Gongura curry or gongura talimpu

We can prepare many varieties with gongura(red sorrel leaves).This is the third variety I am posting on gongura.Gongura is the most basic in Andhra.

[caption id="attachment_186" align="aligncenter" width="300"] Tasty gongura curry/talimpu[/caption]

Ingredients:

• Gongura leaves:5 cups(Red sorrel leaves).


• Onion:2 (big sized).


• Red chillies:5-6.


• Red chilli powder:1 -2 tsp(adjust to your spice level).


• chana dal:1 tbsp.


• Urad dal:2 tsp.


• Salt:adjust to your taste.


• Garlic:12-3 pods.


• Mustard seeds:1/2 tsp.


• Oil:4 tbsp.

Procedure:

• Remove the gongura leaves from stems and wash for 3 times and drain them until all the water drains.Spread it on a cloth and dry it in a shade for one day.


• Dry them until all the water becomes dry and take care that they should not become crisp.In summer it will take only 1/2 day.


• Cut the onion into thin slices.


• Heat oil in a kadai and crackle mustard seeds and add chana dal,urad dal and fry until it turn brown in color.


• Now add broken red chillies , garlic and fry well.


• Now add onions and fry well until it turns pink in color.


• Add the gongura leaves and fry well until it reduces the volume.It will take 15-18 min to fry.


• Now add salt and red chilli powder and fry for another 3 min.

Note:

• Alternatively you can fry gongura leaves in another kadai and mix it with seasoning so that we cannot get hard gongura.


• While drying it in shade make sure that to dry in single layer.

 

Related articles

• Gongura(Mesta) Chutney (tastyandhealthyrecipes.wordpress.com)


• Andhra inspired - Gongura Pappu Chaaru (thepiquantepicure.wordpress.com)


• Gongura Pappu (Dal with Ambada, Lentils and Sorrel) (aahaaram.wordpress.com)


• Gongura Pappu (danceandspice.wordpress.com)


• Gongura Pappu(Dal)(Basic Andhra Style) (tastyandhealthyrecipes.wordpress.com)

 

How to make Oggrane rice/Seasoned rice.

This is the most simple rice to prepare .Normally ,left over rice is the rare thing to happen.Our elders prepare exact amount of rice of what we require,but it 's not possible for us.How ever accidents will happen.so,at that time this is the most simple rice to prepare.We can never say no to this rice.

[caption id="attachment_184" align="aligncenter" width="300"] Seasoned rice.[/caption]

Ingredients:

• Left over Cooked rice:3 cups.


• Oil:1 1/2  or 2 tbsp.


• Mustard seeds:1/2 tsp.


• Jeera :1/2 tsp.


• Curry leaves:5-6 nos.


• Salt:adjust to your taste.


• Red chilli powder:1 tbsp.(adjust to your spice level).


• Lemon juice:1 tbsp.


• Urad dal:1/2 tsp.

Procedure:

• Heat oil in a big kadai.


• Crackle mustard seeds and add  jeera,curry leaves.


• Now add Urad dal and fry until it turn brown in color.


• Now add rice and mix it well and add salt,red chilli powder and mix it well.


• Now add lemon juice and turn off the stove.


• Now again give a stir.


• Now garnish it with coriander leaves.

Note:

• I do not add vegetables or grated coconut because i feel they over power the seasoning.

 

Related articles

• Useful DIY Ideas For Cooking Rice (diy-home-tips.com)

How to make puri(Poori)

Normally i prefer this breakfast on weekends .I now a days avoid eating puri's but my daughter likes it.so,specially she starts asking for poori from  friday evening on wards.There are many combinations for poori.

[caption id="attachment_287" align="aligncenter" width="300"] puri[/caption]

So,now here comes the poori preparation.

Ingredients:

• Wheat flour:1 cup.


• Maida(All purpose flour):1 1/2 handful.


• Salt:As required.


• Sugar:1/4 tsp.


• Oil:1 tbsp.


• Water:as needed to make the dough(normally it require 1/4 cup or more).


• Oil:to deep fry.

Procedure:

• Take flour,sugar,oil,salt and mix it well.


• Add 1/4 cup of water little by little and knead the dough.


• Keep aside for 10 -15 min and again Knead it to make it to a smooth paste with out any cracks.


• Now divide the kneaded dough into equal small sized balls.


• Roll out into circles not too thick not too thin.


• Heat oil in a kadai until just fume comes out and turn it to the medium flame .


• Now drop the rolled puri into the oil carefully .


• Now place the laddle when it tries to float in the oil.so,this makes to puff the puri well.


• Now turn over and fry until you see the red spots on it.

Note:

• Keep oil in a kadai enough to immerse the poori.


• If you roll the poori so thin thenit will not puff up.


• Keep oil always hot in a kadai so the poori will always puffs.


• After dropping  the poori  inthe oil when it tries to float in the oil then press with laddle.so,it will  puffs up nicely.

Your opinion matters to me..So please put in your take on this post..Thank you 

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How to prepare Tangy Green Mango Chutney.

This is the one of the easiest way to prepare Green Mango Chutney.It's a finger licking chutney.We can't stop eating this.It's goes good with Hot rice and Ghee.

[caption id="attachment_265" align="aligncenter" width="300"] Tangy Green Mango Chutney[/caption]

Ingredients:

• Green mango pieces:1 cup.


• Grated  dry coconut:1/4 cup.


• Jeera:1/2 tsp.


• Grated Jaggery:1 tbsp.


• salt:adjust to taste.


• onion:1 small sized.


• Oil:2 tsp.


• Mustard seeds:1/2 tsp.


• Red chillies:3(adjust to your spice level).


• Garlic :2 pods.


• Curry leaves:4-5.

Procedure:

• Peel the skin of mango and cut it into pieces.


• Now First Grind the jeera,Grated dry coconut into powder in a mixer.


• Now add Red chiilies,Garlic,jaggery,salt to the jeera and coconut powder  in the mixer.


• Once again run the mixer with all the above to the fine powder.


• Now add Mango pieces with little amount of water and grind it.


• Heat the oil in a small kadai and crackle the mustard seeds and add onions,curry leaves and fry until it turns brown in color.


• Now add the ground chutney into the kadai for 1/2 min and remove the chutney into the clean vessel.

Your opinion matters to me..So please put in your take on this post..Thank you 

How to prepare Uggani(Puffed rice Upma).

[caption id="attachment_266" align="aligncenter" width="300"] Uggani[/caption]

This is the most popular break fast in Andhra.Very easy  to prepare.It can be prepared with in 15 min.This is the perfect break fast for lazy mornings.As it is known as puffed rice its very light to have it in the morning or as the evening snack.If we are preparing it as evening snack Mirchi bajji is the best combination with this. Now here comes  the making process  of uggani.

Ingredients:

• Puffed rice:10 cups.


• Onion:1 medium sized.


• Tomato:1 medium sized.


• Green chillies:5-6(adjust to your spice level).


• Turmeric powder:1/4 tsp.


• Dry coconut(grated):1tbsp.


• Roasted gram(Putnala pappu):2 tbsp.


• Mustard seeds:1/2 tsp.


• Jeera seeds:1/4 tsp.


• Chana dal:1 tbsp.


• Urad dal:1tsp.


• Curry leaves:6-7.


• Salt:adjust to taste.


• Lemon juice:2 tbsp.


• Coriander leaves(chopped):1 tbsp.


• Oil:2 tbsp.

Procedure:

• Grind  the grated coconut,fried gram into a fine powder and keep it aside.


• Now grind the green chillies ,little amount of salt to a fine paste.


• Cut the onion  into thin slices and tomato into small pieces.


• Heat the oil in a big kadai and cracle mustard seeds.


• Now add jeera,curry leaves,chana dal,urad dal.


• Now add onion and fry it until it turns brown color.


• Add turmeric powder,tomato pieces and fry until tomato becomes soft.


• Now add green chilli paste and salt and fry it well.


• Soak the puffed rice in a plenty of water for 2-3 min.


• Take a fistful of soaked puffed rice and squeeze the water completely.


• Repeat the same process to all puffed rice.


• Now take the fried mixture to the squeezed puffed rice and mix it well.


• Add Fried gram,coconut powder,lemon juice and mix it well.

Now serve with chips or mirchi bajji.

Your opinion matters to me..So please put in your take on this post..Thank you 

Related articles

• Puffed Rice Upma (onlytastyrecipes.wordpress.com)


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• Puffed rice upma(Pori Upma) (homelyrecipes.wordpress.com)

How to prepare delicious coconut laddu

[caption id="attachment_273" align="aligncenter" width="300"] delicious coconut laddo[/caption]

This laddu is very easy to prepare.The preparation time is less than 15 min.If we want to prepare any sweet with in less time we can definitely select this sweet.If guests are coming and in home we don't have any sweets we can select these kind of sweets.

only 4 ingredients are enough to prepare this sweet.only thing is we must have fresh coconut in our home.

Now here comes the procedure how to make the coconut laddu.

Ingredients:

• Grated fresh coconut:1 1/2 cup.(one and half cup).


• Grated Jaggery:1 cup.


• Ghee:1 tsp.


• Cardamom powder:1/2 tsp.

Procedure:

• In a thick bottomed kadai mix the coconut and jaggery and cook it in a medium flame until the jaggery melts.


• It will take less than 15 min.


• Add 1 tsp of ghee and cardamom powder and mix it well.


• Switch off the flame and allow it cool.


• Now prepare round balls out of the cooled mixture.


• Arrange them in a single layer and store it in a air tight container.

 

Your opinion matters to me..So please put in your take on this post..Thank you 

 

Related articles

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• Quick and Easy Coconut Laddoo or Nariyal Laddu (aahaaram.wordpress.com)

Fritters with idly batter left overs(Punugulu)

Very easy and tasty fritters.With in less time and less effort we can prepare.Most of the time i will prepare as evening snacks.

[caption id="attachment_267" align="aligncenter" width="300"] Tasty fritters[/caption]

Ingredients:

• Idly batter:1 cup.


• All purpose flour(maida):1/2 cup.


• Curd:3 tbsp.


• Coriander leaves(chopped):2 tbsp.


• Green chillies:3-4.


• water:required quantity.


• Salt:adjust to taste.


• Oil:To deep fry.


• Cooking soda:1 pinch

Procedure:

• Cut the green chillies into small pieces or grind into a fine paste.


• Mix the Idly batter,maida,salt,coriander leaves,Chilly paste,curd,cooking soda in a bowl.


• If required add little water to it.


• Heat the oil in a kadai.


• Now take the gooseberry sized batter and fry it in the oil until it turns golden brown.


•  Now the yummy fritters are ready.

Note:

• Don't add too much of water to this batter.


• It is just like idly batter.

Your opinion matters to me..So please put in your take on this post..Thank you :-)

How to prepare Coconut Rice

This is very simple to prepare.Its very tasty.This is my lunch box favorite.

[caption id="attachment_190" align="aligncenter" width="300"] Coconut rice[/caption]

Ingredients:

• Rice:1 cup.


• Fresh Grated coconut:1/2 cup.


• Urad dal:1/4 cup.


• Ghee:1 tbsp.


• Mustard seeds:1/2 tsp.


• Jeera:1/2 tsp.


• Curry leaves:5-6.


• Coriander(chopped):1 tbsp.


• Cashew:5-6(optional).


• oil:1tbsp.


• Green chillies:5-6(adjust to your spice level).


• Salt:adjut to your taste.


• Water:13/4 cup.


• Chana dal:1 1/2 tbsp.

Procedure:

• Cook the rice for upto 3-4  whistles and add ghee ,required salt and fluff the rice.


• Soak the urad dal just before one hour


• 
  
  
  Dry roast the urad dal just it turns light brown color or until good aroma comes.Roast in a medium to low flame.


• Heat oil in a wok and cracle mustard seeds.


• Add jeera,Curry leave,Chana dal,Green chillies and fry until it turns brown in color.


• Add cashew and fry for less than one minute.


• Now add grated coconut,urad and stir for 1 min.


• Now add it to the rice and stir it well.


• Now add chopped coriander on top of it.

Note:

• Don't over roast the urad dal.


• Fry the cashew with low flame because the cashew will turn black so fastly.

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• Coconut rice (momadefood.wordpress.com)

Gongura Pappu(Dal)(Basic Andhra Style)

[caption id="attachment_182" align="aligncenter" width="300"] Gongura pappu[/caption]

Ingredients:

• ToorDal:1 cup.


• Onion:1(medium sized).


• Garlic Pods:5-6.


• Gongura(Mesta) leaves:1/2 cup.


• Turmeric :2 pinch.


• Tomato:1 (small sized).


• Tamarind pulp:1 tsp.


• Red chillies:2-3.


• Green chillies:7-8(adjust to your spice level).


• Salt:adjust to your taste.


• Mustard and cumin seeds:1tsp.


• oil:1 -2 tbsp.


• Bay leaves:3-4.

Procedure:

• Wash the dal and keep aside.


• Cut the tomato,onion into  pieces.


• Keep onion,3-4 garlic pods,tomato,Green chillies,Gongura leaves,turmeric and add required quantity of water to boil.


• At last add tamarind pulp and salt and pressure cook upto 2-3 whistles.


• Now remove the lid add coriander leaves and in low flame  let it boil for another 2-3 min.


• Now remove the cooker from flame and remove excess water and mash it with the help of ladle.


• Now add the excess water and give a nice stir.


• Now lightly mash the remaing garlic pods.


• Now heat the kadai and cracle mustard seeds and add jeera.


• Now add Red chillies,lightly crashed garlic pods ,bay leaves  and fry until  the garlic pods lightly change the color.


• Now add this to the mashed dal  and immediately close the lid so that the flavour remains like that.


• At last give a nice stir.

Note:

• Add less amount of tamarind because we are adding red sorrel leaves.

 

Please leave the comments below to improvise my blog.

Related articles

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• Gongura Pachadi (neeluskitchen.wordpress.com)


• Gongura Pappu (danceandspice.wordpress.com)


• Gongura Pappu (Dal with Ambada, Lentils and Sorrel) (aahaaram.wordpress.com)


• Andhra inspired - Gongura Pappu Chaaru (thepiquantepicure.wordpress.com)


• Gongura(Mesta) Chutney (tastyandhealthyrecipes.wordpress.com)


• cooking dal... the most basic recipe - dedicated to some of best friends (newgirlinthesun.wordpress.com)

Vermicelli Upma(Uppittu)

It is very easy to prepare and it is one of the fastest making breakfasts.It looks soo yummy and very tasty to have this breakfasts

[caption id="attachment_183" align="aligncenter" width="300"] Semiya Upma[/caption]

Ingredients:

• Vermicelli :1 cup.


• Oil :3 tbsp.


• Curry leaves:3-4.


• Red chillies:4-5(adjust according to your spice level).


• Tomato:1(medium sized).


• Mustard seeds:1/2 tsp.


• Jeera:1/2 tsp.


• Salt:Adjust to taste.


• Water:1 and half cup.

Procedure:

• Roast the vermicelli by adding 1 or 2 tsp of oil for 3-4 min in a medium flame.(until they lightly change the colour).


• Remove and keep aside.


• Now heat oil in a kadai and cracle mustard seeds.


• Now add jeera,curry leaves,Red chillies  and fry for one minute.


• Now add onion and fry until they turn light brown in color.


• Now add tomato pieces and fry until it becomes soft.


• Now add water and close the lid.


• After it starts boiling add salt and vermicelli.


• Now close the lid and allow it to cook on a medium flame.


• Now give a stir once and turn off the flame.

Note:

• Dont over roast the vermicelli.


• Instead of using red chillies, we can use green chillies.

 

 

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Instant Raagi Dosa.

This is my Monday favorite.Normally on Monday mornings i like to prepare very easy and fast making breakfasts.This is one of the variety which i prepare.

This is a very healthy breakfast because this raagi is very useful for health because it contains rich iron .

As we know less varieties of this flour.This is one of the easiest and healthy way to take this.

This will be very tasty with tomato and onion chutney.

[caption id="attachment_188" align="aligncenter" width="168"] Ragi dosa[/caption]

Ingredients:

• Raagi flour:1 cup.


• water: add sufficient.


• salt:adjust to taste.


• Chana dal: 1tbsp.


• Coriander leaves( chopped):1 tbsp.(optional).


• Curry leaves(chopped):1 tsp.


• cooking soda:1 pinch.

Procedure:

• Take the raagi flour into a vessel and add salt,Cooking  soda to it.


• Now add sufficient water to it and mix it thoroughly.It requires more water.


• 
  

  Make as thin dosa batter.

  
  


• Mix it properly without having lumps.


• Now add chana dal,coriander leaves,curry leaves and give a stir.


• Now heat the tawa and make sure that we should not do over heat .


• Now pour the batter as we pour the dosa batter .


• Add oil to the dosa and let it roast.


• Now change the dosa to other side and allow it to heat.


• Now remove the dosa from the tawa.

Note:

• It absorbs more water while making the batter.


• Give a stir before making every dosa.


• It will easily form lumps.so,mix it properly and make sure of not having the lumps


• It will take more time to roast.

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• Kal dosai (rattykitchen.wordpress.com)


• Moong Dal Dosa (neeluskitchen.wordpress.com)


• Dosa (theindiansidentity.wordpress.com)


• Idli / Dosa batter (hobbyglue.wordpress.com)


• Jonna Pindi Dosa (neeluskitchen.wordpress.com)


• Veggie Dosa and Coriander Chutney (raipraneeta.wordpress.com)

Simple Potato Fry

Ingredients:

• Potatoes:4 medium sized.


• Oil:2 tbsp.


• Onion: 1medium sized.


• Mustard seeds:1/2 tsp.


• jeera:1/2 tsp.


• Bay leaves:4-5.


• Coriander leaves(chopped):1 tbsp.


• Red chilli powder:1 tbsp.


• Green chillies(slit):2.


• Garam masala powder:1/2 tsp.


• Turmeric powder:1 or 2 pinches.

procedure:

• Wash the potatoes  cleanly and peel off the outer skin.


• Cut the potato into pieces of required size.


• Cut the onion into pieces.


• Heat the oil in a kadai and crackle the mustard seeds.


• Add jeera,onion pieces and fry until they turn into golden brown colour.


• Add bay leaves,turmeric powder,green chilllies and fry for another one minute.


• Now add potato pieces and close the lid and let it half boil  with low  flame.\


• Now remove the lid and add red chilli powder and stir once.


• Now allow it to boil completely on occasional stirring.


• Now add garam masala powder on top of it and stir to mix it.


• Now switch off the flame and add chopped coriander leaves.

 

Related articles

• Dum Aloo (momadefood.wordpress.com)

Kadai Dal

[caption id="attachment_192" align="aligncenter" width="300"] Kadai dal with chapati[/caption]

Ingredients:

• Toor dal: 1 cup.


• Tomatoes:2 medium sized.


• Onion:1 medium sized.


• Ginger garlic paste:1 tbsp.


• Mustard :1tsp.


• Cumin seeds:1 tsp.


• Turmeric powder:1 pinch.


• Curry leaves:4 -5.


• Coriander leaves(chopped):1 tbsp.


• Green chillies:3-4.


• salt:Adjust to taste.

Procedure:

• Clean the dal neatly and pressure cook it for 2-3 whistles.


• In the mean time cut the onion into small slices and tomatoes into small pieces.


• Slit the green chillies.


• Heat the oil in a kadai and cracle mustard seeds.


• Add jeera,green chillies and fry for few seconds.


• Add ginger garlic paste and fry for one minute.


• Add curry leaves,onion and fry until it turns golden brown.


• Add tomato pieces and saute well and add turmeric powder,salt and fry for one minute.


• Now add  cooked dal and fry give a nice stir.


• Now add coriander leaves for garnishing.


• Now the kadai dal is ready.


• This is the super combination for chapathi or roti.

Cluster beans curry.

[caption id="attachment_187" align="aligncenter" width="300"] Cluster Beans Curry[/caption]

Ingredients:

• Cluster beans:250 gms.


• Onion:1 medium sized.


• Tomato :1 small sized.


• Fresh grated coconut:2 tbsp.


• Green chillies:4


• Ground nut seeds:1 tbsp.


• Garlic pods:3.


• Oil:2 tbsp.


• Mustard seeds:1 tsp.


• Jeera:half tsp.


• Curry leaves:3 -4.


• Coriander leaves(chopped):1 tbsp.

To Grind:

• First grind the coconut,garlic pods into fine powder.if required add some water to grind.


• Then add green chillies and grind.


• Add groundnuts to it and grind for it for only one or two rounds.

Procedure:

• Cut the cluster beans,onions,tomatoes into pieces.


• Heat the oil in a kadai then crackle mustard seeds and add jeera.


• Then add onions  and fry until it turns into light brown colour.


• Add turmeric powder,Ground powder and fry for for one minute.


• Add cluster beans pieces and fry for another one -two min.


• Add salt and required water and allow it to half boil by closing the lid.


• After half boiling add tomato pieces and give a stir and again let it boil  by closing the lid.


• Now add coriander pieces on top.


• Now the tasty cluster beans curry is ready.


• This is a good combination of rice,chapatis.

Raw Mango Sambar.

[caption id="attachment_158" align="aligncenter" width="247"] SAMBAR[/caption]

Ingredients:

• Mango Pieces:1 cup.


• Toor dal :1/4 cup.


• Chana dal:2 tbsp.


• Green gram(Moong dal):2 tbsp.


• Onion:2 medium sized.


• Tomato:1 medium sized.


• Sambar powder: 2 tsp.


• Tamarind pulp:1 tbsp.


• Jaggery powder:3 tbsp.


• Red chilli Powder:1 tbsp.


• Salt:adjust to taste.


• Turmeric:2 pinches.


• Mustard seeds:1/4 tsp.


• Fenugreek seeds:1/4 tsp.


• Jeera :1/2 tsp.


• Hing:1 pinch.


• Red chillies:2.


• Bay leaves:4-5.


• Oil:2 tbsp.


• chopped coriander leaves:1 tbsp.

Procedure:

• Wash all the three kinds of dal and cut the tomato into pieces and pressure cook for three whistles by adding little amount of oil.


• Cut the onion into pieces.


• Allow the cooker to cool and mash the dal into fine paste.


• Heat the oil in a kadai and cracle mustard seeds,then add jeera,hing,red chillies,bay leaves and fry  for few seconds.


• Now add onion pieces and fry until they turn light brown color.


• Now add turmeric and add dal paste and fry for 2 min.


• Now add mango pieces,salt,and sufficient water ,tamarind pulp and allow it to boil.


• When the water starts boiling now add sambar powder and allow it to boil for another 6-7 min.


• Now add chopped coriander to it and switch off the flame.


• Now the tasty sambar is ready.


• This sambar is good for rice with papad.

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• Multigrain Sambar (Indian Dish) : (balasreceipes.wordpress.com)


• Sambar (Kerala) (casuallycookingwithbinu.wordpress.com)


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Okra(Ladies finger) curry

[caption id="attachment_123" align="aligncenter" width="300"] Okra curry-1[/caption]

Okras are very good for health.These are one of the favorite food for Indians.These have high fiber content and so many benefits are there by eating this okra.

From these okra we can prepare so many kinds of varieties like fry,curries,Now i am giving one of the variety of preparing curry.

Ingredients:

• Okra:1/4 kg.


• Onion:1 Medium sized.


• Tomatoes:2 Medium sized.


• Green chilies : 6-7.


• Curry leaves:3-4.


• Haldi(turmeric) :2 pinches.


• Salt:adjust to taste.


• Cumin seeds:1/2 tsp.


• Mustard seeds:1/2 tsp.


• Coriander leaves(chopped):2 tbsp.


• Methi leaves:3tbsp.


• Curd:4 tbsp.


• Oil:3 tbsp.


• Garlic pods:5-6.

Procedure:

• Wash the Okra(bendi) cleanly and wipe it off .


• Cut the Okra into pieces.


• Cut the onion,tomatoes,green chillies intp pieces.


• Heat the oil in a kadai.


• Now crackle the mustard and add cumin seeds.


• Now add onion pieces and fry for half a minute.


• Add turmeric powder,tomatoes,green chillies and fry until they are golden brown in color.


• Now add Okra pieces and salt and fry for few minutes.


• Now add little water and Methi leaves and close the lid.


• Allow them to cook.


• Hardly it will take 7-10 min to cook.


• Now open the lid and add curd,coriander leaves and give a stir.


• Now mash them into fine paste.

Note:

• For extra taste add seasoning with little amount of oil,mustard,cumin seeds.

Related articles

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Idly Upma(From idly leftovers)

[caption id="attachment_139" align="aligncenter" width="300"] Idly upma[/caption]

Ingredients:

• Idli  :      5-6(large).


• oil   :     2 tbsp.


• mustard : 1/2 tsp.


• cumin seeds:1/2 tsp.


• Turmeric/haldi: 2 pinches.


• urad and chana dal:1 tsp.


• Green chillies:3


• Curry leaves:4-5.


• Coriander(chopped):1 tbsp.


• salt:adjust to taste.


• Lemon juice:1 tsp.

Procedure:

• Mash the idlis  into fine powder(or if u want into small pieces).


• Slit the green chillies into half.


• Heat the oil in a kadai.


• Cracle the mustard seeds and add cumin seeds.


• Add Urad and chana dal and fry until it turns light brown.


• Add green chillies,curry leaves,salt,haldi and fry for few seconds.


• Now add  the mashed idli powder and fry until it just heats.


• Add the lemon juice on top of it.


• Now turn off the stove and add chopped coriander.

Note:

• Only take the left over idlis(fresh).


• For evening snacks take the morning break fast idlis.


• While mashing the idlis if you feel it is so dry  add very little amount of water.


• Be careful while adding the salt because remember that we already added the salt while preparing the idlis.

 

 

 

Related articles

• Rava Idli (cateringplanner.wordpress.com)

Gongura(Mesta) Chutney

[caption id="attachment_138" align="aligncenter" width="300"] Gongura chutney[/caption]

Ingredients:

• Gongura: 1cup.


• Green chillies:3 -4.


• Roasted groundnuts:1/4 cup.


• salt:adjust to taste.


• Garlic pods:3-4.


• Coriander(chopped):2 tbsp.


• onion:1 small sized.

Procedure:

• Dry roast the ground nuts and remove the skin.


• Cut the onion into small pieces.


• Remove only leaves of gongura ,clean and keep it aside.


• Boil the gongura and green chillies in a bowl in a sufficient water.


• After boiling drain the excess water and let it cool.


• Grind the ground nut seeds ,garlic pods and salt in a mixer.


• Now add boiled gongura leaves and green chillies and grind.


• Now take into clean bowl and add chopped coriander and onion pieces into it.

Your valuable comments will help me in improving my recipes.

Related articles

• Andhra inspired - Gongura Pappu Chaaru (thepiquantepicure.wordpress.com)

Beans Fry

[caption id="attachment_124" align="aligncenter" width="300"] Beans Fry[/caption]

Ingredients:

• Beans:1/2 kg(prefer tender one).


• Onion:1 medium size.


• Grated coconut:2 tbsp.


• Fresh coriander leave(chopped)s:2 tbsp


• Curry Leave:7-8.


• Mustard seeds:1 tsp.


• Cumin seedss:1 tsp.


• Turmeric powder:1/2 tsp.


• Chana dal:1 tbsp.


• Green chillies:4-5.


• Salt:adjust to taste.


• Garlic:3 pods.


• Oil:2 tbsp.

Procedure:

• Clean the beans and cut it into required size(i prefer small size).so,it looks nice after cooking.


• Pressure cook the beans pieces and chana dal  with the sufficient water by adding the salt which is sufficient for only beans pieces for 2 -3 whistles .


• Grind tha green chillies,grated coconut,garlic pods into a fine powder.


• Now heat the oil in a frying pan and cracle the mustard seeds and then add jeera,curry leaves.


• Add Onion pieces and fry until it turns into light brown color.


• Add Ground mixture(Grren chillies,grated coconut,garlic pods) into the frying pan and fry until the garlic raw smell goes off.


• Now add boiled beans and chana dal and fry for 2 min and add required salt(if necessary).


• Finally garnish with chopped coriander leaves.

This will be good combination for chapatis,rotis and side dish for rice.

Note:

• Always remember that take the tender one to get the good taste.


• Don't over boil the beans.


• Be careful while adding the salt while boiling the beans.(don't add more).


• Add only the required quantity of salt which is sufficient to beans pieces.

I will be thankful if you comment below.

Your comments may be helpful for improving my recipe presentation.

Related articles

• How to make the perfect bean burgers (theguardian.com)


• Gour Beans Fry (sabithavantalu.wordpress.com)

Modak(Kudumulu) - Andhra style

[caption id="attachment_119" align="aligncenter" width="300"] Modak[/caption]

Ingredients:

• chana dal:1 cup.


• Jaggery powder:3/4 cup.


• elaichy powder:1/2 tsp.


• wheat flour

Procedure:

• Pressure cook the chana dal for upto 3 whistles .


• Allow it to cool the cooker and after cooling drain the water(with the drained water we can prepare rasam) .


• Now keep the cooked chana dal on low flame and now add jaggery powder and keep for 7-8 min on in  low flame.


• Allow it to cool and grind it in a mixer by adding with very little water and elaichy powder or if possible grind it without water.


• Now Knead the wheat flour with sufficient water .Knead it until it is smooth and soft.


• Now make it into small balls of the dough and roll it very thinly smaller than the size of poori by dusting in between with dry flour.


• Now stuff the dal and jaggery mixture into that and deep fry in oil.


• Fry it until it turns into light brown color.


• Now take it into tissue paper so that excess oil will go off.

Pepper chicken

Ingredients:

• Chicken: 1/2 kg.


• Turmeric powder:1 tsp.


• Pepper:15 to 20.


• Tomato pieces:1/2 cup.


• Onion pieces:1/4 cup.


• Coriander Powder:2 tsp.


• Cloves:3.


• Curry leaves:5.


• Garlic paste:1 tsp.


• Oil:2 tbsp.


• Salt:adjust to taste.

Procedure:

• First clean the chicken and keep it aside.


• Grind the pepper into pieces(not into powder).


• Mix the pepper,salt,turmeric powder thoroughly and add chicken and mix the chicken pieces with pepper,turmeric powder,salt and keep it aside for 30 minutes.


• Now add oil in a kadai and heat it.


• After heating the oil add cloves,onion pieces and fry until it turns into brown color.


• now add chicken pieces and curry leaves and fry it for 1 -2 min.


• Now add 1/4 cup water and close the lid and allow it to boil.


• Now garnish it with chopped coriander leaves and serve hot with rice.

Spicy Upma

 

 

Ingredients:

• sooji(regular)/upma ravva:1 cup.


• Bay leaves:8


• Mustard seeds:1/2 tsp.


• urad dal(split):1 tsp.


• chana dal:1 tsp.


• turmeric powder:a pinch.


• salt:adjust to taste.


• Garam masala powder:1/2 tsp.


• Red chilli powder:1/2 tsp.


• Fresh coconut(grated):2 tbsp.


• lemon:1


• coriander:2 tbsp.


• Ginger garlic paste:1 tsp.


• Green chillies:4(slit).


• Onion:1(medium sized).


• Carrot:1(finely chopped).


• Tamotoes:2(medium sized).


• oil:2 tbsp.


• Ghee:2 tbsp.


• Water:3 cups.

Note:

• Ginger garlic paste is optional.you can use only ginger pieces which is finely chopped into very small pieces.

Procedure:

• Roast the ravva(Dry roast) until it turns golden brown color or otherwise until nice aroma occurs.


• Heat oil in a kadai and cracle mustard seeds and then fry urad dal and chana dal until they turn golden brown.


• Now add bay leaves,green chillies,ginger garlic paste(or)thin ginger pieces as you prefer and fry for half a minute.


• Now add thin sliced onionsuntil they turn golden brown color.


• Now add chopped carrot and tomato pieces(cut the tomato into very small pieces) and cook until the tomato turns into pulp.


• Add red chilli powder,turmeric,garam masala and cook for one minute.


• Now add water and cover the lid and let it boil.


• Add the salt,ghee and add sooji slowly by continuously stirring(so no lumps aer formed) the water in kadai.


• Cover it and cook it in low flame for 5 minutes until it is cooked.


• Now turn off the flame


• Add chopped coriander,lemon juice and give mix it nicely.

Pongal

[caption id="attachment_93" align="aligncenter" width="252"] PONGAL[/caption]

Ingredients:

• Rice:1 cup


• Green gram(moong dal):1/4 cup.


• pepper:1tsp.


• Jeera:1 tsp.


• Ghee:1/4 cup.


• Bay leaves:5


• cashew: 10


• water:6 cups.


• onion:1 medium sized.


• salt:adjust to taste.

Procedure:

• Wash rice and green gram .


• cut the onion into long and thin pieces


• Grind pepper roughly.


• Heat ghee in a pressure cooker and add ground pepper and then jeera,bay leaves,cashew nuts,onion.


• Fry until the cashew turns into light golden brown.


• Now add green gram,rice and fry for two minutes.


• Now add water and salt and then pressure cook.


• Now the pongal is ready.


• coconut chutney or sambar is the good combination of pongal.

Sweet corn sweet Fritters

[caption id="attachment_81" align="aligncenter" width="300"] Fritters[/caption]

Ingredients:

• Sweet corn:250 gm.


• Jaggery:       150 gm.


• A pinch of cardamom powder.


• Oil:Take the quantity to deep fry.

Procedure:

• Take the sweet corn,jaggery,cardamom powder and grind it in a mixer until it become smooth.


• Heat the oil in a kadai.


• Take that ground batter and make it into small pieces as the gulab jamoon into the round shape or make it into the shape of fritter on the banana leaf.


• Now check whether the oil is heated.(we can check this by dropping the small amount of batter into the oil,if it comes  slowly up then the oil is ready to fry)


• Now fry all the fritters in the oil until it turn to the golden brown color.


• Now the crispy sweet fritters are ready.

Tomato Curry

Its easy to prepare and takes less time.If we prepare
it in the right way it will be superb in taste.

Ingredients:

onion: 1 medium sized.
Tomatoes:4 medium sized(prefer ripen tomatoes).
Turmeric powder:half tsp.
salt:adjust to taste.
garlic pods: 3
coriander powder:1tbsp.
Red chilly powder:2 tbsp.
coconut powder:3tbsp.
Ghee:2 tbsp.
Bay leaves:5.
mustard and jeera :half tsp.

To Grind:

Take garlic and coconut to grind.

Procedure:

Heat the oil in a pan.
Now Crackle mustard seeds,jeera and add bay leaves.
Add onion and fry it until it changes the color to
light brown and now add turmeric powder ,salt,red
chilly powder,coriander powder and fry for half a
minute.
Now add that ground powder (garlic and coconut) and
fry for few seconds.
Now add tomato pieces and close the lid and cook for
five minutes .
If it is not cooked cook for another few minutes.
Now add ghee and remove the pan from heat.
Now garnish with fresh coriander leaves.
Now the tasty tomato curry is ready.

Radish Chutney

This chutney is easy to prepare and takes less time to prepare.It can be served with hot rice and ghee.

Ingredients:

Radish      : 2 medium sized(prefer tender )

Red chilies: 3

tamarind pulp: 1 tsp

Jaggery powder;1 tbsp

cumin seeds:1 tsp.

coconut powder:1tbsp.

salt:adjust to taste.

oil :   2 tbsp

Procedure:

• Wash the radish and cut into small pieces.


• Heat oil in a pan and add radish pieces and red chilies and fry until it turns light brown or fry it until the raw smell goes.


• Now grind the cumin seeds and redchillies  to a fine powder in a mixer and then add coconut powder and tamarind pulp  , jaggery powder,salt to a fine paste .


• Now add radish pieces and grind(Do not grind more).


• Take it into a clean bowl and garnish with coriander leaves.


• Now the finger licking chutney is ready.