gutthi Kakarakaya koora / stuffed karela fry

Hi , Today shall we talk about bitter gourd.good for health but many of us doesnt like as it tastes bitter as its name suggests.
But we can make it more tasty using different spices and cooking it differently.
Try the below dish and enjoyy the tasty bitter gourd fry !!!




Ingredients:


Looks more good when cooked with small karela !!!


bitter gourd : 10 Nos
garlic  : 8 cloves
coconut powder : 1 cup
minappappu ( urad dal):1/2 cup
pacchi senaga pappu : ( chana dal):1/2 cup
salt : acc to taste
chilli powder : 3 spoons
onion : 3 onions
turmeric powder:1 tbsp
oil-5 spoons


Procedure:


1. First wash the bittergourds finely and add curd ,salt and leave it for an hour
2. now wash the bittergourds and slice them in the middle so that we can stuff
3. Finely cut the onions ( very finely)
4. Mean while dry roast urad dal , chana dal and grind into powder adding garlic cloves and coconut powder.
5. Now put the pan, add oil
6.Now add onions and start frying
7.Once onions turn transaparent add the  powder in step 4 and fry
8.Once its fried a little,add salt ,chillipowder and tumeric powder
9.Cook for sometime.
10.Now stuff the bitter gourds with the prepared stuff in step 8
11.Add 2 spoons oil to a non stick pan and place the bitter goudrs care fully
12. keep stirring with out disturbing
13. Let them cook all sides and cook until they turn soft and turn brownish red.


There you go !!!!!!!!

vankaya jeedipappu koora/Brinjal Cashew curry

/ BriRequired:

Brinjal/vankayalu : 1/2 Kg

Cashew/jeedipappu : 1/4 cup

Tomatoes : 2

Oil : 2 tspn

Salt - acc to taste

turmeric - pinch

chillipowder - acc to taste

Spice:

fist ful garlic pods
red dry michi - 5

Seasoning:

mustard seeds - 1tspn
curry leaves - few
chana dal - 1 tspn
urad dal - 1 tspn
jeera - 1 tspn


procedure :

1. Cut brinjal into required size pieces and put them in cold salt water to avoid them from getting bitter and dark

2. Now turn on stove ,put kadai,heat oil, add the seasoning ingredients
3.Add brinjal pieces and pinch of turmeric and allow them to get cooked
4. Now add salt,chillipowder and allow it to get cooked
5. Now make a small space in between cooking brinjal pieces and put the chopped tomatoes

6.Close the lid and allow them to cook for some time

7.Cook till the tomatoes are soft enough and then mash tomatoes and stir

8. add cashew at this point ( dont fry cashews before adding coz,they will turn hard)

9. cook for some time and then at end garnish with cilantro.

Its that simpleeee !!!

Dosakaya Tomato Rotu pacchadi / yellow cucumber&tomato coarse pickle

Required :

1.Dosakaya : 1/2 piece ( Chopped )

2.Tomatoes : 3 ( chopped )

3.green mirchi : 3

4. garlic : 3 pods

5. Jeera : 1 tblsp

6. Salt : acc to taste

7. oil : 2 tspn

For seasoning:

Mustard seeds – 2tsp
Curry leaves- few
Chana dal – 1tsp
Urad dal – 1tsp
Cumin seeds – 1tsp
Mustard seeds – 1tsp
Red chillies – 4
Oil – 1

Procedure :

1. Switch on the stove, place a kadai and heat oil in it and fry the green mirchi for 3 mins and keep them aside
2. Add doskaya pieces and let them get cooked with closed lid
3. Once they r cooked add the chopped tomatoes and let them turn soft
4. Once tomatoes and dosakaya is cooked, turn off the stove  and allow it to cool at room temperature
5. Now in a blender , first blend fried mirchi,jeera and salt
6. Now add the tomatoes and doskaya mixture,garlic pods and blend coarsely
7. place a kadai on stove ,add a spoon of oil
8. Add the ingredients under seasoning and put this seasoning on the blended chutney.

Its done !!! Enjoy it with dosa,idli or hot rice

Spicy Paneer Chatpat

Paneer Chatpat:

Paneer - 150 gms
Curd - 1 cup
Onion - 1
Tomato - 1
Ginger and garlic paste - 1 tsp
Turmeric powder - 1/2tsp
Garam masala powder - 3tsp
Chilli powder - 4tsp
Oil - 1 tbsp
Salt to taste

Method:
Cut the paneer into small cubes and take a bowl and add the curds, turmeric powder, chilli powder, garam masala powder and salt into it and shake it well and keep the paneer marinated in it for an hour.
Grind onion, tomatoes and ginger/garlic in to a fine paste and keep aside.
Take out the paneer from the curd mixture and deep fry them.
Now take a pan and add some oil and after it becomes hot add the paste into it and fry it nicely until golden brown.
Then add the curd mixture and salt into it and fry it for some time until both the mixture gets blended well.
Add the fried paneer and bring to a boil and serve this hot Indian recipe of Paneer Chatpat with roti or paratha.


Tasty and spicy chatpat is ready !!!!!

Spicy Chicken fry in coconut milk

Ingredients :



Yummy fried chicken ready to serve hott !!!

 Chicken                     1 Kg
Lemon juice             1 1/2 tablespoons
Ginger paste             3/4 teaspoon
Garlic paste              3/4 teaspoon
Turmeric powder     1/2 teaspoon
Salt to taste
Coconut, scraped     1 1/2 cups
Coriander seeds       1/2 tablespoons
Black peppercorns   15
Cumin seeds             1 1/2 teaspoons
dry chillies                10
oil                              3 tablespoons
Onions, chopped      3 medium
Mustard seeds          1/2 teaspoon
Curry leaves             10
Garlic, chopped       8 cloves
Tamarind pulp          1 1/2 teaspoons
Coconut milk           3/4 cup


Procedure:

1. Marinate chicken with lemon juice, ginger-garlic paste, turmeric powder and salt for an hour.
2. To make the masala dry roast coconut to a light brown. Lightly sauté coriander seeds, black peppercorns,cumin seeds and red chillies in two teaspoons of oil.
3. Grind these along with roasted coconut and half the onions to a fine paste using a little water if required.
4. Heat remaining oil in pan.
5. Add mustard seeds and curry leaves. When the seeds splutter, add garlic and remaining onions and sauté for five minutes on low heat.
6. Add ground masala and sauté for five minutes till a nice aroma is given out.
7. Add marinated chicken. Stir well and adjust salt.
8. Stir, cover and cook for ten minutes. Add tamarind pulp and stir well.
9. Add coconut milk and allow it to cook
10. when you find the chicken is cooked, turn the stove to High and cook so that it wont stick to the non stick pan.
11. Then the chicken looks like it is in the image here...yummy fried chicken
12. serve it hot with roti or rice.

Phata phat - Corn Chat

Required:

1 cup Corn ( boiled or steamed)
One small size finely chopped onion.
one small size finely diced tomato
1 tbs chaat masala
2tbs lemon juice
salt to taste
half tea spooon red chilli powder
cilantro

Directions :

Take the corn kernels (already cooked and ready to use) in a bowl and add the onions, tomatoes. Add salte to taste.
Then add chaat masala and the red chilli powder.
Add the lemon juice and mix well.
Garnish it with cilantro and serve.

healthy and tasty snack keeps you on track ;)

Fast and Tasty Palak Paneer

Ingredients

Spinach - 500 gms
Onions - 2
Tomato - 1
Cooking oil - one tbsp
Cummin seeds - 1 tbsp
Paneer - 150-200 gms
Salt to taste
Garam Masala, Geera Powder, Chilli Powder



  Method

1.boil the spinach,tomato in water.

2.Drain the water and then make puree of the spinach leaves and  puree of boiled tomato seperately

3.Cut the onions finely
4.Heat oil , add cumin seeds and then add onions and saute
5.Now add the palak puree to the sauted onions
6.Let boil for a minute or two.
7.Now add tomato puree and allow it to cook
8.Cut the paneer to cubes of desired size ( Dont fry paneer - its calories goes high when fried)
8.Add this paneer to the prepared palak.
9.Serve hot with rice or rotis.

Andhra Lemon Rice

Lemon Rice:

The quick and delicious recipie which makes our tastebuds stand up and fight for it ...have a glance.

Ingredients:
cooked rice : 1 cup
Lemon : 1/2
salt : according to taste
turmeric powder: 1 tsp
seasoning :

chana dal : 2 tspns
urad dal : 2 tspns
yendumirchi/lal mirchi : 6
curry leaves /kadipatta : handful leaves
sarson : 1 tspn
Roasted groundnuts : 2 tblspns ( optional)
Oil : 4 tspns

1.Take a pan, add oil and let it heat enough
2. Add all the ingredients under seasoning and let them splutter
3. Now, add salt and turmeric powder and turn of after a minute
4. Now add this,groundnuts to our cooked rice and mix
5.Finally squeeze the lemon juice and its readyy

Note: Taste it and add more salt according to your requirement anytime.
      You can add kaju/cashew to make it rich

Ava pettina aratikaya koora / Plantain- Mustard curry / kela sarson ki khel :

Ingredients:

2 raw plantains, skinned and cubed

turmeric pwd: 1 tspn

1 tsp oil

salt to taste

For seasoning/poppu/tadka:

1/2 tsp mustard seeds

1 green chillis, slit

10-12 curry leaves

garlic - 3 pods ( crushed)

Paste Ingredients:

2 teaspoons mustard seeds and 1 tablespoon of raw rice
(soaked in warm water for 10 minutes - to soften, so that they can grind well)
6 tblps of fresh grated coconut
8 green chillies - small, Indian variety
1 inch piece of ginger - peeled and cut to tiny pieces
1/2 cup of fresh cilantro leaves and pinch of salt
grind them to smooth paste

Prepare the paste with out adding water

Procedure:

1 Add a cup of water to the cubed plantains along with turmeric and salt and cook till soft but not mushy. While the plaintains cook, prepare the paste and keep aside.
2 Heat oil in a vessel, add the mustard seeds and let them pop.Then add the curry leaves, green chilli and garlic
3 Immediately, add the cooked plantain pieces and mix. Adjust salt.
4 Add the ground mustard paste and mix. Cook for 5 mts before turning off the heat.
5 Serve with hot rice and rasam

Thats it...You will almost reach heaven ;) Taste it

Andhra Rasam

Hello...

I am back after a month;s gap.Went to home town just to chill out.
Back with one of my favourite recipie Rasam .Its a simple yet tasty one which sets comfortably with tiffins like idli,dosa ,upma and also in hot steamed rice ...

Lets have a look !!!

Ingredients:

1. Water -3 cups
2. Tamarind - lemon sized ( soak tamarind in water before 5 mins and squeeze the pulp and keep it aside)
3. kothimeera / coriander - handful of leaves

4. garlic/vellulli - 5 pods
5. Salt - acc to taste
6. turmeric powder - acc to taste
7.chilli powder - acc to taste

Seasoning :

1.Mustard seeds – 2tsp
2.Hing – pinch
3.Curry leaves- few
4.Chana dal – 1tsp
5.Urad dal – 1tsp
6.Cumin seeds – 1tsp
7.Mustard seeds – 1tsp
8.Red chillies – 4
9.Oil – 1tspn
10. crushed garlic pods- 3

Procedure:

1. Add water, salt, turmeric powder,chillipowder,crushed garlic pods,tamarind pulp and
   let it boil until it reaches boiling point and nice arome stikes your kitchen
2. Now take a small kadai
3. add oil , allow it to heat
4. Now add all the ingredients under seasoning and allow them to get cooked for 2 mins
5. Now add this seasoning content into our rasam prepared in step 1.

Mouth watering and tempting Rasam is ready.We can serve it with rice,idli,dosa etc..
Note: We can add boiled and blanched tomatoes ,which makes it tomato rasam
      and adding more of ginger while cooking makes it ginger rasam -good for cough and cold.

Potol / Parval fry

Required:

Potals /parval     - 1/2 kg
Onion        - 1 ( chopped fine)
Gingergarlic paste - 1 teaspoon
Salt      - according to taste
Chilli powder     - according to taste
Turmeric powder    - 1/2 teaspoon
Oil                - 1 teaspoon
coriander          - few leaves

For seasoning/tampering:

1.Mustard seeds – 2tsp
2.Hing – pinch
3.Curry leaves- few

Procedure :

1. switch on the stove
2. Heat oil in a kadai
3. Add all the seasoning ingredients
4. Add chopped onions
5. then gg paste and fry well it the raw smell goes off
6. now add potols ( slit vertically )
7. close the lid to cook it for some time
8. Add salt,chilli powder and turmeric and stirr well
9. keep on stirring so that it wont stick to the kadhai
10. finally garnish with coriander and serve

PoP Corn Curry

Things Required :

Tastes too good !!!

Popcorn (1 Packet) - smoothly grinded into powder consistency

Onion paste            - 1 teaspoon

Gingergarlic paste   - 1 teaspoon

Salt                        - according to taste

Chilli powder         - according to taste

Turmeric powder    - 1/2 teaspoon
Tomatoes               - 3 (chopped in quarters)
 Water                    - 1 Cup

1. Switch on the stove
2. Add Onion paste + gg paste ,fry nicely until raw smell goes off
3. Then,add salt,chillipowder and turmeric powder and stir
4. Add a cup of water and allow it to boil
5. then add the tomato pieces
6. once the tomatoes turns soft,just mash them a little and stir
7. now add the popcorn powder and stir well.
8. Allow it to boil ,if required add some water to bring it to required consistency
Now have the fastest curry in a tastiest manner.
This goes well with roti and all kinds of Indian breads

Mirchi ka Salan

Hyderabadi andhra style - Mirchi ka salan :
(Tangy Chilli Gravy)

Ingredients

250 gm: Large green chillies/capsicum
100 gm: Sautéed onion paste
25 gm: Ginger garlic paste
10 gm: Coriander leaves
05 gm: Mustard seeds
02 gm: Cloves
05 gm: Curry leaves
50 gm: Tamarind
50 gm: Cooking oil
Salt
Salan Paste
» 50 gm: Coconut
» 50 gm: Peanuts
» 20 gm: Coriander seeds
» 15 gm: Sesame seeds
» 10 gm: Cumin seeds
» 05 gm: Peppercorns
» 05 no: Red Chillies

Method
1.Slit and deep fry the green chillies in hot oil. Remove and keep aside.
2.Roast and grind together ingredients for the paste.
3.Soak the tamarind in a cup of water and extract pulp.
4.Heat oil and add the mustard seeds, when crackling add the cloves and the curry leaves.
5.Mix the sautéed onion paste and stir for 3 minutes.
6.Add the salan paste and continue stirring.
7.Pour 15 ml of water at intervals to avoid paste sticking to the pan.
8.Add the tamarind pulp and 50 ml of water. Stir for 5 minutes until the gravy 9.resembles the consistency of a sauce.
10.Add the salt and the fried chillies to the hot gravy.
Boil the gravy for 1 minute.
11.Remove and garnish with finely chopped coriander leaves.

Chicken Dum Biryani

Required:

Chicken : 500 gms

kesar or orance edible color : 1 pinch

hot milk : 1/4 cup

For biryani rice preparation :

Rice : 2 cups ( wash the rice and soak it in water for half an hour)

water : 6 cups ( 1:3 ratio with rice)
jeera : 1 spoon
laung : 5-6
elaichi : 2-3
dalchin : 1 inch piece
bay leaf - 2
salt : 1 tblsp

Masala for marination :

gg paste : 2 spoons
mirchi: 2Nos
jeera : 1 spoon
laung : 3
lemon juice : 1/4 cup
oil:50 grams
 garam masala : 2 spoons
curd : 1 cup
salt : acc to taste
chilli powder : acc to taste
brown onion : 1 cup ( deep fried onion - take care not to fry too much) [optional,but adds a lot to taste ]
pudina : 1 bunch of fresh leaves

Procedure:

1.Switch on the stove
2.Start Boiling water
3. Once the water starts boiling, add jeera,salt ,dalchin,elaichi,laung and bay leaf
4. Now add rice and stirr
5. Now marinate chicken with the below ingredients :
gg paste + mirchi paste + jeera + dalchin + elaichi + lemon juice + biryani leaf +
50 grams oil +garam masala + curd + chilli powder + brown onion + pudina + 2 spoons ghee + salt
6.Marinate for half an hour
7.Once the rice is half cooked , drain the water.
8.Now take a handi , keep the chicken as a layer at the bottom
9.Then apply rice as a layer on the chicken in the handi.
10.Take very hot milk and add kesar ( or orange edible food color) and then u get yellow color
11.Now add the color,brown onion and pudina between the layers.
12.Now close the lid and leave the stove in sim
13.In 20 mins you can switch off the stove with a tepting smell striking your kitchen

goruchikkudu paatoli/ Cluster bean miracle :)

Ingedients:

oil-1 spoon
Goruchikkudu / cluster beans = 500gms
chana dal - 1/2 cup
salt - acc to taste
turmeric - a pinch
chilli powder - acc to taste
red chilli - 4 to 5

For seasoning/popu/tadka
mustard seeds - spoonful
red mirchi    - 2
curry leaves  - few
garlic pods   - 2
channadal     - spoonful
urad dal      - spoonful
Oil           - 3 spoons

Preparation :
soak chana dal for 30 mins or an hour
Cut the beans into small pieces and boil in water until they are a bit tender

cooking :
Turn on stove,put a kadai
add oil.
once oil is heated then add ingredients under seasoning.
now add the boiled tender beans,close the lid and allow it to be cooked.
Mean while fry the red chillies,once they are cool enough
grind them along with the soaked chana dal.
Now add this mixture to the cooking beans and keep on stirring till the chana mixture looks fried enough.

Note : adding grated coconut can increase the taste.

Now enjoyy the paatoli :)

Homemade Chicken Pakora

Chicken Pakora:


Easy and tasty dish which will make people look up to you.
I swear you will feel excited  when you are serving the dish...with a question Am I one who prepared this...Un believable... ??? &&& !!!


Just have a look at ingredients and procedure..

Ingredients:
For the marinade:
250 gm boneless chicken-cut into 3 cm cubes
6-7 garlic cloves
2.5 cm ginger piece
1/4 tsp white pepper powder
1/4 tsp red chilli powder
1/4 tsp salt
1/2 tsp garam masala
1 tsp coriander powder
2 tsp lemon juice
For the batter:
1 egg
2 tbsp gram flour
2 tbsp refined flour
2 tsp lemon juice
1/2 tsp red chilli powder
1/4 tsp salt
1/2 tsp garam masala
oil to deep fry
Method:
Make a paste of the ginger and garlic. Marinate the chicken with the paste and the remaining ingredients. Keep aside for at least an hour.
Mix together all the ingredients for the batter and beat thoroughly. Heat the oil in a kadahi.
Dip a marinated chicken piece in the batter and deep-fry until crisp and golden brown.
Repeat with the remaining chicken pieces, draining excess oil on absorbent kitchen paper.
Serve with mint chutney.

Dahi Mustard Sandwich

Heyy let me tell you one good thing.

Its summer and it will be better if we have healthy and conscious food.This sandwich can be your choice and I bet you will like it.

Try !!!

Dahi Onion Tomato Mustard Sandwich :

Bread slices : 4
Curd : 1 cup
onion: 1
tomato :1
pepper powder : 1 spoon
salt : according to taste
chilli powder: a pinch
mustard seeds : 3 spoons
oil or butter : 2 spoons

Cut onion and tomato into very small pieces,
add these to dahi,add salt ,pepper powder and chilli powder.
Now apply this to one side of a bread and cover it with other like a sand wich.

Here starts our procedure.

Take a pan , add a spoon of oil.Allow it to get hot, then add mustard seeds.
Let them splutter.Now carefully toast our sand wiches on one side,
repeat the above steps and toast the other side of sand wich.
Now our tastyy and yummy mustard dahi sandwich is ready !!!

Similarly repeat with other two slices,healthy and tasty summer breakfast is before you.

Spare time to use mustard seeds and it will be crunchy and cracking .I promise.

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.

Egg-Prawn Stirr Fry/ Royyala Eguru

Heyy , went for a vacation to hyderabad. I missed my bloggg, back with my favourite dish...PRAwnnn.
Last sunday i was cooking prawn and my husband suggested to add an egg ,I said Nooo
Then he insisted and i added an egg.

The result is Wowww !!!! egg really added to taste of prawn and it tasted awsomee.Thanks to my Sweet Husband :)

Required:

Prawns  : 500 gms
Onions  : 4 - cut into small pieces
Green Chillies : 4 - slit them
Salt  : according to taste
turmeric : 1 tspn
chilli powder : according to taste
Egg  : 1 ( Optional)

For Masala Paste:
1 Onion + 2 chillies + 1 tblsp gingergarlic paste + 5 cloves + 2 elaichi + 1 tomato

Procedure:

In a bowl, add prawns,a pinch of turmeric, and wash in several changes of fresh water. Strain and set aside.
To the prawns add, chilli powder, salt, turmeric, ingredients under masala paste and mix well.
Marinate for about half an hour (optional).
Add 2 cups of water and cook on medium to high flame till the water is fully absorbed by prawns

Now heat a spoon of oil in another kadai,add the onion pieces,chilli slits
Once the onions turn golden brown,add the cooked prawn ,then add a beaten egg for enhancing the taste
Stir fry for 5 mins and you are done.

Cauliflower Pakoda

Cauliflower Pakoda:

Humm,its 6:30 PM,my husband would start from his office and reach in half an hour.He will be hungry and even iam ,as i also came from office
just now.
I have permission ;) to prepare things with besan only 3 days a week ...and remaining shud be maggii or packed vadapav which we get over here.
and thought of using some vegetable in fridge which is about to be dead...yesss Cauliflowerr !!!

I just decided to do cauliflower pakoda,sooo fasttt and very easy to prepare.Have a glance .

Required:

Cauliflower: 12 florets
Oil for deep fry.
Green chillies : 4

Bajji/ fritter Ingredients:
pepper powder : 1 spoon
curd                   : 1/4 cup
senagapindi / besan : 1 cup
Maida                  : 1 spoon
Rice flour        :1 spoon
salt                   : 1 spoon
chilli powder          : 1 spoon
amchoor powder         : 1 spoon ( optional)
saunf                  : 1 spoon
Water         : To get a consistent thickness

preparation:
1. Boil the cauliflower florets in water for 5 mins and then allow it to cool
2. Mix all the ingredients under bajji/fritter ,adding water slowly to get bajji consistency.
3. Now coat the florets with the batter so that it gets coated evenly and leave it for 5 to 10 mins based on your convinience.
   You can also fry it immediately.
4. Now heat oil for deep fry
5. Once the oil is hot enough, deep fry the marinated florets.

While frying the florets ,fry the green chillies also for 2 mins ,get them out and add some salt to them or add lemon juice on the chillies.Now we are all set.

Serve the florets with the fried chillies dipped with lemon juice.
Yummyyyy...Isnt it?

Note: Before frying the chillies put holes to them using a safety pin to avoid chipat -chit pat during the frying :)

Happy cooking !!!

Sorakaya bajji / Bottle gourd fritters:

Sorakaya bajji / Bottle gourd fritters:

Required:
Bottle gourd: 1/2 piece ( thin one): sliced thinly in circles like layers
pepper powder : 1 spoon
Oil for deep fry

Bajji/ fritter Ingredients:
curd                   : 1/4 cup
senagapindi / besan : 2 cups
salt                   : 1 spoon
chilli powder          : 1 spoon
amchoor powder         : 1 spoon ( optional)
saunf                  : 1 spoon
Water         : To get a consistent thickness

Preparation:
1. First Take the thinly sliced bottle gourd layers in a bowl
2. Add pepper powder to bottle gourd pieces and mix it well
3. Now heat oil for deep fry
4. Meanwhile add all the ingredients under bajji / fritter ingredients and prepare the batter adding water slowly
5. Now check it the Oil is sufficiently hot by dropping a bit of batter in oil,if the oi s hot enough,
   the batter turns to solid making a sound tushhhhhhhhhhhhhh,okayy !!!

6. Now dip the bottle gourd slice in batter such that it get coated all over and put it in oil
7. similarly do it for all the slices ,turning upside down so that it gets fried evenly

coolll!!! oooopsss Hottt bajji is ready...you can also stuff this bajji by slitting it and
stuffing onion mixed with lemonjuice or onions coated with pich of salt.

It tastes too good in the evening with our Tea ...Try it.

Eggs pulusu \ Bubbly eggs in tangy sauce

Guddu pulusu \ Eggs pulusu \Bubbly eggs in tangy sauce :

Required:

Eggs:  4
Onions : 4 big size ( cut into small pieces)
Green chillies:4 (cut into small pieces)
Tamarind -lemon sized ( soak the tamarind in 1 cup water and take out the pulp)
Oil - 1 spoon ( you can use two if you are not health conscious)
Water - 2 cups
salt : acc to taste
chillipowder : acc to taste
Turmeric powder : 1 spoon

Procedure:

1. Heat sufficient water on stove and boil the eggs.
( the eggs get a slight crack on its shell,once its boiled)
2.Turn off the stove, remove the shell of the boiled eggs
3.Slit all the four eggs slightly (not so deep,just pierce into the egg white) vertically with a knife on four sides of egg
( just allowing the egg to absorb the taste of the tamarind soup)
4. Now switch on the stove ,heat the oil
5. put all the sesoning\popu ingredients
6. Now add the chillies and then onions, a pinch of salt
7. Now add the tamarind pulp
8. Add salt,chillipowder and the remaining turmeric powder,stir it for 5 mins
9. Add water now and the eggs
10.Stir it in between to make sure ,its not getting stick to the pan.
11.Wait until the soup/ pulusu reaches the required consistency

   Now our white eggs turn into bubbly brown colour ,with the essence of onion

Note: use water based on the soup required,if u want more pour more water.thats it.
garnish with coriander if available in your fridge :)

Palak Dosa

Palak Dosa :

A different variety of dosa,made with palakk to make it healthier ,tastier and more beautiful to look.

Required:
1. Palak - 1 bunch
2. Dosa batter ( good if you have a ready made batter)
   Urad dal - 1 glass
   Rice     - 2 glasses
3. Red mirchi - 2-3 ( optional)
4. ginger garlic paste 1 spoon ( optional)

Dosa batter Preparation:
Soak urad dal and rice over night and grind  into a smooth flowing consistency.
Now boil palak for some time ( until its soft) and grind into a smooth paste with red mirchi and ginger garlic paste
and add this palak mixture to our dosa batter,so our greeny greeny dosa batter is ready :)

Finally Dosaa ...
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.

This gives you a very healthy green palak dosa !!!

Chicken Chettinad in Andhra Kitchen :)

Everytime the same method of preparing chicken.I got iritated,thought of trying some thing new in my kitchen,
i hope even my kitchen got bored of my regular chicken curry just adding some more coriander or more palakk.
But wanna try some thing in a different way.
So just searched the net and found many recipie sites for chettinad chicken but tamilspice.blogspot.com caught my eye.
hence tried it and it came tooo well.
just sharing the recipie for your information,enjoyyy the taste.Its awesomeee.

Ingredients:

Chicken – 500 gms
Grind:
Garlic – 4 pods
Ginger – 1 inch
Coriander powder – 1tsp
Chilli powder – 1 Tbsp
Pepper – 1 Tbsp
Curd – 1 Tbsp
Turmeric powder – ½ tsp
Salt as required

Frying 1:
Onion - 1 chopped
Tomato – 1 chopped
Ginger-Garlic paste – 1½
oil-tblsp

Frying 2:
Onion – ½ sliced ( vertically sliced)
Curry leaves – 1 twig
Red chillies – 3
Pepper powder – 1 tsp

Preparation:
1.Grind together all the ingredients under grind
2.Marinate the chicken with the grinded paste
3.Now heat oil in a kadai
4. Add onion chopped finely,add ginger garlic paste
5.Add tomatoes once the onions turn transparent and let them cook until they become soft enough oozing out the puree.
6.Now add the marinated chicken and start cooking,stirring in between.
7.add very very less water if required,( if u need more gravy)
8.Once you see the chicken get cooked, heat oil in another kadai
9.add onion.red chillies,curry leaves and let it fry
10.Now add pepper powder,give a stir
11.Add this to the cooking chicken .

Here is your chicken chettinad,enjoyy the spice of tamilnadu in your own kitchen...
the look of the curry itself is stunning !!!

Andhra Chepa vepudu / Andhra Fish Fry

Andhra Chepa vepudu / Andhra Fish Fry :

Required Things :

Fish pieces ( well cleaned) : 6

Oil : 3 tblsp

For Tawa heating:

Oil: 1 tblsp

For masala paste:
Onion -1
ginger garlic paste - 3-4 spoons
green chillies :2
tomato- 1
Coriander - hand full of leaves

For marination:
 curd : 1/2 cup - 1 cup or we can use lemon juice in place of curd
senaga pindi / chana dal : 3 tblsp
salt : according to taste
turmeric - 1 pinch
Chillipowder - according to taste
pepper powder ( optional) - 1 spoon
egg -1 ( optional)

Procedure :

1.Grind the ingredients under masala paste to fine paste.
2.Now take a bowl add masala paste , all marination ingredients and mix well.
3.Finely coat the fish pieces with the marination paste in step 3 ,marinate for 1/2 an hour to one hour.
4.Now heat Oil in a wide skillet
5.Place the fish pieces care fully in the kadai with out breaking the soft pieces.
6.Now rotate the pan to make the oil flow in all aroung the kadai and close the lid
7.Keep turning the fish piece care fully ,to cook it both sides.

Now i will tell you method of my mom,which makes this dish toooo Tasty.

Once the fish piece turns brown in Step 7, heat a tawa and put one spoon of oil ,spread it along the tawa
and  allow it to get hot.
Now place all the pices on the tawa with some distance in between and allow it to cook for 2 mins,
turn it over and allow it to cook
In this way cook,untill all the sides are golden brown and the taste of fish strikes your nose leaving your mouth watery...Humm...we are done !!!!!

You need to try this...so tastyyy.

Vadala Pulusu/ chanadal crisps in tangy tamarind sauce

Do you know this !!! really tasty dish,a nice treat for guests.
My parents used to come to us and i used to plan do that,to do this and plenty
But u know my momm,she never allows me to touch a single thing when she is there i our house.She does everything and asks me to take rest...
Coolll!!! but how can i make my father taste my food ???
So once my dad came alone to pune for some official purpose,so i got time to make him taste a treat.But its thursday...we dont eat non-veg
So tried this,which i had in a friend's home when i was at my schooling !!!!!!!

Required:

For Vadala pulusu/ chanadal crisps in tangy tamarind sauce
2 onions.
One tomato.
Tamarid size of a small lemon (Soak it in water for 10mins).
Vadalu
salt - according to taste
turmeric powder - a pinch
chilli powder - according to taste

For vadalu:

chana dal - 2 cup ( soaked in water for 3 hours)
salt - 1 tblsp
chlli powder- 1 tblsp
ginger - small piece
garlic- 3-4 pods
onions- 1 ( cut into small pieces)
oil for deep fry
For seasoning:
Cumin seeds ( Jeera )   : half teaspoon
Mustard seeds ( Rai )   : half teaspoon
Garlic    : half teaspoon
Red chillies   : 2 broken into half
Curry leaves
Dry Red chillies.
Oil for making tadka.   :2 tblsp
Salt to taste.
Turmeric powder.

Procedure:
First let us prepare vadalu/ chandal crisps
Grind the soaked chanadal,with the ginger and garlic.
add salt,chilli powder,small pieces of onion,mix well
Now heat oil for deep fry
Make chandal mixture into round balls and press flat in between your two palms ( look at the pic)
and fry them till they are reddish.
Take them out from kadai and put on some tissue to absorb oil.

For pulusu / tangy sauce:

Now heat oil for tadka,add all ingredients.Cut onions into very small pieces.Fry them in Oil.
Wait until they turn light brown/golden yellow,Cut tomato into small pieces
Add tomato pieces to fried onions,close the lid.Let tomato get soft.
Now extract tamarind juice from the soaked tamarind,Add tamarind water to it.Let it simmer for few minutes.Add salt,pinch of turmeric powder to the boiling liquid with low flame.
Now add our vadalu to it and let them become soft and absorb the yummy pulusu / tangy sauce

Switch off the stove once vadalu are soft.

Rich taste with Rice and roti !!!!!!!!!

Dosakaya tomato koora / yellow cucumber curry in 15 mins

I got up verY late in the morning...Ohh god once i opened MY eyes, iam tryign to recollect what all veggies i have in my fridge
to make our lunch box today...as i need to cook fast and even tasty for lunch box.
So i opted for doskaya,the great yellow cucumber.Humm once its outer layer is peeled off its very tender .
Hence the curry gets finished very fast.
By the time my husband finishes brushing his teeth ,i finished my curry ...cool !!! isnt it ?
Check it out...

Things Required:

Dosakaya - 1 ( if its bitter,pls dont use)
tomato - 2
salt- according to taste
turmeric - one pinch
chilli powder - according to taste
Onion- 1 ( big)
green chillies-4
coriander - few leaves ( optional)

For popu/seasoning:
mustard seeds - spoonful
red mirchi    - 2
curry leaves  - few
garlic pods   - 2
channadal     - spoonful
urad dal      - spoonful
oil           - 1 spoon

1. peel the doskaya/ cucumber and cut into small pieces
2. cut tomato,onion and green chillies into small pieces
3. Now switch on the stove heat oil in a kadai,
   we use only one spoon of oil,hence rotate the kadai to evenly spread the oil
4.After the oil is sufficiently hot,put in all the popu ingredients
  ahh !!! an awsome smell ...i know u feel it
5. NOw add green chilly and onion pieces ,stir and close the lid
6. Once the onions turn transparent,add cucumber pieces
7. Stir them for a minute and close the lid
8. Once the cucumber pieces turn soft now ,move the cucumber pieces towards edges of the kadai,leaving a circle space in between
9. Now place our tomato pieces in the center of kadai,surrounded by cucumber pieces and close the lid.
10.after 5 mins press the tomatoes with the back of your spoon ,u will observe the puree coming out of it slowly
11.so now mix the cucumber and tomato pices and add salt,turmeric,chilli powdwer, stirr nicely and close lid for 2 mins.
12. garnish with coriander to enhance the taste

Awsome !!! you will have to agree.