Showing posts with label KIDS FRIENDLY. Show all posts
Showing posts with label KIDS FRIENDLY. Show all posts

Tuesday, September 17, 2019

SPINACH DAL..PALAKURA PAPPU

SPINACH DAL..PALAKURA PAPPU

Materials...
  • Tur dal..1 cup..250 ml
  • Spinach..Washed n chopped..3 to 4 cups..More is better.
  • Tomatoes..4 no.s..Chopped
  •  Onion..1 medium ..Chopped finely
  •  Green chillies.. 2 no.s
  • Turmeric..1/2 tsp 
  • Tamarind paste...3 to 4 tbsp 
  • Salt..To taste
Here you go..For video..


For Seasoning..
  •  Ghee/Oil..2 tbsp
  • Red chillies..3 to 4 no.s.. Make slits 
  •  Mustard..1 tsp
  • Fenugreek/methi seeds..1/4 tdp
  • Garlic flakes..Finely chopped..2 tbsp
Method..

  • Place washed tur dal,chopped spinach,tomato chop and onion chop and green chilli slits,in the insertor of IP and add 2 and  1/2 cups of water...Mix well.

  •  Place the lid of IP and set Manual mode for 11 minutes, close the pressure release Vent..

  •  After it  beeps,and cooking done,leave as it is for 10 minutes..

Tuesday, September 10, 2019

SORA KAYA..ANAPA KAYA PAPPU..BOTTLE GOURD DAL..INSTAPOT

SORA KAYA PAPPU..LAUKI KA DAL


Sora kaya..Bottle gourd.. Lauki .. Anapa
kaya..Called with several names,is a soft vegetable which we can use in many ways..Dal with this vegetable makes a meal soft and non spicy for every one especially kids and elders.. Shall we try this once and revert back with comments..here comes sorakaya pappu in my way..
Here you go.. For video....


Materials..


Sora kaya ..Chopped pieces..2 to 3 cups
Tur dal.. kandi pappu..1 cup
Green chillies.. 6 no.s
Tomatoes..2 no.s
Tamarind..Big lime size
Salt..To taste

For seasoning..


Oil 2 tbsp to 3 tbsp maximum
Mustard seeds..1 tsp
Methi seeds..1/4 tsp
Here's 1/2 tsp
Red chillies 3 no.s..Made in to slits
Garlic flakes ..5 flakes.. Finely chopped
Curry leaves.2 twigs..Finely chopped
Turmeric powder..1/2 tsp

Method..

  • Place washed tur dal(it may also be pre roasted on the stove,and used)...in Instapot inner pot..
  • Add bottle gourd .. sora kaya chop,tomatoes chop,green chillies chop,tamarind directly or tamarind thick paste 3 to 4 table spoons.
  • And water ...Add 2 and 1/2 cups of water,to the Instapot inner pot..Switch ON ,and set manual mode  adjust to 11 minutes,and switch vent in to sealing position.
  • After the 11 minutes cooking is completed..Leave as it is for 10 minutes.
  • Then pressure release and open the IP,and mash the cooked dal along with veggies.
  • Meanwhile make Tadka..on stove top..with adding  oil to the pan.. After its heated add mustard,methi seeds,red chilli slits, jeera..After they crackle ,add garlic flakes and curry leaves chop.
  • Fry well until done..Keep it aside.
  • Next step is,add the tadka prepared to the mashed dal,in Instapot..Add salt and blend well..
  • Again Switch ON the Instapot,and manually set,for 3 minutes..Let it cook.
  • After 3 minutes cooking is done,leave it as it is ..for 20 minutes..
  • Open the IP leisurely after 20 minutes by pressure releasing,and mix well ..Transfer in to other bowl after its a bit cool..
  • If more water is left ,if you want to get desired consistency, Saute for a few minutes..But by adding the right amount of water,the problem of excess water  won't arise
  • Garnish with tadka made by mustard seeds and.jeera..

Wednesday, September 4, 2019

GREY PUMPKIN..ASHGOURD..GUMMADIKAYA PACHHI VADIYALU

GUMMADIKAYA PACHHI VADIYALU

Budidha gummadikaya..ash gourd ..is used to prepare  as Vadiyalu..vadiyams..which we can use and fry in  all the meals all over 12 months..but for preparing as bhajiyas or bondas,tender one is required..here in groceries stores,we could get 2 small pieces of ash gourd, so got it home and tried..
The quantities of measurements which I used I am mentioning them here..





Materials..

  • Gummadikaya ..2 pieces
  • Urad dal 3/4 corelle coffee cup
  • Red chilli powder 1 tsp
  • Table Salt..to taste
  • Hing ..2 pinches
  • Oil..for frying
  • A washed cloth
  • Mortar ..to be used as a weight
Method..
  • Wash the ash gourd pieces..and chop them in to fine slits.



  • Place the slits on a square cloth ..add 1 tsp salt..tie the cloth with a rope a,as a potli..and squeeze the excess water.

  • I placed a large vessel,and a strainer in it..then placed the potli in it,and kept a mortar as a weight.. for every 10 minutes,I used to squeeze and again placed in the strainer , with mortar on it..like wise 4 to 5 times,I did this, and could manage to remove the excess water from it.


  • Meanwhile (soak the washed Urad dal in water for 4 hours,and grind it in a mixie jar,with very less water..just as we do  for Urad dal Vadas.. garelu .

  • Place the ash gourd pieces,in a vessel,add the required amount of Urad dal batter,and add chilli powder,salt and hing..mix well.

  • Now the batter is ready..so place a pan on the stove with oil to fry.


  • After the oil is heated in medium heat ,place the batter as bondas,or dumplings in to the oil..

  • First 2 minutes let the dumplings bondas fry,then turn over..

  • Remove them from heat after they are fried ..into brown colour.

  • These bondas require more time to fry in medium heat,or else,if it is high heat  the outside portion will be fried,and inside portion will be raw..So see that..
Here you go.. for video..


  • Serve 

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..




Thursday, August 29, 2019

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. Though the time is set for  6 or 7 minutes,it takes a few mins in On,to build sufficient pressure.
2.. So after completion,of the adjusted cooking time,i  switched it off,and left for 10 minutes.
3..After 10 mins,slowly released all the remaining pressure with a spoon.
4..Then took it out, and drained the excess water.
5..After 5 minutes, kept the instapot ,in saute  mode ,then added oil to it,then when the instapot turned on,and the oil got heated,added Tadka Materials  one by one,started from urad dal,then mustard,jeera,red mirchi slits, mixing well..next added  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 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...