My food recipies

ALLAM PACHADI (Ginger&tamarind chutney for idly/dosa)

2010-04-22T13:22:00.000-07:00

INGREDIENTS:

Ginger-2inch size piece

Tamarind-lemon size

Jaggery/Bellam grated-

Red chilli-12

Curry Leaves-1/2cup

UradDaal-2tspn

ChanaDaal-2tspn

Mustard seeds-1tspn

Turmeric-1/4tspn

Salt to taste

Oil -8tspn

Hing-1/8tspn

PROCESS:

Take dry ginger and remove its skin and cut into small pieces.
Soak tamarind in little water(4tbspn water)for 15min or microwave for 30sec.
Take a pan,add oil in it.Once oil is warm add uraddaal,chana daal.
Once they start changing color add mustard seeds,red chilli and curry leaves.

Fry them well.Now add hing and switch off the flame.
Remove these ingredients from oil and once they are cool add them to grinder/blender.
To this add grated jaggery,salt to taste,turmeric,tamarind,ginger pieces and grind them to paste.(If needed then add very little water.)
Once it is done add the oil in which you fried the ingredients to this paste and grind once.So that oil mixes with the paste very well.
Now you can take it into a bowl.

This yummy allam pachadi or also called chinatapandu pachadi really goes well with idly or dosa or pesarattu.It also tastes with garam rice and ghee.

Ravva Laddu (semolina Balls)!

2010-04-16T12:58:00.001-07:00

Hmmmmmm.....a very yummy sweet recipe is here for all of you.I just love ravva laddoo..i guess its the easiest recipe of a sweet and tastes delicious..My hubby loves them alot..Looking at them you just cant wait to have them ..So no more waiting ,just try them and enjoy them with your family..

INGREDIENTS:

Sooji/Upma ravva/Semolina-1cup

Sugar-1cup(acc to ur taste)

Cashews-10 whole nuts

Raisins-10

Desi Ghee-25-30gms

Boiled milk-1/2 cup

Grated Fresh Coconut-25gms

Elaichi /cardamom powder-1tspn

PROCESS:

Heat 2 tsp of ghee in a kadai. Once the ghee is hot enough, simmer the flame and roast cashew nuts and raisins.
Once the raisins balloon up, remove. Then roast the grated coconut.
Remove once done. Keep all these aside. Add the remaining ghee and roast the Rava till its well roasted and aroma starts coming out.Then add the sugar. Mix well for 3-4min .
In a bowl, take all the roasted Rava, Nuts, Coconut and add the Cardamom powder.
Then slowly add the warm milk into the bowl. Check if you are able to gather as balls.

NOTE:

While roasting the Rava, make sure you have the flames in sim, else there is a chance of the rava getting over roasted.
Its enough to add only the required amount of milk to get you form balls. Depending on the rava and the sugar at times we may not use all the 1/2milk.
Since we add milk and coconut, its best to consume within 5 days of making them. If you store them in fridge, you can have them for a week or 10days.

Carrot Fry!

2010-04-16T12:57:00.000-07:00

INGREDIENTS:

Carrot -1cup

Onion-1small

Green chilli-5

Grated fresh coconut-1/4cup

Salt for taste

For Tadka:

Garlic cloves-2(crushed)

Urad daal-1tspn

chana daal-1tspn

Cumin seeds-1/2tspn

Mustard Seeds-1/2tspn

Curry leaves-6

Red chilli-2

Turmeric-pinch

PROCESS:

Wash and cut all the carrots in round thin slices.(u can also cut them thinly lenghtwise)
In a cup of water micorwave them for 4-5min,till they are litlle soft.
Remove the excess water and keep aside.
Chopp one small onion and green chilli.
Take a pan, heat 1-2tbspn oil, add ingredients for tadka and once they start splutering add green chilli and onions and saute for about 4-5min.
Now add carrot pieces and salt to taste and fry them for 15min on med flame and stirring occasionally.
Once they are almost done add grated fresh coconut and cook for 4min with lod closed.
Now carrot fry is ready to serve with hot rice..
It would go best with rice and sambar or rasam.

Cabbage Fry!

2010-04-16T12:56:00.000-07:00

INGREDIENTS:

Chopped Cabbage(1/2 of a med size)-2cups

Grated carrot-1/2cup

Grated Fresh coconut-1/4cup

Chopped onions-1/2cup

Green chilli-6

Soaked Pesarapappu/Moon daal-1/4cup

For Tadka:

Garlic cloves-2(crushed)

Chopped Ginger-1tspn

Urad daal-1tspn

chana daal-1tspn

Cumin seeds-1/2tspn

Mustard Seeds-1/2tspn

Curry leaves-6

Red chilli-2

Turmeric-pinch

PROCESS:

Take a big cooking bowl and cook cabbage and carrot in 1/2 cup of water for about 10min till they are half done.(Remove any excess water)
Soak moong daal in water for about 15min.
Now take a kadai or pan ,heat 2tspn oil, then add tadka ingredients one by one and once they start spluterring add moongdaal (remove from water) and fry for 2min .
Then add cabbage, add salt to taste and fry for 15min by stirring occasionally.
Then finally add grated coconut and cook for 4min and switch off the gas.

A very tasty cabbage fry is ready to serve with roti or rice.

NOTE:

You can also add cooked peas instead of moongdaal.

Also you can add soaked chana daal according to your taste

You can also add grated green mango to give a yummy taste

FRENCH TOAST!

2010-03-26T11:06:00.000-07:00

A very simple,easy and healthy recipe is here for all frds.It just takes 5min to prepare.

INGREDIENTS:

White or wheat bread-4 slices
Butter
Egg-1(or 2 acc to ur taste)
Milk-1/4cup
Salt to taste
Turmeric powder-pinch
Red chilli powder-1/4tspn

PROCESS:

First take a bowl, add milk and other ingredients (except bread and butter) and beat well.

Take a non stick pan and heat it.Once it is hot enough,add butter and now dip one bread slice in the egg mixture and fry it on pan.Once done cook it on other side by adding butter.

Similarly prepare all the otehr slices of bread and cook them till they are done on both sides.

Serve them with maple cream or honey.Kids will love it.For kids you can add 1spn sugar to the egg mixture.

SPONGE DOSA!

2010-03-26T10:51:00.000-07:00

INGREDIENTS:

Urad daal-1cup

Rice-2cups

Salt to taste

Finely chopped onions-1cup

Finely chopped green chilli-6

Finely chopped cilantro-1/2 cup

Grated carrot-1/2cup

PROCESS:

Soak urad daal and rice separately for 6-8hrs.Then put it in a blender/grinder and take it into a bowl.Add salt to taste and leave it overnight .

To prepare dosa, take a non stick pan and heat it,once hot put 1/2 cup of batter and spread it thinly in round shape.Then add oil around it.Add thinly chopped onions and green chilli's, grated carrot and Chopped cilantro.

Once done turn it on other side and let it cook for a 1min.Prepare rest of dosa's in similar way.

Serve sponge dosa hot with green chutney and sambar or peanut chutney,coconut chutney or tomato chutney.

PESARATTU UPMA !

2010-03-26T10:16:00.000-07:00

Pesarattu upma is one of the popular tiffins of andhra and south indian people. It gives a special feeling of being at home .Try this receipe on w weekend and enjoy with your family.

INGREDIENTS:

For pesarattu:

Moong Daal-1tea cup(prepares 6 pesarattu)

Cumin seeds

Finely chopped onions-1/2cup

Green chilli-3

Ginger-1inch size piece

For upma:

Sooji/Upma ravva-1tea cup

Onion -1/2(sliced)

green chilli chopped-4

Ginger chopped-1tbspn

Mustard seeds-1/4tspn

Urad daal-1tbspn

Chana daal-1tbspn

Roasted peanuts/cashew-1tbspn

Curry leaves-6

Chopped Cilantro-2tbspn

PROCESS:

Soak moong daal overnight and next day grind along with green chilli and ginger, to a consistency of dosa batter(little thick batter).

Upma Recipe:

Take a kadai or cooking pan ,add oil 4-5tbspn.When it is warm ,add mustard seeds,urad daal,chana daal,curry leaves,green chilli and fry for 1min.Then add sliced onion and ginger and saute for 2-3 min.Add roasted peanuts or cashew according to your taste.(you can also add a tspn of desi ghee for the delicious taste)also add chopped cilantro and fry for a 1min.Now add water in the ratio1:3.Add salt to taste and let the water come to boil.Once the water starts boiling change the gas to med and slowly add sooji or ravva by stirring continuously.Now stir it well and then close the pan with a lid and let it cook for 2-3min onlow flame.Check after 3min, mix it well and switch off the gas and close it with lid for 3-4 min .

Pesarattu Upma Process:

As both upma and pesarattu batter are ready ,take a non stick dosa pan and heat it on med-high flame.Once it is hot take one ladle of batter on pan and spread it into a thin round layer like a pan cake and drizzle little oil around the edges of Pesarattu.

Sprinkle small quantity of chopped onions, cummin seeds on the Pesarattu and press gently .

Cook until the edges become brown. Then flip the Pesarattu over and sprinkle little oil over the edges.

Cook it for a minute , keeping a watch that it does not get charred.Now add upma at the center of pesarattu and roll it , or u can spread upma all over pesarattu and roll it.(acc to ur taste)

Remove from the pan, and your Pesarattu Upma is ready for eating.Serve it hot with ginger chutney or coconut chutney.

Sprinkle a little water on the pan and use the same proceedure for making your next Pesarattu.

NOTE:Donot ferment the batter. If your not making dosas immediately refrigerate the batter.

GARELU (URAD DAAL VADA)!

2010-03-21T16:24:00.000-07:00

INGREDIENTS:

Urad daal-1cup

Salt to taste

Oil for deep fry

PROCESS:

Soak urad daal overnight.Next day grind to it thick paste by adding very little water whenever necessary.But becareful while preparing the paste,it should be thick enough to prepare vada.

Take the paste into a bowl add enough salt.Take a deep frying pan and add oil for deep fry and heat oil on med-high flame.Once it is enough hot turn it to med flame and then take the urad daal paste around lime size on ur left and press it with ur right hand and prepare vada.

One by one add them into the oil, and turn them on both sides till they cook well and turn light golden color,then remove them onto a paper towel so that it absorbs excess oil.

Serve garam vada with some tasty chutney.This is a very healthy food for everyone.

PLAIN DOSA !

2010-03-18T11:09:00.000-07:00

INGREDIENTS:

Urad daal-1cup
Rice-2cups
salt to taste

PROCESS:

Soak urad daal and rice separately for 6-8hrs.Then put it in a blender/grinder and take it into a bowl.Add salt to taste and leave it overnight .

To prepare dosa, take a non stick pan and heat it,once hot put 1/2 cup of batter and spread it thinly in round shape.Then add oil around it.Once done turn it on other side and let it cook for a 1min.Prepare rest of dosa's in similar way.

This is simple and plain dosa which can be served hot with peanut chutney,coconut chutney or tomato chutney.

You can add thinly chopped onions and green chilli's or grated carrot and alter the preparation according to your taste.

VEGETABLE SANDWICH!

2010-03-17T10:21:00.000-07:00

Very simple and yummy vegetable sandwich recipie is here.You can modify it according to your taste.

INGREDIENTS:

Bread slices-4
Grated cheese
Green chutney
Cucumber -1
Tomatoes-2
Onion-1(med size)
Boiled potato-1(big size)
Pepper
Butter

PROCESS:

For Green Chutney:

Take a bunch of pudina or mint (1cup of leaves),1/2 cup of cilantro ,3-4 green chilli and grind them to paste add little salt and few drops of lemon juice.

Cut the boiled potatoe,tomatoes ,onion and cucumber into slices.Take a bread slice and apply green chutney on one side and on that add grated cheese,then layer it with the sliced vegies and sprinkle pepper(acc to ur taste) and cover it with other bread slice to which green chutney is applied on once side and press gently.(You can add cheese slice if you wish.)

Take a pan add some butter and fry the bread slice on both sides and serve it with some fruit juice.

If you are serving for kids,and if you think green chutney is little spicy for kids you can spread fruit jam or jelly on the bread slice instead of greem chutney.All the other ingredients and process is same.

Also you can make it 3-layered sandwich if u wish instead of 2layered one.

UGADI PACHADI !

2010-03-15T11:14:00.000-07:00

Ugadi is the Lunar New year observed in South Indian states of Karnataka and Andra Pradesh on Chaitra-Shukla- Padyami. It is observed as “Gudi Padwa” in Maharastra. It is also observed as New Year in Sindh and is called “Cheti Chand”. The Lunar New Year Era is started after king Shalivahana and is known as “Shalivahana Saka” and the year corresponding to 2010 is 1932. Worshipping Lord Venkateshwara on this day is auspicious. The festival is observed by eating a mixture of six tastes symbolizes the fact that life is a mixture of different experiences (sadness, happiness, anger, fear, disgust, surprise) , which should be accepted together and with equanimity. The new year is called "Vikruthii Nama Samsvatsara" .

With this festival its the mango season , you can find different varieties of mangoes from now.I know ppl away from home will be missing lot of specials prepared by mom.Even iam missing my home alot.So just try to bring a festival atmosphere in ur home.You can prepare some very easy recipies on this festival day like Pulihora,garelu,pongal, boorelu or bobbatlu and the main Ugadi pachadi .

INGREDIENTS:

Raw fresh mango,cleaned
and finely chopped with peel - 1cup

Neem tree flowers-1tspn

(if u cannot find neeem flowers u can
add finely chopped karela or bitter gourd 1tspn)

Grated Jaggery-1cup

Tamarind Paste-4tbspn

Red chilli powder-1/4tspn(acc to taste)

Salt to taste

Sugarcane pieces or Banana pieces-3tbspn

PROCESS:

Take a bowl,add all the ingredients and mix well to form a sauce like appearance.
You can add litlle water depending on the consistency u like.

WISH YOU ALL A VERY HAPPY UGADI!

ANDHRA SWEET PONGAL (PARVANAM)!

2010-03-15T10:57:00.001-07:00

As Ugadi is tomorrow ,iam posting the sweet pongal or parvanam recipe for all my frds.Also i have posted Lemon Rice, which will be prepared on festivals.You can also prepare tamarind rice.I think ugadi pachadi,pongal and pulihora will make a great combination for a festival day.

INGREDIENTS:

Rice-1cup

Milk -6-7cups

Grated Jaggery-3cups(if u like more sweet then u can add more)

Sugar-1cup

Cashew nuts-2tspn

kissmiss-2tspn

Ghee-2tbspn

Elaichi powder/pepper powder-1/2tspn

PROCESS:

Take a pan and heat ghee, add cashew nuts and kismiss and fry for a min and keep them aside.

Take a pressure cooker add washed rice, milk, and a cup of water and close the lid and allow it to cook for 4whistles.

Once the lid comes off, put the cooker on med, add grated jaggery,sugar and mix well.once it strts thickning switch off the gas and add cashews,kismiss,and elaichi powder or pepper powder also.

Serve hot and enjoy it with ur family on this UGADI!

LEMON RICE(Nimmakaya Pulihora)!

2010-03-11T08:28:00.000-08:00

INGREDIENTS:

Cooked Rice-2cups

Lemon Juice from 2lemons

Green chilli-10(cut lengthwise)

Red chilli-5

Curry leaves-1stem

Chopped cilantro-2spn

Hing or Ingua-1/8spn

Salt to taste

Turmeric powder-1/2tspn

Roasted peanuts-2tbspn

Mustard seeds-1/2tspn

Urad daal-1tspn

Chana daal-1tspn

PROCESS:

Take a pan and add 2tspn of oil,once warm add mustard seeds,urad daal,chana daal.Now add green chilli,red chilli,curry leaves,peanuts and fry them for a minute.
Add turmeric powder and hing and add cooked rice to this mixture and mix well.Switch off the gas and add lemon juice and salt to taste and mix well.Add chopped cilantro for garnishing.

Lemon rice is ready to serve ! You can also serve it with some chutney or masala curry.

SOYA CHUNKS WITH GREEN PEAS CURRY!

2010-03-08T15:10:00.000-08:00

INGREDIENTS:

Soya chunks-2cups

Onions-1cup choppped

Tomatoes -4 chopped

Green peas-1/2 cup

Gram Flour(besan)-1tspn

Curd-1tspn

Green chillis-3 (cut lenghtwise)

Curry leaves-few

Ginger garlic paste-1tspn

Cumin seeds -1/2tspn

Mustard seeds-1/2tspn

Turmeric powder-1/4tspn

Dhaniya powder-1tspn

Chilli powder-2tspn

Garam masala powder-1tspn

Salt to taste

PROCESS:

Wash SoyaChunks & boil them with 2 cups of water for 15 minutes or until water evaporates.

Keep aside

Heat oil in a vessel, when hot, add mustard & allow them to splutter. Add jeera, onions, ginger garlic paste, curry leaves, chillies and saute until onions turn light brown.

Add tomatoes, besan, green peas, curd, turmeric, dhaniya, garam masala, chilli and salt. Add little water & bring to boil When the mixture thickens, add the soya chunks & bring to another boil Garnish with cilantro .

Serve Hot with Rice/ Rotis

evaporates

curds

ALOO PARATHA!

2010-02-26T11:00:00.000-08:00

INGREDIENTS:

wheat flour-2cups
Boiled potatoes(big size)-2
Methi leaves-1cup
Cilantro chopped-1/2cup
Green chillie thinly chopped-5
Salt to taste
Red chilli powder-1tspn
Chat masala-1tspn
Turmeric powder

PROCESS:

Take the wheat flour and little salt,and red chilli powder if you prefer in a mixing bowl and knead it into a soft dough by adding water and keep it aside for 15-20min.

For stuffing:

Now grate or mash the boiled potatoes and keep it aside. Take a pan add one tspn of oil and then add cumin seeds,chopped green chilli,cilantro chopped,methi leaves and fry them till they r done well.Also add salt to taste,red chilli powder or chat masala or both (acc to ur taste),pinch of turmeric too. Once it is cool add it to the mashed potatoe and mix well and make them into small bowls to stuff in the roti.

Now take wheat dumplings (bit larger than u take for roti) and make roll it into small circle with hand by pressing it on sides so that sides are thin and the center part is thick enough.Now place the potatoe stuffing and hold the edges of the roll together and press it at the center.Now press it into chapathi roll with ur hands.You can add litlle oil to ur hands and do this.
(if u get bubbles press them gently with a fork and keep rooling into paratha)

You can roll with chapathi roller if u r not able to press with ur hands.If you want more stuffing in the paratha then take bigger wheat dumpling and you can make it bit thicker paratha so that stuffing doesnt come out.

Take a pan and once it is heat , place the paratha and turn it on both sides and cook well , add oil or butter on both sides once it is done.

You can serve garmagaram aloo paratha with some chutney and raita or also with some vegetable curry or daal.

ONION PAKODA!

2010-02-22T10:53:00.000-08:00

INGREDIENTS:

Onion thinly sliced-2bigsize

Green chilli sliced-10small

Curry leaves chopped-1stem

Cilantro chopped-1/4cup

Besan or gram flour-2-3tbspn

Rice flour-5-6tbspn

Salt to taste

Red chilli powder-2tspn

Oil for deep frying

PROCESS:

Take a mixing bowl, add sliced onions,green chillie,curry leaves,cilantro and salt to taste and squeeze well.Now add rice flour and besan ,red chilli powder and mix well.If needed add water as required.It should be little thick batter.

Now take a deep frying pan and add oil for deep frying.Once the oil is hot enough , add the batter in small amounts in the oil.Turn them after every 1-2min and once they turn golden brown you can take them onto a paper towel or tissue to absorb the oil.

Garma garam onion pakodas are ready to serve with some tomato ketchup..

If you want to make it more spicy you can add 1tspn of ginger garlic paste to the batter ..

ANDHRA TOMATO BATH (TOMATO UPMA)!

2010-02-17T08:39:00.000-08:00

INGREDIENTS:

Sooji or upma ravva-1cup

Onion (half )-thinly sliced

Green Chilli-4-5

Ginger(1inch slice)-chopped

Chopped Tomatoes-2

Cilantro chopped-1/2cup

Cashew/roasted peanuts-3tspn

Oil-4tspn

Curry leaves-6

Mustard seeds-1tspn

Urad daal-2tspn

Chana daal-2tspn

PROCESS:

Now add chopped tomatoes and cook till they become soft,also add chopped cilantro and fry for a 1min.Now add water in the ratio1:3.Add salt to taste and let the water come to boil.

Once the water starts boilingchange the gas to med and slowly add sooji or ravva by stirring continuously.Now stir it well and then close the pan with a lid and let it cook for 2min onlow flame.Check after 2min, mix it well and witch off the gas and close it with lid for 3-4 min .

Now you can serve tomato bath with some palli chutney or green chutney or even just squeeze lime juice on the top before eating ..It tastes very good when it is served hot..

ANDHRA SNACK JANTIKALU !

2010-02-11T12:09:00.000-08:00

INGREDIENTS:

Rice flour-3cups
Urad flour-1cup
Besan-2tspn
Salt to taste
Red chilli powder-2tspn
Ajwain/vamu/seasame seeds/cumin seeds (any of these)
Oil for deep fry and muruku press or jantikalu press

PROCESS:

Take a mixing bowl and add all the ingredients mentioned above except oil.Add 2tbspn of warm oil to this and mix well by adding water.It should be like a chapathi dough,it should be little hard dough.

Once the dough is ready, take a kadai and add oil for deep fry.Take the muruku press or jantikalu press and add soem quatity of dough to it .You can press jantikalu on a polythene cover before itself and add them one by one in the oil or you can press jantikalu directly in the oil according to your convinience.

Once the oil is heat enough turn it to med and press the jantikalu or add the one u have prepared slowly into oil few at a time.turn them after every 2-3min.Once it is done on both sides with golden yellow color remove them onto a tissue paper so that it absorbs any excess oil.

Prepare all janitkalu , once they are cool you can store them in an air tight container.

ENJOY the yummy andhra snack JANTIKALU!

NOTE:Cook on med flame,else they turn golden color soon but are not cooked properly inside.so just have patience to cook them well by turning them .

ANDHRA RAVVA DOSA !

2010-02-05T16:55:00.000-08:00

Very simple and tasty ravva dosa recipe is here for frds.Its one of the famous south indian tiffins that you can find specially in andhra.

INGREDIENTS:

Bombai ravva(Sooji)-1cup

Rice flour-1cup

Maida(all purpose flour)-1/4cup

Thinly chopped onions-1/2cup

Thinly chopped green chilli-5

Thinly chopped Cilantro -1/4cup

Cumin seeds-1tspn

Thinly chopped ginger-2tspn

Salt to taste

Curd-1-2tbspn

PROCESS:

Take a mixing bowl add all the ingredients and mix well by adding required water to form the batter(the batter should be little watery not very thick to get crispy rava dosa).Leave the batter for 30min-1hr.If time permits you can soak overnight.

Take a nonstick pan and use 1 to 2 tbspn of batter n spread like dosa.Add a tspn oil around dosa and let it cook on both sides.

It us the simplest recipe and can be prepared within notime.You can serve ravva dosa with some green chutney or peanut chutney or coconut chutney.

MIXED VEGETABLE CURRY WITH POORI !

2010-02-04T08:59:00.000-08:00

Here is a simple and tasty mixed vegetable curry which is a great combination with poori or roti.Even this can be served as bhaji for Pau.Very easy to prepare and takes 10-15min for preparation.

INGREDIENTS :

Chopped onions-1/2cup

Chopped tomatoes-1/2cup

Chopped capsicum-1cup

Chopped carrot-1/2cup

Chopped potato-1cup

Green chilli-4

Garam masala or chat masala-1tspn

Chopped cilantro

Tamarind water-1/2cup

(soak 1inch tamarind in 1/2 cup and squeeze it )

Preparation:

Cut all the vegetables in same sizes to look better.Take a pressure cooker ,add 1tbspn of oil ,once it is warm add mustard,cumin seeds,curry leaves and once they start crackling add the green chilli and sliced onions.Saute them for 3min.

Add capsicum and carrot and saute for 3min.Now add potatoes and after 3min add tomatoes.

Now add garam masala powder pinch of turmeric powder and required salt.

Add 1/2 cup of tamaring water and close the cooker with the lid and allow it to cook for 4 whisltes.

Once cool ,take the curry into serving bowl and add cilantro for garnishing and serve with garam puri.Enjoy :)

ANDHRA FISH FRY (chepala vepudu)

2010-01-31T10:08:00.001-08:00

INGREDIENTS:

Fish fillets-6

Onion-1med size

Ginger-1inch size

Garlic clovs-3

Green chilli-6

Coriander poder-1tspn

Turmeric powder-1/4tspn

Red Chilli powder-2-3tspn

Chopped cilantro

Oil for frying fillets-3-4tbspn

Salt to taste

PROCESS:

Take the onionsginger,garlic,green chilli put them in a blender and make a paste.

Now take this paste into a plate and add red chili powder,coriander powder,salt ,turmeric and mix well.

Now take the fresh cleaned fish fillets and apply this paste on both the sides of the fillets and put them aside for about 30min.

Now take a pan add 3tbspn oil,once warm add cumin and mustard seeds,curry leaves and red chiili for simple tadka.Then add the fish fillets one by one carefully.Let them cook on low flame for about 5-10min on each side.Cook on both the sides by checking every 5min.Once done add chopped cilantro and serve hot.

The tasty and spicy fish fry is ready to serve with rice along with other dishes.Enjoy the taste of chepala vepudu .

MASALA VADA !

2010-01-29T10:53:00.000-08:00

Here is a yummy snack for your family that is really easy to prepare and tastes delicious.I just love this snack very much, specially in this winter season you will love it in the evening time with some hot tea beside and spend some quality time with your family.

INGREDIENTS:

Chana daal- 2cups

Rice flour-2tbspn

Chopped onions-1cup

Green chilli-10-12

Ginger-1.5 inch size

Chopped coriander-1/2 cup

Curry leaves-1stem

Pudina or mint leaves- 1/2 cup

PROCESS:

Soak chana daal for about 4-5hrs, and then put it in a blender and grind it to thick paste.It should be like crushed mixture .Dont add water.If needed just add few drops.

Also grind the green chilli and ginder and add it to this mixture.Add chopped onions, coriander,curry leaves,mint leaves, rice flour and required salt to it and mix it well .

Now take a deep frying pan or kadai and add oil to deep fry vada.Once the oil is hot,put it on medium flame and prepare vada by taking small portions of mixture onto ur left hand and press it with your right hand ( to 1/2 inch thickness) and carefully drop them into oil.

Drop 4-5 vada at a time and turn them on both sides till they are golden brown in color.Once they are done you can take them into a serving plate and serve them with some sauce.

Garma garam masala vada are ready to enjoy :)

Dahi Vada (Majjiga Garelu) :

2010-01-28T10:17:00.001-08:00

INGREDIENTS:

Urad daal-1cup

Yogurt-2cups

Onions chopped-1tspn

Green chilli chopped-1tspn

Ginger chopped-1tspn

Cilantro chopped-3tspn

Salt to taste

Oil for deep frying

PROCESS:

Soak urad daal overnight and next day grind it to a thick paste .(You should not add excess water else vada cannot be prepared properly).Add salt to taste to this batter.

Now prepare the dahi.Take a pan add 1tspn oil, once warm add mustard seeds, curry leaves, hopped green chilli ,onion,ginger ,cilantro and saute it for 3-4min.Add a pinch of turmeric powder.

Add the yogurt and stir well.Add 1-2 cups of water and keep stirring for 3min and add salt to taste and switch off the flame.Now the dahi is ready.

Take a kadai and add oil for deep frying the vada or garelu.You can prepare vada on ur left hand by pressing with your right hand or else you use a polythene cover on which you prepare vada and drop them in the oil once the oil is hot enough.

Keep turning vada on both sides and remove them once they are golden brown.Drop the vada or garelu in the dahi or majjiga that is kept ready.Repeat this for all the vada's and let them soak for few hrs to get the good taste of dahi.

Yummy yummy dahi wada is ready to serve..:)

Poornam Boorelu !

2010-01-22T11:45:00.000-08:00

The delicious and yummy sweet of andhra is here .Try this recipe and enjoy the taste.It is one of the popular sweet in andhra prepared for almost all the festivals like sankranthi,diwali varalakshmi vratam.

INGREDIENTS :

Chana daal-1cup

Jaggery(bellam or gudd)-1.5 cup

Urad flour-1cup

Rice flour-1cup

Elaichi powder-1spn

PROCESS FOR STUFFING:

First take a mixing bowl, and mix the rice flour and urad flour with water to a thick consistency and add little salt for taste.You need keep this mixture overnight and then prepare the sweet next day.

For preparing the stuffing (poornam) take a pressure cooker and add the chana daal to it and add water 2cups(1:2) to it and let it cook for 5-6 whisltes on medium.Let it cool now.

Once the cooker is cool , check whether there is excess water ,if it exists put on a med flame and cook till daal is dry .Daal should be dry else you cannot make good stuffing.

Once daal is ready add the powdered jaggery to the daal and mix well.Turn the flame to low and cool daal by mixing it . We should be very careful preparing this stuffing.

Cook for about 10-15min and see the the mixture has turned to right conisitency where you can prepare round balls .Add elaichi powder and mix well.Now switch off the flame and allow it to cool.

Prepare medium size balls by applying ghee to your hands,and keep them aside.

PROCEDURE FOR BOORELU:

Take a deep frying pan and add enough oil for deep frying the balls.

Take the flour mixture that has been kept overnight, check for the consistency.It should be thick enough ,with slightly slippery nature.

Once the oil is heat take each sweet ball and dip it into the batter and put it in the oil.You can put 4-5 at a time for frying.Fry them till they turn golden brown color and take them off into a plate.

When you are done you can serve them with hot ghee..The yummy poornam boorely are ready to taste..:)

ANDHRA CHICKEN BIRYANI (chicken pulav)

2010-01-11T11:05:00.000-08:00

This is one of the popular dishes prepared during sankranthi in andhra.My husband loves this dish very much.Very easy to prepare and really tastes delicious .Here are the ingredients and process which serves chicken biryani for a family of four...

INGREDIENTS:

Chicken - 250gm

Rice - 5cups

Onions -1/2 onion sliced

Green chilli - 10

Ginger garlic paste-2tspn

Garam masala-2tspn

Red chilli powder -2tspn+2tspn

Salt to taste

Chopped coriander

PROCESS:

First wash the chicken thoroughly and remove all the exess water and take it in a bowl to cook.

Add a tspn of oil, 2tspn of red chilli powder, little turmeric powder and required salt for chicken and mix them well.

Cover the pan with lid and allow it to cook for about 15-20 min on low flame till the chicken is cooked.

Meanwhile wash the rice and remove all the water by closing with a lid .Now add red chilli powder, garam masala and mix well and keep a side.

Once the chicken is cooked, you can start cooking the biryani.

Take a pressure cooker, add 2-3 tbspn of oil and once it is warm add cumin seeds mustard seeds, curry leaves, and then green chilli & onions and fry for about 4min.

Now add the rice and fry for about 4min and then add the boiled chicken to it , then add the required water for the rice(1:2 ratio).

Now add the ginger garlic paste, and required salt to taste and then close the lid of the cooker and let it cook for 3whisltes and then allow it cool.

Now the garma garam chicken pulav is ready to serve for your family :)

CHEGODILU (andhra snack)

2010-01-07T14:31:00.000-08:00

Chegodilu is one of the popular south indian snack .The recipe is very simple and as sankranthi is on its way, try this recipe and enjoy with your family.

INGREDIENTS:

Rice Flour-1cup

Water -1cup

Oil -1tspn

Vamu (ajwain)-1tspn

Salt to taste

Red chilli powder-1tspn

PROCESS:

First take a cup of water in a bowl and add salt to taste ,add 1tspn oil and let the water boil.

Once the water is hot add the rice flour by stiring it and then immediately switch off the gas.

Mix it well ,add red chilli powder and vamu(ajwain) and mix it and then keep lid on the bowl.

Once it is cool try to prepare a soft dough by mixing it well with your hand.

Now take small portions of dough and roll it thin into 4inches long and join the roll by pressing it firmly.

Prepare all the rings to deep fry and keep them aside by covering with a lid.

Now take a kadai (deep frying pan) and add enough oil to deep fry .Once the oil gets heated, add the rings few (10-15)at a time and once they come up then put the gas on medium flame and let them fry.

It usually takes few mintues to get the color, so have patience and turn them in between .Check that the gas is on medium,if its on Low then it will absorb oil so becareful.

Deep fry all the chegodi and once they are cool you can store them in a air tight jar.

Tasty and crispy chegodilu ready...

NOTE: You can also make some changes .If yo want to add cumin seeds instead of vamu(ajwain) you can add them along with pesarappu(soaked for an hr before adding them ) i.e.,moong daal.

SHRIMP BIRYANI !

2010-01-04T15:12:00.000-08:00

INGREDIENTS:

Prowns-1cup

Rice-2cups

sliced onion-1/2 cup

Green chilli-6

Ginger garlic paste-1tspn

Garam Masala-1tspn

Red Chilli powder-1-2tspn

PROCESS:

First wash the prowns well and remove all the water from it

and take it a bowl to cuk.

Mix the red chilli powder and enough salt and mix well and

add a tspn of oil and allow it cuk for 15min on low flame by

covering the lid and checking it once in every 5min.

Meanwhile wash the rice and remove all the water by using a lid and now add the garam masala powder and you can add 1tspn of red chilli powder if u like to eat spicy biryani..

Mix it well and keep it aside.

Once prowns are cooked you can start preparing the biryani.

Now take a pressure cooker ,add 1-2tbspn of oil and once it is warm ,add cumin and mustard seeds,add curry leaves,turmeric powder and 2 red chilli.

Now add onions and green chilli and fry for 2-3 min and once they are done add the rice and fry the rice for 2-3 min.

Now add the cooked prowns and then add the required water in 1:2 ratio, So iam adding 4cups of water for 2cups of rice.

Add enough salt for the rice and then close with the lid and allow it to cook for 3whistles(i cook for 3 whistles with my cooker),and put off the gas..

After 10min when there is no pressure ,remove the lid and take the Shrimp biryani into a serving bowl and add chopped coriander and serve it hot .

The Spicy and yummy Shrimp biryani is all ready to enjoy with some raita or sambar.

Aratikaya Pulusu(plantain tamarind curry)!

2009-12-19T09:44:00.000-08:00

Aratikaya Pulusu is an andhra dish, very easy to prepare and very tasty dish.As many ppl dont know this recipe iam posting this recipe, which really takes few mintues to prepare and is usually served with the combination of daal in andhra,usually muddapappu(plain daal), which really tastes yummy.Here are the ingredients and process for cooking this dish.

INGREDIENTS:

Aratikaya(plantain)-1(cut into circular cubes of 1inch width)

Chopped Onions(big size onion)-1cup

Green chilli-4

Sugar or Jaggery-1tspn

Tamarind(dry)-lemon size

(soak tamarind in warm water and after 5min

squeeze it and collect the tamaring water-1cup)

Tadka ingredients : mustard seeds,cumin seeds,red chilli-1,

curry leaves, turmeric.

Red chilli powder-1tspn

Coriander powder-1tspn

PROCESS:

Take a pressure cooker,add a tbspn oil and once its warm add tadka ingredients and once they start crackling add chopped onions and chilli.

Fry till the onions are soft ,now add the plantain pieces (aratikaya pieces) to it and let it cook for 2min .

Now add the red chilli and coriander powder , jaggery, salt to taste and now add the tamarind water, if needed depending on the quantity you can add some water to it as the curry needs be saucy not a gravy curry.

Now close the lid and let it cook till one whistle , switch it off and once its cool take it into a serving bowl and you can add chopped cilantro before serving.

One of the delicious andhra recipe is now ready to serve with rice and daal.

Enjoy ur meal..

SPICY SORAKAYA CURRY!(Bottlegourd gravy curry)

2009-12-17T07:46:00.000-08:00

I have tried three recipies for bottlegourd , which usually andhra ppl do know.But what i have obsrved is most of the ppl usually dnt like bottle gourd curry,so i wanted to try some different recipe which is tasty & spicy and can be served with both rice and roti.So today i just tried this recipe and it came out very well and my husband like it so much.So iam posting this recipe for

all of u.

INGREDIENTS:

Bottle gourd(sorakaya) pieces-1bowl (2inch cubes)

sliced Onion(med size)-1

Tomatoes-2

Green chilles-4

Red chillie powder-1-2tspn

Coriander powder-1tspn

Dry tamarind-1inch size ball

(soak in half cup warm water and squeeze it

after 5min)

and common ingredients for tadka

Cooking Procedure:

Take a kadai or pressure cooker.

Add 1tbspn of vegetable oil.

Once the oil gets heated,add tadka or popu ingredients.(mustard & cumin seeds, uraddaal,curry leaves).

Now add thinly sliced onions and also add sliced green chillies and fry them till they become soft .

Now add the bottlegourd pieces and tomatoes and let them cook for 3-4min, by closing the lid.

Now add turmeric ,salt to taste ,red chilli powder ,coriander powder and mix well.

Add the half cup tamarind water and close the lid and allow it to cook for about 7-8min.

By now it will be done,just check if all the pieces are cooked equally and take it into a serving bowl and add chopped cilantro for garnishing.

The spicy and tasty sorakaya or bottlegourd curry is ready to serve with rice or roti.Enjoy!

DELICIOUS GUTHIVANKAYA CURRY(Stuffed brinjal curry)

2009-12-15T14:42:00.000-08:00

Guthivankaya curry is the famous andhra dish which is a favourite dish to most of us, and its my favourite dish too.I have learnt this recipe from my dearest mom, and iam sharing the recipe for all my frds.The process takes sometime but finally the output is a amazing dish.Below is the process and ingredients.

INGREDIENTS FOR STUFFING:

Roasted peanuts(remove the skin)-1cup

Dry and roasted sesame seeds -1cup(if u wish)

Red chillies -8-10

Coriander seeds-1tbsp

Cumin seeds-1tsp

Cloves-4

Cinamom Stick-1piece

Salt to taste

Tamarind(lime size)

Preparation Of Stuffing:

Soak the tamarind in half cup of warm water and then squeeze tamarind to get thick paste.

Grind the above ingredients to a fine and smooth paste and take it onto a plate and divide into 2portions.One for stuffing and one for gravy.

Stuffing the Brinjals:

Take fresh brinjals, wash them and dry them.You can keep the stems or remove them according to your interest.I wish to keep them to give the perfect look.

Now cut the brinjals in a plus shape slit towards stem side.

Fill the gap with stuffing by gently separating the slits with one hand , push the stuffing inside.

When all the brinjals stuffing is done, keep them aside.

Cooking:

You can use pressure cooker or kadai .If using pressure cooker just one whislte is enough to cook the brinjals equally.

Take a kadai and add a tbsp of oil.Add the tadka or popu seeds and curry leaves.

Add the half portion of paste kept aside for gravy and add a glass of water and tspn of turmeric .

Mix them up so that no lumps are formed.Make the gravy saucy and required amount of salt to taste.(you can add red chillie powder if u wish)

Now arrange the stuffed Brinjals in the gravy and cover the kadai with lid and let it cook for about 10-15 min on med flame.

Keep checking after every 5min,to see that brinjals are equally cooked and the paste doesnt stick to the bottom of kadai.

Once the brinjals are thoroughly cooked take the curry into a serving bowl or plate carefully,so that brinjals dont mash and add chopped coriander leaves.

Now the delicious and mouth watering guthivankaya curry is ready to serve with garmagaram

rice or roti.

Ghumaghumalade guthivankaya kura ruchi ni anandinchandi :)

Bhaji (curry for pavbhaji)!

2009-12-07T10:29:00.000-08:00

Pav(bread for pavbhaji)!

2009-12-07T10:28:00.001-08:00

VEGETABLE SAMOSA!

2009-11-25T13:42:00.000-08:00

INGREDIENTS:

All purpose flour 1cup

Water to knead the dough

oil 2tbsp

little salt

INGREDIENTS FOR STUFFING:

Potatoes boiled and mashed 3-4

Boiled green peas 1/2 cup

Finely chopped green chillies 2

Finely chopped coriander 1tbsp

Garam masala 1/2 tsp

Red Chillie powder to taste

Salt to taste

Preparation :

For samosa cover:

1.Mix the flour and salt .

2.Add little water at a time and knead the dough till it is soft.

3.Cover the dough with a muslin cloth and keep it aside for about 15min.

For stuffing:

1.In a mixing bowl add the mashed potatoes,green peas,green chillies.

2.Also add all the spices and little salt to this and mix well.

3.Add chopped coriander and keep aside.

Process:

1.Make small rolls of dough and roll out into a 4-5" diameter circle.

2.Cut into two parts of semi cirlce each.

3.Now take one half part and fold it into a cone .

(To stick the edges of samosa use mixture of 1tsp of flour and water

and make it like paste)

4.Now place a spoon of stuffing into the cone and close the third side.

Prepare all of these samosa's and keep it a side for dep fry.

5.Place a deep frying pan or kadai and heat oil in it and deep fry all

the samosa's.

Now garma garam samosa's are ready to serve. You can serve with tamarind chutney or green chutney or sauce. Enjoy your samosa!

When i first tried samosa, i saw the video from vahrehvah.com website.

I am also giving you the link,to make it easy for u to watch and prepare.

LINK: http://72.3.253.187/vahrehvah/popvideo.php?recipe_id=3273

CARROT RICE RECIPE!

2009-11-23T14:57:00.000-08:00

INGREDIENTS:

Basmati Rice Cooked 2 Cup
Grated Carrot 1 Cup
Thinly Sliced Onions 1med size
Thinly Sliced Green Chilli 2
Mustard Seeds 1tsp
Cumin Seeds 1tsp
Bay Leaf 1-2
Curry Leaves 6-8
Red Chillie Powder 1tsp
Garam Masala Powder 1/2tsp
Chopped Coriander leaves 2tbsp
Ginger Garlic Paste 1tsp
Salt to Taste
Vegetable Oil 2tbsp

Preparation:

1.Heat oil in a deep frying pan or kadai.

2.Add mustard seeds,when they start crackling now add cumin seeds and then bay leaf.

3.Now add sliced onions and green chillies and curry leaves and fry till the onions turn lite brown.

4.Now add ginger garlic paste and fry for 1-2 min.

5.Add grated carrot and saute for a while till the raw flavour disappears and then add salt,red chillie powder,garam masala powder and turmeric powder.

6.Add cooked rice to this mixture and mix well.cover the pan and cook for 2-3 min.

And now the delicious Carrot Rice is ready .Add chopped coriander leaves and serve hot with some raita.
Enjoy your dish! :)

CHIKKUDUKAYA FRY !

2009-11-22T16:49:00.000-08:00

INGREDIENTS:

1/2 kg Chikkudu kaayalu

1 Onion (optional)

3 medium potatoes

1/2 tsp red chill powder

1tsp roasted groundnuts

Salt to taste

Oil as required

For popu/tadka: mustard seeds, cumin seeds, curry leaves

PREPARATION :

Wash the Chikkudu kaayalu, destring each of them by pulling out the tips and then breaking them into half to check for any remaining strings and remove.

Break each bean into roughly 4 pieces.

Take a pan (non-stick if you have one), heat for 2 minutes.

Add mustard seeds, cumin seeds and curry leaves one-by-one for the popu.

If you are using the onion, add now, fry until it turns brownish and crispy.

Add the roasted groundnuts now.

Add the cubed potatoes and saute until tender.

Stir in the chikkudu kaaya now, saute for 2 minutes, close with a lid and let it cook for another 4-5 minutes.
Chikkudu kaaya vepudu is now ready to eat and can be served with rice.

MASALA KULCHA !

2009-11-21T10:24:00.001-08:00

INGREDIENTS FOR DOUGH:

* 200 grams of All-Purpose Flour (Maida)
* 5 grams of Sugar
* 1 Egg
* 5 grams of Salt
* 40 ml. of Whole Milk
* 25 ml. of Water

INGREDIENTS FOR STUFFING:

* 20 grams of Onions (chopped)
* 2 Potatoes (boiled & mashed)
* 5 grams of Green Chillies (or to taste) (chopped)
* A bunch of Fresh Coriander/Cilantro Leaves (Hara Dhania)
* 10 grams of Ginger (Adrak) (chopped)
* 30 grams of Cottage Cheese ( Paneer Cheese ) (grated)
* 5 grams of Cumin Powder (Pisa Zeera)
* Salt (to taste)

DIRECTIONS:

1) Combine all of the ingredients for the dough and knead it with your hands to get a tight dough. Set the dough aside for about two hours.

2) Combine all of the ingredients for the stuffing together. Mix well.

3) Make 2 roundels of the kulcha dough at a time. Press each roundel flat a little with your palm. Lay down one dough round and on top of it spread some of the stuffing mixture with your hands or a spoon. Then cover the other dough round on top of the first dough round with the stuffing mixture in the middle. Seal the two doughs tightly by pressing the edges of the dough well. Then roll it out to the size of a tandoori roti. Repeat this process with the rest of the dough and stuffing mixture.

4) Take a frying pan or griddle, put it on high heat on the stove. Once the griddle gets hot, turn the heat to medium. Put a little oil in the pan and fry the prepared kulcha well on both sides until it is brown and well done. Repeat this process with the rest of the kulchas. For better taste, top each kulcha with some butter while it is hot and serve.

Vegetable Kofta Curry !

2009-11-20T08:00:00.000-08:00

Ingredients :

potatoes - 2
carrots - 2
Beet root - 1
Finely cut beans - 3/4 cup
Peas - 1/2 cup
Knol- Khol - 1
Bengal gram flour - 2 tbsp
Salt - as required
Green chilles - 4
Mint leaves - a small bunch
Onions - 3
Tomatoes - 4
Oil - enough to deep fry
Butter - 2 tbsp

Grind Together :
Green chilles - 2
Ginger - small piece
Cumin seeds - 1/2 tsp
Salt - as required
Turmeric powder - 1/2 tsp
Chilli powder - 1 tsp
Garam masala Powder - 1/2 tsp

Preparation:

1. Boil potatoes, peel and mash it. Add finely cut steam cooked vegetables.
2. Mix it together with salt, chilli paste, bengal gram flour, little garam masala
powder and chopped mint leaves.
3. Make into balls and deep fry until golden . Keep it aside.

For gravy :

1. cut onions and tomatoes finely .
2. Heat butter in a frying pan, fry onions until crisp. Add ground masala and fry
till oil separtes from it.
3. Pour enough water and allow the gravy to boil till it becomes thick.
4. Gently slip koftas and chooped mint leaves, boil for a minute, remove and serve.