Sruthi's Kitchen

Kesari Bath Recipe

2011-10-02T15:03:00.001-03:00

Navaratri Day 6 (3-oct-2011) Avatharam katyayani Mata

Naivedyam:- Kesari bath

Ingredients :-

Sooji Rava - 1cup
Ghee - 2tbsps
Water - 4cups
Sugar - 1cup
Cardamom powder - 1tsp
Roasted Cashews - 10
Raisins - 5
Almonds sliced - 5
Saffron color - pinch

Direction Of Kesari Bath Recipe :-

Heat Ghee in a vessel and add rava roast till its golden brown.
Add 4 cups of water , cook it.Add saffron color.
Add sugar mix well.and cook for 2mins.
Add Dry Fruits. cardamom powder.
Mix till well. Kersari bath is ready to serve.
Naivedyam for Goddess .

Curd Rice /Perugu Annam Recipe

2011-10-01T22:13:00.002-03:00

Navartri Day 5 (2-oct-2011) Avatharam Skandha Mata

Naivedyam :- Perugu Annam

Ingredients

1 pinch chopped coriander leaves
300 ml curds
1 springs curry leaves
1 piece Ginger
1 number green chillies
1 pinch mustard seeds
1 tbsp oil or ghee
200 grams rice
1 to taste salt
1 cup Milk
1 tsp urad dal

Direction Of Curd ric/Perugu Annam Recipe:

Cook rice, adding salt. cool slightly.
mix with curds and Milk
chop green chillies and ginger fine.
Heat oil add mustard seeds urad dal cumin.
Add curry leaves saute for 2 minutes
Switch off the fire and add seasoning to rice curds mixture.
Perugu annam ready to serve as naivedyam for .

Garelu (urad dal vada) Recipe

2011-10-01T21:58:00.003-03:00

Navartri Day 4 (1-oct-2011) Avatharam Kushmanda Durga Mata

Naivedyam :- Chelu leni Garelu

Ingredients :-

Urad Dal (Menapapu) - 2cups
Water - 6cups
Salt to Taste
Green chilies - 5
Oil for deep fry

Directions Of Chelu leni Garelu/Vada:-

Soak Urad Dal Overnight.
Grind dal very tight using less water.
Add salt and Green chili paste.
Mix well
Heat oil , keep in medium heat .
Take a small amount of vada mix and make it a flat .
Deep fry in oil at medium heat. till it is golden brown.
Remove on a tissue paper .
Naivedyam is ready for serve for Kushmanda Durga Mata .

Kobbari Annam and Kobbari Payasam (Coconut Rice and Coconut Pudding) Recipe

2011-09-30T15:32:00.002-03:00

Navartri Day 3 (30-sep-2011) Avatharam Chandraghanta Mata

Naivedyam :- Kobbari Annam and Kobbari Payasam

Ingredients :-

Coconut Powder - 1 cup
Rice - 4cups
Chana Dal - 1tsp
Cumin seeds - 1tsp
Mustard seeds - 1tsp
Red chili - 2
Urad dal - 1tsp
Salt to taste
Sugar optional - 1tsp
Hing optional - pinch

Directions Of Kobbari Annam (Coconut rice) Recipe:-

Cook rice seperately make sure it is fulffy
Heat ghee in a pan.Add cumin,mustard ,red chilli whole and saute till the aroma is released.
Now add the chanadal,urad dal ,gr chillies,ginger curry leaves cashew nuts, and saute till soft.Then add the coconut grated and sugar.Gently stir
Then add the rice and fry for 2-3 minutes.
Kobbari Annam is ready for naivedyam for Goddness Chandraghanta mata.

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Ingredients :-

Milk - 2cups
Coconut powder - 1cup
Sugar - 1cup
Ghee - 2tbps
Rice flour - 1tbsp
Cardamom powder - 1tsp
Cashew nuts - 5(Sliced)
Almond nuts - 5(Sliced)

Directions Of Kobbari Payasam Recipe ( Coconut Kheeri /Pudding Recipe):-

Heat Ghee in vessel roast coconut powder.
Keep a side and Boil milk .
Add roasted coconut powder and rice flour and cook well and stir it well without any lumps.
Add sugar.
Add roasted cashews and almonds and cardamom powder.
Kobbari kheeri /payasam is ready for naivedyam for Chandraghanta mata .

Puligarai (Tamarind Rice) Recipe

2011-09-30T15:00:00.001-03:00

Navartri Day 2 (29-sep-2011) Avatharam Brahmacharini Mata

Naivedyam :- Puligarai

Ingredients :-

1cup Tamarind juice
2 cups Rice
1/2 tsp fenugreek seeds and 1/2 tsp cumin seeds roasted(powdered)
1tbsp raw peanuts
1 tbsp chana dal
1tsp mustard seeds
1 tsp cumin seeds
1 sprig of curry leaves
4 to 5 whole red chillies
1/2 tsp of turmeric
pinch of hing,
1 1/2 tbsp cooking oil
1 tsp seasame seeds
2 to 3 chopped green chillies (according to taste)
Seasoning :-
1tbsp raw peanuts
1 tbsp chana dal
1tsp mustard seeds
1 tsp cumin seeds
1 sprig of curry leaves
4 to 5 whole red chillies
1/2 tsp of turmeric
pinch of hing,
1 1/2 tbsp cooking oil
1 tsp sesame seeds
2 to 3 chopped green chillies (according to taste)
Salt to Taste

Directions Of Tamarind Rice Recipe :-

1 method

First Cook Plain Rice.
Heat oil in a skillet, add all the ingredients listed under Seasoning. Let them splutter for a minute or so.
Then add chopped green chillies, curry leaves. Mix well
Now add the Tamarind pulp with some water. Cook it on medium heat for couple of minutes. Add salt , turmeric, 1/2 tsp fenugreek seeds and 1/2 tsp cumin seeds roasted powder. let tamarind juice boil.
Take cooked rice in a big bowl let it cool for sometime. (so that the when you mix the tamarind juice the rice wont break)
Now Boiled Tamarind juice to rice and well.

2 method:-

First Cook Plain Rice.
Take cooked rice in a big bowl let it cool for sometime. (so that the when you mix the tamarind juice the rice wont break)
Boil Tamarind pulp with some water. Cook it on medium heat for couple of minutes. Add salt , turmeric, fenugreek seeds and cumin seeds roasted powder. let tamarind juice boil.
Heat oil in a skillet, add all the ingredients listed under Seasoning. Let them splutter for a minute or so.
Now Mix Seasoning ,Boiled Tamarind juice to rice and well.
Prashadam or Naivedyam for Bhramacharini Mata

Pulgam Recipe

2011-09-30T14:12:00.003-03:00

Navartri Day 1(28-sep-2011) Avatharam Shailaputri Mata

Naivedyam :- Pulgam

Ingredients :-

Rice - 1cup
Jaggery - lemon size
Sesame - 1/2 cup
Water - 4 cups
Cardamom powder - 1tsp

Directions Of Pulgam Recipe:-

Clean Rice and 4 cups of water.
Cook rice till it smooth , then add Jaggery.
Mix very nice so that jaggery melts in rice.
Roast sesame and grind into powder.
Add to rice mixit well. sprinkle cardamom powder .
Pulgam is ready for pashadam or Naivadham. for goddess Shailaputri

Avial Recipe

2011-09-03T23:01:00.000-03:00

Ingredients:-

Yam/ kandagada sliced thinly into 11/2" length pieces - 1cup
Cucumber sliced lengthy into 11/2" thick pieces - 1cup
Snake gourd sliced into 11/2" length pieces - 1cup
Carrot sliced into into 11/2" length pieces - 1/4cup
Long runner-beans sliced into 11/2" length pieces - 1/2cup
Drumstick cut into 2" length pieces - 2nos
Raw bananas sliced into 11/2" length pieces - 1no
Mango piecesfor sour
Turmeric powder - 1/2tsp
Saltto taste
Grated coconut - 1/2quantity
Green chillies - 5nos
Cumin seeds - 1/2tsp
Curry leaves - 2sprigs
Coconut oil - 3tbs
Directions Of Avial Recipe:-

Coarsely grind the coconut, green chillies and cumin seeds. Keep it aside.

Clean the vegetables.

Heat 2tbs coconut oil in a thick bottom vessel. Add the vegetables and cook in a low flame. Do not add water. When it is done, add turmeric powder, salt and mix it well. Remove the vegetables from the middle and put sliced bananas and mango pieces and cover it with the other vegetables. When steam comes out, add the coconut paste and stir well. Remove from fire. Mix the remaining coconut oil and curry leaves in the avial.

Injithair (Ginger and yogurt)

2011-09-02T17:01:00.000-03:00

Ingredients :-

Chopped Ginger - 2 tbsp
Salt to taste
Curt/Yogurt - 2cups

Direction Of Injithair:-

Mix all the ingredients and stir well.
The injithair is ready.

Parippucurry

2011-09-02T16:52:00.000-03:00

Ingredients :-

Green gram Dal(Lentils) -1cup
Water - 3cups
Turmeric powder - pinch
Ghee - 2tsp

Directions Of Parippucurry:-

Lightly fry the lentils in a pan.
Boil 3 cups water and add the washed lentils and turmeric powder.
when it start boiling, simmer the flame.
When the lentil is cooked well, add salt to taste and ghee.
Mix well and remove from the heat.
Yummy Parippucurry ready to serve.

Vankaya Masala (Goothi vankaya Curry)/Brinjal /Eggplant Masala Curry Recipe

2011-09-02T15:31:00.003-03:00

Ingredients:-

Vankaya /Brinjal - 6
Onion - 1
Whole GaramMasala:-Cardamon - 2,Cloves - 4,Basil leave dry - 1,Shahi jeera - 1tsp,Cinnamon stick - 1/2
Methi/fenugreek seeds - 1tbsp
Jeera /Cumin seeds - 1tbsp
Peanuts/Cashew - hand full
Coconut powder - 1tbsp
poppy seeds - 1tbsp
Garam masala - 1tbsp
Coriander powder - 1tbsp
Oil - 3tbsp
Tamarind - lemon size
Sugar - 1tsp
Green chilies - 5
Mint leaves - 1/2 bunch
Coriander leaves - 1/3 bunch
Ginger-garlic paste - 1tbsp
Red chili powder - 1tsp
turmeric powder - pinch
Salt to taste

Directions Of Vankaya Masala (Goothi vankaya Curry)/Brinjal /Egplant Masala Curry Recipe :-

Preparation of masala:

Roast Cumin seeds, Fenugreek seeds and grind keep it a side.
Roast Peanuts and remove the skin and grind make paste keep a side (you can add so water).
Roast Poppy seeds,Coconut powder and grind make paste keep a side
Then Take Green Chilies , mint leaves , coriander leaves, a pinch of salt in a mixer jar, grind them to paste.
Add Cumin seeds ,fenugreek seeds powder , peanuts paste ,poppy seeds coconut paste grind it.
Now add ginger-garlic paste, red chili powder to the same mixer and grind it.
(if needed add so water) Masala is ready keep a side.

Curry Preparation:-

Clean brinjals give a cross cut on them put in a salt water.
Chop onion.
Soak tamarind in water and make pulp.
Heat oil in wok/deep pan.
Add whole garam masala , chopped onion, ginger-garlic paste 1tsp fry it to golden brown.
Add turmeric powder, brinjals and cook them till they are tender.
Then add Masala which we have prepared.
Mix curry well, now add garam masala powder, coriander powder, salt, sugar,Tamarind pulp.
Cook till oil leaves curry.That means curry is ready.
Yummy mouth watering Vankaya masala is ready to serve.

Tumma leaves Kura/Chutney /leucas-aspera-leaves

2011-08-31T12:56:00.005-03:00

Tummi Kura/Chutney is specially prepared on Vinayaka Chaturthi in Telangna

Ingredients:-

Green chilies - 125garms
Raw Tamarind - 125garms
Tummi kura leaves /leucas-aspera-leaves - 5 bunches
Tampering :-
Jeera/cumin - 1tsp
mustard seeds - 1tsp
Red chilies - 2
Urad dal - 1tsp
Chana Dal - 1tsp
Oil - 1tsp
Salt to taste
Turmeric - pinch
Water for boiling

Directions Of Tummi Kura/Chutney leaves /leucas-aspera-leaves Curry:-

Clean Tummi leaves.

Grind Raw tamarind , green chilies only one round.

Cook tummi leaves,grinded raw tamarind, green chilies, salt.
Take it like a paste.
Heat Oil in a pan add Red chili , jeera , mustard seeds, urad dal,chana dal
Season on the tummi curry.
Serve with Kudumulu.

Chana Dal Masala vada Recipe

2011-08-31T11:23:00.001-03:00

Ingredients:-

Chopped Onion - 1
Chana Dal/changa pappu - 2cups
water to soak
Ginger-galic paste - 1tbsp
Red chili powder - 1tsp
Salt to taste
Garam masala powder - 1tsp
Curry leaves chopped - 1cup
Coriander leaves chopped - 1/2 cup
Oil for deep frying

Direction Of Masala Vada Recipe:-

Soak Chana Dal overnight.
Grind chana dal Consistency should neither sooth nor tight and add chopped onion,curry leaves,coriander leaves.
Add Red chili powder,salt, garam masala.
Mix all the ingredients well.
Heat oil ,take lemon size of batter in hand make round and flatten the round batter like vada.
Deep fry in hot oil. takeout in tissue paper. serve hot.

Aloo Bread Roast/Potato Bread Roast Recipe

2011-08-31T10:43:00.000-03:00

Aloo Bread Roast is very famous in India as spice street fast food.

Ingredients:-

Bread slice - 2
Coriander chutney for spreading
Butter for spreading
Onion - 1
Sev - 1/2 cup
Green chilies - 4
Potatoes - 1
Onion chopped - 1/2 (onion)
Salt to taste
Tomato ketchup for spreading
Chopped Coriander leaves
Oil- 1tsp

Direction For Aloo Bread Roast/ Potato Bread Roast Recipe:-

Potato Spreading :- Boil potato,peel and mash the potato.Chop green chilies.
Now mix green chilies ,salt ,potato make a paste.
Take Bread slice spread potato paste fry it on a pan with 1tsp of oil or place in a Sandwich maker till it golden brown.

Take Roast Bread spread Coriander chutney, tomato ketchup, sprinkle sev.

Cut bread roast diagonally and make small pieces.
Garnish with chopped onion and chopped coriander leaves.

Bread/Bun Sandwich Pakora Recipe

2011-08-30T15:44:00.002-03:00

Ingredients:-

Small Bun/Bread - 4
Bengal grams flour/Besan Flour - 2cups
Coriander Chutney for Spreading
Butter for spreading
Cucumber - 2
Potatoes - 4
Green Chilies - 6
Salt for Taste
Turmeric - pinch
Onion - 1
ginger-garlic paste - 1tsp
Water - 5cups
Baking soda - pinch
Oil - 1tsp
Oil for deep frying

Directions For Bread/Bun Pokaro Recipe:-

Boil potatoes add pinch of salt in water when boiling.
chop Green chilies, onion.
Mix Besan and water with salt and baking soda with out any lumps and keep a side.

Now peel boiled potatoes cut into small pieces. Heat oil in a wok add Green chilies , onions ,salt fry it for 2mins.

Add pinch of turmeric powder and ginger-garlic paste fry it well , add sliced boiled potatoes. mix it well and make like a paste with out any lumps.Keep it a side.

Take Bun cut into half (If your taking bread slice , cut sides of the bread).
Spread butter on both halves of bun(If taking bread slices spread it on both slices ) , spread coriander chutney ,sliced Cucumber into one half of the bun/ one bread slice.
Spread potato paste on the other half of the bun / another slice of the bread.
Now place one on other bun/bread.

Press it farmly.Now heat oil for deep frying.
Take Bread/Bun sandwich cut diagonally or cut after frying and deep in Besan Batter. Fry in the oil till its golden brown.

Takeout and place on a tissue paper. Yummy Bread/Bun Sandwich Pakora is ready.
Serve with tomato sauce.

Dondakaya (Tindora/Ivy Gourd) Curry Recipe

2011-08-29T14:43:00.004-03:00

Ingredients :-

Tindora (Dondakaya) - 1/2kg
Onion - 1
Ginger-garlic paste - 1tbsp
Red chili powder - 1tsp
Turmeric powder - pinch
Salt to taste
Coconut powder - 1tbsp
Oil -1tbsp
Chopped Corinader leaves

Direction of Dondakaya (Tindora/Ivy Gourd) Curry Recipe:-

Clean and cut Tindora (Dondakaya).
Chop Onion.
Take pan heat oil , add Onion , ginger-garlic paste, fry till it is golden brown.
Add Turmeric powder, Tindora cook it till leave raw smell and become tender.
Add red chili powder, salt cook for 5mins.add coconut powder.
Mix it well garnish with Chopped coriander leaves.yummy and easy Dondakaya/Tindora curry is ready.
Serve with rice, roti etc...

Paneer Pakora Recipe

2011-08-29T12:08:00.001-03:00

Ingredients:-

250 gms Paneer
1 cup Chickpea Flour (Besan)
2 tsp Oil
1 1/2 tsp Salt
1/2 tsp Red chili powder
1-2 Chopped Green Chillies (Jalapeno)
1/2 cup Water

Directions Of Paneer Pakora:

Mix first set of ingredients well.
Beat in a blender for 4-5 minutes to incorporate air (this will make the batter fluffier).
Let batter rest 1/2 hour in a warm place
Cut the paneer into thick cubes.
Sprinkle little salt, chili powder on the cubes
Deep fry in oil that is heated to 375°.
Drain on paper towels and serve immediately.
Serve the paneer pakora with coriander or mint chutney

Paneer Bhuji Recipe

2011-08-29T12:03:00.003-03:00

Ingredients:-

200 gms Paneer
1 tbsp Oil
1/4 tsp Cumin seeds
2 Green Chillies
1 Small Onion
1/4 tsp Turmeric Powder
1/2 tsp Garam Masala Powder
1 tsp Ginger-Garlic Paste
1 medium Tomato
1/2 tsp Salt

Directions of Paneer Bhuji Recipe:-

Chop the onions, tomatoes and chillies finely.

Heat oil in a deep bottomed pan, add the cumin seeds, chopped onions and the ginger garlic paste, fry till brown.

Add the chillies and tomatoes and fry till they are soft and pulpy.

Add turmeric powder, garam masala powder, salt and little water so that all the masalas are well combined.

Add grated paneer and fry for 5 minutes till the paneer blends into the masala.

Garnish with chopped coriander and serve hot.

Paneer Tikka Recipe (Dry)

2011-08-29T11:54:00.002-03:00

Ingredients:-

1 Large block of Paneer
1 onion
1 Capsicum
1 Tomato
Finely chopped Coriander leaves
To Marinade:
1/2 cup Curd (plain yogurt)
1 tsp Garlic paste
1 tsp Ginger Paste
2 tsp Tandoori powder
1 tsp cumin (jeera) powder
2 tsp Chaat powder
Salt to taste
Red chili Powder to taste

Direction Of Paneer Tikka Recipe:-

Cut Paneer into long 1/2" thick cubes.
Cut all vegetables into cubes.
Mix all ingredients for marinade and keep aside.
Add the left marinade to the vegetables.
Brush the marinade to the paneer and refrigerate it for 3 hours.
Heat oil in a kadhai and fry marinated paneer till fully done.
Also fry other vegetables.
In a plate arrange fried vegetables and then paneer.
Garnish with coriander and lemon slices
Serve tandoori paneer tikka hot with hari chutney.

Chilli Paneer Recipe

2011-08-29T11:21:00.000-03:00

Ingredients:-

Ajinomoto - pinch
Chilli garlic sauce - 1tsp
Coriander powder - 1/2tsp
Corn flour - 1 1/2Tbsp
cumin seeds - 1/2 tsp
curry leaves - 7
egg - number 1
garlic chopped 1tsp
ginger garlic paste - 1/2tsp
green chillies - number4
lime juice - 1tsp
maida - 1tbsp
oil for fying
onion - 1/2cup
paneer - 1lbs
red bell pepper - 1cup
salt as per taste
soya sauce - 1tsp
water as needed
yellow bell pepper - 1cup

Direction Of Chilli Paneer Recipe:-

Cut paneer into cubes.
Take a dish add salt,ginger garlic, water,egg and mix well and pour on the cubes mix well and add maida.
Take oil to fry add the mixed paneer into it and fry in very slow flame.
Take a pan add oil cumin,garlic,ginger garlic paste,chopped green chill,onion,coriander powder,little water,chill garlic sauce,ajinomato,red bell pepper,yellow ,chilli powder,soya sauce,curry leaves,salt,lime juice, if you want to add colour u can, now add paneer and mix well,
Finely finish it off with coriander leaves.

Paneer Tikka Masala Recipe

2011-08-28T16:37:00.000-03:00

Ingredients :-

Paneer - 250 gms
Onion - 2
Tomatoes - 2
Green Bell Pepper (Capsicum) - 1
Red chili powder - 1tsp
Salt to taste
Turmeric - 1/2tsp
Coriander powder - 1tsp
Cumin Powder - 1tsp
Kasoori Methi powder - 1tsp
Thick Curd - 1cup
Lime juice - 1/2
Fresh cream - 1cup
Ginger-garlic paste - 1tbsp
All Purpose flour(Maida) -1tsp

Direction Of Paneer Tikka Masala Recipe:-

First cut all the vegetables and paneer in cubes and keep a side.
Take a bowl add thick curd, red chilli powder,salt,kasoori methi powder, lime juice and add oil little mix well and add all the vegetables and paneer mix well.
In a non stick pan add one table spoon of oil ,add marinated paneer and vegetables, cook both the sides, once it is done keep a side.
Take a pan add oil,onion chopped, salt pinch, turmeric,ginger garlic paste, all purpose flour, mix cook for 3min,now add tomato pure, coriander powder,cumin powder,red chilli powder, mix well, and let it cook till u can see oil.
once it is done add water as need,bring it to boil, then add cooked paneer and vegetables, garamasala powder, cream as needed and cook for 3min
Garnish with coriander leaves.
yummy Paneer Tikka Masala Ready to serve.
Serve with Plain Paratha, naan,roti...

Matter Paneer (Cottage Cheese and Green peas) Curry Recipe

2011-08-28T16:09:00.003-03:00

Ingredients :-

Paneer/ Fried paneer - 1cup
Matter (fresh / frozen)Green Peas- 11/2 cup
Onion - 1
Tomato - 1
Ginger-Garlic paste - 1tbsp
Coriander powder - 1tsp
Garam masala powder - 1tsp
Red chili powder - 1tsp
Turmeric powder - 1/2 tsp
Cashews - hand full
Salt to taste
Sugar - 1tsp
Methi(kasori) - 1tsp
Whipping / Milk Cream - 1cup
Coriander leaves
Oil - 2tsp
Green food color

Directions Of Matter Paneer (cottage cheese and green peas)Curry Recipe:-

Make Onion puree.
Chopped tomato.
Make Cashew paste.
Fry paneer in oil .
Heat oil in pan Add onion puree fry till is golden brown , add ginger-garlic paste,Kasori methi.add Matter cook it for 10-15 mins.
Now add cashew paste,add coriander powder, garam masala powder, red chili powder, salt, sugar, green food color(optional) cook for 5mins.
Add fried paneer, cook for 2mins and add milk cream 3/4 cup cook for 2mins
Garnish with Coriander leaves and rest of the milk cream.
Yummy Matter paneer is ready to serve.
Serve with paratha, naan , roti, puri...

Butter Paneer Masala (Paneer Makhani) Recipe

2011-08-28T15:58:00.006-03:00

Ingredients :-

Paneer/ Fried paneer - 1cup
Tomatoes - 2
Onion - 1
Ginger-Garlic paste - 1tbsp
Coriander powder - 1tsp
Garam masala powder - 1tsp
Red chili powder - 1tsp
Turmeric powder - 1/2 tsp
Cashews - hand full
Salt to taste
Sugar - 1tsp
Methi(kasori) - 1tsp
Whipping / Milk Cream - 1cup
Coriander leaves
Butter - 2tsp
Whole Garm Masala (cardamom , cloves, Cinnamon sticks) - each 2
Shahi jeera - 1tsp
Dry basil leave - 1
Red food color (optional)

Directions Of Butter Paneer Masala Recipe:-

Make Tomato puree ,Onion puree.
Make Cashew paste.
Fry paneer in butter .
Heat butter in pan add whole garam masala, shahi jeera, dry basil leave.
Add onion puree fry till is golden brown , add ginger-garlic paste,Kasori methi.add Tomato puree cook it for 10-15 mins.
Now add cashew paste,add coriander powder, garam masala powder, red chili powder, salt sugar cook green food color(optional) for 5mins.
Add fried paneer, cook for 2mins and add milk cream 3/4 cup cook for 2mins
Garnish with Coriander leaves and rest of the milk cream.
Yummy Butter paneer masala is ready to serve.
Serve with paratha, naan , roti, puri...

Vegetable Garelu or vada Recipe

2011-08-26T14:48:00.002-03:00

Ingredients :-

Urad Dal - 2 cups
Water to soak
Salt to taste
Green Chili - 5
Grated Carrots - 1/2 cup
Grated Onion - 1/2 cup
Grated Bottle Gourd - 1/2 cup
Grated Cabbage - 1/2 cup
Oil For Deep Frying

Directions Of Urad Dal Vada (Garelu) Recipe :-

1.    Soak Urad dal in water over night.
2.    Then clean dal and drain excess water.
3.    Now Grind dal (It should be smooth paste and tight) by adding green chillies in it
4.    Then add salt and all the grated vegetables evenly.
5.    Now heat oil in a kadai (Wok)
6.    Method 1:-
a.    Wet your hand with water
b.    Take lemon size paste make round and flatten it
c.    Make a hole with your thumb in middle
7.    Method 2:-
a.    Take a thick plastic cover, grease it with oil
b.    Take lemon size paste make round keep it on the cover
c.    Flatten the Vada paste and make hole in the middle.
8.    Now slowly remove it and drop in to oil. (caution of oil spills)
9.    Keep the oil in medium flame.
10. Fry Vada until golden brown.
11. Remove it and place on tissue paper, to remove excess oil.

Note: If the oil is on high flame only outer part of the vada will be dark and inside it will be raw or uncooked

Serve with any chutney like tomato, coconut, peanut etc...

Garelu ( Urad dal vada) Recipe

2011-08-26T14:42:00.002-03:00

Ingredients :-

Urad Dal - 2 cups
Water to soak
Salt to taste
Green Chili - 5
Oil For Deep Frying

Direction of Garrelu (Urad dal Vada) Recipe:-

1.    Soak Urad dal in water over night.
2.    Then clean dal and drain excess water.
3.    Now Grind dal (It should be smooth paste and tight) by adding green chillies and salt in it mix evenly.
5.    Now heat oil in a kadai (Wok)
6.    Method 1:-
a.    Wet your hand with water
b.    Take lemon size paste make round and flatten it
c.    Make a hole with your thumb in middle
7.    Method 2:-
a.    Take a thick plastic cover, grease it with oil
b.    Take lemon size paste make round keep it on the cover
c.    Flatten the Vada paste and make hole in the middle.
8.    Now slowly remove it and drop in to oil. (caution of oil spills)
9.    Keep the oil in medium flame.
10. Fry Vada until golden brown.
11. Remove it and place on tissue paper, to remove excess oil.

Note: If the oil is on high flame only outer part of the vada will be dark and inside it will be raw or uncooked

Serve with any chutney like tomato, coconut, peanut etc...

Putnala Laddu / Split chick peas jaggery dumplings Recipe

2011-08-26T14:11:00.001-03:00

Ingredients:-

Split Chick peas - 1/2 kg
Jaggery - 1/2kg
Water - 4 glasses
Oil - 1/2Cup

Direction Of Putnala Laddu / Split chick peas jaggery dumplings Recipe Sankranthi Special :-

Take Split chickpeas .
Cut jaggery into pecies add 4 glasses of warer.
Make a thick syrup.(you can check thickness of the jaggery syrup by putting in water and make small round)
And should have 1 thread consistence.
Add Split chick peas mix well now take out of vessel, then when the mixer is hot make small lime size balls
spread some oil on your hand make dumplings.
When cool store them in a container
These putnala ladoo/Split chick peas jaggery ladoo last for more than two weeks
Serve Split chick peas Laddu on festival

Tip:- You can spreed it on a flat surface and make mixer flat when it is hot and cut into small saqure shape peices.you call them as Split chick peas barfi