Masala Peanuts

Ingredients:

• 1cup Peanuts, A pinch asafoetida, 2tsp.Besan, 2tsp.Rice flour, 1tsp.Chili Powder, 1/4tsp.Pepper Powder, 1/4tsp.Turmeric powder, Salt to taste, Oil for deep frying.

Method:

• Mix all ingredients, except oil. Sprinkle 1-2 tbsp.of water and make sure the paste is well coated to the peanuts. Deep fry them in hot oil. While adding peanuts in hot oil, lightly oil the hand(it will help to loosen them with your fingers and avoid lumps). fry them in the oil til they are light golden in color, fry them in batches, do not keep mixing, otherwise the masala drops off in the oil. Take out on a paper towel and let them cool, peanut get crunchy when they are cooled.........

Vankaya Tomato Curry/ Eggplant and Tomato Curry

These days I'm ringing myself around comfort food.....this is one of the best and typical Andhra curry, like any other curry it also has many variations, but this is my version, which is an altered version of vahchef......

Ingredients

• 1lb. Eggplant(purple kind, cut into 1''pieces), 1Medium Onion(chopped), 2Tomatoes(diced), 3tsp.Oil, 1/2tsp.Mustard and Jeera each, 2Spring Curry Leaves, 2tsp.Red Chilli Powder, 1/4tsp.turmeric powder, 3/4tsp.Dhania Powder, Coriander leaves for garnishing, Salt to taste.

Powder: Dry roast 2tsp.Pea nuts and 2tsp.Sesame seeds and grind them to a fine powder.

Method:

• In a pan heat oil, once it is hot, add jeera and mustard, once they start to splutter add curry leaves and onions and fry til the onions are translucent, then add tomatoes, eggplant pieces, salt, turmeric, red chilli powder, coriander powder, 1/2cup water, close it with lid, cook on medium heat until the eggplant pieces are totally cooked, now adjust the spices and add the ground peanut & sesame powder and cook for few seconds, then remove from the flame and garnish with coriander leaves.....this will go good with steamed rice and roti.

Chikkudukaya Tomato Kura/ Indian Broad Beans with Tomato

when the days are pretty busy, and 'am craving for light and comfort food , the first thing that I turn on, is this curry . This is a simple curry with onion and tomato base, enriched with the seasoning and curry leaves.

• Ingredients:
  2tbsp.Oil, 1lb.Chikkudukayalu/Broad Beans(cut into 1''pieces), 1medium sized onion(chopped), 5 green chillies (finely chopped), 2 springs curry leaves, 1/2tsp. cumin seeds, 1/2tsp. mustard seeds, 1/4 tsp. turmeric powder, 4ripe tomatoes(diced), 1/2tsp.Red Chilly Powder, 1/2tsp.coriander powder, Salt to taste.

Method:

• In a pan, boil about 4 cups of water, to the boiling water add the cut beans, a pinch of salt and let it boil for 10mins. or till soft, drain the water squeeze out the excess water and keep it aside. Heat oil in a pan, once it's hot add cumin,mustard seeds, when they start to splutter, add curry leaves, green chillies, turmeric and fry for about few seconds, then add chopped onion, salt and fry till the onions are translucent. Now add the cooked beans, chilly powder, mix well, cover and cook on medium flame for 5mins. stirring in between to avoid sticking. Then add tomatoes, coriander powder, cover and cook on medium heat until the tomatoes are soft. Then remove the cover and cook on high flame for about 3mins., the curry should be in little saucy consistency..... Serve it hot with steamed rice.

Murukulu/Murukku/Manugupulu

Murukulu are our traditionl and fav. snack......the simple, tasty and standard recipe for Murukulu fallows........Mostly this recipe doesn't go wrong.

Things needed: Muruku Press

Ingredients:

• 2Cup Rice flour, 1/2cup Urad dal, 2tsp.jeera, 4tsp.sesame seeds, Oil for deep frying+ 3tbsp.Oil (hot), 1tsp.Red chilli powder, Salt to taste.

Method:

• Dry roast urad dal and grind it into a fine powder and keep it aside. In a wide bowl add rice flour, urad dal powder, chili powder, salt, sesame seeds and jeera mix it well, then add 3tbsp.oil(hot oil),mix it well, by adding enough water make a dough of roti dough consistency. In a deep frying pan add oil for deep frying, once the oil is hot enough for frying(oil should not be too hot, this makes murukulu get burnt), then take muruku mould keep enough dough in to it, press it in hot oil, fry them until they are light golden brown in color, fry murukulu in batches and drain on a paper towel. It can stay up to 2 weeks in air tight container.

Rajma Chawal(Kidney Bean Curry Served With Rice)

Rajma Chawal is a simple, yet great combination.........I love to have Rajma with rice rather than with roti......I believe simple combinations make wonderful dishes one among such dishes is Rajma Chawal.......

Ingredients:

1cup Rajma(soak for 8hrs. or overnight), 1Onion(grated), 2green chillies(diced), 2tomatoes(pureed), 2tsp.Oil, 2Bay Leaves, 2Cloves, 1tsp.Ginger(grated), 1/2tsp.Coriander Powder, 1/4tsp.Red Chilli Powder( adjust as per spice levels), 1/2tsp.Cumin Powder, 1/4tsp.Black Salt, 1/4tsp.Garam Masala, Salt to Taste.

Method:

• Cook the soaked rajma, if using pressure cooker, cooker for 2 whistles, lightly mash the cooked rajma with a spatula, this will help in the consistency of the curry and even rajma soaks up the flavours.
• In a pan heat oil, once it's hot add bay leaves, cloves, once they start spreading the aroma add the grated onion, green chillies and fry till the onion mixture gets little brown color, now add the tomato puree and fry until the raw smell of the tomatoes is gone(it takes appx.2-3min.), then add coriander powder, cumin powder, red chilli powder and fry for a min., then add the cooked rajma and 2cups of water and allow it to boil on medium heat for 10min., or until the gravy comes to an semi liquid consistency, then add the grated ginger, black salt and garam masala, mix well and remove it from the flame.........

Serve it with STEAMED RICE.

I'm Sending this to My Legume Love Affair announced by Cook sister ,event created and administered by Susan of The Well-Seasoned Cook , And also to "JFI: Rajma Event" hosted by Divya of Divya-Dilse and Indira of Mahanandi .

Masala Vada Kura/Parapu Vada curry/ Dal vada Curry

This is sure a treat to people who like Masala curries like Kurmas. This curry is mostly cooked in the coastal areas of Nellore only(as per my knowledge), I have never tasted it anywhere else, there are other variations...but this is the most simple and delicious curry......I know, the word Masala Vada/ Dal Vada itself sound delicious and that too curyy:)....mmm, it's really tempting.......so friends I'm sharing my fav.recipe here...I hope you all enjoy this too....

For Masala Vada/Dal Vada/Parapu Vada Rcipe Click here.

Vada Curry Ingredients:

• 6Masala Vadas/Dal Vada, 1/2onion(sliced). 1/2toamato(diced), 2tsp.oil, 1/2tsp.mustard and jeera each, 2spring curry leaves, 11/2tsp.red chilli powder, few pinches turmeric powder, salt to taste.

Masala :

• Grind 1/4cup coconut, 3cloves garlic, 1''piece of ginger, 1''cinammon stick, 3cloves, 1tsp.coriander powder and 1/4 onion, into fine paste using little water.

Curry:

• In a Pan heat oil, once it is hot add mustard and jeera, once they start to splutter add onions, curry leaves and fry till the onions are tasnslucent, then add tomatos and fry for a while, then add ground masala, salt and turmeric powder and fry on medium heat until masala is light brown in color now add red chilli powder, 1cup of water and cook for about 5min., once the gravy starts to boil, drop in the masala vadas and switch off the heat, close it with the lid......( the gravy should be little watery consistency before dropping the vadas, later vadas absorb the water and the gravy gets thick)serve it after 15min., this helps vadas to incorporate the flavors of gravy and they turn little soft......

Mamidikaya Mukkala Pachadi/Raw Mango Chutney and Awards

This is Hot Mango Chutney of Andhra........It's instant Chutney........It's simple, spicy, tasty and yummy.........

Ingredients:

• 1Raw Mango/Pacchi Mamidikaya(cut into 1/4''pieces), 1tsp.+1/2tsp.mustard seeds, 1/2tsp.methi seeds, 4tsp.red chilli powder(adjust as per spice levels), 2cloves garlic(finely chopped), salt to taste, 1/4tsp.turmeric, 2tsp.lemon juice(use only if mango is not sour), 3tsp.oil, 1/2tsp.channa dal, 1spring curry leaves, a pinch of hing.

Method:

• Dry roast 1tsp.mustard and methi seeds and grind them to fine powder and keep it aside. Take mango pieces in to a bowl, add salt, turmeric, red chilli powder, mustard and methi powder, chopped garlic, lemon juice, mix well that the mango pieces are well coated with these powders. Now in a pan heat oil, once it's hot add mustard and channa dal, once they start to splutter add curry leaves and hing, and add this seasoning to the mango pieces and toss well and serve it with steamed rice..........

Priya, Pari and Shabs has passed me these awards.................Thank you Priya, Pari and Shabs.


I'm passing these to Ushnish, Uma, Tina, Pari, Priya, Priy's feast, Bubli, Rohini, Shabs, Nandini, Sangeetha subash,padma, cham, sushma mallya, seerisha, Ambika, Prathiba,SE(Denufood), rekhas ritchen, suma rajesh, Gouri Guha, Gulmohar,Happy Cook, Vindra, Neha.

Rajma Pulao

Rajma Pulao...........it's yummy, I indeed don't know that it tastes yummy till today morning, when I was just thinking about JFI:Rajma Event, this idea tickled my mind, so just gave it a try, but believe me it's not totally like pulao....but can be said yummy rajma rice........(but felt like giving it a grand name:)Lol :p Pulao) it's a perfect rice dish that one can cook on a lazy day or when feel like having a simple and light meal.......doesn't it sound comfort:)....... we all know that the tanginess of Tomato compliments Rajma very well, so I have made Tomato Raita as a side for it......

Ingredients:

• 11/2cup rice( soak, cooked), 1/2cup Rajma(soaked over night, cooked), 1tsp.Ginger&Garlic Paste, 1Tomato(pureed), 1 Green Chilli(diced), 1/2Onion(roughly chopped), 1tsp.jeera, 11/2tsp.oil, a pinch turmeric powder, 1/2tsp.dhania powder, 1/4tsp.jeera powder, 1/4tsp.Garam Masala, 1/4tsp.red chilli powder, 2Bay Leaves, 2Cloves, 1''Cinnamon stick, 1 spring curry leaves,1/2cup coriander leaves(chopped), salt to taste.

Method:

• In a wide pan add oil, once it's hot add bay leaves, cloves, jeera, Cinnamon, curry leaves, once they start to spread the aroma add onions and saute until they are light pink in color, now add ginger garlic past and fry for 2min. on medium heat now add the pureed tomato, salt, turmeric, red chilli powder, dhania powder, jeera powder, garam masala and fry until this masala leaves the oil, then add 2cups of water and rajma to the masala and cook on medium heat until the gravy is very thick. Now add the cooked rice, chopped coriander leaves and toss them well that the gravy coats all the rice, now close it with lid and keep on a low heat for about5-7min.....Serve it warm with Tomato Raita.

This is going to "JFI: Rajma Event" hosted by Divya of Divya-Dilse and Indira of Mahanandi.

Kova Ladoo/ Peda Ladoo/Kova Kajjikaya(Peda stuffed with coconut)

I have first tasted this snack in my friends house years back, liked it a lot......but at that time I was not much into cooking(only eating), so just enjoyed the ladoo but did not care for the recipe.......I have been searching for the recipe for a long time but could not get it, but recently I have seen the post of my blogger friend Raje and took the basic info. from that and tuned it to my comfort........It's really a worth making dish.

Coconut Mixture Ingredients:

• 2 Cups Fresh grated Coconut, 11/2cups Jaggery(adjust as per sweet levels),3 Elachi/cardamom, 2tsp.Ghee.

Method:

• In a pan heat Ghee, once it's warm add the coconut and fry for a min., til the aroma of the coconut starts spreading. In another thick bottomed pan add jaggery, add little water to it(about 1tsp. of water), crushed elachi and fried coconut and keep on the medium flame until the whole jaggery converts into liquid(first) and then it comes together to a single mass consistency(it should be very sticky consistency), it takes approx.10-12min. Let it cool for a while(it should be little hot), then make round balls by applying little ghee to the palms.....and keep them aside.

Peda Ingredients:

• 2cups dry milk powder, 1butter stick, 1can, 14oz.condensed milk.

Method:

• In a microwave safe bowl melt the butter, add milk powder, condensed milk, mix them well and microwave them for 1min., mix well and microwave for another 2min., let it cool at bit( don't let it cool completely, it's difficult to handle it if it's cold).
  

Ladoos:

• Pinch out a lemon sized kova/peda ball, place it on a plastic sheet(I used ziploc) and pat the kova it into a 1/2'' circle and place the coconut laddu in the center and pull out all the corners and cover the coconut ladoo with Peda and roll gently in between the Palm to get the smooth outer layer.....
  I'm sending this to Priya's "Diwali Event 2009" , Purva's "Diwali Dhamaka" and sireesha's "Sweet Series Event"

Palakayalu (deep fried crispy spicy rice balls)

This one of my savory dishes that I have made for Diwali.....It's a typical Andhra and Tamilnadu Snack........

Ingredients:

2cups rice flour, 1/4tsp.red chilli powder, 4tbsp.curd, 2tsp.butter, salt to taste, oil for deep frying.

Seasoning:

2tsp.oil, 2 dry whole red chillies(roughly chopped), 2spring curry leaves, 1/2tsp.jeera, 1tsp.urad dal, a pinch of hing. In a pan heat oil, once it's hot add all the seasoning ingredients and fry till they start to spread the aroma and remove form the flame and keep it aside.

Method:

In a bowl add rice flour, red chilli powder, salt, curd, butter, the seasoning and by adding little water at a time, make a dough that is of chapathi dough consistency, pinch out small quantities of dough and roll them to small balls, and once you are done making the balls, heat oil in a pan, once it is hot, add these balls in the oil and fry them on medium heat until they are little dark brown in color.......These crispy rice balls are all time favorites for kids and grownups.

This is gooing to Priya's "Diwali 2009" contest and Purva's "Diwali Dhamaka"

My Diwali with Peda/Pala Kova

My experience of Diwali as a kid born and brought up in India, is a very special one.Words fail to describe Diwali, and especially the Diwali night.It is hard to describe the feeling of warmth, joy and excitement, every thing combined into one.I'm so Happy and exited at this particular moment to write about my celebrations and treasures of memories of Diwali. As always, even this year also Diwali has its magic spell on my heart......like all others do!!! The warmth and joy of Diwali has recharged me. As we are staying overseas we all do miss some big, small and tiny details in our lives, few among such tiny details, that bring happiness are coloring rongolies, warmth of lit candles and diyas, cracking the crackers and ..........I remember the days Back at home, we lit candles and diyas and sat down to enjoy the enveloping glow...........and watching the
kids firing the crackers and the fireworks that were peeping into our balcony....Enjoying Mom's cooking and having loads of sweets pasted ourselves to TV programs.............But, I also celebrate Diwali With the same Happiness and enthu in America too....as the matter of fact all the Indians living around the world celebrate this festival with same excitement and all the same warmth of candles is felt every where, bringing back the childhood memories and sharing them to kids......coming to my this year's Diwali celebrations, as I mention above it has its magic spell on me......that too this year it's on Saturday, Hurray...... we do have holiday for Diwali, this made me feel special and my happiness knew no boundaries.....On Friday I made some Peda, fav. of my daughter( as a matter of fact she enjoys every thing that is sweet), and some savories. Cleaned the house and puja room and made a small rangoli using rice flour, haldi and kumkum....On Saturday got up early in the morning....first thing that I did!!!!!!(calling India.........spoke
to Parents and In-laws)...just floating in the memories for a while, Then got in to my World....it's Kitchen, and completed cooking, puja and went to temple and offered prasadam, enjoyed the festive food, and In the evening went to my friends(Krithi) house had some fun time and tasted her yummy badusha and muruku, returned home as it's getting dark and time for lighting the
diyas.....Decorated house with some electrical lights and few diyas......few of our friends dropped by to wish us, served hem sweets and enjoyed the rest of the evening having sweets and chatting to friends....the day flew away....had the same excitement and happiness that I had from years......This Diwali is also treasured in my memories.

Peda

Ingredients: 2cups dry milk powder, 1butter stick, 1can, 14oz.condensed milk, 3tsp.roasted cashews.

Method: In a microwave safe bowl melt the butter, add milk powder, condensed milk, mix them well and microwave them for 1min., mix well and microwave for another 2min., let it cool at bit( don't let it cool completely, it's difficult to handle it if it's cold), make the desired shaped and garnish with roasted cashews and pistachio. I have added yellow and pink food color to peda to make them look colorful.

I'm sending this to Priya's "Diwali Event 2009" , Purva's "Diwali Dhamaka" and sireesha's "Sweet Series Event"

Happy Diwali.......Happy Deepavali

Wishing you all that this festival of lights illuminate your life, fill your days with peace and happiness. Have a wonderful Deepavali.

Arati Puvvu Vada/Banana Blossom Vada

Arati puvvu vada/Banana Blossom Vada just looks like dal vada but tastes totally different.....compared to dal vada they are crispy and healthy........it exactly tastes like keema vada. I'm very delighted to share the recipe of my grand mom..........

Ingredients:

• 1 small Arati puvva/Banana Blossom, (clean and cut them into small pieces), 1/2 cup channa dal, (soak for 2 hrs and grind into course paste), 3/4 onion (finely chopped), 3 green chillies, 1spring curry leaves, salt to taste, handful-coriander leaves, oil to deep fry.

Method:

• Boil 2 cups of water in a bowl, allow to boil, then add 1/8 turmeric powder , flower and cook for 4 min., then strain the water and set cooked flower aside. Now mix onion, chillies, salt, cooked flower , curry leaves, coriander leaves, grounded channa dal paste to it and mix well. Take a small portion and roll into small balls, make it flat in between the palms and deep fry them in oil. Repeat the same for the rest of the mix. serve hot with Tea.

Kobbari Annam/Coconut Rice

This is one simple and delicious recipe of Southern India..........

Ingredients:

1cup fresh shredded coconut, 1&1/2cups rice, 2''piece ginger, 3-4green chillies(adjust as per spice levels), 1spring curry leaves, 2tsp.ghee, 1/2tsp.shajeera, 2cloves, 1''Cinnamon stick, 2tsp.peanuts, 2tsp.cashews, 2whole dry red chillies, salt to taste.

Method:

Cook the rice and keep it aside. Grind ginger and green chillies into coarse paste(do not add any water). In a pan heat ghee, once it hot add whole garam masala and whole red chillies, once they start to spread the aroma, add curry leaves, peanuts and cashews and fry till they are light golden in color, then add coconut, ground ginger chilli paste and salt, mix well and fry for 2min. Add the fried mixture to the cooked rice and mix well, that the rice is well coated with coconut, serve it with VegKurma. Even lazy traits like me enjoy it plane.

Methadalu/Chinna Chepala Kura(Eguru)/Fresh Anchovies curry

I love to have non-vegetarian food almost every day, but we confined your self to eat only once in a week(it's mostly on Sunday)....On Sunday I made a visit to Asian Stores near my place and bought some fresh Anchovies(Methadalu) and cooked this delicious curry........So, I wanted to share the recipe with you all...........

Ingredients:

• 1/2lb. Anchovies(cleaned), 1/2 Onion (roughly chopped), 1 Tomato(diced), A Small Berry Sized Tamarind (soak in 1/4 cup of water for 15min., and squeeze in to make tamarind juice), 1/4tsp. Turmeric, 11/2tsp. Red Chilli Powder, Salt to taste.

Masala Powder:

• 1/4tsp.Mustard seeds, 1/4tsp.Methi seeds, 1/2tsp.Coriander seeds, dry roast them on medium flame until they turn light golden brown in color, now add 2 cloves of garlic and grind them to a fine powder.

Seasoning:

• 3-4tsp.Oil, 1/2tsp.Mustard seeds, 2 Spring Curry Leaves.

Method:

• In a wide pan add oil, once it's hot add all the seasoning ingredients, once they start to splutter add onions and fry until they are translucent, then add tomato and fry for a min., then add salt, red chilli powder, turmeric and tamarind water and cook until the curry comes to a boil, then add the fish pieces, cover with the lid and cook until the fish is 3/4 cooked(it takes appro.5-7min.), now remove the lid and cook until the curry comes to a thick gravy consistency, then add ground masala powder and give it a gentle stir and close it with the lid and turn the heat off.
• 
  
  This tastes heavenly if we add home made butter at the end, after turning the heat off.....Serve this curry with Steamed rice.

Award Time and meme.....

I am very happy to receive one more Nice and beautiful award from my blogger friend Sushma Mallaya:)......Thank u for this award. This award goes with a fun meme, which has to be passed on to 6 of your favourite blogs and which has to be answered with only one word.






Here is the meme part:
1. Where is your cell phone: Rester
2. Your hair: Black
3. Your mother: Swarna Latha
4. Your father: Narayana
5. Your favorite food: Southern Indian
6. Your dream last night: Had nothing
7. Your favorite drink: Pulpy Orange juice
8. Your dream/goal: Nothing at present
9. What room are you in: Living room
10. Your hobby: nothing at present
11. Your fear: Darkness
12. Where do you want to be in 6 years: Where ever it's written
13. Where were you last night: Home
14. Something you aren’t: Bossy
15. Muffins: Yummy
16. Wish list item: Nothing
17. Where did you grow up: Nellore
18. Last thing you did: Writing a post on Blog,
19. What are you wearing: Pj's
20. Your TV: ON
21. Your pets: No
22. Your friends:Many
23. Your life: Blessed
24. Your mood: Happy
25. Missing someone: Parents and sissy
26. Vehicle: Mazda Protege
27. Something you’re not wearing: High heel sandals
28. Your favorite store: Macy's
29. Your favorite color: Maroon
30. When was the last time you laughed: just few minutes ago.
31. Last time you cried: Don't like to remember
32. Your best friend: My sister (Jahnavi)
33. One place that I go over and over: Nellore
34. One person who emails me regularly: My sissy
35. Favorite place to eat: Olive Garden.


And the award goes to my lovely & talented blogger friends : Tina, Suma Gandlur, soumya, Uma, Suma Rajesh, K, Nandini, Home Cooked Oriya Food, my kitchen.

Banana Peppers curry

I love these Peppers for their refreshing color and flavor.........

Ingredients:

4 banana peppers, 1/2tsp. oil, 1/2tsp.mustard and jeera each, 1 spring curry leaves, 1/4tsp.bengal gram/chana dal, 1/4tsp.coriander seeds, 1/4tsp.bhuna chana, 2-3 whole red chillies(adjust as per spice levels), a pinch turmeric powder, salt to taste.

Method:

• Dry roast coriander seeds, bhuna chana, chana dal and whole red chillies until they are light golden brown in color, then add coconut and grind them into coarse powder.

Cut banana peppers into 2''pieces, remove the seeds and keep them aside. In a pan heat oil, once it's hot add mustard and jeera, once they start to splutter add curry leaves, banana pepper pieces, salt, turmeric powder, mix well and sprinkle little water, cover with lid and cook for 2min. on medium heat, after 2min. remove the lid and fry for another 2min. or less(the pepper should not loose their crisp) then add the ground powder, mix well and remove from the flame......this will go good with rice or roti.

Andhra Kodi(Chicken) Vepudu/Andhra style Chicken roast

Like any other place, Andhra also has it's own cuisine......Especially the Non-Vegetarian dishes make a special mark.....One among such dishes is Spicy Andhra Kodi Vepudu aka chicken vepudu which is just enriched with the simple seasoning of curry leaves.

Ingredients:

• 2lbs.Chicken(cut into 3''cubes), 2tbsp.Ginger Garlic Paste, 2tsp.red chilli powder(adjust as per spice levels),1/2tp. Black Pepper Powder, 1/2tsp.Coriander Powder, 1/4tsp.Garam Masala, Pinch of Turmeric, Salt to Taste, 5-6tsp.oil, 2 Springs Curry Leaves.

Paste:

• 1/2 Medium Sized Onion, grind it to fine paste and keep it aside.
• 1Medium Sized Tomato,( Puree) and keep it aside.

Method:

• Marinate chicken for 30min. with ginger garlic paste, salt and turmeric and keep it aside. In a pan heat oil, once it's hot add the chicken pieces, cook in the oil for 5min. on medium high heat or until the water from the chicken is dried, then add onion paste, mix well and fry for 5min.(do not cover with lid), Once the chicken is half done then add tomato puree, mix well, cover it and coook on medium heat until the chicken is totally cooked, just before taking out from the flame add coriander powder, red chilli powder, pepper powder, curry leaves and salt if needed, fry for a min. and remove from the flame.......Serve this chicken Vepudu/chicken roast with rice, sambar or rasam........

Bellam Kobbari Laddu/Jaggery + coconut Laddu

This is one perfect sweet for coconut lovers and sweet tooth persons....I my self enjoy this sweet a lot. From my childhood this is mostly after festival sweet, because at the time of festivals my mom offers coconut to god and by the end of festivals(especially Navrathri....)lots of coconut used to be in the house, so she used to make this sweet......but being a great sweet lover ...I cook and enjoy this sweet when ever I feel like.......

Ingredients:

2 Cups Fresh grated Coconut, 11/2cups Jaggery(adjust as per sweet levels),3 Elachi/cardamom, 2tsp.Ghee.

Method:

In a pan heat Ghee, once it's warm add the coconut and fry for a min., til the aroma of the coconut starts spreading. In another thick bottomed pan add jaggery, add little water to it(about 1tsp. of water), crushed elachi and fried coconut and keep on the medium flame until the whole jaggery converts into liquid(first) and then it comes together to a single mass consistency(it should be very sticky consistency), it takes approx.10-12min. Let it cool for a while(it should be little hot), then make round balls by applying little ghee to the palms.....these Laddus need not be refrigerated, they stay fresh for a week.

I'm Sending this sweet to Sweet Series Event hosted by sireesha of Mom's Recipes

Pesara Sunnundalu/Moomgdal Ladoo

This is one simple and delicious sweet.........which turns out good with less effort. These Ladoos are super soft that they melt in the mouth instantly.







Ingredients:

• 2 Cups Moong Dal/pesara pappu, 1.5 Cups Sugar(adjust as per sweet levels),1/2 Cup Ghee, 3-4 Elachi/Cardamom.

Method:

• Dry roast the moong dal in a pan, until it turns light golden brown color, turn off the heat and allow them to cool a little, then grind it into a slightly coarse powder and keep it aside. Now add the sugar and Elachi to the blender and make a fine powder and add this to the moongdal powder and mix well, now warm up the ghee, add little portions of ghee to the moong dal powder and make it wet enough to make the round Ladoos....complete the rest of the Ladoos in the same way.... and store them in an air tight container.

I'm sending this to Sweet Series Event hosted by Sireesha of Mom's Recipes

Cabbage Nalla Senagala Kura/Cabbage with Black Chana

This post was sitting in the doc. for more than a week..................Last week for Dasara there was Durga puja in my friends house.......so she gave raw Black chana/nalla senagalu as prasadam(it's Southern Indian Tradition). The next day when I opened my fridge..........the first thing I could see is A big Cabbage:P and next to it was Chana.............. so you all might have guessed!!!!!!yep........the result is......this post........I don't want to tell that this is a very tasty curry or must try.. but I can say that it adds little color to the cabbage curry, healthy and different from the routine....

Ingredients:

• 2cups Cabbage(finely chopped), 1/2cup Nalla Senagalu/Black Chana(cooked), 1/4onion(roughly chopped), 1tsp.Shredded Coconut+2Green Chillies+1/2''ginger root(grind them to a coarse paste), 1tsp.Oil, 1/2tsp.mustard and jeera each, 1spring curry leaves, turmeric and salt as required.

Method:

In a pan heat oil, once it's hot add mustard, jeera, once they start to splutter add onion and curry leaves and fry until the onions are translucent, then add cabbage, salt and turmeric powder, cover and cook on low flame until cabbage is cooked, then add Black Chana and the ground paste and fry for a min. and remove form the flame and serve it with rice........or roti.(I had it with rice).

Sorakaya Palu Posina Kura/Bottle Gurard with Milk

This is a summer vegetable in my home town........which acts as a natural cooling agent...this vegetable is cooked in different ways.......but here's a simple and delicious recipe with milk which enhances the taste of this mild flavored vegetable.

Ingredients:

1Medium sized Sorakaya/Bottle Guard/Doodhi(peeled, diced), 1cups milk, 1/4onion(roughly chopped), 1tomato(diced), 2-3 green chillies(do not add more chillies because this curry should have mild sweetness of vegetable and the milk), 1tsp.oil, 1/2tsp jeera and mustard each, 1/4tsp. turmeric powder, 1 spring curry leaves, salt to taste.

Method: In a pan add oil, once it is hot add mustard and jeera seeds, once they start to splutter add onions, green chillies and curry leaves, once the onions are translucent add tomatoes and fry for a min., then add Sorakaya mukkalu/bottle guard pieces, turmeric, salt and close it with the lid (need not add any water because there's lot of water in this vegetable)and Cook on medium heat until the bottle guard pieces are totally cooked, then add 1cup of milk to the curry and cook it til the milk boils(it takes appx.1min.) then turn off the heat. This curry should in thin consistency.. It can be served with rice or roti.

Millet Roti

Millet roti is a totally new to me........I have given it a try after hearing a lot of good and healthy things about Millets......These roties are super soft, tasty and healthy, and totally different from the regular roties........ I'm sharing here the recipe that I got from my friend.......


Ingredients:
1cup Millet Flour, 1/2cup Wheat Flour, 2tsp.oil, 5tbsp.Curd, 11/2tsp.grated jaggery, 3tsp.sesame seeds, 1/2tsp.Ajwain seeds, 2cups Methi Leaves(fresh), salt totaste, hot water(to make the dough).

In a bowl add all the above ingredients and make it into a soft dough by adding little hot water, the consistency of the dough should be little stiff while making(because the methi leaves leave water after making the dough). Immediately after making the dough start rolling the roties the same way that we make wheat roties, but these roties should be little thicker than the wheat roties........Heat the tavva and fry the roties with oil or with out oil......serve them with pickle or any choice of curry......These roties can be refrigerated, they do not loose their softness.

Mutton Biryani

There are many varieties of Biryani, but the Muttton Biryani always has a special place in the hearts of Biryani Lovers.......Here's the recipe for the delicious Mutton Biryani.

For Rice:

• 4 cups Basmati Rice soaked for 30 minutes.
• 6 Cardamoms, 3 Cloves, 2 Bay Leaves, 2Anistar/ Biryani Flower, 1tsp. Sahajeera, 1tsp. mint leaves, 1tbsp. Oil/Ghee, Salt to taste.
• In a big pot bring water to a boil, add all the above spices, mix well. Add rice and continue to cook until the rice is almost done(should be grainy). It takes about 7-8 min. Drain the rice and keep aside.

Paste:

• Grind onion and green chillies into coarse paste and keep it aside.
• Grind coconut, cashews, ginger and garlic into fine paste(add little water) and keep it aside.
  

For Mutton Curry:

• 2lbs. Goat meat (clean, cut into pieces), 2tsp. shredded coconut, 2tsp. cashews, 10 cloves Garlic, 3''piece of ginger root, 1Medium Sized onion, 10 Green Chilies(adjust as per spice levels), 1cup chopped Mint Leaves, 1cup chopped Cilantro, Salt to Taste (sufficient for the meat), 2tsp. Chili Powder, 1tsp. Garam masala powder, 1tsp.Coriander powder, 1tsp.Jeera powder, 1tsp.Fennel powder, 1tsp. lime juice, 1/2 cup Oil, 1/4tsp.Kivra Water(optional).

Paste:

• Grind onion + green chillies into coarse paste and keep it aside.
  Grind coconut + cashews + ginger + garlic into fine paste(add little water) and keep it aside.

Stove top Method:

• We can cook the mutton curry in the pressure cooker or on the stove top(I did the curry on stove top). In a pan add oil, once it's hot add onion and chilli paste and cook til the raw smell of the onion is gone, now add the ground coconut, ginger and garlic paste and fry for 4min. then add chopped coriander, mint leaves and cook for a min.,then add red chilli powder, coriander powder, jerra powder, garam masala powder, salt and the cubed mutton pieces, cover and cook on medium heat(do not add any water) until the pieces are totally cooked(stir in between to avoid sticking), and the gravy is thick enough, now add the fennel powder, lime juice, mix well and turn off the heat and keep it aside.

Pressure Cooker Method:

• If using the Pressure cooker add oil in the cooker, once it is hot add onion and chilli paste and cook til the raw smell of the onion is gone(for about 5-7min.), now add the ground coconut,ginger and garlic paste and fry for 4min. then add chopped coriander, mint leaves and cook for a min.then add red chilli powder, coriander powder, jerra powder, garam masala powder, salt and the cubed mutton pieces and pressure cook for 5-6 whistles(do not any water), once the pressure in the cooker goes away, open it and cook it until all the water evaporates and form a thick gravy, now add fennel powder, lime juice on the meat and mix well.

For saffron Milk:

• ½ tsp.saffron strands, ½cup milk. Warm the milk and add saffron to the milk and keep it aside.

Layering:

• Arrange rice and meat in layers. Grease large baking tray with oil, layer half the rice at the bottom. Sprinkle some oil, fried onions and ½ the saffron milk. Layer the rice with meat followed by a layer of remaining rice. We should have 2 layers of rice and one layer of meat. Top it with saffron milk, kivra water and cover the tray with aluminum foil.
• Preheat the oven to 350F, and Bake the biryani for 20 min. Mix the rice and serve it with Raita or Shorva.
  

Charu podi/Rasam Powder

I learnt making this rasam powder from my mom, which she learnt from her mom.....so, the same recipe has been running in my house for generations....I made many types of rasam but nothing could match the taste of this.......Evey one who tasted this rasam, never left without asking for the recipe of Rasam powder..........So, here is the recipe for it.... I'm sending this to Priyas think spice Event

http://sunitabhuyan.com/?page_id=341

Ingredients:
1cup toordal, 1/2cup channa dal, 1/4cup whole black peppers, 1/4cup jeera, 10whole red chillies, 1/4cup coriander seeds.

Method:

Dry roast all the ingredients separately on medium heat until they turn light golden color and allow them to cool for a while, once they are cooled, grind them into fine powder and store it in an air tight container.

Chikkudukaya vepudu/Indian Borad Beans Stirfry

This is one of the common Indian house hold vegetable.......The recipe shown below is a simple and standard way of making a stir-fry curry with it.

Ingredients:

1lb.Chikudukaayalu/Indian Broad Beans(cleaned, cut into 1''pieces),add little salt and steam them, once they are cooled squeeze them a little to remove the excess water, if any and keep aside.

Masala Power:

3tsp.dry shredded coconut, 2tsp.dry red chilli powder(adjust as per spice levels), 2cloves of garlic and salt. Put all the masala powder ingredients in the blender and make a coarse powder and keep it aside.

Method:

In a pan heat 1tsp. oil, once it's hot add 1/2tsp.mustard and curry leaves(about 1spring), once they start to splutter add the cooked chikkudukayalu/Indian broad beans pieces, a pinch of turmeric powder and fry for 2min. Now add the masala powder and mix well that all the beans gets well coated with the powder and continue to cook for a min., then remove from the flame and serve it with rice or roti.