Saturday, August 31, 2019

ATUKULU..AVAL HALWA ....WITH SUGAR

AVAL..POHA..HALWA..WITH SUGAR


A variety among prasadams we offer in Puja,as a bhog is easily cooked in minutes of time.
Materials..
Atukulu..poha.. 1 glass
Sugar..1 glass
Ghee..2 tablespoons
Cashews..Raisins..a few
Saffron ..3 strands
Cardamom powder..a pinch
Water..3 and 1/2 glasses
Method...



  • Place Aval in a vessel,add water,rinse ,and strain the water immediately..Place the rinsed aval on a paper tissue,and dap the water.

  • Place a pan on the stove and roast the half dried poha,remove from the fire,after it's cool,pulse in mixie grinder for a few times,to make in to coarse powder.

  • Place a vessel,add 1 tsp ghee and fry cashews,after a minute of frying,to light gold colour,add raisins,fry for another minute,till they turn plump..remove from fire and keep aside.

  • In the same vessel,add 1 tsp ghee,and add coarse poha and roast it,till a bit golden in colour..remove it from fire.

  • Prepare sugar syrup now,by placing sugar along with water..boil for 5 minutes in medium flame,add saffron strands..

  • Then add coarse poha and mix thoroughly, add half of the fried cashews raisins too,cardamom powder,let it cook ,it will take more than 10 minutes in low flame..cook it until creamier  texture..add the remaining ghee..

  • Switch off the stove..let it set...Garnish with cashews n raisins..


Here you go to video..




Friday, August 30, 2019

AVAL HALWA..POHA HALWA..ATUKULA HALWA

AVAL..POHA..ATUKULA HALWA 

WITH JAGGERY



Aval..poha.. halwa is a sweet made as a bhog to Lord Sri Krishna in India.
Prepared this with jaggery as Sri Krishnashtami and Varalakshmi vratham both were celebrated on Friday,and I opt using jaggery on Fridays.
Very simple recipe made in 10 minutes.

Materials..
Atukulu..poha..aval..1 small glass
Jaggery..same measurement as POHA

Ghee 2  tbsp
Cashews..1 tbsp slits
Raisins..1 tbsp
Saffron..3 strands
Cardamom powder..1 pinch
Water..3 glasses

Method..
1..Place poha to the pan and add half tsp ghee and roast it till brown in low temp,remove and set aside in a plate.

2..Add half tsp ghee and after heating add cashews and fry in low  heat for a minute,the immediately add the raisins and fry for half a minute until raisins gurn plump..take off from the pan in to a plate,and set aside.

3..Now when the roasted poha turns in to cold,dry grind them for a few pulses in mixie grinder..we get coarse ravva type powder after grinding..keep aside.

4..Place the pan on the stove and add add 1tsp ghee and add  jaggery and water to it..let it boil..slowly add coarse poha   roasted with ghee,to the jaggery mixture and boil,add saffron strands and half of the fried cashews and raisins,and cook..

5..It takes approximately 4 to 5 minutes time to cook,add the remaining ghee,mix well and switch off the stove.

6..Transfer in to another bowl and garnish with fried raisins and cashews.

Thursday, August 29, 2019

SAMBAR WITH VEGGYS

SAMBAR WITH VEGGYS

Veggie sambar makes a meal complete,and it's tasty with both steamed rice and idols in breakfast

Here you go..For video..https://youtu.be/vl9qo_Y1yas



Materials..

Tur dal 1 cup
Vegetables..Bottle gourd ..small piece,peeled and chopped
Tomatoes..2 big chopped
Drumsticks...frozen..6 pieces
Bhendis..3 cut off the ends,and chop into 1 inch pieces
Peas..handful
Onion..1 medium ..chopped
Garlic..5 flakes..finely chopped
Ginger..1/2 inch piece ..finely chopped
Tamarind .. juice extracted from medium lemon sized with 3 to 4 cups of water
Turmeric..1/2 tsp
Dhania/coriander powder..2 tbsp.
Sambar powder..2 tbsp
Red chilli powder..1 tsp
Salt..to taste

For Seasoning..
Oil..3 tbsp
Mustard seeds..1tsp
Methi seeds..1/4 tsp
Jeera 1/4 tsp
Red chilli slits..of 3 no.s
Curry leaves..2 twigs..
Coriander leaves..chopped


Method..

1...Tur dal 1 cup is washed and  cooked with 2 cups of water in the INSTAPOT, in manual mode for 11 minutes.. after done,leave it for 10 minutes.
2...Now pressure release it..After opening it,mix it well.
3...Add chopped vegetables,along with onion chop, and INSTAPOT cook again for 7 minutes,manually.
4...After done,leave it for 10 more minutes,so the veggies will be steamed well and cooked..now pressure release,and take out from IP.
5...Cooking like this in 2 step procedure,is because..it cuts the cooking time,of boiling vegetables on stove top...it works for me.
6...Now stove top method...Place a pan on the stove ,add 2 to 3 tbsp oil,and add seasoning materials,mustard,jeera,methi seeds,red chilli slits and fry well for 2 minutes..
7...Add garlic chop to the seasoning,and fry well till the raw smell goes.

8...Add cooked Tur dal with veggies to the seasoning,mix well.
9...Add tamarind juice, and add corriander/Dhania powder,chilli powder,salt,and sambar powder,mix well and let it cook.

10...Check the consistency of the sambar,whether it's thick,dilute it with more water..

11...Add Curry leaves and corriander leaves,after boiling and cooking,in low flame, switch off the stove..
12..Serve with steamed rice and idlis..


Sometimes ..we can fry the onions and veggies seperately with oil in a pan,and use in sambar..


BEET ROOT CURRY


BEET ROOT CURRY..INSTAPOT WAY

Materials..


Beet root..250 gms..chopped pieces ..4 cups
Water.. 5 cups

Salt..to taste

For seasoning..


Oil..3 tablespoons
Urad dal..1 tbsp
Mustard seeds  ,jeera..each 1 tsp
Red chillies..4 no.s made into slits
Green chillie.6 no.s..slits
Curry leaves..washed and chopped
Turmeric..1/2 tsp
Hing..1 pinch

Method..



1.Place chopped Beet root pieces with water in INSTAPOT and use , pressure cook cooking mode,and  after adjusting by manual method,set  for 8 minutes. Seal it  with adjusting the position of the knob.

2.After cooking is done wait for 3 minutes,and pressure release the pressure completely.
3.Take out the cooked beetroot,and drain completely..wait for 10 minutes.

4.Place the Instapot vessel,and keep in Saute mode,add 3 tbsp oil,after heating add one by one Tadka materials starting from urad dal,mix well.
5.Add one by one,mustard,jeera,red chilli slits,mix well..cause it my burn.
6.Now Add Green chilli slits,curry leaves chop,hing,turmeric,and after mixing well, add drained beetroot chop,mix well...adjust salt..

7.Switch off the Instapot.Again mix well and wait for a minute,and take off from instapot.
8.Serve hot..blends well with steamed rice.
9..If you want both kids and elders to enjoy this one, minimize  chillies and spicy 

Wednesday, August 28, 2019

CABBAGE MOONG DAL CURRY

CABBAGE PESARAPAPPU KURA...CABBAGE MOONG DAL SABJI




Materials..

Cabbage chopped..3 cups
Pesara pappu/moong dal..3/4 cup

Table Salt..to taste
For Tadka..


Oil..3 to 4 tbsp,your choice
Urad dal ..1 tbsp
Chana dal..1/2 tbsp
Mustard seeds,jeera..1 tsp each
Red mirchi..3 no.s made into slits
Green chillies..6 no.s..made into slits
Curry leaves..washed and chopped
Hing..2 pinches
Turmeric..1/2 tsp

Method..
1.Place a pan on stove,add cabbage chop to it, add 4 cups of water and let it half boil.

2.After the cabbage is half cooked,add washed moong dal to it and cook,on the stove .The moong dal should be cooked,but not into a paste.
3.Do not use pressure cooker to cook this recipe, as the moong dal will be mashed and become a paste.
4.Strain after it is cooked.


5.Now for Tadka, place a Kadai on the stove ,add oil to it.
6.Add Chanadal and urad dal first,and fry till it's half brown,,after a minute add the remaining tadka and mix well,until nice aroma comes..including Hing and Turmeric..Mix well
7.Add the strained cabbage moong dal to it ,and cover it with lid..keep in simmer.

8.Switch off the stove. Serve with rotis or steamed rice.
Here you go..for video..


Mild curry, eaten in hot days esp,even suitable with elders and kids..If more spicyness is needed more green and red chillies are to be used..


Tuesday, August 27, 2019

CARROT SENAGAPAPPU KURA..INSTAPOT METHOD

CARROT CHANADAL CURRY..INSTAPOT METHOD


Carrot chanadal..carrot senagapappu..a simple side dish in Andhra region,that too kin traditional families,is a simple delicacy,very healthy for elders and even kids friendly too..shall we give a try in INSTAPOT.

Materials..

Carrots..chopped in to cubes..250 gms
Senagapappu..Chanadal..1/2 cup..up to 125 gms
Salt to taste

For Tadka..


Mustard seeds..1 tsp

Jeera 1/2 tsp
Urad dal  more than.. 1 tbsp

Red chillies..2 no.s.. slits
Hing 2 pinches

Green chillies ..6 no.s..made into slits




Curry leaves..2 twigs..
chopped into small pieces so kids eat without throwing

Turmeric..1/2 tsp
Oil..2 to 3 tablespoons

Method..

1..Place carrot and chana dal in instapot,and add 6 to 7  cups water,and set ..Manual mode..for 6 to  7 minutes.
2.. So after completion,of the adjusted cooking time,switch it off,and leave for 10 minutes.
3..After 10 mins,slowly release all the remaining pressure with a spoon.
4..Then take it out, and drain the excess water.
5..After 5 minutes, keep the instapot ,in saute  mode ,then add oil to it,then when the instapot turns ON,and the oil get h ot,addTadka Materials  one by one,start from urad dal,then mustard,jeera,red mirchi slits, mixing well..next add  CURRY leaves green chilli slits,and finally cooked carrot and chanadal mixture..saute well,add table salt ,and switch off the instapot..Thoroughly mix well..
6..After 2 minutes keep the instapot vessel out..or else the curry will be burn at the botyom..due to excess heat in instapot..
7..Elders and kids eat it happily,due to the natural sweetness of carrot.
8..Adjust chillies according to your spice eating levels,serve with steamed rice..

Video...