Friday, April 17, 2009
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
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
Birthday Orkut Scraps @ ScrapsLive.com
Wednesday, March 4, 2009
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.
Friday, February 20, 2009
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 .
Veg Dum Biryani
Capsicum Masala Rice
Cauliflower Milagu Curry
Jeera Rice
Veg Puff
Tindora And Chana Dal curry
Curry Leaves Rice
Monday, February 9, 2009
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
Monday, November 3, 2008
From long time i am planning to post this recipe , but dont know y it has taken so many days and months to post this , perhaps this needs step by step explanation combining my experiences to get soft and fluffy rotis. Any way starting u may fail for few attempts in getting good rotis but as u do daily u will teach me how to get more better ones . I mean experiences makes everything to get perfect. Hummmmm after coming to US am unable to switch to old method of making rotis ( rolling and all) . Now i feel how easy to make rotis on a roti maker . Any way i miss my rotimaker . Once u get accoustomed to this rotis u cant eat normal pulkas (just kidding) . I used "Chef Master " company rotimaker . In India it will be around 1800/- . I purchased it in a dussera sale and i got it for 1300/- ( hahahaaaaa good deal kada)
- Take wheat flour in a bowl as much as u need .
- To this add salt and mix it . Next add little amount of water and mix . Next add 2 -3 tbspns of curd . Mix well. ( Adding curd will give extra softness to rotis , if u dont have curd u can add milk )
- Remaining add water and make as dough , dont make like usual dough . Rotis on roti maker always needs little more water than usual . Ur dough should be little loose in such a way that if u try rolling it will stick , that much loose it requires . Finally add 1 tspn oil and make as dough . For this u dont need to knead it till ur muscles are out . Just simply make dough and put aside . Cover it with lid or cloth .
- Put ur dough aside for 1 hr .
- After 1 hr switch ON ur roti maker . Before switching ON open the lid of roti maker then u can ON the switch . A red bulb will be on . u can start doing rotis once that bulb is off . It takes nearly 5-10 mins . In this mean time u can do balls . If u r doing in large quantities then first make balls and after finshing only ON roti maker.
- In mean time take 1 drop of oil and smear it to ur hands . Now take a small ball size dough and make as balls and press them flat . Next for making 2nd ball again smear 1 drop of oil to ur hands and repeat doing balls . smearing oil to hands ensures u from sticking . Since dough will be loose it will stick .
- Dont do big size balls .
- By the time u finish doing balls red light will get off . It ensures that rotimaker is ready to do rotis . I mean it has got sufficient heat .
- Now take 1 ball , make it little flat with hands and put it near to the lid . Do not put it at the center . Just see my pic for better understanding.
- Immediately close the lid and gently press it for once and open the lid ( dont press it 2 or 3 times like puri presser , once is enough) . Dont put more strength and press it . It will give u a pop sound . It means inside ur roti is broken and it wont come fluffy (pongadu).
- After 2 mins of opening the lid u will see small small bubbles coming (bubbles should be like little lessthan in my pic) , after 1 min just reverse the roti (use either wooden spatula or nonstick spatula , dont use steel).
- Now hold the lid on top where u get plastic body and slowly try to close the lid till 3/4 th not completely and hold for few secs and open again. This will give good heating . Turn the direction of roti (not reversing ) and again close the lid 3/4th. Open immediately after 1/2 min. By this time u will see ur fluffy roti coming out .
- Take that roti out and serve hot with any dish.
- My explanation may be too lengthy but if u do regularly u will not feel it as a big work . I am sure if u do regularly u will get soft and fluffy rotis and u will feel how easy to do rotis , no hard kneading , no rolling , no need to stand before hot stove . u can make 1 roti in 1 minute .
- when we were in chennai i felt doing rotis manually is a difficult task in hot weather where i used to get full sweat by the time i complete doing rotis on stove . At that time i preffered buying rotimaker . Really i thank my rotimaker which served us soft rotis daily with no difficulty.
- Disadvantages of roti maker :- Roti maker has disadvantages also . U cant eat rotis after 2-3 hrs of doing rotis . They will turn hard . So u should consume immediately when they r hot or lessthan an hour of doing rotis . Next disadvantage is if u have extra dough u cant store it in freeze and do it next day . It wont come out fluffy and soft . So , u should mix exact flour as u need .
- If u have any doubts u can write it as a comment.
This is not my video . I saw this in youtube and thought of showing u how fluffy rotis come out .
- Click on the link below for videos of roti , paratha , bread , papad , dosa , omlette making using a roti maker.
http://tortillarotimaker.com/Demo.htm
Thursday, October 30, 2008
Preparing rice ravva is half day work , but it serves me for 2 months whenever i want to make easy and quick recipe . We can do different recipes with one ravva ,like upma ( one with garlic another with onions ), lemon pulihora , tamarind pulihora . When u r going for long journeys u can pack this as this will stay for 2 days. There are 2 methods of preparing ravva.
- First take raw rice and wash it .
- Strain all the water from rice .
- Take a towel put it where u get full sun . On it pour ur washed and strained rice, distribute it nicely . In all corners put some weight .
- Let the rice dry nicely under hot sun for nearly 1-2 hrs . If u r doing in small quantities 30 mins is enough.
- After 1-2hrs see the rice it should be completely dry , even the cloth should be dry . Thats the way we can know our rice is dried .
- Now collect all the dried rice into a bowl .
- Grind it in mixcy . just 1 trip is enough . It should come as granules .
- Now sift it into a paper ( jaleda pattali). This step will ensure getting upma not as a wet one but as separate separate.
- Now transfer ravva into a dry plastic bottle .
- This will be good for 3 months and u can do upma and all recipes instantly .
- So 1 day work will serve u 3 months . Normally i do 2 kgs of rice at a time .
Method 2:-
Preparation :-
- Take raw rice and wash it .
- Drain all the water .
- Put a lid on that bowl and keep undisturbed for 3 hrs . So in this 3 hrs rice absorbs all the water and becomes dry .
- Now grind this rice in mixcy . Grind only once . It should come as granules not as a powder.
- Now take a cloth put it under fan and pour grinded rava on cloth and evenly distribute it . Let it sit for 3-4 hrs . ( Normally my mom does this in evening and grinds after dinner and the whole night she will leave the rava to dry under fan putting cloth on dining table and next day morning she will transfer to a plastic container)
- Now transfer rava into a dryplastic container .
- But doing in this process one cannot ensure its shelf time . Becoz if we dry under hot sun we can tell it will stay for 3 months or above. But for this process we cannot tell how long it will stay .
- So when u want to do small quantities and when there is no hot sun or in rainy season u can go for this method.
Preparation :-
- For preparing idly batter normally i use wet grinder .
- Take 1 glass of urad dal in one bowl and 3 glasses of idly ravva in another bowl .
- Wash urad dal and pour enough water in it . In the same way pour enough water in idly ravva.( No need to wash ravva now itself)
- Soak them for 6-7 hrs .
- After 6-7 hrs drain water from urad dal bowl.
- Switchon ur grinder , add 1/2 glass water and then add strained urad dal.
- Let it grind for 20 mins ( Periodically add little amounts of water).
- In mean time throw away water from idly ravva and tightly squeeze it with both the hands and put it in a big container.
- After 20 mins add enough salt nearly 2tspns and grind for another 5 mins and switchoff.
- Now if u see ur batter should be smooth enough .
- Add ur grinded batter to ur squeezed idly rava and mix nicely.
- Ferment this batter for nearly 8 hrs/ overnight . If u r in cold regions ur batter may not ferment that easily , so u can put batter bowl in oven . It provides required warmth. No need to switch on .
- Just observe how nicely my batter got fermented ( quantity is raised ) . In the morning u can put it in refrigerator . It will be good for 3 days .
- Now ur idly batter is ready to do idlies .
