September 30, 2016

Dosakaya Pappu - Yellow Cucumber Dal in Andhra Style

Hi readers, I came back with an interesting,tempting, super comforting dal dish from Andhra Cuisine "Dosakaya Pappu" (Yellow Cucumber Dal). One of my favourite dal dish:). Dosakaya Pappu tastes different than other pappu recipes. It goes well with hot hot steamed rice and a spoonful ghee and oorumirapakayalu...Once you taste this Andhra dal, you will say Varehwa !! what a taste !! Yesterday I brought fresh yellow cucumbers from Vegetable Market, immediately i got a thot to make Dosakaya Pappu. Today morning I made this Dosakaya Pappu and taken pics to share this recipe in my blog. It is very easy dal recipe with minimal basic ingredients. Yellow Cucumber have high water content , so that it gets cooked in no time. It's good for Diabetic Patients and also cures kidney and bladder diseases. Cook cucumber in dal, add andhra seasonings, make it flavourful and yummy !! Let us see the procedure.

Note : Before using Dosakaya, taste a piece of it prior to cutting. Some Dosakaya can be bitter. After scooping the seeds, wash dosakaya pieces with water to get rid of bitterness.

Ingredients
1 Cup Toor Dal / Yellow lentils/ Kandipappu
1 Dosakaya (medium sized, peeled and diced)
3-5 green chillies , slit lengthwise (adjust according to your spice levels)
1 tomato, finely chopped
Salt to taste
1/4 tea spoon turmeric powder
1 tea spoon red chilli powder
3 table spoons finely chopped coriander leaves

For Tempering / Tadka / Popu
2 table spoons cooking oil
1 spoon Chana dal
1 spoon Urad dal
1/4 spoon mustard seeds
1/4 spoon cumin seeds
2 dry red chillies
a big pinch of asafoetida
5-6 curry leaves


Procedure :
1. Wash dosakaya and peel off the outer skin, wash well.
2. Cut Dosakaya into two pieces, scoop out the seeds with the help of
    spoon or knife. Again wash and cut into cubes 
3. Chop the tomato finely into small pieces. Slit the green chillies 
     lengthwise.
4. Wash tour dal with required quantity of water and keep aside.
5. Take a pressure cooker, add washed Toordal, Dosakaya cubes, tomato
     pieces, green chilli pieces, salt , turmeric powder and required 
     amount of water , pressure cook over low flame for 3- 4 whistles.
6. When done, wait for few minuites to release the pressure itself , then
     open the lid and mash the contents using masher.Add red chilli powder
      and cook on low flame for one or two minuites
7. Heat a pan with oil, add chana dal, urad dal, mustard seeds, cumin 
     seeds fry for few seconds till they turn golden brown colour, then add
     a string of curry leaves, broken dry red chillies ,fry for few seconds.
8. Now pour the tempering over cooked dal and mix gently.
9. Garnish it with finely chopped coriander leaves and transfer to 
    serving bowl.
10. Serve it hot with hot steamed rice and a spoonfull ghee!! 

     A simple and comforting dal dish with full of proteins is ready to taste. Enjoy !! Will be back tomorrow with a bang!! till then bbye:)

Kindly leave your response here..........:)

Nagasri




September 29, 2016

PANEER BUTTER MASALA

Hi readers, I am back with another interesting recipe "Paneer - Butter Masala",which goes well with rotis,phulkas,chapathis,parothas and fried rice. "Paneer Butter Masala", is one of the most popular North Indian recipe. Once you taste this Paneer Butter Masala, I'm sure it will become your all time favourite.It's highly rich in taste,creamy and nutritious because of the ingredients that we used in making this curry. I used Butter,Cashew nuts, Paneer, Poppy seeds, Milk, Fresh Cream to improvise the taste of this curry. Let us go through the recipe...
Ingredients :
200 gm Paneer
1 1/2 table spoon Butter
2 table spoons Oil
3 medium sized Tomatoes, finely chopped
1 medium sized Onion, finely chopped
2 green chilly
2-3 garlic cloves
1 big piece Ginger
20 no. Kaju /Cashewnuts
2 table spoon Poppy seeds
1/3 cup milk
3 table spoons fresh cream
1 table spoon cumin seeds
3 table spoon chilly powder
2 table spoon sugar
3 table spoon Kasuri methi leaves
2 green cardamom
5-6 pepper corns
3 cloves
Salt to taste


Procedure :
1. First soak Cashew nuts and Poppy seeds in a cup of milk for 
    20- 30 minuites.
2. Finely chop Onion and tomatoes and keep aside
3. Cut Paneer into cubes and keep aside
4. Take ginger and garlic in required quantity and make a paste, 
     keep aside.
5. Heat a pan, add oil, once oil is hot, add finely chopped Onion
    pieces and stir fry till the onions turn pink colour.
6. Now add ginger-garlic paste, cumin seeds, pepper corns,cloves,green
    cardamom and green chillies and saute them for 10-15 minuites on low
    flame. Nice aroma comes out at this moment.
7. Strain cashew nuts and poppy seeds from the milk, add to the above
    ingredients, fry for one or two minuites.
8. Add finely chopped tomatoes and saute them on low flame for  5 
    minuites. Cook till tomatoes become soft.
9. Add dry red chilli powder, salt and sugar, mix all ingredients well.Switch
     off the flame. Let it cool down for few minuites.
10. Once it is cooled, transfer the cooked mixer to mixie jar, fresh 
      cream and milk(in which cashew and poppy seeds were soaked)grind
      it into a fine smooth paste.
11. Heat a nonstick pan with oil, add paneer cubes and fry till golden 
      colour, strain paneer cubes from oil and place on kitchen towel.
12. To the same pan, add finely ground paste and cook for 2 minuites on
      high flame, add water and mix well.
13. Add fried paneer cubes, fresh Cashew nuts (broken), kasuri methi
      leaves, cook on medium flame till the gravy thickens. Switch off the
      flame and transfer to serving bowl.
14. Finally garnish it with kasuri methi leaves,cashew nut pieces and
      fresh cream.
     
    Delicious,creamy, super tempting dish " Paneer Butter Masala" is ready!! Have it hot along with rotis, naans, chapathis or parothas. Will meet you tomorrow with another interesting recipe, till then bbye


Kindly leave your comments and suggestions here, which means to me 

a lot :) :)


Nagasri
     



September 28, 2016

Talimpu Annam (Simple Tempered Rice) - Yummy way of using left over rice

None prefer to reheat left over rice, but sometimes in unavoidable situations like...  guests came to your house, and you cooked more rice than required, then what you do?? Don't beg your maids to take away the leftover rice!! Here I am giving you a wonderful rice recipe with excellent taste. In my childhood, my mom used to make this "TALIMPU ANNAM " (Simple Tempered Rice) with leftover rice..She never wasted any leftover things, she always invent new recipes from leftover things tooo...That inspired me a lot in making different recipes. I learnt this "Talimpu Annam" from my mother. It's very easy and tasty rice variety...especially the crunchyness of onions, crispyness of peanuts and Tangyness of Lemon gives delicious taste to this recipe...Usually people loves to make Chinese fried rice or masala rice with left over rice, I am adding one more Telugu recipe in that list!! You can improvise this "Talimpu Annam" by adding veggies or any of your choice...But I love to make this in simple way!! just onion slices, green chilli pieces, groundnuts and lemon juice and tadka ingredients are my ingredients to this recipe...Let us learn how to make "Talimpu Annam" in my way :)

Ingredients :
3 cups left over rice ( or cooked  and cooled rice)
2 big size Onions, finely chopped
6 - 8 Green chillies ( I love to have little bit spicy, you can adjust according to your spice levels)
1 big lemon
3 -4 table spoons of Groundnuts
1 spring Curry leaves
2 table spoons of coriander leaves, finely chopped
3 table spoons of Oil
Salt to taste
1/2 table spoon of turmeric powder
a pinch of Hing/ asafoetida
1 table spoon of Chanadal
1 table spoon of Urad dal
1/4 table spoon of mustard seeds
1/4 table spoon of Cumin seeds
2 Dry red chillies



Preparation :
1. Use left over rice for this 'talimpu annam'. First thing spread the rice 
    on a plate add pinch of turmeric powder,mix well and keep aside.
2. Squeeze the lemon and extract the juice from lemon and keep 
    aside( remove the seeds from the juice).
3. Heat a pan, add oil, add ground nuts , chana dal, urad dal and fry
    for few seconds till they turn golden colour. Then add mustard 
    seeds,cumin seeds, dry red chillies and curry leaves ,fry few seconds.
4. Now add finely chopped onion slices and green chillies until the 
    onions turn pink colour.
5. Add turmeric powder, hing and rice and required amount of salt. 
    Mix well. Fry for few minuites on low flame till rice become hot. 
    Then switch off the flame.
6. Transfer it into a serving bowl, add lemon juice and mix well. Check
     the salt levels...if required you can add more..
7. Serve it hot and enjoy the taste!!!


Hoping that You would love this recipe and give a try!!! Please leave your comments and suggestions at my blog. Meet you all with another interesting recipe, till then bbbye

Nagasri

September 26, 2016

PALAK PANEER CURRY

Hi readers, I am back with another interesting Punjabi recipe "PALAK PANEER CURRY".This is one of my son's favourite dish. It goes well with rotis or nans or parathas or chapathis. Yesterday night I made this curry for parathas. It turned out super yummy!! I have taken pics to share the recipe in my blog. There are two versions in palak paneer making 1. restaurant style 2. Homely version.Yesterday I did try homely version !! Let us go through the recipe...
Ingredients :
Paneer                                                 :   250gms
Palak/Spinach/Paalakoora leaves       :    3 bunches
Green chillies                                       :   6 - 8
Garlic cloves                                        :    6
Ginger piece                                        :    1 small piece
Onion                                                   :   3 , finely chopped
Tomato                                                 :  2 big size, finely chopped
Oil or butter                                          :   3 table spoons
Cumin seeds                                        :   1/4 table spoon
Turmeric powder                                  :    1/4 table spoon
Garam Masala powder                         :    1/2 table spoon
Salt                                                       :     to taste
Fresh cream                                         :    2-3 table spoons
Water                                                    :   1/2 or 1/3 cup for boiling


Procedure :
1. Wash the spinach leaves in water.Chop spinach leaves roughly 
     and keep aside.
2. Take a vessel, add water and allow it to boil, then add chopped
     Spinach leaves and add turmeric powder. So that the spinach 
     leaves colour will not change.
3. After 3- 4 minuites, strain the water from Palak leaves.
4. Once Palak leaves gets cooled, grind it into a fine smooth paste and
     keep aside.
5. Heat a pan with required quantity of oil(3 table spoons enough) 
     fry Paneer cubes till light  golden colour, drain the fried paneer 
     cubes on kitchen paper towels.
6. In the same pan, add finely chopped onion slices, green chillies,
     ginger and garlic cloves.Stir fry on medium flame till onions become
     little brown. Then remove from the vessel ,shift to mixie jar and grind
     it into a fine smooth paste.
7. Now add finely chopped tomatoes to the same pan and fry
    for few minuites till tomato pieces become soft and mushy. 
    Grind cooked tomato pieces into a fine smooth paste.
8. Heat another pan, add oil, add cumin seeds and allow it to pop .Once
    they start splutter, then add Onion mix paste and stir fry for
    few minuites.
9.  Add tomato paste, fry till the raw smell of tomatoes goes away.
10. Now add Palak / Spinach puree and add required amount of salt,
     pinch of turmeric powder, garam masala powder and mix well. Let it 
     cook for 5-6 minuites on low flame till it oozes out oil. Adjust the 
     Palak consistency,if needed add water. Check salt levels.
11.Now add  fried Paneer cubes to this gravy and garnish with fresh
      cream and mix well. Yummy Palak - Paneer Curry is ready to serve.
12.Transfer this to serving bowl and serve it hot with rotis or naans or 
       Chapathis or Parathas.

     Try this Palak Paneer curry, result will be amazing and surely it will
    become your favourite too:) will meet you all with another interesting
     recipe, till then bbye

September 24, 2016

Gongura - Senagapappu Pulusu (Sorrel Chana Dal Pulusu)

Today I would like to share "Gongura Senagapappu Pulusu". We can call Gongura as "Mother of Andhra Food", because in Andhra Pradesh people widely use Gongura to make different varieties like gongura pappu, gongura pachadi, gongura pulusu, and also in combination with meat. This recipe is simple,very tasty and very easy to make.
Ingredients :
3/4 cup Senagapappu/Chanadal/Bengal gram
Gongura leaves from one big bunch
1 big size onion, finely chopped
2- 3 green chillies sliced
Salt to taste
1/2 table spoon red chilli powder
1/4 table spoon turmeric powder
For Tempering/ Tadka / Popu :
Oil                                                    :    2 table spoons
Split black gram/Minapa pappu       :    1 table spoon
Mustard Seeds / Aavalu                  :     1/2 table spoon
Fenugreek seeds / Menthulu           :    1/2 table spoon
Cumin seeds                                    :   1/4 table spoon
Red Chilli                                         :     2
Asafoetida                                       :    a big pinch
Curry leaves                                    :     few


Procedure :
1. Wash and soak Senagapappu/Chanadal for 20 minuites. Wash gongura
     leaves thoroughly with clean water and chop gongura leaves roughly.
2. Cut Onion into small pieces, cut green chilli lengthwise. Tear red chilli
     into pieces.
3. Take a wide bottomed vessel,add washed chana dal, gongura leaves,
     onion and green chillies with required amount of water. Let it cook for 
     10 minuites. To this add turmeric powder, Salt and red chilli powder
      and allow to cook for 5 more minuites.
4. Take a pan, add oil, once oil hot, add black gram dal, mustardseeds,
     cumin seeds, fenugreek seeds, broken red chillies and stir fry for few
     seconds, once they pop, add curryleaves and a big pinch of
     asafoetida. Transfer the tempering into pulusu.
5. I used red stem gongura leaves for making this pulusu, so i did not 
     used tamarind paste, if you needed, you can add 1/2 table spoon of
     tamarind paste for more tangy taste. After adding tempering to the
     gongura pulusu, cook for 5 more minutes on low flame. Then turn off
     the flame. Transfer this pulusu to serving bowl.
6. Serve it hot with hot steamed white rice, a spoon full fresh ghee or 
     roti or paratha.

         Thank you for visiting YUMMY KITCHEN !! Leave your comments
and feedback here, they are always welcome!! will meet you all with 
another interesting recipe,until then bbbye:)

Nagasri

September 23, 2016

Chikkudukaya - Tomato Kura ( Indian Broad Beans - Tomato Curry)

Today I am posting one simple, quick and healthy receipe "Chikkudukaya - Tomato Curry". There are many variations in Chikkudukaya kura making like chikkudukaya-tomato, chikkudukaya-vankaya, chikkudukaya- potato, chikkudukaya,tomato,potato mixed curry etc..But today I am blogging a very simple and easiest basic  recipe "Chikkudukaya-Tomato Kura".This curry is quite healthy as Chikkudukayalu (Broad Beans) is full of nutrients and full of fibre. Here is the recipe....

Ingredients :
Chikkudukayalu (Indian Broad Beans) :1/2 kg (wash,destring and 
                                                              tear into bite pieces)
Tomatoes                                             :      3-4 finely chopped
Oil                                                         :     3 table spoons
Green Chilli                                          :    1 slit
Turmeric powder                               :    pinch
Salt                                                    :     to taste
Red chilli powder                               : 1 1/2  table spoon (u can
                                                            adjust according to your spice levels)
Dhaniya powder                                 :   1/4 table spoon
Jeera Powder                                     :   1/4 table spoon

For Tempering / Tadka/ Popu :
Chana dal / Senagapappu                                      :   1/2 table spoon
Urad dal  /   minapa pappu                                      :   1/2 table spoon
Mustard seeds/ aavalu                                             :    1/4 table spoon
Cumin seeds / Jeelakarra                                        :    1/4 table spoon
Curry leaves                                                             :    5-6
Fresh coriander leaves                                             :   3-4 table spoons


Procedure :
1. Heat a pan, add oil, then add chana dal, urad dal, mustard seeds,
    cumin seeds.Let them splutter, add curry leaves.
2. Then add green chilli, Chikkudukaya(broad beans) pieces, add
     required amount of salt, turmeric powder and saute them
     till chikkudukayalu cooked and become soft on medium heat 
     about 15 minuites. 
3. Once chikkudukayalu became soft, then add finely chopped
     tomato pieces,add red chilli powder,dhaniya powder, jeera powder, 
     mix well and cover the lid and cook for 10 minuites. 
4. After 10 minuites, turn off the flame and garnish with finely
    chopped fresh coriander leaves. Transfer to serving bowl,
5. Serve it hot with hot steamed rice or chapatis.
    

September 22, 2016

Gongura Pachadi

Dear Readers,I am back with another interesting recipe from Andhra cuisine. Andhra cuisine is famous for Pachadis, Chutneys and Pickles and every recipe has it's unique taste. Today I want to share very famous and tasty pickle from Andhra "Gongura Pachadi". I already posted different variations with Gongura (Sorrel leaves).This is another version of Gongura Pachadi with amazing taste. Hot rice, fresh ghee, a table spoon of this Pachadi surely makes your meal yummy!!.This pachadi can be made with red stem sorrel leaves for tangy taste or you can made with green sorrel leaves for less sore taste.I preferred to make this pachadi with red stem sorrel leaves. Let us go through the recipe...
Ingredients :
Gongura/sorrel/ ambadi leaves             :    2 big bunch of red stem sorrel
                                                                    leaves(300grms)
Oil                                                          :     1/4 cup
Mustard seeds/aavalu                           :      3 tsps
Fenugreek seeds/Menthulu                   :      2 table spoons
Split black gram / minapa pappu           :      1 1/2 table spoons
Dry Red chillies                                     :       15
Salt                                                        :        to taste
Garlic cloves                                          :        6 

For Tempering /Tadka/Popu :
Oil                                                          :     6 - 8 table spoons
Split Black gram/minapapappu              :    1/2 table spoon
Mustard seeds                                       :     1/2 table spoon
Cumin seeds                                          :     1/2 table spoons
Garlic Cloves                                          :        3 cloves


Procedure

1. First pick the gongura/sorrel leaves from stems . Pat them dry on a
    kitchen towel for few minuites.Let all the moisture go.
2. Heat a pan, add oil, add split black gram(minapapapu),Mustard seeds,
    fenugreek seeds, red chillies, cumin seeds,garlic cloves and fry them 
    till nice aroma comes out .They become little bit crispy then turn off 
    the flame. Let it cool for sometime.
3. Now take a pan, add oil, once oil hot, add the gongura/sorrel leaves
    and saute them until soft.Gongura(sorrel) leaves become mushy at this
    stage. Keep aside and let it cool for sometime.
4. When the spices are cooled, transfer it into a mixie jar and grind it into
    fine powder along with required amount of salt.
5. Once the spices are powdered, add sauted gongura leaves and grind 
    it coarsely with powder.
6. Heat a pan, add oil, then add mustard seeds, garlic cloves, broken red
    chillies. When mustard start to splutter, turn off the flame.
7. Pour the seasoning on ground gongura mix. Mix it well.Taste Test.If
    required add salt and red chilli powder and saute them for 5-8 minuites.
    Lovely aroma comes out from this gongura pachadi at this moment.
8. Transfer it into a dry, clean air tight glass container. Serve it with hot
    steamed rice and spoon full ghee. You can add finely chopped onion
    cubes for additional taste.

Thanks for reading my post. Please drop your valuable suggestions and 
comments here which motivates me a lot. Thank You!!!

Note : Here I used little bit excess oil to increase shelf life of Pachadi.If you
           want to consume the pachadi immediately you can reduce the 
           quantitiy of oil.

September 19, 2016

Mamidikaya Pappu / Mango Dal - Tongue tickling and fingerlicking dal along with Rice

Hello Readers, Today I am blogging a super comforting food,which is tongue tickling and fingerlicking !! dal made with fresh mangoes called "Mamidikaya Pappu" (Mango Dal).Nowadays Mangoes are available almost in all seasons. In summer Pickled Mangoes are famous. During rainy seasons here in andhra we get another variety of Mamidikayalu(mangoes)called "Punaasa Mamidi".So you can make mamidikaya pappu in all seasons. We can say Mango and Turdal is a magical combination.It's refreshing and lip-smackingly good. When you make mamidikaya pappu with Andhra spices you feel heaven!! This is everlasting favourite pappu in our house. I love to have this with hot steamed rice, ghee,ooru mirapakayalu and vadiyalu. Ok,now goes the recipe for "Mamidikaya Pappu". So here is the list of ingredients you would require to make tempting and delicious "Mamidikaya Pappu" .
Ingredients :
Raw Mango/Mamidikaya                : 1 medium size(peel the skin,chop
                                                           into small pieces)
Tur dal/Kandipappu/ Yellow lentil   :  1 cup
Salt                                                 :     to taste
Red chilli powder                            :     to taste
Green chillies                                  :    5-6 slit lengthwise
For tempering/tadka/popu:
Chanadal/split bengal gram seeds/senagapappu       :  1 table spoon
Urad dal / split black gram seeds/minapapappu         :   1 table spoon  
Mustard seeds/ aavalu                                                :  1/4 table spoon
Cumin seeds /jeera/jeelakarra                                     :  1/4 table spoon
Red chillies                                                                   :   4- 5 (broken)
Curry Leaves                                                                :   6-8
Asafoetida                                                                     :  a big pinch
Ghee or oil                                                                    :  2 table spoons


Procedure :
1. First thing you should do in making of mamidikaya pappu is boiling 
    tur dal and mangoes.It can be done in two methods.You can cook
    both dal and mangopieces in a pressure cooker until the dal is 
    cooked.But sometimes the sourness of mango can restrict 
    the cooking process of dal resulting partially cooked dal.To avoid this,
    I usually cook dal and mangoes separately with sufficient water
     on medium flame(this is second method).
2. Once the dal and mangopieces are ready mix them together, add 
    salt, red chilli powder and green chilli pieces and allow them to cook
    for few more minuites.So that all the flavours integrate into each other.
3. Take a pan, add ghee, then add chana dal, urad dal, mustard,
     cumin seeds and tear red chillies. Let them splutter for a while, then 
     add big pinch of asafoetida and curry leaves.
4.  Pour this on cooked mangodal mixture and mix well. 
5.  Serve it hot with hot steamed rice, stir fry (potato fry), ghee,
     ooru mirapakayalu and vadiyalu.

Try it once and you would be amazed at the taste and flavour of this "Mamidikaya Pappu"!!! and leave your suggestions to improve my cooking & blogging skills. Have a wonderful day !! meet you all with another interesting recipe...bbbye:)

September 18, 2016

Thotakura Pulusu - A Tangy,Sweety and mildly spiced Amaranth Leaves Pulusu

Leafy vegetables are always healthy!! because they loaded with vitamins, proteins and iron. I use leafy vegetables widely in my home in various forms.I do experiments in making different dishes with green leafy vegetables.Sometimes I make pappu, sometimes chutney, sometimes fry, sometimes Podikura,sometimes Pulusu. Whatever the dish you make with leafy vegetables, it turns out yummy and nutritious. Out of all green leafy vegetables "Thotakura" which is referred as Amaranth leaves in English and chavuli in Hindi is a healthy and delicious leafy vegetable and is used a lot in Andhra cuisine.Today I am blogging a simple,very easy and tasty dish spiced up with chillies and sweetened with Jaggery "Thotakura Pulusu" - a tangy,sweety and subtly spiced stew served as a side dish along with hot steamed white rice. Basic ingredients in this dish are Thotakura aka Amaranth leaves, tamarind juice and little bit jaggery. Let us learn how to make Thotakura Pulusu in andhra style. Before discussing the procedure let me share the key ingredients and the quantity required to make this dish!!

Ingredients :
Thotakura/ Amaranth / Chavuli Leaves             :    1 big bunch
Green Chillies /pachimirapakayalu                    :    5-6 slit length wise
Tamarind Juice/chinthapandu pulusu                :    3 table spoons
Jaggery / bellam                                                :    1-2 table spoons
Onions                                                               :    2-3 big sized
Turmeric powder                                               :    1/4 table spoon
Red Chilli powder                                              :    1 table spoon
Salt                                                                    :     to taste
Rice flour or Besan flour                                    :    1 table spoon

For tempering/Tadka/ Popu :
Chana dal                                                         :  1 table spoon
Urad dal / black gram seeds                             :  1 table spoon
Mustard seeds                                                  :   1/4 tea spoon
Cumin seeds                                                     :  1/4 tea spoon
Red chillies                                                        :  2 -3 (tear into pieces)
Methi seeds                                                       :  2-4 (just for flavour)
Asafoetida                                                          :  big pinch
Curry leaves                                                       :   5-6


Procedure :
1. Heat oil in a pan, add chana dal, urad dal, mustard seeds, methi seeds, 
     cumin seeds and red chilli pieces and curry leaves finally with big pinch
     of asafoetida fry them few seconds till they turn golden colour.
2. Add chopped onions, green chillies and saute them 3-4 minuites till 
    onions become slightly pink on medium flame.
3. Add finely chopped Thotakura / amaranth leaves and stalks and stir fry
    for 4 minuites,then add turmeric powder and salt and combine.Cover 
    with lid and cook till the greens done.
4. Now add tamarind juice, jaggery and mix well.Add 3 cups of water and
    cook for 10 minuite till the rawness of tamarind disappear.
5. Now take a bowl, add 1 table spoon of rice flour or besan with water and
    prepare a dilute solution.( If you like the gravy more thick you can add
    cooked toor dal paste for extra thickness at this moment)
6. Add this diluted solution to the gravy and cook for one more minuite turn
    off the flame.
7. Shift into serving vessel, serve it hot with hot steamed white rice, dal 
    and ghee.

September 17, 2016

Tomato Pachadi - Instant Pickle

Telugu people are fond of 'Pickles'. Almost in every Telugu families you will find one pickle as side dish in their main menu. Especially in Andhra it's a compulsion.They do experiments in 'Pickles making' and invent new recipes too:).Today I am sharing one of the best tasty,sweet,tangy and little bit spicy" Tomato pachadi" made with fresh Tomatoes.You can make this pachadi in short span of time with minimal ingredients. Pinch of asafoetida,Red chillies and Red chilli powder, methi and mustard powder gives extra taste and flavour to this tomato pachadi. This Tomato Pachadi goes well with hot steamed rice and tiffins like Idli, dosha, pongal and roti. Let us learn how to make Tomato Pachadi.
Ingredients :
Tomatoes                                              :        1 kg
Salt                                                        :        3-4 table spoons
Red Chilli Powder                                 :         3-4 table spoons
Methi and Rai Powder                          :          3 table spoons
Oil                                                         :           5-6  table spoons
Red Chillies                                          :           6-7 tear and de-seeded
Asafoetida                                            :            1 table spoon
Mustard Seeds                                     :            1 table spoon


Procedure :
1. Wash the tomatoes thoroughly and slice them into thin cube 
     sized pieces, keep aside.
2. Heat a pan, add 1 table spoon mustard seeds, 2 table spoons
    of Methi (menthulu) seeds,fry them separately till it turns golden 
    brown colour. Nice aroma comes out at this moment.Turn off the 
    flame and allow it to cool. Grind them into a fine powder.
3. Heat 3 table spoons of oil in a wide thick bottomed vessel, 
    add tomato pieces and cook them till tomato pieces become 
    soft and mushy up to 20 minuites. At the end of process mash 
    the tomatoes lightly with a ladle. It should be like a thick and 
    loose consitstency like a sauce. Turn off the flame.
4. Now add salt, Red chilli powder and Methi -Rai powder to the 
    mashed tomato mixture. Mix well.
5. Heat 3 table spoons of oil, once hot, add mustard seeds and 
    allow to splutter. Then add tear and de -seeded red chilli pieces 
    and fry them for few seconds till chilli pieces become crispy. Add 
    asafoetida powder before turning off the flame.You will find nice 
    aroma from the dish, now turn off flame and allow it to cool
    for 2 minuites before adding to tomato mixture.
6. Cool the pachadi completely and transfer it into a serving vessel. 
    It can be stored at room temperature for only 48 hours. You can 
    store this in the fridge upto one week. But check the salt level, 
    and if required add more depending the sourness of tomatoes.

          Hot Instant Tomato Pachadi is ready to serve!! Serve it hot with 
    hot steamed rice,any dal and ghee.

September 14, 2016

GONGURA PULUSU - EXCELLENT SIDE DISH FOR RICE AND MUDDAPAPPU

Recipes with Gongura leaves are very famous in Andhra Pradesh. Gongura Pachadi is quite popular in Andhra Pradesh. We can make many varieties with Gongura leaves like Gongura pachadi, Gongura pulusu, Gongura senagapappu curry, nune gongura, Pulihora gongura etc. These gongura leaves are called Pitwaa in Hindi, Sorrel leaves in English.There are two varieties of Gongura available in Andhra Pradesh, one is red stem gongura , second one green stem gongura. Red stem gongura is more sorer than green one.So,red stemmed gongura leaves are preferred to make this Gongura Pulusu. Today I am posting Gongura pulusu recipe in my own style!!.Let us see the ingredients and procedure.

Ingredients :
1 bunch of Gongura /Sorrel/Pitwaa leaves
2 big size Onions/Ullipayalu
6-8 Green Chillies slit longitudinally lengthwise
1 table spoon of chana dal
1 table spoon of Urad dal
1/4 tea spoon Mustard seeds
very little Tamarind juice/Chinthapandu pulusu
1-2 tsp Red Chilli Powder (can adjust to your spice levels)
A pinch of turmeric powder and asafoetida
Salt to taste
4 tsp oil 
2-3 Red chillies
Few curry leaves

Procedure :
1. Remove the leaves from stem and wash them thoroughly in clean 
     and cold water.
2. Cut the Onions into thin slices and slit the green chillies longitudinally 
    and keep aside.
3. Heat a pan, add oil, once oil is hot, add chana dal, urad dal, mustard 
    seeds, red chillies, curry leaves, fry until it turns golden brown colour.
4. Now add onion slices and green chilli pieces and fry for few 
    minuites until onions turns into pink colour.
5. Add the gongura leaves/Sorrel leaves/Pitwaa and fry well until 
     it reduces it's volume, easily it takes15 minuites of time. 
6. Then add 2 tsp of Tamarind Juice/chinthapandu pulusu.
7.  Now add salt, pinch of asafoetida,red chilli powder and fry 
     for another 3minuites. You can add 1 tea spoon of oil for smooth
     texture and more taste
8. Transfer it into a serving bowl. Serve it hot with hot steamed 
   white rice, mudda pappu and ghee!!!
   Will meet you all with another interesting recipe, till then bbye!!

September 13, 2016

Double Ka Meetha Sweet

When you feel bored of preparing bread sandwich and bread toast, here is a very famous, interesting and  delicious Hyderabadi dessert "Double Ka Meetha". It's very easy to make with less ingredients. Let us see the ingredients and procedure.

Ingredients :
Milk Bread slices                            :    10
Milk                                                 :    2 cups
Sugar                                                :   1 cup (as per your taste)
Ghee                                                 :   5 table spoons 
                                                              (for frying bread &nuts)        Cardamom powder/ilachi powder    :   1/4 tea spoon
Cashews, Raisins & almonds           :    3 table spoons
Water                                                :  enough water to soak sugar.

Preparation :

1. Remove the edges of bread, and fry both sides of bread on
     a pan with required quantity of ghee on low flame and keep 
     it aside.
2. Fry cashew nuts and raisins in ghee separately, and 
     keep it aside.
3. Boil the milk and let it cool for sometime.
4. Take just enough water to soak the sugar. Add cardamom / 
     ilachi powder to the water. Boil the sugar solution. Prepare 
     sugar syrup. This sugar syrup should be neither thick nor thin.
5. Add fried bred slices to this sugar syrup and cook for
     few minuites on low flame.

6. Add warm milk and cook uncovered till it reaches 
     semi solid state, at this moment you can add 1 spoon of ghee, 
     so that it leaves the edges of pan very easy.
7. Now garnish with fried cashews and raisins and mix 
     well.Double Ka Meetha Dessert is ready now !!
8. Serve it hot or cold as you like to have. I prefer to have 
     this dessert warm.
9. Try this recipe, and serve hot hot to your loved ones :)

Meet you all again with one more interesting recipe, till then bbye!!! see you all !!:) :)

September 12, 2016

Katte Pongali Prasadam for Lord Ganesha

This is GANESH NAVARATRI time, so everyone do search different varieties of traditional prasadams to offer Lord Ganesha !!! Today I want to share one of the best traditional Prasadam "Katte Pongali".



 


"Katte Pongali" is a traditional Andhra recipe usually served as Prasadam(Prashad) in temples. It is a pure comfort food with unique taste. Tempering with ghee, cashew nuts and pepper corns gives delicious taste to this dish. I made this prasadam for Lord Ganesha in Ganesh Navratri time, you too try this recipe,offer to Lord Ganesh and get blessed with Ganesha blessings :) It's a simplest and easiest recipe that everyone can make too especially beginners. Today we will learn the making of "Katte Pongali" in Andhra style !! Let us see the ingredients and Procedure.
Ingredients :
1 cup Raw Rice
1/4 cup of Yellow Moong Dal / Pesarapappu
3 - 4  cups of water
3-4 table spoons Ghee
1 table spoon cumin seeds/ jeelakarra
1 table spoon grated Ginger
1 1/2  table spoons of Pepper corns or Miriyalu (crushed into powder)
12 curry leaves
12-15 cashew nuts slightly toasted in ghee till golden colour
5-6 green chillies cut into lengthwise
Salt to taste


Procedure :
1. Take a Pan, dry roast both rice and moongdal separately until it is hot
     to touch.
2. Fry Cashew nuts in 1 table spoon of ghee till golden colour and 
    keep aside.
3. In a vessel, add rice and moongdal,wash it twice and rinse completely.
4. In a pressure cooker, add rice and moongdal, water and salt for 
    4 whistles on medium flame.
5. Open the cooker, once the pressure subsides and transfer it into 
     a serving bowl.
6. Heat 1 table spoon of ghee, add green chillies, curry leaves, 
    pepper powder,cumin seeds, fried cashew nuts for 2 to 3 seconds 
    and pour it over the rice,dal mix. (you can pour pepper powder
    slightly for strong pepper flavour)
7. Now add salt to the mixture and mix well, cook on low flame for 
    2 seconds. Switch off the flame, and serve hot with coconut chutney 
    or sambhar.

September 10, 2016

Dondakaya Palli Fry

Today I am posting one of the classic,crispy,mildly flavoured vegetarian dish that usually found in almost all marriage functions i.e."Dondakaya Palli Fry". Fried Dondakaya(Ivygourd),roasted Peanuts and flavoured spices makes you irrestible. I usually add dry coconut powder for extra flavour and taste.This dondakaya palli fry curry is very special in Andhra thali. Let us see the ingredients and procedure.

Ingredients :
Dondakayalu /Ivygourds                                       :         1/4 kg
Pallilu / Peanuts                                                    :          1/4 cup
Aavalu/Mustard seeds                                          :          1 tea spoon
Senaga pappu/Chana dal                                      :           1 table spoon
Minapa pappu/Black gram                                   :           1 table spoon
Yendumirapakayalu /Dry Red chilli                     :           1 or 2
Karivepaku/Curry leaves                                      :           few
Kobbaripodi/Dry Coconut powder                      :          1-2 table spoon
Oil                                                                         :         2 table spoons
Turmeric powder                                                   :            pinch
Salt                                                                         :            to taste
Red Chilli Powder                                                  :          1 table spoon

Oil for deep frying



Procedure :
1. Wash dondakayalu/Ivygourds, nip the tip and tail ends. Slice each into 
    4 lengthwise and keep aside.
2. Heat oil in a vessel for deep frying, once hot, place the ivygourd 
    pieces and deep fry till golden colour. Drain the fried Ivygourd 
    pieces from oil and keep aside.
3. Now take 1/4 cup of peanuts, and deep fry in oil. Drain and keep aside.
4. Take another pan, add 2 table spoons of oil, add chana dal, 
     blackgram, mustard seeds,red chillies, curry leaves, let them splutter, 
     a nice aroma comes out once it get fried.Now add deep 
     fried dondakaya/ivygourd pieces and deep fried peanuts.
5. Now add salt,turmeric, dry coconut powder, red chilli powder ,
    saute them for few minuites.
6. Always cook this dish on medium flame only!! Transfer it into 
    serving bowl.
7. Serve hot with steamed white rice and Sambhar and ghee.

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