Search A Recipe

Sunday, March 30, 2014

Ugadi Subhakankshalu

"Happy Ugadi May God Bless Everyone
Jaya Nama Samvatsara Ugadi Subhakankshalu" 



           by Sivanis kitchen
Click Here for Full Recipe>>

Saturday, March 29, 2014

Stuffed Bitter Gourd / Gutti Kakarakaya Kura

Ingredients :

  • 6 no Bitter Gourd / karelas
  • 1 pinch Turmeric Powder
  • Little Salt
  • 3 sp Oil

For Powder :

  • 4 sp Chana Dal
  • 3 sp Urad Dal
  • 1 sp Coriander Seeds
  • fistful Coconut Pieces
  • 2 inches Tamarind Flake
  • 6 Dry Red Chillies
  • Salt to taste
  • 1 sp Oil

Preparation :

  • Heat 1 sp oil in a  pan add chana dal, urad dal, coriander seeds, red chillies & fry.
  • Fry them on a medium flame until it turns golden brown in colour.
  • Then transfer into a plate and add tamarind, coconut pieces and salt.
  • Let it cool for some time and grind into a fine powder and keep aside.
  • Take small type of bitter gourd, wash & make lengthwise cut on one side.
  • Cook bitter gourd with turmeric powder, little salt & strain, let it cool for some time.
  • Then stuff the ground powder into the center of each bitter gourd.
  • Heat oil in a wide pan add karelas & shallow fry in medium heat.
  • Changing the sides carefully, cook the bitter gourd till brown  in color.
  • Remove from flame & transfer into a serving bowl.
  • Stuffed kakarakaya is ready to serve.  



Click Here for Full Recipe>>

Tuesday, March 25, 2014

Wheat Flour Besan Flour Laddu


Ingredients :

  • 1 cup Wheat Flour / Godhuma Pindi
  • 1 cup Besan Flour / Senagapindi
  • 1 1/2 cup Sugar
  • 4 or 5 Elaichi
  • 1/4 cup Ghee

Preparation :

  • Grind suagr with elaichi into a fine powder and keep it side.
  • Heat 2 tbsp ghee in a pan add wheat flour and fry.
  • Fry until  light brown color & good aroma, remove from the pan.
  • Put 2 tbsp ghee and fry the besan flour till good aroma & remove from the flame.
  • Let it cool & add sugar powder and mix well.
  • Heat remaining ghee & add to the mixture and mix well with hand.
  • Take small portion of the mixture & shape into a ball.
  • Wheat flour besan flour laddus are ready to eat.
  • Store in an airtight container.  
Click Here for Full Recipe>>

Wednesday, March 12, 2014

Mixed Dal Sweet Pongal


Ingredients :

  • 1 cup Rice
  • 1/4 cup Moong Dal
  • 1/4 cup Chana Dal
  • 2 cups Grated Jaggery
  • 1/4 sp Elaichi Powder
  • Few Dry Fruits
  • 2 or 3 sp Ghee
  • 5 cups Water

Method :

  • Wash rice, dals and pressure cook with five cups of water.
  • Let it cool for some time and remove the lid & mash the cooked rice mixture.
  • Now heat a cup of water & add grated jaggery in it & allow to boil.
  • Once the jaggery dissolved in the water & then strain the jaggery water.
  • Again boil the jaggery water and make a thick syrup.
  • Now add cooked rice mixture, elaichi to jaggery syrup and mix well.
  • Add ghee and stir well continue to cook for couple of mins.
  • Turn off the flame & transfer into a serving bowl  & add chopped dry fruits.
  • Mixed dal bellam pongali is ready to serve.



Click Here for Full Recipe>>

Tuesday, March 11, 2014

Alu Methi Paratha


Ingredients :

  • 11/2 cup Godhuma Pindi / Wheat Flour
  • 1 cup chopped Methi Leaves / Menthi Kura
  • 1 no Alu / Potato finely chopped
  • 1 Onion chopped
  • 3 Green Chillies
  • 1/2 sp Chat Masala
  • Salt to taste
  • 4 sp Oil / Ghee

Preparation :

  • Pressure cook chopped onion, green chillies, alu pieces, methi leaves & enough salt.
  • Let it cool for some time and mash it with chat masala till smooth.
  • Add wheat flour to this mashed methi mixture & knead to smooth dough.
  • Make small balls and roll like chapathis & fry on pan with ghee.
  • Alu methi paratha is ready to serve, serve hot with fresh curd. 


Click Here for Full Recipe>>

Sunday, March 9, 2014

Gongura Pachadi / Red Sorrel Leaves Chutney

Ingredients :

  • 2 cups Gongura Leaves / Red Sorrel Leaves
  • 4 Green Chillies
  • 5 Red Chillies
  • 1/2 sp Coriander seeds
  • 1/2 sp Mustard Seeds
  • 1/2 sp Menthi Seeds
  • 1/4 sp Urad Dal
  • 1 pinch Turmeric Powder
  • 1 pinch Inguva
  • 3 sp Oil
  • Salt

Method :

  • Heat oil in a pan add popu ingredients, red chillies and fry for 2mins.
  • When they splutter remove from the pan and fry gongura in the same pan.
  • Fry them until the leaves are soft, remove from the pan and let it cool.
  • Grind fried popu & green chillies into a coarse paste, if required add little water.
  • Add salt, turmeric powder, fried gongura and grind into a coarse paste.

Now gongura pachadi is ready to serve, serve with white rice along with ghee.

Click Here for Full Recipe>>

Gummadikaya Pulusu / Sweet Pumpkin Stew


Ingredients :

  • 1 cup Gummadikaya Mukkalu
  • 2 Green Chillies slit lengthwise
  • 1 Lime Size Tamarind
  • 1 pinch Turmeric Powder
  • 1 sp Red Chilli Powder
  • 1 sp Rice Flour or Besan Flour
  • 2 sp Grated Jaggery or Sugar
  • Salt to taste

For Popu :

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

Preparation :

  • Clean and soak tamarind in water and keep aside.
  • Wash, peel gummadikaya and cut into medium size pieces.
  • Heat oil in a khadai add popu ingredients and fry for 2mins.
  • Add curry leaves, chopped green chillies and stir well.
  • Now add gummadikaya mukkalu and mix well.
  • Sprinkle little water and cook on low flame until the pieces are soft.
  • Add tamarind juice, salt, jaggery, red chilli, turmeric powder and stir.
  • Mix rice flour with 1/4 cup water and add the flour mixture to cooked stew.
  • Bring to boil, reduce heat and simmer for couple of minutes or until thick.
  • When it thicken, remove from flame & transfer into a serving bowl.
  • Garnish with coriander leaves, now gummadikaya pulusu is ready to serve.
  • Serve with steamed white rice along with pappu & papad.




Click Here for Full Recipe>>

Saturday, March 8, 2014

Tomato Dal With Moong Dal

Ingredients :

  • 1 cup Moong Dal
  • 1 sp Ginger Garlic Paste
  • 2 Tomatoes chopped
  • 3 Green Chillies slit Lengthwise
  • 1 pinch Turmeric Powder
  • 1 sp Red Chilli Powder
  • 1 sp Coriander Powder
  • 1 pinch Inguva
  • Salt to taste

For Popu :

  • 1/2 sp Cumin Seeds
  • 2 Red Chillies
  • Coriander Leaves
  • Curry Leaves
  • 2 sp Oil

Method :

  • Wash moong dal and cook on stove top or pressure cook & keep it aside.
  • Heat oil in a pan add cumin seeds, inguva, red chillies & fry.
  • When they begin to crackle add curry leaves, chopped green chillies.
  • Add ginger garlic paste and stir for a minute next add chopped tomatoes.
  • Add all the powders, salt and mix well, cover and cook until soft.
  • Add cooked dal to fried popu and mix well, add little water if required.
  • Continue to cook for 2 or 3 minutes & turn off the flame.
  • Transfer into a serving bowl & garnish with coriander leaves.
  • Tomato moong dal is ready to serve, serve hot with rice or roti.








Click Here for Full Recipe>>

Thotakura / Amarnath Leaves Tomato Curry


Ingredients :

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

For Popu :

  • 1/2 sp Mustard Seeds
  • 1 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.
  • Once done add chopped onions, green chillies, curry leaves & stir.
  • Fry till onions turn pink add chopped tomato and cook.
  • Add thotakura leaves, turmeric powder, salt & stir, cover and cook on low flame.
  • Keep stirring now and then to prevent burning.
  • Once done remove the lid and fry for a minute with out cover.
  • Thotakura tomato kura is ready to serve, serve with rice or chapathi.


Click Here for Full Recipe>>

Tuesday, March 4, 2014

White kalakand

   
                 

Ingredients :

  • 1 litre Milk
  • 50 to 70  gr Sugar
  • 1 sp Lemon Juice or 1 sp Citric acid
  • 1/4 cup chopped Nuts, Pista & Almonds
  • 2 sp Ghee

Method :

  • Boil 1/2 litre milk in a pan and add lemon juice and stir.
  • Let it boil a couple of minutes until the chenna separates from the milk.
  • Sieve the mixture with a clean cloth and press out excess water & keep it aside.
  • Now put the remaining milk to boil, till it reduces to half.
  • Add chenna to the boiled milk and stir it continuously.
  • Cook the mixture till it gets thick, now add sugar & cook till the mixture turns lumpy.
  • Take a tray and grease it with little ghee & pour the mixture into the tray & spread it evenly.
  • Garnish the mixture with chopped nuts and allow it to cool.
  • Cut into squares and store in the fridge until ready to serve.
  • Now white kalakand is ready to eat.




                                             








Click Here for Full Recipe>>

Monday, March 3, 2014

Munagaku Kandi Pappu Podi Kura / Drumstick Leaves Toor Dal Stir Fry

Ingredients :

  • 2 Bunches Munagaku / Drumstick Leaves
  • 1/4 Cup Toor Dal / Kandi Pappu
  • 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

Preparation :

  • Clean and pluck munagaku from the stems and wash throughly.
  • Wash and half cook toor dal and strain.
  • Heat oil in a pan add popu ingredients and fry for 2mins.
  • Add curry leaves, chopped munagaku and stir well.
  • Sprinkle little water & add salt, turmeric powder and mix well.
  • Cover and cook until the drumstick leaves are soft.
  • Once the leaves are soft add cooked toor dal and stir.
  • Lastly add red chilli powder & stir well.
  • Fry for 3 or 4 mins on low flame without cover.
  • After that remove from the heat & transfer into a serving bowl.
  • Munagaku & kandi pappu podi kura is ready to serve.
  • Serve with rice or roties.
Click Here for Full Recipe>>
Related Posts Plugin for WordPress, Blogger...