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Showing posts from January, 2011

Kobbari karam

Ingredients:
Dry Coconut - 2 cups (grated)
Dry red chillies - 5
Urad dal - 1 tbsp
Channa dal - 1 tbsp
Cumin seeds - 1/2 tsp
Fenugreek seeds - 1/4 tsp
Salt to taste
Oil - 1 tsp


Method:

Heat oil add all ingredients except coconut, salt and roast till aroma comes.Cool and grind all ingredients with coconut and salt to make powder.Store in airtight container.Serve with Idli or rice with ghee.

Alu Gobi ki tahari

Ingredients:
Pulao rice - 500 gms
Potatoes - 225 gms
Cauliflower - 2250gms
Oil - 2-3 tbsp
Turmeric - 1 tsp
Dry ginger powder - 1/4 tsp
Chilli powder  - 1 tsp
Garam Masala -  1 tsp
Bay leaves - 2
Cloves - 8
Cinnamon - 1 piece
Salt to taste


Method:

Peel and cut potatoes into four.Cut cauliflower into florets.Wash and soak rice for 15 minutes.Heat oil in a thick bottomed vessel. Fry cloves, cinnamon and bay leaves.Add potatoes, cauliflower florets, rice and fry for few minutes.Add salt, turmeric, ginger powder and chilli powder and mix them.Add double the water. Cover with lid and cook till rice is almost done.When rice is cooked and each grain is separate, sprinkle garam masala over.Toss lightly and serve hot.

Dahi vermicelli

Ingredients:
Vermicelli - 200 gms
Curd (fresh) - 350 gms
Green chillies - 2-3
Ginger - small piece
Mustard - 1/4 tsp
Red chilli- 1
Asafoetida -  a pinch
Oil - 1 tbsp
Curry leaves


Method:

Boil the vermicelli.Mix with curd, chopped green chillies, ginger and salt.Heat oil, fry red chilli, mustard seeds, asafoetida and curry leaves.pour over vermicelli mixture. Mix well and serve pickles.

Moong dal Khichidi

Ingredients:
Basmati rice - 500 gms
Split green gram - 225 gms
Cinnamon - 1 small piece
cloves - 6
Oil - 50 gms
Onions - 1 (chopped)
Turmeric - 1/4 tsp
Salt to taste


Method:

Wash and soak gram for half an hour.Wash and soak rice for 15 minutes.Heat oil, add sliced onions, spices and rice, dal, salt, turmeric and double the amount of water.Stir and cover the vessel with lid.Cook gently till rice is cooked and khichidi is soft.Garnish with chopped coriander leaves

Kandi -Kobbari pachchadi (Arhar dal with coconut chutney)

Ingredients:
Arhar dal - 1 cup
Fresh coconut - 1 Cup (grated)
Dry red chillies - 5-6
Oil - 1 tbsp
Tamarind - 2-3 stripes
Cumin seeds - 1/2 tsp
Salt to taste


Method:

Heat oil in a pan, add cumin seeds, dry chillies and arhar dal. Roast till the aroma arises.Cool and grind with all other ingredients by adding little water.Serve with steamed rice and ghee.This is winter dish

Kandi Podi

Ingredients:
Arhar dal - 1 cup
Channa dal - 1 cup
Moong Dal - 1 cup
Dry red chillies - 10- 12 or as per taste
Salt to taste
Curry leaves
Cumin seeds - 1 tsp
Turmeric - 1/4 tsp
Asafoetida -  a pinch


Method:

Dry roast the dals till the aroma comesRoast curry leaves, red chillies and asafoetida.Cool and grind all ingredients by adding salt, cumin seeds to make powder.Store in airtight container.Serve with steamed rice and ghee.

Pongal

Ingredients:
Rice - 1 cup
Moong Dal - 1/2 cup
Water - 5 cups
Ginger - small piece (finely chopped)
Cumin seeds - 2 tsp
Pepper corn - 1 tsp (crushed)
Ghee - 4 tbsp
Cashew nuts -  1 tbsp
Salt to taste
Curry leaves




Method:


Wash and cook rice and dal with salt, pepper, ginger pieces in pressure cooker.Heat ghee in kadai, add cumin seeds, cashew nuts and curry leaves.Add this to the cooked rice.Mix gently before serving. Serve hot with coconut chutney or allam pachchadi.Add some more ghee before serving if you need.

Daddojanam (curd Rice)

Ingredients:
Rice - 500 gms
Curd - 500 gms
Milk - 500 gms
Ginger pieces - 1 tbsp (finely chopped)
Green chillies - 3 - 4(chopped) or Pepper powder - 1 tsp
Salt to taste
Ghee - 1 tbsp
Channa dal, Urad dal - 1 tsp each
Mustard seeds - 1/2 tsp
Dry red chillies - 2
Curry leaves
Asafoetida  - 1/2 tsp (optional)


Method: 

Wash and cook the rice by adding double the water to rice.Cook and keep asideBoil the milk and add this to cooked rice with curd. Mix gently.Heat ghee in a pan add channa dal, urad dal, mustard, dry chillies, curry leaves and fry for one minute.Add green chillies and ginger pieces then fry for one minute.Add this to curd rice.Mix Asafoetida in water and pour over the rice.Close the rice bowl with lid and keep aside for 4-5 hours to set. Lastly add salt.Mix gently before serving.This is good for health and can carry this item in travelling for 1 or 2 days journey.

Pudina (Mint) Karam

Ingredients:
Pudina (Mint) leaves - 1 big bunch
Dry red chillies - 6-8
Cumin seeds - 1 tsp
Tamarind - 10 gms
Salt to taste
Turmeric - 1/4 tsp
Oil - 2-3 tsp


Method:

Take only leaves from pudina and wash them properly.Heat oil in kadai, fry dry red chillies, cumin seeds then keep aside.Roast mint leaves in the same kadai.First grind red chillies, cumin seeds then add tamarind and other ingredients to make fine powder.Store in air tight container for one month.Serve with rice.

Pachchi Pulusu

Ingredients:
Tamarind - lemon size
Red chillies - 3-4
Onion - 1-2 (finely chopped)
Salt to taste
Cumin seeds - 1 tsp
Curry leaves
Jaggery - 50 gms
Oil - 1 tsp


Method:

Extract juice from Tamarind.Roast red chillies, cumin seeds and curry leaves in oil. Cool and make it powder.Add this powder, salt, jaggery (as per your taste) to tamarind Juice.Add 2-3 glasses of water. Pachchi pulusu must be thin.Finally add chopped onion pieces.Serve with rice.Generally we prepare this pachchi pulusu in summer. 

Mixed vegetable fry

Ingredients:
Cauliflower florets - 1 cup
Beans - 1/2 cup  (chopped)
Carrot - 1/2 cup (chopped)
Capsicum - 1 (chopped)
Green peas - 1/2 cup
Ginger garlic paste - 2 tsp
Onion - 1 (chopped)
Green chillies - 2
Red chilli powder - 1 tsp
Salt to taste
Turmeric - 1/2 tsp
Coriander, cumin powder - 1 tsp
Garam masala - 1/4 tsp
Cumin seeds -  1 tsp
Curry leaves
Coriander leaves
Oil- 1 tbsp


Method:

Heat oil in kadai, add cumin seeds, curry leaves and fry for one minute.Add chopped onions, green chillies, ginger garlic paste and fry for 2-3 minutes.Add all vegetables and close the lid, cook in low flame for 5 minutes.Add all spices and mix well.Cook in low flame by adding little water. Close the lid and cook till the vegetables are tender and fried. Stir occasionally.Garnish with coriander leaves.Serve with rice or roti.This is easy, simple and tasty recipe with less oil.

Bitter Gourd Fry (Kakarakaya Eguru)

Ingredients:
Bitter gourd - 250 gms
Desiccated or fresh coconut grated - 1 tbsp 
Salt to taste
Turmeric - 1/4 tsp
Red chilli powder - 1 tsp
Oil - 1 tbsp
Channa dal, Urad dal, Mustard and cumin seeds - 1/4 tsp each (for talimpu)
Curry leaves
 Jaggery - small piece (optional)


Method:

Wash and cut the bitter gourd into small pieces and boil them in salted water. Drain the water and keep aside the pieces.Heat the oil in pan, add all talimpu ingredients, curry leaves and fry for one minute.Add bitter gourd pieces and spices and fry for 7-8 minutes in low flame.Add grated coconut, mix well and cook another 5 minutes. (add grated jaggery if desired)Serve with rice.This is good for diabetic, asthma patients.
కాకరకాయ ఇగురు  కావలిసిన వస్తువులు: కాకర కాయలు - 250 గ్రా  కొబ్బరి పొడి - 1 tbsp  ఉప్పు  పసుపు - 1/4 tsp  కారం - 1 tsp  నూనె - 1 tbsp  మినపప్పు, సెనగ పప్పు, - 1/2 tsp  ఆవాలు - 1/4 tsp  జీలకర్ర - 1/4 tsp  బెల్లం - చిన్న ముక్క  కరివేపాకు 
తయారీ: కాకరకాయలు కడిగి చిన్న ముక్కలు కోసి ఉడికించుకోవాలి.  నీళ్ళు వంచి ముక్కలు …

Kanda Fry (Yam Fry)

Ingredients:
Kanda - 500 gms
Grated Coconut - 1 tbsp (dry or fresh)
Ginger garlic paste - 1 tsp
Green chillies - 2
Red chilli powder - 1 tsp
Salt to taste
Turmeric - 1/2 tsp
Garam masala - 1 tsp
Oil - 2 - 3 tbsp
Channa dal, Urad dal - 1 tsp each (for talimpu)
Cumin and mustard seeds - 1/4 tsp each (for talimpu)
Curry leaves.


Method:


Wash and peel the kanda neatly. Grate the kanda and keep aside.Heat oil in kadai, add all talimpu ingredients and curry leaves.Fry till mustard crackles, then add chopped chillies and ginger garlic paste.Add grated kanda and fry in low flame till it 3/4th cooked.Then add spices and coconut powder and fry till it becomes little crispy.Remove from fire and serve with rice.

Bread Pudding

Ingredients:
Milk - 1 1/2 litres
Bread slices - 6
Bread Crumbs - 2 cups
Sugar - 4 tbsp
Almonds- 100 gms
Raisins - 200 gms
Vanilla essence - 2 tsp
Eggs - 2


Method:

Cut the bread slices, almonds into small pieces.Heat the milk in a thick bottomed pan and bring it to boil till the milk reduces to half by stirring continuousness.Remove from fire and mix sugar well then mix bread pieces, bread crumbs, almonds, raisins and essence. Blend well so all ingredients mix well.Allow the mixture to cool.Beat the eggs and mix in the above mixture.Pour the mixture in pudding mould and steam the pudding for 30 to 40 minutes in medium flame or until the pudding is set. This is little wet and tasty.

Bottle Gourd Curry (Sorakaya Kura)

Ingredients:
Bottle Gourd - 1 (Tender)
Onion - 1
Green chillies - 3
Ginger - small piece
Red Chilli powder - 1 tsp
Salt to taste
Turmeric - 1/4 tsp
Oil -1 tbsp
Channa dal, Urad dal, Mustard and cumin seeds - 1/4 tsp each (for talimpu)
Curry leaves
Milk - 1/2 cup


Method:


Peel and cut bottle gourd into small pieces.Finely chop green chillies, onion and ginger.Heat the oil in pressure cooker, add all talimpu ingredients and curry leaves and fry till mustard crackles.Add chopped onions, green chillies and onions and fry for 2 minutes.Add bottle gourd pieces and half cup of water then close the lid and cook upto three whistles.Remove from fire and cool it. Open the lid add spices and again put the cooker on flame.Cook till the water completely evaporates and then add milk and cook another 2 minutes.Serve with rice or roti.

Poha Dosa (Attukula Dosa)

Ingredients:
Rice - 2 cups
Poha - 1 cup
Butter Milk - 3 cups
Green chillies - 4-5
Salt to taste
Oil


Method:

Soak rice and poha  in butter milk for 2-3 hours.Grind the rice and poha into fine paste by adding salt and buttermilkAdd finely chopped green chillies to the batter.Heat the pan, grease with oil and pour 1 ladle full of batter to make round dosa.Cook both sides by applying oil.Serve hot with chutney

Mysore Bajji

Ingredients:
Maida - 100 gms
Sour Curd - 1 cup
Salt to taste
Baking soda - 1/2 tsp
Red chilli powder - 1 tsp
Oil - 1 tbsp
Oil for deep frying


Method:


Mix maida, curd, salt, chilli powder and 1 tsp of oil, add little curd if the batter is too tight.Keep aside for two to three hours.Before cooking add baking soda and mix well.Heat oil in kadai, drop medium size batter like round ball and cook in medium flame till golden brown.Do all like this by frying few at a time.After removing from oil, spread on paper napkin to absorb oil.Serve hot with chutney.

Punugulu

Ingredients:


Idli Batter - 2 cup
Maida or all purpose flour - 1/2 to 1 cup
Baking soda - 1/2 tsp
Salt to taste
Green chilli paste or red chilli powder -  1 tsp
Coriander leaves - small bunch (finely chopped)
Curry leaves - few (finely chopped)
Oil for deep fry


Method:

Mix all the above ingredients except oil. The batter must be tight for making punugulu. If it is loose, oil absorbs more.Keep aside the batter for 15 minutes Heat oil in kadai, drop 1 tsp of batter(like round ball) in hot oil, do like this for all.Cook few at a time and Fry till golden brown and spread on paper napkin.Serve hot with chutney.

Tomato Broad bean curry (tomato chikkudu kaya kura)

Ingredients:
Broad beans - 250 gms
Tomatoes - 2 -3
Onion - 1
Green chillies -2
Ginger garlic paste - 1 tsp
Salt to taste
Red chilli powder - 1 tsp
Turmeric - 1/4 tsp
Oil - 1 tbsp
Urad dal, Channa dal, cumin seeds, Mustard seeds - 1/4 tsp each (talimpu)
Curry leaves


Method:

Trim the edges of broad beans and cut them into 1' pieces and boil them in salted water for 5 minutes.Finely chop onions, tomatoes and green chillesHeat oil in kadai, add all talimpu ingredients, curry leaves and fry till mustard crackles.add onion, green chillies, tomatoes and cook till tomatoes are tender.Add boiled beans, spices and one cup of water and cook another 10 minutes in low flame or till water evaporates.Serve with rice.

Potato (Bangala dumpa) Kurma

Ingredients:
Potatoes - 500 gms
Tomatoes - 4
Onions - 4
Green Chillies - 2
Ginger Garlic paste - 1 tbsp
Fresh coconut - 1 cup (chopped)
poppy seeds - 1 tbsp

Cumin seeds - 1/2 tsp
Cardamom  - 2
Cinnamon - 1" piece
Cloves - 4 - 5
Salt to taste
Turmeric - 1/2 tsp
Red chilli powder - 1 tsp
Garam Masala - 1 tsp (optional)
Oil- 2 tbsp
Coriander leaves


Method:

Half boil the potatoes, peel and chop them into medium pieces.Finely chop onions, tomatoes and green chillies.Heat oil in thick kadai, add cardamom, cinnamon, cloves and cumin seeds and fry till aroma comes.Add chopped onions, green chillies, ginger and garlic paste and cook till they are translucent.Add tomatoes, salt, turmeric and red chilli powder, cook till oil floats.Grind coconut and poppy seeds into fine paste by adding little water.Add potatoes, coconut paste and one glass of water.Close the lid and cook in low flame for 10 minutes.Garnish with coriander leaves.Serve with rice, pulao.