Kalyani's Platter

Aavada | Perugu Garelu

2020-12-29T06:30:00.002-05:00

Perugu Garelu or Aavada is one of the famous dish made for festivals in andhra pradesh which are deep fried urad dal dumplings soaked in yogurt mixture.

Cooking Time 1½ - 2 hours
Serves 4-5 Persons

For Making Vadas/Garelu:

Ingredients:

Urad dal/Minapappu/Black gram	1 Cup
Salt	To Taste
Oil	For Deep Frying

For Curd/Yogurt Mixture:
Ingredients:

Yogurt (Sour)	3 - 4 Cups
Green chillies (make paste)	5
Coriander leaves (finely chopped)	Few
Salt	To Taste

For Seasoning:

Dry Red Chillies	5 - 6
Urad dal	1 Tsp
Cumin seeds	½ Tsp
Mustard seeds	1 Tsp
Curry Leaves	Few
Oil	1 Tbsp

Process:

Soak urad dal in water for 5-6 hours/overnight.
Drain the water completly and grind in a mixi/grinder into smooth thick paste by adding only salt. (Don't add any water).
Take small portions of dal to grind them into smooth paste (Don't grind the dal at once)
Remove the batter into a bowl.
Heat the oil for deep frying. The oil should be hot.
Meanwhile take the sour curd into a bowl and beat well to make it smooth. Add green chillies paste and mix well.
Heat 1 tbsp oil in a pan and fry red chillies, cumin seeds, urad dal, mustard seeds and curry leaves for a min. Add the seasoning to the curd mixture.
To make vadas take a greased sheet and wet your both hands with water.
Take a lemon sized ball from the batter on to the greased sheet and flatten it into round shape and make a hole in the center.
Gently place them into the hot oil. Fry both sides until golden brown color on medium heat.
Drop the vadas one by one into curd mixture and let them soak for 1 - 2 hours.
Garnish with grated carrots and coriander leaves.
Serve them and enjoy !!!!

Aloo Broccoli Fry | Potato Broccoli Subzi

2020-12-21T06:30:00.000-05:00

Aloo Broccoli Fry is very quick to make and healthy subzi which is delicious with both rice and rotis. Previously i didn't liked to eat broccoli so i combined this with potatoes and it turned out very tasty. Now i eat broccoli regularly ....

Cooking Time 30 - 45 min

Serves 2-3 Persons

Ingredients:

Potatoes (chopped)	3 no’s
Broccoli (finely chopped)	1 Med
Red chilli pwd	1 Tsp
Turmeric	⅛ Tsp
Salt	To Taste

For Seasoning:

Dried Red chillies	2
Garlic (minced)	1 Clove
Urad dal	1 Tsp
Cumin seeds (Jeera)	½ Tsp
Mustard seeds	1 Tsp
Curry Leaves	Few
Oil	1 Tbsp

Process:

Heat oil in a frying pan and do the seasoning one by one. Fry the red chillies, urad dal, jeera, mustard seeds, garlic and lastly curry leaves.
Add the chopped potatoes, finely chopped broccoli, turmeric, salt & mix well. Cover and cook for 5 min.
Open the lid and fry until the vegetables become into golden brown color on the medium heat.
Now sprinkle red chilli pwd and fry for 2 min.
Switch off the stove and remove them into serving bowl.
Serve like a side dish with hot rice / have it with rotis.

Menthi Kura Pappu | Fenugreek Dal

2020-12-15T06:00:00.000-05:00

Menthi Kura Pappu is very healthy, tasty and nutritious dal that is prepared from fresh methi leaves and toor dal.
Cooking Time 30 min
Serves 2-3 Persons

Ingredients:

Methi leaves (washed & cut)	1 Bunch
Toor Dal	1 Cup
Onion (finely chopped)	1 Small
Tomoto (Chopped)	1 Small
Green Chillies (chopped)	7 - 8
Tamarind	1 Lemon sized
Red chilli pwd	½ Tsp
Turmeric	⅛ Tsp
Salt	To Taste
Water	As Required

For Seasoning:

Dried Red chillies	2 - 3
Garlic (minced)	1 Clove
Urad dal	½ Tsp
Cumin seeds (Jeera)	½ Tsp
Mustard seeds	½ Tsp
Curry Leaves	Few
Oil	1 Tbsp

Process:

Pressure cook all the above ingredients - methi leaves, toor dal, onion, green chillies , tomato, tamarind, red chilli pwd, turmeric, salt and required water. Cook for 3 whistles.
Heat oil in a pan to do the seasoning and add red chillies, garlic, urad dal, cumin, mustard seeds and lastly curry leaves for fry for a min.
Mix with the pressure cooked pappu and cook for 5 to 10 min on a low flame until it thickens.
Remove from the stove and serve hot with chappatis or rice.

Pappu Chekkalu | Rice Crackers

2020-12-07T16:30:00.001-05:00

Pappu Chekkalu / Rice Crackers are crispy and tasty snack which is prepared using rice flour, channa dal and other spices. Pappu chekkalu are a traditional snack from Andhra and its every-one's favorite snack in the evenings. This snack is prepared especially during festivals and holidays. Here goes the recipe .........

Cooking Time 1 - 1½ hour
Serves 8-10 Persons

Ingredients:

Rice flour	1 Cup
Channa Dal (Soak for 30 - 45 min)	2 Tbsps
Jeera	1 Tsp
Ginger	1 Inch
Green chilles (finely chopped)	4 - 5
Butter/Ghee	1Tbsp
Salt	To Taste
Hot Water	As Needed
Curry Leaves (Chopped)	10
Oil	For Deep Frying

Process:

Grind the green chillies and ginger into fine paste. Keep this aside.
Take the rice flour into a wide bowl. Add the soaked chana dal, jeera, salt, melted butter, green chillies & ginger paste, chopped curry leaves.
Mix the above ingredients by adding water little by little to make a dough. (like chappati dough)
Heat the oil for deep frying.
Make lemon sized balls of the dough and press on an oiled plastic sheet using your fingers into a round circle.
Now slowly peel them from the plastic sheet and place them into the hot oil.
Deep fry the chekkalu until golden in color.
Remove them after deep frying on to an absorbent paper & let them cool.
Cool them & Store them into an air tight container.
Enjoy the crispy chekkalu.

Verusenaga Pachadi | Peanut Chutney

2015-12-12T14:26:00.000-05:00

Verusenaga Pachadi | Peanut(Ground Nuts) Chutney is a great combination with idlis and dosas which is prepared with peanuts, coconut pieces, green chillies, tamarind, roasted bengal gram and other spices......

Cooking Time 30 min
Serves 2-3 Persons

Ingredients:

Peanuts	1 Cup
Green chillies (Sliced)	5
Tamarind	1 Lemon Sized
Coconut pieces	3 - 4 Cubes
Putnalu (Roasted Bengal gram)	2 Tbsps
Garlic (minced)	1 Clove
Jeera / Cumin Seeds	1 Tsp
Salt	To Taste
Oil	1 Tbsp

For Seasoning:

Dried Red chillies	2
Garlic (minced)	1 Clove
Urad dal	½ Tsp
Cumin seeds (Jeera)	½ Tsp
Mustard seeds	½ Tsp
Curry Leaves	Few
Oil	1 Tbsp

Process:

Roast the peanuts either using the stove or a microwave.
Fry the peanuts in a pan slowly on a medium flame until golden brown color.
Take the peanuts in a plate in a microwave and fry for 3-5 min. After every minute mix the peanuts for an even cooking.
Fry the green chillies until light golden color.
Soak the tamarind in little water.
Now grind the peanuts, green chillies, tamarind, jeera & garlic in a mixi or a food processor until very fine.
Remove the chutney into a serving bowl and do the seasoning.
For the seasoning, add red chillies, urad dal, jeera, mustard seeds, garlic and lastly curry leaves.
Add it to the chutney.
Serve & enjoy with idils, dosas & upmas.

Chole Curry

2015-12-08T14:20:00.000-05:00

Cooking Time 30 min
Serves 2-3 Persons

Ingredients:

Kabuli channa white (soaked all night)	1 Cup
Onion (finely Sliced)	1 Big
Potatoes (Peeled & Washed)	2
Tomato (chopped)	1
Green Chillies (chopped)	4
Tamarind	1 lemon sized
Ginger Garlic paste	1 Tsp
Red chilli pwd	1 ½ Tsp
Channa masala pwd	1 ½ Tsp
Turmeric	⅛ Tsp
Coriander leaves	For Garnishing
Salt	To Taste

For Seasoning:

Dried Red chillies	2
Kala( Black) Jeera	1 Tsp
Urad dal	1 Tsp
Mustard seeds	1 Tsp
Curry Leaves	Few
Oil	1 Tbsp

Process:

In a pressure cooker take the soaked Kabuli channa, potatoes (cut into half), salt, 2 1/2 cups water. Cook for 3 to 4 whistles.
Mean while heat oil in a pan and do the seasoning. Add chopped Onions and green chilles & fry until golden brown.
Add Ginger Garlic paste & fry for a min. Add turmeric, red chilli pwd, channa masala pwd & fry for a min.
Add chopped tomato and cook until they are soft.
Add the cooked channa & potatoes (chopped) to the pan.
Add the tamarind juice (by adding little water to the tamarind) & some water if needed.
Cover & cook for 10 - 15 min on a medium flame.
Remove from heat and garnish with coriander leaves.
Serve with chapati's or poori's.

Chepala Pulusu | Fish Pulusu

2015-01-07T14:41:00.000-05:00

Chepala Pulusu is a traditional andhra dish where fish is cooked in onions and tamarind gravy with other spices. This pulusu tastes very delicious for the next day as the fish pieces are soaked in the tamarind gravy. Fish Pulusu is served with hot rice.

Cooking Time 1-1½ hour
Serves 2-3 Persons

Ingredients:

Fish fillets	8 to 9 pieces
Onion (finely chopped)	2 Big
Green Chillies (chopped)	5
Ginger Garlic paste	2 Tsp
Tamarind	2 lemon sized
Red chilli pwd	2 Tsp
Turmeric	⅛ Tsp
Garam masala pwd	1 - 2 Tsp
Coriander leaves (chopped)	For Garnishing
Salt	To Taste

For Seasoning:

Elachi	2
Cloves	2
Cinnamon Sticks	2 Inch
Mustard seeds	1 Tsp
Oil	2 Tbsp

Process:

Heat oil in a wide pan and do the seasoning by adding elachi, cloves, cinnamon sticks, mustard seeds and fry for a min.
Add chopped onions and chopped green chillies and fry until they are golden brown.
Add ginger garlic paste and fry for a min. Add turmeric, red chilli pwd, garam masala and salt & fry for a min.
Add juice extracted from the tamarind until the pieces are immersed and boil for 10 min.
Now add fish fillets. Cover & cook for 10 min on low-med flame.
Turn the pieces slowly & cook uncovered for 5-10 min on medium flame.
Cover the pan and cook for another 5-10 min until the gravy thickens and oil floats.
Garnish with coriander leaves and remove from heat.
Serve and enjoy with hot rice.

Aloo Gobi Subzi | Cauliflower Potato Curry

2014-01-26T22:02:00.000-05:00

Aloo Gobi Subzi | Cauliflower Potato Curry is very quick to make and delicious subzi which is good with both rice and rotis.
Cooking Time 30 - 40 min
Serves 2 - 3 Persons

Ingredients:

Potatoes(Boiled & Chopped)	3 no’s
Cauliflower (Chopped)	1 Med
Onion (Chopped)	1 Small
Red chilli pwd	1 Tsp
Ginger Garlic Paste	1 Tsp
Garam Masala Pwd	½ Tsp
Turmeric	⅛ Tsp
Salt	To Taste

For Seasoning:

Dried Red chillies	2
Garlic (minced)	1 Clove
Urad dal	1 Tsp
Cumin seeds (Jeera)	½ Tsp
Mustard seeds	1 Tsp
Curry Leaves	Few
Oil	1 Tbsp

Process:

Boil the potatoes for 6 - 7 min with water in microwave. Then peel and chop them into medium pieces.
Chop the cauliflower into medium pieces and boil them in microwave for 3 - 4 min.
Heat oil in a frying pan and do the seasoning one by one. Fry the red chillies, urad dal, jeera, mustard seeds, garlic and lastly curry leaves.
Add the chopped onions and fry them until it turns into golden brown color. Add Ginger Garlic paste and fry a min.
Add the boiled & chopped potatoes & cauliflower, turmeric, salt & mix well. Cover and cook for 5 min.
Open the lid and fry until the vegetables become into light golden brown color on the medium flame.
Now sprinkle red chilli pwd, garam masala pwd and fry for 2 min.
Switch off the stove and remove them into serving bowl.
Serve like a side dish with hot rice / have it with rotis.

Beerakaya Tomato Pachadi | Ridge Gourd Tomato Chutney

2013-11-13T13:20:00.000-05:00

Beerakaya Tomato Pachadi is very tasty and delicious chutney which is made with beerakaya, tomatoes, green chillies and other spices. This chutney is tastes good with hot rice / curd rice.

Cooking Time 30 - 45 min
Serves 2-3 Persons

Ingredients:

Beerakaya (Peeled & Chopped)	2
Tomato (Chopped)	1
Green chillies (Sliced)	5
Tamarind paste	1 Tsp
Cumin seeds (Jeera)	1 Tsp
Garlic (minced)	1 Clove
Turmeric	⅛ Tsp
Salt	To Taste
Oil	1 Tbsp

For Seasoning:

Dried Red chillies	2
Garlic (minced)	1 Clove
Urad dal	½ Tsp
Cumin seeds (Jeera)	½ Tsp
Mustard seeds	½ Tsp
Curry Leaves	Few
Oil	1 Tbsp

Process:

Heat oil in a pan and fry jeera until they spatter.
Add chopped green chilles and fry for a min.
Add chopped beerakaya pieces & chopped tomatoes. Cover & cook until the pieces are cooked & water from the pieces are evaporated.
Keep it aside until they are cooled.
Now grind the cooked beerakaya pieces, tomatoes, green chilles, salt, garlic & tamarind paste in a mixi. Take this into a bowl.
For the seasoning - take oil in a pan and fry red chilles, minced garlic, cumin seeds, urad dal, mustard seeds & curry leaves.
Add the seasoning to the pachadi and mix well.
Serve with hot rice or roti's.

Soya Granules Fry | Veg Keema Fry

2013-10-16T16:31:00.000-04:00

Soya Granules Fry is a pure vegetarian which looks like non-veg keema

(minced mutton). Its an excellent natural source of soy proteins which
is very healthy...

Cooking Time 30 - 45 min
Serves 2 - 3 Persons

Ingredients:

Soy granules	2 Cups
Onion (Chopped finely)	1 Big
Ginger Garlic paste	1 Tsp
Turmeric powder	⅛ Tsp
Red chilli powder	1 Tsp
Garam masala powder	1 Tsp
Coriander powder	½ Tsp
Salt	to taste

For Seasoning:

Cashews	10
Mustard seeds	1 Tsp
Jeera	1 Tsp
Curry leaves	Few
Oil	1-2 Tbsp
Coriander leaves (finely chopped)	Few

Process:

Take 6 - 8 cups of water in a bowl and boil it for 5 - 10 min. Then add the soy granules and little salt to the boiled water. Soak the granules for about 10 - 15 min.
Heat 2 tbsp oil in a pan, add cashews and fry until golden color.
Then add jeera, mustard seeds, curry leaves and fry for a sec.
Add chopped onions and fry until light golden brown color on a medium flame. Meanwhile squeeze all the water from the soy granules and keep them aside.
Then add ginger garlic paste and fry for a min on medium flame. Add turmeric, salt, coriander powder, chilli powder and lastly add the squeezed granules and cook for 5 - 10 min on a medium flame.
Lastly add the garam masala and fry for a min.
Garnish with the coriander leaves and serve hot with rice / chapati.