January 31, 2011

Kobbari karam

Ingredients:
Dry Coconut - 2 cups (grated)
Dry red chillies - 5
Urad dal - 1 tbsp
Channa dal - 1 tbsp
Cumin seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Salt to taste
Oil - 1 tsp


Method:

  • Heat oil add all ingredients except coconut, salt and roast till aroma comes.
  • Cool and grind all ingredients with coconut and salt to make powder.
  • Store in airtight container.
  • Serve with Idli or rice with ghee.

January 27, 2011

Alu Gobi ki tahari

Ingredients:
Pulao rice - 500 gms
Potatoes - 225 gms
Cauliflower - 2250gms
Oil - 2-3 tbsp
Turmeric - 1 tsp
Dry ginger powder - 1/4 tsp
Chilli powder  - 1 tsp
Garam Masala -  1 tsp
Bay leaves - 2
Cloves - 8
Cinnamon - 1 piece
Salt to taste


Method:

  • Peel and cut potatoes into four.
  • Cut cauliflower into florets.
  • Wash and soak rice for 15 minutes.
  • Heat oil in a thick bottomed vessel. Fry cloves, cinnamon and bay leaves.
  • Add potatoes, cauliflower florets, rice and fry for few minutes.
  • Add salt, turmeric, ginger powder and chilli powder and mix them.
  • Add double the water. Cover with lid and cook till rice is almost done.
  • When rice is cooked and each grain is separate, sprinkle garam masala over.
  • Toss lightly and serve hot.

January 26, 2011

Dahi vermicelli

Ingredients:
Vermicelli - 200 gms
Curd (fresh) - 350 gms
Green chillies - 2-3
Ginger - small piece
Mustard - 1/4 tsp
Red chilli- 1
Asafoetida -  a pinch
Oil - 1 tbsp
Curry leaves


Method:

  • Boil the vermicelli.
  • Mix with curd, chopped green chillies, ginger and salt.
  • Heat oil, fry red chilli, mustard seeds, asafoetida and curry leaves.
  • pour over vermicelli mixture. 
  • Mix well and serve pickles.

Moong dal Khichidi

Ingredients:
Basmati rice - 500 gms
Split green gram - 225 gms
Cinnamon - 1 small piece
cloves - 6
Oil - 50 gms
Onions - 1 (chopped)
Turmeric - 1/4 tsp
Salt to taste


Method:

  • Wash and soak gram for half an hour.
  • Wash and soak rice for 15 minutes.
  • Heat oil, add sliced onions, spices and rice, dal, salt, turmeric and double the amount of water.
  • Stir and cover the vessel with lid.
  • Cook gently till rice is cooked and khichidi is soft.
  • Garnish with chopped coriander leaves

January 25, 2011

Kandi -Kobbari pachchadi (Arhar dal with coconut chutney)

Ingredients:
Arhar dal - 1 cup
Fresh coconut - 1 Cup (grated)
Dry red chillies - 5-6
Oil - 1 tbsp
Tamarind - 2-3 stripes
Cumin seeds - 1/2 tsp
Salt to taste


Method:

  • Heat oil in a pan, add cumin seeds, dry chillies and arhar dal. Roast till the aroma arises.
  • Cool and grind with all other ingredients by adding little water.
  • Serve with steamed rice and ghee.
  • This is winter dish.

Kandi Podi

Ingredients:
Arhar dal - 1 cup
Channa dal - 1 cup
Moong Dal - 1 cup
Dry red chillies - 10- 12 or as per taste
Salt to taste
Curry leaves
Cumin seeds - 1 tsp
Turmeric - 1/4 tsp
Asafoetida -  a pinch


Method:

  • Dry roast the dals till the aroma comes
  • Roast curry leaves, red chillies and asafoetida.
  • Cool and grind all ingredients by adding salt, cumin seeds to make powder.
  • Store in airtight container.
  • Serve with steamed rice and ghee.

Pongal

Ingredients:
Rice - 1 cup
Moong Dal - 1/2 cup
Water - 5 cups
Ginger - small piece (finely chopped)
Cumin seeds - 2 tsp
Pepper corn - 1 tsp (crushed)
Ghee - 4 tbsp
Cashew nuts -  1 tbsp
Salt to taste
Curry leaves




Method:


  • Wash and cook rice and dal with salt, pepper, ginger pieces in pressure cooker.
  • Heat ghee in kadai, add cumin seeds, cashew nuts and curry leaves.
  • Add this to the cooked rice.
  • Mix gently before serving. Serve hot with coconut chutney or allam pachchadi.
  • Add some more ghee before serving if you need.

Daddojanam (curd Rice)

Ingredients:
Rice - 500 gms
Curd - 500 gms
Milk - 500 gms
Ginger pieces - 1 tbsp (finely chopped)
Green chillies - 3 - 4(chopped) or Pepper powder - 1 tsp
Salt to taste
Ghee - 1 tbsp
Channa dal, Urad dal - 1 tsp each
Mustard seeds - 1/2 tsp
Dry red chillies - 2
Curry leaves
Asafoetida  - 1/2 tsp (optional)


Method

  • Wash and cook the rice by adding double the water to rice.Cook and keep aside
  • Boil the milk and add this to cooked rice with curd. Mix gently.
  • Heat ghee in a pan add channa dal, urad dal, mustard, dry chillies, curry leaves and fry for one minute.
  • Add green chillies and ginger pieces then fry for one minute.
  • Add this to curd rice.
  • Mix Asafoetida in water and pour over the rice.
  • Close the rice bowl with lid and keep aside for 4-5 hours to set. Lastly add salt.
  • Mix gently before serving.
  • This is good for health and can carry this item in travelling for 1 or 2 days journey.


January 12, 2011

Pudina (Mint) Karam

Ingredients:
Pudina (Mint) leaves - 1 big bunch
Dry red chillies - 6-8
Cumin seeds - 1 tsp
Tamarind - 10 gms
Salt to taste
Turmeric - 1/4 tsp
Oil - 2-3 tsp


Method:

  • Take only leaves from pudina and wash them properly.
  • Heat oil in kadai, fry dry red chillies, cumin seeds then keep aside.
  • Roast mint leaves in the same kadai.
  • First grind red chillies, cumin seeds then add tamarind and other ingredients to make fine powder.
  • Store in air tight container for one month.
  • Serve with rice.

Pachchi Pulusu

Ingredients:
Tamarind - lemon size
Red chillies - 3-4
Onion - 1-2 (finely chopped)
Salt to taste
Cumin seeds - 1 tsp
Curry leaves
Jaggery - 50 gms
Oil - 1 tsp


Method:

  • Extract juice from Tamarind.
  • Roast red chillies, cumin seeds and curry leaves in oil. Cool and make it powder.
  • Add this powder, salt, jaggery (as per your taste) to tamarind Juice.
  • Add 2-3 glasses of water. Pachchi pulusu must be thin.
  • Finally add chopped onion pieces.
  • Serve with rice.
  • Generally we prepare this pachchi pulusu in summer. 

January 11, 2011

Mixed vegetable fry

Ingredients:
Cauliflower florets - 1 cup
Beans - 1/2 cup  (chopped)
Carrot - 1/2 cup (chopped)
Capsicum - 1 (chopped)
Green peas - 1/2 cup
Ginger garlic paste - 2 tsp
Onion - 1 (chopped)
Green chillies - 2
Red chilli powder - 1 tsp
Salt to taste
Turmeric - 1/2 tsp
Coriander, cumin powder - 1 tsp
Garam masala - 1/4 tsp
Cumin seeds -  1 tsp
Curry leaves
Coriander leaves
Oil- 1 tbsp


Method:

  • Heat oil in kadai, add cumin seeds, curry leaves and fry for one minute.
  • Add chopped onions, green chillies, ginger garlic paste and fry for 2-3 minutes.
  • Add all vegetables and close the lid, cook in low flame for 5 minutes.
  • Add all spices and mix well.
  • Cook in low flame by adding little water. Close the lid and cook till the vegetables are tender and fried. Stir occasionally.
  • Garnish with coriander leaves.
  • Serve with rice or roti.
  • This is easy, simple and tasty recipe with less oil.

Bitter Gourd Fry (Kakarakaya Eguru)

Ingredients:
Bitter gourd - 250 gms
Desiccated or fresh coconut grated - 1 tbsp 
Salt to taste
Turmeric - 1/4 tsp
Red chilli powder - 1 tsp
Oil - 1 tbsp
Channa dal, Urad dal, Mustard and cumin seeds - 1/4 tsp each (for talimpu)
Curry leaves
 Jaggery - small piece (optional)


Method:


  • Wash and cut the bitter gourd into small pieces and boil them in salted water. Drain the water and keep aside the pieces.
  • Heat the oil in pan, add all talimpu ingredients, curry leaves and fry for one minute.
  • Add bitter gourd pieces and spices and fry for 7-8 minutes in low flame.
  • Add grated coconut, mix well and cook another 5 minutes. (add grated jaggery if desired)
  • Serve with rice.
  • This is good for diabetic, asthma patients.

          కాకరకాయ ఇగురు 
కావలిసిన వస్తువులు:
కాకర కాయలు - 250 గ్రా 
కొబ్బరి పొడి - 1 tbsp 
ఉప్పు 
పసుపు - 1/4 tsp 
కారం - 1 tsp 
నూనె - 1 tbsp 
మినపప్పు, సెనగ పప్పు, - 1/2 tsp 
ఆవాలు - 1/4 tsp 
జీలకర్ర - 1/4 tsp 
బెల్లం - చిన్న ముక్క 
కరివేపాకు 

తయారీ:
  • కాకరకాయలు కడిగి చిన్న ముక్కలు కోసి ఉడికించుకోవాలి.  నీళ్ళు వంచి ముక్కలు పక్కన పెట్టుకోవాలి .. 
  • బాణలిలో  నూనె వేడి చేసి మినపప్పు, సెనగ పప్పు, ఆవాలు, జీలకర్ర, కరివేపాకు  వేగిన తరువాత కాకర కాయ ముక్కలు పసుపు, ఉప్పు, కారం వేసి బాగా వేయున్చికోవాలి. 
  • చివరకు కొబ్బరి పొడి, బెల్లం తురుము  వేసి సన్నని సెగ మీద 3-4 ని వేయించి దించుకోవాలి

January 10, 2011

Kanda Fry (Yam Fry)

Ingredients:
Kanda - 500 gms
Grated Coconut - 1 tbsp (dry or fresh)
Ginger garlic paste - 1 tsp
Green chillies - 2
Red chilli powder - 1 tsp
Salt to taste
Turmeric - 1/2 tsp
Garam masala - 1 tsp
Oil - 2 - 3 tbsp
Channa dal, Urad dal - 1 tsp each (for talimpu)
Cumin and mustard seeds - 1/4 tsp each (for talimpu)
Curry leaves.


Method:


  • Wash and peel the kanda neatly. Grate the kanda and keep aside.
  • Heat oil in kadai, add all talimpu ingredients and curry leaves.
  • Fry till mustard crackles, then add chopped chillies and ginger garlic paste.
  • Add grated kanda and fry in low flame till it 3/4th cooked.
  • Then add spices and coconut powder and fry till it becomes little crispy.
  • Remove from fire and serve with rice.

Bread Pudding

Ingredients:
Milk - 1 1/2 litres
Bread slices - 6
Bread Crumbs - 2 cups
Sugar - 4 tbsp
Almonds- 100 gms
Raisins - 200 gms
Vanilla essence - 2 tsp
Eggs - 2


Method:

  • Cut the bread slices, almonds into small pieces.
  • Heat the milk in a thick bottomed pan and bring it to boil till the milk reduces to half by stirring continuousness.
  • Remove from fire and mix sugar well then mix bread pieces, bread crumbs, almonds, raisins and essence. 
  • Blend well so all ingredients mix well.
  • Allow the mixture to cool.
  • Beat the eggs and mix in the above mixture.
  • Pour the mixture in pudding mould and steam the pudding for 30 to 40 minutes in medium flame or until the pudding is set. 
  • This is little wet and tasty.

Bottle Gourd Curry (Sorakaya Kura)

Ingredients:
Bottle Gourd - 1 (Tender)
Onion - 1
Green chillies - 3
Ginger - small piece
Red Chilli powder - 1 tsp
Salt to taste
Turmeric - 1/4 tsp
Oil -1 tbsp
Channa dal, Urad dal, Mustard and cumin seeds - 1/4 tsp each (for talimpu)
Curry leaves
Milk - 1/2 cup


Method:


  • Peel and cut bottle gourd into small pieces.
  • Finely chop green chillies, onion and ginger.
  • Heat the oil in pressure cooker, add all talimpu ingredients and curry leaves and fry till mustard crackles.
  • Add chopped onions, green chillies and onions and fry for 2 minutes.
  • Add bottle gourd pieces and half cup of water then close the lid and cook upto three whistles.
  • Remove from fire and cool it. Open the lid add spices and again put the cooker on flame.
  • Cook till the water completely evaporates and then add milk and cook another 2 minutes.
  • Serve with rice or roti.


January 06, 2011

Poha Dosa (Attukula Dosa)

Ingredients:
Rice - 2 cups
Poha - 1 cup
Butter Milk - 3 cups
Green chillies - 4-5
Salt to taste
Oil


Method:

  • Soak rice and poha  in butter milk for 2-3 hours.
  • Grind the rice and poha into fine paste by adding salt and buttermilk
  • Add finely chopped green chillies to the batter.
  • Heat the pan, grease with oil and pour 1 ladle full of batter to make round dosa.
  • Cook both sides by applying oil.
  • Serve hot with chutney

Mysore Bajji

Ingredients:
Maida - 100 gms
Sour Curd - 1 cup
Salt to taste
Baking soda - 1/2 tsp
Red chilli powder - 1 tsp
Oil - 1 tbsp
Oil for deep frying


Method:


  • Mix maida, curd, salt, chilli powder and 1 tsp of oil, add little curd if the batter is too tight.
  • Keep aside for two to three hours.
  • Before cooking add baking soda and mix well.
  • Heat oil in kadai, drop medium size batter like round ball and cook in medium flame till golden brown.
  • Do all like this by frying few at a time.After removing from oil, spread on paper napkin to absorb oil.
  • Serve hot with chutney.

Punugulu

Ingredients:


Idli Batter - 2 cup
Maida or all purpose flour - 1/2 to 1 cup
Baking soda - 1/2 tsp
Salt to taste
Green chilli paste or red chilli powder -  1 tsp
Coriander leaves - small bunch (finely chopped)
Curry leaves - few (finely chopped)
Oil for deep fry


Method:

  • Mix all the above ingredients except oil. The batter must be tight for making punugulu. If it is loose, oil absorbs more.
  • Keep aside the batter for 15 minutes 
  • Heat oil in kadai, drop 1 tsp of batter(like round ball) in hot oil, do like this for all.
  • Cook few at a time and Fry till golden brown and spread on paper napkin.
  • Serve hot with chutney.

January 01, 2011

Tomato Broad bean curry (tomato chikkudu kaya kura)

Ingredients:
Broad beans - 250 gms
Tomatoes - 2 -3
Onion - 1
Green chillies -2
Ginger garlic paste - 1 tsp
Salt to taste
Red chilli powder - 1 tsp
Turmeric - 1/4 tsp
Oil - 1 tbsp
Urad dal, Channa dal, cumin seeds, Mustard seeds - 1/4 tsp each (talimpu)
Curry leaves


Method:

  • Trim the edges of broad beans and cut them into 1' pieces and boil them in salted water for 5 minutes.
  • Finely chop onions, tomatoes and green chilles
  • Heat oil in kadai, add all talimpu ingredients, curry leaves and fry till mustard crackles.
  • add onion, green chillies, tomatoes and cook till tomatoes are tender.
  • Add boiled beans, spices and one cup of water and cook another 10 minutes in low flame or till water evaporates.
  • Serve with rice.

Potato (Bangala dumpa) Kurma

Ingredients:
Potatoes - 500 gms
Tomatoes - 4
Onions - 4
Green Chillies - 2
Ginger Garlic paste - 1 tbsp
Fresh coconut - 1 cup (chopped)
poppy seeds - 1 tbsp

Cumin seeds - 1/2 tsp
Cardamom  - 2
Cinnamon - 1" piece
Cloves - 4 - 5
Salt to taste
Turmeric - 1/2 tsp
Red chilli powder - 1 tsp
Garam Masala - 1 tsp (optional)
Oil- 2 tbsp
Coriander leaves


Method:

  • Half boil the potatoes, peel and chop them into medium pieces.
  • Finely chop onions, tomatoes and green chillies.
  • Heat oil in thick kadai, add cardamom, cinnamon, cloves and cumin seeds and fry till aroma comes.
  • Add chopped onions, green chillies, ginger and garlic paste and cook till they are translucent.
  • Add tomatoes, salt, turmeric and red chilli powder, cook till oil floats.
  • Grind coconut and poppy seeds into fine paste by adding little water.
  • Add potatoes, coconut paste and one glass of water.
  • Close the lid and cook in low flame for 10 minutes.
  • Garnish with coriander leaves.
  • Serve with rice, pulao.












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