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.Gutti Vankaya Kura (Stuffed Brinjal curry)
This sunday, me and suresh have been to Little India,the home of indian community in singapore, I happened to spot these cute little green brinjals at the local market in serangoon road. This is a bustling market full of fresh vegetables, fish, meat, spices, flowers, souveneir items, clothes and what not.
Vankaya has been an all time favorite in my home. Though I use all kinds of brinjals, cooking gutti vankaya with these green ones especially brings out the best of this curry. This is one of the traditional recipe which is a must in our family gatherings. One bite of it, and you are in heaven :-)
Ingredients
green brinjals - 11
chillie powder - 2 tb sps
turmeric powder - 1/2 tsp
oil - 3 tb sps
1 1/2 cup of water.
salt to taste
for stuffing
1 cup sesame seeds
3 tb sps chana dal (senagapappu)
2 tb sps urad dal (minapappu)
4 garlic cloves (crushed)
2 elaichi
1 small stick of cinanmon
1 inch piece of ginger (chopped)
oil - 1 tb sp
Preparation
1. heat kadhai, add 1 tb sp of oil. Add chana dal, urad dal, choppped ginger, garlic, cloves, elaichi, cinanmon and fry for 3 minutes in low flame. add sesame seeds and fry till golden brown. switch of the flame, allow the mixture to cool and grind them to a tight paste adding little water if necessary.
2. Wash brinjals thoroughly in water and remove the stems. slit them in a plus shape.
3. Divide the ground paste into two halves(one for stuffing and the other for gravy).Carefully stuff the ground paste into each brinjal. use your left hand to separate the slits and stuff the paste with your right hand fingers slowly so that the brinjals do not break.
4. Heat 3 tb sps of oil in a kadhai, add curry leaves, and drop stuffed brinjals slowly. stir them for a few seconds gently and cover the pan with a lid. keep stirring occassionally and cover it with the lid again. Do this till the brinjals turn soft.
5. remove the lid, add the remaining portion of the ground paste, turmeric powder, chillie powder, salt,water and mix gently so that brinjals do not break.
6. raise the flame and allow the water to boil. once water has come to boil, lower the flame and cover with a lid. keep stirring ocassionally. As the gravy turns thick switch of the flame. 
7. Garnish with corinader and serve hot with steamed rice.
gutti vankaya kura with potato fryAs a child this was a common snack found at home that I loved to eat after coming back from school. My mom used to make them in large quantities and store them in air tight containers. Easy to cook and above all a tasty munch over a cup of tea in the evenings, these gold colored crackers recipe comes straight from my moms kitchen to my dear bloggers. 1. Take a large bowl and mix maida, salt and ajwain seeds. Add ghee and to this and mix well . 2. Make a well in the center and add water slowly while mixing, till it forms a pliable dough. 3. Knead the dough till smooth (about 4 - 5 mts), cover and leave it for 10 - 15 mts. 4. Divide the dough into 2 halves and roll out into thin puris. 5. Cut each puri into long strips 1 cm wide and then again diagonally into diamond shape. 6. Heat oil in a deep kadhai (To check if oil is ready for frying, a pinch of dough dropped in should pop up/float immediately on top) and fry these diamonds in batches till golden brown. 7. Serve with a hot cup of tea or soup of your choice. These can be stored in air tight containers and their shelf life is longer too.
We need...
All purpose flour/Maida - 2 cups Water - 1/2 cupSalt - 1 tsp ajwain/carmom seeds - 1 tsp ghee - 1 tsp oil for deep frying
How to ....
Long back I mentioned in a meme about this dish thats my moms special. Sesame is usually available in cream white and black in color. I used the cream white one for making this dish. Do you know sesame seeds are rich in calcium, vitamins B1 and E. Here goes the recipe....
What we need ....
Sesame seeds (nuvvulu) - 1 cup
Onions - 2 medium sized chopped finely
Coriander seeds - 1 tsp
Jeera/cumin seeds - 1 tsp
Garlic cloves - 4
Curry leaves - 1 sprig
Turmeric - 1/2 tsp
Chilly powder - 1/2 tsp (adjust according to your spice level)
Salt to taste
Oil - 2 tsps
How to ....
1. Grind garlic, coriander seeds, and jeera coarsely. To it add sesame seeds and grind to a coarse powder. Set aside.
2. Heat oil in a kadhai, add curry leaves, chopped onions and turmeric. Allow the onions to turn light brown in color.
3. Reduce the heat to medium, add ground sesame powder, salt to taste and fry for about 8 mins so that the curry doesn't stick to the pan. 
4. Add chilly powder and fry for another 5 mins on low flame till the curry turns golden brown .
Its comfort food time at home these days and tomato dal is my first choice I'd opt for. I love this simple yet tasty flavor dish that goes well with chapati or steamed rice accompanied with potato fry. Here goes the recipe ....
Toor Dal (kandipappu) - 1 cup
Tomatoes - 6 (finely chopped)
Fenugreek seeds - 1/4 tsp
Turmeric powder - 1/4 tsp
Garlic - 4 cloves (crushed)
Chilly powder - 3/4 tsp
Coriander powder - 1 tsp
Green Chillies - 4 (slit lengthwise)
Tamarind pulp - 2 tbsps (thick pulp)
Oil - 2 tbsp
Salt to taste
How to ...
Being born in south India, I grew up eating south indian dishes mostly, but I loved eating north indian dishes whenever we go to restaurants. Especially the mixed vegetable curry with butter naan was my all time favourite. Different combination of vegetables cooked in onion gravy tastes amazing. Do not overcook vegetables for this makes them turn mashy. Well you don't need to have any plan to make this curry. Check out for the vegetables lying down in your fridge, thats what I did too. A potato, carrot, capsicum, tomato, green peas and here goes my dish ....
We'd need ....
9. Switch of the flame, garnish with coriander leaves and serve hot with naan, roti or chapathis.
Tips For Cooking
A nice accompaniment with idly, dosa or steamed rice with a dollop of ghee. A visitor to my blog requested for this recipe and here I go.... Its so simple and easy too.
We need ....
bengal gram/chana dal - 1/4 measuring cup
urad dal/minapappu - 1/4 measuring cup
methi seeds - 1/4 tsp
hing/asofetida - 1/4 tsp
Dried red chillies - 10 (increase or decrease according to your spice level)
Salt to taste
Lemon juice - 3 tbsps (increase or decrease according to your taste)
Oil - 1 1/2 tsp
How to.....
1. Heat oil in a pan, fry methi seeds till they turn light brown in color.
6. Switch of the flame. Allow to cool off , add salt and grind it to lightly coarse powder.
Mango Milkshake
tastey and healthy calories = 110
Ingrediants
milk,
mango slices,
sugar
Process
have some sliced mangoes and milk put the sliced mangoes in the grinder for1 min and milk too after it is done pour some sufar and stir it and now your mango milkshake is ready to drink
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Vegetable Upma
Ngrediants
1 Cup Rawa(Fried in a pan with 2tsp oil, till light brown or till it gives the rosted smell)
2 Onions chopped
8 Green Chillies
1 small Tomato Choppedll
1 small bunch fresh coriander leaves
1 small twig Curry Leaves
1 Carrot chopped
1 cup chopped Beans
1/2 cup Fresh Green Peas
2 nos of each Cloves,
small peace of Cinamon
1/2 tsp garam Masala
1 tsp Lime Juice
1 tsp Cashews
Salt to taste
Seasoning
1 tbsp oil
2 red chilis (broken)
2 tsp urad dal
2 tsp chanadal
1 tsp muster seeds
Process
Boil the vegetable s cokk till soft. Heat the oil and Butter in a pan. Add Cashews first and fry till light brown. Then add the mustard seed and urid dal, let it splutter add curry Leaves, chillies and onions. Fry well till the onions live oil, add precooked vegetables and fry again for 2 mts, then add tomatoes, powdered cloves and cinamon with garam masala. Boil water in a separate pan, add the boiling water to this fried ingredients add salt, mix well for 1 mt, then add rava slowly and stir well, with out forming lumps. Once its done add coriander Leaves and lime juice. Serve with Mango Pickle or Coconut Chutney
Rice flour Upma
Ingrediants
2 cups Rice flour
2 cups Water
2G.Chillies
2 tbsp Oil
salt to taste
Urad dal, Bengal gram dal, Mustard seeds, jeera, and curry leaves for seasoning.
Process
1.Season in a tawa using all the seasoning items and then add water. Add salt during this time. 2. When the water comes to a boil, add the rice flour and mix thoroughly. Allow it to fry for some time. When rice flour does'nt stick to the laddle anymore, it's ready to eat. Note:Never add more water because it'll become very sticky and won't be as tasty as it should be.
pelala upma
Ingrediants
2 cups pelalu
1 onion
2 green mirchi
a pinch of pasupu
few leaves kothimeera
1/2 tsp avalu
oil
Process
munduga stove midha genne pettukoni 2 table spoons oil add cheyyali oil heat ayyinatharuvatha avalu onions green mirchi vayyali koncham turmeric veyyali ,onions koncham golden colour loki ochhinaka salt veyyali ippudu oka genne thesukoni andulo water thessukoni pellalu andulo munegedaka kadigi ante water lo thadichaka pelalani pindakunda mellaga teesi kadai lo vaeeyali veesi kalapali anthe upma ready ok 5 min unchi denche mundhu kothimeera sannaga cut chesi challi chala tasty ga untundhi depending on ur taste u can use lime or chat masal with this upma
Bread Uttapams
break fast specials
Ingrediants
4 eggs,beaten
8 slices bread
1\2 cup milk
1 medium onion
1 medium tomato
2 green chillies
corriander leaves
small piece ginger
1.1\2 tsps salt
1tsp chilli powder
oil for frying
Process
Finely chop onion,corriander,tomato,ginger,green chillies and set aside. Dip slices of bread in water and squeeze out excess water,add to beaten eggs. Add milk,chilli powder and salt,beat to a smooth consistency. Mix well. Heat pan on medium flame.Smear 2 tsps of oil on the pan.Pour bread mixture to make uttapams Sprinkle 2 teaspoons of finely chopped ingredients. Turn over when underside is brown. Serve hot with sauce\lemon pickle\mint or coconut chutney.
Ravva dosa
Ingrediants
bombay ravva 1 1/2 cup (use small cup)
rice flour 2cups
maida 1cup
jeera 1/2 tsp
salt to taste
onions 1/2 cup chopped
ginger 1tsp chopped
chillis 3 chopped
coriander leaves
Process
mix all the ingrediants with water. make it very loose like water. heat pan and spread 1/2 tsp oil and pour about mix with spoon and spread like omlet. add 1 tsp oil. roast both sides. remove from the pan. it will be very crisp.
instant ragi dosa
Ingrediants
1 cup ragi flour
1 cup wheat flour
1 cup corn flour
1 cup rice flour
salt to taste
greenchilles paste
finely chopped onions
1 tsp jeera
corrieander leaves
Process
mix all the ingredients with water to form the dosa batter. keep it aside for 10-15minutes.heat the non-stick pan(prefereably flat ) and pour the doughwith a laddle to make the dosa. serve hot with corn chutney or coconut chutney.
Rice Dosa
Ingrediants
Ingredients
Rice flour- 4 cups
Green Chillies- 4 to 5
Eggs-2
Jeera- 1 tbsp
Grated Coconut - 2 cups
Coriander Leaves
Salt to taste
Water
Oil (for making the dosas).
Process
Method: Mix rice flour and eggs then add water to dosa consistency, i.e, It should be thick enough to be poured (like the consistency for a pancake). Cut green chillies into small pieces. Add them to the rice flour and water mixture. Further more, add jeera, grated coconut, coriander leaves and salt to taste. Heat tawa and pour oil to grease the pan (tawa). When the pan is hot enough, pour some of the batter into a dosa . Cook for 3 to 4 minutes. Tastes great when served with Tomato Chutney or Pudina Chutney or Mango Chutney.
RASMAL PHA(BENGALI SWEET)
Ingrediants
1 CUP MAIDA-,
1 CUP SUGAR
1 CUP GRATED COCONU,
3BANANAS
1 cup KAJU,KISMIS-SOME
ELACHI POWDER-SOME.
OIL-FOR FRYING
Process
ADD WATER IN SUGAR AND MAKE THEEGAPAAKAM. ADD MAIDA,BANANAS,GRATED COCONUT AND MAKE LIKE BAJJILA PINDI.PUT THIS BATTER SPOON EACH IN HOT OIL AND FRY IN OIL AND REMOVE FROM OIL AND ADD THEM IN SUGAR SYRUP.MARINATE THEM FOR HALF AN HOUR.
Kaju Barfi
Ingrediants
1litre milk
1cup Kaju
1 ½ cup Sugar
Process
Boil the milk for 30mts, soak the kaju for an hour & grind it.
Mix the paste to the milk & stir till it becomes thick then add sugar , keep stirring .
Later remove it from fire & put it on a greesed plate & let it cool.Then cut it into pieces and serve cool.
It takes 30-40 minutes and can be decorated with silver leaves. Silver leaves are available in any super markets.
Samya Sweet
Ingrediants
Samya - 1/4 Kg
Coconut turumu - 200 Gms
Fresh Milk - 1/2 Ltr
Sugar - 1/4 Kg
Cismis
Jedipappu
Process
Preparation of Sugar pakam Boil water add sugar and cocunut until become light pakam. On empty pan fry the samya until light brownish colour without oil and keep aside. Boil the milk and add the samya, let cook samya with milk. put cooked samya in sugar pakam and mix it smoothly and turn of the stove. make it cool and serve it
KOBBARI SWEET
Ingrediants
11/2 cupsCoconut powder Dry/fresh
2 cups of sugar
200gms of
A little cardomom powder
A little Lavang powder
Process
Place a pan on the stove and heat the ghee on it.Add the coconut powder to the ghee and leave it for some time on stove and then add sugar to the coconut powder and mix it thoroughly and heat it,till the entire stuff becomes like a paste, for some time and till turns into brownish white.If you want you can add a little quantity of milk too. Now take a flat surface, like a steel plate and spread a little ghee on it and then place the cooked stuff of coconut powder and sugar on the plate. Spread the entire stuff on the plate,then sprinkle the powder of Cardomom and lavang on the paste.Leave it for 30 minutes and then cut it into pieces, once the entire stuff is dry. Then Kobbari sweet is ready and it is very tasty--
RAVA LADDU
Ingrediants
1cup sooji,
1cup sugar,
cashews,
freshly grated coconut,
3/4cup
elachi.
Process
1.Heat ghee in a pan and fry sooji on a low flame until golden color. Remove from fire and set aside.
2.Heat ghee in another pan and fry cashews,grated coconut.
3.Mix fried sooji, cahews,coconut and elachi.
4.Now mix ghee in that and make round balls and serve.
Kandi kattu
Ingrediants
1 cup turdal
5 red chillies
1 tsp jeera
Seasoning
urad dal, curry leaves,hing.oil
Process
Firstly roast the turdal untill it becomes golden brown and leaves a nice aroma. then grind this dal with the redchillies and jeera, add water and grind it to a smooth paste. in a pan add oil and add the seasoning and this paste and keep stirring it untill it comes to a boil and thickens. Then serve this with hot rice and ghee.
Pachi Nimmakaya Pachadi
Healthy and Tasty traditional vuragaya
Ingrediants
Lemon- 12 (ripe and yellow coloured)
Oil- 1 small cup
Asafoetida- 1/8 tsp
Red chilli powder- 1 cup (as per taste)
Methi(fenugreek) seeds- 2 tsps
Mustard seeds- 2 tsps
Salt - as required
3 tsp. red chilli powder
1/2 tsp. cumin seeds
1/2 tsp. methi seeds
1/2 tsp. sesame seeds
1/8 tsp. asafoetida
1/2 tsp. turmeric powder
1 tbsp. salt
Process
Fry mustard seeds and methi seeds seperately in a pan ( without any oil ) and powder them .
Cut lemons into small pieces,add salt to it and keep it in a dry vessel with lid for 3 to 4 days . Sundry it for 3 days by keeping muslin cloth on the vessel.
After 3 days add methi and mustard powder, dry red chilli powder to it and add salt . Heat oil and put a pinch of asafoetida and mix it in pickle . Cool it and Store in a dry bottle . Use a dry spoon for serving.
It will be very tasty with sour and hot flavour.
Dosavakaya
Ingrediants
raw cucumber-1
Mustard seeds-4spoons
red chiily powder-1/2spoon
salt
vegetable oil-6 spoons
Process
Mango Pickle(Pachi Avakaya)
Ingrediants
MUSTURD POWDER
RED CHILLI POWDER
SALT
VEGETABLE OIL
RAW MANGOS
Process
FIRST WASH AND CLEAN THE MANGO. THEN CUT IT INTO SMALL PIECES. THEN TAKE A STANDERD MEASURING CUP, WITH THAT FOR 1 MANGO U WILL HAVE TO ADD 1/2 CUP MUSTURD POWDER, 1/2 CUP CHILLI POWDER AND SALT LITTLE LESS THEN THE THE OTHER POWDERS. MIX IT VERY WELL, SO THAT ALL THE POWDERS GET MIXES PROPERLY. THEN POUR 1 CUP OF VEGETABLE OIL IN THE MIXURE AND MIX IT WELL. LEAVE IT FOR 3 NIGHTS, AND UR PICLE IS READY TO EAT.
Tomato Pickle
Ingrediants
3 tomatoes
4 karivepaku leaves
4 kottimeera leaves
50 gms tamarind (if paste -2 spoons)
1 tbsp talinpu ginjalu
3 green chillies-2-3
2 tsp oil
Process
First cut tomatoes,chillies and kottimeera leaves..
then take one pan and put oil and warm it.
then put talinpu and add tomatoes,chillies,kottimeera and karivepaku leaves..
keep the contents in pan for 5 minutes and stir them well make sure that tomatoes couldn\'t turn to paste...
then take the pan away from stove and get it cold for 5 to 10 minutes,,
then put the contents in grinder,..add tamarind and salt for taste..
if u wish u can add some garlic ,,
make sure that chutney is with some fried tomatoes pieces
Stuffed Red Chili Pickle
Red Chili Pickle.by Suman Datta
Ingrediants
15 Fresh Red chillies
2 tbsp Muster seeds
1 tbsp Amchoor powder
1 tbsp Saunf
1 tbsp Jeera
1 stp Peppercorn
1 tsp Cloves
5 no.s Black Cardamoms
2 Cups Oil
Salt to Taste
Process
Wipe the chillies with a soft cloth.
Remove the inside seeds and pulp with the spoon. Save the seeds and pulp.
Grind all the spices in a dry grinder. Mix with salt and seeds.
Heat half of the oil and mix masala in hot oil. Cool it.
Take some mixed masala and Stuff chillies and put them in a jar. Pour rest of the oil on the top.
Keep the pickle in a warm place for 2-3 days.
It Goes well with Rice or Chapathis.
Maamidi kaya menthi mukkalu
Ingrediants
Green mangoes 2
Red Chillies 8
Fenugreek seeds '1/2 table spoon
Mustard seeds 1 table spoon
Hing little
Jaggery 2 table spoons
Turmeric
Salt to taste
Oil 4 table spoons
Process
Peel and cut the mangoes into small pieces.Heat a kadai and fry fenugreek mustard seeds and red chillies till the mustard seeds splutter.Powder them when cool.Add this powder, salt,turmeric,jaggery to the raw mango pieces and mix well. Heat oil in a kadai and add the hing to it and pour the hot oil on to the mango pickle.
Ginger Pickle
Ingrediants
100 gms ginger
1/4 tsp mustard seeds
1/4 tsp fenugreek powder
1/4 tsp asafoetida
salt to taste.
2 tsp red chillie powder
Process
Wash ginger,grate ginger finely.After grating the ginger, it is better if you soak for 5 min in water,and drain.
Take 4 tsp oil and add mustard seeds.When it splatters, add fenugreek seed powder and asafoetida.
Add grated ginger, salt, red chillie powder and fry well till the moisture is gone and it becomes a non-sticky paste.
Gongura Thokku
Ingrediants
A bunch of fresh Gongura leaves
5 tsp oil
1 tsp muster seeds
1 tsp fenugreek seeds
A pinch of asafoetida
2 tsp red chili powder
Salt to taste
Process
Wash the gonkura leaves and dry them on a sheet of paper. Cut into fine pieces. Heat oil(To 5 spoons of oil)in a pan and add mustard seeds, fenugreek seeds, asafoetida, and add chopped leaves. Fry with constant stirring.Add salt, red chillie powder and cook until it becomes paste.Turn off the heat and let it cool.Mash it and store in a ceramic jar. Variation.We can add garlic(fry garlic cloves in oil) to this pickle.
Green Tomato Pickle
Ingrediants
1 lb green tomatoes
3 tsp Mustered seeds
2 tsp red chili powder
3 tsp oil
3 tsp Salt
1 tsp Turmeric powder
Process
Wipe and clean tomatoes and cut them into medium size pieces.Add turmeric powder and salt.
Powder Muster seeds and add this powder to tomatoes put red chili powder,mix well.Add oil and leave it for 1 day.
Tomato Pickle is ready.
Lemon Pickle
Ingrediants
6 Lemon
1/4 cup seseme oil
1 tsp Mustard
4 tbsp Red Chilli powder
3 tbsp Salt
1/2 tsp Fenugreek seeds
1 tsp turmeric powder
Process
Cut the lime into small pieces Mix the lime with salt and turmeric. Put it in a Clean dry ceramic jar.
Dry Roast the fenugreek seeds in pan and grind it to fine powder.
Heat oil in a pan put mustard, asafoetida and when it splutters, turn off the heat and then add chilli powder and fenugreek seed powder. Let it cool.
Add this oil to lemon pickle and shake the jar well. It will be tasty after the lemon soak in the oil.
Carrot Pickle
Ingrediants
2 kg carrots
1 cup oil
2 broken red chilies
2 tsp coriander powder
1 tsp mustard powder
1/4 tsp fenugreek powder
1/2 tsp cumin powder
A small lump jaggery
3 tsp lemon juice
2 tsp chili powder
1/4 tsp mustard seeds
1/4 tsp cumin seeds
1/4 tsp fenugreek seeds
a pinch each of asafetida
a Pinch turmeric powder
salt to taste
Curry leaves.
Process
peel the carrots and cut them 1\\\"long pieces.
Heat oil in a wok add mustard, cumin, fenugreek. Once the seeds splutter add asafetida, broken red chilies and curry leaves.Add carrot pieces,and add all the powders and salt to it.Switch off the flame.
Then add the lemon juice to the wok, Mix well and store in an air tight bottle.
Carrot pickle is ready,if it marinate in the spices for some more days then also it tastes good.
Dal powder
Ingrediants
Roasted channa dal(putnaal papu) - 1 cup
groundnuts - 1/4 cup
sesame seeds(nuvvulu) - 1 table spoon
dry coconut (kopra) - 1 table spoon(grated)
red chillies - 10
garlic pods - 3 - 4
salt
oil - 1 table spoon
Process
Heat oil in a kadai . Add the chillies and fry for a minute then add the Roasted channa dal and groundnuts and fry for till they become light red in colour. u can actually smell the nice aroma when roasting.
Add the sesame seeds and the dry coconut and fry for another minute. turn off the fire as the dry cocnut tends to become charred very soon . allow to cool.
add the garlic pods and salt and blend them well into a powder .
Tastes very good with rice and ghee and is an all time favourite with chidren.
also roasted channa dal is full of proteins so is very healthy too
Coconut Powder
This item goes well with Rice.
Ingrediants
1 Cup grated coconut
3/4 cup urud dal
1 tsp gram dal
6-7 whole dried red chillies
salt to taste
1/2 tsp tamarind
A pinch asafoetida
Process
In a little oil, roast all the ingredients except coconut.Fry till aroma comes.
Roast the coconut separately in little oil.
Then grind them (without coconut) into a fine powder.
Add the coconut and grind coarsely for few seconds.
This can be stored and taken along with rice and sesame oil
Spicy chutney powder for Dosa or Idlis
Ingrediants
11/4 cup Red chilies
1/2 cup Bengal gram dal
1/2 cup Black gram dal
1/4 cup Sesame seeds
A pinch Asafoetida powder
2 tbsp Powdered jaggery
1 tsp Tamarind Extract
2 tsp Oil
Salt To taste
Process
Heat pan and add 2 tsp oil and Fry the red chilies.Keep aside.
Roast and dry the black gram dal, bengal gram dal, asafoetida powder and sesame seeds.
Grind all the ingredients like Coarse powder.
Add the salt. It goes well to dosas and idlis
Sambhar & Rasam Powder
Sambhar cum Rasam Powder
Ingrediants
1/4 cup Channa Dhal
3/4 cup Thoor Dhal
3 cups Dhaniya
2 cups Dry Red Chilly (or powder)
1 tbsp Turmeric Powder
For RasamPowder:-
1 tsp jeera (cumin seeds)
1 tsp Pepper corns
For Sambhar :-
1 tsp Fenugreek seeds
Process
Fry dhaniya and the dhals slightly. If usingdry red chilly, fry that along with the others.
Allow it to cool and then dry grind into a fine powder (not very fine). Mix evenly with the turmeric powder and the chilly powder, if applicable. Store in a dry airtight container. For Rasam : Add some pepper + cumin powder when the rasam starts to boil. Adjust the powder quantity according to taste. For Kuzhambu / Sambar : Add fried Fenugreek seeds while Seasoning.
Pulao Masala
Masala Powder for Rice Pilaf
Ingrediants
8 Cardamoms
6 Cloves
1" piece Cinnamon
2 Bay Leaves
1 tsp Peppercorns
1 tsp Sombu seeds(anne Seeds)
Process
Roast Cardamons, Cloves, Bay leaves; Cinnamon, along with Crushed Garlic.
Then Crush them and set aside.
Add the powder to rice when it is ready to cook.
Garam Masala Powder
Ingrediants
1 cup Dhania
1/2 cup Saunf
3 Red Chillies
1 tsp Pepper corns
8 Clove
1 2" piece Cinnamon
7 nos Cardamom
1 tsp Fenugreek seeds
1 tsp Mustard seeds
2 tsp Turmeric powder
Process
Fry dhania separately.
Fry rest of the ingredients excepting mustard and turmeric powder.
Powder everything finely and store in air tight containers
Curry Powder
Ingrediants
1 Cup Coriander seeds
1/2 Cup Bengal gram dal
1/4 Cup Black gram dal
1/2 Cup Red chilies
1 tsp hing (Asafoetida)
A small Amla Size Tamarind
3 tsp Oil
Salt To taste
Process
Roast bengal gram dal and black gram dal in apan after 4 -5 mins add dry coriander seeds and roast them for 4-5mins.Turn off the fire and let them cool.
Heat oil in a pan fry red chilies in oil.
Mix all the ingredients together and make a fine powder.
This can be used in all fried curries.
SAMBAR POWDER
Ingrediants
1/4kg whole red chilies
1 glass split black gram
1 glass split red gram
¾ glass cumin seeds
½ glass split bengal gram
2 tbsp coriander seeds
2 tsp turmeric powder
1 tsp fenugreek seeds
2 tsp mustards seeds
2 tsp asafetida
2 tsp peppercorns
1 bunch curry leaves
Process
Roast all ingredients separately.
Powder the chilies and rest of the ingredients separately using blender.
Mix all powders and add little salt as needed.
Store in air tight containers. See sambar to make sambar
Dhaniyala podi
Ingrediants
25 gms coriander seeds (dhaniyaalu)
5 red chilies
Curry leaves.
A small lemon size tamarind
salt to taste
Process
Dry roast coriander seeds and chilies in a pan.
Then add curry leaves and tamarind.
Then remove from the heat.
Allow them to cool and powder in a dry blender. Serve with hot rice and ghee., it tastes good.
Karappodi with endukobbari
Ingrediants
1 cup coconut grated
2 tbsp bengal gram
2 tbsp split black gram
1 tbsp coriander seeds
1 tsp fenugreek seeds
1 tsp mustard
1 tsp cumin seeds
a pinch of asafetida
1 tbsp oil
8 red chilis
salt to taste
Process
Heat oil in a pan and fry all the ingredients (Except coconut) and allow them to cool.Grind coconut into fine powder.
Put all the the fried and cooled ingredients into grinder make a fine powder and mix it to the coconut powder.Add salt to it and transfer into a jar
It goes well with hot riceand ghee.And it can be used as curry powder.
Vegetable Pulao
Ingrediants :-
2 cups Basmati rice
1/4 cup oil and ghee mixed (any oil)
2 small onions finely diced
2 cups vegetables cut into small pieces(carrot,beans,cauliflower and peas)
TO MAKE GRAVY: 2 tomatoes, 3 cloves, garlic, 1/2" fresh ginger, 1/4" cinnamon stick, bunch of coriander leaves, 1 green chillie,1/4 cup grated coconut
Process
Soak the rice in cold water for about 30 mins. Set it aside. 2. Grind the ingredients mentioned to form a gravy. Pour the oil and ghee combined in a big pan. To this add the diced onions.Fry till it turns golden brown. Later add the gravy and mix it well for about 2 mins. 3. Add the vegetables and make sure they are coated well with the gravy. Stir well. After a couple of mins, add the rice and mix. 4. Finally add water(for 1 cup of rice add 2 cups water) and salt. Allow it to come to a boil before putting the lid on. Simmer the gas and let it cook for about 20 to 25 mins or until rice is done. For garnish you can use some bay leaves and corriander leaves. To make the recipe more enticing you can add some toasted cashews in the end. Onion pacchidi will be a good accompaniment. y leaves.
Mixed Vegetable Masala Rice
Ingrediants
Mixed Vegetable Masala Pulav
2 Cups Basmatic Rice ( Wash and pre-soak them in
4 cups water 15 min before preparation)
¾ Cup Assorted Veggies ( Green Peas, Carrot and Beans )
4 Medium Sized Brinjals ( Sliced in to 4 pieces )
¾ cup canned red beans or black beans ( optional - can also use soaked and perfectly boiled rajma)
15 pcs of cauliflower florets
1 potato cut in to medium sized chunks
1 tomato chopped
20 pcs of Soya chunks (optional ) ( Nutrela brand preferred ) soak them in salty warm water for 15 min, then squeeze them, wash again , squeeze and keep aside. ( can also use Mushrooms)
3 -4 tbsp of cooking oil or ghee ( I prefer olive oil as it is good for health n low in fat )
2 medium sized onion sliced
6 green chillies sliced
¼ cup of pudina leaves
1/8 cup of methi leaves ( optional )
¼ cup of coriandor leaves
1 ½ tbsp of whole garam masala ( cloves. ElaichI, pepper corn, bay leaves, cinnamon etc., )
1 ½ tbsp of ginger garlic paste
For Masala
1 tsp zeera powder
1 tsp of Dhaniya powder
1 tsp of coconut powder
1 tsp of biryani masala powder ( optional )
1 tsp of garam masala powder ( use only half tsp if you are using biryani masala powder )
½ tsp of chilli powder
¼ tsp of turmeric powder
Salt to taste
( Mix all this and keep aside )
Process
Take a pan, heat oil. Add while garam masala, wait till they leave nice aroma, add onions, green chillies, fry till light brown.
Add pudina and methi leaves .. Fry for little time. Add mixed soya chunks fry till light brown, add all other vegetables except tomatoes and beans, fry for 5 - 7 min. till they are little tender. Add ginger garlic paste. Fry till oil leaves sides.
Add all the dry masala powders and fry till oil leaves sides. Now add beans and tomatoes. Fry till tomatoes are tender.
Add rice and fry for 3 - 4 min. Add the water in which rice was soaked.
Cover and cook till rice is done. You can also transfer the entire thing in to rice cooker and switch it on to cook. Add juice of half lemon 5 minutes before rice is ready.
Serve hot with raitha and salad.
I have customized this recipe my own way.
A delicious meal in itself. Is very easy to prepare if you have all ingredients ready. Highly nutritious too. It is made from the ingredients readily available in Indian kitchen. So easy to prepare and delicious to eat.
Kobbari Annam/Coconut rice
Ingrediants :-
Rice- 1 cup
Coconut- one (must be fresh )
cashew nuts- as required
green chillies-2 to 3
salt- as per taste
For seasoning
coconut oil- 2 tsp
mustard seeds-1/2 tsp
urad dal-1 tsp
red chillies-2
chana dal-1 tsp
curry leaves-7
jeera-1/2 tsp
Keera Raita
Keera-1
curd- 2 cups
green chillies-1
corainder leaves- 1/4 cup
salt- as per taste
Process
Grate coconut and take out 1/4 of it and keep it aside. Take cocnut milk from the remaining coconut by grinding it in mixie with some water and filtering it .You will get fresh coconut milk .
Wash rice and fry it a little cook it with coconut milk and some water.Add salt to it.
Heat the pan add coconut oil and add mustard seeds, urad dal,chana dal,jeera, sliced green chillies ,red chillies, curry leaves till it leaves nice aroma and add grated coconut to it till it turns brown.
Add cooked rice to it and mix it well. Add fried cashew nuts .Coconut rice is ready. Serve it hot with any raita .
I make keera raita usually. Keera raita.
Cut keera into small pieces and add it to fresh curd. Add salt, chopped green chilly to it. Granish with green coriander leaves and serve it with coconut rice.
JEERA RICE
Ingrediants
2cupsRice
2 tbsp oil
3 tsp Jeera powder(cumin)
1 tsp Whole Jeera
2 Greenchillies
1 sprig curryleaves
4 Garlic clovess
salt to taste.
Process
Wash and cook the rice.Keep it aside and allow it to cool.In a skillet heat oil and add sliced garlic cloves,whole jeera,long slit green chillies,curry leaves,jeera powder in a sequence till all the ingredients get fried.Try to keep the flame low while you fry to avoid spluttering and burning.Turn off the flame and add salt.Give a stir and mix the cooled rice to it thoroughly.Decorate it with onion rings and a squeeze of lemon. This goes well with veg kurmas,chicken and lamb masala curries,not to mention raitas.Good luck!
Pulihora
Ingrediants :-
2 cups Rice(sonamasuri or basmati)
1 cup Tamarind juice
4 Green chillies
3 Dried red chillies
a pinch Turmeric
Cumin seeds
fenugreek seeds
Mustard seeds
Peanuts 1/2 cup
Process
Add 2 spoons oil in a copper bottom or any thick bottom vessel and heat it. Add dried red chillies, cumin seeds, turmeric, mustard seeds and let them splitter. Add tamarind juice and 2 teaspoons salt and let it boil on medium to a thick paste for about 15min stirring occassionally to avoid the mix sticking to the bottom of the vessel. Roast 1 spoon fenugreek seeds and 1 spoon cumin seeds and powder them. Add this powder to the above boiling pulihora mix (tamarind juice). Cook rice. Heat 3 teaspons oil in a pan and add green chillies, turmeric, mustard seeds and cumin seeds and let them splitter. Add peanuts. Turn the heat of when peanuts are fried a little. Mix cooked rice well with the prepared pulihora paste and then add all the contents of the pan(peanuts, chillies) and mix well. Delicious pulihora is ready.
Rajma Rice
Ingrediants :-
1/2 kg Basmati Rice
75 gms Rajma(soaked in water)
150 gms Tomato
2 onions
4 Chillies
Ginger,garlic paste
Dhania,Elachi,
Cloves,Cinnamon
1/2 tsp Red chilli powder
few leaves Pudina
Coriander leaves
Salt to taste
Process
Put oil in a pan.
Fry onion and chillies.Add ginger&garlic paste.then pudina leaves and then tomato.
Add salt and garam masala powder.Add coriander,rajma and fry rice for sometime.
Place it in the cooker and then add sufficient water. Delicious rice is ready.Serve with onion raitha.
Ingrediants :-
400g basmati rice, 250g cauliflower, cut into flowerettes
100g green peas, shelled, 100g carrots, cut into 2.5 cm.
100g French beans, cut into diamond shaped pieces
3 potatoes, cut into four pieces each, 2 black cardamoms
4 green cardamoms, 4 cm. cinnamon, 4 cloves
8 peppercorns, 1 tsp. black cumin seeds , 3 bay leaves
Few strands of saffronMasala for the vegetables:
250g onions, sliced , 3/4 cup yogurt
4 tsp chili powder, 3 tsp ginger-garlic paste
2 tsp mint paste, 1 1/2 tsp garam masala powder
1 1/2 tsp coriander-cummin powder. Salt to taste.
3 tbsp ghee (butter) or more
Ghee (butter) for deep frying onions
For the garnish:
2 tomatoes, sliced
2 capsicums, sliced
2 onions, fried till crisp
Few mint leaves Vegetable.
Process :-
To prepare the vegetables: 1. Clean the vegetables with warm water and dry them well. 2. Mix all the ingredients for the masala, except the ghee, and marinate the vegetables in it for one hour. 3. Heat ghee and deep fry the onions till well browned. Remove from ghee. When cool, grind to a paste. 4. Clean and cook the rice in double the quantity of water. When done, remove the rice and spread it on a plate. Keep aside to cool. To prepare the rice: 1. Lightly roast the saffron, powder and sprinkle over the rice. 2. Heat ghee in a pan and season it with the whole spices. 3. Add the vegetables and saute for five minutes. 4. Add a little water and cook the vegetables till done and almost dry. 5. In a baking dish arrange alternate layers of rice and the prepared vegetables. 6. Top with garnish and bake in a moderately hot oven for 20 minutes. 7. Serve hot with raita and papad.
Ingrediants :-
2 - cups rice 1 cup pesara pappu (optional) 5 - big tomatoes 1 - table soon
ginger and garlic paste 2 - onions cut into small pieces 2 - carrots cut into
pieces qnd boiled some peas (boiled) one bunch mint leaves cut into small
pieces one bunch coriander cut into small pieces some ghee green chillies .
Process :- first cook the rice wihout any lumps and allow it to cool.(if you are using
pesarapapu cook it along with the rice). Then put some ghee into a pan
(preferably nonstick) when its hot put the onions and the green chillied
into it and fry till the onions turn golden brown then add thetomatoes and
fry till all the water is gone now add the boiled carrots and peas and fry
for a few minutes and add the ginger and garlic and the mint and coriander
leaves and cook it on low flame till the raw smell is gone and is fried well now
add some salt and some turmeric and fry for a minute and switch off the gas
and add this masala mixture to the rice and mix well. serve it hot with
perugu pacchadi .
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