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.