November 25, 2016

Andhra Allam Pachadi - Ginger Chutney

As already discussed, Andhra Cuisine boasts of most varieties of Pachadis (chutneys) than any other cuisine. Today I am back with a fingerlicking, mouthwatering and simply inviting sweet, tangy and spicy "Allam Pachadi aka Ginger Chutney" !!! which goes well with Dosha,Pesarattu, Idly, Uthappam, Pulagam etc..Those of you who love to have ginger in their regular diet will deffinately like this chutney and I am sure this chutney will makes you amazingly addictive to it !! Well !! Let us check the procedure for this yummy, tasty and delicious "Allam Pachadi"....

MAIN INGREDIENTS
Ingredients :
2 " 2-3 ginger pieces,remove skin,slice
(can reduce as per your spicelevels
3 table spoons oil
INGREDIENTS
2 table spoons chana dal
2 table spoons urad dal   
1 table spoon Fennel seeds  
1/4 table spoon Mustard seeds 
1/4table spoon Cumin seeds
20 Dry Red chillies
(can adjust according to your spice levels)
3- 4 Green chillies
Big lemon sized Tamarind,
soak in water.
3 table spoons of grated  Jaggery
big pinch of asafoetida
Salt to taste
pinch of Turmeric powder

Procedure :
1. Remove the seeds from tamarind and soak in a bowl 
    of water, keep aside.
2. Heat a pan with oil, add chana dal, urad dal, dry red chillies, 
    fennel seeds,mustard seeds,cumin seeds one by one in the same 
    order, fry them for few minuites until nice aroma comes out.
3. Then add green chillies, a big pinch of asafoetida and fry for 
    1-2 minuite. Add ginger pieces, salt and turmeric powder to 
    the same pan.Switch off the flame.
4. Let it cool down for some time. After cooling down, take a 
     mixie jar, add fried ingredients and grind it into a coarse paste.
5. Then add grated or crushed jaggery and soaked tamarind 
     pulp and grind it into a smooth paste .
6. Test for salt, if needed add more.
7. Transfer this into a serving bowl.
8. Serve it with hot, crispy Dosha, Pesarattu, Idly, Undrallu 
    or Pulagam etc.

This is my style!! Hope you all enjoyed my "Allam Pachadi - Ginger Chutney" !! Feel free to share your opinions on my recipe and about my blog and leave your valuable comments here which motivates me a lot !! Thanks for visiting my blog. Will meet you with another interesting recipe, till then bbbye...


Nagasri

November 23, 2016

Instant Karivepaku Pachadi - Instant Curry leaves Chutney

Hi friends, today I brought a beautiful chutney to the Yummy Kitchen's Table !! Today's special is "Instant Karivepaku Pachadi" made from fresh tender Curry Leaves.It's so fresh and superbly delicious!! Especially the colour and flavour of this chutney makes you irresistible..Yesterday I made this chutney with fresh tender curry leaves and you know?? it turned out superbly delicious. I think nobody knew that we can make a chutney with only curry leaves It goes well with hot hot piping rice and ghee in winter nights !! Here I am sharing this simple, quick and very easy  to make instant chutney "Karivepaku Pachadi aka Curry Leaves Chutney".You can make this chutney in seconds.All you need is fresh and tender Curry Leaves !!! Let us jump into the procedure ☺:P


Ingredients :
1 cup of fresh, tender curry leaves
1 lemon size tamarind, soak in water
6-8 Dry red chillies, broken into pieces
2 green chillies,slit lengthwise
Salt to taste
1/4 spoon Cumin seeds/jeelakarra/jeera

Preparation :
1. Wash and clean the curry leaves well and drain it.
2. Soak Tamarind in water and keep aside
3. Take a mixie jar now, add fresh tender curry leaves, broken red chillies
    slit green chillies, soaked tamarind pulp, salt and spoon of cumin seeds.
4. Grind all the ingredients into a coarse paste.
5. Transfer this pachadi into a serving bowl.
6. Serve it with hot steamed rice and ghee.

It tastes amazing with hot steamed rice and ghee in this winter. Just try it once and enzoy !!!

Feel free to leave your comments and suggestions here to improve my cooking& blogging skills.Thanks for visiting my blog☺





Nagasri

November 22, 2016

Mukkala Pulusu / Dappalam / Mixed Vegetable Stew

Hi readers, Today I am blogging another version of "Mukkala Pulusu". This time I used different vegetables like Sweet Potato, Drumstick, Carrot,Ladies Finger cooked in tamarind extract and also added rice flour water to thicken the pulusu(stew). It goes well with mudda pappu,hot steamed rice, papad and ghee.This Mukkala Pulusu is completely Andhra Brahmin Dish which tastes sweety, tangy and little bit spicy. Let us see the procedure for this Brahmin Dish ☺☺☺ ...


Ingredients :
1 very big lemon sized Tamarind, soak in water for 15 minuites
2 table spoon grated jaggery
Salt to taste
2 table spoons Red Chilli Powder
2 table spoons Rice flour
Pinch of Turmeric powder
1 spring Curry leaves
3-4 table spoons finely chopped coriander leaves


Vegetables :
2 medium sized Sweet Potatoes, chopped into big chunks
2 medium sized Drum stick, chopped into 1 1/2 " pieces
1 Carrot, cut into big chunks
1 Ladies finger, cut into 3 pieces
1 tomato, chopped into fine pieces
2-3 green chillies slit lengthwise


For Tempering :
1 table spoon oil
1/2 spoon mustard seeds
1/2 spoon cumin seeds
3-5 fennel seeds
pinch of asafoetida


Method :
1. Soak tamarind in water for 10-15 mins and remove tamarind pulp 
    and keep it aside. Add required quantity of water to cook the veggies.
2. Add chopped vegetables,slit green chillies,tomatoes,few curry leaves
    to the tamarind pulp and add salt, turmeric powder and grated   
    jaggery, red chili powder and cook for few more minuites.
3. Take a small bowl, add rice flour and 1/4 cup of water mix well and
     make a rice flour solution .
4. Add this rice flour solution to the stew and cook few more minuites 
    until you get the required consistency.The consistency should
    neither be very thick nor very thin.
5. Heat a small pan with oil and crackle mustard seeds,cumin seeds, 
    fennel seeds, red chillies,curry leaves and asafoetida and fry well 
    and add this to the boiling Pulusu(stew).
6. Transfer this stew into a serving bowl, garnish with finely chopped
     coriander leaves.

Hot hot sweet, tangy 'Mukkala Pulusu' is ready to serve !!! Serve it and

enjoy !!!

Please leave your feedback about my recipe here.....Meet you with another interesting recipe, till then bbbye....



Nagasri

November 17, 2016

Dosakaya Mukkala Pulusu - Yellow Cucumber Stew in Andhra Style

The weather here calls for a good stew. Today I am blogging a sweet - tangy taste stew made with Yellow Cucumbers. There are many variations in Andhra for this Mukkala Pulusu. Some people make this Mukkala Pulusu using different vegetables like Sweet Potato, Bottle gourd, ladies finger, Drum Stick, Radish. Another Version is purely made with Bottlegourd, drum stick and tomato pieces. Today I am blogging "Dosakaya Mukkala Pulusu". As all we know, the key ingredient is 'Dosakaya' (Yellow Cucumber). This Mukkala Pulusu is a typical Andhra Brahmin dish:).My mom used to prepare this Mukkala Pulusu which tastes amazing with Plain Mudda Pappu, Rice and ghee. Let us see the ingredients and procedure....



Ingredients:
1 cup Medium Size Yellow Cucumber Pieces (Dosakaya Mukkalu)
1 small lemon size Tamarind or 4 table spoons thick tamarind juice
2-3green chilli chopped (Pachimirapakayalu)
1 big Onion chopped
1 Tomato chopped
 pinch of Turmeric Powder
1-2 spoon Red Chilli Powder
2 sp grated Jaggery/bellam
 pinch Hing/asafoetida/ inguva
1 spoon Rice Flour
Salt to taste


For Seasoning :
1/2 spoon Mustard seeds
1/2 spoon Cumin Seeds
1/4 spoon Mehti seeds
1 Red chilli,broken into pieces
2 spoons cooking oil
1 spring curry leaves
Finely chopped fresh coriander leaves


Procedure :
1. Clean and soak tamarind in water and extract the juice.
2. Add chopped Dosakaya Mukkalu, onions, and tomato pieces to the 
    tamarind juice, add little  water to cook the vegetables.
3. Add salt, turmeric powder, grated jaggery to the tamarind juice and
    cook on medium flame for about 20 minuites.
4. Check the vegetables are well cooked or not.
5. Then add Red chilli powder and cook few more minuites.
6. Take a small bowl, add rice flour, mix well with 1/4 cup water and

     make a thin solution.
7. Now add this rice flour water and stir well. Simmer for 5 minuites, stew
    become little bit thick, then turn off the stove.
8. Heat a small pan with oil, add mustard, methi, cumin seeds and red
    chilli, when they splutter add curry leaves and a pinch of asafoetida, 
    fry them on low flame for few seconds.
9. Pour this seasoning over Dosakayala Mukkala Pulusu. Transfer this 
    stew into a serving bowl.
10. Garnish with fresh finely chopped coriander leaves.
11. Serve hot with hot steamed white rice,plain mudda pappu, ghee and
      papad.


Traditional Andhra Brahmin Dish "Dosakaya Mukkala Pulusu" is ready !! Serve it hot and enjoy !!!

Nagasri



November 11, 2016

Andhra Dosakaya - Pachimirchi Pachadi ( Yellow Cucumber -Green Chilli Chutney)

Hi everyone !! am back with another traditional low calorie vegetable chutney "Dosakaya - Pachimirchi mukkala pachadi" (Yellow Cucumber - Green Chilli Chutney) which is especially good for weight watchers. It is very easy to make and quite healthy too as Cucumbers are rich in Vitamin C and Vitamin A and low in sodium. I love to have raw Cucumber. It's better to consume raw cucumber to get all benefits of the vegetable.



There are many variations in making this Cucumber Chutney, today I am posting raw "Cucumber - Green Chilli Chutney". This is one of the best and healthiest way to enjoy Cucumber without loosing it's nutrients. I used to make Dal, Chutney, Mukkala Pulusu and Sambhar with this Yellow Cucumber. My momma used to say this Yellow Cucumber is rich in Calcium which is good for growing children. Let us see the procedure to make this Raw Chutney :)



Ingredients :
1 medium sized hard and raw Cucumber
6-9 green chillies (can adjust according to your spice levels)
salt to taste
Lemon sized Tamarind ( Soak in water for few minuites)
1/2 cup finely chopped fresh Coriander leaves


For Seasoning :
1 1/4 table spoon Oil
1 spoon Chana dal
1 spoon Urad dal
1/4 spoon mustard seeds
1/4 spoon Cumin seeds
1-2 dry red chillies, broken
a big pinch of asafoetida/ hing/ inguva


Procedure :
1. Wash yellow cucumber and peel off the skin.
2. Cut into 2 big pieces. Remove the seeds and check the cucumber is 
    bitter or not.
3. Chop half piece of the cucumber into small fine pieces and keep aside
4. Chop second half into big pieces.
5. Take a mixie jar, add big sized cucumber pieces, green chillies, salt, 
     turmeric powder, few coriander leaves, soaked tamarind pulp and 
     grind it into coarse paste. Transfer this coarse paste to a serving bowl.
6. Now add remaining finely chopped Cucumber pieces to the coarse
    paste and mix well.
7. Heat a small pan with oil, add chana dal, urad dal, fry them for few 
    seconds until they turn golden colour. Then add mustard, cumin seeds,
    broken red chillies, fry for 1 minuite, then add spring of curry leaves, 
    pinch of asafoetida.
8. Pour this seasoning over chutney and garnish with finely chopped fresh
    coriander leaves.
9. Serve this with hot steamed rice and ghee.


Dosakaya - Pachimirchi mukkala Pachadi is ready to serve, serve and enjoy !! Try it once and let me know how it turned out !!!

Thanks for visiting my blog, please leave your valuable feedback about my recipe and my blog too....


Nagasri

November 10, 2016

Andhra Style Cauliflower - Chanadal - Coconut Stir Fry

Hi readers!! Cauliflower season has started.There is a plenty of Cauliflower available in the market, and i usually buy them often as everybody in my family loves Cauliflower. Cauliflower aka Gobi is one of my favourite vegetable.Truly!! I can say I am a big fan of Gobi :) I love almost all cauliflower recipes. I often make different varieties with Cauliflower. Whatever the dish you make with Cauliflower it will not disappoint you !!! When it is raining!!! having hot hot Gobi manchuria or Gobi 65 along with a cup of hot tea, hmmm it's divine feeling !! In chilled winter nights, just make spicy Gobi masala, serve it hot with parathas or chapathis,really they taste heavenly. I am sure your family members become speechless!! Have you tried this anytime ??:) Just try it once :)


There are tons of recipes for this Cauliflower. We can use cauliflower to make pickles,curries, fried snacks,soups, salads etc..The Gobi dish I am talking about today is "Cauliflower -Chanadal - Coconut Stir Fry", a very good accompaniment for hot piping rice, sambhar and ghee..Let us learn how to make this simple dish "cauliflower - chanadal - coconut stir fry"..


Ingredients :
1 medium sized cauliflower
1/2 cup chana dal, soaked in water for 20 minuites
1 cup grated fresh coconut
3 green chillies, slit lengthwise
1 spring curry leaves
Salt as needed
1 spoon red chilli powder
pinch of turmeric powder
2-3 table spoons fresh finely chopped coriander leaves


For Seasoning :
1 1/2 table spoon oil
1 spoon chana dal
1 spoon urad dal
1/4 spoon mustard seeds
1/4 spoon cumin seeds
1 broken red chilli
pinch of asafoetida

Preparation :
1.First thing to do is, soak the cauliflower florets in salted warm water
   to bring all the hidden worms out.Keep aside.
2. Soak chanadal / bengal gram/senagapappu in a cup of water for 20
     minuites.Later,strain and drain the water completely and keep aside.
3. Grate the fresh coconut. keep aside.
4.Heat a pan with oil, add chana dal, urad dal, fry them for few seconds
   until they turn golden colour, then add mustard seeds and cumin seeds,
   let them splutter for a while, then add curry leaves, broken red chilli, 
   pinch of asafoetida.
5. Add soaked chana dal, fry for few seconds, you can say about 5-6 
    minuites.
6. Then add cauliflower florets, add salt, turmeric powder, saute them on
    low flame until the cauliflowers florets is cooked but not mushy.You can
    sprinkle water, but do not add much.
7. Final step - add fresh grated coconut, mix well.
8. Garnish with fresh, finely chopped coriander leaves.
9. All done !!! serve it hot with hot steamed rice, sambhar, papad 
    and ghee :)

Notes :
  • The general rule about cooking with cauliflower is not to overcook.
  •  Cauliflower becomes mushy and tasteless when overcooked.

Hope you all enjoyed my recipe. Please leave your comments and valuable feed back here to improve my blogging and cooking skills :)

Once again, thanks for visiting my blog:) meet you tomorrow !!

Nagasri

November 9, 2016

Uggani / Puffed Rice Upma / Maramarala (Borugula) Upma

Hi readers, am back with some unique,quick and interesting breakfast (or snack) recipe. If you are looking for something quick and light on the stomach then do try this out "Uggani" / Puffed Rice Upma !! Sometimes it's very hard to find time to make breakfast, especially for working women, it's very hard!! for those my "Uggani" works out !! When you have unexpected guests , just make this"Uggani" and serve it with a cup of tea and make your evening delightful !!! Puffed Rice Upma is very easy and quick to make. Not only a quick recipe, it's a healthy recipe too, because it is a good source of carbohydrates.There are two versions in making this Puffed Rice Upma / Uggani (in Rayalaseema it is called as Uggani or borugula upma), here I am sharing one of those. With simple ingredients you can make healthy,nutritious and very light breakfast in short span of time. Let us jump into the recipe now :)....



Ingredients :
8 cups of Puffed Rice / Maramaraalu / borugulu
3 medium sized fresh tomatoes, finely chopped
3-5 green chillies, finely chopped
3 table spoons Coriander leaves , finely chopped
1 spring Curry leaves
Salt as needed
Pinch of Turmeric Powder
1 spoon Red Chilli Powder



For seasoning :
1 table spoon cooking oil
1 spoon Urad dal
1 spoon Chana dal
1/4 spoon mustard seeds
1/4 spoon Cumin seeds


Procedure :
1. Put the puffed rice in water for 1-2 seconds then immediately drain
    the water and keep aside
2. Wash and cut the tomatoes into small pieces and keep aside.
3. Chop the green chillies into small pieces and keep aside.
4. Now take a pan, heat with 1 table spoon of oil, add chana dal, urad dal
    mustard seeds, cumin seeds, let them fry for few seconds.
5. Then add finely chopped tomatoes, green chillies, turmeric powder, mix
     well and cover with a lid. Let it cook completely until the tomato pieces
      turn soft and mushy.
6. When it is done, add salt , red chilli powder and soaked puffed rice /
     maramaralu.
7. Now mix well and cook for 1- 2 minuites. Remove from the flame and 
    transfer this into a serving bowl, garnish with fresh finely chopped
    coriander leaves. 
8. Hot hot Uggani/ Puffed Rice Upma is ready !!! Serve hot !!

Notes :

  • Don't soak puffed rice too much in water and neither stir too much .
  • Don't add much salt because puffed rice comes slightly salted.
Hope you enjoyed my quick, easy, light yet filling dish "Uggani / Puffed Rice Upma":) Leave your comments and valuable suggestions here to improve 
my blogging skills and cooking skills too:)

Nagasri 

November 8, 2016

Andhra Style Menthi Koora - Tomato Pappu (Lentils with Fenugreek leaves and Tomato)

Hi readers, am back with Simple and Fresh Tasting Dal recipe "Menthi Koora - Tomato Pappu ( Methi - Tomato Dal) in Andhra style.Using green leafy vegetables in your menu is quite healthy especially Methi, Palak and Amaranthus are good for health.Yesterday evening after my prayers to Lord Shiva and Vishnu, i quitted the fast and made this Menthikoora - Tomato Pappu. It turned out super yummy and tasty!! so wanted to share this dal recipe in my blog, immediately I have taken pics and posting this recipe here now...This dal preparation is quite different than other dal recipes. As already discussed, Andhra is famous for pickles, chutneys, powders, dals,stir fry and rasam. Especially dals and greens combo is Awesome !! I am sure you would love this recipe and will make you to give a try...Let us see the ingredients and procedure to make this 'menthikoora - tomato pappu'

Menthikoora - Tomato Pappu
Ingredients :
1 cup Toor dal (kandi pappu)
1 or 1 1/4 Methi leaves/fenugreek/ menthikoora, finely chopped
2 medium sized  ripe Tomatoes, finely chopped
3 green chillies, slit lengthwise
Pinch of Turmeric powder
salt as needed
1 or 1 1/4 spoon of Red chilli powder


For Seasoning :
2 table spoons of cooking oil
1 spoon chana dal
1 spoon urad dal
1/4 spoon mustard seeds
1/4 spoon cumin seeds
1 or 2 dry red chillies, broken into pieces
 big pinch of asafoetida
1 spring curry leaves
1 spoon ghee


Preparation :
1. Pluck the methi leaves and wash them under running water to
    remove any dirt.
2. Wash the tomatoes under running water, and chop them into 
    fine pieces.
3. Slit the green chillies lengthwise, keep aside.
4. Wash toor dal with water 2 to 3 times.
5. Take a pressure cooker, add dal with sufficient water, cook until
    3 whistles. Allow the pressure to go off .Remove the lid and mash
    it soft. This gives nice texture to the dal. Keep this aside.
5. Heat a pan with oil, add chana dal, urad dal, fry them until they turn
    golden colour, then add mustard seeds, cumin seeds, broken 
    red chillies, curry leaves and a pinch of asafoetida, splutter them for
    few seconds.
6. Now add finely chopped methi leaves and fry until nice aroma 
    comes out of the fried methi leaves say about for 5 - 7 mins.
7. Then add finely chopped tomatoes, salt, turmeric powder,red 
    chilli powder and cook on medium heat for 4- 5 minuites until
    the tomatoes are cooked.
8. Now add this methi-tomato mix to the cooked and mashed dal,
    mix well with laddle.
9. Finally add 1 table spoon of ghee to the dal before shifting it to serving
    bowl. Addition of ghee at final stage gives nice aroma to the dal.
10.Serve it hot with hot piping rice, dollop of ghee and with any    
     vegetable stir fry (especially potato fry goes well).

Thank you for visiting my blog...Hope you would like this recipe. Please leave your comments and suggestions here which inspires me a lot in improving my cooking skills.

Nagasri 

November 7, 2016

KOTI SOMAVARAM 2016


Today is Koti Somvaram, the most auspicious Monday in the month of Kartika. Today Somavaram(monday),Sapthami thithi, Sravan nakshatram(Lord venkateshwara swamy birth star) It's very rare that's why we call it as "Koti Somavaram" The word " Koti" in Telugu means one crore and Somavaram means Monday. That means this Monday itself is equal to one crore Mondays. In 2016, this Koti Somavaram falls on 7 th November.2016.Surprisingly this year 5 Karthika Somavarams were observed in Hindu calender. Those who are not able to do fasting for 5 mondays , can do fasting this monday will get equal result and blessings from Lord Shiva and Vishnu.In other words performing holy rituals on today gives more result and blessings from the divinity. Especially observing fasting on this day has great importance (vaisishtatha) as per shasthras. 
This Shiva Lingam is from Indonesia Temple made completely with Gold

Here in Local Venkateswara Temple ,Pandits performed Venkateswara Kalyanam

                                 
It is believed that Mondays especially in Kartika month are auspicious and dedicated to Lord Shiva. The month of Kartika is auspicious to Lord Vishnu as well. But, Koti Somvaram is the most precious day among them.Various rituals are performed in Kartika. Many people normally fast during day time on each Monday in this month and eat after the sun set,this we can call it as "Natthalu". Koti Somavaram, the most auspicious Monday is observed on the Monday before full moon day of Kartika month on the star of Shravana. In Vaishnava temples Pandits perform Kalyanam for Lord Venkateswara swamy and Lakshmi Devi and Godha Devi. In Shiva temples, Pandits perform Rudra abhishekam, Sahasra Lingarchana with viboodhi, Bilwa patram, honey, fruit juices, cow milk etc.

Things to do on Koti Somavaram Day :

The fast is from sunrise to next day morning sunrise.

Take head bath - should not use shampoo/anything by chanting  this mantra "Gangecha yamunechaiva godavari saraswathi,Narmada sindhu kaaveri jalesmin Sannidhim kuru " then you will get the benefit of Nadi snanam(bath in the river)

After bathing, prayers are offered to Lord Shiva/ Lord Vishnu by chanting Lingashtakam, Bilwaashtakam, vishnusahasranama stotram, Kalabhairava ashtakam etc. 

Visit Shiva Temple or Vishnu temple nearer to your house and perform prayers . Those who can't go out(for old age people, sick people)can perform prayers at home.

Try to chant 'Om Namah Shivaya' mantram on the day. It can be chanted throughout the day when you are free.

If you find any Bilwa plant(maaredu chettu) in your locality do atleast 5 pradakshinalu( rounds)around that plant, and pour some water at that plant. This plant is complete form of Lord Shiva (saakshathu Shiva swaroopam).You will observe this plant in Shiva temples sure!! Lit deepam at this plant either morning or evening.

Fruits can be eaten on the day time. 

Bad-mouthing(scolding others) is highly restricted on this day.

Evening pooja should be offered to Lord Shiva during Pradosha period  - starting from an hour evening before sunset.

Lit the lights infront of Tulasi plant, at the main entrance door of the house and in your Pooja room.

He who Lights up a Deepam in Kaarthika Masam will have the blessings of PITRUDEVATHALU (who are our ancestors) and also the blessings of Lord SHIVA and VISHNU.

Deepam should be lighted up only in Mud Plate (Matti Pramida) and daily we should use new one. If by any chance non availability of Mud Plates kindly use Silver Articles only.

At any point of time don’t use Steel Articles for Deepam (usage of Steel Articles for Pooja and Deepam increases our Poverty).

Use Cow Ghee or Gingelly Oil  ( Til oil, Nuvvula noone)

Do not use Mustard Oil, for Deepam.

Devotees should not eat non vegetarian food for whole month of Karthik highly restricted on this Monday!!! Eating non vegetarian food is considered as Brahma Hathya (Killing Lord Brahma).

Next day morning break the fast by offering prayers to Shiva.


But many people do fasting on day time only, after evening pooja karyakramamulu, they can take food after 7 'o' clock by seeing the star in the sky(Nakshatra Darshanam).

Let us chant  OM NAMAH SHIVAY !! as much as we can:)

SARVEJANA SUKHINOBHAVANTHU !!! Everyone say this manta daily after the pooja, then everyone get be blessed.

Nagasri 

French Beans - Coconut - Peanut Stir fry

Hi readers, Happy Monday!! It's a new day, a new week, start off fresh to accomplish your best! Hoping that everybody enjoyed happy Sundays with loads of entertainment.I don't know about you !!:P but I enjoyed my sunny Sunday with my family,and with my friends by playing my favourite music,games and making  and serving delicious,yummilicious foods. When you get positive response for the foods you make, the feeling will be amazing !!Yesterday i got such a wonderful response from my family and from my friends. Especially everybody loved the "Beans-Coconut-Peanut Stir fry"that I made.So I wanted to share that recipe in my blog. Today my recipe is "Beans - Coconut - Peanut Stir Fry". Of course any vegetable stir fry tastes very good with sambhar or Pulusu but beans specially tastes very good. Addition of spices, freshly grated coconut and fried peanuts gives nice aroma that insists you eat more. This beans stir fry goes well as a side dish for hot steamed rice, sambhar or pulusu and ghee. Let us learn how to make this Beans -Coconut - Peanut Stir Fry....



Ingredients :
250gms of fresh tender beans, finely chopped into small pieces
5 table spoons of fresh coconut, grated
3 table spoons of peanut
Salt to taste
Pinch of Turmeric Powder
1table spoon Red Chilli Powder



For Seasoning :
1 1/2 table spoon Oil
1 spoon chana dal
1 spoon urad dal
1/4 spoon mustard seeds
1/4 spoon cumin seeds
1 dry red chilli, broken into pieces
1 spring curry leaves
Pinch of asafoetida/hing/inguva


Preparation :
1. String the beans, wash and cut it into small pieces.Keep aside.
2. Heat a pan with oil, add chana dal and urad dal, saute them for 
     few seconds till they turn golden colour, then add mustard seeds
    cumin seeds, when it splutters, add broken dry red chilli,curry 
    leaves, pinch of asafoetida.
3. Now add fresh, tender, finely chopped french beans pieces to the
    same pan, add required amount of salt , turmeric powder, 
    sprinkle little bit water and mix well.
4. Let it cook covered till soft on low flame.Stir it now and then for
    even cooking.
5. Take a small pan with 1 table spoon oil, add peanuts , fry it till 
     they turn golden brown, remove from the pan and shift it to the
     plate.
6. Now check the beans well cooked or not, once the beans become
    soft, add fresh,grated coconut,red chilli powder and mix well. 
7. Saute them on low flame for few minuites.
8. Add fried peanuts to the curry and mix well , switch off the 
    flame. Check for salt, add salt if needed.
9. Transfer it to a serving bowl.
10.Hot hot Beans - Coconut - Peanut Stir fry is ready to serve!!!

 Serve this stir fry as side dish for hot steamed rice and sambhar.My husband who actively dislikes beans and he is not a huge fan of green beans though it is good for health, but yesterday he really liked this recipe! You too try my recipe and let me know how it turned out:)

Please leave your comments and suggestions here which inspires me a lot in improving my blogging and cooking skills. Thanks for visiting my blog :)

Nagasri



November 5, 2016

Andhra Special "Vankaya Jeedipappu Koora" / Brinjal - Cashew nut Curry

Hi friends, I am back !! with Andhraites all time favourite curry "Vankaya Jeedipappu Curry aka Brinjal - Cashew nut Curry. Almost in every marriage functions in Andhra Pradesh you don't miss this Vankaya koora. You can't imagine a marriage menu without this Vankaya Curry in Andhra Pradesh, that's why we call this Brinjal as 'King Of Vegetables'. Whatever the version you can cook with Brinjal, the taste will be ultimate !!! Today I made "Vankaya Jeedipappu Koora" / Brinjal Cashew nuts Curry. It turned out yummmyyyy !!! 


Fresh, tender Brinjals cooked in  roasted Cashew, Poppy seeds and Cocunt paste given rich flavour and taste. Especially when the brinjals were cooking in roasted masala paste, you will get nice aroma, that surely makes you feel hungry and mouth-watering :P. Let us go through the recipe now.... Before going to the recipe let me tell you one important note in making this curry. "brinjals should be fresh and tender" then only you will get perfect taste of this curry!!! Ok now!!! Let us check the ingredients required...



Ingredients :
6 medium sized fresh, tender Brinjals / Vankayalu/ Egg plants
1/4 cup Cashew nuts / Jeedi pappu
5 table spoons of Poppy seeds / Gasagasaalu
1/4 tbsp of sessame seeds/ Nuvvulu
75 gms of fresh grated coconut/ kobbari thurumu
4 dry red chillies / Yendu mirapakaayalu
1 table spoon red chilli powder
1/4 tbsp ginger garlic paste
Salt to taste
Fresh Coriander leaves,(kotthimeera) finely chopped
1 green chilli slit(pachimirapakaya)
For Tempering :
1 tbsp oil
1/2 tbsp chana dal
1/2 tbsp urad dal
1/4 tbsp mustard seeds
1/4 tbsp cumin seeds
few curry leaves


Preparation :

  1. Heat a pan with 1/2 table spoon oil, add cashew nuts, dry red chillies, poppy seeds, sessame seeds,coconut pieces or kobbari koru, fry them on low flame until nice aroma comes out.They turn golden brown colour, switch off the flame and shift all the ingredients into a plate and allow it to cool for some time.
  2. Slit the brinjals in middle and put them in cold salt water to avoid them from getting bitter and dark.
  3. Heat a pan with sufficient oil, add slitted brinjals, sprinkle some salt and turmeric powder,close with lid and cook for just 5-10 minuites until brinjals turn tender and soft.
  4. Meantime you can prepare masala paste, for that take a mixie jar, add fried cashewnuts,poppy seeds,sessame seeds, coconut pieces,dry red chillies and grind all ingredients into a fine powder. Add some water and little bit salt to this powder and grind again to make a smooth fine paste. Paste should not be runny.
  5. Now take another pan with 1table spoon oil, add chana dal, urad dal, mustard seeds, cumin seeds, green chilli slit, curry leaves fry them till they turn golden colour. Now add ginger - garlic paste, fry till the raw smell of ginger -garlic paste goes away.
  6. To the same pan add well cooked brinjal slices,cook them for 5 minuites.
  7. Now add fine smooth masala paste,red chilli powder to the same pan and cook for 5 more minuites. Nice aroma comes out at this moment.
  8. Heat a small pan with ghee, fry cashew nuts to golden colour.
  9.  Hot hot spicy and very tasty Vankaya - Jeedipappu Koora is  ready!! Garnish it with fresh, finely chopped coriander leaves.
  10. Transfer this to a serving bowl ,garnish with fried cashew nuts and serve hot hot with hot steamed rice, ghee!!

It tastes great with hot plain rice and ghee, but you can try this curry with roti or chapathi too. Hope you enjoyed my recipe "Brinjal - Cashew nut Curry", try it once and let me know how you felt :). 

Nagasri 

November 4, 2016

Kobbari Podi - Simple Spicy Powder in Andhra Style

Hi readers, as I promised I am back with another interesting spicy powder recipe and my momma's special :)"Andhra Kobbari Podi", very easy to make and store. All you need to do is fry the coconut pieces and dry red chillies and grind it into a coarse powder that's it!!! Kobbari Podi is a spice powder which we eat generally with hot hot steamed rice and ghee. It is a multipurpose powder that we can use in stir vegetable fries like potato fry, brinjal fry, ladies finger fry,tindora fry. 


I learnt this Kobbari Podi from my mother, in my childhood my momma used to make this spicy powder.We all enjoyed kobbari podi with hot steamed rice and ghee.Marvellous !!You can't express the feeling in words...This spicy powder always reminds my mother,she is a great cook i have known ever.She always used mortar and pestle for this spice grinding.Whenever i visit my mom's house, she makes this spicy powder for me with lots of love. I still feel that taste. My mom's hand made foods inspired me a lot in making different recipes.Let us learn how to make this simple spicy powder "Kobbari Podi"...


Ingredients:
1 tsp oil for roasting the dals and coconut
1tbsp black gram dal (minappapu) 
1tbsp bengal gram dal (senaga pappu) 
10-15 dried red chillies
Half a coconut, dried, grated or finely sliced 
salt to taste 



Preparation:
  • Grate the dried coconut or slice it into thin pieces.
  • Heat a tsp of oil in a heavy bottomed vessel or pan and roast the dals and dry red chillies in a pan on low heat till light brown. Nice aroma comes from dals.
  • Remove from the pan and cool.
  • In the same vessel add the grated or sliced coconut pieces and roast on low heat for 3-4 minutes. 
  • Remove from the pan and allow it to cool for sometime.
  • Once the dals, red chillies and coconut pieces are cool, shift to a mixer grinder, add salt and grind it into a coarse powder.
  • Store in an air tight container.
  • Spicy 'Kobbari Podi' is ready to serve. Serve it with hot steamed rice and ghee.
Hope you enjoyed my recipe "Kobbari Podi". Please leave your comments and suggestions here in comment box. 

Nagasri

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