Pongal (Pongali)

For Powder :

Ingredients :

Toor dal - 1cup

Chana dal - 1/2 cup

Dhaniya - 4 tbl spoons

Red Chillies - 15

Pepper - 3 tbl spoons

Lavang - 10

Elachi - 5

Cinnamon stick - 2

Procedure :

1.Fry them separately in pan without oil.Make them cool and grind it as powder.

For Pongal :

Ingredients :

Rice -1 cup

Toor dal - 1/4 cup

Water - 2 1/2 Glasses

Pongal Powder - 1 to 1 1/2 tbl spoon

Salt - to taste

Tarmarind Paste - lemon size (soak in water)

Mustard Seeds - 1/4 tbl spoon

Red chillies - 4

Curry Leaves - 5

Procedure :

1.Take cooker add rice, toor dal and wash it.Now add water in that and pressure cook 3 whistles.

2.Now keep that cooked rice on stove in low flame and add tarmarind paste with water,salt and pongal powder and mix it.

3.Take pan add oil and heat it.Then add mustard seeds,red chillies,curry leaves and fry it.Add this fried mustard seeds to cooked rice.


4.Serve Pongal with fried vadiyam.

Cauliflower Pickle

Ingredients :

1.Cauliflower - 4 cups

2.Red Chilli Powder - 1 cup

3.Mustard Seeds powder - 1 cup
(Grind mustard seeds)

4.Salt - to taste ( little less then 1 cup )

5.Lemon Juice - 1 cup

6.Garlic (full) - 2

7.Oil - 1 Cup

Procedure :

1.Separate cauliflower into small flowers then wash it and make it dry without water.It must be dry while preparing pickle.

2.Take glass bowl then add cauliflower,red chilli powder,mustard seeds powder,salt,lemon juice,garlic cloves(remove garlic layers),oil and mix it.
We have to keep 2 days and we can use from 3rd day.

Note:If we keep outside we can use this pickle for one week otherwise we have to keep this pickle in fridge and we can use it.

Bottle Gourd Gravy (Sorakaya Pulusu) (Anapakaya Pulusu)

Ingredients :

Bottle Gourd - 1(take upper layer and cut into pieces as you wish)

Onions - 2

Green Chillies - 6

Red Chilli Powder - 1 1/2 tbl spoon

Turmeric Powder - Pinch

Salt - To taste

Oil - 4 tbl spoon

Tarmarind - lemon size(soak in water)

Lavang - 2

Jeera - 1/2 tbl spoon

Ginger Garlic Paste - 1 tbl spoon

Procedure :

1.Grind jeera and lavang.Now add in that chopped onions and grind it.

2.Take pan add oil and heat it.Now add in that grinded onion paste,green chillies and fry it for sometime.Then add ginger garlic paste and fry it.

3.Now add Bottlegourd pieces and fry it.Then add turmeric powder,red chilli powder,salt and mix it.

4.Then add soaked tarmarind water and boil until bottlegourd boiled.

5.Garnish with coriander leaves.

6.Serve bottle gourd gravy(sorakaya pulusu) with hot rice.

Coriander Chutney(Kothimeera Pachadi)

Ingredients :

Coriander Leaves - 1 bunch(chopped)

Tomatos - 3 large(chopped)

Green chillies - 6

Daniya - 1/2 tbl spoon

Jeera - 1/2 tbl spoon

Red Chillis - 2

Salt - to taste

Procedure :

1.Take Pan add oil and heat it. Now add daniya,jeera,green chillis,red chillis and fry it.Now add coriander leaves and add tomato,salt then fry it for sometime.

2.Graind it fried coriander leaves.

3.Serve Coriander chutney with idly or dosa.

Fish Fry(Chepala Vepudu)

Ingredients :

Fish Pieces - 6

Onions Large - 4

Green Chillies - 6

Red Chilli Powder - 1 to 1 1/2 tbl spoon

Salt - to taste

Turmeric Powder - pinch

Garlic Cloves - 3

Jeera - 1/4 tbl spoon

Oil - 5 to 6 tbl spoons

Procedure :

1.Wash fish pieces and keep it side.


2.Now grind garlic,jeera,chopped onions. In that add red chilli powder,tumericpowder,salt and mix it.



3.Then marinate fish pieces in that grinded onion paste.


4.Now marinate that for 30mins.


5.Take pan add oil and heat it.In that add fish pieces and fry it.


6.It have to change into little brown colour.


7.Then add remaining onion paste and fry it until it fish pieces is cooked.

Lady Finger Gravy (Bendakaaya Pulusu)

Ingredients :

1.Lady fingers - 15(cut lady fingers like this)

2.Onions - 4 (small)

3.Green chillies - 4

4.Tomatos - 2 (small)

5.Tarmarind - 1/2 lemon size

6.Red Chilli Powder - 1/2 to 1 tbl spoon

7.Turmeric Powder - pinch

8.Salt - to taste

9.Sugar - 1/4 tbl spoon

10.Oil - 3 tbl spoons

Procedure :


1.Take Pan and add lady finger pieces,turmeric powder - pinch and salt - 1/4 tbl spoon and fry for sometime.


2.Until that sticky goes (it means it will stick for pan.check the picture).

3.Remove fried lady fingers from pan and wash that pan.

4.Now take pan add oil and heat it.Now add onion pieces,green chillies and fry it.

5.Add fried lady fingers,red chilli powder,salt and fry it.Now add tomato pieces and fry it.

7.Add tamarind waterand little water also.Now boil for sometime.Until lady finger boils.

Beet Root Fry

Ingredients :

1.Beetroot - 2 (chopped or grated)

2.Onion - 1 (chopped)

3.Red Chillies - 2

4.Mustard Seeds - 1/4 tbl spoon

5.Curry Leaves - 5

6.Chana Dal - 1/4 tbl spoon

7.Urad dal - 1/4 tbl spoon

8.Salt - to taste

9.Oil - 2 tbl spoons

10.Water - little

11.Coconut - 5 tbl spoons(grated)

Procedure :

1.Take Pan add oil and heat it.Now add mustard seeds,red chillies,curry leaves,chana dal,urad dal,chopped onion and fry it.

2.Now add beet root grated (chopped or grated).Then add salt and fry it.

3.Add little water and fry it until that water done.

4.Now add grated coconut and fry it.

5.Serve it with hot rice.

Rasam

Ingredients :

1.Toor dal - 1/2 tea cup

2.Tomatos (chopped) - 4

3.Tarmarind - Lemon size

4.Garlic cloves - 4(Paste)

5.Salt - to taste

6.Rasam Powder - 3 tbl spoons(Rasam Powder)

7.Coriander Leaves - to garnish

8.Ghee - 1 1/2 tbl spoon
Procedure :

1.Pressue cook toor dal,tomato pieces,tarmarind and add 1 1/2 tea cup water with 3 whistles.

2.Now take that from cooker and grind that.

3.Take pan add garlic paste,grinded dal paste,rasam powder,coriander leaves,salt,ghee mix it.

4.Now keep it on stove and boil for 10mins and serve it with rice.

Rasam Powder

Ingredients :

Toor Dal - 1 tea cup

Jeera - 1 tea cup

Dhaniya - 1/2 tea cup

Pepper - 1/2 tea cup

Red chillies - 8

Procedure :

1.Fry all separately in pan without oil and grind it.

Gongura Pachadi

Ingredients :

Gongura bunches - 1 lb(1/2 kg)

Tarmarind - 1/4 to 1/2 size of lemon

Green chillies - 6 to 8

Red chilli - 1

Curry leaves - 4

Garlic cloves - 15(small)

Jeera - 1/4 tbl spoon

Mustard seeds - 1/4 tbl spoons

Chana dal - 1/2 tbl spoon

Oil - 5 tbl spoons

Salt - to taste

Onion - 1 (chopped)

Procedure :

1.Separate gongura leaves from the stems. Wash gongura leaves and keep in cooker and then add green chillies,garlic cloves - 5,Jeera,tarmarind and add little water in that(1/2 tea cup).Pressue cook for 2 whistles.

2.Now take that from cooker drain the water add little salt and graind that cooked gongura leaves.

3.Take pan add oil and heat it.Now add mustard seeds,chana dal,red chilli,garlic cloves- 10,curry leaves for 2mins.

4.Now add grainded gongura and fry for 15 to 20mins.

5.Add chopped onions in that and have with hot rice. Add little oil in rice and have it.

Yummy Blog Award

This award was given to me by Uma.Thank you so much Uma.....

Coconut Sweet

Ingredients :

Grated Coconut - 2 cups(250 gms)

Sweetened Condensed Milk - 150 gms

Badam - 8

Procedure :

1.Take pan and add condensed milk in that just heat it or take one bowl add condensed milk in that and heat it.

2.Now add grated coconut and mix it.When it is warm make them balls and keep each badam for each ball.

3.Take each ball and keep in both hands and press that ball slowly.

4.Now Coconut Sweet ready.

Duration Time : 10mins.

Quantity : 8

This goes to Suganya who is hosting a wonderful event “AFAM – Coconut”

Rasam

Ingredients :

1.Tomato - 1

2.Garlic cloves - 3(Paste)

3.Rasam Powder (MTR) - 1 1/2 tbl spoon

4.Red chilli - 1

5.Curry Leaves - 4

6.Tarmarind Paste - 2 to 2 1/2 tbl spoon

7.Salt - to taste

8.Oil - 1 tbl spoon

9.Mustard Seeds - pinch

10.Asafoetida - pinch

11.Coriander leaves - to garnish

Procedure :

1.Take bowl add tarmarind paste,water,salt and mix it.

2.Now take pan add oil and heat it. Add mustard seeds,asafoetida,curry leaves,red chilli,garlic paste,tomato pieces,rasam powder fry it.

3.Add in that already mixed tarmarind water and boil for 5mins.

4.Garnish with coriander leaves.

Janthikalu/Murukulu

Ingredients :

1.Rice Flour - 1 cup

2.Butter - 1 1/2 tbl spoon

3.Vaamu (Ajman Seeds) - 1/4 tbl spoon

4.Salt - To taste

5.Water - little

6.Oil - For Deep Frying


Procedure :

1.Take bowl add rice flour,vaamu,butter,salt and little water. Add just enough water to make a soft dough.

2.Take muruku maker and fill it with dough.

3.Now heat oil in pan.Put the dough in muruku maker and press into hot oil.

4.Fry till janthikalu turn golden brown. Fry them on both sides.

Coconut Chutney

Ingredients :

Coconut (grated ) - 250 gms ( 2 tea cups)

Red chilies - 3

Mustard Seeds - pinch

Salt - to taste

Tarmarind Paste - 1/4 tbl spoon

Curry Leaves - 4

Water - Little

Oil - 1 tbl spoon

Procedure :

1.In grinder add 3 red chillies,grated coconut,salt,tarmarind paste and water.Now grind it.

2.Take Pan add oil and heat it.Now add mustard seeds,1 red chilli,curry leaves and then add in that grinded coconut.

3.Now serve with hot rice.

Cauliflower Manchuria (Monthly Mingle 21 - Appetizers & Hors'Doeuvres)

Ingredients :

Cauliflower - 1 ( cut into flowers )

Onions - 2 onions ( chopped finely )

Ginger garlic paste - 2 tbl spoons

Red Chilli Powder - 2 tbl spoons

Turmeric Powder - 1/2 tbl spoon

Salt - to taste

Green Chilli Paste - 3 tbl spoons

Corainder Leaves - 1/2 bunch ( chopped finely )

Red Food Colour - a pinch

Soya Sauce - 2 tbl spoons

Corn Flour - 2 tbl spoons

( in that 1 1/2 tbl spoon corn flour, dissolved in water )

Wheat flour - 1 tbl spoon

Rice Flour - 1/2 cup

Baking Powder - 1/2 tbl spoon

Lemon juice - 2 tbl spoons

Oil - for deep frying

Procedure :

1. In a large bowl mix wheat flour, rice flour, 1/2 tbl spoon corn flour, baking powder, salt, 1 tbl spoon soya sauce, 1 tbl spoon ginger garlic paste, 1 tbl spoon red chilli powder, turmeric powder and 1tbl green chilli paste. Mix them well with water.

2. Now add caulifower flowers in that.

3. Heat oil in deep frying pan. Now fry cauliflower flowers in oil and take it ou and keep aside.

4. Take pan and add oil 3 tbl spoons and add oinions and fry it well. Now add 1 tbl spoon ginger garlic paste, 2 tbl spoons green chilli paste in this and fry it.

5. Now add 1 tbl spoon soya sauce and fry it. Put the flame in low and add corn flour water paste and red colour and mix it well.

6. The mixture will start to thicken. Keep on mixing them for 1min and add lemon juice and mix it and garnish with corainder leaves.

7. Now add cauliflower and mix it and remove from the flame and serve it hot.


This goes to Meeta and Mansi who is hosting a wonderful event of Monthly Mingle 21 - Appetizers & Hors'Doeuvres.

Chicken Fry

Ingredients :

Chicken - 1/2 kg (Boneless)

Ginger Garlic Paste - 2 tbl spoons

Salt - 1 tbl spoon

Vinegar - 2 tbl spoons

Onions - 3 (chopped)

Red Colour - Pinch

Oil - 3 tbl spoons

Coriander Leaves - to garnish

Procedure :

1.Take bowl add chicken, ginger garlic paste, salt, vinegar and red colour mix it and marinate for 30mins.

2.Take Pan add oil 3 tbl spoons and add chopped onion and fry it .

3.Now add marinated chicken in that and fry it until it chicken cooks.

4.Garnish with coriander leaves.

You Make My Day Award

This award was given to me by Uma.........A very sweet person with a wonderful blog......... You really really make my day!!

Arusuvai Friendship Chain ( Coconut Sweet and Punugulu )

I received the much eagerly awaited packets of Arusuvai Surprise Ingredient from dear Uma just the proceeding week she had made the announcement!


The packet I received was

1. It is coconut powder.

2. It is the mixture of rice flour + urad dal (dosa mixture).

I'm pretty comfortable with this ingredient and decided to come up with Coconut sweet and Punugulu.

Here goes the recipes.......

Coconut Sweet


Ingredients :

Grated Coconut - 2 cups(250 gms)

Sweetened Condensed Milk - 150 gms

Badam - 8

Procedure :

1.Take pan and add condensed milk in that just heat it or take one bowl add condensed milk in that and heat it.

2.Now add grated coconut and mix it.When it is warm make them balls and keep each badam for each ball.

3.Take each ball and keep in both hands and press that ball slowly.

4.Now Coconut Sweet ready.

Duration Time : 10mins.

Quantity : 8

Punugulu

Ingredients :

Flour - 2 cups ( Rice flour+Urad dal flour)

Salt - to taste

Onion - 1 (chopped)

Green chillies - 2 ( chopped)

Water - 1/2 to 1cup

Procedure :

1.Take bowl add flour,salt,onion pieces,chopped green chillies,water and mix it thick.

2.Heat oil in pan.Make round balls and fry in oil.Once it become little brown take it out.

Prawns Biryani (Royyala Biryani)

Ingredients :

Prawns - 50 gms

Tomatos - 2 (chopped)

Ginger garlic paste - 2 tbl spoon

Lavang - 4

Elachi - 2

Bay Leaves - 4

Onion - 1

Green Chillies - 10

Red Chilli Powder - 1 tbl spoon

Tumeric Powder - pinch

Salt - to taste

Curry Leaves - 15

Coriander leaves - 1 bunch (chopped)

Basmati Rice - 400gms

Coconut Milk - 4 cups (500gms)

Ghee - 2 tbl spoons

Oil - 5 to 7 tbl spoons

Procedure :

Prawns curry :

1.Take pan add oil 3 tbl spoons and heat it.Now add ginger garlic paste,prawns,curry leaves,red chilli powder,tumeric powder,salt,coriander leaves,tomato pieces and fry it for 5 mins.

For Biryani :

1.Take pan add ghee and remaining oil and heat it. Now add lavang,elachi,bay leaves,onion slices,green chillies slices and fry it.

2.Wash rice and add it in that pan.

3.Now add coconut milk,salt and cook for 10 mins.

4.Then add Prawns curry in that and keep that until rice cooks.

5.Garnish with coriander leaves.

Lemon Juice

Ingredients :

Lemon - 1

Sugar - 6 tbl sppons

(if we want we can add half sugar and half honey)

Salt - 1/2 tbl spoon

Elachi - 1

Procedure :

1. Cut lemon and take juice.Now add in that suagr,salt,water and mix it.

2.Now crush elachi and add it in lemon juice and mix it well.

3.Then filter that lemon juice and have it.

This goes to Fun ’n’ Sun being hosted by Easycrafts


Serves : 2 Persons

Tomato Pickle

Ingredients:

Tomatos - 5 (Large) (chopped)

Red Chilli Powder - 2 tbl spoons

Lavang - 2

Cinnamon - 3

Salt - to taste

Oil - 3 tbl spoons


Procedure :

1.Take pan add oil and heat it.In that add lavang,cinnamon fry it.

2.Now add chopped tomatos,red chilli powder and salt mix it
well.Fry them until oil separates.

3.Have it with rice or dosas or idlis.

(We have to keep this in fridge.Whenever we want we can use it.)