Tuesday, September 29, 2009

Pandu Mirapakaya Pachadi/ Fresh Redchilli Chutney

This is one Unique Andhra Pickle..........It's hot red color and it's hotness makes it unique......Back home this pickle is usually made with typical variety of red chillies(dupudu mirapakayalu), which give much bighter red color to the pickle, but i could not find them here, so used some Asian Variety of fresh red chillies.......The Rcipe Fallows........


1lb.fresh red chillies, a small berry sized tamarind, 1/4tsp.turmeric, salt to taste. Wash the chillies and wipe them with cloth(make sure that they are not wet). Remove the stems, grind coarsely with salt, tamarind and turmeric powder, mix well, store it in an air tight container and let it sit for at least 5days to make the flavors incorporate and even the chillies also loose their hotness.

Take 1tsp.mustard seeds, 2tsp.fenugreek seeds, dry roast them until they are light brown in color, grind them into fine powder, now add this mustard and fenugreek powder to the chilli paste, mix well and once again grind the chilli paste( do not grind into very fine paste). In a pan add oil, once it's hot add mustard seeds, when they start to splutter add 3pods of crushed garlic and add this seasoning to red chili pickle.......mix it well and serve it with steamed rice, for an additional flavor, it can be serve with ghee, it even complements well with curd rice.

Kobbari Pachadi/Coconut Chutney

This the most commonly served chutney in the Breakfast...............

1cup coconut(fresh, sliced), 1/4cup roasted channa, 5-6green chilles(adjust as per spice level), 1pod garlic, 1/2'' piece ginger root, 1/4tsp.jeera, salt to taste. Grind all the above ingredients to fine paste, adding 1/2cup of water(if needed can add little more) and keep aside.

In a pan heat 1tsp.oil, once it's hot add 1tsp.urad dal, 1/2tsp.mustard and jeera each, as they start to spread the aroma add curry leaves(1 spring) and add this seasoning to the ground chutney and mix well.........This chutney can be served with Idly, Ada and Dosa.

Ada (Dosa made with lentils and rice)

Ada is a healthy and tasty Dosa variety.............

For Batter: 1cup rice, 1/2cup urad dal, 1/2cup toor dal, 1/4cup chana dal, 5-6 whole dry red chillies. Soak the dals, rice and red chillies for overnight(atleat for 4-6hrs.). Coarsely grind them with green chillies, curry leaves and ginger and salt.

In pan heat 1tsp.oil, once it is hot add mustard and hing, once mustard start to splutter add this to the batter and mix well.

Procedure make Ada:

Fill the ladle with Ada batter, gently pour this batter onto the center of the pan, now begin to spread the batter in circular motion to form dosa(batter should be spread little thick compared to dosas), after spreading the batter out on the pan, drizzle the oil all on the surface of dosa and also around its edges. Allow it to cook for 2minutes, then flip it and cook it for a min., take it out from the flame..The Ada is done......serve it with coconut chutney or your choice of pickle.peanut chutney or red chilli chutney.

Wednesday, September 23, 2009

Seema Vankaya Perugu Pachadi/Chayote with Yogurt

Chayote/seema vankaya is a sweet Indian melon vegetable........it's sweetness makes it special, the sour taste of curd gives unique taste to this vegetable........

1chayote(peeled and cut in cubes), 2cups yogurt, 1/4onion(roughly chopped), 1/4tsp.turmeric, 1/2tsp.urad dal, 1/2tsp.jeera and mustard each, 1spring curry leaves, 1/2tsp.oil, 1tsp.coconut(shredded), 2green chillies(adjust as per spice levels), salt to taste.

Paste: coarsely grind the coconut and green chillies and it keep it aside.

In a pan heat oil, once it is hot add urad dal, mustard and jeera once they start to splutter add curry leaves and onions and fry til the onions are translucent. Now add the chyote cubes, salt and turmeric powder and cook on medium heat, covered with lid, until the chyote is tender, once they are cooked add the ground paste and fry for a min., and allow it to cool for a while(if it is hot the yogurt breaks), once it is cooled add curd and mix well and serve it with steamed rice............

Beerakaya tokku pachadi/Ridge guard peel chutney

I cook ridge guard frequently, it's rich in fiber and it's so simple to cook......This is an exclusive chutney made out of ridge guard peel...........


1cup beerakaya tokku/ridge guard peel, 4-5green chillies(adjust as per spice levels), 1tsp.jeera, a small berry sized tamarind(soaked in water for 10min.), 2tsp. til/sesame seeds, 1/4tsp.turmeric, a pinch of hing, salt to taste, 2tsp.oil, 2whole red chillies, 1tsp.urad dal, 1/2tsp. mustard, 1spring curry leaves, a pinch of hing.


In a pan heat 1tsp. oil, once it is hot, add peel and green chillies and fry for 2min. and allow it to cool for a while and grind it into a course paste with salt, turmeric, jeera, tamarind, salt and little water. In a pan heat oil, once it is hot add whole red chillies, urad dal and jeera once they start to splutter add curry leaves and add this seasoning to the ground chutney and adjust the seasoning........serve it with steamed rice.

Monday, September 21, 2009

Gobi Manchurian/Cauliflower Manchurian

  • Gobi Manchurian is a mouth watering Indochinese appetiser..........which is a fav.appetiser from children to grownup........

    1cauliflower (medium sized, cut to bite-size florets), oil – for deep frying.

  • Batter:
    5tbsp.maida/all-purpose flour, 3tbsp.corn starch,1/4tsp.red chilli powder, 1/4cup water mix all these ingredients and make a smooth and soft batter.

  • Frying Cauliflower florets:
    Coat the cauliflower pieces well with batter and deep fry until cauliflower turns medium dark brown in color and keep them aside.

  • sauce:
    1tsp.oil, 2tbsp.spring onion/green onion(only the bottom white onion), 2finely chopped and deseeded green chilies, salt to taste, 3cloves garlic(finely chopped), 3tbsp.ketchup, 2tbsp.red chili sauce, 2tbsp. soy sauce, 1/4tsp.brown sugar, 1/2tsp.white vinegar(optional), 5tbsp.water, 3tbsp.corn starch, 4tbsp.spring onions(green onions, finely cut)for garnishing.

  • Method:
    Heat oil in a pan, once it is hot add green onions(only chopped white part of the green onions), and fry for on a min., because they should not lose their crunch, then add green chillies and garlic and fry until the garlic turn light brown color. Now add ketchup, red chili sauce, salt, brown sugar and cook until oil starts to separate from mixture, then add soy sauce and vinegar(if using) and mix well. Mix 3tbsp.corn starch with 5tbsp.water and add it to the pan, cook for 2 min., until sauce starts to thicken, then add the fried cauliflower florets to the sauce and toss well to coat cauliflower completely. Mix in the green onions(green parts) and serve it immediately.....

Thursday, September 17, 2009

Cabbage Tella senagalu kura/ Cabbage and Chickpea curry

I have planned to do Chole for roti.......but, did not feel like cooking and eating this regular curry.....I opened my refrigerator to see if any vegetable will go with chick peas, usually my mom cooks chickpeas and raw plantain , it tastes good.....I had no plantain with me, I could see a big cabbage lying in the refrigerator......I usually use fresh garbanzo bean with cabbage. So, just substituted with dried ones.......it came out well....I don't think it's a go good curry with rice.....but, it's good with roti.

Ingredients: 1/2cup chickpeas(soaked & cooked), 2cups chopped cabbage. 1/2onion(roughly chopped), 1tomato(diced), 1/4tsp.turmeric powder, 1/2tsp.dhania powder, 1/4tsp. garam masala, 1/4tsp.ginger garlic paste, 1tsp.redchilli powder(adjust as per spice levels), 1tsp.oil, 1/2tsp.mustard and jeera each,1 spring curry leaves, coriander leaves for garnishing.

Method: Cook the chickpeas and keep them aside. In a pan heat oil, once it's hot add mustard, jeera, once they start to splutter add onion, curry leaves and fry till onions are translucent, then add ginger garlic paste and fry for a while, now add tomato and fry for a min. then add chopped cabbage, salt, red chilli powder, turmeric, coriander powder, garamasala and 1/2cup of water, cover and cook it on medium high for 7min. or until the cabbage is 3/4done, now remove the lid, add the boiled chickpeas and cook till the curry reaches the desired consistency and garnish with coriander leaves.....it will go good with rotis.

Wednesday, September 16, 2009

Potato, onion Curry for poori/Chapathi

This is a common curry which is served with Poori and Chapathi . This is a simple recipe which I have learnt from my mom..........it's so easy that I used to make this from my college days....how ever you do, it doesn't matter.....it turns out good.
2medium sized onions(sliced length wise), 1big potato(boiled and lightly mashed), salt to taste, 1/4tsp.turmeric, 3-4green chillies(adjust as per taste), 2tsp.sanagapindi/besan, 2tsp.oil, 1/2tsp.jeera and mustard each, 2 spring curry leaves.

In a pan heat oil, once it's hot add jeera and mustard, once they start to splutter add curry leaves, sliced onion, green chillies, salt , turmeric and fry them until onions are translucent. Now add the mashed potato, mix well, add 2 cups of water and cook it for 5-8min. Now add 1/4 cup of water to besan and make it into a fine and smooth paste(there shouldn't be any lumps), now slowly add this mixture to the curry, mix well and allow it to boil until the curry is little thick........Serve it hot with Poori/Chapathi.

Tuesday, September 15, 2009

Royyala Egugu/Royyala kura/Shrip Curry

This is the most popular variety in Andhra.........it's also called as Andhra Royyala Eguru.......
2lbs.Royyalu/shrimp/prawn, 1medium sized onions(chopped finely), 2tsp.shredded coconut, 2tsp.gasagasalu/poppy seeds, 1medium sized tomato(diced), 2green chillies, 2tsp.ginger garlic paste, 2spring curry leaves, 3tsp.oil, 1/2tsp. of jeera and mustard each, 1/2tsp.dhania powder/coriander powder, 1/4tsp. garam masala, 1/2tsp.redchilli powder(adjust as per spice levels), 1/4tsp.turmeric powder, salt to taste, coriander for garnishing.
Masala paste: grind coconut and poppy seeds/gasagasalu into fine paste by adding little water.
Parboiling the Shrimp: This procedure removes the water content in the shrimps and even reduces the smell of shrimp. Clean the shrimp, add little salt and turmeric and put on medium heat for 10min.(lot of water comes from the shrimps), now remove the water and keep the shrimps aside.


Heat oil in a pan/cooker, once it's hot add jeera and mustard, once they start to splutter add curry leaves, green chillies and onion and fry till the onions are translucent and then add ginger garlic past and fry for a min., then add tomato and fry for a min., then add the ground coconut & poppyseed paste, turmeric, red chilli powder, dhania powder, garam masala, salt and fry on medium heatfor 20min. or until the masala is light brown in color, then add the parboiled shrimp and mix well and add 2cups of water and pressure cook for 2whistles and garnish with coriander leaves(if using very small sized shrimps i suggest not to use the pressure cooker, it's better to cook in a pan).....this will go good with roti and steamed rice.

Sunday, September 13, 2009

Awards and a Tag

Hurray..........this is my first Award, My blogger friend Uma of Essence of Andhra has passed me the Kreativ Blogger Award, Scrumptious Blog, and a Tag.....thank you uma.

A – Available/Single?
B – Best friend?
My Hubby
C – Cake or Pie?
D – Drink of choice?
Pulpy orange juice
E – Essential item you use every day?
F – Favorite color?
G – Gummy Bears Or Worms?
H – Hometown?
Nellore, AP
I – Indulgence?
J – January or February?
K – Kids & their names?
one daughter/Sravya
L – Life is incomplete without?
Happiness and Satisfaction
M – Marriage date?
N – Number of siblings?
O – Oranges or Apples?
P – Phobias/Fears?
Q – Quote for today?
Be Smiling......
R – Reason to smile?
My Family
S – Season?
T – Tag 4 People?
yes, easily 4
U – Unknown fact about me?
No idea
V – Vegetable you don't like?
Snow peas
W – Worst habit?
X – X-rays you've had?
recently for my tooth
Y – Your favorite food?
choclate fudge pie.........
Z – Zodiac sign?

Tuesday, September 8, 2009

Aloo Methi/Potato with fenugreek leaves

1big bunch methi leaves, 2 potatoes(cubed), 1/2onion (roughly chopped), 3 green chillies(finely chopped), 1clove garlic minced, 1/4 tsp turmeric, salt to taste, 1tbsp.oil, 1/2tsp mustard seeds, 1/2tsp.jeera.

Pick the leaves off the stems, and wash the leaves, chop the leaves fine and keep aside. Boil the potatoes until 3/4done. Heat oil in a pan, once it is hot add mustard seeds, jeera, once they splutter add the onions, green chillies, and garlic. Saute till golden add turmeric, potatoes, chopped methi leaves and salt, mix well, cover and cook on medium heat for about 5-7min. or till the potatoes are totally cooked. Mash the potatoes slightly till everything gets combined.Serve it with roti...or steamed rice....

Gongura Pappu

Few days back my friend gave me gongura/sorrel leaves from her backyard, it's so fresh and it's much is quantity too....so I used little to make Vankaya Gongura and used the remaining to make the dal......


1bunch of gongura/sorrel leaves, 1 cup toor dal, 6green chillies(adjust as per the spice levels), 1/4onion (roughly chopped), salt to taste, 1tsp.tamarind pulp, 2tbsp. oil, 1tbsp.mustard seeds, jeera, 1 pinch of turmeric, 3 dried whole red chillies, pinch of asefotida, 2 springs curry leaves.

pick the leaves from its stalk and chop them, slit the green chillies. Add the dal, chopped leaves, green chillies, chopped onion, 3cups of water in a bowl and cook it in the pressure cooker for 4 whistles. In a pan heat oil, once it is hot add jeera and mustard seeds, once they start to splutter add the whole red chillies, asefotida, turmeric, and turn off the heat and add this seasoning and tamarind pulp to the cooked dal and cook it for another 10min.till the flavors come together. Serve it with steamed rice......

Monday, September 7, 2009

Sunday, September 6, 2009

Chepala Vepudu/Fish Fry

The word Chepalu(Fish) make me drool.......I enjoy having fish every dady, never got bored of sorts.....this is one simple and tasy fish fry that I have done yesterday, I learnt this from my Mom......

1lb. Fish(I used Tilapia), 1/4onion(grind in to paste with out adding water), 1/2tsp.ginger&garlic paste, 1/2tsp.red chilli powder(adjust as per the spice levels), 1/4tsp.turmeric powder, salt to taste, 2tsp.oil(for shallow frying), 1tbsp.cornstarch.
Cut the pieces into desired sizes, add all the above ingredients to the fish pieces except for the oil, mix well that all the pieces are coated well by the masalas and keep them aside. Heat the pan, add the oil, once it is hot, add the fish pieces to the oil and fry them for 5 min. on each side or until they turn light golden brown on each side(keep the flame on medium because the onion paste gives brown color fast but the fish will not be done). serve them with Rice and Sambar.....

Baked Mac&Cheese

It's Saturday night, as usual we don't have rice on the Saturday night, so I was asking J what to cook for dinner, then my 8 year old heard this and started bugging me for Mac &Cheese, I was bored of doing the store brought Packets. Actually not bored........hee..hee.., the reason is recently we had an get together with J's team, so someone got this Mac&cheese Bake, I liked it a lot....got the recipe from her....so I was eager to try this............and made it on Saturday, it's really good.........


¼cup butter, ¼cup flour, 3cups milk, 1cup grated cheddar cheese, ½tsp.salt, ½tsp.dry mustard, ¼tsp.black pepper powder, 1tsp.Worcestershire sauce(I did not use it ), 2cups bite sized macaroni, 1cup grated sharp cheddar cheese, 4tsp.bread crumbs.

Melt the butter in a large saucepan. Blend in flour and gradually add the milk, stirring constantly; add the seasonings. Cook until the sauce is thickened. Add one cup grated cheddar cheese and stir until melted. Cook macaroni as directed, drain, and add to cheese sauce and mix well. Turn the mixture into baking dish or pan. Sprinkle the top with 1 cup sharp cheddar cheese and breadcrumbs and bake in a 375F oven for about 15 min., remove from the oven and place under the broiler until the cheese is bubbly and lightly browned

Avakaya/Mango Pickle

Hello.....Hello....every body, don't come to conclusion by seeing this Avakaya/mango Pickle, I didn't make this.....my Mom-In-Law sent it for us, as many of you know Avakaya is mostly famous in Guntur and Godavari Districts of Andhra,as My Mom-In-Law hails from Godavari Dist., she makes very tasty and mouth watering pickle, So I have been enjoying this pickle for quite some time.......So I thought of sharing this with you all ....the best combination is to have Avakaya with steamy rice, plain dal and Ghee........it's heavenly, this pickle has a special place in the hearts of Andhra People.....

Vankaya Gongura/Egg plant with sorrel leaves

I think most of you must have not heard of this combination........it's mostly famous in the southern coastal region of Andhra.....This is one of the must try combinations......The main thing here is we usually get Erra Gongura/Sorrel leaves with red stems, but for this curry we need Tella Gongura/Sorrel leaves with white stems, which is less tangy compared to the red one.

1lb.Vankayalu/egg plant(wash, cut into cubes), 1bunch Gongura/sorrel leaves(pick the leaves from the stems, wash and roughly chopped), 6green chillies,cut(adjust as per spice levels), 1/4 onion(cut into big chunks), 1tomato(cut into pieces), 1/4tsp.turmeric powder, salt to taste, 2tsp.oil for seasoning, 1/2tsp.mustard seeds, 1/2tsp.jeera, 2spring curry leaves, 2whole red chillies, a pinch of hing.

In a cooking pan add the cut vankayalu/egg plant chopped gongura/sorrel leaves, green chillies, onion, tomato pieces, salt and turmeric powder and cover with lid and cook on medium heat until the eggplant pieces are soft(if needed add 1/4cup of water) , then In a pan heat oil, once it is hot add dry whole red chillies, mustard and jeera seeds, once they start to splutter add curry leaves and hing and turn off the heat and add this to the cooking curry and cook it for 5min. and remove it from the flame and serve it with steamed rice........

Friday, September 4, 2009

Veggie Burger

Like many others, I'm also not big fan of vegetarian food.....but recently forcefully willing to have more veggies in my diet.....may be getting little health conscious.......so I'm frequently having stir fry vegetables, for a reason or the other got bored of having same kind....thought of a change and this creation came out my mind.....not only me but my daughter who is a picky veggie eater also enjoyed this..........the recipe for this master creation fallows....

Ingredients: 3cups,mixed vegetables(carrots, green peas. cabbage, green bell pepper, Lima beans)(I used stir fired vegetables), salt to taste, 2+5tbs.bread crumbs, 2tbsp.corn starch, oil for shallow frying, burger bread, lettuce, onion(sliced), tomato(sliced), cheese slice, ketchup and mayonnaise for topping.

Grind all the vegetables in the food processor and squeeze out the additional water, add the salt and 2tbs.bread crumbs and make them in to patties and keep aside. Add little water to the corn starch and make it into a semi liquid paste and keep it aside. Dip the patties in the corn starch paste and roll them in the bread crumbs, heat the tavva, once it is hot place the patties and fry on medium heat by addling little oil until done(fry appx.10min.each side)

Now place the cheese slice, veggie Pattie in the bun along with the toppings and serve it with ketchup and mayonnaise..............

Chicken Kabab/Chicken Skewers


1lb. Chicken (cut into medium sized pieces), 2 tsp. of Red Chilli Powder, 2 tbsp. of Lime Juice, 2 tsp. of Ginger Paste, 2 tsp. of Garlic Paste, 2tsp. thick curd, 2tsp.butter, salt to taste, a little Food color(preferably red color), 3bamboo skewers (soak them in water for 10min.), 1cup green bell peppers(cut into big squares), 1/2cup onion(cut into big squares).

Take a bowl, add chicken pieces, green bell pepper and onion and all of the ingredients and mix well, allow to marinate for approximately 3-4 hrs. Then remove the bamboos from the water wipe them little and poke the pieces to the skewers as shown below and bake them on 375F for about 15min. and then on broil for about 5min. Serve them hot with yogurt dip..........

Mutter Paneer

This is the best mutter paneer that I have made............

Ingredients: 1cup paneer cubes, 2cups green peas(frozen or fresh ones), 5tsp.cream, 5tsp.cashes(soaked for 15min. and grin it into fine paste), 1/2onion(grind into fine paste), 1/4tsp.ginger garlic paste, 11/2tbs.tomato paste(i used store brought one), 1/4tsp.shajeera, 1/4tsp. dania powder, 1/4tsp. garam masala, 1/4tsp.kasoori methi,1/4tsp.turmeric,1/2tsp. red chilli powder(adjust as per spice levels), salt to taste, 1tsp.ghee, 1/2tsp.butter.


In a pan heat the butter once it is hot, add the paneer cubes and fry them til they get light golden color or for about 1min., then keep them aside. In the same pan add ghee, once it is hot add kasoori methi leaves and sha jeera once they are fried add the ground onion paste and ginger garlic paste and fry for about 3min. om medium heat, then add the tomato paste, cashew paste, salt, turmeric and red chilli powder, dania powder and garam masala and 1/2 of water and allow them to boil for 3 min. then add green peas and cook for another 3 min.or until you reach the desired consistency,now add the cream and paneer and cook for 1min on medium heat.........serve it with roti or nan.

Vegetable Biryani

I have already posted another variety of vegetable biryani......that's a quick fix recipe, this is the biryani recipe that I have grown up eating..........this is my mom's style of biryani....yummy...yum..Coconut is used for this recipe............which makes the biryani rich in texture and taste............this is a little time taking procedure, but Worth's it.......

1st set: 1/4cup coconut(shredded), 6cloves, 2''Cinnamon stick, 4green cardamom and 2tsp.coriander powder.........grind all these ingredients into fine paste by adding little water.

2nd Set: 5green chillies(adjust as per spice levels), 2''ginger root(peeled and chopped), 12cloves of garlic(cleaned and chopped), 1/2onion (roughly chopped)........add 2tsp. of oil in a pan, once it is hot add all the set2 ingredients and fry them until they turn golden in color and let them cool and grind them to find paste.

2cups rice(wash and soak for 15min), 1/2onion(thinly sliced), 1/4cup of mint leaves, 1/2cup coriander leaves, 1cup mixed vegetables(carrots, peas potato and beans, cut into small pieces). In a pan add 4-5tbsp.oil once it is hot add onions and fry until they are soft, then add coriander leaves and mint leaves and the set2 ground paste and fry for 3min. and then add the set1 ground paste, salt and fry for about 15-20min. on medium heat until the masala turns light brown in color, then add the vegetables and washed, soaked rice with 3cups of water(this is the ratio for basmathi rice) and cook on medium high heat until it starts bubbling, then reduce the heat to medium and cover it with lid and cook until the rice is done........serve it hot or warm with onion ritha.

Egg Pot/ Egg Cutlet

Some of our friends were dropping by in the evening.... so I was planning to make some thing good and creative with eggs as our friends are so...fond of eggs, I have created this dish just like that and it turned out so good.....every one liked it a lot....simply it's super hit......

6 eggs(boiled and peeled), 2tsp. red chilli and garlic paste or we can also use sweet and hot maggie sauce, 2tsp. coriander chutney(i used the store brought one), 2 medium sized potatoes(boiled and mashed ), salt to taste, 1/4tsp.red chilli powder, 1/4tsp. garam masala, 2tsp corn starch, 1/2cup bread crumbs, oil for deep frying.
Slit the eggs and stuff the chutnies in to the egg as shown in the picture and keep them aside. In a small bowl add cornstarch and little water and make it into a thin paste and keep it aside. Mash the boiled potatoes with no lumps and add salt, redchilli powder, garam masala and keep it aside. Now take the egg and cover it with mashed potato and dip it in the corn starch mixture and roll them in the bread crumbs and keep them aside. Now heat the oil in a pan for deep frying.....once it is hot add these eggs 2 at a time and fry on medium high heat until they are golden brown in color.........serve them with ketchup or sweet and hot sauce.


Jileabi is my all time favorite...........

Ingredients For Batter:
11/2cup maida/all purpose flour, 1/4cup curd/yogurt, 1/4tsp.baking soda.

Ingredients for Syrup: 11/2cup sugar, 11/2cup water.
Jilebi batter:
Mix flour and yogurt to a smooth paste, keep it aside and let it ferment for overnight. It works better with sour curd. Add enough water to make it a pour-able consistency, it should be neither thick, nor runny. After the fermentation is finished, just before frying, stir in baking soda and keep it aside.
In a heavy bottom pan, combine sugar and water. Boil for 20 min. and you should have a single thread consistency sugar syrup and keep it aside.

Frying Jilebi :
In a heavy flat pan add oil for deep frying, for a pastry or zip loc bag cut an 1/2'' opening and pour the batter to into the bag. Once the oil is hot enough for frying, slowly swirl the batter outward in a circular motion to make 3" round jilebis. Cook them on medium heat till light golden brown(should not fry it too dark)fry the jilebis on both the sides until they are light golden brown, now remove the jilebis from the oil and dip them in the warm syrup and immediately remove them and put them on the plate............serve them hot and crunchy.
I'm sending this to Priya's "Diwali Event 2009" , Purva's "Diwali Dhamaka" and sireesha's "Sweet Series Event"

Alasanda Kura/ Indian Long Beans Curry

One of my friend got these long beans for me, there are grown in her back yard...........Even I got this recipe from her............it really tasted good.

Ingredients: 1lb.longbeans/alasandalu, 1/4tsp.dania powder, 1tsp.shredded coconut, 1/4onion, 1/4tsp.turmeric powder, 1/2tsp.red chilli powder(adjust as per spice levels), salt to taste. 2tsp.oil, 1/4tsp. jeera and mustard each, 2spring curry leaves.

Method: coarsely grind the onion, coconut, salt, dania powder, turmeric with little water and keep it aside. Then wash, cut the long beans into 2''pieces and add little salt and cook until they are totally cooked, it them cool for a while and then squeeze out the water from the vegetable and keep it aside. Now in a pan heat oil, once it is hot, add jeera and mustard , once they start to splutter then add curry leaves and add the squeezed long bean pieces and fry for a min., then add the ground paste and fry for 7min. on medium heat or until the raw smell of onion is gone....Serve it with roti or steamed rice.

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