March 18, 2016

Sweet & Snack

Today I am blogging a tasty yummylicious sweet and snack recipe. Having a small snacks between meals is always healthy and is recommendable too.Nowadays there are many packaged sweets and snacks are available in super markets, but home-made snacks are always healthy,higenic and good in taste too. Kids always loves to have snacks at evening time after school. It is highly advisable to give them healthy nutritious snack instead of offering junk food to children which mainly causes obesity problem in children. Nowadays doctors too recommending to have some small snacks between meals. Today I am blogging a very simple to make and tastes delicious sweet "Gulab jamun" and the queen of andhra pindivantalu "Jantikalu" a traditional homemade snack made with flour. In andhra in any auspicious occasion or picnic or family gettogether is never complete without these crunchy treat and sweet.
Gulab Jamun & Jantikalu 
Ingredients for Gulab Jamun :
Gulab jamun powder (Insatant powder)                 : 200 gms
Oil                                                                             : for deep frying

For Sugar syrup :
Sugar                                                                   :    3 cups
Water                                                                   :    2 1/2 cups
Cardamom powder (yelakula podi)                       :     3-4

Gulab Jamun 

Method :
1. Take a wide bowl, mix well gulab jamun powder ( I used MTR gulabjamun powder)
    to remove lumps.
2. Then add water( as per instructions on the pack) and make a soft dough.Keep aside for
     few minutes.
3. Make small equal size balls without any cracks.
4. Heat oil in pan, fry these gulab jamun balls in oil on medium flame. Keep stirring gently
    continuous so that the inside of the gulab jamun will also get cooked well.
5. Remove it with slotted ladle when it becomes dark brown colour.
6. Let it cool for some time
7. Take a wide pan add sugar, water and cardamom powder.
8. Boil it till sugar dissolves in water and syrup becomes sticky. Keep it aside.
9. Put the fried gulab jamun balls in warm sugar syrup. Let it soak in sugar syrup for half an hour.
    so that the balls absorbs sugar syrup.
9. Serve hot or cold !! Make this desert today and enjoy !!!!

Ingredients to make Jantikalu :
Senagapindi / Besan / Chick pea flour                     :        2 cups
Biyyampindi / Rice flour                                          :        1 1/4 cup
Kaaram / Red chilli powder                                       :         1 table spoon
Salt                                                                            :          to taste
Vaamu / ajwain ( crushed or powdered)                    :        1/2 spoon
Oil                                                                              :         for deep frying
Jantikalu
Method :
1. Take a wide bowl, add besan(senagapindi), Rice flour(biyyampindi),salt, red chilli powder,
    ajwain(vaamu) and mix well.
2. Add water slowly little by little to make a soft dough. Just make it soft then it will be pressed
     easily through jantikalu press.
3. Heat a wide heavy bottomed vessel with sufficient oil for deep frying. Take Jantikalu press,
    fill half of the press with dough .
4. Once the oil is hot, reduce flame to medium, then press the jantikalu press using circular
     motion to make concentric layers of dough. Fry these jantikalu circles on medium flame
     till it turns golden colour, then turnover the other side and fry it till it gets golden colour
     and crispy.
5. Remove it with slotted ladle and spread on absorbant paper and allow to cool.
6. Repeat the same process with rest of the dough is done. Store it in air tight steel containers.



March 15, 2016

Cabbage Carrot Curry

Today I am blogging a delicious curry that goes well with hot steamed rice !!! When you find less time in kitchen, this healthy dish makes you feel comfortable. Cabbage Carrot Curry is a delicious curry made with grated cabbage, carrots and simple seasonings. This curry goes well with hot steamed rice, sambhar, ghee,appadam (papad) and vuru mirapakaylu(curd chillies). Let us learn how to make simple and easy cabbage carrot curry.

Ingredients :
Cabbage                                                                         :   250 gms (finely chopped)
Carrots                                                                            : 2 medium sized ( chopped fine)
Coconut                                                                          :  3 table spoons (freshly shredded)
Green Chillies                                                                 :   3
Curry leaves                                                                    :   few
Turmeric powder                                                            :    1/4 teaspoon
Bengal gram(Senagapappu)                                            :   1/2 teaspoon
Black gram ( minapapappu)                                            :    1/2 teaspoon
Mustard seeds(avalu)                                                       :    1/4 teaspoon
Cumin seeds (Jeelakarra)                                                 :    1/4 teaspoon
Oil                                                                                     :    2 table spoons
Coriander leaves                                                               :    1 table spoon (chopped fine)
Salt                                                                                    :     to taste



Method :

1.   Grate the carrots and cabbage.
2.   Heat a pan with oil, add bengal gram,black gram,mustard seeds, cumin seeds, curry leaves.
       Let it splutter for few seconds.
3.   Then add gratted carrot,cabbage,salt and turmeric powder,green chillies, stir well to coat. 
       Reduce the heat to medium and cook covered for 10- 15minutes, stirring occasionally 
       until cabbage, carrot is soft and everything is incorporated.
4.    Finally add freshly shredded coconut. cook for few seconds.
5.    Serve hot !!

March 13, 2016

Vegetable Fried Rice

Whenever we visit Indo -Chinese restaurants we usually order Veg Fried rice along with different indo chinese recipes and snacks. Vegetable Fried rice has always stayed permanent in our choice of menu for Indochinese restaurants. There are many variations in Veg Fried Rice making, today i am blogging a simple Fried rice with minimal ingredients. I just used rice, and vegetables like carrots,beans,chilli,garlic,ginger and spring onions. Here is a quick simple recipe for Indochinese veg fried rice...

Ingredients :

Cooked long grained rice (or) basmati rice                        :        1 cup
Mixed vegetables (carrot, beans,spring onions)                 :        1 cup finely chopped
Any refined oil                                                                    :         3 spoons
Salt                                                                                      :          to taste
Ginger                                                                                  :         1 inch piece
Garlic                                                                                   :         1 1/2 table spoon
Sugar                                                                                    :         1/4 tea spoon


Method :

1.  Wash the rice very will till water comes clear.Then soak the rice in water about 20-30 minutes.
2.  Drain the water from rice and keep aside. Then cook the rice with enough water and a drop of 
     oil. (I usually cook the rice in microwave oven for 20-24 minutes) Cool the rice thoroughly
     atleast 2 hours before making vegfried rice.
3.  Finely chop all the vegetables including ginger and garlic too.
4.  Heat a pan with oil, then add grated ginger, then garlic pieces. Saute them for 2 minutes on
     high flame.
5.  Then add white spring onions, saute them quickly on high flame for 1 minute. Then add finely 
     chopped carrots, beans, green chillies and stir fry the vegetables on high flame till the veggies
     become crunchy, not fully cooked.
6.  Then add  cooked cool rice, salt and a pinch of pepper powder. Stir fry all the ingredients for
     1- 2  minutes. Mix well and transfer it into either serving bowl or serving plate.
7.  Serve hot with any suitable gravy. (I made mixed vegetable masala curry and
      cucumber-tomato raitha).

March 10, 2016

Atukula Upma - Easy Breakfast recipe

Atukula Upma is an easiest and quick to prepare breakfast recipe for kids,busy woman,working ladies,bachelors with simple basic ingredients. Atukula upma is very easy to make within ten minutes  and healthy too.If you add some lemon juice to it gives more taste. If you want to have this Atukula Upma as snacks, then Mirchi Bajji is the best combination for this as stuff. Let us see the ingredients and method to make.

Ingredients :
Atukulu / Flattened Rice                               :                    1 cup
Bengal gram / Senaga pappu                         :                    1 table spoon
Black gram / Minapa pappu                           :                    1 table spoon
Pea nuts / Verusanaga pappu                         :                     1 1/2 table spoons
Mustard seeds / Aavalu                                  :                     1/4 spoon
Cumin seeds / Jeelakarra                                :                     1/4 spoon
Curry leaves                                                    :                     few
Coriander leaves                                             :                      for pop
Turmeric powder                                            :                       1/4 spoon
Salt                                                                  :                       to taste
Oil                                                                    :                       2 table spoons
Green Chillies                                                  :                       4 medium sized
Lemon Juice                                                     :                       to taste ( 1 table spoon)
Atukula Upma / Poha Upma
Method :
1. Take flattened rice/atukulu into a wide bowl, add water.
2.Wash flattened rice/atukulu thoroughly 2 times till it becomes soft and moist.
3.Heat a pan, add oil, then add bengal gram(senagapappu),black gram(minapapappu),
   peanuts(pallilu),mustard(aavalu),cumin(jeera), when it splutters, add green chillies, curry leaves.
4. Fry the seasoning for few seconds till green chillies fried. Then add turmeric powder and mix 
    well.
5. Now add, washed flattened rice(atukulu) then add required amount of salt and mix gently.
6. Cook them 2-3 seconds and remove it from flame.
7. Then squeeze few drops of lemon juice and mix well.
8. Transfer the mixture into a serving bowl, garnish it with finely chopped coriander leaves.
9. Serve hot and enjoy !!!

March 4, 2016

Bangaladumpa Vepudu - Potato Fry

Bangaladumpa Vepudu / Potato Fry an excellent side dish for variety rice like hot steamed rice, tomato rice, jeera pulao etc. Fried Potatoes are the most wanted side dish in Indian cuisine during parties,small gettogethers etc. Especially kids loves to eat fried Potatoes much. This Potato fry is an easy and tasty spicy side dish that goes well with any south indian dishes like mudda pappu,rice, rasam and ghee or with tomato rice or with jeera pulao. I try to make different variations by changing the tempering, but each version is unique !! There are many variations in this Bangaladumpa Vepudu/Potato fry, today I am blogging a very simple,easy,spicy, tasty and crispy Potato Fry with simple basic ingredients. I just used four ingredients in this Potato fry. Let us see how to make potato fry in andhra style.

Ingredients :
Potatoes                                      :         2 large washed, peeled, cubed
Salt                                              :         to taste
Red chilli Powder                       :            1 1/2 tea spoons
Oil                                               :        to deep fry
Curry leaves                                :             few
Potato Fry


Method :
1. First cut the Potatoes into equal size small cubes.
2. Rinse them thoroughly with water and keep them immersed in water until use.
3. Heat a pan with oil, add curry leaves. Let it splutter for few seconds then remove.
4. Now drain the water completely from potatoes.
5. Fry these potato cubes in oil on high flame fore 4-5 minutes.Now it starts changing the colour
    to golden colour.
6. Turn the flame to low add salt and mix well.Fry them few seconds.
7. Add red chilli powder and mix well. Continue frying till the potatoes turns slightly crisp with
    a golden brown shade.
8. Switch off the flame, transfer it to serving bowl
9. Serve it with Hot steamed rice,mudda pappu, avakai, rasam and ghee.( This is my family
    favourite combination).

Note : While frying  Potato cubes, do it in batches and do not over crowd the pan. Then you get
            Crispy Potato fry.

March 3, 2016

Gutti Kakarakaya Senagapindi Vepudu / Bittergourd Besan Fry - A healthy recipe for Diabetic People

Kakarakaya / Bittergourd is one of the vegetable which most of us don't like it.But once you taste this Kakarakaya Senagapindi Vepudu, it will become your favourite. But in Andhra cuisine Kakarakaya / Bittergourd is very much popular even though it has a bitter taste because of it's health benefits. Kakarakaya is a healthy vegetable for diabetic people,which helps in reducing blood sugar levels.It mainly works on spleen, liver,stomach,heat toxins and stagnation of food in digestive system.It kills worms in stomach too which is gud for children. Today I am posting a simple,healthy,spicy and tasty fry.This fry is suitable with hot steamed rice and ghee. I usually make this fry with fresh,tender,small sized kakarakayalu /bittergourds.


Ingredients :
Kakarakayalu /Bittergourds                                     :       6
Besan  flour/ Senagapindi (bengalgram flour)         :      1 cup
Red Chilli Powder                                                    :      1 1/2 table spoons
Salt                                                                            :     to taste
Jeelakarra / Jeera (cumin seeds)                                :  1/4 table spoon
Curry leaves                                                               :     few
Oil                                                                               :  for deep fry (5 table                                                                                       spoons)



Method :
1. Wash and clean the Kakarakayalu /Bittergourds. Remove the edges.
2. Then make a slit in the middle, not complete slit only half for the stuffing.
3. Then take a pan, add oil, shallow fry these bittergourds until 
    they change their colour on medium flame.
4. Once they are done remove from the oil and keep aside.Let it cool
    for few seconds.
5. Now prepare stuff for stuffing. Take a bowl, add
   besan flour/Sanagapindi, salt,red chilli powder and jeera. Mix well 
   then spray few drops of water into this powder and make it wet,so 
   that when we stuff the powder,it will not fall back.
6. Stuff this semi wet powder into shallow fried bittergourds and 
    keep aside.
7. Take a pan add oil, once the oil is heated, arrange all
     stuffed bittergourds neatly ,then fry on
 low flame till crisp.You can 
     add the remaining besan mixture which is leftover after stuffing.
    Once the bittergourds turns crisp, switch off the flame,garnish 
    with slightly fried curry leaves.
8. Kakarakaya Sengapindi vepudu is ready, arrange them in
    serving bowl.
9. Serve it with hot steamed rice or Sambhar rice with dash of ghee.

March 1, 2016

Masala Gutti Vankaya Kura in Andhra Style - Spicy and Delicious Eggplants Curry

Gutti Vankaya Kura is a Andhra traditional Special Curry usually made during weddings.In almost every vegetarian marriage functions this Gutti Vankaya kura is a special dish in Andhra Pradesh. You can't imagine a marriage function without this curry in Andhra's Weddings!!This stuffed brinjal curry can be made with a variety of stuffings. Today I am posting my family favorite gutti vankaya kura with simple ingredients. To make this Gutti Vankaya kura all you need is fresh, young and tender purple small brinjals or purple round brinjals. I usually make this masala gutti vankaya kura with fresh and tender small purple ones. This dish tastes super good with hot steamed rice, pappupulusu and ghee. 

Gutti Vankaya Kura is not only for taste, it also helps in supporting health too.The fibre,potassium,vitamin B-6,Vitamin C in Brinjals helps in reducing the chance of heart strokes and cardiovascular diseases.The good amount of Vitamin C in brinjal works like an effective anti-viral and anti-bacterial source.Researches shown that Polyphenols in Brinjals function as antioxidant to prevent Cancer. Now we learn to make healthy and tasty Andhra style "Masala Gutti Vankaya Kura".

Ingredients :
Fresh,tender purple Brinjals/ Vankayalu                      :                10
Oil                                                                                  :           2 table spoons
Salt                                                                                 :           to taste
Coriander leaves                                                             :           2spoons

For stuffing :

Chana dal / Senagapappu                                               :            2 spoons
Urad dal  / minapappu                                                    :            1 spoon
Dry Red chilli /Yendu mirapakayalu                              :               10      
Cumin seeds                                                                    :          1/4 spoon



Method :
1. Wash and dry Brinjals. Then slit the brinjals in the centre and put 
    them in salt water.
2. Now prepare the stuff for stuffing. Take a pan add oil, add chana
     dal, urad dal, dry red chillies,cumin seeds and fry till golden 
     colour.Once it done, let it cool for sometime add salt and 
     make it fine powder in mixie jar.
3. Take another pan ,add oil little,fry slitted brinjals for 30 seconds on 
     low flame without get burnt.Now brinjals turn soft.Let the brinjals 
     cool down for few minutes.
4. Take the fried brinjals,take the masala powder add very little water 
     and stuff this powder gently into the brinjals ,keep aside. 
5. Now spread the stuffed brinjals in a pan having oil,close the lid
     and allow it cook for few 
minutes on low flame,keep turning, 
    garnish with fresh finely chopped coriander leaves,then switch
   off the flame. Now yummilicious Masala Gutti Vankaya Kura is ready !!!   
6. Serve it with hot steamed rice, pappupulusu and ghee. 
    Eat and say Aah!! emi ruchi !!
                          

About Me

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Hi everyone !! My name is Nagasri. I am from Andhra but staying in Hyderabad, Telangana. I love both andhra and telangana foods. I love Cooking and eating too :).  I like to experiment different recipes.Have a look at my blog,try and enjoy!!! Don't forget to leave your valuable feedback at my blog. Other than cooking I love listening to music. Here I am sharing my experiences and experiments in cooking !!

Nice to meet you all !!
Nagasri