April 19, 2017

Kakarakaya - Ullipaya Koora

Hi readers, after a long gap Iam back with a simple Andhra curry "Kakarakaya - Ullipaya koora". It's quite simple and very easy to cook. Let us see the ingredients and procedure.


Ingredients:
3 big size onions, finely chopped
4 medium size Kakarakayalu, finely chopped
3 tbsp cooking oil
Salt for taste
1 1/2 tbsp Red chilli powder
1 1/2 tbsp sugar
1/4 tbsp jeera
1 string curry leaves.

   


Procedure:
1. Chop onions finely into small pieces.
2. Chop bitter gourd into fine pieces.
3. Heat a pan with oil, add finely chopped onions, fry for
    few minutes until onion turns into transparent.
4. Now add finely chopped bitter gourd pieces, add salt,
    turmeric powder, sugar, fry for one minute. Now close with
    a lid and allow it to cook for some time.
5. After 10 minutes, stir-fry for a minute and check whether 
    it is completely cooked or not.
6. Add red chilli powder, jeera and fry for one minute, garnish 
    with fresh curry leaves.
7. Serve it hot with hot steamed rice and ghee.

Hope you all enjoyed my recipe. Please leave your valuable feedback and suggestions here. Thanks for visiting my blog.

Nagasri

February 15, 2017

Spicy And Tangy Ullikaaram / Onion Chutney

Hi readers, I am back with an interesting spicy and tangy roti pachadi "Ullikaaram / Onion Chutney". When you don't find much time to make a dish, this recipe helps you a lot. It is quiet simple and easy to make tastes heavenly with hot steamed rice and ghee. My mom used to make this roti pachadi when unexpected guests came to home. She always prefer mortar and pestle in making of chutneys, taste never disappointed. I too use mortar and pestle especially in making of this pachadi. Let us go through the recipe.


Ingredients
3-4 medium size Onions
15- 16 Dry Red Chillies, can adjust to your spice levels
1 big lemon size Tamarind , soaked in water
Salt as per taste
1/4 spoon of Cumin Seeds/Jeera

For Tempering / Tadka
2 spoons of Oil
1 spoon Chana dal
1 spoon Urad dal
1/4 spoon Mustard seeds
1/4 spoon Cumin seeds
2 Dry Red chillies, tear into pieces
1 spring Curry leaves
Pinch of Hing/ Asafoetida


Procedure 
1. Wash, peel and slice the onion into cubes.
2. Soak tamarind in a cup of water and keep aside.
3. Tear the Dry Red chillies into pieces.
4. Add dry red chillies, Onion cubes,tamarind   pulp, salt,
    turmeric powder ,cumin seeds one by one in the same 
    order to Mortar and crush all the ingredients into a 
    coarse paste with the help of Pestle.
5. Heat a pan with oil, add chana dal, urad dal, mustard seeds,
    cumin seeds, broken dry red chillies and finally pinch of hing,
    fry for few seconds.
6. Take the pachadi into a serving bowl.
7. Pour the seasoning over the chutney.
8. Serve it with hot steamed rice and ghee. You can also use as 
    side dish with idly, dosha and uthappam.

Hope you all enjoyed my roti pachadi recipe, and please leave your valuable comments and suggestions here on my blog and about my recipe too. Thanks again for visiting my blog.


Nagasri

February 9, 2017

Pallila Podi / Peanut Powder in Andhra Style

Hi readers , I am back with another interesting, quick and simple, heavenly taste "Pallila Podi / Peanut Powder". It is quite simple, easy, delicious and highly nutritious as Peanuts are rich source o Protein. You can have this Pallila Podi along with hot steaming rice and ghee or you can use this as a compliment to Idli, dosha, Upma, Utappam etc. While making dosha, just sprinkle one table spoon of this Pallila Podi on your dosha and spread it while roasting dosha to golden brown, you get crispy and crunchy very tasty dosha in seconds. Let us learn how to make this Pallila Podi ...


Ingredients :
1 cup of Peanuts / Verusenaga Pappu
12-15 Red Chillies (can be decreased as per your taste)
1- 2 table spoons of Urad dal
Salt as per taste
1/4 spoon of Cumin seeds

Procedure :
1.Dry roast Peanuts on medium flame stirring continuously till 
   it splutters and change the skin colour.
2. Remove from flame and allow it to cool for some time.
3 Again heat a pan, add Urad dal, dry red chillies and dry roast on
   medium flame for few minuites, before switching off the 
   flame, add cumin seeds and remove . Keep aside to cool.
4. Now take a mixie jar, add roasted red chillies, salt, cumin 
    seeds and blend well to a coarse powder.
5. Then add roasted Peanuts and again grind to a coarse
    powder. There should be bits of Peanuts in  this podi.

Enjoy "Pallila Podi"with hot steamed rice and ghee. You can also have this podi as a side dish for idli, dosha and upma. I love to have this powder with hot steamed rice and spoonfull ghee 😊

Hope you all enjoyed my recipe, please leave your valuable suggestions and comments on my recipe here. Thanks for visiting my blog.👍


Nagasri

January 25, 2017

Kakarakaya Vepudu - Bitter gourd Stir Fry

Most of the people dislike Bitter gourd recipes because of the bitterness in it's taste, but if we cook bitter gourd recipes in proper way, the dishes will be turned out super yummy and delicious. Bitter gourds are rich in vitamins,minerals and dietary fibre which controls blood sugar levels and keep diabetes in check.And those with diabetes should definitely include bitter gourd recipes in their daily menu. Bitter gourd not only controls blood sugar levels, it also helps in curing heart diseases, cancer and constipation problems too. Today I am posting delicious preparation of the Bitter gourd "Bitter gourd Stir Fry aka Kakarakaya Vepudu" in South Indian style !! Let us check the ingredients and procedure for 'Kakarakaya Vepudu'..

Ingredients 
250 grams of Bitter gourd / Kakarakaya
6- 7 Garlic cloves
2 table spoons of Red Chilli Powder
Salt as required
1/4 spoon of Turmeric Powder
5 table spoons of grated Dry Coconut 
1 - 11/2 table spoons of grated Jaggery or Sugar
1 spring Curry leaves
3 table spoons of oil

For Tempering / Tadka
1 table spoon oil
1 tbsp chana dal
1 tbsp urad dal
1/4 tbsp Mustard seeds
1/4 tbsp Cumin seeds
Pinch of hing


Procedure 
1. Wash and cut Bitter gourd / kakarakayalu into thick slices or rounds as 
    you like.
2. Heat a pan with required quantity of oil, add bitter gourd pieces and fry
     on medium flame.
3. While frying add, salt, turmeric powder, grated jaggery or sugar and fry
     for few minuites until bitter gourd pieces turns into golden brown colour.
4. Now add grated dry coconut  fry for 1 -2 minuites.
5. Crush the garlic cloves along with red chilli powder in a mortar.
6. Add this red chilli powder ,curry leaves to the pan and fry for few more 
    minuites until everything dries up well.
7. Heat a small pan with 1 tbsp of oil, add chanadal,urad dal, mustard, 
    cumin seeds, fry for 1 minuites and pour this seasoning over stir fry.
8. Transfer this into a serving bowl.
9. Serve it with hot steamed rice, ghee and tomato rasam    

January 21, 2017

Phool Makhana Tomato Curry

Hi readers, I came back with an interesting, super quick, easy, healthy and yummylicious recipe "Phool Makhana Tomato Curry". I learnt this curry from one of my friend and Amazing Cook Deepa  😍 !! It's really interesting and super easy too. That's why yesterday night I tried this recipe without any hesitation, you know??? it turned out super yummy and delicious. Everyone in my family loved this recipe and given best compliments too.So, immediately i have taken pics and wanted to post in my blog. Here I am sharing the procedure for Super quick,delicious"Phool Makhana Tomato Curry" !!


Ingredients :
1 Big cup of Phool Makhana
2 table spoons of butter
2 Onions, finely chopped
4-5 Tomatoes, finely chopped
6-7 Green Chillies ( you can adjust this according to your spice levels)
1/4 tbsp of Turmeric powder
1/4 table spoon of Ginger- Garlic paste
11/2 table spoon of Garam masala powder
1 table spoon of Red chilli powder
Salt as required
1/4 spoon Sugar
3 table spoons of finely chopped Coriander leaves


Procedure :
1. Wash and roughly chop Tomatoes, Onions and slit 
     Green Chillies.
2. Take a mixie jar, add chopped tomatoes, onions, green 
    chillies and grind it into a coarse paste.
3. Heat a pan add butter, melt it on low flame, then add cup 
    of Phool Makhana and roast it on low flame for 5 mins.
4. Add 1/4 table spoon of Ginger-Garlic paste to the Phool
    Makhana and fry for 1 minuite on low flame.
5. Add coarsely grinded tomato-onion-green chilli paste and
    fry for few minuites on low flame.
6. Now add, salt, turmeric powder, garam masala powder, red 
    chilli powder, sugar to the pan and fry for few more minuites.
7. Now add 3 cups of water, cook on low flame for 7-8 minuites,
    until Phool Makhana are soft and nicely cooked.
8. Garnish with finely chopped Coriander leaves and transfer
     it into a serving bowl.
9. Serve it hot hot with hot hot chapathis or rotis or pulkhas.

Yesterday I made this curry and enjoyed with hot hot Chapathis. You too try it once and enjoy!! Friends,don't forget to leave your lovely feedback here.😊😋 


Nagasri

January 19, 2017

Senagala Masala Patoli

Yesterday I almost invented new dish with Kabuli Chana(white chickpeas) and Brown Chickpeas.Today my post is " Senagala Masala Patoli".You can try this Patoli as side dish for rotis, pulkas and chapathis and you can also make "Kababs" with the same mixture. Let us see the procedure and ingredients required.


Ingredients
1 cup soaked White Chickpeas(Kabuli chana)
1 cup Soaked Brown Chickpeas(brown chana)
1 table spoon Ginger-Garlic Paste
2 Onions finely chopped       
Salt as needed
1table spoon of Red chilli powder
2 table spoons of Garam Masala Powder
Pinch of Turmeric Powder
3-4 Green Chillies, finely chopped
2 table spoons of finely chopped Pudina / Mint leaves
2 table spoons of finely chopped Coriander / Hara Dhaniya leaves
2 - 3 table spoons of powdered Roasted Chana dal 
1 1/2 table spoons of Ghee
5 table spoons of any cooking oil

Procedure :
1. Wash and soak White and brown chickpeas overnight.
2. Take a heavy bottomed vessel, add white and brown chick peas 
     with sufficient water to cook.
3. Add 1 table spoon of Ginger-Garlic paste and pinch of turmeric 
    powder to the chick peas and cook atleast 15 minuites on 
    medium flame.
4. After 15 minuites, switch off the flame and discard water from 
    chick peas and allow it to cool for sometime.
5. Heat a small pan with oil, add finely chopped onions and 
    roast until it turns brown colour. Allow it to cool for sometime.
6. Now take a mixie jar, add boiled chickpeas, roasted onions,salt,
    finely chopped green chillies, mint leaves, coriander leaves, red
    chilli powder, garam masala powder and grind it into a coarse 
    paste. 
7. Now add powdered Roasted chana dal to this mixture and mix
    well.
8. Heat a pan with oil and ghee, add this coarsely pasted chick 
    peas mixture and fry on low flame for about 10- 15 minuites.
    You can add more oil if you like to have more crispy.
9. Serve hot hot with rotis or chapathis or pulkas along with Onion
    rings marinated with lemon juice.

Note :
You can make Kabab with the same mixture, for that just make a round shape balls with the same Chickpeas mixture and press it with your hands, fry it on a pan with a table spoon of oil or ghee.

Hope you all enjoyed my recipe, please leave your valuable suggestions and comments on my recipe and about my blog which means me a lot. Thanks for visiting my blog!!!

Nagasri



  

January 18, 2017

Makara Sankranthi Festival Celebrations

January 14 is the most auspicious day across India, because this day is celebrated as Makara Sankranthi the first and best festival of the year for Indians especially for Telugu people. You will find ultimate celebrations during this festival everywhere in Andhra Pradesh as well as Telangana, that much important and auspicious and prestigious festival for Telugu people. I love this festival out of all festivals, because during this period we make different sweets like Arisalu, Chakkilaalu, Chegodeelu,Gavvalu, Nuvvula vundalu, Gaarelu(vada) Aavadalu(dahi vada) etc etc. Not only making different varieties of dishes, we also decorate houses with Mamidi Thoranaalu, Banthi Poolu. We decorate front side of our houses with stunning drawings called Muggulu in telugu (Rangoli), later we do fill these drawings with colours, flowers and with chamkees and hand pressed piles of Cow dung called 'Gobbemmalu' .


First day is Bhogi !!! On Bhogi we do discard all old things in campfire. We usually lit Campfire with old items in house like wooden pieces, clothes, Aavu Pidakalu(made with cow dung) and dry pieces of trees. This year we started Bhogimantalu at 4 A.M, all our neighbours ,friends gathered and disposed all old things in that campfire. Later we all enjoyed morning coffee by sitting near to the campfire. I have arranged Bommala Koluvu on Bhogi, given different sweets and dishes to my neighbours and friends. Evening I invited my friends and celebrated "Bhogi Pandlu" function by showering my son and neighbourhood kids with Bhogi pandlu (jujube fruit), flowers, Kaabuli Sanagalu, Akshinthalu, Cherukugadalu(sugarcane pieces) to protect the children from all evils. 




Second day Sankranthi !!! On Sankranthi we do decorate front portions of our houses with different Muggulu ( Rangoli) and with Gobbemmalu. This day I made many dishes like Arisalu, Nuvvula undalu, Bobbatlu, Garelu, Pulihora. Distributed to my neighbourhood and friends. Evening I invited my friends for Bommala Koluvu and given Vaayanam (packet of Kaabuli chana, beetal leaf and betel nut, flowers, banana fruits, bangles, pasupu, kumkuma,1 rupee coin) to all Muttaiduvalu(to Sumangalis).



Third day Kanuma !! On Kanuma we all visit near Saibaba temple and worship Gomaatha (sacred cow) with flowers, pasupu, kumkuma and offer leafy vegetables to that cow. This day I usually make Gaarelu, aavadalu, poornam boorelu offer this as prasad to god and distribute to all my family members and friends and neighbours.

Hope you all enjoyed my post, please leave your comments here.


Nagasri

Home made Chocolates


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