Okra Coconut Curry / Bendakaya Pachi Kobbari Kura

Ingredients :

• 1/4 kg Bendakayalu / Lady's Finger
• 2 tbsp Grated Tender Coconut
• 1 pinch Turmeric Powder
• 1 sp Red Chilli Powder
• Salt to taste
• 2 sp Curd

For Popu :

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

Preparation :

• Wash, clean okra, trim the edges and cut into small pieces.
• Heat oil in a pan add popu ingredients and fry for 2mins.
• Once done add curry leaves, okra pieces and stir well.
• Add curd & mix well, cover and cook for 5 to 8mins on low to medium flame.
• Add turmeric powder, salt & cook for couple of mins.
• Finally add the coconut, red chilli powder & stir well.
• Continue to cook for another 2mins with lid on low flame.
• Then turn off the flame & transfer into a serving bowl.
• Bendakaya pachi kobbari kura is ready to serve, serve hot.

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Sorakaya Tomato Pachadi / Bottle Gourd Tomato Chutney

                                       

Ingredients :

• 2 cups chopped Bottle Gourd Pieces
• 6 Green Chillies
• 1 Tomato
• 1/2 sp Cumin Seeds
• 1 pinch Turmeric Powder
• Salt to taste

For Popu :

• 1/2 sp Mustard Seeds
• 1 Red Chilli crocked
• 1 pinch Hingu
• Curry Leaves
• 3 sp Oil

Preparation :

• Heat 1sp oil in a pan add green chillies and fry carefully with lid.
• Once done remove from pan and keep aside.
• Heat another sp of oil to the same pan add sorakaya pieces & tomato.
• Cook until the pieces are soft & let it cool for some time. 
• Now grind green chillies, salt, turmeric powder & cumin seeds.
• Next add sorakaya mukkalu, tomato and grind slightly.
• Heat 1sp oil in a pan add popu & fry for 2mins then add curry leaves.
• Next add it to ground chutney & mix well.
• Sorakaya tomato chutney is ready to serve. Serve with rice or chapathi.

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Poha Urad Dal Laddu / Atukulu Minapa Pappu Laddu

                                            

Ingredients :

• 1 cup Thick Poha / Beaten Rice
• 1/2 cup Urad Dal
• 1 cup Sugar
• 1/4 cup Ghee

Preparation :

• Heat a pan add beaten rice and fry for 5mins on low flame & remove from fire.
• Dry roast urad dal in the same pan until it turns golden brown color.
• Let it cool for some time & grind them into powder.
• Grind sugar also into a fine powder.
• Mix all the ingredients in a bowl & add hot ghee and mix well.
• Take small portion of the mixture & shape into a ball.
• Poha minapa laddu is ready to serve.

                               

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Thotakura Iguru Kura / Amaranth Leaves Curry

                                         

Ingredients :

• 2 cups chopped Thotakura
• 1 Onion chopped
• 3 Green Chillies slit lengthwise
• 1 pinch Turmeric Powder
• Salt to taste

For Popu :

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

Preparation :

• Heat oil in a pan add popu ingredients and fry for 2mins.
• Once done add curry leaves, onion, green chilli pieces & stir.
• Fry until the onions are soft add chopped thotakura leaves & stir well.
• Add turmeric powder, salt and stir, cover and cook on low flame.
• If necessary add little water and stir, cover and cook.
• When it done remove the lid and fry for 2mins with out cover.
• Thotakura kura is ready to serve, serve with rice or chapathi.

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Sorakaya Majjiga Pulusu / Bottle Gourd Buttermilk Stew

                                             

Ingredients :

• 2 Cups Buttermilk
• 1 Cup Bottle Gourd Pieces
• 2 sp Besan Flour / Senaga Pindi
• 1 pinch Turmeric Powder
• 1/2 sp Red Chilli Powder
• 3 Green Chillies chopped
• 1 Onion chopped
• Salt to taste

For Popu :

• 1/2 sp Mustard Seeds
• 1/4 sp Cumin Seeds
• 1/4 Methi Seeds
• 1/2 sp Urad Dal
• 1 pinch Hingh
• 1 Red Chilli crocked
• Curry Leaves
• Coriander Leaves
• 2 sp Oil

Preparation :

• Cook sorakaya pieces with little salt on stove top or in oven & keep aside.
• Take two cups of buttermilk in a bowl & add enough salt, besan flour & mix well.
• Heat oil in a pan add popu ingredients & fry for 2mins.
• Once done add curry leaves, onion, green chillie pieces and stir.
• Saute until onions are transparent & then add mixed buttermilk.
• Add red chilli, turmeric powder, cooked sorakaya pieces & stir well.
• Cook for some time & remove from the flame.
• Transfer into a serving bowl & garnish with coriander leaves.
• Now sorakaya majjiga pulusu is ready to serve.

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Ivy Gourd Brinjal Curry / Dondakaya Vankaya Kura

                                   
Ingredients :

• 1/4 kg Ivy Gourd / Tindora
• 1/4 kg Brinjal / Eggplant
• 1 pinch Turmeric Powder
• 2 sp Chutney 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

Method :

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

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Wheat & Millet Flour Dosa / Godhuma & Ragi Pindi Dosa

                               

Ingredients :

• 3/4 Cup Wheat Flour
• 1 Cup Ragi / Millet Flour
• Water
• Salt
• 4 sp Oil

Preparation :

• Take a bowl and add wheat flour, ragi flour & salt.
• Add enough water & make a batter like dosa batter.
• Heat a griddle and grease it with oil before pouring the batter.
• Pour it at the center of the pan and spread the batter quickly.
• Now apply little oil around the edges of the dosa.
• When the edges start browning, flip the dosa with flipper.
• Cook both sides & transfer into a serving plate.
• Now godhuma, ragi pindi dosa is ready to serve.
• Serve it with karivepaku podi or any pickle.

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HAPPY INDEPENDENCE DAY

Swatantra Dinostava Subhakankshalu

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Happy Krishnashtami

"JAI SHRI KRISHNA"

WISHING ALL THE VIEWERS HAPPY JANMASHTAMI  

 

Bhagavan Shri Krishna In Our House 

    Gunakaram Subhakarm Krupakarm  Krupanavam

  Sada Sukhaika dayakam Namami Gopadayakam

    Samasta Dosha soshanam Samasta Loka toshanam

    Samasta Dasa manasam Namami Krishna balakam

To day We celebrate krishnashtami in our house.  We make some dishes for naivedyam to Bhagavan Sri Krishna. Krishna likes Atukulu very much. We prepare Curd Poha, Poha with Lemon  & Coconut Poha. Javva Ravva (Wheat Ravva) Halwa, Poha Laddu, Ravva Undalu ( Sweet & Salt ), Srikhand, Pala Atukulu, Panakam, Vadapappu, Coconut & Fruits.

          Swamivari Naivedyam                               

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Krishnashtami Recipes Poha Payasam

                                           

Ingredients :

• 1 Cup Beaten Rice / Poha
• 1 Cup Sugar
• 3 Cups Milk
• 1 pinch Elachi Powder
• 2 sp Ghee
• Few Cashew & Almond Pieces

Preparation :

• Heat ghee in a pan fry cashew, badam pieces and keep aside.
• In the same pan fry poha till light brown in colour.
• Heat milk on medium heat, now add poha and stir well.
• Let it cook for 10 to 15mins on low flame.
• Keep stirring often, so that it does n't stick on bottom.
• Now add sugar and elach powder and stir well, cook on low flame .
• Add cashew, badam pieces and simmer for 2 mins.
• Turn off heat and transfer into a serving bowl.
• Delicious atukula payasam is ready. Serve warm or cold.

Puri Laddu 

                                               

Ingredients :

• 1 Cup Maida  (all purpose flour)
• 1/2 Cup Sugar
• 4 tbsp Ghee
• Oil for deep fry
• 2 Cardamom (elachi)

Method :

• Make puri dough with water and maida.
• Prepare very thin puries. 
• Fry the puries in oil  till light brown in colour.
• Grind the puries in blender into very fine powder.
• Grind sugar and elachi also fine powder.
• Now mix sugar powder & puri powder in a bowl.
• Heat ghee and add to mixed flour & mix very well.
• Prepare laddus.Tasty poori laddus is ready.

Mango Poha / Pachi Mamidikaya Atukulu

                                         

Ingredients :

• 1 Cup Thick Poha / Beaten Rice
• 1/4 Cup Grated Raw Mango
• 2 Green Chillies chopped lengthwise
• 1/4 sp Turmeric Powder
• 1 pinch Hing
• Fistful Peanuts
• Salt to Taste

For Popu :

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

Preparation :

• Wash poha and drain well, sprinkle little water & keep aside for 10mins.
• Heat oil in a pan add mustard, cumin seeds, red chilli for fry.
• Once done add peanuts & fry next add green chillies & curry leaves.
• Add turmeric powder, grated mango, salt and stir well fry for 1min.
• Next add soaked poha and stir well, cook on low fire for couple of mins. 
• Mix well and transfer into a serving bowl.
• Now pachi mamidikaya atukula pulihora is ready to serve. 

Sweet Pongal With Poha

                                              

Ingredients :

• 1 Cup  Thick Poha /  Beaten Rice
• 1/4 Cup Moong Dal
• 1 Cup  Grated Jaggery
• 1 pinch Elaichi
• Cashewnuts few fry
• Raisins few fry
• 2 sp Ghee

Preparation :

• Wash the poha and drain well.
• Clean, wash the  moong dal and cook in a bowl on the stove.
• When the dal 3/4 done add poha and stir well & cook it for 5-8mins
• Add jaggery, elaichi powder & mix well, and continue to cook on low heat.
• Now add ghee, nuts, raisins and stir well.
• After 2mins turn off the flame & transfer into a serving bowl.
• Poha sweet pongali is ready to eat.

Lemon Poha / Nimmakaya Atukulu

                                        

Ingredients :

• 1 Cup Thick Poha / Aval
• 1 Green Chilli Chopped
• 1 pinch Turmeric Powder
• Fistful Peanuts
• 2 sp lemon juice
• Salt

For Popu :

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

Method :

• Wash poha and drain well & keep aside for 10mins.
• Heat oil in a pan add mustard, cumin seeds, red chilli & peanuts for fry.
• Once done add green chillies, curry leaves and fry for 1min.
• Next add soaked poha, turmeric powder, salt & stir well.
• Sprinkle little water on top and saute for 4 or 5mins on low flame.
• Remove from flame and add lemon juice & mix well.
• Transfer into a serving bowl. Lemon poha is ready to serve. Serve hot.

                                                       

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Sri Krishna Janmashtami 2012

Sri Krishna Janmashtami Subhakankshalu

                        

Vasudeva Sutam  Devam -  Kansa Chanoora Mardanam

Devaki Paramanadam    -  Krisham Vande Jagadgurum

To day we celebrate Krishna's birthday. This day happens to be the most blessed and adorable day of the advent of Bhagavan Sri Krishna, which goes by the name of Sri Krishna Janmashtami. Janmashtami (also called Gokulastami) is the joyful celebration of Lord Krishna's birth. Mazor celebrations of Krishna Janmashtami takes place at midnight. Historically, Lord krishna appeared in the Dwapara Yuga, on the midnight of the 8th day of the Krishna Paksham, month of Sravana and star of Rohini in the year of Visvavasu around 3227 B.C. He lived for 125 years and disappeared on February 18th 3102 B.C on the new moon night of Phalguna. 

Sri Krishna is considered as Jagatguru.  He is the teacher of all teachers. The guru of all gurus, Krishnam Vande Jagadguru.There is no guru equal to him.The festivel celebrated across the length and breadth of India by people following Hinduism. Infact, it is an important day for Hindus. Lord Krishna was the incarnation of Vishnu. Born in prison of Demon Kansa, from Kansa's sister Devaki and Vasudeva. He was taken to the house of Nanda and then he went to Madhura. 

The main objective of Lord Krishna's birth was to free mother earth from the wickedness of Demons. Playing an important part in Mahabharta and propagating the theroy of Bhakti and Good Karma were other important objectives. The birth of Lord Krishna by fasting and feasting, Krishna has the supreme power of attraction by his words,his sport, his music and all his actions. He attracts all people. Finally, just in time for Krishna's birthday a clear explanation of what "Supreme Personality of God Hed", actually means Krishna is never 'born' and never 'dies' like the rest of us.

He does appear on earth in extraordinary ways. It is the deep faith and devotion of people towards him that the festival is still celebrated. The devotees of Lord Krishna observe fast for the whole day and night. Worshipping him and they chant the mantra " OM Namo Bhagavate Vasudevaya". Krishna's birth place Mathura and Brindavan celebrate this occasion with great pomp and show. Devotees make various dishes of milk to please the Lord during the fast.This because Lord Krishna was particularly fond of milk and butter. Lord Krishna loves Atukulu / Poha very much. Sweet dishes are also made.

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Avakai Perugu Pachadi / Yogurt Chutney With Mango Avakai

                                       

Ingredients :

• 1 Cup Fresh Curd / Yogurt
• 2 sp Mango Avakai Pickle with out oil
• 1 Green Chilli chopped
• 1 Onion chopped

For Popu :

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

Preparation :

• Take curd in a bowl and add avakai pachadi & mix well.
• Heat oil in a pan add popu ingredients and fry for 2mins.
• Now add onion, green chilli pieces, curry leaves & fry till the onions are soft.
• Turn off heat and let it cool for some time.
• Add popu to curd chutney and mix well.
• Avakai perugu pachadi is ready to serve.
• Serve with dosa, chapati, minapa roti etc.

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Dondakaya Pappula Podi Kura

                                         

Ingredients :

• 1/4 kg Ivy Gourd / Dondakayalu
• 2 Green Chillies chopped
• 1 Onion chopped
• 1 sp Toasted Sesame Seeds
• 1 sp Roasted Chana Dal
• 1 sp Grated Coconut
• 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
• 2 sp Oil

Method :

• Grind sesame seeds, putnala pappu, coconut along with red chilli powder & keep aside.
• Wash and cut dondakayalu into thin and lengthwise.
• Heat oil in a pan add popu ingredients & fry for 2mins.
• When it done add onions, green chillies, curry leaves and stir.
• Next add dondakaya mukkalu, salt, turmeric powder and stir well.
• Sprinkle little water & stir, cover and cook on medium flame.
• When done add ground powder and stir well.
• Cover and cook on low flame with couple of mins.
• Turn off the flame & transfer into a serving bowl.
• Dondakaya pappula podi kura is ready to serve.

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Onion Antu Pulusu / Ullipaya Pulusu

                                          

Ingredients :

• 2 Onion finely chopped
• 1/2 Lime Size Tamarind
• 2 Green Chillies chopped
• 1 pinch Turmeric Powder
• 1 sp Red Chilli Powder
• 2 sp Grated Jaggery
• 1 sp Rice Flour
• 1 pinch Hing
• Salt

For Seasoning :

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

Preparation :

• Clean and soak tamarind in water and keep aside.
• Heat oil in a khadai add popu ingredients and fry for 2mins.
• Add curry leaves, green chilli, onion pieces and fry for few mins.
• When the onions are tender add tamarind juice and salt.
• Add turmeric, red chilli powder, jaggery & let it boil for few mins.
• Add rice flour water and cook on low flame for couple of mins.
• When it done remove from flame & transfer into a serving bowl.
• Onion antu pulusu is ready to serve.
• Serve with steemed white rice along with pappu & papad.

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Raksha Bandhan

Wish You A Very Happy Raksha Bandhan

Sravani is an anciant vedic festival traditionally associated with the Brahmins on which day they change their sacred thread (Jandhyam). Both Raksha Bhandan and sravani are celebrated on the full moon day of Shravan (August).  Raksha Bandhan or Rakhi is a Hindu festival, which celebrates the relation ship between brothers and sisters. It is celebrated on the full moon of the month of Shravana and in 2012, it falls on August 2. The festival is marked by the tying of a rakhi on holy thread by the sister on the wrist of her brother. The brother in return offers a gift to his sister and vows to look after her. The brother and sister traditionally feed each other sweets. It is still celebrated today, and the brother and sister have to treat each other well for the day. 

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Chikkudukaya Kandi Pappu Podi Kura

                                     

Ingredients :

• 1/4 kg Chikkudukayalu
• 1/4 Cup Toor Dal
• 1 pinch Turmeric Powder
• 1 sp Red Chilli Powder
• Salt to taste

For Popu :

• 1/2 sp Mustard Seeds
• 1/4 sp Cumin Seeds
• 1/2 sp 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 powder & keep it aside.
• Wash and 3/4 cook toor dal and strain.
• Heat oil in a pan add popu ingredients and fry for 2mins.
• When it done add curry leaves, cooked chikkudukaya pieces & stir.
• Add cooked toor dal, red chilli powder & stir well.
• Cook on low flame for 2mins with out lid.
• After 2mins turn off flame & transfer into a serving bowl.
• Chikkudukaya kandi pappu podi kura is ready to serve.
• Serve hot with white rice. It's a side dish for sambar.

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Menthi Kura Tomato Pappu / Methi Dal

                                      

Ingredients :

• 1 Small Cup Toor Dal / Kandi Pappu
• 2 Cups Chopped Menthi Kura
• 2 Green Chillies slit length wise
• 1 Onion chopped
• 1 Tomato chopped
• 2" Tamarind Flakes
• 1 pinch Turmeric Powder
• 1 sp Red Chilli Powder
• Salt to taste

For Popu :

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

Method :

• Clean, wash & cut menthi kura into small pieces.
• Pressure cook toor dal, chukka kura, onion, green chilli pieces & tomato.
• Let the cooker cool, remove the lid & mash the dal mix.
• Heat oil in a fry pan add mustard, cumin seeds & red chilli fry for 1 min.
• When they fry add curry leaves, dal mix, tamarind & stir well.
• Add red chilli, turmeric powder, salt and mix well.
• Let it cook for 5mins on low flame.
• Turn off heat & transfer into a serving bowl.
• Menthi kura tomato pappu is ready to serve.
• Serve with white rice or roties.

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