Showing posts with label Vadiyalu. Show all posts
Showing posts with label Vadiyalu. Show all posts

November 27, 2017

MAIDA PAPADAMS

Ingredients:
Maida - 500 gms
Cumin seeds  -1 tbsp
Chilli powder -  1 tbsp
Salt to taste

Method:

  • Mix together all the ingredients with enough water to make a thin batter.
  • Cook the batter in low flame till the mixture turns into a thick paste.
  • remove and let it warm.
  • Make balls and spread them into a thin round circle on plastic sheet.
  • Dry them in the sun and store in airtight containers.
  • Fry when required in hot oil and serve with dal rice or sambar as side dish.


May 21, 2016

KOTHIMEERA VADIYALU

   కొత్తిమీర వడియాలు 

కావలిసిన వస్తువులు:
కొత్తిమీర  - 1 కిలో 
మినపప్పు - 250 గ్రా 
ఉప్పు - 2 tbsp 
పచ్చి మిరపకాయలు - 100 గ్రా లేదా సరిపడా 

తయారీ:

  • పొట్టు మినపప్పు తీసుకొని 3 గంటలు నానపెట్టి బాగా కడుక్కోవాలి. 
  • కొత్తిమీర, పచ్చి మిర్చి కడిగి కోసుకోవాలి. 
  • మినపప్పు, కొత్తిమీర, మిర్చి, ఉప్పు వేసి నీళ్ళు కలపకుండా గారెల పిండిలాగా గట్టిగా రుబ్బుకోవాలి
  • పిండిని గిన్నిలోకి తీసుకొని వెంటనే ప్లాస్టిక్ షీట్ మీద చిన్న గోళి సైజు ముద్దలుగా పెట్టి బాగా ఎండ పెట్టుకోవాలి. 
  • బాగా ఎండిన తరువాత డబ్బాలో పెట్టుకొని ఎప్పుడు కావాలంటే అప్పుడు కొన్ని నూనెలో వేయుంచు కోవాలి. 
  • ఇవి అన్నం, పప్పు కూర, సాంబార్తో బాగుంటాయి

March 29, 2016

GORUCHIKKUDU KAYALA (CLUSTER BEAN) VADIYALU

Ingredients:
Cluster beans - 500gms
Moong dal with husk - 1 kg
Salt - 100 gms
Green chillies- 250 gms
Garlic pods - 2


Method:

  • Wash and cut beans into small pieces. Grind the pieces coarsely.
  • Soak moong dal for 4 hours. Wash and remove the husk.
  • Grind moong dal, garlic, salt and chillies. When it is half done; add beans and grind again to make thick batter.
  • Take lemon size batter, press it in vada size in plastic sheet.
  •  Do the same with remaining batter.
  • Dry them directly to the sunlight till completely dry or 3-4 days.
  • Store in airtight container.
గోరుచిక్కుడు కాయల వడియాలు

కావలిసిన వస్తువులు:
గోరుచిక్కుడు కాయలు -500 గ్రా 
పొట్టు పెసర పప్పు  - 1 kg 
ఉప్పు - 100 గ్రా 
పచ్చి మిరపకాయలు - 250 గ్రా 
వెల్లులి పాయలు - 2

తయారీ:
  • గోరుచిక్కుడు కడిగి సన్నగా తరిగి పెట్టుకోవాలి. వీటిని కచ్చాపచ్చాగా నూరి పక్కన పెట్టుకోవాలి. 
  • పెసర పప్పు 4  గంటలు నానపెట్టి పొట్టు కడిగి పప్పు, మిరపకాయలు, వెల్లులి, ఉప్పు వేసి మెత్తగా రుబ్బుకోవాలి. సగంలో చిక్కుడుకాయలు కూడా వేసి మెత్తగా రుబ్బుకోవాలి. 
  • పిండి గట్టిగ ఉండాలి. 
  • కొద్దిగా పిండి తీసుకొని ప్లాస్టిక్ షీట్ మీద గారెల మందంలో అద్దుకోవాలి. 
  • చెయ్యి తడుపుకుంటూ మిగిలిన పిండి కూడా అదేవిధంగా చేసి అన్నింటిని ఎండలో 3-4 రోజులు ఎండపెట్టుకోవాలి. 
  • బాగా ఎండిన తరువాత డబ్బాలో పెట్టుకోవాలి. 


July 12, 2014

POTATO PAPAD

Ingredients:
Potatoes - 1 kg
Cumin seeds - 1 tsp
Red chilli powder - 1 tbsp
Salt 
Soda -  a pinch
Rice flour for dusting

Method:

  • Boil, peel and mash the potatoes without lumps.
  • Add salt, chilli, cumin and soda and mix well.
  • Make small balls and press it roundly by applying rice flour. Put them on plastic sheet.
  • Dry them directly to the sun shade until completely dry both sides.
  • store them in airtight container.

బంగాళా దుంప అప్పడాలు 

కావలిసిన వస్తువులు:
బంగాళా దుంపలు - 1 కిలో 
జీలకర్ర  - 1 tsp 
కారం - 1 tbsp 
ఉప్పు -  సరిపడినంత 
సోడా  - చిటికెడు 
బియ్యం పిండి - కొద్దిగా 

తయారీ :
  • బంగాళా దుంపలు మెత్తగా ఉడికించి, పొట్టు తీసి మెత్తగా గడ్డలు లేకుండా చేసుకోవాలి.  
  • అందులో ఉప్పు, కారం, జీలకర్ర, సోడా కలిపి, కావలిసిన సైజులో ఉండలు చేసుకోవలెను. 
  • బియ్యం పిండి అద్దుకొని ఉండలు అప్పడాలుగా పలుచగా చేసుకోవాలి. 
  • వీటిని ప్లాస్టిక్ షీట్ మీద ఎండ పెట్టి, బాగా ఎండిన తరువాత డబ్బాలో పెట్టుకోవాలి . 

March 11, 2014

JACK FRUIT PAPAD

Ingredients:
Jack fruit - 1
Salt and Chilli powder to taste

Method:

  • Select a mature but unripe jack fruit, remove seeds and cut the peels into pieces.
  • Steam it till it is cooked and then allow it to cool.
  • Add salt and chilli powder and pound it hard till it becomes  a firm dough. Divide them into small balls and flatten them on greased banana leaves or on plastic sheet and dry them in the hot sun.
  • When totally dry store them in airtight container.
  • Deep fry before serving.

December 21, 2013

Nimona

Ingredients:
Shelled Green peas - 500 gm
Vadiyalu - 1/2 cup
Tomato puree - 50 gm
Ginger garlic paste - 1 tbsp
Onions - 2
Cumin seeds - 1/2 tsp
Bay leaf- 1
Cinnamon - 1 stick
Chilli powder - 2 tsp
Garam masala - 1/2 tsp
Turmeric - 1/2 tsp
Salt to taste
Mustard oil/Oil  - 3 tbsp

Method:

  • Heat 2 tbsp of oil in pan, fry vadiyalu till brown and keep aside.
  • Grind green peas coarsely and fry the paste in the same oil and keep aside.
  • Grind one onion to make fine paste and slice the other onion.
  • Heat the remaining oil, add cumin seeds, bay leaf and cinnamon. fry till cumin splutters.
  • Add chopped onion and fry till brown.
  • Add onion paste, ginger paste and saute for a while.
  • Add tomato puree, turmeric and cook till oil floats.
  • Then add fried vadiyalu, green peas, chilli powder, garam masala, salt. Mix well.
  • Add 500 ml of water and cook in medium flame for 5 minutes.
  • Close the lid and cook in low flame till the gravy thickens.
  • Serve with rice or roti.





November 24, 2013

Sweet Potato Papad

Ingredients:
Sweet potatoes - 1 kg
Salt to taste
Oil

Method:

  • Boil the sweet potatoes till tender. Drain the water and peel and mash the potatoes.
  • Grind the mashed potatoes with salt to make smooth paste.
  • Apply little oil to the hands and make small balls and roll out into thin rounds.
  • Dry them directly in the sunlight. Dry them till crisp.
  • Store in airtight container. 
  • Deep fry in hot oil and serve as side dish with rice and dal.

July 15, 2013

Gujarati Papad

Ingredients:
Fresh Rice Flour - 1 cup
Green Chillies - 4-5
Cumin seeds - 1 tsp
Salt to taste
Baking Soda - a pinch

Method:

  • Grind green chillies, cumin seeds to make fine paste.
  • Boil 4 cups of water in a vessel. When bubbles starts add chilli paste, salt and baking soda.Mix and cook for 2 minutes.
  • Pour this hot water into broad plate. Cool and Stir rice flour slowly into water. It is just like medium thick dosa batter.
  • Pour this batter thinly in greased plate and steam cook for 6-7 minutes.  
  • Transfer to another plate and make a soft dough.Divide into balls and roll it like papads.
  • Keep them directly to the sun. 
  • do the same process with remaining batter.
  • When papad's are completely dried, store in airtight container.

May 26, 2013

Bangala Dumpa Vadiyalu (Potato Vadiyalu)

Ingredients:
Potatoes - 500 gms
Sesame seeds - 1 tbsp
Salt to taste
Green chillies - 15-20

Method:

  • Peel and grate potatoes with grater.
  • Add 1 tbsp of water to grated potato and steam the potato for 15 minutes.
  • Grind green chillies to make paste.
  • Now mix all the ingredients to boiled potato. 
  • Make very small balls and put them on plastic sheet.
  • Dry them directly to sunlight till dry.
  • Store in airtight container up to 6 months.


May 04, 2013

Tomato Rice Vadiyalu

Ingredients:
Cooked Rice - 2 cups
Tomatoes - 2 cups
Green Chilies - 10
Sesame Seeds - 1/2 tbsp
Salt to taste


Method:

  • Grind green chillies, chopped tomatoes and salt to make paste. Add rice and sesame seeds and grind again to make coarse paste.
  • Take Jantikalu Pressing machine, put some paste inside and press it on Plastic sheet. Do the same with remaining paste.
  • Dry them directly to the sunlight till dry.
  • When it is completely dried store in airtight container.
  • Fry them in hot oil and serve as side dish with rice and dal.

April 13, 2013

Ullipaya Vadiyalu (Onion Vadiyalu)

Ingredients:
Urad dal - 1/2 kg (with skin)
Onions - 1/2 kg
Green Chilli -100 gms
Ginger - Small Piece
Cumin seeds - 1 tsp
Salt to taste

Method:

  • Soak urad dal for 4-5 hours then wash and remove the skin neatly. Drain the water completely.
  • Now grind urad dal, ginger, green chillies, cumin seeds to make fine paste. Use few drops of water while grinding.
  • Finely chop onions and mix them in dal batter. Add salt and mix well.
  • Put small vadiyalu on plastic sheet or on cloth and dry them directly to the sun light.
  • When dried completely remove and store in airtight container.
  • To fry these vadiyalu,  always fry them in hot oil in low flame.

December 03, 2012

Sorakaya Vadiyalu (Bottle Gourd Vadiyalu)

Ingredients:
Bottle Gourd - 1 (medium)
Urad dal - 250 gms

Asafoetida - 1/4 tsp
Green chillies - 4-5  
Pandu Mirapa kayalu (Fresh Red Chillies) - 5-6 (or as per taste)
Salt to taste

Method:

  • Soak urad dal for four hours. Wash and grind dal, salt, red chillies, green chillies without water to make paste.
  • Peel and finely chop bottle gourd into pieces. Squeeze out the water from bottle gourd pieces. Add these pieces and asafoetida to ground dal. Mix well.
  • Take plastic sheet and put small vadiyalu with the mixture.
  • Dry them directly in sunlight.
  • When dried completely remove from sheet and store in airtight container.
  • Fry in oil as side dish. 

February 21, 2012

Sago tomato vadiyalu (Tomato Saggu biyyam Vadiyalu)

Ingredients:
Sago - 2 glasses
Water - 10 glasses
Tomato Puree - 1 cup
Green Chillies - 10
Salt to taste
Cumin seeds -  1 tbsp

Method:

  • Soak sago for 1 hour.
  • Grind green chillies, salt to make fine  paste.
  • Take water and boil in thick bottom vessel,  add chilli paste,  boil till bubbles appear.
  • Then add soaked sago, cook till it becomes very soft by stirring continuously. Lastly add cumin seeds and remove from fire. 
  • Add tomato puree  and mix well.
  • Take a wet cloth and spread it on flat surface.
  • Take 1 tsp of batter at a time and put it on wet cloth.
  • Do the complete batter like this by giving little gap to each one.
  • Dry them directly to sunlight for 1 day.
  • Next day sprinkle little water on back side of cloth and remove slowly one by one.
  • Again dry them on sunlight for 1 day.
  • Store them in airtight container.
  • Fry them in oil , serve as side dish with dal and rice.
  • Prepare this in summer. 

November 05, 2011

Vadiyalu with leftover rice

Ingredients:
Cooked rice - 2 cups
Salt to taste
Cumin seeds - 1/2 tsp
Green chilli paste - 1/2 tsp


Method:

  • Mash rice and add all other ingredients and mix well.
  • Put  Tsp of mixture on plastic sheet like vadiyalu. Do the same with the mixture.
  • Dry them in sun directly for 2 days.
  • Remove from sheet and store in airtight container.
  • Deep fry in the oil  and serve as side dish with rice and dal or serve directly as snacks to children.

June 23, 2011

Bombai rawa vadiyalu (Vadiyalu with suji)

Ingredients:
Suji - 1 cup
Sago - 1/4 cup
Green chillies - 3
Cumin seeds - 1 tsp
Salt to taste
Water - 7 cups


Method:


  • Soak sago for 30 minutes.
  • Grind chillies, cumin seeds, salt to make paste.
  • Boil 6 cups of water, add sago and cook till it is soft.
  • Mix Suji in 1 cup water and add slowly to the boiling water without lumps.
  • Add chilli paste, cook till suji becomes soft by stirring continuously. 
  • Remove from fire and immediately put thinly on plastic sheet with spoon.
  • Dry them directly in sun shade till they completely dry.
  • When they dry completely, they come out easily.
  • Store in air tight container.
  • Deep fry these vadiyalu as side dish to sambhar or dal.

May 31, 2011

Biyyam Pindi Vadiyalu (Vadiyalu with rice flour)

Ingredients:
Rice flour - 1 cup
Sago - 1/5 cup
Water - 7 cups
Salt to taste
Green chillies - 4
Cumin seeds - 1/4 tsp


Method:

  • Soak sago for 1 hour.
  • Grind green chillies, cumin seeds into paste.
  • Boil water in thick kadai, when water comes to boiling point add sago and cook till they become soft.
  • Mix rice flour in 1 cup of cold water  without lumps.
  • Add this to boiled water and stir continuously till it becomes little thick not too thick.
  • Lastly add salt and chilli paste.
  • Remove from fire and immediately put on plastic sheet with spoon.
  • Dry them directly in sun shade till they completely dry.
  • Remove from plastic sheet and store in airtight container. 

April 27, 2011

Vadiyalu

Ingredients:
Urad dal with skin - 1 kg
Green Chillies - 100 gms
Cumin seeds - 2 tsp
Salt to taste


Method:

  • Soak Urad dal for 5-6 hours.
  • Rub the skin lightly to remove the skin and Wash thoroughly.
  • Drain the water completely.
  • Grind all ingredients without water or just sprinkle to make fine thick batter.
  • Take small batter (1/2 tsp), make small ball and put it on plastic sheet. Do the same for all.
  • Dry them directly in sunlight.
  • When dried completely remove from sheet and store in airtight container up to one year.
  • Fry in oil and serve as side dish with dal or sambar. We can also make curry with this vadiyalu. 

April 06, 2011

Vadiyalu Kura

Ingredients:
Vadiyalu - 1 cup
Onions - 2 (big)
Red chilli powder - 1 tsp
Turmeric - 1/4 tsp
Salt to taste
Milk - 1/2 cup
Oil - 2 tbsp
Channa dal, Urad dal - 1/2 tsp each
Cumin and Mustard seeds - 1/4 tsp
Curry leaves.


Method:

  • Heat 1 tbsp of oil  and fry vadiyalu  till golden brown colour. Remove and keep aside.
  • Finely chop onions.
  • Heat oil in a kadai, fry channa dal, urad dal, mustard and cumin seeds, curry leaves till mustard crackles.
  • Add chopped onions and fry them till they are translucent.
  • Add fried vadiyalu, spices and 1-2 cups of water.
  • Close the lid and cook till water evaporates.
  • Lastly add milk and cook another 2 minutes.
  • Serve with rice.


November 25, 2010

SAGGU BIYYAM (SAGO) VADIYALU

Ingredients:
Saggu biyyam - 1 cup
Water - 6 cups
Salt to taste
Cumin seeds - 1 tbsp (crushed) 


Method:

  • Soak saggu biyyam for 15 minutes.
  • Boil water in thick vessel, add salt and crushed cumin seeds, boil the water till bubbles come.
  • Add saggu biyyam and cook by stirring continuously otherwise it will stick vessel.
  • Cook till saggu biyyam becomes very soft and mixed in water.
  • Remove from fire.
  • Take a wet cloth and spread it on flat base.
  • Take 1 tsp of batter and spread it on wet cloth.
  • Do the complete batter like this.
  • Dry them directly to sunlight for 1 day.
  • Next day sprinkle little water on back side of cloth. Remove slowly one by one.
  • Again dry them in sunlight for one day.
  • Store in airtight container.
  • Fry them in hot oil as it is side dish with dal or sambar and rice.
  • Prepare this in summer.

November 09, 2010

BUDIDA GUMMADI (ASH GOURD) VADIYALU

Ingredients:
Ash Gourd - 1
Urad dal - 1 kg
Green Chillies - 10
Asafoetida 
Salt to taste


Method:

  • Peel and cut ash gourd into small pieces and tie them in cloth. Put some weight on cloth so the water comes out.
  • Keep the water aside.
  • Soak urad dal over night. Wash and grind the dal to fine paste by adding chillies.Add little water(use ash gourd squeezed water) to grind the dal. 
  • Add salt, asafoetida and gourd pieces to the ground dal.
  • Take a big plastic sheet.
  • Take small quantity and put them flat as vadiyalu on plastic sheet. 
  • Put the sheet directly to sunlight.
  • Dry them till the vadiyalu comes out directly. 
  • Store in the airtight container.
  • Fry in oil when ever you eat rice with sambar.
Note: Prepare this in summer.This is good for stomach disorders.
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