Kitchen recipes and tips

Sree Suktham

2010-10-08T13:55:00.000-07:00

Durga Ashtothram

2010-03-20T07:13:00.000-07:00

All your computer basics

Simple Ugadhi Pachadi

2010-03-20T07:11:00.000-07:00

Ingrediants:

1 lemon size tamarind

2 pieces green mango

1 spoon sugar or Zagree

1/2 salt

1/4 Chilli powder
1 spoon Nimbu flowers

Method:

Soak the tamarind with the water , add all the above ingrediants to the tamarind water.

Sweet Atukulu

2010-03-13T08:43:00.000-08:00

2 cups Poha(atukulu)
1 cup Sugar
1 cup greated Coconut (fresh)
3 tbs Milk
3 tbs cashew
3 tbs raisins
2tbs ghee spoons

method:
1. Soak the atukulu with 1 cup of water for 30 mins
2. add the sugar
3. add the greated coconut

Take the kadai add 2 tbs of ghee, fry the cashew ,till it comes golden brown now add raisins and turnoff the stove and garnish with the sweet atukulu

Atukula Nimmakaaya Pulihora ( Poha )

2010-03-12T20:38:00.000-08:00

Ingredients :

Atukulu/Poha/ -- 3 cups
Onions---2

Mustard seeds -- 1 tsp

Cumin seeds -- 1 tsp

Curry leaves -- few nos

Peanuts -- 1 tsp

Dry red chillis -- 2

Green chillis -- 3 slit

Urad daal -- 1 tsp

Channa daal -- 1 tsp

Red chillis -- 4

Lemon --- 1

Oil -- 3 tsp

Salt -- to the taste

Method :

1. Wash the poha/beatern rice, drain water completely and keep aside for 5 min

2. Heat oil in a pan, add chopped onions,curry leaves,channa daal,green chillis,red chillis,peanuts,mustard,cumin and roast them

3.Now add the washed poha ,salt and cook for 3 min

4. Garnish with corionder

Can be served as breakfast

Note: Use only thick poha

Tip: If the poha over soaked and sticky add little bit of roasted channa dhaal powder mix it well and turnoff the stove.

Simple Idli

2010-03-06T07:08:00.000-08:00

Ingrediants:

1 cup Urad dhaal

3 cups Idli rava ( Priya Idli rava is really good and nice)
salt
bicorbonate of soda a pinch

Method: Soak the urad dhaal 1 hour in the water and take the rava soak in the water 1/2 is enough for rava
Grind the urad dhaal and mix with the rava, before mixing the rava , you have to squeeze the rava and mix with the urad dhaal batter and keep into the Oven over night or you want little early pre heat the oven some time and turn it off, when the oven is warm not too hot, keep the batter inside and leave for 3 hours.
Before making idlis add salt and pinch of soda.

Take a pressure cooker and add some water -pre heat the cooker 5 mins and keep the idli plates inside and set the timer for 15 mins on the medium flame.

Yummy Idli ready

Instant Bhelpuri

2010-03-05T19:24:00.000-08:00

Instant Bhanle puri

1 potato

1 cup canned chenna

2 onions ( cut in to cubes)

2 tomato (cut in to cubes)

1 carrot( grated)

1/2 cup coriander leaves

Ready Bhale Mix(we can get in the patels or subzimandi)

2 tea spoons Green chutney (Mint Chutney we can get in the same place)

1 teaspoons Sweet and sour

1 tsp Tamarrind chutney (This also we can get in a shop)

1 cup sevai

Method

Keep the potato in to the microwave and press potato option,once it is done cut in to pieces

canned chenna 1 cup you can microwave 4 mins

Take a bowl and add all ingrediants to the Bhel mix and serve it and eat it.

The green chutney and tamarrind chutney we can get in the shops, once we get it we can keep in the frozen and use it when ever we need, this is really simple and good for sudden visitors.

Rava Dosa

2010-03-05T18:42:00.000-08:00

Ingredients:

Riceflour-1 cup

Rava or sooji ( Soju Coarse or soji fine)- 1 cup

Maida- ¼ cup

Salt to taste

For seasoning

Mustard seeds- 1tsp

Green chillie-1 chopped finely

Curry leaves- a few

Onion- ½ chopped finely

Oil

Method:

Mix the rice flour, maida and rava and add water and salt to it. The batter should be watery and flowing. Heat 1 tsp of oil in a pan add onions and other ingredients .Fry for 2 minutes till the onion turns transparent. Add this to the rava batter. or

Cut the onions in to small pieces and add raw onions to the dough as you like, both comes good taste.

Heat the tawa (the tawa should be very hot while u are pouring the batter) and take one ladleful of batter and spread on the tawa starting from the sides and finishing off in the middle as rava dosa cannot be spreaded like ordinary dosa. Drizzle ½ tsp of oil . When it becomes golden brown turn it over.

Note: if the dosa is coming thick add more water and make the batter thin.

Masala Puri

2010-03-05T17:45:00.000-08:00

2 potatoes

2 capsicums - cut into pieces.

1 1/2 onions - cut into pieces.

3 tomatoes - cut into pieces.

4-5 green chillies - cut into pieces.

ginger - cut into pieces..

2:1 ::pudina:corriander

soak dry green peas with a pinch of soda overnight. pressure cook potatoes and peas separately. In a vessel, take oil. add green chillies,ginger, onion, capsicum and tomatoes. fry until everything becomes soft.In the end add pudina and corriander.

grind it coarsely. ( i ground it fine.) you can mash the potato either smoothly or coarsely. however you like it.

boil this, add garam masala, a little jeera pdr, salt, tamarind pulp, jaggery, chilli pdr and boiled peas. bring this to proper consistency by adding water.

take flat puris. put a ladleful of masala, onion cut finely, chopped corriander, tomato pieces and serve.

MIrchi Bajji(Mirapakaya bajjeelu)

2010-03-05T16:23:00.000-08:00

Very tasty Mirchi Bajji recipe

Ingrediants:

\15 Long Mirchi( More spicy needs, get some spicy Mirchi)

1 cup Roasted Channadhaal

2 spoons Zeera

4 spoons Dry coconut

Salt to taste

Process:

Mix all the ingrediants above and make a powder other than MIrchi, if we needed more spicy we can add 2 mirchis to this powder,
take the mirchi's and cut it and fill with this powder ( if the powder is too dry add little bit water to the powder , and fill in to the Mirchis.

Keep all aside these prepared filled mirchi's and

Take a pan and add oil

Now take a bowl and add chenna dhaal Powder(besan flour) ,pinch of bicorbonate of soda and salt, mix all with the water , Dip this filled chillis in to the dough and drop in the oil pan, let it come golden brown u can flip it take out of the pan,

You will get Yummy Yummy mirchi Bajji ready.

After Preparing Bajji You can eat int his way also Stuffed Bajji

Onions
Lemon
Chat masala
Red chilli powder
Salt

Cut the onions in to the cubes, cut the Bajji strite as shown on the image and fill with onion and sprinkle littlle bit of chatmasala and chillipowder and salt, finally add little lemon and eat.

Ummm.........very tasty filled Bajji.

Roasted Cut Mirchi:

You can make cut mirchi with this Bajji, after eating mirchi bajji take a break, and start with this new style,if you have leftover bajji's or bajji's

same ingrediants above mentioned:

cut the bajji like circles(make a bajji in to three to four pieces) deep fry them again, let it come brown and take out of the pan and keep in to the plate

add onions and coriander and some masala powder, Yummy Yummy cut mirchi ready.

Perfect Dosa

2010-03-04T08:22:00.000-08:00

For Unbreakable and Perfect Dosa ,While grinding dosa rice add 1 cup of saoked Saabudhaan(Saggu biyyam) to the rice and grind .You will get perfect and tasty dosa.

Fluffy Poori tips

2010-03-03T20:34:00.001-08:00

To make Fluffy poori's you have to add white rava 1/2 cup for 1 cup of wheat flour. Then add 1/2 tsp of oil and then knead the flour well for about 12 minutes.

Soft Rava Idli Tips

2010-03-03T20:29:00.000-08:00

Making Soft and fluffy Rava Idli's

Add the same amount of yogurt as the rava and keep the flour aside for about 20 minutes and then add the same amount of water. And mix the flour well.

2.Add the all ingredients to the rava and keep 10 to 15 mins aside and before pouring the idli mix the dough with the Yogurt(curd).

Soft Idli Tips

2010-03-03T20:26:00.000-08:00

For your idli dough add 2 to 3 teaspoons of poha dough your idli will be soft and fluffy.
Poha Dough Preperation:
poha or atukulu 2 to 3 teaspoons soak 10 mins in water and make it paste add it.

2. In the winter after preparing the dough , we make little warm the oven and turnit off and keep the dough in the oven,

3.near to the heater or fire
1/2 tsp of fenugreek seeds helps to yield softer idlis.

Tips for Soft Chapatis

2010-03-03T19:47:00.000-08:00

1.The more you knead, the smoother the dough becomes and the smoother the dough is, the softer the Chapatis.

2. Another secret to soft Chapatis is using fresh yogurt or milk instead of water, to make the dough! When you're done kneading the dough and it is smooth, wet your hand with water and run it all over the surface of the ball of dough. Cover with a damp cloth and set aside for half an hour before using.

3.There is one more trick if you don't think about calories you can add 3/4 of maida or all purpose flour to the chapati flour, u will get soft chapatis.

4.If you can add a pinch of sodium bicarbonate of soda(cooking soda ) to the chapati dough , chapatis will be so soft and crispy long time.