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Showing posts from August, 2010

AAKAKARAKAYA / TAESEL GOURD CURRY

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TAESEL GOURD/AAKAKARAKAYA CURRY
Aakakarakaya,tastes very much when onion is added to it.Instead of akakarakaya fry which consumes more oil,we can do curry which needs less oil.
Materials:
Chopped akarakaya pieces 2 cups
Finely chopped onion -1 cup
Salt
Chillie powder 1 tsp
Dhania jeera powder
1/2 tsp optional
Oil 1 tbsp
Method:
Place a pan on the stove,and add 1 tbsp oil to it.After the oil is heated add chopped aakakarakaya pieces and fry till light brown in med flame with a lid covering it.Frequently stir it. After it is turned to a bit brown add finely chopped onion and fry it with covering with a lid.The flame should be from low to medium according to ,but never in high flame.Due to the onion the aakakarakaya pieces turn soft as if for curry ,then when it is cooked add salt and chilli powder,dhania powder(optional) and switch off.For tenderness cook the entire curry completely  covering with a lid. Serve hot with steamed rice and dollop of ghee..

SET DOSA

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SET DOSA
Set dosa is small cute,it is thinner than uthappam and thicker than normal dosa.
Materials:
Urad daal 1 cup
Rice 2 cups
Channa daal 1hand full
Saggu biyyam/sago 1/2 cup
Methi seeds 1 tbsp
Soda a pinch
Salt
Oil

Method:
Soak urad daal,channa daal,sago together for 6 hours after washing well.Rice and methi seeds are to be soaked seperately till the same 6 hours.Then after washing well,grind them into a paste,add salt,and let it ferment for 10 hours.
Place a tawa ,on the stove .After it is heated,apply 1 tsp full of oil to the tawa,and then pour a cupful of the prepared dosa batter on the tawa,and do not spread it like normal dosa.After it is done,turn backside and add half tsp oil,and remove after it is done.Set dosa will be small in size thicker than dosa,and thinner than othappam.Serve with chutney.We can sprinkle some of the finely chopped onion(optional) green chilli,ginger and tomato or capsicum pieces..

TOMATO SOUP

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TOMATO SOUP
Tomato soups,is one of the tastier and easyly prepared among the soups.It can be given in the evenings,as these are rainy days even children like them to have them in the eve or before dinner..
Materials:
Tomatoes chopped-2 cups
Hybrid tomatoes tobe used
Carrot chopped -1/2 to 1 cup
Sugar 2 tsp
Salt
Pepper powder 1/2 tsp
Bread 1 to 2 slices
Oil 2 tsp
Water 1/4 cup
Method:
Pressure cook chopped tomatoes,carrot,salt, water,for 3 to 4 whistles.Let it cool.Blend  them into a smooth paste,if u donot want it to be thick then strain it,and boil for 10 min .Add sugar,salt,pepper powder,and boil in low flame for another 5 min.Switch off the stove.Meanwhile,fry bread pieces(bread slices are torn into bread pieces) in the oil till brown.Serve hot soup in to the bowl,and garnish with fried bread pieces..

VEGGY WRAPS / VEGGY ROLLS

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VEGGY WRAPS / ROLLS
Veggy wraps / veggy rolls,is a food item which can be taken along with, in long drives  or picnics ..its a tasty item which can replace meals.

Materials:Curry for stuffing
Chopped simla mirchi 2 cups
Boiled n mashed aloo 2 cups
Boiled peas 1 cup
Chopped tomato 1 no
Green mirchi(slits) of 6 nos
Dhania powder 1 tsp
Jeera powder 1/2 tsp
Haldhi 1/4 tsp
Redchilli powder 1 tsp
Amchur powder 1 tsp
Table salt
Oil 2 tbsp
Tooth pricks (new)
Method:
Place a pan on the stove add 2 tbsp of oil ,then after it is heated add jeera,haldhi,chopped capsicum and tomato and cook for 5 min with
covered lid,stirring once in 2 minutes in a low flame.
After it is cooked add boiled  n mashed aloo and boiled peas,and mix well.
Add 2 tbsp of water and let it cook for 2 min,then add dhania and jeera powders,salt,and redchillie powders,lastly amchur powder and mix well.
Cook in low flame for another 5 min and switch off the stove.Let it cool.This can also be used as a curry in rotis and puris.

M…

BEAUTY AT 25+

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BEAUTY @ 25




Ihave taken a long gap to post on beauty tips,coz a bit lazy in collecting tips ,and ultimately here they are:
A lady  who is having a good complexion with petal smooth and shining skin is a rival of other women .Admirers turn their head towards her ,and such complexion needs many efforts.Both within and without she has to maintain.It doesnt need much effort to maintain the skin upto the age of 25,but if no proper care is taken it looses its freshness ,glowing and youthful apperance .The cells within the skin layers may not retain the moisture ,and the beauty of the skin depends on moisture contained in the cells.The moisture less skin becomes dry ,dull n rough.Therefore to avoid looking prematureiy old,a skin care routine is to be followed.Therefore the skin which retains moisture will be firm and young..People think that moisturising creams alone will keep the moisture level in the body perfect.Not only skin above beauty,but from inner life of your skin must be fed with …

KOTHMEER KARAM PODI

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KOTHMEER KARAM  PODI
Kothmeer karam podi ,this recipe is a powder which we can use for dosa idlis,and even hot rice with a dallop of ghee..
Kothmeer 2 to 3 cups
Wash kothmeer well,and pluck only the leaves,and dry on a cloth under  shade ,till it is dry.It will take more than 6 hours to dry completely,remember
it should not be wet,it should be dry..
Ground nuts 1/2 kg
Roast groundnuts well,let it cool.
Remove brown skin and keep aside
Roasted channa daal 1/4 kg
(gulla sanagapappu)
Red chillies 10 to 12 nos
or approximately
Corriander seeds 1/2 cup
Jeera 1/2 cup
Method:
Roast gulla sanaga pappu,corriander seeds,jeera ,red chillies seperately ,each without oil.And also roast dried kothmeer leaves seperately.Now add pre roasted ground nuts,and grind all of them  into a powder.It can be a bit coarse,and add salt..It is very tasty with a light fragrance of kothmeer,it will go both with tiffins and also with  meals.


Source:
My cosister Sarada

CHANNA 65

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CHANNA 65
Channa 65.... is a snack item i have collected from a magazine,experimented it .It turned in to a quick and tasty dish,snack item.Most of my recipes donot have garlic in them,but in this dish if u want garlic then add garlic paste also.
Materials:
Boiled chenna/senagalu - 1 cup
Corn flour 3 tbsp
Maidha- 3 tbsp
Ginger paste 1/2 tsp
Salt
Chilli powder 1 tsp
Oil 1 to 2 cups
Tissue paper
Method:
Place boiled chenna/senagalu in a bowl,add corn flour and maidha,salt and chilli powder,ginger paste,mix well.If water is required very less water is added,and mix well.Now place a kadai with oil on the stove.After it is heated,low down the flame and place a handful of senagalu in the oil and deep fry,remove after they are fried to brown colour.Like wise completely fry all the channa, and keep aside.Switch off the stove.
Oil 1 tsp
Green chillies 2 to 3
made into slits
Curry leaves a few
Tomato sauce 2 tbsp
Soya sauce 1 tsp
If u like also add vinegar and chilli sauce.Place another pan on …

CHAKRA BANALU

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CHAKRA BANALU
Chakra banalu is a snack item prepared with very less oil,if prepared in the house the children eat them very likingly..in that way you can restrict  them by
eating the street food or junk food.It remain fresh for more than 10 days..try them they are very easy
Materials:
Maidha flour-1/2 kg
Salt
Chilli powder
Oil for deep frying
Method:
Place the flour in a basin,add salt and red chilli powder and mix well .Now add water to the flour and mix it well like we prepare for chhappathis..
Then make into big balls and make a big chhappathi.Now cut them in to small pieces and deep fry them,place them on a tissue paper to remove extra oil.Then after they are cool store in a container..

MAJJIGA PULUSU..KHADI

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MAJJIGA PULUSU..KHADI Butter milk is also made as a khadi, another variety of majjiga pulusu,where as here we add chopped bhendi and bottle gourd vegetables..This will be very tasty wih hot steamed rice.Its a special of coastal andhra region..
Materials: Butter milk 4 glasses
Besan powder 2 to 3 tbsp
Tamarind paste 1/2 tsp
Salt
Chopped bhendi(large pieces) 1 cup
Chopped bottle gourd 1 cup
Green chillies 6 nos

Seasoning: Oil 1 1/2 tbsp
Mustard seeds 1 tsp
Jeera 1/2 tsp
Methi seeds a pinch
Red mirchi 3 to 4 nos..slits
Curry leaves
Kothmeer

Ava mixture: 1Mustard seeds 1 tsp
Red chilli 1 no
Make in to paste in small jar of the
grinder by adding 1 tbsp of water..

Method: Place the chopped bhendi and bottle gourd pieces,green chilli slits in a pan,add tamarind paste and 1 glass of water,and keep for boiling on the stove.Meanwhile prepare the seasoning with oil, mustard and methi seeds along with redchilli slits seperately in another pan,and add in to the pan where the chopped vegetables ar…

CONE DOSA

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CONE DOSA
Cone dosa can also be prepared by normal dosa batter.My recipe for dosa batter is
Materials:
Urad daal 1 cup
Rice 2 and  1/2 cups
Channa daal 1/4 cup
Methi seeds 1 tbsp
Atukulu 1/2 cup
Idli ravva 1/2 cup
Salt
Oil
Method:
Soak all these materials after washing well for 8 hrs.Soak channa daal and urad daal together.And soak rice and methi seeds together.After 8 hrs again wash all of them 3 to 4 times and grind into dosa batter.First grind rice with water  for
3 mins.Then add the daals and grind them in to a paste adding enough salt.The paste should not be too smooth,a bit coarseness is required. Let it ferment for
4 hours.
Then place a tawa on the stove ,switch on ,then after it is heated add 1 tsp of oil then,place a cup of batter and spread it just like as we do for dosa..after dosa is fried cut with the spatula in to half from the centre point.Then after the dosa is shallow fried ,rotate in to a cone and place in a plate with chutney..
Children opt this for its shape.

CHALLA ATTU

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CHALLA ATLU / PULLA ATLU
Challa atlu also called as pulla atlu,is prepared with butter milk mixed with rice and maidha flours,is a bit sour in taste..it can be prepared instantly within minutes of time,and can also be called as instant dosa..
Materials:
Rice flour- 1 glass
Maidha flour-1/2 glass
Butter milk- 1 glass
Water 1 glass
Salt
Chopped onion,green chilli slits
Jeera 1/2 tsp
Oil
Method:
In a bowl add rice flour,maidha,butter milk together.Add a little water also.
The batter should be semi thick just like dosa batter.Mix jeera,chopped onion and green chilli slits.Keep it for half an hour.
Then switch on the stove,place  tawa and prepare dosas.Pour a half tsp of oil and then pour cup full of dosa batter and lightly spread it.Again pour 1 tsp of oil around the dosa, like wise prepare dosas applying oil both sides.Serve  hot with chutney or sauce..

ONE MEAL SOUP

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ONE MEAL SOUP
One meal soup ,here it is made with vegetables n daal,it gives the body its requirement of  vitamins and proteins. Any one can  prepare it  occasionally in the evenings and skip the dinner,and the taste is fine and good ..
Materials:
Pesara pappu 2 tbsp
washed and kept aside
Chopped onion 2 tbsp
Water 2 cups
Salt
Each of the listed veg are to be
taken by 2 tbsp of each variety.
Cabbage
Cauliflower
Peas
Corn
Carrot
Leafy veg
Sprouts
Tomato 2 nos
Pepper 1/2 tsp
Lime juice 1 tsp
Vegetable stock 2 to 3 cups
Method:
Place a pressure cooker  on the stove,pour water and let it boil.
When it starts boiling add pesara pappu ,cabbage ,cauliflower,sprouts,peas,corn,carrot,leafy vegetables,
palak,thotakura,,tomatoes and pressure cook them for 5 to 6 whistles.
Switch off and let it cool.
After cooling open the pressure cooker and mash the vegetables,now add vegetable stock and pepper powder and salt.Let it boil.
If thickness is required add 1 tbsp of corn flour to 1/2 cup of water mi…

ONION PULUSU..ONION STEW

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ULLI PULUSU Ulli pulusu/onion pulusu,prepared by chopped onions,is a soft dish.
Materials:
Chopped onions 1 cup
Tamarind juice
made with biglime sized and
4glasses of water
Salt
Jaggery or sugar 2 tbsp
Seasoning:mustard seeds,methi seeds
Each half spoon.
Red mirchi 3 nos
(made in to slits)
Green mirchi 3 to 4 nos
Curry leaves
For thickness:
2 tbsp rice flour or besan flour
Method:
Place a pan on the stove add seasoning to it.After they splutter,add chopped onions,green chillies and curry leaves and fry for 3 to 4 mins. Then add tamarind water,salt jaggery and boil it.The tamarind water should be boiled
for atleast 10 mins after boiling starts.Then see the onion pieces turn soft and transculent .Then add 2 tbsp of flour with 1/2 cup of water to the pulusu and let it boil in low flame for another 10 minutes.Switch it off..When there are no veggies  handy for pulusu i prepare this.This is a combination with Pattolli..

TOMATO CHUTNEY

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TOMATO CHUTNEY
Tomato chutney can also be made in a easy way,it stays fresh upto a month.It tastes well with hot cooked rice and even chhappathis and dosas.But care should be taken ,in drying the tomatoes after washing them,wipe off with a dry cloth .
Materials:

Oil ...up to 200 gms
Tomatoes ...1 kg
Chopped in to small pieces
Salt..To taste
Chilli powder... 5 to 7 tsp

For powder:

Methi seeds ...1/2  tsp
Mustard seeds ...1 tsp

For seasoning:

Channa daal ...1 tsp
Urad daal... 1 tsp
Mustard and methi seeds..1/2 sp each
Hing..A pinch
Curry leaves..4 to 5 handfuls
(to be dry without water)

Method:


Place a pan on the stove,add 3 to 4 tbsp oil to it.Then after the oil is heated add chopped tomatoes,and (cook) saute well in a low flame.It takes more time to cook .(if cooked in low it will take more than half an hour,If cooked in high flame by standing near by and stirring it will take just 10 to 15 min time to get dry).Then after it is half cooked add chilli powder and salt.Mix well,and let i…

ATUKULU VADA

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ATUKULU-VADA
Atukulu/rice flakes , can also be prepared as tasty vadas or snacks, for tea time.
Its a very simple and easy proceedure can be prepared in 15 min..
Materials:
Atukulu/rice flakes 2 cups
(soaked in water for 10 min,washed,and drained)
Boiled and mashed aloo- 1 cup
Bread slices 2 to 3 nos
(soaked and mashed )
Chopped onion 1 cup
Green chilli slits of 3 nos
Chilli powder 1/2 tsp
Salt
Haldhi
Dhaniya powder 1tsp
Ginger paste 1tsp
Corriander leaves chopped
Curry leaves chopped
Oil for deep frying
Method:
Place a pan on the stove and add oil .Mix all the above listed materials in to a dough,by adding  a very little water .Make small rounds and press them a little,deep fry them in the oil till brown..Serve hot.

LIVING ROOM-HALL

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LIVING ROOM -HALL
Living room is a space where all family members get together,sit ,talk together.
When friends and relatives do come home,all members unite together in the living room,hall.Now a days in many homes and apartments both hall and dining room are adjoined together in to a big space or room.Therefore one should successfully plan the construction of hall while constructing the home.
The hall should be decent,and the placements of Tv ,lights and the seating arrangement ,furniture should be planned according to fengshui..
The dimensions of the hall should be either in square or rectangular shape.If it is long at some corners cut it by placing plants or Tv.Natural light and air  have to be  passed freely.The colours of the walls should be decent.The main living area being  the hall should be warm inviting and comfortable.Its better to display only a few items,than many items.Thatswhy the owners should rotate a few at a time for display.The furniture should not be placed in bet…

CHHAKKARA PONGAL

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CHHAKKARA PONGAL


Chhakkara pongal....is a sweet dish,which is prepared with pesara pappu/moong daal and rice.It is prepared for prasadams in south india,especially in Temples, and south indian homes,for  Lord Sri Maha Vishnu..
Materials:

Rice...1 cupSugar / Jaggery... 1 cupPesara pappu..Moong dal split ..Yellow colour... 1/2 cupMilk... 2 cupsWater... 2 cupsGhee... 2 to 3 tbsp ..(Minimum 2 tbsp to 1/2 cup)Raisins ..10 nosCashew nuts ..10 nutsElaichi powder..Of 2 no.s


Method:


Place a pan on the stove,add yellow moong dal and roast it in low flame, for 1 min.Then switch off the stove and wash pesara pappu once.. Now add rice to it and again wash both of them  for 2 to 3 times.Now add milk and water to it and cook in a pressure cooker for 3 whistles.Switch off the stove and let it cool.Meanwhile add 1 cup of water to the sugar and boil it, to thin paakam.After the pressure is gone ,open pressure cooker and pour the sugar pakam and mix well.Now transfer the total prasadam in to a pan,switch …

CHANNA DAAL POWDER

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CHANNA DAAL POWDER:
Roasted channa daal/gulla sanaga pappu is also used for preparing  chutney powder which we can eat with hot  rice,even children like it..
Roasted channa daal 1 cup
The daal should be roasted for 3 min in low flame
Red chillies 3 nos
Jeera 1/2 tsp
Hing
Salt
Grated dry coconut 1 cup
Method:
Dry roast the channa daal for 3 to 4 mins in low flame,a nice aroma
arises,keep it aside.
Then roast jeera & hing ,redchillies ,seperately.
Dry grind grated coconut,roasted channa daal,jeera, redchillies, hing in to a coarse powder.Lastly add table salt.Store it after it is cooled..Due to coconut
it may stay fresh for 10 days..in freezer u may store for 1 month..
Goes well with hot rice and ghee..

BEERAKAYA /RIDGE GOURD CHUTNEY

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BEERAKAYA PACHHADI:

Beerakaya /ridge gourd, can be made in various types like curries,daal,chutneys..beerakaya chutney is very tasty along
with  hot rice or rotis or dosas .
Materials: Beerakaya is washed well ,with ends cut off,and lightly
 peeled the hard skin and chopped in to small pieces.
Chopped beerakaya pieces -2 cups
Tamarind-lime sized
Salt
Seasoning: Mustard seeds 2 tsp
Methi seeds 1 tsp
Jeera 1 tsp
Red chillies  6
Green chillies 4 to 5 nos
Hing
Haldhi
Curry leaves
Oil 2 to 3 tbsp
 Here you go ...for chutney...



Method: 1.Place a pan on the stove and add 2 tbsp oil,after it is heated place chopped beerakaya pieces in the oil and and fry till they are cooked and fried till a bit brown.It will take more than 20 min to fry in low fire. Let them cool.

2.Meanwhile place a small kadai on the stove,add 1 tbsp oil.Then add slits of
redchillies,methi seeds,mustard seeds,let upthem splutter ,toss well.After the spluttering is stopped then add green chillies,hing,and lastly curry lea…

VEGGY VADA

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VEGGY VADA

Materials:
Mashed aloo 1 cup
Chopped onion 1/2 cup
Green chilli slits of 3 nos
Salt
Kothmeer
Curry leaves
Leafy veg chopped 2 tbsp
Boiled carrot 2 tbsp
Boiled peas 2 tbsp
Amchur 1 tsp
Chilli powder 1 tsp
Corn powder 2 tbsp
Ginger slits 1 tbsp
Dhania powder 1/2 tsp
Method:
Mix all these ingredients well,and add a little water if needed and mix the batter  like we mix for chhappathis.Make round balls and deep fry till brown.Safe and hygenic.Serve hot with tomato sauce..its yummy..
This dish is straight from my daughter Sris kitchen..

SWEET CORN HOT & SOUR SOUP

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Sweet Corn Hot And Sour Soup
There are many varieties in soups,one such variety is sweet corn soup.
Materials:
Sweet corn 1/2 cup
Beans chopped 1/2 cup
Carrots chopped 1/2 cup
Green chillis pieces 2 tbsp
Ginger garlic paste 1/2 tsp
Or
Ginger onion paste 1/2 tsp
Oil 2 tsp
Vinegar 1 tbsp
White pepper powder 1/2 tsp
Salt
Tomato sauce 1 tsp
Chilli sauce 1/2 tsp
Sugar 1/2 tsp
Thickening agent  2 tbsp corn flour
Water 4 cups
Method:
Place 6 cups of water in a bowl and add  chopped carrots,beans and corn and boil them till they are 3/4 th(4 cups)
Place a pan,add 2 tsp oil and add green chillies pieces,ginger garlic paste,and the boiled vegetable stock and boil.Now add vinegar,white pepper powder,salt,,tomato sauce,chilli sauce,ajinamoto,and sugar,let it be boiling..Meanwhile mix corn flour with half cup of water and add spoon by spoon to the boiling corn soup mixture slowly in a low flame..This thickens the corn soup..Serve hot..

KOTHHIMEERA CHUTNEY

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KOTHHMEER CHUTNEY
Kothmeer chutney is a very delicious hot and sour  and tasty chutney with goes well with hot rice.
Materials:
Kothmeer 1 cup
Wash kothmeer leaves well for 4 to 5 times.
Pluck only leaves and discard the stems.
Tamarind-small lime size
Salt
Seasoning:
Mustard seeds 1 tsp
Methi seeds 1/2 tsp
Red chillies 3 to 4 nos
Green chillies 4 nos
Or as per ur choice
Hing a pinch
Haldhi a pinch
Oil 2 tbsp
Method:
Place a pan on the stove,add oil to it.And after the oil is heated add the mustard ,methi seeds and redchillies.After they splutter add the remaining  items,green chillies hinf,and haldhi.And mix well.Switch off the stove.
Grind the seasoning along with tamarind and salt well.Donot add water.
You have to mix several times with a spoon while grinding,as it will struck and does not move.After the seasoning is grinded add the washed kothmeer leaves  to the grinded seasoning and grind well.If it doesnot move add half tsp
 water and mix well. Mix well.The taste will be yummy h…

CABBAGE CURRY ..WITH AVA

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CABBAGE CURRY...
Cabbage Ava pettina curry is famous in andhra side ,and even in traditional functions, because it doesnt have onion or garlic..There are many varieties of curries we do with cabbage,but this one is prepared in coastal andhra homes,and andhra is famous for  ava pettina kuralu..

Materials:
Chopped cabbage - 2 cups
Salt
Tamarind paste 1 tsp
 thick pulp made of
lime sized tamarind
Seasoning:
Oil 2 tbsp
Urad dal 1/2 tsp
Channa daal 1/2 tsp
Red chilli (slits) 2 nos
Green chilli 3 nos(slits)
Curry leaves

For ava mixture:
Mustard seeds 1 tsp
Redchilli 1 no
Green chilli 1 no
Haldhi a pinch
Salt a pinch
Grind these 5 items into a thick paste
by adding 1 tbsp of water and
keep it aside.
Method:
Boil and cook the chopped cabbage pieces by adding  water,in a prestige cooker for 2 whisles..switch off and let it cool.
After it is cooled open the cooker and strain the water from the cabbagepieces.
Now add tamarind pulp  and salt and again cook for 5 more mins,after it is cooked sw…

VEG FRIED RICE

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VEGGY FRIED RICE

Materials:
Rice 2 cups
Water 3 1/2 cups
Oil  4 tbsp
Chopped onion 1 cup
Aloo -carrot 1 cup together
Green peas 1/2 cup
Tomatoe chopped 1 no
Biryani leaf
Cashewnuts
Fried in the ghee and kept aside
Ajinamotto a pinch
Cloves and cinnamon  powder
1/2 tsp to 1 tsp
According to your choice
Green chilli slits  of 4 nos
Ginger garlic paste 1 tsp
Method:
First of all wash and cook rice in the ratio of 1:1 1/2 to  1: 1 3/4
And keep it aside to cool


Place a kadai on the stove add oil to it.After it is heated add chopped onions to it.Fry in low temp,after they turn transculent add all chopped veggies and saute well ..Add ginger garlic paste,biryani leaf,green chilli slits,and ajinamoto,and mix well.Saute well in low temp,so that the veggies should be  well cooked .Now add the cooked rice and mix well ..Lastly add masala powder,and give final touch in mixing  .Transfer in to a dish and garnish with onions biryani leaf and fried cashews....

ATUKULU FRY..POHA

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ATUKULU FRY
Atukulu/rice flakes-1 cup
Oil 1 cup for deep frying
Ground nuts handful
Seasoning:
Oil 2 tsp
Red mirchi (slits)  1 no
Mustard seeds1/2 tsp
Jeera 1/2 tsp.
Salt
Redchilli powder 1/2 tsp
Haldhi a pinch
Curry leaves a few
Place a kadai on the stove add 1 cup of oil,after it is heated  deep fry rice flakes
in 2 turns,and take off in to a wide bowl.Next in the same oil deep fry ground nuts and take off when they turn brown in to the same wide bowl.
Take off all the excess oil in to seperate bowl,and retain only 2 tsps in the  same kadai,and add the seasoning ,redchilli slits,jeera,mustard seeds,curry leaves.Immediately switch off as already the oil is hot and the seasoning will be fried in a second.Transfer the seasoning  in to the wide bowl,and also add redchillie powder and salt,and mix well.Riceflakes/atukulu mixture is ready for children..
Its quite safe and healthy to skip bazaar food and prepare in 10 mins of time for  children as a variety rather than purchasing outside …

PESARA KATTU & KANDI KATTU

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PESARA KATTU
Usually after a fever or so,for 2 to 3 days of fasting,doctors recommend a light food to be given,which can be easily digested to the patient..then here is such light food, which is very lighter.
Materials:
Cook yellow moong dal or tur dal after washing it thouroughly well.Seperate the  water above  the cooked daal in to a seperate bowl.Add salt to it.Place a pan for seasoning on the stove,with 2 tsp oil init. Add 1/2 sp jeera 2 redchilli slits,hing and curry leaves.After they splutter add the seasoning in to the bowl and bring to a boil..after boiling 3 to 5 mins switch off.
No need of adding tamarind  as if u add tamarind it will become a rasam.But u can add tamarind if u want to.This dish is very light and a well known recipe from our ancestors time of our grand fathers and grand mothers.If it is done with water over the cooked tur daal it is called as kandhi kattu,and if it is done with water above the cooked moong daal it is called as pesara kattu.
Kandhi kattu is re…