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Friday, November 29, 2013

Triangle Chapati

Tringle Chapathi

Ingredients :

  • 2 Cups Wheat Flour
  • 1/4 Cup Milk or Curd
  • 2 sp Wheat flour for dusting
  • Salt to taste
  • 2 sp Ghee
  • 4 sp Oil
  • Water

Method :

  • Take wheat flour into a bowl mix with salt, milk, 1sp oil & enough water.
  • Mix all the ingredients together & prepare a dough.
  • Cover the dough and allow it rest for at least 20 to 30 mins.
  • Divide the dough into lime size balls. Flatten one ball of the dough with your hand.
  • Roll it out into a circle like chapati & apply ghee and fold the circle into half.
  • Then fold it again to make triangle shape, then roll out into a chapati.
  • Now it already looks triangular in shape.
  • Heat a griddle, when it hot cook chapati on both sides.
  • Triangle chapati is ready to serve, serve with dal or curry.



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Monday, November 25, 2013

Marie Biscuit Milk Shake


Ingredients :

  • 2 cups Milk
  • 6 Marie Biscuits
  • 3 sp Sugar
  • 4 Badam

Preparation :

  • Grind the biscuits, sugar and badam into a powder, then add milk and blend until smooth.
  • Pour in glasses and garnish with biscuit powder & serve cool or normal.



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Saturday, November 23, 2013

Cabbage Kootu

cabbage kootu

Ingredients :

  • 1 small cup Toor Dal
  • 1 cup chopped Cabbage
  • 1 pinch Turmeric Powder
  • Salt to taste

For Paste :

  • 1/2 sp Coriander Seeds
  • 1/2 sp Chana Dal
  • 1/2 sp Urad Dal
  • 1/4 sp Pepper Seeds
  • 2 Red Chillies
  • 2 inches Tamarind flake
  • fistful Coconut Pieces
  • 1 sp Oil

For Popu :

  • 1/2 sp Mustard Seeds
  • 1/2 sp Urad Dal
  • 1 Red Chilli crocked
  • 1 pinch Inguva
  • Curry leaves
  • 2 sp Oil

Method :

  • Pressure cook toor dal & chopped cabbage and let it cool for some time.
  • Heat oil in a pan add paste ingredients & fry except tamarind and coconut pieces.
  • Grind into a coarse paste along with tamarind & coconut pieces by adding little water.
  • Heat oil in a pan add popu ingredients and fry for 2mins and add curry leaves.
  • Add dal mixture, ground paste & combain well, add 1/2 cup of water if required.
  • Now add salt, turmeric powder and stir well, let it cook for few mins & turn off the flame.
  • Transfer into a serving bowl, cabbage kootu is ready to serve, serve with rice & roties.



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Sithapal Rabdi / Custard Apple Rabdi

sithapal rabdi

Ingredients :

  • 1 lt Milk
  • 2 no Custard Apple / Sithapal
  • chopped few Pista & Badam
  • 1/4 cup Sugar

Preparation :

  • Wash the custard apples and remove the seeds from the pulp & keep it aside.
  • Heat milk in a nonstick pan to boil, keep stirring now and then.
  • Till it reduces to half its original quantity then add sugar and stir.
  • Stir it until the sugar dissolves in the milk, turn off the flame & allow it to cool.
  • Mash the sithapal pulp with a spoon and add to the reduced milk and mix well.
  • Place in the refrigerator to rest at least one hour before serving.
  • Yummy yummy sithapal rabdi is ready to serve, sprinkle chopped nuts on top and serve.
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Silk Squash / Nethi Birakaya Pachadi

nethi birakaya pachadi

Ingredients :

  • 1 no Nethi Birakaya / Silk Squash
  • 5 Green Chillies
  • 3 Red Chillies
  • 1/2 lime size Tamarind
  • 1 pinch Turmeric Powder
  • 1/2 sp Mustard Seeds
  • 1/4 sp Menthulu / Fenugreek Seeds
  • 1/2 sp Urad Dal
  • 1 pinch Inguva
  • Salt to taste
  • 3 sp Oil

Preparation :

  • Wash and soak tamarind in little water and keep it aside.
  • Wash nethi birakaya and cut into small pieces & keep aside
  • Heat 2 sp oil in a pan add popu and red chillies fry.
  • Next add green chillies & fry for 1min on low flame & remove from pan.
  • Add 1 sp oil to the same pan add chopped pieces and fry them until they become soft. 
  • Grind the fried popu, green & red chillies, salt, turmeric powder & tamirnd.
  • Add little water if required, lastly add silk squash pieces and grind slightly.
  • Remove from the jar and transfer into a serving bowl.
  • Nethi birakaya pachadi is ready to serve, serve with hot rice and ghee.
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Tuesday, November 19, 2013

Kothimeera Rice

kothimeera rice

Ingredients :

  • 11/2 cup Cooked Rice
  • 1/2 cup chopped Kothimeera
  • 4 Green Chillies
  • 1 pinch Turmeric Powder
  • fistful Peanuts
  • 1 sp Mustard Seeds
  • 1/2 sp Cumin Seeds
  • 2 dry Red Chillies
  • Curry Leaves
  • Salt to taste
  • 4 sp Oil

Preparation :

  • Heat oil in a pan add peanuts and fry, when done remove from fire & keep aside.
  • Add mustard, cumin seeds, red chillies and fry, add green chillies, curry leaves & stir.
  • Then add chopped coriander, turmeric powder and stir well.
  • Cook on low flame for about 5 to 6 mins, next add peanuts and stir.
  • Then add cooked rice, salt & mix well, kothimeera rice is ready to serve, serve hot.





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Friday, November 15, 2013

Cabbage Tomato Chutney

cabbage tomato chutney

Ingredients :

  • 1 cup chopped Cabbage
  • 1 Tomato chopped
  • 6 Green Chillies
  • 2 Garlic Cloves (optional)
  • 2 inches Tamarind Flake
  • 1/2 sp Mustard seeds
  • 1/4 sp Methi Seeds
  • 1/2 sp Chana Dal
  • 1/2 sp Urad Dal
  • 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 chutney ingredients and fry.
  • When done remove from the pan and keep aside.
  • Add 2 sp oil in the same pan add chopped cabbage, tomato & green chillies.
  • Cover with a lid & 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, tomato & 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 and mix well.
  • Cabbage pachadi is ready to serve. Serve with rice or roties.

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Monday, November 4, 2013

Chukkakura Beans Curry

chukkakura beans curry


Ingredients :

  • 1 cup chopped Chukkakura / Sorrel Spinach Leaves
  • 1 cup cooked Beans pieces
  • 1 Onion chopped finely
  • 1/2 sp Coriander Powder
  • 1 pinch Turmeric Powder
  • 1 sp Red Chilli 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

Method : 

  • Heat oil in a pan add popu ingredients and fry for 2mins.
  • Add curry leaves, onion and stir until tender.
  • Add chopped chukkakura and stir, add turmeric, salt and cook.
  • Add 1/4 cup of water & stir, cover and cook on low flame.
  • When done add cooked beans, coriander, red chilli powder and mix well.
  • Let it cook for couple of mins on low flame.
  • Remove from the flame and transfer into a serving bowl.
  • Now chukkakura beans curry is ready to serve, serve with rice or roties.  



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Saturday, November 2, 2013

Dipawali Subhakankshalu

Wish you all a very Happy Diwali. 

May God fulfill all your wishes in wealth, Health & Happiness in your life.



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Friday, November 1, 2013

Puri Kova Laddu Dipawali Special

puri kova laddu

Ingredients :

  • 1 cup Maida
  • 1 cup Sugar
  • 1/2 cup Sweet Kova
  • 4 Cardamom
  • Oil for deep fry

Preparation :

  • Take maida into a bowl add some water & make it to a dough.
  • Prepare very thin puries, and fry them in oil till light brown in color.
  • Let it cool for some time and grind into a coarse powder.
  • Sugar and elaichi also grind into a fine powder.
  • Now mix sugar powder & puri powder, sweet kova in a bowl.
  • Mix well with hand and prepare laddus, puri kova laddus are ready to eat.


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