Chikkudukaya / Indian Broad Beans Coconut Curry

Ingredients :

• 1/4 kg Chikkudukayalu       
• 2 tbsp grated Coconut       
• 1 pinch Turmeric Powder    
• 1/2 sp Red Chilli Powder
• 1 sp Tamarind Pulp          
• Salt to taste

For Popu

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

Preparation

• Wash and tare chikkudukayalu each into 4 or 5 pieces.
• Cook the pieces in little water along with salt, turmeric and tamarind pulp.
• Heat oil in a pan add popu ingredients and fry for 2mins.
• When it done add curry leaves, cooked chikkudukayalau & stir well. Fry for 2 mins.
• Add red chilli powder, grated coconut and stir well, cover & cook with lid.
• After the curry gets well coated with coconut powder, continue to cook for 2 more mins on low flame.
• After 2mins remove the lid and transfer into a serving bowl.
• Chikkudukaya kobbari kura is ready to eat. Serve with steamed white rice.

     

Click Here for Full Recipe>>

Lemon Rice / Nimmakaya Pulihora

Ingredients:

• 2 cups Cooked Rice
• 1/4 sp Turmeric Powder
• 4 tsp Lime Juice
• 2 Green Chillies chopped
• 2 Red Chillies crocked
• 1 tsp Mustard Seeds
• 1/2 tsp Cumin Seeds
• 2 tsp Peanuts
• 1 pinch Inguva
• Curry leaves
• Coriander leaves
•  Salt to taste
• 3 tsp oil

Preparation:

• Take cooked rice in a bowl and keep aside.
• Heat oil in a khadai add mustard, cumin seeds, red chilies and fry for one min.
• Add peanuts and fry, then add curry leaves and green chillies.
• Add turmeric powder and stir well, once done add popu to cooked rice.
• Add lime juice along with salt to rice, and mix well.
• Garnish with coriander leaves. Lemon rice is ready to serve.

Click Here for Full Recipe>>

Roti With Mixed Flour

Ingredients :

• 1 cup Mixed Flour (millet, milo, ragi, wheat)
• 1 cup Wheat Flour
• 2 tsp Wheat Flour for dusting
• 2 tsp Ghee
• Salt to taste
• Warm Water

Preparation :

• Take mixed flour and wheat flour in a bowl mix with salt & warm water.
• Make a dough like chapati dough and keep aside.
• Divide the dough into small balls.
• Flattern one ball of dough with your hand.
• Rollout the ball into a thin round with help of rolling pin
• Heat a griddle when it hot cook roti on both sides.
• pressing don gently.
• When it cooked lightly spread ghee the first side only.
• Mixed flour roti is ready to eat.
• Eat with allam chutney or curd.

Click Here for Full Recipe>>

Variety Dibba Rotti / Idly Batter Cake



                                            

Ingredients :

• 4 cups Idly Batter (equal  to 8 idlys)
• 4 tsp Oil

Preparation :

• Heat oil in heavy bottomed khadai & pour idly batter.
• Put a tumbler in the middle of the batter with water.
• See below picture, cover with lid, cook on low flame.
• After 10 mins see the batter, when it cook turn of heat & cover one min.
• Later remove the glass & transfer into a  serving plate.
• Eat with any chutney or powder.

                                             Putting a glass pic

                                         

                                                  After Cooked

Click Here for Full Recipe>>

Carrot Fry

                                             

Ingrediants :

• 1/4 kg Carrot
• 1 big Onion sliced 
• 2 Green Chillies slitted
• 1 pinch Turmeric Powder
• Salt to taste

For Seasoning :

• 1/2 tsp Mustard seeds
• 1/2 tsp Chana dal
• 1/2 tsp Urad dal
• 1 Red chilli cracked
• 1 tbsp Oil
• Curry leaves

Preparation :

• Wash carrot, peel the skin and grate it.
• Now heat oil in pan add popu for fry.
• When they splutter add green chillies, onion and curry leaves fry for 2 mins.
• Then add grated carrot, turmeric powder,salt & sprinkle little water and stir well.
• Cook on low flame and cover with lid.
• After 5 mins remove the lid and stir well.
• Fry two mins with out lid.
• Transfer into a serving bowl.
• Carrot with onion fry is ready to eat.
• It's very tasty for rice or roties.   

Click Here for Full Recipe>>

Stuffed Vegetable Idly

                                               

                                                  Stuffed Idly pieces                                                

Ingredients :

•  2 cups Idly Batter

 For Stuffing :

• 1 Carrot
• 2 Potatoes
• 4 Beans
• 2 Green Chillies chopped
• 1 Onion chopped
• Curry Leaves
• Coriander Leaves
• 1 pinch Turmeric Powder
• 1/2 tsp Red Chilli Powder
• 1 sp Coriander Powder
• Salt to taste
• 1/2 tsp Mustard Seeds
• 1/2 tsp Urad Dal
• 1/2 tsp Chana Dal
• 1 Red Chilli crocked
• 2 tsp Oil

Method for curry :

• Wash and cut vegatables into small pieces & cook.
• Heat oil in a pan add popu, when they splutter add curry leaves onion  and green chilli pieces .
• Fry for 1 mint & sprinkle little water stir well and cover it cook for 2mints on low flame
• Then add cooked vegetables,turmeric,red chilli, coriander powders and salt.
• Mash the curry and cook for 5 mins on low flame with lid.
• After 5 mins turn off the heat and mix with coriander leaves.

Preparation of Stuffed Idly :

• Take a steel bowl and apply oil and pour 1/4 leavel idly batter.
• Spread the curry on the batter slightly.
• Next add idly battar on the curry.
• Cook them for 12 or 15 mins in pressure/ idly cooker.
• After 15 mins remove the idly from the bowl.
• Eat with coconut or peanut chutney. 
• See the below pic.Just for your idea.  

Click Here for Full Recipe>>

Chamadumpala / Taro Root Fry

                                         

Ingredients :

• 1/2 kg Chamadumpalu
• 1 pinch Turmeric powder
• 1 tsp Red chilli powder
• Salt to taste
• Curry leaves
• Coriander leaves
• 5 tbsp Oil

Preparation :

• Wash and pressure cook chamadumpalu up to 2 whistles.
• When it cool drain the water and remove the skin & cut into pieces.
• Heat oil in a frying pan add cooked chamadumpalu.
• Add turmeric powder and fry on low flame when it becomes crisp.
• Add salt and redchilli powder and stir well.
• Finally add curry & coriander leaves fry for 1/2 min.
• Turn of heat and transfer into a serving bowl.
• Eat with white rice and sambar. 

Click Here for Full Recipe>>

Bottle Gourd (Sorakaya) Laddu Microwave Recipe

                                              

Ingredients :

• 2 cups Sorakaya Pieces
• 2 cups Sugar
• 4 tsp Milk Powder
• 4 tsp Ghee
• 1 pinch Elachi Powder

Preparation :

• Wash and peel the bottle gourd and cut into small pieces.
• And also grind into a smooth paste & strain in the juice filter and keep aside.
• After 10 mins take a microwave safe bowl add ghee & bottle gourd paste.
• Set the time for 3 mins and keep checking in between.
• The raw smell goes add sugar set again 5mins for cooking.
• Stirring between time to time,after 5 mins take away from the oven.
• Then add milk powder, elachi powder and stir well with out lumps .
• Again keep it 4 mins, keep mixing in beetwen.
• After 4 or 5 mins switch of the plug.Allow it stand for 2 or 3 mins.
• When it cool take small portaion of the dough & and shape into ball.
• Sorakaya laddulu is ready to eat. 

Click Here for Full Recipe>>

Masala Rice With Carrot & Beans

                                                      

Ingredients :

• 1 cup Cooked Rice
• 1 Carrot
• 5 Beans
• 1 pinch Turmeric Powder
• 1/2 tsp Cumin Seeds
• 1 Red Chilli crocked
• 2 sp Peanuts
• Salt to taste
• 2 tsp Masala Bath Powder
• 4 tsp Oil
• Curry leaves
• Coriander leaves

Preparation :

• Wash and peel carrot into small pieces
• Beans also cut into small pieces.
• Pressure cook carrot, beans and add 1 pinch of salt.
• After remove the lid drain the pieces & keep aside.
• Heat oil in a pan add cumin seeds, red chilli & pallilu fry for 1 min.
• Add turmeric powder, curry leaves and fry for 1min.
• Then add cooked rice, vegetables, masala bath powder, salt and stir well.
• Fry for 2 or 3 mins on low flame with  out lid.
• Turn of heat and transfer into a serving bowl.
• Garnish with coriander leaves. Eat with curd or chips.

Note : See my previous posting for 'Masala Curry Powder'.

     

Click Here for Full Recipe>>

Beans Masala Curry

                                               

Ingredients :

• 1/4 kg Beans
• 2 Onion chopped
• 2 Tomatoes chopped
• 2 tsp Grated Coconut
• 2 Green Chillies
• 1/2 tsp Popi seeds
• 1/2 tsp Ginger Garlic paste
• 1/2 tsp Red Chilli powder
• 1 pinch Tumeric powder
• Salt to taste

For Popu :

• 1/2 tsp Mustard seeds
• 1/2 tsp Chana dal
• 1/2 tsp Urad dal
• 1 Red Chilli crocked
• Curry leaves
• 2 tsp Oil

Method :

• Wash and cut beans into small pieces and cook with salt & keep aside.
• Grind ginger garlic paste, coconut and gasagasalu into fine paste.
• Heat oil in a pan add mustard seeds, chana dal, urad dal and red chilli pieces.
• When they splutter add curry leaves, onion and green chilli pieces & stir well.
• Fry for 2 or 3 mins add tomato pieces, ground paste & turmeric powder.
• Fry on low flame until the raw smell goes.
• Add cooked beans, red chilli powder and add little water & stir well.
• Cook 4 or 5 mins on low flame until the water absorbs.
• Turn of the heat & transfer into a seving bowl.
• Beans masala curry is ready to eat.
• Eat with roti or rice.

Click Here for Full Recipe>>

Nimmakaya Pappu / Lemon Dal

                                           

Ingredients :

• 1 cup Toor dal
• 1 pinch Turmeric powder
• 3 Green chillies cut into pieces
• 2 sp Lime juice
• Salt to taste

For Popu :

• 1/2 tsp Mustard seeds
• 1/2 tsp Urad dal
• 1 Red chilli crocked
• few Curry leaves
• 2 tsp Oil

Preparation :

• Wash and presure cook toor dal up to 3 whistle.
• When it cool remove the lid and keep aside.
• Heat oil in a pan add mustard seeds, urad dal & red chilli pieces.
• When they splutter add curry leaves & green chillies fry for 1 min.
• Later add dal, salt and turmeric powder & stir well.
• Cook for 2 mins on low. Don't add lime juice while cooking.
• After two minutes turn of heat.Then add lime juice.
• Transfer in to a serving bowl. Eat with white rice or roties.

Click Here for Full Recipe>>

Mango (Totapuri) Sambar

                                               

Ingredients :

• 1 Mango
• 1 cup Toor dal
• Tamarind lemon size
• 1 pinch Turmeric powder
• 1 sp Red chilli powder
• 2 Green chillies
• 1 sp Sambar powder
• 1 pinch Inguva
• Salt

 For Popu :

• 1/2 sp Mustard seeds
• 1/2 sp Cumin seeds
• 1 Red chilli crocked
• Curry leaves
• 2 sp Oil

Preparation :

• Clean and soak tamarind in water and keep it aside.
• Wash mango and cut into big pieces.
• Pressure cook toor dal up to 3 whistles, turn of the heat.
• When it cool remove the lid & mash it.
• Heat oil in a pan add mustard, cumin seeds & red chili pieces.
• It gets fry add curry leaves, green chillies & mango pieces.
• Next add two cups of tamarind water and salt.
• Add turmeric powder, red chilli powder, cook for 5 mins on medium flame.
• Add mashed dal and sambar powder, inguva and stir well.
• Cook for 8 mins on low flame turn of heat.
• Transfer in to a serving bowl. Eat with steemed white rice & ghee. 

                                               Antu Mamidikaya(Totapuri)

Click Here for Full Recipe>>

Cracked Wheat Sweet Pongal / Godhuma Rava Bellam Pongali

                                             

Ingredients :

• 1 cup Cracked Wheat / Goduma Rava
• 2 cups grated Jaggery
• 3 cups Milk
• 2 cups Water
• 1 pinch Elachi Powder
• few Cashews
• 2 tbsp Ghee

Method :

• Heat 1tbsp ghee in a khadai and fry the cashew nuts keep them aside.
• Then add goduma ravva and fry on low flame until it comes good aroma.
• Pressure cook ravva, milk & 1cup water upto 3 whistles & keep it aside.
• After cool remove the lid and mash it.
• Take another bowl add jaggery and 1cup of water & make thick syrup.
• Next add cooked ravva to jaggery syrup and mix well.
• Add elachi powder, ghee and cook for 2 mins on low flame.
• Turn of heat & transfer into a serving bowl.
• Garnish with cashew pieces and serve.

Click Here for Full Recipe>>

Sambar Powder / Pulusu Podi

                                              

Ingredients :

• 1/2 cup Chana Dal
• 1/4 cup Urad Dal
• 1 cup Coriander Seeds
• 1/2 tsp Pepper Seeds
• 2 tsp Methi Seeds
• 1/2 tsp Mustard Seeds
• 1/2 tsp Cumin Seeds

Preparation :

• Dry roast above all ingredients, until they become golden brown in color.
• Transfer to a plate and let it cool for some time.
• Once done ground them into a fine powder and store in a airtight container.

Click Here for Full Recipe>>

Amaranath Stems Curry / Totakura Kadala Kura

                                            

Ingredients :

• 3 Totakura Kadalu
• 1 sp Tamarind Pulp
• 1 pinch Turmeric Powder
• 1 sp Red Chilli Powder
• 1 sp Jaggery (if required)
• Salt to taste

For Popu :

• 1/4 tsp Mustard Seeds
• 1/4 tsp Urad Dal
• 1/4 tsp Chana  Dal
• 1crocked Red Chilly
• Curry leaves
• 2 tsp Oil

Preparation :

• Wash and peel the stems and cut into small pieces.
• Cook along with turmeric powder and salt.
• After cook drain the water and keep aside.
• Heat oil in a fring pan add popu.
• When they splutter add curry leaves, tamarind pulp & jaggery.
• Cook for two minutes on low flame.
• Then add drained stems & red chilli powder stir well. 
• And cook it on low flame with cover.
• After 2mins turn of heat & trasfer into a serving bowl. 

Click Here for Full Recipe>>

Bottle Gourd Halwa / Sorkaya Halwa

                                           

Ingredients :

• 1 cup grated Bottle Gourd
• 2 cups Milk
• 1 cup Sugar
• 4 tbsp Ghee
• few Cashews
• 1 pinch Elaichi Powder

Method :

• Heat 2 tbsp ghee in a pan & fry the cashews and keep them aside.
• And add the grated bottle gourd in the same pan .
• Fry it until the raw smell goes, stir continuously.
• Add milk and cook it, once the bottle gourd becomes soft.
• Then add sugar,elaichi powder and mix well. 
• Cook it for 7 or 8 mins on medium flame. 
• When the halwa becomes thick add remaing ghee and stir well.
• Pour on a greased plate and garnish with cashews.

Click Here for Full Recipe>>

Curry Leaves Rice / Karivepaku Annam

                                           

Ingredients :

• 2 cups Cooked Rice
• 1 cup Curry Leaves
• 1 tsp Chana Dal
• 1 tsp Urad Dal
• 1/2 tsp Coriander Seeds
• 5 or 6 Peppar Corns
• 2 Red Chillies
• 1/2 inch Tamarind
• 1 pinch Turmeric Powder
• 1/2 tsp Mustard Seeds
• 1 tsp Ground Nuts
• 1 crocked Red Chilly
• Salt to taste
• 4 tsp Oil

Method :

• Take cooked rice in a bowl and keep it aside.
• Heat a khadai and add 1tsp oil.
• Add chana, urad dals, coriander seeds, pepper & red chillies .
• Fry them on a low flame when they become light brown colour add
• curry leaves & fry it until crispy. Take them away.
• When cooled add tamarind and grind into a fine powder.
• Heat oil in a frying pan add mustard seeds,urad dal, pallilu & red chilli
• Fry them for 2 mins add curry leaves and turmeric powder stir well.
• Finally add rice to popu along with curry leaves powder and salt mix well.
• Fry for 2 mins on flame and stirwell,turn of the heat.
• Tranfer in to a serving bowl, eat with curd or chutney.

Click Here for Full Recipe>>

Masala Curry Powder

                                           

Ingredients :

• 1/2 cup Chana Dal
• 1/2 cup Urad Dal
• 2 sp Coriander Seeds
• 2 sp grated Coconut
• 5 Red Chillies
• 1 inch Cinnamon
• 4 Cardamom
• 5 Cloves
• 2 tsp Oil

Method :

• Heat oil in a frying pan add chana dal, urad dal, coriander seeds & fry them for 5 mins.
• Add cloves, Cinnamon & Cardamom and fry them on low flame until it turns gloden brown in colour.
• Same pan fry red chillies and keep aside.
• When they cool grind all ingredients into a fine powder.
• Store in a air tight container, add this powder for masala curries.

Click Here for Full Recipe>>

Jonna Pelala pindi (Jowar) Laddus & Rosted chanadal Podi

These two recipes are Tholi Ekadasi  special. Tholi Ekadasi means the first Ekadasi in telugu.
Sayana ekadasi is also called Pradhama ekadasi. Lord Vishnu goes to yoganidra on Adi Seshu.
It also called Sesha Sayana Eakadasi. Devoties fasting on that day .These items can be prepared for nivedana.

                                               

Ingredients :

• 1 cup Pelapindi
• 1/4 cup grated Cococnut
• 1 cup grated Jaggery
• 1 pinch Elachi powder
• few Ground nuts
• 2 tbsp Ghee

Method :

• Fry ground nuts and remove the skin & grind one time.(Switch on & off).
• Take a mixe jar add pelapindi, coconut powder, jaggery, elachi and grind.
• Heat ghee in a frying pan add ground powder, palli pieces & mix with hand.
• Take small portions of the mixture and shape into ball.
• Pelapindi laddus are ready to eat.

                                             

Ingredients :

• 1/2 cup Rosted Chana Dal
• 1/2 cup Sesame Seeds
• 1/4 cup grated Coconut
• 1 cup grated Jaggery
• 1 pinch Elaichi Powder

Preparation :

• Dry roast seesame seeds on low flame until it turns light gloden brown in color.
• Turn of the heat and keep aside.
• When it cool grind all ingredients into a fine powder.
• Take from the jar into a serving bowl.
• Veyinchina sanaga pappu podi is ready for nivedana.

Click Here for Full Recipe>>

Semiya Upma Microwave Recipe

                                     

Ingredients :

• 1 cup Rosted Semiya
• 2 cups Water
• 1 Onion chopped
• 1 Green Chilli chopped
• 1 Tomato chopped
• Salt to taste

For Popu :

• 1 Red Chilli crocked
• 1/4 sp Mustard Seeds
• 1/4 sp Chana Dal / Senaga pappu
• 1/4 sp Urad Dal / Mina pappu
• 1 sp Ground nuts /Pallilu
• Curry leaves
• 2 tsp Oil

Method :

• Take a Microwave safe bowl add oil and popu, set the time for 1min.
• Take the bowl out add green chillies,onions & curry leaves stir and set time for 1min.
• Onions are transparent add tomatoes and stir, set the time for 30sec.
• After 30sec add semiya,water and salt,again set the time 4mins for cook.
• Checking regular intervels.After 4mins switch of the plug and cover it.
• Allow it stand for 2 or 3 mins.Next take away from the oven
• Then transfer into a serving bowl.Semiya upma is ready to eat.

Click Here for Full Recipe>>

Kichadi

                                             

Ingredients :

• 1 cup Rice
• 1/2 cup Moong Dal
• 1 Onion chopped
• 1 Tomato chopped
• 1 Green Chillies chopped
• 1/2 sp Ginger Garlic Paste
• 1 pinch Turmeric Powder
• 4 Cloves / Lavangalu
• 3 Cardamom / Yelakulu
• 1 Inch Cinnamon / Dalchini
• 2 cups Water
• Curry leaves
• Coriander leaves
• 4 tsp Oil
• Salt to taste

Preparation :

• Wash rice and moong dal in a cooker bowl and keep it aside.
• Heat a khadai with oil add cloves, cardamom and dalchini fry for 1 minute.
• Add onions, green chillies and curry leaves stir well and fry it.
• Add ginger garlic paste & fry for 2 mins on low flame
• Next add tomato pieces to cook .
• Finally add this popu to socked rice & dal bowl.
• Add salt, turmeric powder and mix well.
• Pressure cook up to 3 whistles and stand on low flame for 1min.
• After 1 minute turn of the heat. If it cool remove the lid & mix well.
• Transfer into a serving bowl, garnish with coriander leaves.
• Rice & moong dal kichadi is ready to serve, serve with green chilli chutney.

Click Here for Full Recipe>>

Rice with Groundnuts (pallilu)

                                                      

Ingredients :

• 1 cup Cooked Rice
• 4 tsp Ground nuts / Peanuts
• 1/4 tsp Mustard Seeds
• 1/4 tsp Chana Dal (sanagabedalu)
• 1/4 tsp Urad Dal (minapappu)
• 1 Green Chilli crocked
• 1 Red Chilli crocked
• Curry leaves
• 2 tsp Ghee / Oil
• Salt to taste

Preparation :

• Heat ghee in a khadai add chana dal, mastard seeds, urad dal and red chilli..
• Fry 1min and add ground nuts stir well on low flame.
• When they become slightly golden brown in color.
• Add curry leaves and turn of the flame.
• Add this popu to the rice with enough salt and mix well
• Serve with tamarind chutney or pappula podi.

Click Here for Full Recipe>>

Yellow Cucumber Curry / Dosakaya Kura

                                                 

Ingredients :

• 1 small Yellow Cucumber / Dosakaya
• 1 Onion  chopped
• 1 Green Chilli chopped
• 1 Red Chilli crocked
• 1 pinch Turmeric Powder
• 1/2 tsp Red Chilli Powder

For Popu :

• 1/4 tsp Mustard seeds
• 1/4 tsp Chana dal
• 1/4 tsp Uradal
• Curry leaves
• 2sp Oil
• Salt

Method :

• Wash and peel dosakaya and cut into half & check seeds and flesh.
• Heat oil in a pan add mustard, chana dal, uradal, red chilli & fry.
• When they splutter add onion pieces, curry leaves and stir.
• When the onions are tender add dosakaya pieces, cook on medium heat.
• Add salt, turmeric powder and sprinkle little quantity of water and stir well.
• Cover and cook for some time, stir now and then.
• Cook until the pieces are soft add red chilli powder & stir well.
• Cook for 1 min on low flame with out lid.
• Turn off the flame and transfer into a serving bowl.
• Serve with hot rice and ghee.

  

Click Here for Full Recipe>>

Coconut Purnalu / Kobbari Burelu

                                               

Ingredients :

• 2 cups Grated Coconut
• 3 cups Grated  Jaggery
• 1 pinch Elaichi
• Oil for deep fry

For Batter

• 1 cup Uradal
• 1 cup Rice
• 1 pinch Salt

Method :

• Sock rice and urad dal and make a paste like dosa batter add  little salt.
• Take a microwave safe bowl add grated jaggery, coconut & elaichi and mix well.
• Set the time for 3 mins, keep checking in between and stir well.
• And again set the time for 4 mins, mix well & plug off.
• Leave the bowl in the oven for 1 minute.
• Take the bowl out and make small size balls.
• Heat a pan with enough oil for deep fry.
• Dip the balls in the paste and fry them in oil like golden brown.
• Take them on to a paper towel to drain excess oil.
• Kobbari purnalu are ready to eat.



Click Here for Full Recipe>>

Upma With Semolina / Suji

                                                   

Ingredients :

• 1 cup Bombay Rava
• 1 Onion chopped
• 1 Green Chilli chopped
• 3 cups Water
• 5 tsp Oil
• 1 tsp Ghee
• Salt

For Popu :

• 1/2 tsp Mustard Seeds
• 1/2 tsp Chana Dal
• 1/2 tsp Urad Dal
• 1 Red Chilli crocked
• Curry Leaves

Method :

• Heat oil in a pan add mustard seeds, chana dal, uradal & crocked red chilli.
• When they fry add chopped onions, green chillies, curry leaves and stir well.
• Fry for two minutes then add 3 cups of water and salt.
• Once the water starts boiling pour suji  & 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 of heat and let it leave for two mins with cover.
• Transfer into a serving bowl. Serve upma with chutney powder and ghee.

Click Here for Full Recipe>>

Chutney Powder

                                                         

Ingredients :

• 1 Cup Chana Dal
• 1 Cup Urad Dal
• 2 tsp Coriander Seeds
• 5 tsp dry grated Coconut
• 10 Red Chillies
• 2 inches Tamarind flake
• 1/2 tsp Sugar
• 2 tsp Oil
• Salt to taste

Preparation :

• Heat 1tsp oil in a frying pan add chana dal, urad dal & coriander seeds.
• Fry them on a low flame until it turns golden brown in colour.
• Then transfer into a plate and allow it cool.
• Add 1tsp oil in the same pan fry red chillies and keep aside.
• When it cool add salt, sugar, tamarind, coconut and grind into a fine powder.
• Its very tasty powder for all tiffen items and rice with ghee.

Click Here for Full Recipe>>

Egg Plant Sabzi / Brinjal Baji

                                                       

Ingredients :

• 6 nos Brinjals / Vankayalu
• 1/2 tsp Red Chilli Powder
• 1 pinch Turmeric Powder
• 1/2 tsp Mustard Seeds
• 1/2 tsp Chana Dal
• 1/2 tsp Urad Dal
• 1 crocked Red Chilli
• 4 tsp Oil
• Salt to taste
• Curry leaves

Method :

• Wash and cut the stems of brinjals.
• Heat a khadai add 2 sp of oil fry them for a while and cover the khadai with a plate.
• But stir it frequently.If it soft remove from the flame and cool.
• Then remove the skin and keep the pulp in a bowl.
• Add red chilli powder,salt, turmeric powder & mash it.
• Next heat a pan and put 2sp oil add popu .
• When they splutter add curry leaves & turn of heat.
• Add the fried popu to brinjal sabzi and mix well.
• Serve with steemed white rice.

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Idly Chat / Masala Idly

                                                           

Ingredients :

• few Button Idlies or Idly pieces
• 1 cup Peas
• 1 Onion chopped
• 1 Tomato chopped
• 2 Green Chillies chopped
• 1/2 tsp Garam masala
• 1/2 tsp Cumin Powder
• 1/2 tsp Coriander Powder
• 1/2 tsp Ginger Garlic Paste
• 1 pinch Turmeric Powder
• Red Chilli Powder (if required )
• 1 Lemon cut in to pieces
• Coriander leaves

Preparation :

• Soak 1 cup peas over night and cook them.
• Grind 1/4 cup peas like paste and keep aside.
• Heat oil in pan add chapped onions & green chillies fry for 2 mins.
• Add tomato pieces and ginger garlic paste and fry for 2 mins.
• Add corinder,cumin & garam masala powders and mix well.
• Add two cups of water and add remaing peas into fried mixure cook for some time.
• Then add peas paste, salt ,turmeric powder and mix well. 
• Cook for 2 mins on low flame, lastly add  button idlies stir slightly.
• Cook 1 more minute and turn of the heat and transfer into a serving bowl.
• Garnish with corinder leaves, lemon and onion pieces.
• Idly chat is ready to eat. 

                

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Rava sunnudalu ( Semolina )

                                                       

Ingredients :

• 2 cups Suji / Bombai rava 
• 11/2 cup Sugar
• 1 pinch Elachi Powder
• 1/4 cup Ghee

Preparation :

• Heat 1tsp ghee in a frying pan add suji and fry on a low flame until it gives good aroma .
• Turn off heat and transfer to a plate and allow it to cool down.
• Later grind the fried suji into a fine powder.
• Sugar and elachi also grind into a fine powder.
• Take a bowl add suji powder, sugar powder & mix well.
• Heat remaining ghee and add suji mix and stir well.
• Mix well with hand & take small portion of the mixture & shape into ball.
• This laddus are verity and mouth watering.  

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Putnala podi / Roasted Chana Dal Powder

Ingredients :

• 1 cup Chutney Dal
• 1 tsp Cumin Seeds
• 1 tsp Red Chilli Powder
• 2 tsp dry grated Coconut
• 6 Garlic Cloves 
• Salt to taste

Method :

• Take all the ingredients in a mixie jar and grind  into a fine powder.
• Remove from the jar and store in a airtight container.
• Serve with dosa or steamed white rice and ghee.

     

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