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Showing posts from September, 2010

OATS-BISSI BILLE BHATH-MICRO OVEN

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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
mi…

NIMMA UPPU- UPPUDU PINDI PULIHORA

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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…

ALOO ALLAM KARAM KURA/ POTATO GINGER CURRY

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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 cupsSaltGinger and green chilli paste 2 tsp(allam pachhimirchi karam)Jeera 1/2 tspRed chillies 3 nosMustard seeds 1/2 tspCurry leaves Haldhi a pinchHing a pinchLime juice 1 tsp optionalOil 2 to 3 tbspMethod:
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

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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..

VELAGAPANDU / WOOD APPLE CHUTNEY

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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…

STUFFED BRINJAL..

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VANKAYA -MENTHI KARAM -KURA Vankaya/brinjal ,with menthi karam kura is a variety among the stuffed curries and tastes well with hot warm rice. It's a variation in stuffed brinjal vankaya curry,in Andhra delicacies.
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
Method...
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)…

MANGO CHUTNEY

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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/MOONG DAAL STEW

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PESARA PAPPU - 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 your taste

Chopped onions 1 cupGreen chillies 6 to 8 nosGarlic 4 to 5 pods(optional)Salt
Seasoning:


Oil 1to 2  tbsp Mustard seeds half tspMethi seeds a pinchJeera 1 tspRed chillies 4 to5Curry leavesKothmeer/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. Afterthey 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 cur…

CUSTARD -SEMYA

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SEMYA -CUSTARD  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 cupsSemya 1 cupSugar 2 cupsCustard powder 2 to 3 tspMilk 1 cup for custardDry 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. Retainthe 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. Lastlyadd elaichi powder and shallow fried nuts.Meanwhile boil  1/2 cup milk seperately,(wh…

RICE KHEER/ PARAMANNAM

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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 cupsGhee 2 tbsp Elaichi powder 1 to 2 pinchesCashews 3 nosRaisins 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).LLastly 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…

OATS -WITH FRUITS

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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.

OATS-IDLI

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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.

PALU UNDRALLU

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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 glassesJaggery n sugar ..1 glassSaffron.. a pinch Elaichi powder..a pinch Undrallu: Rice powder 1/2 glassOil 1/2 tspSalt ..a pinchWater..1 glassPlace a vessel with water in it,add oil and salt,let it boil.While boiling low the flame,and slowly add the Rice powder to it,mix well,mash well,so that lumps will not form ,after done,mix well,switch off the stove,placing a lid on it.After 10 mins,mix and mash the undrallu mixture,and prepare small balls with it.keep aside close the lid.
For  palu undrallu: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 ,e…

MAIDHA SWEET PURIS

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Free A 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

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CHUTNEY POWDER/KARAPPODI  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

MENTHI PERUGU..MAJJIGA CHARU

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MENTHI PERUGU..MENTHI MAJJIGA.

Menthi majjiga or menthi perugu is  another light side dish which is 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 warm rice with mango pickle or any other pickle .

Materials:
Curds 2 cups  Curds/yoghurt of a day before
Salt Seasoning:
Oil 2 tbspMustard seeds 1/2 tspAjwain or vamu 1 tspMethi seeds 1 to 2 pinches Red chillies 3 no.s,Made into slitsGreen chillies 4 nos(slits)Curry leavesCorriander leaves For Video link..
https://youtu.be/bEkAOAXYAN4




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. Aftert 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 corriande…

MULAKKADA/DRUMSTICK RASAM

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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…

ATUKULU ROAST

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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..

GAVVALU

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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 gavval…

SWEET-CHAKRABANALU

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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..

VARALAKSHMI VRATHAM

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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..

SRI KRISHNA ASHTAMI

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SRI KRISHNA ASHTAMI
Sri Krishna ashtami ,neivedhyam includes

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

VANKAYA PERUGU PACHHADI

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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 …