Sivangi Pulusu / baby brinjals in tamarind sauce :)

Sivangi Pulusu / Brinjal Pulusu       
                     

Sivangi Pulusu


Ingredients:

1.Brinjals(small) – 8
2.*Menthi powder – 4tsp
3.Sugar – 3tsp
4.Ghee – 2tsp
For the gravy:
1.Tamarind pulp – 4 tsp
2.Tomato puree – 2tsp
3.Besan – 1tsp (for thickening the gravy)

For seasoning/tampering:
1.Mustard seeds – 2tsp
2.Hing – pinch
3.Curry leaves- few
*Menthi gunda: Menthi gunda is indian curry powder made of fenugreek and other indian spices.This is can be  used for other vegetables like brinjal,bottle gourd & capsicum too.
•Menthulu – 1tsp
•Chana dal – 1tsp
•Urad dal – 1tsp
•Cumin seeds – 1tsp
•Mustard seeds – 1tsp
•Coriander  seeds – 1tsp
•Red chillies – 4
•Oil – 1
Roast and dry grind all the above ingredients for Menthi powder.

Method:
•Wash and cut the stems of the brinjals.Then slit them from both the sides.
•Take menthigunda,salt,ghee and sugar and form a paste.
•Fill this paste in the slits of the brinjals.
•Then shallow fry them in oil till they are half cooked and keep them aside.
•In another pan take the tamarind paste and  add 3 cups of water and tomato puree.
•Now put the brinjals in it and bring it to a boil till the water is reduced to half and the brinjals are cooked.
•Then add besan and boil for another 5 min. This consistency should be thick like sambar.
•Finally add the seasoning ingredients over the brinjals.


Now your Sivangi Pulusu is readyyy !!!!


Karjuram Bobbatlu / Karjuram Bhakshalu

Its Ugadhi, I planned to prepare some different dish...ofcourse to score more marks from my MIL ;)

Then came out This sweet and tempting bobbatlu.

Karjuram Bobbatlu / Karjuram Bhakshalu :


1. Karjuram/ dates - 1 cup ( seedless)

tempting isn't it ?

2. Maida - 2 cups

3. Salt  - a pinch
4. Oil   - 1/2 cup
5. Poppy seeds - 1 tblsp
6. Water - 1/2 cup
7. Milk  - 1 to 2 cups

Preparation:

1. Boil dates / karjuram with milk until they become so soft and absorb all the milk
2. let the dates cool.
3. Make a thick paste of dates  , roll the paste into lime sized balls and keep it aside.
4. Now Knead the Maida flour by adding required amount of water ( or oil).
   knead it such that once its pulled it should stretch and not break.
5. Leave the kneaded maida for half an hour
6. Divide the dough into marble sized balls
7. Now take a aluminium foil or some polythene cover ( milk packet covers cleaned nicely)
8. Apply small amount of oil to cover and roll out each ball into a small circle as roti with your hand.( Dip your fingers in oil and using them)
9. Keep a dates mixture ball ( step 3) in the middle and cover it by bringing the edges together.
10.Flatten the ball, starting at the edges, gradually pressing towards the center, into a thin, flat, circular shape.
11.cook it on medium-low heat,applying liberal amounts of ghee, till goldish brown on both sides
12.Sprinkle some poppy seeds on each side, keep on the griddle for few more minutes and remove

Now the hot and tempting karjuram bobbatlu readyyy!!!

Rava Idli

Its hot heree...as summer is striking so badd  and its thursday as we fast a half day, we eat some light snack in place of rice and curry.
So thought of preparing roti ,but as it is already hot ,my husband made a small face saying, No Roti Plssss...

Humm got an idea prepared Rava idli,very fast yet very tasty and healthy dish.

Have a lookkkk

Rava Idli:

Rava Idli with karampodi and palli chutney

Ingredients

Rava: 1 cup (medium thickness)
Finely chopped green chillies: 2-3
Channa Dal: 1 tea spoon
Grated carrot: 3/4 cup ( optional)
Mustard seeds: 1/2 tea spoon

grated ginger : 2 spoons
Soda: 1/4 tea spoon
Ginger garlic paste: 1/2 tea spoon
Freshly grated coconut: 2 tbl spoon ( optional)
Coriander leaves: 2-3 strands
Yogurt or curd: 1 cup
Oil: 1-2 tbl spoon
Salt to taste

Preparation:
1.Heat the tawa and dry roast rava until its nice aroma strikes the kitchen.Then take out the rava into another bowl.
2.Now , Heat oil and add mustard seeds.
3.When they start popping,, green chillies, channa dal , add ginger paste and fry it.
4.Add salt, carrot, coriander leaves, coconut and stir it.
5.Turn off the stove and let the stuff cool.
6.Now take the rava bowl, add the curd , soda and mix well. Beat it like idli batter ( add some water if needed) .Also add grated ginger now.
7.then mix the above stuff ( step 5) to this rava and curd mixture.
8.Leave it for around 30 mins ( something like fermenting).
9.Smear the idli cups with a little oil or wet it with water. this will prevent the idlies from sticking to the surface
  and helps in easy clean-up. 
10.Steam for around 12-15 mins in pressure cooker or idli cooker (Just like the cooking time of normal idlies).

Serve hot.

Andhra Chepala Pulusu / Spicy Andhra Fish Curry :

My Athamma's Chepala Pulusu:

My Athamma...so sweet

 Required:

Fish Pieces   : 10-12
Tamarind     : fist full
Oil                : 2 spoons
salt               : according to taste
turmeric       : 1 spoon
chilli powder : according to taste
onions           : 4-5
Chillies          : 4
ginger garlic  : 1 spoon paste





Spice ingredients:
Dhaniyaalu / coriander seeds : 1 tspn

    Jeera / jeelakarra  : 1 tspn
    Lavangaayalu / laung  : 2-3
    Dalchina chekka/ dalchin  : 1 piece
    Garlic pods  : 2 -3

Grind the above ingredients in to spicy powder

Procedure:
1. Clean the fish pieces well ,rubbing with salt
2. Soak a fist full of tamarind in enough water
3. Now chop onions,chillies
4. Heat the kadai

5. Add oil and let it heat

6. Mean while in a bowl put fish pices,add onions,chillies,ginger garlic paste,salt,turmeric,chilli powder
and some tamarind extract ( only a small amount of tamarind)
7. Now put the mixture in step 6 in kadai and let it cook for few minutes
8. Cook it adding tamarind extract spoon by spoon and stirring softly ( with out breaking the fish pieces)
9.  Let the fish pieces get cooked in spicy tamarind extract
10.Stir it softly
11. Add the powder under spice ingredients to add flavour to our gravy
12. Stir it,until it reaches a bit thick consistency
13. Then garnish with coriander and spicy Andhra chepala pulusu is ready.


Note : If you think tamarind extarct is not giving you enough gravy,add small amount ( 1 cup) of water and cook.

Spicyy Dosa

Required:

Oil                : 2 tspn

Dosa Batter

Rice              : 2 cups
Minappappu : 1 cup
/ urad dal
Red mirchi    : 4
Ginger          : 1 inch piece
Garlic           : 4 pods

Soak rice and urad dal for 12 hours .

Now,Grind all the ingredients under dosa batter ( including soaked roce and minappappu ) ,it should be of thin smooth flowing consistency.
Heat the tawa and and put a drop of oil and rub it with half cut onion ( this gives good flavour to dosa and makes the tawa smooth)
Now put the batter with the help of a laddle and spread as a circle  on tawa.
Turn it to other side also and heat.

Now the spicyy dosa is ready !!!

Borugula laddu or Maramarala laddu / Puffed Rice in yummy jaggery syrup

Hey !!! let me share with you one of our traditional sweet,easy to prepare and yummy to taste...
Firstly iam a big fan of Indira , website :http://www.nandyala.org/mahanandi

She exposes many of the traditional dishes very clearly for beginners to follow.
I have gone through this recipie in her website and enhanced it in my own style in my own !!!! kitchen ;)

The result is ...not even a laddu is left for taking a pic...will upload the pic once i prepare it again.

Required:

Murmura (borugulu, puffed rice) - one quart
Jaggery - one cup (powdered)
Water - one cup
Cardamom - 2 (seeds powdered)
Cashew: half cup
badam : a few

1. First make cashews and badam into small pieces
2. Dry roast , take out and cooll them.
Now we can start preparation of jaggery syrup:
3. Take a bowl,heat it for a min and add jaggery and then the water ,allow it to boil
 In 15 minutes or so,we get thick jaggery syrup foaming up.
Test: Take a drop and put in cool water,it should turn into a thick mass rather than getting mixed with water.
Now the syrup is ready.
4.Add the murmura and dry fruit pieces,continuosly stirring the mixture.
5.Now add elaichi powder,stir and switch it off once the puffed rice is getting closer as a dry golden mass.

Make laddus with the mixture ,once its a bit cool enough to touch.
Note : Keep a bowl of cool water to wet your hands in between making laddus.

Thats it .Its done !!!!!!!!

Dosakaya Rotu pacchadi / yellow cucumber coarse pickle:

Athamma's dosakaya pacchadi.My MIL is an expert in cooking.When we went to hyderabad last week , she prepared this and its soo tasty.

She prepared this using rotu ( traditional way of grinding using stone ),but we do it in our mixy ( grinder)
its easyyyy.Give a try.

Required:

1 Dosakaya
4 green chillies
pinch 0f zeera
cillantro / coriander / kothimeer few fresh leaves
salt according to taste
tamarind - goose berry size
oil- 1 tbslp

Preparation:

1.Cut the Cucumber ( dosakaya) into small pieces
2.cillantro ( kothimeer)
3.Now put some oil in a kadai and let it heat
4.mean while soak tamarind in water ( a spoon of water)
5.0nce the oil is h0t en0ugh,fry the green chilli slits slightly
6.Remove and keep aside ,let it relax
7.Firstly grind our fried chillies with s0me salt and small amount of zeera
8.Now add the cucumber pieces,chopped cilantro and just grind for only very few seconds ( it shud not be much smooth)
9.Dont make it too soft chutney,coarse mix wud add to taste.

 This is mouth watery with dosa ,idli,vada etc.