Gowri's Indian Recipes

Jilledu kayalu Nivedyam for Lord Ganesh

2013-09-08T18:50:00.000-07:00

Jilledikayalu

Jilledu kayalu is a dish which we offfer to Lord Ganesh. It is made of rice flour stuffed with coconut sweet or Chena dal poornam.

Chena dal poornam

Bengal gram dal(Senga pappu)/chana dal- 1 1/2 cups
Sugar - 1 1/2 cups
Cardamom powder 1/2 spoon

poornam

Cook the Bengal gram dal in a pressure cooker till it become soft.
Drain the excess water. Mesh dal while it is hot (grind the whole mixture till it becomes smooth.) let the dal cool down for few minutes.
Add sugar and cardamom powder.
Transfer the poornam in a pan and cook on stove in very low medium heat it til the excess water in the poornam will evaporate.
This makes the poornam dry and easy to roll as round balls. Make equal round balls.

Coconut sweet

kobbari poornam

Kobbari poornam for stuffing

Grated coconut 2cups
Sugar 11/2cups
crushed cardamom

Heat thick bottom cooking bowl.
Add grated coconut, sugar and half cup of water, mix well.
Mix continuously in low flame and cook till the water in the mixture evaporates.
Make equal proportions and keep it aside.

Rice Four Dough

Picture 1

.Ridce flour dough

Rice flour 3 cups

Water 3 1/2cups ( 3+1/2)

Salt 1 pinch

Bring water to boil in a thick bottom vessel or nonstick vessel. Add salt and rice flour to the boiled water.
Cover with a lid and cook for five minutes on low flame.
Remove the lid and mix well.
Cook for it till the rice flour dough not sticking to our wet hands.
Remove from flame. Allow it to cool. Keep the dough in a wet cloth and press it with wet hands to become the dough smooth. (picture 1)
Devide the dough into equal proportions round balls. (with oil greased hands.. Cover a wet cloth on it.

Process of Jilledikayalu

Picture 1

1.Take a opened plastic cover put some oil on it. Take rice flour dough and spread it roundly

Picture 2

keep it in jilledukayala pressing machine,
put coconut sweet or chana dal poornam in the centre (picture2) and press it.(picture 3)

picture 3

picture 4

Remove the remaing rice flour dough(picute 4 ). Remove the jelledukaya from the machine and keep it aside.Contenue the process (picutre 5 )

Pur 3 jilledikayalu on a wet cloth covered idli tray (Picture ) and cover jilledikayalu with remaining colth.

Put another tray in the same process. ( See above pictures )

Jilliedukayaly steaming

Take 2to3 cups of water in a vessel and keep the idly stand in it and cook for 5 to10 minutes.
Remove them from the steamer carefully, allow to cool for 5 minutes, remove from the wet cloth carefully and place them in a plate. (picture 4). Repeat the process with rest of the jilledu kayalu.
Jilledikaya is ready to eat.

Ugadi Pachchadi

2013-04-10T08:47:00.000-07:00

Ingredints of Ugadi pachchadi

Ugadi pachchadi

INGREDIENTS:

Tamarind (lemon sized)
Jaggery (lemon sized)
Banana
Raw mango
Neem flower

PREPARATION:

Soak tamarind in little water for 10 minutes. Then take out the thick juice and keep it aside.
Cut and add small pieces of banana and raw mango pieces to the tamarind juice.
Add crushed jaggery to it and mix till it melts.
Decorate it with neem flowers.
Your sweet,sour and bitter Ugadi Pachchadi is ready to eat.

Coconut powder:Curry leaves chutney, Coriador powder, Cauli flower instant pickle

2013-03-01T21:17:00.000-08:00

Coconut powder:

Ingredients

Dry coconut 1 cut into small pieces
Red chilies 3 nos. { fried }
Garlic cloves 10 nos.
Salt to taste
Cuminseeds 3 spoons

Procedure

Take coconut pieces in dry maxi jar and grind it to course powder.
Add all other ingredients and grind again until it becomes course powder
Very taste when mixed with hot rice and ghee.

Coriandor powder

Dry mirch 3
Coriander 1glass small
Til seeds ¼
Blackgram dal ¼
Cumin seeds 1tbs
Inguva 1 pinch

Salt to taste

Procedure:

Fry all ingredients one after one in a dry pan and add salt.
Take all fried Ingredients in a mixi jar and grind till becomes couse powder.
Very taste when mixed with hot rice and ghee.

Curry leaves chutney:

Ingredients

Tender curry leaves 3 glasses washed and dried
Red chilies 3 nos.
Jaggery powder: 3 tbs
Tamarind pulp: 5 tbs
Til seeds : 5 tbs
Turmeric powder: 1/4^th. Spoon
Salt to taste:
Oil 2 tbs

Procedure:

Heat oil in a dry pan. Add red chilies and til seeds, fry it until it becomes little brown.
Add curry leaves and fry little again-..
Mix jaggery , tamarind pulp, salt and turmeric powder. Grind it until it becomes course paste by adding sufficient water.

Cauli flower instant pickle

Ingredients

Cauli flower medium size
Mustard seeds powder 1 small glass
Salt 1/2 glass
Red chili powder 1/2glass (depends on your taste)
Oil 5tbs
Juice of 3 lemons
Turmeric powder little

Procedure:

Wash and cut cauli flower into small pieces keep aside1hour to dry.
Add all other Ingredients, mix well . keep it aside for 2days. Mix well.
Serve with rice, upma etc.

Green Salad

2012-10-15T20:33:00.005-07:00

Ingredients

Carrot 1
Tomato 1
Raddish 1
Onion 1 (medium size)
Green chili 1
Lemon 1/4
Salt to taste
Pepper powder 1\4tsp

Procedure

Cut all vegetales into thin round pieces.
Arrange them in a plate.
Add lemon juice, salt and pepper powder.

Cracked Wheat Upma

2012-10-15T20:30:00.001-07:00

Ingredients

Cracked wheat 1 cup (heated in a dry pan for 5 minutes)
Potatoe 1(Cut into small pieces)
Onion ¼ cup(Chopped)
Chopped carrot,beans (option) 1cup (option)
green peas ½ cup
Water 2 cups
ghee (option) 1/2 tsp
Salt to taste

For Seasoning

Mustard seeds ½ tsp
Urad Dal 1 tsp
Channa Dal 1 tsp
Green chili 3 no.s
Curry leaves
oil 4 tsp

Procedure

Heat oil in a cooking vessel, seasoning with mustard, channa dal, urad dal, green chili, ginger pieces and curry leaves.

Add water and allow to boil, add onion pieces, vegetable pieces and salt, Mix well.

Cook until the vegetables becomes soft.

Then add the suji slowly stirring continuously (if you do not do this the suji will form lumps). Mix well.

Reduce heat to low and cook till the suji become soft. Put off the stove.

Serve with chatni or ketch up

Dondakaya Vullikaram – Tindora- Indian Ivy Gourd

2012-10-15T20:09:00.001-07:00

Onion big 1 cut in to slices
red chili 2
Ginger small piece chopped
garlic 1
Thindora 20 slit in to 4 half way
Salt to taste
Oil 3tbs

Procedure

Half grind onions, ginger, salt red chillie and garlic.
Cook thindora in cooker. ( 3 whistles). Remove from cooker.
Heat oil in a frying pan, add cooked thindora and salt. Mix well and fry thindora till become light brown.
Add grinded onion masala, mix well and again fry till the onion masala become little brown.
Serve with roti or rice

Nyvedhyams for Durga Pooja

2012-10-11T08:09:00.002-07:00

Chalimidi

Ingredients

Rice flour 2 cups
Sugar 1 cup
Ghee 1/2tsp

procedure

Take all ingredients in a bowl, mix well. Make a dough by adding litter water or milk (like puris dough).

Vadapappu

Soak 1/2 cup green gram dal in water. Remove from water after 30minutes, add little sugar or jaggery.

Panakam

Take cup of water, add little sugar or jaggery in it and mix well.

pesara pappu kattu (Green gram dal)

2012-10-08T19:36:00.000-07:00

Ingredients

Green gram dal 1 cup
Salt to taste
Turmeric Powder 1 pinch

For seasonings

Mustard seeds 1/ 4 tsp
Urad Dal 1/2 tsp
Bengal gram Dal 1 tsp
Red chili
Green chili 3 no.s
Curry leaves
Oil 3tsp
Garlic cloves 3
Ginger crushed small piece

Procedure

Take green gram dal, salt, turmeric powder and two cups of water in a pressure cooker.
Cook dal for 1 whistle.
Heat oil in a pan and seasoning with above ingredients.
Add cooked dal, mix well and cook for five minutes on low flame.
Serve with rice or roti.

Cauli Flower Pakodi

2012-09-20T17:00:00.000-07:00

Cauliflower 1 cut into small pieces
Onion medium size 1 cut into small pieces
Besan 2 cups
Garlic+ ginger+green chilli paste or 1 tsp
Red chilli powder 1/2 tsp
oil for deep fry
Aijwani (vamu) 1/2 tsp
Salt to taste
Baking Soda (option) 1 pinch

Procedure

Mix all ingredients in a bowl, make it into a thick batter by adding little water.
Heat oil in a frying pan and use your fingers to drop the batter in the heat oil to form small fitters on low flame. Deep fry till they turn golden brown.
Use a ladle to keep turning the fritters so that it cooks on all sides.
Serve onion pakod with tomato ketchup

Idli Upma

2012-09-20T16:41:00.001-07:00

Ingredients

Idlis 5
Small Onion 1 (cut into pieces )
salt to taste

For seasonings

Mustard seeds 1/ 4 tsp
Urad Dal 1/2 tsp
Bengal gram Dal 1 tsp
Red chili
Green chilli 3 no.s
Curry leaves
Oil 3tsp

Procedure

Take idlis in a bowl and maneavour with your fingers.
Heat oil in a pan, seasoning with above ingredients, add onion pieces fry till they become light golden brown. Add maneavour idli and salt mix well, fry for 5 minutes on low flame.

Vinayaka Chavithi Specials

2012-09-14T18:30:00.001-07:00

Instant undralla prasadam

Ingredients

Rice flour 2 cups
Sugar 1 cup
Ghee 1/2tsp

procedure

Take all ingredients in a bowl, mix well. Make a dough by adding litter water or milk (like puris dough). Divide the dough into small portions and roll them into round balls. Instant undrallu prasadam is ready for nyvedyam to Lord Ganesh.

Instant undrallu prasadam

Chena dal poornam

Bengal gram dal(Senga pappu)/chana dal- 1 1/2 cups
Sugar - 1 1/2 cups
Cardamom powder 1/2 spoon

poornam

Cook the Bengal gram dal in a pressure cooker till it become soft.
Drain the excess water. Mesh dal while it is hot (grind the whole mixture till it becomes smooth.) let the dal cool down for few minutes.
Add sugar and cardamom powder.
Transfer the poornam in a pan and cook on stove in very low medium heat it til the excess water in the poornam will evaporate.
This makes the poornam dry and easy to roll as round balls. Make equal round balls.

Coconut sweet

kobbari poornam

Kobbari poornam for stuffing

Grated coconut 2cups
Sugar 11/2cups
crushed cardamom

Heat thick bottom cooking bowl.
Add grated coconut, sugar and half cup of water, mix well.
Mix continuously in low flame and cook till the water in the mixture evaporates.
Make equal proportions and keep it aside.

Rice Four Dough

Picture 1

.Ridce flour dough

Rice flour 3 cups

Water 3 1/2cups ( 3+1/2)

Salt 1 pinch

Bring water to boil in a thick bottom vessel or nonstick vessel. Add salt and rice flour to the boiled water.
Cover with a lid and cook for five minutes on low flame.
Remove the lid and mix well.
Cook for it till the rice flour dough not sticking to our wet hands.
Remove from flame. Allow it to cool. Keep the dough in a wet cloth and press it with wet hands to become the dough smooth. (picture 1)
Devide the dough into equal proportions round balls. (with oil greased hands.. Cover a wet cloth on it.

Process of Jilledikayalu

Picture

1.Take a opened plastic cover put some oil on it. Take one ball of rice flour dough and spread it roundly

Picture 2

keep it in wet jilledukayala pressing machine,
put coconut sweet or chana dal poornam in the centre (picture2) and press it.(picture 3)

picture 3

picture 4

Remove the remaing rice flour dough(picute 4 ). Remove the jelledukaya from the machine carefully and keep it aside.Contenue the process (picutre 5 )

Pur 3 jilledikayalu on a wet cloth covered idli tray (Picture ) and cover jilledikayalu with remaining colth.

Put second tray in the same process. ( See above pictures ) on it

Jilliedukayaly steaming

Take 2to3 cups of water in a vessel and keep the jelledikayala stand in it and cook for 5 to10 minutes.
Remove them from the steamer carefully, allow to cool for 5 minutes, remove from the wet cloth carefully and place them in a plate. (picture 4). Repeat the process with rest of the jilledu kayalu.
Jilledikaya is ready to eat.

Small Glass shape Idli

If u have jack fruit leaves and do not know how to stich them, insert the leaves into glasses and make idli.

s:

Ingredients

Split black lentil (urad dal) 1 cup
Uppudu nooka (idli ravva ) 2 cups
Salt to taste
Small glasses 6

Procedure

Soak Urad dal (Black gram dal) in a bowl for 2 hours minimum.
Wash 2 to 3 times and soak Idli rava in a bowl separately
Grind the Black gram dal to a paste in a grinder.
Remove the paste into vessel.
Now squeeze and mix idli ravva into urad dal paste. Add salt and mix well.
Leave the paste to ferment overnight.
In the morning, pour the idli batter into the small wet glasses. (leave 1 inch gape).
Pour 2 cups of water in a pressure pan and put the glasses in water.Close the cooker with the lid.
Cook for about 10 to 15 minutes until the idlis are done.
Remove the glasses from the steam and allow it to cool. Remove idlis by using with wet knife.
Serve with chutney or sambar.

(Advantage: No need with the idli stand, can be prepared with the
pressure cooker or steel box with cover)

Pappu Pulusu or Pappu Charu

2012-09-13T19:09:00.000-07:00

Ingredients:

Red gram dal 1 cup (kandi pappu)
Lady fingers 4
Brinjal small
Onion small 6
Tamarind- 1 lemon size
Oil- 2tbs
Mustard seeds- 1 tbp.
Salt to taste,
Curry leaves
Coriander leaves
Jagerry 1tbp

Procedure

Cook toor dal in a pressure cooker. Cut all vegetables into small pieces.
Extract tamarind pulp using a cup of water.
Now heat oil in a thick bottom vessel add cumin and mustard seeds heat them till they splutter.
Add cooked dal and tamarind pulp, vegetable pieces,onions,salt,turmeric powder, jaggery, tomato pieces, mix well and cook until vegetable become soft ( add sufficient water).
Serve with rice.

Gongura a(Red sorrel leaves, Telugu: గోంగూర), or the Roselle Pulusu

2012-09-13T07:18:00.001-07:00

Ingredients

Gongura (Red sorrel leaves) 1bundle
Noolu Gunda( Sesame) 4 tbs (given below)
Turmeric powder
Salt to taste
Garlic cloves 4
Green chillis 2
Mustard seeds 1/2 tsp
Cumin seeds 1/4 tsp
Oil 1 tsp

Procedure:

Pick leaves from the stems of gongura and wash.
Cook it with 2 cups water for five minutes.
Drain water (If white gongura leaves are used, keep the drained water separately)
Grind the cooked gongura.
Heat oil in a cooking vessel and seasoning with garlic, cumin, mustard and green chillis
Add grinded gongura, salt and turmeric powder. Mix well and add 1 cup of water.
(If white gongura leaves are used, the water kept separately drained from the cooked gongura be used)
Cook for five minutes, add noolu gunda, mix well and remove from stove.
Serve with rice or roti.

Noolu Gunda( Sesame)

Ingredients:

Sesame : 1 cup
Red chillis : 3
Salt to taste

Procedure:

Take a dry pan and heat red chilli until the colour changes a little.
Add Sesame seeds and again fry till the sesame becomes brown.
Add salt and grind coursely in a mixi.
Serve with hot rice with ghee.

Roasted dalia split powder

2012-09-04T21:13:00.001-07:00

Ingredients:

Roasted dalia split 2cups
Red chillis 2
Cumin 1tsp
Salt to taste

Procedure:

heat red chilli in a dry pan until the colour changes a little.
Add roasted dalia and again fry till the seeds become brown. Add cumin seeds and mix well.
Keep it cool for 5 minutes.
Add salt and grind coursely in a mixi.
Serve with hot rice with ghee or oil.

Curry Powder

2012-09-04T21:05:00.001-07:00

Curry powder

ingredients

Chanadal/ 1 cup

Uraddal/ 1/4 cup
Coriandor 1 cup

Coconut (grated) 1 cup

Cum8in seeds 1/4 cup
Red chillies 6

Taste to salt

Preperation

Dry roast all the above ingredients except coconut in a pan.
Add coconut just before turning off the heat and stir well and let them cool.
Grind all the ingredients and make coarse powder.Instead of chilly powder you can use this powder/podi in many curries/kuralu/sabji.
Store this in a tite lid container and add it to your curries to improve its tatse.and flabvour for nice.

papad pakoda

2012-09-04T20:24:00.002-07:00

Ingredients:

Papad 4( Cut each into 4 pieces )
Besan 2 cups
Garlic+ ginger+green chilli paste or 1 tsp
Red chilli powder 1/2 tsp
oil for deep fry
Aijwani (vamu) 1/2 tsp
Salt to taste
Baking soda (option) 1pinch

Procedure

Cut each papad into 4 pieces.
Mix all ingredients in a bowl except papad and make a thick batter by adding little water
Heat oil in a deep frying pan.
Dip the papad pieces into the batter and deep fry on medium heat until golden brown.
Serve with sauce or chutney.

Black Eyed Peas Rice Ravva Upma

2012-08-14T17:17:00.001-07:00

Cooked black eyed peas

Black Eyed Peas

Ingredients

Rice Ravva 2 cups
cooked black eyed peas 1/2 cup
Water 5 cups
Salt to taste

For seasoning

Mustard seeds ½ spoon
Cumin seeds ¼ tsp
Green chili 4
Red chilli 2
Curry leaves
Oil 2tsp

Procedure

Heat oil in a cooking vessel, seasoning with above and add water.
When water starts boiling add rice ravva, cooked black eyed peas and salt. Mix well for 2 minutes.
Cover with a lid and cook on low flame till the ravva becomes soft.
Serve after 10 minutes.

Black Eyed Peas Fry ( jinugula thalimpu )

2012-08-13T20:56:00.000-07:00

Cooked black eyed peas

Ingredients:

Black Eyed Peas 2 cups
Salt to taste

For seasoning

Mustard seeds ½ spoon
Cumin seeds ¼ tsp
Green chili 4
Red chilli 2
Curry leaves
Oil 1tsp

Procedure

Cook black eyed peas in a pressure cooker by adding 4 glasses of water. (3 whistles ).
Remove from cooker and seasoning with above. Add salt and mix well.
Cook for 5minutes on low flame.
Serve with hot rice.

Brinjal, Black Eyed Peas Curry

2012-08-13T20:41:00.002-07:00

Ingredients:

Brinjal 1/4 kg. wash and cut into small pieces
Black Eyed Peas( jinugulu ) 1 cup
Salt to taste

For seasoning

Mustard seeds ½ spoon
Cumin seeds ¼ tsp
Green chili 4
Red chilli 2
Curry leaves
Oil 1 tsps
Garlic cloves 4

Procedure:

Take all ingredients (except salt ) in a pressure cooker (add 2 cups water) and cook for 2 whistles.
Remove from the pressure cooker. Mesh brinjal slightly.
Take oil in a cooking vessel and seasoning with mustard seeds, cumin seeds, red chillis,green chillis, curry leaves and garlic cloves.
Add the cooked curry with the seasoning, add salt and mix well, cook for 5 minutes on low flame.
Serve with hot rice.

Onion Pakoda

2012-08-11T16:48:00.000-07:00

Big sige Onionion 1 cut into small pieces
Besan 1 cup
Rice Flour (option) 1tsp
Garlic+ ginger+green chilli paste or 1 tsp
Red chilli powder 1/2 tsp
oil for frying
Aijwani (vamu) 1/2 tsp
Baking Soda (option) 1 pinch
Salt to taste

Procedure

Mix all ingredients in a bowl, make it into a thick batter by adding little water.
Heat oil in a frying pan and use your fingers to drop the batter in the heat oil to form small fitters on low flame. Deep fry till they turn golden brown.
Use a ladle to keep turning the fritters so that it cooks on all sides.
Serve onion pakod with tomato ketchup

Pane er Pakoda

2012-08-11T16:18:00.001-07:00

Ingredients:

Paneer 1lbs
Besan 2 cups
Garlic+ ginger+green chilli paste or 1 tsp
Red chilli powder 1/2 tsp
oil for deep fry
Aijwani (vamu) 1/2 tsp
Salt to taste
Baking soda (option) 1pinch

Procedure

Cut the paneer into 2inches length small rectangular pieces.
Mix all ingredients in a bowl except paneer and make a thick batter by adding little water
.Heat oil in a deep frying pan.
Cut paneer into half way and add a little green chutney or sauce. (option)
Dip the paneer pieces into the batter and deep fry on medium heat until golden brown.
Serve with sauce or chutney.

Raw banana ava mudda koora

2012-08-05T19:47:00.001-07:00

Raw banana mudda koora

Ingredients

Raw banana 1
Tamarind pulp 1/2 cup (add 2 cups of water )
Til seeds 2tsp
Mustard seeds 1tsp
Red chili 1
Onon 1
salt to taste
Cumin seeds 1/2tsp
Turmeric powder little
Oil 1 tsp

Procedure

Cook raw banana pieces in tamarind water (add turmeric powder and salt). in a cooking vessel.
Keep it to cool. Remove banana pieces from the tamarind water.
Grind mustard seeds, til seeds, red chili, salt and Onion into a rough paste by adding little water.(first take mustard seeds, til seeds and red chili in grinder jar and make it into powder then add onion pieces )
Heat oil in a thick bottom vessel, seasoning with cumin seeds and mustard seeds. Add grind-ed onion masala paste, fry it for 5 minutes in a low flame.
Remove half paste and add it to the tamarind water. Mix well
Mix cooked raw banana pieces to the remain half paste, add little water and salt. Mix well and cook it for 5 minutes. Serve the curry and tamarind water separately with rice.

Instant Prasadam ( Undrallu ) to Lord Ganesh for vinayaka chavithi

2012-08-05T19:07:00.000-07:00

Ingredients

Rice flour 2 cups
Sugar 1 cup
Ghee 1/2tsp

procedure

Take all ingredients in a bowl, mix well. Make a dough by adding litter water or milk (like puris dough). Divide the dough into small portions and roll them into round balls. Instant undrallu prasadam is ready for nyvedyam to Lord Ganesh.

Bengal gram dal Curry

2012-07-31T05:34:00.005-07:00

Ingredients

Bengal gram dal 1cup
Potato 1( peal and cut into pieces)
Onion 1(cut into pieces)

For seasoning:

Red chili 1
Mustard seeds 1 tsp
Cumin seeds 1/2 tsp
Green chillies 2
Oil 1 tsp
Garlic cloves 4-5

Procedure

Wash and soak Bengal gram dal in water for 5 minutes.
Cook dal in pressure cooker along with potatoes.(add 2 1/2 cups water) for 2 whistles.
Heat oil in a cooking vessel, seasoning with garlic cloves red chili, mustard seeds, cumin seeds and green chili, add onion and saute for 5 minutes.
Add cooked dal to the seasoning, add salt and mix well. Cook for 5 minutes.
Serve with rice or roti.

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Tamota Uppindi

2012-07-31T05:29:00.000-07:00

Rice flour 3 cups
Tamota 2
Salt to taste

Seasoning:

Red chili 1
Mustard seeds 1 tsp
Cumin seeds 1/2 tsp
Green chillies 2
Curry leaves
Oil 4 tsp

Procedure

Heat oil in a thick botton or in a non stick vessel, seasoniong with red chii, mustard seeds, cumin seeds, green chili and curry leaves.
Add 3 clups of water and salt. Heat it till the water boil.Add tamota pieces and cook for 5 minutes. Add rice flour and cover it with a lid for 5 minutes. Remove the lid and fry till the rice flour becomes dry. (10 minutes). Serve hot.