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Friday, September 30, 2011

Sri Matha Annapurna Devi


Goddess Matha Annapurna Devi is worshipped as the Goddess of fourth day during Durga Navaratri Puja. Annapurna Matha is worshipped as one of the Navadurga forms or manifestations during Durga Navaratri Puja.

Goddess Annapurna Matha is the Hindu Goddess of food and cooking. Annapurna is empowered with the ability to supply food to an unlimited amount of people. Annapurna means in sanskrit 'Anna' means food and 'Purna' means complete. So, Annapurna signifies the fullest food. Food is one of the basic necessities of life, that we say "Annam Para Brahma Swarupam". Food is God. Annapurna is an incarnation of Parvathi, the consort of Lord Shiva. She is depicted with a jeweled vessel containing food in one hand and a spoon in the other to distribute the food to her devotees.

According to Hindu legend Shiva told Parvathi, his wife that the material world is nothing, but "Maya" or "Illusion". Devi was quite upset with the casual opinion  of Shiva had about food. She wanted Shiva to realize the value of nourishment and thus disppeared to prove her point.Since then there was no food to be found and all the beings including the Devas, Manavas and Asuras were suffering from hunger. Time too stood still. Even the saints cried "Spirituality can't be appreciate on an empty stomch".

Seeing this, the very kind Devi Parvathi manifested her self as Matha Annapurna and set up a kitchen in Varanasi. Shiva ran to her with the other very hungry beings and accepted that the material world can't be dismissed off, so easily as a Mereillusion. Devi smiled and fed Shiva and everyone else. Since, then Devi Parvathi is worshipped as Matha Annapurna Devi. Her idol is always the ever smiling, peaceful Goddess with a bowl and laddle ready to dole out nourishment and food for her children. She is often seen giving food to her husband Shiva. Shiva is seen Begging with skull begging bowl as  Annapurna doles to her lover Shiva.

Sri Matha Annapurna Astakam composed by Adi Sankaracharya is devoted to this Goddess of Hindu religion.

Annapurna Gayatri Mantra 

"Om Bhagwatye Vidmahe
Maheshwarye Dheemahi
Tanna Annapurna Prachodayat". 

 
                          Today Goddess Annapurneswari Devi Naivedyam
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Sri MahaLakshmi Devi


The Third day of the Dasara festival is dedicated to Sri MahaLakshmi Devi. Sri MahaLakshmi is such a special Goddess. She is a magical and practical. She is a living Goddess. She brings a sense of greater fortune in the darkest moments. MahaLakshmi is commonly under stood to represent Goddess Lakshmi. Once who governs prosperity, happiness, beauty and love.While MahaLakshmi has all of these qualities.Wealth includes nobel values of life, power of mind and in intellect. She is seen in two forms. Bhudevi and Sridevi. Bhudevi is the representation and totality of the material world or energy. Sridevi is the spiritual world or energy. Most people are mistaken that they are separate beings, although they are one. Lakshmi is the power of Lord Vishnu.

Goddess MahaLakshmi is identified as as a deity of beauty, good luck, power, wealth and abundance. She is worshipped on Navaratri and Depawali. Lakshmi is a Goddess who brings all good things to light and to life. Goddess Lakshmi likes neatness and cleanliness. Hindu Goddess Lakshmi not only bestows wealth and all sorts of material prosperity, but also imparts divine wisdom to all her devotees, she is 'Vidya Shakti'.

Lakshmi, like many Hindu deity, is often pictured as a beautiful Indian woman, with big dark eyes and with four arms and clad in sari, in a form that is very feminine and full. She sits or stands on her lotus pink throne. She usually has two lotuses in her back hands, her two front arms offer blessing to her devotees.Lakshmi exists in a dimension far beyond our human struggles and sadness. From where she sits on her sacred lotus, she can guide us to greater fortune, deeper love relation ships and more joy. Because, she is also considered a Great Mother Devi, she can guide us from the darkness, into the light.

Friday are cosidered auspicious for Lakshmi Puja. She is always accompanied by elephants throwing water on her as a mark of respect. She is also many times seen riding an owl, who is her main Vahana. Daily chanting Lakshmi Gayatri for good prosperity. Do it with whole hearted love on the Goddess. The powerful Lakshmi Gaytri Mantra is ....

"Om MahaLakshmyai Cha Vidmahe,
Vishnu Patnyai Cha Dhimahi,
Tanno Lakshmi Cha Prachodayt".

May Goddess MahaLakshmi Bless All its Viewers.


                                       Today MahaLakshmi Devi Naivedyam
        
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Thursday, September 29, 2011

Sri Gayatri Devi



Goddess Gayatri Devi is the Goddess to be worshipped during the second day of Durga Navaratri. Sri Gayatri Devi is known by various names such as Veda Matha and Trilokajanani. Gayatri Devi is an incarination of Saraswathi Devi. Saraswathi Devi presented the Chatur Vedas to man kind. Goddess Gayatri is also worshipped as the Hindu Trimurti. Some also consider her to be the mother of all Gods and the culmination of Lakshmi, Parvathi and Saraswathi.

Gayatri is seated on red lotus, signifying wealth. She having five faces, ten hands and three legs. The five represent Knowledge, Layyam, Rithi, Sristi, and Siddi. The ten eyes looking in the eigtht directions plus the earth and sky. Ten hands carries Shankh, Chakra, Kamala, Goad and Rudrakshmala, two hands are in Abhaya and Dhyan Mudra, and also Weapons. Gayatri Devi legs are represent three worlds, first for earth, second for heaven and third for suvaloka.

Chanting of the Gayatri Mantra purifies the mind and confers devotion, and wisdome. Young men must necessarily chant the Gayatri Mantra. Gayatri is the reliever of all diseases. Gayatri is the fulfiller of all desires. Gayatri is the bestower of all that is beneficial. If the Mantra chanting various kinds of powers will merge in one. 

"Aum Bhoor Bhuwah Swaha, Tat Savitur Varenyam,
Bhargo Devasya Dheemahi, Dhiyo Yonaha Prachodayat"   

                               Today Goddess Gayatri Devi Nivedana 
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Wednesday, September 28, 2011

Sri Bala Tripura Sundari Devi



The first day of the Dasara festival is dedicate to Sri Bala Tripura Sundari Devi. She is one of the avataras of Durga Devi. Bala Tripura Sundari Devi is the child form of Lalitha Tripura Sundari Devi. She is worshipped as a nine years old female child deity, who will fulfill  all your desires in life. She has four hands, she holds a beads and a book in her two upper hands, the lower hands are in Abhaya and Dhyan Mudra. She is red complexion and wears red clothes, she treats all her devotees with same love and care. Once you are a faithful devotee of Bala, she will forever take care of you, bless you for your hard work and faith in her.     

                             Today's nivedana of Bala Tripura Sundari Devi

                                     Alankarala samanulu

To day  is a special significance of a female child deity. So, we invite 5 years old child  and present Alankarala Samanu and cloth for frock to her.
                                             
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Tuesday, September 27, 2011

Nine Days Alankaras & Naivedyams of Navaratri


The First Day : Aswayuja shukla Padyami, Wednesday

The first day is dedicated to the Goddess Durga is called 'Sri Bala Tripura Sundari Devi'.
Her nivedyams are Chalividi ( Rice+ Jaggery), Panakam (Jaggery water), Vadapappu (Soaked Moog dal), Pulagam (katte pongali).

The Second Day : Aswayuja shukla Vidiya, Tadiya, Thursday

The second  day is dedicated to the Goddess Durga is called 'Sri Gayatri Devi'
Her nivedyams are Pulihora, Bellam pongali.

The Third Day : Aswayuja shukla Chavithi, Friday

The third day is dedicated to the Goddess Durga is called 'Sri MahaLakshmi Devi'.
Her nivedyams are Coconut rice, Pesara purnalu.

The Fourth Day : Aswayuja shukla Panchami, saturday

The fourth day is dedicated to the Goddess Durga is called 'Sri Annapurna Devi'.
Her nivedyams are Allam garelu( with out whole), Curd rice (perugannam).

The Fifth day : Aswayuja shukla Shasti, Sunday

The fifth day is dedicated to the Goddess Durga is called 'Sri Lalitha Tripura Sundari  Devi'.
Her nivedyams are Panakam,Vadapappu, Ravva kesari.

The Sixth day : Aswayuja shukla Saptami, Monday

The sixth day is dedicated to the Goddess Durga is called 'Sri Saraswathi Devi'.
Her nivedyams are Chickpeas(Sanagalu), Sakhannam(Kichadi with vegetables)

The Seventh day : Aswayuja shukla Ashatami, Tuesday

The seventh day is dedicated to the Goddess Durga is called 'Sri Durga Devi'.
Her nivedyams are Chakkara pongali, Vadalu.

The Eigth day : Aswayuja shukla Navami, Wednesday

The eigth day is dedicated to the Goddess Durga is called 'Sri Mahishasuramardini'.
Her nivedyams are Pulihor, Pakam garelu, Bellam pongali, Garelu.

The Ninth day : Aswayuja shukla Dasami, Thrusday

The ninth day is dedicated to the Goddess Durga is called 'Sri Raja Rajeswari Devi'.
Her nivedyams are Chitrannam, Sweet boondi (laddu), Chakkarapongali.


Sree Durgadevyey Namaha  
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Monday, September 26, 2011

Sharad Navartri Festival

Sree Durgadevyey Namaha

Navaratri, the festival of nine nights and is dedicated to Goddess Durga and her nine forms. The word Navaratri litterally means nine nights, nava means nine and ratri means nights. The nine days have great religious signficance as Goddess Durga, the divine mother had destroyed the evil force during this period. The nine days Navaratri festival is held twice a year, once in the month of Chaitra (Mar-Apl) as Vasanta Navaratri and then in Aswayuja (Sept- oct) as Durga Navaratri.According to Hindu calender, Navaratri is observed on the first day of the Shukla Paksha in the month of Aswayuja. In 2011 the dates of Navaratri starts in this september 28th and the date of Mahanavami is October 5th. The nine days long Navaratri festival will be celebrated from Sept 28th to Oct 5th in this year. This Maha Navaratri celebrates Durga's destruction of the Mahishasura buffalo demon. Durga devi is also known as Mahishasuramardini after this event- destroyer of the Mahishasura (Demon). 

Navaratri is divided into sets of three days, each devoted to a different aspect of the supreme Goddesses.i.e. Maha Durga (Kali), Maha Lakshmi, Maha Saraswati. The first three days are dedicated to Goddess Durga, the Goddess of courage. Nex three days to Lakshmi, the Goddess of wealth, and the final three days are dedicated to Goddess Saraswati, the Goddess of wisdom and knowledge.

These nine days also have a special significance for unmarried girls. These girls are treated as nine forms of the Goddess.In kanya puja nine young girls are invited in houses and are freasted with more verities of sweets and food items. Devotees also present certain gifts like colthes, fruits etc.Some people go to the temple for these nine days to perform puja, and also perform Durga Saptashati. Other than these three mother Goddess, devotees also worship Gayatri , Lalitha , Annapurna and RajaRajeswari Devi during Duga Navaratri.

Three important aspects of life, the power of courage, the power of wealth and the power of knowledge are provided during Durga Navaratri to all the devotees who worship Goddess Shakti. Navaratri ends with Vijayadashami on the tenth day and also called Dussehra. Dussehra day is considered an auspicious day.It is a time-honoured belief that if any new venture is started on this day, it is bound to be successful. 

Yadevi Sarva Bhuteshu, Shanti Rupena Sansitha
Yadevi Sarva Bhuteshu, Shakti Rupena Sansitha
Yadevi Sarva Bhuteshu, Mantra Rupena Sansitha
        Namastasyai, Namastasyai, Namastasyai, Namo Namaha     



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Sunday, September 25, 2011

Cabbage & Beans Curry

                                        

cabbage beans curry
Ingredients :

  • 1 cup chopped Cabbage 
  • 1 cup chopped Beans 
  • 2 Green Chillies chopped
  • 2 sp grated Coconut
  • 1 pinch Turmeric powder
  • Salt

For Popu :

  • 1/4 sp Mustard seeds
  • 1/4 sp Chana dal
  • 1/4 sp Urad dal
  • 1 Red Chilli crocked
  • Curry leaves
  • 1 sp Oil

Preparation :

  • Wash  & cut cabbage, beans into small pieces.
  • Take a microwave bowl add cabbage, beans and 1/2 cup water.
  • And add salt, turmeric powder mix well.
  • Put the bowl in oven set the time for 7mins, keep checking in between.
  • After cook let it leave for 1min and drain.
  • Heat oil in a fry pan add popu ingredients and stir. 
  • When they splutter add curry leaves & cooked vegetables and stir well.
  • Add grated coconut and stir well, fry for 2mins with lid.
  • After 2mins remove the lid, and fry 1 more min.
  • Then transfer into serving bowl.
  • Cabbage, beans curry is ready to serve.
  • Serve with white rice along with sambar.     
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Saturday, September 24, 2011

The Importance of Mahalaya Amavasya

Mahalaya Paksham is a fortnight, that is most important for pitru worship. The worship of ancestral begins. Since it is important for pitru worship, it is called pitru paksham. It is the waning lunar phase (Krishna Paksham).

In this KHARA year Mahalaya Amavasya  2011 falls on september 27th and it is the last day of the Mahalaya Paksha,  performing 'Tarpanam' for our departed lineage is an act of great compassion. This is the most powerful way of honoring departed souls by making special offering to thank them for their contribution to our life, and pray for peace to their souls. In turn, we will recieve their blessings, which are all important for peaceful and successful life. 

Each year on these 15moon, the ancestor spirits come and stay on the earth plane. Even God can't do what, these ancestors can do for you, infact, Gods ask you to go through your ancestors for blessings. This two week period is the most important period to appreciate our departed ancestors.

If the ancestors bless us, God follows suit.
If the ancestors curse us, even God will let us down.

On this day people donate food, clothes. This is the small thing for us, our ancestors will happy for this. Most of the people take their holy bath at holy rivers & at seashore & they perform 'tarpanam' to their ancestors.        
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Suji Upma With Potato & Carrot

                                                 

suji upma with carrot potatoIngredients :

1 cup Semolina / Sooji / Bombay Ravva
1/2 Carrot cut into small pieces
1/2 Potato cut into small pieces
2 Green chillies chopped
1 Tomato chopped
1 Onion chopped
3 Cups Water
Salt

For Popu :

1/2 sp Mustard seeds
1/2 sp Chana dal
1/2 sp Urad dal
1 Red chilli crocked
Curry leaves
2 tbsp Oil

Preparation :

  • Fry oil in a khadai add popu ingredients & fry for 2mins.
  • When they splutter add curry leaves and onion pieces, fry for 2mins.
  • Add corrat,allu pieces and fry for 2mins, next add tomato & stir well.
  • Fry for some time, then add 3cups water and salt.
  • Once the water starts boiling, pour the suji and stir well & cover it, cook on low flame.
  • All the water absorbs upma becomes soft.
  • Turn off heat and let it leave for 2 or 3 mins with cover.
  • Suji upma is ready to serve.
  • Serve with chutney or chutney powder and ghee.



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Friday, September 23, 2011

Urad dal Milk Jamun

                                       

urad dal jamunIngredients :

  • 1 cup Urad dal
  • 4 cups Milk
  • 11/2 cup Sugar
  • 1 pinch Elachi
  • 4 threads Saffron
  • Silver Leaf
  • Oil for deep fry

Preparation :

  • Soak urad dal in water for 3 or 4 hours, then drain the water.
  • Take a bowl with 1 cup water & add 5 sp sugar, mix well & keep aside.
  • Boil 4 cups of milk, it reduce half of the quantity & add sugar, elaichi, boil for few mins & keep aside. 
  • Grind urad dal into a fine paste like "meduvada" batter.
  • Heat oil in fry pan, take small portion of batter & make a round ball.
  • Carefully drop them into hot oil, fry them until light golden brown in color.
  • Take them out and dip sugar water in 1 min and press lightly. 
  • Put them in a serving bowl and pour milk on the jamuns.
  • Garnish with silver leaf and saffron.
  • Tasty tasty urad dal milk jamuns are ready to serve.    
      
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Munakkaya / Drumstick Kurma

                                           

Ingredients :

    munakkaya kurma
  • 1 Munakkaya / Drumstick
  • 1/4 sp Cumin Seeds
  • 2 Green Chillies Chopped
  • 1/2 sp Red Chilli Powder
  • 1 pinch Turmeric Powder
  • 1/2 sp Sesame Seeds
  • 1/2 sp Ginger Garlic Paste
  • Coriander Leaves
  • Curry Leaves
  • 1 Tomato
  • 1 cup Milk
  • 1 sp Peanuts
  • 2 Elaichi
  • 1/2" Dalchini / Cinnamon
  • 3 Cloves
  • 2 sp Oil
  • Salt

Preparation :

  • Wash and cut munakkaya into small pieces and boil, keep it aside.
  • Fry sesame seeds, peanuts, clove, elaichi, & dalchini slightly with out oil.
  • Remove from flame, allow it cool & grind with tomato into a paste.
  • Heat oil in a pan add cumin seeds fry for 1min.
  • Next add onion, green chilli pieces & curry leaves and fry for 2mins.
  • Add ginger garlic paste & stir well, fry for 1min on low flame.
  • Add ground paste & munakkaya mukkalu and mix well and cook.
  • Add salt, turmeric, red chilli powder and milk stir well, cook on low flame.
  • Finally add coriander powder & stir well, cook for few mins.
  • Then transfer into a serving bowl, garnish with coriander leaves.
  • Spicey munakkaya kurma  is ready to serve.
  • Serve with rice or roties.  
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Thursday, September 22, 2011

Chamadumpala / Taro Root Pulusu

chamadumpala pulusu
                                     

Ingredients 

  • 5 Chamadumpalu / Taro Root
  • 1/2 lime size Tamarind
  • 2 Green Chillies chopped
  • 1 Onion chopped
  • 1 pinch Turmeric Powder
  • 1/2 sp Red Chilli Powder
  • 1 pinch Hinghu
  • 2 sp grated Jaggery
  • 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
  • 1/4 sp Methi Seeds
  • 1 Red Chilli crocked
  • Curry leaves
  • Coriander leaves
  • 2 sp Oil

Preparation :

  • Clean and soak tamarind in water and keep aside.
  • wash, peel chamadumpalu and cut into small pieces & boil.
  • Heat oil in a khadai add popu ingredients and fry for 2mins.
  • Add curry leaves, green chilli, onion pieces and fry for few mins.
  • Now add  turmeric powder,chamadumpala pieces & stir well.
  • Add tamarind juice, salt, red chilli powder, jaggery, let it boil for few mins.
  • When it thicken, remove from flame, & transfer into serving bowl.
  • Serve with steemed white rice along with kandi pachadi & papad.




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Kandi Pachadi / Toor Dal Chutney

kandi pachadi
                                       

Ingredients :

  • 1/2 cup Toor Dal / Kandi Pappu
  • 1/2 sp Cumin Seeds
  • 3 Red Chillies
  • 1 sp Ghee
  • Salt

Method :

  • Heat ghee in a pan add toor dal and red chillies & fry on low flame.
  • When they become slightly golden brown in colour & it comes good aroma.
  • Turn off the flame and allow it cool.
  • Grind red chillies, cumin seeds and kandi pappu into a paste by adding sufficient water & salt.
  • Transfer into a serving bowl. Serve with hot rice and ghee.

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Green Chilli Chutney / Pachhi Mirapakaya Pachadi

                                 

pachi mirapakaya pachadiIngredients :

  • Tamarind lime size
  • 6 Green Chillies
  • 1 Onion chopped
  • 1 pinch Turmeric Powder
  • 2 sp grated Jaggery / if required
  • 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 :

  • Clean  and soak tamarind in little water & keep aside.
  • Grind green chillies, tamarind, salt, turmeric powder & jaggery.
  • Next add onion pieces & slightly grind.
  • Remove from the jar & keep aside.
  • Heat oil in fry pan add popu ingredients & fry for 2mins.
  • When they fry add ground chutney to this & fry for 2 or 3mins.
  • Remove from flame & transfer into a serving bowl.
  • Serve this chutney to rice with ghee, or dosa, or garelu.




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Tuesday, September 20, 2011

Dosakaya (Yellow Cucumber) Gravy curry/ Microwave Recipe

                                                 
dosakaya gravy curry

Ingredients :


  • 1 medium size Dosakaya 
  • 1 big Onion chopped
  • 2 Green Chillies chopped
  • 1 Tomato chopped
  • 1 pinch Turmeric Powder
  • 1/2 sp Red Chilli Powder
  • 1 sp Besan 
  • Salt to taste

Seasoning :


  • 1/4 sp Mustard Seeds
  • 1/4 sp Chana Dal
  • 1/4 sp Ura Dal
  • 1 Red Chilli crocked
  • Coriander leaves
  • Curry leaves
  • 2 sp Oil

Preparation :

  • Wash, peel deseeded dosakaya & cut into small pieces.
  • Mix besan flour with 1/4 cup water and keep aside.
  • Heat oil in a khadai add popu ingredients & fry for 2mins.
  • When they splutter add curry leaves, onion, green chilli & cucumber, tomato pieces & stir.
  • Remove from flame & transfer into a microwave bowl.
  • Add salt, turmeric, red chilli powder & 1cup water and mix well set the time 8mins for cook, keep checking in between.
  • Check the curry, once it done add besan water and mix well.
  • Again keep 2 more mins & switch off the plug.
  • Stay for 1 min & take away from oven & transfer into a serving bowl.
  • Garnish with coriander leaves, dosakaya gravy curry is ready to serve.
  • Serve with puris or chapatis.





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Bottle Gourd Curry With Toor Dal / Sorakaya Kandipappu Podi Kura

                                     

sorakaya kandi pappu kuraIngredients :

  • 2 cups Bottle Gourd Pieces
  • 1/4 cup Toor Dal
  • 1 pinch Turmeric Powder
  • 1/2 tsp Red Chilli Powder
  • Salt to taste

For Popu :

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

Method :

  • Wash, peel bottle gourd  & cut into small pieces.
  • Wash and half cook toor dal and strain & keep aside.
  • Heat oil in a pan add popu ingredients and fry for 2mins.
  • When they splutter add curry leaves and sorakaya mukkalu & stir.
  • Add turmeric powder and salt and stir, sprinkle little water, cover & cook.
  • If it done add toor dal, red chilli powder and stir well.
  • Cook on low flame for 2mins with out lid.
  • After 2mins turn off flame & transfer into a serving bowl.
  • Sorkaya kandipappu kura is ready to serve.
  • Its a side dish for sambar. 

  
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Monday, September 19, 2011

Ridge Gourd Curry / Birakaya Kura

                                         

birakaya kuraIngredients :

  • 2 nos Birakayalu
  • 2 Onion chopped
  • 1 pinch Turmeric Powder
  • 1/2 sp Red Chilli Powder
  • Salt to taste

For Popu :

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

Preparation :

  • Wash, peel ridge gourd and cut into small pieces.
  • Heat oil in a pan add popu ingredients & fry for 2 mins.
  • When they splutter add curry leaves, onion & stir fry for 2 mins.
  • Add birakaya pieces, turmeric and salt, stir well and cook with cover.
  • Once done add red chilli powder & stir well.
  • Cook on low flame for few mins with out cover.
  • Transfer into a serving bowl. Birakaya kura is ready to serve.
  • Serve with steemed white rice.




 
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Sunday, September 18, 2011

Minapa Rotti / Dibba Rotti / Thick Dosa

minapa roti
                                         

Ingredients :

  • 1 cup Urad Dal
  • 3 cups Idly Rava
  • Salt to taste
  • 2 sp Oil

Preparation :

  • Soak urad dal and idly rava separately for 4 hours.
  • Grind urad dal by adding enough water till it becomes smoth batter.
  • Wash rava 2 or 3 times and squeez all the water.
  • Add rava to the batter & leave the batter over night.
  • Add salt to the batter and mix well.
  • Heat a pan add oil into it pour the batter & spread equaly.  
  • Cover and cook on low flame till the crust golden brown .
  • When it cooked turn over on the other side, cook it uncovered on low flame. 
  • Cook both sides till it becomes brown colour and crisp.
  • Turn off  the flame, serve with onion chutney or coconut chutney.  
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Macaroni Payasam

macaroni payasam
                                       

Ingredients :

  • 1 cup Elbow Model Macaroni
  • 1 cup Sugar
  • 3 cups Milk
  • 1 Pinch Elachi
  • Few Cashews
  • 2 sp Ghee

Preparation :

  • Heat a frying pan add ghee &  roast cashews remove and keep aside.
  • Fry macaroni with remaing ghee in low flame for 2mins. 
  • Now add milk and keep the flame medium, stir milk in between. 
  • Stir constantly, it may stick to the bottom of the vessel.  
  • When the milk is reduced to half in the original quantity,the mecaroni cooked well.
  • Add sugar & elachi, cook for few mintues in the low flame.
  • Transfer into a serving bowl, garnish with cashews.
  • Macaroni payasam is ready to serve.
  • Serve hot or cold
  
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Sambar / Pappu Pulusu

pappu pulusu
                                

Ingredients :

  • 1 cup Toor Dal
  • 2 Brinjals
  • 2 Ladys Finger
  • 2 no Onions
  • 2 no Tomatoes
  • 1 Carrot
  • 1 Drum Stick
  • 2 Green Chillies
  • small lime size Tamarind
  • 1 pinch Turmeric powder
  • 1 sp RedChilli Powder
  • 1 sp Sambar Powder
  • 1 pinch Hingu
  • 1/4 sp Sugar / Jaggery
  • Salt to taste

For Popu :

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

Preparation :

  • Soak tamarind in water for 15 mins and then extract the juice from it, & keep aside.
  • Cut onions, tomotoes and vegetables. Slit green chillies length wise & keep aside.
  • Pressure cook toor dal, when it cool remove the lid and mash it & keep aside.
  • Heat oil in pan add mustard, cumin seeds and red chilli, fry for 1min.
  • When they splutter add green chillies, chopped onion &  chopped vegetables.
  • Pour enough water to cook all the vegetables.
  • Cover & cook till all the vegetables are cooked.
  • Add two cups of tamarind water, salt, curry leaves & jaggery.
  • Add turmeric, redchilli powder, cook for 5 mins on medium flame.
  • Now add mashed dal, hingh & sambar powder and stir well.
  • Cook for few mins on low flame & turn of the heat.
  • Transfer into a serving bowl. Mukkala sambar is ready to serve.
  • Serve with white rice, idly or dosa.





Click Here for Full Recipe>>

Friday, September 16, 2011

Mixed Vegetable Curry

                                   mixed veg curry                                      

Ingredients :

  • 1 no Carrot
  • 1 no Radish
  • 5 nos Beans
  • 1 pinch Turmeric powder
  • 11/2 sp Curry powder
  • Salt

For Seasoning :

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

Preparation :

  • Wash and peel carrot, radish  & cut into small pieces.
  • Beens also cut into small pieces & keep aside.
  • Pressure cook all vegetables with enough salt & turmeric powder.
  • Let the cooker cool remove the lid & drain.
  • Heat oil in a pan add popu, when they splutter add cooked vegetables, curry leaves & stir.
  • Add curry powder and stir well, fry for few mins with lid.
  • Turn off the heat & transfer into a serving bowl.
  • Mixed vegetable curry is ready to serve.
  
Click Here for Full Recipe>>

Ridge Gourd / Birakaya Dal

                                           
birakaya pappu

Ingredients :

  • 1 no Birakaya
  • 1/2 cup Toor Dal
  • 1 Green Chilli chopped
  • 1 Onion chopped
  • 1 Tomato chopped
  • 1" Tamarind flake
  • 1 pinch Turmeric powder
  • 1/2 sp Red Chilli powder
  • Salt to taste

For Popu :

  • 1/2 sp Mastard Seeds
  • 1/2 sp Cumin Seeds
  • 1 Red Chilli crocked
  • Curry leaves
  • 2 sp Oil

Preparation :

  • Soak tamarind in little water & keep aside.
  • Wash, peel birakaya and cut into small pieces.
  • Pressure cook dal, onion, greenchilli, birakaya and tomato pieces.
  • Let the cooker cool, remove the lid add tamarind pulp & mash it.
  • Heat oil in a pan add mastard, cumin seeds & red chilli fry for 2mins.
  • When they fry add curry leaves and mashed birakaya dal & stir.
  • Add redchilli, turmeric powder and salt, stir well  & cook for some time.
  • Transfer into a serving bowl. Ridge gourd dal is ready to serve.
  • Serve with rice or chapatis


Click Here for Full Recipe>>

Wednesday, September 14, 2011

Poha (Atukulu) Upma With Soya Granules

poha upma with soya granules
                                              

Ingredients :

  • 11/2 cup Poha (Atukulu, Beaten Rice)
  • 1/2 cup Soya Granules
  • 2 Green Chillies chopped
  • 1 Onion chopped
  • 1 Cup Water
  • Salt to taste

For Popu :

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

Procedure :

  • Soak soya granules in plain water for 5mins and drain well.
  • Heat oil in a pan add popu and fry for 1min.
  • Add green chilli, onion pieces & curry leaves,  fry for 2mins.
  • Add 1 cup of water & salt, stir well.
  • Once the water starts boiling, pour the poha & granules stir well and cover it.
  • Cook again for 5mins on low flame.
  • All the water absorbed upma becomes soft.
  • Turn off the heat and let it leave for 2 or 3mins with cover.
  • After 2mins transfer into a serving bowl.
  • Poha upma is ready to serve.



                                               
Click Here for Full Recipe>>

Atika mamidaku (Tiga mamidi) Dal

atika mamidaku pappu
                                                                                         

Ingredients :

  • 2 cups Atika Mamidaku chopped
  • 1 cup Toor Dal
  • 2 Green Chillies chopped
  • 1 Onion chopped
  • 1 pinch Turmeric Powder
  • 1 sp Red Chilli Powder
  • 1 sp Tamarind Pulp
  • Salt to taste

For Popu :

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

Procedure :

  • Pressure cook dal, onion, green chilli pieces & chopped atika mamidaku.
  • Let the cooker cool remove the lid & mash it.
  • Heat oil in a fry pan add mustard, cumin seeds & red chilli fry for 1min .
  • When they splutter add curry leaves and dal mix & stir well.
  • Add red chilli, turmeric powder, salt and tamarind pulp.
  • Let it cook for 5mins on low flame.
  • Turn of heat & transfer into a serving bowl.
  • Serve with white rice or roties.    

                                                 
Click Here for Full Recipe>>

Snake Gourd (Potlakaya) Curry

potkakaya kura
                                         

Ingredients :

  • 1 no Snake Gourd / Potlakaya
  • 1 pinch Turmeric Powder
  • 1 sp Curry Powder
  • Salt to taste

For Seasoning :

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

Preparation :

  • Wash and cut snake gourd (potlakaya) into small pieces like half rounds.
  • Heat oil in a pan add popu, when they splutter add potlakaya mukkalu & stir.
  • Add turmeric powder, salt and mix well.
  • Sprinkle little water, cook on low flame with cover.
  • Cook for some time until it cook, then add curry powder & stir well.
  • Cook on simmer, after 2mins remove from heat.
  • Transfer into a serving bowl.Potlakaya kura is ready to serve.
  • Serve with steemed white rice.

Click Here for Full Recipe>>

Thursday, September 8, 2011

Dosakaya (Yellow Cucumber) Masala Curry

                                       

Ingredients :

    dosakaya masala curry
  • 2 cups Dosakaya Pieces
  • 1 big Onion chopped
  • 1 Tomato chopped
  • 2 Green Chillies chopped
  • 1 pinch Turmeric powder
  • 1/2 sp Red Chilli powder
  • 1 sp Coriander Seeds
  • 1 sp Dry Coconut Powder
  • 3 Garlic cloves
  • Salt to taste

For Seasoning :

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

Preparation :

  • Wash and cut dosakaya into small pieces.
  • Heat a pan add coriander seeds & dry roast, remove from flame.
  • Add coconut powder, garlic to coriander seeds & grind into a fine powder.
  • Heat 2 sp oil in a pan add popu, when they splutter add curry leaves, green chillies & onions.
  • Saute onions, add tomato & stir, cover with lid, cook on low flame for 2 mins.
  • Add dosakaya mukkalu, turmeric powder, salt and mix.
  • Sprinkle little water and stir well, cook on low flame with cover.
  • After cook add red chilli & ground masala powder and stir well.
  • All the curry gets well coated with the powder, continue to cook on low flame, with cover.
  • After 1min turn off heat & transfer into a serving bowl.
  • Garnish with coriander leaves, dosakaya masala curry is ready to serve.
  • Serve with roti or rice.


.





Click Here for Full Recipe>>

Wednesday, September 7, 2011

Amaranth Leaves (Totakura) Rice

                                                  
amaranth leaves rice

Ingredients :

  • 1 cup chopped  Amaranth Leaves
  • 1 cup Rice
  • 2 Green Chillies chopped
  • 1 Onion chopped
  • 1/2 sp Ginger Garlic Paste
  • 1" Cinnamon Stick (Dalchini)
  • 1/2 sp Cumin seeds
  • 3 Cloves
  • 2 Elaichi
  • Salt to taste
  • 3 tbsp Oil

Preparation :

  • Wash 1 cup rice in a cooker bowl & add 2 cups water, keep aside. 
  • Heat 1 tbsp oil in a pan add totakura leaves & fry for 2mins,remove from flame and keep aside.
  • In the same pan add remaining 2 tbsp oil & add cloves, dalchini, elachi and cumin seeds, fry for 1min.
  • Then add onion, green chilli & fry lightly,  next add fried totakur,salt and stir well.
  • Add fried ingredients to rice, and pressure cook upto 3 whistles.
  • Let the cooker cool, remove the lid & mix well.
  • Transfer into a serving bowl.Totakura rice is ready to eat.
  • Its easy to prepare.No need raita or pickle.




 
Click Here for Full Recipe>>

Monday, September 5, 2011

Poha (Atukulu) Tomato Bath

                                              

poha tomato bathIngredients :

  • 1 cup Poha / Atukulu
  • 1 Onion chopped
  • 1 Tomato chopped
  • 1 Green Chilli slits
  • 2 sp Ground Nuts
  • 1 pinch Turmeric Powder
  • Salt to taste

For Popu :

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

Preparation :

  • Wash poha and drain water completely & leave aside.
  • Heat oil in pan add mustard seeds, chana, urad dal, red chilli & peanuts fry for 2mins.
  • Add green chilli, curry leaves and onion pieces, saute until onion is tender.
  • Add tomato pieces, turmeric powder & mix well, cover & cook on low flame.
  • Add drained poha, salt & stir well, cover & cook on medium heat.
  • After 5mins turn off  heat, & transfer into a serving bowl.
  • Atukula bath is ready to eat.  
 

Click Here for Full Recipe>>

Sunday, September 4, 2011

Puri Payasam

puri payasam
                                          

Ingredients :

  • 1 cup All Purpose Flour (Maida)
  • 11/2 cup Sugar
  • 4 cups Milk
  • Oil / Ghee for fry
  • 1 pinch Elaichi powder
  • few dry Fruits
  • Saffron few strands

Method :

  • Make a soft dough of maida with water and keep aside for 10mins.
  • Roll out into small puries and fry them till crisp.
  • Cut them into small pieces and grind them  into a fine powder.
  • Take milk and sugar in a heavy bottomed vessel and bring to boil.
  • Stirring continuously, till the milk reduces to half of the quantity.
  • Now add elaichi powder & puri powder mix well.
  • Keep in heat for 2 more mins, then switch off the flame.
  • Finally garnish with nuts and saffron flakes.
  • Puri payasam is ready to eat.You can serve it hot or cold.

Click Here for Full Recipe>>

Bottle Gourd Dal / Sorakaya Pappu

                                         

sorakaya pappuIngredients :

  • 1 cup Sorakaya Pieces
  • 1/2 cup Toor Dal / Kandipappu
  • 2 Green Chillis chopped
  • 1 Tomato chopped
  • 1 Onion chopped
  • 1/2 sp Red Chilli powder
  • 1 pinch Turmeric powder
  • 1 sp Tamarind pulp
  • Salt to taste

For Popu :

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

Preparation :

  • Wash, peel and cut bottle gourd into small pieces.
  • Pressure cook dal,sorakaya pieces, onion, tomato and green chillies.
  • Let the cooker cool remove the lid and mash it.
  • Heat oil in a pan add mustard, cumin seeds and red chilli for fry.
  • When they fry add curry leaves, tamarind pulp & mashed dal and stir well.
  • Then add turmeric, red chilli powders, salt and mix well.
  • Let it cook for 5mins on low flame and turn of heat.
  • Transfer into a serving bowl & garnish with coriander leaves.
  • Sorakaya pappu is ready to eat.
  • Serve with rice or rotis
  







Click Here for Full Recipe>>

Lady Fingers (Bendakaya ,Okra) Onion Curry

bendakaya ullipaya kura
                                               

Ingredients :

  • 1/4 kg Bendakayalu
  • 1 Onion chopped
  • 1 Tomato chopped
  • 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
  • 3 sp Oil

Preparation :

  • Wash and clean  bendakayalu & cut into small pieces.
  • Heat oil in a pan add mustard seeds, chana dal, urad dal & red chilli fry for 2mins.
  • When they splutter add curry leaves, chopped onion and fry for 2mins.
  • Next add tomato pieces and stir well, cover with lid cook for few sec.
  • Then add okra pieces & mix well, cover and cook on low flame till the okra pieces turns a little soft.
  • Add salt, turmeric powder, red chilli powder & stir well, cook for some time.
  • When the curry completely cooked, then remove from flame & trasfer into a serving bowl.
  • Bendakaya ullipaya kura is ready to serve, Serve with white rice.

Click Here for Full Recipe>>

Saturday, September 3, 2011

Dosakaya ( Yellow Cucumber) Mukkala Pulusu

dosakaya mukkala pulusu
                                           

Ingredients :

  • 1 cup Medium Size Yellow Cucumber Pieces
  • 1 small lemon size Tamarind
  • 2 Green Chilli chopped
  • 1 big Onion chopped
  • 1 Tomato chopped
  • 1 pinch Turmeric powder
  • 1 sp Red Chilli powder
  • 2 sp grated Jaggery
  • 1 pinch Hingu
  • 1 sp Rice Flour
  • Salt to taste

For Popu :

  • 1/2 sp Mustard Seeds
  • 1/2 sp Cumin Seeds
  • 1/4 sp Methi Seeds
  • 1/2 sp Chana Dal
  • 1/2 sp Urad Dal
  • 1 Red Chilli crocked
  • 2 sp Oil
  • Curry leaves
  • Coriander leaves

Method :

  • Take a microwave bowl add dosakaya mukkalu, onion pieces and little water.
  • Set the time for 4mins to cook, keep checking in between.
  • When they cook take away from the oven & keep aside.
  • Clean and soak tamarind in water and keep aside.
  • Mix rice flour with 1/4 cup water & keep aside.
  • Heat oil in a pan add mustard, methi, cumin seeds, urad dal chana dal & red chilli.
  • When they splutter add curry leaves, green chillies & tomato pieces and stir well.
  • Cook on low flame, then add 3 cups of tamarind extract.
  • Add salt, red chilli, turmeric powder, hing and jaggry.
  • Next add cooked dosakaya mukkalu into tamarind juice, cook with medium flame.
  • Add rice flour water and stir well. Simmer for 5min & turn of heat.
  • Transfer into a serving bowl. Garnish with corinader leaves.
  • Serve with rice, idly and roti.





Click Here for Full Recipe>>
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