Search A Recipe

Wednesday, November 30, 2011

Vermicelli / Semiya Halwa Purnalu


                         Semiya Halwa Purnalu                                       

Ingredients :

  • 1 cup Semiya Halwa 
  • 1/2 Cup Urad dal
  • 1 Cup Rice
  • Oil for deep fry

Preparation :

  • Soak rice, urad dal for one hour & make a fine paste like dosa batter.
  • Prepare semiya halwa & make small lemon size balls.
  • Heat a pan with enough oil for deep fry.
  • Dip the balls in the batter & fry them in oil till light brown in colour.
  • Take them on a paper towel to drain excess oil.
  • Semiya halwa purnalu are ready to eat.
Note : See Semiya Halwa Puri recipe for 'Semiya Halwa'.




Click Here for Full Recipe>>

Lord Murugan / Lord Subramanyeswara Swami

May Lord Subramanya Swami Shower His Blessing On You

Murugan Swamy
Subramanya Shasti / Subbarayudi Shasti also known as Champa Shasti is celebrated honoring the birth of the second son Lord Shiva and Parvathi, named Subramanya / Skanda. It falls on the 6th day of the Hindu month of Margasira. This year it falls on 30th November. He was born with a purpose to kill the Demon Tarakeswara.

He is called as Kumara, as he always looks like a small boy. He is called as Shanmukha, as he has six faces. He is called as Kartikeya, as he was brought up by six sisters named Kruttika. He is called Shanmatura as he was brought up by six mothers. He is always riding on the Mayura.

Lord Subramanya Swamy is considered to be the Universal Lord who blesses human beings and helps them get rid of their sins. Subramanya is a brahmachari, he likes young brahmacharis, as they will not be having any Dwesha- asuya, and their heart will be pure. We will give vastras, dakshina to brahmacharis.

When you are suffering from troubles, you may pledge that you would worship Murugan for six shasti or nine shasties. Milk, coconut, banana, jaggery can be offered as prasada to God Murugan. People skip their dinner as upavasa while worshipping him. In vedic astrology Mars is ruled by Muruga. Muruga controls the bad results from Mars.

Palani in Tamilanadu, Ghati Subramanya and Kukke Subramanya in Karnataka have two very popular and ancient temples dedicated to Lord Subramanya. Chant Lord Subramanya Astothram on tuesdays or sundays regularly to get rid of their problems and seek his blessings.

Subramanya Swami Naivedyam
                          Chalimidi & Nuvvula chimmili  Naivedyam for Muragan                                                              

  
Click Here for Full Recipe>>

Tuesday, November 29, 2011

Drumstick / Munakkaya Masala Curry

                                       
Munakkaya masala curry

Ingredients :

  • 2 nos Munakkayalu / Drumstick
  • 2 Onion chopped
  • 2 Green Chillies
  • 1 Sp Ginger Garlic paste
  • 1 pinch Turmeric powder
  • 1 sp Red Chilli powder
  • Salt to taste
  • Curry leaves
  • Coriander leaves
  • 4 sp Oil

For Powder :

  • 1 sp Coriander seeds
  • 1/2 Cumin seeds
  • 1 sp Gasagasalu
  • 1" Cinnamon
  • 3 Cloves

Method :

  • Wash and cut drumstick into small pieces & cook with little salt.
  • Grind onion pieces into a paste & keep aside.
  • Grind cloves, dalchini, coriander, cumin seeds, gasagasalu into a powder.
  • Heat oil in a pan add curry leaves, green chillies, ginger garlic paste & fry for 1 or 2mins.
  • Add ground onion paste, ground powder & stir well, fry for 3mins on low flame.
  • Next add cooked munakkayalu, turmeric, red chilli powder, salt and stir well.
  • Add little water to cook, don't add too much of water. 
  • Cover and cook on low flame with lid for couple of mins.
  • Remove from the heat & transfer into a serving bowl.
  • Garnish with coriander leaves then munakkaya masala curry is ready to serve.
  • Serve with white rice or roties.

                                        
Click Here for Full Recipe>>

Monday, November 28, 2011

Sweet Pongal With Poha / Beaten Rice

Poha sweet pongali                                           

Ingredients :

  • 1 cup  Thick Poha /  Beaten Rice
  • 1/4 cup Moong Dal
  • 1 cup  grated Jaggery
  • 1 pinch Elaichi
  • Cashewnuts few fry
  • Raisins few fry
  • 2 sp Ghee

Preparation :

  • Wash the poha and drain well.
  • Clean, wash the  moong dal and cook in a bowl on the stove.
  • When the dal 3/4 done add poha and stir well & cook it for 5-8mins
  • Add jaggery, elaichi powder & mix well, and continue to cook on low heat.
  • Now add ghee, nuts, raisins and stir well.
  • After 2mins turn off the flame & transfer into a serving bowl.
  • Poha sweet pongali is ready to eat.
Click Here for Full Recipe>>

Madras Bachali Pulusukura

                                      

Madras bachali pulusukuraIngredients :

  • Madras Bachali Leaves 2 Bunches
  • 2 Green Chillies chopped
  • 1 Onion chopped
  • 1 pinch Turmeric powder
  • 1 sp Red Chilli powder
  • 1 sp Tamarind Pulp
  • Curry Leaves
  • Salt to taste

For Popu :

  • 1/2 sp Mustard seeds
  • 1/2 sp Urad dal
  • 1/2 sp Chana dal
  • 2 sp Oil

Method :

  • Clean and wash the leaves and cut into small pieces.
  • Heat oil in a khadai add popu and fry for 2mins.
  • When they splutter add onion, green chillies & fry for 2mins.
  • Next add bachali leaves, curry leaves and stir well.
  • Add turmeric, red chilli powder, tamarind pulp, salt and mix well.
  • Add 1/4 cup water & continue to cook on low flame with lid.
  • Cook for 10mins, once it's done then remove from the flame.
  • And transfer into a serving bowl.
  • Madras bachali pulusukura is ready to serve. Serve with rice or roties.

                                   

Click Here for Full Recipe>>

Dondakaya / Ivy Gourd Curry With Roasted Chana Dal Powder

                         

Ingredients :

    dondakaya kura with putnala podi
  • 1/4 kg Dondakayalu / Tindora
  • 1 pinch Turmeric powder
  • 1/2 sp Red Chilli powder
  • 2 sp Roasted Chana dal
  • 2 sp Dry Coconut powder
  • Salt to taste

 For Popu :

  • 1/2 sp Mustard seeds
  • 1/2 sp Chana dal
  • 1/2 sp Urad dal
  • 1 Red Chilli crocked
  • Few Curry leaves
  • 2 sp Oil

Preparation :

  • Grind roasted chana dal, red chilli powder & coconut into powder.
  • Wash and cut dondakayalu into small pieces.
  • Cook dondakaya pieces along with salt & turmeric powder.
  • Heat oil in a pan add popu ingredients & fry for 2mins.
  • When they splutter add curry leaves, cooked ivy gourd pieces & stir 
  • Add ground powder & stir well, cook on low flame with cover.
  • After 2mins turn off the flame & trasfer into a serving bowl.
  • Dondakaya curry with roasted chana dal powder is ready to serve.
  • Serve with hot rice.
Click Here for Full Recipe>>

Sunday, November 27, 2011

Eggplant Chutney / Vankaya Pachadi

                                         
Brinjal chutney


Ingredients :

  • 3 nos Vankayalu / Brinjals
  • 5 Red Chillies
  • 3 Green Chillies
  • 1 pinch Turmeric powder
  • 1/2 Lime Size Tamarind
  • 1/2 sp Coriander seeds
  • 1/2 sp Mustard seeds
  • 1/2 sp Urad dal
  • 1/4 sp Methi seeds
  • 1 pinch Hingu
  • Salt to taste
  • 3 sp Oil

Method :

  • Soak tamarind in little water & keep aside.
  • Wash and remove the stems of brinjal & cut into middle.
  • Heat 1sp oil in a pan add brinjals for fry & cover with a plate.
  • Stir it frequently,if it is soft remove from the flame and cool.
  • Heat oil in the same pan add popu, red chillies & fry for 2mins, then add green chillies & turn off the flame. 
  • Grind popu, fried red, gree chillies, salt, tamarind, turmeric powder together.
  • Next add brinjals & grind slightly.
  • Vankaya roti pachadi is ready to serve.
  • Serve with rice or roties or dosa.
Vankaya pachadiki popu
                                 

                                                    




Click Here for Full Recipe>>

Semiya Halwa Puri / Vermicelli Halwa Puri

                                          

Semiya halwa puriIngredients :

  • 1 cup Semiya / Vermicelli
  • 1/2 cup Dry Coconut pieces
  • 11/4 cup Maida / All purpose flour
  • 1 pinch Elaichi powder
  • 11/4 cup Sugar
  • 2 cups Water
  • 2 sp Ghee
  • Oil for deep fry

Method :

  • Make the flour into a dough adding water and oil.
  • Cover this dough with a wet cloth and let it rest for an hour.
  • Grind coconut pieces into a fine powder.
  • Pour water & elaichi in a pan & allow it to boil.
  • Once the water starts to boil add semiya into that, allow it cook on low flame.
  • Till the water is absorbed add sugar & coconut powder, 2sp ghee & stir well.
  • Continue to cook until it starts leaving the sides of the pan & become a thick consistancy.
  • Remove from the flame & let it cool.
  • Devide the halwa into a lemon size balls & flour dough also the same.
  • Flattern the dough ball into a small size puri on a greased plastic paper.
  • Place the halwa ball on the puri & cover the edges completely.
  • Now press these stuffed balls like thick puri.
  • And fry them in oil like light golden brown in color.
  • Take them on a paper towel to drain excess oil.
  • Semiya sojjappalu are ready to eat.
  • Semiya sojjappalu are delicious and tasty.






Click Here for Full Recipe>>

Friday, November 25, 2011

Aloo Antu Pulusu / Potato Stew

                                         

Ingredients :


    Aloo antu pulusu
  • 2 nos Potatoes
  • 1/2 lime size Tamarind
  • 2 Green Chillies chopped
  • 1 Onion chopped
  • 1 pinch Turmeric powder
  • 1/2 sp Red Chilli powder
  • 1 pinch Hinghu
  • 2 sp grated Jaggery
  • Salt to taste

For popu


  • 1/2 sp Mustard seeds
  • 1/4 sp Cumin seeds
  • 1/4 sp Methi seeds
  • 1 Red Chilli crocked
  • Curry leaves
  • Coriander leaves
  • 2 sp Oil

Preparation :

  • Clean and soak tamarind in water and keep aside.
  • wash, peel potato and cut into small pieces.
  • Heat oil in a khadai add popu ingredients and fry for 2mins.
  • Add curry leaves, green chilli, onion pieces and fry for few mins.
  • Now add  turmeric powder,aloo pieces & stir well.
  • Cover and cook on low flame until the aloo pieces are soft.  
  • Add tamarind juice, salt, red chilli powder, jaggery, let it boil for few mins.
  • When it thicken, remove from flame & transfer into serving bowl.
  • Garnish with coriander leaves. Aloo antu pulusu is ready to serve.
  • Serve with steemed white rice along with  pappu & papad.

Click Here for Full Recipe>>

Thursday, November 24, 2011

Mysore Pak With Moong Dal Flour

Moong dal mysore pak
                                         

Ingredients :

  • 1 cup Moong Dal Flour
  • 2 1/2 cup Sugar
  • 2 1/2 cup Ghee
  • 1/2 cup Water

Preparation :

  • Fry moong dal on a hot khadai for 2 mins & grind into a fine powder.
  • Heat ghee in a pan, add sugar with water in another pan & boil it.
  • Boil till it becomes light sticky syrup.
  • Slowly add moong dal flour to the syrup and stirring constantly.
  • Pour ghee little by little to the flour mixture & mix properly.
  • When the mixture starts leaving the sides of the pan & take it out and pour into a greased tray.
  • Let it leave for some time to cool down.
  • Once set, cut them into desirble shapes with a sharp knife.
  • Now cool it completly & remove the pieces.
  • Store in an airtight container.
  • Moong dal mysore pak is ready to eat.

                                 

 
                                   
Click Here for Full Recipe>>

Chamadumpala Ulli Karam Fry

Chamadumpala ulli karam kura
                                        

Ingredients :

  • 1/4 kg Chamadumpalu
  • 2 Onion chopped
  • 1/4 sp Cumin seeds
  • 11/2 sp Red Chilli powder
  • 1 pinch Turmeric powder
  • Salt to taste
  • 4 sp Oil
  • Curry Leaves
  • Coriander Leaves

Preparation :

  • Wash and cook chamadumpalu & drain.
  • Remove the skin, cut into pieces and keep aside.
  • Grind onion pieces & red chilli powder into a paste.
  • Heat oil in a pan add cumin seeds & fry for 1min.
  • Add ground paste and fry, until the raw smell goes.
  • Add chamadumpalu, turmeric powder, curry leaves, salt & stir well.
  • Let it fry for some time, after that remove from fire.
  • Transfer into a serving bowl & garnish with coriander leaves.
  • Chamadumpala Ulli karam fry is ready to serve.
  • Serve with hot rice along with sambar or rasam.



Click Here for Full Recipe>>

Wednesday, November 23, 2011

Macaroni With Tomato

Tomato macaroni
                                            

Ingredients :

  • 1 cup Macaroni
  • 1 Onion chopped
  • 1 Tomato Chopped
  • 1 Green Chilli chopped
  • 1 pinch Turmeric powder
  • 1/4 sp Red Chilli powder
  • 1/2 sp Ginger Garlic paste
  • 1/4 sp Cumin seeds
  • 1/2 sp Garam Masala
  • 1/2 sp Jeera powder
  • 1/2 sp Dhania powder
  • Coriander leaves
  • Curry leaves
  • Salt to taste
  • 3 sp Oil

Method :

  • Boil 4 cups of water and add 1sp of oil.
  • Add macaroni cook for few mins in medium flame & drain.
  • Heat oil in a pan add cumin seeds and fry for 1 min.
  • Add green chilli, onion pieces & fry, next add ginger garlic paste, fry well.
  • Add chopped tomatoes and stir well, fry till tomatoes are pulpy.
  • Add dhania, cumin, red chilli, turmeric powder & stir well fry for 1 min.
  • Now add cooked macaroni, salt & garam masala, mix well.
  • Let it cook for few mins on low flame & remove from fire.
  • Transfer into a serving bowl & garnish with corinder leaves.
  • Tomato macaroni is ready to serve and serve hot.
  • This is a different snack item and curry for chapati also. 


Click Here for Full Recipe>>

Masala Dal With Moong Dal

                             

Masala dal with Moong dalIngredients  :

  • 1/2 cup Moong Dal / Pesara Pappu
  • 1 Onion chopped
  • 1 Tomato chopped
  • 2 Green Chillies chopped
  • 3 Garlic flakes chopped
  • 1 pinch Turmeric powder
  • 1/4 sp Garam masala
  • 1/4 sp Cumin seeds
  • Coriander Leaves
  • Curry leaves
  • 2 sp Ghee / Oil
  • Salt to taste
  • 2 sp Lemon juice (if required)

Method :

  • Wash and cook moong dal and keep aside.
  • Heat oil in a fry pan add cumin seeds, fry for 1 min.
  • Add curry leaves, green chillies, onions and fry. 
  • Then add tomatoes along with turmeric powder & stir.
  • Fry till the tomatoes are mashed add cooked dal, salt, garam masala & mix well.
  • Let it cook for few mins, after that turn off the flame & add lemon juice.
  • Transfer into a serving bowl & garnish with coriander leaves.  
  • Masala pesara pappu is ready to serve, serve with rice or roties.
Click Here for Full Recipe>>

Friday, November 18, 2011

Bitter Gourd & Peanut Fry

Bitter Gourd & Peanuts fry
                                         

Ingredients :

  • 1/4 kg Kakarakayalu / Bitter Gourd
  • 1 pinch Turmeric powder
  • 1 Small cup Peanuts / Pallilu
  • 1/2 sp Red Chilli Powder
  • Salt to taste
  • Curry leaves
  • 4 sp Oil

Method :

  • Wash and cut kakarakayalu into small pieces & keep in a strainer.
  • Add turmeric powder, salt to bitter gourd pieces & mix well.
  • Keep half an hour and squeeze the pieces.
  • Heat oil in khadai add squeezed pieces and fry on low flame.
  • Keep stirring in between, when the fry 3/4 done add peanuts & stir.
  • Add red chilli powder, curry leaves and fry for 2 to 3 mins.
  • Turn off the flame & transfer into a serving bowl.
  • Kakarakaya & peanuts fry is ready to serve.
  • Serve with sambar or rasam.
                                            
Click Here for Full Recipe>>

Thursday, November 17, 2011

Masala Dal

                                           

Masala dalIngredients :

  • 1 cup cooked Toor Dal
  • 1 Onion chopped
  • 2 Green Chillies chopped
  • 1 Tomato chopped
  • 1/4 sp Cumin seeds
  • 4  Garlic flakes
  • 2" Ginger
  • Coconut small piece
  • 1 pinch Turmeric powder
  • Salt to taste
  • 2 sp Oil
  • 1 Biriyani Leaf
  • Coriander leaves
  • Curry leaves

Method :

  • Grind coconut piece, ginger, garlic into a paste & keep aside. 
  • Heat oil in a pan add cumin seeds, biriyani leaf & fry.
  • Add onion, green chillies, curry leaves & fry for 4-5 mins.
  • Add masala paste & fry, then add tomato pieces & stir, cover & cook on low flame.
  • Cook them till tomatoes are soft, now add cooked dal & stir well.
  • Add salt, turmeric powder & mix well, continue to cook for few mins.
  • Turn off flame & transfer into a serving bowl.
  • Garnish with coriander leaves, masala dal is ready to serve.
  • Serve with chapati, roti or pulka.  

Sivaniskitchen-Chapati with masala dal
                                                  Chapati with masala dal


Click Here for Full Recipe>>

Chapati / Indian Flatbread

Chapati
                                           

Ingredients :

  • 2 cups Wheat Flour
  • 1/4 cup Milk or Curd
  • 2 sp Wheat flour for dusting
  • Salt to taste
  • 4 sp Oil
  • Water

Method :

  • Take wheat flour into a bowl mix with salt, milk, 1sp oil & water.
  • Mix all the ingredients together & prepare a dough.
  • Leave the dough for some time to make it soft.
  • Divide the dough into small balls. Flattern one ball of the dough with your hand.
  • Rollout the ball into a thin round with the help of a rolling pin.
  • Heat a griddle, when it hot cook chapati on both sides, pressing gently.
  • When it cooked lightly, spread oil the first side only.
  • Remove from the flame & serve. Serve with dal or curry. 








Click Here for Full Recipe>>

Majjiga Charu / Butter Milk Stew

                                 

majjiga charu

Ingredients :

  • 1 cup Butter Milk
  • 1 pinch Turmeric powder
  • 1 Green Chilli chopped    
  • 1 Onion chopped
  • Salt to taste

For Popu :

  • 1/2 sp Mustard Seeds
  • 1/4 sp Cumin Seeds
  • 1/2 sp Urad Dal
  • 1/2 sp Chana Dal
  • 1 Red Chilli crocked
  • Curry leaves
  • Coriander leaves

Method :

  • Take Butter milk in a bowl add salt and half onion pieces & keep aside. 
  • Heat oil in a fan add popu ingredients and fry for 2 mins.
  • Add  remaining half chopped onions, curry leaves, green chillies & fry till the onions are soft.
  • Add turmeric powder and stir well, & turn off the flame.
  • Add popu to butter milk & mix well. Garnish with coriander leaves.
  • Majji charu is ready to serve. Eat with hot white rice.


Click Here for Full Recipe>>

Wednesday, November 16, 2011

Riped Bitter Gourd Stew / Kakara Pandu Pulusu

                                           

Kakara pandu pulusuIngredients 

  • 1 Pandu Kakara Kaya / Riped Bitter Gourd
  • 1 small lemon size Tamarind
  • 1 big size Onion chopped
  • 2 Green Chillies
  • 2 sp grated Jaggery
  • 1/2 sp Red Chilli powder
  • 1 pinch Turmeric powder
  • 1 sp Rice Flour
  • Salt to taste

For Popu :

  • 1/2 sp Mustard Seeds
  • 1/2 sp Cumin Seeds
  • 1/4 sp Methi Seeds
  • 1 pinch Hingh
  • 1 crocked Red Chilli
  • 2 sp Oil
  • Curry leaves

Preparation :

  • Clean and soak tamarind in water & keep aside.
  • Heat oil in a pan add mustard, cumin, methi seeds, red chilli and fry.
  • When they splutter add curry leaves, green chillies & onions and fry for 2 to 3 mins.
  • Add bitter gourd pieces & mix well, cover and cook for 5mins on low flame till the kakarakaya pieces turns a little soft.
  • Make three cups of tamarind extract and salt add it to popu.
  • Add turmeric, red chilli powder & jaggery, hingh to boiled pulusu & continue to cook.
  • Next add rice flour mix with little water and stir well.
  • Simmer for 5mins and turn off heat, transfer into a serving bowl.
  • Kakara pandu pulusu is ready to serve, serve with hot rice &1sp ghee. 

                                                               







Click Here for Full Recipe>>

Onion Gravy Curry For Pooris


Onion gravy curryIngredients :

  • 2 Onion chopped
  • 2 Green Chillies chopped
  • 1 pinch Turmeric Powder
  • 1 sp Besan 
  • 2 cups Water
  • 2 sp Oil
  • Salt to taste

For Popu:

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

Preparation:

  • Heat oil in a khadai add popu ingredients  & fry for 2mins.
  • When they fry add green chillies, curry leaves, onion pieces & fry for 1 min.
  • Add 2 cups water, turmeric powder, salt & stir well.
  • Continue to cook on medium flame until onions are soft.
  • When onions are soften add besan flour mix with water & stir well.
  • Cook on low flame for couple of mins.
  • Then the curry is done & transfer into a serving bowl & garnish with corinder leaves.
  • Onion gravy curry is ready to serve with puri.
Sivaniskitchen-Puri with onion curry




Click Here for Full Recipe>>

Puri / Fried Flour Flat Bread

Puri
                                              

Ingredients :

  • 2 cups Wheat Flour / Godhuma Pindi
  • 2 sp Sooji / Bombay Rava
  • Oil for deep fry
  • Salt to taste

Method :

  • Mix wheat flour and sooji with water & make a dough .
  • Knead the dough for some time to make it soft.
  • Make small balls out of the dough, roll the ball into a puri with flour.
  • Heat oil in a pan and then fry the puri on both sides untill light brown.
  • Take them on a paper towel to drain excess oil.
  • Soft and fried puries are ready to serve.
  • Serve with onion curry.


Click Here for Full Recipe>>

Tuesday, November 15, 2011

Boorelu With Jowar Flour

                                          Jonna Boorelu
                                            

Ingredients :

  •  1 cup Jowar Flour / Jonna Pindi
  •  1 cup water
  •  1 cup Jaggery (grated)
  •  1/4sp Elaichi Powder
  •  1 tsp Ghee
  •  Oil for deep fry

Method :

  • Boil 1cup of water in a pan & add jaggery.
  • Once the jaggery dissolves into water,drain the syrup and again heat.
  • Boil jaggery syrup for 5mins and remove from the flame.
  • Add flour, elaichi powder, one spoone ghee and mix well.
  • When it cool  take a small ball of the batter, pat the ball to round shape like small puri.
  • Fry them in oil on medium flame until its brown in colour.
  • Take from the pan on a paper towel to drain excess oil.
  • Jowar / jonna boorelu are ready to eat, its very soft and tasty.         

Click Here for Full Recipe>>

Monday, November 14, 2011

Tomato Poha / Atukulu

                                     

Tomato pohaIngredients :

  • 1 cup Atukulu / Thik Poha
  • 1 Tomato chopped
  • 1 Onion chopped
  • 1 Green Chilli chopped
  • 1 pinch Turmeric powder
  • 4 Cashews
  • 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

Method :

  • Wash and soak atukulu for 10mins to make it soft & drain and keep aside.
  • Heat oil in pan add popu ingredients & fry for 2or 3mins.
  • Add onion, green chilli pieces, curry leaves, saute onions.
  • Add tomato & stir, cover with lid, cook on low flame.
  • Fry till the tomatoes are soft add poha and mix well.
  • Add turmeric powder, salt and stir well, cook on low flame with cover.
  • Finally tansfer into a serving bowl. Poha tomato bath is ready to eat.
Click Here for Full Recipe>>

Sunday, November 13, 2011

Lobia /Bobbarla / Alachandala Bobbatlu

Alachandala bobbtlu
                                             

Ingredients :

  • 1 cup Alachandalu
  • 11/2 grated Jaggery
  • 1 cup All purpose flour
  • 1 pinch Elaichi
  • 5 tbsp Ghee

Preparation :

  • Make the flour into a dough adding water, oil and keep aside.
  • Soak lobia over night or at least 4 or 5 hours.
  • Wash and pressure cook alachandalu, & grind into a paste by adding jaggery, & elaichi.
  • Transfer into a pan and cook until it starts leaving the sides of the pan & becomes a thick consistency, remove from the heat and  let it cool.
  • Devide the dal mixture into a lemon size balls, & flour dough also the same.
  • Flattern the dough ball into a small size puri on a greased plastic paper.
  • Place the dal ball on the puri & cover the edges completely.
  • Roll out the ball into a thin round with the help of a rolling pin.
  • Heat a griddle, when it hot cook bobbttu on both sides adding little ghee.
  • Repeat with remaing dough and filling.
  • Alachandala bobbatlu are ready to serve.   



  
                                 
Click Here for Full Recipe>>

Aritikaya / Raw Banana Masala Curry

                                       
Ingredients :

    Aratikaya masala kura
  • 2 nos Aratikayalu / Raw Plaintain
  • 2 Green Chillies chopped
  • 2 Onions choppod
  • 2 Tomatoes chopped
  • 1 sp Ginger Garlic paste
  • 1 pinch Turmeric powder
  • 1/2 sp Red Chilli powder
  • 2 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
  • 3 sp Oil

Method :

  • Wash, peel aratikayalu & cut into small pieces.  
  • Heat oil in a pan add popu, when they splutter add cloves, ginger garlic paste & fry.
  • Add curry leaves, green chillies & onions, saute onions.
  • Add chopped tomatoes and stir,cook on low flame with cover.
  • Add aratikaya mukkalu, salt, turmeric powder & mix well.
  • Sprinkle little water & stir well and cook with cover.
  • After cook add red chilli powder & stir, continue to cook for 2 or 3 mins.
  • After that transfer into a serving bowl.
  • Aratikaya masala curry is ready to serve.
  • Serve with rice or roties.





Click Here for Full Recipe>>

Saturday, November 12, 2011

Dal With Chinna Payalaku / Goli Kura

dal with payalaku
                                         

Ingredients :

  • 2 cups chopped Chinna Payalaku 
  • 1 cup Toor Dal
  • 2 Green chillies chopped
  • 1 Tomato chopped
  • 1 Onion chopped
  • 1 pinch Turmeric powder
  • 1 sp Red chilli powder
  • 1 sp Tamarind pulp
  • Salt to taste

For Popu :

  • 1/4 sp Mustard Seeds
  • 1/4 sp Cumin Seeds
  • 1 Red chilli crocked
  • Curry leaves
  • 2 sp Oil

Procedure :

  • Pressure cook dal, onion, green chilli, tomato pieces & chopped payalaku.
  • Let the cooker cool remove the lid & mash it.
  • Heat oil in a fry pan add mustard, cumin seeds & red chilli fry for 1min .
  • When they splutter add curry leaves and dal mix & stir well.
  • Add red chilli, turmeric powder, salt and tamarind pulp.
  • Let it cook for 5mins on low flame.
  • Turn of heat & transfer into a serving bowl.
  • Serve with steemed white rice or rotes.

Click Here for Full Recipe>>

Stuffed Ridge Gourd Curry / Gutti Birakaya Kura

                                              

stuffed ridge gourd curryIngredients :

  • 2 nos Ridge Gourd
  • 2 sp Coriander Seeds
  • 1/2 sp Cumin Seeds
  • 2 sp Chana Dal
  • 2 sp Urad Dal
  • 2 sp Sesame Seeds
  • 2 sp Peanuts
  • 2 sp grated  Dry Coconut
  • 2 sp Red Chilli Powder
  • 2" Tamarind flake
  • 5 sp Oil
  • Salt to taste

Preparation :

  • Wash, peel birakayalu and cut into 2 or 3 inches pieces & slit them into four pieces with out separating like gutti vankaya. 
  • Heat 1sp oil in a pan add coriander, cumin, sesame seeds, chana, urad dal, peanuts and fry.
  • When it cool add red chilli powder, salt, tamarind flake, coconut and grind into  powder.
  • Now stuff this powder in each piece of ridge gourd.
  • Heat oil in a pan add stuffed pieces, cover with a plate & pour some water on top of the plate & cook on low flame.
  • Keep checking in between and turn carefully, till all sides are cooked.
  • Turn off heat & transfer into a serving bowl.
  • Stuffed ridge gourd curry is ready to eat, eat with rice.



Click Here for Full Recipe>>

Friday, November 11, 2011

Sorrel Leaves / Gongura Pulusu Kura

                                   

gongura pulusu kuraIngredients :

  •  2 bunches Gongura leaves
  • 1 Onion chopped
  • 2 Green Chillies chopped
  • 1 sp Red Chilli powder
  • 1 pinch Turmeric powder
  • 1 sp Rice flour
  • Salt to taste

For Popu :

  • 1/2 sp Mustard Seeds
  • 1 sp Chana Dal
  • 1/2 sp Urad Dal
  • 1/4 sp Cumin Seeds
  • 1 Red Chilli crocked
  • Curry leaves

Preparation :

  • Clean and wash the leaves and cut into small pieces.
  • Heat oil in khadai add popu ingredients and fry for 2mins.
  • When they are poping add onions, green chillies, curry leaves & fry for few mins.
  • Add gongura leaves, turmeric, salt & stir well.
  • Sprinkle little water and add red chilli powder & stir, cook for some time with lid.
  • Add 1/4 cup water mix with rice flour to cooked  gongura pulusu.
  • Continue to cook on low flame till the water is absorbed.
  • Then turn off the heat & transfer into a serving bowl.
  • Gongura pulusu kura is ready to serve.
  • Serve it with rice / roti / chapathi. 

Click Here for Full Recipe>>

Chamadumpala Curry With Cumin powder

                                   
chamadupala curry

Ingredients :

  • 1/4 kg Chamadumpalu / Taro root
  • 1 pinch Turmeric powder
  • 1 sp Red Chilli powder
  • 1 Big Onion Chopped
  • 2 Green Chillies chopped
  • 1 sp Tamarind Pulp
  • 1 sp Cumin seeds
  • 3 Garlic flakes
  • Salt to taste

For Popu :

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

Preparation :

  • Grind cumin seeds, red chilli powder and garlic into a powder.Wash and pressure cook chamadumpalu for 2 whistles.
  • When it cool drain water & remove the skin, cut into pieces & keep aside.
  • Heat oil in a pan add popu & fry for 2 mins.
  • When they splutter add onion, green chilli pieces, curry leaves, fry till light brown.
  • Add tamarind pulp, turmeric powder stir well & continue to cook.
  • Add chamdumpala pieces, salt and stir well.
  • Add ground powder and stir well, all the curry gets well coated with the powder, continue to fry for few mins with lid.
  • Finally turn off the flame & transfer into a serving bowl.
  • Chamadumpala vellulli karam kura is ready to serve. 
  • Serve with White rice and sambar.  




Click Here for Full Recipe>>

Thursday, November 10, 2011

Palli / Peanut Tomato Chutney

                                        

palli tomato chutneyIngredients :

  • 1/2 cup Pallilu / Groundnuts
  • 2 Tomatoes chopped
  • 4 Green Chillies
  • 3 Red Chillies
  • 1 sp Coriander Seeds
  • 1/2 sp Cumin Seeds
  • 1 sp Tamarind Pulp
  • 1 pinch Turmeric Powder
  • Salt

For Popu :

  • 1/2 sp Mustard Seeds
  • 1/2 sp Cumin Seeds
  • Curry Leaves
  • 3 sp Oil

Preparation :

  • Heat a pan add peanuts and fry with out oil & keep aside.
  • Take 1sp oil in the same pan add coriander, cumin seeds, red chilli & fry.
  • When they fry remove from the pan & keep aside.
  • Fry tomatoes, green chillies with another 1sp oil & let it cool.
  • Grind green, red chillies, cumin, coriander seeds, salt, turmeric powder.
  • Add peanuts, tamarind pulp, tomatoes & grind, remove from the jar.
  • Heat oil in pan add popu , when they fry add to ground chutney.
  • Palli, tomato chutney is ready to serve. Serve with  white rice or roties.


Click Here for Full Recipe>>

Tomato Curry

                                                                                                                                               
Tomato curry

Ingredients :

  • 1/4 kg Tomatoes
  • 2 Green chillies chopped
  • 2 Onions chopped
  • 1 pinch Turmeric powder
  • 1/2 sp Red chilli powder
  • 1/2 sp Ginger Garlic paste
  • 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

Method :

  • Heat oil in a pan add popu, when they splutter add ginger garlic paste & fry.
  • Add curry leave, green chillies & onions, saute onions.
  • Add tomato pieces, turmeric powder, salt & stir well.
  • Cook on low flame with cover.
  • After they become soft add red chilli powder & stir.
  • Continue to cook for 2mins & turn off the flame.
  • Transfer into a serving bowl.
  • Tomato curry is ready to eat.
  • Eat with white rice or roties.


Click Here for Full Recipe>>

Alachandala / Bobbarlu / Lobia Dal

                                             

Ingredients :

    Alachandala dal
  • 1/2 cup Alachandalu / Bobbarlu
  • 1/2 cup Urad Dal
  • 1 cup Tomato Pieces
  • 1/2 cup Onion pieces
  • 1/2 sp Ginger Garlic paste
  • 1/2 sp Garam Masala
  • 1/4 sp Cumin Seeds
  • 1 pinch Turmeric powder
  • 1/2 sp Red Chilli powder
  • 1 pinch Hingu
  • 1 cup Milk
  • 3 sp Oil
  • Salt
  • Coriander leaves
  • Curry leaves

Preparation :

  • Soak lobia over night or atleast for 4 or 5 hours.
  • Soak urad dal at the same, wash them and pressure cook.
  • Heat oil in pan add cumin seeds fry for 1min & add ginger garlic paste.
  • Add onions, curry leaves & fry for 2 or 3 mins.
  • Fry the onions till golden brown add tomato & fry till they become soft.
  • Add cooked dal, salt, turmeric , red chilli powder, hingh & mix well.
  • Let it cook for few mins on medium flame, add milk, garam masala & stir well.
  • Cook on low flame for 2 mins & turn off the flame.
  • Transfer into a serving bowl.Garnish with onion & coriander leaves.
  • Alachandala dal is ready to serve. Serve with puri or chapathi
Click Here for Full Recipe>>
Related Posts Plugin for WordPress, Blogger...