Munakkaya Kura / Drumstick Curry

                            

Ingredients :

• 2 nos Munakkayalu
• 2 Onion Chopped
• 1 pinch Turmeric Powder
• 2 sp Dry Coconut Powder
• 1 sp Red Chilli Powder
• 2 sp Roasted Chana Dal / Putnala Pappu
• 1/4 sp Cumin Seeds
• Salt to taste

For Popu :

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

Method :

• Grind putnala pappu, coconut, red chilli powder along with cumin seeds into a coarse powder & keep aside.
• Wash, cut munakkayalu into small pieces & keep aside.
• Heat oil in a pan add popu ingredients & allow it splutter.
• Add onions, curry leaves and fry until the onions are tender.
• Add munakkaya mukkalu, salt, turmeric powder and mix well.
• Sprinkle little water and stir, cover and cook for some time.
• When it done add ground powder and stir well.
• Cover and cook for couple of mins & turn off the flame.
• Munakkaya kura is ready to serve, serve with white rice.

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Ragi Ambali / Finger Millet Drink

                                   

Ingredients :

• 2 sp Ragi Flour
• 2 sp Rice Ravva
• Enough Water
• 1 Cup Butter Milk
• 1 Small Onion Chopped
• Chopped Coriander Leaves
• Salt to taste

Preparation :

• Take a bowl mix ragi flour in some water and keep it aside.
• Take a pan add 1 cup of water and boil it, then add rice ravva to it.
• Keep stirring and cook for 5mins then add mixed ragi flour water.
• Cook for some time on low flame, keep stirring until it gets well cooked.
• Once it done remove from the flame and allow it cool.
• Take a bowl add some butter milk, salt and cooked ragi mixture & mix well.
• Add chopped coriander, finely chopped onion to the ragi ambali.
• Serve cool or normal, it's a very good nutritious breakfast in hot summer.
• This health drink made from ragi cools your body during summer.

                                     

• Another method take a bowl add some milk, sugar or jaggery & ragi mixture.
• Mix well and serve. 

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Menthi Beerakaya Kura / Ridge Gourd Fenu Greek Leaves Curry

                              

Ingredients :

• 2 Cups Beerakaya Mukkalu
• 2 Cups Chopped Menthi Kura
• 1 pinch Turmeric Powder
• 1 sp Coriander 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
• 2 sp Oil

Preparation :

• Heat oil in a pan add popu ingredients and fry for 2mins.
• When it done add chopped ridge gourd, menthi leaves, curry leaves & stir.
• Add salt, turmeric powder & stir well, cover and cook on low flame.
• Keep stirring in middle, if necessary add little water.
• After that add coriander, red chilli powder and mix well.
• Cook for couple of mins and turn off the flame.
• Menthi beerakaya kura is ready & transfer into a serving bowl.
• Serve with rice or roties.

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Taati Munjala / Toddy Palm Seeds Milk Shake

                                         

Ingredients :

• 4 nos Taati Munjalu / Toddy Palm Seeds
• 1 pinch Elaichi Powder
• 1 Cup Whole Milk
• 4 sp Sugar
• Little water

Preparation :

• Wash, remove the skin and again rinse in water.
• Chop them into small pieces & blend along with water and sugar.
• Now add cold milk, elaichi powder and blend.
• Add 1sp finely chopped palm seed & pour into a tall glass.
• Sprinkle little sugar on top & serve.

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Mamidikaya Pachi Pulusu

                                         

Ingredients :

• 1/4 Cup Raw Mango Pieces
• 1/2 Cup Onion Pieces
• 2 Green Chillies Chopped
• 1 pinch Turmeric Powder
• 2 sp Grated Jaggery
• 11/2 Cup Water
• Salt to taste

For Popu :

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

Preparation :

• Cook mango pieces with enough water and mash it.
• Take a bowl with one cup of water and add onion, green chilli pieces.
• Add turmeric powder, salt, jaggery, cooked mango & mix well.
• Heat oil in a pan add popu ingredients and fry.
• Once it done add this popu to onion-mango mixture & mix well.
• Garnish with coriander leaves, mamidikaya pachi pulusu is ready.
• Serve with hot white rice.

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Sorakaya Mamidikaya Pulusu Kura / Bottle Gourd Dal With Raw Mango

                                           

Ingredients :                 

• 1 small cup Toor Dal
• 1 big Onion chopped
• 1/4 cup Raw Mango Pieces
• 1cup Bottle Gourd Pieces
• 2 Green Chillies chopped
• 1 pinch Turmeric Powder
• 1 sp Red Chilli Powder
• 1/2 sp Sambar Powder
• 1 pinch Hinghu
• Salt to taste

For Popu :                       

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

Preparation :

• Wash toor dal, vegetables & pressure cook until 4 whistles.
• Allow it cool, when it cool remove the lid and mash it.
• Heat oil in a pan add popu ingredients and fry for 2 mins.
• Add curry leaves, cooked dal mixture and stir well.
• Now add salt, turmeric, red chilli, sambar powders & mix well.
• Continue to cook some more mins & turn off the flame.
• Sorakaya pulusu kura is ready & transfer into a serving bowl.
• Garnish with coriander leaves and serve, serve with rice or roties.

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Vankaya Kura / Brinjal Curry

                                           

Ingredients :

• 1/4 kg Vankayalu / Brinjal
• 1 pinch Turmeric Powder
• 3 sp Chutney Powder / Curry 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
• 4 sp Oil

Preparation :

• Wash, cut vankayalu into small pieces & keep in water.
• Heat oil in a pan add popu ingredients and fry for 2 mins.
• When it done add brinjal pieces, curry leaves and stir.
• Add turmeric powder, salt & stir well.
• Sprinkle little water & stir, cover and cook until the pieces are soft.
• Once it done add chutney powder and stir well.
• Cover and cook on low flame for couple of mins.
• Remove from flame and transfer into a serving bowl.
• Vankaya kura is ready to serve, serve with hot rice.

Note : See my previous post for 'Chutney Powder'.  

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Hanuman Jayanthi 2012

"Om Anjaneya Vidmahe 

Vayu Putraya Dheemahe

Tanno Hanuman - Prachodayat"

Hanuman Jayanthi is celebrated to the birth of Hanuman God. It is celebrated on the tenth day of Bahula Paksham in the month of Vaishaka. In Maharashtra Hanuman Jayanthi is celebrated on the full moon day (Purnima) of the Hindu lunar month of Chaitra. Hanuman is the son of Lord Pavana, the God of Wind (Vayudev). He is considered to be as one of the most powerful Hindu God in India.

Hanuman has a monkey face and a tail like monkey and thus is also said to be Kapeeswar or Lord of monkey. Hanuman is also known as Bajrang Bali. Hanuman Jayanthi is an important festival of Hindus. Hanuman is the symbol of strength and energy. From early morning, devotees flock Hanuman temples to worship him. On that day special rituals are performed like ' Homalu, Abhishekalu'. 'Akupujalu' with betel leaves. And mainly 'Chandana Alankaram'. Devotees perform puja in temples or at home.

Devotees chant or listen the Hanuman Chalisa and Hanuman Astottaram on that day. On auspicious day of Hanuman Jayanthi people apply Sindhur from Lord's feet on their foreheads. This is considering being ritual for good health and good luck.  Chanting Hanuman Gayatri daily, get good health and blessings of Lord Hanuman. 

Sree Rama Jayam 

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Raw Mango Carrot Chutney

                                  

Ingredients :

• 1 Small Cup Grated Raw Mango
• 1 Small Cup Grated Carrot
• 6 Green Chillies
• 1 pinch Turmeric Powder
• 1/2 sp Mustard Seeds
• 1 sp Chana Dal
• 1 sp Urad Dal
• 2 sp Oil
• Salt

For Popu :

• 1/2 sp Mustard Seeds
• 1/2 sp Urad Dal
• 1 Red Chilli Crocked
• 1 pinch Hinghu
• Curry Leaves
• 2 sp Oil

Preparation :

• Heat oil in a pan add urad dal, chana dal, mustard seeds and fry.
• Add green chillies and turn off the flame, let it cool for some time.
• Grind popu, green chillies along with salt & turmeric powder.
• Add little water & add grated carrot, mango and grind into a coarse paste.
• Heat oil in a pan add popu ingredients and fry.
• When it done add ground paste to popu and fry for 2mins on low flame.
• After that, turn off the flame & transfer into a serving bowl. 
• Carrot, mamidikaya pachadi is ready to serve. Serve with rice or chapati. 

                                        

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Kanda Gadda Pulusu / Elephant Yam Stew

                                   

Ingredients :

• 1 Small Kanda Gadda Piece
• 1/2 Lime Size Tamarind
• 2 Green Chillies chopped
• 1 Tomato chopped
• 1 pinch Turmeric Powder
• 1/2 sp Red Chilli Powder
• 1 pinch Hinghu
• 2 sp Grated Jaggery
• 1 sp Rice Flour
• Salt to taste

For Seasoning :

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

Preparation :

• Clean and soak tamarind in water and keep aside.
• Wash, peel kanda gadda and cut into small pieces and cook.
• Heat oil in a pan add popu ingredients and fry for 2 mins.
• Add curry leaves, green chilli, tomato pieces & fry for 2 mins.
• Now add turmeric powder, cooked kanda gadda mukkalu & stir well.
• Add tamarind juice, salt, red chilli powder, jaggery, let it boil for few mins.
• Add rice flour water & stir, when it thicken, remove from flame.
• Transfer into a serving bowl & garnish with coriander leaves.
• Kanda gadda pulusu is ready to serve.
• Serve with steamed white rice along with kandi pachadi.

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Raw Mango Chutney / Pachi Mamidikaya Pachadi

                                     

Ingredients :

• 1 Raw Mango
• 1 sp Urad Dal
• 1/4 sp Methi Seeds
• 1/4 sp Cumin Seeds
• 3/4 sp Mustard Seeds
• 1 pinch Turmeric Powder
• 1/2 sp Tamarind Pulp
• 1 Red Chilli Crocked
• 2 Green Chillies
• 4 Red Chillies
• 1 pinch Hingu
• Salt Taste
• 3 sp Oil

Method :

• Wash, peel and cut mamidikaya into small pieces & keep aside.
• Heat 2 sp oil in a pan add  popu ingredients & fry, let it cool for some time.
• Grind popu along with salt, tamarind, turmeric powder & green chillies.
• If required add little water and grind after that remove from the jar.
• Then add to the mango pieces & mix well, don't grind mango pieces.
• Heat 1sp oil in a pan add 1/4 sp mustard seeds, red chilli, hingu & fry.
• Now add this popu to ground chutney & mix well.
• Mamidikaya pachadi is ready to serve.
• Serve with hot rice & ghee.

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Potato Sandwich / Aloo Sandwich

                                   

Ingredients :

• 4 Bread Slices
• 2 nos Potatoes Cooked
• Few Green Peas Cooked
• 1 Big Onion Chopped
• 2 Green Chillies Chopped
• 1/2 sp Coriander Powder
• 1 pinch Turmeric Powder
• 1/2 sp Red Chilli Powder
• 1/2 sp Mustard Seeds
• 1/4 sp Cumin Seeds
• Coriander Leaves
• Curry Leaves
• Salt to taste
• 1 sp Ghee
• 2 sp Oil

Preparation :

• Heat oil in a pan add mustard, cumin seeds and fry for 2mins.
• When they splutter add chopped onions along with green chillies.
• Fry until the onions are soft, now add cooked potato, green peas and mash it.
• Next add turmeric, red chilli, coriander powder and enough salt.
• Finally add chopped coriander, curry leaves & mix well.
• Cook for couple of mins and turn off the flame & allow it cool.
• Place a big spoonful of aloo curry on the top of the 1st bread.
• Spread evenly & place the another bread over the 1st bread.
• Apply little ghee on the sandwich maker tray & place the stuffed bread & switch on.
• Within mins it can be ready, aloo sandwich is ready to serve, serve hot.
• It can be prepare on stove top also.

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Laddu With Raskulu

                                     

Ingredients :

• 6 nos Raskulu / 1 Cup Raskula Powder
• 1/2 Cup Suji / Semolina
• 1 Cup Sugar
• 1 pinch Elaichi Powder
• 3 tbsp Ghee

Method :

• Take raskulu, crush and grind into powder & keep aside.
• Heat 1tsp ghee in a frying pan add suji and fry, until it gives good aroma.
• Turn off heat and transfer into a plate and allow it to cool.
• After cool grind the fried suji into a fine powder.
• Sugar and elachi also grind into a fine powder.
• Take a bowl add suji, sugar and raskula powders are mix well.
• Heat remaining ghee and add to raskula mix and stir well.
• Mix well with hand & take small portion of the mixture & shape into ball.
• Raskula laddus are ready to eat. Its very tasty & mouth watering.

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Special Recipes For Sivanis Kitchen Birthday

               

 Laddu With Rusklu, Bread Sandwich & Papaya Juice

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Happy 1st Birthday / Anniversary To Sivani's Kitchen

Happy 1st Birthday To Sivani's Kitchen!

Today May 5th, 2012 is my blogs 1st birthday. I can't believe that it has come around so quickly. I started blogging with the encouragement of my family members. Then I have to publish my first post. I don't know how to write and how to post. These are all my children's support and they encourage me a lot.

Exactly one year ago today I started this blog ( Sivani's Kitchen). I would have a followers of more than 25 & page views of more than 21,000. And all this is because of you & my family support and encouragement. Thanks again for your support and  keep your eyes on my blog.

                                    Happy Birthday To Sivanis Kitchen

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