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Friday, July 3, 2015

Maramarala Upma / Puffed Rice Upma

Ingredients :

borugula upma
  • 1 bowl Puffed Rice
  • 1 Potato finely chopped
  • 1 Carrot grated
  • 2 green chillies chopped
  • 1 Onion finely chopped
  • 1 pinch Turmeric Powder
  • Salt to taste

For Popu :

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

Preparation :

  • Take a wide bowl with water and add the puffed rice.
  • Soak for a while and then squeeze out the water and keep aside.
  • Heat oil in a pan add popu ingredients and fry for 2 mins.
  • Add chopped onion, green chillis, curry leaves and fry.
  • Add chopped carrot, aloo pieces and stir, cover & cook until soft.
  • Then add puffed rice, salt, turmeric powder and mix well.
  • Cook on low flame with cover for couple of mins and stir well.
  • Maramarala upma is ready to serve, transfer into a serving bowl.
  • Garnish with grated carrot, chopped coriander leaves & serve hot.


                               
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Wednesday, July 1, 2015

Munagaku Mamidikaya Pappu / Drumstic Leaves Raw Mango Dal

munagaku mamidikaya pappu

Ingredients :        

  • 1 small cup Toor Dal                                                 
  • 1 cup Drumstic Leaves
  • 2 Green Chillies chopped
  • 1 Tomato chopped
  • fistful Raw Mango Pieces
  • 1 pinch Turmeric Powder
  • 1 sp Red Chilli Powder
  • Salt to taste

For Popu :

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

Preparation :

  • Wash dal and keep aside, clean wash munagaku and strain.
  • Take munagaku into a steel bowl and add mango, tomato and green chilli pieces.
  • Pressure cook dal and munagaku mixture in a separate bowls.
  • When done remove the lid and mash the cooked munagaku mixture.
  • Heat oil in a pan add popu ingredients and fry.
  • Once done add cooked dal, cooked munagaku and mix well.
  • Add turmeric, red chilli powder, salt and stir, let it cook for couple of mins.
  • Turn off the flame and transfer into a serving bowl, serve with rice or roti.



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Tuesday, June 30, 2015

Instant Carrot Dosa

Instant carrot dosaIngredients :

  • 1/2 cup Wheat Flour
  • 1/2 cup All purpose Flour / Maida
  • 1/4 cup Semolina / Suji
  • 1 cup Rice Flour
  • Salt to taste
  • 1 Carrot grated
  • 1 Onion finely chopped
  • 2 Green Chillies finely chopped
  • few chopped Coriander Leaves
  • Oil for dosa frying

Preparation :

  • Take a bowl and add wheat flour, rice flour, maida, suji, salt and mix well.
  • Pour enough water and  make a thin batter without any lumps & keep aside for 10 mins.
  • Mix grated carrot, chopped onion, green chillies, fresh corinader leaves & keep aside.
  • Heat a tava and grease it with oil before pouring the batter.
  • Take a laddle full of batter & pour on the hot tava.
  • Now apply little oil around the edges of the dosa.
  • Sprinkle some carrot mix on the spread batter, press slightly with flipper & cook.
  • When the edges start browning, flip the dosa with flipper.
  • Now instant carrot dosa is ready to serve, serve with chutney or chutney powder.


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Monday, June 29, 2015

Nimmakaya Karam / Spicy Lemon Sauce

nimmakaya karam

Ingredients :

  • 4 nos Nimmakayalu / Lemons
  • 1 sp Chana Dal
  • 1 sp Urad Dal
  • 1 sp Coriander Seeds
  • 1/4 sp Cumin Seeds
  • 10 Red Chillies
  • 1 pinch Inguva
  • enough Salt
  • 3 sp Oil

Method :

  • Cut the lemons in half & squeeze each half into a bowl .
  • Remove the seeds from lemon juice & keep aside.
  • Heat oil in a pan add dals, coriander, cumin seeds, red chillies & hing.
  • Fry them in oil till they turn into golden brown in color & remove from the flame.
  • Let them cool for couple of mins and grind into a coarse powder.
  • Add ground powder to lemon juice along with enough salt & mix well.
  • Nimmakaya karam is ready to serve, serve with rice or tiffins.


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Tomato Coriander Curry Leaves Chutney For Tiffins

tomato chutney for tiffins

Ingredients :

  • 3 Tomatoes chopped
  • 6 or 7 Red Chillies
  • 1 Onion chopped
  • few Coriander Leaves
  • few Curry Leaves
  • 2 or 3 Garlic Cloves
  • 2 inches Tamarind Flake
  • 1 pinch Turmeric Powder
  • Salt to taste

For Popu :

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

Preparation :

  • Wash and soak tamarind in little water and keep aside.
  • Heat 2 sp oil in a pan add red chillies, garlic, chopped onion & fry for 2 mins.
  • Now add chopped tomatoes and saute till they become soft then remove from the flame.
  • Grind fried tomato mixture, curry, coriander leaves, salt, turmaric and soaked tamarind.
  • Heat remaining oil in a pan add popu ingredients & fry, when done add ground chutney & mix well.
  • Let it cook for 1 or 2 mins on low flame and transfer into a serving bowl.
  • Tomato chutney is ready to serve, serve with rice and tiffins.








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