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Wednesday, July 31, 2013

Green Chilli Chutney / Pachi Mirapakaya Pachadi

green chilli chutney

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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Curry Leaves Poha

curry leaves poha

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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Monday, July 29, 2013

Idly Poha Bhurji

idly poha bhurji

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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Sunday, July 28, 2013

Sandiga Pindi / Patoli Curry

patoli curry

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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Saturday, July 27, 2013

Shahi Paneer


shahi paneerIngredients :

  • 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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Thursday, July 25, 2013

Pesarattu / Green Gram Dosa

pesarattu

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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Thotakura Pachadi / Amaranth Leaves Chutney

thotakura pachadi


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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Tuesday, July 23, 2013

Nallanuvvula Unda / Black Sesame Seeds Laddu

nallanuvvula unda

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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Monday, July 22, 2013

Raw Mango Coconut Rice

raw mango coconut rice


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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