into a serving bowl.
• Vaakkaya roti pachadi is ready to eat.
• Serve with rice and ghee.

   

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Bottle Gourd (Sorakaya) Masala Curry

                                             

Ingredients :

• 2 cups Bottle Gourd Pieces
• 1 big Onion chopped
• 2 Green Chillis chopped
• 1 Tomato chopped
• 1 pinch Turmeric Powder
• 1 sp Red Chilli  Powder
• 1 sp Dry Coconut Powder
• 1 sp Coriander Seeds
• 3 Garlic cloves
• Salt to taste

 For popu :

• 1/2 sp Mustard Seeds
• 1/2 sp Chana Dal
• 1/2 sp Urad Dal
• 1 Red Chilli crocked
• Curry leaves
• 2 sp Oil

Preparation :

• Wash, peel and cut bottle gourd into small pieces.
• Heat a khadai add coriander seeds & fry dry roast remove from flame.
• Grind coriander seeds, coconut & garlic into a powder & keep it aside.
• Heat 2sp oil in a pan add popu ingredients & fry for 2mins.
• When they splutter add curry lives, green chillis & onions fry until onion is tender.
• Add tomato and stir , cover with lid, cook on low flame for 2mins.
• Add sorakaya mukkalu, turmeric powder, salt and mix well.
• Sprinkle little water and stir well , cook on medium flame with cover.
• After cook add red chilli powder and ground coriander powder & stir well.
• All the curry gets well coated with powder, continue to cook on low flame with cover.
• After 1min turn off heat and transfer into a serving bowl.
• Sorakaya masala curry is ready to eat.
• Serve with rice or rotis  

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Dal with Magaya (Magaya Pickle)

                                               

Ingredients :

• 1 cup Toor Dal
• 1 sp full Magaya Pickle
• 1/2 sp Mustard Seeds
• 1/2 sp Cumin Seeds
• 1 Red Chilli crocked
• 1 pinch Hingu
• Curry leaves
• Coriander leaves
• 2 sp Oil
• Salt to taste

Method :

• Pressure cook magaya  pickle and toor dal in separate bowls.
• Let the cooker cool remove the lid and mix dal & cooked pickle.
• Heat oil in a pan add mustard, cumin seeds, red chilli and hingu for fry.
• When they fry add  curry leaves, dal mix and stir, cook on low flame.
• Add little salt enough, remove from heat & transfer into a bowl.
• Garnish with coriander leaves. Magaya pappu is ready to eat.
• Serve with white rice, ghee & maggiga mirapakayalu.  

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Chana Dal /Bengal Gram Payasam

                                        

Ingredients :

• 1  cup Chana Dal
• 1 cup Grated Jaggery
• 1 pinch Elaichi powder
• few Coconut pieces  
• few Cashew pieces  
• 2sp Grated coconut
• 2 cups Milk
• 2 sp Ghee

Procedure :

• Wash and cook the bengal gram in sufficent water, and keep aside.
• Heat ghee in a pan add coconut pieces & fry till golden brown, remove and keep aside
• In the same pan add cashew nuts and fry till light golden colour.
• Grind grated coconut into a paste with enough milk.
• When bengal gram is cooked add jaggery and mix well & cook.
• Add coconut paste, elaichi  & stir, cook for some time.
• The mixture does not become very thick, it should be pouring cosistency.
• Lastely add milk and cook for few sec.
• Turn of heat & transfer into a serving bowl. 
• Garnish with coconut, cashew pieces.
• Sanaga bedala payasam ready to eat.

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Bottle Gourd / Sorakaya Chutney

                                           

Ingredients :

• 1 cup Bottle Gourd pieces
• 1 pinch Turmeric powder 
• 1 Onion chopped
• 1" Tamarind flake
• 5 Green chillies
• 1 Tomato
• Salt to taste

For Popu :

• 1/2 sp Mustard Seeds
• 1/2 sp Urad Dal
• 1 Red Chilli crocked
• Curry Leaves
• 2 sp Oil

Method :

• Soak tamarind in little water and keep it aside.
• Take a microwave bowl add bottle gourd pieces & green chillies with enough water and cook on high for 3 mins.
• Next add tomato and again set 3mins for cook.cook on flame also.
• After 3mins take away the bowl alow it cool.
• When it cool grind green chillies,salt,tamarind and turmeric powder.
• Add tomato and grind,finally add sorakaya & onion mukkalu and grind only one time.
• Take the chutney into a bowl. Heat oil in a pan & add popu for fry.
• When it fry pour over the chutney.
• Sorkaya pachadi is ready to eat.
• Serve with rice and ghee.

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Puri Halwa

                                                

Ingredients :

• 1 cup Maida (all purpose flour)
• 1 pinch Orange colour
• 1 pinch Elaichi powder
• Oil for deep fry
• 4 cups Milk
• 1 cup Suger
• 4 tbsp Ghee
• Cashews  few

Procedure :

• Make puri dough with water and maida.
• Prepare very thin puris and fry in oil till light brown in colour.
• Crush and grind the puris and elachi into a fine powder.
• Boil the milk in a khadai until it becomes half of the original quantity.
• Add puri powder and colour & cook on low flame.
• Stir constantly, it may stick to the bottom of the khadai.
• Add sugar and stir continuously cook on low flame. 
• Add ghee and mix well,then turn of heat and transfer into a greased plate.
• Garnish with cashew pieces, yummy yummy puri halwa is ready to eat.
• It's very very tasty and melt in the mouth.

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Coconut Curd Chutney / Kobbari Perugu Pachadi

                                             

Ingredients :

• 1 cup Fresh Curd
• 1/2 cup Grated Coconut (fresh)
• 2 Green Chillies chopped
• Salt to taste

For Popu

• 1/2 sp Mustard Seeds
• 1/2 sp Urad Dal
• 1/2 sp Chana Dal
• 1/4 sp Cumin Seeds
• Curry leaves
• Coriander leaves
• 2 sp Oil

Method :

• Take grated coconut  into a serving bowl & add beaten curd with salt and mix well.
• Heat oil in pan add chana dal, urad dal, mustard, cumin seeds & red chilli fry for 2mins.
• When they splutter add curry leaves and green chilli pieces fry for few seconds.
• Turn of heat and pour over the curd mix & mix well.
• Garnish with coriander leaves. Serve with white rice and rotis.

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Cracked Wheat Ravva Purnalu

                                          

Ingredients :

• 1 cup cracked Wheat Ravva
• 1/2 cup Great Coconut 
• 1 pinch Elachi Powder
• 4 cups Water 
• 11/2 cup Suger
• Oil for deep fry
• 2 tbsp Ghee
• 1/2 cup Urad dal
• 1/2 cup Rice
• 1 pinch Salt

Preparation :

• Rice and urad dal soak in water  for 30 mins,  and grind into a paste like dosa batter & keep it aside.
• Heat ghee in a khadai add wheat ravva and fry till good aroma.
• Add 4 cups of water and stir till the mixture is soft, cook on medium flame.
• Then add grated coconut & elachi stir well, cover with lid & cook on low flame.
• Till the water absorbed add sugar and stir continuously.
• Add ghee & continue to cook on low flame for 8-10mins with cover.
• Then turn of heat and let it cool.
• After cool prepare small lemon size balls.
• Heat a pan enough oil for deep fry.
• Dip the balls in the batter and fry them in oil light golden brown colour.
• Take them on a paper towel to drain excess oil.
• Goduma ravva purnalu are ready to eat.

  

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Krishnashtami Subhakankhalu,Wishing All the Viewers Happy Krishnashtami

                                                                                                                                                                                                                     

Vasudeva Sutam  Devam -  Kansa Chanoora Mardanam

Devaki Paramanadam    -  Krisham Vande Jagadgurum

This day happens to be the most blessed and adorable day of the advent of Bhagavan Sri Krishna, which goes by the name of Sri Krishna Janmashtami.Janmashtami (also called Gokulastami) is the joyful celebration of Lord Krishna's birth.Mazor celebrations of Krishna Janmashtami takes place at midnight.Historically, Lord krishna appeared in the Dwapara Yuga, on the midnight of the 8th day of the Krishna Paksham, month of Sravana and star of Rohini.

Sri Krishna is considered as Jagatguru.  He is the teacher of all teachers.The guru of all gurus, Krishnam Vande Jagadguru.There is no guru equal to him.The festivel celebrated across the length and breadth of India by people following Hinduism. Infact, it is an important day for Hindus. Lord Krishna was the incarnation of Vishnu. Born in prison of Demon Kansa,from Kansa's sister Devaki and Vasudeva.

The birth of Lord Krishna by fasting and feasting, Krishna has the supreme power of attraction by his words,his sport,his music and all his actions. He attracts all people. Finally, just in time for Krishna's birthday aclear explanation of what "Supreme Personality of God Hed", actually means Krishna is never 'born' and never 'dies' like the rest of us.

He does appear on earth in extraordinary ways. It is the deep faith and devotion of people towards him that the festival is still celebrated. Devotees make various dishes during the fast, they make milk and milk products during the fast.This because Lord Krishna was particularly fond of milk and butter. Sweet dishes are also made.

                                                   Sri Krishna In Our House

    Gunakaram Subhakarm Krupakarm  Krupanavam

  Sada Sukhaika dayakam Namami gopadayakam

    Samasta Dosha soshanam Samasta Loka toshana

    Samasta Dasa manasam Namami Krisha balakam

To day We celebrate krishnashami in our house.We make some dishes for naivedyam to Bhagavan Sri Krishna. Krishna likes Atukulu very much. We prepare curd poha, poha with lemon  & coconut poha.

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Curry Leaves Chutney / Karivepaku Pachadi

                                                    

Ingredients :

• 1 cup full Fresh Curry Leaves
• 1 small lemon size Tamarind
• 1 pinch Turmeric Powder
• 1/2 sp Coriander Seeds
• 1/2 sp Mustard Seeds 
• 1/4 sp Methi Seeds
• 1/2 sp Urad Dal
• 5 Red Chillies
• Salt to taste
• 2 sp Oil

For Popu :

• 1/4 sp Mustard Seeds
• 1/4 sp Urad Dal
• Curry Leaves
• 1 sp Oil

Method :

• Clean and soak tamarind in water and keep it aside.
• Heat oil in a khadai add mustard, methi, coriander seeds, urad dal & red chillies.
• When they splutter remove from heat.
• Then fry curry leaves in the same pan.
• When it cool, grind all ingredients along with salt & tamarind pulp.
• Transfer into a bowl, again heat a woke with 1sp oil & add popu.
• When it fry, then add to ground chutney.
• Curry leaves chutney is ready to serve.
• Serve with steemed white rice & ghee   

       

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Curd Rice ( Sri Krishna Jayanthi Recipe )

                                           

Ingredients :

• 1 cup Cooked Rice
• 2 cups Fresh Curd
• 1/4 cup Milk
• 2 sp Oil
• Salt to taste
• 2 Green Chillies chopped
• 1" Ginger finely chopped

For Popu :

• 1/2 sp Mustard Seeds
• 1/2 sp Chana Dal
• 1/2 sp Urad Dal
• 1 Red Chilli crocked
• Curry leaves

Preparation :

• Take rice in a bowl, add salt and mash it. 
• Pour curd, milk, into the rice and mix well.
• In a fry pan heat oil  & add popu fry for 2 mins.
• When they splutter add ginger, green chilli pieces & curry leaves.
• Saute them for a min. Remove from fire & add it to the curd rice.
• Mix well the mixture, then the curd rice is ready to serve.

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Beaten Rice Payasam / Poha Kheer (Krishna Jayanthi Recipe)

                                        

Ingredients :

• 1 cup Beaten Rice / Poha
• 1 cup Sugar
• 3 cups Milk
• 1 pinch Elachi
• 2 sp Ghee
• few Cashew & Almond Pieces

Preparation :

• Heat ghee in a pan fry cashew, badam pieces and keep aside.
• In the same pan fry poha till light brown in colour.
• Heat milk on medium heat, now add poha and stir well.
• Let it cook for 10 to 15mins on low flame.
• Keep stirring often, so that it does n't stick on bottom.
• Now add sugar and elach powder and stir well, cook on low flame .
• Add cashew, badam pieces and simmer for 2 mins.
• Turn off heat and transfer into a serving bowl.
• Delicious atukula payasam is ready. Serve warm or cold.    

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Puri Laddu ( Sri Krishna Janmasthami Recipes )

 Ingredients : 

• 1 cup Maida  (all purpose flour)
• 1/2 cup Sugar
• 4 tbsp Ghee
• Oil for deep fry
• 2 Cardamom (elachi)

Method :

• Make puri dough with water and maida.
• Prepare very thin puries. 
• Fry the puries in oil  till light brown in colour.
• Grind the puries in blender into very fine powder.
• Grind sugar and elachi also fine powder.
• Now mix sugar powder & puri powder in a bowl.
• Heat ghee and add to mixed flour & mix very well.
• Prepare laddus.Tasty poori laddus is ready.

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Cracked Wheat Halwa / Godhuma Rava Halwa

 Ingredients :

• 1 cup Cracked Wheat Ravva
• 1 cup Sugar
• 4 cups Water
• 1 pinch Elachi powder
• 1 tbsp Cashew pieces
• 5 tbsp Ghee

Preparation :

• Take a plate and apply ghee & keep it aside.
• Heat 2 tbsp ghee in a heavy bottemed pan and fry cashew nuts till light brown  and remove from the ghee and keep it aside.
• Add wheat ravva to same pan and fry till good aroma.
• Add 4 cups water and stir till the mixture is soft.
• Cover with lid and cook on low flame.
• Till the water is absorbed add sugar and elachi powder & stir continuously.
• Add remaing ghee & continu to cook on low flame for 8 or 10 mins.
• Then turn of  heat and pour on a greased plate.
• Garnish with cashew nuts and cut into pieces.
• Goduma ravva halwa is ready to serve.

.

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Bendakaya (Okra, Ladies Finger) Pulusu

                                              

Ingredients :

• 5 or 6 Bendakayalu
• 1 big Size Onion chopped
• 1 Tomato chopped
• 2 Green chilli chopped
• 2 sp grated Jaggey
• 1 small lemon size Tamarind 
• 1 sp Red Chilli Powder
• 1 pinch Turmeric Powder
• 1 sp Rice flour
• Salt to taste

For Seasoning :

• 1/2 sp Mustard seeds
• 1/2 sp Cumin seeds
• 1/4 sp Methi seeds
• 1/2 sp Chana dal
• 1/2 sp Urad dal
• 1 crocked Red chilli
• 2 sp Oil
• Curry leaves
• Coriander leaves

Procedure :

• Clean and soak tamarind in water and keep aside.
• Mix rice flour with 1/4 cup water and keep it aside.
• Wash okra and  cut into big pieces.
• Heat oil in pan add mustard, cumin, methi seeds, chana, urad dalas & red chilli.
• When they splutter add curry leaves, green chilli and onion pieces & fry for 1min. 
• Add okra pieces and tomato pieces & stir well.
• Cover and cook for 5 mins on low flame till the bendakaya pieces turns little soft.
• Make three cups of tamarind extract and add it to popu.
• Then add salt, turmeric powder, red chilli powder & jaggery and cook with medium flame for 15 mins. 
• Lastly add rice flour water and stir well. Simmer for 5 mins and turn of the heat.
• Bendakaya mukkala pulusu is ready to eat.
• Transfer into a serving bowl. Garnish with fresh coriander leaves.
• Serve with steemed white rice and mudda pappu.

  

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Gongura Pappu (Sorrel Leaves Dal)

                                             

Ingredients :

• 1 cup Toor Dal
• 2 cups chopped Gongura
• 1 Onion chopped
• 2 Green Chillies slits
• 11/2 sp Red Chilli Powder
• 1 pinch Turmeric Powder
• Salt to taste

For Popu :

• 1/2 sp Mustard seeds
• 1/2 sp Cumin seeds
• 1 Red Chilli crocked
• Curry leaves

Procedure :

• Wash and pressure cook dal and gongura leaves, green chilli, onions in a separate bowls.
• Let the cooker cool remove the lid and mix and mash leaves & dal.
• Heat oil in a fry pan add mustard, cumin seeds & red chilli fry for 1min.
• When they fry add curry leaves and dal mix and stir well.
• Add red chilli powder, salt and turmeric powder.
• Let it cook for 5mins on low flame, then turn of heat.
• Transfer into a serving bowl.Gongura pappu is ready to eat.
• Serve with white rice or roties.   

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Dosa With Mixed Flour

                                              

Ingredients :

• 2 cups Mixed Flour (Millet,Milo,Ragi,Wheat)
• Water for Batter
• Salt to taste
• Oil for dosa

Preparation :

• Take a bowl add mixed flour & prepare dosa batter with enough water & salt.
• Heat a non stick tawa & apply oil.
• Take a laddle of batter, pour it in the centre of tawa in a circular motion.
• Don't spread dosa with laddle, cook on both sides, repeat all the batter.
• Mixed flour dosa is ready to serve, serve with any chutney.

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Bottle Gourd Stew / Sorakaya Mudda Pulusu

Ingredients :

• 2 cups Bottle Gourd pieces
• 1 big Onion chopped
• 2 Green Chillies chopped 
• 1 Tomato chopped
• 1 pinch Turmeric Powder
• 1 sp Red Chilli Powder
• 2" Tamarind Flake
• Salt to taste

For Popu

• 1/2 sp Mustard Seeds (Avalu)
• 1/2 sp Chana Dal (Senaga Pappu)
• 1/2 sp Urad Dal (Minapa pappu)
• 1 Red Chilli  (crocked)
• 2 sp grated Jaggery (if required)
• 2 sp Oil
• Curry Leaves
• Coriander Leaves

Preparation :

• Wash and peel bottle gourd & cut into small pieces.
• Pressure cook sorakaya, tomato,onion,green chilli pieces & tamarind upto 3 whistles.
• When it cool remove the lid and mash it.
• Heat oil in a pan add mustard seeds chana, urad dal & red chilli.
• When they splutter add curry leaves and mashed bottle gourd mix.
• Add salt, red chilli, turmeric powder, jaggery & stir well.
• Cook for 5 mins on low flame, when it thicken transfer into a serving bowl.
• Garnish with coriander leaves, sorakaya mudda pulusu is ready to eat.
• Serve with white rice or roties.  

   

                                           

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Dosa Karam With Pandu Mirapa Pachadi

                                       

Ingredients :

• 1 small cup Pandu Mirapakayala Pachadi (with out popu)
• 1 Onion chopped
• 2 or 3 Garlic Cloves
• 1 pinch Salt
• 1 sp grated Jaggery (if required)

Preparation :

• Grind onion pieces, garlic, salt, jaggery and mirapakaya pachadi.
• No need popu. Its very tasty chutney for dosa verites.
• Apply this chutney on one side of dosa & sprinkle onion pieces.
• Its very spicey taste.   

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Stuffed Bitter Gourd (Karela) 1

                                              

Ingredients :

• 8 nos Bitter Gourd / Kakarakayalu
• 4 sp Gram Flour / Besan
• 1 sp Red Chilli Powder
• 1/2 sp Cumin Seeds / Jeera
• 1 pinch Turmeric Powder
• Salt to taste
• 4 tbsp Oil

 Method  :

• Take small type karelas, wash and make vertical slits along each gourd.
• Cook bitter gourd with enough salt  and drain & keep aside.
• Take a bowl add besan flour, salt, cumin seeds, red chilli powder & 1sp oil.
• Mix well and prepare stuffed mixture. Stuff each gourd with mixture.
• Heat oil in a wide pan add karelas & shallow fry in medium heat.
• Changing the sides carefully. Cook the karelas till brown color.
• Remove from flame & transfer into a serving bowl.
• Stuffed kakarakaya is ready to eat.

                                            

                                       

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