PUDINA CHUTNEY By : jayasree nauduri DELICIOUS CHUTNEY GOES WELL WITH RICE,TIFFINS,SNACKS AND PARATHAS. Ingredients: 1 CUP - PUDINA LEAVES{MINT} 3 TBSPS - SESAME SEEDS 2 TSPS - TAMARIND PULP 1-2 - GREEN CHILLIES 2-3 - RED CHILLIES 1TSP - MUSTARD SEEDS 2TBSPS - OIL 1TSP - JAGGERY(MAY ADD MORE FOR TASTE) 1PINCH - TURMERIC SALT TO TASTE Process: HEAT 2-3 DROPS OF OIL IN A PAN AND ADD SESAME SEEDS SAUTE TILL GOLDEN BROWN TRANSFER INTO A PLATE. ADD 1 TSP OIL AND SAUTE GREEN CHILLIES FOR 1/2 MIN AND REMOVE.ADD PUDINA LEAVES IN THE SAME OIL AND SAUTE FOR 1MIN ON LOW FLAME AND REMOVE SEPERATELY. HEAT REMAINING OIL IN A PAN ADD MUSTARD SEEDS ONCE THEY START CRACKLING ADD RED CHILLIES AND SAUTE TILL RED CHILLIES START CHANGING COLOUR. GRIND SAUTED SESAME SEEDS ,RED CHILLIES AND GREEN CHILLIES INTO PASTE.ADD PUDINA LEAVES,TAMARIND PASTE JAGGERY,TURMERIC POWDER,AND SALT AND GRIND ALL INGREDIENTS INTO PASTE ADDING SUFFICIENT WATER FOR SMOOTH CHUTNEY. TRANSFER CHUTNEY INTO A BOWL AND ADD MUSTARD SEEDS TO IT.IT GOES WELL WITH RICE,TIFFIN, SNACKS,PARATHAS aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa aaa Chutney By : umabala chunduru Beetroot chutney Ingredients: 2 middle size beet roots 6 redchillies 11/2 table spoon urad dal(Minapappu) 1/2 tea spoon rai 1/2 tea spoon jeera
1/4 tea spoon methi 2 table spoons oil tamarind small nimbu size / salt as per ur taste Process: Peel the beet root and wash it and cut into small pieces. fry redchilles and urad dal,rai,jeera, methi with 1 table spoon oil. Remove all the fried ingredients in a plate except oil. put the beet root pieces in the same pan in the same oil and put some salt as per ur taste and tamarind also and cover with lid. fry 10 minutes on low flame. After 10 minutes beet root pieces become soft. Remove pan from the stove. Make the redchillies urad dal rai jeera and menthi into powder, then add beet root pieces along with tamarind into the powder and again grind it. Dont make too soft. again put the pan on the stove add remaining oil heat it and put some urad dal karri patta leaves and pinch of inguva into it. Add into the chutney and mix it. It is very nice with rice. aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa Tomato Pachadi By : sandhya very tasty, easy to prepare. Ingredients: Tomato - 1/2 kg Onions -2no.s Turmaric - 1/2 spoon Salt to taste curry leaves -2-3 chana dal- 1/2 spoon Mustard seeds - 1/2 spoon oil -7-8 spoons chilli powder - 1 spoon Process: In a pan add 3-4 spoons of oil and then add the finely chopped tomatoes,turmeric powder& salt.Cover and allow to cook for time.When the oil separates and the tomatoes are well cooked remove from flame. Take another pan, add 4-5 spoons of oil,add mustard seeds,chana dal when the seeds crackle add curry leaves and finely chopped onions.Fry till the onions become tender and turn light brown add the tomatoes, pinch of salt and red chilli powder.mix well and allow to cook for 5 mins(continue striring).turn off the flame and serve with rice aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa
Beerakaaya Pachadi By : sruti tasy chutney as u add nuvvulu pappu to it Ingredients: Beerakayalu : 2 (large) Nuvuvla pappu:1.5 tbspoon green chillies:5 to 6 hing(ingiva):pinch tamarind(chindapandu):lemon size oil:3 tbspoons Process: peel the beerakaya and cut into small pieces (otherwise it ll take time to get fried) and fry these pieces alinga with the peeled skin and along wiwth green chillies . meanwhile fry nuvvula pappu (dry) until it turns to brown color .then grind thi fried nuvvula pappu to powder . After they get fried add nuvvula pappu powder ti beerakayaalu(fried) and grind to paste .add little amount salt to taste and tamarind juice .mix well very tasty chutney aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa a Gongora chutney By : ramanita Yammy gongora chutney recipe Ingredients: gongora leaf 1 bunch hand full of channa dal hand full of urad dal musturd seeds 2 tsp mentulu little zeera 2 tsp red chillies depends on spice Process: First take red chillies u can get them in frozen section in indian store and gongora and fry till it gets smooth in 5tsp of oil and then after that remove from the gas and keep it a side. Then put 2 tsp oil and add channa dal urad dal musturd seeds mentulu zeera and fry till it is golden brown after it is done remove from the gas and let it cool. Then grind the tadka as wel as gongora together into paste ur gongora chutney is ready to eat. aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa
Putani-Ginger chutny By : anuradha,avatapalli Very tasty chutny for Idli and Dosa.Try....... Ingredients: 1 cup Putani, 1/4cup ginger pieces, 5-6 green chillies, small lemon size tamarind, jaggary as per taste, salt as per taste. Seasoning: 1sp.oil, 1/4sp.mustard seeds, 1/4sp.zeera, 2 drychillies. Process: Fry 1/4cup ginger pieces,5-6 green chillies in very little oil.Gride all with adding required water. Finally give seasoning. aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa Green ginger chutney By : deepika easy to preapare Ingredients: ginger cut into very small pieces=1/2 cup green chillies cut into very small pieces=1/2 cup tamarind pulp=1/2cup jaggery=1/4cup salt oil=1/4cup Process: heat oil in pan add ginger,chillies. fry for 2 minutes o medium low flame, now add tamarind pulp jaggery,salt. seasoning for this chutney is optional. aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa cabbage pachadi By : mamatha it tastes good in rice Ingredients: cabbage(1cup) menapappu(1spoon) avalu
sangapappu(1spoon) curry leaves tamarind(lemon size) tumeric powder(1/4 spoon) oil(3spoons) Process: take a pan ,heat oil fry avalu, senagapappu, minapappu, curry leaves and keep aside and fry cabbage in that oil pan .after cabbage gets cool grind cabbage with tumeric, tamarind , salt, 1/2 spoon minapappu,1/2spoon senagapappu . take the paste and mix in seasonging . aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa Chaama Dumpala teepi pulusu By : Rajya Lakshmi Chakravarthula Oh...the name it self makes u feel that ur going to taste a traditional home made pulusu with additional touch up in the taste.This is improvised by me ad is done on weekends mostly as it suits well with hot rice. Ingredients: Chaama dumpalu : 1/4KG Onions : 2Big sized Tamarind Juice : 1 1/2 Cup chilli powder: 1/2TBS Turmeric powder : 1pinch Salt : to taste Powdered Jaggery : 50gms Water : 1/2Cup Oil : 3TBS Rice flour : 2TBS Chopped coriander : 2TBS Curry powder : 1TBS To make curry powder: senaga pappu : 1/2TBS mena pappu : 1/2TBS dhaniya : 1/2TBS red chillies : 2 peeper cons :3 jeera : 1/2TBS menthulu : one pinch To make the Seasoning: Mustard Seeds : 1/2TBS Mena pappu(Urad Dal) : 1/2TBS
menthulu : one pinch Red Chilli : 1 Curry Leaves : 4-5 leaves Inguva(Hinj) :1 pinch
Process: 1. Half boil the chaama dumpalu and remove the skin and put aside. 2. Put kadai on the stove and lace the oil in it. 3. After it is heated add the seasoning ingredients and fry them. 4. Add chopped onions and fry them till golden brown. 5. Then add the boiled chama dumpalu in it and fry it for 3mins. 6. Add salt,chilli powder,turmeric powder,curry powder,powdered jaggery in to it and stir it. 7. Add tamarind juice to this. 8. Now add rice flour to the water and pour it in the kadai. 9. Allow the total pulusu to boil for about 10minutes until it has uniform consistency. 10. Remove the flame and add chopped coriander and serve hot with white rice. aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa a Hyderabadi Dum Vegetable Biriyani By : lakslaks1234 this is especially for the veggies who wish to taste the DUM.. the Hyderabadi biriyani. enjoy it. Ingredients: 1/4cup green beans diced 1/4 cup carrots diced 1/2cup potatoes diced 1 cup cauliflower florets 1/4cup peas Wet Ingredients 1 1/4tablespoons of ginger garlic paste 1 cup sliced onions 2 tablespoons of green chillies paste Dry Ingredients 2 Lavangalu(cloves) 1 inch stick of cinnamon
1/4 teaspoon fennel seeds 1/4 teaspoon cumin seeds 1 whole cardamoms 1 1/2 bay leaves pinch of turmeric powder 1 teaspoon red chilli powder 1 teaspoon of red chillie flakes Other Ingredients 2 cups of basmati rice or even normal rice could go 1 cup of freshly chopped tomatoes 1/4 cup yogurt 1/4cup freshly chopped mint leaves 1 pinch of saffron (if had) 1/4 cup of sliced and caramelized onions Salt to taste 3 - 4 tablespoon of Sunflower Oil/Vegetable oil Process: 1- Cook the rice with 3 cups of water. The water added is less than is required, we don’t want to rice to get fully cooked, as it will get cooked again with the biriyani masala, whose process follows below. 2- Steam the vegetables until done and not over cooked. 3- Heat oil in a big sauce pan; add the wet ingredients; sauté on low/medium heat until it releases a nice aroma and also has changed color to a slight golden brown. 4- Now add the dry ingredients and sauté for a couple of more minutes. 5- Now add the chopped tomato and saute until it has turned soft and almost like a paste. 6- Add the yogurt, salt, saffron and mint leaves and the vegetables. Bring it to one boil. 7- With this masala being at the bottom of the pan, add the almost cooked rice on top of this masala, don’t mix it as yet. Now cover the pan with a lid and let it sit for 15 more minutes on low heat. Turn off heat and let the biriyani sit for another 15-20 minutes, covered.
8- Finally add the caremelized onions and gently stir in the masala from the bottom into the rice. The flavors released are simply aromatic. Note: Cooking Time and Water for each rice might vary. So at the end of the cooking process if you feel the rice is still a little hard, then add a little more water and cook on the lowest heat for a few more minutes. aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa Pudina Rice By : Nandini Rice Ingredients: One bunch mint leaves, cinnamon stick, onion (1/2), green chillies, coconut (2 tablespoon) one potato (cut lengthwise), one carrot and 8 beans (all cut in the same pattern), peas (wash and drain) Rice (2 cups) - soak in water Process: Grind mint leaves, cinnamon stick, green chillies, onion, cocunut into a nice paste. In a pan add some oil and mustard seeds. Once it starts spluttering, add the paste and fry for few minutes. Then add the vegetables and fry for some more time. Then add the rice to this and fry slightly. Add salt and transfer all these to a rice cooker. Add water (just enough to cook the rice). Serve with curd raitha and papad aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa Tomato Rice By : Bharathi Easy to prepare and very tasty Ingredients: Rice---1 1/2 Tomatoes---1/2 kg coriander leaves --- 1/4 cup Onion --- 1 medium Green chilies --- 4 slit Ginger garlic paste --- 1 tea sp Ghee or oil --- 1 tab sp Clove --- 4 no
Cinnamon – 1 inch pieces 3 Cardamom --- 4 Salt to taste Turmeric powder --- 1/4 tea sp Process: 1.Wash and soak rice in 2 1/2 cups of water, boiled it and keep it a side. 2Heat oil in a pan add clove, cinnamon, cardamom let them popup then add sliced onion slit green chilies and fry till onion become light golden color 3.Then add ginger,garlic paste stir once and then add turmeric powder, salt to taste mix well. 4.Add tomatoes and coriander leaves and fry till tomatoes are boiled. 5.Then add boiled rice and mix it and serve hot with raita. aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa kothimira biryani By : lakshmi chamundeshwari healthy,appetiser ,good for hot summers in andhra, lipsmacking,easily done &children will just love it Ingredients: kothimira/coriander-5 kattalu onions-2 large(sliced) green chillies-7-8 ginger garlic paste-1tbsp salt -according to taste oil/ghee-for tampering-2tbsps cinnamon-1/2a stick(patta,dalchin chakka) eliachi-2-4 clove/lavanga-4-5 biryanileaveas-2(optional) basmati rice-2 glasses/1/2 kg(washed &soaked) water-4 glases
Process: grind kothimira &green chilies together to make a paste now heat ghee/oil in kadai or deep bottom vesel add to it patta,lavanga,elaichi,biryani aaku,fry a bit add ginger garlic paste now add kothimira paste&fry a bit add soaked rice & water add salt and cover the vessel with a lid let it cook till done. tastes good with curd or raitha. aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa
MENTHI PULAO By : cherukuri very easy to make Ingredients: Basmati rice ---- 1 1/2 cup Methi leaves ---- 2 cups Mint and coriander leaves --- 1/4 cup Onion --- 1 medium Green chilies --- 4 slit Ginger garlic paste --- 1 tea sp Ghee or oil --- 1 tab sp Clove --- 4 no Cinnamon – 1 inch pieces 3 Cardamom --- 4 Salt to taste Turmeric powder --- 1/4 tea sp Process: Wash and soak rice in 21/2 cup s water Clean wash drain and chop methi leaves, peel wash and slice onion. Heat ghee or oil in a pan add clove, cinnamon, cardamom let them popup then add sliced onion slit green chilies and fry till onion become soft and light golden color Then add ginger,garlic paste stir once and then add chopped methi leaves mint and coriander leaves and fry for 3-4 min. Now drain water from rice and reserve the water a side add rice to onion and methi mixture in the pan and stir for few sec. then add turmeric powder, salt to taste mix well and add water mix once again and cover and cook till done If you are cooking in a pressure cooker cover and cook till 2 whistles Remove from heat let it cool, open and mix once gently and serve hot with raita. aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa Cabbage carrot curry By : gayathri Good for rotis or as a sidedish Ingredients: Cabbage-1/2kg, Carrot-2(medium size ones), Onion-1(if u want), Oil-3tbsp, Urid dal-3tbsp, Mustard seeds-1tbsp,
Green chillies-2, turmeric-1tsp Red chilli powder-2tsp, Curry leaves-6, Grated coconut, salt-as required Process: 1)Cut the cabbage and carrot in to small pieces.Combine these two and boil it.Let it boil for sometime and add some salt,turmeric,red chilli powder.. After it is boiled pour the whole quantity in to a vessel so that water is removed from it.. 2)Take a pan and pour some oil.Once it is heated add urid dal,mustard seeds.Let it splutter add onion pieces(if u wish),green chillies,curry leaves.. 3)Add the boiled mix and add some salt if required.. Keep a lid covering this pan so that it cooks very fast. After 5min add the grated cocconut and again cover the lid..Wait for 10 more minutes then the curry is ready for serving.. aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa CORN METHI PULAO By : poorni1981 Very delicious Ingredients: 1 cup Basmati rice 2 to 4 pepper piece cinnamon 2 cloves 2 green cardamom 1 onion, sliced 1 cup methi chopped 1/2 cup sweet corn 1/4 teaspoon turmeric powder 1 tablespoon butter 1 tablespoon oil salt to taste Process: Wash the rice and keep aside. 2. Put 2 cups of water to boil. 3. Heat the butter and oil in a pressure cooker, add the peppercorns,
cinnamon, cloves, cardamom and onion and fry for some time. 4. Then add the fenugreek leaves, corn kernels and turmeric powder and stir for a few seconds. 5. Finally, add the rice and 2 cups of hot water along with salt and perssure cook for 1 whistle. Allow the steam to escape before opening. 6. Serve hot with fresh curds and papad canapes. aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa spinach with chanadal By : puthri tastes good and healthy Ingredients: 2 cups spinach 1 cup chanadal 4 green chillis 1 inch ginger salt 1 teaspoon oil chopped onions chopped coriander Process: soak chanadal(pachi sanaga pappu) before making recipe. make a paste of the greenchilli and ginger. take a pan and add oil to that. add chopped onions to oil. add a paste of greenchilli and ginger. after it fryes add chanadal withot water. after fry the all above finally add spinachand salt. keep fry water evaporated in spinach. finally add chopped coriander. serve with rice or roti. aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa Majjiga Pulusu By : Ashalatha Good with rice / chapathi Ingredients:
Butter Milk (majjiga) - as per the quantity required vegetables generally used in sambar dhaniya - 2 spoons pepper - few jeera - half tea spoon coconut - piece according to qty red chillies mustard seeds curry leaves coriander 2 spoons of sanaga pindi Process: soak dhaniya / pepper / jeera and red chillies overnight and make a paste of it cook vegetables with few green chillies mix butter milk with the paste and sanaga pindi and add in the boiling vegetables cook till it is completely boiled and season it with mustard seeds / curry leaves aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa PULAGAM By : cherukuri A SPECIAL DISH FOR SANKRANTI Ingredients: rice --- 1 cup pesara pappu -- 1/2 cup cumin seeds --- 1 tea sp Pepper corns --- 1/2 tea sp Ghee -- 1 tab sp + 1 tea sp Salt to taste Water -- 3 cups Process: Heat 1 tea sp ghee in a pressure cooker add pesara pappu an dfry till nice aroma comes out then add cumin seed,pepper corns,washed rice (wash rice and remove water) and mix well add 3 cups water and salt to taste mix once and cover with cooker lid and cook for 3 whistles remove and let it cool then open and add 1 tab sp ghee on top mix well and serve with onion chutney or coconut chutney aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa Pongal By : kavitha Tastes Good
Ingredients: 1 cup of Rice 1/4 cup of Moong dal /2- 1 tsp of jeera 1/2-1 tsp of peppercorns 1/2 tsp of powdered pepper Few broken Cashewnuts 1/2 cup of dry Coconut Small amount Turmeric Ghee according to your taste Process: Start frying the Moong dal till you get a light flavor. Add rice and 2 to3 cups of water to the dal and make sure that the rice should cook slowly. Now Add turmeric powder, coconut, peppercorns and some amount of ghee to the rice and cook it. Now take a pan and put some ghee according to your taste and add jeera, peppercorns and cashew nuts to it. Mix the rice mixture that you have cooked and add pepper powder, salt and blend it with the ghee, jeera and cashew nuts. Your pongal dish is ready and you can serve it hot with Coconut Chutney, or Onion-Tomato curd. aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa Vegetable Rice By : sumalatha Vegetable pulav has a mix of vegetables and spices. This is a great dish for get-togethers, especially for lunch. If you are not in the mood to prepare a big meal, use vegetable pulav as a one-dish meal with yogurt, pickle, papadam or chutney. Ingredients: Ingredients: For rice 1 cup basmati or long grain rice 2 cups water 2 tablespoons oil 1 teaspoon cumin seeds 2 bay leaves 1 teaspoon salt For vegetables 3 tablespoons oil 1 teaspoon cumin seeds 1 medium sized potato, chopped into 1/2″ cubes
1 carrot, chopped 1 cup cauliflower, cut into small pieces 1 cup frozen green peas 1/2 red bell pepper, chopped 2 long sliced green peppers 1 teaspoon grated ginger 1 teaspoon salt 1/2 teaspoon garam masala 1 tablespoon lemon juice For garnish: 2 tablespoons minced cilantro Process: Preparing the rice Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. After cumin seeds crack add bay leaves and stir for few seconds. Next add the rice. Stir-fry for 2 minutes. Add the water and salt, bring to a boil and turn the heat to low. Cover the pan. Cook about 15 minutes, or until the rice is tender and the water has evaporated. Turn off the heat and fluff the rice with a fork. Preparing the vegetables Use a frying pan to cook these vegetables. Add the vegetables one by one. The vegetables that need the most time to cook are added first and the vegetables that need the least time will be added last. Heat the oil in a pan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready. Add cumin seeds and wait until cumin seeds crack. Next add potatoes, stir-fry them for about 2 minutes. Now add cauliflower and carrots. Let them cook for about another 3 minutes, stirring occasionally. Now add green peas, bell pepper, ginger and green chilies. Let the vegetables cook for a few minutes just until tender. Turn off the heat. Add garam masala and lemon juice. Next gently fold the rice into the vegetables. Transfer to a serving dish and garnish the rice dish with cilantro. Variations and suggestions Just serve as spiced rice. In this recipe you need about 3 cups of vegetables. You can use any vegetables you have on hand. You are the chef in your kitchen, so feel free to play with ingredients aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa
rice flour dokla By : srinithya different from other dokla,looks great and delicious to taste.this is a very fast making snack which u can prepare in less than 30 minutes. Ingredients: riceflour- 1 glass beatencurd-1 glass water-1 glass salt- required seasoning: unsalted butter/ghee- 2 spoons oil- 1 spoon mustard seeds- 1/4 teaspoon cumin seeds - 1/4 teaspoon chenadal- 1 teaspoon green chillies chopped-1/2 teaspoon majjiga mirapakayalu- 4 coriander-1 spoon Process: mix riceflour,curd and water,make sure that no lumps are formed. now make the seasoning. when the seasoning cools add to batter take a cooker pan, now grease it completely with 1 teaspoon of unsalted butter/ghee, pour batter and steam it till cooked.take a knife and press firmly on dokla if it is not sticky then the dokhla is ready. now cut it diamond pieces and serve hot. u can make this dokla in idly stand also,make on your choice. aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa STUFFED CHILLIES By : seshagiri MOST PEOPLE THINK CHILLIES ARE NOT GOOD FOR Health but Green chiles are a great source of vitamin C, vitamin A and lutein and its very good Ingredients: GREEN CHILLIES 15 cumin seeds 1 tsp sesame seeds[nuvulu] 1/2 cup salt as per[see that salt is slightly more ] oil for frying Process: 1]wash and open and decard seeds. 2]fry sesame seeds with cumin seeds and make powder of it and add salt, and fill in the chillies and fry in oil[not deep fry], within 15 min it will over
and serve hot with rice and chapathi. aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa cabbage capsicum By : visali veg curry Ingredients: green capsicum 3 cabbage 1 ghee 3tsp jeera 2 tsp green chill 3 finely chopped turmeric powder onion 1 chopped karivepaku Process: put pan put ghee add jeera after 1 min addchopped green chilli next add chopped capsicum chopped cabbage 1 tsp turmeric ,karive ,chopped onion .keep lid and boil for 10 min next add salt karive ,coriander. nice with chapati/hot rice aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa Vegetable Biryani By : Mala Spicy Biryani Ingredients: White Rice-2 cups,Biryani masala powder-2tsp,vegetables -1 cup(cubed potatoes,cubed carrots,beans, sliced onions ,green peas ,slit green chillies3), salt to taste,coriander leaves -1 bunch,oil 2tbsp. Process: Wash the rice .Keep aside. Take a pressure cooker( large enough to cook the rice).Take the oil in this vessel ,fry all the vegetables in the oil . Add the coriander leaves ,salt to it.Add 1 and 3/4 cups water,biryani powder and the rice. Cook till done. This dish is tasty with Raita. aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa Pepper Rice By : pidaparthi uma Tasty Rice with curry leaves[karivepaku] Ingredients: 2 cups rice 1bunch curry leaves
5 or 6red chillies. a little tamrind. 2 spoons black pepper. Half cup ground nuts. Half spoon musterd seeds. salt to taste. oil for frying. Process: Clean curryleaves. Grind together curry leaves,tamrind,red chillies andpepper and make to a paste and keep aside. cook rice. Take apan heat oil and fry mustered seeds and groundnuts after that addthe tamrind paste and fry till oil seperates . Now add cooked rice and add salt and mix throughly and keep a lid and let it cook for 2 minutes. Now remove from pan and serve hot with curds. aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa Kobbari Pulihora By : Mala Easy to make, great to taste. Ingredients: Rice 1 cup, Water -3/4 cup, grated coconut-3/4 cup, green chillies (slit length-wise) -4,salt to taste senagapappu -1/2 tsp, minapapappu-1/2 tsp, avalu -1/4 tsp, red chillies-3, pinch of heeng, oil 2tbsp Curry leaves Process: Boil 1 cup rice in 3/4 cup water so that the grains do not stick to each other.Once done spread it in a plate and let it cool.Sprinkle salt over it. In another vessel take the oil and warm it. Then add senagapappu, minapapappu ,avalu, green chillies , red chillies ,curry leaves and heeng.Once the avalu splutters add the coconut and fry it for 1-2 min.Add this to the rice and mix well.Delicious Kobbari Pulihora is ready. aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa pudina rice By : pidaparthi uma
by rice with pudina Ingredients: 2 cups rice 1 bunch of pudina 4 green chillies 1 cup ground nuts A little tamrind salt to tast 2 table spoons oil Process: Cook rice and keep aside. Take out pudina leaves mix with greenchillies and tamrind grind to afine paste and keep aside. Now take oil in a pan add groundnuts fry alittle and add pudina paste and fry till oil separates and add cooked rice and salt mix throughly keep a lid, let it cook for 3 minutes. Serve hot with curds. aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa Carrot Rice By RaniJeetu (Surya) By : Rani Jeetu Very tasty and healthy dish Ingredients: Big Carrots - 5 Rice - 2 Small Cups Ginger,Garlic Paste - 4tbs Small Green chillis - 5 Turmeric Salt to taste Seasoning: 1 Cardmom, 1 Cinnamon 1 Clove 2 Peppers Ural Dal - 1tbs Curry leaves
Process: 1. Peel the upper layer of carrots and grind or cut them into very tiny pieces. 2. Meanwhile start cooking two cups of rice in rice cooker. 3. Heat a pan with oil and add seasoning ingredients along with green chillis.
4. After that add ginger,garlic paste and fry well. 5. Now add the grinded carrot pieces and fry well. 6. Add turmeric and salt. 7. When the carrots are well cooked, now add the cooked rice and stir well (add some more salt if needed means as per your taste). 8. Now the delicious carrot rice is ready. aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa Babycorn paneer rice By : deepika cook different from routine Ingredients: rice=2cups water=4cups babycorns=8 paneer fried=1cup carrot=1 potato=1 peas 1tomato,2spoons kaju,2chillies grinded paste=1/4cup coriander salt chillies=4 oil Process: keep pan on stove add 4spoons oil,jeera,chilliesgrinded paste,vegetables,paneer,salt rice,water, salt.keep the lid on pan.off the stove after 3 whistles.before serving add tasting salt,coriander aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa GREEN RICE By : deepika verrrrrrrrrrrrry very tasty and colourful yummy dish Ingredients: Rice =250gms coriander =1bunch carrot =1medium potato =1medium peas green chillies =8 elachi =2 cloves =2 cinnamon =2 salt to taste oil for seasoning
Azanamoto (Tasting salt) Process: METHOD: Griend the fresh coriander,4chillies,salt into a paste.addwater to paste to make it double the quantity of rice (1:2)i.e;for 1 cup of rice the coriander paste mixed with water must be in 2 cups. Heat the oil in a pressure cooker. A.dd elachi, cloves, cinnamon,chillies to oil.Now mix all vegetables to oil and cook for a minute.Now add rice and mix coriander paste, azanamoto to vegetables.Now keep the lid of the pressure cooker and make it to cook for 3 to 4 whistels.open the lid and feel the taste ,colour and smell of it.serve these rice with curd chutney. aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa a Pullatlu (buttermilk Dosas) By : Saritha Pullatlu famous in andhra. Ingredients: 2 cups rice 1 cup rice flakes (poha- atukulu) 6 cups butter milk 1 tsp jeera 6 green chillies salt to taste Process: Mix rice, rice flakes and buttermilk. let it sit for 4hrs. Grind these ingredients into batter. Mix chopped green chillies, jeera and salt to the batter. Use this batter to make dosas aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa Kichidi By : Divya lots of veggis..... Ingredients: 1 12 cups rice 1 cup red dal 1 cup onions 2-3 green chillis 1/4 cup carrots 1/4 cup peas 1/4 cup beans 1/4 cup tomato 1/4 cup cauliflower
1/4 cup sweet corn 1/4 cup potatos 1/4 cup coriander juice of 1 lime 2 tbls oil 2 elachi 3 cloves 1 stick cinnamon 1 tea spoon jeera 1 tea spoon mustard 4-5 curry leaves salt to taste Process: Take a pressure cooker..heat the oil add whole masala(elachi,cloves,cinnamon) fry for a min now add mustard and jeera let them splunter add curry leaves fry a bit...now add oniond and green chillis fry till tansculent....add all the veggis and cook for abt 6-7 min...till they are half done...then wash the rice add to the veggis...fry for 1 min add the water(5 12 cups) now add salt lime juice and coriander...taste it see if salt is ok...should taste little bit salty and sour...let the water come up to a boil put the lid on and wait for 3 wistles..turn off the heat ...serve hot with curd...as it is tastes gr8... aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa mulakkadala masala(Drumstick masala) By : vijaya swetha very tasty with hot rice...i like it very much Ingredients: 3drumsticks 2 spoons urad dal, 2 spoons chana dal, 2 cloves,half inch cinamam, 2 elachi, 1 spoon ginger paste, 1 spoon garlic paste,cumin seeds 1 spoon,red chilli powder and salt as per ur taste, dhaniya powder, turmeric powder marble size tamarind 1 large size onion 2medium size tomatoes 1 spoon khuskhus corianderleaves oil for frying
Process: cut drum stiks and keep aside fry chana dal,urad dal n jeelakarra in 1 spoon oil and grind all the ingredients(no:2) along with onion and coriander leaves then put small cooker n pour some oil(4 spoons) and let some mustard seeds to splutter,add curry leaves,then add the paste to it fry for 5 min until the raw smell goes... then add tomato n fry for a minute then add drumstick pieces adjust the water quatity and put for about two whistles..... aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa Quick bonda By : anuradha,avatapalli tasty and very easy to do with left over dosa mix. Ingredients: 2cups dosa mix, 1/2 cup maida/all purpose flour,one dash baking powder/cooking soda,salt as per taste,finely chopped onion,coriander leaves, 5-8 green chillies, 250gms.oil. Process: Mix all the ingrediants in a bowl like vada mix(you can add more maida). soak for 1/2hr.Heat oil in frying pan, take small balls of the mix and fry deeply. serve hot with tomato sauce. aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa a Besi Bela Bath By : anuradha,avatapalli This rice item is famous in Karnataka. Ingredients: 500gms.Rice, 250gms.Turdal, 500gms.tomatoes, 500gms.onion, 8-10greenchillies, 2sps tamerind pulp, 1/2sp.turmeric powder, 1/2cup oil, one and half cup ghee, curry leaves, coriander leaves. masala:
100gms.chanadal, 50gms.urad dal, 8-10 cloves, 5-8 cinnamon sticks, 8-10 green cardamoms, 5 redchillies, 1/2sp. 1/2sp.zeera, 1/2sp.mustardseeds, 3sps.dhaniyaseeds. Seasoning:1/2sp.zeera, 1/2sp.musterdseeds, one dash ingu, 4-6redchillies. Process: Cook rice and dal together with more water like pongalrice. slice onion ,tomatoes,greenchillies. Masala: fry all in little oil cool and grind into smooth powder. Heat oil and 1/2cup ghee in a heavy bottomed container.add green chillies, onion fry. Add tomatoes fry till tomatoes become soft add tamarindpulp,turmeric powder,salt cook for 2 mins. add cooked rice ,one cup water ( you can add more water.) Finally add masala powder, curry leaves,coriander leaves cook for 5-10 mins in low flame.stir Continuously. Heat remaining ghee in a pan add zeera,musterdseeds,redchillies,ingu.add this to the cooked rice and mix well. Serve with rice papad/ potato chips. aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa a Vegetable Rice By : Smt.Vijayalakshmi a tasty and simple break fast. Ingredients: 1/2 kg Rice 1 tsp ghee 2 tbsp refined oil 6 no Black cloves(lavanga) small piece of cinnamon stick(dalchina chekka) 2 no green cordamom (elachi) salt-as desired, water-double the quantity of rice, Vegetables-chpooed carrot,beans,alu,onions,green chilli 2 tsp ginger garlic paste-2 tea spoons. and kothimira,pudina,curry leaves-as desired.
Process: Fry vegetables,pudina leaves,curry leaves,lavanga,dalchina chekka,elachi to light brown colour in refined oil and a little ghee.Add ginger garlic paste and fry it for some time.Add rice and fry it for a while,now add water and salt.Allow it to cook and finally add kothimira for taste.Serve hot with perugu chutney. aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa Jeera(Cumin) Rice By : chandana This is very tasty and easy to prepare. Ingredients: 2 tbsp Jeera(Cumin)seeds 1 cup Carrots(diced) 1/2 cup Green peas 2 Cardamom 4 Cloves 1 inch piece Cinnamon stick 1 cup Basmati Rice 2 tbsp Oil Salt - Required Process: In the pan heat the oil over the medium heat, add jeera,cardomom,cloves fry for one minute after add carrots and green peas fry for another two mins.Add rice and two cups of water and salt into that mixture.Cook it until the rice is done. It goes well with raita or any other curry. aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa aa Daddhojanam(Yogurt rice/curd rice) By : Surya This is one of the traditional item. In Dhanurmasam some people do this along with pulihara and pongali. In South, priests in the temple do this as prasadam and distribute among the devotees. Ingredients: 1 cup rice 3 cups curd 2 green chillies 1/2" ginger fistful of coriander leaves salt for taste
Popu: 2 ts.oil 1 ts.black gram 1 ts.mustard seeds 1/2 cumin 1/2 menthi some curry leaves 1 ts.black pepper Process: Mix the curd well and add salt,green chilly pieces and ginger pieces. Fry all the popu items and mix into the yogurt. Little over cook the rice and once it is done add the rice into the yogurt. Mix well. Then add coriander leaves on the top. Eat with lemon pickle Note: Add 1/2 milk to the yogurt if you are in India.If you are in US, need not add. aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa Paper Dosa By : Surya This is a kind of morning tiffin. In every south indian hotel they do this item as a morning tiffin and evening for dinner time too. It is crispy, very tasty,easy and healthy too. Ingredients: 1 cup urad daal 2 cups rice salt for taste 1 cup oil Process: 1.Soak rice & urad daal together for 2 hrs. Grind smooth paste adding water.It should be a thin batter(not watery) Add salt to it. Leave for 8-10 hours. Put a griddle on a low flame. Once it is hot, take a tea spoon of oil & spread around the griddle. Take one ladleful of batter, pour on the griddle and spread around the griddle with bottom of the ladle in circle motion till it looks like a thin bread.If it is a wide flat pan, pour one ladleful batter,shake by holding the handle of the pan till the batter spreads whole pan.Pour 1 ts.oil around dosa.Leave 1 minute. Turn other side.Leave 1 more minute.Take it out. Do the same way all dosas. Eat hot with coconut chutney
or sambar or tomato pickle. aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa aaaaa Spiced Simmered Corn By : poorni1981 watering Ingredients: /2 kg cooked sweet corn kernels and baby corn 2 tbsp fresh grated coconut 1" ginger 4 green chillies 4 tbsp chopped coriander leaves 1 tbsp oil 1 tsp mustard seeds 10-12 curry leaves 125 ml milk 2 tbsp whipped curd chopped coriander to garnish Process: Method: Reserve 200 ml cooking liquid from the corn. Grind coconut, green chillies, ginger and coriander together. Add to the corn liquid. Heat oil. Toss in mustard seeds and curry leaves. Add the paste to the pan. Heat through. Add cooked corn. aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa Chinese fried rice By : Anuradha A good Chinese dish for vegetarians.... Ingredients: Rice - 2cups Sesame oil - 3 tbsp Beans (finely chop'd) - 100 gms Carrots (finely chop'd) - 2 no Onion ( finely chop'd) - 1 no cabbage (finely chop'd) - 100 gms
spring onions (finely chop'd) - 2no broccoli - 1 cup peas - 1/4 cup corn - 1/4 cup green chilli ( cut length wise) - 4 ginger ( finely chop'd) - 1tsp garlic (finely chop'd) - 1 tsp soya sauce - 2 tbsp ajinomoto - a pinch salt & pepper to taste Process: Cook rice half boiled.Cool the rice till the grains are separate. Stir fry all the veggies and cook for 5 mins. Should not over cook the veggies.They should remain crisp. Mix ajinomoto,salt and pepper to taste. Add cooked rice and stir well.Now mix the soya sauce to it and cook for 4-5 mins. Serve hot.... aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa POTATO PODIMAS By : sudar A GOOD RECIPE FOR CHILDRENS Ingredients: POTATO 5 GINGER A SMALL PIECE CORIANDER CURRY LEAVES GREEN CHILY 2 ONION 2 OIL CHILLY POWDER TURMERIC SALT TO TASTE Process: BOIL POTATO FOR ABOUT 5 MINUTES, THEN REMOVE THE PEAL AND GRATE IT WITH A GRATER. SLICE ONIONS , CORIANDER AND CHILLY FINELY. GRATE THE GINGER WITH A GRATER.HEAT OIL IN A PAN AND PUT CHILLY CURRY LEAVES AND GINGER. SAUTE FOR A 2 MINUTES. THEN ADD THE GRATED POTATO AND CHILLY POWDER AND SALT. FRY FOR 7 MINUTES AND REDUCE THE FLAME AND KEEP IT FOR 5 MORE MINUTES.
aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa Rajma Rice By : Bhanumathi Ingredients: 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. aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa Daanimma Daddojanam By : Lalitha Tasty traditional dish personalised Ingredients: Curd - 2 cups Rice - 1 cup Daanimma fruit- 1 Ginger- 1/2 inch Green chillies- 3 nos Salt- according to taste For seasoning
Ghee-2 tbsp Mustard seeds - 1/2 tsp Urad dal- 1/2 tsp Chana dal- 1/2 tsp Cumin Seeds - 1/4 tsp Dry red chillies - 4 nos Curry Leaves - 7 nos Chopped Coriander - 2 tsp
Process: Boil milk and make Curd out of it. Taste will come with curd . Make sure it is not sour and watery. Cook rice and mix this curd by looking at the consistency and add salt according to taste. Cut ginger and green chillies into small pieces. Also take out daanimma seeds make sure they are sweet .Heat ghee in a pan and for seasoning add mustard seeds,urad dal,chana dal, dry red chillies, green chillies,ginger, curry leaves till it turns to light brown and leaves a nice aroma . Mix it with the curd rice. Add sweet seeds of daanimma to it. Garnish with coriander leaves. Delicious dish is ready to serve. aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa aaaa Shahzeera Pulav By : shruthi reddy Authentic Hyderabadi style Pulav. Very easy to make and delicious to eat. Can be served with Kurma's Bagara baingan and Nonveg curries. Ideal for small parties. Ingredients: Shahjeera Pulav 3 Cups Basmatic Rice ( Wash and pre-soak them in 6 cups water 15 min before preparation) 2 medium sized onions sliced 8 - 10 green chillies sliced 1/2 cup of pudina leaves ? cup of coriandor leaves 2 tsp of whole garam masala ( cloves. ElaichI, pepper corn, bay leaves, cinnamon etc., )
1 ? tbsp of ginger garlic paste 1 tbsp of whole shahjeera 1 tsp of shahjeera powder ? tsp zeera powder ? tsp of Dhaniya powder 1 tsp of garam masala powder Process: Take a pan, heat oil. Add while garam masala, wait till they leave nice aroma, add onions, green chillies, fry till light brown. Heat oil in a pan. Add all whole garam masala including shahzeera. Fry till they leave aroma. Add onions and chillies. Fry till they are medium brown. Add pudina leaves and Fry for little time. Add ginger garlic paste and fry well. Add all dry masala powders and fry till they leave oil on side. Add rice and fry for 3 - 4 min. Add the water in which rice was soaked. Add coriander leaves. Cover and cook till rice is done. You can also transfer the entire thing in to rice cooker and switch it on to cook. This dish is very easy to prepare and takes little time to prepare. Goes well with karma?s, bagara baingan and Non veg curries. Very delicious to eat. You can also make this for parties. aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa Capsicum Rice By : Bell peppers spiced rice. Very colorful with multicolored bell pepper Ingredients: 2 cups rice. 3 Capsicums (Bell Peppers) ? cup fresh peas. 1tsp lemon juice. 2 tbsp. grated coconut ? tsp. turmeric powder 4 coriander leaves. 2 tbsp. oil ? tsp. mustard seeds 1 tsp black gram dal
1 tsp bengal gram dal 2 tbsp. cashew nuts, broken in half 2 red chillies Process: 1. Chop bell peppers 2. Cook rice in a rice cooker, as we need rice to be little corse for this, cook with less water then recommended. 3. Spread coocked rice in place and let it cool . 4. Heat oil and add mustard seeds. When they stop spluttering, add the other seasoning ingredients like black gram dal, bengal gram dal, cashew nuts and red chilliesand fry till golden brown. 5. Add chopped capsicum, turmeric and after a while, the peas and fry till soft. 6.Reduce heat and add grated dry coconut., salt and the cooked rice. Fry for a few minutes until the rice is hot. 7. Add lemon juice. Mix well and garnish with cut coriander leaves aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa aa Spring onion rice By : Fried rice with spring onions. Ingredients: 1 cup Basmati Rice 2 cups Water 2 bunched spring Onions 1tsp ghee Salt To taste. 1 tbsp Oil Ingredients for powder:1 Tbsp Urad Dal 1 tbsp chana dal 1 tbspCoriander Seeds 4 no Red Chilies 1 tsp Cumin Seeds 1 tbsp dry coconut For Seasoning 1 tsp Mustard Seeds . 1 tsp Urad dal
1/4 cup Raw Peanuts Process: Wash and Cook the Rice and let it cool. Grind powder with powder ingredients.Keep aside. Chop the Onions including the green part. Heatoil in a pan and put all the ingredients of the seasoning.FRy them for 34 mins on a medium flame. Add the Onions and stir.Add salt and ground powder cook for a few minutes. Add rice to it. Add Ghee,Turn off the heat. serve hot with riatha. aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa Cabbage Pulav By : Fried rice with Cabbage, for dinner. Ingredients: 1 1/2 Basmati Rice 1 medium Cabbage 1 Tomato 1 Cup Green Peas (Soaked) 2 Onions (medium) 4 Green chillies 5 pods Garlic 1" Piece Ginger 1 tsp Jeera 1 tsp red chili powder 2 tbsp coriander powder A pinch of Tumeric powder : a pinch 1/4 Cup Peanuts 1 Bunch Coriander Leaves 3 tbsp oil Salt to taste Process: Wash rice and cook in a rice cooker.And keep the cooked rice in a flat plate. Let it to cool. Shred the Cabbage and Green peas, add water, a pinch of salt, a pinch of
turmeric powder and boil it. Chop onions, tomatoes, garlic, chillies and ginger. Take a Frying pan, add oil and jeera, chillies, ginger, allow it to splutter. Add the chopped Onions, when it turns light golden brown, add tomatoes and Garlic. Add now the cooked Cabbage, peas. Add Coriander powder, red chilli powder and toss it together and add Salt. Take a small skillet and fry peanuts in it.When the rice is almost done, add the peanuts to the rice. Serve hot with pickle and raitha aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa Mango Rice By : Fried rice with Grated Raw Mango. Ingredients: 1 Cup Rice 1" piece Ginger 2 Green chilis Salt to taste Seasoning : 2 tspOil 1 tsp Mustard seeds fresh Curry leaves 1/4 Cup Peanuts Process: Cook the Rice in rice cooker.Set a side,and let it cool. Chopp ginger and green chilis finely. Peel and grate the Raw Mango. Take a pan and heat oil in it.Add all the ingredients of seasoning. Fry for a minute and add ginger, green chilies and & shredded mangoes to it.Keep stirring for a few minutes till the mango gets cooked.Remove from the flame. Mix it with rice and serve hot or cold. aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa aaaaa tomato perugu chutney By : rainy
simple chutney ,u can have with rice or dosas Ingredients: tomatoes-3 greenchilli-4 curd-3 to 4 spoons mustard seeds-1 tbsp udhar dal-1 tbsp curry leaves oil -2 tbsp ginger a bit (optional) salt to taste Process: 1.first of all boil the tomatoes and later squeeze it. 2.take a pan put oil and then fry mustard seeds, udhar dal ,green chilli ,ginger ,curry leaves. 3.then add this tomato es which are squeezed allow it to boil for few mins and later add salt as per ur taste.and switch off the stove 4.allow it to cool and now add curd and just stir it thats all Now u can have with rice or dosas it will be very nice . aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa aaaaa potlakai perugu pachadi By : sathyakala annapurna saripella nice to taste and goes well with avakaya annam. Ingredients: potlakaya(Snake gourd) - 1 green chillies - 2-3 nuvvula podi curd for seasoning - avalu, jeelakarra, red chillies, inguva(hing), curry leaves oil to fry and salt to taste. Process: make snake gourd into small pieces add to kadai with oil and crushed green chillies. let it fry nicely what u say vepadam. now add this to curd with seasoning and nuvvula podi. if u add more curd it will be good.
aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa onion chutney By : jayasree nauduri tasty chutney for breakfast and rice Ingredients: 6 - medium size onions 6tbsp - tamarind paste 1pinch - turmeric 50gms - oil 1tsp - methi powder 1tsp - musturd powder 1or2tbsp - red chilli powder salt as per taste Process: cut onions into lengthwise,put some oil in a pan and fry the onions till they are golden brown.remove onions from the pan, in the remaining oil add the tamarind paste,salt and turmeric and cook untill oil seperates.add methi powder,musturd powder,redchilli powder,finally add fried onions and stir throughly aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa Palakura Chutney By : Aliveni This is a very tasty chutney for who does not eat leafy vegetables as curry or in dal. This goes tasty with rice/roti/idli/dosa Ingredients: Palakura(spinach)- 3 Green chillies- 8-10 Salt- as to taste Tomatoes- 2 mustard seeds(Avalu)- 1/2 teaspoon dry red chilli- 1pc garlic- 3-4 cloves turmeric(pasupu)- pinch oil- 4 spoons Process: 1. First take a pan and put 3 teaspoons of oil into it and heat it. 2. Add cut spinach(palkura) into the oil and fry for 3 minutes. In the meantime, cut chillies into half and put into the same pan to fry. When chillies and spinach is fried, put the cut tomatoes into the pan and fry it also. 3. Let this mixture of palakura, chillies and tomatoes cool and then put it into mixi to grind for 1 minute by adding salt to taste.
4. Take out the grounded chutney from mixi jar and put into a bowl. 5. Take 1 spoon of oil into another pan for talimpu (seasoning) and after oil gets heated add garlic, red chillies, mustard seeds adn turmeric. aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa aa Allam Pachadi By : Kavitha Allam Pachadi Ingredients: 250 grams allam 2-3 tps grated jaggery 10-15 red chillies 1 tps mustard seeds 3-4 tbps yellow gram dal /senegapappu 1-2 tbps urad dal/minapappu 2-3 tbps zeera 2-3 tbps coriander seeds 1 pinch asafoetida 1 small lemon size tamarind Process: soak tamarind in 1/4 cup of water Peel the skin off the ginger and roughly chop into big peices. Take a kadai add oil and heat it, fry all the below ingrediants adding in the order 1. Add yellow gram dal 2. add white gram dal 3. add coriander seeds, 4. add jeera seeds 5. add mustard seeds Make sure all the above ingrediants have turned brownish, and then add ginger peices. Add some more oil if need, fry on medium flame until ginger peices turn red, take care not to burn the peices. After they turn slightly red, add red chillies, and fry, finally add asafoetida and turn off the flame. Remove all the ingrediants from kadai and add to a blender jar, now, add salt and turmeric.
Grind the ingrediants for a while and later add the tamarind with water, grind into fine paste, finally add jaggery and gring to a fine paste. You do not need to add tadka/talimpu to this chutney since we already have all the ingrediants. This goes well with hot rice and ghee and best with gaarelu. Good for digestion, and loss of apetite problems. Can be stored for 15 days. aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa aa pesarapappu&mango chutney By : anuradha,avatapalli very famous krishna Dt. chutney. Ingredients: 200gms. pesarapappu(moongdal), 1/2sp.zeera, one dash Hing or inguva, 8-10 redchillies, one small raw mango (pachimamidikaya), salt as per taste, a pinch of turmeric powder. Seasoning: 1/4sp.mustardseeds, 1/4zeera, 2redchillies, 1sp.ghee/oil Process: wash and soak pesarapappu for 3-4hs.Peal and grate mango. Remove water from dal and add all the ingrediants and grind. Heat ghee/oil in a frying pan and fry seasoning. add this to the chutney.Goes very well with hot rice. TRY. aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa a Beerakaya Pottu chatney By : Surya This is also one of Andhra chatnies, easy to make,taste and healthy too. Ingredients: 4 beerakayalu(ridge gourds)
2 tbls oil 1 tbl black gram pinch of turmaric powder 2 tbls sesame seeds 4 red chillies marble size tamarind salt for taste Process: 1.Wash and remove the skin of the beerakayalu and cut that removed skin into pieces. (Keep the skin removed beerakayalu separately to make curry later). 2.Keep a wide frying pan on a low flame,fry sesame seeds along with red chillies without oil and make powder and keep aside. 3.Keep that wide pan on a low flame again and add oil to it and fry black gram. Once it looks brownish add beerakaya skin pieces and fry 5 minutes. 4.Grind the fried beerakaya skin, fried black gram,tamarind,turmaric powder and salt into paste,adding little water. Take out from the grinder and add the sesame powder to it. Beerakayapottu chatney is ready to eat. aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa aa Coconut chutney By : Surya This is most commonly used chatney,specially in East Godavari Dist (konaseema)and one of the tastiest chatnies and very easy to make. Ingredients: half piece coconut (Cut into pieces) 8 green chillies Gooseberry size tamarind pinch of turmaric powder salt for taste Popu: 1 tbl.oil 1 ted chilli 1 tbls.black gram 1 ts. mustard seeds
dash of hing Process: Put a frying pan on a low flam and pour 1 tbls. oil and fry red chilli, black gram and remove from the oil into a plate and fry the mustard seeds into the remaining oil and add the hing to it and keep aside. Cut the coconut into pieces and grind along with green chillies tamarind,fried black gram,red chilli turmaric powder and salt into paste adding little water. Remove from the grinder and add fried mustard seeds and hing. Goes well with hot rice. aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa Kandi pappu pachhadi By : sathyakala annapurna saripella This is Andhra's east godavari recipe will be very tasty with hot rice. If remained can make it dosa also. Ingredients: 100 gms toor dal fry till brown tamarind - small lemon size soaked in water red chillies 4-5(to be grinded with toor dal) 2 big onion cut into small pieces garlic - as many as possible salt oil for seasoning mustard seeds jeera red chillies 1 pinch hing(asafoetida) 2 pinches turmeric Process: grind fried toor dal, tamarind,red chillies meant to grind, turmeric and salt into a fine paste. can add water to make it little loose. take oil in a pan, add mustard seeds, jeera, chillies, and hind and let mustards pop up, then add onion and garlic. Add this to the ctney and serve with hot rice. aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa Peanut Chatney By : Surya It is a tasty side dish which can eat with idli, dosa,roti or with rice. It is nutritious and easy to make. Ingredients:
1 cup roasted peanuts 1/2 cup grated coconut 4-5 green chillies 2 garlic cloves lemon size tamarind(if paste 1 tea spoon(ts.) salt to taste Popu(seasoning) 1 tbls oil 1 red chilli 1 ts.urad daal 1/2 ts.mustard seeds pinch of hing 10 pieces of curry leaves Process: 1. Take a pan and heat on a low flame. Add oil and fry red chilli and urad daal. Take it out keeping the oil in the pan. And fry mustard seeds in the remaining oil along with curry leaves and hing. Keep aside. 2. Grind roasted peanuts,grated coconut,green chillies,garlic,tamarind and salt along with red chilli and urad daal from popu ingredients, adding little water. When it becomes paste take it out from the grinder into a bowl and add fried mustard seeds,hing and curry leaves.Mix well. Goes well with hot rice, idli, dosa or roti aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa Dosakaya pachchadi(cucmber chutney) By : Surya These dosakayalu are available everywhere in India especially in summer. (venders sell on the street side Rail compartments and flat-forms to eat raw with salt and pepper. Easy to make and tasty too. Ingredients: 1 keera(cucumber) 5 Red chillies 1 tbls.sesame seeds 1 tbls.mustard seeds small lemoon size tamarind salt for taste. 2 tbls.vegetable oil Process: 1. Wash and wipe the cucumber. Remove the ends, cut thin thin wheels with the skin. Take bunch of wheels cut into small pieces. (vertically &
horizontally) Mix with some salt and leave for 5 minutes. Then take fistful fistful pieces, squeeze and keep the pieces in a plate separating from juice. 2.Make paste with the sesame seeds, mustard seeds,Red chillies,tamarind adding with the above cucumber juice.Don't put any water. That juice is enough to grind to make paste.Take the paste out of jar and add vegetable oil(without heating) and mix well. Cucumber chutney is ready. aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa Karivepaku Pachchadi(curry leaves chutney) By : Surya A good appetizer, People who lost taste,this is very good for them. And also very tasty,good for health. Ingredients: 1 Fistful ofCurry leaves(Karivepaku) 5 Reg chillies 1 ts.blackgram dal (minagapappu) 1/2 tspcumin seeds(jeera) Pinch of hing small lemon size Jaggery(bellam) small lemon size tamarind salt for taste 1 tbl.vegetable oil Seasoning: 1 ts.mustard seeds 1 tsp oil a pinch of asafetoda(hing) Process: 1. Remove curry leaves from the stems, ringe in water, dry with paper towel. Keep aside. 2.Heat frying pan on a low flame, add mustard seeds, fry till seeds stops spluttering and remove from oil and keep aside. 3.Put back the oil pan on low flame,fry Urad daal, red chillies, when the daal looks brownish, add cumin and hing fry 10 sec.and add karivepaku fry 1 minute. 4. Grind No.3 items adding little water along with jaggery and tamarind and salt till it becomes paste. Remove from the grinder,add seasoning to it mix well. Karivepaku pachchadi is ready.
Goes well with hot rice. aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa carrot chutney By : shashi kiran easy,tasty,nutritious,healthy and colorful chutney for all Ingredients: carrots ..1kg red chilli ..3 green chilli ..3 urad dal .. 2sp channa dal ..2sp jeera ..1sp mustard seeds ..1sp curry leaves ..few haldi, salt, oil for frying lemon juice Process: 1.first wash ,peel and grate carrots and keep aside. 2.put oil in kadai and once it gets heated put all dals,mustard seeds,jeera,red chilli,long cut green chilli(can reduce quantity for children),curry leaves. 3.when all r fried all grated carrot and mix well in between add 14th sp of haldi, require salt and mix well. 4.cook for 10 min. 5.remove from stove and after 3to4 min add enough lime juice and mix 6.goes well with rice,chapati,puri as well. aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa Raw Cucumber Chutney By : hemalatha sadu -Very easy to prepare and Delicious too Hemalatha Sadu Ingredients: Raw cucumber -1 onions-1 turmeric - a pinch Red chily powder-1/2 tbsp salt Tamarind- a small lemon size oil-3tbsp items for seasoning Process:
1)first peel the layer of the cucumber and cut them into small pieces and keep it aside in a bowl. Take some cucumber pieces and keep them aside. 2)Cut the onions and mix it with remaining cucumber pieces and add little turmeric and mix them well. 3) Soak the tamarind with litte water for a while or to speed the process u can microwave it for a little while and use it immediately. 4) Then grind the tamarind with salt and cucumber pieces. 5) Add this content to the cucumber pieces and mix them well.Next add chilly powder. [u can substitute with green chilly paste too] 6)then finally prepare seasoning[avalu,jeelakarra,minapappu,endu mirapakayalu] and add it to the chutney.finally garnish with coriander /curry leaves. Tastes so good. Goes very well with rice. aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa Spinach Raita By : sailaja VERY EASY AND TASTY Ingredients: Yougurt Spinach (it should be in the proportinate to the yougurt u take) Salt according to taste for seasoning ghee musturd seeds cumin seeds turmeric pinch of asefotidia curry leaves coriander leaves Process: Take yougurt in a bowl ....put salt in it. Finely chop spinach..keep it aside. mix finely chopped spinach in the yougurt. take a pan and put ghee in it...when the ghee gets heated up put the musturd seeds...cumin, turmeric and a pinch of asefotidia. finally put the curry leaves and coriander leaves in the seasoning.
add this to the spinach, yougurt mixture. serve this with roti/rice. aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa Vankaya Pachadi By : Padma Priya This pachadi will taste good if you use long brinjals. Ingredients: 2 Brinjals2,Tomatoes 6,Green Chillies 1 tsp Fenugreek 1 tsp ,Mustard1tsp,Cummin 4tsp,Dhania10 Red Chillies-10, a small lemon size tamarind, Salt to taste. Process: Put some oil and fry fenugreek,mustard,cummin,dhania and red chillies and remove.Cut Brinjals,Tomatoes and Green chillies into pieces and put in the same oil and fry till cooked. Let it cool and then first grind the red chillies,dhania,cummin,fenugreek and then put the brinjal,tomatoes green chillies,tamarind and salt n grind till smooth.You can season this pachadi if you want with little oil,mustard,cummin, 2-3 flakes of crushed garlic and curry leaves. It tastes very good if you mix it with rice. aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa Kobbari and Vepudu Chanagapappu Chutney By : yamini very tasty chutney for Idly and Dosa Ingredients: 1 Kobbari Chippa 1/2 cup Vepudu Chanagapappu 5 or 6 green chillies 4 pods velluli (Garlic) 1/2 tsp Jeera salt for taste Oil for frying and seasonning For seasonning --------------
Curryleaves 4 - 5 Chana dal 1 tbsp Urad dal 1tbsp Mustard seeds - 1 tbsp Process: heat oil in a pan and fry geen chilles. grind kobbari, Vepudu Chanagapappu and green chilles with salt. Season with the above mentioned ingredients. Now the Delicious chutney is ready. aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa SPINACH PICKLE By : kalyani Ingredients: INGREDIENTS: 21/2 cupsSpinach leaves 1 cup peanuts 3 garlic cloves 7 green chillies 1/2 tbsp mustard seeds 2 red chillies 1/2 cumin seeds 1 tbsp chana dal 1 tbsp udad dal Salt to taste Process: Method of preparation: Add 2 tbsp of oil in a vessel and fry the spinach leaves along with green chilli on a low flame.later fry the peanuts in little oil.Grind the peanuts along with the spinach,add some salt and make it a thick paste.Add little oil in a vessel,add mustard seeds,udad dal,chana dal,cumin seeds,garlic cloves and red chilli.Add this to the paste prepared. aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa a Beerakaya(Ridgeguard) chutney By : Usha Ingredients: Beerakaya 1
Beerakaya peel Green mirchi - 4 Red dry mirch - 3 or 4 Til seeds - 1.5 tbsp Jeera seeds - 0.5 tbsp Tamarind - one or two flakes Garlic - 2 pods salt - as you required Oil for frying and seasonning For seasonning -------------Curryleaves 4 - 5 Chana dal 1 tbsp Urad dal 1tbsp Mustard seeds - 1 tbsp Process: Wash three ridgeguards and peel two of them. One can be cut into pieces, without peeling. Rest of the peeled two ridgeguards can be used for other curry or dhal purpose. Fry the entire peel, unpeeled ridgeguard pieces, green mirchi & red mirchi in 1.5 tbls of oil, until they cook - keeping the lid. Roast the seeds in microwave for 1 minute and grind them into powder, with garlic and tamarind. Add the fried vegetable consistency into blender. Blend all together till it gets fine coarse. Do not put the water, if you think the blender blade is not rotating, you can add the salt. Season with the above mentioned ingredients. Now the Delicious chutney is ready. It can be served with hot rice. aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa CAPSICUM CHUTNEY By : sowmyasri Sowmyasri(Vz) Ingredients: 50g Green Chilly(finely chopped) 100g Capsicum(chopped ) 2 tsp Methi Powder 4 tsp Mustard powder 1/2 tspTurmeric powder 1 tsp Vamu
1/8 tsp Hing 10tsbp Oil Refind (or) til Oil 50 ml Lemon Juice 1/2 tspChilly Powder Process: Method : Mix all the above Ingredients and keep it two days in sunshine. After serve it with hot rice. It is very tasty. aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa Chintakaya Pachadi (Green Tamarind Pickle) By : Rani Jeetu Very easy and tasty pachadi By surya Rani Jeetu Ingredients: Chintakayalu-5 greenchillis chillis-2 seasoning : 2 tbs chanadal 1 tbs jeera 1 tbs avalu 1 tbs inguva redchillis-4 curry leaves salt Process: Grind chintakayalu and greenchillis well,add salt and keep aside. Take a bowl with oil,when heated fry seasoning ingrediants till brownish. Grind fried seasoning ingrediants well and mix chintakayalu and green chillis paste and again grind together. Last for more taste fry avalu,inguva and curry leaves in a oil and add this to pachadi. Now tasty chintakaya pachadi is ready. aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa Fresh Coconut Chutney ! By : Sarita Guttula
U can serve it with rice..... Ingredients: Coconut - 1 Red Chilli's - 8-10 Coriyander seeds- 3 tbsp Curry leaves - 1 Chana dal( sanaga pappu) - 2 tbsp Musturd seeds - 1/2 tbsp Cumin seeds - 1/2 tbsp oil - 6 tbsp tamerind paste - 2 tbsp Sugar - 1 tbsp salt as needed Process: 1) First break the coconut and cut it into small pieces. 2) Put the oil in the pan, after the oil is heated put two tbsp of corriyander seeds and 8 red dry chillies in the oil . 3) After frying them put the coconut pieces , tamerind paste ,sugar,salt and the fried ingradients and grind them into paste. 4) take 3 tbsp of oil in the pan and add the musturd seeds remaining coriyander seeds, cumin seeds,curry leaves and 2 red dry chillies. Fry them untill light brown.and keep it aside. 5)Mix the ingredients of step 3 i.e coconut paste and step 4 i.e (poppulu) fried spices. And fresh and tasty coconut chutney is ready to eat ! aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa Cabbage tomato chutney By : saritha Ingredients: Cabbage-half tomatoes-5-10 tamrind oil, sanagapappu,mustard seeds,mentulu, curryleaves, asfoetida,red chillies, garlic (3/4)_ for seasoning salt Process: Cut cabbage into medium pieces and fry in 2/3tsp of oil until half cooked and
put aside. Cut tomatoes and fry in 2 tsps oil along with tamrind until all the water is evaporated. In a pan heat two spoons oil and put mustard seeds and then put remaining ingredients for seasoning. In mixer put the cabbage and tomatoes and salt (as required)and make paste, coarseness as per needed and in the end put the seasoning and grind for three to four seconds such that the seasoning appears in the chutney. The delicious chutney can be served with rice. aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa Kobbari Chutney By : Ramamani Chutmney with fresh coconut Ingredients: 1 cup grated coconut(fresh) 4 red chilis 1 tsp uarad dal a pinch of Hing 1/2 tsp muster seeds 1 tsp oil salt to taste 1 tsp of tamarind pulp(thick) Process: Heat oil in a pan, add uard dal and red chilis, hing and fry for 2 mins, when uarad dal turns into golden borwn add muster seedsonce it start spluttering turn off the heat.keep it aside. Take fresh grated coconut in a blender and add tamarind and salt to it grind it till coarse paste. Empty to bowl and add prepared seasoning and mix it well. serve with hot rice or dosas. aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa Ulli Chutney By : Ulli Chutney for Dosas and Idlis. Ingredients: 1 Onion (Chopped) 50 gms Ginger(chopped) 7/8 red chilis 1 tsp Coriander seeds 1 tsp jeera
2 Garlic Flakes 2 tsp tamarind Extract Salt to taste. 3 tbsp oil Process: Heat little (1 tsp) oil in a Pan,and put Coriander seeds and ginger fry them for 2-3 mins then add red chlis and chopped onion frynthem for 3-4 mins turn off the heat allow it to cool down. Grind the above mixture add tamarind extract and salt to it amnd make it to a fine paste. Haet rest of the oil in a pan add ground paste and fry until raw smell goes. Serve with Dosa or Idlis. aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa aa Mint Coriander Chutney By : Green chutney for snacks. Ingredients: 1 bunch Coriander leaves 1 bunch Mint leaves 3 Green chilli 1 tsp tamarind extract Salt to Taste 1 Medium onion
Process: Wash coriander leaves and mint leaves in plenty of water and dry on clean dry cloth. Grind coriander, mint, green chilli and onion into a fine paste. Add the tamarind pulp and salt. Blend well. Store in a airtight jar. aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa Instant Tomato Chutney By : A quick tomato chutney. Ingredients:
4 Medium sized Tomatoes 1/2 tsp Mustard seeds 1/2 tsp Jeera seeds 1 tsp Red chilli powder Salt to taste 1 tbsp Oil A pinch oof turmeric powder A pinch Asafoetida Process: Heat the oil in a pan add mustard seeds, Jeera seeds and Asafoetida and allow to splutter. Add the chopped Tomatoes and salt. Allow the Tomatoes to be done till soft.Mash it and add red chili powder mix well,cook on low flame for few mire mins. remove from the pan store it in a air tight container. aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa Vankaya Pulusu Pachchadi By : Roasted brinjal chutney. Ingredients: 1 medium size brinjal. 1 medium onion. 5 green chilis 3 tsp tamarind extract. Curry leaves and coriander leaves. APinch Hing Salt to taste. 1 cup water. a pinch turmeric. Seasoning 1tsp mustered seeds 1 tsp fenugreek seeds APinch Hing 1 red chili (halved) Process: Wash brinjal and apply a little oil all over the brinjal and roast it on pan or direct flame. Remove from the fire when it becomes soft.Let it cool.
Chopp onion into fine pieces,and chop green chilis.set aside. Take water in a bowl add tamarind to water add salt and turmeric powder. Peel the skin off brinjal and mash it with a spoon,then add it to the tamarind water,add chopped oniongreen chilis to it and mix well. Season it,garnish with curry leaves and chopped coriander leaves. It goes well with rice or chapathis. aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa aaaaaaaaa jonna rotti By : lavanya bezawada these are gud for diabetic people b'cos of low in calories Ingredients: 1 cup jowar flour(can make 3-4 medium size rotti), 1/4 cup hot water. Process: take vide mouthed vessel,put flour in the bowl,make big hole in the center of the flour,now add hot water,then just roughly mix it &close the vessel with lid,after few min,sprinkle some cold water & mix well,should be soft.knead the dough as much as possible,then it will be easier for to press roti.take a small ball of dough(lemon size),u can use kitchen counter to press roti,sprinkle some flour on the counter,place the dough ball,start pressing.In the mean time while pressing u have to roatate the dough disc clock wise direction so that the dough disc should not stick.go on pressing still the roti is thin(thickness like uncooked papad ).Now comes the tricky part,u have to lift the roti in such way that it should not break,for that take a flat spoon,insert below the roti,so that u can give little lift to roti then,u can easily can take roti in ur hand &put that roti on tava,now take clean muslin cloth,dip in water.using that make the up the upper part of the roti wet.Bake the roti on both sides.Then roti is ready.Intially it is very tough to do,but by practice u can do it.Its really healthy meal because it doesnt contain oil. aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa
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shahi paneer By : purnima shahi paneer is the royal dish from rajasthan. serve with roti. Ingredients: paneer-500gms diced capsicum-300gms chopped onion-30gms chopped tomatoes-250gms chopped curd-125gms kaju-50gms ginger garlic paste-15gms turmeric pwd red chillie pwd salt to taste Process: dice the paneer.add ghee to the pan and fry the paneer cubes till golden brown.Grind ,ginger garlic, onion and kaju to make a paste. take a pan.add some ghee and add onion and capcicum and fry them.add the above prepared paste.add all the spices. Add curd and mix the ingridients till they are cooked. simmer it for 10 minutes. now add the fried paneer and a little more garam masala and mix them properly.add salt. garnish with corriander.serve hot. aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa Aloo rice By : amrita instant rice dish Ingredients: 2 cups cooked rice 2 potatoes, chopped 1 medium onion, finely chopped 3-4 green chillies dhania powder. ginger-garlic paste jeera for seasoning coriander and lemon juice for garnishing Process: In a pan heat 2 tsp of oil. Add little jeera and let them splatter. Add green chillies and saute. Then add ginger garlic paste and saute well. now add finely chopped onions. Fry them till they turn golden yellow. aLso add some dhania powder and mix well.
Add the potatoes and mix well. Add salt and cover the pan so that the potatoes can get cooked. Let them cook for 4-5 mins. After the potatoes get soft add the cooked rice and mix well. Garnish with coriander and lemon juice. aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa aloo matar-achar By : sailaja rao curry-vegetarian Ingredients: potatoes-2,peas-100grams,avakai or nimmakai or garlic pickle-2tbsps,green chillies-3,popu dinusulu-aavaalu jeera minappappu,sanagapappu,mentulu,2red chillies,karvepaku,coriander leaves,pasupu and salt. Process: boil potatoes in salted water till tender.peel,cut into cubes and keep aside.wash peas.slit green chillies.now heat a pan.add2tsps oil.add a pinch of salt.now add popu,let fry till crackling stops.now add slit green chillies,karivepakuand fry for 1 minute.add cubed potatoes and fry till potatoes are browned add peas.lower flame.fry for 2 minutes.mix pickle with an ounce of water and add to the curry.fry on high heat till water evaporates.turn off flame.addcoriander leaves,pasupu.stir well.serve with hot rice with a dash of ghee.this tastes extremely heavenly with roti,dosa or bread toast also. aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa Palak Paneer By : Anu Mandalika Palak Paneer Ingredients: Spinach - 500 gms Onions - 2 medium sized Tomatoes 2 medium sized Garlic - 2-3 flakes Ginger -1/2 inch Cooking oil - 6-7 tbsps Cummin seeds - 1 tbsp Paneer - 150-200 gms Salt to taste Garam Masala, Geera Powder, Chilli Powder,turmeric powder Process: 1.place the spinach in hot boling water. let it be for 20 min approximately 2.Drain the water and then make puree of the spinach leaves.
3.Cut 4 of the onions finely and saute them till transparent. 4.Grind the other onion and the garlic and ginger flakes to a fine paste. 5.Add this paste to the sauted onions. Also add the puree and the spice powders. Add some water if necessary. 6.Let boil for a minute or two. 7.Cut the paneer to cubes of desired size (preferably not too small). Fry this in oil till golden brown, 8.Add this paneer to the prepared palak. 9.Serve hot with rice or rotis. aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa vaangi bhaat By : sailaja rao easy to make,versatile,vegetarian Ingredients: brinjals-2,potato-2,green chillies-4-5,curry leaves-a few. for the powder:bengal gram dal-half cup,black gram dal-one fourth cup,red chillies5,coriander seeds-3tbsps,jeera-1tbsp,cloves-6-roast all ingredientsn add salt.powdern store.keeps for a month if kept tightly closed. . Process: method of preparation:cut brinjals into pieces n keep in salted water.boil potatoes,peel,cut into pieces and keep aside.now heat a pan.add tempering[you can add hing,if you want].after the spluttering stops add slit green chillies,curry leaves and half tsp salt and turmeric powder.roast for 4 minutes.now add cooked potatoes and fry on high flame for 3minutes.turn off stove.add coriander leaves,4tbsps of powder and mix thoroughly with 200gms of cooked rice.you can add peas,capsicum,kheera dosa together or those in the list that are available. aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa Pesarattu upma By : santhi gudipati a very famous item from andhra very yummy just try it once . Ingredients: for dosa : whole moong dal 1glass rice 3 spoons green chillies 8 ginger 3" inches salt to taste jeera for upma: semolina or bombay ravva 1glass chana dal 1tsp
urid dal 1tsp mustard seeds 1/2 tsp curry leaves ,green chillies 2no.s Process: preparation of dosa : first soak whole moong dal and raw rice together for 5hrs. then grind the soaked dal and rice add green chillies and ginger also.not too soft .then add salt to taste and jeera .now heat the pan and add 1sp oil or ghee then spread the dosa batter on pan like dosa .add 1sp oil when the ends turn brown color spread upma on dosa then take dosa from pan . serve it with coconut chutney or ginger chutney. preparation of upma: take a pan and heat it then pour 2tsp oil and chana dal and urid dal and mustard seeds fryit when it turn light brown color add curry leaves and green chillies after that pour 2glass water and salt to taste .when the water starts boiling then add semolina and mix it well. when the semolina coming bubbles then switch off the stove. apply on dosa like masala . serve it with coconut chutney or ginger chutney. aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa Channa Bhatura By : Anu Mandalika This can be made for breakfast and even for dinner try this ...... Ingredients: Ingredients: For Channa masala 1 cup kabuli channa soaked overnight 1 large tomato 2 large onions 1 1/2 tbsp. chopped coriander 1 tsp. ginger grated 1 tsp. garlic crushed 1 lemon (juice extracted) 2 tbsp. oil, 1 tbsp. ghee 1 tsp. tea leaves (tied into a pouch in a small piece of clean muslin cloth) 4 green chillies slit 2 bay leaves 1 tsp. sugar 1 tsp. cumin seeds
Dry masalas :1 tsp. red chilli powder 1/2 tsp. each cinnamon - clove powder, turmeric powder 1/4 tsp. each garam masala, pepper powder salt to taste For Bhatura: 2 cups plain flour (maida) 2 tbsp. curds 2 tbsp. butter or oil salt to taste Milk to knead dough oil to deep fry Process: Method: Sieve together flour, salt . Add and mix in curds and oil. Add enough milk to knead into a soft pliable dough. Cover with a wet cloth. Keep aside for 5-6 hours. Make sure the cloth does not dry up, or wet again. Knead dough again. Take fistful of dough. Roll into 1/4" thick 5" diameter round. Fry in hot oil. Turning only once. Till very light golden in colour. Repeat for all. Serve hot with hot channa and slices of onions and lemon. Method for Channa Put the soaked, washed channa in a cooked with enough water, teapouch and bay leaves. Pressure cook till done. (approx. 6-7 whistles). Cool about 5 tbsp. channa for grinding. In a mixie, blend together 1/2 tomato, 1 onion, cooled channa and 1/2 tbsp. coriander. Keep aside. Chop remaining tomatoes and onions fine. Heat oil in a large skillet. Add cumin seeds to splutter. Add ginger-garlic and fry for a minute. Add chopped tomatoes, onion and fry till tender. Add channa-paste, fry further 3-4 minutes. Add all dry masala except cinnamon-clove powder. Stir and fry till oil separates. Add drained channa and 2 cup water which was drained from channa.
Stir and bring to boil. Simmer for 7-8 minutes till gravy thickens. Take in serving dish. Heat ghee in a small sauce pan. Add the chillies and cinnamon-clove powder. Add chopped coriander and pour hot over the channa. Squeeze lemon over channa. Stir in seasoning gently. aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa aaaaa Perugu Vada By : Prasuna Sreenu it is healthy but really long process dish Ingredients: 2 lbs urad daal(minigapappu) 1 gallon Perugu(yogurt/curd) 1/2 kg. vegetable oil Salt to taste One big bowl water For masala 12 green chillies Small piece ginger 2 spoons cumin seeds Salt to taste For seasoning (Popu) 2 tea spoons mustard seeds 1/4 spoon cumin 1 pinch asafetida 4 stems curry leaves (karivepaku) 1/4 spoon turmeric powder Process: 1.Soak urad daal in water for 4 hours. 2.Beat the curd,and put in a wide open dish 3.make fine paste all the masala items including salt 4.Fry all the sesaoning items and the grinded masala and add the mix in the curd(perugu). 5.Keep aside. 6.Grind urad daal like paste, It should be thick paste add salt for taste. 7.Put frying pan on a low heat and pour oil into it. 8.Take a bowl and pour water half of the bowl, keep aside. 9.Wet both the palms, take lemon size urad daal paste,make a ball and put
on the left palm,wet right palm again, press the ball on the left palm and make a hole in the center, wet right palm again and slip the vada from left palm and drop slowly into the heated oil. 10.After two minutes turn other side of the vada. When they become brownish color, take them out 11.immediately dip them in the large bowl of water and put it in the curd 12.All the vadalu should be covered with curd. aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa aaaaa laal, hara chaat By : sirisha sridhar it is a good evening snack item. and rich in fibre, and vitamins and minerals. Ingredients: boiled green peas boiled carrot chopped tomatoes chopped green chilles, boiled green peas, boiled carrot pieces, chopped coriander leaves salt accordingly chillie powder jeera powder bhujiya lemon juice chaat masala Process: Take one big bowl add boiled carrot fine pieces, boiled green peas, chopped tomatoes, chopped coriander leaves chopped chillies, chillie powder,salt, bhujiya, jeera powder, chaat masala, finally add lemon juice... whisk all togehter well. and serve. you can also add curd instead of lemon juice. aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa sorakaya vada By : pavani Easy to prepare and very tasty Ingredients: 1 Sorakaya 3 cups rice flour 1/2 cup onions green chillies(according to taste) curry leaves
cumin seeds(1 tsp) salt oil (for deep fry) 1 plastic cover Process: First grate the sorakaya and keep aside.mix all other ingredients in the rice flour,mix the grated sorakaya also in the flour.no need to add the water, because the grated sorakaya itself watery.now take a small ball size and put it on one plastic cover and put one hole at middle and keep in the oil for deep frying. aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa Idli Manchuria By : Sailu Vattipalli You can do this with left over idlis. Ingredients: Idli Capsicum onion tomato ketchup soy sauce Cilantro All purpose flour Salt and chilli powder to taste Process: -Mix all purpose flour salt and chilli powder, now roll the idli in this mixture and either pan fry or deep fry them. -Heat oil in stove, fry onion -after onion is fried, add capsicum and fry till they are half cooked -now add tomato ketchup and soysaus as per your taste -Now add the fried idli -Add cilantro to garnish If you are in a hurry, then you can also try just adding the idli without frying them and smash them a little. aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa aaa bhendi bajji By : Sailu Vattipalli bendakaya bajji - please look at the nutritional contents of the vegetables before you cook Ingredients:
bhendi vaamu lime juice besan salt and chilli powder to taste onion into small pieces Process: split bhendi as you split mirchi for mirapakaya bajji (mirchi bajji) make a paste of besan, lime juice, fried vsamu, onion salt and chilli powder now stuff this paste into split bhendi now make a paste of besan, salt and chilli powder with bajji pindi consistency put the stuffed bhendi into the above prepared besan paste deep fry in oil - bajji is ready aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa Kothimeera pachadi By : jayasree nauduri Tasty pickle for rice,breakfast and snacks Ingredients: 1bunch - corriander leaves(kothimeera) 2 - green chillies 1tbsp - roasted red chilli powder pinch - turmeric salt - as per taste seasoning: 1tsp - musturd seeds(Avalu) 2tbsp - oil Process: Wash and dry corriender leaves for few hours,fry corriander leaves untill they change colour, and fry green chillies.Mix all the ingredients including corriander leaves and green chillies (except mustard seeds and oil) grind them into paste.Heat oil and add mustard seeds when mustard seeds splutter add ground paste to it,keep it on low flame for 5 min and remove.When it is cool store in a air tight container. It goes well with hot rice, breakfast and snacks aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa drumstick pickle
By : apu very very tasty pickle Ingredients: 15 drumstick pieces oil 1 cup salt 1 cup redchilli powder 1 cup mastard powder(ava pindi) 1/2 cup termarind paste Process: Take some oil in a pan and fry the drumstick pieces. Add termarind paste to that pieces and fry for some time. Let it cool for some time Take another bowl add salt, red chillipowder,mustard powder and add oil to that powder to make paste. Now mix both drumstic pieces and this paste. Keep a side for some time it will become yammy yammy drumstick pickle. (with out termarind paste we have to add lemonjuice also) aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa BabyCorn Manchurian By : srujana Very Tasty starter Ingredients: • 15-20 Baby corn • 5 tsp Rice flour • 15 tsp Corn flour • 2 tsp Ginger-garlic paste • 1-2 tsp Chili-garlic sauce • 1 tsp Soya sauce • 2 tbsp Cashew peanut powder • 2 tbsp Fresh coriander leaves, washed and chopped, for garnishing • 2 Medium onions, finely chopped • 4 Green chilies, washed and chopped • 2 Garlic cloves, washed, peeled and finely chopped • Tomato sauce, as required • Oil for deep frying • Salt to taste
Process: How to make Baby Corn Manchurian: • Boil babycorns in a little salty water.
• Take a bowl and mix corn flour, rice flour, tomato sauce, ginger-garlic paste, a little salt and the parboiled babycorns. • Pour oil in a pan and heat it. • Now fry the babycorns. • Remove them from the pan and drain out excess oil on clean paper towels. • Pour 3 tbsp oil in a pan and heat it. • Add onions, green chillies and garlic, saute until golden brown. • Add the deep-fried baby corns, soya sauce, tomato sauce, chilli-garlic sauce and salt to it. • Fry for about 10 minutes over medium heat. • Garnish Babycorn Machurian with cashew-peanut powder and corriander leaves. aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa CRISPY Cabbage Pakoras By : Veni Ingredients: Cabbage 2 Cups (Cut very thin) Besan 1 cup Rice flour 2 tsp Red Chilli powder 1tsp Green chillies 2 Salt to taste Baking soda 1 pinch Few sprigs of Coriander Oil 200gms for frying Process: Shred cabbage into small and thin pieces. Cut green chillies to small pieces Take a bowl.. Mix besan, rice flour, cabbage, green chillies, red chilli powder, salt and coriander leaves.. Heat oil in a pan.... now take small amounts of dough into hand and put into oil... Deep fry the pakoras.... fry them to deep red color... your crispy pakoras are done... Serve hot with tomato ketchup... aaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa
