Search A Recipe

Thursday, June 30, 2011

Sugar Puris

sugar puries
                                                       

Ingredients :

  • 2 cups Maida / All purpose flour
  • 1/2 cup Sugar Powder
  • 1 Pinch Elachi Powder
  • Oil for deep fry

Method :

  • Mix maida with water like puri dough and keep aside for some time.
  • Make small balls out of the dough, roll the ball into a small size puri with flour.
  • Other wise make a big size puri and cut it into small puris with help of sharp edged cup or glass.
  • Heat oil in a pan and then fry the puri on both sides untill light brown.
  • Take away from oil and sprinkle sugar powder on the puris.
  • Crispy and tasty puris are ready to eat.
Click Here for Full Recipe>>

Hot Pongal / Pappu pongali

pappu pongali
                                                       

Ingredients :

  • 1 cup Rice
  • 1/2 cup Moong Dal / Pesara Pappu
  • 1/2 tsp Pepper powder
  • 1/2 tsp Cumin Seeds
  • 1 pinch Hing
  • few Cashews
  • Curry leaves
  • Salt to taste
  • 5 sp Oil + Ghee

Method :

  • Wash rice, moong dal & pressure cook with 5 cups of water up to 3 whistles.
  • let the cooker cool remove the lid add salt to the pongal  & mix well.
  • Fry oil + ghee in a pan add cumin seeds, pepper powder, inguva and fry for 1 min.
  • Add cashews, curry leaves and fry for 1 min.
  • Turn of the heat and add the fried cashew mix to the pongal and mix well.
  • Pappu pongal is ready to serve, serve with coconut chutney. 
Click Here for Full Recipe>>

Friday, June 24, 2011

Bendakaya Curry / Lady's Finger Kura

bendakaya kura
                                                 

Ingredients :

  • 1/4 kg Bendakayalu / Okra
  • 1 pinch Turmeric Powder
  • 1/2 sp Red Chilli Powder
  • Salt to taste

For Popu :

  • !/4 Mustard Seeds
  • 1/4 Urad Dal
  • 1 Red Chilli crocked
  • Curry Leaves
  • Oil

Preparation :

  • Wash and clean bendakayalu with a cloth with out moisture & cut into small pieces.
  • Heat oil in a pan add popu ingredients and fry, when done add curry leaves & stir.
  • Add turmeric powder, ladys finger pieces & stir well.
  • Cover with lid and stir in between, fry for 5 mins
  • Then remove the lid & fry again for 10 mins.
  • Add salt, red chilli powder & fry for 2 mins.
  • Turn of the heat and transfer into a serving bowl. 
Click Here for Full Recipe>>

Dosakaya Pappu / Yellow Cucumber Dal

                                                   

Ingredients :

    dosakaya pappu
  • 1 cup Toor Dal
  • 1 cup Yellow Cucumber pieces
  • 2 Green Chillies chopped
  • 1 Tomato chopped
  • 1 pinch Turmeric Powder
  • 1 sp Red Chilli Powder
  • 1 sp Tamarind pulp
  • Salt to taste

For Popu :

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

Preparation :

  • Wash and pressure cook toor dal, cucumber, tomato, green chilli & tamarind in separate bowls.
  • Let the cooker cool remove the lid and mash toor dal & dosakaya mix.
  • Heat oil in a pan add mustard seeds, cumin seeds and crocked red chilli.
  • When they fry add curry leaves, hing & turmeric powder.
  • Add dal mix salt, red chilli powder and stir well.
  • Let it cook  for 5 mins and transfer into a serving bowl.
  • Dosakaya pappu is ready to serve, serve with rice or roti.
Click Here for Full Recipe>>

Onion Chutney / Ullipaya Pachadi

onion chutney
                                                   

Ingredients :

  • 2 big Onions roughly chopped
  • 5 Red Chillies
  • 2 Green Chillies
  • Lemon size Tamarind
  • 1 pinch Turmeric Powder
  • 2 sp grated Jaggery 
  • Salt to taste

For Popu :

  • 1/2 sp Mustard Seeds
  • 1/4 sp Methi Seeds
  • 1/2 sp Urad Dal
  • 1 pinch Inguva
  • 2 sp Oil

Method :

  • Clean tamarind and soak in little quantity of water and keep aside.
  • Fry oil add  mustard, methi seeds, urad dal and red chillies.
  • When they splutter add green chillies and turn of the heat.
  • When it cool grind red chillies, green chillies & tamarind.
  • Next add turmeric powder salt & popu, jaggery and grind.
  • Finally add onion pieces and grind slightly.
  • Transfer into a bowl. Serve with steamed white rice and ghee. 
Click Here for Full Recipe>>

Thursday, June 23, 2011

Bonda with Idly Batter

                                               

Ingredients :

  • 1 cup Idly Batter
  • 1 big Onion chopped
  • 2 Green Chillies chopped
  • 1 tbsp Maida Flour
  • 1 tbsp Rice Flour
  • 2 sp soaked Chana Dal
  • 1 pinch Cooking Soda
  • Curry leaves
  • Salt for taste
  • Oil for deep fry

Preparation :

  • In a bowl take a cup of idly batter add salt, green chillies, chopped onions
  • Add curry leaves, cooking soda and soaked chana dal and mix well.
  • Make small balls of  mixed idly batter and deep fry them till golden brown.
  • Remove from the pan and place on a paper towel to drain excess oil.
  • Serve hot idly batter bondas with chutney. 

Click Here for Full Recipe>>

Wednesday, June 22, 2011

Coconut Laddu with Microwave

coconut laddu with jaggery

Ingredients :                               

  •  2 cups grated Coconut
  • 11/2 cup grated Jaggery
  • 1 pinch Elaichi Powder

Method :

  • Take a microwave safe bowl add grated coconut ,  jaggery, elaichi  and set the time for 3 mins.
  • Keep checking in between. After 3 mins take away the bowl from the microwave and stir well.
  • Again keep 2 more mins & mix well and plug off. Leave the bowl in the oven for 1min.
  • Take the bowl out from the oven, let the mixure cool for some time.
  • When it cool prepare laddus .Yummy Yummy laddus are ready to eat.    
Click Here for Full Recipe>>

Friday, June 17, 2011

Brinjal and Lady Finger Chutney

brinjal lady finger chutney
                                               

Ingredients :

  • 2 no Brinjal / Vankayalu
  • 5 no Lady Finger / Bendakayalu
  • 6 Green Chillies
  • 1 Big Onion roughly chopped
  • 1 Pinch Turmeric Powder
  • 1 tsp Tamarind pulp
  • Salt to taste

Seasoning :

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

Method :

  • Wash bringal and lady finger and cut into pieces.
  • Cook brinjal, lady finger and green chillies in a bowl with water.
  • Keep checking in between, if it cook turn off heat and  let it cool.
  • Then separate green chillies from the cooked vegetables.
  • Grind green chillies, tamarind pulp, salt and turmeric powder.
  • Next add and grind onion pieces slightly.
  • Then add cooked pieces and grind with out water.
  • Heat oil in a pan add popu and fry, when they splutter add curry leaves.
  • Now add fried popu to ground chutney, and mix well.
  • This is a traditional chutney in rural areas. They do not add popu.
  • Serve it with steamed white rice . Its very tasty.



Click Here for Full Recipe>>

Sambar with Button Idly

                                                    

Ingredients for sambar :

    button idly with sambar
  • 1/2 cup Toor Dal
  • 1/2 cup Chana Dal
  • 2 Green Chillies
  • 1 Onion chopped
  • 1 Tomato chopped
  • 1/2 tsp Tamarind pulp
  • 1 pinch Turmeric Powder
  • 2 sp Jaggery 
  • 1 sp Red Chilli Powder
  • 1 tsp Sambar Powder
  • Salt to taste

For Popu :

  • 1/2 sp Mustard Seeds
  • 1/4 sp Cumin Seeds
  • 1/4 sp Methi Seeds
  • 2 Red Chillies crocked
  • Curry leaves
  • Coriander leaves
  • 2 sp Oil

Preparation :

  • Wash and cut onion, tomato & green chillies into small pieces.
  • Mix tamarind paste with two cups of water and keep aside.
  • Pressure cook toor dal, chana dal & cut vegetables up to 4 whistles.
  • Turn of the heat and let it cool, remove the lid and mash it.
  • Heat oil in a pan add mustard seeds, cumin seeds, methi seeds & red chillies.
  • Now add tamarind water, turmeric powder, sambar powder & red chilli powder.
  • Cook for 5 mins, now add dal mix, salt & jaggery and stir well.
  • Add curry leaves and coriander leaves, let the whole sambar boil for about 10 mins.
  • Turn off the heat and transfer into a serving bowl and serve with tiffins.
Note: Tamarind is less for idly sambar than plain sambar

                            
      
  
Click Here for Full Recipe>>

Thursday, June 16, 2011

Spinach / Palak Paneer

palak paneer
                                                     

Ingredients :                      

  • 3 large bunches Spinach
  • 2 Onions chopped
  • 2 Tomatoes Puree
  • 2 Green Chillies slits
  • 1 tsp Ginger Garlic Paste
  • 1 tsp Garam Masala Powder
  • 1/2 sp Red Chilli Powder
  • 1 Pinch Turmeric Powder
  • Salt to taste

Preparation :

  • Wash spinch cut them & boil the spinch in a pressure cooker.
  • Make the boiled spinch into a smooth paste.
  • Heat oil in a pan add onions, green chillies, ginger garlic paste and fry.
  • Fry it till loses its raw smell add tomato puree and cook well.
  • Add garam masala & turmeric, red chilli powder cook it for 5 mins.
  • Then add spinach paste and cook it again for 5 mins, finally add paneer cubes.
  • Palak paneer is ready to serve, serve with chapatis or rotis
  • Note : Here in this curry i used home made paneer instead of paneer cubes 

                                                                        
Click Here for Full Recipe>>

Maida Halwa

maida halwa                                                  

Ingredients :

  • 1 cup Maida (all purpose flour)
  • 11/2 cup Sugar
  • 1/2 cup Ghee
  • 1 Pinch Orange Color
  • 1 cup Water
  • few Cashews
  • 1tsp Elaichi Powder

Method :

  • Mix maida with water make it as puri dough.
  • Keep it covered with 1 cup of water in a bowl & keep aside.
  • After one hour squeeze the dough & take milk from the maida dough.
  • Then let it stay for 1hour.Now remove the water on the top of the maida milk.
  • Thick milk is there and add orange colour, elaichi powder and mix well.
  • Now boil water in a non stick kadia & add sugar in it make thick syrup.
  • Add maida milk into sugar syrup and stir continuously.
  • When it becomes thick like halwa add ghee stir well.
  • Until the ghee leaves from the halwa and turn of the heat.
  • Pour on a greased plate cut into cubes and garnish with cashews


Click Here for Full Recipe>>

Monday, June 13, 2011

Jaggery / Bellam Boondi

bellam boondi
                                             

Ingredients :

  • 2 cups Gram Flour / Besan
  • 2 cups Grated Jaggery
  • 1 pinch Elaichi Powder
  • Oil for deep fry
  • Water for batter & syrup

Procedure :

  • Mix the gram flour with water and make the batter
  • like thinner than bajji batter, without any lumps.
  • Heat oil in a wide pan & take the batter with a small 
  • cup and pour in the boondi ladle into the hot oil.
  • Deep fry them in light colour and keep aside.
  • Use and finish with the whole batter like this.
  • Now heat a cup of water & add jaggery in it.
  • Make a thick syrup like vundapakam.
  • Switch of the flame and add elachi & boondi in it.
  • Mix well and pour on a wide plate.


Click Here for Full Recipe>>

Karjuram / Dates Halwa

karjuram halwa                                       

Ingredients : 

  • 1 cup Dates
  • 3 cups Milk
  • 1 cup Sugar
  • 1 cup Water
  • 1 pinch Elachi
  • 2 tbsp Ghee
  • Cashews

Method :

  • Boil dates in equal quantity of water & milk (1cup milk+1cup water)
  • till it becomes soft.
  • Let it cool and grind it in to smooth paste.
  • In other pan boil remaining 2 cups of milk & now add the paste.
  • Stir it for few mins and add sugar, elachi powder and ghee.
  • Leave it for 5 to 10 mins to cook the karjuram paste is thick.
  • When the paste becoms thick leaves the pan, turn of the heat.
  • Transfer into a bowl & decorate with cashews.
 


Click Here for Full Recipe>>

Sunday, June 12, 2011

Chamadumpala (Taro root) Mudda Kura

                                 

chamadumpala mudda kuraIngredients :

  • 1/4 kg Chamadumpalu
  • 1 Pinch Turmeric powder
  • 1 tsp Red chilli powder
  • 1 tsp Tamarind pulp
  • Salt to taste

For Popu :

  • 1/4 tsp Mustard Seeds
  • 1/4 tsp Chana Dal
  • 1/4 tsp Urad Dal
  • 2 Red Chillies crocked
  • Curry leaves
  • 4 tsp oil

Preparation :

  • Wash and pressure cook chamadumpalu for 2 whistles.
  • Let it cool, drain the water and remove the skin & keep aside.
  • Now heat oil in a pan add popu, when they splutter add curry leaves.
  • Add tamarind pulp and cook 1 min, then add chamadumpalu & mix well.
  • Add turmeric, red chilli powder, salt and stir well.
  • Cover with a lid and cook for 5 mins on low flame.
  • After 5 mins Chamadupala mudda kura is ready.
  • Turn of the heat and transfer into a serving bowl.
  • Serve with steamed white rice and ghee.  
                                                  
Click Here for Full Recipe>>

Raw Mango Dal

mamidikaya pappu
                                                                                   

Ingredients :

  • 1 cup Raw mango pieces
  • 1 cup Toor Dal
  • 2 Green Chillies chopped
  • 1 pinch Turmeric Powder
  • 1/2 sp Red Chilli Powder
  • Salt to taste

For Seasoning :

  • 1/4 Mustard Seeds
  • 1/4 Cumin Seeds
  • 1/4 Urad Dal
  • 2 Red Chillies crocked
  • 1 pinch Inguva
  • 1sp Oil
  • Curry Leaves
  • Coriander Leaves

Method :

  • Wash and pressure cook toordal, mango pieces & green chillies in separate bowls
  • Let the cooker cool remove the lid and mix dal and mango pieces.
  • Heat oil in a pan add mustard seeds,cumin seeds & crocked red chillies.
  • When they splutter add curry leaves, dal mix,turmeric powder
  • salt, red chilli powder (if required) and inguva.
  • Let it cook for 2 to 3 mins & transfer into a serving bowl.
  • Garnish with coriander.Serve with rice or chapaties.




                                                         
Click Here for Full Recipe>>

Saturday, June 11, 2011

Brinjal Fry (Egg Plants)

vankaya vepudu
                                              

Ingredients :

  • 1/2 kg Brinjal
  • 1/2 sp Red Chilli Powder
  • 1 pinch Turmeric Powder
  • Salt to taste
  • 5 sp Oil
  • Curry Leaves

Preparation :

  • Wash and cut brinjal into small & thin pieces.
  • Apply salt and turmeric powder and keep aside.
  • After 5mins squeeze the water from brinjal pieces.
  • Now heat oil in a pan & add the brinjal pieces 
  • And fry in medium heat, keep checking in between.
  • After 10-15mins  when it done, add red chilli powder and curry leaves.
  • Stir well and fry for couple of mins and turn off the flame. 
  • The brinjal fry is ready to eat and transfer into a serving bowl.
  • Popu is not necessary to this fry. Serve along with sambar.


    
Click Here for Full Recipe>>

Friday, June 10, 2011

Kichadi With Pickles

pickles kichadi
                                                             

Ingredients :

  • 2 cups Cooked Rice
  • 1 tbsp Mango Avakai
  • 1 tbsp Raw Tamarind Pickle
  • 2 Onions chopped

for Popu :

  • 1/2 sp Mustard Seeds
  • 1/4 Urad Dal
  • 1/4 Cumin Seeds
  • 2 crocked Red Chillies
  • 2 tsp Oil

Method :

  • Take a bowl add cooked rice, pickles and mix well and keep aside.
  • Heat oil in a pan and add popu ingredients and fry.
  • When they splutter add onions, curry leaves and fry for 2-3 mins.
  • Now add the fried popu to the mixed rice & mix well.
  • Pickles kichadi is ready to eat. It is easy to prepare.
  • Its very tasty tiffen for morning and evening. 
Click Here for Full Recipe>>

Saturday, June 4, 2011

Amarnath(Totakura)Leaves pulusukura With Raw Mango

                                                     

Ingredients :

  • 2 cups Amarnath Leaves (Thotakura)
  • 1/4 cup Raw Mango Pieces
  • 2 Onion chopped
  • 2 Green Chillies chopped
  • 1 pinch Turmeric powder
  • 1/2 sp Red Chilli Powder
  • 1 sp Rice Flour (if required)
  • Salt to taste

 For Popu :

  • 1/4 tsp Mustard seeds
  • 1/4 tsp Chana Dal
  • 1/4 tsp Urad Dal
  • 1/4 tsp Cumin Seeds
  • 1 Red Chilli crocked
  • 2 tsp oil

Preparation :

  • Clean wash and chopped totakura leaves and keep aside.
  • Heat oil in a pan add popu ingredients  and fry for 1 min.
  • When they splutter add onions,curry leaves & green chillies.
  •  Fry 1min add mango pieces, chopped totakura  and mix well.
  • Add salt,turmeric powder & add some water stir well and cook with cover.
  • Cook for 10mins on low flame. After cook mash it.
  • If the curry is liquid add 1sp rice flour water & cook.
  • Transfer into a serving bowl, totakura pulusu kura is ready to serve.
  • Serve with Majjiga Mirapakayalu.

   
Click Here for Full Recipe>>

Friday, June 3, 2011

Pandu Mirapakaya Pickle (pachadi)


Ingredients :

  • 1 kg Pandu Mirapakayalu
  • 200 gr Tamarind
  • 200 gr Salt
  • 1 sp Turmeric Powder
  • 2 sp Methi Seeds
  • 2 sp Mustard Seeds

For Popu :

  • 2 sp Mustard Seeds
  • 3 Red Chillies (crocked)
  • 250 gr Oil

Method :

  • Clean fresh red chillies with a clean cloth and cut into pieces.
  • Now grind all the pieces along with salt & turmeric powder.
  • Clean and remove seeds from the tamarind.
  • Add to chilli paste and mix, let it soak for 2 or 3 days.
  • Roast methi seeds, mustard seeds and grind into a fine powder.
  • On third day the tamarind is soft again grind the chilli mix.
  • Add mustard powder, methi powder and stir well.
  • Heat oil in a pan add mustard seeds, let them splutter
  • Add crocked red chillies and turn of the stove.
  • Let it cool to room temperature then add to chilli pickle.
  • Store in a dry airtight container, this pickle will stay for 1 year.
  • serve with rice, idli, dosa.

Click Here for Full Recipe>>

Tomato Dal / Tomato Pappu

tomato pappu
                                                           

Ingredients :

  • 1 Cup Toor Dal 
  • 3 Tomatoes (cut pieces)
  • 2 Green Chillies (cut pieces)
  • 1 sp Tamarind pulp
  • 1pinch Turmaric Powder
  • 1/2 sp Red Chilli Powder
  • Salt to taste

For Popu :

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

Preparation :

  • Wash and pressure cook dal, tomato pieces & green chillies.
  • Let the cooker cool, remove the lid and mash it.
  • Heat 2sp oil in a pan add mustard seeds, cumin seeds & red chilli.
  • Then add inguva powder, tamarind pulp & turmaric powder.
  • Now add the mashed dal mix, red chilli powder & salt stir well.
  • Let it cook for 2 or 3 mins and transfer into a serving bowl.
  • Tomato pappu is ready to eat with rice or roties.  
Click Here for Full Recipe>>

Thursday, June 2, 2011

Curry leaves Powder / Karivepaku Podi

karivepaku podi
                                                   

Ingredients :

  • 1 Cup Curry Leaves
  • 2 tbsp Chana Dal
  • 2 tbsp Urad Dal
  • 2 tbsp Coriander Seeds
  • 1/2 sp Pepper
  • 2" Tamarind Flake
  • 5 Red Chillies
  • Salt to taste
  • 2 sp Oil        

Method :

  • Heat oil in a pan add chana dal, urad dal & fry for 5mins.
  • Next add coriander seeds, pepper, red chillies and fry.
  • Fry until the seeds are golden brown & remove from fire and keep aside.
  • In the same pan add curry leaves and fry them & let it cool for some time.
  • First grind the dals, coriander, pepper, salt & tamarid into powder.
  • Lastly add the curry leaves and grind into a coarse powder.
  • Store in an air tight container. Serve with white rice & ghee.
.
          
         
        
   

                                              
Click Here for Full Recipe>>

Wednesday, June 1, 2011

Beetroot with Onion fry



Ingredients :

  • 2 no Beetroot
  • 1 Onion chopped
  • 2 Green Chillies chopped
  • 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 :

  • Wash peel the beetroot and grate them.
  • Heat oil in a pan add popu ingredients and fry.
  • Add green chillies onions, curry leaves and fry 2 mins.
  • Then add grated beetroot and stir well.
  • Add turmeric powder, salt and sprinkle little water and mix.
  • Cover and cook on medium flame, after 5 mins remove the lid & mix well.
  • Fry for 2 mins without lid & transfer into a serving bowl.
  • Beetroot curry is ready to serve, serve with rice and roti.   
Click Here for Full Recipe>>

Appalu with mixed flour

Ingredients :

  • 1 cup Mixed Flour ( millet, milo, ragi, wheat )
  • 1 cup Water
  • 3/4 cup grated Jaggery 
  • 1 pinch Elaichi Powder 
  • 1 tsp Ghee
  • Oil for deep fry                     

Method :

  • Boil 1cup of water in a pan & add jaggery.
  • Once the jaggery dissolves into water, drain the syrup and again heat.
  • Boil Jaggery syrup  for 2 or 3 mins and remove from flame.
  • Add flour, elaichi powder and one spoon of ghee and mix well.
  • When its cool make a soft dough & make small balls.
  • Pat the ball to round shape like small puri.
  • Fry it in oil on medium flame until its brown in colour.
  • Take from the pan and serve hot or cold. Its very soft and tasty.         


Click Here for Full Recipe>>
Related Posts Plugin for WordPress, Blogger...