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Showing posts with the label STOVE TOP METHOD
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AKAKARAKAYA FRY... TAESEL GOURD FRY
Materials...


Materials...

Akakarakayalu/Taesel gourd pieces-2 cups chopped into small pieces
Onion big...chop in to piecesOil  4 to 6 tbspSaltRed chilli powder 1 to 1 1/2 tsp Click for video..https://youtu.be/jVcyJweLas8



Method..
Place a pan on the stove with oil init.After the oil is heated add chopped akakarakaya pieces and fry with a lid on,stirring for every 3 min ..After half cooking is done,add onion chop too and fry.It will take  more than  half an hour to become soft ,and finally sprinkle salt and red chillie powder.And some people add dhania jeera powder to get extra taste from the fry..
while adding salt and chilli powder.
Dhania jeera powder 1/2 tsp
Taesel Gourd Akakarakaya Fry with onion..







This is a tasty recipe with hot rice and a dallop of ghee ,in these rainy evenings..
These are grown in redsoil areas on hill areas and in forest areas..
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ATUKULA PAYASAM..SHRI KRISHNA JANMASHTAMI  Reposted from Archives..
Shri Krishna Ashtami..the birth of Lord Krishna is celebrated all over India.Atukulu..poha.. Aval is a favourite of Lord Krishna,and jaggery added to payasam makes it more tasty..This bhog is also prepared for Navrathri pujas.. Atukula payasam an easy and tasty sweet neivedhyam/bhog offered to God Krishna..In Vaishnavam and all over India, Sri Krishna Janmashtami is celebrated very grandly by everyone.People try to do many prasadams bhog  in the event of Sri Krishna Janmashtami.One such bhog is done with Atukulu..poha.. beaten rice..and it is very simple.

Recipe .. Prep time..10 mins
Cooking time..25 mins
Serves..3
For video....
https://youtu.be/1RT9npOKEUg

Materials.. Poha.. Atukulu.. Aval.. Beaten rice..1/2 small cup
Jaggery..1/2 small cup..same measurement as poha
Milk..4 to 5  cups..same measurement as above
Ghee..3 tbsp
Cardamom..2 no.s,made in to powder
Cashews ..10 no.s made into slits
Raisins..10 no.s
Saffron.…

UPPUDU PINDI...COARSE RICE UPMA

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UPPUDU PINDI...COARSE RICE  PORRIDGE.
This one can be had as a tiffin and is identical to upma.Can be had as a tiffin while fasting,doing upavasam.This one is prepared  more especially in villages.




Materials:
Rice ravva 1 cupGrated raw coconut 2 tbsp..optionalYellow moong dal 2 tbsp.. optionalOil 2 tbsp or 3 tbspWater 3 cupsSalt Seasoning:
Urad daal 1 tspChanna daal 1 tspMustard seeds 1/2 tspJeera 1/4 tspCurry leaves a fewGreen chillies (slits)- 4 to 5 nosGinger 1" pice (slits) Video is here...
https://youtu.be/0jRdzXXEKKc
Method: Place a pan on the stove add 2 tbsp (if u are not calorie conscious add 3  tbsp of oil),after heating add channa, and urad daals,and jeera,mustard seeds,after they splutter saute for 2 to 3 min.Then add green chilli slits  and ginger slits c,leaves,and saute well on low temp..Now add water . Optional.. add grated coconut,washed yellow moong daal.And  when the water started boiling ,add salt.Then slowly add the rice ravva slowly,without forming lumps.Mix w…

STUFFED EGGPLANT..GUTHHI VANKAYA KURA

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Stuffed Eggplant..Guthhi Vankaya kura...  With peanut masala stuffing...
This curry is one of the most prominent delicacies from the coastal Andhra Pradesh. It is very tasty and goes well with rotis and rice too. Some call it as Guthhi Vankaya Masala curry and some as Nuni Vankaya.(Some call this as Bagara Baingan, but some of the ingredients differ.) This curry tastes yummy with steamed white rice along with its thick gravy.

Ingredients:
Brinjals ...250 gms.
The brinjals are to be vertically splitted with the ends intact..and place them in water.

Chopped onions... 1/2 cupGround nuts... 1/2 cupCorriander seeds... 4 tspJeera ..1 tspGarlic flakes...6 podsChilli powder ..1 tbsp to 2 tbsp                             (as per your spice eating levels)Cloves... 2 to 4 nosSalt... to tasteCashew nuts... 5 to 7 nosDry or frozen coconut shredded ...1 tbspTamarind paste or Tomato paste .... 1 to 2 tbsp

1...Stove top Method : Preperation of peanut masala stuffing...









Place a pan on the stove add 1 ts…

GONGURA PULUSU...Red Sorel leaves stew

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Gongura pulusu..Red sorell leaves stew...

A tangy one .. Gongura pulusu /Red Sorel leaves stew ..is famous especially for its taste and then  nutrition,in Telugu people..


Materials..




Gongura leaf.. 2 cups                                          Cleaned and washed  Onion chop..Of 1 medium sizeGarlic flakes 4..Chopped Green chillies..6 to 8 made in to slitsRed Chilli powder..1 to 1 & 1/2 tbspTurmeric powder..1/4 tspSalt..To tasteSesame seeds..1/2 cup(50 gms).                          Roasted on low flame with 2 red chillies and made in to powderWater...1/2 litre                                               For Tadka...Oil..2 to 3 tbspMustard seeds..1 tspJeera seeds..1 tspFenugreek/metho seeds..1/4 tdpRed chillies.. 6 to 8 no.s made in to slits                                  Method...Place gongura leaf in a pan..with a cup of water..And boil ..cook until tender in low flame..Keep it aside..Place kadai on the stove..Add 2 tbsp oil..After the oil is heated..Add mustard, jeera and me…

CHOLE MASALA...

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CHOLE MASALA

Chole/Sindhi Channa masala, is a north indian recipe suitable with chapathis/rotis and also steamed  rice is very famous among indians.
INGREDIENTS:
Chole(soaked for above 6 hours and boiled)-1 cup          Mash the boiled chana a little bit with a mash spadle.  Chana boiled water,stored and kept asideOnion slices-3/4 cupTomato 1 large..chopped and grinder into a pasteTej Patta..1 made into 3 pieces   Ginger garlic paste-1 tspDhania powder 1tbsp,jeera powder half teaspoonChole masala or garam masala -1 tspCloves 2 nosDalchini 1/2 inchOil 2 to 3 tbspChilli powder 1/2 tsp..adjust to your choice.Salt to taste
METHOD
Place a kadai on the stove,and add oil to it.
Once the oil is hot, add cloves, dalchini, chopped onion slices and fry till onions turn translucent.
Add ginger garlic paste and after frying it for a minute,add  tomato paste and fry until the raw smell goes.
Add chole masala powder, chilli powder and fry for 1 minute.
Lastly add boiled channa/chole and chana boiled water too…

DAPPALAM PULUSU....WITH PUMPKIN

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DAPPALAM...VEGETABLE STEW/PULUSU  WITH PUMPKIN

View video..
https://youtu.be/htfychBIeT0

Dappalam..is a stew made with various kinds of vegetables..the important vegetables are yellow pumpkin ,bottle gourd , bhendi, sweet potato ,drumsticks etc. This stew is made in vegetarian marriage functions and religious sat sanghs get togethers etc.We are presenting how to  make the stew here ..

Materials...





Chopped pumkin pieces..each 1/2 cup Chopped bottle gourd /lauki/anapakaya piecesChopped sweet potatoChopped drumsticksChopped bhendiGreen chillies..4 to 5Tamarind..big lime size                                      Add 2 cups water and squeeze fully the thick juice and throw the pulp..Turmeric powder...1/4 tspJaggery powder 2 to 3 tbsp.. if sweet liking people add a bit more jaggeryCorriander leaves..chopped 2 handfulls Curry leaves..choppedSalt..to tasteRice flour..2 tbsp For seasoning... Oil...3to 4 tbspMustard seeds..1tspFenugreek seeds..1/4 tspAsafoetida...a pinchRed chillies..3 no.s make …