Saturday, December 31, 2011
Tuesday, December 27, 2011
Aloo Fry / Bangaladumpa Vepudu
Ingredients :
- 1/4 kg Bangaladumpalu / Potatoes
- 1 pinch Turmeric powder
- 1 sp Red Chilli powder
- Salt to taste
- Curry leaves
- 4 sp Oil
Method :
- Wash and cut potatoes (with skin) into small pieces & keep in a strainer.
- Add turmeric powder, salt to aloo pieces & mix well.
- Keep half an hour and press lightly to remove the water.
- Heat oil in khadai add potato pieces and fry on low flame.
- Keep stirring in between, when the fry is 3/4 done.
- Add red chilli powder, curry leaves and fry for 2 to 3 mins.
- Turn off the flame & transfer into a serving bowl.
- Aloo fry is ready to serve.
- Serve with sambar or rasam
Monday, December 26, 2011
Cracked Wheat Laddu / Godhuma Ravva Laddu
Ingredients :
- 1 Cup Cracked Wheat / Godhuma Ravva
- 1/2 Cup Sugar
- 2 Elaichi
- 5 sp Ghee
Preparation :
- Grind sugar with eaichi into a fine powder & keep aside.
- Heat 1sp ghee in pan on medium heat add wheat ravva and fry.
- Roast the wheat ravva until golden brown in colour & turn off the flame.
- Let it cool and grind them into a fine powder.
- Remove the wheat ravva powder into a mixing bowl.
- Add sugar and remaining ghee & mix well.
- Take small portion of the mixture and shape into a ball.
- Cracked wheat laddu is ready to eat.
Cabbage, Onion & Tomato Masala Curry
Ingredients :
- 2 Cups Chopped Cabbage
- 2 Onion Chopped
- 2 Tomatoes Chopped
- 4 Green Chillies Chopped
- 1' Ginger Chopped
- 1 pinch Turmeric Powder
- 1 sp Coriander Powder
- 1/4 sp Garam Masala
- Salt to taste
For Popu :
- 1/2 sp Mustard seeds
- 1/2 sp Urad dal
- 1/2 sp Chana dal
- 1 Red Chilli crocked
- Curry leaves
- 2 sp Oil
Preparation :
- Wash and cut cabbage into small pieces.
- Heat oil in a pan add popu ingredients & fry for 2mins.
- When they splutter add ginger, green chilli pieces, curry leaves and stir.
- Add onions and fry for 2mins, next add tomatoes and stir.
- Now add cabbage, turmeric powder, salt and stir well.
- Sprinkle little water, cover and cook until its done.
- Add coriander powder, garam masala and stir well.
- Cook for another 2mins and turn off the flame & transfer into a serving bowl.
- Cabbage, onion, tomato masala curry is ready to serve, serve with rice or roties.
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Saturday, December 24, 2011
Dosakaya Pachadi / Yellow Cucumber Chutney
Ingredients :
- 1 nos Dosakaya
- 1 sp Urad Dal
- 1/4 sp Methi Seeds
- 1/4 sp Cumin Seeds
- 3/4 sp Mustard Seeds
- 4 Green Chillies
- 4 Red Chillies
- 1 pinch Hingu
- 1 sp Tamarind Pulp
- 1 pinch Turmeric Powder
- 1 Red Chilli crocked
- Curry Leaves
- Salt to taste
- 3 sp Oil
Method :
- Wash, peel and cut dosakaya into small pieces.
- Heat 2 sp oil in a pan add urad dal, methi, cumin, 1/2 sp mustard seeds, red chilli & fry.
- Let it cool for some time and grind along with salt, tamarind, turmeric powder & green chillies.
- Remove from the jar & add to the dosakaya pieces, don't grind dosakaya mukkalu.
- Heat 1sp oil in a pan add 1/4 sp mustard seeds, red chilli, hingu, curry leaves & fry.
- Now add this popu to ground chutney & mix well.
- Dosakaya pachadi is ready to serve.
- Serve with hot rice & ghee.
Friday, December 23, 2011
Aloo / Bangaladumpa Pulao
Ingredients :
- 2 Cups Rice
- 2 Big Size Potatoes
- 2 Onion chopped
- 4 Green Chillies chopped
- 1 sp Red Chilli Powder
- 1 pinch Turmeric Powder
- 1/2 sp Garam Masala
- 1 sp Ginger Garlic Paste
- 4 Cups Water
- 2 sp Curd
- Salt to taste
- 4 sp Oil
- Curry Leaves
- Coriander Leaves
Method :
- Wash, peel and cut potatoes into small pieces.Wash rice and keep aside.
- Heat oil in a pan add onion, green chilli pieces, curry leaves and fry for 2 or 3 mins.
- Add ginger garlic paste, turmeric, red chilli powder & fry for 2 mins.
- Now add aloo pieces, curd, garam masala & fry couple of mints.
- Add rice and stir well, fry for 2 mins, then add water & salt.
- Transfer into a pressure cooker bowl or a rice cooker bowl.
- Once the rice is cooked remove from the flame & transfer into a serving bowl.
- Finally garnish with coriander leaves. Aloo palao is ready to serve.
- Serve hot with curd or curd chutney.
Friday, December 16, 2011
Bitter Gourd & Onion Curry / Kakarakaya Bellam Koora
Ingredients :
- 1/4 kg Bitter Gourd / Kakarakayalu
- 2 Onion chopped
- 1 pinch Turmeric Powder
- 1 sp Red Chilli Powder
- 2 sp Grated Jaggery
- Salt to taste
For Popu :
- 1/2 sp Mustard Seeds
- 1/2 sp Urad Dal
- 1/2 sp Chana Dal
- 1 Red Chilli Crocked
- Curry Leaves
- 2 sp Oil
Preparation :
- Wash and cut kakarakayalu into round pieces.
- Cook with salt and turmeric powder & strain them.
- Heat oil in a pan add popu ingredients and fry for 2mins.
- Then add curry leaves, onion pieces & fry until the onions are soft.
- Add cooked bitter gourd pieces, red chilli powder and stir well.
- Now add jaggery and mix well, cook for additional 3 to 4 minutes & remove from flame.
- Kakarakaya bellam koora is ready to serve.
- Serve with hot white rice.
Thursday, December 15, 2011
Bread Rolls With Alachandalu / Lobia
Ingredients :
- 8 Bread Slices
- 1 Cup Alachandalu / Bobbarlu
- 1 Onion Finely chopped
- 2 Green Chillies chopped
- 1 sp Ginger Garlic Paste
- 1 sp Coriander Powder
- 1/2 sp Garam Masala
- 1 pinch Turmeric Powder
- 1/2 sp Cumin Seeds
- Chopped Coriander Leaves
- Chopped Curry Leaves
- Salt to taste
- Oil for deep fry
Preparation of stuffing :
- Soak lobia over night or atleast for 4 or 5 hours & drain them.
- Grind lobia into a coarse paste and keep aside.
- Heat 2sp oil in a pan add cumin seeds and fry for 1min.
- Add onion, green chillies, curry leaves & fry till the onions are soft.
- Add ginger garlic paste & fry, then add ground alachandala paste.
- Add turmeric powder, salt, red chilli powder, coriander powder and stir well.
- Cook on low flame for 5 to 6 mins, then add garam masala, chopped coriander leaves.
- Remove from flame and let it cool. Now the stuffing is ready.
Preparation of Bread Rolls :
- Cut all 4 edges of bread slices and keep them ready.
- Take water in a bowl, dip the bread slice in water & quickly take out and squeeze with the help of your plams
- Now place the stuffing in the middle of the bread slice.
- Now gently cover the stuffing & make a ball or roll.
- Dip each of the slice in water and drain them.
- Repeat the process for all the remaining slices & rest for some time.
- Heat oil in a pan and fry them on medium flame until it's light brown in color.
- Drain them on a paper towel and serve it hot with tomato sauce.
Wednesday, December 14, 2011
Aloo & Chikkudukaya Fry / Indian Broad Beans & Potato Fry
Ingredients :
- 1 Cup Chikkudukayala Pieces
- 1 Cup Potato Pieces
- 4 Garlic cloves chopped
- 1 pinch Turmeric Powder
- 3 Green Chillies chopped
- 1 sp Red Chilli Powder (If required)
- 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
- Coriander Leaves
Preparation :
- Wash & tear chikkudukayalu each into 4 or 5 pieces.
- wash aloo remove the skin and cut into small pieces.
- Cook aloo & chikkudukayalu along with turmeric powder and salt.
- Heat oil in a pan add popu ingredients and fry for 2 mins.
- When they splutter add chopped garlic, curry leaves, green chillies & onions.
- Fry the chopped onions and garlic until translucent.
- Now add the cooked aloo, chikkudukaya pieces & stir well.
- Cover and cook for 5 mins on low flame & turn off the heat.
- Transfer into a serving bowl, chikkudukaya, aloo curry is ready to serve.
- serve with steamed white rice.
Avisa leaves / Avisaku Podi Kura
Ingredients :
- 2 bunches Avisaku
- 1/4 cup Toor Dal / Kandi Pappu
- 1 sp Red Chilli Powder
- 1 pinch Turmeric Powder
- Salt to taste
For Popu :
- 1/2 sp Mustard Seeds
- 1/4 sp Cumin Seeds
- 1 Red Chilli crocked
- Curry leaves
- 2 sp Oil
Preparation :
- Remove the avisa leaves from the stems, clean & wash.
- Cook the leaves along with turmeric powder & enough salt.
- Let it cool some time & squeeze the leaves and keep aside.
- Wash and half cook toor dal and strain.
- Heat oil in a pan add popu ingredients and fry for 2 mins.
- Add curry leaves, cooked avisaku, cooked toor dal & fry.
- Add red chilli powder and stir well, fry for 4 or 5 mins on low flame.
- After 5 mins remove from the flame & transfer into a serving bowl.
- Avisaku, kandi pappu podi kura is ready to serve.
- Serve with rice along with rasam or sambar.
Tuesday, December 13, 2011
Thotakura Pachadi With Pandu Mirapakayala Pachadi
Ingredients :
- 2 cups chopped Thotakura / Amarnath leaves
- 2 sp Pandu Mirapakayala Pachadi
- 1 Onion chopped
- 1/2 sp Mustard Seeds
- 1/2 sp Chana Dal
- 1/2 sp Urad dal
- 3 sp Oil
For Popu :
- 1/4 sp Mustard Seeds
- 1/4 sp Urad Dal
- 1 crocked Red Chilli
- Curry leaves
- 2 sp Oil
Method :
- Heat oil in a pan add chana dal, urad dal, mustard seeds and fry for 2mins.
- When they splutter remove from the pan and fry chopped thotakura in the same pan.
- Fry them until the leaves are soft, remove from the pan and let it cool.
- Grind fried popu & thotakura, next add pandu mirapakayala pachadi.
- If required add little water, don't add too much of water.
- Lastly add chopped onion & grind slightly and remove from the jar.
- Heat 2sp oil in a pan add popu and fry, next add to ground chutney & mix well.
- Thotakura pachadi with pandla karam is ready to serve.
- Serve with hot rice along with ghee.
Monday, December 12, 2011
Poha With Tomato Puree
Ingredients :
- 1 cup Atukulu / Thik Poha / Dampudu Atukulu
- 1/2 Cup Tomato Puree
- 1 Onion chopped
- 1 Green Chilli chopped
- 1 pinch Turmeric powder
- 1/2sp Ginger Garlic Paste
- Salt to taste
For Popu :
- 1/2 sp Mustard seeds
- 1/4 sp Cumin seeds
- 1/2 sp Chana Dal
- 1/2 sp Urad Dal
- 1 Red Chilli crocked
- 2 sp Peanuts
- Curry leaves
- 2 sp Oil
Method :
- Wash and soak atukulu for 10 mins to make it soft, drain and keep aside.
- Grind 2 tomatoes into puree, dry roast peanuts & remove the skin.
- Heat oil in pan add popu ingredients & fry for 2 or 3 mins.
- Add onion, green chilli pieces, curry leaves, saute onions.
- Add ginger garlic paste & fry for 1min, and then add tomato puree & stir well.
- Add salt, turmeric powder and cook for few minutes on low flame
- After that add poha & stir, cover with lid, cook on low flame.
- Finally tansfer into a serving bowl. Poha with tomato puree is ready to eat.
Sunday, December 11, 2011
Bangalore Vankaya Dal / Seema Vankaya Pappu
Ingredients :
- 1 cup Toor Dal
- 1 Seema Vankaya
- 1 Onion chopped
- 1 Tomato
- 2 Green Chilli chopped
- 1 pinch Turmeric powder
- 1 sp Red Chilli powder
- 1/2 sp Tamarind pulp
- 1 pinch Hing
- Salt to taste
For Popu :
- 1/2 sp Mustard seeds
- 1/2 sp Cumin seeds
- 1 Red Chilli crocked
- 2 sp Oil
- Curry leaves
Preparation :
- Wash, peel and cut chow chow into small pieces.
- Pressure cook dal, bangalore vankaya pieces, green chilli, onion & tomato.
- Let the cooker cool, remove the lid and mash it.
- Heat oil in a pan add mustard, cumin seeds, hing & crocked red chilli.
- When they splutter add curry leaves, tamarind pulp & mashed dal mix.
- Add turmeric, red chilli powder, salt and stir well.
- Let it cook for 5mins on medium flame. After cook transfer into a serving bowl.
- Seema vankaya pappu is ready to serve. Serve with rice or roties.
Friday, December 9, 2011
Sorakaya Pindi Miriam / Bottle Gourd Pepper Stew
Ingredients :
- 1/2 cup Toor Dal / Kandi Pappu
- 1 cup Sorakaya / Bottle Gourd Pieces
- 1 pinch Turmeric Powder
- Salt to taste
For Paste :
- 1/2 sp Chana dal
- 1/2 sp Urad dal
- 1/2 sp Coriander seeds
- 1/4 sp Pepper corn
- 2 sp Grated Coconut
- 1'' Tamarind Flake
- 1/2 sp Rice
- 2 red Chillies
- 1 sp Oil
For Popu :
- 1/2 sp Mustard seeds
- 1/2 sp Urad dal
- 1/4 sp Cumin seeds
- 1 pinch Hingh
- Curry leaves
- 2 sp Oil
Preparation :
- Pressure cook toor dal & sorakaya pieces upto 3 whistles.
- Heat oil in a pan add paste ingredients( except coconut) and fry till it turns into brown color.
- Grind along with coconut into a fine paste by adding little water.
- Heat oil in a pan add popu ingredients and fry for 2mins.
- Add curry leaves, cooked dal, turmeric powder & salt.
- Add ground paste to the dal mixture, cook on low flame for few mints.
- If the consistency is too thick add some water, if it is too watery let it cook for couple of mins.
- Turn off heat and transfer into a serving bowl.
- Serve it with rice or with chapathi.
Halwa With Cracked Wheat & Wheat Flour
Ingredients :
- 1 cup Cracked Wheat / Goduma Ravva
- 1/4 cup Wheat Flour / Goduma Pindi
- 11/4 cup grated Jaggery
- 1 pinch Elaichi powder
- 1/4 cup Ghee
- 6 cups Water
- few Cashews & Raisins
Method :
- Heat 2 sp ghee in a pan fry cashews, raisins & remove from ghee & keep aside.
- Add wheat ravva to the same pan & fry till good aroma, remove from the pan.
- Add 2 sp ghee to the same pan add wheat flour and fry for 2-3 mins, till good aroma.
- Boil 6 cups water in a bowl add wheat ravva & cook.
- When it 3/4 th done add wheat flour & stir well, cook for couple of minutes.
- After that add jaggery, elaichi powder & stir continuously.
- Add remaing ghee & continue to cook on low flame.
- When the halwa is ready & turn off the flame.
- Transfer into a serving dish, garnish with cashews & raisins.
- Wheat rava & wheat flour halwa is ready to serve
- Serve hot or cool.
Thursday, December 8, 2011
Tambakaya Kura
Ingredients :
- 2 nos Tambakayalu
- 1 pinch Turmeric Powder
- 2 sp Roasted Chanadal / Putnala Pappu
- 1/2 sp Red Chilli Powder
- 1 sp Dry Grated Coconut
- Salt to taste
For Popu :
- 1/2 sp Mustard seeds
- 1/2 sp Urad Dal
- 1/2 sp Chana Dal
- 1 Red Chilli crocked
- 2 sp Oil
Preparation :
- Wash and cut tambakayalu into small pieces.
- Pressure cook tambakaya pieces with enough salt & turmeric powder.
- Grind putnala pappu, coconut powder & red chilli powder into a fine powder.
- Heat oil in a khadai & add popu ingredients for fry.
- Whey they splutter add curry leaves, cooked tambakaya pieces & stir well.
- Add ground putnala powder & stir well, cook on low flame for 5mins with lid.
- Remove from the flame & transfer into a serving bowl.
- Tambakaya kura is ready to serve.
- Serve with white rice.
Tambakayalu
Chukka Kura Pappu / Sorrel Spinach Dal
Ingredients :
- 1 small cup Toor Dal / Kandi pappu
- 2 cups chopped Chukka Kura Leaves
- 2 Green Chillies slit length wise
- 1 Onion chopped
- 1 Tomato chopped
- 1 pinch Turmeric Powder
- 1 sp Red Chilli Powder
- Salt to taste
For Popu :
- 1/2 sp Mustard seeds
- 1/4 sp Cumin seeds
- 1 Red Chilli crocked
- Curry Leaves
- 2 sp Oil
Method :
- Clean, wash & cut chukka kura into small pieces.
- Pressure cook toor dal, chukka kura, onion, green chille pieces & tomato.
- Let the cooker cool, remove the lid & mash the dal mix.
- Heat oil in a fry pan add mustard, cumin seeds & red chilli fry for 1 min.
- When they fry add curry leaves, dal mix & stir well.
- Add red chilli, turmeric powder, salt and mix well.
- Let it cook for 5mins on low flame.
- Turn off heat & transfer into a serving bowl.
- Chukka kura pappu is ready to eat.
- Serve with white rice or roties.
Carrot Fry With Coconut & Green Chilli Powder
Ingredients :
- 1/4 kg Carrot
- tender Coconut Small Piece
- 1 pinch Turmeric powder
- 2 Green Chillies
- Salt to taste
For Popu
- 1/2 sp Mustard seeds
- 1/2 sp Urad dal
- 1 Red Chilli crocked
- 2 sp Oil
- Curry leaves
Preparation :
- Wash, peel & cut carrots into small pieces & cook along with turmeric and salt.
- Grind coconut & green chillies into powder, not paste (with out water).
- Heat oil in fry pan add popu ingredients and fry for 2mins.
- When they splutter add curry leaves & cooked carrot pieces & stir well.
- Add ground coconut mixture and mix well.
- Continue to cook on low flame with cover, after that the curry gets well coated with this mixture.
- After 2mis turn off the flame & transfer into a serving bowl.
- Carrot fry with coconut & green chilli powder is ready to serve
- Serve with hot white rice or roties.
Saturday, December 3, 2011
Chutney With Bottle Gourd Seeds & Inner Flesh
Ingredients :
- 2 cups Sorakaya Inner Flesh & Seeds
- 1/2 Lime Size Tamarind
- 1 pinch Turmeric powder
- 4 Green Chillies
- Salt to taste
for Popu :
- 1/2 sp Coriander seeds
- 3/4 sp Mustard seeds
- 1/4 sp Methi seeds
- 1/2 sp Chana Dal
- 1/2 sp Urad Dal
- 3 Red Chillies
- 1 pinch Hing
- 5 sp Oil
- Curry Leaves
Method :
- Wash and soak tamarind in little water & keep aside.
- Heat 2 sp oil in a pan add popu ingredients and fry.
- When they fry, remove from the pan.
- Add 2 sp oil in the same pan add bottle gourd flesh, seeds & green chillies.
- Fry them until the pieces are soft, then remove from the heat & let it cool.
- Grind popu, green chillies, turmeric powder, salt, & tamarind, if required add little water.
- Next add bottle gourd pieces & grind slightly.
- Heat 1sp oil add 1/4sp mustard seeds, curry leaves and fry.
- When they splutter, add popu to ground chutney.
- Sorakaya seeds pachadi is ready to serve.
- Serve with rice or dosa or roti.
Wheat Flour Laddu / Goduma Pindi Laddu
Ingredients :
- 1 cup Wheat Flour
- 3/4 cup Sugar
- 3 Elaichi
- 4 tbsp Ghee
Preparation :
- Grind sugar with elachi into a fine powder & keep aside.
- Heat 2 tbsp ghee in a pan add wheat flour and fry.
- Fry the flour until light brown color & good aroma.
- Let it cool & add sugar powder and mix well.
- Heat remaining ghee & add to the mixture and mix well with hand.
- Take small portion of the mixture & shape into a ball.
- Wheat flour laddus are ready to eat.
- Store in an airtight container.
Friday, December 2, 2011
Amaranath / Totakura Leaves Pulusu Kura With Tamarind Pulp
Ingredients :
- 2 cups Amarnath Leaves / Totakura Leaves
- 2 Onion chopped
- 2 Green Chillies chopped
- 1 pinch Turmeric powder
- 1sp Red Chilli powder
- 2 sp Tamarind Pulp
- Salt to taste
For Popu :
- 1/2 sp Mustard seeds
- 1/2 sp Chanadal
- 1/2 sp Uradal
- 1/4 sp Cumin seeds
- 1 Red Chilli crocked
- 2 sp oil
Preparation :
- Clean wash and chopped totakura leaves and keep aside.
- Heat oil in a pan add popu ingredients and fry for 2mins.
- When they splutter add onions, curry leaves & green chillies and fry for 2mins.
- Add chapped totakura, turmaric powder & mix well.
- Add salt,tamarind pulp, red chilli powder & add little water, stir well and cover it to cook.
- Cook for 10mins on low flame, if the curry is liquid add 1/2sp rice flour.
- When the curry is done, turn off the flame & transfer into a serving bowl.
- Serve with rice or roties.
Bottle Gourd & Moong Dal Fry With Coconut
Ingredients :
- 2 cups Bottle Gourd / Sorakaya Pieces
- 1/4 cup Moong Dal / Pesara Pappu
- 1 pinch Turmeric powder
- Few fresh Coconut Pieces
- 3 Green Chillies
- Salt to taste
For Popu :
- 1/2 sp Mustard seeds
- 1/2 sp Urad dal
- 1 Red Chilli crocked
- Curry Leaves
- 2 sp Oil
Preparation :
- Wash and half cook pesara pappu and strain & keep aside.
- Grind coconut and green chillies into a powder not paste(with out water).
- Wash, peel sorakaya & cut into small pieces.
- Heat oil in a pan add popu ingredients & fry for 2mins.
- When they splutter add curry leaves, bottle gourd pieces and stir.
- Add turmeric powder, salt & mix well.
- Sprinkle little water, cook on low flame with cover.
- When the curry is done add cooked dal and stir, fry for 2mins.
- After that add ground coconut mixture and stir well.
- All the curry gets well coated with the coconut mixture.
- Continue to cook on low flame for 3-4 mins.
- Sorakaya, pesara pappu fry is ready to serve.
- Serve with hot white rice.
Thursday, December 1, 2011
Ridge Gourd / Birakaya Mudda Pulusu
Ingredients :
- 2 nos Ridge Gourd / Birakayalu
- 2 Onion chopped
- 2 Tomatoes chopped
- 4 Green Chillies chopped
- 2" Tamarind Flake
- 1 pinch Turmeric powder
- 1 sp Red Chilli powder
- 1 sp grated Jaggery / Sugar (If required)
- Salt to taste
For Popu :
- 1/2 sp Mustard seeds
- 1/4 sp Cumin seeds
- 1 Red Chilli crocked
- Curry leaves
- 2 sp Oil
Preparation :
- Wash, peel and cut ridge gourd into small pieces.
- Pressure cook ridge gourd pieces, onion, green chillies, tomato & tamarind.
- Let it cool and mash it.
- Heat oil in a pan add popu, when they splutter add curry leaves & cooked ridge gourd mixture.
- Add turmeric, red chilli powder, salt, jaggery & stir well.
- Cook for additional 5 to 6 mins & transfer into a serving bowl.
- Ridge gourd mudda pulusu is ready to serve.
- Serve with rice or chapati
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