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.

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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.

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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.

 

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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.

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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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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.

 

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