October 26, 2016

Diwali Sweets - Besan Laddoo

"Diwali" - the "festival of lights" is celebrated in the no moon day i.e. amavaysa in the month of Karthika.This year it falls on 30th October, 2016. On this day whole India celebrates Diwali by worshipping the Goddess Maha Lakshmi with Rupee coins, Flowers and Kumkum with great devotion and dedication. On this Diwali evening my family wear new white cotton dresses and worship Goddess Maha Lakshmi with Jasmine flowers, Rupee Coins and with Aaravali Kumkum(by chanting 108 names of Mahalakshmi Devi) and decorate the house with different Rangolis, flowers and lights. Diwali means festival of lights. It is a day that brings light, happiness and joy to our lives.


Usually in my family celebration includes mainly Decoration!! - decorating the house with lights, diyas, flowers and with different rangolis. We distribute Sweets and snacks to our neighbours, nearest and dearest friends and relatives. This day we burst crackers dhoom dham:) We make delicious and nutritious sweets and dishes and distribute to our neighbourhood. Preparing and distributing sweets and snacks to neighbours, friends and families is one of the greatest Indian Culture that can be observed in almost all festival occassions. I started making sweets for Diwali festival :) Yesterday I made Besan Laddoo and taken pics. I wanted to share this recipe in my blog for my dearest viewers :) Let us go through the recipe...


Ingredients :
◆ Split Bengal gram -1 cup
◆ Sugar -1cup
◆ Ghee- 5 table spoons
◆ Cardamom powder
◆ Cashews & Raisins


Procedure :

◆  Place a pan on flame and roast 1 cup of split Bengal gram till the colour changes to light brown.
◆Let it cool down for few minutes, then grind the split Bengal gram in to coarse powder,keep aside.
 Then grind 1 cup of sugar in to fine powder with cardamom seeds(ilachi/yelakulu) and keep aside.
◆ Now take a bowl and add above powdered Bengal gram and sugar,fried Cashews and raisins and mix thoroughly.
Now heat ghee and transfer in to the powdered bowl, mix well with free hands and make small balls.
◆ Now yummy yummy besan laddoos are ready!!
◆ Serve it to your loved ones:)

Hope you enjoyed my 'Besan Laddoo', please feel free to share your opinions on my recipe and my blog too. Will meet you all with another recipe till then bbye:)

Wishing you a very happy, safe and prosperous Diwali to all my readers:) May this Diwali brings lot of joy, happiness and peace to all our lives:) 

Nagasri

October 21, 2016

Vankaya Pulusu Pachadi - Roasted Eggplant Stew

Hi readers, I am back with another authentic Andhra dish made with grilled eggplant / vankaya "Vankaya Pulusu Pachadi"(Roasted Eggplant stew). This pachadi goes well with mudda pappu, Kandi Pachadi and hot steamed rice. You can make this pachadi with minimal ingredients in less time. Here I am giving you the procedure..
Vankaya Pulusu Pachadi
Ingredients :
Egg Plants / Vankayalu          : 2 big size, roasted on gas stove
Onions                                    : 1 medium size, finely chopped
Green Chillies                        : 5 (adjust according to your spice
                                                              levels)
Tamarind Thick Pulp             : 4- 5 table spoons
Jaggery                                   : 1 1/2 table spoon, grated
Salt                                         :  to taste
Coriander leaves                    : 2 table spoons , finely chopped
For Tempering / Tadka / Popu :
1 table spoon Oil
1 table spoon Chana dal
1 table spoon Urad dal
1/4 table spoon Mustard seeds
1/4 table spoon Cumin seeds
1/4 table spoon Asafoetida / hing/ inguva
few curry leaves
Procedure :
1. Grease the brinjal with oil and roast directly on gas stove, for
    even cooking rotate the brinjal. Remove from flame and keep
    aside.
2. Peel the skin and mash the pulp. Now in a large bowl, add 
    mashed brinjal, finely chopped onions, tamarind pulp, salt,
    jaggery powder and finely chopped coriander leaves.
3. Mix all the ingredients well. Add salt and jaggery if needed.
4. Heat a pan with oil, add chana dal, urad dal,fry them till they 
    turn golden brown colour, then add mustard and cumin seeds.
    Let them splutter, add asafoetida, turn off the flame.
5. Add this seasoning to Brinjal - tamarind mixture and combine
    well. Garnish with fresh, finely chopped coriander leaves.
6. Serve it with hot steamed white rice, mudda pappu and kandi
    pachadi.

Please leave your comments and suggestions here...

Nagasri

October 18, 2016

Andhra Style Menthi Majjiga / Spiced Buttermilk

Hi readers, I am back with another classic Andhra Preparation "Menthi Majjiga" - a "fenugreek flavoured buttermilk". Actually I wanted to post this recipe in summer because it's a very refreshing drink as both buttermilk and fenugreek are body coolants. In hot summer,this cool, chilled menthi majjiga goes excellent !! You can ask why did you post this recipe in this chilled winter?:) Let me tell you the reason,yesterday I had some outside work, I went out !! even though it's winter, here in Hyderabad afternoons are little bit hot and feeling sweating and tired too. So I wanted to have any refresh drink!! after coming back to home I made this Menthi Majjiga (fenugreek flavoured buttermilk) immediate and enjoyed this dish in my meals.It tastes best with fresh home-made buttermilk, but ofcourse you can use outside curd or buttermilk to prepare this refreshing drink.It's really easy to make with minimal ingredients. There is nothing more satisfying than menthi majjiga in hot weathers. Let me tell you the procedure:)


Ingredients :
Buttermilk / majjiga               :            1 glass
Onion                                    :            1 medium size,finely chopped
Tomato                                  :            1 small size,finely chopped
Green chillies                        :              3 - 4, finely chopped
Ajwain / vamu                       :              1 table spoon
Coriander leaves                  :              3 table spoons, finely chopped
turmeric powder                   :               pinch
curry leaves                         :              few
fenugreek and mustard seeds powder  :   1 table spoon


For Tempering / Tadka / Popu :
Oil                                       : 1 table spoon
Mustard seeds                    :  1/4 spoon
Cumin seeds                       :  1/4 spoon
asafoetida/ inguva                :   pinch
Dry red chilli                          :  1 , broken into pieces


Procedure :
1. Take one glass thick, fresh, cream curd and 1 glass water,whisk it 
     well and make buttermilk.
2. To this buttermilk add required quantity of salt, turmeric, finely chopped
     raw onion pieces, Ajwain seeds,finely chopped coriander leaves, finely
     chopped green chillies. Mix well.
3. Heat a pan, add fenugreek seeds(1spoon), Mustard seeds (1/4 spoon).
    Fry them separately and grind it into a fine powder.
4. Add this powder to buttermilk, mix well.
5. Heat a pan with oil, when oil is hot, add mustard seeds and cumin
    seeds. Let them splutter, then add broken dry red chilli, add pinch of
    asafoetida. Then add finely chopped tomato, cook it for 5minuites till
    tomato pieces become soft and mushy, turn off the flame.Let it cool 
    for some time.
6. After cool down, add this seasoning to the buttermilk, garnish with
    finely chopped coriander leaves
7. Tasty, chilled Menthi majjiga is ready to serve with hot steamed rice,
    green leafy vegetable dal and tomato instant chutney:)(This combination
    goes great)

Health benefits:

  •  Ajwain / Vaamu seeds good for digestion.
  •  Buttermilk is soothing on your stomach.
  •  Fenugreek seeds are best body coolants.                                                   
Hope you enjoyed my "Menthi Majjiga / fenugreek flavoured buttermilk". Feel free to write comments and suggestions below.Thanks for visiting my blog:)

Nagasri 

October 17, 2016

MAHA NIVEDAN ON VIJAYA DASHAMI

The Last day of Maha Navaratri is called Vijaya Dashami. Vijaya Dashami !!! the day of victory. In the Hindu mythology, Dussehra is considered to be one of the most auspicious time when one's faith towards the good is again established. This festival marks the end of one's evilness, bringing faith, prosperity and good times in a person's life. Vijay Dashmi is one of those festivals which signifies the real meaning of good and symbolises the path of righteousness. Dussehra is one such festival which is celebrated across various states in different forms, but with same enthusiasm, happiness and joy. 

In Andhra Pradesh Vijay Dashmi has a different significance, families exchange gifts (clothes, sweets and other items), sing songs in order to celebrate the festival and share their happiness. Some of the families set up artificial dolls, lamps, flowers outside their homes on the steps specially designed by them. We called this decorating dolls on steps as "Bommala Koluvu".Every year this practice is followed on the very first day of Navratri,and continues till Vijaya Dashami.



I worshipped Goddess Durga in the form of Raja Rajeswari Devi and performed pooja with kumkum and flowers and offered Garelu, Pulihora as Mahanivedan. Here I am sharing the clicks:)


                                            
So, the festival of Dussehra is a time of the new beginning and of belief that any work begun in this time will always have the blessings of God. Hence, from ages, we have been celebrating this festival with full devotion and enthusiasm. This Year I celebrated Mahanavaratri very grand by performing pooja and offered different Naivedyams to Goddess Durga.Hoping that everyone performed the same. 

Wishing you all "HAPPY VIJAYADASHAMI" !!:) meet you all with another interesting recipe, till then bbye:)

Nagasri

October 13, 2016

Chakkara Pongali Naivedyam for Goddess Mahishasura Mardhini

Navaratri is a festival dedicated to the worship of Hindu diety Durga Devi. The word 'Navaratri' means 'Nine nights' in sanskrit, Nava meaning "nine" ratri meaning "nights".During these nine nights and ten days nine forms of Durga are worshipped in different ways in different regions. The tenth day we called it as 'Vijaya Dashami' or Dussehra !! The rituals associated with Navaratri vary from region to region. 



The tenth day of Mahanavaratri is 'Maha Navami' and is celebrated on Navami thithi of Shukla Paksha in the indian month of Ashwiyuja masam. Mahanavami, is believed to be the last day of Durga's fight with the Demon Mahishasura. This is final day before the Goddess won over the evil with her power and wisdom. So Maha Navami is also considered the eve of starting anything new on Vijaya Dashami. On this Maha Navami day Goddess Durga appear as 'Mahishasura Mardhini'. The rituals include in Maha Navami is "Balidan" which is performed at afternoon time (apaharana kalam around 12 O Clock). Another ritual performed on Maha Navami is Navami Homam that marks the end of Navami Pooja. Here in local temples, Chandi Homam performed on Maha Navami Day. During this day we can chant Mahishasura Mardhini Stotram, Lalitha sahasra Nama Parayanam, Durga  ashtakam and offer "Chakkar Pongali" as naivedyam. I made yummy yummy sweet " Chakkara Pongali " naivedyam to Goddess Mahishasura Mardhini Devi . Here I am giving the recipe for Chakkar Pongali...Let us see the procedure.


Ingredients   :
Biyyam (Rice) -1 cup
Pesarapappu (Moong Dal) - 1/4 cup
Endu Kobbari Mukkalu (Dry Coconut Pieces) - 50 grams
Jeedipappu (Cashew) - 25 grams
Kismis (Raisins)          - 25 grams
Bellam (Jaggery)        - 1/2 cup
Yelakulu (Elaichi)        - 4
Pachakarpuram (Edible Camphor) - 1 pinch
Neyyi (Ghee)             -  1/2 cup


Procedure :
1. Fry moong dal without ghee or oil and keep aside.
2. Fry cashewnuts, raisins, Dry coconut pieces separately in a table 
    spoon ghee each time. 
3. Cook rice with  fried moong dal in pressure cooker by adding 
     sufficient water, till three whistles.
4. Now prepare Jaggery syrup.Take a thick base pan add jaggery, 
    and little water. Let it Boil on sim flame till the syrup(paakam) is 
    thicken. Paakam should be Unda Paakam(thick consistency of jaggery
    syrup)
5. Filter the paakam into cooked rice ,add ghee, keep on mixing in low 
    flame.
6. Add fried dry coconut pieces, pachakarpuram and elaichi powder, 
    give a good mix continuous.
7. Finally add fried kaju, kismis and mix for one minuite.
8. Now you can see ghee on upper layer.
9. Yummy yummy hot hot Chakkar Pongali is ready to serve

I offered this "Chakkar Pongali" to Goddess Mahishasura Mardhini on Maha Navami Day!! Hope you enjoyed my dessert:) Kindly leave your feedback here.

Nagasri

October 10, 2016

Pulihora and Allam Garelu Naivedyam for Goddess Durga

Navaratri festival is the most auspicious time for worshipping Goddess Durga in ten forms( alankarams).As per Puranas, it is believed that Goddess Durga, divine mother, had destroyed the evil forces of the Demon Mahishasura during this time. Simply,we can say  Dasara is nothing but good winning over the evil. Each state celebrate Dussehra in their own ways. The way of Celebrating festival may be different place to place but each and every celebration is Unique!! You can observe complete devotion and dedication in people towards Goddess Durga on these Navaratri Celebrations. Here too people celebrating Devi Navaratri Celebrations grand!!! In Telangana, telangana government wonderfully organising "Batukamma Festival" and people celebrating Batukamma festival very grand !! All most each and every road is decorated with colourful  flowers and sticks. In Vijaywada, Andhra Pradesh this Devi Navaratri celebrations celebrates in traditional way like worshipping Lord Durga with Ashta kalasha pooja, samoohika ashtothara sahasranamavali pooja, lalitha parayana, kumkuma pooja,Chandi yagam etc etc. 

The ninth day of Devi Maha Navaratri is called Durga Ashtami !! an auspicious day of Devi Navaratri according to Hinduism.  It falls on the Ashtami tithi of Chaitra month according to the Hindu calendar. This day is also known for "Asthra Pooja" (Worshipping Weapons). Usually people perform pooja to their Machinery in their industries and factories. Durga avatar is the most Powerful avatar out of all avatars. 


On this Durga Ashtami day, we can chant Durga dwa trisannammala stotram, Durga Ashtakam and Lalitha sahasranama Parayanam which are most powerful stotras and offer Vadapappu, Panakam, Lemon Juice, Pulihora(Chidrannam) and Allam Garelu. Yesterday I made Tamarind Rice (Pulihora) and Allam Garelu (vada) For Goddess Durga. Here I am giving you the powerful sloka of Durga. As Goddess Durga loves 9 number please chant this sloka 9 timesto get courage and power!!


     "Jayanthi Mangala Kali Bhadrakali Kapalini
         Durgaakshama Sivadhatri swaha swadha Namosthuthe"

Let us learn how to make special & traditional Tamarind Rice and Allapu Garelu !! 
TAMARIND RICE :

Ingredients :
1 cup Raw rice
75 grams Tamarind (soaked in water)
1/2 bowl Cooking oil
Salt to taste
1table spoon Turmeric Powder

For Tempering / Tadka :
Ground nuts / verusanagapappu                            : 20 gms
Chana dal / Senagapappu (bengalgram)                : 2 table spoons
Urad dal   / Minapapappu(split black gram)             : 1 table spoon
Mustard seeds/ aavalu                                             :  1 table spoon
Dry Red chillies/yendu mirapakayalu                       :  3-5 broken
Hing/Asafoetida/ Inguva                                           :  1/4 table spoon
Curry leaves                                                             : 2 stems
Green Chillies                                                           : 6- 8,slit lengthwise

Method :
1. Cook the rice in such a way that each grains are separate. Let it cool 
    for sometime.
2. Spread the cooked rice in a wide bowl, add required amount of salt,
    turmeric powder , few curry leaves and 1table spoon oil and mix well.
3. Soak tamarind in water and extract thick juice from it. Discard the pulp.
4. Heat a pan with oil, add ground nuts and broken red chillies, let them 
    fry for few seconds, separate from oil and add to cooked rice.
5. To the same pan, add chana dal, urad dal,fry till they become golden 
     colour, then add  mustard seeds, curryleaves and fry
     for few minuites.Separate them from oil and add to cooked rice.
6. To the same pan, add thick tamarind juice, pinch of turmeric powder 
    and a pinch of powdered jaggery and pinch of red chilli powder to 
    balance more sourness of tamarind.
7. Now add chopped green chillies to tamarind juice.Let it cook on 
    low flame for few seconds, chillies become tangy at this mooment.
8. Now add this tamarind extract and green chillies to the cooked rice and
    mix well. 
9. Delicious, tangy and tasty Tamarind Rice is ready to be served.

ALLAM GARELU (GINGER VADA) :

Ingredients :
Urad dal                  :     2 cups
Green Chillies         : 10 -12 ( can adjust according to your spice levels)
Ginger                     : 3 inch pieces
Salt  to taste
Oil for deep frying.

Method :
1. Soak Urad dal for 3 hours with sufficient water.
2. Blend the soaked urad dal(blackgram) along with green chillies,ginger
    pieces and required amount of water with minimum water. Do not add
    too much water. The batter should be thick and mix the batter 
    vigorously with hand or spoon in one direction to get smooth vada.
3. Heat a wide thick bottomed kadai with sufficient oil for deep frying.
4. Now take small quantity(big lemon size)of ground paste(batter) and 
    spread this paste on a plastic sheet or any plantain leaf(arati aaku) by
    applying water to hand to each time. Make a small hole in middle.
    Gently drop it into the hot oil.
5. Fry the Garelu/ Vadas on low flame till they turn into golden brown
    colour. Continue the process with the remaining batter.
6. Hot hot Vada / Garelu is ready to serve :)
7. Serve it hot with Ginger chutney or Coconut chutney.



Hope you enjoyed both dishes "Tamarind Rice and Ginger Vada"!! Wishing you all Happy Durga Ashtami !! May Goddess Durga bless you and your loved ones on this auspicious day!!:)  Meet you tomorrow with another interesting recipe, till then bbye...

Nagasri

October 8, 2016

Daddojanam - Spice Curd Rice or Yogurt Rice

Hi readers, Today eighth Day of Devi Navaratri, Today alankaram is Goddess Saraswathi, the mother of vedas!! Saraswathi is the mother of Knowledge,music and all the creative arts. Students worship Goddess Saraswathi Devi to perform well in examinations. Here I am giving sloka of Saraswathi to improve memory, power and concentration in studies


"SARASWATHI NAMASTHUBHYAM
VARADE KAMARUPINI
VIDHYARAMBHAM KARISHYAMI
SIDDHIRBAVATHU ME SADHA

Daddojanam, Vadapappu, Panakam, Atukulu, Bellam, Honey Naivedyam

Today I worshipped Goddess Saraswathi Devi with flowers and offered Daddojanam, Atukulu, Vadappu, Panakam, Honey and Jaggery as Naivedyam. Here I am posting the recipe for "Daddojanam" (spice curd rice).During Dasara Navaratri in temples, this Daddojanam is served as Prasadam. It is a simple and quick recipe by just mixing rice with curd and tempering it. 

I made this Daddojanam with minimal ingredients. The key ingredient in this recipe is "Curd".Fresh curd and right amount of salt gives excellent taste to this Daddojanam. Well, let us see the procedure for high protein rice recipe "Daddojanam"..

Naivedyam For Goddess Saraswathi

Ingredients :
1/2 cup rice
2 cups fresh, full cream curd
1/2 cup whole cream milk (boiled and cooled)
Salt to taste
1 small piece of Ginger
5-6 Green chillies
1 Spring Curry leaves
For Tempering / Tadka/Popu :
2 table spoons Oil
1 table spoon Chana dal
1 table spoon Urad dal
1 table spoon Pea nuts
1/4 table spoon Mustard seeds
1/4 table spoon Cumin seeds
2 Red chillies 
a pinch of Hing
                                      Daddojanam Nivedan For Goddess Saraswathi

Method :
1. Wash the rice and cook in Pressure cooker by adding water for 2-3 
    whistles. After 3 whistles,turn off the flame.The rice should be mushy.
2. Let the rice cool. Once cool down add required amount of salt and curd
    to the rice and mix well.
3. Heat a pan with oil, add chana dal , urad dal, peanuts, let it fry for one
    minuite till they turn golden colour. Then add mustard seeds, cumin 
    seeds, broken red chillies, curry leaves, fry for one minuite on medium
    flame.
4. Now add finely chopped ginger pieces, green chilli pieces and fry one 
    more minuite and turn off the flame.
5. Add luke warm water to the curd rice and give a good mix.
6. Now add the talimpu to the curd rice and mix well.
7. That's it !!! Daddojanam is ready to serve.
8. Transfer it to serving bowl and offer to Lord Saraswathi Devi as 
    Prasadam.

Notes :
  • Curd should be always fresh and thick
  • Rice should be mushy.
  • Always mash the rice well before adding curd.
  • Add only luke warm milk to the curd rice.
  • Do not add too much seasonings to the curd rice, it spoils the taste of daddojanam
Offer this "Daddojanam"as naivedyam to Goddess Saraswathi and serve to your family as Prasadam. Please leave your feedback here to improve my blogging skills. Will meet you with another interesting recipe, till then bbye...

Nagasri


October 7, 2016

POORNAM BOORELU & KSHEERANNAM NAIVEDYAM FOR LORD MAHALAKSHMI DEVI

Hi readers, Today Seventhday of Devi Navratri, today alankaram is Maha Lakshmi Devi alankaram!! Peple worship Goddess Mahalakshmi DeviI and perform kumkum pooja. Goddess Mahalakshmi is the goddess of wealth, luxury,beauty, power and auspiciousness. Mahalakshmi fulfills the promisses of material, wealth and contentment. Mahalakshmi represents fortune,purity, courage and fertility. So let us worship Goddess Mahalakshmi Devi with the below powerful mantra and offer her favourites Ksheerannam and Poornam Boorelu..

                               Maha Naivedyam For Goddess Mahalakshmi


MAHALAKSHMI MANTRA :
"Lakshmim ksheera samudra raja  thanayam 
Sriranga Dhameswareem Daasi bhootha   samastha deva vanitham
Lokaika deepamkuram,Sri manmandha    kataaksha labdha vibhava
Brahmendra Gangadharam, twam  trilokya kutumbinim 
Sarasijam Vande mukunda priyam"

Today I performed Mahalakshmi Pooja with Kumkum & Roses, offered Jaggery Pongal and Pooram Boorelu for Goddess Mahalakshmi Devi.Here I am posting the recipe for Poornam Boorelu. Let us see the procedure..

                                  Poornam Boorelu

Ksheerannam 
               
Ingredients :
Rice/biyyam -2 cups
Black gram/urad dal/minapapappu -1cup
Bengal gram/chana dal / Senagapappu -1 cup
Jaggery/bellam – 1cup
Elachi Powder - 1/4 tea spoon
Oil for deep frying 

Method :
 Soak 2 cups of rice and 1cup of black gram for 4 hours 
     and grind adding water, in to a semi solid batter (doshalapindi)
     and keep aside. Batter should be in medium thickness
◆ Soak 1cup of Bengal gram(Chanadal) for 4 hours and cook in pressure
     cooker by adding 1 glass of water,after three whistles, turn off 
     the flame.Let it cool down, drain water ,then grind it into a fine paste.
◆ Add 1cup of grated jaggery to the ground bengalgram (chanadal)
     paste, mix well with the help of hands.
◆ Now make small balls like laddu from the above paste and
     keep aside.
◆ Heat a big thick bottomed kadai with enough oil for deep frying.
◆ Take the batter which is prepared first,add salt and pinch of baking 
     soda, give a good mix, then dip the above prepared balls and deep 
     fry them in oil till the colour changes to golden yellow colour.
◆ Repeat the process with the remaining balls.
◆ Now hot hot Poornam Boorelu are ready. Serve it hot hot !!

Hope you enjoyed Poornam Boorelu and Jaggery Pongal !! Please leave your response here !! Will meet you all with another interesting 
recipe, till then bbye:)

Nagasri




Roasted Eggplant Chutney / Kalchina Vankaya Pachadi

As discussed before Andhra people are fond of  Pickles and Chutneys. Chutneys made with fresh vegetables are very much famous in Andhra. I made chutneys with almost all vegetables. Today I am posting a unique chutney "Roasted Eggplant Chutney / Kalchina Vankaya Pachadi". I made this chutney with roasted egg plants. To prepare this chutney, roast the eggplants directly over the gas burner, so that insides of the Eggplant is cooked. As we roast over direct flame it gives smoky taste and flavour to brinjals which is unique in its own way. This chutney goes well with hot steamed rice, any vegetable stir fry and dollop of ghee.

The big round violet eggplants are used to prepare this chutney. Before making Pachadi, check the brinjals are infected with worms or not. Eggplants should be firm, but not hard.It should be tender. Let us go through the recipe...

                           ROASTED EGG PLANT CHUTNEY / KALCHINA VANKAYA PACHADI

Takes 30 min, Serves : 3
Ingredients:
2 large violet round Eggplants / Vankayalu
1/2 lemon size Tamarind (soaked in water)
6-8 Green chillies, slit lengthwise (adjust according to your spice levels)
1 big bunch of Coriander leaves (finely chopped)
Salt to taste
A pinch of Turmeric Powder
1/2 table spoon oil 
For Tempering / Popu :
1 table spoon of oil
1 table spoon of Urad dal
1 table spoon of Chana dal
1/4 table spoon of Mustard seeds
1/4 table spoon of Cumin seeds
1/4 spoon of Asafoetida / Hing/ Inguva
2 springs curry leaves
Method:
1.Wash the eggplants thoroughly with water and dry with
    a kitchen towel. Apply oil to the eggplants and place it 
    directly on the gas burner and keep turning the eggplants 
    very often, so that the skin on the surface is uniformly 
    blackened. Smoky flavour comes out from the roasted brinjals
    at this moment.
2. Eggplants skin will start leaving when it is roasted completely.
3. Gently remove the skin,wash with water and pluck the stem 
    out. Allow them to cool down for sometime.
4. Mash the cooled eggplants with the help of hands
4. Now add green chillies, soaked tamarind, few coriander 
    leaves, salt and turmeric powder to a mixie jar and grind it into 
    a fine smooth paste.
5. Add this ground paste to mashed eggplants and give it a 
    good mix.
6. Heat a small pan with oil, add chana dal, urad dal. Roast them
    till they turn golden brown colour, then add mustard 
    seeds, cumin seeds, allow it to splutter, when they stop 
    sizzling add curry leaves,hing. 
7.  Now add the mashed egg plant mix to the seasonings and 
     mix well. Let it cook for 3-5 minuites.
8.  After 5 minuites, turn off the flame and transfer it into a 
     serving bowl.
9. Garnish with fresh, finely chopped coriander leaves.
10.Serve it with hot steamed rice, any vegetable stir fry and ghee.
    
Hope you enjoyed 'Roasted Eggplants chutney' / 'Kalchina Vankaya
Pachadi'. Don't forget to leave your feedback here:)which means me a lot.

Nagasri

October 6, 2016

AYURVEDIC TEA - REDUCE YOUR BELLY FAT !!!

Hello readers, I am back with an interesting health supportive element "Ayurvedic Tea". We are living in modern society in which many people care about their appearance. Appearance plays an important role in your daily life. It is very good if you have good appearance. But today's times because of junk foods or some other reasons  people suffering with Obessitty,with heavy weight and belly fat problems leading to several health issues. Are you worrying about your heavy weight and belly fat ?? then my "AYURVEDIC TEA" helps you  a lot. No need to do much hardwork. It is very simple and easy. I read somewhere about this Ayurvedic Tea and yesterday I made. It's really refreshing !! Let us see the procedure 
                                                                              AYURVEDIC TEA

Ingredients :
1 spoon Carom seeds /Ajwain (vamu)
1 spoon coriander seeds ( dhaniya)
1 spoon fennel seeds (saunf)
1 spoon Cumin seeds (jeera)
2 small sticks of Cinnamon
10 cloves
8-10 Peppercorns
2 small pieces of Ginger
1 litre of water
                                              AYURVEDIC TEA

Procedure to make Ayurvedic Tea : 
1. Take a large pot, add water. Let it come to boil on high flame.
2. Take a mortar and pestle and coarsely grind the spices like Cinnamon 
     sticks, Peppercorns,Coriander seeds and crush the ginger pieces too.
3. Add the crushed spices to the boiling water and cover the lid. Let it boil
     for 10 minuites. Now the flavour and goodness of spices infuse into
     water.
4. Let the water cool down for sometime and water comes to room 
     temperature.
5. Take a flask, strain out the spices from the water and store this tea in
     a flask.
6. Ayurvedic Tea is ready !!!

Ayurvedic Teas are natural and are packed with loads of benefits.Here I have listed some of the health benefits of Ayurvedic Tea can have for you!!

Health benefits of Ayurvedic Tea :

1. This Ayurvedic Tea boosts the immunity of the body.
2. The heat element in all of the ingredients speed up the metabolism rate,
     thereby it burns belly fat fast.
3. It eliminates toxins from the body.
4. It purifies blood and warms up blood circulation.
5. It cleanses Urinary tract.
6. It improves Digestion.

October 5, 2016

Green Chilli - Coriander - Garlic Chutney

Welcome !!! to my blog "Yummy Kitchen" :) Dear readers, it's been a long time, since I posted any chutney recipe. I love to experiment different chutney recipes.You can see my love and passion for chutney from this post. Yesterday I tried different chutney recipe for Muddapappu and rice. I got bored having Muddapappu and Aavakaya combination, so wanted to have different chutney along with Muddapappu and Rice. I have collected few green chillies, few garlic pods and a bunch of coriander leaves from my refrigerator and made this new combination "GREEN CHILLI - CORIANDER - GARLIC CHUTNEY". It turned out super yummy, tempting and delicious. I had this chutney along with hot steamed rice, muddapappu and spoonful ghee. I am speechless!! I cant express the feeling in words.My family members too loved this chutney too much and got very good appreciation:) It is very easy and quick recipe to make. Let us see the procedure for this tempting side dish :)


Ingredients :
10 Green chillies ( can adjust according to your spice levels)
5-6 Garlic cloves
1 big bunch of Coriander leaves
Salt to taste
1/4 tea spoon Turmeric Powder
2 table spoons Oil

For Tempering/Tadka/Popu :
1/2 spoon Chana dal
1/2 spoon Urad dal
1/4 spoon Mustard seeds
1/4 spoon Cumin seeds



Procedure :
1. Heat a pan with oil, once oil is hot, add green chillies and garlic cloves
    stir fry few seconds till chillies become soft.
2. Then add finely chopped coriander leaves and fry for few seconds till 
     coriander leaves become soft.
3. Add turmeric powder and salt and fry one minuite. Switch off the flame.
4. After cool down, transfer this to a mixie jar and grind into a fine smooth
    paste.Shift it into a serving bowl.
5. Heat a small pan with oil, add chana dal, urad dal, mustard seeds and 
     cumin seeds, let them splutter for few seconds. Switch off the flame
     and pour this seasoning over ground chutney.
6. Serve it with hot steamed rice, muddapappu and spoonfull ghee.

After reading my post, I am sure you definately spice up your food with this
" GREEN CHILLI - CORIANDER - GARLIC CHUTNEY"  !!!

If you found this post, kindly consider liking to it or sharing to it with others and please leave your valuable comments and suggestions which encourages me in cooking and blogging too. Please follow me on my blog or g+ or twitter or Facebook to keep up to date with Yummy Kitchen :)

October 3, 2016

Chakkarpongali (Sweet Pongal) and Karapongal Naivedyam recipe

As already promised, I am back with another delicious Naivedyam recipe "Sweet pongali" and "Karampongali" on account of second day of Devi Mahanavaratri!! Yesterday I performed kumkum pooja for "Gowrimatha" and offered sweet pongal and karam pongal as naivedyam. Usually women starts Gowripuja vratam at the time of marriage. Every girl should do this Gowripuja at marriage time for the wellbeing of lifepartner. After marriage, here in Andhra Pradesh every newly wedded girl will start 'Mangalagowri Vratham' on sravanamasam for five years. They do puja with Kumkum, Haldi and with flowers for Gowrimatha with dedication  and offer different naivedyams to please Gowrimatha. After five years they do Udyapan. Every tuesday and friday doing kumkumpuja for gowrimatha is good for the happiness and welfare of our family.



 During Dasara festival celebrations second day here we celebrate "Gowrimatha avatar". On second day I made Sweet Pongali,Karam Pongali,Vadapappu and Panakam as nivedan for Gowrimatha. It turned out super yummy and delicious. I wanted to share my naivedyam recipes, so I asked my lovely son's :) help in taking pictures. He has taken each and every pic of naivedyam and decoration and the same posted in my blog. Let us see the procedure.....



Sweet Pongali 
Ingredients :
1/2 cup Rice                               
1/4 cup Moongdal                         
1/2 cup gratted or powdered Jaggery
3-4 table spoons Ghee
1/4 spoon Elachi powder
6-8 broken Cashew nuts
5 Raisins

Procedure :
1. Fry rice and moongdal in a pan on low flame for 3-4 minuites.
2. Wash several times with clean water and cook in a pressure cooker for 3-4 whistles.
3. Once pressure released completely, remove the lid and mash the cooked rice.
4. Take heavy bottomed vessel, add grated jaggery,elachi powder and little water. Let it cook for sometime till the jaggery melts. Now thick jaggery syrup forms.
5. Now add this jaggery syrup to the cooked rice mixture and mix well.
5. Heat a small pan with ghee, add cashewnuts, fry till it turns golden colour. Then add raisins, stir fry till it turns swollen. Pour this on cooked sweet pongal mixture. Mix well.
6. Transfer to serving bowl and offer to Lord Gowrimatha.
7. Later you can offer this yummy, delicious  prasadam to your 
    family members, friends and neighbours.


Kara Pongali :
Ingredients :
1/2 Cup rice
1/4 cup moongdal
5 table spoon ghee
6-8 broken cashew nuts pieces
15 pepper corns
1/4 table spoon pepper powder
1/4 table spoon cumin seeds
1 small piece ginger
5 green chillies, slit lengthwise
8 curry leaves
a big pinch of hing
1/4 tea spoon turmeric powder
salt to taste

Procedure :
1. Fry rice and moongdal in a pan for few seconds. 
2. Wash several times with clean water and cook in a pressure cooker
     for 3-4 whistles.
3. Heat a pan with ghee, add cumin seeds, let them splutter, then add 
    broken cashew nuts, green chillies, fry for few seconds till cashew nuts
    become golden colour and chillies become soft. 
4. Then add pepper powder, pepper corns, turmeric powder, curry leaves
     hing and fry for few seconds until nice aroma comes out .
5. Now add cooked rice and required quantity of salt mix well.
6. Transfer to serving bowl. Offer this prasadam to Matha Gowri
7. Serve it hot to your loved ones:)

Please leave your comments and suggestions ....

Nagasri

October 1, 2016

Ksheerannam (Rice Payasam) - On first day of Devi Navratri

Hi readers, Devi Navaratri(Sharad navaratri) started from today!! Dussehra is the most popular Hindus Festival. Here in Andhra Pradesh Dussehra is also called as Vijaya Dashami ..Vijaya means victory Dashami means 10th day. The first nine days celebrates as "Maha Navaratri". The nine days of celebration of worship of Lord Durga matha in different avatars. Every year this festival falls in the month of September or October. Here Dussehra celebrates grand with full of colours, flowers and with different naivedyams!! 


On this Navaratri days, I do worship Lord Durga Matha with different flowers like Gulabi, Chamanthi, Malli, Paarijatha pushpam, Ganneru, Sampangi,Virajaji etc. Today I worshiped Lord Durga matha in the form of Bala Tripura Sundari with Chamanthi flowers. I offered Vadapappu, Panakam,Ksheerannam and Sanagalu for Bala Tripura Sundari Devi. Usually i do Kumkuma Pooja for Lord Durga and chant all stotras related matha Durga. Out of all stotras Mahishasura Mardhini stotram, Ashtalakshmi stotram, Lalitha sahasranama stotram, Annapoorna ashtakam, are most powerful stotrams. These Mahanavaratri Naivedyams are very delicious and delactable. I started Mahanavaratri with a sweet 'Ksheerannam' for Lord Balatripura Sundaridevi. I have taken pics of naivedyam and posting the recipe on my blog. Let us see the ingredients and procedure to make  " KSHEERANNAM"


Ingredients :
Full cream milk                                - 6 cups
Rice (biyyam)                                - 1 cup
Yellow moongdal/pesarapappu     - 2 table spoons
Jaggery(bellam)                                - 2cups (grated or powdered) 
Ghee                                               - 3 or 4 spoons
Cashew nuts                                   - 10 no
Raisins                                             -  8 no
Yelakula podi / Elachi powder          - 1/4 table spoon


Procedure :
1. Wash the rice, and yellow moongdal several times with clean water
     and drain. Keep aside
2.  Boil the milk in a thick bottomed vessel on medium flame. Stir milk 
      continuous to avoid the milk solids from sticking at the bottom..
3.  To the boiling milk, add drained rice and moongdal and stir.
4.   Cook the rice till it becomes mushy and soft. Stirring once in few 
      minuites is needed.
5.  Once the rice is cooked well in milk, add ghee and elachi powder, mix
     well and mash the rice with ladle. Switch off the flame.
6. Now add grated jaggery to the cooked rice and mix to blend everything
    well.
7. Heat a small pan with 1 table spoon of ghee, add broken cashew
     nuts, fry them till golden, then add raisins,stir they swell and pour 
     this to rice payasam (khseerannam).
8. Garnish with fried Cashew nuts and raisins.
9. Ksheerannam is ready to serve.

Note : All cooking process should be done on low flame.

Offer this Naivedyam to Lord Durga matha and get blessed with her blessings:) You can surprise your friends and your family members too with this creamy, rich rice desert "Ksheerannam" on this festival day !! Serve it hot , celebrate the festivals with colours and joy !! :) see you tomorrow with another  Naivedyam:) till then bbbye

Nagasri

About Me

My photo

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