Thursday, October 31, 2013

Green Peas Kheer

Green Peas Kheer 
  • Green peas- 1 cup 
  • Milk-5 cups 
  • Sugar-1/2 to 3/4 th cup
  • Almonds-6
  • Cashew nuts-6
  • cardamom powder-1/2 tsp
  • Ghee-5 tsp
  •  Cardamom powder-1/2 tsp
Pressure cook the green peas for 1 whistle .cool it

Grind green peas to a fine paste.

Soak Almonds n cashew nuts for 20 mts. .

Heat ghee in thick bottomed vessel, add the green peas paste and stir continuously for few minutes until the water is evaporated, keep aside.

Boil milk and add green peas paste n boil for 10  minutes .Add sugar, n  soaked almonds and cashew nuts, Stir continuously and cook on low flame for 8-10 mins. 

switch off and add cardamom powder.

Serve chilled.

Dates Ladoo

Dates Ladoo 
  • Dates-2 cups 
  • Almonds -10
  • Cashew nuts-10
  • Dry Coconut powder-1/4 th cup for grinding .
  • Dry coconut powder-3 tsp -for rolling the ladoos.
  • Cardamom powder-1/2 tsp
De-seed n chop the dates.  
Dry roast almonds n cashew nuts it 
Dry roast the coconut powder ,cool it 

Grind the almonds, cashews ,coconut powder and  the chopped dates .
Remove the dough ,add the cardamom powder n knead for a minute or two to make it a little pliable.

Make laddus  and roll each of them on the dry coconut powder.

Wednesday, October 30, 2013

Avrekalu Huli

Avrekalu Huli
  • Fresh Avrekalu- 11/4 th  cup ( 1 cup for huli n 1/4 th cup for grinding )

For grinding
  • Coriander seeds- 1 tbsp
  •  Dry red chillies- 5 to 6
  • Chana dhal-1 tsp
  • Urid dhal-1tsp
  • Fenugreek seeds- 1/4 th tsp
  • Hing /asafoetida- 2 pinch
  • Tamarind -Tamarind seed size 
  • Poppy seeds-1/4 th tsp
  • Grated coconut-1/2  cup
  • Salt to taste 

  • Oil-1 tsp
  • Mustard seeds -1/2 tsp
  • Curry leaves-1 sprig

Pressure cook Avrekalu with salt for 1 or 2 whistle .

In lilttle oil roast coriander seeds, dry red chillies, chana dhal  , urid dhal, poppy seeds, fenugreek seeds separately n grind it along with 1/4 th cup cooked avreaklu , tamarind n grated coconut to a paste .

Now add the ground paste to the cooked avrekalu , water , salt n boil well n then give the seasoning .

Garlic roasted potatoes .

 Garlic roasted potatoes . 

Garlic -1 bulb 
Red chilly powder- 3 tsp 
Turmeric powder- 1/2 tsp 
Oil- 4 tsp 
Salt to taste .

Cook potatoes ... cool, peel n cut into reasonable pieces ... keep aside ( dont over cook the potatoes ) 

In a kadai add oil, crushed garlic n saute for sometime till the raw smell goes ... add all the powders along with salt n then add the cooked chopped potatoes ... n roast well . 

Note : More the oil n garlic .... More tastier will be the dish :P

Kanaga Payasu /Sweet potato payasam .

Kanaga Payasu /Sweet potato payasam .

  • Sweet potato -2 cups ( washed ,peeled and cut into 1/2 inch pieces )
  • Thick coconut milk-2 cups 
  • Grated jaggery -1/4 th or 1/2 cup 
  • cardamom -1 tsp
  • Raisins - 2 tsp
  • Cashews - 2 tsp
  • Ghee - 1 tbsp 

Cook sweet potato pieces in enough water ,just till soft ...add jaggery n cook till it melts ... add the coconut milk n boil for 2 minutes. switch off and add cardamom powder ... add cashew nuts n raisins fried in ghee ..mix well n serve .

Bangude tawa fries ! Mackerels shallow fries ....

Bangude tawa fries ! Mackerels shallow fries .... 

  • Mackerels /bangude- 5 to 7 
  • Red chilly powder- 4 tsp 
  • Turmeric powder-1/2 tsp 
  • Hing/Asafoetida - 2 pinch 
  • Rice flour - 3tsp 
  • salt to taste 
Cut the mackerels n Clean them ... 

In a bowl add red chilly powder, hing, turmeric powder n salt ... add the cleaned mackerels n keep aside for sometime .

Heat a tawa ,smear oil .. run d marinated mackerels in rice flour n shallow fry on both sides till crisp !

Bangude Puli Munchi ( Mackrels in spicy tangy gravy )

Bangude Puli Munchi ( Mackrels in spicy tangy gravy )
  • Mackrels/Bangude - 5
  • Round Dry red chillies-8 to 10 or according to d spice
  • Long dry chillies -5
  • Turmeric powder-1/2 tsp 
  • Onion -2 small  1 for grinding n another one for seasoning
  • Garlic flakes-2 flakes
  • Tamarind- lemon size
  • Coriander seeds-2 tsp
  • Cumin seeds-1/2 tsp
  • Salt to taste
  • Onion-1 small 
  • crushed garlic-2 flakes
  • Oil-2 tsp

Wash n clean the fish ( cut into desirable size)

In oil ..fry coriander seeds, cumin seeds , chillies , crushed garlic flakes ,sliced onions ... cool n grind it along with tamarind n salt  to a fine paste .

In a kadai add oil , chopped onions n fry till brown ,... add the ground paste n fry till the raw smell goes ... place the fish n give a quick boil ( dont over cook the fish ) .. tamper with crushed garlic . mix well .

Note: This is a thick gravy .

Tuesday, October 29, 2013

Gobhi /Cauliflower Rice Baath ! ..

Gobhi /Cauliflower Rice Baath ! 
  • Cooked Rice -1cup
  • Gobhi/cauliflower florets-2 cups
  • Home made vangi  Baath powder-3tsp (can use the ready made ones too )
  • salt to taste 
  • Oil-2tsp
  • Mustard- 1 tsp
  • Turmeric powder-1/4 th tsp  
  • Chopped coriander leaves-2 tsp 
  • Lime juice - 1tsp
Boil water and add salt n turmeric powder to it n place the cauliflower florets in it ..keep it covered for 1/2 an hour . drain well n keep aside .
Boil the cauliflower florets with little water ... dont over boil , let it retain its crunchiness .
 in a pan add oil, mustard seeds , once it crackles , then add turmeric powder, add the cooked cauliflower  , baath powder ,salt n mix well . ..add cooked rice, mix well .. switch off n then add coriander leaves n lime juice.
Serve hot with Raitha .

Pagila/ Kantola fries

Pagila/ Kantola fries 
Pagila -6 to 8
Red chilly powder-2 tsp
Turmeric powder-1/4 th tsp
Rice flour-4 tsp 
Asafoetida/hing -a pinch 
oil for deep frying 
salt to taste .

wash n slice the pagila . 

In a bowl mix together chilly powder, hing, turmeric powder ,rice flour, salt n the sliced pagila n sprinkle little water,mix well  ..n keep aside for sometime .

in a deep kadai heat oil n deep fry the marinated pagila till crisp .

Val Val.. (yogirathna)..mixed vegetable curry in coconut milk

Val Val.. (yogirathna)..mixed vegetable curry  in coconut milk
  •   Vegetables -6 to 7 types ( Pumpkin, Ash gourd, potatoes, beans, Tendle, alsando, surnu etc )
  • Grated coconut-21/2 cups
  • Slit green chillies -5 to 6 
  • Cashew nuts- 5 to 8 
  • salt to taste  

  • 1 tbsp ghee
  • Mustard seeds-1/2 tsp
  • Cumin seeds-1 tsp
  • Curry leaves-1 sprig
Extract coconut milk from grated coconut . 

Chop the vegetables into medium size pieces n cook them in water along with cashew nuts , when half cooked add in slit green chillies ...n cook again ,when done add salt n coconut milk n bring it to a boil ... 

switch off n give the seasoning .

Andhra pepper rasam !

Andhra pepper rasam !
  • Thur dhal-1 tsp
  • Pepper corns-2 tsp
  • Coriander seeds- 1 tsp
  • Methi /fenugreek seeds -a pinch
  • Cumin seeds- 3/4 th tsp 
  • Tomatoes-1 large 
  • Turmeric powder-a pinch 
  • Tamarind juice-1 tsp
  • Jaggery - small piece 
  • Curry leaves-1 sprig 
  • water-3 cups
  • salt to taste 
  • oil/ghee -1 tsp
  • Mustard seeds-1/2 tsp
  • Hing/Asafoetida -a pinch
  • Dry Red chilly -2 
  • curry leaves-1 sprig 
Coriander leaves .

Soak thur dhal for 20 mts n cook it . 

Roast pepper corns , coriander seeds, methi seeds, cumin seeds cool n powder it . 

Dilute the cooked thur dhal with water and add tomatoes, turmeric powder , roasted ground powder  tamarind juice, curry leaves, salt n boil well .  then do the seasoning n then garnish .

Rice Idlies !

Rice Idlies ! 
  • Urid dhal-1cup
  • Idly rice rawa- 2 cups 
  • Salt to taste 

Soak urid dhal for just 3 hours n then grind it to a fine paste in wet grinder .. remove the ground batter ,add the idly rawa n  mix with hands just for a minute n ferment overnight .

Next day morning add salt to the batter n mix 

Grease an idly mould ... pour in the batter n steam for 10 to 20 mts till done . 

Serve hot with chutney /sambar .

Note : wash the urid n use the soaked water for grinding . 

Khotto ...( Idli batter steamed in weaved jackfruit leaves basket ).

Khotto ...( Idli batter steamed in weaved jackfruit leaves basket) 

  • Jack fruit leaves weaved baskets- 10 to 12 
  • Urid dhal-1cup
  • Idly rice rawa- 2 cups 
  • Salt to taste 

Soak urid dhal for 4 hours n then grind it to a fine paste .. remove the ground batter ,add the idly rawa , salt n ferment overnight .

In the morning add the fermented  batter into the weaved jackfruit baskets till 3/4 th .   Steam it for 10 to 15 minutes or till done 

Serve hot with chutney /sambar .

semebadane /chow chow Gojju

semebadane /chow chow Gojju 

  • Semebadane/Chow Chow - 1 
  • Oil- 2 tsp
  • Hing /Asafoetida -2 pinch 
  • Green chilles -2 or according to the taste
  • Methi /Fenugreek seeds-1/4 th tsp 
  • Urid dhal -1 tsp 
  • Grated coconut-1/2 cup 
  • Tamarind-Tamarind seed size 
  • Salt to taste 
  • Oil-1tsp
  • Mustard seeds-1tsp
  • Cumin seeds-1/4 th tsp 

chop semebadane to small pieces n either u can pressure cook it for 1 whistle or slightly stir fry in oil till soft .... once soft , cool it ... in a pan add a tsp of oil, hing, green chillies , urid dhal n methi seeds. Grind all d above with grated coconut ,salt  n tamarind ..n then give the seasoning .

Besan Ladoo

Besan Ladoo 
  • Gram flour/Besan- 4 cups 
  • Ghee-11/2 cups
  • Cashewnuts-12 to 15 
  • Almonds-12 to 15 
  • Cardamom powder-1 tsp 
  • Powdered sugar-2 cups 
Sieve besan , coarsely grind cashewnuts n almonds . 

Melt ghee in a deep bottomed kadai ,add besan n fry over low flame till the raw smell goes n it gives a nice aroma  (15 to 20 mts ). add cardamom powder , cashew almond coarse powders. Stir well , switch off the flame ..let it cool n then add the powdered sugar ..mix well n form into ladoos .

Beetroot Paratha

Beetroot Paratha 
  • Wheat flour ---- 2 cups
  • Beetroot ---- cooked and grated--- 1 cup
  • Ajwain --- 1/4 tsp
  • Coriander leaves-2 tsp
  • Red chilli powder --- 1 tsp
  • Coriander Powder - 1 tsp
  • Cumin Powder - 1 tsp
  • Garam Masala - - 1/4 tsp
  • Salt to taste
  • Butter / Oil 

 In a bowl add the wheat flour, salt, boiled n grated beet root , chopped coriander leaves, all the powders, Ajwain n salt .. mix well to form a soft dough .. apply little oil to the dough ,cover with a moist cloth n set it aside for 1/2 an hour .

Roll out round paratha's out of the dough , dusting some flour . 
Heat a tawa n roast the paratha on both sides .. apply butter /oil while roasting . 

Serve hot with Raitha !

Tomato pickle ..

Tomato pickle ..
  • Ripe tomatoes-6
  • Red chilli powder-2 tbsp 
  • Turmeric powder-1/4 th tsp 
  • Methi /Fenugreek powder-1tsp( Dry roast n powder methi seeds )
  • Jaggery -a small piece
  • Oil -4 tbsp 
  • Salt to taste
For seasoning
  • Oil-1 tbsp
  • Mustard seeds-1tsp
  • Hing/Asafoetida-2 pinch
  •  Curry leaves-3 sprigs
  •   Garlic cloves- slightly crushed -10

wash, dry and slice the tomatoes n keep aside.

Add oil in a heavy bottomed vessel, add the sliced tomatoes and cook  till the oil separates and the tomatoes turn mushy.then add jaggery ,chilly powder,turmeric powder n methi powder . Combine well. 

In a pan add oil , mustard seeds n when it crackles add hing, curry leaves n crushed garlic cloves n saute for few minutes n add this seasoning to the above mix ... mix well .. Cool and store in an airtight bottle. Refrigerate it.
 Note : More oil can preserve the pickle for longer time .

Monday, October 28, 2013

Banana Flower Ambados !

Banana Flower Ambados ! 
  • Chopped Banana Flower -2 cup  
  • Raw Rice-1 Cup
  • Thur Dhal-1/2 Cup 
  • Dry red chillies -6 to 8 or according to the taste   (dont roast them ) 
  • Tamarind -Tamarind seed size 
  • Salt to taste

Chop banana flower n soak it in enough water for about 1/2 an hour , squeeze it completely.

Soak Raw rice n dhal for 2 hours !

Grind red chillies n tamarind to a fine paste n then add d soaked rice n dhal n grind to a coarse paste with very little water . Remove it  ,add salt .. the batter has to b thick .. add in the chopped banana flower n mix ..

Heat  oil , now take handful of batter n shape it to round balls .. n drop it in hot oil one by one .. around 5 to 6 balls at a time n deep fry in oil till golden brown !

Churmundo/Churma Laddu

Churmundo/Churma Laddu
  • wheat flour – 2 cups 
  • Sugar – 2 cups
  •  whole Cardamom -3
  • Ghee –1/2 or 3/4 th cup 
  •  raisins – 1 fist (fried in ghee)


Powder the sugar along with the cardamom.

In a thick bottomed kadai,melt ghee ..add the wheat flour n roast stirring continuously on low flame till it gives a good aroma n raw smell goes .

Switch off the flame and add the powdered sugar and fried raisins .

Now bind the mixture into ladoos when the mix is till warm .

Methi Leaves Salad !

Methi Leaves Salad !
 Chopped Methi leaves - 1 cup 
Onions - 1 medium 
Red chilly powder- 1 tsp
Roasted cumin powder-1/4 th tsp
Olive oil-1tsp 
Salt to taste .

In a bowl add chopped methi leaves, chopped onions, red chilly powder, cumin powder, salt n olive oil .. mix well  .

Goes well with Rotis !

Mosaru Bajji

Mosaru Bajji 
Chow Chow- 1 
Mustard seeds-1/4 th tsp
Cumin seeds-1/4 th tsp 
Fried gram/hurikadale-1 tsp
Asafoetida/hing-2 pinch 
Green chillies-2 or according to the taste 
Grated coconut -1 tbsp 
Curds-1 cup 
Salt to taste.

Mustard - 1/2 tsp
Curry leaves-1 sprig

Coriander leaves .

Peel n chop chow chow to tinny pieces ..pressure cook for 1 whistle with little water n dont discard the water .cool it .

Grind Grated coconut, green chillies, mustard seeds, cumin seeds, fried gram , hing  to a fine paste , add salt . 

Add the ground paste to the cooked chow chow , then add curds n mix well .

Give the seasoning n then d garnishing . 

Note: Add curds when the cooked veggie is completely cooled .

Can use Ash gourd, pumpkin,  Amaranth leaves  , ridge gourd, cucumber  etc 
when using cucumber ..dont boil it ...

Kadgi Podi /Raw Jackfruit fries with ground masala .

Kadgi Podi /Raw Jack fruit fries with ground masala .
  • Raw Jack fruit slices- 6 to 8
  • Raw Rice- 1 cup 
  • Dry red chillies- 6 to 8
  • Asafoetida /hing-2 pinch 
  • salt to taste 
  • Oil for deep frying 
Pressure cook the raw jack fruit slices for 1 whistle n keep aside

Soak Raw rice in water for about 2 hours .

Grind the soaked rice along with red chillies , hing n salt to a thick batter ( sprinkle little water while grinding ) 
Apply the ground batter to the cooked jack fruit slices n keep aside for 1/2 an hour .

Heat oil in a kadai and deep fry the marinated jack fruit slices till crisp .

Avrekalu /Hyacinth Beans Uttapam

Avrekalu /Hyacinth Beans Uttapam 
  • Raw Rice /Dosa Rice-1 cup
  • Urid Dhal-1/2 cup
  • salt to taste 
Mix in a bowl
  • Avrekalu /Hyacinth Beans-1 cup ( Pressure cooked ) 
  • Finely chopped onion -1
  • chopped green chillies-2 
  • chopped coriander leaves-1 fist 

Soak rice n urid dhal for 4 hours n then grind to a fine paste,add salt  n ferment the batter over night  .

In a bowl add cooked Avrekalu, chopped onions,green chillies,coriander leaves and keep it aside.

Heat a tawa , smear with oil n Pour a ladle full of dosa batter n dont spread too much  Sprinkle the mixture  on the dosa evenly, n roast on both the sides ..   

Serve hot with chutney !

Nuchinunde (Steamed dal dumplings)

Nuchinunde ! (Steamed dal dumplings) 
  • Thoor dhal-1 cup
  • Chana dhal-1/2 th cup 
  • Grated coconut-1/2 cup 
  • Hing /Asafoetida-2 pinch
  • Ginger- 1/2 inch piece
  • Green chillies- 4 or according to the taste 
  • Dry red chillies-2 
  • Coriander leaves- 1/2 fist 
  • Salt to taste  

Soak both the dhals for 2 or 3 hours. Drain it and grind along with grated coconut, hing, ginger, green chillies, dry red chillies, coriander leaves  to a coarse paste without adding water . Remove the batter n add salt. 

Make dumplings of the desired shape and steam  them for 10 mins or till done .
Serve hot with Mosaru Bajji n ghee .

Sunday, October 27, 2013

Peas Paratha

Peas Paratha
For the dough
  • Wheat Flour - 2 cups
  • water as needed
  • Salt to taste
  • Oil - 2tsp
For Filling 
  • Green peas – 2 cups 
  • Garlic flakes-5
  • Ginger-1 inch piece
  • Onion – 2 small, chopped finely
  • Cumin powder-1tsp 
  • Green chillies- 4 to5 
  • Hing/Asafoetida-1 pinch 
  • Oil – 4 teaspoons
  • Salt – to taste 
Method for the dough
In a deep bottomed bowl add the wheat flour , salt n water n form into soft dough n apply oil  ... keep covered under moist cloth for 20 mts .

Method  for filling
Pressure cook the green peas adding salt ..keep aside . Cool and grind it coarsely with ginger , garlic n green chillies.
In a kadai add oil,hing ,add onions n fry till pink , add in the ground paste n fry till the raw smell goes .Add in cumin powder, salt .. mix well n dry it . cool

To make paratha 
Take small portion of the dough and flatten into a disc, place a tablespoon of the filling in the centre of d disc and pinch the sides together around the filing and roll out as chapathis .Roast on both sides on hot tawa ,smeared with ghee ! 

Serve hot with any masala gravy or raitha !

Phanna /Seasoned Pathrado

Phanna /Seasoned Pathrado  
  • Raw Rice- 1 Cup
  • Thur dhal-1 fist 
  • Grated Coconut -2 glass 
  • Hing/Asafoetida-small piece 
  • Tamarind -Marble size 
  • Roasted dry red chilly -8 to 10 or according to the taste 
  • Salt a required 
  • Pathrade paan /colocasia leaves -10 to 12 tender ones .. 
  • Water a little   to cook . 


  • Oil ..1 tblsp 
  • Mustard seeds ..1 tsp heaped 
  • Urid Dhal ..1 tsp heaped .      
Soak rice n thur dhal for 2 hours . 

Grind grated coconut, roasted dry chillies,hing n tamarind to a fine paste ... then add soaked rice n thur dhal n grind to a medium paste ( neither coarse nor fine ) without adding water . Can sprinkle water if required . take the batter and add salt .

Remove fibre from the leaves n wash thoroughly .

Place a huge leaf on the wooden board with back surface up and stalk end towards you . smear ground masala all over ,place smaller leaf over it and repeat the procedure for 4 to 5 leaves ,and fold and roll them ,smear the fold with paste ,d shape of a cylinder .

Cut each uncooked pathrade roll clockwise into 3 pieces. 

 In a thick bottomed kadai add sufficient oil n then mustard seeds. once it crackles ..add urid dhal n roast till brown , then place the uncooked cut pathrade ..side by side..pour little water and cook it covered n flip on other side ,,n check in between so that it does not stick at the bottom ... 

Snake Gourd seeds Chutney .

Snake Gourd seeds Chutney .

Snake Gourd Seeds- 1 cup 
Green chillies -2 or according to the taste .
Roasted dry red chillies-2 
Grated coconut- 1/2 cup 
Tamarind -Tamarind seed size 
Cumin seeds-1/2 tsp 
Salt to taste
oil - 2tsp

Oil-1 tsp 
Mustard seeds-1/2 tsp 

Fry the snake gourd seeds , cumin seeds n green chillies .. n then add grated coconut n fry for sometime ... cool n grind it along with roasted red chillies n tamarind to a fine paste adding little water ..add salt . n then give the seasoning . 

Rice Sevai -version 1

Rice Sevai -version 1
  • Rice-4 cups
  • Grated fresh coconut-2 cups
  • Coconut oil -for greasing
  • Salt to taste .

Soak the rice in water for around 3-4 hrs.

Grind it to a smooth paste with grated coconut and salt, adding required amount of water. 

In a kadai add the ground batter n heat it ... stirring continuously till all the water evaporates n the dough becomes dry .

Make balls of the dough and steam it for 15 to 20 minutes. 

Grease the shevai mould with coconut oil n place the steamed balls when still warm n press it ,then collect the emerging sevai on a greased plate held underneath. .. repeat for all the remaining steamed balls .  

Spread a clean wet cloth ,n place the shevai's on it ...

 Note : Sevai can be eaten with pickle , spicy gravies or sweet churn ... 
Coconut oil on it adds on more taste .

Peas Capsicum Lemon Rice

Peas Capsicum Lemon Rice 
  • Cooked Rice- 2 cups 
  • Fresh Green Peas-1/2 cup 
  • Capsicum -1 
  • Oil - 1 tblsp
  • Onions-2 medium 
  • Mustard seeds-1/2 tsp 
  • Cumin Seeds -1/2 tsp 
  • Chana dhal-2 tsp
  • Urid dhal -1 tsp 
  • Ginger garlic paste-1 tsp
  • Curry leaves-2 sprigs
  • Green chillies - 3 or according to the taste
  • Turmeric powder-1/4 th tsp
  • Coriander leaves chopped -1 tblsp 
  • Lime juice- 2 tsp 
  • Salt to taste 
Soak chana dhal for 20 mts .

In a deep bottomed kadai add oil, mustard seeds , once it crackles add cumin seeds, green chillies,  curry leaves soaked chana dhal n urid dhal n saute for some time ... add chopped onions n fry till transparent  , add ginger garlic paste n fry for a minute then add turmeric powder .Add the fresh green peas n chopped capsicum , cover n cook till soft .... add the cooked rice,salt  n mix well . switch off and add the chopped coriander leaves n lime juice .. mix well n serve hot .

Note : can pressure cook green peas for 1 whistle, drain well n add to the above . 

Saturday, October 26, 2013

Noodle Sandwich

Noodle Sandwich 
  • Maggie Noodles -1 packet
  •   Brown bread-4 slice 
  • Tomato ketchup-2 tsp
  • Butter- 2tsp 
Heat water in a kadai ..add the maggie masala n tomato ketchup ,mix well n then d noodles .. stir .. remove 4m flame when it cooks well .
Take one bread slice n spread noodles n cover with another bread slice . spread butter on both side of the sandwich n roast on tawa till crisp. 
Serve hot with tomato ketchup. 

Avrekalu upittu

Avrekalu Upittu 
  • Semolina -1/2  cup
  • Rice rawa-1/2 cup
  • Avarekalu/Surti papdi lilva/field beans - 1 cup (boiled and cooked in salted water)
  • Boiled Water - 2.5 cups
  • Salt to taste
  •   Oil  -1 tbsp
  •  Mustard seeds-1 tsp 
  •  Cumin seeds- 1 tsp 
  •  Peppercorns-1 tsp
  • Green chilies -2 or 3 according to the taste
  • curry leaves-2 sprigs
  • Ginger-1/2 inch 
  • Chopped coriander leaves -2 tsp
  • Grated coconut -1 tbsp 
  • Lemon juice-1 tsp
  • Ghee-1 tsp 
Pressure cook avarekalu in salted water and keep aside.

Roast the Semolina and rice rawa separately  till it gives an aroma ..  and keep aside.

Coarsely crush the Cumin seeds  and the  pepper corns.

In a kadai add oil, mustard seeds n once it crackles add  coarsely crushed peppercorns n cumin seeds , then add green chillies, curry leaves n chopped ginger .. add the roasted semolina ,rice rawa,boiled avreaklu  along with hot water n salt .. mix well n then cover it n cook on low flame, till all the water is absorbed. 

switch off and add coriander leaves , grated coconut n lemon juice . serve with dollop of ghee

North Indian style Moong Dhal !

North Indian style Moong Dhal !
  • Yellow moong dhal- 2 fist
  • Tomatoes-2
  • Green chillies-3 or according to the taste 
  • Ginger-1/2 inch piece 
  • Turmeric powder-1/4 th tsp 
  • Salt to taste.
oil-1 tsp 
cumin seeds-1/2 tsp
curry leaves-1 sprig

coriander leaves .

Soak Dhal for 1/2 an hour n pressure cook it with turmeric leaves, ginger n green chillies ... n then give the seasoning ... Garnish with coriander leaves .

Friday, October 25, 2013

Beans Matawadi Palya

Beans Matawadi Palya
  • Beans- 1/2  kg 
  • Chana dhal-1 cup 
  • Grated coconut-1/2 cup  
  • Green chillies- 5 to 6 or according to the taste
  •  Coriander leaves- 1/2 fist 
  • Hing /Asafoetida- 2 pinch 
  • Oil-3 tsp
  • Mustard seeds-1 tsp
  • Curry leaves-2 sprigs 
  • Salt to taste 
Soak chana dhal for 2 to 3 hours. 

Wash n chop beans to small pieces. 

Grind the soaked chana dhal, green chillies, hing, coriander leaves, grated coconut to a coarse paste without adding water . 

In a kadai add oil, mustard seeds , once it crackles add curry leaves n then the chopped beans n cook it .

Add the ground paste n cook again till the beans is cooked well .

Note: The ground paste has to be coarse n let there be few whole grains of dhal as it gives the best flavour to the recipe

Thursday, October 24, 2013

Pumpkin Tawa Rawa Fries !

Pumpkin Tawa Rawa Fries !
  • Pumpkin -1/4 th kg 
  • Red chilly powder-2 tsp 
  • Turmeric powder-1/4 th tsp
  • Rice flour - 3 tsp  tsp 
  • Hing /Asafoetida- 2 pinch 
  • Semolina /Rawa - 1/4 th cup  
  • Salt to taste 
Wash n peel the tough skin of Pumpkin n slice them thin . 

In a bowl add the sliced pumpkin pieces, red chilly powder, turmeric powder, rice flour , hing n salt .. mix well . 

Run the marinated pumpkin pieces over rawa . 

Heat a tawa , smear little oil n shallow fry on both sides till crisp.

Ash Gourd Dhal

Ash Gourd Dhal 
  • Ash gourd- 1/4 th kg 
  • Thur dhal - 3/4 th cup 
  • Turmeric powder- 1/2 tsp 
  • salt to taste
  • Oil - 2 tsp 
  • Mustard seeds-1/2 tsp
  • Crushed Green chillies- 2 or according to the taste 
  • Crushed Garlic flakes - 3 
  • Chilly powder- 1 tsp 
  • Cumin seeds -1/2 tsp
  • Curry leaves- 1 sprig 
Wash , peel n chop ash gourd .

Soak Thur dhal for 20 mts .

Pressure cook thur dhal , ash gourd n turmeric powder . 

Then give the seasoning .

Kozukatai ( Steamed rice balls with jaggery coconut filling )

Kozukatai ( Steamed rice balls with jaggery coconut filling ) 

For dough
Rice flour-1 cup

Coconut milk-3 tblsp 
water-1/2 cup 
salt to taste 

For filling
Grated Coconut  -3/4 cup 

 Jaggery -1/2 or 3/4 cup  depends on the sweetness
cardamom powder-1tsp
water -1/3 cup

Method for dough 
In a wide bottomed pan , add water and coconut milk n boil it ..add salt n rice flour , mix well ... till it forms a stiff dough . switch off and knead it well with hands . 
Method for filling
In a deep bottomed kadai add water and jaggery n boil it till the jaggery melts .Add the grated coconut n mix well till all the ingredients dries up . switch off and add cardamom powder.

Method for steaming .
Make small balls out of the dough and flatten it in your palm.Fold the sides inwards to form a cup ,add a spoon full of stuffing into it and close it n give it a round ball shape. do this for rest of the dough too.

 Steam the stuffed balls for 10-12 minutes till it turns to an off white color or till cooked.