Ingredients :
- 4 no Vankayalu / Brinjal
- 1 small cup Minapa Vadiyalu
- 1/2 lime size Tamarind
- 2 or 3 sp grated Jaggery
- 1 Onion finely chopped
- 2 Green Chillies chopped
- 1 pinch Turmeric powder
- 1 sp Red Chilli Powder
- Oil deep fry for Vadiyalau
- Salt to taste
Preparation :
- 1/2 sp Mustard Seeds
- 1/4 sp Cumin Seeds
- 1/2 sp Urad Dal
- 1 Red Chilli crocked
- 1 pinch Inguva
- Coriander Leaves
- Curry Leaves
- 2 sp Oil
preparation :
- Soak tamarind in one cup of water for few mins and squeeze out the juice.
- Deep fry minapa vadiyalu in hot oil and keep it aside.
- Heat 2 sp oil in a sauce pan add brinjals and stir, cover and cook.
- Stirring in between until the brinjals are soft, let it cool completely.
- Remove the skin and place the flesh in a bowl and mash it.
- Add chopped onion, green chillies, tamarind juice, jaggery & mix well.
- Add salt, turmeric powder, red chilli powder, fried minapa vadiyalu & mix it well.
- Heat oil in a frying pan add popu ingredients and fry.
- Once done add it to brinjal mixture and mix, brinjal minapa vadiyayala pulusu is ready.
- Garnish with coriander leaves and serve, serve with rice and roties.
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Ingredients :
- 1 cup Ragi pindi / Finger Millet Flour
- 1 cup Wheat Flour
- 2 sp Wheat Flour for dusting
- Oil for Deep Fry
- Enough Salt
- Water
Preparation :
- Combine ragi flour, wheat flour, salt and knead into dough, rest the dough for 10 mins.
- Make small balls and roll them into puris & deep fry them in hot oil & remove on a paper.
- Now ragi pindi puris are ready to serve, serve with any curry.
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Ingredients :
- 1 small Green Mango
- 1/2 cup Grated Fresh Coconut
- 4 Green Chillies
- Salt to taste
- 2 sp Oil
- 1/4 sp Mustard Seeds
- 1/4 sp Urad Dal
- Curry Leaves
Method :
- Wash peel mango and cut into small pieces, cut green chilies in the middle.
- Heat 1 sp oil in a pan add green chilies & fry for 1 or 2 mins & remove from fire.
- Grind coconut, mango pieces, salt, green chilies into a coarse paste.
- Heat 1 sp oil in a pan add popu and fry, once done add it to ground chutney.
- Instant mango coconut chutney is ready to serve, serve with rice.
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Ingredients :
- 1 small cup Moong Dal
- 1 no Drumstick Pieces
- 1no Potato Pieces
- 1 pinch Turmeric Powder
- 1/2 sp Coriander Seeds
- 1/2 sp Chana Dal
- 1/2 sp Urad Dal
- 3 Red Chillies
- 2 sp Grated Coconut
For Popu :
- 1/2 sp Mustard Seeds
- 1/2 sp Urad Dal
- 1 Red Chilli crocked
- 1 Pinch Inguva
- 2 sp Oil
- Curry Leaves
Preparation :
- Heat 1 sp oil in a pan add coriander seeds, urad, chana dals, red chillies and fry.
- Remove from fire and grind into a coarse paste along with grated coconut.
- Wash moong dal and cook on stove top.
- When it 3/4 done add chopped potato, drumstuck pieces and cook.
- Add turmeric powder, ground paste, salt and mix well.
- Let it cook for couple of mins and turn off the flame.
- Heat 1 sp oil in frying pan add popu ingredients and fry.
- When they pop up add this popu to cooked dal mixture & mix it well.
- Moong dal munakkaya kutu is ready and transfer into a serving bowl.
- Serve with plain boiled rice or chapaties.
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Ingredients :
- 1/4 kg Brinjals / Vankayalu
- 100 gr Broad Beans Seeds
- 1 Tomato chopped
- 1 Onion chopped
- 1 pinch Turmeric Powder
- 1/2 sp Coriander Powder
- 1 sp Red Chilli Powder
- 1/2 sp Ginger Garlic Paste
- Enough Salt
for Popu :
- 1/2 sp Mustard Seeds
- 1/2 sp Urad Dal
- 1/2 sp Chana Dal
- 1 Red Chilli crocked
- Curry Leaves
- 3 sp Oil
Preparation :
- Wash and pressure cook chikkudu ginjalu with little salt & strain.
- Heat oil in a pan add popu & fry for 2 mins and add ginger garlic paste.
- Add curry leaves, chopped onion and saute, until onions turn soft.
- Add chopped tomatoes, chopped brinjal, salt, turmeric powder & mix it well.
- Sprinkle little water and cover with a lid & cook on medium flame.
- When the brinjals are soft add cooked broad beans seeds and stir.
- Add coriander powder, red chilli powder & stir well.
- Allow to cook for 2 mins with cover and turn off the flame.
- Vankaya chikkudu ginjala kura is ready to serve, serve with rice.
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Ingredients :
- 1 no Beetroot
- 2 no Potatoes
- 1 Onion chopped
- 2 Tomatoes chopped
- 1/2 sp Ginger Garlic Paste
- fistful Coconut Pieces
- 1 pinch turmeric Powder
- 1 sp Coriander Seeds
- 1 sp Chana Dal
- 1/2 sp Urad Dal
- 5 Red Chillies
- Salt to taste
For Popu :
- 1/2 sp Mustard Seeds
- 1/2 sp Urad Dal
- 1 Red Chilli crocked
- Curry Leaves
- Coriander leaves
- 2 sp Oil
Preparation :
- Wash, peel the beetroot, potatoes & cut into small pieces & pressure cook.
- Dry roast coriander seeds, chana dal, urad dal and red chillies.
- Grind into a fine paste along with coconut pieces & add little water.
- Heat oil in a pan add popu ingredients & fry for about 2mins.
- Add onions, curry leaves and stir, fry until the onions are tender.
- Add chopped tomatoes, ginger garlic paste & cook well.
- Add ground paste, salt, turmeric powder, and mix well.
- If necessary add some extra water and add cooked pieces & mix well.
- Let it cook for couple of mins and remove from heat.
- Transfer into a serving bowl and garnish with coriander leaves.
- Beetroot aloo gravy curry is ready, serve hot with rice or roties.
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Ingredient :
- 11/2 cup Cooked Rice
- 2 sp Fresh Pandu Mirapakaya Chutney
- 1 Big Onion chopped
- 1/2 sp Mustard Seeds
- 1/2 sp Urad Dal
- 1/2 sp Chana Dal
- 1 Red Chilli crocked
- Curry Leaves
- 2 sp Oil
Preparation :
- Heat oil in a pan add popu ingredients and fry.
- When they splutter add curry leaves, chopped onion and stir.
- Stir fry until the onion is transparent remove from fire & add it to rice.
- Mix well with pandu mirchi pachadi & close the lid for 5mins.
- Rice with pandu pirapakaya pachadi is ready to serve, serve with curd.
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Ingredients :
- 1big Spoon Ragi Flour
- 4 sp Grated Coconut
- 4 or 5 big Spoon Sugar
- 11/2 cup Milk
- 1/4 cup Water
- 1 pinch Elaichi Powder
- 3 Cashews
- 3 Badam
Method :
- Combine coconut, badam, cashew and grind into a smooth paste with enough water & keep aside.
- Take a bowl mix ragi flour in 1/4 of water to avoid lumps formation & keep aside.
- Take a saucepan add milk and bring to a boil then add the mixed ragi flour to it.
- Mix well and cook for 5 to 6 mins and add sugar, keep stirring until it get well mixed.
- Now add the ground coconut mixture, elaichi powder and return it to a boil.
- Simmer gently for 1 or 2 mins & turn off the flame & transfer into a serving bowl.
- Now ragi kobbari payasam is ready to serve, serve cool with chopped dry fruits.
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Ingredients :
- 1 small cup Toor Dal
- 1 cup chopped Ridge Gourd Pieces
- 1/2 cup chopped Mango Pieces
- 1 cup chopped Brinjal pieces
- 2 Green Chillies chopped
- 1 pinch Turmeric Powder
- 1/2 sp Red Chilli Powder
- Salt to taste
For Popu :
- 1/2 sp Mustard Seeds
- 1/4 sp Cumin Seeds
- 1 Red Chilli crocked
- 1 pinch Hingh / Inguva
- Curry Leaves
- 2 sp Oil
Method :
- Combine dal, vegetables and pressure cook for 3 whistles.
- Let it cool for some time then remove the lid and mix it well.
- Heat oil in a pan add popu and fry, when done add curry leaves and stir.
- Add cooked dal mixture, salt, turmeric, red chilli powder and mix.
- Continue to cook for couple of minutes and turn off the flame.
- Mamidi, vankaya, birakaya pappu is ready to serve, serve with rice or roties.
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Ingredients :
- 1 cup Rice
- 1/2 cup Toor Dal
- Lime Size Tamarind
- 2 sp Sambar Powder
- 1 /4 sp Turmeric Powder
- 1 sp Red Chilli Powder
- 2 Green Chillies
- 1 Drum Stick
- 1 Onion
- 1 Tomato
- 1 Carrot
- 1 Brinjal
- 1 Aloo
- 5 1/2 cup Water
- Salt to taste
- 2 sp Ghee
For Popu :
- 1 sp Mustard Seed
- 1/2 sp Cumin Seeds
- 1/4 sp Methi Seeds
- 1 Red Chilli crocked
- 1 pinch Inguva
- Curry Leaves
- Coriander Leaves
- 2 sp Oil
Preparation :
- Wash and soak rice and dal together for 15 mins.
- Soak tamarind and make around 2 cups of extract & keep aside.
- Wash and chop all the vegetables and keep it aside.
- In a pressure pan add oil and heat it, then add popu ingredients and fry.
- Add curry leaves, onion, green chillies, chopped vegetables and stir.
- Add turmeric powder, sambar powder, red chilli powder and mix well.
- Then add soaked rice and dal mixture and mix it well.
- Add tamarind extract, 3.5 cup of water, salt and stir well.
- Close the lid and pressure cook for 3 whistles & turn off the stove.
- Let it set for 10 to 15 mins then remove the lid and mix gently.
- Garnish with coriander leaves and 2 sp of ghee on top and serve.
- Sambar rice is ready to serve, serve hot with papads.
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Ingredients :
- 1 cup Rice Rava
- 3 sp Moong Dal
- 2 Green Chillies
- 1 sp chopped Ginger
- 3 cups Water
- Salt
For Popu :
- 1 sp Mustard Seeds
- 1 sp Chana Dal
- 1 sp Urad Dal
- 1 Red Chilli
- Curry Leaves
- 3 sp Oil
Method :
- Wash and soak moong dal for about 10 to 15 mins & keep aside.
- Heat oil in a khadai add popu ingredients and fry.
- When they splutter add ginger, green chilli pieces, curry leaves and stir.
- Add three of cups water, enough salt, soaked moong dal & bring it to a boil.
- Once the water starts boiling, pour the rice rava and stir well.
- Cover with a lid and lower the heat, let it simmer until all the water is absorbed.
- Turn off the heat and leave it for 2 or 3 mins with cover.
- Biyyam rava moong dal upma is ready, serve with pickle, powder or curd.
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Ingredients :
- 1 cup Moong dal
- 2 cups chopped Spinach
- 1 Big Onion chopped
- 2 Green Chillies
- 1/2 sp Garam Masala Powder
- 1 pinch Turmeric Powder
- 1 sp Red Chilli Powder
- 1 sp Ginger Pieces
- Salt to taste
For Popu :
- 1/2 sp Mustard Seeds
- 1/2 sp Cumin Seeds
- 1 Red Chilli crocked
- 1 pinch Inguva
- Curry Leaves
- 2 sp Oil
Preparation :
- Combain dal, palak, green chillies and pressure cook.
- Let it cool for some time and mix it well.
- Heat oil in a pan add popu ingredients and fry.
- When done add curry leaves chopped onion, ginger and stir.
- Saute until onions turn soft add cooked dal mixture & mix well.
- Add salt, turmeric, red chilli, garam masala powder and stir well.
- Cook for a couple of mins and turn off the flame & transfer into a bowl.
- Now dal palak is ready to serve, serve with rice or roties.
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Ingredients :
- 1 no Vankaya / Egg Plant
- 1 cup Birakaya Pieces
- 6 Green Chillies
- 2 inches Tamarind Flake
- 1 pinch Turmeric Powder
- 1/2 sp Mustard Seeds
- 1/2 sp Chana Dal
- 1/2 sp Urad Dal
- 1/4 sp Methi Seeds
- 1 pinch Inguva
- Salt to taste
- 2 sp Oil
For Popu :
- 1/4 sp Mustard Seeds
- 1/4 sp Urad Dal
- 1 Red Chilli
- Curry Leaves
- 1 sp Oil
Preparation :
- Wash and clean ridge gourd and cut into medium size pieces along with skin.
- Cut each green chilli into two parts, cut brinjal into medium size pieces.
- Heat oil in a pan add chana, urad dal, mustard, methi seeds, inguva & fry.
- When done remove from the pan and keep aside.
- Fry the chopped ridge gourd, brinjal, green chillies in 1 sp oil till they become soft.
- Let it cool for some, grind green chillies, turmeric, salt and soaked tamarind.
- Next add cooked pieces and grind slightly, remove from the jar and keep aside.
- Heat oil in a small pan and add mustard seeds, urad dal, red chilli and fry.
- When they splutter add curry leaves and add fried popu to ground chutney & mix well.
- Vankaya birakaya pachadi is ready to serve, serve with rice or chapathi.
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Ingredients :
- 1 lt Milk
- 6 no Taati Munjalu / Toddy Palm Seeds
- chopped few Pista, Badam & Cashew
- 1/4 cup Sugar
- 1 pinch Saffron Threads
Preparation :
- Wash the taati munjalu and remove the skin & chop them into small pieces.
- Heat milk in a nonstick pan to boil, keep stirring now and then.
- Till it reduces to half its original quantity then add sugar and stir.
- Stir it until the sugar dissolves in the milk, turn off the flame & allow it to cool.
- Add chopped taati munjalu to the reduced milk and mix well.
- Now Taati munjala rabdi is ready and place in the fridge to rest at least for one hour.
- Before serving add chopped dry fruits and saffron threads.
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Ingredients :
- 1 cup Besan Flour
- 2 1/2 cup Sugar
- 2 1/2 cup Ghee
- 1/2 cup Water
Method :
- Grease a plate with ghee & keep aside, heat ghee in a pan on low flame.
- Combain the sugar and water in a pan & boil it.
- Boil on medium heat till the syrup reaches one string consistency.
- Then slowly add besan flour to the syrup and stirring constantly.
- Pour hot ghee little by little to the flour mixture & mix properly.
- Stirring continuously in one direction over a medium flame.
- When the mixture starts leaving the sides of the pan & take it out & pour into a greased plate.
- Let it leave for couple of mins & cut them into diamond shapes with a sharp knife.
- Let them cool completely before separate the pieces.
- Mysore pak is ready and store them in an airtight container.
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Ingredients :
- 1 cup Avisaku / Avisa Leaves
- 1/4 cup Chana Dal
- 1/4 cup Urad Dal
- 1 sp Coriander Seeds
- 1 sp Sesame Seeds / Nuvvulu
- 5 Garlic Cloves
- 8 Red Chillies
- 2 inches Tamarind Flake
- Salt to taste
- 2 sp Oil
Preparation :
- Pluck the avisa leaves from the stalks and wash them gently & drain.
- Spread them out to dry on a kitchen towel and allow them to air dry.
- Dry roast nuvvulu on medium heat until light brown & remove from pan.
- In the same pan heat 1 sp oil and add dals, coriander seeds and fry.
- Fry them on medium flame until it turns golden brown in color.
- Remove from pan and transfer into a plate & allow it cool.
- Add 1 sp oil in the same pan fry red chillies & keep aside.
- Fry avisa leaves for couple of minutes & add garlic cloves to the fried avisa leaves.
- When they cool add salt, tamarind and grind into a fine powder.
- Now avisaku powder is ready to serve, serve with all tiffen items and rice with ghee.
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Ingredients :
- 1 cup chopped Spinach
- 1/2 cup chopped Onion
- 3 Green Chillies chopped
- 1/2 Lime size Tamarind
- 1 pinch Turmeric Powder
- 1 sp Red Chilli Powder
- 2 sp Grated jaggery
- 1 sp Rice flour
- 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 pinch Inguva
- 1 Red Chilli crocked
- Curry Leaves
Preparation :
- Wash the tamarind and soak in 1 cup of water & keep it aside.
- Heat oil in a pan add popu ingredients and fry.
- When done add chopped onion, green chillies, curry leaves & stir.
- Fry till the onions are light pink in colour add chopped palakura & mix well.
- Cook for a couple of mins then add 2 cups tamarind juice & mix well.
- Now add salt, turmeric, red chilli powder, jaggery and stir.
- Add rice flour water and mix well, let it cook for couple of mins & turn off the flame.
- Palakura pulusu is ready and transfer into a serving bowl, serve hot with rice or roties.
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Ingredients :
- 2 cups Grated Coconut
- 11/2 cup Sugar
- 2 cups Milk
- Few Dry Grapes / Kismis
- 1 pinch Elaichi Powder
Preparation :
- Take a bowl and add milk, coconut, sugar & cook on low flame.
- Stir continuously till it all mixes well and gets thickened.
- Add elaichi powder and stir, when it done add kismis and mix well.
- Apply 1 sp ghee to a plate and pour the mixture into the plate.
- When the mixture still warm make into balls.
- Now milk coconut laddus are ready to serve.
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Ingredients :
- 1 no Aratikaya / Raw Banana
- 1 Big Onion roughly chopped
- 4 Green Chillies
- 1 pinch Turmeric Powder
- Salt to taste
For Popu :
- 1/2 sp Mustard Seeds
- 1/2 sp Chana Dal
- 1/2 sp Urad Dal
- 1 Dry Red Chilli
- Curry Leaves
- 2 sp Oil
Preparation :
- Wash, peel banana and cut into small pieces.
- Cook them along with salt and turmeric powder & strain.
- Use a pestle & mortar to pound the onion, green chillies into a course mixture.
- Heat oil in a pan add popu ingredients and fry.
- When done add ground onion mixture, curry leaves and stir.
- Fry them till the onion is translucent add cooked raw banana pieces & stir well.
- Cover and cook on low flame for couple of minutes & turn off the flame.
- Now aratikaya ullipaya kura is ready, transfer into a serving bowl & serve.
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