Prep time: 30 minutes
Cooking time : 45 minutes
Cuisine : Andhra
Ingredients:
1 cup of rice
1 cup of grated jaggery
3 tbsp of roasted cashewnuts
2.5 cups of milk
1/2 cup of water
Method:
1. Mix the milk and water in a thick bottom vessel, keep it on high heat and bring to broil.
2. Reduce heat to low, add rice and cook till done. Finally garnish with roasted cashews and offered as neivedyam to Lord Ganesha.
Sweet Undrallu/Modhaks/Kudumulu:
Prep time: 45 minutes
Cooking time : 15 minutes
Makes 15 modhaks (approx)
Ingredients:
1 cup of rice flour
2 cups of water
1/2 tsp of salt
For filling:
1 cup of grated Jaggery
1/2 cup of fresh grated coconut
1/2 tsp elachi powder
Method:
1. Broil the water in a thick bottom vessel on high heat, reduce heat to low, slowly add rice flour and salt, stir well to get a smooth dough. Turn off the heat and let it cool completely.
2. Melt jaggery with little water in another vessel, add coconut and elachi powder, mix well and cook for 3 minutes on low heat and turn off the heat and let it cool completely.
3. Make 1.5 diameter balls of rice flour dough. First shape it into a cup with your fingers, place 1 tsp of coconut filling and cover all sides with the rice dough and make round shape or desired shape. Make all with the total fillings.
4. Place the modhaks in idli stands and cook for 5 minutes on steam. Allow them to cool for 5 minutes before removing from the idli stands. After 5 minutes remove and offered to Lord Ganesha as neivedyam.
Sabudana Vada:
Prep time: 45 minutes
Cooking time : 15 minutes
Makes 20 vadas(approx)
Cuisine : Andhra
Ingredients:
1 cup of sabudana or saggubiyyam
3 tbsp of rice flour (adjust)
3 tbsp of gram flour (adjust)
3 finely chopped green chillies (adjust)
salt as per taste
1 tsp finely chopped ginger
1 tsp finely chopped garlic
1 tbsp crushed cumin seeds
3 tbsp finely chopped green leaves (I used both curry leaves and coriander leaves)
oil for deep frying
Method:
1. Soak sabudana for 30 minutes with little water, drain and keep aside. (I used small sabudana)
2. Add rice flour, basin, finely chopped green chillies, ginger, garlic, salt, crushed cumin seeds and green leaves, mix well (don't use the water).
3. Make shape of vadas on a plastic sheet, deep fry in oil till light golden color. Remove from oil and offered as prasadam to Lord Ganesha.
This is my entry to Ashaji's RCI - Karnataka. Thanks asha for hosting a lovely event. For this event only I tried this rice dish called "VAANGI BHAAT". Really our family enjoyed a lot. I tried Nupur's Vaangi Bhaaat recipe . Really came out very delicious. Thanks Nupur. Here is my recipe:
VAANGI BHAAT:
Prep time : 20 minutes
Cooking time : 1 hour
Serves : 3
Cuisine : Karnataka
Ingredients:
1 cup basmati rice
6 small brinjals
2 tbsp ghee or oil
3 bay leaves
1 big onion chopped finely
5 tbsp of green leaves (mixed of coriander and mint)
salt to taste
4 green chillies (slit them length wise)
few curry leaves
1/2 tsp turmeric powder
1/2 tsp cumin seeds powder
1/2 tsp coriander powder
For masala paste:
1/2 cup onion (chopped big slices)
1/2 cup fresh coconut
1/2 tsp peppercorns
1 tsp ginger garlic paste
3 cloves
3 cardamom pods
1 small piece of cinnamon stick
salt to taste
3 dried red chillies
1 tsp oil
Method:
1. Wash the brinjals, remove the stems, slit part way into quarters and keep in salt water.
2. Wash and soak the basmati rice for 30 minutes.
3. Heat 1 tsp oil in a kadai, add all above masala paste ingredients, roast lightly, turn off the heat. Let them cool completely and then make paste with little water.
4. Stuff above masala paste into brinjals and keep aside.
5. Heat oil, add bay leaves, onions, curry leaves and green chillies, saute till transparent. Add turmeric powder, cumin powder, coriander powder and green leaves, fry for few more seconds on low heat.
6. Add remaining masala paste and stuffed brinjals, fry for 5 minutes, add soaked rice, fry for more few seconds, then add water and salt, mix, covered, cook till done.
7. Garnish with any vegetable gravy dish. I prepared aloo gravy as combo for this vaangi bhaat. Really enjoyed lot.
Note: Nupurji mentioned some tips to prepare this dish. While preparing this dish, they are very helpful. The tips are here.
As my fellow blogger's wish, here I am giving my version of murukulu. Here is my recipe:
Murukulu:
Prep time : 15 minutes
Cooking time : 45 minutes
Cuisine : Andhra
Ingredients:
2 cups rice flour
1/2 cup besan (gram flour)
1/4 cup sesame seeds
1 tsp red chilli powder
salt to taste
water to mix the dough
Method:
1. Mix all the above ingredients in a big bowl except water, prepare dough adding water gradually. Dough should not be too stiff.
2. Take a small amount of dough, keep in muruku machine, press gently in hot oil, deep fry them and remove into a paper towel.
3. Crunchy and delicious murukus will be ready to serve.
Veg Pizza:
Prep time : 3 hours
Cooking time : 45 minutes
Serves : 2-3
Source : Nupur's One Hot Stove
Pizza Sauce:
Prep Time : 15 minutes
Cooking time : 40 minutes
Ingredients for Sauce:
1 small onion (finely chopped)
4 garlic pods
1 bell pepper (green/red/orange) (finely chopped)
2 cups tomato puree
1 tsp red chilli powder
salt to taste
1 tbsp tomato ketchup or sugar
1/2 tsp black pepper powder
Sauce Preparation:
1. Heat the oil in a saucepan, add garlic and finely chopped onions, fry till transparent on low heat.
2. Add finely chopped bell pepper, stir well and cook for 5 minutes.
3. Add tomato puree, chilli powder and tomato ketchup. Mix well, uncovered, cook for 20minutes (approx) on simmer or until sauce is thick.
4. Add salt and pepper and let it cool to room temperature. A thick sauce is very important, because a watery sauce will make the crust soggy.
Pizza Dough:
Prep time : 3 hours
Ingredients:
2 cups maida or all purpose flour
1 cup wheat flour
1/2 tsp sugar
1 tsp active dry yeast
1 tsp salt
water as required to make soft dough
Pizza Dough Preparation:
1. Add 1/2 tsp sugar and 1 tsp active dry yeast to 1/4 cup warm water and keep aside for 10 minutes.
2. Mix the maida and wheat flour in a big bowl, add above yeast mixture, sugar, salt and some more water gradually and make a soft dough. Place the dough on a floured surface and knead with your hands and placed in an oiled bowl. Cover with damp cloth or plastic wrap and let it rise for 1-2 hours. Left over pizza dough can be frozen for future use.
Assembling and Baking:
1. Preheat the oven to 475 degrees for 20-25 minutes.
2. As the oven pre-heats, make the pizza base. Make the dough into two equal portions of two large pizzas (serving 2-3 each). Lightly apply the oil on a baking sheet and start stretching the dough on that baking sheet and press down as above to make the pizza base.
3. Spread pizza sauce on pizza base, leaving the edges unsauced. Sprinkle the grated cheese on top of the sauce. We topped the pizza with onions, red and green bell peppers slices and also with grated carrot juliens or your choice of veggies etc.,
4. Place the baking sheet with decorated pizza into the oven. Bake for 15 minutes or until the crust is crispy and golden and the cheese is browning and bubbling.
5. Cut into wedges and serve hot. Yummy veg pizza is ready to serve.
MATAR PANEER:
Prep time : 15 minutes
Cooking time : 25 minutes
Serves : 3
Source : Indira's "Mahanandi"
Cuisine : North Indian
Ingredients:
1/8 cup fresh or frozen green peas
1/2 cup paneer cubes
12 roasted cashewnuts
1 medium onion
2 big ripe tomatoes
3 tbsp oil
1 tsp ginger garlic paste(GG Paste)
1/2 tsp turmeric powder
1 tbsp red chilli powder (adjust)
1 tsp whole garam masala powder (adjust)
salt to taste
1/2 cup milk (adjust)
1/2 cup water (adjust)
2 tbsp finely chopped fresh coriander leaves
Method:
1. Make fine powder of roasted cashewnuts and keep aside.
2. Finely chop a medium onion, coriander leaves and 2 big ripe tomatoes and keep aside.
3. Heat oil in kadai, lightly fry the paneer cubes till light golden color and keep aside. In the same oil, add finely chopped onions, saute till transparent. Add GG paste and fry for few more seconds on low heat.
4. Next add finely chopped tomatoes, mix, covered, cook till soft, when pressed with the back of the spoon.
5. After spoon-mushing tomato pieces, add turmeric powder, red chilli powder, cashewnuts powder, whole garam masala powder, fresh or frozen green peas, fried paneer cubes and salt. Add 1/2 cup milk and 1/2 cup water, mix and simmer covered for about 10 minutes or until the gravy thickens.
6. Finally add finely chopped coriander leaves and turn off the heat.
7. Serve hot with Butter Naans or Chapatis or Rotis.
8. I served with butter naans. Really yummy combo with naans and enjoyed a lot. Thanks Indira.
Egg Tomato Curry:
Prep time : 20 minutes
Cooking time : 20 minutes
Serves : 3
Cuisine : Andhra
Ingredients:
6 Boiled Eggs
1 big finely chopped onion
3 tbsp oil
1/2 tsp cumin seeds
1/2 tsp mustard seeds
few curry leaves
1/2 tsp turmeric powder
1 tsp ginger garlic paste
4 big ripe tomatoes
2 tsp red chilli powder
salt to taste
1/2 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp whole garam masala powder
3 tbsp finely chopped coriander leaves for garnish
Method:
1. Boiled the eggs, make slits on each and around, keep aside.
2. Heat oil in a thick bottom kadai, add cumin seeds and mustards, let them splutter. Add curry leaves and chopped onions, fry till transparent on low heat.
3. Add turmeric powder and ginger garlic paste, fry for few more seconds. Add finely chopped tomatoes, mix, covered, cook till smash, when you press tomato pieces with back of the spoon.
4. Add red chilli powder, coriander powder, cumin powder, whole garam masala powder and salt, mix well, add boiled eggs to above curry, mix, covered, cook for more 5-10 minutes on low heat.
5. Sprinkle finely chopped coriander leaves and turn off the heat. Serve hot with white rice or chapatis.
Prawns Fry:
Prep time : 20 minutes
Cooking time : 20 minutes
Serves : 2
Cuisine : Andhra
Ingredients:
2 lb prawns (cleaned)
1 big chopped onion
4 tbsp oil
1 tsp cumin seeds
1 tsp mustard seeds
few curry leaves
3 tbsp cashewnuts
1 tsp turmeric powder
1 tsp ginger garlic paste
1 tsp red chilli powder
salt to taste
1 tsp coriander powder
1 tsp cumin powder
1 tsp whole garam masala powder
2 tbsp finely chopped coriander leaves for garnish
Method:
1. Add 2 cups of water to prawns and bring to a boil and cook for more 10 minutes on low heat, drain and keep aside.
2. Heat oil in a thick bottom kadai, add cumin seeds and mustards, let them splutter. Add cashewnuts and curry leaves, saute for few seconds on low heat, add finely chopped onions, fry till transparent.
3. Add turmeric powder and ginger garlic paste, saute for few more seconds, add cooked prawns, mix, covered, stirring between, cook for 10 minutes.
4. Add red chilli powder, coriander powder, cumin powder, whole garam masala powder and salt, mix well, covered, stirring between, cook for 10 minutes.
5. Remove the lid, cook till completely dry and finally add finely chopped coriander leaves and turn off the heat.
6. Yummy prawns fry is ready to serve. Serve with white rice.
ALOO GRAVY WITH TAMARIND JUICE:
Prep time : 30 minutes
Cooking time :20 minutes
Serves : 3
Cuisine : Andhra
Ingredients:
3 medium size potatoes (boiled and cut into medium size pieces)
3 tbsp oil
1 tsp cumin seeds
1 tsp mustards
few curry leaves
1 big onion (cut into length wise)
1/2 tsp turmeric powder
1 tsp ginger garlic paste
2 tbsp tamarind extract (adjust)
or
1 small lemon size tamarind (soak in warm water and take out the thick extract)
1.5 tbsp red chilli powder
1/2 tsp methi powder
salt to taste
3 tbsp finely chopped coriander leaves for garnish
Method:
1. Heat oil in a thick bottom kadai, add cumin seeds and mustards, let them splutter. Add chopped onions and curry leaves, fry till light golden color on low heat.
2. Add turmeric powder and ginger garlic paste, saute for few seconds, add potato pieces, mix gently, covered, cook for 5 minutes on low heat. Add tamarind extract and 1 cup of water, red chilli powder, methi powder and salt, mix well, covered, cook till gravy becomes thicken on low heat.
3. Garnish with finely chopped coriander leaves and turn off the heat.
4. Goes very well with white rice and chapatis too.
Goruchikkudu Curry:
Prep time : 15mts
Cooking time : 20mts
Serves : 3
Cuisine : Andhra
Ingredients:
1 lb Guvar beans (chop them into 1 inch size pieces)
3 tbsp oil
1 tsp cumin seeds
1 tsp mustards
few curry leaves
1 medium onion, chopped
5 green chillies (adjust, slit them length wise)
1 tsp turmeric powder
1 tsp ginger garlic paste
2 medium ripe tomatoes, chopped
salt to taste
3 tbsp finely chopped coriander leaves for garnish
Method:
1. Chop beans into 1 inch size pieces, boil them in hot water for 10 minutes or till slightly tender and drain them and keep aside.
2. Heat oil in a thick bottom kadai, add cumin seeds and mustards, let them splutter on low heat.
3. Add curry leaves, green chillies and chopped onions, saute till transparent on low heat.
4. Add turmeric powder and ginger garlic paste, fry for few seconds. Add boiled guvar beans , mix, covered, stirring between, cook for 5 minutes.
5. Add chopped tomatoes and salt, mix well, covered, stirring between, cook for more 10 minutes or till done.
6. Add finely chopped coriander leaves and turn off the heat.
7. Goes very well with white rice and also with chapati.
Ingredients
cauliflower - 1 (cut them into florets)
onions - 2 (chopped)
capsicum - 1
tomato - 1 (chopped)
cloves - 3 (lavangalu)
elaichi - 1
dalchini - 1 small stick (cinnanmon stick)
poppy seeds - 2 tb sps (khus khus)
dhaniyalu - 1 tb sp (coriander seeds)
jeera - 1 tsp
ginger - 1 inch piece
garlic - 2 cloves
chillie powder - 1 1/2 tb sps
salt to taste
oil - 3 tb sps
Preparation
1. Add 1 tsp of salt in hot water and soak cauliflower florets for 3 mts.
2. Drain water and set aside. 
3. Heat 1 tb sp of oil in a pan and add half of chopped onions. Fry for 3 mts in low flame. Add all of the chopped capsicum to it and fry till onions and capsicum turn their color. Switch of the flame and allow them to cool.
4. Grind tomato, poppy seeds, cloves, elaichi, dalchini, dhaniyalu, jeera, ginger and garlic, fried onions and capsicum to smooth paste. set aside.
5. Heat 2 tb sps of oil in a pan, fry remaining onions till golden brown. Add cauliflower florets, mix well and cook with lid covered for 3 mts in low flame.
6. Add ground paste, 1 1/2 tb sps of chillie powder, salt to taste and 3 cups of water. mix well. Turn to high flame and bring to boil. Allow to cook with lid covered till gravy turns thick and cauliflower pieces are well cooked.
7. Garnish with coriander and serve hot with rice, chapathis or roti.
Onions, chillies and roasted bengal gram powder
1. Heat a pan and fry roasted bengal gram, dried red chillies, jeera in low flame for about 4 mts. Switich of the flame when bengal gram starts turning its color. Allow to cool, add salt and grind to coarse powder.set aside. (This powder can be stored in a tight container for about a month).
2. Wash brinjals, slit them into 4 halves (make a plus shape) leaving the stems.
3. Heat oil in a kadhai and fry brinjals in low flame till brinjals turn soft. (cover with a lid and stir occassionally)
4. Set aside the brinjals once soft.
5. In the remaining oil, add urad dal, mustard seeds, jeera, dried red chillies (4), curry leaves, green chillies. fry for 2 mts in low flame.
6. Add onions, and fry till soft (for about 4 mts in low flame).
7. Add fried brinjals to onions, and cook for 3 mts in low flame.
8. Add roasted bengal gram powder, adjust salt and stir gently so that brinjals do not break. leave on low flame for 3 mts.
9. Serve hot with rice, sambhar/pappu charu or dal.
Pappu Charu (Toor dal rasam)
Very tasty and easily digestable dish that is popular in Andhra homes. My mom used to make this dish during winter, serving it with hot rice, ghee, potato fry and gummadi vadiyalu... mmm :-) the thought itself is mouth watering.
Ingredients
Kandipappu (toor dal) - 3/4 cup
brinjal - 1 (cut into cubes)
tomato - 1 ( cut into cubes)
okra (bendakaya) - cut into 2 inch size pieces
onions - 2 (cut length wise)
green chillies - 6 (slit length wise)
tamarind - 1 big lemon size. (soak in 2 cups of water and extract the pulp)
oil - 2 tb sps
turmeric - 1 tsp
salt to taste.
sugar - 1 tb sp (optional)
for seasoning
mustard seeds - 1 tsp
jeera - 1 tsp
red chillies - 4
curry leaves - 2 sprigs
garlic - 3 cloves (cut into small pieces or crush them)
chopped coriander to garnish.
Preparation
1. Pressure cook kandipappu with 2 cups of dal and mash it smooth.
2. Add 1 cup of water, brinjal, onions, okra, and green chillies. allow to boil till the vegetables turn soft.
3. Add tomato, tamarind juice, salt, sugar,turmeric powder and allow to boil in low flame for 15 mts. adjust tamarind juice and salt according to taste.
4. Heat 2 tb sps of oil in a pan. Add crushed garlic, mustard seeds, jeera, red chillies, curry leaves and allow them to splutter. Add this seasoning to boiling pappu charu. Allow to cook for 3 more minutes, garnish with coriander and serve hot with rice.
Carrot kurma
Ingredients
Baby carrots - 15 (each carrot cut into two pieces)
onions - 5 (chopped lenght wise)
curry leaves - 2 sprigs
curd - 1 big cup (whipped in a blender)
oil - 2 tb sps
water - 1 1/2 cup
chillie powder - 2 t sps
poppy seeds (gasagasalu) - 2 tb sps
cashew nuts - 2 tb sps
cloves (lavangalu) - 4
elaichi - 2
dalchini - 1 small stick
coriander seeds (dhaniyalu) - 2 tb sps
jeera - 1 tb sp
ginger - 1 inch piece
garlic - 3 cloves
Preparation
1. Grind poppy seeds, cashew nuts, cloves, elaichi, dalchini, coriander seeds, jeera, ginger and garlic to smooth paste with little water.
2. heat oil in a pan, add chopped onions, curry leaves and fry till onions turn soft.
3. add baby carrots, mix well. cover the pan with a lid and cook in low flame for 4 mts.
4. remove the lid, add ground paste, turmeric powder, chillie powder, salt and mix well. add 1 1/2 cup of water.
5. Raise the flame and bring it to boil. reduce the flame and cover with a lid. Allow the carrots to turn soft (takes about 10 mts)
6. revome the lid, add whipped curd and cook in high flame till the gravy turns thick.
7. serve hot with chapathi or rice.
India boasts of innumerable varieties of vegetarian and non-vegetarian dishes. punjabi rasoi has mouth watering dishes served with Indian breads like roti, parathas and poori. This is a traditional dish that shows the flavours of punjab, India. I love to eat punjabi foods. Though all the dishes I tried out are very good, I keep coming back to chole again and again. This is simple and easy to prepare.
Ingredients
Chole (Kabuli chana) - 1 cup.
onions - 2 (chopped length wise)
tomatoes - 2 (chopped)
chillie powder - 1 tb sp
turmeric powder - 1 t sp
chana masala - 2 t sps (any Indian brand would do)
amchur powder - 1/2 t sp (any Indian brand would do)
salt to taste
water - 1 cup
Preparation
1. Soak chana for 5 hours and pressure cook with 2 cups of water till 5 whistles come out.
2. drain water from cooked chana and set aside.
3. Take 2 tb sps of boiled chana, chopped tomato. Grind to smooth paste and set aside.
4. heat 1 tb sp of oil in a pan, add onions and fry for 4 minutes till soft.
5. add remaining chana, turmeric powder, chillie powder, salt, chana masala, amchur powder and fry for 2 minutes in low flame. cover the lid for 3 mts in low flame.
6. remove the lid, add the ground tomato-chana paste/puree, and 1 cup of water. Bring it to boil and lower the flame. cover the pan with a lid and allow to cook till the gravy turns thick.
7. garnish with coriander and serve hot with poori or chapathi.
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