Ruchimayam

Regupalla pachhadi ( chutney)

noreply@blogger.com (Kavithanjali) — Fri, 24 Feb 2012 08:23:00 +0000

Hello Ruchimayam viewers after a long time I am here to share interesting recipe i.e Regupalla pachhadi or regupalla chutney.

Regu pandu is one type of fruit which is available at winter season. This was the one fruit which kids like to eat very much like mango. We used to have this tree at my home when I was child, I and my sisters used to eat this fruit a lot.

According to Wikipedia regu pandu is called as Indian plum in English (ref: wikipedia), ber in Hindi. This fruits are used as bhogi pallu for kids at the time of sankranthi.

Regupandla pachhadi is the popular recipe at this season (at sankranthi time) and it is the best combination with chakinalu and garelu.

Ingredients:

Regi pandlu (ber) ¼kg

Red chillies 8

1 tsp Cumin seeds

1 tsp Mustard seeds

1 tsp Black gram

2 tbsp chopped Coriander leaves

a pinch of Asafoetida/Hing/Inguva

Salt to taste

Method:

Preparation of regupalla pachhadi is very easy and we can prepare it in a very less time and we can store it for almost 10 days. When I was in college my mom used to prepare this for me to bring it to my hostel after vacation.

First clean the red chilli with water and then wipe out with a clean towel and then grind them in the mixi jar and salt at the time of grinding only. so it will mix well in the karam. Now take the mixture into bowl.

Clean the regu pallu with water and wipe out with a towel.

Heat oil in a small pan; add the cumin, mustard seeds and the black gram. Add curry leaves, Asafetida, green chillies. Fry until golden brown and add it to the red chilli mixture.

Now add the regu pallu to the red chilli mixture bowl and mix well. It tastes best for almost 10 days.

Note: Please make sure that regu pallu should not contain a drop of water before mixing into red chilli mixture.

Rasam Powder/ Charu Podi

noreply@blogger.com (Kavithanjali) — Mon, 30 Jan 2012 08:54:00 +0000

In the market there are different brands of rasam powders (charu podi) but the best option is homemade rasam powder. So we will try the rasam powder at home. Preparing rasam powder does not take much time; we can prepare it in a very less time.

Ingredients:
¾ cup pigeon peas/kandi pappu/toor dal
1 1/2 cup dhaniyalu / coriander seeds
1/2 cup Jeera/Cumin seeds
1/2 cup black peppercorns
1/2 tsp Fenugreek seeds
10 Red chillies

Spread the kandi pappu and coriander seeds under the sun for 3 to 4 hours.
Then take the kandi pappu, coriander seeds, jeera and the remaining Ingredients into mixi jar and grind them into a fine powder.

Rasam powder is ready.

*We welcome your valuable suggestions/comments on this Recipe* I follow the following link for the unit conversions. Hope it will help. The link shows all the unit conversions for cooking www.onlineconversion.com

Kobbari karam / Spicy Coconut Powder

noreply@blogger.com (Kavithanjali) — Wed, 11 Jan 2012 12:39:00 +0000

Hello ruchimayam viewers after a long vacation I am here to share many recipes. Now I am going to share you Kobbari karam.

Ingredients:

2 cups chopped dried coconut.
2 tbsp Red chilli powder (as per your taste)
2 tsp Jeera / cumin seeds
5 Garlic Pods
Salt to taste.

We can prepare kobbari karam in 5 mins and it is very easy to prepare.

Preparation:

Take all the ingredients in a mixi jar and make a powder with the ingredients. Adding garlic will give a good taste to Kobbari podi.

Once done, take it in a tight container and store it. This tastes good with dosa or idly.

I like to have this with ghee and rice.

Enjoy

*We welcome your valuable suggestions/comments on this Recipe* I follow the following link for the unit conversions. Hope it will help. The link shows all the unit conversions for cooking www.onlineconversion.com

Sorakaya Vadalu / Doodhi Vada / Bottle Guard Snack

noreply@blogger.com (Kavithanjali) — Mon, 24 Oct 2011 20:09:00 +0000

What would make you feel cozy in a rainy/chilled evening ???!!! Pakoras right :) yes..! I would happily add up another dish to this list which has the same tendency.. yes.. Sorakaya Vadalu.. believe me, Vada with the bottle guard flavor is just outstanding. My very very favorite one.. all you need is nothing much but the bottle guard/sorakaya and Rice flour as your main ingredients accompanying with few regular spices. Winter is up and hope this fills your snack quest!!

Ingredients:

1 cup Grated(Thurimina) Sorakaya/Bottle Guard/Doodhi

Rice flour as needed

1 tsp Red chilli powder

3 Green Chillies chopped thin

1 tbsp Nuvvulu/Sesame seeds

2 tsp Ginger+Garlic paste

A pinch of turmeric

Few coriander leaves chopped

1 small Onion chopped very thin

Salt to taste

Oil for deep fry

Directions:

1. Start heating oil for deep fry and meanwhile make the following mixture.
2. Take a wide bowl, add the grated Sorakaya/Doodhi. Add to it all the other ingredients listed above except the rice flour.
3. Mix well and keep aside for 2 mins. Since we added salt and as the Sorakaya has a tendency to ooze out water, the mixture turns enough wet.
4. Now add suffient rice flour to it and mix well. Get a consistency so that you can spread the dough easily.
5. Take a plain polythene sheet or you can just use your palm. Take a small portion of dough, spread it flat and make hole in the center with your thumb and then drop it slowly in the hot oil.
6. Deep fry both the sides until golden brown and serve hot with your favorite pickle or spicy home made powders.

BGU7B4WDXAQT *We welcome your valuable suggestions/comments on this Recipe* I follow the following link for the unit conversions. Hope it will help. The link shows all the unit conversions for cooking www.onlineconversion.com

Cauliflower Light Fry

noreply@blogger.com (Kavithanjali) — Fri, 14 Oct 2011 15:37:00 +0000

Cauliflower is a wonderful healthy vegetable which is very high in Protein, Vitamin C,K , Fiber and too less in cholesterol and saturated fat. Equally.., it makes tasty dishes. Take the vegetable in any form, cooked, raw - for example as soaked in lime juice and salt.. it tastes great. This fry needs a very little amount of oil and so I thought I'd call it light fry :) Also, it takes very less time to get fried so, this can be planned instantly too.

Ingredients:
2 cups Cauliflower florets(chopped in medium size)
2 tsp Red chilli powder
Salt to taste
Few coriander leaves chopped
2 tbsp Putnala podi / Dalia powder / flavored Roasted chickpea powder

Putnala Podi preparation:
1 cup Putnalu/Dalia/Roasted chickpeas
2 tsp Cumin seeds/jeelakarra/jeera
2 tsp salt
1 Garlic clove
6 dry Red chilles/ Endu mirapakayalu
Blend all the above ingredients to make fine powder and it's ready.

Directions:
1. Heat 3 tbsp oil in a non-stick pan, add the cauliflower florets. Fry them well on medium flame so that they get softer slowly but do not burn.
2. Slowly as they get cooked and fried, you will notice slightly oil oozing out and the florets become tiny.
3. Now reduce the flame to low, add the red chilli powder, salt and mix them well so that florets get a good coating of the salt and chilli powder.
4. Finally, add the Putnala podi to the florets and mix them nicely.
5. Sprinkle the coriander leaves, suate them for a while and remove from the flame.. This dish goes great with rotis/rice.

*We welcome your valuable suggestions/comments on this Recipe* I follow the following link for the unit conversions. Hope it will help. The link shows all the unit conversions for cooking www.onlineconversion.com

Mullangi Perugu Pachadi / Radish Curd Chutney

noreply@blogger.com (Kavithanjali) — Wed, 28 Sep 2011 03:17:00 +0000

Radish is a root vegetable which carries lots of nutrients. It's very high in fiber, Riboflavin and Vitamin B6 also very low in cholesterol. Most of the times the Radish is taken as a salad, but it can be well transformed into several interesting dishes. Here goes the Radish chutney which really tastes good and a very good combination with Rotis/Chapathi.

Ingredients:
1 Big Radish
1 tsp Cumin seeds
1 tsp Mustard seeds
1 tsp Black gram
2 tbsp chopped Coriander leaves
2 green chillies chopped
A pinch of Asafoetida/Hing/Inguva
1 1/2 thick Curd
1 spring curry leaves
Salt to taste

Directions:
1. Grate the Radish finely and keep aside in a bowl.
2. Heat oil in a small pan, add the cumin, mustard seeds and the black gram. Add curry leaves, Asafoetida, green chillies. Fry until golden brown and add it to the grated Radish in the bowl.
3. Add some coriander leaves, salt, curd to it and mix well. Let it rest for 10 min and serve with Chapathi/Poori/Rice.

Tip: You can also Saute the grated Radish for 3-4 min in little oil if you don't like to take it raw. Chutney is equally tasty this way too.

*We welcome your valuable suggestions/comments on this Recipe* I follow the following link for the unit conversions. Hope it will help. The link shows all the unit conversions for cooking www.onlineconversion.com

Stuffed Capsicum / Bell Peppers

noreply@blogger.com (Kavithanjali) — Wed, 14 Sep 2011 18:02:00 +0000

Stuffed Capsicum was some haunting recipe to me.. Tried it for the first time with sweet corn spicy stuffing. Sweet corn in any form is just so easy for me to take :) I just love it! Searched recipes for stuffing but then thought, why not try with my fav. stuffing first..! I must say, it's a must-to-taste dish. Came out so well and it would be a wonderful snack and kids would REALLY enjoy it. Let's Start making these yummy yummy stuffings.. :)

Ingredients:
2 Capsicum/Bell Pepper medium
1 cup Sweet corn(Fresh/Frozen)
1 Potato Grated
1 Carrot Grated
1 Tomato chopped thin
1/4 cup Green Peas
1 tsp Garam masala
1 tsp Chat masala
1 clove Garlic Grated or mashed
2 tsp Red chilli powder
1 tsp Black pepper powder
A pinch of turmeric
Salt to taste

Directions:
Stuff Preparation:
1. Heat oil in a pan, add grated potato and carrot. Fry well for a min.

2. Add tomato,peas and fry again until the mixture turns out soft and then add garlic. Mix well.

3. Add garam masala, chat masala, Black pepper powder, red chilli powder,turmeric salt and mix them well.

Stuffing Peppers:
1. Take the Capsicum, slice out heads and remove all the seeds using a knife. Coat the Capsicums with oil outside.

2. Stuff the capsicum with the corn masala upto it's brim.

3. Bake them in oven at 350F for 20 min.

4. Have a bite.. Hot!

*We welcome your valuable suggestions/comments on this Recipe*
I follow the following link for the unit conversions. Hope it will help. The link shows all the unit conversions for cooking www.onlineconversion.com

Lima Beans Curry

noreply@blogger.com (Kavithanjali) — Wed, 31 Aug 2011 00:57:00 +0000

Lima Beans are also called as Butter Beans.. this is a healthy bean that gives out a number of variety dishes which I am still learning :) I have tried a curry with it for now. The recipe is very simple to keep as any other regular curries, but just because of these beans, there is a huge variation in the taste of the curry. This bean is very very low in Saturated fat and cholesterol and is very very high in Protein and Dietary fiber. This is also a very good source of Vitamin C. Yet to try out the variety recipes of Lima Beans.. will try to get you more and more dishes with this Healthy Bean.

Ingredients:
2 cups Lima Beans
2 Medium sized Tomatoes chopped
1 big Onion chopped
1 tbsp Red Chilli Powder
2 tsp Coriander powder
1 tsp Garam Masala
Pinch of Turmeric

Lima Beans Curry

Directions:
1. Heat some oil in a pan and splutter the cumin seeds, mustard seeds and black gram each 1 tsp.
2. Add chopped onion and fry until they turn translucent. Add chopped tomatoes and sprinkle little salt and cook until tomatoes turn soft.
3. Add the Lima Beans and saute well. Sprinkle some water on the top, add some salt and close the lid. Cook them on medium flame for atleast 10 min.
4. Check the bean if it is cooked soft and if not, continue cooking, if needed, sprinkle some more water.
5. Once the beans are cooked well, mix the red chilli powder, coriander powder, garam masala and top it with some coriander leaves. Adjust salt if needed and serve hot with Rice/Roti.

Recipe Tips : Add a tbsp of Ginger Garlic paste if you want some spicy touch to the curry.

*We welcome your valuable suggestions/comments on this Recipe* I follow the following link for the unit conversions. Hope it will help. The link shows all the unit conversions for cooking www.onlineconversion.com

Aloo Cutlet / Potato Patties

noreply@blogger.com (Kavithanjali) — Fri, 26 Aug 2011 20:52:00 +0000

Who will not love a dish that's made with Aloo/Potato?? Here comes one of those interesting recipes. Aloo cutlet was one such snack which my mom used to prepare for us in my childhood days.. :) I need not actually say anything much about this dish as it's well known to everyone :) Let's begin with the recipe.. Here again, there are many many versions of preparing these patties.. I leave it to your choice about adding the vegetables accompanying the Potatoes.. if you are not willing to add up any other vegetable to this, go ahead with just Potatoes and Peas. These patties, as a change from the regular Aloo cutlet chat, can be sandwiched with the toasted Bread :)

Ingredients:
3 Bread slices
3 large Boiled Potatoes
1/2 cup Boiled peas
3 Green chillies chopped
2 tbsp chopped Coriander leaves/Cilantro
2 tbsp corn flour
3 tsp Red chilli powder
2 tsp Coriander powder
Pinch of turmeric
1/2 tbsp Garam Masala
1/2 tbsp Chat Masala
Salt to taste
Oil for deep fry

Directions:
1. Tear the bread slices into pieces and then bring them to mixi. You'll get fine bread powder. Keep it aside.
2. Take a wide bowl. Add the boiled potatoes and peas and mash them well. Add chillies, corn flour, all the dry spices, salt and the coriander leaves.
3. Mix well and add the bread powder. Mix well again and make small balls with the stuff and press it gently under your palms to get the patty shape. Heat oil for deep fry aside.
4. Once oil is hot enough, add the patties and fry until golden brown both the sides. Serve them hot with tomato sauce.

Tip:
You can also bake them in the Oven at 450F. I have tried a batch in oven too some other time and it really came out well. I don't remember the exact time but it definitely took more than 10 min.. give a look after 10 min and decide the rest time.

*We welcome your valuable suggestions/comments on this Recipe* I follow the following link for the unit conversions. Hope it will help. The link shows all the unit conversions for cooking www.onlineconversion.com

Gunta Ponganalu / Snack with Dosa Batter

noreply@blogger.com (Kavithanjali) — Wed, 24 Aug 2011 03:20:00 +0000

Gunta Poganalu is a very favorite snack of mine.. Dipping those Gooey 'Punugulu' with the coconut chutney and having them is just mmm.. mouth watering. Whenever dosa batter is prepared some part of it is kept aside without diluting it with water, so as to use it for the 'Gunta Punugulu' preparation. To make this, the Dosa batter should be little thick unlike the way it is while preparing a Dosa. You need to have a Punugulu pan for this which makes the dish more convenient to prepare. Let's start with it :)

For Dosa Batter:

Take Black Gram/Minapappu with rice in 1:2 ratio i.e., for 1 cup of Black gram, add 2 cups of rice and soak for atleast 4 hours and make a semi thick paste of it. Let it rest overnight. For the next day, it's ready for Dosa or Gunta Punugulu.

Ingredients:
A pinch of Baking Soda
Chopped Onion+Green chillies according to the amount of batter taken.(optional)
Salt to taste
Oil as needed

Directions:
1. Take the needed amount of dosa batter in a bowl like, if you want to go for more batches, take the complete batter at once.
2. Add baking soda, salt, onion and chillies to the batter, mix well.
3. Grease the pan with some oil, fill with the batter, place it on the stove in medium heat and sprinkle some more oil on the top.

4. Close the lid, after a while, check if they are ok to turn over. Fry both sides well until golden brown.

5. Server hot with coconut chutney.

*We welcome your valuable suggestions/comments on this Recipe* I follow the following link for the unit conversions. Hope it will help. The link shows all the unit conversions for cooking www.onlineconversion.com

Turnip Greens Masala

noreply@blogger.com (Kavithanjali) — Thu, 11 Aug 2011 02:22:00 +0000

Turnip Greens are the leaves of the Turnip, a root-vegetable. I have always made Turnip Dal but this time, wanted something different out of it in our Indian style. Tried it the way Aloe Palak is made and surprisingly, it came out very very delicious than I was expecting. All you need to take care while cooking these greens is to wash the leaves very thoroughly since it carries lot of sand/dust. Turnip Greens are very rich in Vitamin B6, Vitamin C, Calcium, Phosphorus and a very good source of Fiber. Leafy veggies as known, are always good. Try this recipe!

TURNIPS

Ingredients:

1 bunch Turnip Greens - chopped medium

2 medium Aloe/Potato - chopped into medium cubes

4 Green Chillies

1 big Onion chopped thin and long

2 medium Tomatoes - chopped thin

1 small cinnamon stick+2 cloves - powdered

1 tbsp Ginger+Garlic paste

1 tsp Shahjeera

1 tsp Red Chilli powder

1 tsp Garam Masala

Pinch of Turmeric

2 tbsp Butter

Salt to taste

Directions:

1. Boil the chopped Aloe in slightly salted water until soft and keep aside.

2. Add the chopped Turnip greens, green chillies to Mixi and make a puree of it adding some water as needed.

3. Heat oil in a pan and splutter Shahjeera. Add onion and fry until translucent and then tomatoes. Cook until tomatoes are soft.

4. Add the Ginger-Garlic paste, garam masala, red chilli powder, cinnamon+cloves powder and turmeric. Mix well and add the greens puree. Add salt, close the lid and cook for atleast 15 min on a medium flame and check if it needs to be cooked more. You will understand with it's aroma and also the consistency.

5. Adjust spices if needed, once cooked. Add boiled Aloe cubes, butter and mix well. Serve hot with Roti/Pulka.

*We welcome your valuable suggestions/comments on this Recipe* I follow the following link for the unit conversions. Hope it will help. The link shows all the unit conversions for cooking www.onlineconversion.com

Bread-Egg Upma

noreply@blogger.com (Kavithanjali) — Mon, 01 Aug 2011 19:34:00 +0000

Hello Viewers.. Today, I have come up with yet another yummy dish 'Bread-Egg Upma'. Eggs are a good source of Riboflavin, Vitamin B12 and Protein. Where as, they are again high in saturated fat and cholesterol. So, it's ideal have them in your diet once a while but not very regular. However, the white's of the egg never does any harm if taken frequently too. Keeping now-a-day's calorie consciousness in mind, I have taken the main Ingredient Bread too, to be made up of whole wheat. It tasted equally good as the regular bread does and hope you all would enjoy this. Following is the video with the whole process in detail.. Check it out!

*We welcome your valuable suggestions/comments on this Recipe* I follow the following link for the unit conversions. Hope it will help. The link shows all the unit conversions for cooking www.onlineconversion.com

Carrot Fry

noreply@blogger.com (Kavithanjali) — Tue, 26 Jul 2011 02:09:00 +0000

Carrots, as known, is a very healthy vegetable which is rich in Vitamin A. I use them as much as possible in my regular dishes. Sometimes direct and grated, at times. I have seen many who doesn't like to have them as a curry .., because of the sweetness it gives to the curry.. For those.., frying them is the best way to have them happily in their meal.. Here I go with it.. It's a bit spicy because of which, must of the sweetness is suppressed.

Ingredients:
3 long Carrots - chopped thick&long(french fries look)
2 tbsp dry Coconut powder
1 tbsp Garam Masala
1 tbsp Coriander powder
1 tbsp Red chilli powder
Coriander leaves
1 tsp each of Cumin,Mustard seeds, 2 tsp each of Black gram & Bengal gram (For Tempering)
Salt to taste

Directions:
1. Heat 2 tbsp of oil in a pan. Splutter Cumin seeds, Mustard seeds, add Black gram and Bengal gram. Fry until golden brown.
2. Add carrot pieces, some salt and sprinkle handful of water. Stir them once and close the lid. Allow the carrot to cook on medium flame, mixing them once a while.
3. Once cooked soft, add coriander powder, garam masala, red chilli powder, dry coconut powder and mix well. Check once and adjust all the spices to taste.. also, the salt.
4. Top it with coriander leaves, mix well and serve hot with Rice.

*We welcome your valuable suggestions/comments on this Recipe*
I follow the following link for the unit conversions. Hope it will help. The link shows all the unit conversions for cooking www.onlineconversion.com

Boiled Egg Curry

noreply@blogger.com (Kavithanjali) — Fri, 22 Jul 2011 00:20:00 +0000

This is one of my most favorite dishes with a healthy ingredient Egg.. 'Boiled Egg Curry'! I have tasted this recipe long long ago at my best buddy - Jeevan's place.. I just love aunty's recipes.. she is a great cook indeed :) Boiled egg is almost everyone's favorite but I know few who doesn't like it too.. Those who doesn't enjoy to have the boiled egg directly, will surely love this recipe more.. Try it once and let me know :) Here it goes..!

Ingredients:
4 Eggs
2 big Tomatoes-chopped thin pieces
2 big Onion - chopped thin and long
1 tbsp Ginger-Garlic paste
1 spring curry leaves
1 tbsp coriander powder
1 tbsp Red chilli powder
1 tsp Cumin seeds/Jeera
1 tsp Mustard seeds/Aavalu
Salt to taste

Directions:
1. Heat oil in a pan, splutter the cumin and mustard seeds.
2. Add curry leaves, ginger-garlic paste, fry well and then add chopped onion and fry until translucent.
3. Add tomato pieces, little salt and stir the mixture well until the tomatoes are well cooked. Cook on medium flame so that the juice oozed from tomatoes does not evaporate much.
4. With the help of the ladle(garita/cooking spoon), seperate the mixture to make 4 hollow spaces in the pan. Break the egg and drop the stuff directly in those spaces.

5. Close the lid and let them cook, simmering the heat. This might take around 5 mins. Check the eggs if they have cooked well piercing them with a toothpick.

6. Once they are cooked properly mix the whole mixture with the ladle chopping those boiled egg portions. Chop them into medium portions. Add Red chilli powder, Coriander powder, adjust salt and top it with coriander leaves.

7. Serve hot with Rotis/Rice.

*We welcome your valuable suggestions/comments on this Recipe* I follow the following link for the unit conversions. Hope it will help. The link shows all the unit conversions for cooking www.onlineconversion.com

Borugulu or Maramaralu Mixture / Puffed Rice Mixture

noreply@blogger.com (Kavithanjali) — Sat, 16 Jul 2011 03:22:00 +0000

This is the most common road side bandi wala's(Street side seller) snack, popularly known as 'Muntha kinda pappu(Andhra)' or 'Jhaal Muri(in Calcutta)'. Usually the bandi wala keeps a heap of Borugulu(Murmur/Maramaralu) and a claypot on the top of the heap with hot charcoal in it(to continuously roast the 'Borugulu' under the pot). Just before preparing, he takes a dried hallow coconut shell, adds some roasted 'Borugulu' taking from under the hot claypot to the shell. Around his 'Borugulu' basket he carries chopped tomato, onion, boiled chana dal, fried peanuts and all the other spices in different vessels. He adds up all one by one and mixes them thoroughly and finally serves them in a paper cone topping with some coriander leaves... Aaah! It sounds so mouth-watering isn't it???? I love to have one for sure whenever I am on the 'Tankbund' pavements.. :) Also, in the streets of 'Tirumala(Place of Lord Balaji's temple)'. It tastes really special there!! Let's go ahead with the recipe now.. shall not make you wait much longer now :)

Ingredients:
4 cups Borugulu/Puffed Rice
1 medium sized Onion-finely chopped
1 medium sized Tomato-finely chopped
1/4 cup chopped Coriander leaves
2 tbsp fried Peanuts(in a tsp of oil)

Spices to taste:
Red Chilli powder
Chat masala(optional)
Pepper powder(preferably a pinch)
Turmeric - a pinch
Salt
Lemon juice

Directions:
1. Roast 'Borugulu' in a dry pan just for a while and collect them in a deep bowl.
2. Add lemon juice, salt and mix the whole stuff thoroughly once.
3. Now add onion, tomato, coriander leaves, peanuts, red chilli powder, chat masala, pepper powder, turmeric and mix them all thoroughly again with your hand. That's when the whole stuff is mixed well.

4. Let it reside for atleast 5 min so that the all the flavors are well absorbed by the 'Borugulu'. And, the Mixture is ready to serve now.

*We welcome your valuable suggestions/comments on this Recipe* I follow the following link for the unit conversions. Hope it will help. The link shows all the unit conversions for cooking www.onlineconversion.com

Methi Aloe / Potato Curry with Methi

noreply@blogger.com (Kavithanjali) — Wed, 13 Jul 2011 02:59:00 +0000

Today I have come up with one of my own recipes.. wanted to prepare some gravy curry with aloe yesterday. I wanted it to be done real fast and so thought of doing this way.. all I had was potatoes and an Onion and Tomato and few dried methi leaves.. you can also use fresh methi leaves .. so, this came out instantly and also tasted great... I have actually served this with rice but I am sure this would go perfect with rotis/poori. Give it a try :)

Ingredients:

3 big Potatoes
4 Green chillies
1 medium sized Tomatoes chopped
1 medium sized Onion chopped
2 Garlic cloves
15-20 whole Cashews
2 cloves
1 tiny Cinnamon stick
2 tbsp poppy seeds(add one more tbsp if interested)
few coriander leaves
3 tbsp kasoori methi(dried methi leaves/dried menthi aaku)
3/4 cup Milk(Not necessarily boiled)
2 tsp Shahjeera
Salt to taste

Directions:

1. Chop potatoes into medium sized cubes and boil them separately with salt until soft enough. Once done, drain the water and keep aside.
2. Put the chopped onion,tomato in a mixi jar. Add garlic cloves,cloves,cinnamon stick,poppy seeds and make a fine paste of it adding some water.
3. Heat some oil in a pan, add shahjeera and let them splutter. Add the above mixture and add a cup of water to it and mix well. Stir it for 1 min and add red chilli powder, a pinch of turmeric and garam masala and stir well. Now, add the milk and stir again until the raw smell is gone completely.. you'll find slowly the mixture turns a bit thicker with nice aroma.

4. Add 2 tbsp kasoori methi and salt to the mixture. Add few coriander leaves and stir well.

5. Let it cook for 30sec and then add boiled potato pieces. Stir well and cook for a min. Adjust salt and remove from the flame.

6. Serve hot with rotis/poori

*We welcome your valuable suggestions/comments on this Recipe* I follow the following link for the unit conversions. Hope it will help. The link shows all the unit conversions for cooking www.onlineconversion.com

Borugula(Mumur) Upma / Puffed Rice Upma

noreply@blogger.com (Kavithanjali) — Mon, 04 Jul 2011 12:41:00 +0000

This is dish made with puffed rice/Borugulu/mur mur. An easy recipe which goes ideal for the snacks time.. This is one of those dishes I have learnt in my priliminary cooking days from mom :) Kids would love it for sure.. But, remember, it tastes yummy when served hot. Once it gets cooled.., you would not enjoy it.. So, plan it 30 min before you want to serve.

Ingredients:

6 cups Puffed rice/Borugulu
1 big Tomato
1 Medium sized Onion
4 Green Chillies-slit
2 Red Chillies-torn into pieces
1 small Potato chopped
1 spring of curry leaves

For Tempering(Talimpu):

2 tbsp oil
1 tsp Cumin Seeds/Jeelakarra
1 tsp Mustard Seeds/Aavalu
2 tbsp Peanuts/Pallilu
1 tbsp Bengal gram/pachi senagapappu
1 tbsp Black gram/minapappu
2 tbsp Cashew/Jeedipappu

Directions:

1. Heat oil in a pan and add all the tempering ingredients. Add both the chillies,curry leaves and fry until light brown.
2. Add a pinch of hing/asafoetida and turmeric. Add onions and fry until transparent. Add tomatoes and potatoes. Fry until both turn soft. Add little salt at this moment enough for the tomatoes and potatoes.
3. Take a wide bowl with water and add the puffed rice. Soak for a while and then squeeze out the water from them with your palm and collect it in a plate.
4. Add the soft puffed rice to the pan and mix well. Adjust salt and if interested end it with some lemon juice. May be 1 tbsp.
5. Mix well and serve hot.

*We welcome your valuable suggestions/comments on this Recipe* I follow the following link for the unit conversions. Hope it will help. The link shows all the unit conversions for cooking www.onlineconversion.com

Nimmakaya Pulihora / Lemon Rice

noreply@blogger.com (Kavithanjali) — Sat, 02 Jul 2011 04:36:00 +0000

This is very simple Indian recipe.., a variety of Rice with just lemon and nothing much. Also an immd. recipe that comes to our mind when feeling lazy to cook :) This is a pretty common recipe that is made in almost every Indian's kitchen but hope this helps any priliminary cooks :) I also have a beautiful tip that makes this dish more yummy. Check it out below the post. Hope you'll enjoy it.. it's my mom's special :)

Ingredients:

1 cup Rice
2 lemons(Juice squeezed)
3 Green Chillies-slit
2 Red Chillies-torn into pieces
1 spring Curry leaves
Salt to taste

For Tempering(Talimpu):

2 tbsp oil
1 tsp Cumin Seeds/Jeelakarra
1 tsp Mustard Seeds/Aavalu
2 tbsp Peanuts/Pallilu
1 tbsp Bengal gram/pachi senagapappu
1 tbsp Black gram/minapappu
2 tbsp Cashew/Jeedipappu

Directions:

1. Cook rice and keep it aside(with 1:2 rice-water ratio).
2. Heat oil in a pan and add all the ingredients listed for the tempering. Fry them until they change to light brown color.
3. Add both the chillies and curry leaves. Add a pinch of hing/asafoetida and turmeric and fry again.
4. Turn off the flame and add the lemon juice to the pan. Also the salt. Wait for a while and add the tempering to the rice and mix well.
5. Check for the salt and lemon and alter according to your taste.

Tip: Do not add the Green Chillies to the tempering. Take a 2-inch coconut piece. Bring the green chillies and coconut to mixi to make a nice paste. Mix it to the rice along with the tempering.

*We welcome your valuable suggestions/comments on this Recipe* I follow the following link for the unit conversions. Hope it will help. The link shows all the unit conversions for cooking www.onlineconversion.com

Godhuma Laddu / Wheat Flour Laddu

noreply@blogger.com (Kavithanjali) — Fri, 24 Jun 2011 01:06:00 +0000

Laddu.. the most mouthwatering Indian sweet. There are pretty much varieties of Laddu but, this is something new for me. Recently happened to taste it in a party here. It really tasted so superb that I could not wait getting the recipe from Anu! And the most interesting thing here is the preparation time for the Laddu mixture is jus 15 min. Amazing right?? Whenever you have an unexpected guest, just go for this.. U'll have jet fast delicious Laddoos!!!

Ingredients:

2 cups Wheat Flour
2 tbsp Besan/Senagapindi
1 cup Sugar
3-4 Cardamoms
1 cup melted Butter or 1/2 cup pure Ghee
1/4 cup crushed Nuts

Directions:

1. Melt butter in a pan. Add besan and mix well. Fry it for few seconds and the color changes.
2. Add the Wheat flour and mix well until nice aroma spreads around and lumps are formed from the mixture. Mix it continuously otherwise the flour in the bottom of the pan may burn out very easily. It would anyway take few mins.

3. Remove the mixture from the flame, add nuts and mix well.

4. Now, bring the sugar and cardamoms to mixi and pour the flavored powder sugar to the above mixture.

5. Mix the whole mixture thoroughly. Take some mixture into your palm and shape them into Laddus.

*We welcome your valuable suggestions/comments on this Recipe* I follow the following link for the unit conversions. Hope it will help. The link shows all the unit conversions for cooking www.onlineconversion.com

Pesarattu / Moong Dal Dosa

noreply@blogger.com (Kavithanjali) — Mon, 20 Jun 2011 02:51:00 +0000

'Dosa' is as known, a very intresting yummy Breakfast dish accompanied with Spicy Sambar and a cup of Coconut chutney. There are yet more varieties in the same category! Among all the varieties of Dosa's.. the top places are occupied by 'Masala Dosa'(Aloe curry stuffed Dosa) and the 'Pesarattu'. When I have started the blog, topping with the Indian dishes, I knew.. few very common and most tempting recipes would definitely be there! This is one among them :)
And yes.., the main ingredient of this recipe is 'Pesalu'(Whole Green Gram/Moong Dal) which is a very healthy food. These days, sprouts, splly. of the Green Gram/Pesalu has become most common salad. Once a while you can attempt this way of consuming it too..! I need not actually talk about the combination for Pesarattu as it is more famous with the combo name "Pesarattu-Upma" :) Siding Upma and the Allam(Ginger) chutney with Pesarattu will make this dish complete. Try it and Taste it.. :)

Ingredients:

2 cups Pesalu/Green Gram/Moong Dal
1/2 cup Rice
1 chopped Onion
4 Green Chillies chopped
1 tbsp Cumin seeds
Salt to taste

Directions:

1. Soak the Pesalu/Green Gram with Rice overnight and bring it to Mixi adding some water in between as needed. It should be a semi-thick batter.
2. Add salt,onion,chillies and hand crushed cumin seeds to the batter. You can also add few coriander leaves if interested . Mix the batter well and keep aside.
3. Heat a dosa pan. Take a ladle full batter and spread it thoroughly on the pan. Sprinkle some oil and fry both the sides until light brown.

4. Remove dosa from the pan and serve it with hot Upma and Coconut/Ginger Chutney.

Tips:
You can instead add the chopped onion and green chillies along with chopped ginger on top of the Dosa just before removing it from the pan. Sprinkle on top, then some oil and fold the Dosa and remove from pan.

*We welcome your valuable suggestions/comments on this Recipe* I follow the following link for the unit conversions. Hope it will help. The link shows all the unit conversions for cooking http://www.onlineconversion.com/weight_volume_cooking.htm

Minapa Vadalu / Medhu Wada

noreply@blogger.com (Kavithanjali) — Wed, 15 Jun 2011 14:50:00 +0000

This is the most famous/regular traditional festive food. Vada and Pulihora(Tamarind/Lemon Rice) are two such dishes, that are made on almost every festival day. This dish goes very yummy when accompanied with Tomato chutney / Allam Chutney / Coconut Chutney. This is a calorie food but, can try it once a while occasionally!!
Ingredients:

3/4 cup Minapappu/Black gram(Soaked for 4 hours)
1/4 cup water(approx.)
1/2 cup chopped Onion
5 chopped Green Chillies
1tbsp chopped Coriander leaves
1 spring Curry leaves
Oil for deep fry
Salt to taste

Directions:

1. Bring the soaked Black gram grains to Mixi. Use water while grinding it. Remember, do not add too much water. Just add enough once a while in between, bringing the dal/soaked grains stuck to the walls of the jar to the center again so that it is churned well and get a semi-thick consistency. Once you feel it is done, Collect the soft batter into a bowl. Add onions, coriander leaves, curry leaves and salt to it. Mix well and keep aside.
2. Heat oil in a skillet for the deep fry.
3. Take a clean thick plain polythene paper. Take some batter with your palm(wet your palm before every wada you make) and place it on the paper. Shape it round and make small hole in the center.
4. Release it slowly from the paper into palm back and drop it in the oil. Deep fry both the sides until golden brown. Repeat with rest of the batter and collect the wada's on a kitchen paper so as to absorb the extra oil.
5. Serve them with any Chutney you like. Coconut chutney, Tomato chutney and Ginger chutney will go well with Wada's.

*We welcome your valuable suggestions/comments on this Recipe* I follow the following link for the unit conversions. Hope it will help. The link shows all the unit conversions for cooking http://www.onlineconversion.com/weight_volume_cooking.htm

Ullam Rotte / Che Rotte

noreply@blogger.com (Kavithanjali) — Tue, 07 Jun 2011 19:35:00 +0000

Who is the Summer King???? Yeah.. Mangoes!!! The best of the seasonal fruits.. Sad, I miss them here :( !! Wanna chill with the Sweet juicy Mangoes..?? Here.., I introduce this recipe, popularly known as "Che Rotte" aka "Ullam Rotte". One of the popular Telangana region's(district of Andhra Pradesh) recipes. A quite different kind of Roti/Rotte. A very heavy food. Wondering how do I make a roti with the Mango juice??!!
This Roti/Rotte is the best dish which is specially made, to have the fun of Mango juice too, sided as a combination for it.. and, guess what..!!! the preparation is very very simple. Instead of taking the Mango juice in a regular style.. say.. with the Curd Rice.., Pickle Rice.., Poori,,, this is an-other top-class Combo at your Dining :) Try this..!! and, Roti/Rotte lovers.. do not miss this!!

Ingredients:

1 cup Rice flour
1 cup Wheat flour
1 tsp Hand-Crushed Jeera/Cumin Seeds
1 tbsp Green Chilli + Coriander leaves paste
Salt to taste

Directions:

1. Prepare a soft dough with the Wheat flour and keep it aside. Repeat the same with Rice flour but, kneading it with the warm water, salt and chilli+coriander paste. Let the doughs rest for an hour.
2. Heat a Roti pan or tawa and simultaneously, start preparing the Rotis.
3. Take one portion of Wheat flour dough and spread it with the Roti roller a palm size wide. Now, take one portion of the Rice flour dough and shape it round like a ball. Place it on the Wheat dough spread, in the center.
4. Cover the Rice flour dough with the Wheat dough from all sides like a pack. Close the top with the dough and press into the extra dough. Same as you do for the Bakshalu/Bobbatlu.

5. Now with the Roti roller, spread the dough like a paratha.

6. Fry the Roti on the pan.

7. Let both sides of the Roti turn golden brown. Repeat the same with the remaining portions of both the dough.

8. Serve hot with thick sweet Mango pulp/juice. You can also serve it with any Achar/Pickle or Dal.

*We welcome your valuable suggestions/comments on this Recipe*

I follow the following link for the unit conversions. Hope it will help. The link shows all the unit conversions for cooking http://www.onlineconversion.com/weight_volume_cooking.htm

Kobbari Annam / Coconut Rice

noreply@blogger.com (Kavithanjali) — Thu, 02 Jun 2011 03:22:00 +0000

Coconut Rice is a very famous Indian recipe which is normally made on the festive days after the Puja most of the times. As, we break the Coconut in the end of the Puja, we get a fresh Coconut. So, instead of taking the coconut directly, this a yummy way of taking it. There are two varieties of Coconut rice. One is made with the Coconut milk/Cream, and the other with the shredded Coconut. Both differ in their taste but equally make the thali a delightful one. Check this one with Coconut milk/Cream.

Ingredients:
1 cup Basmati Rice
For 1 cup rice you will be needing 2 cups of water to cook. So, If you are using canned Coconut milk use 1/2 cup of the milk and the remaining water. If it is Coconut cream(the canned coconut milk which turns to cream once refrigerated), add 6 tbsp of it and 1 3/4 cup water. If both the above are not available, follow the below process to extract the Coconut milk.

3 slit Green Chillies
1 Chopped Onion
2 Cloves
1 small stick Cinnamon
1 tsp Garam Masala
1 tbsp Ginger Garlic paste
1 tsp Jeera(Hand Crushed)
Copped Coriander leaves
Salt to taste

Coconut Milk Preparation:
Take a half of the fresh Coconut separated from the shell and chop them into small pieces. Bring them to Mixi with little water. Once it's half grinned, add some more water and grind again. Do this untill the coconut is quite loose with 2 cups of water. Now collect the loose mixture in a bowl and squeeze out the milk. Measure the liquid again for 2 cups and keep it separate. Use them while cooking the rice.

Directions:

1. Heat oil in a pan, add crushed Jeera, cinnamon stick, cloves and ginger garlic paste. Saute them and add onion and chillies. Fry them until transparent and add the washed rice to it.
2. Add the Coconut milk/cream mixed water to it. Add salt, mix well and close the lid.
3. Let the rice cook on medium flame. Once you observe that the rice is more than half cooked, turn the flame to low and let it cook completely. Once the vapors are almost disappeared, off the stove and let it rest.
4. After 10 min, open the lid and top the rice with Coriander leaves. Serve hot with any Spicy curry or Raitha.. Believe me, this recipe seems to be nothing much but tastes great.

*We welcome your valuable suggestions/comments on this Recipe* I follow the following link for the unit conversions. Hope it will help. The link shows all the unit conversions for cooking http://www.onlineconversion.com/weight_volume_cooking.htm

Gutti Vankaya / Stuffed Masala Brinjal(Egg Plant) / Masala Baingan

noreply@blogger.com (Kavithanjali) — Fri, 27 May 2011 00:30:00 +0000

By now with the title, I know it's tempting.. Mouth watering to you! This is the most hot favorite Indian recipe. Made with all the rich spices which brings out the dish with an awesome flavor. Let's jump into the recipe immediately!!!
I love the gravy of Gutti vankaya and so, here comes the quantities which make much of the gravy... Enjoy the dish!!!
Ingredients:

1 cup Peanuts/Pallilu
1/2 cup Bengal gram + Black gram(mixed equally)
7 Red Chillies
3 Garlic cloves
A small piece of Ginger
2 tbsp Cumin seeds/Jeera
1/4 cup Coriander seeds/Dhaniyalu
4 Black Pepper seeds/Miriyalu
2 Cloves/Lavangalu
1 small Cinnamon stick/Dalchina Chakka
Few curry leaves
1 Big Onion chopped thin
1 Large Tomato(2 if small) Chopped thin
Salt to taste

Directions:

1. Heat oil in a pan. Add the Peanuts and fry for a min. Now add Bengal gram and Black gram. Fry for 2 min. Add Red Chillies, Garlic cloves and Ginger. Fry them until nice aroma is spread. Collect them into a Mixi jar and let it cool.
2. Heat the pan again with no oil as it is already greased. Add Cinnamon stick, Cloves, Cumin seeds, Pepper seeds, Curry leaves and Coriander seeds. Fry them again until nice aroma is spread. Collect it into the jar and keep aside.
3. Make a fine paste of all the ingredients above adding some water in the jar. Collect the paste in a bowl.
4. Add salt, turmeric powder and half of the chopped onion to this paste and mix well.
5. Slit the Brinjals 4 sides holding the bottom of it. Do make it into pieces but make the slits until above the bottom of the brinjal. Now, stuff the brinjals with the above masala paste.
6. Heat around 4 tbsp oil in a pan. Add the remaining chopped onion and fry until transparent. Add chopped tomato and mix well. Sprinkle some salt. Add the stuffed Brinjals and mix them well.
7. Add some water to it and cook it on a high flame for around 3 min and then cook on a low flame. Note that you need to mix it nicely once a while in between. Otherwise, the gravy may burn dark at the bottom and spoil the whole curry.
8. Once the Brinjal's are cooked softly, top it with some coriander leaves and serve hot with hot Rice.

Note:
1. Select almost equal size of Brinjals for this curry so that, they get cooked evenly while cooking them.
2. Also, select dark/violet colored Brinjals though this dish still comes tasty with the white brinjals.

Tips:
1. Serve with hot white rice accompanied with plain dal(mudda pappu) and ghee. You will need nothing else this is a perfect Indian thali now if done with some papad.
2. Can also serve with any masala rice like Biryani, Pulao etc.

*We welcome your valuable suggestions/comments on this Recipe* I follow the following link for the unit conversions. Hope it will help. The link shows all the unit conversions for cooking http://www.onlineconversion.com/weight_volume_cooking.htm

Peanut Chutney / Verusenaga Chutney / Palli Chutney

noreply@blogger.com (Kavithanjali) — Thu, 26 May 2011 02:51:00 +0000

Peanut Chutney is one of the favorite Chutney's which goes very well with Dosa's Idli's Upma's and more. Checkout this recipe which is slightly different from the normal chutney's.

Ingredients:

1 cup Peanuts/Pallilu
4-5 small Tamarind flakes(soaked)
1 small Onion
1/4 cup Coriander leaves
5 Green Chillies
Salt to taste

Directions:

1. Heat a wide pan with a tsp of oil. Add the peanuts and fry them until it gives an aroma.
2. Remove them and collect in a Mixi jar.
3. Add a tbsp oil again to the heating pan, add onions, coriander leaves and chillies. Fry them well and add them to the jar.
4. Add salt and tamarind to the jar and make a paste of it.
5. Remove the chutney into a bowl. Heat some oil in the same pan again, add jeera/cumin seeds, avalu/mustard seeds, minappappu/ black gram, curry leaves and hing. Fry them until they splutter and then add this(talimpu) to the chutney. Serve it with hot Idli's/Dosa's/Upma as you like.

*We welcome your valuable suggestions/comments on this Recipe* I follow the following link for the unit conversions. Hope it will help. The link shows all the unit conversions for cooking www.onlineconversion.com

Peanuts