Andhraspicy

PAPPU KATTU - Toordal With A Unique Variation

2010-02-08T20:33:00.012+05:30

This dish has a unique taste from all other toordal varities. Very slight change of ingredients give a yummy taste. Here is the recipe:
Ingredients:
1 cup of toordal/kandipappu(telugu)
2 tbsp oil
1 tsp mustard seeds/avvalu
2 dry red chillies
few curry leaves
a pinch of turmeric powder
5 ripped tomatoes(cut as 8 pieces of each)
salt to taste
3 cups of water(approx)

Make a Coarse paste:
1 tbsp cumin seeds/jeera
6 garlic pods
5 green chillies(adjust according to your spice level)

Method:
1. Wash and cook toordal till soft in a pressure cooker and keep aside.

2. Prepare a coarse paste of cumin seeds, garlic pods and green chillies and keep aside.

3. Heat oil in a heavy bottom vessel, add dry red chillies and mustard seeds, let them splutter. Add curry leaves, turmeric powder and above coarse paste, slightly fry for few seconds on a low flame. Then add chopped tomatoes, covered, cook till soft.

4. Add cooked toordal, mix gently, add two cups of water and salt, mix, covered, bring to a boil on medium flame. Adjust salt and turn off the flame.

Note: Consistency level of kattu should be as thick as sambar.

Indian Broad Beans Tomato Curry - Chikkudukaya Tomato

2010-02-01T12:42:00.009+05:30

I love these beans very much. In India, this is the season to get these beans. Here is the recipe:
Ingredients:
1/2 kg Indian Broad Beans/chikkudukayalu, tear each into two pieces, par-boil in water and strain
2 tbsp oil
1 tsp jeera(cumin seeds)
1 tsp mustards(awaalu)
1 big onion, finely chopped
few curry leaves

1 tsp turmeric powder
1 tsp ginger garlic paste
4 riped tomatoes, finely chopped
5 green chillies(make them as coarse paste)(adjust according to your spicy level)
salt to taste
few coriander leaves, finely chopped for garnish
Method:
1. Heat oil in a kadai or pan, once hot, add jeera, mustard seeds and let them pop, add curry leaves and finely chopped onions, saute till soft. Add turmeric and ginger garlic paste and saute further a minute on medium flame.

2. Add boiled broad beans, mix, covered, cook for 5 minutes on medium flame. Then add chopped tomatoes, green chillies paste and salt, mix, covered, cook till beans and tomatoes get soft.

3. Finely add finely chopped coriander leaves and turn off the heat. Serve hot with rice or chapathis.

FRENCH TOAST OR BOMBAY TOAST

2010-01-26T00:11:00.007+05:30

This is my favorite breakfast item. Its healthy and light food. Here is the recipe:

Ingredients:
Breadslices : 6
Eggs : 2
Milk : 250ml(approx)
Black Pepper powder : 1tsp

Salt to taste
Cumin seeds(Jeera) : 1tsp
Sugar : 1tbsp

Method:
1. Beat the eggs well in a bowl, add sugar, pepper pdr, salt and jeera. Mix well.

2. Now add half of the milk to above egg mixture, mix well(sugar has to melt). Again add remaining milk and mix very well.

3. Heat a nonstick pan or normal chapathi pan on medium flame. Spread 1tbsp oil.

4. Cut each bread slice into 2 pieces(triangle shape). Dip each slice in above mixture, remove and place it on hot pan. Roast both sides of slice till light golden color on low flame.

5. Serve with tomato ketchup and sliced onions.

GUTTI VANKAYA OR STUFFED BRINJAL CURRY

2010-01-18T12:45:00.014+05:30

Hi Friends! here is a very very special andhra dish called "Gutti Vankaya Curry"(Stuffed Brinjal Masala). This dish can make with so many variations. I know 4 variations. This variation is best of them. Very soon, will post the other variations too. This stuffed brinjal is my family's favourite dish. So, here is the recipe:

Ingredients:
Tender Brinjals(baby) : 1/2 kg
Oil to fry
finely chopped coriander leaves

For stuffing:
oil : 1/2tbsp
dry red chillies : 7
chanadal : 2tbsp
uraddal : 2tbsp
Fenugreek(methi) seeds : 1/2 tsp
coriander seeds(dhania) : 1tbsp
Cumin Seeds(Jeera) : 1tbsp
Tamarind : 1 lemon size
garlic cloves : 6
Curry Leaves : few
Hing : a pinch
Turmeric powder : 1/2 tsp
Salt to taste

Method:
1. Wash and cut brinjals from front side like above photo.
2. Now heat oil in a pan, fry brinjals for 30 seconds, remove, drain and keep aside.
3. In another pan, heat 1tbsp oil, roast above stuffing ingredients on slow flame by adding one by one. Let them cool and blend them into a fine powder.
4. Take this powder into a bowl, pour little water to make thick paste like chapati dough.
5. Stuff this masala in all half fried brinjals.
6. In a pan, heat 1 tbsp oil, arrange all stuffed brinjals one by one. Keep this pan on low flame, covered and fry for 15 minutes. Every 4 minutes, slowly move the brinjals to cook evenly on all sides.
7. Now add remaining stuffing masala on stuffed brinjals, add 1/2 cup water and little quantity of salt. Mix slowly, covered, cook more 5 minutes on low flame.
8. Finally add finally chopped coriander leaves and turn off the flame.
9. Serve hot with white rice.

Note: Mix brinjals very slowly and carefully otherwise they may be mashed.

RAVA IDLI

2010-01-04T23:35:00.004+05:30

Rava Idli:
Prep Time : 15 minutes
Cooking time : 6 minutes
Serves : 4
Cuisine : Karnataka

Ingredients:
2 cups roasted fine semolina or fine rava
1 1/2 cups curds
salt to taste
2 tbsp finely chopped coriander leaves
2 tbsp finely chopped curry leaves

For tempering:
2 tbsp oil
1 tsp mustards
1 tsp urid dal
1 tsp chanadal
2 finely chopped green chillies

Method:
1. For this rava idli, I used roasted semolina.

2. Heat oil in a kadai, add mustards, chanadal and urid dal, fry for 2 minutes on low heat. Add green chillies, finely chopped coriander leaves and curry leaves and turn off the heat.

3. Add above tempering to roasted semolina, add beaten curd and salt, mix well. Use little water to mix the batter well.

4. Pour the batter in greased idly trays and steam in pressure cooker for 6 minutes (without weight). Remove idlis after 5 minutes.

5. Serve hot with any chutney of your choice.

Hi Friends! Wish You A Happy and Prosperous New Year 2010

2010-01-01T12:38:00.007+05:30

Hello My dear foodie friends................. after a lllllllllllooooonnnnnnnnnnnggggggg time, back to pavilion. Wish you a very happy new year 2010...enjoy the new year..

For me, 2009 was very very very...precious year. Guesses from anybody??????

Me and my hubby were blessed with a lovely boy baby on March 12th, 2009 at 1.50PM. Now he is 10months old. Completely busy with his works and enjoying his lovely activities. This year, decided to blogging again. So here is my entry with my lovely son - Master Pranav's photos. See and enjoy.......

So friends, every month will post 4 new dishes, i.e., on every Monday.

So see you on next Monday i.e., on 04.01.2010 with new dish.

Gongura Chicken - Chicken cooked in red sorrel leaves

2008-11-23T20:36:00.004+05:30

Hi friends, after a loooooooooooooooooong break, coming back with a delicious non veg dish called "Gongura Chicken". This is a traditional dish, which includes spicy and sour tastes. Honestly, this is one favourite dish of andhra people. Now come to the recipe...

Gongura Chicken Recipe
Preparation : 30 mts
Serves : 5 persons
Cuisine : Andhra

Ingredients:
1 kg chicken, washed and drained
4 medium sized onions, finely chopped
few fresh curry leaves
4 tbsp oil
1 tsp fresh garam masala powder
salt to taste

To Marinade:
1 cup curd
1 1/2 tbsp ginger garlic paste
1/4 tsp turmeric powder
1 tbsp red chilli powder

To make paste:
1/4 cup water
2 cups fresh red sorrel leaves
3 green chillies (adjust)
1 bunch fresh coriander leaves (optional)
1/2 bunch fresh mint leaves (optional)

Garam Masala Powder:
4 cloves
1 1/2" cinnamon
3 cardamoms
3 tbsp coriander seeds

Method:
1. Marinade chicken pieces in curd, turmeric pwd, red chilli pwd and ginger garlic paste and keep aside for half an hour.

2. Lightly dry roast the spices under 'garam masala powder' for 4 mts and let them cool. Grind them to fine powder, keep aside.

3. Boil the water, add fresh red sorrel leaves, coriander leaves, green chillies and mint leaves. Cook them for 3 mts and let them cool. Grind them into a fine paste and keep aside.

4. Heat oil in a heavy bottomed vessel, add finely chopped onions, curry leaves and saute till light golden color on medium heat.

5. Add marinade chicken, mix well, covered, cook on high heat for 5 mts. Reduce heat and cook for another 20 mts or till chicken more than half cooked.

6. Now time to add sorrel leaves paste and combine well. Place the lid and cook till chicken has turned soft and paste should mix well with chicken pieces.

7. Finally add salt and fresh garam masala pwd, mix well, cook more 5 mts and turn off the heat.

8. Serve hot with white rice or chapatis.

Note: 1. You can use red sorrel leaves directly instead of making paste. Then make slits on green chillies and use them directly.

PLAGIARISM CONTINUED....

2008-08-02T22:44:00.005+05:30

Hi Friends,

Today, when I saw Bharathy's post on plagiarism, really I was shocked and felt very bad. Checked that links (copied links blog). After checking that blog, again deeply surprised, because that author copied my Egg Tomato curry photo too...

One more thing is after seeing that curry preparation process, really we (me and my hubby) laughed a lot. Because, for this curry we have to use boiled eggs and have to drop them in tomato gravy. But you can see that blogger's proceadurehere. After seeing that, I left one comment (serious warning).

Here is my original recipe Link.

Thanks bharathy!

HOT MANGO PICKLE/MAMIDIKAYA MUKKALA PACHADI

2008-06-25T21:30:00.000+05:30

Hi Friends,
Due to my internet connection problem, was not able to post the Mango pickle recipe immediately. Now my internet connection is working. So here is my hot mango pickle recipe:

Ingredients:
1 1/4 Kg raw mango pieces along with skin (washed,wipe dry and with equal size like below picture)
1/4 Kg red chilli powder
1/4 Kg salt
50 gr mustard powder(avapindi)
25 gr Methi powder (menthi pindi)
1 tbsp turmeric powder
100 gr garlic pods (slightly crushed)
1/2 kg oil(preferred groundnut oil)

Method:
1. Mix all the above ingredients (all are raw ingredients and use directly one by one) in a dry and cleaned big bowl and keep it for 3 days in a cool place. (Don't touch and also don't mix)

2. Third day you can mix with dry, cleaned spoon. Now its ready to use. Looks yummy and tastes great. Here are some photos(slideshow) while keeping this delicious pickle.

Note: 1. Dry roast mustard seeds and methi seeds till they reaches to red color, cool and grind to a fine powder.

2. Red chilli powder used for pickling is preferred and careful, it should be without salt.

3. We prefer groundnut oil for mango pickle. Otherwise you can use sesame oil or any refined oil.

VERY SOON COMING WITH HOT HOT ANDHRA SPECIAL

2008-06-16T21:13:00.004+05:30

Hi Friends, I am extremely sorry for a very long break. From USA, came back to India, settled in Hyderabad, India. I was completely busy with my parents, brothers, sisters and relatives etc., These two months (May and June) are very busy in Andhra and through out India with Mango pickles (many variations). Thats why these two months are called as Mango Months. :))...

My mom is pickles specialist, I think every daughter and son feels the same (No doubt at all). This year, when my mom kept this pickle, we enjoyed a lot. Really that smell, color of the pickle...wow really mouthwatering.....:))

Very soon, I will post this pickle proceadure with complete details. Earlier was decided to restart my blogging with this wonderful pickle only.

So friends, just wait for only ...1 day. Will be back with hot hot mango pickle. Really very happy to see your lovely comments (while this long gap too) and will be very thankful to your patience and encouragement, expecting the same in the future...

cheers
JYOTHI

GORUCHIKKUDU/GUVAR BEANS CURRY

2007-12-04T21:35:00.000+05:30

Goruchikkudu Curry:
Prep time : 15mts
Cooking time : 20mts
Serves : 3
Cuisine : Andhra

Ingredients:
1 lb Guvar beans (chop them into 1 inch size pieces)
3 tbsp oil
1 tsp cumin seeds
1 tsp mustards
few curry leaves
1 medium onion, chopped
5 green chillies (adjust, slit them length wise)
1 tsp turmeric powder
1 tsp ginger garlic paste
2 medium ripe tomatoes, chopped
salt to taste
3 tbsp finely chopped coriander leaves for garnish

Method:
1. Chop beans into 1 inch size pieces, boil them in hot water for 10 minutes or till slightly tender and drain them and keep aside.

2. Heat oil in a thick bottom kadai, add cumin seeds and mustards, let them splutter on low heat.

3. Add curry leaves, green chillies and chopped onions, saute till transparent on low heat.

4. Add turmeric powder and ginger garlic paste, fry for few seconds. Add boiled guvar beans , mix, covered, stirring between, cook for 5 minutes.

5. Add chopped tomatoes and salt, mix well, covered, stirring between, cook for more 10 minutes or till done.

6. Add finely chopped coriander leaves and turn off the heat.

7. Goes very well with white rice and also with chapati.

POTATO GRAVY (With Tamarind)

2007-11-27T07:18:00.000+05:30

ALOO GRAVY WITH TAMARIND JUICE:
Prep time : 30 minutes
Cooking time :20 minutes
Serves : 3
Cuisine : Andhra

Ingredients:
3 medium size potatoes (boiled and cut into medium size pieces)
3 tbsp oil
1 tsp cumin seeds
1 tsp mustards
few curry leaves
1 big onion (cut into length wise)
1/2 tsp turmeric powder
1 tsp ginger garlic paste
2 tbsp tamarind extract (adjust)
or
1 small lemon size tamarind (soak in warm water and take out the thick extract)
1.5 tbsp red chilli powder
1/2 tsp methi powder
salt to taste
3 tbsp finely chopped coriander leaves for garnish

Method:
1. Heat oil in a thick bottom kadai, add cumin seeds and mustards, let them splutter. Add chopped onions and curry leaves, fry till light golden color on low heat.

2. Add turmeric powder and ginger garlic paste, saute for few seconds, add potato pieces, mix gently, covered, cook for 5 minutes on low heat. Add tamarind extract and 1 cup of water, red chilli powder, methi powder and salt, mix well, covered, cook till gravy becomes thicken on low heat.

3. Garnish with finely chopped coriander leaves and turn off the heat.

4. Goes very well with white rice and chapatis too.

Note: 1. If sour taste is more, just add small quantity of jaggery.

PRAWNS FRY

2007-11-07T18:44:00.000+05:30

Prawns Fry:
Prep time : 20 minutes
Cooking time : 20 minutes
Serves : 2
Cuisine : Andhra

Ingredients:
2 lb prawns (cleaned)
1 big chopped onion
4 tbsp oil
1 tsp cumin seeds
1 tsp mustard seeds
few curry leaves
3 tbsp cashewnuts
1 tsp turmeric powder
1 tsp ginger garlic paste
1 tsp red chilli powder
salt to taste
1 tsp coriander powder
1 tsp cumin powder
1 tsp whole garam masala powder
2 tbsp finely chopped coriander leaves for garnish

Method:
1. Add 2 cups of water to prawns and bring to a boil and cook for more 10 minutes on low heat, drain and keep aside.

2. Heat oil in a thick bottom kadai, add cumin seeds and mustards, let them splutter. Add cashewnuts and curry leaves, saute for few seconds on low heat, add finely chopped onions, fry till transparent.

3. Add turmeric powder and ginger garlic paste, saute for few more seconds, add cooked prawns, mix, covered, stirring between, cook for 10 minutes.

4. Add red chilli powder, coriander powder, cumin powder, whole garam masala powder and salt, mix well, covered, stirring between, cook for 10 minutes.

5. Remove the lid, cook till completely dry and finally add finely chopped coriander leaves and turn off the heat.

6. Yummy prawns fry is ready to serve. Serve with white rice.

PLAGIARISM CONTINUED......

2007-11-02T20:57:00.001+05:30

Hi friends, here is some information for all my fellow bloggers....just now I checked one food blog, here. She or he has stolen some of other bloggers photos. Here is some links with actual links too...

1. Bhendi Masala(copied) .... Actually its from Sailu's Bharwaan Bhendi

2. Palak Pan (copied) .... actually from Sailu's Palak Paneer Recipe

3. Veg Pulao (copied) .... actually from Aruna's Vegetable baath

Like these, I have seen some other photos also in other sites, but I forgot, where I have seen earlier. Just I sent all this information to Sailu and Aruna thru comments. And also I want to give this information to all other fellow bloggers. Careful dear friends. Take care.

EGG TOMATO

2007-10-20T19:02:00.000+05:30

This is my entry to Jai & Bee's Click theme event. In this recipe, the eggs are main ingredients as the rule of their event. I hope, they will accept my this entry. Thanks Jai and Bee. Here is my recipe:

Egg Tomato Curry:
Prep time : 20 minutes
Cooking time : 20 minutes
Serves : 3
Cuisine : Andhra

Ingredients:
6 Boiled Eggs
1 big finely chopped onion
3 tbsp oil
1/2 tsp cumin seeds
1/2 tsp mustard seeds
few curry leaves
1/2 tsp turmeric powder
1 tsp ginger garlic paste
4 big ripe tomatoes
2 tsp red chilli powder
salt to taste
1/2 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp whole garam masala powder
3 tbsp finely chopped coriander leaves for garnish

Method:
1. Boiled the eggs, make slits on each and around, keep aside.

2. Heat oil in a thick bottom kadai, add cumin seeds and mustards, let them splutter. Add curry leaves and chopped onions, fry till transparent on low heat.

3. Add turmeric powder and ginger garlic paste, fry for few more seconds. Add finely chopped tomatoes, mix, covered, cook till smash, when you press tomato pieces with back of the spoon.

4. Add red chilli powder, coriander powder, cumin powder, whole garam masala powder and salt, mix well, add boiled eggs to above curry, mix, covered, cook for more 5-10 minutes on low heat.

5. Sprinkle finely chopped coriander leaves and turn off the heat. Serve hot with white rice or chapatis.

Matar Paneer

2007-10-15T19:24:00.000+05:30

MATAR PANEER:
Prep time : 15 minutes
Cooking time : 25 minutes
Serves : 3
Source : Indira's "Mahanandi"
Cuisine : North Indian

Ingredients:
1/8 cup fresh or frozen green peas
1/2 cup paneer cubes
12 roasted cashewnuts
1 medium onion
2 big ripe tomatoes
3 tbsp oil
1 tsp ginger garlic paste(GG Paste)
1/2 tsp turmeric powder
1 tbsp red chilli powder (adjust)
1 tsp whole garam masala powder (adjust)
salt to taste
1/2 cup milk (adjust)
1/2 cup water (adjust)
2 tbsp finely chopped fresh coriander leaves

Method:
1. Make fine powder of roasted cashewnuts and keep aside.

2. Finely chop a medium onion, coriander leaves and 2 big ripe tomatoes and keep aside.

3. Heat oil in kadai, lightly fry the paneer cubes till light golden color and keep aside. In the same oil, add finely chopped onions, saute till transparent. Add GG paste and fry for few more seconds on low heat.

4. Next add finely chopped tomatoes, mix, covered, cook till soft, when pressed with the back of the spoon.

5. After spoon-mushing tomato pieces, add turmeric powder, red chilli powder, cashewnuts powder, whole garam masala powder, fresh or frozen green peas, fried paneer cubes and salt. Add 1/2 cup milk and 1/2 cup water, mix and simmer covered for about 10 minutes or until the gravy thickens.

6. Finally add finely chopped coriander leaves and turn off the heat.

7. Serve hot with Butter Naans or Chapatis or Rotis.

8. I served with butter naans. Really yummy combo with naans and enjoyed a lot. Thanks Indira.

VEG PIZZA

2007-10-11T15:53:00.000+05:30

Veg Pizza:
Prep time : 3 hours
Cooking time : 45 minutes
Serves : 2-3
Source : Nupur's One Hot Stove

Pizza Sauce:
Prep Time : 15 minutes
Cooking time : 40 minutes

Ingredients for Sauce:
1 small onion (finely chopped)
4 garlic pods
1 bell pepper (green/red/orange) (finely chopped)
2 cups tomato puree
1 tsp red chilli powder
salt to taste
1 tbsp tomato ketchup or sugar
1/2 tsp black pepper powder

Sauce Preparation:
1. Heat the oil in a saucepan, add garlic and finely chopped onions, fry till transparent on low heat.

2. Add finely chopped bell pepper, stir well and cook for 5 minutes.

3. Add tomato puree, chilli powder and tomato ketchup. Mix well, uncovered, cook for 20minutes (approx) on simmer or until sauce is thick.

4. Add salt and pepper and let it cool to room temperature. A thick sauce is very important, because a watery sauce will make the crust soggy.

Pizza Dough:
Prep time : 3 hours

Ingredients:
2 cups maida or all purpose flour
1 cup wheat flour
1/2 tsp sugar
1 tsp active dry yeast
1 tsp salt
water as required to make soft dough

Pizza Dough Preparation:
1. Add 1/2 tsp sugar and 1 tsp active dry yeast to 1/4 cup warm water and keep aside for 10 minutes.

2. Mix the maida and wheat flour in a big bowl, add above yeast mixture, sugar, salt and some more water gradually and make a soft dough. Place the dough on a floured surface and knead with your hands and placed in an oiled bowl. Cover with damp cloth or plastic wrap and let it rise for 1-2 hours. Left over pizza dough can be frozen for future use.

Assembling and Baking:
1. Preheat the oven to 475 degrees for 20-25 minutes.

2. As the oven pre-heats, make the pizza base. Make the dough into two equal portions of two large pizzas (serving 2-3 each). Lightly apply the oil on a baking sheet and start stretching the dough on that baking sheet and press down as above to make the pizza base.

3. Spread pizza sauce on pizza base, leaving the edges unsauced. Sprinkle the grated cheese on top of the sauce. We topped the pizza with onions, red and green bell peppers slices and also with grated carrot juliens or your choice of veggies etc.,

4. Place the baking sheet with decorated pizza into the oven. Bake for 15 minutes or until the crust is crispy and golden and the cheese is browning and bubbling.

5. Cut into wedges and serve hot. Yummy veg pizza is ready to serve.

Recipe of Murukulu

2007-10-03T11:52:00.000+05:30

As my fellow blogger's wish, here I am giving my version of murukulu. Here is my recipe:

Murukulu:
Prep time : 15 minutes
Cooking time : 45 minutes
Cuisine : Andhra

Ingredients:
2 cups rice flour
1/2 cup besan (gram flour)
1/4 cup sesame seeds
1 tsp red chilli powder
salt to taste
water to mix the dough

Method:
1. Mix all the above ingredients in a big bowl except water, prepare dough adding water gradually. Dough should not be too stiff.

2. Take a small amount of dough, keep in muruku machine, press gently in hot oil, deep fry them and remove into a paper towel.

3. Crunchy and delicious murukus will be ready to serve.

VAANGI BHAAT FOR RCI

2007-09-25T20:59:00.000+05:30

This is my entry to Ashaji's RCI - Karnataka. Thanks asha for hosting a lovely event. For this event only I tried this rice dish called "VAANGI BHAAT". Really our family enjoyed a lot. I tried Nupur's Vaangi Bhaaat recipe . Really came out very delicious. Thanks Nupur. Here is my recipe:

VAANGI BHAAT:
Prep time : 20 minutes
Cooking time : 1 hour
Serves : 3
Cuisine : Karnataka

Ingredients:
1 cup basmati rice
6 small brinjals
2 tbsp ghee or oil
3 bay leaves
1 big onion chopped finely
5 tbsp of green leaves (mixed of coriander and mint)
salt to taste
4 green chillies (slit them length wise)
few curry leaves
1/2 tsp turmeric powder
1/2 tsp cumin seeds powder
1/2 tsp coriander powder

For masala paste:
1/2 cup onion (chopped big slices)
1/2 cup fresh coconut
1/2 tsp peppercorns
1 tsp ginger garlic paste
3 cloves
3 cardamom pods
1 small piece of cinnamon stick
salt to taste
3 dried red chillies
1 tsp oil

Method:
1. Wash the brinjals, remove the stems, slit part way into quarters and keep in salt water.

2. Wash and soak the basmati rice for 30 minutes.

3. Heat 1 tsp oil in a kadai, add all above masala paste ingredients, roast lightly, turn off the heat. Let them cool completely and then make paste with little water.

4. Stuff above masala paste into brinjals and keep aside.

5. Heat oil, add bay leaves, onions, curry leaves and green chillies, saute till transparent. Add turmeric powder, cumin powder, coriander powder and green leaves, fry for few more seconds on low heat.

6. Add remaining masala paste and stuffed brinjals, fry for 5 minutes, add soaked rice, fry for more few seconds, then add water and salt, mix, covered, cook till done.

7. Garnish with any vegetable gravy dish. I prepared aloo gravy as combo for this vaangi bhaat. Really enjoyed lot.

Note: Nupurji mentioned some tips to prepare this dish. While preparing this dish, they are very helpful. The tips are here.

MY FAVORITE SNACK

2007-09-24T20:44:00.000+05:30

Hi, this is my favorite evening snack - Murukulu. This is my entry to Hima's What's your favorite snack?. Hima! thanks for hosting a lovely event. Here is my evening snack "murukulu"....

If anybody wants the recipe, please let me know...according to that I can post the recipe too. Thanks.

CELEBRATIONS OF 100TH POST WITH MBP BREAD

2007-09-22T01:21:00.000+05:30

100TH POST OF ANDHRASPICY

Hi friends and viewers, I am very happy to announce that this is my 100th post at this blog. Thank you all the fellow bloggers and viewers for your continuous support and encouragement. Wish the same in the future too. Thanks again and for this small occasion, today I prepared my family's favorite "NAAN" with "MATAR PANEER". Really enjoyed this combo.

This is my entry to Coffee Girl's this month's MBP eventB-R-E-A-D from S-C-R-A-T-C-H. Thanks coffee girl. According to her rule of the event, I tried this naan recipe from Manjulas Kitchen. Like her I got the naans very tasty and we enjoyed a lot. Actual recipe is here. I followed her recipe as it is. I served this naans with Indira's Matar Paneer recipe. Really wonderful combo of both. Thanks Manjulaji and Indiraji. Thanks again. Here are proofs....

GANESHA NEIVEDYAM

2007-09-19T20:17:00.000+05:30

Recipes of Ganesha Neivedyam:

Sweet Undrallu/Modhaks/Kudumulu:
Prep time: 45 minutes
Cooking time : 15 minutes
Makes 15 modhaks (approx)

Ingredients:
1 cup of rice flour
2 cups of water
1/2 tsp of salt

For filling:
1 cup of grated Jaggery
1/2 cup of fresh grated coconut
1/2 tsp elachi powder

Method:
1. Broil the water in a thick bottom vessel on high heat, reduce heat to low, slowly add rice flour and salt, stir well to get a smooth dough. Turn off the heat and let it cool completely.

2. Melt jaggery with little water in another vessel, add coconut and elachi powder, mix well and cook for 3 minutes on low heat and turn off the heat and let it cool completely.

3. Make 1.5 diameter balls of rice flour dough. First shape it into a cup with your fingers, place 1 tsp of coconut filling and cover all sides with the rice dough and make round shape or desired shape. Make all with the total fillings.

4. Place the modhaks in idli stands and cook for 5 minutes on steam. Allow them to cool for 5 minutes before removing from the idli stands. After 5 minutes remove and offered to Lord Ganesha as neivedyam.

Sabudana Vada:
Prep time: 45 minutes
Cooking time : 15 minutes
Makes 20 vadas(approx)
Cuisine : Andhra

Ingredients:
1 cup of sabudana or saggubiyyam
3 tbsp of rice flour (adjust)
3 tbsp of gram flour (adjust)
3 finely chopped green chillies (adjust)
salt as per taste
1 tsp finely chopped ginger
1 tsp finely chopped garlic
1 tbsp crushed cumin seeds
3 tbsp finely chopped green leaves (I used both curry leaves and coriander leaves)
oil for deep frying

Method:
1. Soak sabudana for 30 minutes with little water, drain and keep aside. (I used small sabudana)

2. Add rice flour, basin, finely chopped green chillies, ginger, garlic, salt, crushed cumin seeds and green leaves, mix well (don't use the water).

3. Make shape of vadas on a plastic sheet, deep fry in oil till light golden color. Remove from oil and offered as prasadam to Lord Ganesha.

Sweet Rice with Jaggery (Paramannam):
Prep time: 30 minutes
Cooking time : 45 minutes
Cuisine : Andhra

Ingredients:
1 cup of rice
1 cup of grated jaggery
3 tbsp of roasted cashewnuts
2.5 cups of milk
1/2 cup of water

Method:
1. Mix the milk and water in a thick bottom vessel, keep it on high heat and bring to broil.

2. Reduce heat to low, add rice and cook till done. Finally garnish with roasted cashews and offered as neivedyam to Lord Ganesha.

CELEBRATIONS OF VINAYAKA CHATHURTHI

2007-09-17T22:43:00.000+05:30

These are the photos of Ganesha Festival celebrations at my home :

On 15.09.2007: First day of Vinayaka Chathurthi: Prepared Kudumulu (Undrallu); vermicelli payasam; Sabudana Vada and Vadapappu (soaked moongdal) as prasadam to Lord Ganesha. Daily I will post one by one recipes of these prasadams.

On 16.09.2007 i.e Second day of Vinayaka Chavithi: Prepared Sweet Rice (With Jaggery) and fruits as prasadam to Lord Vinayaka.

Wish You All A Very Happy Vinayaka Chathurthi

Tomato Rasam

2007-09-14T21:09:00.000+05:30

This is my favorite rasam. Here is my recipe:

Tomato Rasam:
Prep time : 30 minutes
Cooking time : 30 minutes
Cuisine : Andhra

Ingredients:
2 big ripe tomatoes
1 small lemon size tamarind
5-6 whole black pepper corns
1 tsp red chilli powder
salt as per taste
1 tsp ginger garlic paste
1/2 tsp coriander powder
1/2 whole garam masala powder

For Tempering/Tadka:
1 tbsp oil
1/2 tsp cumin seeds
1/2 tsp mustards
1/2 tsp turmeric powder
a big pinch of hing
few curry leaves
few finely chopped coriander leaves for garnish

Method:
1. Cut tomatoes into big pieces(each into 6 pieces) and take into thick bottom bowl.

2. Add black peppercorns and washed tamarind flakes to above tomato pieces, add 2 cups of water, keep on stove on high heat to bring a boil, after that reduce heat to low and leave it for 15-20 minutes. Turn off the heat and let it cool completely.

3. Smash above tomatoes with hand and take the juice as much as possible to another bowl and throw out that pulp.

4. Again keep that tomato rasam on high heat, add red chilli powder, salt, ginger garlic paste, coriander powder and whole garam masala powder and bring to a boil.

5. In the same time prepare tempering with oil, cumin seeds, mustards, chopped onions, turmeric powder, curry leaves and hing respectively and add to above tomato rasam and turn off the heat.

6. Sprinkle finely chopped coriander leaves and serve hot with white rice.

BHINDI TOMATO CURRY

2007-09-11T00:14:00.000+05:30

This is my favorite vegetable dish with white rice and rotis too. Here is my recipe:

Bhindi Tomato Curry:
Prep time : 10 minutes
Cooking time : 30 minutes
Serves : 3
Cuisine : Andhra

Ingredients:
1 lb tender chopped bhindi
3 tbsp oil
1/2 tsp cumin seeds
1/2 tsp mustards
1 medium finely chopped onion
few curry leaves
4 green chillies (slit them length wise)
1/2 tsp turmeric powder
1 tsp ginger garlic paste
2 medium size finely chopped tomatoes
salt as per taste
finely chopped coriander leaves for garnish

Method:
1. Chop the ladyfingers, onion, green chillies, tomatoes and keep aside.

2. Heat oil in a thick bottom kadai, add cumin seeds and mustards, let them splutter. Add curry leaves, green chillies and chopped bhindi pieces, mix well, fry for 10 minutes(uncovered), stirring between on low heat.

3. Add chopped onions, mix well, fry till transparent. Add turmeric powder and ginger garlic paste, mix, cook for more 3 minutes. Add chopped tomato pieces, mix, cook for more 5 minutes, add salt. Mix, again cook for more 5 minutes and sprinkle the finely chopped coriander leaves and turn off the heat.

4. Serve with white rice or chapatis.

Note: 1. This is a tip to remove the stickyness of bhindi, cook the bhindi (any dish) with out covering lid.

AWARD and TRIP PHOTOS

2007-09-05T22:36:00.000+05:30

Hi friends, I am back from my small vacation to Houston for the last long weekend. After coming back, I was surprized with an award by Shantibhanu. Earlier I got an award from Tee also. Thanks a lot my dear friends Tee and Shantibhanu. So here proudly displaying my award.

Thanks to every one and each of the below friends should be deserves this award.

Keeping with the tradition, I would like to pass this award to....

Raji of Talimpu

Alapana of Annadatha Sukhibava

Aruna of The Mistress of Spices

Asha of Foodies Hope

Bee of Jugalbandi

Saju of Chachis Kitchen

Seec of Ensamayalarai

yamuna of Incandescentwomen.

In this trip, we enjoyed a lot. So, here some of my trip's photos:

These are the photos in NASA, Houston:

Some photos from Moody Gardens, Houston:

For more photos, visit My Trip Photos - Houston.

CAPSICUM RICE FOR JFI

2007-08-28T20:41:00.000+05:30

This is my entry to Sharmi's JFI Event. The theme is Rice. This is for the month of September. Indira of Mahanandi started Jihva For Ingredients. Thanks Indira and Sharmi for hosting.
This rice dish is very easy to prepare with simple ingredients. Looks colorful and delicious. Here is my recipe:

Capsicum Rice:
Prep Time : 30 minutes (To soak the rice and for chopping all the ingredients)
Cooking time : 45 minutes
Serves : 4
Cuisine : Andhra

Ingredients:
2 cups basmati rice
3 tbsp oil or ghee
2 cloves
2 elachi
2" dalchini
2 bay leaves
1 tbsp cumin seeds
1 finely chopped big onion (cut it length wise)
4 green chillies (slit them length wise)
1 tbsp ginger garlic paste
few curry leaves
2 big capsicum (chop them length wise)
3 medium size ripe tomatoes (cut them length wise)
salt as per taste
3.5 cups water
1/2 cup finely chopped coriander leaves for garnish

Method:
1. Wash and soak the basmati rice for 30 minutes.

2. In the same time chop the onions, tomatoes, capsicum, green chillies and coriander leaves and keep aside.

3. Heat oil or ghee in thick bottom kadai, add cloves, elachi, dalchini and bay leaves, fry for few seconds on low heat.

4. Add cumin seeds, let them splutter, add green chillies, curry leaves and chopped onions, fry till transparent on low heat.

5. Add ginger garlic paste, fry till aroma comes out.

6. Add chopped capsicum and tomatoes, mix, covered, stirring, cook for 5 minutes on low heat.

7. Add soaked rice, water, salt and finely chopped coriander leaves, mix well, covered, stirring between, cook till rice done.

8. Serve with basic gravy, onions or Cucumber Raita.

Note: 1. For colorful preparation, use different colors of capsicum.

2. Use the green chillies according to your spicy level.

GHUGUNI FOR RCI

2007-08-25T23:05:00.000+05:30

This is my entry to Swapna's RCI - Orissa cuisine for the month of August. Thanks swapna for hosting a lovely event. Never tried and tasted oriya recipes. But after seeing this event, really interested to prepare a orissa recipe and also for participation. For this I searched in online for some orissa recipes, while searching, I found that they use lot of coconut, mustards paste and also some spices like bayleaf, cloves and cardamom are used. Some of orissa cuisine websites Orissadiary.com; surfindia.com and Kerala.com.

I found a recipe called Ghuguni, which is very simple and easy to prepare. So here is my first oriya recipe:

GHUGUNI:
prep time : 10 minutes
Cooking time : 15 minutes
Serves : 2
Cuisine : Oriya Cuisine

Ingredients:
2 large potatoes (boiled and cut into cube sized pieces)
1 cup fresh or frozen green peas
3 small tomatoes
1 medium onion
1 inch ginger
3 garlic cloves
1 tsp cumin seeds
2 small sticks cinnamon
3 cloves
1/2 tsp cumin powder
1/2 tsp coriander powder
1/2 tsp garam masala powder
1/2 tsp red chilli powder
3 green chillies
1 tsp turmeric powder
3 tbsp oil
salt as per taste
fresh coriander leaves for garnish

Method:
1. Boil and cube the potatoes.

2. Grind the chopped onions, garlic, ginger, cinnamon, cardamom, green chillies and cloves to a fine paste with water.

3. Heat oil, add cumin seeds, let them splutter, add onion green chillies paste, fry till raw onion smell goes out on low heat.

4. Add all masala powders, salt and chopped tomatoes. Saute till the tomatoes are tender. Add the green peas, potatoes and 1/2 cup water. Cover and simmer for 10 minutes.

5. Serve hot with rotis or chapatis. Goes very well with white rice too.

Note : 1. Adjust the quantity of masala powders and green chillies according to your spicy level.

SPICY VERMICELLI UPMA For WBB # 14

2007-08-21T20:01:00.000+05:30

This is one more authentic breakfast dish. This is my entry to Candy's Ethnic Breakfast Event. This Weekend Blogging Event #14, created by Nandita over at the Saffron Trail. Thanks girls. Lovely event with lovely theme. For this event, this is my ethnic breakfast dish, which is related to our Andhra food. Very easy to prepare with delicious taste. Here is my recipe:

Semiya Upma:
Prep time : 5 minutes
Cooking time : 10 minutes
Serves : 2
Cuisine : Andhra

Ingredients:
2 cups Roasted vermicelli
2 tbsp oil
1 tsp Jeera
1 tsp Mustards
1 tsp urad dal
few curry leaves
1 finely chopped small onion
2 green chillies (slit them lengthwise)
2.5 cups water
salt as per taste

Method:
1. Heat oil in a kadai, add jeera and mustards, let them pop, add urad dal and curry leaves, fry for few seconds on low heat.

2. Add onions and green chillies, fry till tansparent. Then add vermicelli, fry for few seconds and add water and salt.

3. Mix, covered, cook till done. Serve with spicy groundnuts powder.

Note: 1. If you are using normal vermicelli (non-roasted) just fry for 2 minutes with 1 tsp oil. Then make the same process.

JEERA RICE For Think Spice

2007-08-17T18:43:00.000+05:30

This is my entry to Sunita's "Monthly Spice Event". Sunita have chosen cumin as the spice for this month(August). So, for this month, if you Think Spice...think cumin. Sunita, thanks for hosting such a wonderful spicy event. This Jeera Rice is very simple and quick to prepare. Taste will be delicious. Here is my recipe:

Jeera Rice:
Prep Time : 35 minutes (to soak the rice and to cut the ingredients)
Cooking time : 45 minutes (to cook the rice)
Serves : 4
Cuisine : Indian

Ingredients:
2 cups basmati rice (wash and soak for 30 minutes)
2 tbsp Jeera
3 tbsp oil (I used half oil and half ghee)
2 cloves
2 elachi
2" dalchini
2 bay leaves
4 tbsp cashewnuts
1 finely chopped big onion (cut length wise)
8 whole black peppercorns (adjust)
3.5 cups of water
4 tbsp finely chopped coriander leaves for garnish
salt as per taste

Method:
1. Wash and soak the basmati rice for 30 minutes.

2. Heat oil or ghee in a kadai, add cloves, elachi, dalchini and bay leaves, fry for 2 minutes on low heat. Add jeera and cashewnuts fry for more few seconds, add chopped onions and peppercorns, fry till transparent.

3. Add soaked rice, water, salt and finally add the coriander leaves, mix well, cook till done.

4. Serve hot jeera rice with any kind of basic gravy or any veg gravy or any non veg gravy too.

Note: 1. You can replace peppercorns with green chillies too. Adjust the quantity of peppercorns or green chillies, according to your spice level.

EGG ROLLS For Blog - Picnic

2007-08-14T12:50:00.000+05:30

Fun in the Sun

This is my entry to Anupama's Fun in the Sun, which is about PICNIC FOOD RECIPES. Thanks Anupama for hosting a lovely and great event. This Egg Rolls are very suitable picnic food to carry. Very quick and simple breakfast for any picnic. Here is my Egg Rolls recipe:

Egg Rolls:
Prep time : 10 minutes
Cooking time : 5 minutes (for each roll)
Serves : 2
Cuisine : Indian

Ingredients: (For 2 Rolls):
2 Eggs
2 tortillas or chapatis
2 tbsp oil

For filling:
1 small potato (peel and grate)(optional)
1 medium size finely chopped onion
1 carrot (grated)
3 tbsp finely chopped coriander leaves
1/2 tsp pepper or 1 tsp finely chopped green chillies
salt as per taste

Method:
1. Peel and grate the potato, microwave for 1 minute and keep aside.

2. Finely chop the onion, carrot, green chillies and coriander leaves, Mix with above microwaved grated potato, add salt, mix well and keep aside.

3. Break eggs in a bowl, add salt and keep aside.

4. Heat the oil in a tawa, pour half of the beaten egg, spread it to about the size of tortilla/chapati on low heat.

5. When it is half cooked, spread the potato mixture evenly on omlette and then cover with chapati and press it.

6. Turn and cook the other side. When its cooked fully, roll it and pack with alluminium foil. With this packing, you can carry easily and the egg roll will be soft.

Note: 1. If you want you can replace the filling with seasonable vegetables and also with your favourite ketchup.

RIDGE GOURD - EGG CURRY (GAME RESULT)

2007-08-09T20:17:00.000+05:30

yesterday I got very good response to my guess game. Thanks a lot for all my fellow bloggers to participate. In this game, winners are srivalli and sharmi. Sharmi find out that its an egg based subji. But stivalli exactly find out. Congrats Srivalli and Sharmi and also thanks a lot for participating. This is my recipe:

Beerakaya Koora (Ridge gourd with egg):
Prep time : 5 minutes
Cooking time : 20-25 minutes
Serves : 2
Cuisine : Andhra

Ingredients:
1.5 cup of peeled and finely chopped tender ridge gourd pieces
3 tbsp oil
1/2 tsp jeera
1/2 tsp mustards
few curry leaves
1 finely chopped medium onion
1/2 tsp turmeric powder
1 tsp ginger garlic paste
1 tsp red chilli powder (adjust)
salt as per taste
2 eggs (beaten)
1/2 tsp whole garam masala powder
finely chopped coriander leaves for garnish

Method:
1. Heat oil, add jeera and mustards, let them pop. Add onions and curry leaves, fry till transparent on medium or low heat.

2. Reduce heat to low, add turmeric and ginger garlic paste, fry few more seconds.

3. Add chopped ridgegourd pieces, mix, covered, stirring between, cook for 10 minutes or till tender.

4. Add red chilli powder and salt, mix well, covered, cook for more 5 minutes.

5. Add beaten eggs and whole garam masala to above mixture, mix slowly, covered, cook for more 5 minutes. Remove the lid, mix well, sprinkle the fresh coriander leaves and turn off the heat.

6. It goes very well with chapatis or rotis and also with white rice.

GUESS GAME - 3

2007-08-08T19:56:00.000+05:30

Hi friends, one more guess game....keep on guessing this recipe....result will be tomorrow....

PAPPU PULUSU (Dal with Lemon)

2007-08-06T19:31:00.000+05:30

This Pappu Pulusu recipe is one of my favorite dal dishes. Really taste will be excellent. Normally when we prepare normal tomato dal or spinach dal, we should prepare some kind of rasam. But if we prepare this dal with lemon, not required to prepare other kind of rasam. Because the dal consistency should be watery, while eating with white rice, you have to mix like sambar or rasam. This is very nutritious and low calorie recipe. Here is the recipe:

Moongdal with Lemon:
Prep time : 1 hour (for dal preparation and cooling)
Cooking time : 15 minutes
Serves : 2
Cuisine : Andhra

Ingredients :
1 cup split moongdal (Roast for 5 minutes on low flame)
a pinch of turmeric powder
3 tbsp lemon juice (adjust)

For tempering/tadka/Talimpu/Popu:
2 tbsp oil
1/2 tsp jeera
1/2 tsp mustards
2 dry red chillies (cut them into each 2 pieces)
3 green chillies (slit them length wise)
1 tsp finely chopped garlic
1 chopped tomato
few curry leaves
chopped coriander leaves for garnish

Method :
1. Take the roasted moongdal in cooker, add water and turmeric powder, pressure cook the dal for 1 whistle and let it cool completely.

2. When it cool completely then add lemon juice, mix it properly.

3. For tempering, heat oil, add jeera and mustards, let them pop, add garlic, dry red chillies and green chillies, saute for few seconds, add chopped tomato and curry leaves, mix, covered, cook for 5 minutes on low heat.

4. Then add above lemon mixed moongdal to above tempering, add salt, mix well (If necessary add 1/2 cup water), bring to a boil, turn off the heat and garnish with chopped coriander leaves.

5. Serve hot with rice.

Note : 1. Finally dal content should be watery.

2. Instead of lemon juice, some times i will use tamarind extract also. It will give different taste and taste will be yummy.

3. Use moongdal only for better taste.

Result of Guess Game - Zucchini Besan Puda

2007-08-03T16:50:00.000+05:30

Hello friends, thanks for participating in this funny guessing game. But only Richa, guessed correct ingredient that "shredded zucchini". Thanks richa and keep it up dear.

The name of this yummy breakfast is "Zucchini Besan Puda with peanut chutney". Puda means dosa. This dosa is my entry to two great events. They are Mallugirl's Summer Express Cooking Event and also to Nupur's A-Z Indian Vegetables. This week's letter is "Z". Thanks Nupur and Mallugirl. This is my first time trial but result came out fantastic. Taste was awesome. Its very simple and instant dosa to prepare. We can prepare this dosa with in 15 minutes. Am sure that you will enjoy the taste of this dosa like pesarattu (mung bean dosa). So here is my recipe:

Zucchini Besan Dosa:
Prep time : 8 minutes
Cooking time : 5 minutes
Serves : 3
Cuisine : Indian

Ingredients:
1 cup besan flour or shanagapindi
1/4 cup rice flour
1 tsp salt (adjust)
1 tbsp finely chopped green chillies (adjust)
1 cup shredded zucchini (Don't peel)
1 cup water (adjust)
1 tsp cumin seeds
oil for frying dosa

Method: First 8 Minutes for preparation:
1. Wash and grate zucchini and keep aside.

2. chop the green chillies finely and keep aside.

3. Now mix gram flour and rice flour in a bowl, add salt, green chilllies and cumin seeds, mix well, add water, prepare the batter without lumps.

4. Add shredded zucchini to above batter and mix well.

Cooking time : Next 5 minutes:
5. Add more water if required. The consistency of the batter should be thick enough to thickly coat on a spoon when dipped. Heat the iron griddle or non-stick tawa well. Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round. Pour a tsp of ghee or oil over it.

6. Fry both sides till light golden color. Remove with spatula when crisp.

7. Serve hot with chutney and / or sambar.

Note: 1. Adjust the salt and green chillies according to your spicy level.

GUESS...GUESS....

2007-08-02T18:07:00.000+05:30

What's this yummy breakfast? Here is a small clue for you, this is my entry to Mallugirl's Summer Express Cooking Event. Dear friends, result will be tomorrow...till that, keep on guessing, guessing...

JFI for August - CHILLIES - Spicy Bottleguard Fritters

2007-07-31T08:46:00.000+05:30

JFI or Jihva for Ingredients is Indira's brainchild. Each month, food blogger community and other food lovers join to celebrate one Indian ingredient. Like that for the month of August, Nandita announced the great ingredient, "Chillies". Thanks Nandita. For that I prepared spicy and yummy bottleguard fritters. Here is my recipe:

Sorakaya Boorelu:
Prep time : 15 minutes
Cooking time : 20 minutes
Cuisine : Andhra

Ingredients:
1 big tender bottleguard
2.5 cups rice flour (adjust)
5-6 green chillies (adjust)
1" piece ginger
4 garlic pods
salt as per taste
2 tbsp cumin seeds (Jeera)
2 tbsp finely chopped curry leaves
4 tbsp finely chopped coriander leaves (optional)

Method:
1. Peel and grate the bottleguard into a big bowl and keep aside.

2. Make paste with green chillies, ginger and garlic, add to above grated bottleguard.

3. Add salt, cumin seeds, finely chopped curry leaves and finely chopped coriander leaves, mix well with hand.

4. Now add rice flour to above mixture to form as chapati dough. Here one thing you have to remember that should not use single drop of water to mix the dough. Because when you grate the bottleguard, you can see some water quantity. Along with that water only you have to mix rice flour. For that you have add little little quantity of rice flour to grated bottleguard. Like that prepare the dough and keep aside.

5. Prepare the dough into lemon size balls, take each ball, press like poori on a wet and clean cloth.

6. Carefully remove from cloth and slowly drop in hot oil. Fry both sides till golden colour, remove and keep on a paper towels to remove excess oil.

7. Yummy anapakaya boorelu are ready to eat. These fritters will be very tasty, when you will eat hot.

Note: 1. Careful about mixing dough with grated bottleguard. Don't use single drop of water to mix the dough.

2. Adjust the green chillies according to spicy level.

Y - YOGURT RICE (Curd rice / Perugannamu)

2007-07-28T03:53:00.000+05:30

Hi, this is my entry to Nupur's A-Z vegetables. This week's letter is "Y". For that I prepared well known, tasty and simple yogurt rice i.e. curd rice or perugannamu (in telugu). Thanks Nupur. Here is my recipe:

Yogurt Rice:
Prep time: 5 minutes
Cooking time : 3 minutes
Serves : 2
Cuisine : Andhra

Ingredients:
1 cup cooked cooled white rice
1 cup plain yogurt or curd
1/4 cup milk
3 tbsp finely chopped cucumber
salt as per taste

For tempering:
1 tsp oil
1/2 tsp jeera
1/2 tsp mustards
1/2 tsp urid dal
1/2 tsp finely chopped ginger

For Garnish:
3 or 4 buttermilk chillies (challa mirapakayalu)
2 tbsp finely chopped fresh coriander leaves

Method:
1. Heat some oil, deep fry the buttermilk chillies and keep aside.

2. Remove excess oil from kadai, leaving 1 tsp oil in the kadai. Add jeera (cumin seeds), mustards, let them pop, add urid dal and chopped ginger, saute for few seconds and turn off the heat.

3. In a large bowl, whip together milk and curd to form smooth paste. Add finely chopped cucumber, temering and salt, mix.

4. Add rice, mix gently, garnish with finely chopped coriander leaves.

5. Serve with buttermilk chillies.

Note: 1. If the yogurt you have on hand is too sour, add 1 tsp of sugar.

10000 VISTS AND A MeMe...

2007-07-26T11:03:00.000+05:30

Wow, very happy to announce that "Andhraspicy" has apparently passed 10000th visitor mark!. You can't imagine how happy I am to have reached that magical number within 4 months.

Thank you to everyone who visits regularly, either by visiting site or reading the feeds. So, on this special day, I'd like to warmly thank you all fellow bloggers and visitors for your support, constructive comments and for giving me the motivation I need to keep going on!

Without you all, this blog would not have become what it is now!!!

Many, many sincere THANKS. I'm looking forwards to seeing more of you on my site and I hope you'll always be satisfied by my delicious recipes. Once again thanks a lot.

Here comes to my MeMe...

I have been tagged by my dear friends Sra, Deena, Bhags and Komal for their MeMe. Thanks my dear friends. Here are my 7 random facts...

1. I have been cooking since my 8th standard. First my experiment was on egg omelet. It came out well but wrong was with my preparation, as thin plain dosa...hehehe...it was a funny incident.

2. Mine is a friendly nature. One week point is, I believe all the people. Sometimes it may good but most of the times its bad for me.

3. I love to visit new places and like to meet new people. 3 years back I got married. My hubby is first critic to all my food experiments.

4. My parents are in Hyderabad, India. My father is an agriculturist. I have an elder sister and an elder brother. Both are married and settled in hyderabad.

5. My favourite cuisines are Indian and Chinese. But I would like to learn all types of cuisines.

6. I have completed my MBA in HRM. I have five years experience.

7. I love beautiful flowers, music, rain, good coffee, romantic novels, movies and mostly my dearest hubby's compnay.

So, this is my first meme. I would like to tag...

Anusharaji ;

Shantibhanu;

Aruna;

Anajli;

Alapana;

Chandrika;

Pavani.

Please participate if you have time and interest. Ignore if you have been already tagged.

CHICKEN 65 (Chinese Style)

2007-07-25T19:58:00.000+05:30

Here is one more yummy chicken sanck. This is my family's favourite dish. Here is the recipe:

Chicken 65:
Prep time : 45 minutes
Cooking time : 30 minutes
Serves : 3
Cuisine : Indian

Ingredients:
2 lb boneless chicken (cut into small cube sized pieces)
oil for deep frying

For Marination:
1 egg
4 tbsp cornflour
4 tbsp maida
1 tsp ginger garlic paste
1 tsp turmeric powder
1/2 tsp ajinamoto
1 tsp red chilli powder
salt as per taste
a big pinch of red color

For Tempering:
2 tbsp oil
3 tbsp finely chopped garlic
1 tsp finely chopped green chillies
2 tbsp finely chopped curry leaves
2 tsp tomato sauce
1 tsp soyasauce
1 tsp chilli sauce
finely chopped coriander leaves for garnish

Method:
1. Marinate the chicken pieces with all the above marinate ingredients, keep it aside for 30 minutes.

2. After 30 minutes deep fry chicken pieces in oil on medium heat and place on a paper napkin to remove excess oil.

3. Now put the tempering with 2 tbsp oil, finely chopped garlic, green chillies, curry leaves, saute for few seconds on completely low heat. Add tomato sauce, chilli sauce and soyasauce, mix, cook for few more seconds.

4. Add fried chicken cubes, mix gently, stirring, fry for 5-10 minutes or desired hot on low heat.

5. Garnish with finely chopped coriander leaves and turn off the heat. Serve hot.

Note: 1. Adjust the egg, cornflour and maida according to the quantity of chicken pieces.

2. Our family like to take chicken 65 little crispy. If you want soft, just add 1/2 cup of diluted cornflour water(after 3rd point) while tempering, bring to boil then add fried chicken cubes in that. Then you will get soft.

3. If you want restaurant style then only add food color otherwise you can avoid it.

MIXED VEGETABLE CU....

2007-07-23T19:33:00.000+05:30

This is one more simple, quick and easy vegetarian dish to prepare. I love this gravy with white rice, chapatis and rotis too. Normally I used to prepare this dish with leftover vegetables in the freeze. But sometimes intentionally I will prepare this dish for chapatis. Here is my recipe:

Mixed Vegetable Curry:
Prep time : 5 minutes
Cooking time : 15 minutes
Serves : 3
Cuisine : Andhra

Ingredients:
3 cups chopped vegetables (Used aloo, carrot, beans, cauliflower florets and green
peas)
3 tbsp oil
1 tsp jeera
1 tsp mustards
1 medium sized finely chopped onion
few curry leaves
1 tsp finely chopped ginger
1 tsp finely chopped garlic
1/2 tsp turmeric powder
2 medium finely chopped tomatoes
1.5 tsp red chilli powder
salt as per taste
1/2 cup water
1/2 tsp coriander powder/dhania powder
finely chopped coriander leaves for garnish

Method:
1. Heat oil in wide cooking vessel, add jeera and mustards, let them pop. Add chopped onions, ginger, garlic and curry leaves, fry till transparent on low heat.

2. Add turmeric powder, fry for few seconds. Add chopped vegetables, mix, stirring, cook covered for 10 minutes. Add chopped tomatoes, mix, covered, cook for more 5 minutes.

3. Add chilli powder, water and salt, mix well and gently, covered, cook till gravy comes to desired thickness. Finally add the coriander powder and finely chopped coriander leaves and turn off the heat.

4. Serve hot with white rice or chapatis.

Note: 1. You can add any seasonal vegetables.

ONION RAVA DOSA

2007-07-21T10:45:00.000+05:30

This is my family's all time favourite breakfast. Very easy, quick and delicious onion rava dosa. This is an instant dosa, which you can prepare within 10minutes. Here is my recipe:

Onion Rava Dosa:
Prep time : 5 minutes
Cooking time : 5 minutes
Serves : 3
Cuisine : Indian

Ingredients:
2 cups fine suji or thin bombay rava or semolina
1 cup rice flour
1 cup yogurt or thick buttermilk
salt as per taste
2 tsp crushed cumin seeds
2 finely chopped green chillies
1 medium finely chopped onion
3 tbsp finley chopped coriander leaves (optional)
1 tbsp finely chopped ginger
oil for making dosas

Method:
1. Blend rava with rice flour, slat, finely chopped green chillies, finely chopped onions, coriander leaves, ginger and cumin seeds. Now add slowly the buttermilk to make a thin batter. It should not watery. Adjust salt.

2. Heat tawa, spread oil with a cloth, pour a laddle full of batter on tawa in a circular motion starting from the outside of tawa. Don't spread batter like normal dosa.

3. Pour 1/2 tsp oil on and around dosa, cook both sides till golden color on medium heat.

4. Serve hot with groundnuts chutney or coconut chutney and sambar.

5. I would like to serve with groundnut chutney.

Note: 1. If you want, you can avoid onions, then it will be "Rava Dosa"

FOR MBP (JULY) 2007

2007-07-20T23:19:00.001+05:30

This July month theme is "preserve it" announced by coffee. Thanks to coffee and also to Nupur for this brilliant idea. I loved all the ideas related to preservative food. Among preservative food, precious place will be occupies by pickles and spicy powders. For this theme, we have to select a recipe from other co-blogger friend, try it and publish in your blog. For that I have been selected Indira's "spicy dal powder" (Pappula podi). Really this powder's taste was amazing and am using in almost all dry curries. Thanks Indira. Here is my recipe:

Pappulapodi:
Prep time : 5-10minutes
cooking time : no
Cuisine : Andhra
Source : Indira's Mahanadi

For ingredients and method, you can check this link :
Spicy Dalia Powder

Once again thanks Indira.

PULIYOGARE (PULIHORA)

2007-07-19T19:00:00.000+05:30

Ahaha.... this is very yummy rice dish, which is very favourite and very special andhra dish. Especially this is most favourite to my family members. Here is the recipe:

Pulihora:
Prep time : 20 minutes (for preparation of tamarind pulp)
Cooking time : 45 minutes (to cook the rice and for tempering)
Serves : 3
Cuisine : Andhra

Ingredients:
4 cups cooked rice (basmati or sonamasoori)
4 or 5 tbsp thick tamarind pulp
salt as per taste

For tempering:
4 tbsp oil
1 tsp jeera
1 tsp mustards
few curry leaves
2 dry red chillies
2 green chillies (slit them length wise)
1 tsp chanadal
3 tbsp groundnuts
a big pinch of hing
a big pinch of turmeric powder

Method:
1. Before 1 hour only cook the rice, take it into a wide vessel and let it cool completely.

2. Keep the tempering with oil, jeera, mustards, red chillies, green chillies, chanadal, groundnuts, curry leaves, hing and turmeric powder and keep aside.

3. First mix tamarind pulp and salt with rice gently. Adjust pulp according to your likes of sour taste. After that add above tempering to the mixed tamarind rice, again mix gently.

4. Adjust the salt and serve.

Note : 1. Take care about the frying of chanadal and groundnuts. They should not burn.

2. You can prepare tamarind pulp at a time and store in a bottle and keep in the freezer. But if you want to keep like that some process will be there. You should follow that. Very soon I will post that tamarind pulp proceadure, which is very useful for working ladies as well as home makers too.

TINDORA FRY (DONDAKAYA VEPUDU)

2007-07-17T19:17:00.000+05:30

This is one more favourite vegetable dish of our family. Here is the recipe:

Dondakaya Vepudu:
Prep time: 10mts
Cooking time : 20mts
Serves : 2
Cuisine : Andhra

Ingredients:
2cups finley chopped tindora (cut them length wise)
3 tbsp oil
1 tsp jeera
1 tsp mustards
few curry leaves
1 dry red chilli (optional)
4 green chillies (slit them length wise)
1 big finely chopped onions
1 tsp finely chopped ginger
1 tsp finely chopped garlic
a pinch of turmeric powder
salt as per taste
3 tbsp of fresh grated coconut
coriander leaves for garnish

Method:
1. Chopp the tindora, onions, ginger, garlic and green chillies and keep aside.

2. Grate the fresh coconut and keep aside.

3. Heat oil in a thick bottom kadai, once heat, add jeera and mustards, let them splutter on low heat. Add green chillies, red chilli and curry leaves, fry for few seconds.

4. Add chopped onions, fry till transparent on medium heat.

5. Once onions slightly fried, add ginger, garlic and turmeric powder, mix, fry for few more seconds.

6. Add chopped tindora, mix, stirring between, covered, cook till done on low heat.

7. Finally add fresh grated coconut and salt, mix well, covered, cook for more 5 minutes. Finally sprinkle the fresh finely chopped coriander leaves and turn off the heat.

8. Serve with white rice or chapatis.

World Wide Cooking Videos (Funny too) - Recently Launched

2007-07-15T19:42:00.000+05:30

Hi Friends and viewers, really very happy to announce that recently I have started one more food blog i.e. particularly for cooking videos, "http://cookeryvideos.blogspot.com" and I invite you all to visit my new food blog videos. Cooking is my passion and really enjoy the trials and experiments of new recipes from other blogger's sites includes chinese, Italian, Thai, Mexican and American etc., like world wide different types of food. With these, we can enjoy as well as can learn some new recipes.

So I thought, I only keep each cooking video at one place means in one site. The result of my idea is the "http://cookeryvideos.blogspot.com"- "World Wide Cooking Videos". I hope all the viewers and fellow bloggers will enjoy with some funny videos and also can learn some new recipes. Hearty welcome to viewers and fellow bloggers comments, includes critics and advices too to improve my work. I am expecting your encouragement through your valuable words.

Thank you for all your kind words, support and encouragement. I would appreciate, if you could continue to support my new blog as you always have.

Hearty welcome to my new food blog "Cooking Videos".

SPICY GROUNDNUTS POWDER

2007-07-13T20:11:00.001+05:30

Today i am posting one of my favourite spicy powder recipe called Groundnut spicy powder. This podi is prepared with fried groundnuts, garlic pods and with some roasted spices includes dry red chillies, coriander seeds and cumin seeds. This is a delicious combo for hot idli, dosa and also for spicy vermicelli upma etc., Here is the recipe of spicy traditional powder, Karappodi:

Karappodi (Spicy Groundnuts Powder):
Prep time : 15mts
Cooking time : 0 mts
Cuisine : Andhra

Ingredients:
Groundnuts : 2 cups
Jeera : 2tbsp
Coriander seeds (Dhania) : 2 tbsp
Garlic pods : 5
Dry red chillies : 5
Salt as per taste

Method:

Without adding any oil, fry jeera and coriander seeds on medium heat till they turn brown. Don't burn them. Remove from kadai and keep aside and let them cool.
In the same kadai, add the red chillies, fry them for 2 minutes and keep aside.
Then add the groundnuts, fry them till roasted. Let them cool, remove the skin and keep aside.
Once cool all the above ingredients, grind the jeera, coriander seeds and red chillies first (grind them coarsely) followed by groundnuts, garlic pods and salt, grind them to 3 to 5 seconds only to a coarse powder (it should not form like ball or paste). Adjust the salt. Store in airtight container.

5. Serve with white rice along with ghee.

Note: 1. Instead of dry red chillies, you can use red chilli powder also.2. You can increase or decrease the red chillies according to your spice level.

2. Make sure that cool all ingredients before grinding otherwise while grinding it may form as ball.

MOONGDAL KHICHIDI

2007-07-12T21:09:00.000+05:30

Hi Friends, this is my favorite brunch rice dish, b'coz not required to prepare the curry. Only rice i.e also preparation in the electric rice cooker, easy, quick, healthy and delicious too. For this only, I would like to prepare this dish very often in my house. Here is my recipe:

Moongdal khichidi:
Prep time : 10mts
Cooking time : 45mts
Serves : 3
Cuisine : Andhra

Ingredients:
2 cups sonamasoori rice
1/2 cup split yellow moongdal
3 tbsp oil
1 tsp jeera
1 tsp mustards
1 big onion chopped (cut it length wise)
3 tbsp green peas (optional)
2 medium size potato (cut into medium cube sized pieces)
4 green chillies (slit them length wise)
few curry leaves
a pinch of turmeric powder
salt as per taste
5 cups water

Method:
1. Mix rice and moongdal in a bowl, wash 3 times and keep aside.

2. Chopp onions, green chillies and potatoes and keep aside.

3. Heat oil, once heat add jerra and mustards, let them pop, add chopped onions, green chillies and curry leaves, fry till transparent on medium heat.

4. Turn the heat to low, add turmeric powder, chopped potatoes and green peas, mix, covered, cook for 5 minutes.

5. Add rice and moondal, mix slowly, covered, cook for more 3 minutes. Add water and salt, mix, cook till done.

6. Serve hot with mango pickle. Really you will enjoy the taste.

Note: 1. Replace green chillies with black peppercorns. Normally this style will prepared by cheenai people i.e mostly Tamil people.

GULAB JAMUNS

2007-07-12T20:30:00.000+05:30

On July 9th I have been posted Gulab Jamun's post. One friend called Radha, she asked me to post the recipe of Gulab Jamuns. For her, here is my gulab jamuns recipe:

Gulab Jamuns:
Prep time : 10mts
Cooking time : 20mts
Cuisine : Indian

Ingredients:
1 MTR Gulab Jamuns readymade mix
Milk as per required to mix dough
oil or ghee for frying

For Syrup:
450 grs Sugar
1/2 ltr water
1/2 tsp elachi powder

Method:
1. Take the sugar and water into a wide vessel, keep it on stove on medium flame till one boil, when its boiled add elachi powder. Reduce heat to low, cook till 15mts.

2. In the same time you mix the jamun mix with milk, prepare small round balls. While doing the balls, put the oil or ghee in a thick bottom kadai, keep it on stove on high heat for 3 minutes.

3. After that reduce heat to low, drop each ball into oil or ghee slowly, fry till golden color. Remove from oil, immediately drop slowly in the sugar syrup. Like fry all the other balls and drop in the syrup.

4. When you drop the last ball in syrup, Close the syrup bowl with a lid or foil for 45 mts.

5. After 45 minutes you can observe the size of jamuns will increase means they observes the syrup. Serve hot or cool. They will melt like icecream.

Note: 1. Complete the dough preparation as early as possible. Don't mix the dough too much with your hand, otherwise while frying the jamuns in oil or ghee, they will break.

2. After mix the dough, cover with wet cloth for 5 minutes, then make small size balls.

3. Fry the jamuns in oil or ghee on low heat. Otherwise they won't cook inside of the jamuns.

DECORATIVE CAKE & GULAM JAMUNS

2007-07-09T20:22:00.000+05:30

I was celebrated my dearest hubby's birthday on July 3rd. First time, I prepared a cake and decorated my self. I know very well that its not perfect. My hubby also very happy with home made cake i.e mainly with decoration. Along with the cake, I prepared Gulab Jamuns. I have already posted the preparation of vanilla flavoured cake. The link is here:"Golden Vanilla Fluffy Cake" Here is my decorative cake:

First I prepared the vanilla flavoured cake and decorated with rich vanilla flavoured whipped cream and mixed fruit jam. I spread the cream on top of the cake. Then I wrote my hubby name with mixed fruit jam (:D). I prepared a cone with help of a planstic cover, filled mixed fruit jam and decorated the cake.

Gulab Jamun:

This is only one sweet, which is my hubby's favourite. I know that everybody knows very well about the making process of jamuns. Thats why I am not posting the making process of jamuns. If anybody wants, let me know through comments. I will post it. Here is lovely gulab jamuns.

For preparation of jamuns, I will tell you some tips to follow. If you interested, follow these tips and prepare lovely jamuns.
1. Mix the readymade jamun mix with milk, you will get smooth jamuns.

2. Complete the dough preparation as early as possible. Don't mix the dough too much with your hand, otherwise while frying the jamuns in oil or ghee, they will break.

3. After mix the dough, cover with wet cloth for 5 minutes, then make small size balls.

4. Fry the jamuns in oil or ghee on low heat. Otherwise they won't cook inside of the jamuns.

MAMIDIKAYA PULIHORA (RAW MANGO RICE)

2007-07-06T20:28:00.000+05:30

Hi friends, here one more simple, easy and very delicious rice recipe. In summer season only we can taste this yummy rice dish. Here is my recipe:

Mamidikaya Pulihora:
Prep time: 45mts (for rice)
Cooking time: 10mts
Serves : 3
Cuisine : Andhra

Ingredients:
1 raw or green mango (peeled and grate it)
3 cups cooked basmati or sonamasoori rice
salt as per taste

For tempering/tadka/popu/talimpu:
4 tbsp oil
3 dry red chillies
2 green chillies (slit them length wise)
1 tsp jeera
1 tsp mustards
2 tsp chanadal
2 tsp urid dal
4 tbsp groundnuts
few curry leaves
a big pinch of hing
a big pinch of turmeric powder
3 tbsp finely chopped coriander leaves

Method:
1. Cook the rice and let it cool completely.

2. Peel and grate raw mango and keep aside.

3. Prepare the tadka with oil, dry red chillies, green chillies, urid dal, chanadal, groundnuts, jeera, mustards, curry leaves, hing, coriander leaves and turmeric powder and keep aside.

4. First mix the grated raw mango with rice completely and gently with your fingers. Next add above talimpu to the rice, mix gently.

5. Finally add the salt, again mix slowly. Adjust salt and serve.

Note: 1. Careful about the salt. Add the salt in the final stage only otherwise the rice becomes watery.

2. One more thing, take care while preparing the tadka. This should be correct i.e frying groundnuts, urid dal and chana dal.

ENTRY TO RCI - PUNJAB

2007-07-04T19:33:00.000+05:30

This is my entry to RCI - Punjab, hosted by Richa. Thanks Richa.

Palak Paneer:

PALAK PANEER

2007-07-04T19:30:00.000+05:30

This is my all time favorite dish. When Richa published RCI for punjab cuisine, immediately I remembered this dish only. I learned this recipe from my North Indian friend, keerti. Thanks keerti. Here is my recipe:

Palak Paneer:
Prep time: 20mts
Cooking time : 20mts
Serves : 3
Cuisine : Punjabi

Ingredients:
4 cups fresh Spinach leaves (wash and dry)
1 cup paneer cubes
2 small size tomatoes
1 tsp ginger garlic paste
3 green chillies
3 tbsp oil
1/2 tsp jeera powder
1/2 tsp whole garam masala powder
1/2 tsp dhania powder
salt as per taste
2 tsp clarified butter

Method:
1. Cook the palak and green chillies in 1 cup of water for 3 minutes and let it cool completely. Make a smooth paste and keep aside. Keep the palak boiled water separately.

2. Keep Tomatoes in boiling water for 10 minutes, then remove the skin, let them cool, make puree and keep aside.

3. Heat oil, fry the paneer cubes till light golden color and keep aside.

4. In the same oil add tomato puree, ginger garlic paste and spinach paste, fry till oil comes out on low heat. Add 1/2 cup of water (you can use spinach boiled water), jeera powder, dhania powder, whole garam masala powder and salt, mix, covered, cook for 5 minutes.

5. Add fried cubes, mix, gently, cook till gravy comes to thicken. Turn off the heat. Keep 2 tsp clarified butter on top of the gravy and cover with lid.

6. Before serves mix well, serve hot with chapatis, rotis, naans or any kind of fried rice.

SAMBAR

2007-06-30T20:09:00.000+05:30

In India, I used to prepare vegetable sambar or Drumsticks sambar or some times plain sambar i.e. without any vegetables. It tastes same as vegetable sambar. My family loves this too very well. Here I am not getting fresh Indian vegetables and also fresh drumsticks. I can use frozen, but I only don't like to use those vegetables. So here mostly now-a-days I am preparing this plain sambar. Here is my recipe:

Plain Sambar:
Prep : 30mts
Cooking time : 45mts
Cuisine : Andhra

Ingredients:
3 cups tamarind juice (you can use readymade extract or take 1 medium lemon size tamarind, soak in warm water and extract the juice)
2 cups cooked toor dal (kandi pappu)
2 tbsp readymade sambar powder (I used MTR)
salt as per taste
1 medium size chopped tomato
3 green chillies (slit them length wise)
1.5 tsp ginger garlic paste

For tadka/tempering/popu/talimpu:
2 tbsp oil
1 tsp jeera
1 tsp mustards
a big pinch of hing
1/2 tsp turmeric powder
1 medium size chopped onions
few curry leaves
1/2 tsp whole garam masala powder
finely chopped coriander leaves for better taste

Method:
1. Extract the juice from soaked tamarind and keep aside into a big bowl.

2. Cook the toor dal, take into blender and make into smooth paste and keep aside.

3. Keep the tamarind juice bowl in hight flame, add chopped tomato, green chillies, ginger garlic paste, sambar powder and salt to tamarind juice, mix, bring to a boil.

4. Add toor dal paste, mix without lumps, boil till desired thicken on low flame.

5. Finally put the tempering with oil, jeera, mustards, chopped onions, turmeric powder, hing, curry leaves, coriander leaves and hing. Add this talimpu to above sambar, mix well.

6. Finally sprinkle the whole garam masala powder on top of the sambar and turn off the heat.

7. Serve hot with Idli's, Dosa's and white rice too.

VEGETABLE PULAO

2007-06-29T19:57:00.000+05:30

As I told you on day before y'day, today I am posting very easy and quick rice dish called "Vegetable Pulao". I prepared this dish with leftover vegetables like cauliflower florets, carrot, beans and capsicum. This rice looks delicious and taste is yummy. For this rice dish only I prepared the aloo gravy as combo. Really marvelous combo. Here is my recipe:

Vegetable Pulao:
Prep time : 15mts
Cooking time : 45mts
Serves : 4
Cuisine : Indian

Ingredients:
3 cups basmati rice
2 cups all vegetables (mixing of chopped aloo, carrots, beans, green peas, cauliflower and capsicum)
3 tbsp gheer or butter
2 tbsp oil
3 Elachi
3 lavangi
2" piece dalchini
1 tsp shajeera
4 tbsp cashew nuts
1 big chopped onion (chopp it length wise)
5 green chillies (slit them length wise)
3 bay leaves
1/2 cup finely chopped coriander and mint leaves
6 cups water
salt as per taste

Method:
1. wash and soak the basmati rice for 30 minutes.

2. Heat oil and butter, add lavangi, dalchini, bay leaves, elachi and shajeera, saute for few seconds on low flame.

3. Add cashewnuts, green chillies and onions. Fry till transparent. Add all vegetables, mix, covered, cook for 5 minutes on low flame. Add finely chopped coriander and mint leaves, mix gently.

4. Add soaked basmati rice, mix gently, fry for 3 minutes. Add water and salt, mix, stirring, covered, cook till done on low flame.

5. Serve hot with Potato Gravy and Cucumber Raita.

POTATO GRAVY

2007-06-27T19:41:00.000+05:30

Last sunday I prepared great lunch for my family. Rice dish is easy vegetable pulao. For this as combo, I prepared aloo gravy, coconut chutney and Cabbade-peas fry as the side dishes. Plain sambar also prepared by me. From today onwards I will post one by one recipes. Today I am posting aloo gravy. Here is my recipe:

Aloo Tomato Gravy:
Prep : 30mts (to boil aloo)
Cooking time : 20mts
Serves : 4
Cuisine : Andhra

Ingredients:
3 boiled aloo (cut into cube sized pieces)
3 tbsp oil
1 tsp jeera
1 tsp mustards
few curry leaves
1 big chopped onion
a big pinch of turmeric powder
1 tsp ginger garlic paste
2 finely chopped medium size tomatoes
1.5 tsp red chilli powder
salt as per taste
1 tsp coriander powder
1/2 cup water
finely chopped coriander leaves for garnish

Method:
1. Boil potatoes, cut into cube sized pieces and keep aside.

2. Chopp onion and tomatoes and keep aside.

3. Heat oil, add jeera and mustards, let them pop, add chopped onions and curry leaves, fry till transparent on medium heat.

4. Turn the heat to low, add turmeric powder and ginger garlic paste, mix, fry for few seconds.

5. Add potato cubes, mix gently, covered, cook for five minutes on low heat.

6. Add chopped tomato, mix, covered, cook for more 5 minutes on low heat. Add red chilli powder, coriander powder, salt and 1/2 cup water. Mix gently, covered, stirring, cook till gravy comes to desired thicken.

7. Turn off the heat, garnish with finely chopped coriander leaves.

8. Serve with any pulao rice dishes, white rice, chapatis and puris also. This is very tasty combination for all.

GRILLED FISH

2007-06-25T20:09:00.000+05:30

One more yummy non-veg dry item. This is very simple and quick to prepare. Delicious and looks yummy too. Here is my recipe:

Grilled Fish Fillets:
Prep : 1hr (marination and for freezing)
Cooking time : 15mts
Serves : 2
Cuisine : Indian

Ingredients:
4 Tilapia fish fillets
1 tsp red chilli powder
2 tbsp yogurt
2 tbsp oil
1 tbsp lemon juice
salt as per taste
a pinch of turmeric powder
1 tsp ginger garlic paste
a small pinch of food color (optional)

Method:
1. Wash and clean the fish fillets (don't make pieces), marinate with all the above ingredients and keep in freeze for more than 45 minutes.

2. Take out from freezer and place them on a baking tray and keep the tray in a conventional oven.

3. First 5 minutes, set the temperature at 500 degrees F.

4. After 5 minutes, decrease the temperature to 350 degrees F and cook for more 10 minutes.

5. Serve hot with sliced onions and lemon.

CRISPY SNACKS

2007-06-23T19:05:00.000+05:30

These are very easy and crunchy snacks, which are very suitable as evening tea time snacks. Here is the snacks recipe:

Groundnuts Fritters:
Prep : 10mts
Cooking Time : 20mts
Cuisine : Andhra

Ingredients:
1 cup rice flour (sieved)
1 cup groundnuts
1 tsp red chilli powder
salt as per taste
1 tsp ginger garlic paste
water to prepare dough
oil for deep frying

Method:
1. Take rice flour into a bowl, add ginger garlic paste, red chilli powder, groundnuts and salt, mix well.

2. Now add water to above flour to prepare a thick dough.

3. Heat oil in a wide vessel. Oil should be very hot.

4. Prepare very small balls with above dough. Take care about each ball should contains groundnuts. Slowly drop each ball into oil, fry till golden color.

5. Let them cool then store in a airtight container.

Note: 1. Careful while preparation of dough. It should not be smooth.

CABBAGE-PEAS FRY

2007-06-22T20:36:00.000+05:30

Ahaa this is really delicious and very simple dish to prepare within 20 minutes. Here is my recipe:

Cabbage - Green Peas Fry:
Prep : 10mts
Cooking time : 20mts
Serves : 3
Cuisine : Andhra

Ingredients:
1 medium size chopped cabbage (cut the cabbage length wise)
1/2 cup green peas
3 tbsp oil
1 tsp jeera
1 tsp mustards
1 tsp finely chopped ginger (chop the ginger length wise)
1 tsp finely chopped garlic (chop the garlic length wise)
1 finely chopped onion (cut the onion length wise)
4 green chillies (slit them length wise)
few curry leaves
a pinch of turmeric powder
salt as per taste
finely chopped coriander leaves for garnish

Method:
1. Cut all the ingredients as per instructions and keep aside.

2. Heat oil, add jeera and mustards, let them pop. Add ginger and garlic, saute them for few seconds. Add curry leaves, green chillies and onions, fry till transparent on medium heat.

3. Add turmeric powder, mix, add shredded cabbage, mix, covered, stirring, cook for 5 minutes on medium heat.

4. Add green peas, mix gently, covered, stirring, cook till cabbage and peas become tender.

5. Add salt and coriander leaves, cook for few more seconds and turn off the heat.

Note: 1. If you want the dry content, when you add the salt, don't cover with lid.

2. While doing the tempering, if you want you can add 1 tsp urid dal and 1 tsp chanadal for better taste.

FIRST TIME PARTICIPATION FOR JFI EGGPLANT

2007-06-20T21:46:00.000+05:30

Last week I was checking all the food blogs. At that time, I saw an interesting ""JFI Event" for the month of July in Ghar Ka Khana hosted by Sangeeta. This event ingredient is maharani of vegetables "BRINJAL" OR "EGGPLANT". Thanks Sangeeta. This is my all time favorite vegetable. I used to prepare so many dishes with this brinjal. In my blog, already I was posted a recipe "Brinjal Tomato Curry".

Very much interested to participate in this delightful event. For that I prepared a simple, delicious and quick eggplant recipe, called "Baingan Bharta". This recipe can prepare in so many variations. I used to prepare in 3 variations. I learned this version from my North Indian friend keerti. Thanks keerti. Here is my simple recipe:

BAINGAN BHARTA:
prep time: 30mts (to roast the eggplant in oven or on gas stove)
Cooking time : 15mts
Serves : 2
Cuisine : Indian

Ingredients:
1 medium size purple eggplant
3 green chillies
4 garlic pods
4 tbsp fresh coriander leaves
salt as per taste

For Tempering/Talimpu/Tadka/Popu:
4 tbsp oil
1 tsp jeera
1 tsp mustards
a pinch of hing
1 tsp urid dal
1 tsp chanadal
few curry leaves

Method:
1. Make some slits around eggplant, keep in conventional microwave for 30mts on 500 degrees F or till eggplant becomes tender (like below photo). If you don't have oven then make roast on gas stove on low heat.
2. Remove the skin of eggplant, cut into medium pieces and let them cool.

3. Saute green chillies for few seconds and keep aside. Clean the coriander leaves and garlic pods and keep aside.

4. First grind the green chillies, garlic pods and coriander leaves into coarse paste. Then add the eggplant pieces and salt, make into slightly coarse paste without water.

5. For tempering heat oil, add jeera and mustards, let them pop, add urid dal and chanadal, saute for few seconds. Add curry leaves and hing. When tempering is ready, then add above eggplant coarse paste, mix, adjust the salt, fry for 5 minutes and turn off the heat.

6. It goes very well with white rice, chapathis and also for puri.

Note: 1. While making paste, don't use the water. I used mini chopper to make the paste of eggplant.

ANDHRA CHICKEN CURRY

2007-06-18T21:05:00.000+05:30

This chicken curry is my family's all time favorite dish. This recipe contains simple ingredients and easy to prepare. Here is my recipe:

Spicy Chicken Curry:
Prep : 35mts
Cooking time : 40mts
Serves : 3
Cuisine : Andhra

Ingredients: For Marination:
2 lb small size chicken pieces (cleaned)
1 tsp turmeric powder
2 tsp ginger garlic paste
2 tsp red chilli powder (adjust)
3 tbsp curd

For curry:
3 tbsp oil
2 medium size finely chopped onions
few curry leaves
1/3 cup of water
salt as per taste
1 tsp whole garam masala powder
finely chopped coriander leaves for garnish

Method:
1. Clean and wash the chicken pieces. Marinade the chicken pieces with all the above marinated ingredients, kept aside for 30minutes.

2. Heat the oil in a thick bottom vessel, add onions, fry till light golden color.

3. Add marinated chicken masala, mix, covered, cook for 5 minutes on high heat.

4. Later reduce the heat to low, add water, stirring, covered, cook for 30 minutes or till chicken completely cooks.

5. If you want thick gravy(like below photo), remove the lid and keep on high flame for 5 minutes. Then excess water will evaporate.

6. Reduce the heat to low, then add salt and whole garam masala powder, mix gently, covered, cook for more 5 minutes.

7. Add finely chopped coriander leaves. Turn off the heat.

8. Serve hot with white rice or chapathis.

Note: 1.For this curry, main secret is to cook the chicken on low heat. Then only you can enjoy the yummy taste of chicken curry.

KHEER / VERMICELLI PAYASAM

2007-06-16T20:38:00.000+05:30

This week I have posted one rice dish, gravy and one non veg dry item. Now I am posting a sweet dessert, I think then only the brunch will complete, right?. So here is simple, quick and easy dessert recipe:

Semiya Payasam:
Cooking time: 20mts
Cuisine : Andhra
Serves : 3

Ingredients:
4 cups whole milk
1/2 cup water
1.5 cup roasted vermicelli (semiya)
2 tbsp roasted cashewnuts
1 tbsp raisins
1/2 tsp elachi powder
sugar as per taste

Method:
1. Boil the milk and water (mixed) in a thick bottom vessel, once boil add roasted vermicelli on medium flame.

2. Cook till vermicelli completely comes to tender, then add sugar, mix, cook for few more seconds on low heat, add elachi powder, roasted cashew nuts and raisins. Turn off the heat. Serve hot.

Note: 1. If you have normal vermicelli, then before boiling the milk, heat 1/2 tsp ghee, in that fry the normal vermiceeli till light golden color.

2. Add heat one more tsp ghee, fry the cashew nuts and raisins till light golden color and keep aside.

BASIC GRAVY AS COMBO FOR MIXED OR EGG FRIED RICE

2007-06-15T20:02:00.000+05:30

This is a loveliest combo for any fried rice. In India, I was tasted so many times in hotels and restaurants. Frankly speaking I don't know the exact recipe of this. But on my own, I tried this gravy. It turned out very well as well as best. Here is my recipe:

Basic Gravy:
Prep time: 20mts
Cooking time : 15mts
Cuisine : Indian

Ingredients: To Make Smooth Paste:
1 onion (Cut into 6 pieces)
4 tbsp fresh grated coconut
1/2 cup fresh chopped coriander and mint leaves (mixed)
2 tsp ginger pieces
2 medium size tomatoes (cut each into 6 pieces)
3 green chillies
4 garlic pods

For Talimpu/Tadka/Popu:
2 tbsp oil
1 tsp jeera
1 tsp mustards
a pinch of hing
a pinch of turmeric powder
1 tsp red chilli powder
1 tsp whole garam masala powder
salt as per taste

Method:
1. Heat 1/2 tsp oil, add onion pieces, fry till light golden color and keep aside, let it cool completely.

2. In the same kadai, add grated coconut, fry till light golden color and keep aside, let it cool completely.

3. Next add 1/2 tsp oil, add tomato pieces, crushed ginger, green chillies, coriander, mint leaves and garlic pods, fry till tomatoes completely soft texture, turn off the heat, let it cool completely.

4. Take all the above fried ingredients into blender, make into smooth paste.

5. Heat remaining oil, add jeera and mustards, let them pop, add hing and turmeric powders, add above ground paste, fry till oil separates.

6. Add red chilli powder, salt, garam masala and 1/2 cup water, mix, covered, stirring, cook till gravy comes to desired thickness.

7. Serve hot with any kind of fried rice or even it goes very well with white rice and also chapatis.

ONE RICE DISH FROM MY SUNDAY BRUNCH

2007-06-13T19:48:00.000+05:30

This is one more delicious and quick rice dish. Previously I posted "Egg Fried Rice". This is mixed fried rice, which contains Egg and Vegetables. Taste will be yummy and authentic. Here is my recipe:

Mixed Fried Rice:
Prep : 45mts (to cook and cool the rice)
Cooking time: 15-20mts
Serves : 4
Cuisine : Indian

Ingredients:
Cooked Basmati Rice : 3 Cups
Eggs : 6
Chopped Carrots : 4tbsp
Chopped Beans : 4 tbsp
green peas : 4 tbsp
Ajinamoto : 1 tbsp
Black Pepper Powder : 1 tbsp
Garam Masala : 1/2 tsp
Vegetable oil : 4 tbsp
Salt : As per taste
Finely Chopped Spring onions : 4 tbsp (optional)

Method:
1. Mix the Cooked Basmati rice with salt and keep aside.

2. Boil the chopped carrots and beans (partially).

3. In a kadai, put the oil, when it becomes hot then break the eggs. Keep the lid and leave it for 4 minutes on medium flame. Later mix all the eggs smoothly (break the eggs into medium peaces), fry it for more 3 minutes.

4. Next add pepper and garam masala powders. Mix well and fry for 2 minutes.

5. Then add the boiled vegetables and green peas, mix and cook for 3 minutes with covering lid. Remove lid, add the rice, Ajinamoto, mix gently, keep lid and allow it to hot on simmer.

6. Don't forget to mix the rice between otherwise the rice burnts away. After becomes hot garnish with finely chopped spring onions.

7. For this rice, I prepared basic gravy as combo. Really fantastic combo. Or you can serve with tomato sauce or any Chinese veg curry or non veg curry. Delicious mixed fried rice is ready to serve.

TANDOORI CHICKEN

2007-06-11T21:26:00.000+05:30

Last weekend, I prepared delicious brunch for my family. Prepared mixed fried rice, basic gravy and simple tandoori chicken. Really, the taste we enjoyed a lot. This is my brunch:

Hmmm... yummy, delicious, quick and easy tandoori chicken. This is my all time favorite. Here is my recipe:

Tandoori Chicken:
Prep : 3Hrs (For marination : 5mts; Soaking time: 3 hrs)
Cooking time: 30mts (In Oven)
Serves : 2 (Each 2)
Cuisine : Indian

Ingredients:
4 Chicken drumsticks
2 tbsp readymade tandoori chicken masala (I used Shaan company masala)
2 tbsp oil
2 tbsp yogurt
2 tbsp lemon juice

Method:
1. Prepare the marinade in a bowl with above ingredients except chicken drumsticks. Apply this marinade to each drumstick evenly, keep in fridge for 3 hours.

2. Place these marinated chicken drumsticks in a bake tray.

3. Keep that baking tray in oven, cook till done or you can check the color of drumsticks. Turn off the oven.

4. Serve with onion slices and lemon.

Note:1. Cook the drumsticks on 500 degrees F for 30minutes or till done.

CHANADAL-SPINACH FRITTERS (GARELU)

2007-06-09T19:36:00.000+05:30

This chanadal spinach fritters also very crunchy and simple evening snack item. I love this very much. My family likes these little soft only. If anybody wants to try, if you want crispy, then don't grind the batter smooth. If you want smooth, like me then grind the batter into smooth content. Here is my recipe:

Chanadal-Spinach Garelu:
Prep : 4hrs (To soak the chanadal and to grind)
Cooking time: 15mts
Serves : 3
Cuisine : Andhra

Ingredients:
1 cup chanadal (wash and soak before 3 hours)
1 cup finely chopped spinach
2 tsp ginger pieces
2 tsp garlic pieces
salt as per taste
4 tbsp finely chopped coriander leaves(optional)
4 green chillies
oil for deep frying

Method:
1. Grind all the above ingredients except spinach and coriander leaves into smooth paste with help of water (little quantity). If you want crispy fritters, then don't use the water.

2. Mix the chopped spinach and coriander leaves to above batter, combined well.

3. Heat the oil in kadai. Make the fritters on a clean cloth, drop slowly one by one in the hot oil, fry both sides till golden color and remove into kitchen tissue papers to observe excess oil.

4. Serve hot with curd or avakai chutney (:)).

Note: If you want, you can add finely chopped onions and also pudina leaves for better taste.

VEGETABLE MANCHURIAN GRAVY

2007-06-08T20:19:00.000+05:30

I used to prepare this vegetable manchurian gravy for chapatis and naans. We love this combo very much. Here is my recipe:

Veg Manchurian Gravy:
Prep : 15mts
Cooking time : 30mts
Serves : 4
Cuisine : Chinese

Ingredients: (Preparation of Manchurian Balls):
1 cup finely chopped carrots (I used mini chopper to cut all the vegetables)
1/2 cup finely chopped beans
1/2 cup finely chopped coriander leaves
1/2 cup finely chopped onions (optional)
1/2 cup finely chopped cabbage
4 tbsp maida or all purpose flour
4 tbsp cornflour
2 Eggs
1 tsp ginger garlic paste
salt as per taste
1 tsp pepper
1/2 tsp red chilli powder
1/2 tsp Ajinamoto (Chinese salt)
oil for deep frying

For Gravy:
1 tbsp oil
3 tbsp finely chopped garlic
2 tbsp finely chopped green chillies
2 tbsp finely chopped curry leaves
4 tbsp dark soya sauce (adjust)
5 tbsp tomato sauce (adjust)
1.5 cup buttermilk
1 tsp cornflour (dilute with 4tbsp water)
finely chopped coriander leaves for garnishing

Method :

1. Mix all above ingredients (Manchurian balls ingredients) in a bowl into a tight content, make small size balls, deep fry in oil till light brown color on medium flame.

2. Heat oil in a kadai, add chopped garlic, chopped green chillies and chopped curry leaves, saute for few seconds, add soya sauce, tomato sauce and water or buttermilk, mix well, bring to a boil. Add diluted cornflour, mix, cook till gravy comes to thicken.

3. Now add above fried manchurian balls, mix gently, cook for more 5-10 minutes on low flame. You can observe that balls will observes the gravy. Sprinkle the finely chopped coriander leaves, turn off the heat.

4. It goes very well with chapatis or naans or parathas.

Note : 1. If you don't like eggs, you can replace with water to mix the contents tightly. But eggs will give more taste.

2. Along with above vegetables, you can add finely chopped capsicum and gobi also.

SPINACH TOMATO CHUTNEY (PALAKURA PACHADI)

2007-06-07T20:37:00.000+05:30

This is my favorite chutney. Very tasty and looks delicious. My mother used to prepare this chutney in 2 or 3 variations. Here is my recipe:

Palakura Pachadi:
Prep : 10mts
Cooking time: 20mts
Cuisine : Andhra

Ingredients:
3 cups fresh chopped spinach (wash and chopp it)
1/3 cup roasted and peeled groundnuts
1 tbsp oil
2 big tomatoes (cut each into 6 pieces)
4 green chillies
6 flakes of tamarind
a pinch of turmeric powder
1 tsp ginger garlic paste
salt as per taste

For Tadka/Poppu/Talimpu :
2 tbsp oil
1/2 tsp jeera
1/2 tsp mustards
1 tsp chanadal
1 tsp urid dal
1 tsp finely chopped garlic
few curry leaves
1/4 cup finely chopped coriander leaves
a pinch of hing

Method:
1. Heat the kadai on medium heat, first roast the groundnuts. Let them cool, peeled and keep aside.

2. In the same kadai, add 1/2 tsp oil, add chopped spinach, fry slightly, take into a bowl, keep aside.

3. Again add 1/2 tsp oil, add chopped tomato pieces, green chillies and washed tamarind flakes. Cook till dry content, turn off the heat and let them cool completely.

4. First grind the groundnuts into powder, add cooked tomato mixture, turmeric powder, ginger garlic paste and salt, make a smooth paste. If you need you can add little quantity of water.

5. Finally add half of the cooked spinach to the above paste, grind for only few seconds.

6. Now keep the tadka with oil, jeera, mustards, chanadal, urid dal, finely chopped garlic, curry leaves, coriander leaves, hing respectively. Finally add the remaining cooked spinach, again fry for few seconds, then add above paste, mix well and turn off the heat.

7. It goes very well with white rice, idli, dosa and chapatis.

Note: 1. Becareful while grinding the spinach. Grind only for 2 seconds, otherwise the color and also taste of the chutney will spoil.

2. If you want you can skip the groundnuts for different variation.

DUM BIRYANI (CHICKEN)

2007-06-04T21:01:00.001+05:30

This Sunday, I prepared Chicken Dum Biryani in Oven. It turned out very tasty and looked delicious. Here is my recipe:

Chicken Dum Biryani:
Prep : 45mts
Cooking time: 50mts
Serves : 4
Cuisine: Andhra

Ingredients:
4 cups Basmati Rice (3/4 cooked and keep aside)
3 tbsp oil
3 chopped big onions (cut length wise thin slices)
3 Elachi
3 Lavangi
2" dalchini
3 bay leaves
2 green chillies (cut them length wise)
1 tsp whole garam masala powder
2 tbsp chicken biryani masala powder (optional)
salt as per taste
1 cup finely chopped coriander and mint leaves (mixed)

For Marination :
10 medium size chicken pieces
1 chopped medium size tomato
3 tsp red chilli powder
1 tsp turmeric powder
3 tsp ginger garlic paste
1 cup curd

Method:
1. Marinate the chicken pieces with above ingredients, keep aside for 30mts.

2. Heat oil, fry 1/2 cup thin chopped onions till brown color on low heat and keep aside.

3. In the same oil, add dalichini, lavangi, elachi and bay leaves, fry for few seconds, add remaining chopped onions and green chillies, fry till light brown color on low heat.

4. Add coriander and mint leaves, mix, fry for few more seconds.

5. Add marinade chicken pieces, mix, covered, cook for 30 minutes on low flame or till gravy comes to thick content. Then turn off the heat.

6. If you want to do the dum process in oven, then take a alluminium tray (like above) or if you want to do on stove, then take thick bottom wide vessel.

7. Greese the tray with some ghee or oil, start keeping the layers of rice and chicken respectively. First you keep the rice, next chicken , next fried onions and later chicken biryani masala powder.... like this till end of rice and chicken.

8. Cover the tray tightly with alluminium foil, keep in conventional oven, bake it for 20 minutes.

9. Finally serve hot with basic gravy and onion raita.

DIFFERENT BAJJI'S

2007-06-02T20:16:00.000+05:30

Spinach Bajji, Aloo Bajji and Mirchi Bajji... all are my family favorite evening snacks. All these snacks are very crunchy, tasty and easy snack recipes. Because once you prepare the besan batter, you can prepare different types of bajji's at a time. One by one recipes here :

Spinach Bajji:
Prep : 5mts
Cooking time: 15mts
Cuisine : Andhra
Serves : 3

Ingredients:
9 medium size spinach leaves (like above picture, wash and keep them dry)
3 tbsp besan (shanagapindi)
1/2 tsp red chilli powder
a big pinch of cooking soda
salt as per taste

Method:
1. Prepare the besan batter with all above ingredients except spinach leaves with help of water. Batter should be very thick consistency.

2. Heat the oil in a thick bottom kadai, dip each spinach leave in besan batter, fry till golden color and keep on kitchen paper towels.

3. Serve hot with tomato sauce.

Aloo Bajji:
Prep : 5mts
Cooking time: 15mts
Cuisine : Andhra
Serves : 3

Ingredients:
9 medium size Aloo thin slices (wash and keep them dry)
3 tbsp besan (shanagapindi)
1/2 tsp red chilli powder
a big pinch of cooking soda
salt as per taste

Method:
1. Prepare the besan batter with all above ingredients except pototo slices with help of water. Batter should be very thick consistency.

2. Heat the oil in a thick bottom kadai, dip each potato slice in besan batter, fry till golden color and keep on kitchen paper towels.

3. Serve hot with tomato sauce.

Mirchi Bajji:
Prep : 5mts
Cooking time: 15mts
Cuisine : Andhra
Serves : 3

Ingredients:
6 medium size long green chillies (wash and remove the seeds, keep them dry)
3 tbsp besan (shanagapindi)
1/2 tsp red chilli powder
a big pinch of cooking soda
salt as per taste

Method:
1. Prepare the besan batter with all above ingredients except green chillies with help of water. Batter should be very thick consistency.

2. Heat the oil in a thick bottom kadai, dip each green chilli in besan batter, fry till golden color and keep on kitchen paper towels.

3. Serve hot with tomato sauce.

Note: 1. If you want, you can use some filling mixture for mirchi bajji's for different taste like tamarind with jeera paste etc.,

ONION TOMATO SANDWICH

2007-06-01T19:57:00.000+05:30

Normally I used to prepare 3 or 4 types of sandwiches. I learned the basics and tips of making sandwiches from my North Indian friend, Keerti. This is very easy to prepare and simple sandwich. I love these sandwiches. Here is the recipe:

Onion Tomato Sandwich:
Prep : 5mts
Cooking time: 5mts
Cuisine : Indian
Serves : 2

Ingredients:
4 bread slices (Can use sandwich bread or normal)
8 onion slices (for each sandwich 4)
8 tomato slices (for each sandwich 4)
2 tsp green chutney (for each sandwich 1tsp)
2 tbsp butter (for all slices)
2 big pinches of black pepper powder (for each sandwich 1 big pinch)
2 pinches of salt (for each a pinch)

Green Chutney:

Ingredients:
1 green chilli
1/2 cup fresh coriander leaves
4 fresh mint leaves (optional)
1 tbsp lemon juice
a big pinch of salt

Preparation of Green Chutney:
1. Take all the above ingredients of green chutney into a small mixy cup, make a smooth paste. Green Chutney is ready.

Method for Onion Sandwich:
1. Take a bread slice, spread the butter evenly on one side (this side should be down) and second side, spread the green chutney.

2. keep the onion rings and tomato slices as a layers on top of green chutney layer, sprinkle the black pepper powder and salt, cover with one more bread slice (spread the butter evenly for the 2 sides of slice).

3. Prepare all the sandwiches like this, keep in a sandwich maker. After 3 minutes, you can serve hot with tomato sauce or green chutney.

Egg Masala (Anda Masala)

2007-05-31T20:16:00.001+05:30

Yesterday, as I told you, the great combo for Green Peas Fried Rice is Egg Masala gravy. Really taste is awesome and I can assure you that this is the best combo, not only for green peas fried rice, any other types of fried rices like...Egg Fried Rice or Mixed Vegetable Fried rice etc., and also for any kind of biryani rice dishes or chapathis or naans or great hot steamed white rice. Here is my recipe:

Egg Masala Gravy:
Prep : 20mts
Cooking time: 30mts
Serves : 4
Cuisine : Indian

Ingredients:
4 Boiled Eggs (Keep the 4 slits around each egg length wise, fry them till light golden color and keep aside)
4 tbsp oil
1 onion (Cut into 6 pieces)
4 tbsp dry coconut powder
2 tsp ginger pieces
2 medium size tomatoes (cut each into 6 pieces)
2 green chillies
2 Elachi
5 garlic pods
a pinch of hing
1 tsp red chilli powder
1 tsp whole garam masala powder
salt as per taste

Method:
1. Heat 1/2 tsp oil, add onion pieces, fry till light golden color and keep aside, let it cool completely.

2. In the same kadai, add dry coconut powder, fry till light golden color and keep aside, let it cool completely.

3. Next add 1/2 tsp oil, add tomato pieces, crushed ginger, green chillies, elachi and garlic pods, fry till tomatoes completely soft texture, turn off the heat, let it cool completely.

4. Take all the above fried ingredients into blender, make into smooth paste.

5. Heat remaining oil, add hing powder, add above ground paste, fry till oil separates.

6. Add red chilli powder, garam masala and 1/2 cup water, mix, cook for few seconds, add roasted eggs, covered, stirring, cook till gravy comes to desired thickness.

7. Turn off the heat and serve hot with any kind of fried rice dishes or also with chapathis or white rice or any kind of biryani dishes.

Green Peas Fried Rice (Chinese Style)

2007-05-30T18:04:00.000+05:30

Thanks for participating in my guess game..... The rice dish is, "Green Peas Fried Rice" and the combo dish is yummy "Egg Masala". This Egg Masala dish is the best combo for the same rice dish.Tomorrow I will post the Egg Masala Recipe. Till that wait and see... :). Thanks for your kind words through comments. Here is my recipe:

Green Peas Fried Rice:
Prep: 45mts
Cooking time: 15-20mts
Serves : 4
Cuisine : Chinese

Ingredients:
4 cups Cooked Basmati Rice
1 cup green peas (fresh or frozen)
3 tbsp oil
1 tsp jeera
2 cloves
2" dalchini
2 elachi
2 finely chopped green chillies (optional)
1 tbsp black pepper powder or pepper corns
2 chopped big onions
1 tsp Ajinamoto
Salt as per taste

Method:
1. Add the salt to the cooked basmati rice and keep aside.

2. Heat oil, add jeera, saute for few seconds on low heat. Add cloves, elachi and dalchini, saute for few more seconds.

3. Add onions and green chillies, fry till transparent on medium heat.

4. Add green peas and black pepper powder, fry for 5 minutes on low flame.

5. Add above salted basmati rice and ajinamoto, mix gently, covered, cook on low heat till rice becomes desired hot. Turn off the heat.

6. Serve hot with any North Indian Curries or Raita.

Guess and Trial.....?

2007-05-29T20:24:00.001+05:30

This Sunday, I prepared these 2 dishes. Taste is awesome and looks delicious too. One is Rice dish and the remaining is the best combo for the same. I learned these two dishes also from my North Indian friend, Kirti. I think, now you got a clue.....both are North Indian Dishes. Results announced by tomorrow....lets wait and see.....till that guess...guess....guess....guess....Thanks in advance.

Carrot Fry

2007-05-28T19:33:00.000+05:30

This is one more easy and healthy recipe. Here is my recipe:

Carrot Fry:
Prep : 10mts
Cooking time: 15mts
Serves : 3
Cuisine : Andhra

Ingredients:
3 carrots (wash and cut into small cube sized pieces and boil them for 5 minutes)
2 tbsp oil
1 tsp chana dal
1 tsp urid dal
1/2 tsp jeera
1/2 tsp mustards
1 chopped onion
few curry leaves
3 green chillies (slit them length wise)
a pinch of turmeric powder
salt as per taste

Method:
1. Boil the carrot pieces for 5 minutes and keep aside.

2. Heat oil, add chana dal and urid dal, fry for few seconds, add jeera and mustards, let them pop, add green chillies, curry leaves and onions, fry till transparent.

3. Add turmeric powder and boiled carrot pieces, mix, covered, stirring, cook for 5 minutes.

4. Add salt, mix, covered, cook for another 5 minutes. Turn off the heat and serve as a side dish with rice.

Note: Add ginger and garlic chopped juliens for better taste.

Plain Spinach Fry (Palakoora Vepudu)

2007-05-26T21:42:00.000+05:30

This is also very simple to prepare, nutritious and healthy recipe. Normally I will give more preference to green leaves in our daily food. I like and love to eat. Here is my recipe:

Spinach Fry:
Prep: 5mts
Cooking time: 10mts
Cuisine : Andhra
Serves : 2

Ingredients:
2 bunches fresh chopped spinach (wash before chopping)
2 tbsp oil
1/2 tsp jeera
1/2 tsp mustards
few curry leaves (optional)
1 finely chopped green chilli
1 chopped big onion
a pinch of turmeric powder
1 tsp red chilli powder
2 tbsp dal powder (Dal Powder Process)
salt as per taste

Method:
1. Heat oil, add jeera and mustards, let them pop, add curry leaves, green chillies and chopped onions, fry till transparent.

2. Add turmeric powder, red chilli powder, dal powder and salt, fry for few seconds.

3. Finally add washed and chopped spinach, mix, uncovered, cook for 5 minutes or until curry comes to dry content. Turn off the heat and serve hot with rice or chapatis.

Note: 1. While adding spinach, cook uncovered, because the more water will form in the curry.

2. Do not overcook the spinach, otherwise nutritious content will be decrease.

Dal Powder & Cabbage Fry (With Dal Powder)

2007-05-25T20:50:00.000+05:30

Normally I used to do cabbage fry with onions and green chillies as plain and some times with moong dal,"Cabbage Moongdal Fry". Once my friend Tanuja told me about this recipe. i tried her variation, hmmm....its yummy and wonderful taste. Normally when we prepare a fry dish, will use it as a side dish and will prepare one more curry or sambar like..., but this recipe is a fry but need not to prepare any other curry etc., . Because when we use this dal powder, we can mix with rice as a curry. In preparation, this is fry type, but in use this is curry type. Just give a try, then let you know. This powder, I prepared and store in a air tight container. We can use this powder in any other fry like Bhendi fry, palak fry and also you can use as combo for Idlis. Thanks Tanu. First I will give the details of dal powder.

Dal Powder:
Prep: 3mts
Cuisine: Andhra

Ingredients:
1 cup chutney dal(putnala pappu)
1/2 cup coriander seeds (dhania)
3 dry red chillies
1 tsp salt

Method:
1. Take all the above ingredients into a blender, make a smooth powder.

2. Store in a air tight container and use for any vegetable fry.

Cabbage Fry:
Prep : 10mts
Cooking time: 15mts
Cuisine : Andhra

Ingredients:
1 shredded medium size cabbage
3 tbsp oil
1 tsp jeera
1 tsp mustards
few curry leaves
4 green chillies (slit them length wise)
1 tsp ginger juliens
1 tsp garlic juliens
1 chopped big onion
a pinch of turmeric powder
2 tbsp dal powder (above)
salt as per taste
Fresh shredded coconut for garnish (optional)

Method:
1. Heat oil, add jeera and mustards, let them pop, add ginger and garlic juliens, saute for few seconds.

2. Add curry leaves, green chillies and chopped onions, fry till transparent.

3. Add turmeric powder, mix, add shredded cabbage, mix, covered, stirring, cook for 5 minutes.

4. Add above dal powder and salt, mix, covered, cook for more 5 minutes. Adjust salt and turn off the heat. Garnish with fresh shredded coconut.

Note: Be careful about adding salt in the curry, because salt is already added in dal powder.

Bottlegourd Fry (With Milk)

2007-05-25T20:10:00.000+05:30

Today i am posting 2 simple and quick recipes, which are "Bottlegourd Fry" and "Cabbage Fry". Both are very nutritious and also healthy recipes. Here is one of my recipes:

Ananpakaya Vepudu:
Prep : 10mts
Cooking time: 15mts
Cuisine : Andhra

Ingredients:
1 medium sized bottlegourd (Cut into medium cube sized pieces)
2 tbsp oil
1/2 tsp jeera
1/2 tsp mustards
few curry leaves
1 chopped big onion
3-4 green chillies (slit them into length wise)
1 tsp ginger juliens
1 tsp garlic juliens
a pinch of turmeric powder
5 tbsp milk (low fat)
salt as per taste
fresh finely chopped coriander leaves for garnish

Method:
1. Heat oil, add jeera and mustards, let them pop, add ginger and garlic juliens, fry for 5 seconds.

2. Add green chillies, curry leaves and chopped onions, fry till transparent.

3. Add turmeric powder, saute for few seconds, add bottlegourd pieces, mix, covered, stirring, cook for 10 minutes.

4. Add milk and salt, mix gently, covered, stirring, cook for another 5 minutes.

5. Adjust salt and garnish with chopped coriander leaves and turn off the heat.

6. It goes well with rice and chapathis.

Note: I would like to cook bottlegourd pieces as half boiled. If you want you can cook bottlegourd till tender.

Tasty Veg Puffs

2007-05-24T21:21:00.000+05:30

Yesterday, as I told, today i am posting tasty and yummy home made vegetarian puffs. Its easy to make. I learned some tips and making process of puffs from my friend, Sujatha and as well as my dear sister-in-law, Chandana. With help of little oil, we can prepare these puffs. I used ready made puff pastry sheets. For the stuffing, i used Potato Peas Fry. Here is my recipe:

Veg Puffs:
Prep time: 50mts (with 1 sheet, I prepared 10 puffs)
Cooking time: 35mts
serves : 3 (I calculated as each 3.... :))

Ingredients:
1 readymade puff pastry sheet
3 tbsp all purpose flour or maida
any veg fry curry for filling
3 tbsp oil

Method:
1. Take a puff pastry sheet from freezer and allow it to come to room temperature. It will take minimum 40minutes.

2. After that dust some all purpose flour down and put that sheet and roll it out to the maximum as thin as possible.

3. and then cut it in to some rectangles and stuff with 1 spoon of veg curry in each and apply water in the all corners and press and put in the conventional oven on 350 degrees F for 30 minutes.

4. Otherwise you can check whether its done with the color, light golden color. Yummy and delicious veg puffs will be ready to serve.

Note: Replace veg curry with shreded chicken masala for chicken puffs or replace with boiled egg masala (cut each boiled egg length wise into 2 pieces) for egg puffs.

Potato- Green Peas Fry

2007-05-23T20:33:00.001+05:30

Yesterday I prepared Veg Puffs, for that I prepared aloo green peas fry as stuff. Not only for stuff, as usual for our lunch also. Its wonderful taste and also looks delicious. Tomorrow i will post veg puff process along with photos. Wait for that yummy veg puffs..........Here is my Aloo Green Peas fry recipe.

Potato-Green Peas Fry:
Prep : 10mts
Cooking time: 15mts
Serves : 2 (and also for veg puffs stuffing)
Cuisine : Andhra

Ingredeints:
3 boiled and pealed potatoes (cut into cube sized pieces)
1/2 cup green peas (frozen or fresh)
2 tbsp oil
1/2 tsp jeera
1/2 tsp mustards
1 chopped onion
1 finely chopped green chilli
few curry leaves
a pinch of turmeric powder
1 tsp ginger garlic paste
1 tsp red chilli powder
1 tsp coriander powder
salt as per taste
chopped coriander leaves for garnish

Method:
1. Heat oil, once heat, add jeera and mustards, let them pop, add chopped onions, curry leaves and finely chopped green chilli, fry till transparent on medium flame.

2. Reduce heat to low, Add turmeric powder and ginger garlic paste, fry for 5 seconds.

3. Add potato pieces and green peas, mix, covered, cook for 5 minutes on low flame.

4. Add red chilli powder, coriander powder and salt, mix gently, covered, cook for more 5-6 minutes. Adjust salt and turn off the heat and garnish with fresh finely chopped coriander leaves.

5. Use this curry as stuffing for veg puffs or yummy samosas and also for masala dosa. Also you can serve this fry as side dish with hot steamed rice.

Bittergourd - Tomato Curry (Kakarakaya Tomato Koora)

2007-05-22T23:14:00.000+05:30

This bittergourd tomato curry is my favorite dish. I love this combo very much. This is very healthy and low calorie recipe, mainly for diabetic patients. I used to prepare fry and stuffed verities with bittergourd. Here is my recipe:

Kakarakaya Tomato Koora:
Prep : 30mts
Cooking time: 45mts
Cuisine : Andhra

Ingredients:
4 tender bittergourds (cut each into 4 pieces, soak them in salt water for 1hr,
drain and cut them length wise, keep aside)
3 tbsp oil
1 chopped big onion (cut length wise as bittergourd pieces)
a pinch of turmeric powder
2 medium sized chopped tomatoes
1.5 tsp red chilli powder
salt as per taste

Method:
1. Heat oil in thick bottom vessel, add chopped bittergourd pieces, covered, stirring, fry till light golden color(it may take minimum 20mts) on low flame.

2. Add chopped onions, fry till light golden color on low flame.

3. Add turmeric powder and tomatoes, mix, covered, cook for 5 minutes, add red chilli powder and salt, mix, covered, cook till tomatoes smashed and completely dry. Turn off the heat.

4. It goes very well with hot steamed rice.

Note: 1. Take care about to cook till dry content, then only we can use this curry for more than 7 days (after 1 day, keep in freezer).

Spinach Dal (Palakura Pappu)

2007-05-21T04:28:00.001+05:30

Taste wise or health wise also. I love green leaves very much. Here i am getting mostly spinach. I can prepare so many variety dishes like fry, chutney etc. Among that this is well known and a favorite dish for all Indians. This is very easy and healthy recipe. Here is my recipe:

Spinach Dal:
Prep & Cooking time: 20mts
Serves : 2
Cuisine : Andhra

Ingredients:
1 cup toordal (Kandipappu)
a pinch of turmeric powder
1 chopped tomato (cut into 6 pieces)
2 cups chopped spinach (wash and chopp)
5 garlic pods (crushed)
1 tsp red chilli powder
salt as per taste

For Talimpu/Tadka/Popu:
2 tbsp oil
1 tsp jeera
1 tsp mustards
a pinch of hing
few curry leaves

Method:
1. Wash toordal twice, add all the remaining ingredients, cook on pressure for 10 mts or till 2 wissitles.

2. After air releases, put the tadka with talimpu ingredients, mix to above cooked toordal, mix gently.

3. Serve hot with rice or chapatis.

Crispy Onion Spinach Fritters ( Ulli Pakodi with Palak Leaves)

2007-05-19T19:14:00.000+05:30

Best and suitable evening snacks are onion fritters. In my variation, i didn't use even single drop of water to mix the besan with onions and other stuff. This helps mostly to avoid oil. While doing any snacks (mainly oily food items), i will take care, about how to skip oil(mostly). For that i will use some tips. Here is my recipe.

Ulli Pakodi with Spinach:
Prep time: 5mts
Cooking time: 10mts
Serves : 3
Cuisine : Andhra

Ingredients:
3 chopped onions (cut length wise)
1 cup besan (approx)
1 tsp ginger juliens
1 tsp garlic juliens
3 finely chopped green chillies
2 tbsp finely chopped curry leaves
4 tbsp finely chopped coriander leaves (optional)
1/2 cup finely chopped spinach (wash and chopp finely)(optional)
salt as per taste

Method:
1. Except besan, mix all above ingredients in a bowl with your fingers completely, then add one by one spoon of besan to above mixture.

2. You can observe that there will be little quantity of water content, which comes out from chopped onions, green chillies, salt, washed spinach, garlic, ginger juliens and coriander leaves.

3. Mix sufficient besan to above ingredients, spread very thin layers on hot oil and fry till light golden color. Remove and serve with tomato sauce.

4. Yummy crispy onion spinach fritters are ready to serve.

Note: 1. If you want soft pakodi, just add little water to above mixture.

2. You can use other green leaves instead of spinach.

Mung Bean Sprouts Koorma - II

2007-05-18T20:21:00.000+05:30

Previously posted one type of Mung Beans Sprouts koorma-1. Today I am posting one more variation of same sprouts. Here I changed masala ingredients and also skip some vegetables. This is also very healthy, nutritious and low calorie recipe. But taste is delicious. Here is my recipe:

Mung Bean Sprouts Koorma - II
Prep time: 2 days (for preparation of sprouts)
Cooking time: 20mts
serves : 4
Cuisine : Andhra

Ingredients:
1 cup Whole Green Mung Bean sprouts
2 tsp oil
1 tsp jeera
1 tsp mustards
1 Chopped onion
few curry leaves
1 Aloo (cut into cube sized pieces)
1 carrot (cut into small cube sized pieces)
1 tsp red chilli powder
a pinch of turmeric powder
1 tsp ginger garlic paste
1 tsp coriander powder
1 tsp whole garam masala powder
salt as per taste
chopped coriander leaves for garnish

To make ground paste :
1 tsp Jeera (roasted)
10 cashewnuts (soak them for 15mts in 3 tbsp milk)
2 green chillies
2 tomatoes (cut each into 4 pieces)

Method:
1. For preparation of sprouts, wash the whole mung beans 2 times, soak them in plenty of water for 8 hours, later drain them and pour into a clean thin cloth, tie it properly and kept in a closed wardrobe for a night. Next day you can see fresh, organic and healthy mung bean sprouts.

2. First prepare the coarse paste of roasted jeera, soaked cashewnuts, green chillies and tomatoes, keep aside.

3. Heat oil in a pressure pan, once oil heat, add jeera and mustards, let them pop on low flame. Add chopped onions and curry leaves, fry them till brown color.

4. Now add turmeric, ginger garlic paste, red chilli powder and coriander powder mix, roast it for 3 seconds, add aloo, carrot cubes and mung bean sprouts, mix gently, covered, cook for 5 minutes on medium flame.

5. Next add the ground paste, salt and 1 cup water, mix gently, cook them covered for about 15 minutes, until vegetables and mung beans are slightly tender. At this stage, turn the heat into low, add whole garam masala, mix, cook them covered for more 15 minutes or until the curry thickens. Adjust the salt, garnish with fresh coriander leaves.

6. It goes very well with rice or chapatis.

Black Eye Peas Curry (Curry with Bobbarlu/Alasandalu/ Karamani/Lobia)

2007-05-17T17:42:00.000+05:30

Today i am posting very nutritious, healthy and low calorie recipe called "Black Eye Peas Curry". One more name is "white kidney beans". I learned this recipe from one of my dearest friends, kamila. Taste is awesome. Here is my recipe:

Black Eye Peas Curry:
Prep : Soak overnight
Cooking Time : 25mts
Cuisine : Indian

Ingredients:
1 cup black eye peas (soak overnight)
3 tbsp oil
1 tsp jeera
1 tsp mustards
1 chopped big onion
few curry leaves
1/2 tsp turmeric powder
1 tbsp ginger garlic paste
2 medium chopped tomatoes
1.5 tsp red chilli powder
salt as per taste
1 tsp coriander powder
1.5 cup water
chopped coriander leaves for garnish

Method:
1. Wash and soak the black eye peas overnight. Drain and keep aside.

2. Heat oil in a thick bottom vessel, once heat, add jeera and mustards, let them pop, add chopped onions and curry leaves, fry till transparent on medium heat.

3. Add turmeric and ginger garlic paste, fry for 3 minutes, black eye peas, mix, covered, cook for 5 minutes on low heat.

4. Add chopped tomatoes, mix gently, covered, cook for more 5 minutes. Add red chilli powder, coriander powder, 1.5 cup of water and salt, combine, stirring, cook for more 15 minutes or till gravy becomes thicken.

5. Garnish with fresh chopped coriander leaves, turn off the heat. It goes very well with rice and chapatis.

Note: 1. Finally if you want you can add 2 tsp tamarind juice for little sour taste, this is optional.

2. Skip the ginger, add crushed garlic pods and methi powder (optional).

3. Along with black eye peas, you can add some other vegetables like...Aloo, Drumsticks, Raw Bananas and Boiled Eggs also. They add more delicious and yummy taste to the gravy.

Green Peas Pulav with Cucumber Raita

2007-05-15T19:27:00.000+05:30

Today i am posting two more simple, quick and easy dishes called "Green Peas Pulav" and "Cucumber Raita". I learned this rice dish from my North Indian friend, keerti. Really this recipe is very easy and taste is awesome. I prepared Cucumber Raita and Aloo Masala Gravy as combo for this rice dish. Fantastic and delicious combo. Here is my Green Peas pulav recipe:

Green Peas Pulav:

Prep : 5mts
Cooking time : 30mts(For Rice)
Serves : 3
Cuisine : North Indian

Ingredients:

2 cup basmati rice (washed and soak for 30mts)
2 tbsp oil (I used 1 tbsp ghee and 1 tbsp oil)
1 tsp jeera
2 Elachi
2 lavangi
2" piece dalchini
3 bay leaves
10 cashewnuts
1 cup green peas
salt as per taste
3 cups water

Method:
1. Heat oil, once heat, add jeera, roast for few seconds on low heat, add cashewnuts, lavangi, elachi, dalchini and bay leaves, saute for few more seconds.

2. Add soaked basmati rice (only rice), combine well, fry for 5 minutes on low flame.

3. Add green peas, mix gently, fry for more 3 minutes.

4. Add water and salt, mix, covered, cook till rice completely done.

5. Serve hot with any gravy kind of recipes and curd (raita).

Note: I prepared this rice dish in Electric Rice Cooker....its easy right? :-)

Cucumber Raita:

Prep time: 10mts
Serves : 3
Cuisine : North Indian

Ingredients:

2 cups fresh curd (add 1/2 cup of water and beat well)
few chopped coriander leaves
2 finely chopped green chillies
1 finely chopped cucumber (pealed and cut)
salt as per taste
1 small finely chopped onion

Method:
1. Mix all the above ingredients with beaten curd, adjust the salt.

2. Cucumber raita is ready to serve with Green Peas Pulav.

Note: If you want you can add 1/2 finely chopped tomato also.

Potato - Peas Koorma (Aloo Masala Gravy)

2007-05-14T20:09:00.000+05:30

This is one of my favorite vegetarian dishes, which is absolutely suitable for vegetable pulav, or any other kind of rice dishes. For this dish, i prepared a kind of masala powder, which includes indian spices and some other stuff. This is main ingredient for this gravy. If this powder is ready, its very easy preparation of gravy, that takes only 15 minutes. Here is my reicpe:

Potato Peas Masala Gravy:
Prep time : 8 mts
Cooking time : 15 mts
Serves : 4
Cuisine : Andhra

Ingredients for Masala Powder :

1 tbsp chanadal
1 tbsp urid dal
1 tbsp coriander seeds
2 dry red chillies
1 tsp jeera
1 elachi
1 clove
1" dalichini
1 tsp salt

Method :

1. Roast all above ingredients except salt with help of 1/2 tsp oil, let them cool.

2. Take all the roasted ingredients into small mixy cup, add salt, make a fine smooth powder. store in a air tight container.

For gravy:

3 boiled potatoes ( peal them and cut into medium size pieces)
1/2 cup green peas
2 tomatoes
2 tbsp oil
1 tsp jeera
1 tsp mustards
1 big chopped onion
few curry leaves
4 green chillies (slit them length wise)
1 tsp turmeric powder
1 tbsp ginger garlic paste
salt as per taste
4 tbsp masala powder (above)
fresh chopped coriander leaves for garnish

Method:

1. Cut all the ingredients, boiled potatoes, tomatoes and onions and keep aside.

2. Heat oil, add jeera and mustards, let them pop, add onions, curry leaves and green chillies, fry till onions become slightly reddish on medium heat.

3. Add turmeric powder and ginger garlic paste, mix, saute few more seconds, add chopped tomatoes, mix, covered, cook for 5 minutes on low heat.

4. Add potato pieces and green peas, mix gently, covered, cook for 5 minutes on low heat.

5. Add ground masala powder and 1.5 cup of water, add salt (careful about salt, because already salt content is there in masala powder), mix, covered, bring to a boil on hight heat.

6. Now reduce to low heat, stirring, covered, cook till gravy comes to thick. Adjust the salt and garnish with fresh chopped coriander leaves, turn off the heat.

7. Serve hot with vegetable pulav or any other kind of rice dishes. Even it goes well with white rice and chapathi also.

Note: You can replace aloo with brinjals or green peas or drum sticks.

Happy Mother's Day

2007-05-14T05:30:00.000+05:30

Today is very great day....My dear mom, Love you so much......

HAPPY MOTHER'S DAY

to all dear fellow bloggers and viewers.

Have a nice day and enjoy...... Keep Visiting....Thanks

Egg Bread Bajji

2007-05-12T20:02:00.000+05:30

Today i am posting simple, quick and very easy snack recipe called "Egg Bread Bajji". Simple ingredients and very simple process. Here is my recipe:

Egg Bread Bajji:
Prep & Cooking Time : 10 mts
Serves : 3
Cuisine : Andhra

Ingredients:

2 Eggs
4 Bread Slices (Prefer normal or milk bread)
1/2 tsp red chilli powder
salt as per taste
a pinch of garam masala (optional)

Method:

1. Break the eggs into a bowl, add red chilli powder and salt, beat well and keep aside.

2. Cut each bread slice into 4 triangle pieces (or desired shape), keep aside.

3. Keep a frying pan on high flame, once heat reduce to medium.

4. Pour 1 tsp oil on frying pan, spread it properly. Now dip each bread slice in egg mixture, place it on pan, roast two sides.

5. Yummy Egg Bread Bajji is ready to serve. Serve with tomato sauce.

Note: 1. If you want you can fry the dipped bread slices in oil till golden colour. But i will prefer pan style only, because we can avoid oil, right ?........:-)

Vankaaya-Tomato Curry (Brinjal-Tomato Curry)

2007-05-11T16:16:00.000+05:30

My family, all are brinjal lovers. I think not only my family, most of the Indians may like Brinjals. I can prepare brinjals in so many variations, like curry, pickle, fry, stuffed, spicy brinjal curry etc., Among all the variations, this recipe is very simple , quick and easy to make within 15 minutes. It will be very tasty, when it will be hot. Really its a mouthwatering recipe. Here is my recipe:

Brinjal-Tomato Curry:
Prep & Cooking time : 15 mts
Serves : 3
Cuisine : Andhra

Ingredients:

6 purple brinjals (round or lengthy)
2 tbsp oil
1/2 tsp jeera
1/2 tsp mustards
1 chopped big onion
few curry leaves
4 green chillies (slit them length wise)
1/2 tsp turmeric powder
1 tsp ginger garlic paste
2 chopped medium sized tomatoes
salt as per taste
fresh chopped coriander leaves for garnish

Method:

1. Cut each brinjal length wise and keep in salted cool water.

2. Chopp the onions and tomatoes, keep aside.

3. Heat oil, add jeera and mustards, let them pop, add chopped onions, curry leaves and green chillies, fry them till onions become slightly reddish on medium flame.

4. Add turmeric powder and ginger garlic paste, fry for few seconds, add brinjal pieces, mix gently, covered, cook for 3 minutes on low heat.

5. Add chopped tomatoes, mix, covered, cook for more 5 minutes, remove the lid, add salt, mix gently, uncovered, cook until gravy becomes thick.

6. Turn off the heat, garnish with fresh chopped coriander leaves.

7. Serve hot with white rice.

Note: 1. Don't stir too much of brinjal pieces, otherwise they may broken into small pieces or sometimes smash.

2. Don't over cook the brinjal pieces, it may loose its natural taste.

3. Use tender brinjals for better taste.

4. Before starting curry, chopp onions, tomatoes and brinjal pieces, because brinjal pieces cooks within 3 minutes.

Cauliflower-Tomato Curry

2007-05-10T16:07:00.000+05:30

Cauliflower, such a nutritious and very healthy vegetable. Its cool-season vegetable. Before using of cauliflower for any variation, pluck the florets, keep in salted warm water for 10 minutes, which will remove the natural bitterness, drain them and keep aside. Now you can use these florets for any type of variations like curry, dry items or pickles etc... I use to prepare these cauliflower in 3 or 4 variations. One of these Cauliflower-Tomato curry will be looks beautiful and taste will be hmmmm.... :-). This contains low calories and very healthy food also. Here is my recipe:

Ingredients:

1 medium sized cauliflower (washed in salted warm water)
1 tbsp oil or butter
2 tbsp oil
1/2 tsp jeera
1/2 tsp mustards
1 chopped onion
few curry leaves
1/2 tsp turmeric powder
1 tsp ginger garlic paste
2 chopped big tomatoes
1 tsp red chilli powder
1 tsp coriander powder
1/2 tsp cumin powder (Jeera powder)
1/2 tsp whole garam masala powder
salt as per taste
chopped coriander leaves for garnish

Method:

1. Heat 1 tbsp oil or butter, add the washed florets, stir fry for 5 minutes continuously on medium flame, remove and keep aside.

2. In the same vessel, heat oil, add jeera and mustards, let them pop, add chopped onions and curry leaves, fry till slightly reddish.

3. Add turmeric powder and ginger garlic paste, fry for few seconds, add all powders and salt except garam masala powder, mix, fry for few more seconds.

4. Add the chopped tomatoes, cook till oil separates from the edges of the vessel.

5. Add fried cauliflower florets, mix gently, covered, cook for 5 minutes on low heat. Add garam masala powder, mix gently, covered, cook for 5 minutes on low heat.

6. Garnish with chopped coriander leaves and turn off the heat, once cauliflower florets become completely tender.

7. It goes well with rice and chapatis.

Mixed Veg Pakoras (Mixed Vegetable Fritters)

2007-05-09T16:42:00.000+05:30

When i prepared vegetable manchuria, i got an idea of preparing mixed vegetable fritters. Next day i prepared same, but really taste is awesome. Here is my recipe:

Ingredients :

1/2 cup chopped Carrots (cut them into desired shape)
1/2 cup chopped cabbage (cut them into desired shape)
3 tbsp chopped beans (cut them into desired shape)
1/2 cup chopped fresh coriander leaves
few curry leaves
2 tsp chopped garlic
2 tsp chopped ginger
1/2 cup chopped capsicums (cut them into desired shape)
1 cup besan powder (Shanagapindi or chanadal powder)
4 finely chopped green chillies
2 tbsp rice flour
salt as per taste

Method :

1. Mix all the above ingredients with help of small quantity of water, adjust the salt and keep aside for 15 minutes.

2. Now make small balls or desired shape, deep fry in oil till become brown colour.
Now mixed veg pakoras are ready to serve.

Note : 1. Adjust the green chillies according to your spice level.

2. Use little quantity of water for crispy pakoras.

3. This is first time of preparation of veg pakoras. For that i chopped all vegetables into small cube sized pieces, after that i got an idea that we can cut the vegetables into thin length wise pieces. Then they will be like crispy ulli pakoras or crispy onion fritters. If anybody is trying, then my suggestion is to cut the vegetables into thin length wise pieces.

Coconut Chicken Masala

2007-05-07T20:22:00.000+05:30

I prepared Sailu's Coconut Chicken Masala curry as the combo of my own rice recipe Carrot Peas Pulav. Really wonderful combo of these two. We enjoyed a lot. Thanks Sailu. Here is my recipe :

Ingredients :

2 lb Chicken (Cut into medium sized pieces)
2 tbsp oil
1 big onion chopped
1 tbsp ginger garlic paste
1 tbsp coriander powder
1/2 tsp turmeric powder
4 green chillies (Slit them length wise)
2 tbsp curd
1 tbsp whole garam masala powder
chopped coriander leaves for garnish
Salt as per taste

To make paste:

1 big onion
3 green chillies
4 tbsp fresh grated coconut
1/4 cup fresh coriander leaves
12 cashewnuts (soaked in 3 tbsp milk for 15 minutes)

Method:

1. Make a fine paste of above ingredients (To make paste ingredients) and keep aside.

2. Marinate the chicken pieces in coriander powder, turmeric powder, ginger garlic paste, curd and 2 slit green chillies for 30 minutes.

3. Heat oil in thick bottom wide vessel, add remaining 2 green chillies and chopped onions, fry till onions become lightly reddish.

4. Add the marinated chicken pieces, mix, cook on high heat for 5 minutes.

5. Reduce to medium heat, add the ground paste and salt, mix well(If required, add 1/4 cup of water). Let the chicken cook in this paste completely, then add whole garam masala powder, cook for more 5 minutes or till oil separates from the edges of vessel.

6. Adjust the salt and garnish with fresh coriander leaves.

7. Serve with chapati or biryani or pulav and also with white rice.

Note: 1. Be careful about quantity of fresh coconut powder, because if you use more, finally curry taste will be sweet.

2. Compare to Sailu's ingredients, here i avoided mint leaves and added curd (according to my family taste).

3. Adjust the green chillies level according to your spice level.