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TARO..ARBI..CHAMA DUMPA STIR FRY

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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.https://youtu.be/SjRJwC3dkIc


Materials..


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 minutes..in 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 handle..it'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…

SENAGALU..GUGGILLU

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SENAGAlU GUGGILLU..INSTAPOT Materials.. Soaked Chana dal ..1 cup Water ..3cups Salt Seasoning.. Oil..2 tbsp Urad dal ..1tbsp Mustard seeds..1 tsp Jeera..1 tsp Red chilli slits..Of 2 no.s Green chillies..5 no.s..Made in to slits Asafoetida..1 pinch Curry leaves chop..Of 2 twigs Method... Place 1 cup of washed and soaked whole chana dal,in Insta pot separator,add 3 cups of water,1/2 andtsp salt,and  pressure cook for 11 minutes,switch in manual Mode,with pressure valve closed.
After done..Switch off it..But leave it as it is..For 10 minutes.



After 10 minutes pressure release and take the IP separator out.
Strain the excess water,and keep it aside.
Again  wash and thoroughly dap the  IP seperator with a tissue ,and place in IP.
And Switch to Saute mode manually,and add oil to it..After it is heated add the seasoning materials one by one,year dal,next the remaining,lastly curry leaves chop.

After the seasoning is done,add cooked whole chana dal,mix well..
Add required  table salt..Mix well ,switch…

GONGURA PAPPU ..

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GONGURA PAPPU..RED SORELL LEAVES DAAL.. 1ST VARIETY
Gongura pappu is a delicious daal with a tangy touch goes with rice and rotis in daily menu. Materials.. Tur dal ..1 cup..roasted and washed well Gongura leaves ..2 cups..cleaned and washed well Tomato 1 large If using Tomato,add the chopped tomato to the dal mixture and pressure cook. Oil ..2 tbsp for tadka Mustard seeds ..1 tsp Methi seeds..a pinch Garlic ..1 tbsp..finely chopped Red chillies..2..made into slits Green chillies..5 to 6..slits Salt..to taste Method.. 1.Pressure cook tur dal and gongura leaves ,and green chilli slits,with 1:2 and 1/4water for 2 whistles. 2.After cooling keep it aside. 3.Make Tadka,place a pan on the stove and add oil to it.. 4.Add mustard seeds,methi,red chilli slits,and when they crackle add garlic chop and fry well. 5.Next add cooked tur dal gongura leaves mixture to the tadka. 6.Mix well.Now add tamarind paste,cook for 5 to 8  minutes,lastly add Salt.  7.Add half spoon of chilli powder too,if your…