Ingredients :
- 6 Green Chillies / Pachi Mirapakayalu
- 1 lime size Tamarind
- 1 pinch Turmeric Powder
- Salt to taste
For Popu :
- 11/2 sp Urad Dal
- 1/2 sp Coriander Seeds
- 1/2 sp Mustard Seeds
- 1/4 sp Methi Seeds
- 1 pinch Inguva
- 3 sp Oil
Method :
- Clean, wash tamarind and soak in little water & keep aside.
- Heat 2sp oil in a pan add popu ingredients & fry, then remove from the pan.
- Heat remaing oil in the same pan & add green chillies and fry with lid.
- When it done remove from fire and let it cool for some time.
- Grind tamarind, salt, turmeric, green chillies into a coarse paste.
- Next add fried popu and grind, then remove from the jar.
- Pachi mirapakaya pachadi is ready to serve, serve with white rice along with ghee.
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Ingredients :
- 1 cup Thick Poha / Atukulu
- 2 sp Curry Leaves Powder
- 1 pinch Turmeric Powder
- fistful Peanuts
- Salt to taste
For Popu :
- 1/2 sp Mustard Seeds
- 1/4 sp Cumin Seeds
- Curry Leaves
- 1 Red Chilli crocked
- 2 sp Oil
Preparation :
- Wash and soak poha in water for 5mins & strain the water and keep aside.
- Heat oil in a pan add popu ingredients & let them splutter next add peanuts & stir.
- Add curry leaves, strained poha, turmeric powder, little salt & stir well.
- Add curry leaves powder and mix well, cover and cook for couple of mins.
- Stir well and transfer into a serving bowl, curry leaves poha is ready to serve.
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Ingredients :
- 4 Idlies
- 1/2 cup Thick Poha
- 1 Onion chopped
- 2 Greeen Chillies chopped
- 2 sp grated Carrot
- 1 pinch Turmeric powder
- Salt to taste
For Popu :
- 1/2 sp Mustard Seeds
- 1/4 sp Cumin Seeds
- 1 Red Chilli crocked
- Coriander Leaves
- Curry Leaves
- 2 sp Oil
Method :
- Soak the poha in water, wash and drain all the water & keep aside
- Heat oil in a pan add popu ingredients and let them splutter.
- Add onions, green chillies, grated carrot, curry leaves and stir.
- Saute till the onion becomes light brown then add drained poha.
- Stir well, cover and cook on low heat for about 2mins.
- Add turmeric powder, salt and crumble idlis and mix well.
- Let it cook for 1 or 2mins & turn off the flame and transfer into a bowl.
- Idly poha bhurji is ready, garnish with coriander leaves and serve hot.
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Ingredients :
- 1 cup Chana Dal
- 1/2 cup Toor Dal
- 4 Dry Red Chillies
- 1 pinch Turmeric Powder
- 1/2 cup Coconut pieces
- 2 inches Ginger piece
- Salt to taste
For Popu :
- 1/2 sp Mustard Seeds
- 1/2 sp Cumin Seeds
- 2 Dry Red Chillies
- 1 pinch Inguva / Asafoetida
- Curry Leaves
- 4 tbsp Oil
Preparation :
- Wash and soak chana dal, toor dal, red chillies in water for 2hours.
- Grind the dal mixture along with salt, ginger & coconut into a coarse paste.
- Heat oil in a pan add popu ingredinets & fry, add curry leaves, hinghu & fry for few sec.
- Add the ground paste, turmeric powder and mix well.
- Fry well until the moisture is gone and it becomes into a coarse powder.
- Then remove from fire and transfer into a serving dish.
- Now sandiga pindi / patoli curry is ready to serve.
- Serve with hot white rice along with sambar.
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Ingredients :
- 200 gr Paneer
- 2 Tomatoes chopped
- 1 Onion chopped
- 1 pinch Turmeric Powder
- 1/4 sp Garam Masala
- 1/2 sp Red Chilli Powder
- 1/2 sp Cumin Seeds
- 1/4 sp Amchur Powder
- Coriander Leaves
- Salt to taste
- 2 tbsp Cream
- 2 sp Ghee / oil
- 1/2 sp Sugar
Preparation :
- Cut paneer into half inch cubes and keep aside.
- Heat oil in a pan, add cumin seeds & stir, add chopped onion.
- Saute until onions are soft and slightly browned.
- Add turmeric, red chilli, amchur powders and saute for 2mins.
- Next add tomato pieces, salt, cook until the tomatoes are soft.
- When done add 1 cup of water & bring it to a boil.
- When the gravy thickens a little, add the paneer pieces.
- Add sugar, garam masala, cream and mix slightly.
- Let it cook for another 2mins on low flame.
- Turn off the flame and transfer into a serving bowl.
- Garnish with corinader leaves and cream.
- Shahi paneer is ready to serve, serve with roti or fried rice.
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Ingredients :
- 1 cup Pesarlu / Moong Bean
- 1/4 cup Rice
- 3 Green Chillies
- 1/4 sp Cumin Seeds
- 1 inch Ginger finely chopped
- Salt to taste
- Oil for dosa
Preparation :
- Wash and soak rice and green gram in water for 4 to 5 hours or overnight.
- Grind soaked moong bean mixture with green chillis & remove from the jar.
- Add cumin seeds, salt, chopped ginger and mix well, now dosa batter is ready.
- Heat a non stick pan and grease it with oil before pouring the batter.
- Pour a ladle of batter in the center of the pan & spread the batter quickly.
- Now apply 1sp 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 pesarattu is ready to serve, serve with allam chutney..
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Ingredients :
- 1 cup chopped Thotakura
- 1/2 lime size soaked Tamarind
- 1 pinch Turmeric Powder
- 4 Dry Red Chillies
- 2 Green Chillies
- 1/4 sp Coriander Seeds
- 1/4 sp Mustard Seeds
- 1/4 sp Methi Seeds
- 1/2 sp Chana Dal
- 1/2 sp Urad Dal
- 1 pinch Inguva
- Salt to taste
- 3 sp Oil
Preparation :
- Heat oil in a pan add chana, urad dal, mustard, coriander seeds & fry for 2mins.
- When they splutter remove from the pan & keep aside.
- Fry chopped thotakura, green chillies in the same pan.
- Fry them until the leaves are soft, remove from the pan & let it cool.
- Grind fried popu, soaked tamarind, salt and turmeric powder.
- Next add fried thotakura & grind slightly, if required add little water.
- Thotakura pachadi is ready to serve, serve with hot rice along with ghee.
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Ingredients :
- 1 cup Nallanuvvulu / Til
- 3/4 cup grated Jaggery
Method :
- Heat a pan add seasame seeds and roast on medium flame.
- Fry them until good aroma & remove from pan, keep aside to cool.
- Grind both roasted sesame seeds and chopped jaggery.
- Take out from the jar, mix well and make round balls.
- Now black sesame seeds laddu is ready to eat.
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Ingredients :
- 1 cup cooked Rice
- 1/2 cup grated Coconut
- 1/4 cup grated Mango
- 2 Green Chillies slit lengthwise
- fistful Peanuts
- 1 pinch Inguva
- Salt to tast
For Popu :
- 1 sp Mustard Seeds
- 1/2 sp Cumin Seeds
- 1 Red Chilli crocked
- Curry Leaves
- 2 sp Oil
Method :
- Heat oil in a pan add popu ingredients & fry.
- Add peanuts and suate for about 30sec & add green chillies, curry leaves.
- Fry for 1min and add grated coconut, grated mango and stir well.
- Cook for couple of mins on low flame & add cooked rice, salt & mix well.
- Turn off the heat and transfer into a serving bowl.
- Pachi mamidikaya kobbari annam is ready to serve.
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