plantain leaf(Andhra Recipes)

Chocolate Gulab Jamoon

noreply@blogger.com (rekhas kitchen) — Mon, 17 Jun 2013 08:46:00 +0000

I am a big chocoholic I like to have chocolate any time and any form. Even I like my coffee with chocolate flavor some times. When Valli announced this chocolate theme for this month BM I just took this. Because it is my favorite ingredient and that is in to Indian means it is a fusion. I like to have chocolate in any form but not with chili and mint flavor some how I don't like those two flavors. Any way that is my choice.
This gulab jamoon recipe I have tried few times first time I tried with kova mixed with coco powder, that time they turned out little hard an lightly bitter. May be that time I fried for long time. Second time I tried it with only drinking chocolate but this time I didn't get the chocolate flavor means a very mild flavor. So this time I used both coco and drinking chocolate and stuffed the jamoon balls with milk chocolate pieces. And ohhh this is what a perfect chocolate gulab jamoon, I am just enjoying them. let's check the recipe...

INGREDIENTS:---

Gulab jamoon mix --- 1 pak 250 gms
Coco powder --- 2 tea sp
Drinking chocolate powder ---- 2 tea sp
Milk chocolate ---- 1 bar cut in to 1/4 inch cubes
Sugar ---- 300 gms
water for sugar syrup -- -1 and half cup
Oil for deep frying or ghee
METHOD:---
1. Take jamoon mix, coco powder, drinking chocolate powder in a mixing bowl add little water and make soft dough.
2. Take a small portion of this dough keep milk chocolate cube in the center cover and give it in to a ball shape.

3. Heat oil in a deep frying pan drop this chocolate stuffed ball in to oil keep the heat in to low flame and fry till light brown
4. In the mean while mix sugar and water bring to a full boil and make a syrup.
5. Now drop this fried chocolate balls in to hot syrup and set aside for 10 minutes
Serve hot with rabadi or firni..
If you want to make them more chocolaty then check this

INGREDIENTS:---

Melted milk chocolate ---- 1/2 cup
Julab jamoons ---- 10
tooth picks
Take one gulab jamoon with the help of a tooth pic and dip it in the melted chocolate, place the chocolate coated gulab jamoon on a paper cup and leave them in the fridge for at least half an hour.
Serve this with a scoop of ice cream...
This is my first post for Blogging Marathon 29th edition under Indian Fusion With Chocolate theme let's check other BM members recipes here

Dapka Kadi

noreply@blogger.com (rekhas kitchen) — Sat, 15 Jun 2013 17:59:00 +0000

I hate lizards and flies, at the movement I saw them I will be behind them and will send out of my house. When I finish my kadi and set my bowl to take pictures, two flies came in to my house. I was very busy for one hour in sending them out, finely I am tired but I couldn't send those two flies out. But those are hidden some were in the house, At the movement I started taking pictures one came in front of my camera lance and one on my hand. Now tell me how can I take pictures, again started running behind those flies finely I send them out after one hour, then took my pictures peacefully.
For this month Indian Cooking challenge Valli has chosen this delicious dish called Dapka kadi grom Gujarathi cuisine. This is almost like panjabi kadi but with little sweet taste. But that sweet taste is a highlight for this kadi and totally different from South Indian morkozhalambu. For kadi pakodi we make pakodis with chick pea flour. In this recipe we use split moong dal batter to make dapkas. Thanks for the recipe Valli and vaishali
INGREDIENTS FOR KADI:--
Curd --- 2 cups
Besan(chick pea flour) ---- 5 tab sp
Ginger green chilli paste -- 1 tea sp
Curry leaves --- 6
Sugar --- 3 tab sp
Salt to taste
Ghee --- 2 tea sp
Cumin seeds --- 1/2 tea sp
Mustard seeds -- 1/2 te asp
Dry red chillies --- 2
INGREDIENTS FOR DAPKA:--
Moong dal (split yellow gram) --- 1 cup
Oil ---- 1 tab sp
Ginger and green chilli paste --- 1 tea sp
Sugar ---- 1/2 tea sp
Soda bi carb --- a pinch
Salt to taste
METHOD FOR DAPKAS (MOONG DAL DUMPLINGS)
1. Soak mung dal in enough warm water for 4 hours, after 4 hours drain water and blend moond dal in to a fine past in a blender or mixee.
2. Transfer the dal mixture in to bowl add ginger and green chilli paste, salt to taste, sugar, sodabi carb mix well and set a side.
METHOD FOR KADI :---
1. Take besan in a mixing bowl add curd little by little and whisk well.
2. Add 4 cups of water to curd and besan mixture, whisk well to avoid lumps.
3. Add ginger green chilli paste, sugar, salt to taste, mix well and cook in heavy bottom pan on a medium heat, stir in between and cook till it starts boiling.
4. Heat ghee in a small fry pan add mustard seeds let them popup then add cumin seeds, when the cumin seeds crackle add curry leaves and red chillies, add this tempering to kadi mix well and cook for 5 more minutes on a low heat.
5. Just before serving again bring the kadi to boil and take a little moond dal batter with your fingertips and form in to small dumplings and drop slowly in the boiling kadi.^
6. Keep the heat in low flame and drop all the moong dal batter dumplings in to boiling kadi and wait for five minutes or till dapkas starts floating on the top of the kadi.
Garnish with coriander leaves and serve hot with rotla. I didn't made rotlas but we enjoyed this with roti and rice.
While adding Dapkas to kadi first drop one dapka and wait for it to float to top and then continue with the rest of the batter.
I that didn't come up then your batter is too thin, add little besan to dapka batter and try again.

Mango Salsa With Cilantro

noreply@blogger.com (rekhas kitchen) — Wed, 12 Jun 2013 18:52:00 +0000

This is my final recipe for this week BM. I am cooking from my cooking book collection and my combination for to day is mango and greens. greens I used in this recipe is fresh coriander leaves(cilantro) and spring onion greens. This salsa is a best combination with tortila chips, taco chips. I have adopted this recipe from the book Delicious dips by Diane Morgan in this book you can find some delicious dips (I have tried a few of the they came out so well) and also with few salsa recipes. pick a sweet mango means totapuri mango is best for this. means mango should not be too sour that should be sweet but not ripe. Instead of jalapeno chilli you can use any Indian variate chilli but jalapeno s will give a wonderful flavor. let's check how to make this salsa.
INGREDIENTS:--
Mangoes   ---- 2 cut in to small pieces
Onion   ---- 1 medium cut in to small pieces
Spring onions ---- 4 chopped
Tomatoes   ----- 2 cored and cut in to small pieces like mango pieces
Jalapeno chilli --- 1 minced, I used caned if you want use caned the take 6 pieces and chop them
Fresh cilantro leaves (coriander leaves) --- 1 cup finely chopped
Lemon juice ---- 1 tab sp
Olive oil ---- 2 tab sp
Salt ---- 1/2 tea sp, check and adjust before you serve


METHOD:--
1. I a mixing bowl take mango, onion, tomato, jalapeno chilli, spring onion pieces and chopped cilantro mix and set a side.
2. I a other bowl take lemon juice, olive oil and salt mix well to dissolve salt, and then pour over this to mango mixture stir gently to combine.
3. Transfer the mango salsa in to serving dish, cover and set a side for 1 hour and serve.
serve with Tortilla chips or with bread, sprinkle some olive oil on the bread and serve with this salsa.
This is my third post for Blogging Marathon 29th edition under Cooking From A Book let's check other BM members recipes here.

Doodhi Paneer Ka Sukha Salan

noreply@blogger.com (rekhas kitchen) — Tue, 11 Jun 2013 10:39:00 +0000

To day I am going to share one more Hyderabadi delicacy from the same book Royal Hyderabadi Cooking by Master chef Sanjeev Kapoor and Chef Harpal Singh Sokhi. The recipe is Doodhi Paneer ka Sukha Salan. In Hyderabadi cuisine These Salans have their special place with the flavors of their own ingredients.Main ingredient for this salan is the masala paste which is made by typical Hyderabad flavors like Dry coconut, peanuts, sesame seeds and tamarind pulp. This masala is a star for Salan, Salan is normally made with vegetables like Mirchi (big green chillies like Banana peppers) and also a combination of ridge gourd and lamb, karele ka salan and many more like this. Actualy Salan is a gravy based side dish for biriyani or with any Indian bread. Today I am going to share salan recipe with a unique combination that is Bottle gourd and Paneer and this is my choice of combination for second day BM post under cooking from a book theme. So let's check the recipe....
INGREDIENTS:--
Bottle gourd --- 1 peal and cut in to 3/4 inch cubes
Paneer    ----   200 gms cut in to cubes
Grated dry coconut ---- 2 tab sp
Peanuts ----- 1 tab sp
Sesame seeds --- 1 tea sp
Tamarind -- 1 golfball size ball
Oil    ---- 4 tab sp
Oil for deep frying the onions and panneer
Onion   ---- 1 medium sliced.
FOR SEASONING:--
Cumin seeds   --- 1/4 tea sp
Fenugreek seeds   ---1/4 tea sp
Fennel seeds ---- 1/4 tea sp
Onion seeds (kalonji) --- 1/4 tea sp
Mustard seeds ---- 1/4 tea sp
Curry leaves --- 8 leaves
Ginger garlic paste --- 2 tea sp
Green chilies --- 4 chopped
Coriander powder --- 1 tea sp
Roasted cumin powder --- 1/2 tea sp
Turmeric powder   --- 1/4 tea sp
Red chilli powder ---- 1/2 tea sp
Garam masala powder ----   1/2 tea sp
Salt to taste
Fresh coriander leaves ---- 1 tab sp chopped



METHOD:---
1.Dry roast the coconut, peanuts,sesame seeds, cool and grind in to fine paste with little water and set a side.
2. Soak tamarind in warm water for 15 minutes and squeeze the pulp with little water strain and set a side.
3. Heat oil in a pan and fry sliced onions till golden brown and crisp remove and set a side then fry paneer pieces for a while remove and set a side.
4. Heat four tab sp oil in a pan add cumin seeds, mustard seeds, fennel seeds, kalonji, fenugreek seeds when they began to splutter add curry leaves, ginger garlic paste and saute till raw smell disappear.
5. Now add the copped green chillies and bottle gourd pieces, salt to taste give a good stir cover and Cook for 15 minutes in a low heat, stir in between.
6. Add coriander powder, turmeric powder, red chilli powder, cumin powder stir for four minutes.
7. Add fried onions, stir fry for few minutes then add peanut and dry coconut paste, tamarind pulp give a good stir and cook till the oil separates
8. Stir fry well to coat the masala all over the pieces, add garam masala powder, chopped coriander leaves again give good stir.
Remove from the stove and serve hot with roti or rice.
This is my second post for Blogging Marathon 29th edition under Cooking From A Book let's check other BM members recipes here.

Char Dal Ka Dalcha

noreply@blogger.com (rekhas kitchen) — Mon, 10 Jun 2013 14:54:00 +0000

Char Dal Ka Dalcha a small variation of typical Hyderabadi Kaddu ka Dalcha. A traditional Dalcha is normally made with channadal and kaddu(sorakaya, bottle gourd) or with lamb. Using Kaddu is a vegetarian version, a very good combination with Bagara annam. This is my second week in BM 29 and I have chosen Cooking from a book as my theme for this week. Under this theme I am going to cook two traditional Hyderabadi recipes, which are very popular in Hyderabadi cuisine. These two recipe are from Royal Hyderabadi Cooking written by Master chef Sanjeev Kapoor and chef Harpal Sing Sokhi. This wonderful book includes some delicious Hyderabadi non-vegetarian and vegetarian dishes, some sweets from the royal cuisine.
For this theme Valli has given few ingredients and we have to pair them and cook so today my combination of ingredients are Channa dal and toover dal. Here is the recipe for delicious Char Dal Ka Dalcha....


INGREDIENTS:--

Channa dal ( bengal gram. spllit chick peas) ---   1/4 cup

Masoor dal (split red lentils) ----   2 tab sp

Toovar dal ( pigeon peas, kandi pappu) --- 1/4 cup

Moong dal (split green gram, pesarapappu)   -- 2 tab sp

Turmeric powder --- 1/2 tea sp

Red chilli powder --- 1 tea sp

Tamarind -- golf bal size

Onion --- 1 big sliced

Ginger paste --- 2 tea sp

Green chillies --- 5 slit

Bottle gourd --- 1 medium size peal and cut in to one inch cubes

FOR SEASONING:----

Pure ghee --- 2 tab sp

Cumin seeds --- 1 tea sp

Dry red chillies   --- 3 broken

Curry leaves --- 15 leaves

Garlic cloves --- 6 chopped.

METHOD:---

1.Soak all the dals in enough water for half an hour, after half an hour add turmeric, red chilli powder and 3 cups of water, pressure cook for three whistles. You can cook in a open pan till dal s are completely cooked.

2. Soak tamarind in warm water for ten minuets and squeeze out the pulp with one cup of water, strain and set a side.

3. Now heat oil in a pan add onion slices and fry till golden then add slit chillies, ginger paste saute for few seconds.

4. Add bottle gourd pieces fry for a while then add cooked dals, salt to taste, cover and cook for ten minutes or till bottle gourd is tender.

5. After that add tamarind pulp and 1/2 cup water cover and cook in medium heat for five minutes stir in between the reduce the heat to low and cook for five more minutes.

6. Now heat ghee in a fry pan add cumin seeds when they starts changing the color add broken dry red chillies, chopped garlic cloves fry till garlic turns light golden add curry leaves fry for a while and add this seasoning to Dalcha cover the dalcha pan with a lid immediately to trap the flavors.

Serve hot with plain rice or Bara chaval or with Hyderabadi chicken biriyani.

This is my first post for Blogging Marathon 29th edition under  Cooking From A Book let's check other BM members recipes here.

Koora Podi

noreply@blogger.com (rekhas kitchen) — Wed, 05 Jun 2013 17:57:00 +0000

I like my spice powders freshly ground, like sambar powder, rasam powder and some other spices powder like this koora podi. when you add this freshly ground spice powder to your curry that gives a special aroma to your curry. When you make them in large quantity, they will stay for long time but the flavor will disappear. Yes when make and store it for long it helps to cook your food fast but freshly ground masala s makes a Lot's of difference. This koorapodi is one among them.
This koora podi you can use for Vankaya pulusu and vankaya podi koora, and raw plantain stir fry, cluster beans pulusu and also for some kootus. If you like to add this podi to kootus the add a piece of dry coconut when grinding. So let's check the recipe.

INGREDIENTS:---

Chana dal ---   1/2 cup
Urad dal --- 1/4 cup
Cumin seeds --- 1 tab sp
Coriander seeds   --- 1 tab sp
fenugreek seeds --- 10 seeds
Garlic cloves ---   6


METHOD :----
1. In a frying pan dry roast channa dal in a low heat till it turns in to nice golden color, Remove from heat and set a side.
2. Now add urad dal and fry til golden in a low heat and add this to channa dal
3. Add coriander seed to the same pan and fry till nice aroma comes out.
Then add cumin seed to coriander seed and fry for a while, remove both the seeds from pan and add to channa dal and urad dal.
4. Now add dry red chillies to the same pan and fry for few seconds remove and add to dal and coriander seeds mixture. Set a side to cool.
5. Grind all this fried ingredients in to a coarse powder.
6. Add garlic cloves to this spice powder and run the blender for a second.
Remove from the blender jar and store it in a airtight container.
This spice powder you can use for Vankaya pulusu (brinjal tamarind curry) or cluster beans tamarind gravy, ( Goruchikkudu kaya pulusu) even for brinjal stir fry.
This is my Third post for Blogging Marathon 29th edition under  Spice Powders theme let's check other BM members recipes here.

Sarina Podi (Menasina Podi, Rasam powder)

noreply@blogger.com (rekhas kitchen) — Tue, 04 Jun 2013 13:29:00 +0000

Sarina Podi aka Karnataka style rasam powder. This spice powder is must in Karnataka cuisine. This basic spice powder is used in many other dishes like Bele saru, Avarekai Sambar, Rasam, Gojju also in palyas and many more recipes. If you have this Sarina podi in your kitchen, you get the perfect aroma of Karnataka cuisine.
                                                  Again here also each family had their own recipes for this spice powder. In some recipes they use only one variety dry red chillies, in some recipes they use two types of dry red chillies one for spice and the other variety for color. For color you can use bedage menasinakai or Kashmiri dry red chillies. Next important ingredient in this recipe is coriander seeds. Most of the recipes they use equal amount of coriander seeds and dry red chillis. But I like to use little less amount of coriander seeds, because I like my sarinapodi really spicy. So this is totally depends on your taste, let's check the recipe.....
INGREDIENTS:--
Dry red chillies --- 40 (spicy chillies)
Dry red chillies ---- 20(bedage or kashmiri)
Coriander seeds --- 100 gms
Cumin seeds   ---- 50 gms
Fenugreek seeds   --- 20 gms
Black pepper ---   20 gms
Mustard seeds   --- 20 gms
Turmeric powder   --- 1 tea sp
Asafotida   ----- 1/2 tea sp
Curry leaves   ---- 1 cup nearly 25 leaves
Oil    -----   50 ml
METHOD:----
1. Heat one tea sp oil in a pan add coriander and fry till you get nice aroma remove and set a side.
2. Heat one tab sp oil in the same pan add both dry red chillies fry for a while remove from heat and set a side.
3. Add few drops oil and fry cumin seeds, mustard seeds, black pepper, fenugreek seeds one by one by adding few drops oil each time till they turn light brown remove from heat and add them to coriander seeds.
4. Finely fry curry leaves for a second remove and add to coriander seeds and let them cool.
5. Grind all these fried ingredients with turmeric powder and asafoetida in to a fine powder.
let it sit for a while and store it in a air tight container, This will stay fresh for three months.
This is my second post for Blogging Marathon 29th edition under Spice Powders For Cooking theme let's check other BM members recipes here

Masala Karam

noreply@blogger.com (rekhas kitchen) — Sun, 02 Jun 2013 19:14:00 +0000

Masala Karam is a type of spice powder what we use to make curries highly aromatic. Normally we use plain red chili powder to make curries spicy. Instead of using only red chilli powder you can use this masala karam in any curry. As usual this recipe is from my mother, She used to grind whole dry red chillies yearly once in a large quantity and then mix this masala in small amounts to keep the masala karam flavor fresh. If you want to grind other ingredients with dry red chillies , then fry the other ingredients and mix with dry red chillies and grind it in a flour mill. Amma use to do this for my sister but some how I don't like that idea. I always like freshly ground masalas in my cooking so I make this in small amounts for every two months. There are a couple of recipes for this masala karam, each family had their own recipe with a small difference of using ingredients. If you want to make it in a large amount then here is the recipe.
INGREDIENTS: ----
Dry red chilies --- 1 kg
Coriander seeds ---- 250 gms
Cumin seeds --- 50 gms
Fenugreek seeds --- 10 gms
Garlic cloves ---- 100 gms
Salt --- 50 gms
METHOD:----
1. Remove the stem fro dry red chillies and sun dry for a day.
2. Dry roast all other ingredients one by one exept salt,on a low heat in a fry pan till you get a nice aroma.
3. Add all fried ingredients to dry red chillies and grind in to a fine powder in a flour mill.
4. Add salt to this masala karam mix well.
5. Store this masala karam in a air tight container.

FOR SMALL AMOUNT:--

INGREDIENTS:--
Red chilli powder   ---- 2 cups
Coriander seeds ---- 1/2 cup
Cumin seeds   --- 1 tab sp
Fenugreek seeds --- 1/2 tea sp
Garlic cloves --- 1 bulb
Salt ---- 1 tab sp
METHOD:--
1. dry roast coriander seeds, cumin seeds and fenugreek seeds one by one in a low heat, till nice aroma comes out.
2. Remove from heat and let it cool and grind in to a fine powder in a blender or mixee.
3. Now add garlic cloves to the masala and grind for a while.
4. Add this masala mixture to red chilli powderand salt mix well to combine every thing well.
Store this masala karam in a air tight container.
You can increase and decrease the amount of coriander seeds according to your taste.
This is my first post for Blogging Marathon 29th edition under  Spice Powders For Cooking theme let's check other BM members recipes here

How To Freeze Fresh Peas

noreply@blogger.com (rekhas kitchen) — Tue, 23 Apr 2013 19:00:00 +0000

How many of you like to have peas pulao for any time. I like to have peas pulao but not with dried green peas. But we don't get fresh peas throughout the year, Some times we get them but the price will be expensive. So try to buy fresh peas in the season and freeze them and store in the freezer like this they will stay for long time (one year for sure). Easy to use and much cheaper and better the ready to use frozen peas what we get in the market. I brought some five kgs of fresh peas, when they are in season and in better price, done the process and store them in the freezer. So that I can use when ever I want, In this process they retain their sweet taste and tender texture and very easy to cook . So lets check how I store my fresh peas for year..

METHOD:--

1. Peel and take the green peas in a bowl, wash green peas in cold running water and set a side.

2. Take a big pan and fill 3/4 pan with water and heat the water till boiling stage means bring to a full boil.

3. Now pour the green peas in to the hot boiling water and leave it like that for 2 minutes then switch off the heat

4. By that time you can see the green peas rising to the top.

5. Keep one more bowl of water with ice ready (take a bowl of water and add some ice cubes in to that and keep it ready) so that water should be ice cold.

6.Strain green peas from hot water and immediately pour them in to ice cold water. So that cooking process will stop and the bright green color of the peas will retain.

7. After few seconds take out the green peas from ice cold water and spread them on a kitchen towel.

8. Pat dry the processed fresh green peas on a kitchen towel for few hours. Make sure that there is no moisture on the green peas.

9. Now transfer the green peas in to a zip lock bag and store it in the freezer.
You can do the same process with fresh pigeon peas, green chick peas, and fresh field beans.
You can see one more packet in the above picture that is fresh pigeon peas which I brought from Ahmadabad and some green chick peas also I brought from there that also processed and gone in to the freezer.
This is my first post for Blogging Marathon 27th edition under Crafts/ Misc theme let's check other BM members recipes here

Ice Cream Soda

noreply@blogger.com (rekhas kitchen) — Fri, 19 Apr 2013 19:00:00 +0000

Almost a five years back I tasted this drink in restaurant in Bangaluru. I was surprised at that time because I didn't even imagine to mix ice cream with a carbonated drink!. And I just fell in love with the taste of that drink. I googled a lot for the recipe and finely find the recipe. It is very simple but my very favorite and also perfect drink for a hot day. In Australia this is well known as Spider drink and in some other regions this is known as Float or coke float names are different for the same drink.
This drink is made with any flavored syrup with carbonated water (soda) and one or two scoops of ice cream. Or you can use plain soda water with chocolate ice cream or any other flavor ice cream of your choice. One more variation is chocolate syrup, plain soda with a vanilla ice cream. The variations list will be going on like this but all of them are my favorites. Use only tall glasses to make this drink because the foam rises to top of the glass. Let's check how to make my choice of drink and I like to call this Ice Cream Soda. yummm.......

INGREDIENTS:---

Ice cream ----- 2 scoops or you can add how many scoops you want. But if you add more ice cream the drink will become more creamy. I like my drink with 2 scoops of ice cream so go with your choice.
Carbonated drink (any flavor or you can use a tab sp of any syrup with plain soda)
Tall glass and a straw.
METHOD:---
1. Take a scoop of ice cream in a tall glass.
2. Pour carbonated drink over the ice cream till foam rises to the top of the glass and top with the second scoop of ice cream. Wait for a while and enjoy the drink.
I can not wait going to have it now....:)
This is my fifth recipe for Blogging Marathon 27th edition under Seasonal recipes theme let's check other BM members recipes here

Potlakaya Perugu Pachadi (Snake Gourd raita)

noreply@blogger.com (rekhas kitchen) — Thu, 18 Apr 2013 19:00:00 +0000

Summer special vegetables means we only think about Mangoes and cucumbers. But there is one more summer special vegetable that is Snake Gourd. Yes Snake gourd is a seasonal vegetable which we get them in Summer. I am not sure about North India but we get this seasonal vegetable in south India and we use a lot in out South Indian cuisines.
                                                                          Snake Gourd is a tropical and seasonal vegetable, belongs to cucumber family. Snake Gourd is believed to have several medicinal values and high in water content and also it gives a cooling effect to body. This vegetable is very low in calories but have a very good content of iron, calcium, phosphorus, riboflavin. This fiber rich vegetable keeps your digestive system healthy and helps in weight management. So here is a recipe with this healthy vegetable in typical Andhra style..:)
INGREDIENTS:--
Snake gourd pieces   --- 1 cup
Ginger green chilli paste   --- 1 tabsp (you can adjust this according to your taste)
Turmeric powder --- 1/4 tea sp
Salt to taste
Curd --- 1 and half cup
Oil   --- 1 tea sp
Mustard seeds --- 1/4 tea sp
Dry red chillies --- 2 broken
Cumin seeds ---- 1/2 tea sp
Curry leaves ---- one spring
Asafoetida   --- a pinch
Urad dal ---- 1 tea sp


METHOD:---
1. Take snake gourd pieced in a pan add turmeric powder, salt and half cup water and cook in a medium heat till Snake gourd pieces are tender. Take care that snake gourd pieces are not over cooked. If they are over cooked they become mashy when do the next step.
2. Remove from heat and let the cool, the squeeze lightly to remove the extra water from the snake gourd pieces and set a side
3. Now blend curd till smooth and add ginger and green chili paste mix well.
4. Add cooked snake gourd pieces, check and adjust the salt mix well to combine every thing and set aside.
Now heat oil in a pan add mustard seeds let them crackle then add urad dal, cumin seeds, broken dry red chillies, asafoetida, curry leaves fry for a while and ass this seasoning to curd and snake gourd mixture mix well.
Serve with rice, roti or puri.
This is my fourth recipe for Blogging Marathon 27th edition under Seasonal recipes theme let's check other BM members recipes here

Mutter masala -- Green peas masala

noreply@blogger.com (rekhas kitchen) — Wed, 17 Apr 2013 19:00:00 +0000

Green peas or Mutter or Pachi batani these three names goes to one vegetable. Which is a very favorite in all over India. In India we get this beautiful green pearls only for few months. So Ibuy the green peas in bulk in the winter andfreeze them for a year. Because fresh peas gives a different flavor to the dish then dried peas. I try to make more recipes with fresh green peas during the season. fresh green peas are rich in fiber, protein, minerals, vitamins and low in calories. So let's check a recipe with this seasonal vegetable..
INGREDIENTS:----
Green peas   --- 2 cups
Onion ---- 1 big finely chopped
Chana masala powder   ----   1 and half tea sp
Red chilli powder ---   3/4 tea sp
Sugar   ----   1/2 tea sp
Kasuri methi --- 1 tea sp
Salt to taste
Turmeric powder --- 1/4 tea sp
Finely chopped coriander leaves   --- 1 tab sp
TO SAUTE AND GRIND:--
Tomatoes ---- 4 medium
Onion   ----- 2 medium
Ginger -- 1/2 inch piece
Garlic --- 8 cloves
Green chillies ---- 2
Oil   ---- 1 tea sp
Heat oil in apan add onion pieces and fry till they turn in to light brown color then add tomato pieces.
Fry tomato pieces till mashy then add green chilli pieces, ginger and garlic give a good stir and switch off the heat and let it cool.
Grind thid fried ingredients in to a smooth paste and set aside.
FOR PASTE 2:--
Cashew nuts --- 8
Curd   --- 2 tabs p
Grind cashew nut with curd in to asmooth paste and set a side.
FOR TEMPERING:---
Cloves ---- 2
Cinamon   ----- 1/2 inch piece
Cumin seeds ----   1 tea sp
Oil   ----   1 tab sp
Butter   --- 1 tab sp (optional)
METHOD:--
1. Heat oil and butter in a pan add cloves, cinamon, cuminseeds, fry for a while, then add the tomato and onion paste.
2. Add red chilli powder, turmeric powder, green peas and half cup water and cook in medium heat till the gravy leaves the oil from the sides.
This will take 10 minutes in a medium heat.
3. Now add sugar, kasuri methi, cashew nut and curd paste, salt to taste mix well and cook in a low heat for 5 more minutes, now if required add a 1/4 cup of water.
4. Sprinkle channa masala on top mix well to combine cover and leave for 2 minutes on low heat and switch off the heat.
Garnish with chopped coriander leaves and serve hot with roti or rice and this will go very well with dosa also as a side dish.
This is my third recipe for Blogging Marathon 27th edition under Seasonal recipes theme let's check other BM members recipes here

Palak Paneer

noreply@blogger.com (rekhas kitchen) — Tue, 16 Apr 2013 19:00:00 +0000

Palak (Indian Spinach) is one of the favorite leafy vegetable in North India. I south India few years back only we introduced to palak and paneer. A creamy, rich green gravy with delicious white paneer cubes looks very appetising. Now we start getting fresh palak in the market. My mother always says that do not buy green leafy vegetables in the rainy season. So we used to wait for the season for green leafy vegetables like gongura, palakura(palak), chukkakura and other green leafy vegetables. Normally we in Andhra pradesh use palak to make dal and stir fry. This Palak paneer we adopted from Punjabi cuisine and now This become a favorite and also famous dish so let's check how I made this popular dish..
INGREDIENTS:---
Palak (spinach)   ---- 2 bunches
Paneer (Indian cottage cheese) ---  100 gms cut in to 1/2 inch cubes
Onions --- 3/4 cup finely chopped
Garlic --- 5 cloves
Ginger --- 1 inch piece
Green chillies ---- 3 cut in to small pieces
Tomato puree ---- 3/4 cup
Turmeric powder ---- 1/4 tea sp
Kasuri methi --- 1/4 tea sp
Salt to taste
Garam masala --- 1 teasp
Oil --- 1 tab sp
Butter -- 1tabsp
Fresh cream --- 2 tab sp


METHOD:--
1. Remove stems and wash spinach thoroughly in running water.
2. Blanch spinach in salted water for two minutes, refresh in chilled water. Squeeze out the extra water.
3. Add green chillies, garlic cloves, ginger pieces to blanched spinach and make a puree.
4. Heat oil in a pan and fry paneer pieces till they turn in to light pink color remove and set aside.
5. Add cumin seeds to the same oil, add chopped onions and fry till translucent, add turmeric powder stir for a while.
6. Now add spinach puree, butter give a good stir and cook in a very low heat till oil leaves from the sides.
7. Add tomato puree and half cup water and mix well to combine every thing and cook in medium heat till the gravy leaves oil from the sides.
8. Add salt to taste, garam masala, kasuri methi, paneer cubes mix gently and keep the flame in low, cook for five more minutes. Add fresh cream mix gently and remove from heat.
Serve hot with roti or rice.
This is my second recipe for Blogging Marathon 27th edition under Seasonal recipes theme let's check other BM members recipes here

Lemon Squash

noreply@blogger.com (rekhas kitchen) — Mon, 15 Apr 2013 18:30:00 +0000

Lemon Squash This recipe is from my Amma. I use a lot of lemon in my daily cooking in fact I start my day with lemon juice with hot water and honey. In summer lemon juice makes your body very refreshing and it gives a cooling effect to your body. Mix a tabsp of lemon juice with buttermilk with salt and jeera powder, this improves digestion and keep your body cool. Other then lemon pickle Amma used to make this lemon squash in every season and she used to give different flavors every time, some times she used to add grape essence to lemon squash to give the squash a different color and flavor. No need of adding artificial flavors and chemicals, so lets check this flavorfull and refreshing squash..

INGREDIENTS:---

Lemon juice   ---- 2 cups
Sugar   ----- 4 cups
Water   ---- 1 cup
Lemon yellow color   --- 1/4 tea sp (optional)
Lemon essence ---   1 tea sp
A pinch of salt
You can add 2 tab sp of ginger juice to this syrup to make it ginger lemon squash or you can add few mint leaves to give it a mint flavor choice is yours..
METHOD:---
1. Heat sugar and water in a pan and make syrup with single thread consistency.
2. Remove from heat and let it cool.
3. Add all other ingredients mix to dissolve every thing well.
4. Pour in to sterilised bottles.
5. To serve take a tab sp in to glass add water and ice cubes mix well and serve chilled.
Instead of lemon juice can make this squash with orange juice, mango juice and pineapple juice.
Only thing while you using other juices add a tab sp of lemon juice or citric acid.
This will stay for 6 months to one year.
This is my first recipe for Blogging Marathon 27th edition under seasonal recipes theme let's check other BM members recipes here

Kachori and Aloo Ki Tari (Banarasi Style)

noreply@blogger.com (rekhas kitchen) — Sun, 14 Apr 2013 19:00:00 +0000

Varanasi a peaceful and holy city and one of my most favorite place in India. I have been there for few times and I just fell in love fifth the city.Don't go with the crowd that you will see in the midday or in the evenings. If you want to see the real beauty and peace of the city then go by walk in the old city like near Sri Vishwanath temple and on the ghats road. Take a boat trip in the holy river Ganga in the early morning (between 5:30 to 7:00 A.M). While Coming back from boat trip from Dasaswamedh ghat. You can find some Chai walas (tea wanders) which they serve tea in mutkis (a small earthenware pot). After that we can find some food joints where we can get hot Kachories with steaming aloo tari. Actually this kachories are our all time favorite puris but some times they stuffed them with urad dal filling. I had this kachories with aloo tari in a marriage breakfast menu in U.P., what this kachori wala sell for breakfast is without stuffed, they are just like our puris. But they are so flaky and just melt in mouth, so this is a traditional breakfast from U.P(specially Varanasi). In marriage breakfast menu they serve this kachoris with Aloo tari and gulabjamoon or khoye ki burfi or jelabi.
So here is the recipe for traditional breakfast from Varanasi Kachori and Aloo ki Tari..
INGREDIENTS:--
Potatoes --- 4 medium (boiled and peele the skin and cut in to cubes)
Turmeric powder --- 1/2 tea sp
Redchilli powder ---- 1 tea sp
Cumin seeds --- 1 tea sp
Salt to taste
Oil   --- 1 tab sp
FOR PUREE:---
Onions --- 2 medium cut in to cubes
Garlic   ---- 4 cloves
Tomatoes --- 2 big cut in to cubes
Ginger   ---- 1/2 inch piece peeled and cut in to small pieces.
METHOD:--
1. Grind all a above ingredients which has given for paste in to a smooth paste and set aside.
2. Heat oil in a pan add cumin seed, let them crackle, then add turmeric powder, red chilli powder ( keep the flame in low) stir once and add the onion and tomato puree.
3. Cook for five minutes in a low heat then add salt to taste mix well and cook for two more minutes.
4. Now add potato cubes and two cups of water mix well and check the seasoning and adjust, cover and cook in low heat for 15 minutes.
Remove from heat and serve hot with kachori (puri).


INGREDIENTS FOR KACHORI (BANARASI STYLE):---
Maida ---- 1 cup (you can use wheat flour also)
A pinch of salt
Ghee --- 1tab sp
Oil for deep frying
METHOD:--
1. Mix maida and ghee in a bowl and rub between your palms this should look like bread crumbs then add water and make a soft dough and leave it for 10-30mins.
2. Make small balls from the dough and make small puries.
3. Now heat oil in a deep frying pan and drop kachories one by one slowly in to the hot oil,Fry kachories till golden.
Serve hot with Aloo ki Tari.
This is my seventh recipe for Blogging Marathon 27th edition under Traditional recipes theme let's check other BM members recipes here

Ghughra

noreply@blogger.com (rekhas kitchen) — Fri, 12 Apr 2013 19:00:00 +0000

Ghughra a very traditional snack from Gujarati cuisine. I have tasted this wonderful snack when we visited Ahmadabad for our 25 th BM meet(hope you all remember this Valli and others). Vaishali arranged a traditional Gujarati thali lunch for us, in that thali they served this Ghughra's. Before that I didn't even think that one can make Ghughras with a savory filling. Ghughras are just like our gujiya or kajjikayalu but with savory filling. I know only the sweet coconut filling. That day every body was bussy with taking pictures of the wonderful thali and I was just enjoying the food and guessing what ingredients they use for this ghughras specially. Then googled for the recipe and stuck with Tarala dalal's recipe. But I have to tell a big thanks to Vaishali for introducing all this wonderful Gujarati recipes. I used fresh green peas for filling you can you any other fresh beans or like fresh toor in the season.
Recipe from Tarala dalal
INGREDIENTS:---
Flour (all purpose flour, maida) --- 2 cups
Ghee   ---- 1 tab sp
Asafoetida   ---- 1/4 tea sp (optional)
Salt to taste
water for kneading
FOR STUFFING:---
Fresh green peas --- 2 cups coarsely crushed
Oil ---- 1 tab sp
Cumin seeds --- 1/2 tea sp
Asafoetida   --- 1/4 tea sp
Sugar --- 1 and half tea sp
Ginger and green chilli paste --- 3/4 tea sp
Grated coconut ---- 4 tab sp
Coriander leaves --- 2 tab sp finely chopped
Sesame seeds ---- 1 tea sp
Lemon juice   --- 1 tab sp
Oil for deep frying


FOR DOUGH:---
1. Take flour, asafoetida, salt and ghee in a mixing bowl, sprinkle water and knead a frim dough. This dough should be firm like samosa dough not like chapathi dough.
Knead till smooth and cover with a wet cloth and set a side.
FOR FILLING:---
1. Heat oil in a pan add cumin seeds, asafoetida let them crackle then add crushed green peas and fry for few minutes.
2. Sprinkle little water cover and cook in a very low heat for 5 minutes. stir in between.
3. After five minutes this mixture become dry, now add sugar, ginger green chilli paste, grated coconut,sesame seeds, chopped coriander leaves, lemon juice, salt mix well and cook in low heat for 2 minutes.
4 Remove from heat and let it cool.
5. Start heating oil in deep frying pan on a low flame.
6.Divide the dough in to small balls and press them in to small puris.
6. Place one tea spoon of filling in the center, apply little water on the edges with your finger and fold the puri in half like a half moon. Make all the puris like this and set a side.
7. Slowly drop ghughra's in to hot oil and deep fry in a low flame till golden.
Remove from oil and serve immediately with green chutney.
This is my fifth recipe for Blogging Marathon 27th edition under Traditional recipes theme let's check other BM members recipes here

Chakkara Pongal

noreply@blogger.com (rekhas kitchen) — Thu, 11 Apr 2013 18:30:00 +0000

Chakkara pongal is a Traditional sweet In South India, one of the important prasadams(offering) for lord venkateswara in Tirupati.Specially in dhanurmasam[december15th to January 15th this month is called dhanurmasam means Sagittarius month in Hindu calendar] in vishnava temples[lord Vishnu temples] early morning 4 o clock priests perform pooja and offer this chakkara pongal to lord Vishnu. This tradition is coming from ages in India specially in South India. Pongal [sankranthi] is one of the famous festivals in South India. This festival goes for 3 days first day Bhogi ,this day people prepare chakkara pongal as a main dish in festival feast. In my house my grandmother, and my mom use to make this prasadam every Friday and they offer this to godess lakshmi . In my house we use to call this sweet dish as deevudi pongal.
So lets check the recipe for this traditional recipe here...
INGREDIENTS:--
Rice --- 1 cup
Moong dal --- 1/4 cup
Jaggery --- 3/4 cup
Cardamom powder --- 1/2 tea sp
Milk ---- 2 cups
Water ---- 1 an half cup + 1/2 cup
Ghee ---- 4 tab sp
Cashew nuts --- 10 broken in to pieces
Raisins ---- 10
METHOD:----
1.Mix rice and dal together wash for 2 times, add 1 and half cup water and 2 cups milk cook till soft.
2. Add 1 tab sp ghee to cooked rice and dal mixture, mash with a spoon little bit and set a side.
3.Add water to jaggery and boil it till raw smell goes[this is for removing if any mud or stones in jaggery] and strain it.
4. Bring back the jaggery syrup to the heat and make a syrup of single string consistence.
5. Now add cooked rice and dal mixture to jaggery syrup and reduce the heat to low and mix well to combine every thing.
6. Now heat remaining ghee in a pan fry cashews and raisens,add to rice mixture, add cardamom powder and give a good stir.
If you like a rich taste and very good ghee flavor then add two more tab sp of ghee on top and serve.
Chakkara pongali is ready to serve.
This is my fourth recipe for Blogging Marathon 27th edition under Traditional recipes let's check other BM members recipes here

Unniyappam

noreply@blogger.com (rekhas kitchen) — Wed, 10 Apr 2013 19:00:00 +0000

Unniyappam A treditional Kerala Sweet made with rice flour and jaggery. This sweet rice flour dumplings are specially made for Vishu festival. This is a very favorite snack among Kerala people and also very well known as Neyyappam. This Unniyappam is traditionally fried in ghee or coconut oil. Freshly ground rice flour will give a better taste and you can add 1/4 cup milk and 3/4 cup water.

The photo of Radha Krishna in this picture was given by Veena. Thanks for that beautiful photo Veena..:)
INGREDIENTS:---
Rice flour --- 1 cup
Coconut pieces --- 1/4 cup (you can use dry coconut or fresh coconut pieces).
Grated jaggery --- 3/4 cup
Pureed ripe banana --- 1/4 cup (I used Poovan pazham, you can use any other small bananas)
Cashew nuts --- 20 cut in to small pieces
Baking powder ---- 1/4 tea sp
Black sesame seeds   ---- 1 tab sp
Cardamom powder --- 1/2 tea sp
Ghee      ---    1 cup
Water --- 1 cup



METHOD:---
1. Take grated jaggery in a heavy bottom pan add 1/4 cup water and heat till jaggery melts.
2. Strain jaggery water in to an other bowl and set a side.
3. Now heat a tea sp of ghee in a pan and fry coconut pieces til light golden color Then add cashew nut pices and fry for a while, add sesame seeds and switch off the heat.
4. Take rice flour, Fried coconut, sesame seeds And cashew nut pieces, pureed banana, baking powder, cardamom powder, jaggery water and remaining 3/4 up water mix well and set aside for one hour.
5. After one hour heat a paniyaram pan, pour a teasp full ghee in each hole and pour a tab sp full of rice flour and jaggery batter cover and cook in a low heat Till golden.


Flip the other side and cook till golden both sides.
Remove from pan and serve hot with tea, I can enjoy then any time. Healthy and perfect snack for kids.
This is my Third recipe for Blogging Marathon 27th edition under Traditional recipes theme let's check other BM members recipes here

Minapa Kudumulu or Aaviri kudumulu

noreply@blogger.com (rekhas kitchen) — Tue, 09 Apr 2013 19:00:00 +0000

Today's recipe is a traditional recipe (really ages old recipe) from Andhra cuisine. Aaviri Kudumu is the first Avatar of today's very popular Idli. You can make these Kudumulu immediately after grinding the batter, no need of fermenting the batter or no need of adding rice or Idli rava. Just soak the Urad dal and grind in to a smooth paste and make Kudumulu immediately. No Oil but with lots of protein and easy to digest. Before adopting the Idli recipe with rice from Tamilnadu. This is how we make our idlis.idlis are called as Kudumulu in old Telugu version. Not only idlis any steamed dumpling are called as Kudumulu in Telugu. This Aaviri kudumulu is also well known as Minapa Kudumulu. The texture of this Minapa kudumulu won't be like Idli. The are little hard so if you don't like them hard can add a tea sp of fruit salt (eno) to the batter and make Kudumulu.My husband don't like that hard texture so I have added eno to my Kudumulu batter. So let's check this Traditional and healthy recipe....

INGREDIENTS:--
Urad dal -- 1 cup
Salt to taste
Water ---- 150 ml
METHOD:--
1. Wash dal for few times in running water and soak dal in enough water for eight hours (over night).
2. Next day morning grind dal by adding little by little  water in to a smooth paste, like how we grind for idli.
Means this batter should be smooth and fluffy.
You can use normal Idli plates for making this Kudumulu but here I made them in traditional way.


3. Heat one cup water in vessel.


Tie a clean white cloth on the mouth of the vessel. Tie the cloth really tight other wise the steam will escape and Kudumu will not cook.


4. Pour two ladle's of batter on the cloth, cover with a lid or plate which sit perfectly and tightly .
5. Cook for 5 minutes in a high flame the reduce the heat to low and cook for 8 minutes.


6. Open the lid and insert a toothpick if the toothpick comes out clean then your Aaviri kudumu is ready to serve.
Serve hot with Ghee and karappodi or karivepaku karam or ullipaya pachadi...
This is my second recipe for Blogging Marathon 27th edition under Traditional recipes theme let's check other BM members recipes here

Rose Cookies - Gulabi Puvvulu

noreply@blogger.com (rekhas kitchen) — Mon, 08 Apr 2013 19:00:00 +0000

Rose cookies, Gulabi Puvvlu in Telugu and Achu Muruku in Tamil are the different names for one sweet dish which is very popular in South India. This crisp delicious sweet is made by maida, rice flour, sugar and coconut milk. In Kerala they call this as Achappam here the flours are same but they add eggs in the batter that is the only difference. Actualy this rose cookie recipe is from traditional Anglo Indian cuisine which is very popular in Christmas sweets.
INGREDIENTS:----
Maida   --- 1 cup
Rice flour --- 1 and 3/4 cup
Sugar --- 3/4 cup you can reduce this to 1/2 cup according to your taste.
Coconut milk   ---- 1 cup (Thick)
Water -----  1 cup or as required for making the batter
Cardamom powder --- 1 tea sp
Salt a pinch
Oil for deep frying


METHOD:---
1. Take rice flour , maida, sugar , salt, cardamom powder mix well to combine.
2. Add coconut milk and mix with a spoon then add little by little water and make smooth batter.
This batter should be like a thick dosa batter consistency and leave it a side for 20 minutes.
3. Now heat oil in a deep frying pan, place the achu in the oil and let it heat.
4. Keep the batter bowl near by the deep frying pan in which we heating oil and achu.
5. Check if oil is enough heat by roping a few drops of batter in to the oil. if the batter drops sizzels and come to the surface then the oil is ready.


6. Take out of the achu from oil and dip it in to the batter, When you dip the hot achu in to the batter you can hear light sizzle sound. do not dip the achu completely dip 3/4 achu in to the batter.
7. Now place the achu in to hot oil again and wait for a minute and gently shake the achu to release the cookie from achu. if the cookie is not came out then gently push it with a fork or skewer to releas the cookie in to oil. Do like this till the batter is finished.
8. Keep the flame in medium and fry rose cookis till golden. turn the other side and cook the other side also till golden.
9. Remove from oil, when you remove them from oil they may be little soft but after cooling to room temparature they become crisp.
Cool completely and store these Gulabi Puvvulu in a air tight container.
Make sure that achu is enough hot to hold the batter, if it is too hot or less hot also it won't hold the batter.
Making of the sweet need some Practice, After a lot of triels now only I am geting the in a right shape so bigeners do not get disapoint if want to make this keep on trying
This is my first recipe for Blogging Marathon 27th edition under Traditional recipes let's check other BM members recipes here.

Rava Kesari

noreply@blogger.com (rekhas kitchen) — Sun, 07 Apr 2013 19:38:00 +0000

Rava kesari is one of the most popular sweet in all over India. whether it is Suji ka halwa or Rava Kesari it is a very easy to make and favorite sweet for all Indians. In north India they know this as sujika Halwa and this is the very important offering for goddess Durga. In south India it is a most important offering for Satyanarayana Swami Pooja . I made this for Kanya bhojan which is celebrated on Deshara 9 days(any one day in those 9 days of deshara). On this day we invite 9 young girls and feed them with puri, halwa(rava kesari), and alu ki sabji. Today I am posting this very famous sweet recipe in this occasional theme as final recipe for BM 27 first week, so let's check the recipe..
INGREDIENTS:---

Rava[samolina,cream of weat] ----- 1 cup

Sugar --- 1 cup

Water ---- 1 cup

Milk --- 1 cup

Cordamom powder   1/2 tea sp

Cashew nuts --- 10 broken in to small pieces

Raisins    ---- 15

Ghee[clarified butter] ---- 1/2 cup

Milk powder --- 1 tab sp

METHOD:---

1.Heat ghee in a heavy bottom pan and fry cashews and raisins in golden color remove and set a side.

2.Add one more tebsp ghee to the same pan add samolina and fry till light brown color and add water and milk [mix water and milk togather and boil it] stir continuously,ther should not be any lumps.

3.Now add 1tebsp milk powder and stir well till it cooked throughly

4.Now add sugar and mix well sugar will become little watery keep stiring

Cover and cook in avery low heat till kesari becoms soft and when you touch the kesari that should not stick to your fingers.

5. In this stage heat remaining ghee in another pan and add one by one spoon to kesari and keep stiring.

in the last stage when you stir with a spoon that should become like a ball, should not stick to the spoon.
6. Add cordamom powder stir till the sweet becomes out like a ball add dry fruits remove from fire.

make moulds in a greesed moulds of your choice or spread in a greesd plate and cut in to peaces and serve hot or coold.
This is my last recipe for Blogging Marathon 27th edition under occasional recipes theme let's check other BM members recipes here

Sodhi Kuzhambu

noreply@blogger.com (rekhas kitchen) — Sat, 06 Apr 2013 18:30:00 +0000

This Sodhi is specially made for newly married groom by his mother in low. when he first visits brides home after marriage. When the groom first comes to brides home and this sodhi served in lunch with Ginger chutney and rice. I first read about this occasion and about the special recipe from Tirunalvelli District in a news papper. That sounds very interesting and I saved the news paper. This recipe sound more like Kerala vegetable stew with some changes. But when I cooked and tasted it taste like Avial ahhh confused!!!!!! no. This looks like stew and taste more like avial... Any way that taste realy wonderful. First time I made it with ghee rice but with ghee rice it is not a good combination . With plain rice it goes very well and best combination with dosa and iddiyappam. so here is the recipe...
INGREDIENTS:--
Carrot ---   1 big
Potato   --- 1 medium
Beans   --- 10
Drumstic --- 1
Onion --- 1 big
Ginger ---- 1 and half inch piece
Garlic cloves --- 5
Green chillies --- 5 or according to your taste
Grated fresh coconut --- 1/2 coconut
Roasted gram (pottukadalai) --- 2 tab sp
Curry leaves a few
Turmeric powder -- 1/4 tea sp
Lemon juice -- 2 tea sp
Salt to taste
FOR SEASONING:--
Coconut oil   ----  2 tab sp + 1/2 tea sp
Mustard seeds --- 1/2 tea sp
Fenugreek seeds   --- 1/4 tea sp
METHOD :---
1. Grind grated coconut with one cup water and take strain thick coconut milk, that is first coconut milk.
Again add 1 cup more water to coconut past and take second coconut milk that is thin coconut milk set a side.
2. Cut vegetables in to 2 inch pieces,finely chop onion ,ginger and garlic.
3. In a pan fry green chillies till soft and set a side.
4. Heat remaining oil in the same pan add chopped ginger, garlic, fenugreek seeds fry for a while then add chopped onion and fry till onion turns in to soft.
5. Now add vegetable pieces, turmeric powder, salt to taste give a good stir and add 1 cup of water and cook for ten minutes or till vegetables are cooked.
6. Grind fried green chillies with fried gram (pottukadalai) with little water in to a fine paste.
7. Add thin coconut milk to vegetables and cook in a high flame for 10 minutes.
8. Then add green chilli and gram paste and give a good stir.
9. Now keep the heat in low flame, add thick coconut milk (first coconut milk) and cook for two minutes in a low heat.
10. Heat 1/2 tea sp oil in a pan add mustard seed let them crackle then add curry leaves and add this seasoning to Sodhi. Now add lemon juice and give a good stir.
Serve hot with rice and ginger chutney. Other then rice I liked this Sodhi kuzhambu with dosa yumm....
This is my seventh recipe for Blogging Marathon 27th edition under occasional recipes theme let's check other BM members recipes here

Chalimidi

noreply@blogger.com (rekhas kitchen) — Fri, 05 Apr 2013 18:30:00 +0000

Chalimidi is a traditional sweet made with rice flour and jaggery. Indeed it is very important in almost all in every occasion in Telugu families. The importance of this traditional sweet will take place in marriage function , Like when sending brides to their in- laws house we make chalimidi . Also we make this sweet for baby shower, for these occasions we make pakam chalimidi. Means we make a sugar or jaggery syrup to make Pakam chalimidi. The other version of chalimidi which we make for pooja s or festivels like SriRama Navami, Vinayaka Chaviti, Nagula chaviti, and Undralla taddi is pachi Chalimidi (raw chalimidi). for this we do not make syrup just add the grated jaggery to flour and mix well and make balls.
      And my today's recipe is pakam chalimidi one of my all time favorite sweet from Andhra Cusine.
INGREDIENTS:----
Raw rice --- 1 cup
Jaggery   --- 3/4 cup (grated)
Water    ---- 1/4 cup
Poppy seeds --- 2 tab sp or
Sesamee seeds -- 2 tab sp (if you are making Chalimidi for baby shower then do not add sesamee seeds.
Cashew nuts   --- 20 broken
Coconut pieces   --- 2 tab sp (fresh but can add dry coconut pieces also, fresh coconut pieces will give a wonderful taste to Chalimidi.)
Ghee   --- 2 tab sp.
Cardamom powder --- 1 tea sp.



METHOD:--
1. Soak rice for over night, next day morning drain all the water from rice.
2. Spread the rice on a cloth and dry in shade for half an hour.
3. After half an hour grind this rice in to a fine powder.
4. Remove the rice powder from blender and sieve the rice powder if desire grind one more time, make a very fine powder.
5. Take rice powder in to a bowl cover with a lid and set a side.
6. Now take grated jaggery in to a heavy bottom pan add water and make syrup. This syrup should be in single string consistence.
7. Now add rice flour little by little keep string by the time you finish all the rice flour chalimidi become like a thick paste.
Keep the heat in low flame.
8. Heat ghee in another pan fry cashew nuts till golden remove and add to chalimidi.
Then fry coconut pieces till golden and add to chalimidi.
9. Dry roast sesamee seeds or poppy seeds in a other pan and add to chalimidi
Add cardamom powder mix well and switch off the heat mix well once againg to combine every thing well.
Let it cool and make small balls serve with a drop of ghee.
This is my sixth recipe for Blogging Marathon 27th edition under occasional recipes theme let's check other BM members recipes here

Garelu (vada)

noreply@blogger.com (rekhas kitchen) — Thu, 04 Apr 2013 19:00:00 +0000

Garelu(vada) is one of the most popular snack in all over South India. Not only for festivals, for all other occasions we make this snack with different side dishes. There are some occasions where this Garelu is must in the menu. Like Sankranthi menu, in Desara nine days we make Garelu on fifth day as an offering to Godess Gayathri. Other then this festivals we celebrate one day before Dasara nine days for our elders of the family that is MAHALAYA AMAVASYA OR PITRU PAKSHA AMAVASYA.

The new moon day in the beginning of Dasara ( it will fall in between October and November month) is known as Mahalaya Amavasya or Pitru paksha Amavasya . It is a special day dedicated to our previous generations of people. This day we do some rituals and offer food to our ancestors, donate food,cloths to poor people. we prepare a lunch with Garelu Allam pachadi and payasam for this special day.
Now lets check the recipe.
INGREDIENTS:--
Urad dal -- 1 cup
Rice   --- 1 tab sp
Salt to taste
Oil for deep frying


METHOD:---
you can add chopped onion but not on the festival days and other special days. And also you can add finely chopped totakura (amaranth leaves), finely chopped cabbage, finely chopped green chillies and ginger. You can add a tea sp of cumin seeds to make Garelu more flavorful.
1. wash and soak urad dal, rice in enough water for 3 hours.
2. After three hours drain all the water from dal and grind in a wet grinder or a in a blender in to a smooth paste with very little water means just sprinkle water.
3. Add salt and grind for few more seconds. remove from the grinder, set a side.
For best results keep the batter in the fridge for half an hour. So that when you deep fry Garelu they don't drink much oil. If you feel like you added more water to the batter and you can not handle it to make Garelu then add a tab sp of rice flour to the batter mix well and try. So take care when you grinding itself and add very little water.


4. Now heat oil in a deep frying pan.
5. Take a small portion from the batter, make a small ball.
6. Take a banana leaf or a small plastic sheet apply little water , place the ball on that and press in to a small circle, make a hole with your finger.
7. Take the Gare from the banana leaf and slowly drop it in to hot oil.
8. Make 5-6 garelu at a time and deep fry till golden.
9. Remove the fried Garelu from oil and place them on a kitchen paper.
Serve hot with Allam chutney or coconut chutney, sambar.
This is my fifth recipe for Blogging Marathon 27th edition under occasional recipes theme let's check other BM members recipes here

Kalyana Rasam

noreply@blogger.com (rekhas kitchen) — Wed, 03 Apr 2013 19:24:00 +0000

Kalyana Rasam or Iyengar Kalyana Rasam Yes that is right!!! this rasam is specially made for marriage functions in Tamilnadu. In my view rasam is a food for sick people and I just avoid to have this in my childhood. My mother used to force me to have rasam in my meal, because that is good for digestion. After my marriage my husband likes to have rasam in his every day meal. Not only with rice he likes to drink it like a soup.Now I changed my self a little bit now I included rasam in my menu.
                                       Last month I was attended a marriage Which is one of my friend's brother marriage. There in that marriage lunch I have tasted this rasam. I am surprised This is not like our regular rasam I didn't find any tamarind flavor in that rasam. It got a mild tomato and asafoetida flavor and taste really woderful and I liked it. As usual I refused to have that rasam but that was my friend told me try this rasam this is very special in Iyengar marriage lunch. That's true this rasam taste different and very flavor full. So here is the recipe for this wonderful Iyengar Kalyana Rasam which I got from my friends mother. Thanks for this recipe Aunty and thanks to you too Bhuvana for making me to taste this Rasam...
Here is the recipe....
INGREDIENTS:----
Tomatoes ---- 2 big finely chopped
Asafoetida --- 1/2 tea sp
Turmeric powder --- 1/2 tea sp
Toor dal   ---- 1/2 cup
Salt to taste
For Powder :--
Chana dal --- 1 tea sp
Toor dal   --- 2 tea sp
Coriander seeds -- 1 tab sp
Black Pepper corns --- 1/4 tea sp
Cumin seeds --- 1/2 tea sp
Dry red chillies ---- 4
For Seasoning:--
Oil --- 1/2 tea sp
Mustard seeds -- 1 tea sp
Curry leaves -- 2 strings
Coriander leaves --- 1 tab sp finely chopped
METHOD:--
1. Dry roast all the ingredients for powder in a pan and grind in to a coarse powder and set a side.
2. Wash and add 1 cup water and chopped tomatoes to toor dal and cook till soft or for three whistles in a pressure cooker .
3. Mash lightly the cooked dal and add 3 cups of water, 2 tab so of rasam powder and bring to a full boil, boil till you can see the froth on top. Add salt to taste again bring to a full boil.
4. Now heat oil in a small frying pan add mustard seeds let them crackle then add asafoetida, curry leaves fry for a while and add this seasoning to rasam, garnish with chopped coriander leaves.
Serve hot with rice and poriyal (stir fried vegetables) or potato roast.
To get a perfect Kalyana rasam flavor do use fresh ground rasam powder only.
This is my fourth recipe for Blogging Marathon 27th edition under occasional recipes theme let's check other BM members recipes here