Preethi's Andhra Kitchen

Kandhi Pachadi / Toor Dal Chutney

2010-08-25T20:05:00.001-07:00

Ingredients:-

Toor dal : 1/2 rice cooker cup

Dry red chillies : 3

Garlic : 1 pod

Cumin seeds : 1/2 tspn

Tamarind : 2-3 pods

Coconut: 2 tspn

Salt : as required

Ingredients for Talimpu:-

Oil : 2 tspn

Cumin seeds : 1/4 tspn

Mustard seeds : 1/4 tspn

Asafoetida : pinch of

Curry leaves : 1 sprig

Preparation:-

Heat a pan and add 1 tspn oil , add toor dal , cumin seeds , dry red chillies and fry on medium flame till dal turns its color and then switch off stove. Add coconut , garlic pieces and enough salt. Let this cool.
Soak tamarind.
Grind fried items and tamarind with little amount of water.
Put talimpu with the above listed ingredients and mix with chutney.
serve it with hot rice and ghee.

Tomato Rice

2010-08-18T19:47:00.001-07:00

Ingredients to grind:-Tomatoes : 2

Tomato paste : 1 tbspn

Chilly powder : 1/2 tspn

Ingredients to cook rice:-

Basmati rice : 3 rice cooker cups

Oil : 1 tbspn

Whole garam masalas : Cloves -2, Cardamoms-2, Cinnamon- 1 inch , Bay

leaves-2

Ginger garlic paste : 1/4 tspn

Water : 5 rice cooker cups

Salt : 2 tspns

Mint leaves : 10

Lemon juice : 1 tspn

Ingredients to make tomato rice:-

Oil + Ghee : 2 tbspn

Whole garam masalas : Cloves -2, Cardamoms-2, Cinnamon- 1 inch , Bay leaves-2

Onion : 1

Green chillies : 8

Curry leaves : 1 sprig

Ginger garlic paste : 1/4 tspn

Green peas : 1/2 cup

Grinded tomato puree

Salt : 2 tspn

Cooked rice

Coriander powder : 1 tspn

Garam masala powder : 1/2 tspn

Coriander leaves : 5 sprigs

Preparation :-

Chop tomatoes and grind them with tomato paste and chilly powder. Put this aside.
Wash basmati rice and soak for 15 mins. Heat a pan add oil , add whole garam masalas , curry leaves , ginger garlic paste and add water. Add salt and mint leaves and let this boil.
Add lemon juice and strained rice and cook till done and switch off stove. Do not remove lid for 5 mins and later cool the cooked rice.
Heat a pan add oil , ghee , whole garam masalas , green chillies and curry leaves and fry till done.
Add sliced onions and fry till they turn lite brown and then add ginger garlic paste.
Add green peas and fry for 5 minutes.
Add grinded tomato puree , 2 tspns salt , garam masala powder , coriander powder and mix nicely and fry till tomatoes mixture oozes oil.Add 1 tspn lemon juice and coriander leaves .
Add cooked rice and mix gently. Fry till done.
Serve hot with spicy baby potato curry , onions and lemon wedges.

Spicy Baby Potato Curry

2010-08-18T19:21:00.000-07:00

Ingredients:-

Baby potatoes : 10

Onion : 1

Tomato paste : 1&1/2 tbspn

Green chillies : 4

Oil: 2 tbspn

Whole garam masala : Cloves-2 , Cardamoms -2, Cinnamon stick - 1 inch

Ginger garlic paste : 1/4 tspn

Curry leaves : 1 sprig

Cumin seeds : 1/4 tspn

Coriander powder : 1 tspn

Fennel powder : 1 tspn

Chilly powder : 1/4 tspn

Garam masala powder : 1/4 tspn

Chicken masala powder : 1/2 tspn

Curd : 2 tbspn

Coriander leaves : 5 sprigs

salt : 1 tspn

Preparation :-

Boil potatoes and peel the skin.
Take a small bowl and add tomato paste and water and mix it with out lumps. To this add curd , coriander powder, fennel powder, chilly powder, chicken masala, Garam masala powder. Mix all nicely.
Heat a pan add oil , add cumin and whole garam masalas and fry till done.
Add green chillies, curry leaves and onions. Fry till onion turns lite brown.
Add ginger garlic paste and fry for a minute and add boiled potatoes and toss the pan by holding its handle. Do not mix with laddle.
Reduce the flame of stove and slowly add tomato mixture and add enough water. Add enough salt.
Let this boil fully.
switch off stove and add coriander leaves.
Serve hot with any rice item .

Nune Gongura

2010-08-11T10:10:00.000-07:00

Ingredients:-

Gongura : 1 bunch

Onion : 1

Green chillies : 4

Oil : 2 tbspns

Urad dal : 1/2 tspn

Chana dal : 1 tspn

Cumin : 1/2 tspn

Mustard seeds : 1/4 tspn

Dry red chilly : 1

Garlic : 4 pods

Curry leaves : 1 sprig

Fenugreek powder : 1/4 tspn

Salt : as required

Chilly powder : 1/2 tspn

Turmeric : pinch

Coriander powder : 1 tspn

Preparation:-

First pluck gongura leaves from the stalks , wash them , chop them and dry them .

Heat a pan add oil , when hot add dry red chilly, urad dal, chana dal, cumin seeds, mustard seeds, crushed or chopped garlic, green chillies, curry leaves and fenugreek powder.

Add chopped onions and add pinch of salt. Cook till onions turn lite brown.

Add chopped gongura and fry till they turn their color.

Add salt, chilly powder, turmeric and coriander powder. Fry till oil oozes out and switch off stove.

Serve with hot rice and ghee.

Andhra Fish Fry

2010-04-25T19:06:00.001-07:00

Ingredients :-

Fish fillets : 2 ( I used tilapia)

Salt : 1/2 tspn

Chilly powder : 1/4 tspn

Turmeric : 1/8 tspn

Coriander powder : 1/4 tspn

Cumin powder : 1/4 tspn

Garam masala powder : 1/4 tspn

Curry leaves : 2 sprigs

Coriander leaves : 5 sprigs

lemon juice : Juice of 1/4 lemon

Oil : 1 tbspn

Onion : 1/2

Ginger garlic and chilly paste : 1/2 tspn

Preparation :-

Wash fillets under cold running water and pat them dry with paper towel.
Take a small bowl and add all spices like salt , chilly powder , coriander powder , turmeric, cumin powder and garam masala powder . Mix all spices nicely . Crush ginger , garlic and 1 small green chilly and add it to spices . Chop 1 sprig of curry leaves and coriander leaves finely and add it to the spices . Add lemon juice and 1 tspn oil and mix nicely.
Apply this paste to fillets on both sides and take 2 spoons of all purpose flour and sprinkle on both sides of fillets and pat it with fingers . Marinate this for 15 minutes.
Heat a pan add 2 tspns oil and when hot add 1 sprig of curry leaves and put fillets and add vertically chopped onion . When it is done on one side carefully flip it on other side .
When it is done on other side just switch off stove .
Transfer the fillets on to a plate and squeeze lemon juice allover and serve hot with hot rice .
Goes excellent as a side dish for sambar or dal.

Allam Kaya / Ginger Garlic Pickle

2010-04-23T13:33:00.001-07:00

This pickle is very famous in Telangana region of Andhra pradesh . It has got different names such as 'Allam kaya' , 'Allam avakaya' ... . I truely love this pickle , love to have this with hot hot rice and a drop of ghee . This pickle is very easy to make and have a shelf life of 1 year.

Ingredients :-

Raw Mango : 1 big

Salt : 3 Tbspns

Chilly powder : 4 Tbspns

Mustard powder : 1 tspn

Fenugreek powder : 1/2 tspn

Ginger garlic paste : 2 Tbspns

Oil : 8 Tbspns

Cumin seeds : 1/2 tspn

Vaminta seeds : 1/2 tspn

Seeds of dry red chilly : 1tspn

Preparation :-

Take 1 big mango , wash it and dry it with paper towel.
Chop mango into big pieces .
Make ginger garlic paste .
Heat a pan add 8 tbspns of oil and when hot add cumin and vaminta seeds ( they look like small mustard seeds and are very crunchy ) . Add ginger garlic paste and spread it with spoon and after a minute switch off stove . Let this cool.
Add tadka to mango pieces and mix nicely.
Take a bowl and mix salt , chilly powder , mustard powder and fenugreek powder.
Add the spice mix to mango pieces and mix nicely.
Cover it and put the bowl in a dry place for 48 hours .
After 48 hrs the pickle looks like this , dont think it is full of oil it is the liquid from mango and we call it as 'voota' . Now with a dry spoon mix the pickle nicely .
Transfer the contents to a glass jar or bottle.

Andhra Palli Podi /Andhra Peanut Spice Powder

2010-03-10T07:17:00.001-08:00

Ingredients :-

Peanuts : 1 Electric rice cooker cup

Dry red chillies : 12

Cumin seeds : 1/2 tspn

Coriander seeds : 1/2 tspn

Garlic pod : 1 big pod

Salt : 1 tspn

Dry descinated coconut : 1 Tbspn

Preparation :-

Heat a pan and add peanuts and dry red chillies and fry them nicely till done .
Then add cumin seeds and coriander seeds and fry for 2 mins and switch off stove.
Immediately add chopped garlic and descinated coconut and mix nicely. With the little heat available after switching off the stove coconut and garlic gets litely fried .
After 5 mins transfer this to a plate and let it cool.
Once it is cooled grind them along with salt and adjust the taste accordingly.
Store in a dry air tight container and store in a dry place .
serve this spicy peanut powder with hot rice and a drop of ghee. This will be good for 6 months.

Andhra Chicken Pickle

2010-03-09T07:10:00.001-08:00

Ingredients :-

Chicken : 1 lb ( boneless)

Coriander seeds : 2 Tbspn

Cloves : 8

Cinnamon : 2" piece

Cardamom : 3

Poppy seeds ( dry fried) : 1 tspn

Garlic : 10 pods

Ginger : equal quantity of garlic

Water : 1 small glass

Turmeric : 1/4 tspn

Salt : 1/4 tspn

Oil : 100ml

Salt : 5 tspn

Paprika : 12 tspn

Mustard Powder : 2 tspn

Fenugreek powder : 1/2 tspn

Lemon : 5

Ingredients for tadka :-

Oil : 100 ml

Dry red chillies : 4

Cumin seeds : 1 tspn

Mustard or vaminta seeds : 1/2 tspn

Curry leaves : 1 sprig

Asafoetida : 1/8 tspn

Preparation :-

Clean and cut chicken into small pieces.
Heat a glass of water and bring it to boil . When it comes to boiling point add 1/4 tspn salt and 1/4 tspn turmeric . Add chicken pieces slowly and cook it till done and strain it.
Dry the chicken pieces on a paper towel for 15 mins.
In mean time grind coriander seeds , cloves , cardamom , cinnamon and dry fried poppy seeds to a fine powder.
In second round add ginger and garlic pieces and grind again.
Now heat a pan add 100 ml of oil and fry boiled chicken pieces till golden brown.
Now to the fried chicken add grinded paste and fry for 3 mins and switch off stove.
Take a dry bowl and add salt , paprika , mustard powder and fenugreek powder and mix nicely. Pour these spices on top of chicken and mix nicely.
Take a bowl and squeeze juice of 5 lemon .
Once the chicken is cooled add this lemon juice and mix nicely.
Now heat a sauce pan add 100ml of oil and make tadka by adding dry red chillies , cumin , mustard and asafoetida. Switch off stove and carefully add curry leaves . let this tadka cool completely.
Add this tadka to chicken and mix nicely.
Transfer it to a dry storage container. You can sere after a day .
Serve it with hot rice.

Andhra Chicken Pakodi

2010-02-05T15:25:00.001-08:00

Ingredients :-

Chicken : 1 lb (boneless)

Salt : 1 tspn

Chilly powder : 1/2 tspn

Turmeric : 1/8 tspn

Garam masala powder : 1/4 tspn

Coriander powder : 1/4 tspn

Tandoori chicken masala : 1/2 tspn

Ginger garlic paste : 1/2 tspn

Curd : 1 tbspn

Lemon juice : 2 tspn

Red food color : pinch

Besan flour : 3 tspns

Corn flour : 3 tspns

Preparation :-

Clean and cut 1 lb of boneless chicken breast in to small pieces ( appx 1 " size).
To this add salt , chilly powder , turmeric , garam masala powder , coriander powder, tandoori masala , ginger garlic paste , curd , lemon juice and red food color. Mix all and add besan flour and corn flour in equal proportions . The final consistency should be a thick paste that coats chicken nicely.
Deep fry them in oil till done and take out on a kitchen towel.
Serve them as snacks with onion and lemon wedges.

Home Made Vegetable Pizza

2010-01-25T09:31:00.000-08:00

Size : Appx 10 inch pizza

Serves : 2 -3 adults

Ingredients :-

For making dough:-

Maida / All purpose flour : 2 cups

Yeast : 1/2 tbspn

Sugar : 1/2 tspn

Salt : 1 tspn

Warm water : 1 cup

Olive oil : 2 tbspn

For dusting :-

Maida : 1 cup

Pizza Sauce :-

1/4 tin of pizza sauce

Toppings :-

Onion : 1 small

Capsicum : 1/2

Pineapple : few chunks

Jalapeno : 1

Mushrooms : 5

Broccoli : 1/4 crown

Preparation :-

Take 2 cups of all purpose flour also called as maida in a big bowl. To this add salt and mix nicely.
Take a bowl and add yeast , to this add 1 cup of warm water and sugar(Dont add hot water yeast will die) . Mix nicely and put aside for 10 mins .
When yeast proofs then add 1tbspn olive oil to the flour and add yeast mixture . Mix nicely and finally add 1tbspn olive oil to the dough and give a good mix. The dough will be sticky so dont worry about it and it should be like that only. Cover the dough with a lid or wet damp cloth and put in a warm place for 1 hr.
After that if u see the dough it will increase its size atleast double. Punch down the dough and mix nicely . cover it and put again in warm place for 45 mins. After the time elapse punch down the dough .
Take 1/4 cup of flour on a flour board and take the dough on to the board and make a nice dough and roll it with rolling pin or you can directly spread the dough on the pizza pan. Before spreading pizza dough on the pan sprinkle little corn meal or dry flour s that it prevents the pizza base from sticking to the pan . Once done apply olive oil all over the base and edges. Take a fork and prick it allover.
Preheat oven to 450 degree F and after it is preheated put this pizza pan in oven and bake for 5 mins and take out.
Now apply pizza sauce all over the base . I used Trader giotto's pizza sauce . You can use any brand or you can use fresh home made pizza sauce.
Distribute toppings evenly all over the base.
Sprinkle mozzarella grated cheese all over the vegetables.
Drizzle olive oil all over the pizza and put the pan back in the oven.
When cheese melts and turns light brownish color then switch off oven and pull out the pan carefully .
Transfer pizza on to a chopping board and cut with a pizza cutter.
Thought of showing the bottom side of the pizza that browned evenly.
Serve delicious hot vegetable pizza .

Mumbai Special Tawa Pulao

2010-01-11T18:31:00.000-08:00

Serves : 2

Ingredients :-

Basmathi rice : 1&1/2 electric rice cooker cups

Cauliflower : 1/4 of a small cauliflower

Capsicum : 1 small

Carrot : 1

Potato : 1 small

Green peas : 1/2 cup frozen

Tomato : 1 plum

Onion : 1

Green chillies : 2

Garlic : 3 pods

Ginger garlic paste : 1/4 tspn

Cumin : 1/2 tspn

Bay leaf : 2

Pav bhaji masala : 2 tspn

Kitchen king masala : 1 tspn

Garam masala : 1/4 tspn

Salt : 1&1/2 tspn + 1/4 tspn

Water : 1/4 cup

Spring onions : 1 bunch

Red chilly paste : 1 tbspn

Lemon : 1/2

Preparations :-

Clean rice and add enough water as directed , add 1&1/2 tspn salt and cook till fluffy and cool it.
Chop onion , slit green chillies , chop cauliflower , capsicum , carrot , potato, spring onions , garlic and tomato .
Heat a wok add 1 inch cube butter and 2 tbspn oil and when hot add cumin seeds , bay leaves, finely chopped garlic and green chillies.
Then add onions and fry till half done and add ginger garlic paste.
Add all veggies except tomato ,mix them and add 1/4 tspn salt and fry them till they are cooked. Check whether veggies are cooked by piercing laddle into a potato piece .
Once they are cooked add tomato and add pav bhaji masala , kitchen king masala and garam masala and fry for a minute, add red chilly paste and add water . Adding little water helps in producing enough moist , helps in better mixing of masalas to veggies and helps in not getting burnt to the bottom. Add spring onions and dont mix it.
Immediately add rice and give a good mix. Squeeze lemon juice and mix gently. When Rice turns hot switch off stove and serve hot.
If u like u can serve it with raitha but i like it as it is.

Palakura Kura / Spinach Curry

2009-12-30T18:56:00.000-08:00

Serves : 2

Ingredients :-

Spinach : 1 bunch

Onion : 1 small

Tomato : 1 Plum

Green chillies : 2

Curry leaves : 1 sprig

Ginger garlic paste : 1/4 tspn

Oil: 1tbspn

Dry red chillies : 2

Cumin : 1/4 tspn

Turmeric : 1/8 tspn

Salt : 1 tspn

Chilly powder : 1/4 tspn

Coriander powder : 1/4 tspn

Garam masala : 1/4 tspn

Coriander leaves : 3 sprigs

Preparation :-

Clean 1 bunch of spinach and chop finely.
Chop onion , tomato , green chillies and freshly pound ginger garlic paste.
Heat a pan add oil and when hot add dry red chillies , cumin seeds , green chillies and curry leaves . Once they are fried add onions and pinch of salt and fry till golden brown.
Add ginger garlic paste and turmeric and fry for 2 mins.
Add chopped spinach and fry till done . Cook covered.
Once spinach is cooked add salt , chilly powder , coriander powder and garam masala powder and mix nicely.
Add chopped tomato and cook covered till tomato turns mushy.
Finally add coriander leaves and switch off stove.
Serve it with rice or rotis.

Pachi Carrot Thurumu Kura / Raw Grated Carrot Curry

2009-12-29T11:26:00.000-08:00

Ingredients :-

Carrots : 2

Lemon : 1/2

Salt : 1/2 tspn

Coriander leaves : 3 sprigs

Oil : 1 Tbspn

Dry red chillies : 2

Garlic : 1 big pod

Green chillies : 3

Cumin seeds : 1/4 tspn

Mustard seeds: 1/4 tspn

Curry leaves : 1 sprig

Preparation :-

Take 2 big carrots and peel its skin.
Grate carrot using the big wholes of the grater.
To the grated carrot add salt and squeeze juice of lemon (plz use fresh lemon and dont use bottled lemon juice) and mix nicely.
Finely chop coriander leaves and add it to the grated carrot .
Heat a pan add oil and make talimpu by adding dry red chillies , cumin and mustard seeds . Next add finely chopped green chillies and crushed garlic and fry till done. Add curry leaves and once they turn crisp switch off stove and add this talimpu to grated carrot and mix nicely.
Serve this with rice or rotis.

Raw Onion Tomato Pickle

2009-12-29T11:01:00.000-08:00

Ingredients :-

Onion : 1 big

Tomato :1 big

Green chillies : 3

Coriander leaves : 5 sprigs

Salt : 1/2 tspn

Cumin seeds : 1/4 tspn

Cumin powder : 1/4 tspn

Oil : 1Tbspn

Procedure :-

Finely chop onion and take them into a bowl.
Finely chop tomato and add this to onion.
Finely chop green chillies and add to onion tomato.
Finely chop Coriander leaves and add to onion tomato.
Now litely crush cumin seeds with your fingures and add to above mixture. Add cumin powder and salt and mix nicely.
Add raw oil and mix nicely . Let this soak atleast 2-3 hours before serving . If i want to serve it in afternoon lunch i will make it in the morning .
Serve this with rice or roti.

Note :-

1) Everything in this recipe is raw , so dont cook anything.

2) This will be good only on the day you prepare . Doesnt have a long shelf time like other pickles.

3) Finely chop all veggies as fine as u can .

Stuffed Long Brinjals

2009-12-24T07:45:00.000-08:00

Serves : 2

Ingredients :-

Long brinjals : 2

Garlic pods :3

Curry leaves : 1 sprig

Oil : 2 tbspns

Salt : 1/2tspn

Ingredients for stuffing :-

Urad dal : 6tspns

Chana dal / bengal gram : 6 tspns

coriander seeds : 3 tspns

Dry red chillies : 10

Garlic pods : 2

Dry coconut powder : 2 tbspns

Salt : 1 tspn

Preparation :-

Take 2 long brinjals , wash them and dry them. If u are using indian long brinjals u need atleast 10 brinjals.
Heat a frying pan and add 2 tspns oil and when hot add urad dal , chana dal and dry red chillies and fry till they turn golden colour. Then add coriander seeds , chopped garlic pods and fry for 2 mins and switch off stove and immediately add dry coconut and fry it when the pan is still hot. Let them cool.
Grind to a fine powder by adding 1 tspn salt.
Now cut brinjals into 3 inch size pieces horizontally and put 2 cross slits on them. Put the slits til half the length. Put them in salted water.
Now take a bowl and take 1/2 of the grinded powder to this add 2 tspns oil and mix it . Adding oil in powder makes easy to stuff and it enables to cook inside. Stuff this powder in brinjals.
Put them in a microwave safe bowl like pyrex and add 1tspn oil and gently mix them .
Microwave them for 8 minutes . 4 minutes on one side then take out bowl and turn brinjals to other side and microwave for 4 mins . Take the bowl once it is done.
Heat a pan add 1 tbspn oil and add 3 crushed garlic pods and curry leaves and immediately add microwaved brinjals and add 1/2 tspn salt and mix them good . Fry them till they are done. Be careful while stirring them they will be very sensitive since they are already cooked.
Serve them with hot rice and ghee . Goes good as a side dish for sambhar and dal curries . I even love it with curd rice.

Note :- U can preserve the remaining powder in a airtight container and store it in refrigerator. You can use this same powder to make various frys . Just wait i will show them in upcoming posts.

Kodiguddu Pulusu / Andhra Egg Pulusu

2009-12-08T09:02:00.001-08:00

Ingredients :-

Eggs : 3

Onions :1 big

Tomato :1

Green chillies : 2

Ginger garlic paste : 1/4 tspn

Tamarind : 2 blue berry size

Oil : 1 Tbspn

Dry red chillies: 1

Cumin and Mustard seeds : each 1/4 tspn

Salt : 1 tspn

Chilly powder : 1/2 tspn

Turmeric : 1/8 tspn

Coriander powder : 1/2 tspn

Coriander leaves : 5 sprigs

Preparation :-

Boil eggs , remove their shells and put vertical slits on them.
Chop onion , tomato and green chillies . Soak tamarind or microwave in sufficient water for 1 minute and when it cools take the juice out of it.
Heat a shallow pan and add 1 tbspn oil . Make tempering by adding dry red chilly , cumin and mustard seeds.
Then add ginger garlic paste if it is freshly ground if not add it after onions.
Add green chillies and onions and fry till golden color.
Then add all spices like salt , chilly powder , turmeric and coriander powder and fry for a minute.
Now add tomato and fry till mushy and then add eggs. Fry for a couple of minutes.
Now add tamarind juice and add sufficient water according to ur required consistency.Cook covered for 10 -15 mins .
Finally add finely chopped coriander leaves and give a good mix and switch off stove .
Serve it with hot rice or rotis

Kakarakaya Pachadi / Bitter Gourd Chutney

2009-12-02T10:08:00.000-08:00

Ingredients :-

Bitter gourds : 2 medium size

Onions : 2

Tomatoes : 2

Green chillies : 6

Garlic : 3 pods (1+1+1)

Salt : 1/4 tspn + 1/2tspn

Sugar : 1 tspn

Coriander seeds : 2tspns

Sesemam seeds : 1/2tspn

Coconut : 1 Tbspn

Tamarind : black berry size

Coriander leaves : 5 sprigs

Oil : 4 tspns (2+2)

Ingredients For Tempering :-

Oil : 1 tspn

Dry red chillies : 2

Cumin seeds : 1/4 tspn

Mustard seeds : 1/4 tspn

Asafoetida : 1/8 tspn

Curry leaves : 1 sprig

Preparation :-

Chop bitter gourd as fine as possible. Chop onions , tomatoes , green chillies and garlic pods.
Heat a pan add 2 tspns of oil and when hot add 1 chopped garlic pod.
Next add finely chopped bitter gourd , add 1/4 tspn salt and fry till golden brown . Then add sugar and fry for 5 more minutes and switch off stove.(Dont worry adding sugar doesnt make your chutney sweet it only reduces the bitterness of bitter gourd)
Heat another pan and dry fry coriander seeds and sesemam seeds. Once done add green chillies and fry till done . Transfer them into a mixcy container .
In same pan add 2 tspns oil and when hot add 1 garlic pod , onions and fry till done .
Then add tomatoes and tamarind and fry till mushy . Switch off stove and let this cool.
In mixcy container add coconut and 1/2 tspn salt and grind along with the green chilly mixture to a coarse paste .
Then to the mixcy container add onion tomato mixture , 1 garlic pod and coriander leaves and grind to a chutney consistency without adding water.
Transfer the grinded chutney to a serving bowl and to this add fried bitter gourd and mix well.
Make tempering by adding a teaspoon oil and when hot add dry red chillies , cumin and mustard seeds . Then add asafoetida and curry leaves. Switch off stove and pour this tempering on chutney and mix well .
Serve this with hot rice and ghee.

Vankaya Kothimeera Karam / coriander stuffed brinjal

2009-12-01T07:23:00.000-08:00

This is a famous andhra dish done in all parts of Andhra pradesh . Andhra is famous for stuffed brinjals and there are numerous varities of stuffed brinjals and here is the recipe of famous vankaya kothimeera karam kura( coriander masala stuffed in baby brinjals) .

Serves : 3 adults

Ingredients :-

Baby brinjals : 8

Coriander leaves : 1 big bunch

Garlic : 1 big pod

Ginger : equalent piece of garlic

Coconut : 2 tbspn (fresh / frozen)

Green chillies : 4

Cumin Seeds : 1/4 tspn

Salt : 2 tspns

Oil : 2 Tbspns

Preparation :-

Wash brinjals and wipe them with cloth.
Clean coriander leaves and chop it , you can even use the tender coriander stems . Chop ginger , garlic and green chillies.
Grind ginger , garlic , green chillies , coconut , coriander leaves, cumin seeds and 1 & 1/2 tspn of salt to a fine paste. If required add few drops of water while grinding . Do not add more water , you can not stuff it .
Put a plus slit on each brinjal on opposite side of the stem till half the length with the stem intact.
Stuff this coriander mixture in brinjals . Stuff as much as u can.
Heat a flat non stick pan , add oil and when hot add stuffed brinjals and saute them . Immediately add 1/2 tspn salt on brinjals . Mix it and cover with a lid.
Fry brinjals till 3/4 th done and then add remaining coriander paste .
Fry uncovered till brinjals are perfectly cooked and masala drys out. You can increase the flame to dry out the masala , stirring continuously without burning the bottom.
Once done cover it with a lid and switch off stove and after 5 mins transfer it in to a serving bowl.
Serve it with hot rice and ghee. Also goes good as a side dish for sambhar or dal . I even love to have it with curd.

Andhra Chicken - 65

2009-11-24T20:44:00.001-08:00

Ingredients for marination :-

Boneless chicken breast : 1 lb

salt : 1/2 tspn

chilly powder : 1/4 tspn

Coriander powder : 1/4 tspn

Garam masala powder : 1/8 tspn

Ginger garlic paste : 1/4 tspn

Black pepper powder : 1/8 tspn

Azinomoto : 1/4 tspn

Egg : 1

Cornflour : 5 tspns

Oil : Sufficient for deep frying

Ingredients for Tadka :-

Oil : 2 tspns

Garlic : 1 big pod

Ginger : equalent to garlic

Green chillies : 4

Ginger garlic paste : 1/4 tspn

Curry leaves : 2 sprigs

Black pepper powder : 1/8 tspn

Curd : 1/4 cup

MSG (Tasting salt) : 1/4 tspn

Coriander powder : 1/4 tspn

Salt: 1/4 tspn

Chilly powder : 1/8 tspn

Red food color : pinch

Coriander leaves : 5 sprigs

Preparation :-

Clean and chop chicken into nice small cubes.
To the cleaned chicken add salt , chilly powder , coriander powder , garam masala powder ,ginger garlic paste , black pepper powder and azinomoto /MSG . Mix them nicely and marinate for 15 minutes.
To this add egg white and mix nicely and then add corn flour . Add cornflour till chicken is well coated . Dont add water at all.
Pour oil sufficient for deep frying in a kadai and heat it putting in a medium high flame. Deep fry chicken pieces till golden brown and drain on a paper towel.
Heat a flat pan add 2 tspns oil and when hot add slitted green chillies , finely chopped ginger and garlic pieces and when they are done add curry leaves.
Add pepper powder and ginger garlic paste . Fry for a minute and then add curd.
Add salt , chilly powder ,MSG , coriander powder and red food color mixed in little water.
Let curd come to boil then add fried chicken and mix nicely . Increase flame and saute till dry . Finally add finely chopped coriander leaves and give a good mix and switch off stove . Squeeze juice of 1/4 lemon .
Serve it hot with onions and lemon wedges.

Aloo Bhendi Fry / Potato Okra Fry

2009-10-24T20:50:00.000-07:00

Ingredients :-

Potato : 1 big

Bhendi / okra : 50-60

Onion : 1 small

Oil: 2tbspn

Ginger garlic paste : 1/4 tspn

Salt : 1tspn

Chilly powder : 1/2tspn

Turmeric : 1/8tspn

Garam masala powder : 1/8 tspn

Coriander powder : 1/2tspn

Preparation :-

Chop onion , potato and bhendi.
Heat a pan add 2 tbspn oil and fry onions till golden brown. Then add ginger garlic paste and fry for a minute.
Add chopped potato and fry covered for 5 mins .
Add bhendi and fry uncovered till both the veggies are perfectly cooked . (pierce spoon into potato and if it cuts easily it indicates it is cooked)
Add salt , chilly powder , turmeric , garam masala and coriander powder. If u like tabgy taste u can add 1/4 tspn amchur powder (dry mango powder).
Fry for 5 mins and switchoff stove.
Serve hot with rice or rotis

Butter Naan & Garlic Naan

2009-10-22T15:19:00.000-07:00

Produces : 8 Naans

Ingredients :-

Maida/All purpose flour : 2 cups

Salt : 1tspn

water : 1/2cup

Yeast : 1tspn

Sugar :1tspn

Curd / plain yogurt : 2Tbspns

Egg :1

Garlic : 3 pods (to make garlic naan)

Butter : For basting

Preparation :-

Take 2 cups of flour in a big bowl. To this add salt and mix together.
Take 1/2 cup of water and warm it in microwave for 30 sec. To this warm water add 1tspn dry yeast and 1tspn sugar. Mix them and put lid . Put it aside for 10 mins till it froths.
In that frothed water add 2tbspns of curd and break 1 egg and whisk it nicely till u see full bubbles.
In flour add 4tspns oil and mix it nicely till oil is incorporated into flour uniformly.
To this flour slowly add yeast mixture and mix till it forms a sticky dough.
Cover this bowl with a wet cloth and put in a warm place like oven for 2hrs . It will double the quantity . Takeout the bowl , mix everything again by litely adding oil to ur palm , cover again with wet cloth and put it back in warm place for 2 hrs. Again it will raise the flour quantity in this 2 hrs.
Take the bowl out and again mix it with oily hand and divide the dough into 8 equal parts.
Take a flouring board and add liitle dry maida on it . Take 1 portion of the dough and litely roll it on the dry maida . With a rolling pin roll the naan into oval shape , u can dust it litely with the dry flour . Dont roll it too thin it will get crisp.
Put them on a baking sheet (baking tray) .
Preheat oven to the maximum temperature available . My oven's max temp is 500 degree F . Once it is preheated Put this tray near to the filament if yours is electric oven , ours is gas oven and flame comes at the bottom. So if yours is gas oven put the trays in bottom rack. First batch of naan takes 10 mins to bake but after that oven will be in high heat so next batches take less than 4 mins. In hotels naans are baked in tandoors @ 800 degree F but our residential ovens has maximum temerature of 500 or 550 degree F . So in tandoor they take 1 minute to fry and in our ovens it takes 3 mins . Dont bake it for more time they will turn hard . Just bake till u see bubbles and lite golden colour .
Once they are done take them out and brush them with melted butter. (Dont use butter stick directly, it gives some kind of smell . Better melt it and then brush it)
Serve hot hot home made yummy yummy butter naans with your choice of gravy.

Garlic Naan :-

Chop garlic pods finely . After rolling the naan , sprinkle garlic all over and pat it with palm so they sit in the naan . Bake them like before and apply melted butter and serve hot .
In same way u can sprinkle kalonji (nigella ) , sesemam seeds , cumin seeds .

Chicken Biryani (pakki syle)

2009-10-19T13:24:00.000-07:00

If u want to make a flawless biryani then pakki style is the best way to go. Try this u will definetley love it.

Serves : 2

Ingredients :-

Ingredients for marination :-

Chicken : 1 lb ( cut chicken / drumsticks /boneless)

Salt : 1 /2 tspn

Chilly powder : 1/4tspn

Turmeric : 1/4 tspn

Coriander powder : 1/4tspn

Garam masala powder : 1/8 tspn

Curd : 1 laddle full

Lemon juice : juice of a 1/2 lemon

Ingredients to grind to a fine paste :-

Poppy seeds : 1 tbspn (dry roast)

Cashews : 5

Fennel seeds /saunf : 1/2tspn

coconut : 2tbspns

green chillies : 3

curd : 2tbspns

Ingredients for cooking rice :-

Basmathi rice : 2 rice cooker cups

Oil : 1tbspn

Whole garam masalas : ( cloves :4 , cardamoms :4 , cinnamon stick : 1" - 2pieces , star anise :1 , mace : 2 , Bay leaves :2)

Green chillies : 3

Onions :1

Ginger garlic paste : 1/4 tspn

Mint leaves : leaves of 10 sprigs

Coriander : 10 sprigs

Water : 3 cups

salt : 1& 1/4 tspn

Kesar Colour mixed in water : 2tspn

Ingredients for making curry :-

Oil : 2tbspns

cloves :2 , cardamoms : 2 , cinnamon : 1"

Onions : 1 big

Cashews : 10

Ginger garlic paste : 1 tspn

Salt : 1 tspn

Turmeric : 1/4tspn

Chilly powder : 1/4tspn

Marinated chicken

Grinded paste

Garam masala powder : 1/4 tspn

Lemon Juice : juice of 1/2 lemon

Preparation :-

Marinate chicken with salt , turmeric , chilly powder , garam masala , coriander powder , lemon juice and curd . Try to marinate overnight putting in fridge .
Grind ingredients under the title 'ingredients to grind' to a fine paste.
Chop onions , green chillies , mint , coriander leaves , put ready whole garam masalas .
Clean and soak basmathi rice in sufficient water for 30 mins.
Cooking Rice For Biryani :-
Heat a pan add oil , add whole garam masalas and fry them for a minute.
Add green chillies and fry till done and then add onions . Fry till golden brown.
Add ginger garlic paste and after a minute then add mint and coriander leaves .
Add 3 cups of water and salt . Put lid and boil it fully .
Add strained rice and cook till done .
Add kesar colour water at different points. Put lid and switch off stove.
After 5 mins take out the lid and spread rice in a baking casserole or u can use aluminium tray.
Cooking Curry For Biryani :-
Heat a pan add oil , add onions , whole garam masalas and cashews . Fry onions till golden brown.
Add ginger garlic paste and fry for a minute. Add salt , turmeric & chilly powder . Fry for a minute.
Add only chicken pieces discarding the curd from marination.
Cook chicken covered till done and then add grinded paste and garam masala powder and fry till gravy thickens . Dont add water at all because it makes biryani more gooey and chicken releases lot of moisture. Switch off stove and add lemon juice.
Baking Biryani :-
Mix curry with the rice , put boiled egg halves .
Cover the tray with aluminium foil or with a tight lid .
Preheat oven @ 400 degree F and then put this tray in and bake for 20 mins and switch off oven . If u are cooking in large quantities increase the baking time accordingly.
After a standby of 10 mins take the tray from oven and hot hot biryani is ready to serve.
Serve yummy yummy biryani with ur favourite accompliement.

Chinthapandu Pulihora / Tamarind rice

2009-10-16T19:20:00.000-07:00

Ingredients :-

Ingredients for cooking rice:-

Raw rice : 2 rice cooker cups (sona masoori)

Water : 4 cups

Turmeric : 1/4tspn

oil : 1tspn

Ingredients for making pulusu:-

Tamarind : 2 lemon size balls

oil : 1tbspn

cumin seeds : 1/4 tspn

Dry red chilly :1

Green chillies :2 (slit vertically)

Asafoetida : 1/8tspn

Curry leaves : 1 sprig

Fenugreek powder (menthi podi) : 1/4tspn

Cumin powder (jeelakarra podi) :1/4tspn

Salt :2tspns

Turmeric : 1/8tspn

Mustard powder : 1/2 tspn

Ingredients for Talimpu / Tadka :-

Oil : 1&1/2 tbspn

Urad dal : 1tbspn

Dry red chillies :2

Peanuts : 3tbspns

Bengal gram /chana dal : 2tbspns

Cumin seeds : 1/4tspn

Mustard seeds : 1/4tspn

Green chillies : 4 (slit vertically)

Asafoetida : 1/8tspn

Curry leaves : 2 sprigs

Preparation :-

Cooking Rice :-
Wash 2 cups of rice , add double the water and soak it for atleast 15 mins . Then add 1/4tspn turmeric and 1tspn oil and cook the rice . Once rice is cooked cool it on a wide plate .
Extracting tamarind juice :-
Take 2 lemon size tamarind balls in a microwave bowl , add some water till they immerse and microwave for 2 mins. Let this cool. Once it is cooled extract the thick juice from it.
Making Pulusu :-
Heat a shallow frying pan , add 1tbspn oil and when hot add 1/4tspn cumin seeds and 1 broken dry red chilliy , 2 green chillies , add asafoetida and curry leaves .
Next add tamarind extract.
Add 2tspns salt , 1/8tspn turmeric , Fenugreek powder , cumin powder .
let this boil for 15- 20 mins till it thickens. Then switchoff stove and add freshly grounded mustard powder. Let this cool.
Making Talimpu /Tadka :- Take another pan and heat it . Add 1&1/2 tbspns oil and when hot add urad dal , dry red chillies , peanuts and chana dal . When urad dal turns lite golden colour add cumin seeds , mustard seeds and green chillies . When green chillies are nicely fried then add curry leaves and asafoetida . Switch off stove.
Mixing :- In cooled rice add talimpu/tadka and pulusu ( thick tamarind juice) . Mix them all well . Put it aside for atleast 2 hrs and then it is ready to serve.
Serving :-Yummy yummy pulihora is ready to serve . U can serve it with onion or with curd and appadam. But usually it is eaten plain.

Vankaya Kodi Guddu Pulusu / Brinjal Egg Gravy

2009-10-15T07:43:00.001-07:00

Serves :- 2- 3 Adults

Ingredients :-

Baby brinjals : 7-8

Eggs : 2 -3

Onion : 1

Tomato :1

Green chillies : 2

Ginger garlic paste : 1/4tspn

turmeric : pinch

Coriander powder : 1/2tspn

Garam masala powder : 1/8tspn

Salt :1tspn

Chilly powder : 1/2tspn

Tamarind : blue berry size

Oil : 2tbspns

Coriander leaves : 5 sprigs

Preparation :-

Take 7 or 8 baby brinjals , 2 or 3 eggs , 1 onion , 1 tomato , 2 green chillies , 1 blue berry size tamarind .
Boil eggs , peel out the shells , put vertical slits . Wash brinjals , Put cross slits on each of them with stem intact and put them in salted water. Chop onion , tomato , green chillies . Microwave tamarind in water bowl for a minute and let this cool. Extract the juice from tamarind.
Heat a pan add 1tspn oil and fry eggs till golden color and put them in a bowl .
In same pan add 1tbspn oil and fry brinjals with a 1/2 tspn salt till they are perfectly done.
Put fried eggs and brinjals aside.
While eggs and brinjals are frying simultaneously take another pan add 1 tbspn oil and fry green chillies till they are fried.Add onions and fry till golden brown. Next add pinch of turmeric and ginger garlic paste . Fry for a minute.
Next add tomato and fry till mushy.
Now its time for spices. Add 1tspn salt , 1/2tspn chilly powder , 1/2tspn coriander powder , 1/8tspn garam masala powder. Fry for a minute.
Add tamarind juice and after a minute switchoff stove . Let this cool.
Grind this onion tomato mixture with little amount of water to a fine paste.
Heat a shallow frying pan add 1tspn oil , add 1/8tspn of ginger garlic paste and fry for a minute. Add fried eggs and brinjals and fry for a minute .
Add grinded paste and add water till it reaches ur required consistency .
Let eggs and brinjals boil fully in this gravy .
Finally finish it of by adding few finely chopped coriander leaves and switch off stove. Serve this hot with rice or roti and enjoy delicious Andhra special dish vankaya kodiguddu pulusu.

Andhra Egg Fried Rice

2009-10-14T08:07:00.001-07:00

Serves : 2 Adults

Heat Variation :- Cook whole process putting flame in medium heat.

Ingredients :-

Basmathi rice : 2 rice cooker cups

Eggs :3

Onion :1 big

Tomato :1

Green chillies : 5

Mint leaves : leaves of 5 sprigs

Coriander leaves : 5 sprigs

Oil: 2Tbspn

Whole garam masalas : ( cloves :3 ,cardamoms :3 , cinnamon stick :

2" piece , bay leaves :2 )

Ginger garlic paste : 1/2 tspn

Turmeric : 1/4tspn

Coriander powder : 1/2tspn

Garam masala powder : 1/4 tspn

Salt :2tspns

Preparation :-

Take 2 rice cooker cups of basmathi rice into electric cooker bowl , wash it and add 3 cups of water . Let this soak for 10 mins . Next add 1/4 tspn turmeric , 1tspn salt and few drops of oil to soaked rice and cook it . Immediately takeout the plug once it reaches 'WARM' mode . After 10 mins take out the lid , Mix rice from the bottom and cool it . (U can make this fried rice with left over rice also . If u have leftover rice skip this step . Just add sufficient salt and turmeric to left over rice and mix well.)
Chop 1 onion, 1 tomato , 5 green chillies , mint and coriander leaves . Take 3 eggs out and put ready everything .
Heat a wok or wide mouth pan , add 2 Tbspns oil and when hot add whole garam masalas and fry for a minute.
Next add green chillies and when they turn white add onions and fry till golden brown. Then add ginger garlic paste , pinch of turmeric and mint leaves.
Next add tomato and fry till mushy .
Add coriander powder , garam masala powder , 1/2 tspn salt and mix nicely.
Now break 3 eggs and scramble them. Next add coriander leaves and fry for a minute.
Add cooked rice or leftover rice and mix well . Put lid.
When it turns hot switch off stove and take the lid out only after 5 mins . (If u want it to be little tangy u can squeeze juice of 1/2 lemon after switching off the stove . But usually we dont add lemon juice )
Enjoy hot hot spicy Andhra egg fried rice . Serve it with sherva or any choice of ur curry.

Palak Pulao

2009-10-13T12:36:00.001-07:00

Ingredients :-

Basmathi rice : 2 rice cooker cups

Spinach : 1/2 bunch or little less

Tomato : 1 vine ripe tomato

Green chillies :5

Onion : 1 small

Carrot : 1

Potato : 1

Corn kernels and sweet peas : 1/4 cup

Coconut milk :1 rice cooker cup

Raw whole masalas : (cloves :4 , cardamoms :4 , cinnamon : 2 sticks , mace : 2 strands, star anise :2 , bay leaves :2 small , shajeera : 1/4 tspn)

Oil :2 Tbspn

Ginger garlic paste : 1/2 tspn

Garam masala powder : 1/2 tspn

Coriander powder : 1/2tspn

Lemon juice : Juice of 1/2 lemon

Coriander leaves : 5 sprigs

Mint leaves : Leaves of 5 sprigs

Curd :1 tbspn

Preparation :-

Take 2 rice cooker cups of rice , wash them and pour sufficient water and soak.
Clean and chop spinach , chop tomato and chop 2 green chillies .
Take chopped ingredients into blender and blend it fine .
Chop onions , 3 green chillies , carrot , potato . Put ready corn kernels and sweet peas.
Heat a pan add oil and when hot add whole garam masalas and fry for a minute.
Add green chillies and onions . Let onion get fried till golden brown . Then add ginger garlic paste and fry for a minute.
Add potato , carrot , corn and peas.
Let the vegetables cook . When veggies are half done add coriander powder and garam masala powder . Give a good mix and let them cook further . (cook covered and add little salt to fasten the cooking process)
Once veggies are cooked add chopped mint and coriander leaves. Add 1Tbspn of curd and cook for 5 mins.
For 2 cups of basmathi rice we need 3 cups of water . Instead of adding complete water and to enhance the taste here i am adding 1 rice cooker cup of spinach paste , 1 rice cooker cup of coconut milk and 1 rice cooker cup of water . So totally it makes 3 cups.
Add 2 tspns of salt and let this boil .
Once it boils fully add strained rice , squeeze juice of 1/2 lemon and if u wish add little ghee or butter. Cook covered. Put flame in med-high and when rice is formed reduce heat to medium and last 5 minutes cook it on sim or low flame . Cook the whole process covered with lid.
Once u see rice is formed and no liquid is remained then Put lid and after a minute switch off stove and dont open the lid for next 10-15 mins. As we are adding spinach paste and coconut milk , in the final cooking process rice might get stick to the bottom and get over roasted . So be careful and for this situation there is a simple tip , when rice is formed dont disturb and switchoff stove , u might think that rice is still grainy . Yes rice will be grainy and u can see liquid on top but dont worry simply switchoff and put lid and dont disturb for 10-15 mins . Always remember that basmathi rice gets cooked fully only after switching off stove. U will be surprised after 10-15 mins if u open the lid the rice will be fully cooked . Just mix it from the bottom and put lid again . U can serve after 2 mins. Hope this tip helps u . Plz follow the tip as i said , trust me u will get perfect ,fluffy palak pulav . Plz dont try to cook rice on heat till fully done it just results in over roasting and ruins ur effort.
Serve this hot hot palak pulao with sherva and raitha and enjoy tasty and nutritious spinach rice casserole.

Egg Drop Soup

2009-10-13T11:50:00.001-07:00

Ingredients :-

Broth : 2 cups ( u can use chicken broth or vegetable broth or any broth according to ur wish)

Egg : 1

Pepper : 1/4tspn

Salt: 1/4tspn

Garlic powder :1/4tspn or u can use 1/2 garlic pod pounded

Ginger : 1/4tspn crushed

MSG :pinch

Soya sauce : 1/4 tspn

Vinegar :1/4tspn

Cornflour : 1Tbspn

Spring onions : few

Preparation :-

If u have a ready to use broth u can skip this step otherwise take 1 bullion( I used knorr chicken bullion) and melt in 2 cups of water and bring to boil . With this broth is ready.
Break 1 egg in a bowl and beat till it foams and put it aside.
Take a bowl add cornflour and add 3tbspns of water and mix nicely without any lumps and put it aside.
Chop Spring onions finely and put it aside.
In boiling broth add salt , pepper powder , garlic , ginger ,MSG, soya sauce and vinegar.
When this boils fully slowly add cornflour paste stirring simultaneously. This cornflour acts as a thickening agent. Let this boil again for a couple of minutes.
In boiling soup slowly add beaten egg stirring simultaneously.
Let this boil for 3 mins . Switch off stove. With this egg drop soup is ready.
Take 2 soup bowls and add few chopped spring onions in each of them.
Pour hot soup on this spring onions . Because of pouring hot soup on spring onions they get litely cooked and at the same time they remain crunchy.
Serve them hot and enjoy home made egg drop soup.

Vegetable Spring Rolls

2009-10-03T18:19:00.000-07:00

Preparation :-

Preparing Stuffing /Filling:-

Take 1 small cake of chinese noodles (hakka noodles) and brake them into small pieces and boil them in big pot of water and drain them . Pour cool water on them and again drain off the water. Put them in a bowl.
Chop 2 carrots & equalent cabbage into fine juliens. Chop 1 big garlic pod and equalent ginger into fine pieces. Chop 1/4 cup of spring onions.
Heat a pan /wok add 1tspn sesemam oil (add as less oil as possible) and when hot add ginger and garlic and fry for 2 mins.
Next add carrot and cabbage and fry till half done .

Add sufficient salt , pepper and MSG (optional). Mix them and fry for a minute.
Next add 1 tspn soya sauce , 1/4 tspn vinegar , 1/4tspn chilly garlic sauce , sufficient salt and pinch of sugar .Mix them and fry nicely.

Now add boiled noodles and spring onions and fry for 3 mins and switch off stove.

With this our stuffing preparation is completed. Let this cool.

Rolling Spring Rolls:-

Take spring roll sheets from freezer and thaw them as directed.

Take no.of sheets u need and keep the rest in the freezer.

Take a tbspn of maida /all purpose flour and add water to form a paste . Mix it with out any lumps. This works as a glue for sticking.
Take a chopping board and place a spring roll sheet on that such that one corner faces u.

Leaving 2 inches from that corner fill a tbspn of stuffing and make it compact.

With your fingers rub the maida paste aound the circumfrence of the sheet as shown.

Now fold the corner into the stuffing . Just tuck it.
Now start folding the sheet from there tightly till u reach the other two corners . Now press the endings of stuffing flat .

Close the two corners (right and left ) one above the other and stick them .

Now again start rolling tightly till the end.

With this rolling is completed . Repeat the same procedure for all other sheets.

Frying :-

While you are rolling it is better to start heating oil for deep frying.
Once u complete rolling and when oil reaches sufficient temperature drop the rolls one by one carefully.

Fry them till golden brown .

Once done take them out and drain them on a paper towel.

Serving :-

Serve them hot with tomato ketchup and enjoy hot hot home made vegetable spring rolls with ur family and friends.

Murungakkai Kozhambu / Drumstick Gravy

2009-09-24T10:04:00.000-07:00

Ingredients:-

Drumsticks : 2 big or 15 frozen cut drumsticks
Onion : 1 small or 8 shallots / pearl onions
Tomato : 1 small
Green chilly : 1
Garlic : 1 pod
Tamarind : Blueberry size
Oil : 1tbspn
Dry red chilly : 1
cumin: 1/4tspn
Mustard:1/4tspn
asafoetida : 1/8 tspn
Fenugreek powder: 1/8tspn
Curry leaves : 1 sprig
Turmeric: 1/4tspn
Chilly powder : 1/2tspn
Salt: 1tspn
Coriander Leaves : 5-6 sprigs

Ingredients To Grind:-

Sambar powder : 1/2tspn
Fresh or frozen coconut : 1&1/2tspn
Fennel seeds /saunf: 1/4tspn
Peppercorns : 3
Coriander powder : 1/2tspn

Process :-

Chop drumsticks into 3 inch size pieces , chop onion , tomato , garlic and green chilly.
Soak tamarind in sufficient water or microwave it with some water for 1 min. After it cools extract the juice from it.
Grind the ingredients under the title 'Ingredients to grind' to a fine powder .
Heat a deep frying pan and add oil , when hot make tadka by adding dry red chilly , cumin seeds, mustard seeds , green chilly , garlic . Next add asafoetida , methi powder and curry leaves.
Add onions and fry till transulent by adding pinch of salt.
Now add drumsticks and fry till half done .Cook covered.
Add tomato and fry till mushy.
Add turmeric and chilly powder and give a good mix.
Now add tamarind juice and add water till it reaches ur required consistency. U can make this as a thick or thin gravy . I love to make it in thin consistency .Once u add water add sufficient salt .
Add grinded powder and mix it.
Cover it and let this boil for 10-15mins.
Next add coriander leaves and after 2 mins switchoff stove put lid.
Drumstick kolambu is ready to serve with rice , appalam or with any side dish.

Tomato Pulihora

2009-09-24T07:32:00.000-07:00

Serves : 1 Adult

Ingredients:-

Red & ripe plum tomatoes : 2(medium size)
Tamarind : blue berry size
Rice : 1 rice cooker cup (160ml cup)
salt : 1tspn
oil : 2 tspns

Ingredients for Talimpu:-

oil :1 tbspn
Peanuts : 2 tbspns
urad dal : 1 tspn
Chana dal : 1tbspn
Dry red chilly : 1
cumin seeds : 1/2 tspn
Mustard seeds : 1/2tspn
Asafoetida : 1/8tspn
Fenugreek powder :1/8tspn
Curry leaves : few
Green chillies : 3

Process:-

Take rice wash it and pour double the quantity of water and let it soak for 10-15 mins and then cook rice . After cooking cool it .
Chop tomatoes & green chillies.
Heat a shallow/deep frying pan add 2tspns oil and when hot add tomatoes and tamarind . Add 1 tspn salt and mix nicely . Cook covered till mushy . Then takeout the lid and increase the flame and mix continously for 2 mins so that water from tomatoes will evaporate .
Switchoff stove and transfer it to another container . Let this cool.
Take a paper towel and wipe off the pan neatly and switch it on again . Add 1 tbspn oil and make talimpu by adding urad dal , chana dal , peanuts and dry red chilly . Once they start turning golden colour add cumin ,mustard , asafoetida , methi powder , green chillies . Once green chillies are fried add curry leaves and switchoff stove.
Grind tomato tamarind mixture to a fine paste.
In cooked rice add grinded tomato paste and mix nicely.
Add talimpu to the rice and mix nicely .
Let this sit for atleast 15 mins before serving .
Serve this with papad or veggie straws or fryams.
For me this is a good lunch box idea.
NOTE:- U can make tomato tamarind paste in large quantity and u can store it for 2 months in refrigerator. When ever u want to prepare this tomato pulihora u can cook rice ,cool it , add sufficient paste , make talimpu and add . Mix all and tomato pulihora is ready to eat . But if u want to store like this u should take enough care while preparing . U should add sufficient salt .

Andhra Avakaya / Andhra mango Pickle

2009-09-23T09:16:00.000-07:00

'Avakaya' the word itself makes me drool . Every day in my lunch the first thing i wish to have is avakaya. My mom makes different pickles with mango and i just love them all . She makes avakaya(plain mango pickle) , allam avakaya (ginger garlic pickle) , palli avakaya(peanut mango pickle) , kobbari avakaya(coconut mango pickle) , nuvvula avakaya(sesemam mango pickle) and pesara avakaya (moongdal mango pickle) .I just love all these versions . I will show u all these delicious pickles in coming posts. But when we r in abroad away from home it is little bit difficult to carry all these pickles along with us . So i thought it is better to make our own pickle when all the ingredients are handy . We get raw mangoes all over the year and all other ingredients we normally have at our homes . I never thought that making avakaya is this easy , frds i tell u just give a try and u will only understand how easy it is and it gives self satisfaction .

Ingredients Required:-

Raw mango :1
salt:3tbspns
chilly powder:4 tbspns
Fenugreek powder :1tspn
Mustard powder :4Tbspns
Fenugreek seeds: 3/4tspn
Oil:8Tbspns or 1/2 cup (better to use sesemam oil if doing in large quantity if not u can use any other cooking oil but preheat it and cool it )

Procedure:-

Try to select a raw green mango , as soon as u get try to do this pickle . Donot refrigerate mango since it gets ripe quickly.
Wash it and wipe it dry.
Chop the mango into pieces . Normally when we make avakaya we put the seed intact while chopping .Doing like this will preserve the mango piece from not getting soft and soggy . But it requires a special sharp knife but when we are making in small quantities that lasts for few days it is better not to take risk of cutting mngo with seed intact. So chop it normally. Try to use a dry knife.
Grind 3 tbspns of mustard seeds in a coffe grinder that u use for spices grinding or in a regular mixer. So after grinding the powder becomes nearly 4tbspns.
Take a dry bowl and in it take chilly powder , salt , fenugreek powder , mustard powder and fenugreek seeds. Mix them nicely.
Take mango pieces in a big bowl .
To this mango pieces add raw sesemam oil and mix nicely. (use a dry spoon and if using some other cooking oil heat it and cool it and then u can add it)
To this pieces add mixed spices that we took in a bowl. Give a good mix and put a tight lid and store it in a dry place for 48hrs .
After 2days has completed take that bowl and give a good mix . Now u can observe the pickle gravy is almost doubled . It is just because mango oozes out lot of moisture.
Transfer the pickle into a air tight bottle . Delicious andhra avakaya is ready to eat .
Serve it with hot rice and ghee. If u like u can even have it with plain dal.(My favourite Combo)

Palak Chicken

2009-07-23T17:12:00.001-07:00

Preparation :-

Chop 1 bunch of spinach , 1 big onion and 1 big tomato.
Clean 1 lb of chicken and add 1 tspn lemon juice and 1/4 tspn turmeric.
Blanch spinach , for that take a big bowl of water and bring it to boil and then add cleaned spinach and switch off stove after 3 mins . Strain the water and let spinach cool .
Heat a pan add 1/2 tspn oil and fry onions till golden brown . Transfer them into another container and let it cool.
Heat same pan add 1/2 tspn oil and fry tomato till mushy . Transfer it to the onion container and let it cool.
Once after spinach , onion and tomato are cooled grind them together without adding any water.
Heat a shallow pan add 2tbspns oil . when hot add 3 cloves , 3 cardamoms , 1" stick cinnamon and 2 chopped green chillies . Next add 1 tspn ginger garlic paste and fry till raw flavor reduces .
Add chicken and fry gently till half done .(Till chicken oozes its water)
Now add grinded palak paste and mix nicely.
Immediately add 1 tspn salt , 1 tspn chilly powder , pinch of turmeric , 1/2 tspn coriander powder , pinch of cumin powder and 1/4 tspn garam masala powder . Mix nicely.
Cook chicken in this gravy till done . (cook covered if not palak paste will spill on the stove)
Finally sprinkle coriander leaves and switch off stove.
After 5 mins add 1 tspn freshly squeezed lemon juice.
Serve this wonderful authentic delicacy either with roti or paratha or plain rice and enjoy.

Bread Pakoda

2009-07-21T20:18:00.001-07:00

Preparation :-

Take 4 bread slices , cut their 4 corners and cut them vertically 3 pieces.
Take a bowl and take 1 cup of seived besan / gram flour, 1/4 cup of rice flour , 1tspn salt , 1/4 tspn chilly powder , 3 green chillies chopped finely , pinch of soda , 1/2 tspn cumin seeds , add finely chopped coriander leaves and curry leaves . Mix all.
Add enough water to make it as bajji mix consistency and mix it without any lumps.
In mean time heat a kadai with enough oil to deep fry pakodas, put flame in medium.
When oil is hot take 2 tspns out of it and mix it with batter.
Take bread slices one at a time dip them in batter and see that they are coated well on all sides and slowly put them in oil and fry them both sides till golden brown .
Take them into a paper towel .
Serve them hot with ketchup or mint/ coriander chutney.

Chicken Tikka

2009-07-21T20:15:00.001-07:00

Preparation:-

Clean 1 lb of boneless chicken ( i like to use breast piece) and cut into small pieces.
In a big bowl take 1/2 cup of thick curd that is strained either in a muslin cloth or tea strainer . See that there is very less moisture content in the curd.
To this curd add 1 &1/4 tspn salt , 3/4 tspn chilly powder , 1 tspn tandoori masala , 1 tspn kasoori methi powder , 1/2 tspn coriander powder , 1/4 tspn garam masala powder , big pinch of red food colour , 1 tspn of ginger garlic paste and squeeze in juice of 1/2 a big lemon . Mix all nicely and add 2 tspns of oil in it . Make it like a thick paste , donot add water at all.
To this mixture add cleaned chicken and mix gently .
Next add onion cubes/chunks and mix it .( u can add cubes of bell peppers and tomatoes but personally i dont like them so i didnot include)
Marinate this in refrigerator for 8hrs . Normally if i want to do tikkas in the evening then i will marinate in the morning .
Soak bamboo skewers in water for 2 hrs.
Now when u want to start making tikka take out the bowl from fridge and start skewing . For that take skewer pierce a piece of chicken , next onion , next chicken piece like that skew them alternately .
Put this skewers on a oven safe tray and brush the skewers with oil on top side . ( Put the skewers like how i did so that all the juices while baking will fall directly on the tray leaving tikkas dry if not they will become soggy )
Preheat oven @ 500 degree F and then put this in oven in the bottom rack.
After 15 mins pull out the tray carefully wearing ur glouses and reverse the skewers ( sometimes when u r trying to reverse skewers they may not get reversed because the cooked side becomes lite and uncooked side is heavier ,if u get that situation then take 2 aluminium foil rolls and put skewers on them like i did and put them little closer then they will get reversed easily) , brush with oil this side and put it back in oven and now change the mode to BROIL . After 15 mins switch off the oven and after 2 mins takeout the tray .
Squeeze lime juice on skewers and litely sprinkle chat masala on it and serve it hot to ur guest.

Quick & Instant Kadi

2009-07-09T18:50:00.000-07:00

Preparation :-

Take 1 small cup of fresh / sour curd . To this add enough water and make as buttermilk. Add 1tspn besan flour , pinch of turmeric and enough salt . Mix them nicely without any lumps.
Chop 2-3 green chillies .
Heat a pan / steel vessel , add 1 tspn oil . When it turns hot make talimpu /tadka by adding 1/4 tspn urad dal , 2 dry red chillies , 1/4 tspn each cumin and mustard seeds . Add green chillies and few curry leaves . Add pinch of asafoetida/hing .
Add buttermilk mixture and let this boil nicely . Finally sprinkle finely chopped coriander leaves and switch off.
Hot hot kadi is ready to serve with steamed rice.

Karaikudi Chettinadu Muttai Kozhambu / Poached Egg Gravy

2009-07-07T08:28:00.000-07:00

Chettinad cuisine is the cuisine of the Chettinad region of Tamil Nadu state in South India. Chettinad is one of the driest regions of south India. The Chettiar community, who are a majority in this region are a very successful trading community. Chettinad cuisine is one of the spiciest and the most aromatic in India.

Chettinad cuisine is famous for its use of a variety of spices used in preparing mainly non-vegetarian food. The dishes are hot and pungent with fresh ground masalas, and topped with a boiled egg that is usually considered essential part of a meal. They also use a variety of sun dried meats and salted vegetables, reflecting the dry environment of the region.

Most of the dishes are eaten with rice and rice based accompaniments such as dosais, appams, idiyappams, adais and idlis

Preparation :-

Heat a pan dry fry 2tspns coriander seeds , 1tspn poppy seeds , 1tspn fennel seeds , 1tspn peppercorns , 2 cloves , 2 illachi , 1" cinnamon stick .
Grind these fried items along with 2-3 tbspns of fresh /frozen coconut. Add water and grind again make it like pouring consistency.
From above paste u need to take coconut milk . For that take a tea strainer and filter above paste into a bowl . Press remaining paste residue with a steel spoon . Now again take the residue into the mixcy container and add water and grind again . In the above same way take out the milk from the paste . Put this bowl aside.
Chop 1 big onion and 1 big tomato .
Heat a shallow pan (dont use a flat wide mouth pan) , add 1 tbspn oil , add 1/4 tspn mustard seeds , 1 sprig of curry leaves and add onions and fry till golden brown. Add 1/4 tspn ginger garlic paste. Fry for 5 mins.
Now add chopped tomato and fry til it turns mushy. Add 1/2 tspn chilly powder , 1 tspn salt , 1/4 tspn turmeric , 1 tspn chicken masala powder ( I used Aachi chicken masala) , add pinch of home made masala powder . Mix all and fry for 5 mins.
Now add coconut milk extract and add enough water . It should be in pouring consistency like rasam.
Let this come to boil and after 5 mins of full fledged boiling break 4 eggs directly in the curry at 4 different places and dont stir it . Just immediately put lid and take that lid after 10-15 mins . By this time ur eggs r boiled in the curry perfectly.
Just add few finely chopped coriander leaves and switch off stove .
Serve hot with rice / rotis .

Bendakaya Perugu Pachadi / Okra Raitha

2009-06-30T06:58:00.000-07:00

Preparation :-

Take 1 big cup of fresh curd.
To this add 1 tspn salt or as per ur taste and add few finely chopped coriander leaves.Put it aside.
Chop 15-20 medium size okras into 1" pieces .
Heat a pan add 2 tspns oil and fry this okras uncovered till they are done. Switch off stove and let this cool .
In mean time grind 3-4 green chillies, 1" ginger piece , 1 garlic pod(optional) in a pestle.
Transfer fried okras into curd. (Do not add hot fried okras into curd , it may curdle . So first cool it and then add)
Heat same pan add 2 tspns oil , add 2 broken dry red chillies , 1/2 tspn urad dal , 1/2 tspn cumin seeds , 1/2 tspn mustard seeds . Add grinded ginger mirchi mixture , add pinch of asafoetida/hing . Add few curry leaves and switch off stove . Let this cool.
Add this talimpu/ tadka to curd and mix nicely .
This goes good with white rice , kichidis , rotis.
Note :-After an hour it may turn lite brownish , dont worry it is just becoz of oil in talimpu/tadka. Better to use it the same day or finish off by next day if refrigerated.

Veg Shorva / Sherva

2009-06-30T06:25:00.000-07:00

SERVES : 2 people

Shorva /sherva is mostly prepared either with chicken or with mutton . Here is my vegetarian shorva recipe which is a great accompliement for biryanis.

Preparation :-

Chop 1 onion and 1 tomato .
Heat a pan add 2 tspns oil and fry onions till they get golden brown. Add 1/4 tspn ginger garlic paste . Fry it for 2 mins.
Add chopped tomato and fry till it turns mushy. Switch off stove and let this cool . Grind it to a paste by adding little water.
Take a bowl , add 2tbspns of curd and make it like buttermilk . To this add 1/2 tspn salt , 1tspn chilly powder , 1/4 tspn turmeric , 1/2 tspn coriander powder , 2 tspns coconut powder or add 1/4 cup fresh coconut milk or 2tspns coconut paste. Mix all nicely and put it aside.
Heat a pan add 1 tbspn oil , add 2 cloves , 2 litely opened cardamoms , 1" cinnamon stick, pinch of shajeera , 2 small bay leaves . Fry for a minute.
Add grinded onion tomato paste , u can include some water. Fry this for 5 mins.
Next add curd mixture and mix well . Now u should make it into pouring consistency /rasam consistency for that u can add either veg stock or chicken stock or plain water.
Let this mixture boil for 15 minutes . Cook covered if not it may spill .
Finally add 1/4 tspn home made garam masala powder and 1/4 tspn store brought chicken curry masala powder . Add few finely chopped coriander leaves. Let this boil for 5 more mins and then switch off stove .
Serve this hot with biryanis /jeera rice / mattar chawal,............etc.

Chinese Schezwan Fried Rice

2009-06-29T06:53:00.000-07:00

Preparation :-

Take 1 rice cooker cup of long grain rice or basmati rice . Wash it and soak it for 10 mins and cook it . Cool the cooked rice . U can even use day old refrigerated rice.

Chop 1 big carrot , 10 french beans , small piece of cabbage , chop 1/2 of green bell pepper as julliens or else u can use red , yellow , green bell peppers , chop 1/2 bunch of spring onions , chop 2 big garlic pods finely , take few fresh/ frozen corn kernels. Chop all the vegetables finely.
Heat a wok , add 1 tbspn sesemam oil , when it is heated add chopped garlic .
Next add bell peppers . Fry it for 2 mins .
Add all veggies except spring onions . Fry them till they are half done .
Add 1 tbspn chings secret schezwan sauce or else u can use sambal oleak sehezwan sauce , 1 tbspn soya sauce , 1 tspn vinegar , 1/2 tspn tomato paste , 1/4 tspn azinomoto , pinch of pepper powder . Mix all and fry for 5 mins.
Add rice and mix carefully . Add 1/2 tspn salt and mix nicely .
After 5 mins add spring onions , mix well and switch off stove . Serve hot.

Dosakaya Pesara Pappu / Cucumber In Moongdal

2009-06-02T06:46:00.000-07:00

In Telangana region of Andhra pradesh , people love to eat moong dal than toordal . In my house if my mom makes this dal we treat it as a feast day for us. When ever my mom makes this dal i used to fry tender green chillies in little oil and season it with salt , coriander powder and amchoor. This fried green chillies are our best combo for moongdal . Whenever u get bored with toordal then try this for a change.

Preparation :-

Take 2 small tea glasses (1 heaped electric rice cooker cup) of moongdal into a steel vessel or in a nonstick pan . Wash it and add tripe the amount of water i.e, 6 tea glasses. To this add 1/4 tspn turmeric powder and 1/2 tspn oil. Mix it and after 10 mins put this vessel directly on stove top. Put ur flame in medium heat. Dont put lid, coz when dal comes to boil it will overflow and u need to clean ur stove.

In mean time take 1 yellow cucumber , scrape its skin and cut into pieces . check for the taste , if it is lite bitter then remove seeds and use only the pieces .If it is too bitter then throw it away and take another one.

Chop 1 small onion and 5 small green chillies .

By the time u chop these vegetables dal will start to boil . So when u see the first boil then add chopped cucumber & onions. Why i told to add veggies after first boil is if u add like this by the time dal gets cooked ur veggies will also get cooked , if not if u add veggies later dal will get mashed up by the time veggies cook. We should not make dal to loose its original texture.

Stir it once in a while. If ever u think that water u added is not sufficient and dal is getting tight u can add water at any time of the whole process. The final consistency of dal should not be too thick or too thin. It shoild be medium consistency.

When they are half done add green chillies and add 2 chopped garlic pods . When it is 3/4th done add 1& 1/2 tspn salt (adjust).

Ok now comes the question how to know dal is cooked perfectly ? answer is ur cucumber pieces should turn transparent (initially they will be white) thats when u will know veggies are cooked , to know about dal take it in a spoon and press the dal grain with ur hand it should be easily get pressed and most important thing is dal should be in its original texture u should not mash it . This is the perfect cooking of moongdal with veggies. If u over cook dal and veggies then cucumber melts in the dal and even the dal gets mashed up .

Finally if it is done add few chopped coriander leaves , mix it and switch off stove.

Heat a tadka pan , add 2 tspns oil , add 2 dry red chillies , 1/2 tspn urad dal , 1/2 tspn each cumin and mustard seeds , add 2 crushed garlic , pinch of hing/asafoetida and few curry leaves . switchoff stove and pour this talimpu/tadka to ur dal . Give a good mix.

Enjoy this mild dal with rotis/rice .

I love to have this dal with rice and fried chillies .

Black Eyed Peas Curry / Cow Peas Curry

2009-05-28T15:38:00.001-07:00

Black-eyed peas or cow peas in English, also known as Bobbarlu or alasandalu in Telugu.

Preparation :-

Soak 1 electric rice cooker cup of black eyed beans in sufficient water for 8 hrs . After the time lapse cook the beans in same water in pressure cooker for 2 whistles .

In mean time chop 1 big onion , 1 tomato and few coriander leaves.

Microwave blueberry size tamarind in sufficient water for a minute.

Heat a pan add 1/2 tspn oil . Fry onions till transparent . Add 1/2 tspn ginger garlic paste and fry for a second. Now add chopped tomato and mix nicely . Add 1 tspn tomato paste. Fry till tomatoes turn mushy and then switchoff stove . Let this cool , then grind this mixture to a fine paste . If necessary add little amount of water while grinding.

Now takeout black eyed beans from cooker and strain the water. Do not throw the water .

Take a paper towel and wipe the pan that u used for frying onion-tomato.

Heat the same pan add 2 tbspns oil , when hot add 3 litely crushed cardamoms , 3 cloves , 2" cinnamon stick and a bay leaf.

Add grinded onion tomato paste and fry for a while.

Now add strained black eyed peas and mix nicely . Fry for 5 mins.

Add 1/2 tspn chilly powder , 1/2 tspn salt or adjust according to ur taste, 1/4 tspn coriander powder , pinch of garam masala powder and pinch of turmeric. Mix all nicely and fry for 5 mins .

Next add tamarind juice and add required strained water of beans .

Let this boil nicely for 10-15 mins . Cook covered.

Finally add chopped coriander leaves and mix nicely. Switch off stove and serve it with rotis/ naan / pulkha. Serve it along with lemon wedges . This dish tastes yummy with a twist of lemon juice .

Atukula Pulihora / Poha Pulihora

2009-05-20T06:13:00.001-07:00

Preparation :-

Take 4 electric rice cooker cups of thick poha into a bowl . Add sufficient water mix it with hand and immediately drain water(no need to soak) . Tightly squeeze poha / atukulu with hand and put them in a bowl.

To this add 1 tspn of salt and mix nicely .

Slit 6 green chillies vertically.

Heat a wide pan add 2 tbspns of oil . Add 2 tbspns of peanuts , 1 tspn urad dal , 2 dry red chillies , 1 tbspn chana dal , 1/2 tspn each mustard and cumin seeds . Add slitted green chillies , add hing/asafoetida . Add few curry leaves .

When chillies are fried add 1/4 tspn turmeric and mix well . Add squeezed poha / atukulu . Fry nicely till they turn hot . Adjust salt . Add few sprigs of finely chopped coriander leaves . Switch off the stove .

Immediately add juice of 1 lemon . Mix nicely and put lid .

Serve after 5 mins and enjoy hot and tasty atukula pulihora.

Punugulu

2009-05-20T06:11:00.001-07:00

This is one of my favourite snack items . Whenever i make dosa batter i divide them into half while grinding . One batch i will grind in a solid consistency and another in a bit liquid consistency. Solid consistency batter i use it for making either punugulu / gunta ponganalu (paniaram) and liquid consistency batter for making dosas. If u r in dieting and want to reduce deep frys then make guntaponganalu otherwise enjoy punugulu .

Preparation :-

Wash & soak 1/2 cup urad dal and 1 cup raw rice together in sufficient water for 6 hrs .

After 6hrs has completed drain water and grind it to a solid consistency almost like vada batter consistency. In last round of grinding add 1 tspn salt . Better to use mixcy for grinding since it is a small amount. Add very little water while grinding.

Ferment this batter overnight .

If u want to have this for evening snack it would be better to soak rice & dal before night and in the morning grind them and allow to ferment atleast 8 hrs and by evening ur batter will be ready to make punugulu .

Just before making punugulu add 1 finely chopped onion , 1/2 tspn chilly powder / green chillies , finely chopped coriander sprigs , finely chopped curry leaves , 1/2 tspn cumin seeds , pinch of soda , adjust salt .

Heat oil in a pan sufficient for deep frying . When oil is hot start making punugulu with hand , dropping small lumps of batter slowly. Fry them nicely till u see lite golden brown shade and takeout into a paper towel .

Enjoy it with karrapodi & ghee or with coconut/peanut chutney.

Mixed Vegetable Omlette

2009-05-20T06:08:00.001-07:00

This recipe was shared by Mrs.Sundara kanaka Durga , one of my blog followers . After seeing her recipe whenever i make omlette i am including veggies in that . This is a very healthy recipe for kids . I knew so many kids who dont eat carrot , cabbage , beans and all .So for those kids this recipe is wonderful since after making omlette they dont recognize the taste of veggies . Mom's u can chop all veggies in night and store them in a airthight container and in morning u can make this vegetable omlette with toasted bread and give it to ur hubby , kids and make urself healthy. Finally i need to thank kanaka durga garu for sharing a wonderful and healthy recipe to all of us.

Preparation :-

Break 3 or 4 eggs in a bowl . Add 1/2tspn chilly powder , 1/2 tspn salt , pinch of turmeric , pinch of ginger garlic paste , 1/4 tspn coriander powder , pinch of garam masala powder& pinch of pepper powder . Beat this egg mixture well till all spices r nicely mixed . If u like u can include small amount of cheese also.

Grate 1 carrot , finely chop small piece of cabbage , 1/2 capsicum , 1 small onion , few coriander leaves . U can even add spinach & mint if u like their flavour .

Add chopped veggies to egg mixture and beat again with a beater .

Heat a tawa or pan , smear it with a tspn of oil and when it turns hot make omlettes to ur required size. (cook covered , so that veggies cook faster)

Enjoy healthy mixed vegetable omlette with toasted bread or with rice or with roti . I love to roll roti & omlette together and i enjoy with ketchup.

Baingan Bartha

2009-05-06T16:59:00.000-07:00

Preparation:-

Take 1 fresh & big eggplant /obergiene wash it and wipe it dry. Add 1/2tspn oil on eggplant and smear it allover.

Put this in a aluminium tray and bake it in oven @ 400 degree F for an hour.

Let this cool for 15 mins and then takeout the skin of it using ur hand and knife.

U can mash it or else try to chop it .

While eggplant is baking , in that time chop 1 big onion , 1 or 2 tomatoes , 5 small green chillies.

Grind fresh ginger and garlic.

Take 1/2 cup frozen green peas in a bowl and add water , microwave for 4 mins.

Heat a pan add 2 tbspns oil , add 1/4 tspn cumin seeds , pinch of asafoetida /hing , add green chillies and freshly grounded ginger garlic paste . After they are fried add onions and pinch of salt . let onions fry nicely.

Add tomatoes and fry till they turn mushy. Now add boiled green peas .

Now its time to add all the spices. Add sufficient salt , chilly powder , 1/4 tspn turmeric , coriander powder , cumin powder , add 1/2 tspn kitchen king masala , 1/4 tspn garam masala , 1 tspn sugar. Mix all nicely.

Add mashed/ chopped brinjal , add water of the boiled green peas. Give a good mix and fry till it is done.

Finally add handful of coriander leaves, mix it and switch off stove . Add 1/2 the juice of a lemon. Mix nicely and serve with roti/ naan.

Basic Egg Curry / Onion Tomato Egg Curry

2009-04-30T11:32:00.000-07:00

Preparation :-

Boil 4 eggs and remove their shells. Put vertical cuts on them.

Chop 2 big onions and 2 tomatoes.

Heat a pan add 1tspn oil , add pinch of turmeric and fry eggs for 2 mins and take them out into a plate.

In same pan add 2 tspns oil , add 2 broken dry red chillies , 1/4 tspn each mustard and cumin seeds. Add chopped onions and pinch of salt and fry till they turn transparent.

Add 1/4 tspn ginger garlic paste and fry till raw smell vanishes.

Add chopped tomatoes and fry till they turn mushy.

Next add sufficient salt , chilly powder , turmeric powder , 1/2 tspn coriander powder and 1/4 tspn garam masala powder. Add few sprigs of chopped coriander leaves .

Mix all nicely and add fried eggs . Cook covered for 5 mins and switchoff stove.

Serve hot with rice /rotis.

Thotakura Vepudu / Amarnath Leaves Stir Fry

2009-04-30T11:05:00.000-07:00

Preparation :-

Take 1 bunch of amarnath leaves and chop them . Donot chop big stems. Clean them in water and strain water.

Chop 1 big garlic pod into pieces.

Grind together 3 tbspns of roasted chanadal / putnalu , 2 tspns coconut powder(dry) , 2 garlic pods , 1/4 tspn cumin seeds , sufficient salt and chilly powder. Grind them to a fine powder.

Heat a pan add 2tspns oil , add 2 broken dry red chillies , 1/4 tspn each cumin and mustard seeds , add chopped garlic pod , pinch of hing .

Add chopped and cleaned amarnath leaves . Fry till they are done.

Finally sprinkle grinded powder , mix nicely and fry for 5 mins . Switch off stove and serve hot with rice and ghee / rotis.

Tindora Pickle / Dondakaya Avakaya

2009-04-20T12:01:00.001-07:00

Preparation :-

Take 40 tindoras and wash them. Wipe them with paper towel or dry cloth.

Chop them vertically 6 or 8 pieces. Discard ripe tindoras .

Heat a dry pan add 1tbspn oil and fry chopped tindoras till 3/4 th done and switchoff stove(fry uncovered). let this come to room temperature.

Pickle Masala :-

In mean time take a dry bowl add 4tspns chilly powder , 4tspns salt , 1/4tspn turmeric , 1/2tspn fenugreek powder , 1/2 tspn cumin powder , 3 tspns mustard powder (dry fry 2 tspns mustard seeds and grind them into powder) , mix all nicely using a dry spoon . crush 2 garlic pods and mix nicely.

Talimpu / Tadka:-

Heat a pan add 4tbspns oil , add 3 broken dry red chillies , 1/4 tspn mustard seeds , 1/4tspn cumin seeds , add 2 big garlic pods chopped finely , add hing/ asafoetida , add 1 strig of curry leaves and off the stove. Let this come to room temperature.

Mixing :-

Now in fried tindora add pickle masala and mix nicely.

Take this tindora mix into a plastic bottle .

Add talimpu /tadka into the bottle and squeeze juice of 1 lemon . Mix nicely.

Store in freeze and this will be good for 15 days. Always use a dry spoon .This goes good with hot rice & ghee , curd rice.

Celebrating My Blog's First birthday

2009-04-17T06:42:00.000-07:00

Today is my blog's first birthday . I never expected that i will successfully complete 1 yr of blogging. Am very happy to celebrate my blog's first birthday.After i started blogging i found new blogging frds and i could able to see a new & big world of blogging . Hope my blog blossoms like a flower and wish it has a bright and colourful future.

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Birthday Orkut Scraps @ ScrapsLive.com

Birthday Orkut Scraps @ ScrapsLive.com

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Birthday Orkut Scraps @ ScrapsLive.com

Birthday Orkut Scraps @ ScrapsLive.com

Birthday Orkut Scraps @ ScrapsLive.com

Birthday Orkut Scraps @ ScrapsLive.com

Birthday Orkut Scraps @ ScrapsLive.com

Birthday Orkut Scraps @ ScrapsLive.com

Tandoori Chicken

2009-04-10T08:48:00.000-07:00

Preparation :-

Take 5 chicken drumsticks and wash them. Drain the water completely.

Put 3 -4 deep incesions on each drumstick where ever u find a thick mass of meat.

Take a small bowl and mix in 1/2tspn chilly powder , 1/2tspn salt , pinch of garam masala powder , 1/4 tspn coriander powder and juice of 1/2 lemon. Make as a paste . Rub this paste on the incesions.

Now take a big bowl add 1/2 cup thick curd , 1tspn salt , 1/2 tspn chilly powder , 1/2 tspn coriander powder , 1/4 tspn cumin powder , 1/2 tspn garam masala powder , 1tspn kasoori methi powder , 1/2 tspn pepper , 1 tbspn freshly ground gingergarlic paste , pinch of red food colour, juice of 1/2 lemon. Mix all nicely and dont add water at all. This paste should be very thick . Now add drumsticks in this marinade , mix well and add 2 tbspns oil and give a good mix . It would be better if u can marinate overnight.

If u have a pan like this with a mesh standing on top of it this is the best thing to use becoz the juices fall on the tray leaving chicken dry . Otherwise u can use normal tray/pan like me.

Now take a pan / aluminium tray , chop some vegetables like carrots , onions and arrange like a bed and on top put drumsticks.

Preheat oven to 450 degree F and put the tray in down rack . After 15 mins takeout the tray drain the juices and reverse the drumsticks and put it back in oven and cook for 15 mins and switchoff oven and check whether drumsticks are cooked perfectly . If so takeout the tray from the oven.

Heat a dosa pan add a tspn of oil and smear it. Fry chopped onions till half done and fry drumsticks on pan putting the flame on medium heat , while they r frying sprinkle lemon juice on it and sprinkle chat masala (optional).

Take them into a plate , wrap them with aluminium foil and serve hot with fried onions.

Cauliflower Egg Bhurji

2009-04-08T10:22:00.001-07:00

Preparation :-

Take 1/4th of a big cauliflower and chop into small pieces. Slit 4 green chillies.

Take a big vessel filled with water and bring it to boil. Add 1/4th tspn salt. While boiling add chopped cauliflower and boil it for 5 mins . Strain them.

Grind 1 big garlic pod and equivalent ginger piece in a pestle.

Heat a pan add 1 tbspn oil . When it turns hot add slitted green chillies and when they turn lite whitish add freshly grinded ginger garlic paste .

After a minute add strained cauliflower florets and fry till they r cooked fully.

Now add 1/2 tspn chilly powder , 1/4 tspn turmeric , 1/2 tspn salt , 1/2 tspn coriander powder , 1/4 tspn garam masala powder . Give a good mix and fry for 2 mins.

Now break 3 eggs and mix nicely.

Make it as bhurji and try to make it dry. Add chopped coriander leaves and switch off stove after 5 mins. Here egg forms like a nice coating on cauliflower florets and gives a good look for curry.

Serve this hot with rotis , rice.

Bread Pizza

2009-03-31T09:06:00.001-07:00

Pizza ..... who doesnt want to have a fresh hot pizza on a rainy day . But preparing pizza at home is one day work . But if u can find a solution for eating home made pizza in 10 mins dont we opt that? Now spring came and rains started and i thought of making something hot and simple and i found a bread loaf lying in my fridge . I took it out and did this simple yet yummy dish . Hope ur kids love this .

Preparation :-

Chop 1 tomato , 1 onion , 1 capsicum and few mushrooms (optional) into rings or slices. u can use jalapenoes , pineapple , ..........etc,.
Heat a pan add little amount of butter and melt it . Now add ur chopped veggies and fry gently for 5 mins . just before switching off stove sprinkle 1/4 tspn oregano , 1/4 tspn basil , pinch of chilly flakes , pinch of sugar and 2 pinches of salt.

Now take 4 bread pieces , on top of it smear with pizza sauce / pasta sauce / tomato sauce.
On top arrange fried vegetables as toppings .

On top sprinkle shredded mozzarella cheese.

u can first add shredded cheese and then u can add toppings on top of cheese . Acoording to ur taste decide urself .
Now if u have toaster oven u can bake in it till bread slice turns crisp and till cheese melts or else u can microwave it for 3 mins in high temperature or else heat a dosa pan smear it with butter and put this bread slice and cover with lid .Put flame in medium.

After 3 mins open and see if cheese melts u can take it into a plate and serve hot, dont fry for too long becoz the bread piece underneath may burn and it turns the whole dish bitter . u can fry 3-4 bread pieces at a time if u have a big lid.
Serve them hot to ur kids .

Few more pictures of bread pizza, here cheese is sheredded first and toppings are on top layer:

Hyderabadi Vegetable Dum Biryani

2009-03-26T05:33:00.000-07:00

I want to tell all hyderabadis a place where u can get perfect vegetable dum biryani . It is in 'santosh dhaba' ( purely vegetarian) , it has 2 branches one in Begum bazar and other in Banjara hills . I ate veg dum biryani in almost all famous restaurants like paradise , bawarchi , seventh heaven , ... etc,. But i never found one like a santosh dhaba biryani . What a flavour , aroma and superrrrr taste . When i was in chennai whenever i visit my parents its my condition to take me to that restaurant atleast once in my visit . If u are a hyderabadi and a pure vegetarian then u must go there for all vegge yummy dishes . There they serve biryani in bowls in layers of curry and rice . Anyway now we will see my version of making Vegetable dum biryani. Hope u like it.

Preparation :-

Soak 2 electric rice cooker cups /250 gms of basmathi rice in sufficient water for 45 mins .

In mean time chop 1 big onion , 4 green chillies , 1 potato , 10 french beans , 1 carrot , few cauliflower florets , 1 tomato . Chop all into big chunks.

Take half handful of pudina leaves ,wash them and chop them .

Biryani Masala :-

Heat a pan dry fry 5-6 cashews , 1/2tspn fennel seeds(saunf) , 3 cloves , 3 cardamoms , 1" cinnamon stick , 1 tspn poppy seeds . Grind these to a fine powder .

In second round , in same mixcy container add 3 green chillies , 5 strigs of coriander leaves , 3 tbspns of fresh/frozen coconut , 1 big garlic pod , equivalent ginger piece. Grind these all into a fine paste . Donot add water while grinding.

Cooking Rice :-

Take a big vessel and fill it with water , bring it to boil , while boiling add 2 tspns of salt , 1 tspn of oil , 2 lightly crushed cardamoms , 2 cloves , 1" cinnamon stick , 1/4 tspn shajeera , 5 pudina leaves . Once water is boiling nicely add soaked and drained rice. Cook rice till 90% . After rice is cooked Strain rice . After 5 mins add 1 tspn ghee on rice and fluff the rice carefully with a fork.

Curry preparation :-

Heat a wide pan , add 2 tbspns oil , add whole garam masala ( 1/4 tspn shajeera , 3 cloves , 3 lightly crushed cardamoms , cinnamon stick , 2 star anise , mace , 2 bay leaves , 2 anasa puvvu.

Next add chopped green chillies ( 3) , pudina leaves , add sliced onions. Add pinch of salt & 1/4 tspn turmeric and brown onions . Next add 1/4 tspn ginger garlic paste .

Now add all vegetables ( potato , beans , carrot , cauliflower , frozen peas) except tomato . Add 1 tspn salt , mix all nicely and fry vegetables till they are 90% done (while frying veggies put lid ) . For checking take a potato piece and pierce it with a spoon , if it cuts easily then u can know that veggies are cooked .

Now add 1/4 tspn garam masala powder , 1 tspn coriander powder , 1/4 tspn cumin powder, mix nicely and add grinded biryani masala paste . Mix nicely and fry for 5 mins .

Next add 1 cup of thick curd and tomato pieces. Mix nicely and fry for 5 mins . Switch off the stove and add 2 tspns lemon juice , mix it well and put a lid . With this ur curry is completed.

Layering :-

Take a oven safe pan or aluminium tray , spray oil allover . Spread curry nicely , sprinkle fried onions on top.

Now as second layer spread cooked rice uniformly.

On top of it add 2 tspns lemon juice all over , sprinkle fried onions , finely chopped coriander and mint leaves , sprinkle 1 tbspn oil allover the rice , now sprinkle food colour mixed water ( u can use multi colours or a single colour) .

Now seal the pan tightly with aluminium foil .

Bake this in preheated oven @ 400 degree F for 30 mins . After that switchoff oven and after a standby of 5 mins u can open the seal and serve hot with raitha or salan . (Best way to know whether biryani is baked perfectly or not is by looking at fried onions , coriander and mint leaves . They should turn dark )

Note :-

After opening seal u can serve without mixing it . if u do like this u get curry in down layer and rice on top layer.

If u are making biryani in large quantity then put rice as first layer , on top add curry , on top add again rice , next curry , finally spread rice . on top sprinkle coriander leaves , pudina leaves , oil , fried onions and food colour. Seal it and bake it . when u are baking large quantity bake @ 400F for 40 mins .

Pachi Chintakaya dosakaya Pachadi / Raw Tamarind & Yellow cucumber Chutney

2009-03-20T09:24:00.000-07:00

Actually my mother in law prepares a wounderful chutney by name " pachi chintakaya pandiri dosakaya pachadi" . Pandiri dosakaya is one variety of cucumber which will be long in size , looks like green cucumber /keera but it is big in size with yellow and green mixed colour. She will chop cucumber into small pieces and adds some salt on it . After half an hour she will squeeze the juice from cucumber and then add that pieces to freshly grinded tamarind chutney . This will taste awesome but here i did not get pandiri dosakayalu , so i just did with yellow cucumber.

Preparation :-

Take 1 yellow cucumber , peelout its skin , deseed and cut into small pieces .

Take 15 medium size tender tamarinds (adjust according to their sourness) ,wash them and cut them into pieces.

Heat a pan and dry fry 3 heaped tablespoons of peanuts and when it cools remove the skin and transfer them to a mixcy container.

Heat the same pan add 1 tspn oil , fry 7-8 green chillies , add 1 &1/2 tspn coriander seeds and 1 tspn cumin seeds . fry them for 2 mins and transfer them into same mixcy container.

Heat the same pan add 2 tspns oil , do talimpu by adding 1/2 tspn urad dal , 2 broken dry red chillies , 1/2 tspn each cumin and mustard seeds , pinch of methi powder , sprinkle hing and add few curry leaves . Now add chopped cucumber pieces and fry for 5 mins and switchoff stove. ( i dont like to add raw cucumber to chutney so i just sauted them till half done and mixed with chutney . But according to actual procedure u need not fry u can just add raw cucumber pieces to grinded chutney, so its ur wish.)

Grind the contents in the mixcy adding salt & 1/4 tspn turmeric .

Once they are grinded add chopped tamarind pieces , 2 sprigs of coriander leaves & 1 garlic pod . Grind them nicely . If u want add little amount of water while grinding.

Transfer grinded chutney to a bowl and now add cucumber & talimpu mixture to chutney and mix nicely.

Serve this with hot rice and ghee and have a wounderful andhra meal.

Mango Milkshake

2009-03-20T09:21:00.000-07:00

Preparation :-

Take mango pulp , u can use juice from fresh & ripe mangoes or u can use store brought mango pulp. I used deep brand kesar mango pulp. If u r using store brought mango pulp , as soon as u open the tin transfer whole pulp into a box . After u take how much u need store it in refrigerator . This will be good for10-15 days once after u open.

Take this mango pulp into a big jar /beaker as much as u need .

To this add milk , sugar , few drops of vanilla essence , 1 small cup of vanilla ice cream and crushed ice .

Now blend them nicely . If u feel it is too thick u can add little amount of water and blend again .

Serve chilled in hot hot summer to ur guest and family members and enjoy.

Hyderabadi Chicken Dum Biryani (Kacchi style)

2009-03-19T10:31:00.000-07:00

Chicken dum biryani ......... the words itself are tempting me to go back and have a good biryani in hyderabad. There are few places in hyderabad for a perfect dum biryani . I love to have biryani at paradise , minerva , bawarchi, hotel golkonda , oh my gosh my list is endless . When ever i go to restaurant i always order chicken biryani . But now a days am happy that am cooking nice chicken biryani at home . Keep waiting i will post different kinds / varieties of chicken biryani . But for now i am here with chicken dum biryani in kachi style.

Preparation :-

Before starting the cooking process soak few threads of saffron in 1/4 cup of warm milk .

Marination :-

Take 250 -300 gms of boneless chicken ( i prefer thigh piece) . Wash it and drain the water completely .

To this chicken pieces add 6 slitted green chillies , half a hand ful of mint leaves , half a hand ful of coriander leaves , 1&1/2 tspn ginger garlic paste , 1/4 tspn freshly grounded pepper powder , 1/2 tspn shajeera(black cumin) , 1/4 tspn chilly powder , 1/4 tspn turmeric , 1 tspn salt , 1/4 tspn cumin powder , 1 tspn coriander powder , 2 bay leaves , 2 star anise , few pieces of mace , pinch of nut mug powder , 4 lightly crushed cardamoms , 4 cloves , 2" cinnamon stick , add 1/2 tspn of store brought chicken biryani masala or home made masala powder . Mix them all nicely . Now add 2 tbspns of oil , fried onions , 1 cup of beaten curd and squeeze juice of1/2 a big lemon . Mix all nicely.

Marinate this for 24 hrs by storing this in refrigerator . If u dont have time marinate atleast an hour before u start cooking.

Rice Preparation:-

Soak 250 gms /2 electric rice cooker cups of basmati rice in sufficient water for 30 mins .

Take a big vessel with 8 rice cooker cups of water . To this water add 2 tspns salt , 2 tspns oil , 3 cloves , 3 lightly crushed cardamom , 1"cinnamon stick , 1 bay leaf, 1/4 tspn shajeera, few sprigs of coriander and mint leaves. Bring this to boil.

When water is boiling add strained rice and cook for 5 mins till rice is 3/4 done.

Strain boiled rice .

Cooking Biryani In Dum Style :-

Dum is a process of cooking meat and rice in low flame for more time such that the essence of meat and spices infuses in rice which is lying on top layer which makes rice to cook perfectly with that vapour. The important thing in this dum process which we need to do is to arrest the vapours from going out by sealing the lid tightly with a dough or kitchen towel.

Now take a pressure cooker and grease the bottom & sides with a tspn of ghee . Add in the chicken marination and spread evenly .

On top of chicken add cooked rice and spread evenly .

On top of rice sprinkle few mint leaves , coriander leaves and handful of fried onions.

Pour saffron soaked milk allover . Sprinkle 2 tspns of oil on top or u can use cooking oil spray.

Now put a tight lid , if u are not having a tight lid wrap a wet clean kitchen towel around the lid tightly or put the dough allover the lid corner and put this lid on cooker. I had a perfect nonstick lid that was tight on my cooker , so i just kept a dough on the hole of the lid to arrest vapour from going out.

Now switch on ur stove put flame in medium high for 5 mins , next reduce it to medium low for 15 mins and next reduce it to sim for 5 mins . Switch off stove . Another method of knowing that biyani is done is by the smell . Once it is done it flavours out nice biryani smell then u can switch off stove .

After 5 mins of standby takeout the lid and mix nicely from bottom . some people dont like to mix everything , they want curry at the bottom and rice on top as it is . so just serve them as it is without mixing.

Serve hot with hyderabadi special mirchi ka salan and raitha. Enjoy ur hyderabadi meal.

Note:- U can even use chicken with bones . Marinade everything in same process , cook rice in same process . Before layering take a thick bottom vessel /pan grease it with ghee , add chicken marinade and cook on high heat for 5 mins . While it is cooking, on top add half cooked rice , saffron, coriander-mint leaves , fried onions and start sealing. u can seal with aluminium foil. On other stove put a dosa pan (a flat pan ) and heat it . Once dosa pan is heated put this layered pan on dosa pan and reduce heat to medium low cook for 30 -35 mins .

Cooking chicken biryani in oven:-

Alternatively u can use chicken with bones / drumsticks and cook in conventional oven . For this take a oven proof dish or aluminium tray , grease it with oil , layer chicken , rice , sprinkle ghee /oil , fried onions , coriander mint leaves , saffron milk, . Now seal it with aluminium foil and cook in preheated oven @ 400 degree F for 30 mins and reduce heat to 300 degree F and cook for an hour . switchoff oven and after 10 mins of standby u can takeout tray from oven and serve hot .

Pasta

2009-03-06T06:15:00.001-08:00

Preparation :-

I normally use Barilla plus penne pasta . So take 1/2 pack of pasta which will serve 3 -4 people as a evening snack/tiffin. As a full meal it serves 2.

Take a big bowl with sufficient water and boil nicely . While boiling add 1/2 tspn salt and 1 tspn oil. Next add pasta and boil for 20-25 mins . Check whether it is cooked perfectly or not .

While pasta is boiling in 30 mins chop vegetables and start the process. So chop 1 capsicum , 4 garlic pods , spring onions , 1 onion , 1 tomato , mushrooms , broccoli .

Take a pan add 1tbspn olive oil , add all chopped vegetables, garlic . Now put this pan on heat and saute them nicely till they are half done.

Now add 1/2tspn red chilly flakes (adjust according to ur taste) , 1/2 tspn salt , 1 tspn basil . Mix nicely.

Add 6 tbspns classico traditional tomato & Basil pasta sauce and 6 tbspns alfredo pasta sauce ( u get these sauces in walmart , HEB , shop rite , path mark ,.. ). if u dont get above sauces try' Bertoli -olive oil , basil &garlic ', 'classico signature recipes - four cheese alfredo'. Mix them nicely.

Drain pasta.

After 2 mins add boiled and strained pasta . Just before adding only strain pasta becoz it gets dried fast if exposed to air for longer time.

Fry till they turn hot .

Serve them hot .

Radish Chutney/ Mullangi Pachadi

2009-03-06T06:08:00.001-08:00

Preparation :-

Chop 1 medium size radish , 1 carrot , 1 onion , 1 tomato , 10 small green chillies , 5 sprigs of coriander leaves .

Soak blue berry size tamarind in sufficient water or microwave for 1 min.

Heat a pan and dry fry 2 tbspns peanuts. Transfer them to mixcy container.

In same pan add 2 tspns oil , fry green chillies and next add chopped radish pieces and 4-5 pudina leaves .

When they are done add tomato pieces and cook them till they are mushy. switch off stove and let them cool .

Transfer fried radish -tomato mixture into same mixcy container , add chopped raw carrot pieces , coriander leaves , 1 tspn salt , 2 garlic pods , boiled tamarind extract . Grind nicely.

For Talimpu :-

Heat the same pan that we used for frying radish . Add 2 tspns oil , add 1/2 tspn urad dal , 2 dry red chillies , 1/2 tspn cumin seeds , 1/4 tspn mustard seeds , 1 tspn chana dal , asafoetida , 1 sprig of curry leaves , now add chopped onion .

When it turns soft add grinded chutney and mix nicely . Switch off stove and serve it with rice and ghee.

Mamidikaya Pachi Pulusu / Raw Mango Raw Rasam

2009-03-06T06:02:00.000-08:00

Preparation :-

Take 1 big raw mango . Peelout its skin and wash it.

Chop 1/2 of that mango into big chunks. Take a bowl and add chopped mango pieces , add little amount of water and boil it in cooker for 5 whistles.

When pressure goes off ,take that bowl and mash the boiled mango pieces nicely . U can mash it with hands when it cools or u can use potato masher.

Now add 250ml of water (adjust according to the sourness of mango) . Check the taste .

Next add 1 tspn salt , 1/2 tspn sugar , 1 finely chopped raw onion , 5 sprigs of finely chopped coriander leaves. Mix all nicely and check the taste for salt , sweet and sourness. Adjust accordingly.

For Talimpu :-

Heat a pan add 1tbspn oil , add 1/2 tspn urad dal , 3 dry red chillies , when urad dal slightly changing its colour at that time add 1/2 tspn cumin seeds , 1/4 tspn mustard seeds , 2 crushed small garlic pods , 4 small green chillies finely chopped , pinch of fenugreek powder , sprinkle little bit of asafoetida , 1/4 tspn turmeric and 2 sprigs of curry leaves. Switch off stove.

Add above seasoning to mango rasam and mix nicely.

Let it stand for atleast 30 mins and serve it with hot rice and plain dal .

Gutti Vankaya Koora / Andhra Stuffed brinjal

2009-03-04T06:47:00.000-08:00

I saw this recipe in my frd's blog "amma-cheppindi.blogspot.com" and immediately i prepared this dish and it is really fabulous. So i thought of posting few pics of that recipe . But for the measurements and the procedure plz click on the link http://amma-cheppindi.blogspot.com/2009/03/guthi-vankaya-kura-andhra-stuffed.html .

When i first thought of starting a blog , i was completely confused like how to create , how to get code ,..... then i remembered a blog that i used to visit regularly and that is "amma-cheppindi.blogspot.com" of Mrs.Rajini Rayudu and luckly i saw her e-mail address and i mailed her asking her could u plz help me in building my blog and the very next day i received a reply mail from her showing her complete support to me. And that wonderful lady she helped not only in building my blog but she used to be my regular visitor and for every recipe she used to leave a compliement as a comment that gave me good encouragement and made me to post these many recipes. So now we became good frds through our blogs.

U may be wondering y this lady is telling all her stories to us . But the thing i want to tell u is: to help the people around u when they are in need of u though u know them or not . When i first mailed her i was a completely unknown person to her but she gave a good support to a unknown . One more thing i asked for help few more people regarding my blog but they did not even reply becoz they thought i would be their competitior but this lady she didnot feel in that way and besides she uplifted me .

Anyway first i need to thank google , becoz of these blogs so many people became frds , we all could see the world sitting in our houses .

So , these are the pics of gutti vankaya koora / Stuffed brinjal . Thank u Rajini for posting this wonderful recipe.

Chudwa / Rice Flakes Mixture

2009-03-04T06:29:00.000-08:00

This is a very quick and easy snack . yesterday after my hubby returned from office , he asked me y dont u make some quick snack item with no oil but that should be crispy . Then i remembered Chudwa and i did it in 10 mins and i gave him . He was very satisfied and took them today to his office to offer his colleagues.

Preparation :-

Take a big and wide pan or kadai . Heat it and add 2tbspns oil . Then add handful of peanuts , few broken cashews. When they are fried add 3 green chillies finely chopped , 1/2 tspn cumin seeds , 1/2tspn mustard seeds , 1tsp coriander seeds , 1 tspn sesemam seeds , hand ful of roasted bengal gram /putnalu , add hing and few curry leaves , add 1/4 tspn turmeric and 1 tspn salt . Mix nicely.

Now add 7 electric rice cooker cups of thin poha. Stir it nicely for 5-10 mins . Finally add 1 tspn powdered sugar , mix nicely and switchoff stove after 5 mins .

The thing that u should remember is poha should turn crisp and at the same time it should not get burnt(i mean over roasted) .
Serve them . u can store remaining in air tight container and it will be good for a month.

Spicy Chicken Fry

2009-03-04T06:02:00.000-08:00

Preparation :-

Wash 1/4kg chicken ( boned or boneless) with little salt and turmeric.

Grind together 1/2tspn fennel seeds(saunf) , 1/2 tspn peppercorns, 1tspn coriander seeds, 3cloves , 1" cinnamon stick , little turmeric , 1tspn chilly powder , salt , 3 big garlic pods , 2 " ginger piece, 1tspn vinegar and little amount of water. Make it as a fine paste.

Add this grinded paste to the washed chicken and mix nicely. Marinate this for 45 mins.

Chop 1 onion and 1 tomato.

After 45 mins has completed heat a wide mouth pan , add 2 tbspns oil , fry onions till they turn golden brown. Add pinch of turmeric .

Next add chopped tomato. Fry it till it turns mushy .

Now add marinated chicken. Mix nicely and put lid . if u are using boned chicken then add little amount of water , if u are using boneless no need to add water. When chicken is 3/4 done remove the lid and make it dry by increasing the flame little bit and stirring periodically.

When it becomes dry add chopped coriander leaves and curry leaves . Fry for 2 mins and switchoff stove.

Serve hot with rice / rotis with onions and lemon wedge.

Egg Puffs

2009-02-23T13:34:00.000-08:00

Preparation :-

Boil eggs , peel their skin and cut them vertically half.

Onion Curry :- Finely chop 1 onion . Heat a pan add 2 tspns oil , add chopped onions and fry them till they turn brown . After that add 1/4 tspn ginger garlic paste , sufficient salt , chilly powder ( lessthan 1/4 tspn) , 1/4 tspn coriander powder and pinch of garam masala powder . Mix nicely and after 5 mins off the stove. Let this cool.

Take puff pastry sheets from ur freezer and put in normal room temperaure for 20mins . Normally i use daily delight puff pastry sheets . In each pack we get 5 rectangular sheets .

So with 1 rectangular sheet we can make 2 -3 puffs ( depending upon our required size).

Take the board where u roll rotis and on top of it add either maida flour / rice flour , spread it uniformly and on top put this pastry sheet . With the rolling pin litely roll it inorder to get square shape puffs . it will be very tender so be carefull while rolling.

After rolling them cut into perfect squares. U can make 2 or 3 squares from each pastry sheet.

Now on each square put 1 tspn onion curry and on top of it put one egg half .

Now with ur fingers just smear water on diagonal ends .

Close one side and again smear water on it and close the second side . stick the intersection nicely.

Take a bowl , break 1 egg in it and whisk it nicely . Take a paper towel , dip in egg and pat it allover the front part on puffs . This helps ur puffs to turn nice golden brown colour.

After that put then in a baking sheet and put the tray in freezer for 5 mins . Normally i use aluminium tray and even without baking sheet i got them perfect . But people recommend to use baking sheet.

Preheat oven @ 450F and then take the tray out from the freezer and put the tray in oven .

After 10 mins just open the door of oven and see whether it is done . If not close the door and after 5 mins again see it . Take the tray out and reverse the puffs. Put the tray back in oven and switch off oven after 5 mins.

Take it out and serve them only after 10 mins . The egg will be very hot . So if u serve them as soon as u remove ur tounge is not going to function for 2 days because of that hot egg .

Serve them with tomato ketchup.

Vahrehvah Recipes

2009-02-20T11:11:00.000-08:00

Hatsoff to Mr. Sanjay Thumma of Varehvah.com . He inspired many people through his great cooking . Many times i thought that we can not prepare certain dishes in restaurant style at home like chicken tikka , egg puffs , chicken dum biryani , pav bajji , ....etc,. But he made them easy to cook with his great tips .

Today morning i thought , why shouldnt i post the dishes i experimented from vahrehvah.com and immediately i started collecting all photos and started posting this .

I tried chicken tikka , pav bhajji , double ka meeta , chicken dum biryani , egg puffs , cauliflower milagu curry , kadi pakodi , aloo paratha , indo chinese chilly chicken , veg puff , veg dum biryani , curry leaves rice , jeera rice ,Brinjal tomato curry, capsicum masala rice and tindora chana dal curry.

As a blogger when i get compliements like ' i tried ur recipe and turned out good ' , i feel so happy . I always feel that i succeeded something from my blog that gives me immense satisfaction and in same way i thought i should say sanjay with these photos that all ur recipes turned out great and could able to do them with ease.

Sanjay these pics are for u . If ever u visit my blog i wish u see ur recipes done by me . Thank u Sanjay .

Aloo Paratha

Veg Dum Biryani

Double Ka Meeta

Egg Puff

Indo Chinese Chilly Chicken

Capsicum Masala Rice

Cauliflower Milagu Curry

Jeera Rice

Veg Puff

Tindora And Chana Dal curry

Curry Leaves Rice

Red BellPepper Chutney

2009-02-09T06:40:00.001-08:00

One day i was talking to my cousin over the phone and in between she received another call from her frd asking for some recipe , i heard that and when she came back i asked her wat recipe it is? she told red bellpepper chutney . so i thought it was interesting and asked her the recipe and she told me . It was very simple with less ingredients . So first i thought it would not turn that good becoz the ingredients list is very small . But i gave a try with only 2 bellpeppers and anyway it turned great . I even had it with idly and dosa . It was good with them too .

Preparation :-

Take 2 red bell peppers . Wash them and chop them into pieces .

Chop 5-6 green chillies .

Heat a pan add 1/2 tspn oil and fry green chillies , 1 or 2 garlic pods and 3/4 tspn cumin seeds . Fry them nicely and switch off stove. Transfer them into a mixcy jar and add sufficient salt for whole chutney (appox 3/4 tspn) .

Heat same pan and add 2 tspns oil . When it turns hot add chopped bell peppers . Fry them nicely till they are done . It may take 10 - 15 mins .

Grind the ingredients in the mixcy container and when fried bell pepper cools transfer them into same mixcy container and grind nicely . Check the taste and adjust accordingly. Take the grinded chutney into a bowl.

Heat a pan add 1 tbspn oil , add 1/2 tspn urad dal , 2 dry red chillies , 1/4 tspn each cumin and mustard seeds , add asafoetida , 2 sprigs of curry leaves . switchoff stove and add this talimpu to the grinded chutney . Mix nicely and serve with hot rice and ghee .

Note :- Red bellpepper has a tangy and sweetish taste so u dont need to add tamarind and as it is sweetish try to make ur chutney little more spicy .

Simple Fried Rice

2009-02-09T06:36:00.000-08:00

When i visited my sisters place , she made this and it was excellent , quick and easy recipe . i got bored adding all chinese sauces and i tried this at my home and it turned great with chilly mushroom as a accompliment .

Preparation :-

Take 1 electric rice cooker cup of basmati rice , wash it and add 1 & 1/2 cups of water , add 1/2 tspn oil and 1/4 tspn salt . Cook it nicely and cool it .

Finely chop 1 small capsicum , spring onions , 1 or 2 carrots , 15 french beans , cabbage , celery , broccoli . Finely chop 3 garlic pods .

Heat a pan add 1 tspn oil , add pinch of pepper , little salt and break 2 eggs . Make it like bhurji and takeout into a bowl .

Heat same pan, add 1 tbspn sesemam oil or normal refined oil . Add chopped garlic and after a minute add chopped vegetables except spring onions . fry nicely . Dont make them too soft . They should remain little crunchy .

Add freshly ground pepper( adjust acco to ur required spice level) , 1/2 tspn azinomoto ,1 tspn salt and spring onions . Mix nicely .

Now add cooked rice and egg bhurji . Mix nicely.

Finally when rice turns hot u can switchoff stove and serve hot with chilly mushroom or gobi manchuria /chicken munchuria (wet) . So colourful fried rice is ready for u .

Ginger - Garlic Paste / Allam velluli Paste

2009-02-09T06:34:00.000-08:00

My mom she always used to prepare ginger garlic paste at home . After my marraige i was so lazy to prepare it and when ever i visit my mom , she used to prepare fresh ginger garlic paste , rasam powder and idly karrapodi and pack it for me . But once my ginger garlic paste got over , so i bought readymade packet from shop and it tasted very bad . All my curries turned sweetish becoz of that . So at that time i decided to do all by myself and i realized it was so easy to prepare them than carrying them carefully from hyderabad to chennai . Normally i will prepare ginger garlic paste once in 2 months . If i want to prepare it i will put a good movie and then i will start peeling garlic pods and taking out skin of ginger watching that movie . I would never feel that i am doing some work becoz of that movie . So frds , plz stop buying ready made ginger garlic paste and start doing at home . i will tell u this is very easy and adds good taste to ur dishes and serves u nearly 2 months .

Preparation :-

Take 1/4 kg ginger and 1/4 kg garlic pods .

Peel out the skin of garlic pods and ginger . ( wash ginger and wipe it with paper towel), chop ginger into small pieces.

Take them into a mixcy container and add 1/2 tspn salt and 1/4 tspn turmeric . Grind them altogether to a fine paste . (salt and turmeric are natural preservatives that keeps ur ginger garlic paste fresh and with good aroma)

Transfer grinded ginger garlic paste into a plastic bottle , put a dry spoon . Store this in freeze .

U can use this for 1 & 1/2 month - 2 months .

In India i used to weight ginger and garlic exactly when i buy them , but in US i am unable to weight them . So for that reason wat i do is , i will take 2 similar bowls . In one bowl i will add peeled and chopped garlic pods . In another bowl i will add peeled and chopped ginger . So i will check whether both are at same level or not . But chop both of them in equal sizes