Tuesday, December 29, 2009

Pesarattu Pulusu / Stew

Here i am with a different recipe, half the recipe was same as doing Pesarattu in my previous post Upma Pesarattu and the remaining follows here , anyhow for convinience i am posting the whole procedure again ...

What We Need  :

Green Gram - 1 cup
Green chillies - 2 no
inger - 1 inch size
Onions - 2no
Red Chillie powder - 2 spn
Turmeric powder - a pinch
Tamarind Pulp - 1cup can be changed of your taste
Oil / Ghee - 2spn
Cilantro -handfull of leaves
Curry leaves - 1 sprig
Salt to your taste

How To Do :


  • Soak green gram over night or for 5 hrs.
  • Grind it with green chillies and ginger using water.
  • Keep a pan heat 1spn oil/ghee make a thick pesarattu on a small flame until the color changes. This  may take 5-10 minutes time depends on the flame.
  • Toss it and let it fry on the other side also. Make a thick pesarattu for the stew.

    Here comes the procedure for pulusu

    • In a pan heat 2spn of oil fry green chillies of 2 no , length wise chopped onions , curry leaves until onions are golden brown color.
    • Now add red chillie powder, turmeric powder, salt and fry 1 more minute.
    • Now add tamarind pulp with 1cup of water and let it boil until oil seperates.
    • In the meanwhile cut your pesarattu into your desired pieces or as shown in the picture.

    • One you feel that the stew is done add these pesarattu pieces to the stew and let it boil for one more minute and keep it a side until the pieces absorb all the stew into it.
    • Add cilantro  to it.

      Here is your Pesarattu Stew/Pulusu that really tastes good with white rice......

      Monday, December 28, 2009

      Chemadumpala Vepudu / Colocasia / Arbi Fry

      What We Need :

      Chemadumpalu
      Cumin seeds - 1/2 spn
      Jeera - 1/2 spn
      Red chillie powder to your taste
      Curry leaves

      Salt to your taste

      How To Do :

      • Clean boil and chop chemadumpalu.
      • In a pan heat 3spn of oil add mustard seeds ones they splutter add jeera, curry leaves and chopped chemadumpalu.
      • After 5 min add salt, red chillie powder and fry until they turn golden brown color.

      Here is my chemadumpala fry , a very easy and simple dish....

      Saturday, December 26, 2009

      Bread Bajji

      What We Need :

      Bread slices
      Chickpea flour / Gram flour - 1cup
      Dhaniya powder -1spn
      Vanta Soda - 1/2 a pinch

      Oil for deep frying
      Salt to your taste

      How To Do :

      • Prepare the batter in a bowl mix chickpea / gram flour , dhaniya powder, vanta soda and salt with water.Batter should not be too thick and not too loose.
      • Half the bread slice or cut the bread into pieces of your desired size.
      • In a pan heat oil for deep frying.
      • Dip the bread slices in the chickpea flour batter and deep fry in the oil.

      Here is my bread bajji serve hot with any ketch up ...........
      Sending this to Arundhati at Served with Love event ..........

      Wednesday, December 23, 2009

      Prawns with Spring Onions

      Here i am with a different combination........

      What We Need :

      Prawns - 1/2 kg
      Spring Onions - 2bunches
      Onions - 2no medium size
      Green chillies - 4no
      Red chillie powder - 1spn
      Turmeric powder - a pinch
      Ginger Garlic Paste - 1spn

      Salt to your taste

      How To Do :

      • Heat a pan  add cleaned and washed prawns on a slow flame with a lid on top of it until the water comes out the prawns or ones they are dry and keep it a side.
      • Heat 3spn of oil and fry chopped onions, green chillies until they turn golden brown , noe add ginger garlic paste and fry till the raw smell goes away.
      • Add chopped spring onions and fry for 5min.
      • Now add dried prawns , red chillie powder, turmeric powder and enough salt fry for a minute and add enough water to cook.

      Here is my Prawns with spring onions curry serve hot with white rice ............

      Tuesday, December 22, 2009

      Gobi Manchurian Dry

      What We Need :

      Phool Gobi - 1 no medium size
      All Purpose flour - 2cups
      Rice flour - 1cup
      Corn flour - 3/4 cup
      Ginger - 2inch piece
      Garlic - a few cloves can change as per your taste
      Green chillies - 4no can change as per your taste
      Spring onions - 1no can change as per your taste
      Tomato sauce , Chillie sauce , Soya sauce
      Coriander leaves - handfull
      Oil for deep frying

      Salt to your taste

      How To Do :

      • Mix all purpose flour, rice flour, corn flour with enough salt and water as batter and keep it a side.
      • Deep fry gobi florets and keep a side.
      • Now dip these florets in the batter and again deep fry .
      • In a tawa heat 1tsp of oil fry finely chopped ginger, garlic, spring onions, green chillies ones they are transculent add soya saouce, chllie sauce, tomato sauce now add deep fried gobi florets and toss well for 1min.

      Here is my Gobi Manchurian dry item with a lemon on top of it ......

      Sending this recipe to Tea time snack by EC

      Thursday, December 10, 2009

      Chicken Gravy Curry

      What We Need :

      Chicken - 1/2 kg
      Onions - 4no medium size
      Green chillies - 3no
      Ginger Garlic Paste - 2tsp
      Red chillie powder - 2tsp
      turmeric powder - 1/4 tsp
      tomato - 2no medium size
      Kus kus - 2 tsp
      Jeera - 1tsp
      Garam Masala Powder - 1tsp


      Salt to your taste

      How To Do :

      • Chop 2 onions and 2 more onions to paste and keep a side.
      • Sligtly fry kus kus and grind it with jeera and keep a side.
      • Make tomato puree and keep a side.
      • In a pan heat oil fry chopped onions, green chillies until light brownish color, add onion paste, ginger garlic paste and fry until oil seperates.
      • Add washed chicken and let it cook with a lid on top of it until water seperates from the chicken.
      • Now add red chillie powder, turmeric powder, kus kus and jeera powder, salt let it fry for 2min and add tomoto puree.
      • If needed add some more water to cook.
      • Just 3min befor turn off the heat add garam masala powder.
      • Finally give a touch with cilantro/ coriander leaves,



       
      Here is my chicken gravy curry......... 


      Sending this to " EFM - PARATHAS AND GRAVIES RECIPES". by Srilekha at Me and My Kitchen......

      Ven Pongal / Hot Pongal

      Here i am with a tamilnadu special variety pongal ......

      What We Need :

      Rice - 1 cup
      Split green gram / Moong dal - 1/2 cup
      Pepper powder - 1tsp
      Jeera - 1tsp
      Ginger - 1 1/2 inch length
      Cashew Nuts or any dry fruits of your desired taste - handfull
      Water - 6cups
      Ghee - 2tsp

      Salt to your taste

      How To Do :

      • Soak rice and dal for 1/2 an hour seperately.
      • In a pan add water , rice , dal , salt , pepper powder and let it cook.
      • Ones rice is cooked slightly smash the rice with dal spatula(pappu gutti) 
      • In another pan heat ghee fry jeera, very finely chopped ginger, cashew nuts (or broken cashew)
      • Add this to rice and keep on low flame for 2min and switch off the heat.

       Here is my ven pongal / hot pongal in tamilnadu style .....

      Sending this  recipe to Variety Rice Recipes  by Srilekha at Me and My Kitchen........

      Vegetable Pulav

      WILL POST THE RECIPE SOON


      What We Need :

      Long grain rice / Basmati Rice - 2cups

      Chicken Curry

      What We Need :

      Chicken - 1/2 kg
      Onions - 4no of medium size
      Green Chiliies - 3 no
      Red Chilli Powder - 2 tsp
      Turmeric Powder -  pinch
      Ginger Garlic Paste - 2tsp
      Chicken Masala Powder - 2tsp
      Oil - 5tsp

      Salt to your taste

      How To Do :

      • Heat a pan add washed chicken and let it cook with lid on top until the water evaporates from chicken and keep it a side.
      • In the same pan heat oil fry chopped onions , green chillies until onions are golden brown.
      • Now add half boiled chicken , ginger garlic paste, red chillie powder, turmeric powder, salt and fry for 2min or until the raw smell goes away.
      • Add enough water and let it cook with lid on top.
      • Just 3min before you off the heat add chicken masala powder.
       

      Here is my chicken curry its not too dry and not too wet ....

      Tuesday, December 8, 2009

      Boondi Raitha

      What We Need :

      Curd - 1 cup thick curd
      Onions - 1no of medium size
      Green Chillies - 1no
      Boondi - 2 cup

      Salt to your taste

      How To Do :

      • Finely chop onions and green chillies.
      • For 1 cup curd add 1/2 cup water and mix well.
      • Add chopped onion,green chillies,salt to this curd and mix well.
      • Last add boondi to this.

      Here is my boondi raitha can be tastes with any rice item ........

      Methi Pulav

      What We Need :

      Methi - 2 bunch
      Rice - 1 cup
      Coconut Milk - 1 cup
      Water - 1 cup
      Cardomom - 2 no
      Cloves - 4 no
      Cinnamom - 1inch
      Green Chillies - 5 no can be changed to your taste as we dont add red chillie powder
      Carrot - 1no small size
      Potato - 1no small size
      Cashew Nuts - optional

      Salt to your taste.

      How To Do :

      • Seperate methi leaves from the bunch clean and keep a side.
      • Soak rice for 20 min.
      • Chop carrot , potato and green chillies to length wise.
      • In a pan heat oil add cloves, cinnamom, cardomom fry for 1min add green chillies, cashew nuts fry after that add chopped potato , carrot and fry until they are soft now add methi leaves fry for 2min or they become soft.
      • Now add 1 cup cocnut milk , 1 cup water, soaked rice and enough salt.
      • Cook until done or you can transfer this to electric cooker and cook until it shows warm.

      Here is my Methi Pulav can taste it as it is or with any raitha .......

       
      Sending this  recipe to Variety Rice Recipes  by Srilekha at Me and My Kitchen........

      Thursday, December 3, 2009

      Suji Tikka

      Here i am with a snack item made with suji upma, Upma is asusal as i have posted earlier in my Upma Pesarattu , anyhow i will again tell you that ........

      Upma

      What We Need :

      Suji - 1cup
      Onion - 1 no
      Green Chillies - 2no
      Mustartd Seeds - 1/2 spn
      Jeera - 1/2 spn
      Coriander leaves

      Salt to your taste

      How To Do :


      • In a tawa heat 1spn oil add mustard seeds ones they splutter add jeera , finely chopped green chillies , onions, curry leaves.
      • Add 2 cups of water and let them boil by adding salt.
      • Now add suji to the boiling water by continously stirring water with spatula, ones you add the suji stop stirring it and let it cook until water evaporates.
      Suji Tikka

      What We Need :

      Upma
      Potatoes - 2 no
      Onions - 2 no

      Ginger Garlic Paste - 1 tsp
      Red chilli powder - 1/2 tsp
      Salt - enough for potatoes

      How To Do :

      • Boil peel and smash potatoes.
      • Add smashed potatoe, chopped onion, ginger garlic paste, salt, redchillie powder to suji upma and mix well as a dough.
      • Now make it to your desired shape.
      • Fry these on a pan with butter or just with a few drops of oil / ghee let them.
      • Fry the tikka on both sides till golden brown.

       Here is my suji tikka with sauce on top of it ..........

      Sending this recipe to Tea time snack by EC
      Sending this to Arundhati at Served with Love event ..........

      Coriander Seeds Stew / Dhaniya Pulusu

      What We Need :

      Coriander seeds - 1 cup
      Jeera - 2 tsp
      Mustard seeds - 1 tsp
      Garlic - 20 cloves (5cloves for masala , 15 cloves for stew)
      Red chillies - 6no
      Curry leaves - handfull
      Onions - 4no medium size
      Green Chillies - 2no
      Methi seeds - 1 tsp
      Tamarind pulp - 1 cup
      Turmeric powder - 1pinch

      Salt to your taste

      How to Do :

      • Fry coriander seeds, jeera, mustard seeds, garlic cloves, red chillies and grind it.
      • Add chopped onions to this powder and grind it again.
      • In a tawa heat 2tsp oil and add methi seeds, green chillies,remaining garlic cloves, curry leaves whole garam masala paste let it fry until oil seperates.
      • Now add tamarind pulp, turmeric powder, salt and enough water(1 cup)
      • Ones it done add coriander leaves.

       Here is my dhaniya pulusu , you can taste this with any food item like plain rice, mixed rice, roti, idly, dosa tastes really good.......

        Wednesday, December 2, 2009

        Vrat ka Chawal

        Here i am with a Punjabi dish used to prepare when they are on fullday fasting

        What We Need :

        Potatoes - 3no medium sized
        Rice - 2 cups
        Dalchina - 2inch piece
        Elaichi - 3 no
        Lavanga - 4 no
        Rock Salt - a pinch
        Mustard seeds - 1spn
        Jeera - 1 spn
        Ghee - 2spn

        Salt to your taste

        How To Do :

        • Wash the rice and keep a side to soak.
        • In a pan heat ghee and add mustard seeds ones they splutter add jeera, dalchina, elaichi, lavanga.
        • Now add peeled and chopped potatoes and fry for 5 min.
        • Add washed rice and fry for 1min add enough water, salt to this and let it cook.

         Here is my vrat ka chawal , can taste this with any kurma or just with any raitha .......


        Sending this  recipe to Variety Rice Recipes  by Srilekha at Me and My Kitchen........

        Friday, November 27, 2009

        Mango Fruit Salad

        What We Need :

        Riped Mangoes - 1no
        Sugar - 1cup can be changed to your taste
        Grapes
        Sapota
        Apple
        Banana
        Pineapple
        Pomagranate seeds

        These fruits can of your choice not as it is.....

        How To Do :

        • Chop all the fruits of your desired size.
        • Peel the outer layer of mango and make the puree with sugar.
        • Add mango puree to chopped fruits and toss well.

         Here is my mango fruit salad , here you find no difference to normal fruit salad except that i have added mango puree to this..........

        Saturday, November 21, 2009

        Egg Pulusu

        What We Need :

        Boiled Eggs - 4no
        Onions - 4no of medium size chopped length wise
        Green chillies - 3no splitted length wise
        Tamarind pulp - 1cup
        Red chilli powder - 1spn
        Turmeric powder - 1/2pinch

        Salt to your taste

        How To Do :

        • In a pan heat 2spns of oil, add turmeric powder fry boiled eggs and keep a side.
        • In the same pan fry chopped green chillies, onions until they become transculent.
        • Add red chillie powder and fry for 2min and add tamarind pulp and 2cups of water also to reduce consistency of tamarind pulp.
        • Now add salt and fried boiled eggs let it boil for 10min more with lid on.
         Here is my Egg pulusu , a nice combination with rice.....

        Sunday, November 15, 2009

        Amaranth / Thotakura Rice

        What We Need :

        Rice - 1 cup
        Amaranth - 2bunchs
        Green Chillies - 2no
        Ginger Garlic Paste - 1spn
        Red Chillies - 2no
        Mustard seeds - 1spn
        Jeera - 1spn
        Garlic cloves - 10 no
        Cardomom - 2n0
        Cloves - 3no
        Cinamon - 1inch

        Salt to your taste

        How To Do :

        • Cook Rice with 2drops of oil cardomo, cloves, cinamon and enough salt .
        • Seperate amaranth leaves and clean them. Make it a paste with green chillies using a little water.
        • In a frying pan heat 2spn of oil add mustard seeds ones they splutter add jeera, redchillies ginger garlic paste, amaranth paste and a little salt enough for the paste.
        • Fry until oil seperates from the paste. This takes a little more time if you feel that bottom of the pan sticks add a little oil.
        • Ones oil seperates from the paste add cooked rice and toss it well .

         Here is my Amaranth Rice, this is the one usually prepares for diet control of women after their delivery if you are not preparing this on a diet control then you can replace garlic cloves with cashew nuts.........


        Sending this  recipe to Variety Rice Recipes  by Srilekha at Me and My Kitchen........

        Tuesday, November 10, 2009

        Peas / Mutter Masala

        What We Need :

        Peas / Mutter - 3cups
        Onion - 3no medium sized
        Tomato - 1no Medium Sized
        Ginger Garlic Paste - 1spn
        Cashew Nuts - handful of yours, if you are on diet control you can reduce, if you are preparing this for children you can add more
        kus kus - 2spn
        Cardomom - 2no
        Cinamom - medium sized
        Cloves - 3no
        Red Chilli Powder - 2spn or as per to your taste

        Salt for your taste

        How To Do :

        • Boil peas , even directly on in a pressure cooker for 2 vissils.
        • Grind all the other ingrdients except a onion like others are onion, tomato, ginger garlic paste, kus kus, cardomom, cinamom, cloves, red chillie powder and salt grind with water.
        • In a pan fry chopped onion, coriander leaves and add masala until oil leaves.
        • Now add boiled peas and let it cook for 5-10 min.

         Here is my Peas / Mutter Masala curry........
        Sending this to " EFM - PARATHAS AND GRAVIES RECIPES". by Srilekha at Me and My Kitchen......

        Dum Bendi

        What We Need :

        Bendi / Okra - 20 in no of medium sized
        Curd - 1 cup
        Ginger Garlic Paste - 2spn
        Red Chilli Powder - 1spn
        Jeera Powder - 1spn
        Dhaniya Powder - 1 spn
        Onion - 2no of medium sized
        Kus kus - 2spn
        Garam Masala Powder - 1spn
        Turmeric Powder - 1/4 spn

        Salt of your taste

        How To Do :

        • Slit the medium sized bendi to centre excluding its tip and top, make sure that they are good and deep fry in oil and keep them a side.
        • Make paste of kus kus, either you can boil or soak for sometime and make the paste.
        • Chop the onions length wise and fry them until they are brownish color.
        • In a bowl add curd, ginger garlic paste, red chilli powder, jeera powder, dhaniya powder, kuskus paste, fried onions, garam masala powder, turmeric powder, salt mix all these in a bowl and keep it a side.
        • In a pan heat oil add a little garam masala powder for nice aroma and a little red chilli powder for nice color.
        • Add the masala that we have prepared and let it boil and add fried bendi and let it cook for 8 min.


         So here is my Dum Bendi , can be tasted with any food like white rice, rotis, pulka everything as i tasted dis for lunch with white rice and also for dinner with pulkas..........

        Monday, November 2, 2009

        Badam Carrot Halwa

        Here i am with badam carrot halwa, which i made this for Udyapana

        What We Need :

        Carrot - 3 cups of grated carrot
        Sugar - 3 cups
        Badam - hand full
        Ghee - 3 spns

        How To Do :

        • Heat pan and add ghee now fry carrot for a few minutes until they become soft.
        • Add sugar to this mixture and stir well until sugar melts.
        • Finely grate or crush badam and add to the above mixture.
        • Let it cook until sugar syrup is evaporated.

         So here is my Badam Carrot Halwa made for Udyapana , even you can add some dry fruits to it for a rich taste , dry fruit like cashew , kissmiss(dry grapes) , chopped badam and so......

        Sunday, October 4, 2009

        Drumstick Amaranth curry

        Here is another curry with a new combination, i have tried this from a TV show ......

        What We Need :

        Amaranth / Thotakura - 2 bunches
        Drumsticks - 1 no large size
        Ginger Garlic paste - 1 spn
        Cashew - handfull
        Red chillie powder - 1 spn
        Dhaniya powder - 1 spn
        Tamarind juice - 1/4 cup
        Curry leaves
        Cilantro

        salt to your taste

        How To Do :

        • Wash amaranth and make it into paste.
        • In a pan heat oil add curry leaves , ginger garlic paste and fry until the raw smell goes away.
        • Add amaranth paste until water disappears and oil leaves the pan.
        • Now add drumsticks , cashew , salt, red chillie powder , dhaniya powder and fry for 2min.
        • Now add tamarind juice, cilantro and let it cook until curry is done.

         Here is a new combination amaranth and drumsticks with cashew , tastes good with white rice......

        Brinjal Mango Curry

        I am with a different combination of brinjal and mango , even its a different combination a must try combination for all, let me tell you how tried it....

        What We Need :

        Brinjal - 1/2 kg
        Mango - 1 no peeled
        Onions - 2 no
        Green chillies - 2 no
        Red Chillie powder - 1 spn
        Turmeric powder - 1 pinch
        Jeera Powder - 1 spn
        Mustard Seeds - 1/2 spn
        Jeera - 1/2 spn
        Coriander leaves

        Salt to your taste

        How To Do :

        • Chop brinjal and mango to lenght wise.
        • In a pan heat oil add mustard seeds ones they splutter add jeera , chopped green chillies, chopped onions, coriander leaves.
        • Now add brinjal pieces , salt, red chillie powder , turmeric powder and let it fry until brinjal is soft.
        • Add mango pieces to it and fry it for 1 min and add enough water, let it cook with lid on.
        • Just 2min before you turn off the heat add jeera powder to it.

         Here is my brinjal mango combination curry , it tastes really good with white rice , you can also try this with rotis....

        Saturday, October 3, 2009

        Bambino Halwa

        What We Need :

        Bambino - 1 1/2 cup
        Sugar - 1 cup
        Elaichi powder - 1/2 spn
        Dry fruits anything like cashew nuts, badam, dry grapes
        Water - 2 cups

        How To Do :

        • Fry bambino for 3min.
        • In a tawa boil water add fried bambino and let it cook to 3/4 done , then add sugar and let cook completely.
        • Even water remians switch off the heat and sprinkle elaichi powder and dry fruits.



         Here is my Bambino halwa made on the occassion of  Udyapana....

        Thursday, October 1, 2009

        Vegetable Rice

        What We Need :

        Rice - 2cups
        Onions - 2 no of medium size
        Potato - 2 no of medium size
        Carrot - 2 no of medium size
        Mutter - hand full
        Tomato - 2 no of medium size
        Oil / Ghee - 2 spn
        Green Chillies - 4 no

        Ginger Garlic Paste - 2 spn
        Mustard Seeds - 2 spn
        Cloves - 4 no
        Elachi - 2 no
        Cardomom - 1 no of medium size
        Vegetables i have specified here can be changed of your desired taste.

        Salt to your taste

        How To Do :

        • Clean the rce and soak it for 20 min
        • In a tawa heat oil fry add mustard seeds, ones they splutter add cloves, cardomom, elaichi laet them be on heat for a few seconds and add green chillies, onions, mutter , potato, carrot pieces. When they are half fried add tomato pieces and fry.
        • Ones all the vegetables are fried add ginger garlic paste, fry until the raw smell goes away.
        • Add 4 cups of water, salt.
        • Now drain water from rice, ones the water boiled add rice and let it cook.

         Here is my vegetable rice, you can use vegetables of your availability tooo.......

        Wednesday, September 30, 2009

        Ravva Kesari

        What We Need :

        Ravva / Suji - 1 cup
        Water - 2cups
        Sugar - 1 cup you can change this to your taste
        Elaichi Powder - 1/2 spn
        Cashews , Dry grapes, Badam

        How To Do :

        • On a low flame fry ravva / suji for 5min and off the heat.
        • Mix this ravva / suji with sugar .
        • When the water boils pour this fried ravva and sugar into boiling water by continously stirring with a spatula.
        • Ones ravva / suji cooked  switch off the heat even water remains in it add elaichi powder .
        • Now add fried cashews, dry grapes and badam. These dry fruits are optional you can change these to your taste.

         Here is my Ravva Kesari .........

        Idly

        A very simple and easy Breakfast...

        What We Need :

        Urad dal - 1 cup
        Idly Ravva - 2cups

        Salt to taste

        How To Do :

        • Soak urad dal and idly ravva for 4/5 hrs.
        • Grind urad dal by adding salt and enough water.
        • Mix idly ravva to this grinded paste.I prefer to mix this with your hand so that the batter ferments well.
        • Keep it a side for atleast 6hrs or overnight for fermentation.
        • Now pour the batter into idly plates, cook them on vapour for 8-10 min

         Here is my Idly with Onion chutney........


        Sending this recipe for FIRST COOKED FOOD EVENT --AUG'09 by Shama.....
        My first cooking experiment was Idly , when i first stepped into my married life no one was there to help me or guide me how to manage in the kitchen i just used to call my mother and ask her how to do this and that and soooo ... and my cooking goes through my mobile. On the first day i tried Idly as its a very simple breakfast due to my lack of interest in cooking my Idlies are really really hard to eat, ofcourse later on came to know the wrong steps i have taken , the thing i have to remember on that day is my dear hubby eaten those hard idlies without hurting me ....... now every time i made these idlies we used to remember the first day of making those hard idlies......

        Friday, September 25, 2009

        Upma Pesarattu

        Pesarattu
         
        What We Need :

        Green Gram - 1 cup
        Green chillies - 2 no
        Ginger - 1 inch size
        Onions - 2no
        Red Chillie powder - 2 spn
        Jeera - 12 spn
        Oil / Ghee - 2spn
        Cilantro / Coriander leaves

        Salt to your taste

        How To Do :
        • Soak green gram over night or for 5 hrs.
        • Grind it with green chillies and ginger using water.
        • Keep a pan heat 1spn oil/ghee make the pesarattu and sprinkle red chillie powder, jeera, finely chopped onions and chopped cilantro over it, make it on a small flame until the color changes. This  may take 5-10 minutes time depends on the flame.
        • Toss it and let it fry on the other side also.

        Upma


        What We Need :

        Suji - 1cup
        Onion - 1 no
        Green Chillies - 2no
        Mustartd Seeds - 1/2 spn
        Jeera - 1/2 spn
        Coriander leaves

        Salt to your taste

        How To Do :

        • In a tawa heat 1spn oil add mustard seeds ones they splutter add jeera , finely chopped green chillies , onions, curry leaves.
        • Add 2 cups of water and let them boil by adding salt.
        • Now add suji to the boiling water by continously stirring water with spatula, ones you add the suji stop stirring it and let it cook until water evaporates.
        here is my Upma Pesarattu with avakaya one of the great combinations.........

        Sending this recipe for Spice Your Life blog on its first anniversary celebrations as Kid's Delight .....

        Wednesday, September 23, 2009

        Tomato Rice

        What We Need :

        Rice - 1 cup
        Tomato - 4 no
        Green Chillies - 2 no
        Jeera - 1/2 spn
        Mustard Seeds - 1/2 spn
        Curry Leaves
        Red Chillie Powder - 1/2 spn
        Garam Masala Powder - 1 spn
        Turmeric Powder - 1 pinch

        Salt to your taste

        How To Do :

        • Cook rice and keep it a side.
        • In a pan heat oil, add mustard seeds ones they splutter add jeera, finely chopped green chillies, curry leaves, chopped tomato and let them fry.
        • Now add rice and sprinkle salt, red chillie powder, turmeric powder, garam masala powder and toss it well.


        Here is my tomato rice , you can have it as it is or otherwise with any sauce .......

        Tuesday, September 22, 2009

        Palak Dal / Pappu Palakura

        What We Need :

        Palak - 1bunch
        Toor Dal - 1 cup
        Green Chillies - 2no
        Red chillies - 2 no
        Onion - 1no small size
        Split black gram dal - 1/2 spn
        Mustard seeds - 1/2 spn
        Jeera - 1/2 spn
        Turmeric powder - 1/4 spn

        Salt to taste

        How To Do :

        • For 1 cup of toor dal add 2cups of water, chopped and cleaned palak leaves, green chillies cut into length wise, chopped oinion.
        • cook all the above in pressure cooker.
        • Now do the popu, ones the mustard seeds splutter add splitted red chillies splitted black gram dal, jeera, turmeric powder , curry leaves, cilantro.
        • Finally add salt of your taste.

        Here is my palak dal mixed rice with chips........
        Sending this to Arundhati at Served with Love event ..........

        Paala Atukulu/ Doodh Poha / Beaten Rice with Milk

        Here i am with a easy snack item that childrens will love to have them , and also for parents too as its very easy to serve for children after coming back from schools and offices.......

        What We Need :

        Poha
        Milk
        Sugar

        How To Do :

        • Boil milk and add sugar to it, mix well.
        • Now add poha/ atukulu to this milk .


        Here is my paala atukulu / beaten rice with milk / Doodh poha waht ever you call it as........


         Sending this recipe for Spice Your Life blog on its first anniversary celebrations as Kid's Delight .....

        Saturday, September 19, 2009

        Onion Dosa

        Here i am with onion dosa , same as Plain Dosa with extra onions to the recipe but still let me tell you completely.....

        What We Need :

        Urad dal - 1 cup
        Rice - 2 cups
        Onions - finely chopped
        Water to grind

        salt to your taste

        How To Do :

        • Soak urad dal and rice for 5hrs or overnight.
        • Grind them with water and salt as a fine paste.
        • Keep the batter a side for 7/8 hrs by closing it with a lid. Mix the batter with hand so that it ferments well.
        • If yours is a non-stick pan then make it of your desired shape, usually dosa goea with round or oval shape. Now sprinkle finely chopped onions on top of it and toss the dosa.
        • If yours is a normal pan then go through this procedure, cut 1 onion into half and rub the pan with half sliced onion now pour the batter sprinkle finely chopped onions on top of it and make a dosa by pouring 1 spn oil around the dosa and toss it.


        So here is my Onion dosa with tomato chutney.......

        My commentator(hubby) always asks me to do onion dosa with oil only as its tastes good rather than oil less dosa , so try it that may be yours choice also :) ..........

        Friday, September 18, 2009

        Daddojanam

        What We Need :

        Rice - 1 cup
        Curd - 2 cups
        oil - 2 spn
        Red Chillies - 2 no
        Green Chillies - 2 no
        Split black gram - 1spn
        Split chana dal - 1 spn
        Mustard seeds - 1 spn
        Jeera - 1/2 spn
        Curry leaves
        Cilantro

        Salt to your taste

        How To Do :

        • Cook rice and add curd, salt and keep a side by closing it with a lid.
        • Heat oil in a pan and fry mustard seeds, ones they splutter add split chana dal, split black gram, jeera, red chillies , green chillies, curry leaves and at last finely chopped cilantro.
        • Add this fried popu to the curd rice and immediately close with lid. so that the flavour of the popu will touch each every grain. After 2 min mix it with a spatula.


        Here is my Daddojanam , you can have hot hot daddojanam as some people will like it to have cold.........

        Saturday, September 12, 2009

        Chana Masala

        What We Need :

        Chana - 1cup
        Onion - 1no
        Green Chillies - 2no
        Cloves - 3no
        Cardamom - 1no medium size
        Chole Masala - 1spn
        Potatoe - 1no medium size (optional)
        Ginger garlic paste - 1spn
        Red chillie powder - 1spn

        Salt to your taste

        How To Do :

        • Soak chana over night or 6hrs and cook them in pressure cooker, so that your cooking time will be saved.
        • Cook the potatoe , peel the outer layer and smash it.
        • Chop onions and green chillies.
        • In a pan heat oil fry cloves, cardamom now add green chillies , chopped onion ones they are transculent add cooked chana and let it fry for 2min and add smashed potatoe.
        • Now add ginger garlic paste fry until the raw smell goes away, add red chillie powder, turmeric powder , salt and fry for 1min.
        • Now add water and let it cook with lid on until gravy is done.
        • Add chana masala powder just 5min before you turn off the heat.


        Here is my Chana masala , can have it with Bathura , Puri, Chapathi, Pulka......

        Friday, September 11, 2009

        Lemon Rice

        What We Need :

        Rice - 1cup
        Lemon - 2no of large size or as per your taste
        Oil - 3spn
        Red Chillies - 2 no
        Green Chillies - 2no
        Split Black Gram - 1spn
        Split Chana Dal - 1 spn
        Ground Nuts - handfull
        Mustard Seeds - 1/2 spn
        Turmeric Powder - 1/2 spn
        Cury Leaves
        Cilantro

        Salt to your taste

        How to Do :

        • Cook rice and keep it a side.
        • In a pan heat oil and do the popu with mustard seeds, red chilles, green chillies, ground nuts, split balck gram, split chana dal ones they fry add turmeric powder, curry leaves and cilantro.
        • Add rice to this popu and add lemon juice, salt. Mix it well with spatula.


        Here is my Lemon Rice , you can have it as it is and can also have this with curd/yogurt .......

        Tuesday, September 8, 2009

        Mint Mango Juice

        What we Need :

        Riped Mango - 1
        Mint leaves - 5

        Sugar to your taste

        How To Do :

        Mix all the above and blend them to soft drink. Top up with mint leaves.



        A very simple juice.......

        Friday, August 14, 2009

        Plain Dosa

        Here i am with Dosa now.........

        What We Need :

        Urad Dal - 1 cup
        Rice - 2 cups
        Water to grind

        Salt to your taste

        How To Do :

        • Saok Urad dal and rice for 5hrs or overnight.
        • Grind them with water and salt as a fine paste.
        • Keep the batter a side for 7/8 hrs by closing it with a lid. Mix the batter with hand so that it ferments well.
        • If yours is a non-stick pan then make it of your desired shape, usually Dosa goes with a round or oval shape.
        • If yours is a normal pan then go through this procedure, cut 1 onion into half and rub the pan with half sliced onion now pour the batter and make a dosa by pouring 1 spn oil around the dosa and toss it.



        Here i have my Plain Dosa with Groundnut chutney, Papaya cubes, Aloo Bendi curry. You might be thinking what is this combination of Aloo Bendi, papaya cubes and chutney. As i have prepared this Dosa for dinner , aloo bendi for lunch and coming to papaya cubes ....... hmmmmm my hubby asks for fruits in dinner compulsary so thats the reason i have created a different combination like this , even though this combination has a great taste too.......

        Tip : While soaking urad dal and rice you can also add 1spn methi seeds / fistful of poha OR while grinding you can add a fistful of cooked rice OR 2/3 ice cubes while doing the dosa......

        Thursday, August 13, 2009

        Bagara Baingan

        What We Need :

        Brinjals - 6 no
        GroundNuts - 1/2 cup
        Seesame Seeds - 1/2 cup
        Cashew Nuts - 6 no (optional)
        Green Chillies - 3 no
        Onion - 1 no large size
        Red Chillie Powder - 1 spoon
        Turmeric Powder - 1 pinch

        Salt to your taste

        How To Do :

        • Fry Groundnuts and seesame seeds seperately, grind these with cashewnuts and make it a paste.
        • Cut the brinjals into '+' sign excepting its crown.
        • Deep fry these in oil and keep a side.
        • In a pan with 2spn oil fry chopped onions and green chillies until onions are translucent.
        • Add the prepared paste and let it cook by adding salt, turmeric powder, red chillie powder until oil seperates.
        • Now add deep fries brinjals to this gravy and let it cook for 5 minutes with lid on.


        Here you go with Bagara Baingan, tastes good with white rice.

        Carrot Apple Juice

        What We Need :

        Carrot - 4 no
        Apple - 1 no
        Oranges - 1 no
        Milk - 1 cup
        Sugar - 1/2 cup(As per to your taste)

        How To Do :

        • Peel the orange, take out the seeds grind and filter.
        • Peel the carrots and chop.
        • Chop the apple and take out the seeds.
        • Add above 3 with milk, sugar and grind.


        Here is my Carrot Apple Juice with crushed badam on top of it........

        Carrot Chutney

        What we need:

        Carrots - 2 no(normal size)
        Groundnuts - 1/4 cup
        Green Chillies - 3no
        Tamarind - lemon size (small one)
        Oil - 1 spn
        For popu - Mustard seeds, Jeera, Split black gram, Curry leaves, Red chillies(3no)

        Salt to your taste.

        How to do :

        • Peel and chop carrot
        • Heat 1/2 spn oil add jeera, green chillies, groundnuts, sliced carrots pieces and fry.
        • Add tamarind , salt to the above fried items and grind with water.
        • Now do the popu in the remaining 1/2 spn of oil.

        Here is my carrot chutney, you can have this with any tiffins like Idly, Dosas, Attu, Pullattu, rotti and so on...........