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Thursday, September 30, 2010

OATS-BISSI BILLE BHATH-MICRO OVEN

OATS-BISSI BILLE BHATH
Oats-now a days every one is craving for low caloried healthy foods.I too am experimenting various varieties of oats every now and then.So here is one variety which i tried and was successful with a low caloried recipe..and more over i tried in a microwave oven which took  a few minutes for me to cook.
Materials:
Turdaal- 1 cup
washed n cooked into a paste
Oats 2 cups
Tamarind juice 2 tsp
Haldhi a pinch
Coconut+ sambhar powder 4 tbsp
(both are to be grinded into a paste)
Ghee 2 tsp(optional)
Grated Cabbage 2 tbsp
Tomato chopped 2 tbsp
Green peas 1 cup
Corn 1 cup
Aloo 2 nos
boiled n made into pieces
Pudina
Salt
Method:
Place 4cups of water in a microsafe bowl and add corn,peas,cabbage,tomato pieces and micro wave in high for 3 minutes.
Then remove it and mix well,now add chopped boiled aloo pieces,haldhi,salt and pudina n corriander leaves and cooked daal and again microwave it for 2 minutes.
Then add tamarind juice and coconut sambhar powder paste ,mix well and
microwave it for another 2 minutes.
Lastly add oats mix well and microwave it for 3 minutes .
Now add 1 teaspoon ghee (optional) and microwave it for 1 minute..
Garnish with cashews(optional).As i mentioned it as a low caloried recipe i didnt add cashews
Totally i cooked it in 11 minutes..

Wednesday, September 29, 2010

NIMMA UPPU- UPPUDU PINDI PULIHORA

NIMMA UPPU-UPPUDU PINDI PULIHORA
Nimma uppu/ citric acid crystals,  a substitute for  lime and it can be done as a pulihora uppudu pindi as a tiffin in the evenings.Get along with your monthly provisions and when there is no lime in the fridge this acts as a substitute for lime to make this recipe..regarding sourness you can adjust as per your taste..

Materials:
Nimma uppu / citric acid crystals- 1/2 tsp
{These crystals should be dissolved in 1 to 2 tbsp of water in a cup
half an  hour before making this recipe.It will dissolve
completely in water and becomes a substitute for lime juice}
Rice  ravva/Biyyam nuka  2 cups
Salt
For seasoning:
Oil 2 to 3 tbsp
Mustard seeds 1/2 tsp
Urad daal 1/2 tsp
Channa daal 1 tsp
Ground nuts 1to 2  tsp
Red chillies 3 to 4
made in to slits
Hing a pinch
Haldhi
Green chillies 4 to 5
made into slits
Curry leaves
Method:
Dissolve 1/2 tsp of citric acid crystals/ nimma uppu  in 2 tbsp of water in a cup seperately prior to the starting time of preparation of this recipe.
Mean while place a heavy bottomed pan on the stove and add 4 cups of water,let it boil.After the boiling starts reduce the flame of the stove and add the rice ravva slowly to the boiling water,stirring it continously.After adding fully cover with a lid and let it cook in a simmer mode with the water vapour..
After 2 to 3 min switch off the stove and let it cool.
After 1/2  hour,pour the cooked ravva mixture in a wide bottomed plate/basin.
Spread it and now add the nimma uppu water and salt and haldhi and mix well.
Now prepare the seasoning ,place another small kadai on the stove add oil.After it is heated well,now add channa daal,groundnuts,urad daal,mustard seeds,methi seeds,redchilli slits,let them splutter and mix well.After the spluttering is stopped add  hing,green chilli slits and curry leaves and toss well.Now switch off the stove.
Now pour the prepared  seasoning  in the ravva mixture and mix well.Adjust the sourness as per trial and error basis method, if u want more sourness add a pinch more of the citric acid crystals..

Sunday, September 26, 2010

ALOO ALLAM KARAM KURA/ POTATO GINGER CURRY

ALOO-ALLAM KARAM KURA
Aloo along with allam karam (Ginger and Green Chilli Paste) curry is one of the simplest way of cooking aloo.
Ingredients:
  • Boiled and mashed potato2 cups
  • Salt
  • Ginger and green chilli paste 2 tsp(allam pachhimirchi karam)
  • Jeera 1/2 tsp
  • Red chillies 3 nos
  • Mustard seeds 1/2 tsp
  • Curry leaves
  • Haldhi a pinch
  • Hing a pinch
  • Lime juice 1 tsp optional
  • Oil 2 to 3 tbsp
Method:
  • Place a pan on the stove,add oil to it.After it is heated add redchilli slits,jeera,mustard seeds,and toss well.
  • Let them splutter,and after they stop spluttering add curry leaves,haldhi,hing and mix well in low flame.Lastly add Allam karam(ginger green mirchi paste) and toss well.
  • Now add boiled and mashed aloo and salt and mix well.Let it remain on the stove for a few minutes and switch off the stove.After 10 minutes add lemon juice (optional)to the curry. Serve hot.
  • Ideal with rotis and steamed white rice..

KANDI PODI /TOOR DAAL POWDER

KANDHI PODI
Materials:
Kandhi pappu/Toor daal 1 cup
(You can do only with toor daal also,instead
of adding other varieties of daals.)
Moong daal 1 cup
Pesara pappu/Moong dal 1 cup
Sanaga pappu /Channa daal 1 cup
Jeera seeds 1 tbsp
Red chilli powder 80 gms to 100 gms
Hing
Salt
Method:
Roast all the three varieties of dalls each seperately till light brown.Now add jeera seeds lastly and fry a little.Now grind them in to a  smooth powder.Roast redchillies as per your taste and dry grind them in to a powder and mix in the daal powder.(For people who have allergic coughs n respiratory problems while grinding chilli powder ,to avoid it,just roast 100 gms of red chillie powder a little dry and mix in the daal powder along with hing and  salt.Store it after it is cool.
Ideal with hot steamed rice and a dallop of ghee..

Friday, September 24, 2010

VELAGAPANDU / WOOD APPLE CHUTNEY

VELAGAPANDU CHUTNEY
Velaga pandu, we buy this variety for vinayaka chavithi,to tie fruits for palavelli..i stored  this one after removing the palavelli, and vinayaka nimmajanam,i made a chutney with this ..its a sour and very tasty one.
Velagapandu gujju 1 cup
Bring a ripened wood apple and after
breaking it take off the paste from it. 
Place a pan on the stove and add 2 tbsp oil to it,after it is heated add the wood apple paste in it and fry it with a lid covered for 5 min in a low flame.
For seasoning:
Mustard seeds 1 tbsp
Methi seeds 1/2 tsp
Red chillies 12 nos
or adjust according to ur taste
Hing a pinch
Haldhi a pinch
Green chillies 3 to 4
Salt
Oil 3 tbsp
Method:
Place a pan on the stove and add 1 tbsp oil,after it is heated add redchillies,methi,and mustard seeds and toss it.After the spluttering
is completed add haldhi,hing and green chillies.Let it cool.
Grind the seasoning into a powder  ,and after it is made into a smooth powder add the wood apple/ velagapandu mixture and salt and blend it well in to a paste.Water should  not be be added.It will remain for more than 10 days like this.Very tasty with hot steamed rice with ghee..
Take a 2 tbsp chutney in to a cup and add 1/2 cup fresh curds ,use this one for dosas.Its very sour in taste .
Asthmatics beware of taking this one in large quantities as this may increase the phlegm problems and respiratory problems.

VANKAYA- MENTHI KARAM- KURA

VANKAYA -MENTHI KARAM -KURA
Vankaya/brinjal ,with menthi karam kura is a variety among the stuffed curries and tastes well with hot steamed rice.
Materials:

For menthikaram powder  powder:
Urad daal 2 tsp
Methi seeds 1/4 th tsp
Jeera 1/4 th tsp
Red chillies 12 nos
or adjust
Hing a pinch
Oil 1/2 tsp
Place a pan on the stove,add oil and after it is heated add all the materials and fry them till urad daal turns a little  light brown,remove from the fire.Let it cool.After it is cool,dry grind the powder ,mix salt and keep it aside.
For curry:
Menthi karam powder 2 tbsp
Vankayalu/brinjals 12 to 15 nos
Onions chopped 1/2 cup
Tamarind paste 1 tsp
Salt
Oil 2 to 3 tbsp
Wash brinjals well and cut them into 4 halves with the end of brinjal is intact.Just like we cut for stuffed brinjal curry.Now take 2  tbsp of the powder (if u dont like more spicy reduce the amount of the powder,if u like spicy add a little more)and stuff in to the brinjals.Now place another pan on the stove add 2 to 3 tbsp oil to it and place all the stuffed brinjals and chopped onions in to it.Cook it in a low flame with covering the pan with a lid.If u want it more soft add half cup of water.If the curry is cooked with a lid on the water vapour is enough to cook the curry itself.Lastly after the curry is cooked n turned soft add tamarind paste and mix it, now  let it cook for 2 to 3 min more.Then switch off the stove and transfer in to a serving bowl.
Ideal for chapathis, rotis or rice.

Thursday, September 23, 2010

MANGO CHUTNEY

MANGO CHUTNEY
Mango chutney tastes well,especially with rice and dosas etc.
Raw mango pieces/grated mango 2 cups
Oil 1 tbsp
Redchilli powder 2 tbsp
Mustard powder( half)  1/2 tbsp
Jeera n Methi powder (mixed)2 tsp
Roast jeera n methi seeds and
grind it into powder
Salt
Method:
Place a pan on the stove with 1 tbsp oil in it,and also add 1/2  cup of water in it and add mango pieces in it and boil it to a smooth paste.Let it cool.Now add redchilli powder,mustard powder,and jeera n methi powder in to the mango paste/mixture and mix it well.
Lastly make a seasoning with 1 tbsp oil,and add mustard seeds,n jeera and add garlic(optional)flakes.An easy to do and a variety chutney..

PESARA PAPPU PULUSU

PESARAPAPPU PULUSU
Pesara pappu /moongdaal pulusu is a soft recipe which varies a little with kandipappu pulusu.It goes well during sunny weather or in summer times especially giving the body a cooling effect.
Materials:
Pesara pappu/ moong daal - 1 cup
Wash well ,and cook into a paste form/daal
and keep it aside.
Tamarind juice 5 to 6 cups
Made from a big lime sized tamarind
or adjust according to ur taste
Chopped onions 1 cup
Green chillies 6 to 8 nos
Garlic 4 to 5 pods(optional)
Salt
Seasoning:
Oil 1to 2  tbsp
Mustard seeds half tsp
Methi seeds a pinch
Jeera 1 tsp
Red chillies 4 to5
Curry leaves
Kothmeer/corriander leaves
Method:
Place a pan on the stove and add oil to it .After the oil is heated,now add seasoning materials except curry leaves and kothmeer.After they splutter toss well,after they stop spluttering add chopped onion and garlic and saute well for a few minutes in low temp.After the onion pieces turn to a little brown add tamarind juice, salt and curry leaves,green chilli slits and let them boil.Meanwhile mash the cooked daal well and add into the boiling pulusu.Finally add kothmeer leaves,and let it boil for more than 10 min/or until it is done in low temp.Adjust salt,chillies and tamarind juice according to your taste.Switch it off and transfer into a serving bowl.It tastes yummy with hot steamed rice with a dallop of ghee..

Friday, September 17, 2010

CUSTARD -SEMYA

SEMYA-CUSTARD
Semya custard is a recipe prepared by combining both custard and semya.Freezed it for  1 to 2 hours,and have it,its delicious.Children like this
as there is a variation from general semya payasam.
Materials:
Milk 4 cups
Semya 1 cup
Sugar 2 cups
Custard powder 2 to 3 tsp
Milk 1 cup for custard
Dry fruits 1/2 cup
Include cashew,raisins,badam 3 to 4 nos.
Elaichi powder
Ghee 1 tbsp
Method:
Place a pan on the stove and add 1 tbsp ghee to it.Now add dry fruits cashew ,raisins,and badam and fry it in low flame.After they are fried to brown colour,transfer them in to a plate.Retain the leftover ghee in the same pan.Now
add semya (crushed) and fry it in low flame till it turns a bit brown.Keep it aside.Now place another bowl on the stove and add 4 cups of milk,after it is boiled add shallow fried semya and cook in low flame,now add sugar and cook it for 5 to 10 mins in low flame.Lastly add elaichi powder and shallow fried nuts.
Meanwhile boil  1/2 cup milk seperately,(which was kept for custard) and mix custard powder in another half cup milk and add slowly to the boiling milk,and prepare custard (also add 2 tsp sugar to it)
Now mix both semya payasam and custard together well.Let it cool.Then freeze it for 2 hours.It turns to semi solid consistancy after it is freezed .Serve it cool.Children like the yummy taste ..

We have 2 CHHOTA BAKHRAS in my home,Santosh and Vaishu(my sister Padmas children) ,who love such experiments .So she does many experiments of recipes as such....

RICE KHEER/ PARAMANNAM

PARAMANNAM

Paramannam is prepared in Lord Vishnu temples and also in the temples of Lord Surya etc. , and also in pujas as prasadam in our homes.It tastes yummy and is healthy as it is cooked with milk.
Materials:
Milk 3 to 4 cups
Rice 1 cup
Sugar/jaggery 1 to 1 1/2 cups
Ghee 2 tbsp
Elaichi powder 1 to 2 pinches
Cashews 3 nos
Raisins 6 nos
Method:
Boil milk in a pan,after it starts boiling add rice(need not wash),and cook it in low flame till it is cooked directly on the stove.After it is cooked completely add sugar ,and (add a little water upto 1 cup if u want it to cook soft )cook.Lastly add elaichi powder and fried cashew and raisins( shallow fry them in 1 tsp of ghee and keep aside).Lastly add ghee and mix well and serve in a bowl.
2nd method:
After boiling milk in a pressure cooker add rice to it ,close  the lid and cook for 3 whistles.Meanwhile place sugar in another pan and add 1 cup of water too,bring to a boil .Switch off the stove after the sugar is dissolved completely.
Now open the cooker(after it is cool) and pour the sugar pakam into it,and mix well.Again switch on the stove and cook in a low flame.After it is well cooked softly add elaichi powder,shallow fried cashew and raisins, and also ghee,mix well.Switch off the stove and transfer it in to  a bowl.
Add a pinch of pachha karpuram if u like it.It tastes yummy, we  prepare it for Ratha sapthami ,and Ekadasi.

Thursday, September 16, 2010

OATS -WITH FRUITS

OATS-WITH FRUITS
Oats 1 cup
Pomogranate seeds 1/2 cup
Honey 2 tsp
Raisins 4 to 5 nos
Badam 2 to 3nos
Milk 2 to 2 and half cups
Dates 2 nos
Method:
Boil milk in a pan,and after they start boiling add oats and let it boil.The oats will be cooked soft,now switch off the stove.Now place dates,raisins,badam and pomogranate seeds in a bowl.Then add the cooked oats n milk mixture,and honey and mix well.Serve hot or lightly freezed.
A healthy food for elders and also children.

VANKAYA KOTHHIMEERA KARAM KURA

VANKAYA KOTHHIMEERA KARAM KURA
Vankayalu /brinjals can be cooked  in many varieties ,one such variety is this kothimeera karam .Especially this can be done on auspicious days when onion n garlic are prohibited on festive days.
Materials;
Vankayalu / brinjals -10 to 12 nos
Cut into 4 slits with the end intact,
as we do for stuffed brinjal curry.
Corriander leaves/ kothimeera- 1 cup full
Green chillies -10 nos
(adjust as per the hot n spice,n add more if  u need)
Salt
Method:
Wash kothhimeera leaves ,green chillies well and grind it in to a paste with salt.Now stuff the curry paste in the vankayalu.
Now place a pan on the stove and add 3 to 4 tbsps oil,and after it is heated ,add stuffed vankayalu and cook in low to medium flame.Cover the pan with a lid,it will be cooked with oil n water vapour.If needed add just a halfcup of water to it and cook.Serve hot with steamed white rice with a dallop of ghee ,after it is soft and tender.

OATS-IDLI

OATS-IDLI
Oats -now a days majority of people are  preferring intake of oats .I have seen this recipe in a magazine and prepared this,oats idli,  hmm and it turned into a tasty variety.
Materials:
Oats-1cup
(grind it in to powder)
Upma ravva/sooji ravva -1cup
Curds 1 cup
Eno-fruit salt-1 pinch
Water
Mix powdered oats,with upma ravva and curds well.Also add a little water if needed,and keep it aside for 15 min. Just before preparing idlis add ENO fruit salt,to it and mix well.As soon as the fruit salt is added the batter will puff itself with bubbles.Immediately pour the batter in idli stand and keep it on stove and switch on.As soon as the idlis are cooked switch off the stove and serve them hot with  chutney. I prepared seasoning with jeera and mustard seeds and added to the batter for a variation.
to the batter just for variation.

Saturday, September 11, 2010

PALU UNDRALLU



PALU UNDRALLU
Palu undrallu,is also a variety made on chavithi.Children love this dish much,and enjoy it,so go for a trial for your kid.
Ingredients:
  • Milk 2 glasses
  • Jaggery n sugar 1 glass
  • Saffron a pinch
  • Elaichi powder
For undrallu:
  • Go for pappulo undrallu,the previous recipe in the prasadams section.Undrallu has to be made and kept aside.
  • Meanwhile boil milk and also boil jaggery with sugar with  a cup of water seperately.After the jaggery n sugar mixture  started boiling and boiled for 3 to 5 min in low temp,mix with milk and add saffron,and undrallu(small round balls smaller than marbles).Boil for 5 mins in low temp then  switch off.Now add elaichi powder.Serve hot ,even it tastes better when it is a bit freezed..
  • It becomes thicker in consistancy when it is cooled..Children would love it.

Friday, September 10, 2010

MAIDHA SWEET PURIS

MAIDHA SWEET PURIS
Maidha palu sweet puris can be made as prasadam for pujas.Children love them for the sweet taste.
Materials:
Maidha 2 cups
Salt
Oil for deep frying
Milk 1/2 cup
Powdered sugar 1/2 cup
Method:
Mix maidha along with a pinch of salt and water as we mix for puris.Make small round puris and deep fry them as puris.Meanwhile pour milk in a wide bottomed basin.Dip  the deep fried puri( 2 sides of the puri) in the milk and immediately take off it and place in another plate.Now sprinkle powdered sugar,and let it dry..

CHUTNEY POWDER/KARAPPODI

CHUTNEY POWDER/KARAPPODI
This karappodi is used both in rice ,idlis or dosas next to chutneys with either 1 tsp of ghee or oil . And also it tastes excellent with steamed rice with a dallop of ghee.
Materials:
Ground nuts 1/2 cup
Channa daal 1/2 cup
Urad daal 1/2 cup
Dhania 1 cup
Jeera 2 tbsp
Red chillies 12 to 14
adjust according to your taste
Tamarind lime sized
Table salt
Method:
Place a pan on the stove and roast all ,groundnuts,urad daal,channa daal,dhania,jeera , redchillies each seperately.Lastly mix all of them and dry grind into a smooth  powder form ,also add tamarind while dry grinding them.Lastly adjust salt and mix thoroughly.Store them in airtight container.
Serve with rice or hot idlis with a tsp of ghee

Thursday, September 9, 2010

MENTHI PERUGU

MENTHI PERUGU

Menthi perugu,is a side dish,very yummy.It can be prepared instead of sambar or rasam,when u are in a hurry.It can be used as a raitha too,it tastes best with a combo of avakkai annam or any pickle .
Materials:
Curds 2 cups
(curds of a day before)
Salt
Seasoning:
Oil 2 tbsp
Mustard seeds 1/2 tsp
Ajwain or vamu 1 tsp
Methi seeds 1 to 2 pinches
Red chillies 3 nos
Made into slits
Green chillies 4 nos(slits)
Curry leaves
Corriander leaves
Method:
Place curds of a day before in a bowl,mix salt and keep it aside.Now place a small pan for seasoning on the stove,add oil to it.Then add red chilli slits,ajwain,methi seeds and mustard seeds.Toss well.After they stop spluttering add green chilli slits and corriander leaves,and mix well,see that they are well fried .Switch off the stove.After cooling add the seasoning to curds and mix well.Garnish with corriander leaves if it is available. Serve with steamed rice.

MULAKKADA RASAM/CHARU

MULAKKADA CHARU
Mulakkada a source of iron and other vitamins can be included in the menu,quite often.This rasam doesnot need rasam powder and can be made within a few minutes.
Materials:
Drumstick pieces of 2 nos
Drumstick to be cleanly washed and chopped
into 3 inch long pieces
Tamarind-lime sized
Salt
Curry leaves
Seasoning:
Oil 1 tbsp
Mustard seeds 1/2 tsp
Red chillies 4 nos
made into slits
Methi seeds a pinch
Sugar a pinch
Method:
Place a small pan and prepare seasoning.Add oil and after it is heated add redchilli slits,mustard seeds,methi seeds.After they crackle and is done switch off the stove and keep aside.
Now place a container with 6 glasses of water in it on the stove.Add drumstick pieces and tamarind and let it boil.Then add salt and seasoning and curry leaves.Let it boil for 10 to 15 mins on low flame.Swich off the stove after the drumstick is boiled soft .No need of charu/rasam powder.But if u want to add rasam powder  then no problem ,add it.Rasam is light and soft.
Serve hot with rice..

ATUKULU ROAST

ATUKULU
Atukulu can be made into a time pass snack within 5 to 10 mins.Place a pan and add  a handful of groundnuts and roast it for 2 to 3 min.Then add 2 handfulls of atukulu and roast it for 5 mins till they are fried.Now sprinkle  a half tsp of oil on the roasted atukulu and also add 1/2 tsp chilli powder and salt.Mix well and remove from fire.Its a instant timepass  hot snack item for tea time..

Tuesday, September 7, 2010

GAVVALU

GAVVALU
Gavvalu ,this dish is also prepared by maidha.But the shape differs,thats all.
Maidha 2 cups
Ghee 2tbsp
Salt a pinch
Soda a pinch
Oil-for deep frying
Sugar 1 cup
Method:
Mix maidha,salt,soda together.Boil 2 tbsp of ghee seperately in a small pan,and add to the maidha flour.Now mix them and add water and mix them smoothly just like we mix for puris.Now take a gavvalu peeta.Make small round balls and keep aside.
Now place each small round ball on gavvala peeta  press and roll them .They look like shells with Upand down small lines will be formed on them.Like wise prepare all of them .Meanwhile prepare sugar syrup in a pan by adding 1 cup of water to it.Boil the syrup till about medium consiatancy and keep it covered.
Place a pan with oil on the stove,and after the oil is heated ,deep fry these gavvalu and place in sugar syrup for 5 min and take off them .Now place them in a dry wide bottomed vessel to dry.After they are dried completely store them.
Hot gavvalu:
For khara gavvalu add a tsp of chilli powder in the flour while mixing them with water.And after deep frying let them remain,and store them. Donot place them in sugar syrup.

SWEET-CHAKRABANALU

THEEPI-CHAKRABANALU
Chakrabanalu can be made a bit sweeter by adding sugar syrup which is more tastier than khara chakrabanalu.
Maidha 2 cups
Salt a pinch
Oil-for deep frying
Method:
Mix maidha , pinch of salt with water.It should be just like we mix atta for puris.Now make  them into big round balls ,and make a big thin chhappathi.
Now cut them into small pieces and deep fry them in oil.Meanwhile make a sugar syrup.
Sugar 1 cup
Dissolve sugar in 1 cup of water and boil the syrup,to a medium consistancy.
And after removing deep fried chakrabanalu from the oil, place them in the syrupand mix well with another spoon.Let it remain there for 2 min.Now take them off the sugar syrup and place in a wide plate.
Then again like wise deep fry all of them ,place in sugar syrup and again to be removed and kept in a wide plate for drying completely.Store them only after they are dried completely.They remain fresh for a few days..

Friday, September 3, 2010

VARALAKSHMI VRATHAM

VARALAKSHMI VRATHAM
Varalakshmi puja,I celebrated in my home this last friday.The prasadam includes
Bobbatlu
Pulihora
http://www.rasoikimalkin.com/2010/05/pulihora-tamarind-rice.html

Chakkera pongali -- http://www.rasoikimalkin.com/2010/08/chhakkara-pongal.html
Theepi Chakra banalu -- http://www.rasoikimalkin.com/2010/08/chakra-banalu.html
Karam gavvalu -- http://www.rasoikimalkin.com/2010/09/gavvalu.html
Karam chakrabanalu -- http://www.rasoikimalkin.com/2010/08/chakra-banalu.html
Theepi  maidha purilu
Visanakarralu with maidha
Maidha gulabi puvvulu -- http://www.rasoikimalkin.com/2010/09/maidha-sweet-puris.html



Thanks a lot, to my sister Padma,for cooking everything on my behalf, in her kitchen..

Thursday, September 2, 2010

SRI KRISHNA ASHTAMI

SRI KRISHNA ASHTAMI
Sri Krishna ashtami ,neivedhyam includes

Panakam (sugar candy water)
Vadapappu
Milk
Butter
Paramannam
Pappu chhekkalu and
Chhitti punukulu

Wednesday, September 1, 2010

VANKAYA PERUGU PACHHADI

VANKAYA PERUGU PACHHADI
Vankaya perugu pachhadi, is also a tastier dish which can be prepared as side dish.Its creamy texture and soft taste without spicyness makes its taste yummy even for children n also elders..
Materials:
Vankayalu/brinjal 2 nos
It should be large in size
Yoghurt/curds 3 to 4 cups
Curds should be fresh
Salt
Curry leaves
Kothmeer

For seasoning:
Oil 1 tbsp
Mustard seeds 1/2 tsp
Methi seeds a pinch
Redchillies 4 to 5
made into slits
Greenchillies 4to 5(slits)
Hing a pinch
Method:
First of all wash brinjals,and apply 2 to 3 drops oil on the surface of it,and roast it directly on the gas burner top till it is fully roasted and the skin turned black,  or else microwave the brinjals for 20 to 30 min in a microwave safe plate.Let it cool.
Peel off the burnt skin(upper layer),and check thoroughly,and mash the mixture with salt ,with a spatula.Keep it aside.
Place a pan on the stove,add 1 tbsp of oil,and after it is heated,add the seasoning materials,mustard,methi seeds,red  chilli slits ,hing and toss well. After it stops popping add  green chilli slits ,curry leaves  saute and switch off the stove.
After it is cool,add the brinjal mixture,seasoning,mix well and add in to the curds.Adjust the salt,and garnish with kothmeer..
It tastes much with steamed rice  and ghee.