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Tuesday, January 31, 2012

Sakhannam / Vegetable Rice

Sakhaannam
                                       Kuragayala Annam

Ingredients :

1 Cup Rice
1/4 Seema Vankaya ( Chow Chow)
3 Green Chillies chop lengthwise
3 Dondakayalu( Ivy Gourd)
1 Vankaya (Brinjal)
1 Small Carrot
1 Potato
3 Beans
2" inches Dalchini
4 Cloves
3 Elaichi
4 sp Oil
Salt
Curry Leaves

Preparation :

  • Wash rice and keep it aside.
  • Wash and chop all the vegetables into small pieces.
  • Heat oil in a pressure pan  & add cloves, dalchini, elaichi and fry for a min.
  • Add curry leaves, green chillies and fry for 1min.
  • Next add chopped vegetables and fry for 2mins.
  • Then add rice and mix well and stir 1min.
  • Finally add 2cups water, salt stir well and close the lid and cook.
  • When it done remove the lid and mix well, and transfer into a serving bowl.
  • Sakhaannam is ready to naivedyam.
  • We offer this dish to Goddess Saraswathi Devi & Goddess Durga Devi.


Click Here for Full Recipe>>

Monday, January 30, 2012

Radish & Coconut Curry / Mullangi, Kobbari Kura

Mullangi,kobbari kura
Mullangi & Kobbari Kura

Ingredients :

2nos Radish
1/4 Cup Grated Coconut (Tender)
1 pinch Turmeric Powder
1/2 sp Red Chilli Powder
Salt to taste

For Popu :

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

Method :

  • Wash peel radish & cut into small pieces.
  • Cook radish pieces along with salt & turmeric powder.
  • Heat oil in a pan add popu ingredients and fry for a min.
  • Add curry leaves and cooked radish pieces and stir. 
  • Add grated coconut, red chilli powder & stir well.
  • Cover and cook for few mins on low flame.
  • Turn off the flame and transfer into a serving bowl.
  • Mullangi, kobbari kura is ready to serve.    
Click Here for Full Recipe>>

Onion, Tomato Chutney

onion, tomato pachadi
                                            Ullipaya, Tomato Pachadi

Ingredients :

3 Onions chopped
1 Tomato chopped
4 Green Chillies
1 pinch Turmeric Powder
Salt to taste

For Popu :

1/4 sp Mustard Seeds
1/4 Urad Dal
1 Red Chilli crocked
Curry Leaves
2 sp Oil

Preparation :

  • Grind green chillies like a coarse paste and remove from the jar.
  • Grind onion pieces slightly, don't grind into paste. 
  • Heat oil in a pan add popu ingredients and fry for a min.
  • Next add curry leaves, green chilli paste and fry for 2mins on low flame.
  • Then add ground onion, tomato pieces and mix well.
  • Add turmeric powder, salt and stir well & cook on low flame for 5mins.
  • Remove from heat & transfer into a serving bowl.
  • Onion, tomato pachadi is ready to serve.
  • Serve with rice or tiffens.
Click Here for Full Recipe>>

Sunday, January 29, 2012

Pumpkin Dal / Gummadikaya Tiyya Pappu

Gummadikaya tiyya pappu
                                         Gummadikaya Pappu

Ingredients :

2 Cups Pumpkin Pieces
1 Cup Toor Dal
1 pinch Turmeric Powder
2 Green Chillies slit lengthwise
Salt to taste

For Popu :

1/2 sp Mustard seeds
1/2 sp Urad dal
1 Red Chilli crocked
1 pinch Hing
Curry Leaves
2 sp Oil

Method :

  • Wash peel pumpkin and cut into small pieces.
  • Pressure cook toor dal, pumpkin pieces and green chilli pieces.
  • Heat oil in a pan add popu ingredients and fry for a min.
  • When they splutter add curry leaves and cooked dal mix.
  • Next add salt, turmeric powder and stir well.
  • Allow it to cook for few mins & transfer into a serving bowl.
  • Gummadikaya tiyya pappu is ready to serve. 
  • It goes very well with rice.
Click Here for Full Recipe>>

Friday, January 27, 2012

Vasanta Panchami Subhakankshalu

Goddess Saraswathi Devi

Vasantha Panchami is the festival dedicated to Saraswathi the Goddess   of Learning. Depawali is dedicated to Lakshmi, Goddess of Wealth and Navaratri is dedicated  to Durga , Goddess of Strength and Power. This festival is celebrated every year on the 5th day or 'Panchami' tidhi of the bright fortnight of Lunar month of Magha, which falls during January - February. It is beloved that, on this day Goddess Saraswati was born. Vasanta Panchami is also known as 'Sri Panchami'. The vehical assigned to each of three Goddess also symbolizes their special powers. The White Swan of Saraswathi is symbolising 'Satwa Guna'. The Owl of Maha Lakshmi and the Tiger of Durga symbolise the other two gunas 'Rajas and Tamas'.

The most significant aspect of Vasanta Panchami is that it is also the most ausipicious day to begin laying one's foundations of education i.e how to read and write. Pre-school children are given their first lesson in reading and writting on this day. All Hindu Educational Institutions conduct special prayers for  Goddess Saraswathi on this day. Saraswathi is the Goddess of Wisdom and Music.

During Vasantha Panchami advent of spring is felt in the air as the season undergoes change. New leaves and blossoms appear in the trees with the promise of new life and hope. There is a belief that Goddess Saraswathi appeared on this day and to celebrated her birth day. Her devotees perform  pooja to her. She destroys the demon of ignorance and grants us knowledge and divine wisdom. Goddess Saraswathi will ward off all evils and would lead to the fulfilment of all the wishes to her devotees.


            Goddess Saraswathi Devi Naivedyam For Vasantha Panchami
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Tomato Curry With Ginger, Green Chilli & Coconut Paste

Tomato curry
                         Tomato Kura with Allam, Pachi Mirchi, kobbari Paste

Ingredients :

1/4kg Tomatoes
2" inches Ginger Piece
3 Green Chillies
Fistful of Tender Coconut pieces
1 pinch Turmeric 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
Coriander Leaves
Curry leaves
2 sp Oil

Preparation :

  • Grind ginger, green chillies & coconut into a paste & keep it aside.
  • Wash and cut tomatoes into small pieces.
  • Heat oil in a pan add popu ingredients and fry for 2mins.
  • When they splutter add curry leaves, tomato pieces and stir well.
  • Add turmeric powder, salt & mix well, sprinkle little water if necessary.
  • Cover and cook on low heat till the tomatoes are soft.
  • Add ground paste to cooked tomatoes and mix well.
  • Cover & cook for few mins and remove from fire & transfer into a serving bowl.
  • Tomato with allam pachi mirchi karam kura is ready to serve.
  • Sprinkle chopped coriander leaves and serve with rice or roti.




Click Here for Full Recipe>>

Thursday, January 26, 2012

HAPPY REPUBLIC DAY



HAPPY REPUBLIC DAY


national flag
                                  Ganatantra diwas Subhakankshalu
                 







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Wednesday, January 25, 2012

Beans Curry With Curd & Onion

Beans Curry
                                  Beans kura with Perugu & Ullipayalu

Ingredients :

1/4 kg Beans
1 Cup Fresh Curd
4 Garlic Cloves Chopped
2 Onion Chopped
1/4 sp Cumin Seeds
2 Red Chillies Crocked
1 sp Coriander Powder
1 sp Red Chilli Powder
1 pinch Turmeric Powder
Curry Leaves
Salt to Taste
4 sp Oil

Preparation :

  • Wash and cut beans each into 3 or 4 pieces and keep aside.
  • Cook beans with curd, salt and turmeric powder, if required add little water and strain.  
  • Heat oil in a pan add cumin seeds, crocked red chillies and fry for 1min
  • Next add garlic, onion pieces, curry leaves & fry.
  • Fry onions and garlic for 3mins until onions are tender.
  • Add corinder powder, red chilli powder and stir well.
  • Fry for few mins on low flame & add cooked beans & stir well.
  • Cover and cook for 5mins and turn off the flame.
  • Beans Curry is ready to serve, serve with rice or roti.
  
Click Here for Full Recipe>>

Tuesday, January 24, 2012

Dal Kachori With Alachandalu / Lobia Kachori

Dal Kachori
                                             Bobbarla Kachori

Ingredients :

11/2 Cup All Purpose Flour
1 Cup Alachandalu / Bobbarlu
1 Onion Finely chopped   
2 Green Chillies chopped
1 sp Ginger Garlic Paste
1 sp Coriander Powder
1 sp Amchoor Powder / Lemon Juice
1/4 sp Garam Masala
1 pinch Turmeric Powder
1/2 sp Cumin Seeds
2 Bread Slices
Chopped Coriander Leaves
Chopped Curry Leaves
Salt to taste
Oil for deep fry

Preparation :
  • Make a soft dough of all purpose flour with water & keep it aside
  • 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.
  • Next add crushed bread slices, salt & stir well.
  • Add turmeric, red chilli, coriander, amchur powders & mix well.
  • Cook on low flame for few mins, then add garam masala, chopped coriander leaves.
  • Remove from flame and let it cool. Now the stuffing is ready.
  • Grease oil on your palm & take small flour ball and spread it.
  • Put 1sp dal mixture and carefully cover it & make a ball, then slightly press it.
  • Prepare all Kachoris like this & fry in oil like light brown in colour.
  • Alachandala dal kachoris are ready to serve. Serve with tomato sauce.



Click Here for Full Recipe>>

Monday, January 23, 2012

Vegetables Kichadi

Ingredients :

    Vegetables Kichadi
  • 1 cup Rice
  • 1/2 cup Moong Dal
  • 1 Carrot chopped
  • 2 Potatoes chopped
  • 4 nos Beans chopped
  • 3 Green Chillies chopped
  • 1 pinch Turmeric Powder
  • 1/2 sp Cumin Seeds
  • 1 sp Pepper Corn
  • Salt to taste
  • Curry Leaves
  • 5 sp Oil
  • 3 cups Water

Preparation :

  • Wash rice and moong dal in a cooker bowl & add 3 cups of water.
  • Heat a khadai with oil add cumin seeds, pepper corn & fry for 1 minute.
  • Add green chillies, curry leaves and fry it.
  • Add chopped vegetables & fry for 2mins on low flame.
  • Next add salt, turmeric powder and remove from the fire.
  • Add the fried ingredients to the rice bowl & pressure cook.
  • When it done transfer into a serving bowl.
  • Vegetable kichadi is ready to serve, serve with kobbari chutney.




Click Here for Full Recipe>>

Sunday, January 22, 2012

Cabbage Chutney / Pachadi

Ingredients :

    Cabbage Pachadi
  • 1 cup chopped Cabbage
  • 1 pinch Turmeric Powder
  • 2" Tamarind Flake
  • 4 Green Chillies
  • 1 Red Chilli
  • 1/2 sp Mustard Seeds
  • 1/2 sp Urad Dal
  • 1/4 sp Methi Seeds
  • 1 pinch Hinghu
  • Salt to taste
  • 4 sp Oil

For Popu :

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

Method :

  • Wash and soak tamarind in little water & keep aside.
  • Heat oil in a fry pan add popu ingredients and fry.
  • When they fry, remove from the pan and keep aside.
  • Add 2sp oil in the same pan add chopped cabbage & green chillies.
  • Fry them until they are soft, then remove from the heat & let it cool.
  • Grind popu, green chillies, turmeric powder, tamarind & salt.
  • Next add fried cabbage & grind slightly and remove from the jar.
  • Heat 1sp oil in a pan add mustard seeds, urad dal, red chilli, curry leaves and fry.
  • When they splutter add popu to ground chutney.
  • Cabbage pachadi is ready to serve. Serve with rice or roties. 
Click Here for Full Recipe>>

Saturday, January 21, 2012

Beet Root Curry With Coconut & Green Chilli Paste

beet root curry           

Ingredients :

  • 2 nos Beet Root
  • 1 pinch Turmeric powder
  • Few Fresh Coconut Pieces
  • 1/2 sp Cumin Seeds
  • 4 Green Chillies
  • 4 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 :

  • Grind coconut pieces, cumin seeds, garlic & green chillies into a coarse paste & keep aside.
  • Pressure cook beet root, let the cooker cool & remove the lid.
  • Peel the skin with hand & cut into small pieces.
  • Heat oil in a pan add popu ingredients and fry for 1 or 2mins.
  • Then add curry leaves & cooked beet root pieces and stir.
  • Next add salt, turmeric powder, ground paste and mix well.
  • All the curry gets well coated with the powder, continue to cook on low flame.
  • After 2 mins turn off the flame and transfer into a serving bowl.
  • Beet root kobbari kura is ready to serve.
  • Serve with white rice or chapati.




















.

Click Here for Full Recipe>>

Thursday, January 19, 2012

Sweet Pumpkin Curry / Manchi Gummadikaya Kura

pumpkin curry                                            

Ingredients 

  • 2 cups Pumpkin Pieces
  • 1 pinch Turmeric Powder
  • Salt to taste
  • 2 sp grated Jaggery or Sugar

For Popu :

  • 1/2 sp Mustard Seeds
  • 1/2 sp Urad Dal
  • 1/2 sp Chana Dal
  • 2 Red Chillies crocked
  • Curry Leaves

Method :

  • Wash, peel and cut gummadikaya into middle.
  • Remove the inner flesh and seeds & cut into small pieces.
  • Heat oil in a pan add popu & fry for 2mins.
  • When they splutter add pumpkin pieces, curry leaves and stir.
  • Now add turmeric powder, salt & sprinkle little water and mix well.
  • Cover and cook on low flame, keep checking in middle.
  • When it done add sugar or jaggery and stir well.
  • Continue to cook on low flame for 2mins without lid.
  • After that turn off the flame & transfer into a serving bowl.
  • Sweet pumpkin curry is ready to serve.

  
Click Here for Full Recipe>>

Wednesday, January 18, 2012

Cabbage & Carrot Curry

                                 

cabbage & carrot curryIngredients :

  • 1 cup Chopped Cabbage
  • 1 cup Grated Carrot
  • 3 Green Chillies chopped
  • 1 pinch Turmeric 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
  • Curry Leaves
  • 2 sp Oil

Preparation :

  • Heat oil in a pan add popu ingredients and fry for 2mins.
  • When they splutter add curry leaves, green chillies & stir.
  • Add grated carrot, chopped cabbage & stir well.
  • Add turmeric powder, salt & sprinkle little water and stir well.
  • Cover and cook on low flame, keep stirring in between.
  • When it done remove the lid & mix well, fry 1min without lid on low flame. 
  • Transfer into a serving bowl, cabbage & carrot mixed curry is ready to serve.
  • Serve with rice or rotis.
Click Here for Full Recipe>>

Tuesday, January 17, 2012

Aratikaya Vepudu / Raw Banana Fry

Aratikaya fry                                        

Ingredients :

  • 1 nos Aratikaya / Raw Banana
  • 1 big Onion chopped
  • 1/2 sp Red Chilli Powder
  • 1 pinch Turmeric Powder
  • Salt to taste
  • Curry Leavrs
  • 2 tbs Oil

Method :

  • Wash, peel and cut aratikaya into small pieces & keep in a strainer.
  • Add turmeric powder, salt to raw banana pieces & mix well.
  • Keep 15 minutes and squeeze the pieces.
  • Heat oil in khadai add squeezed pieces and fry on low flame.
  • Keep stirring in between, when the fry is 3/4 done add onion pieces & stir.
  • Add red chilli powder, curry leaves and fry for 2 to 3 mins.
  • Turn off the flame & transfer into a serving bowl.
  • Aratikaya vepudu is ready to serve, serve with sambar or rasam


         
Click Here for Full Recipe>>

Monday, January 16, 2012

Aloo Bath

Aloo bath

 Ingredients :

  • 1 cup Cooked Rice
  • 1 cup Cooked Aloo pieces
  • 1 fistful Peanuts
  • 1 pinch Turmeric Powder
  • Salt to taste
  • 6 Cloves
  • 5 Elaichi
  • 3" Cinnamon (Dalchini) Stick
  • Curry Leaves
  • Coriander Leaves
  • 3 sp Oil

Method :

  • Take 4 cloves, 3 elaichi, 2" dalchina chekka & grind into a coarse powder.
  • Heat oil in a wide pan add remaining masala ingredients, peanuts & fry for 1min.
  • Add turmeric powder, curry leaves & fry for 1min.
  • Add aloo pieces, salt, ground masala powder and stir well.
  • Next add cooked rice and mix well, continuously stir in low heat for a while.
  • Turn off heat and transfer into a serving bowl, garnish with coriander leaves.
  • Aloo bath is ready to serve, serve with curd or chips.  
Click Here for Full Recipe>>

Sunday, January 15, 2012

Pongal Subhakankshalu


WISH U A HAPPY PONGAL

Pongali with sugar
                       Sankranti Pongali With Sugar / Chakkara Pongali
Click Here for Full Recipe>>

Saturday, January 14, 2012

SANKRANTI SUBHAKANKSHALU

HAVE A WONDERFUL BHOGI & PONGAL

Bellam Pongali
                                             Bhogi Pongali With Jaggery
Click Here for Full Recipe>>

Friday, January 13, 2012

Sankranti Recipe Sanna Muruku

sanna muruku
                                         

Ingredients :

  • 4 cups Rice Flour
  • 1 cup Besan 
  • 1 sp Red Chilli Powder
  • 2 sp Butter
  • 1 sp Vamu
  • Salt to taste
  • Oil for deep fry

Method :

  • Take a bowl add rice flour, besan salt, butter, vamu and mix well.
  • Now add enough water and make a soft dough.
  • Place a fistful of dough in small wholes muruku maker and press it on a plastic paper.
  • Heat oil on medium flame and carefully drop them into hot oil.
  • Fry them till they turn light golden brown in color.
  • Remove from oil and place on a paper towel to drain excess oil.
  • Allow them to cool, and store them in an airtight container.
  • Sanna muruku like vampusa is ready to eat. 
Click Here for Full Recipe>>

Sankranti Recipe Murukulu

murukulu
                                               

Ingredients :

  • 4 cups Rice
  • 1 cup Urad Dal
  • 1/2 cup Roasted Chana Dal
  • 1 sp Red Chilli Powder
  • 1 sp Cumin seeds
  • Lime Size Butter
  • Salt to Taste
  • Oil for deep fry
  • 1/2 sp Hingh

Method :

  • Heat a pan add rice and fry for 5 min on medium flame & remove from fire.
  • Urad dal also fry in the same pan until it comes good aroma.
  • Let it cool for some time and grind with putnala pappu.
  • Take a bowl add mixed flours, salt, cumin seeds, red chilli powder and hingh into it.
  • Add butter into the flour mixture and mix well.
  • Now add enough water and make a soft dough.
  • Heat oil in a wide pan in medium flame.
  • Place a fistful of dough in muruku maker & press it into hot oil.
  • Fry them till they turn light golden brown in color. Fry a few murukus at a time.
  • Remove from oil and place on a paper towel to drain excess oil. 
  • Allow them to cool,  now murukulu are ready to eat. Store in an airtight container.  

Click Here for Full Recipe>>

Sankranti Recipe Kajjikayalu Stuffing With Coconut Powder & Semolina

Kajjikayalu
                                          

Ingredients :

  • 1 cup grated dry Coconut / Endu Kobbari
  • 1 cup Suji  / Bombay Rava
  • 11/2 cup Sugar
  • 1/2 sp Elaichi Powder
  • 2 cups Maida / All Purpose Flour
  • 2 sp Ghee
  • Oil for deep fry

Method :

  • Make a soft dough of all purpose flour with water & keep aside for 10 mins.
  • Heat 2 sp ghee and add suji and fry for 2 to 3 mins & remove from the pan.
  • Add elaichi powder, sugar, coconut powder to fried suji and mix very well. 
  • Roll out into small puries & fill with coconut mixture and fold carefully with kajjikayala mould.
  • Prepare all Kajikayalu, cover with a damp cloth or a paper.
  • Fry them into hot oil until they become light golden brown in color.
  • Now kajjikayalu are ready, let it cool for some time & store them in an airtight container. 
Click Here for Full Recipe>>

Sankranti Special Recipe / Sesame seeds / Nuvvula Ariselu

Nuvvula ariselu
                                               Nuvvula Ariselu

Ingredients :

1kg Rice
3/4kg Pakam Jaggery
1 sp Elachi powder
Oil + Ghee for deep frying
1 Cup Nuvvulu / Sesame seeds

Method :

  • Soak rice for one over night, the next day drain water completely & grind into a fine powder.
  • Add the grated jaggery in a pan with a cup of water & boil it.
  • The jaggery dissolves into water then filter the syrup.
  • Add the syrup to a wide pan and keep the flame.
  • Once the syrup comes undapakam, remove from the flame.
  • Add rice flour, elaichi powder and small cup of ghee & stir well.
  • Soak nuvvulu in half cup of water for 5mins & drain.  
  • When its cool take a small ball from the dough & roll in the sesame seeds.
  • Nuvvulu will stick to the ball & press it on a plastic paper with little oil.
  • And then fry it in oil on medium flame until its brown in colour.
  • Take from pan and press to remove excess oil.
  • Once they are cool store them in an airtight container.
  • You can store it almost for 20 days   

  
Click Here for Full Recipe>>

Makara Sankranti Festival 2012

HAPPY MAKARA SANKRANTI


Makara Sankranti also known as Pedda Panduga(Peddala Panduga)  or Til Sankranti is celebrated on the 14th January every year. It makes the commencement of the Sun's journey to the Northern Hemisphere, in other words the sun moves from Dakshinayana to Uttarayana. The day falls on the 14th January every year according to the Solar Calender. It is also a big event for the Tamils and the Telugu people of Andhra Pradesh.

Sankranti is celebrated three days festival. The first day is Bhogi. It is celebrated as a family festival. On this day Goddess Goda Devi married Lord Vishnu. On the day of 'Bhogi' people wake up in the early morning take all waste material by making a bonfire in front of their houses. This is called 'Bhogi Mantalu'. After that, they wearing new clothes after an oil massage bath. In the evening they pour 'Bhogi Pallu' ( Regi pallu, floral petals & coins) on children's head. Another important aspect of Sankranti festival celebrated in Andhra Pradesh is Bommala Koluvu & Gobbemma, the display of various dolls and toys. A variety of dolls are arranged beautifully in a selected place of the house and displayed to all guests, who come to see it. They gave fruits & sanagalu to the guests.

The second day festival is 'Pongal'. It is celebrated by boiling rice with fresh milk and jaggery in new pots, early in the morning and allowing it to boil over the vessels. This tradition gives pongal its name. On that day Haridas, Gangireddulu and Jangamayyalu move one home to another home and beg. In the evening the whole family members enjoy with kites. They fly the kites. Many traditional dishes will be prepared on the day of Sankranti, such as Ariselu, Kajjikayalu, Murukulu, pulihora, garelu, burelu and pongali. They visit  reletives & friends homes and exchange sweets and greetings.

The third day of festival is Kanuma, it is a harvest festival, the farmer cultivates the lands depends on his cattle. On these days farmers are very  happy because this is the season of cultivate food grains come home. It is for offering thanks to cattle, as they help farmers in different ways for agriculture. On this day the cattles are decorated with paint, flowers and bells. In some places Jalli Kattu, Eddla Pandalu contest in the main event of this day in the villages. 

The newly wedded couple, the new son in laws and daughters receive great respect and courtesy in the parrent in laws houses during Sankranti festival. Sankranti is also a kolam festival. Kolam decorating are made in front of the houses during pongal festival. In Sankranti day most of the people will performing 'Tarpanam' for their ancestors and pray for peace to their souls. They donate pumpkins to Pandits or Purohits.  
  


Click Here for Full Recipe>>

Thursday, January 12, 2012

Palli, Roasted Chana Dal & Coconut Chutney

palli,coconut chutney
                               Palli, Putnala Pappu Chutney With Kobbari

Ingredients :

1/2 Cup Roasted Peanuts
1/2 Cup Veyinchina Senaga Pappu
1/2 Cup Grated Coconut (Pachi Kobbari)
4 Green Chillies
2" Tamarind flake
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 :

  • Grind all ingredients into a paste with enough water.
  • Heat oil in a pan add popu & fry for 1min & add curry leaves.
  • Then add this popu to ground chutney & mix well.
  • Palli, putnala pappu & kobbari chutney is ready to serve.
  • Serve with idly and dosa.
Click Here for Full Recipe>>

Dosa Karam With Red Chilli Powder

Ullipaya karam
                                        

Ingredients :

  • 3 sp Red Chilli Powder
  • 2 Onions Chopped
  • 1/2 Lime Size Tamarind
  • 3 Garlic Cloves
  • 2 sp Jaggery or sugar (if required)
  • Salt to taste

Preparation :

  • Soak tamarind in little water.
  • If it soft grind with salt, onion, garlic & red chilli powder into a smooth paste.
  • If you want sweet add jaggery, otherwise not necessary.
  • Now dosa karam with red chilli powder is ready to serve.
  • Serve with dosa or idly or chapathi.


Click Here for Full Recipe>>

Wednesday, January 11, 2012

Plain Dosa With Onion Chutney & Palli Chutney

Plain dosa
                                       

Ingredients :

  • 1 Cup Urad Dal
  • 4 Cups Rice
  • 1/4 Cup Beaten Rice / Poha
  • Salt to taste
  • 4 sp Oil for Dosa

Preparation :

  • Soak urad dal and rice in separate bowls.
  • Beaten rice also soak in a bowl separately.
  • Wash and grind urad dal, rice along with poha into a thick & smooth paste.
  • Mix them well and allow it for fermenting overnight.
  • Next morning stir the batter with enough salt.
  • Add water for pouring consistency like dosa batter.
  • Heat a griddle and grease it with oil before pouring the batter.
  • Pour it at the center of the pan and spread the batter quickly.
  • Now apply little oil around the edges of the dosa.
  • When the edges start browning, flip the dosa with flipper.
  • Then pick the edges and fold it over the other side.
  • Now plain dosa is ready to serve. Serve with chutney.  


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Dosa Pindi / preparation of Dosa Batter

Dosa pindi
                                   

Ingredients :

  • 1 cup Urad Dal
  • 4 cups Rice
  • 1/4 cup Poha / Atukulu
  • Salt to taste

Preparation :

  • Soak urad dal and rice in separate bowls.
  • Wash and soak atukulu in a bowl separately.
  • Wash and grind urad dal, rice & poha into a thick & smooth paste.
  • Mix them well and allow it for fermenting overnight.
  • Next day morning stir the batter with enough salt.
  • Add water for pouring consistency like dosa batter.
  • Now dosa batter is ready to prepare dosa. 


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Tuesday, January 10, 2012

Ponnaganti Aaku / Water Amaranth Leaves & Toor Dal Podi Kura

Ponnaganti aaku podi kura

Ingredients :

  • 2 Bunches Ponnaganti Aaku
  • 1/4 Cup Toor Dal / Kandi Pappu
  • 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

Preparation :

  • Clean and pluck ponnaganti aaku from the stems and wash throughly.
  • Chop them into small pieces & keep aside.
  • Wash and half cook toor dal and strain.
  • Heat oil in a pan add popu ingredients and fry for 2mins.
  • Add curry leaves, chapped ponnaganti aaku and stir well.
  • Sprinkle little water & add salt, turmeric powder & mix well.
  • Cover and cook until the ponnaganti leaves are soft.
  • Once the leaves are soft add cooked toor dal and stir.
  • And then add red chilli powder and stir well, fry for 4 or 5mins on low flame.
  • After 5mins remove from the flame & transfer into a serving bowl.
  • Ponnaganti & kandi pappu podi kura is ready to serve.

                               








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Friday, January 6, 2012

Bangalore Vankaya / Seema Vankaya & Tomato Chutney

seema vankaya pachadi
                                   

Ingredients :

  • 1 Cup Seema Vankaya Mukkalu / Chow Chow
  • 2 Tomatoes
  • 1/2 Lime Size Tamarind
  • 1 pinch Turmeric powder
  • 5 Red Chillies
  • 4 Green Chillies
  • 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
  • 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 and keep aside.
  • Add 2 sp oil in the same pan add seema vankaya pieces, tomatoes & green chillies.
  • Fry them until the pieces are soft, then remove from the heat & let it cool.
  • Grind popu, green chillies, turmeric powder, salt and tamarind.  
  • Next add seema vankaya mukkalu, tomatoes & grind slightly.
  • Heat 1sp oil add 1/4sp mustard seeds, red chilli, curry leaves and fry.
  • When they splutter, add popu to ground chutney.
  • Seema vankaya pachadi is ready to serve.
  • Serve with rice or dosa or roti.  

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Cabbage & Aloo Curry

Cabbage & aloo curry
                                           

Ingredients :

  • 1 cup Chopped Cabbage
  • 3/4 cup Aloo Pieces
  • 1 pinch Turmeric Powder
  • 1 sp Ginger Garlic Paste
  • 3 Green Chillies chopped
  • 1/2 sp Coriander 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
  • Curry leaves few
  • Coriander leaves
  • 2 sp Oil

Method :

  • Wash and cook cabbage & aloo along with salt and turmeric powder.
  • Heat oil in a pan add popu ingredients & fry for 2mins.
  • When they splutter add green chilli pieces, curry leaves and stir.
  • Add ginger garlic paste and fry for 1min.
  • Now add cooked cabbage & aloo and stir well.
  • Add coriander powder and stir well.
  • Cook for another 2mins and turn off the flame. 
  • Transfer into a serving bowl & garnish with coriander leaves.
  • Cabbage, aloo curry is ready to serve. Serve with rice or roties.






Click Here for Full Recipe>>
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