Paneer Makhani

Ingredients:

Semolina or Suji or Bombay ravva -1cup

Riped Tomatoes (chopped) – 3

Tomato Bath

Big Onion (chopped) -1

Salt

Cashew nuts -5

Green chillies – 2

Oil – 1tbsp

water – 2 cups

Ginger – 1 inch

For Seasoning:

Mustard Seeds -1tsp

Cumin Seeds/Jeera – 1tsp

Bengal Gram -1tsp

Urad dal – 1tsp

Curry leaves – 1sprig

Method:

1. Take a pan and heat 1 tbsp of oil, add Cashew nuts, 1tsp mustard seeds or avalu, 1tsp jeera/Cumin seeds, 1tsp Bengal gram, 1tsp Ural dal or Minapappu. Saute till they turn golden brown color.

2. Add Onions, ginger, green chillies, Curry leaves and Saute till Onions turn transparent. Add Tomato peices and Saute for 2 min. When they are done, add water (to the mixture in the ratio 1:2  i.e. for 1 cup of suji pour two cups of water), salt as required. Cover it with a lid.

3. When water boils, add Semolina slowly by stirring such that no lumps are formed. Cover it with a lid for 1-2 min. You can optionally add 1 tbsp of oil/ghee to the dish now. Turn off the heat and take in to a plate. Our yummy Tomato bath is ready to be served.

I tried it and it came so well. You too try when u need a pickle instantly

Ingredients:

Dosa avakaya

Yellow Cucumber – 1

Mustard Powder, Salt, Red Chilly Powder in equal quantities.

Oil

Method:

1. Wash the cucumber and let it dry. Now cut it into small pieces (Don’t peel the outer skin) removing the seeds at the center.

2. Take a bigger plate. Take the chopped Cucumber pieces on to it. Take equal portions of salt, red Chilly powder and mustard powder. Remember that the mixture of 3 powders should be equal to half of the chopped cucumber pieces.

3. Mix them well and Take them in to a glass bowl.  Add required oil and mix it thoroughly. Our Dosa avakaya/Cucumber Pickle is  ready to eat.

Caluiflower

Chopped Ginger – 2tsp

Gobi Manchuria

Chopped Garlic – 2tsp

Spring Onions – 1/2 cup

Green Chillies Chopped – 3 to 4

Corainder leaves – 1/2 cup chopped

Corn flour – 1 tbsp

Soya Sauce – 1tbsp

Tomato Sauce – 1tbsp

white pepper powder – 1tsp

Salt to taste

Marinade:

Corn flour -1/2 cup

Self raising flour/Mida -1 tbsp

Salt

Chilli powder -1tsp

Method:

1. Cut Cauliflower into florets and boil them using little salt, pinch of tumeric for 5 to 10min and set them dry.

2. Mix all the ingredients for the marinade with little water.

3. Heat oil in a Pan and dip the Cauliflower in the batter and deep fry them in oil until golden brown. Set them aside.

4. Now the sauce, heat 2 tbsps of oil in  a deep pan and add chopped ginger, garlic, green chillies, lower the flame. Mix the cornflour, tomato sauce, soya sauce and white pepper powder in a cup of water and add this to pan, add salt and leave it unttil sauce thickens. Now add the fried Cauliflower and keep on low fire for not more than 2 min.

5. Garnish with chopped Corainder and Spring onions.

It has only few ingredients and small process which can be tried in weekends too and serves a good variation to Veg Pulao. Following is the procedure to make Bagara rice/Shahi Pulao.

Ingredients:

Cumin/Jeera seeds – 1/4tsp

Bagara rice/Shahi Pulao

Shajeera -1/4tsp

Sugar – 1tsp

Sliced Onions – 1cup

Ginger garlic Paste -1tsp

Green Chillies – 4

Mint leaves/Pudina((washed, dried and chopped) – 1/2 cup

Coriander leaves/Kothmir (washed, dried and chopped) – 1/2 cup

Salt to taste

Rice – 250gms

Oil as required

Method:

1. Soak rice in water for 30 min.

2. Take a pan and heat oil, add Cumin Seeds, Shajeera and Saute for a while. Add sugar and when it turns to brown color, add sliced Onions. When they turn golden brown color, add giger garlic paste and green chillies.

3.  Add Mint or Pudina leaves, Coriander leaves/Kothmir and salt.  Cover it with a lid for 2 min.

4. Now add soaked rice and saute for a while. Add water in the ratio 1:2 or a little less and cover it with a lid and allow it to boil. Once rice is done, turn off the heat and Our Bagara rice/Shahi Pulao is ready to be served with Aloo/Potato Kurma or Chicken curry or Raitha.

You too try and sure u r going to impress. The procedure to prepare Paneer Butter Masala is  as follows:

Ingredients:

Paneer – 250gms

Paneer Butter Masala

1 bay leaf

Cinnamon sticks/Dalchina – 1 inch

Cloves/lavanga – 2

Cardamom/Elachi – 2

Pinch of Turmeric

Red chilly powder – 1tsp

Salt to taste

Garam masala – 1tsp

Tomato Puree – 3tbsp

Cream – 4tsp

Butter -2tbsp

Paneer Butter Masala With Rotis

Kasuri Methi – 2tsp

Onion – 1 (large)

Garlic cloves – 4

Fresh Ginger – 1inch

Sugar – 1tsp

Chopped Coriander – 1tbsp

Method:

1.Make a paste of Onion, Ginger and keep it aside.

2. Heat 1/2 tbsp butter in heavy bottom pan.

3. Add Cinnamon, Cloves, bay leaf and Cardamom. Fry for 4 sec. Add (Onion, ginger) paste and Saute till it turns golden brown color.

4. Add Tumeric, Red Chilly Powder, Garam masala, Salt, Sugar, Tomato Puree, and fry for 2 min. Add 2 cups of water, reduce the heat to low and let the gravy simmer for 8 min.

5. Now add Cream, rest of Butter, Kasuri Methi and Paneer. Cook til the Paneer is soft and turn off the heat.

6. Garnish with chopped Coriander and Our hot and Yummy Paneer Butter Masala is ready to be served with rotis, Naans or Chapathis.

Dabbakaya (Indian Grape fruit)  is a citrus fruit similar to Orange, lemon. It is a excellent source of Vitamin C. So, it promotes CardioVascular health. It is also rich in antioxidents, prevents lung and Colon Cancer, lowers Cholesterol and good to immune System.

The procedure for preparing Dabbakaya Pulihora/Indian Grape fruit Rice and Lemon Rice is  similar except the last step and it is very very simple.

Ingredients:

dabbakaya/ Indian Grape fruit

Rice – 250gms

Dabbakaya (Indian Grape fruit) – 1/2 fruit

Green Chillies – 4 or 5

Pinch of Turmeric

Salt as required

Oil as required

Peanuts/Pallilu – 2tbsp (optional)

For Seasoning:

Dabbakaya Pulihora

Mustard Seeds – 1/2 tsp

Jeera Seeds – 1/2 tsp

Bengal Gram/Senagapappu – 2tsp

Urad dal/Black Gram/Minapappu – 2tsp

Dry Red chillies – 2

Curry leaves – 2 strings

Asafoetida/Hing/Inguva

Method:

1. Cook Rice as usual by pouring water in the ratio 1:2

2. Take a large Plate and spread the cooked rice . Add 1/4 tsp of Turmeric and 1 or 2 tbsp of Oil  and mix gently so that they spread all over the Steamed rice and it becomes fluffy and unsticky. Add 2 Green chillies slit Vertically and 1 string of fresh Curry leaves.

3. Now for Seasoning, take a pan and heat 1 tbsp of oil. Add Peanuts and when they are 70% done, add mustard seeds, Cumin/jeera seeds, Urad dal and Bengal Gram, red chillies, 2 vertically slit Green Chillies, Asafoetida and Saute till they turn golden brown color. Now, add Curry leaves, salt required including for rice, pinch of turmeric and Saute for a while.

4. Pour this Seasoning in the Steamed Rice plate and mix gently.

5. Now squeeze or extract the juice of 1/2 Dabbakaya/Indian Grape fruit and add it to the Rice (If you want Lemon Rice, add juice of 1 Lemon instead of this).

Our Dabbakaya Pulihora/Indian grape fruit Rice is ready to be Served.

Dabbakaya Pulihora

I feel that using Fenugreek (Methi) leaves in Paratha helps us to take it in more natural form than intensive Cooking

Here is the procedure to make Methi (Fenugreek leaves) Paratha.

Ingredients:

Wheat flour – 1 cup

Methi (Fenugreek leaves) Paratha

Cumin (jeera)Seeds – 1tsp

Methi(Fenugreek) leaves – 1/2 cup

Cumin (jeera powder) – 1tsp

Salt as required

Pinch of Turmeric

Pinch of Hing/Asafoetida/Inguva

Red Chilly Powder – 1/4tsp (Optional)

Garam Masala – 1/2 tsp

water as required

Oil as required

Method:

1. Take a bowl and add Wheat flour, Methi leaves, turmeric, salt, Asafoetida, Cumin Powder, Cumin seeds, Red Chilly Powder, Garam masala. Adding water slowly, make it in to a not too soft dough. Cover it with a wet cloth/lid for 10 min to make it soft( Since we added Methi leaves, don’t make it so soft at the beginning).

2. Make the dough in to small balls. Take one dough ball and roll it using rolling pin to make big paratha

3. Take a flat griddle and heat it over medium flame. Place the Paratha and apply butter/ghee/oil on the upper side. Slowly pressing it using spatula turn it over and apply butter/ghee/oil on the other side too. Roast both sides and Take it to plate. Turn off the heat and our Methi Paratha is ready to be served with Tomato chutney.

To Prepare Tomato Chutney:

Take a pan and heat 2 tsp oil, add 1tsp Mustard seeds, 2 dry red chillies, 1tsp Methi seeds(optional), pinch of Hing/Inguva, very finely chopped riped Tomato (or u can even blend it once), salt, Fenugreek/Menthi powder, Sambar powder 1-2tsp, 1tsp red chilly powder and cook it for 10 min and Tomato Chutney is ready to be served with Methi Paratha.

You can also try it as a variation from routine veg biryani etc..What would u do if u have left over rice  after Dinner I used to do “Thalimpu annam/ Popu annam”  for next day breakfast since it is very easy n quick. Now, I think I can even do this “Aloo Methi bagara Rice” with the left over rice. What do u say???

Here is a procedure to make Aloo Methi Bagara Rice in a simplest way.

Ingredients:

Potatoes -  3 (Peeled and Diced)

Aloo Methi Bagara rice

1 Bunch Methi/Fenugreek leaves

Pinch of Turmeric Powder

Salt as required

Oil

For making Powder:

Urad dal/Minapappu/Black Gram – 1tbsp

Bengal Gram/Senagapappu – 1 tbsp

Corainder Seeds/Dhania – 1 tsp

Dry Coconut Powder – 1 tbsp

Dry red Chillies – 4 or 5

Cumin Seeds/Jeera – 1 tsp

Method:

1.  Roast Black gram, Bengal gram, Coriander seeds/dhania, Dry coconut powder, Cumin Seeds/Jeera, Dry red chillies in a  pan with out oil till they turn golden brown color and take it in to a plate. Allow it to cool and grind it in to a powder.

2. Wash Methi/Fenugreek leaves and keep them aside.

3. Heat oil in a pan. Add diced potatoes and let them fry. When they are done, add turmeric powder, chopped Methi/ Fenugreek leaves. Saute it for 2- 3 minutes till they are done.

4. Add grounded powder and Steamed rice/ Cooked Basmathi rice, Salt. Stir the contents and cover the pan. ( If u feel grounded powder is more than required or it is left over, u can add salt to it and store in a container and use it while preparing curries like capsicum or you can even have it with white rice)

5. Let it cook for 2- 3 min on medium flame.

6. Garnish with fried Paneer or Cashew nuts and serve hot with raita.

You too enjoy having it. They do it using different stuffs. The ingredients I used for stuff are very simple such as Tamarind, salt and Oregano (Vamu).

Ingredients:

Slit Long Green Chillies

Long Green chillies/Pedda pachi mirchi-8 nos.

Oil for frying

Onion finely chopped – 1 (for Garnishing)

For Batter

Besan/Bengal gram dal/Senagapindi- 1 cup

Salt as required

Pinch of Baking soda/vanta soda

Water to make batter

For stuffing

Tamarind juice – 2tbsp or small lemon size tamarind

Mirchi Bhajji/Mirapakaya Bajji

Salt

Oregano/Ajwain/vamu/Omu – 2tsp

Method:

1.Wash Long Green chillies and let them dry.

2. Take 2 tbsp Tamarind juice  or grind together tamarind, salt and  Oregano/Vamu into a paste and keep it aside.

3. Take each green chilly and make a slit vertically and remove the seeds and keep them in a plate.

4. Now take each slit Green chilly and fill it with tamarind and Oregano paste (No need to apply thickly) and keep them ready in a plate.

5. In a bowl, prepare batter by adding besan/Bengal Gram flour or Senagapappu, pinch of Baking soda, little salt, and  water ( It should neither be water nor too thick).

6. Heat oil in a deep pan. Now dip each filled Green Chilly in the batter and  immediately drop in to the pan and  fry all in the oil. When they are done, take them into a plate containing paper cloth so that excess oil is absorbed.

7. Now Garnish them with Chopped Onions. You can also slit the Prepared Mirchi Bajjis, fill them with chopped Onions, sprinke chat masala and  lemon juice on that for added falvour. And Our hot Favourite Mirchi Bajji/Mirapakaya Bajji/Green Chilly Bajji is ready to be served.

Boiled American Sweet Corn

Mexican Spicy Corn

Chopped Onions – 1

Chopped Capsicum -1/4 cup

Boiled Corn (Optional)

Mint/Pudina leaves

Butter

Tomato Ketchup – 2tsp

Red Chilli Sauce – 2tsp

Oregana/Vamu – 1/2 tsp

Red Chilly Powder

Salt as required

Coriander leaves

Method:

1. Boil American Sweet Corn and keep it aside.

2. Take 2 tsp butter in a pan. Add Onions and Saute till become translucent. Now add chopped Capsicum , Corn (optional), American Sweet corn,  Chopped Mint/pudina leaves, little Chilli Powder, Salt, Oregana/Vamu, Tomato Ketchup, Red Chilli Sauce and Turn Off the Heat and add Coriander leaves. Optionally you can also add Pepper powder.

3. Now, Our Hot Mexican Spicy Corn is ready to be served with Mexican Corn Chips.

Veg biryani

Coming Soon..

It is made using boiled yellow lentil called Toor Dal/Yellow Split peas/Senagapappu and mix of various vegetables. So, it is a healthy and tasty dish. We can use freshly ground Sambar powder made at home (this sambar powder can be stored in air tight container for 4-5 months and can be used) or Various Sambar powders of different brands available in the market. I use MTR Sambar Powder to make my job easy.

The Ingredients required for preparing Sambar recipe are:

Toor Dal/Yellow split Peas/Senagapappu – 1 small cup

Lemon sized Tamarind

Chopped Onions – 2 medium sized

Sambar

Chopped Tomatoes – 2 medium sized

Green Chillies Slit into two -2

Curry leaves/karivepaku -1 sprig

Chopped Corainder leaves – 1tsp

Salt as required

Water – 3 or 4cups

Pinch of Tumeric

Garlic pods – 3 or 4

Jaggery (Bellam) small piece/Sugar – 1 tsp (Optional)

Sambar Powder – 1.5 tsp

Vegetabled of Your Choice (Carrot, Tomatoes, Lady’s finger, Cucumber/Dosakaya, Bottle gourd/Sorakaya, Drum Sticks/Munagakayalu, Poatoes, Raddish, Spring Onions and even  Sweet poatato)

For Seasoning:

Oil – 2 tsp

Mustard Seeds/Aavalu – 1tsp

Cumin Seeds/Jeera -1tsp

Urad Dal/Black gram/menapappu -1tsp

Bengal gram/ Senagapappu – 1tsp

Dry Red Chillies -2

Pinch of Asafoetida/Hing/Inguva

Method:

1. Wash the toor dal and boil with turmeric powder. Mean while soak lemon sized tamarind in water/warm water.

2. Chop the Onions, vegetables and keep them ready. You can use any vegetables of your choice like lady’s finger, Cucumber, Carrots, Drumsticks, Bottle gourd, Small onions, Spring Onions, Raddish,  and even Sweet Potatoes and Potatoes.

3. When the dal is tender churn it completely and keep it aside. Get tamarind pulp  from Soaked tamarind using 1 cup of water and keep it ready.

4. In a heavy bottomed pan, add 2tsp of oil, mustard seeds. Cumin seeds. When they start crackling, add 2 dry red chillies, Black gram/urad dal, Bengal gram, and pinch of hing/Asafoetida, Sauté for a while. When they turn golden brown, add curry leaves, Onions and Sauté. Add Tomatoes, and remaining vegetables. Cover with lid and steam cook for 2-3 min. Add turmeric, salt, little red chilly powder, 3 or 4 Crushed Garlic pods and Sauté for a minute.

5. Add Tamarind pulp and cook for 2 more min. Add 2 cups water. Cover with lid for 10 min. Add 1 tsp of sugar/small jaggery piece (optional) and Sambar Powder.

6. Now add churned dal, spring onions. Cover with lid and cook till all the vegetables are cooked. (Take a vegetable say carrot and  try to cut with a spoon. If it is cut in to two pieces, you can confirm that all vegetables are cooked).

7. Turn off the heat and add Coriander leaves.

Veg for Sambar

Sambar Preparation

Sambar

Thaja Kooralalo Raja evarante.. inka cheppala Vankayenani... Says a song in Telugu considering brinjals as the King of vegetables.

This curry Gutti Vankaya/Brinjals curry is a very popular curry of Andhra Pradesh and very very yummy…….

Gutti Vankaya

Brinjal

Tomatoes Puree – 1cup

Onions – 3 (medium size) made in to paste

Butter Paneer

Ginger garlic paste – 1tsp

Paneer cubes

Butter – 2tbsp

Cashew nuts -6 (for garnishing)

Cashew nuts paste – 1/2 cup

Garam masala 1/2 tsp

Red chilli powder as required

Pinch of Turmeric

Salt as required

Kasuri Methi – 1/4 tsp

water

Orange red food color (optional)

Oil – 2tsp

Method:

1. Heat a pan and add 2 tsp of oil. Fry Cashew nuts till they turn light golden color and put them aside.

2. In the same pan, shallow fry Paneer cubes and keep them aside.

3. To the same pan, add 1 tbsp butter. When the butter melts add Onion paste and fry till oil comes out i.e. till it turns golden brown color and add ginger garlic paste and sauté for a while.

4. Add Cashew nut/Kaju paste, tomato puree, salt, red chilly powder, garam masala, kasuri methi and little water and sauté that no lumps are formed.

5. Increase flame. When water boils, add paneer cubes and keep lid for 2 min. mean while,take butter in a bowl and addlittle food color (optional), mix well and add it to the pan.

6. Sauté gently and when gravy thickens, turn off the heat and garnish with Cashew nuts. Our hot Butter Paneer is ready to be served with rotis or Naans.

Ingredients:

Spinach or Palak – 1 large bunch or 2 small ones

Palak Paneer

Tomatoes – 2

Onions – 1 large or 2 small

Paneer cubes – 1/2 cup

Green chillies – 3 or 4

Cloves  or lavanga- 1

Cinnamon stick or Dalchina chekka – 1/2 inch

Garlic cloves – 8

Ginger – 1 inch piece

Pinch of turmeric

Salt as required

Oil

Cream – 1/8 cup

Cumin/jeera seeds – 1 tsp

Method:

1. Remove Spinach/Palak stems and wash Spinach leaves throughly adding little salt.

2. Boil water and put Spinach leaves into it. Add 1tsp of  cumin/jeera seeds and boil for 2 min till Spinach become soft.

3. Immediately drain water and pour refreshed chilled water on it.

4.  Let it cool and make it into a paste adding green chillies, ginger, 4 garlic cloves.

5. Similarly blend Onions and tomato into paste separately.

6. Now, take a pan, heat oil, add 1 clove, cinnamon, 4 chopped garlic cloves. Saute for a minute. Add Onion paste and saute till it turns into golden color. Add tomato paste  and fry for 3 min. Add turmeric, salt. Add Spinach paste and cook for 12-15 min.

7. Add Paneer cubes, little cream and cook until it thickens for a minute or two and turn off the heat.

8. Garnish with remaining Cream and now our Palak Paneer is ready to be served with rotis or Naans or Paranthas or Chapathis.

Veg Bullets

Potatoes – 3

Carrot – 1/4cup

Capsicum – 1/4 cup

French beans – 1/4 cup

grated Cabbage – 1/4 cup

Green chillies – 2 or 3

Salt as required

Oil

Corn flour – 1 tbsp

Soya sauce – 2tsp

Tomato ketchup

Method:

1. For preparing veg Bullets, first boil potatoes. Peel of the skin and mash them. Mean while,  finely chop cabbage, carrot, capsicum, French beans, green chillies.

2. Now take a bowl and add mashed potatoes, finely chopped vegetables (mentioned in point 1), salt, ajinomoto or tasting salt, 1 tbsp corn flour, Soya sauce and make them into bullets as shown in the picture.

3.  Take corn flour in a plate. In a pan, heat oil for deep frying. Now, roll the bullets in the corn flour and deep fry in medium heat very gently that the bullets don’t break and take them in to a plate containing paper napkins or tissue paper so that it absorbs excess oil.

4. Finally take the bullets in to a plate and serve Veg Bullets with Tomato Ketchup

Veg Bullets..

Veg Bullets...

Dal ki poodi is a Rajasthani roti prepared by stuffing the roti with green gram dal. It is served with curd or dhahi chut-pata. It is very healthy and tasty too..

Ingredients:

For preparing chapathis:

Wheat flour – 3 cups

Rice flour – 1 cup

Milk – 1 cup

Oil – 1tbsp

Salt  as required

For preparing stuff:

Green gram -1/4kg

Oil – ½ cup

Hing or Asafetida – pinch

Staranise powder or anasapuvvu podi – ½ tsp

Garam masala powder – 1 tsp

Grated ginger – 1tsp

Coriander leaves – 1tbsp

Green chillies – 2

Method:

1. Soak green gram in water for 2 hrs and grind it into paste.

2. In a bowl, mix wheat flour, rice flour, little salt, 1tbsp oil, milk, and adding water slowly make a soft dough. Cover it with wet cloth and keep it aside.

3. Now for preparing stuff, heat pan, add 1/4cup oil, add a pinch of asafetida or hing, ground green gram paste. Sauté till it turns in to golden color. Add finely chopped green chillies, staranise or anasapuvvu powder, garam masala, grated ginger, chopped coriander leaves and stir fry in low heat for 2 min. Turn off the heat and allow it to cool.

4. Take the dough and make it into small balls. Take each ball and roll in to medium size roti. Place the tuffing in the center and wrap the outer one carefully to make it a ball and using rolling pin, roll into big roti.

5. Take a flat griddle and heat it over medium flame. Place the roti and roast both sides and Take it to plate. Turn off the heat and our Dal ki poodi is ready.

6. Serve it hot with curd or dhahi chut-pata.

For preparing dhahi chut-pata :

In a bowl, take curd. To it, add pinch of pepper powder, cumin/jeera powder, black salt and our dhahi chut-pata is ready to be served with Dal ki poodi.

Ingredients:

Minapattu / Plain Dosa

Black gram/Urad dal/Minapappu – 1cup

Rice – 2 1/2 cups

Fenugreek seeds or Menthulu – 1tbsp

Salt as required

Rice flakes – 1 tbsp (optional)

Method:

1. Wash and soak black gram/urad rad/minapappu, rice, fenugreek/menthulu together in water for 3-4hrs.

2. Drain and grind them in to a smooth batter. Add little salt, rice flakes (optional), and water while grinding.

3. Take the batter in to a vessel and cover it with a lid and leave it overnight or atleast for 1-2 hrs for fermentation. The

quantity of batter increases by fermenting.

4. Heat pan and pour ladleful of batter, spread in thin concentric circle starting from the centre towards out. Add 1 tsp

oil around the batter.

5. When one side is done, turn around and cook until golden brown. Make sure you dont over cook it.

6. Fold the dosa in to two halves and take it in to a plate.

7. Serve it hot with coconut chutney or peanut chutney or sambar.

You can also put the remaining batter in refrigirator and use for 4-5 days.

Pesarattu or green gram dosa is one of the traditional and favourite break fast of Andhra pradesh. It is  a great combination with upma. Pesarattu-upma is a very popular, healthy, heavy and special delicacy of Andhra. It is easy to make and very yummy…

The ingredients required are:

Whole green gram/pesalu – 250 gm

Pesarattu

rice- 1tbsp

Green chillies -6

Cumin seeds/jeera – 3tsp

Onion – 1

Ginger – 1.5 inch piece

Salt as required

Coriander leaves (optional)

Method:

1. Soak green gram/pesalu, rice for 2 hrs in water.

2. Grind green gram, rice, 1 inch ginger, 4 green chillies, salt, to fine paste by adding water.

3. Leave the batter aside for 30 min.

4. In a bowl or plate, take finely chopped onions, finely chopped green chillies(2), cumin seeds/jeera, finelychopped ginger 1/2 inch, chopped coriander leaves and keep the mixture ready.

5. Heat pan and pour ladleful of batter, spread in concentric circle. Add 1 tsp oil around the batter.

6. Sprinkle 1tsp of mixture ( as mentioned in point 4) on it and press slowly. When one side is done, flip the dosa and cook until golden brown and  take  it in to a plate.

7. Serve it hot with ginger chutney or upma placed inside the dosa/pesarattu.

Now our Andhra Special breakfast Pesarattu/green gram dosa is ready to be served.

Pesarattu..

Pesarattu...

Veg manchurian

Ingredients:

Potatoes – 3

1 Carrot  or grated Carrot – 1/2 cup

grated Cabbage – 1/2 cup

Green chillies – 6

Cumin seeds or jeera – 1tsp

Garlic flakes – 8 to 9

salt as required

soya sauce – 1tbsp

tomato ketchup – 1tbsp

water – 1 cup

corn flour – 2 1/2 tbsp

oil as required

Method:

1. Boil Potatoes and peel off the skin, mash it and keep a side. Blend 4 green chillies, 1 tsp cumin or jeera seeds, 4 garlic flakes into a paste.  In a bowl, add mashed potato, grated carrot, grated cabbage, green chilly paste, 2  tbsp corn flour, salt to get a sticky dough( dough should not be watery and it should be little tough). Make it in to small balls.

2. In a pan, heat oil and shallow fry the manchurian balls till golden color and keep it a side.

3. In a separate pan, heat 2 tsp oil, add 4 or 5 finely chopped garlic flakes, finely chopped 2 green chillies, 1tbsp soya sauce, 1 cup water, a little venegar (optional). When sauce consistency is reached, drop manchurian balls in to it. Add tomato ketchup.

4. Take  a small bowl, add 1/2 tbsp corn flour and little water to make corn starch and add it to the Pan.

5.  After 2 min, turn off the heat and Garnish it with spring Onions and lemon slices. Now our Veg manchurian is ready to be served with hot tomato soup.

Veg manchurian..

Ingredients:

Maral Fish

Onions – 1cup

Tomato peices – 2 cups

Cashew paste – 3tbsp (done by grinding cashews in a blender with little water)

Besan or Bengal gram flour or senaga pindi – 3 tbsp

ginger garlic paste – 2 tsp

red chilli powder as required

Coriander/dhania powder – 2 tsp

cinnamon- 1 1/2 inch

cardamom – 3

cloves – 3

garam masala powder – 1 tsp

Cumin Seeds/ jeera – 1tsp

salt

turmeric – 1/4 tsp

Method:

1. Take Maral fish in a bowl, add  water, little salt and boil it for 5 min. Turn off the heat. For marination, take fish into a bowl using spoon, add red chilli powder, 1tsp coriander powder, salt, 1 tsp ginger garlic paste, besan or bengal gram flour and make koftas(balls). Use little water or make koftas with wet hand if necessary to bind it properly.

2. In a pan, heat oil and fry koftas very gently with out breaking. When one side is done, fry other side.  Don’t over turn repeatedly and take them aside.

You can also have this koftas directly with Tomato sauce as snack and You can also store these koftas in freezer for 1-2 days and prepare curry when ever you need.

For our Kofta curry, We proceed to next step

3. Take pan, add 2 tsp oil, add cinnamon, cardamom or Ilachi, cloves, bay leaf, Cumin seeds and let them splutter. Add ginger garlic paste and sauté. Add chopped onions and sauté till onions turn into golden brown. Then add tomato pieces and fry them. Now add turmeric, Corainder/dhania powder, garam masala powder, red chilli powder,salt and add little water. Cover it with lid for 2 min.

4. Now add cashew paste and suate and cover it with lid and let it cook for 5 more min.

5. add koftas and keep it for 2 min and you can see that oil floats on the top and our dish is done. Turn off the heat( Remember koftas should be added only before serving so that they remain crispy). Garnish with Corainder leaves and our Fish Kofta Curry is Ready to be Served Hot.

Ingredients:

Bone less chicken – 200 gms

finely chopped Onions  – 2 (small)

boiled peas or mutter – 1/2 cup

finely chopped Tomatoes – 2

Coriander/dhania powder – 1tsp

ginger garlic paste – 1tsp

red chilli powder – 1 tbsp

salt as required

butter

corainder leaveso

garam masala – 1tsp

Method:

Cut boneless chicken in to small peices and keep it aside. Take a pan, add 3 tbsp butter, finely chopped onions. Saute until they turn golden color, add chicken pieces. Add ginger garlic paste and saute for a while. Add turmeric, boiled peas, salt, red chilli powder, corainder/dhania powder. Saute for 2 min. Add Tomato pieces. Cover it with lid for 10 min till all are cooked evenly. Add garam masala and Finally garnish with finely chopped Corainder leaves and Chicken Keema Mutter is ready.

Pudina Kulcha

It is very easy and tasty recipe to be prepared with only few ingredients yet serves as a variety from regular chapathis/rotis.

Ingredients:

All purpose floor/mida 3 cups ( you can also use wheat floor or half mida and half wheat flour too)

Sugar – 1tsp

Baking soda –  ½ tsp

Pudina leaves – ½ cup

Finely chopped green chillies

Finely chopped onions

Pepper powder – ½ tsp

Salt to taste

Water

Oil/ghee/butter as required

Method:

1. Take 3 cups of All purpose floor/mida in a bowl, add 1tsp sugar, ½ tsp baking soda, little salt and adding water slowly make a soft dough. (you can keep it aside covering it with lid for 30 min to make it more soft).
2. Now for filling, take in a bowl, pudina leaves (you can chop them if required), finely chopped green chillies, finely chopped onions, ½  or ¼  tsp pepper powder, little salt.
3. Make the dough in to small balls. Take one dough ball and roll it to make medium size roti. Place the stuffing in the center and wrap the outer one carefully to make it a ball and using rolling pin, roll it to make it big kulcha.
4. Take a flat griddle and heat it over medium flame. Place the kucla on it for ½ minute and turn it over and apply butter/ghee/oil on the upper side. Slowly pressing it using spatula turn it over and apply butter/ghee/oil on the other side too. Roast both sides and Take it to plate. Turn off the heat and our Pudina kulcha is ready to be served. It goes well with curd or Paneer gravy curries.

bobbatlu/poli

Bobbatlu or Poli is a sweet or dessert served during auspicious or festive occasions such as Holi, Ugadi. The process includes 2 steps:

1. Preparation of Stuffing and
2. Preparation of dough

Ingredients:

Bengal gram or Senaga pappu – 1 cup

Jaggery or bellam – 1 cup (same qty as Bengal gram)

All purpose floor or Mida – 1.2 cup (1.5 cup for beginners as they use more dough)

Oil

Sugar

Method:

Soak Bengal gram in water for 2 hrs. At the same time, in a bowl, mix all purpose floor/mida with 2tsp oil, required water slowly as required and knead the dough with hands to make it soft.  Pour 4-5 tb spoons of oil on it and soak in oil (to make it more soft and rubbery). Cover the bowl with a lid or moist cloth. After 2 hrs, boil the soaked Bengal gram in plenty of water in a bowl. Off the stove and Drain it while it is still hot. Use colander for this purpose. Mean while, grate Jaggery using a knife and keep it aside.

When it gets cooled to the room temperature, grind the Bengal gram in a mixie or blender one time. second time, add grated jaggery and run the mixie for the second time.( Don’t add water and remember not to make it into a very soft paste). Now the stuffing is ready. (Optionally, u can add 1 cardamom or ilachi powder).Make the stuffing in to small lemon size balls.

Take the dough and make it into lemon size balls( little greater than stuffing balls). Once the dough and stuffing is ready, the bobbatlu/poli can be rolled out. For this take a plastic cover/milk packet cover/plantain leaf (arati aaku) in one hand. Grease one side with oil/ghee. On the greased side, take dough ball and pat with hand into a mid-sized circle. Place the stuffing at the center of this dough and wrap the outer one carefully to make it a ball. Pat the ball with fingers slowly (or you can use rolling pin), to make a large thin circular pancake shaped poli.

Take a flat griddle and heat it over medium flame. Grease it with little ghee. Invert or place the milk packet cover/plantain leaf bearing poli carefully over the griddle. Roast one side. Apply little ghee on the top side of  poli and use spatula to turn or flip it. Roast  until it turns in to golden color and a fragrant aroma is released( Do not flip the sides over and over). Take the poli in to a plate. Garnish with sugar on the top if you like and Now our Yummy Yummy Bobbatlu/ polis are ready to be served hot.

bobbatlu/poli

Noodle Nest

Ingredients:

Noodles or Hukka Noodles

Chopped carrot, capsicum and cauliflower florets – ½ cup each

Sliced onions – 1/4 cup

Ginger garlic paste – 1 tsp

Corn floor – 1tbsp

Soya sauce – 1 tbsp

Salt to taste

Oil

Water

Tomato sauce (optional)

Method:

1. Heat water in a pan. When water boils, Add 2tsp of oil (so that noodles don’t get stick) and noodles. When noodles are done, drain the water and keep them aside.
2. Put a pan, add 2 tsp oil, chopped Onions. Saute till onions turn into golden color, add ginger garlic paste. Saute for a while, add cauliflower florets, carrot and capsicum. Now add corn floor syrup (corn floor 1 tbsp mixed in little water), cover it with a lid for 2 min. add Soya sauce, salt and little pepper. Saute and add drained noodles and sauté for a while.
3. Turn off the heat and garnish with spring onions.
4. You can also add Tomato ketchup (for children) or Tomato chilli sauce for added flavour.

Bagara Baingan (gravy)

Bagara Baingan i.e brinjal gravy curry is  a good combination with Veg Biryani and a must in marriages and parties.  It is so yummy and can be made easily at home. So, start hosting parties

Ingredients:

Oats – 2 cups

curd 1-1/2 cup

carrot thurumu (grated carrot)

finely chopped onions

finely chopped capsicum

semolina/ bombay rava 2tbsp (optional)

1tbsp rice flour (optional)

salt

Method:

1. Grind Oats into fine powder in mixi and take it into a bowl

2. Add to it little salt, curd, enough water to form a pouring consistency and soak for 10 min. if u wish, you can add semolina and rice flour to get crispyness.

3. Pre-heat a tawa till really hot, sprinkle little water, pour 2 laddles of batter and spread the batter. On it, spread grated carrot, onion pieces, capsicum pieces and corainder leaves and Drizzle some oil along the edges and let it cook for 2 mts or till nicely roasted.
4. Flip the dosa over (this is optional) and let it cook further for less than a minute or till it is slightly roasted.

5. It goes well with pudina chutney.

Ingredients:

Atukulu (poha)-2cups

peanuts (groundnut) – 1/4cup

slit green chillies -2

dry red chilli 1(cut into two pieces)

chopped Onions -1/2 cup

lemon juice -1 tbsp(optional)

hing, turmeric -pinch each

salt

oil 1 tbsp

for Seasoning/Popu/Tadka:

1tsp mustard seeds

1 tsp jeera/cumin seeds

1 tsp minapappu/urad dal

1 tsp begal gram/senaga pappu

Method:

1. In a bowl, soak poha in water for about 4 min, drain and keep it aside

2. In a pan, add 1 tbsp of oil, add the mustard seeds and let them splutter. Add cumin seeds, urad dal, bengal gram, peanuts, dry red chilly and saute them till the dals turn red and a nice aroma comes. Now add a pinch of hing, curry leaves. saute for a min.

4. Add the chopped onions, green chillies, turmeric and salt. Saute till onions turn golden brown. Now add poha/atukulu and suate for a min.

5. Turn off the heat and garnish with coriander leaves and add lemon juice.

Ingredients:

beerakaya pottu or ridge gourd peel -1cup

green chillies -2

garlic cloves-3

jeera/cumin seeds -1tsp

small tamarind piece

for Seasoning/Popu/Tadka:

1/2 tsp mustard seeds

1/2 tsp cumin seeds/jeera

1 tsp urad dal/minapappu

2 dry red chillies

few curry leaves

1-2 tbsp oil

Method:

1.  Wash beerakaya pottu or peel with water & drain it.

2. Add to pan, drained peel, 2 sliced green chillies and 1 tsp jeera/cumin seeds. Place lid and cook on low heat for 2-3 min.

3. Uncover the lid, take the content in to a plate and let it cool for 5 min and take it to the mixi jar.

4. To that, add small piece of tamarind, 2-3 garlic cloves, salt and grind it.

5. Now for Seasoning,  Heat oil in a vessel, add mustard seeds and let them pop, add the cumin seeds,  urad dal/menapappu, dry red chillies and saute for a mt. Add the curry leaves and saute for a few secs.

6. Now add the ground paste and keep it for 1 min.

7. Now, Turn off heat and our Beerakaya pottu pachadi is ready to serve with hot steamed rice.