How to prepare Pesarattu/Green gram Dosa/Moongdal Dosa?

Do you know how easy to prepare Pesarattu and how much healthy it is.After so many days i got this chance to prepare and share it with you.Just to do is soaking one over night is the only before work we should do.Do you know how many advantages we have by taking this green gram.Doctors tell that we should take this green gram once in a week.Normally i will prepare pongal,pesarattu using this green gram.It is having high fiber content and it is loaded with all goodies like vitamin A,B,C,E and also it have iron,potassium and also a powerful source of vegetable protein.It is good for heart and do you know the most important information here i am giving it will shed of some unwanted weight.

Now here comes the recipe.

PESARATTU

Ingredients:

• Green Moong:2 cups.


• Rice:1/2 cup.


• Onion:1.


• Coriander(chopped):1/4 cup.


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


• Ginger:2 inches.


• Salt:adjust to taste.

Procedure:

• Wash and soak Green Moong and rice one over night.


• Next morning Cut the green chillies and chop Ginger,Coriander.


• Grind soaked green moong,Rice,Green chillies,ginger,coriander,salt like dosa batter.


• Add the required quantity of water just like dosa batter.


• Now cut the onion into small pieces.


• Now mix the onion pieces into the batter.


• Now heat the dosa tawa and pour the bater and spread like dosa.


• Now add oil over all dosa.


• Now allow it to roast until it turns into golden brown colour.


• Now turn this into another side and roast for 1/2 min.


• Now remove  it.

Ginger chutney is the best combination for this.Normally it is a very special in Andhra and even i prepare upma pesarattu  next day.Just making upma and placing it in pesarattu and roast it.

Hope you like the post after long time.

please leave your comment below to improvise my posts.

How to prepare Tomato curry

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

[caption id="attachment_354" align="aligncenter" width="300"] Tasty Tomato curry[/caption]

Tomatoes are very rich in vitamin c.They are low in calories and that too fat free.They also contain vitamin A,K,potassium.To say simply they contain all vitamins and minerals which are necessary for a good health.They are very good for females because they build strong bones .

Tomatoes make your skin great.they will protect skin from sun damage.

 

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.

Please leave your comments below to improvise my posts

Brinjal and potato curry(Egg plant curry)

Brinjal is one of the outstanding vegetable.If we prepare anything out of brinjal it will give excellent taste. Here comes the procedure how to make egg plant curry with potato combination.

This gives a good combo with chapatis or hot rice and ghee.

As this curry will comes in gravy type it is a good combination for chapatis,roti's or rice.

[caption id="attachment_349" align="aligncenter" width="300"] Tasty vankaya curry[/caption]

Ingredients:

• Egg Plants:4(medium and tender)


• Potatoes:2.


• Onion:1 (medium sized).


• Tomato:1(medium sized).


• Garlic cloves:5-6.


• Dry grated coconut:3-4 tbsp.


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


• Salt:as required.


• Mustard seeds:1 /2 tsp.


• Jeera seeds:1/2 tsp.


• Curry leaves:5-6 leaves.


• Turmeric powder:1 pinch.


• Coriander powder:1 tsp.


• oil:2 tbsp.


• Ghee:1 tbsp.


• Coriander leaves(chopped):2 tbsp.


• Red chillies:2 (slit).

Procedure:

• First cut the brinjal into small pieces and peel the potato skin and cut into small pieces and keep it in salt water because if we keep brinjal and potato pieces in salt water they may not turn black.


• Cut the onion and tomato into small pieces.


• Grind the grated coconut and garlic cloves into fine powder.


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


• Now add jeera and slitted red chillies into that oil.


• Now add onion pieces and fry turn into translucent.


• Now add ground coconut and gralic cloves and fry for 1/2 min.


• Now add potato pieces and fry for 2-3 min.


• Add brinjal pieces and fry for 2-3 min.


• Now add  enough  water to boil ,salt,red chilli powder,coriander powder and close lid until it boil.


• Now add ghee and close lid for 1-2 min.


• Now add chopped coriander and remove from stove.


• Now serve hot with chapatis or hot rice with ghee and papad.

Note:

• Always select tender and fresh brinjals.


• Don't over boil the brinjal pieces because it will spoil the taste.

With in next few days i will post another brinjal varieties like vangi bhath,Gutti vankaya koora.

 

Please give your valuable comments below to improvise my blog.

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)