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Saturday, May 31, 2014

Menthi Munakkaya Pulusu Kura / Fenugreek Leaves Drumstick Stew

Ingredients :

  • 1 no Drumstick
  • 1 cup chopped Menthi Leaves
  • 1 big Onion chopped
  • 2 Green Chillies chopped
  • 1 Tomato chopped
  • 1/2 lime size Tamarind
  • 1 pinch Turmeric Powder
  • 1/2 sp Red chilli Powder
  • 1 sp Rice flour
  • 1 sp grated Jaggery ( optional )
  • Salt to taste

For Popu :

  • 1/2 sp Mustard Seeds
  • 1/4 sp Cumin Seeds
  • 1 Red Chilli crocked
  • 1 pinch Inguva
  • Curry Leaves
  • Corinader Leaves
  • 2 sp Oil

Preparation :

  • Wash and cut munakkaya into 2 inches pieces and keep aside.
  • Mix drumstick, tomato, green chillies, tamarind, methi leaves & let it cook.
  • Cook on stove top or pressure cook until done, mash it gently.
  • Heat oil in a pan add popu ingredients & fry then add cooked methi mixture.
  • Add salt, turmeric powder, red chilli powder, jaggery and stir well and cook.
  • Mix rice flour with 1/4 cup water and add the flour mixture to cooked stew.
  • Bring to a boil and reduce the heat to simmer for couple of minutes or until thick.
  • When it thicken, remove from flame & transfer into a serving bowl.
  • Garnish with coriander leaves, now menthi munakkaya pulusu is ready to serve.
  • Serve hot with steamed white rice or chapathi.


Click Here for Full Recipe>>

Besan Flour Dosa / Senagapindi Dosa

Ingredients :

  • 1 cup Besan Flour
  • 1/2 cup Rice Flour
  • 2 Green Chillies finely chopped
  • 1 Onion finely chopped
  • 1/4 sp Cumin Seeds
  • 1 sp chopped Coriander Leaves
  • 1 sp chopped Curry Leaves
  • Salt to taste
  • Oil for dosa

Preparation :

  • In a mixing bowl add all ingredients ( expect oil ) and mix well.
  • Add enough water to make into a smooth pouring consistency, now 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 carefully.
  • Now apply 1sp oil around the edges of the dosa
  • When the edges start browning a bit, it is almost done.
  • Turn the dosa around on its back and allow it to cook for a few secs.
  • Then pick the edges and fold it over the other side.
  • Now besan flour dosa is ready to serve, serve with mango chutney.



Click Here for Full Recipe>>

Friday, May 30, 2014

Potato Brinjal Curry / Alu Vankaya Kura

Ingredients :

  • 1/4 kg  Brinjal
  • 1/4 kg  Potatoes
  • 2 Green Chillies
  • 1 big Onion chopped
  • 1 pinch Turmeric Powder
  • Salt to taste

For Curry Powder :

  • 4 Dry Red Chillies
  • 1 sp Coriander Seeds
  • 1 sp Sesame Seeds
  • 1 sp Peanuts / Groundnuts
  • Few Dry Coconut Pieces

For Popu :

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

Preparation :

  • Dry roast coriander seeds, sesame seeds, peanuts and red chillies.
  • Allow to cool for couple of mins then grind into powder along with coconut pieces.
  • Heat oil in a pan add popu ingredients and fry, then add curry leaves and stir.
  • Add chopped onion, green chillies and saute for 2 min on medium flame.
  • Add diced potatoes, salt, turmeric powder & stir, cover and cook on low to medium heat.
  • Once the potatoes are 1/2 done add the chopped brinjal and mix well.
  • If necessary add a few tablespoons of water and cook with cover.
  • When the curry is done add ground powder and stir well to coat.
  • Let it fry for 2 or 3 mins on low flame without cover & turn off the flame.
  • Aloo brinjal curry is ready to serve, serve with rice or rotis.



Click Here for Full Recipe>>

Tomato Coriander Leaves Chutney / Tomato Kothimeera Pachadi


Ingredients :
  • 3 Tomatoes chopped
  • 1 bunch Coriander Leaves
  • 1/2 lime size Tamarind
  • 1 pinch Turmeric Powder
  • 8 Dry Red Chillies
  • 1/2 sp Chana Dal
  • 1/2 sp Urad Dal
  • 1/2 sp Coriander Seeds
  • 1/4 sp Methi Seeds
  • 1 pinch Inguva
  • Salt to Taste
  • 3 sp Oil
Method :
  • Wash and soak tamarind in little water and keep it aside.
  • Heat oil in a pan add popu ingredients and fry for 2 mins.
  • When they splutter add chopped tomatoes & cook with cover on medium heat.
  • Next add chopped coriander leaves and stir on low heat & cook for 1 min.
  • Let it cool for some time and grind along with salt, tamarind & turmeric powder.
  • Now Tomato Coriander Leaves chutney is ready to serve, serve with rice or tiffins.

Click Here for Full Recipe>>

Saturday, May 24, 2014

Spinach / Palakura Carrot Pulav

Ingredients :

  • 1 cup Rice
  • 2 cups chopped Spinach
  • 1 pinch Turmeric Powder
  • 2 no Carrot chopped
  • 1 Onion chopped
  • 2 Green Chillies
  • 1 sp Ginger Garlic Paste
  • 1 sp Coriander Seeds
  • 1 sp Cumin Seeds
  • 1 inch Cinnamon
  • 4 Cloves
  • Salt to taste
  • Curry Leaves
  • Coriander Leaves

Preparation :

  • Wash and soak rice for 15 mins and keep it aside.
  • Dry roast coriander, 1/2 sp cumin seeds, cloves, cinnamon & leave to cool.
  • Grind the roasted spices together with onion, green chillies & ginger garlic paste.
  • Grind to a smooth paste, adding enough water.
  • Heat oil in a pan add cumin seeds, curry leaves and fry.
  • Now add ground masala paste and fry until the oil separates.
  • Add chopped carrot and saute for a couple of mins then add chopped spinach.
  • Add soaked rice, salt, turmeric powder and mix it well.
  • Then transfer the rice mixture to rice cooker & add 2 cups of water and cook.
  • Or cook rice mixture in pressure cooker.
  • Palak carrot pulav is ready to serve, serve with raita.





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Thursday, May 22, 2014

Rice Flour Appalu / Biyyam Pindi Appalu


Ingredients :

  • 1 cup Rice
  • 1 cup Sugar
  • 1 pinch Elaichi Powder
  • Oil for deep fry

Preparation :

  • Wash and soak rice for 1 hour and strain for 10 mins.
  • Grind the soaked rice into fine powder like ariselu flour.
  • Grind sugar into coarse powder and mix with rice flour and elaichi.
  • Grind together for 1 min and remove from the jar & keep aside for 15 mins.
  • After 15 mins mix well the rice flour mixture, if necessary add little milk.
  • Make a soft dough & divide into small balls out of it.
  • Heat oil in a frying pan, shape the balls into small puris & fry until brown in color.
  • Remove from the oil and drain them on a paper towel to drain excess oil.
  • Hanuman appalu are ready to naivedyam, its very crispy and tasty.


     
Click Here for Full Recipe>>

Wheat Flour Appalu / Godhuma Pindi Appalu


 

Ingredients :

  • 3/4 cup Wheat Flour
  • 1/4 cup Rice Flour
  • 3/4 cup grated Jaggery
  • 1 pinch Elaichi Powder
  • 1/2 cup Water
  • 1 sp Ghee
  • Oil for deep fry

Preparation :

  • Heat a pan with water and add jaggery , let it boil for couple of mins.
  • When jaggery completely dissolved, remove and strain.
  • Boil Jaggery syrup for 1 or 2 mins and remove from flame.
  • Add wheat flour, rice flour, elaichi powder & one spoon ghee and mix well.
  • Allow it cool for some time & make a soft dough & make small balls.
  • Heat oil in a frying pan, shape the balls into small vadas & fry until brown in color.
  • Remove from oil and drain them on a paper towel to drain excess oil.
  • Hanuman appalu are ready to naivedyam, its very soft and tasty.

     

Click Here for Full Recipe>>

Alu Capsicum Curry


Ingredients :

  • 1 Capsicum Pieces
  • 2 Potatoes Pieces
  • 1 pinch Turmeric Powder
  • 2 Dry Red Chillies
  • 1 sp Coriander Seeds
  • 1 sp Sesame Seeds
  • 1 sp Peanuts / Groundnuts
  • Few Dry Coconut Pieces
  • Salt to taste

For Popu :

  • 1/2 sp Mustard Seeds
  • 1/4 sp Cumin Seeds
  • 1 Red Chilli crocked
  • Curry Leaves
  • 2 sp Oil

Preparation :

  • Dry roast coriander seeds, sesame seeds, peanuts and red chillies.
  • Allow to cool for couple of mins then grind into powder along with coconut pieces.
  • Heat oil in a pan add popu ingredients and fry, then add curry leaves and stir.
  • Add diced potatoes, salt, turmeric powder & stir, cover and cook on low to medium heat.
  • Once the potatoes are 3/4 done add the chopped capsicum and stir well.
  • If necessary add a few tablespoons of water and cook with cover.
  • When the curry is done add ground powder and stir well to coat.
  • Let it fry for 2 or 3 mins on low flame without cover & turn off the flame.
  • Capsicum aloo curry is ready to serve, serve with rice and roties.





Click Here for Full Recipe>>

Wednesday, May 21, 2014

Mamidikaya Turumu Pachadi / Grated Raw Mango Pickle

Ingredients :

  • 1 cup Mamidikaya Turumu
  • 1/4 sp Turmeric Powder
  • 3 sp Red Chilli Powder
  • 1 sp Mustard Powder
  • 1 sp Menthi Powder
  • 21/2 sp Salt

For Popu :

  • 1 sp Mustard Seeds
  • 1/2 sp Inguva
  • 2 Red Chillies crocked
  • one Ladle Full Oil

Preparation :

  • Wash peel mangoes and grate them & keep it aside.
  • Dry roast and grind fenugreek seeds into fine powder.
  • Mix salt, turmeric powder to the grated raw mangoes & keep aside for 10 mins.
  • Next add red chilli powder, mustard powder, methi powder and mix well.
  • Heat oil in a pan add popu ingredients and fry and allow it cool for some time.
  • Once cool pour the fried popu to mango pickle and mix well.
  • Mamidikaya turumu pachadi is ready to serve, serve with rice or any tiffins.
  • Cool and pour into a clean and dry bottle and refrigerate.


Click Here for Full Recipe>>

Carrot Methi Sabji

Ingredients :

  • 2 nos Carrots
  • 1 cup chopped Menthi Leaves / Menthi Kura
  • 2 Green Chillies chopped
  • 1 Onion chopped
  • 1 pinch Turmeric Powder
  • 1/2 sp Ginger Garlic Paste
  • 1 sp Coriander Powder
  • 1/2 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 :

  • Wash peel carrots and cut into small pieces and keep aside.
  • Clean wash methi leaves and chop into small pieces & keep it aside.
  • Heat oil in a pan add popu ingredients and fry.
  • Add curry leaves, chopped onion, green chillies and stir.
  • Now add carrot pieces, turmeric powder, salt & saute well.
  • Sprinkle little water and stir, cover and cook on low flame for 5 mins.
  • Next add ginger garlic paste, chopped methi leaves and mix well.
  • Cover and continue to cook on low flame for few minutes.
  • Once done add coriander powder, red chilli powder and stir.
  • Let cook one more min then remove from heat & transfer into a bowl.
  • Carrot  methi sabji is ready to serve, serve with rice or chapatis.


Click Here for Full Recipe>>

Tuesday, May 20, 2014

Semiya Suji Upma / Vermicelli Bombay Rava Upma


Ingredients :

  • 1/2 cup Semiya / Vermicelli
  • 1/2 cup Semolina / Suji
  • 2 Green Chillies chopped
  • 2 Tomatoes finely chopped
  • 1 big Onion chopped
  • small Ginger piece chopped
  • 3 cups Water
  • Salt to taste

For Popu :

  • 1/2 sp Mustard Seeds
  • 1/2 sp Chana Dal
  • 1/2 sp Urad Dal
  • 1 Red Chilli crocked
  • 4 Cashew pieces
  • Curry Leaves
  • 4 sp Oil

Preparation :

  • Heat oil in a pan add popu ingredients and fry.
  • When they splutter add ginger, green chilli pieces, curry leaves, onion and stir.
  • Cook until the onions are translucent then add chopped tomatoes and stir.
  • Mix well and cook for 3 minutes till the tomatoes are soft.
  • Add water, enough salt and bring it to a boil.
  • Once the water starts boiling, pour the suji, semiya and mix well.
  • Cover with a lid and lower the heat until all the water is absorbed.
  • Turn off the heat and leave it for 2 or 3 mins with cover.
  • Semiya suji upma is ready, serve with pickle, chutney or powder.



Click Here for Full Recipe>>

Dosakaya Ullipaya Kura / Yellow Cucumber Onion Curry

Ingredients :
  • 1 no Dosakaya
  • 1 big Onion chopped
  • 1 pinch Turmeric Powder
  • 1 sp Red Chilli Powder
  • 1 sp Besan Flour
  • 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 peel and cut dosakaya into small pieces & keep aside.
  • Heat oil in a pan add popu ingredients and fry.
  • When it done add curry leaves, onions and saute well.
  • Add chopped dosakaya, turmeric powder, salt and mix well.
  • Cover & cook on low heat, if necessary add little water.
  • Once done add red chilli powder & besan flour.
  • Stir well & continue to cook on low flame with cover for 1 min.
  • Now turn off heat & transfer into a serving bowl.
  • Dosakaya ullipaya curry is ready to serve. Serve with rice and roti.
Click Here for Full Recipe>>

Sunday, May 18, 2014

Coconut Milk Rice / Kobbari Pala Annam

Ingredients :

  • 1 cup Rice
  • 2 cups Coconut Milk
  • 1 pinch Turmeric Powder
  • 1 Onion chopped
  • 2 Green Chillies chopped
  • 1/2 sp Cumin Seeds
  • 1/4 sp Pepper corns
  • 1 sp Ginger Garlic Paste
  • 2 inches Dalchini piece
  • 4 Cloves / Lavangalu
  • 2 Elaichi
  • Salt to taste
  • 3 sp Oil
  • Curry Leaves

Preparation :

  • Clean wash rice and soak for 10 to 15 mins and keep it aside.
  • Heat oil in a pan add whole garam masala, cumin seeds, block pepper & fry.
  • Add green chillies, curry leaves, sliced onion, ginger garlic paste and stir.
  • Fry well till onion is just tender add turmeric powder, rice and stir.
  • Add coconut milk, salt and mix it well and cook them in a rice cooker.
  • Once done remove into a separate bowl and serve hot with any curry.



Click Here for Full Recipe>>

Saturday, May 17, 2014

Coconut Chutney For Tiffins

Ingredients :

  • 1 cup Coconut Pieces / Pachi Kobbari
  • 2 green Chillies
  • Enough Milk for chutney
  • 2 Gralic Cloves
  • Salt to taste
  • 10 to 12 Curry Leaves

For Popu :

  • 1/2 sp Mustard Seeds
  • 1/2 sp Urad Dal
  • 1/4 sp Cumin Seeds
  • 1 Red Chilli crocked
  • Curry Leaves
  • 1 sp Oil

Preparation :

  • Grind all the ingredients of chutney  in a blender and keep aside.
  • Heat oil in a small frying pan add popu and fry.
  • Add fried popu to ground chutney and mix it well & serve.



Click Here for Full Recipe>>

Semolina / Suji / Rava Idly

Ingredients :

  • 1 cup Semolina / Bombay Rava
  • 1 cup Curd
  • 2 sp grated Carrot
  • chopped Green Chillies
  • 1 sp chopped Ginger Pieces
  • 2 sp Cashew Nut Pieces
  • chopped Corinder Leaves
  • chopped Curry Leaves
  • 1 pinch Cooking Soda
  • 1 sp Fruit Salt
  • Salt to taste

For Popu :

  • 1/2 sp Mustard Seeds
  • 1/2 sp Chana Dal
  • 1/2 sp Urad Dal
  • 2 sp Oil

Preparation :

  • Put 1 cup of plain yogurt in a bowl and whisk until smooth & keep it aside.
  • Heat oil in a pan add popu ingredients and fry next add cashew nut pieces & stir.
  • Add chopped green chillies, ginger, curry leaves and stir then add suji & stir well.
  • Roast it on medium flame until it turn light brown color & turn off the flame.
  • Transfer it to a plate and allow to cool for some time and add fried semolina to curd.
  • Add salt, chopped coriander leaves, grated carrot, enough water and mix well.
  • Keep the batter aside for 20 mins then & fruit salt, cooking soda & mix properly.
  • Grease the idly plate with oil & add the batter in the idly plates.
  • Steam in a idly cooker for 10-12 mins or till the idlis are cooked.
  • Remove the idly plates from heat & allow to cool.
  • Semolina idlis are ready to serve, serve with coconut chutney.


Click Here for Full Recipe>>

Friday, May 16, 2014

Eggplant Raw Mango Curry / Vankaya Mamidikaya Kura

Ingredients :

  • 1/4 kg Brinjal / Vanakayalu
  • 1 Small Mango
  • 1 big Onion chopped
  • 2 Green Chillies chopped
  • 1 pinch Turmeric Powder
  • 1 sp Red Chilli Powder
  • 1 sp Sugar (optional )
  • 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

Preparation :

  • Wash and cut brinjals into pieces & put in the water.
  • Wash peel the raw mango and cut into medium size pieces.
  • Heat oil in a pan add popu ingredients and fry for 2 mins.
  • Add curry leaves, chopped green chillies,onion & saute, fry well till onions turn soft.
  • Add chopped brinjals, salt, turmeric powder & mix it well.
  • Sprinkle little water and cover with a lid & cook on medium flame.
  • When the brinjals are 3/4 done add mango pieces and stir.
  • Cover and cook for couple of minutes & add red chilli powder and stir.
  • Allow to cook for one more min and turn off the flame.
  • Vankaya mamidikaya kura is ready to serve, serve with rice.








Click Here for Full Recipe>>

Thursday, May 15, 2014

Moong Dal Coconut Chutney / Pesara Pappu Kobbari Pachadi

Ingredients :

  • 1/2 cup Moong Dal
  • 1/2 cup grated Coconut / Pachi Kobbari
  • 2 inches Tamarind flake
  • 4 Dry Red Chillies
  • 4 Garlic Cloves
  • 1/4 sp Cumin Seeds
  • Salt to taste
  • 1 sp Oil

Preparation :

  • Heat oil in a pan add moong dal, red chillies and fry.
  • Fry on medium flame until they turn golden brown in color.
  • Turn off the flame and transfer them to a plate & allow to cool.
  • Grind moong dal mixture, salt, cumin seeds & tamarind adding enough water.
  • Add grated coconut, garlic and grind into a coarse paste.
  • Now moong dal coconut chutney is ready to serve, serve with rice or roties.




Click Here for Full Recipe>>

Semiya / Vermicelli Mango Bath

Ingredients :

  • 1 cup Semiya / Vermicelli
  • 3 sp Grated Green Mango
  • 2 Green Chillies chopped lengthwise
  • 1 pinch Turmeric Powder
  • Salt to taste

For Popu :

  • 1/2 sp Mustard Seeds
  • 1/2 sp Chana Dal
  • 1/2 sp Urad Dal
  • 1/4 sp Cumin Seeds
  • 1 Red Chilli crocked
  • 1 pinch Hing
  • fistful Peanuts
  • Curry Leaves
  • 3 sp Oil

Preparation :

  • In a bowl add 3 cups of water, 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 & pour into a strainer to drain water.
  • Pour cold water over it and keep aside for cool.
  • Heat oil in a pan and add popu ingredients and fry for 2 mins.
  • Then add curry leaves, green chillies and stir well.
  • Add grated mango, turmeric powder & mix well, cook on low flame for 1 min.
  • Then add cooked semiya and stir well, cook another 2 mins on low heat.
  • Remove from fire and transfer into a serving bowl.
  • Now semiya / vermicelli mango bath is ready to serve, serve hot.


Click Here for Full Recipe>>

Wednesday, May 14, 2014

Capsicum Tomato Curry

Ingredients :

  • 1 no Capsicum
  • 1 Onion chopped
  • 1 Tomato chopped
  • 1 sp Besan Flour
  • 1/2 sp Red Chilli Powder
  • 1 pinch Turmeric 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

Preparation :

  • Heat oil in a pan add popu ingredients & saute for 2mins.
  • When they splutter add curry leaves, sliced onion to it & stir.
  • Cook until the onions are soft, then add chopped tomatoes & stir.
  • Let it cook for 2 or 3 mins on low heat then add chopped capsicum.
  • Sprinkle little water and add salt, turmeric powder and stir well.
  • Cover and cook on medium flame till the curry is soft.
  • Add besan flour, red chilli powder & mix well, cook with cover for 1 min.
  • Once done turn off the flame & transfer into a serving bowl.
  • Capsicum tomato curry is ready to serve, serve with hot rice.




Click Here for Full Recipe>>

Tuesday, May 13, 2014

Coriander Powder / Dhaniyala Podi

Ingredients :

  • 1 cup Coriander Seeds
  • 1 pinch Turmeric Powder
  • 1 pinch Salt

Preparation :

  • Heat a pan and add coriander seeds & and fry just 1 or 2 mins on low heat.
  • Allow to cool and grind into fine powder along with turmeric powder and salt.
  • Allow powder to cool for 5 mins and store in airtight container.


Click Here for Full Recipe>>

Monday, May 12, 2014

Carrot Mango Rice

Ingredients :

  • 11/2 cup Cooked Rice
  • 1/2 cup Grated Carrot
  • 1/2 cup Grated Mango
  • 2 Green Chillies slit lengthwise
  • 1/2 sp Mustard Seeds
  • 1/2 sp Cumin Seeds
  • 1 Red Chilli crocked
  • 1 pinch Turmeric Powder
  • 1 pinch Inguva
  • fistful Peanuts
  • Curry Leaves
  • Salt to taste
  • 4 sp Oil

Preparation :

  • Heat oil in a pan add peanuts and fry, remove from the pan & keep aside.
  • Add mustard, cumin seeds, red chilli, inguva to the same pan and fry.
  • When they splutter add curry leaves, green chillies and stir for 30 secs.
  • Add grated carrot and stir for 1 or 2 mins, then add grated mango & stir.
  • Add turmeric powder & mix well let it cook for couple of mins on low flame.
  • Once done add cooked rice, salt and mix well, now add fried peanuts and mix.
  • Carrot mango rice is ready to serve, serve with boondi.



Click Here for Full Recipe>>

Sunday, May 11, 2014

Jeedi Mamidi Pandu Pulusu

Ingredients :

  • 2 nos Munta / Jeedi Mamidi Pandu
  • 1 Big Onion chopped
  • 2 Green Chillies chopped
  • lime size Tamarind
  • 1 pinch Turmeric Powder
  • 1 sp Red Chilli Powder
  • 2 sp Grated Jaggery
  • 1 sp Rice Flour / Besan Flour
  • Salt to taste

For Popu :

  • 1/2 sp Mustard Seeds
  • 1/4 sp Cumin Seeds
  • 1/4 sp Methi Seeds
  • 1 Red Chilli crocked
  • 1 pinch Inguva
  • Curry Leaves
  • Coriander Leaves

Preparation :

  • Clean and soak tamarind in water and keep aside.
  • Wash and cut jeedi mamidi pandu into medium size pieces.
  • Heat oil in a pan add popu ingredients and fry for 2mins.
  • Add curry leaves, chopped green chillies and stir well.
  • Add sliced onion to it and fry until translucent.
  • Now add munta mamidi mukkalu and mix well.
  • Sprinkle little water and cook on low flame until the pieces are soft.
  • Add tamarind juice, salt, jaggery, red chilli, turmeric powder and stir.
  • Mix rice flour with 1/4 cup water and add the flour mixture to cooked stew.
  • Bring to a boil and reduce the heat to simmer for couple of minutes or until thick.
  • When it thicken, remove from flame & transfer into a serving bowl.
  • Garnish with coriander leaves, now jeedi mamidi pandu pulusu is ready to serve.
  • Serve with steamed white rice along with home made vadiyalu.


Click Here for Full Recipe>>

Saturday, May 10, 2014

Green Moong Dal Dosa With Onion / Ullipaya Pesarattu


Ingredients :

  • 1 cup Whole Moong Dal
  • 1/4 cup Rice
  • 1 sp Cumin Seeds
  • 1 Onion finely chopped
  • finely chopped Coriander Leaves
  • 2 Green Chillies
  • Salt to taste
  • Oil for Pesarattu

Preparation :

  • Wash and soak rice and green gram in water for 4 to 5 hours or overnight.
  • Grind soaked moong dal mixture with green chillis & remove from the jar.
  • Add cumin seeds, salt 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
  • Sprinkle few chopped onion, chopped coriander leaves on top 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 onion pesarattu is ready to serve, serve with allam chutney.



Click Here for Full Recipe>>

Friday, May 9, 2014

Allam Chutney With Pandu Mirapakaya Pachadi

Ingredients :

  • 2 sp Pandu Mirapakaya Pachadi ( without popu )
  • 2 inches Ginger
  • 2 sp grated Jaggery

For Popu :

  • 1/4 sp Mustard Seeds
  • 1/4 sp Urad Dal
  • 1 Red Chilli crocked
  • 1 sp Oil

Preparation :

  • Grind above ingredients along with little water into a paste & remove from the jar.
  • Heat oil in a small frying pan add popu and fry.
  • Once done add it to ground chutney and mix well.
  • Allam chutney with pandu mirapakaya pachadi is ready to serve.
  • Serve with pesarattu, garelu and other tiffins.


Click Here for Full Recipe>>

Wednesday, May 7, 2014

Dosakaya Ullipaya Pachadi

Ingredients :

  • 1 cup Dosakaya Mukkalu
  • 6 Green Chillies
  • 1 Onion chopped
  • goosberry size Tamarind
  • 1 pinch Turmeric Powder
  • 2 sp chopped Coriander Leaves
  • Salt to taste

for Popu :

  • 1/2 sp Mustard Seeds
  • 1/2 sp Urad Dal
  • 1 pinch Inguva
  • 1 sp Oil

Preparation :

  • Wash and soak tamarind for 10 to 15 mins and keep aside.
  • Grind green chillies, salt, tamarind, turmeric, then add onion & grind slightly.
  • Remove from the jar & keep aside, now add chopped dosakaya & grind slightly.
  • Add ground dosakaya to ground chilli mixture and mix it well.
  • Heat oil in small frying pan add popu ingredients and fry.
  • Once done add to ground chutney and mix well.
  • Add chopped coriander leaves and serve with hot rice.





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Tuesday, May 6, 2014

Dondakaya Ullipaya Kura / Ivy Gourd Onion Curry

Ingredients :

  • 1/4 kg Tindora / Ivy Gourd
  • 2 Onion finely chopped
  • 1 pinch Turmeric Powder
  • 1 sp Chutney Powder
  • Salt to taste

For Popu :

  • 1/2 sp Mustard Seeds
  • 1/2 sp Urad Dal
  • 1/4 sp Chana Dal
  • 1 Red Chilli
  • Curry Leaves
  • 2 sp Oil

Method :

  • Wash and cut dondakayalu into thin and lengthwise pieces.
  • Cook dondakaya pieces along with salt & turmeric powder and strain.
  • Heat oil in a pan add popu ingredients & saute for 2mins.
  • When they splutter add curry leaves, sliced onion to it & stir.
  • Cook until the onions are soft, then add cooked ivy gourd pieces & stir.
  • Add chutney powder & mix well, cook on low flame for couple of mins.
  • Once done turn off the flame & transfer into a serving bowl.
  • Dondakaya ullipaya curry is ready to serve, serve with hot rice.


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Chana Dal Chutney For Tiffins

Ingredients :

  • 1 small cup Chana Dal / Bengal Gram Dal
  • 4 Green Chillies
  • 2 inches Tamarind Flake
  • 1/4 cup fresh grated Coconut or fistful Dry Coconut Pieces
  • Salt to taste

For Popu :

  • 1/2 sp Mustard Seeds
  • 1/2 sp Urad Dal
  • 1/4 sp Cumin Seeds
  • 1 Red Chilli
  • Curry Leaves
  • 11/2 sp Oil

Preparation :

  • Heat 1/2 sp oil in a pan on medium heat add chana dal and fry.
  • Fry them until light golden brown in color and let them cool.
  • Grind them along with salt and tamarind into a coarse powder.
  • Add coconut, green chillies, water & grind into a paste.
  • Heat 1 sp oil in a frying pan add popu and fry.
  • When they splutter add it to ground chutney and mix well.
  • Now chana dal chutney is ready to serve, serve with tiffins.
Click Here for Full Recipe>>
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