Monday, December 13, 2010

Gongura Chicken

Here i am with a chicken item with gongura flavour can also be called as Chicken in Sorrel leaves ........

What We Need:

Chicken - 1/2kg
Sorrel Leaves - 3bunches, can be varied according to your taste
Green Chillies - 3no
Onion - 2no of medium size
Ginger Garlic Paste - 1-2spn
Red Chillie Powder - 1spn
Chicken Masala Powder - 1spn

Salt to your taste

How To Do:

  • Wash sorrel leaves cook in pressure cook with green chillies for 2 or 3 whistles. Wait until the pressure goes away, make it to paste with a laddle and keep aside.
  • Wash chicken and keep aside.
  • In a pan heat 2spn of oil fry chopped onions until they turn golden brown color add chicken and let it cook unitl it becomes soft, add ginger garlic paste, red chille powder, salt and fry for 2min now add Sorrel leaves paste to this and let it cook for another 5min.

 Here is my Gongura Chicken, serve hot with white rice........

Tuesday, November 30, 2010

Bittergourd Fry

Here i am with bitter gourd variety can also be called as Kakarakaya Karam Vepudu.....

What We Need:

BitterGourd - 5no
Red Chillie Powder - 3spn
Garlic Pods - 20no
Salt - 3spn
Mustard seeds - 1/2spn
Jeera - 1/2spn
Urad dal - 2spn
Chana dal - 2spn
Curry Leaves - 5springs
Oil for deep frying

How to Do:

  • Slightly peel the bittergourd outer layer with knife, make it to half and slightly slit on one side and peep salt along the bittergourd and keep it a side for half-an-hour. 
  • After half-an-hour take a piece of bitter gourd into hand, using both the palms squeeze the water, by doing like this bitter taste will come out along with salt water. Repeat the same procedure for all the 10pieces.
  • Heat oil for deep frying in a pan and fry these 10pieces until they turn dark brown color on low flame, it takes almost 10-15minutes.
  • Taste the fried bittergourd for salt to be added.
  • Now grind red chillie powder, garlic pods.
  • In a pan heat 3spn of oil add mustard seeds ones they start splutter add jeera, urad dal, channa dal, curry leaves, ones they fry add deep fried bittergourd pieces and grinded red chillies garlic powder and fry for another 5minutes.

Here is my Kakarakaya Karam Fry tasted this as a side dish with sambar rice........
In this you find more Chillie Garlic Powder, you can use this for dippings into Dosa, Idly.......

Thursday, November 11, 2010

BottleGourd in Curd / Anapakaya Majjiga Charu

Here i am with a different combination BottleGourd and Curd also called as Anapakaya Majjiga Charu .......

What We Need:

Bottle Gourd Pieces - 1cup
Curd - 2cups
Onion - 1no small size
Green Chillies - 2no
Dry Red Chillies - 2no
Mustard Seeds - 1/2spn
Jeera - 1/2spn
Methi Seeds - 1spn (optional)
Curry Leaves - a spring
Turmeric Powder - a pinch

Salt to your taste

How To Do:

  • Pressure cook bottlegourd pieces for 2 or 3 vissils or either you can cook it directly. Smash them with a round laddle, no need to make it a paste and keep aside
  • In a bowl for 2cups of curd add 1 or 1 1/2 cups of water and keep aside.
  • In a pan heat 1spn of oil add mustard seeds ones they start splutter add jeera, methi seeds,Curry leaves, split gree chillies, split red chillies, lengthwise chopped onion and fry until onions become transculent add turmeric powder and let it fry for another 1minute.
  • Now add this fried onion and popu to curd bowl and also smashed bottlegourd, season for salt.

Here is my Anapakaya Majjiga Charu serve with hot rice ..........

Sunday, November 7, 2010

Sunnandalu / Urad Dal Laddu

Hai friends i am back after a month break, as i re-entered my careeer life a little busy in managing the things both Office work and my Little gal so not able to look at my blog, I missed all of my blogging friends :( , anyhow from now onwards i will try to be in touch with all of you, atleast hope me so ..........

By the way A Very Happy Diwali To All Of You ...........

Iam with a sweet item which is this Diwali special Sunnundalu also called as Urad Dal Laddu, Minapa Undalu........

 What We Need :

Urad Dal - 3cups
Sugar Powder- 2cups or can be changed to your taste buds
Ghee - 2cups
Split Chana Dal - 1/2cup

How To Do :

  • Fry Urad dal until its color changes to light brown color, even when its fried a very nice aroma will comes.
  • Fry Split Chana Dal until it turns light brown color.
  • Make them to powder in a mixie and sieve for a smooth powder.
  • Now mix Urad dal powder, split chana dal powder and sugar powder in a wide plate/ dish

  • Heat ghee in a pan until ghee gives bubbles now switch off the flame and add this ghee to powder, now make laddu of your desired shape if you are unable to make laddu add some more ghee to this and again try to make laddu.

 Here are my Sunnandalu very very tasty and healthy too ........

Wednesday, September 29, 2010

Chudwa

Here i am with a snack item Chudwa also called as Hot Beaten Rice , Hot Poha, Atukula Mixture ......

What We Need :

Poha - 2cups
Cashew Nuts - 1/2cup
Ground Nuts -1/2 cup
Raisins - 1/4cup(optional)
Beaten Chana Dal(Putnala Pappu) - 1/4cup
Curry leaves - 2/3sprigs
Ghee - 2spn
Oil for deep frying

Salt and Red Chillie Powder to your taste

How To Do :

  • Heat oil and fry poha and keep it on a kichten towel so that excess oil is removed.
  • In another pan heat ghee and fry ground nuts, cashew nuts, raisins, puffed chana dal, curry leaves each and every one separately.

  • In a large pan add all the fried items and enough salt and red chillie powder and mix well.

Here is my Chudwa store in an air tight container can have it for more than 15days ......

Monday, September 27, 2010

Jeera Rice

Here i am with a Rice Item ........

What We Need :

Rice(Basmati) - 2cups
Jeera - 2spn
Green Chillies - 2no
Onion - 1no
Ginger Garlic Paste - 1 1/2 spn
Ghee - 1spn

Salt to your taste

How To Do:

  •  Soak rice for 15-20minutes.
  • Heat ghee in a pan splutter jeera fry chopped green chillies, onions until onions turn golden brown color, fry ginger garlic paste until raw smell goes away.
  • Add enough water, soaked rice and let it cook until done or just transfer this into rice cooker and cook.

 Here is my Jeera rice with Paneer Masala gravy curry  you cans erve this with any gravy curry........

Thursday, September 23, 2010

Capsicum Fry

Here i am with Capsicum variety .........

What We Need :

Capsicum - 10no
Onion - 1no
Carrot - 1no of medium size
Ground Nuts - handful
Curry Leaves - a sprig

Salt to your taste

How To Do :

  • Chop capsicum into 2inch pieces and keep a side.
  • Grate carrot and keep a side.
  • Soak groundnuts for half-an-hour
  • In a pan heat 1spn oil and fry chopped onions until transculent, now add chopped capsicum fry for 2minutes and let it cook with lid on top of it, let it cook until capsicum pieces are soft now add enough salt and let it cook until done.
  • 2minutes before switching off the heat add grated carrot and soaked groundnuts.

 Here is my capsicum fry can be tasted with white rice or a side dish ........

Monday, September 20, 2010

Beetroot Stir Fry with Coconut

Here i am with healthy veggie BeetRoot .......

What We Need :

Beetroot - 4no of medium size
Coconut - 1/2cup grated
Onion - 1no
Ginger Garlic Paste - 1spn (optional)
Urad dal - 1/2spn
Jeera - 1/2spn
Green Chillies - 4no can be changed to your taste
Curry leaves - a spring

Salt to your taste

How To Do :

  • Peel and grate beetroot and coconut seperately and keep a side.
  • In a pan heat a spn oil splutter jeera, curry leaves add urad dal, green chillies and chopped onion fry until onions are transculent. Fry ginger garlic paste also, this is optional.
  • Now add grated beetroot and fry for a 2minute now add enough salt and let it cook with a lid on top of it.
  • Ones it is done add grated coconut and mix well fry for another minute.
 Here is my Beetroot fry with coconut, serve hot with white rice or any roti........

Friday, September 17, 2010

Soya Pakoda

Here i am with a snack item with soya .........

What We Need :

Soya - 1cup
Besan - 1/2cup
Onion - 1no chopped
Cilantro leaves - 1/2bunch chopped
Curry leaves - 2sprigs chopped
Red Chillie Powder - 1/2spn can be hanged to your taste
Ginger Garlic Paste - 1/2spn (optional)
Oil for deep frying

Salt to your taste

How To Do :

  • Boil water add soya chunks and switch off the fire wait until soya doubls it size, clean thoroughly 2 or 3times with cold water and sqieeze the excess water.
  • In a bowl add all the ingredients and mix well if needed add a little water.
  • Keep it a side for 15minutes so that soya absorbs the taste.
  • Heat oil in a wide pan for deep frying and drop the each soya seperately and let it fry unitl it turns golden brown color.
 Serve hot with a few onions or any ketch-up .............

Sending this to Kids Menu Event at home Made Food by Neha ...........

Tuesday, September 14, 2010

Egg Dosa

Here i am with a dosa item with eggs in two versions ........

What We Need :

Dosa batter
Eggs -1no
Red Chillie Powder - 1/2spn
Oil - 1spn

Salt to your taste

How To Do :

Version 1 -
  • Heat a dosa tawa pour a laddle of dosa batter spread as you do it for plain dosa , beat the egg and spread it on the dosa sprinkle salt and red chillie powder.
  •  ones the color changes toss it to other side and let it fry for another 2minutes and serve hot.
Version 2 -

  • Take a bowl beat egg, red chillie powder, salt and beat well.
  • Heat dosa tawa spread a laddle of dosa batter as you do for plain dosa and pour the beaten egg on top of it and spread evenly.
  •  ones the color changes toss it to other side and let it fry for another 2minutes and serve hot.

 Its very tough for my child to give egg as it is, its an easy way to let childrens eat eggs .......

 Sending this to Kids Menu Event at home Made Food by Neha ...........

Wednesday, September 1, 2010

Bittergourd with Besan

I am back after a loong holiday trip with bittergourd variety ......

What We Need :

Bittergourd - 3no
Besan - 1-1/2 cup
Jeera Powder - 1spn
Red chillie powder - 1spn
Lemon - 1slice
Oil for deep frying

Salt to your taste

How To Do :

  • Clean the bittergourd and chop them into round shape and clear the seeds from it as shown below, even if you are interested you can keep them also.
  •  In a big bowl take these pieces add besan and enough salt mix well with enough water dont make it like a batter, besan need to stick to the bittergourd pieces.
  • Heat oil for deep frying and fry the bittergourd pieces seperately until they turn golden brown color.
  • Add lemon juice, red chillie powder, jeera powder and toss the fried bittergourd when they are hot.
 Here is my bittergourd with besan, serve hot with Sambar and white rice .......

Monday, August 2, 2010

Paneer Masala

Here i am with gravy masala curry with Paneer .......

What We Need :

Paneer - 1pack(200gms)
Onion - 3no of medium size
Tomato - 1no of medium size
Cashew Nuts - 8no
Ginger Garlic Paste - 1spn
Green Chillies - 2no
Red Chillie Powder - 1spn
Turmeric Powder - a pinch
Cilantro - 1/2 bunch
Oil - 4spn

Salt to your taste

How To Do :

  • Heat a 2spn oil and fry paneer cubes until they turn golden color and kepe it aside.
  • In the same pan add 1spn oil if needed, fry 2 chopped onions, 1 tomato until they become soft , dont fry them too much.Now grind this by adding cashew nuts by adding a little water.
  • In the same pan heat 1spn oil fry green chillies,saute chopped onion, add the ground paste, red chillie powder, turmeric powder and enough salt and aslo add some water according to the consistency.
  • Let it cook until oil leaves now add fried paneer cubes and let it cook for few minutes.
  • Serve hot with cilantro leaves.

 Here is my Paneer Masala can be tasted with any fried/mixed rice and aslo with any roti ........

Tuesday, July 27, 2010

Simple Carrot Fry

Here i am with a simple and healthy carrot fry......



What We Need :

Carrot - 5no medium size
Green Chillies - 3no
Onion - 1no medium size
Mustard Seeds - 1/2 spn
Jeera - 1/2 spn
Split Urad dal - 1spn
Curry leaves - a sprig

Salt to your taste

How To Do :

  • Peel and remove the tip and tail of carrot and chop them finely keep it aside.
  • In a pan heat 1spn oil add mustard seeds ones they splutter add jeera, split urad dal,curry leaves, chopped  green chillies and onions fry until onions are transculent.
  • Now add finely chopped carrot and let it cook for 5minutes with lid on top of it, now sprinkle salt and let it fry unitl done.

 Here is my simple and healthy carrot fry ........

Aloo Cashew Stew

Here i am with a new combination of stew .........



What We Need :

Aloo - 5no medium size
Cashew - handful / fistful
Coconut Milk - 1/2 cup thick
Coconut Milk - 1cup thin
Ginger - 1inch piece
Garlic cloves - 5no
Green Chillies - 4no medium size, this can be chaged to your taste
Turmeric Powder - a pinch
Cilantro - afew

Salt to your taste

How To Do :

  • Boil and peel the outer layer of aloo and chop them into cubes, keep it a side.
  • In a pan heat 2spn oil fry very finely chopped ginger, garlic and lengthwise chopped green chillies add boiled aloo cubes sprinkle salt, turmeric powder fry for a minute and add thin coconut milk and let it cook for 5minutes.
  • Now add fried cashew nuts and thick coconut milk let it cook for another 2minutes and switch off the heat.
  • Serve hot by adding cilantro leaves on top of it.

 Here is my Aloo Cashew Stew can taste this with white rice or any kind of fried rice ..........

Sunday, July 25, 2010

Vangi Bath

Here i am with a Karnataka Special item with brinjal......



What We Need :

Brinjal - 3no medium size
Rice - 2cups (normla or basmati)
Onion - 1no medium size
Green Chillies - 3no
Jeera - 1spn
Ginger Garlic Paste - 2spn
Cashew Nuts - handful (optional)
Curry leaves - a sprig
Cilantro - 1bunch

For Masala Powder

Ground Nuts - 1cup
Seesaem seeds - 3spn
Dry Red Chillies - 3no
Curry leaves - a sprig
Coconut - 2spn (fresh or dry)
Coriander seeds - 2spn
Split chana dal - 2spn
Garam Masala Powder - 1/2 spn

Salt to your taste

How To Do :

  • Heat 1spn oil in a pan and fry the masala powder ingredients let them cool grind coarsely.
  • If you are using basmati rice soak them for 15-20minutes, cook it by adding enough water and let it cool down.
  • In a pan heat 2spn of oil splutter jeera , green chillies and fry onions until they are transculent add ginger garlic paste and fry until the raw smell goes away, now add diced brinjal pieces to it let it cook until they become soft.
  • Ones brinjals are soft add grinded masala powder and fry for another 2minutes now add cooked rice to this mix evenly and properly.
  • Let it cook for another 2minutes with a lid on top of it so that the rice takes the flavour of masala and brinjal.
  • Garnish with chopped cilantro and fried cashew nuts.

 Serve hot with any raitha or just with thick curd .............



 Sending this to Festive Rice event at Torview .........

Tuesday, July 20, 2010

Chepala Pulusu / Fish Stew

Here i am with a non-veg item Fish ........

What We Need :

Fish - 10pieces
Onion - 2no medium size
Kus kus - 1spn
Cloves - 4no
Cinnamon - 1inch piece
Ginger Garlic Paste - 1spn
Jeera - 1/2spn
Dhaniya - 1/2spn
Red Chillie Powder - 2spn
Green Chillies - 3no
Turmeric Powder - 1/2 spn
Tamarind Pulp - 1cup
Oil - 3spn
Cilantro - 1bunch

Salt to your taste

How To Do :

  • Clean the fish pieces with water thoroughly at last wash them by adding 1/2spn of turmeric powder, 1/2spn of salt and 1spn of curd so that the smell goes away(these ingrdients are not specified in the What We Need list as it is not into the recipe)
  • Now soak the cleaned fish pieces with red chillie powder, salt, turmeric powder for 15minutes.
  • Grind the remaining ingredients other than green chillies, tamarind pulp (onion, kus kus, cloves, Cinnamon, ginger garlic, jeera, dhaniya)
  • In a pan heat 3spn of oil add lengthwise chopped green chillies slightly fry them now add the grind paste and fry until oil leaves the pan add soaked fish pieces and put lid on top of it on alow flame for 5minutes or until the fish pieces changes become soft.
  • Add tamarind pulp to this enough water and salt.
  • Let them cook with lid on top of it on a low flame until it is done.Just a minute before add cilantro leaves.
 Here is my Chepala Pulusu / Fish Stew serve hot with white rice ........

Tuesday, July 13, 2010

Aloo Mutter / Batani Bangala Dumpa

Here i am with a combination curry of aloo and mutter ........

What We Need :

Aloo - 3no medium size
Mutter - 1cup
Onion - 1no medium size
Green Chillies - 3no
Red chillie powder - 1/2spn
Turmeric Powder - a pinch
Ginger Garlic Paste - 1spn
Garam Masala Powder - 1/2spn

Salt to your tast.

How To Do :
  •  Pressure cook aloo and mutter for 2 / 3 whistles and keep a side.
  • In a pan heat 2spn of oil and fry choppes onions, green chillies until onions turn golden brown color now fry ginger garlic paste until the raw smell goes away.
  • Now add cubed aloo pieces and mutter to this fry for a minute add red chillie powder, salt, turmeric powder and fry for another minute now add 1/2 cup of water and let it boil for a few minutes.
  • Just 2minutes before you switch off the heat add garam masala powder and chopped cilantro.
 Here is my Aloo Mutter curry can taste this with any roti and also with white rice or any mixed rice .....
As i dnt find cilantro in my refregerator hadnt added that please dont search for cilantro leaves ;)

Thursday, July 8, 2010

Mango Shrikhand / Aamrakhand

Here i am again with a mango flavour , may be this might be my last mango posting for this year, no more mangoes season :(



What We Need :

Thick Curd / Yogurt - 1cup
Sugar - 1/2cup can be changed to your taste
Mango Pulp - 1cup can be changed to your taste
Cardomom Powder - 1/4spn
Almonds , Pista - 5no each finely chopped

How to Do :

  • Hang curd over night or 6-7hrs this is called as Shrikhand.
  • Mix sugar, Cardomom Powder, finely choped nuts to Shrikhand and refregerate it for an hour or two.
  • Change this to serving bowl and pour mango pulp from top of it and serve cool with some almond and pista pieces.

 Here is my cool cool Mango Shrikhand .......

Sunday, July 4, 2010

Semya Payasam

Here i am with a sweet item ........

What We Need :

Milk - 2cups
Semya / Bambino - 1cup
Sugar - 1 1/2 cup can be changed to your taste
Elaichi powder - 1/2 spn
Cashews, Raisins and Almonds to your choice
Ghee - 1spn optional

How To Do :

  • Fry bambino/semya in a pan until they turn light golden color with ghee(optional) and keep a side. Now fry cashews in the same pan with ghee(optional) and keep a side.
  • Boil milk and add 2cups of water let it come to boil now add fried bambino, when they are half cooked add sugar and let it boil until bambino cooks completly.
  • Now add elaichi powder and dry fruits of your choice and switch off the heat.
 Here is my Semya Payasam prepared this for 9 week Sai Vrat Udyapana .........

 Sending this to  EFM - SWEETS AND SAVORIES FOR DIWALI SERIES  by Srilekha ......

Ivy Gourd / Dondakaya Pachadi

Here i am with a Ivy Gourd item .........

What We Need :

Ivy Gourd - 1/4 kg approximately 20-25 number
Green Chillies - 2no can be changed to your taste
Garlic cloves - 4no
Jeera - 1/2spn
Tamarind - small lemon size or less than that depends on the sour taste
Jaggery - 1/2spn

For Popu

Mustard Seeds - 1/4spn
Jeera - 1/4spn
Urad dal - 1spn
Red Chillies - 2no
Curry Leaves -  a sprig

Salt to taste

How To Do :

  • Clean Ivy gourd remove tip and toe and cut them into 1inch pieces.
  • In a pan heat 1spn oil splutter jeera then add green chillies , garlic cloves and ivy gourd pieces let them cook by keeping a lid on top of it. Let them cook until they turn soft it takes around 8-10 minutes in the meanwhile ones mix with the spatula so that it wont stick to the bottom. 
  • Ones it is cool add tamarind , jaggery and grind it no need to add water for this if its hard to grind add a very little water.
  • Now do the popu, heat 1spn oil splutter mustard seeds, jeera and add urad dal, red chillies, curry leaves.
 Here is my Ivy Gourd / Dondakaya Pachadi tastes good with white rice can also take it with Idly and Dosa items .........

Wednesday, June 23, 2010

Mango Milkshake

Here i am with a milkshake with everyones favourite fruit Mango.....

What We Need :

Mango - 1no
Milk - 1 cup
Sugar - 1/2 cup can be changed to your taste

How To Do :

  • Peel a nd chop the mango by removing the centre seed.
  • Blend all of them together and serve cool
 Here is my cool cool Mango Milkshake .......

Tuesday, June 22, 2010

Corn Pulav

Here i am with a rice item ........

What We Need :

Rice - 2cups (Basmati Rice)
Sweet Corn - 1cup
Onion - 1no medium size
Ghee / Clarified butter - 2spn
Tomato - 1no medium size
Ginger Garlic Paste - 1spn
Cloves - 4no
Dalchina / Cardomom - 1inch
Elaichi - 1no
Cashew - handful / fistful (if u r on a diet u can skip this)
Green Chillies - 2no

Salt to your taste

How To Do :

  • Soak rice for 15-20minutes or as directed on the pack if you are using basmati rice, if its normal rice soak for 20minutes.
  • Grind Cloves, Cardomom, Elaichi, Green Chillies, Tomato, Cashews, Ginger Garlic paste together. No need to add water for this as tomato gives you enough water for grinding dont make this to paste.
  • In a pan heat ghee fry length wise chopped onion until they turn golden brown color now add sweet corn and fry until they are soft now add the grinded paste to this and fry unitl the raw smell goes away.
  • Add enough water, salt and rice and change this to rice cooker and cook until done.

Here is my Corn Pulav can taste this with any raitha or can have it as it is .......
Here i have used sweet corn instead you can use normal corn also but you need to half cook them before adding this to the rice.

 Sending this to Festive Rice event at Torview .........

Monday, June 14, 2010

Aloo Bajji

Here i am with a snack item .....

What We Need :

Aloo - 1no large size
Chickpea flour - 2 cups
Red chillie powder - 1spn can be varied to your taste
Oil for deep frying

Salt to your taste

How To Do :

  • Prepare batter by mixing chickpea flour , salt , red chillie powder with enough water.
  • Peel the potato and cut them into thin slices of your desired size.
  • Dip these potato slices in the batter and deep fey them until they turn golden color.

 Here is my Aloo bajji perfect for a rainy evening .......
You can add a pinch of cooking soda to batter for a fluffy bajji , here i hadnt added bcoz my mom used 2 tell me dat adding cooking soda not only makes fluffy bajji but it requires lots of oil also so to avoid this oil consumption i hadnt added cooking soda as we are on diet ;)

Wednesday, June 9, 2010

Award 2

Dear friends here i got two awards from my new friend and co-blogger Sayali

Sunshine Award 


Circle Of Friends



ThanQ Sayali for these lovely awards .......

Thursday, June 3, 2010

Mint / Pudina Rice

Here i am with a rice item with mint ........



What We Need :

Mint leaves - handful / 1 bunch of leaves
Rice - 2cups Basmati rice or any other rice
Green Chillies - 4no can be varied to your taste
Any vegetable like Peas /Carrot / Aloo / Beans - 1noor handfull of finely chopped pieces
Cardamom - 1 inch piece
Cloves - 4no
Ginger garlic Paste - 1 spn

Salt to your taste

How To Do :

  • Soak rice for 15 - 20 minutes in water.
  •  Seperate mint leaves from the bunch wash and grind with green chillies.
  • In a pan heat oil add cardamom, cloves, Ginger garlic paste fry until raw smell goes away, i have used peas fry until they become soft.
  • Now add mint leaves and green chillie paste to this and fry for 5min.
  • Now add enough water , salt and soaked rice and let it cook until done. (4cups of water for normal rice and 3cups of water for basmati rice or as directed on rice packet)
Serve hot with Aloo kurma or raitha or any gravy curry ........

Tuesday, May 25, 2010

Mango Lassi

Here i am with everyones favourite fruit Mango ......

What We Need :

Mango - 1no
Curd - 2cups
Sugar - 1cup can vary to your taste

How To Do :

  • Peel the mango and take out the seed .
  • Blend all of them together.
 Here is my Mango Lassi serve cool by adding crushed ice cubes to it......

Sending this to ThandaMela by Srivalli ........
And also to Show Me Your Smoothie at DilSe by Divya .......

Sunday, May 23, 2010

Thotakura Pappu / Amarantha Dal

Here i am with healthy green veggie ....

What We Need :

Amaranth - 2 bunches
Toor Dal - 1 cup
Onion - 1no small size
Green Chillies - 2no
Tamarind - small lemon size
Turmeric Powder - a pinch

For tempering
Mustard Seeds - 1/2spn
Jeera - 1/2 spn
Red chillies - 2no

Split Urad dal - 1/2 spn
Curry leaves - a sprig

Salt to your taste

How To Do :

  • Clean and chop the amaranth leaves.
  • Wash toor dal and pressure cook with 2cups of water, chopped amaranth leaves, lengthwise chopped onion, green chillie, tamarind and turmeric powder for 3 whistles.
  • Ones pressure releases add enough salt and do the tempering for the dal , heat 1spn oil in ones the mustard seeds splutter add jeera , red chillies , split urad dal and curry leaves.
 Here is my Thotakura pappu / amaranth dal with white rice and Majiga mirapakayalu ......

Saturday, May 22, 2010

Apple Milkshake

Here i an with a cool cool healthy drink ........



What We Need :

Apple - 1no
Milk - 2cups
Sugar - 1cup can be varied to your taste

How To Do :

  • Wash and peel the Apple outer layer and take out seeds.
  • Blend all of them together and serve by adding a few ice cubes.

Here is my Apple Milkshake ..........
In this you can replace sugar with honey also or can use both of them according to your taste ........ and also it is not compulsory that you need to peel the outer layer of apple even you can make this with layer as my little one wont like to have it with outer layer i have peeled it off , if you are preparing it for yourself you can make it as it is ........

Sending this to ThandaMela by Srivalli ........
And also to Show Me Your Smoothie at DilSe by Divya .......

Friday, May 14, 2010

Cabbage Poriyal

Here i am with a healthy vegetable Cabbage ..........

What We Need :

Cabbage - 1no small size
Red Chillies - 4no
Mustard Seeds - 1/2 spn
Jeera - 1/2 spn
Urad Dal - 1spn
Curry leaves - a sprig

Salt to your taste

How To Do :

  • Chop cabbage and pressure cook for 3 vissils.
  • In a pan heat 2spn oil ones mustard seeds , jeera splutter add curry leaves , split red chillies , urad dal and fry now add cooked cabbage and fry for 2min.
  • Add enough salt to this and fry for another 5min.
 Here is my Cabbage Poriyal can taste with white rice and any rotis .......

Sunday, May 2, 2010

Capsicum Nimma Charu

Here i am with a different combination of rasam / charu ...

What We Need :

Capsicum  - no
Onion  -1no
Tomato - 1no
Red chillies - 2no
Green Chillies - 2no
Garlic Cloves - 3no
Mustard Seeds - 1/2 spn
Jeera - 1/2 spn
Toor Dal - 1/2 cup
Lemon - 1/2 slice

Salt to your taste

How To Do:

  • Cook toor dal and keep a side.
  • In a vessel heat oil splutter mustard seeds , jeera and then add splitted red chillies , green chillies , sautechopped  onions then add capsicum and fry until they become soft.
  • Now add cooked toor dal and add 3 glasses of water , enough salt.
  • When water starts boiling add chopped tomato and let it boil for another 10minutes and switch off the heat.
  • Now add finely chopped cilantro and squeeze lemon juice.

Here is my Capsicum Nimma Charu serve hot with white rice .......
 Sending this to Sidedishes from India @ VeggiePlatter ........