Monday, December 31, 2012
Saturday, December 22, 2012
Brown Rice Milk Pudding
Ingredients :
- 1 Cup Brown Rice
- 11/2 Cup Jaggery
- 3 Cups Milk
- 1 Cup Water
- 1 pinch Elaichi Powder
- Few Dry Fruits
- 2 sp Ghee
Preparation :
- Wash and soak brown rice for 30 mins and keep aside.
- Drain water add milk and pressure cook for 4 whistles.
- Let it cool for some time, remove the lid & mash the cooked rice.
- Now heat a cup of water & add grated jaggery in it & allow to boil.
- Boil till the jaggery completely dissolved in water & then strain the jaggery water.
- Again boil the jaggery water and make a thick syrup.
- Now add cooked rice, elaichi to jaggery syrup and mix well.
- Add ghee and stir well continue to cook for couple of mins.
- Turn off the flame & transfer into a serving bowl & add chopped dry fruits.
- Yummy yummy brown rice milk pongal is ready for naivedyam.
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Thursday, December 20, 2012
Wheat Flour & Bajra Flour Chapati
Ingredients :
- 1 cup Wheat flour
- 1 cup Bajra Flour
- 2 sp Wheat Flour for dusting
- Salt to taste
- Water
- Oil
Method :
- Combain wheat flour, bajra flour into a bowl, mix with enough salt & water.
- Mix well & prepare a dough & leave the dough for some time with lid.
- Divide the dough into small balls. Flattern one ball of the dough with your hand.
- Apply wheat flour & rollout the ball into a thin round with the help of a rolling pin.
- Heat a pan and place chapathi and cook it 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.
Carrot Onion Tomato Curry
Ingredients :
- 1 cup Grated Carrot
- 1 Onion chopped
- 3 Green Chillies chopped
- 2 small Tomatoes chopped
- 1 pinch Turmeric Powder
- Salt to taste
For Popu :
- 1/2 sp Mustard Seeds
- 1/2 sp Urad Dal
- 1/2 sp Chana Dal
- 1 Red Chilli crocked
- Coriander Leaves
- Curry Leaves
- 2 sp Oil
Procedure :
- Heat oil in pan add popu ingredients and fry for 2mins.
- When they splutter add green chillies, onion and curry leaves & fry.
- Then add chopped tomatoes, turmeric powder and stir well.
- Next add grated carrot, salt & mix well, sprinkle little water and stir.
- Cook on medium flame and close with a lid till curry is done.
- When done remove the lid & stir well, fry for 2mins with out lid.
- Turn off the flame & transfer into a serving bowl.
- Carrot tomato with onion porial is ready to eat.
- Garnish with chopped coriander leaves & serve.
- It's very tasty for rice or roties.
Monday, December 17, 2012
Neti Beerakaya Pachadi / Silk Squash Chutney
Ingredients :
- 1 Cup Neti Beerakaya Mukkalu / Silk Squash Pieces
- 1 Onion chopped
- 6 Green Chillies
- 2 inches Tamarind Flake
- 1 pinch Turmeric Powder
- Salt to taste
Method :
- Cook silk squash pieces along with green chillies on stove top.
- When the pieces are soft remove from the flame & let it cool.
- Grind cooked green chillies, tamarind, salt & turmeric powder.
- Next add neti beerakaya, onion pieces and grind slightly with pestle ( rokali).
- Remove from the mortar ( rolu) and serve with rice.
Beetroot Onion Moong Dal Porial / Beetroot Ullipaya Pesara Pappu Kura
Ingredients :
- 1 nos Beetroot
- 1 Onion chopped
- 3 Green Chillies chopped
- 2 sp Grated Coconut / Pachi Kobbari
- 2 sp Moong Dal / Pesara Pappu
- 1 pinch Turmeric Powder
- 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 :
- Wash and cut beetroot into small pieces.
- Cook on stove top for 5mins, next add moong dal & cook.
- When it is done remove from fire and drine.
- Heat oil in a pan add popu ingredients and fry for 2mins.
- Next add curry leaves, green chillies, onions, turmeric powder and stir.
- Fry it till translucent then add cooked beetroot pieces, salt & stir well.
- Fry for couple of mins then add grated coconut & stir.
- Stir 2 to 3mins and turn off the heat & transfer into a serving bowl.
- Beetroot onion pesara pappu kura is ready to serve.
- Serve with hot white rice.
Sunday, December 16, 2012
Coconut White Sesame Seeds Kajjikayalu / Endu Kobbari Nuvvula Kajjikayalu
Ingredients :
- 1 Cup All Purpose Flour / Maida Pindi
- 1 Cup Grated Dry Coconut / Endu Kobbari Podi
- 1/2 Cup Roasted White Nuvvulu
- 1/4 Cup Raisins / Endu Draksha
- 1 pinch Elaichi
- 1 Cup Sugar
- Oil for deep fry
Method :
- Make a soft dough of all purpose flour with water & keep aside for 10mins.
- Mix coconut, nuvvulu, elaichi, raisins, sugar & keep aside.
- Roll out into a small puri & keep on kajjikayala mould.
- Fill with coconut mixture and fold it carefully.
- Prepare all kajjikayalu & cover with a damp cloth or a paper.
- Heat oil in a khadai and fry them like a golden brown in colour.
- Kajjikayalu are ready to eat.
- Cool and store them in an air tight container.
Saturday, December 1, 2012
Kobbari Kottimera Chutney / Coconut Coriander Leaves Chutney For Tiffins
Ingredients :
- 1 small cup grated Coconut
- 1 fistful Roasted Chana Dal
- 1 small cup chopped Coriander Leaves
- 1/2 inch Tamarind Flake
- 6 Green Chillies
- Salt to taste
For Popu :
- 1/2 sp Mustard Seeds
- 1/2 sp Urad Dal
- 1 Red Chilli crocked
- Curry Leaves
- 1 sp Oil
Preparation :
- Grind above all ingredients into a smooth paste with enough water.
- Heat oil in a pan add popu ingredients and fry.
- When it done add this popu to ground chutney and mix well.
- Coriander kobbari chutney is ready to serve.
- Serve this chutney to all variety of tiffins.
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