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Thursday, August 15, 2013

Fried Chapathi Masala


fried chapati masala Ingredients :

  • 2 Chapaties
  • 1 Onion chopped
  • 2 Green Chillies chopped
  • 1 pinch Turmeric Powder
  • 1/2 sp Red Chilli Powder
  • 1/2 sp Garam Masala
  • 2 sp Cream optional
  • 1/2 sp Cumin Seeds
  • 1 pinch Inguva
  • Salt to taste
  • 4 sp Oil

For Grind :

  • 2 inches Ginger
  • 4 Garlic Cloves
  • 4 Cashews
  • 1 Tomato
  • 1 Onion

Preparation :

  • Tear the chapaties into small pieces and keep aside.
  • Grind above grind ingredients into a fine paste.
  • Heat oil in a pan add cumin seeds, inguva and fry for 1min.
  • Add onion, green chilli pieces and fry, cook for couple of mins.
  • Once done add ground paste, turmeric, red chilli powder, salt & mix well.
  • Allow it cook for 3 to 4 mins, then add cream and stir well.
  • Add 1/2 cup of water to the sauce, then add chapathi pieces & mix them well,.
  • Add garam masala, coriander leaves and let it cook for another 2 mins.
  • Fried chapathi masala with leftover chapathi is ready to serve.
  • Garnish with chopped onion and coriander leaves and serve.




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Tuesday, August 13, 2013

Kanchipuram Upma


kanchipuram upmaIngredients :

  • 1 cup Suji / Bombay Rava / Semolina
  • 1 pinch Turmeric Powder
  • 2 Green Chillies chopped
  • 1 inch Ginger Piece chopped
  • 2 sp grated Coconut
  • 3 cups Water
  • Salt to taste

For Popu :

  • 1/2 sp Mustard Seeds
  • 1/2 sp Chana Dal
  • 1/2 sp Urad Dal
  • 1/2 sp Pepper
  • Curry Leaves
  • few Cashews
  • 1 sp Ghee
  • 4 sp Oil

Preparation :

  • Heat oil in a pan add popu ingredients and fry for 2 mins.
  • Next add cashew, green chilli, ginger pieces, curry leaves & stir well.
  • Fry for 2 mins then add water, salt, turmeric powder & alow it to boil.
  • When it start boiling pour the semolina & add 1 sp grated coconut & stir well.
  • Cook for some time on low flame with cover, until the water absorbs.
  • Then add 1tsp ghee and mix well and cover with lid.
  • Turn off heat and let it leave for two mins with cover.
  • Transfer into a serving bowl and garnish with grated coconut.
  • Kanchipuram upma is ready to serve, serve with chutney or chutney powder.




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Sunday, August 11, 2013

Vermicelli / Semiya Coconut Bath

semiya coconut bath

Ingredients :

  • 1 cup Semiya / Vermicelli
  • 1/2 cup grated Coconut
  • 2 Green Chillies chopped
  • few Cashews
  • Salt to taste

For Popu :

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

Preparation :

  • In a bowl add 4 cups of water, little salt and add 1sp of oil & allow to boil.
  • When it start boiling add the vermicelli and cook for 4 or 5 mins.
  • Once semiya is cooked turn off the flame and pour into a strainer to drain water.
  • Pour cold water over it and keep aside for cool.
  • Heat remaining oil and add popu ingredients and fry for 2 mins.
  • Then add cashews, curry leaves and stir, add grated coconut and salt.
  • Cover and cook on low flame for 1 or 2 mins then add cooked semiya.
  • Mix well and cook another 2 mins and turn off the flame.
  • Semiya coconut bath is ready, transfer into a serving bowl & serve.





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Saturday, August 10, 2013

Palak / Spinach Kootu

palak kootuIngredients :

  • 1/2 cup Moong Dal
  • 1 full cup chopped Spinach
  • 3 sp grated Fresh Coconut
  • 1 pinch Turmeric Powder
  • 1/2 sp Cumin Seeds
  • 4 Green Chillies
  • Salt to taste

For Popu :

  • 1/2 sp Mustard Seeds
  • 1/2 sp Urad Dal
  • 1 pinch Hinghu
  • 1 Red Chilli crocked
  • Curry Leaves
  • 2 sp Oil

Method :

  • Grind coconut, cumin seeds & green chillies to make a paste & keep aside.
  • Wash and pressure cook moong dal & spinach along with turmeric powder.
  • Heat oil in a pan add popu ingredients and fry.
  • Add cooked dal mixture, salt, ground paste and stir it continuously.
  • Cook till the mixture turns thick then turn off the flame.
  • Palak kootu is ready to serve, serve with rice or roties.


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Thursday, August 8, 2013

Godhuma Ravva Moong Dal Sweet Pongali

godhuma rava sweet pongal

Ingredients :

  • 1 cup Godhuma Ravva / Cracked wheat
  • 1/4 cup Moong Dal
  • 11/2 cup Grated Jaggery
  • 1 pinch Elaichi Powder
  • few Cashews
  • 3 sp Ghee

Preparation :

  • Heat 1sp ghee in a khadai and fry the cashews & keep them aside.
  • Then add godhuma ravva and fry on low flame until it comes good aroma.
  • Pressure cook ravva and moong dal with 21/2 cup water. 
  • Let it cool for some time, then remove the lid and mash it.
  • Add 1/2 cup water to grated jaggery & stir, till it is completely dissolved.
  • Then strain into another bowl and bring to a boil.
  • Next add cooked ravva mix to jaggery syrup and mix well.
  • Add elaichi powder and ghee, cook for another 2 mins on low flame.
  • After 2 mins turn of heat & transfer into a serving bowl.
  • Godhuma ravva moong dal sweet pongali is ready.
  • Garnish with cashew pieces and serve.


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Wednesday, August 7, 2013

Tomato Moong Dal Curry

tomato moong dal curryIngredients :

  • 1/4 kg Tomatoes
  • 2 sp Moong Dal
  • 1 Onion chopped
  • 1 sp grated Coconut
  • 2 Green Chillies chopped
  • 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
  • 1/4 sp Cumin Seeds
  • 1 Red Chilli crocked
  • Coriander Leaves
  • Curry Leaves
  • 2 sp Oil

Method :

  • Wash and, soak moong dal for 10mins and drain.
  • Heat oil in a pan add popu ingredients and fry for 2mins.
  • Next add curry leaves, green chillies, onions, turmeric powder & stir.
  • Fry it till the onions are soft then add soaked moong dal & stir.
  • Cook for 1 or 2mins, next add tomato pieces, salt and mix well.
  • When done add grated coconut, red chilli powder and stir well.
  • Fry for couple of mins and turn off the heat.
  • Transfer into a serving bowl & garnish with coriander leaves
  • Now tomato pesara curry is ready to serve.
  • Serve with hot white rice or roti.


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Tuesday, August 6, 2013

Pandu Mirapakaya Pachadi With Lemon Juice

pandu mirapakaya pachadi with lemon juice

Ingredients 

1 kg Pandu Mirapakayalu
10 to12 Fresh Lemons
1 sp Turmeric powder
2 sp Methi seeds
2 sp Mustard seeds
200 gr Salt

For Popu :

2 sp Mustard Seeds
6 Red Chillies crocked
1/2 sp Inguva Powder
250 gr Oil

Preparation :

  • Clean fresh red chillies with a clean cloth and cut into small pieces.
  • Now grind all the pieces along with salt & turmeric powder.
  • Store in a bowl and let it sit for 2 or 3 days.
  • Roast methi seeds, mustard seeds & grind into a fine powder.
  • On the third day grind the pandu mirapakaya paste again.
  • Squeeze the juice from the lemons & strain, keep it aside.
  • Add mustard, methi powders, lemon juice to ground chilli pickle & mix well.
  • Heat oil in a pan add mustard seeds, let them splutter.
  • Add crocked red chillies, inguva powder & turn of the stove.
  • Let it cool to room temperature then add to chilli pickle & mix it well.
  • Pandu mirapakaya pachadi with lemon juice is ready to store.
  • Store in a dry airtight container, this pickle will stay for 6 months.
  • serve with rice, idli, dosa.
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Monday, August 5, 2013

Okra / Bendakaya Palli Powder Curry


bendakaya palli podi kuraIngredients :

  • 1/4 kg Bendakayalu / Okra
  • 1 Onion chopped
  • 2 Green Chillies chopped
  • 1 pinch Turmeric Powder
  • Salt to taste

For Roast :

  • 1 sp Peanuts / Pallilu
  • 1/2 sp Coriander Seeds
  • 1/4 sp Cumin Seeds
  • 3  Dry Red Chillies

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 :

  • Heat a pan add peanuts and fry for 2-3mins.
  • Next add cumin, coriander seeds, red chillies and fry.
  • Let it cool for some time and grind into a coarse powder.
  • Wash, clean and trim the bendakayalu and cut into small pieces.
  • Heat oil in a pan add popu ingredients and fry for 2mins.
  • When it done add chopped onion, curry leaves, green chillies & stir.
  • Fry until the onions are tender add okra pieces and stir.
  • Add turmeric powder, cover & cook for 5mins on low to medium flame.
  • Add salt to okra pieces and stir, cook for couple of mins.
  • Then add ground palli powder and stir well, again cook for another 1min.
  • Turn off the flame and transfer into a serving bowl.
  • Bendakaya palli powder curry is ready to serve.





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Sunday, August 4, 2013

Vamu Annam / Aswain Rice

vamu annam

Ingredients :

  • 1 cup Cooked Rice
  • 2 Green Chillies chopped
  • 1 Onion chopped
  • 1 sp Aswain Seeds / Carom Seeds / Vamu
  • 1 Red Chilli crocked
  • 4 Cashews
  • Curry Leaves
  • Salt to taste
  • 2 sp Oil

Preparation :

  • Heat oil in a pan add cashews & fry, then remove from pan & keep aside.
  • Add vamu to the same pan & fry for 30sec, then add red, green chillies, curry leaves & fry.
  • Next add chopped onions & stir, fry until onions are tender, add cooked rice & mix well.
  • Add salt, cashwes and stir well, cook for 2mins on low flame and turn off the heat.
  • Vamu annam is ready, transfer into a serving plate and serve hot.


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Friday, August 2, 2013

Padar Peni

padar peni

Ingredients :

  • 1 cup Maida / All purpose flour
  • 3 sp Rice Flour
  • 1/2 cup Sugar
  • 3 Elaichi
  • 2 sp Ghee
  • Oil for deep fry

Preparation  :

  • Make a soft dough of all purpose flour, ghee & enough water & keep aside for 30mins..
  • Grind sugar with elaichi into a fine powder and keep it side.
  • Now make 3 dough balls and make each ball like thin chapati and keep aside.
  • Now place the chapati & sprinkle some rice flour & place another chapathi.
  • Join the three chapatis and roll them, so that it makes one thick shape.
  • Cut the roll into1inch rectangler pieces, now press each piece into a small puri.
  • Fry them until they turn golden brown in color and remove from the oil.
  • Sprinkle sugar powder on the hot puries and allow them to cool..
  • Padar peni is ready to eat, store in a airtight container.










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