Monday, December 12, 2016

Gobi pakoda

gobi 65 pakodi

Most of the people know to  prepare  cauliflower as cauliflower tomato  gravy curry,cauliflower fry,cauliflower mixed veg curry,cauliflower pickle,cauliflower manchuria......
This is very tasty snack to prepare using cauliflower as main ingredient.Cauliflower is very healthy vegetable and we get resistance from eating it.Normally children do not like to eat cauli flower .If we prepare pakodies using cauliflower, they should like to eat like onion pakodies...


Ingredients 


cauliflower florets 200grs or big bowl
red chillies 4
ginger 1 inch
garlic 8  cloves
corn flour 1 cup
maida 1 cup
rice flour 1/4 cup
suji 3 spoons
salt to taste
red chilli powder 1/2 spoon
turmeric 1/4 spoon
garam masala 1/2 spoon
coriander leaves few
curry leaves few
oil for deep

Preparation


Wash ginger and peel the layer and cut into pieces
Remove upper layer of the garlic.
Take cauliflower florets and put them in boiling water for 5 minutes and  after that drain them from water.
Take a mixie jar and add ginger and garlic pieces and dry chillies and make a fine paste adding little bit of water.
Make garam masala  powder.
Wash curry leaves and coriander leaves and cut  them into small pieces.
Take a big mixing bowl and add all flours(corn flour,rice flour,maida),suji,salt,turmeric,red chilli powder,garam  masala,red chilli and ginger garlic paste and finely chopped coriander and curry leaves and mix all well and add water little by little and make pakodi batter consistency.
Taste it if salt and spicy is enough or not.If not add some more salt and garam masala.
Then add semi boiled cauliflower florets and mix well.Apply masala batter to cauliflower florets.


Method


1.Take a thick bottom pan and put on the flame.
2.When pan is heated add oil for deep fry.
3.When oil is hot put the flame in sim and drop cauliflower florets to oil which one is mix with batter .(Just  like pakodi making.)
4.Fry in medium flame and fry until cauliflower florets fried well then  turn them into other side and fry that side also in the  same way.
5.After that remove cauliflower pakodies from oil and put on the kitchen napkin or paper towel for absorb excess of oil.
6.Fry some curry leaves and  slit green chillies in the oil and add them to cauliflower pakodies and mix all well.
7.softy and crispy cauliflower pakodies is ready is eat ...Enjoy !

Keep in the mind


You can add fried onions also.Of course it is optional.
Add red colour for making pakodies to dark  red colour.
Better to avoid adding food colour because it may be spoils our health.so make dry chillies  paste and add it.This will gives good colour to pakodies.

Thursday, December 1, 2016

Bhendi fried rice

bendakaya varities

 This is very easy recipe and tasty one.making masala powder is very important. Adding ground nuts and cashew nuts enhance the tasty of the recipe.semi fried ladies finger 



 Ingredients

 
ladies finger 1/4 kg
rice 1/4 kg
oil 3 spoons
ghee 1 spoon
dry chillies 3
coriander seeds 1/4 spoon
cumin seeds 1/4 spoon
chana dal 1/4 spoon
curry leaves few
cashew nuts 10
ground nuts 1/4 cup
onion 1
green chillies 4
cloves 2
elachi 1
cinnamon  small piece



Preparation


wash ladies finger with water.Then wipe them with cotton cloth and  spread over cotton cloth to dry for 15 minutes.
Then cut into inch size round pieces.
Soak the rice for 15 minutes then cook in the rice cooker.keep aside.
Wash curry leaves and keep aside.
Cut onions into long pieces.
Split green chillie into 2 long pieces.



Method


1.Take a thickned pan  and put on the flame.
2.Add 1/2 spoon of ghee when pan is heated.
3.add dry chillies,cloves,cardomom, coriander seeds and cashew nuts and fry for 2 minutes. Leave it to cool.
4.then add all ingredients and elachi in the mixie jar and make a fine masala powder.
5.put another pan on the flame. 
6 add oil when pan is heated. When oil is hot add remaining ghee
7.add cumin seeds,chanadal and fry till dal become to golden colour.
8.Then add ground nuts and fry well.add curry leaves. 
9.add onion pieces and green  chillies pieces and fry.
10.then  add dried ladies finger pieces and fry well.
11.add salt and masala powder and mix well.
12.when ladies finger pieces fried well then add  cooked rice and mix all well.
13 . taste it if salt is enough or not if not add some more salt and mix all well.
14.this is very tasty rice..we can eat plainly with out adding any raita or curry....

Enjoy


Keep in the mind


Adding onion is optional.
Masala powder soulld be make at home.do not use ready made powder.
You can add more ground nuts and cashew nuts as per wish....it increases the taste of rice.

Monday, November 28, 2016

Crispy Ladies Finger Fry

lady finger fry bhindi fry


Lady finger is very famous vegetable in india especially in andhra it is  placed one of the dish on  meal plate for any occasion.We can prepare many recipes with ladies finger.But Most of the people like to eat lady finger fry.We can add grated coconut or cashew nuts as per our wish.Do not worry if these are not at the time of fry.With out them,  fry also yummy.... 


Ingredients


Ladyfingers       250 grs
Green chillies       5
Oil                           for deep fry
Mustard seeds      1/4 spoon
Dry chillies            2
Cumin seeds          1/4 spoon
Chana dal                1/2 spoon
Ground nuts            1/4 cup
Curry leaves             few
Turmeric                  1/4 spoon
Salt                             to taste
Red chilli powder    1/2 spoon
Garlic                       5 cloves


Preparation


Wash the vegetable  ladyfingers with water.  Each ladyfinger should be wipe with cotton cloth or paper napkin. Then spread 
over on cotton cloth for 20 to 30 minutes for remove dryness.
Then cut them into small round size pieces.
Remove upper layer of the garlic.
wash curry leaves and keep aside.
Cut green chillies into 2 pieces or split them in the middle of the chilli.


Method


1.Take a thickened bottom vessel or pan and put on the flame.
2.Add oil for deep fry when pan is heated.
3.Add  some lady finger pieces when oil is hot.
4.Fry them till they become to dark colour or changing their colour then take them out and keep on the paper napkin for absorb excess of oil.
5.Fry all lady finger pieces like this.Remove this pan from flame.
6.Take another  pan and put on the flame and add 2 spoons of oil when pan is heated.
7.When oil is heated add mustard seeds.fry till they become to splutter.
8.Then add cumin seeds,garlic cloves and dry chilli pieces and fry for 20 seconds.
9.Then add chana dal and fry till they become to golden colour.
10.Then add ground nuts and fry till they change into dark shade.
11.Then add curry leaves and add spitted green chillies and fried lady  finger pieces.
12.Add turmeric,salt and red chilli powder.
13.Mix all well.Taste if salt and spicy is enough or not.If not then add some more salt and red chilli powder.
14.After adding red chilli powder do not fry for long time.Because red chilli powder change the colour of the fry or vegetable pieces.
15.This is  very suitable dish to eat with pappu charu or sambar or any dal varities.....Enjoy.!


Keep in the  mind


Adding onion and  coconut is optional.
If we like, add sliced onion pieces and fry  them well then add fried lady finger pieces.
Finally add grated coconut pieces.
We can add cashew nuts in the place of ground nut also.
There is no need to add more oil for deep fry.
Add only 5 to 6 spoons of oil then add only few lady finger pieces.
When pieces fried well remove them add some more pieces in the same oil.For all pieces in the same oil.

Monday, November 14, 2016

Tindoora Avakaya Pickle

donda avakaya tindora pickle

In south india many people have a common habbit to  start to eat rice  with  pickle.We like to prepare pickles mostly with mango...(King of the fruit and seasonal one).This pickle tindura also gives same taste like  mango avakaya  and looks variety also.We can prepare this any season.


Ingredients


tindoora 100 grs
oil 5 spoons
tamarind flakes 3
lemons 1
fenugreek seeds 3 pinches
mustard seeds 1/4 spoon
salt 2 spoons
red chilli powder 2 spoon
turmeric 1/2 spoon
garlic cloves 10

For Seasonings

mustard seeds 1 spoon
chana dal 1/2 spoon
curry leaves few
dry chillies 2

Preparation


Soak tindoora in the water for 15  minutes to remove gumminess.
After that wipe each tindura with cotton cloth or tissue paper and dry for 15 minutes.
Then cut tindura into small  pieces or your wishing size (round or long slices).
Take a mixie jar and add garlic cloves and make a fine paste.Keep aside.
Add crystal salt and make a fine powder.
Soak tamarind flakes in 1 cup of water. and boil till water reaches above 100 degrees(bubbles forms in the water).cool it.
after that extract  thick tamarind juice using this water.
Take lemons and extract  lemon  juice.


Method


1.Take a thickened bottom vessel and put on the flame.
2.Add fenu greek seeds when vessel is heated.
3.Roast untill fenu greek seeds change their colour into dark and gives nice aroma.This is the indication of the correct roast of fenu greek seeds.Put off the flame.
4.Remove from the vessel and cool it.
5.After that make a fine powder using mixie jar.keep aside.
6.Add mustard seeds and make a fine power also(do not roast ).7.Take a big mixing bowl and add red chilli powder,salt,turmeric,fenu greek power and mustard seeds power.
8.Mix all very well.After that add garlic paste and  mix it also.
9.Then add tamarind pulp or juice and mix well.
10.Taste it if salt,red chilli and tamarind juice are enough or not.
11.If not add some more salt and red chilli power and lemon juice.
12.Add chopped tindura pieces and mix all well.
13.Take a pan and put on the flame and ad d oil when pan is heated.
14.When oil is hot add mustard seeds. fry till they become to startle then add chana dal and fry till become to light  golden colour .
15.Finally add curry leaves and put off the flame.
16.After cooling the seasonings add to the pickle.17.Keep this in air tight container when it is become to room temperature completely.

Keep in the mind

Adding salt and red chilli powder according to your taste.
Best method is do not add total quantity of salt and red chilli powder.
Add little by little according to your taste.
Do not use wet hands and wet vessels and spoons for preparing any pickel.
 Roast only fenugreek seeds not mustard seeds.

Thursday, November 10, 2016

Gongura Pappu(Sorrel Leaves Dal) Andhra special

sorrel leaves dal gongura pappu

This  recipe is very  famous and traditional one in andhra.We can say gongura is 'The king of green leaf vegetables'. Andhra is very famous for gongura(sorrel leaves).We can prepare many varities using it(sorrel leaves).If we think about gongura ,immediately andhra pradesh name is blinks in our mind.Because andhra is very famous for gongura.....like north india  is famous for roties,tamil nadu is famous for idli sambar...kearala is famous for coconut oil recipes...

Ingredients



sorrel leaves 200grs 
onion 1
green chillies 5
tamarind 1 flake
salt to taste
turmeric 1/4 spoon
red chilli powder 1 spoon
tur dal 75 grs
oil 2 spoons
ghee 1 spoon
mustard seeds 1/4 spoon
cumin seeds 1/4 spoon
dry chillies 2
garlic cloves 5
curry leaves few



Preparation


Wash tur dal with the water then soak them for 30 minutes.
Wash sorrel leaves in the water(add 1 spoon of crystal salt in that water).Better to soak for 20 minutes in that water.
Wash onion and green chillies and cut the onions and green chillies into medium size pieces.
Wash curry leaves and keep aside.
Remove layer of garlic cloves.


Method


1.Take a pressure cooker and add soaked tur dal and 2 cups of water and cook for 2 whistles.
2.After pressure is completely coming out then open the cooker lid. And mash the dal(coarsely). 3.Take a cooking vessel and add sorrel leaves,onion and green chilli pieces,salt,turmeric,tamarind flake and 3 cups of water and cook till sorrel leaves become so tender.
4.Add coarsely mashed dal and mix all well.
5.Add red chilli powder and cook for 5 minutes.
6.Taste the dal if salt is enough or not.If not add some more salt and mix well.Put off the flame.
7.Take a thick bottom vessel or kadai and put on the flame.
8.Add oil when kadai is heated.
9.After oil is heated add ghee.
10.Add mustard seeds when ghee is melted.
11.Fry mustard seeds when they started to splutter.Then add dry chillies and crashed garlic cloves and fry till garlic cloves turns into brown colour.
12.Add cumin seeds and fry for 5 seconds and  add curry leaves and put off the flame.
13.Add these seasonings to sorrel leaves dal and mix all well.
14.Andhra special sorrel leaves dal is ready to eat with steam rice...Enjoy!....



Keep in the mind


Take special care when we wash the sorrel leaves.Sorrel leaves may have worms.So take care when you add any green leaves to the curry.
Some people like to add tomato also.If you like add tomato and avoid tamarind flakes.
There is one easy and simple step to prepare any dal varities.
Add all ingredients (except salt and tamarind) into the pressure cooker and add water and cook for 3 to 4 whistes.When the pressure is completely coming out from the cooker then open the lid and add salt and tamaind flakes and cook for 2 mintues.Finally add seasoning to this dal.This is very easy dal preparation.But follow this preparation if you do not have enough time to prepare this recipe.
Follow the first preparation for to get more tasty  sorrel dal....

Wednesday, November 9, 2016

Healthy Multi Grain Flour Making

multi grain chapati flour

 We can prepare healthy and energetic multi grain flour at home easily. Making this flour at home we can get hygienic and  pure multi grain atta(with out maida or any other impure ingredients).We can make soft chapaties and pulkas with this flour.

Ingredients



wheat 1kg
finger millet(ragi) 100 grs
green gram(pesalu) 100 grs
oats 100 grs
flax seeds 100grs
dry corn 100 grs
pearl millet(sajjalu) 100 grs
great millet(jonnalu) 100 grs
Barley 100 grs
dry soya beans 100 grs
chana dal 100 grs



Preparation



Clean all ingredients if any small stones are existed in grains.
 Dry all ingredients (except oats )  in hot sun shade for one or two days.
Take a mixie jar and add all ingredients and make a fine power.
For getting fine powder you have to sieve the flour.
This is very healthy flour and good in the taste too.If we take 2 pulkas with this flour regularly ,makes our body strong and heatlhy because we can eat many grains in  our daily diet that gives healthy life (our  healthy ancestors secret ).


Keep in the mind

In winter season we do not get hot sun.In that time we can make the flour after roasting the grains slightly.Only small amount of flour we have to make because roasted grain flour may not be store for long time instead of dried in the sun shade.
We can store many months if we dry the grains properly.
And do not use wet hand to take the flour from the container at the time of preparing dough.


Spicy Boondi Mixture

karam boondi snacks

This is very easy snack item to prepare.Making of this  snack is taken below 20 minutes. Children also feel happy if you add groud nuts or dry fruits and that increase the  tasty also.Adding fried curry leaves gives some nice aroma and tempts us to eat this snack immediately.If you do not like spiciness then avoid to add red chilli powder.That soft boondi also very nice in the taste. 


Ingredients


besan flour 1 cup
rice flour 1 spoon
salt to taste
red chilli powder 1/4 spoon
curry leaves few
ground nuts 1/4 cup
oil for deep fry

Preparation


Take a big mixing bowl.
Then add besan flour,rice flour,red chilli powder(optional) and salt and mix well.Then add water little by little to make boondi batter.
Batter consistency should be like thin(not watery).If you leave the batter with spoon ,batter should be feel down drop by drop.
Wash the curry leaves.

 Method



1.Take a kadai or thickened bottom vessel and add 2 spoons of oil.
2.When oil is heated add curry leaves and fry for 30 seconds and remove them and keep aside.
3.Add ground nuts and fry till they change the colour then remove from the oil.Keep aside.
4.Pour some more oil for deep fry and put the flame on high.
5.Take a boondi laddle(boondi maker)  and pour some batter on it and place it over the kadai.
6.Boondi laddle has some holes so batter feel down into the oil by drop by drop.
7.Add batter only when oil is very heated.
8.Batter drops pop up from the oil and fry for 2 minutes.
9.Remove them from the oil and do like this remaining batter also.
10.Add this boondi on kitchen paper napkins for absorb excess of oil.
11.Take a mixing bowl and add fried ground nuts,curry leaves and boondi and mix all well.
12.Easy snack item spicy boondi is ready to eat with any sweet ...Enjoy!.....


Keep in the mind


Making the batter is very important.Batter should not be like very thick or very thin.Batter should not be like watery(thin) or pakodi batter(thick).
Just like dosa batter and consistency is little bit thin than dosa batter.
Add batter when oil is very heated.  If you Add the  batter When  oil is not heated ,batter is not pop up from the oil and boondi shape is not forms properly. 

Tuesday, November 8, 2016

Gongura Chutney Andhra Special

gongura roti pachchadi  sorrel leaves chutney


This is andhra special food item.Every one likes to eat this chutney with steam rice.This is very easy and traditional recipe.For this chutney preparation we should use mortar and pastle instead of mixie. Adding raw onion pieces increases the taste of the chutney.Of course adding onion pieces is optional.We can get health benefits from eating sorrel leaves and this is not preserved  sorrel leaves pickle.That preparation is totally different.This is regular chutney and eat this chutney with dosa(atla thaddi attu) also.


Ingredients

sorrel leaves 200grs
green chillies 25 grs
ginger 1
cumin seeds 1 spoon
salt to taste
oil 4 spoons
onion 1
tamarind 1 flake


 Preparation


Wash sorrel leaves in the salt water and wash onion and green chillies also.
Cut onions into small pieces.
Cut each green chilli into 2 pieces.
Remove upper layer of garlic cloves


Method


1.Take a thickened bottom vessel and put on the flame.
2.Add 1 spoon of oil.When oil is heated add green chilli pieces and fry for 2 to 3 minutes till green chillies are fried well.
3.Remove green chillies from the oil and keep aside.
4.Add 2 spoon of oil and when oil is heated add sorrel leaves and cook for some time(nearly 20 minutes).
5.After some time water is coming from the sorrel leaves.Then add tamarind flake and cook till water is completely evaporated.
6.After some time oil is coming from the leaves.Then put off the flame.keep to cool .
7.Take a mixie jar and add fried green chillies,salt,cumin seeds and garlic cloves and make a smooth paste.
8.Take a  mortar and add green chilli paste and cooked sorrel leaves and tamarind flake.
9.Make a fine paste using pestle.
10.Finally  add  finely chopped onion pieces and taste the chutney if salt is enough or not.
11.If not add some more salt and mix all well.
12.Tasty  sorrel leaves chutney is ready to eat with hot rice.....


Keep in the mind


We can  make this chutney using mixie instead of  mortar.
But making this chutney with mortar gives different taste. Mixie makes the chutney fine paste..This is not gives nice taste and texture.In mortar we do  not make a fine paste.semi pasted sorrel leaves gives good taste as well as nice texture.
If you like seasonings you  can add seasoning(mustard seeds,urad dal or chana dal and curry leaves) also.

Friday, October 28, 2016

Onion Pakodi Andhra Style

onion crispy giger pakodi

This is very tasty snacks in rainy  season or when the climate become cool.Eating hot  crispy  onion pakodies while watching the beautiful climate or favourite T.V show...That enjoyment is different....This ginger onion crispy pakodi is very famous in andhra and naturally many people prepare this one on evening section when children coming back to school...Nice snacks for kids...

Ingredients

besan flour 1 cup
onion 2
green chillies 6
ginger  1 inch pieces
suji 5 spoons
salt to taste
oil for deep fry
rice flour 2 spoons

Preparation


Wash onions,green chillies and ginger and cut onions into long slices and cut green chillies into small pieces.
Peel ginger and wash once again and cut into small pieces.


 Method


1.Take a big  mixing bowl and add onions,green chilli pieces and ginger pieces and mix all well.Then add 1 spoon of oil and add suji and mix well.
2.Add besan flour,rice flour and salt and  mix well and add water little by little to make pakoda batter.
3.Taste the batter if salt is enough or not.If not add some more salt and mix well.
4.Take kadai  and put on the flame.
5.Add oil for deep fry.Put the flame on high till oil is heated.
6.When oil is heated reduce the flame and take a little portion of batter and place it in the heated oil and fry till they become to  golden colour.
7.Remove this pakodies from oil and place them on the paper napkin for absorb excess of oil.
8.This onion pakodi is good snacks and nice combination to eat with tomato sauce.....

Keep in the  mind


We can make besan flour at home.Take chana dal  and make a fine powder using mixie or blender.Sieve it to get fine flour.
Adding suji and rice flour makes the pakodi crispy and tasty too.
Add more onion pieces for  making of this pakodi.
If children donot like ginger you can add  coarse paste of ginger and green chilli pieces also.

Thursday, October 20, 2016

Kova Coconut Laddu

kova coconut laddu sweet

This laddu taste is different  from normal laddus. Very tasty and  easy to preparing sweet item.Adding dry  fruits and elachi powder is optional.But fried dry fruits increases the taste of the recipe.Use only cream milk and fresh grated coconut.This laddu taste is resembles like basundhi and creamy ice cream taste..If you start to prepare this sweet you will diffinetly like to prepare this one frequently.

Ingredients

grated coconut 1 cup
jaggery  1 cup
elachi 2
dry fruit pieces few
Cream milk 1/2 liter
sugar 200 grs
ghee 2 spoons

Preparation


Grate the coconut.
Mash the jaggery.
Make elachi  powder.
Cut the dry  fruits into small pieces.

Method


1.Take a cooking vessel and put on the flame.
2.Add jaggery pieces and some water(1/4 cup) and boil till jaggery is completely dissolved in the water.
3.Then add  grated coconut and stir well and cook for 10 to 15 minutes.
4.Add elachi powder and stir well.Put off the flame.
5.Take a any other cooking vessel and add cream milk and boil.
6.Boil till milk become to thick(around 20 to 30 minutes)then add sugar and mix well.
7.Finally add dry fruit pieces and ghee and grated  and jaggery mixture and mix all well.Put off the flame.
8.Keep to  cool .
9.When the mixture  coming to the room temperature take a small portion and make laddu shape or your wishing shape.
10.Put cashew nut on top of the laddu.
11.This is very tasty laddu...Enjoy to eat in some special occasions or on festival days....All the best.

Keep in the  mind


We can fry the dry fruits before adding in the  mixture.
Fry the dry fruits in ghee, gives good taste.
Add fresh coconut, not frozen one.
Add cream milk only.Low fat milk does not gives the taste as well as milk does not become to thick.
This is high calorie food.

Tuesday, October 18, 2016

Simple Egg Pulao Preparation

egg fried rice pulao

This recipe is very easy, simple and quick preparing one.Ingredients are so simple and optional also.You can remove some ingredients like carrot ,peas,mint leaves,curry leaves,.if you reduce preparation of the time  of making the recipe.    Vegetarian people can prepare this recipe with out adding egg.The taste is same with out egg.

Ingredients 


rice 1 cup
oil 2 spoons
ghee  1 spoon
onion 1
tomato 1
green peas 2 spoons
carrot 1
ginger garlic paste 1/4 spoon
mint leaves few
curry leaves few
coriander leaves few
salt to taste
garam masala 1 spoon
poppy seeds 3 spoons
cashew nuts 10
eggs 3

Preparation


Wash rice with water  and drain the water completely then add  1 1/2 cup of water and cook the rice(pressure cooker or stove).
Take a cooking vessel and add water and eggs and boil them.After that remove the shells of eggs.
Wash onion,tomato,carrot and peas and cut onions and carrot into small pieces.
Take a blender and add tomato and make tomato paste.
Make ginger garlic paste.
Make garam masala powder.
Wash mint leaves,curry leaves and coriander leaves.Keep them aside.
Take a mixie jar and add poppy seeds and make a fine powder then add cashew nuts and make a powder then add  little bit of water and make a fine paste.


Method


1.Take a big cooking vessel or thick bottom vessel and put on the flame.
2.When vessel is heated add oil.
3.When oil is heated add ghee.
4.After melting the ghee add finely chopped onion pieces and fry till they become light golden colour.
5.Then add ginger garlic paste and fry for 20 seconds.
6.Add finely chopped carrot and green peas and cook for 2 minutes.
7.Add mint leaves and tomato paste and cook for 5 minutes.
8.Add some salt and green chilli sauce and cashew nut paste and 1/4 cup of water and cook till water is completely evoparated and oil is coming from the tomato paste.
9.Then add rice(cooked rice) and mix all well and taste the pulao if salt is enough or not.If not add some more salt and add finely chopped coriander and put off the flame.
10.Very simple and tasty pulao is ready to eat...Enjoy!....


Keep in the  mind


Adding  mint leaves,green peas and carrot is optional.If you feel some more time to add these ingredients then leave them.
Add only finely chopped onions and tomato paste.
For the  spiciness we  add chilli sauce.You can add green chilli pieces  or red chilli  sauce also.

Sunday, October 16, 2016

Tindura(Dondakaya)Coconut fry

tindura fry donkaya kobbari vepudu

  This fry is well known one in south india especially in andhra many people prepare this fry  with the combination of sambar and pappu charu or any dal varities.In my mother used to prepare this fry in saturdays with the combination of  sambar. Adding  grated coconut can increase the taste of the fry. We can prepare tindura chutney,tindura plain fry also....

Ingredients


ivy gourd  1/4 kg
onion 1
green chillies 4
grated coconut 1/2 cup
oil 2 spoons
mustard seeds 1/4 spoon
cumin seeds 1/4 spoon
dry chillies 2
urad dal 1/4 spoon
chana dal 1/4 spoon
curry leaves few
turmeric 1/4 spoon
salt to taste
red chilli powder 1/2 spoon
garlic cloves 5


 Preparation


Wash ivy gourd or tindura or dondakayalu in the water and soak for 20 minutes in salt adding water to remove gummyness of tindura skin.
After that cut tindura your wishing shape(round or finely chopped or long splitted pieces).
Wash onion,green chillies and curry leaves and cut onions and green chillies into small pieces.
Wash the curry leaves and keep aside.
Grate the coconut and keep aside.
Remove upper layer of the garlic cloves.


Method


1.Take a kadai or thickned bottom vessel and put on the flame.
2.After heating the kadai or vessel add  oil.
3.When oil is heated add mustard seeds and fry till they started to splutter.
4.Add cumin seeds and dry chillies and fry for 1 minute.
5.Add garlic cloves and fry for 1 minute.
6.Add urad dal and chana dal and fry till dals become to light golden colour.
7.Add curry leaves.
8.After that add finely chopped onion and green chilli pieces. and fry till they become to golden colour.
9.Then add tindura pieces and put the lid and fry for 5 to 10 minutes in low or medium flame.
10.Add turmeric,salt and stir well and put the lid and keep to fry till tindura pieces become tender.
11.When tindura fried well then add red chilli powder and stir well and fry for  1  minute.
12.Then add grated coconut and keep to fry for another 1 minute.
13.Taste the fry if salt is enough or not.If not add some more salt and stir well and put off the flame.
14.Tindura or dondakaya fry is ready to eat with steam rice or sambar rice.....Enjoy!...


Keep in the mind


Use fresh coconut.Fresh coconut gives good taste than frozen one.
You can fry tindura separately after that  add it to seasonings and fried onions.
For deep fry use kitchen napkins for remove excess of oil from tindura pieces.
Add red chilli powder after completely fring of the tindura pieces.because if we add red chili power before frying of the tindura pieces then red chilli powder gives the good colour to the fry even tindura pieces not fried well.

Tuesday, October 11, 2016

Plantain Curd chutney

plantain curd chutney aritikaya pachchadi

This is rarely preparing chutney but it is traditional one.In  some religious people like to prepare plantain curd chutney(aritikaya perugu pachchadi) in festival seasons and fasting days and they like to eat this one just like to eat chicken dishes.Eating with  rice is best combination.Adding 2 drops ghee in hot rice, there is no explanation to say about this taste of chutney.No need to  any curry ..Just steam rice,plantain chutney and ghee....enough.Lunch is finished....

Ingredients


plantain(raw aritikaya) 1
tomato 1
green chillies 5
dry chillies 3
garlic cloves 5
tamarind 2 flakes
salt to taste
cumin seeds 1/4 spoon
oil 3 spoon
mustard seeds 1/4 spoon
urad dal 1/4 spoon
curry leaves few
curd  1/2 cup

Preparation


Wash the plantain and cut into 3 pieces with layer and keep in the cooking vessel and add 2 cups of water and cook  till plantain pieces become tender.Then drain the water and remove the layer of  plantain pieces and mash them(coarsely).Keep aside.
Take cream curd and beat well.
Wash curry leaves,green chillies and tomato. and keep the curry leaves aside and cut the  tomato into pieces.
Split the  green chillies into 2 pieces.
remove upper layer of the garlic cloves.

Method


1.Take a kadai and put on the flame.
2.Add 2 spoons oil when kadai is heated.
3.Add green chillies when oil is heated.
4.After frying the green chillies remove from the oil.Keep aside.
5.Add dry  chillies and fry for 2  minutes.Keep aside.
6.Then add tomato  pieces and fry till they become tender.Remove the tomato pieces.
7.Then add coarsely mashed plantain pieces and put off the flame.
8.The kadai heat is enough for frying plantain pieces.
9.Then take a mixie jar and add fried green chillies,dry chillies,garlic cloves,cumin seeds,tomato pieces and salt and make a paste.
10.Take a pan add 1 spoon oil.
11.When oil is heated add mustard seeds and fry till they started to splutter.
12.Then add urad dal and fry till they become to light golden colour.
13.Then add curry leaves and put off the flame.
14.Take a mixing bowl and add green chilli and tomato paste,plantain paste and finely beated curd and mix all well.
15.Then taste the chutney if salt is enough or not.if not add  some more salt and mix well.
16.Add seasoning and mix all well.
17.Raw plantain curd chutney is ready to eat with steam rice.Enjoy....

Keep in the mind


Adding coriander is option.If you like add finely chopped coriander pieces also.
Add fresh creamy curd.Sour curd can change the taste of the  chutney.

Sunday, October 9, 2016

Kobbari Thalimpu Annam(White Coconut Rice)

coconut rice prasadam

This is one of the  very easy and quick preparing recipe.In festival days especially in Devi Navarathrulu we prepare it as prasadam.This Kobbari annam(coconut rice)is white in colour and  ghee smell tempts us  to eat eagerly.Adding cashew nuts and dals are increases the tasty of the recipe.So that fry  correctly till they  become to golden colour.


Ingredients



rice 1 cup
grated coconut 1/2 cup
ghee 5 spoons
mustard seeds 1/4 spoon
cumin seeds 1/4 spoon
urad dal 1/4 spoon
chana dal 1/2 spoon
cashew nuts 1/4 cup
curry leaves few
green chillies 5
salt to taste


 Preparation




Take a fresh coconut and grate it .Do not use frozen coconut.
Wash the rice 2 times and drain the water and add 2 cups of water and cook in the pressure cooker and cooking vessel till rice become soft(not so soft).
Keep to cool.
Wash curry leaves and keep aside.


Method


1.Take a cooking vesssel or kadai.Put on the flame.
2.When kadai is heated add ghee.
3.When ghee is melted add mustard seeds.fry till they started to splutter.
4.Then add cumin seeds,urad dal and chana dal and fry till dals become to light golden colour.
5.Add cashew nuts and fry till it become to light golden colour.
6.Add chopped green chilli pieces and curry leaves.
7.Then add grated coconut and put off the flame.
8.The vessel heat is enough to fry the grated coconut.If you fry on the flame, the grated coconut colour may be changed(not remains in white colour).
9.Then add cooked rice  and salt and mix all well.
10. Take care when mixing the rice and grated coconut that should be mixed well.
11.Taste the salt. If salt is not enough add some more salt and mix all well.
12.This rice is very tasty and easy to prepare as prasadams also.This is one of the  parasadams in Navaratri Naivedyalu.....


Keep in the mind


We can add ginger pieces at the time of seasonings.Adding ginger is optional.
Add coriander leaves also.Finely chopped coriander leaves add at the end of the recipe.
Do not fry grated coconut and cooked rice that may be change the colour of the recipe.Add rice only after put off the flame.

Saturday, October 8, 2016

Green Potato Recipe

mint potato fry recipe

Potato is a wonderful vegetable either we can  like to  eat with rice or roti.We can prepare many dishes with using this vegetable.This is children  favourite vegetable also.Adding green leaves like mint,curry and coriander leaves gives green colour to the recipe.Iam not adding any masala.But no compromise in the taste of the curry equal to masala recipes. Of course we can prepare this recipe not only for meals  or roti but also make this one for snacks like samosa curry and alu dosa. 

Ingredients


potatoes 1/4 kg
onion 1
green chillies 5
garlic 5 cloves
ginger 1 inch piece
mint leaves 1 cup
curry leaves few
coriader leaves 1/2 cup
oil 2 spoons
mustard seeds 1/4 spoon
cumin seeds 1/4 spoon
chana dal 1/2 spoon
turmeric 1/4 spoon
salt to taste


Preparation


Wash potatoes with water then cut into 2 pieces and put them in pressure cooker or cooking vessel and add 2 cups of water and cook for 3 whistles or boil potatoes till they  become  tender.
When the boil potatoes become to room temperature then peel the layer and cut the potatoes into medium size pieces or mash them.
Wash mint leaves,curry leaves and coriander leaves  and cut  coriander leaves into small pieces.
Wash onion,green chillies,ginger with water.
Cut onions into small pieces.
Peel the ginger and clean once again and cut into small pieces.
Cut green chillies into pieces.
Remove  layer of garlic cloves.
Take a mixie jar add ginger pieces,garlic cloves and green chilli pieces and make a fine paste.


Method



1.Take a kadai and put on the flame.
2.When kadai heated add  oil .
3.When oil is heated add mustard seeds and fry till they splutter.
4.Then add cumin seeds and chana dal and fry till dal become golden colour.
5.Add curry leaves and add chopped onions and fry till they become golden colour.
6.Add green chilli paste and fry till remove the raw smell.
7.Then add mint leaves and fry for 3 minutes.
8.Add potato pieces ,turmeric and salt and saute well.
9.Fry for 5 to 8 minutes in low flame.
10.Taste the curry if salt is enough or not.If not add some more salt and saute well.
11.Finally add  finely chopped coriander leaves and saute well and put off the flame.
12.Green potato fry is ready to eat with chapathi or steam rice.
Enjoy......


Keep in the mind



Do not add red chilli powder.It can change the colour of curry.Only add green chilli paste.
Adding mint leaves,curry leaves,coriander leaves and green chilli paste makes the curry to green colour.

Friday, October 7, 2016

Amaranthus Tomato recipe

amaranthus fry tomato thotakura curry

This recipe is normal one .Making this curry with tender amaranthus leaves is best for good taste.Adding tomatoes gives little bit sourness to the curry.Some people feels that eating amaranthus(thotakura ) is equal to eating grass.They do not like to eat plain amaranthus that type of  persons may like to  eat this recipe because of adding tomatoes and   more garlic cloves.

Ingredients



amaranthus leaves 2 cups
tomato 2
onion 1
green chillies 3
oil 1 spoon
mustard seeds 1/4 spoon
cumin seeds 1/4 spoon
chanda dal 1/2 spoon
curry leaves few
turmeric pinch
salt to taste
red chiili powder 1/2 spoon
dry chillies 2
garlic cloves 5


 Preparation


Wash amaranthus with water and soak in salt added water for 20 minutes.
Then cut amaranthus into small pieces.
Take a cooking vessel and add amaranthus leaves pieces and 2 cups of water,1/4 spoon of salt and cook till amaranthus become tender.
Wash tomatoes,onion and green chillies and cut into small pieces.
Remove layer of garlic cloves.

Method


1.Take a cooking vessel or kadai.Put it on the flame.
2.When kadai is heated add oil.
3.When oil is heated  then add mustard seeds.When mustard seeds started to splutter then add dry chilli pieces and cumin seeds and fry for 1 minute.
4.Add chana dal and fry till dal become golden colour.
5.Then add garlic cloves and fry for 1 minute.
6.Add curry leaves.Immediately add finely chopped onion and green chilli pieces.
7.fry for 4 to 5 minutes in low or medium flame.
8.Add tomatoes.saute it.
9.Take a mixing bowl and add boiled amaranthus pieces,salt,turmeric,and red chilli power and mix all well.
10.Add this in to the curry when tomtoes are semi cooked.
11.Stir well.and fry for 5 minutes.
12.Taste the curry if salt is enough or not.
13.If not add some more salt and saute the curry and put off the flame.
14.Amaranthus tomato fry is ready to eat with steam rice....Enjoy..

Keep in the mind


Take special care to when you wash green leaf vegetables.Compulsory soak in crystal salt added water for 15 to 20 minutes.
Adding tomatoes are option.
Be careful when frying garlic cloves.they may be splutter and jumped up from the oil if not remove the layer properly or  not crushed correctly.