Showing posts from September, 2019


Taro.. Arbi..ChamaDumpa Stir Fry...

Taro..Arbi..chama dumpa stir fry is a tasty one,usually heavy and suitable for Sunday lunch times..It's tasty and requires a little more oil..But now a days being health conscious we reduced consuming more oils..Here i used very less amount of oil..

For video.


Taro..chamadumpa.. Washed and boiled in Ip pan manual setting for 7 minutesOil..More than 5 table spoonsChilli powder..1 tdpCheera..1/2 tspTable salt..To taste.. Method.. After cooking in  manual mode for 7 InstaPot pan.. Leave it for 5 minutes,and quick release the pressure..Remive the ip pot out..After they are cool..Strain the excess water,and peel the skin from the taro..
Always when they are hot,it's sticky to touch and's better to work after they turn cool..
Then chop cooked taro roots in to medium pieces..Place a pan on stove top,and add 5 to 6 tablespoons oil to it..

After oil is hot..Add the jeera..snd after a minut…


VEN PONGAL.. REPOSTED....Navrathri specials.. Ven one kind pepper rice.. a popular South Indian Savoury and spicy rice made with moong dal, rice and other spices.. often done as offering to God..In Vaishnava temples of South India mostly..Now a days it's been done in homes as healthy morning breakfast served with sambar and coconut based chutneys.. Ingredients:

Rice - 1 cupMoong dal - 1/4 cupWater- 4 1/2 cupsPepper corns 3 Tb spnGreen chillies- 6Ginger - 2 ''(small pieces or grind it to paste)Curry leavesHing- 2 pinches or 1/8 th tspnJeera - 1 tspGhee - 1 to 2 tspsoil- 2 table spoons


Take a pressure cooker ..add oil and ghee. Put pepper corns, Ginger paste, green chillies, jeera, hing, curry leaves.After this is fried.. add the washed rice, and daal ,into the pan. Fry for 5 mins.Now add measured water.. into this.. and add salt taste.Now close the lid of the cooker and let it cook.Switch off the stove after 3 whistles.Serve it hot.
You …


Cluster beans stir fry..Goru chicken curry

Cluster beans..3 cups
Cleaned,washed and made in to slits
Tomatoes..1 cup..Chopped piecesOnions..Chopped pieces(optional)..I did not use in this now.Salt..To tasteChilli powder..1 tsp. More or less option for your taste For video...... Tadka materials..Urad dal..1 tbspChana dal 3/4 tbspMustard n jeera each.. 1 tspRed chilli slits..4 to 5 no.make slitsOil..4 to 5 tbspAsafoetida..A pinchTurmeric powder..1/4 tsp

Turn instapot to saute mode..After ON..Add oil to the ip pan..When the oil is hot..And shimmering,add in the lentils..When they're just beginning to turn golden,add in the mustard and jeera and asafetida powder..Stir briefly..Add cluster beans slits and mix well,allow it to saute for a 5 minutes..

Now add 3/4 th cup of water to cook..Close the IP lid and turn the vent knob.Set manual for 5 minutes.After done, quick release the pressure and open..Turn saute..Add tomato chop and cook..After 5…


Radish.. Mullangi sambar

A recipe made in Tamil style of South India..A classic healthy ,tasty one packed with loads of flavours..

Materials needed..

Tur dal..1/2 cup..pressure cooked and kept aside..
Radish..1 large...Peeled and ..made into cubesOnion..1 large..ChoppedTomatoes..2 medium..ChoppedTamarind..1 big lime sized..Soaked in water and extracted e tamarind juice..Sambar powder..2 table spoons..Chilli powder..1 tspSalt..To taste..Curry leaves..ChoppedCoriander leaves..chopped
For video...

Mustard seeds ..1 tspFenugreek seeds..1 pinchRed chilli ..4 no.s.. Make slits  Oil.. 3 to 4 tbsp


Cooked tur dal in IP for 11 minutes..After done..Set aside...wash the IP pan and start cooking sambar..Turn Ip to saute mode..And add oil to it..After the oil is hot, add the seasoning materials mustard ,fenugreek,red chilli slits..

After they start crackling..Add onion chop and fry until transculent..

Then add radish cubes and saute fry for a minute..Then add tomatoe…



A soft aloo curry ,a variation with more frozen veggies and aloo and less besan flour can be consumed easily..

For Video.....
Aloo..Peeled and boiled..CubedFrozen vegetables..1 cupOnion chop..1 cupGreen chillies 5 no.s..slitsSeasoning materials..Chana dal, urad dal,mustard, jeera,red chillies,and hing..Oil..3 to 4 tbspBesan flour..1 1/2 table spoonsSalt..To taste Method..

Place a pan on the stove..Add oil..After its heated add chana, urad dals,first.. Toss for half minute..Coz dals need a bit more frying..
Then add the remaining tadka materials mustard,jeera and red chilli slits,and hing and fry well..
Then add onion chop and green chilli slits..fry till they turn transculent..Next,add washed frozen vegetables and boiled aloo chop and mix well..let it cook until placing lid..on low temperature..
Lastly add required salt and mix..Add half cup of water to the besan/chana dal powder,mix well with out lumps..with …


Potla kaya/Snake-Gourd Stir fry..IP...

Potla kaya..Snake-Gourd stir fry is a recipe very easily done and a choice for every days menu..
Over to video...

Potla kaya/snake-gourd.. Chopped Salt..To taste

For seasoning.. Oil..3 to 4 tbspUrad dal..1 tbspJeera..1 tspRed chilli..4 to 5 no.s...make slitsGreen chilli 5 no.s...Make slits.Asafoetida..A pinchTurmeric powder..1/4 tspCurry leaves.. 1 tbsp. Chopped pieces
Method... Add 1 tsp salt to the chopped potla kaya and press and squeeze them so excess water is out..Keep the squeezed pieces aside..
Switch IP ..turn to Saute mode..Add oil ..after its On ..After its heated add seasoning materials,and fry.. after done add chopped potla kaya pieces and stir fry for 5 mins.Switch off the IP..

Now close the IP lid..And manually set to pressure cook for 5 minutes,closing the Vent..
The chopped pieces will be cooked and become soft by this.. after done..Leave for 10 mins,then pressure release and open.Turn Saute and stir fry,if any water left..…


Preparing soft idlis is easy if we follow ratios perfectly..
Pic.. idli batter fermented and ready to go to fridge..

For preparing Idli batter..

Urad dal whole..1 cupFenugreek/methi seeds..1 tbspIdli rice ravva..2 and 1/2 cupsPoha.. Atukulu..1/2 cup

Method.. Pic before grinding..

Wash well,and soak urad dal with methi seeds for 8 hours..In a container.Along with soak idli rice ravva in another container.Idli rice ravva..Is made with par boiled rice..We call it in telugu..As uppudu nuka..After 8 hours wash well again,and wet grind pouring water..For a semi solid consistency.Wash and soak poha 1 hour prior to wet grinding.Add  washed poha,in the middle of grinding urad dal batter..Then wash and mix rice ravva in the urad dal batter and mix well.Add salt and mix well..Let it ferment for 6 hrs in Indian weather..But in cold countries ferment it for 8 hrs minimum in summer..In the oven..
Do not start the oven..Just place the container..In North East cold places it needs …